THE LIBRARY OF THE UNIVERSITY OF NORTH CAROLINA y on ae BF > THE COLLECTION OF NORTH CAROLINIANA ENDOWED BY JOHN SPRUNT HILL CLASS OF 1889 C6)1.5 R16b am (00044650939 = wee w SH in of Library Building! Hi wer THIS TITLE HAS BEEN MiUKUriLiwcd Form No. 471 Digitized by the Internet Archive in 2021 with funding from University of North Carolina at Chapel Hill https ://archive.org/details/raleignhcookbookOOunse ” > hes The Raleigh Cook Book. ( ISSUED BY THE Ladies’ Church Improvement Society OFTHE Bikol BAPTISE- CHURGE RALEIGH, N. C. LEONE. RALEIGH: EDWARDS & BROUGHTON PRINTIN @ CO, 1907. “We may live without poetry, music and art; We may live without conscience, and live without heart; We may live without friends; we may live without books; But civilized man can not live without cooks. He may live without books,-what is knowledge but grieving? He may live without hope,—-what is hope but deceiving? He may live without love,—what is passion but pining? But where is the man that can live without dining?” —Owen Meredith. SOUYTI~ NCC NoJU THESE RECIPES HAVE ALL BEEN KINDLY FURNISHED BY RALEIGH HOUSEKEEPERS. eo ae ye 7“ Re ee tgp we a TABLE OF CONTENTS. PAGE Soups ved occ ce vie a op wal aog og te een oe eee cede eect > 5 Meats—Pigh . .). << slg a 0 wk muna on eMac tae entitled elect uence ss 8 Meats? sco. ccc ded eu ’o d gud oo cdua: 5) AMRaieaiee ts tee Renee et carte eden meta ieee testes 10 Meats<—Fow]) c.c.ccls es 40) “am ah lee ns eee eine tt albert eee lta ute ge 1 12 Meats—Fish and Meat Sauces............sseevcceesseecreceeees 13 Vegetables 2.066403 i 4 aoe aie 9 penton penetote epee e Regie a ge tee ceaesi 15 Entrees—Croquettes .....sssssetsees- renee sess even emtns ss ve danlo Entrees—Soufiles .4..5 ss 2 is 5 sip eesnele eet ieee aac tecar then aesmcner ee 20 Entrees—Fritters ..4.'3 +92 < iad gas eee On eae ey anine 21 Salads ne ae te fo 0a ao Deo er ee ek ea 22 Salad: Dressings 5 v.csis ise ao 6 nee Rieter cue einen ate ee crete tatoo 26 ~' Sandwiches: sé.) 2 oP aieis de a 0 Oe eae ee ee ae 28 | Deas: ee re arora Nae {oud a ORS aU ORE hs Soran 30 Cheese sale n'a s Grea plese 2 ted OR eee cree Renee emacs 32 Breads: Gene yea vas O58 ree eee FAR IW Aa eh 33 Pastry: and Pies... 523 p40 + © 0 eee en el eee serene naa 39 Puddings 2.92.05 sees tis ee ary a Cie ie eee Dee een cade oe 43 Sweet Sauces. oi. o0 Wek wc sp. 6 ovat Sak ORIG R ate tee eke der oe eee 47 Light ‘Desserts 9... 62. 15. ss a ap 0 We te ae sete eee eee 48 Cakes oie oy Maes 2a Pais Gao agg eee eae 52 Cakes— (Smalh) oiisicis by da 4 6S a Fo ae ates Pe eee eta ee 59 Icings and Fillings. +... [ny <3 0d erm oieeeeta sy em ethene tener 62 Ice Creams and Sherbets .: ss. a5 «he pieenee eeien nen poner treet ete ane 64 Catsups Sand Pickles .'5...../. isla ga Aa ieee cre tent Reel eee org 67 Camming 606. ./ea is ais fy Dee eee eee ener 70 Jelly and Preserves. sa; ius) 9 ele dA ee ee i eee ee g (A Beverages 5 .ciwi cg sched picie oe bok 0 eee eed eee soe oe 73 Candies: 6.066 bind oe sie a0 «ene 0 ae ane a eae 75 Food for the Sick 24.25 <.-s «> scepeQine pay aos ee eat ete eee eee ray ci 78 Hints to, the “Hostess 35 5. dale cp on eee Re teers etc 79 Helps for Housekeepers—Weights and Measures...........-..... 80 SOUPS. Vegetable Soup with Beef.—Ten-cent soup bone; 5 quarts cold water; 1 onion (small); 1 turnip; 1 potato; 1 carrot; 1 parsnip; 1 root of celery; 1 teacup chopped cabbage; salt and pepper to taste; 2 tablespoons of rice. Put soup bone in a soup kettle, add the cold water, place over a moderate fire. Bring slowly to a boil, skim off skum, and simmer gently four hours. Remove the meat and skim again. Wash the vegetables, cut into dice and add them to the soup. Simmer one hour longer, season to taste, and it is ready to serve. 1 pint tomatoes; 1 pint corn; % pint cut-up okra; % pint fresh butter beans, or % cup of dried butter beans; 2 tablespoons of flour slightly browned; pepper and salt to taste. Put beef bone on in cold water, let boil an hour and a half. Take out bone; put in vegetables and let boil an hour longer. Moisten the flour with cold water, stir in the soup, let boil up again. Add pepper and salt to taste. This will serve ten or twelve people. Pe CUT Ds 1 white potato; 1 onion; 2 tablespoons rice; 1 parsnip; 1 Sweet potato; 2 quarts of cold water; 1 sprig parsley; salt and pepper to taste. Cut the vegetables in dice. Put the butter into a frying-pan, and when hot put in all the vegetables but the white potato and fry to a light brown. Turn the whole into a soup Kettle, add the water, rice, parsley, celery and salt. Let them boil slowly one and a quarter hours. Then add the white potato; boil fifteen minutes longer, season and serve. Tomato Soup.—1 quart can tomatoes; % cup butter; 4 cloves; a few pieces of celery, or 1 teaspoon of celery salt; 1 slice of onion; 1 pint hot water; 3 tablespoons corn starch; 1 tablespoon sugar; salt and pepper to taste. ; Cook water, tomatoes, onion, celery and cloves together twenty minutes. Add butter, stir in cornstarch, wet with a little cold water. Boil soup until clear, then season. Tomato Bisque.—1 quart tomatoes; 3 cups water; 1 pint milk; 1 heaping tablespoon butter; 3 tablespoons flour; salt and pepper to taste. Add water to tomatoes and boil until tender. Strain through a colander and return juice to the fire. Add a pinch of soda and the butter and flour rubbed together. Pour in milk and season. Serve at once. 1 /Des ie = 4 pL AAtyg ata Pe ee, Ss 6 THE RALEIGH COOK BOOK. Oyster Soup.—i quart oysters; 1 pint milk; 1 pint water; 2 heap- ing tablespoons butter; salt and pepper to taste. Mix oyster liquor, water and milk, and when it is hot, add oysters and butter. Let come to the boiling point and remove immediately. Add salt and pepper to taste. Brown Broth.—2 young carrots; 2 tablespoons butter; 1 teaspoon salt; 1 quart boiling water; 1 potato; 1 onion; 1 bay leaf; 1 salit- spoon pepper; 1 teaspoon kitchen bouquet. Serape carrots, cut into dice; pare and cut potato; slice onion. Put the butter into a frying-pan; throw in the vegetables, and shake or stir till they are a golden brown; then throw them into a Kettle and cover with the boiling water. Add bay leaf, and simmer gently twenty minutes. Press through a sieve. Return to the Kettle; add kitchen bouquet, salt and pepper. Cream Chicken Soup.—Scraps and bones of chicken or turkey; 3 pints cold water; 1 stalk celery cut in pieces; 1 heaping table- spoon butter; 2 heaping tablespoon flour; 1 slice onion; 1 pint cold milk; salt and pepper. Simmer slowly the chicken, water, celery and onion until reduced to about one quart. Strain out the bones. Melt butter and stir it into the flour and add the milk. Boil until thick, and add to the chicken broth just before serving. Season and serve very hot. White Sauce for Cream Soups.—1 pint milk; 3 tablespoons butter; 1% tablespoons cornstarch, or 2 tablespoons flour; salt; white pepper. Scald milk; rub butter and flour together; add to milk, and boil until thick. Season. Cream of Corn Soup. and pepper. If fresh corn is used, cut down the middle of each row of kernels and press out the pulp. Cook the cobs in a little cold water and add this water to the pulp. Cook slowly ten minutes, then press through sieve into sauce. Thin with milk or water. Season to taste. Canned corn may be used. 1 pint fresh corn; 1 pint white sauce; salt Cream of Asparagus Soup.—Cream of Asparagus Soup may be made as Cream of Corn Soup by using one bunch of asparagus, boiled for three-quarters of an hour and pressed through a colander, or canned asparagus may be used. Cream of Celery Soup.—Cream of Celery Soup may be made as Cream of Corn Soup. Use roots, tough stalks and white leaves of celery. Boil thirty minutes and press through a colander. Green-Pea Soup.—1 pint shelled peas; 1 quart water; 1 tablespoon butter; 1 tablespoon flour ; 2 cups milk. SOUPS. (: Cook peas in water until soft; remove, press through colander. Put butter in pan and let melt, add flour and stir until smooth; have milk hot, and add to butter and flour. Place in double boiler and cook half hour; add the pulp of the peas. Season to taste. Croutons.—Cut stale bread in one-third inch slices and remove crusts. Spread thinly with butter. Cut slices in one-inch squares or finger lengths; put in pan and bake until delicately browned, or fry in deep fat. Noodles.—2 eggs; flour. Beat eggs slightly, add a little salt, and flour enough to make very stiff dough. Knead and roll out as thin as possible. Allow dough to dry for an hour, then cut in fancy shapes, using sharp knife or French vegetable cutter. Dry, and when needed cook twenty min- utes in boiling salted water; drain and add to soup. Noodles may be served as a vegetable with cream sauce, or with cheese. 8 THE RALEIGH COOK BOOK. MEATS. FISH. Planked Fish.—Split open a firm fish and remove backbone. Lay on well-buttered plank or fish sheet and dredge with flour, salt and pepper and spread with soft butter. Bake in a hot oven, then sur- round fish with a thick border of well seasoned mashed potatoes and return to the oven to brown. Garnish with lemon and parsley or radishes and parsley and serve. Baked Shad.