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diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..d7b82bc --- /dev/null +++ b/.gitattributes @@ -0,0 +1,4 @@ +*.txt text eol=lf +*.htm text eol=lf +*.html text eol=lf +*.md text eol=lf diff --git a/LICENSE.txt b/LICENSE.txt new file mode 100644 index 0000000..6312041 --- /dev/null +++ b/LICENSE.txt @@ -0,0 +1,11 @@ +This eBook, including all associated images, markup, improvements, +metadata, and any other content or labor, has been confirmed to be +in the PUBLIC DOMAIN IN THE UNITED STATES. + +Procedures for determining public domain status are described in +the "Copyright How-To" at https://www.gutenberg.org. + +No investigation has been made concerning possible copyrights in +jurisdictions other than the United States. Anyone seeking to utilize +this eBook outside of the United States should confirm copyright +status under the laws that apply to them. diff --git a/README.md b/README.md new file mode 100644 index 0000000..b7a2ba8 --- /dev/null +++ b/README.md @@ -0,0 +1,2 @@ +Project Gutenberg (https://www.gutenberg.org) public repository for +eBook #51542 (https://www.gutenberg.org/ebooks/51542) diff --git a/old/51542-0.txt b/old/51542-0.txt deleted file mode 100644 index 3cb7f55..0000000 --- a/old/51542-0.txt +++ /dev/null @@ -1,7869 +0,0 @@ -The Project Gutenberg EBook of The Just-Wed Cook Book, by Various - -This eBook is for the use of anyone anywhere in the United States and most -other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms of -the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you'll have -to check the laws of the country where you are located before using this ebook. - -Title: The Just-Wed Cook Book - A Present from The Merchants of Reno, Nevada - -Author: Various - -Release Date: March 24, 2016 [EBook #51542] - -Language: English - -Character set encoding: UTF-8 - -*** START OF THIS PROJECT GUTENBERG EBOOK THE JUST-WED COOK BOOK *** - - - - -Produced by Emmy, MWS and the Online Distributed -Proofreading Team at http://www.pgdp.net (This file was -produced from images generously made available by The -Internet Archive) - - - - - - - - - - - The - Just-Wed - Cook Book - - - [Illustration] - - - _We may live without poetry, music and art; - We may live without conscience, and live without hearts; - We may live without friends, we may live without books; - But civilized man cannot live without cooks._ - —_OWEN MEREDITH._ - - - _A Present_ - _from_ - _The Merchants of Reno, Nevada_ - _1917_ - - * * * * * - -Nevada Credit Co. - -_The Leading Home Furnishers of the State_ - -_WE ALWAYS SELL FOR LESS_ - -_CASH or CREDIT_ - - - Everything in Furniture and Home Furnishings of Quality - and Dependability. - - Give Us a Trial. - -[Illustration: GEO. PYATT - -Prop. and Gen. Mgr.] - - Homes Furnished Complete for Cash or Small Weekly or - Monthly Payments. - - We Guarantee to Please. - - -_We make a specialty in furnishing homes for Newlyweds._ - - _Cor. Fourth and Virginia Sts._ _Reno, Nevada_ - - * * * * * - - - - - The - Just-Wed - Cook Book - - -[Illustration] - - - _THIS BOOK is presented free to the Bride and Groom, - with the compliments of the advertisers therein, who - make such presentation possible. We recommend them - in their respective lines and they will accord you - the fairest kind of treatment. Your patronage will be - highly appreciated by them._ - - _Look for the Directory with new recipes. It will be - mailed you monthly, free._ - - -_Compiled by E. F. KIESSLING_ - - _Published by - The Just-Wed Cook Book Co. - RENO, NEVADA_ - - * * * * * - - Before } - ——AND—— } Marriage - After } - - _Let Quality Be Your Slogan_ - _As it is the Cheapest in the End_ - -[Illustration] - -[Illustration] - -This store specializes in QUALITY Merchandise - - _La Vogue Suits_ - _Gossard Corsets_ - _Mdmme. Mariette Corsets_ - _Radmoor Hosiery_ - _Waists_ - _Neckwear_ - _Etc._ - -You will find our Prices as low, considering UNIQUE QUALITY will -permit, Our Cash Basis enables us to offer unusual Values at all times. - - Phone - 661 - -[Illustration: Unique - -135 VIRGINIA STREET] - - Reno - Nevada - - - - -CONTENTS - - - Page. - - Bread, Muffins, Rolls, Fritters, Waffles, etc. 11 to 19 - - Cakes 23 to 32 - - Candy 94 - - Eggs 82 to 84 - - Fillings, Frostings, and Icings 33 - - Fish 63 to 66 - - Household Hints 98 - - Ice Cream, Ices and Frozen Dainties 44 - - Index to Advertisements 4 - - Jams and Jellies 91 to 92 - - Pickles and Spiced Fruits 89 to 90 - - * * * * * - - DIAMONDS | _Watchmaker_ | ROSARIES - WATCHES | | CROSSES - RINGS | _Emilio C. Pesce_ | IVORY SETS - LAVALLIERES | | CLOCKS - CHAINS | _Jeweler_ | PRECIOUS STONES - - 245 LAKE ST. PHONE 1592 RENO. NEVADA - - * * * * * - - Pies 40 to 42 - - Puddings 34 to 38 - - Poultry and Game 67 to 69 - - Sauces for Puddings 39 - - Sauces for Meats, etc. 80 to 81 - - Salads 57 to 61 - - Shellfish 66 - - Soups 47 to 52 - - Stuffings 70 - - Title Page 1 - - Vegetables 85 to 88 - - Weights and Measures 96 to 100 - - When to serve Beverages 21 - - - - -Index to Advertisers - - - A - Alpine Winery 20 - Family Wines. - - Anderson’s 8 - Turkish Baths. - - - B - Barnes Bros. 7 - Groceries, Delicatessen, etc. - - Barker’s Bakery 54 - Bakery Goods. - - Becker’s 46 - The Popular Family Cafe. - - Bonham Realty and Trust Co. Inside Back Cover - High Class Real Estate. - - Booth’s Studio 6 - Kodak Finishing. - - - C - California Market 73 - Choice Meats, Poultry, etc. - - Chism’s Ice Cream Bottom of Pages - - Commercial Hardware Co. Back Cover - Stoves, Kitchen Utensils, etc. - - Crescent Creamery 56 - Blue Ribbon Butter. - - - E - Elderkin—“The Piano Shop” 22 - Expert Piano Tuning. - - Eagle Express 54 - Quick Service. - - - F - French Dyers and Cleaners 26 - - - G - Gilcrease Co. 95 - Maxwell Car. - - Goldstein, S. 101 - Ladies’ Tailor and Furrier. - - - J - Jersey Farm Milk Co. 98 - Pasteurized Milk and Cream. - - - K - Kwong Chung Co. 93 - Chinese Merchant. - - - L - Lewis & Lukey 97 - Gents’ Furnishings. - - Lincoln Garage 45 - Chalmers Car. - - - M - Meacham’s American Grocery Co. 53 - Groceries, Coffees, Teas, Spices, etc. - - Motor Aid 102 - Cyclery and Repairing. - - Murray, J. J. 8 - Sign and Pictorial Painter. - - Mutual Creamery 43 - Blanchard Ice Cream. - - - N - Nevada Credit Co. Inside Front Cover - Home Furnishers. - - Nevada Imp. and Supply Co. 101 - Farm Implements, etc. - - Nevada Press 22 - Printers. - - Nevada Tea Store 58 - Coffees, Teas, Spices, etc. - - Nevada Transfer Co. 51 - Hauling, Packing, Storage, etc. - - - P - Paige Car 55 - The Real Car. - - Palace Dry Goods House 35 - Reno’s Big Modern Store. - - Palace Postal Card House 98 - - Parker’s Harp Orchestra 6 - Music for all occasions. - - Peoples’ Fish Market 62 - All kinds of Fresh Fish. - - Pesce, Emilio C. Center of Pages - Jeweler and Watchmaker. - - Petritsch, Dr. J. F. 6 - Specialist. - - - R - Reno Brewing Co. 48-49 - Sierra and Royal Beers. - - Reno Drug Co. 5 - Drugs and Prescriptions. - - Reno News Co. 9 - Newspapers and Stationery. - - Riverside Mill Co. 10 - Flour and Cereal Products. - - Rock Springs Coal Yards 36 - Coal and Wood for Fuel. - - - S - Saturno Hotel 93 - Choice Apartments. - - Semenza & Co. 9 - Groceries, Wines, Liquors, etc. - - Sierra Vulcanizing Works 93 - - Smitten, Dr. George M. 98 - Dentist. - - Stever, Chas. 54 - Sporting Goods, etc. - - - U - Unique Store 2 - Ladies’ Suits, Gowns, Millinery, etc. - - - W - Western Music Co. Bottom of Pages - Kimball and Player Pianos. - - * * * * * - -_Reno Drug Co._ - -_Corner 2nd and Center Streets_ - -_Nevada’s Most Modern Pharmacy_ - -[Illustration] - -_Prescriptions a Specialty_ - -_For Prompt Delivery Phone 310_ - - * * * * * - - Hours 9-12 A. M. Phone 523 - 2-5 and 6-8 P. M. Res. 1383-W - Sunday by Appointment - -Dr. J. F. Petritsch - - Special Attention Given to - Nerve, Spine and Chronic Diseases - - Rooms 4-5, Thoma Bigelow Bldg. RENO, NEVADA - - * * * * * - -Parker’s Harp Orchestra - -_Music for All Occasions_ - - _E. EARL PARKER, - Director_ - - _Expert Piano Tuning_ - -[Illustration] - - _P. O. Box - 267_ - - _Phone - 942 J_ - - * * * * * - -Booth Studio - -L. T. BOOTH, Manager - -KODAK DEVELOPING AND FINISHING EXCLUSIVELY - - Your Photo on Post Cards 4 for 50c - - Bring or Send Your Films Prints Ready Following Day - - Room 10, Byington Bldg. RENO, NEVADA - - * * * * * - -If You Wish to - -BE HAPPY - -Save Money on Your - -GROCERIES - -DELICATESSEN - - Fresh Fruits and Vegetables - Home-Made Bread, Pies, - Cakes and Pastry - Fresh Butter and Eggs - - We Specialize in - DOMESTIC AND IMPORTED TEAS, COFFEE, SPICES AND - EXTRACTS - -The BEST 30c Coffee in Town - -ALL LEADING BRANDS OF COCOA AND CHOCOLATE - - BARNES BROTHERS - GROCERS - - PHONE 274 - 141-143 North Virginia Street RENO, NEVADA - - * * * * * - -[Illustration: MURRAY’S SIGNS ARE CLASSY SIGNS] - -J. J. Murray - -The Old Reliable Sign and Pictorial Painter - - Gold Leaf - Silver Leaf - Silk Banners - Cloth and Board - Electric - -SIGNS - -In Fact All Kinds of Signs - -Window Cards a Specialty - - Studio 234 Sierra St. Phone 1162-J - RENO, NEVADA - - * * * * * - -Anderson’s Turkish Baths - -SWEDISH MASSAGE - - Separate Departments for Ladies and Gentlemen - Lady and Gentlemen Attendants - Graduate Nurses - -Phone 1107-W for Appointments - - Equipped With the Gardner Reducing Machine - Thoma Bigelow Bldg. RENO, NEVADA - - * * * * * - -Reno News Company - -Headquarters for All - -Eastern and Western Papers - -Complete Line of Periodicals, Stationery and Notions - -[Illustration] - -Agents for Oliver Typewriters and Supplies - - 36 West Second Street Phone 492 - RENO, NEVADA - - * * * * * - -Semenza & Company - -Groceries, Hardware, Fruits Vegetables - -[Illustration] - -Liquors and Cigars - -[Illustration] - -IMPORTED GOODS A SPECIALTY - -A Trial Order is All We Ask - - Phone 230 25-27 East Second Street - RENO, NEVADA - - * * * * * - -GOLD MEDAL FLOUR - -COSTS LESS -:- WORTH MORE - -[Illustration: RIVERSIDE MILLS BEST Patent GOLD MEDAL No. 1 HARD WHEAT -RIVERSIDE MILL CO. RENO, NEVADA. GOLD MEDAL] - -Sold with a money back guarantee. - -[Illustration] - -Full Weight - -[Illustration] - -Sagebrush Sodas are just right. - -[Illustration: Sagebrush Sodas] - -Riverside Mill Co. - -Reno, Nevada - - * * * * * - - - - -BREAD, - -MUFFINS, ROLLS, WAFFLES, FRITTERS, ETC. - - -WARNING - -The making of bread is, to a large degree, a chemical operation, and -should be carried on with as much accuracy as a chemist would use in -his laboratory. The flour should be weighed or measured. The other -ingredients should also be weighed or measured accurately. - -Temperature is a particularly important factor in making good bread. -=Do not let sponge or dough get chilled.= - -When potatoes are used, be sure that they are sound, white and mealy, -and in the fall, when the new crop is on the market, be careful that -the potatoes are fully ripe. More failures in bread making are due to -the use of potatoes which are thought to be ripe, but which are not -fully matured, than any other one thing. - -In making cake, a difference may be noted if the eggs are large or -small, if small use either more eggs or more water or milk. - - -RECIPE FOR BREAD - -(University of Nevada Method) - -Warm Gold Medal Flour in oven. - - 2 cups milk, scalded, - 2 cups potato water, - 2 medium potatoes, mashed very fine, - 1 cake Fleishmann’s compressed yeast in ½ cup luke warm water, - 1 teaspoonful salt, - 1 tablespoonful sugar, - 1 teaspoonful lard. - -Add Gold Medal flour until mixture has appearance of cake batter; beat -with wooden spoon until very light. Let stand. - -Add Gold Medal flour and knead until smooth, brush butter over top of -dough, cover and let raise to twice original size. - -Mould into loaves and let raise twenty minutes. - -Put in very hot oven for ten minutes, then bake in slow oven forty-five -minutes. - - -WHITE BREAD - -Quick Method - - 1 quart Gold Medal Flour sifted, - 1 cup or ½ pint milk or water, - 1 cake compressed yeast, - ½ teaspoonful salt, - 2 teaspoonfuls sugar, - 1 tablespoonful melted butter. - -Dissolve yeast by breaking into a cup and adding 1 teaspoon sugar, mix -and let it stand 3 minutes. Sift flour in a bowl, make well in center, -and add water, salt, sugar, butter and yeast, mix and knead well, put -in a warm place to raise 1½ hours, or until light. Turn out on molding -board, knead lightly, shape into loaves, put in well buttered pans, let -raise ¾ hour. Bake 45 minutes. - - -BREAD - -Cook 2 medium sized potatoes in 1 quart water. Use the water. Must be -1 quart to scald 1 teacup Gold Medal flour. Mash potatoes and add to -the flour, using more flour if necessary. Soak 1 cake of yeast in a -cup of warm water. When this is cold, stir into the mixture already -prepared. Let it stand over night, stirring occasionally. Set in a warm -place. Next morning add 1 heaping teaspoonful of lard, 2 of sugar and 1 -teaspoonful of salt. If necessary ½ teaspoonful of soda. Stir in flour -until proper consistency; knead hard. Put to rise and knead lightly the -second time; put in pans to rise again. Bake in a moderate oven. This -also makes nice light rolls. - - * * * * * - -_Eat Chism’s Quality Ice Cream_ - - * * * * * - -ROYAL BEER - -If purchased by the Wife will keep Husband Home. - -RENO BREWING CO. - - * * * * * - - -WHOLE WHEAT BREAD - - 1 pint milk, - 1 teaspoonful salt, - 1 pint water, - ½ cup sugar, - 1 compressed yeast cake. - -Scald the milk and add the water. When luke warm add salt, sugar, yeast -cake (dissolved in 2 tablespoons water) and sufficient Gold Medal -Whole Wheat flour to make a batter that will drop from the spoon. Beat -continuously for 5 minutes. Cover and let stand in a warm place for 3 -hours; then add sufficient Whole Wheat flour to make a dough. Knead at -once into loaves. Put in small greased pans, cover and stand in warm -place for an hour. Bake in a moderately quick oven 45 minutes. - - -GRAHAM BREAD - - 2 quarts Gold Medal Graham Flour, - 2 cups potato water, - 1 yeast cake, - 1 quart Gold Medal Flour, - 1 tablespoonful salt, - 1 small cup molasses or sugar, - 1 tablespoonful melted lard. - -Dissolve yeast cake in lukewarm water. Mix all ingredients into as -stiff a dough as can be stirred with a spoon, adding lukewarm water to -make it the proper consistency. Let it stand over night. In the morning -stir it down with a spoon thoroughly. Have bread tins greased. Fill -each one about ½ full and let rise to the top of the pans. Bake in -moderate oven 1 hour for good-sized loaves. - - -RYE BREAD - - 1 pint milk, - 1 pint water, - ½ teaspoonful salt, - 1 compressed yeast cake. - -Scald the milk, add the water and salt, and when the mixture is -luke-warm add the yeast, moistened in two tablespoons warm water. Add -sufficient Rye Flour to make a batter, and beat thoroughly for ten -minutes. Cover and stand in a warm place for 2½ hours. Knead this dough -quickly until it loses its stickiness. Divide it into three or four -loaves, put each loaf in a square pan; cover and stand for an hour in -the same warm place, about 75 Fahr., until it has doubled in bulk, -brush the top quickly with warm water and put it in a hot oven. When -brown, reduce the heat and bake ¾ of an hour. Turn each loaf from the -pan; stand on a board covered with a cloth but do not cover the loaves. -It is better to tip the board so that the air may circulate around the -entire loaf. This makes a nice crisp crust. - - -MUFFINS - -Break 2 eggs in a dish, salt them, and add 2 cups sweet milk, 2 cups -flour, piece butter half the size of an egg melted. Leave in lumps -after stirring and bake in hot iron gem pans. - - -ROLLS - -To 1 pint bread sponge add ½ cup water, 1 egg, ¼ cup butter, rubbing -butter and sugar together. Let rise after mixing; roll out; rise again -and bake. - - -TEA ROLLS - -One cup scalded milk, ¼ cup sugar, 1 teaspoonful salt, ¼ cup melted -butter, 2 eggs, 1 cake yeast foam dissolved in ¼ cup luke-warm water, -1 pinch nutmeg, 3½ cups flour. When the milk is luke-warm add 2 cups -flour, beat well and add the dissolved yeast foam. Let rise, then add -the butter, sugar, salt, nutmeg and the well-beaten eggs. To this add -enough of your flour to make a soft dough. Knead well and let rise in a -warm place. Shape into small rolls. Put into a buttered pan, let rise, -and bake in a brisk oven for 15 minutes. - - -RAISIN BREAD - -Dissolve a tablespoon each of butter and lard in a cup of hot milk -then add a cup of either cold water or milk to the hot milk to make -lukewarm. Sift a quart of Gold Medal Flour with one teaspoon of salt, -three tablespoons of sugar, make a hole in center of flour and stir in -half a cake of compressed yeast, which has been dissolved in a little -lukewarm water; add part of your milk, stirring in the flour, then -break in one or two eggs and the rest of the milk; beat up the dough -lightly, which must be a stiff batter. Let it raise all night in a warm -place and well covered. In the morning add a cupful each of raisins and -currants, two tablespoons of sugar and either some nutmeg or caraway -seeds or lemon peel. Make into two loaves, working very little; let -rise very light and bake three-quarters of an hour. - - -NUT BREAD - - 1 egg, - ½ cup milk, - 4 cups Gold Medal Flour, - 1 cup chopped nuts, - 1 cup sugar, - ½ teaspoonful salt, - 4 tablespoonfuls baking powder, - 1 cup chopped raisins. - -Beat eggs and sugar and stir in the milk. Have the flour, salt and -baking powder sifted and pour into it the milk mixture, adding the nuts -and raisins. Form into loaves when kneaded smooth, put in deep, well -greased pans, let raise twenty minutes in a warm place and bake forty -to fifty minutes. - -Either the nuts or the raisins may be omitted. - - * * * * * - - DIAMONDS | _Watchmaker_ | ROSARIES - WATCHES | | CROSSES - RINGS | _Emilio C. Pesce_ | IVORY SETS - LAVALLIERES | | CLOCKS - CHAINS | _Jeweler_ | PRECIOUS STONES - - 245 LAKE ST. PHONE 1592 RENO. NEVADA - - * * * * * - - -NUT BREAD - - 1 cup milk, - 1 dissolved yeast cake, - 1½ quarts Whole Wheat Flour, - 1 cup boiling water, - 1 teaspoonful salt, - 1 quart coarsely chopped walnuts, - 2 tablespoonfuls molasses. - -When milk and water are lukewarm add yeast cake (dissolved in ¼ cup -water), salt and flour. Beat. Let rise to double the size, then add the -walnuts and molasses. Put in pan and let rise double. - - -HOMEMADE PRIZE RAISIN BREAD - -Make a sponge of 1 cake of compressed yeast with 1 tablespoonful sugar -dissolved in ½ cup lukewarm water. To 1 cup of scalded milk add 1 cup -of hot water and when lukewarm add the yeast and 2 cups white flour -and beat for five minutes. Let rise until very light. Then add 3 -tablespoonfuls each of sugar and Crisco creamed together, 1 teaspoonful -salt and 1½ cups Seeded Raisins cut in halves. Stir in flour until -stiff, then knead until dough is smooth and elastic, using 6 to 8 cups -of Gold Medal Flour. Cover to let rise and when light, double in bulk, -mould into loaves, and when again light bake about one hour. - - -FRUIT AND NUT ROLLS - -Sift together 2 cups Gold Medal Flour, ½ teaspoonful salt and 3 -teaspoonfuls baking powder. Work 3 or 4 tablespoonfuls butter into -flour and add about ¾ cup milk to make soft dough. Knead lightly and -roll out thin into oblong sheet. Brush dough with 2 tablespoonfuls -melted butter; sprinkle over with 2 tablespoonfuls sugar, ¾ teaspoonful -cinnamon, ½ cup chopped nuts and ½ cup finely cut Seeded Raisins. Roll -up snugly, cut off half-inch slices and lay cut side up on buttered and -floured baking sheet. Let stand ten minutes, then bake in hot oven. - - * * * * * - -SIERRA BEER FOR HEALTH—Phone 581 - - * * * * * - - -FRENCH ROLLS - -Made by rolling dough between the hands into small oval shapes about -a finger long, tapering at each end, and put together in pairs; or -rolling into egg-shaped pieces and cutting them half through the -middle. Another shape is first a ball, then cut it half through each -way, top to bottom, and right to left. Long rolls are shaped and cut -across in slanting cuts; or the whole mass of dough is rolled under the -hand and made into a large ring, pinching the ends together; then cut -half way through, two inches apart, with a pair of scissors. A knife -dipped in melted Cottolene keeps these cuts from coming together. - - -WHOLE WHEAT GEMS - -Mix with 2 cups of Gold Medal Whole Wheat Flour 1 tablespoonful sugar, -½ teaspoonful salt, 1 cup milk, well beaten yolks of two eggs, one cup -water. Into this mixture add the beaten whites of the two eggs. Bake in -hissing hot gem pans thirty minutes. - - -GENUINE PARKER HOUSE ROLLS - - 3 tablespoonfuls butter, - 1 teaspoonful salt, - ½ cup lukewarm water, - 1 yeast cake, - 2 cups fresh milk, - 1 tablespoonful sugar, - Whites two eggs, - 6 cups Gold Medal Flour. - -Scald the milk and add to it the sugar, salt and butter. Let it stand -until lukewarm then add three cups of flour and beat for five minutes. -Add the dissolved yeast cake and let it stand until very light and -frothy; then the remaining flour. Let it rise again until it is twice -its original bulk, place on your molding board, knead lightly and roll -into a sheet half an inch thick. Take a large biscuit cutter and cut -the dough into rounds, brush with melted butter, fold over and press -the edges together. Place in a buttered pan one inch apart. Let them -rise until very light and bake in a hot oven 15 minutes. - - -BOSTON MUFFINS - - 1½ pints Gold Medal Flour, - ½ pint Corn Meal, - 1 tablespoonful sugar, - 1 teaspoonful salt, - 2 teaspoonfuls baking powder, - 1 tablespoonful butter, - 3 eggs, - 1 pint (full measure) milk, - 1 teaspoonful extract cinnamon (which may be omitted without detriment). - -Sift together Gold Medal Flour, corn meal, sugar, salt, and powder; rub -in butter or lard; add eggs, beaten, milk, and extract cinnamon. Mix -into batter a little stiffer than ordinary griddle-cake batter. Have -griddle heated regularly all over; grease it, lay on it muffin-rings, -also greased; half fill them with batter. As soon as risen to tops -of rings, turn them over gently with cake-turner; bake nice brown on -either side. They should bake in 7 or 8 minutes. - - -POP-OVER ROLLS - - 3 eggs, - 9 ounces Gold Medal Flour, - Little salt, - 1 pint milk. - -Put the eggs, salt and flour into a bowl; mix in the milk and pour into -deep moulds. The moulds must be 2 inches high. Fill half full and bake -in a hot oven 25 minutes. - - * * * * * - - HARMONY IN THE HOME - THAT HAS A PIANO - WESTERN MUSIC CO. RENO, NEVADA - - * * * * * - - -ENGLISH MUFFINS - - 1 quart Gold Medal Flour, - ½ teaspoonful sugar, - 1 teaspoonful salt, - 2 large teaspoonfuls baking powder, - 1¼ pints milk. - -Sift together Gold Medal Flour, sugar, salt, and powder; add milk, -and mix into smooth batter trifle stiffer than for griddle cakes. -Have griddle heated regularly all over, grease it, and lay on muffin -rings; half fill them, and when risen well up to top of rings, turn -over gently with cake-turner. They should not be too brown—just a buff -color. When all cooked, pull each open in half, toast delicately, -butter well, serve on folded napkin, piled high and very hot. - - -RICE MUFFINS - - 2 cups cold boiled rice, - 1 pint Gold Medal Flour, - 1 teaspoonful salt, - 1 tablespoonful sugar, - 1½ teaspoonfuls baking powder, - ½ pint milk, - 3 eggs. - -Dilute rice, made free from lumps, with milk and beaten eggs; sift -together Gold Medal Flour, sugar, salt, and powder; add to rice -preparation, mix into smooth, rather firm batter; muffin-pans to be -cold and well greased, then fill ⅔; bake in hot oven 15 minutes. One -cup cold boiled hominy may be substituted for rice. - - -SOFT WAFFLES - - 1 quart Gold Medal Flour, - ½ teaspoonful salt, - 1 teaspoonful sugar, - 2 teaspoonfuls baking powder, - 1 large tablespoonful butter, - 2 eggs, - 1½ pints milk. - -Sift together Gold Medal Flour, salt, sugar and powder; rub in butter -cold; add beaten eggs and milk; mix into smooth, consistent batter that -will run easily and limpid from mouth of pitcher. Have waffle-iron hot -and carefully greased each time; fill 2-3, close it up; when brown turn -over. Sift sugar on them, serve hot. - - -RICE WAFFLES - -Into a batter as directed for soft waffles stir 1 cup of rice, free -from lumps; cook as directed in same recipe. - - -VIRGINIA WAFFLES - -Cook ½ cup white Corn Meal in 1½ cups boiling water 30 minutes, adding -1½ teaspoonfuls salt. Add 1½ cups milk, 2 tablespoonfuls sugar, 2 -tablespoonfuls melted butter, 2 cups Gold Medal Flour mixed with 2 -heaping teaspoonfuls baking powder, and 2 eggs, whites and yolks beaten -separately. Cook in hot, well-greased waffle-iron. - - -GERMAN WAFFLES - - 1 quart Gold Medal Flour, - ½ teaspoonful salt, - 3 tablespoonfuls sugar, - 2 large teaspoonfuls baking powder, - 2 tablespoonfuls lard, - Rind of 1 lemon, grated, - 1 teaspoonful extract of cinnamon, - 4 eggs, - 1 pint thin cream. - -Sift together Gold Medal Flour, sugar, salt, and powder; rub in lard -cold; add beaten eggs, lemon rind, extract, and milk. Mix into smooth, -rather thick batter. Bake in hot waffle-iron, serve with sugar flavored -with extract of lemon. - - * * * * * - -_Eat Chism’s Quality Ice Cream_ - - * * * * * - - ROYAL BEER Small Percentage of Alcohol, - Large Percentage of Extracts - - * * * * * - - -SWEET MUFFINS - - 1 cup sugar, - 1 egg, - 1 tablespoonful melted butter, - 1 pint sweet milk, - 3 cups Gold Medal Flour, - 2 teaspoonfuls baking powder, - 1 teaspoonful salt. - -Mix and sift dry ingredients; add milk and beaten egg and butter. Beat -hard, bake in greased muffin-pans. - - -CORN BREAD - - 2 tablespoonfuls melted lard, - 1 tablespoonful sugar, - 2 eggs, - 1 pint sour milk, - Corn Meal for stiff batter, - 1 teaspoonful baking powder, - 1 tablespoonful Gold Medal Flour. - -Mix together milk, beaten eggs and sugar; stir these into the flour -and corn meal; then add melted lard. Dissolve the soda in a few drops -of boiling water; add it and beat hard for several minutes. Have -ready heated greased dripping pans; pour in the batter and bake in a -moderately quick oven from 20 to 30 minutes. - - -CORN BREAD - - 1 egg, - Pinch of salt, - 1 tablespoonful sugar (oval), - 1 cup sour milk, - 1 tablespoonful Gold Medal Flour, - 1 tablespoonful melted butter, - 1 teaspoonful soda. - -Beat egg well, add salt, sugar, Gold Medal Flour, stir in melted -butter and add soda to sour milk. While foaming pour into the other -ingredients and stir in enough corn meal to make batter grainy. Turn -into hot buttered pans and bake twenty minutes. - - -JOKERS - - 1½ cups Graham Flour, - 2 teaspoonfuls yeast powder, - 1½ cups Gold Medal Flour, - Pinch of salt. - -Milk enough to make a stiffer batter than muffins. Put in last, 2 eggs, -well beaten. Bake in quick oven. - - -TEA GEMS - - 1 pint milk, - 4 eggs, - 2 cups Corn Meal, - 1 teaspoonful salt, - 2 teaspoonfuls baking powder, - 1 cupful Gold Medal Flour, - 1 tablespoonful butter. - -Separate the eggs; beat the yolks and add the milk, salt and butter -(melted). Add the corn meal, baking powder and flour sifted together. -Beat rapidly for about two minutes. Then fold in the well-beaten -whites of the eggs and bake in greased gem pans in a quick oven for a -half-hour. - - -ENGLISH BUNS - - 1 quart Gold Medal Flour, - 4 eggs, - ½ cup butter, - 1½ cakes compressed yeast, - ½ cup lukewarm water, - 5 tablespoonfuls sugar, - ½ cup nut meats, - ½ cup chopped raisins. - -Pour flour in bowl, break eggs in whole, add butter (melted), yeast -which has been dissolved by breaking into a cup and mixing with 1 -tablespoonful sugar, lukewarm water. Stir until all are mixed, beat -well, put in warm place to rise 1½ hours. Then sprinkle sugar, fruit -and nuts over top, mix very lightly with spoon. Drop into well buttered -gem pans, let rise one-half hour. Bake 25 minutes. - - * * * * * - - MARRIED LIFE - START RIGHT - BUY A PIANO - WESTERN MUSIC CO. RENO, NEVADA - - * * * * * - - -TEA BISCUITS - -Sift one quart of Gold Medal Flour with one teaspoonful of salt and -4 rounding teaspoonfuls of baking powder. Into this rub 1 large -tablespoonful of Califene until it is of the consistency of cornmeal. -Then add just enough sweet milk to make a dough easily handled. Roll -out ½ inch thick, place in greased pan and bake for about fifteen -minutes in a very hot oven. - - -CREAM BISCUIT (Baking Powder) - -Sift together one pint of Gold Medal Pastry Flour, three teaspoonfuls -of baking powder, and half a spoonful of salt. Moisten with cream -as soft as can be handled. Roll out on a well floured board, cut in -small biscuits and place in a pan, brushing over with melted butter -or cream before baking. Have oven very hot, and bake ten or fifteen -minutes, according to size. For milk biscuits use two tablespoonfuls of -Cottolene to shorten. Mixture like this made softer and baked in gem -pans gives an easy and satisfactory drop biscuit. - - -OLD-FASHIONED GINGER BREAD - - 4 cups Gold Medal Flour, - 1 cup sugar, - 1 teaspoonful ginger, - 1 teaspoonful cinnamon, - 1 teaspoonful soda, - ¾ cup molasses, - 2 eggs, - 1 cup milk, - ¾ cup of oiled butter. - -Mix dry ingredients and add molasses, milk, eggs and melted butter. -Beat smooth and bake in a sheet for about one hour. - - -MILK BREAD - - 1 pint milk, scalded and cooled, - 1 tablespoonful sugar, - ½ cup yeast, - 1 tablespoonful butter melted in hot milk, - 1 teaspoonful salt, - 6 or 7 cups Gold Medal Flour. - -Measure the milk after scalding and put in the mixing bowl; add the -butter, sugar and salt; when cool add the yeast, then stir in the -flour, adding it gradually; knead till smooth and elastic. Cover, let -it rise till light; cut it down; divide into four parts; shape into -loaves or biscuit; let it rise in the pans. Bake 40 to 50 minutes. - - -WATER BREAD - - 2 quarts sifted Gold Medal Flour, - 1 teaspoonful salt, - 1 tablespoonful sugar, - ½ cup liquid yeast, or - 1 cake compressed yeast dissolved in ½ cup water, - 1 pint lukewarm water, - 1 tablespoonful butter, or drippings, or lard. - -Sift the flour and fill the measure lightly, not heaping, nor shaken -down. Turn it into a large bowl holding about 4 quarts. Reserve 1 -cup flour to add at the last if needed, and to use on the board. Mix -the salt and sugar with the flour; rub in the shortening until fine, -like meal. Mix the yeast with the water. If compressed yeast be used, -dissolve ¼ of a cake in half a cup of water. This is in addition to -the pint of water to be used in mixing. Pour the liquid mixture into -the center of the flour, mixing it well with a broad knife or a strong -spoon. Knead it half an hour, or till smooth and fine grained. Cover -and let it rise until it doubles its bulk. Cut it down; let it rise -again; divide into four parts, then shape into loaves putting 2 in each -pan, or reserve some for biscuit. Cover and let it rise again to the -top of the pan. Bake in a hot oven nearly an hour. - - * * * * * - -_Eat Chism’s Quality Ice Cream_ - - * * * * * - -SIERRA BEER Closer to a Temperance Drink Than Any Other Beer. Phone 581 - - * * * * * - - -BUCKWHEAT CAKES - - Do You Like ’Em? - Well, I Guess! - Who Don’t? - -Listen—This is the real thing. “Like Mother Made.” Remember? - - 1 cup Self-Rising Buckwheat and Wheat Flour Mixture, - 1½ cups milk, - 1 tablespoonful syrup. - -Grease pan with half lard and butter. Serve quickly on hot plate. - - -GENERAL GRIDDLE CAKES - -One cup and cold cooked cereal, mash fine to free from lumps, add 1 -beaten egg, yolk and white separate, ½ teaspoonful baking powder, beat -thoroughly. Drop by spoonfuls on hot griddle and serve, when brown, -with syrup. - - -GRIDDLE CORN CAKES - - 2 cups Yellow or White Corn Meal, - Boiling water, - 1 egg beaten, - 1 teaspoonful salt, - 1 tablespoonful sugar, - Cold milk. - -Add salt to corn meal, pour on boiling water to form a thick drop -batter; add maple syrup and sufficient cold milk to make a thick pour -batter. Drop by tablespoonfuls on a well-greased hot griddle and cook -as griddle cakes. Serve immediately. - - -GRIDDLE CAKES WITH EGGS - - 3 cups Gold Medal Flour, - 2 teaspoonfuls baking powder, - 1 teaspoonful salt. - -Mix well together, add 2 well-beaten eggs and sufficient sweet milk to -make a thin drop batter. Bake at once on a hot, well-greased griddle. -Make them thin. - - -GENEVA GRIDDLE CAKES - - 1½ pints Gold Medal Flour, - 4 tablespoonfuls sugar, - ½ teaspoonful salt, - 1½ teaspoonfuls baking powder, - 2 tablespoonfuls butter, - 4 eggs, - Nearly ½ pint milk. - -Rub butter and sugar to white, light cream; add yolks of eggs, 1 at a -time. Sift Gold Medal Flour, salt, and powder together; add to butter, -etc., with milk and egg whites whipped to dry froth; mix together into -a smooth batter. Bake in small cakes; as soon as brown, turn and brown -the other side. Have buttered baking-tin; fast as browned, lay them on -it, and spread raspberry jam over them; then bake more, which lay on -others already done. Repeat this until you have used jam twice, then -bake another batch, which use to cover them. Sift sugar plentifully -over them, place in a moderate oven to finish cooking. - - -CINNAMON BUNS - -Scald a pint of milk; add a quarter pound of butter, 2 tablespoonfuls -of sugar and 1 yeast cake, dissolved; add 2 eggs, well beaten, and -sufficient Gold Medal Flour to make a soft dough. Knead lightly; put -aside in a warm place. When very light roll into a sheet; spread with -butter and dust with sugar and then with currants. Cut into buns. Stand -them in a greased pan, and when very light bake in a moderate oven -three-quarters of an hour. - - -QUICK COFFEE CAKE - -Sift together twice, 1 pint of Gold Medal Flour, ⅓ cup of sugar, 3 -teaspoonfuls of baking powder and ½ teaspoonful each of salt and ground -cinnamon. Mix to a soft dough with about half a cup of milk stirred -into a well beaten egg. Add 3 tablespoonfuls of melted Cottolene, -spread in a shallow pan, sprinkle with sugar mixed with cinnamon, and -bake in a moderate oven. - - -BRAN OR GRAHAM BREAD - - 1 pint Gold Medal Flour sifted, - ¾ pint bran or graham flour, - 1 cup lukewarm water, - ½ teaspoonful salt, - 2 teaspoonfuls sugar, - 1 tablespoonful melted butter, - 1 cake compressed yeast. - -Dissolve yeast by breaking into a cup and adding 1 teaspoonful sugar, -let stand 3 minutes. Sift flour into a bowl, add graham flour or -bran, make well in center; add salt, sugar, butter, water, yeast. Mix -and knead well, put in warm place to rise 1½ hours, or until light. -Turn on moulding board, knead lightly, shape into loaves, put in a -well-buttered pan, let rise ¾ hour. Bake 45 minutes. - - -CORN FRITTERS - -To 1 pint scraped corn add ½ cup milk, ½ cup Gold Medal Flour, 1 -tablespoonful melted butter, 2 beaten eggs, 1 teaspoonful salt, ⅓ -teaspoonful pepper, 1 teaspoonful baking powder. Beat well, and fry in -small spoonfuls as directed. - - -CLAM FRITTERS - -Wash and dry 25 good-sized clams or 2 strings soft-shell clams, -discarding black part. Chop fine. Make a plain fritter batter, using -the clam liquor (or that and milk) in place of milk. Stir in the -chopped clams, season well with salt and pepper, and fry as directed. - - * * * * * - - DIAMONDS | _Watchmaker_ | ROSARIES - WATCHES | | CROSSES - RINGS | _Emilio C. Pesce_ | IVORY SETS - LAVALLIERES | | CLOCKS - CHAINS | _Jeweler_ | PRECIOUS STONES - - 245 LAKE ST. PHONE 1592 RENO. NEVADA - - * * * * * - - -HOMINY FRITTERS - - 2 cups hominy (boiled), - 2 eggs well beaten, - ½ level teaspoonful salt, - ½ cup milk, - ½ cup Gold Medal Flour, - 1 teaspoonful baking powder. - -Cook all the above in a double boiler; pour out in biscuit tin and -allow to cool. Cut and fry in deep fat. Good with wild game. - - -FRITTER BATTER - - 2 cups Gold Medal Flour, - 1 egg, - ½ level teaspoonful salt, - 1 cup milk. - - (For frying fish, vegetables or fruits) - -Mix the above to a smooth batter and coat the article for frying; if -for fruit add a little sugar. - - -FRUIT FRITTERS - -Any kind of fruit may be made into fritters, as directed for apple -fritters. Whole canned fruits, drained from syrup, may also be used. -Apples and other fruits may also be prepared, coarsely chopped, stirred -into a plain fritter batter, and dropped by small spoonfuls into -smoking hot fat, finishing as already directed. - - * * * * * - -_Eat Chism’s Quality Ice Cream_ - - * * * * * - -[Illustration] - -[Illustration] - -WINES - -_Family Trade a Specialty. Prompt Delivery._ - -_All Kinds of Liquors—Imported, Domestic._ - -For your daily table use as well as for your Special Social -Entertainment must be the Highest Quality. - -GOOD WINE will add as much to the success of a well appointed table as -the combined efforts of a good cook and a charming Hostess. - -Being ourselves wine makers of long experience, and with the largest -stock of wines at your disposal, we believe we are in the best position -to serve you and serve you correctly. - -ALPINE WINERY - - Telephone Main 1348 - 116 N. Center Street RENO, NEVADA - - _Largest Wine Dealers - in Nevada_ - - _Wholesale and - Retail_ - - * * * * * - -ROYAL BEER - -If purchased by the Wife will keep Husband Home. - -RENO BREWING CO. - - * * * * * - -KIMBALL - -WESTERN MUSIC CO. - -PIANOS and PLAYER PIANOS - - 12-14 EAST FOURTH ST. RENO, NEV. - -KIMBALL - - * * * * * - - - - -“EAT, DRINK AND BE MERRY” - -WHEN TO SERVE BEVERAGES - - -Appetizer—Dry, pale sherry, plain or with a dash of bitters; vermouth; -or a cocktail. - -With Oysters—Rhine wine, Moselle, dry Sauternes, Chablis, or Capri -(cool). - -With Soups—Sherry or Madeira (cool). - -With Fish—Sauternes, Chablis, Rhine wine, Mouselle or Capri (cool). - -With Entrees—Claret or Chianti (temperature of room). - -With Roast—Claret, Burgundy or Chianti (temperature of room). - -With Game—Champagne (cold), old vintage champagne (cool). - -With Pastry—Madiera (cool). - -With Cheese—Port (temperature of room). - - * * * * * - - DIAMONDS | _Watchmaker_ | ROSARIES - WATCHES | | CROSSES - RINGS | _Emilio C. Pesce_ | IVORY SETS - LAVALLIERES | | CLOCKS - CHAINS | _Jeweler_ | PRECIOUS STONES - - 245 LAKE ST. PHONE 1592 RENO. NEVADA - - * * * * * - -With Fruit—Tokay, Malaga or Muscat (temperature of room). - -With Coffee—Brandy or Cordial (temperature of room). - -If you do not wish to serve such a variety, use the following, viz.: -Either Sherry, or Sherry and Bitters, Vermouth, or a cocktail as an -appetizer; either Rhine wine, Moselle, Sauternes, Chablis or Capri with -oysters and fish. - -Either Sherry or Maleira with soup. - -Either Champagne, Claret, Burgundy, Chianti or Whiskey highball -throughout the meal. - -Either Brandy, Cordial or Port after dinner. - -Either Ale or Stout with oysters, fish, cold meats, steaks, chops or -bread and cheese. - - * * * * * - -_Eat Chism’s Quality Ice Cream_ - - * * * * * - - A Home Complete - _Has a Piano in it. Has Yours?_ - -IF NOT, see us. New and good used Pianos and Players always on hand. -They are right in quality and price and terms to suit. - - Mail orders given prompt attention. - - TUNING, REPAIRING AND - REBUILDING A SPECIALTY - - THE PIANO SHOP - - 27 WEST FIRST STREET - Opposite T. & D. Theatre - - RENO, NEVADA - P. O. Address, Box 171 - - * * * * * - - The Nevada Press - - RENO, NEVADA - - AUSTIN JACKSON L. O. CANNON - LESSEES - - PRINTING - BOOKBINDING, SEALS - CERTIFICATES, ETC. - - SPECIAL RULED - BLANK BOOKS - - STEEL DIE EMBOSSING - A SPECIALTY - - Gazette Building :: Reno, Nevada - - * * * * * - - - - -CAKES - -AND HOW TO MAKE THEM - - -BRIDES CAKE LOAF - - ½ cup butter, - 2 cups sugar, - 1 cup milk, - 1 cup corn starch, - 2 cups Gold Medal Flour, - 1 teaspoonful vanilla, - Whites of 8 eggs, - 2 teaspoonfuls baking powder. - -Sift all dry ingredients before measuring. Cream the butter and sugar -well, then add the whites of 2 eggs, unbeaten, and cream or beat well. -Add the flavoring, then add a little of the milk, sift in a little -of Gold Medal Flour which has been measured and sifted with baking -powder and corn starch. Beat, then add a little more milk and flour -and so on until all is used. Lastly, fold in lightly the whites of the -remaining 6 eggs which have been beaten light and dry. Bake one hour in -a moderate oven, and when cold, ice with marshmallow icing. - - -BROWN STONE CAKE - -One and one-half cupfuls sugar cream with one-half cupful butter, add -one-half cupful sweet milk; three tablespoonfuls chocolate (rounding) -dissolved in one-half cupful of warm water, four well beaten eggs, one -teaspoonful baking powder, two cupfuls flour; flavor with vanilla, bake -in long pan.—Mrs. Cora Dixon. - - -FROSTING - -Two small teacupfuls of powdered sugar creamed with butter size of an -egg, thin with cream, add the beaten white of one egg and one cup of -walnuts chopped fine.—Mrs. Cora Dixon. - - -WEDDING CAKE - - 1 pound butter, - 1 pound sugar, - 12 eggs, - 1 pound Gold Medal Flour, - 2 teaspoonfuls each of cinnamon and mace, - 1 teaspoonful each of nutmeg and allspice, - ½ teaspoonful cloves, - 2 pounds raisins, - 2 pounds currants, - 1 pound citron, - 1 pound almonds, - 1 wineglass brandy, - 1 lemon. - -Line the pans with three thicknesses of paper; butter the top layer. -Seed and chop the raisins, wash and dry the currants, cut the citron in -uniform slices, about one-eighth of an inch thick, blanch the almonds -and chop fine. Mix all the fruit but the citron with the dough, insert -pieces of citron after dough is poured into pan. - - -POUND CAKE - - 1 pound butter, - 1 pound sugar, - 10 eggs, - 1 pound Gold Medal Flour, - ½ wine glass wine, - ½ wine glass brandy. - -Cream the butter; add the sugar, yolks of the eggs, wine, brandy, -whites of the eggs, and the flour. Place currants into one-quarter -of the dough, and almonds, blanched and pounded in rose water, into -another part; leave the remainder plain. Fill very small round tins -three-quarter full. Into half of those containing the plain dough put -small pieces of citron, three in each, inserting the citron upright a -little way into the dough. Sift sugar over the tops of those containing -the citron and almond before putting them into the oven. Bake 20 -minutes. Frost the plain and currant cakes. Pound cake is lighter when -baked in small cakes than in loaves. - - * * * * * - -_Eat Chism’s Quality Ice Cream_ - - * * * * * - - -WHIPPED CREAM CAKE - - 2 cups sugar, - ½ cup butter, - 2 cups Gold Medal Flour, - Yolks 8 eggs, - 1 teaspoonful lemon extract, - 2 teaspoonfuls baking powder, - 1 cup corn starch. - -Sift all dry materials before measuring. Cream sugar and butter well, -add gradually the yolks that have been beaten, beating all until very -light and creamy, then add the flavoring. Then alternate milk and Gold -Medal Flour that has been mixed with the corn starch and baking powder. -Bake in well-buttered layer pans, when cold put between the layers, -rich dry whipped cream, sweetened, using powdered sugar and flavoring. -Add ½ cup more sugar to remaining cream and use as icing, allowing 2 -hours to harden. - - -LADY BALTIMORE CAKE - - 1 cup butter, - 2 cups granulated sugar, - 1 cup milk, - 3½ cups Gold Medal Flour, - 3 level teaspoonfuls baking powder, - 1 teaspoonful rosewater, - Whites of 6 eggs beaten dry. - -Cream the butter and beat in the sugar gradually. Sift together the -flour and baking powder and add to the butter and sugar alternately -with the milk and rose water. Lastly, add the egg whites. Bake in three -layer cake pans. Put the layers together with the following frosting: - - -FROSTING FOR LADY BALTIMORE CAKE - - 3 cups granulated sugar, - 1 cup boiling water, - Whites of 3 eggs, - 1 cup chopped raisins, - 1 cup chopped nutmeats, - 5 figs cut in thin slices. - -Stir the sugar and water until the sugar is dissolved, then let boil -without stirring until the syrup from a spoon will spin a long thread, -pour upon the whites of the eggs, beaten dry, beating constantly -meanwhile. Continue the beating until the frosting is cold. Add the -fruit and spread upon the cake. - - -DEVIL CAKE - - ½ cup butter, - 1 cup sugar, - Yolks of 3 eggs, - ¾ cup powdered sugar, - ½ cup milk, - 1 teaspoonful vanilla, - ½ teaspoonful cinnamon, - ¼ teaspoonful cloves, - 2 level teaspoonfuls baking powder, - 3 ounces, chocolate, melted, - 1¾ cups sifted Gold Medal Flour, - Whites of 3 eggs beaten dry. - -Cream the butter and add the cup of sugar. Beat the yolks, add the -¾ cup of sugar and beat the two sugar mixtures together. Add the -chocolate, then the flour, sifted three times with the baking powder -and spices, then the milk, extract and whites of eggs. Bake in two -layers and put together with a fruit icing. Spread white icing above. - - -FROSTING FOR DEVIL CAKE - - 1½ cups sugar, - ¾ cup water, - Whites of 2 eggs, beaten dry, - ¼ cup each Sultana raisins, glace cherries and pecan nut meats. - -Boil the sugar and water until the syrup spins a thread, and gradually -beat it into the whites of eggs. When cold put a few spoonfuls over the -fruit and nuts and put between the layers. Spread the rest on top of -the cake. - - -TO MIX CAKES CONTAINING NO BUTTER - -Beat the egg yolks until very light and thick. Add the sugar gradually, -beating till very light and spongy. Add the flavoring and liquid, -if used. Have the whites of eggs whipped to a stiff froth. Add them -alternately with the sifted Gold Medal Flour (mixed with baking -powder), and cut both in very lightly and quickly. - - * * * * * - - MARRIED LIFE - START RIGHT - BUY A PIANO - WESTERN MUSIC CO. RENO, NEVADA - - * * * * * - - ROYAL BEER Small Percentage of Alcohol, - Large Percentage of Extracts - - * * * * * - - -TO MIX CAKES CONTAINING BUTTER - -Cream the butter, beating till light. Gradually add the sugar, beating -till light and creamy. Add the yolks of eggs beaten till light, then -the flavoring. Beat in alternately the liquid and Gold Medal Flour, -the latter mixed with salt and baking powder. Lastly, add the beaten -whites, and fruit, if used. - - -CREAM PUFFS - - ½ pint milk, - 5 ounces sifted Gold Medal Flour, - 5 eggs, - ¼ pound butter. - -Put the milk and butter in a sauce pan on the fire. When butter is all -melted and boiling stir in the flour. When partly cool add 5 eggs, one -at a time. Put the mixture in a bag with large tube and lay out into -about the size of large sponge drops, on a buttered pan; brush with -egg. Bake in hot oven. When done cut open on one side and fill with -whipped cream, sweetened. Flavor to suit. - - -CREAM PUFF FILLING - - 1 quart milk, - ¾ pound sugar, - 6 ounces Gold Medal Flour, - ½ pint of yolks, - Flavor to taste. - -Put the milk on the stove; when it comes to a boil put in the sugar, -flour and eggs, after beating them together thoroughly. Be careful not -to let it burn. - - * * * * * - - DIAMONDS | _Watchmaker_ | ROSARIES - WATCHES | | CROSSES - RINGS | _Emilio C. Pesce_ | IVORY SETS - LAVALLIERES | | CLOCKS - CHAINS | _Jeweler_ | PRECIOUS STONES - - 245 LAKE ST. PHONE 1592 RENO. NEVADA - - * * * * * - - -SPONGE CAKE - -Four eggs beaten separately; then beat together 2 cups sugar slowly -beaten in, 2 cups Gold Medal Flour, 1 teaspoonful baking powder, a -pinch of salt; last of all 1 cup boiling water, 1 teaspoonful lemon. -Heat the pan. - - -MAMMY BELDON CAKE - -One cup sugar, ¾ cup butter, 4 eggs, 1½ cups milk. Cream butter and -sugar together, beat and add yolks of eggs, then milk, 3 cups Gold -Medal Flour, thoroughly mixed with 2 teaspoonfuls baking powder, 1 -teaspoonful vanilla, beat 20 minutes, beat whites of eggs to a stiff -froth and add stirring in gently. Bake in layers or 40 minutes as a -whole. - - -FILLING FOR ABOVE - -Take about 24 marshmallows, chopped fine, 1 teacupful sugar, boiled -until thread; stirring briskly, into marshmallows until cool, flavor to -taste, spread between layers. Sprinkle with assorted colored sugar for -rainbow effect.—Mrs. E. F. Kiessling, Reno, Nev. - - * * * * * - -_Eat Chism’s Quality Ice Cream_ - - * * * * * - - French Cleaners - and Parisian - Dye Works Co. - - [Illustration] - - All Kinds of - Dyeing, Cleaning and - Repairing - - Party Dresses, Fancy Gowns - and Men’s Clothing - Our Specialty - - [Illustration] - - THREE TELEPHONES - - Main 814====Main 58====Main 663 - - 233 E. Plaza Street RENO, NEVADA - - * * * * * - -Sierra Beer for Health Phone 581 - - * * * * * - - -SPICE CAKE - -Three eggs, one cup of sugar, one cup of syrup, one cup butter, one cup -sweet milk, two teaspoonfuls baking powder, one teaspoonful spices, -flour; do not stir too thick.—Mrs. Cora Dixon. - - -WHIPPED CREAM CAKE - - 2 cups sugar, - ½ cup butter, - 2 cups Gold Medal Flour, - Yolks 8 eggs, - 1 teaspoon lemon extract, - 2 teaspoons baking powder, - 1 cup corn starch. - -Sift all dry materials before measuring. Cream sugar and butter well, -add gradually the yolks that have been beaten, beating all until very -light and creamy, then add the flavoring. Then alternate milk and Gold -Medal Flour that has been mixed with the corn starch and baking powder. -Bake in well buttered layer pans, when cold put between the layers, -rich dry whipped cream, sweetened, using powdered sugar and flavoring. -Add ½ cup more sugar to remaining cream and use as icing, allowing 2 -hours to harden. - - -LAYER CAKE (Plain) - - 1 cup sugar, - ¼ cup butter, - 2 good cups Gold Medal Flour, - 1 cup sweet milk, - 1 teaspoonful vanilla, - 2 teaspoonfuls baking powder. - -Melt the butter, add sugar, beat till creamy, add one egg at a time, -beating well, then pour in milk, and sifted baking powder and flour. -Add vanilla and stir quickly. Bake in four well-greased layer tins. -Usually requires ten minutes to bake. Use any good filling. - - -FUDGE CAKE - - ½ cup butter, - 1 cup sugar, - 1 cup milk, - ¼ cup chocolate, - ¼ cup walnuts, - 2 eggs, - 2 teaspoonfuls baking powder, - 2 heaping cups Gold Medal Flour. - -Melt butter in pan over steam, cream the sugar and butter together, -add eggs, beating well, add milk. Sift in flour, baking powder and -ground chocolate, put in broken nuts, stir batter quickly. Bake in -well-greased cake tins. - - -POUND LOAF CAKE - - 1 cup butter, - 1 cup milk, - 1½ cups sugar, - 2 cups Gold Medal Flour, - 5 eggs, - 2 teaspoonfuls baking powder, - 2 teaspoonfuls vanilla. - -Melt butter, add sugar, cream butter and sugar together, then add yolks -of eggs one at a time, beating well, then milk, sift in the flour and -baking powder, and beat the whites of the eggs to a stiff froth before -adding. Bake in a deep, well-greased pan. Bake in a slow oven for from -thirty to forty minutes. Stir in the vanilla with the milk. - - -MARGUERITES - -Mix ¼ cup hickorynuts with the beaten whites of 2 eggs and 1 -tablespoonful sugar. Heap this mixture up on Saratoga crackers and set -in oven to brown slightly. - - * * * * * - -_Eat Chism’s Quality Ice Cream_ - - * * * * * - - -NUT CAKE - - ½ pound hickory nut meats, - Scant cup of sugar, - 1 teaspoonful cinnamon, - 1 teaspoonful vanilla, - Whites of 3 or 4 eggs, according to size. - -Roll the nut meats fine, beat the eggs stiff and add sugar to them. Mix -all ingredients together. The consistency must be stiff. Drop from a -teaspoon on buttered pan. Bake in moderate oven. If hickory nuts are -not procurable, English walnuts and pecans may be substituted. - - -SPONGE CAKE - - 3 eggs, - 1 scant cup sugar, - 1 tablespoonful hot water, - 2 teaspoonfuls vinegar, - ½ teaspoonful salt, - ½ teaspoonful extract of lemon, - 1 cup Gold Medal Flour, - ½ teaspoonful baking powder. - -Beat the yolks until thick and light; add sugar gradually and continue -beating; then add water and vinegar; add the salt to the whites -and beat until very stiff; sift the flour with baking powder three -times; add the flavoring and fold in the flour and the beaten whites -alternately as gently as possible. Bake about 30 minutes in slow oven -until well risen; then increase the heat. Invert to cool, then remove -from pan. - - -WALNUT TORTE - - 1 pound English walnuts or almonds, - 1 cup sugar, - 9 eggs, - ¼ cup grated chocolate, - ½ cup of fine cracker crumbs. - -Chop the nuts, reserving twenty-three halves for decorating the top. -Mix the chopped nuts and chocolate. Beat yolks thoroughly with Dover -beater, add sugar and beat again. Then mix with the nuts, crumbs and -chocolate, and stir well. Beat whites of eggs until stiff and add -lastly, just as in sponge cake. Bake in moderate oven forty-five -minutes in prepared spring form. - - -UNEEDA BISCUIT TORTE - -Yolks of 8 eggs with 1¾ cups sugar—beat well. Ten Uneeda Biscuits -rolled fine. One cup grated walnuts. - -Grated rind and juice of one-half lemon—biscuits added to eggs—then -nuts and lemon—lastly beaten whites of 8 eggs. Bake in slow oven 40 -minutes. Do not grease pan. - - -CREAM FOR CREAM CAKES - - 1 quart milk, - 4 eggs, - ½ pound powdered sugar, - 3 ounces corn starch, - Whites of six eggs, - A little salt, - Vanilla flavor to taste. - -Put the milk on the fire in a pan to boil; while the milk is coming -to a boil put the eggs, sugar, corn starch and salt into a dish and -mix well together; when the milk boils turn this into it, stirring the -while, and as soon as it all comes to a boil take it off, and when -nearly cold add the whites of the six eggs, beat up to a stiff froth. - - -JAM CAKE - -Two cups sugar, 2 cups jam, 3 cups Gold Medal Flour, 1 teaspoonful -cinnamon, 5 eggs, 1 teaspoonful baking powder, 1 cup butter, 1 cup sour -milk, 1 nutmeg, 1 teaspoonful vanilla, 1 teaspoonful soda. - - * * * * * - - HARMONY IN THE HOME - THAT HAS A PIANO - - WESTERN MUSIC CO. RENO, NEVADA - - * * * * * - - SIERRA BEER Closer to a Temperance Drink - Than Any Other Beer. Phone 581 - - * * * * * - - -LADY FINGERS - - 1 pound sugar, - 1 dozen eggs, - 1 pound Gold Medal Flour, - Juice and rind of one lemon. - -Mix sugar and eggs with an egg-beater to a light foam, until it is -filled with little bubbles; add the juice and grated rind of lemon, -mix flour in carefully, so as not to toughen mixture; lay on paper the -shape of the little finger and sprinkle with powdered sugar, and bake -in large sheet pans; when done take from the pans and let cool. Wet the -under side of the paper and they will come off easily, and then put two -of the flat sides together. - - -ORANGE CAKE - - 5 eggs, - ½ pound pulverized sugar, - 1 orange, - ½ pound Gold Medal Flour, - 1½ dessert spoonfuls rose water. - -Separate the whites from the yolks of eggs, then beat the whites and -rose water together with a clean whisk for half an hour; then add the -sugar and grated rind of the orange; when well mixed add juice of the -orange and the yolks of eggs; beat until smooth, then add flour, after -putting it through a fine sieve; mix up lightly and put in a deep pan -and bake about one hour in a cool oven. Lemon cake may be made the same -way by substituting lemons for the oranges. - - * * * * * - - DIAMONDS | _Watchmaker_ | ROSARIES - WATCHES | | CROSSES - RINGS | _Emilio C. Pesce_ | IVORY SETS - LAVALLIERES | | CLOCKS - CHAINS | _Jeweler_ | PRECIOUS STONES - - 245 LAKE ST. PHONE 1592 RENO. NEVADA - - * * * * * - - -BOSTON LEMON SNAPS - - 1 pound Gold Medal Flour, - ¼ pound butter, - 12 ounces sugar, - 3 eggs, - ½ ounce cream of tartar, - Lemon flavor. - -Rub the butter and flour together then add the sugar, eggs, cream of -tartar and flavor; mix all together, break up in small pieces and make -in little balls; put on pans and flatten out with the hand; bake in a -cool oven. - - -GRAND DUKE CAKE - -Cream together ⅔ cup butter and 2 cups sugar. Add 1 cup milk -alternately with 3½ cups Gold Medal Flour sifted with 2 teaspoonfuls -baking powder, ¼ teaspoonful almond, ¾ teaspoonful vanilla, and beat -well. Fold in stiffly beaten whites of 6 eggs. Bake in three square -layer-cake tins. Put layers together with raisin frosting. Boil 3 -cups sugar with 1 cup water until syrup will spin thread. Pour onto -whites of 3 eggs beaten very stiff. Beat until cool, and add 1¼ cups -seeded raisins cut fine, ¾ cup chopped nuts and ½ cup chopped candied -apricots, plums, pineapple or cherries. - - * * * * * - -_Eat Chism’s Quality Ice Cream_ - - * * * * * - - ROYAL BEER If purchased by the Wife will keep - Husband Home. RENO BREWING CO. - - * * * * * - - -SOUR MILK DOUGHNUTS - - 2 eggs, beaten light, - 3 even tablespoonfuls melted butter, - 4 cups Gold Medal Flour, - 1 cup sugar, - 1 cup sour milk, - ½ teaspoonful soda, - 1 saltspoonful each of cinnamon and salt. - -Enough more Gold Medal Flour to make just soft enough to roll out. -Mix the dough rather soft at first. Have the board well floured, and -the fat heating. Roll only a large spoonful at first. Cut into rings -with an open cutter. Mix the trimmings with another spoonful. Work it -lightly till well floured and roll again. Roll and cut all out before -frying. The fat should be hot enough for the dough to rise to the top -instantly. - - -DOUGHNUTS AND CRULLERS - -The fat should be in a deep pot (to obviate any danger of boiling -over), and should be of sufficient depth to cover the dough, when -first dropped in. It should be smoking hot, or the dough will absorb -grease and be soggy. Not more than half a dozen should be dropped in at -any one time, or the fat will be unduly cooled and some of the cakes -submerged during the entire cooking; in which case the cakes when -cooked will be greasy and not light. One or two pieces of dough should -be cooked first as testers. When done the cakes should be drained on -unglazed paper, then rolled in powdered sugar. - - -ALMOND COOKIES - - ½ cup butter, - ⅓ cup almonds blanched and finely chopped, - ¼ teaspoonful cloves, - ⅛ teaspoonful salt, - 2 tablespoonfuls sherry wine, - 1 cup Gold Medal Rolled Oats, - 1 cup sugar, - 1 egg beaten lightly, - ½ teaspoonful cinnamon, - ½ teaspoonful nutmeg, - Grated rind of half a lemon, - 1 cup Gold Medal Flour, - 2 teaspoonfuls baking powder. - -Cream the butter; add the sugar gradually; add egg well beaten without -separating; almonds, Gold Medal Flour, oats, spices, baking powder, -thoroughly mixed; add lemon rind and sherry. Drop in piles about the -size of an English walnut—1½ inches apart on a buttered sheet. Spread -with a spatula and press the half of an almond meat on top of each. -Bake in a moderate oven 12 to 15 minutes. - - -GERMAN DOUGHNUTS - -Scald 1 pint milk, pour hot over 1 pint Gold Medal Flour, and beat -till smooth; add ½ teaspoonful salt, and let cool. Add beaten yolks of -4 eggs, 1 tablespoonful melted butter, 1 teaspoonful flavoring, ½ cup -sugar, beaten whites of eggs, 1 cup flour mixed with 2 teaspoonfuls -baking powder, and more flour to make a soft dough. Roll, cut, and fry. - - -DOUGHNUTS - - 2 cups Gold Medal Flour, - 3 teaspoonfuls baking powder, - 1 egg, - 4 tablespoonfuls sugar, - 1 teaspoonful nutmeg, - 1 cup milk. - -Sift the dry ingredients together, beat the egg until light and add -to the milk, and if flavor is used, add it now. Pour the liquid into -the flour and mix thoroughly and roll one-half inch thick, cut with a -doughnut cutter and drop into smoking hot fat. - - * * * * * - - +——-+——————————————————————————————————+——-+ - | K | | K | - | I | WESTERN MUSIC CO. | I | - | M | | M | - | B | | B | - | A | PIANOS and PLAYER PIANOS | A | - | L | | L | - | L | 12-14 EAST FOURTH ST. RENO, NEV. | L | - +——-+——————————————————————————————————+——-+ - - * * * * * - - -BATH BUNS - -Mix and sift 1 quart Gold Medal Flour, 2 teaspoonfuls baking powder, -½ teaspoonful salt, ⅔ cup sugar, 1 teaspoonful powdered cinnamon. Add -grated rind 1 lemon, ½ cup chopped citron. Rub in ½ cup butter. Beat 6 -egg yolks, add ⅔ cup milk, and mix all to soft dough, adding more milk -if needed. Mold with the hands in round buns. Place 1 inch apart on -greased pans. Brush with milk, sprinkle with chopped citron, and bake -in quick oven. - - -ROLLED OATS CRISPS - - 2 eggs, - 2½ cups Gold Medal Rolled Oats, - ½ teaspoonful salt, - ¾ cup brown sugar, - 1 teaspoonful baking powder, - 1 tablespoonful shortening, - ½ teaspoonful vanilla. - -Beat up eggs thoroughly; add sugar gradually and continue with the -beating; put in salt and extract; mix separately the shortening with -the rolled oats and then mix all together. Drop in small pieces on -greased baking pan, leaving a good space between. Bake in a hot quick -oven until crisp and brown. Take off with a knife. - - -HUCKLEBERRY SHORT CAKE - -Two cups sugar, ½ cup butter, 1 teaspoonful salt, 1 pint milk, 2 -heaping teaspoonfuls baking powder sifted into 3 cups Gold Medal Flour, -1 quart washed and well-drained huckleberries, more flour to make a -very thick batter. Bake in greased dripping-pan, break in squares, -serve hot with butter. - - -STRAWBERRY OR RASPBERRY SHORT CAKE - -Pick, hull, wash, and drain berries. Sweeten, spread between layers -of short cake. Garnish top layer with large whole berries, dust with -sugar, and serve with cream or custard. - - -CURRANT LOAF - - 3 cups Gold Medal Flour, - ⅔ cup butter, - ½ cup sugar, - ½ teaspoonful salt, - 1 cup cleaned currants, - Grated rind 1 lemon, - 2 teaspoonfuls baking powder. - -Mix dry ingredients, rub in butter, add currants and lemon rind, mix -to a very thick drop batter with cold milk. Turn into well-greased -loaf-pan, bake 1 hour in moderate oven. - - -MOLASSES COOKIES - - 1 quart molasses, - 2 ounces soda, - 1 pint and one gill of water, - ¼ pound lard, - Sufficient Gold Medal Flour to mix. - -Put the molasses, water, soda and lard in a bowl, mix them together; -then add flour enough to make a nice dough, suitable to roll out and -cut; wash with milk or water on top. - -Molasses cookies are very common cakes, but they are not easy to -make, for the reason that there is no rule you can work by that will -answer in all cases. All molasses does not work alike; some kinds will -bear more water than others, and the weather has to be taken into -consideration. In cold weather you can use more water than in warm -weather. Sometimes you can use the same quantity of water as molasses. -Be very careful and not get the dough too stiff, and do not work any -more than is necessary to mix. - - -SPICE CAKES - -Two cups sugar, ½ cup butter, cup sour milk, 2 cups Gold Medal Flour, a -good ½ teaspoonful soda, the yolks of 5 eggs, 3 teaspoonfuls cinnamon, -2 teaspoonfuls cloves, 2 teaspoonfuls allspice, 1 nutmeg. - - * * * * * - -_Eat Chism’s Quality Ice Cream_ - - * * * * * - - ROYAL BEER Small Percentage of Alcohol, - Large Percentage of Extracts - - * * * * * - - -OATMEAL COOKIES - -Two and one-quarter cups Gold Medal Flour, 1 cup sugar, 2 eggs, 1 -teaspoonful soda, 2½ cups oatmeal, 1 cup butter, 2 tablespoonfuls sour -milk, flavor to taste. Roll, cut and bake quickly. - - -COCOANUT DROP COOKIES - -One cup brown sugar, 1 cup butter, ½ cup sour milk or ¼ cup butter and -½ cup cream, sour, 1 teaspoonful soda in milk, 1 teaspoonful baking -powder, 2 cups Gold Medal Flour, 1 box cocoanut. Drop from spoon on -greased pans. - - -GINGER SNAPS - -One cup sugar, 1 cup Orleans molasses, 1 cup butter, heat them boiling -hot, take from the stove and stir in 1 cup Gold Medal Flour while hot, -let cool, add 2 teaspoonfuls soda, dissolve in a little vinegar, 2 -eggs, 1 heaping teaspoonful of ginger in the flour, beat all the rest. -Knead enough Gold Medal Flour in to roll out nicely. - - -EGGLESS CAKE (Fine) - -Two cups sugar, 1 cup buttermilk, 4 cups Gold Medal Flour, 1 -teaspoonful each nutmeg, cloves, cinnamon and allspice, 2 cups raisins, -chopped fine, 1 cup butter, 1 cup cold coffee, 2 level teaspoonfuls -soda, 1 cup nuts, chopped fine. Mix all together. Add nuts and raisins -last. - - -PLAIN COOKIES - - ¾ cup butter, - 3 eggs, - 2½ cups Gold Medal Flour, - 1½ cups sugar, - 2 tablespoonfuls milk, - 2 teaspoonfuls baking powder. - -Roll thin. - -Stir butter and sugar to cream, add beaten eggs, flour, sifted with the -baking powder, and milk. Roll out thin and cut in circles. - - -GRAHAM WAFERS - - ½ cup butter or nut butter, - 1 cup sugar, - 1 egg, - 1 teaspoonful bicarbonate soda, - 2 tablespoonfuls milk, - Graham Flour. - -Beat the butter to a cream; add the egg and beat again until light. -Gradually beat in the sugar. Dissolve the soda in two tablespoonfuls -of water and add it to the sugar mixture. Add the milk and work in -sufficient graham flour—about three cupfuls to make a very stiff dough. -Knead until the mixture will hold together. Roll into a very thin sheet -and cut into two-inch squares. Lift carefully with a cake-turner, put -into slightly greased pans and bake in a moderate oven until thoroughly -crisp and lightly browned—about eight minutes. - - -PEANUT SNAPS - - 1½ cups butter, - 2 cups sugar, - 6 eggs, - 1½ pints Gold Medal Flour, - ½ cup cornstarch, - 1 teaspoonful baking powder, - 1 teaspoonful extract lemon, - ½ cup chopped peanuts mixed with - ½ cup granulated sugar. - -Rub the butter and sugar smooth; add the beaten eggs, the Gold Medal -Flour, cornstarch, and powder, sifted together, and the extract; flour -the board, roll out the dough rather thin, cut out with biscuit-cutter, -roll in the chopped peanuts and sugar, lay on greased baking-tin; bake -in rather hot oven 8 to 10 minutes. - - * * * * * - - MARRIED LIFE - START RIGHT - BUY A PIANO - - WESTERN MUSIC CO. RENO, NEVADA - - - - -Fillings, Frostings and Icings - - -BOILED CHOCOLATE FROSTING - - 2 ounces chocolate, - ½ cup cream, - 2 whites of eggs, - Vanilla, - Powdered sugar. - -Boil chocolate and cream and when cool add vanilla. Beat the whites to -a stiff froth, add powdered sugar until stiff enough to cut. Combine -the two mixtures, beat and spread. - - -CARAMEL FROSTING - - ¾ pound maple sugar, scraped, - ¾ pound brown sugar, - Butter, size of an egg, - 1½ cups cream. - -Mix and boil slowly for forty minutes. Remove from stove and stir over -ice until the proper consistency to spread. If too stiff, thin with -cream. Dip knife in cream to spread. - - -NUT OR FRUIT FILLING - - ½ cup fruit (chopped fine), - Boiled frosting, - ½ cup nuts (chopped fine). - -To boiled icing add one cup chopped walnuts, almonds, pecans, hickory, -hazel nuts, chopped figs, dates, raisins, or selected prunes, -separately or in combination. - - -MARSHMALLOW FROSTING - - ½ pound marshmallows, - ¼ cup milk or water, - Whites of 2 eggs, - 1 teaspoonful vanilla. - -Break the marshmallows in pieces, add milk or water, and put in double -boiler, over boiling water. Stir until melted. Take from fire and while -hot pour into the well beaten whites of eggs. Add vanilla. - - -BOILED ICING - - 1 cup sugar, - ⅓ cup water, - ¼ teaspoonful cream of tartar, - 1 teaspoonful flavoring, - 1 egg white (large). - -Beat white of egg until frothy, add the cream of tartar and beat until -stiff and dry. Make syrup of sugar and water. When it has reached the -honey stage, or drops heavily from spoon, add 5 tablespoonfuls slowly -to egg, beating in well. Then cook the remainder of the syrup until it -threads and pour over the egg, beating thoroughly. Add flavoring and -beat until cool enough to spread. - - -WHIPPED CREAM FILLING WITH PINEAPPLE AND NUTS - - 1 yolk of egg, - 2 tablespoonfuls powdered sugar, - ½ cup whipped cream, - 1 cup nut kernels, or ½ cup nuts and ½ cup pineapple. - -Whip cream, same as above, using one-half cupful nuts and one-half -cupful pineapple, all chopped up. - - -WHIPPED CREAM FILLING - - ¾ cup thick cream, - ¼ cup powdered sugar, - White of 1 egg, - ½ teaspoonful vanilla. - -Set medium sized bowl in pan of crushed ice to which water has been -added. Place cream in bowl and beat until stiff, with wire whip or, if -possible, use patent cream whipper. Whip up well that air bubbles may -not be too large. Add sugar, white of egg beaten stiff, and vanilla. -Keep cool. - - -CHOCOLATE FILLING - - ½ cup sugar, - ½ cup milk, - ½ cup grated chocolate, - Yolk of 1 egg, - ½ teaspoonful vanilla. - -Melt chocolate, add sugar and milk, and boil when it forms a soft ball -in cold water, remove from fire. Add beaten yolk and vanilla. Cool and -spread between layers. - - -ICING FOR WHITE CAKE - - 1½ cups sugar, - 1 cup water, - 2 eggs (whites). - -Boil sugar and water until it threads well, pour over the egg whites -well beaten, beating all the time, when partly cool add ½ cup chopped -pineapple. - - - - -PUDDINGS - - -PEACH COBBLER, SOUTHERN STYLE - -A large pie baked in shallow baking tins from one to one and a half -inches in depth with bottom and top crust, glazed and sugared on top, -and cut out in squares or triangular pieces. - -Fine puff paste is too rich for this purpose; ordinary flaky pie crust -made with ten or twelve ounces of butter, to a pound of Gold Medal -Flour, is best; cover the bottom of the pan with a sheet of paste -rolled quite thin, fill with ripe peeled peaches, strew over them half -their weight of sugar, and a little nutmeg; cover with another thin -sheet of paste, and bake about three-quarters of an hour; when half -done brush over the top with egg and water and strew granulated sugar -over; put back and bake to a rich color; when the fruit is too dry to -make its own syrup, make a sauce to go with the cobbler; all sorts of -fruit or rhubarb can be used this way; canned fruit should be stewed -down till the juice becomes thick before being put in the paste lined -tins. - - -BAKED CUSTARD - - 3 yolks, - 1 egg, - 1 pint milk, - 1⅓ cups sugar, - Pinch of salt. - -Bake until firm in center. - -When you want caramel custard, then take ⅔ cup of granulated sugar, -melt the sugar until it turns a light brown then add it to the boiling -milk. - - * * * * * - - DIAMONDS | _Watchmaker_ | ROSARIES - WATCHES | | CROSSES - RINGS | _Emilio C. Pesce_ | IVORY SETS - LAVALLIERES | | CLOCKS - CHAINS | _Jeweler_ | PRECIOUS STONES - - 245 LAKE ST. PHONE 1592 RENO. NEVADA - - * * * * * - - -PLUM PUDDING - -One and one-half cupfuls each grated bread, very fine chopped suet, -raisins, seeded, currants, mashed and picked, and coffee, sugar, -one-half cupful of citron, milk and orange marmalade, four eggs, -two cups Gold Medal Flour, one teaspoonful each of baking powder, -cinnamon, cloves and nutmeg. Mix all these together in large bowl, put -in well-buttered mold, set in sauce pan with boiling water to reach -one-half up its sides. Now steam three and a half hours, turn out -carefully on dish and serve with wine sauce. - - -RAISIN LAYER PUDDING - -Pour 1 cup boiling water over ¾ cup sugar and boil three or four -minutes. Remove from fire and add 1 tablespoonful gelatine which has -been soaked for 15 minutes in ¼ cup cold water. Let cool partially. -When mixture begins to thicken, heat until frothy, add stiffly beaten -whites 3 eggs and beat twenty minutes. Divide into two portions. Use -new oblong bread pan for mold. Tint half pale green, flavor with almond -or lemon, add ½ cup rich canned apricots cut in small pieces and -drained from juice. Put into pan as first layer. Let set before adding -second layer, which should be tinted light pink, flavored with vanilla. -Into the pink layer beat ½ cup seedless raisins cooked until tender and -drained dry. Serve with whipped cream, garnish with chopped nuts. - - * * * * * - - HARMONY IN THE HOME - THAT HAS A PIANO - - WESTERN MUSIC CO. RENO, NEVADA - - * * * * * - - RENO’S BIG, MODERN, STORE - - Make this Store your headquarters, it was - built for YOU. There is a comfortable - Rest Room here for your benefit. - - -=_Do You Need Draperies?