WINDSOR, CANADA DETROIT, MICH

The Baker Conservatory of Music

MODERN THOROUGH AUTHORITATIVE

We have a record of producing results.

The position which this school holds as authority adds to the natural interest taken by the pupil the assurance that our methods are correct.

The growth of the school, alone, is ample proof of the excellency of our service.

Piano: Mrs. Lucile Jolly, Mrs. Clarence Eddy, Mrs. F. S. Montgomery, Mrs. Clarence LaCass.

Voice : Mr. Frederick Protheroe.

Violin: Mr. Eugene E. Everhart.

Dramatic Art: Irena Schnelker.

Art: Miss Ruth Moffett.

Officers: Eldon E. Baker, President; G. D. Howard, Secretary ; W. S. Ballenger, Vice Presi- dent ; H. E. Potter, Treasurer.

619 Garland Street. Phone 1894.

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FOUR separate Desserts or Salads from one package of Knox Gelatine

MUFFINS, WAFFLES AND PANCAKES— Continued

QUEEN FRITTERS

% c. boiling water, hi c. (scant) butter, % c. flour, 2 eggs. Put butter in sauce pan and pour on water. As soon as water reaches boiling point add all the flour at once. Stir until mixture leaves sides of saucepan, cleaving to the spoon. Remove from fire. Add eggs unbeaten one at a time, beating mixture thoroughly between adding of eggs. Drop by spoonsful. Fry in deep fat, until well puffed out and browned. Drain.

These may be sprinkled with powdered sugar and filled with pre- serves. — (Mrs. W. G. LaRock.)

1 egg, *4 cup milk (sweet), 1 cup flour, 3 teaspoons baking powder (Royal). Beat egg till light, add salt and milk, then flour and baking powder sifted together. If batter is too stiff add more milk. Fry in deep fat and serve hot with maple syrup. — (Mrs. C. W. Root.)

IVz cups of flour (level measures) 1 cup of milk, 3 t. baking powder (Royal), 1 t. salt, yokes of 2 eggs beaten. The whites beaten stiff and added to the above mixture. Lastly add 1 large T. melted butter. — (Mrs. C. C. Goodes.)

2 eggs beaten separately, 2 c. milk, 1 % c. flour, 2 t. Royal baking powder, 1 T. melted butter. — (Mrs. Blanche Dumanois.)

GRAHAM GEMS

One tablespoon butter, 3 tablespoons sugar, 1 egg, 1 cup sour milk, 1 teaspoon soda, % teaspoon salt, Y 2 cup white flour, 1 cup graham flour. — (Mrs. E. D. Black.)

OATMEAL MUFFINS

Y 2 , cup oatmeal soaked in 1 cup sour milk. Add 1 heaping cup flour, 1 tablespoon sugar, 1 teaspoon salt, Y 2 teaspoon soda, 1 teaspoon Royal baking powder. Beat thoroughly. 1 % tablespoons shortening. Beat well and pour into muffin pans. — (Caroline F. Elwood.)

Avoid Baking Worries — Use GOLD MEDAL FLOUR

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Use KNOX GELATINE if you would be sure of results

MUFFINS, WAFFLES AND PANCAKES— Continued

CORN MEAL GEMS

1 cup corn meal, 1 cup wheat flour, 1 cup sour milk, 1 egg, 1 table- spoon sugar, Yz teaspoon salt, 1 teaspoon soda, 2 tablespoons shorten- ing. — (Mrs. E. D. Black.)

Yl cup butter, 1 egg, Y± cup sugar, % cup milk, 1% cups flour, 2 Yz teaspoons Royal baking powder sifted in flour. Cream butter and sugar, add the beaten egg, then a little flour and milk alternately. Bake in hot oven. — (Miss E. W. Witherbee.)

SQUASH MUFFINS

1 cup cooked and sifted squash, 1 egg, % cup sugar, 1 cup milk, a little salt, 1 Yz cups flour, 2 teaspoons Royal baking powder sifted in flour. Mix well and bake in gem pans in a hot oven.

