WESTERN MUSIC CO

PIANOS and PLAYER PIANOS

12-14 EAST FOURTH ST. RENO, NEV.

THE JUST-WED COOK BOOK

CHALMERS 1917

Quality First

The car with unlimited power, beauty of design, and such) flexability that gear shifting is practically unnecessary.

Have you ever owned a car? If not, let your first car be a Chalmers 3400, R. P. M., thereby avoiding all costly automobile experience. Or are you now the owner, if so, are you fully) satisfied with same? If not, get the one car that has no dis-t satisfied owners. Because the Chalmers 3400, R. P. M., motor spells satisfaction in its P-U-R-R. And above all you get all of this at a nominal initial cost and very low up-keep and run- ning expense.

If you want to know more about this car we will be pleased to furnish you literature descriptive of same, or, better yet, if you will call at the " Lincoln Garage," 41-45 W. Fourth Street, the home and service station of the Chalmers, we will be glad1 to explain in detail the embodied quantities of this 3400, R. P. M., Chalmers.

LINCOLN GARAGE

CORRECCO BROS., Props.

Phone Main 996 41-45 W. Fourth Street RENO, NEVADA

THE JUST-WED COOK BOOK

For Dutch Lunches

A Popular Family Cafe

32 Commercial Row

RENO, NEVADA

THE JUST-WED COOK BOOK 47

>•••••»•»»•••••»<

CONSOMME OR PLAIN MEAT STOCK FOR SOUP

Consomme o? stock forms the basis of all meat soups, gravies and purees. The simpler it is made, the longer it keeps. It is best made of fresh uncooked beef and some broken bones, to which may be added the remnants of broken meats. In a home where meat forms part of the every-day diet, a good cook will seldom be without a stock-pot.

Four pounds of beef and broken bones, one gallon of cold water and two teaspoonfuls of salt. Put the meat and water on the back of the stove and let it slowly come to a boil, then simmer three or four hours, until the water is boiled away one-half; add the salt, strain and set to cool, in an earthenware dish well covered. When cold, take off the fat from the top and it is ready for use. To make soup for a family of six, take one-quarter of the stock, to which add one-quarter of boiling water, and any vegetables desired — boil three hours. Season with salt and pepper.

BARLEY BROTH

Put two pounds of shin beef in one gallon of water. Add a teacup of pearl barley, 3 large onions and a small bunch of parsley minced, 3 potatoes sliced, a little thyme and pepper, salt to taste. Simmer steadily three hours, and stir often, so that the meat will not burn. Do not let it boil. Always stir soup or broth with a wooden spoon.

TURKEY SOUP

Place the remains of a cold turkey and what is left of the dressing and gravy in a pot, and cover it with cold water. Simmer slowly four hours, and let stand until the next day. Take off what fat may have arisen, and take out with a skimmer all the bits of bones. Put the soup on to heat until at boiling point, then thicken slightly with flour stirred into a cup of cream, and season to taste. Pick off all the meat from bones, put it back in the soup, boil up and serve.

MOCK TURTLE SOUP

Take a calf 's head, a knuckle of veal, a hock of ham, six potatoes sliced thin, three turnips, parsley and sweet marjoram chopped fine, and pepper. Forced meat balls of veal and beef, half a pint of wine, one dozen egg balls, juice of a lemon. The calf's head must have had the brains removed, and must have been boiled previously till the meat slips off the bone. The broth must be saved, so as to use in the soup. Cut the head in small pieces after boiling. The veal and ham also must have been boiled and cut up, and all simmered for a couple of hours in the broth made by the calf's head. Now put all together. The forced meat balls and egg balls should be added, and all boiled about ten minutes.

VEGETABLE SOUP WITH STOCK

Cut three onions, three turnips, one carrot and four potatoes. Put them into a stew-pan with two tablespoonfuls of butter and a teaspoonful of powdered sugar. After it has cooked ten minutes, add two quarts of stock, and when it comes to a boil put aside to simmer until the vegetables are tender — about one-half hour.