_= - - We carry the complete line of “Colonial Draperies”, - Cretonnes, Tapestries, Scrims, Curtains, Couch Covers, - etc. - -=_Headquarters_= - - for Table Linens, Bedding of every description, Staple - Dry Goods, Silks, Dress Goods and Wash Goods. - -=_Our Ready to Wear_= - - We at all times show the very latest novelties as - regards Ladies’ Suits, Dresses and Waists. - -=_Sole Agents For_= - - Merode Underwear, Trefousse Kid Gloves, Pictorial - Review Patterns. - - - PALACE DRY GOODS STORE - - Cor. West Second and Center Streets - - Mail Orders Carefully Filled the Same Day Received - - * * * * * - - ROCK SPRINGS COAL YARDS - - J. E. MARTIN, Proprietor - - ALL KINDS OF - - WOOD - - AND - - COAL - - FOR FUEL - - Best Attention and - Equality to All - A Trial Is All We Ask - - Phone Us Your Orders - PHONE 1248 - - 235 Ralston Street RENO, NEVADA - - * * * * * - - SIERRA BEER Closer to a Temperance Drink - Than Any Other Beer. Phone 581 - - * * * * * - - -BREAD CRUMB PUDDING WITH CORNMEAL - -Carmelize ⅔ cup sugar, add to 1 quart milk scalded in double boiler, -let stand until dissolved; then add 2 cups stale bread crumbs and -let soak until softened. Beat 2 eggs slightly, add ⅓ cup sugar, ¼ -teaspoonful salt, ½ teaspoonful each Mapleine and vanilla, ⅔ cup seeded -raisins cut in halves and dredged with 2 tablespoonfuls Gold Medal -Flour. Combine mixtures, turn into buttered earthenware pudding dish -and bake in moderate oven one hour. Serve hot or cold with whipped -cream sauce. - - -RAISIN-APPLE TAPIOCA PUDDING - -Cook 1 cup seeded raisins in 3 cups water until tender. Drain water -from raisins into double boiler. There should be 2½ cups. Add ¾ -cup Minute Tapioca, 2 tablespoonfuls sugar, few grains salt and -1 tablespoonful butter and cook over hot water until mixture is -transparent. Pare and core 7 or 8 sour apples, arrange in buttered -baking dish, fill centers with 1 cup seeded raisins mixed with ½ cup -sugar, 2 tablespoonfuls lemon juice, 2 tablespoonfuls sifted cracker -dust and grated rind 1 lemon. Pour the tapioca over the apples. Bake in -moderate oven until apples are well done. Serve with custard sauce or -cream, plain or whipped. Sprinkle shredded cocoanut over the top. - - -PRUNE WHIP - -Wash a half pound of prunes and soak them over night. Cook them in the -water in which they were soaked until quite soft, remove the stones -and press the prunes through a potato masher. Add a quarter of a cup -of sugar and cook five minutes. Beat the whites of two eggs to a very -stiff froth, add this, with a half tablespoonful of lemon juice, to the -prunes pulp, stirring in lightly with a fork. Put all in a buttered -shallow dish and bake twenty minutes in a slow oven. Serve with cream -or a custard made from the yolks of the eggs. - - -RUSSIAN CREAM - - 8 ounces sugar, - 4 eggs, - 10 leaves of gelatine, - ½ pint whipped cream, - 2 tablespoonfuls lemon juice, - ½ gill orange juice, - ½ pint white wine, - ½ gill rum. - -Beat the sugar, orange juice, eggs, wine and rum well together. Stir in -a saucepan till it thickens, then add the dissolved gelatine. Remove -from the fire, whisk briskly and stir in the whites of eggs beaten to a -snow. Pour into a mould rinsed with cold water, and, when set, turn out. - - -FROZEN PUDDING - -To two well-beaten eggs add two and one-half cups of milk and one-half -cup of sugar; put on the stove and add one tablespoonful of cornstarch -dissolved in a little milk; heat until it has the consistency of a thin -custard; when cold add chopped crystallized cherries, pineapple and -walnuts, and flavor to taste; then set it in a pail of ice and salt for -four or five hours. - - -BLACKBERRY PUDDING - -Three eggs, 1 teacupful sugar, ½ cup Gold Medal Flour, 1 cup jam, ½ cup -butter, 1 teaspoonful soda dissolved in 3 teaspoonfuls of sour milk; -add cinnamon and nutmeg; mix and bake slowly ¾ of an hour. - -Sauce for Pudding—One pint boiling milk, 1 tablespoonful Gold Medal -Flour with milk; have ready 1 teacup sugar and ½ cup butter; mix -thoroughly; boil 2 or 3 minutes, add butter and sugar but do not boil. - - * * * * * - -_Eat Chism’s Quality Ice Cream_ - - * * * * * - - -BOILED CUSTARD - - 1 quart milk, - 1 cup sugar, - Pinch of salt, - Yolks of 4 eggs, - Teaspoonful vanilla, - 1 ounce butter. - -Put milk in double boiler with sugar, salt and butter. When boiling add -cornstarch which has been blended in a scant cup of water, or milk. -Stir constantly. When thick turn heat off and add the beaten yolks of -eggs. Must be done deftly so as to prevent curdling. Add vanilla when -the custard is taken from stove. - - -APPLE TAPIOCA PUDDING - -Pick over and wash ¾ of a cup of pearl tapioca. Pour 1 quart of boiling -water over it, and cook in the double boiler until transparent; stir -often, and add ½ teaspoonful of salt. Core and pare 7 apples. Put them -in a round baking dish, and fill the cores with sugar and lemon juice. -Pour the tapioca over them and bake till apples are very soft. Serve -hot or cold with sugar and cream. A delicious variation may be made by -using half pears, or canned quinces, and half apples. - - * * * * * - - DIAMONDS | _Watchmaker_ | ROSARIES - WATCHES | | CROSSES - RINGS | _Emilio C. Pesce_ | IVORY SETS - LAVALLIERES | | CLOCKS - CHAINS | _Jeweler_ | PRECIOUS STONES - - 245 LAKE ST. PHONE 1592 RENO. NEVADA - - * * * * * - - -RAISIN DUFF - -Dispose 1 quart sliced, pared apples, and ⅔ cup seeded raisins cut in -halves, in buttered granite baking dish. Sprinkle through them, as -placed in dish, ½ cup brown sugar, few grains salt, 2 tablespoonfuls -Gold Medal Flour, ¼ teaspoonful each mace and ginger that have been -sifted together. Add ⅔ cup water, cover and let bake while preparing -the crust. Sift together 1 cup pastry flour, 2 teaspoonfuls baking -powder, ¼ teaspoonful salt and 2 tablespoonfuls sugar. Work in 4 level -tablespoonfuls butter, then add milk to make dough soft as possible -to handle. Roll thin and little larger than pan in which apples have -cooked. Remove pan from oven, dispose crust over apples loosely, press -edges to pan and cut openings in dough with scissors. Bake until crust -is well done. Serve hot with custard or hard sauce or whipped cream. - - -BLANC MANGE - -Parboil eighteen ounces of Jordan, and three ounces of bitter almonds, -in a quart and a pint of water, for about three minutes; drain them on -a sieve, and remove the skins, and wash them in cold water; after they -have been soaked in cold water for half an hour, pound them in a mortar -with six ounces of sugar, until the whole presents an appearance of a -soft paste. This must then be placed in a basin with eighteen ounces -of loaf sugar, and mixed with a pint and a half of water; cover the -basin with a sheet of paper twisted around the edges, and allow the -preparation to stand in a cool place for about an hour in order to -extract the flavor of the almonds more effectually. The milk should -then be strained off from the almonds through a napkin, with pressure -by wringing at both ends. Add three ounces of clarified gelatine to the -milk of almonds. Pour the blanc mange into a mould embedded in rough -ice, and when set firm turn it out on its dish with caution, having -first dipped the mould in warm water. - - * * * * * - - +——-+——————————————————————————————————+——-+ - | K | | K | - | I | WESTERN MUSIC CO. | I | - | M | | M | - | B | | B | - | A | PIANOS and PLAYER PIANOS | A | - | L | | L | - | L | 12-14 EAST FOURTH ST. RENO, NEV. | L | - +——-+——————————————————————————————————+——-+ - - * * * * * - - Sierra Beer for Health Phone 581 - - * * * * * - - - - -SAUCES - - -HARD SAUCE - - ¼ cup butter, - ½ cup powdered sugar, - ½ teaspoonful lemon or vanilla, or a little nutmeg. - -Rub the butter to a cream in a warm bowl; add the sugar gradually, then -the flavoring. Back it smoothly in a small dish, and stamp it with a -butter mould or the bottom of a figured glass. Keep it on ice till very -hard; or pile it lightly on a small fancy dish and you may call it -snowdrift sauce. - - -HARD SAUCE - -Beat one cup sugar and one-half cup butter to white cream; add whites -of two eggs; beat few minutes longer; add tablespoonful brandy and -teaspoonful extract nutmeg; put on ice until needed. - - -CREAMY SAUCE - -Cream two tablespoonfuls butter; beat in by degrees one-half cup -powdered sugar, two tablespoonfuls each of thick cream and sherry. Beat -long and hard. Just before serving stand bowl over hot water and beat -until sauce looks creamy, but is not hot enough to melt the butter. - - -BRANDY SAUCE - -Melt one rounding tablespoonful butter. Add three level tablespoonfuls -corn starch, ½ tablespoonful Gold Medal Flour, few grains salt. When -well blended, add one pint hot water gradually, stirring constantly, -and cook five or six minutes. Then add three-fourths of a cup of brown -sugar, cook a minute, add one teaspoonful vanilla extract and one -tablespoonful brandy. Remove from fire, add one rounding tablespoonful -butter, and beat until very smooth. Strain if necessary. Serve with -steamed puddings. - - -ORANGE SAUCE - -Mix one teaspoonful corn starch with two tablespoonfuls of sugar. -Squeeze the juice from three oranges and heat it. When sufficiently hot -add corn starch and sugar and cook till clear. - - -WINE SAUCE - -Three-quarters pint water, one cup sugar, one small teaspoonful corn -starch, one teaspoonful of extract lemon and cinnamon, one-half gill -of wine. Boil water, add corn starch, dissolved, and the sugar; boil -fifteen minutes, strain; when about to serve, add extracts and wine. - - -CARAMEL SAUCE - -Put ⅓ cup sugar in a spider, stir over the fire until melted and light -brown; add very gradually ½ cup of boiling water and simmer 10 minutes; -or, melt sugar in sauce pan, add 1 pint cream and set over hot water -until the caramel liquifies. - - -LEMON SAUCE - - 2 cups hot water, - 1 cup sugar, - 1 lemon rind and juice, - 2 tablespoonfuls corn starch, - 2 tablespoonfuls butter. - -Mix the sugar and corn starch, add the boiling water gradually, -stirring all the time. Cook 8 or 10 minutes, add lemon juice and -butter. Serve hot. - - * * * * * - -_Eat Chism’s Quality Ice Cream_ - - * * * * * - - - - -PIES - - -BANANA RAISIN PIE - -Cook ½ cup chopped seeded raisins in 1 cup water until plump. Take -from fire, add 2 tablespoonfuls sifted cracker crumbs mixed with 1 -tablespoonful flour and 1 teaspoonful butter. Let stand covered until -cold. Cut 1 large banana in thin slices, add ¼ teaspoonful cinnamon, 2 -tablespoonfuls lemon juice, 3 tablespoonfuls sugar, ¾ teaspoonful lemon -extract and grated rind ½ lemon. Combine mixture, add 1 well-beaten egg -and 2 tablespoonfuls seeded raisins cut in pieces. Bake between two -crusts. - - -LEMON PIE - -One small teacup of boiling water, put in juice and rind of one lemon, -one teaspoonful of corn starch to thicken; then add four egg yolks, one -cup of sugar, mixed together; beat the whites of two eggs stiff and -put in with egg yolks and sugar. After custard is done put on top the -whites of the other two eggs, put in oven and brown. Bake pie crust -first. - - -APPLE PIE - -Stew green or ripe apples, when you have pared and cored them. Mash to -a smooth compote, sweeten to taste, and while hot, stir in a teaspoon -butter for each pie. Season with nutmeg. When cool, fill your crust, -and either cross-bar the top with strips of paste, or make without -cover. Eat cold, with powdered sugar strewed over it. - - -PUMPKIN PIE - -The following measure will make three good sized pies: Put into your -mixing dish one quart and a pint of stewed and strained pumpkin, about -one-quarter pound sugar, half cup molasses, half a tablespoonful -each ginger, nutmeg, a scant teaspoonful each of cinnamon and salt, -one-quarter cup melted butter and one quart of milk. Beat six eggs and -add to the mixture, and stir until the ingredients are well blended. -Bake in a good, deep crust. - - -RHUBARB PIE - -Select the red stalks, cut off where the leaves commence, strip off the -outside skin, then cut in pieces one-half inch long; line a pie dish -with paste, put a layer of the rhubarb nearly an inch deep, a large -teacup of sugar, sprinkle with salt, shake over a little Gold Medal -Flour, cover with a crust, slit in the center, trim off the edge and -bake in a quick oven until done. Rhubarb pies made in this way are -superior to those made of the fruit stewed. - - -LEMON CUSTARD PIE - -Make a good pie crust and prick bottom. Put one cup sugar and one cup -water in a saucepan and let come to a boil. Mix one tablespoonful -cornstarch in a little water and add to water and sugar on stove. When -thick take off stove and add a small chunk of butter; stir it up. Stir -in the yolks of two eggs and grated rind and juice of one lemon. Beat -whites of two eggs until thick and spread over pie when cooked; then -put in oven to brown. - - -CRANBERRY PIE - -Three cups cranberries, stewed with one and one-half cups sugar, and -strained. Line pie plate with paste; put in cranberry jam; wash the -edges, lay three narrow bars across; fasten at edge, then three more -across, forming diamond-shaped spaces. Lay rim of paste; wash with egg -wash; bake in quick oven until paste is cooked. - - * * * * * - - MARRIED LIFE - START RIGHT - BUY A PIANO - - WESTERN MUSIC CO. RENO, NEVADA - - * * * * * - - ROYAL BEER If purchased by the Wife will keep - Husband Home. RENO BREWING CO. - - * * * * * - - -PRUNE PIE - -Stew, stone and mash enough prunes to make a cupful of pulp. Add a cup -cream, yolks of three eggs, beaten, flavor with vanilla, add pinch -of salt; bake in a rich under-crust as quickly as possible; beat the -whites of the eggs with two tablespoonfuls of sugar, spread over top, -return to oven and brown very highly. - - -MINCE MEAT - -The following is an excellent recipe for mince meat and it will fill -twelve to fourteen quart jars. Chop fine six pounds of cooked beef -and mix with two pounds of chopped suet; add twelve pounds of chopped -apples, five pounds of raisins, three and a half pounds currants, one -pound of citron and two pounds of brown sugar; mix thoroughly and then -add seven cups of molasses, two tablespoonfuls of cinnamon, three of -nutmeg, two quarts of sweet cider, one quart of boiled cider, three -cups of sherry wine and one pint of brandy. Cook twenty minutes, -stirring frequently. - - -MOLASSES PIE - -Four eggs, one cup sugar, two cups molasses. Boil sugar and molasses -two minutes, then pour off into another cup sugar. Flavor with spice, -cloves, cinnamon and butter. Bake thin crust. - - -RASPBERRY PIE - -Take two boxes of red raspberries, mash and add about 1 cupful of -powdered sugar. Let stand at least 2 hours in ice box, then put through -cheese cloth, add about ½ cup powdered sugar, 1 cup water, juice of ½ -lemon and small bottle of cream. Freeze. This mixture makes about a -good quart. - -Grate the rind of the lemons into a bowl, and squeeze in the juice. -Make a boiling syrup of the sugar and half the water and pour it hot -on the lemon zest, and juice, and let it remain until cold; then add -the rest of the water. Strain the lemonade into a freezer and freeze -as usual and at last add the whites whipped to a firm froth, beat, and -freeze again. The scalding draws the flavor from the lemons. It should -never be boiled and fewer lemons used when they are very large. This -ice is perfectly white. - - -APPLE MERINGUE PIE - -Pare, slice, stew and sweeten ripe, tart and juicy apples, mash and -season with nutmeg (or lemon peel), fill crust and bake till done; -spread over the apple a thick meringue made by whipping to froth whites -of three eggs for each pie, sweetening with three tablespoonfuls -powdered sugar; flavor with vanilla, beat well, and cover pie -three-quarters of an inch thick. Set back in a quick oven till well -“set,” and eat cold. In their season substitute peaches for apples. - - -CUSTARD PIE - -Six eggs, one and one-half cupfuls of sugar, one cupful of butter, six -tablespoonfuls of corn starch or Gold Medal Flour and three cups of -milk; flavor to taste. This is sufficient for three pies; bake with one -crust only. - - -PINEAPPLE PIE - -Slice of butter and a cup of sugar beat to a cream; add yolks of four -eggs well beaten; then add a small can of grated pineapple. Last of all -add the whites of two eggs well beaten and enough milk to suit taste. -Line a deep pie plate with a rich crust. Put in custard and bake. When -done beat the whites of two eggs, spread over top and brown. - - * * * * * - -_Eat Chism’s Quality Ice Cream_ - - * * * * * - - ROYAL BEER Small Percentage of Alcohol, - Large Percentage of Extracts - - * * * * * - - -STANLEY CURRANT PIE - -For each pie, take one cup fresh currants, mash with potato masher, add -three-quarters cup sugar. Take yolks of two eggs, beat to a froth; add -one tablespoonful Gold Medal Flour very slowly, a little sugar and one -tablespoonful water. Beat this into the mashed currants; put in crust -and bake. When baked, beat whites of eggs to stiff froth, add one and -one-half tablespoonfuls sugar, put over pie and set back in oven to -brown. (Bake with only under crust.) - - -FAMOUS CREAM PIE - -One and one-half tablespoonfuls sugar, one tablespoonful Gold Medal -Flour, one egg and the yolks of two eggs. When smooth add gradually one -pint milk. Add one teaspoonful vanilla. Line your pie tin with crust -and put holes in it with a fork to keep from blistering. Bake until a -light brown. Put the filling in, the meringue on top and brown in oven. - - -SQUASH PIE - - 2 cups squash, - 2 eggs, - 1 tablespoonful melted butter, - 1 teaspoonful cinnamon, - 1 cup brown sugar, - 2 tablespoonfuls molasses, - ½ tablespoonful ginger, - Salt to taste, - 2 cups milk. - -Mix in order given and strain into a deep plate lined with paste. - - -MINCE MEAT (English) - - 4 pounds boiled beef, - 4 pounds of beef suet, - 4 pounds of currants, - 4 pounds of raisins, - 2 pounds of citron, - 1 pound of candied lemon, - 1 pound of orange peel, - 6 pounds of peeled apples, - 4 pounds of sugar, - 4 ounces of ground spices (equal proportions of nutmeg, cloves and - cinnamon), - The grated rind of 12 oranges and also lemons, - 3 pints of brandy or madeira, sherry or port. - -Thoroughly clean the currants and raisins, cut up the citron in small -pieces, remove the skin from and cut the suet up fine; place these with -the lemon and orange peel, currants, raisins and candied lemons in an -earthen jar; chop the apples and add them, trim the meat so that it -will be lean and clear (see that it weighs four pounds when trimmed), -chop this and add to the rest; then add sugar and spice, mix all -together; then add brandy and cover the jar. Over it place a cloth and -tie firmly, so as to exclude the air and prevent the evaporation of the -brandy. The mince meat should be kept in a cold place. It is better to -stand a week after being made. - - -COCOANUT PIE - -Cream a half cupful of butter with two teacupfuls of powdered sugar, -and beat in a half grated cocoanut. Fold in lightly the stiffened -whites of six eggs, turn into a deep pie dish, lined with puff paste, -and bake in a quick oven. Eat cold with powdered sugar and cream. - - -LEMON-RAISIN PIE - -Cook ⅔ cup ground seeded raisins in 1¼ cups water about 20 minutes. -Mix 2 tablespoonfuls each Gold Medal Flour and cornstarch with ⅔ cup -sugar, dilute with 4 tablespoonfuls water, add to raisins and cook -until smooth and clear. Take from fire, add 3 tablespoonfuls lemon -juice, grated rind of 1 lemon, 1 tablespoonful butter and yolks 2 eggs -slightly beaten. Bake in crust as custard pie. When crust is well baked -and filling firm cover with meringue from stiffly beaten whites 2 eggs, -2 tablespoonfuls powdered sugar and ¾ teaspoonful lemon extract. - - * * * * * - -For that Party, Dinner, Reception - -“_All’s well that end’s well_” - - -[Illustration] - -_Order Blanchard Ice Cream_ - -_100 Per Cent Cream_ - -_Made in Our Sanitary Factory_ - -_522-524 Surprise Avenue_ - -_From the Very Best Material_ - -_Family and Club Trade Solicited_ - - - MUTUAL CREAMERY CO. - PHONE 1109 Reno, Nevada - - * * * * * - - - - -ICE CREAM, - -ICES AND FROZEN DAINTIES - - -PEACHES MELBA ICE CREAM - - 1½ pint cream, - 1 vanilla bean, - 6 eggs (yolk), - ½ pound powdered sugar. - -Put the cream in a double boiler, with the vanilla bean split in half. -Beat the yolks of the eggs and the sugar together until light, add to -the hot cream, stir until the eggs begin to thicken. Strain through a -sieve; when cool, freeze. - -Take half a cup strawberry syrup, half a cup raspberry syrup. Put on -stove; when it begins to boil add a scant teaspoonful corn starch -dissolved in a little water. Take from fire and put in cool place. - -Peel fresh peaches and place on ice, then pour the above syrup over the -ice cream. - -Whole preserved, sweet peaches are used, out of season. - - -STRAWBERRY ICE CREAM - - 2 quarts berries (red, ripe and sweet), - 2 pounds sugar, - 2 quarts cream. - -Cover the fruit with the sugar and mash them together, and rub the -fruit and syrup through a sieve into a bowl; adding a cupful of water -to the pulp at last. Half freeze the cream by itself, and then add the -strawberry syrup and finish freezing as usual. - - -RAISIN AND CRANBERRY FRAPPE - -Simmer ¾ cup ground raisins (that have been soaked in 1 cup cold -water for two hours) until reduced to pulp. Cook 3 cups cranberries -in 1¼ cups water and press pulp through sieve. Soften 1 tablespoonful -gelatine in ½ cup cold water and dissolve by standing in hot water; -combine ingredients, add 1½ cups sugar, juice 1 lemon and beat well -together. Turn into freezer, pack in ice and salt, and let stand for -two hours. Delicious to serve in sherbet glasses with roast turkey. - - -PINEAPPLE ICE - - 2 cans pineapple, - 2 pounds sugar, - 2 quarts water, - 6 or 8 whites of eggs. - -Strain the juice from one lemon into the freezer. Make a boiling syrup -of the sugar, and one quart of water, and throw in pieces of pineapple, -previously cut in large dice. Let boil a few minutes and then strain -the flavored syrup also into the freezer. Add the other quart of water -and freeze. Strew some sugar over the pieces of pineapple and set them -on ice; when the syrup is nearly frozen, add some red fruit juice or -coloring to make it pink, the beaten whites, and freeze again. Throw -the pieces of pineapple on top, cover down, and let remain until ready -to serve, and then mix them in. - - -MARASCHINO PUNCH - - 2 pounds sugar, - 3 pints water, - 2 lemons (juice only), - 2 oranges (juice only), - 1 pint maraschino, - 6 whites of eggs. - -Mix the sugar and water and juice of fruits together; strain and -freeze, add the whipped whites and beat up. - - * * * * * - - +——-+——————————————————————————————————+——-+ - | K | | K | - | I | WESTERN MUSIC CO. | I | - | M | | M | - | B | | B | - | A | PIANOS and PLAYER PIANOS | A | - | L | | L | - | L | 12-14 EAST FOURTH ST. RENO, NEV. | L | - +——-+——————————————————————————————————+——-+ - - * * * * * - -CHALMERS 1917 - -[Illustration: CHALMERS MOTOR CO - -Detroit, Mich., U.S.A.] - -_Quality First_ - - -[Illustration] - -The car with unlimited power, beauty of design, and such flexibility -that gear shifting is practically unnecessary. - -Have you ever owned a car? If not, let your first car be a Chalmers -3400, R. P. M., thereby avoiding all costly automobile experience. -Or are you now the owner, if so, are you fully satisfied with same? -If not, get the one car that has no dissatisfied owners. Because the -Chalmers 3400, R. P. M., motor spells satisfaction in its P-U-R-R. And -above all you get all of this at a nominal initial cost and very low -up-keep and running expense. - -If you want to know more about this car we will be pleased to furnish -you literature descriptive of same, or, better yet, if you will call -at the “Lincoln Garage,” 41-45 W. Fourth Street, the home and service -station of the Chalmers, we will be glad to explain in detail the -embodied quantities of this 3400, R. P. M., Chalmers. - - - LINCOLN GARAGE - - CORRECCO BROS., Props. - - Phone Main 996 - - 41-45 W. Fourth Street RENO, NEVADA - - * * * * * - -_BECKER’S_ - - -[Illustration] - -_For Dutch Lunches_ - -[Illustration] - -_A Popular Family Cafe_ - - - _BECKER’S_ - - _32 Commercial Row - RENO, NEVADA_ - - * * * * * - - - - -SOUPS - - -CONSOMME OR PLAIN MEAT STOCK FOR SOUP - -Consomme or stock forms the basis of all meat soups, gravies and -purees. The simpler it is made, the longer it keeps. It is best made -of fresh uncooked beef and some broken bones, to which may be added -the remnants of broken meats. In a home where meat forms part of the -every-day diet, a good cook will seldom be without a stock-pot. - -Four pounds of beef and broken bones, one gallon of cold water and two -teaspoonfuls of salt. Put the meat and water on the back of the stove -and let it slowly come to a boil, then simmer three or four hours, -until the water is boiled away one-half; add the salt, strain and set -to cool, in an earthenware dish well covered. When cold, take off the -fat from the top and it is ready for use. To make soup for a family of -six, take one-quarter of the stock, to which add one-quarter of boiling -water, and any vegetables desired—boil three hours. Season with salt -and pepper. - - -BARLEY BROTH - -Put two pounds of shin beef in one gallon of water. Add a teacup of -pearl barley, 3 large onions and a small bunch of parsley minced, 3 -potatoes sliced, a little thyme and pepper, salt to taste. Simmer -steadily three hours, and stir often, so that the meat will not burn. -Do not let it boil. Always stir soup or broth with a wooden spoon. - - -TURKEY SOUP - -Place the remains of a cold turkey and what is left of the dressing and -gravy in a pot, and cover it with cold water. Simmer slowly four hours, -and let stand until the next day. Take off what fat may have arisen, -and take out with a skimmer all the bits of bones. Put the soup on to -heat until at boiling point, then thicken slightly with flour stirred -into a cup of cream, and season to taste. Pick off all the meat from -bones, put it back in the soup, boil up and serve. - - -MOCK TURTLE SOUP - -Take a calf’s head, a knuckle of veal, a hock of ham, six potatoes -sliced thin, three turnips, parsley and sweet marjoram chopped fine, -and pepper. Forced meat balls of veal and beef, half a pint of wine, -one dozen egg balls, juice of a lemon. The calf’s head must have had -the brains removed, and must have been boiled previously till the meat -slips off the bone. The broth must be saved, so as to use in the soup. -Cut the head in small pieces after boiling. The veal and ham also must -have been boiled and cut up, and all simmered for a couple of hours in -the broth made by the calf’s head. Now put all together. The forced -meat balls and egg balls should be added, and all boiled about ten -minutes. - - -VEGETABLE SOUP WITH STOCK - -Cut three onions, three turnips, one carrot and four potatoes. Put them -into a stew-pan with two tablespoonfuls of butter and a teaspoonful -of powdered sugar. After it has cooked ten minutes, add two quarts -of stock, and when it comes to a boil put aside to simmer until the -vegetables are tender—about one-half hour. - - * * * * * - - MARRIED LIFE - START RIGHT - BUY A PIANO - - WESTERN MUSIC CO. RENO, NEVADA - - * * * * * - - Reno Brewing Company - - INCORPORATED - - -[Illustration] - -_The Home of_ - -_Sierra and Royal Beer_ - -_NEVADA PRODUCTS_ - - -[Illustration] - - RENO :: :: NEVADA - - * * * * * - -=Where?= In the City of Reno, the greatest little city in forty-eight -states—a city situated by the most beautiful of rivers, the greatest -of railroads and the grandest of mountains—a city possessing the most -balmy climate in all the land. - -=Why?= Because these are the beverages of health and happiness; of -contentment and good cheer; because they are superbly brewed from the -finest material, aged to mellow ripeness and when bottled are put in -your home with the supreme sparkle, zest and flavor that prevailed in -the original casks. - -=Who?= By those who appreciate the worth of a modern sunshiny brewery—a -bottling plant equipped with every device to insure these beers -against even the slightest contamination; by those who know the art of -combining sunshine, fresh air, pure water and nutritious grains into -the concentrated goodness of the very best of beers— - -_SIERRA and ROYAL_ - - TELEPHONE 581 FOR A CASE - - Reno Brewing Company - - * * * * * - - SIERRA BEER Closer to a Temperance Drink - Than Any Other Beer. Phone 581 - - * * * * * - - -CHICKEN SOUP - -Time, four hours. Boil two chickens with great care, skimming -constantly, and keeping them covered with water. When tender, take out -the chickens and remove every bone from the meat; put a large piece of -butter into a frying-pan and sprinkle the chicken meat well with flour, -lay in the hot pan; fry a nice brown and keep it hot and dry. Take a -pint of the chicken water and stir in two large spoonfuls of curry -powder, two of butter and one of flour, one teaspoonful of salt and -a little cayenne; mix it with the broth in the pot; when well mixed, -simmer five minutes, then add the browned chicken. Serve with rice. - - -CHICKEN GUMBO SOUP - -Fry one chicken; remove the bones; chop fine; place in kettle, with two -quarts of boiling water, three ears of corn, six tomatoes, sliced fine, -twenty-four pods of okra; corn, tomatoes and okra to be fried a light -brown in the gravy left from frying the chicken; then add to the kettle -with water and chicken two tablespoonfuls of rice, pepper and salt; -boil slowly one hour. - - * * * * * - - DIAMONDS | _Watchmaker_ | ROSARIES - WATCHES | | CROSSES - RINGS | _Emilio C. Pesce_ | IVORY SETS - LAVALLIERES | | CLOCKS - CHAINS | _Jeweler_ | PRECIOUS STONES - - 245 LAKE ST. PHONE 1592 RENO. NEVADA - - * * * * * - - -MACARONI SOUP—ITALIAN STYLE - -Put four and one-half sticks of macaroni into a saucepan with one -tablespoonful of butter and one onion. Boil until the macaroni is -tender; when done drain and pour over it two quarts of good broth, -beef, chicken or other kind. Place the pan on the fire to simmer for -about ten minutes, watching lest it break or become pulpy. Add a little -grated Parmesan cheese, and serve. - - -OX-TAIL SOUP - -One ox-tail, two pounds lean beef, four carrots, three onions, parsley, -thyme, pepper, and salt to taste, four quarts cold water. Cut tail into -joints, fry brown in good drippings. Slice onions and 2 carrots and fry -in the same, when you have taken out all of the pieces of tail. When -done tie the thyme and parsley in lace bag, and drop into the soup-pot. -Put in the tail, then the beef cut into strips. Grate over them two -whole carrots, pour over all the water, and boil slowly four hours; -strain and season; thicken with brown flour wet with cold water; boil -fifteen minutes longer and serve. - - -CREAM OF CELERY SOUP - -In three pints of boiling water cook three cupfuls of celery, cut fine, -until tender enough to be rubbed through a sieve. One pint of milk -thickened with one tablespoonful of butter and one tablespoonful of -Gold Medal Flour. Add celery salt, or extract, salt and pepper. Simmer -ten minutes. A cupful of scalded cream added just before serving is an -addition. - - * * * * * - - HARMONY IN THE HOME - THAT HAS A PIANO - - WESTERN MUSIC CO. RENO, NEVADA - - * * * * * - - Nevada Transfer Co. - - _We Haul Anything_ - -[Illustration] - - -MOVING - -PACKING - -and - -STORAGE - -Concrete Warehouse - -We check your baggage at your home. - -No extra charge. - - - 142 E. Second St. Reno, Nevada - - PHONE 30 - - * * * * * - - ROYAL BEER If purchased by the Wife will keep - Husband Home. RENO BREWING CO. - - * * * * * - - -SPLIT PEA SOUP WITH SALT PORK - -Wash a pint of split peas and cover with tepid water, adding a pinch -of soda; let remain over night to swell. In the morning put them in a -kettle with three quarts of cold water, adding half a pound of lean -salt pork; a teaspoonful of salt, a little pepper. Cook gently for -three hours, stirring occasionally till the peas are all dissolved, -adding a little more boiling water to keep up the quantity as it boils -away. Strain through a colander. Serve with small squares of toasted -bread. If not rich enough, add a small piece of butter. - - -BEAN SOUP - -Soak quart of white beans over night; in morning pour off water; add -fresh, and set over fire until skins will come off; throw them into -cold water, rub well, and skins will rise to top, where they may be -removed. Boil beans till perfectly soft, allowing two quarts of water -to one quart of beans; mash beans, add flour and butter, which have -been rubbed together, also salt and pepper. Cut bread into small -pieces, toast and drop on soup when you serve. - - -OYSTER SOUP - -Two quarts of oysters, one quart of milk, two tablespoonfuls of butter, -one teacupful hot water; pepper and salt. Strain all the liquor from -the oysters; add the water and heat. When near the boil, add the -seasoning, then the oysters. Cook about five minutes from the time they -begin to simmer, until they “ruffle.” Stir in the butter, cook one -minute and pour into the tureen. Stir in the boiling milk, and send to -table. - - -CLAM SOUP - -Boil juice of clams, make a little drawn butter and mix with the juice; -stir until it boils, chop up clams and put them in; season to taste -with pepper, salt and little lemon juice; cream or milk is to be added. -Boil over slow fire about one hour. - - -CHICKEN BROTH - -Cut up a chicken into small pieces and put it in a deep earthen dish, -adding a quart of cold water, and setting it over a boiling kettle. -Cover closely and let it steam several hours until the meat of the -chicken has become tender, after which strain off the broth and let it -stand over night. Skim off the fat in the morning and pour the broth -into a bowl. Into the dish in which the broth was made put one-third -of a teacupful rice in a teacupful of cold water, and steam as before -until the rice is soft; then pour in the broth and steam an hour or two -longer. - - -CREAM TOMATO SOUP - -One can of tomatoes, quart of fresh, ripe tomatoes, one-half cup rice, -two tablespoonfuls of butter and one of Gold Medal Flour. Peel and -slice the tomatoes and put over the fire in a granite kettle, with one -quart of cold water. Let them heat gradually and then add an additional -quart of cold water. When this boils, put in the rice, pepper and salt -to taste, and continue the boiling until the rice is tender; then stir -in Gold Medal Flour and butter, half teaspoonful baking soda and one -pint of milk. Boil for a few minutes and serve. - - * * * * * - - MARRIED LIFE - START RIGHT - BUY A PIANO - - WESTERN MUSIC CO. RENO, NEVADA - - * * * * * - -_Meacham’s_ - -[Illustration] - -AMERICAN GROCERY CO. - - -Phone Your Orders to 41 - - -_Our Specials_: - - Meacham’s Spoon Brand - Coffee - A Silver Spoon in each package - -M. J. B. COFFEE - -TREE TEA—Full Weight - -Folger’s Coffees, Spices, Extracts - - -Prompt Delivery - - - 226 North Virginia St. [Illustration] RENO, NEVADA - - * * * * * - -For Quick Service Call Up - -The Eagle Express - -Phone 492 - -We do All Kinds of Hauling - - Office 36 West Second Street RENO, NEVADA - - * * * * * - -SOMETHING NEW! - -=Mrs. Newlywed=: - -Why bake your own bread when you can save time, trouble and money in -buying the Prize Bread of the World and delivered at your door daily? -The most delicious bread you ever tasted, baked in a revolving oven. -Equal distribution of heat to every loaf. Its golden brown color, -texture and taste, always the same. Keeps practically fresh for three -days. Only pure sweet milk 4½ per cent butter fat used. Baker’s -Home-Made Bakery goods. - -BARKER’S BAKERY No. 48 - -Phone 488 - - 329 N. Sierra St. Reno, Nev. - - * * * * * - -SPORTING GOODS - -CHAS. STEVER - -Bicycles and Sundries, Fishing Tackle, Guns and Ammunition Baseball and -Tennis Goods, Pocket Cutlery, Skates Sleds, Snow Shoes, Skies, Etc. - - 233 Sierra Street Phone 644 - -RENO, NEVADA - - * * * * * - -PAIGE-DETROIT - -MOTOR CAR COMPANY - -Manufacturers - -DETROIT, MICHIGAN - - -SERVICE STATION - -112 North Center Street - -RENO, NEVADA - - -[Illustration: PAIGE - -The Standard of Value and Quality] - -[Illustration] - -Buy a Real Automobile - - 5 Passenger $1240 7 Passenger $1525 - - -J. S. Malcolm & Son - -State Distributors - - 112 North Center Street RENO, NEVADA - - * * * * * - - West 3d Street Telephone 869 - -_Crescent Creamery Co._ - -Manufacturers of - -_Extra Creamery Butter_ - - -[Illustration] - - Crescent Creamery - - BLUE EXTRA - RIBBON CREAMERY - BRAND BUTTER - NET WEIGHT 2 LBS. - - RENO, NEV. - -[Illustration] - -_Made from the - -Pure Pasteurized Cream_ - -[Illustration] - - - JOHN CHISM, Manager RENO, NEVADA - - * * * * * - - - - -SALADS - - -IDEAS IN SALADS - -Prepare celery stalks very carefully by removing the stringy fiber -until entirely free from shreds. Chop quite fine, and to two cupfuls -of celery add two cupfuls of chopped lettuce, the latter crisp and -fresh as possible. Season with salt, pepper and thyme, vinegar, olive -oil, bay leaf. If possible, add half a teaspoonful shoyu, or Japanese -sauce, which greatly improves the flavor. Mix all thoroughly and then -add crab, shrimp, sardine, spiced mackerel or halibut filling. Boiled -halibut, chilled in salt water, makes a good combination with crab, and -when broken into small portions and allowed to stand for an hour or so, -in the same salt water with crab, can with difficulty be distinguished -from the crab itself. For sardine, potato, and meat salads, a -tablespoonful of onion juice is desirable. - -Make mayonnaise dressing by using the yolks of three or four eggs, -according to the quantity desired, and after beating add, drop by -drop, pure olive oil, stirring constantly until the mixture begins to -thicken. Then a larger quantity of oil may be stirred in until the -mixture becomes of proper consistency, about like heavy cream; do not -season until thickened for fear of curdling. Salt very sparingly, and -if desired sift in a little cayenne pepper, a few drops of lemon, two -teaspoonfuls of spiced mustard vinegar from mustard pickles. - - -CHICKEN SALAD - -Cut cold roast or boiled chicken in small dice, add celery cut fine, -season with salt and pepper. Mix with French dressing and put aside for -an hour or more. Just before serving stir in some mayonnaise slightly -thinned with lemon juice or French dressing, arrange on lettuce leaves -and cover with thick mayonnaise. - - -CRAB SALAD - -One pint of crab meat, two stalks of celery, cut fine; one hard-boiled -egg, chopped fine, and one tomato cut into small pieces; season with -salt, pepper and vinegar, mix in salad bowl, garnishing it with crisp -leaves of lettuce; dress with mayonnaise dressing. - - -LOBSTER SALAD - -Cut the lobster into small squares and season with two tablespoonfuls -of vinegar, two of oil, one teaspoonful of salt and pepper and let it -stand in a cool place for an hour. When ready to serve line the salad -bowl with crisp lettuce leaves, and after mixing the lobster thoroughly -with mayonnaise place it on the lettuce. Serve with toasted crackers -and cheese. - - -SALMON SALAD - -Remove bones and skin from salmon. Drain off liquid. Mix with French -dressing or thin mayonnaise; set away for awhile. Finish same as -lobster salad. Other fish salads may be prepared in same manner. - - -TOMATO SALAD - -Pare with sharp knife. Slice and lay in salad bowl. Make dressing in -the following manner: Work up saltspoon of each of salt, pepper and -mustard, two tablespoonfuls of salad oil, adding a few drops at a -time, and, when thoroughly mixed, whip in with an egg, beaten, four -tablespoonfuls vinegar; toss up with fork. - - * * * * * - -_Eat Chism’s Quality Ice Cream_ - - * * * * * - -_Mr. and Mrs._ _______________________ - - -The NEVADA TEA STORE sincerely congratulates you on this auspicious -occasion and wishes you all joy and happiness and trust that you will -find this useful cook book helpful to you in your housekeeping duties. - -The NEVADA TEA STORE also can be very helpful to you, if you will do -your trading with us and on your first order of goods we will allow you -a special discount of 10 per cent, in order to induce you to try our -goods. - -We roast all our Coffee fresh every day and we manufacture all our -Baking Powder and Extracts. - -Make up your order for the following articles and phone to us and we -will allow you a 10 per cent discount and also give you premium coupons: - - Teas, Coffees, Baking Powder, Extracts, Spices, - Chocolate and Cocoa, Salad Oil, Rice, Laundry and - Toilet Soaps. - -We also have a full line of Bakery Goods. - -We pay all parcel post charges on out of town orders. - - - Nevada Tea Store - - PHONE 986-J - - 340 N. Virginia Street Reno, Nevada - - * * * * * - -Sierra Beer for Health Phone 581 - - * * * * * - - -COLD SLAW - -Chop or shred a small white cabbage. Prepare a dressing in the -proportion of one tablespoonful of oil to four of vinegar, a -teaspoonful mustard, salt and sugar, and pepper. Pour over the salad, -adding, if you choose, three tablespoonfuls of minced celery; toss up -well and put in a glass bowl. - - -POTATO SALAD - -Four large potatoes, one-half a small onion, a little celery, chopped -fine. If the potatoes have been boiled in their skin they are better. -The dressing consists of one cupful of cream, one tablespoonful of corn -starch, one egg, two tablespoonfuls of butter, three tablespoonfuls of -vinegar, one-half teaspoonful of mustard, one of sugar, salt and pepper -to taste. - - -CELERY SALAD - -Two bunches celery, one tablespoonful salad oil, four tablespoonfuls -of vinegar, one teaspoonful of sugar, pepper and salt. Wash and scrape -celery; lay in ice-cold water until dinner time. Then cut into inch -lengths, add above seasoning. Stir well together with fork and serve in -salad bowl. - - * * * * * - - DIAMONDS | _Watchmaker_ | ROSARIES - WATCHES | | CROSSES - RINGS | _Emilio C. Pesce_ | IVORY SETS - LAVALLIERES | | CLOCKS - CHAINS | _Jeweler_ | PRECIOUS STONES - - 245 LAKE ST. PHONE 1592 RENO. NEVADA - - * * * * * - - -APPLE SALAD WITH HERRINGS OR CARDELLEN - - 1 pound apples, - 2 hard-boiled eggs, - ½ gill vinegar, - ½ teaspoonful chopped onion, - 4 ounces chopped Sardellen or pickled herrings, - 4 tablespoonfuls salad oil, - 1 teaspoonful capers, - Sugar to taste. - -Soak the herrings or Sardellen, then chop them finely and mix with the -oil, vinegar, hard-boiled eggs (chopped finely) and the capers. Add the -apples, cut into tiny dice, flavor with pepper and sugar, and mix all -thoroughly. - - -EGG SALAD - -Cut hard-boiled eggs in half lengths, rub their yolks through a sieve, -mix with equal weight of Parmesan cheese, season with chopped chives, -pepper and salt, and enough butter to moisten. Fill the whites with -this mixture, serve on lettuce, and garnish with sliced tomatoes. - - -ENDIVE SALAD - - 1 head endive, - French salad dressing, - 4 hard cooked eggs, - 1 pint boiled potatoes, sliced. - -Wash and dry endive picked off the green outer leaves and use only the -light-colored feathery leaves. Arrange on salad dish with white leaves -in center. Place eggs, cut into quarters lengthwise, around carefully, -and mix with potatoes and pour over all French dressing. - - * * * * * - - +——-+——————————————————————————————————+——-+ - | K | | K | - | I | WESTERN MUSIC CO. | I | - | M | | M | - | B | | B | - | A | PIANOS and PLAYER PIANOS | A | - | L | | L | - | L | 12-14 EAST FOURTH ST. RENO, NEV. | L | - +——-+——————————————————————————————————+——-+ - - * * * * * - - -EGG SALAD - -Boil six eggs until the yolks are very mealy. Boil also one dozen -medium-sized potatoes, with jackets on. Peel eggs and potatoes and cut -in dice. Add two slices onions. Put first a layer of one, then of the -other, until all is used. Pour over it some cream salad dressing. - - -A DELICIOUS SALAD FOR STUFFED PEPPERS - -One can of sardines picked into fine pieces with a fork, two -tablespoonfuls of chopped olives, two tablespoonfuls of chopped -pickles, mayonnaise dressing and salt and pepper to taste. Remove -the seeds, membrane and stem end from the peppers and soak in salt -water. Mix the olives, pickles, etc., with the sardines and add enough -mayonnaise dressing to hold it together. Then drain the peppers dry and -fill with the salad. Garnish the plate with lettuce leaves and olives. - - -SARDINE SANDWICH - -Take one can of sardines, remove the back-bone from the fish, add juice -of one lemon, one tablespoonful of Worcestershire sauce. Mix the above -thoroughly and spread on buttered bread. Before placing layers of bread -together, add a few slices of pickled onions. - - -SARDINE PASTE - -Work required amount of sardines into a paste with a broad knife or -spatula. Add to this very tiny pickled onions, the quantity depending -upon the taste, about one-quarter as much onion as paste, is good. -Season with Worcestershire sauce, salt, pepper, paprika, celery salt -and a liberal amount of lemon juice. - -This is delicious for sandwiches, to serve on small pieces of toast -with cocktails, or on crackers with salad. - - -SANDWICHES - -Take each fish, lightly scrape off skin and remove the tail, and pick -the meat into convenient sized pieces with a fork. Put the pieces into -a bowl of lemon juice and let stand a few minutes. Then drain and -spread on thin slices of bread between fresh lettuce leaves. If the -“Soused” Sardines are used, substitute mayonnaise dressing for the -lemon juice. - - -SARDINE SANDWICHES - -Very tasty sandwiches can be prepared by mincing fish with half the -quantity of hard-boiled eggs and moistening with mayonnaise dressing. -Place this mixture between thin slices of bread and cut into small -squares with a sharp knife. - - -CHICKEN AND LOBSTER SALAD - - ½ chicken, - ½ pound tinned peas, - 1 tablespoonful chopped parsley and olives, - 1 pound tinned lobster, - Mayonnaise dressing, - ¼ pint oil. - -Remove the meat from bones and cut up into small pieces. Sprinkle over -with lemon juice and stand on one side for thirty minutes. Then mix -with peas, stir the chopped parsley and olives into a mayonnaise and -mix all well together. Garnish with gherkins and tiny onions. Asparagus -may be substituted for peas. - - * * * * * - - HARMONY IN THE HOME - THAT HAS A PIANO - - WESTERN MUSIC CO. RENO, NEVADA - - * * * * * - - ROYAL BEER Small Percentage of Alcohol, - Large Percentage of Extracts - - * * * * * - - -CABBAGE SALAD a la CALAIS - -First make a dressing in the following manner: Take two raw eggs, two -level teaspoonfuls of salt and two level teaspoonfuls of dry mustard -and a quarter teaspoonful of cayenne pepper or paprika and about five -teaspoonfuls of sugar and one tablespoonful of butter and add two -tablespoonfuls of milk, mix well and beat with a fork. Then take one -cup of vinegar and boil separately, pour slowly over the other mixture -and when this is done boil slowly until thick. Grind up a fair-sized -head of cabbage, one medium sized onion and two green peppers from -which the seeds and fibre have been removed. Then mix with the dressing -and serve. - - -HOT SLAW - -Pick off the bad leaves from head of small cabbage, slice or cut the -cabbage very thin, scald it 5 minutes in 2 quarts of boiling water and -drain through a colander. Mix it well with a sauce made of ¼ cup of hot -vinegar, 1 cup of sour cream, yolks of 2 eggs, 3 tablespoonfuls of oil, -salt and pepper to taste. - - -JELLIED CHICKEN AND CELERY SALAD - -Make the chicken jelly and set it in a border mould. Chop three bunches -of celery, and mix with one can of asparagus tips. When the jelly is -cold set on a platter, and heap the celery and asparagus in the center. -Slice four hard-boiled eggs and lay around the jelly in little piles, -alternating with mayonnaise dressing. - -This is also nice made with fruit jelly with fruit in center, omitting -the egg and using French dressing made with lemon instead of the -mayonnaise. - - -ROMAINE SALAD - -Take the heart of a Romaine, don’t wash, but wipe with a clean towel, -one-half pint of cream, mix in pepper and salt to taste. This is the -proper way to eat Romaine, and the only way it is served in Paris, -especially in private families. No dressing. - - -MAYONNAISE DRESSING - -Put the yolk of an egg into a cup with salt-spoonful of salt, and beat -until light, one-half teaspoonful of mustard and beat again. Then add -olive oil, drop by drop, then a few drops of vinegar and the same of -lemon juice. Continue this process until the egg has absorbed a little -more than a half a teacup of oil; finish by adding a very little -cayenne pepper and sugar. - - -FRENCH DRESSING - -Mix one-fourth of a teaspoonful of salt, dash of white pepper, 3 -tablespoonfuls olive oil. Stir for few minutes, then gradually add -1 tablespoonful vinegar, stirring rapidly until mixture is slightly -thickened and vinegar cannot be noticed. Mixture will separate in about -twenty minutes. - - * * * * * - -_Eat Chism’s Quality Ice Cream_ - - * * * * * - - Peoples Fish Market - - F. G. LISTON - - _The Fish King_ - - -[Illustration] - - FRESH - Fish, - Oysters, - Crabs, - Shrimps, - Mussells - _and_ Clams - - -[Illustration] - - PHONE 725 - -[Illustration] - - 28 W. Second Street Reno, Nevada - - * * * * * - - - - -FISH - - -TO FRY FISH - -After the fish is well cleansed, lay it on a folded towel and dry -out all the water; when well wiped and dry, roll it in wheat flour, -rolled crackers, grated stale bread or Indian meal, whichever -may be preferred; Gold Medal Flour will generally be liked. Have -a thick-bottomed frying-pan with plenty of sweet lard salted (a -tablespoonful of salt to each pound of lard) for fresh fish which have -not been previously salted; let it become boiling hot, then lay the -fish in and let it fry gently until one side is a fine, delicate brown, -then turn the other; when both are done take it up carefully and serve -quickly, or keep it covered with a tin cover, and set the dish where it -will keep hot. - - -TO BROIL FISH - -Rub the bars of your gridiron with dripping or a piece of beef suet, to -prevent the fish from sticking. Put a good piece of butter into a dish, -enough salt and pepper to season the fish. Lay the fish on it when it -is broiled, and with a knife put the butter over every part. Serve very -hot. - - -TO BAKE FISH WHOLE - -Cut off the head and split the fish down nearly to the tail; prepare -a dressing of bread, butter, pepper and salt, moisten with a little -water. Fill the dish with this dressing, and bind it together with a -piece of string; lay the fish on a bake-pan and pour round it a little -water and melted butter. Baste frequently. A good-sized fish will bake -in an hour. Serve with the gravy of the fish, drawn butter. - - -BROILED SALT MACKEREL - -Freshen by soaking it over night in water, being careful that the -skin lies uppermost. In the morning dry it without breaking, cut off -the head and tip of the tail, place it between the bars of a buttered -fish-gridiron, and broil to a light brown; lay it on a hot dish, and -dress with a little butter, pepper, and lemon juice, vinegar. - - -CODFISH BALLS - -Put fish in cold water, set on back of stove; when water gets hot, pour -off and put cold again until fish is sufficiently fresh; then pick it -up. Boil potatoes and mash them, mix fish and potatoes together, while -potatoes are hot, taking two-thirds potatoes and one-third fish. Put in -plenty of butter; make into balls and fry in plenty of lard. Have lard -hot before putting in balls. Variation may be had by rolling each ball -in beaten egg, then in dry bread crumbs before frying. - - -FISH STEAKS FRIED - -Cut the slices of fresh fish three-quarters of an inch thick, sprinkle -with Gold Medal Flour, or cornmeal slightly salted or dip them in eggs -lightly salted and roll in crumbs; fry a light brown. Salmon or any -other large fish can be fried this way. - - * * * * * - -_Eat Chism’s Quality Ice Cream_ - - * * * * * - - SIERRA BEER Closer to a Temperance Drink - Than Any Other Beer. Phone 581 - - * * * * * - - -CREAMED FISH - -Pick (not shred) one cupful of codfish; place in a spider and fill and -cover with cold water. Stir a moment over the fire and pour off the -water. Stand on the stove, cover the fish with one and one-half pints -of milk and a large tablespoonful of butter. Stir into a cup of cold -cream two tablespoonfuls of Gold Medal Flour and when the milk on the -stove is about to boil mix this with it. When the mixture has thickened -stand where it will boil no longer and stir into it one egg. Serve at -once. - - -FISH CHOWDER - -Two pounds of fresh white fish, a quarter of a pound of bacon, five -small potatoes, one small onion, six tomatoes, one quart of milk, -butter the size of a small hen’s egg and a teaspoon Gold Medal Flour. -Pick the fish to pieces. Remove the bone and skin; cut potatoes into -small squares; the bacon in small pieces; rub the butter and flour to -a cream. Spread in a granite kettle half of the potatoes, then half of -the fish, then sprinkle in the minced onions, then the bacon, then half -of the tomatoes. Then a shake of salt and pepper; add the rest of the -fish, tomatoes, potatoes, and more salt and pepper, using in all one -teaspoon of salt and one-fourth teaspoon of pepper. Cover with water, -let simmer for half an hour. Scald the milk, put a pinch of soda into -the chowder and stir; add the hot milk to the butter and flour; stir -smooth; then add to the chowder. Serve very hot. - - * * * * * - - DIAMONDS | _Watchmaker_ | ROSARIES - WATCHES | | CROSSES - RINGS | _Emilio C. Pesce_ | IVORY SETS - LAVALLIERES | | CLOCKS - CHAINS | _Jeweler_ | PRECIOUS STONES - - 245 LAKE ST. PHONE 1592 RENO. NEVADA - - * * * * * - - -FISH BALLS - -The remnants of any cold fish can be used by breaking the fish to -pieces with a fork, removing all the bones and skin, and shredding -very fine. Add an equal quantity of mashed potatoes, make into a stiff -batter with a piece of butter and some milk, and a beaten egg. Flour -your hands and shape the mixture into balls. Fry in boiling lard or -drippings, to a light brown. - - -FISH CROQUETTES - -Take remnants of boiled cod, salmon or halibut and pick the flesh out -carefully. Mince it moderately fine. Stir a piece of butter, a small -spoon Gold Medal Flour and some milk over fire until they thicken. -Then add pepper, salt and a little grated nutmeg, together with -finely-chopped parsley, and then the minced fish. When very hot remove -from the fire, turn on a dish to get cold, then shape and finish the -croquettes. - - -CLAMS AND RICE - -Chop fine one onion and a small piece of ham or pork; add a bruised -clove of garlic, one cupful of tomatoes and a little saffron water; -stew all together for a few minutes, then add a pint of well scrubbed -small clams, still in the shell; steam a half hour in a tightly covered -dish; then add one cupful of well washed rice and about one pint of -water; season with salt and cook until the rice is done. - - * * * * * - - MARRIED LIFE - START RIGHT - BUY A PIANO - - WESTERN MUSIC CO. RENO, NEVADA - - * * * * * - - -CHAFING DISH RECIPE - -Skin the fish and lay on brown paper for a few minutes. Then dip in -beaten egg and roll in finely powdered cracker crumbs. - -Place butter in a chafing dish so that when melted it will cover bottom -of the dish to the depth of three-eighths of an inch. When hot place -the sardines in and cook until nicely browned, being careful not to let -them burn. - -Serve on a lettuce leaf with mayonnaise dressing. - - -SARDINE BALLS - -Pick required number of sardines into fine pieces, season to taste with -salt, pepper and onion juice. Make into small balls, handling as little -as possible. When the chafing dish (or saucepan) is hot, butter the -balls enough to prevent sticking, place in pan, and shake gently for a -few minutes until brown. Serve hot. - - -SHRIMP - -Have a pint of shelled shrimps. Then make a thick sauce; a heaped -teaspoonful Gold Medal Flour, half an ounce butter and a quarter pint -of milk. Flavor it with a little mace, pepper and salt. Stir in the -shrimps. When well heated pour the whole out onto a hot dish, trim the -dish round with cold boiled rice, and serve. - - * * * * * - - DIAMONDS | _Watchmaker_ | ROSARIES - WATCHES | | CROSSES - RINGS | _Emilio C. Pesce_ | IVORY SETS - LAVALLIERES | | CLOCKS - CHAINS | _Jeweler_ | PRECIOUS STONES - - 245 LAKE ST. PHONE 1592 RENO. NEVADA - - * * * * * - - -SARDINES a la CAMBRIDGE - -Take a can of good sardines (“Mustard”), remove the backbone and -outside skin and rub the meat through a sieve; mix with it minced raw -oysters, the yolks of two hard-boiled eggs, a tiny dust of paprika, -three ounces of fresh bread crumbs, one and a half ounces of warm -butter, and the liquor from the oysters, and the yolks of two raw eggs. -Divide the mixture into portions about the size of walnuts, roll each -up in Gold Medal Flour and dip into beaten egg and then into freshly -made bread crumbs, and put into a frying basket and fry for three or -four minutes in clean boiling fat. Dish up in a pile on a hot dish on a -dish paper, and serve hot. Garnish with a little fresh parsley around -the dish. - -Remove the skin from a can of sardines and place them in a pan, add a -piece of butter, a glass of white wine, a few shrimp, a dozen oysters, -a few mushrooms and a few crusts of bread fried in butter, and when all -is well cooked make the following sauce: - -Place in a pan a piece of butter the size of an egg and melt, then add -a spoonful Gold Medal Flour and when brown, half a glass of the above -mixture except the fish; use a wooden spoon. When the sauce is made, -add the yolk of an egg and take from the fire. Place the fish in a -dish, spread on the sauce, and put in a warm oven for fifteen minutes -and serve. - - * * * * * - -_Eat Chism’s Quality Ice Cream_ - - * * * * * - -SIERRA BEER FOR HEALTH—Phone 581 - - * * * * * - - -SCALLOPED SARDINES - -One can of sardines, one cupful of sauce (as below), five or six soda -crackers. Pick the fish over, removing back-bone and tail, and flake -with a fork. Place a layer of the sardines in an agate baking dish, -cover with the sauce, then a layer of the cracker crumbs, another layer -of sardines, and so on until the fish is all used. Cover the top layer -with cracker crumbs and bake in a hot oven until brown. Prepare the -fish sauce as follows: - -SAUCE—Two tablespoonfuls each of Gold Medal Flour, butter, cup hot -milk, salt and pepper to taste. Melt the butter in sauce-pan until it -bubbles, then add the flour, salt and pepper until smooth, and pour