PINKSTAFF BROS

80 THE PHILALETHEAN COOK BOOK

CHERRY PIE.— Pit two cups cherries, add 1 cup sugar, tablespoon butter cut into small pieces, sift over top 1 tiiblespoon flour. I*ut in uncooked i>ie crust and bake in moderate oven. . — E. L. M.

GERMAN APPLE CAKE.— Sift together 2 cups flour and heaping teaspoon baking powder, rub in table- spoon butter, add pinch of salt, a well beaten egg and sweet milk enough to dampen to a dough that can be rolled. Roll to one-half inch thick or less and line a large pie tin that has straight sides. Pill this with pared and sliced apples. Arrange in orderly rows. Sprinkle Avith dried currants and grated rind of lemon and a gen- erous amount of sugar. Sprinkle over all cinnamon, serve hot or cold and with cream if desired. — Mrs. Htrang

JEFFERfiON DAVIS PIE.— Three eggs reserving whites for top,, one and one-half cups sugar, one-half cup butter, 2 cups cream, 1 tablespoon flour, flavor with vanilla. Makes t\vo pies. — Dixie Davis.

LEMON CUSTARD PIE.— Two eggs, 1 cup sugar, 1 lemon, 1 large tablespoon corn starch, beat yolks of eggs and sugar till creamy, add corn starch dissolved in a little cold water, then stir into a pint of boiling water, put in double boiler and cook till thick. Add the juice and grated rind of lemon, put on crust previously bak'cd. Beat the whites of eggs stiff, add 2 tablespoons of sugar, si)read over the to]) and return to the oven to bro^Ti.

— Alice Caley.

MINCE PIE MEAT.—Thvee boAvls chopped meat, 5 bowls ch()])ped apple, 1 bowl suet, 2 bowls raisins, 2 boAvls currants, 1 bowl vinegar, 1 bowl cider, 3 bowls sugar, 2 cups black Avalnuts, one-half pound citron, 2 tablespoons cinnamon, 2 tablespoons nutmeg, 1 tablespoon cloves, 1 tablespoon salt, 1 tablespoon black pepper. Moisture taken from the beef stock. Cook until heated through, ad- ding suet after taking from fire and mix thoroughly.

— Mrs. Marshal Masters.

E. H. WEBB Phone Montrose 101

Rainbow Garage, Auto Repairing

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Reinhold-Tianoway Grocery Co.— The Richelieu Store

THE PHILALETHEAN COOK BOOK ^

LEMON PIE. — One cup boiling water, 1 cup sugar, I toa>?[)oon birttor. Stir up a heaping tablespoon corn starch in cold water, put in the above mixture and boil until clear. After removing from fire, stir in the beaten yolk of 1 egg, add juice and rind of 1 lemon. Bake crust before putting mixture in. — Mrs. W. P. Grose.

PINEAPPLE PIE — One small can grated pineapple, juice of 1 lemon, 1 cup sugar, 1 cup boiling water, thicken with corn starch.* Use white of egg on top.

— Mrs. John Baker.

PUMPKIN PIE.— Three eggs beaten separately, 2 cups milk, 1 cup sugar, 2 cups pumpkin, 1 teaspoon gin- ger, I teaspoon nutmeg or cinnamon, mix all together and put Avhites in last, folded in before baking. Makes two pies. — Mrs. J. W. Callaway.

PUMPKIN PIE.— Cook the pumpkin thoroughly, then let it stew on the back of the range until the moisture drys out and it is dark brown. If coarse or stringy run through a seive or a colander. To one cup of pulp add one tablespoon of cooking molasses, 1 teaspoon salt, three- fourths teaspoon each of vanilla, cinnamon and ginger, three-fourths cup of sugar, two and one-half cups sweet milk, and one well beaten egg. Bake in a plate lined with good wholesome crust for thirty minutes or until thor- oughly done and brown to a beautiful golden hue. Serve Avarm or cold. — Mrs. J. L. Atkinson.

SWEET POTATO PIE.— One pound steamed pota- to, finely mashed, 2 cui)s sugar, 1 cup cream, one-half cup butter, .*] beaten eggs, flavor with lemon or nutmeg.

, — Mrs. Joe Callaway.

BANANA PIE. — Make a custard in double boiler of 1 pint milk, 2 tablespoons flour, i^ cup sugar and 2 egg yolks. Slice bananas in baked crust and pour hot qustard over them. WTien cold serve with whipped cream.

— Mrs. J. Guy Buily.

JOHN L STIVERS, Attorney-atLaw, Montrose. Colo.

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"82 THE PHILALETHEAN COOK BOOK

VIRGINIA MINCE MEAT.— Two pounds beef, 2 pounds suet, 2 pounds currants, 2 i)ounds raisins, 1 pound citron, 4 pounds apples, 2 pounds Sultana raisins, 2 pounds sugar, li^ pounds candied lemon peel, 2 nutmegs, one-fourth ounce cloves, one-half ounce cinnamon, one- fourth ounce mace, 1 quart of sherry or home-made wine, 1 quart brandy, 1 teaspoon salt, the juice and rind of 2 lemons, 2 oranges. Simmer meat till tender and chop fine. Chop apples and suet, stone raisins, shred citron. Mix all dry ingredients together, then add juice of lemons and oranges. Pack in stone jar and pour on brandy. Thin with wine or cider. This was a recipe used by Mar- tha Washington and has come down in the Custis family through Mary Custis.