MARRIED LIFE

START RIGHT

BUY A PIANO

WESTERN MUSIC CO. RENO, NEVADA

THE JUST -WED COOK BOOK

Reno Brewing Company

INCORPORATED

The Home of

Sierra and Royal Beer

NEVADA PRODUCTS

THE JUST-WED COOK BOOK 49

In the City of Reno, the greatest little city in •^^^^^^^—•^~ forty-eight states — a city situated by the most beautiful of rivers, the greatest of railroads and the grandest of moun- tains— a city possessing the most balmy climate in all the land.

Because these are the bever- ages of health and happiness; of contentment and good cheer; because they are superbly brewed from the finest material, aged to mellow ripeness and when bottled are put in your home with the su- preme sparkle, zest and flavor that prevailed in the original casks.

those who appreciate the worth of a modern sunshiny ^"•^"•i^™ brewery — a bottling plant equipped with every device to insure these beers against even the slightest contamination; by those who know the art of combining sunshine, fresh air, pure water and nutritious grains into the concentrated goodness of the very best of beers —

SIERRA and ROYAL

TELEPHONE 581 FOR A CASE

Reno Brewing Company

50 THE JUST-WED COOK BOOK

DC CD Closer to a Temperance Drink DEER Than Any Other Beer. Phone 581

CHICKEN SOUP

Time, four hours. Boil two chickens with great care, skimming constantly, and keeping them covered with water. When tender, take out the chickens and remove every bone from the meat; put a large piece of butter into a fry- ing-pan and sprinkle the chicken meat well with flour, lay in the hot pan; fry a nice brown and keep it hot and dry. Take a pint of the chicken water and stir in two large spoonfuls of curry powder, two of butter and one of flour, one teaspoonful of salt and a little cayenne; mix it with the broth in the pot; when well mixed, simmer five minutes, then add the browned chicken. Serve with rice.

CHICKEN GUMBO SOUP

Fry one chicken; remove the bones; chop fine; place in kettle, with two quarts of boiling water, three ears of corn, six tomatoes, sliced fine, twenty -four pods of okra; corn, tomatoes and okra to be fried a light brown in the gravy left from frying the chicken; then add to the kettle with water and chicken two tablespoonfuls of rice, pepper and salt; boil slowly one hour.

DIAMONDS WATCHES RINGS LAVALLIERES CHAINS

Watchmaker

& Jeweler

ROSARIES CROSSES IVORY SETS CLOCKS

PRECIOUS STONES

245 LAKE ST.

PHONE 1392 RENO. NEVADA

MACARONI SOUP— ITALIAN STYLE

Put four and one-half sticks of macaroni into a saucepan with one table- spoonfuls of butter and one onion. Boil until the macaroni is tender; when done drain and pour over it two quarts of good broth, beef, chicken or other kind. Place the pan on the fire to simmer for about ten minutes, watching lest it break or become pulpy. Add a little grated Parmesan cheese, and serve.

OX-TAIL SOUP

One ox tail, two pounds lean beef, four carrots, three onions, parsley, thyme, pepper, and salt to taste, four quarts cold water. Cut tail into joints, fry brown in good drippings. Slice onions and 2 carrots and fry in the same, when you have taken out all of the pieces of tail. When done tie the thyme and parsley in lace bag, and drop into the soup-pot. Put in the tail, then the beef cut into strips. Grate over them two whole carrots, pour over all the water, and boil slowly four hours; strain and season; thicken with brown flour wet with cold water; boil fifteen minutes longer and serve.

CREAM OF CELERY SOUP

In three pints of boiling water cook three cupfuls of celery, cut fine, until tender enough to be rubbed through a sieve. One pint of milk thickened with one tablespoonful of butter and one tablespoonful of Gold Medal Flour. Add celery salt, or extract, salt and pepper. Simmer ten minutes. A cupful of scalded cream added just before serving is an addition.

