CHICAGO, ILL

["SAFETY AND SERVICE", "SAFE because you get a written insurance policy that un- conditionally guarantees the paint to give five years of service.", "SERVES because it is composed of White Lead, Oxide of Zinc and a small percentage of necessary inert material, triple ground in and reduced with Pure Linseed Oil, Tur- pentine and Oil Japan. Tinted with the pure color neces- sary to produce the various tints and shades.", "Paint with Fullerton and you protect your home against decay and depreciation. It's the \"big gun\" that guards your home from the effects of exposure.", "S1LI\\-T0NE", "GEJKUTIF'Ul^^", "A washable wall finish that can be kept as clean and sanitary as the dishes from which you eat.", "SILK-TONE \"The Beautiful\" is an oil paint that dries with a dull finish and combines the soft, rich effect of water colors with the smooth, sanitary surface of enamel. Spong- ing removes grease and. ather marks and when a change of color is desired it may be fecoated like any other paint.", "SILK.-TONE; \"The Beautiful\" has taken the place of wall paper, calcimine, aiid gloss paints because it is more sani- tary, more durable, and more beautiful.", "Indiana Indestructible Paint G).", "864-872 West North Avenue Chicago, Illinois", "See that your kitchen be clean and bright, And your hands be neat and skilled;", "For the love of man oft takes its flight If his stomach be not well filled.", "Oatmeal Bread", "Four cups water, 1 tablespoon salt, 1 tablespoon lard, 1 cup molasses. Place on fire and when it begins to boil add 2 cups rolled oats. Boil about 3 minutes. When cool add 1 cake yeast dissolved in 1 cup lukewarm water. Add 2 quarts (or more) of wheat flour. Stir thoroughly, knead, and let rise over night. Shape into loaves, let rise and bake one and one- half hours. Mrs. E. E. Hobbs.", "Potato Raisin Bread", "One yeast cake, ^ cup warm water, lyi cup sweet milk, 2 tablespoons corn syrup, 1^ cups mashed potatoes, 4^ cups wheat or barley flour, 4 tablespoons shortening, }i cup raisins, 1 teaspoon salt. Dissolve yeast and 1 tablespoon corn syrup in lukewarm water, add 1 cupful flour and milk, the potatoes, shortening and corn syrup well creamed. Cover and set in warm place to raise. When light, add raisins that have been well floured, and salt. Knead lightly and let rise again until double its bulk. Mold into loaves and when light, glaze with egg diluted with water and bake about forty-five minutes.", "Agnes Hoyt.", "62 LOGAN SQUARE CHAPTER, No. 560, O. E. S.", "Graham Bread — Two Loaves", "Four cups of sour milk, 1 cup of \"C\" sugar, 2 tablespoons of melted lard, 3 even teaspoons soda, salt, two cups of wheat flour, Graham flour to make thick enough to drop from spoon.", "Mrs. Phelps.", "Baking Powder Whole Wheat Bread", "Two cups whole wheat flour, 1 teaspoon salt, 1 tablespoon sugar, 3 heaping teaspoons baking powder, 1^ cups sweet milk. Make into loaves, let stand ten minutes. Bake forty- five minutes in moderate oven. Mrs. James Stott.", "Nut Bread", "Three cups milk, 2c yeast, 1 teaspoon salt. Add enough flour to make a soft batter. Let raise for one hour before adding 1 cup chopped walnuts, 1 cup raisins, ^ cup butter, ^ cup sugar. Add more flour till the mixture is stiff enough to handle on bread board and knead. Cover and let rise till it doubles its size. Divide into two parts and shape into loaves and let rise until it again doubles its bulk. Bake about forty- five minutes. Hannah Nelson.", "English Scones", "One pound flour, 1 dessert spoon butter, 1 teaspoon soda, 1 teaspoon cream of tartar, 2 teaspoons sugar, milk to make soft dough. Rub butter in dry ingredients, add milk, remove to bread board and knead a little. Roll out about ^ inch thick, rub flour over and cut with round cutter. Put scones on a floured oven shelf, brush them over with milk and bake in a quick oven about ten minutes. Mrs. Joseph Carter. .", "LOGAN SQUARE CHAPTER, No. 560, O. E. S. 63", "Nut Bread", "Two and one-half cups white flour, 2^ level teaspoons bak- ing powder, ^ cup sugar, ^ teaspoon salt, % cup nuts, 1 tgg beaten light, and 1 cup milk. Sift together three or four times baking powder, sugar, flour and salt. Add nuts. Then add milk to the beaten Qgg and stir the liquid into the dry ingredients. Bake in a bread pan for 1 hour in a rather slow oven. Mrs. Tillie Buerger.", "Nut Bread", "Four cups flour, 4 teaspoons baking powder, 1 tgg, 1 cup walnut meats, 1 cup sugar, lyi cups milk, ^ teaspoon salt. Sift dry ingredients together, beat tgg, add sugar and milk. Add nuts to dry ingredients first. Mix well, let rise in pan thirty minutes. Bake in moderate oven. Pearl Ludolph.", "Steamed Brown Bread", "Two cups corn meal, 2 cups rye meal, 1 cup flour, yi cup molasses, 3 cups sweet milk, 1 teaspoon soda, 1 teaspoon salt. Put in small cans and place in steamer or kettle. Steam three hours. Mrs. Holden.", "Whole Wheat Nut Bread", "Take about 2 cups of sponge made for ordinary bread which has been previously seasoned with salt, sugar, shortening, yeast, etc. Add ^ cup walnuts cut fine, then add enough whole wheat flour to make a stift* loaf. Let rise and bake. This makes one loaf. This recipe of Mrs. Sings took the first prize at the whole wheat cooking contest.", "Mrs. Bessie Sings.", "64 . LOGAN SQUARE CHAPTER, No. 560, O. E. S.", "Raisin Bread", "Sift 4 cups flour into a basin with 4 teaspoons of baking powder, add 1 cup raisins, 1 teaspoon salt, ^ cup sugar, 1 teaspoon grated nutmeg, 1 well beaten tgg and 2 cups milk. Mix well, turn into well-greased bread pan and let rise for 15 minutes. Bake in a moderate oven for one hour.", "Mrs. Dindinger.", "Quick Brown Bread", "Two cups graham flour, 2 cups whole wheat flour, 1^ cups milk, yi cup brown sugar, 1 teaspoon salt, 1^ cups raisins, 3 teaspoons baking powder, 4 teaspoons melted butter. Mix dry ingredients. Flour the raisins. Add butter and milk. Mix quickly. Pour into a well-greased bread pan and bake in a moderate oven. Clara Kistner.", "Nut Bread", "One egg, 1 cup light brown sugar, lj4 cups sweet milk, 1 cup ground walnuts, 2 teaspoons cream of tartar, 1 teaspoon baking soda, 1 teaspoon salt. Add to this 4 cups of flour. Put in two small bread pans. Let stand twenty minutes in a warm place and bake in a rather slow oven about one hour.", "Lillian 'A. Scmidt.", "Currant Bread", "Dissolve 1 cake of yeast in warm water, 1^ cups sugar, \\y2 cups currants, ^ cup lard and butter, 1 teaspoon salt, 1 teaspoon cinnamon, flour to stiffen as for bread. Let rise until light, then put in pan to rise for half hour. Bake one hour.", "B. Rietz.", "LOGAN SQUARE CHAPTER, No. 560, O. E. S. 65", "White Bread", "Boil 4 small potatoes. Drain, add about 2 tablespoons of butter or shortening and mash or beat to a cream. Add a quart of warm water, sift 2 quarts of flour in a large bowl, ridge flour on the side of the bow4 leaving a good pint of flour in center. Add a handful of salt, then add potatoes, butter and warm water that has been mixed together. . Mix a cake of yeast in a little warm water and add to sponge. Beat sponge a little. Cover and let rise for two hours or until light. Add 3 teaspoons sugar. Add a good quart of flour or enough so dough does not stick to fingers. Knead for about fifteen minutes. Set to rise again until twice its size. Form into loaves and rise again. Bake thirty to thirty-five minutes.", "Lillie Trodson, Worthy Matron.", "Raisin Bread", "One cup raisins, ^ yeast cake dissolved in % cup water, ^ cup sugar, coffee cup water, 1 tgg, 1 tablespoon butter, add flour enough for stiff* dough. Let rise twenty minutes. Bake in moderate oven. Dora Lund.", "Nut Bread", "One tgg, 1 cup sweet milk, 1 teaspoon salt, ^ cup sugar, i^ cup chopped walnuts, 4 cups flour, 4 teaspoons baking pow- der. Let rise twenty minutes and bake one-half hour.", "Ada Pray.", "Graham Bread", "One Qgg, butter size of an tgg, ^ cup brown sugar or molasses, 1 cup sour milk, %. teaspoon baking soda, 1 cup white flour, 1^ cups graham flour. Double recipe makes 3 loaves. Mrs. Thomas Otley.;", "66 LOGAN SQUARE CHAPTER, No. 560, O. E. S.", "Raymond G. Kimbell Lily M. Hansen Edward H. Olsen", "President Cashier Vif:e-President", "Keep Your Family Checking Account With", "Kimbell Trust & Savings Bank", "3538 Fullerton Avenue", "Organized as Raymond G. Kimbell & Co. 1909 Incorporated 1919", "GENERAL BANKING", "% on Savings Checking Accounts Invited", "Delicate Rolls", "Part 1 : One cup of sweet milk, 2 cups of flour, 1 cake of yeast. Warm milk, dissolve yeast in J4 cup of water. Mix together. Let rise two hours.", "Part 2 : One cup sweet milk, 3^^ cup lard, ^ cup sugar. Melt lard, add milk and sugar. Flour to make a paste, beaten whites of 2 eggs, 1 tablespoon salt. Add all to Part 1. Add enough flour to mold, not too stiff. Let rise until double its size. Knead down, roll out and cut with biscuit cutter. Spread with butter and fold over. Let rise and bake.", "Mrs. Bessie Sings.", "Potato Biscuit", "Three potatoes mashed, 1 cup milk, 1 teaspoon salt and 1 of lard, 1 tablespoon butter and 1 sugar, 2 eggs well beaten, y2 cake yeast. Have this lukewarm and mix in flour to make as stiff as bread dough. If wanted for supper mix about 11 a. m. and let rise until 4 p. m. Roll out about 1 inch thick, cut with biscuit cutter and let rise again. When light, bake in a hot oven about ten minutes. Serve hot.", "Mrs. Anna Schmidt.", "One tablespoon butter, 2 tablespoons sugar, 1 cup milk, Ij^ cups flour, 1 or 2 eggs and 1 teaspoon Dr. Price's Baking Powder. Miss Hannah Schmidt.", "68 LOGAN SQUARE CHAPTER, No. 560, O. E. S.", "-■■ T\\vo cups flour, 1 tablespoon lard, 3 teaspoons Dr. Price's Baking Powder, pinch of salt, 2 eggs well beaten. Pour eggs in cup and fill cup with milk. Mrs. Jennie Nachtweih.", "Bran Muffins", "One egg well beaten, butter size of a walnut melted, 1 cup sweet milk, cup flour (wheat), 1 cup bran flour, 1 teaspoon Dr. Price's Baking Powder and a pinch of salt. Makes deli- cious and light muffins. Mrs. Edith Jensen.", "Mother's Swiss Buns", "Cream together 1 egg, 2 tablespoons sugar, 1 tablespoon butter, pinch of salt, 1 cup sweet milk, 1 teaspoon soda, 2 teaspoons cream of tartar, 2 cups (or more) of flour. Mix to a stiff dough, roll, cut, and bake. Mrs. King.", "Corn Bread or Muffins", "Cream 1 tablespoon butter and ^ cup of sugar. Add yolks of 2 eggs, 1 cup of milk, 1 teaspoon salt (scant), 1 cup corn meal, 1 cup white flour and 2 teaspoons Dr. Price's Baking Powder. Add the beaten whites of eggs last.", "Mrs. Betsy Whitely.", "Graham Muffins", "Three tablespoons sugar, 1 large tablespoon butter, 1 tgg^ pinch of salt, }i cup milk, 1^ cups graham flour, yi cup white flour, and 2 teaspoons Dr. Price's Baking Powder.", "Mrs. Elizabeth Pool.", "LOGAN SQUARE CHAPTER, No. 