McGILL U N I VE R- S I T Y ' — > LIBRARY 1 1 Gem Ghopf )er Cook Book Valuable Recipes for Sargent & Company 149-151-153 Leonard Street New York Substantial Dishes and Dainty Desserts Copyright, 190a, by Sargbnt & Co. Sargent’s Gem Food Chopper Ts a kitchen necessity ; no housekeeper should be without it. Gem-Chopped ingredients are needed in the preparation of nearly every meal. By Gem-Chopped we mean chopped with Sargent’s Gem Food Chopper, which does the work quickly, quietly, easily and with satisfac- tory results. The old-fashioned method of using — the chopping-bowl and knife i^slow, noisy and tiresome. Labor-saving, Time-saving, Food-saving Sargent’s Gem Food Chopper is a labor- saving, time-saving and food-saving machine intended for daily use in the kitchen. It is not a complicated piece of mechanism and no special directions for using it are needed ; there are few parts, so that it cannot get out of order — it is easy to take apart, easy to put together, easy to adjust, easy to use, can be cleaned in a jiffy and with less trouble than a chopping-bowl. Self-sharpening Steel Cutters Um. With each machine there arP^steel cutters for fine, medium and coarse chopping, and for pulverizing. These cutters are made of steel, a feature peculiar to Sargent’s Gem Food Chopper; they will not break; they W'Wm are se] pieces mash, Useful at all T Th varietj althou ; many are n< is use Auturr lunchec choppir be easii then re; Gem-Chops All San raw me. tables c nuts am substant Salt Rising- — Another kind *or yeast is .salt, raising or “salt enip- cins. * At night, turn a. pint of hot water into a quart bowl. It should be about the temperature of a cup of tea for drinking. Add one-fourth, scant, teaspoonful of t^ble sail. Beat in hour enough to make a stiff batter, as you would for a bread sponge. Cover and put in a warm place. In about 15 minutes more, beat again. It should be beaten about three times. Let stand <• night. After it warms up add a scant teaspoonful of soda, one-half Jteaspoonful sugar. Keep in a warm place; on top of the warming closet is a good place. Keep just below the scalding point. It must not scald, as that kills the yeast germ. It should be light and fluffy in about three hours. A pint of water makes a medium-sized loaf; three quarts 'of flour and a quart of water will make thre-e medium-sized loaves, TO MAKE THE BREAD. When this latter yeast is light, put three quarts of flour in a pan. Make a ho-le in the centre of the flour, turn in the hole a quart of warm water, add a teaspoonful of flour, add the yeast, beat up from sides of hole flour enough to thicken in good batter. With a knife or spoon, lightly cover the sponge you have with some of the remaining flour. Set in a warm place to rise. When the flour cracks and you can see a little of the sponge, dissolve a scant teaspoon of soda and a tea- spoon of sugar in a very little warm water; turn in the sponge. Mix 1 : 4 ;/?*“'■ HlM |5 in ^ ear, nts. ■eat )som S - Diet, rut, iyF me lits } ! - i: Jem dw s i W it by c iind ipici, ar ler, to c ! | IXipigsi ■ >r nay — •‘■lit is r d is II' this c V iyj.TJLi>XL-iV XI7. JLT in this b> in malq every f; Utilizes “Left-o * Sarg econom appetizi< overs,”! the Ge" and knead the whole into loaves am Useful put in the tins as quick as you ca^S) Look to your oven, as it will be u r.C before you know it. The secret oik having the bread good is to keep i$ as warm as you can and not scald/ If not warm enough it will sour; if scalded, it will not rise. If you have your dish of yeast, as some clo, in warm water, it will rise quicker. When the dough is ready for the tins pinch cfl! a small piece of dough and put in a cold place. The next day cut the piece of dou., 3 a in small pieces in the dish you raised your starter in, proved as you did with the starter, only add\a little soda to the salted water. :s oi w TH J M _ TO TREAT 1 " 4 Blindness and Stupidity Seem Fatal in Fowls Ep !§»v- - AFFECTED UDDER §i A tor Ottawa Valley Journal: f >e»i' Si**, — When a. cow contracts x k lever before parturition should \ be treated in the same way as ugh she had it afterward. ■I What steps should one take som Salts, Combined With Low Bre a 1101 se is bein s misused? Diet, Along With Rest Cure, ’rescott c?o. May Prevent This Malady. . S i>re parturition. If udder jied auit, "WBlev To'.Ttinf'l.' fcd i to r .XU ii? W a V n Uev iDear Sir.X-My hens are fat but itie by one they stop eating, seem feupid, and blind, then die. Toll me pliat to do to prevent this [I Ninififting’ District THE JOURNAL’S REPLY. is in- water as and sore bathe with ^ as you can hold your hand in for an hour, and follow with a cool- solution. Half pound doses of s might be given until bowels e. ^ The 'air treatment is the pro- fiting foremilk fever. Bring this matter to the notice „ . _ ^ . . .. ... my society formed for the pre- ill. THE JOURNAL’S REPLY. Mon of cru< .y to viumb animals, ; .“It is probable that your fowls are a v the complaint before a magis- iffering from too high feeding and c or Police who should loyk after A. M. C. I i this account too much corn is in- rious. In such cases birds should j put on low diet and a brisk aper- jnfc given, say half a teaspoon fi.il of ;>som salts or 1 grain of calomel. I to calomel can be administered by itting it in a little ball of soaked ,ead. Or the cause may be due to Vne pressure on the brain, probably j e ngestlon. The best thing to be f ne for this is to hold the fowl's id under a running tap of water " a short time and then subject the to a spare diet and keep per- W* quite, m j | i * 1 j ; ■ ,vi rrtnrs gel weak. ease. a Healthy Diet in Poultry Yard ) In Combination With Bone Me Prevents Any Tendency ' Bowel Disorders Among Fowl i Ni pissing*. Out. ... E thk JOURNAUR kki lo- calises for fet" remain so in for a ttv n legs and will 8 time. What is the cause I cure this V ^ ^ eek at a .VJ how can There are many leg i Editor Ottawa Valley Journal: A Dear Sir, — Please let me kht .what will cure diarrhoea in liensv in S. Wvman. Que. " THE JOURNAL'S REPLY. & When this, disorder manifests $ .self, by a related state of the bo we the best thing to do is to give, for day or two, some rice, well boil and sprinkled with some; tine poV ered chalk. If this does not pt; r effectual give three times daily or six drops of camphorated spirit a small lump of barley meal confi ing the diet to boiled rice//? meal, and barley alone' wit ciU \ grass, if birds are con^ run. Bone meal may be g ~ - 5^ i DRAUGHTS FOR 7< THE fUt | Take a/ large leaf from the horse- a.dish plant, and cut the hand bres that run through the leaf; lace it on a hot shovel for a loment to soften it, fold it, and isten it. closely in. the hollow of le foot by a cloth bandage. Burdock leaves, cabbage leaves, ad mullen leaves, are used in the ime manner, to alleviate pain and romote perspiration. Draughts of onions, for infants, 'e made by roasting onions in hot ;hes, and, when they are quite soft, aeling off the outside, mashing tern, and applying them on a cloth ; usual. Garlics are also made for draughts 1 pounding them, placing them on hot tin plate for a moment to veat them, and binding them close- to the hollow of the foot by a oth bandage. white lg&* silver th^'proc^T >r°un mustard, and half a gallon of got Afluegar; let it simmer quietly ft /[two, hours and , add _ ope -quat U TTo'T^Soup Stock The material for the stock is usually at hand in the shape of a few bits of brown fat, the gristle and stringy pieces left from the carefully trimmed pieces of meat, and in the bones from which the meat has been taken. Bones and gristle of themselves do not add value to the soup stock, but the meat juice formerly cooked into these and which a process of slow cooking releases, is what is sought for. These give a flavor which may be height- ened and modified to suit the taste, by the addition of a few bits of raw meat that may be at hand (the trimmings from chpps, the flank ends of steak, etc.), and certain vegetables ancfherbs, either uncooked or sauted in hot fat. The proportions are : Water to/ 1 ' r e r the ingredients and a tablespoonful of coarse Gem-Chp‘*P * vegetables of several kinds to a quart of liquid.; seeds, a l ^ xt g ^ a piece of bay leaf, a red pepper pcd, horse- radis^ r ^ e w therr , uishroom p". rings are added at discretion. After s l jr i will remaii A' rs or m the liquid is drained off, and when >e a season ' ,0 ‘v^m fat, when it is ready for use. ;■ < g any da. ^ ^ — JANET MCKENZIE HlLL. No. 2, Beef Soup Stock Take a shank of beef and Gem*Chop (Cutter No. i) ; take out the marrow and with a piece of butter put into a kettle ; set over the fire and when hot add the meat and cook until brown ; then add the bones and sufficient hot water to cover it; boil four hours ; strain and set away to cool. — From The Kohinoor. Shank of beef Butter No. 3, Brown Soup Put on your soup bone early in the morning. Gem-Chop Two pounds of beef very fine, flavor with onion, salt and pepper, and make into small balls and fry; put them into the soup (after seasoning the soup to your taste), add one pint of browned flour. Have in the tureen six hard-boiled eggs, cut up ; four lemons, sliced ; pour the soup over these and serve. — From The Kohinoor. Soup bone 2 pounds beef 1 pint flour 6 eggs 4 lemons No. 4, Beef and Sago Soup Two pounds lean beef, Gem-Chopped (Cutter No. 4), two quarts of water, one-half cup sago, soaked soft in a little water, yolks of three eggs, salt to taste ; stew the beef till it falls to pieces, strain, salt the liquid and stir in the sago ; simmer gently one hour, stirring often ; add the beaten yolks, boil up once and serve.— From The Kohinoor. No. 5, Victoria Soup Gem-Chop the veal with the onion and carrot, put in kettle with one quart of water or enough to cover, and skim and let simmer for one hour ; when nearly done add the barley, pre- viously soaked in a little water. Boil gently one and a half hours after the barley has been put in, adding water now and then as it simmers down ; lastly, add one quart of milk, boil up once and serve. Other spices may be used. Thicken a little with two tablespoonfuls of flour, if liked. — Ladies’ $td Cook Book. No. 6, Clam Soup For family of six take two dozen clams, wash thoroughly with brush, put water enough on so as to cover the clams, let cook until shells open, then remove shells and clams ; add milk, salt, and pepper to the water in which the clams have cooked ; Gem-Chop the clams, restore them to the liquor, and let it all boil until tender; butter to taste. — Ladies’ Aid Cook Book. No. 7, Tomato Fish Chowder Gem-Chop fine two slices of pork and fry ; add a can of tomatoes and cook slowly for an hour ; then put in Gem-Chopped fish and potatoes in layers ; shake a little pepper arid flour with each layer ; when the potatoes are nearly done add a quart of milk and one dozen crackers, split ; take the crackers up separately ; if the pork does not relish, add a little salt ; this requires four pounds of fish and a quart bowl of potatoes. — From The Kohinoor. 2 slices pork ^ can tomatoes 4 pounds fish 1 quart potatoes 1 quart milk A dozen crackers 2 dozen clams Milk 1 pound knuckle of veal 1 onion 1 blade of mace % pound pearl barley 1 carrot 1 quart of milk 2 pounds lean beef % cup sago Yolks of 3 eggs No. 8, Clam Chowder 25 clams H pound salt pork 6 potatoes 4 small onions 2 carrots 1 pint-can tomatoes 2 quarts milk Cut the pork into thin slices and fry the grease out ; Gem-Chop the vegetables fine; take the scraps of pork out of the frying pan and pour the grease into a kettle that will hold at least one gallon ; pour the Gem-Chopped „ . . vegetables into the kettle and cover well with water, add the juice of the clams ; cook two and one-half hours, keeping the vegetables well covered with water all the time ; Gem-Chop the clams and pork scraps together and add them to the vegetables fifteen minutes before serving- the last thing add two quarts of milk and let it just come to the boiling point ; salt, pepper and summer savory to suit the taste. —Ladies' Aid Cook Book. No. 9, New England Clam Chowder One-fourth pound of fine clear fat pork, Gem-Chopped and fried; six potatoes, peel and cut into small pieces ; two onions, sliced ; put potatoes'and onions into a deep iron pot with the pork ; add a little hot water and the liquor from one quart of clams ; Gem-Chop the clams and add them to the pot ; cook until potatoes are done ; add pepper and salt to taste ; when cooked, just before removing from the fire, add one quart sweet milk and a few sprigs of parsley. — From The Kohinoor. No. io, Long* Island Clam Chowder Twenty-five clams, Gem-Chopped, two onions sliced, one quart of po- tatoes sliced very thin, eight crack- ers broken, two slices fat pork, Gem-Chopped. Fry the pork very crisp and add a piece of butter size of an egg, then add clams, onions, potatoes and crackers a few at a time, with a little salt and pepper, until they are all in ; cover with water and the clam juice and boil slowly until potatoes are well done, then add another quart of hot water and it is ready for use.— Ladies’ Aid Cook Book. 25 clams m 2 onions 1 quart potatoes 8 crackers 2 slices pork pound fat pork 6 potatoes 2 onions ail quart clams 1 quart milk No. ii, Scalloped Clams Twelve Gem - Chopped dams. Put in well-buttered dish alter- nate layers of clams, sliced raw potatoes and bread crumbs. Season each layer of clams with a little onion, salt, pepper and butter. Put layer of crumbs on top, pour-on liquor from clams, fill dish with milk and bake two hours. — Ladies’ Aid Cook Book. 12 clams Potatoes % Bread crumbs Onion No. 12, Clam Fritters Twelve clams, Gem-Chopped fine ; one pint milk, four eggs. • Add the liquor from the clams* ' to the milk; beat up the eggs and add, with salt and pepper, enough flour for a thin batter ; lastly, add the Gem-Chopped / clams ; fry in hot lard, trying a little first to see if fat and batter ' are right ; a tablespoonful makes a fritter of moderate size ; fry quickly and serve hot. — Ladies’ Aid Cook Book. * 12^clams 1 pint milk 4 eggs No. 13, Oyster Fritters Drain oysters thoroughly, Gem- Chop fine, season with pepper and salt ; make a batter of eggs, milk, and flour, stir the Gem-Chopped oysters into this and fry in hot lard. — Ladies’ Aid Cook Book. No. 14, Fish Croquettes Take cold fish of any kind, separate from the bone, Gem-Chop fine, add a little seasoning, an egg, a very little milk and a tea- spoonful of flour ; brush with egg, roll with bread crumbs and fry brown in hot lard. — From The Kohinoor. No. 15, Salmon Croquettes One pound of cooked salmon, one cup cream, two tablespoon- fuls butter, one tablespoonful flour, three eggs, pepper and salt. Gem-Chop salmon fine ; mix flour and butter together; let cream come to boil and' stir in one well-beaten egg and remove from the fire ; when cold make in croquettes ; dip in beaten egg, roll in Gem-Chopped crackers and fry. — From The Kohinoor. 1 pound cooked salmon 1 cup cream 2 tablespoonfuls butter 1 tablespoonful flour 3 eggs 1 pint cracker crumbs No. 16, Salmon Loaf One can salmon Gem-Chopped fine ; grease a baking dish, put in a thin layer of Gem-Chopped crackers* then a layer of the sal- mon, then a layer of the dress- ing and so on until you have cwo layers of each, with a dressing on top ; then take a cup of fine Gem-Chopped crackers and sprinkle over top. Salt to taste ; Bake one and one-half hours. Dressing. Melt two good tablespoonfuls butter, stir into it two and one- half tablespoonfuls of flour, then add one and one-half nintc of milk, boil until thick. — Ladies’ Aid Cook Book. 1 can salmon Cracker crumbs 2 t'ablespoonfuls butter 234 tablespoonfuls flour 134 pints milk No. 17, Salmon Puffs Remove the skin and bones from a pound of canned salmon ; Gem-Chop the fish fine and add to it a tablespoonful o| melted butter and half a cup of bread crumbs ; salt and pepper, also a tablespoonful of lemon juice and three well-beaten eggs ; mix well and put in cups ; set the cups at once in a pan of hot water, the water coming to within an inch or so of the top of the xups ; bake for half an hour in a hot oven ; turn out and cover witfpegg sauce. — From The Kohinoor. 