ROLING BROS

DIA MONDS, JE WELR Y

2310 Milwaukee Ave.

Cor. California Ave.

Art Studios

Importers and Decorators of

Fine China

BELMONT 9338

2520 Milwaukee Ave. CHICAGO

LOGAN SQUARE CHAPTER, No. 560, O. E. S. 135

Butter Cookies

One-half pound butter, grated rind of a half a lemon, 2 eggs, 1 cup sugar, ^ teaspoon baking powder, 1 teaspoon vanilla. Add flour to make soft dough. Brush over top of cookies with part of egg well beaten. Bake in hot oven.

Mrs. Marie Wilhelmy.

Rocks or Christmas Cookies

One and one-half cups sugar, 1 cup melted butter, 3 eggs beaten light, 1 teaspoon baking soda, dissolved in 3 table- spoons of boiling water, 2j4 cups flour, 1 teaspoon allspice, 1 teaspoon cinnamon, ^ pound dates, chopped (not too fine), ^ pound walnut meats, chopped. Mix well and bake in sheet pans, dropping only a teaspoon of the dough in dots on pan.

Clara Kistner.

Cardamori Cookies

One-half cup butter, 4 eggs, 2 cups sugar, % cup of milk, 1 tablespoon melted oil or lard, 2 teaspoons baking powder, from 3 to 4 cups of flour, 1 teaspoon of cardamon crushed fine. Drop from spoon about size of marble or rolled out on bread board. Mrs. F. Moenck.

Oatmeal Cookies

One cup sugar, ^ cup shortening, half lard and half butter, yi teaspoon salt, 1 tgg, ^ cup sweet milk or sour milk, 2 cups uncooked oatmeal, 2 cups flour, yi teaspoon cinnamon, 2 tea- spoons baking powder and 1 cup raisins. Use less baking powder for sour milk and add 1 teaspoon soda dissolved in hot water. Mrs. Marie Larson.

136 LOGAN SQUARE CHAPTER, No. 560, O. E. S.

Oatmeal Cookies

One cup, half lard and half butter, 1 cup sugar, ^ cup raisins, ^ cup walnuts chopped, Yz teaspoon soda, 1 or 2 eggs, 1 cup milk, 2 cups oatmeal, 2 cups flour. Drop from spoon.

Mrs. M. Herre.

Oatmeal Cookies

One-half cup butter, Yz cup lard (scant), 1% cups sugar, 1^ cups ground oatmeal, 2 cups flour, 2 eggs, % teaspoon soda, 1 teaspoon salt, 1 teaspoon cinnamon, 1^ cups raisins and 5 tablespoons milk. Walnut meats if desired. Bake in a moderate oven. Mrs. Bert Hutchinson.

White Cookies

Two cups sugar, 1 teaspoon soda, 1 cup crisco, 1 tea- spoon salt, Yi cup thick sour milk, 2 eggs, 1 teaspoon vanilla extract, Ja teaspoon lemon extract, and flour. Cream crisco and sugar, add beaten eggs, soda mixed with sour milk, salt, extracts and about 5 cups flour. Roll very thin, cut with cookie cutter, lay on buttered tins, bake in moderately hot oven five minutes. Makes ninety cookies.

Mrs. Etheyl Sorensen. t

BrovTH Sugar Cookies

Two eggs, 1% cups of brown sugar, % cup of butter and lard equal parts, 1 teaspoon vanilla, 2 teaspoons of cream tartar, 1 teaspoon soda, ^4 teaspoon salt, 3 cups of flour. In measuring sugar, pack solidly in cup. Combine sugar, butter and eggs well beaten, add flour, soda, cream tartar and salt mixed together, add vanilla. Roll thin and cut with small cutter. Anna Shaberg, Past Matron.

LOGAN SQUARE CHAPTER, No. 560, O. E. S. 137

Sand Tarts

One pound brown sugar, ^ pound shortening, 1 teaspoon salt, 2 eggs, 1 teaspoon baking powder. Rub together. Add one scant cup of cold water. Add flour enough to handle. Flour board well, roll thin and bake in hot oven.

Mrs. Anna Householder.

Four eggs (whites only) beaten stiff, 1 cup sugar, 1 cup walnuts, chopped, 1 cup cocoanut, 3 cups corn flakes. Drop by spoons on greased pans. Bake until light brown.

- Mrs. Elizabeth Thomas.