560, O. E. S. 69", "Whipped Biscuits", "Two large potatoes cooked and mashed, 1 pint potato water, 1 pint milk (scalded), 1 cup butter, y^ ^^P sugar, 1 teaspoon salt, 3 eggs, cake yeast. Mix together and add flour to make a soft sponge. When light add flour and mix the same as bread and let rise. Then roll into long finger rolls and let rise twice their size and bake. Olive Norwood, Past Matron.", "Three Day Biscuits", "One-half yeast cake, ^ pint warm water, ^ tablespoon sugar, y2 teaspoon salt, flour to make stiff batter. Let rise till morning. Boil Yz pint milk and melt Yz cup lard in milk. Let cool, add yeast batter, 1 ^gg and ^ cup sugar. Stir until hard to handle, then knead eight minutes. This dough will keep three days in a cool place. Make biscuits as one wants them. Mrs. C. A. Anderson.", "Potato Flour Muffins", "Four eggs, pinch of salt, ^4 cup white potato flour, 1 tea- spoon baking powder, 2 tablespoons ice water, 1 tablespoon sugar. Method : Beat w^hites of eggs very stiff and dry. Add salt and sugar to beaten yolks and fold into whites. Sift flour and baking powder twice and thoroughly beat into ^gg mix- ture. Add ice water last. Bake in a moderate oven from fifteen to twenty minutes. Miss Edgar.", "Soft Ginger Bread", "One-half cup butter or lard, ^ cup sugar, 1 cup molasses, 1 teaspoon of ginger, 1 teaspoon cinnamon, 1 teaspoon cloves,", "1 teaspoon soda in a cup of boiling water, 2^^ cups flour. Add", "2 eggs well beaten last before baking. A Friend.", "70 LOGAN SQUARE CHAPTER, No. 560, O. E. S.", "Delicious Quick Rolls", "One-half pint warm milk, 1 tablespoon butter, 1 tablespoon lard, 1 tablespoon sugar, 1 egg well beaten, 1 cake compressed yeast, ^ teaspoon salt, flour, 3^ cup lukewarm water. Heat milk until it steams, then add sugar, butter and lard. Dis- solve yeast cake in the water. When the milk is cooled suffi- ciently, add the yeast and tgg. Beat the mixture well. Stir in sufficient flour to make a dough which can be rolled out, add the salt and beat again. Cover and put in a warm place for two or three hours, until it has risen and is very light. Roll out and cut with a small biscuit cutter. Butter the tops and lay one on top of another. Let stand in a warm place for another hour, and bake in a quick oven for fifteen or twenty minutes. Mrs. Mary Hollison, Ben Hur Chapter.", "Ginger Bread", "One-half cup New Orleans molasses, yi cup sugar, I/3 cup milk, % cup butter, 1 egg, y^ teaspoon of soda dissolved in the molasses, 1 teaspoon ginger, 1 scant teaspoon salt, 2 cups flour. Beat all together thoroughly, bake in flat pan and cut with heated knife. Clara Kistner.", "Ginger Bread", "One cup molasses, ^ cup brown sugar, 1 cup sour milk, }i cup lard, 3 eggs, 1 tablespoon soda (scant), allspice and ginger to taste, 2 cups flour. Mrs. Elizabeth Cramer.", "LOGAN SQUARE CHAPTER, No. 560, O. E. S. 71", "Pu blications Catalogues Com mercial Book Work", "ED J. NICKERSON", "Phone Wabash 6429", "54-2 So. Dearborn Street", "72 LOGAN SQUARE CHAPTER, No. 560, O. E. S.", "Established 20 Years Always Reliable", "Telephone Armitage 2929", "Louis P. Mann", "Cloaks and Suits", "LATEST STYLES OF DRESSES", "1258 Milwaukee Avenue", "Near Ashland Avenue", "Coffee Cakes", "Quick Coffee Cake", "One-half cup butter and a little lard, 1 cup sugar, 2 eggs, lj4 cups milk, % cup raisins, 3 cups flour, 2 teaspoons baking powder, vanilla or nutmeg for flavoring.", "Heaping tablespoon butter, ^ cup sugar, % cup flour, 1 teaspoon cinnamon. Work between fingers and sprinkle oven top of cakes. This will make two coffee cakes.", "Miss Emma Boettcher.", "Coffee Cake", "Two cups flour, y^ teaspoon salt, 4 tablespoons sugar, 2 tablespoons baking powder, 2 tablespoons melted butter, y^ cup milk (a good half), and 1 tgg. Bake 35 minutes.", "Mrs. J. W. Thomas.", "Coffee Cake With Baking Powder", "Three cups flour, j^ teaspoon salt, 3 tablespoons sugar, 2^ teaspoons baking powder, 2 tablespoons butter or lard, 2 eggs, % cup of milk. Mix all ingredients together. Bake in a mod- erate oven. Mrs. S. Schmidt.", "Coffee Cake", "Two cups flour, 1 cup sugar, 1 tablespoon butter. Mix in- gredients like you would make pie crust. Take % cup of this mixture for top of cake. Add to mixture above: 1 egg, 2 tea- spoons baking powder, ^. cup milk. Bake 15 or 20 minutes in quick oven. Mrs. Ida Hawkins.", "74 LOGAN SQUARE CHAPTER, No. 560, O. E. S.", "Blitz Kucken", "One tablespoon butter, 1 cup sugar, 1 egg, 1 cup milk, 1 heaping cup flour, 1 teaspoon baking powder. Mix well. Pour in pan and sprinkle with sugar and cinnamon on top. Nuts may be added. Bake in a moderate oven fifteen min- utes. Mrs. Tillie Buerger.", "Coffee Cake", "One cup sugar, 1 tablespoon butter, 1 egg^ 1 cup milk, 21/^ cups flour, 2 teaspoons baking powder, salt. Cover with sugar and cinnamon. Bake in a slow oven. Florence Larsen.", "Quick Coffee Cake", "One piece of butter size of a large egg, ^ cup sugar, 2 eggs (drop in one at a time), J4 cup milk, lj4 cups of sifted flour, 1 teaspoon Dr. Price's Baking Powder sifted in flour. Pour in pan and sprinkle 3 teaspoons of sugar mixed with yi tea- spoon of cinnamon over the top of cake. Bake about twelve to fifteen minutes. Lillie Trodson, Worthy Matron.", "Sour Cream CofFee Cake .", "Two cups flour, 1 tablespoon Dr. Price's Baking Powder, 1 tablespoon each of lard and butter. Thin with milk so you can roll easily about yi inch thick. Put in coffee cake pan. Make a custard of Ij^ cups sweet milk and butter size of walnut. Thicken with Ij^ tablespoons of cornstarch. After this has cooked let cool. Add 2 eggs beaten, sugar to taste and lyz bottles of sour cream. Beat this together well. Spread a quart can of strained, home made canned cherries and pour custard over the cherries. Bake in slow oven.", "Lillie Trodson, Worthy Matron.", "LOGAN SQUARE CHAPTER, No. 560, O. E. S. 75", "Coffee Cake", "Three cups flour (sifted), 1 cup warm milk, 3 tablespoons sugar, 1 cake yeast dissolved in milk. Make a sponge and set in warm (not hot) place to rise. Add 1 teaspoon salt, 2 beaten eggs, 3 tablespoons soft shortening and let rise again. Put in pans, let rise third time and put bits of butter on top. Sprinkle with sugar and cinnamon and bake in quick oven.", "Mrs. LeGros.", "Coffee Cake", "Two eggs, U/8 cups sugar, 3 cups flour, 3 level teaspoons baking powder, 1 cup milk, ^ cup butter, pinch of salt and 1 teaspoon almond extract. Mrs. Jennie Nachtweih.", "76 LOGAN SQUARE CHAPTER, No. 560, O. E. S.", "An organization with higher ideals in the coal business. Our rapid growth has been due to", "Honest W^eight Service Quality", "Max Tauber Sons Corp.", "Main Office and Rail Yards:", "FuUerton and Crawford Avenues", "Phone Belmont 480", "Pineapple Pie", "Stir \\y2 cups of sugar, 2 tablespoons of flour, butter size of an egg together. Add 1 cup of boiling water and cook until it thickens. When cool add 1 can shredded pineapple and 3 eggs. Bake with an upper crust. Mrs. Rose Thorndike.", "Mock Mincemeat", "Eight pounds of green tomatoes (chopped), 8 pounds of apples, 4 pounds of sugar, 3 pounds of seedless raisins, 1 cup butter and suet (or suet alone), 1 level tablespoon salt, 1 of ground cloves, 2 of cinnamon, 1 teaspoon allspice, and 1 cup of vinegar. Let chopped tomatoes stand over night, drain, add sugar, and cook one and one-half hours. Cook raisins separately in a little water. Mix all together, boil and can.", "Mrs. Anna Nelson.", "Green Tomato Mincemeat", "One peck green tomatoes chopped fine, retaining the juice, 2 tablespoons salt, 1^ cups of vinegar. Boil together 2 hours then add 5 pounds 'brown sugar, 1 pound raisins, 1 pound currants, 1 tablespoon cloves, 1 tablespoon cinnamon. Let come to a boil and put in jars while hot. Add a bowl 'of chopped apples when ready to make pies.", "Mrs. Wilhelmina Albrecht.", "Banana Pie", "Make a crust and bake. Slice 3 bananas to fill crust, then add custard as follows: One cup milk, yolk of 2 eggs, yi cup sugar, pinch salt, 3 tablespoons flour. Boil until thick enough. Pour over bananas. Beat whites of eggs until light. Cover custard and put in oven to brown. Bertha Hofif.", "7^ LOGAN SQUARE CHAPTER, No. 560, O. E. S.", "Pumpkin Pie", "One quart pumpkin, 1 quart milk, 4 eggs, 1 teaspoon ginger, 1 teaspoon nutmeg, 1 teaspoon cinnamon, 1 cup sugar. Enough for three pies. Ethel Forster.", "Lemon Cream Pie", "Into a cup of boiling water stir a heaping tablespoon of cornstarch dissolved in a gill of cold water. Stir until smooth, take from fire and pour over a tablespoon of butter and a cup of powdered sugar that has been rubbed to a cream. Mix thoroughly and set aside until cool. Add the grated rind and juice of a large lemon and yolk of two eggs beaten light. Pour the mixture into a pan lined with pastry and bake until set. . Make a meringue of the whites of the eggs whipped stiff with two tablespoons of powdered sugar. Spread this thickly on pie and brown. » Clara Kistner.", "Lemon Cream Pie", "Filling: One cup w^ater, 1 tablespoon cornstarch, 1 cup sugar and three lemons. Boil together and add 3 eggs and 1 large teaspoon of butter. Crust: 1 cup flour, 2 tablespoons lard, 3 tablespoons cold water. Mrs. Elizabeth Thomas.", "Pieplant Meringue Pie", "One-half pieplant, 1 heaping teaspoon Kingsford corn- starch, 2 eggs, 1 cup sugar, 1 tablespoon butter, pie shell (already baked). Mix cornstarch, yolk of eggs and butter. Stir mixture into boiling pieplant; turn into pie crust. Add meringue made of whites of eggs and 2 tablespoons sugar. Brown in oven. Serve cold.", "Lillie Trodson, Worthy Matron.", "LOGAN SQUARE CHAPTER, No. 560, O. E. S. 79", "Raisin Pie Filling", "One pound seeded raisins, 1 quart water, 1 cup molasses, 1 teaspoon of cloves, cinnamon, and Yi teaspoon of salt, 1 ' heaping tablespoon butter. Boil together until raisins are plump, then add enough flour to thicken.", "Mrs. Thomas Otley.", "Butterscotch Pie", "One cup brown sugar, 1 cup water. Boil to a syrup. When cold add 1^4 cups milk, yolk of 1 ^gg, 1 heaping tablespoon flour, pinch of salt. Cook in double boiler. When cool pour into baked crust. Whip white of tgg with 2 tablespoons of sugar. Spread on pie and brown. Ada G. Pray.", "Chocolate Pie", "One cup of rich milk, 1 cup sugar, 2 tablespoons grated chocolate, yolks of 3 eggs. Heat chocolate and milk together, add sugar and eggs beaten to a cream. Flavor with vanilla. Bake with under crust. Spread with a meringue of the whites of the eggs. Mrs. Henry Cordes.", "Lemon Cream Pie", "One and one-half cups water, Xy^ cups sugar, pinch salt, 2 heaping tablespoons cornstarch, 2 eggs, juice and grated rind of 1 lemon, 2 tablespoons powdered sugar for meringue. Boil the water and sugar, add the cornstarch moistened with a little cold water and cook 5 minutes. Then put in