1 pound canned salmon 1 tablespoonful butter 34 cup bread crumbs 1 tablespoonful lemon juice 3 eggs RB PLANTS, vatsr y y ° U1 ' plants CCRE*FOR COLDS. S^ff 5 'o f a 5S 1 *sap « 1 lobster 2 tablespoonfuls vinegar 1 tablespoonful butter No. 1 8, Deviled Lobster Extract the meat from a boiled lobster, Gem-Chop line, season high with ground mustard, salt and pepper, stir well until mixed, cover with inct u put it into a porcelain saucepan, cover with just enough water to keep it from burning let it boi up once, then stir in two tablespoonfuls of vinegar and a table- spoonful of butter ; let it boil up again and serve^ —Ladies’ Aid Cook Book. No. 19, Deviled Clams pound suet 1 pound beef 1 quart clams 2 onions 2 tablespoonfuls tomatoeg Gem-Chop fine half pound suet, one pound beef off the round,' one quart of clams, two onions. Fry out the suet, add the onions ; when nicely browned put in the i e rir , meat, then the clams, and two tablespoonfuls of canned tomatoes ; season to taste, salt, pepper and thyme; when thoroughly cooked fill clam shells with this mixture, over which sprinkle Gem-Chopped toast crumbs • return to the oven to brown.— From The Kohinoor. No. 20, Fish Balls 1 cup salt fish 2 cups potatoes 1 egg Take a cupful of salt fish Gem-Chopped fine, and two cup- fuls of potatoes peeled and cut fine, boil together; when the potatoes are done, mash, add gvLutooo die uuite, one egg, a small piece of butter, then make into balls. —From The Kohinoor. No. 21, Codfish Balls 1 pound codfish 12 potatoes Butter Milk Crackers Twelve potatoes, one pound of Gem-Chopped codfish ; freshen the fish over night, or boil it up and pour off the water until it is fresh enough ; mash the pota- , ... , ^es and fish together; add but- ter and milk until the proper consistency to .mold nicely with the hands into small balls ; roll in flour or Gem-Chopped crackers and fry m hot lard or butter until a nice brown. 1 — Ladies’ Aid Cook Book;. Help the help. Explain the working of Sargent’s Gem Food Chopper to the cook ; she will appreciate it. No. 22, Supreme of Halibut Remove skin and bone from about a pound of halibut, then Gem-Chop the fish twice. Use Cutter No. i. There should be one cup, or half a pound, of the Gem-Chopped fish. Add a tea- spoonful of salt and a dash of white pepper or paprika, .then, one at a time, beat in four eggs, beating the mixture smooth between each addition, then beat in gradually one pint of cream. Turn the mixture into buttered timbale-molds, individual size, or one large mold holding three pints, set on a fold of paper in a dish of hot water and cook in the oven until the centre is firm. It will take fifteen or twenty minutes to cook in the small molds, an hour or more in the large mold. Serve with any fish sauce. — Janet McKenzie Hill. 1 pound halibut 4 eggs 1 pint cream 1 teaspoonful salt No. 23, Halibut Cutlets Gem-Chop one solid pound of raw halibut, using Cutter No. 1 or 2. Cream half a cup of but- ter and to it add, gradually, the Gem-Chopped fish ; season with a teaspoonful of salt and a half a teaspoonful of white pepper; set on ice, or in a cold place, to become firm, then form into cutlets, egg-and-bread crumb and fry in deep fat about four minutes. As the fish is uncooked the fat should be less hot than to fry croquettes and other cooked preparations. Serve with a rich tomato sauce. — Janet McKenzie Hill. 1 solid pound raw halibut 14 cup butter 1 teaspoonful salt 14 teaspoonful white pepper No. 24, Roast Turkey Gem-Chop two pounds of fresh pork, the liver of the. turkey and one-fourth of a pound of crackers or stale bread (use Cutter JNo. 1) ; season with pepper and salt and a teaspoonful of poultry seasoning ; mix thoroughly and press into the crop of a cleaned and washed turkey; truss the turkey into a neat and compact shape and cover the breast with a strip of salt pork. Bake a ten- pound turkey from three to four hours, basting with the dripping in the pan, to which a little boiling water has been added. ** — Janet McKenzie Hill. No. 25, Roast T urkey, Country Style After a fine, plump turkey has been nicely dressed wipe it dry both inside and outside; make a dressing of Gem-Chopped bread crumbs (use stale bread) and mashed potato, about one-third potato and two-thirds bread crumbs ; season with salt pepper sage and summer savory to taste ; fill the turkey with this and sew up the openings ; pour one pint of hot water' in the dripping pan, and be careful to add more water as it cooks away, or the gravy will be spoiled ; roast in a hot, steady oven until the turkey is done ; when done it should be a beautiful, crisp, golden brown • unless the covered roasting pan is used frequent basting is neces- sary; when done, if the gravy in the pan is not thick enough, add a little flour, some seasoning, if necessary, and the giblets, which should be boiled and Gem-Chopped. — Ladies’ Aid Cook Book. . No. 26, Roast Turkey, Oyster Dressing Select a young turkey, twelve to fifteen pounds, draw it nicely and rinse it out with several waters; make a dressing of one quart of Gem-Chopped bread crumbs (use stale bread), one egg, two tablespoonfuls butter, one teaspoonful sage, one pint of oysters, Gem-Chopped fine, and mix all together • stuff body and breast with the dressing, sew up, tie the legs and wings to body rub it over with butter, salt and pepper, put in dripping pan, pour on a cup of boiling water, set in oven, baste often ; when done serve with cranberry sauce. — Ladies’ Aid Cook Book. I All these — meats, vegetables, fruits, crackers— and more, - can be chopped with Sargent’s Gem Food Chopper. You need i it for making many attractive and delicious dishes that will be •f appreciated by the whole family. No. 27, Mock Duck Prepare dressing as for turkey, and after pounding a round steak spread dressing over it ; sprinkle with salt, pepper, and a little butter, lap over the ends, roll steak tightly and tie closely ■ spread butter over steak after tying ; lay steak on a rack in bake pan baking as a turkey or duck, basting often ; a half hour in brisk oven will bake ; pour gravy over it and serve hot. — Ladies’ Aid Cook Book. No. 28, Creamed Chicken Gem-Chop chicken (Cutter No. 4 ) ; cook five minutes in boil- ing water, then plunge in cold water; put in saucepan one ounce of butter, one teaspoon- . ful of salt, a little pepper ; let cook ten minutes, then add a half pint of boiling water • cook until tender ; take out on hot platter, skim the fat from a half pint ot the broth; mix a half pint of cream with the well-beaten volks of three eggs and add this to the broth ; cook ten minutes, but do not boil ; pour over the chicken ; garnish with toast. —From The Kohinoor. No. 29, Hamburg Steak With Broiled Tomatoes and Macaroni Gem-Chop a pound and a 'half -of round steak (top of the round preferred). Saute half a green pepper, Gem-Chopped fine, in a tablespoonful of butter ; add this to the meat with a tea- spoonful and a half of salt and . a few drops of onion juice. Press into a compact oval shape about an inch and a 'half thick keeping the edges and centre of equal thickness. Brush a broiler generously with bacon fat or dripping, and put in the meat care- fully. Cook each side one minute, holding close to a brisk fire then five or six minutes at a little distance, turning each ten seconds. Turn from the broiler on to a hot platter and spread with two tablespoonfuls of butter, creamed with a little fine Gem-Chopped parsley. Surround with macaroni in cream sauce and broiled tomatoes (Recipes Nos. 108 and 112). —Janet McKenzie Hill 1^ pounds round steak }i green pepper 1 tablespoonful butter 1J4 teaspoonfuls salt Few drops onion juice 2 tablespoonfuls butter Parsley 1 chicken 1 ounce butter 1 teaspoonful salt % pint cream Yolks of 3 eggs No. 30, Beef-and-Rice Croquettes Mix one cup (half a pound) of raw beef from the top of the round, Gem-Chopped (Cutter No. 1 or 2), with one-third a cup of washed rice ; add half a tea- spoonful of pepper and a dash of cayenne. Cook a cabbage in boiling salted water two or three minutes, so that the leaves may be pliable and removed from the head in perfect condition. Remove the leaves, one by one, and in each wrap a rounding teaspoonful of the beef and rice. Lay the croquettes in a baking-dish, pour over them a tomato sauce, cover the dish, and bake one hour in a moderate oven. Serve arranged on a dish with the tomato sauce poured around them. If the sauce becomes too thick in cooking, dilute with stock or water. — Janet McKenzie Hill. No. 31, Beefsteak Loaf Take two pounds round steak Gem-Chopped fine, one egg, one teacup of bread crumbs, one- half teacup of sweet milk, a little pepper, two teaspoonfuls salt, knead into a loaf and bake two hours ; put a little pork around the loaf after it is in baking-dish. — Ladies’ Aid Cook Book. No. 32, Beef Loaf After seasoning with pepper and salt, form finely Gem-Chopped beef into a loaf and cover the top with slices of salt pork ; bakp in a good oven ; about half an hour before done remove the pork from the top of loaf to allow meat to brown ; served with a thick- ened gravy. — From The Kohinoor. Beef Loaf One and one-half pounds of Gem-Chopped beef, one-half cup of butter, two cups Gem-Chopped crackers, one cup boiling water, pepper and salt to taste ; bake in a moderate oven one and one-half hours ; baste frequently. — Ladies’ Aid Cook Book. No. 33, 1 J 4 pounds beef 14 cup butter 2 cups cracker crumbs 2 pounds round steak 1 egg 1 cup bread crumbs 14 cup milk 2 teaspoonfuls salt Pork 1 cup raw beef, Gem-Chopped 14 cup rice 14 teaspoonful pepper Dash of cayenne 1 cabbage No. 34, Cannelon of Beef Gem-Chop two pounds of steak from the top of the round (use Cutter No. i) ; add a grating of nutmeg, a tablespoonful of Wor- cestershire sauce, a tea- , . spoonful or more of salt, a few grains of pepper, a beaten egg; add also half a cup of bread crust removed, softened in cold water and wrung dry in a cloth ; mix all thoroughly and shape into a roll. Bake about half an hour, basting often with salt pork or bacon fat, melted in hot water.— J anet McKenzie Hill, 2 pounds round steak Nutmeg 1 tablespoonful Worcestershire sauce 1 teSspoonful salt 1 egg Yb cup bread No. 35 > Cannelon of Beef Mix together one pound of un- cooked beef, Gem-Chopped fine, yolk of one egg, one tablespoon- ful of butter, one of bread crumbs, one teaspoonful of lemon juice, one of salt, and a small amount of black pepper ; then form into a roll, wrap in greased paper ; put in a bakino-- pan and bake in a quick oven thirty minutes, basting twice with melted butter ; when done remove the paper, place the roll in the centre of a hot dish, and turn over it brown sauce (Recipe No. 123 ).— Ladies’ Aid Cook Book. 1 pound beef Yolk of 1 egg 1 tablespoonful butter 1 tablespoonful bread crumbs 1 teaspoonful lemon juice 1 teaspoonful salt No. 36, Spiced Beef Two pounds raw round steak, Gem-Chopped fine ; four eggs, eight butter crackers, pulverized with the Gem, one teaspoon- ful salt, half teaspoonful pepper, quarter of a nutmeg; mix and ** form in long roll ; bake with bits of butter on top ; to be sliced when cold. — From The Kohinoor. 2 pounds beef 4 eggs 8 butter crackers 1 teaspoonful salt % teaspoonful pepper y\ nutmeg Yes, give me one, it is just four steel cutters for chopping^ nut butter. Chops everythin; ftoast Beef Delicious Use three or m* four pounds of Nancy Carey chuck roast of beef. Wash i thoroughly and place in an ordi inary half gallon stone crock Add salt and pepper and a smal onion and, closely covered, plac in a slow oven for three hours After baking for two hours, pota toes may be put in the crock t roast with the meat. This me* will be very tender, finel flavored and not dry. A cupf 1 of boiling water must be add< to the crock wheq. it is fir placed in the oven. No. 37, Pressed Beef Boil until tender a beef shank, Gem-Chop fine, and season highly with salt, pepper, or any other seasoning you prefer- boil down liquor and pour over meat ; press in mold and when cold cut in slices.— -L adies’ Aid Cook Book. No. 38, Toad in a Hole 1 pound round steak 1 pint milk 1 cup flour 1 egg One pound round steak, one pint sweet milk, one cup flour, one salt and pepper; Gem-Chop steak ; beat egg very light, then a< 3d milk and pour on the flour . f gradually, beating smooth ; but- ter a two-quart dish, put the meat in dish and season well and over it pour the batter; bake an hour in a moderate oven ; serve hot.— L adies’ Aid Cook Book. No. 39, Meat Pie Gem-Chop pieces of beef, veal, or Iamb, or all three, and make a layer in the bottom of baking dish with thin slices of toma- toes, a very little onion ; season nicely ; add bits of butter and Gem-Chopped crackers ; repeat this until dish is nearly full then pour a cup of water into it and cover with a crust made of one pint of flour, into which you have sifted four teaspoonfuls of bak- mg powder, butter size of egg, and sufficient water. Ladies' Aid Cook Book. No. 40, Chopped Veal Cutlets Gem-Chop enough raw veal, using Cutter No 1 , to make one pint. It will take one pound of solid meat. Gem-Chop with the meat one-third a cup of blanched , almonds. To the meat and al- monds add a scant teaspoonful of salt, a little pepper, onion juice, and chopped parsley, if at hand ; mix the ingredients thoroughly then form into cutlet shapes, egg-and-bread crumb and fry in deep fat seven or eight minutes. Drain on soft paper and serve vyith tomato sauce (Recipe No. 116). — Janet McKenzie Hill. 1 pound veal % teacup blanched almonds 1 scant teaspoonful salt Pepper, onion juice and parsley No. 41, Chartreuse of Veal Gem-Chop two pounds of uncooked veal and about three ounces of fat salt pork, or cooked ham, using Cutter No. 1. Add half a tablespoonful o f salt, half a teaspoonful of pepper, one-third a cup of tomato puree, two well- beaten eggs, two table- spoonfuls of melted but- ter, and half a cup of Gem-Chopped bread crumbs (Cutter No. 1); mix thoroughly and use to line a well-buttered melon-mold. In the centre of the mold put a cup of cooked chicken, Gem-Chopped fine with Cutter No. 1, and mixed with a sauce made of two tablespoon- fuls, each, of butter and flour, one-fourth a teaspoonful of salt, a dash of pepper, and three-fourths a cup of stock, milk, or tomato puree ; cover with more of the uncooked mixture and steam between two and three hours. Serve hot, surrounded with buttered string beans.— Janet McKenzie Hill. 2 pounds uncooked veal # 3 ounces fat salt pork or cooked ham % cup tomato puree 2 eggs 1 cup cooked chicken 14 tablespoonful salt 14 teaspoonful pepper 2 tablespoonfuls butter 14 cup bread crumbs 2 tablespoonfuls butter 2 tablespoonfuls flour 14 teaspoonful salt % cup stock, milk, or tomato puree No. 42, Stuffed Flank of Veal In cutting the flank, in- clude part of the breast, to make when boned a rectangular piece of meat, freed of all gristle and bones. Have ready, Gem-Chopped with Cut- ter No. 1, about a pound and a half of fresh pork, largely lean ; mix with this a cup and a half of Gem-Chopped stale bread and two beaten eggs ; salt and pepper to taste ; also, for flavoring, mushroom or tomato catsup, spiced sweet herbs or grated onion. When thoroughly mixed, spread this upon the veal, then roll closely and tie in a cloth ; let the string pass around the roll several times and tie the ends securely. Put in a kettle of water, on the top of the bones, add a few vegetables and let boil ten or fifteen minutes ; then simmer until the meat is tender. Cool in the broth. Serve cold. — Janet McKenzie Hill. Flank of veal 1J4 pounds lean fresh pork 1J4 cups bread 2 eggs Mushroom or tomato catsup Spiced sweet herbs or grated onion Veal Loaf Three and a half pounds veal Gem-Chopped very fine, seven crackers, pulverized with the Gem, two eggs, two slices corn- ed pork (very fat), form into a loaf and put the yolk of one egg, powdered crackers, and a little salt and pepper on top of it ; bake until done, basting frequently. — From The Kohinoor. No. 44, Veal Loaf Two pounds of veal, Gem-Chopped fine ; two cups bread crumbs, two eggs, one even tablespoon- ful of salt and pepper mixed ; sage to taste ; a little butter ; bake about one hour ; slice quite thin ; the secret of having it slice off thin without breaking is pressing it down firmly in the dish before baking. — Ladies’ Aid Cook Book. Veal Loaf Two pounds Gem-Chopped veal, one-fourth pound salt pork, four boiled eggs ; slice eggs over bottom of greased pan, then a layer of meat, and alternate lay- ers of egg and meat, properly seasoned, until it is all used ; shave butter over top, nearly cover with water ; tie double paper over, bake one hour ; remove paper, put plate with weight on and bake one hour more ; if to be eaten cold, leave weight on until cold. — Ladies’ Aid Cook Book. No. 46, Veal Sausage Gem-Chop one pound of veal and one-fourth a pound of kid- ney suet, using Cutter No. 1 ; add two beaten eggs, one-fourth a cup of Gem-Chopped crackers (use Cutter No. 