—After cleaning, make a dressing of bread crumbs, salt, pepper, butter and parsley, and mix this up with the beaten yolk of egg; stuff the fish with it, and sew it up or fasten a string around it. Pour over it a little water and some butter and bake as you would a fowl. A shad will require from an hour to an hour and a quarter to bake. Garnish with slices of lemon, watercress, etc. Dressing for Baked Shad.—Boil up the gravy in which the shad was baked, put in a large tablespoon of catsup, a tablespoon of brown flour which has been wet with cold water, and the juice of a lemon. Serve in a sauce boat. To Broil Fish.—Any small fish or the steaks of a large fish are nice broiled. Prepare as for frying, rub the bars of the gridiron with butter, then place the fish skin down; do not turn until nearly done, and broil slowly. Turn up and lay in a dish with butter, pepper and salt. To Fry Shad or Small Fish.—The fish should be cleaned, washed well in cold water, and immediately wiped dry, inside and out, with a clean towel, and then sprinkled with salt. Have the lard or drip- ping boiling hot before putting in the fish. The fish may be rubbed over with flour or meal before frying. Codfish Ball.—Shred fish and soak in cold water one hour ; take out and put on stove in boiling water a few minutes; then drain and mix with an equal quantity of Irish potatoes, a small piece of butter, pepper to taste, beaten egeh, and roll in cracker or meal and fry in a little lard. Deviled Crabs.—1 pint crab meat; 3 hard-boiled eggs; lemon; salt and pepper; butter or cream. Take one pint of crab meat, either fresh or canned; cut in fine bits, add one-third as much bread ‘crumbs, two or three chopped hard- boiled eggs, and lemon juice; season with pepper, salt and butter or cream. Clean the shells nicely and fill with the mixture, sprinkle over with bread crumbs and small bits of butter, and brown in oven. These may be served in ramekins. MEATS. 9 Fried Oysters.—Drain the oysters well. Have ready 1 egg, well beaten, to which has been added 1 teaspoon of salt and a dash of pepper. Take a fork and dip the oysters first in rolled cracker crumbs, then in the egg, and again in the crumbs. Have in the frying-pan the lard deep enough to cover the oysters well. When smoking hot, put in the oysters and fry a light brown. Escalloped Oysters.—1 quart of oysters; bread crumbs; % cup milk; % cup oyster liquor. Drain the liquor from the oysters. Butter a deep baking-dish and cover the bottom with bread crumbs. Put in a layer of oysters seasoned with salt and pepper, then a layer of bread crumbs dotted over with bits of butter, then oysters, and so on until the dish is full, finishing with bread crumbs. Bake for half an hour. These may be served in ramekins. Panned Oysters.—25 oysters; 2 tablespoons butter; %4 teaspoon salt; pepper. Cook oysters until plump. Add butter, salt and pepper, and stir well. A little lemon juice improves the flavor. Serve on toast. Oyster Short Cake.—1 quart flour; 4 tablespoons butter; 2 heap- ing teaspoons Royal Baking Powder; 1 teaspoon salt; milk enough to make a very soft dough. Mix with a spoon. Bake and split in halves and spread the lower half with the creamed oysters, cover this with the other half. Serve hot. Creamed Oysters for Short Cake.—1 quart oysters; 1 pint milk; 2 tablespoons flour; 2 tablespoons butter; salt and pepper. Heat milk., Moisten the fiour with a little cold milk and add to milk, then the butter. Cook until thick, season with salt and pepper, and add the oysters, and in a few minutes it is ready to serve. Oysters creamed in this way may be served in ramekins or in bak- ing-dish. Oyster Cocktails.—36 oysters; 1 tablespoon horseradish; 1 table- spoon Worcestershire sauce; 3 teaspoons lemon juice; 4 teaspoons tomato catsup; 15 drops tobasco sauce; salt to taste. Drain oysters well, put four or five oysters in each glass, and pour dressing over them. ‘Oyster Minece.—1 quart oysters drained and chopped; 2 cups browned bread crumbs; 4 hard-boiled eggs chopped; 4 eggs not cooked; lump of butter; salt and pepper; 1 cup chopped celery. Mix oysters, bread crumbs, hard-boiled eggs, celery, butter and seasoning. Beat the four eggs stiff, add to mixture, mix well and bake. 10 THE RALEIGH COOK BOOK. Little Pigs in Blankets.—Season large oysters and cut very thin slices of bacon about two by three inches. Wrap the oyster in bacon and fasten with small wooden toothpicks, and cook a nice brown; serve with picks in them. MEATS. Boiled Old Ham.—Select a well-cured old ham weighing about eight pounds; soak all night in water. Put it into the boiler with enough water to cover well, and add one-half cup of good molasses and one-half cup of brown sugar. Cover well and cook slowly about four hours. Let it get cold in the water in which it is cooked. Peel off the skin and sift over the top cracker crumbs and black pepper and bake in a moderate oven one hour, basting frequently with the juice that runs out. Baked Fresh Pork Ham.—Select a small-sized ham. Place in greased pan with a cup of water and cook in a slow oven for three hours, or until thoroughly done. Pour off most of the grease, then season what remains in the pan with red and black pepper and a small piece of butter. Sweet potatoes may be baked in the pan with the pork. To Barbecue Pork.—Barbecue may be prepared in the same way as fresh pork ham by adding one-half teacup of vinegar to the gravy and basting frequently while baking. Sausage.—3 pounds of meat; 3 level teaspoons of salt; 3 tea- spoons sage; 2 teaspoons pepper; 2 or 3 pods red pepper. Grind meat. Dry pepper and sage in oven, rub fine and sift. Sea- son meat and mix thoroughly. Fried Liver and Bacon.—Cover slices of liver with boiling water and let stand five minutes. Remove thin outside skin. Sprinkle with salt and pepper, dredge with flour and fry in bacon fat. Adda little hot water, cover pan and let steam afew minutes. Serve with bacon. Pot Roast.—A piece from the back of the rump is best for this. Place in a hot kettle over a good fire. Brown on one side, then turn and brown on another, turning until all sides are seared. Then add one pint of boiling water, cover and cook slowly till tender. Add salt when the meat is half done. Take from pot, place in a roasting-pan and pour around it the gravy and put in a quick oven one-half hour, basting frequently with its gravy. Rib Roast Beef.—Have the oven and baking-pan well heated when the beef is first put in; this causes the outside to brown quickly and thus retain the juices. Take a rib piece or loin roast of seven or eight pounds. Wipe it carefully all over with a clean MEATS. 11 wet towel. Putin the hot pan inside the well-heated oven and baste frequently with its own fat or butter. When partly done, season with salt and pepper. This roast requires two hours to cook. Put on a hot dish and pour over it the gravy, after skimming off all fat. Peeled potatoes, either Irish or sweet, may be put in the baking-pan with the roast, turning them about when the meat is basted. The potatoes should be put with the meat an hour before it is taken up, or they may be first partly boiled, then put into the baking-pan to brown with the roast. Beef or Veal Loaf.—2 pounds lean raw beef or veal; 1 cup cracker or bread crumbs; 1 small teaspoon salt; 1 teaspoon pepper; 1 egg; 1 teaspoon sage; a few drops onion juice. Grind the meat fine, add egg, crumbs and the seasoning; moisten with enough milk or water to make into a long loaf. Bake about three-quarters hour in a slow oven, basting three or four times while baking with a tablespoon of butter melted in a half cup of boiling water. Serve cold, cut in thin slices. Beefsteak Stuffed and Rolled.—1 pound round steak; 1 cup crumbs; 2 tablespoons butter; 2 tablespoons parsley; 2 tablespoons celery, cut fine; % teaspoon salt; % teaspoon pepper; % teaspoon onion juice. Moisten crumbs with litthe warm water; mix with butter, parsly, onion juice, celery, pepper and salt, and spread evenly on meat, roll and tie. Sprinkle lightly with flour, lay a few slices of bacon on top. Place in a baking-pan with a little water and bake as a fowl. Broiled Steak.—Use a castiron pan and let it become almost red-hot before putting the meat in. Rub it lightly with a bit of fat from the meat. Let meat lie on one side till seared, then turn it, and continue turning it occasionally until done. Season with salt, pepper and butter. Time—For steak 1 inch thick, 5 or 6 minutes; for steak 1% inches thick, 8 to 10 minutes. Hamburg Steak.—Chop finely one pound lean raw beef; season highly with salt, pepper, a little sage and a few drops of onion juice. Make into small cakes, flour and fry. Breaded Veal Cutlets.—Have the cutlets as thin as possible, wash and cut into pieces about two inches square. Dip first in beaten egg and then in bread crumbs. Fry the cutlets first on one side then on the other in hot drippings. Serve with or without gravy. Breaded Brains.—1 set calf brains. Remove the fine skin and blood vessels from round the brains. Put them in a small saucepan, cover with cold water and simmer gently five minutes. Take from fire and let cool. Cut in six or eight pieces, dip first in egg and then in bread crumbs and fry. Garnish with parsley, and for a luncheon dish serve with green peas. 12 THE RALEIGH COOK BOOK. Steamed Leg of Mutton.