CHOICE FRUITS, ETC

Cold Catsup.

Peel one-half peck ripe tomatoes, cut in small pieces, drain in sieve. One cup full of salt, one cup full of sugar, one cup full of mustard seed, one root of horse radish grated, two roots of celery chopped (good sized ones), two table-spoons full of black pepper, one tea-spoon full of cinnamon, one tea-spoon full of allspice, one tea-spoon full of mace, three pints of strong cider vinegar. Ready for use in a week. Mrs. Abbott.

Cli^ll Sauce.

Three dozen large, ripe tomatoes, one dozen onions, eight green peppers, twelve tea-cups full of vinegar, three tea-spoons full each of cloves, cinnamon and ginger, five table-spoons full of salt, sugar to taste. Chip fine and boil four hours, or until thick as you like. Mrs. D. B. Keeler.

Cliill Sauce.

Eleven pounds of tomatoes peeled, six green peppers, three large onions, four coffee-cups full of vinegar, three table-spoons full of salt, six table-spoons full of sugar, three tea-spoons full each of ginger, cloves, allspice, cinnamon and nutmeg. Chop the tomatoes, peppers and onions. Boil two or three hours.

Mrs. Kilpatrick.

PICKL.ES. la

Robertson Carriage Co.

Fine Carriages,

MANUFACTORY,

REPOSITORY,

REPAIRING, ^ A^ji^ ^•^^Aj.Av^w

379 and 381 Arapahoe, between 15th and i6th Streets.

N. ROBERTSON, Manage?-. p. o. 80x2321. H. C. DOLL, Secretary

^^ IPIGKIIjIBS. ^-

CllOWCllOAV.

One peck green tamatoes, three onions, six green peppers, all chopped, one-half pint of salt. Let them stand over night in a cullender or sieve, then drain off the brine. Cover with vinegar and boil slowly one hour. Put this into a kettle. Take one pound of brown sugar, one table-spoon full of ground cinnamon, one table-spoon full of allspice, one-half tea-spoon full of cloves, one-half tea-spoon full oi pepper, one-fourth cup full of mustard. Add it to three pints of vinegar, boil it and pour over the chopped pickles and cover up. " Mrs. Abbott.

Ciiciinil>er Pickles.

-Put the cucumbers down in salt and let them stand twenty- four hours. Then take them out and drain. Put enough vinegar over the fire to cover the pickles. Spice with black pepper, cloves, allspice, bay leaves, horse radish and green peppers. Let this all come to a boil, then put in the cucumbers and skim while boiling. Take out the cucumbers and place them in a jar, and pour the hot vinegar over them. Then put them in a cool place.

Mrs. L. B. France.

Wasliiii^on Pickle.

One peck of green tomatoes, two onions, two green peppers, a hand full of horse radish. Cliop fine and sprinkle with salt. Let them stand twenty-four hours, then drain. If too salt pour fresh water through them. When drained spice with one table-

I* BREADS.

J. A. Chain. S. B. Hardy. B. C. Bancroft.

CHAIN & HARDY,

BOOKSELLERS ^^ STATIONERS,

Art Department Second Floor.

PICTURES. ARTISTS' MATERIALS, FRAMES,

Motddings , FisJmig Tackle, Fancy Goods, Etc.

414 Larimer Street, Denver, Colorado.

spoon full of cloves, one table-spoon full of cinnamon, two table- spoons full of white mustard seed, one table-spoon full of celery seed, one pound of sugar. Cover with o^ood vinegar. Cook slowly three or four hours, stirring often, Mrs. Raymond.

Excellent Baker's Yeast.

Pare nine potatoes the size of an q%^. Then take one pint of hops, tie them in a muslin bag and put them with the potatoes in a pot with three pints of water, and boil until the potatoes are very soft and there remains one quart of water. Take out the hops and mash the potatoes through a cullender into a stone jar. Add one table-spoon full of ginger, two of salt, three of brown sugar and one coffee-cup full of good, fresh hop yeast. It should be mixed rather warm and kept in a warm place to ferment. Let it stand twenty-four hours, then stir well and put into a glass jar or stone jug and cover tightly. Stir up when used as the potatoes settle to the bottom. One tea-cup full of this will make three loaves of bread. Save one coffee-cup full to start new yeast again. Do not put flour in this yeast. Mrs. E. S. Hays.

Brown Bread.

Three tea-cups full of graham flour, two tea-cups full of corn meal, one-third tea-cup full of molasses, three large cups of milk, one tea-spoon full of soda, a little salt. Bake one and one-half hours. Mrs. Keeler.

BREADS. 15

Donald Fletcher. Osgar R. Burchard.

FLETCHER & BURCHARD,

^^45 Sixteenth Street, Denver, Colorado.

Peal in all kinds of Real Estate in Colorado and the Territories. Effect Loans on Real

Estate. Make Investments for Non-Residents. Have more than 2,000 Lots on

Capitol Hill, the finest residence portion of Denver. We solicit the business

of all who have property to sell or wish to purchase, and of those

who wish to loan or borrow money.