2), two table- spoonfuls of thick cream, then salt, pepper and nutmeg to taste ; roll with the hand into firm sausage shapes, then roll in Gem-Chopped crackers. Mfelt two or three tablespoonfuls of butter in an agate pan, lay in the sausage, sprinkle with melted butter and Gem-Chopped crackers and bake about an hour. Serve on a bed of spinach k la cr£me (Recipe No. 1 10). Garnish with bread croutons. — Janet McKenzie Hill. 1 pound veal 34 pound kidney suet 2 eggs 34 cup cracker crumbs 2 tablespoonfuls thick cream No. 45, 2 pounds veal 34 pound salt pork 4 eggs Butter 2 pounds veal 2 cups bread crumbs 2 eggs 1 tablespoonful salt and pepper Sage Butter No. 43, 334 pounds veal 7 crackers 2 eggs 2 slices fat pork Yolk of 1 egg The old way of chopping is hard work, the new way — Gem- Chopping— is easy. You can use the Gem for everything. Sausages Gem-Chop equal weights of lean and fat pork (Cutter No. i). Season to taste with salt and pepper and powdered sage. A teaspoonful of salt, half a teaspoonful of pepper, and one for each pound of meat would be a fair proportion for many. Mix the ingredients thoroughly, and with the sausage-stuffer attachment force the mixture into the prepared skins; twist the skins at equal distances to make divi- sions in the sausage. If the skins be not at hand, press the meat into cotton bags made for the purpose. Sausages are good when cooked in baked beans in the place of salt pork. —Janet McKenzie Hill. No. 48, Sausages with Apple Sauce Prick the skin of the sausage many times, then let simmer in a frying-pan fifteen minutes, drain and brown in the oven. Make a syrup of one cup, each, of sugar and water, and in it cook pared apples, sliced, a few at a time, to preserve the shape. Serve the sausage on the apples. — Janet McKenzie Hill. k. r \ . No. 47, Lean pork^^ Fat pork Salt Pepper Powdered sage and a half teaspoonfuls of sage No. 49, Rechauffe of W^ild or Domestic Duck Heat half a cup of gravy, left from the roast cluck, two tablespoonfuls of to- mato catsup, and one- fourth a cup of grape or currant jelly ; cream two tablespoonfuls of butter with a level teaspoonful of corn-starch ; add one- fourth a teaspoonful of salt and a dash of pepper and stir into the hot liquid ; let boil once, then simmer gently five minutes • add six or eight olives, stoned and cut in slices, and a cup of Gem-Chopped meat from the bones of the duck (use Cutter No. 4) ; let heat without cooking five or six minutes, then serve. — Janet McKenzie Hill. 1 cup duck meat, Gem-Chopped % cup gravy left from roast duck Z tablespoonfuls tomato catsup <4 cup of grape or currant jelly 2 tablespoonfuls butter 1 level teaspoonful corn-starch 34 teaspoonful salt Dash of pepper 6 or 8 olives No. 50, Chartreuse of Chicken or Veal Gem-Chop enough cooked chicken or veal to fill a cup •twice; add half a* cup of lean ham Gem-Chopped, and half a cup of Gem-Chopped bread taken from the centre of a stale loaf, a tablespoonful of Gem-Chopped parsley, ... e ^ r juice of half a lemon, two tablespoonfuls of capers, and a cucumber pickle, Gem-Chopped fine, salt and paprika to taste, two eggs beaten until well mixed, and about a cup of well-seasoned and flavored soup stock When well mixed, press the mixture into a well-buttered melon mold leaving an open space at the top, as the mixture will rise in cook- ing. I oach, resting on a heavy fold of paper, in a pan of water in the oven ; or steam in a kettle. Cook nearly one hour, then turn from the mold and surround with hot string beans or peas cooked and dressed with salt, pepper and butter. To serve cold cut in thin slices. — Janet McKenzie Hill. 2 cups chopped cooked chicken or veal 34 cup lean ham 34 cup bread crumbs 1 tablespoonful chopped parsley Juice of one-half lemon 2 tablespoonfuls capers 1 cucumber pickle 2 eggs 1 cup soup stock Salt and paprika It doesn’t cost much and I am going to have a Sargent’s \ Gem Food Chopper. It is so useful that I won’t do without \ it any longer. 1 No. 51, Salpicon of Chicken in Rice Croustades 1 cup rice H cup tomato puree 3 cups chicken broth V* teaspoonful salt 3 tablespoonfuls butter Cooked chicken Let a cup of rice boil in a quart of cold water five minutes ; drain on a sieve, and rinse thoroughly with cold water. Return to the saucepan with half a cup of tomato puree, three cups of ... , ,, ch 'cken broth, half a teaspoonful of salt, and three tablespoonfuls of butter. When the mixture nn,u h ,1 S thC b ° l lng ' P , 0lnt ’ set over hot water . cover, and let cook until the rice is tender and the liquid mostly absorbed. Then pack into well-buttered dariole molds, and set aside to cool iTJn the m ° n S ’ r0l ‘ in fl , OUr ’ ,hen in cgg and bread crumbs ; with a knife or small cutter make an incision about a quarter of an inch deep in each croustade, leaving a rim about one-fourth of an inch wide, try to a golden brown in deep fat, then remove the tops scoop out the centres, and fill with cooked chicken, Gem-Chopped in small pieces (use Cutter No.* or 4) and reheated in a sauce made of equal parts of creaiMnd chicken broth thickened with flour cooked in butter. Cofer the top of the croustades with the whites of two eggs beaten until stiff, and set into the oven to brown lightly. —Janet McKenzie Hill. No. 52, Creamed Chicken, Potatoes and Peppers (A Favorite Chafing-Dish Recipe) Gem-Chop half a green pepper, using Cutter No. 3. Saute in three tablespoonfuls of butter five or six minutes, and add three tablespoonfufs of flour and half a teaspoonful of salt ; when frothy add gradually a cup of , . chicken stock and half a cup of cream, and stir until smooth and at the boiling point ; then set over hot water, and heat in the sauce one cup of chicken and half a cup of cold cooked potatoes, both cut in small pieces. Gem-Chop (Cutter No. 4) the chicken, but cut the potatoes with a knife. — Janet McKenzie Hill. H a green pepper 3 tablespoonfuls butter 3 tablespoonfuls flour H teaspoonful salt 1 cup chicken stock H cup cream 1 cup chicken, Gem-Chopped H cup cold cooked potatoes No. 53, Chicken or Turkey Souffle Melt one tablespoon- ful of butter, and add one tablespoonful of flour, one-fourth a tea- spoonful of salt and a dash of pepper; cook till frothy, then add one cup of milk grad- ually ; when the sauce boils add one-fourth a cup of Gem-Chopped stale bread and cook two minutes ; then add one cup of cold chicken or turkey, Gem-Chopped (Cutter No. 2), a teaspoonful of parsley, chopped very fine, a few drops of onion juice and the yolks of two eggs, well beaten ; then fold in the whites of two eggs beaten until dry. Bake in a buttered dish set in a pan of hot water, until well puffed up and slightly browned, about twenty minutes. Serve at once with tomato sauce (Recipe No. 116) or Bechamel sauce (Recipe No. 1 19). — Janet McKenzie Hill. No. 54, Hashed Chicken on Toast, wPoached Eggs 1 Remove the bits of meat from a cold roast or boiled fowl and Gem-Chop them (Cutter No. 2). Reheat one cup of meat in a cup of sauce ; use chicken liquor or tomato puree in making the sauce. Flavor the sauce with a little celery salt. Spread the mixture on rounds of toasted bread, and dispose a carefully poached egg above the chicken on each slice. Garnish the dish with celery plumes. Serve very hot. — Janet McKenzie Hill. No. 55, Pressed Chicken Clean two to four pounds of chicken, cover with boiling water, simmer gently until ten- der ; remove chicken and add to the liquor in which they were boiled one onion, six cloves, one-half teaspoonful of celery seed, and reduce the liquor to three pints ; add one box of gelatine that has been soaked in one-half cup of cold water for fifteen minutes, add juice of one lemon and strain ; boil five minutes, stand aside until slightly cool and strain ; season with salt and pepper ; Gem-Chop the chicken ; arrange over the bottom of a mold thin slices of hard-boiled eggs, then a layer of chicken, a sprinkling of parsley, another of egg, and so continue until the mold is full ; pour over all just enough jelly mixture to cover chicken, and stand in refrigerator over night. — Ladies’ Aid Cook Book. 2 to 4 pounds chicken 1 onion 6 cloves 14 teaspoonful celery seed L box gelatine 1 lemon Hard-boiled eggs Parsley 1 tablespoonful butter 1 tablespoonful flour 14 teaspoonful salt Dash of pepper 1 cup milk 1 A cup bread crumbs 1 cup cold chicken or turkey, Gem-Chopped 1 teaspoonful parsley Onion juice 2 eggs No. 56, Jellied Chicken Line a pint bowl with slices of hard-boiled eggs; fill with Gem-Chopped chicken that has been seasoned with salt, white pepper, celery salt and melted water, in which one tablespoonful of gelkth^haTbeen dissolved- set on ice. Ladies Aid Cook Book. Eggs Chicken Celery salt Butter Gelatine No. 57, Walled Turkey P nh! ne * gr ? ased baking dish with col(1 mashed potato, moist- ened wuh beaten egg and a little milk; fill i„ vviih cold Gem-Chopped turkey, sprinkle with bits of dressing, pour over it a cup of the gravy, and bake for half an hour. —Ladies’ Aid Cook Book. ’ No. 58, Scalloped Chicken 1 chicken Bread crumbs Butter Boil a chicken till tender, bone and Gem-Chop; put into a bake- dish a layer of chicken, a layer of bread crumbs, butter, salt alternate layers pouring over a.f "t^Tkek Jravy^ bake t/n a light brown.— Ladies' Aid Cook Book. No. 59, Scalloped Chicken 2 chickens Butter Ham Cracker crumbs 1 pint cream Milk Boil two chickens until very tender, remove the bones and Gem-,Chop ; place in a pan a layer of the chicken, over this sprinkle pepper and salt, bits of butter and finely Gem-Chopped ham, and cover with .no, her taye, chicken, and M; te" 3S pour one pint sweet cream and add milk until dish is full • bake until a delicate brown. — Ladies’ Aid Cook Book. Yes, this hash was made with Sargent’s Gem Food Chopper. I used it yesterday in making the croquettes ; in fact, I find it useful every day, and nearly every meal. No. 60, Chicken Croquettes Eight pounds chicken Gem-Chopped fine, one pint milk heated in a double boiler with a piece of butter the size of a large egg ; add three tablespoon- fuls °f flour; when thick mix with the Gem-Chopped meat, pepper and salt to taste and two pinches of cayenne pepper ; mix well with the beaten eggs ; roll out and dip first in beaten egg, then in Gem-Chopped crackers, and then fry • this will make nineteen croquettes.— From The Kohinoor. No. 61, Chicken or Turkey Croquettes Scald cup of rich milk in double boiler, add one tablespoonful of butter and two of flour, rubbed smoothly together, and stir until thick ; season to . . taste and add beaten yolks of two eggs ; add pint cold Gem-Chopped Chicken or turkey and set away until cold ; flour the hands and mold, dipping each cro- quette in slightly beaten egg, then in bread crumbs, and fry in smoking hot lard.— Ladies’ Aid Cook Book, No. 62, Chopped Chicken Sandwiches Gem-Chop bits of cold cooked chicken, using Cutter No. 1 ; Gem-Chop at the same time as the chicken a few celery leaves; mix and season to taste with salt and paprika, then spread upon fanciful-shaped bits of bread ; spread on one side with butter or mayonnaise dressing; press two pieces corresponding in shape together. Garnish the serving-dish with olives and celery leaves. —Janet McKenzie Hill. 1 cup rich milk 1 tablespoonful butter 2 tablespoonfuls flour Yolks of 2 eggs 1 pint Gem-Chopped chicken or turkey Bread crumbs 8 pounds chicken 1 pint milk 3 tablespoonfuls flour — No. 63, Hot Chicken Sandwiches Saut6 rounds of bread cut as for sandwiches, first on one side, then on the other, in melted butter ; or spread the bread with butter and brown in the oven. Have ready half a cup, each, of Gem-Chopped chicken and ham (use Cutter No. 1) heated in half a cup of white sauce (Recipe No. 123), to which a teaspoonful of curry powder was added with the flour. Season to taste with paprika and salt and put a spoonful between each two pieces of bread. Serve very hot. — Janet McKenzie Hill. No. 64, “Stuff” Two cups Gem-Chopped meat ; preferably chicken or veal ; one cup milk, one-fourth cup butter, two eggs, two tablespoonfuls flour; cook the milk, but- ter and flour, then add the Gem-Chopped meat, salt and pepper and let cook on back of stove ; when nearly done add the eggs. Ladies’ Aid Cook Book. 2 cups Gem-Chopped chicken or veal 1 cup milk *4 cup butter 2 eggs 2 tablespoonfuls flour No. 65, Veal Ragout Gem-Chop remnants of cold veal (Cutter No. 4) 1 rub a table- spoonful of butter into one of browned flour ; mix this with a cupful of stock and stir until boiling hot in a saucepan ; Gem-Chop about a cupful of mushrooms ; add these and two tablespoonfuls of tomato catsup to the stock ; salt and pepper to taste ; put m the veal and stew gently ten minutes. — From The KOHINOOR. No. 66, Veal Croquettes Stew veal until very tender, then Gem-Chop fine, add one cup Gem-Chopped raw oysters, three eggs well beaten and sea- son with butter, pepper and salt, and add to this enough Gem-Chopped crackers or bread crumbs until just stiff enough to drop from a spoon ; fry on a hot griddle or frying pan. — Ladies’ Aid Cook Book. Veal 1 cup oysters 3 eggs •Butter Crackers or bread crumbs No 67, Mutton Rdchauffd. Venison Style Cream one-fourth a cup of butter ; add one-fourth a teaspoonful of mustard and the sifted yolks of two hard-boiled eggs and stir into half a cup of platter gravy, or juice from the roast, and one-fourth a cup of hot water ; add a table- spoonful of Worcestershire sauce, two level tablespoonfuls of currant jelly, and a cup of Gem-Chopped cold mutton (Cutter No 4) Season to taste with salt and paprika, and serve as soon as the meat is heated through. Serve with hot Boston brown bread. — Janet McKenzie Hill. 1 cup cold mutton, Gem-Chopped 14 cup butter U teaspoonful mustard Yolks of 2 hard-boiled eggs U cup gravy or juice from the roast 1 tablespoonful Worcestershire sauce 2 level tablespoonfuls currant jelly 4 No. 68, Lamb Croquettes % cup flour H cup butter ? r half sou P st °ck and half milk aDlespoonful can ers nr thp nn'p a rtf i i t a hTp«r,Aoof , soup stock and half milk 1 ^g Iespoonful ca Pers or the juice of half a lemon 1 pint cold cooked lamb, Gem-Chopped Cook one-third a cup of sifted flour in one - fourth a cup of butter until frothy ; then add gradually one cup °r hatf soup stock and half milk; season with sab and pepper’ a httle onion juice, a tablespoonful of Gem-Chopped capers o^ ® J f °/ r ha a J emon ; ackl one e SS> slightly beaten, and then one pint of Gem-Chopped cold cooked lamb (Cutter No. i or •>) ' n r0U f, h y mixed s P read on a P late and set aside to be- come cold. Shape as desired (cork shapes and flat cakes are easily formed), egg-and-bread crumb and fry one minute in smok- ing hot fat. Serve with buttered peas, or string beans, or with macaroni in tomato sauce.— Janet McKenzie Hill. No. 69, Curry of Lamb with Rice Border Slice of onion Ml an apple *4 cup butter % cup flour Mi teaspoonful salt Curry powder 1 pint stock 1 cup Gem-Chopped vegetables 1 tablespoonful lemon juice, cur- rant jelly, or vinegar I pint cold lamb, Gem-Chopped Cook a slice of onion and half an apple, both Gem-Chopped fine, in one - fourth a cup of butter without browning; add one-fourth a cup of flour, half a teaspoonful of salt and from a teaspoonful to a tablespoon- ful of curry powder, according to taste, and cook until frothy , f u , . then add a pint of stock, made om the bones and trimmings of a roast leg of lamb and a cup °f Gem-Chopped vegetables (use Cutter No^ or 4) Stir until boding, then add a tablespoonful of lemon juice currant iellv ^rChopoed ifs n° Ver " Pim ° f COlC ‘ r0ast ° rboiIed £b Lrem Chopped in small pieces fuse Cutter No t i S h t°o Wate Y l0S ^ - ered/half St'ur °o'r tgen ‘ When" t ser ^ e turn hot cooked rice onto a serving dish to form a ° rd ? r ’ and P° ur the curried meat into the centred the border th a k i ° f rbu barb or a few gooseberries may take the place of the apple.