—Wash and place the leg in a steamer and cook until tender. Put in a roasting-pan, salt, and dredge well with flour, cook in a hot oven until nicely browned. The water that remains in the steamer may be used for a soup. Serve with currant jelly or with mint sauce. Mint Sauce.—4 cup finely chopped mint leaves; % cup vinegar; 1 tablespoon powdered sugar. Dissolve the sugar in the vinegar, pour over the mint and let stand thirty minutes on back of range to infuse. If vinegar is very strong, dilute with water. Roast Turkey.—Place a carefully dressed turkey breast up, in a dripping-pan, with one quart of cold water, a small slice of bacon and a stalk of celery. Baste frequently, turning the turkey as the upper side browns. If the breast does not brown as fast as the other sides, brush with a little butter. Dressing may be made of stale bread and a little butter moistened with water or milk. Bake in a separate pan and serve around the turkey, or the turkey may be stuffed before roasting. Oysters or celery may be added to dressing if desired. Roast Duck (Tame).—Pick, draw, clean thoroughly, and wipe dry. For dressing use three pints bread crumbs, six ounces butter, or part butter and salt pork, one onion chopped, and one teaspoon each of sage, black pepper and salt. Do not stuff very full. If not fat enough, it should be larded with salt pork, or tie a slice upon the breast. Place in a baking-pan, with a little water, and baste fre- quently with salt water. Some add onions and some vinegar. Turn often, so that the sides and back may be nicely browned. When nearly done, baste with butter and a little flour. These directions will apply to tame young geese as well as ducks. Apple Sauce.—Apple sauce made of stewed and unsweetened apples should always be served with roast goose or duck. The apple sauce may also be made in the following manner: Wipe half a dozen or more sour apples, cut out the cores without breaking the apples, and then put them in the baking-dish with the goose or duck, about 4 Ominutes before taking up the fowl. Baste both fowl and apples until done and then serve them on the same dish. FOWL. Young Fried Chicken.—Wash and cut up a young chicken, wipe it dry, season with salt and pepper, dredge with flour or meal, or dip in beaten egg and then in cracker crumbs. Have in a frying-pan one ounce each of butter and sweet lard made boiling hot. Lay in the chicken and fry brown on both sides. Take up, drain it and set aside ina dish. Stir into the gravy left, if not too much, a large MEATS—SAUCHES, ETC. 13 tablespoon of flour, make it smooth, add a cup of milk or water, season with salt and pepper, boil up and either pour over chicken or serve in gravy boat. . Partridges may be halved and fried in the same way. Smothered Chickens or Birds.—One half-grown chicken. Place in pan, dredge with flour, sprinkle with salt and pepper. Add heaping tablespoon of butter, place in pan and pour in about three cups of water. Cover and steam until tender. Remove, cover and set on the upper grate of the oven and brown. Two or three slices of bacon may be cooked in pan with the chicken and will improve the flavor. Chicken or Bird Pie with Oysters. 1 pint of oysters, or more if desired. Cut up the chicken, or cut the birds in half, and boil or stew until tender. Line a baking-dish with nice pastry. Then put in a layer of chicken, or birds, then a layer of raw oysters, seasoning each layer with pepper, salt and bits of butter, and adding a part of the liquor in which the chicken or birds were boiled, until the liquid is even with the top layer. Then put on the top crust and bake about forty minutes in moderate oven. If greater flavor of oysters is desired, boil the liquor from the oysters and mix with the chicken liquor before adding to the pie. 1 chicken or 6 small birds; Brunswick Stew.—Stew one chicken, with several slices of bacon, in half gallon of water until bones can be removed. Cook in sep- arate saucepan six large ripe tomatoes, one-half pint butterbeans, and six ears of corn cut from cob; add to cu pieces of chicken from which bones have been removed; season with salt, pepper and but- ter; cook) until thick enough to be eaten with fork—will probably require four hours cooking. FISH AND MEAT SAUCES. Apple Sauce.—1 dozen apples; 1 tablespoon butter; 1 teacup sugar; juice 1 lemon; a little nutmeg. Pare, core and stew apples until tender, stir in the butter, sugar and lemon juice and fiavor with nutmeg to taste. English Apple Sauce.—The stewed apples are mixed with gravy and very highly spiced. A high seasoning of pepper or curry powder is also added. Serve apple sauce with roast pork, roast goose or duck. Cranberry Sauce.—1 quart of cranberries; 2 cups sugar. Put berries in porcelain-lined saucepan, adding oné pint of water, and stew them until tender. Then press them through a colander, return to the saucepan, add the sugar and stir over the fire until the sugar is melted. 14 THE RALEIGH COOK BOOK. Cranberry Jelly—Cranberry jelly can be made by cooking the cranberry sauce longer or adding gelatine. Then turn in a deep dish or jelly moulds to cool. Cut into blocks or serve in the shape of the moulds. Serve cranberry sauce or jelly with roast turkey, chicken or game. Tomato Sauce.—4 can stewed tomatoes; 1 small onion; 1 table- spoon butter; 1 sprig parsley; 1 tablespoon flour; 1 blade mace; salt and pepper to taste. Put tomatoes on the fire with the onion, parsley and mace and cook 10 or 15 minutes. Melt the butter and rub in the flour. Press tomatoes through a strainer, add to butter and flour, stir until it boils; add salt and pepper. Tomato Jeily.—Tomato jelly can be made as Tomato Sauce, adding gelatine to harden it. Cool and cut or mould as cranberry jelly. Serve tomato sauce or jelly with roast beef, steak or cutlets. Mint Sauce.—1 cup chopped green mint; % cup vinegar; % cup sugar. Mix one hour before serving. A little salt and pepper may be added. Some prefer to mix the sauce only ten or fifteen minutes before serving. Mint Jelly.—Made as mint sauce, only preparing it day before and adding one tablespoon of gelatine. Place on ice until wanted, then cut into blocks and serve with spring lamb. Serve mint sauce or jelly with roast lamb or mutton. Thin White Sauce.—2 tablespoons butter; 1% tablespoons flour; 1 cup scalded milk; %4 teaspoon salt; few grains pepper. Put butter in saucepan, when melted stir in flour salt and pepper. Stir until smooth, then add gradually the cup of milk—hot milk is better—and simmer for two or three minutes. Serve thin white sauce with fish, sweetbreads, vegetables, etc. Drawn Butter Sauce.—1 pint hot water; % cup butter; 2 table- spoons flour; % teaspoon salt; pepper to taste. Put the butter in a saucepan, and when melted add the dry flour and mix well. Add the hot water and stir rapidly as it thick- ens. Add the salt and pepper. This sauce may be made the foundation for many other sauces— egg, Caper, parsley, etc.—by adding these tmaerials and the proper seasoning. Pepper Vinegar.—Fill a quart bottle with small red peppers, or large ones cut fine. Add two tablespoons of light brown sugar and fill with good cider vinegar. Will keep indefinitely. Invaiu- able in seasoning sauces, or use with meats. VEGETABLES. 15 VEGETABLES. Vegetables—To Cook.—Good authority says that all fresh vegeta- bles should be put on to cook in boiling water. Salt should be added to the water in which top-ground vegetables are cooked. Underground vegetables should be salted after cooking. Keep the water boiling as rapidly as possible, and never allow vegetables to stand in water after they are done. Dried vegetables should be soaked before cooking, as also rice and dried fruits. Asparagus, twenty-five to thirty minutes. Beets, sixty minutes. Cabbage and cauliflower, twenty-five to thirty-five minutes; some say boil one hour. Carrots and turnips (young), forty-five minutes; in winter, one hour. Corn, ten to fifteen minutes. Lima or shell beans, young, forty-five minutes; dried, one and a quarter hours. Okra, thirty minutes. Oyster plant, forty-five to sixty minutes. Potatoes, baked, thirty to forty minutes. Potatoes, steamed, twenty to forty minutes. Potatoes, boiled (in skins), twenty to thirty minutes. Potatoes, boiled (pared), thirty-five to forty-five minutes. Peas (green), twenty minutes. Spinach, thirty to sixty minutes. String beans (snaps), thirty to sixty minutes. Summer squash, thirty to sixty minutes. Tomatoes (stewed), forty-five to sixty minutes. Of course’ judgment is required, as vegetables require more or less time, according to size. Asparagus.—Serve boiled asparagus on buttered dry toast; season with butter, salt and pepper. Green Corn Pudding.—'% dozen ears corn; 3 eggs; 1 tablespoon lard or butter (or both mixed); 1 tablespoon flour; salt and pepper to taste. Scald corn and cut off while hot, add butter to melt. Make a thin batter of milk (or water), flour and eggs; add corn and butter, salt and pepper. Cook in a hot oven to brown. Canned Corn Pudding.