Part 3
2 cups of flour; 1 teaspoonful of baking powder, enough milk to make a soft biscuit dough, stirring with a spoon. Fill a small buttered pan with the mixture and steam over boiling water for an hour. Break in cakes with a fork and put in hot dish and cover with any kind of gravy. This is especially good served on platter with fricasseed chicken.
C. S. C.
Cream Fritters, (Very Nice).
1 cup of cream, 5 eggs (whites only), 2 full cups prepared flour, 1 saltspoonful of nutmeg, 1 pinch of salt. Stir white of eggs into the cream in turn with flour, put in nutmeg and salt, beat all up hard for two minutes. The batter should be thick (rather). Fry in plenty of sweet lard, one spoonful for each fritter, drain and serve upon a hot, clean napkin.
Sara.
Sweet Breads and Peas.
Soak 2 pair of sweet breads in salt water ½ hour, parboil till tender. Place in biscuit pan butter size of an egg, add sweet breads, a can of peas with a little of the liquor, and salt and pepper. When nicely browned remove sweet breads to a platter, arranging peas around them. Pour over this a dressing made of the liquor, a little milk, salt and pepper, and a lump of butter. Thicken to consistency of cream.
Mrs. Will Moore.
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MAURO & WILSON, CORNER BOOK STORE.
Wall Paper, Window Shades,
Pictures, Frames, Books, Stationery, Etc.
COR. FOURTH AND JEFFERSON STS.
* * * * *
AFTER ALL THE TROUBLE
and expense of trying to prepare a tempting dish, you will have the disappointment and mortification of a failure; unless the condiments used are prime. Don’t forget that you can not convert bran into angel’s food, neither can you make dainty dishes without using
STANDARD CORDIALS, PURE SELECT SPICES, CAREFULLY MIXED CURRY, TRUE FLAVORING EXTRACTS. FRESH, SWEET SALAD OILS.
WHERE CAN YOU GET THEM? AT
HENRY’S DRUG STORE.
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VEGETABLES.
To Preserve the Color of Vegetables.
The French cooks generally use carbonate of ammonia to preserve the color of vegetables. What would lay on the point of a pen knife, is mixed in the water in which the vegetables (such as peas, spinach, string-beans and asparagus) are boiled. The ammonia all evaporates in boiling, leaving no ill effects. They also say that it prevents the odor of boiling cabbage.
Mrs. M. F. Henderson.
Cauliflower.
Divide the Cauliflower into little boquets of square size, and cook in hot salted water, strain and cool on a plate, season with salt, white pepper, chopped parsley, and sprinkle with flour; dip in beaten egg, plunge into hot lard a few at a time, when light brown lift out, strain and serve hot. Hinsdale.
Mrs. W. J. Pollock.
Cauliflower With Cheese.
Select a fine head of cauliflower, break off the outer leaves and tie it up in a piece of cheese-cloth. Plunge it into slightly salted boiling water and cook fifteen minutes. Make a sauce by cooking together 1 teaspoonful of butter and adding to them a generous ½ pint of boiling water. Stir until thick and smooth, and add a heaping tablespoonful of grated cheese (Parmesan is the best). Drain the cauliflower of every drop of water and lay it flower upward in a baking dish. Dust it with salt and pepper and pour the sauce over it. Strew cheese plentifully over it and dot thickly with butter. Brown in a quick oven and serve in baking dish.
F. A. S.
Corn Oysters.
To 1 quart of grated corn add 3 eggs and 3 or 4 large square crackers, grated; beat well and season with salt and pepper, fry in hot lard. If the lard is the right heat the oysters will be light and delicious, but if not heavy and soggy. Serve hot and keep the dish well covered. It is better to beat the whites of eggs very stiff and add just before frying.
E. G. R.
Corn Pudding.
Grate 12 ears of corn, scrape the pulp out; 1 quart of milk, add butter size of an egg, salt and pepper to taste, a little sugar. Bake an hour and serve as a vegetable.
Corn Cakes.
