WESTERN MUSIC CO

PIANOS and PLAYER PIANOS

12-14 EAST FOURTH ST. RENO, NEV.

'EAT, DRINK AND BE MERRY'

WHEN TO SERVE BEVERAGES

Appetizer — Dry, pale sherry, plain or with a dash of bitters; vermouth; or a cocktail.

With Oysters — Rhine wine, Moselle, dry Sauternes, Chablis, or Capri (cool).

With Soups — Sherry or Medeira (cool).

With Fish — Sauternes, Chablis, Ehine wine, Mouselle or Capri (cool).

With Entrees — Claret or Chianti (temperature of room).

With Boast — Claret, Burgundy or Chianti (temperature of room).

With Game — Champagne (cold), old vintage champagne (cool).

With Pastry— Madiera (cool).

With Cheese — Port (temperature of room).

LAVALLIERES

Watchmaker

ROSARIES CROSSES IVORY SETS CLOCKS

PRECIOUS STONES

245 LAKE ST. PHONE 1592 RENO. NEVADA

With Fruit — Tokay, Malaga or Muscat (temperature of room).

With Coffee — Brandy or Cordial (temperature of room).

If you do not wish to serve such a variety, use the following, viz.: Either Sherry, or Sherry and Bitters, Vermouth, or a cocktail as an appetizer; either Ehine wine, Moselle, Sauternes, Chablis or Capri with oysters and fish.

Either Sherry or Maleira with soup.

Either Champagne, Claret, Burgundy, Chianti or Whiskey highball through- out the meal.

Either Brandy, Cordial or Port after dinner.

Either Ale or Stout with oysters, fish, cold meats, steaks, chops or bread and

22 THE JUST-WED COOK BOOK

A Home Complete*

Has a Piano in Has Yours?

IF NOT, see us. New and good used Pianos and Players always on hand. They are right in quality and price and terms to suit.

Mail orders given prompt attention.

TUNING, REPAIRING AND REBUILDING A SPECIALTY

THE PIANO SHOP

27 WEST FIRST STREET RENO, NEVADA

Opposite T. & D. Theatre P. O. Address, Box 171

RENO, NEVADA

AUSTIN JACKSON L. O. CANNON

* PRINTING* >?

BOOKBINDING, SEALS CERTIFICATES, ETC.

SPECIAL RULED BLANK BOOKS *

STEEL DIE EMBOSSING

A SPECIALTY

Gazette Building :: Reno, Nevada

THE JUST-WED COOK BOOK

C* A K F S AND HOW TO MAKE

BRIDES CAKE LOAF

% cup butter, 2 cups Gold Medal Flour,

2 cups sugar, 1 teaspoonful vanilla,

1 cup milk, Whites of 8 eggs,

1 cup corn starch, 2 teaspoonfuls baking powder.

Sift all dry ingredients before measuring. Cream the butter and sugar well, then add the whites of 2 eggs, unbeaten, and cream or beat well. Add the flavoring, then add a little of the milk, sift in a little of Gold Medal Flour which has been measured and sifted with baking powder and corn starch. Beat, then add a little more milk and flour and so on until all is used. Lastly, fold in lightly the whites of the remaining 6 eggs which have been beaten light and dry. Bake one hour in a moderate oven, and when cold, ice with marsh- mellow icing.

BROWN STONE CAKE

One and one-half cupfuls sugar cream with one-half cupful butter, add one-half cupful sweet milk; three tablespoonfuls chocolate (rounding) dissolved in one-half cupful of warm water, four well beaten eggs, one teaspoonful bak- ing powder, two cupfuls flour; flavor with vanilla, bake in long pan. — Mrs. Cora Dixon.

Two small teacupfuls of powdered sugar creamed with butter size of an egg, thin with cream, add the beaten white of one egg and one cup of walnuts chopped fine. — Mrs. Cora Dixon.

WEDDING CAKE

1 pound butter, y2 teaspoonful cloves,

1 pound sugar, 2 pounds raisins,

12 eggs, 2 pounds currants,

1 pound Gold Medal Flour, 1 pound citron,

2 teaspoonfuls each of cinnamon 1 pound almonds, and mace, 1 wineglass brandy, 1 teaspoonful each of nutmeg and 1 lemon.

Line the pans with three thicknesses of paper; butter the top layer. Seed and chop the raisins, wash and dry the currants, cut the citron in uniform slices, about one-eighth of an inch thick, blanch the almonds and chop fine. Mix all the fruit but the citron with the dough, insert pieces of citron after dough is poured into pan.

