Part 6

Make French cream as directed above. Have ready some English walnuts. Make a ball of the cream about the size of a walnut and place a half nut meat on either side of the ball, pressing them well together. Lay away for a few hours to dry.

E. B. N.

French Fruit Creams.

Take seeded raisins, currants, figs and citron. Chop fine and pour into French cream before the sugar is all mixed in. Make into a flat cake about an inch thick; and cut in oblong pieces, or inch squares. Nuts can be used in the same way.

E. B. N.

Molasses Candy.

Required—3 cupsful of yellow coffee sugar, 1 cupful of molasses, 1 cupful of water, ½ teaspoonful cream tartar, butter size of a walnut. Boil until brittle, then turn quickly out on buttered plates. When cool, pull until white and cut in squares.

Abbie Mac Flinn.

Chocolate Candy.

1 cupful of grated chocolate, 3 cupsful of sugar, 1 cupful of milk, butter the size of a walnut. Cook for twenty minutes, then add 2 teaspoonsful of vanilla. After taking from stove beat until smooth. Pour out in tins. When cold, cut in squares.

Miss Maud Mercer.

Chocolate Caramels.

Take 1 cupful of sugar, ½ a cupful of molasses and ½ a cupful of milk. Boil fifteen minutes. Have ready 1 even dessert spoonful of flour and an equal quantity of butter stirred together and beaten to a cream. Add this to boiling mixture and boil five minutes more. Then put in ¼ cake of chocolate grated fine and boil the whole until thick. Pour on buttered tins.

Cooking Club.

Cream Taffy.

3 cupsful of granulated sugar, ½ cupful of water, ½ cupful of vinegar, butter size of a walnut. Boil until hard when dropped in cold water, but do not stir. Remove from fire, add 1 teaspoonful of vanilla and pour into buttered tins. When cool pull until white and cut with scissors. ¾ cupful of pounded hickory nuts placed in the pan before pouring on the taffy, gives it a delightful flavor.

Miss Ritzinger.

Nut Candy.

2 cupsful of granulated sugar, 1 cupful of peanuts or mixed hickory and walnut meats. Pour the sugar into a hot iron skillet and stir constantly until the sugar is dissolved. Then add the nuts and pour into hot buttered plates.

Mrs. D. W. Peasley.

Fudges.

¼ cake of baker’s chocolate, grated, 3 cupsful of sugar, 1 cupful of water, 1 cupful of milk, butter the size of an egg. Mix all ingredients and boil until stiff, but not brittle when tried in water. Pour into pans, stirring a little as it cools. Smooth and cut into squares.

M. G. M.

Peppermint Drops.

1 pound of confectioner’s sugar, 6 tablespoonsful of water, 8 drops of oil of peppermint, scant ¼ teaspoonful of cream of tartar. Put 1 teaspoonful of sugar into a cup, drop onto that the oil of peppermint and stir up, adding the cream tartar. Boil the rest of the sugar with the water three minutes, or until it forms a thread at the end of a spoon. Do not stir the syrup. Remove from fire as soon as done and add the mixture from the cup. Stir briskly until it turns white and creamy. Drop from a teaspoon (making rounds any size you wish) onto previously prepared paper—either waxed paper or what has been rubbed with sweet oil, or fresh butter, or thick cream. If the candy hardens too much to drop, put on the fire and stir until it grows thinner, then drop as before.

M. B. Robertson.

Nut Glaces.

Take out the kernels of assorted nuts in as good shape as possible. Make a syrup of 1 pint of granulated sugar and 1 pint of water. Dip in the nuts, a few at a time, take out quickly with a fork and lay on a buttered pan to harden.

Abbie Mac Flinn.

Butter Taffy.

2 cupsful of sugar, white or brown, ¾ cupful of vinegar, ½ cupful of butter. Boil until brittle when tested in water. Pour into buttered pans.

E. B. N.

Champaign Sugar Candy.

3 pints of sugar, ½ pint each of vinegar and water, 1 tablespoonful of butter added when almost done boiling. Boil about twenty minutes, or until it will crisp in cold water. Flavor at the last minute and pour into buttered dishes. Pull thoroughly as soon as it is cool enough to handle.

C. S. C.

Walnut Creams.

2 cupsful of granulated sugar, 4 cupsful of milk, 4 cupsful of water, 1 teaspoonful of vanilla. Mix sugar, milk and water. Boil steadily four minutes. Pour into a platter, not buttered, and beat with a fork. While beating add vanilla. When cool enough to handle roll into small balls and place between pieces of walnuts.

M. G. M.

Molasses Candy.

1 tablespoonful of butter, 3 cupsful of molasses, 1 teaspoonful of soda. Melt the butter in a spider, pour in the molasses, boil until crisp, stir in soda, pour into buttered plates, and when cool pull. If butter is melted first the candy seldom boils over. This recipe requires very little boiling.

S. S.

Maple Cream Candy.

2 cupsful of maple sugar, 1 cupful of cream, 2 cupsful of chopped nuts. Boil sugar with cream until it strings, stirring constantly. Just before removing from fire stir in the nuts. Take from stove, stir until nearly stiff, pour into buttered plate. In place of cream, one cup of milk and a teaspoonful of butter may be used. Sometimes the milk curdles when beginning to boil; this is no objection, as it becomes smooth when cold.

S. S.

Hoarhound Candy.

2 cupsful of molasses, 1 tablespoonful of butter, 1 teaspoonful of hoarhound, ½ cupful of water. Steep the hoarhound in the warm water, add the tea so made to the other ingredients, and boil until crisp when tried in water.

S. S.

Nut Candy.