Fruit Cookies

Two cups sugar, 1 cup lard, 1 cup molasses, 1 cup hot water, 1 cup chopped raisins, 1 cup currants, 1 cup chopped walnuts, 3 teaspoons soda dissolved in hot w^ater, 2 teaspoons of cinna- mon, 1 teaspoon of nutmeg, 1 teaspoon vanilla, flour enough so you can drop from spoon. Mrs. Charles Mosel.

: . Sugar Cookies

One cup sugar, 1 cup butter, 1 cup buttermilk or sour milk, 1 teaspoon soda. Flavor to taste. Enough flour to roll soft. Mrs. M. Herre.

Peanut Butter Cookies

One tablespoon butter, S tablespoons peanut butter, lj4 cups sugar, 2 eggs, 3 tablespoons sour milk, 1 teaspoon soda, about 1 % cups flour. Mrs. Charles A. Anderson.

LOGAN SQUARE CHAPTER, No. 560, O. E. S.

Telephone Humboldt 5272

Albert G. Hanke

Fine Furniture

CASH OR CREDIT

2369-71 Milwaukee 2847-49 Fullerton Avenue Avenue

C. H. KARLSEN

3733 Lowell Ave.

Irrin; 5852

AARON JOHNSON

4300 N. Areri Ave.

Irving 2573

Phone Irving 7720

Karisen& Johnson

REAL ESTATE

LoanS) Renting, Insurance

4025 Elston Avenue CHICAGO, ILL.

Phone Belmont 7724

Frank E. Pearson

2641 N. Kedzie Ave.

Near Milwaukee Ave.

LOGAN SQUARE CHAPTER, No. 560, O. E. S. 139

White Cookies

One cup sugar, 1 cup shorteningj^ 1 egg, yi cup sour milk, ^^ teaspoon soda, 1 teaspoon flavoring to taste, flour to make it stiff enough to roll. Mrs. Emma Ross.

Mrs. Bradway.

Oatmeal Cookies

One cup sugar, brown or white, 1 cup butter and lard mixed, 2 cups flour, 2 cups oatmeal, 1 cup chopped raisins, 1 tgg, 4 teaspoons sweet milk, ^4 teaspoon soda, 1 teaspoon cinna- mon, y^ teaspoon salt. Drop on greased tins and bake in hot oven. Mrs. Thomas F. Otley.

One-half cup butter and lard mixed and creamed with 1^ cups brown sugar, 2 eggs well beaten, 2 cups flour, 1 level teaspoon of soda in a little hot water, 1 pound chopped dates (or seeded raisins), ^4 pound walnuts, flavor with vanilla. Drop from teaspoon and bake in greased tins.

Frieda A. Kaiser.

Imperial Cookies

One-half cup butter, 1 cup sugar, 2 eggs, 1 tablespoon milk, 2y2 cups flour, 2 teaspoons baking powder, ^ teaspoon lemon extract, yi teaspoon grated nutmeg, J4 cup ground nuts.

Mrs. C. A. Anderson,

One and one-half cups sugar, 1 cup shortening (part lard), ^ cup sweet milk, % teaspoon soda, nutmeg, 3 cups flour. Dough soft, roll thin. Mrs. James Stott.

140 LOGAN SQUARE CHAPTER, No. 560, O. E. S.

Rock Cookies

One and one-half cups sugar, 1 cup butter, beaten together, 3 eggs beaten, 2% cups flour, 1 teaspoon soda dissolved in 1 tablespoon hot water, 1 teaspoon cinnamon, 1 pound English walnuts chopped, ^ pound chopped dates. Put flour in last and mix well. Drop into buttered tins.

Potato Doughnuts

One and one-half cups sugar, 3 tablespoons butter, 3 eggs, 4 teaspoons baking powder, 1 cup sweet milk, ^ teaspoon nutmeg and cinnamon, 1 teaspoon salt, 1 cup mashed potatoes, flour to roll. Cream butter and add one-half the sugar, add the remaining sugar and milk to the beaten eggs. Cool the potatoes and add to mixture. Add to the dry ingredients which have been well sifted together. Mix thoroughly, handle lightly, put on floured board and roll out. Cut out and fry a few at a time in deep, hot lard. This will make forty doughnuts. Clara Hoyt.

Two eggs beaten; 1 cup sugar, J^ tablespoon of lard and butter, 1 cup sour milk, 1 small teaspoon soda, 1 teaspoon vinegar, 1 teaspoon of Dr. Price's baking powder, flour enough to handle. Mrs. Hilda Nelson.

