DEIMEL FURNITURE CO

2542-2548 North Avenue, Near Maplewood Avenue

Open Thursday and Saturday Evenings

Edwin 0. Hult

Marston, Friedlund & Halt

Attorneys at Law

1002 Rector Building 79 >V. Monroe St.

Telephone Randolph 1013

■jWle&ejjr^^

'.y^-^ 6624

Sheridan Road

3141-43 Logan Boulevard

LOGAN SQUARE CHAPTER, No. 560, O. E. S. 151

Pear Marmalade

Eight pounds of pears, 8 pounds of sugar, 2 ounces candied ginger root, 4 lemons. Peel and slice pears very thin, also cut ginger root thin. Boil with the sugar one hour slowly. Wash the lemon and boil the whole in clear water until tender. Do not pierce with a fork. Slice the lemon, remove the seeds, add the pears and boil one hour longer. Mrs. Loges.

Grape Fudge Marmalade

Three and one-half pounds of grapes. Squeeze out pulp and boil until seeds loosen, then sift. Mix skin, sifted pulp, 3^ pounds of sugar, ^ pound of seedless raisins and boil fifteen minutes. Then add 2 cups walnuts and boil five min- utes longer. Can in pint jars as you would any preserves.

Mrs. Hannah Nelson.

Cranberry Jelly

Pick over and wash 4 cups of cranberries. Add 2 cups boil- ing water and boil twenty minutes. Rub through a sieve and add 2 cups of sugar and cook five minutes. Turn into glasses.

Mrs. Sarah Mack.

Wild Grape Jelly

One peck wild grapes, 1 quart vinegar, % cup each of whole cloves and stick cinnamon, and 6 pounds of sugar. Put first four ingredients into a kettle, heat slowly to the boiling point and cook until grapes are soft. Strain through a jelly bag and boil liquid twenty minutes. Then add heated sugar and boil five minutes. Turn into glasses.

Mrs. Laura Shadle.

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

The Good House keeper WiU Find in

ENAMELED WARE

the ideal cooking utensils for sanitary, beauty and durabil- ity. For sale in all leading house fur- nishing departments.

Manufactured by

Porcelain Enameling Association

WE DELIVER ANYWHERE

E. C. Evensen's

Grocery and Market

The Store of Ex- clusive Quality and Splendid Service

Belmont 4083

2500 No. Sawyer Ave. CHICAGO

LOGAN SQUARE CHAPTER, No. 560, O. E. S. 153

Tomato Preserve

One pound yellow tomatoes, 1 pound sugar, 2 ounces pre- served ginger, 2 lemons. Remove skin from tomatoes, add sugar, cover and let stand over night. In the morning, pour off the syrup and boil until thick. Skim, add tomatoes, ginger and lemon with seeds removed and sliced. Cook until clear.

Jennie Yerger.

Tutti-Frutti

Put 1 pint brandy into a stone jar, add the various fruits as they come into market. To each quart of fruit add the same quantity of sugar and stir the mixture each morning until all fruit has been added. Raspberries, strawberries, apricots, peaches, cherries and pineapples are the best to use.

Nettie Worley.

Pear Chips

Eight pounds pears, 4 pounds sugar, % pound ginger, 4 lemons. Remove stems, quarter and core pears and cut in small pieces. Add sugar and ginger and let stand over night. In the morning add lemons cut in small pieces and cook slowly three hours. Put in a stone jar. Grace Bradway.

Sliced Pickles

One dozen pickles (sliced), sprinkle with salt, let stand one hour then drain; 4 small onions (cut thin), and sprinkle with salt and let stand one hour, drain. One pint vinegar, 1 cup sugar, 1 teaspoon celery seed, 1 teaspoon ginger (ground), 1 teaspoon white mustard seed, Yt, teaspoon pepper, ^ teaspoon salt, small teaspoon tumeric powder. Let boil up and seal hot.

Mrs. Jennie Nachweih.

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

Telephone Belmont 1172

From Maker to Wearer

The Knit Shop

Carl F. Schuessler, Prop.