—To one pint corn add 3 egg-yolks, 3 tea- spoons melted butter, 1 heaping teaspoon flour, 1 teaspoon sugar, salt to season, 1 pint rich milk. Beat, then fold in whipped whites of 3 eggs. Turn mixture into a buttered baking-dish cover with cracker crumbs, dot with bits of butter, and bake in a steady oven. 1 pint grated sweet corn; 1 egg; 4% teacup flour, Corn Oysters. or bread crumbs. 16 THE RALEIGH COOK BOOK. Mix well together and drop a teaspoonful at a time in deep, boiling fat. Very nice. Macaroni with Tomato Sauce.—1-3 box macaroni; 2 quarts boiling water; 1 tablespoon salt. Boil macaroni in the boiling water and salt until soft. ince Tomato Sauece.—1 cup tomatoes; 2 tablespoons flour; small jurce onion; 2 tablespoons butter; salt; pepper. Rub through strainer and add 2 tablespoons butter mixed with 2 tablespoons flour, salt and pepper. Cook together 15 minutes. Macaroni with White Sauce.—%4 cup macaroni; 2 quarts boiling water; 1 tablespoon salt; % cup grated cheese. Boil % cup macaroni in 2 quarts boiling water and 1 tablespoon galt, until soft. Drain in a strainer and rinse with cold water. Put a layer of macaroni in a buttered pan, sprinkle with cheese and repeat until all cheese and macaroni used. Pour white sauce over top, cover with buttered crumbs and bake till these are brown. White Sauce.—2 tablespoons butter (melted); 1% tablespoons flour; 1 cup milk; 1% teaspoon salt; % cup buttered crumbs. Mix butter and flour. Add scalded milk and boil until thick. To Cook Rice.—Put one cup of rice into three quarts boiling water, cook twenty minutes, drain rice in colander, pouring over it several cups of water to remove starch. Add salt and a little butter; place colander in the oven until grains stand up whole, or place colander over saucepan filled with boiling water, and finish cooking by steam. Stuffed Irish Potatoes.—Bake as many potatoes as needed. When done, cut off a small slice from one end so as to allow the potatoes to stand; then cut a large slice from the other end and remove the inside. Mash the pulp thoroughly, and while hot add 1% tablespoon butter and 1 tablespoon grated cheese to every four potatoes. Add boiling milk, pepper and salt; fill the potato shells and sprinkle over each mixed bread crumbs and grated cheese. Put in hot oven and brown. Many omit the cheese and bread crumbs, filling the shells full of mashed potato and then browning. Chopped cold meats can be used in the place of the cheese. If very large potatoes are used, cut in half and stuff as above directed. Potatoes, Vienna Style—Mash hot well-cooked and drained pota- toes, and season liberally with salt and butter. Add a very little cream or rich milk, and beat until light and smooth. Two or three beaten egg yolks may be added, but are not a necessity. The mix- ture needs to be dry rather than moist. Shape into portions similar to a Vienna roll, having pointed ends. Score each three times, to simulate the roll; brush over with the yolk of an egg beaten and diluted with a little milk, and set into the oven, to become very hot, VEGETABLES. Ly, and brown the top. Serve with any dish with which mashed potatoes’ is called for. Saratoga Chips.—Pare one large potato and cut in very thin slices on a vegetable cutter, into a bowl of cold water. Let soak ten min- utes, then take out a few pieces at a time, and dry them on a towel. Throw the slices, a few at a time, into deep boiling lard, and when light brown take out and place on a piece of soft brown paper. Dredge with salt. Potato Cakes.—1 cup mashed potatoes, seasoned with butter, pep- per and salt. Mould into small cakes, flour and fry. Sweet potato cakes are made in the same way, adding a little sugar. Sweet Potatoes Candied.—Boil sweet potatoes until nearly done, peel and cut into slices about a quarter of an inch thick. Put ina baking dish, a layer of potatoes, then butter and light brown sugar, then layer of potatoes, etc. Always have the last layer butter and sugar. Pour in a haif cup of water to make syrup. Bake slowly thirty minutes. A Delicious Dish.—Pare sweet potatoes and boil. While hot mash and add enough melted butter and milk to make the mass soft; then whip in two well-beaten eggs, and cream sufficient to make the mix- ture very soft. After adding salt, put into a buttered pudding-dish and bake until golden brown. Sweet Potatoes, Fried—Pare and slice potatoes lengthwise in rather thick slices, fry in hot dripping. When brown add a little water and sugar, cover and let steam a short time before serving. Stuffed Baked Tomatoes.—Cut a slice from the blossom end of unpeeled tomatoes, scoop out the pulp, and mix it with an equal amount of bread crumbs, a very little chopped onion, salt and pepper, and one beaten egg. Fill the tomatoes, and bake in a pan with hot water just covering the bottom. Baste with melted butter mixed with a little water. Fried Tomatoes.—Cut large half-ripe tomatoes in thick slices. Dip in egg, then in fine bread crumbs, and fry in butter or lard until quite brown on both sides. Add a little water or milk to the ege. Cauliflour with Cheese.—Boil cauliflower in water with a little salt until tender. Cut in small pieces and then cover the bottom of a baking-dish with cracker crumbs, add a layer of cauliflower, grated cheese, bits of butter, alternating until the dish is full, with cracker crumbs on top. Pour in enough milk to moisten, put in the oven to brown. Celery with Cheese.—Cut up two or more heads of celery and cook until tender in water; drain and put into a buttered baking dish in 2 18 THE RALEIGH COOK BOOK. layers with white sauce and grated cheese, with cheese and fine bread crumbs on top; bake until brown. This is prettily served in a shell of Edam cheese from which all the inside has been used. Eggplant and Cheese.—Pare the eggplant and cut in thin slices; sprinkle with salt, and pile, with a weight on top. After an hour wash the slices in cold water and wipe dry; then dip into beaten egg and crumbs, and fry brown. Make a very large cup of white sauce, and put a layer of it into a baking-dish, then a layer of egg- plant, then one of grated cheese, then sauce again, and soon. When the dish is full, put crumbs and cheese on top, and brown in the oven. Turnip with White sauce.—Pare turnips and cut into dice. Cover with boiling water in a saucepan and boil for half an hour. When turnips are nearly done make a white sauce, and stand over the kettle to keep hot. Drain turnips, turn into a vegetable dish, pour white sauce over them and serve very hot. ENTREES. 19 ENTREES. CROQUETTES, Thick White Sauce (For Croquettes or Pates).—1 pint milk; 2 even tablespoons butter; 4 heaping tablespoons flour; 4% teaspoon salt; % teaspoon white pepper; 1% teaspoon celery salt; a few grains of cayenne. Scald the milk; melt butter in a granite saucepan; when bubbling add dry flour; stir till well mixed; pour on gradually the milk, adding about one-third at a time, stirring until well mixed, then beating until smooth and glossy. Add the seasoning and mix it while hot with the meat or fish. For croquettes, one egg, beaten, may be added just as the sauce is taken from the fire, but the croquettes are whiter and more creamy without the egg. For pates, warm the meat or fish in the sauce and use the egg or not as you like. If a wire whisk is used, all the milk may be added at once. Aithough more quickly made if milk is scalded, it is not necessary. Chicken Croquettes.—1 pint cold chopped chicken; 1 large table- spoon butter; 2 large tablespoons flour;,1 large tablespoon chopjed ~° parsley; 1 teaspoon salt; cayenne and pepper to taste. | Coye Wa Put the milk on to boil in a double boiler. Rub the butter and flour to a smooth paste, then stir it into the boiling milk, continue to stir until very thick; take it from the fire, add the meat and heat until thoroughly mixed. Add the seasoning to taste, then turn out on a large plate to cool. When cold and hard, form into cone-shaped croquettes. Dip in egg, then in bread crumbs, and fry iu deep boil- ing oil or lard. Put asmall sprig of parsley in the top of each cro- quette. Onion juice and nutmeg can be added to the seasoning if desired. Any cold meat or fish may be used in place of the chicken. Rice and Meat Croquettes.—1 cup boiled rice; 1 cup finely chopped cooked meat, any kind; 1 teaspoon salt; % cup milk; 2 tablespoons butter; 1 egg; pepper. Put the milk on to boil, add meat, rice and seasoning. When this boils, add the egg, well beaten, stir one minute. After cooling, shape, dip in egg and crumbs, and fry in deep fat. Salmon Croquettes.—1 can salmon; 1 tablespoon chopped parsley ; little lemon juice. Make a thick white sauce as above. When cold, add the salmon meat picked in small pieces, seasoned with parsley and lemon juice. Form in any shape desired, roll in bread crumbs and fry ~Any_ cold white meat or fish may be used in place of the salmon. Irish Potatoes with Croquettes.—Cold mashed potatoes may be used with ground cold meat or fish in place of the thick white sauce for croquettes. Season to taste. oo i : wo FF | Naan ee? } f TY te Athena —s aa al 20 THE RALEIGH COOK BOOK. Surprise Balls.