Put 2 cupsful of sugar in a hot spider and stir until thoroughly dissolved. Then add 1½ cupsful of any kind of chopped nuts, walnuts preferred, and pour into buttered pans.

Mrs. C. E. S.

* * * * *

FINE PERFUMES AND SACHETS,

{ EDEMA, } { MARECHAL NIEL, ROSE, } LUNDBORG’S { GOYA LILY, } Special Odors. { ALPINE VIOLET. }

ROGER & GALLETT’S VIOLETTE DE PARME, THE FINEST VIOLET MADE FOR SALE BY ROBINSON DRUG CO, Cor. Fifth and Jefferson Sts.

* * * * *

NORTH HILL GROCERY.

We receive Fresh Vegetables from our own Garden. Use the Daisy Flour, Chase & Sanborn Coffees and Dew Drop Canned Goods, at

H. ZAISER & SON.

* * * * *

WHEN YOU NEED ANYTHING IN THE LINE OF PASTRY, Fancy Cakes, Pies, Rolls. Doughnuts, Oyster Patties, &c. Also FINE CANDIES, then go to the S. & S. BAKERY, 503 Jefferson Street. THE MOST RELIABLE PLACE IN THE CITY.

* * * * *

CONRAD LUTZ,

Printing, Binding, and Blank Books,

WE MAKE THE PRINTING OF FINE WEDDING STATIONERY AND PARTY INVITATIONS A SPECIALTY.

103 and 105 Valley St. BURLINGTON, IOWA.

* * * * *

MISCELLANEOUS.

You can drive nails into hard wood without bending them, if you dip them first in lard.

Kerosene oil will remove rust in iron.

Pumpkin seeds are very attractive to mice, and traps baited with them will soon destroy them.

The fumes of a brimstone will remove berry stains from a book, paper or engraving.

Use whiting moistened with kerosene to scour your tins.

To make chicken gravy richer, add the yolk of an egg.

Soak garden seeds in hot water a few seconds before planting.

Good for a Cold.

The juice of two lemons in half a tumbler of luke warm water.

Cora Tanner’s Cold Cream.

Shave 2 ounces of white wax and 40 grains of spermaceti into 7 ounces of oil of almonds. Melt together over gentle fire. When quite dissolved, add 5 ounces of best rose water, and beat till cold with egg beater.

Dr. H—— recommends for the treatment of bleeding at the nose, the plunging of the face and hands of the patient in water, as hot as can be borne. He says that the most rebellious cases have never resisted this mode of treatment.

Cold drinks, as a rule, increase the feverish condition of the mouth and stomach, and so create thirst. Experience shows it to be a fact that hot drinks relieve thirst; and cool off the body when it is in an abnormally heated condition, better than ice cold drinks.

Wash for Hands.

Glycerine and lemon juice, equal parts of each.

For Fresh Burns, Scalds, Etc.

Take equal parts of lime water and raw linseed oil, shake well together, saturate an old linen cloth and apply to the burn. Be sure and keep the cloth well saturated.

For Scalds and Burns.

Apply essence of peppermint to a burn or a scald; it seems to drive out the heat and causes a cool sensation immediately.

Washing Woolen Underwear.

Take a pail of water warm enough to bear the hand in, add 1 tablespoonful of ammonia, quarter of a cake of good laundry soap, stirring until the soap is dissolved. Let the clothes soak for half an hour, rinse in two waters the same temperature as they were washed in, add a little blueing in last rinsing, shake well before hanging on the line.

L. K.

Washing Windows.

To wash window glass, wring out of warm water a chamois skin. It will wash off the dirt, and can again be rinsed and wrung, and used to dry the glass. It is a much quicker way then to use cloths.

Placing a silver spoon in glasses or jars, prevents them from breaking when hot jelly, or fruit is put into them.

Mrs. H. C. Garrett.

Excellent Tonic for the Hair.

1 teaspoonful of quinine, 1 tablespoonful of salt, 1 pint of whisky.

* * * * *

Telephone 253.

JOSEPH BOCK, PROPRIETOR SUNNY SIDE GREEN HOUSES BURLINGTON, IOWA.

Cut Flowers and Floral Designs of all Descriptions for Weddings, Funerals, Etc.

Orders by Telegraph or Telephone Promptly Attended to.

* * * * *

The “Humphery” Ladies’ Stride Saddle.

Made after the pattern made by us for Mrs. Humphrey, Iowa’s Graceful Equestrienne.

Orders accepted now from the trade for Spring delivery.

S. R. & I. C. McConnell, Manufacturers at Wholesale only Fine Riding Saddles and Driving Harness. BURLINGTON, IOWA.

* * * * *

“A Thing of Beauty is a Joy Forever.”

The Souvenir Book of Burlington which will contain over Five Hundred half-tone illustrations will be all that the quotation implies. Watch for it.

To be published by

THE JOURNAL CO., No. 100 North Main Street.

* * * * *

_THE BOSTON STORE._

JAMES BENTZ & SONS, No. 215 JEFFERSON STREET.

The Largest Line of Ladies’ Pocket Books in the City. The Best $1.00 Kid Glove in the City; Button or Hook.

JAMES BENTZ & SONS.

* * * * *

Transcriber’s Notes:

Advertisement listed in the index for Inside Back Cover was not available due to being covered with library stickers. Archaic spellings have been retained. Inconsistencies in spelling, hyphenation and title formatting have been retained. Obvious typesetting and punctuation errors have been corrected without note. Other errors have been corrected as noted below.

page 13, Break and heat the ==> Break and beat the page 21, bowed and skinned, ==> boned and skinned, page 27, hence it’s name ==> hence its name page 63, when its boiling, ==> when it’s boiling,