High Grade Sweaters Jerseys Hosiery

3546 Fullerton Avenue CHICAGO

Boiler Piano Company

Gavels and Ballot Boxes

2375-81 Milwaukee Avenue 2853-59 Fullerton Avenue

Phone Belmont 3387

Logan Square Dairy Co.

Certified and

Pasteurized

3563-65 Palmer Street

LOGAN SQUARE CHAPTER, No. 560, O. E. S. 155

Rhubarb Marmalade

Slice 2 quarts of rhubarb, sprinkle 3 pints of sugar over same. Let stand over night, then add juice of 2 oranges, grated rind of one, 1 cup chopped raisins and boil until thick. Pour into glasses. Mrs. Anna Nelson.

Carrot Marmalade

One pound raw carrots, 1 orange, 1 lemon, put through a food chopper. Add water to cover and cook until tender. To each quart of pulp, add 1 pound of sugar and 1 tablespoon of vinegar. Cook until it jells or thickens. Ada G. Pray.

Chow Chow

One-half peck green tomatoes, 2^ onions, Ij^ heads of solid cabbage, ^ dozen green peppers. Chop separately, then mix, salt well, and drain over night. One-half pound brown sugar, ^ cup grated horseradish, 1 teaspoon black pepper, 1 teaspoon mustard, 1 tablespoon white mustard seed, 1 tablespoon celery seed. Cover with vinegar and let come to a good boil. Pour on the pickles in a jar. Do this for three days, then put away in glass jars. Ethyl Sorenson.

Pottsfield Pickles

One quart green tomatoes, 1 quart ripe tomatoes, 1 quart cabbage, 1 quart onions, 2 red peppers, 1 stalk celery, ^ cup of grated horseradish. Chop, do not grind. Add Yi cup salt and drain over night. In the morning add 1 quart vinegar, Yz cup mustard seed, 1 quart granulated sugar and cook fifteen minutes. Five minutes before removing add J4 t^^- spoon ground cinnamon and J4 teaspoon cloves.

Mrs. Marie Larson.

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

Sunlight — Fresh Air — Modern Sanitary Conditions Truly * *A Laundry of Superior Service ' '

Our Ironing Room

WHiMdH^i^Mi

27/D-272J FULLLFfTON AVE.

Bowman Dairy Company

PERFECTLY PASTEURIZED MILK BOTTLED IN THE COUNTRY

PURE CREAM BUTTER

4452-4466 CuUom Ave. Telephone Irving 818

LOGAN SQUARE CHAPTER, No. 560, O. E. S. 157

Quince Honey

Pare and grate 5 large quinces. To 1 pint of boiling water add 5 pounds of sugar. Stir over fire until sugar is dissolved, add quinces and cook fifteen or twenty minutes. Turn into glasses. When cold it should be about the color and consist- ency of honey. Mrs. Minnie Mengel.

Rhubarb Jam

Six pounds rhubarb, 2 lemons, 5 pounds sugar, 1 pound figs or strawberries. Cut rhubarb, mix with sugar and let stand over night. In the morning, cut figs or berries, and lemons in small pieces, add to rhubarb and sugar and cook very slowly over slow fire. Anna Shaberg, Past Matron.

Little Jerkin Sweet Sour

Wash pickles (be sure they are fresh), and put in salt water, strong enough to hold an tgg, for 24 hours. Then dry each pickle. Boil 1 pound sugar and 1 quart of vinegar, adding 2 tablespoons of mixed spices. Put pickles in jar, pour the hot vinegar over, then put in a few slices of green and red pep- pers and a piece of dill. In three days pour ofif liquid and boil again and pour over. Lillie Trodson, Worthy Matron.

Tomato Catsup

One bushel tomatoes, 1 cup sugar (heaping), 3 pints vine- gar, 1 cup salt, 4 tablespoons black pepper, 4 tablespoons ground mustard, 4 tablespoons cinnamon, 2 tablespgons cloves, 2 tablespoons allspice, % tablespoon red pepper. Boil toma- toes and strain, add sugar, salt and vinegar, tie spices in bag and boil until thick, about two or three hours.