the beaten yolks, lemon juice, rind and salt. Cool slightly and pour into a previously baked crust. Cover with a meringue made by beating the whites of the eggs with powdered sugar. Set in oven till brown. , Mrs. Elizabeth Pool.", "80. LOGAN SQUARE CHAPTER, No. 560, O. E. S. *", "Raisin Pie", "One cup seeded raisins, one cup sugar, one cup sour cream (or milk), yolk of two eggs, ^ cup walnut meats, 1 tablespoon .vanilla, pinch of salt. Chop raisins and nuts, stir all together, put in an unbaked crust and bake about twenty minutes. Whip the whites of eggs with two tablespoons powdered sugar. Spread on pie and brown. * Bella Bawden.", "Twelve apples chopped, 2 pounds lean beef cooked and chopped, 1 pound of currants, 1 pound of raisins, 1 pound of sugar, Yz pound orange peel cut small, 1 nutmeg, 1 tea- spoon each of allspice and cinnamon, ^ teaspoon cloves, grated rind and juice of 1 lemon and 1 quart of boiled cider. Add more cider if too dry. Cook until well heated through.", "Mrs. Thomas Otley.", "Prune Pie", "One-half pound prunes, ^ cup sugar (scant), 1 tablespoon lemon juice, Yz teaspoon butter, 1 tablespoon flour. Remove stones from cooked prunes, cut in pieces, and mix with sugar and lemon juice. Reduce juice to 1^ tablespoons. Place in crust, dot with butter, sprinkle with flour, and bake with upper crust in a moderate oven. Jennie Yerger.", "J^wo cups milk, % pound dates, 2 eggs, ^ t^poon salt, few gratings nutmeg. Cook dates with milk twenty minutes in double boiler. Strain and rub through sieve, then add eggs and salt. Bake same as custard pie. Mrs. LaMoine.", "LOGAN SQUAkE CHAPTER, No. 560, O. E. S. 81", "Custard Pie", "Beat yolks of 3 eggs to a cream. Stir together 1 tablespoon of sifted flour and 3 tablespoons of sugar and add to the yolks. Add a pinch of salt, a teaspoon of vanilla, and a little grated nutmeg. Add the beaten whites of the eggs, and lastly a pint of scalded milk (not boiled) which has been cooled. Mix together and bake in deep pie tin lined with crust. Bake about half hour. Mary Blohm.", "^ Butterscotch Pie", "Two cups milk, 1 cup brown sugar, 2 eggs, 2 tablespoons", "cornstarch, butter size of a walnut. Beat the yolks of eggs,", "add the sugar, cornstarch and butter. Add tb- boiling milk", "and cook until thick. Pour into baked crust. Make a meringue", "\\ of the whites of eggs^and spread on top. LiUie Zoelck.", "Pumpkin Pie", "One anck one-half cu()s steamed and strained pumpkin, % cup brown sugar, 1 teaspoon cinnamon, ^ teaspoon ginger, ^ teaspoon salt, 2 eggs, lj4 cups milk and ^^ cup cream. Mix ingredients in-order given and bake in one crust.", "_ . I Mrs. Laura Shadle.", "Apple Pie ' .", "Four or five sour apples, % cup sugar, ^ teaspoon grated nutmeg, I/3 teaspoon salt, 1 teaspoon butter, 1 teaspoon lemon juice. Line pan with paste. ^ Cut apples and fill pan. Mix sugar, nutmeg, salt, lemon juice and sprinkle over apples. Dot with butter. Wet edge of under crust. Cover with upper crust and bake foity-five minutes in moderate oven.", "' •*^•'-^t^^;.. . ^:-' Mrs. Laura Shadle.", "^ \"^ Cream Pie 1", "Bake crust. gFill with whipped cream flavored.", "Carrie Yerger^^-^", "82 LOGAN SQUARE CHAPTER, No. 560, O. E. S.", "THE beautiful women of An- cient Egypt were well versed in toilet arts, but they knew that radiant cleanliness was the crowning art of all.", "They chose Palm and Olive Oils their most important toilet re- quirements.", "Modern women, equally fastidious, also are lavish in the daily use of these great natural cleansers.", "Their combination in famous Palmolive produces the most popu- lar toilet soap measured by sales volume.", "Palmolive Soap is sold by dealers everywhere and supplied by popu- lar hotels in guest-room size.", "THE PALMOLIVE COMPANY", "Milwaukee, U. S. A.", "CHICAGO BRANCH", "190 No. State Street", "\"Your dressing, dancing, gadding, where's the good in? Sweet lady, tell me, can you make a pudding?\"", "Brown Betty", "Pare and core 1 dozen large juicy apples, chop fine. Butter a deep pudding dish, place first a layer of chopped apples, some bits of butter over them, then sprinkle with white sugar and grate a little nutmeg over it, next a layer of bread crumbs and chopped walnuts, then a layer of apples and so on until the dish is full. Finish with a layer of bread crumbs. Bake in oven until thoroughly cooked. Serve with cream sauce.", "A Friend.", "One tgg, 2 tablespoons cream or milk, 1 cup or less of sugar, 1 teaspoon baking powder, 1 cup chopped walnuts (not too fine), 1 cup bread crusts cut in pieces. First beat the tgg and 1 teaspoon baking powder, then add the sugar, bread crusts. When well mixed add nuts, dates and lastly cream. (This does not raise very much). Bake in a greased and floured pan in a moderate oven until firm, about thirty-five minutes. Serve with whipped cream. Mrs. Edith Jensen.", "Date Pudding", "Three eggs, 1 cup sugar, 3 tablespoons flour, 1 cup chopped walnuts, 1 cup chopped dates, 1 teaspoon baking powder. Beat yolks, add sugar, then flour and baking powder. Fold in the beaten whites of eggs. Add floured dates and nuts. Bake twenty to thirty minutes in a slow oven. Serve with cream.", "Mrs. Victoria Peters.", "84 LOGAN SQUARE CHAPTER, No. 560, O. E. S.", "Rice Pudding", "One-half cup raisins, l/;» cup rice, 3 cups milk, 1 cup water, 2 eggs, ^ cup sugar. Put rice in double boiler with water, cook till water is absorbed, add 2 cups of milk, cook till rice is tender. To remaining cup of milk add sugar, flavoring, and well beaten eggs, add to rice and bake until custard is set.", "Mrs. Holmes.", "Tapioca Cream", "Put 1 cup of tapioca in 1 quart of milk in a double boiler with a little salt; let boil about 15 minutes. Then add the yolks of 2 eggs and 1 cup of sugar beaten together. Stir well. Boil 15 minutes, remove from fire, beat in the whites and flavor. Mrs. Veda Torgerson.", "Lemon Pudding", "One and one-half cups of water, 1 }4 cups of sugar, 3 table- spoons cornstarch dissolved in cold water. Pour into boiling water; cook five minutes. Beat whites of 3 eggs, stir into the cornstarch, add juice of 2 large lemons. Pour into molds and serve with soft custard. Mrs. Bert Hutchinson.", "Strawberry Jelly", "Three pints ripe strawberries, a box of gelatine, 1 pint of sugar, Yz pint of cold water, 1 pint of boiling water, and the juice of 1 lemon. Mash the berries in the sugar, let stand 2 hours. Cover the gelatine wath the cold water, soak for one-half hour, add the boiling water and pour this over the fruit and sugar, add the lemon juice and strain through a cloth. Pour into glasses to cool. Top with whipped cream and strawberries. Mrs. Anna Shaberg, Past Matron.", "LOGAN SQUARE CHAPTER, No. 560, O. E. S. 85", "Date Pudding", "One cup sugar, 2 eggs, 1 cup dates, 1 cup walnuts, 3 level tkblespoons flour, 2 tablespoons water, 1 teaspoon Dr. Price's Baking Powder, pinch of salt. Beat yolks of eggs well, add sugar, then beaten whites, adding nuts, dates, water, flour, salt and baking powder last. Do not stir more than neces- sary. Bake twenty minutes. Serve with whipped cream.", "Mrs. Barbara Eckstedt.", "Suet Pudding", "One cup chopped suet, 1 cup New Orleans molasses, 1 Qgg, 1 cup boiling w^ater poured over suet, 1 cup raisins, 2 teaspoons baking powder. Put ^ teaspoon soda in the molasses ; 3 cups flour\". Steam three hours. Mrs. Phelps.", "Chocolate Pudding", "Boil 4 oz. of chocolate in 1 quart sweet milk. When quite dissolved, pour over 1 pint bread crumbs and let stand for 1 -hour. Mash bread until it becomes smooth. Add 4 well- beaten eggs, yi cup butter, 2 cups sugar, a little grated nut- meg, 1 cup raisins, 1 cup currants. Steam 1 hour.", ": Mrs. Phelps.", "Christmas Pudding", "Sift and mix with lyi pounds of flour 3 teaspoons baking powder. Chop fine 1 pound suet and mix with it 10 well- beaten eggs, 1 teacup of milk, }^ pound sugar, 1 pound of raisins (seeded and chopped), 1 pound currants, 1 teaspoon each\" of cinnamon, allspice and ground cloves, the grated rind and juice of a lemon and 2 ounces of chopped citron. Boil five hours. ' Mrs. Elizabeth Cordes.", "86 LOGAN SQUARE CHAPTER, No. 560, O. E. S.", "Prune Pudding", "One pound cooked prunes (chopped fine), whites of 4 eggs beaten stiff, 1 cup powdered sugar. Put sugar with eggs, add prunes and a few nuts. Do not bake. Serve with whipped cream. Mrs. D. Dindinger.", "Snow Balls", "One-half cup butter, 1 cup sugar, ^ cup milk, 2^ cups flour, whites of 4 eggs, 3^4 level teaspoons baking powder. Cream butter and sugar, add milk, then flour sifted with baking pow- der, whites of eggs last. Steam in individual cups (not too full) for 35 minutes. Serve with mashed strawberries and cream. Mrs. Bessie Sings.", "Date Custard", "Ten cents worth almond macaroons, 10c worth of dates.", "Crush macaroons. Cut up dates. Put in buttered baking dish.", "Cover with the following mixture: Beat 2 eggs, 2 cups milk,", "J4 cup sugar, 2 tablespoons cornstarch. Flavor with vanilla", "and bake until set. Mrs. Marion Krueger.", "Bread Pudding", "Two cups stale bread crumbs, 2 tablespoons butter, 1 cup hot water, 1 cup raisins in J4 cup flour, 1 cup molasses, 1 egg beaten well, 1 cup flour, ^ teaspoon cinnamon, ^ tea- spoon cloves, J4 teaspoon salt, 1 teaspoon soda sifted with flour. Mix bread crumbs, molasses and raisins with % cup of flour then the eggs well beaten. Melt the butter in the hot water and add. Sift the spices, salt, soda with flour and beat thoroughly. Steam one hour and serve hot. Steam with low gas. Mrs. Marie Wilhelmy.", "LOGAN SQUARE CHAPTER, No. 560, O. E. S. 87", "Date Pudding", "Three tablespoons flour, 3 eggs, 1 very scant cup of sugar,", "1 pound of dates cut up fine, 1 cup of nut meats cut fine, 1 tea- spoon Dr. Price's Baking Powder, 1 teaspoon vanilla. Mix beaten yolks and sugar, add sifted flour, dates, nuts, * then baking powder, whites of eggs beaten very stiff last. Bake one-half hour or more in a slow oven. Serve cold with whipped cream. Franc Watson.", "Prune Pudding", "One cup chopped pork, 1 cup chopped raisins, 1 cup molasses,", "2 cups sweet milk, 1 teaspoon soda, 4 cups flour. Steam 4 hours. Serve with sugar and cream. Mrs. Rose Thorndike.", "Suet Pudding", "Two-thirds cup chopped suet, 1 cup sugar, 1 egg (beaten), 1 teaspoon cinnamon, 2 teaspoons baking powder mixed with the flour, ^ cup cold water, 1 cup raisins chopped, 2 cups flour, pinch salt. Mix in order given. Steam 2 hours. Good and ine:??pensive. Mrs. Bessie Sings.", "A Delicious Pudding", "One quart of milk, 3 eggs, 1 cup sugar, 2 tablespoons corn- starch, 1 teaspoon vanilla extract and a pinch of salt. Sep- arate the eggs, beat the yolks, add the milk, sugar and corn- starch which has been wet with 2 tablespoons cold water. Boil for a minute, stirring constantly. Take from the fire, add the vanilla and salt. Beat the whites of the eggs to a stiff froth, beat 3 teaspoons of sugar into them and fold in the hot mix- ture. Serve very cold with plain or whipped cream.", "Mrs. D. Dindinger.", "LOGAN SQUARE CHAPTER, No. 560, O. E. S.", "\"A Treat Indeed\"", "1901-192S Webster Avenue", "Phones Armitage 2747-8", "A few places around Logan Square where they serve", "CHAPELL'S Quality Ice Cream", "John Levy, Druggist Graves* Nut Shop Stine's Drug Store Jacobs' Drug Store Huebner's Drug Store", "Special Ice Cream and Ices for Social Gather- ings, Weddings, Receptions, Etc. deliv- ered to your door", "LOGAN SQUARE CHAPTER, No. 560, O. E. S. 89", "Prune Pudding", "One-half cup butter, 1 cup sugar, 2 eggs (beaten), 1 cup cooked prunes (chopped), Yz cup sweet milk, Yz cup sour milk with 1 teaspoon soda (scant), 2 cups flour with 1 tea- spoon baking powder, 1 cup chopped nuts. Bake in muffin tins and serve with whipped cream. Mrs. Laura Swanson. '", "Cocoa Pudding", "1 tablespoon Bunte's cocoa, 1 tablespoon flour, 1 cup sugar, 1 pint milk, 1 ^gg, butter size of walnut. Mix flour, cocoa, and sugar, then add milk. After it has boiled about twenty minutes add butter and beaten t-gg. Serve with cream.", "Mrs. Victoria Peters.", "A \\ Spice Pudding", "One cup brown sugar, 1 cup butter, L egg, l;cup milk, 3", "•cups flour, 1 teaspoon soda, 1 teaspoon cinnarnoti, .1 teaspoon", "cloves, Yi teaspoon allspice, pinch of salt. Add nuts or raisins.", "Mix dry ingredients together, then add milk.