— Mrs, Robert E. Lee and Mrs. T. L. Hutton.

YANKEE PIE.— Take pan 1 to 3 inches deep, dredge Avith butter, then slice in pan apples to make it 2 inches deep. Grate over it nutmeg or other spice if preferred. Dot over with butter and a little sugar. Then make a batter with one and one-half pint of milk, 2 eggs, 1 heap- ing teaspoon baking powder, pour over the apples and bake. — Mrs. J. G. Redding.

LEMON PIE. — One and one-fourth cup sugar, one- third cup flour, 1 cup boiling Avater, i^ teaspoon salt, 1 teaspoon butter, 3 eggs, grated rind and juice of 1 lemon. Mix sugar, flour and salt, add boiling water, well beaten yolks of eggs, grated rind and juice of lemon and one tea- spoonful butter. Cook well in double boiler. Fill baked crust and cover with meringue made of whites of eggs beaten stiff, 14 cup powdered sugar and 1 teaspoonful lemoti juice. — Mrs. G. 0. Earnest.

ENGLISH WALNUT PIE.— One cup sugar, 1 cUp milk, 1 tablespoon butter, 2 egg yolks, 1 cup nuts. Cook like fudge, then beat to a cream. Add flavoring and nuts. Put in baked shell and meringue on top.

— Mrs. W. II. Fleming.

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Reinhold-rialloway Grocery Co. — The Richeliea Store

THE PHILALETHEAN COOK BOOK 83

MERINGUE.— For one large pie, take the stiffly beaten whites of 2 eggs and add gradually to the whites 2 tablespoons of fine granulated sugar, beating hard all the time until, it is quite stiff — several minutes. Spread this on the pie or pudding and return the dish to the oven to color a delicate brown. — Mrs. R. A. Leisy.

LEMON RAISIN PIE.— Three eggs, 1 cup sugar, 1 small cup sweet cream, li^ cui)s raisins and 1 lemon. Beat yolks of eggs, add sugar and cream, and grated rind of lemon, then the juice and stir well while mixing juice. Beat the whites of the 2 eggs and add raisins. Pour into crust and bake in moderate oven. — Mrs. C. L. Brosh.

COCOANUT CUSTARD PIE.— Two eggs, three- fourths cup sugar, 1 large spoon flour, a pinch of salt, 1 pint boiling water and butter size of a nut. Mix e^gs, sugar, flour, salt and butter, add boiling water and cook in double boiler until thick, then add about ^^ cup cocoa- nut and pour into baked crust. Beat the whites and spread on top and brown. — Mrs. C. L. Brosh.

ORAPE PIE. — One and one-half cups ripe grai)es, 1 egg, 1 tablespon flour, 14 ^^P cream, butter size of English walnut and three-fourths cup sugar. Mix all to- gether and bake in double crust. — Mrs. C. L. Brosh.

SOUR MILK PIE.— One and one-half cups sugar, 4 egg yolks, 1 heai)ing tablespoon flour, 4 tablespoons but- ter, 2 teaspoons vinegar, 1 cup sour milk (large), 1 tea- spoon cinnamon, Yo teaspoon cloves, 14 pound raisns. Cook until thick and put in baked pie crusts adding meringue made of 4 egg whites and 4 level tablespoons sugar. BroAvn lightly. For two pies.

— Mrs. E. B. Johnson, Idaho.

REAL CREAM PIE. — One cup Avhipping cream, whites of .2 eggs, whip both very stiff. Add ^ cup sugar and flavor to taste. Put in a baked crust which has been cooled and serA^e at once. — Mrs. Elmer Eipper.

JOHN L STIVERS, Attorney-atLaw, Montrose. Cok

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Reinhold-GaDoway Grocery Go. — The Richelieu Store

84 THE PHILALETHEAN COOK BOOK

RHUBARB /VA\— Cover plate with crust. Peel and cut rhubarb in inch pieces, place on plate as you would aj)ples. Do not heap in center, have even with outer crust. Sprinkle 1 cup sugar and scant cup flour over toj) and dot with butter. Also sprinkle with nutmeg or ciiuiamon. (\)ver with top crust and bake in quick oven. — Mrs. A, T, Hawkyardj Olathe^ Colo.

RHUBARB PIE.—Vael and slice rhubarb in small cubes enough for a pie. Cover rhubarb in a dish with boiling water and let steam 20 minutes. Pour off water. Mix yolks of 2 eggs with 1 cup sugar, 2 tablespoons of flour, 4 tablespoons melted butter and stir in rhubarb. I*our into a pie pan lined with rich pastry and bake in moderately hot oven. Beat whites of eggs and put on top.

— Mrs. J. W. Page.

ENGLISH WALNUT PIE.— Beat yolks of 2 eggs and 1/^ cup sugar to a cream. Add 1 tablespoon lemon juice, the juice and half the grated rind of one orange and 14 cup chopped English walnuts. Line a deep pie ])late with pastry and when half baked- add filling with meringue made of whites of two eggs, two tablespoons sugar and two tablespoons chopped nuts. Return to oA^en and bake a rich brown. — Mrs. J. E. Deno.