Mrs. Thomas Otley.

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

Edward Albert!

fl Registered Optometrist in charge of Optical Depart- ment. Thorough examina- tion given free of charge.

1246 Milwaukee Ave. CHICAGO

Phone Belmont 9635

Beauty Parlor

Mrs. A. Deering Jane T. Price

^ Permanent hair waving, hair tinting and dyeing with harmless vegetable dye. Marcelling

3207 Fullerton Avenue CHICAGO

Telephone Humboldt 890

Edward Fox

Photographer

Enlargements From Any Photo Picture Frames

2003 Milwaukee Avenue

Corner Armitage Avenue

LOGAN SQUARE CHAPTER, No. 560, O. E. S. 159

Dill Pickles

One-half peck of pickles. Soak pickles over night in water with 2 tablespoons of salt in water. Dry pickles in morning; ^ gallon water, 2 cups vinegar, 1 cup salt, 5 cents mustard seed, 5 cents dill, alum as big as hazelnut, 2 pieces horse- radish as big as finger. Mix all together and put in vv^ith pickles. Seal in small jars. Mrs. Harriet Huehl.

Chicago Hot

One peck of half ripe tomatoes chopped fine and drained • well, 3 cups of chopped celery, 2 cups of chopped white onions; 4 medium size red ripe peppers and 2 green peppers chopped, 2 cups of white sugar, 1 cup of salt, 2 tablespoons of whole mixed spices, 6 cups cider vinegar. Mix all together and seal. *

Green Tomato Relish

Chop 2 quarts green tomatoes, 1 quart cabbage, 1 pint of onions, 3 green peppers and 1 red pepper, 1 tablespoon mus- tard seed, 1 tablespoon celery seed and % cup salt. Mix well and drain over night. Add Ij^ pints of vinegar, 1 cup sugar and cook until cabbage is transparent (one hour or more). Seal. Mrs. H. H. Whiteley.

Chili Sauce

One-half peck tomatoes, 10 large onions, 3 red peppers, 3 green peppers. Grind separately, then mix and add Yz cup salt, Ij^ cups sugar, 1^ pints vinegar, 1^ teaspoons cinna- mon, Vz teaspoon cloves, 1 teaspoon ginger, 1 teaspoon nut- meg. Boil slowly for three hours. Stir often.

Ethyl Sorensen.

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

Chili Sauce

One box tomatoes, ^ peck onions, 6 green peppers, 8 red peppers, 2 teaspoons cinnamon, 2 teaspoons cloves, 2 teaspoons cayenne pepper, ^ cup salt, 3 cups sugar, 1 quart vinegar. Wash and peel tomatoes and boil two hours.

Mrs. J. W. Thomas.

Sliced Cucumbers

One quart cider vinegar, 1 large cup sugar, 1 tablespoon celery seed, 2 tablespoons of mustard seed. Peel and slice cucumbers, add salt and let stand for one hour, then drain them well. Boil vinegar, sugar and seed a little, then add the cucumbers. Let come to a boil and seal hot.

Mrs. Schneider.

Spiced Pears

Seven pounds of fruit, 4 pounds of light brown sugar, 1 pint of good vinegar, cloves and cinnamon to taste. Wash the pears well, but do not remove skin or stems. Let vinegar and sugar come to a boil. Put in fruit and slowly boil until tender. Seal while hot. Mrs. Bradway.

Mustard Pickles

One-half peck onions, 4 heads cauliflower, 2 quarts yellow beans, I3/2 dozen pickles. Soak in strong salted water over night. Drain and cook until tender in 2 quarts water and 1 quart vinegar. Dressing — Six tablespoons mustard, 1 table- spoon tumeric powder, 1 tablespoon curry powder, 2 cups sugar, 1 cup flour, 5 pints vinegar, 1 pint water. Pour over pickles while hot and add 4 green and 4 red peppers chopped fine. Mrs. Olga Barthel.

LOGAN SQUARE CHAPTER, No. 560, O. E. S. 161

Dill Pickles

Wash pickles and lay in fresh water over night. Pack tightly in jars putting stalks of dill between and on top of pickles, over which pour a brine made as follows: Three quarts of water to 1 quart of vinegar. Boil together and while hot pour over pickles. Seal jars good and tight.