- Steam 3 hours.", "Mr^.; Harriet Huehl.", "Lemon Pudding", "Juice and grated rind of 1 lemon, 2 ^gg, 1 cup sugar, -l cup cold water, 6 tablespoons cornstarch, 4 tablespoons powdered sugar, 3 cups boiling water, 1 tablespoon mar- garine. Mix lemon juice and grated rind, tgg yolks, sugar, cornstarch and cold water. Have ready Mri the double boiler the boiling w^ater, into which stir this mixture, and cook until thick and free from any raw taste. Turn out into glass bowl, and when cold, frost with a meringue made of the whites of the eggs beaten stiff with powdered sugar.", "Euphemia M. Hocker.", "90 LOGAN SQUARE CHAPTER, No. 560, O. E. S.", "Totally DtfferentI", "What 23 Children Said", "THIS test was made in Denver , Colorado. Twenty-three children sat around the table. Four dishes of steaming rolled oats In front of each, — one of Purity, the other three of different brands.", "The children were asked to point out the dish which tasted best. By means of secret markings on the various dishes, — the count showed that 19 of the 23 chose Purity.", "Purity turns the good old breakfast cereal into a brand new delight. Mothers, make this test yourselves. Let the fresh, unspoiled tastes of your children decide which is the best rolled oats.", "Purity Oats Co.", "Keokuk and Davenport, Iowa", "^fRfe /Tn>A \"^ ybk g^", "lMm!iLfMJn Jim <i^^", "Orange Triffle", "One-half package gelatine soaked in ^ cup of cold water twenty minutes or until soft. Then add 1 cup boiling water, add juice of 5 or 6 oranges, the grated rind of one, the juice of J/2 lemon. Then strain. Beat 3 yolks of eggs, cook until it begins to thicken and add 1 cup sugar. Pour into first part. Set on ice until thick. Add 1 pint of whipped cream. Line mould with sections of oranges or cake.", "Lillie Trodson, Worthy Matron.", "Maple Moss", "Six yolks of eggs beaten very light, 1 ^ cups maple syrup, 1 pint of whipping cream. Add maple syrup to yolks and beat one minute. Cook in double boiler until thick. Then add whipping cream and freeze. Lillie Trodson, Worthy Matron.", "Quick Carmel Pudding", "Two cups water, 2 cups brown sugar, 2 tablespoons corn- starch, butter size of a walnut, 1 teaspoon vanilla. Boil sugar, butter and water together for five minutes. Thicken with dissolved cornstarch, add flavoring and pour in mould. Serve with either plain or whipped cream.", "Gertrude BergsHen, Past Matron.", "92 LOGAN SQUARE CHAPTER, No. 560, O. E. S.", "Carrot Pudding", "One cup carrots (grated), 1 cup brown sugar, 1 cup butter (scant), 1 €Up flour, 1 lemon (grated) and juice, 1 teaspoon soda, 'mace and cinnariion, 1 cup grated potatoes. Cream butter and sugar together. Add carrots, potatoes and lemons. Then add soda, dissolved in a little warm water.. Add flour, spices and about a handful of raisins and steam three hours.", "Beat 2 eggs until light, add 1 cup sugar and beat to a cream. Flavor with vanilla. Add 1 cup of whipped cream.", "Lillie Trodson, Worthy Matron.", "' Chocolate Ice Cream", "One quart cream, 1 pint milk, ^ pound sugar, 2 eggs, 5 tablespoons grated chocolate. Scald milk and add sugar and eggs beaten together and the chocolate rubbed srhooth ' in a little riiilk. Beat well and stir over a fire till it thickens. When cool add cream and freeze. Mrs. Sophia Bankson.", "Fruit Sherbert", "Boil 4 cups of water and 2 cups of sugar till sugar is dis- solved. Mix together 1 pint can of pineapple, juice of 3 oranges' and 3 lemons, 3 or 4 bananas cut fine, and add to cooled water and sugar. Beat whites of 2 eggs stifif and stir in last. Freeze. This makes two quarts. Mrs. Chas. Kurth.", "Ice Cream", "Two quarts of cream, 4 eggs, except whites of two, which are to be well beaten and added last. Two teaspoons vanilla, 1 cup sugar, 1 teaspoon cornstarch dissolved in milk; a pinch of salt. \"Freeze. - ' ' - < . Lillian Yerger.", "LOGAN SQUARE CHAPTER, No. 560, O. E. S, 93", "Caramel Custard", "One cup light brown sugar, 1 pint milk, 1 heaping table- spoon cornstarch, 1 tgg, 1 teaspoon vanilla, ^2 cup shelled and chopped nuts. Put milk in double boiler and scald. Melt sugaf^ver fire, stirring constantly, then add to hot milk, ^^^hen thoroughly dissolved, add the cornstarch, dissolved in a little cold milk or water. Add beaten eggs and nuts and lastly the vanilla. Serve very cold with whipped cream.", "Lillie Trodson, Worthy Matron.", "Orange Ice '", "Make a syrup of 1 quart of water and 1 pint of sugar. Boil 15 minutes and add 1 pint orange juice,\" ^ pint lemon juice, grated rind of orange and 1 lemon. Freeze. Will serve 12 people. Mrs. Alice Morey.", "Apricot Whip", "Stew 1 cup of dried apricots until soft, rub through a col- ander, add 1 bottle of cream (whipped), and sugar to taste. Whip again and serve. Mrs. Eunice Ferren.", "Fruit Cocktail", "Remove pulp from grape fruit, and mix with shredded pine- apple, bananas cut in slices and quartered, strawberries cut in halves, using half as much pineapple and bananas as grape fruit and allowing 4 strawberries to each served. There should be 2 cups of fruit. Pour over a dressing made of !/;» cup Sherry wine, 3 tablespoons apricot brandy, ^ cup sugar, and; a pinch of salt. Chill thoroughly. Serve in cocktail glasses^ garnished, with candied cherries. Lillian Yerger.", "94 LOGAN SQUARE CHAPTER, No. 560, O. E. S.", "Pineapple Dessert", "White of 1 egg beaten stiff, add 1 cup powdered sugar, 1 bottle whipped cream, 1 pint can grated pineapple. Put in a can tightly covered, pack with rock salt and ice and let stand to freeze for 4 hours. Boil juice of pineapple with a big ^ cup of sugar to a syrup. When cold, serve over dessert.", "Mrs. Thomas Otley,", "Fruit Dessert", "One envelope of Knox gelatine, 1 pound of dried apricots, 1 quart of water. Soak gelatine in ^ cup of water, boil apri- cots until soft, add enough sugar to sweeten, put through a coarse strainer, add gelatine, stir well until dissolved. When cool, add sliced bananas and serve with whipped cream.", "Helen Samlow.", "Trilby Cream", "One box of marshmallows, 1 can of pineapple, yi pint cream, chopped walnuts. Cut marshmallows in four parts and let soak three hours in half of the cream. Cut pineapple and let drain. Beat cream and marshmallows, then add nuts and pineapple. Set in sherbet glasses. Whip remaining cream and place on top with cherries. Mrs. Elizabeth Pool.", "Bavarian Cream", "Beat to a cream yolks of 4 eggs, ^ cup of sugar, pinch of salt. Add 1 pint milk and boil to a custard in a double boiler. Pour this over % package of gelatine which has been soaked in sherry wine or vanilla and water as desired. Just before it sets, add from 1 to 2 bottles of whipped cream, according to quantity desired. Mrs. Geo. Fristoe.", "LOGAN SQUARE CHAPTER, No. 560, O. E. S. 95", "Ice-Box Cake", "One and one-half dozen lady fingers, 8 ounces of chocolate, 2 tablespoons hot water, 4 eggs, ^^ pint whipping cream. Line pan with oiled paper to lift cake out of pan. Split lady fin- gers, melt chocolate over hot water, mix the hot water with it, add yolks unbeaten one at a time, then add beaten whites. Lay in layers of lady fingers and mixture. When cold, cut like brick ice cream and serve with cream.", "Mrs. Ermime Ball.", "Farina Tort", "Beat the yolks of 6 eggs one-half hour. Then add Ij^ cups of powdered sugar, J4 pounds chopped walnuts, 1^ cups of farina, Yi teaspoon of Dr. Price's Baking Powder and the beaten whites of 5 eggs. Bake in 2 deep pans, split cakes and put whipped cream between and on top.", "Mrs. L. A. Pegelow.", "Marshmallow Cream", "One bottle whipping cream, 1 box marshmallows, 1 table- spoon of sugar. Cut marshmallows in pieces, whip into the cream, and add 1 cup of nuts. Serves 5 people.", "- Mrs. Bert Hutchinson.", "Pineapple Whip", "One-half cup of tapioca or rice, 1 pint of shredded pine- apple, whites of 2 eggs, J^ teaspoon vanilla. Drain the juice from the pineapple. If not 2 cups, add water to make 2 cups. Cook rice in pineapple juice one hour (use double boiler), then add the pineapple and cook for two minutes. Take from fire and add the beaten whites of eggs and vanilla.", "Mrs. Martha Donovan, Past Matron.", "96 LOGAN SQUARE CHAPTER, No. 560, O. E. S.", "Maple Cream", "Three-quarter tablespoon gelatine, yolks of 2 eggs, 3 table- spoons cold water, Yz cup maple syrup, ^4 cup walnuts, 1 cup whipping cream. Soften gelatine in cold water and dissolve over hot water. Beat the yolks of eggs and add heated syrup. Cook in double boiler until thick, add gelatine and strain. Add chopped nuts, cool, fold in whipped cream and set aside until firm. Miss Pearl Ludolph.", "Apricot Sponge", "One-half pound evaporated apricots, juice of 1 lemon, 1^4 cups sugar, ^ ounce of gelatine, whites of 4 eggs. Soak apricots for several hours, then cook until tender. Pour ^ cup of cold water over the gelatine and let soak one-half hour. Drain the apricots, save the liquid, and press the fruit through a sieve. Add enough liquid to pulp to make 2 cups. Stir the gelatine and sugar together over hot water until dissolved, add it to pulp and stand in a cool place, stir occasionally until somewhat stiffened. Beat whites of eggs and add, also the lemon juice; beat entire mixture until foamy and stiff enough to retain its shape. Turn into a mould and place on ice for