PIE CRUST. FOR ONE PIE.— One cup flour, 1 level tablespoon corn starcli, pinch of baking powder, i/^ tea- spoon salt, sift together; two heaping tablespoons lard, four or five tablesj)oons very cold water. Do not work too much. — Mrs. B. B. Christ ianson.

STRAWBERRY SHORTCAKE.— One quart flour,

2 teaspoons Price's baking powder, one-half teaspoon salt,

3 teaspoons sugar. Mix and rub in 2 heaping tabl^poons butter, add 1 egg weU beaten. Mix to a rather soft dough Avith sweet milk. Divide in two parts. Roll half and spread with melted butter, then lay second half on first half and bake. When cool separate and lay in berries and sugar. — Mrs. Ray Brat fain.

JOHN L STIVERS, Attorney-atLaw, Montrose, Colo.

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Real Estate^ Loans, Insurance.

, .Christianson and Simmons

THE PHILALETHEAN COOK BOOK 85

BRANBURY TARTS.— Make a good rich paste and roll as for little turii-over pies. Make a dressing of 1 cup stoned raisins choped fine, juice of 2 lemons and the rind of one, 1 cup sugar, 1 rolled cracker. Mix and spread on paste, turn over and pinch together with your fingers to keep together. — Elizabeth M. Schnur.

CHOCOLATE PIE.— Four eggs beaten separate, 1^ cups sugar, 3 tablespoons flour, 14 ^^P chocolate, butter size of egg, milk enough for two pies. Mix sugar and flour together, add a little milk to the yolks of eggs before beat- ing, then add sugar, flour and beaten yolks to the boiling milk, stir constantly till thick enough. Add a little sugar and vanilla to the beaten whites and put on top. BroVn to a delicate brown. — Mrs. Karl Orme.

SEUG&KINIKIN . . . Atorneys-atLaw

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Western T| ^ O /.

Slope Ueet iSuSar

Chemical analysis shows no difference between beet sugar and cane sugar for any purpose.

Remember Beet Sugar for Canning and House- hold purposes.

When you buy beet sugar made on the Western Slope you help your neighbor who grows the beets and you contribute to the general prospi-rlty of your community.

ASK YOUR DEALER FOR HOLLY BRAND BEET- SUGAR

Holly Sugar Corporation

The Great Things of Life

There are homes that make you feel older the moment you enter their doors. And there are other homes that glow with the spirit of youth, which is symbolized by light.

Make your home a home of youth ; flood it with the glow of Edison Mazda Lamps. And somewhere, in the cellar or attic, set aside a special lighted cor- ner where father and the boy can play, and keep on being young forever.

MAZDA LAMPS

Western Colorado Power Co.

^'Efficient Public l^ervice/^

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Reinh9ld-(ialloway Grocery Co. — The Ridielien Store

THE PHILALETHEAN COOK BOOK 87

EVERTON TAFFY. —IAqM 3 ounces butter in sauce- pan. Add 1 pound bro\iTi sufjar. After it has simmered 9 or 10 minutes test it until it has reached the crack sta{2:e. Turn it out into buttered pans to cool. WTien partly- cold score into squares. Wrap each square into paraffin paper. Nuts may be added by sprinkling over the pan before pouring out. . — Grace T, Smith.

HEAVENLY DELIGHT.— OnehsiU cup com syrup 2 cups granulated sugar, about 5 tablespoons water, boil without stirring until it gets hard in water. Take off fire and stir into beaten whites of 2 eggs, add nuts and flavoring. Beat until stiff enough to put into deep plates.

— Mahelle Lucas Holland.

MARSHMALL0W8.—S6sik one-half box Knox gel- atine ard three-fourths cup cold water. Boil 2 cups granulated sugar in three-fourths cup of water until it hairs, then pour into a deep bowl and add gelatine. Beat with an egg beater until thick as mush. Cover a platter well with powdered sugar, pour on the platter and spread thin, Then cover top li^ith powdered sugar. When cool cut into squares and roll in powdered sugar.

— Mrs. J. W. Tripler,

MEXICAN PENOCHE.—T^o pounds penoche su- gar, 1/^ pound glucose, 2 quarts water. Cook to 240 by the thermometer or a stiff wax when you try it in water. . Take off of fire, add 2 teaspoons of salt and 2 pounds pecans (stir salt and pecans in well) then put on Avax paper like drop cakes. — F. W. Spalding.

CHOCOLATE CARAMELS.— One cupful molasses and 2 teacups of white sugar, dissolve over fire and add piece of butter size of egg and one-fourth pound of grated chocolate. Boil until small quantities dropped into iced water becomes quite firm, then pour into greased squares of paper to cool. — John D. Robuck.

JOHN L STIVERS, Attomey-atLaw, Montrose. Colo.

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GLOVER'S MANGE BEST FOR DANDRUFF and FALLING HAIR PINKSTAF FBROS. BARBER SHOP

88 THE PHILALETHEAN COOK BOOK

NUT CANDY. — Six cups or three pounds granulat- ed sugar, 1 cup corn syrup, li^ pint cream, 2 pounds English walnuts (hulled) 2 teaspoons flavoring. Cook sugar, creani and syrup until it will harden when dropped in cold water, remove from stove and stir in nuts and flavoring and stir until creamy. Pour into buttered tins and cut in squares before it is quite cold.