Mrs. A. Eggert.

Piccalilli

One peck of green tomatoes, ^ peck of onions, 3 large stalks of celery, 1 cabbage, 12 peppers. Grind together through a coarse grinder, add % cup salt and let stand eight hours. Drain, boil ten minutes with enough cider vinegar to cover. Add 2 cups sugar, 1 ounce celery seed, ^ ounce mus- tard seed. Mrs. J. W. Thomas.

Com Salad

Twelve large ears corn, 13 large onions, 1 large stalk celery, 4 green peppers, 4 red peppers, ^ cup salt, 1 small cab- bage, 3 pints cider vinegar, 1^ pounds brown sugar. Cut corn from cob with sharp knife, grind the other ingredients. Boil all together for twenty minutes. Take from lire and add two heaping teaspoons mustard dissolved in cold water. Mix thoroughly, can and seal. Mrs. S. Thomas.

Dill Pickles

Lay pickles in salt water for 24 hours. Then wash them. Put one layer of pickles and one of dill into jar until full. Use plenty of dill. To 1 cup of vinegar, 4 cups of water. Fill jars with pickles and put the boiling vinegar and water over them. Seal air tight. Mrs. G. Samuelson.

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

Tel. Humboldt 9335

Kuehn Brothers, inc

Retail Meats

2142-46 Milwaukee Avenue

3240 ARMITAGE AVE. 4142 ARMITAGE AVE. 3520 ARMITAGE AVE.

Tel. Belmont 7832 Tel. Albany 7024 Tel. Albany 4666

4816 MILWAUKEE AVE. 3854 FULLERTON AVE. 2717 W. NORTH AVE.

Tel. Kildare 6719 Tel. Albany 572 Tel. Humboldt 1557

United States Food Administration License No. G-26971

Phone Belmont 6133

ANDERSON'S

Home Bakery

3309 Fullerton Ave. CHICAGO

Telephone Humboldt 5067

Emil H. Dortmund

Milk and Cream

Bottled in the Country 2623 North Richmond St.

Distributer for

Spring Valley Sanitary Milk Co.

Kansasville, Wisconsin

LOGAN SQUARE CHAPTER, No. 560, O. E. S. 163

Sweet Pickle Peach

To 6 pounds of fruit use 1 quart vinegar, 3 pints sugar, Yz pint water, 1 tablespoon allspice, mace, cinnamon, cloves, 1 teaspoon of celery seed and 2 ounces of cinnamon stick. Put vinegar, sugar, water and cinnamon stick into kettle to boil and tie ground spices in a bag and let boil fifteen minutes. Seal hot. Mrs. Thomas Otley.

Yellov^ Cucumbers (Pickled)

One dozen medium sized yellow cucumbers, peel, scrape out seed and cut in pieces about three inches long, cover with cold water to which a large cup of salt has been added. Let stand for about 48 hours, drain off this brine, rinse in clear water, drain and wipe with cloth. Mix 2 quarts white vinegar, 1 quart water, 2^ cups granulated sugar, 1 small handful mus- tard seed, 1 cheesecloth bag filled with mixed spices, 2 or 3 sticks cinnamon. Boil cucumbers in this mixture until tender. Place in jars while hot and seal. Mrs. Anna Householder.

Pickled Cherries

Pit cherries and pour vinegar over them. Let stand 24 hours then drain and to each cup of cherries take 1 cup of sugar. Mix well and let stand until dissolved, then put in jars and seal. Mrs. Conrad Giese.

Boada Sauce

One quart green tomatoes, 2 quarts cabbage (shredded), 5 onions, 2 green peppers, % tablespoon Tumeric powder, % tablespoon white mustard seeds, 2 small stalks of celery, 1 tablespoon celery seeds, 2 cups sugar, 2 tablespoons salt, 1 quart vinegar. Boil tw'enty minutes. Christine Peterson.