the -hot milk in gradually, stirring each time. Cook until it thickens. This -is a good sauce to serve with any fish. - - -LOBSTER NEWBURG - -Season one pint diced lobster with half teaspoon salt, dash cayenne, -pinch nutmeg. Put in sauce-pan with two tablespoons butter; heat -slowly. Add two tablespoons sherry; cook six minutes; add one-half cup -cream beaten with yolks two eggs, stir till thickened. Take quickly -from fire. - - -STEWED MUSSELS - -Take about five dozen good-sized mussels, clean and then boil them -until shells open. Put very little water on when boiling them, for when -they are heated they let out plenty of juice themselves. When they are -cooked take from shell and pick over. Put in a saucepan a piece of -butter and some onions; fry until brown and add the mussels, a can of -tomatoes and two cupfuls of the juice and stew all together for about -fifteen minutes. Salt and pepper to taste, and lastly thicken the gravy -with some Gold Medal Flour dissolved in cold water. - - -DEVILED CRAB - -One cup crab meat, picked from shells of well-boiled crabs, two -tablespoons fine bread crumbs or rolled crackers, yolk two hard-boiled -eggs, chopped juice of a lemon, one-half teaspoon mustard, a little -cayenne pepper and salt, one cup good drawn butter. Mix one spoon -crumbs with chopped crab meat, yolks, seasoning, drawn butter. Fill -scallop shells—large clam shell will do—with mixture; sift crumbs over -top, heat to slight brown in quick oven. - - -CREAMED CRAB - -Melt a half inch slice butter, add half a cup Gold Medal Flour, stir -all the time; to this add three cups of milk and one cup of cream; -season with salt, red pepper and one tablespoonful Worcestershire -sauce. Cook ten minutes. Add the picked meat of three crabs and a small -bottle of mushrooms. Let it come to a boil once. Serve in ramikins. - - -CLAM CHOWDER - -Twenty-five clams, chopped—not fine—one-half pound salt pork chopped -fine, six potatoes sliced thin, four onions sliced thin. Put pork in -kettle; after cooking a short time add potatoes, onions and juice of -clams. Cook two and one-half hours, then add clams; fifteen minutes -before serving add two quarts of milk. - - * * * * * - - +——-+——————————————————————————————————+——-+ - | K | | K | - | I | WESTERN MUSIC CO. | I | - | M | | M | - | B | | B | - | A | PIANOS and PLAYER PIANOS | A | - | L | | L | - | L | 12-14 EAST FOURTH ST. RENO, NEV. | L | - +——-+——————————————————————————————————+——-+ - - * * * * * - - - - -Poultry and Game - - -ROAST TURKEY - -Carefully pluck the bird and singe off the down with lighted paper; -break the leg bone close to the foot, hang up the bird and draw out the -strings of the thigh. Never cut the breast; make a small slit down the -back of the neck and take out the crop that way, then cut the neck bone -close, and after the bird is stuffed the skin can be turned over the -back and the crop will look full and round. Cut around the vent, making -the hole as small as possible, and draw carefully, taking care that -the gall bag and the intestines joining the gizzard are not broken. -Open the gizzard, take out the contents and detach the liver from the -gall bladder. The liver, gizzard and heart, if used in the gravy, will -need to be boiled an hour and a half and chopped as fine as possible. -Wash the turkey and wipe thoroughly dry, inside and out; then fill the -inside with stuffing, and sew the skin of the neck over the back. Sew -up the opening at the vent, then run a long skewer into the pinion and -thigh through the body, passing it through the opposite pinion and -thigh. Put a skewer in the small part of the leg, close on the outside -and push it through. Pass a string over the points of the skewers and -tie it securely at the back. - -Sprinkle well with Gold Medal Flour, cover the breast with -nicely-buttered white paper, place on a grating in the dripping-pan and -put in the oven to roast. Baste every fifteen minutes—a few times with -butter and water, and then with the gravy in the dripping-pan. Do not -have too hot an oven. A turkey weighing ten pounds will require three -hours to bake. - - -ROAST GOOSE - -Get a goose that is not more than eight months old, and the fatter it -is the more juicy the meat. The dressing should be made of three pints -of bread crumbs, six ounces of butter, a teaspoonful each of sage, -black pepper and salt and chopped onions. Don’t stuff very full, but -sew very closely so that the fat will not get in. Place in a baking -pan with a little water, and baste often with a little salt, water and -vinegar. Turn the goose frequently so that it may be evenly browned. -Bake about 2½ hours. When done, take it from the pan, drain off the fat -and add the chopped giblets, which have previously been boiled tender, -together with the water in which they were done. Thicken with Gold -Medal Flour and butter rubbed together; let boil, and serve. - - -BAKED CHICKEN - -Take a plump chicken, dress and lay in cold salt water for half hour, -put in pan, stuff and sprinkle with salt and pepper; lay a few slices -of fat pork. Cover and bake until tender, with a steady fire. Baste -often. Turn so as to have uniform heat. - - -CHICKEN—SOUTHERN STYLE - -Wash your chicken thoroughly in soda and water. Dry and disjoint. Put -one and one-half cups of cold water in a porcelain pot (Dutch oven -preferred); pack chicken in closely. Mince two small onions, one kernel -garlic, little parsley and sprinkle over chicken. Cover closely and let -simmer for three hours. One-half hour before done season with salt and -pepper. Don’t lift cover during the cooking. When done remove chicken -and thicken gravy with a little Gold Medal Flour. - - * * * * * - -_Eat Chism’s Quality Ice Cream_ - - * * * * * - - ROYAL BEER If purchased by the Wife will keep - Husband Home. RENO BREWING CO. - - * * * * * - - -WILD DUCKS - -Nearly all wild ducks are liable to have a fishy flavor, and when -handled by inexperienced cooks, are sometimes uneatable from this -cause. Before roasting them guard against this by parboiling them -with a small carrot, peeled, put within each. This will absorb the -unpleasant taste. An onion will have the same effect; but unless you -mean to use onion in the stuffing, the carrot is preferable. - - -ROAST WILD DUCK - -Parboil as above directed; throw away the carrot or onion, lay in fresh -water one-half of an hour; stuff with bread crumbs, season with pepper, -sage, salt and onion, roast until brown, basting for half the time -with butter and water, then with drippings. Add to the gravy, when you -have taken up the ducks, a teaspoonful of currant jelly and a pinch of -cayenne pepper. Thicken with browned flour and serve in a tureen. - - -PIGEON PIE - -Clean and truss three or four pigeons, rub outside with a mixture -of pepper and salt; rub inside with a bit of butter, fill with a -bread-and-butter stuffing, or mashed potatoes; sew up the slit, butter -the sides of a tin basin or pudding dish, and line (the sides only) -with pie paste, rolled to quarter of an inch thickness; lay the birds -in; for three large tame pigeons, cut quarter of a pound of sweet -butter and put it over them, strew over a large teaspoonful of salt and -a small teaspoonful of pepper, with finely cut parsley; dredge a large -teaspoonful of Gold Medal Flour over; put in water to nearly fill the -pie; lay skewers across the top, cover with a puff paste crust; cut a -slit in the middle, ornament the edge with leaves, braids, or shells -of paste, and put in a moderately hot or quick oven for one hour; when -nearly done brush the top over with the yolk of an egg beaten with a -little milk, and finish. The pigeons for this pie may be cut in two or -more pieces, if preferred. Any small birds may be done in this manner. - - -ROAST PIGEON - -Clean and truss two young pigeons, mince the liver, and mix with them -two ounces of finely grated bread crumbs, two ounces of fresh butter, -finely chopped onion, a teaspoonful shredded parsley, a little salt, -pepper, nutmeg. Fill birds with this forcemeat, fasten a slice of fat -bacon over the breast of each, and roast. Make a sauce by mixing a -little water with the gravy which drops from the birds, and boiling -it with a little thickening; season it with pepper, salt and chopped -parsley. - - -QUAIL ON TOAST - -Take five quail, but don’t remove the legs, for you would lose all the -taste of the game. Wipe them well; string them tight, so as to raise -the breasts. Put a little butter on each, a little lemon juice, and -inside each the quarter of a lemon without the peel. Then put a very -thin slice of pork, about two inches square, around each quail, with -two or three cuts in each side, and string it tight. Let cook on a good -fire, and when they are nearly well done, for white meat game must be -well done, cut the strings; dress nicely on toast and serve hot. Pour -the juice on the quail after having taken the fat off, and put some -slices of lemon around the dish, one for each quail. - - * * * * * - - MARRIED LIFE - - START RIGHT - - BUY A PIANO - - WESTERN MUSIC CO. RENO, NEVADA - - * * * * * - -Sierra Beer for Health Phone 581 - - * * * * * - - -ROAST TAME DUCK - -Take a young farmyard duck fattened at liberty, but cleansed by being -shut up two or three days and fed on barley meal and water. Pluck, -singe and empty; scald the feet, skin and twist round on the back of -the bird; head, neck and pinions must be cut off, the latter at the -first joint, and all skewered firmly to give the breast a nice plump -appearance. For stuffing, one-half pound of onions, one teaspoonful -of powdered sage, three tablespoonfuls of bread crumbs, the liver of -a duck parboiled and minced with cayenne pepper and salt. Cut fine -onions, throwing boiling water over them for ten minutes; drain through -a gravy strainer, and add the bread crumbs, minced liver, sage, pepper -and salt to taste; mix, and put inside the duck. This amount is for -one duck, more onion and more sage may be added, but the above is a -delicate compound not likely to disagree with the stomach. Let the -duck be hung a day or two, according to the weather, to make the flesh -tender. Roast before a brisk, clear fire, baste often, and dredge with -flour to make the bird look frothy. Serve with a good brown gravy in -the dish, and apple sauce in a tureen. It takes about an hour. - - * * * * * - - DIAMONDS | _Watchmaker_ | ROSARIES - WATCHES | | CROSSES - RINGS | _Emilio C. Pesce_ | IVORY SETS - LAVALLIERES | | CLOCKS - CHAINS | _Jeweler_ | PRECIOUS STONES - - 245 LAKE ST. PHONE 1592 RENO. NEVADA - - * * * * * - - -RABBIT PIE - -Cut a rabbit into seven pieces, soak in salted water one-half hour and -stew until half done in enough water to cover it. Lay slices of pork in -the bottom of a pie dish and upon these a layer of rabbit. Then follow -slices of hard-boiled egg, peppered and buttered. Continue until the -dish is full, the top layer being bacon. Pour in the water in which the -rabbit was stewed, and adding a little Gold Medal Flour, cover with -puff paste, cut a slit in the middle and bake one hour, laying paper -over the top should it brown too fast. - - -VENISON STEAK BROILED - -Take the leg and cut slices from it, having a quick, clear fire. Turn -them constantly. They should be served underdone. Butter both sides -of the steak; sprinkle salt and pepper over the venison, garnish with -parsley and accompanying it by a jelly sauce. - - * * * * * - -_Eat Chism’s Quality Ice Cream_ - - * * * * * - - - - -STUFFINGS - - -CHESTNUT STUFFING FOR POULTRY - -One pint fine bread crumbs, one pint shelled and boiled French -chestnuts chopped fine, salt, pepper, and chopped parsley to season, -one-half cup melted butter. - - -OYSTER STUFFING FOR POULTRY - -Substitute small raw oysters, picked and washed, for chestnuts in above -recipe. - - -CELERY STUFFING - -Substitute finely cut celery for chestnuts. - - -STUFFING FOR TOMATOES, GREEN PEPPERS, ETC. - -One cup dry bread crumbs, one-third teaspoonful salt, one-quarter -teaspoonful pepper, one teaspoonful onion juice, one tablespoonful -chopped parsley, two tablespoonfuls melted butter. Hominy, rice, or -other cooked cereal may take the place of crumbs. - - * * * * * - - DIAMONDS | _Watchmaker_ | ROSARIES - WATCHES | | CROSSES - RINGS | _Emilio C. Pesce_ | IVORY SETS - LAVALLIERES | | CLOCKS - CHAINS | _Jeweler_ | PRECIOUS STONES - - 245 LAKE ST. PHONE 1592 RENO. NEVADA - - * * * * * - - -LAMB AND VEAL STUFFING - -Three cups stale bread crumbs, three onions chopped fine, one -teaspoonful salt, one-half teaspoonful white pepper, two tablespoonfuls -chopped parsley, one-half cup melted butter or suet. - - -STUFFING FOR PORK - -Three large onions parboiled and chopped, two cups fine bread crumbs, -two tablespoonfuls powdered sage, two tablespoonfuls melted butter, or -pork fat, salt and pepper to taste. - - -SAGE STUFFING FOR GEESE AND DUCKS - -Two chopped onions, two cups mashed potatoes, one cup bread crumbs, -salt, pepper, and powdered sage to taste. - - -POULTRY STUFFING - -One quart stale bread crumbs, salt, pepper, and powdered thyme to -season highly, one-half cup melted butter. - - * * * * * - - HARMONY IN THE HOME - THAT HAS A PIANO - - WESTERN MUSIC CO. RENO, NEVADA - - * * * * * - - - - -MEATS - - -ROAST PIG - -Select a pig about six weeks old, wash it thoroughly inside and -outside; wipe dry with a towel, salt inside and stuff it with a rich -fowl dressing, making it plump. Sew it up, place it in the dripping -pan, salt and pepper the outside. Pour a little water into the dripping -pan, baste with butter and water a few times as the pig warms, -afterward with gravy from the dripping pan. Roast from two to three -hours. Make the gravy by skimming off most of the grease; stir in the -pan a good tablespoonful of Gold Medal Flour, turn in the water to make -it the right thickness, season and let all boil up once. Strain and -turn into the gravy dish. Place the pig upon a large platter surrounded -with parsley. Send to the table hot. In carving, cut off the head -first; split the back, take off the hams and shoulders and separate the -ribs. - - -BAKED HAM - -Put a medium-sized ham in a pot and cover with sweet cider. Let it -simmer gently for three and one-half hours. Skim frequently to remove -the grease as it rises. When tender take out and remove the rind; cut -the fat on top into diamonds and in each diamond stick a clove; then -rub over the top of the ham one-half of a cupful of maple syrup, place -in the oven and bake slowly for forty-five minutes. - - -TO ROAST A LEG OF PORK - -Choose a small leg of fine young pork; cut a slit in the knuckle with -a sharp knife, and fill the space with sage and onions, chopped, and a -little pepper and salt. When one-half done, score the skin in slices, -but do not cut deeper than the outer rind. Apple sauce should be served -with it. - - -SALT PORK, CREAM GRAVY, SOUTHERN STYLE - -Cut sweet cured salt pork into half-inch slices, put into saucepan, -cover with cold water and bring to boiling point. Drain off water, add -cold water, stand a few minutes, roll in Gold Medal Flour, two parts, -corn starch, one part, mixed and seasoned with white pepper. Have -one tablespoonful of hot bacon fat in the frying pan to prevent pork -from sticking. Pour off fat as it melts while frying, brown and fry -until reduced one-half. For one and one-half cups cream gravy allow -three spoonfuls melted fat, add two level tablespoonfuls corn starch. -Cook three minutes in the hot fat without browning, then add one and -one-half cups milk, one-quarter teaspoonful salt, and cook until -smoothly thickened. Serve for breakfast with baked potatoes and hot -biscuit. - - -ROAST SPARE-RIB - -Trim the ragged ends of a spare-rib neatly, crack the ribs across the -middle, rub with salt and sprinkle with pepper. Fold over, stuff with a -turkey dressing, sew up tightly, place in dripping pan with a pint of -water, baste often, turning it once or twice so as to bake both sides a -rich brown. - - -PORK CHOPS WITH TOMATO GRAVY - -Trim off skin and fat; rub the chops over with a mixture of powdered -sage and onion; put small pieces butter into frying-pan; put in the -chops and cook slowly, as they should be well done. Place chops on hot -dish; add a little hot water to gravy in pan, one large spoon butter -rolled in Gold Medal Flour, pepper, salt and sugar, and one-half cup -juice drained from can tomatoes. Stew five minutes and pour over the -chops and serve. - - * * * * * - - ROYAL BEER Small Percentage of Alcohol, - Large Percentage of Extracts - - * * * * * - - -PORK AND BEANS - -Soak one quart white beans over night in cold water. Drain, add fresh -water and simmer till tender. Put in baking pan and place in center -one-half pound fat salt pork, parboiled. Mix one teaspoon salt, -one-half teaspoon mustard and one tablespoon molasses; add this to -the beans, with enough boiling water to cover. Bake eight hours in a -moderate oven, adding more water as necessary. - - -FILLET OF MUTTON - -Cut a fillet, or round, from a leg of mutton; remove all the fat from -the edges, and take out the bone; rub it all over with a very little -pepper and salt; have ready a stuffing of finely minced onions, bread -crumbs and butter, well seasoned and mixed; fill with this the place of -the bone; make deep incisions or cuts all over the surface of the meat -and fill them closely with the same stuffing; bind a piece of cloth -around the meat to keep it in shape, and stew with just enough water to -cover it; let it cook slowly and steadily from four to six hours, in -proportion to its size and toughness, skimming frequently. When done, -serve with its own gravy. - - -SHOULDER OF VEAL - -Remove the bone, and fill the space it occupied with a dressing made -as for turkey or chicken; keep well basted and proceed as with above. -A fillet of veal may be prepared in the same way, by removing the leg -bone with a sharp knife. - - -TO FRY TRIPE - -Cut in pieces convenient for serving; beat an egg lightly and dip each -piece in the egg. Have your frying-pan hot and fry brown in butter. It -will take a good deal of butter to make it nice and keep from burning. - - -BEEF OMELET - -One and one-half pounds of good beefsteak chopped fine, one cup suet, -two slices of wheat bread soaked in water, two eggs and half a cup of -sweet cream; season well with salt and pepper. Mold into a loaf or roll -and bake three-fourths of an hour, basting frequently. - - -ROAST BEEF - -To roast in a cooking stove, the fire must have careful attention -lest the meat should burn. Lay it, well-floured, and seasoned, into a -dripping pan, with rather more than enough water to cover the bottom; -turn the pan around often, that all parts may be equally roasted, and -baste frequently. The oven should be quite hot when the beef is first -put in that the outside may cool quickly and thus retain the juices. A -large roast of eight or ten pounds is much better and more economical -than a small one, even in a small family. Allow a quarter of an hour -for every pound of meat if you like it rare. It can be re-roasted on -the next day. If much remains serve cold on the next, or in very thin -slices; dip each one in flour, then chop two onions fine, place a layer -of meat in a baking dish and sprinkle it with salt, pepper and onion; -above this place a layer of sliced or canned tomatoes; alternate the -layers till the dish is nearly full, moisten with the gravy, place a -layer of tomatoes upon the top, fill with boiling water, cover with a -plate and bake two hours. - - * * * * * - - +——-+——————————————————————————————————+——-+ - | K | | K | - | I | WESTERN MUSIC CO. | I | - | M | | M | - | B | | B | - | A | PIANOS and PLAYER PIANOS | A | - | L | | L | - | L | 12-14 EAST FOURTH ST. RENO, NEV. | L | - +——-+——————————————————————————————————+——-+ - - * * * * * - - _California - Market_ - - _James Daniel, Prop._ - - PHONE 537 - - _Finest class of_ - - _Beef, Pork, Mutton and - Sausage_ - - _always ready and on sale to families at - Popular Prices_ - - _We handle Poultry also_ - - _Wagon will call and make deliveries_ - - TRY OUR MEATS - - _355 N. Virginia Street_ _Reno, Nevada_ - - * * * * * - - -ROAST LOIN OF VEAL - -Leave in the kidney, around which put considerable salt. Make a -dressing the same as for fowls; unroll the loin, put the stuffing well -around the kidney, fold and secure with several coils of white cotton -twine wound around in all directions; place in a dripping pan, with the -thick side down, and put in a rather hot oven, letting it cool down to -moderate; in one-half hour add a little hot water to the pan, and baste -often; after half an hour turn over the roast and when done sprinkle -lightly with Gold Medal Flour and baste with melted butter. Before -serving carefully remove the twine. A roast of four or five pounds will -bake in about two hours. For a gravy skim off some of the fat if there -is too much in the drippings; dredge in Gold Medal Flour; stir until -brown, add hot water if necessary; boil a few minutes, stir in sweet -herbs as fancied and put in a gravy boat. Serve with green peas and -lemon jelly. - - -ENTREE OF VEAL - -Take a piece of butter the size of an egg, three pounds of raw veal, -one teaspoonful salt, one of pepper and two eggs. Chop fine and mix -together, adding two tablespoonfuls of water. Mold this into a loaf, -then roll into two tablespoonfuls of pounded crackers and bake two -hours. When cold, slice. - - * * * * * - - DIAMONDS | _Watchmaker_ | ROSARIES - WATCHES | | CROSSES - RINGS | _Emilio C. Pesce_ | IVORY SETS - LAVALLIERES | | CLOCKS - CHAINS | _Jeweler_ | PRECIOUS STONES - - 245 LAKE ST. PHONE 1592 RENO. NEVADA - - * * * * * - - -FRIED SWEETBREADS - -For every mode of dressing they should be prepared by half boiling, and -then putting them in cold water; this makes them whiter and firmer. -Dip in beaten egg and then in bread crumbs, pepper and salt and fry in -lard. Serve with peas or tomatoes. - - -VEAL CUTLETS, BREADED - -Trim and flatten the cutlets, add pepper and salt, and roll in beaten -egg, then in cracker crumbs. Fry in good dripping, turn when the lower -side is brown. Drain off the fat, squeeze a little lemon juice upon -each, and serve in a hot flat dish. - - -CALVES LIVER AND BACON - -Cut liver in one-half inch slices, soak in cold water twenty minutes, -drain, dry and roll in Gold Medal Flour. Have pan very hot. Put in -bacon thinly sliced, turn until brown; put on hot platter. Fry liver -quickly in the hot fat, turning very often. When done, pour off all -but one or two tablespoons fat, dredge in Gold Medal Flour until it is -absorbed, and stir till brown. Add hot water gradually to make smooth -gravy, season and boil one minute. Serve separately. - - * * * * * - -MARRIED LIFE - -START RIGHT - -BUY A PIANO - -WESTERN MUSIC CO. RENO, NEVADA - - * * * * * - - ROYAL BEER If purchased by the Wife will keep - Husband Home. RENO BREWING CO. - - * * * * * - - -VEAL LOAF - -Three pounds chopped veal, one pound fresh pork chopped fine, three -well beaten eggs, butter size of an egg, one pint of bread crumbs, 1 -tablespoon of salt, 1 teaspoon black pepper, one-half teaspoon each of -thyme and sage. Make into loaf, take piece of white muslin and wrap -securely, also the ends. Place in a baking pan with very little water. -Baste often. Turn so as to brown both sides. Leave in cloth until cold. - - -BEEFSTEAK AND ONIONS - -Take thick beefsteak (that which is not so tender will answer), cut it -in pieces ready to serve; put into a spider with a little hot water; -slice up three or four onions, and stew very slowly several hours. Let -the water boil out and the meat become brown, then stir flour into the -fat which has come from the meat. If there is too much, take some out -and pour on boiling water, and stir until the flour is cooked. Pour the -meat and gravy into a deep dish or platter and serve. Pieces of cold -roast or steak can be used. - -Bay leaves, which can be obtained at the druggist’s, are a good -substitute for those who do not like onions, but the leaves should be -taken out before sending to the table. - - -BROILED STEAK - -Select your steak carefully. The wide end of the slice of “Porterhouse” -is nice, or the “loin.” Have the gridiron hot and buttered, and over -hot coals; place the beef upon the gridiron, and cook till the blood -begins to start upon the upper side before turning, if the fire is not -too hot. To retain the juice, beef should be cooked rapidly at first. -Turn frequently rather than scorch. When done, remove to the platter -and season to the taste. Use no salt while cooking. This prevents the -blood from escaping. Serve with mushrooms. - - -BEEFSTEAK ROLL - -Select a nice, tender, sirloin steak; pound it well, season with salt -and pepper; then make a nice dressing of chopped bread, well buttered, -salted and peppered, with a little sage, and mixed together with a -very little warm water. Spread this on the meat, then begin at one end -and roll it together; tie with strings. Put into a dripping pan with a -little water. Bake about three-quarters of an hour. To be eaten warm, -or sliced cold for tea. - - -SPICED VEAL - -Chop three pounds of veal steak and one thick slice of salt pork, as -fine as sausage meat; add to it three Boston crackers, rolled fine; -half a teacup of tomato catsup, three well-beaten eggs, one and -one-half teaspoons of salt, one teaspoon of pepper, and one grated -lemon; mould it in the form of a loaf of bread, put it into a small -dripping pan, cover with one rolled cracker, and baste with a teacupful -of hot water and two tablespoons of butter. Bake three hours, basting -very often. - - -CREAMED DRIED BEEF - -Pick in small pieces one-fourth of a pound of thinly-cut rather moist -dried beef and brown in a little butter. When brown pour in it a -coffecupful of milk and cream. Let it come to a boil and slightly -thicken with a little butter and Gold Medal Flour creamed together. -When it boils, pour it over a platter of brown toast and serve it at -once. - - * * * * * - -_Eat Chism’s Quality Ice Cream_ - - * * * * * - - -BEEF BALL - -Three pounds choice beef (rare) chopped fine, ten butter crackers -crushed thoroughly, half teacup butter, pepper and salt to taste, half -cup water. Mix all well together, press down hard in pans, dip a few -spoonfuls of the water in which the beef was boiled over the top, and -bake one and a half or two hours. Slice when cold. - - -VEAL OR LAMB PATTIES - -Use cold veal or lamb; chop fine, taking equal parts of meat and bread -crumbs; season with sage, salt and pepper, and moisten with eggs and -melted butter, or gravies from the meat; make into little cakes, and -fry in butter till well browned. - - -VEAL LOAF - -Three pounds of veal, one and one-half pounds of salt pork, both -chopped fine; two pounded crackers, two eggs well beaten, one nutmeg, -two teaspoons of pepper, two teaspoons of chopped parsley, two -teaspoons of celery, and the rind and juice of one lemon. Put batter on -the loaf after kneading. Bake in - - -TO BOIL CORNED BEEF - -Wash it thoroughly and put into a pot that will hold plenty of water; -the water should be cold; skim with great care; allow forty minutes for -every pound after it has begun to boil. The goodness depends much on -its being boiled gently and long. If it is to be eaten cold, lay it in -a vessel which will admit of its being pressed with a heavy weight, as -salt meat is very much improved by pressing. - - -MUTTON CHOPS - -Trim off the superfluous fat, and broil over a bright fire; season and -butter them when cooked; do not have them rare. They can also be fried -by first dredging with flour or bread crumbs. - - -BAKED TONGUE - -Season with common salt, a very little saltpetre, half a cup of brown -sugar, pepper, cloves, mace and allspice, powdered fine. Let it remain -for a fortnight, then take out the tongue, put it in a pan; lay on some -butter; cover with bread crumbs, and bake slowly till so tender that -a straw will easily go through it. To be eaten cold. Will keep a long -time, and is very nice for tea. - - -FRIED LIVER - -Cut it in slices, and lay in cold salt water to draw out the blood. -Some place it over a slow fire till the liver turns white. Take it out, -roll each piece in flour or bread crumbs, season and put in hot lard. -Cover, and cook slowly, till the liver is tender, then uncover and fry -quickly till brown. Another way is to pour boiling water on the liver -for a few moments, and proceed as above. - - -IRISH STEW - -Take five or six mutton chops; the same quantity of beef, veal and -pork; six or eight Irish potatoes, peeled and quartered; three or four -onions sliced, and salt and pepper to taste; add a pint of good gravy, -flavored with catsup, if liked. Cover all very closely, and let it -simmer slowly for two hours (never allowing it to stop simmering). A -slice or two of ham is an improvement. Stir occasionally to prevent -burning. - - * * * * * - - HARMONY IN THE HOME - THAT HAS A PIANO - - WESTERN MUSIC CO. RENO, NEVADA - - * * * * * - - SIERRA BEER Closer to a Temperance Drink - Than Any Other Beer. Phone 581 - - * * * * * - - -BOILED BEEF’S TONGUE - -Boil a medium sized tongue three hours, or until so tender a broom corn -will go through it easily; skim frequently when it begins to boil. When -first removed from the fire skin it and set away to cool. If a pickled -tongue, the water should be cold when put on to boil; if a fresh one -salt thoroughly half an hour before taking it up. - - -HASH ON TOAST - -Cold pieces of beefsteak are nice, chopped fine, cooked in a little -butter and water, and thickened with flour; pour over pieces of toast -laid on a platter, and moisten with hot water, salted. Garnish with -hard-boiled eggs. - - -HASH, WITH POTATOES - -Cold pieces of beef, either boiled, broiled or baked, can be used for -the dish. Free the meat from all pieces of bone, chop fine, and mix -with two parts of potatoes to one of beef. Potatoes boiled with the -skins on are best. They should be cold, and chopped not quite so fine -as the meat. Put them in a spider with melted butter or clarified -drippings, and just enough hot water to keep from burning. Season to -taste, and keep stirring till the whole is cooked together. If liked -crisp, let it remain still long enough to bake a crust on the bottom, -and then turn out on a flat dish. Other meats may be used instead of -beef. - - * * * * * - - DIAMONDS | _Watchmaker_ | ROSARIES - WATCHES | | CROSSES - RINGS | _Emilio C. Pesce_ | IVORY SETS - LAVALLIERES | | CLOCKS - CHAINS | _Jeweler_ | PRECIOUS STONES - - 245 LAKE ST. PHONE 1592 RENO. NEVADA - - * * * * * - - -TO ROAST A SHOULDER OF MUTTON - -Season and roast the same as beef, basting with butter and water till -there is gravy enough to use. It requires to be cooked more than beef. -Serve with currant jelly. - - -SOUSE - -Clean pigs’ feet and ears thoroughly, and soak them a number of days in -salt and water; boil them very tender and split open. (They are good -fried.) To souse them cold, pour boiling vinegar over them, spiced with -pepper corns and a little salt. They will keep good, pickled, for a -month or two. - - -LAMB WITH RICE - -Partly roast a small fore-quarter of lamb; cut it in pieces, and lay in -a dish; season, and pour over a little water; boil a pint of rice till -dry, salt it, and stir in a piece of butter, also the yolks of four -well-beaten eggs, only reserving enough to put over the top; spread the -rice and the remainder of the eggs over the lamb, to form a covering; -bake a light brown. - - -TO GLAZE HAM - -The ham should be a cold boiled one, from which the skin was removed -when hot. Cover the ham all over with beaten egg; make a thick paste of -cream, pounded cracker, salt and a teaspoonful of melted butter. Spread -this evenly over the ham and brown in a moderate oven. - - * * * * * - -_Eat Chism’s Quality Ice Cream_ - - * * * * * - - ROYAL BEER If purchased by the Wife will keep - Husband Home. RENO BREWING CO. - - * * * * * - - -BEEF’S HEART STUFFED - -After washing the heart thoroughly cut it into dice one-half inch long; -put into a saucepan with water enough to cover. Remove scum. When -nearly done add a sliced onion, a stalk of celery chopped fine, pepper -and salt and a piece of butter. Stew until the meat is very tender. -Stir up a tablespoonful of Gold Medal Flour with a small quantity of -water and thicken the whole. Boil up and serve. - - -BEEF STEWED WITH ONIONS - -Cut two pounds of tender beef into small pieces, season with pepper and -salt; slice one or two onions and add to it, with water enough to make -a gravy. Let it stew slowly, till the beef is thoroughly cooked, then -add some pieces of butter rolled in Gold Medal Flour, enough to make -a rich gravy. Cold beef may be cooked in the same way, but the onions -must then be cooked before adding them to the meat. Add more boiling -water if it dries too fast. - - -BEEF TIMBALES - -Free left-over meat from fat and gristle, put through meat chopper, -cutting finely. To one pint of meal add one teaspoonful of salt, -one-eighth teaspoonful of pepper, put one-half cup of stock or water, -two tablespoonfuls of bread crumbs and one tablespoonful of butter -together in a saucepan over the simmering burner; when hot, add to it -the meat; take from the fire and stir in carefully two whole eggs, -well beaten. Put mixture in buttered custard or timbale cups, stand in -baking pan half filled with hot water. Bake in moderate oven fifteen to -twenty minutes. Serve with tomato sauce. - - -FRIED TRIPE - -Should be washed in warm water and cut into squares of three inches; -take one egg, three tablespoonfuls of Gold Medal Flour, a little salt -and make a thick batter by adding milk; fry out some slices of pork, -dip the tripe into the batter and fry a light brown. - - -TRIPE STEW - -Melt in stew kettle two tablespoonfuls lard, one of butter; add three -medium-sized onions, three cloves and garlic, all chopped very fine; -one cup chopped greens, a little parsley; one-quart can strained -tomatoes, a pinch of dried mushrooms, if handy; pepper and salt to suit -taste; six large potatoes cut in quarters, lastly, three pounds plain -boiled tripe cut in thin strips. Add boiling water if too dry. Serve -hot. - - -HASH - -Take cold pieces of beef that have been left over and chop them fine; -then add cold boiled potatoes chopped fine; add pepper and salt and a -little warm water; put all in a frying-pan and cook slowly for about -twenty minutes. - - -BEEF A LA MODE - -Take a piece of meat, cross-rib is best, put a slice of bacon or some -lard in the bottom of pot, then the meat, and fill up with water till -the meat is covered; then take two onions, some pepper-corns, cloves, -bay leaves, one carrot and a crust of brown bread, salt and some -vinegar; pepper, sprinkle flour over top and boil slowly. - - * * * * * - - MARRIED LIFE - START RIGHT - BUY A PIANO - - WESTERN MUSIC CO. RENO, NEVADA - - * * * * * - - SIERRA BEER Closer to a Temperance Drink - Than Any Other Beer. Phone 581 - - * * * * * - - -OX-TAIL SAUTE - -About twenty cents worth of ox-tail for three people. Have them -disjointed in pieces about an inch long. Take one large onion and brown -in butter, one carrot, one turnip, one small piece of garlic, enough -water to cover and cook slowly for four hours. - - -BOILED BEEF WITH CABBAGE—German Style - -Take one head of cabbage, and after removing all soiled and bruised -leaves, cut in sections lengthwise making about eight or nine pieces, -leaving the piece of heart attached to each piece to hold it together. -Place in the kettle on top of beef, which has been boiling some time; -boil together for one hour. Salt to taste and pepper. Lift out the -meat, let the cabbage boil a few moments longer in the beef broth and -send it to the table. - - -HOT BEEF LOAF - -Take three pounds of steak from the round and grind it through a -chopper. Beat two eggs, pepper and salt, one and one-half of fresh, -soft bread crumbs. Press this into a shallow, oblong, tin loaf-shaped -pan and cover with about eight slices of salt pork, cut thin. Add -one-half cupful of water to the pan, bake an hour, basting often, then -put in on a warm platter, removing pieces of pork. Thicken the gravy in -the pan with a little Gold Medal Flour, and one-half canful of stewed -mushrooms; pour over and around the meat and serve hot. It is good when -cold if cut in slices and served with lettuce salad. - - -BEEF PIE WITH POTATO CRUST - -When you have used the best of a cold roast of beef take the small -pieces, or as much as will half fill a granite baking pan; also any -gravy, a lump of butter, a bit of sliced onion, pepper and salt, and -enough water to make plenty of gravy; put over a fire, thicken by -dredging in a tablespoonful of Gold Medal Flour; cover it up where it -may stew gently. Now boil a sufficient quantity of potatoes to fill up -your baking dish, mash smooth and beat light with milk and butter and -lace in a thick layer on top of meat. Brush it over with egg, place -the dish in an oven and let remain long enough to become brown. There -should be a goodly quantity of gravy left with the beef, that the dish -be not dry and tasteless. - - -ROLLED STEAK - -Take a good rump steak, flatten and lay upon it a seasoning made of -bread crumbs, parsley, pepper and salt, mixed with butter beaten to a -cream. Roll up the steak, bind it evenly, and lay it in a dish with a -cup of boiling water. Cover with another dish and bake forty minutes, -baste often. - - * * * * * - -_Eat Chism’s Quality Ice Cream_ - - * * * * * - - - - -SAUCES - - -CAPER SAUCE - -Two tablespoonfuls butter, one tablespoonful Gold Medal Flour; mix -well; pour on boiling water till it thickens; and one hard-boiled egg, -chopped fine, and two tablespoonfuls of capers. - - -GIBLET SAUCE - -Take the liver, heart, gizzard and neck of a chicken, wash and boil in -salted water. Let boil till tender. Take them out with a skimmer and -chop into coarse pieces. Put them back, add a little butter and thicken -to a cream. Pepper and salt, boil a few minutes and serve. - - -SAUCE ROBERT - -One cup brown sauce made with stock, one teaspoonful sugar, one -teaspoonful mustard, one tablespoonful vinegar. Simmer five minutes. - - -TOMATO MUSTARD - -One peck of ripe tomatoes, boiled with two onions, six red peppers, -four cloves of garlic, for one hour; then add a half pint or half -pound salt, three tablespoonfuls black pepper, half ounce each ginger, -allspice, mace, cloves; boil again for one hour longer, and when cold -add one pint of vinegar and a quarter pound of mustard; and if you like -it very hot, a tablespoonful of cayenne. - - -MINT SAUCE - -Mix one tablespoonful of white sugar to a half teacupful of good -vinegar; add the mint and let it infuse for half an hour in a cool -place before sending to the table. Serve with roast lamb or mutton. - - -CELERY SAUCE - -Mix two tablespoonfuls Gold Medal Flour with half teacupful butter, -have ready a pint of boiling milk; stir the flour and butter into the -milk; take three heads of celery, cut into small bits and boil for a -few minutes in water, which strain off; put the celery into the melted -butter and keep stirred over the fire for five or ten minutes. This is -very nice with boiled fowl or turkey. - - -CURRANT JELLY SAUCE - -Melt one-half glass currant jelly over slow fire. Add one cup hot brown -sauce; stir well and simmer one minute. - - -CREAM OR WHITE SAUCE - -One cupful milk, a teaspoonful Gold Medal Flour and a tablespoonful of -butter, salt and pepper. Heat butter in pan when hot, but not brown, -add the flour. Stir until smooth; gradually add the milk. Let it boil -up once. Season with salt and pepper and serve. This is nice to cut -cold potatoes into and let them heat through. They are then creamed -potatoes. It also answers as a sauce for other vegetables, omelets, -fish and sweetbreads, or, indeed, for anything that requires a white -sauce. If you have plenty of cream, use it, and omit the butter. - - -HOLLANDAISE SAUCE - -Cream one-half cup butter. Add four well-beaten egg yolks, then the -juice of one-half of a lemon, one-half teaspoonful of salt and a dash -of cayenne. Pour a cupful of hot water in slowly. Mix and set in a -saucepan of hot water. Stir until the sauce becomes a thick cream. Do -not allow it to boil. Stir a few minutes after removing from the fire. -It is a fine sauce for fish, asparagus or cauliflower. - - * * * * * - -HARMONY IN THE HOME THAT HAS A PIANO - -WESTERN MUSIC CO. RENO, NEVADA - - * * * * * - - ROYAL BEER Small Percentage of Alcohol, - Large Percentage of Extracts - - * * * * * - - -GOVERNOR’S SAUCE - -Slice one peck of green tomatoes, sprinkle heavily with salt and let -them stand over night. Drain well in the morning; cover them with -vinegar; simmer them with six large onions, three red peppers, one -teaspoonful each of mustard, ginger, pepper, a pinch of red pepper, a -cupful of brown sugar, and a cupful of grated horseradish. Let them all -simmer a trifle over two hours. - - -SAUCE PIQUANTE - -To one cup brown sugar add one tablespoonful each of chopped capers and -pickles and simmer five minutes. - - -SALMON SAUCE - -Yolk of one egg, well beaten, one-half cupful of vinegar. Stir -in rapidly one-half tablespoonful of sugar, salt and pepper, two -tablespoonfuls of milk, two tablespoonfuls of cream. Let come to a -boil, then cool and put over salmon. - - -APPLE SAUCE - -Peel, quarter, and core, rich, tart apples; put to them a very little -water, cover them, and set them over the fire; when tender, mash them -smooth, and serve with roasted pork, goose or duck. - - * * * * * - - DIAMONDS | _Watchmaker_ | ROSARIES - WATCHES | | CROSSES - RINGS | _Emilio C. Pesce_ | IVORY SETS - LAVALLIERES | | CLOCKS - CHAINS | _Jeweler_ | PRECIOUS STONES - - 245 LAKE ST. PHONE 1592 RENO. NEVADA - - * * * * * - - -HORSERADISH SAUCE - -A good-sized stick of horseradish is required, which should be grated -into a bowl and a teaspoonful of mustard, a little salt, one-quarter of -a pint of cream and vinegar to taste added. Stir all well together. - - -CHILI SAUCE - -Two quarts of ripe tomatoes, four large onions, four chili peppers; -chop fine, then add four cupfuls vinegar, three tablespoonfuls brown -sugar, two of salt, two teaspoonfuls each of cloves, cinnamon, ginger, -allspice and nutmeg; boil all thoroughly together and bottle after -straining through a colander. - - -MUSHROOM SAUCE - -Dissolve one-half teaspoonful of extract of beef in one-half pint of -boiling water. Fry one minced onion and one chopped carrot in a little -butter or dripping until lightly browned; pour the liquid over them, -let all boil together for ten minutes and add a dessert-spoonful of -mushroom ketchup, skim, strain, and it is ready for the table. - - * * * * * - -_Eat Chism’s Quality Ice Cream_ - - * * * * * - - - - -EGGS - - -HAM AND EGGS - -Fry the ham quickly; remove from the pan as soon as done. Drop the -eggs, one at a time, into the hot fat; be careful not to let the yolks -break and run, and keep the eggs as much separated as possible, to -preserve their shape. The ham should be cut in pieces the right size to -serve and, when the eggs are done, one should be laid on each piece of -ham. If any eggs remain, they can be placed uniformly on the edge of -the platter. - - -CURRIED EGGS - -Slice two onions and fry in butter, add a tablespoonful curry powder -and one pint good broth or stock, stew till onions are quite tender, -add a cupful of cream thickened with arrowroot or rice flour, simmer a -few moments, then add eight or ten hard-boiled eggs, cut in slices and -beat them well, but do not boil. - - -OMELET SOUFFLE - -Take three eggs, two ounces of butter, one dessert-spoonful of chopped -parsley, one salt-spoonful of chopped onions, one pinch of dried herbs. -Beat the whites of the eggs to a very stiff froth; mix the yolks with -the parsley and a little salt and pepper. Stir the herbs gently into -them and continue as in a plain omelet. Fold the omelet and serve -immediately. - - -OMELET - -Six eggs, whites and yolks, beaten separately; half pint of milk, -teaspoonful corn starch, one teaspoonful baking powder, and a little -salt; the whites, beaten to a stiff froth, last; cook in a little -butter. - - -SPANISH OMELET - -Mince very fine enough ham, fat as well as lean, as will fill a small -teacup and add two finely-chopped small onions, such as are used for -pickling. Beat six eggs, stir the ham into them and fry the omelet the -usual way, folding it over when done. - - -SCRAMBLED EGGS - - 3 eggs, - ½ teaspoonful salt, - ⅓ cup milk or water, - Sprinkle with pepper, - 1 teaspoonful butter. - -Beat the eggs slightly, add the milk and seasoning. Cook in a hot, -buttered frying pan, stirring constantly until thick. Serve hot. - - -OMELET AU NATURAL - -Break eight or ten eggs into a basin; add a little salt and pepper, -with a tablespoonful of water; beat the whole well with a spoon or -whisk. In the meantime put some fresh butter into an omelet pan, and -when it is nearly hot, put in an omelet; while it is frying, with a -skimmer spoon raise the edge from the pan that it may be properly done. -When the eggs are set and one side is a fine brown, double it half over -and serve hot. These omelets should be put quite thin in the pan; the -butter required for each will be about the size of a small egg. - - * * * * * - - +——-+——————————————————————————————————+——-+ - | K | | K | - | I | WESTERN MUSIC CO. | I | - | M | | M | - | B | | B | - | A | PIANOS and PLAYER PIANOS | A | - | L | | L | - | L | 12-14 EAST FOURTH ST. RENO, NEV. | L | - +——-+——————————————————————————————————+——-+ - - * * * * * - -Sierra Beer for Health Phone 581 - - * * * * * - - -EGGS A LA MODE - -Remove skin from ten tomatoes, medium size, cut in a saucepan, add -butter, pepper and salt; when sufficiently boiled, beat up five or six -eggs, and just before you serve turn them into the saucepan with the -tomatoes, and stir them one way for two minutes, allowing them time to -be well cooked. - - -OMELET - -Six eggs, whites and yolks beaten separately. One cupful milk, one -tablespoonful of butter melted in the milk, one tablespoonful of Gold -Medal Flour; cook slowly in a buttered skillet, on top of the stove, -without stirring. - - -POACHED OR DROPPED EGGS - -Fill a pan with boiling, salted water. Break each egg into a wet saucer -and slip it into the water; set the pan back where water will not boil. -Dip the water over the eggs with a spoon. When the white is firm and -a film has formed over the yolk, they are cooked. Take them up with a -skimmer, drain and serve hot, on toast. Season with salt. - - -EGGS AND BACON - -Cut eight slices of bacon very thin, and fry until crisp; take them out -and keep hot in the oven. Break four eggs separately into the boiling -fat and fry until brown. Serve with the eggs laid over the bacon, and -small fried pieces of bread placed round. Hash may be used instead of -bacon. - - -POACHED EGGS - -Have the water boiling, and the toast moistened in a little salt water, -and buttered. Break the eggs, one by one, carefully into the water, let -them boil till the white sets, remove with an egg slice, pare off the -ragged edges and lay each egg upon a slice of toast; put over bits of -butter, salt and pepper. Eggs require to be quite fresh to poach nicely. - - -EGGS A LA CARACAS - -Chop finely two ounces smoked dried beef freed from the fat and -outside skin. Add one cupful tomatoes, one-fourth cupful grated Old -English cheese, a few drops of onion juice and a few grains each of -cinnamon and cayenne. Melt two tablespoonfuls butter, add mixture and -when heated, add three eggs slightly beaten. Cook until of a creamy -consistency, stirring continually and scraping from bottom of pan. - - -CURRIED EGGS - -Boil eight eggs hard, and cut into thick slices. Cook together in a -saucepan a tablespoonful of butter and a heaping tablespoonful of Gold -Medal Flour into which has been stirred a teaspoonful of curry powder. -Stir until smooth, then add a large cupful of skimmed soup stock and -cook, stirring all the time, to a smooth sauce. If too thick, add more -stock. When smooth and of the consistency of cream, add salt and pepper -to taste and lay into the sauce the sliced eggs, sprinkled lightly with -salt. Cook until very hot. - - * * * * * - -_Eat Chism’s Quality Ice Cream_ - - * * * * * - - ROYAL BEER Small Percentage of Alcohol, - Large Percentage of Extracts - - * * * * * - - -SHIRRED EGGS - -Butter an egg shirred or small vegetable dish, cover bottom and side -with fine bread crumbs. Add an egg very carefully, cover with seasoned -bread crumbs, and bake in a slow oven until white is firm and crumbs -are brown. - - -FRIED EGGS - -Fried eggs are cooked as buttered eggs without being turned. They are -usually fried with bacon fat, which is taken by spoonfuls and poured -over the eggs. Do not have the fat too hot as that will give the egg a -hard, indigestible crust. - - -BUTTERED EGGS - -Melt one tablespoonful of butter, slip in an egg and cook until the -white is firm. Turn over once while cooking, and use just enough butter -to keep it from sticking. - - -BREAD OMELET - - 2 tablespoonfuls bread crumbs, - 1 speck salt, - 1 speck pepper, - 2 tablespoonfuls milk, - 1 egg, - ½ teaspoonful butter. - -Soak the bread crumbs in the milk for fifteen minutes, then add the -salt and pepper. Separate the yolk and the white of the egg and beat -until light. Add the yolk to the bread and milk and cut in the white. -Turn in the heated buttered pan and cook until set. Fold and turn on -heated dish. - - -ASPARAGUS OMELET - - Omelet, - 1 cup white sauce, - 1 can asparagus. - -Follow any of the above omelet recipes. Make white sauce. Add -asparagus, drained and rinsed, to the white sauce, spread some of the -mixture over half of the baked omelet, fold over the other half, turn -on platter and pour over the rest of the sauce. Use the cut asparagus. -Cooked peas, cauliflower, or remnants of finely chopped cooked chicken, -veal or ham may be used in place of the asparagus. - - -EGGS AND TOMATOES - -Scrambled eggs with tomatoes make an appetizing luncheon dish. Take two -good-sized tomatoes, peel, cut them in pieces, and fry them in a little -hot olive oil. When cooked drain off the liquid and take four eggs well -beaten, add some cream, and scramble. Mix the tomatoes with the eggs, -seasoning with salt and pepper to taste. Serve on thin slices of toast. - - -EGGS AND SPAGHETTI - -Take spaghetti and cook it with a cupful of grated cheese. When the -spaghetti and cheese are cooked, add slices of hard-boiled eggs. Serve -in a bowl garnished with pieces of soft toast. - -Among many other excellent dishes made with this paste are fried -chicken with spaghetti and tomato jelly and macaroni au gratin in an -Edam cheese case. - - -EGGS IN BAKED POTATOES - - 6 eggs, - 6 potatoes, - 6 tablespoonfuls grated cheese, - 6 tablespoonfuls butter. - -Bake the potatoes, cut off the top and remove half of the inside -of potato, in its place drop an egg raw, salt, cayenne pepper, 1 -teaspoonful cheese in each and 1 teaspoonful butter. Put back into a -hot oven for 4 minutes. - - * * * * * - - MARRIED LIFE - START RIGHT - BUY A PIANO - - WESTERN MUSIC CO. RENO, NEVADA - - * * * * * - - - - -VEGETABLES - - -SWEET POTATOES—Southern Style - - 4 boiled sweet potatoes, - ¼ pound butter, - 1 tablespoonful water, - Lemon juice, - ¼ cup brown sugar. - -Skin boiled potatoes and quarter. Place in baking dish, with butter on -top; sprinkle with the brown sugar; add the water and a little lemon -juice. Brown in oven and serve hot. - - -GLAZED SWEET POTATOES - - 6 medium sized potatoes, - ½ cup sugar, - ¼ cup water, - 3 tablespoonfuls butter. - -Wash and pare potatoes. Cook ten minutes in boiling, salted water. -Drain, cut in halves lengthwise, and put in a buttered pan. Make a -syrup by boiling three minutes the sugar and water; add butter. Brush -potatoes with syrup and bake 15 minutes, beating twice with remaining -syrup. - - -SPINACH WITHOUT WATER - -The following method is very little known and has the advantages of -preserving all the nutriment in the spinach and avoiding the use of -boiling water. - -Having washed and drained the spinach very thoroughly, cut it up in -coarse pieces and put it in a saucepan in which you have heated three -and a half ounces of butter to every pound of spinach. Add salt, grated -nutmeg and cook sharply. - - -SPINACH “AU NATURAL” - -Having cooked the spinach in salt water as before, wash and drain the -leaves carefully, then remove all water and give them a few strokes -with the knife without chopping them up. Put them into a frying pan in -which you have heated some butter; salt to taste and serve very hot. - -This method of preparing spinach is very much appreciated in Italy, -where they add filets of anchovies to it. - - -DUCHESSE POTATOES - - Mashed potatoes, - 1 egg. - -Take freshly boiled and mashed potatoes or some that are left over, -add to them the beaten yolk of egg, place in a greased tin and form in -balls, hearts or flat cakes, brush with the beaten white, and brown in -oven. - - -POTATOES WITH CHEESE - -Hash eight cold boiled potatoes, mix them with one-half cupful of -cream, half an ounce of good butter, a pinch of salt and pepper and a -very small dash of grated nutmeg. Place them in a dish, sprinkle over -them two tablespoonfuls of grated American cheese, two tablespoonfuls -of grated bread crumbs, a large teaspoonful of melted butter, and brown -in the oven for ten minutes. - - -BAKED PEPPERS - -Cold rice and stewed tomatoes can be made into a delicate filling for -peppers by seasoning highly with spices and a little onion. These can -either be baked directly or can first be fried in hot butter or olive -oil, then put in a baking dish covered with a cupful of white stock -and baked for half an hour or more. All baked peppers are better when -cooked in stock. - - * * * * * - -_Eat Chism’s Quality Ice Cream_ - - * * * * * - - -LYONNAISE POTATOES (No. 1) - -Cook one onion thickly sliced in three tablespoonfuls butter until -delicately browned. Remove onion and keep in a warm place. Add three -cups cold boiled potatoes, cut in slices; sprinkle with salt, pepper, -and stir until well mixed with butter. Press to one side of spider and -let brown richly underneath, then sprinkle onions over potatoes; let -heat thoroughly; turn on a hot serving platter, top side down; sprinkle -with finely chopped parsley. Cooking the onion separately lessens the -danger of burning. - - -LYONNAISE POTATOES (No. 2) - - 1 pint boiled potatoes, cold, - ½ teaspoonful salt, - Speck of pepper, - 1 teaspoonful chopped onion, - 2 tablespoonfuls beef dripping or butter, - 2 tablespoonfuls chopped parsley. - -Cut the potatoes into slices, season with the salt and pepper. Fry the -onions in the dripping till light brown, put in the potato and cook -till it has taken up the fat. Add the chopped parsley and serve. - - -ARTICHOKE SAUTE - -Cut six fine, green artichokes into quarters and remove the chokes. -Trim the leaves neatly and parboil them five minutes in salted water, -drain. Lay them in a casserole, season with salt, pepper and one-fourth -cupful butter; one-fourth cupful mushrooms, chopped fine, may be added. -Cover and cook in a moderate oven twenty-five minutes. Serve with any -desired sauce. Hollandaise is best. - - -BAKED BEANS - - 1 quart navy beans, - ½ pound fat salt pork, or - 1½ pounds brisket of beef, - ½ tablespoonful mustard, - 1 tablespoonful salt, - 2 tablespoonfuls molasses, - 3 tablespoonfuls sugar, - 1 cup boiling water. - -Wash, pick beans over, cover with cold water and let soak over night. -In the morning cover with fresh water, heat slowly and let cook just -below the boiling point until the skins burst, which is best determined -by taking a few on the tip of the spoon and blowing over them; if done, -the skins will burst. When done, drain beans and put in pot with the -brisket of beef. If pork is used scald it, cut through the rind in -half-inch strips, bury in beans, leaving rind exposed. Mix mustard, -salt, sugar, molasses and water, and pour over beans and add enough -more water to cover them. Cover pot and bake slowly six or eight hours. -Uncover pot the last hour so that pork will brown and crisp. - - -BRUSSELS SPROUTS - -For Six Persons. Time of Preparation, Two Hours - - 3 pounds Brussels sprouts, - 3 ounces butter, - 1 tablespoonful Gold Medal Flour, - 1 pint stock, - A pinch of nutmeg, - A pinch of carbonate of soda, - A pinch of pepper, - Salt, - 1 teaspoonful chopped parsley, - ½ teaspoonful chopped onion. - -Throw the sprouts, after removing the outer leaves, into three quarts -boiling water, with salt and a pinch of carbonate of soda. After -bringing up to the boil again, take the sprouts out and drain on a -sieve and then on a dry cloth, so that no water remains in them. - -Brown an ounce of the butter with the flour and sugar, add the stock, -chopped onion and parsley, pepper, nutmeg and the remaining butter. -Boil up well, then put in the sprouts and allow all to simmer gently -for half an hour. - - * * * * * - - HARMONY IN THE HOME - THAT HAS A PIANO - - WESTERN MUSIC CO. RENO, NEVADA - - * * * * * - - SIERRA BEER Closer to a Temperance Drink - Than Any Other Beer. Phone 581 - - * * * * * - - -CARROTS A LA CYRANO - -To make the dish, the tenderest young, sweet carrots are chosen. These -are scraped and boiled tender. Then they are cut lengthwise in halves, -dipped in thickest honey and placed in a baking dish, with the bottom -thinly covered with olive oil. They are then thickly sprinkled with -grated cheese and salt and placed in a hot oven and browned over for -perhaps fifteen minutes. - - -BAKED CAULIFLOWER - - 1½ pounds cauliflower, - 2 ounces butter, - 1 gill cream, - ½ tablespoonful meat extract, - 2 tablespoonfuls flour, - A pinch of ground mace. - -Boil the cauliflower. Heat one and a half ounces butter and two -tablespoonfuls Gold Medal Flour to a golden brown, add the cream and -half a pint of the water in which the cauliflower has been boiled, -with half a teaspoonful meat extract dissolved in it. Boil this sauce -till thick, then flavor with ground mace. Strain and pour over the -cauliflower, which has been placed in a deep dish. Melt the remaining -half ounce butter, pour it over, sprinkle with grated Parmesan cheese -and bake in a hot oven, standing the dish in a pan of boiling water. - - -ESCALLOPED CORN - - 6 ears of cooked corn, or - 1 can of corn, - ½ cup corn liquid, - 3 tablespoons cream, - 1 teaspoonful sugar, - 1 teaspoonful salt, - ⅛ teaspoonful pepper, - 2 tablespoonfuls Gold Medal Flour, - 1 cup bread crumbs, - 1 tablespoonful butter. - -Cut fresh boiled corn, too old to serve on cobs, from the cob; or use -the pulp of one can of corn. - -Mix corn with the salt, pepper, flour and sugar and add the liquids. -Melt the butter, mix with the bread crumbs and cover bottom of a -pudding dish with half of the crumbs, add the corn mixture and cover -with the rest of the crumbs. Bake in a moderate oven about twenty -minutes, and serve hot in pudding dish. - - -MACARONI WITH TOMATOES AND MUSHROOMS - - ½ pound macaroni, - 2 quarts boiling water, - 2 teaspoonfuls salt, - 1 tablespoonful butter, - 1 small onion, cut fine, - 1 teaspoonful Gold Medal Flour, - Cup of hot beef or chicken stock, - 1 pint stewed tomatoes, - 1 tablespoonful finely chopped mushrooms, - 1 teaspoonful salt, - Cayenne pepper, - 1 teaspoonful parsley, chopped, - 3 tablespoonfuls grated Parmesan cheese. - -Add salt and then the macaroni to the boiling water. Let boil 20 -minutes, stirring to avoid sticking to the bottom of the kettle. Drain -in colander; pour 1 cupful of cold water through it; then return to -cleared kettle. - - -DUTCH ONION PIE - -Slice six onions, fry in butter to delicate brown, add one-half cupful -of milk, one-half cupful of cream, one tablespoonful Gold Medal Flour, -one well beaten egg; salt to taste. Have ready a baked pie crust in -usual pie pan and pour in onion mixture. Return to oven and bake to -good brown. White of egg may be added to top. This is a most excellent -Holland Dutch dish. - - * * * * * - -_Eat Chism’s Quality Ice Cream_ - - * * * * * - - ROYAL BEER If purchased by the Wife will keep - Husband Home RENO BREWING CO. - - * * * * * - - -SPAGHETTI ITALIENNE - - ¾ pound spaghetti, - 3 quarts boiling water, - 1 tablespoonful salt, - 2 tablespoonfuls butter, - ⅛ teaspoonful salt, - ⅛ teaspoonful white pepper, - A little nutmeg, - 1 cup tomato sauce, - 2 ounces grated Parmesan or Swiss cheese or 1 ounce of each. - -Slide spaghetti without breaking it, in the boiling water gradually and -boil 25 minutes. Drain, place butter in sauce pan, salt, pepper and -nutmeg, let cook a few minutes, add the hot tomato sauce, gently mix -with a fork, then add cheese and mix well again with a fork for one -minute or longer. Dress on a hot dish and serve. - - -SPINACH COOKED IN BUTTER - -Cook the spinach leaves in a pan with salted water. Wash them freely -with water to remove the sand which they may contain completely. Drain -them, press out the moisture and chop them up very fine. Heat some -butter in a saucepan, add the chopped spinach, stir them up with a long -wooden spoon, adding a little butter. This will work out the moisture. -Season them to taste with salt and a little scraped nutmeg. Finish by -adding an ounce and a half of fine butter. - - * * * * * - - DIAMONDS | _Watchmaker_ | ROSARIES - WATCHES | | CROSSES - RINGS | _Emilio C. Pesce_ | IVORY SETS - LAVALLIERES | | CLOCKS - CHAINS | _Jeweler_ | PRECIOUS STONES - - 245 LAKE ST. PHONE 1592 RENO. NEVADA - - * * * * * - - -MACARONI ESCALLOPED - -Break half a pound of macaroni into short lengths and cook until tender -in plenty of salted water. Make a sauce of two level teaspoonfuls each -of Gold Medal Flour and butter mixed together and one cupful of cream -cooked together five minutes. Add half a level teaspoonful of salt -and a saltspoonful of pepper. Stir in one egg and take from the range -at once. Put the macaroni into a buttered baking dish in alternate -layers with the sauce and pour over all one-quarter cupful of milk and -one-quarter pound grated cheese melted together. Pour this mixture all -over the top, so that it will be well distributed through the dish. -Cover with fine bread crumbs and brown in a quick oven. - - -CHILI CON CARNE - -One and one-half pounds Mexican Chili beans, 6 good sized onions, 6 -cloves garlic, 1 can tomatoes, ½ teaspoonful paprika, a bay leaf, 1½ -pounds hamburger, 3 tablespoonfuls of Gebhardt’s Eagle Chili Powder, -salt to taste. Soak the beans overnight, then cook until done, add can -of tomatoes and paprika, bay leaf, salt, slice the onions and garlic, -fry until done. - -Put the hamburger into a perfectly dry frying-pan, no grease, cook -until it is separated and dry, make a paste of the chili powder, add -all to the beans and cook a little longer.—Mrs. E. F. Kiessling. - - * * * * * - -_Eat Chism’s Quality Ice Cream_ - - * * * * * - - - - -Pickles and Spiced Fruits - - -FRENCH PICKLES - -Slice green tomatoes with onions, add salt, let stand over night, drain -thoroughly and let boil one-half hour with vinegar; sugar to taste; -white mustard seed, allspice, cloves, cinnamon, ginger and little -mustard.