Grate the corn from a dozen ears, season with salt and pepper. Have a little hot lard in a frying pan. Drop from a spoon.
Corn Fritters.
To 2 cupsful of green corn, boiled on the cob, and cut off and chopped, add one well beaten egg, a teaspoonful of butter, one very small teaspoonful of sugar, salt to taste, add just enough rolled cracker to hold the ingredients together, form into croquettes with floured hands and fry in deep pot. You can if preferred roll them in egg, then cracker crumbs before frying. About 7 ears of corn is sufficient.
Stuffed Cabbage.
Wash thoroughly, have a thick white cabbage, cut root off in shape of a lid, hollow the heart of the cabbage, have ½ pound lean pork, ½ pound beef minced fine, season with pepper and salt, 2 eggs, 1 tablespoonful flour, a little sweet milk, stir well together, fill in cabbage, put on lid, tie well in a cloth, put in a pot covered with cold water. Boil five hours slowly. Serve with butter.
Mrs. John Gregg.
Hashed Potatoes Crowned.
Chop cold boiled potatoes, put them in a sauce pan with milk, butter and salt to taste, have some hot butter in a frying pan, pour in potatoes and let them brown. Serve in shape of an omelet and garnish with parsley.
Potatoes a la Florento.
Peel, wash and cut 6 large potatoes into thin slices like straws, season with salt and white pepper. Butter 8 small moulds, dust with bread crumbs, fill them half full with the potatoes, sprinkle over them each a half tablespoonful of grated cheese, then add more potatoes, cover with cheese and pour 1 tablespoonful of melted butter over each one. Bake in moderate oven about 35 minutes. Lay fish on hot dish, turn potatoes out of moulds and set in circle around the fish.
Mrs. W. J. Pollock.
Baked Potatoes.
Take potatoes of large uniform size, clean them thoroughly with a brush, bake until well done. Cut them in half with a sharp knife lengthwise. Carefully remove the white part, and season with a little butter-milk and salt, beat thoroughly, replace the potato into the half potato skins, smooth the tops over and place in the oven until the tops are a nice light brown. Serve hot.
Mrs. R. Crapo.
Baked Sweet Potatoes.
Take cold boiled sweet potatoes, remove the skin and slice the long way. Put a layer of potatoes in a shallow pan, then little pieces of butter and a thin layer of sugar, then a layer of potatoes and so on as many layers as desired, having butter and sugar on top. Place in a moderately hot oven until thoroughly heated through.
Mrs. H. C. Garrett.
Relish for Cold Boiled Ham.
To be made in time of fresh carrots and young peas. Take 3 bunches young carrots, wash well, cut in thin round slices, boil with a quart young peas and a ham bone till tender, strain and take out bone. Put in stew pan tablespoonful of butter, half tablespoonful of flour, thin with small half cup sweet milk, add small cup of liquor vegetables were boiled in, add half a teaspoonful of sugar, pinch of salt, put in vegetables, let come to a boil, add little parsley chopped fine, put immediately in a dish and serve.
Mrs. John Gregg.
Rice With Raisins.
Take ½ cup of rice, wash well, boil till tender. Add 1 heaping tablespoonful of butter, ½ cup stoned raisins, washed well. Dip mould in cold water, pour in mixture, let cool. To be passed with clear soup.
Mrs. John Gregg.
Spaghetti With Tomato Sauce.
Boil a half pound of spaghetti in abundance of water for twenty-five minutes, then pour off the water, shake the spaghetti as you would potatoes and turn on to a hot dish, sprinkle 3 tablespoonsful of Parmesan cheese over it, pour a little hot tomato sauce over this and serve with a dish of cheese.
Mrs. H. W. Perkins.
Broiled Tomatoes.
Medium sized tomatoes, have a hot gridiron buttered, lay the tomatoes on over a good bed of coals, cooking first one side and then the other until done through. Serve hot with butter, pepper and salt. Takes about 20 minutes.
Turkish Pilaff.
