Skip to main content

Full text of "Original recipes of good things to eat"

See other formats





VSv.iVC4 ^^\i 


1 '^ 



No. 3€SO 


Corner Book Shop 

102 Fourth Ave. 
New York 3, N. Y. 


Good things 

to eat 

Logan Square Chapter 

Number Five Hundred Sixty 

Order of the Eastern Star 



Soups 7- 13 

Fish and Oysters : 15- 21 

Meats 23- 37 

Dumplings 38- 39 

Vegetables 41- 45 

Vegetarian Dishes 46- 48 

Salads 49- 57 

Salad Dressings 57- 59 . 

Bread 61- 66 

Biscuits, Muffins, etc ..— : 67- 70 

Coffee Cakes 73- 75 

Pies 77' 81 

Puddings 83- 89 . 

Desserts and Ice Cream 91- 97 

Confections 99-103 

Cakes -....: 105-129 

Cookies, Jumbles, etc 131-140 

Doughnuts 141-143 

Griddle Cakes 145-146 

Pickles, Jellies and Preserves 148-165 

Beverages 167-168 

Sandwiches 169-171 

Household Hints, Tables of Weights and Measures and 

Time of Cooking 173-177 


Mrs. Lillie Trodson, Worthy Matron 

Mr. Thomas B. Torgerson, Worthy Patron 
Mrs. Lillian Yerger, Associate Matron 
Miss Alice Gambles, Secretary 

Mrs. Julia Paulson, Treasurer 

Mrs, Anna Enke, Conductress 

Mrs. Euphemia Hocker, Associate Conductress 
Mrs. Tillie Campbell, Chaplain 

Mrs. Carrie Hansen, Marshal 

Miss Charlotte Dortmund, Organist 
Mrs. Carrie Antonini, Adah 

Mrs. Martha Alberti, Ruth 

Mrs. Ella Riedel, Esther 

Mrs. Ella Jensen, Martha 

Miss Florence Nelson, Electa 

Miss Signa Johnson, Warder 

Mr. Thomas F. Otley, Sentinel 

Mr. Charles Ohlson, Stereoptician 

Logan square chapter, o. e. s. 

Good friends, Fm placed here in your view 

To introduce myself to you. 

Between my covers you will find. 

Choice Recipes of every kind. 

You need not be a third-rate cook, 

For all you have to do is look. 

ril teach you how to mix and bake 

The things that mother used to make. 

Good things to drink and things to eat 

x\nd hard and soft and sour and sweet. 

All credit goes, I must confess, 

They put me here to tell you why 
This splendid COOK-BOOK you should 

Compiled by members of 


Order of the Eastern Star 

To Our Friends: 


But for lifcy the universe were 
nothing; and all that has life re- 
quires nourishment ' 

Cookery is the art of preparing food for the 
nourishment of the body. In preparing this 
book we wish that it may not only be looked 
upon as a compilation of tried and tested 
recipes, but that it may awaken a deeper in- 
terest in our friends and a broader study of 
what to eat. 


// Pays to Advertise'^ ^ 

is an old adage, and let us make it a true one 
by patronizing the advertisers in this book, 
and by so doing we will show our apprecia- 
tion for their courtesy to us. 






LILLIE TRODSON, Worthy Matron 

"Diet cures mair than doctors." (An old Scotch proverb.) 

Tomato Soup 

Boil 12 tomatoes until they are soft, run through a sieve and 
add a teaspoon of soda to a quart of pulp. Put a tablespoon 
of butter in a sauce pan; when it melts add a teaspoon of 
flour. Add a pint of hot milk, salt, cayenne pepper, and 
cracker crumbs. When it boils, add the tomatoes. Do not 
let it boil after the tomatoes have been added. Serve at once. 

Mrs. Wilhelmina Albrecht. 

Potato Soup . 

Four medium sized potatoes, 2 medium sized onions, 1 slice 
bacon or salt pork, salt and pepper to taste; 2 quarts of water. 
Dice potatoes, onions and bacon, put on to cook in hot water, 
boil one hour. Serve with bread and butter. Serves five 
people. Nellie Gray. 

Split Pea Soup 

One cup dried split peas, 4 cups water, 1 cup milk, 1 onion, 
2 tablespoons butter, 1 teaspoon salt, ^ teaspoon ground 
mixed spices, % teaspoon curry powder. Melt butter in a 
pot, add onion, minced fine, and spices; stir in hot butter for 
three minutes. Now add peas and water and boil one hour in 
a covered pot or until peas will pass through a sieve. Add 
milk. Bring all to a boil and serve hot. Mrs. Fox. 


Phone Humboldt 1027 

All Departments 

Hollander Warehouses 


Moving, Packing, 

Shipping of 


Warehouse A Warehouse B 

1616-18 Milwaukee Ave. 2418 Milwaukee Ave. 


Creamed Fish Soup 

One and one-half pounds of perch or any soHd fish, 1 tea- 
spoon salt, 2 quarts of water, Yz onion, 1 bayleaf, 4 whole 
spices, 2 tablespoons of vinegar, 1 tablespoon of butter, 1 cup 
of cream, 1 tablespoon of cornstarch, 1 ^%g. Cook the onion, 
salt, butter, spice and bayleaf in 2 quarts of boiling water, 
then add the fish. When all are done, put on a platter. Pour 
soup through strainer, add vinegar to taste and the cornstarch 
dissolved in the cup of cream. Let come to a boil, take from 
stove. Have ready one or two eggs well beaten, add to the 
soup, stirring all the time. Be careful not to have it boiling 
hot or the zgg will curdle. Add teaspoon of chopped parsley. 

Bertha E. Samlow. 

Cream of Tomato Soup 

One-half can tomatoes, 1 small tablespoon sugar, ^ tea- 
spoon soda, Yx cup butter, 1 quart milk, 1 slice onion, 4 table- 
spoons flour, 1 teaspoon salt, and y% teaspoon of pepper. 
Scald milk with onion, remove onion and thicken with flour 
mixed with cold water until smooth enough to pour. Cook 
twenty minutes, stirring constantly at first. Cook tomatoes 
and sugar fifteen minutes. Add soda and rub through a 
strainer. Combine mixtures and strain into a heated dish 
over butter, salt and pepper. Mrs. Anna Shaberg, P. M. 

Oxtail Soup 

One small oxtail, 6 cups stock, ^A cup each carrots, tur- 
nips, onions and celery cut fine, ^ teaspoon salt, few grains 
cayenne, J4 cup Madeira wine, 1 teaspoon Worcestershire 
sauce, and 1 teaspoon lemon juice. Cut oxtail in small pieces, 
wash, sprinkle with salt and pepper, dredge with flour and 
fry in butter ten minutes. Add stock and simmer one hour, 
then vegetables. When soft add salt, cayenne, wine, sauce 
and lemon juice. Clara Mack. 

10 LOGAN SQUAR? CHAPTER, No. 560, O. E. S. 

Lima Bean Soup 

Two cups lima beans, 4 quarts water, 1 large onion minced 
fine, 4 tablespoons butter, 2 tablespoons cornstarch, 1 teaspoon 
celery seed, ^ teaspoon pepper, 2 small teaspoons salt. Wash 
beans and soak over night. Pour ofif the water and put them 
on to boil in 3 quarts of water. As soon as they boil, add 
1 teaspoon of soda and drain. Add 4 quarts of boiling water 
to the beans and place them where they will simmer for four 
hours. Add celery seed the last hour of cooking. Cook the 
onion and butter in stewpan about fifteen minutes and add 
to the soup. Cook a few minutes together then rub through 
a sieve. Add cornstarch dissolved in a little cold water. Pep- 
per and salt to taste. Cook twenty minutes and serve. 

Mrs. Lillie Trodson, Worthy Matron. 

Thick Rice Soup 

Two pints of water or stock, salt and pepper to taste; 2 
small onions, 2 tablespoons of crisco, 1 cup of rice, 1 cup of 
canned tomatoes, or 4 fresh ones. Wash and drain rice. Heat 
crisco in saucepan, add rice and stir constantly until a golden 
brown. Now add water or stock, onions and tomatoes cut 
in small pieces, and seasonings. Cook slowly for one hour. 

Mrs. Ethel Sorensen. 

Peanut Soup 

One tumblerful peanut butter, 1 pint water, 1 quart milk, 
2 tablespoons cornstarch, 2 small teaspoons salt, 1 sliced onion, 
1 cup chopped celery. Put all together in double boiler, ex- 
cept cornstarch. When soup reaches scalding point, mix corn- 
starch with a little cold milk and add, stirring for fiYt minutes, 
when it is ready to serve. 

Mrs. Lillie Trodson, Worthv Matron. 


Soup of Za Beans 

Place 2 ounces of olive oil in stewpan, 1 onion chopped fine 
and cook until slightly brown. Add 1 can kidney beans, 1 
pint of water and cook for thirty minutes with seasoning to 
taste. Without disturbing ingredients add ^ pound of 
noodles and cook until noodles are tender. Mrs. B. Koch. 

Vegetable Soup 

Three pounds fresh beef, 4 quarts water (cold), 1 large 
onion, 1 large carrot, 1 stalk celery or celery root, 3 leaves of 
cabbage, J^ cup lima beans, Y^ cup navy beans, 1 tablespoon 
salt. Put meat and cold water on to boil. Soon as it starts 
to boil skim. Add beans and vegetables, cut as for vegetable 
soup, add salt, cover and let boil slowly for three hours. 
Strain off half the clear soup and set aside to cool. Add 1 
cup of canned tomatoes to the remaining vegetables and let 
come to a boil. This makes good vegetable soup. Then use 
the strained, clear soup for next day and add noodles or 
boiled rice. Mrs. Louis Ziv. 

Cream of Tomato Soup 

Peel and cut up a dozen ripe tomatoes, stew until tender in 
a cup of water, put through a colander or vegetable press, and 
thicken with 3 teaspoons of cornstarch, rubbed to a paste 
with a heaping tablespoon of butter, season to taste with 
salt, butter, onion juice, and enough sugar to correct the acid 
taste of the tomatoes. Pour slowly into a quart of un- 
skimmed milk scalding hot, to which a pinch of soda has 
been added. The mixture added to the milk should be brought 
to a boil before it goes into the sauce pan containing the 
milk. Serve at once before the foam induced by the boiling 
subsides. If you can have the milk one-quarter cream, the 
soup will richly deserve its name. Marian Krueger. 



Resources Over 

Under Direct Supervision of 
the State of Illinois 

North Avenue State Bank 


A Safe Bank for Your Savings 

Savings Deposits in sums of One Dollar or more to any amount 
are received on which three per cent interest is allowed, com- 
puted semi-annually. 

Money deposited on or before the Tenth of any month will re- 
ceive interest from the first of that month. 

Safe Deposit Vaults. The most spacious and complete Safe De- 
posit Vaults on the North Side are operated in connection with 
this Bank. Boxes, $3.00 per year upwards. 


Landon C Rose President 

Charles E. Schick. „ Vice President 

Otto G. Roehling Cashier 

Victor H. Thiele Ass't Cashier 

Open Saturday Evening 6:00 to 9:00 



Clam Chowder 

One pound of bacon cut in small pieces. Fry brown. Three 
quarts of water, J4 peck potatoes cut small, 3 onions cut 
small, 1 can tomatoes, 1 can of corn, 1 can of clams, chopped. 
Boil until potatoes are tender. A Friend. 

Tomato Bouillon With Oysters 

One can tomatoes, 1^^ quarts bouUion, 1 tablespoon chopped 
onions, ^ bay leaf, 6 cloves, ^ teaspoon pepper corns, ^ 
teaspoon celery seed, and 1 pint oysters. Mix all ingredients 
except oysters and boil twenty minutes. Strain and cool. 
Add par-boiled oysters and serve in cups with crotons. 

Mrs. Mary Vitou. 

Spinach Soup 

Boil 2 pounds of beef and ^ pound of salt pork. Then add 
1 cup of oatmeal, onion, potatoes and 2 cups of chopped spin- 
ach. Veda Torgerson. 