several hours. Serve with whipped cream.", "Mrs. Carrie F. Olsen.", "Maple Dessert", "One teaspoon gelatine, j^ cup maple syrup, yolks of 2 eggs (beaten), ^ pint of whipped cream, whites of 2 eggs. Melt gelatine in about 2 tablespoons of boiling water, add maple syrup and beaten ^g% yolks, cook slowly three minutes and while cooking beat cream and whites of eggs. Add to cooled mixture and beat. Add nuts if desired, set aside to stiffen. Molds perfectly. Serve with whipped cream.", "Mrs. Agnes M. Johansen.", "LOGAN SQUARE CHAPTER, No. 560, O. E. S. 97", "Date Torte", "Five yolks of eggs, ^ pound powdered sugar, 1 cup chopped dates, y2 pounds walnuts (chopped), 5 large tablespoons grated white bread crumbs, 2 teaspoons Dr. Price's Baking Powder ^^^^ifted in crumbs. Beat eggs separately, yolks and whites. Add whites folded in last. Bake in a moderate oven. Serve with whipped cream. Bake the day before serving.", "Mrs. Grace Bradway.", "Date Torte", "One package dates, ^ cup walnuts (chopped), 2 eggs, ^ cup sugar, 2 tablespoons flour, 1 teaspoon baking powder. Beat ^gg'^ thoroughly, add sugar and beat. Add chopped and stoned walnuts, dates, and lastly flour and baking powder sifted together. Bake slowly in greased shallow tin and serve cold with whipped cream.", "Gertrude Bergslien, Past Matron.", "LOGAN SQUARE CHAPTER, No. 560, O. E. S.", "DUTCH PROCESS", "For All Purposes", "BUNTE'S COCOA takes the place of choco- late. Chocolate has to be grated, BUNTE'S COCOA comes ready for use. It dissolves in- stantly. Cook with'^BUNTE'S, bake with it, drink it yourself and give it to the children every day.", "BAKE A BUNTE COCOA CAKE", "1 Egg lYz Cups Flour ^ Teaspoon Soda", "^ Teaspoon Baking Powder", "2 Tablespoons Bunte Cocoa 1/3 Cup Melted Butter 1 Teaspoon Vanilla 1 Cup Sugar 1 Cup Sour Milk", "Beat ^g^ until light. Gradually add sugar, then add melted shortening (butter) and sour milk in which the soda has been dissolved. Sift flour, cocoa and baking powder. Add vanilla, pour into three small layer cake pans and bake in moderate oven about 25 minutes. Never use chocolate — use BUNTE COCOA instead.", "BUNTE BROTHERS", "Makers of the famous BUNTE CANDIES and COUGH DROPS", "My mission in life is a sweet one, I claim,", "For the children's eyes brighten at hearing my name.", "Turkish Candy", "Two pounds of sugar, 1 pound of glucose, ^^ pound almonds (or nuts of any kind) chopped, ^ cup water, whites of two eggs beaten, teaspoon vanilla. Boil sugar, glucose and water together until brittle when dropped in cold water, remove from fire and add slow^ly the w^hites of eggs, nuts and vanilla. Stir until very thick and white. Pour into mold and when cold cut in slices. Lottie Holmes.", "Three cups sugar, J^ cup syrup, % cup water, whites of 2 eggs, 1 cup nut meats, Yz teaspoon salt. Boil sugar, syrup, and w^ater until it forms a soft ball when tested in cold water. Add the salt to the whites of eggs and beat until stiff, then pour the cooked mixture gradually on the beaten whites. Beat until it is almost stiff enough to hold its shape then drop by teaspoon on buttered pan about Yx inch apart.", "Miss Grace Pearson.", "Cracker Jack", "One cup molasses, 2 cups sugar, 1 tablespoon butter, 2 tablespoons vinegar. Boil until it cracks in cold water. Then take from fire, add ^ teaspoon baking soda. Beat briskly and pour over popcorn and chopped peanuts, or over pop- corn alone. Lillie Trodson, Worthy Matron.", "100 LOGAN SQUARE CHAPTER, No. 560, O. E. S.", "Lemon Drops", "One cup sugar, ^ cup glucose or white Karo syrup, ^ cup water, ^ teaspoon tartaric acid, ^ teaspoon lemon extract, few drops of coloring. Boil sugar, glucose, and water until it breaks like glass in cold water. Pour on an oiled plate and sprinkle immediately with tartaric acid, extract and coloring. Stir rapidly. Pour on a well oiled tin and press with hands. Mark in squares. Margaret L. de.Flon.", "Cream Candy", "Two cups granulated sugar, 2 tablespoons cider vinegar, 2 tablespoons hot water, butter size of walnut. Stir until sugar is dissolved, then boil, without stirring, until it hardens in cold water. Pour in a buttered pan, pour a tablespoon of vanilla over the candy and when cool enough pull until white.", "Mrs. A. E. Arnold.", "Sugarless Sweets", "One cup stoned dates, one cup raisins, one cup nut meats, pinch of salt. Run through food chopper, form into balls. Dip in cocoanut or melted chocolate. If too dry moisten with a little vanilla. Emma Boettcher.", "Marshmallow Fudge", "Two cups granulated sugar, 1 cup milk or cream, 2 table- spoons Bunte's cocoa melted in a little of the milk. Boil until it forms a soft ball when dropped in cold water. Re- move from fire and beat in Yz pound of marshmallows until dissolved. Add Y\\ cup nut-meats and small package of cocoa- nut. Pour on buttered plate and cut in squares.", "Emma Schuster.", "LOGAN SQUARE CHAPTER, No. 560, O. E. S. 101", "Peanut Brittle", "One cup granulated sugar, ^ cup shelled peanuts. Place peanuts on greased tin, one thickness only. Melt sugar in \"skillet, stirring constantly until amber color. Pour over pea- nuts beginning from outside. Margaret L. de Flon.", "Opera Caramels", "Two cups of sugar, J4 cup milk or cream, one teaspoon butter, 1 teaspoon vanilla, ^ cup glucose improves this im- mensely. Boil sugar, glucose, and milk until it forms soft ball when dropped in cold water. Stir constantly. Remove from fire, add butter and vanilla. Set in a pan of cold water, gently remove from bottom of pan, beat well and as it starts to turn to sugar, add a little water and beat or knead with hands. Pour in a greased tin and cut in squares.", ". Margaret L. de Flon.", "Browm Sugar Fudge", "Three cups brown sugar boiled with 1 cup of milk or cream until a soft ball is formed in cold water; add butter size of walnut and 1 cup of chopped nuts. Flavor to taste. Take from fire, beat and pour on buttered plate. Cut in squares.", "Mary Bradley.", "Cocoanut Cream Candy", "Two cups granulated sugar, % cup milk, 1 teaspoon butter. Boil together until mixture forms a soft ball in cold water. Remove from fire and allow to cool. When cold beat until creamy and add ^ cup of dried cocoanut and Yz teaspoon of vanilla. Pour into a buttered pan and cut into squares.", "Rose Zoelck.", "102 LOGAN SQUARE CHAPTER, No. 560, O. E. S.", "Chocolate Fudge", "Three cups granulated sugar, 2 squares Baker's bitter choco- late, lj4 cups milk. Boil sugar and milk slowly, add chocolate when it begins to boil. Boil until it forms a soft ball when tested in cold water, add piece of butter and turn on marble slab until it crumbs, then knead with hands and lay on oiled paper. Pearl Ludolph.", "Sweets for Kiddies", "One cup raisins, 1 cup dates, 1 cup figs, 1 cup prunes, 1 cup nut-meats. Put nuts through food chopper first, and then pass all through chopper twice. Press into small cakes and wrap in oiled paper. Mrs. H. H. Whiteley.", "Maple Creams", "One and one-half cups maple syrup, 2 tablespoons glucose. Boil until it forms a soft ball. Beat until creamy, add nuts. Form into loaf and slice before cold. Margaret de Flon.", "Fig Fudge", "One cup milk, 2 cups sugar, 1 tablespoon butter. Boil until it forms a soft ball. Let cool. Chop figs fine, add and beat.", "Margaret de Flon.", "Apple Taffy", "Three cups brown sugar, ^ cup water, 2 tablespoons butter, pinch of salt, yi teaspoon soda. Boil until hard in water.", "Laura Swanson.", "LOGAN SQUARE CHAPTER, No. 560, O. E. S. 103", "Cocoa Marshmallow Fudge", "Two cups sugar, 1 cup milk, 2 tablespoons syrup, butter size of walnut, two tablespoons of Bunte's cocoa. Boil until it forms a soft ball when dropped into cold water. Add thirty marshmallows (cut up) just before taking from fire. Beat well, pour in buttered tins and cut in squares. The syrup need not be added but it gives a creamy smoothness to it.", "Lizzie Hutchinson. -.", "Chocolate Loaf Candy", "Four cups granulated sugar, 1 heaping tablespoon butter, 1^ cups sweet cream, 1 ounce of chocolate (dissolved in -a little warm water), 1 tablespoon glucose (can be omitted). Place over fire and stir until it begins to boil. Do not 3:tir after it boils. Cook until it forms a soft ball when dropped in cold water. Pour on buttered platter to cool. Do not scrape kettle. When cool work into heap with wooden spoon <^r paddle, add 1 tablespoon vanilla, stir until the whole m£ss grains. Cover with damp cloth and let set one-half hour, thtb with the hands work it until soft and smooth,; add lyi cilj^s nut meats, shape into loaf and slice. . Mrs. F. E,: Cooley> (", "Allegrette", "H Two cups granulated sugar, yi cup milk, about ^ cate", "Baker's bitter chocolate. Cook sugar and milk together", "slowly until it forms a soft ball in cold water. Then b6at", "until hard enough to roll in balls about the size of a hickoi^", "nut. Place these on a buttered platter and let cool. Stea6i", "chocolate over teakettle until soft. Use small fork for dipping", "fondant in chocolate. Then place each one on oiled papef.", "Lhjpp y2 walnut on top of each candy before chocolate -dries.", "104 LOGAN SQUARE CHAPTER, No. 560, O. E. S.", "Every Woman Knows", "—that Dr. Price's Cream Baking Powder makes delicious, appetizing food — unquestionably wholesome.", "Some women, however, do not know that food made with cheaper baking powders, containing alum and phosphate compounds, is often in- ferior in taste and texture; — many of the highest food authorities have declared alum baking powders to be unwhole;3ome and injurious.", "The safe and sure way is to use", "Dr. PRICE'S", "Baking Powder", "Made from Cream of Tartar derived from grapes", "Contains No Alum —", "Leaves No Bitter Taste", "Cake is to the appetite what mirth is to the melancholy.", "Spice Cake", "One cup sugar, 1 tablespoon butter, 3 eggs, 1 cup milk, 2 cups flour, 2 teaspoons baking powder, 1 teaspoon cloves, 1 teaspoon cinnamon, 1 teaspoon allspice. Use method for ordinary cake. Elizabeth Pool.", "Orange Torte", "Two cups sugar, 5 eggs, save white of one for frosting, 1 orange rind and juice, J4 cup cold water, Ij^ teaspoons baking powder, 2 cups flour. Bake forty-five minutes.", "Frosting — White of 1 egg, 6 tablespoons pulverized sugar, rind and juice of 1 orange. Barbara Eckstedt.", "Blitz Kuchen", "No. 1 — One-half cup sugar, ^ cup butter, 4 eggs (yolks), 4 tablespoons milk, 1 cup flour, 2 teaspoons baking powder. No. 2 — Four eggs (whites) beaten stiff, 1 cup sugar, va- nilla. Mix batter No. 1 in order given, put in two cake tins, and spread No. 2 (white) over each, then sprinkle chopped nuts over this and bake in a moderate oven.", "Filling — One and one-half cups water, 2 teaspoons corn- starch, 1 egg, }i cup sugar, little vanilla. Boil the above until it thickens. Olga Barthel.", "106 LOGAN