1 cupful of stock or water, 1 cupful stewed and strained tomatoes, ⅔ cupful of rice, ½ cupful of butter, 1 teaspoonful of salt, ½ teaspoonful of pepper. Boil one onion with the tomatoes, cook the rice in boiling water to cover for ten minutes, pour off all the water, add the stock and tomato and cook until the liquor is all absolved, then add the butter and let it stand covered with a crash towel ten or fifteen minutes. Serve as a vegetable.
M. W. McFarland.
Turkish Pilaff.
1 cup stewed and strained tomatoes, 1 cup of stock highly seasoned with salt, pepper and minced onion. When boiling add 1 cup well washed rice, stir lightly with a fork until the liquor is absorbed, then add ½ a cup of butter, set on back of stove, or in a double boiler and steam twenty minutes.
* * * * *
WHY NOT HAVE AN ESTIMATE MADE FOR
Electric Lighting.
THE BURLINGTON ELECTRIC LIGHTING CO., Would be Pleased to Serve You.
Drop a line to them and their Representative will cheerfully call and submit prices.
* * * * *
Estate of FRANK KUPPER, Hardware, Tinware, and Royal Furnaces
* * * * *
R. M. RAAB & BRO., LEADING CLOTHIERS, TAILORS AND FURNISHERS, 217 and 219 Jefferson St. BURLINGTON, IOWA.
* * * * *
BURLINGTON TENT AND AWNING FACTORY, M. F. WIEDEMAN, Proprietor, TENTS FOR RENT. 313 North Main St.
* * * * *
THEO. W. NIEMANN,
Choice Groceries, Table Luxuries, Fresh Vegetables and Fruits,
Telephone No. 134. Cor. Fourth and Washington Sts.
* * * * *
Established 1852. TELEPHONE 116. Open Day and Night. I. PRUGH & SONS, FUNERAL DIRECTORS AND EMBALMERS, 316 North Fourth St. BURLINGTON, IOWA.
* * * * *
XANO
The Ideal Cleaner and Polisher for Silver, Silverware, Glass and Glassware, Lamp Chimneys, Show Windows, Show Cases, Mirrors, Etc. For sale at all Groceries and Drug Stores. Try a box and if not satisfactory return it.
JOHN A. O’NEAL, Manager. XANO MANUFACTURING CO.
* * * * *
Housewives and cooks will do well to remember, that in order to secure the best results it is essential to use pure constituents.
BOECK’S “MONOGRAM BRAND” LEAF LARD IS STRICTLY PURE Put up in fancy 3, 5, 10, 20 and 50 lb. lithographed tins
FOR SALE BY LEADING GROCERS.
* * * * *
SALADS.
Chicken Salad.
For one large chicken and same amount of celery after chicken is chopped, make the following dressing; 2 beaten eggs, 1 tablespoonful of mustard, 2 tablespoonsful of butter or oil, 1 teaspoonful of salt, juice of 1 lemon. Steam in double boiler till thick as cream and add one cup rich cream last. Pour over chicken and celery.
Mrs. E. J. Norwood.
Chinese Salad.
Cover a hot platter with a layer of egg noodles well drained after removing from the boiling salt water. Over this spread a layer of cold minced chicken heated in the chicken gravy and seasoned with one teaspoonful of finely chopped onion. Then cover it all with celery, cut in ½ inch pieces. Garnish with the celery tops and serve at once.
C. S. C.
Cream Dressing for Salad.
Yolks of 10 eggs, 2 tablespoonsful of sugar. Beat until quite light, then add 10 tablespoonsful boiling vinegar. Boil all together until it becomes very thick, then add ¾ of a cup of butter. When ready to use reduce to proper consistency by adding sweet cream.
Mrs. W. G. Mercer.
Cream Salad Dressing.
Yolks of 5 eggs, 5 tablespoonsful of vinegar. Put the vinegar in stew pan and while it is heating, beat the yolks. When the vinegar boils pour it over the eggs. Put the whole in double boiler and stir until thick, add 1 tablespoonful of butter. When cold thin with cream. Season with salt and pepper, black or red, and a little mustard.