—Mrs. Cora Dixon. - - -GREEN PEPPER MANGOES - -Secure nice large peppers; cut a slit in them and take out the seed. -Slice a head of cabbage very fine, salt it as for slaw, and mix very -thick with black mustard seed; fill the peppers with this dressing and -sew up the slit. Lay them in a jar and pour over enough cold vinegar to -cover them. - - -GREEN TOMATO PICKLE - -Slice one peck of green tomatoes; add one cup of salt, and let them -stand over night; drain the water from them and add one gallon of -vinegar, one large spoon of allspice, one teaspoonful of cloves, one -tablespoonful of cinnamon, a half teaspoonful of ground mustard, four -cups of sugar, one cup of grated horseradish, and simmer together ten -minutes; add more sugar. - - -SWEET TOMATO PICKLES - -Eight pounds of ripe tomatoes, four pounds of sugar, a half ounce of -cloves, a half ounce of allspice and a half ounce of cinnamon. Peel the -fruit and boil one and a half hours; when partly cold add a half pint -of vinegar. Put away in jars. - - -PICCALILLI - -Mix tomatoes, chopped and drained, with chopped onions, red and green -peppers and horseradish; add spices, sugar and a little curry powder; -cover with vinegar and boil one hour. - - -WATERMELON PICKLES - -Boil the melon until you can stick a fork through it readily. To seven -pounds of fruit take three pounds of sugar, one quart of vinegar and -one ounce each of cinnamon, cloves and allspice. Scald the vinegar, -put sugar and spices in, and pour over the melon. Do this for three -mornings. - - -BRINE FOR CUCUMBERS - -Wash them in clear water, lay them in a jar, and sprinkle them well -with salt; as you lay in fresh cucumbers, add more salt. They will make -their own brine. - - -CHOW CHOW - -Twenty-five young, tiny cucumbers, fifteen onions sliced, two quarts -of string beans, cut in halves, four quarts of green tomatoes, sliced -and chopped coarsely, two large heads of white cabbage. Prepare these -articles and put them in a stone jar in layers with a slight sprinkling -of salt between them. Let them stand twelve hours, then drain off the -brine. Now put the vegetables in a kettle over the fire, sprinkling -through them four red peppers, chopped coarsely, four tablespoonfuls of -mustard seed, two tablespoonfuls each of celery seed, whole allspice, -and whole cloves and a cupful of sugar. Pour on enough of the best -cider vinegar to cover; cover tightly and simmer well until thoroughly -cooked. Put in glass jars when hot. - - * * * * * - -_Eat Chism’s Quality Ice Cream_ - - * * * * * - - Sierra Beer for Health Phone 581 - - * * * * * - - -TOMATO CATSUP - -Cut the tomatoes in two and boil for half an hour, then press through -a hair sieve and add spices in the proportion given below, after -which boil for about three hours over a slow fire. Remove from fire, -turn it out, and let stand till next day, when you must add half a -pint of vinegar for each peck of tomatoes. For every like amount of -the vegetable, add, while boiling, one-eighth of an ounce of red and -one-quarter of an ounce of black pepper. Half an ounce each of mace, -allspice and cloves, and two ounces of mustard. Salt to suit, put in a -little ginger, and essence of celery, if you so desire. Bottle, seal -and cork and put in a dark, cool place. - - -MIXED PICKLES - -Slice in an earthen jar one peck of green tomatoes, six large onions, -and pour over them one cupful of salt. Let stand twenty-four hours and -drain. Add one quart of cider vinegar, three pounds of brown sugar, -one-eighth of a pound of white mustard seed, one teaspoonful of ground -cloves, one teaspoonful of ginger, two teaspoonfuls of mustard, one -teaspoonful of cayenne pepper and cook slowly for fifteen minutes. - - * * * * * - - DIAMONDS | _Watchmaker_ | ROSARIES - WATCHES | | CROSSES - RINGS | _Emilio C. Pesce_ | IVORY SETS - LAVALLIERES | | CLOCKS - CHAINS | _Jeweler_ | PRECIOUS STONES - - 245 LAKE ST. PHONE 1592 RENO. NEVADA - - * * * * * - - -PICKLED CHERRIES - -Stone five pounds of cherries. Take one quart of vinegar, two pounds of -sugar, one-half ounce each of cinnamon and mace. Grind the spices and -tie them in a muslin bag; boil the spices, sugar and vinegar together -and pour hot over the cherries. - - -ECONOMY VINEGAR - -Save the sound cores and the parings of apples used in cooking. Put -into a jar, cover with cold water, stand in a warm place, add one-half -pint of molasses to every two gallons. Cover the jar with gauze; add -more parings and cores occasionally. This will make a good vinegar. - - -PICKLED BEETS - -Take the beets when cold, slice them across. Make a liquid of half -vinegar and water, a little salt and pepper, a tablespoonful of sugar -and put the beets in this. This is only for present use, as if they -stand too long they turn white. You can make a bag of spices and boil -with them, also a few whole cloves. - - * * * * * - - +——-+——————————————————————————————————+——-+ - | K | | K | - | I | WESTERN MUSIC CO. | I | - | M | | M | - | B | | B | - | A | PIANOS and PLAYER PIANOS | A | - | L | | L | - | L | 12-14 EAST FOURTH ST. RENO, NEV. | L | - +——-+——————————————————————————————————+——-+ - - * * * * * - - - - -Jams and Jellies - - -APPLE JELLY - -Select sound, red, fine-flavored apples not too ripe; wash, wipe and -core; place in a granite kettle, cover with water and let cook slowly -until the apples look red. Pour into a muslin bag and drain; return -juice to a clean kettle and boil one-half hour; skim. Now measure and -to every pint of juice, allow a pound of sugar; boil quickly for ten -minutes. Red apples will give jelly the color of wine while that from -light fruit will be like amber. - - -SPICED FRUITS - -These are also called sweet pickle fruits. For four pounds prepared -fruit allow one pint vinegar, two pounds brown sugar, one-half cup -whole spices—cloves, allspice, stick cinnamon, and cassia-bude. Tie -spices in thin muslin bag, boil ten minutes with vinegar and sugar. -Skim, add fruit, cook till tender. Boil down syrup, pour over fruit -in jars, and seal. If put in stone pots, boil syrup three successive -mornings and pour over fruit. Currants, peaches, grapes, pears and -berries may be prepared in this way, also ripe cucumbers, muskmelons, -and watermelon rind. - - -PLUM JELLY - -Take plums not too ripe, put in a granite pan and set in a pan of water -over the fire. Let the water boil gently till all the juice has come -from the fruit, strain through a flannel bag and boil with an equal -weight of sugar twenty minutes. - - -CRAB-APPLE JELLY - -Select juicy apples. Mealy ones are no good. Wash and quarter and put -into a preserving kettle over the fire with a teacupful of water. If -necessary add more water as it evaporates. When boiled to a pulp strain -the apples through a flannel bag, then proceed as for other jelly. - - -PRESERVED PEACHES - -Select the yellow red-cheeked ones if possible (skin same as tomatoes, -by pouring on boiling water, then thrusting them in cold water and -separate in halves). Proceed as for preserving cherries, only using -three-quarters of a pound of sugar to every pound of fruit. - - -PRESERVED CHERRIES - -Select the large cherries, remove the stems and stone them carefully. -To each pound of sugar allow one pound of cherries. Put fruit in -granite pan and pour over them the sugar. Stir up and let stand over -night to candy. In the morning put all into the preserving pan, place -on the stove and boil gently until the cherries look clear, skimming -off the scum as it rises. When the cherries have become quite clear, -remove the pan from the stove and seal. Keep in dry, dark closet. - - -PRESERVED TOMATOES - -A pound of sugar to a pound of tomatoes. Take six pounds of each; the -peel and juice of four lemons and a quarter of a pound of ginger tied -up in a bag; put on the side of the range and boil slowly for three -hours. - - * * * * * - -_Eat Chism’s Quality Ice Cream_ - - * * * * * - - ROYAL BEER Small Percentage of Alcohol, - Large Percentage of Extracts - - * * * * * - - -STRAWBERRY JAM - -To six pounds of strawberries allow three pounds of sugar. Procure -some fine scarlet strawberries, strip off the stalks and put them into -a preserving pan over a moderate fire, boil them for half an hour, -keeping them constantly stirred. Break the sugar into small pieces and -mix them with the strawberries after they have been removed from the -fire. Then place it again over the fire and boil for another half hour -very quickly. Put it into pots, and when cold cover it over with brandy -papers and a piece of paper moistened with the white of an egg over the -tops. - - -LEMON MARMALADE - -Peel as many lemons as you wish and take out every seed. Boil the peel -until very soft, add juice and pulp with a pound of sugar to a pound of -lemons. Boil until thick and bottle. - - -GRAPE MARMALADE - -Take sound grapes, heat and remove the seeds, then measure, and allow -measure for measure of fruit and sugar. Place all together in a -preserving kettle and boil slowly twenty-five minutes; add the juice of -one lemon to every quart of fruit. Set away in jelly glasses. - - -TO PRESERVE PLUMS - -To every pound of fruit allow three-quarters of a pound of sugar. -Divide the plums, take out the stones, and put the fruit on a dish with -pounded sugar strewed over; the next day put them into a preserving pan -and let them simmer gently by the side of the fire for about thirty -minutes, then boil them quickly; removing the scum as it rises, and -keep them constantly stirred, or the jam will stick to the bottom of -the pan. Crack the stones and add the kernels to the preserve when it -boils. - - -QUINCE PRESERVES - -Pare and core the fruit and boil till very tender. Make a syrup of a -pound of sugar for each pound of the fruit and after removing the scum -boil the quinces in this syrup for one-half hour. - - -PRESERVED LEMON PEEL - -Make a thick syrup of white sugar, chop the lemon peel fine and boil it -in the syrup ten minutes; put in glass tumblers and paste paper over. A -teaspoonful of this makes a loaf of cake, or a dish of sauce nice. - - -BLACKBERRY JAM - -Crush a quart of fully ripe blackberries with a pound of the best loaf -sugar pounded very fine; put it into a preserving pan, and set it over -a gentle fire until thick, add a glass of brandy, and stir it again -over the fire for about a quarter of an hour; then put it into pots and -when cold tie them over. - - * * * * * - - MARRIED LIFE - START RIGHT - BUY A PIANO - - WESTERN MUSIC CO. RENO, NEVADA - - * * * * * - -As you start married life you may want select apartments If so, come -and see us; we will make you feel at home - - Saturno Hotel - - MRS. W. FUNK, Proprietor - - Furnished Housekeeping Apartments - - Rooms Single or En Suite. Steam Heat, Hot and Cold Water - - Cor. West and Second Streets RENO, NEVADA - - * * * * * - - Phone Main 1162-J - - Sierra Vulcanizing - Works - - H. A. DE LUCA - - Tube Repairing, Surface Patches - Reinforcements - - Sections, Retreading, Recapping - Etc. - - All Kinds of Rubber Goods Repaired and Vulcanized - Tubes Vulcanized, 25c - - 232 Sierra Street RENO, NEVADA - - * * * * * - - Phone 1097 Opp. City Hall - - KWONG-CHUNG CO. - - Manufacturers of - - LADIES’ SILK WEAR, FANCY GOODS, ETC. - TOILET ARTICLES OF ALL KINDS - - Give us a trial. We carry a full line and can - sell as cheap as San Francisco merchants - - BUY AT HOME - - 102 No. Center Street RENO, NEVADA - - * * * * * - - - - -CANDY - -Sweets to the Sweet - - -CREAM TAFFY CANDY - -Two cups sugar, one cup of water, one teaspoonful of cream tartar, one -tablespoonful of vinegar, butter size of a walnut, flavor with vanilla; -boil until threads; cool and pull.—Mrs. Mary Bowland, Dayton, Nev. - - -PEANUT CANDY - -Two cups granulated sugar, put in an iron or granite vessel and stir -until it boils; be careful not to let it burn. When the sugar is melted -and begins to boil, stir in one cup of hulled peanuts; stir in and -remove from fire; cool in buttered tins. - - -OLD-FASHIONED MOLASSES CANDY - -Stir and boil one quart New Orleans Molasses and one-fourth quart of -water until it crisps in cold water; add butter size of an egg; pull -and flavor with vanilla. - - * * * * * - - DIAMONDS | _Watchmaker_ | ROSARIES - WATCHES | | CROSSES - RINGS | _Emilio C. Pesce_ | IVORY SETS - LAVALLIERES | | CLOCKS - CHAINS | _Jeweler_ | PRECIOUS STONES - - 245 LAKE ST. PHONE 1592 RENO. NEVADA - - * * * * * - - -FUDGE - -One cup milk, two cups sugar, one cup molasses, two squares chocolate, -butter size of an egg, vanilla; cook until crisp; beat until it sugars; -pour on buttered pan; cut into squares. - - -PINOCHE CANDY - -Three cups brown sugar, one cup cream or one-half cup milk, and a large -piece of butter, one cup chopped walnuts. Cook sugar and cream until -done; add nuts. Take off stove and let cool five minutes. Then beat -till right consistency.—Abbie Blanche Wightman. - - -MARSHMALLOWS - -Four cups sugar dissolved in twelve tablespoonfuls of water and boil -four minutes; one package of Knox’s gelatine dissolved in twenty -tablespoonfuls of water; beat together for twenty-five minutes. Cut in -squares and roll in powdered sugar and a little cornstarch.—Ethel Allen. - - * * * * * - - HARMONY IN THE HOME - THAT HAS A PIANO - - WESTERN MUSIC CO. RENO, NEVADA - - * * * * * - - PEERLESS CARS HUDSON - and TRUCKS SUPER SIX - - More Miles Per Dollar - FIRE STONE TIRES - Red Side Wall, Black Tread - - L. L. GILCREASE CO. - MOTOR CARS - - A. L. PETERSON, Sales Manager - 35 West Plaza Street - RENO, NEVADA - - -[Illustration] - - =MAXWELL $685, F. O. B. Reno= - - =MAXWELL ROADSTER $670 F. O. B. Reno= - -Compare a MAXWELL with any other car costing less than $900. There -isn’t one that can afford you the great, big real value that is in the -MAXWELL. Just for example, consider the equipment. - -The MAXWELL has electric lights and starter, demountable rims, -rain-vision windshield, speedometer, mohair top, irreversible steering -gear, linoleum covered running-boards and many other refinements such -as are found on cars costing $1,100 and more. - -And these MAXWELL features are included at the price of $685. Did you -ever hear of any other car at anywhere near this price that affords -such big values? You may take our word for it, there is none. - -When you consider further, that the MAXWELL is a good looking car; that -it is easy riding; that it carries five passengers in comfort; that -it is the World’s Endurance Champion; that it is light in weight and -inexpensive to operate—than you will agree with us when we say that the -MAXWELL is absolutely the biggest value in the automobile field today. - -Just phone or drop into our new Sales Room and let us show you the -cars. We shall gladly give you a ride. - - * * * * * - - - - -TIME TABLE - - -BAKING BREAD, CAKES, PUDDINGS, ETC. - - Loaf Bread 40 to 60 m. - Rolls, biscuit 10 to 20 “ - Graham Gems 30 “ - Gingerbread 20 to 30 “ - Sponge-cake 45 to 60 “ - Plain cake 30 to 40 “ - Fruit cake 2 to 3 hrs. - Cookies 10 to 15 m. - Bread pudding 1 hr. - Rice and Tapioca 1 “ - Indian pudding 2 to 3 “ - Plum pudding 2 to 3 “ - Custards 15 to 20 m. - Steamed brown-bread 3 hrs. - Steamed puddings 1 to 3 “ - Pie-crust about 30 m. - Potatoes 30 to 45 m. - Baked beans 6 to 8 hrs. - Braised meat 3 to 4 “ - Scalloped dishes 15 to 20 m. - - -WHAT TO SERVE WITH MEATS - - Roast Beef—Grated Horseradish. - Roast Mutton—Currant jelly. - Boiled Mutton—Caper sauce. - Roast Pork—Apple sauce. - Roast Lamb—Mint sauce. - Venison or Wild Duck—Black currant jelly. - Roast Goose—Apple sauce. - Roast Turkey—Oyster sauce. - Roast Chicken—Bread sauce. - Compote of Pigeon—Mushroom sauce. - Broiled Fresh Mackerel—Sauce of stewed gooseberries. - Broiled Bluefish—White cream sauce. - Broiled Shad—Rice. - Fresh Salmon—Green peas with cream sauce. - - -BAKING MEATS - - Beef, sirloin, rare, per lb. 8 to 10 m. - Beef, sirloin, well done, per lb. 12 to 15 m. - Beef, rolled, rib or rump, per lb. 12 to 15 m. - Beef, long or short, filet 20 to 30 m. - Mutton, rare, per lb. 10 “ - Mutton, well done, per lb. 15 “ - Lamb, well done, per lb. 15 “ - Veal, well done, per lb. 20 “ - Pork, well done, per lb. 30 “ - Turkey, 10 lbs. wt. 3 hrs. - Chickens, 3 to 4 lbs. wt. 1 to 1½ “ - Goose, 8 lbs. 2 “ - Tame duck 40 to 60 m. - Game duck 30 to 40 “ - Grouse, pigeons 30 “ - Small birds 15 to 20 “ - Venison, per lb. 15 “ - Fish, 6 to 8 lbs.; long, thin fish 1 hr. - Fish, 4 to 6 lbs.; thick Halibut 1 hr. - Fish, small 20 to 30 m. - - -FREEZING - - Ice Cream 30 m. - - -BOILING - - Coffee 3 to 5 m. - Tea, steep without boiling 5 “ - Corn meal 3 hrs. - Hominy, fine 1 hr. - Oatmeal, rolled 30 m. - Oatmeal, coarse, steamed 3 hrs. - Rice, steamed 45 to 60 m. - Rice, boiled 15 to 20 “ - Wheat granules 20 to 30 m. - Eggs, soft boiled 3 to 6 “ - Eggs, hard boiled 15 to 20 “ - Fish, long, whole, per lb. 6 to 10 “ - Fish, cubical, per lb. 15 “ - Clams, oysters 3 to 5 “ - Beef, corned and a la mode 3 to 5 hrs. - Soup stock 3 to 6 “ - Veal, mutton 2 to 3 “ - Tongue 3 to 4 “ - Potted pigeons 2 “ - Ham 5 “ - Sweetbreads 20 to 30 m. - Sweet corn 5 to 8 “ - Asparagus, tomatoes, peas 15 to 20 “ - Macaroni, potatoes, spinach, - squash, celery, - cauliflower, greens 20 to 30 “ - Cabbage, beets, young 30 to 45 “ - Parsnips, turnips 30 to 45 “ - Carrots, onions, salsify 30 to 60 “ - Beans, string and shelled 1 to 2 hrs. - Puddings, 1 qt., steamed 3 “ - Puddings, small 1 hr. - - -FRYING - -Croquettes, fish balls 1 m. Doughnuts, fritters 3 to 5 “ Bacon, small -fish, potatoes 2 to 5 “ Breaded chops and fish 5 to 8 “ - - -BROILING - -Steak, one inch thick 4 m. Steak, 1½ inch thick 6 “ Small, thin fish 5 -to 8 “ Thick fish 12 to 15 “ Chops broiled in paper 8 to 10 “ Chickens -20 “ Liver, tripe, bacon 3 to 8 “ - - * * * * * - -This Page Will Interest Hubby - - -Don’t Hesitate About Clothes - - _If You Would - Dress Well_ - -Let us demonstrate how we can give you the utmost satisfaction in the -latest fabrics, latest style and perfect fit. - -[Illustration] - - LEWIS & LUKEY - - CLOTHERS and HATTERS - - Gent’s and Children’s - FURNISHERS - - We Carry a Full and - Up-to-Date Line - - Trunks, Suit Cases, Bags - - - 221 N. Virginia Street Reno, Nevada - - * * * * * - - Phone Main 1123-J - - Dr. George M. Smitten - - Dentist - - Rooms 10-11-12-14 Journal Bldg. 16 East Second Street - - RENO, NEVADA - - * * * * * - - Jersey Farm Milk Co. - For - Good Cream and Milk - -Best of Sanitary Conditions - -[Illustration] - - S. MURRAY RENO, NEVADA - - * * * * * - - Palace Postal Card - House - - MILLER & HORGAN - - We Carry the Largest Assortment of Postal Cards in the City - - Opp. S. P. Depot RENO, NEVADA - - * * * * * - - - - -Weights and Measures - - - 1 cup, medium size ½ pint or ¼ pound - 4 cups, medium size, of flour weigh 1 pound - 1 pint flour weighs ½ pound - 1 pint white sugar weighs 1 pound - 2 tablespoonfuls of liquid weigh 1 ounce - 8 teaspoonfuls of liquid weigh 1 ounce - 1 gill of liquid weighs 4 ounces - 1 pint of liquid weighs 16 ounces - - -HOW TO MEASURE AN OUNCE - -Housekeepers are often confused by the mingling of weights and measures -in a recipe, therefore an accurate schedule is a good thing to have -around. The following of the most generally used articles will be found -correct: - -One ounce granulated sugar equals two level tablespoonfuls. - -One ounce flour, four level tablespoonfuls. - -One ounce butter, two level teaspoonfuls. - -One ounce ground coffee, five level tablespoonfuls. - -One ounce cornstarch, three level tablespoonfuls. - -One ounce thyme, eight level tablespoonfuls. - -One ounce grated chocolate, three level tablespoonfuls. - -One ounce pepper, four level tablespoonfuls. - -One ounce salt, two level tablespoonfuls. - -One ounce mustard, four level tablespoonfuls. - -One ounce cloves, four level tablespoonfuls. - -One ounce cinnamon, four and a half level tablespoonfuls. - -One ounce mace, four level tablespoonfuls. - -One ounce curry, four level tablespoonfuls. - -One ounce chopped suet, a fourth of a cupful. - -One ounce olive oil, two tablespoonfuls. - - -TABLE OF MEASURES - - 60 drops equals 1 teasp. - 3 teaspoonfuls “ 1 tabsp. - 4 tablespoonfuls “ ¼ cup. - 1 cup “ ½ pint. - 1 round tablespoonful butter “ 1 ounce. - 1 solid cup butter, granulated sugar, milk, chopped meat “ ½ pound. - 2 cups flour “ ½ pound. - 9 large eggs “ 1 pound. - - -TABLE OF PROPORTIONS - - 1 cup liquid, 3 cups flour for bread. - 1 cup liquid, 2 cups flour for muffins. - 1 cup liquid, 1 cup flour for batters. - 1 teaspoonful soda to 1 pint sour milk. - 1 teaspoonful soda to 1 cup molasses. - ¼ teaspoonful salt to 1 quart custard. - 1 teaspoonful salt to 1 quart water. - ⅛ teaspoonful salt is a pinch. - ¼ square inch pepper is a shake. - - -ROLLED OATS—A Perfect Infant’s Food - -Put two teacups Rolled Oats into three pints of boiling water into -which has been put one-half teaspoonful salt. Boil this about two hours -or until the quantity is reduced to one quart. Press the liquid portion -through a sieve with a tablespoon until the meal remaining in the sieve -is dry. Put away in bottle, and at feeding time use one-half Rolled -Oats and one-half milk. This quantity should last twenty-four hours. - - * * * * * - -_Eat Chism’s Quality Ice Cream_ - - * * * * * - - - - -Household Hints - - -Mildew in white clothes may be removed by soaking for a short time in a -pail of water to which has been added a heaping teaspoonful of chloride -of lime. Then hang in sun. Repeat if necessary. - -When frying potatoes, etc., try chopping with empty baking powder can -instead of knife. You will find it much more handy and quicker. - -Try greasing cake and bread pans with a small five-cent paint brush. -Keep grease in round tin can; cut hole in cover and insert handle of -paint brush when not in use. It is then always ready for use and does -not soil the hands. - -To prevent cake from burning when using new tins, butter the new tins -well and place them in a moderate oven for fifteen minutes. After this -the cake may be cooked in them without danger of burning. - -When ironing with gas, place a lid of the coal stove over the gas -burners and place the irons over this. The irons will always be clean -and heat much better than if they are put directly over the gas flame. - -To clean plaster of paris figures, use toilet soapsuds and a shaving -brush. Rinse well. Dipping them in a strong solution of alum water will -give them the appearance of alabaster. - -To preserve gilt frames, cover them when new with a coat of white -varnish. All specks can be washed off with water without injury. - -To keep lemons, put them in water. Change once a week. Will keep a long -time. - - -DO YOU KNOW— - -That a small piece of butter added to the water prevents vegetables, -macaroni or rice from boiling over? - -That the water from macaroni or rice after they have been cooked should -be saved for soup and gravies? - -That a teaspoonful of vinegar added to boiled meat, while cooking, -makes the meat tender? - -That after peeling onions if celery salt is rubbed over the hands -before washing the odor will disappear? - -That if you add a pinch of salt to ground coffee before boiling it will -improve the flavor? - -That if kid gloves are rubbed gently with bread crumbs after each time -they are worn they will remain clean much longer than otherwise? - -That a poultice made of tobacco and warm water, put between two -cloths and placed over the breast and pit of the stomach will relieve -convulsions when nothing else will? It will do no harm. - -That any one who has aching feet, if the feet are placed in kerosene -for about ten minutes each day will receive the greatest relief. If -used regularly for a month is said to cure all corns and callous places -on the feet. Will not blister or do any injury. - -To relieve burns get a small bottle of picric acid and with a feather -paint the burned or scalded parts, allowing it to dry. In a few minutes -all the pain will be gone and you will never feel it again. Where the -burns are very severe more than one application is sometimes necessary. -This is an invaluable remedy, especially where there are children in -the home, for they are getting burned continually. - -There is nothing better than sulphur tea for the hair. It cures -dandruff, promotes the growth, makes the hair soft and glossy and is -very good to keep the hair from turning gray. - -The whitish stain left on a mahogany table by a jug of boiling water or -a very hot dish may be removed by rubbing in oil and afterward pouring -a little spirits of wine on the spot and rubbing it dry with a cloth. - -Wash your weathered oak woodwork and furniture with milk. - -To rid your home of ants mix thoroughly two parts borax with one part -powdered sugar and put around where the ants come. For two or three -days the ants will come in swarms, but after that they will disappear. -Leave the powder around for a week or two and you will never be -bothered again with ants. - -If food becomes slightly burned in cooking, set the saucepan in cold -water and it will take away burned taste. - - * * * * * - - S. Goldstein - - _High Class_ - - _Ladies Tailor - and Furrier_ - - [Illustration] - - _Fit Guaranteed_ - - _SUITS MADE TO ORDER - REASONABLE PRICES_ - - _OPEN EVENINGS UNTIL 9 O’CLOCK_ - - _228 North Virginia Street - Up-Stairs_ - - _Reno, Nevada Phone Main 154_ - - * * * * * - -You now have the wife! Let us furnish the home and save you money. - -It will pay you to investigate the =TA BED=, three pieces of furniture -in one. Nothing on the market so convenient. - - Kitchenware, Dry Goods - Gents’ Furnishings - and Farming - Machinery - - All Moderately Priced - - Nevada Implement and - Supply Co. - - 214 Sierra Street RENO, NEVADA - - * * * * * - - The Motoraid - - [Illustration] - - Thor and Lightweight Cleveland - MOTORCYCLES - - - ODEN, _The Cyclist_ - - and - - Ford Specialist - - All Kinds of Repairing Promptly Done - Baby Buggy Wheels Re-tired - New and Second-Hand Wheels - Bought, Sold and Exchanged - - Agency For - The Diamond Squegee Tires - - - 15 West Fourth Street - - RENO :: :: NEVADA - - * * * * * - - A Rare Opportunity - - _The highest class sub-division in the - State of Nevada_ - - _University - Terrace_ - - Large Lots—Beautiful View - No Taxes—No Assessments - All Improvements Free - -Cement Sidewalks: 14 feet from curb to property line, 8 feet for -parking; cement curbs and gutters, 22 in. wide; streets graveled, -rolled and finished; electric lights, telephone; city water piped to -every lot; pillars and arches at main entrances and every lot well -drained. - -Why not make the wife a present of one of these lots? They are -increasing in value all the while. - -We sell on very easy payments. Do not delay. The lots are being sold -rapidly. - - We are the owners - - Bonham Realty and Trust - Company - - 131 N. VIRGINIA ST. RENO, NEVADA - - Phone 756 - - * * * * * - -MRS. HOUSEWIFE: - -We guarantee that your dollar will buy as much dependable merchandise -from us as can be had anywhere, _and further_ that if for any reason, -what you buy is not satisfactory, we will gladly exchange it or refund -your money. You are _insuring_ satisfaction when you come here to do -your shopping. - -[Illustration] - - _We Open Monthly Accounts - with Responsible People_ - - - COMMERCIAL HARDWARE CO. - - 24 W. Commercial Row - Phone 460 RENO, NEVADA - - * * * * * - - - NEVADA PRESS [Illustration] GAZETTE BLDG., RENO - - * * * * * - -Transcriber’s Notes: - -Obvious punctuation errors repaired. Varied hyphenation and spacing was -retained as in saucepan, sauce-pan and sauce pan. Recipe oddities were -retained except where a clear solution could be found. These are noted. - -Page 3, “Muffiins” changed to “Muffins” (Bread, Muffins, Rolls) - -Page 6, “Orchesta” changed to “Orchestra” (Parker’s Harp Orchestra) - -Page 11, twice, “over” changed to “oven” (Flour in oven) (very hot oven -for ten) - -Page 12, same, (quick oven 45 minutes) - -Page 14, Boston muffins, “bafle” changed to “bake” (should bake in) - -Page 15, “making” changed to “baking” (teaspoonfuls baking powder) - -Page 18, “separte” changed to “separate” (and white separate) - -Page 18, same line, “tetaspoonful” changed to “teaspoonful” -(teaspoonful baking powder) - -Page 23, “marshmellow” changed to “marshmallow” (ice with marshmallow) - -Page 23, “minues” changed to “minutes” (Bake 20 minutes) - -Page 24, “Contiue” changed to “Continue” (Continue the beating) - -Page 25, Sponge Cake, “teaspoonfuls” changed to “teaspoonful” (1 -teaspoonful baking powder) - -Page 25, “marhsmellows” changed to “marshmallows” (about 24 -marshmallows) (marshmallows until cool) - -Page 28, Jam Cake, “making” changed to “baking” (teaspoonful baking -powder) - -Page 29, “whisp” changed to “whisk” (with a clean whisk) - -Page 31, Rolled Oats Crisps, “making” changed to “baking” (on greased -baking pan) - -Page 31, “mor” changed to “more” (more than is necessary) - -Page 32, Graham Wafers, “tablspoonfuls” changed to “tablespoonfuls” (2 -tablespoonfuls milk) - -Page 33, “wripper” changed to “whipper” (patent cream whipper) - -Page 34, “nutmg” changed to “nutmeg” (nutmeg; cover with) - -Page 34, “carmel” changed to “caramel” (want caramel custard) - -Page 34, Raisin Layer Pudding, “and” changed to “add”, “heaten” changed -to “beaten” (add stiffly beaten whites) - -Page 37, Russian Cream, “whick” changed to “whisk” (fire, whisk briskly -and) - -Page 39, Hard Sauce, word “of” added to text (add whites of) - -Page 39, Brandy Sauce, “fourts” changed to “fourths” (add three-fourths -of) - -Page 41, “APPPLE” changed to “APPLE” (APPLE MERINGUE PIE) - -Page 42, Famous Cream Pie, “over” changed to “oven” (and brown in oven) - -Page 42, “wit htwo” changed to “with two” (of butter with two) - -Page 45, “flexability” changed to “flexibility” (flexibility that gear) - -Page 50, Macaroni Soup, “tablespoonfuls” changed to “tablespoonful” -(with one tablespoonful) - -Page 52, “skin” changed to “skins” (skins will rise to top) - -Page 57, Crab Salad, “lttuce” changed to “lettuce” (leaves of lettuce) - -Page 61, “CABBABE” changed to “CABBAGE” (CABBAGE SALAD a la CALAIS) - -Page 68, Pigeon Pie, “over” changed to “oven” (quick oven for one) - -Page 69, “of” changed to “or” (hung a day or two) - -Page 74, “stil” changed to “stir” (Medal Flour; stir until) - -Page 78, Veal Loaf, the recipe seems to be missing the final -instructions as it stops mid-sentence. Research on Veal Loaf of this -era seems to recommend cooking it in a slow oven for two hours just in -case the reader wishes to try it. - -Page 79, Beef Pie with Potato Crust, “over” changed to “oven” (the dish -in an oven) - -Page 81, Apple Sauce, “emash” changed to “mash” (when tender, mash them) - -Page 82, “SOULFLE” changed to “SOUFFLE” (OMELET SOUFFLE) - -Page 85, Baked Peppers, “opion” changed to “onion” (and a little onion) - -Page 86, Lyonnaise Potatoes No. 2, “teh” changed to “the” (season with -the salt) - -Page 88, Spinach Cooked in Butter, “Finished” changed to “Finish” -(Finish by adding) - -Page 88, “humburger” changed to “hamburger” (Put the hamburger) - -Page 90, Mixed Pickles, “earthern” changed to “earthen” (in an earthen -jar) - -Page 92, Blackberry Jam, “bset” changed to “best” (the best loaf sugar) - -Page 95, “MARSHMELLOWS” changed to “MARSHMALLOWS” (MARSHMALLOWS) - -Page 98, “Roome” changed to “Rooms” (Rooms 10-11-12-14) - -Page 100, Household Hints, “over” changed to “oven” (a moderate oven -for fifteen) - -Page 100, “them” changed to “they” (each time they are worn) - -Page 100, “furniure” changed to “furniture” (furniture with milk) - -Page 21, “Medeira” and “Meleira” changed to “Madeira” (Sherry or -Madiera) - - - - - -End of the Project Gutenberg EBook of The Just-Wed Cook Book, by Various - -*** END OF THIS PROJECT GUTENBERG EBOOK THE JUST-WED COOK BOOK *** - -***** This file should be named 51542-0.txt or 51542-0.zip ***** -This and all associated files of various formats will be found in: - http://www.gutenberg.org/5/1/5/4/51542/ - -Produced by Emmy, MWS and the Online Distributed -Proofreading Team at http://www.pgdp.net (This file was -produced from images generously made available by The -Internet Archive) - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the United -States without permission and without paying copyright -royalties. 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Keissling. - </title> - <style type="text/css"> - -body { - margin-left: 10%; - margin-right: 10%; -} - - h1,h2,h3 { - text-align: center; /* all headings centered */ - clear: both; -} - .faux { - font-size: 0.5em; /*this font size could be anything */ - visibility: hidden;} - -p { - margin-top: .75em; - text-align: justify; - text-indent: 1.25em; - margin-bottom: .75em; -} - - - .maintitle {font-size: 200%; font-weight: bold; text-align: center; text-indent: 0;} - .copyright {text-align: center; font-size: 70%; text-indent: 0;} - .adtitle2 {font-size: 150%; font-weight: bold; text-align: center; text-indent: 0;} - .adtitle1 {font-size: 200%; font-weight: bold; text-align: center; text-indent: 0;} - div.hangsection p {text-indent: -3em; margin-left: 7em; margin-right: 7em;} - div.chapter {page-break-before: always;} - .sig {margin-right: 10%; text-align: right;} - - - img {border: 0;} - .tnote {border: dashed 1px; margin-left: 5%; margin-right: 5%; padding-bottom: .5em; padding-top: .5em; - padding-left: .5em; padding-right: .5em; text-indent: 0;} - - .unindent {margin-top: .75em; - text-align: justify; - margin-bottom: .75em; - text-indent: 0;} -hr { - width: 33%; - margin-top: 1em; - margin-bottom: 1em; - margin-left: auto; - margin-right: auto; - clear: both; -} - -hr.tb {width: 45%;} -hr.chap {width: 65%} -hr.full {width: 95%;} - -ul { list-style-type: none; } - -ul.booklist { list-style-type: none; margin-left: 25%; } -ul.ingredients { list-style-type: none; margin-left: 10%; } - -.drop-cap { - text-indent: 0em; - text-align: justify; -} -.drop-cap:first-letter -{ - float: left; - margin: 0.15em 0.1em 0em 0em; - font-size: 250%; - line-height:0.5em; -} - - -/* Poetry */ -.poetry-container -{ - text-align: center; -} - -.poetry -{ - display: inline-block; - text-align: left; -} - -.poetry .stanza -{ - margin: 1em auto; -} - -.poetry .verse -{ - text-indent: -3em; - padding-left: 3em; -} - - - -table { - margin-left: auto; - margin-right: auto; -} - - - -.pagenum { /* uncomment the next line for invisible page numbers */ - /* visibility: hidden; */ - position: absolute; - left: 92%; - font-size: smaller; - text-align: right; - font-style: normal; - text-indent: 0;} /* page numbers */ - - - -.blockquot { - margin-left: 10%; - margin-right: 10%; -} - -.blockquot2 { - margin-left: 20%; - margin-right: 20%; -} - -.bbox {border: solid 2px; margin-left: 10%; margin-right: 10%; padding-bottom: .5em; padding-top: .5em; - padding-left: .5em; padding-right: .5em;} - -.bboxd {border: dashed 2px; margin-left: 10%; margin-right: 10%; padding-bottom: .5em; padding-top: .5em; - padding-left: .5em; padding-right: .5em;} - -.bboxdb {border: double 4px; margin-left: 10%; margin-right: 10%; padding-bottom: .5em; padding-top: .5em; - padding-left: .5em; padding-right: .5em;} -.center {text-align: center; text-indent: 0;} - - -.smcap {font-variant: small-caps;} - - -/* Images */ -.figcenter { - margin: auto; - text-align: center; -} -.u {text-decoration: underline;} - -@media handheld -{ - .chapter - { - page-break-before: always; - } - - .drop-cap:first-letter - { - float: none; - margin: 0; - font-size: 100%; - } - - - h2.no-break - { - page-break-before: avoid; - padding-top: 0; - } - - .poetry - { - display: block; - margin-left: 1.5em; - } - .drop-cap:first-letter - { - float: none; - margin: 0; - font-size: 100%; - } - - -} - - - </style> - </head> -<body> - - -<pre> - -The Project Gutenberg EBook of The Just-Wed Cook Book, by Various - -This eBook is for the use of anyone anywhere in the United States and most -other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms of -the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you'll have -to check the laws of the country where you are located before using this ebook. - -Title: The Just-Wed Cook Book - A Present from The Merchants of Reno, Nevada - -Author: Various - -Release Date: March 24, 2016 [EBook #51542] - -Language: English - -Character set encoding: UTF-8 - -*** START OF THIS PROJECT GUTENBERG EBOOK THE JUST-WED COOK BOOK *** - - - - -Produced by Emmy, MWS and the Online Distributed -Proofreading Team at http://www.pgdp.net (This file was -produced from images generously made available by The -Internet Archive) - - - - - - -</pre> - - -<h1 class="faux">The Just-Wed Cook Book</h1> -<div class="figcenter" style="width: 506px;"> -<img src="images/cover.jpg" width="506" height="800" alt="cover" /> -</div> -<hr class="chap" /> -<div class="chapter"></div> - - - -<div class="maintitle"> -<small>The</small><br /> -Just-Wed<br /> -Cook Book<br /><br /><br /><br /></div> - - - - -<div class="bbox"> -<div class="poetry-container"> - <div class="poetry"> -<div class="verse"><i>We may live without poetry, music and art;</i></div> -<div class="verse"><i>We may live without conscience, and live without hearts;</i></div> -<div class="verse"><i>We may live without friends, we may live without books;</i></div> -<div class="verse"><i>But civilized man cannot live without cooks.</i></div> -<div class="sig">—<i>OWEN MEREDITH.</i></div> -</div> -</div> -</div> - -<div class="center"><br /><br /><br /><i><big>A Present</big></i><br /> -<i><small>from</small></i><br /> -<i>The Merchants of Reno, Nevada</i><br /> -<i>1917</i> -</div> - -<hr class="full" /> - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-002.jpg" width="600" height="1039" alt="Nevada Credit Co. Ad" /> -</div> -<div class="adtitle1">Nevada Credit Co.</div> - -<div class="center"><i>The Leading Home Furnishers<br /> -of the State</i><br /> - -<i>WE ALWAYS SELL FOR LESS</i><br /> - -<i><big>CASH</big> or <big>CREDIT</big></i></div> - -<p>Everything -in -Furniture -and -Home -Furnishings -of Quality -and -Dependability.</p> - -<p>Give Us -a Trial.</p> - -<div class="center"> -GEO. PYATT<br /> -Prop. and Gen. Mgr.</div> - - -<p>Homes -Furnished -Complete -for Cash -or Small -Weekly -or Monthly -Payments.</p> - -<p>We -Guarantee -to Please.</p> - - -<p><i><big>We make a specialty in furnishing -homes for Newlyweds.</big></i></p> - -<div class="center"> -<i>Cor. Fourth and Virginia Sts.</i> <i>Reno, Nevada</i><br /> -</div> - -<p><span class="pagenum"><a name="Page_1" id="Page_1">[1]</a></span></p> - -<hr class="full" /> - -<div class="bboxdb"> - -<div class="bboxd"> -<div class="maintitle"> -The<br /> -Just-Wed<br /> -Cook Book<br /> -</div></div> - -<div><br /><br /> </div> -<div class="figcenter" style="width: 99px;"> -<img src="images/i-003.jpg" width="99" height="95" alt="footman carrying covered plate" /> -</div> - - -<div class="blockquot2"><br /> - -<div class="drop-cap"><i>THIS BOOK is presented free -to the Bride and Groom, with -the compliments of the advertisers -therein, who make such presentation -possible. We recommend them in -their respective lines and they will -accord you the fairest kind of -treatment. Your patronage will -be highly appreciated by them.</i></div> - -<p><i>Look for the Directory with -new recipes. It will be mailed you -monthly, free.</i></p></div> - - -<div class="center"><br /><i><small>Compiled by E. F. KIESSLING</small></i> - -<br /> -<i><small>Published by</small><br /> -<big>The Just-Wed Cook Book Co.</big><br /> -<small>RENO, NEVADA</small></i><br /> -</div> -</div> - -<p><span class="pagenum"><a name="Page_2" id="Page_2">[2]</a></span></p> - -<hr class="full" /> -<div class="figcenter" style="width: 600px;"> -<img src="images/i-004.jpg" width="600" height="1076" alt="Uniquie lingerie ad" /> -</div> -<div class="center"> -Before——AND——After Marriage<br /> -<i><span class="u">Let Quality Be Your Slogan</span></i><br /> -<i>As it is the Cheapest in the End</i><br /> - -This store specializes in<br /> -QUALITY Merchandise</div> - - -<ul class="booklist"><li><i>La Vogue Suits</i></li> -<li><i>Gossard Corsets</i></li> -<li><i>Mdmme. Mariette Corsets</i></li> -<li><i>Radmoor Hosiery</i></li> -<li><i>Waists</i></li> -<li><i>Neckwear</i></li> -<li><i>Etc.</i></li></ul> - -<p>You will find our Prices as low, considering UNIQUE -QUALITY will permit, Our Cash Basis enables us to offer -unusual Values at all times.</p> - -<div class="center"> -<b><big>Unique</big></b><br /> -<small>135 VIRGINIA STREET</small><br /> -Phone 661<br /> -Reno Nevada -</div> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum"><a name="Page_3" id="Page_3">[3]</a></span></p> - - -<h2 class="faux">CONTENTS</h2> - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-005a.jpg" width="600" height="102" alt="Contents" /> -</div> - - - -<div class="center"> -<table border="0" cellpadding="4" cellspacing="0" summary="Contents"> -<tr> -<td align="left"> </td> -<td align="right">Page.</td> -</tr> - -<tr> -<td align="left">Bread, Muffins, Rolls, Fritters, Waffles, etc.</td> -<td align="right"><a href="#Page_11">11 to 19</a></td> -</tr> - -<tr> -<td align="left">Cakes</td> -<td align="right"><a href="#Page_23">23 to 32</a></td> -</tr> - -<tr> -<td align="left">Candy</td> -<td align="right"><a href="#Page_94">94</a></td> -</tr> - -<tr> -<td align="left">Eggs</td> -<td align="right"><a href="#Page_82">82 to 84</a></td> -</tr> - -<tr> -<td align="left">Fillings, Frostings, and Icings</td> -<td align="right"><a href="#Page_33">33</a></td> -</tr> - -<tr> -<td align="left">Fish</td> -<td align="right"><a href="#Page_63">63 to 66</a></td> -</tr> - -<tr> -<td align="left">Household Hints</td> -<td align="right"><a href="#Page_98">98</a></td> -</tr> - -<tr> -<td align="left">Ice Cream, Ices and Frozen Dainties</td> -<td align="right"><a href="#Page_44">44</a></td> -</tr> - -<tr> -<td align="left">Index to Advertisements</td> -<td align="right"><a href="#Page_4">4</a></td> -</tr> - -<tr> -<td align="left">Jams and Jellies</td> -<td align="right"><a href="#Page_91">91 to 92</a></td> -</tr> - -<tr> -<td align="left">Pickles and Spiced Fruits</td> -<td align="right"><a href="#Page_89">89 to 90</a></td> -</tr> - - - -<tr> -<td align="left" colspan="2"> - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-005-pesce.jpg" width="600" height="207" alt="Emilio C. Pesce, Jeweller ad" /> -</div> - -<div class="center"> -<i>Watchmaker</i><br /> -<i><b><big>Emilio C. Pesce</big></b></i><br /> -<i>Jeweler</i><br /> -</div> -<ul class="booklist"> -<li>DIAMONDS</li> -<li>WATCHES</li> -<li>RINGS</li> -<li>LAVALLIERES</li> -<li>CHAINS</li> -<li>ROSARIES</li> -<li>CROSSES</li> -<li>IVORY SETS</li> -<li>CLOCKS</li> -<li>PRECIOUS STONES</li> -</ul> - -<div class="center"> -245 LAKE ST. PHONE 1592 RENO. NEVADA<br /> -</div> - -<hr class="tb" /> - -</td> -</tr> - - -<tr> -<td align="left">Pies</td> -<td align="right"><a href="#Page_40">40 to 42</a></td> -</tr> - -<tr> -<td align="left">Puddings</td> -<td align="right"><a href="#Page_34">34 to 38</a></td> -</tr> - -<tr> -<td align="left">Poultry and Game</td> -<td align="right"><a href="#Page_67">67 to 69</a></td> -</tr> - -<tr> -<td align="left">Sauces for Puddings</td> -<td align="right"><a href="#Page_39">39</a></td> -</tr> - -<tr> -<td align="left">Sauces for Meats, etc.</td> -<td align="right"><a href="#Page_80">80 to 81</a></td> -</tr> - -<tr> -<td align="left">Salads</td> -<td align="right"><a href="#Page_57">57 to 61</a></td> -</tr> - -<tr> -<td align="left">Shellfish</td> -<td align="right"><a href="#Page_66">66</a></td> -</tr> - -<tr> -<td align="left">Soups</td> -<td align="right"><a href="#Page_47">47 to 52</a></td> -</tr> - -<tr> -<td align="left">Stuffings</td> -<td align="right"><a href="#Page_70">70</a></td> -</tr> - -<tr> -<td align="left">Title Page</td> -<td align="right"><a href="#Page_1">1</a></td> -</tr> - -<tr> -<td align="left">Vegetables</td> -<td align="right"><a href="#Page_85">85 to 88</a></td> -</tr> - -<tr> -<td align="left">Weights and Measures</td> -<td align="right"><a href="#Page_96">96 to 100</a></td> -</tr> - -<tr> -<td align="left">When to serve Beverages</td> -<td align="right"><a href="#Page_21">21</a></td> -</tr> - -</table></div> - - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum"><a name="Page_4" id="Page_4">[4]</a></span></p> - - - - -<h2 class="faux">Index to Advertisers</h2> -<div class="figcenter" style="width: 600px;"> -<img src="images/i-006.jpg" width="600" height="98" alt="Index to Advertisers" /> -</div> - - - -<div class="center"> -<table border="0" cellpadding="0" cellspacing="0" summary="Index of Advertisers"> -<tr> -<td align="center" colspan="2"><br /><b>A</b></td> -</tr> - -<tr> -<td align="left">Alpine Winery</td> -<td align="right"><a href="#Page_20">20</a></td> -</tr> - -<tr> -<td align="left"><span style="margin-left: 1em;">Family Wines.</span></td> -</tr> - -<tr> -<td align="left">Anderson’s</td> -<td align="right"><a href="#Page_8">8</a></td> -</tr> - -<tr> -<td align="left"><span style="margin-left: 1em;">Turkish Baths.</span></td> -</tr> - -<tr> -<td align="center" colspan="2"><br /><b>B</b></td> -</tr> - -<tr> -<td align="left">Barnes Bros.</td> -<td align="right"><a href="#Page_7">7</a></td> -</tr> - -<tr> -<td align="left"><span style="margin-left: 1em;">Groceries, Delicatessen, etc.</span></td> -</tr> - -<tr> -<td align="left">Barker’s Bakery</td> -<td align="right"><a href="#Page_54">54</a></td> -</tr> - -<tr> -<td align="left"><span style="margin-left: 1em;">Bakery Goods.</span></td> -</tr> - -<tr> -<td align="left">Becker’s</td> -<td align="right"><a href="#Page_46">46</a></td> -</tr> - -<tr> -<td align="left"><span style="margin-left: 1em;">The Popular Family Cafe.</span></td> -</tr> - -<tr> -<td align="left">Bonham Realty and Trust Co.</td> -<td align="right">Inside Back Cover</td> -</tr> - -<tr> -<td align="left"><span style="margin-left: 1em;">High Class Real Estate.</span></td> -</tr> - -<tr> -<td align="left">Booth’s Studio</td> -<td align="right"><a href="#Page_6">6</a></td> -</tr> - -<tr> -<td align="left"><span style="margin-left: 1em;">Kodak Finishing.</span></td> -</tr> - -<tr> -<td align="center" colspan="2"><br /><b>C</b></td> -</tr> - -<tr> -<td align="left">California Market</td> -<td align="right"><a href="#Page_73">73</a></td> -</tr> - -<tr> -<td align="left"><span style="margin-left: 1em;">Choice Meats, Poultry, etc.</span></td> -</tr> - -<tr> -<td align="left">Chism’s Ice Cream</td> -<td align="right">Bottom of Pages</td> -</tr> - -<tr> -<td align="left">Commercial Hardware Co.</td> -<td align="right">Back Cover</td> -</tr> - -<tr> -<td align="left"><span style="margin-left: 1em;">Stoves, Kitchen Utensils, etc.</span></td> -</tr> - -<tr> -<td align="left">Crescent Creamery</td> -<td align="right"><a href="#Page_56">56</a></td> -</tr> - -<tr> -<td align="left"><span style="margin-left: 1em;">Blue Ribbon Butter.</span></td> -</tr> - -<tr> -<td align="center" colspan="2"><br /><b>E</b></td> -</tr> - -<tr> -<td align="left">Elderkin—“The Piano Shop”</td> -<td align="right"><a href="#Page_22">22</a></td> -</tr> - -<tr> -<td align="left"><span style="margin-left: 1em;">Expert Piano Tuning.</span></td> -</tr> - -<tr> -<td align="left">Eagle Express</td> -<td align="right"><a href="#Page_54">54</a></td> -</tr> - -<tr> -<td align="left"><span style="margin-left: 1em;">Quick Service.</span></td> -</tr> - -<tr> -<td align="center" colspan="2"><br /><b>F</b></td> -</tr> - -<tr> -<td align="left">French Dyers and Cleaners</td> -<td align="right"><a href="#Page_26">26</a></td> -</tr> - -<tr> -<td align="center" colspan="2"><br /><b>G</b></td> -</tr> - -<tr> -<td align="left">Gilcrease Co.</td> -<td align="right"><a href="#Page_95">95</a></td> -</tr> - -<tr> -<td align="left"><span style="margin-left: 1em;">Maxwell Car.</span></td> -</tr> - -<tr> -<td align="left">Goldstein, S.</td> -<td align="right"><a href="#Page_101">101</a></td> -</tr> - -<tr> -<td align="left"><span style="margin-left: 1em;">Ladies’ Tailor and Furrier.</span></td> -</tr> - -<tr> -<td align="center" colspan="2"><br /><b>J</b></td> -</tr> - -<tr> -<td align="left">Jersey Farm Milk Co.</td> -<td align="right"><a href="#Page_98">98</a></td> -</tr> - -<tr> -<td align="left"><span style="margin-left: 1em;">Pasteurized Milk and Cream.</span></td> -</tr> - -<tr> -<td align="center" colspan="2"><br /><b>K</b></td> -</tr> - -<tr> -<td align="left">Kwong Chung Co.</td> -<td align="right"><a href="#Page_93">93</a></td> -</tr> - -<tr> -<td align="left"><span style="margin-left: 1em;">Chinese Merchant.</span></td> -</tr> - -<tr> -<td align="center" colspan="2"><br /><b>L</b></td> -</tr> - -<tr> -<td align="left">Lewis & Lukey</td> -<td align="right"><a href="#Page_97">97</a></td> -</tr> - -<tr> -<td align="left"><span style="margin-left: 1em;">Gents’ Furnishings.</span></td> -</tr> - -<tr> -<td align="left">Lincoln Garage</td> -<td align="right"><a href="#Page_45">45</a></td> -</tr> - -<tr> -<td align="left"><span style="margin-left: 1em;">Chalmers Car.</span></td> -</tr> - -<tr> -<td align="center" colspan="2"><br /><b>M</b></td> -</tr> - -<tr> -<td align="left">Meacham’s American Grocery Co.</td> -<td align="right"><a href="#Page_53">53</a></td> -</tr> - -<tr> -<td align="left"><span style="margin-left: 1em;">Groceries, Coffees, Teas, Spices, etc.</span></td> -</tr> - -<tr> -<td align="left">Motor Aid</td> -<td align="right"><a href="#Page_102">102</a></td> -</tr> - -<tr> -<td align="left"><span style="margin-left: 1em;">Cyclery and Repairing.</span></td> -</tr> - -<tr> -<td align="left">Murray, J. J.</td> -<td align="right"><a href="#Page_8">8</a></td> -</tr> - -<tr> -<td align="left"><span style="margin-left: 1em;">Sign and Pictorial Painter.</span></td> -</tr> - -<tr> -<td align="left">Mutual Creamery</td> -<td align="right"><a href="#Page_43">43</a></td> -</tr> - -<tr> -<td align="left"><span style="margin-left: 1em;">Blanchard Ice Cream.</span></td> -</tr> - -<tr> -<td align="center" colspan="2"><br /><b>N</b></td> -</tr> - -<tr> -<td align="left">Nevada Credit Co.</td> -<td align="right">Inside Front Cover</td> -</tr> - -<tr> -<td align="left"><span style="margin-left: 1em;">Home Furnishers.</span></td> -</tr> - -<tr> -<td align="left">Nevada Imp. and Supply Co.</td> -<td align="right"><a href="#Page_101">101</a></td> -</tr> - -<tr> -<td align="left"><span style="margin-left: 1em;">Farm Implements, etc.</span></td> -</tr> - -<tr> -<td align="left">Nevada Press</td> -<td align="right"><a href="#Page_22">22</a></td> -</tr> - -<tr> -<td align="left"><span style="margin-left: 1em;">Printers.</span></td> -</tr> - -<tr> -<td align="left">Nevada Tea Store</td> -<td align="right"><a href="#Page_58">58</a></td> -</tr> - -<tr> -<td align="left"><span style="margin-left: 1em;">Coffees, Teas, Spices, etc.</span></td> -</tr> - -<tr> -<td align="left">Nevada Transfer Co.</td> -<td align="right"><a href="#Page_51">51</a></td> -</tr> - -<tr> -<td align="left"><span style="margin-left: 1em;">Hauling, Packing, Storage, etc.</span></td> -</tr> - -<tr> -<td align="center" colspan="2"><br /><b>P</b></td> -</tr> - -<tr> -<td align="left">Paige Car</td> -<td align="right"><a href="#Page_55">55</a></td> -</tr> - -<tr> -<td align="left"><span style="margin-left: 1em;">The Real Car.</span></td> -</tr> - -<tr> -<td align="left">Palace Dry Goods House</td> -<td align="right"><a href="#Page_35">35</a></td> -</tr> - -<tr> -<td align="left"><span style="margin-left: 1em;">Reno’s Big Modern Store.</span></td> -</tr> - -<tr> -<td align="left">Palace Postal Card House</td> -<td align="right"><a href="#Page_98">98</a></td> -</tr> - -<tr> -<td align="left">Parker’s Harp Orchestra</td> -<td align="right"><a href="#Page_6">6</a></td> -</tr> - -<tr> -<td align="left"><span style="margin-left: 1em;">Music for all occasions.</span></td> -</tr> - -<tr> -<td align="left">Peoples’ Fish Market</td> -<td align="right"><a href="#Page_62">62</a></td> -</tr> - -<tr> -<td align="left"><span style="margin-left: 1em;">All kinds of Fresh Fish.</span></td> -</tr> - -<tr> -<td align="left">Pesce, Emilio C.</td> -<td align="right">Center of Pages</td> -</tr> - -<tr> -<td align="left"><span style="margin-left: 1em;">Jeweler and Watchmaker.</span></td> -</tr> - -<tr> -<td align="left">Petritsch, Dr. J. F.</td> -<td align="right"><a href="#Page_6">6</a></td> -</tr> - -<tr> -<td align="left"><span style="margin-left: 1em;">Specialist.</span></td> -</tr> - -<tr> -<td align="center" colspan="2"><br /><b>R</b></td> -</tr> - -<tr> -<td align="left">Reno Brewing Co.</td> -<td align="right"><a href="#Page_48">48-49</a></td> -</tr> - -<tr> -<td align="left"><span style="margin-left: 1em;">Sierra and Royal Beers.</span></td> -</tr> - -<tr> -<td align="left">Reno Drug Co.</td> -<td align="right"><a href="#Page_5">5</a></td> -</tr> - -<tr> -<td align="left"><span style="margin-left: 1em;">Drugs and Prescriptions.</span></td> -</tr> - -<tr> -<td align="left">Reno News Co.</td> -<td align="right"><a href="#Page_9">9</a></td> -</tr> - -<tr> -<td align="left"><span style="margin-left: 1em;">Newspapers and Stationery.</span></td> -</tr> - -<tr> -<td align="left">Riverside Mill Co.</td> -<td align="right"><a href="#Page_10">10</a></td> -</tr> - -<tr> -<td align="left"><span style="margin-left: 1em;">Flour and Cereal Products.</span></td> -</tr> - -<tr> -<td align="left">Rock Springs Coal Yards</td> -<td align="right"><a href="#Page_36">36</a></td> -</tr> - -<tr> -<td align="left"><span style="margin-left: 1em;">Coal and Wood for Fuel.</span></td> -</tr> - -<tr> -<td align="center" colspan="2"><br /><b>S</b></td> -</tr> - -<tr> -<td align="left">Saturno Hotel</td> -<td align="right"><a href="#Page_93">93</a></td> -</tr> - -<tr> -<td align="left"><span style="margin-left: 1em;">Choice Apartments.</span></td> -</tr> - -<tr> -<td align="left">Semenza & Co.</td> -<td align="right"><a href="#Page_9">9</a></td> -</tr> - -<tr> -<td align="left"><span style="margin-left: 1em;">Groceries, Wines, Liquors, etc.</span></td> -</tr> - -<tr> -<td align="left">Sierra Vulcanizing Works</td> -<td align="right"><a href="#Page_93">93</a></td> -</tr> - -<tr> -<td align="left">Smitten, Dr. George M.</td> -<td align="right"><a href="#Page_98">98</a></td> -</tr> - -<tr> -<td align="left"><span style="margin-left: 1em;">Dentist.</span></td> -</tr> - -<tr> -<td align="left">Stever, Chas.</td> -<td align="right"><a href="#Page_54">54</a></td> -</tr> - -<tr> -<td align="left"><span style="margin-left: 1em;">Sporting Goods, etc.</span></td> -</tr> - -<tr> -<td align="center" colspan="2"><br /><b>U</b></td> -</tr> - -<tr> -<td align="left">Unique Store</td> -<td align="right"><a href="#Page_2">2</a></td> -</tr> - -<tr> -<td align="left"><span style="margin-left: 1em;">Ladies’ Suits, Gowns, Millinery, etc.</span></td> -</tr> - -<tr> -<td align="center" colspan="2"><br /><b>W</b></td> -</tr> - -<tr> -<td align="left">Western Music Co.</td> -<td align="right">Bottom of Pages</td> -</tr> - -<tr> -<td align="left"><span style="margin-left: 1em;">Kimball and Player Pianos.</span></td> -</tr> -</table> -</div> - - -<p><span class="pagenum"><a name="Page_5" id="Page_5">[5]</a></span></p> - -<hr class="tb" /> - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-007.jpg" width="600" height="1076" alt="Reno Drug Co. ad" /> -</div> -<div class="adtitle2"><i>Reno Drug Co.</i></div> - -<div class="center"><i>Corner 2nd and Center Streets</i><br /> - -<i>Nevada’s Most -Modern -Pharmacy</i><br /> - -<i>Prescriptions a Specialty</i><br /> -<i>For Prompt Delivery Phone 310</i></div> - - -<hr class="tb" /><p><span class="pagenum"><a name="Page_6" id="Page_6">[6]</a></span></p> - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-008.jpg" width="600" height="1053" alt="Dr. Petritsch's, Parker’s Harp Orchestra and Booth Studio's ads" /> -</div> -<div class="adtitle2">Dr. J. F. Petritsch</div> - - - -<div class="center"> -<table border="0" cellpadding="0" cellspacing="0" summary="hours"> -<tr> -<td align="center">Hours 9-12 A. M.</td> -<td align="center">Phone 523</td> -</tr> -<tr> -<td align="center">2-5 and 6-8 P. M.</td> -<td align="center">Res. 1383-W</td> -</tr> -<tr> -<td align="left">Sunday by Appointment</td> -</tr> -</table></div> - - - -<div class="center"><br /> -Special Attention Given to<br /> -Nerve, Spine and Chronic Diseases<br /> -<br /> -Rooms 4-5, Thoma Bigelow Bldg. RENO, NEVADA<br /> -</div> - -<hr class="tb" /> - -<div class="adtitle2">Parker’s Harp Orchestra</div> - -<div class="center"><i>Music for All Occasions</i><br /> - -<br /> -<i>E. EARL PARKER,<br /> -Director</i><br /> -<br /> -<i>Expert Piano Tuning</i><br /> -<i>P. O. Box 267</i><br /> -<i>Phone 942 J</i><br /> -</div> - -<hr class="tb" /> - -<div class="adtitle2">Booth Studio</div> - -<div class="center">L. T. BOOTH, Manager<br /> - -KODAK DEVELOPING AND FINISHING EXCLUSIVELY<br /> - - -Your Photo on Post Cards 4 for 50c<br /> -Bring or Send Your Films Prints Ready Following Day<br /> -Room 10, Byington Bldg. RENO, NEVADA<br /> -</div> - - -<hr class="tb" /><p><span class="pagenum"><a name="Page_7" id="Page_7">[7]</a></span></p> -<div class="figcenter" style="width: 600px;"> -<img src="images/i-009.jpg" width="600" height="1069" alt="Barnes Brothers Grocer's ad" /> -</div> - -<div class="center">If You Wish to<br /> - -BE HAPPY<br /> -Save Money on Your<br /> -<span class="u"><b><big>GROCERIES</big></b></span><br /> - -DELICATESSEN<br /> -Fresh Fruits and Vegetables<br /> -Home-Made Bread, Pies,<br /> -Cakes and Pastry<br /> -Fresh Butter and Eggs<br /> -<br /> -We Specialize in<br /> -DOMESTIC AND IMPORTED TEAS, COFFEE, SPICES AND<br /> -EXTRACTS<br /> -<br /> -<big><b>The BEST 30c Coffee in Town</b></big><br /> -<small><b>ALL LEADING BRANDS OF COCOA AND CHOCOLATE</b></small><br /><br /></div> - -<div class="adtitle2"> -BARNES BROTHERS<br /> -<span class="u"><small>GROCERS</small></span><br /> -</div><div class="center"> -PHONE 274<br /> -141-143 North Virginia Street RENO, NEVADA<br /> -</div> - - -<hr class="tb" /><p><span class="pagenum"><a name="Page_8" id="Page_8">[8]</a></span></p> - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-010.jpg" width="600" height="1074" alt="Murray Signs' and Anderson Turkish Baths' ads" /> -</div> - - - -<div class="adtitle2">J. J. Murray</div> - -<div class="center">The Old Reliable Sign and -Pictorial Painter<br /> - -<br /> -Gold Leaf<br /> -Silver Leaf<br /> -Silk Banners<br /> -Cloth and Board<br /> -Electric<br /> -<br /> - -In Fact All Kinds of Signs<br /> -Window Cards a Specialty<br /> - -<span class="smcap">Murray’s</span> -<small>SIGNS -ARE</small> -<span class="smcap">Classy -Signs</span> -<br /> -Studio 234 Sierra St. Phone 1162-J<br /> -<small>RENO, NEVADA</small><br /> -</div> - -<hr class="tb" /> - -<div class="adtitle2">Anderson’s -Turkish Baths</div> - -<div class="center">SWEDISH MASSAGE<br /> - -<br /> -Separate Departments for Ladies and Gentlemen<br /> -Lady and Gentlemen Attendants<br /> -Graduate Nurses<br /> -<br /> - -Phone 1107-W for Appointments<br /> - -<br /> -Equipped With the Gardner Reducing Machine<br /> -Thoma Bigelow Bldg. RENO, NEVADA<br /> -</div> - - -<hr class="tb" /><p><span class="pagenum"><a name="Page_9" id="Page_9">[9]</a></span></p> - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-011.jpg" width="600" height="1054" alt="Reno News Company and Semenza & Company's ads" /> -</div> -<div class="adtitle2">Reno News Company</div> - -<div class="center">Headquarters for All<br /> - -Eastern and Western Papers<br /> - -Complete Line of Periodicals, -Stationery and Notions<br /> - -Agents for<br /> -Oliver Typewriters and Supplies<br /> - -<br /> -36 West Second Street Phone 492<br /> -RENO, NEVADA<br /> -</div> - -<hr class="tb" /> - -<div class="adtitle2">Semenza & Company</div> - -<div class="center">Groceries, Hardware, Fruits -Vegetables<br /> - - -Liquors and Cigars<br /> - - -<small>IMPORTED GOODS A SPECIALTY</small><br /> - -A Trial Order is All We Ask<br /> - - -Phone 230 25-27 East Second Street<br /> -RENO, NEVADA<br /> -</div> - - -<hr class="tb" /> -<p><span class="pagenum"><a name="Page_10" id="Page_10">[10]</a></span></p> - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-012.jpg" width="600" height="1083" alt="Gold Medal ad" /> -</div> -<div class="adtitle2">GOLD MEDAL FLOUR</div> - -<div class="center">COSTS LESS -:- WORTH MORE<br /> - -Sold with a -money back -guarantee.<br /> - -Full Weight<br /> - -Sagebrush -Sodas are just -right.<br /> - - -<br /> -<big><b>Riverside Mill Co.</b></big><br /> - -Reno, Nevada</div> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum"><a name="Page_11" id="Page_11">[11]</a></span></p> - -<h2 class="faux">BREAD, -<small>MUFFINS, ROLLS, WAFFLES, -FRITTERS, ETC.</small></h2> - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-013a.jpg" width="600" height="96" alt="Bread, muffins, rolls, waffles, fritters, etc." /> -</div> - -<h3>WARNING</h3> - -<p>The making of bread is, to a large degree, a chemical operation, and should -be carried on with as much accuracy as a chemist would use in his laboratory. -The flour should be weighed or measured. The other ingredients should also -be weighed or measured accurately.</p> - -<p>Temperature is a particularly important factor in making good bread. <b>Do -not let sponge or dough get chilled.</b></p> - -<p>When potatoes are used, be sure that they are sound, white and mealy, and -in the fall, when the new crop is on the market, be careful that the potatoes -are fully ripe. More failures in bread making are due to the use of potatoes -which are thought to be ripe, but which are not fully matured, than any other -one thing.</p> - -<p>In making cake, a difference may be noted if the eggs are large or small, if -small use either more eggs or more water or milk.</p> - - -<h3>RECIPE FOR BREAD<br /> - -(University of Nevada Method)</h3> - -<p>Warm Gold Medal Flour in oven.</p> - - -<ul class="ingredients"><li>2 cups milk, scalded,</li> -<li>2 cups potato water,</li> -<li>2 medium potatoes, mashed very fine,</li> -<li>1 cake Fleishmann’s compressed yeast in ½ cup luke warm water,</li> -<li>1 teaspoonful salt,</li> -<li>1 tablespoonful sugar,</li> -<li>1 teaspoonful lard.</li> -</ul> - -<p>Add Gold Medal flour until mixture has appearance of cake batter; beat -with wooden spoon until very light. Let stand.</p> - -<p>Add Gold Medal flour and knead until smooth, brush butter over top of -dough, cover and let raise to twice original size.</p> - -<p>Mould into loaves and let raise twenty minutes.</p> - -<p>Put in very hot oven for ten minutes, then bake in slow oven forty-five -minutes.</p> - - -<h3>WHITE BREAD<br /> - -Quick Method</h3> - - -<ul class="ingredients"><li>1 quart Gold Medal Flour sifted,</li> -<li>1 cup or ½ pint milk or water,</li> -<li>1 cake compressed yeast,</li> -<li>½ teaspoonful salt,</li> -<li>2 teaspoonfuls sugar,</li> -<li>1 tablespoonful melted butter.</li> -</ul> - -<p>Dissolve yeast by breaking into a cup and adding 1 teaspoon sugar, mix -and let it stand 3 minutes. Sift flour in a bowl, make well in center, and add -water, salt, sugar, butter and yeast, mix and knead well, put in a warm place -to raise 1½ hours, or until light. Turn out on molding board, knead lightly, -shape into loaves, put in well buttered pans, let raise ¾ hour. Bake 45 minutes.</p> - - -<h3>BREAD</h3> - -<p>Cook 2 medium sized potatoes in 1 quart water. Use the water. Must be -1 quart to scald 1 teacup Gold Medal flour. Mash potatoes and add to the flour, -using more flour if necessary. Soak 1 cake of yeast in a cup of warm water. -When this is cold, stir into the mixture already prepared. Let it stand over -night, stirring occasionally. Set in a warm place. Next morning add 1 heaping -teaspoonful of lard, 2 of sugar and 1 teaspoonful of salt. If necessary ½ -teaspoonful of soda. Stir in flour until proper consistency; knead hard. Put -to rise and knead lightly the second time; put in pans to rise again. Bake in -a moderate oven. This also makes nice light rolls.</p> - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-013-chisums_icecream.jpg" width="600" height="143" alt="Eat Chism’s Quality Ice Cream" /> -</div> - -<p><span class="pagenum"><a name="Page_12" id="Page_12">[12]</a></span></p> - - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-014-royalbeer_husbandhome.jpg" width="600" height="68" alt="Royal Beer Ad" /> -</div> - -<div class="center"><b><big>ROYAL BEER</big></b> If purchased by the Wife will keep -Husband Home.<br /> - -RENO BREWING CO.</div> - - - - -<h3>WHOLE WHEAT BREAD</h3> - - -<ul class="ingredients"><li>1 pint milk,</li> -<li>1 teaspoonful salt,</li> -<li>1 pint water,</li> -<li>½ cup sugar,</li> -<li>1 compressed yeast cake.</li> -</ul> - -<p>Scald the milk and add the water. When luke warm add salt, sugar, yeast -cake (dissolved in 2 tablespoons water) and sufficient Gold Medal Whole Wheat -flour to make a batter that will drop from the spoon. Beat continuously for -5 minutes. Cover and let stand in a warm place for 3 hours; then add sufficient -Whole Wheat flour to make a dough. Knead at once into loaves. Put in small -greased pans, cover and stand in warm place for an hour. Bake in a moderately -quick oven 45 minutes.</p> - - -<h3>GRAHAM BREAD</h3> - - -<ul class="ingredients"><li>2 quarts Gold Medal Graham Flour,</li> -<li>2 cups potato water,</li> -<li>1 yeast cake,</li> -<li>1 quart Gold Medal Flour,</li> -<li>1 tablespoonful salt,</li> -<li>1 small cup molasses or sugar,</li> -<li>1 tablespoonful melted lard.</li> -</ul> - -<p>Dissolve yeast cake in lukewarm water. Mix all ingredients into as stiff a -dough as can be stirred with a spoon, adding lukewarm water to make it the -proper consistency. Let it stand over night. In the morning stir it down with -a spoon thoroughly. Have bread tins greased. Fill each one about ½ full and -let rise to the top of the pans. Bake in moderate oven 1 hour for good-sized -loaves.</p> - - -<h3>RYE BREAD</h3> - - -<ul class="ingredients"><li>1 pint milk,</li> -<li>1 pint water,</li> -<li>½ teaspoonful salt,</li> -<li>1 compressed yeast cake.</li> -</ul> - -<p>Scald the milk, add the water and salt, and when the mixture is luke-warm -add the yeast, moistened in two tablespoons warm water. Add sufficient Rye -Flour to make a batter, and beat thoroughly for ten minutes. Cover and stand -in a warm place for 2½ hours. Knead this dough quickly until it loses its -stickiness. Divide it into three or four loaves, put each loaf in a square pan; -cover and stand for an hour in the same warm place, about 75 Fahr., until it -has doubled in bulk, brush the top quickly with warm water and put it in a -hot oven. When brown, reduce the heat and bake ¾ of an hour. Turn each -loaf from the pan; stand on a board covered with a cloth but do not cover the -loaves. It is better to tip the board so that the air may circulate around the -entire loaf. This makes a nice crisp crust.