BEST OF EVERYTHING

IN MEN'S AND BOY'S

FURNISHINGS AND HATS

R. H. JORGENSEN

Phone Albany 1360

3400 Fullerton Avenue CHICAGO

Phone Belmont 1637

TAT-^, T TAnCn»i ' IIIIIIIIIHIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIliyi Manufacturer of VY III. }• J CllbCIl FUR

FINE FURS v TJ v ^ T J? <B STORAGE

3311 Fullerton Avenue, CHICAGO

36 CANNED FRUITS AND VEGETABLES

Canned Fruits and Vegetables

"Enough's a feast; eat some, and bottle up the rest." CANNED RHUBARB

Pare rhubarb and cut in one inch pieces. Pack in a jar, put under cold water faucet and let water run twenty minutes; then screw on cover; rhubarb canned in this way has often been known to keep a year.

Fannie M. Farmer.

CANNED TOMATOES

Wipe tomatoes, cover with boiling water a few minutes so that skins may be removed; cat in pieces and cook until thoroughly scalded; skim often during cooking; fill jars. Fannie Farmer.

GRAPE JUICE

Twenty pounds Concord grapes, four quarts water; cook until grapes are free from seeds; strain and add three pounds sugar; boil twenty minutes and bottle tightly. Hannah Ely.

CANNED PEARS

Pare, cut in halves and remove core; put in cold water, so they will not discolor; make syrup of one pint sugar, to two pints water; bring to a boil; drain pears and place in syrup; boil until tender; place fruit in hot jars, cover with syrup and seal.

Caroline Koford.

CANNED BERRIES

Make a syrup of one pint sugar to one quart of water; when boiling put in fruit, let come to a boil; stir gently; let boil up once or twice; can at once; blackberries need to be boiled a little longer than straw- berries or raspberries. Hannah Ely.

CANNED PLUMS

Wash, stem plums and make a few holes in each one with a tooth- pick; make syrup of one pint sugar to two pints water; when boiling add plums and boil in syrup until tender; can and seal.

Caroline Koford.

TO DRY FRUITS AT HOME

Take ripe apples, core them and slice in six slices, string them on heavy cord and suspend near ceiling in kitchen; will dry thoroughly in from ten days to two weeks. Quarter pears and string them on strong linen thread by means of a large darning needle, and suspend near ceil- ing; will be dry in about fifteen days. Put fruit away in muslin bags in cool, dry place. I have tried this and it was very successful, saving sugar, heat and glasses. Don't put too much fruit on a string, because it is very heavy.

Marie Seiter, W. M. Hyde Park Chapter.

CANNED FRUITS AND VEGETABLES 37

38 FAVORITE TESTED RECIPES

Do Your Banking With

Raymond G. Kimbell & Co.

■•: 3538 TULLEKTON A VENUE ::

GLNLRAL BANKING

vo on Savings

CHECKING ACCOUNTS INVITED

Kuehn Brothers, inc.

2142-46 MILWAUKEE AVENUE

Tel. Humboldt 9335

4816 Milwaukee Ave. 3854 Fullerton Ave.

Tel. Irving 9751 Tel. Albany 572

3520 Armitage Ave. 4142 Armitage Ave. 3240 Armitage Ave

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

COOKIES AND DOUGHNUTS 39

Cookies and Doughnuts

" JTis substantial happiness to eat."

CHRISTMAS COOKIES

Heat one quart syrup and two cups lard; add one cup sugar, one teaspoon cinnamon, one teaspoon ground cloves; add three scant tea- spoons baking soda, dissolved in a little warm water; add a little nut- meg or cardemom and enough flour to roll.

Marie Egkild.

COCOANUT ROCKS

Whites of three eggs well beaten, one cup sugar, one cup cocoanut, three cups corn flakes, vanilla to taste; drop by spoonful on pans and bake in moderate oven. Cornelia Beazley.

COOKIES THAT ARE AS GOOD OR BETTER THAN MACAROONS

One cup sugar, two eggs beaten separately, two tablespoonfuls of shredded cocoanut, one -half teaspoon almond flavoring and five cups corn flakes; stir together well and drop with teaspoon on tins which have been greased; bake in slow oven for about ten or fifteen minutes.

Dorothea Masters, W. M., Cornerstone Chapter.