Salad Dressing.
1 tablespoonful of mustard, 1 tablespoonful of butter, 1 tablespoonful of salt, 1 tablespoonful of sugar, 1 tablespoonful of corn starch, a dash of red pepper, 3 eggs beaten thoroughly, 1 cup of cream, warm slightly and add 1 cup of strong vinegar. Heat in double boiler until thick like custard. Stir until cold.
Mrs. W. J. Pollock.
Egg Slaw.
Chop fine some nice white cabbage; to about 3 pints of same take 2 tablespoonsful of sugar, 1 teaspoonful of salt, ½ teaspoonful prepared French mustard, mix with raw cabbage; next cook 2 eggs well beaten, butter size of hen’s egg, and 1 teacupful vinegar together in porcelain or earthen-ware vessel, mix with above and serve.
Grape Fruit Salad.
Wash lettuce and let stand a while in cold water, then shake out leaves and arrange in salad bowl, cut grape fruit in half and with a spoon take out all the pulp, taking care to preserve the juice. Arrange the pulp on lettuce leaves and make dressing of oil and juice. To every 3 tablespoonsful of oil allow ½ teaspoonful of salt and ¼ teaspoonful of white pepper. Put all these ingredients in a bowl and dissolve the salt and pepper in the oil, then rub the spoon with garlic and stir in the juice of the fruit until emulsion is formed, pour over the lettuce and pulp and serve at once. About 1 tablespoonful of juice should be sufficient for 3 of oil. Stir vigorously, as soon as a whitish compound is formed the dressing is ready for use.
Mrs. W. J. Pollock.
Potato Salad.
Yolks of 5 eggs, 1 tablespoonful of vinegar to each yolk, 1 level tablespoonful of butter to each yolk, salt and pepper to taste. Boil and stir until thick, thin with cream or milk when cold, and you wish to use it. Add to the sliced potato a little chopped onion, parsley and celery, especially the onion.
Potato Salad.
To ⅔ of cold boiled potatoes cut in shape and size of a dice take ⅓ of celery.
DRESSING.—6 tablespoonsful of mixed mustard, 1 teaspoonful of salt, 1 teaspoonful of black pepper, 4 eggs well beaten, 6 tablespoonsful of vinegar, 1 tablespoonful of hard butter, 1 dessertspoonful of sugar. Use red pepper if preferred. Set the dish with the mixture in boiling water and stir until it thickens.
Salad Dressing for Potatoes.
Add the well beaten yolks of 5 eggs to a small teacupful of boiling vinegar. Cook in earthen bowl, set in a pan of boiling water until stiff, stir clean from the sides of the bowl while cooking, take from fire, add 4 tablespoonsful of butter, stir until cool and perfectly mixed. Add a tablespoonful of minced onions and parsley each to a pint of dressing. When quite cold season with salt and pepper and a teaspoonful of mixed mustard, thin with sweet cream. Cook potatoes and let cool, cut in small squares and put dressing over them.
N. E. P.
Salade de Salmon.
Take 1½ to 2 pounds of cold boiled salmon, pick into nice flaky pieces, season well with oil, vinegar, dry mustard and pepper. Take inside of head of lettuce and a little celery, place salmon on it, garnish with beet roots, whites of hard boiled eggs and sliced lemon.
Mrs. Marshall.
Salmon Salad.
1 can salmon cut in small pieces, 1 small head of hard cabbage chopped fine, 1 dozen small cucumber pickles chopped, 2 hard boiled eggs, chopped. Mix ingredients well together and pour over 1 pint vinegar after beating it to scalding, and seasoning with pepper, salt and mustard to taste.
Salad Dressing.
Yolks of 4 eggs, teaspoonful of salt, red pepper (very little), 2 tablespoonsful of sugar. Heat well together. Add 4 tablespoonsful of vinegar, cook until thick. Add 2 tablespoonsful of butter after taking from stove. Thin with lemon juice and cream.
Tomato Jelly.