POUND CAKE

1 pound butter, 1 pound Gold Medal Flour,

1 pound sugar, y2 wine glass wine,

10 eggs, y2 wine glass brandy.

Cream the butter; add the sugar, yolks of the eggs, wine, brandy, whites of the eggs, and the flour. Place currants into one -quarter of the dough, and almonds, blanched and pounded in rose water, into another part; leave the remainder plain. Fill very small round tins three-quarter full. Into half of those containing the plain dough put small pieces of citron, three in each, in- serting the citron upright a little way into the dough. Sift sugar over the tops of those containing the citron and almond before putting them into the oven. Bake 20 minues. Frost the plain and currant cakes. Pound cake is lighter when baked in small cakes than in loaves.

24 THE JUST-WED COOK BOOK

WHIPPED CREAM CAKE

2 cups sugar, 1 teaspoonful lemon extract,

^ cup butter, 2 teaspoonfuls baking powder,

2 cups Gold Medal Flour, 1 cup corn starch.

Yolks 8 eggs,

Sift all dry materials before measuring. Cream sugar and butter well, add gradually the yolks that have been beaten, beating all until very light and creamy, then add the flavoring. Then alternate milk and Gold Medal Flour that has been mixed with the corn starch and baking powder. Bake in well- buttered layer pans, when cold put between the layers, rich dry whipped cream, sweetened, using powdered sugar and flavoring. Add ^ cup more sugar to remaining cream and use as icing, allowing 2 hours to harden.

LADY BALTIMORE CAKE

1 cup butter, 3 level teaspoonfuls baking powder,

2 cups granulated sugar, 1 teaspoonful rosewater,

1 cup milk, Whites of 6 eggs beaten dry.

3% cups Gold Medal Flour,

Cream the butter and beat in the sugar gradually. Sift together the flour and baking powder and add to the butter and sugar alternately with the milk and rose water. Lastly, add the egg whites. Bake in three layer cake pans. Put the layers together with the following frosting:

FROSTING FOR LADY BALTIMORE CAKE

3 cups granulated sugar, 1 cup chopped raisins,

1 cup boiling water, 1 cup chopped nutmeats,

Whites of 3 eggs, 5 figs cut in thin slices.

Stir the sugar and water until the sugar is dissolved, then let boil without stirring until the syrup from a spoon will spin a long thread, pour upon the whites of the eggs, beaten dry, beating constantly meanwhile. Contiue the beating until the frosting is cold. Add the fruit and spread upon the cake.

DEVIL CAKE

y2 cup butter, y% teaspoonful cinnamon,

1 cup sugar, ^4 teaspoonful cloves,

Yolks of 3 eggs, 2 level teaspoonfuls baking powder,

% cup powdered sugar, 3 ounces, chocolate, melted,

% cup milk, 1% cups sifted Gold Medal Flour,

1 teaspoonful vanilla, Whites of 3 eggs beaten dry.

Cream the butter and add the cup of sugar. Beat the yolks, add the % cup of sugar and beat the two sugar mixtures together. Add the chocolate, then the flour, sifted three times with the baking powder and spices, then the milk, extract and whites of eggs. Bake in two layers and put together with a fruit icing. Spread white icing above.

FROSTING FOR DEVIL CAKE

1% cups sugar, % cup each Sultana raisins, glace

% cup water, cherries and pecan nut meats.

Whites of 2 eggs, beaten dry,

Boil the sugar and water until the syrup spins a thread, and gradually beat it into the whites of eggs. When cold put a few spoonfuls over the fruit and nuts and put between the layers. Spread the rest on top of the cake.

TO MIX CAKES CONTAINING NO BUTTER

Beat the egg yolks until very light and thick. Add the sugar gradually, beating till very light and spongy. Add the flavoring and liquid, if used. Have the whites of eggs whipped to a stiff froth. Add them alternately with the sifted Gold Medal Flour (mixed with baking powder), and cut both in very lightly and quickly.

START RIGHT

BUY A PIANO

WESTERN MUSIC CO. RENO, NEVADA

THE JUST-WED COOK BOOK 25

RETP DEiJLIX

Smail Percentage of Alcohol, Large Percentage of Extracts

TO MIX CAKES CONTAINING BUTTER

Cream the butter, beating till light. Gradually add the sugar, beating till light and creamy. Add the yolks of eggs beaten till light, then the flavoring. Beat in alternately the liquid and Gold Medal Flour, the latter mixed with salt and baking powder. Lastly, add the beaten whites, and fruit, if used.

