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<p>DAUGHTERS OF THE AMERICAN REVOLUTION BOOK OF RECIPES »' * -. GENESEE CHAPTER FLINT, MICHIGAN ^ 1 m 30C D& i^ Garland Ranges | 3 C n c D C 3H7 Tke World's Best Cooks kave used Tke World's Best Stove for Over 50 Years Garland Enamel Cabinet Gas Range This is the popular size with the house- wife It has a large cooking top, broiler and an enamel cabinet. Once we demonstrate this wonder stove—you will have no other. $48.50 You have never really cooked until you've had a GARLAND. Kitchen Cabinets Refrigerators Porcelain Top Tables Geo. W. Gainey Furniture Co. 116-122 E. First St. Complete House Furnishers IWk of JRrapes Compiled By (Senesee (Efyapier ^Baugl]ters of ilje JVmertcan ^Reoolutton FLINT, MICHIGAN 1922 Smith Printing Co., 424-26 Buckham St. INDEX SUBJECT PAGE How To Preserve a Husband 3 Weights and Measures 4 A Message From Cupid 5 Soups 7 Meats 11 Luncheon Dishes 19 Cakes 27 Cookies and Fried Cakes 39 Bread 47 Muffins, Waffles and Fried Cakes 53 Desserts, Puddings, Sauces 57 Pies 71 Pickles and Relishes 75 Salads 78 Fancy and Frozen Desserts 84 Preserves and Beverages 86 Sandwiches 90 Candy , 93 Household Hints ' 94 Quantities for Serving Large Numbers 96 HOW TO PRESERVE A HUSBAND A good many husbands are spoiled by mismanagement. Some women go about it as if their husbands were balloons and blow them up. Others keep them constantly in hot wate r ; others let them freeze by their indifference and carelessness. Some keep them in a stew by irr i tat ing ways and words. Others roast them; some keep them in pickle all their lives. I t cannot be supposed that their husbands will be tender and good-managed in this way, but they are really delicious when properly t reated. In selecting your husband, you should not be guided by the silvery appearance, as in buying a mackerel, nor yet by the golden t ints , as if you wanted salmon. Be sure to select him yourself, as tastes differ. Do not go to market for him, the best are always brought to your door. It is far bet ter to have none, unless you will patiently learn how to cook. A preserving kettle of the finest porcelain is best. See tha t the linen in which you wrap him is nicely washed and mended with the required number of buttons and strings tightly sewed on. Tie him in the kettle by a strong silk cord called comfort, as the one called duty is apt to be weak. They are apt to fly out of the kettle and be burned and crusty on the edges, since like crabs and lobsters you have to cook them alive. Make a clean, steady fire out of love, neatness and cheerfulness. Set him as near this as seems to agree with him. If he sput ters and fizzes, do not be anxious, some husbands do this until quite done. Add a little sugar in the form of what confectioners call kisses—but no pepper or vinegar whatever. A little spice improves them. Do not stick any sharp instruments into him to see if he is becoming tender. St ir him gently, watching the while lest he lie too close to the kett le and so become useless. You cannot fail to know when he is done. • If thus t rea ted you will find him very digestable, agreeing nicely with you and the children and he will keep as long as you want , unless you become careless and set him in too cold a place. I WEIGHTS AND MEASURES 4 cs. flour equal 1 pound. 2 cs. but te r , packed solidly, equal 1 pound. 2 cs. granula ted sugar equal 1 pound. 2 % cs. brown sugar equal 1 pound. 3 % cs. confectioners ' sugar equal 1 pound. 1 square Baker 's chocolate equals 1 ounce. 2 Ts. unmelted bu t te r equal 1 ounce. 4 level Ts. flour equal 1 ounce. 4 level saltspoons equal 1 level teaspoon. 3 level teaspoons equal 1 tablespoon. 16 level tablespoons equal 1 cup. 2 cs. equal 1 pint. 2 pints equal 1 quart . 8 quar ts (dry measure) equal 1 peck. 4 pks. equal 1 bushel. To use sweet milk in recipes calling for sour, add 1 t. cream of t a r t e r to each cup milk and Mi t. soda to the flour. To use sour milk in recip3S calling for sweet, neutral ize the sour milk by adding V2 t. soda to each cup and add V* to Vz the baking powder called for to the flour. ABBREVIATIONS USED IN THIS BOOK t. teaspoon T. tablespoon e. cup lb. , pound oz. ounce gal. gallon pk. peck bu. bushel 4 "A Message from Cupid" Cupid brought this message, From my lover once; I could not interpret it, I was such a dunce. But I think tha t women See with clearer eyes; Or as they grow older, Maybe they grow wise. Men's hearts are in their stomachs, I have since found out ; If you don't believe it, You will soon, no doubt. Cupid will not t a r ry If your bread be sour, If your cake be heavy He'll not stay an hour. And he goes off slowly, But with tearful eyes, When he shuts his teeth on Gutta percha pies. Don't think of embroidery, Lay aside your book; If you care for Cupid You must learn to cook. 5 One Powerful Bank in Six Convenient Locations •7T* JjW JJv» Corner Saginaw and Union Streets Corner Industrial and Hamilton Avenues St. John Street Industrial Avenue, near Leith Street Corner Second Avenue and N. Saginaw Street Corner Lewis and Broadway JT» •*!* *x* Industrial Savings Bank "The Bank of Personal Service" 6 KNOX GELATINE come in two packages—PLAIN and ACIDULATED (Lemon Flavor) SOUPS "Too many cooks spoil the broth ." Nothing furnishes a bet ter foundation for soup than a shank of beef; if veal is added the flavor will be more delicate. The bones (broken in small pieces) are a valuable addition. Always put meat to boil slowly on back of stove, remove scum that rises to top and add a little cold water occasionally to keep it from boiling until it has thor- oughly been skimmed and your soup will be clear. Be careful about adding too much salt. A skillful cook will be careful tha t no pungnent flavor predomi- nates , but all are blended as not to suggest any one in part icular except in cases where only the flavor of one vegetable is desired. When you can make a good stock you have the foundation of all soups and can have a new soup every day by adding different flavorings or vegetables. SOUP STOCK 1 shin of beef, 5 quar ts of cold water , 1 onion, 1 carrot , 1 turnip , 2 bay leaves, 1 sprig parsley, 12 cloves, 1 stalk celery, 1 T. salt. Simmer the meat 4 hours, add vegetables and simmer 1 hour longer. Strain stock through fine sieve. Add salt and let stand in cool place. — (Tested.) OYSTER SOUP 1 pint oysters, 1 % pints cold water , 1 pint sweet milk j but ter , salt and pepper. Put oyster in cold water and boil well for 20 minutes. Season and add milk. Let all become hot, but do not boil after adding milk. This will serve 4 persons.— (Tested.) CREAM OF POTATO SOUP Scald three cups of milk with one onion in a double boiler. Gradu- ally st ir into it one cup mashed po ta to ; strain 1 level teaspoon flour, 2 of bu t t e r ; stir into the mixture salt, pepper. If too thick add more milk.— (Tested.) Avoid Baking Worries—Use GOLD MEDAL FLOUR 7 CMippiaJell-0 OF all forms of whipped Jell-O the Bavarian creams are most popular, and they may well be, for in no other way can these favorite dishes be made so easily and cheaply. Jell-O is whipped with an egg-beater just as cream is, and does not require the addition of cream, eggs, sugar or any of the expensive ingredients used in making old-style Bavarian creams. PINEAPPLE BAVARIAN CREAM Dissolve a package of Lemon Jell-O in half a pint of boiling water and add half a pint of juice from a can of pineapple. When cold and still liquid whip to consistency of whipped cream. Add a cup of the shredded pineapple Pour into mould and set in a cold place to harden. Turn from mould and garnish with sliced pineapple, cherries or grapes. T h e G e n e s e e P u r e Food Corrvpa.