—Mrs. L. J. Hole.

ORANGE STB AW H.— reel of 4 oranges, cut in strips 14 i^ch wide and 3 or 4 inches long, cover with cold water and let stand 24 hours, drain and add fresh water, boil constantly for I14 hours, changing the water every 20 minutes, pour off water and add li/^ cups of sugar, and 2 tablespoons of water, boil until very thick without burning. Remove the straws with 2 forks and toss lightly through granulated sugar. — Mrs. A. E. Guy.

PERSUADERS.— Vnt through the chopper 1 cup each of seeded raisins, nuts, figs, dates and moisten with a few drops of lemon juice or vanilla. Knead until well blended. Sprinkle the moulding board with confectioner's sugar to prevent sticking. Roll about i^ inch thick or less, cut in small rounds, sprinkle thick with granulated sugar, pack in tin boxes between layers of waxed paper until ready to serve. Alma Busey.

PUFFED RICE BRITTLE— Two cups brown sugar, y2 cup of water 14 ^^P butter, cook until hard, cover bot- tom of pan with rice, cocoanut and peanuts, pour syrup on and cool, cut in squares. — Mabel Lucas Holland.

BUTTER SCOTCH.— One pint strained honey, one pint sugar, one-half pound butter. Boil together until it will iharden in water. I*our on buttered tin and cut in squares. - • — Miss Dewey.

CHOCOLATE CHIPS. — One cup brown sugar, 1 cup molasses, 1 teaspoon butter, pinch of soda, cook until it hardens, pull and dip in sAveetened chocolate.

— Stella Clayhaugh.

das. AHwsoii-GATES =^,^- TIRES '^'^T^Z

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THE PHILALETHEAN COOK BOOK 8?

COCOANUT CARAMELf^,—! pint milk; butter the size of an egg; 1 small cocoanut grated fine; 3 lbs. Avhite sugar; 2 teaspoons lemon. Boil slowly until stiff (some beat them to a cream. ) Pour into shallow pans, and when partly cold cut into squares. — Mrs. J, O, West.

SMITH COLLEGE FUDGE.— One cup granulate sugar, one cup brown sugar, y^ cup cream or rich milk, 14 cup corn syrup, butter size of four walnuts. Melt but- ter before adding to mixture, cook until forms soft ball. Set out and get cold, then beat until creamy. Add nuts if desired and flavor to taste. — Mrs. C. 8. Larson.

FONDANT. — For all Cream Candies. — Three and one-half pounds of granulated sugar, li/^ pints of w^ater, 1 tea>?poon cream tartar, mix all together in a granite ket- tle, set in a pan boiling water on stove until sugar is dis- solved, then remove kettle from w^ater and place over brisk fire. After boiling about 15 minutes try in cold w^a- ter, when it will form a soft ball between thumb and finger it is done. Remove at once and set in pan of cold Avat^r .and watch. When it begins to cool keep stirred from bottom and sides of pan. Beat until it becomes stiff, tlen turn out on buttered platter and knead 'as would dough. Divide and flavor as desired.

— Mrs. Oscar Lampman.

FUDGE. — Two cups granulated sugar, two-thirds cup of milk and cream mixed, ly^ bars grated chocolate. Butter size of walnut. Let boil hard for 8 minutes. Re- move from fire and beat to a cream. Turn out into a buttered j^late. WTien cool mark off in squares.

— Mrs. Abe Fauher.

SOUR CREAM CANDY.— Three cups brown sugar, 1 cup sour cream. Cook until it just forms in water, but- ter size of walnut. I teaspoon vanilla, take off and beat vigorously. Just before hard enough add 1^ pound chopped nuts. Pour into buttered tins and cut in squares.

— Mrs. Joe Callaway.

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90 ' THE PHILALETHEAN COOK BOOK

DATE LOAF, — 3 cups granulated sugar, 1 cup of sweet milk, put on and boil until it forms soft ball, have chopped and seeded 1 package of dates and while this is still hot put in dates and beat till dates are all dissolved, then add 1 cup nuts, wet towel, pour this on to it and shape into long loaf. Put on jdatter and slice.

— Freda Thompson,

CANDIED NUTS AND FRUITS,— Take 1 cup of molasses, 1 cup sugar and one-third cup water; boil until it hardens instantly when dropped in ice water. Place iii a double boiler and keep hot. Dip in the fruit or nuts singly and remove with fork. Place on buttered dish.

— Cora Smith,

PEANUT BRITTLE,— Have a heavy frying r^ar smoking hot, pour into it 2 cups granulated sugar and let dissolve. When the last has gone into a syrup, add 2 teaspoons butter and about i/^ level teaspoon soda. Have buttered plate covered Avith peanuts and pour hot syrup over. — Mrs. J. R, Starns-

QUINCE HONEY,— Chopped quinces (uncooked) syrup of sugar and water. Two parts sugar to one of water. Ccok quinces in syrup until tender. If too dry add water. — Mrs, Hugh F, Lorimer,

MILLIONAIRE FUDGE,— 1 cup granulated sugar, 1 cup pulverized sugar, 2 squares of chocolate, Yo cu]> condensed milk, 20 marshmallows. Cook until it makes soft ball in water, add butter size of walnut, % teaspoon of vanilla, let cool and beat occasionally, add 1 cup of coarsely cut Avalnuts and iK)ur into buttered pans.