CEEAM PUFFS

% pint milk, 5 eggs,

5 ounces sifted Gold Medal Flour, *4 pound butter.

Put the milk and butter in a sauce pan on the fire. When butter is all melted and boiling stir in the flour. When partly cool add 5 eggs, one at a time. Put the mixture in a bag with large tube and lay out into about the size of large sponge drops, on a buttered pan; brush with egg. Bake in hot oven. When done cut open on one side and fill with whipped cream, sweetened. Flavor to suit.

CREAM PUFF FILLING

1 quart milk, ^ pint of yolks,

% pound sugar, Flavor to taste.

6 ounces Gold Medal Flour,

Put the milk on the stove; when it comes to a boil put in the sugar, flour and eggs, after beating them together thoroughly. Be careful not to let it burn.

LAVALLIERES

Watchmaker

ROSARIES CROSSES IVORY SETS CLOCKS

PRECIOUS STONES

245 LAKE ST. PHONE 1393 RENO. NEVADA

SPONGE CAKE

Four eggs beaten separately; then beat together 2 cups sugar slowly beaten in, 2 cups Gold Medal Flour, 1 teaspoonfuls baking powder, a pinch of salt; last of all 1 cup boiling water, 1 teaspoonful lemon. Heat the pan.

MAMMY BELDON CAKE

One cup sugar, % cup butter, 4 eggs, 1% cups milk. Cream butter and sugar together, beat and add yolks of eggs, then milk, 3 cups Gold Medal Flour, thor- oughly mixed with 2 teaspoonfuls baking powder, 1 teaspoonful vanilla, beat 20 minutes, beat whites of eggs to a stiff froth and add stirring in gently. Bake in layers or 40 minutes as a whole.

FILLING FOR ABOVE

Take about 24 marshmellows, chopped fine, 1 teacupful sugar, boiled until thread; stirring briskly, into marshmellows until cool, flavor to taste, spread be- tween layers. Sprinkle with assorted colored sugar for rainbow effect. — Mrs. E. F. Kiessling, Eeno, Nev.

THE JUST -WED COOK BOOK

Worka (En

All Kinds of

Dyeing, Cleaning and Repairing

Party Dresses, Fancy Gowns

and Men's Clothing

Our Specialty

THREE TELEPHONES

Main 814 Main 58 Main 663

233 E. Plaza Street RENO, NEVADA

THE JUST-WED COOK BOOK 27

Sierra Beer for Health Phone 581

SPICE CAKE

Three eggs, one cup of sugar, one cup of syrup, one cup butter, one cup sweet milk, two teaspoonfuls baking powder, one teaspoonful spices, flour; do not stir too thick. — Mrs. Cora Dixon.

WHIPPED CREAM CAKE

2 cups sugar, 1 teaspoon lemon extract,

1/2 cup butter, 2 teaspoons baking powder,

2 cups Gold Medal Flour, 1 cup corn starch.

Yolks 8 eggs,

Sift all dry materials before measuring. Cream sugar and butter well, add gradually the yolks that have been beaten, beating all until very light and creamy, then add the flavoring. Then alternate milk and Gold Medal Flour that has been mixed with the corn starch and baking powder. Bake in well buttered layer pans, when cold put between the layers, rich dry whipped cream, sweetened, using powdered sugar and flavoring. Add % cup more sugar to remaining cream and use as icing, allowing 2 hours to harden.

LAYER CAKE (Plain)

1 cup sugar, 1 cup sweet milk,

y^ cup butter, 1 teaspoonful vanilla,

2 good cups Gold Medal Flour, 2 teaspoonfuls baking powder. Melt the butter, add sugar, beat till creamy, add one egg at a time, beating

well, then pour in milk, and sifted baking powder and flour. Add vanilla and stir quickly. Bake in four well-greased layer tins. Usually requires ten minutes to bake. Use any good filling.

FUDGE CAKE

% cup butter, 14 cup walnuts,

1 cup sugar, 2 eggs,

1 cup milk, 2 teaspoonfuls baking powder,

% cup chocolate, 2 heaping cups Gold Medal Flour. Melt butter in pan over steam, cream the sugar and butter together, add eggs, beating well, add milk. Sift in flour, baking powder and ground choco- late, put in broken nuts, stir batter quickly. Bake in well-greased cake tins.

POUND LOAF CAKE

1 cup butter, 5 eggs,

1 cup milk, 2 teaspoonfuls baking powder, iy2 cups sugar, 2 teaspoonfuls vanilla.