-rvy Two Factories Le RoyU.Y. Bridqeburg.Ozit. c/fmQricas Most Famous Dessert" 8 KNOX GELATINE is GUARANTEED to please or money back S O U P S — C o n t i n u e d TOMATO SOUP Cook one peck tomatoes, % dozen onions toge ther ; cook bunch celery in two qts. water , keeping the quanti ty two quarts . Mix cup but ter , y2 cup flour, % cup salt, % teaspoon red pepper and add to celery wa te r ; strain tomatoes and add celery mixture ; let boil and can hot .— (Tested.) VEGETABLE SOUP Boil a beef bone in three quarts of water for three hours. Remove the meat and add to soup a very little cabbage, 1 onion, 1 carrot , 1 turnip , and some celery, all chopped fine, and one large tablespoon of rice or barley. Season with salt and pepper and boil one hour. Serve as it is or strain if preferred. Season the meat with salt and pepper, a small piece of but ter , and cook brown in a little of the broth until tender and serve after the soup.— (Mrs. W. S. Hutchison.) CREAM OF CORN SOUP 1 can of corn, 2 cups of boiling water , 1 large onion cut up fine. Simmer for 20 minutes then press through sieve. Two tablespoons flour, 2 tablespoons butter . Blend flour and but ter together. Add two cups milk and add to the above.— (Mrs. Pomeroy.) TOMATO BOUILLON 1 peck of washed ripe tomatoes, 1 bunch each of celery and parsley, 2 bay leaves, 12 peeled onions. Cover with water , boil one hour, then strain. Pu t back into ke t t le ; add xk cupful of salt, % cupful of but ter , % cupful of sugar, % cupful of flour, % teaspoonful each of cayenne pepper and mace. Cook until thick as catsup. Can while hot. Delicious to use in any way tha t strained tomatoes are served. To be thinned when used for soup.— (Mrs. E. C. Smith, J r . ) CORN SOUP One can of corn, one small onion, two potatoes. Boil all together , strain. Add one cup of milk, one tablespoon of bu t te r and a little salt. (Mrs. D. D. Aitken.) Avoid Baking Worries—Use GOLD MEDAL FLOUR 9 OFFICERS: A. G. BISHOP President H. C. S P E N C E R Vice-President J A M E S . M A R T I N Vice-Pres. and Cashier G. E. M E R R I L L Assistant Cashier I. L. YOUNG Assistant Cashier T. S. COWING Savings Cashier R. S. BISHOP Assistant to President E. P. H O P K I N S Auditor Capital and Surplus One Million Dollars "Over Half a Century of Service" Genesee County Savings Bank -FOUNDED 1872 ~ Branches at ., ,. , Asylum & WKearsley Sts. D u r a n t Hotel Building 10 The KNOX ACIDULATED package contains Lemon Flavoring MEATS "Some hae meat tha t canna eat, And would eat that want i t ; But we hae meat t ha t we can eat, Sae let the Lord be thanket . "—Burns . BEEF POT ROAST Brown in some suet, two medium sized Spanish onions, with teaspoon of paprika, put in beef cut in small pieces and wiped perfectly dry. Brown on both sides, turning several times, until real brown; cover tightly and place weight on lid so steam cannot escape. Cook half hour, remove lid and season well with salt and pepper. Cover again, cook slowly until tender. If you like, put potatoes in about half hour before serving. Lift out when done and make brown gravy. Meat is cooked in its own juice and is delicious.— (Mrs. F . M. Locy.) BAKED WHITE FISH Place a whole fish when cleaned and dry, in bake-pan. Season with salt and pepper to taste. Pour over it one-half tea cup of melted but ter , place on this three large tomatoes crushed or cut up. Bake in a moderate oven for one to one and one-quarter hours. (Mrs. F . M. Locy.) BAKED HAM Cut a slice of ham % -inch thick. Soak it in milk over night. Rinse it in the morning and place in shallow pan. Cover with brown sugar, bread crumbs, pepper and bits of but ter . Bake 1 hour in hot oven. (Mrs. E. H. Knickerbocker.) CHILI CON CARNI 2 onions chopped and cooked in one cup olive oil. Add % lb. of Hamburg steak and cook until meat is done. Add 1 can kidney beans, 1 can Campbell's tomato soup, 2 T. chili powder and salt. (Mrs. Blanche Dumanois.) TO HAVE LIGHT DUMPLINGS Place dumplings on pieces of meat in ket t le , and let them cook for twenty minutes. Do not let water boil over them. (Mrs. L. J . Locy.) Avoid Baking Worries—Use GOLD MEDAL FLOUR II Ladies' Pumps and Oxfords at Economy Prices Buster Brown Shoes For Boys and Girls A COMPLETE LINE OF FOOTWEAR FOR THE ENTIRE FAMILY The Economy Shoe Store 416 S. Saginaw St. Flint, Mich. m—JF hi^-rrT^ Warrick Brothers Flint's Finest Store for Women p>OR twenty years Warrick Brothers have been building an institution on merchandise of merit and good service. In this comparatively short period of time they have given the people of Flint and vicinity a store that ranks with the finest in this part of the country. The picture at the left shows the front of the new edifice erected two years ago along the most modern plans. There are four floors and a great Bargain Bas2- ment divided off into 18 departments for the convenience of our patrons. One of the most modern washed air ventilating systems known to modern science keeps the air always cool and fresh, which makes it very pleasant to shop on hot summer days. You are invited to visit the store at your earliest convenience at which time you will be rendered every courtesy in keeping with an up-to-date department store desirious of gaining your patron- age. A Modern Department Store 4 Floors and Bargain Basement KNOX GELATINE makes Desserts, Salads, Candies, Puddings, Ices, etc. M E A T S — C o n t i n u e d DRESSING FOR BOILED TONGUE 1 cup raisins, 1 cup water , % cup blackberry jam or jelly, juice of one lemon. Boil this together and pour over cooked tongue. Bake jus t long enough to heat through. Garnish with slices of lemon. (Carrie Billings Miller.) YORKSHIRE PUDDING (To be served with a roast of beef) 2 cups of flour, % teaspoon of salt, 3 eggs, 2 cups of milk. Mix flour with salt. Add beaten eggs and milk. Beat unti l smooth. Pour into a shallow baking pan with % cup of drippings in. Do not let bat ter be more than 1 inch thick. Bake in hot oven 30 to 45 minutes until it puffs up light and brown. Serve around roast on plat ter , and garnish with parsley. This will serve 12 people.— (Virginia S. Cook.) CRUST FOR CHICKEN P I E 2 cups flour, 4 teaspoons baking powder, 1 cup sweet milk, 6 table- spoons melted but ter , 1 egg. Use same bat ter for dumplings or short cake.— (Marjorie Black.) VEAL LOAF 3 lbs. veal, % lb. salt pork chopped fine. Mix 4 crackers rolled fine, 2 T. milk, 1 T. salt, % t. pepper, a little onion juice or finely minced onion, 2 T. lemon juice. Mix all together and form a loaf. Bake in slow oven or 3 hrs. in fireless cooker.— (Mrs. W. S. Hutchinson.) IMITATION PRESSED CHICKEN 1 lb. of round beefsteak, 1 lb. of fresh pork steak, 1 lb. of veal steak. Have meat free from fat and bones. Add a small peeled onion, cover with water and cook until tender . Put through chopper and add: 1 cupful of bread crumbs, *4 cupful of but ter , 1 cupful of liquor the meat was cooked in. Season highly with salt and pepper. Pack into an ea r them or glass dish, cover, and place weight on cover. Ready for use as soon as cold.— (Mrs. E. C. Smith, J r . ) B E E F LOAF 2 lbs. beef chopped fine, 2 eggs, 1 cup sweet milk, 1 cup rolled crackers or bread crumbs, 2 T. but ter , pepper and salt to tas te , V* lb. fat fresh pork may be added instead of but ter . Mix together well, place but ter on top. Press down in a greased tin and bake slowly % to % hr .— (Mrs. Marshall M. Frisbie.) Avoid Baking Worries—Use GOLD MEDAL FLOUR 13 Use KNOX GELATINE if you would be sure of results M E A T S — C o n t i n u e d VEAL LOAF Boil 3-lb veal soup bone until t ender enough to pick off the bone. A shank of veal is best to buy. Have 1 pint of stock in the kettle when meat is done. Remove every bit of bone and sinew and chop fine. Melt % cup of bu t t e r in the hot stock and pour into the veal. Add a high seasoning of salt and pepper and 2 cups of crackers rolled fine. Stir in 3 beaten eggs last. Pu t in sweet marjoram for seasoning if desired. Bake in a bread t in 45 min. to 1 hr . Be sure to put a piece of oiled paper in bottom of bread t in .