One cup sour milk, Yz teaspoon of soda, scant quart of flour, with 2 teaspoons Dr. Price's baking powder, sifted together, 1 cup sugar, 2 eggs, 3 tablespoons of melted lard, pinch of salt, big teaspoon of nutmeg.

Lorene N. Ferguson,

LOGAN SQUARE CHAPTER, No. 560, O. E. S.

We Solicit Your Patronage

Demand Clarified Milk for Safety's Sake

Our Wagons Pass Your Door Every Day Phone Humboldt 9455

Christianson Bros.

Dairy Co.

Distributers of Clean Milk

Clean Milk is one of the least expensive and most nourishing foods.

We pasteurize and clarify our Milk and

Cream, rendering it clean and free

from injurious elements.

2700-2710 North Campbell Avenue

For Fancy Groceries go to

GOOCKER BROS.

3240 Altgeld St.

Telephone Belmont 1663

Telephone Albany 9814

ReshoftBros.

Meat Market

Fresh, Salt and Smoked Meats

2204 North Lawndale' Avenue

LOGAN SQUARE CHAPTER, No. 560, O. E. S. 143

One tgg, 1 cup sugar, beaten together, 1 cup milk, 2^ cups flour sifted with 2 teaspoons baking powder, ^ teaspoon nut- meg and y2 teaspoon salt. Dip the batter with teaspoon and fry in hot lard. Rose Schleble.

One cup granulated sugar, 1 cup sweet milk, 4 teaspoons melted butter, 2 eggs, 3 cups unsifted flour, sifted with 3 tea- spoons baking powder, ^ teaspoon salt, 1 teaspoon vanilla. Add sufficient flour to roll out. Sugar while warm.

Mrs. Ethel Forster.

LOGAN SQUARE CHAPTER, No. 560, O. E. S.

Phone Humboldt 1938

Established 1891

FRANK BODACH

Upholstering, Refinishing Pneumatic Carpet Cleaning

Brass Beds ReRnished 2047-49 W. North Ave.

Mattresses Renovated Opposite wicker Park Hall

Phone Belmont 2002

Senger Floral Company

(Not Inc.) MRS. J. SENGER, Prop.

Plants and Cut Flowers. Wed- ding and Funeral Work a Specialty

2330 N. Spaulding Ave.

Telephone Armitage 5425

The Square

Ice Cream

A. NOTTOLI, Prop.

2401 Milwaukee Ave.

Griddle Cakes

One cup sugar, 1 cup milk, 3 cups flour, 2 eggs, 2 tea- spoons baking powder, nutmeg and cinnamon to taste. Dip the batter with teaspoon and fry in hot lard like doughnuts.

Mrs. E. Hawekotte.

Griddle Cakes

One cup of flour, 2 level teaspoons baking powder, ^ tea- spoon salt, 1 tgg beaten until light, % cup milk, 2 tablespoons melted butter. Sift together all dry ingredients, add the others, mix well, and drop from a spoon on a hot griddle. Use less milk for thicker cakes. Mrs. Brandell, Omaha.

Rice Griddle Cakes

Two and one-half cups flour, yi cup cold boiled rice, 1 tablespoon baking powder, yi teaspoon salt, ^ cup sugar, 1^ cups milk, 1 egg, 2 tablespoons melted butter. Mix and sift dry ingredients. Add rice, then egg well beaten, milk and butter. Fry on hot griddle. Mrs. Lydia Patterson.

Apple Fritters

Pare, core and cut 4 medium sized apples into small pieces and stir in batter.

Batter — One egg well beaten, % cup sweet milk, 1 cup flour, J4 teaspoon salt, 2 teaspoons Dr. Price's baking powder. Drop by spoonful in deep fat and fry. Drain on brown paper and sprinkle with powdered sugar. Serve hot with syrup or butter as preferred.

Lillie Trodson, Worthy Matron.

146 LOGAN SQUARE CHAPTER, No. 560, O. E. S.

Three cups of flour, 3 cups of milk, 3 tablespoons baking powder, pinch of salt, 2 tggs, Mrs. F. Lehmann.

One pint of flour, 2 large teaspoons Dr. Price's baking- powder, yi teaspoon salt, 3 eggs, 1^ cups milk, ^ rounding tablespoon butter. Add whites of eggs well beaten last.

Mrs. Louisa Hageman.