Soup Consomme Regale 

Put 2 tablespoons of butter in kettle, add 2 pounds of beef 
and 2 pounds veal cut up fine; stir until brown, add little 
water and stew for half hour. Add 2 quarts cold water and 
simmer for two hours. Then add 1 onion, 1 carrot and 
celery cut up with bayleaf, parsley, seasoning, etc. Cook 
until done, strain and cool. When ready for use, remove fat 
on top, boil up, add white of tgg beaten and mixed with 1 cup 
cold water. Boil hard ten minutes. Throw in another }4 
cup cold water. Boil again five minutes, strain and serve. 
This is a delicious, clear, bouillon. Mrs. Bessie Sings. 



Betty and Her Daddy 

It's two in the morning and the house is cold. Out of the 
darkness comes a cry — 

"Daddy! Daddy!* Oh, Daddy!" 

And Daddy is up. He doesn't mind the cold if the little 
hand that pats him is warm. 

That was ten years ago — happy, short years, working for 
the baby and her mother. 

It is two in the morning again — and out of an awful dark- 
ness comes the cry — 

"Daddy! Daddy! Oh, Daddy!" 

But Daddy will never jump up again — and he does not 
know that Betty's hands are warm over his cold ones. 

*  :► 

It's two years later, and the little cash balance is gone. 
Mother is a forewoman in an overall factory. Betty is a cash 
girl. She will be an uneducated woman. "Daddy" and 
Mother had planned college and a happy life for her. 

The cash balance would have paid for an income for life for 
wife and daughter. 

Go, story from life, and save other fathers from making the 
same economic mistake ! 



414 Monadnock 


53 W. Jackson 

Harrison 4031 


2610 No. Sawyer 

Albany 6580 


Special Agent for the Connecticut Mutual Life Ins. Co. 
Founded 1846 Hartford, Conn. 

It has been observed that "Change is the sauce that sharpens appetite." 

Fish Croquettes 

To lyz cups cold flaked halibut or salmon add 1 cup thick 
white sauce. Season with salt and pepper, and spread on a 
plate to cool. Shape, roll in crumbs, tgg and crumbs, and fry 
in deep fat. Drain, arrange on hot dish for serving, and 
garnish with parsley. If salmon is used, add lemon juice and 
finely chopped parsley. Mrs. Golden. 

Steamed Salmon 

(Very good for luncheon.) 

One large can of salmon, 2 eggs beaten lightly, 2 table- 
spoons melted butter, }4 cup bread crumbs, little lemon juice, 
pepper and salt. Pour oflf the juice, pick out bones and chop 
fine. Beat crumbs in eggs and butter. Steam one hour in 
round tins. Two 1 -pound baking powder tins will answer the 

Sauce for Salmon 

Make milk gravy of 1 cup milk, add liquid from salmon; 
lastly add 1 egg beaten lightly. Do not let boil after adding 
egg. This recipe will serve ten persons and served with 
mashed potatoes and the sauce makes a very nice luncheon. 

Deborah Hirschberg. 


~~ Baked Halibut 

Put in baking pan 3 thin slices of fat salt pork about two 
inches square, 3 slices of onion and a bit of bayleaf. On lop 
of these lay your halibut, spread over it a tablespoon of butt ir 
and flour creamed together, cover with buttered cracker 
crumbs, small strips of salt pork and bake twenty to thirty 
minutes. Cooked this way it is delicious. Garnish with 
lemon and parsley. Mrs. Bradway. 


Clean fish and let stand in cold water one hour. Drain, salt 
and let stand one hour. Add 1 ^ tablespoons vinegar in water 
to cover fish. Boil about three minutes over a slow fire. 
Serve with a gravy made of butter, flour, chopped parsley and 
liquid from fish. Mrs. Betty Sorenson. 

Salmon Puff 

One large can salmon, 2 eggs, 1 cup bread crumbs, 2 cups 
milk (salt and pepper), 1 onion and a little butter. Bake 
half hour. Mix salmon, bread crumbs, onion and seasoning 
and milk together. Beat eggs until light and add to above 
ingredients. Mrs. Joseph Balassa. 

Halibut Steak 

Two halibut steaks, ^ pint oysters, a few thin slices salt 
pork, 1 cup cracker crumbs, % cup melted butter, salt, pap- 
rika. Put slices of pork in a pan, then one steak seasoned and 
covered by oysters which have been rolled in butter ed_ cracker 
crumbs, then put on the other steak, with slices of pork on 
top. Bake thirty-five minutes in hot oven, basting every ten 
minutes. Delicious. Mrs. Rae Franknecht. 


Creamed Salmon 

Separate canned salmon into rather large pieces and heat 
without breaking very much, in white sauce. Serve on hot 
buttered toast and season with salt and pepper. 

Mrs. D. Dindinger. 


Two fat salt herring (best). Soak over night, clean, re- 
move bone and skin, cut in inch pieces and cover with the 
following: One cup vinegar, 6 teaspoons sugar, 2 large 
onions. Mrs. Betty Sorenson. 

Codfish Balls 

One cup of codfish, 2 cups potatoes, ^ tablespoon butter, 
1 egg. Cover the codfish with boiling water. When it is 
slightly cool, drain, shred and add to mashed potatoes, add 
butter and beaten tgg. Mix thoroughly, shape into balls and 
fry in deep fat. Drain and serve with white sauce. 

Lillie Zoelck. 

Creamed Lobster 

One large can lobster, 1 pint milk, 3 tablespoons butter, 
2yi tablespoons flour, paprika, salt and pepper, 1 green pep- 
per sliced. Remove bones from lobster and all hard portions. 
Melt butter in a skillet, add flour and stir until smooth. 
Then add milk which has been warmed. Stir till it is creamy 
and all lumps disappear. Add seasoning and finally lobster. 
Let the mixture boil, and when it reaches the desired con- 
sistency serve in ramkins or patty shells. Place one or two 
rings of green pepper on each portion. 

Mrs. Christine Branding. 

la ' LOGAN SQUARE CHAPTER, No. 560, O. E. S. 

Fish Pudding 

Mix 1 tablespoon of flour with 1 teaspoon of butter ; when 
melted add 1 cup of milk, and when thick add the beaten yolks 
of 2 eggs and cook one minute. Remove from fire and add 
1 cup of cold cooked fisli chopped fine. Season with salt and 
pepper and mix in whites of eggs beaten stiif. Bake about 
one hour. Ethel M. Davis. 

Baked Halibut Steak 

Trim the steaks, lay them on a roasting pan and for 2 
pounds use 1 cup of cream, 1 teaspoon salt and ^ teaspoon 
of pepper. Dredge the steaks with flour, add the seasoning, 
then pour over the cream and bake fifteen minutes in a quick 
oven. Mrs. F. Moenck. 

Broiled Finnan Haddie 

Broil in a greased broiler until brown on both sides. Re- 
move to a pan and cover with hot water, let stand ten minutes, 
drain and place on a platter. Spread with butter, and sprinkle 
with pepper. Mrs. Golden. 

*- White Fish Croquettes 

Boil 1^ pounds of white fish until done. Cool and pick 
meat off bones. Make a sauce of 5^ cup butter, 1 tablespoon 
flour, 1 cup milk. Beat until smooth, add a little grated onion, 
parsley. Pepper and salt to taste. Make day before using. 
Next morning cut and shape any way you desire. Beat 3 
eggs. About 1 loaf of bread crumbs so dry you can sift them. 
Dip in eggs, then bread crumbs and let stand for a little 
while. Fry in deep hot fat, in a wire basket. 

Lilh> Trodson, Worthy Matron. 




Quality Diamonds 
Reliable Watches 
Standard Jewelry 



414^18 Republic Building 


Open tilt 9 P. M 


209 S. State St. aSS 

Phone Harrison 1006 
Salesman Will Call 


209 E. Main St.. Benton Harbor. Mich. 
152 S. Burdick St., Kalamazoo, Mich. 
319 W. State St.. Rockford. 111. 
414 Sixth St., Racine, Wis. 
165 Main St., Kenosha, Wis. 
Ill W. Wayne St., Ft. Wayne, Ind. 
216 S. Michigan St., South Bend, Ind. 
Cor. 8th & Wabash, Tere Haute. Ind. 




fVe ha-ue a most at- 
tractive and refined 
credit plan for those 
nvho Tvant a charge 
account of more than 
30 days. 

We operate 9 stores 
njohich gi-ves us a great 
'purchasing poiver and 
price concessions. You 'will 
find these reflected in our 
reasonable prices. 



Escalloped Oysters 

One pint oysters, 4 tablespoons oyster liquor, 2 tablespoons 
cream, Yz cup stale bread crumbs, 1 cup cracker crumbs, J4 
cup melted butter, salt and pepper. Mix bread and cracker 
crumbs and stir in butter. Put a thin layer in bottom of 
baking dish, cover with oysters and sprinkle with salt and 
pepper. Add ^ each oyster liquor and cream. Repeat and 
cover top with remaining liquor, cream and crumbs. Bake 
thirty minutes in a hot oven. Lydia Patterson. 

Fried Oysters 

Clean and dry selected oysters. Season with salt and pep- 
per, dip in flour, tg'g and cracker crumbs and fry in deep fat. 
Drain on brown paper, garnish with parsley and serve with 
or without sauce. Ella Patterson. 

Oyster Cocktail 

Eight raw oysters, 1 tablespoon tomato catsup, ^ table- 
spoon lemon juice, 2 drops Tabasco, salt, 1 teaspoon celery 
chopped very fine, and ^ teaspoon Worcestershire sauce. 
Mix ingredients, chill thoroughly, and serve in cocktail 
glasses. Bessie Shipley. 

Coddled Oysters 

Melt 1 tablespoon butter in pan and add enough tomato 
catsup to cover the amount of oysters used. When bubbling, 
add oysters and cook two minutes. Serve on toast. 

Mrs. Elizabeth Cramer. 


Oyster Toast 

Serve broiled oysters on small pieces of milk toast. 
Sprinkle with finely chopped celery. Mrs. Golden. 

Lemon Butter 

One-quarter cup of butter, 1 tablespoon lemon juice. Cream 
the butter and add slowly the lemon juice. 

White Sauce 

Two tablespoons butter, Ij^ tablespoons flour, 1 cup scalded 
milk, J4 teaspoon salt, few grains pepper. Put butter in a 
saucepan, stir until melted and bubbling, add flour mixed 
with seasonings, and stir until thoroughly blended, then pour 
on gradually the milk, bring to a boiling point and let boil 
two minutes. 

Tartar Sauce 

One tablespoon vinegar, 1 teaspoon lemon juice, ^ teaspoon 
salt, 1 tablespoon Worcestershire sauce, l/o cup butter. Mix 
vinegar, lemon juice, salt and Worcestershire sauce in a small 
bowl and heat over hot water. Brown the butter in a pan 
and strain into first mixture. Mrs. Golden. 

"If you attempt the boiling to hurry, the gas only is 
wasted; but in attempting the roasting to hurry, the food as 
well, isn't fit to be tasted." 

Many Husbands are utterl}^ spoiled by mismanagement in cooking and 
so are not tender and good. 

Some women go about it as if their husbands were bladders, and l^low 
them up; others keep them constantly in hot water; others let them freeze 5y 
their carelessness and indifference. Some keep them in a stew by irritating 
ways and words, others roast them, and others keep them in a pickle all their 
lives. It cannot be supposed that any husband will be tender and good, 
managed in this way, but they are really delicious when properly treated. In 
selecting your husband you should not be guided by the silvery appearance 
as in buying mackerel, nor by the golden tint, as if you wanted salmon. Be 
sure to select him yourself, as tastes differ. Do not go to the market for 
him, as the best are always brought to the door. It is far better to have 
none unless you will patiently learn how to cook him. A preserving kettle 
of the finest porcelain is best, but if you have nothing better than an earthen- 
ware pipkin, it will do with care. See that the linen in which you wrap him 
is nicely washed and mended, with the required number of buttons and strings 
nicely sewed on. Tie him in a kettle by a strong silken cord called Comfort. 
as the one called Duty is apt to be weak. He is apt to fly out of the kettle 
and be burned and crusty on the edges, since, like crabs and lobsters, you 
have to cook him while alive. Make a clear, steady fire out of love, neatness 
and cheerfulness, set him as near this as seems to agree with him. If he 
sputter and fizz, do not be anxious about him. some husbands do this until they 
are quite done.' Add a little sugar in the form of what confectioners call 
;kisscs, but ,iTo vinegar or pepperxnust be used on any account. A little spice 
improves them, but it must be used with care and judgment. Do not stick 
■any sharp instrument into him to see if he is becoming tender, stir him gently, 
watch the while, and you cannot fail to know when he is done. If thus treated 
you will find him very digestible, agreeing nicely with you and the children, 
and he will keep as long as you wish, unless you become careless and set him 
in too cold a place. 