— (Mrs. B. M. Garner.) VEAL LOAF 3 lbs. veal, % lb. fat salt pork (g round) , 1 egg, 4 rolled crackers, 2 T. cream, 1 T. lemon juice, 1 T. salt, 1 t. pepper, few drops of onion juice. Mix, pack in tin and bake in slow oven 2 Vz hrs. (Mrs. W. H. Edwards.) MEAT LOAF 3 lbs. veal, beef, pork and ham, in a l l ; 2 eggs, 1 cup bread crumbs, 1 cup milk, salt and pepper to season. Pu t yolk in loaf and beat whites stiff and spread over top. Bake slowly.— (Mrs. Barringer.) CRUST FOR MEAT PIE OR SHORT CAKE 2 c. flour, 3 t. baking powder, 1 c. milk, 6 T. melted but ter , 1 beaten egg.— (Mrs. Blanche Dumanois.) HUNGARIAN ROAST 2 % lbs. fresh flank steak, 1 can of fresh or canned tomatoes, 8 onions, 1 cup water . Pu t steak in covered roas te r ; put sliced onions on i t ; salt to tas te . Pour over tomatoes . . Cook in hot oven 1 hour. Add hot water as needed. Draw onions and tomatoes off meat and let mea t cook till tender. Lay on hot p la t ter while you thicken gravy. Pour over meat . There should be lots of the onion and tomato gravy. Season well.— (Mrs. R. C. Durant . ) CORN BEEF 6 lbs. beef, 5 T. salt, 2 T. sugar, 1 t. sal tpeter. Water to cover and let s tand 24 hrs . Cook in the wa te r you corn i t in. (Margare t K. Barringer.) GOLD MEDAL FLOUR Makes Delicious Cakes and Pastries 14 All you add it water and sugar to the Knox Acidulated package M E A T S — C o n t i n u e d SWISS STEAK Take two lbs. of round steak, two inches thick, dredge with flour and brown in two tablespoons of but ter . Add salt and pepper. When nicely browned add one can of tomatoes, one can of peas from which the liquor has been drained, one green pepper, one onion, celery if desired. Cook in casserole 2 to 3 hours. If available a fireless cooker is best. Otherwise use a slow oven.— (Virginia S. Cook.) VEAL BODINES 1 pint of cooked veal (after being put through meat chopper) , % cup of bread crumbs, 3 tablespoons of melted but ter , 1 cup meat stock, 2 beaten eggs and a little chopped parsley. Bake in gem tins 20 minutes and serve hot with mushroom sauce, or tomato sauce. (Mrs. J. M. Johnson.) BAKED MEAT CROQUETTES 1% c. cold cooked meat minced fine, 1% c. hot stock or gravy, 1 c. crumbs, 1 t. salt, % t. pepper, 2 T. salad dressing, 1 well beaten egg. Mix the meat, crumbs and seasoning, add salad dressing, then hot meat stock. Stir in egg. Let mixture get cold. Form in cylinders. Pu t in but tered pans with bits of but ter on top and bake in a quick oven until nicely browned.— (Mrs. W. G. LaRock.) SALMON TURBIT 1 lb. salmon, 1 pt. milk, V2 cup but ter , 2 T. flour, 2 eggs, 8 crackers, 1 small onion, parsley, pepper and salt. Pick skin and bones from fish and mince with a fork. Make a cream of but te r , flour and milk, by heating but te r first, then adding flour, and lastly milk. Let this cool and then add beaten eggs to fish with seasoning, and mix with cream. Place part of the crumbs on top. Bake in a but tered casserole % hr. (Mrs. Marshall M. Frisbie.) FISH TURBOT Steam a fine large white fish until tender. Take out bones, pick up and season with salt and pepper. Alternate layers of fish with cream sauce and bits of but ter in a baking dish. Cover with crumbs and bake. Sauce: Heat 1 pt. of milk, into which has been sliced 1 onion. Let scald and remove onion. When cool add 2 beaten eggs. Use M lb. of but te r .— (Mrs. B. M. Garner.) GOLD MEDAL FLOUR Makes Delicious Cakes and Pastries 15 For Dainty, Delicious Desserts Use Knox Gelatine M E A T S — C o n t i n u e d SAUSAGE P I E 1 lb. link sausage placed in bottom of baking dish over which pour ba t t e r made of: 1 egg, 1 cup flour, % cup milk, 1 teaspoon baking powder .— (Mrs. Twaits.) STUFFING FOR BAKED FISH % c. cracker crumbs, V2 c. bread crumbs, % c. melted but ter , % t. salt , Vs t . pepper, onion juice, % c. hot water . Mix in order given. To Bake Fish—Fill fish with dressing, sew up and run a needle holding white thread, through head, middle of back and tail. Draw- fish in shape of le t ter " S " and tie firmly. Pu t in but tered pan, brush with melted but ter , sprinkle with crumbs and bake one hour or until t ender .— (Mrs. W. G. LaRock.) CHICKEN A LA KING Melt 2 T. of bu t t e r in a frying pan, add % green pepper (chopped fine), 1 c. fresh mushroom caps (peeled and broken in pieces) . Stir and cook 3 or 4 minutes. Add 2 level T. of flour and % t. salt. Cook unti l frothy, then add 1 pt. of cream and stir until sauce thickens. Add 3 c. of cooked chicken cut in cubes. Set over hot water , cover and let s tand until very hot. In the meant ime cream Vi c. but ter , beat into it yolks of 3 eggs, 1 t. onion juice, 1 T. lemon juice, 1 t. paprika. Stir mixture into hot chicken and continue st irr ing unti l egg thickens. Serve on toast .— (Margaret K. Barr inger . ) (Mrs. George R. Goering.) SPICED GOOSEBERRIES 6 qts. gooseberries, 9 lbs. sugar, 1 pt. vinegar, 1 level T. each of cinnamon, cloves and allspice. Pu t berries in kett le with half the sugar and 2 qts. of water . Boil 1 % hrs. When nearly done add the res t of the sugar, vinegar and spice. Boil % hr. and st ir constant ly .— (Mrs. George R. Goering.) ITALIAN STEAK 1 % lbs. top round with fa t on, 1 green pepper (seeded) , 4 soda crackers, 1 onion (size of egg ) , Vi can tomatoes or 1 large tomato. Pu t all through food chopper, season with salt and pepper, form into balls and fry in bu t t e r .— (Mrs. George R. Goering.) GOLD MEDAL FLOUR Makes Delicious Cake, and Pastries 16 Try KNOX ACIDULATED GELATINE with the Lemon Flavor enclosed Dainty Recipes in each Knox Gelatine package M E A T S — C o n t i n u e d VEAL BIRDS 1 lb. veal steak sliced very thin cut into pieces about 4 inches long and 2 inches wide. Make dressing of 3 or 4 T. bread crumbs, a little onion juice, 1 egg, juice and grated rind of 1 lemon, salt, pepper, and the small bits of meat left from trimming the steak (chopped fine). Stir together, spread some of the mixture on each of the oblong pieces of meat , roll lightly and fasten securely with toothpicks, sprinkle with pepper and salt, then roll in flour and fry in but te r a light brown. Make a thin cream sauce and bake in casserole 1 % hours. (Mrs. P. D. Chapel.) HAM BAKED WITH TOMATOES 3 slices of raw ham cut a little over an inch thick. Pu t in roaster and spread 3 T. each of sugar and flour mixed over the ham. Pour over all a quar t of cooked tomatoes. Cover and bake 2 hrs . Remove ham from the pan and add % pint of sweet cream, which makes the sauce to serve with the ham.— (Mrs. H. B. Freeman.) BAKED PORK CHOPS Beat 1 egg, dip chops in egg, then in flour. Sprinkle with salt and pepper. Brown quickly in frying pan in which but ter or other fat has been heated. Cover with hot water and bake in moderats oven for 1 hour with dish covered.— (Mrs. H. B. Freeman.) CREAMED BEEFSTEAK Put 3 tablespoons but ter (to each pound of steak) in frying pan and let get hot. Cover the steak (on mea t board) with Vz cup flour and pound or chop it in. Then put the mea t in the hot but ter and brown well on both sides. Then add water to half fill spider, put on back of stove and let simmer for % hour or more. A tough steak t reated like this will prove very palatable.