—2 cups mashed potatoes; 2 tablespoons butter; 14 teaspoon salt; yolk 1 egg. Roll into balls, place in a buttered tin, put a small piece of butter on each and bake, or roll in egg and crumbs and fry. These may be varied by hollowing the ball, filling with cold chopped meat or cooked green peas. Season, cover the end and bake. Esealloped Meats in Ramekins.—Cold cooked pork, veal, fish, oys- ters or fowl may be chopped fine and served in ramekins or patty- shells. Layers of grated bread crumbs alternate with the meat, and bits of butter and seasoning are added. The bread crumbs and but- ter are on top. Place in the oven and bake quickly. Creamed Meats in Ramekins.—Any cold cooked meats, chopped fine and mixed with white sauce, can be used as a filling for rame- kins or patty shells. Season to taste, cover with grated bread crumbs and brown. Creamed vegetables can be prepared and served in the same manner. Patties or Shells.—Roll out a nice puff paste thin; cut out with a elass or cooky cutter, and with a smaller glass or cutter cut out the center of two out of three; lay the two rings on the third and bake immediately. Shells may also be made by lining patty-pans wit nice pastry and baking quickly. These shells may be used in serving in the place of ramekins, and can be filled with escalloped meais, creamed meats, creamed vegetables, green peas, ete. The shells should be heated and the meat or filling hot when put into them. Put in the stove; the bread crumbs, when used on top, will brown in a few minutes. d Sweet fillings can also be used, and even a little custard or jelly, covered with meringue and slightly browned, makes a dainty sweet. SOUFFLES. Meat Souffle—An appetizing way to utilize cold meat. Melt two tablespoons butter in a saucepan, add two tablespoons of flour, half a teaspoon of salt, two dashes of white pepper, and gradually one pint of milk, stirring steadily. When boiling, after milk has been added, stir in half a cup of stale bread crumbs, one tablespoon chop- ped parsiey, and half a teaspoon onion juice. Remove from fire and stir in one pint of cold meat chopped fine and the yolks of three ezes well beaten. Then fold in the whites of three eggs beaten to a stiff froth. Pour the mixture into a buttered pudding-dish and bake in a moderate oven in a dish of hot water about twenty-five minutes. Serve immediately with tomato or mushroom sauce. Saimon Souifle.—1 can salmon; 2 tablespoons butter; 1 pint milk; 3 eggs; 1 cup stale bread crumbs; 1 teaspoon chopped parsley; few drops onion juice. ENTRHES. 21 Make a white sauce of the butter, flour, milk, salt and pepper. Add one cup stale bread crumbs, onion juice, parsley, and the sal- mon freed from skin and bones, and rubbed fine with a silver fork. Beat the ingredients together thoroughly, then beat in the beaten yolks of the eggs, and lastly fold in the whites, beaten stiff. Turn the mixture into a buttered baking-dish (or ramekins); bake in a moderate oven (the dish may be placed in hot water or not) about twenty-five minutes. Serve at once, either with or without sauce. Cheese Soufile. cayenne pepper. Beat the whites and yolks separately. Toss lightly together and add with little stirring the cheese, salt and pepper. Bake immedi- ately in ramekins and serve at once with toasted crackers. 5 eggs; 1 cup cheese; 2 saitspoons salt; dash of FRITTERS. Plain Fritter Batter.—1 cup flour; % teaspoon Royal Baking Powder; 1 cup milk; % teaspoon salt; 1 or 2 eggs. sift dry ingredients together; add beaten eggs and milk. Beat well. Apple Fritters.—4 large sound apples; 2 tablespoons sugar; 1 tea- spoon extract of nutmeg. Peel, core and cut into slices, or chop fine, then dip the slices or stir the chopped apple into the plain batter and fry a light brown in hot lard. Drain and serve with or without sifted sugar over them. Fruit Fritters—Any kind of fresh fruit may be made into fritters as directed for apple fritters, canned fruits drained from syrup may also be used. A little lemon juice is an improvement to fruit fritters. Corn Fritters.—Two or three ears of corn. With a sharp knife eut down each row of kernels and scrape out the pulp. There should be a heaping cupful. Stir this into the plain fritter batter and fry in hot lard. Parsnip Cakes.—Boil parsnips until tender, mash, add beaten egg, little flour, salt, pepper, a little milk or water. Form in small cakes and fry. Salsify Cakes.—Cook until tender, mash, season with butter, salt and pepper; shape in small cakes, roll in flour, and fry. Meat Fritters.—Chop fine any cold cooked meat and stir into the plain fritter batter, and season with pepper, parsley, celery seed or celery salt, or chopped onion, as preferred. Fry in hot lard. Oyster Fritters.—1 cup oysters. Chop, stir into plain fritter batter, and fry as directed. 22 THE RALEIGH COOK BOOK. a SALADS. Apple Salad.—6 large red apples; ‘2 cup celery cut in half-inch lengths; % cup chopped apple; 1% eup chopped almonds, (blanched) ; mayonnaise dressing. Mix celery, apple and almonds thoroughly with mayonnaise. Scoop out apples and fill with the mixture. Place on top of each a tablespoon of whipped cream, with candied or marasquino cherries in the center. Apple and Celery Salad.—1 cup sour apples cut in dice; 1 cup celery cut in half-inch bits; capers; 4 or 5 olives; 1 saltspoon of salt; cayenne pepper; 1 lemon, the juice; 6 tablespoons olive oil. Arrange salad in the salad dish in this way: a layer of apples, then a sprinkling of capers, next a layer of celery, and over this the olives cut in thin slices, and so on until the dish is full. Makea dressing of a saltspoon of salt, a good dash of cayenne pepper, the juice of a lemon and six tablespoons of olive oil; pour this over the apples and celery about ten minutes before serving. Bird’s Nest Salad.—Shred white cabbage very fine and arrange like nests on individual salad plates. In the center of each nest place the unbroken yolk of a hard-boiled egg; dress with mayonnaise and garnish with pimolas and the whites of the eggs chopped fine. Asparagus Salad.—Ice cooked asparagus tips and mix them lightly with finely minced young onion. Serve ice-cold in little nests of tender lettuce leaves with a little French dressing poured over. A cream mayonnaise is also a delightful accompaniment, and especially if the iced asparagus tips are mixed with an equal amount of iced green peas. Cabbage Salad.—1 cabbage; % cup vinegar; 2 eggs; pepper; celery; 1 cup milk; 1 tablespoon butter; 1 tablespoon white sugar; salt. Chop the cabbage. Boil the milk. Heat vinegar separately from the milk. When vinegar boils, put in sugar, butter and seasoning. Stir in chopped cabbage. Heat to scalding. Add egg to milk and cook until thick. Pour over the cabbage and mix thoroughly. Cold Slaw.—Let the cabbage stand some time in cold or ice water. Slice very fine and season with salt and pepper. Mix the following dressing with the cabbage when ready to serve. Boiled Dressing.—Yolks 3 eggs; % teaspoon mustard; 2 table- spoons sugar; 1-3 teaspoon salt; 3 tablespoons butter; 5 tablespoons vinegar. Beat the yolks of the eggs; add the other ingredients, and cook over hot water until the mixture is smooth and thick. Cool the dressing before mixing with the cabbage. y ran Fe: mene SALADS. 23 Celery and Nut Salad. almonds (blanched), or pecan meats; mayonnaise. Mix celery and nuts with a little mayonnaise. Serve on a lettuce leaf with thick may sti se on top. Garnish with half of English walnut. creamy (two had best make this, as one will tire before beaten. lis enough); add eggs, well beaten, and flavoring. Beat again and add # nuts. Color half pink and mould in pink and white layers. Cream Candy.—1 egg, white; 2 teaspoons cold water; 1 pound confectioner’s sugar; 1 teaspoon vanilla. Beat white of egg and water together, work in sugar to make a dough. Moulded in any shape, use with nuts or fruits as desired. Fondant.—One pound of granulated sugar and pint of water. Stir over fire until sugar is dissolved—no longer. With a cloth wipe the crystal from side of saucepan. Let syrup boil without stirring or moving until it will form soft ball when dropped into ice 76 THE RALEIGH COOK BOOK. water. Pour into large shallow dish (buttered). When cool enough begin to stir rapidly, until a white, creamy mass is formed; then knead as you would bread till it becomes soft and smooth. Put this into a bowl, cover closely with wet cheesecloth, and let stand in cool place till needed. Creamed Fruits.—Dip fruit into melted fondant. Add a little water drop by drop till fondant is sufficiently thin to cover fruit. Melt in small pan standing in pan of hot water. Stir fondant con- stantly while melting. Walnut Creams.—Work half a pound of fondant until creamy, flavor to taste. Have ready English walnuts, shelled and divided in halves. Take a piece of fondant size of marble, roll in hand, place it between two halves of the walnuts and stand aside to harden. Creamed Dates. fondant. Remove stones from dates and fill with flavored Chocolate Creams.—Form tiny balls of fondant size of a marble. Put on oiled paper to harden. Make covering by putting a quarter of a pound of grated chocolate into a saucepan, stand in pan of boil- ing water, add half pound of fondant, a teaspoon of vanilla and sufficient boiling water to make it the consistency of very thick cream. Drop in hardened balls, dip out with candy-dipper and put on oiled paper to harden. Chocolate Caramels.