</p> - - -<h3>MUFFINS</h3> - -<p>Break 2 eggs in a dish, salt them, and add 2 cups sweet milk, 2 cups flour, -piece butter half the size of an egg melted. Leave in lumps after stirring and -bake in hot iron gem pans.</p> - - -<h3>ROLLS</h3> - -<p>To 1 pint bread sponge add ½ cup water, 1 egg, ¼ cup butter, rubbing -butter and sugar together. Let rise after mixing; roll out; rise again and -bake.</p> - - -<h3>TEA ROLLS</h3> - -<p>One cup scalded milk, ¼ cup sugar, 1 teaspoonful salt, ¼ cup melted butter, -2 eggs, 1 cake yeast foam dissolved in ¼ cup luke-warm water, 1 pinch nutmeg, -3½ cups flour. When the milk is luke-warm add 2 cups flour, beat well and -add the dissolved yeast foam. Let rise, then add the butter, sugar, salt, nutmeg -and the well-beaten eggs. To this add enough of your flour to make a -soft dough. Knead well and let rise in a warm place. Shape into small rolls. -Put into a buttered pan, let rise, and bake in a brisk oven for 15 minutes.</p> - -<p><span class="pagenum"><a name="Page_13" id="Page_13">[13]</a></span></p> - - -<h3>RAISIN BREAD</h3> - -<p>Dissolve a tablespoon each of butter and lard in a cup of hot milk then add -a cup of either cold water or milk to the hot milk to make lukewarm. Sift a -quart of Gold Medal Flour with one teaspoon of salt, three tablespoons of -sugar, make a hole in center of flour and stir in half a cake of compressed -yeast, which has been dissolved in a little lukewarm water; add part of your -milk, stirring in the flour, then break in one or two eggs and the rest of the -milk; beat up the dough lightly, which must be a stiff batter. Let it raise all -night in a warm place and well covered. In the morning add a cupful each of -raisins and currants, two tablespoons of sugar and either some nutmeg or caraway -seeds or lemon peel. Make into two loaves, working very little; let rise -very light and bake three-quarters of an hour.</p> - - -<h3>NUT BREAD</h3> - - -<ul class="ingredients"><li>1 egg,</li> -<li>½ cup milk,</li> -<li>4 cups Gold Medal Flour,</li> -<li>1 cup chopped nuts,</li> -<li>1 cup sugar,</li> -<li>½ teaspoonful salt,</li> -<li>4 tablespoonfuls baking powder,</li> -<li>1 cup chopped raisins.</li> -</ul> - -<p>Beat eggs and sugar and stir in the milk. Have the flour, salt and baking -powder sifted and pour into it the milk mixture, adding the nuts and raisins. -Form into loaves when kneaded smooth, put in deep, well greased pans, let -raise twenty minutes in a warm place and bake forty to fifty minutes.</p> - -<p>Either the nuts or the raisins may be omitted.</p> - - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-005-pesce.jpg" width="600" height="207" alt="Emilio C. Pesce, Jeweller ad" /> -</div> - - - - -<h3>NUT BREAD</h3> - - -<ul class="ingredients"><li>1 cup milk,</li> -<li>1 dissolved yeast cake,</li> -<li>1½ quarts Whole Wheat Flour,</li> -<li>1 cup boiling water,</li> -<li>1 teaspoonful salt,</li> -<li>1 quart coarsely chopped walnuts,</li> -<li>2 tablespoonfuls molasses.</li> -</ul> - -<p>When milk and water are lukewarm add yeast cake (dissolved in ¼ cup -water), salt and flour. Beat. Let rise to double the size, then add the walnuts -and molasses. Put in pan and let rise double.</p> - - -<h3>HOMEMADE PRIZE RAISIN BREAD</h3> - -<p>Make a sponge of 1 cake of compressed yeast with 1 tablespoonful sugar -dissolved in ½ cup lukewarm water. To 1 cup of scalded milk add 1 cup of hot -water and when lukewarm add the yeast and 2 cups white flour and beat for -five minutes. Let rise until very light. Then add 3 tablespoonfuls each of -sugar and Crisco creamed together, 1 teaspoonful salt and 1½ cups Seeded -Raisins cut in halves. Stir in flour until stiff, then knead until dough is smooth -and elastic, using 6 to 8 cups of Gold Medal Flour. Cover to let rise and when -light, double in bulk, mould into loaves, and when again light bake about -one hour.</p> - - -<h3>FRUIT AND NUT ROLLS</h3> - -<p>Sift together 2 cups Gold Medal Flour, ½ teaspoonful salt and 3 teaspoonfuls -baking powder. Work 3 or 4 tablespoonfuls butter into flour and add about -¾ cup milk to make soft dough. Knead lightly and roll out thin into oblong -sheet. Brush dough with 2 tablespoonfuls melted butter; sprinkle over with 2 -tablespoonfuls sugar, ¾ teaspoonful cinnamon, ½ cup chopped nuts and ½ -cup finely cut Seeded Raisins. Roll up snugly, cut off half-inch slices and lay -cut side up on buttered and floured baking sheet. Let stand ten minutes, then -bake in hot oven.</p> - -<p><span class="pagenum"><a name="Page_14" id="Page_14">[14]</a></span></p> - -<hr class="tb" /> - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-016a-sierrabeer_health.jpg" width="600" height="70" alt="Sierra Beer for health ad" /> -</div> -<div class="center"><b>SIERRA BEER FOR HEALTH—Phone 581</b></div> -<hr class="tb" /> - - - -<h3>FRENCH ROLLS</h3> - -<p>Made by rolling dough between the hands into small oval shapes about a -finger long, tapering at each end, and put together in pairs; or rolling into -egg-shaped pieces and cutting them half through the middle. Another shape -is first a ball, then cut it half through each way, top to bottom, and right to -left. Long rolls are shaped and cut across in slanting cuts; or the whole mass -of dough is rolled under the hand and made into a large ring, pinching the ends -together; then cut half way through, two inches apart, with a pair of scissors. -A knife dipped in melted Cottolene keeps these cuts from coming together.</p> - - -<h3>WHOLE WHEAT GEMS</h3> - -<p>Mix with 2 cups of Gold Medal Whole Wheat Flour 1 tablespoonful sugar, -½ teaspoonful salt, 1 cup milk, well beaten yolks of two eggs, one cup water. -Into this mixture add the beaten whites of the two eggs. Bake in hissing hot -gem pans thirty minutes.</p> - - -<h3>GENUINE PARKER HOUSE ROLLS</h3> - - -<ul class="ingredients"><li>3 tablespoonfuls butter,</li> -<li>1 teaspoonful salt,</li> -<li>½ cup lukewarm water,</li> -<li>1 yeast cake,</li> -<li>2 cups fresh milk,</li> -<li>1 tablespoonful sugar,</li> -<li>Whites two eggs,</li> -<li>6 cups Gold Medal Flour.</li> -</ul> - -<p>Scald the milk and add to it the sugar, salt and butter. Let it stand until -lukewarm then add three cups of flour and beat for five minutes. Add the -dissolved yeast cake and let it stand until very light and frothy; then the -remaining flour. Let it rise again until it is twice its original bulk, place on -your molding board, knead lightly and roll into a sheet half an inch thick. -Take a large biscuit cutter and cut the dough into rounds, brush with melted -butter, fold over and press the edges together. Place in a buttered pan one -inch apart. Let them rise until very light and bake in a hot oven 15 minutes.</p> - - -<h3>BOSTON MUFFINS</h3> - - -<ul class="ingredients"><li>1½ pints Gold Medal Flour,</li> -<li>½ pint Corn Meal,</li> -<li>1 tablespoonful sugar,</li> -<li>1 teaspoonful salt,</li> -<li>2 teaspoonfuls baking powder,</li> -<li>1 tablespoonful butter,</li> -<li>3 eggs,</li> -<li>1 pint (full measure) milk,</li> -<li>1 teaspoonful extract cinnamon (which may be omitted without detriment).</li> -</ul> - -<p>Sift together Gold Medal Flour, corn meal, sugar, salt, and powder; rub in -butter or lard; add eggs, beaten, milk, and extract cinnamon. Mix into batter -a little stiffer than ordinary griddle-cake batter. Have griddle heated regularly -all over; grease it, lay on it muffin-rings, also greased; half fill them with -batter. As soon as risen to tops of rings, turn them over gently with cake-turner; -bake nice brown on either side. They should bake in 7 or 8 minutes.</p> - - -<h3>POP-OVER ROLLS</h3> - - -<ul class="ingredients"><li>3 eggs,</li> -<li>9 ounces Gold Medal Flour,</li> -<li>Little salt,</li> -<li>1 pint milk.</li> -</ul> - -<p>Put the eggs, salt and flour into a bowl; mix in the milk and pour into deep -moulds. The moulds must be 2 inches high. Fill half full and bake in a hot -oven 25 minutes.</p> - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-016b-westernmusic_harmonyhome.jpg" width="600" height="149" alt="Harmopny in the home that has a piano Western Music Co." /> -</div> - -<div class="center"> -<span class="u">HARMONY</span> <span class="u">IN</span> <span class="u">THE</span> <span class="u">HOME</span><br /> -<span class="u">THAT</span> <span class="u">HAS</span> <span class="u">A</span> <span class="u">PIANO</span><br /> -WESTERN MUSIC CO. <span class="smcap">Reno, Nevada</span><br /> -</div> -<hr class="tb" /> -<p><span class="pagenum"><a name="Page_15" id="Page_15">[15]</a></span></p> - - - -<h3>ENGLISH MUFFINS</h3> - - -<ul class="ingredients"><li>1 quart Gold Medal Flour,</li> -<li>½ teaspoonful sugar,</li> -<li>1 teaspoonful salt,</li> -<li>2 large teaspoonfuls baking powder,</li> -<li>1¼ pints milk.</li> -</ul> - -<p>Sift together Gold Medal Flour, sugar, salt, and powder; add milk, and mix -into smooth batter trifle stiffer than for griddle cakes. Have griddle heated -regularly all over, grease it, and lay on muffin rings; half fill them, and when -risen well up to top of rings, turn over gently with cake-turner. They should -not be too brown—just a buff color. When all cooked, pull each open in half, -toast delicately, butter well, serve on folded napkin, piled high and very hot.</p> - - -<h3>RICE MUFFINS</h3> - - -<ul class="ingredients"><li>2 cups cold boiled rice,</li> -<li>1 pint Gold Medal Flour,</li> -<li>1 teaspoonful salt,</li> -<li>1 tablespoonful sugar,</li> -<li>1½ teaspoonfuls baking powder,</li> -<li>½ pint milk,</li> -<li>3 eggs.</li> -</ul> - -<p>Dilute rice, made free from lumps, with milk and beaten eggs; sift together -Gold Medal Flour, sugar, salt, and powder; add to rice preparation, mix into -smooth, rather firm batter; muffin-pans to be cold and well greased, then fill -⅔; bake in hot oven 15 minutes. One cup cold boiled hominy may be substituted -for rice.</p> - - -<h3>SOFT WAFFLES</h3> - - -<ul class="ingredients"><li>1 quart Gold Medal Flour,</li> -<li>½ teaspoonful salt,</li> -<li>1 teaspoonful sugar,</li> -<li>2 teaspoonfuls baking powder,</li> -<li>1 large tablespoonful butter,</li> -<li>2 eggs,</li> -<li>1½ pints milk.</li> -</ul> - -<p>Sift together Gold Medal Flour, salt, sugar and powder; rub in butter cold; -add beaten eggs and milk; mix into smooth, consistent batter that will run -easily and limpid from mouth of pitcher. Have waffle-iron hot and carefully -greased each time; fill 2-3, close it up; when brown turn over. Sift sugar on -them, serve hot.</p> - - -<h3>RICE WAFFLES</h3> - -<p>Into a batter as directed for soft waffles stir 1 cup of rice, free from lumps; -cook as directed in same recipe.</p> - - -<h3>VIRGINIA WAFFLES</h3> - -<p>Cook ½ cup white Corn Meal in 1½ cups boiling water 30 minutes, adding -1½ teaspoonfuls salt. Add 1½ cups milk, 2 tablespoonfuls sugar, 2 tablespoonfuls -melted butter, 2 cups Gold Medal Flour mixed with 2 heaping teaspoonfuls -baking powder, and 2 eggs, whites and yolks beaten separately. Cook in hot, -well-greased waffle-iron.</p> - - -<h3>GERMAN WAFFLES</h3> - - -<ul class="ingredients"><li>1 quart Gold Medal Flour,</li> -<li>½ teaspoonful salt,</li> -<li>3 tablespoonfuls sugar,</li> -<li>2 large teaspoonfuls baking powder,</li> -<li>2 tablespoonfuls lard,</li> -<li>Rind of 1 lemon, grated,</li> -<li>1 teaspoonful extract of cinnamon,</li> -<li>4 eggs,</li> -<li>1 pint thin cream.</li> -</ul> - -<p>Sift together Gold Medal Flour, sugar, salt, and powder; rub in lard cold; -add beaten eggs, lemon rind, extract, and milk. Mix into smooth, rather thick -batter. Bake in hot waffle-iron, serve with sugar flavored with extract of -lemon.</p> - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-013-chisums_icecream.jpg" width="600" height="143" alt="Eat Chism’s Quality Ice Cream" /> -</div> - -<p><span class="pagenum"><a name="Page_16" id="Page_16">[16]</a></span></p> - -<hr class="tb" /> - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-018a-royalbeer_smallpercent.jpg" width="600" height="71" alt="Royal Beer ad" /> -</div> -<p class="center"> -ROYAL BEER Small Percentage of Alcohol, -Large Percentage of Extracts<br /> -</p> - -<hr class="tb" /> - - -<h3>SWEET MUFFINS</h3> - - -<ul class="ingredients"><li>1 cup sugar,</li> -<li>1 egg,</li> -<li>1 tablespoonful melted butter,</li> -<li>1 pint sweet milk,</li> -<li>3 cups Gold Medal Flour,</li> -<li>2 teaspoonfuls baking powder,</li> -<li>1 teaspoonful salt.</li> -</ul> - -<p>Mix and sift dry ingredients; add milk and beaten egg and butter. Beat -hard, bake in greased muffin-pans.</p> - - -<h3>CORN BREAD</h3> - - -<ul class="ingredients"><li>2 tablespoonfuls melted lard,</li> -<li>1 tablespoonful sugar,</li> -<li>2 eggs,</li> -<li>1 pint sour milk,</li> -<li>Corn Meal for stiff batter,</li> -<li>1 teaspoonful baking powder,</li> -<li>1 tablespoonful Gold Medal Flour.</li> -</ul> - -<p>Mix together milk, beaten eggs and sugar; stir these into the flour and -corn meal; then add melted lard. Dissolve the soda in a few drops of boiling -water; add it and beat hard for several minutes. Have ready heated greased -dripping pans; pour in the batter and bake in a moderately quick oven from -20 to 30 minutes.</p> - - -<h3>CORN BREAD</h3> - - -<ul class="ingredients"><li>1 egg,</li> -<li>Pinch of salt,</li> -<li>1 tablespoonful sugar (oval),</li> -<li>1 cup sour milk,</li> -<li>1 tablespoonful Gold Medal Flour,</li> -<li>1 tablespoonful melted butter,</li> -<li>1 teaspoonful soda.</li> -</ul> - -<p>Beat egg well, add salt, sugar, Gold Medal Flour, stir in melted butter and -add soda to sour milk. While foaming pour into the other ingredients and stir -in enough corn meal to make batter grainy. Turn into hot buttered pans -and bake twenty minutes.</p> - - -<h3>JOKERS</h3> - - -<ul class="ingredients"><li>1½ cups Graham Flour,</li> -<li>2 teaspoonfuls yeast powder,</li> -<li>1½ cups Gold Medal Flour,</li> -<li>Pinch of salt.</li> -</ul> - -<p>Milk enough to make a stiffer batter than muffins. Put in last, 2 eggs, well -beaten. Bake in quick oven.</p> - - -<h3>TEA GEMS</h3> - - -<ul class="ingredients"><li>1 pint milk,</li> -<li>4 eggs,</li> -<li>2 cups Corn Meal,</li> -<li>1 teaspoonful salt,</li> -<li>2 teaspoonfuls baking powder,</li> -<li>1 cupful Gold Medal Flour,</li> -<li>1 tablespoonful butter.</li> -</ul> - -<p>Separate the eggs; beat the yolks and add the milk, salt and butter (melted). -Add the corn meal, baking powder and flour sifted together. Beat rapidly for -about two minutes. Then fold in the well-beaten whites of the eggs and bake -in greased gem pans in a quick oven for a half-hour.</p> - - -<h3>ENGLISH BUNS</h3> - - -<ul class="ingredients"><li>1 quart Gold Medal Flour,</li> -<li>4 eggs,</li> -<li>½ cup butter,</li> -<li>1½ cakes compressed yeast,</li> -<li>½ cup lukewarm water,</li> -<li>5 tablespoonfuls sugar,</li> -<li>½ cup nut meats,</li> -<li>½ cup chopped raisins.</li> -</ul> - -<p>Pour flour in bowl, break eggs in whole, add butter (melted), yeast which -has been dissolved by breaking into a cup and mixing with 1 tablespoonful -sugar, lukewarm water. Stir until all are mixed, beat well, put in warm place -to rise 1½ hours. Then sprinkle sugar, fruit and nuts over top, mix very lightly -with spoon. Drop into well buttered gem pans, let rise one-half hour. Bake -25 minutes.</p> - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-018b-westernmusic-buypiano_startright.jpg" width="600" height="149" alt="Another Western Music company ad" /> -</div> -<div class="center"> -<span class="u">MARRIED</span> <span class="u">LIFE</span><br /> -START RIGHT<br /> -<span class="u">BUY</span> <span class="u">A</span> <span class="u">PIANO</span><br /> -WESTERN MUSIC CO. <span class="smcap">Reno, Nevada</span><br /> -</div> - -<p><span class="pagenum"><a name="Page_17" id="Page_17">[17]</a></span></p> - -<hr class="tb" /> - - -<h3>TEA BISCUITS</h3> - -<p>Sift one quart of Gold Medal Flour with one teaspoonful of salt and 4 -rounding teaspoonfuls of baking powder. Into this rub 1 large tablespoonful -of Califene until it is of the consistency of cornmeal. Then add just enough -sweet milk to make a dough easily handled. Roll out ½ inch thick, place in -greased pan and bake for about fifteen minutes in a very hot oven.</p> - - -<h3>CREAM BISCUIT (Baking Powder)</h3> - -<p>Sift together one pint of Gold Medal Pastry Flour, three teaspoonfuls of -baking powder, and half a spoonful of salt. Moisten with cream as soft as can -be handled. Roll out on a well floured board, cut in small biscuits and place -in a pan, brushing over with melted butter or cream before baking. Have oven -very hot, and bake ten or fifteen minutes, according to size. For milk biscuits -use two tablespoonfuls of Cottolene to shorten. Mixture like this made softer -and baked in gem pans gives an easy and satisfactory drop biscuit.</p> - - -<h3>OLD-FASHIONED GINGER BREAD</h3> - - -<ul class="ingredients"><li>4 cups Gold Medal Flour,</li> -<li>1 cup sugar,</li> -<li>1 teaspoonful ginger,</li> -<li>1 teaspoonful cinnamon,</li> -<li>1 teaspoonful soda,</li> -<li>¾ cup molasses,</li> -<li>2 eggs,</li> -<li>1 cup milk,</li> -<li>¾ cup of oiled butter.</li> -</ul> - -<p>Mix dry ingredients and add molasses, milk, eggs and melted butter. Beat -smooth and bake in a sheet for about one hour.</p> - - -<h3>MILK BREAD</h3> - - -<ul class="ingredients"><li>1 pint milk, scalded and cooled,</li> -<li>1 tablespoonful sugar,</li> -<li>½ cup yeast,</li> -<li>1 tablespoonful butter melted in hot milk,</li> -<li>1 teaspoonful salt,</li> -<li>6 or 7 cups Gold Medal Flour.</li> -</ul> - -<p>Measure the milk after scalding and put in the mixing bowl; add the butter, -sugar and salt; when cool add the yeast, then stir in the flour, adding it gradually; -knead till smooth and elastic. Cover, let it rise till light; cut it down; -divide into four parts; shape into loaves or biscuit; let it rise in the pans. -Bake 40 to 50 minutes.</p> - - -<h3>WATER BREAD</h3> - - -<ul class="ingredients"><li>2 quarts sifted Gold Medal Flour,</li> -<li>1 teaspoonful salt,</li> -<li>1 tablespoonful sugar,</li> -<li>½ cup liquid yeast, or</li> -<li>1 cake compressed yeast dissolved in ½ cup water,</li> -<li>1 pint lukewarm water,</li> -<li>1 tablespoonful butter, or drippings, or lard.</li> -</ul> - -<p>Sift the flour and fill the measure lightly, not heaping, nor shaken down. -Turn it into a large bowl holding about 4 quarts. Reserve 1 cup flour to add -at the last if needed, and to use on the board. Mix the salt and sugar with -the flour; rub in the shortening until fine, like meal. Mix the yeast with the -water. If compressed yeast be used, dissolve ¼ of a cake in half a cup of -water. This is in addition to the pint of water to be used in mixing. Pour -the liquid mixture into the center of the flour, mixing it well with a broad -knife or a strong spoon. Knead it half an hour, or till smooth and fine grained. -Cover and let it rise until it doubles its bulk. Cut it down; let it rise again; -divide into four parts, then shape into loaves putting 2 in each pan, or reserve -some for biscuit. Cover and let it rise again to the top of the pan. Bake in a -hot oven nearly an hour.</p> - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-013-chisums_icecream.jpg" width="600" height="143" alt="Eat Chism’s Quality Ice Cream" /> -</div> - -<p><span class="pagenum"><a name="Page_18" id="Page_18">[18]</a></span></p> - -<hr class="tb" /> - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-020-sierrabeer_temperancedrink.jpg" width="600" height="70" alt="Sierra Beer as a temperance drink ad" /> -</div> -<p class="center"><b>SIERRA BEER Closer to a Temperance Drink -Than Any Other Beer. Phone 581</b></p> - -<hr class="tb" /> - - -<h3>BUCKWHEAT CAKES</h3> - -<div class="center"> -<b>Do You Like ’Em?<br /> -Well, I Guess!<br /> -Who Don’t?</b><br /> -</div> - -<p>Listen—This is the real thing. “Like Mother Made.” Remember?</p> - - -<ul class="ingredients"><li>1 cup Self-Rising Buckwheat and Wheat Flour Mixture,</li> -<li>1½ cups milk,</li> -<li>1 tablespoonful syrup.</li> -</ul> - -<p>Grease pan with half lard and butter. Serve quickly on hot plate.</p> - - -<h3>GENERAL GRIDDLE CAKES</h3> - -<p>One cup and cold cooked cereal, mash fine to free from lumps, add 1 beaten -egg, yolk and white separate, ½ teaspoonful baking powder, beat thoroughly. -Drop by spoonfuls on hot griddle and serve, when brown, with syrup.</p> - - -<h3>GRIDDLE CORN CAKES</h3> - - -<ul class="ingredients"><li>2 cups Yellow or White Corn Meal,</li> -<li>Boiling water,</li> -<li>1 egg beaten,</li> -<li>1 teaspoonful salt,</li> -<li>1 tablespoonful sugar,</li> -<li>Cold milk.</li> -</ul> - -<p>Add salt to corn meal, pour on boiling water to form a thick drop batter; -add maple syrup and sufficient cold milk to make a thick pour batter. Drop -by tablespoonfuls on a well-greased hot griddle and cook as griddle cakes. -Serve immediately.</p> - - -<h3>GRIDDLE CAKES WITH EGGS</h3> - - -<ul class="ingredients"><li>3 cups Gold Medal Flour,</li> -<li>2 teaspoonfuls baking powder,</li> -<li>1 teaspoonful salt.</li> -</ul> - -<p>Mix well together, add 2 well-beaten eggs and sufficient sweet milk to make -a thin drop batter. Bake at once on a hot, well-greased griddle. Make them -thin.</p> - - -<h3>GENEVA GRIDDLE CAKES</h3> - - -<ul class="ingredients"><li>1½ pints Gold Medal Flour,</li> -<li>4 tablespoonfuls sugar,</li> -<li>½ teaspoonful salt,</li> -<li>1½ teaspoonfuls baking powder,</li> -<li>2 tablespoonfuls butter,</li> -<li>4 eggs,</li> -<li>Nearly ½ pint milk.</li> -</ul> - -<p>Rub butter and sugar to white, light cream; add yolks of eggs, 1 at a time. -Sift Gold Medal Flour, salt, and powder together; add to butter, etc., with milk -and egg whites whipped to dry froth; mix together into a smooth batter. Bake -in small cakes; as soon as brown, turn and brown the other side. Have buttered -baking-tin; fast as browned, lay them on it, and spread raspberry jam over -them; then bake more, which lay on others already done. Repeat this until -you have used jam twice, then bake another batch, which use to cover them. -Sift sugar plentifully over them, place in a moderate oven to finish cooking.</p> - - -<h3>CINNAMON BUNS</h3> - -<p>Scald a pint of milk; add a quarter pound of butter, 2 tablespoonfuls of -sugar and 1 yeast cake, dissolved; add 2 eggs, well beaten, and sufficient Gold -Medal Flour to make a soft dough. Knead lightly; put aside in a warm place. -When very light roll into a sheet; spread with butter and dust with sugar and -then with currants. Cut into buns. Stand them in a greased pan, and when -very light bake in a moderate oven three-quarters of an hour.</p> - - -<h3>QUICK COFFEE CAKE</h3> - -<p>Sift together twice, 1 pint of Gold Medal Flour, ⅓ cup of sugar, 3 teaspoonfuls -of baking powder and ½ teaspoonful each of salt and ground cinnamon. -Mix to a soft dough with about half a cup of milk stirred into a well -beaten egg. Add 3 tablespoonfuls of melted Cottolene, spread in a shallow -pan, sprinkle with sugar mixed with cinnamon, and bake in a moderate oven.</p> - -<p><span class="pagenum"><a name="Page_19" id="Page_19">[19]</a></span></p> - - -<h3>BRAN OR GRAHAM BREAD</h3> - - -<ul class="ingredients"><li>1 pint Gold Medal Flour sifted,</li> -<li>¾ pint bran or graham flour,</li> -<li>1 cup lukewarm water,</li> -<li>½ teaspoonful salt,</li> -<li>2 teaspoonfuls sugar,</li> -<li>1 tablespoonful melted butter,</li> -<li>1 cake compressed yeast.</li> -</ul> - -<p>Dissolve yeast by breaking into a cup and adding 1 teaspoonful sugar, let -stand 3 minutes. Sift flour into a bowl, add graham flour or bran, make well -in center; add salt, sugar, butter, water, yeast. Mix and knead well, put in -warm place to rise 1½ hours, or until light. Turn on moulding board, knead -lightly, shape into loaves, put in a well-buttered pan, let rise ¾ hour. Bake 45 -minutes.</p> - - -<h3>CORN FRITTERS</h3> - -<p>To 1 pint scraped corn add ½ cup milk, ½ cup Gold Medal Flour, 1 tablespoonful -melted butter, 2 beaten eggs, 1 teaspoonful salt, ⅓ teaspoonful pepper, -1 teaspoonful baking powder. Beat well, and fry in small spoonfuls as -directed.</p> - - -<h3>CLAM FRITTERS</h3> - -<p>Wash and dry 25 good-sized clams or 2 strings soft-shell clams, discarding -black part. Chop fine. Make a plain fritter batter, using the clam liquor (or -that and milk) in place of milk. Stir in the chopped clams, season well with -salt and pepper, and fry as directed.</p> - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-005-pesce.jpg" width="600" height="207" alt="Emilio C. Pesce, Jeweller ad" /> -</div> - - - -<h3>HOMINY FRITTERS</h3> - - -<ul class="ingredients"><li>2 cups hominy (boiled),</li> -<li>2 eggs well beaten,</li> -<li>½ level teaspoonful salt,</li> -<li>½ cup milk,</li> -<li>½ cup Gold Medal Flour,</li> -<li>1 teaspoonful baking powder.</li> -</ul> - -<p>Cook all the above in a double boiler; pour out in biscuit tin and allow to -cool. Cut and fry in deep fat. Good with wild game.</p> - - -<h3>FRITTER BATTER</h3> - - -<ul class="ingredients"><li>2 cups Gold Medal Flour,</li> -<li>1 egg,</li> -<li>½ level teaspoonful salt,</li> -<li>1 cup milk.</li> -</ul> - -<p> -(For frying fish, vegetables or fruits)<br /> -</p> - -<p>Mix the above to a smooth batter and coat the article for frying; if for -fruit add a little sugar.</p> - - -<h3>FRUIT FRITTERS</h3> - -<p>Any kind of fruit may be made into fritters, as directed for apple fritters. -Whole canned fruits, drained from syrup, may also be used. Apples and other -fruits may also be prepared, coarsely chopped, stirred into a plain fritter -batter, and dropped by small spoonfuls into smoking hot fat, finishing as -already directed.</p> - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-013-chisums_icecream.jpg" width="600" height="143" alt="Eat Chism’s Quality Ice Cream" /> -</div> - -<p><span class="pagenum"><a name="Page_20" id="Page_20">[20]</a></span></p> - -<hr class="tb" /> - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-022.jpg" width="600" height="1063" alt="Alpine Wines ad" /> -</div> - - - -<div class="adtitle2">WINES</div> - -<div class="center"><i>Family Trade a Specialty. Prompt Delivery.</i><br /> -<i>All Kinds of Liquors—Imported, Domestic.</i></div> - -<p>For your daily table use as well as -for your Special Social Entertainment -must be the Highest Quality.</p> - -<p>GOOD WINE will add as much to -the success of a well appointed table as -the combined efforts of a good cook -and a charming Hostess.</p> - -<p>Being ourselves wine makers of long -experience, and with the largest stock -of wines at your disposal, we believe -we are in the best position to serve you -and serve you correctly.</p> - -<div class="center"><big>ALPINE WINERY</big><br /> - -Telephone Main 1348<br /> -116 N. Center Street RENO, NEVADA<br /> -<br /> - -<i>Largest Wine Dealers<br /> -in Nevada</i><br /> -<br /> -<i>Wholesale and<br /> -Retail</i><br /> -</div> - -<p><span class="pagenum"><a name="Page_21" id="Page_21">[21]</a></span></p> - -<hr class="tb" /> - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-014-royalbeer_husbandhome.jpg" width="600" height="68" alt="Royal Beer Ad" /> -</div> - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-032-westernmusic_kimball.jpg" width="600" height="146" alt="Western Music Kimball ad" /> -</div> - -<div class="adtitle2">WESTERN MUSIC CO.</div> - -<div class="center">PIANOS and PLAYER PIANOS<br /> - -12-14 EAST FOURTH ST. RENO, NEV.<br /> - -KIMBALL</div> - - - - -<hr class="chap" /> -<div class="chapter"></div> -<h2>“EAT, DRINK AND BE MERRY”<br /> - -<small>WHEN TO SERVE BEVERAGES</small></h2> - - -<p>Appetizer—Dry, pale sherry, plain or with a dash of bitters; vermouth; or -a cocktail.</p> - -<p>With Oysters—Rhine wine, Moselle, dry Sauternes, Chablis, or Capri (cool).</p> - -<p>With Soups—Sherry or Madeira (cool).</p> - -<p>With Fish—Sauternes, Chablis, Rhine wine, Mouselle or Capri (cool).</p> - -<p>With Entrees—Claret or Chianti (temperature of room).</p> - -<p>With Roast—Claret, Burgundy or Chianti (temperature of room).</p> - -<p>With Game—Champagne (cold), old vintage champagne (cool).</p> - -<p>With Pastry—Madiera (cool).</p> - -<p>With Cheese—Port (temperature of room).</p> - - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-005-pesce.jpg" width="600" height="207" alt="Emilio C. Pesce, Jeweller ad" /> -</div> - - - - -<p>With Fruit—Tokay, Malaga or Muscat (temperature of room).</p> - -<p>With Coffee—Brandy or Cordial (temperature of room).</p> - -<p>If you do not wish to serve such a variety, use the following, viz.: Either -Sherry, or Sherry and Bitters, Vermouth, or a cocktail as an appetizer; either -Rhine wine, Moselle, Sauternes, Chablis or Capri with oysters and fish.</p> - -<p>Either Sherry or Maleira with soup.</p> - -<p>Either Champagne, Claret, Burgundy, Chianti or Whiskey highball throughout -the meal.</p> - -<p>Either Brandy, Cordial or Port after dinner.</p> - -<p>Either Ale or Stout with oysters, fish, cold meats, steaks, chops or bread and -cheese.</p> - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-013-chisums_icecream.jpg" width="600" height="143" alt="Eat Chism’s Quality Ice Cream" /> -</div> - -<p><span class="pagenum"><a name="Page_22" id="Page_22">[22]</a></span></p> - -<hr class="tb" /> -<div class="figcenter" style="width: 600px;"> -<img src="images/i-024.jpg" width="600" height="1069" alt="The Piano Shop and The Nevada Press ads" /> -</div> -<div class="center"> -<span class="u">A Home Complete</span><br /> -<i>Has a Piano in it. Has Yours?</i><br /> -</div> - -<p class="unindent">IF NOT, see us. New and good used -Pianos and Players always on hand. -They are right in quality and price and -terms to suit.</p> - -<div class="center"> -Mail orders given prompt attention.<br /> -<br /> -TUNING, REPAIRING AND<br /> -REBUILDING A SPECIALTY<br /> -</div><div class="adtitle2"> -THE PIANO SHOP<br /> -</div> - -<div class="center"> -27 WEST FIRST STREET<br /> -Opposite T. & D. Theatre<br /> -<br /> -RENO, NEVADA<br /> -P. O. Address, Box 171<br /> -</div> - -<hr class="tb" /> - -<div class="adtitle2"> -The Nevada Press</div> -<div class="center"> -RENO, NEVADA<br /> -<br /> -AUSTIN JACKSON L. O. CANNON<br /> -LESSEES<br /> -<br /> -PRINTING<br /> -BOOKBINDING, SEALS<br /> -CERTIFICATES, ETC.<br /> -<br /> -SPECIAL RULED<br /> -BLANK BOOKS<br /> -<br /> -STEEL DIE EMBOSSING<br /> -A SPECIALTY<br /> -<br /> -Gazette Building :: Reno, Nevada<br /> -</div> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum"><a name="Page_23" id="Page_23">[23]</a></span></p> - - - -<h2 class="faux">CAKES<br /> -AND HOW TO MAKE THEM</h2> - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-025a.jpg" width="600" height="93" alt="Cakes and how to make them" /> -</div> - -<h3>BRIDES CAKE LOAF</h3> - - -<ul class="ingredients"><li>½ cup butter,</li> -<li>2 cups sugar,</li> -<li>1 cup milk,</li> -<li>1 cup corn starch,</li> -<li>2 cups Gold Medal Flour,</li> -<li>1 teaspoonful vanilla,</li> -<li>Whites of 8 eggs,</li> -<li>2 teaspoonfuls baking powder.</li> -</ul> - -<p>Sift all dry ingredients before measuring. Cream the butter and sugar well, -then add the whites of 2 eggs, unbeaten, and cream or beat well. Add the -flavoring, then add a little of the milk, sift in a little of Gold Medal Flour -which has been measured and sifted with baking powder and corn starch. -Beat, then add a little more milk and flour and so on until all is used. Lastly, -fold in lightly the whites of the remaining 6 eggs which have been beaten light -and dry. Bake one hour in a moderate oven, and when cold, ice with marshmallow -icing.</p> - - -<h3>BROWN STONE CAKE</h3> - -<p>One and one-half cupfuls sugar cream with one-half cupful butter, add -one-half cupful sweet milk; three tablespoonfuls chocolate (rounding) dissolved -in one-half cupful of warm water, four well beaten eggs, one teaspoonful baking -powder, two cupfuls flour; flavor with vanilla, bake in long pan.—Mrs. -Cora Dixon.</p> - - -<h3>FROSTING</h3> - -<p>Two small teacupfuls of powdered sugar creamed with butter size of an egg, -thin with cream, add the beaten white of one egg and one cup of walnuts -chopped fine.—Mrs. Cora Dixon.</p> - - -<h3>WEDDING CAKE</h3> - - -<ul class="ingredients"><li>1 pound butter,</li> -<li>1 pound sugar,</li> -<li>12 eggs,</li> -<li>1 pound Gold Medal Flour,</li> -<li>2 teaspoonfuls each of cinnamon and mace,</li> -<li>1 teaspoonful each of nutmeg and allspice,</li> -<li>½ teaspoonful cloves,</li> -<li>2 pounds raisins,</li> -<li>2 pounds currants,</li> -<li>1 pound citron,</li> -<li>1 pound almonds,</li> -<li>1 wineglass brandy,</li> -<li>1 lemon.</li> -</ul> - -<p>Line the pans with three thicknesses of paper; butter the top layer. Seed -and chop the raisins, wash and dry the currants, cut the citron in uniform -slices, about one-eighth of an inch thick, blanch the almonds and chop fine. -Mix all the fruit but the citron with the dough, insert pieces of citron after -dough is poured into pan.</p> - - -<h3>POUND CAKE</h3> - - -<ul class="ingredients"><li>1 pound butter,</li> -<li>1 pound sugar,</li> -<li>10 eggs,</li> -<li>1 pound Gold Medal Flour,</li> -<li>½ wine glass wine,</li> -<li>½ wine glass brandy.</li> -</ul> - -<p>Cream the butter; add the sugar, yolks of the eggs, wine, brandy, whites -of the eggs, and the flour. Place currants into one-quarter of the dough, and -almonds, blanched and pounded in rose water, into another part; leave the -remainder plain. Fill very small round tins three-quarter full. Into half of -those containing the plain dough put small pieces of citron, three in each, inserting -the citron upright a little way into the dough. Sift sugar over the tops -of those containing the citron and almond before putting them into the oven. -Bake 20 minutes. Frost the plain and currant cakes. Pound cake is lighter -when baked in small cakes than in loaves.</p> - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-013-chisums_icecream.jpg" width="600" height="143" alt="Eat Chism’s Quality Ice Cream" /> -</div> - -<p><span class="pagenum"><a name="Page_24" id="Page_24">[24]</a></span></p> - -<hr class="tb" /> - - -<h3>WHIPPED CREAM CAKE</h3> - - -<ul class="ingredients"><li>2 cups sugar,</li> -<li>½ cup butter,</li> -<li>2 cups Gold Medal Flour,</li> -<li>Yolks 8 eggs,</li> -<li>1 teaspoonful lemon extract,</li> -<li>2 teaspoonfuls baking powder,</li> -<li>1 cup corn starch.</li> -</ul> - -<p>Sift all dry materials before measuring. Cream sugar and butter well, add -gradually the yolks that have been beaten, beating all until very light and -creamy, then add the flavoring. Then alternate milk and Gold Medal Flour -that has been mixed with the corn starch and baking powder. Bake in well-buttered -layer pans, when cold put between the layers, rich dry whipped cream, -sweetened, using powdered sugar and flavoring. Add ½ cup more sugar to -remaining cream and use as icing, allowing 2 hours to harden.</p> - - -<h3>LADY BALTIMORE CAKE</h3> - - -<ul class="ingredients"><li>1 cup butter,</li> -<li>2 cups granulated sugar,</li> -<li>1 cup milk,</li> -<li>3½ cups Gold Medal Flour,</li> -<li>3 level teaspoonfuls baking powder,</li> -<li>1 teaspoonful rosewater,</li> -<li>Whites of 6 eggs beaten dry.</li> -</ul> - -<p>Cream the butter and beat in the sugar gradually. Sift together the flour -and baking powder and add to the butter and sugar alternately with the milk -and rose water. Lastly, add the egg whites. Bake in three layer cake pans. -Put the layers together with the following frosting:</p> - - -<h3>FROSTING FOR LADY BALTIMORE CAKE</h3> - - -<ul class="ingredients"><li>3 cups granulated sugar,</li> -<li>1 cup boiling water,</li> -<li>Whites of 3 eggs,</li> -<li>1 cup chopped raisins,</li> -<li>1 cup chopped nutmeats,</li> -<li>5 figs cut in thin slices.</li> -</ul> - -<p>Stir the sugar and water until the sugar is dissolved, then let boil without -stirring until the syrup from a spoon will spin a long thread, pour upon the -whites of the eggs, beaten dry, beating constantly meanwhile. Continue the -beating until the frosting is cold. Add the fruit and spread upon the cake.</p> - - -<h3>DEVIL CAKE</h3> - - -<ul class="ingredients"><li>½ cup butter,</li> -<li>1 cup sugar,</li> -<li>Yolks of 3 eggs,</li> -<li>¾ cup powdered sugar,</li> -<li>½ cup milk,</li> -<li>1 teaspoonful vanilla,</li> -<li>½ teaspoonful cinnamon,</li> -<li>¼ teaspoonful cloves,</li> -<li>2 level teaspoonfuls baking powder,</li> -<li>3 ounces, chocolate, melted,</li> -<li>1¾ cups sifted Gold Medal Flour,</li> -<li>Whites of 3 eggs beaten dry.</li> -</ul> - -<p>Cream the butter and add the cup of sugar. Beat the yolks, add the ¾ -cup of sugar and beat the two sugar mixtures together. Add the chocolate, -then the flour, sifted three times with the baking powder and spices, then the -milk, extract and whites of eggs. Bake in two layers and put together with a -fruit icing. Spread white icing above.</p> - - -<h3>FROSTING FOR DEVIL CAKE</h3> - - -<ul class="ingredients"><li>1½ cups sugar,</li> -<li>¾ cup water,</li> -<li>Whites of 2 eggs, beaten dry,</li> -<li>¼ cup each Sultana raisins, glace cherries and pecan nut meats.</li> -</ul> - -<p>Boil the sugar and water until the syrup spins a thread, and gradually beat -it into the whites of eggs. When cold put a few spoonfuls over the fruit and -nuts and put between the layers. Spread the rest on top of the cake.</p> - - -<h3>TO MIX CAKES CONTAINING NO BUTTER</h3> - -<p>Beat the egg yolks until very light and thick. Add the sugar gradually, -beating till very light and spongy. Add the flavoring and liquid, if used. Have -the whites of eggs whipped to a stiff froth. Add them alternately with the -sifted Gold Medal Flour (mixed with baking powder), and cut both in very -lightly and quickly.</p> - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-018b-westernmusic-buypiano_startright.jpg" width="600" height="149" alt="Another western music ad" /> -</div> - - -<p><span class="pagenum"><a name="Page_25" id="Page_25">[25]</a></span></p> - - -<hr class="tb" /><div class="figcenter" style="width: 600px;"> -<img src="images/i-018a-royalbeer_smallpercent.jpg" width="600" height="71" alt="Royal Beer ad" /> -</div> - - -<h3>TO MIX CAKES CONTAINING BUTTER</h3> - -<p>Cream the butter, beating till light. Gradually add the sugar, beating till -light and creamy. Add the yolks of eggs beaten till light, then the flavoring. -Beat in alternately the liquid and Gold Medal Flour, the latter mixed with -salt and baking powder. Lastly, add the beaten whites, and fruit, if used.</p> - - -<h3>CREAM PUFFS</h3> - - -<ul class="ingredients"><li>½ pint milk,</li> -<li>5 ounces sifted Gold Medal Flour,</li> -<li>5 eggs,</li> -<li>¼ pound butter.</li> -</ul> - -<p>Put the milk and butter in a sauce pan on the fire. When butter is all -melted and boiling stir in the flour. When partly cool add 5 eggs, one at a -time. Put the mixture in a bag with large tube and lay out into about the -size of large sponge drops, on a buttered pan; brush with egg. Bake in hot -oven. When done cut open on one side and fill with whipped cream, sweetened. -Flavor to suit.</p> - - -<h3>CREAM PUFF FILLING</h3> - - -<ul class="ingredients"><li>1 quart milk,</li> -<li>¾ pound sugar,</li> -<li>6 ounces Gold Medal Flour,</li> -<li>½ pint of yolks,</li> -<li>Flavor to taste.</li> -</ul> - -<p>Put the milk on the stove; when it comes to a boil put in the sugar, flour -and eggs, after beating them together thoroughly. Be careful not to let it -burn.</p> - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-005-pesce.jpg" width="600" height="207" alt="Emilio C. Pesce, Jeweller ad" /> -</div> - - - -<h3>SPONGE CAKE</h3> - -<p>Four eggs beaten separately; then beat together 2 cups sugar slowly beaten -in, 2 cups Gold Medal Flour, 1 teaspoonful baking powder, a pinch of salt; -last of all 1 cup boiling water, 1 teaspoonful lemon. Heat the pan.</p> - - -<h3>MAMMY BELDON CAKE</h3> - -<p>One cup sugar, ¾ cup butter, 4 eggs, 1½ cups milk. Cream butter and sugar -together, beat and add yolks of eggs, then milk, 3 cups Gold Medal Flour, thoroughly -mixed with 2 teaspoonfuls baking powder, 1 teaspoonful vanilla, beat -20 minutes, beat whites of eggs to a stiff froth and add stirring in gently. -Bake in layers or 40 minutes as a whole.</p> - - -<h3>FILLING FOR ABOVE</h3> - -<p>Take about 24 marshmallows, chopped fine, 1 teacupful sugar, boiled until -thread; stirring briskly, into marshmallows until cool, flavor to taste, spread between -layers. Sprinkle with assorted colored sugar for rainbow effect.—Mrs. -E. F. Kiessling, Reno, Nev.</p> - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-013-chisums_icecream.jpg" width="600" height="143" alt="Eat Chism’s Quality Ice Cream" /> -</div> - -<hr class="tb" /> -<p><span class="pagenum"><a name="Page_26" id="Page_26">[26]</a></span></p> - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-028.jpg" width="600" height="1073" alt="French Cleaners ad" /> -</div> - -<div class="adtitle2"> -French Cleaners<br /> -and Parisian<br /> -Dye Works Co.<br /></div> -<div class="center"> -All Kinds of<br /> -Dyeing, Cleaning and<br /> -Repairing<br /> -<br /> -Party Dresses, Fancy Gowns<br /> -and Men’s Clothing<br /> -Our Specialty<br /> -<br /> -THREE TELEPHONES<br /> -Main 814====Main 58====Main 663<br /> -<br /> -233 E. Plaza Street RENO, NEVADA<br /> -</div> - -<p><span class="pagenum"><a name="Page_27" id="Page_27">[27]</a></span></p> - -<hr class="tb" /> - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-016a-sierrabeer_health.jpg" width="600" height="70" alt="Sierra Beer ad" /> -</div> - - -<h3>SPICE CAKE</h3> - -<p>Three eggs, one cup of sugar, one cup of syrup, one cup butter, one cup -sweet milk, two teaspoonfuls baking powder, one teaspoonful spices, flour; do -not stir too thick.—Mrs. Cora Dixon.</p> - - -<h3>WHIPPED CREAM CAKE</h3> - - -<ul class="ingredients"><li>2 cups sugar,</li> -<li>½ cup butter,</li> -<li>2 cups Gold Medal Flour,</li> -<li>Yolks 8 eggs,</li> -<li>1 teaspoon lemon extract,</li> -<li>2 teaspoons baking powder,</li> -<li>1 cup corn starch.</li> -</ul> - -<p>Sift all dry materials before measuring. Cream sugar and butter well, add -gradually the yolks that have been beaten, beating all until very light and -creamy, then add the flavoring. Then alternate milk and Gold Medal Flour -that has been mixed with the corn starch and baking powder. Bake in well -buttered layer pans, when cold put between the layers, rich dry whipped cream, -sweetened, using powdered sugar and flavoring. Add ½ cup more sugar to -remaining cream and use as icing, allowing 2 hours to harden.</p> - - -<h3>LAYER CAKE (Plain)</h3> - - -<ul class="ingredients"><li>1 cup sugar,</li> -<li>¼ cup butter,</li> -<li>2 good cups Gold Medal Flour,</li> -<li>1 cup sweet milk,</li> -<li>1 teaspoonful vanilla,</li> -<li>2 teaspoonfuls baking powder.</li> -</ul> - -<p>Melt the butter, add sugar, beat till creamy, add one egg at a time, beating -well, then pour in milk, and sifted baking powder and flour. Add vanilla and -stir quickly. Bake in four well-greased layer tins. Usually requires ten -minutes to bake. Use any good filling.</p> - - -<h3>FUDGE CAKE</h3> - - -<ul class="ingredients"><li>½ cup butter,</li> -<li>1 cup sugar,</li> -<li>1 cup milk,</li> -<li>¼ cup chocolate,</li> -<li>¼ cup walnuts,</li> -<li>2 eggs,</li> -<li>2 teaspoonfuls baking powder,</li> -<li>2 heaping cups Gold Medal Flour.</li> -</ul> - -<p>Melt butter in pan over steam, cream the sugar and butter together, add -eggs, beating well, add milk. Sift in flour, baking powder and ground chocolate, -put in broken nuts, stir batter quickly. Bake in well-greased cake tins.</p> - - -<h3>POUND LOAF CAKE</h3> - - -<ul class="ingredients"><li>1 cup butter,</li> -<li>1 cup milk,</li> -<li>1½ cups sugar,</li> -<li>2 cups Gold Medal Flour,</li> -<li>5 eggs,</li> -<li>2 teaspoonfuls baking powder,</li> -<li>2 teaspoonfuls vanilla.</li> -</ul> - -<p>Melt butter, add sugar, cream butter and sugar together, then add yolks of -eggs one at a time, beating well, then milk, sift in the flour and baking powder, -and beat the whites of the eggs to a stiff froth before adding. Bake in a deep, -well-greased pan. Bake in a slow oven for from thirty to forty minutes. Stir -in the vanilla with the milk.</p> - - -<h3>MARGUERITES</h3> - -<p>Mix ¼ cup hickorynuts with the beaten whites of 2 eggs and 1 tablespoonful -sugar. Heap this mixture up on Saratoga crackers and set in oven to brown -slightly.</p> - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-013-chisums_icecream.jpg" width="600" height="143" alt="Eat Chism’s Quality Ice Cream" /> -</div> - -<p><span class="pagenum"><a name="Page_28" id="Page_28">[28]</a></span></p> - -<hr class="tb" /> - - -<h3>NUT CAKE</h3> - - -<ul class="ingredients"><li>½ pound hickory nut meats,</li> -<li>Scant cup of sugar,</li> -<li>1 teaspoonful cinnamon,</li> -<li>1 teaspoonful vanilla,</li> -<li>Whites of 3 or 4 eggs, according to size.</li> -</ul> - -<p>Roll the nut meats fine, beat the eggs stiff and add sugar to them. Mix all -ingredients together. The consistency must be stiff. Drop from a teaspoon -on buttered pan. Bake in moderate oven. If hickory nuts are not procurable, -English walnuts and pecans may be substituted.</p> - - -<h3>SPONGE CAKE</h3> - - -<ul class="ingredients"><li>3 eggs,</li> -<li>1 scant cup sugar,</li> -<li>1 tablespoonful hot water,</li> -<li>2 teaspoonfuls vinegar,</li> -<li>½ teaspoonful salt,</li> -<li>½ teaspoonful extract of lemon,</li> -<li>1 cup Gold Medal Flour,</li> -<li>½ teaspoonful baking powder.</li> -</ul> - -<p>Beat the yolks until thick and light; add sugar gradually and continue -beating; then add water and vinegar; add the salt to the whites and beat -until very stiff; sift the flour with baking powder three times; add the flavoring -and fold in the flour and the beaten whites alternately as gently as possible. -Bake about 30 minutes in slow oven until well risen; then increase the -heat. Invert to cool, then remove from pan.</p> - - -<h3>WALNUT TORTE</h3> - - -<ul class="ingredients"><li>1 pound English walnuts or almonds,</li> -<li>1 cup sugar,</li> -<li>9 eggs,</li> -<li>¼ cup grated chocolate,</li> -<li>½ cup of fine cracker crumbs.</li> -</ul> - -<p>Chop the nuts, reserving twenty-three halves for decorating the top. Mix -the chopped nuts and chocolate. Beat yolks thoroughly with Dover beater, -add sugar and beat again. Then mix with the nuts, crumbs and chocolate, -and stir well. Beat whites of eggs until stiff and add lastly, just as in sponge -cake. Bake in moderate oven forty-five minutes in prepared spring form.</p> - - -<h3>UNEEDA BISCUIT TORTE</h3> - -<p>Yolks of 8 eggs with 1¾ cups sugar—beat well. Ten Uneeda Biscuits -rolled fine. One cup grated walnuts.</p> - -<p>Grated rind and juice of one-half lemon—biscuits added to eggs—then nuts -and lemon—lastly beaten whites of 8 eggs. Bake in slow oven 40 minutes. Do -not grease pan.</p> - - -<h3>CREAM FOR CREAM CAKES</h3> - - -<ul class="ingredients"><li>1 quart milk,</li> -<li>4 eggs,</li> -<li>½ pound powdered sugar,</li> -<li>3 ounces corn starch,</li> -<li>Whites of six eggs,</li> -<li>A little salt,</li> -<li>Vanilla flavor to taste.</li> -</ul> - -<p>Put the milk on the fire in a pan to boil; while the milk is coming to a boil -put the eggs, sugar, corn starch and salt into a dish and mix well together; -when the milk boils turn this into it, stirring the while, and as soon as it all -comes to a boil take it off, and when nearly cold add the whites of the six eggs, -beat up to a stiff froth.</p> - - -<h3>JAM CAKE</h3> - -<p>Two cups sugar, 2 cups jam, 3 cups Gold Medal Flour, 1 teaspoonful cinnamon, -5 eggs, 1 teaspoonful baking powder, 1 cup butter, 1 cup sour milk, 1 -nutmeg, 1 teaspoonful vanilla, 1 teaspoonful soda.</p> - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-016b-westernmusic_harmonyhome.jpg" width="600" height="149" alt="Harmopny in the home that has a piano Western Music Co." /> -</div> - -<hr class="tb" /> -<p><span class="pagenum"><a name="Page_29" id="Page_29">[29]</a></span></p> - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-020-sierrabeer_temperancedrink.jpg" width="600" height="70" alt="Sierra Beer as a temperance drink ad" /> -</div> - - - - -<h3>LADY FINGERS</h3> - - -<ul class="ingredients"><li>1 pound sugar,</li> -<li>1 dozen eggs,</li> -<li>1 pound Gold Medal Flour,</li> -<li>Juice and rind of one lemon.</li> -</ul> - -<p>Mix sugar and eggs with an egg-beater to a light foam, until it is filled -with little bubbles; add the juice and grated rind of lemon, mix flour in carefully, -so as not to toughen mixture; lay on paper the shape of the little finger -and sprinkle with powdered sugar, and bake in large sheet pans; when done -take from the pans and let cool. Wet the under side of the paper and they -will come off easily, and then put two of the flat sides together.</p> - - -<h3>ORANGE CAKE</h3> - - -<ul class="ingredients"><li>5 eggs,</li> -<li>½ pound pulverized sugar,</li> -<li>1 orange,</li> -<li>½ pound Gold Medal Flour,</li> -<li>1½ dessert spoonfuls rose water.</li> -</ul> - -<p>Separate the whites from the yolks of eggs, then beat the whites and rose -water together with a clean whisk for half an hour; then add the sugar and -grated rind of the orange; when well mixed add juice of the orange and the -yolks of eggs; beat until smooth, then add flour, after putting it through a fine -sieve; mix up lightly and put in a deep pan and bake about one hour in a cool -oven. Lemon cake may be made the same way by substituting lemons for the -oranges.</p> - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-005-pesce.jpg" width="600" height="207" alt="Emilio C. Pesce, Jeweller ad" /> -</div> - - - -<h3>BOSTON LEMON SNAPS</h3> - - -<ul class="ingredients"><li>1 pound Gold Medal Flour,</li> -<li>¼ pound butter,</li> -<li>12 ounces sugar,</li> -<li>3 eggs,</li> -<li>½ ounce cream of tartar,</li> -<li>Lemon flavor.</li> -</ul> - -<p>Rub the butter and flour together then add the sugar, eggs, cream of tartar -and flavor; mix all together, break up in small pieces and make in little balls; -put on pans and flatten out with the hand; bake in a cool oven.</p> - - -<h3>GRAND DUKE CAKE</h3> - -<p>Cream together ⅔ cup butter and 2 cups sugar. Add 1 cup milk alternately -with 3½ cups Gold Medal Flour sifted with 2 teaspoonfuls baking powder, ¼ -teaspoonful almond, ¾ teaspoonful vanilla, and beat well. Fold in stiffly -beaten whites of 6 eggs. Bake in three square layer-cake tins. Put layers -together with raisin frosting. Boil 3 cups sugar with 1 cup water until syrup -will spin thread. Pour onto whites of 3 eggs beaten very stiff. Beat until -cool, and add 1¼ cups seeded raisins cut fine, ¾ cup chopped nuts and ½ cup -chopped candied apricots, plums, pineapple or cherries.</p> - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-013-chisums_icecream.jpg" width="600" height="143" alt="Eat Chism’s Quality Ice Cream" /> -</div> - -<p><span class="pagenum"><a name="Page_30" id="Page_30">[30]</a></span></p> - -<hr class="tb" /> - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-014-royalbeer_husbandhome.jpg" width="600" height="68" alt="Royal Beer Ad" /> -</div> - - - -<h3>SOUR MILK DOUGHNUTS</h3> - - -<ul class="ingredients"><li>2 eggs, beaten light,</li> -<li>3 even tablespoonfuls melted butter,</li> -<li>4 cups Gold Medal Flour,</li> -<li>1 cup sugar,</li> -<li>1 cup sour milk,</li> -<li>½ teaspoonful soda,</li> -<li>1 saltspoonful each of cinnamon and salt.</li> -</ul> - -<p>Enough more Gold Medal Flour to make just soft enough to roll out. Mix -the dough rather soft at first. Have the board well floured, and the fat heating. -Roll only a large spoonful at first. Cut into rings with an open cutter. Mix -the trimmings with another spoonful. Work it lightly till well floured and -roll again. Roll and cut all out before frying. The fat should be hot enough -for the dough to rise to the top instantly.</p> - - -<h3>DOUGHNUTS AND CRULLERS</h3> - -<p>The fat should be in a deep pot (to obviate any danger of boiling over), -and should be of sufficient depth to cover the dough, when first dropped in. -It should be smoking hot, or the dough will absorb grease and be soggy. Not -more than half a dozen should be dropped in at any one time, or the fat will -be unduly cooled and some of the cakes submerged during the entire cooking; -in which case the cakes when cooked will be greasy and not light. One or two -pieces of dough should be cooked first as testers. When done the cakes should -be drained on unglazed paper, then rolled in powdered sugar.</p> - - -<h3>ALMOND COOKIES</h3> - - -<ul class="ingredients"><li>½ cup butter,</li> -<li>⅓ cup almonds blanched and finely chopped,</li> -<li>¼ teaspoonful cloves,</li> -<li>⅛ teaspoonful salt,</li> -<li>2 tablespoonfuls sherry wine,</li> -<li>1 cup Gold Medal Rolled Oats,</li> -<li>1 cup sugar,</li> -<li>1 egg beaten lightly,</li> -<li>½ teaspoonful cinnamon,</li> -<li>½ teaspoonful nutmeg,</li> -<li>Grated rind of half a lemon,</li> -<li>1 cup Gold Medal Flour,</li> -<li>2 teaspoonfuls baking powder.</li> -</ul> - -<p>Cream the butter; add the sugar gradually; add egg well beaten without -separating; almonds, Gold Medal Flour, oats, spices, baking powder, thoroughly -mixed; add lemon rind and sherry. Drop in piles about the size of an English -walnut—1½ inches apart on a buttered sheet. Spread with a spatula and -press the half of an almond meat on top of each. Bake in a moderate oven 12 -to 15 minutes.</p> - - -<h3>GERMAN DOUGHNUTS</h3> - -<p>Scald 1 pint milk, pour hot over 1 pint Gold Medal Flour, and beat till -smooth; add ½ teaspoonful salt, and let cool. Add beaten yolks of 4 eggs, 1 -tablespoonful melted butter, 1 teaspoonful flavoring, ½ cup sugar, beaten whites -of eggs, 1 cup flour mixed with 2 teaspoonfuls baking powder, and more flour -to make a soft dough. Roll, cut, and fry.</p> - - -<h3>DOUGHNUTS</h3> - - -<ul class="ingredients"><li>2 cups Gold Medal Flour,</li> -<li>3 teaspoonfuls baking powder,</li> -<li>1 egg,</li> -<li>4 tablespoonfuls sugar,</li> -<li>1 teaspoonful nutmeg,</li> -<li>1 cup milk.</li> -</ul> - -<p>Sift the dry ingredients together, beat the egg until light and add to the -milk, and if flavor is used, add it now. Pour the liquid into the flour and mix -thoroughly and roll one-half inch thick, cut with a doughnut cutter and drop -into smoking hot fat.</p> - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-032-westernmusic_kimball.jpg" width="600" height="146" alt="Western music Kimball ad" /> -</div> - - -<p><span class="pagenum"><a name="Page_31" id="Page_31">[31]</a></span></p> - - - -<h3>BATH BUNS</h3> - -<p>Mix and sift 1 quart Gold Medal Flour, 2 teaspoonfuls baking powder, ½ -teaspoonful salt, ⅔ cup sugar, 1 teaspoonful powdered cinnamon. Add grated -rind 1 lemon, ½ cup chopped citron. Rub in ½ cup butter. Beat 6 egg yolks, -add ⅔ cup milk, and mix all to soft dough, adding more milk if needed. Mold -with the hands in round buns. Place 1 inch apart on greased pans. Brush -with milk, sprinkle with chopped citron, and bake in quick oven.</p> - - -<h3>ROLLED OATS CRISPS</h3> - - -<ul class="ingredients"><li>2 eggs,</li> -<li>2½ cups Gold Medal Rolled Oats,</li> -<li>½ teaspoonful salt,</li> -<li>¾ cup brown sugar,</li> -<li>1 teaspoonful baking powder,</li> -<li>1 tablespoonful shortening,</li> -<li>½ teaspoonful vanilla.</li> -</ul> - -<p>Beat up eggs thoroughly; add sugar gradually and continue with the beating; -put in salt and extract; mix separately the shortening with the rolled oats -and then mix all together. Drop in small pieces on greased baking pan, leaving -a good space between. Bake in a hot quick oven until crisp and brown. -Take off with a knife.</p> - - -<h3>HUCKLEBERRY SHORT CAKE</h3> - -<p>Two cups sugar, ½ cup butter, 1 teaspoonful salt, 1 pint milk, 2 heaping -teaspoonfuls baking powder sifted into 3 cups Gold Medal Flour, 1 quart -washed and well-drained huckleberries, more flour to make a very thick batter. -Bake in greased dripping-pan, break in squares, serve hot with butter.</p> - - -<h3>STRAWBERRY OR RASPBERRY SHORT CAKE</h3> - -<p>Pick, hull, wash, and drain berries. Sweeten, spread between layers of -short cake. Garnish top layer with large whole berries, dust with sugar, and -serve with cream or custard.</p> - - -<h3>CURRANT LOAF</h3> - - -<ul class="ingredients"><li>3 cups Gold Medal Flour,</li> -<li>⅔ cup butter,</li> -<li>½ cup sugar,</li> -<li>½ teaspoonful salt,</li> -<li>1 cup cleaned currants,</li> -<li>Grated rind 1 lemon,</li> -<li>2 teaspoonfuls baking powder.</li> -</ul> - -<p>Mix dry ingredients, rub in butter, add currants and lemon rind, mix to a -very thick drop batter with cold milk. Turn into well-greased loaf-pan, bake -1 hour in moderate oven.</p> - - -<h3>MOLASSES COOKIES</h3> - - -<ul class="ingredients"><li>1 quart molasses,</li> -<li>2 ounces soda,</li> -<li>1 pint and one gill of water,</li> -<li>¼ pound lard,</li> -<li>Sufficient Gold Medal Flour to mix.</li> -</ul> - -<p>Put the molasses, water, soda and lard in a bowl, mix them together; then -add flour enough to make a nice dough, suitable to roll out and cut; wash with -milk or water on top.</p> - -<p>Molasses cookies are very common cakes, but they are not easy to make, -for the reason that there is no rule you can work by that will answer in all -cases. All molasses does not work alike; some kinds will bear more water -than others, and the weather has to be taken into consideration. In cold -weather you can use more water than in warm weather. Sometimes you can -use the same quantity of water as molasses. Be very careful and not get the -dough too stiff, and do not work any more than is necessary to mix.</p> - - -<h3>SPICE CAKES</h3> - -<p>Two cups sugar, ½ cup butter, cup sour milk, 2 cups Gold Medal Flour, a -good ½ teaspoonful soda, the yolks of 5 eggs, 3 teaspoonfuls cinnamon, 2 teaspoonfuls -cloves, 2 teaspoonfuls allspice, 1 nutmeg.</p> - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-013-chisums_icecream.jpg" width="600" height="143" alt="Eat Chism’s Quality Ice Cream" /> -</div> - -<p><span class="pagenum"><a name="Page_32" id="Page_32">[32]</a></span></p> - -<hr class="tb" /> - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-018a-royalbeer_smallpercent.jpg" width="600" height="71" alt="Royal Beer ad" /> -</div> - - -<h3>OATMEAL COOKIES</h3> - -<p>Two and one-quarter cups Gold Medal Flour, 1 cup sugar, 2 eggs, 1 teaspoonful -soda, 2½ cups oatmeal, 1 cup butter, 2 tablespoonfuls sour milk, flavor to -taste. Roll, cut and bake quickly.</p> - - -<h3>COCOANUT DROP COOKIES</h3> - -<p>One cup brown sugar, 1 cup butter, ½ cup sour milk or ¼ cup butter and -½ cup cream, sour, 1 teaspoonful soda in milk, 1 teaspoonful baking powder, 2 -cups Gold Medal Flour, 1 box cocoanut. Drop from spoon on greased pans.</p> - - -<h3>GINGER SNAPS</h3> - -<p>One cup sugar, 1 cup Orleans molasses, 1 cup butter, heat them boiling hot, -take from the stove and stir in 1 cup Gold Medal Flour while hot, let cool, add -2 teaspoonfuls soda, dissolve in a little vinegar, 2 eggs, 1 heaping teaspoonful -of ginger in the flour, beat all the rest. Knead enough Gold Medal Flour in -to roll out nicely.</p> - - -<h3>EGGLESS CAKE (Fine)</h3> - -<p>Two cups sugar, 1 cup buttermilk, 4 cups Gold Medal Flour, 1 teaspoonful -each nutmeg, cloves, cinnamon and allspice, 2 cups raisins, chopped fine, 1 cup -butter, 1 cup cold coffee, 2 level teaspoonfuls soda, 1 cup nuts, chopped fine. -Mix all together. Add nuts and raisins last.</p> - - -<h3>PLAIN COOKIES</h3> - - -<ul class="ingredients"><li>¾ cup butter,</li> -<li>3 eggs,</li> -<li>2½ cups Gold Medal Flour,</li> -<li>1½ cups sugar,</li> -<li>2 tablespoonfuls milk,</li> -<li>2 teaspoonfuls baking powder.</li> -</ul> - -<p>Roll thin.</p> - -<p>Stir butter and sugar to cream, add beaten eggs, flour, sifted with the baking -powder, and milk. Roll out thin and cut in circles.</p> - - -<h3>GRAHAM WAFERS</h3> - - -<ul class="ingredients"><li>½ cup butter or nut butter,</li> -<li>1 cup sugar,</li> -<li>1 egg,</li> -<li>1 teaspoonful bicarbonate soda,</li> -<li>2 tablespoonfuls milk,</li> -<li>Graham Flour.</li> -</ul> - -<p>Beat the butter to a cream; add the egg and beat again until light. Gradually -beat in the sugar. Dissolve the soda in two tablespoonfuls of water and -add it to the sugar mixture. Add the milk and work in sufficient graham -flour—about three cupfuls to make a very stiff dough. Knead until the mixture -will hold together. Roll into a very thin sheet and cut into two-inch squares. -Lift carefully with a cake-turner, put into slightly greased pans and bake in a -moderate oven until thoroughly crisp and lightly browned—about eight minutes.</p> - - -<h3>PEANUT SNAPS</h3> - - -<ul class="ingredients"><li>1½ cups butter,</li> -<li>2 cups sugar,</li> -<li>6 eggs,</li> -<li>1½ pints Gold Medal Flour,</li> -<li>½ cup cornstarch,</li> -<li>1 teaspoonful baking powder,</li> -<li>1 teaspoonful extract lemon,</li> -<li>½ cup chopped peanuts mixed with</li> -<li>½ cup granulated sugar.</li> -</ul> - -<p>Rub the butter and sugar smooth; add the beaten eggs, the Gold Medal -Flour, cornstarch, and powder, sifted together, and the extract; flour the -board, roll out the dough rather thin, cut out with biscuit-cutter, roll in the -chopped peanuts and sugar, lay on greased baking-tin; bake in rather hot oven -8 to 10 minutes.</p> - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-018b-westernmusic-buypiano_startright.jpg" width="600" height="149" alt="Another western music ad" /> -</div> - - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum"><a name="Page_33" id="Page_33">[33]</a></span></p> - - - - -<h2 class="faux">Fillings, Frostings and Icings</h2> -<div class="figcenter" style="width: 600px;"> -<img src="images/i-035.jpg" width="600" height="96" alt="Fillings, Frostings and Icings" /> -</div> - -<h3>BOILED CHOCOLATE FROSTING</h3> - - -<ul class="ingredients"><li>2 ounces chocolate,</li> -<li>½ cup cream,</li> -<li>2 whites of eggs,</li> -<li>Vanilla,</li> -<li>Powdered sugar.</li> -</ul> - -<p>Boil chocolate and cream and when cool add vanilla. Beat the whites to a -stiff froth, add powdered sugar until stiff enough to cut. Combine the two -mixtures, beat and spread.</p> - - -<h3>CARAMEL FROSTING</h3> - - -<ul class="ingredients"><li>¾ pound maple sugar, scraped,</li> -<li>¾ pound brown sugar,</li> -<li>Butter, size of an egg,</li> -<li>1½ cups cream.</li> -</ul> - -<p>Mix and boil slowly for forty minutes. Remove from stove and stir over -ice until the proper consistency to spread. If too stiff, thin with cream. Dip -knife in cream to spread.</p> - - -<h3>NUT OR FRUIT FILLING</h3> - - -<ul class="ingredients"><li>½ cup fruit (chopped fine),</li> -<li>Boiled frosting,</li> -<li>½ cup nuts (chopped fine).</li> -</ul> - -<p>To boiled icing add one cup chopped walnuts, almonds, pecans, hickory, -hazel nuts, chopped figs, dates, raisins, or selected prunes, separately or in -combination.</p> - - -<h3>MARSHMALLOW FROSTING</h3> - - -<ul class="ingredients"><li>½ pound marshmallows,</li> -<li>¼ cup milk or water,</li> -<li>Whites of 2 eggs,</li> -<li>1 teaspoonful vanilla.</li> -</ul> - -<p>Break the marshmallows in pieces, add milk or water, and put in double -boiler, over boiling water. Stir until melted. Take from fire and while hot -pour into the well beaten whites of eggs. Add vanilla.</p> - - -<h3>BOILED ICING</h3> - - -<ul class="ingredients"><li>1 cup sugar,</li> -<li>⅓ cup water,</li> -<li>¼ teaspoonful cream of tartar,</li> -<li>1 teaspoonful flavoring,</li> -<li>1 egg white (large).</li> -</ul> - -<p>Beat white of egg until frothy, add the cream of tartar and beat until stiff -and dry. Make syrup of sugar and water. When it has reached the honey -stage, or drops heavily from spoon, add 5 tablespoonfuls slowly to egg, beating -in well. Then cook the remainder of the syrup until it threads and pour over -the egg, beating thoroughly. Add flavoring and beat until cool enough to -spread.</p> - - -<h3>WHIPPED CREAM FILLING WITH PINEAPPLE AND NUTS</h3> - - -<ul class="ingredients"><li>1 yolk of egg,</li> -<li>2 tablespoonfuls powdered sugar,</li> -<li>½ cup whipped cream,</li> -<li>1 cup nut kernels, or ½ cup nuts and ½ cup pineapple.</li> -</ul> - -<p>Whip cream, same as above, using one-half cupful nuts and one-half cupful -pineapple, all chopped up.</p> - - -<h3>WHIPPED CREAM FILLING</h3> - - -<ul class="ingredients"><li>¾ cup thick cream,</li> -<li>¼ cup powdered sugar,</li> -<li>White of 1 egg,</li> -<li>½ teaspoonful vanilla.