"If you attempt the boiling to hurry. 
The gas only is wasted; 
But in attempting the roasting to hurry 
The food as well, isn't fit to be tasted." 

Veal Loaf 

One and a half pounds ground veal, J^ pound ground salt 
pork, 1 can tomato soup, 1 stalk celery, 1 green pepper cut 
fine, 1 large onion, cut fine, salt and pepper. Mix all together 
and roast about one hour. Mrs. Elizabeth Kreuter. 

Chop Suey 

One pound shoulder pork and 1 p(Aind veal, cut small. Fry 
slowly half hour. Add 1 teaspoon salt, 2 tablespoons New 
Orleans molasses. Fry ten minutes more. Add 1 cup sliced 
onions, 2 cups celery, cut small. Fry twenty minutes. Sprinkle 
with flour three times. Boil a few minutes, then add pepper, 
paprika and Chili sauce. Serve with boiled rice. 

Mrs. Bessie Sings. 

English Beef 

Tenderloin sliced ^-inch thick and flattened, salt and pep- 
per and a little flour. Brown in hot butter both sides. Fry 
eggs, place on slices of beef and serve hot. 

Mrs. Bettie Sorenson. 





Satisfying Food Products 
Bear This Label 



Canned Meats, Fruits, 
Vegetables of All Kinds 

Morris & Company, U. S. A. 

Packers and Provisioners 

LOGAN SQuXrE CHAPTER, No. 560, O. E. S. 25 

Jellied Chicken 

Three pounds chicken and 1^ pounds lean veal. Cook until 
tender. While cooking add salt and pepper, parsley, ^ lemon 
and 1 onion. Remove meat, strain liquor about 1 quart. Add 2 
tablespoons gelatine dissolved in small cup of water. Remove 
meat from bones, cut in pieces and add to liquor. Pour in a 
mold and let stand a day. Cut in slices and garnish with thin 
slices of lemon. Mrs. Sarah Mack. 

Beef a la Mode 

Three pounds beef from round, ^ doz. ripe tomatoes or 1 
can, 2 onions. Place tomatoes and onions in skillet, add salt 
and pepper. Place meat on vegetables, add 1 cup hot water, 
and y^ cup vinegar. Cover tightly and cook slowly about 
three hours. Thicken gravy when ready to serve. 

. Mrs. F. Caldwell. . 

Chicken Terrapin 

Cut up left-over cold chicken into small pieces. Put in 
skillet 1 cup rich milk. Mix 1 tablespoon of flour and butter, 
and when milk boils stir it in. Add salt and pepper. Chop 
2 hard boiled eggs, add to chicken and stir together into 
thickened cream. Let come to boil and serve. 

Ham and Pork Loaf 

Two pounds pork from shoulder, 2 pounds cottage ham 
ground together, 3 eggs beaten, % cup sweet milk, 1 cup 
cracker crumbs, pepper, no salt. Mix well together. Form in 
loaf. Bake in bread pan with one small can Campbell's tomato 
soup poured over top. Mrs. Bessie Sings. 


Hungarian Goulash 

Cut 2 pounds of beef into 2-inch pieces and dredge with 
flour. Fry 2 ounces of salt pork until light brown, add the 
beef and cook slowly for thirty-five minutes, stirring occasion- 
ally. Cover with water and simmer two hours. Season with 
salt and paprika. Cook 2 cups of tomatoes, 1 stalk celery, 1 
onion, 2 bay leaves, 6 whole cloves, 6 pepper corns about thirty 
minutes. Press through sieve and add to some of the stock in 
which the meat was cooked. Thicken with flour, season with 
salt and pepper and serve meat on platter with sauce poured 
over it. Mrs. Loges. 

Meat Balls En-Casserole 

One pound round steak, ^ pound pork put through meat 
chopper twice, 1 egg^ 1 onion chopped fine, 2 tablespoons 
bread crumbs, 2 tablespoons milk; salt and pepper to taste. 
Form in balls and fry in deep fat. Place in casserole. Gravy 
— 1 heaping tablespoon flour mixed with fat remaining in 
frying pan. Brown. Pour small can tomatoes into pan, stir 
until thickened. Season with pepper and salt, pour over meat 
balls in casserole, and place in oven for half hour. 

Mrs. B. Koch. 

Breast of Veal With Peas 

The best part for this is the thick end of the breast. Cut 
into lengths about two or three inches thick. Place them in 
a casserole with 1 or 2 onions cut in small pieces, and 1 ounce 
of fat. Sprinkle with salt and pepper. Cover. Put on fire 
and let steam until veal begins to fry, turn pieces. Add dry 
peas (soaked over night). Cover with water. Season to 
taste. Cover and let simmer until tender. 

Mrs. Lottie Holmes. 


Creamed Meats 

One teaspoon butter, 1 tablespoon flour, 1 cup . water. 
Brown the butter, add flour, then water. Let boil, then add 
cold meats. Mrs. F. Lehmann. 

Armenian Rolls 

One and one-half pounds round steak, ground, 1^ cups of 
rice, 1 can tomatoes, 2 large onions chopped fine, small bunch 
of parsley, 1 lemon, 2 tablespoons of lard, pepper and salt-to 
taste, 1 large head of cabbage. Way to prepare: Drain the 
tomatoes, save the juice, mix ground meat, raw rice, onions 
and parsley (do not cut too fine), and thick part of tomatoes, 
salt and pepper all together. Cut heart out of cabbage, but 
do not cut in half. Drop in boiling water, boil ten minutes. 
Take apart and roll 1 teaspoon of the mixture in a part of 
cabbage leaf until all of the mixture is used up. Makes about 
fifty rolls. Take juice of tomatoes, add juice of 1 lemon, dash 
of red pepper and salt, pour over rolls when laid very close 
together in a stew kettle. Put a light weight on when cook- 
ing, and cook about four hours over a very slow fire. Melt 
lard in stew kettle before adding rolls. 

Mrs. Joseph Shindoler. 

East India Chop Suey 

Five pounds of chicken cut in small pieces and fried in 
butter. Fry ^ pound salt pork cut in chips, with 6 large 
onions and garlic, separate from chicken. Cut 6 stalks of 
celery, 2 leaks, put in large kettle half filled with water, add 
chicken and other mixture, 1 can of mushrooms, boil together 
until chicken is tender. When done, thicken with 3 table- 
spoons curry powder and flour, add 1 can of French peas. 
Cook rice separately. Serves twelve people. 

Mrs. Marie Pearson. 




$1.00 or More Starts 
a Savings Account 

3 Per Cent Interest Paid 

Make Our Bank Your Bank 

Under State Government Supervision 




tOGAW SQ =?' 


Capital and Surplus, $225,000 


Safe Deposit Vaults 

Boxes $3.00 and up 


Milw^aukee Avenue at Logan Square 



Meat Dish 

One and a half pounds of round steak, chopped; 1 cup un- 
cooked rice, washed; 1 small onion grated, salt and pepper to 
taste. Mix all together and form into meat cakes. Roll in 
flour on both sides, put in butter or dripping. Then pour a 
can of tomatoes over cakes and cook one hour. After they 
cook down a little add water to keep from burning. 

Mrs. Martha Donovan, Past Matron. 

Flank Steak With Tomato Sauce 

One tablespoon butter,- one large onion. Fry together until 
a golden brown. Take a medium sized flanked steak and 
brown well on both sides in the onion and butter. Pour over 
it a very little water and let simmer down. Then add a can 
of tomato soup. Cover and let simmer for twenty minutes. 

Mrs. D. Dindinger. 

Meat Balls 

Grind pieces of meat left from any roast. Fry small onion 
in fat. Add meat mixed with softened stale bread, salt and 
pepper. Add yolks of two eggs. Mix well. Add beaten 
whites of eggs. Roll in bread crumbs and flour. Fry to a 
nice brown. Mrs. Betty Sorenson. 

Hamburg Steak 

One pound round steak, 1 tablespoon cornstarch, ^ cup 
milk, 2 teaspoons salt, small spoon of pepper. Beat well. 
Drop with tablespoon on greased frying pan, brown both sides, 
add 1 cup of water, cover and let simmer over very slow fire. 

Mildren Watson. 


Chopped Beef and Green Peppers 

One-half pound round steak ground, ^ cup uncooked rice, 
1 small onion cut up fine, 1 egg, salt and pepper, 6 sweet green 
peppers. Mix beef and uncooked rice and add onion, salt and 
pepper and bind with egg. Cut the stem end off the green pep- 
pers and clean out seeds and fibre and stuff with meat mix- 
ture. Stand erect in small kettle and just cover with water 
boiling. Cook slowly for about half hour or until rice is 
cooked. Brown some butter, add good tablespoon tlour and 
brown. Remove peppers carefully from kettle, and add 
browned flour to liquid left and cook until thickened. Pour 
over peppers and serve hot. Mrs. Agnes M. Johanson. 

Chop Suey 

One pound round steak, 1 pound pork shoulder or veal, 5 
onions, 2 stalks celery, 3 tablespoons molasses, 2 tablespoons 
chop suey sauce. Cut meat into small oblong pieces and flour 
same. Then brown in suet, salt and pepper, and add enough 
water to about cover. Then add molasses and sauce and let 
simmer until almost tender. Add cut up onions and celery 
(do not cut too small) and simmer until all is tender. Serve 
with steamed rice. 

Gertrude Bergslien, Past Worthy Matron. 

Chile Con Carni 

One pound kidney beans soaked over night. Cook in morn- 
ing with 1 large onion, a small stalk of celery and a small 
can of tomato pulp. When done add 7 potatoes cut up in 
small pieces; a small package of spaghetti cooked separately: 
add a pound of chopped beef, a little at a time, and a pinch of 
red and black pepper. Cook until potatoes are soft. 

Mrs. Loges. 

LOGAN SQUARE CHAPTER, No. 560, O. E. 5. 61 

Meat Balls With Celery Cream 

One pound beef chopped fine, J4 ^^^^ ^^ bread soaked in 
water (do not use crust). Season with salt and pepper, onion 
and nutmeg. Beat 1 egg, add a cup of milk gradually and 
mix well with the above. Shape in balls. Boil tops of celery 
stalks about half hour, salt, strain and add meat balls. Cook 
until they come to the top. Celery Cream — Cream 1 table- 
spoon of butter and 2 tablespoons of flour. Add liquid from 
meat and milk to make a gravy. Add 1 teaspoon of sugar and 
pieces of celery cut fine. Boil ten minutes, add meat balls and 
let simmer a few minutes. Mrs. Emma Johnson. 

' Goose Dressing 

Four onions and 1 ounce green sage chopped fine, 1 large 
cup of stale bread crumbs, same of mashed potatoes, 1 cup 
raisins, 1 cup chopped apples, 1 teaspoon butter, 1 teaspoon 
salt and pepper, 2 eggs. Mix well and stuff goose. 

Mrs. Elizabeth Cordes. 

Pork Tenderloin Roast and Dressing 

Take 2 tenderloins of even size. Split down lengthwise but 
not quite through. Flatten out, rub with salt and pepper, 
fill with sour apples or dressing. Fold the two together, i'ut 
with white cord, lay sliced onions on, half hour before serv- 
ing surround wath sour apples. Roast in oven about one and 
a half hours. 

Dressing — 2 cups of soaked bread crumbs, 1 small onion, 
J tablespoon of butter, 1 tgg, }4 teaspoon salt, few shakes of 
pepper. Pour water on stale bread, when soft press dry. Beat 
the egg well, stir in the seasoning. Mince the onion. Put in 
frying pan with butter. Cook a little, not brown. Add the 
bread, turn a few times and take from stove. 