— (M. Alice Elwood.) CHICKEN CROQUETTES 2 c. meat, 1 c. stock or milk, 1 t. salt, 1 T. flour, 1 T. onion juice, 1 T. lemon juice, 3 T. but ter , 2 eggs. Pu t stock on to boil. Mix flour and but te r together and stir into stock. Add chicken, seasoning and eggs. Cool and shape. Avoid Baking Worries—Use GOLD MEDAL FLOUR 17 floRisr D u r a n t H o t e l Bu i ld ing 505 N. Saginaw St. Opposite City Hall 623 S. Saginaw St. ESTABLISHED 1884 Try our Odorless-Benzol-Cleaning C i ? i ? f i ? V C CLEANERS OtL/CiJLEi I O and DYERS Benzol cleans tn half the time of Gasoline thus eliminating wear on silks and light gatments. It will make grimmy whites clear, like new, and rotorc the brightness to colored silks. We also manufacture Button*. Phone 420 128 E. FIRST ST. asseroh the PYREX way THE CHINA CLOSET 517 S. SAGINAW ST. PHONE 719-W 18 KNOX GELATINE is highest quality and worth its price LUNCHEON DISHES CANDIED SWEET POTATOES Wash and boil sweet potatoes until about half done. Drain, pare and slice lengthwise in thick slices, placing in bottom of shallow pan . Spread with but ter liberally and pour over a thin syrup made of 1 % cups each of brown sugar and water . Bake until the syrup is thick. SPANISH RICE 4 onions in fryings of salt pork, 2 cups rice, % cup tomatoes, 1 green pepper sliced very fine, red peppers to taste. Add water as needed. Bake.— (Mrs. Slawson.) BREAD OMELET 1 cup stale bread crumbs soaked until soft in Ms cup sweet milk. Beat them quite smooth, add % teaspoon salt and 5 eggs. Beat yolks and white separately and the whites last. Pour into but tered pudding dish and bake 30 minutes. Serve at once.— (Miss E. W. Witherbee.) FRENCH FRIED POTATOES (Easy) Pare potatoes, cut in inch cubes, rinse in cold water , drain and dry with towel. F ry in deep fa t about 15 minutes , drain, sprinkle with salt and serve at once, or can be reheated in oven.— (Mrs. C. W. Root.) Avoid Baking Worries—Use GOLD MEDAL FLOUR 19 How Much? We do not do business on price. Yet, there is no Women's Apparel Store in Flint that equals our values. Women who trade with us right along seldom ask "How much?" until they have made a satisfactory selec- tion. They come to us primarily for high grade, standard goods, but they also know that the answer to this question —"How much?"—will be as gratifying as the style, qual- ity and workmanship. In every one of our departments—coats, suits, dresses, etc.—you will find merchandise of the highest standard, on which we guarantee the fullest measure of value, quality and satisfaction. We can afford to accept a relatively small profit on each sale because these individual profits are multiplied many times. To prove what The Vogue price policy means to you —find what you want and then ask— How Much ? 1BB3 MICH. 20 KNOX ACIDULATED GELATINE saves the cost, time and bother of squeezing* lemons LUNCHEON DISHES—Continued BAKED OMELET 6 eggs, beat whites and yolks separately. Dissolve % teaspoon of salt and small piece of but ter in % pint of boiling milk. Stir quickly into eggs, pour in deep pan and bake in very quick oven until light brown.— (Mrs. B. F . Miller.) OMELET Eight eggs beaten separately, two tablespoons cream, pinch of salt. Put in a hot frying pan that is but tered a little. When thickened and browned under side, put in hot oven to brown on top, then roll up. (Mrs. L. J . Locy.) GLAZED SWEET POTATOES Boil potatoes unti l nearly done, remove jacket and cu t lengthwise. Have four tablespoons water in pan, lay potatoes in pan rounding side down. Spread with but ter , then a little sugar. Place in a very slow oven until glazed.— (Mrs. L. J. Locy.) HASH Pu t a good sized piece of bu t t e r in spider, and add potatoes and meat tha t have been finely ground or chopped. Season with salt and pepper and brown. Add two tablespoons of water and cover. Cook slowly.— (Mrs. W. S. Hutchison.) CLAM CHOWDER 1 qt. clams, % teaspoon pepper, 4 cups of potatoes (cut fine), 1 onion, 1 tablespoon of salt, 4 tablespoons but ter , V2 lb. salt pork, scalded milk. Clean and pick over clams, reserving liquor. Chop fine. Cut pork in pieces and t ry out. Add clams, onion, liquor and pota toes ; also seasoning with 2 % cups of boiling water . Cook very slowly for two or three hours. If too thick, add milk to make required consistency. (Virginia S. Cook.) Avoid Baking Worries—Use GOLD MEDAL FLOUR 21 TEACHOUT BROS. CLEANERS and DYERS Carpet and Rug Cleaning also All Kinds of Pleating. Ph„«« 1210 vnones 1 2 u 1 2 1 ( ) N S a g | n a w S t WI«: RECOMMEND Burroughs' Bread Flour For l tr<'i i i l Pride of the Cook-Room Fur 1'iiHiry DRUGS PAINTS GLASS VARNISHES F. D. BAKER & SON 502 S. Saginaw St. Phone 16 DR. L. R. SLAWSON DENTIST 101-107 WALSH BLDG. PHONE 2407-W 11 Union (Trust anit falling* Hank -Vani by Itff JFonntxai" ;« KNOX GELATINE is measured ready for use—two envelopes in each package LUNCHEON DISHES—Continued CHEESE SOUFFLE Blend 2 T. of but ter and 2 of flour. When smooth add l/2 cup milk to V2 t. salt, % t. cayenne pepper. Cook until it thickens slightly, st irr ing all the t ime. Add well beaten yolks of three eggs and one cup grated cheese. When cool fold in 3 stiffly beaten whites. Turn into but tered dish and bake 2 min.— (Mrs. M. E. Chandler.) CORN A LA SOUTHERN To one can of corn or cornlet add 2 eggs slightly beaten, teaspoon of salt, % teaspoon pepper, 1 % tablespoons but ter melted, and 1 pint of scalded milk. Turn into buttered pudding dish and bake in slow oven unti l firm.— (Margaret K. Barringer.) SPAGHETTI Fry % onion in 1 tablespoon but ter . Add 1 tablespoon flour, 1 pint of tomatoes, 2 cloves. Cook and strain. Pu t one package of boiled spaghetti in baking dish with % lb. of cheese. Pour over it the tomato mixture. Bake twenty minutes .— (Mrs. Marshall Smith.) CHEESE FONDU 3 eggs, 1 cup soft bread crumbs, 1 cup scalded milk, V2 t. salt, 1 t. but ter , 1 cup of cheese cut fine. Separate eggs and beat until light. Stir crumbs into hot milk. Add cheese, salt and pepper, then beaten yolks. Fold in the beaten whites last. Bake in a moderate over 20 or 25 minutes. A good luncheon dish.— (Mrs. H. B. Freeman.) MINISTER'S WIFE CREAMED SALMON 1 pint canned salmon. Remove bone and skin but not vhe oil; mince fine. 1 pint dry bread crumbs, ground fine. Make craam sauce of 1 pint milk, 3 tablespoons corn starch (not heaping) , 2 tablespoons but ter , salt and paprika to tas te . Grease dish well, put thin layer of crumbs on bottom, next one of salmon, then cream sauce. Repeat, adding crumbs last. Cover or dot with bits of bu t t e r and Crisco or lard. Bake about twenty minutes. (Addie D. Monroe.) Avoid Baking Worries—Use GOLD MEDAL FLOUR 25 Healthful Reliable Economical a The prudent housewife avoids substitutes, which may contain alum, and uses ROYAL BAKING POWDER >' Absolutely Pure Made from Cream of Tartar, \ derived from grapes. \ 2*. Where recipes call for Gelatine use KNOX SPARKLING GELATINE C A K E S Hints On Cake Making Do not have your oven too hot when you put your cake in. Keep fire low until the cake rises, then increase heat. If cake raises too high in center, it is because the oven is too hot at first. If cake is coarse grained it is, usually because but te r and sugar are not creamed sufficiently. In making loaf cake it is be t te r to put in whites of egg before the flour; in a layer cake, af terwards. Any cake with shortening in it can be beaten after flour or baking powder are added. In a sponge cake, af ter the flour is in, the less you stir the better . In making angel cake, fold in flour ra ther than s t i r ; st irr ing or beating breaks the air bubbles, thins the bat ter and makes cake tough and heavy. Avoid Baking Worries—Use GOLD MEDAL FLOUR 27 Each package of KNOX GELATINE makes FOUR PINTS of jelly CAKES 'Sift and beat with all your might, Your cake will be fluffy and light." NO EGG SPICE CAKE 1 c. granulated sugar, 1 c. buttermilk, 1 t. soda, % c. (scant) butter or substitute, 2 c. flour, 1 c. raisins, % t. salt, 1 t. cinnamon, 1 t. nutmeg, V2 t. cloves, grated rind of % orange or lemon. (Mrs. E. E. Rockwood.) COCOANUT CAKE Sift together 1% c. flour, % c. sugar and 4 teaspoons baking powder Add 4 T . melted butter, 1 t. lemon juice, % cup fresh grated cocoanut and 1 beaten egg. Iceing—1 c. sugar, % c. water; boiled until it threads. Add beaten whites of two eggs and beat until cool enough to use. (Mrs. Blanche Dumanois.) ZELMA'S FRUIT LAYER CAKE 1 cup brown sugar, % cup butter (can use part lard), % cup r,our milk, 1 teaspoon soda, (can use sweet milk with 2 teaspoons Royal baking powder), 1% cups flour, 3 eggs, add 1 cup raisins; 1 teaspoon cinnamon, 1 teaspoon cloves. Iceing—Boiled frosting with 1 cup of chopped rasins in (Mrs. A. A. Floyd.) ONE EGG DROP CAKE Take 1 egg and drop it in 1 cup of milk, then with fork beat egg" good in milk, then add 1 cup sugar and beat; add 1% scant cups flour, 2 teaspoons Royal baking powder, and add seasoning. Add lastly 5 T. melted butter, 1 cup of floured raisins. This makes 14 drop cakes. Ice them if you care to.