— Janet McKenzie Hill. P * „ Canning Beans. Seven quarts string beans, measure after stringing and breaking, 2 cups pure cider vine- gar, one cup sugar. Blanch beans. This is sometimes done by putting them in flour sack and pouring boiling water over to cover. Let stand in boiling water five minutes, then lift from hot wa- ter directly into cold water and let stand five minutes. Remove from sack into large kettle, add sugar, vinegar and boiling water to cover and cook for one hour. Seal in ster- ilized jars, using new rubbers. Scalloped Potato Balls. One quart potato balls, 2 cups thin cream sauce, %. cup but- tered bread crumbs. Place potatoes in casserole and cover with cream sauce which has been well seasoned with salt and pepper. Cover and bake slowly for about 30 minutes, then remove cover and sprinkle mixture with buttered crumbs. Continue to bake until po- tatoes are tender and crumbs are brown. milk m p re cups crabmeat, M cup chapped cooked celery, *4 cup chopped pimientos, 2 eggs, beateri, l A tea- spoon salt, % teaspoon paprika. r Spanish Steak Two pounds round steak, 4 ta- blespoons fat, 4 tablespoons chop- ped onions, 4 tablespoons chop- ped green peppers, 4 tablespoons chopped celery, 1 teaspoon salt, 4 tablespoons flour, 14 teaspoon paprika, 2 cups tomatoes. Have steak cut about 2-3 inch thick. Pound well on • both sides. Heat in frying pan. Add and quickly brown steak. Add onions, peppers and celery. Cook 3 minutes. Sprinkle with flour and mix well. Add rest of ingredients. Cover and cook very slowly for 114 hours. Turn, meat several times during cooking to allow even browning. Tomato Jelly Salad. Two tablespoons granulated gelatin, 4 tablespoons cold water, 2 cups tomato soup, boiling, 1 cup boiling water, % teaspoon salt, 14 teaspoon paprika, 16 cup finely chopped celery, % cup chopped pimento stuffed olives, 2 table- spoons chopped sweet pickles. Soak gelatin in cold water 5 min- utes. Add boiling soup and water and stir until gelatin has dissolved. Cool. Add rest of ingredients ana pour into shallow mold which has been rinsed out with cold water. Set in cold place to stiffen. Unmold on lettuce and surround with cheese salad dressing. . H Melt butter and add flour. When blended, add milk and cook clowly 1 . r L: ■t li ri \V"i ;• 1 1 i i ! : ; : i ‘ i i 1 i S 1 ... i . ! 1 .44 1 * i i I ! i ! 1 i ! J . 1 1-4-4- 1 1 1 ..... i i 1 1 ! ! 't i i ! i I l 1 .. i 1 i j.....:, T f" 1 1 ‘I i i 1 ! ! i F ■- ! ! 1 i 1 i 1 i 1 H i LI ! \ ■ [ 1 i n i i i 1.1 j i 1 J 1 ! i r i. [ i • ! . i i i ! i j : i i i n . i ! i I i i : r nr 1 I ! i i i i 1 ■ 1 i I 1 I . — 1 i 1 i ! 1 i 1 ! j h. i p i i I i i j ! 1 i r: i r ps i I \ s i i : ? • : ; i ill: i No. 70, Remnants of Ham with Asparagus Take equal quantities of cooked asparagus, cut into bits, and cold cooked ham, Gem-Chopped into small pieces (use Cutter £ 0, 4) ' , Cut th f e asparagus into pieces by hand before cooking. Tor each cup of material make a sauce of two tablespoonfuls, each of butter and flour, a cup of the liquid in which the aspara- gus was cooked, and a teaspoonful of lemon juice, with salt and nutmeg to taste. Add two beaten eggs, also the ham and as- paragus. Turn into individual casseroles, or cups, buttered • cover the tops with buttered cracker crumbs, and bake in oven o a golden brown. Serve in the casseroles as a luncheon dish or as an entree.— Janet McKenzie Hill. No. 71, Souffle of Ham, Macaroni and Cheese Cook three-fourths of a cup of macaroni broken into inch lengths in rap- idly boiling salted water until tender; drain and rinse in plenty of cold water. Butter a baking-dish and put the macaroni into it alter- nately with cold boiled ham, fine Gem-Chopped, using in all about one cup of ham, and sprinkle each layer with grated Par- mesan cheese and bits of butter. Beat two eggs, mix with a geneious cup of milk, and pour over the macaroni and ham. Let make in a slow oven until a custard is formed. —Janet McKenzie Hill. No. 72, Ham Balls with Cabbage Salad Let a cup of Gem-Chopped bread cook in a pint of milk with a slice of onion and a teaspoonful of fine chopped parsley until the mixture is thick and smooth ; add a dash of paprika,, a . . , „ teaspoonful of mixed mus- tard, the yolks of two eggs, and two cups of cold boiled ham Gem-Chopped with Cutter No. 1. Mix thoroughly and set aside to cool. Shape into balls, then egg-and-bread crumb, and fry in deep fat ; drain in soft paper at the mouth of the oven. Serve Oil a folded napkin; surround with sliced cabbage and green peppers mixed with a boiled dressing. —Janet McKenzie Hill. 1 cup bread crumbs 1 pint milk 1 slice onion 1 teaspoonful fine-chopped parsley Dash of paprika 1 teaspoonful mixed mustard Yolks of 2 eggs 2 cups cold boiled ham, Gem-Chopped cup macaroni 1 cup cold boiled ham, Gem-Chopped 2 eggs 1 cup milk No. 73, Ham Muffins Cream one-fourth a cup of butter, add gradually nearly three - fourths a cup of cold boiled ham, Gem-Chopped fine with Cutter No. i, also mean- while a well-beaten egg, then, alternately, one cup of graham flour and one cup of white flour, sifted with three teaspoonfuls of baking-powder and a cup of milk. Bake in a hot well-buttered muffin pan about twenty- five minutes.— Janet McKenzie Hill. No. 74, Scalloped Ham One cup Gem-Chopped boiled ham, three hard-boiled eggs (Gem-Chopped), five soda crackers (Gem-Chopped fine), one pint of milk, butter size of an egg, one teaspoonful flour, one teaspoonful dry mustard, pepper to taste ; boil milk, thicken with flour, add butter, ham, crackers, eggs, mustard and pepper ; bake one-half hour. —Ladies’ Aid Cook Book. No. 75, Creamed Corned Beef in Scallop Shells ’ Scald for fifteen minutes one pint of milk with a cup of celery trimmings (leaves and outside stalks) and a slice of onion ; strain and cool. Cook one- 4 fourth a cup of flour, and a dash of paprika in one- 1 fourth a cup of butter until frothy, then stir in the seasoned milk gradually. When all is added and the sauce is boiling, remove from the fire and stir in one pint of cold corned beef, Gem-Chopped (Cutter No. 2 ). Place in buttered china cases or shells, and cover with a cup of Gem-Chopped crackers (use Cutter No. 2 before cutting the meat) mixed with one-fourth a cup of melted butter. Brown the crumbs in the oven. Garnish with celery tips. —Janet McKenzie Hill. 1 pint milk 1 cup celery trimmings 1 slice onion *4 cup flour Dash of paprika cup butter 1 pint cold corned beef, Gem-Chopped 1 cup cracker crumbs J4 cup melted butter 1 cup Gem-Chopped ham 3 eggs 5 soda crackers 1 pint milk Butter 1 teaspoonful flour 1 teaspoonful mustard J4 cup butter %. cup cold boiled ham, Gem-Chopped 1 egg 1 cup graham flour 1 cup white flour 3 teaspoonfuls baking powder 1 cup milk No. 76, Corned-beef Hash Trim cold cooked corned beef carefully, then Gem-Chop (Cut- ter No. 1 or 2). Add an equal measure of cold cooked potato, Gem-Chopped rather coarse. For about a quart of material put two tablespoonfuls of dripping 1 or butter into a saucepan, and add one-fourth a cup of milk, stock, or water; when this is hot, stir in the meat and potato well mixed together, sprinkle with two tablespoonfuls of green pepper, Gem-Chopped, or with a lit- tle ground pepper. Stir occasionally while heating, then let stand without disturbing about ten minutes, or until a crust is formed at the bottom. Loosen the hash from the sides and bottom of the pan, and turn on to a hot platter. — Janet McKenzie Hill. No. 77, German Hash Make a well-seasoned soup stock of the bones and trimmings of roast beef, veal, lamb or chicken and vegetables; strain, and in two cups of this cook half a cup of rice until the rice is tender and the liquid is absorbed. Brown a little butter or dripping in a frying-pan (a slice of onion may be browned at the same time and then removed) ; turn in the rice and a pint o'f cold meat, Gem-Chopped fine (use Cutter No. 1 or 2) ; mix thoroughly, add- ing salt, pepper, and nutmeg if desired. Cook until very hot, stirring occasionally. Serve with apple sauce. —Janet McKenzie Hill, No. 78, Beef and Potato Cakes Mix with a cup of cold roast beef (cold boiled corned beef is quite as good) Gem-Chopped fine with Cutter No. 1, two cups of mashed potato, seasoned as for the table ; add also a beatt^i egg and when thoroughly mixed shape into balls, then flatten into the shape of cakes, dip the flat sides into sifted flour, or into beaten egg and fine crumbs, and saute in drippings to a golden brown, first upon one side and then upon other. Serve with pickled beets or sliced tomatoes. — Janet McKenzie Hill. 1 cup cold roast beef, Gem- Chopped, or 1 cup cold boiled corned beef, Gem-Chopped 2 cups mashed potatoes 1 egg m No. 79, Beef Croquettes One and a half pounds Gem- Chopped beef, one cup (large) of Gem-Chopped stale bread, one egg, salt and pepper ; mix all together; make into small cakes and fry in hot beef dripping. — From The KOHINOOR. 1^ pounds Gem-Chopped beef 1 cup bread crumbs 1 egg R _ re i_ ;e i Potato Salad. Meat Croquettes Pour cups diced cooked pota- toes. 4 hard cooked eggs, diced, 1 cup chopped celery, m tea- spoons salt, 4 tablespoons chopped onions, 3 tablespoons chopped piment-os, 4 tablespoons chopped pickles, 1 1-3 cups salad dressing. Mix all ingredients. Chill. Serve in a bowl lined with lettuce. Serves One cup of sweet milk, one-half cup of Gem-Chopped crackers cooked in milk on back of stove until soft, one cup of meat Gem-Chopped fine, one egg, salt and pepper to taste, one or parsley ; dip in beaten egg, roll in a nice brown in buttered frying-pan. — Ladies’ Aid Cook Book. Eggs With Beef -One cup dried beef (broken in pieces), 1 cup tomatoes, few drops onion juice, few grains cayenne, 2 tablespoons butter, 3 eggs, cup grated cheese. Mix the. .dried beef, tomatoes, onion juice, -cayenne and butter and heat thoroughly in double boiler. Add well beaten eggs. Cook until mixture is creamy, stirring and scraping from bottom of pan. Serve immediately on toast. Sprinkle with grated cheese and chopped parsley. Vleat Croquettes | One pint milk, one pint Gem-Chopped meat ; thicken the milk with three tablespoon- fuls of flour ; season with onion, butter, salt, mace ; after it is cooked stir in an egg ; add ;)ist; let it get cold and then dip into umbs and fry like doughnuts. 1 — From The Kohinoor. No. 82, Minced Beef Gem-Chop cold roast beef, season with pepper and salt, mois- ten with a beaten egg and gravy or water ; put into buttered dish, press down, cover and set in a vessel of boiling water for an hour or more ; spread a yolk of beaten egg on the top and strew Gem-Chopped bread crumbs over ; pour on a little melted butter and garnish with slices of lemon. — Ladies’ Aid Cook Book. . U-* III ■p i r "r« Alliniie C Lee Left-over but not wasted, iulaiiiie Lee Robert, owi have a Sargent’s Gem Food C hoj^^j^La^ Grandy, 51. attractive and appetizing dishes, a£gj£ Phomas Gilmore, ,,5L«44 7 Shields, 85. , H .-"Donald Amber*. 3765 Hamilton. - bours. ^ Samuel Ford. 4841 Lawndale. o~. j * Elizabeth Sparandakio. 267 ^ r8 ' j nura Garrett 956 Napoleon, 3 hours. (r /f< V. if / f. Alfred Wadkins. 908 Adelaide* +-•, 3radford 3469 WaterV6o. 10. , ) ; i | ! 1 j i y--~ : j- — ; . ; : : : : ; i ; : ! ; • : '• ; 3 j l i i ! 1 j i ; ; ; ; ; ; *. : | : | \ | i ! 1 i J dilllC XJCWie, T2L 7, 0 ’ orton. 15859 Baylis. 8J.' , Julilz. 2954 WV Kirby r W _ roncki, 3524 Frederick . 5J. j B Falkner. 911b Mendota. lo* ae Gillard, 2637 ‘Clinton, A.Z. • Smith. 10220 Moffat. 52. itchie. Jr., 15318 Dale* -8 days. Salve Regina. Detroit Chapter of Salve Regina p. m. Thursday in the Building, ^fague of Women. of the pleted. Listen in! XVQI/ ...1.1.1 i l.. No. 79, Beef Croquettes One and a half pounds Gem- Chopped beef, one cup (large) of Gem-Chopped stale bread, one egg, salt and pepper ; mix all together ; make into small cakes and fry in hot beef dripping. — From The KOHINOOR. 1*4 pounds Gem-Chopped beef 1 cup bread crumbs 1 egg No. 8o, Meat Croquettes One cup of sweet milk, one-half cup of Gem-Chopped crackers cooked in milk on back of stove until soft, one cup of meat Gem-Chopped fine, one egg, salt and pepper to taste, one onion Gem-Chopped fine, or parsley ; dip in beaten egg, roll in crackers or corn meal, fry a nice brown in buttered frying-pan. — Ladies’ Aid Cook Book, 1 cup milk % cup cracker crumbs 1 cup meat 1 egg 1 onion or parsley No. 8i, Meat Croquettes One pint milk, one pint Gem-Chopped meat ; thicken the milk with three tablespoon- fuls of flour; season with onion, butter, salt, mace ; after it is cooked stir in an egg; add Gem-Chopped meat till moist ; let it get cold and then dip into cracker crumbs or bread crumbs and fry like doughnuts. — From The Kohinoor. 1 pint milk 1 pint meat 3 tablespoonfuls flour 1 egg No. 82, Minced Beef Gem-Chop cold roast beef, season with pepper and salt, mois- ten with a beaten egg and gravy or water ; put into buttered dish, press down, cover and set in a vessel of boiling water for an hour or more ; spread a yolk of beaten egg on the top and strew Gem-Chopped bread crumbs over ; pour on a little melted butter and garnish with slices of lemon. — Ladies’ Aid Cook Book. No. 83, Chicken Salad Boil and Gem-Chop fine the tender part of fowl ; use one quart of meat to one quart of Gem-Chopped celery ; season slightly with red pepper and salt, and pour over it the following dressing i Mayonnaise Dressing Put the yolks of four fresh raw eggs with two hard-boiled eggs into a cold bowl ; rub these as smooth as possible before intro- ducing the oil by degrees, a few drops at a time ; when oil as- sumes the appearance of jelly, add one heaping teaspoonful of salt, one of pepper, one of made mustard and two tablespoonfuls of vinegar, added gradually ; the mayonnaise should be thickness of cream when finished, but if it looks like curdling, set in ice- box for one hour, then mix again ; keep in separate bowl in cold place ; do not mix with salad until ready to be served. — From The Kohinoor. No. 84, Chicken Salad Boil a fowl until tender, remove on a plate to cool properly ; when cold, pick off the meat and Gem-Chop, add about as much Gem-Chopped celery, place all in a bowl, add vinegar, salt, pep- per and a Teaspoonful of dry mustard, mix well and set aside for future use. Salad Dressing Take a yolk of one egg, add a teaspoonful of olive oil, stir- ring the oil to it gradually ; commence stirring it — first very slowly, and increase speed as you go on. Every once in a while add a few drops of lemon juice. This dressing must become firm if prepared properly. Now take your salad in bowl, place it on a salad dish, remove most of vinegar used first, shape with a knife to a desired form, spread the dressing over it carefully, so it looks smooth all around ; garnish with hard-boiled eggs, celery tops, or parsley. This will make enough for ten persons if you have a good-sized fowl.— Ladies’ Aid Cook Book. No. 85, Lobster Salad Made in the same way as recipe No. 84, using lobster instead of chicken, and garnish with sliced lemons, lobster claws if on hand, celery tops, or parsley. Lettuce can also be used in place of celery.— Ladies’ Aid Cook Book. Chicken Celery Vinegar Salt Pepper Mustard Yolk of 1 egg 1 teaspoonful olive oil Lemon juice Eggs Celery tops or parsley No. 96, Spanish Salad 6 tomatoes 1 onion 3 sprigs parsley 1 teaspoonful cornstarch 3 eggs Remove the skin from six ripe tomatoes and put in a stew- pan with one onion and three sprigs of parsley, the two latter Gem-Chopped finely; add a • good-sized piece of butter, salt and pepper to taste and boil twenty minutes ; dissolve a tea- spoonful of cornstarch in a little milk and add this, stirring con- tinually , cook two minutes and remove from fire, then add three eggs, beaten very lightly : add a little more salt, serve on toast : this is a delicious luncheon dish.— Ladies’ Aid Cook Book, No. 97, Salad Dressing For potato or cabbage salad, h irst : one-half tablespoonful butter, let it boil, stir in one- half tablespoonful of flour and one-half cup of sweet milk. Second: yolks of two eggs, beaten, one-half teaspoonful each of mustard, sugar and salt, a dash of pepper, scant cup of vinegar; stir well into the first and boil; Gem-Chop cabbage or potato with celery to flavor ; add dressing when ready to serve. —Ladies’ Aid Cook Book. % tablespoonful butter hi tablespoonful flour % cup milk Yolks of 2 eggs teaspoonful mustard 3^ teaspoonful sugar H teaspoonful salt Dash of pepper 1 cup vinegar No. 98, Stuffed Eggs Boil the egg hard, remove the shell and cut in two (either way as preferred), remove the yolks and mix with them pepper and salt and a little dry mustard, also chicken, ham or tongue Gem-Chopped very fine ; stuff the cavities with the mixture, smooth them and put the halves together again ; for picnics they can be smiply wrapped in tissue paper to keep them together ; 1 f ° r .,. ome use, they can be egg-and-bread crumbed and browned in boiling lard and drained ; garnish with parsley. — Ladies’ Aid Cook Book. Uncle Sam is proud of Sargent’s Gem Food Chopper, and wants all the nations of the earth to know that this useful kitchen utensil is needed by housekeepers in all climes. 