Mix together 1 pint of flour, and 1 pint of sweet milk to a smooth paste. Add ^ cup of butter, scant, well beaten yolks of 3 eggs, then the beaten whites, and just before baking, 2 teaspoons of baking powder. Beat very hard for two minutes and bake on a hot iron. Mrs. Olive Burnett/

Corn Fritters

One can of corn, 2 tablespoons of flour, 2 eggs, add a little salt and pepper. Bake like pancakes. Mrs. S. Schmidt.

Two eggs w^ell beaten, 1 pint milk, added gradually; 1 tablespoon sugar, pinch of salt, 2 cups of flour, 2 teaspoons baking powder. After well mixed, add a heaping tablespoon of melted butter.

Mrs. Anna Schmidt, Golden Rod Chapter.

LOGAN SQUARE CHAPTER, No. 560, O. E. S.

What better habit to form thanthat of being

a regular Depositor in this conveniently

located State Bank?

Second Security bank

■■■■■■iH^HiBHiHHB OF CHICAGO mt^mmm^i^Kmmm^^mi MILWAUKEEAVE.AT WESTERN AVE.

Your savings account is invited whether it be large

3 Per Cent Interest Paid on Savings

Open Monday and Saturday Evenings Until 8 o'clock

Telephone Belmont 837

J. H. Hollison, M. D.

Physician and Surgeon

Chronic Diseases a Specialty

OFFICE HOURS

8 to 9 A. M.

1 to 3 P. M.

6 to 8 P. M.

Sunday 1 to 3

3434 Fullerton Avenue

Corner Smalley Court

Telephone Belmont 6978

When in need of pure drags and chemicals go to

W. J. KAUSH

Pharmacist

2564 Milwaukee Ave.

Corner Logan Blvd. Rainier Bldg.

Apple Jelly

Cover apples with water and cook slowly until soft. Mash and drain through a coarse sieve. Drain again through a double thickness of cheese cloth. Boil twenty minutes and add an equal quantity of heated sugar. Boil five minutes Skim and turn into glasses. Hattie Smith.

Pineapple Conserve

One pound of dried apricots (soak one hour), 1 large or 2 small pineapples, grind pineapple and apricots in food chop- per, using fine knife. Use 1 cup of sugar to 1 cup of pulp and cook twenty minutes. Mrs. F. A. Kaiser.

Green Tomato Marmalade

Twelve tomatoes, peel and put through grinder, 1 lemon, cut fine, Yz pound seedless raisins, Ij^ pounds sugar, 15 cents shelled walnuts, cut fine, cook slowly about one hour or until thick. Mrs. Tillie Campbell, Past Matron.

LOGAN SQUARE CHAPTER, No. 560, O. E. S. 149

Peach Marmalade

Pare, stone and weigh peaches. To each pound of fruit add % pound of sugar. Cook fruit for forty-five minutes, stirring constantly, then add sugar and cook ten minutes more. (Remove scum.) The juice of 1 lemon for 3 pounds of fruit, 12 peach kernels, chopped fine may be added, or 1 tablespoon of preserving brandy for each pound of fruit. Seal when hot.

Mrs. Susie Thomas.

Heavenly Jam

Put through food chopper, 1^ pounds seeded raisins, 2^ pounds pitted cherries, 4 good sized oranges, pulp and rind, 5 pounds sugar. Boil forty minutes. Ruth Carlsen.

Raspberries and blackberries are the best fruits for making jams and require equal weight of sugar and fruit.

Hattie Smith.

Currant Jelly

Cherry currants make the best jelly. Wash and cook curants until they look white. Strain as for apple jelly. Measure and boil for five minutes. Add equal quantity of heated sugar and boil five minutes. Skim and pour in glasses. Place in sunny window and let stand 24 hours. Cover with paraffin. Hattie Smith.

Gooseberry Jam

Pick 2 quarts of gooseberries, 1 quart of strawberries, and 1 quart of cherries. Stem, seed and wash fruit. Add enough water to keep from burning. Add pound of sugar to every pound of fruit. Boil until it is firm and thick. Put up in glass jars and seal. Ellen C. Jensen.

LOGAN SQUARE CHAPTER, No. 560, O. E. S.

D E I M E L' S

]V. JV. Side Leading Furniture Store

Furniture of quality, comfort and durability. Save 15 to 25% on any purchase, cash or credit. Present this ad and receive extra 5% discount.

IT IS SO IF DEI MEL SAYS SO