— (Mrs. A. A. Floyd.) GOLD MEDAL FLOUR Makes Delicious Cakes and Pastries 28 KNOX GELATINE solves the problem of "What to have for dessert?" Use KNOX GELATINE—the Four Pint package C A K E S — C o n t i n u e d BLANCHE'S DEVILS FOOD Cream together 1 T. melted but ter , 1 cup sugar and a pinch of salt. In a sauce pan put 2 squares of Baker 's unsweetened chocolate and M cup water . Let this boil up, then turn it over the first mixture. Add yolks of 2 eggs and 1 % level cups of flour sifted with 2 level t. baking powder. Flavor with 1 t. vanilla. Lastly add 1 cup boiling wate r and % t. baking soda. This ba t te r is quite thin. No more flour should be used than the recipe calls for.— (Mrs. E. E. Rockwood.) COCOA CAKE 1 cup sugar, % cup but ter , 1 cup sour milk, 1 teaspoon soda, 2 cups flour, 2 tablespoons cocoa, 1 teaspoon cinnamon. (Carrie Billings Miller.) FIVE MINUTE CAKE 1 cup sugar, salt, % cup shortening, 2 eggs dropped in cup. Fill cup with sweet milk. Flavoring. 1 % cups flour, 1 Ms teaspoons baking powder (Royal) . Beat all together for five minutes. (Mrs. E. H. Baker.) CHOCOLATE NOUGAT CAKE Vz cup shortening, 1 cup sugar ; cream 2 eggs unbeaten, one a t a t ime ; 2 squares of unsweetened chocolate, 1 cup sour milk, 1 teaspoon soda, 1 Vs cups flour, 1 cup nu t meats. Delicious as cup cakes. (Mrs. Mullin.) CHOCOLATE TWO LAYER CAKE Boil % cup water , V-i cup white sugar, 2 squares chocolate, yolk of 1 egg, 1 t. vanilla. Cream well 1 cup sugar, % cup but ter , and add 2 eggs, 1 cup sour milk, 1 t. soda and 1 t. Royal baking powder sifted four t imes in two cups of flour, 1 t. vanilla. When ready for oven add hot mixture and beat. Pu t into t ins and bake fast. Frost ing—2 c. 4X sugar, 3 t. cocoa, 1 T. melted but ter mixed. Add enough hot coffee to spread well.— (Mrs. W. H. Edwards.) CHRISTMAS NUT CAKE 2 cups white sugar, % cup but te r , 3 eggs, 1 cup sweet milk, 3 cups sifted flour, 3 t. Royal baking powder, flavoring, 1 cup chopped nuts . Cream bu t te r and sugar, and yolks of eggs, milks, flour with baking powder, then beaten whites of eggs, and nuts . Bake in a flat t in and cut in squares .— (Mrs. Marshall M. Frisbie.) Avoid Baking Worries—Use GOLD MEDAL FLOUR 29 Try this Simple, Sensible Saving Way of Having Your Washing Done While You Do the Cooking PHONE 44 127 E. Second Street The Laundry of Quality M) KNOX GELATINE makes a transparent, tender, quivering jelly C A K E S — C o n t i n u e d PRINCE OF WALES CAKE % c. bu t te r , 2 e. brown sugar, 4 c. flour and 4 t. baking powder, 1 c. sour milk and Ms t. soda, 1 egg and two yolks, 4 T. molasses, 1 c. raisins, 1 c. chopped citron peal, 1 t. each cinnamon and cloves, % t. nutmeg. Iceing—Boil 1 c. sour cream and 1 c. brown sugar until thick, add 1 c. chopped nuts and beat until cool.—(Mrs. Blanche Dumanois.) SUNSHINE CAKE Whites of 7 eggs, yolks of 5 eggs, 1 % cups sugar, 1 cup flour, 1 pinch salt, % teaspoon cream of t a r ta r . Sift sugar and flour five times, measure and set aside. Separate eggs, beating yolks to stiff f ro th ; whip whites to a foam. Add cream of t a r t a r and whip stiff. Add sugar to whites, then beat. Next add yolks and beat , then flour and flavoring and fold lightly through. Moderate oven 40 to 50 minutes in tube tin which is not greased.— (Mary A. Williams.) LEMON SPONGE CAKE 1 cup sugar, 3 eggs, 2 tablespoons water , 1V4 cups flour, 2 tea- spoons baking powder (Royal) . Beat eggs, add to sugar and cream, then add water , flour and baking powder. Bake in layers in slow oven. Filling—1 cup sugar, 1 lemon (juice only) , 1 egg, 2 tablespoons flour, 1 cup boiling water . Cook until thick, then add 1 tablespoon but te r .— (Mary A. Williams.) SPONGE CAKE Add 1 cup sugar to 3 eggs, beat thoroughly, then add 3 table- spoons water , 1 t. vanilla, IV* cups flour, 1 t. cream of ta r ta r , % t. soda. Bake in moderate oven.— (Bertha B. Trembley.) CHEAP CAKE 1 egg, 1 cup sugar, 1 %, cups flour, 5 tablespoons melted but ter , 2 teaspoons baking powder, (Royal ) , 1 teaspoon vanilla. Bake in one square t in .— (Mrs. E. P. Hopkins ) Avoid Baking Worrie,—Vte GOLD MEDAL FLOUR 31 COMPLIMENTS OF FLINT'S FUNERAL DIRECTORS C. M. DUSENBERY Telephone 177-F1 612 N. Saginaw St. GROVES & COMPANY Telephone 172 900 N. Saginaw St. JENNINGS-McKINNEY CO. Telephone 114-F1 607 S. Saginaw St. LOSS & COMPANY Telephone 1119-F1 1031 N. Saginaw St. W. H. LOSS COMPANY Telephone 4286 1015 N. Saginaw St. 32 Knox Acidulated Gelatine no bother—no trouble—no squeezing lemons C A K E S — C o n t i n u e d DARK CAKE MADE IN GEM TINS 2 cups dark sugar, hi cup but ter , 1 cup seedless raisins, 1 cup nut meats , 1 teaspoon cinnamon, 3 tablespoons chocolate melted in *4 cup hot water , 3 level teaspoons baking powder (Royal ) , 4 eggs (whole) , 1 cup milk, 3 cups flour. Cream but te r and sugar ; add dissolved choco- late and milk before eggs, fruit and flour.— (M. L. Morgan.) SPONGE CAKE Yolks of 4 eggs, 3 tablespoonsful cold water , pinch of salt. Beat 2 minutes. Add 1 cup sugar ; beat 5 minutes. Pu t 1% tablespoonsful corn starch in cup filled with flour, 1 teaspoon Royal baking powder; flavor. Add beaten whites of 4 eggs last. Bake in moderate oven about 400° .— (Mrs. H. C. Dewey.) WHITE LAYER CAKE 1 xk c. flour, 1 c. sugar, 2 t. Royal baking powder, sift four times. Break two eggs in a cup, fill with sweet milk, add 11 teaspoons melted but ter . Beat hard and flavor. Bake in two layers. (Camilla E. Woolfitt.) COFFEE CAKE 1 cup shortening, 1 cup molasses, 1 cup sugar, 1 cup chopped raisins, 1 cup strong coffee, 1 egg, 1 teaspoon soda, 1 teaspoon cinna- mon, 1 teaspoon lemon extract , 2 % cups flour. Bake in two loaves. Never fails, and keeps well.— (Mrs. Mullin.) CHOCOLATE LADY FINGERS 2 cakes sweet chocolate, 2 % T. S. hot water , 4 egg yolks beaten a l toge ther ; then the beaten whites, and beat for 15 minutes. Line dish with lady fingers, then place al ternately chocolate and layer of lady fingers using three dozen in all. Pour over top Sk pt. of whipped cream. Serve ice cold.— (Mrs. James Farber . ) HICKORY NUT CAKE XVt. cups sugar, Ms cup but ter , 2 cups flour, % cup milk, 2 t. of Royal baking powder, whites of 3 eggs well beaten. Roll in flour 1 cup hickory nu t meats and add last.— (Mrs. F . D. Chapel.) A»oid Baking Worries—Use GOLD MEDAL FLOUR 33 Capital $200,000.00 Surplus $300,000.00 FIRST N A T I O N A L BANK <?F* JJN* w j V 4% On Savings *<H* v j \ » VJV "National Protection for Your Savings" JX* vX* * *> Women will find that a Checking Account with this Bank is very convenient. CORNER S. SAGINAW and KEARSLEY STS. 34 KNOX standi for Quality and Quantity in Gelatin- C A K E S — C o n t i n u e d LAYER CAKE 1 .up sugar, 2 tablespoonaful butti-r, % eft-it* (well beaten). 2 cups sifted flour, 2 tea*poon*ful Royal bakii Flavor as desired. 2% cups flour if eggs are large, otherwise 2 cupa. Bake in two layers. <K K. Swan) FRUIT CAKE 2 tttft brown sugar, 1 cup butler, yolks of 2 egg* (whites for g), 1 cup raisins, 1 cup walnuts. 