</li> -</ul> - -<p>Set medium sized bowl in pan of crushed ice to which water has been -added. Place cream in bowl and beat until stiff, with wire whip or, if possible, -use patent cream whipper. Whip up well that air bubbles may not be too large. -Add sugar, white of egg beaten stiff, and vanilla. Keep cool.</p> - - -<h3>CHOCOLATE FILLING</h3> - - -<ul class="ingredients"><li>½ cup sugar,</li> -<li>½ cup milk,</li> -<li>½ cup grated chocolate,</li> -<li>Yolk of 1 egg,</li> -<li>½ teaspoonful vanilla.</li> -</ul> - -<p>Melt chocolate, add sugar and milk, and boil when it forms a soft ball in -cold water, remove from fire. Add beaten yolk and vanilla. Cool and spread -between layers.</p> - - -<h3>ICING FOR WHITE CAKE</h3> - - -<ul class="ingredients"><li>1½ cups sugar,</li> -<li>1 cup water,</li> -<li>2 eggs (whites).</li> -</ul> - -<p>Boil sugar and water until it threads well, pour over the egg whites well -beaten, beating all the time, when partly cool add ½ cup chopped pineapple.</p> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum"><a name="Page_34" id="Page_34">[34]</a></span></p> - - - - -<h2 class="faux">PUDDINGS</h2> -<div class="figcenter" style="width: 600px;"> -<img src="images/i-036.jpg" width="600" height="97" alt="Puddings" /> -</div> - -<h3>PEACH COBBLER, SOUTHERN STYLE</h3> - -<p>A large pie baked in shallow baking tins from one to one and a half inches -in depth with bottom and top crust, glazed and sugared on top, and cut out -in squares or triangular pieces.</p> - -<p>Fine puff paste is too rich for this purpose; ordinary flaky pie crust made -with ten or twelve ounces of butter, to a pound of Gold Medal Flour, is best; -cover the bottom of the pan with a sheet of paste rolled quite thin, fill with -ripe peeled peaches, strew over them half their weight of sugar, and a little -nutmeg; cover with another thin sheet of paste, and bake about three-quarters -of an hour; when half done brush over the top with egg and water and strew -granulated sugar over; put back and bake to a rich color; when the fruit is -too dry to make its own syrup, make a sauce to go with the cobbler; all sorts -of fruit or rhubarb can be used this way; canned fruit should be stewed down -till the juice becomes thick before being put in the paste lined tins.</p> - - -<h3>BAKED CUSTARD</h3> - - -<ul class="ingredients"><li>3 yolks,</li> -<li>1 egg,</li> -<li>1 pint milk,</li> -<li>1⅓ cups sugar,</li> -<li>Pinch of salt.</li> -</ul> - -<p>Bake until firm in center.</p> - -<p>When you want caramel custard, then take ⅔ cup of granulated sugar, melt -the sugar until it turns a light brown then add it to the boiling milk.</p> - - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-005-pesce.jpg" width="600" height="207" alt="Emilio C. Pesce, Jeweller ad" /> -</div> - - - - -<h3>PLUM PUDDING</h3> - -<p>One and one-half cupfuls each grated bread, very fine chopped suet, raisins, -seeded, currants, mashed and picked, and coffee, sugar, one-half cupful of citron, -milk and orange marmalade, four eggs, two cups Gold Medal Flour, one teaspoonful -each of baking powder, cinnamon, cloves and nutmeg. Mix all these -together in large bowl, put in well-buttered mold, set in sauce pan with boiling -water to reach one-half up its sides. Now steam three and a half hours, turn -out carefully on dish and serve with wine sauce.</p> - - -<h3>RAISIN LAYER PUDDING</h3> - -<p>Pour 1 cup boiling water over ¾ cup sugar and boil three or four minutes. -Remove from fire and add 1 tablespoonful gelatine which has been soaked for -15 minutes in ¼ cup cold water. Let cool partially. When mixture begins -to thicken, heat until frothy, add stiffly beaten whites 3 eggs and beat twenty -minutes. Divide into two portions. Use new oblong bread pan for mold. Tint -half pale green, flavor with almond or lemon, add ½ cup rich canned apricots -cut in small pieces and drained from juice. Put into pan as first layer. Let -set before adding second layer, which should be tinted light pink, flavored -with vanilla. Into the pink layer beat ½ cup seedless raisins cooked until -tender and drained dry. Serve with whipped cream, garnish with chopped nuts.</p> - - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-016b-westernmusic_harmonyhome.jpg" width="600" height="149" alt="Harmopny in the home that has a piano Western Music Co." /> -</div> - - -<p><span class="pagenum"><a name="Page_35" id="Page_35">[35]</a></span></p> - -<hr class="tb" /> -<div class="figcenter" style="width: 600px;"> -<img src="images/i-037.jpg" width="600" height="1064" alt="Palace Dry Goods Store ad" /> -</div> -<div class="center"> -<big><b>RENO’S BIG, MODERN, STORE</b></big></div> -<p> -Make this Store your headquarters, it was -built for YOU. There is a comfortable -Rest Room here for your benefit. -</p> - - -<div class="center"><b><i>Do You Need Draperies?</i></b></div> - -<div class="blockquot"> - -<p>We carry the complete line of -“Colonial Draperies”, Cretonnes, -Tapestries, Scrims, Curtains, -Couch Covers, etc.</p></div> - -<div class="center"><b><i>Headquarters</i></b></div> - -<div class="blockquot"> - -<p>for Table Linens, Bedding of -every description, Staple Dry -Goods, Silks, Dress Goods and -Wash Goods.</p></div> - -<div class="center"><b><i>Our Ready to Wear</i></b></div> - -<div class="blockquot"> - -<p>We at all times show the very -latest novelties as regards Ladies’ -Suits, Dresses and Waists.</p></div> - -<div class="center"><b><i>Sole Agents For</i></b></div> - -<div class="blockquot"> - -<p>Merode Underwear, Trefousse -Kid Gloves, Pictorial Review -Patterns.</p></div> - - -<div class="adtitle2"> -PALACE DRY GOODS STORE</div> -<div class="center"> -Cor. West Second and Center Streets<br /> -<br /> -Mail Orders Carefully Filled the Same Day Received<br /> -</div> - -<p><span class="pagenum"><a name="Page_36" id="Page_36">[36]</a></span></p> - -<hr class="tb" /> -<div class="figcenter" style="width: 600px;"> -<img src="images/i-038.jpg" width="600" height="1053" alt="Rock Springs Coal Yards ad" /> -</div> -<div class="adtitle2"> -ROCK SPRINGS COAL YARDS</div> -<div class="center"> -J. E. MARTIN, Proprietor<br /> -<br /> -ALL KINDS OF<br /> - -WOOD<br /> - -AND<br /> - -COAL<br /> - -FOR FUEL<br /> -<br /> -Best Attention and -Equality to All<br /> -A Trial Is All We Ask<br /> -<br /> -Phone Us Your Orders<br /> -<span class="u">PHONE 1248</span><br /> -<br /> -235 Ralston Street RENO, NEVADA<br /> -</div> - -<p><span class="pagenum"><a name="Page_37" id="Page_37">[37]</a></span></p> - -<hr class="tb" /> - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-020-sierrabeer_temperancedrink.jpg" width="600" height="70" alt="Sierra Beer as a temperance drink ad" /> -</div> - - - - -<h3>BREAD CRUMB PUDDING WITH CORNMEAL</h3> - -<p>Carmelize ⅔ cup sugar, add to 1 quart milk scalded in double boiler, let -stand until dissolved; then add 2 cups stale bread crumbs and let soak until -softened. Beat 2 eggs slightly, add ⅓ cup sugar, ¼ teaspoonful salt, ½ teaspoonful -each Mapleine and vanilla, ⅔ cup seeded raisins cut in halves and -dredged with 2 tablespoonfuls Gold Medal Flour. Combine mixtures, turn into -buttered earthenware pudding dish and bake in moderate oven one hour. Serve -hot or cold with whipped cream sauce.</p> - - -<h3>RAISIN-APPLE TAPIOCA PUDDING</h3> - -<p>Cook 1 cup seeded raisins in 3 cups water until tender. Drain water from -raisins into double boiler. There should be 2½ cups. Add ¾ cup Minute Tapioca, -2 tablespoonfuls sugar, few grains salt and 1 tablespoonful butter and cook -over hot water until mixture is transparent. Pare and core 7 or 8 sour apples, -arrange in buttered baking dish, fill centers with 1 cup seeded raisins mixed -with ½ cup sugar, 2 tablespoonfuls lemon juice, 2 tablespoonfuls sifted cracker -dust and grated rind 1 lemon. Pour the tapioca over the apples. Bake in -moderate oven until apples are well done. Serve with custard sauce or cream, -plain or whipped. Sprinkle shredded cocoanut over the top.</p> - - -<h3>PRUNE WHIP</h3> - -<p>Wash a half pound of prunes and soak them over night. Cook them in the -water in which they were soaked until quite soft, remove the stones and press -the prunes through a potato masher. Add a quarter of a cup of sugar and -cook five minutes. Beat the whites of two eggs to a very stiff froth, add this, -with a half tablespoonful of lemon juice, to the prunes pulp, stirring in lightly -with a fork. Put all in a buttered shallow dish and bake twenty minutes in a -slow oven. Serve with cream or a custard made from the yolks of the eggs.</p> - - -<h3>RUSSIAN CREAM</h3> - - -<ul class="ingredients"><li>8 ounces sugar,</li> -<li>4 eggs,</li> -<li>10 leaves of gelatine,</li> -<li>½ pint whipped cream,</li> -<li>2 tablespoonfuls lemon juice,</li> -<li>½ gill orange juice,</li> -<li>½ pint white wine,</li> -<li>½ gill rum.</li> -</ul> - -<p>Beat the sugar, orange juice, eggs, wine and rum well together. Stir in a -saucepan till it thickens, then add the dissolved gelatine. Remove from the -fire, whisk briskly and stir in the whites of eggs beaten to a snow. Pour into -a mould rinsed with cold water, and, when set, turn out.</p> - - -<h3>FROZEN PUDDING</h3> - -<p>To two well-beaten eggs add two and one-half cups of milk and one-half -cup of sugar; put on the stove and add one tablespoonful of cornstarch dissolved -in a little milk; heat until it has the consistency of a thin custard; when -cold add chopped crystallized cherries, pineapple and walnuts, and flavor to -taste; then set it in a pail of ice and salt for four or five hours.</p> - - -<h3>BLACKBERRY PUDDING</h3> - -<p>Three eggs, 1 teacupful sugar, ½ cup Gold Medal Flour, 1 cup jam, ½ cup -butter, 1 teaspoonful soda dissolved in 3 teaspoonfuls of sour milk; add cinnamon -and nutmeg; mix and bake slowly ¾ of an hour.</p> - -<p>Sauce for Pudding—One pint boiling milk, 1 tablespoonful Gold Medal -Flour with milk; have ready 1 teacup sugar and ½ cup butter; mix thoroughly; -boil 2 or 3 minutes, add butter and sugar but do not boil.</p> - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-013-chisums_icecream.jpg" width="600" height="143" alt="Eat Chism’s Quality Ice Cream" /> -</div> - -<p><span class="pagenum"><a name="Page_38" id="Page_38">[38]</a></span></p> - -<hr class="tb" /> - - -<h3>BOILED CUSTARD</h3> - - -<ul class="ingredients"><li>1 quart milk,</li> -<li>1 cup sugar,</li> -<li>Pinch of salt,</li> -<li>Yolks of 4 eggs,</li> -<li>Teaspoonful vanilla,</li> -<li>1 ounce butter.</li> -</ul> - -<p>Put milk in double boiler with sugar, salt and butter. When boiling add -cornstarch which has been blended in a scant cup of water, or milk. Stir constantly. -When thick turn heat off and add the beaten yolks of eggs. Must be -done deftly so as to prevent curdling. Add vanilla when the custard is taken -from stove.</p> - - -<h3>APPLE TAPIOCA PUDDING</h3> - -<p>Pick over and wash ¾ of a cup of pearl tapioca. Pour 1 quart of boiling -water over it, and cook in the double boiler until transparent; stir often, and -add ½ teaspoonful of salt. Core and pare 7 apples. Put them in a round -baking dish, and fill the cores with sugar and lemon juice. Pour the tapioca -over them and bake till apples are very soft. Serve hot or cold with sugar -and cream. A delicious variation may be made by using half pears, or canned -quinces, and half apples.</p> - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-005-pesce.jpg" width="600" height="207" alt="Emilio C. Pesce, Jeweller ad" /> -</div> - - - -<h3>RAISIN DUFF</h3> - -<p>Dispose 1 quart sliced, pared apples, and ⅔ cup seeded raisins cut in halves, -in buttered granite baking dish. Sprinkle through them, as placed in dish, ½ -cup brown sugar, few grains salt, 2 tablespoonfuls Gold Medal Flour, ¼ teaspoonful -each mace and ginger that have been sifted together. Add ⅔ cup -water, cover and let bake while preparing the crust. Sift together 1 cup pastry -flour, 2 teaspoonfuls baking powder, ¼ teaspoonful salt and 2 tablespoonfuls -sugar. Work in 4 level tablespoonfuls butter, then add milk to make dough -soft as possible to handle. Roll thin and little larger than pan in which apples -have cooked. Remove pan from oven, dispose crust over apples loosely, press -edges to pan and cut openings in dough with scissors. Bake until crust is well -done. Serve hot with custard or hard sauce or whipped cream.</p> - - -<h3>BLANC MANGE</h3> - -<p>Parboil eighteen ounces of Jordan, and three ounces of bitter almonds, in a -quart and a pint of water, for about three minutes; drain them on a sieve, and -remove the skins, and wash them in cold water; after they have been soaked in -cold water for half an hour, pound them in a mortar with six ounces of sugar, -until the whole presents an appearance of a soft paste. This must then be -placed in a basin with eighteen ounces of loaf sugar, and mixed with a pint -and a half of water; cover the basin with a sheet of paper twisted around the -edges, and allow the preparation to stand in a cool place for about an hour in -order to extract the flavor of the almonds more effectually. The milk should -then be strained off from the almonds through a napkin, with pressure by -wringing at both ends. Add three ounces of clarified gelatine to the milk of -almonds. Pour the blanc mange into a mould embedded in rough ice, and when -set firm turn it out on its dish with caution, having first dipped the mould in -warm water.</p> - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-032-westernmusic_kimball.jpg" width="600" height="146" alt="Western music Kimball ad" /> -</div> - - -<p><span class="pagenum"><a name="Page_39" id="Page_39">[39]</a></span></p> - - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-016a-sierrabeer_health.jpg" width="600" height="70" alt="Sierra Beer ad" /> -</div> - - -<hr class="chap" /> -<div class="chapter"></div> -<h2 class="faux">SAUCES</h2> -<div class="figcenter" style="width: 600px;"> -<img src="images/i-041.jpg" width="600" height="93" alt="Sauces" /> -</div> - - -<h3>HARD SAUCE</h3> - -<ul class="ingredients"><li>¼ cup butter,</li> -<li>½ cup powdered sugar,</li> -<li>½ teaspoonful lemon or vanilla, or a little nutmeg.</li> -</ul> - -<p>Rub the butter to a cream in a warm bowl; add the sugar gradually, then -the flavoring. Back it smoothly in a small dish, and stamp it with a butter -mould or the bottom of a figured glass. Keep it on ice till very hard; or pile -it lightly on a small fancy dish and you may call it snowdrift sauce.</p> - - -<h3>HARD SAUCE</h3> - -<p>Beat one cup sugar and one-half cup butter to white cream; add whites of -two eggs; beat few minutes longer; add tablespoonful brandy and teaspoonful -extract nutmeg; put on ice until needed.</p> - - -<h3>CREAMY SAUCE</h3> - -<p>Cream two tablespoonfuls butter; beat in by degrees one-half cup powdered -sugar, two tablespoonfuls each of thick cream and sherry. Beat long and hard. -Just before serving stand bowl over hot water and beat until sauce looks -creamy, but is not hot enough to melt the butter.</p> - - -<h3>BRANDY SAUCE</h3> - -<p>Melt one rounding tablespoonful butter. Add three level tablespoonfuls -corn starch, ½ tablespoonful Gold Medal Flour, few grains salt. When well -blended, add one pint hot water gradually, stirring constantly, and cook five -or six minutes. Then add three-fourths of a cup of brown sugar, cook a minute, -add one teaspoonful vanilla extract and one tablespoonful brandy. Remove -from fire, add one rounding tablespoonful butter, and beat until very smooth. -Strain if necessary. Serve with steamed puddings.</p> - - -<h3>ORANGE SAUCE</h3> - -<p>Mix one teaspoonful corn starch with two tablespoonfuls of sugar. Squeeze -the juice from three oranges and heat it. When sufficiently hot add corn -starch and sugar and cook till clear.</p> - - -<h3>WINE SAUCE</h3> - -<p>Three-quarters pint water, one cup sugar, one small teaspoonful corn starch, -one teaspoonful of extract lemon and cinnamon, one-half gill of wine. Boil -water, add corn starch, dissolved, and the sugar; boil fifteen minutes, strain; -when about to serve, add extracts and wine.</p> - - -<h3>CARAMEL SAUCE</h3> - -<p>Put ⅓ cup sugar in a spider, stir over the fire until melted and light brown; -add very gradually ½ cup of boiling water and simmer 10 minutes; or, melt -sugar in sauce pan, add 1 pint cream and set over hot water until the caramel -liquifies.</p> - - -<h3>LEMON SAUCE</h3> - - -<ul class="ingredients"><li>2 cups hot water,</li> -<li>1 cup sugar,</li> -<li>1 lemon rind and juice,</li> -<li>2 tablespoonfuls corn starch,</li> -<li>2 tablespoonfuls butter.</li> -</ul> - -<p>Mix the sugar and corn starch, add the boiling water gradually, stirring -all the time. Cook 8 or 10 minutes, add lemon juice and butter. Serve hot.</p> - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-013-chisums_icecream.jpg" width="600" height="143" alt="Eat Chism’s Quality Ice Cream" /> -</div> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum"><a name="Page_40" id="Page_40">[40]</a></span></p> - - - - - -<h2 class="faux">PIES</h2> - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-042.jpg" width="600" height="96" alt="Pies" /> -</div> - -<h3>BANANA RAISIN PIE</h3> - -<p>Cook ½ cup chopped seeded raisins in 1 cup water until plump. Take from -fire, add 2 tablespoonfuls sifted cracker crumbs mixed with 1 tablespoonful -flour and 1 teaspoonful butter. Let stand covered until cold. Cut 1 large -banana in thin slices, add ¼ teaspoonful cinnamon, 2 tablespoonfuls lemon -juice, 3 tablespoonfuls sugar, ¾ teaspoonful lemon extract and grated rind ½ -lemon. Combine mixture, add 1 well-beaten egg and 2 tablespoonfuls seeded -raisins cut in pieces. Bake between two crusts.</p> - - -<h3>LEMON PIE</h3> - -<p>One small teacup of boiling water, put in juice and rind of one lemon, one -teaspoonful of corn starch to thicken; then add four egg yolks, one cup of -sugar, mixed together; beat the whites of two eggs stiff and put in with egg -yolks and sugar. After custard is done put on top the whites of the other -two eggs, put in oven and brown. Bake pie crust first.</p> - - -<h3>APPLE PIE</h3> - -<p>Stew green or ripe apples, when you have pared and cored them. Mash to -a smooth compote, sweeten to taste, and while hot, stir in a teaspoon butter -for each pie. Season with nutmeg. When cool, fill your crust, and either cross-bar -the top with strips of paste, or make without cover. Eat cold, with -powdered sugar strewed over it.</p> - - -<h3>PUMPKIN PIE</h3> - -<p>The following measure will make three good sized pies: Put into your -mixing dish one quart and a pint of stewed and strained pumpkin, about one-quarter -pound sugar, half cup molasses, half a tablespoonful each ginger, nutmeg, -a scant teaspoonful each of cinnamon and salt, one-quarter cup melted -butter and one quart of milk. Beat six eggs and add to the mixture, and stir -until the ingredients are well blended. Bake in a good, deep crust.</p> - - -<h3>RHUBARB PIE</h3> - -<p>Select the red stalks, cut off where the leaves commence, strip off the outside -skin, then cut in pieces one-half inch long; line a pie dish with paste, put -a layer of the rhubarb nearly an inch deep, a large teacup of sugar, sprinkle -with salt, shake over a little Gold Medal Flour, cover with a crust, slit in the -center, trim off the edge and bake in a quick oven until done. Rhubarb pies -made in this way are superior to those made of the fruit stewed.</p> - - -<h3>LEMON CUSTARD PIE</h3> - -<p>Make a good pie crust and prick bottom. Put one cup sugar and one cup -water in a saucepan and let come to a boil. Mix one tablespoonful cornstarch -in a little water and add to water and sugar on stove. When thick take off -stove and add a small chunk of butter; stir it up. Stir in the yolks of two -eggs and grated rind and juice of one lemon. Beat whites of two eggs until -thick and spread over pie when cooked; then put in oven to brown.</p> - - -<h3>CRANBERRY PIE</h3> - -<p>Three cups cranberries, stewed with one and one-half cups sugar, and -strained. Line pie plate with paste; put in cranberry jam; wash the edges, -lay three narrow bars across; fasten at edge, then three more across, forming -diamond-shaped spaces. Lay rim of paste; wash with egg wash; bake in quick -oven until paste is cooked.</p> - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-018b-westernmusic-buypiano_startright.jpg" width="600" height="149" alt="Another western music ad" /> -</div> - -<p><span class="pagenum"><a name="Page_41" id="Page_41">[41]</a></span></p> - -<hr class="tb" /> - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-014-royalbeer_husbandhome.jpg" width="600" height="68" alt="Royal Beer Ad" /> -</div> - - - -<h3>PRUNE PIE</h3> - -<p>Stew, stone and mash enough prunes to make a cupful of pulp. Add a cup -cream, yolks of three eggs, beaten, flavor with vanilla, add pinch of salt; bake -in a rich under-crust as quickly as possible; beat the whites of the eggs with -two tablespoonfuls of sugar, spread over top, return to oven and brown very -highly.</p> - - -<h3>MINCE MEAT</h3> - -<p>The following is an excellent recipe for mince meat and it will fill twelve to -fourteen quart jars. Chop fine six pounds of cooked beef and mix with two -pounds of chopped suet; add twelve pounds of chopped apples, five pounds of -raisins, three and a half pounds currants, one pound of citron and two pounds -of brown sugar; mix thoroughly and then add seven cups of molasses, two -tablespoonfuls of cinnamon, three of nutmeg, two quarts of sweet cider, one -quart of boiled cider, three cups of sherry wine and one pint of brandy. Cook -twenty minutes, stirring frequently.</p> - - -<h3>MOLASSES PIE</h3> - -<p>Four eggs, one cup sugar, two cups molasses. Boil sugar and molasses two -minutes, then pour off into another cup sugar. Flavor with spice, cloves, cinnamon -and butter. Bake thin crust.</p> - - -<h3>RASPBERRY PIE</h3> - -<p>Take two boxes of red raspberries, mash and add about 1 cupful of -powdered sugar. Let stand at least 2 hours in ice box, then put through -cheese cloth, add about ½ cup powdered sugar, 1 cup water, juice of ½ lemon -and small bottle of cream. Freeze. This mixture makes about a good quart.</p> - -<p>Grate the rind of the lemons into a bowl, and squeeze in the juice. Make -a boiling syrup of the sugar and half the water and pour it hot on the lemon -zest, and juice, and let it remain until cold; then add the rest of the water. -Strain the lemonade into a freezer and freeze as usual and at last add the -whites whipped to a firm froth, beat, and freeze again. The scalding draws -the flavor from the lemons. It should never be boiled and fewer lemons used -when they are very large. This ice is perfectly white.</p> - - -<h3>APPLE MERINGUE PIE</h3> - -<p>Pare, slice, stew and sweeten ripe, tart and juicy apples, mash and season -with nutmeg (or lemon peel), fill crust and bake till done; spread over the -apple a thick meringue made by whipping to froth whites of three eggs for -each pie, sweetening with three tablespoonfuls powdered sugar; flavor with -vanilla, beat well, and cover pie three-quarters of an inch thick. Set back -in a quick oven till well “set,” and eat cold. In their season substitute -peaches for apples.</p> - - -<h3>CUSTARD PIE</h3> - -<p>Six eggs, one and one-half cupfuls of sugar, one cupful of butter, six tablespoonfuls -of corn starch or Gold Medal Flour and three cups of milk; flavor to -taste. This is sufficient for three pies; bake with one crust only.</p> - - -<h3>PINEAPPLE PIE</h3> - -<p>Slice of butter and a cup of sugar beat to a cream; add yolks of four eggs -well beaten; then add a small can of grated pineapple. Last of all add the -whites of two eggs well beaten and enough milk to suit taste. Line a deep pie -plate with a rich crust. Put in custard and bake. When done beat the whites -of two eggs, spread over top and brown.</p> - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-013-chisums_icecream.jpg" width="600" height="143" alt="Eat Chism’s Quality Ice Cream" /> -</div> - -<p><span class="pagenum"><a name="Page_42" id="Page_42">[42]</a></span></p> - -<hr class="tb" /> - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-018a-royalbeer_smallpercent.jpg" width="600" height="71" alt="Royal Beer ad" /> -</div> - - -<h3>STANLEY CURRANT PIE</h3> - -<p>For each pie, take one cup fresh currants, mash with potato masher, add -three-quarters cup sugar. Take yolks of two eggs, beat to a froth; add one -tablespoonful Gold Medal Flour very slowly, a little sugar and one tablespoonful -water. Beat this into the mashed currants; put in crust and bake. When -baked, beat whites of eggs to stiff froth, add one and one-half tablespoonfuls -sugar, put over pie and set back in oven to brown. (Bake with only under -crust.)</p> - - -<h3>FAMOUS CREAM PIE</h3> - -<p>One and one-half tablespoonfuls sugar, one tablespoonful Gold Medal Flour, -one egg and the yolks of two eggs. When smooth add gradually one pint milk. -Add one teaspoonful vanilla. Line your pie tin with crust and put holes in -it with a fork to keep from blistering. Bake until a light brown. Put the -filling in, the meringue on top and brown in oven.</p> - - -<h3>SQUASH PIE</h3> - - -<ul class="ingredients"><li>2 cups squash,</li> -<li>2 eggs,</li> -<li>1 tablespoonful melted butter,</li> -<li>1 teaspoonful cinnamon,</li> -<li>1 cup brown sugar,</li> -<li>2 tablespoonfuls molasses,</li> -<li>½ tablespoonful ginger,</li> -<li>Salt to taste,</li> -<li>2 cups milk.</li> -</ul> - -<p>Mix in order given and strain into a deep plate lined with paste.</p> - - -<h3>MINCE MEAT (English)</h3> - - -<ul class="ingredients"><li>4 pounds boiled beef,</li> -<li>4 pounds of beef suet,</li> -<li>4 pounds of currants,</li> -<li>4 pounds of raisins,</li> -<li>2 pounds of citron,</li> -<li>1 pound of candied lemon,</li> -<li>1 pound of orange peel,</li> -<li>6 pounds of peeled apples,</li> -<li>4 pounds of sugar,</li> -<li>4 ounces of ground spices (equal proportions of nutmeg, cloves and cinnamon),</li> -<li>The grated rind of 12 oranges and also lemons,</li> -<li>3 pints of brandy or madeira, sherry or port.</li> -</ul> - -<p>Thoroughly clean the currants and raisins, cut up the citron in small pieces, -remove the skin from and cut the suet up fine; place these with the lemon and -orange peel, currants, raisins and candied lemons in an earthen jar; chop the -apples and add them, trim the meat so that it will be lean and clear (see that -it weighs four pounds when trimmed), chop this and add to the rest; then add -sugar and spice, mix all together; then add brandy and cover the jar. Over it -place a cloth and tie firmly, so as to exclude the air and prevent the evaporation -of the brandy. The mince meat should be kept in a cold place. It is -better to stand a week after being made.</p> - - -<h3>COCOANUT PIE</h3> - -<p>Cream a half cupful of butter with two teacupfuls of powdered sugar, and -beat in a half grated cocoanut. Fold in lightly the stiffened whites of six -eggs, turn into a deep pie dish, lined with puff paste, and bake in a quick oven. -Eat cold with powdered sugar and cream.</p> - - -<h3>LEMON-RAISIN PIE</h3> - -<p>Cook ⅔ cup ground seeded raisins in 1¼ cups water about 20 minutes. Mix -2 tablespoonfuls each Gold Medal Flour and cornstarch with ⅔ cup sugar, -dilute with 4 tablespoonfuls water, add to raisins and cook until smooth and -clear. Take from fire, add 3 tablespoonfuls lemon juice, grated rind of 1 -lemon, 1 tablespoonful butter and yolks 2 eggs slightly beaten. Bake in crust -as custard pie. When crust is well baked and filling firm cover with meringue -from stiffly beaten whites 2 eggs, 2 tablespoonfuls powdered sugar and ¾ teaspoonful -lemon extract.</p> - -<p><span class="pagenum"><a name="Page_43" id="Page_43">[43]</a></span></p> - -<hr class="tb" /> - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-045.jpg" width="600" height="1074" alt="Mutual Creamery Co. ad" /> -</div> -<div class="center">For that Party, Dinner, -Reception<br /> -<br /> -“<i>All’s well that end’s well</i>”<br /> -<br /> - - -<i>Order -Blanchard -Ice Cream</i><br /> - -<i>100 Per Cent Cream</i><br /> - -<i>Made in Our Sanitary -Factory</i><br /> - -<i>522-524 Surprise Avenue</i><br /> - -<i>From the Very Best Material</i><br /> - -<i>Family and Club Trade -Solicited</i><br /> -</div> - -<div class="adtitle2"> -MUTUAL CREAMERY CO.<br /> -<small>PHONE 1109 Reno, Nevada</small><br /> -</div> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum"><a name="Page_44" id="Page_44">[44]</a></span></p> - - -<h2 class="faux">ICE CREAM,<br /> -<small>ICES AND FROZEN DAINTIES</small></h2> -<div class="figcenter" style="width: 600px;"> -<img src="images/i-046.jpg" width="600" height="99" alt="ice cream" /> -</div> - -<h3>PEACHES MELBA ICE CREAM</h3> - - -<ul class="ingredients"><li>1½ pint cream,</li> -<li>1 vanilla bean,</li> -<li>6 eggs (yolk),</li> -<li>½ pound powdered sugar.</li> -</ul> - -<p>Put the cream in a double boiler, with the vanilla bean split in half. Beat -the yolks of the eggs and the sugar together until light, add to the hot cream, -stir until the eggs begin to thicken. Strain through a sieve; when cool, freeze.</p> - -<p>Take half a cup strawberry syrup, half a cup raspberry syrup. Put on -stove; when it begins to boil add a scant teaspoonful corn starch dissolved in -a little water. Take from fire and put in cool place.</p> - -<p>Peel fresh peaches and place on ice, then pour the above syrup over the -ice cream.</p> - -<p>Whole preserved, sweet peaches are used, out of season.</p> - - -<h3>STRAWBERRY ICE CREAM</h3> - - -<ul class="ingredients"> -<li>2 quarts berries (red, ripe and sweet),</li> -<li>2 pounds sugar,</li> -<li>2 quarts cream.</li> -</ul> - -<p>Cover the fruit with the sugar and mash them together, and rub the fruit -and syrup through a sieve into a bowl; adding a cupful of water to the pulp -at last. Half freeze the cream by itself, and then add the strawberry syrup -and finish freezing as usual.</p> - - -<h3>RAISIN AND CRANBERRY FRAPPE</h3> - -<p>Simmer ¾ cup ground raisins (that have been soaked in 1 cup cold water -for two hours) until reduced to pulp. Cook 3 cups cranberries in 1¼ cups -water and press pulp through sieve. Soften 1 tablespoonful gelatine in ½ cup -cold water and dissolve by standing in hot water; combine ingredients, add 1½ -cups sugar, juice 1 lemon and beat well together. Turn into freezer, pack in -ice and salt, and let stand for two hours. Delicious to serve in sherbet glasses -with roast turkey.</p> - - -<h3>PINEAPPLE ICE</h3> - - -<ul class="ingredients"><li>2 cans pineapple,</li> -<li>2 pounds sugar,</li> -<li>2 quarts water,</li> -<li>6 or 8 whites of eggs.</li> -</ul> - -<p>Strain the juice from one lemon into the freezer. Make a boiling syrup of -the sugar, and one quart of water, and throw in pieces of pineapple, previously -cut in large dice. Let boil a few minutes and then strain the flavored syrup -also into the freezer. Add the other quart of water and freeze. Strew some -sugar over the pieces of pineapple and set them on ice; when the syrup is -nearly frozen, add some red fruit juice or coloring to make it pink, the beaten -whites, and freeze again. Throw the pieces of pineapple on top, cover down, -and let remain until ready to serve, and then mix them in.</p> - - -<h3>MARASCHINO PUNCH</h3> - - -<ul class="ingredients"><li>2 pounds sugar,</li> -<li>3 pints water,</li> -<li>2 lemons (juice only),</li> -<li>2 oranges (juice only),</li> -<li>1 pint maraschino,</li> -<li>6 whites of eggs.</li> -</ul> - -<p>Mix the sugar and water and juice of fruits together; strain and freeze, -add the whipped whites and beat up.</p> - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-032-westernmusic_kimball.jpg" width="600" height="146" alt="Western music Kimball ad" /> -</div> - - -<p><span class="pagenum"><a name="Page_45" id="Page_45">[45]</a></span></p> -<div class="figcenter" style="width: 600px;"> -<img src="images/i-047.jpg" width="600" height="1041" alt="chalmers auto ad" /> -</div> - - -<div class="adtitle2">CHALMERS 1917</div> - -<div class="center">CHALMERS MOTOR CO<br /> - -Detroit, Mich., U.S.A.<br /> - -<i>Quality First</i></div> - - - -<p>The car with unlimited power, beauty of design, and such -flexibility that gear shifting is practically unnecessary.</p> - -<p>Have you ever owned a car? If not, let your first car be a -Chalmers 3400, R. P. M., thereby avoiding all costly automobile -experience. Or are you now the owner, if so, are you fully -satisfied with same? If not, get the one car that has no dissatisfied -owners. Because the Chalmers 3400, R. P. M., motor -spells satisfaction in its P-U-R-R. And above all you get all -of this at a nominal initial cost and very low up-keep and running -expense.</p> - -<p>If you want to know more about this car we will be pleased -to furnish you literature descriptive of same, or, better yet, if -you will call at the “Lincoln Garage,” 41-45 W. Fourth Street, -the home and service station of the Chalmers, we will be glad -to explain in detail the embodied quantities of this 3400, R. P. -M., Chalmers.</p> - - -<div class="adtitle2"> -LINCOLN GARAGE</div> -<div class="center"> -CORRECCO BROS., Props.<br /> -Phone Main 996<br /> -41-45 W. Fourth Street RENO, NEVADA<br /> -</div> - -<p><span class="pagenum"><a name="Page_46" id="Page_46">[46]</a></span></p> - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-048.jpg" width="600" height="1053" alt="Becker's Cafe ad" /> -</div> -<div class="adtitle2"><i>BECKER’S</i></div> -<div class="center"> -<i>For Dutch Lunches</i><br /> -<i>A Popular Family -Cafe</i></div> - - -<div class="adtitle2"> -<i>BECKER’S</i></div> -<div class="center"> -<i>32 Commercial Row<br /> -RENO, NEVADA</i><br /> -</div> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum"><a name="Page_47" id="Page_47">[47]</a></span></p> - - - - - -<h2 class="faux">SOUPS</h2> -<div class="figcenter" style="width: 600px;"> -<img src="images/i-049.jpg" width="600" height="94" alt="Soups" /> -</div> - -<h3>CONSOMME OR PLAIN MEAT STOCK FOR SOUP</h3> - -<p>Consomme or stock forms the basis of all meat soups, gravies and purees. -The simpler it is made, the longer it keeps. It is best made of fresh uncooked -beef and some broken bones, to which may be added the remnants of broken -meats. In a home where meat forms part of the every-day diet, a good cook -will seldom be without a stock-pot.</p> - -<p>Four pounds of beef and broken bones, one gallon of cold water and two -teaspoonfuls of salt. Put the meat and water on the back of the stove and let -it slowly come to a boil, then simmer three or four hours, until the water is -boiled away one-half; add the salt, strain and set to cool, in an earthenware -dish well covered. When cold, take off the fat from the top and it is ready -for use. To make soup for a family of six, take one-quarter of the stock, to -which add one-quarter of boiling water, and any vegetables desired—boil three -hours. Season with salt and pepper.</p> - - -<h3>BARLEY BROTH</h3> - -<p>Put two pounds of shin beef in one gallon of water. Add a teacup of pearl -barley, 3 large onions and a small bunch of parsley minced, 3 potatoes sliced, -a little thyme and pepper, salt to taste. Simmer steadily three hours, and stir -often, so that the meat will not burn. Do not let it boil. Always stir soup or -broth with a wooden spoon.</p> - - -<h3>TURKEY SOUP</h3> - -<p>Place the remains of a cold turkey and what is left of the dressing and -gravy in a pot, and cover it with cold water. Simmer slowly four hours, and let -stand until the next day. Take off what fat may have arisen, and take out -with a skimmer all the bits of bones. Put the soup on to heat until at boiling -point, then thicken slightly with flour stirred into a cup of cream, and season -to taste. Pick off all the meat from bones, put it back in the soup, boil up and -serve.</p> - - -<h3>MOCK TURTLE SOUP</h3> - -<p>Take a calf’s head, a knuckle of veal, a hock of ham, six potatoes sliced thin, -three turnips, parsley and sweet marjoram chopped fine, and pepper. Forced -meat balls of veal and beef, half a pint of wine, one dozen egg balls, juice of -a lemon. The calf’s head must have had the brains removed, and must have -been boiled previously till the meat slips off the bone. The broth must be -saved, so as to use in the soup. Cut the head in small pieces after boiling. The -veal and ham also must have been boiled and cut up, and all simmered for a -couple of hours in the broth made by the calf’s head. Now put all together. -The forced meat balls and egg balls should be added, and all boiled about ten -minutes.</p> - - -<h3>VEGETABLE SOUP WITH STOCK</h3> - -<p>Cut three onions, three turnips, one carrot and four potatoes. Put them -into a stew-pan with two tablespoonfuls of butter and a teaspoonful of -powdered sugar. After it has cooked ten minutes, add two quarts of stock, and -when it comes to a boil put aside to simmer until the vegetables are tender—about -one-half hour.</p> - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-018b-westernmusic-buypiano_startright.jpg" width="600" height="149" alt="Another western music ad" /> -</div> - - -<p><span class="pagenum"><a name="Page_48" id="Page_48">[48]</a></span></p> - -<hr class="tb" /> -<div class="figcenter" style="width: 600px;"> -<img src="images/i-050.jpg" width="600" height="1054" alt="reno brewing company ad" /> -</div> -<div class="adtitle2"> -Reno Brewing Company</div> -<div class="center"> -INCORPORATED<br /> -<i>The Home of</i><br /> -<i>Sierra and Royal -Beer</i> -<i>NEVADA PRODUCTS</i><br /> -RENO :: :: NEVADA<br /> -</div> - -<p><span class="pagenum"><a name="Page_49" id="Page_49">[49]</a></span></p> - -<hr class="tb" /> -<div class="figcenter" style="width: 600px;"> -<img src="images/i-051.jpg" width="600" height="1065" alt="Sierra and Royal Beers ad" /> -</div> -<p class="unindent"><b><span class="u">Where?</span></b> In the City of Reno, the -greatest little city in -forty-eight states—a city -situated by the most beautiful of rivers, the -greatest of railroads and the grandest of mountains—a -city possessing the most balmy climate -in all the land.</p> - -<p class="unindent"><b><span class="u">Why?</span></b> Because these are the beverages -of health and happiness; -of contentment and good -cheer; because they are superbly brewed from -the finest material, aged to mellow ripeness and -when bottled are put in your home with the supreme -sparkle, zest and flavor that prevailed in -the original casks.</p> - -<p class="unindent"><b><span class="u">Who?</span></b> By those who appreciate the -worth of a modern sunshiny -brewery—a bottling plant -equipped with every device to insure these beers -against even the slightest contamination; by -those who know the art of combining sunshine, -fresh air, pure water and nutritious grains into -the concentrated goodness of the very best of -beers—</p> - -<div class="adtitle2"><i>SIERRA and -ROYAL</i></div> - -<div class="center"> -TELEPHONE 581 FOR A CASE<br /> -Reno Brewing Company<br /> -</div> - -<p><span class="pagenum"><a name="Page_50" id="Page_50">[50]</a></span></p> - -<hr class="tb" /> - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-020-sierrabeer_temperancedrink.jpg" width="600" height="70" alt="Sierra Beer as a temperance drink ad" /> -</div> - - - - -<h3>CHICKEN SOUP</h3> - -<p>Time, four hours. Boil two chickens with great care, skimming constantly, -and keeping them covered with water. When tender, take out the chickens -and remove every bone from the meat; put a large piece of butter into a frying-pan -and sprinkle the chicken meat well with flour, lay in the hot pan; fry -a nice brown and keep it hot and dry. Take a pint of the chicken water and -stir in two large spoonfuls of curry powder, two of butter and one of flour, one -teaspoonful of salt and a little cayenne; mix it with the broth in the pot; when -well mixed, simmer five minutes, then add the browned chicken. Serve with -rice.</p> - - -<h3>CHICKEN GUMBO SOUP</h3> - -<p>Fry one chicken; remove the bones; chop fine; place in kettle, with two -quarts of boiling water, three ears of corn, six tomatoes, sliced fine, twenty-four -pods of okra; corn, tomatoes and okra to be fried a light brown in the gravy -left from frying the chicken; then add to the kettle with water and chicken -two tablespoonfuls of rice, pepper and salt; boil slowly one hour.</p> - - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-005-pesce.jpg" width="600" height="207" alt="Emilio C. Pesce, Jeweller ad" /> -</div> - - - - -<h3>MACARONI SOUP—ITALIAN STYLE</h3> - -<p>Put four and one-half sticks of macaroni into a saucepan with one tablespoonful -of butter and one onion. Boil until the macaroni is tender; when -done drain and pour over it two quarts of good broth, beef, chicken or other -kind. Place the pan on the fire to simmer for about ten minutes, watching lest -it break or become pulpy. Add a little grated Parmesan cheese, and serve.</p> - - -<h3>OX-TAIL SOUP</h3> - -<p>One ox-tail, two pounds lean beef, four carrots, three onions, parsley, thyme, -pepper, and salt to taste, four quarts cold water. Cut tail into joints, fry brown -in good drippings. Slice onions and 2 carrots and fry in the same, when you -have taken out all of the pieces of tail. When done tie the thyme and parsley -in lace bag, and drop into the soup-pot. Put in the tail, then the beef cut into -strips. Grate over them two whole carrots, pour over all the water, and boil -slowly four hours; strain and season; thicken with brown flour wet with cold -water; boil fifteen minutes longer and serve.</p> - - -<h3>CREAM OF CELERY SOUP</h3> - -<p>In three pints of boiling water cook three cupfuls of celery, cut fine, until -tender enough to be rubbed through a sieve. One pint of milk thickened with -one tablespoonful of butter and one tablespoonful of Gold Medal Flour. Add -celery salt, or extract, salt and pepper. Simmer ten minutes. A cupful of -scalded cream added just before serving is an addition.</p> - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-016b-westernmusic_harmonyhome.jpg" width="600" height="149" alt="Harmopny in the home that has a piano Western Music Co." /> -</div> - - -<p><span class="pagenum"><a name="Page_51" id="Page_51">[51]</a></span></p> - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-053.jpg" width="600" height="1057" alt="Nevada transfer Company Ad" /> -</div> - -<div class="adtitle2"> -Nevada Transfer Co.</div> -<div class="center"> -<i><span class="u">We Haul Anything</span></i><br /> - - - -MOVING<br /> -PACKING<br /> -and<br /> -STORAGE<br /> -Concrete Warehouse<br /> -We check your baggage -at your home.<br /> - -No extra charge.<br /> - - -<br /> -142 E. Second St. Reno, Nevada<br /> -PHONE 30<br /> -</div> - -<p><span class="pagenum"><a name="Page_52" id="Page_52">[52]</a></span></p> - -<hr class="tb" /> - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-014-royalbeer_husbandhome.jpg" width="600" height="68" alt="Royal Beer Ad" /> -</div> - - -<h3>SPLIT PEA SOUP WITH SALT PORK</h3> - -<p>Wash a pint of split peas and cover with tepid water, adding a pinch of -soda; let remain over night to swell. In the morning put them in a kettle with -three quarts of cold water, adding half a pound of lean salt pork; a teaspoonful -of salt, a little pepper. Cook gently for three hours, stirring occasionally till -the peas are all dissolved, adding a little more boiling water to keep up the -quantity as it boils away. Strain through a colander. Serve with small squares -of toasted bread. If not rich enough, add a small piece of butter.</p> - - -<h3>BEAN SOUP</h3> - -<p>Soak quart of white beans over night; in morning pour off water; add fresh, -and set over fire until skins will come off; throw them into cold water, rub well, -and skins will rise to top, where they may be removed. Boil beans till perfectly -soft, allowing two quarts of water to one quart of beans; mash beans, add flour -and butter, which have been rubbed together, also salt and pepper. Cut bread -into small pieces, toast and drop on soup when you serve.</p> - - -<h3>OYSTER SOUP</h3> - -<p>Two quarts of oysters, one quart of milk, two tablespoonfuls of butter, one -teacupful hot water; pepper and salt. Strain all the liquor from the oysters; -add the water and heat. When near the boil, add the seasoning, then the -oysters. Cook about five minutes from the time they begin to simmer, until -they “ruffle.” Stir in the butter, cook one minute and pour into the tureen. -Stir in the boiling milk, and send to table.</p> - - -<h3>CLAM SOUP</h3> - -<p>Boil juice of clams, make a little drawn butter and mix with the juice; stir -until it boils, chop up clams and put them in; season to taste with pepper, salt -and little lemon juice; cream or milk is to be added. Boil over slow fire about -one hour.</p> - - -<h3>CHICKEN BROTH</h3> - -<p>Cut up a chicken into small pieces and put it in a deep earthen dish, adding -a quart of cold water, and setting it over a boiling kettle. Cover closely and -let it steam several hours until the meat of the chicken has become tender, -after which strain off the broth and let it stand over night. Skim off the fat -in the morning and pour the broth into a bowl. Into the dish in which the -broth was made put one-third of a teacupful rice in a teacupful of cold water, -and steam as before until the rice is soft; then pour in the broth and steam an -hour or two longer.</p> - - -<h3>CREAM TOMATO SOUP</h3> - -<p>One can of tomatoes, quart of fresh, ripe tomatoes, one-half cup rice, two -tablespoonfuls of butter and one of Gold Medal Flour. Peel and slice the tomatoes -and put over the fire in a granite kettle, with one quart of cold water. -Let them heat gradually and then add an additional quart of cold water. When -this boils, put in the rice, pepper and salt to taste, and continue the boiling -until the rice is tender; then stir in Gold Medal Flour and butter, half teaspoonful -baking soda and one pint of milk. Boil for a few minutes and serve.</p> - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-018b-westernmusic-buypiano_startright.jpg" width="600" height="149" alt="Another western music ad" /> -</div> - - -<p><span class="pagenum"><a name="Page_53" id="Page_53">[53]</a></span></p> - -<hr class="tb" /> - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-055.jpg" width="600" height="1061" alt="Meacham's American Grocery ad" /> -</div> - -<div class="adtitle2"><i>Meacham’s</i><br /> -<small>AMERICAN -GROCERY CO.</small></div> - - -<div class="center">Phone Your Orders to 41<br /> - - -<i>Our Specials:</i><br /> - -Meacham’s Spoon Brand<br /> -Coffee<br /> -A Silver Spoon in each package<br /> - -M. J. B. COFFEE<br /> - -TREE TEA—Full Weight<br /> - -Folger’s Coffees, Spices, Extracts<br /> -<br /> - -Prompt Delivery<br /> - -226 North Virginia St. RENO, NEVADA<br /> -</div> - -<p><span class="pagenum"><a name="Page_54" id="Page_54">[54]</a></span></p> - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-056.jpg" width="600" height="1052" alt="Eagle Express, Barker's Bakery and Chas. Stever Sporting Goods ads" /> -</div> - -<div class="center">For Quick Service Call Up</div> - -<div class="adtitle2">The Eagle Express</div> - -<div class="center">Phone 492<br /> - -We do All Kinds of Hauling<br /> - - -Office 36 West Second Street RENO, NEVADA<br /> -</div> - -<hr class="tb" /> - -<div class="center"><span class="u">SOMETHING NEW!</span><br /> - -<b>Mrs. Newlywed:</b></div> - -<p>Why bake your own bread when you can save time, -trouble and money in buying the Prize Bread of the -World and delivered at your door daily? The most -delicious bread you ever tasted, baked in a revolving -oven. Equal distribution of heat to every loaf. Its -golden brown color, texture and taste, always the -same. Keeps practically fresh for three days. Only -pure sweet milk 4½ per cent butter fat used. Baker’s -Home-Made Bakery goods.</p> - -<div class="adtitle2">BARKER’S BAKERY No. 48</div> - -<div class="center">Phone 488<br /> -329 N. Sierra St. Reno, Nev.<br /> -</div> - -<hr class="tb" /> - -<div class="adtitle2">SPORTING GOODS<br /> - -CHAS. STEVER</div> - -<div class="center">Bicycles and Sundries, Fishing Tackle, Guns and Ammunition<br /> -Baseball and Tennis Goods, Pocket Cutlery, Skates<br /> -Sleds, Snow Shoes, Skies, Etc.<br /> - - -233 Sierra Street Phone 644<br /> - -RENO, NEVADA</div> - -<p><span class="pagenum"><a name="Page_55" id="Page_55">[55]</a></span></p> - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-057.jpg" width="600" height="1062" alt="Paige-Detroit Motor Cars ad" /> -</div> -<div class="adtitle2">PAIGE-DETROIT<br /> - -MOTOR CAR COMPANY</div> -<div class="center"> -Manufacturers<br /> - -DETROIT, MICHIGAN<br /> - - -SERVICE STATION<br /> - -112 North Center Street<br /> - -RENO, NEVADA</div> - - -<div class="adtitle1">PAIGE</div> - -<div class="center">The Standard of Value and Quality<br /> - -Buy a Real Automobile<br /> - -5 Passenger $1240 7 Passenger $1525<br /> -<br /> - - -<b>J. S. Malcolm & Son</b><br /> - -State Distributors<br /> - -112 North Center Street RENO, NEVADA<br /> -</div> - -<p><span class="pagenum"><a name="Page_56" id="Page_56">[56]</a></span></p> - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-058.jpg" width="600" height="1059" alt="Crescent Creamery Co. ad" /> -</div> - -<div class="center"> -West 3d Street Telephone 869<br /></div> - - -<div class="adtitle2"><i>Crescent Creamery Co.</i></div> - -<div class="center">Manufacturers of<br /> - -<span class="u"><i><b><big>Extra Creamery Butter</big></b></i></span><br /> - - - -<b><big>Crescent Creamery</big></b><br /> - -BLUE RIBBON BRAND<br /> -EXTRA CREAMERY BUTTER<br /> -NET WEIGHT 2 LBS.<br /> -<br /> -<span class="smcap">Reno</span>, <span class="smcap">Nev.</span><br /> -<br /> - -<i>Made from the<br /> -Pure Pasteurized Cream</i><br /> - -JOHN CHISM, Manager RENO, NEVADA<br /> -</div> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum"><a name="Page_57" id="Page_57">[57]</a></span></p> - - - - - -<h2 class="faux">SALADS</h2> -<div class="figcenter" style="width: 600px;"> -<img src="images/i-059.jpg" width="600" height="97" alt="Salads" /> -</div> - -<h3>IDEAS IN SALADS</h3> - -<p>Prepare celery stalks very carefully by removing the stringy fiber until -entirely free from shreds. Chop quite fine, and to two cupfuls of celery add -two cupfuls of chopped lettuce, the latter crisp and fresh as possible. Season -with salt, pepper and thyme, vinegar, olive oil, bay leaf. If possible, add half -a teaspoonful shoyu, or Japanese sauce, which greatly improves the flavor. -Mix all thoroughly and then add crab, shrimp, sardine, spiced mackerel or -halibut filling. Boiled halibut, chilled in salt water, makes a good combination -with crab, and when broken into small portions and allowed to stand for an -hour or so, in the same salt water with crab, can with difficulty be distinguished -from the crab itself. For sardine, potato, and meat salads, a tablespoonful of -onion juice is desirable.</p> - -<p>Make mayonnaise dressing by using the yolks of three or four eggs, according -to the quantity desired, and after beating add, drop by drop, pure olive -oil, stirring constantly until the mixture begins to thicken. Then a larger -quantity of oil may be stirred in until the mixture becomes of proper consistency, -about like heavy cream; do not season until thickened for fear of -curdling. Salt very sparingly, and if desired sift in a little cayenne pepper, a -few drops of lemon, two teaspoonfuls of spiced mustard vinegar from mustard -pickles.</p> - - -<h3>CHICKEN SALAD</h3> - -<p>Cut cold roast or boiled chicken in small dice, add celery cut fine, season -with salt and pepper. Mix with French dressing and put aside for an hour or -more. Just before serving stir in some mayonnaise slightly thinned with -lemon juice or French dressing, arrange on lettuce leaves and cover with thick -mayonnaise.</p> - - -<h3>CRAB SALAD</h3> - -<p>One pint of crab meat, two stalks of celery, cut fine; one hard-boiled egg, -chopped fine, and one tomato cut into small pieces; season with salt, pepper -and vinegar, mix in salad bowl, garnishing it with crisp leaves of lettuce; dress -with mayonnaise dressing.</p> - - -<h3>LOBSTER SALAD</h3> - -<p>Cut the lobster into small squares and season with two tablespoonfuls of -vinegar, two of oil, one teaspoonful of salt and pepper and let it stand in a -cool place for an hour. When ready to serve line the salad bowl with crisp -lettuce leaves, and after mixing the lobster thoroughly with mayonnaise place -it on the lettuce. Serve with toasted crackers and cheese.</p> - - -<h3>SALMON SALAD</h3> - -<p>Remove bones and skin from salmon. Drain off liquid. Mix with French -dressing or thin mayonnaise; set away for awhile. Finish same as lobster -salad. Other fish salads may be prepared in same manner.</p> - - -<h3>TOMATO SALAD</h3> - -<p>Pare with sharp knife. Slice and lay in salad bowl. Make dressing in the -following manner: Work up saltspoon of each of salt, pepper and mustard, -two tablespoonfuls of salad oil, adding a few drops at a time, and, when thoroughly -mixed, whip in with an egg, beaten, four tablespoonfuls vinegar; toss -up with fork.</p> - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-013-chisums_icecream.jpg" width="600" height="143" alt="Eat Chism’s Quality Ice Cream" /> -</div> - -<p><span class="pagenum"><a name="Page_58" id="Page_58">[58]</a></span></p> - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-060.jpg" width="600" height="1075" alt="Nevada Tea Store ad" /> -</div> - -<div class="unindent"><i>Mr. and Mrs.</i> _______________________</div> - - -<p>The NEVADA TEA STORE sincerely congratulates -you on this auspicious occasion and wishes you -all joy and happiness and trust that you will find -this useful cook book helpful to you in your housekeeping -duties.</p> - -<p>The NEVADA TEA STORE also can be very -helpful to you, if you will do your trading with us -and on your first order of goods we will allow you a -special discount of 10 per cent, in order to induce -you to try our goods.</p> - -<p>We roast all our Coffee fresh every day and we -manufacture all our Baking Powder and Extracts.</p> - -<p>Make up your order for the following articles -and phone to us and we will allow you a 10 per cent -discount and also give you premium coupons:</p> - - - -<p><big>Teas, Coffees, Baking Powder, -Extracts, Spices, Chocolate and -Cocoa, Salad Oil, Rice, Laundry -and Toilet Soaps.</big></p> - -<p>We also have a full line of Bakery Goods.</p> - -<p>We pay all parcel post charges on out of town -orders.</p> - - -<div class="adtitle2"> -Nevada Tea Store</div> -<div class="center"> -<span class="u">PHONE 986-J</span><br /> -340 N. Virginia Street Reno, Nevada<br /> -</div> - -<p><span class="pagenum"><a name="Page_59" id="Page_59">[59]</a></span></p> - -<hr class="tb" /> - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-016a-sierrabeer_health.jpg" width="600" height="70" alt="Sierra Beer ad" /> -</div> - - -<h3>COLD SLAW</h3> - -<p>Chop or shred a small white cabbage. Prepare a dressing in the proportion -of one tablespoonful of oil to four of vinegar, a teaspoonful mustard, salt and -sugar, and pepper. Pour over the salad, adding, if you choose, three tablespoonfuls -of minced celery; toss up well and put in a glass bowl.</p> - - -<h3>POTATO SALAD</h3> - -<p>Four large potatoes, one-half a small onion, a little celery, chopped fine. -If the potatoes have been boiled in their skin they are better. The dressing -consists of one cupful of cream, one tablespoonful of corn starch, one egg, two -tablespoonfuls of butter, three tablespoonfuls of vinegar, one-half teaspoonful -of mustard, one of sugar, salt and pepper to taste.</p> - - -<h3>CELERY SALAD</h3> - -<p>Two bunches celery, one tablespoonful salad oil, four tablespoonfuls of -vinegar, one teaspoonful of sugar, pepper and salt. Wash and scrape celery; -lay in ice-cold water until dinner time. Then cut into inch lengths, add above -seasoning. Stir well together with fork and serve in salad bowl.</p> - - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-005-pesce.jpg" width="600" height="207" alt="Emilio C. Pesce, Jeweller ad" /> -</div> - - - - - -<h3>APPLE SALAD WITH HERRINGS OR CARDELLEN</h3> - - -<ul class="ingredients"><li>1 pound apples,</li> -<li>2 hard-boiled eggs,</li> -<li>½ gill vinegar,</li> -<li>½ teaspoonful chopped onion,</li> -<li>4 ounces chopped Sardellen or pickled herrings,</li> -<li>4 tablespoonfuls salad oil,</li> -<li>1 teaspoonful capers,</li> -<li>Sugar to taste.</li> -</ul> - -<p>Soak the herrings or Sardellen, then chop them finely and mix with the oil, -vinegar, hard-boiled eggs (chopped finely) and the capers. Add the apples, -cut into tiny dice, flavor with pepper and sugar, and mix all thoroughly.</p> - - -<h3>EGG SALAD</h3> - -<p>Cut hard-boiled eggs in half lengths, rub their yolks through a sieve, mix -with equal weight of Parmesan cheese, season with chopped chives, pepper -and salt, and enough butter to moisten. Fill the whites with this mixture, serve -on lettuce, and garnish with sliced tomatoes.</p> - - -<h3>ENDIVE SALAD</h3> - - -<ul class="ingredients"><li>1 head endive,</li> -<li>French salad dressing,</li> -<li>4 hard cooked eggs,</li> -<li>1 pint boiled potatoes, sliced.</li> -</ul> - -<p>Wash and dry endive picked off the green outer leaves and use only the -light-colored feathery leaves. Arrange on salad dish with white leaves in center. -Place eggs, cut into quarters lengthwise, around carefully, and mix with -potatoes and pour over all French dressing.</p> - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-032-westernmusic_kimball.jpg" width="600" height="146" alt="Western music Kimball ad" /> -</div> - - -<p><span class="pagenum"><a name="Page_60" id="Page_60">[60]</a></span></p> - - - - -<h3>EGG SALAD</h3> - -<p>Boil six eggs until the yolks are very mealy. Boil also one dozen medium-sized -potatoes, with jackets on. Peel eggs and potatoes and cut in dice. Add -two slices onions. Put first a layer of one, then of the other, until all is used. -Pour over it some cream salad dressing.</p> - - -<h3>A DELICIOUS SALAD FOR STUFFED PEPPERS</h3> - -<p>One can of sardines picked into fine pieces with a fork, two tablespoonfuls -of chopped olives, two tablespoonfuls of chopped pickles, mayonnaise dressing -and salt and pepper to taste. Remove the seeds, membrane and stem end from -the peppers and soak in salt water. Mix the olives, pickles, etc., with the sardines -and add enough mayonnaise dressing to hold it together. Then drain -the peppers dry and fill with the salad. Garnish the plate with lettuce leaves -and olives.</p> - - -<h3>SARDINE SANDWICH</h3> - -<p>Take one can of sardines, remove the back-bone from the fish, add juice of -one lemon, one tablespoonful of Worcestershire sauce. Mix the above thoroughly -and spread on buttered bread. Before placing layers of bread together, add -a few slices of pickled onions.</p> - - -<h3>SARDINE PASTE</h3> - -<p>Work required amount of sardines into a paste with a broad knife or -spatula. Add to this very tiny pickled onions, the quantity depending upon the -taste, about one-quarter as much onion as paste, is good. Season with Worcestershire -sauce, salt, pepper, paprika, celery salt and a liberal amount of -lemon juice.</p> - -<p>This is delicious for sandwiches, to serve on small pieces of toast with cocktails, -or on crackers with salad.</p> - - -<h3>SANDWICHES</h3> - -<p>Take each fish, lightly scrape off skin and remove the tail, and pick the -meat into convenient sized pieces with a fork. Put the pieces into a bowl of -lemon juice and let stand a few minutes. Then drain and spread on thin -slices of bread between fresh lettuce leaves. If the “Soused” Sardines are -used, substitute mayonnaise dressing for the lemon juice.</p> - - -<h3>SARDINE SANDWICHES</h3> - -<p>Very tasty sandwiches can be prepared by mincing fish with half the quantity -of hard-boiled eggs and moistening with mayonnaise dressing. Place this -mixture between thin slices of bread and cut into small squares with a sharp -knife.</p> - - -<h3>CHICKEN AND LOBSTER SALAD</h3> - - -<ul class="ingredients"><li>½ chicken,</li> -<li>½ pound tinned peas,</li> -<li>1 tablespoonful chopped parsley and olives,</li> -<li>1 pound tinned lobster,</li> -<li>Mayonnaise dressing,</li> -<li>¼ pint oil.</li> -</ul> - -<p>Remove the meat from bones and cut up into small pieces. Sprinkle over -with lemon juice and stand on one side for thirty minutes. Then mix with -peas, stir the chopped parsley and olives into a mayonnaise and mix all well -together. Garnish with gherkins and tiny onions. Asparagus may be substituted -for peas.</p> - - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-016b-westernmusic_harmonyhome.jpg" width="600" height="149" alt="Harmony in the home that has a piano Western Music Co." /> -</div> - -<hr class="tb" /> -<p><span class="pagenum"><a name="Page_61" id="Page_61">[61]</a></span></p> - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-018a-royalbeer_smallpercent.jpg" width="600" height="71" alt="Royal Beer ad" /> -</div> - - -<h3>CABBAGE SALAD a la CALAIS</h3> - -<p>First make a dressing in the following manner: Take two raw eggs, two -level teaspoonfuls of salt and two level teaspoonfuls of dry mustard and a -quarter teaspoonful of cayenne pepper or paprika and about five teaspoonfuls -of sugar and one tablespoonful of butter and add two tablespoonfuls of milk, -mix well and beat with a fork. Then take one cup of vinegar and boil separately, -pour slowly over the other mixture and when this is done boil slowly until -thick. Grind up a fair-sized head of cabbage, one medium sized onion and two -green peppers from which the seeds and fibre have been removed. Then mix -with the dressing and serve.</p> - - -<h3>HOT SLAW</h3> - -<p>Pick off the bad leaves from head of small cabbage, slice or cut the cabbage -very thin, scald it 5 minutes in 2 quarts of boiling water and drain -through a colander. Mix it well with a sauce made of ¼ cup of hot vinegar, -1 cup of sour cream, yolks of 2 eggs, 3 tablespoonfuls of oil, salt and pepper to -taste.</p> - - -<h3>JELLIED CHICKEN AND CELERY SALAD</h3> - -<p>Make the chicken jelly and set it in a border mould. Chop three bunches -of celery, and mix with one can of asparagus tips. When the jelly is cold set -on a platter, and heap the celery and asparagus in the center. Slice four hard-boiled -eggs and lay around the jelly in little piles, alternating with mayonnaise -dressing.</p> - -<p>This is also nice made with fruit jelly with fruit in center, omitting the -egg and using French dressing made with lemon instead of the mayonnaise.</p> - - -<h3>ROMAINE SALAD</h3> - -<p>Take the heart of a Romaine, don’t wash, but wipe with a clean towel, one-half -pint of cream, mix in pepper and salt to taste. This is the proper way to -eat Romaine, and the only way it is served in Paris, especially in private -families. No dressing.</p> - - -<h3>MAYONNAISE DRESSING</h3> - -<p>Put the yolk of an egg into a cup with salt-spoonful of salt, and beat until -light, one-half teaspoonful of mustard and beat again. Then add olive oil, -drop by drop, then a few drops of vinegar and the same of lemon juice. Continue -this process until the egg has absorbed a little more than a half a teacup -of oil; finish by adding a very little cayenne pepper and sugar.</p> - - -<h3>FRENCH DRESSING</h3> - -<p>Mix one-fourth of a teaspoonful of salt, dash of white pepper, 3 tablespoonfuls -olive oil. Stir for few minutes, then gradually add 1 tablespoonful -vinegar, stirring rapidly until mixture is slightly thickened and vinegar cannot -be noticed. Mixture will separate in about twenty minutes.</p> - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-013-chisums_icecream.jpg" width="600" height="143" alt="Eat Chism’s Quality Ice Cream" /> -</div> - -<p><span class="pagenum"><a name="Page_62" id="Page_62">[62]</a></span></p> - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-064.jpg" width="600" height="1065" alt="People's fish market" /> -</div> - -<div class="adtitle2"> -Peoples Fish Market</div> -<div class="center"> -<span class="u">F. G. LISTON</span><br /> -<i>The Fish King</i><br /> - - -FRESH Fish, Oysters, Crabs, Shrimps, Mussells <i>and</i> Clams<br /> - -PHONE 725<br /> -28 W. Second Street Reno, Nevada<br /> -</div> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum"><a name="Page_63" id="Page_63">[63]</a></span></p> - - - - - -<h2 class="faux">FISH</h2> -<div class="figcenter" style="width: 600px;"> -<img src="images/i-065.jpg" width="600" height="101" alt="Fish" /> -</div> - -<h3>TO FRY FISH</h3> - -<p>After the fish is well cleansed, lay it on a folded towel and dry out all the -water; when well wiped and dry, roll it in wheat flour, rolled crackers, grated -stale bread or Indian meal, whichever may be preferred; Gold Medal Flour will -generally be liked. Have a thick-bottomed frying-pan with plenty of sweet -lard salted (a tablespoonful of salt to each pound of lard) for fresh fish which -have not been previously salted; let it become boiling hot, then lay the fish -in and let it fry gently until one side is a fine, delicate brown, then turn the -other; when both are done take it up carefully and serve quickly, or keep it -covered with a tin cover, and set the dish where it will keep hot.