MIGLIAVACCA GO

208 SECOND AVE. SOUTH

H. SILVER & CO., Use.

DEALERS IN

^Diamonds, Watches, Jeivelry, Sterling Silver

Out c/lass, Ltmbnellas, Stc.

FOR FINE GOODS AT MODERATE PRICES GO TO

H. SILVER & CO., INC. 715 Second Avenue :: :: :: :: SEATTLE

G. C. CARMAN

FULTON MARKET dealer i> FRUITS, VEGETABLES, FISH

Hinckley Blk., Seattle, Wash. •*««] £S£E2',J8!

ESTABLISHED 1890 Sunset East 3001— Phone— Ind. 51

Madison Street Market and Grocery

Oldest Market and Grocery on Madison Street

Dealers in All Kinds of

Meats, Poultry

Groceries, Fruits and

Vegetables

1 0 1 9- 1 02 1 East Madison Street

W. N. Vandewerker

A. Z. Hamilton

\ SUNSET 2210

For Women and

1208 SECOND AVENUE

McRae&Branigan

THREE STORES 320 East Pike 901-3-5 Yesler Way 433 15th North

The Puget Sound National Bank

OF SEATTLE

JACOB FURTH, President

J. S. GOLDSMITH, Vice President

R. V. ANKENY, Cashier

Correspondents in all the Prin- cipal Cities of the United States and Europe

GOLD DUST BOUGHT

Drafts Issued on Alaska and the Yukon Territory

For Cakes and

Puddings and the

' 'Dainties' ' that

go with the "Afternoon Tea"

In hermetically

sealed tins only

Ready for

instant use

HAS NO EQUAL

for CHOCOLATE

Is made from the largest bed of

Pure Rock Salt in the World

It s as pure as

Salt can be

and is not

compounded

Costs a Trifle More, and Worth It

q LUNCHEON

In the Savoy Hotel Grill is really delightful. Cosy surroundings, comfort and good taste on every hand. Our Chef is from Monte Carlo, our service di- rected by head waiters who have had long train- ing in large Eastern cafes. Prices are moderate. Just the place to take your wife or business friend for luncheon.

q NOTHING

Could be more delightful than dinner in our ladies' cafe. If artistic surroundings, snowy tinen, fine crystal, good music, good wine and excellent service count, then THE SAVOY can please you.

The pleasure of going to the theatre is a little tete-a-tete supper after- ward. THE SAVOY English Grill has many a cosy nook, where the play may be discussed over good food, accompanied by good music.

SECOND AVENUE, NEAR UNIVERSITY STREET

"Twelve Stories of Solid Comfort"

M. & K. GOTTSTEIN

WHOLESALE LIQUOR DEALERS

WASHINGTON

HHnbn KuapittB of

®I|P SaMps' Auxiliary

(Compiled bg

ilra. 9tgtattusttii Arnnamt Mvb. HHUltam (UnttatHn

&?attl?, fflaa^tngton 10D5

MERCHANTS PRfNTINQ CO., SEATTLE

LIBRARY of CONGRESS Two Copies Received

DEC 26 ^03

K Copyright Entry

Copyrighted 1908

Card of Thanks

We wish it were possible to name and thank indi- vidually all those who assisted this book. We are deeply indebted to those who managed the advertising depart- ment— to those who contributed their best and choicest recipes — and to all who have lent their support and assistance.

Table of Weights and Measurements

1 cupful equals half a pint.

14 tablespoonfuls equal 1 cupful.

3 teaspoonfuls equal 1 tablespoonful.

1 cupful of butter or lard is 7^ ounces.

2 tablespoonfuls of butter are 1 ounce. 1 level cupful of flour is 4 ounces.

1 quart of flour just rounded over is 1 pound.

1 moderately heaped tablespoon is 1 ounce.

1 cupful of milk is 8 ounces.

1 cupful molasses holds 12 ounces.

1 level cupful of granulated sugar is 7 ounces, a round cupful is half a pound.

1 level cupful of brown sugar is 6 ounces.