—'% pound grated, unsweetened chocolate; 4 ounces of butter; 1 pound brown sugar; % cup of molasses. Boil slowly until it hardens in cold water. Pour into greased shallow pans, and set aside to cool. When nearly cold, dip a sharp knife in olive oil, mark off in squares. When cold break apart and wrap in waxed paper. Stuffed Dates.—Take nice, plump, soft-skinned dates, seed them and fill the center with peanuts rolled fine. Broken pecan meats or whole blanched almonds, cream candy or candied ginger may be used instead of peanuts. Roll the stuffed date in sugar. Stuffed Cherries.—Soak candied cherries overnight in grape juice. Remove from the juice, put in each a bit of broken nut. Serve as a confection or as a garnish where cherries would be used. Stuffed Figs.—Select nice dried figs; soak over night in grape juice. Open carefully and fill with whole marshmallows. Sift over them pulverized sugar. Nuts can be mixed with chopped marsh- mallows for filling. ‘ To Blanch Almonds.—Shell them and throw them into boiling water for a few minutes. Then put in cold water and rub off the skins. CANDIES. (i) To Salt Almonds and Peanuts.—Blanch the almonds; allow them to dry thoroughly, then put them in a baking-pan in a moderate oven. Stir in a small piece of butter and. roast until a golden brown. While hot, sprinkle thickly with fine table salt. Peanuts are salted the same way. 78 THE RALEIGH COOK BOOK. FOOD FOR THE SICK. Chicken Water.—Boil a young chicken or piece of an old one to make one quart of chicken water. Boil it until the meat leaves the bone, and put nothing in it but a pinch of salt. Chicken Jelly.—1 young chicken; 1 gallon water; 1 tablespoon rice; salt. \ Pound a nicely cleaned young chicken, bones and all, and put it on to boil in one gallon of water with a little salt. Tie up a table- spoon of rice and drop it in until it is soft; then take the rice out and boil down to one pint. Strain the jelly from the chicken and let cool. One tablespoonful of this is as nourishing as a plate of soup, and more delicate. Beef Tea.—1 pound best lean steak. Cut one pound of best lean steak into small pieces, place in glass fruit jar (perfect one), cover tightly and set in a pot of cold water. Heat gradually to boil, and continue this steadily three or four hours until the meat is like white rags and the juice thoroughly extracted; season with a very little salt and strain through a wire strainer. Serve either warm or cold. To prevent jar breaking, lay two small sticks in bottom of kettle, and be careful in removing jar from the boiling water. Thickened Milk.—1 quart milk; 3 tablsepoons flour. Boil one quart of milk; wet three tablespoons of flour (finely sifted), roll it up in a soft, smooth paste, and when the milk boils up stir it in and continue to stir and boil for ten minutes. Puta pinch of salt in the milk, and when done, sweeten it to taste and grate nutmeg over it. Cracker and Egg.—Crumble up cracker, pour enough scalding water over to soften, stir in a very soft-boiled egg. Season with salt, pepper and a little butter. Serve immediately while hot. HINTS TO THE HOSTESS. 79 HINTS TO THE HOSTESS, Salad.—One 4-pound dressed fowl will yield 1 quart chopped meat;1 quart salad will serve 10 persons. Ice Cream.—1 gallon will serve 25 persons, or 30 served in sherbet glasses. Soup.—2 quarts soup will serve 8 to 10 persons. Coffee.—1 gallon coffee makes 25 cups, or 40 after-dinner cups; % pound coffee makes 1 gallon. Tea.—1 gallon to 40 or 50 people in after-dinner cups. Chocolate——1 gallon will serve 30 persons; % pound makes 1 gallon. Whipped Cream. 1 quart yields 25 spoonfuls. Lemonade or Fruit Punch. glasses. 1 gallon to 80 people served in punch Sandwiches.—1 loaf bread will make 20 three-cornered or 10 large sandwiches; 1 pound buiter to 3 loaves. Croquettes.—114 quarts meat makes 25 croquettes; 1 quart mix- ture fills 15 or 20 patties; 200 to 210 olives to one quart bottle. Nuts. Candy. 1% pounds salted nuts to 25 or 30 people. 1 pound bonbons to 20 people. 80 THE RALEIGH COOK BOOK. HELPS FOR HOUSEKEEPERS. WEIGHTS AND MEASURES. 3 teaspoonfuls make 1 tablespoonful. 2 cups make 1 pint. 4 cups or 2 pints make 1 quart. 2 tablespoonfuls of butter make 1 ounce. 4 tablespoonfuls of flour make 1 ounce. 1 cup of flour is equal to % pound. 4 cups of flour are equal to 1 pound. 1 cup of milk or water is equal to % pound. 1% cup of butter (packed solid) is equal to %4 pound. 1 cup of butter (packed solid) is equal to % pound. 1 cup of granulated sugar is equal to % pound. 1 cup of chopped meat (packed solid) is equal to % pound. 5 eggs without shells are equal to % pound. 4 eggs with sheils are equal to % pound. Bread Crumbs.—Save small pieces and crusts of bread and dry them in the oven. Then grind up and put away for breading cro- quettes. These are considered better than cracker crumbs. Hints about Croquettes.—Preserve lard or oil that has been used in frying croquettes. After frying the croquettes, strain the fat into a jar kept for the purpose, and it can be used again and again. Of course that used for fish must be kept in a separate jar. To eggs in which croquettes are dipped before frying, add a table- spoon of water, to prevent stringiness. Lightning Cleaner.—1% ounces white castile soap; 1% ounces best aqua ammonia; % ounce ether; % ounce glycerine; % ounce alcohol; 4 pints rain water. Cut soap fine and thoroughly, dissolve in one pint of warm rain water, then add three pints more water and the other ingredients. Pour on goods freely and rub with cloth; then rub with dry cloth. Paint on Window Panes.—Hot vinegar is said to remove paint from window panes. In ironing embroidery, place a piece of soft white flannel over the board. Of course iron the embroidery on the wrong side. This brings out the work. HER OLD CAKE RECIPE Sarah Knowlton is a woman who has made cakes all her life and al- Ways has used the same recipe, wed- ding cakes, special cakes, holiday cakes, party cakes and everyday cakes Simply because the cake which she —_a--_ made for her own wedding in 1862 was so delicious that all the guests wanted one like it, and this desire has been oassed on to their children and friends. She keeps many cakes on hand, so. that her customers may have their Si cake a day, a week or a month old, 1 DSO as they like. Each cake weighs about | one and half pounds and is labeled | with the date of its baking. They are IPSON FOR ‘kept in stone jars wrapped in waxed paper. Here is the recipe: One cupful each of sugar, butter ‘I Extracts and molasses; one cupful homemade jelly or strawberry preserves, one cup- ful buttermilk, half a cupful strong | coffee, two eggs, one grated nutmeg, \REFULLY SULA two teaspoonfuls cinnamon, one tea- ‘spoonful cloves, two teaspoonfuls sal- | -eratus (dissolved in half a cupful boil- | ing water), two pounds raisins, ope pound cleaned currants, one pound ‘chopped candied fruit (lemon, orange citron), six cupfuls fiour measured be- fore sifting. Mix the fruit thoroughly in the flour. |: THE BEST Cream butter and sugar, add the oa milk and coffee, then the flour contain- ing the fruit. Beat thoroughly and D BREAD £9 add the spices. ; Turn into well buttered pans and SACK OF bake at least one hour in a slow oven. | —New York Post. ry a LAU TY FLOUR FROM Job P. Wyatt & Son PHONES NO. 17 ca CHAS. E. JOHNSON, Cc. B. EDWARDS, WALTERS DURHAM, PRESIDENT. VICE-PRESIDENT. CASHIER W. N. JONES, ATTORNEY. RALEIGH. N. C. DIRECTORS; C. E. JOHNSON, C. P. WHARTON, Dr. K. P. BATTLE, JR C. B. EDWARDS, D. M. KING, JNO. A. MILLS, JNO. WARD, C. B. PARK, CAREY J. HUNTER. WE PAY 4 PER CHENT INTEREST ON DEPOSITS. Hick’s Drug Store (UPTOWN) ACCURACY PROMP? NESS CONMPEEWE Ss1OCkK. NUNNALLY’S CANDIES. FINE FLAVORING EXTRACTS AND SPICES. ALL MINERAL WATERS. “FROZEN GOODIES,” ETC. ... Henry |. Hicks Company JOHN T. PULLEN, President CHARLES ROOT, Cashier Raleigh Savings Bank, RALEIGH, N. C. Srnec oANL SURPLUS, °-" - = ---$ 65,000.00 POEPOSITS oo es oe - - = = $750,000.00 ger 4% INTEREST PAID ON DEPOSITS -wa ik EVERYTHING THAT IS RELIABLE IN : : Staple and Fancy Groceries FINE COFFEES, TEAS, BUTTER, ETC. JUST PHONE US—NO. 28 UNIVERSAL Si Gieranlts.s All Good Housekeepers should use them. See Them. Try Them. BREAD RAIS- ERS, CAKE MIXERS, FOOD CHOP- PERS, COFFEE PERCOLATORS =: se: FOR SALE BY HART-WARD HARDWARE CO. RALEIGH, N. C. SEA OE PE SI ra HERBERT ROSENTHAL ONLY NEW GOODS DRESS GOODS MILLINERY SHOES WALTER WOOLLCOTT 12 E. Martin Street RALEIGH, N. C. COCPER BROTHERS, Proprietors TUCKER BUILDING PHARMACY (AT POST OFFICE) Habe Agency for Principal Mineral Waters BOTH CARBOYS AND BOTTLES ALSO DRUGS, TOILET GOODS AND ‘‘DOCTOR’S FIXINS’’ HENRY ‘T. HICKS COMPANY aye Rosengart en Dealer tn Clothing, Wats, Caps and eis Ye urnishing Goods 274 Fayetteville Sz Raleigh, North Carolina ACME FLOUR SELES cat Me oe a ai Ye Is Guaranteed to sien Satisfaction or your Money is Returned. NO CONDITION to this offer, but applies to EVERY Purchase you Make. If your Grocer does not have it in stock “Phone” us, we will see that you are supplied. We carry all kinds of Heavy Groceries and Feed