SQUARE CHAPTER, No. 560, O. E. S.", "Three Minute Cake", "One and one-third cups brown sugar, I/3 cup soft butter, 2 eggs, y2 cup milk, U/^ cups flour, 3 level teaspoons baking powder, 1 package stoned dates, ^ cup chopped waliluts. Put all together in a bowl and beat three minutes. Bake in a\" loaf. Mrs. Ida Haussen, Past Matron.", "Affinity Cake", "One-third cup of butter, 1 cup of light brown-sugar, 1 cup of milk, 2 cups of flour, 2 teaspoons of baking powder, 2 eggs, 1 teaspoon vanilla, 1 cup chopped walnuts. Frosting- Boil a few minutes 2 cups light brown sugar, 3 tablespoons water. Beat whites of eggs and then beat syrup and whites together. Excellent. Mrs. Conrad Giese.", "Weary Willie's Cake", "Whites of 2 eggs in a cup, add melted butter until cup is half full, then sweet milk to fill cup. One and one-half cups of flour, pinch of salt, 2 teaspoons of Dr. Price's baking powder, 1 cup sugar. Mix liquid and dry ingredients. Add flavoring. Mrs. Ida Haussen, Past Matron.", "Layer Cake With Orange Filling", "Yolks of 4 eggs well beaten. Add 4 tablespoons water, 1 cup sugar and keep beating. Then add gradually 1 cup flour and 1^ tablespoons cornstarch with 1 teaspoon baking pow- der, and last add the whites of 4 eggs well beaten. Flavor to suit. Orange Filling — One cup powdered sugar, piece of but- ter the size of a walnut, ^ orange and about J4 lemon juice. Stir all together and add more sugar until thick enough to spread between layers and on top. Julia Paulson.", "LOGAN SQUARE CHAPTER, No. 560, O. E. S. 107", "Christmas Fruit Cake", "Two pounds flour browned evenly, 1 pound butter, 2 pounds raisins, seeded, 1 pound currants, 2 pounds brown sugar, ^i cup New, Orleans molasses, 10 eggs, ^ pound each of \"\"figs^ citron, orange and lemon peel chopped fine, 1 package dates, 1; pound nut meats, 2 small nutmegs, grated, 2 teaspoons each of cinnamon and allspice, 1 teaspoon ginger, 1 pint sour milk with 2 small teaspoons soda, 2 teaspoons baking powder4 ghake the fruit with flour before adding it. Bake two hours )n slow oven. This makes four loaves. ■", "• Mrs. Elizabeth Degen.", "Chocolate Cake j", "■ ' - \" --^^ • I", "Three squares Baker's sweet chocolate, 3 tablespoons sugar ^^ 1 tablespoon flour, ^4 ^^^P water, I/3 cup milk. Codk all to- gether, stirring constantly until smooth and thick. Then put •it away to cool for remainder of cake as follows : One-quarter* cup butter, 1 cup granulated sugar, % cup milk, 2 eggs, 2 cupst Swans Down cake flour, 2 teaspoons Dr. Price's baking pow- der, ^ teaspoon vanilla. Bake in three layers. Filling— - Two dn^ one-half cups confectioners' sugar, y^ cup butter, J4 bottle of cream, 1 tablespoon of vanilla. ;", "Lillie Trodson, Worthy Matron.", "\\ Never Fail Sponge Cake", "Yolks of 4 e^gs, beaten ten minutes. Sift 1 cup of sugar; add gradually to yolks and beat. Four tablespoons boiling water, pinch of salt, 1 cup flour, sifted five times, 1 teaspoon vanilla. Beat whites of 4 eggs a little, then add J4 teaspoon- cream of tarter and beat until dry ; fold whites in last. Bake in a Van Deusen's cake tin fifty or sixty minutes. Light oven Svhen ready to place cake in oven and gradually add heat.", "Mrs. Lillian Schmidt.", "LOGAN SQUARE CHAPTER, No. 560, O. E. S.", "A Sure Recipe for", "GOOD CLOTHES", "It has never failed in over 26 years", "\"Buy Them at a Klee Store*'", "KLEE BROS. & CO.", "Two Stores:", "Milwaukee and Ashland Aves.", "Belmont and Lincoln Aves.", "We Guarantee All Work First Class", "SHERMAN Button Co.", "Cloth Covered Buttons, Hemstitching, Embroid- ering and Braiding", "TELEPHONE Belmont4034", "3133 Logan Boulevard CHICAGO", "Phone Albany 2704", "Cleaner & Dyer TAILORING", "OF ALL KINDS", "2645 North Kedzie Ave.", "Near Milwaukee Avenue", "LOGAN SQUARE CHAPTER, No. 560, O. E. S. 109", "Devils Food Cake", "P^rt 1 — One-half cup sugar, J^ cup milk, 1 egg, 2 squares chocolate. Beat and boil together and let cool. Part 2 — One- half cup butter, 1 cup sugar, ^^ cup milk, 2 eggs, 1 teaspoon vanilla, 1 teaspoon baking soda, 1% cups flour. Mix together.", "Mrs. Daisy lUingsworth.", "Jiffy Strawberry Short Cake", "Two cups flour with 2 teaspoons Dr. Price's baking powder and Yz teaspoon salt. Add 1 cup milk, stir well and spread over pan with spoon. Bake in a hot oven, then split in two, spread each side with butter and spread the strawberries which have been crushed in sugar to taste, between.", "Olive Burnett.", "Potato Cake", "One and one-half cups of sugar, ^ cup butter, 4 eggs, 2 squares of chocolate, 1 cup boiled potatoes mashed, 1 cup blanched almonds chopped, 1 teaspoon cinnamon and cloves, l^ cups flour, 2 teaspoons baking powder.", "Mrs. Ida Hawkins.", "Eggless, Milkless, Butterless Cake", "Put into a saucepan the following and boil three minutes: One cup brown sugar (or granulated), 1 cup water, 1 cup seeded raisins, I/3 cup lard, ^ teaspoon grated nutmeg, 1 tea- spoon cinnamon, 1 teaspoon cloves, 3^ teaspoon salt. When cold stir in one teaspoon soda dissolved in a little warrrt water, then add 2 cups flour in which J^ teaspoon baking powder has been sifted. Bake in loaf in slow oven.", "Clara Luthardt.", "110 LOGAN SQUARE CHAPTER, No. 560, O. E. S.", "Cocoa Cake", "Yolk of 1 tgg. 3 tablespoons Bunte's cocoa, Yz cup water. Cook until thick. When cool add butter size of an egg. One cup sugar, yi cup sour milk, 1 teaspoon soda, lyi cups flour, vanilla flavoring. Mrs. C. A. Anderson. •", "Spice Cake", "One-half cup butter, 1 cup sugar, 3 eggs, 1 teaspoon cinna- mon, 1 teaspoon cloves, 1 glass jelly (dark), 1 cup sour milk,", "2 cups flour, 1 teaspoon baking soda.", "Mrs. Jennie Nachtweih.", "Bride's Cake", "Cream together 1 cup of butter, 3 cups sugar. Add the beaten whites of 12 eggs. Sift 3 teaspoons baking powder w^ith 1 cup of cornstarch. Mix with 3 cups sifted flour, add- ing gradually, then beat well and bake in buttered tin, lined with paper. Mrs. W. Mosel, Blue Island, 111.", "Graham Cracker Cake", "Yolks of 6 eggs and 1 cup sugar, creamed, 10 rolled graham crackers, 1 tablespoon flour, 1 teaspoon baking powder, 1 tea- spoon vanilla. Add whites of six eggs last of all. Bake twenty minutes in slow oven. Mrs. Anna Loehrke.", "Sour Milk Cake", "One and one-half cups brown sugar, IJ/2 cups sour milk,", "3 eggs, 1 teaspoon soda, 2^ cups of flour, 1 teaspoon salt, 3 tablespoons shortening, vanilla, citron and fruit to taste.", "Mrs. C. K. Phelps.", "LOGAN SQUARE CHAPTER, No. 560, O. E. S. Ill", "Ginger Cake", "One and one-half cups sugar, yi cup butter, 2 eggs beaten, 1 cup sour or buttermilk, 1 teaspoon soda, 2^ cups flour, 1 cup chopped raisins. All kinds of spices. i", ". Mrs. Bessie Sings. ;", "Chocolate Nut Cake", "One-half cup butter,. 2 cups sugar;,\" yolks of 4 eggs, 1 cup milk, 21/3 cups flour, ^ cup chopped walnuts, 4 level teaspoons baking powder, whites of 4 eggs, 2 squares bitter chocolate?, ^ teaspoon vanilla. Bake in three layers with chocolate frosting between. Mrs. Bessie Sings.", "Sponge Cake I", "One cup sugar, 4 eggs, 1 cup of flour, 1 teaspoon of baking- powder, 3 teaspoons of cold water. Cream sugar and eggs. Add the water, then the flour ; sifted several times with the baking powder. Add the beaten whites of eggs, stir flavoring •in lightly. Bake in a moderately hot oven. This may hk used as „ a dessert 3y cutting into pieces about two inches square. Cover with whipped cream and^ strawberry preserves;.", "Miss Liilian Mosel.", "One-Half Pound Cake", "One cup of butter, 1^ cups confectioners' sugar, 4 eggs., yi cup milk, 1 teaspoon Dr. Price's baking powder, 2 cups flour. Cream butter and sugar, then add eggs well beaten. Mix and sift flour and baking powder. Add half of it, then add milk. Stir until well blended, add remaining flour and bake in loaf about forty minutes. Mrs. Elizabeth Kreuter. ;", "LOGAN SQUARE CHAPTER, No. 560, O. E. S.", "V6ur moneys worth - -J- Always oU^", "Vteif Our -61700 Annejft", "ij^' CLOTHING MOUSE. '(", "7^e West sides l^^est^t/^in^ S/on^", "Phone Humboldt 736", "Mrs. B. Scheer", "1059 N. Winchester Ave. CHICAGO", "Telephone Humboldt 3324", "Louis Miller", "3 Fine Bowling Alleys", "1958 West Division St.", "(Corner Robey Street)", "LOGAN SQUARE CHAPTER, No. 560, O. E. S. 113", "Lemon Cream Cake", "One and one-half cups sugar, J4 cup butter, 3 eggs beaten separately, % cup sweet milk, 2 cups flour, IJ/2 teaspoons bak- ing powder. Bake in three layers. Filling — Mix together 1 cup sugar with the beaten yolk of 1 egg, then flold in the white of tgg. Add the juice and grated rind of 1 lemon. Pour on this ^4 cup of boiling water, add a heaping tablespoon of flour rubbed smooth in % cup of water, 1 tablespoon of melted butter. Cook until it thickens and when cold, spread between the layers. Mrs. Bradway.", "Blitz Torte", "One-half cup butter, yi cup sugar, 1 cup flour, yolks of 4 eggs beaten in one at a time, 6 tablespoons of milk, 1 level teaspoon of baking powder. Place batter in two tins and spread over top the whites of eggs beaten stiff. Add 8 table- spoons of sugar when beaten. Sprinkle with almonds chopped, and bake one-half hour. Filling — One cup sweet cream, 3 tablespoons sugar, 1 tablespoon cornstarch. Cook in double boiler until thick, then beat in 1 whole egg and add vanilla. Spread between layers. Mrs. Loges.", "Gentlemen's Favorite Cake", "Three eggs, ^ cup butter, 2 cups sugar, 1 cup water, 2 cups of flour, 1 teaspoon cream of tartar, yi teaspoon soda. Beat yolks of the egg in with the butter and sugar. Then add the water in which the soda has been dissolved. Add the flour and cream of tartar and the beaten whites of the eggs last. Bake in layers. This filling may be used: One egg, 1 cup sugar, 3 apples, 1 lemon. Stir all until it thickens. When cool spread between layers. Miss Delia Sheer.", "114 LOGAN SQUARE CHAPTER, No. 560, O. E. S.", "Sponge Cake", "Five tggs, 54 teaspoon salt, 1 level cup of sugar, 1 level teaspoon of Dr. Price's baking powder, 1 level cup of flour, 1 teaspoon lemon extract. Add salt to eggs and beat for fifteen minutes, add sugar and beat until very light. Sift in flour mixed with baking powder and add extract. Mix care- fully and lightly. Turn into a well greased and floured cake tin and bake in a moderate oven for forty minutes.", "Mrs. Lizzie Hutchinson.", "French Date Cake", "Three eggs, scant cup of butter. Beat yolks of eggs, mix with the sugar, add beaten w^hites, then 1 level cup of flour, and 1 heaping teaspoon of Dr. Price's baking powder. Add ^ pound dates which have been rolled in flour and 1 cup chopped walnuts. -Bake in tw^o layers in a slow oven ^^ hour and serve with whipped cream. Mrs. H. H. Whiteley.", "Sponge Cake", "Three eggs well beaten, 1 cup sugar, 1 cup flour, 2 teaspoons baking powder, yi cup boiling water, 1 teaspoon vanilla. Bake