Mrs. Moenck. 


Macaroni Chop Suey 

One small box elbow macaroni boiled in salt water until 
tender. Cool in cold water. Take 3 medium sized carrots, 
1 onion, 1 green pepper and boil all until tender. Mix with 
macaroni, add 1 pint of tomatoes, 1 pound of chopped beef, 
salt and pepper to taste. (Use cooked beef.) 

Mrs. Emma Ross. 

Veal or Lamb Souffle 

Two cups ground meat, 2 tablespoons flour, 1 cup sweet 
milk, 2 eggs, j)arsley (ground), salt and pepper to taste. Cook 
milk, flour and yolks of eggs until thick. Stir meat in and set 
aside to cool for twenty minutes. Beat white of tgg stiff and 
mix all together, and then place into medium hot oven for 
twenty minutes. Mrs. Elizabeth Kreuter. 

Cold Meat Balls 

Mix together, lj4 pounds chopped beef, 2 eggs, 2 table- 
spoons flour, 1 cup rice (uncooked), 1 small onion chopped 
fine. Pepper and salt to taste. Form in balls. Have ready 
one can tomatoes with water added which has cooked for five 
minutes hard. Then add balls and cook for one hour. Very 
delicious. Will serve about eight people. Julia Paulson. 

Creole Steak 

Place a nice slice of round steak in frying pan and brown 
on both sides. Then smother same with onions and one green 
pepper cut fine. Add salt and pepper, cover with one can 
of tomatoes, and simmer slowly until tender. This can also 
be baked in oven. 

Gertrude Bergslien, Past Worthy Matron. 


Fried Chicken 

Wash and cut chicken into small pieces. Boil until tender 
in water to cover. Drain and fry brown in frying pan with 
1 tablespoon butter and 1 tablespoon lard, salt and pepper. 
The liquid chicken which has been boiled can be used for soup, 
stock. Miss Nellie Gray. 

Chicken a la King 

Stew a chicken, about 4 pounds, in salt water until tender. 
Pick meat from bones and cut in pieces, not too small. Melt 
4 tablespoons of butter, blend wath 4 tablespoons of flour, 
add gradually 1 quart of milk, cook, add chicken, 1 green 
pepper, 3 pimentoes cut in pieces. Cook about one-half hour 
and add one can mushrooms. Serve on toast. 

Mrs. Lydia Patterson. 

Baked Ham and Potatoes 

Place slices of raw ham, not too thin, in baking dish, cut 
potatoes in cubes and arrange around ham, add dabs of but- 
ter, salt and pepper. Add enough milk to cover and bake 
about forty-five minutes. Marie Keller. 

Hassenpfeffer or Pickled Rabbits 

Wash clean and cut in pieces two rabbits. Place in stone 
jar, cover with layer of onions, sliced, sprinkle with salt and 
pepper. Cover with vinegar and let stand two days. Then 
take out the rabbit and when a little dry, fry out bacon and 
put the rabbit in. Fry a little brown and then let it boil in 
the same brine it was pickled in. Add about 3 ginger snaps. 
When done, thicken the gravy as you like it. Serve with 
mashed potatoes. Mrs. Conrad Giese. 


Telephone Belmont 6933 

Thompson & Moeller 

Free Use of Chapel 

Automobiles for All Occasions 


3429 FuUerton Avenue 

LOGAN SQUARE CHAPTER, r^u. 560, O. E. S. 35 

Pickled Cabbage or Sauer Kraut 

One quart pickled cabbage, 1^ pounds of spare ribs, J4 
pound fat bacon. Put cabbage in a stone bowl, place spare 
ribs on top. Cut up the bacon in pieces, strew over top, cover 
with 1J4 cups of water and bake in hot oven one and a quarter 
hours. Serve with mashed potatoes. No odor in the house 
this way. Mrs. Conrad Giese. 

Baked Ham and Potatoes 

Take sHce of raw ham any thickness and set in shallow 
pan. Slice raw potatoes very thin and throw over ham. 
Cover all with milk and bake slowly about three-quarters to 
one hour. Potatoes will be brown and will absorb salt from 
ham. Do not salt potatoes. Simply add pepper, if desired. 

Mrs. Agnes M. Johansen. 

Beef Loaf 

Three and one-half pounds round steak, ground, 1 tgg 
beaten and mixed with the meat; salt and pepper to taste; 
2 onions, chopped, 4 crackers, rolled. Mix well and form in 
a loaf. Bake in moderate oven. Mrs. Albrecht. 

Bordeau Sauce 

One quart tomatoes chopped fine, 2 quarts cabbage chopped 
fine, 5 medium sized onions chopped fine, 2 green peppers 
chopped fine, 2 stalks of celery chopped fine, 2 cups sugar, 2 
teaspoons salt, 1 teaspoon celery seeds, ^ tablespoon white 
mustard seeds, % tablespoon turmeric powder, 1 quart vine- 
gar. Boil twenty minutes. Deborah Hirschberg. 



Smoked Butts and Lima Beans 

One pound lima beans, 3 pounds smoked butts. Soak beans 
over night. Cook slowly one and a half hours. Season to 
taste just before cooked. Mary Blohm. 

Escalloped Eggs and Meat 

Boil 6 eggs twenty minutes. Make 1 pint of white sauce 
with cream and milk, seasoning to taste. Moisten 1 cup of 
fine bread crumbs in melted butter the size of a walnut. Chop 
fine 1 cut of ham, tongue, fish or poultry. Remove the yolks 
of eggs and put through a fine sieve. Chop whites fine. Put 
a layer of the crumbs in a buttered dish, then a layer of the 
chopped whites, then the white sauce mixed with the meat, a 
layer of yolks, a layer of whites and on top a layer of buttered 
bread crumbs. Put in oven until brown on top. 

Mrs. Mohs. 

Vegetable Stew 

One-quarter pound of bacon cut in pieces and fried brown. 
Cut medium sized onion and fry in above. Add 3 cups of 
hot water, 2 cups of diced carrots, salt and pepper to taste. 
Simmer until nearly done. Add 3 cups diced potatoes. When 
soft, add a can of peas, drained and heated and a lump of 
butter. Serve hot. Mrs. Emma Johnson. 

Spanish Goulash 

One pound raw ham cut in cubes, 2 green peppers (remove 
seeds), fry lightly. Add 1 can tomatoes, seasoning, Yz pound 
package noodles (cooked). Add boiling water to suit. 

Martha Alberti. 


Cabbage Roulades 

From a medium head of cabbage cut off 10 to 12 nice solid 
leaves, being careful not to break them. Trim off the thick 
part of the ribs. Make a filling of about 1 pound chopped 
round steak and a little pork and 2 eggs. Salt and pepper to 
taste, then sweat some fine chopped onions in butter, adding 
parsley and mix with filling. After scalding the cabbage 
leaves to make them soft, put one tablespoon of filling or 
more into each leaf and roll. Then lay them side by side 
into frying pan in which the butter has been heated almost 
brown and brown them on either side, turning or rather roll- 
ing them with a spoon so as not to break them. Then spread 
a good handful of flour all over them and when brown add 
water and let them simmer slowly. This makes a very good 
gravy. Add enough water to cover them and in about twenty 
minutes they are done. Lillie Trodson, Worthy Matron. 


One pound round steak ground, J4 pork with it, ^ rice 
(raw). Season with salt, pepper, onion, make into balls. Cook 
in the following: One can Campbeirs tomato soup, 2 cans hot 
water. Boil for one and a half hours. 

Mrs. Mary Hollison, Ben Hur Chapter. 


Soda Cracker Dumplings 

Eight crackers rolled fine, 1^ tablespoons of flour, J/^ tea- 
spoon salt, yolk of 1 tgg. Mix cracker with the beaten yolk, 
add milk and then the beaten white. Drop in ball form in 
boiling broth. Mrs. Anna Schaberg, Past Matron. 

Dumplings for Stew 

Two heaping cups of flour, 2 heaping teaspoons baking 
powder, 1 teaspoon salt, 1 cup milk. Sift dry ingredients 
four times, pour in milk and stir. Boil ten minutes in tight 
covered pan. Do not remove cover until done. 

Deborah Hirschberg. 

Farina Dumplings 

Into one cup boiling milk add 1 teaspoon butter and pinch 
of salt. Add slowly ^ cup farina, let boil a few minutes, 
stirring constantly. When cool, add egg and beat well. Drop 
into soup or stew, with a teaspoon. 

Mrs Elizabeth Freyermuth. 

Rice Pins 

One-quarter cup of rice, 1 quart of milk, 2 tablespoons of 
sugar, 2 tablespoons of butter, 10 or 12 almonds, 5 walnuts, 
2 tablespoons raisins. Grind 8 cardimum seeds and 2 whole 
cloves together. Blanch almonds and cut in half the long 
way. Cut walnuts in small pieces. Melt butter, add rice and 
fry a few minutes; do not brown. Add milk and sugar, boil 
twenty-five minutes without cover, add nuts, raisins and 
spices. Boil two minutes longer and serve hot. 

Mrs. Anna Fox. 


Butter Dumplings 

Take a lump of butter size of an Qgg and beat with 2 eggs 
until light, then stir in 4 tablespoons of flour. Drop from a 
teaspoon into the boiling broth and cook five minutes. 

Mrs. Anna Schaberg, Past Matron. 

Potato Dumplings 

Two eggs, about 8 large potatoes, boiled and grated. Mix 
tggs, potatoes and salt to season. Knead in enough flour to 
handle easily, or so it will not cling to hands. Fry small 
squares of white bread in butter until light brown. Pack 
two or three of these pieces in center and make into balls. 
Place in boiling salt water and boil about thirty minutes. To 
be eaten with gravy. Mrs. Anna Householder. 

Fish Dumplings 

One tgg, 1 teacup flour, pinch of salt, a little sweet milk. 
Make this into a thin batter. One and a half pounds of fish, 
boned, halibut is fine. Cut in pieces, add a little salt, and dip 
in batter. Fry in deep fat thirty minutes very slowly. 

Mrs. Daisy Illingsworth. 



Sift 2 cups of flour, 2 heaping teaspoons Dr. Price's baking- 
powder and ^ teaspoon of salt. Add 1 cup of milk or water, 
stir and drop from spoon into a kettle in w^hich meat is boil- 
ing. Now comes the secret of success of these dumplings. 
Have plenty of water over the meat before dropping in the 
dumplings and boil moderately with cover off for fifteen min- 
utes, then cover and boil five minutes longer. 

Olive Burnett. 


Look fo^ f^^ Emblem Ta? : it is your Buarantee of Master Service. 

Expert Cleansing 

THERE is more to the proper cleansing of your 
suit than removing the surface soil. We CLEAN 
them through and through, 
inside and out. They are 
sterilized, pressed and finish- 
ed. This is why our service 
always means quality. 


Two Telephones 

Irving 8197 


Irving 737 

We Desire to be Known As 

the Best Rather Than 

the Largest 

With our years of experience we ought to know and 
we do know that our method is the right way. 

Gowns and fancy trimmed dresses, no matter how 
expensive or what the material, beautifully cleaned. 

Our method is the only one by which men's clothing 
should be cleaned ; keeps them new. 

We have a tremendous number of satisfied patrons. 
Why not you? Satisfaction is all in all and we give it. 

We clean rugs, carpets, portieres and house furnish- 
ings. Once tried, always satisfied. 

Salzman-Peisert Co. 

L'^youT di'r 4032-K)40 Elston Ave. Chicago, IlL 


Beets With Dressing 

One teacup vinegar slightly diluted with water, 1 table- 
spoon butter, - 1 tablespoon flour. Rub butter and flour to- 
gether and add to the heated vinegar. Salt and pepper to 
taste. Pour over the sliced beets. Mrs. Olive Burnett. 

Carrots Lyonnaise 

Cut cold boiled carrots into slices and then into narrow 
strips. Put butter in a pan, add a small onion chopped fine 
and cook until it begins to brown. Add the carrots, cook 
without browning for about five minutes. Season with salt 
and pepper and sprinkle with finely minced parsley just be- 
fore serving. Drain well and serve very hot. 

Mrs. E. Schmidt. 