4-LL Ham 3 tablespoonfuls butter 1 cup cold boiled ham, Gem-Chopped : j i ; 1 3 eggs Melt three tablespoonfuls of butter in a frying-pan; put in a cup of cold boiled ham, Gem-Chopped (Cut- ter No. i), and stir and cook until heated through, then stir in three eggs beaten slightly and mixed with three tablespoonfuls of water or milk; stir and cook until the egg is nearly set, then turn onto a warm serving- dish. Surround with toast points and parsley. —Janet McKenzie Hill, No. ioo, Cheese-and-Nut Sandwiches Gem-Chop pecan, hickory, or English walnuts, using nut cutter; mix the nuts into an equal bulk of cream or Neuchatel cheese, add a dash of paprika and use in spreading bread pre- pared for sandwiches. A heart leaf of lettuce, dipped in French dressing, may be placed between the two pieces of bread. —Janet McKenzie Hill. No. ioi, Cheese Relish Cut one-quarter pound of cheese into slices, put into a frying-pan, pour over it one large cup of milk into which has been mixed one - half teaspoonful of dry v mustard and a pinch of salt; add a piece of butter size of a butternut ; stir all the time ; have ready three Boston crackers, Gem-Chopped (Cutter No. i) ; sprinkle them into the above mixture ; when thoroughly mixed turn into a warm dish and serve ; very nice for luncheon. — From The Kohinoor. Cheese Patties One pound Gem-Chopped cheese, one-half cup butter, two and one- half cups flour, one-half teaspoon- ful cayenne pepper, one teaspoonful salt, two eggs, beaten thoroughly. Mix butter, flour and cheese thor- oughly, then add other ingredients. Roll out about as thick as pie crust, cut out and bake in a very hot oven to a golden brown. — Ladies’ Aid Cook Book. No. 102, 1 pound cheese H cup butter 2^ cups flour H teaspoonful cayenne pepper 1 teaspoonful salt 2 eggs pound cheese 1 cup milk ^ teaspoonful dry mustard 3 Boston crackers J No. 103, Cheese Straws One cup flour, two cups Gem- Choppecl cheese, one table- spoonful butter, pinch of salt, one scant teaspoonful baking powder; mix with water and roll out like pie crust, cut in 1 cup flour 2 cups Gem-Chopped cheese 1 tablespoonful butter 1 teaspoonful baking powder strips and bake a light brown ; very nice with salad. v — Ladies Aid Cook book. No. 104, Cheese Fondu One cup Gem-Chopped crack- ers, one cup milk, three-fourths cup Gem-Chopped cheese, two eggs, whites and yolks beaten separately very light ; stir all to- gether and bake in a very quick oven ; serve immediately. — L adies’ Aid Cook Book. I cup Gem-Chopped crackers 1 cup milk % cup Gem-Chopped cheese 2 eggs No. 105, Scalloped Cheese Take four slices of bread, re- move the crust, and butter each slice and put in a buttered baking dish in layers, then Gem-Chop one-quarter pound cheese, and sprinkle over it some salt and pepper. Mix fbur well-beaten eggs with three cups of milk and pour over the bread and cheese. Bake m a hot oven as you would bread pudding. — Ladies’ Aid Cook Book. ^ 4 slices bread 14 pound cheese '4 eggs 3 cups milk 2 cups Gem-Chopped cheese % cup milk Yolks of 2 eggs Salt and pepper Cayenne pepper Toasted bread Butter No. 106, Welsh Rarebit Two cups of Gem-Chopped cheese, one-half cup of milk, yolks of two eggs, salt and pep- per, cayenne to taste ; toast care- fully square slices of bread with crust removed ; while hot, but- ter them, plunge in a bowl of hot water, place in a heated dish and stand in the oven to keep warm while you make the rarebit ; nut the milk into a granite saucepan, stand it over a moderate fire ; when boiling hot add the cheese, stir constantly until the cheese is melted, add salt, pepper and yolks of eggs, and pour over the toasted bread; if the rarebit is string)- and tough,’ it is the fault of cheese not being rich enough to melt. — Ladies’ Aid Cook Book. No. 107, Cheese Macaroni Throw into some boiling water some macaroni with salt to taste; boil one -quarter of an hour; when it is a little more than half cooked, drain off the water, place the macaroni in a sauce- pan with milk to cover; boil until done ; butter a pudding dish, sprinkle in Gem-Chopped cheese, put in macaroni, a little white pepper, plenty of butter, sprinkle on more cheese, cover with bread crumbs, set in a quick oven to bro\yn ; serve hot. — Ladies’ Aid Cook Book. No. 108, Macaroni in Cream Sauce Cook half a cup macaroni, bro- ken in short pieces, in boiling salted water until tender. Drain and blanch in cold water. Make a sauce of two tablespoonfuls, each, of butter and flour, one- . fourth a teaspoonful of salt and a cup of rich milk. When the sauce has boiled, add the blanched macaroni and let heat over hot water. — Janet McKenzie Hill. cup macaroni 2 tablespoonfuls butter 2 tablespoonfuls flour H teaspoonful salt 1 cup rich milk Macaroni Salt Milk Butter Cheese White pepper Bread crumbs No. 109, Macaroni, Queen Style Cook a cup of macaroni, broken in pieces an inch in length, in rapidly boiling water until tender, then drain and rinse with cold water. Gem-Chop (Cutter No. 4) sufficient meat to make one cup. Let the meat be lamb, mutton, tongue, chick- en or veal, or several kinds of meat may be used. Cook half a Gem-Chopped green pepper in three tablespoonfuls of butter, without coloring the butter; add three tablespoonfuls of flour, and a scant half teaspoonful of salt ; when frothy stir in grad- ually one cup of stock (made of the trimmings of the meat and a cup of vegetables) and half a cup of thick tomato puree. Season with onion juice and Gem-Chopped horseradish. Heat to the boiling point, then let simmer five or six minutes. Lastly, add the macaroni and meat. Let heat over hot water. Serve very hot. — Janet McKenzie Hill. 1 cup macaroni 1 cup chopped meat ^ a green pepper 3 tablespoonfuls butter 3 tablespoonfuls flour M teaspoonful (scant) salt 1 cup stock ^3 cup thick tomato puree Onion juice Horseradish No. no, Spinach a la Creme Simmer half a peck of thor- oughly washed spinach in a small quantity of water, to which a little salt has been added, to aid in keeping the color. Drain after cooking about fifteen minutes, press out all the water, and Gem-Chop very fine ; or Gem-Chop more coarsely and then press through a colander. Put two or three tablespoonfuls of butter in a sauce- pan, and stir and cook in this two tablespoonfuls of flour, a little salt and. pepper ; then add one-fourth a cup of milk and the spinach, and stir until it bubbles on one side. It is then ready to serve. The mixture should be quite soft, yet retain its shape on the serving dish. — Janet McKenzie Hill. No. hi, Stuffed Onions Cook ten or twelve onions in salted water, changing the water twice, about an hour ; drain and cool. Take out the centre of each onion without disturbing the outside layers ; to this add six mushrooms, sauted five minutes in butter, and also about half a cup of chicken, veal or ham ; Gem-Chop the whole, using Cutter No. i, then add half a cup of fresh bread, grated, and cream, stock or sauce to mix ; season with salt, pep- per and butter, and fill the open space in the onions with the mixture. Put in a buttered baking dish, sprinkle the top with three-fourths a cup of Gem-Chopped crackers, stirred into one- fourth a cup of melted butter, and bake about twenty minutes, basting the outside of the onions occasionally with a little butter melted in hot water.— Janet McKenzie Hill. No. 1 12, Broiled Tomatoes Cut the tomatoes in halves, crosswise, without removing the skins. Brush with butter generously, and sprinkle with salt and pepper. Then sprinkle with buttered Gem-Chopped crackers, put into a well-oiled oyster broiler, and let broil over a moderate fire. These may be baked in the oven or broiled under a gas flame. They should be removed from the heat as soon as ten- der, before the shape is injured. — Janet McKenzie Hill. 10 or 12 onions 6 mushrooms 14 cup chicken, veal, or ham 14 cup bread, grated Cream, stock or sauce % cup cracker crumbs 14 cup butter peck spinach 2 or 3 tablespoonfuls butter 2 tablespooniuls flour J 4 cup milk No. 1 13, Canned-Corn Fritters Gem-Chop the corn in a single can, using Cutter No. 1 ; add two well- beaten eggs, a teaspoonful of sugar, one-fourth a tea- spoonful of paprika and a scant half teaspoonful of salt. Sift two level tea- spoonfuls of baking-powder with a cup of sifted flour and stir into the corn. The batter should be of a consistency to drop from the spoon. As the liquid in a can varies, add the last of the flour cautiously. Drop by spoonfuls into a frying-pan that contains a little hot pork fat, cook on one side, then turn and cook on the other side. — Janet McKenzie Hill. No. 1 14, Stuffed Egg Plant Cover an egg plant with boiling water and let simmer about fif- teen minutes ; remove from the water and cut in halves. Scrape out the interior to leave a firm shell and press out the moisture from the pulp. Melt two table- - spoonfuls of butter ; add half an onion, Gem-Chopped fine, and when softened by the heat a,dd a cup and a half of cold cooked meat, Gem-Chopped fine (use Cut- ter No. 1). Veal or chicken with a little ham is preferable. Stir in a small tomato, Gem-Chopped fine, the pulp of the egg plant mixed with an equal bulk of grated bread crumbs, a beaten egg, and salt and pepper to taste ; cook about ten minutes, mixing thoroughly. Fill t he two shells, giving them a rounded shape on top ; cover with half a cup of Gem-Chopped crackers (use Cut- ter No. 2) mixed with three tablespoonfuls of melted butter. Bake until brown and serve very hot. — Janet McKenzie Hill. No. 1 15, Scalloped Potatoes Put a layer of cold boiled sliced potatoes in a suitable dish, and season with salt, pepper, butter and a little onion, Gem-Chopped fine ; sprinkle over with a little flour, then another layer of pota- toes and seasoning ; continue this until you have a sufficient quan- tity, heat enough milk to cover and pour over before putting in the oven ; cover and bake one-half hour, then remove cover and brown ; raw sliced potatoes may be used by cooking longer. — Ladies’ Aid Cook Book. 1 egg plant 2 and 3 tablespoonfuls butter 14 onion 1*4 cups cold meat, chopped 1 small tomato Grated bread crumbs 1 egg cup cracker crumbs 1 can corn 2 eggs 1 teaspoonful sugar *4 teaspoonful paprika teaspoonful (scant) salt 2 level teaspoonfuls baking powder 1 cup flour I can help, too, mamma, with the Chopper, it is so easy to ! use. I will chop the clams for the chowder, ami the crackers, Mi| and — oh! everything you want Gem-Chopj^edT & l]-| *v r •; i- • — r 1 nr No. 116, Tomato Sauce i Let half a can of tomatoes, half an onion, Gem-Chopped, two sprigs of parsley and a tea- spoonful of sugar simmer half an hour, then press through a sieve fine enough to hold back the seeds and parsley. For one cup of pulp cook together, until a light golden brawn, two table- spoonfuls, each, of butter and flour; then add gradually the tomato pulp and salt and pepper as needed. — Janet McKenzie Hill. J4 can tomatoes J4 onion 2 sprigs parsley 1 teaspoonful sugar 2 tablespoonfuls butter 2 tablespoonfuls flour No. 1 17, Tomato Sauce Stew six tomatoes with a little Gem-Chopped parsley, salt and pepper to taste ; strain, and when it commences to boil add a spoonful of flour, stirred smooth, with a tablespoonful ©f butter ; when it boils, take it up. — From The Kohinoor. No. 1 18, Butter Sauce Mix together well two table- spoonfulsofbutter, some Gem-Chopped parsley, juice of half a lemon, salt and pepper; use for broiled meat or fish. —From The Kohinoor, 2 tablespoonfuls butter Juice of half a lemon No. 1 1 9, Bechamel Sauce Melt two tablespoonfuls of but- ter ; cook in this two table- spoonfuls of flour, one-fourth a teaspoonful of salt, and a dash of pepper; add gradually half a cup of chicken, broth and half a cup of cream, heat to the boiling point, stirring constantly, and let simmer three or four minutes, then serve. — J anet McKenzie Hill. 2 tablespoonfuls butter 2 tablespoonfuls flour teaspoonful salt Dash of pepper }4 cup chicken broth 14 cup cream No. 120, Celery Sauce Gem-Chop fine two heads of celery and boil one hour ; at the end of that time have about a pint and a half of water with it, and stir in two tablespoonfuls of flour wet with cold water ; boil this ten minutes and stir in two tablespoonfuls of butter; season with pepper and salt, and serve. — From The Kohinoor. 2 heads celery 2 tablespoonfuls flour 2 tablespoonfuls butter No. 121, Mint Sauce Gem-Chop fine a cupful of mint and add to it two cups of vinegar and two teaspoonfuls of sugar. — From The Kohinoor. No. 122, Tartar Sauce Yolks of two eggs, half a cup of oil, three tablespoonfuls of vinegar, one of mustard, one teaspoonful of sugar, one quar- ter of pepper, one of salt, one of onion juice, one tablespoon- ful of Gem-Chopped capers, one of Gem-Chopped pickles. Make same as mayonnaise dressing (Recipe No. 83), adding the chopped ingredients the last thing. This sauce can be used with both meats and fish. —From The Kohinoor. Yolks of 2 eggs cup oil 3 tablespoonfuls vinegar 1 tablespoonful mustard l teaspoonful sugar 14 teaspoonful pepper 1 teaspoonful salt 1 teaspoonful onion juice 1 tablespoonful capers 1 tablespoonful pickles No. 123, White or Brown Sauce In making the sauce one cup prepared stock (Recipe No. 1) is used with two level tablespoonfuls each butter and flour, one- fourth teaspoonful salt and a few grains pepper. The flour, salt and pepper are stirred into the bubbling butter, and when the mixture has cooked until of a yellowish color for white sauce, and of a brownish tinge for a brown sauce, the liquid stock is slowly stirred in. When the sauce boils, after all the stock has been added, it is ready for use. — Janet McKenzie Hill. No. 124, Oyster Sauce One pint of oysters Gem-Chopped small, boiled for five minutes in their own liquor, a cup of milk, a tablespoonful of butter rubbed smooth into a tablespoonful of flour, salt and pepper; boil and serve with boiled turkey. — From The Kohinoor, 1 pint oysters l cup milk 1 tablespoonful butter 1 tablespoonful flour No. 125, Piquant Sauce One small onion, Gem-Chopped fine and fried with two table- spoonfuls of butter ; when near- ly done add a tablespoonful of flour, and cook a minute ; then add one cup of stock ; sea- soning with Gem-Chopped cu- cumber, parsley, and a little mustard ; boil ten minutes, and when done add a teaspoonful of vinegar. — From THE KOHINOOR. 1 onion (small) 2 tablespoonfuls butter 1 tablespoonful flour 1 cup stock Cucumber Parsley Mustard No. 126, Egg Sauce for Puddings One cup sugar, piece of butter size of an egg, yolks of two eggs ; beat all together ; put on stove over boiling water and stir until of about the consist- ency of cream ; beat the whites stir with half a cup of sweet milk ; anilla and set away to cool. —From The Kohinoor, No. 127, Hard Sauce Cream half a cup of butter; add, gradually, one cup of pow- dered sugar. Flavor with one teaspoonful of vanilla, or with a grating of lemon rind, or nut- meg. Serve in a mound on a small dish or around the pudding as a garnish. — Janet McKenzie Hill. cup butter 1 cup powdered sugar 1 teaspoonful vanilla 1 cup sugar Butter 2 eggs 14 cup milk Vanilla of the two eggs to a stiff froth, beat all together; flavor with v No. 128, Hanover Pudding One and a half cups of sweet milk, half cup of molasses, one cup of Gem-Chopped suet, one cup of raisins, three cups of flour, one teaspoonful of salt, one teaspoonful of soda ; steam three hours. Sauce One scant cup of sugar, half cup butter, one tablespoonful flour; stir to a cream; pour boiling water over and flavor to taste. — From The Kohinoor. 