CORN FLAKE AND COCOANUT KISSES

Three whites beaten, add one cup granulated sugar gradually, two cups corn flakes, one cup cocoanut; drop by teaspoonful on buttered tins. Milada Koren,

W. M. Prague Chapter.

DATE ROCKS

One and one -half cups sugar, one cup butter, three eggs, three cups flour, one teaspoonful baking soda, one teaspoonful cinnamon, one -half teaspoonful cloves, one-fourth pound English walnuts shelled, one pound dates; cut the nuts rather large; mix the baking soda with a table - spoonful of hot water; drop on unbuffered tins.

Alice Brons, W. M., Astrea Chapter.

Two cups flour, one-half teaspoon salt, three-quarters cup sugar, one-half teaspoon nutmeg, one teaspoon cream of tartar, three-quarter teaspoon soda. Sift all the above together. Work one-half tablespoon butter or shortening into the above. Then add one -half cup sour milk which has been mixed with one beaten egg. Roll out one-half inch thick. Cut out and fry in deep fat. Esther Stevens, P. M.

DROPPED DOUGHNUTS

One and one-half cups flour, one-half cup sugar, one-third teaspoon- ful salt, one-third teaspoonful nutmeg, one heaping teaspoonful baking powder, one-half cup milk, one egg (beaten separately) ; mix and sift dry ingredients; add milk to beaten egg and cut and fold into flour until it is mixed; drop by teaspoonfuls into hot grease; when each doughnut comes to the top turn it over; by doing this it forms the shape of a ball; sprinkle with powdered sugar after placing on brown paper.

• Nellie Barling. '•

40 COOKIES AND DOUGHNUTS

GINGER SNAPS

One cup sugar, one cup molasses, one cup shortening, one teaspoon- ful soda, one tablespoonful ginger, one-half teaspoonful pepper, flour; mix ingredients, dissolve soda in a little hot water, add as much flour as can be stirred in; pinch off small pieces and drop on greased pan, leaving space for spreading; leave in tin until cool.

Mabel Petersen.

GRANDMA HILL'S COOKIES

One cup sugar, one-half cup lard, one-half cup butter, two eggs, four tablespoonfuls milk, two teaspoonfuls baking powder, one-half cup nut meats and one-half cup raisins chopped, three cups flour.

Lillian Hill Taylor, W. M. Siloam Chapter.

HONEY COOKIES

One-q*uartei cup lard or butter heated, with three-quarters cup of honey, add one-half teaspoonful mixed spices; when cool add one well- beaten egg, one cup chopped raisins and two cups flour, into which one- half teaspoonful salt and one level teaspoonful soda have been sifted; add more flour until. stiff enough to roll; cut in shapes and bake in a moderate oven. Dagmar Stevens, W. M.

LEMON COOKIES (These are delicious)

Two cups sugar, one cup lard, six yolks, four whites, juice of two lemons, grated rind of one lemon, one teaspoonful baking powder, one teaspoonful soda, and enough flour to make a soft dough; roll out on floured towel; beat the two remaining whites (not too stiff, in fact just a little frothy), brush over tops of cookies before baking.

Milada Koren, W. M., Prague Chapter.

Whites of two eggs beaten stiff; add two cups of sugar, ten cents of walnuts (chopped fine), one teaspoonful baking powder, one-half cup raisins chopped fine and one-half cup cocoanut, two cups of corn flakes; mix all together; drop on greased pan, and bake a few minutes in moderate oven. Christine Ericksen.

MOTHERS' COOKIES

One pound lard or half lard and half butter, one and one -half cups sugar, two eggs well beaten, two cups flour sifted with two teaspoonfuls baking powder and one teaspoonful salt, one cup milk; mix all this well; put on floured board and knead until like a good rich piecrust; cut into forms and bake. Laura Andersen.

NEW COOKIES

Whites four eggs beaten stiff, one cup sugar, one cup cocoanut, one cup chopped nuts, four cups corn flakes; stir and drop from spoon; leave in pan until cool; slow oven. Isabel Agard.

COOKIES AND DOUGHNUTS 41

OATMEAL COOKIES

One cup butter, one cup sugar, six tablespoons sweet milk, two cups flour with one teaspoon soda, two cups oatmeal, one cup chopped raisins, one cup chopped nuts; drop on buttered pans with spoon; bake slowly.

Anna A. Hochspeier.

OATMEAL COOKIES Wartime Recipe

One cup sugar, three-quarters cup shortening", one cup sour milk, one cup chopped raisins, one teaspoon soda, one teaspoon salt, one tea- spoon baking powder, one teaspoon cinnamon, two cups flour, two cups oatmeal; drop from spoon; bake in hot oven until brown.