(Mrs. E. H. Knickerbocker.)

CORN MEAL CAKE

1 egg, butter size of egg, 1 c. sour milk, 1 t. soda, Yi c. sugar, 1 c. corn meal, 1 c. flour. — (Camilla Woolfitt.)

To 1 cup scalding hot milk add Yz cup granulated corn meal, Yz teaspoon salt, \Yz tablespoons butter. When cool add 1 egg well beaten and 1 heaping teaspoon Royal baking powder. Pour into a hot spider or granite dish and bake in hot oven.

(Mrs. E. H. Knickerbocker.)

BUCKWHEAT CAKE

2 cups buckwheat flour, 2 cups sour milk, % cup shortening, 1 tea- spoon soda, V 2 teaspoon salt. Bake slowly in a broad shallow pan and cut in squares. — (Marjorie Black.)

OATMEAL MUFFINS

2 cups of rolled oats, 1 V 2 cups of sour milk ; let stand for 6 hours. Ya cup of sugar, Yz teaspoon of salt, 1 cup of flour, 1 egg, 1 teaspoon of soda. Bake in hot oven about Yz hour. — (Virginia S. Cook.)

GOLD MEDAL FLOUR Makes Delicious Cakes and Pastries

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KNOX GELATINE come in two packages — PLAIN and ACIDULATED

DESSERTS, PUDDINGS, SAUCES

“The daintiest last, to make the end more sweet.”

PRUNE NUT WHIP

One pound of stoned and chopped prunes, whites of four eggs, one cup sugar* beaten lightly, and one-half cup chopped nut meats. Bake until brown, serve with whipped cream. — (Mrs. F. M. Locy.)

SUET PUDDING

3 tablespoons sugar, % cup minced suet, *4 cup molasses, Vz cup milk, Vz teaspoon soda, Vz teaspoon of alspice, cloves and salt, IVz cups flour, Vz cup raisins. Put into buttered dish and steam 3 hours.

Hard Sauce — Cream *4 cup butter, 1 cup powdered sugar, beaten egg white, 1 teaspoon vanilla. — (M. E. Chandler.)

MANHATTAN PUDDING

Juice of 3 oranges, juice of x /z lemon, Vz cup sugar. Stir often and let stand an hour or longer. 2 cups cream (whipped), 1 cup of powdered sugar, 1 cup nut meats cut not too fine.

Grease melon-shaped mold with olive oil, put in orange, spread in whipped cream with nut meats and sugar in, cover with paraffin paper, clamp on cover and place curved side down in equal parts of ice and rock salt for three hours. — (Mrs. F. D. Chapel.)

MARSHMALLOW CREAM

Dissolve 1 rounded T of Knox Granulated Gelatine in Vz cup cold water. Stir over the fire until dissolved. Add Vz cup cold water to gelatine and cool.

Beat the whites of 4 eggs, with a pinch of salt, until very stiff. Then very slowly add gelatine, beating all the time. Beat in one cup granulated sugar and 1 t. almond extract.

Take out one-third of the mixture and tint pink, spread over bottom of mold, sprinkle with finely chopped nuts. Then spread on the sec- ond one-third of white and more nuts. The last one-third tint green and spread on top. Sprinkling with nuts and chopped candied cherries if desired. May be made some time before needed. Turn out and slice and serve with sweetened whipped cream and flavored with vanilla.

(Mrs. H. B. Freeman)

Avoid Baking Worries— Use GOLD MEDAL FLOUR

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KNOX GELATINE it highest quality and worth its price

DESSERTS, PUDDINGS, SAUCES— Continued

Put through the food chopper separately 1 cup dates (1 lb.), and 1 level cup nut meats. Beat 1 level cup sugar with 3 egg yolks. Stir into this the dates and nut meats. Then sift in 4 heaping T. flour and 1 heaping t. Royal baking powder. Beat the whites of the 3 eggs and add last. Spread in a buttered pan bk-mch thick and bake slowly until a good brown. Put into a cool oven and never allow it to get very hot.