1 cup aour milk, 1 teaspoon soda, I teaspoon cinnamon, 4 teaspoon cloven, % teaspoon nuttne-s. link.' about 1 hour in SLOW oven. ( f t II Swan I LADY BALTIMORE CAKE 1 cup butter. 2 cups sugar, 1 cup milk, 8 H cup* flour, S teaspoon* Royal baking powder, white* of 6 egg* beaten dry, I teaspoon rose Hake in layers. Frosting—3 cup* sugar, 1 cup boiling wster; boil till it threads. Baal In tat -tif fly beaten whites of 3 I-ITK". aibl l cup chopped I i u p chopped nut m» I m thin (Ike* (Mr» 11.ni or est > IMPERIAL CAKE 1 lb. sugar. 1 lb. butter. 1 lb. tor four rups) flour. 1 lb raisin*. H lb. citron. S lb. almonds (blai i teaspoon soda. Bake slowly one hour or mor« WHITE CAKE 1 cup butter, 2 cups granulated sugar, *4 cup sweet milk, 4 cup* sifted flour, 4 level teaspoons Royal baking powder, 1 teaspoon vanilla, whites of 8 large or 9 small eggs. Cream butter and sugar together, then add milk, then flour and baking powder sifted together, and lastly the whites of egg* beaten very stiff. Bake in deep pan 45 minutes in slow oven. When the cake is ready for the oven jar up and down smartly on the table until all the air bubbles eome to the surface.—(Mrs. B. F. Miller.) APPLE SAUCE CAKE 1 S cups apple sauce, 1 cup sugar, H cup lard, 2 cups flour, 1 t. soda, 1 t. cinnamon, 1 t. cloves, % t. salt, 1 cup raisins, % cup walnut meats, a little nutmeg, 1 T. molasses, 1 egg.— (Mrs, James Karber.) Avoid Baking Worri.a—Use COLD MEDAL FLOUR IS FOUR separate D n n r t i or Salads from one package of Knox Gelatine CAKES—Continued MOCK ANGEL FOOD 1 cup sugar, 1 cup flour (Swans Down cake flour), 2 t. baking powder (heaping), pinch of salt. Sift 6 times ] cap IWMt milk bol hut not boiling, added to atiov.-. Two eggs, whites bruten stiff. Do nol grease tin; bake in slow oven. When taken from oven turn bottom side up on 2 cup" to give it air. Frost with boiled frosting. (Mrs. F. I), (hnp.-l I FUDCE CAKE % cup brown sugar, 1 large tablespoon butter, 2 squares chocolate, 2 spoons vanilla, 1 egg, *4 cup milk. 1 eup Hour, salt. 1 ipoon Royal baking powder. Iceing—1 cup powdered sugar, 1 large tablespoon butter. 2 large Ublespoona dry cocoa, 2 large tablespoons hot coffee. Vanilla (Mrs Mary Maine*.) ANGEL FOOD CAKE I tumblerful egg whites, 1 V» tumblerful (scant) sugar. Sift sugar n or right times 1 tumblerful flour; sift seven or eight times I t. cream tartar, % t. salt, 1 t. cold water. Vanilla. ( M A I pom. i BIRTHDAY CAKE 1 % cups sugar, % cup butter creamed together; pinch of » H 1 cup milk, vanilla, 2>* cups flour, 2 level t. cream of tartar, and 1 level t soda, or 2 t. Royal baking powder. Add beaten whites of 2 eggs at last Bake in three layers.—(Mrs. W. S Hutchison.) NUT CAKE 1 cup brown sugar, 2 eggs, hi t. Royal baking powder, 2 cups English walnut meats, 3 rounding T. of flour. Spread thin on a tin, and bake 20 minutes.— (Mrs. C. C. Goodes.) BUTTERNUT CAKE Cream together 1 li c. sugar and H c. butter. Add % c. sweet milk, 2 "4 c. flour sifted with 2 t Royal baking powder, 1 c. nut meats dredged lightly with flour. Lastly add hi t. vanilla and fold in the .vhites of 4 eggs beaten stiff.— (Mrs. George R. Goering.) GOLD MEDAL FLOUR Makes Delicious Cakes and Pastries 36 Desserts can be made in a short time with KNOX GELATINE C A K E S — C o n t i n u e d HUCKLEBERRY CAKE 1 cup sugar, % cup but ter , % cup milk, 2 eggs, Ms teaspoon nutmeg if desired, a little salt, 2 teaspoons Royal baking powder, \Vz cups flour, 1 pint berries dredged in flour. Sprinkle sugar over top. Bake quick.— (Mrs. R. C. Durant . ) ORANGE CREAM CAKE Cream together 1 cup sugar, M cup but ter , and add 2 eggs well beaten. Sift together 1 % cups flour, 2 teaspoons Royal baking powder. Vz teaspoon salt. Add to above mixture al ternately with % cup of milk. Bake in layers. Fil l ing—Grated rind and juice of 2 oranges, % cup of boiling water . Pour over xk cup of sugar well mixed with \M\ tablespoons of flour or corn starch. Cook until thick in double cooker, then add 1 tablespoon melted but ter and white of 1 egg beaten stiff. When both cake and filling are cold, put together and cover with white frosting and decorate with sections of orange.— (Mrs. Demorest.) CHOCOLATE STRIPS Mi cup of butter , 1 cup of sugar, 2 eggs, 1 Mi squares chocolate, 1 teaspoon vanilla, Wt cups flour, 1 cup nut meats. Bake in a shallow t in ; while hot cut in narrow strips two or three inches long. (Mrs. Marshall Smith.) BELFAST CAKE % cup but ter , 1 Ms cups sugar, 1 egg, 1 cup sour milk, 2 cups of graham (s i f ted) , % cup white flour, 1 teaspoon soda, H teaspoon cinnamon, Ms teaspoon nutmeg, % teaspoon salt, 1 cup raisins. May bake in layers, using raisins for filling.— (Mrs. Marshall Smith.) GRAHAM CAKE Mi cup but ter , 1 cup sugar, 1 egg, 1 cup milk, 16 graham crackers (rolled fine), 1 cup flour, 2 teaspoons Royal baking powder. Bake in two layers. Fill ing—1 cup powdered sugar, 1 large tablespoon but ter . Thin with cream to spread.— (Mrs. Mary Maines.) BOILED FROSTING 1 c. sugar, % c. water , 1 egg white, 1 t . flavoring, % t. cream of t a r t a r . Add cream of t a r t a r to sugar and water . Boil till a syrup which must make a soft ball in cold water . Add slowly to stiffly beaten white of egg. Beat thoroughly.— (Mrs. W. G. LaRock.) Avoid Baking Worries—Use GOLD MEDAL FLOUR 37 O. M. SMITH & CO. "Where Quality Reigns" A RECIPE THAT HAS PROVEN SUCCESSFUL, VARIED AND VERSATILE, IS THE APPEAL OF THIS STORE. It would not be difficult to name the particu- lar features which have established the acknow- ledged economy of making selections in this store. It is indeed an unusual combination which includes with such complete success, desirable style, almost endless variety, novelty, dependa- bility and moderate pricing. Omitting any one of these immediately lessens the satisfaction the decidedly low pric- ings bring. So it is these, considered as a whole, which make the supremacy of this store as a value- giving institution. M A KNOX GELATINE Dessert or Salad is attractive and appetizing COOKIES AND FRIED CAKES "What is more tempting than a nice brown doughnut." DOUGHNUTS 2 eggs, Vz cup sugar, 4 tablespoons melted but te r , 2 cups flour into flour sieve; into flour put % teaspoon salt, 1 teaspoon cream of ta r ta r , % teaspoon soda. Add about 1 cup of flour, roll out and fry. (Mrs. E. P. Hopkins.) FRIED CAKES 1 c. sugar , 1 egg, 1 t. soda, 1 c. sour milk or buttermilk, 3 T. short- ening, flour to mix. Makes about three dozen.— (Camilla E. Woolfitt.) (Camilla E. Woolfitt.) POTATO FRIED CAKES Two medium-sized potatoes mashed, 1 t. bu t te r , 1 t. soda, 1 scant cup sugar, 1 egg, 1% t. Royal baking powder, % cup (large) of milk. Flour enough to roll out well.— (Mrs. C. C. Goodes.) BUTTER SCOTCH COOKIES 2 cups of medium brown sugar, 1 cup melted but ter , 1 tablespoon soda, 1 of vinegar, 1 of cream of t a r t a r , 2 eggs well beaten, vanilla, flour to make stiff. Mix into rolls and put into refrigerator over night. In the morning slice off and bake in hot oven.—Mrs. Black.) MOLASSES COOKIES 1 cup molasses, % cup brown sugar, 1 cup bu t te r (or shor tening) , % cup hot water , % teaspoon salt (unless but ter is used) , 1 teaspoon each of cinnamon, cloves and ginger. Mix soft and bake in ra ther quick oven.— (Mrs. C. W. Root.) CRUMB COOKIES 2 cups brown sugar, 1 cup lard, 1 cup molasses, 5 cups crumbs, 1 cup cold water , 5 cups flour, 3 eggs, 2 teaspoons cinnamon, 2 teaspoons soda, sal t .— (A. H. Baker.) Avoid Baking Worries—Use GOLD MEDAL FLOUR 39 Try the KNOX GELATINE recipes found in this book COOKIES AND FRIED CAKES—Continued BROWN SUGAR COOKIES 2 cups light brown sugar , 2 eggs, 1 cup but te r and lard mixed, % cup sour cream (scant m e a s u r e ) , 1 teaspoon soda, grated nutmeg, lemon extract , flour to handle easily.