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

Chili Sauce

One peck of tomatoes, 3 teacups each of peppers and sugar, 2 teacups of onions, % teacup of salt, 3 pints of vinegar, ?. teaspoons of cloves, 3 teaspoons cinnamon, 2 each of nutmeg and ginger. Boil three hours. Christine Peterson.

Pickled Cucumbers

Make a brine of 1 i)int of salt to 4 of water, and pour it boiling over the cucumbers. Let them stand over night and pour off the brine. Repeat three times making fresh brinfe each time, after which wash off in cold water. Put in a kettle enough vinegar to cover the pickles, 2 tablespoons mixed spices, a piece of alum the size of a pea. Let boil and potu* over pickles. Mrs. E. Hawekotte.

Beet Relish

Chop equal parts of boiled beets and raw cabbage together until quite fine. Season with salt and pepper, add hot vine- gar which has been sweetened to taste, a few whole mustard seed and a small amount of shredded horseradish. Seal hot. This relish will keep indefinitely. Hannah Schmidt.

Chili Sauce

Twenty-four tomatoes, 2 ounces ground ginger, 2 ounces ground cinnamon, 1 nutmeg grated, 1 dozen onions, 2 ounces mustard seed, 1 cup sugar, 4 tablespoons of salt, 8 red pep- pers, 8 cups of vinegar. Chop tomatoes, onions and peppers. Boil one hour, stirring well, and bottle.

Martha Donovan, Past Matron.

LOGAN SQUARE CHAPTER, No. 560, O. E. S. 165

Celery Sauce

Twenty-four tomatoes, 10 stalks celery, 10 onions, 6 pep- pers (3 red and 3 green), 1 pound brown sugar, 3 teaspoons salt, 5 cups vinegar. Boil about two hours and can in glass jars. Hannah Nelson.

Beet Relish

One cup chopped onions, 1 quart chopped cooked beets, 1 quart chopped cabbage, 2 cups sugar, 1 tablespoon salt, 1 tea- spoon black pepper, % teaspoon red pepper, 1 cup prepared horseradish. Mix with cold cider vinegar diluted with 3 parts water. Ada Pray.

Yellow Cucumber Pickles

Pare and quarter, remove seeds, soak over night in salt water. Take white vinegar and sugar to taste. Drop in pickles, boil till glossy, then bottle. Put white mustard seed and stick cinnamon in jar. Mrs. Phelps.

The proportions of sugar and fruit used in canning and preserving vary greatly. The amount of sugar given below is about an average for canning when a very rich preserve is .not desired. These canned fruits are excellent for pies, etc. : Sugar to a quart jar — Cherries, 6 ounces; strawberries, 6 to 8 ounces; raspberries, 4 ounces; blackberries, 5 to 6 ounces; quinces, 8 to 10 ounces; pears, 4 to 6 ounces; grapes, 6 to 8 ounces; peaches, 4 ounces; pineapples, 4 to 6 ounces; crab- apples, 6 to 8 ounces; plums, 4 ounces; pieplant, 8 to 10 ounces.

Here's to your health, your family's good health ; may you live long and prosper.

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

Telephone Monticello 800

Henry Frerk Sons

Fuel, Building Material, Feed

3101-3135 Belmont Avenue

GAINER & KOEHLER

Home Outfitters

1209-13 Milwaukee Ave.

Phone Monticello 4

Avondale Sash & Door Co.

Incorporated

Everything in Millwork

3509-15 Belmont Ave.

One cup of sugar, y^ cup lemon juice, 1 pint water. Make syrup by boiling sugar and water twelve minutes. Add fruit juice, cool and dilute with ice water to suit taste.

Mrs. Harry Keller.

Mint Julup

One quart water, 2 cups sugar, 1 pint claret wine, 1 cup strawberry juice, 1 cup orange juice, Ij^ cups boiling water and 12 sprigs fresh mint. Boil water and sugar twenty min- utes, add mint and let stand five minutes, strain, add fruit juices and cool. Pour into a punch bowl, add claret, and chill with a large piece of ice. Dilute with water and garnish with fresh mint leaves and whole strawberries.