HARMONY IN THE HOME THAT HAS A PIANO

WESTERN MUSIC CO. RENO, NEVADA

THE JUST-WED COOK BOOK 51

Nevada Transfer Co.

We Haul Anything

MOVING PACKING

Concrete Warehouse

We check your baggage at your home.

No extra charge.

142 E. Second St. Reno, Nevada

52 THE JUST-WED COOK BOOK

RflYfll RFFR If Purchased fcy the Wife wil1 keep

HU I flL DLL It Husband Home. RENO BREWING CO.

SPLIT PEA SOUP WITH SALT PORK

Wash a pint of split peas and cover with tepid water, adding a pinch of soda; let remain over night to swell. In the morning put them in a kettle with three quarts of cold water, adding half a pound of lean salt pork; a teaspoonful of salt, a little pepper. Cook gently for three hours, stirring occasionally till the peas are all dissolved, adding a little more boiling water to keep up the quantity as it boils away. Strain through a colander. Serve with small squares of toasted bread. If not rich enough, add a small piece of butter.

BEAN SOUP

Soak quart of white beans over night; in morning pour off water; add fresh, and set over fire until skins will come off; throw them into cold water, rub well, and skin will rise to top, where they may be removed. Boil beans till perfectly soft, allowing two quarts of water to one quart of beans; mash beans, add flour and butter, which have been rubbed together, also salt and pepper. Cut bread into small pieces, toast and drop on soup when you serve.

OYSTER SOUP

Two quarts of oysters, one quart of milk, two tablespoonfuls of butter, one teacupful hot water; pepper and salt. Strain all the liquor from the oysters; add the water and heat. When near the boil, add the seasoning, then the oysters. Cook about five minutes from the time they begin to simmer, until they " ruffle." Stir in the butter, cook one minute and pour into the tureen. Stir in the boiling milk, and send to table.

CLAM SOUP

Boil juice of clams, make a little drawn butter and mix with the juice; stir until it boils, chop up clams and put them in; season to taste with pepper, salt and little lemon juice; cream or milk is to be added. Boil over slow fire about one hour.

CHICKEN BROTH

Cut up a chicken into small pieces and put it in a deep earthen dish, adding a quart of cold water, and setting it over a boiling kettle. Cover closely and let it steam several hours until the meat of the chicken has become tender, after which strain off the broth and let it stand over night. Skim off the fat in the morning and pour the broth into a bowl. Into the dish in which the broth was made put one-third of a teacupful rice in a teacupful of cold water, and steam as before until the rice is soft; then pour in the broth and steam an hour or two longer.

CREAM TOMATO SOUP

One can of tomatoes, quart of fresh, ripe tomatoes, one-half cup rice, two tablespoonfuls of butter and one of Gold Medal Flour. Peel and slice the to- matoes and put over the fire in a granite kettle, with one quart of cold water. Let them heat gradually and then add an additional quart of cold water. When this boils, put in the rice pepper and salt to taste, and continue the boiling until the rice is tender; then stir in Gold Medal Flour and butter, half tea- spoonful baking soda and one pint of milk. Boil for a few minutes and serve.

MARRIED LIFE

START RIGHT

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WESTERN MUSIC CO. RENO, NEVADA

THE JUST-WED COOK BOOK 53

Meacham s

AMERICAN GROCERY CO.

Phone Your Orders to 41

Our Specials:

Meacham's Spoon Brand Coffee

A Silver Spoon in each package

M. J. B. COFFEE

TREE TEA-Full Weight

Folger's Coffees, Spices, Extracts

Prompt Delivery 226 North Virginia St. * RENO, NEVADA

54 THE JUST-WED COOK BOOK

For Quick Service Call Up

The Eagle Express

Phone 492

We do All Kinds of Hauling Office 36 West Second Street RENO, NEVADA

SOMETHING NEW!