— (Mrs. Slawson.) ROCKS 1 % c. brown sugar, 1 c. but te r , 3 c. flour, 1 % c. raisins, 1 lb. English walnuts , 3 eggs, 2 t. c innamon, 1 scant t. cloves, 1 t. soda dissolved in a litt le hot water . Drop on greased pan and bake in a moderate oven.— (Margaret K. Barr inger . ) FRUIT COOKIES, FILLED 2 cups granula ted sugar, 1 cup lard, 2 eggs, 2 t. soda dissolved in a little hot water . Then fill cup up with sweet milk. 4 level t. cream of t a r t a r , 7 cups of flour with cream of t a r t a r sifted into i t , 2 t . lemon extract . Filling—2 cups chopped raisins, ] cup sugar, 1 cup hot water, 2 T. flour mixed with sugar. Boil until thick. Roll cookies thin, spread with filling, place another over it and bake .— (Mrs. Marshall M. Frisbie.) WHITE COOKIES 1 % cups sugar, 1 % cups bu t te r , xk cup sweet milk, 1 teaspoon soda in milk, 2 eggs well beaten, 4 cups flour. Roll thin. Vanilla flavor. (Mrs. Hopkins.) ROCK ISLAND COOKIES Cream V2 cup of bu t t e r or subst i tute with 1 cup of light brown sugar . When light and creamy add 1 egg and bea t 5 minutes . Sift 2 even teaspoons Royal baking powder with 1V2 cups of flour. Add 2 tablespoons of sweet milk to egg mixture . Flavor with vanilla and a dash of nutmeg. Add flour and baking powder, drop from spoon onto well greased pans and bake in a quick oven. (Mrs. Harr ie t Thompson.) OATMEAL COOKIES 1 cup white sugar , 1 cup brown sugar, 2 cups lard, 6 cups oatmeal, 2 cups flour, 1 egg, 1 teaspoon soda in % cup hot water , 1 tablespoon nu tmeg ; salt. Roll out with as little flour as possible. Filling—1 lb. da tes with 1 cup sugar . Cook until a paste . Place 1 teaspoon of paste between two thin layers for cookie. (Mrs. Geo. H. Gorden.) GOLD MEDAL FLOUR Makes Delicious Cakes and Pastries 40 < * . (JiH* Jla&tsmt €n. r (ttltftfjiers Lewis Dry Cleaning Co. "For Those Who Care" HIGHEST QUALITY OF WORK MODERATE PRICES Please give us a trial and be convinced Goods called for and delivered PHONE 5363 908 ANN ARBOR ST. 41 KNOX GELATINE—Economy with highest Quality COOKIES AND FRIED CAKES—Continued GINGER SNAPS 1 cup molasses, 1 cup brown sugar , 1 cup bu t te r , 1 egg, 1 table- spoon ginger, 1 tablespoon vinegar , 1 tablespoon soda, 7 cups of flour. Pu t molasses, sugar and bu t t e r to boil. When i t begins to boil add soda, v inegar and ginger. Let it cool thoroughly; add egg and flour.— (Mrs. E. P. Hopkins.) W H I T E COOKIES 2 c. sugar, 1 c. sour cream, 1 c. bu t t e r or shortening, 2 eggs, 1 even t. soda, 1 t. Royal baking powder, nu tmeg to season, flour to mix. Makes three dozen.— (Camilla Woolfitt.) MOLASSES COOKIES 1 cup brown sugar , % cup molasses, % cup shortening, % cup hot water , 1 egg, 1 teaspoon ginger, 2 teaspoons soda; sal t ; flour to make ra ther a stiff mixture . Roll thin and bake in quick oven. (Emeline A. Chase.) OATMEAL COOKIES 1 cup brown sugar , 1 cup shor tening (bacon fine), 1% cups sweet milk, 2 cups oatmeal, 2 cups flour, 2 eggs (well b e a t e n ) , 1 teaspoon soda, 1 teaspoon salt, 1 teaspoon cinnamon, 1 teaspoon Royal baking powder. Let stand 2 hours. Drop on tin with tablespoon. (Mrs. C. E. Baldwin.) OATMEAL MACAROONS 4 cups oats, 2 cups brown sugar, 1 cup melted but ter , 2 eggs, 1 cup cocoanut, 2 cups flour, 1 teaspoon soda, Ms teaspoon Royal baking powder, pinch of salt. Drop yolks of eggs into bu t t e r and sugar , bea t well. Add cocoanut and salt. Dissolve soda in a little hot water , add oats and IV2 cups flour with baking powder sifted, adding last % cup flour sparingly- Add whites of eggs well beaten. Drop from teaspoon onto well greased pan. Bake in slow oven. Makes 60 .— (Anna P. Dewey.) CREAM COOKIES 1 % cups sugar, 1 cup sour cream, 1 clip but te r , 2 eggs, 1 t. soda, salt and nutmeg, flour to knead soft, V2 cup sugar to sprinkle over top. Cream bu t te r and sugar , then add well beaten eggs, add soda to c ream; put all together and knead soft.— (Mrs. Twaits.) DATE BARS 1 c. nuts , 1 c. dates , 2 eggs, 3 T. flour, 1 t. baking powder, 1 t. vanilla. Beat eggs separately, add % c. powdered sugar, 2 T. cream. Bake on but te red t i n .— (Mrs. Blanche Dumanois.) GOLD MEDAL FLOUR Makes Delicious Cakes and Pastries 42 KNOX GELATINE is the one dessert for all appetite* COOKIES AND FRIED CAKES—Continued ANISEED COOKIES % c. shortening, 1 c. sugar, 2 eggs, 2 T. milk, 4 T. aniseed, 4 t. Royal baking powder and flour.— (Mrs. Blanche Dumanois.) PECAN PRALINES 2 c. brown sugar, % c. boiling water , 1 c. pecan meats, 2 T. but ter . Boil sugar and water , add but ter and nuts . Boil five minutes, remove and beat. Then drop by spoonsful on but tered pan and bake. (Mrs. Blanche Dumanois.) OATMEAL CAKES 2 eggs, 1 scant cup sugar, 1 T. melted but te r , a little salt, 1 t. vanilla, 1 t. Royal baking powder, 2 % c. rolled oats. Drop in teaspoonsful, well apar t , on a baking tin. Cook in slow oven.— (Margaret K. Barr inger . ) FROSTED CREAMS (Quick and Economical) 4 T. hot water , 5 T. melted but ter , 1 t. soda, 1 t. vanilla. Put these into a cup then fill the cup with New Orleans molasses; 2 cups flour, sifted first then measured. Pu t into a cookie pan and spread out smooth. Frost with confectioners ' sugar and cut in squares. Be careful not to overbake.— (Mrs. Marshall M. Frisbie.) STUFFED COOKIES 3 cups light brown sugar, 1 large cup lard, 3 eggs, 1 cup sweet milk', 1 teaspoon soda, 1 level spoon salt, 2 teaspoons Royal baking powder. Filling—V2 lb. figs, Ms lb. raisins. Grind, and cook down with two cups wate r and two cups sugar. Alma Hinds Baker (Mrs. E. H.) MABEL'S OATMEAL COOKIES 1 cup sugar, 1 tablespoon melted butter , 2 eggs well beaten, 2 Ms cups Quaker oats, 2 teaspoons Royal baking powder, 2 teaspoons vanilla. Mix in order given, drop mixture on shallow but tered t ins, one-half teaspoon a t a t ime, very far apart . Bake in moderate oven E or 10 minutes , not too brown. Remove from tins while still warm. (Addie D. Monroe.) COCOANUT MACAROONS One egg well beaten, one-half cup sugar, two-thirds of a cup of cocoanut and one cup of rolled oats. Make into small round cakes and bake in a quick oven until crisp.— (Mrs. F . M. Locy.) SUGAR COOKIES 2 cups sugar, 1 cup shortening, 2 eggs, 1 cup buttermilk, 1 teaspoon soda; flavoring; flour, as little as can be used to roll. Sprinkle sugar on top of cookies before baking.— (Mary A. Williams.) Avoid Baking Worries—Use GOLD MEDAL FLOUR 43 A New Standard K..r funeral director* ha* been act by auch representative mortician* an D DwMIOJI Kvsry provision ha* been made to render to the client a service that wa» truly worthy of the word "professional." The modem funeral director i«, a* a rule, a professional man of the hifthr*t type; a man trained in several science*, and a ffraduate of a reliable rolle**. We add to this a liberal measure of experience, ob- tained in year* of service to the public. EXCLUSIVE AGENTS FOE THE (1UNWOOP MAUaOUCUM v£f DODDS- DUMANOIS FUNERAL HOME 9 0 1 Garland St PHONE 2 0 0 0 M. E. SEAR MEATS POULTRY SAUSAGE A SPECIALTY 1107 N. Saginaw St. Phone 518 4« See that the name K-N-O-X is on each package of Gelatine you buy COOKIES AND FRIED CAKES—Continued BROWNIES 1 cup sugar, Vs cup but ter , 2 eggs, MI cup milk, 1 cup flour, 2 squares melted chocolate, 1 cup walnut meats cut fine, a little salt, 1 teaspoon vanilla. Rub sugar and but ter together. Beat eggs sep- arately and add whites last. No baking powder or soda. (M. Alice Elwood.) CREOLES 3 eggs beaten, 1 Vi c. brown sugar, % c. flour, salt , M teaspoon Royal baking powder, 1% c. pecan nuts. Mix in bowl, beat well ami bake. Decorate with pecans.— (Mrs. Blanche Dumanois.) HERMITS 1 c. but ter , 2 c. sugar, Mt c. sour cream, 8 eggs, 4 c. flour, 1 e. raisins (chopped) , 1 c. nut meats, 1 t . soda, 1 t. cinnamon, Mt t. cloves, M> t. nu tmeg .