Peel and boil six medium sized potatoes in three pints of water. Wiien soft pour off the water on half a pint of flour. Mash potatoes thoroughly and stir into the flour and water. Put aside to cool. Soak one cake of Ashard's dry yeast. . .When soft stir into the mixture. After the first rising beat thoroughly, allow it to rise again, and after a second beating pour into a close covered vessel and keep it cool. Will keep several weeks. One cup full is sufficient for four loaves. Mrs. R. Holme.

AVliite Bread.

Allow a pint of wetting to each loaf of bread. Let half of this be buttermilk, or sour milk. Take some flour in a pan, and put in some lard, allowing a half a table-spoon full to each loaf. Pour over this the hot whey from the scalded milk. Sift flour, adding cold water enough to wet the quantity of flour you wish, and soft yeast in the proportion of a gill for two loaves. In mixing this sponge, it should be beaten very thoroughly. When light, knead well, adding flour to make it quite stiff. Let it rise again until very light, and mold lightly, adding as little flour as possible, and put in well greased tins. Mrs. L. Brooker.

Three cups of sweet milk warmed, one cup of sugar, one cup of yeast. Thicken with flour to a batter and let rise over night, very light. Then add one cup of butter and one cup of sugar, worked thoroughly together first, three-fourth pound of currants, one tea-spoon full of soda, some nutmeg; thicken to dough to mould and rise again. Then roll out and make in small balls and put far apart in pans and rise very light. When baked rub over with butter. Mrs. Abbott.

Wm. T. Rogers. C. W. McCord.

ROGERS & MCCORD,

ATTORNEYS-AT-LAW,

ROOMS 28 AND 29, 283 FIFTEENTH STREET,

Den'ver, Colorado.

Brown Bread.

One cofFee-cup full of milk, one-half coffee-cup full of mo- lasses, salt-spoon full of salt, graham flour to make into batter about as thick as for cake, two heaping tea-spoons full of baking powder. Bake one hour in moderate oven. Mrs. Spining.

Pounded Biscuit.

One pint of water, a small tea-cup full of lard or butter, a little salt. Make very stiff and work until brittle. Make out with the hand. Do not roll too thin. Prick with a fork. Bake in rather slow oven until dry through. Mrs. Howard.

Potato Biscnit.

Two pints of mashed potatoes, without milk, very small tea- cup full of lard. Knead very stiff. One tea-cup full of yeast. If wanted for tea make in the morning. Make out in rolls after dinner. Mrs. Howard.

Beat four eggs separately. Take a little less than a pint of milk and the same quantity of flour. Add a tea-spoon full of sugar, a salt-spoon full of salt and a table-spoon full of melted butter. Dissolve two tea-spoons full of baking powder in the milk. To be eaten very hot. Miss Armsby.

Mix one quart of flour with one and one-half pints of milk, two well beaten eggs, one tea-spoon full of salt, two tea-spoons full of baking powder, two table-spoons full of melted butter. Put in buttered rings or cups and bake till a light brown,

E. E. Raymond.

BREADS. IT

C. N. GUYER,

Nitrons Oxide Gas used for the painless extraction of teei/i.

Lawrence Street, between i6th and 17th, I ^ T'^'P\]\''Th l>

Room 37, King Block, \ UEI\ V Ll\.

Steamed Corn Bread.

Three cups full of corn meal, one cup full of flour, three cups full of milk, one cup nearly full of molasses, one tea-spoon full of soda, one tea-spoon full of salt. Steam four hours.

E. E. Raymond.

Frencli Rolls.

One quart of warm water or milk, one tea-cup full of home made potato yeast, a little salt, stir in flour to make thick sponge and set in moderately warm place for four or five hours. When light add one well beaten egg, two table-spoons full of melted butter or lard and flour to make soft dough. Knead well. Let rise till light, when roll and cut. Spread each roll with a little butter and lap over one half upon the other. When very light bake fifteen or twenty minutes in hot oven.

Mrs. M. Benedict.

Oraliain. Bread.

One cup full of sweet milk, one cup full of sour milk, one table-spoon full of molasses, one tea-spoon full of soda, one tea- spoon full of salt, graham flour to mix a stiff" batter. Bake one hour. Mrs. W. F. Thompson.

Soft Gingerbread.

One tea-cup full of molasses, one tea-cup full of butter, half a tea-cup full of boiling water poured over and stirred in one pint of flour. Bake in a shallow pan. Mrs. Howard.

Gingerbread .

One cup of butter, one cup of molasses, spice to taste, one cup of sour milk, one cup of sugar, two and a half cups of Mour, four eggs, two tea-spoons full of soda. Mrs. D. B. Keeler.

18 PANCAKES.

Domestic Bakery,

J. E. BUSSEY, Proprietor,