Stuff, and Guarantee Satisfaction YOURS TRULY HUNTER & DUNN 235 WILMINGTON STREET RALEIGH, NORTH CAROLINA is in reality a Mutual Life Insurance Company *” BH gives Life Jnsurance to Protect the Family It gives it at only its actual annual cost. It makes that cost as small as possible by prudence and economy * *% & Ju the past sixty pears it has made that Cost Less on the average, than in any other Company Its policies are therefore the most desir- able to those needing the protection, to him who has to pay for it, and to the agent who wishes to furnish his clients only that which is most to their perma- nent advantage. om * W. R. CRAWEORD Re GENERAL AGENT 226 Fayetteville Street RALEIGH, N. C. ITIS JUST AS CHEAP AS WOOD AND A THOUSAND TIMES MORE SATISFACTORY ‘ 500 GAS RANGES IN USE IN RALEIGH COOK WITH GAS! ETT TTT RTT TT AT eT TTT TERT TY TTT TTT TT lA A ll lA lt COME IN AND SEE OUR C UU ULL A WE HAVE OPENED IN CONNECTION WITH OUR ART DEPARTMENT AN _ UP-TO- DATE CHINA AND CUT GLASS DEP@ART- MENT. IT WILL BE WELL WORTH YOUR TIME TO VISIT THIS DEPARTMENT : : WEATHERS & PERRY CHINA AND CUT GLASS DEPARTMENT 117 Fayetteville Street RALEIGH, N. C. YW BLA Ree Szlversmith Watches ‘Fewelry Szlverware IAT ET TTT TTT MTT TTT TTT TTT MTT TTT TTT wl A lll ‘Holds America’s Highest Prize Absolutely pure, with a most delicious flavor, made | by a scientific blending of | the best cocoa beans grown | in different parts of the| world. It is backed by 126} years of successful manu- | facture and by 46 highest | awards in Europe and | America—an unparalleled | Be sure that you get the genuine with the trade-mark | on the package. | Directions for preparing more than one hundred dainty ~g dishes in our Choice Recipe Book, sent free on request. Walter Baker @ Co. Ltd.| Established 1780. DORCHESTER, MASS. T. L DAR Wes PHOTOG RAE Err. 105% FAYETTEVILLE STREET FIRST GALLERY ON LEFT FROM CAPITOL RALEIGH, NORTH CAROLINA YOUR PATRONAGE SATISFACTION VERY BEST WORK SOLICITED GUARANTEED MODERATE PRICES HATTIE POE JOHNSON ART STUDIO Orders taken in China Painting, Oil, Tapestry, Pastel and Water Colors v& % WORK AS GOOD AS THE BEST, GUARANTEED & JNO. P. HAYES PHOTOGRAPHER 124 1-2 Fayetteville St. RALEIGH, N. C. MONEY SAVED YOU ON EVERY Fd & Fd Fd wv Jt ad ws Fad wv SITTING MADE AT MY GALLERY RR Y RETAIL DEALER IN FRUITS, VEGETABLES CHICKENS AND EGGS me > / NORRIS agulet Ame ee VIP FSS TREE DOBBIN & FERRKALL DRY GOODS BUY YOUR SEAFOOD FROM C. D. ARTHUR CITY MARKET DEWAR & WILDER WHOLESALE GROCERS EXCLUSIVE AGENTS FOR WHITE SATIN FLOUR Which is the Very Best Made ‘ec «© ASK YOUR RETAIL GROCERS FOR IT <« ; ol lll ly lle 4 ANY UNNECESSARY steps can be saved in well arranged modern Kitch- ens and Accessories. Nut tbdsy lesa Maas ible stele itll dee ‘There are times when this saving will be appreciated. We pay particular attention to the planning of high class modern dwellings. The following list of residences in this City were erected from our plans. R. B. Raney eis B. Pearce EK. C. Hillier V.C. Royster Percy Albright Geo. W. Thompson = J. W. Hardin OD ee ay; = Wade R. Brown = A. R. YD. Johnson B. W. Baker Wim. B. Grimes Mrs. Ludlow Skinner Chas. H. Gattis = J. D. Boushall J Mrs. E. FE. Swindell A. L. Sears We have designed a large number of the same class of residences : : TTT RTT TTR TTT TTT TTT TT TTT RATT TTT throughout the state. BARRETT & THOMSON ARCHITECTS AND ENGINEERS RALEIGH, J NORTH CAROLINA ae lll lls loyal ud lly ll l . J. W. Barber & Son HIGH GRADE VEHIGLES, HARNESS AND STABLE SUPPLIES Hand - made Harness a Specialty Satisfaction Guaranteed 708-770 ©. Martin St. Raleigh, NEC: EE PL era WYATT’S CASH GROCERY L. R. WYATT, Manager STAPLE AND FANCY GROCERIES Fresh Meats, Sausage, Fish and Oysters Corner Salisbury and Jones Streets Raleigh and Interstate Phones 112, Bell 972 R BROTHERS BEST ae MOST RELIABLE MAKES Tucker 8 8 Con Om yany F =u R N ITURE Ged-room Suits Porch Furnishings Barge and thandsome Stock of All thinds of Furniture REAL ESTATE J. M. BROUGHTON G&G CO. MURRAY BUILDING RALEIGH, r=) NORTH CAROLINA A I Broun Ce Gee INCORPORATED Funeral Directors and @mbalmers Raleigh, AN. eC. MISSES REESE Gay MILLINERY 10 WEST HAR G Bilgue cine MA. MOSER CONTRACTOR AND BUILDER | RALEIGH, = NORTH CAROLINA THOMAS A. PARTIN, Rass WAIT: A. G. PARTIN, PRESIDENT, VICE-PRESIDENT. Srcy. & TREAS. THOMAS A. PARTIN CO. 131 FAYETTEVILLE STREET KALEIGH, NORTH CAROLINA mee VV STORE Dry Goods, Ladies Furnishings and Novelties. Showing the Newest and Latest Ideas : : THOMAS A. PARTIN CO. PEE 2 Sarees with the most delicious ICE CREAM Have you tried it? Ask your neighbor how she likes it. You see our wagon go there. Send us your order now for Sunday PHONES: RALEIGH 719; BELL 1371 Wrotect Dour Family WITH A POLICY IN THE Benn Mutual Life Hus. Co. VISIT OUR Bit @ hee AND MAKE YOURSELF AT HOME We Extend a Cordial Welcome to friend and Stranger BOBBITT - WYNNE DRUG CO. 200 FAYETIEVICL ES Reed RALEIGH, NORTH CAROLINA WE KEEP EVERYTHING THA? BELONGS IN A DRUG STORE Powell & Powell Coal and Wood ALL PHONES 41 H. STEINMETZ FLORIST CUT FLOWERS, ROSES, CARNA- TIONS, ETC. PALMS, FERNS AND ALL KINDS OUTDOOR BEDDING PLANTS. BULBS OF ALL KINDS. RALEIGH, - NORTH CAROLINA. EY BAPTIST BOOK STORE Bibles and Testaments. Song Books in great variety. De- votional and Miscellaneous Literature. Staple and Fancy Stationery, Office Supplies. Specialty Typewriter Ma- terial, Consisting of Carbon Paper, Ribbons, Typewriter and Mimeograph Paper. Lead- ers in Fancy Box and Pound Papers and Envelopes. Best Stock of Tablets. wake CAPUDINE CURES COLDS GRIPPE INDIGESTION PAINS AND HEADACHES DSUEROCOK OSC ORCC ODES W.C. STRONACH’S SONS & CO. GROCERS meeliGH,- + -. -- NORTH CAROLINA DMEMENE ME NE ese Nee Me NE MeN MMe Me eNonieniens THERE IS NO USE FOR A COOK BOOK Uniess you have the proper Uten- sils and the proper Stove or Range to cook on BUYERS OF A MAJESTIC RANGE ano WHITE ENAMEL WARE are assured of what is best in this line HAVE YOU SEEN The New Blue Flame Oil Stove IT IS GREAT Thos. H. Briggs GSons RALEIGH, N. C. Hardware and House-furnishing Goods Jap-a-lac £ Fioor-lac & Paints and Stains RALEIGH BANKING AND TRUST COMPANY THE ROUND STEPS BANK, COR. FAYETTEVILLE AND HARGETT STS, THE THIRD GENERATION OF SUCCESSFUL BANKING RALEIGH NATIONAL BANK, 1865-1885 NATIONAL BANK OF RALEIGH, 1885-1905 RALEIGH BANKING AND TRUST CO, 1905- With every facility for good Banking Service we solicit the patronage of new friends, while to old friends and new friends alike we promise every courtesy and accommodation. CHAS. E. JOHNSON, President W. N. JONES, Vice-President F. H. BRIGGS, Cashier DIRECTORS: Chas. M. Busbee, Chas. E. Johnson, James A. Briggs, Charles H. Belvin, W.N. Jones, Thomas S. Kenan, Thomas B. Crowder, W. A. Linehan, F, O. Moring, J. R. Chamberlain, H. E. Norris, J. W. Harden, Jr., Alfred Williams. B89 93 933 F335 F3 9999S S253 9S SS S553 395932539: | ate Commercial and Sarmers ais Cash Capital, $100,000.00 Surplus Earned, $100,000.00 Deposits, - $750,000.00 Small and Large Accounts Solicited Open an Account with Gs CVESGESESET SCESE SSESSSESE TSSSEHESSESSSESESESSS SESE euageqeeececeeceececceccecceccececece’ ai "WEEESSSSESSSSSSSESESSES SEEESSESES ceccececcecece KING-CROWELL DRUG CO., DRUGGISTS, RALEIGH, NORTH CAROLINA. We handle only Gilpin, Langdon & Co.’s Spices, 'Black Pepper, Mustard, Tumeric, Jamaica Ginger, Cloves, Turkey Dressing, Spices for Pickling, Allspice, Nutmegs, Mace and Curry Powder. THE J. D. RIGGAN CoO. EVERYTHING IN CHINA AND GLASSWARE. TABLE GLASSWARE, HOUSE AND KITCHEN ARTICLES. CANDY. TOYS. #% 2% ws BELL AND INTER-STATE TELEPHONES. ee eee eee WR. CRANFORD, HICH Having added a first-class Steam Sausage Chopper, I am prepared to fill orders of a superior quality in any quantity. Orders promptly filled and if not received in reasonable time, please notify us. Special attention to orders by telephone or otherwise. 