— (Mrs. George R. Gooring.) HERMITS 1% cups brown sugar, 1 cup but ter (par t l a rd ) , % cup sour milk. Ms t. soda, 2 Ms cups Hour, 8 eggs, 1 cup raisins (chopped), I c. currant*, 1 cup chopped nuts , 1 teaspoon cinnamon and cloves Drop from spoon. (Mrs. A. A. Floyd.) MACARONI AND CHEESE 1 pkg. macaroni , cook and dra in ; Ms. lb. grated cheese, 3 large onions chopped fine, 1 can tomatoes, salt and pepper. Add 1 chopped sweet pepper. Cook al together and stir often.— (Mrs. A A. Floyd.) NUT COOKIES 2 cups brown sugar, 1 cup shortening, 2 eggs, H cup New Orleans molasses, 1 teaspoonful soda ( level) , 1 scant cup sour milk, 1 teaspoon cinnamon, Ms teaspoonful ground cloves; raisins and black walnut mea ts ; flour to roll very soft.— (E. B. Swan.) JUMBLES 2 cups light brown sugar, 2 eggs, % cup but ter , Mt cup lard. 2 teaspoonsful water , 2 teaspoonsful vanilla, 1 teaspoonful Royal baking powder, 1 teaspoonful soda; vanilla. Flour to make very stiff. (E . B. Swan.) GOLD MEDAL FLOUR Make . Deliciou. Cake , . n d P a . t r i e . 45 \ IGRAM BROTHERS FINE GROCERIES AND MEATS High Quality is Our First Consideration 2413 Detroit Street 1502 Richfield Road Phone 3068 Phone 2897 'SttM wjMBBttdL PHONES fi%\TL**rA- 728 4 6 0 0 A - £ M * ^ Gar,andSt 4605 ^ V ^ T F S T - We can deliver Flowm In any city, on thort notice by telephone When you are looking I his book through for a good recipe, just remember that we have everything to help you prepare your menus. A. A. RIKER 401 Detroit Street Phone 45 iWriftetgljans, cr FOUR GOOD DRUG STORES 46 KNOX GELATINE is GUARANTEED to p l e u e or money back B R E A D "Bread, the staff of l ife." SOFT GINGER BREAD 3 eggs, 1 c. but te r , 1 c. molasses, ZVz c. flour, 1 t. ginger, 1 t. cinna- mon, 1 c. sugar, % t. cloves, 1 t. soda, 1 t. Royal baking powder. Cream but ter and sugar together, add the egg yolks, molasses, and the milk with soda dissolved in it. Beat well, then add the flour in which have been sifted the baking powder and spices. Lastly the beaten whites of eggs. Bake in slow oven 45 minutes .— (Mrs. B. F . Miller.) BROWN BREAD % cup sugar, bu t te r size of egg, % cup molasses, pinch of salt, 2 cups sour milk, 1 teaspoon soda, 2 cups graham flour, 2 cups white flour. Let rise 15 minutes and bake in a slow oven. (Mrs. Harr ie t Thompson.) BETTE'S GEMS 3 tablespoons sugar, but ter size of egg. Cream together , and add 1 egg well beaten, 1 cup sweet milk, 2 cups flour, 2 teaspoons Royal baking powder, Ms teaspoon sal t .— (Addie D. Monroe.) BAKING POWDER BISCUITS 2 c. flour, 4 t. Royal baking powder, 1 t . salt, 1 T. lard, 1 T. but ter , % c. milk. Mix dry ingredients, sift twice, chop but ter and lard in with a knife. Add liquid, gradually pouring in the center. Use enough liquid to make soft dough. Toss on floured board, pat lightly to y2-inch in thickness. Shape with biscuit cutter . Place in but tered pan. Bake in hot oven fifteen minutes .— (Mrs. W. G. LaRock.) ¥ Avoid Baking Worries—Use GOLD MEDAL FLOUR 47 As your Grocer for KNOX GELATINE—Take no other B R E A D — C o n t i n u e d NUT AND RAISIN LOAF 1 c. but ter , 2 c. sugar, 3 eggs, 2 % cups flour, 2t. Royal baking powder, 1 t. salt, 1 c. broken walnut meats , 1 c. chopped raisins, % c. milk, % t. vanilla, Vz t. lemon extract . Cream the but ter and sugar. Add beaten egg yolks and beat until light. Sift flour, baking powder and salt together. Add nuts and raisins and stir into the but ter mixture, a l ternate ly with the milk. Fold in stiffly beaten egg whites. Add flavoring. Pour into a well greased loaf tin and bake in moderate oven about 1 hour. (Mrs. Harr ie t Thompson.) MARY'S BROWN BREAD 1 % cups corn meal, 1 % cups graham flour, 1 teaspoon salt, 1 tea- spoon soda (level) , 1 teaspoon Royal baking powder ( level) , % c. flour. Mix al these together, and then sift. Add scant cup of yellow molasses and scant pint of sour or buttermilk. Pour into well greased coffee cans (without covers) . Boil or steam 3 hours . Bake fifteen minutes. (Addie D. Monroe.) MOTHER'S JOHNNY CAKE 1 egg, Vi cup but ter , IVi cups sour milk, 2 cups corn meal, 1 tea- spoon soda, 2 teaspoons flour.— (Mrs. A. A. Floyd.) CHEESE ROLLS ' 2 cups flour, 4 teaspoons Royal baking powder, 2 tablespoons lard or but ter , % tablespoon salt. Add milk to make dough. Roll %-inch thick, spread with melted but ter and sprinkle 1 cup of grated cheese. Roll and cut and bake 20 minutes .— (Mrs. A. A. Floyd.) BROWN BREAD 1 cup sour milk, % cup molasses, 1 cup white flour, 1 cup graham flour, 1 t . soda, 1 egg, % cup raisins. Beat egg, add sour milk with soda, and molasses, then flour, and raisins dredged with flour. Bake slowly about 1 hour.— (Mrs. Marshall M. Frisbie.) DATE BREAD % cup sugar, 1 egg, 1 large tablespoon melted lard, 2Vi cups of buttermilk, 2 level teaspoons soda, 1 teaspoon salt, 3 % cups graham flour, 1 lb. of dates cut in pieces. Bake slowly 40 minutes. (Mrs. R. C. Durant . ) GOLD MEDAL FLOUR Makes Delicious Cakes and Pastr i 48 KNOX SPARKLIN GELATINE impror*. Soup. .„d Gravis. BREAD—Cont inued DATE LOAF 1 cup brown sugar, 1 larg<- T. butter. I It cup* tour milk, I t soda, I 1. Halt, m cup* whiir Hour, 1 >? cup* frraham flour, 1 lb. date* (stoned, (loured and cut up), % lb. shelled walnut* cut up. Bake 1 H hour* in slow oven.— (Mm. James Farbtr.) CORN BREAD 2 egg* (beat separately). If cup sugar, 2 tablespoon* melted but- 11 r. 1 enp sweet milk, 1 rup Boor, t cup corn meal. S level teaspoon* Royal baaing powdWr. (Mr*. BlawMn.) POP-OVERS 2 eftir* (well beaten). 1 cup milk, 1 cup flour. Bake slowly, i Mr*. L R. Slsw.on.) NUT BREAD 1 egg, *4 c. »ujtar, Mi t aalt, I <- flour, i t Royal baking- powder. 1 c. milk, H c. nut meat*.—(Camilla WooMit > BROWN BREAD 2 cup* *our milk. U cup white .ugar. ** rup molawr*. \ graham flour with 1 t Royal l»aki> . and 1 t soda and a little salt Slow oven 4.*> minute*.— (Mr* VY II Edwards.) OATMEAL GEMS 2 cup* rolled oat?. 1 W cup* »our milk. Lot *tand fi or 8 hour*. Cream 1 egg. 14 cup sugar, 1 T. shortening, 1 cup flour. Into Mi t salt, 1 t. soda. 1 t. Roval baking powder. Bake in medium oven. (Mr*. W. H. Edward..> DATE BREAD Mi c. sugar, 1 egg, 1 heaping: T. melted lard, creamed. Add 2Mr c. sour milk. 1 level t. soda, 1 level t. salt, 3 Mi c. graham flour, 2 T. molasses, 1 lb. dates cut in pieces. Bake alowly. (Mrs. Blanche Dumanota.) NEW ENGLAND BROWN BREAD 3 cups com meal, scald and let stand an hour. 1 cup white flour, 2 eggs well beaten, 1 cup New Orleans molasses, I spoon aalt, 1 dessert spoon of soda. Steam three hours-—(Mrs. C. E. Baldwin.) BRAN BREAD 4 cups bran, 2 cups white flour. 8 tablespoon* molaaaes, 2 t. aoda, I I. salt Sweet milk "rto make sloppy." This makes two loaves. Bak* in a moderate oven.~(Mrs, C E. Baldwin.) Avoid Baking Worries—Use COLD MEDAL FLOUR Established in 1862 "NOTHING SUCCEEDS LIKE SUCCESS" A Department Store should be the kind of place where everybody can buy. It should not offer for sale merchandise that appeals to one class of people exclusively. Rather it should reflect in its merchandise and its service, the type of people that go to make up the whole community which it seeks to serve. That is why this store, which has been serv- ing Flint folks for sixty years, is trying to be a representative American Department Store. We Appreciate Your Patronage We know that in pleasing you, you will con- tinue to patronize us and through you many of your friends will become our customers. We want to hear from you when you are pleased or displeased; our desire is to satisfy you in every instance. If at any time you have a suggestion to offer we will be glad to have you make it. Smith, Bridgman & Co. Your Store—Everybody's S</p>