Mrs. Grace Bradwav.

Pineapple Lemonade

Make syrup by boiling 3 cups sugar and 1 quart water ten minutes. Add juice of 9 lemons and juice of 9 oranges, also 1 can of grated pineapple. Cool, strain, and add 5 quarts of ice water. Lillie Trodson, Worthy Matron.

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

Boiled Coffee

One cup coffee, 1 tgg, 1 cup cold water, 6 cups boiling* water. Beat egg slightly, dilute with one-half the cold water and mix with the coffee. Turn into a coffee pot, pour on boiling water, and stir thoroughly. Place on range and boil three minutes. Cover spout to prevent escape of fragrant aroma. Add remaining cold water, which perfects clearing.

Mrs. Marie Keller.

Three teaspoons tea, two cups boiling water. When cool, strain into glasses % full of cracked ice. Sweeten to taste and allow one slice of lemon to each glass of tea. The flavor is much finer by chilling the infusion quickly.

Mrs. W. D. Owen.

Breakfast Cocoa

One and one-half tablespoons Bunte's cocoa, 2 tablespoons sugar, 2 cups boiling water, 2 cups milk and a few grains salt. Scald milk. Mix cocoa, sugar and salt, dilute with }4 cup boiling water to make a smooth paste, add remaining water, and boil five minutes. Turn into scalded milk and beat two minutes, using egg beater. Mrs. Sid Golden.

Unfermented Grape Juice

Ten pounds of grapes, 1 cup of water, and 3 pounds sugar. Put grapes and water in granite pan. Heat until stones and pulp separate. Strain through a jelly bag, add sugar, heat to boiling-point and bottle. This will make 1 gallon. When served dilute one-half.

Mrs. Elizabeth Degen.

Sandwiches

Egg Sandwiches

Cut slices of bread thin, remove crusts and spread with creamed butter. Chop finely the whites of hard boiled eggs, force the yolks through a strainer or potato ricer. Mix yolks and whites, season with salt and pepper, and moisten with mayonnaise or cream salad dressing. Spread mixture be- tween the bread. A. R.

Cheese and Anchovy Sandwiches

Cream 2 tablespoons of butter, add ^ cup grated Ameri- can cheese and 1 teaspoon vinegar. Season with salt, paprika, mustard and anchovy sauce. Spread between thin slices of bread after crusts have been removed. E. P.

Chicken Sandwiches

Chop cold boiled chicken and moisten with mayonnaise dressing. Spread between thin slices of bread.

Lettuce Sandwiches

Put between the slices of bread, lettuce with mayonnaise. A few chopped nuts may be added to mayonnaise before spreading.

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

Some other soaps are very good soap^ but —

RUB NO MORE SOAP

is better! Larger bar, too — ask your grocer

Oscar Mayer's

Approved Meat Products

Oscar Mayer Chicago

A Policy Placed With

The Masonic Mutual Life Association

of Washington, D. C.

Thru Gil. Bergslien

1517 Masonic Temple Chicago, 111.

will assure plenty of good things

with which to cook when husband,

son or brother have gone

JOHN S. EDWARDS, Prn.

Milwaukee and Armitaee Avq^.-

LOGAN SQUARE CHAPTER, No. 560, O. E. S. 171

Pimento Sandwich

One package Blue Ribbon cheese, 1 small can pimentoes, ^ cup shelled peanuts, chopped. Rub to a paste and spread be- tween thin slices of buttered bread. Elizabeth Degen.

Cheese Sandwiches

Grate any good cheese, rub into a paste with butter, se?.- son with salt and a little Worcestershire sauce and spread the bread. These sandwiches may be made fancy by cutting small designs from pimentoes, beets or peppers and arrang- ing on top of cheese. Use only one slice for this.

Sophie Benjson.

Sandwich Filling

1 : Grind 3>2 pound of cheese, add Yz pound of butter and one ground pepper. Work together with the hands.

2 : Smoke butt cooked and ground. Mrs. Betsy Whitely.

Dates and nuts chopped together and moistened with cream or mayonnaise dressing makes very good filling for sand- wiches. A Friend.