Serve with whipped cream or in summer a slice of ice cream on top is very nice. To serve, cut the tart in pieces about 4 inches square. It will rise then fall a little. Is served cold. — (Mrs. B. M. Garner.)

3 egg yolks, % cup sugar, 1 cup dates chopped, Vz cup nut meats, 1 cup bread crumbs, salt. Fold in white of eggs last. Bake 25 min. Flavor — vanilla. Serve with whipped cream. — (Mrs. J. E. Storer.)

.PUDDING SAUCE

1 cup powdered sugar, 1 T. butter mixed together. Add the beaten yolk of 1 egg and lastly the beaten white. 1 t. vanilla. Serve on warm cake — (Mrs. F. D. Chapel.)

HOT CHOCOLATE SAUCE

Mix Vz c. sugar, 4 level t. cocoa and 1 of flour; add 1 T. butter and 1 c. boiling water. Cook over steam until thickened. Vanilla.

HARD SAUCE

Cream % c. butter and 1 c. confectioners' sugar. Flavor if de- sired. % c. crusted strawberries may be added.

CREAM SAUCE

1 c. cream, beaten stiff ; add % c. powdered sugar and Vz t. vanilla.

DATE CRUMBLES

2 eggs well beaten, 1 cup sugar, 2 teaspoonsful Royal baking powder, 1 rounded tablespoon flour, 1 cup chopped nut meats, 1 cup dates cut in small pieces. Mix together and spread in two greased pie tins. Bake in slow oven % hour. Crumble and serve in sherbet cups with whipped cream, mixed. — (Mrs. W. V. Smith.)

GOLD MEDAL FLOUR Makes Delicious Cakes and Pastries

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All you add it water and sugar to the Knox Acidulated package

DESSERTS, PUDDINGS, SAUCES— Continued

PINEAPPLE CREAM

1 pint cream whipped and sweetened; two teaspoons gelatine soaked in 3 tablespoons cold water. Add a little hot water and add to the cream 1 pint shredded pineapple. Let stand about ten minutes then put into sherbet cups. Serves 10 or 12. — (Mrs. W. V. Smith.)

GLORIFIED HARD SAUCE FOR PUDDINGS

Into three tablespoons of butter creamed, stir as much confec- tioner's sugar as possible; then add one-half pint of whipped cream and flavor. — (Mrs. J. M. Johnson.)

CRANBERRY SOUFFLE

Cook and strain 1 qt. cranberries, 2 cups sugar. Let cook till sugar is dissolved, then let cool. Add whites of 3 eggs beaten to stiff froth. Put in oven till set. When cool put in sherbet glasses and add whipped cream with nuts. — (Mrs. W. V. Smith.)

DATE PUDDING

1 c. sugar, c. cream, 1 c. dates, % c. almonds chopped, 2 egg whites beaten. Boil sugar and cream until it threads, pour over the beaten whites, then add almonds and dates. — (Mrs. Blanche Dumanois.)

BAKED CUSTARD

1 quart milk, 4 eggs, salt, sugar to taste. Beat eggs with an egg beater, but not too foamy. Add milk and beat. Lastly add salt, sugar and nutmeg or other flavoring. Put custard cups in pan of water while baking. — (Caroline F. Elwood.)

CREAM TAPIOCA

Soak 3 tablespoons pearl tapioca in water for an hour. Add Vz cup sugar, 3 eggs, salt, 1 qt. milk, butter, flavoring. Cook in double cooker until thick and serve cold. — (A. H. Baker.)

STRAWBERRY SHORT CAKE

1 X A cups flour, 1 egg, % cup milk, 2 tablespoons melted fat, V 2 teaspoon salt, 2% teaspoons Royal baking powder.

Put all ingredients except egg white in mixing bowl and beat well. Fold in stiffly beaten white, turn into greased shallow pan. Bake in hot even. Crush half the berries and sweeten, let stand half an hour. Cover short cake crust first with crushed berries, then with whole ones. Cover all with whipped cream. — (Mary A. Williams.)

Avoid Baking Worries— U.e GOLD MEDAL FLOUR

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