2 cups Gold Medal Flour,

Melt butter, add sugar, cream butter and sugar together, then add yolks of eggs one at a time, beating well, then milk, sift in the flour and baking powder, and beat the whites of the eggs to a stiff froth before adding. Bake in a deep, well-greased pan. Bake in a slow oven for from thirty to forty minutes. Stir in the vanilla with the milk.

MARGUERITE S

Mix % cup hickorynuts with the beaten whites of 2 eggs and 1 tablespoonful sugar. Heap this mixture up on Saratoga crackers and set in oven to brown slightly.

28 THE JUST-WED COOK BOOK

NUT CAKE

y2 pound hickory nut meats, 1 teaspoonful vanilla,

Scant cup of sugar, Whites of 3 or 4 eggs, according to

1 teaspoonful cinnamon, size.

Eoll the nut meats fine, beat the eggs stiff and add sugar to them. Mix all ingredients together. The consistency must be stiff. Drop from a teaspoon on buttered pan. Bake in moderate oven. If hickory nuts are not procurable, English walnuts and pecans may be substituted.

SPONGE CAKE

3 eggs, % teaspoonful salt,

1 scant cup sugar, % teaspoonful extract of lemon,

1 tablespoonful hot water, 1 cup Gold Medal Flour,

2 teaspoonfuls vinegar, % teaspoonful baking powder.

Beat the yolks until thick and light; add sugar gradually and continue beating; then add water and vinegar; add the salt to the whites and beat until very stiff; sift the flour with baking powder three times; add the flavor- ing and fold in the flour and the beaten whites alternately as gently as pos- sible. Bake about 30 minutes in slow oven until well risen; then increase the heat. Invert to cool, then remove from pan.

WALNUT TORTE

1 pound English walnuts or al- 9 eggs,

monds, y± cup grated chocolate,

1 cup sugar, % cup of fine cracker crumbs.

Chop the nuts, reserving twenty-three halves for decorating the top. Mix the chopped nuts and chocolate. Beat yolks thoroughly with Dover beater, add sugar and beat again. Then mix with the nuts, crumbs and chocolate, and stir well. Beat whites of eggs until stiff and add lastly, just as in sponge cake. Bake in moderate oven forty-five minutes in prepared spring form.

UNEEDA BISCUIT TORTE

Yolks of 8 eggs with 1% cups sugar — beat well. Ten Uneeda Biscuits rolled fine. One cup grated walnuts.

Grated rind and juice of one-half lemon — biscuits added to eggs — then nuts and lemon — lastly beaten whites of 8 eggs. Bake in slow oven 40 minutes. Do not grease pan.

CREAM FOR CREAM CAKES

1 quart milk, Whites of six eggs,

4 eggs, A little salt,

y2 pound powdered sugar, Vanilla flavor to taste. 3 ounces corn starch,

Put the milk on the fire in a pan to boil; while the milk is coming to a boil put the eggs, sugar, corn starch and salt into a dish and mix well together; when the milk boils turn this into it, stirring the while, and as soon as it all comes to a boil take it off, and when nearly cold add the whites of the six eggs, beat up to a stiff froth.

JAM CAKE

Two cups sugar, 2 cups jam, 3 cups Gold Medal Flour, 1 teaspoonful cinna- mon, 5 eggs, 1 teaspoonful making powder, I cup butter, 1 cup sour milk, 1 nutmeg, 1 teaspoonful vanilla, 1 teaspoonful soda.

HARMONY IN THE HOME THAT HAS A PIANO

WESTERN MUSIC CO. RENO, NEVADA

THE JUST-WED COOK BOOK 29

CICDDA DC CD Closer to a Temperance Drink OlEnnH DEER Than Any Other Beer, Phone 581

LADY FINGERS

1 pound sugar, 1 pound Gold Medal Flour,

1 dozen eggs, Juice and rind of one lemon.

Mix sugar and eggs with an egg-beater to a light foam, until it is filled with little bubbles; add the juice and grated rind of lemon, mix flour in care- fully, so as not to toughen mixture; lay on paper the shape of the little finger and sprinkle with powdered sugar, and bake in large sheet pans; when done take from the pans and let cool. Wet the under side of the paper and they will come off easily, and then put two of the flat sides together.

ORANGE CAKE

5 eggs, y% pound Gold Medal Flour,

% pound pulverized sugar, • 1% dessert spoonfuls rose water.

1 orange,

Separate the whites from the yolks of eggs, then beat the whites and rose water together with a clean whisp for half an hour; then add the sugar and grated rind of the orange; when well mixed add juice of the orange and the yolks of eggs; beat until smooth, then add flour, after putting it through a fine sieve; mix up lightly and put in a deep pan and bake about one hour in a cool oven. Lemon cake may be made the same way by substituting lemons for the oranges.