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

LOGAN SQUARE CHAPTER, No. 560, O. E. S. 173

"Household Hints"

A spoonful of kerosene added to a kettle of very hot water will make windows, mirrors and picture glasses bright and clear.

A piece of Chinese matting slipped between the sheet and mattress will be found decidedly cooling in summer.

Lemon juice and salt will remove rust stains from linen or muslin without affecting white goods.

Alcohol will remove grass stains from clothing. Soak for a little time, then wash in clear water.

Cut hot bread and hot cake with a hot knife to prevent crumbling.

Hot milk is better than hot water to remove fruit stains.

Tough meat will be made tender if placed in vinegar water for a few^ minutes.

A small quantity of green sage placed in the pantry will keep out red ants.

Two apples placed in a cake-box will keep the cake moist.

A small piece of charcoal placed in a vase with flowers, will keep them fresh for several days.

Always cook vegetables grown above ground in salted water and those which grow below the surface in fresh water.

This recipe for vinegar has been used in a family for gen- erations. It is simple to make and there is a large profit in it: Three gallons of water, 3 pounds dark brown sugar. Boil tv/enty minutes. Toast one slice of bread a nice brown, spread on it 2 cakes of compressed yeast. When water is lukewarm lay bread in it with yeast side down. Set in a moderately warm place to sour three weeks. No finer vinegar can be made.

Washing Fluid

One ounce turpentine, dry"; 2 ounces borax, dry; 2 ounces

ammonia, dry ; 1 box Babbitt's potash, dry ; 3 gallons of water.

Sift confectioners' sugar through a sieve to remove lumps.

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

Table of Weights and Measures

Butter — 2 solid cups equal 1 pound. Butter — 2 tablespoons equal 1 ounce. Butter — 4 tablespoons equal 2 ounces or ^ cup. Bread — 1 cup stale crumbs equals 2 ounces. Coffee — 4 cups equal one pound. Currants — 1 cup cleaned makes 6 ounces. Cornmeal — 1 cup makes 6 ounces. Dry and solid material — 8 tablespoons equal 1 cup. Eggs — 10 shelled equal 1 pound. Eggs — 8 with shells equal 1 pound. Extract — Yz ounce bottle makes 12 teaspoons. Flour- — 4 tablespoons equal 1 ounce. Flour — 4 cups equal 1 pound or 1 quart. Spice — 2 tablespoons -ground equal 1 ounce. Gills — 2 equal 1 cup. Gills — 1 wine glass equals ^ gill. Meat — 1 pint chopped equals 1 pound. Milk — 1 pint, or water, equals 1 pound. Pints — 2 (4 cups) equal 1 quart. Teaspoons — 3 make 1 tablespoon. Saltspoon — 4 makes 1 teaspoon. Sugar — 2 tablespoons equal 1 ounce. Sugar — 2 cups granulated equal 1 pound. Sugar — 2j4 cups powdered equal 1 pound. Liquid — 1 tablespoon equals Yz ounce. Liquid — 1 cup contains 16 tablespoons. Liquid — 4 teaspoons contain 1 tablespoon. Raisins — 1 cup stemmed equals 6 ounces. Rice — 1 cup makes J^ pound.

All measurements are level unless otherwise stated in the recipe.

LOGAN SQUARE CHAPTER, No. 560, O. E. S. 175

Time Table of Cooking

Bread — (Steamed) brown, 3 hours. Beans — Soaked and boiled, 3 to 4 hours. Bread — White loaf, 45 to 60 minutes. Bread — Graham, 35 to 45 minutes. Biscuits — Raised, 12 to 20 minutes.

Baking powder, 12 to 15 minutes. Cake — Layer, 15 to 25 minutes.

Loaf, 40 to 60 minutes.

Sponge, 45 to 60 minutes.

Plain, 30 to 40 minutes.

Fruit, 2 to 3 hours. Cookies — 6 to 10 minutes. Custard — Baked in cups, 20 to 25 minutes. Gingerbread — 25 to 35 minutes. Graham Gems — 30 minutes. Pudding — Rice and bread, 45 to 60 minutes

Rice and tapioca, 1 hour.