Cabbage Souffle 

Cut a medium sized cabbage in quarters, put on in cold 
water, let boil fifteen minutes. Drain, cover with hot water 
and cook until tender. Drain dry, chop fine, season with salt, 
pepper and butter. Beat 2 eggs until light, add 4 teaspoons 
of cream, put into a greased baking dish, sprinkle top with 
bread crumbs and bake. Mrs. Holden. 

Candied Cranberries 

Two cups of sugar, 1 cup water, boil to syrup. Wash 2 
cups of cranberries, pour syrup over them and bake twenty 
minutes. Lillie Trodsen, Worthy Matron. 


String Beans and Bacon 

Fry carefully about 5 slices of bacon. Add 1 quart beans 
with enough boiling water to keep from burning. Cook slowly 
until tender and when done add a little cream. Mrs. Baker. 

Peas and Carrots 

Cook together until tender in boiling salted water. Drain 
and add a piece of butter, 1 teaspoon sugar, chopped parsley 
and thicken with flour. Mrs. Mabel Jones. 

Corn a la Southern 

To 1 can chopped corn add 2 eggs slightly beaten, 1 tea- 
spoon salt, j4. teaspoon pepper, 1^ tablespoons melted butter, 
and 1 pint scalded milk. Turn into a buttered dish and bake 
in a slow oven until firm. Mrs. Lydia Patterson. 


Clean and drop in boiling salt water. When tender, drain, 
chop and serve with a dressing of milk, little flour, butter, 
pinch of sugar, salt, and a dash of nutmeg. Cook three min- 
utes. Betty Sorenson. 

Egg Plant 

Cut the plant into slices % of an inch thick without remov- 
ing the skin. Sprinkle salt over each piece, pile them and 
cover with weight to press out the juice. Drain and dip 
each slice first in fine cracker crumbs, then in beaten tgg, and 
again in crumbs and fry in hot fat, turning so as to brown 
on both sides. Mrs. Lillie Trodson, Worthy Matron. 


Spanish Onions in Casserole 

Butter casserole. Place first a layer of onions, then cracker 
crumbs with small bits of butter, salt and pepper. Fill the 
dish in this way. Make top layer of crumbs, cover with milk 
and bake in moderate oven. Hannah Schmidt. 

Spaghetti (Italian style) 

One pound of spaghetti or macaroni. Cook twenty-five 
minutes. One-quarter pound of grated cheese (Swiss or 
American), gravy. Cook fifty minutes. Gravy. In about 
% of a cup of butter, fry a medium sized onion and V2 pound 
of ground beefsteak, until light brown. Then add 2^ cups 
stewed tomatoes, 1 teaspoon salt, ^ teaspoon pepper, ^ tea- 
spoon cayenne pepper, 6 bay leaves. Mushrooms, either fresh 
or dried if obtainable. Gravy can be made without mush- 
rooms. Boil this gravy until thick and rich (slowly) about 
forty minutes, and then remove the bay leaves. When spa- 
ghetti is cooked and drained, sprinkle platter with cheese, then 
spread a layer of spaghetti, a layer of gravy, a layer of cheese 
and so on until material is evenly used, having cheese on top. 
Serve hot. If you have gravy from roast beef, pork or veal, 
you can use this also, boiling it in with the other gravy. 

Mrs. Carrie Antonini. 

Saratoga Chips 

Peel potatoes, cut into very thin slices and keep in cold 
water over night, drain off water and rub potatoes between 
napkins until thoroughly dry, then throw a handful at a 
time into a kettle of very hot fat, stirring with a fork so 
that they may not adhere to the kettle or to each other. As 
soon ^^ as they become light brown and crisp remove quickly 
with a skimmer and sprinkle with salt as they are taken up. 

Mrs. Jessie Glad. 


Do Your Dusting and 
Cleaning With 


Liquid Gloss 

SEMDAC is a quick and effective cleaning 
preparation — better than soap and water 
on highly finished surfaces — removes 
finger marks — covers scars and mars — collects 
and holds the dust. 

Use SEMDAC on your automobile — it w^ill 
impart a refreshing brightness to the body, 
wrheels, guards, and other finished surfaces. 

SEMDAC Saves Time and Labor and Makes 
Old Things Look Like New 

Sold by Dealers Everywhere 

Standard Oil Company 


Chicago Illinois 


Duchesse Potatoes 

Half dozen potatoes boiled, mashed and rubbed through a 
sieve. Add some cream, well beaten yolks of 2 eggs, salt and 
a very little pepper. Beat together and make into balls, and 
brown quickly in a hot oven. Mrs. Alice Morey. 

Baked Beans 

Wash and soak one pound navy beans over night. Boil 
slowly twenty minutes and drain. Add ^* pound salt pork 
cut in thick slices, ^ cup molasses or brown sugar, salt to 
taste. Cover with water and bake in slow oven about six 
hours. Add water, a little at a time as needed. 

Mrs. A. Smith. 

Creamed Asparagus 

Clean asparagus, wash and boil until tender. Brown slightly 
1 tablespoon of flour, the same of butter, stir in enough of 
the water in which the asparagus was boiled to make a smooth 
gravy. Put asparagus in this gravy and before serving add 
the beaten yolk of 1 tgg and 2 tablespoons of cream. A pinch 
of nutmeg may be added if desired. Veda Torgerson. 

Potatoes Au Gratin 

Take 3 cups of mashed potatoes left from dinner. Put them 
into a dish over the stove with half a cup of milk and salt to 
season. Stir until warm. Then beat until white and foamy. 
Add to this the whites of 3 eggs, well beaten. Put into "a 
baking dish and scatter over the top cracker crumbs and 
small pieces of butter. Bake for twenty minutes until nicely 
brown over top. Serve at once. Veda Torgerson. 

Vegetarian Dishes 

Spinach and Potatoes 

One pound of spinach, 2 potatoes, medium, 1 small onion, 
2 tablespoons butter, 1 teaspoon of salt, J^ teaspoon ground 
mixed spices, J4 teaspoon curry powder. Chop spinach while 
it is raw. Dice potatoes without peeling. Place butter in a 
kettle, add onion minced fine, and spices. Fry for two min- 
utes, add potatoes dried, fry three minutes; add spinach, cook 
for fifteen minutes, stirring often. Do not cover while cook- 
ing. Serve hot. Mrs. Anna A. Fox. 

Egg Nests 

Toast a slice of bread for each person to be served. Beat 
the white of an tgg to a stiff froth for each slice. Put this 
on the top of the toasted bread. Make a little depression in 
the center of each, in it drop a tiny piece of butter, salt and 
pepper to taste, and the whole yolk of the egg. Place the 
slices in the oven until the egg is cooked. Serve hot. 

Mrs. D. Dindinger. 

Cauliflower and Potatoes 

One head of cauliflower, 1 large onion, 3 potatoes, 3 table- 
spoons of butter, ^ teaspoon of ground spices, ^ teaspoon 
of curry powder, J4 cup of milk, 1 cup of water (hot). Cut 
cauliflower in small pieces and dice potatoes without removing 
skins. Cut onion fine. Place butter in a kettle, add onion 
and spices, fry two minutes, add potatoes and cauliflower, 
fry three minutes more. Add just enough hot water to cover 
all and cook until water has evaporated, add milk, cook a few 
minutes and serve hot. Mrs. Anna Fox. 


Bean Fluff 

One pint cooked seasoned navy beans run through a colan- 
der, add 2 tablespoons cream and the well beaten whites of 2 
eggs. Bake a light brown in a pudding dish. 

Mrs. Olive Burnett. 

Spanish Rice 

Boil 1 large cup of rice in salt water until tender, then add 
^ pound of bacon cut in pieces and fried crisp. Take out 
bacon. Fry an onion in above, also 1 pound of ground beef 
until brown. Add a can of tomatoes and water. Let simmer. 
Salt and pepper to taste. Butter a casserole, mix rice, bacon, 
beef and tomatoes together, place in casserole, scatter bacon 
crisps over the top, put in oven and brown. 

Mrs. Emma Johnson. 

A Spanish Dish 

One-half pound of dried beef, 1 can of tomatoes, 3 green 
peppers cut fine. Cook altogether until tender. 

Mrs. Tillie Campbell, Past Matron. 

Spanish Rice 

Two and a half cups rice cooked twenty minutes; 4 pounds 
of chicken and 1 pound of veal cooked together. Pick from 
bones and cut in 1-inch squares. Three slices of bacon, 1 large 
onion cut in small pieces and fried until brown. Boil chicken 
stock down until quite thick and add 1 can of tomatoes, 3 
peppers cut fine, dash of cayenne pepper; salt and pepper 
to taste; 1 large pimento. Mix all ingredients, except rice, 
and cook well. Add rice, heat thoroughly and serve. 

Mrs. George Fristoe. 


Nut Loaf 

One cup of boiled rice, 2 cups toasted bread crumbs, Ij/^ 
cups of peanuts ground fine, 1 egg, 1 tablespoon of butter, 
yi green pepper chopped, 1 tablespoon chopped parsley. Cook 
rice, drain, add butter, other ingredients, thinning with rice 
water if needed. Bake about half an hour and serve with 
tomato sauce. Mrs. W. J. Reading. 

Spanish Rice 

One large onion, 1 sweet pepper cut fine, ^ pound of bacon 
cut in cubes. Fry altogether until bacon is crisp. Add 1 
can of tomatoes, simmer ten or fifteen minutes. Add 2 or 3 
cups of boiled rice, salt and pepper to taste. Mix well and 
put in casserole to bake thirty to forty-five minutes. 

Mrs. Barbara Eckstedt. 

Potato Puffs 

Use mashed potatoes while hot, forming balls about the 
size of an tgg. Place on a buttered tin. Brush all over with 
beaten eggs and set in oven to brown. Serve immediately on 
hot platter, garnished with parsley. Veda Torgerson. 

Deviled Tomatoes 

Take 6 large red tomatoes. Pour boiling water over them 
and peel. Remove the inside, being careful not to break the 
outside. Take out the seeds and to the pulp add a bunch of 
chopped celery, 1 hard boiled tgg, salt and pepper, y^ of head 
of cabbage, and ^^ cup of English walnuts. Pour over this 
yi cup mayonnaise dressing. Fill each tomato shell and se4-ve. 
Leave tomato shell otj ice until ready to serve. 

Veda Torgerson. 

"The real science of cooking is to be able to cook a good meal or dish, 
with but little out of which to make it." 

Date Salad 

One package of dates, 1 pound of green grapes, 3 medium 
sized apples, 1 cup of walnuts. Cut the grapes into halves 
and remove stones, quarter dates and cut apples into small 
pieces. Add the nuts and mix with following dressing: 

Dressing — One tgg, 1 teaspoon of mustard, J4 cup of sugar, 
^4 teaspoon of salt, 1 teaspoon butter. Beat the egg and add 
the other ingredients. Then add J4 cup vinegar, and yi cup 
of milk. Cook until thick. Arrange salad on lettuce leaves. 

Rose Zoelck. 

Pimento Salad 

One package lemon jello, 1 pint boiling water, 1 cup finely 
shredded cabbage, 1 cup chopped celery, yi green pepper, }^ 
pimento sliced, Yz teaspoon salt, ^ teaspoon pepper, yi tea- 
spoon mustard, J4 teaspoon paprika, 2 tablespoons vinegar or 
lemon juice. Prepare jello and water and when it commences 
to congeal, add mixture. Put in mold and allow to harden and 
serve with mayonnaise dressing. Edith M. Olsen. 

Cheese Balls 

One cup grated cheese, whites of 3 eggs, pinch of salt and 
red pepper. Let stand fifteen minutes, then mould into balls 
the size of a walnut, and fry in deep fat. Serve immediately. 

Lillie Trodson, Worthv Matron. 






, re vegetable J 
X shortening /^ 


Pure Vegetable Shortening 


ALL shortening is fat and is better 
when it is fresh. Snowdrift is 
always sweet and fresh. It is fresh as 
fresh eggs are fresh. It is sweet as 
sweet cream is sweet. It is put up in 
airtight tins — the only package that 
insures absolute freshness. 