LAVALLIERES

Watchmaker

ROSARIES CROSSES IVORY SETS CLOCKS

PRECIOUS STONES

245 LAKE ST. PHONE 1393 RENO. NEVADA

BOSTON LEMON SNAPS

1 pound Gold Medal Flour, 3 eggs,

^4 pound butter, % ounce cream of tartar,

12 ounces sugar, Lemon flavor.

Bub the butter and flour together then add the sugar, eggs, cream of tartar and flavor; mix all together, break up in small pieces and make in little balls; put on pans and flatten out with the hand; bake in a cool oven.

GRAND DUKE CAKE

Cream together 2-3 cup butter and 2 cups sugar. Add 1 cup milk alternately with 3% cups Gold Medal Flour sifted with 2 teaspoonfuls baking powder, ^4 teaspoonful almond, % teaspoonful vanilla, and beat well. Fold in stiffly beaten whites of 6 eggs. Bake in three square layer-cake tins. Put layers together with raisin frosting. Boil 3 cups sugar with 1 cup water until syrup will spin thread. Pour onto whites of 3 eggs beaten very stiff. Beat until cool, and add 1^4 cups seeded raisins cut fine, % cup chopped nuts and ^ cup chopped candied apricots, plums, pineapple or cherries.

30 THE JUST-WED COOK BOOK

ROYAI RFFR If purcbased by tbe Wife wil1 keep

nUlfIL DLCn Husband Home* RENO BREWING CO.

SOUR MILK DOUGHNUTS

2 eggs, beaten light, 1 cup sour milk,

3 even tablespoonfuls melted but- % teaspoonful soda,

ter, 1 saltspoonful each of cinnamon

4 cups Gold Medal Flour, and salt.

1 cup sugar,

Enough more Gold Medal Flour to make just soft enough to roll out. Mix the dough rather soft at first. Have the board well floured, and the fat heating. Boll only a large spoonful at first. Cut into rings with an open cutter. Mix the trimmings with another spoonful. Work it lightly till well floured and roll again. Eoll and cut all out before frying. The fat should be hot enough for the dough to rise to the top instantly.

DOUGHNUTS AND CRULLERS

The fat should be in a deep pot (to obviate any danger of boiling over), and should be of sufficient depth to cover the dough, when first dropped in. It should be smoking hot, or the dough will absorb grease and be soggy. Not more than half a dozen should be dropped .in at any one time, or the fat will be unduly cooled and some of the cakes submerged during the entire cooking; in which case the cakes when cooked will be greasy and not light. One or two pieces of dough should be cooked first as testers. When done the cakes should be drained on unglazed paper, then rolled in powdered sugar.

ALMOND COOKIES

% cup butter, 1 cup sugar,

1-3 cup almonds blanched and finely 1 egg beaten lightly,

chopped, % teaspoonful cinnamon,

% teaspoonful cloves, % teaspoonful nutmeg,

% teaspoonful salt, Grated rind of half a lemon,

2 tablespoonfuls sherry wine, 1 cup Gold Medal Flour,

1 cup Gold Medal Eolled Oats, 2 teaspoonfuls baking powder. Cream the butter; add the sugar gradually; add egg well beaten without

separating; almonds, Gold Medal Flour, oats, spices, baking powder, thoroughly mixed; add lemon rind and sherry. Drop in piles about the size of an English walnut — 1% inches apart on a buttered sheet. Spread with a spatula and press the half of an almond meat on top of each. Bake in a moderate oven 12 to 15 minutes.

GERMAN DOUGHNUTS

Scald 1 pint milk, pour hot over 1 pint Gold Medal Flour, and beat till smooth; add % teaspoonful salt, and let cool. Add beaten yolks of 4 eggs, 1 tablespoonful melted butter, 1 teaspoonful flavoring, y2 cup sugar, beaten whites of eggs, 1 cup flour mixed with 2 teaspoonfuls baking powder, and more flour to make a soft dough. Eoll, cut, and fry.

2 cups Gold Medal Flour, 4 tablespoonfuls sugar,

3 teaspoonfuls baking powder, 1 teaspoonful nutmeg, 1 egg, 1 cup milk.

Sift the dry ingredients together, beat the egg until light and add to the milk, and if flavor is used, add it now. Pour the liquid into the flour and mix thoroughly and roll one-half inch thick, cut with a doughnut cutter and drop into smoking hot fat.