19 AND 20 CITY MARKET. RALEIGH, NORTH CAROLINA. STOP, AC. DELH SAL INN. Delightfully located next to Capitol Square. Overhauled and refurnished throughout, and under new management. Rates reasonable. E. POPE, PROPRIETOR. J, SCHWARTZ, DEALER IN CHOICE eo, SAUSAGE A SPECIALTY. CITY MARKET. RALEIGH, N.C. Dr. E. D2 CAST Ri] eae DENTIST No. 115% FAYETTEVILLE STREET, BELL PHONE No. 1374. Ellington Art Stare. ART EMBROIDERY MATERIALS, WOOLS AND ZEPHYRS. WALL PAPERS, WIN- DOW SHADES. EVERYTHING IN ART. I. C. Ellington, Kaleigh, N. C. WILL J. CARTER, ELEGTRIGAL GONTRAGTOR AND DEALER IN SUPPLIES, Electric Fans. 5 W. Morgan St., RALEIGH, N. C. Royster’s Gandy MADE FRESH EVERY DAY. aS A. S. WOMBLE, GROCER. CORNER HARGETT AND WILMINGTON STS. PYTLARTON & TYREE, High-Class Photographers, RALEIGH NGC: GEO. MARSH Az CO; et eee Proprietor. WHOLESALE GROCERS AND PRODUCE MERCHANTS. Remittances Made Consignments Promptly Each Week. Solicited. No. 16 Martin Street and No. 15 Market Street. SHrench Baker and Cracker Manutacturer | RUTH FRANCES ROPE ART STUDIO eT OVER WEATHERS & PERRY’S ART STORE CHINA AND WATER COLOR SPECIALTY. ORDERS TAKEN. PORTER. GAM GG WHOLESALE GON REC TON E> ALWAYS SOMETHING NEW RALEIGH, NORTH CAROLINA. NTP I} It ACHE AND NEURALGIA if REMEDY #* & & o& 25¢ AND 50c A BOTTLE. FOR SALE BY ALL DRUGGISTS MANUFACTURED BY SAS. 1. JOHNSON, RALEIGH,N. oC if THE WONDERFUL HEAD- WESSON COOKING OIL Tasteless, Odorless, Clean, Heathful and Economical. Saves Digestion. A Pure Vegetable Product. I FRYING DO HOT LET OL SMOKE. MILK BISCUIT: One quart of flour (sifted), 14 teaspoon salt, 2 teaspoons - ing powder, 5 full tablespoons Wesson Oil, and “milk 0 make a very oft atieh (about 144 cups). __sift together flour, salt and baking powder. To the milk add the shortening (oil), and mix into the flour with a spoon. Turn out on a floured board, roll out and cut into biscuits with small cutter. Brush over the top of each biscuit a little milk, and bake in a quick oven about 15 minutes. The seeret of good biscuits is to have the dough very soft. FLAKY PIE CRUST: Two cups sifted flour (pastry), pinch of salt, scant 44 cup of a measuring cup of Wesson Oil- and ice water for dough—little softer than when lard is used. Sift flour and salt. Pour in the oil, stirring with a fork, till it is perfectly mixed. Then in the same way add ice water. Turn on a floured peers get in shape quickly and roll out thin. Your crust will be flaky and elicious, CHEESE STRAWS: One cup sifted (pastry) flour, scant 44 measuring cup Wesson Cooking Oil, pinch salt, dash Cayenne pepper, 1 cup grated cheese, 4 tablespoons cold water. Mix together as pastry, roll thin, cut in strips 14 inch in width, 4 or 5 inches in length, bake a delicate color and thoroughly done, sprinkle lightly with salt. DELICIOUS CRULLERS: One full cup granulated sugar, 2 eggs, 2 full table- spoons Wesson Oil, 1 level teaspoon salt, and a good dash of nutmeg grated. One cup milk and fiour for dough just a little stiffer than cake dough, 2 full teaspoons baking powder. Mix sugar, eggs and oil till creamy, add salt and nutmeg, then milk, and lastly flour in which you have put baking powder. Flour board, place part of the dough out, flour it and knead lightly till it will roll and cut out with- out sticking. Fry in deep hot Wesson Oila golden brown. These will be light and digestible and not greasy. GEMS: Two cups sifted fiour, 14 teaspoon salt, 1 cup milk, and 2 tablespoons Wes- son Oil, 1 egg, 2 rounding teaspoons baking powder. Sift flour, salt and baking powder together, add to milk the shortening (oil), and stirinto the flour. Have the egg beaten lightly and add, stirring until the latter is perfectly smooth. Heat gem pans, brush well with oil, and fill about one-half full. Bake in quick oven. SALMON CUTLETS: One small can salmon, free from skin and bones, and mince fine with a fork. Season to taste, salt, pepper, dash lemon juice and a tablespoonful finely chopped parsley. Make a thick white sauce of 2 tablespoons of flour, 1 tablespoon butter, blend together until smooth over fire Add slowly, stirring, % cup milk, cooking until very thick. Add salmon, let cool, then form in cutlet or chop shape, dip in beaten egg, roll in bread crumbs. Place piece macaroni (for bone) insmallend. Fry in frying basket in deep hot Wesson Oil a golden brown, drain on paper, garnish with parsley. MAYONNAISE DRESSING; Yolk of 2 eggs, 1 teaspoon water, 14 teaspoon salt, 14 teaspoon mustard, dash of paprika Cayenne pepper, % pint Wesson Oil, and juice lemon or yinegar to thin. Break yolks into a cool bowl, add water, then salt, pepper and mustard, mixing well. Then begin drop by drop to add the Wesson Oil, stirring with a fork. Asit thickens, add a few drops of vinegar or lemon juice, and keep on until you have used the \ pint of oil. MADE ONLY BY The Southern Cotton Oil Company, (WESSON COMPANY) NEW YORK. SAVANNAH. NEW ORLEANS. SESSA SASS CAS SAS CAS he DZD ORI DIDI ODARI DRY OA cece cece DAD ORI ORI ORY DRY (od he) ORY geenes oho ate ote She cas te BVOTOVOLOVOTOVOTOVOLOVOLOVOLOVOLOVO G. N. WALTERS Ll A alle ©) ae eu JOHNSON & JOHNSON CO, RALEIGH, N. C. Coal, Wood Ice AND MERCHANDISE BROKERS AND oe ate ots ate ate ae ote ae ote of == oi oe “ts =e ote ae ae ole ote ats she oe ote ate ae Se ate a3 ole ote ete ate = of ote ote 2) 9 9 9 9 O29 SAD 9 S29 OAD CLE GQ OB OF SI S9 GDS SO BOD SI S29 GD SD SD G9 BI SI BDI GDD BIBI DRIGTI DRI DAD HA COMMISSION MERCHANTS peepee Steiateinteinteintet aici ateiatetatetatetatetalet ote tate tate ttetaetatetaletatelatelatetatstatstatetatstate tate iateiatetatetapstateratetatt ate BVOOVOLVOC-VIJOVOLOVOLVoLoVoloVoloWoLOVofOVS[OVOLOVOlOVOLOV OJON SOVOLOVO[OVSLOVS[OVOOVSIOVOLOVOOVOJOVOLOVOOVSIOVOOVOLOVSIOVOOVIIOVOIOVOIOVOOVOIOVolO wf ah SIDR P42 atetatsiasiaietatetatet= SO BOB OOOO BeBe ABA QE CF R-) =e ae ais =f = CF Pe) ae = ae a8 ae ae ais as == Silverware of Quality You need but to see our silverware to know its quality ; its goodness is proven by long wear. Our stock of the pieces most in demand is quite complete and comprises all the latest designs in the most popular finish. The best quality of solid silver, good work- manship, and beautiful patterns are some of the attractions of the table silver we are showing prospective purchasers. Long service at economical cost assured. me MAHLER’S SONS JEWELERS RALEIGH, NORTH CAROLINA. A BEAUTIFUL LAWN, GET YOUR RECLEANED BLUE GRASS SEED From W. A. MYATT HE ALSO CARRIES A LARGE STOCK OF SPECIAL LAWN FERTILIZERS. BONE MEAL, POTASH AND NITRATE OF SODA. DLLY & WYNNE JEWELRY CO, wo Rx WATCHMAKERS, JEWELERS, ENGRAVERS AND OPTICIANS NO. 128 FAYETTEVILLE STREET, RALEIGH, NORTH CAROLINA. FINE REPAIRING A SPECIALTY. W. B. MANN GROCERIES Established 1879 No. 11 E. Hargett St. RALEIGH, N. C. ALL PHONES PSUS SUS Se SUSU OO SSO SINE BOYLAN-PEARCE CO. RALEIGH, tas I gy J SS THE LEADING DRY GOODS STORE IN THE STATE At all times the season’s latest novelties. Tailor Made Suits, Silk and Cloth Wraps, Skirts, Waists and Petticoats. Dress Goods and Trimmings, Millinery and Fancy Goods, Carpets and Rugs, Curtains and Drapery. Estimates furnished for all kinds of floor coverings for church, private or public buildings. MAIL ORDER DEPARTMENT COMPLETE Charges prepaid on all cash mail orders of $5.00 or more. BOYLAN-PEARCE CO. Sf SECC CES CECI SDSS DSSS SAGA ECTS DEAS DS ASC DDG DOSS DCG DECC SC EGGS EDC DSSS DES DECES DAIS DES ESSEC SES DDG ESSEC ACSA SQ ACIS Be. ae GROCER ALL PHONES 508 HILLSBORO STREET RALEIGH, NORTH CAROLINA Better Goods forp*the Money or the Same Goods for Less Money than Elsewhere EVERY 1 HouNGS h@ Eee HUNTER BROS. & BREWER (CO. 210 FAYETTEVILLE STREET We cordially invite every House wile to inspect our Stock of Table Linens, Towels, Napkins, etc. In fact a Complete Line of Dry Goods, Notions and Shoes. We do our best to please. No long waits for change or Service missames essen meee HUNTER BROTHERS & BREWER 60. IUD INU ONIN UNDNDNUNDNINUNDNUNUNONUNUNDSUN UND NUN UNDNUNUNDNUNONDSON SRK US USUSUNUNDSUNUNUNUNUNUNDSDND SDS NON UN USO DOW’T ASK WHAT I HAVE—-ORDER WHAT YOU WANT ROAUIGH| DEALER IN QONFEGTIONS AND FORGIGN AND DOMGSIG_fRULT CAKES FOR PARTIES AND W EDDINGS MAD£TO ORDER ICH CREAM MANUFACTURED BY ELECTRICITY REFERENCES! MY CUSTOMERS RALEIGH, N. C. J. L. O'Quinn & Co. LEADING FLORISTS aad RALEIGH, - - NORTH CAROLINA. All Phones, 149. Choice Cut Chrys- anthemums, Roses, Carnations and Violets aSpecialty. Wedding Bouquets and Floral Decorations arranged in best style on short notice. Palms, Ferns and Winter Blooming Plants for the house. Fall and Winter Blooming Bulbs, Rose Bushes, Shade Trees and Shrubberies. ee oye kt Cmte teem ees os SASEAEASEG GIGLI LSS EROS 8 SA DGEADAOMEASSOS SDSSDEAOCDEADGDES DS GSEGDEGDEG DG DEGDSADSGDE DCD OCDE GOGO OSI _ Zz \X CARALEIGH FERTILIZER S86 >— GROWER Aware ON TOP Our Horne’s Best Grew the bes Carolina peas year. ae Sai iS 43 ive same thing this year—watch it. . . . Three males BS One Acre Wa Si impkin erat ie C., in 1905. He te ng a a HORNE’S BEST. Ne. Nee a the BEST m ials go r goods, that why they make ‘Big Crops Laeemicee ity. SIXTEEN BRANDS MADE TO SUIT YOUR NEEDS GARALEIGH PHOSPHATE AND FéRTiiZER Works RALEIGH, NORTH CAROLINA. C. W. Jones & Bro. DEALERS IN Staple and Fancy Groceries CHICKENS, EGGS AND VOTUNERY. PRODUGE, Prompt Delivery. Corner Hillsboro and Harrington Sts. RALEIGH, NORTH CAROLINA. GIVE meeev JONES YOUR ORDER FOR ANY- THING YOU “NEED IN Heavy and Fancy Groceries VEGETABLES AND COUNTRY PRODUCE A SPECIALTY. ALL PHONES Tt UNUM GENTRAL UTE NSURANGE Gives Largest Protection at Smallest Cost BECAUSE ITS RATES ARE LOW AND ARE ~LILL FURTHER REDUCED BY. Largest Annual Cash Dividends PATD “BY -ANYeCONTPANY: EVERY INTEREST OF THE POLICY- HOLDER PROVIDED FOR. WRITE TO OR CALL ON Carey J. Hunter & Brother, STATE AGENTS, Carolina Trust Building. RALEIGH, NORTH CAROLINA. NO. 11 WEST HARGETT STREET, RALEIGH, NORTH CAROLINA. WALL PAPER, WINDOW SHADES, PICTURE FRAMES. »# # WINDOW SHADES MADE TO ORDER, AND MOUNTED ON THE BEST HARTS- HORN ROLLERS. oe oe wt Wall Papering Done When Needed CALL AND SEE ME, I CAN SAVE YOU MONEY. R. LL. GRE EWNa SSS atest Cee Se Ce oe ECE Ch Ss Sete Cra ELECTRICITY FOR LIGHTING. Wherein it surpasses other lights. It is CLEANER because no poisonous smoke, gas or odor is given off. SAFER—fire risk is almost nothing. No danger of asphyxiation. Oxygen is not (YTS Cy FCF Re) ate tate tats SPITS Fe) apotatasets DARD SLD CIF) aeegs OVOIGIS consumed. MORE CONVENIENT. Ease of control at BS EES ihe ae Se 9Q Nas as