Mrs. Newly wed:

Why bake your own bread when you can save time, trouble and money in buying the Prize Bread of the World and delivered at your door daily? The most delicious bread you ever tasted, baked in a revolving oven. Equal distribution of heat to every loaf. Its golden brown color, texture and taste, always the same. Keeps practically fresh for three days. Only pure sweet milk 41/2 per cent butter fat used. Baker's Home-Made Bakery goods.

BARKER'S BAKERY No. 48

Phone 488 329 N. Sierra St. Reno, Nev.

SPORTING GOODS

CHAS. STEVER

Bicycles and Sundries, Fishing Tackle, Guns and Ammunition

Baseball and Tennis (roods, Pocket Cutlery, Skates

Sleds, Snow Shoes, Skies, Etc.

233 Sierra Street Phone 644

RENO, NEVADA

THE JUST-WED COOK BOOK 55

PAIGE- DETROIT

MOTOR CAR COMPANY

Manufacturers DETROIT, MICHIGAN

SERVICE STATION

112 North Center Street RENO, NEVADA

/ie Standard of Value aad Quality

Buy a Real Automobile

5 Passenger $1240 7 Passenger $1525

J. S. Malcolm & Son

State Distributors 112 North Center Street RENO, NEVADA

56 THE JUST-WED COOK BOOK

Werft 3d Street Telephone 869

Crescent Creamery Co.

Manufacturers of

Extra Creamery Butter

(Crescent I (jeamerf*

BLUE MElH 9 EXTRA

RIBBON *2 mm EL CREAMERY

BRAND l^i BUTTER

NET WEIGHT 2 IBS. ^ ^^

RENO, • NEV

Made from the Pure Pasteurized Cream

JOHN CHISM, Manager RENO, NEVADA

THE JUST-WED COOK BOOK 57

IDEAS IN SALADS

Prepare celery stalks very carefully by removing the stringy fiber until entirely free from shreds. Chop quite fine, and to two cupfuls of celery add two cupfuls of chopped lettuce, the latter crisp and fresh as possible. Season with salt, pepper and thyme, vinegar, olive oil, bay leaf. If possible, add half a teaspoonful shoyu, or Japanese sauce, which greatly improves the flavor. Mix all thoroughly and then add crab, shrimp, sardine, spiced mackerel or halibut filling. Boiled halibut, chilled in salt water, makes a good combination with crab, and when broken into small portions and allowed to stand for an hour or so, in the same salt water with crab, can with difficulty be distinguished from the crab itself. For sardine, potato, and meat salads, a tablespoonful of onion juice is desirable.

Make mayonnaise dressing by using the yolks of three or four eggs, accord- ing to the quantity desired, and after beating add, drop by drop, pure olive oil, stirring constantly until the mixture begins to thicken. Then a larger quantity of oil may be stirred in until the mixture becomes of proper con- sistency, about like heavy cream; do not season until thickened for fear of curdling. Salt very sparingly, and if desired sift in a little cayenne pepper, a few drops of lemon, two teaspoonfuls of spiced mustard vinegar from mustard pickles.

CHICKEN SALAD

Cut cold roast or boiled chicken in small dice, add celery cut fine, season with salt and pepper. Mix with French dressing and put aside for an hour or more. Just before serving stir in some mayonnaise slightly thinned with lemon juice or French dressing, arrange on lettuce leaves and cover with thick mayonnaise.

CRAB SALAD

One pint of crab meat, two stalks of celery, cut fine; one hard-boiled egg, chopped fine, and one tomato cut into small pieces; season with salt, pepper and vinegar, mix in salad bowl, garnishing it with crisp leaves of Ittuce; dress with mayonnaise dressing.

LOBSTER SALAD

Cut the lobster into small squares and season with two tablespoonfuls of vinegar, two of oil, one teaspoonful of salt and pepper and let it stand in a cool place for an hour. When ready to serve line the salad bowl with crisp lettuce leaves, and after mixing the lobster thoroughly with mayonnaise place it on the lettuce. Serve with toasted crackers and cheese.