— Mrs, M, S, Gregory,

HEAVENLY HASH.—Z cups granulated sugar, white of 2 eggs, 4 tablespoons corn syrup, moisten well with water and cook until will harden in water. Pour over white of beaten eggs in crock and beat until stiff, then pour in cupful of nuts. Spread on buttered dish and cut in squares Avhen cold. — Miss Lou, T, Staples.

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THE PHILALETHEAN COOK BOOK ST

TURKLSH DELIGHT.— One box Knox gelatine Xo. 1? V2 ^^ip ^^Id water. Let stand until dissolved. I/2 ^^P boilin«: water, juice of 1 lemon, grated rind and juice of 1 orange, 1 quart sugar. Boil these ingredients 15 minutes. Have ready Y2 pound choped nuts, lA cup citron cut fine, V2 ^^^P candied cherries cut fine. Stir all together and l>our into greased pans to cool. Cut into squares and roll in i>owedered sugar. — Rachel Fell Treakle.

FUDGE. — 2 cups of granulated sugar, 14 cup of water, 2 ounces chocolate, 2 tablespoons butter, 1 teaspoon vanilla. Mix the sugar with the water. Add chocolate and syrup. Boil gently until it fonns a soft ball when tested in cold water. Just before removing add butter; then beat the liiixture until it thickens. Add vanilla and pour into a buttered pan. — Venia Belle Davis.

GRAPE FRUIT AND ORANGE /STi?ATF^\— Take rind of both or either, remove all pithy white you can cut in strings 14 iiich wide, place in pan and fill with water, let boil 2 or 3 hours, or till rinds are well done, changing water ^eveial times. (This removes the bitter taste.) Put 1 cup sugar on well drained rinds. (This is enough for 2 grapefruits.) Let simmer till they are dry, roll in powdered sugar and lay separately on platter.

— Josephine Simpson.

STUFFED DATES.— Tixke nice large dates, seed them, have cheese grated, put 14 walnut meat with cheese around it in opening of date and roll in i)owdered sugar.

—Elizaheth Trotter.

HONEY LOAF. — 3 cups white sugar, 1 cup water; 14 cuj) of honey, let toil till it forms soft ball, then i)our into another pan and set aside to cool. \Mien about half cold beat until it sugars, then pour on buttered board and knead until it creams; add cup chopped nut meats and small can chop])ed maraschino cherries. Squeeze all the juice from these, put into mold and cut in squares the next day. — Elizabeth Simpson.

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92 THE PHILALETHEAN COOK BOOK

DIVINITY.— Cook in 2 pans, first pan 3 cups of granulated sugar, 1 cu]) corn syrup, three-fourths cu]> of water, pinch of salt. Second pan, 1 cup sugar, one-fourth cup Avater. Cook until strings from spoon then stir this into the beaten whites of 3 eggs, (^ook first pan until it hardens when dropped in cold water. Then stir second Into first with 1 cup chopj.ed nuti^ and good sized lumj) of butter. Beat until cool and pour into butt<*red pans or on oiled paper. — Edith Greene,

NUT TAFFY, — Two cups of granulated sugar, one cup of Karo, i/^ cup water, 14 teaspoon cream of tartar. Mix well and boil until it becomes very hard and brittle when tested in cold water. Turn into buttered dish when cool enough to handle, work in i/^ cup of chopped nuts. Pull tie taffy, touchiDg it very lightly with tips of fingers. — Alice M. Frasier.

VELVET TAFFY,— One cup Karo corn syrup, 1 cup brown sugar, 1 tablespoon vinegar, 1 ounce melted butter, Boil Avithout stirring. AVhen brittle when tried in water, pour into greased pans till cool enough for pulling.

—Mrs. J. W. Tripler.

POTATO FONDANT.— One half cup of cold mashed potatoes beat in powdered sugar until very stiff, flavor to taste and form in small balls or mold in loaf and slice in thin slices. Nuts and coloring may be added if desired. This fondant is much more creamy than ordinary fondant.

— Mrs. W. T. Freeman.

TURKISH PASTE.— One pound of walnuts, one pound of raisins, one pound of figs, gririd together and form into loaf, slice into thin slices and dip in powdered sugar. — Mrs. Chas. Dickey.

CRYSTALIZED HONEY POP CORN.— One cup Avhite honey, one cup of granulated sugar, li/^ tablespoons butter, one tablespoon water, boil until brittle. Have ready two quarts popped corn, pour syrup over corn, stir briskly until cool. - — Mrs. J, C. Mathews.

JOHN L STIVERS, Attorney-atLaw, Montrose. Colo.

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THE PHILALETHEAN COOK BOOK

BURNT SUGAR FUDGE.— Vwt 2 tablespoons white sugar in kettle or basin on stove and bum, stir while sugar is burning. Then add 2 cups sugar, 1 cup sweet milk, 1 tablespoon butter and cook until will form soft ball in cold water, then beat until creamy. Add nuts if desired, also 14 teasi)oon each of vanilla and lemon ex- tracts. Spread on dish, cut in squares when cool.