Indian, 2 to 3 hours.

Steamed, 1 to 3 hours. Pie Crust — About 30 minutes. Potatoes — 1 hour.

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

Meats — Baked, Roasted and Boiled.

Bacon — Per pound, fried, 15 minutes.

Beef — Sirloin or rib, rare, 5-lb. roast, 1 hour, 45 minutes.

Sirloin or rib, fried, 5-lb. roast, 1 hour, 40 minutes.

Rump, rare, 10-lb. roast, 1 hour, 35 minutes.

Underdone, per lb., 9 to 10 minutes.

Fillet of, 20 to 40 minutes.

Simmered, per lb., boiled, 20 to 30 minutes. Chicken — 3 to 4 pounds, 1^4 to 2 hours. Corned Beef — Per pound, boiled, 25 to 30 minutes. Duck — Domestic, 1 to lj4 hours.

Wild, 20 to 30 minutes. Fish — Thick, 3 to 4 pounds, 45 to 60 minutes.

Small, 20 to 30 minutes.

Long and thin, 6 to 8 pounds, 1 hour. Goose — 8 pounds, 3 hours.

Grouse, Pigeons and other large birds — 30 minutes. Lamb Leg — Well done, 1^ to 2 hours. Liver — Baked or braised, 1 hour to IJ^ hours. Small Birds — 10 to 15 minutes. Smoked Tongue — 4 hours. Pork — Spare rib, per lb., 15 to 20 minutes.

Loin or shoulder, per lb., 20 to 30 minutes. Mutton — Leg, per lb., 10 to 20 minutes.

Stuffed, shoulder, 10 minutes. Veal — Leg, well done, per lb., 20 minutes.

Loin of, plain, per lb., 15 to 18 minutes. Ham — 12 to 14 lbs., boiled, 4 to 5 hours.

Piece boiled in cider or water, 15 to 20 minutes.

Time for Broiling.

Chicken — 20 to 30 minutes.

Fish — Small and thin — 5 to 8 minutes.

Thick — 15 to 25 minutes. Steak — One inch thick — 4 to 6 minutes.

Two inches thick — 8 to 15 minutes.

LOGAN SQUARE CHAPTER, No. 560, O. E. S. 177

Boiled — Summer Vegetables.

Asparagus — 20 to 30 minutes. Boiled Potatoes — 1/3 hour. Beets — 45 to 60 minutes. Cabbage — 35 to 60 minutes. Carrots — 1 hour.

Corn, green — 15 minutes.

Rice in fast boil, water — 20 minutes.

Onions — 45 to 60 minutes.

Beans — 45 to 60 minutes.

This applies to young and fresh vegetables.

Winter Vegetables,

Beans, shelled — 1 to 1^ hours. Baked sweet potatoes — 1 hour. Boiled sweet potatoes — ^ hour. Boiled potatoes — J4 hour. Beets — 3 to 4 hours. Cabbage — 1^ hours. Carrots — 1^ hours. Parsnips — 1 hour. Squash — 1 hour.

Time Table for Frying. Croquettes, Fritters, Doughnuts, Smelts — 3 to 5 minutes.

Time for Boiling.

Eggs — Soft cooked, not boiling water — 4 to 6 minutes.

Hard cooked, not boiling water — 35 to 45 minutes.

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

'We may live without poetry, music and art; We may live v^ithout conscience, and live w^ithout heart; We may live w^ithout friends, we may live without books; But civilized man cannot live without cooks.

We may live without books, what is knowledge but grieving? We may live without hope, what is hope but deceiving? We may live without love, what is love but repining? But where is the man that can live without dining?"

A^x.^^^e^'^fL c^^-^<^-c--e--t^^->^

/^^T^v^X^^^Zut

y^S' />i^^^ ^-^

. / _

jl^>>r^- U^e^^C^c-^ ^^iU.'-'^.^^

c^ j(t2^^,^^-^^^ /b=^-^'^-^'<

UNIVERStTY OF ILLINOIS-URBANA

3 0112 060855324