about twenty minutes. Whip 1 cup of strawberries, 1 cup of sugar, w^hite of 1 tgg. Spread on cake and serve.", "Mrs. Marie Wilhelmy.", "Pound Cake", "One cup butter, 2 cups Swans Down flour (after being- sifted), y2 teaspoon baking pow^der, then cream; 1^ cups granulated sugar, yolks of 5 eggs, cream. Beat 5 whites and fold in the above, adding 1 teaspoon of vanilla. Bake fifty- five minutes in slow oven. Mrs. Hannah Nelson.", "LOGAN SQUARE CHAPTER, No. 560, O. E. S. 115", "Date Cake", "One heaping tablespoon butter, melted, lyi cups brown sugar, 2 eggs, ^4 cup milk, 1^ cups flour, 3 teaspoons baking powder, 1 cup chopped dates, 1 teaspoon cinnamon, ^ tea- spoon nutmeg. Mrs. Laura Swanson.", "Fruit Cake", "One cup of bread sponge, a large cup of sugar, 1 cup of raisins and dates, 1 cup currants, figs and citron; 1 cup flour, y2 cup butter and 2 eggs. Mix all together with the sponge, 1 teaspoon of soda dissolved in tablespoon of hot water, 1 teaspoon of cloves, 1 teaspoon cinnamon. Put in pan to bake, and let it raise for two hours. This cake will not hurt the most delicate stomach. Mrs. Anna Nelson.", "Pork Cake", "Chop 1 pound of fat salt pork as fine as possible (nearly like lard). Pour over it 1 cup of boiling water, stir in a pound of brown sugar, 1 cup of molasses to which a teaspoon of soda has been added, 1 pound each of raisins and dates chopped fine, ^ pound minced citron. Add sifted flour enough i-p make the consistency of cake batter, season with spices to taste and bake in a steady oven. This cake keeps as long as fruit cake, for which it is a substitute.", "Mrs. Barbara Eckstedt.", "Date Cake", "Three eggs, 1 cup sugar, 1 cup flour, 1 teaspoon baking powder, Yz package dates, ^ cup walnut meats. Separate the eggs, beat yolks light, add sugar, mix flour and baking pow^- der. Add dates and walnuts last. Hazel Mohs.", "LOGAN SQUARE CHAPTER, No. 560, O. E. S.", "Before buying an Electric Vacuum Cleaner, write us to tell you about the Ideal Cleaner for the home", "OUR SUPERB", "has desirable features not found in others.", "Lint Brush in nozzle 95% efficient. Pro- tected - from - Dust Motor Bearings. Dustless Dirt Bag. Long-Wear Electric Cable.", "Cleaners Delivered to Your Home Without Additional Expense", "Charles W. Emery , Philadelphia, Pa.", "Paul M« Sommer", "GOOD SHOES", "3408 Fullerton Avenue", "Telephone Armitage 3835", "MeeFong Lo", "Chinese Chop Suey and American Restaurant", "Dinner with all the delicacie*", "of the season served in the", "best Chinese styl*", "Moderate Prices Quick Service", "Open 11:30 to 2:00 A M. Saturday 10:30 to 3:30 A.M.", "1958 West North Avenue CHICAGO", "LOGAN SQUARE CHAPTER, No. 560, O. E. S. 117", "Spice Cake", "Two cups water, 2 cups sugar, ^ cup shortening, 2 cups raisins, J^ teaspoon cloves, nutmeg and salt, 1 teaspoon cin- namon, J4 teaspoon ginger, ^ teaspoon allspice, 2 tablespoons molasses. Boil this three minutes ^nd cool, then add 2 tea- spoons baking soda dissolved in hot water. Four cups flour, 1 teaspoon baking powder, add nuts, if desired. Bake one to one and one-half hours in a slow oven.", "Mrs. Marie Larson.", "Perfection Angel Cake", "Two-thirds cup white of eggs, % cup pastry flour, ^ cup powdered sugar, ^ cup granulated sugar, J^ teaspoon cream of tartar, Yz teaspoon vanilla, ^ teaspoon almond extract, pinch of salt. Sift sugar and flour separately twice before measuring, then sift together five times. Beat whites of eggs until foamy, then add cream of tartar, beat until it will stand alone, add extract and beat, then fold in sugar and flour care- fully, salt, then put in mold and bake.", "Mrs. Marion Krueger.", "Danish Layer Cake", "Eight eggs, 1 good cup sugar, 1 cup flour sifted 3 times and 1 scant level teaspoon cream tarter. Separate eggs, placing yolks in baking bowl, whip hard at least ten minutes, add sugar, whip hard again until the mixture is light and airy. To whites add a pinch of salt and whip until it foams well, then add cream of tarter and whip until it is light and dry. Add to yolks and sugar. Then fold in the flour lightly. Bake in 5 layers in a quick oven.", "Filling: Between middle (3rd from bottom) put a filling made of red raspberry sauce, thicken with cornstarch. Cus- tard filling may also be used on some of the other layers.", "Mrs. Henriette Carlsen.", "118 LOGAN SQUARE CHAPTER, No. 560, D. E. S.", "Chocolate Bars", "One-half cup of melted butter, 1 cup of lig*ht brown sugar, 1 egg unbeaten, 1^ cups of flour, ^ cup of sweet milk, 1 tea- spoon vanilla, ^ cup each of nut meats and chopped raisins, lYz teaspoon of baking powder, 5 tablespoons of melted chocolate. Bake in one layer, cut in small squares and frost three sides with a chocolate frosting.", "Mrs. Morse Nevins Brown.", "Devil's Food Cake", "One cup sugar, 2 cups flour, 1 teaspoon salt (scant), 1 tea- spoon soda and 3 teaspoons Bunte's cocoa. Sift these together several times. Add 1 cup of thick sour cream, 1 tablespoon of lard or butterine and 1 teaspoon vanilla. This makes a delicious cake made as a loaf or in layers.", "Mrs. Emma Johnson.", "Sponge Cake", "Three eggs, 1^ cups sugar, l^^ cups flour, 2 teaspoon bak- ing powder, % cup boiling water. Beat eggs thoroughly, add sugar, beat, sift flour and baking powder three times to- gether, add water slowly while beating. Batter should be thin and well beaten. Mrs. J. Balassa.", "White Layer Cake", "Scant J/2 cup butter, 2 cups sugar, 1 cup milk, J cups sifted cake flour, 2 heaping teaspoon baking powder, 1 tea- spoon vanilla, whites of four eggs. Cream butter, add sugar gradually, add milk and vanilla, sift flour and baking powder about five times, add flour and beat, whip whites of eggs till stiff and fold in, bake in three layers. Christine Branding.", "LOGAN SQUARE CHAPTER, No. 560, O. E. S. 119", "Angel Food Cake", "Whites of 9 or 10 eggs. (There is such a difference in the: size of eggs that it is well to break them in a measnrihg cup. - There should be just one cupful of the whites.) A pinch of salt added to the eggs hurries beating. 1^ cups granulated sugar; 1 cup Swan Down flour. Sift flour once, then measure and sift three times; beat whites of eggs about half and add one level teaspoon cream of tartar, then beat whites until they - will stand of their own weight; add the sugar, then flour, not by stirring but folding over and over until thoroughly mixed in ; flavor with one teaspoon of vanilla. Bake in an ungreased; pan. Care should be taken baking an Angel Food cake as in^ mixing. Place cake in an oven that is just warm enough tot know there is a fire inside ; let the oven stay just warm through | until the batter has raised to the top of the cake pan, then in-- crease the heat gradually until the cake is well browned over.: If by pressing the top of the cake with the finger it will spring back wathout leaving the imprint of the finger the cake is done through. Great care should be taken that the oven is not too- hot to begin with as the cake w411 rise too fast and settle or' fall in baking. Should bake from thirty-five to forty minutes, i When done invert the pan, let stand until cold before removing from pan. Lillie Trodson, Worthy Matron. -", "Chocolate Loaf Cake", "One and one-half cups sugar, 1^ cups butter and lardj mixed, 2 eggs, 1 cup milk, 1 teaspoon Dr. Price's baking pow- ': der, 2 tablespoon cocoa. Beat to a cream one cup of sugar '. with the shortening add the eggs well beaten, then the milk \\ and the vanilla. Beat flour and baking pow^der into these in-| gredients and put the remainder of the sugar and milk with ■ the cocoa. Add to batter. Beat well and bake in a moderate ! oven ^ of an hour.", "Frosting: 1 cup of confectioners' sugar, 1 teaspoon vanilla, ; 1 teaspoon cocoa and 1 teaspoon boiled milk.", "Miss Clara Kistner.", "120 LOGAN SQUARE CHAPTER, No. 560, O. E. S.", "For Good Furniture", "Rusnak Bros", "THREE STORES", "1 393-95 Milwaukee Ave. 2646-54 West North Ave.", "501-511 North Cicero Ave.", "Safety Deposit Vault Company", "Boxes for Rent $3.00 Up", "1110 Milwaukee Avenue", "Phone Belmont 3961", "Lewis Nelson", "Practical Plumber and Gas Fitter", "3521 Fullerton Avenue", "LOGAN SQUARE CHAPTER, No. 560, O. E. S. 121", "Spice Layer Cake", "Two eggs, y^ cup butter, }^ cup sour milk, 1 cup brown sugar, small teaspoon soda, 2 cups flour, yi teaspoon each, cin- namon, cloves and mace, J^ cup syrup.", "Filling: 1 cup pulverized sugar, 1 teaspoon butter, little milk and vanilla. • Minnie Herre.", "Cocoanut Tea Cakes", "Roll puff or plain paste to ^4 i^^ch in thickness. Cut with cutter and bake in a tin sheet in a hot oven. When nearly done, remove from oven. Cool slightly, brush over with beaten white of egg. Sprinkle with cocoanut and return to oven to finish baking\". Mrs. D. Anderson.", "Sunshine Cake", "Whites of 10 eggs, 1^ cups powdered sugar, yolks of 6 ^§■§'5, 1 teaspoon lemon extract, 1 cup flour, 1 teaspoon cream of tarter. Beat whites of eggs, add sugar gradually. Con- tinue beating, add yolks of eggs beaten, then extract. Cut and fold in flour mixed and sifted with cream of tartar. Bake fifty minutes in moderate oven in an angel cake pan.", "Dagmar Stevens, Past Matron, Humboldt Park Chapter.", "Prune Cake", "One cup sugar, J/2 cup butter, 3 eggs (save whites of two eggs for frosting), 1 cup sour milk, ^ teaspoon soda and cloves, 1 teaspoon baking powder, one teaspoon cinnamon, 1 teaspoon nutmeg, 2 cups flour, 1 cup stewed prunes mixed with some of the flour.", "Frosting: lyi cups powdered sugar, 1 tablespoon butter, whites of 2 eggs, flavor. Mrs. Sloan.", "LOGAN SQUARE CHAPTER, No. 560, O. E. S.", "Supreme Brand Cottage Cheese", "Is Just Right for Cheese Cake and Pie", "Delivered by", "Wieland Dairy Co.", "Distributers of Sure Pure Milk and Cream", "3959 Milwaukee Avenue", "Phone Irving 897", "Ohse & Quast", "THE HUMBOLDT", "Grocery and Market", "TELEPHONE Belmont 7883", "2555 Milwaukee Ave. and 3101 Logan Blvd.", "FINE BAKING", "2653 No. Kedzie Ave.", "Phone Belmont 7885", "LOGAN SQUARE CHAPTER, No. 560, O. E. S. 123", "Cocoa Layer Cake", "One-half cup butter, 1 cup sugar, cream and add 2 eggs well beaten, ^ cup milk, 1^4 cups flour, 2 teaspoons Bunte's cocoa, 1 teaspoon vanilla. Bake in 2 layers in moderate oven twenty-^ five minutes. ; Mrs. A. J. Sloan. :", ". -Graham Cracker Cake", "One cup sugar, j/i cup butter, cream and add -2 eggs, 1 cup milk, sweet, yi cup walnuts, 24 graham crackers crushed, 2 teaspoons baking powder. Bake in a loaf.", "Mrs. A. J. Sloan.", "Apple Sauce Cake", "One-quarter cup shortening, yz cup sugar, ^ teaspoon each of ground nutmeg, cinnamon, cloves, 1 teaspoon vanilla, pinch of salt, 1^4 cup of apple sauce unsweetened, 3 level teaspoon of soda dissolved in the apple sauce, 2^ cups of flour, %,,cup of raisins, 10 cents