Anna Scheer.

OATMEAL COOKIES

One cup sugar, one cup butter and lard ijiixed, two eggs, one level teaspoon salt, one scant teaspoon baking soda; dissolved in a little water, one cup sultana raisins, two cups oatm^ayone cup flour; drop by tea- spoonfuls on buttered tins. Minnie Krempel.

OATMEAL COOKIES

Three-quarters cup shortening, lard and butter, one and one-half cup sugar, two eggs, five tablespoonfuls of milk, two and one -half cups flour, three-quarters teaspoonful baking soda, one tablespoonful cinna- mon, one cup raisins, one-half cup nuts, two cups oatmeal. Cream shortening and sugar, add eggs, milk, flour and soda sifted together, then add cinnamon, oatmeal, raisins and nuts and mix well; drop into pan with spoon. Anna Puerkel.

OATMEAL DROPS

One and one-half cups sugar, one cup butter (part lard), three eggs, one and one-half cups sour milk, one heaping teaspoonful soda, one heaping teaspoonful cinnamon, five cups oatmeal, four cups barley flour, one-half cup molasses, one large cup raisins; drop with teaspoon on buttered pan. Christine Vorpahl.

OATMEAL MACAROONS

One-half teaspoonful salt, two tablespoonfuls lard, one cup sugar, one egg, two or three tablespoonfuls condensed milk, four cups oatmeal, one teaspoonful baking powder. Klenora Oppenhagen.

OATMEAL ROCKS

Beat one cup of butter with one cup of sugar to a cream, add two well-beaten eggs, two-thirds cup of milk, one-quarter teaspoon salt, two cups uncooked oatmeal, two cups flour, one and one-half cups chopped raisins, one teaspoon each of cinnamon, cloves and baking soda; mix and drop by teaspoonfuls on greased baking tins and bake in a hot oven ten minutes. Marie Larsen.

42 COOKIES AND DOUGHNUTS

PEANUT COOKIES

Two tablespoonfuls butter, one-quarter cup sugar, one egg, one- half cup flour, two tablespoonfuls milk, one-half cup chopped peanuts, one-half teaspoonful salt and one level teaspoonful soda have been sifted; dry ingredients, cream butter, add sugar and eggs, add milk and dry ingredients; peanuts and flavoring; batter should be stiff enough to drop from spoon; bake ten or twelve minutes. If preferred half the peanuts may be put on top of cookies. Mabel Petersen.

RUSSIAN ARKS

One and one-half cups sugar, one cup butter, three eggs, two tea- spoonfuls cinnamon, one cup chopped nuts, one cup chopped dates, one-half teaspoonful soda dissolved in one-quarter cup water, one- quarter cup milk, three cups flour; drop on greased tins in small quan- tities; bake in quick oven. Anna Swager.

SOUR CREAM FRIED CAKES

One cup sour milk or cream, one cup sugar, butter size of walnut, two eggs, four cups flour, pinch of salt, one teaspoonful baking soda in one-quarter cup hot water and a dash of nutmeg; cream butter and sugar, add egg. salt, cream and flour, then baking soda; work mixture into a light dough, turn on a well-floured board, roll about one-half inch thick and use cutter; fry in deep hot lard until a golden brown.

Alice E. Soukup.

SOUR CREAM PIE

Three-quarters of a cup sugar, one cup chopped raisins, one cup sour cream or milk (cream is best) two eggs well beaten, one-quarter teaspoonful each nutmeg and cinnamon.

Camille Kirby

SUGAR COOKIES

Cream one cup butter, one cup sugar, add two eggs, three cups flour sifted with three teaspoonfuls baking powder; flavor with lemon; roll thin, spread with sugar and bake in a hot oven.

Hannah Ely.

VANILLA COOKIES

Two eggs, one-half cup lard, one-half cup sugar, two and one- quarter cups flour, pinch salt, two teaspoonfuls baking powder, one- quarter cup milk, one teaspoonful vanilla.

Hazel Larsen.

WAR COOKIES

One cup C. sugar, one-half cup shortening, one-half cup butter- milk, one teaspoonful soda, one egg well beaten, nutmeg, one cup white flour, one cup barley flour; roll with white flour; salt.

Isabel Agard.

COOKIES AND DOUGHNUTS 13

FAVORITE TESTED RECIPES

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Canvas Porch Shades, Etc.

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3124 Logan Blvd

Tel. Belmont 6934

A. BUSCH, Mgr.