SALMON SALAD

Remove bones and skin from salmon. Drain off liquid. Mix with French dressing or thin mayonnaise; set away for awhile. Finish same as lobster salad. Other fish salads may be prepared in same manner.

TOMATO SALAD

Pare with sharp knife. Slice and lay in salad bowl. Make dressing in the following manner: Work up saltspoon of each of salt, pepper and mustard, two tablespoonfuls of salad oil, adding a few drops at a time, and, when thor- oughly mixed, whip in with an egg, beaten, four tablespoonfuls vinegar; toss up with fork.

68 THE JUST-WED COOK BOOK

Mr. and Mrs.

The NEVADA TEA STORE sincerely congrat- ulates you on this auspicious occasion and wishes you all joy and happiness and trust that you will find this useful cook book helpful to you in your house- keeping duties.

The NEVADA TEA STORE also can be very helpful to you, if you will do your trading with us and on your first order of goods we will allow you a special discount of 10 per cent, in order to induce you to try our goods.

We roast all our Coffee fresh every day and we manufacture all our Baking Powder and Extracts.

Make up your order for the following articles and phone to us and we will allow you a 10 per cent discount and also give you premium coupons :

Teas, Coffees, Baking Powder, Extracts, Spices, Chocolate and Cocoa, Salad Oil, Rice, Laundry and Toilet Soaps.

We also have a full line of Bakery Goods.

We pay all parcel post charges on out of town orders.

Nevada Tea Store

PHONE 986-J

340 N. Virginia Street Reno, Nevada

THE JUST-WED COOK BOOK 59

Sierra Beer for Health Phone 581

COLD SLAW

Chop or shred a small white cabbage. Prepare a dressing in the proportion of one tablespoonful of oil to four of vinegar, a teaspoonful mustard, salt and sugar, and pepper. Pour over the salad, adding, if you choose, three table- spoonfuls of minced celery; toss up well and put in a glass -bowl.

POTATO SALAD

Four large potatoes, one-half a small onion, a little celery, chopped fine. If the potatoes have been boiled in their skin they are better. The dressing consists of one cupful of cream, one tablespoonful of corn starch, one egg, two tablespoonfuls of butter, three tablespoonfuls of vinegar, one-half teaspoonful of mustard, one of sugar, salt and pepper to taste.

CELERY SALAD

Two bunches celery, one tablespoonful salad oil, four tablespoonfuls of vinegar, one teaspoonful of sugar, pepper and salt. Wash and scrape celery; lay in ice-cold water until dinner time. Then cut into inch lengths, add above seasoning. Stir well together with fork and serve in salad bowl.

LAVALLIERES

Watchmaker

ROSARIES CROSSES IVORY SETS CLOCKS

PRECIOUS STONES

245 LAKE ST. PHONE 1393 RENO. NEVADA

APPLE SALAD WITH HERRINGS OR CARDELLEN

1 pound apples, 4 ounces chopped Sardellen or

2 hard-boiled eggs, pickled herrings,

y2 gill vinegar, 4 tablespoonfuls salad oil,

% teaspoonful chopped onion, 1 teaspoonful capers,

Sugar to taste.

Soak the herrings or Sardellen, then chop them finely and mix with the oil, vinegar, hard-boiled eggs (chopped finely) and the capers. Add the apples, cut into tiny dice, flavor with pepper and sugar, and mix all thoroughly.

EGG SALAD

Cut hard-boiled eggs in half lengths, rub their yolks through a sieve, mix with equal weight of Parmesan cheese, season with chopped chives, pepper and salt, and enough butter to moisten. Fill the whites with this mixture, serve on lettuce, and garnish with sliced tomatoes.

ENDIVE SALAD

1 head endive, 4 hard cooked eggs,

French salad dressing, 1 pint boiled potatoes, sliced.

Wash and dry endive picked off the green outer leaves and use only the light-colored feathery leaves. Arrange on salad dish with white leaves in cen- ter. Place eggs, cut into quarters lengthwise, around carefully, and mix with potatoes and pour over all French dressing.