134 cups milk 34 cup molasses 1 cup suet 1 cup raisins 3 cups flour 1 teaspoonful salt 1 teaspoonful soda 1 cup sugar 34 cup butter 1 tablespoonful flour No. 129, English Plum Pudding Gem-Chop together, using Cut- ter No. 1, a pound of stoned raisins and three-fourths a pound of suet ; add one-fourth a pound of citron, Gem-Chopped with Cutter No. 4, after being cut into long, thin slices ; add also one pound of grated bread, half a pound of sugar, a tea- spoonful of salt, a teaspoonful of cinnamon, mace, and cloves mixed, and when thoroughly blended stir in four beaten eggs, diluted with half a cup of milk ; turn into a buttered mold or into empty baking-powder cans and steam about six hours. Serve with egg sauce (Recipe No. 126). — Janet McKenzie Hill. 1 pound raisins $£ pound suet 34 pound citron 1 pound grated bread 34 pound sugar 1 teaspoonful salt 1 teaspoonful cinnamon, mace and cloves, mixed 4 eggs 34 cup milk No. 130, Devonshire Plum Pudding One and one-half pounds raisins, one-half pound currants, one- half pound mixed peel, three- quarters pound bread crumbs, three-quarters pound suet (kid- ney), two cupfuls flour, eight eggs, one wineglassful of grape juice. Stone and cut raisins in halves ; clean and pick over the currants and Gem-Chop suet finely (suet chops better when sprinkled with flour) ; cut the peel into thin slices and Gem-Chop the bread finely ; mix all ingredients together ; then moisten with the well-beaten eggs and the flavoring; stir thoroughly; fill but- tered molds and boil for three or four hours ; these puddings will keep for months ; the day they are wanted they must boil for two hours ; any sauce can be served. — From The Kohinoor. i\4 pounds raisins 34 pound currants 34 pound mixed peel % pound bread crumbs % pound suet 2 cups flour 8 eggs 1 wineglassful grape juice No. 131, Boston Suet Pudding I cup suet 1 cup molasses 4 34 cup sugar 1 cup raisins 1 cup currants 3 to 4 cups flour 1 teaspoonful salt 1 small spoonful soda 1 egg G e m -Chop the suet, using Cutter No. 4. Turn on the Gem-Chopped suet one cup boiling water, then add the other ingredients. Steam three to four hours. — Mrs. Charles Clark Adams. No. 132, Suet and Fruit Pudding Two and one-half cups of flour, one teaspoonful soda, half tea- spoonful salt, half saltspoonful cinnamon, half saltspoonful nut- meg, one cup Gem-Chopped suet or two-thirds cup of butter, one cup Gem-Chopped raisins or currants, one cup water or milk, one cup molasses. Sift the soda, salt and spice into the flour; rub in the butter and add the raisins; mix the milk with the molasses and stir it into the dry mixture ; steam in a buttered pudding mold three hours ; serve with foam sauce (Recipe No. 136) ; if water and butter be used, three cups of flour will be re- quired, as these thicken less than milk and suet. —From The Kohinoor. 1 cup suet 1 cup molasses 1 cup raisins 2 J 4 cups flour 34 teaspoonful salt 1 teaspoonful soda 14 saltspoonful cinnamon J 4 saltspoonful nutmeg No. 133, Apple Suet Pudding One cup molasses, one cup of Gem-Chopped sour apples, one small cup of Gem-Chopped beef suet, one teaspoonful of soda dissolved in a little warm water, one-half teaspooriful each of ground nutmeg and cinnamon, one-quarter teaspoonful cloves ; mix well together. Take one cup Gem-Chopped raisins, two and one-half cups flour ; stir the raisins in flour and stir all into the first mixture, pour into a pud- ding dish, cover tightly, place in a steamer and steam three hours ; serve hot with foam sauce (Recipe No. 136). — Radies’ Aid Cook Book. 1 cup suet 1 cup sour apples 1 cup molasses 1 cup raisins 234 cups flour 1 teaspoonful soda 34 teaspoonful cinnamon 34 teaspoonful nutmeg 34 teaspoonful cloves mm No. T34, Yorkshire Suet Pudding Two cupfuls of Gem-Chopped bread, one-half cup of Gem-Chopped suet, one-half cup of molasses, one egg - , one cupful seeded raisins, one cup- ful of sweet milk, one-half teaspoon- ful soda dissolved in it, one-half teaspoonful cloves, one teaspoonful cinnamon, a pinch of salt ; mix thor- . ,. ... oughly and steam two hours in a pudding dish; eat with foam sauce (Recipe No. 136). —Ladies’ Aid Cook Book. }4 cup suet )4 cup molasses 1 cup raisins 2 cups bread teaspoonful soda 1 egg 1 teaspoonful cinnamon \4 teaspoonful cloves 1 cup milk f •; ■ N°. 135, Pudding or Dumpling One cup Gem-Chopped suet, two cups flour, a little salt, three* teaspoonfuls baking powder, cold water enough for a stiff batter, steam one hour ; for des- sert add a few raisins ; to be eaten with cream and sugar. — Ladies’ Aid Cook Book. 1 cup suet 2 cups flour 3 teaspoonfuls baking powder Raisins No. 136, Christmas Pudding One cup Gem-Chopped suet, one cup raisins, one cup molasses, one cup milk, two and one-half cups flour, one teaspoonful soda, one teaspoonful each allspice, cloves, cinnamon, one-fourth tea- spoonful each mace and nutmeg, one-half teaspoonful salt ; steam three hours. Foam Sauce One egg, one-half cup butter, one cup sugar, six tablespoonfuls hot water. Cream the butter and sugar ; add yolk of egg, well beaten, then hot water, adding one spoonful and beating before adding another, until all are used ; beat white of egg and lay on top of sauce, beating it in as sauce is served. — Ladies’ Aid Cook Book. 1 cup suet 1 cup raisins 1 cup molasses 1 cup milk 2\4 cups flour 1 teaspoonful soda 1 teaspoonful allspice 1 teaspoonful cloves 1 teaspoonful cinnamon 24 teaspoonful mace 24 teaspoonful nutmeg H teaspoonful salt 1 egg yi cup butter 1 cup sugar P In “choppy seas,” the ship’s cook is a “galley slave” M ri no more; he uses Sargent’s Gem Food Chopper. Just as i j i j useful on shipboard as it is on land. Gem-chops everything. I ! No. 137 , Apple Puffs 4 ? Two cups of sugar, one egg, one cup of milk, two heaping teaspoonfuls baking powder, three apples, Gem-Chopped fine, two and one-half cups * . , , of flour; boil in hot lard, turning over when brown ;• serve with water sauce. -—From The Kohinoor. 2 cups sugar 1 egg 1 cup milk 2 heaping teaspoonfuls baking powder 3 apples 2J4 cups flour No. 138, Brown Betty 12 apples Butter White sugar Nutmeg Bread crumbs Pare and core a dozen large, juicy apples, Gem-Chop fine, butter a deep pudding dish, place first a layer of Gem-C. )pped apples, some bits of butter strewn over * them, then sprinkle with white sugar and grate a little nutmeg over it, next a layer of bread crumbs, then a layer of apples, and so on until the dish is full, timsh with a layer of the bread crumbs ; bake in oven rntil thor- oughly Rooked ; serve hot with cream sauce. — Ladies’ Aid Cook Book. No. 139, Apple-and-Brown-Bread Pudding Pare, core and Gem-Chop enough tart apples to make one pint ; Gem-Chop also suet to fill a cup two-thirds full. Mix the suet thor- oughly with one pint of Gem-Chopped brown bread ; use Boston brown bread, en- tire wheat or graham bread ; add the Gem-Chopped apple, half a teaspoonful of salt, and one cup of sultanas, or raisins with seeds removed and cut in halves. Dredge the raisins with two tablespoonfuls of flour before adding them to the mixture. Beat one egg, add a cup of milk, and stir into the other ingredients. Bour into a buttered mold and steam two hours. Flavor with naif a teaspoonful of spice if desired. Garnish with rounds of appe cooked in sugar and water. Serve with hard sauce (Re- cipe No. 127).— Janet McKenzie Hill. 1 pint chopped apples T& cup suet 1 pint brown bread crumbs >4 teaspoonful salt 1 cup sultanas or raisins 2 tablespoonfuls flour 1 egg 1 cup milk No. 140, Mother Eve’s Pudding 6 eggs 6 apples 6 ounces bread 6 ounces currants 5 ounces sugar Six eggs, well beaten; six apples, pared and Gem-Chopped ; six ounces stale bread, Gem-Chopped fine; six ounces of currants, five ounces of sugar, a little salt and nutmeg ; boil three hours steadily; serve without sauce . — From The Kohinoor. No. 141, Raisin Puffs Two eggs, half-cup butter, three teaspoonfuls baking powder, two tablespoonfuls sugar, two cups flour, one cup sweet milk, one cup Gem-Chopped raisins ; steam three-fourths hour in small cups; serve with lemon sauce. — L adies Aid Cook Book. 2 eggs U cup butter 3 teaspoonfuls baking powder 2 tablespoonfuls sugar 2 cups flour 1 cup milk 1 cup raisins No. 142, Raisin-and-Nut Souffle Gem-Chop half a cup of raisins and half a cup of walnuts, using' Cutter No. 1 ; add half a cup of boiling water and let simmer ten or fifteen minutes ; add more water, if needed, to keep the mixture from burning. Beat the whites of five eggs until foamy, add one-fourth a tea- spoonful of cream of tartar and beat until dry, then add, grad- ually, half a cup of sugar and the raisin-and-nut mixture. Pour the whole into a buttered mold, set on a fold of paper in a pan of hot water, and bake about twenty-five minutes. Do not allow the water to boil about the dish. Serve at once with cream, or a boiled custard made of a pint of milk, the yolks of three eggs, and one-third a cup of sugar. — Janet McKenzie Hill. cup raisins ^2 cup walnuts Whites of 5 eggs teaspoonful cream of tartar y 1 cup sugar 1 pint milk Yolks of 3 eggs 14 cup sugar I 43 , Fig Pudding- 1 pound figs 1 cup bread 1 cup sugar \4 cup coffee or milk 3 eggs \4 teaspoonful cinnamon One pound figs, Gem-Chopped fine, one cup of Gem-Chopped bread, one cup of sugar, half cup of coffee or milk, three eggs, half teaspoonful cinna- mon ; steam three hours ; serve with egg sauce (Recipe No. 126).— From The Kohinoor. No. 144, Boston Fig Pudding Stir one cup of any of the wheaten breakfast foods into two cups of scalded milk. As soon as the mixture becomes thick, remove from the fire and stir gradually into a cup of figs, Gem-Chopped with one-fourth a cup of suet (use Cutter No. 3 or 4). Add half a cup of molasses, two well-beaten eggs, and one teaspoonful, each, of soda and salt. Turn into a three-pint mold .and steam three hours. Serve with hard sauce (Recipe No. 12 7 >. — Janet McKenzie Hill, 1 cup wheaten breakfast food 2 cups milk 1 cup figs Y± cup suet \4 CU P molasses 2 eggs 1 teaspoonful soda 1 teaspoonful salt No. 145, Carrot Pudding One pound flour, one pound Gem-Chopped suet, one pound Gem-Chopped carrots (use Cutter No. 1), one pound Gem-Chopped potatoes (use Cutter No. i), one pint molas- ses, one teaspoonful soda, one teaspoonful cinnamon, one and one-half teaspoonfuls cloves, one pound currants, one pound raisins. Mix thoroughly, pour in steamer and boil hard for four hours; serve with hard sauce (Recipe No. 127). — From The Kohinoor. 1 pound flour 1 pound suet 1 pound potatoes 1 pound carrots 1 pint molasses 1 teaspoonful soda 1 teaspoonful cinnamon 1^4 teaspoonful cloves 1 pound currants 1 pound raisins during the preparation of the meals, and all housekeepers find j» 4 that Sargent’s Gem Food Chopper enables them to lessen the 1ahr>r f- No. 146, Graham Pudding 2 cups graham flour 1 cup molasses 1 cup milk 2 teaspoonfuls soda 2 cups raisins steam three hours. Serve with One cup molasses, one cup sweet milk, two teaspoonfuls of soda dissolved in the milk and mo- lasses, pinch of salt, two cups of graham flour, not sifted, two cups of raisins Gem-Chopped ; any kind of pudding sauce. — Ladies’ Aid Cook Book, No. 147, Wheat and Graham Pudding One cup molasses, one cup milk or cold coffee, one cup graham flour, one cup wheat flour, one egg* °ne teaspoonful saleratus, one-quarter teaspoonful salt, one-quarter teaspoonful cinna- mon, one cup Gem-Chopped raisins ; steam two and a half hours. Serve with vanilla sauc^e. — From The Kohinoor. 1 cup graham flour 1 cup wheat flour 1 cup molasses 1 cup milk or cold coffee 1 egg 1 teaspoonful saleratus M teaspoonful salt M teaspoonful cinnamon 1 cup raisins No. .j, Spiced Graham Pudding One and one-half cups graham flour, half cup New Orleans mo- lasses, one-fourth cup butter, half cup sweet milk, white of one egg beaten to a froth, one teaspoonful soda, one-half cup Gem-Chopped raisins, one tea- spoonful each of cloves, cinna- mon and nutmeg, bake two hours. Sauce for Pudding White of one egg beaten to a froth, ten teaspoonfuls pow- dered sugar, one-half cup sweet milk or cream, two teaspoonfuls vinegar, two teaspoonfuls vanilla, beat thoroughly after adding each ingredient. — L adies’ Aid Cook Book. 1J4 cups graham flour h* cup molasses J4 cup butter Vs dup milk White of 1 egg 1 teaspoonful soda % cup raisins 1 teaspoonful cloves 1 teaspoonful cinnamon 1 teaspoonful nutmeg White of 1 egg 10 teaspoonfuls powdered sugar cup milk or cream 2 teaspoonfuls vinegar 2 teaspoonfuls vanilla No. 149, Black Pudding One cup molasses, one egg, one cup warm water, one cup Gem-Chopped raisins, one teaspoonful soda, two and one-half cups sifted flour, one- half teaspoonful cinnamon, one-half teaspoonful allspice ; steam two hours. Sauce. — Ladies’ Aid Cook Book. 1 cup molasses 1 egg 1 cup raisins 1 teaspoonful soda 2J4 cups flour 14 teaspoonful cinnamon 14 teaspoonful allspice No. 150, Bread Pudding One pint Gem-Chopped stale bread ; five cups milk, the yolks of four eggs, the grated rind of one lemon, sugar to taste ; bake ; when nearly done make a me- ringue with the whites of the eggs, four tablespoonfuls of sugar, and the juice of the lemon ; spread on top of pudding and return to oven for a few minutes. — From The Kohinoor. No. 151, Queen of Puddings One pint Gem-Chopped stale bread, one quart milk, yolks of four eggs, butter size of an egg, grated rind of a lemon ; bake until done, but not watery ; when cold spread over it a layer of jam or jelly, and cover it with the whites of the eggs beaten to a stiff froth, sweetened, and flavored with the lemon juice. — From The Kohinoor. No. 152, Prune Pudding One pound stewed prunes (pit- ted), one cup white sugar, whites of six eggs ; after stewing drain off the juice and Gem-Chop me- dium fine, beat eggs very stiff, add the sugar, gradually, beat- ing all the time, then stir in the prunes, bake thirty minutes; serve cold with either whipped cream or custard/ For the cus- tard, beat the yolks of the six eggs, one pint of milk (or a little more), one cup of sugar ; stir all together, set in a kettle of cold water, let it heat and stir until it thickens ; add any flavor to taste. — Ladies’ Aid Cook Book. 1 pound stewed prunes ] cup white sugar Whites of 6 eggs Yolks of 6 eggs 1 pint milk 1 cup sugar 1 pint bread 1 quart milk 4 eggs 1 lemon , Butter 1 pint bread 5 cups milk 4 eggs 1 lemon Sugar I # No. 153 , Steam Puffs 2 eggs 2 cups flour 4 teaspoonfuls sugar 4 teaspoonfuls butter 1 cup milk 1 cup raisins 3 teaspoonfuls baking powder syrup.— L adies’ Aid Cook Book. Two eggs, two cups of flour, four tablespoonfuls sugar, four of melted butter, one cup sweet milk, one cup Gem-Chopped raisins, three teaspoonfuls bak- ing- powder ; steam one-half hour in cups; to be eaten with maple No. 154, Cocoanut Pudding One pint of milk, one-half cup of sugar, yolks of two eggs, two table- spoonfuls Gem-Chopped cocoanut, one-half cup Gem-Chopped crack- ers, one teaspoonful lemon extract;, bake half an hour. Frosting: Whites of two eggs, one-fourth cup sugar ; put in oven and brown. — Ladies’ Aid Cook Book. 1 pint milk Yk cup sugar 2 eggs 2 tablespoonfuls cocoanut Y cup crackers j. teaspoonful lemon extract No. 155, Cocoanut Pudding One pint milk, one -half cup Gem-Chopped cocoanut, t w o tablespoonfuls cornstarch, two tablespoonfuls of sugar, whites of four eggs beaten very light; scald the milk, add cornstarch, sugar and cocoanut, beat the whites of the eggs very light, stir in the cooked part and cool. t Sauce One pint of milk, one-half cup sugar, yolks of the four eggs and one whole one ; cook carefully and flavor to suit taste. — Ladies’ Aid Cook Book. 1 pint milk Y cup cocoanut 2 tablespoonfuls cornstarch 2 tablespoonfuls sugar Whites of 4 eggs 1 pint milk Y cup/sugar Yolks of 4 eggs 1 egg Pies and puddings, J, them all with Sargent’s .J. help to us every day. IVTiK'^a v — k _ ^ wr./atermelons, the riper , 'i u ^ cfrush in a stone jar/ Jn Juice into bottles, j^r or ExceSr an3 S6t a ' Vay t0 sour ‘ Watermelon Rind Sweet Pickle— Rempye the pink and pare rind, put m salt water over night. In the morning drain in a colander. Cover in a dish of cold water, cook uhtil tender. Make syrup of eight 1 Z UndS fru \ l ‘ half pint of vinegar! { i h ^ ee Pounds sugar. Cook until it forms syrup, put fruit enough in jar w fli 1 ’ w°Y? r WUh - syru P- Seal while , ot - , ," alf a ‘ teaspoon of cloves should 'be cooked. Watermelon Rind— Pare the rind 1 th* e.**! 