— Mrs. Beulah Staples,

JOHN L STIVERS, Attorney-atlaw, Montrose, Colo.

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are the only Shoes made that will give absolute comfort under all dress or working conditions. Beau- tiful Footwear for all oc- casions carried regularly in many styles and in all widths from AAA to D,.2>^ to 10^ sizes.

Armor Plate Hosiery for Women, Children, Men

in Silks, Lisle, Cotton, including outsizes. 28000 pairs sold last year.

Our Boy's Shoe and Clothing Department

is the most complete in Montrose.

Trunks, Traveling Bags, Suit Cases. Infants' and Children's Shoes

in a super-selection and every pair is correctly fitted. Hose to match.

Courteous and Efficient Service

No sale is considered complete unless you are absolutely satisfied.

The Gordon-Buskirk Co.

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THE PHILALETHEAN COOK BOOK 9?

SPLENDID FRUIT COOKIES.— One and one-half cups siijfar, one and one-third cups shortening, 1 cup mo- lasses, 1 cup buttermilk, 3 eggs, 1 teaspoon each ginger, cloves, cinnamon, 1 tablespoon vinegar, 2 heaping tea- spoons Foda, pinch Fait, 1 cup chopped raising, flour to roll easily. — Mrs. Howard Smith.

BROWNIE COOKIES.— Beat 2 eggs, 1 cup sugar, 14 cup melted butter together, add 2 squares melted chocolate, 1^ cup flour, 1 teaspoon vanilla, 1 cup broken walnut meats. Spread on greased oil paper in a 8 by 14 inch I an ard take 120 minutes in cake oven. Crease in fbblong pieces while hot. — Mrs. S. U. Bell.

CHOCOLATE COOKIES.— 1 cup of bro\vTi sugar, 1/2 cup of melted butter, ^2 ^^P sweet milk li^ cups flour, 2 squares of chocolate, ^ teaspoon vanilla, 1 cup of nuts, y^. teaspoon soda, 1 teaspoon baking powder, 1 egg, 1 tea- spoon cinnamon, 14 teaspoon salt. — Mrs. E. P. Johnson.

COOKIES. — 1 cup brown sugar, 1 cup sour cream, in which dissolve 1 round teaspoon soda, % cup melted butter, 1 tea ^ J con nutn.eg, 1 teaspoon ginger, flour to roll out. . . — Mrs. Jesse Bell.

CREAM COOKIES.— 3 eggs beaten light, 2 cups sugar, 1 cup shortening, 1 cup sour cream, 1 teaspoon soda, caraway seed to taste, flour to make a soft dough.

— Mrs. Harry Dtmbar.

CREAM PUFFS.— One half cup butter, 1 cup boiling water, four eggs, 1 cup flour. Put butter and water in sauce pan. As soon as boiling point is reached add flour and stir vigorously. Remove from fire and add eggs. Drop by spoonfuls into buttered pan. Bake 30 minutes. Filling: One pint whipped cream, two-thirds cup powdered sugar, one-half teaspoon vanilla.

— Mrs. Joe R. Broton.

The Hurst Modern Rooms, . Hot and Cold Water

MRS. A. M. HURST, Proprietor.

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Reinhold-GaDoway Grocery Go. — The Richelieu Store

96 THE PHILALETHEAN COOK BOOK

COOKIES. — 2 coffee cups sugar, two-thirds cup but- ter and lard mixed, 4 eggs, one and one-third cups sour milk, 1 teaspoon salt, 2 heaping teaspoons soda, y^ ^^^" meg. Mix stiff enough to roll out. Sprinkle with sugar and bake in quick oven. — Grandma Oage.

CREAM PUFFS.— Melt one-half cup butter in 1 cup hot water and while boiling beat in 1 cup of flour after sifting, then take off the stove and cool. Stir in 3 eggs, one at a time without beating. Drop in tins quickly, and bake about 25 minutes in moderate oven, ^^^len cool oj)en on side, and fill with whipped cream.

— Mrs. W. F. Crowley.

FILLED COOKIES.— Two cups sugar, II/2 cups shortening (butter or lard) 1 cup sweet milk, three eggs, salt, two heaping teasi>oons baking powder, flour to roll well. Roll thin. Pilling: One cup ground raisins, one cup sugar, one-third cup water two tablespoons of flour, cook until thick. Place a teaspoon full on each cookie, another cookie on top. Bake in quick oven, and add nuts in filling if desired. — Mrs. J. R. Johnson.

FILLED COOKIES.— Credm 1/2 cup butter with 1 of sugar, a well beaten egg and a pinch of salt, 2 tea- spoons cream of tartar and 1 of soda sifted with 2i/^ cups of flour, 14 cup sweet milk. Mix all, adding more flour if needed to make a nice smooth cookie dough. Pilling: Cook 1 cup sugar and 14 cup water, 2 heaping teaspoons flour and a heaping cup of ground raisins, figs or dates. Roll cookies thin, place in pan^ then drop a spoonful of the filling in each. Wet the edge with water, place another cookie on top, press them together on the edge and bake taking care that they do not burn.

— Mrs. J. C. Mathews.