Made from 

Wesson Oil 


Cabbage Salad 

One large head of cabbage, 1 can oi pimentoes, 1 small 
onion and 1 dozen sweet pickles. Chop cabbage, cut pimentoes, 
pickles and onions, add J4 cup of vinegar, 2 tablespoons sugar 
and Yi teaspoon salt. Mix well. This will keep a long time. 

Mrs. Lillian Yerger. 

Kidney Bean Salad 

One can beans, 1 cup of chopped celery, ^ dozen small 
sweet pickles, 1 small onion, 2 or 3 olives (added just before 
serving). Mix with plenty of dressing. 

Salad Dressing — Beat yolks of 2 eggs well and add 34 cup 
of vinegar, stir gradually into the following which has been 
thoroughly mixed: One-half cup flour, ^ cup sugar, 1 tea- 
spoon salt, 1 teaspoon dry mustard, ^ teaspoon paprika. 
Add 1 pint of hot water and a good I/3 cup of butter. Cook 
in double boiler until thick. Mix with cream when used. 

Mrs. F. E. Cooley. 

Veal Salad 

Chop very fine 1 pound of cold veal, 1 pound cold boiled 
pork, 4 hard boiled eggs, 1 bunch celery and ^ .dozen sweet 
pickles, adding salt and pepper to taste. Make a dressing- 
of 1 cup of vinegar, 1 beaten ^^^ and ^ teaspoon dry mustard. 
Boil until it thickens. Pour over salad, mix well and garnish 
with parsley. Mrs. Loges. 

Delicious Salad 

One cup kidney beans (cooked), 1 cup celery, 1 cup walnuts 
chopped, 6 olives minced. Serve on lettuce with mayonnaise 
dressing. Mrs. Lena Sloan. 

52 . LOGAN SQUARE CHAPTER, No. 560, O. E. S. 

Fruit Salad 

Three-fourths cup chopped marshmallows, J4 cup sliced 
pineapple, 1% cups grapes, ^ cup of orange sections, ^ cup 
walnut meats. Spread with cream dressing. 

Cream Dressing — Mix ^ teaspoon salt, J^ teaspoon pap- 
rika, add 2 eggs well beaten, 2 tablespoons lemon juice, % 
cup milk. Stir constantly, and ^ pint cream beaten stiff. 

Margaret DeFlon. 

Shrimp Salad 

One can of shrimps, 1 teacup chopped celery, 3 hard boiled 
eggs, a few walnut meats, and pour mayonnaise over all just 
before serving. Be sure to rinse shrimps in ice water before 
using and keep all thoroughly chilled. Serve on lettuce leaf. 
Fresh shrimps may be used. 

Anna Shaberg, Past Matron. 

Fruit Salad 

One cup diced pineapple, 1 cup diced oranges, 1 cup dic^d 
dates, \y2 cups chopped walnuts. 

Dressing — One-fourth cup pineapple juice, ^ lemon juice, 
M^ sugar 1 tgg beaten. Beat all together and cook until 
thickens. Mrs. Bradway. 

Potato Salad 

Eight large potatoes, 3 hard boiled eggs, 1 large onion, 
parsley and salt to taste. 

Dressing: Two eggs beaten light, 1 teaspoon dry mustard, 
J4 cup sugar, % cup vinegar, and ^ teaspoon of salt. Add 
piece of butter size of a walnut. Cook all together until 
thick. Stir while cooking. Mrs. Elizabeth Weber. 


Combination Salad 

One can corn, 1 can peas, 1 stalk celery, 2 hard boiled eggs 

Dressing — Two eggs, beat until light, 1 teaspoon ground 
mustard, a little salt and pepper, ^ cup vinegar, 2 tablespoons 
sugar, 1 cup milk. Boil these ingredients together. If dress- 
ing is too thin add a little flour. Mix with the salad and serve. 

Mrs. D. Dindinger. 

* Tuna Fish Salad 

One large can tuna fish, 1 Spanish onion (can be omitted), 
2 cups celery (cut up), 3 hard boiled eggs (cut up), J4 cup 
walnut meats if desired. Pour mayonnaise dressing over all 
and serve on lettuce leaf with olives and salted wafers. 

A Friend. 

Chicken Mousse 

One cup cooked chicken, 1 cup chicken stock, yolks of 2 eggs, 
% teaspoon salt, J4 teaspoon paprika, speck of celery salt, 2 
teaspoons gelatine, 1 teaspoon cold water, 1 cup whipped 
cream, 3 egg whites. Soften gelatine in cold water. Beat 
yolks slightly, add seasoning and hot stock, cook over hot, 
water until thickened. Add to gelatine and when dissolved, 
strain, cool, add chopped chicken and beat until thick. Add 
whipped cream and beaten whites, pour in mold or indi- 
vidual molds. Mrs. Christine Branding. 

Calcutta Salad 

One small can peas, 1 small can corn, 1 small stalk of cel- 
ery cut fine, Yi dozen green peppers, 1 tablespoon onion juice. 
Cover with ^mayonnaise dressing. ' Mrs. B. Koch. 


Bean Salad 

One large head cabbage, 3 good sized onions. Chop to- 
gether, not too fine. Salt to taste, then mix 5 cups of beans 
that have been cooked and cooled. Salad Dressing: 1 scant 
cup of sugar, 2 teaspoons mustard mixed, add 5 wel' beaten 
eggs, 2 cups of vinegar (not strong), drop 2 tablespoons 
olive oil in the vinegar. Stir all together and boil until it 
creams. Add a little butter. Pour over cabbage and beans 
while dressing is hot. Serve cold.- Mrs. Frances Willson. 

Vegetable Salad 

One box of jello, 1^4 cups boiling water, J4 cup vinegar. 
Let stand about 20 minutes. Chop and add 3 sweet pickles, 
2 stalks of celery, 2 green sweet peppers, and ^ pound of 
walnuts. Pour into individual molds and let stand over night. 

Mrs. Marie Pearson. 

Bean Salad 

Three cups boiled navy beans, 3 hard boiled eggs, 1 chopped 
onion, 2 slices of bacon cut in small pieces and fried brow^n, 
Yz teaspoon dry mustard, 1 teaspoon flour, 2 tablespoons 
sugar, J4 cup vinegar, J4 cup water, pepper and salt to taste. 
The last 6 ingredients to be mixed together with the bacon 
fat for dressing. Mrs. B. Koch. 

Sardine Salad 

Bone and flake drained sardines and put in tissue paper until 
the oil is absorbed. Mix with three times the quantity of 
finely cut celery and marinate in French dressing. Drain and 
serve on lettuce or cress with mayonnaise. 

Lillie Trodson, Worthy Matron. 


Shrimp Salad 

One can of shrimps, 4 medium sized potatoes, 1 onion, 1 
cup of ripe oHves, 2 stalks of celery, 1 tablespoon of chopped 
parsley, 2 hard-boiled eggs and 1 cup of mayonnaise dressing. 
Wash and dry the shrimps. Boil the potatoes and when cold, 
peel and cut into small dice. Dice the onion and celery, cut 
the olives from the stone and slice the hard-boiled eggs. Mix 
the shrimps and the potatoes with the mayonnaise, add the 
onion, celery and olives. Chill and serve, garnished with the 
eggs, parsley and a few whole olives. Mrs. D. Dindinger. 

Strawrberry Salad 

Part 1 — Six slices of pineapple, 6 slices of oranges, 1 pint 
of sweet strawberries and lettuce hearts. 

Part 2 — Two egg yolks well beaten, J4 teaspoon salt, 1 
cup sifted confectioner's sugar, juice of 1 lemon. Prepare 
part 2 by combining the ingredients in the order given. Place 
the orange and pineapple in the hearts of lettuce with straw- 
berries on top. Pour over the dressing and serve at once. 
This is a dessert salad. Mrs. Rae Franknecht. 

Grapefruit and Pineapple Salad 

Peel and seed four grapefruits and take out pulp. Add 
1 can pineapple cut in small pieces. Put in dish and let stand 
a few minutes, then drain off all the juice. Serve on lettuce 
leaves with sauce made as follows: 

Juice of the grapefruit and pineapple, adding juice of one 
small bottle of marschino cherries, 1 tablespoon cornstarch, 
1 cup of sugar. Cook all together until thick, adding about 
10c walnuts chopped fine. Put cherries on top of each plate, 
of salad. Very good. Julia Paulson. 


Phones, Irving 666 and 514 

Only One Office 

Wm. E. Schmidt 


3960 Elston Avenue 

Near Irving Park Boulevard 

Lady Assistant 


Beet Salad 

Mix 2 cups of cooked string beans and a cup of cooked 
kidney beans with 4 or 5 diced cooked beets. Serve on let- 
tuce with French dressing. 

Lillie Trodson, Worthy Matron. 

Chicken Salad 

One cold boiled chicken, 2 cups celery, 6 large olives, 2 
teaspoons capers. Mayonnaise dressing. Cut celery and chicken 
in dice. Mix well with dressing. 

Lillie Trodson, Worthy Matron. 

Salad Dressing 

Fruit Salad Dressing 

Two eggs well beaten, 1 tablespoon butter, 2 tablespoons 
sugar, pinch salt, ^ teaspoon mustard, juice of ^ lemon. Mix 
together and bring to a boil slowly, stirring until it thickens. 
When cold add Yi pint bottle of cream, whipped until stiff. 

Olive Norwood, Past Worthy Matron. 

Salad Dressing 

One t^%, 1 teaspoon butter ; 2 tablespoons sugar, 1 teaspoon 
prepared mustard, 1 teaspoon dry mustard, ^ teaspoon salt 
(scant), 1 cup vinegar. Beat all together and boil until thick. 
Thin with cream if so desired. Mrs. A. Eggert. 


Fruit Salad Dressing 

One tablespoon sugar, 1 tablespoon flour, ^ teaspoon salt, 
1 tablespoon butter, two eggs beaten separately, •)4 cup pine- 
apple juice, juice of one lemon. Cook in double boiler and 
beat well when cool. Add whipped cream just before serving. 

Mrs. Ethel McKibben. 

Thousand Island Dressing 

One cup Mayonnaise, 1 tablespoon Worcestershire sauce, Yx 
cup Chili sauce. 2 pimentoes, j^ cup French dressing. Chop 
pimentoes and combine ingredients just before serving. 

Mrs. Dagmar Stevens, Past Matron of Humboldt Park 

Boiled Salad Dressing- 
Two teaspoons sugar, ^ teaspoon salt, ^ teaspoon mus- 
tard, 2 teaspoons flour, 2 tablespoons butter, 1 tgg, 1 cup milk, 
2 tablespoons vinegar. Melt butter, add dry ingredients, then 
% cup of the milk and cook until creamy, then remainder of 
milk, add vinegar hot and stir. Add this mixture to slightly 
beaten tgg, put on stove again and cook until creamy. 

Mrs. Ethel Forster. 

Salad Dressing 

One teacup vinegar, 1 tablespoon butter, 2 tablespoons 
sugar, yolks of 2 eggs, ^ teaspoon mustard and ^ teaspoon 
of salt. When vinegar boils add butter, then the sugar, eggs 
and mustard well beaten together. Cook and stir until smooth. 

Mrs. Lois E. Gray. 


Salad Dressing 

Four tablespoons vinegar, 4 tablespoons sugar, 2 tablespoons 
butter, 2 eggs well beaten. Add 1 cup whipped cream just 
before serving. Mrs. Alice Morey. 

Roquefort Cheese Dressing 

One tablespoon cheese, cream with fork, paprika, mustard 
salt and pepper to taste, 1 teaspoon sugar, 3 tablespoons olive 
oil to 6 tablespoons vinegar. Mrs. Edna Christiansen. 

Fruit Salad Dressing 

One tablespoon butter, 2 tablespoons of sugar and 2 table- 
spoons vinegar and 2 w'ell beaten eggs. Beat all together. Put 
in double boiler and boil until it thickens. Stir all the time. 
When cool add J4 pint of whipped cream. Very good. 

Mrs. Emma Ross. 

French Dressing 

One-quarter teaspoon sugar, pinch salt, pinch paprika and 
^ teaspoon of mustard. Mix well. Add 7 teaspoons olive 
oil and then 3 tablespoons vinegar. Mrs. Elizabeth Pool. 