1 ‘ m CJ 'i CS ’ ,ins «•' *>*«• with' | the cubes, and sprinkle' with salt ’ j Alternate layers of rind and salt in th:s way, sprinkle, salt on i.op of all and let stand over night. In the morning drain off the liquid and cook m a little vinegar until tender. Make a syrup of one quart of vine- gar and two cupfuls of sugar. Drain tne rind and cook in this syrup three 1 or four minutes. Coil up again and put up ill jars While hot. Watermelon Preserves — Use the thick rind. Remove all the green rind and the soft inner portion. Cut into cubes. The liquid will be like honey, if brown sugar is used. Make foxt S ^f up a l Kl have xt boiling 1 with a few slices ot lemon and stick cinna- mon in a bag. Pour the melon into the syrup and boil until done. If simmered, the preserves will be warm and rich, and the syrup will be a bit thick. if quickly cooked, they will turn a pale pink. Lemon Fluff Pie Three eggs, 1~3 cup lemon juice, grated rind 1 lemon, 3 tablespoons hot water, Va. teaspoon salt, 1 cup sugar. * Beat egg yolks very light. Add lemon juice and grated rind, hot water, salt and V? cupful of the sugar. Cook in double boiler over hot water, until thick, stirring frequently. Add remaining one- half cupful of sugar to stiffly beaten egg whites and fold into the cooked mixture. Fill baked pastry shell and brown in a mod- erate oven (350 degrees F.). e Tarts put in each Gem-Chopped in a moderate oven and let Wee ten slightly and flavor t ; just before serving cover Jed cream, A drop of cur- he effect. )ies’ Aid Cook Book. arb Pie *:up of Gem-Chopped rhu- — one cup of sug^r, one stir all together and bake pith two crusts. adies’ Aid Cook Book. No. 158, Filling for Cranberry Pie Lemon Sponge Pie One cup sugar, 3 tablespoons butter, 2 eggs, juice and grated rind of 1 lemon, 3 tablespoons flour, 1 cup milk. Separate egg yolks from whites. Beat yolks, add sugar and butter and mix well. Then add flour, grated rind and juice of 1 lemon. Combine by beating. Add milk. Fold in the stiffly beaten whites the eggs. Bake three-fourths Df an hour in a slow oven, using )nly one crust. ix one-fourth a cup of corn- lrch with two cups of sugar; r into this one cup of boiling iter and cook until the boiling int is reached; add half a p of molasses and half a tea- oonful of salt, one tablespoon- ,tnberries, Gem-Chopped (use pe sufficient for two pies. KJanet McKenzie Hill. and Raisin Pie ne-half pint cranberries (un- cooked), one teacupful seeded raisins Gem-Chopped very fine ; add the berries to the raisins and run through the Gem-Chopper ; one and one-half teaspoonfuls sugar, one and one-half tablespoonfuls flour; dissolve the flour in water and stir all together; then put filling between two crusts and bake. — From The Kohinoor. 14 pint cranberries 1 cup raisins 114 teaspoonfuls sugar 114 tablespoonfuls flour No. 156, Apple Tarts Line patty-pans with nice crust, put in each Gem-Chopped apples and a little white sugar, bake in a moderate oven and let cool, whip a little cream very stiff, sweeten slightly and flavor with a drop or two of lemon or vanilla ; just before serving cover the apples in each tart with the whipped cream, A drop of cur- rant jelly on the top of each adds to the effect. —Ladies’ Aid Cook Book. No. 157, Rhubarb Pie One cup of Gem-Chopped rhu- barb, one cup of sugdr, one e gg ; stir all together and bake with two crusts. —Ladies’ Aid Cook Book. 1 cup Gem-Chopped rhubarb 1 cup sugar 1 egg No. 158, Filling for Cranberry Pie Mix one-fourth a cup of corn- starch with two cups of sugar; stir into this one cup of boiling water and cook until the boiling point is reached ; add half a cup of molasses and half a tea- ^ spoonful of salt, one tablespoon- * ul of butter, and one quart of cranberries, Gem-Chopped (use Cutter No. 4). This quantity will be sufficient for two pies. —Janet McKenzie Hill. No. 159, Cranberry and Raisin Pie One-half pint cranberries (un- cooked), one teacupful seeded raisins Gem-Chopped very fine ; add the berries to the raisins and run through the Gem-Chopper ; one and one-half teaspoonfuls sugar, one and one-half tablespoonfuls flour; dissolve the flour in water and stir all together; then put filling between two crusts and bake.— From The Kohinoor. 24 pint cranberries 1 cup raisins 1J4 teaspoonfuls sugar 1)4 tablespoonfuls flour M CU P cornstarch 2 cups sugar 34 cup molasses J4 teaspoonful salt 1 teaspoonful butter 1 quart cranberries No. 160, Mince Meat Three bowls of Gem-Chopped cooked meat, five bowls of Gem-Chopped apples, one-half bowl molasses, one bowl vine- gar, one bowl boiled cider, one bowl Gem-Chopped suet or butter, two bowls raisins, seeded, four bowls sugar, two tablespoonfuls of cinnamon, one tablespoonful of cloves, one tablespoonful of salt, one table- spoonful of pepper, three lemons chopped fine, add all but meat and spices ; boil until tender, then add meat and spices, mix well, and it is ready for use. —Ladies’ Aid Cook Book. 3 bowls Gem-Chopped meat 5 bowls Gem-Chopped apples 1 bowl suet or butter 2 bowls raisins bowl molasses 1 bowl vinegar 1 bowl boiled cider 4 bowls sugar 2 tablespoonfuls cinnamon 1 tablespoonful cloves 1 tablespoonful salt 1 tablespoonful pepper 3 lemons No. 161, Mince Meat Let a beef tongue, or three pounds of beef from the neck, cool in the water in which it was cooked; this water should barely cover it. When cold trim neatly and Gem-Chop; Gem-Chop also about two pounds of suet (suet chops better when sprinkled with flour), and enough apples to make two pounds when Gem-Chopped ; add two pounds of whole raisins, two pounds of currants, carefully cleaned, one-fourth a pound of citron, sliced, two pounds of sugar, two teaspoonfuls of ground cloves, four teaspoonfuls of ground cinnamon, three tea- spoonfuls of ground mace, .one teaspoonful of black pepper, two tablespoonfuls of salt, one pint of molasses, one pint of cider, or vinegar from the sweet pickle jar, and the juice and grated rinds of three lemons. Mix thoroughly, and when making the pies, if more sweet be desired, add a little jelly, marmalade or preserves ; also, more salt will probably be needed. Scald what is not used at once and store in fruit jars, as in canning fruit. — Janet McKenzie Hill. 3 pounds beef or 1 beef tongue 2 pounds suet 2 pounds apples 2 pounds raisins 2 pounds currants 1 pint molasses 1 pint cider or vinegar 2 pounds sugar *4 pound citron 2 teaspoonfuls ground cloves 4 teaspoonfuls ground cinnamon 3 teaspoonfuls ground mace 1 teaspoonful black pepper 2 tablespoonfuls salt Juice and grated rinds of 3 lemons No. 162, Mince Meat Boil meat till tender ; Gem-Chop the meat, apples and suet ; then to one cup of meat use two cups of apples and one-half cup of suet ; for wetting use molasses, vinegar and sugar ; add all kinds of spices to taste, also raisins and Gem-Chopped lemon, if you like it ; when well mixed cook slowly on side of stove for two or three hours ; this mince meat can be kept as long as desired ; a can of blackberries stirred in just before using is a pleasing addition. — From The Kohinoor. No. 163, Mince Meat One pound seeded raisins, one pound currants, one pound Gem-Chopped raw meat, one- quarter pound suet, one and one- half pounds dark brown sugar, teaspoonful cinnamon, teaspoon- ful allspice, teaspoonful cloves, teaspoonful salt, two quarts ap- ples, three pints cider, one orange rind, and one lemon rind, Gem-Chopped ; let all boil hard fifteen minutes. — From The Kohinoor. 1 pound meat 34 pound suet 2 quarts apples 1 pound raisins 1 pound currants 2 pints cider 134 pounds brown sugar 1 teaspoonful cinnamon 1 teaspoonful allspice 1 teaspoonful cloves 1 teaspoonful salt 1 orange rind 1 lemon rind No. 164, Mince Meat Boil until tender two pounds lean beef, and when cold Gem-Chop fine, add five pounds Gem-Chopped apples, one pound beef suet, Gem-Chopped fine, two pounds seeded raisins, one pound citron, Gem-Chopped fine, two tablespoonfuls cinna- mon, one tablespoonful cloves, one tablespoonful allspice, one tablespoonful salt, one nutmeg grated, two and one-half pounds brown sugar, one quart best molasses, two quarts boiled cider.* —Ladies’ Aid Cook Book. 2 pounds beef 1 pound suet 5 pounds apples 2 pounds raisins 1 pound citron 1 quart molasses 2 quarts boiled cider 234 pounds brown sugar 2 tablespoonfuls cinnamon 1 tablespoonful cloves 1 tablespoonful allspice 1 tablespoonful salt 1 nutmeg F) 1 irrm IICP QarrrAnf’c fZ n r-n PliAnnar 4-^ ~ ~ 0 L-& No. 165, Mince Meat 4 pounds lean beef % pound suet Apples 1 pound raisins 1 pound currants pound citron 1 cup molasses 1 quart boiled cider 1 cup brown sugar 1 dessertspoonful cloves 1 dessertspoonful cinnamon 1 dessertspoonful allspice 1 dessertspoonful nutmeg Boil, until tender about four pounds of lean beef ; when cold, Gem-Chop fine and add Gem-Chopped apples (in the proportion of two bowls to one of meat), one cup of molasses, one cup brown sugar, a dessert- spoonful each of cloves, cinna- mon, allspice and nutmeg, one- half pound suet, Gem-Chopped fine, one quart of boiled cider, one pound each of raisins and currants, one-fourth of a pound of citron, Gem-Chopped fine, and a small piece of butter. — Ladies' Aid Cook Book. No. 166, Mock Mince Pie One peck green tomatoes Gem-Chopped and drained, two tablespoonfuls each of salt, cloves, cinnamon and allspice, two pounds currants, two pounds raisins, use one-half as many apples Gem-Chopped as toma- toes, six pounds of brown sugar, one teacup of vinegar; cook slowly for three hours. — Ladies' Aid Cook Book. 1 peck green tomatoes 2 tablespoonfuls salt 2 tablespoonfuls cloves 2 tablespoonfuls cinnamon 2 tablespoonfuls allspice 2 pounds currants 2 pounds raisins % peck apples 6 pounds brown sugar 1 cup vinegar No. 167, Mock Mince Meat One-half cup of molasses, one cup of sugar, one-half cup of Vin- egar, one cup of Gem-Chopped apples, two tablespoonfuls of but- ter, one cracker, Gem-Chopped, one egg well beaten, one-half cup raisins, spice to taste ; cook all together. You can add a little water if it is too thick ; this will make two pies. — Ladies’ Aid Cook Book. % cup molasses 1 cup sugar ^ cup vinegar 1 cup apples 2 tablespoonfuls butter 1 cracker l egg 14 cup raisins No. 168, White Fruit Cake One-half cup butter, one cup sugar, one-half cup sweet milk, two cups flour, two eggs, one cup raisins, Gem-Chopped fine, three teaspoonfuls baking pow- der, vanilla to suit, taste. _ — Ladies’ Aid Cook Book. 24 cup butter 1 cup sugar 24 cup milk 2 cups flour 2 eggs 1 cup raisins 3 teaspoonfuls baking powder Vanilla No. 169, White Fruit Cake j Cream half a cup of butter; add one cup of sugarf then half a pound of Gem-Chopped blanched almonds^-use Cutter No. i), three-fourths a pound of citron, Gem-Chopped with Cutter No. 3 or 4, and three- fourths a pound of fresh cocoa- nut, grated. Beat the whites of five eggs until dry. Add a part to the cake mixture, then add half a teaspoorrful of almond extract, one cup and three-fourths of flour sifted with one teaspoonfid of baking powder, and the rest of the beaten whites of the eggs. Bake in a 'loaf. Cover with boiled frosting, flavored with lemon and mixed with grated cocoanut.— J anet McKenzie Hill. 24 cup butter 1 cup sugar 14 pound blanched almonds •Ji pound citron 34 pound cocoanut 5 whites of eggs 14 teaspoonfuJ almond extract ]$£ cups flour 1 teaspoonful baking powder No. 170, Royal Fruit Cake Five cups of flour, five eggs, one and ope-half cups of sugar, one cup of molasses, one and one - half cups of butter, one teaspoonful saleratus, one-half cup of milk, two pounds of Gem-Chopped raisins, two o pounds of currants, one and one- half poiyuls of Gem-Chopped citron, one nutmeg, two tea- spoonfuls cinnamon, two table- spoonfuls cloves’ ; bake slowly. — From The Kohtnoor. 5 cups flour 5 eggs 1J4 cups sugar 1 cup molasses 1}4 cups butter T teaspoonful saleratus J4 cup milk 2 pounds raisins 2 pounds currants 124 pounds citron 1 nutmeg 2 teuspoonfuls cinnamon 2 tablespoonfuls cloves \ ftv No. 171, I 1 cup sugar 1 cup cream 2 cups flour 1 egt 34 cup molasses 1 teaspoonful soda 1 teaspoonful cinnamon 1 teaspoonful cloves Nutmeg 1 cup raisins 34 cup hickory nuts of erf 01 M mmutM. Add to the well! Return Trf ^ * " t0e at a ff s tlr ono double boiler and cream, if desired. y ten o. 172, Farm 3 cups dried apples 2 cups molasses 1 cup sugar 1 cup butter 1 cup buttermilk 4 cups flour 2 eggs 1 teaspoonful soda 1 teaspoonful baking powder Spices ful of baking powder sifted in SUNDAY’S BREAKFAST Chilled Cantaloupe li _? , Cereal ke*d with Drawn Butter Sauce Hot Rolls Orange Marmalade Coffee Boiled Dressing Ono % teaspoonful Pinch of „ t aspoonful mustard, ” h “' Pepper, % cupful vine- fng' wa tii n8: n° t: * cupful hoil bef f r n • 1 k * ° f two •**«. well BlcnA 1 , tables Poonful butter. "f ! hp cornstarch, sugar Sa,t> mustarrt a "d pepper thor-’ Caramel Cake ' For Mary p ) vanflla “** ^Z\t hakmg powder, whites of 2 eggs flour 611 ' 8nd dry ’ 2 * cupfS Dlacp ° btain the caram «l sirup stove m C ? fUl - ° f su * ar o« the brown it rarefWlv Pan; hcown liquid; add^ery half cupful of hot water arTd let For r fi ? ° r 10 minutes horo^hiy; then add thfflavor! cupVul of f? P and (he Iast half cupful of flour, with which ha. been sifted the baking powder? Cut m the well beaten whites of e e ££s and bake in two buttered layer-cake tins in a moderate oven for about 20 minutes Caramel Icing Two cupfuls brown sugar %' cupful cream, butter sfze 3 walnut, pinch of salt. f t „® 0il a)1 Aether until the mix- fure forms a soft ball j n cold 1 water, stirring constantly; p until cool; spread over cake. The ball formed in the water must wo^ds h h° ld together — in other words, be a very soft one; other- wise the frosting will becom. candy when it hardens. Decom * j mm Eskimos Show 1 nterest in ' Sport; May Become 0-ne of 1930 Challengers 5 Fruit Cake By Edgar Hayes When is a seasoned football player not a veteran? It was always the popular conception that a player with a year’s experience was considered a returning veteran. However, Coach Eddie Powers of North- ern High has his own ideas about such things. During yester- day’s practise Powers was asked how many veterans he had back. “Well, I have nine lettermen back from last year s squad. But with the showing' my team made last Kail you would hardly call them football veterans. Jut let- termen returning.” After several lean years football 5s picking up at Northern. A squad of 55 candidates reported to Coach Powers Thursday and some very likely looking prospects were in the crowd. The size of the boys is en- couraging and the squad is the largest to report in several years. Northern will use a new captain in each game if the present plans are carried out. The non-coaching rule in Detroit has given birth to many new plans in the assignment of captains and no team has ex- pressed itself as satisfied with its own, system. Among the lettermen returning to Northern are Fred Knak, tackle; Swartz, guard; Saunders, a. guard who will be given a chance at tackle; Teper, end; James, quarter- back; Rosenberg, fullback; Fidler, Vi a 1 f ha r l ^ ^CTaH^Iialf hack, and spoonfuls One-half cup butter, onh cup sugar, one-half cup sweet milk, two cups flour, two eggs, onei, cup raisins, Gem-Chopped fine, three teaspohnfnls ’baking pow- der, vanilla to suit, taste/ —Ladies’ Aid Cook Book. :e Fruit Cake Cream half a cup of barter; add one cup of sugar, then half a pound of Gem-Chopped blanched almonds^use Cutter No. i), three-fourths a pound of citron, Gem-Chopped with Cutter No. 3 or 4, and three- fourths a pound of fresh cocoa- nut, grated. Beat the whites of to the cake mixture, then add ract, one cup and three-fourths afifl of baking powder, and the .1 onrrvc Dobbin R*LClSf- CQVJtr THIS IS the taifc 01 and it portrays the low estate to which boxing has fallen. Bat Bat- talino, featherweight champion of the world, fought Roger Bernard of Flint in Detroit. He lost the fight, but retained his title. BAT- TALINO PROTECTED HIS TITLE. Young Jack Thompson, negro welterweight champion o the world, fought Tommy Freeman, Cleveland welterweight, m U® ■> land. Thompson won the 1 lost his title. THOMPSON DID NOT PROTECT HIS TITLE. BATTALINO FOUGHT Ber- nard, a legitimate featherweight, No. 171, Fruit Cake One cup of sugar, one cup of cream, two cups of flour, one egg, one-half cup of molasses, one tea- spoonful of soda, one teaspoonful of cinnamon, one teaspoonful of cloves, a little nutmeg, one cup of Gem-Chopped raisins, one-half cup of Gem-Chopped hickory nuts. —Ladies’ Aid Cook Book. 1 cup sugar 1 cup cream 2 cups flour 1 eg% cup molasses 1 teaspoonful soda 1 teaspoonful cinnamon 1 teaspoonful cloves Nutmeg \ 1 cup raisins ^ cup hickory nuts Ol o. 172, Farmers’ F 3 cups dried apples 2 cups molasses 1 cup sugar 1 cup butter 1 cup buttermilk 4 cups flour 2 eggs 1 teaspoonful soda I teaspoonful baking Spices powder Three cl (soaked 0 ^ molasses ; Gem-Cfiop thf applif put in molasses and simmer on the stove two hours ; one cup of sugar, one cup of butter, one cup of buttermilk, four cups of flout, two eggs, one teaspoonful soda Qne heaping teaspoon- iul of baking powder sifted in the flour, spices to taste. — Ladies’ Aid Cook Book. No. 173, Farmers’ Fruit Cake Two cups dried apples, two cups molasses, two eggs, one cup but- ter, one cup brown sugar, three and one-half cups flour, one cup seeded raisins, two teaspoon- fuls soda, one teaspoonful each cloves, cinnamon, and nutmeg; soak the apples over night in cold water, then Gem -Chop to the size of raisins, put in the molasses and simmer slowly two hours ; put flour on the fruit add the other ingredients, mix well ; it will keep well a month in a crock. — Ladies' Aid Cook Book. 2 cups dried apples 2 cups molasses 2 eggs 1 cup butter 1 cup brown sugar 3^ cups flour 1 cup raisins 2 teaspoonfuls soda 1 teaspoonful cloves 1 teaspoonful cinnamon 1 teaspoonful nutmeg fa: !T» hrr 1 pound fat pork 1 pound raisins H pound citron 2 cups sugar 1 cup molasses n- 1 teaspoonful soda 1 ounce nutmeg 1 ounce cloves 2 ounces cinnamon No. 174, Pork Cake One pound fat pork, Gem-Chopped very fine, one-half pint boiling water, pour over pork ; one pound raisins, Gem-Chopped fine, one- quarter pound Gem-Chopped cit- ron, two cups sugar, one cup mo- lasses, one teaspoonful soda ; mix these all together and stir in sifted flour to make the consistency of » common cake ; one ounce each of nutmeg and cloves, two ounces cinnamon ; bake slowly.