½ can of tomatoes, 3 cloves, 1 bay leaf, 1 slice onion, ½ teaspoonful thyme, 1 teaspoonful salt, 1 teaspoonful sugar, pinch of pepper, ¼ box or ½ ounce of gelatine soaked in ½ cup of water. Boil together the tomatoes, spices and onion until the tomato is soft, then add gelatine and stir until the gelatine is thoroughly mixed. Then strain and pour it into a ring-shaped mold to set. Serve with the center of the jelly-ring filled with celery cut into pieces or curled and mixed with mayonnaise. Form outside the ring a wreath of curled lettuce.
Mrs. Wm. D. Eaton.
Tongue Salad.
Boil 1 tongue, cut into dice, 3 hard boiled eggs, cut whites into dice, shred lettuce leaves in small pieces, mix tongue and egg with mayonnaise dressing, add lettuce, crush yolks with fork and sprinkle over the salad. Garnish with lettuce, pickles, beets or onions.
Miss Genevieve Adams.
PICKLES AND RELISHES.
Some cooks never know what to serve with different meats as relish. We give the following table: With roast beef, grated horse radish; roast mutton, currant jelly; boiled mutton, caper sauce; roast pork, apple sauce; boiled chicken, bread sauce; roast lamb, mint sauce; roast turkey, oyster sauce; venison or wild duck, black currant jelly; broiled fresh mackerel, sauce of stewed gooseberries; boiled bluefish, white cream sauce; boiled shad, boiled rice and salad; compote of pigeons, mushroom sauce; fresh salmon, green peas with cream sauce; roast goose, apple sauce.
E. G. R.
Oiled Cucumbers.
An Excellent Relish—1 peck medium sized cucumbers, pare and slice half an inch thick. Put in jars with salt in layers and stand over night. Wash off the brine and dry. 1 cup best olive oil, 1 ounce white mustard seed, 1 ounce black mustard seed, 1 teaspoonful celery seed. Pour over the cucumbers and stir thoroughly. Heat 1 quart vinegar to boiling point and when cold pour over all. Seal.
Katherine N. Stevens.
Oil Pickles.
3 dozen large cucumbers, ¼ peck of onions, ¼ peck of red or green large sugar peppers. Half and seed the peppers, slice the cucumbers and the onions, sprinkle salt over all, let them stand over night; then pour water over them and drain them well, then put in jars or large glass bottles, a layer of each until the jar is full with the following spices: 1 ounce of allspice ground, 1 ounce of cloves ground, ¼ pound of mustard ground, 1 pint of sweet olive oil; mix these and 3 tablespoonsful of black pepper together, pour over the pickles and fill your jars with cold vinegar.
Mrs. E. L. Stone.
Little Cucumber Pickles.
When the cucumbers are gathered, wash them and put them in strong salt water. In the course of two weeks or a month, rinse and drain them thoroughly and allow them to come to a boil in good cider vinegar in which a lump of alum the size of a chestnut has been dissolved. Stir them to make them uniform. They can stand in this plain vinegar a month or two if desired. Then to each quart of vinegar take a ½ pound of sugar, a handful of white mustard seed and one of black, a tablespoonful of celery seed, a handful of garlic, one of orange peel and one each of stick cinnamon, red peppers, horse radish and a blade or two of mace. Take the cucumbers from the plain vinegar, drain, and heat, but not boil, in the spiced vinegar. Bottle and put away for use.
L. R. B.
Oiled Cucumber Pickle.
1 peck medium sized cucumbers. Pare and slice in ½ inch slices, stand over night with a little salt thrown over them; and in the morning wash with clear water through a colander. Take a small cup of olive oil, ½ ounce of white mustard seed, ½ ounce of black mustard seed, 1 teaspoonful of celery seed. Mix seeds in oil and pour over the cucumbers and stir thoroughly. Have a quart of vinegar made hot and when cool pour over the cucumbers and put in jars. Have the cucumbers covered with vinegar. Seal if you wish.
Frances H. Potter.
Chopped Pickle.