Mayonnaise Dressing 

One egg, yi teaspoon salt, 1 teaspoon mustard, 1 teaspoon 
sugar, small pinch of pepper. Beat thoroughly when done, 
keep adding Mazola oil to it until thick. Keep beating while 
adding oil, then add 1 tablespoon of vinegar. 

Mrs. Edith Jensen. 



P A I IN ' 


THOS. F. OTLEY, Pre*. 



SAFE because you get a written insurance policy that un- 
conditionally guarantees the paint to give five years of 

SERVES because it is composed of White Lead, Oxide of 
Zinc and a small percentage of necessary inert material, 
triple ground in and reduced with Pure Linseed Oil, Tur- 
pentine and Oil Japan. Tinted with the pure color neces- 
sary to produce the various tints and shades. 

Paint with Fullerton and you protect your home against 
decay and depreciation. It's the "big gun" that guards your 
home from the effects of exposure. 



A washable wall finish that 
can be kept as clean and 
sanitary as the dishes from 
which you eat. 

SILK-TONE "The Beautiful" is an oil paint that dries with 
a dull finish and combines the soft, rich effect of water 
colors with the smooth, sanitary surface of enamel. Spong- 
ing removes grease and. ather marks and when a change of 
color is desired it may be fecoated like any other paint. 

SILK.-TONE; "The Beautiful" has taken the place of wall 
paper, calcimine, aiid gloss paints because it is more sani- 
tary, more durable, and more beautiful. 

Indiana Indestructible Paint G). 

864-872 West North Avenue Chicago, Illinois 

See that your kitchen be clean and bright, 
And your hands be neat and skilled; 

For the love of man oft takes its flight 
If his stomach be not well filled. 

Oatmeal Bread 

Four cups water, 1 tablespoon salt, 1 tablespoon lard, 1 cup 
molasses. Place on fire and when it begins to boil add 2 cups 
rolled oats. Boil about 3 minutes. When cool add 1 cake 
yeast dissolved in 1 cup lukewarm water. Add 2 quarts (or 
more) of wheat flour. Stir thoroughly, knead, and let rise 
over night. Shape into loaves, let rise and bake one and one- 
half hours. Mrs. E. E. Hobbs. 

Potato Raisin Bread 

One yeast cake, ^ cup warm water, lyi cup sweet milk, 2 
tablespoons corn syrup, 1^ cups mashed potatoes, 4^ cups 
wheat or barley flour, 4 tablespoons shortening, }i cup raisins, 
1 teaspoon salt. Dissolve yeast and 1 tablespoon corn syrup 
in lukewarm water, add 1 cupful flour and milk, the potatoes, 
shortening and corn syrup well creamed. Cover and set in 
warm place to raise. When light, add raisins that have been 
well floured, and salt. Knead lightly and let rise again until 
double its bulk. Mold into loaves and when light, glaze with 
egg diluted with water and bake about forty-five minutes. 

Agnes Hoyt. 


Graham Bread — Two Loaves 

Four cups of sour milk, 1 cup of "C" sugar, 2 tablespoons 
of melted lard, 3 even teaspoons soda, salt, two cups of wheat 
flour, Graham flour to make thick enough to drop from spoon. 

Mrs. Phelps. 

Baking Powder Whole Wheat Bread 

Two cups whole wheat flour, 1 teaspoon salt, 1 tablespoon 
sugar, 3 heaping teaspoons baking powder, 1^ cups sweet 
milk. Make into loaves, let stand ten minutes. Bake forty- 
five minutes in moderate oven. Mrs. James Stott. 

Nut Bread 

Three cups milk, 2c yeast, 1 teaspoon salt. Add enough 
flour to make a soft batter. Let raise for one hour before 
adding 1 cup chopped walnuts, 1 cup raisins, ^ cup butter, ^ 
cup sugar. Add more flour till the mixture is stiff enough 
to handle on bread board and knead. Cover and let rise till 
it doubles its size. Divide into two parts and shape into loaves 
and let rise until it again doubles its bulk. Bake about forty- 
five minutes. Hannah Nelson. 

English Scones 

One pound flour, 1 dessert spoon butter, 1 teaspoon soda, 1 
teaspoon cream of tartar, 2 teaspoons sugar, milk to make soft 
dough. Rub butter in dry ingredients, add milk, remove to 
bread board and knead a little. Roll out about ^ inch thick, 
rub flour over and cut with round cutter. Put scones on a 
floured oven shelf, brush them over with milk and bake in a 
quick oven about ten minutes. Mrs. Joseph Carter. . 


Nut Bread 

Two and one-half cups white flour, 2^ level teaspoons bak- 
ing powder, ^ cup sugar, ^ teaspoon salt, % cup nuts, 1 tgg 
beaten light, and 1 cup milk. Sift together three or four 
times baking powder, sugar, flour and salt. Add nuts. Then 
add milk to the beaten Qgg and stir the liquid into the dry 
ingredients. Bake in a bread pan for 1 hour in a rather slow 
oven. Mrs. Tillie Buerger. 

Nut Bread 

Four cups flour, 4 teaspoons baking powder, 1 tgg, 1 cup 
walnut meats, 1 cup sugar, lyi cups milk, ^ teaspoon salt. 
Sift dry ingredients together, beat tgg, add sugar and milk. 
Add nuts to dry ingredients first. Mix well, let rise in pan 
thirty minutes. Bake in moderate oven. Pearl Ludolph. 

Steamed Brown Bread 

Two cups corn meal, 2 cups rye meal, 1 cup flour, yi cup 
molasses, 3 cups sweet milk, 1 teaspoon soda, 1 teaspoon salt. 
Put in small cans and place in steamer or kettle. Steam three 
hours. Mrs. Holden. 

Whole Wheat Nut Bread 

Take about 2 cups of sponge made for ordinary bread which 
has been previously seasoned with salt, sugar, shortening, 
yeast, etc. Add ^ cup walnuts cut fine, then add enough 
whole wheat flour to make a stift* loaf. Let rise and bake. 
This makes one loaf. This recipe of Mrs. Sings took the first 
prize at the whole wheat cooking contest. 

Mrs. Bessie Sings. 

64 . LOGAN SQUARE CHAPTER, No. 560, O. E. S. 

Raisin Bread 

Sift 4 cups flour into a basin with 4 teaspoons of baking 
powder, add 1 cup raisins, 1 teaspoon salt, ^ cup sugar, 1 
teaspoon grated nutmeg, 1 well beaten tgg and 2 cups milk. 
Mix well, turn into well-greased bread pan and let rise for 
15 minutes. Bake in a moderate oven for one hour. 

Mrs. Dindinger. 

Quick Brown Bread 

Two cups graham flour, 2 cups whole wheat flour, 1^ 
cups milk, yi cup brown sugar, 1 teaspoon salt, 1^ cups 
raisins, 3 teaspoons baking powder, 4 teaspoons melted butter. 
Mix dry ingredients. Flour the raisins. Add butter and 
milk. Mix quickly. Pour into a well-greased bread pan 
and bake in a moderate oven. Clara Kistner. 

Nut Bread 

One egg, 1 cup light brown sugar, lj4 cups sweet milk, 1 
cup ground walnuts, 2 teaspoons cream of tartar, 1 teaspoon 
baking soda, 1 teaspoon salt. Add to this 4 cups of flour. Put 
in two small bread pans. Let stand twenty minutes in a warm 
place and bake in a rather slow oven about one hour. 

Lillian 'A. Scmidt. 

Currant Bread 

Dissolve 1 cake of yeast in warm water, 1^ cups sugar, 
\y2 cups currants, ^ cup lard and butter, 1 teaspoon salt, 1 
teaspoon cinnamon, flour to stiffen as for bread. Let rise until 
light, then put in pan to rise for half hour. Bake one hour. 

B. Rietz. 


White Bread 

Boil 4 small potatoes. Drain, add about 2 tablespoons of 
butter or shortening and mash or beat to a cream. Add a 
quart of warm water, sift 2 quarts of flour in a large bowl, 
ridge flour on the side of the bow4 leaving a good pint of flour 
in center. Add a handful of salt, then add potatoes, butter 
and warm water that has been mixed together. . Mix a cake of 
yeast in a little warm water and add to sponge. Beat sponge 
a little. Cover and let rise for two hours or until light. Add 
3 teaspoons sugar. Add a good quart of flour or enough so 
dough does not stick to fingers. Knead for about fifteen 
minutes. Set to rise again until twice its size. Form into 
loaves and rise again. Bake thirty to thirty-five minutes. 

Lillie Trodson, Worthy Matron. 

Raisin Bread 

One cup raisins, ^ yeast cake dissolved in % cup water, 
^ cup sugar, coffee cup water, 1 tgg, 1 tablespoon butter, add 
flour enough for stiff* dough. Let rise twenty minutes. Bake 
in moderate oven. Dora Lund. 

Nut Bread 


One tgg, 1 cup sweet milk, 1 teaspoon salt, ^ cup sugar, i^ 
cup chopped walnuts, 4 cups flour, 4 teaspoons baking pow- 
der. Let rise twenty minutes and bake one-half hour. 

Ada Pray. 

Graham Bread 

One Qgg, butter size of an tgg, ^ cup brown sugar or 
molasses, 1 cup sour milk, %. teaspoon baking soda, 1 cup 
white flour, 1^ cups graham flour. Double recipe makes 
3 loaves. Mrs. Thomas Otley.; 


Raymond G. Kimbell Lily M. Hansen Edward H. Olsen 

President Cashier Vif:e-President 

Keep Your Family Checking 
Account With 

Kimbell Trust & 
Savings Bank 

3538 Fullerton Avenue 

Organized as Raymond G. Kimbell & Co. 1909 
Incorporated 1919 



% on Savings 
Checking Accounts Invited 

Delicate Rolls 

Part 1 : One cup of sweet milk, 2 cups of flour, 1 cake of 
yeast. Warm milk, dissolve yeast in J4 cup of water. Mix 
together. Let rise two hours. 

Part 2 : One cup sweet milk, 3^^ cup lard, ^ cup sugar. Melt 
lard, add milk and sugar. Flour to make a paste, beaten whites 
of 2 eggs, 1 tablespoon salt. Add all to Part 1. Add enough 
flour to mold, not too stiff. Let rise until double its size. 
Knead down, roll out and cut with biscuit cutter. Spread 
with butter and fold over. Let rise and bake. 

Mrs. Bessie Sings. 

Potato Biscuit 

Three potatoes mashed, 1 cup milk, 1 teaspoon salt and 1 
of lard, 1 tablespoon butter and 1 sugar, 2 eggs well beaten, 
y2 cake yeast. Have this lukewarm and mix in flour to make 
as stiff as bread dough. If wanted for supper mix about 11 
a. m. and let rise until 4 p. m. Roll out about 1 inch thick, 
cut with biscuit cutter and let rise again. When light, bake 
in a hot oven about ten minutes. Serve hot. 

Mrs. Anna Schmidt. 


One tablespoon butter, 2 tablespoons sugar, 1 cup milk, Ij^ 
cups flour, 1 or 2 eggs and 1 teaspoon Dr. Price's Baking 
Powder. Miss Hannah Schmidt. 



-■■ T\vo cups flour, 1 tablespoon lard, 3 teaspoons Dr. Price's 
Baking Powder, pinch of salt, 2 eggs well beaten. Pour eggs 
in cup and fill cup with milk. Mrs. Jennie Nachtweih. 

Bran Muffins 

One egg well beaten, butter size of a walnut melted, 1 cup 
sweet milk, cup flour (wheat), 1 cup bran flour, 1 teaspoon 
Dr. Price's Baking Powder and a pinch of salt. Makes deli- 
cious and light muffins. Mrs. Edith Jensen. 

Mother's Swiss Buns 

Cream together 1 egg, 2 tablespoons sugar, 1 tablespoon 
butter, pinch of salt, 1 cup sweet milk, 1 teaspoon soda, 2 
teaspoons cream of tartar, 2 cups (or more) of flour. Mix 
to a stiff dough, roll, cut, and bake. Mrs. King. 