Many have been the opinions expressed about the relation of the soup to the rest of the meal, some considering it a meal in itself and others looking upon it as flavored water, only fit for children and invalids. Most of us coincide with the French authority who calls soup the preface to the feast, and which is, in fact, a stimulant for the more or less elaborate menu to follow.

As a rule, for a large dinner of many courses, the soup should be as light as possible, whereas for a plain dinner it may be much richer and more satisfying. In the making of soups there is a difference of taste as to which portion of the beef is best for the purpose. The shinbone contains the marrow which adds strength and thickness to the soup, while the neck makes a more nutritious soup. A piece of beef liver imparts a pleasant flavor to many soups.

In making soup, bring the cold water in the soup pot with the meat and bones to a boil slowly, and let it simmer for hours, never boiling and never ceasing to simmer. Skim off every bit of fat. Do not use too much salt; a little is advisable, as it causes the scum to rise. Long soaking in cold water draws out the juices of the meat and dissolves the gelatine. Bones, both fresh and those partially cooked, meats of all kinds, vegetables of various sorts, all may be added to the stock pot, to give flavor and nutriment to the soup. There are three classes of soup — clear, thick and purees. The first is clear and thin; the second about as thick as cream, but not transpar- ent, while in a puree all the ingredients are rubbed through a sieve.

Beef Soup a la Julienne.

Cook all the vegetables in a separate kettle. Use a nice piece of soup meat, about four pounds, and a large soup bone. Cut up two car- rots, two turnips, quarter of a head of cabbage, one head of celery, a few tomatoes, some ham; cut up very fine a handful of peas and a few tablespoons of corn (you may use canned). When tender pour your soup stock over the cooked vegetables. Season to taste and serve. You may add some noodles, cut into little squares, but not too many, or it will be thick.

What bank is more reliable than the Pug-et Sound National?

ONE THOUSAND FAVORITE RECIPES

Beef Tea.

One pound round steak, have all fat removed, and cut into dice. Add one pint cold water, sprinkle salt over meat and allow to stand half an hour; then put in a clean kettle and boil slowly for twenty minutes, covering with a lid. Strain. Can be used either hot or cold. MRS. WM. GOTTSTEIN.

Clam Nectar.

Heat clam nectar (canned or fresh clam juice). Add pepper, salt and a little grated onion. Serve in bouillon cups with a teaspoonful of whipped cream on top.

MRS. M. A. GOTTSTEIN.

Cream of Mushroom Soup.

Half pound of mushrooms, four cups chicken stock, few slices onion, quarter cup butter, quarter cup flour, one cup cream; salt, pep- per; two tablespoons Saute rne. Chop mushrooms, add to chicken stock with onion; cook twenty minutes and rub through a sieve. Cook flour and butter together; then add cream, salt and pepper to taste. Mix above stock with this cream sauce and just before serving add wine. Serve with croutons. R. LOBE.

Cream of Celery Soup.

One and a half pounds of lean veal chopped; one moderately young chicken, jointed; add two quarts of cold water and simmer until meat is cooked. Remove the breast of chicken, and all best parts of the meat. Return the bones to the pot and boil hard for one hour. Strain, and let cool over night. (The chicken will make a dozen croquettes, or nice salad). About an hour before using the soup skim off all the fat, and put the stock, which should be a jelly, into a kettle. Let it slowly come to a boil, salt and pepper it. Add a cupful and a half of good, sweet cream, and two teaspoonfuls of flour made smooth in the cream and brought to a boil. Have ready a cupful of celery, chopped fine; stew it for half an hour in a little salted boiling water; drain off the water and add the celery to the soup. Have a teaspoonful of cracker crumbs in the bowl, and serve immediately, before the crackers are soaked. MRS. M. M. FREDRICK.

Cream of Peas or Asparagus.

Cook peas or asparagus in stock until soft; pass all through sieve. Heat one pint cream, pour in tureen, and pour boiling stock in. Add custard squares. MRS. A. DINKELSPIEL.

RELIANCE 3SKS