</p> - - -<h3>TO BROIL FISH</h3> - -<p>Rub the bars of your gridiron with dripping or a piece of beef suet, to prevent -the fish from sticking. Put a good piece of butter into a dish, enough salt -and pepper to season the fish. Lay the fish on it when it is broiled, and with -a knife put the butter over every part. Serve very hot.</p> - - -<h3>TO BAKE FISH WHOLE</h3> - -<p>Cut off the head and split the fish down nearly to the tail; prepare a dressing -of bread, butter, pepper and salt, moisten with a little water. Fill the dish -with this dressing, and bind it together with a piece of string; lay the fish on -a bake-pan and pour round it a little water and melted butter. Baste frequently. -A good-sized fish will bake in an hour. Serve with the gravy of the fish, -drawn butter.</p> - - -<h3>BROILED SALT MACKEREL</h3> - -<p>Freshen by soaking it over night in water, being careful that the skin lies -uppermost. In the morning dry it without breaking, cut off the head and tip -of the tail, place it between the bars of a buttered fish-gridiron, and broil to -a light brown; lay it on a hot dish, and dress with a little butter, pepper, and -lemon juice, vinegar.</p> - - -<h3>CODFISH BALLS</h3> - -<p>Put fish in cold water, set on back of stove; when water gets hot, pour off -and put cold again until fish is sufficiently fresh; then pick it up. Boil potatoes -and mash them, mix fish and potatoes together, while potatoes are hot, -taking two-thirds potatoes and one-third fish. Put in plenty of butter; make -into balls and fry in plenty of lard. Have lard hot before putting in balls. -Variation may be had by rolling each ball in beaten egg, then in dry bread -crumbs before frying.</p> - - -<h3>FISH STEAKS FRIED</h3> - -<p>Cut the slices of fresh fish three-quarters of an inch thick, sprinkle with -Gold Medal Flour, or cornmeal slightly salted or dip them in eggs lightly salted -and roll in crumbs; fry a light brown. Salmon or any other large fish can be -fried this way.</p> - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-013-chisums_icecream.jpg" width="600" height="143" alt="Eat Chism’s Quality Ice Cream" /> -</div> - -<p><span class="pagenum"><a name="Page_64" id="Page_64">[64]</a></span></p> - -<hr class="tb" /> - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-020-sierrabeer_temperancedrink.jpg" width="600" height="70" alt="Sierra Beer as a temperance drink ad" /> -</div> - - -<h3>CREAMED FISH</h3> - -<p>Pick (not shred) one cupful of codfish; place in a spider and fill and cover -with cold water. Stir a moment over the fire and pour off the water. Stand -on the stove, cover the fish with one and one-half pints of milk and a large -tablespoonful of butter. Stir into a cup of cold cream two tablespoonfuls of -Gold Medal Flour and when the milk on the stove is about to boil mix this with -it. When the mixture has thickened stand where it will boil no longer and stir -into it one egg. Serve at once.</p> - - -<h3>FISH CHOWDER</h3> - -<p>Two pounds of fresh white fish, a quarter of a pound of bacon, five small -potatoes, one small onion, six tomatoes, one quart of milk, butter the size of a -small hen’s egg and a teaspoon Gold Medal Flour. Pick the fish to pieces. Remove -the bone and skin; cut potatoes into small squares; the bacon in small -pieces; rub the butter and flour to a cream. Spread in a granite kettle half of -the potatoes, then half of the fish, then sprinkle in the minced onions, then the -bacon, then half of the tomatoes. Then a shake of salt and pepper; add the -rest of the fish, tomatoes, potatoes, and more salt and pepper, using in all one -teaspoon of salt and one-fourth teaspoon of pepper. Cover with water, let -simmer for half an hour. Scald the milk, put a pinch of soda into the chowder -and stir; add the hot milk to the butter and flour; stir smooth; then add to the -chowder. Serve very hot.</p> - - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-005-pesce.jpg" width="600" height="207" alt="Emilio C. Pesce, Jeweller ad" /> -</div> - - - -<h3>FISH BALLS</h3> - -<p>The remnants of any cold fish can be used by breaking the fish to pieces -with a fork, removing all the bones and skin, and shredding very fine. Add an -equal quantity of mashed potatoes, make into a stiff batter with a piece of butter -and some milk, and a beaten egg. Flour your hands and shape the mixture -into balls. Fry in boiling lard or drippings, to a light brown.</p> - - -<h3>FISH CROQUETTES</h3> - -<p>Take remnants of boiled cod, salmon or halibut and pick the flesh out carefully. -Mince it moderately fine. Stir a piece of butter, a small spoon Gold -Medal Flour and some milk over fire until they thicken. Then add pepper, salt -and a little grated nutmeg, together with finely-chopped parsley, and then the -minced fish. When very hot remove from the fire, turn on a dish to get cold, -then shape and finish the croquettes.</p> - - -<h3>CLAMS AND RICE</h3> - -<p>Chop fine one onion and a small piece of ham or pork; add a bruised clove -of garlic, one cupful of tomatoes and a little saffron water; stew all together -for a few minutes, then add a pint of well scrubbed small clams, still in the -shell; steam a half hour in a tightly covered dish; then add one cupful of well -washed rice and about one pint of water; season with salt and cook until the -rice is done.</p> - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-018b-westernmusic-buypiano_startright.jpg" width="600" height="149" alt="Another western music ad" /> -</div> - - -<p><span class="pagenum"><a name="Page_65" id="Page_65">[65]</a></span></p> - -<hr class="tb" /> - - -<h3>CHAFING DISH RECIPE</h3> - -<p>Skin the fish and lay on brown paper for a few minutes. Then dip in -beaten egg and roll in finely powdered cracker crumbs.</p> - -<p>Place butter in a chafing dish so that when melted it will cover bottom of -the dish to the depth of three-eighths of an inch. When hot place the sardines -in and cook until nicely browned, being careful not to let them burn.</p> - -<p>Serve on a lettuce leaf with mayonnaise dressing.</p> - - -<h3>SARDINE BALLS</h3> - -<p>Pick required number of sardines into fine pieces, season to taste with salt, -pepper and onion juice. Make into small balls, handling as little as possible. -When the chafing dish (or saucepan) is hot, butter the balls enough to prevent -sticking, place in pan, and shake gently for a few minutes until brown. Serve -hot.</p> - - -<h3>SHRIMP</h3> - -<p>Have a pint of shelled shrimps. Then make a thick sauce; a heaped teaspoonful -Gold Medal Flour, half an ounce butter and a quarter pint of milk. -Flavor it with a little mace, pepper and salt. Stir in the shrimps. When well -heated pour the whole out onto a hot dish, trim the dish round with cold boiled -rice, and serve.</p> - - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-005-pesce.jpg" width="600" height="207" alt="Emilio C. Pesce, Jeweller ad" /> -</div> - - -<h3>SARDINES a la CAMBRIDGE</h3> - -<p>Take a can of good sardines (“Mustard”), remove the backbone and outside -skin and rub the meat through a sieve; mix with it minced raw oysters, -the yolks of two hard-boiled eggs, a tiny dust of paprika, three ounces of fresh -bread crumbs, one and a half ounces of warm butter, and the liquor from the -oysters, and the yolks of two raw eggs. Divide the mixture into portions about -the size of walnuts, roll each up in Gold Medal Flour and dip into beaten egg -and then into freshly made bread crumbs, and put into a frying basket and fry -for three or four minutes in clean boiling fat. Dish up in a pile on a hot dish -on a dish paper, and serve hot. Garnish with a little fresh parsley around the -dish.</p> - -<p>Remove the skin from a can of sardines and place them in a pan, add a -piece of butter, a glass of white wine, a few shrimp, a dozen oysters, a few -mushrooms and a few crusts of bread fried in butter, and when all is well -cooked make the following sauce:</p> - -<p>Place in a pan a piece of butter the size of an egg and melt, then add a -spoonful Gold Medal Flour and when brown, half a glass of the above mixture -except the fish; use a wooden spoon. When the sauce is made, add the yolk -of an egg and take from the fire. Place the fish in a dish, spread on the sauce, -and put in a warm oven for fifteen minutes and serve.</p> - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-013-chisums_icecream.jpg" width="600" height="143" alt="Eat Chism’s Quality Ice Cream" /> -</div> - -<p><span class="pagenum"><a name="Page_66" id="Page_66">[66]</a></span></p> - -<hr class="tb" /> - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-016a-sierrabeer_health.jpg" width="600" height="70" alt="Sierra Beer for health ad" /> -</div> - - -<h3>SCALLOPED SARDINES</h3> - -<p>One can of sardines, one cupful of sauce (as below), five or six soda crackers. -Pick the fish over, removing back-bone and tail, and flake with a fork. Place a -layer of the sardines in an agate baking dish, cover with the sauce, then a -layer of the cracker crumbs, another layer of sardines, and so on until the fish -is all used. Cover the top layer with cracker crumbs and bake in a hot oven -until brown. Prepare the fish sauce as follows:</p> - -<p>SAUCE—Two tablespoonfuls each of Gold Medal Flour, butter, cup hot -milk, salt and pepper to taste. Melt the butter in sauce-pan until it bubbles, -then add the flour, salt and pepper until smooth, and pour the hot milk in gradually, -stirring each time. Cook until it thickens. This is a good sauce to serve -with any fish.</p> - - -<h3>LOBSTER NEWBURG</h3> - -<p>Season one pint diced lobster with half teaspoon salt, dash cayenne, pinch -nutmeg. Put in sauce-pan with two tablespoons butter; heat slowly. Add two -tablespoons sherry; cook six minutes; add one-half cup cream beaten with yolks -two eggs, stir till thickened. Take quickly from fire.</p> - - -<h3>STEWED MUSSELS</h3> - -<p>Take about five dozen good-sized mussels, clean and then boil them until -shells open. Put very little water on when boiling them, for when they are -heated they let out plenty of juice themselves. When they are cooked take -from shell and pick over. Put in a saucepan a piece of butter and some onions; -fry until brown and add the mussels, a can of tomatoes and two cupfuls of the -juice and stew all together for about fifteen minutes. Salt and pepper to taste, -and lastly thicken the gravy with some Gold Medal Flour dissolved in cold -water.</p> - - -<h3>DEVILED CRAB</h3> - -<p>One cup crab meat, picked from shells of well-boiled crabs, two tablespoons -fine bread crumbs or rolled crackers, yolk two hard-boiled eggs, chopped juice -of a lemon, one-half teaspoon mustard, a little cayenne pepper and salt, one -cup good drawn butter. Mix one spoon crumbs with chopped crab meat, yolks, -seasoning, drawn butter. Fill scallop shells—large clam shell will do—with -mixture; sift crumbs over top, heat to slight brown in quick oven.</p> - - -<h3>CREAMED CRAB</h3> - -<p>Melt a half inch slice butter, add half a cup Gold Medal Flour, stir all the -time; to this add three cups of milk and one cup of cream; season with salt, -red pepper and one tablespoonful Worcestershire sauce. Cook ten minutes. -Add the picked meat of three crabs and a small bottle of mushrooms. Let it -come to a boil once. Serve in ramikins.</p> - - -<h3>CLAM CHOWDER</h3> - -<p>Twenty-five clams, chopped—not fine—one-half pound salt pork chopped -fine, six potatoes sliced thin, four onions sliced thin. Put pork in kettle; after -cooking a short time add potatoes, onions and juice of clams. Cook two and -one-half hours, then add clams; fifteen minutes before serving add two quarts -of milk.</p> - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-032-westernmusic_kimball.jpg" width="600" height="146" alt="Western music Kimball ad" /> -</div> - - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum"><a name="Page_67" id="Page_67">[67]</a></span></p> - - - - - - -<h2 class="faux">Poultry and Game</h2> -<div class="figcenter" style="width: 600px;"> -<img src="images/i-069.jpg" width="600" height="100" alt="Poultry and Game" /> -</div> - -<h3>ROAST TURKEY</h3> - -<p>Carefully pluck the bird and singe off the down with lighted paper; break -the leg bone close to the foot, hang up the bird and draw out the strings of -the thigh. Never cut the breast; make a small slit down the back of the neck -and take out the crop that way, then cut the neck bone close, and after the -bird is stuffed the skin can be turned over the back and the crop will look full -and round. Cut around the vent, making the hole as small as possible, and -draw carefully, taking care that the gall bag and the intestines joining the -gizzard are not broken. Open the gizzard, take out the contents and detach the -liver from the gall bladder. The liver, gizzard and heart, if used in the gravy, -will need to be boiled an hour and a half and chopped as fine as possible. Wash -the turkey and wipe thoroughly dry, inside and out; then fill the inside with -stuffing, and sew the skin of the neck over the back. Sew up the opening at -the vent, then run a long skewer into the pinion and thigh through the body, -passing it through the opposite pinion and thigh. Put a skewer in the small -part of the leg, close on the outside and push it through. Pass a string over -the points of the skewers and tie it securely at the back.</p> - -<p>Sprinkle well with Gold Medal Flour, cover the breast with nicely-buttered -white paper, place on a grating in the dripping-pan and put in the oven to -roast. Baste every fifteen minutes—a few times with butter and water, and -then with the gravy in the dripping-pan. Do not have too hot an oven. A -turkey weighing ten pounds will require three hours to bake.</p> - - -<h3>ROAST GOOSE</h3> - -<p>Get a goose that is not more than eight months old, and the fatter it is the -more juicy the meat. The dressing should be made of three pints of bread -crumbs, six ounces of butter, a teaspoonful each of sage, black pepper and salt -and chopped onions. Don’t stuff very full, but sew very closely so that the -fat will not get in. Place in a baking pan with a little water, and baste often -with a little salt, water and vinegar. Turn the goose frequently so that it may -be evenly browned. Bake about 2½ hours. When done, take it from the pan, -drain off the fat and add the chopped giblets, which have previously been -boiled tender, together with the water in which they were done. Thicken with -Gold Medal Flour and butter rubbed together; let boil, and serve.</p> - - -<h3>BAKED CHICKEN</h3> - -<p>Take a plump chicken, dress and lay in cold salt water for half hour, put -in pan, stuff and sprinkle with salt and pepper; lay a few slices of fat pork. -Cover and bake until tender, with a steady fire. Baste often. Turn so as to -have uniform heat.</p> - - -<h3>CHICKEN—SOUTHERN STYLE</h3> - -<p>Wash your chicken thoroughly in soda and water. Dry and disjoint. Put -one and one-half cups of cold water in a porcelain pot (Dutch oven preferred); -pack chicken in closely. Mince two small onions, one kernel garlic, little parsley -and sprinkle over chicken. Cover closely and let simmer for three hours. -One-half hour before done season with salt and pepper. Don’t lift cover during -the cooking. When done remove chicken and thicken gravy with a little -Gold Medal Flour.</p> - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-013-chisums_icecream.jpg" width="600" height="143" alt="Eat Chism’s Quality Ice Cream" /> -</div> - -<p><span class="pagenum"><a name="Page_68" id="Page_68">[68]</a></span></p> - -<hr class="tb" /> - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-014-royalbeer_husbandhome.jpg" width="600" height="68" alt="Royal Beer Ad" /> -</div> - - -<h3>WILD DUCKS</h3> - -<p>Nearly all wild ducks are liable to have a fishy flavor, and when handled by -inexperienced cooks, are sometimes uneatable from this cause. Before roasting -them guard against this by parboiling them with a small carrot, peeled, put -within each. This will absorb the unpleasant taste. An onion will have the -same effect; but unless you mean to use onion in the stuffing, the carrot is -preferable.</p> - - -<h3>ROAST WILD DUCK</h3> - -<p>Parboil as above directed; throw away the carrot or onion, lay in fresh -water one-half of an hour; stuff with bread crumbs, season with pepper, sage, -salt and onion, roast until brown, basting for half the time with butter and -water, then with drippings. Add to the gravy, when you have taken up the -ducks, a teaspoonful of currant jelly and a pinch of cayenne pepper. Thicken -with browned flour and serve in a tureen.</p> - - -<h3>PIGEON PIE</h3> - -<p>Clean and truss three or four pigeons, rub outside with a mixture of pepper -and salt; rub inside with a bit of butter, fill with a bread-and-butter stuffing, -or mashed potatoes; sew up the slit, butter the sides of a tin basin or pudding -dish, and line (the sides only) with pie paste, rolled to quarter of an inch thickness; -lay the birds in; for three large tame pigeons, cut quarter of a pound of -sweet butter and put it over them, strew over a large teaspoonful of salt and -a small teaspoonful of pepper, with finely cut parsley; dredge a large teaspoonful -of Gold Medal Flour over; put in water to nearly fill the pie; lay skewers -across the top, cover with a puff paste crust; cut a slit in the middle, ornament -the edge with leaves, braids, or shells of paste, and put in a moderately hot or -quick oven for one hour; when nearly done brush the top over with the yolk of -an egg beaten with a little milk, and finish. The pigeons for this pie may be -cut in two or more pieces, if preferred. Any small birds may be done in this -manner.</p> - - -<h3>ROAST PIGEON</h3> - -<p>Clean and truss two young pigeons, mince the liver, and mix with them two -ounces of finely grated bread crumbs, two ounces of fresh butter, finely chopped -onion, a teaspoonful shredded parsley, a little salt, pepper, nutmeg. Fill birds -with this forcemeat, fasten a slice of fat bacon over the breast of each, and -roast. Make a sauce by mixing a little water with the gravy which drops from -the birds, and boiling it with a little thickening; season it with pepper, salt -and chopped parsley.</p> - - -<h3>QUAIL ON TOAST</h3> - -<p>Take five quail, but don’t remove the legs, for you would lose all the taste -of the game. Wipe them well; string them tight, so as to raise the breasts. -Put a little butter on each, a little lemon juice, and inside each the quarter of -a lemon without the peel. Then put a very thin slice of pork, about two inches -square, around each quail, with two or three cuts in each side, and string it -tight. Let cook on a good fire, and when they are nearly well done, for white -meat game must be well done, cut the strings; dress nicely on toast and serve -hot. Pour the juice on the quail after having taken the fat off, and put some -slices of lemon around the dish, one for each quail.</p> - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-018b-westernmusic-buypiano_startright.jpg" width="600" height="149" alt="Another western music ad" /> -</div> - - -<p><span class="pagenum"><a name="Page_69" id="Page_69">[69]</a></span></p> - -<hr class="tb" /> - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-016a-sierrabeer_health.jpg" width="600" height="70" alt="Sierra Beer ad" /> -</div> - - -<h3>ROAST TAME DUCK</h3> - -<p>Take a young farmyard duck fattened at liberty, but cleansed by being -shut up two or three days and fed on barley meal and water. Pluck, singe and -empty; scald the feet, skin and twist round on the back of the bird; head, neck -and pinions must be cut off, the latter at the first joint, and all skewered firmly -to give the breast a nice plump appearance. For stuffing, one-half pound of -onions, one teaspoonful of powdered sage, three tablespoonfuls of bread crumbs, -the liver of a duck parboiled and minced with cayenne pepper and salt. Cut -fine onions, throwing boiling water over them for ten minutes; drain through -a gravy strainer, and add the bread crumbs, minced liver, sage, pepper and salt -to taste; mix, and put inside the duck. This amount is for one duck, more -onion and more sage may be added, but the above is a delicate compound not -likely to disagree with the stomach. Let the duck be hung a day or two, according -to the weather, to make the flesh tender. Roast before a brisk, clear fire, -baste often, and dredge with flour to make the bird look frothy. Serve with a -good brown gravy in the dish, and apple sauce in a tureen. It takes about an -hour.</p> - - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-005-pesce.jpg" width="600" height="207" alt="Emilio C. Pesce, Jeweller ad" /> -</div> - - - - -<h3>RABBIT PIE</h3> - -<p>Cut a rabbit into seven pieces, soak in salted water one-half hour and stew -until half done in enough water to cover it. Lay slices of pork in the bottom -of a pie dish and upon these a layer of rabbit. Then follow slices of hard-boiled -egg, peppered and buttered. Continue until the dish is full, the top -layer being bacon. Pour in the water in which the rabbit was stewed, and -adding a little Gold Medal Flour, cover with puff paste, cut a slit in the middle -and bake one hour, laying paper over the top should it brown too fast.</p> - - -<h3>VENISON STEAK BROILED</h3> - -<p>Take the leg and cut slices from it, having a quick, clear fire. Turn them -constantly. They should be served underdone. Butter both sides of the steak; -sprinkle salt and pepper over the venison, garnish with parsley and accompanying -it by a jelly sauce.</p> - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-013-chisums_icecream.jpg" width="600" height="143" alt="Eat Chism’s Quality Ice Cream" /> -</div> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum"><a name="Page_70" id="Page_70">[70]</a></span></p> - - - - - - -<h2 class="faux">STUFFINGS</h2> -<div class="figcenter" style="width: 600px;"> -<img src="images/i-072.jpg" width="600" height="97" alt="Stuffings" /> -</div> - -<h3>CHESTNUT STUFFING FOR POULTRY</h3> - -<p>One pint fine bread crumbs, one pint shelled and boiled French chestnuts -chopped fine, salt, pepper, and chopped parsley to season, one-half cup melted -butter.</p> - - -<h3>OYSTER STUFFING FOR POULTRY</h3> - -<p>Substitute small raw oysters, picked and washed, for chestnuts in above -recipe.</p> - - -<h3>CELERY STUFFING</h3> - -<p>Substitute finely cut celery for chestnuts.</p> - - -<h3>STUFFING FOR TOMATOES, GREEN PEPPERS, ETC.</h3> - -<p>One cup dry bread crumbs, one-third teaspoonful salt, one-quarter teaspoonful -pepper, one teaspoonful onion juice, one tablespoonful chopped parsley, two -tablespoonfuls melted butter. Hominy, rice, or other cooked cereal may take -the place of crumbs.</p> - - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-005-pesce.jpg" width="600" height="207" alt="Emilio C. Pesce, Jeweller ad" /> -</div> - - - - - -<h3>LAMB AND VEAL STUFFING</h3> - -<p>Three cups stale bread crumbs, three onions chopped fine, one teaspoonful -salt, one-half teaspoonful white pepper, two tablespoonfuls chopped parsley, -one-half cup melted butter or suet.</p> - - -<h3>STUFFING FOR PORK</h3> - -<p>Three large onions parboiled and chopped, two cups fine bread crumbs, two -tablespoonfuls powdered sage, two tablespoonfuls melted butter, or pork fat, -salt and pepper to taste.</p> - - -<h3>SAGE STUFFING FOR GEESE AND DUCKS</h3> - -<p>Two chopped onions, two cups mashed potatoes, one cup bread crumbs, salt, -pepper, and powdered sage to taste.</p> - - -<h3>POULTRY STUFFING</h3> - -<p>One quart stale bread crumbs, salt, pepper, and powdered thyme to season -highly, one-half cup melted butter.</p> - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-016b-westernmusic_harmonyhome.jpg" width="600" height="149" alt="Harmopny in the home that has a piano Western Music Co." /> -</div> - - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum"><a name="Page_71" id="Page_71">[71]</a></span></p> - - - - - - -<h2 class="faux">MEATS</h2> -<div class="figcenter" style="width: 600px;"> -<img src="images/i-073.jpg" width="600" height="98" alt="Meats" /> -</div> - -<h3>ROAST PIG</h3> - -<p>Select a pig about six weeks old, wash it thoroughly inside and outside; -wipe dry with a towel, salt inside and stuff it with a rich fowl dressing, making -it plump. Sew it up, place it in the dripping pan, salt and pepper the outside. -Pour a little water into the dripping pan, baste with butter and water a few -times as the pig warms, afterward with gravy from the dripping pan. Roast -from two to three hours. Make the gravy by skimming off most of the grease; -stir in the pan a good tablespoonful of Gold Medal Flour, turn in the water to -make it the right thickness, season and let all boil up once. Strain and turn -into the gravy dish. Place the pig upon a large platter surrounded with parsley. -Send to the table hot. In carving, cut off the head first; split the back, -take off the hams and shoulders and separate the ribs.</p> - - -<h3>BAKED HAM</h3> - -<p>Put a medium-sized ham in a pot and cover with sweet cider. Let it simmer -gently for three and one-half hours. Skim frequently to remove the grease -as it rises. When tender take out and remove the rind; cut the fat on top into -diamonds and in each diamond stick a clove; then rub over the top of the ham -one-half of a cupful of maple syrup, place in the oven and bake slowly for -forty-five minutes.</p> - - -<h3>TO ROAST A LEG OF PORK</h3> - -<p>Choose a small leg of fine young pork; cut a slit in the knuckle with a sharp -knife, and fill the space with sage and onions, chopped, and a little pepper and -salt. When one-half done, score the skin in slices, but do not cut deeper than -the outer rind. Apple sauce should be served with it.</p> - - -<h3>SALT PORK, CREAM GRAVY, SOUTHERN STYLE</h3> - -<p>Cut sweet cured salt pork into half-inch slices, put into saucepan, cover -with cold water and bring to boiling point. Drain off water, add cold water, -stand a few minutes, roll in Gold Medal Flour, two parts, corn starch, one part, -mixed and seasoned with white pepper. Have one tablespoonful of hot bacon -fat in the frying pan to prevent pork from sticking. Pour off fat as it melts -while frying, brown and fry until reduced one-half. For one and one-half cups -cream gravy allow three spoonfuls melted fat, add two level tablespoonfuls -corn starch. Cook three minutes in the hot fat without browning, then add -one and one-half cups milk, one-quarter teaspoonful salt, and cook until smoothly -thickened. Serve for breakfast with baked potatoes and hot biscuit.</p> - - -<h3>ROAST SPARE-RIB</h3> - -<p>Trim the ragged ends of a spare-rib neatly, crack the ribs across the middle, -rub with salt and sprinkle with pepper. Fold over, stuff with a turkey -dressing, sew up tightly, place in dripping pan with a pint of water, baste -often, turning it once or twice so as to bake both sides a rich brown.</p> - - -<h3>PORK CHOPS WITH TOMATO GRAVY</h3> - -<p>Trim off skin and fat; rub the chops over with a mixture of powdered sage -and onion; put small pieces butter into frying-pan; put in the chops and cook -slowly, as they should be well done. Place chops on hot dish; add a little hot -water to gravy in pan, one large spoon butter rolled in Gold Medal Flour, pepper, -salt and sugar, and one-half cup juice drained from can tomatoes. Stew -five minutes and pour over the chops and serve.</p> - -<p><span class="pagenum"><a name="Page_72" id="Page_72">[72]</a></span></p> - -<hr class="tb" /> - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-018a-royalbeer_smallpercent.jpg" width="600" height="71" alt="Royal Beer ad" /> -</div> - - - -<h3>PORK AND BEANS</h3> - -<p>Soak one quart white beans over night in cold water. Drain, add fresh -water and simmer till tender. Put in baking pan and place in center one-half -pound fat salt pork, parboiled. Mix one teaspoon salt, one-half teaspoon mustard -and one tablespoon molasses; add this to the beans, with enough boiling -water to cover. Bake eight hours in a moderate oven, adding more water as -necessary.</p> - - -<h3>FILLET OF MUTTON</h3> - -<p>Cut a fillet, or round, from a leg of mutton; remove all the fat from the -edges, and take out the bone; rub it all over with a very little pepper and salt; -have ready a stuffing of finely minced onions, bread crumbs and butter, well -seasoned and mixed; fill with this the place of the bone; make deep incisions -or cuts all over the surface of the meat and fill them closely with the same -stuffing; bind a piece of cloth around the meat to keep it in shape, and stew -with just enough water to cover it; let it cook slowly and steadily from four to -six hours, in proportion to its size and toughness, skimming frequently. When -done, serve with its own gravy.</p> - - -<h3>SHOULDER OF VEAL</h3> - -<p>Remove the bone, and fill the space it occupied with a dressing made as for -turkey or chicken; keep well basted and proceed as with above. A fillet of veal -may be prepared in the same way, by removing the leg bone with a sharp knife.</p> - - -<h3>TO FRY TRIPE</h3> - -<p>Cut in pieces convenient for serving; beat an egg lightly and dip each piece -in the egg. Have your frying-pan hot and fry brown in butter. It will take a -good deal of butter to make it nice and keep from burning.</p> - - -<h3>BEEF OMELET</h3> - -<p>One and one-half pounds of good beefsteak chopped fine, one cup suet, two -slices of wheat bread soaked in water, two eggs and half a cup of sweet cream; -season well with salt and pepper. Mold into a loaf or roll and bake three-fourths -of an hour, basting frequently.</p> - - -<h3>ROAST BEEF</h3> - -<p>To roast in a cooking stove, the fire must have careful attention lest the -meat should burn. Lay it, well-floured, and seasoned, into a dripping pan, with -rather more than enough water to cover the bottom; turn the pan around often, -that all parts may be equally roasted, and baste frequently. The oven should -be quite hot when the beef is first put in that the outside may cool quickly and -thus retain the juices. A large roast of eight or ten pounds is much better and -more economical than a small one, even in a small family. Allow a quarter of -an hour for every pound of meat if you like it rare. It can be re-roasted on -the next day. If much remains serve cold on the next, or in very thin slices; -dip each one in flour, then chop two onions fine, place a layer of meat -in a baking dish and sprinkle it with salt, pepper and onion; above this place -a layer of sliced or canned tomatoes; alternate the layers till the dish is nearly -full, moisten with the gravy, place a layer of tomatoes upon the top, fill with -boiling water, cover with a plate and bake two hours.</p> - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-032-westernmusic_kimball.jpg" width="600" height="146" alt="Western music Kimball ad" /> -</div> - - -<p><span class="pagenum"><a name="Page_73" id="Page_73">[73]</a></span></p> -<div class="figcenter" style="width: 600px;"> -<img src="images/i-075.jpg" width="600" height="1057" alt="California market" /> -</div> - -<div class="adtitle2"> -<i>California<br /> -Market</i></div> -<div class="center"> -<i>James Daniel, Prop.</i><br /> -<br /> -<span class="u">PHONE 537</span><br /> -<br /> -<i>Finest class of</i><br /> -<i>Beef, Pork, Mutton and<br /> -Sausage</i><br /> -<i>always ready and on sale to families at<br /> -Popular Prices</i><br /> -<i>We handle Poultry also</i><br /> -<i>Wagon will call and make deliveries</i><br /> -<br /> -TRY OUR MEATS<br /> -<br /> -<i>355 N. Virginia Street</i> <i>Reno, Nevada</i><br /> -</div> - -<p><span class="pagenum"><a name="Page_74" id="Page_74">[74]</a></span></p> - -<hr class="tb" /> - - -<h3>ROAST LOIN OF VEAL</h3> - -<p>Leave in the kidney, around which put considerable salt. Make a dressing -the same as for fowls; unroll the loin, put the stuffing well around the kidney, -fold and secure with several coils of white cotton twine wound around in all -directions; place in a dripping pan, with the thick side down, and put in a -rather hot oven, letting it cool down to moderate; in one-half hour add a little -hot water to the pan, and baste often; after half an hour turn over the roast -and when done sprinkle lightly with Gold Medal Flour and baste with melted -butter. Before serving carefully remove the twine. A roast of four or five -pounds will bake in about two hours. For a gravy skim off some of the fat -if there is too much in the drippings; dredge in Gold Medal Flour; stir until -brown, add hot water if necessary; boil a few minutes, stir in sweet herbs as -fancied and put in a gravy boat. Serve with green peas and lemon jelly.</p> - - -<h3>ENTREE OF VEAL</h3> - -<p>Take a piece of butter the size of an egg, three pounds of raw veal, one teaspoonful -salt, one of pepper and two eggs. Chop fine and mix together, adding -two tablespoonfuls of water. Mold this into a loaf, then roll into two tablespoonfuls -of pounded crackers and bake two hours. When cold, slice.</p> - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-005-pesce.jpg" width="600" height="207" alt="Emilio C. Pesce, Jeweller ad" /> -</div> - - - - -<h3>FRIED SWEETBREADS</h3> - -<p>For every mode of dressing they should be prepared by half boiling, and -then putting them in cold water; this makes them whiter and firmer. Dip in -beaten egg and then in bread crumbs, pepper and salt and fry in lard. Serve -with peas or tomatoes.</p> - - -<h3>VEAL CUTLETS, BREADED</h3> - -<p>Trim and flatten the cutlets, add pepper and salt, and roll in beaten egg, -then in cracker crumbs. Fry in good dripping, turn when the lower side is -brown. Drain off the fat, squeeze a little lemon juice upon each, and serve in a -hot flat dish.</p> - - -<h3>CALVES LIVER AND BACON</h3> - -<p>Cut liver in one-half inch slices, soak in cold water twenty minutes, drain, -dry and roll in Gold Medal Flour. Have pan very hot. Put in bacon thinly -sliced, turn until brown; put on hot platter. Fry liver quickly in the hot fat, -turning very often. When done, pour off all but one or two tablespoons fat, -dredge in Gold Medal Flour until it is absorbed, and stir till brown. Add hot -water gradually to make smooth gravy, season and boil one minute. Serve -separately.</p> - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-018b-westernmusic-buypiano_startright.jpg" width="600" height="149" alt="Another western music ad" /> -</div> - - -<p><span class="pagenum"><a name="Page_75" id="Page_75">[75]</a></span></p> - -<hr class="tb" /> - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-014-royalbeer_husbandhome.jpg" width="600" height="68" alt="Royal Beer Ad" /> -</div> - - -<h3>VEAL LOAF</h3> - -<p>Three pounds chopped veal, one pound fresh pork chopped fine, three well -beaten eggs, butter size of an egg, one pint of bread crumbs, 1 tablespoon of -salt, 1 teaspoon black pepper, one-half teaspoon each of thyme and sage. Make -into loaf, take piece of white muslin and wrap securely, also the ends. Place -in a baking pan with very little water. Baste often. Turn so as to brown both -sides. Leave in cloth until cold.</p> - - -<h3>BEEFSTEAK AND ONIONS</h3> - -<p>Take thick beefsteak (that which is not so tender will answer), cut it in -pieces ready to serve; put into a spider with a little hot water; slice up three -or four onions, and stew very slowly several hours. Let the water boil out and -the meat become brown, then stir flour into the fat which has come from the -meat. If there is too much, take some out and pour on boiling water, and stir -until the flour is cooked. Pour the meat and gravy into a deep dish or platter -and serve. Pieces of cold roast or steak can be used.</p> - -<p>Bay leaves, which can be obtained at the druggist’s, are a good substitute -for those who do not like onions, but the leaves should be taken out before -sending to the table.</p> - - -<h3>BROILED STEAK</h3> - -<p>Select your steak carefully. The wide end of the slice of “Porterhouse” -is nice, or the “loin.” Have the gridiron hot and buttered, and over hot -coals; place the beef upon the gridiron, and cook till the blood begins to start -upon the upper side before turning, if the fire is not too hot. To retain the -juice, beef should be cooked rapidly at first. Turn frequently rather than -scorch. When done, remove to the platter and season to the taste. Use no salt -while cooking. This prevents the blood from escaping. Serve with mushrooms.</p> - - -<h3>BEEFSTEAK ROLL</h3> - -<p>Select a nice, tender, sirloin steak; pound it well, season with salt and pepper; -then make a nice dressing of chopped bread, well buttered, salted and -peppered, with a little sage, and mixed together with a very little warm water. -Spread this on the meat, then begin at one end and roll it together; tie with -strings. Put into a dripping pan with a little water. Bake about three-quarters -of an hour. To be eaten warm, or sliced cold for tea.</p> - - -<h3>SPICED VEAL</h3> - -<p>Chop three pounds of veal steak and one thick slice of salt pork, as fine as -sausage meat; add to it three Boston crackers, rolled fine; half a teacup of tomato -catsup, three well-beaten eggs, one and one-half teaspoons of salt, one -teaspoon of pepper, and one grated lemon; mould it in the form of a loaf of -bread, put it into a small dripping pan, cover with one rolled cracker, and baste -with a teacupful of hot water and two tablespoons of butter. Bake three hours, -basting very often.</p> - - -<h3>CREAMED DRIED BEEF</h3> - -<p>Pick in small pieces one-fourth of a pound of thinly-cut rather moist dried -beef and brown in a little butter. When brown pour in it a coffecupful of milk -and cream. Let it come to a boil and slightly thicken with a little butter and -Gold Medal Flour creamed together. When it boils, pour it over a platter of -brown toast and serve it at once.</p> - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-013-chisums_icecream.jpg" width="600" height="143" alt="Eat Chism’s Quality Ice Cream" /> -</div> - -<p><span class="pagenum"><a name="Page_76" id="Page_76">[76]</a></span></p> - -<hr class="tb" /> - - -<h3>BEEF BALL</h3> - -<p>Three pounds choice beef (rare) chopped fine, ten butter crackers crushed -thoroughly, half teacup butter, pepper and salt to taste, half cup water. Mix -all well together, press down hard in pans, dip a few spoonfuls of the water -in which the beef was boiled over the top, and bake one and a half or two -hours. Slice when cold.</p> - - -<h3>VEAL OR LAMB PATTIES</h3> - -<p>Use cold veal or lamb; chop fine, taking equal parts of meat and bread -crumbs; season with sage, salt and pepper, and moisten with eggs and melted -butter, or gravies from the meat; make into little cakes, and fry in butter till -well browned.</p> - - -<h3>VEAL LOAF</h3> - -<p>Three pounds of veal, one and one-half pounds of salt pork, both chopped -fine; two pounded crackers, two eggs well beaten, one nutmeg, two teaspoons -of pepper, two teaspoons of chopped parsley, two teaspoons of celery, and the -rind and juice of one lemon. Put batter on the loaf after kneading. Bake in</p> - - -<h3>TO BOIL CORNED BEEF</h3> - -<p>Wash it thoroughly and put into a pot that will hold plenty of water; the -water should be cold; skim with great care; allow forty minutes for every -pound after it has begun to boil. The goodness depends much on its being -boiled gently and long. If it is to be eaten cold, lay it in a vessel which will -admit of its being pressed with a heavy weight, as salt meat is very much improved -by pressing.</p> - - -<h3>MUTTON CHOPS</h3> - -<p>Trim off the superfluous fat, and broil over a bright fire; season and butter -them when cooked; do not have them rare. They can also be fried by first -dredging with flour or bread crumbs.</p> - - -<h3>BAKED TONGUE</h3> - -<p>Season with common salt, a very little saltpetre, half a cup of brown sugar, -pepper, cloves, mace and allspice, powdered fine. Let it remain for a fortnight, -then take out the tongue, put it in a pan; lay on some butter; cover with -bread crumbs, and bake slowly till so tender that a straw will easily go through -it. To be eaten cold. Will keep a long time, and is very nice for tea.</p> - - -<h3>FRIED LIVER</h3> - -<p>Cut it in slices, and lay in cold salt water to draw out the blood. Some place -it over a slow fire till the liver turns white. Take it out, roll each piece in flour -or bread crumbs, season and put in hot lard. Cover, and cook slowly, till the -liver is tender, then uncover and fry quickly till brown. Another way is to -pour boiling water on the liver for a few moments, and proceed as above.</p> - - -<h3>IRISH STEW</h3> - -<p>Take five or six mutton chops; the same quantity of beef, veal and pork; -six or eight Irish potatoes, peeled and quartered; three or four onions sliced, -and salt and pepper to taste; add a pint of good gravy, flavored with catsup, -if liked. Cover all very closely, and let it simmer slowly for two hours (never -allowing it to stop simmering). A slice or two of ham is an improvement. Stir -occasionally to prevent burning.</p> - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-016b-westernmusic_harmonyhome.jpg" width="600" height="149" alt="Harmopny in the home that has a piano Western Music Co." /> -</div> - -<hr class="tb" /> -<p><span class="pagenum"><a name="Page_77" id="Page_77">[77]</a></span></p> - - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-020-sierrabeer_temperancedrink.jpg" width="600" height="70" alt="Sierra Beer as a temperance drink ad" /> -</div> - - -<h3>BOILED BEEF’S TONGUE</h3> - -<p>Boil a medium sized tongue three hours, or until so tender a broom corn will -go through it easily; skim frequently when it begins to boil. When first removed -from the fire skin it and set away to cool. If a pickled tongue, the water -should be cold when put on to boil; if a fresh one salt thoroughly half an hour -before taking it up.</p> - - -<h3>HASH ON TOAST</h3> - -<p>Cold pieces of beefsteak are nice, chopped fine, cooked in a little butter -and water, and thickened with flour; pour over pieces of toast laid on a platter, -and moisten with hot water, salted. Garnish with hard-boiled eggs.</p> - - -<h3>HASH, WITH POTATOES</h3> - -<p>Cold pieces of beef, either boiled, broiled or baked, can be used for the -dish. Free the meat from all pieces of bone, chop fine, and mix with two parts -of potatoes to one of beef. Potatoes boiled with the skins on are best. They -should be cold, and chopped not quite so fine as the meat. Put them in a spider -with melted butter or clarified drippings, and just enough hot water to keep -from burning. Season to taste, and keep stirring till the whole is cooked together. -If liked crisp, let it remain still long enough to bake a crust on the -bottom, and then turn out on a flat dish. Other meats may be used instead of -beef.</p> - - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-005-pesce.jpg" width="600" height="207" alt="Emilio C. Pesce, Jeweller ad" /> -</div> - - - - -<h3>TO ROAST A SHOULDER OF MUTTON</h3> - -<p>Season and roast the same as beef, basting with butter and water till there -is gravy enough to use. It requires to be cooked more than beef. Serve with -currant jelly.</p> - - -<h3>SOUSE</h3> - -<p>Clean pigs’ feet and ears thoroughly, and soak them a number of days in -salt and water; boil them very tender and split open. (They are good fried.) -To souse them cold, pour boiling vinegar over them, spiced with pepper corns -and a little salt. They will keep good, pickled, for a month or two.</p> - - -<h3>LAMB WITH RICE</h3> - -<p>Partly roast a small fore-quarter of lamb; cut it in pieces, and lay in a -dish; season, and pour over a little water; boil a pint of rice till dry, salt it, -and stir in a piece of butter, also the yolks of four well-beaten eggs, only -reserving enough to put over the top; spread the rice and the remainder of the -eggs over the lamb, to form a covering; bake a light brown.</p> - - -<h3>TO GLAZE HAM</h3> - -<p>The ham should be a cold boiled one, from which the skin was removed -when hot. Cover the ham all over with beaten egg; make a thick paste of -cream, pounded cracker, salt and a teaspoonful of melted butter. Spread this -evenly over the ham and brown in a moderate oven.</p> - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-013-chisums_icecream.jpg" width="600" height="143" alt="Eat Chism’s Quality Ice Cream" /> -</div> - -<p><span class="pagenum"><a name="Page_78" id="Page_78">[78]</a></span></p> - -<hr class="tb" /> - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-014-royalbeer_husbandhome.jpg" width="600" height="68" alt="Royal Beer Ad" /> -</div> - - -<h3>BEEF’S HEART STUFFED</h3> - -<p>After washing the heart thoroughly cut it into dice one-half inch long; put -into a saucepan with water enough to cover. Remove scum. When nearly -done add a sliced onion, a stalk of celery chopped fine, pepper and salt and a -piece of butter. Stew until the meat is very tender. Stir up a tablespoonful -of Gold Medal Flour with a small quantity of water and thicken the whole. -Boil up and serve.</p> - - -<h3>BEEF STEWED WITH ONIONS</h3> - -<p>Cut two pounds of tender beef into small pieces, season with pepper and -salt; slice one or two onions and add to it, with water enough to make a gravy. -Let it stew slowly, till the beef is thoroughly cooked, then add some pieces of -butter rolled in Gold Medal Flour, enough to make a rich gravy. Cold beef -may be cooked in the same way, but the onions must then be cooked before -adding them to the meat. Add more boiling water if it dries too fast.</p> - - -<h3>BEEF TIMBALES</h3> - -<p>Free left-over meat from fat and gristle, put through meat chopper, cutting -finely. To one pint of meal add one teaspoonful of salt, one-eighth teaspoonful -of pepper, put one-half cup of stock or water, two tablespoonfuls of bread -crumbs and one tablespoonful of butter together in a saucepan over the simmering -burner; when hot, add to it the meat; take from the fire and stir in -carefully two whole eggs, well beaten. Put mixture in buttered custard or -timbale cups, stand in baking pan half filled with hot water. Bake in moderate -oven fifteen to twenty minutes. Serve with tomato sauce.</p> - - -<h3>FRIED TRIPE</h3> - -<p>Should be washed in warm water and cut into squares of three inches; take -one egg, three tablespoonfuls of Gold Medal Flour, a little salt and make a -thick batter by adding milk; fry out some slices of pork, dip the tripe into -the batter and fry a light brown.</p> - - -<h3>TRIPE STEW</h3> - -<p>Melt in stew kettle two tablespoonfuls lard, one of butter; add three medium-sized -onions, three cloves and garlic, all chopped very fine; one cup chopped -greens, a little parsley; one-quart can strained tomatoes, a pinch of dried mushrooms, -if handy; pepper and salt to suit taste; six large potatoes cut in quarters, -lastly, three pounds plain boiled tripe cut in thin strips. Add boiling water -if too dry. Serve hot.</p> - - -<h3>HASH</h3> - -<p>Take cold pieces of beef that have been left over and chop them fine; then -add cold boiled potatoes chopped fine; add pepper and salt and a little warm -water; put all in a frying-pan and cook slowly for about twenty minutes.</p> - - -<h3>BEEF A LA MODE</h3> - -<p>Take a piece of meat, cross-rib is best, put a slice of bacon or some lard in -the bottom of pot, then the meat, and fill up with water till the meat is -covered; then take two onions, some pepper-corns, cloves, bay leaves, one carrot -and a crust of brown bread, salt and some vinegar; pepper, sprinkle flour over -top and boil slowly.</p> - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-018b-westernmusic-buypiano_startright.jpg" width="600" height="149" alt="Another western music ad" /> -</div> - - -<p><span class="pagenum"><a name="Page_79" id="Page_79">[79]</a></span></p> - -<hr class="tb" /> - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-020-sierrabeer_temperancedrink.jpg" width="600" height="70" alt="Sierra Beer as a temperance drink ad" /> -</div> - - -<h3>OX-TAIL SAUTE</h3> - -<p>About twenty cents worth of ox-tail for three people. Have them disjointed -in pieces about an inch long. Take one large onion and brown in butter, -one carrot, one turnip, one small piece of garlic, enough water to cover and -cook slowly for four hours.</p> - - -<h3>BOILED BEEF WITH CABBAGE—German Style</h3> - -<p>Take one head of cabbage, and after removing all soiled and bruised leaves, -cut in sections lengthwise making about eight or nine pieces, leaving the piece -of heart attached to each piece to hold it together. Place in the kettle on top -of beef, which has been boiling some time; boil together for one hour. Salt to -taste and pepper. Lift out the meat, let the cabbage boil a few moments longer -in the beef broth and send it to the table.</p> - - -<h3>HOT BEEF LOAF</h3> - -<p>Take three pounds of steak from the round and grind it through a chopper. -Beat two eggs, pepper and salt, one and one-half of fresh, soft bread crumbs. -Press this into a shallow, oblong, tin loaf-shaped pan and cover with about -eight slices of salt pork, cut thin. Add one-half cupful of water to the pan, -bake an hour, basting often, then put in on a warm platter, removing pieces -of pork. Thicken the gravy in the pan with a little Gold Medal Flour, and -one-half canful of stewed mushrooms; pour over and around the meat and -serve hot. It is good when cold if cut in slices and served with lettuce salad.</p> - - -<h3>BEEF PIE WITH POTATO CRUST</h3> - -<p>When you have used the best of a cold roast of beef take the small pieces, -or as much as will half fill a granite baking pan; also any gravy, a lump of -butter, a bit of sliced onion, pepper and salt, and enough water to make plenty -of gravy; put over a fire, thicken by dredging in a tablespoonful of Gold Medal -Flour; cover it up where it may stew gently. Now boil a sufficient quantity of -potatoes to fill up your baking dish, mash smooth and beat light with milk and -butter and lace in a thick layer on top of meat. Brush it over with egg, place -the dish in an oven and let remain long enough to become brown. There should -be a goodly quantity of gravy left with the beef, that the dish be not dry and -tasteless.</p> - - -<h3>ROLLED STEAK</h3> - -<p>Take a good rump steak, flatten and lay upon it a seasoning made of bread -crumbs, parsley, pepper and salt, mixed with butter beaten to a cream. Roll up -the steak, bind it evenly, and lay it in a dish with a cup of boiling water. Cover -with another dish and bake forty minutes, baste often.</p> - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-013-chisums_icecream.jpg" width="600" height="143" alt="Eat Chism’s Quality Ice Cream" /> -</div> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum"><a name="Page_80" id="Page_80">[80]</a></span></p> - - - - - -<h2 class="faux">SAUCES</h2> -<div class="figcenter" style="width: 600px;"> -<img src="images/i-082.jpg" width="600" height="99" alt="Sauces" /> -</div> - -<h3>CAPER SAUCE</h3> - -<p>Two tablespoonfuls butter, one tablespoonful Gold Medal Flour; mix well; -pour on boiling water till it thickens; and one hard-boiled egg, chopped fine, -and two tablespoonfuls of capers.</p> - - -<h3>GIBLET SAUCE</h3> - -<p>Take the liver, heart, gizzard and neck of a chicken, wash and boil in salted -water. Let boil till tender. Take them out with a skimmer and chop into -coarse pieces. Put them back, add a little butter and thicken to a cream. -Pepper and salt, boil a few minutes and serve.</p> - - -<h3>SAUCE ROBERT</h3> - -<p>One cup brown sauce made with stock, one teaspoonful sugar, one teaspoonful -mustard, one tablespoonful vinegar. Simmer five minutes.</p> - - -<h3>TOMATO MUSTARD</h3> - -<p>One peck of ripe tomatoes, boiled with two onions, six red peppers, four -cloves of garlic, for one hour; then add a half pint or half pound salt, three -tablespoonfuls black pepper, half ounce each ginger, allspice, mace, cloves; -boil again for one hour longer, and when cold add one pint of vinegar and a -quarter pound of mustard; and if you like it very hot, a tablespoonful of -cayenne.</p> - - -<h3>MINT SAUCE</h3> - -<p>Mix one tablespoonful of white sugar to a half teacupful of good vinegar; -add the mint and let it infuse for half an hour in a cool place before sending to -the table. Serve with roast lamb or mutton.</p> - - -<h3>CELERY SAUCE</h3> - -<p>Mix two tablespoonfuls Gold Medal Flour with half teacupful butter, have -ready a pint of boiling milk; stir the flour and butter into the milk; take three -heads of celery, cut into small bits and boil for a few minutes in water, which -strain off; put the celery into the melted butter and keep stirred over the fire -for five or ten minutes. This is very nice with boiled fowl or turkey.</p> - - -<h3>CURRANT JELLY SAUCE</h3> - -<p>Melt one-half glass currant jelly over slow fire. Add one cup hot brown -sauce; stir well and simmer one minute.</p> - - -<h3>CREAM OR WHITE SAUCE</h3> - -<p>One cupful milk, a teaspoonful Gold Medal Flour and a tablespoonful of -butter, salt and pepper. Heat butter in pan when hot, but not brown, add the -flour. Stir until smooth; gradually add the milk. Let it boil up once. Season -with salt and pepper and serve. This is nice to cut cold potatoes into and let -them heat through. They are then creamed potatoes. It also answers as a -sauce for other vegetables, omelets, fish and sweetbreads, or, indeed, for anything -that requires a white sauce. If you have plenty of cream, use it, and -omit the butter.</p> - - -<h3>HOLLANDAISE SAUCE</h3> - -<p>Cream one-half cup butter. Add four well-beaten egg yolks, then the juice -of one-half of a lemon, one-half teaspoonful of salt and a dash of cayenne. Pour -a cupful of hot water in slowly. Mix and set in a saucepan of hot water. Stir -until the sauce becomes a thick cream. Do not allow it to boil. Stir a few -minutes after removing from the fire. It is a fine sauce for fish, asparagus or -cauliflower.</p> - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-016b-westernmusic_harmonyhome.jpg" width="600" height="149" alt="Harmpny in the home that has a piano Western Music Co." /> -</div> - -<p><span class="pagenum"><a name="Page_81" id="Page_81">[81]</a></span></p> - -<hr class="tb" /> - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-018a-royalbeer_smallpercent.jpg" width="600" height="71" alt="Royal Beer ad" /> -</div> - - -<h3>GOVERNOR’S SAUCE</h3> - -<p>Slice one peck of green tomatoes, sprinkle heavily with salt and let them -stand over night. Drain well in the morning; cover them with vinegar; simmer -them with six large onions, three red peppers, one teaspoonful each of mustard, -ginger, pepper, a pinch of red pepper, a cupful of brown sugar, and a cupful -of grated horseradish. Let them all simmer a trifle over two hours.</p> - - -<h3>SAUCE PIQUANTE</h3> - -<p>To one cup brown sugar add one tablespoonful each of chopped capers and -pickles and simmer five minutes.</p> - - -<h3>SALMON SAUCE</h3> - -<p>Yolk of one egg, well beaten, one-half cupful of vinegar. Stir in rapidly -one-half tablespoonful of sugar, salt and pepper, two tablespoonfuls of milk, -two tablespoonfuls of cream. Let come to a boil, then cool and put over salmon.</p> - - -<h3>APPLE SAUCE</h3> - -<p>Peel, quarter, and core, rich, tart apples; put to them a very little water, -cover them, and set them over the fire; when tender, mash them smooth, and -serve with roasted pork, goose or duck.</p> - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-005-pesce.jpg" width="600" height="207" alt="Emilio C. Pesce, Jeweller ad" /> -</div> - - - - -<h3>HORSERADISH SAUCE</h3> - -<p>A good-sized stick of horseradish is required, which should be grated into -a bowl and a teaspoonful of mustard, a little salt, one-quarter of a pint of -cream and vinegar to taste added. Stir all well together.</p> - - -<h3>CHILI SAUCE</h3> - -<p>Two quarts of ripe tomatoes, four large onions, four chili peppers; chop -fine, then add four cupfuls vinegar, three tablespoonfuls brown sugar, two of -salt, two teaspoonfuls each of cloves, cinnamon, ginger, allspice and nutmeg; -boil all thoroughly together and bottle after straining through a colander.</p> - - -<h3>MUSHROOM SAUCE</h3> - -<p>Dissolve one-half teaspoonful of extract of beef in one-half pint of boiling -water. Fry one minced onion and one chopped carrot in a little butter or -dripping until lightly browned; pour the liquid over them, let all boil together -for ten minutes and add a dessert-spoonful of mushroom ketchup, skim, strain, -and it is ready for the table.</p> - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-013-chisums_icecream.jpg" width="600" height="143" alt="Eat Chism’s Quality Ice Cream" /> -</div> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum"><a name="Page_82" id="Page_82">[82]</a></span></p> - - - - - -<h2 class="faux">EGGS</h2> -<div class="figcenter" style="width: 600px;"> -<img src="images/i-084.jpg" width="600" height="101" alt="Eggs" /> -</div> - -<h3>HAM AND EGGS</h3> - -<p>Fry the ham quickly; remove from the pan as soon as done. Drop the eggs, -one at a time, into the hot fat; be careful not to let the yolks break and run, -and keep the eggs as much separated as possible, to preserve their shape. The -ham should be cut in pieces the right size to serve and, when the eggs are done, -one should be laid on each piece of ham. If any eggs remain, they can be -placed uniformly on the edge of the platter.</p> - - -<h3>CURRIED EGGS</h3> - -<p>Slice two onions and fry in butter, add a tablespoonful curry powder and -one pint good broth or stock, stew till onions are quite tender, add a cupful of -cream thickened with arrowroot or rice flour, simmer a few moments, then add -eight or ten hard-boiled eggs, cut in slices and beat them well, but do not boil.</p> - - -<h3>OMELET SOUFFLE</h3> - -<p>Take three eggs, two ounces of butter, one dessert-spoonful of chopped parsley, -one salt-spoonful of chopped onions, one pinch of dried herbs. Beat the -whites of the eggs to a very stiff froth; mix the yolks with the parsley and -a little salt and pepper. Stir the herbs gently into them and continue as in a -plain omelet. Fold the omelet and serve immediately.</p> - - -<h3>OMELET</h3> - -<p>Six eggs, whites and yolks, beaten separately; half pint of milk, teaspoonful -corn starch, one teaspoonful baking powder, and a little salt; the whites, beaten -to a stiff froth, last; cook in a little butter.</p> - - -<h3>SPANISH OMELET</h3> - -<p>Mince very fine enough ham, fat as well as lean, as will fill a small teacup -and add two finely-chopped small onions, such as are used for pickling. Beat -six eggs, stir the ham into them and fry the omelet the usual way, folding it -over when done.</p> - - -<h3>SCRAMBLED EGGS</h3> - - -<ul class="ingredients"><li>3 eggs,</li> -<li>½ teaspoonful salt,</li> -<li>⅓ cup milk or water,</li> -<li>Sprinkle with pepper,</li> -<li>1 teaspoonful butter.</li> -</ul> - -<p>Beat the eggs slightly, add the milk and seasoning. Cook in a hot, buttered -frying pan, stirring constantly until thick. Serve hot.</p> - - -<h3>OMELET AU NATURAL</h3> - -<p>Break eight or ten eggs into a basin; add a little salt and pepper, with a -tablespoonful of water; beat the whole well with a spoon or whisk. In the -meantime put some fresh butter into an omelet pan, and when it is nearly hot, -put in an omelet; while it is frying, with a skimmer spoon raise the edge from -the pan that it may be properly done. When the eggs are set and one side is -a fine brown, double it half over and serve hot. These omelets should be put -quite thin in the pan; the butter required for each will be about the size of a -small egg.</p> - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-032-westernmusic_kimball.jpg" width="600" height="146" alt="Western music Kimball ad" /> -</div> - - -<p><span class="pagenum"><a name="Page_83" id="Page_83">[83]</a></span></p> - - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-016a-sierrabeer_health.jpg" width="600" height="70" alt="Sierra Beer ad" /> -</div> - - -<h3>EGGS A LA MODE</h3> - -<p>Remove skin from ten tomatoes, medium size, cut in a saucepan, add butter, -pepper and salt; when sufficiently boiled, beat up five or six eggs, and just -before you serve turn them into the saucepan with the tomatoes, and stir them -one way for two minutes, allowing them time to be well cooked.</p> - - -<h3>OMELET</h3> - -<p>Six eggs, whites and yolks beaten separately. One cupful milk, one tablespoonful -of butter melted in the milk, one tablespoonful of Gold Medal Flour; -cook slowly in a buttered skillet, on top of the stove, without stirring.</p> - - -<h3>POACHED OR DROPPED EGGS</h3> - -<p>Fill a pan with boiling, salted water. Break each egg into a wet saucer -and slip it into the water; set the pan back where water will not boil. Dip the -water over the eggs with a spoon. When the white is firm and a film has formed -over the yolk, they are cooked. Take them up with a skimmer, drain and serve -hot, on toast. Season with salt.</p> - - -<h3>EGGS AND BACON</h3> - -<p>Cut eight slices of bacon very thin, and fry until crisp; take them out and -keep hot in the oven. Break four eggs separately into the boiling fat and fry -until brown. Serve with the eggs laid over the bacon, and small fried pieces -of bread placed round. Hash may be used instead of bacon.</p> - - -<h3>POACHED EGGS</h3> - -<p>Have the water boiling, and the toast moistened in a little salt water, and -buttered. Break the eggs, one by one, carefully into the water, let them boil -till the white sets, remove with an egg slice, pare off the ragged edges and lay -each egg upon a slice of toast; put over bits of butter, salt and pepper. Eggs -require to be quite fresh to poach nicely.</p> - - -<h3>EGGS A LA CARACAS</h3> - -<p>Chop finely two ounces smoked dried beef freed from the fat and outside -skin. Add one cupful tomatoes, one-fourth cupful grated Old English cheese, -a few drops of onion juice and a few grains each of cinnamon and cayenne. -Melt two tablespoonfuls butter, add mixture and when heated, add three eggs -slightly beaten. Cook until of a creamy consistency, stirring continually and -scraping from bottom of pan.</p> - - -<h3>CURRIED EGGS</h3> - -<p>Boil eight eggs hard, and cut into thick slices. Cook together in a saucepan -a tablespoonful of butter and a heaping tablespoonful of Gold Medal Flour -into which has been stirred a teaspoonful of curry powder. Stir until smooth, -then add a large cupful of skimmed soup stock and cook, stirring all the time, -to a smooth sauce. If too thick, add more stock. When smooth and of the -consistency of cream, add salt and pepper to taste and lay into the sauce the -sliced eggs, sprinkled lightly with salt. Cook until very hot.</p> - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-013-chisums_icecream.jpg" width="600" height="143" alt="Eat Chism’s Quality Ice Cream" /> -</div> - -<p><span class="pagenum"><a name="Page_84" id="Page_84">[84]</a></span></p> - -<hr class="tb" /> - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-018a-royalbeer_smallpercent.jpg" width="600" height="71" alt="Royal Beer ad" /> -</div> - - -<h3>SHIRRED EGGS</h3> - -<p>Butter an egg shirred or small vegetable dish, cover bottom and side with -fine bread crumbs. Add an egg very carefully, cover with seasoned bread -crumbs, and bake in a slow oven until white is firm and crumbs are brown.</p> - - -<h3>FRIED EGGS</h3> - -<p>Fried eggs are cooked as buttered eggs without being turned. They are -usually fried with bacon fat, which is taken by spoonfuls and poured over the -eggs. Do not have the fat too hot as that will give the egg a hard, indigestible -crust.</p> - - -<h3>BUTTERED EGGS</h3> - -<p>Melt one tablespoonful of butter, slip in an egg and cook until the white -is firm. Turn over once while cooking, and use just enough butter to keep it -from sticking.</p> - - -<h3>BREAD OMELET</h3> - - -<ul class="ingredients"><li>2 tablespoonfuls bread crumbs,</li> -<li>1 speck salt,</li> -<li>1 speck pepper,</li> -<li>2 tablespoonfuls milk,</li> -<li>1 egg,</li> -<li>½ teaspoonful butter.</li> -</ul> - -<p>Soak the bread crumbs in the milk for fifteen minutes, then add the salt -and pepper. Separate the yolk and the white of the egg and beat until light. -Add the yolk to the bread and milk and cut in the white. Turn in the heated -buttered pan and cook until set. Fold and turn on heated dish.</p> - - -<h3>ASPARAGUS OMELET</h3> - - -<ul class="ingredients"><li>Omelet,</li> -<li>1 cup white sauce,</li> -<li>1 can asparagus.