FRUIT COOKIES.— iy2 cups sugar, 1 cup butter (worked to cream), add 3 eggs well beaten, % cup mo- lasses, 1 teaspoon soda dissolved in a little cold water, 1 cup raisins, seeded and chopped ; 1 cup of currants, 1 tea- spoon of all kinds of spices. Plour to roll. — Mrs. Kyle.

JOHN L STIVERS, Attorney-atLaw, Montrose. Colo.

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The place to have clothes cleaned— Parkade Cleaners

THE PHILALETHEAN COOK BOOK ! 57

GINGER DROPS.— 1 cup lard, 1 cup sugar 1 cup mola^sses, 3 eggs, 1 teaspoon cinnamon, 1 teaspoon ginger, 1 teaspoon soda dissolved in a cup of boiling water, a pinch of salt, 3 clips of flour and drop by spoonfuls on a floured pan. Chocolate frosting for drops : 2 cups sugar, three-fourths cup of milk, 1 tablespoon butter, 2 squares Bakers chocolate. Boil until mixture threads and frost cookies. — Alpha Holt.

GINGER SNAPS.— 1 large cup butter and lard mixed, 1 coffee cup of sugar, 1 teacup of molasses, 2 tea- cups of cold water, 1 tablespoon of ginger, 1 tablespoon of cinnamon, 1 teaspoon cloves, 1 teaspoon of soda dis- solved in hot water, flour for rather stiff dough. Roll out thin and sug^ir cakes. Bake quickly.

— Mrs. J. R. Johnson.

HERMITS OR ROCKS.— One and one-half cups white sugar, three-fourths cup butter, 1 teaspoon cinna- mon, 1 teaspoon vanilla, 4 eggs beaten separately, ^ tea- spoon soda dissolved in one-half cup boiling water, 1 X)ound English walnuts, li^ cups seeded raisins, flour enough to make stiff batter. Drop on buttered tin and bake in moderate oven. — Mrs. J. W. Tripler.

LADY FINGERS.— Beat 2 eggs very light, add 1 cup white sugar, i^ teaspoon cream of tartar, the same of soda, flour to make a stiff dough. Roll thin and sprinkle with sugar, cut the size of your middle finger. Don't let tumble in the pan, or get too bro\^Ti. — Selected.

MOLASSES COOKIES.— One cup melted lard, two cups sugar, four eggs, 1 pint molasses, one teaspoon gin- ger, two teaspoons baking powder, one and a half teaspoon soda dissolved in one cup of hot water. Flour to make soft dough. — Mrs. P. C. Clark.

NUT COOKIES.— Beat two eggs, add one cup of brown sugar, salt, one cup of nuts, nine teaspoonfulls- of flour. Drop from a teaspoon and bake;

— Miss Edwyl Redding.

Rainbow Garage, Auto Repairing

E. H. WEBB Phone Montrose 101

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B. a Christiansen MonlTOSe 1^(1 Co. T. L. Simmons, M 208

98 ' THE PHILALETHEAN COOK BOOK

OINOER CREAMS— y2 cup butter, 14 cup lard, 1/2 cup' soft bro^vn sugar, 1 cup molasses, 1 cup boiling water 1 V2 teaspoons soda, 1 teaspoon cinnamon and cloves, 2 tea- spoons ginger, flour enough for thin dough. Roll 1^4 inch thick, bake in moderate oven. Spread with boiled frost- ing. — Mrs. H, H. Meredith.

MOTHER'S COOKIES.— One cup sugar, 1/2 cup lard, 14 cup butter, y^ ^^P ^^^^ cream or milk, one tea- spoon soda, two eggs or the yolks of three eggs, one tea- spoon vanilla. Roll. Cut in shapes and bake a nice brown. — Mrs. R. 0. By am.

OATMEAL BATTENBURGS.—2 eggs well beaten, 1 cup sugar, 2i^ cups rolled oats not cooked, 1 teaspoon va- nilla, 1 teaspoon baking powder, butter size of an egg. Drop from teaspoon well apart on greased pan, bake five or 10 minutes in hot oven. Leave in pan to cool to pre- vent crumbling. — Mrs. H. H. Mendenhall.

OATMEAL C00KIES.~1 cup sugar, 2 eggs, 2 cups flour, 1 cup butter and lard mixed, 214 cups oatmeal (dry), 1 teaspoon cinnamon, y^nwXv^veg and % teasi)oon salt, 1/2^^? ^^^ water with level teaspoon soda, 1 cup raisins. Mix w^ell together and drop on greased pan in small cakes. Bake in moderate oven. — Mrs. Ada Deisher.

ORANGE COOKIES.— y2 cup shortening, 1 cup sugar, 2 eggs, juice of one orange, 1 teaspoon baking powder, flour enough to roll. — Mrs. W. 0. Redding.

PRUNE COOKIES.— y2 cup butter, 1 cup sugar, 3 eggs, 1 teaspoon cinnamon, 1 teaspoon nutmeg, ^ cup sour milk, 1 teaspoon baking powder, 1 teaspoon soda, 1 cup prunes (cooked and seeds removed.

— Mrs, E. V. Pence.

SCOTCH FANCIES.— One egg, 1/2 cup sugar, two- thirds cup cocoanut, one-third cup rolled oats, one-third teasi)oon salt, one-third teaspoon vanilla, two-thirds table- spoon butter. — Miss Cora Wilson.