shelled walnuts. Bake in slow oven about forty minutes. Mrs. Emma Boettcher.", "Fairy Loaf Cake", "Four eggs, beaten separately. l}i cups granulated sugar, % cup butter, }^ cup sweet milk, .2j4 cups flour, 1 teaspoon cream tartar, scant ^ teaspoon soda, flavor to taste. Sift flour once then measure, add soda and sift three times, cream butter and sugar thoroughly, beat yolks to a very stiff froth, and stir in, whip whites to a foam, add cream tartar and whip until stiff, add milk, then whites of eggs, then flour, then flavor and stir very hard. Put in slow oven at once, will bake in fifty minutes. Mrs. G. Samuelson.", "124 LOGAN SQUARE CHAPTER, No. 560, O. E. S.", "Telephone Belmont 164", "Superior Tea Company", "INCORPORATED", "Teas, Coffee, Spices", "Baking Powder Extracts", "3650 Wrightwood Ave.", "Frank Masinetz", "Meat Market", "2639 Milwaukee 'Ave.", "A. L. Alie", "Bakery and . Delicatessen", "4226 Milwaukee Avenue", "Telephone Kildare 2102", "LOGAN SQUARE CHAPTER, No. 560, O. E. S. 125", "Two tablespoons butter, 1 cup sugar, ^ cup milk, 1 tea- spoon cinnamon, ^ teaspoon nutmeg, 1 teaspoon soda, lyi cups flour. Cream butter and sugar, add the eggs and milk, cinnamon, nutmeg add soda into flour and last add one cup of any kind of jam, huckelberry preferred.", "Mrs. Bert Hutchinson.", "Crumb Cake", "Two cups brown sugar, J4 cup butter, 2 eggs, 1 cup but- termilk, 2 teaspoons soda (very scant), 2^ cups flour, pinch of salt, put soda in flour. Mrs. Minnie Mengel.", "Fresh Cocoanut Cake", "Three eggs (save 2 whites for frosting), lyi cups sugar, 1^ cups flour, ^ cup milk or hot water, a little of cocoanut milk, 1^ teaspoons baking powder. Frosting — Grate the fresh cocoanut, mix with the beaten whites of eggs into which has been stirred 3 tablespoons of powdered sugar.", "Miss Clara Kistner.", "Cream Puffs", "One cup flour, ^ teaspoon salt, 1 cup boiling water, ^ cup butter, and 4 eggs. Add salt and butter to the water, when boiling add the flour, all at once, stirring constantly until mixture leaves sides of pan. Remove from fire and add the unbeaten eggs one at a time, beating continually. Drop about 2 inches apart. Bake in a moderate oven twenty-five minutes. When cool, with a sharp knife make a cut in top and fill with whipped cream. Sprinkle powdered sugar over top and serve.", "Mrs. Henriette Carlsen.", "126 LOGAN SQUARE CHAPTER, No. 560, O. E. S.", "Hot Milk Sponge Cake", "Two eggs well beaten, 1 cup sugar, 1 cup of flour sifted 4 times with 1 teaspoon Dr. Price's baking powder, ^ cup milk, boiling hot. 1 tablespoon of butter in milk, the milk must be boiling and added last. Mrs. Emma Ross.", "Orange Torte", "Two cups sugar, 5 eggs, save white of one for frosting, one orange rind and juice, ^ cup cold water, Ij-^ teaspoon baking powder, and 2 cups of flour. Bake forty-five minutes.", "Frosting: White of 1 tgg, 6 tablespoons pulverized sugar, rind and juice of one orange. Mrs. Barbara Eckstedt.", "Devil's Food", "One cup sugar, 1 tablespoon of butter (heaping), 1 egg, 1 cup sour milk, 1 teaspoon soda (scant), 1^ cups flour, 1 teaspoon baking powder, 1 J4 square Bakers' chocolate.", "Mrs. Bert Hutchinson.", "A Delicious Cake", "One-half cup sugar, ^ cup butter, 1 large cup flour, 4 egg yolks, 8 tablespoons milk, 1 heaping spoon baking powder. Bake in two layers. Beat whites stiff, add ^ cup sugar. Spread on top, sprinkle with nuts. Bake.", "Filling. — One tgg yolk, 1 cup milk, 1 tablespoon cornstarch, 3 tablespoons sugar. Boil until thick (stirring constantly). Spread between layers.", "Mrs. Mary HoUison, Ben Hur Chapter.", "LOGAN SQUARE CHAPTER, No. 560, O. E. S. 127", "Devirs Layer Cake", "Boil ^ cup milk, % cup brown sugar, 3 tablespoons Bunte's cocoa, when cool add ^ cup butter, 1 cup sugar, 2 eggs, 2 cups flour, ^ cup sour milk, 1 level teaspoon soda, 1 teaspoon va- nilla. Chocolate or ice cream filling. Minnie Herr.", "Jelly Roll ';", "One cup granulated sugar, 1 cup flour, 1 scant teaspoon bak- ing powder, 3 eggs, 6 tablespoons of hot water. Mix arid sift the dry ingredients, add the eggs well beaten. Beat the batter well, pour into a smooth, well greased pan and bake slowly. When done turn cake on to a sheet of brown paper well dusted wath powdered sugar. Beat the jelly with a fork and spread on the cake. With a sharp knife trim off crusty edges. Mrs. Henriette Carlsen. '", "Crumb Cake", "Three cups flour, lj4 cups sugar, 1 cup lard. Rub all tp- gethep with hands until like crumbs. Reserve ^ cup of this and put aside for top of cake. In another bowl put 1 cup sour milk, 1 teaspoon soda dissolved in the milk, good pinch salt, 2 eggs well beaten, 1 teaspoon each ground cinnamon, allspice and nutmeg. Mix with the first ingredients and sprinkle with ^ cup of crurnbs. Bake in moderate oven forty minutes or more if necessary. Mrs. Claudie Osbeck..", "Spice Cake", "One-half cup butter, 1 pound brown sugar, 1 teaspoon cloves, 1 teaspoon allspice, ^ nutmeg, 2 eggs, 1 cup raisins, 1 cup nuts, 2^ cups flour, 1 level teaspoon soda, 1 cup sour milk or cream. Mrs. Mary Hollison, Ben Hur Chapter.", "LOGAN SQUARE CHAPTER, No. 560, O. E. S.", "^^ More Heat for Your Coal Money''", "C. Oberheide & Son", "Main Office: 1335 Bradley Street", "Phone Monroe 1258 and 6474", "Charles H. Schmidt, M. D.", "2749 West Division Street", "Best of Everything", "White's Drug Store", "3956 North Cicero Avenue", "First Door South of Milwanket Ave. and Irrins Park Bird.", "LOGAN SQUARE CHAPTER, No. 560, O. E. S. . 129", "Caramel Icing", "One and three- fourths cups brown sugar, Vo cup milk, butter the size of a hickory nut. Heat over hot water to melt sugar and butter, then stir over fire until it forms a soft ball in cold water, add vanilla and spread quickly. Jennie Nachtweih.", "Caramel Filling", "One pound brown sugar, ^ cup milk, 2 eggs, vanilla. Boil sugar and milk until hardens, when tested in cold water. Beat yolks of eggs and whites separately and then combine them. Gradually pour over them the hot syrup, beating all the time, add flavoring and beat till cool and quite thick. Christine Branding.", "Chocolate Filling", "Melt 1 square Bakers' bitter chocolate with a tablespoon butter (over hot water). Add 1 tablespoon vanilla and 2 cups confectioners' sugar. Beat well, spread between layers and cover cake.", "Pineapple Filling", "Grated pineapple with shredded cocoanut sprinkled over it placed between layers of cake, makes a good filling, re- quiring no sugar. A. L.", "Quick Chocolate Frosting", "Two cups confectioners' sugar, 2 squares bitter chocolate or cocoa, add lump butter, boil water, and add to sugar, beat hard until creamy. Christine Branding.", "LOGAN SQUARE CHAPTER, No. 560, O. E. S.", "Hasselblad Novelty Dry Goods Co.", "The Best in Ladies' and Infants' Wear", "3131-33 Logan Boulevard", "ELL Adah to tell Ruth that Esther told Martha that Electa's husband al- ways gota square deal when he made a pur- chase of Hatter Samter, Logan Square Auditorium Building, 2543 N.Kedzie Blvd., Telephone Belmont Four hundred twelve", "Phone Belmont 6934 E. A. Bnicli", "Dyeing & Cleaning Company", "Ladies' and Gents' Garments,", "Oriental Rugs, Carpets", "and Draperies", "D 3129 Logan Boulevard", "1721-23 Milwaukee Ave.", "Phone Humboldt 1385", "Molasses Cookies", "One cup sugar, 1 cup butter and lard mixed, 1 cup mo- lasses, 1 tgg, % of a teaspoon soda dissolved in J4 cup of boiling water, cloves and cinnamon to taste, 4 cups of sifted flour. Mix dough with 3 cups and reserve the 4th to flour the board and roll out. Mix as soft as can be handled. Roll thin and bake in floured pans. These cookies will keep well and should be very crisp. Mrs. Peters.", "One and one-half cups brown sugar, yi cup butterine or butter, 2 eggs, 4 tablespoons water, ^ teaspoon soda (dis- solved in water), 1 cup raisins, 1 cup currants, yi cup nuts, 2^ cups flour (heaping), J/2 teaspoon baking pow- der, 1/2 teaspoon each of ground cloves, cinnamon, all- spice and nutmeg. Put spices and baking powder with flour and sift. Mix butter, sugar and eggs. Add water, then flour mixed with spices, and fruit and nuts last. Drop on greased pan and bake light brown. Mrs. Victoria Peters.", "Cocoanut Cookies", "Whites of 4 eggs beaten to cream, 2 cups powdered sugar, 2 cups cocoanut and 2 teaspoons baking powder.", "Mrs. Loges.", "132 LOGAN SQUARE CHAPTER, No. 560, O. E. S.", "Nut Patties", "One egg beaten with 1 cup of sugar until very light. Into this stir 1 cup of finely chopped English walunts and 5 tablespoons of Swans Down cake flour. Drop on buttered tins with teaspoon, making the patties about the size of maca- roons and bake in medium hot oven about ten minutes.", "Lillie Trodson, Worthy Matron.", "One cup butter, lj/2 cups sugar, 3 eggs, 1 large tablespoon cold water, pinch of salt, 1^^ cups walnuts and 1 cup dates, chopped — not too fine — ^ teaspoon each cloves and allspice, 1 teaspoon cinnamon, 1 teaspoon soda and cream of Tartar in 3 good cups of flour. Drop from teaspoon and bake as cookies. Mrs. Lizzie Hutchinson.", "Old Fashioned Cookies", "One cup of shortening (butter, butterine or lard), 2 cups of sugar, 1 cup of sour cream or milk, 1 teaspoon of soda dissolved in the milk, 1 egg, flavoring to taste. Flour enough to roll. Bake a light brown. Mrs. Victoria Peters.", "Two cups oatmeal, 2 cups flour, 1 cup brown sugar, y^ cup butter, y2 cup lard, ^ cup sweet milk, 2 level teaspoons bak- ing powder, and a pinch of salt.", "Filling: One pound dates, 1 cup granulated sugar, J4 cup boiling water. Mix as pie crust, then add milk, roll out, cut with cookie cutter. Fill with filling and bake in a slow oven until a rich brown. Ruth Carlsen.", "LOGAN SQUARE CHAPTER, No. 560, O. E. S. 133", "French Pastry", "One-fourth pound butter, 2j4 cups pulverized sugar, 4 tablespoons cream, white of one egg beaten stiff, chocolate and vanilla. Mrs. W. G. Anderson.", "Scottish Fancies", "One egg, Yz cup sugar, % tablespoons melted butter, 1 cup rolled oats, % teaspoon salt and J4 teaspoon vanilla. Beat tgg until light, add gradually sugar, and then stir in re- maining ingredients. Drop mixture by teaspoons on a thoroughly greased inverted dripping pan, one inch apart. Spread into circular shape with a knife first dipped in cold water. Bake in a moderate oven until delicately browned. To give variety use % cup rolled oats and fill cup with shredded cocoanut. We like them best made with rolled oats and cocoanut. Mrs. Haldor Carlsen.", "Anise Cookies", "Six eggs, stir with 1 pound of sugar, one hour, 1 pound of flour, not any more, a pinch of salt, 1 tablespoon of anise. Drop on greased tins the night before and bake in a slow oven ^-he next morning. The longer you beat, the more cookies this recipe will make.", "Anna Shaberg, Past Matron.", "Fruit Cookies", "One