</li> -</ul> - -<p>Follow any of the above omelet recipes. Make white sauce. Add asparagus, -drained and rinsed, to the white sauce, spread some of the mixture over half -of the baked omelet, fold over the other half, turn on platter and pour over the -rest of the sauce. Use the cut asparagus. Cooked peas, cauliflower, or remnants -of finely chopped cooked chicken, veal or ham may be used in place of -the asparagus.</p> - - -<h3>EGGS AND TOMATOES</h3> - -<p>Scrambled eggs with tomatoes make an appetizing luncheon dish. Take two -good-sized tomatoes, peel, cut them in pieces, and fry them in a little hot olive -oil. When cooked drain off the liquid and take four eggs well beaten, add -some cream, and scramble. Mix the tomatoes with the eggs, seasoning with -salt and pepper to taste. Serve on thin slices of toast.</p> - - -<h3>EGGS AND SPAGHETTI</h3> - -<p>Take spaghetti and cook it with a cupful of grated cheese. When the -spaghetti and cheese are cooked, add slices of hard-boiled eggs. Serve in a bowl -garnished with pieces of soft toast.</p> - -<p>Among many other excellent dishes made with this paste are fried chicken -with spaghetti and tomato jelly and macaroni au gratin in an Edam cheese -case.</p> - - -<h3>EGGS IN BAKED POTATOES</h3> - - -<ul class="ingredients"><li>6 eggs,</li> -<li>6 potatoes,</li> -<li>6 tablespoonfuls grated cheese,</li> -<li>6 tablespoonfuls butter.</li> -</ul> - -<p>Bake the potatoes, cut off the top and remove half of the inside of potato, -in its place drop an egg raw, salt, cayenne pepper, 1 teaspoonful cheese in -each and 1 teaspoonful butter. Put back into a hot oven for 4 minutes.</p> - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-018b-westernmusic-buypiano_startright.jpg" width="600" height="149" alt="Another western music ad" /> -</div> - - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum"><a name="Page_85" id="Page_85">[85]</a></span></p> - - - - - -<h2 class="faux">VEGETABLES</h2> -<div class="figcenter" style="width: 600px;"> -<img src="images/i-087.jpg" width="600" height="98" alt="Vegetables" /> -</div> - -<h3>SWEET POTATOES—Southern Style</h3> - - -<ul class="ingredients"><li>4 boiled sweet potatoes,</li> -<li>¼ pound butter,</li> -<li>1 tablespoonful water,</li> -<li>Lemon juice,</li> -<li>¼ cup brown sugar.</li> -</ul> - -<p>Skin boiled potatoes and quarter. Place in baking dish, with butter on top; -sprinkle with the brown sugar; add the water and a little lemon juice. Brown -in oven and serve hot.</p> - - -<h3>GLAZED SWEET POTATOES</h3> - - -<ul class="ingredients"><li>6 medium sized potatoes,</li> -<li>½ cup sugar,</li> -<li>¼ cup water,</li> -<li>3 tablespoonfuls butter.</li> -</ul> - -<p>Wash and pare potatoes. Cook ten minutes in boiling, salted water. Drain, -cut in halves lengthwise, and put in a buttered pan. Make a syrup by boiling -three minutes the sugar and water; add butter. Brush potatoes with syrup -and bake 15 minutes, beating twice with remaining syrup.</p> - - -<h3>SPINACH WITHOUT WATER</h3> - -<p>The following method is very little known and has the advantages of preserving -all the nutriment in the spinach and avoiding the use of boiling water.</p> - -<p>Having washed and drained the spinach very thoroughly, cut it up in coarse -pieces and put it in a saucepan in which you have heated three and a half -ounces of butter to every pound of spinach. Add salt, grated nutmeg and cook -sharply.</p> - - -<h3>SPINACH “AU NATURAL”</h3> - -<p>Having cooked the spinach in salt water as before, wash and drain the -leaves carefully, then remove all water and give them a few strokes with the -knife without chopping them up. Put them into a frying pan in which you -have heated some butter; salt to taste and serve very hot.</p> - -<p>This method of preparing spinach is very much appreciated in Italy, where -they add filets of anchovies to it.</p> - - -<h3>DUCHESSE POTATOES</h3> - - -<ul class="ingredients"><li>Mashed potatoes,</li> -<li>1 egg.</li> -</ul> - -<p>Take freshly boiled and mashed potatoes or some that are left over, add to -them the beaten yolk of egg, place in a greased tin and form in balls, hearts or -flat cakes, brush with the beaten white, and brown in oven.</p> - - -<h3>POTATOES WITH CHEESE</h3> - -<p>Hash eight cold boiled potatoes, mix them with one-half cupful of cream, -half an ounce of good butter, a pinch of salt and pepper and a very small dash -of grated nutmeg. Place them in a dish, sprinkle over them two tablespoonfuls -of grated American cheese, two tablespoonfuls of grated bread crumbs, a large -teaspoonful of melted butter, and brown in the oven for ten minutes.</p> - - -<h3>BAKED PEPPERS</h3> - -<p>Cold rice and stewed tomatoes can be made into a delicate filling for peppers -by seasoning highly with spices and a little onion. These can either be baked -directly or can first be fried in hot butter or olive oil, then put in a baking -dish covered with a cupful of white stock and baked for half an hour or more. -All baked peppers are better when cooked in stock.</p> - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-013-chisums_icecream.jpg" width="600" height="143" alt="Eat Chism’s Quality Ice Cream" /> -</div> - -<p><span class="pagenum"><a name="Page_86" id="Page_86">[86]</a></span></p> - -<hr class="tb" /> - - -<h3>LYONNAISE POTATOES (No. 1)</h3> - -<p>Cook one onion thickly sliced in three tablespoonfuls butter until delicately -browned. Remove onion and keep in a warm place. Add three cups cold boiled -potatoes, cut in slices; sprinkle with salt, pepper, and stir until well mixed -with butter. Press to one side of spider and let brown richly underneath, then -sprinkle onions over potatoes; let heat thoroughly; turn on a hot serving platter, -top side down; sprinkle with finely chopped parsley. Cooking the onion separately -lessens the danger of burning.</p> - - -<h3>LYONNAISE POTATOES (No. 2)</h3> - - -<ul class="ingredients"><li>1 pint boiled potatoes, cold,</li> -<li>½ teaspoonful salt,</li> -<li>Speck of pepper,</li> -<li>1 teaspoonful chopped onion,</li> -<li>2 tablespoonfuls beef dripping or butter,</li> -<li>2 tablespoonfuls chopped parsley.</li> -</ul> - -<p>Cut the potatoes into slices, season with the salt and pepper. Fry the -onions in the dripping till light brown, put in the potato and cook till it has -taken up the fat. Add the chopped parsley and serve.</p> - - -<h3>ARTICHOKE SAUTE</h3> - -<p>Cut six fine, green artichokes into quarters and remove the chokes. Trim -the leaves neatly and parboil them five minutes in salted water, drain. Lay -them in a casserole, season with salt, pepper and one-fourth cupful butter; -one-fourth cupful mushrooms, chopped fine, may be added. Cover and cook -in a moderate oven twenty-five minutes. Serve with any desired sauce. Hollandaise -is best.</p> - - -<h3>BAKED BEANS</h3> - - -<ul class="ingredients"><li>1 quart navy beans,</li> -<li>½ pound fat salt pork, or</li> -<li>1½ pounds brisket of beef,</li> -<li>½ tablespoonful mustard,</li> -<li>1 tablespoonful salt,</li> -<li>2 tablespoonfuls molasses,</li> -<li>3 tablespoonfuls sugar,</li> -<li>1 cup boiling water.</li> -</ul> - -<p>Wash, pick beans over, cover with cold water and let soak over night. In -the morning cover with fresh water, heat slowly and let cook just below the -boiling point until the skins burst, which is best determined by taking a few -on the tip of the spoon and blowing over them; if done, the skins will burst. -When done, drain beans and put in pot with the brisket of beef. If pork is -used scald it, cut through the rind in half-inch strips, bury in beans, leaving -rind exposed. Mix mustard, salt, sugar, molasses and water, and pour over -beans and add enough more water to cover them. Cover pot and bake slowly -six or eight hours. Uncover pot the last hour so that pork will brown and -crisp.</p> - - -<h3>BRUSSELS SPROUTS<br /> - -For Six Persons. Time of Preparation, Two Hours</h3> - - -<ul class="ingredients"><li>3 pounds Brussels sprouts,</li> -<li>3 ounces butter,</li> -<li>1 tablespoonful Gold Medal Flour,</li> -<li>1 pint stock,</li> -<li>A pinch of nutmeg,</li> -<li>A pinch of carbonate of soda,</li> -<li>A pinch of pepper,</li> -<li>Salt,</li> -<li>1 teaspoonful chopped parsley,</li> -<li>½ teaspoonful chopped onion.</li> -</ul> - -<p>Throw the sprouts, after removing the outer leaves, into three quarts boiling -water, with salt and a pinch of carbonate of soda. After bringing up to the -boil again, take the sprouts out and drain on a sieve and then on a dry cloth, -so that no water remains in them.</p> - -<p>Brown an ounce of the butter with the flour and sugar, add the stock, -chopped onion and parsley, pepper, nutmeg and the remaining butter. Boil up -well, then put in the sprouts and allow all to simmer gently for half an hour.</p> - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-016b-westernmusic_harmonyhome.jpg" width="600" height="149" alt="Harmpny in the home that has a piano Western Music Co." /> -</div> -<p><span class="pagenum"><a name="Page_87" id="Page_87">[87]</a></span></p> - -<hr class="tb" /> - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-020-sierrabeer_temperancedrink.jpg" width="600" height="70" alt="Sierra Beer as a temperance drink ad" /> -</div> - - -<h3>CARROTS A LA CYRANO</h3> - -<p>To make the dish, the tenderest young, sweet carrots are chosen. These are -scraped and boiled tender. Then they are cut lengthwise in halves, dipped in -thickest honey and placed in a baking dish, with the bottom thinly covered -with olive oil. They are then thickly sprinkled with grated cheese and salt -and placed in a hot oven and browned over for perhaps fifteen minutes.</p> - - -<h3>BAKED CAULIFLOWER</h3> - - -<ul class="ingredients"><li>1½ pounds cauliflower,</li> -<li>2 ounces butter,</li> -<li>1 gill cream,</li> -<li>½ tablespoonful meat extract,</li> -<li>2 tablespoonfuls flour,</li> -<li>A pinch of ground mace.</li> -</ul> - -<p>Boil the cauliflower. Heat one and a half ounces butter and two tablespoonfuls -Gold Medal Flour to a golden brown, add the cream and half a pint of the -water in which the cauliflower has been boiled, with half a teaspoonful meat -extract dissolved in it. Boil this sauce till thick, then flavor with ground -mace. Strain and pour over the cauliflower, which has been placed in a deep -dish. Melt the remaining half ounce butter, pour it over, sprinkle with grated -Parmesan cheese and bake in a hot oven, standing the dish in a pan of boiling -water.</p> - - -<h3>ESCALLOPED CORN</h3> - - -<ul class="ingredients"><li>6 ears of cooked corn, or</li> -<li>1 can of corn,</li> -<li>½ cup corn liquid,</li> -<li>3 tablespoons cream,</li> -<li>1 teaspoonful sugar,</li> -<li>1 teaspoonful salt,</li> -<li>⅛ teaspoonful pepper,</li> -<li>2 tablespoonfuls Gold Medal Flour,</li> -<li>1 cup bread crumbs,</li> -<li>1 tablespoonful butter.</li> -</ul> - -<p>Cut fresh boiled corn, too old to serve on cobs, from the cob; or use the -pulp of one can of corn.</p> - -<p>Mix corn with the salt, pepper, flour and sugar and add the liquids. Melt -the butter, mix with the bread crumbs and cover bottom of a pudding dish with -half of the crumbs, add the corn mixture and cover with the rest of the crumbs. -Bake in a moderate oven about twenty minutes, and serve hot in pudding dish.</p> - - -<h3>MACARONI WITH TOMATOES AND MUSHROOMS</h3> - - -<ul class="ingredients"><li>½ pound macaroni,</li> -<li>2 quarts boiling water,</li> -<li>2 teaspoonfuls salt,</li> -<li>1 tablespoonful butter,</li> -<li>1 small onion, cut fine,</li> -<li>1 teaspoonful Gold Medal Flour,</li> -<li>Cup of hot beef or chicken stock,</li> -<li>1 pint stewed tomatoes,</li> -<li>1 tablespoonful finely chopped mushrooms,</li> -<li>1 teaspoonful salt,</li> -<li>Cayenne pepper,</li> -<li>1 teaspoonful parsley, chopped,</li> -<li>3 tablespoonfuls grated Parmesan cheese.</li> -</ul> - -<p>Add salt and then the macaroni to the boiling water. Let boil 20 minutes, -stirring to avoid sticking to the bottom of the kettle. Drain in colander; pour -1 cupful of cold water through it; then return to cleared kettle.</p> - - -<h3>DUTCH ONION PIE</h3> - -<p>Slice six onions, fry in butter to delicate brown, add one-half cupful of -milk, one-half cupful of cream, one tablespoonful Gold Medal Flour, one well -beaten egg; salt to taste. Have ready a baked pie crust in usual pie pan and -pour in onion mixture. Return to oven and bake to good brown. White of egg -may be added to top. This is a most excellent Holland Dutch dish.</p> - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-013-chisums_icecream.jpg" width="600" height="143" alt="Eat Chism’s Quality Ice Cream" /> -</div> - -<p><span class="pagenum"><a name="Page_88" id="Page_88">[88]</a></span></p> - -<hr class="tb" /> - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-014-royalbeer_husbandhome.jpg" width="600" height="68" alt="Royal Beer Ad" /> -</div> - - -<h3>SPAGHETTI ITALIENNE</h3> - - -<ul class="ingredients"><li>¾ pound spaghetti,</li> -<li>3 quarts boiling water,</li> -<li>1 tablespoonful salt,</li> -<li>2 tablespoonfuls butter,</li> -<li>⅛ teaspoonful salt,</li> -<li>⅛ teaspoonful white pepper,</li> -<li>A little nutmeg,</li> -<li>1 cup tomato sauce,</li> -<li>2 ounces grated Parmesan or Swiss cheese or 1 ounce of each.</li> -</ul> - -<p>Slide spaghetti without breaking it, in the boiling water gradually and boil -25 minutes. Drain, place butter in sauce pan, salt, pepper and nutmeg, let cook -a few minutes, add the hot tomato sauce, gently mix with a fork, then add -cheese and mix well again with a fork for one minute or longer. Dress on a -hot dish and serve.</p> - - -<h3>SPINACH COOKED IN BUTTER</h3> - -<p>Cook the spinach leaves in a pan with salted water. Wash them freely with -water to remove the sand which they may contain completely. Drain them, -press out the moisture and chop them up very fine. Heat some butter in a saucepan, -add the chopped spinach, stir them up with a long wooden spoon, adding -a little butter. This will work out the moisture. Season them to taste with -salt and a little scraped nutmeg. Finish by adding an ounce and a half of -fine butter.</p> - - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-005-pesce.jpg" width="600" height="207" alt="Emilio C. Pesce, Jeweller ad" /> -</div> - - - - -<h3>MACARONI ESCALLOPED</h3> - -<p>Break half a pound of macaroni into short lengths and cook until tender in -plenty of salted water. Make a sauce of two level teaspoonfuls each of Gold -Medal Flour and butter mixed together and one cupful of cream cooked together -five minutes. Add half a level teaspoonful of salt and a saltspoonful of pepper. -Stir in one egg and take from the range at once. Put the macaroni into a -buttered baking dish in alternate layers with the sauce and pour over all one-quarter -cupful of milk and one-quarter pound grated cheese melted together. -Pour this mixture all over the top, so that it will be well distributed through -the dish. Cover with fine bread crumbs and brown in a quick oven.</p> - - -<h3>CHILI CON CARNE</h3> - -<p>One and one-half pounds Mexican Chili beans, 6 good sized onions, 6 cloves -garlic, 1 can tomatoes, ½ teaspoonful paprika, a bay leaf, 1½ pounds hamburger, -3 tablespoonfuls of Gebhardt’s Eagle Chili Powder, salt to taste. Soak -the beans overnight, then cook until done, add can of tomatoes and paprika, -bay leaf, salt, slice the onions and garlic, fry until done.</p> - -<p>Put the hamburger into a perfectly dry frying-pan, no grease, cook until it -is separated and dry, make a paste of the chili powder, add all to the beans and -cook a little longer.—Mrs. E. F. Kiessling.</p> - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-013-chisums_icecream.jpg" width="600" height="143" alt="Eat Chism’s Quality Ice Cream" /> -</div> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum"><a name="Page_89" id="Page_89">[89]</a></span></p> - - - - -<h2 class="faux">Pickles and Spiced Fruits</h2> -<div class="figcenter" style="width: 600px;"> -<img src="images/i-091.jpg" width="600" height="98" alt="Pickles and Spiced Fruits" /> -</div> - -<h3>FRENCH PICKLES</h3> - -<p>Slice green tomatoes with onions, add salt, let stand over night, drain -thoroughly and let boil one-half hour with vinegar; sugar to taste; white -mustard seed, allspice, cloves, cinnamon, ginger and little mustard.—Mrs. Cora -Dixon.</p> - - -<h3>GREEN PEPPER MANGOES</h3> - -<p>Secure nice large peppers; cut a slit in them and take out the seed. Slice -a head of cabbage very fine, salt it as for slaw, and mix very thick with black -mustard seed; fill the peppers with this dressing and sew up the slit. Lay -them in a jar and pour over enough cold vinegar to cover them.</p> - - -<h3>GREEN TOMATO PICKLE</h3> - -<p>Slice one peck of green tomatoes; add one cup of salt, and let them stand -over night; drain the water from them and add one gallon of vinegar, one large -spoon of allspice, one teaspoonful of cloves, one tablespoonful of cinnamon, a -half teaspoonful of ground mustard, four cups of sugar, one cup of grated -horseradish, and simmer together ten minutes; add more sugar.</p> - - -<h3>SWEET TOMATO PICKLES</h3> - -<p>Eight pounds of ripe tomatoes, four pounds of sugar, a half ounce of cloves, -a half ounce of allspice and a half ounce of cinnamon. Peel the fruit and boil -one and a half hours; when partly cold add a half pint of vinegar. Put away -in jars.</p> - - -<h3>PICCALILLI</h3> - -<p>Mix tomatoes, chopped and drained, with chopped onions, red and green -peppers and horseradish; add spices, sugar and a little curry powder; cover with -vinegar and boil one hour.</p> - - -<h3>WATERMELON PICKLES</h3> - -<p>Boil the melon until you can stick a fork through it readily. To seven -pounds of fruit take three pounds of sugar, one quart of vinegar and one ounce -each of cinnamon, cloves and allspice. Scald the vinegar, put sugar and spices -in, and pour over the melon. Do this for three mornings.</p> - - -<h3>BRINE FOR CUCUMBERS</h3> - -<p>Wash them in clear water, lay them in a jar, and sprinkle them well with -salt; as you lay in fresh cucumbers, add more salt. They will make their own -brine.</p> - - -<h3>CHOW CHOW</h3> - -<p>Twenty-five young, tiny cucumbers, fifteen onions sliced, two quarts of string -beans, cut in halves, four quarts of green tomatoes, sliced and chopped coarsely, -two large heads of white cabbage. Prepare these articles and put them in a -stone jar in layers with a slight sprinkling of salt between them. Let them -stand twelve hours, then drain off the brine. Now put the vegetables in a -kettle over the fire, sprinkling through them four red peppers, chopped coarsely, -four tablespoonfuls of mustard seed, two tablespoonfuls each of celery seed, -whole allspice, and whole cloves and a cupful of sugar. Pour on enough of the -best cider vinegar to cover; cover tightly and simmer well until thoroughly -cooked. Put in glass jars when hot.</p> - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-013-chisums_icecream.jpg" width="600" height="143" alt="Eat Chism’s Quality Ice Cream" /> -</div> - -<p><span class="pagenum"><a name="Page_90" id="Page_90">[90]</a></span></p> - -<hr class="tb" /> - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-016a-sierrabeer_health.jpg" width="600" height="70" alt="Sierra Beer ad" /> -</div> - - - -<h3>TOMATO CATSUP</h3> - -<p>Cut the tomatoes in two and boil for half an hour, then press through a hair -sieve and add spices in the proportion given below, after which boil for about -three hours over a slow fire. Remove from fire, turn it out, and let stand till -next day, when you must add half a pint of vinegar for each peck of tomatoes. -For every like amount of the vegetable, add, while boiling, one-eighth of an -ounce of red and one-quarter of an ounce of black pepper. Half an ounce each -of mace, allspice and cloves, and two ounces of mustard. Salt to suit, put in -a little ginger, and essence of celery, if you so desire. Bottle, seal and cork -and put in a dark, cool place.</p> - - -<h3>MIXED PICKLES</h3> - -<p>Slice in an earthen jar one peck of green tomatoes, six large onions, and -pour over them one cupful of salt. Let stand twenty-four hours and drain. -Add one quart of cider vinegar, three pounds of brown sugar, one-eighth of a -pound of white mustard seed, one teaspoonful of ground cloves, one teaspoonful -of ginger, two teaspoonfuls of mustard, one teaspoonful of cayenne pepper and -cook slowly for fifteen minutes.</p> - - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-005-pesce.jpg" width="600" height="207" alt="Emilio C. Pesce, Jeweller ad" /> -</div> - - - - - -<h3>PICKLED CHERRIES</h3> - -<p>Stone five pounds of cherries. Take one quart of vinegar, two pounds of -sugar, one-half ounce each of cinnamon and mace. Grind the spices and tie -them in a muslin bag; boil the spices, sugar and vinegar together and pour hot -over the cherries.</p> - - -<h3>ECONOMY VINEGAR</h3> - -<p>Save the sound cores and the parings of apples used in cooking. Put into -a jar, cover with cold water, stand in a warm place, add one-half pint of molasses -to every two gallons. Cover the jar with gauze; add more parings and -cores occasionally. This will make a good vinegar.</p> - - -<h3>PICKLED BEETS</h3> - -<p>Take the beets when cold, slice them across. Make a liquid of half vinegar -and water, a little salt and pepper, a tablespoonful of sugar and put the beets -in this. This is only for present use, as if they stand too long they turn white. -You can make a bag of spices and boil with them, also a few whole cloves.</p> - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-032-westernmusic_kimball.jpg" width="600" height="146" alt="Western music Kimball ad" /> -</div> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum"><a name="Page_91" id="Page_91">[91]</a></span></p> - - - - - - -<h2 class="faux">Jams and Jellies</h2> -<div class="figcenter" style="width: 600px;"> -<img src="images/i-093.jpg" width="600" height="97" alt="Jams and Jellies" /> -</div> - -<h3>APPLE JELLY</h3> - -<p>Select sound, red, fine-flavored apples not too ripe; wash, wipe and core; -place in a granite kettle, cover with water and let cook slowly until the apples -look red. Pour into a muslin bag and drain; return juice to a clean kettle -and boil one-half hour; skim. Now measure and to every pint of juice, allow -a pound of sugar; boil quickly for ten minutes. Red apples will give jelly -the color of wine while that from light fruit will be like amber.</p> - - -<h3>SPICED FRUITS</h3> - -<p>These are also called sweet pickle fruits. For four pounds prepared fruit -allow one pint vinegar, two pounds brown sugar, one-half cup whole spices—cloves, -allspice, stick cinnamon, and cassia-bude. Tie spices in thin muslin -bag, boil ten minutes with vinegar and sugar. Skim, add fruit, cook till tender. -Boil down syrup, pour over fruit in jars, and seal. If put in stone pots, boil -syrup three successive mornings and pour over fruit. Currants, peaches, grapes, -pears and berries may be prepared in this way, also ripe cucumbers, muskmelons, -and watermelon rind.</p> - - -<h3>PLUM JELLY</h3> - -<p>Take plums not too ripe, put in a granite pan and set in a pan of water -over the fire. Let the water boil gently till all the juice has come from the -fruit, strain through a flannel bag and boil with an equal weight of sugar -twenty minutes.</p> - - -<h3>CRAB-APPLE JELLY</h3> - -<p>Select juicy apples. Mealy ones are no good. Wash and quarter and put -into a preserving kettle over the fire with a teacupful of water. If necessary -add more water as it evaporates. When boiled to a pulp strain the apples -through a flannel bag, then proceed as for other jelly.</p> - - -<h3>PRESERVED PEACHES</h3> - -<p>Select the yellow red-cheeked ones if possible (skin same as tomatoes, by -pouring on boiling water, then thrusting them in cold water and separate in -halves). Proceed as for preserving cherries, only using three-quarters of a -pound of sugar to every pound of fruit.</p> - - -<h3>PRESERVED CHERRIES</h3> - -<p>Select the large cherries, remove the stems and stone them carefully. To -each pound of sugar allow one pound of cherries. Put fruit in granite pan -and pour over them the sugar. Stir up and let stand over night to candy. In -the morning put all into the preserving pan, place on the stove and boil gently -until the cherries look clear, skimming off the scum as it rises. When the -cherries have become quite clear, remove the pan from the stove and seal. -Keep in dry, dark closet.</p> - - -<h3>PRESERVED TOMATOES</h3> - -<p>A pound of sugar to a pound of tomatoes. Take six pounds of each; the -peel and juice of four lemons and a quarter of a pound of ginger tied up in a -bag; put on the side of the range and boil slowly for three hours.</p> - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-013-chisums_icecream.jpg" width="600" height="143" alt="Eat Chism’s Quality Ice Cream" /> -</div> - -<p><span class="pagenum"><a name="Page_92" id="Page_92">[92]</a></span></p> - -<hr class="tb" /> - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-018a-royalbeer_smallpercent.jpg" width="600" height="71" alt="Royal Beer ad" /> -</div> - - -<h3>STRAWBERRY JAM</h3> - -<p>To six pounds of strawberries allow three pounds of sugar. Procure some -fine scarlet strawberries, strip off the stalks and put them into a preserving -pan over a moderate fire, boil them for half an hour, keeping them constantly -stirred. Break the sugar into small pieces and mix them with the strawberries -after they have been removed from the fire. Then place it again over the fire -and boil for another half hour very quickly. Put it into pots, and when cold -cover it over with brandy papers and a piece of paper moistened with the -white of an egg over the tops.</p> - - -<h3>LEMON MARMALADE</h3> - -<p>Peel as many lemons as you wish and take out every seed. Boil the peel -until very soft, add juice and pulp with a pound of sugar to a pound of lemons. -Boil until thick and bottle.</p> - - -<h3>GRAPE MARMALADE</h3> - -<p>Take sound grapes, heat and remove the seeds, then measure, and allow -measure for measure of fruit and sugar. Place all together in a preserving -kettle and boil slowly twenty-five minutes; add the juice of one lemon to every -quart of fruit. Set away in jelly glasses.</p> - - -<h3>TO PRESERVE PLUMS</h3> - -<p>To every pound of fruit allow three-quarters of a pound of sugar. Divide -the plums, take out the stones, and put the fruit on a dish with pounded sugar -strewed over; the next day put them into a preserving pan and let them simmer -gently by the side of the fire for about thirty minutes, then boil them quickly; -removing the scum as it rises, and keep them constantly stirred, or the jam will -stick to the bottom of the pan. Crack the stones and add the kernels to the -preserve when it boils.</p> - - -<h3>QUINCE PRESERVES</h3> - -<p>Pare and core the fruit and boil till very tender. Make a syrup of a pound -of sugar for each pound of the fruit and after removing the scum boil the -quinces in this syrup for one-half hour.</p> - - -<h3>PRESERVED LEMON PEEL</h3> - -<p>Make a thick syrup of white sugar, chop the lemon peel fine and boil it in -the syrup ten minutes; put in glass tumblers and paste paper over. A teaspoonful -of this makes a loaf of cake, or a dish of sauce nice.</p> - - -<h3>BLACKBERRY JAM</h3> - -<p>Crush a quart of fully ripe blackberries with a pound of the best loaf sugar -pounded very fine; put it into a preserving pan, and set it over a gentle fire -until thick, add a glass of brandy, and stir it again over the fire for about a -quarter of an hour; then put it into pots and when cold tie them over.</p> - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-018b-westernmusic-buypiano_startright.jpg" width="600" height="149" alt="Another western music ad" /> -</div> - - -<p><span class="pagenum"><a name="Page_93" id="Page_93">[93]</a></span></p> - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-095.jpg" width="600" height="1072" alt="Saturno Hotel, Sierra Vulcanizing, and Kwon-Chung Silk Wear ads" /> -</div> -<div class="center">As you start married life you may want select apartments<br /> -If so, come and see us; we will make you feel at home</div> - -<div class="adtitle2"> -Saturno Hotel</div> -<div class="center"> -MRS. W. FUNK, Proprietor<br /> -<br /> -Furnished Housekeeping Apartments<br /> -Rooms Single or En Suite. Steam Heat, Hot and Cold Water<br /> -Cor. West and Second Streets RENO, NEVADA<br /> -</div> - -<hr class="tb" /> - -<div class="center"> -Phone Main 1162-J<br /> -</div><div class="adtitle2">Sierra Vulcanizing<br /> -Works</div> -<div class="center"> -H. A. DE LUCA<br /> -<br /> -Tube Repairing, Surface Patches<br /> -Reinforcements<br /> -Sections, Retreading, Recapping<br /> -Etc.<br /> -All Kinds of Rubber Goods Repaired and Vulcanized<br /> -Tubes Vulcanized, 25c<br /> -<br /> -232 Sierra Street RENO, NEVADA<br /> -</div> - -<hr class="tb" /> - -<div class="center"> -Phone 1097 Opp. City Hall<br /> -</div><div class="adtitle2"> -KWONG-CHUNG CO.</div> -<div class="center"> -Manufacturers of<br /> -<br /> -LADIES’ SILK WEAR, FANCY GOODS, ETC.<br /> -TOILET ARTICLES OF ALL KINDS<br /> -<br /> -Give us a trial. We carry a full line and can<br /> -sell as cheap as San Francisco merchants<br /> -<br /> -BUY AT HOME<br /> -<br /> -102 No. Center Street RENO, NEVADA<br /> -</div> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum"><a name="Page_94" id="Page_94">[94]</a></span></p> - - - - -<h2 class="faux">CANDY</h2> -<div class="figcenter" style="width: 600px;"> -<img src="images/i-096.jpg" width="600" height="97" alt="Candy" /> -</div> -<div class="center"><b>Sweets to the Sweet</b></div> - - -<h3>CREAM TAFFY CANDY</h3> - -<p>Two cups sugar, one cup of water, one teaspoonful of cream tartar, one -tablespoonful of vinegar, butter size of a walnut, flavor with vanilla; boil -until threads; cool and pull.—Mrs. Mary Bowland, Dayton, Nev.</p> - - -<h3>PEANUT CANDY</h3> - -<p>Two cups granulated sugar, put in an iron or granite vessel and stir until it -boils; be careful not to let it burn. When the sugar is melted and begins to -boil, stir in one cup of hulled peanuts; stir in and remove from fire; cool in -buttered tins.</p> - - -<h3>OLD-FASHIONED MOLASSES CANDY</h3> - -<p>Stir and boil one quart New Orleans Molasses and one-fourth quart of water -until it crisps in cold water; add butter size of an egg; pull and flavor with -vanilla.</p> - - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-005-pesce.jpg" width="600" height="207" alt="Emilio C. Pesce, Jeweller ad" /> -</div> - - - - - -<h3>FUDGE</h3> - -<p>One cup milk, two cups sugar, one cup molasses, two squares chocolate, -butter size of an egg, vanilla; cook until crisp; beat until it sugars; pour on -buttered pan; cut into squares.</p> - - -<h3>PINOCHE CANDY</h3> - -<p>Three cups brown sugar, one cup cream or one-half cup milk, and a large -piece of butter, one cup chopped walnuts. Cook sugar and cream until done; -add nuts. Take off stove and let cool five minutes. Then beat till right consistency.—Abbie -Blanche Wightman.</p> - - -<h3>MARSHMALLOWS</h3> - -<p>Four cups sugar dissolved in twelve tablespoonfuls of water and boil four -minutes; one package of Knox’s gelatine dissolved in twenty tablespoonfuls -of water; beat together for twenty-five minutes. Cut in squares and roll in -powdered sugar and a little cornstarch.—Ethel Allen.</p> - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-016b-westernmusic_harmonyhome.jpg" width="600" height="149" alt="Harmpny in the home that has a piano Western Music Co." /> -</div> - -<p><span class="pagenum"><a name="Page_95" id="Page_95">[95]</a></span></p> - -<hr class="tb" /> -<div class="figcenter" style="width: 600px;"> -<img src="images/i-097.jpg" width="600" height="1067" alt="L. L. GILCREASE CO ad" /> -</div> -<div class="center"> -PEERLESS CARS and TRUCKS HUDSON SUPER SIX<br /> - -More Miles Per Dollar<br /> -FIRE STONE TIRES<br /> -Red Side Wall, Black Tread<br /> -</div><div class="adtitle2"> -L. L. GILCREASE CO.<br /> -<small>MOTOR CARS</small><br /> -</div><div class="center"> -A. L. PETERSON, Sales Manager<br /> -35 West Plaza Street<br /> -RENO, NEVADA<br /> -<b>MAXWELL $685, F. O. B. Reno</b><br /> -<br /> -<b>MAXWELL ROADSTER $670 F. O. B. Reno</b><br /> -</div> - -<p>Compare a MAXWELL with any other car costing less -than $900. There isn’t one that can afford you the great, big -real value that is in the MAXWELL. Just for example, consider -the equipment.</p> - -<p>The MAXWELL has electric lights and starter, demountable -rims, rain-vision windshield, speedometer, mohair top, -irreversible steering gear, linoleum covered running-boards and -many other refinements such as are found on cars costing -$1,100 and more.</p> - -<p>And these MAXWELL features are included at the price -of $685. Did you ever hear of any other car at anywhere near -this price that affords such big values? You may take our -word for it, there is none.</p> - -<p>When you consider further, that the MAXWELL is a -good looking car; that it is easy riding; that it carries five -passengers in comfort; that it is the World’s Endurance Champion; -that it is light in weight and inexpensive to operate—than -you will agree with us when we say that the MAXWELL -is absolutely the biggest value in the automobile field today.</p> - -<p>Just phone or drop into our new Sales Room and let us -show you the cars. We shall gladly give you a ride.</p> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum"><a name="Page_96" id="Page_96">[96]</a></span></p> - - - - - -<h2 class="faux">TIME TABLE</h2> -<div class="figcenter" style="width: 600px;"> -<img src="images/i-098.jpg" width="600" height="100" alt="Time Table" /> -</div> - - -<div class="center"> -<table border="0" cellpadding="0" cellspacing="0" summary="time tables"> -<tr> -<td align="left"><h3>BAKING BREAD, CAKES, PUDDINGS, ETC.</h3></td> -</tr> -<tr> -<td align="left">Loaf Bread</td> -<td align="right">40 to 60</td> -<td align="left"> m.</td> -</tr> -<tr> -<td align="left">Rolls, biscuit</td> -<td align="right">10 to 20</td> -<td align="left"> “</td> -</tr> -<tr> -<td align="left">Graham Gems</td> -<td align="right">30</td> -<td align="left"> “</td> -</tr> -<tr> -<td align="left">Gingerbread</td> -<td align="right">20 to 30</td> -<td align="left"> “</td> -</tr> -<tr> -<td align="left">Sponge-cake</td> -<td align="right">45 to 60</td> -<td align="left"> “</td> -</tr> -<tr> -<td align="left">Plain cake</td> -<td align="right">30 to 40</td> -<td align="left"> “</td> -</tr> -<tr> -<td align="left">Fruit cake</td> -<td align="right">2 to 3</td> -<td align="left"> hrs.</td> -</tr> -<tr> -<td align="left">Cookies</td> -<td align="right">10 to 15</td> -<td align="left"> m.</td> -</tr> -<tr> -<td align="left">Bread pudding</td> -<td align="right">1</td> -<td align="left"> hr.</td> -</tr> -<tr> -<td align="left">Rice and Tapioca</td> -<td align="right">1</td> -<td align="left"> “</td> -</tr> -<tr> -<td align="left">Indian pudding</td> -<td align="right">2 to 3</td> -<td align="left"> “</td> -</tr> -<tr> -<td align="left">Plum pudding</td> -<td align="right">2 to 3</td> -<td align="left"> “</td> -</tr> -<tr> -<td align="left">Custards</td> -<td align="right">15 to 20</td> -<td align="left"> m.</td> -</tr> -<tr> -<td align="left">Steamed brown-bread</td> -<td align="right">3</td> -<td align="left"> hrs.</td> -</tr> -<tr> -<td align="left">Steamed puddings</td> -<td align="right">1 to 3</td> -<td align="left"> “</td> -</tr> -<tr> -<td align="left">Pie-crust</td> -<td align="right">about 30</td> -<td align="left"> m.</td> -</tr> -<tr> -<td align="left">Potatoes</td> -<td align="right">30 to 45</td> -<td align="left"> m.</td> -</tr> -<tr> -<td align="left">Baked beans</td> -<td align="right">6 to 8</td> -<td align="left"> hrs.</td> -</tr> -<tr> -<td align="left">Braised meat</td> -<td align="right">3 to 4</td> -<td align="left"> “</td> -</tr> -<tr> -<td align="left">Scalloped dishes</td> -<td align="right">15 to 20</td> -<td align="left"> m.</td> -</tr> -<tr> -<td align="left"><h3>WHAT TO SERVE WITH MEATS</h3></td> -</tr> -<tr> -<td align="left">Roast Beef—Grated Horseradish.</td> -</tr> -<tr> -<td align="left">Roast Mutton—Currant jelly.</td> -</tr> -<tr> -<td align="left">Boiled Mutton—Caper sauce.</td> -</tr> -<tr> -<td align="left">Roast Pork—Apple sauce.</td> -</tr> -<tr> -<td align="left">Roast Lamb—Mint sauce.</td> -</tr> -<tr> -<td align="left">Venison or Wild Duck—Black currant jelly.</td> -</tr> -<tr> -<td align="left">Roast Goose—Apple sauce.</td> -</tr> -<tr> -<td align="left">Roast Turkey—Oyster sauce.</td> -</tr> -<tr> -<td align="left">Roast Chicken—Bread sauce.</td> -</tr> -<tr> -<td align="left">Compote of Pigeon—Mushroom sauce.</td> -</tr> -<tr> -<td align="left">Broiled Fresh Mackerel—Sauce of stewed gooseberries.</td> -</tr> -<tr> -<td align="left">Broiled Bluefish—White cream sauce.</td> -</tr> -<tr> -<td align="left">Broiled Shad—Rice.</td> -</tr> -<tr> -<td align="left">Fresh Salmon—Green peas with cream sauce.</td> -</tr> -<tr> -<td align="left"><h3>BAKING MEATS</h3></td> -</tr> -<tr> -<td align="left">Beef, sirloin, rare, per lb.</td> -<td align="right">8 to 10</td> -<td align="left"> m.</td> -</tr> -<tr> -<td align="left">Beef, sirloin, well done, per lb.</td> -<td align="right">12 to 15</td> -<td align="left"> m.</td> -</tr> -<tr> -<td align="left">Beef, rolled, rib or rump, per lb.</td> -<td align="right">12 to 15</td> -<td align="left"> m.</td> -</tr> -<tr> -<td align="left">Beef, long or short, filet</td> -<td align="right">20 to 30</td> -<td align="left"> m.</td> -</tr> -<tr> -<td align="left">Mutton, rare, per lb.</td> -<td align="right">10</td> -<td align="left"> “</td> -</tr> -<tr> -<td align="left">Mutton, well done, per lb.</td> -<td align="right">15</td> -<td align="left"> “</td> -</tr> -<tr> -<td align="left">Lamb, well done, per lb.</td> -<td align="right">15</td> -<td align="left"> “</td> -</tr> -<tr> -<td align="left">Veal, well done, per lb.</td> -<td align="right">20</td> -<td align="left"> “</td> -</tr> -<tr> -<td align="left">Pork, well done, per lb.</td> -<td align="right">30</td> -<td align="left"> “</td> -</tr> -<tr> -<td align="left">Turkey, 10 lbs. wt.</td> -<td align="right">3</td> -<td align="left"> hrs.</td> -</tr> -<tr> -<td align="left">Chickens, 3 to 4 lbs. wt.</td> -<td align="right">1 to 1½</td> -<td align="left"> “</td> -</tr> -<tr> -<td align="left">Goose, 8 lbs.</td> -<td align="right">2</td> -<td align="left"> “</td> -</tr> -<tr> -<td align="left">Tame duck</td> -<td align="right">40 to 60</td> -<td align="left"> m.</td> -</tr> -<tr> -<td align="left">Game duck</td> -<td align="right">30 to 40</td> -<td align="left"> “</td> -</tr> -<tr> -<td align="left">Grouse, pigeons</td> -<td align="right">30</td> -<td align="left"> “</td> -</tr> -<tr> -<td align="left">Small birds</td> -<td align="right">15 to 20</td> -<td align="left"> “</td> -</tr> -<tr> -<td align="left">Venison, per lb.</td> -<td align="right">15</td> -<td align="left"> “</td> -</tr> -<tr> -<td align="left">Fish, 6 to 8 lbs.; long, thin fish</td> -<td align="right">1</td> -<td align="left"> hr.</td> -</tr> -<tr> -<td align="left">Fish, 4 to 6 lbs.; thick Halibut</td> -<td align="right">1</td> -<td align="left"> hr.</td> -</tr> -<tr> -<td align="left">Fish, small</td> -<td align="right">20 to 30</td> -<td align="left"> m.</td> -</tr> -<tr> -<td align="left"><h3>FREEZING</h3></td> -</tr> -<tr> -<td align="left">Ice Cream</td> -<td align="right">30</td> -<td align="left"> m.</td> -</tr> -<tr> -<td align="left"><h3>BOILING</h3></td> -</tr> -<tr> -<td align="left">Coffee</td> -<td align="right">3 to 5</td> -<td align="left"> m.</td> -</tr> -<tr> -<td align="left">Tea, steep without boiling</td> -<td align="right">5</td> -<td align="left"> “</td> -</tr> -<tr> -<td align="left">Corn meal</td> -<td align="right">3</td> -<td align="left"> hrs.</td> -</tr> -<tr> -<td align="left">Hominy, fine</td> -<td align="right">1</td> -<td align="left"> hr.</td> -</tr> -<tr> -<td align="left">Oatmeal, rolled</td> -<td align="right">30</td> -<td align="left"> m.</td> -</tr> -<tr> -<td align="left">Oatmeal, coarse, steamed</td> -<td align="right">3</td> -<td align="left"> hrs.</td> -</tr> -<tr> -<td align="left">Rice, steamed</td> -<td align="right">45 to 60</td> -<td align="left"> m.</td> -</tr> -<tr> -<td align="left">Rice, boiled</td> -<td align="right">15 to 20</td> -<td align="left"> “</td> -</tr> -<tr> -<td align="left">Wheat granules</td> -<td align="right">20 to 30</td> -<td align="left"> m.</td> -</tr> -<tr> -<td align="left">Eggs, soft boiled</td> -<td align="right">3 to 6</td> -<td align="left"> “</td> -</tr> -<tr> -<td align="left">Eggs, hard boiled</td> -<td align="right">15 to 20</td> -<td align="left"> “</td> -</tr> -<tr> -<td align="left">Fish, long, whole, per lb.</td> -<td align="right">6 to 10</td> -<td align="left"> “</td> -</tr> -<tr> -<td align="left">Fish, cubical, per lb.</td> -<td align="right">15</td> -<td align="left"> “</td> -</tr> -<tr> -<td align="left">Clams, oysters</td> -<td align="right">3 to 5</td> -<td align="left"> “</td> -</tr> -<tr> -<td align="left">Beef, corned and a la mode</td> -<td align="right">3 to 5</td> -<td align="left"> hrs.</td> -</tr> -<tr> -<td align="left">Soup stock</td> -<td align="right">3 to 6</td> -<td align="left"> “</td> -</tr> -<tr> -<td align="left">Veal, mutton</td> -<td align="right">2 to 3</td> -<td align="left"> “</td> -</tr> -<tr> -<td align="left">Tongue</td> -<td align="right">3 to 4</td> -<td align="left"> “</td> -</tr> -<tr> -<td align="left">Potted pigeons</td> -<td align="right">2</td> -<td align="left"> “</td> -</tr> -<tr> -<td align="left">Ham</td> -<td align="right">5</td> -<td align="left"> “</td> -</tr> -<tr> -<td align="left">Sweetbreads</td> -<td align="right">20 to 30</td> -<td align="left"> m.</td> -</tr> -<tr> -<td align="left">Sweet corn</td> -<td align="right">5 to 8</td> -<td align="left"> “</td> -</tr> -<tr> -<td align="left">Asparagus, tomatoes, peas</td> -<td align="right">15 to 20</td> -<td align="left"> “</td> -</tr> -<tr> -<td align="left">Macaroni, potatoes, spinach, squash, celery, cauliflower, greens </td> -<td align="right">20 to 30</td> -<td align="left"> “</td> -</tr> -<tr> -<td align="left">Cabbage, beets, young</td> -<td align="right">30 to 45</td> -<td align="left"> “</td> -</tr> -<tr> -<td align="left">Parsnips, turnips</td> -<td align="right">30 to 45</td> -<td align="left"> “</td> -</tr> -<tr> -<td align="left">Carrots, onions, salsify</td> -<td align="right">30 to 60</td> -<td align="left"> “</td> -</tr> -<tr> -<td align="left">Beans, string and shelled</td> -<td align="right">1 to 2</td> -<td align="left"> hrs.</td> -</tr> -<tr> -<td align="left">Puddings, 1 qt., steamed</td> -<td align="right">3</td> -<td align="left"> “</td> -</tr> -<tr> -<td align="left">Puddings, small</td> -<td align="right">1</td> -<td align="left"> hr.</td> -</tr> -<tr> -<td align="left"><h3>FRYING</h3></td> -</tr> -<tr> -<td align="left">Croquettes, fish balls</td> -<td align="right">1</td> -<td align="left"> m.</td> -</tr> -<tr> -<td align="left">Doughnuts, fritters</td> -<td align="right">3 to 5</td> -<td align="left"> “</td> -</tr> -<tr> -<td align="left">Bacon, small fish, potatoes</td> -<td align="right">2 to 5</td> -<td align="left"> “</td> -</tr> -<tr> -<td align="left">Breaded chops and fish</td> -<td align="right">5 to 8</td> -<td align="left"> “</td> -</tr> -<tr> -<td align="left"><h3>BROILING</h3></td> -</tr> -<tr> -<td align="left">Steak, one inch thick</td> -<td align="right">4</td> -<td align="left"> m.</td> -</tr> -<tr> -<td align="left">Steak, 1½ inch thick</td> -<td align="right">6</td> -<td align="left"> “</td> -</tr> -<tr> -<td align="left">Small, thin fish</td> -<td align="right">5 to 8</td> -<td align="left"> “</td> -</tr> -<tr> -<td align="left">Thick fish</td> -<td align="right">12 to 15</td> -<td align="left"> “</td> -</tr> -<tr> -<td align="left">Chops broiled in paper</td> -<td align="right">8 to 10</td> -<td align="left"> “</td> -</tr> -<tr> -<td align="left">Chickens</td> -<td align="right">20</td> -<td align="left"> “</td> -</tr> -<tr> -<td align="left">Liver, tripe, bacon</td> -<td align="right">3 to 8</td> -<td align="left"> “</td> -</tr> -</table></div> - -<p><span class="pagenum"><a name="Page_97" id="Page_97">[97]</a></span></p> - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-099.jpg" width="600" height="1041" alt="Lewis and Lukey ad" /> -</div> -<div class="center"><span class="u">This Page Will Interest Hubby</span><br /> - - -Don’t Hesitate -About Clothes<br /> - - -<i>If You Would -Dress Well</i> -Let us demonstrate -how we -can give you the -utmost satisfaction -in the latest -fabrics, latest -style and perfect -fit.</div> - -<div class="adtitle2"><br /> -<span class="smcap">Lewis & Lukey</span><br /> -<span class="u">CLOTHERS and HATTERS</span><br /><br /> -</div><div class="center"> -Gent’s and Children’s<br /> -FURNISHERS<br /> -<br /> -We Carry a Full and<br /> -Up-to-Date Line<br /> -<br /> -Trunks, Suit Cases, Bags<br /> -221 N. Virginia Street Reno, Nevada<br /> -</div> - -<p><span class="pagenum"><a name="Page_98" id="Page_98">[98]</a></span></p> - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-100.jpg" width="600" height="1059" alt="Jersey Farm Milk Company, Dr Smitten, Palace Postal Card House ads" /> -</div> - -<div class="center"> -Phone Main 1123-J<br /> -</div><div class="adtitle2"> -Dr. George M. Smitten<br /> -Dentist<br /> -</div><div class="center"> -Rooms 10-11-12-14 Journal Bldg. 16 East Second Street<br /> -RENO, NEVADA<br /> -</div> - -<hr class="tb" /> - -<div class="adtitle2"> -Jersey Farm Milk Co.<br /> -</div><div class="center">For<br /> -<span class="u">Good Cream and Milk</span><br /> -Best of<br /> -Sanitary Conditions<br /> -S. MURRAY RENO, NEVADA<br /> -</div> - -<hr class="tb" /> - -<div class="adtitle2"> -Palace Postal Card<br /> -House</div> -<div class="center"> -MILLER & HORGAN<br /> - -We Carry the Largest Assortment of Postal Cards in the City<br /> - -Opp. S. P. Depot RENO, NEVADA<br /> -</div> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum"><a name="Page_99" id="Page_99">[99]</a></span></p> - - - - - -<h2 class="faux">Weights and Measures</h2> - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-101.jpg" width="600" height="93" alt="weights and measures" /> -</div> - - - -<div class="center"> -<table border="0" cellpadding="1" cellspacing="0" summary="weights"> -<tr> -<td align="left">1 cup, medium size</td> -<td align="right">½</td> -<td align="left"> pint or ¼ pound</td> -</tr> -<tr> -<td align="left">4 cups, medium size, of flour weigh </td> -<td align="right">1</td> -<td align="left"> pound</td> -</tr> -<tr> -<td align="left">1 pint flour weighs</td> -<td align="right">½</td> -<td align="left"> pound</td> -</tr> -<tr> -<td align="left">1 pint white sugar weighs</td> -<td align="right">1</td> -<td align="left"> pound</td> -</tr> -<tr> -<td align="left">2 tablespoonfuls of liquid weigh</td> -<td align="right">1</td> -<td align="left"> ounce</td> -</tr> -<tr> -<td align="left">8 teaspoonfuls of liquid weigh</td> -<td align="right">1</td> -<td align="left"> ounce</td> -</tr> -<tr> -<td align="left">1 gill of liquid weighs</td> -<td align="right">4</td> -<td align="left"> ounces</td> -</tr> -<tr> -<td align="left">1 pint of liquid weighs</td> -<td align="right">16</td> -<td align="left"> ounces</td> -</tr> -</table></div> - - - -<h3>HOW TO MEASURE AN OUNCE</h3> - -<p>Housekeepers are often confused by the mingling of weights and measures -in a recipe, therefore an accurate schedule is a good thing to have around. The -following of the most generally used articles will be found correct:</p> - -<ul><li>One ounce granulated sugar equals two level tablespoonfuls.</li> - -<li>One ounce flour, four level tablespoonfuls.</li> - -<li>One ounce butter, two level teaspoonfuls.</li> - -<li>One ounce ground coffee, five level tablespoonfuls.</li> - -<li>One ounce cornstarch, three level tablespoonfuls.</li> - -<li>One ounce thyme, eight level tablespoonfuls.</li> - -<li>One ounce grated chocolate, three level tablespoonfuls.</li> - -<li>One ounce pepper, four level tablespoonfuls.</li> - -<li>One ounce salt, two level tablespoonfuls.</li> - -<li>One ounce mustard, four level tablespoonfuls.</li> - -<li>One ounce cloves, four level tablespoonfuls.</li> - -<li>One ounce cinnamon, four and a half level tablespoonfuls.</li> - -<li>One ounce mace, four level tablespoonfuls.</li> - -<li>One ounce curry, four level tablespoonfuls.</li> - -<li>One ounce chopped suet, a fourth of a cupful.</li> - -<li>One ounce olive oil, two tablespoonfuls.</li> -</ul> - - -<h3>TABLE OF MEASURES</h3> - - - -<div class="center"> -<table border="0" cellpadding="0" cellspacing="0" summary="measures"> -<tr> -<td align="right">60</td> -<td align="left"> drops</td> -<td align="left">equals</td> -<td align="left">1</td> -<td align="right"> teasp.</td> -</tr> -<tr> -<td align="right">3</td> -<td align="left"> teaspoonfuls</td> -<td align="center">“</td> -<td align="left">1</td> -<td align="right"> tabsp.</td> -</tr> -<tr> -<td align="right">4</td> -<td align="left"> tablespoonfuls</td> -<td align="center">“</td> -<td align="left">¼</td> -<td align="right">cup.</td> -</tr> -<tr> -<td align="right">1</td> -<td align="left"> cup</td> -<td align="center">“</td> -<td align="center">½</td> -<td align="right">pint.</td> -</tr> -<tr> -<td align="right">1</td> -<td align="left"> round tablespoonful butter</td> -<td align="center">“</td> -<td align="left">1</td> -<td align="right"> ounce.</td> -</tr> -<tr> -<td align="right">1</td> -<td align="left"> solid cup butter, granulated sugar, milk, chopped meat </td> -<td align="center">“</td> -<td align="left">½</td> -<td align="right"> pound.</td> -</tr> -<tr> -<td align="right">2</td> -<td align="left"> cups flour</td> -<td align="center">“</td> -<td align="left">½</td> -<td align="right"> pound.</td> -</tr> -<tr> -<td align="right">9</td> -<td align="left"> large eggs</td> -<td align="center">“</td> -<td align="left">1</td> -<td align="right"> pound.</td> -</tr> -</table></div> - - - -<h3>TABLE OF PROPORTIONS</h3> - - -<ul><li>1 cup liquid, 3 cups flour for bread.</li> -<li>1 cup liquid, 2 cups flour for muffins.</li> -<li>1 cup liquid, 1 cup flour for batters.</li> -<li>1 teaspoonful soda to 1 pint sour milk.</li> -<li>1 teaspoonful soda to 1 cup molasses.</li> -<li>¼ teaspoonful salt to 1 quart custard.</li> -<li>1 teaspoonful salt to 1 quart water.</li> -<li>⅛ teaspoonful salt is a pinch.</li> -<li>¼ square inch pepper is a shake.</li></ul> - - - - -<h3>ROLLED OATS—A Perfect Infant’s Food</h3> - -<p>Put two teacups Rolled Oats into three pints of boiling water into which -has been put one-half teaspoonful salt. Boil this about two hours or until the -quantity is reduced to one quart. Press the liquid portion through a sieve with -a tablespoon until the meal remaining in the sieve is dry. Put away in bottle, -and at feeding time use one-half Rolled Oats and one-half milk. This quantity -should last twenty-four hours.</p> - - -<div class="figcenter" style="width: 600px;"> -<img src="images/i-013-chisums_icecream.jpg" width="600" height="143" alt="Eat Chism’s Quality Ice Cream" /> -</div> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum"><a name="Page_100" id="Page_100">[100]</a></span></p> - - - - - -<h2 class="faux">Household Hints</h2> -<div class="figcenter" style="width: 600px;"> -<img src="images/i-102.jpg" width="600" height="95" alt="Household Hints" /> -</div> - -<p>Mildew in white clothes may be removed by soaking for a short time in a -pail of water to which has been added a heaping teaspoonful of chloride of -lime. Then hang in sun. Repeat if necessary.</p> - -<p>When frying potatoes, etc., try chopping with empty baking powder can -instead of knife. You will find it much more handy and quicker.</p> - -<p>Try greasing cake and bread pans with a small five-cent paint brush. Keep -grease in round tin can; cut hole in cover and insert handle of paint brush -when not in use. It is then always ready for use and does not soil the hands.</p> - -<p>To prevent cake from burning when using new tins, butter the new tins -well and place them in a moderate oven for fifteen minutes. After this the -cake may be cooked in them without danger of burning.</p> - -<p>When ironing with gas, place a lid of the coal stove over the gas burners -and place the irons over this. The irons will always be clean and heat much -better than if they are put directly over the gas flame.</p> - -<p>To clean plaster of paris figures, use toilet soapsuds and a shaving brush. -Rinse well. Dipping them in a strong solution of alum water will give them -the appearance of alabaster.</p> - -<p>To preserve gilt frames, cover them when new with a coat of white varnish. -All specks can be washed off with water without injury.</p> - -<p>To keep lemons, put them in water. Change once a week. Will keep a -long time.</p> - - -<h3>DO YOU KNOW—</h3> - -<p>That a small piece of butter added to the water prevents vegetables, macaroni -or rice from boiling over?</p> - -<p>That the water from macaroni or rice after they have been cooked should -be saved for soup and gravies?</p> - -<p>That a teaspoonful of vinegar added to boiled meat, while cooking, makes -the meat tender?</p> - -<p>That after peeling onions if celery salt is rubbed over the hands before -washing the odor will disappear?</p> - -<p>That if you add a pinch of salt to ground coffee before boiling it will improve -the flavor?</p> - -<p>That if kid gloves are rubbed gently with bread crumbs after each time -they are worn they will remain clean much longer than otherwise?</p> - -<p>That a poultice made of tobacco and warm water, put between two cloths -and placed over the breast and pit of the stomach will relieve convulsions when -nothing else will? It will do no harm.</p> - -<p>That any one who has aching feet, if the feet are placed in kerosene for -about ten minutes each day will receive the greatest relief. If used regularly -for a month is said to cure all corns and callous places on the feet. Will not -blister or do any injury.</p> - -<p>To relieve burns get a small bottle of picric acid and with a feather paint -the burned or scalded parts, allowing it to dry. In a few minutes all the pain -will be gone and you will never feel it again. Where the burns are very severe -more than one application is sometimes necessary. This is an invaluable -remedy, especially where there are children in the home, for they are getting -burned continually.</p> - -<p>There is nothing better than sulphur tea for the hair. It cures dandruff, -promotes the growth, makes the hair soft and glossy and is very good to keep -the hair from turning gray.</p> - -<p>The whitish stain left on a mahogany table by a jug of boiling water or a -very hot dish may be removed by rubbing in oil and afterward pouring a little -spirits of wine on the spot and rubbing it dry with a cloth.</p> - -<p>Wash your weathered oak woodwork and furniture with milk.</p> - -<p>To rid your home of ants mix thoroughly two parts borax with one part -powdered sugar and put around where the ants come. For two or three days -the ants will come in swarms, but after that they will disappear. Leave the -powder around for a week or two and you will never be bothered again with -ants.</p> - -<p>If food becomes slightly burned in cooking, set the saucepan in cold water -and it will take away burned taste.</p> - -<p><span class="pagenum"><a name="Page_101" id="Page_101">[101]</a></span></p> - -<hr class="tb" /> -<div class="figcenter" style="width: 600px;"> -<img src="images/i-103.jpg" width="600" height="1061" alt="S. Goldstein and Nevada Implement ads" /> -</div> - -<div class="adtitle2"> -S. Goldstein</div> -<div class="center"> -<i>High Class</i><br /> -<i>Ladies Tailor<br /> -and Furrier</i><br /> -<i>Fit Guaranteed</i><br /> -<i>SUITS MADE TO ORDER<br /> -REASONABLE PRICES</i><br /> -<br /> -<i>OPEN EVENINGS UNTIL 9 O’CLOCK</i><br /> -<br /> -<i>228 North Virginia Street<br /> -Up-Stairs</i><br /> -<i>Reno, Nevada Phone Main 154</i><br /> -</div> - -<hr class="tb" /> - -<p>You now have the wife! Let us furnish the home and save -you money.</p> - -<p>It will pay you to investigate the <b>TA BED</b>, three pieces of -furniture in one. Nothing on the market so convenient.</p> - -<div class="center"> -<big>Kitchenware, Dry Goods</big><br /> -<big>Gents’ Furnishings</big><br /> -<big>and Farming</big><br /> -<big>Machinery</big><br /> -<small>All Moderately Priced</small><br /> -</div><div class="adtitle2"> -Nevada Implement and<br /> -Supply Co.</div> -<div class="center"> -214 Sierra Street RENO, NEVADA<br /> -</div> - -<p><span class="pagenum"><a name="Page_102" id="Page_102">[102]</a></span></p> - -<hr class="tb" /> -<div class="figcenter" style="width: 600px;"> -<img src="images/i-104.jpg" width="600" height="1050" alt="The Motoraid" /> -</div> -<div class="adtitle2"> -<span class="u">The Motoraid</span></div> -<div class="center"> -Thor and Lightweight Cleveland<br /> -MOTORCYCLES<br /> -ODEN, <i>The Cyclist</i><br /> -and<br /> -Ford Specialist<br /> -<br /> -All Kinds of Repairing Promptly Done<br /> -<span style="margin-left: 1em;">Baby Buggy Wheels Re-tired</span><br /> -New and Second-Hand Wheels<br /> -<span style="margin-left: 1em;">Bought, Sold and Exchanged</span><br /> -<br /> -Agency For<br /> -The Diamond Squegee Tires<br /> -15 West Fourth Street<br /> -RENO :: :: NEVADA<br /> -</div> - -<hr class="tb" /> -<div class="figcenter" style="width: 600px;"> -<img src="images/i-105.jpg" width="600" height="1030" alt="University Terrace ad" /> -</div> -<div class="center"> -A Rare Opportunity<br /> -<i>The highest class sub-division in the<br /> -State of Nevada</i><br /> -</div><div class="adtitle2"> -<i>University<br /> -Terrace</i><br /> -</div><div class="center"> -Large Lots—Beautiful View<br /> -No Taxes—No Assessments<br /> -All Improvements Free<br /> -</div> - -<p>Cement Sidewalks: 14 feet from curb to property line, 8 -feet for parking; cement curbs and gutters, 22 in. wide; streets -graveled, rolled and finished; electric lights, telephone; city -water piped to every lot; pillars and arches at main entrances -and every lot well drained.</p> - -<p>Why not make the wife a present of one of these lots? They -are increasing in value all the while.</p> - -<p>We sell on very easy payments. Do not delay. The lots -are being sold rapidly.</p> - -<div class="center"> -We are the owners<br /> -Bonham Realty and Trust<br /> -Company<br /> -131 N. VIRGINIA ST. RENO, NEVADA<br /> -Phone 756<br /> -</div> - -<hr class="tb" /> -<div class="figcenter" style="width: 600px;"> -<img src="images/i-106-backcover.jpg" width="600" height="987" alt="" /> -</div><div class="adtitle1"> -MRS. HOUSEWIFE:</div> - -<p>We guarantee -that your dollar -will buy as -much dependable -merchandise -from us as -can be had anywhere, -<i>and -further</i> that if for -any reason, -what you buy -is not satisfactory, -we will -gladly exchange -it or refund -your money. -You are <i>insuring</i> satisfaction when you come -here to do your shopping.</p> - - -<div class="center"> -<i>We Open Monthly Accounts<br /> -with Responsible People</i><br /> -</div> -<div class="adtitle2">COMMERCIAL HARDWARE CO.</div> -<div class="center"> -24 W. Commercial Row<br /> -Phone 460 RENO, NEVADA<br /> -</div> - -<hr class="full" /> - - -<div class="copyright"> -NEVADA PRESS GAZETTE BLDG., RENO<br /> -</div> - -<hr class="full" /> -<div class="tnote"> -<h3>Transcriber’s Notes</h3> - -<p>Obvious punctuation errors repaired. Varied hyphenation and spacing was -retained as in saucepan, sauce-pan and sauce pan. Recipe oddities were retained -except where a clear solution could be found. These are noted.</p> - -<p>Page 3, “Muffiins” changed to “Muffins” (Bread, Muffins, Rolls)</p> - -<p>Page 6, “Orchesta” changed to “Orchestra” (Parker’s Harp Orchestra)</p> - -<p>Page 11, twice, “over” changed to “oven” (Flour in oven) (very hot oven for ten)</p> - -<p>Page 12, same, (quick oven 45 minutes)</p> - -<p>Page 14, Boston muffins, “bafle” changed to “bake” (should bake in)</p> - -<p>Page 15, “making” changed to “baking” (teaspoonfuls baking powder)</p> - -<p>Page 18, “separte” changed to “separate” (and white separate)</p> - -<p>Page 18, same line, “tetaspoonful” changed to “teaspoonful” (teaspoonful baking powder)</p> - -<p>Page 23, “marshmellow” changed to “marshmallow” (ice with marshmallow)</p> - -<p>Page 23, “minues” changed to “minutes” (Bake 20 minutes)</p> - -<p>Page 24, “Contiue” changed to “Continue” (Continue the -beating)</p> - -<p>Page 25, Sponge Cake, “teaspoonfuls” changed to “teaspoonful” (1 teaspoonful baking powder)</p> - -<p>Page 25, “marhsmellows” changed to “marshmallows” (about 24 marshmallows) -(marshmallows until cool)</p> - -<p>Page 28, Jam Cake, “making” changed to “baking” (teaspoonful baking powder)</p> - -<p>Page 29, “whisp” changed to “whisk” (with a clean whisk)</p> - -<p>Page 31, Rolled Oats Crisps, “making” changed to “baking” (on greased baking pan)</p> - -<p>Page 31, “mor” changed to “more” (more than is necessary)</p> - -<p>Page 32, Graham Wafers, “tablspoonfuls” changed to “tablespoonfuls” (2 tablespoonfuls milk)</p> - -<p>Page 33, “wripper” changed to “whipper” (patent cream whipper)</p> - -<p>Page 34, “nutmg” changed to “nutmeg” (nutmeg; cover with)</p> - -<p>Page 34, “carmel” changed to “caramel” (want caramel custard)</p> - -<p>Page 34, Raisin Layer Pudding, “and” changed to “add”, “heaten” changed -to “beaten” (add stiffly beaten whites)</p> - -<p>Page 37, Russian Cream, “whick” changed to “whisk” (fire, whisk briskly and)</p> - -<p>Page 39, Hard Sauce, word “of” added to text (add whites of)</p> - -<p>Page 39, Brandy Sauce, “fourts” changed to “fourths” (add three-fourths of)</p> - -<p>Page 41, “APPPLE” changed to “APPLE” (APPLE MERINGUE PIE)</p> - -<p>Page 42, Famous Cream Pie, “over” changed to “oven” (and brown in oven)</p> - -<p>Page 42, “wit htwo” changed to “with two” (of butter with two)</p> - -<p>Page 45, “flexability” changed to “flexibility” (flexibility that gear)</p> - -<p>Page 50, Macaroni Soup, “tablespoonfuls” changed to “tablespoonful” (with one tablespoonful)</p> - -<p>Page 52, “skin” changed to “skins” (skins will rise to top)</p> - -<p>Page 57, Crab Salad, “lttuce” changed to “lettuce” (leaves of lettuce)</p> - -<p>Page 61, “CABBABE” changed to “CABBAGE” (CABBAGE SALAD a la CALAIS)</p> - -<p>Page 68, Pigeon Pie, “over” changed to “oven” (quick oven for one)</p> - -<p>Page 69, “of” changed to “or” (hung a day or two)</p> - -<p>Page 74, “stil” changed to “stir” (Medal Flour; stir until)</p> - -<p>Page 78, Veal Loaf, the recipe seems to be missing the final -instructions as it stops mid-sentence. Research on Veal Loaf of this -era seems to recommend cooking it in a slow oven for two hours just in -case the reader wishes to try it.</p> - -<p>Page 79, Beef Pie with Potato Crust, “over” changed to “oven” (the dish in an oven)</p> - -<p>Page 81, Apple Sauce, “emash” changed to “mash” (when tender, mash them)</p> - -<p>Page 82, “SOULFLE” changed to “SOUFFLE” (OMELET SOUFFLE)</p> - -<p>Page 85, Baked Peppers, “opion” changed to “onion” (and a little onion)</p> - -<p>Page 86, Lyonnaise Potatoes No. 2, “teh” changed to “the” (season with the salt)</p> - -<p>Page 88, Spinach Cooked in Butter, “Finished” changed to “Finish” (Finish by adding)</p> - -<p>Page 88, “humburger” changed to “hamburger” (Put the hamburger)</p> - -<p>Page 90, Mixed Pickles, “earthern” changed to “earthen” (in an earthen jar)</p> - -<p>Page 92, Blackberry Jam, “bset” changed to “best” (the best loaf sugar)</p> - -<p>Page 95, “MARSHMELLOWS” changed to “MARSHMALLOWS” (MARSHMALLOWS)</p> - -<p>Page 98, “Roome” changed to “Rooms” (Rooms 10-11-12-14)</p> - -<p>Page 100, Household Hints, “over” changed to “oven” (a moderate oven for fifteen)</p> - -<p>Page 100, “them” changed to “they” (each time -they are worn)</p> - -<p>Page 100, “furniure” changed to “furniture” (furniture with milk)</p> - -<p>Page 21, “Medeira” and “Meleira” changed to “Madeira” (Sherry or Madiera)</p> -</div> - - - - - - - - -<pre> - - - - - -End of the Project Gutenberg EBook of The Just-Wed Cook Book, by Various - -*** END OF THIS PROJECT GUTENBERG EBOOK THE JUST-WED COOK BOOK *** - -***** This file should be named 51542-h.htm or 51542-h.zip ***** -This and all associated files of various formats will be found in: - http://www.gutenberg.org/5/1/5/4/51542/ - -Produced by Emmy, MWS and the Online Distributed -Proofreading Team at http://www.pgdp.net (This file was -produced from images generously made available by The -Internet Archive) - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the United -States without permission and without paying copyright -royalties. 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