— L adies’ Aid Cook Book. No. 175, Pork Cake 1 pound fat salt pork 1 pound raisins 2 cups sugar 1 cup molasses 2 eggs 5 cups flour 2 teaspoonfuls cinnamon 1 teaspoonful cloves 1 t(*acnnnnfn 1 ma«A x icaapuumui uove 1 teaspoonful mace 1 teaspoonful soda and soda. Beat thoroughly and tered paper, about one hour. A Gem-Chop together one pound each of fat salt pork and raisins ; pour over these one pint of boil- ing water, add two cups of sugar, one cup of molasses and two e ggs, well beaten ; mix thor- oughly, then sift in nearly five cups of sifted flour, two tea- spoonfuls of cinnamon, one tea- spoonful, each, of cloves, mace bake in two tins, lined with but- slow oven is needed. —Janet McKenzie Hill. No. 176, Coffee Layer Cake 2 eggs 1 cup brown sugar Yt cup molasses Yi cup cold coffee H CU P butter 1 teaspoonful soda 2 cups flour 1 teaspoonful baking powder H teaspoonful salt Yi teaspoonful spices and nutmeg 1 cup raisins Gem-Chopped raisins. — L adies Two eggs, one cup brown sugar, one-half cup molasses, half cup cold coffee, half cup butter, one teaspoonful soda, two cups flour, one teaspoonful baking powder in flour, half teaspoonful salt, half teaspoonful spices and nut- meg grated. Put together in layers with a boiled frosting in which has been put one cup of Aid Cook Book. No. 177, Coffee Cake One cup of molasses, two cups of brown sugar, one cup of cold coffee, one cup of lard, one cup* of sour milk, three teaspoon- fuls of saleratus, two cups of Gem-Chopped raisins, one tea- spoonful of every kind of spices,, salt, five cups of flour. —Ladies’ Aid Cook Book. 1 cup molasses 2 cups brown sugar 1 cup cold coffee 1 cup lard 1 cup sour milk 3 teaspoonfuls saleratus 2 cups raisins Spices 5 cups flour No. 178, Fig Layer Cake Make layer cake same as for jelly cake ; Gem-Chop fine one- half pound figs ; put them in a. stew-pan with one cup of sugar and about one tablespoonful of water, and cook slowly for twenty minutes, stirring often ; spread on the cake between layers ; ice the top.— From The Kohinoor. 14 pound figs 1 cup sugar No. 179, Fig Layer Cake H Cream half a cup of but- ter ; add one cup of sugar gradually, then, alter- nately, half a cup of milk, and two cups of sifted flour, sifted with three level teaspoonfuls of bak- ing powder, and, lastly, one teaspoonful of orange or lemon extract and the whites of three eggs beaten stiff. Bake in two layer-cake pans about fifteen minutes. For the filling Gem-Chop half a pound of figs (Cutter No. 1) and cook with a little hot water to a smooth paste ; spread a part of the mixture, while hot, upon one layer of the cake, press the other layer upon the figs, then add a little hot water to the rest of the figs and stir in confectioner’s sugar to make an icing of consistency to spread over the top of the cake.— J anet McKenzie Hill. 14 cup butter 1 cup sugar J4 cup milk 2 cups flour 3 level teaspoonfuls baking powder 1 teaspoonful orange or lemon extract Whites of 3 eggs 14 pound figs 2 cups brown sugar X 1 cup sour milk 1 cup butter 1 cup raisins l teaspoonful cinnamon 1 teaspoonful cloves 1 teaspoonful soda Half a nutmeg 2 eggs 4 cups flour No. 180, Spice Cake : r Two cups brown sugar, one cup sour milk, one cup butter, one cup Gem-Chopped raisins, one teaspoonful cinnamon, one of cloves, one of soda, one-half of a nutmeg, two eggs and four cups flour. — Ladies’ Aid Cook Book, No. 181, Fruit Jelly Cake Two cups sugar, two-thirds cup butter, two -thirds cup sweet milk, four eggs, three cups flour, three teaspoonfuls baking pow- der. Divide into three layers ; into one layer stir one cup Gem-Chopped raisins, one tea- spoonful each cloves, cinnamon and nutmeg. Bake and p u t together with jelly. — L adies’ Aid Cook Book. 2 cups sugar % cup butter % cup milk 4 eggs 3 cups flour 3 teaspoonfuls baking powder 1 cup raisins 1 teaspoonful cloves 1 teaspoonful cinnamon 1 teaspoonful nutmeg Jelly No. 182, Date Muffins t Remove fhe stones from *haJf a pound of dates, then Gem-Chop (Cutter N 0 . 1) ; beat gradually into one-fourth a cup of butter, Creamed and mixed with # a well-beaten egg. Al- ternately add one cup of milk and one pin* of flour, sifted with three level teaspoonfuls of baking powder; beat thoroughly and bake nearly twenty minutes in a well-buttered muffin pan or a shallow tin pan. — Janet McKenzie Hill. *4 pound dates H cup butter 1 egg 1 cup milk 1 pint flour 3 level teaspoonfuls baking powder Young and old, all are interested in Sargent’s Gem Food Chopper. The women want it, they buy it, they usjgJfc and then they wonder how it was possible to get along without it. % /r 1 | H : ; : "1 H : / S ; \ f v ; W- " t i : iq^Tv yj H P S FT*‘‘T* r *T*’T j ; i f H4'-T-'r]':H t+#i ft I i Ti rtci t \ tmn i ; i iri I n i pi v~i flti i ••a-v-v-r^vvvr' l i 4 I PJ ; J ! [ : : ; :vr; i i : i i : f ? ! 1/ i : j i i r i : ; : t ■ ":1 ! t : T'"; t i : i I i V V : 1 | i i : V * * ■■ IN PUMPKIN SEASON. 2 cups white sugar 1 cup butter 3 eggs 4 cups flour 3 teaspoonfuls baking pow 2 cups raisins No. 1 cup sugar H cup milk X A cup butter 1 cup raisins 1 egg 1 teaspoonful soda ‘vuii^uuui Li 1 suua 1 teaspoonful cinnamo M teaspoonfnl cloves 2P off spoon stiff. — No. 185 1 cup white sugar Butter or lard 1 egg 1 cup buttermilk 1 nutmeg 1 teaspoonful soda A CU P raisins pinch of salt.— L adies' No. 1- 1 cup sugar 4 tablespoonfuls butter 7 tablespoonfuls milk 1 teaspoonful cornstan VA cups flour 3 teaspoonfuls baking Whites of 2 eggs 1 cup walnuts powder together, stir milk, then flour and ’ then put in the wain place half nuts on top PUMPKIN PRESERVES. pare h °taf - 0 a f°?? s "’ eet Pwwpkin. To everv SBCds and sIice - l b l P "; ? f P um Pkin allow Put th«Z i n<1 , , 1 - 4 Pint lemon ••juice. the> pumpkin in layers in deen Tween’ £2 , th€ ***& layers b'e- tueen each layer of pumpkin ' pour the lemon on top; let stand two or three days, then boil all together ? d ,t‘ ns one cup of w ater for each is tend S er^ a «> USeKlN BUTTER, mi n io^ nd . CUt enough Pumpkin to Select L Vh ge lr ° n f ° r P orcel aln kettle. 1 four L* o s "* eetest pumpkins; stew u * t f b f ven?^ ns Stir to PUMPKIN PIE. it S a so e ft a , n n , S 1 teW *£? pumpkin until slowlv to , ry : . II must be cooked • Prevent scorch- a Press throu & h a colander, and o one cup of the mashed pumpkin l d ’ nin 65 ?’ 3 tablespoons molasses, - cup of sugar, a pinch of salt 1 5 a nJn°f° n / infi:er (or cinnam on) and enough for This wiI1 -make enough for one large pie. n P,l,np kin Pio with lemon extract^ One quart of pumpkin, 2 cuns of sugar mixed with one tahlespoonfm of flour, one teaspoonful of gin-er four teaspoonfuls of cinnamon’ on^LTf mUk en ° Ush t0 thin and tract £ teasp °onful of lemon ex- For th© pie crust, take one cun h^Tf r ';° ne “ half teas P°onfuI salt, one- half teaspoon ful of baking powder : If is )f e 4T Id id id ' * % *&& 2 cups white sugar 1 cup butter 3 eggs 4 cups flour 3 teaspoonfuls baking powder 2 cups raisins Two cups of white sugar, one of butter, three eggs, one cup of water, four cups of flour, three teaspoonfuls .of baking powder two CUDS fikf rPir No. 184, Drop Cake 1 cup sugar 34 cup milk 34 cup butter 1 cup raisins 1 egg 1 teaspoonful soda 1 teaspoonful cinnamon M teaspoonful ci cioyes fep off spoon stiff.— Ladi ES* One cup $ug&, flalf cup sweet inilk, half cup butter, one cup Gem-Chopped raisins, one egg, one teaspoonful soda in a little hot water, one teaspoonful cin- mmon, one-fourth teaspoonful #>v es ; stir in enough flour to Aid Cook Book. No. 185, Buttermilk Cake 1 cup white sugar Butter or lard 1 egg 1 cup buttermilk 1 nutmeg 1 teaspoonful soda 34 cup raisins pinch of salt.— Ladies’ Aid Cook Book. One cup white sugar, butter or lard size of an egg, one egg, one cup buttermilk, one nutmeg, one teaspoonful soda dissolved in buttermilk, half cup Gem-Chopped raisins, flour (not too stiff) ; if you use lard, add a No. 186, Walnut Cake 1 cup sugar 4 tablespoonfuls butter 7 tablespoonfuls milk 1 teaspoonful cornstarch 1J4 cups flour 3 teaspoonfuls baking powder Whites of 2 eggs 1 cup walnuts One cup of sugar, four table- spoonfuls of butter, seven of sweet milk, one teaspoonful of cornstarch, one and one-half cups of flour, three teaspoonfuis of baking powder, the whites of two eggs, well beaten, and one cup of Gem-Chopped walnuts. , + . , Mix the cornstarch and baking- p°wder together, stir the sugar and butter well together, add milk, then floui and whites of the eggs. Beat thoroughly and then put ,n he walnuts well floured. Bake in quick oven and place half nuts on top when iced. — Ladies’ Aid Cook Book. A *T 0 REMOVE IRON RUST o. 1877 Marble Cake 14 cup butter 1 % cups sugar 14 cup milk Cream half a cup of butter ; add gradually one cup and a half of sugar, then half a cup of milk, alternately, with two cups of sifted Hour, sifted again with two level teaspoonfuls of baking pow- der. To one -third of the mixture add one cup of Gem-Chopped raisins (Cut- TFul of cloves, one teaspoonful of cinna- mon, and the yolks of three eggs, beaten until light. To the other two-thirds of the mixture add half a teaspoonful of vanilla extract and the whites of the eggs, beaten until dry. Bake in a loaf pan, putting in the two mixtures by spoonfuls, so as to secure a marble appearancS^ T'rmrn tl iii%y*^ fifty, uimute cording to the thickness of tile' .Will- be required for baju —Janet McKenzie tfii/L No. 188, Tit Tat Toe Cake 4 eggs 2J4 cups sugar 1 cup butter 1 cup milk 2 teaspoonfuls baking powder 2J4 cups flour cup raisins % cup currants H teaspoonful cinnamon or nutmeg 2 tablespoonfuls chocolate 1 teaspoonful vanilla Beat four eggs very light, then add a cream made by- beating two and one -half cups sugar and one full cup butter, with one cup sweet milk, adding the milk grad- ually to creamed butter and sugar, a large pinch of salt, t w o teaspoonfuls baking powder sifted with two and one-half cups flour ; divide the dough into three parts ; to one part add half cup raisins, stoned and Gem-Chopped, half cup currants, half teaspoonful cinnamon or nutmeg, as desired ; for second layer add two tablespoonfuls Gem-Chopped chocolate, one teaspoonful vanilla ; the last layer, or light one, should be flavored with lemon ; when baked put the chocolate layer on bottom, fruit next, light layer on top ; frost the top but not sides. — Ladies' Aid Cook Book. | 1 . ' T Molasses *oayer Cake ops sugar J cup molasses 34 cup butter 34 cup sour milk 2 cups flour > -teaspoonft^ soda 1 teaspoonfal cinnamon 3 eggs 1 cup raisins Of One sugar, one-half cup mo- lasses, scant one-half cup butter, one-half cup sour milk, two cups fipur, one teaspoonful soda, one teaspoonful cinnamon, three eggs ; save whites of two for filling ; bake in three layers. Filling: Put one cup sugar on stove to boil until it hairs, then stir in one cup of Gem-Chopped raisins and whites of the two eggs. — Ladies’ Aid Cook Book. No. 190, Cake Filling Half pound figs or dates, Gem-Chopped fine, two-thirds cup water, half cup granulated sugar ; cook until it thickens somewhat ; put in filling when nearly cool. — Ladies’ Aid Cook * 34 pound figs or dates 34 cup granulated sugar No. 191, Hickory-nut Filling One cup sugar, one cup of Gem-Chopped hickory nuts, one cup sweet cream ; cook till it commences to thicken, remove from stove and stir until thick enough to spread nicely. — Ladies’ Aid Cook Book. 1 cup sugar 1 cup hickory nuts 1 cup cream No. 192, Hickory-nut Filling Put in double boiler one pint milk, one cup sugar, and one tablespoonful butter ; take two tablespoonfuls Hour or one of cornstarch, wet up with a little milk and add the yolk of one egg; stir together and add to milk when it comes to boil ; boil till it thickens ; when cool add one cup Gem-Chopped hickory nuts ; flavor with a little vanilla. — Ladies’ Aid Cook Book. 1 pint milk 1 cup sugar 1 tablespoonful butter 2 tablespoonfuls flour or 1 tablespoonful cornstarch Yolk of 1 egg 1 cup hickory nuts Vanilla Before the days of Sargent’s Gem Food Chopper the housewife used the chopping bowl and knife. It was weari- "t some and nois y and s) ow. Nowadays the Gem chops easily, — nmrlrl’ir onrl nniofUr r quickly and quietly. •4b • No. 193, Almond Filling a n^ k lV b ,? iled 'f*f' P T ° Ut part of il 0,1 a CU P of blanched andCem-Chopfjed almonds, use the remainder for top and sides of the cake, place split almonds over the top. P —Ladies’ Aid Cook Book. No. 194, Caramel 1 cup sour cream 1 cup sugar 1 cup nut meat Filling with Nuts One cup sour cream, one cup sugar, one cup Gem-Chopped nut meat ; cook all together till thick. Flavor to taste. — Ladies’ Aid Cook Book. Macaroons One cup of Gem-Chopped pe nuts, one cup powdered sug t one large tablespoonful of floi and the whites of two eggs drop mixture on buttered pape and bake a light brown in a moderate oven ; one quart of unshelled peanuts will be required. —Ladies’ Aid Cook Book. No. 196, Chocolate Caramel One cup Gem-Chopped choco- late, one cup sugar, one-half cup butter, one cup molasses, one cup Gem-Chopped nuts put in when done ; add vanilla, and pour on buttered tin. — Ladies’ Aid Cook Book. 1 cup chocolate 1 cup sugar % cup butter 1 cup molasses 1 cup nut meat Vanilla No. 195, 1 quart peanuts 1 cup powdered sugar 1 tablespoonful flour Whites of 2 eggs No. 197, Panoche Boil the sugar and milk -thirty minutes, then stir in the Gem-Chopped English walnuts and vanilla; pour into pans. —Mrs. Charles Clark Adams. 4 cups brown sugar 1 cup milk " 3 cups English walnuts 1 tablespoonful vanilla KOWR CKBAM COOKIES. - 8 No. 198, ( 1 cabbage 14 bunch celery 1 cup vinegar 1 egg One cupful of sour cream, one tea - f I S - > ° f k Four this into the mixing bowl, in water first thing in the mom mg is-c iidiich you xfcave already placed on Excellent liver Corrective and sn « find one- fourth cups of flour, smeajk e$ g£ U | substitute for oal mi ?1 and r Liib one tpaspoonful of baking * p °^«Har' ; drugs. fyor dnd one cup of sugar. y Honey, alum and lemon juice is a aaixturc briskly for five ml ^V e ^old-fashioned but good remedy f< Sake in small Jayer n ^ ■ j ' ^croup. A dash of lemon juice fOOR, T>aKe m P* 1 •«" *■ „„„ «vv*yu*>. ^ ucisu ul ivinuu juice in \VV .jcuay .be- 'tisodv but an - ..Jen makes a pleasant and effecth fnade of powdered • u ^ 'tooth wash, cleaning the teeth an ed cream, flavored with almo ’ iab i SWee tenmg the breath. BORAX WILL SET RED IN SWEATER cram- ns, fotr id four IiV fact, emon is pretty much of a concer fated drug store. Outwardly a* ijied, Jemon juice and rosewater wi jjmove tan and whiten the skill, an Jiiken inwardly, lemon juice on lum ■.gar- 'Is fine for hoarseness. hUeihijn. juice with olive oil is U Jperibr as a salad dressing to vine tr, and a teaspoonful of ^mbn juic ar, one me la* )0K, Dear Editress, — Would you kindly publish in your valuable paper a r^ ' ^ ^ * ^spovmui oi ^mvn jum ^cipe for making peppe * , whitl dainty flavor and whitens th ’to set the color m a red and whit, ^ of boUing rlce or sago. Sai woollen sweater. * not set it to] *4 ' lemon juice removes rust stain and ;water but it w LILY, p’bm w'hite goods, and tough mea p. 0 jhay. be made tender by adding a tea Northum^riana ro an J/poqhful of lemon juice to the wate We submit the Ma^^ntoB^ n wWch . u £ be boi j ed . K Uv subscriber of t . t0 have the demands become stained, lemon juic wa who may chance to have tne av wh \ te ; added to the water will se The lemon does not end its usefu s d color. Had you used borax jn thpareer even When the jubjfc and pul] ,* r«t washing water ,the red would- nc have been extracted. The half -akin : have run, and more satisfactory r^nake dainty and attractive recepta would have been attained thables for serving ices or salads, o suits woum in salt, the rinds clean bras. t wifi rfiich f the Put f 1 may be possible now If the red hs| T-nn iTtoThe~ ‘white, endeavor to rAJorottghly and quickly. move the stain before getting the e^ tire sweater again. To do this use soansuds or ammonia, or mo\s- urin, dilute tartaric acid, or strong t pn W ith dilute tartaric acid, or etroi alcohol; Sen wa^i the sweater in solution of ^borax and water. ■ :wr ■ 1 — •'