Bicycles, Keys and Accessories. Barsch Motor Co.

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ReinhoM-GaDoway Grocery Go. — The Richelieu Store

THE PHILALETHEAN COOK BOOK 99

PETER PAN COOKIES.— y2 cup butter, 1/2 cup sugar, 1 egg, 1 heaping teasimon ground cinnamon, Mj cup molasses, 1 cup sour milk, 1 teaspoon soda, ^2 ^^P chopped raisins, V2 ^^P chopped walnut meats, flour to thicken as for cake ; beat well and drop on greased pan,

—Mrs. P. C. Clark.

SUGAR COOKIES.— 1 cup sour cream, 1 cup butter or lard, 2 eggs, salt, 2 cups sugar, one teasi)oon soda, 1 teaspoon nutmeg. Flour to make soft dough. Roll thin, sprinkle with sugar, bake quickly. — Mrs. Edna A. King.

WINTER SPICE COOKIES.— 1 cup lard, 1 cup broA^Ti sugar, 1 cup molasses, 3 eggs, 3 teaspoons soda dis- solved in 1/2 cup ^^t water, 1 teaspoon each of cloves, cin- namon and allspice, a little nutmeg, mix very stiff. The above may be mixed in the fall, set in a cool place and baked from as needed. It will keep until spring, the last dough being found better than the first.

— Mrs. H. J. Culver.

CHOCOLATE DOUGHNUTS.— Beat two eggs till creamy, add one cup sugar and beat until light and fluffy. Add one tablespoon melted butter, 1^ teaspoon salt, two teaspoons baking powder, one teaspoon cinnamon, two tablespoons or two squares of melted chocolate. Mix well and add one cup sweet milk, three cups flour; more flour to handle. Roll 14 inch thick, cut in shape and fry in hot grea.se. — Mrs. H. W. Wolfing.

DOUGHNUTS.— 1 egg, II/2 cups sugar, II/2 cups buttermilk, 14 ^^^P butter, VA teaspoons soda, nutmeg to flavor. Add flour enough to make dough soft as can be handled. — Mrs. J. H. Carkhuff.

POTATO DOUGHNUTS.— iy2 cups sugar, 2 eggs, 1 coffee cui> mjishcMl iiotatoes, i/4 pint of buttermilk or sour milk, 1 big teaspoon of soda, Uy teasi)oon salt, 3 table sT)(X)ns melted lard. Work in enough flour to roll out like biscuits. — Mrs. Geo. Smith.

JOHN L STIVERS, Attorney-atLaw, Montrose, Colo.

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100 THE PHILALETHEAN COOK BOOK

POTATO DOUGHNUTS.— 2 cups mashed potatoes, hot, 4 tablespoons shortening, 3 cups sugar, 4 eggs, 5 teaspoons of baking jmwder, 3 cups milk, salt, nutmeg, flour enough to stiffen. Make a cream of potatoes, short - ening, sugar and eggs, then add milk, salt and nutmeg, flour sifted with baking powder. Cook in boiling lard.

— Mrs. W, H. Franklin.

SOUR MILK DOUGHNUTS.— 2 cups sour milk, 1 cup sweet cream, II/2 cups sugar, 2 eggs, rounding tea- spoon of soda, flour to make a stiff dough, flavor to taste.

— Mrs. Glenn Corey.

DOUGHNUTS.— Cream together 3 tablespoons but- ter and 1 cup sugar, then add 3 well beaten eggs, 1 cup milk, a little nutmeg and cinnamon, 3 teaspoons baking powder in enough flour to make a soft dough. The secret of making good doughnuts is to have the dough just soft enough to roll and have the lard very hot.

— Mrs. Ivy Goldsmith.

Robuck Furniture Store, New and Second-Hand Goods

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J. C PENNEY CO^ A NATION WIDE INSTITUTION

THE THRIFTY HOUSEKEEPER

Studies her cook-book not only for the purpose of finding some new way, but the thrifty matron is looking for the most economical way. THIS IS WHY you should study the following policy of the J. C. PENNEY CO.

THE HOME OF FAIR PRICES

Outfitters for the entire family.

OUR PERMANENT POLICY—

We operate all our stores on a well defined plan that as- sures the people in every community where we locate Better Service and Lower Prices.

To accomplish our fum we have eliminated many of the expenses that the average one-store-merchant encounters.

IN BUYING—

We Buy for Cash.

We Buy principally from manufacturers.

We Eleminiate Middlemen's Profits almost entirely.

We Buy only / Dependable Merchandise.

We Buy in Vast Quantities.

We Buy at Lowest Prices.

IN SELLING—

We Sell at Small Profit

We Sell for Cash Only.

We Sell at One Price to Everybody.

FURTHERMORE—

We Eliminate Delivery Expense.

We Eliminate Credit Losses. ,

We Eliminate Collection Expenses.

We Eliminate Waste of Every Kind.

We Eliminate 'Premiums."

The Saving we effect in buying merchandise and operating our business is the saving you participate in every time you purchase at our stores.

312 DEPARTMENT STORES IN 1921

MONTROSE, COLORADO

C. PENNEY CO., A NATION WIDE INSTITUTION

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Reinhold-Galloway Grocery Go.— The Richelieu Store

102 > ' THE PHILALETHEAN COQK BOOK