2 gallons chopped cabbage, 2 gallons chopped tomatoes, 1 gallon chopped cucumbers, ½ gallon chopped onions. Salt each separately and let stand twelve hours. Then wash thoroughly, squeezing through a cloth. Mix all the ingredients together, adding 3 large red peppers, chopped fine, 3 small hot peppers, chopped fine, ½ pint of celery seed, 1 cup of brown sugar, 1 gallon of vinegar. Heat slowly till it turns yellow. Pack in jars.
M. A. S.
Green Tomato Pickles.
1 peck green tomatoes sliced the day before you are ready for pickling, sprinkling them through and through with salt—not too heavily. In the morning drain off all liquor from them. Have a dozen good-sized onions rather coarsely sliced. Take a suitable kettle and put in a layer of sliced tomatoes, then of onions, and between each layer sprinkle the following spices: 6 red peppers chopped coarsely, 1 cup of sugar, 1 tablespoonful each of ground cinnamon, ground allspice and mustard, 1 teaspoonful of cloves. Pour over 3 pints good vinegar, or enough to completely cover them, boil until tender. If the flavor of onions is objectionable the pickle is equally good without them.
Mrs. H. W. Perkins.
Spiced Currants.
Pick the currants from the stem, weigh them, and to each pound of currants take 1½ pound of sugar, wet it with a little vinegar. To 6 or 8 pounds of currants take 6 teaspoonsful of ground cloves and the same of cinnamon. Dissolve sugar and vinegar, put in the currants and spice, and let them boil half an hour, or until it is quite stiff when cooled. Put in jelly glasses. When cold run a layer of melted paraffine over the top, let it stand until perfectly cold, then put on covers.
Mrs. H. C. Garrett.
Chili Sauce.
9 large tomatoes, 3 small peppers, 1 large onion. Chop fine and add 2 small cups of vinegar, 2 tablespoonsful of sugar, 1 tablespoonful of salt. Mix well together and boil 1 hour, then add 1 teaspoonful of ginger, 1 teaspoonful allspice, ½ teaspoonful of cloves. Put in large mouthed bottles and seal.
Horse-Radish Sauce for Roast Beef.
After beef is roasted, take pan gravy, pour fat from it, grate 2 inches of horse-radish, put in bowl, leave under cover for several hours. Put in pan ½ tablespoonful of butter, teaspoonful of flour, shake together, thin with small ½ teacup of milk and the gravy, pinch of sugar and pinch of salt.
Mrs. John Gregg.
Cucumber Catsup.
12 “White Spine” cucumbers, pare and remove seeds, chop or grate fine, drain in muslin bag and squeeze dry as possible, add 6 white onions chopped fine, 1 tablespoonful whole black peppers and ½ dozen red peppers, chopped.
M. C. G.
Sauce Royal.
1 peck of ripe tomatoes (pared), 6 onions, 6 peppers (red), 6 cups of sugar, 6 cups of vinegar, 6 tablespoonsful of salt. Chop onions and peppers very fine, mix all together and boil an hour, cool and strain through a colander, then heat, and seal boiling hot.
Mrs. R. Crapo.
* * * * *
All the Receipts in this Book can be prepared better on a GAS COOKING STOVE THAN ANY OTHER STOVE. Call at our office and see them. 600 in use in Burlington. BURLINGTON GAS LIGHT CO., 308 North Fourth St.
* * * * *
STERLING & SON, COAL AND WOOD, Telephone 238. Cor. Main and Washington Sts.
* * * * *
WYMAN & RAND, [INCORPORATED].
Carpets, Wall Paper, Draperies, WINDOW SHADES, WOOD MANTELS AND TILING.
Cor. Valley and Third Sts. BURLINGTON, IOWA.
* * * * *
RANKIN & DODGE, Wholesale and Retail ICE, Office, 605 Jefferson St.
Telephone No. 130, two rings. Ice House, Columbia & Central Ave.
* * * * *
DON’T FORGET ——THE—— GREAT REMOVAL SALE! ——AT—— H. A. BROWN & CO.’S 217 MAIN STREET.
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