Corn Bread or Muffins 

Cream 1 tablespoon butter and ^ cup of sugar. Add yolks 
of 2 eggs, 1 cup of milk, 1 teaspoon salt (scant), 1 cup corn 
meal, 1 cup white flour and 2 teaspoons Dr. Price's Baking 
Powder. Add the beaten whites of eggs last. 

Mrs. Betsy Whitely. 

Graham Muffins 

Three tablespoons sugar, 1 large tablespoon butter, 1 tgg^ 
pinch of salt, }i cup milk, 1^ cups graham flour, yi cup white 
flour, and 2 teaspoons Dr. Price's Baking Powder. 

Mrs. Elizabeth Pool. 


Whipped Biscuits 

Two large potatoes cooked and mashed, 1 pint potato water, 
1 pint milk (scalded), 1 cup butter, y^ ^^P sugar, 1 teaspoon 
salt, 3 eggs, cake yeast. Mix together and add flour to make 
a soft sponge. When light add flour and mix the same as 
bread and let rise. Then roll into long finger rolls and let 
rise twice their size and bake. Olive Norwood, Past Matron. 

Three Day Biscuits 

One-half yeast cake, ^ pint warm water, ^ tablespoon 
sugar, y2 teaspoon salt, flour to make stiff batter. Let rise 
till morning. Boil Yz pint milk and melt Yz cup lard in milk. 
Let cool, add yeast batter, 1 ^gg and ^ cup sugar. Stir until 
hard to handle, then knead eight minutes. This dough will 
keep three days in a cool place. Make biscuits as one wants 
them. Mrs. C. A. Anderson. 

Potato Flour Muffins 

Four eggs, pinch of salt, ^4 cup white potato flour, 1 tea- 
spoon baking powder, 2 tablespoons ice water, 1 tablespoon 
sugar. Method : Beat w^hites of eggs very stiff and dry. Add 
salt and sugar to beaten yolks and fold into whites. Sift flour 
and baking powder twice and thoroughly beat into ^gg mix- 
ture. Add ice water last. Bake in a moderate oven from 
fifteen to twenty minutes. Miss Edgar. 

Soft Ginger Bread 

One-half cup butter or lard, ^ cup sugar, 1 cup molasses, 
1 teaspoon of ginger, 1 teaspoon cinnamon, 1 teaspoon cloves, 

1 teaspoon soda in a cup of boiling water, 2^^ cups flour. Add 

2 eggs well beaten last before baking. A Friend. 


Delicious Quick Rolls 

One-half pint warm milk, 1 tablespoon butter, 1 tablespoon 
lard, 1 tablespoon sugar, 1 egg well beaten, 1 cake compressed 
yeast, ^ teaspoon salt, flour, 3^ cup lukewarm water. Heat 
milk until it steams, then add sugar, butter and lard. Dis- 
solve yeast cake in the water. When the milk is cooled suffi- 
ciently, add the yeast and tgg. Beat the mixture well. Stir 
in sufficient flour to make a dough which can be rolled out, 
add the salt and beat again. Cover and put in a warm place 
for two or three hours, until it has risen and is very light. 
Roll out and cut with a small biscuit cutter. Butter the tops 
and lay one on top of another. Let stand in a warm place 
for another hour, and bake in a quick oven for fifteen or 
twenty minutes. Mrs. Mary Hollison, Ben Hur Chapter. 

Ginger Bread 

One-half cup New Orleans molasses, yi cup sugar, I/3 cup 
milk, % cup butter, 1 egg, y^ teaspoon of soda dissolved in 
the molasses, 1 teaspoon ginger, 1 scant teaspoon salt, 2 cups 
flour. Beat all together thoroughly, bake in flat pan and cut 
with heated knife. Clara Kistner. 

Ginger Bread 

One cup molasses, ^ cup brown sugar, 1 cup sour milk, 
}i cup lard, 3 eggs, 1 tablespoon soda (scant), allspice and 
ginger to taste, 2 cups flour. Mrs. Elizabeth Cramer. 



Pu blications 
Com mercial 
Book Work 


Phone Wabash 6429 

54-2 So. Dearborn Street 



Established 20 Years Always Reliable 

Telephone Armitage 2929 

Louis P. Mann 

Cloaks and 



1258 Milwaukee Avenue 

Near Ashland Avenue 

Coffee Cakes 

Quick Coffee Cake 

One-half cup butter and a little lard, 1 cup sugar, 2 eggs, 
lj4 cups milk, % cup raisins, 3 cups flour, 2 teaspoons baking 
powder, vanilla or nutmeg for flavoring. 

Heaping tablespoon butter, ^ cup sugar, % cup flour, 1 
teaspoon cinnamon. Work between fingers and sprinkle oven 
top of cakes. This will make two coffee cakes. 

Miss Emma Boettcher. 

Coffee Cake 

Two cups flour, y^ teaspoon salt, 4 tablespoons sugar, 2 
tablespoons baking powder, 2 tablespoons melted butter, y^ 
cup milk (a good half), and 1 tgg. Bake 35 minutes. 

Mrs. J. W. Thomas. 

Coffee Cake With Baking Powder 

Three cups flour, j^ teaspoon salt, 3 tablespoons sugar, 2^ 
teaspoons baking powder, 2 tablespoons butter or lard, 2 eggs, 
% cup of milk. Mix all ingredients together. Bake in a mod- 
erate oven. Mrs. S. Schmidt. 

Coffee Cake 

Two cups flour, 1 cup sugar, 1 tablespoon butter. Mix in- 
gredients like you would make pie crust. Take % cup of this 
mixture for top of cake. Add to mixture above: 1 egg, 2 tea- 
spoons baking powder, ^. cup milk. Bake 15 or 20 minutes 
in quick oven. Mrs. Ida Hawkins. 


Blitz Kucken 

One tablespoon butter, 1 cup sugar, 1 egg, 1 cup milk, 1 
heaping cup flour, 1 teaspoon baking powder. Mix well. 
Pour in pan and sprinkle with sugar and cinnamon on top. 
Nuts may be added. Bake in a moderate oven fifteen min- 
utes. Mrs. Tillie Buerger. 

Coffee Cake 

One cup sugar, 1 tablespoon butter, 1 egg^ 1 cup milk, 21/^ 
cups flour, 2 teaspoons baking powder, salt. Cover with sugar 
and cinnamon. Bake in a slow oven. Florence Larsen. 

Quick Coffee Cake 

One piece of butter size of a large egg, ^ cup sugar, 2 eggs 
(drop in one at a time), J4 cup milk, lj4 cups of sifted flour, 
1 teaspoon Dr. Price's Baking Powder sifted in flour. Pour 
in pan and sprinkle 3 teaspoons of sugar mixed with yi tea- 
spoon of cinnamon over the top of cake. Bake about twelve 
to fifteen minutes. Lillie Trodson, Worthy Matron. 

Sour Cream CofFee Cake . 

Two cups flour, 1 tablespoon Dr. Price's Baking Powder, 
1 tablespoon each of lard and butter. Thin with milk so you 
can roll easily about yi inch thick. Put in coffee cake pan. 
Make a custard of Ij^ cups sweet milk and butter size of 
walnut. Thicken with Ij^ tablespoons of cornstarch. After 
this has cooked let cool. Add 2 eggs beaten, sugar to taste 
and lyz bottles of sour cream. Beat this together well. 
Spread a quart can of strained, home made canned cherries 
and pour custard over the cherries. Bake in slow oven. 

Lillie Trodson, Worthy Matron. 


Coffee Cake 

Three cups flour (sifted), 1 cup warm milk, 3 tablespoons 
sugar, 1 cake yeast dissolved in milk. Make a sponge and set 
in warm (not hot) place to rise. Add 1 teaspoon salt, 2 beaten 
eggs, 3 tablespoons soft shortening and let rise again. Put 
in pans, let rise third time and put bits of butter on top. 
Sprinkle with sugar and cinnamon and bake in quick oven. 

Mrs. LeGros. 

Coffee Cake 

Two eggs, U/8 cups sugar, 3 cups flour, 3 level teaspoons 
baking powder, 1 cup milk, ^ cup butter, pinch of salt and 1 
teaspoon almond extract. Mrs. Jennie Nachtweih. 


An organization with higher 
ideals in the coal business. Our 
rapid growth has been due to 

Honest W^eight 


Max Tauber Sons Corp. 

Main Office and Rail Yards: 

FuUerton and Crawford Avenues 

Phone Belmont 480 

Pineapple Pie 

Stir \y2 cups of sugar, 2 tablespoons of flour, butter size of 
an egg together. Add 1 cup of boiling water and cook until 
it thickens. When cool add 1 can shredded pineapple and 3 
eggs. Bake with an upper crust. Mrs. Rose Thorndike. 

Mock Mincemeat 

Eight pounds of green tomatoes (chopped), 8 pounds of 
apples, 4 pounds of sugar, 3 pounds of seedless raisins, 1 cup 
butter and suet (or suet alone), 1 level tablespoon salt, 1 of 
ground cloves, 2 of cinnamon, 1 teaspoon allspice, and 1 cup 
of vinegar. Let chopped tomatoes stand over night, drain, 
add sugar, and cook one and one-half hours. Cook raisins 
separately in a little water. Mix all together, boil and can. 

Mrs. Anna Nelson. 

Green Tomato Mincemeat 

One peck green tomatoes chopped fine, retaining the juice, 2 
tablespoons salt, 1^ cups of vinegar. Boil together 2 hours 
then add 5 pounds 'brown sugar, 1 pound raisins, 1 pound 
currants, 1 tablespoon cloves, 1 tablespoon cinnamon. Let 
come to a boil and put in jars while hot. Add a bowl 'of 
chopped apples when ready to make pies. 

Mrs. Wilhelmina Albrecht. 

Banana Pie 

Make a crust and bake. Slice 3 bananas to fill crust, then 
add custard as follows: One cup milk, yolk of 2 eggs, yi cup 
sugar, pinch salt, 3 tablespoons flour. Boil until thick enough. 
Pour over bananas. Beat whites of eggs until light. Cover 
custard and put in oven to brown. Bertha Hofif. 


Pumpkin Pie 

One quart pumpkin, 1 quart milk, 4 eggs, 1 teaspoon ginger, 
1 teaspoon nutmeg, 1 teaspoon cinnamon, 1 cup sugar. Enough 
for three pies. Ethel Forster. 

Lemon Cream Pie 

Into a cup of boiling water stir a heaping tablespoon of 
cornstarch dissolved in a gill of cold water. Stir until smooth, 
take from fire and pour over a tablespoon of butter and a cup 
of powdered sugar that has been rubbed to a cream. Mix 
thoroughly and set aside until cool. Add the grated rind and 
juice of a large lemon and yolk of two eggs beaten light. 
Pour the mixture into a pan lined with pastry and bake until 
set. . Make a meringue of the whites of the eggs whipped stiff 
with two tablespoons of powdered sugar. Spread this thickly 
on pie and brown. » Clara Kistner. 

Lemon Cream Pie 

Filling: One cup w^ater, 1 tablespoon cornstarch, 1 cup 
sugar and three lemons. Boil together and add 3 eggs and 1 
large teaspoon of butter. Crust: 1 cup flour, 2 tablespoons 
lard, 3 tablespoons cold water. Mrs. Elizabeth Thomas. 

Pieplant Meringue Pie 

One-half pieplant, 1 heaping teaspoon Kingsford corn- 
starch, 2 eggs, 1 cup sugar, 1 tablespoon butter, pie shell 
(already baked). Mix cornstarch, yolk of eggs and butter. 
Stir mixture into boiling pieplant; turn into pie crust. Add 
meringue made of whites of eggs and 2 tablespoons sugar. 
Brown in oven. Serve cold. 

Lillie Trodson, Worthy Matron. 


Raisin Pie Filling 

One pound seeded raisins, 1 quart water, 1 cup molasses, 1 
teaspoon of cloves, cinnamon, and Yi teaspoon of salt, 1 ' 
heaping tablespoon butter. Boil together until raisins are 
plump, then add enough flour to thicken. 

Mrs. Thomas Otley. 

Butterscotch Pie 

One cup brown sugar, 1 cup water. Boil to a syrup. When 
cold add 1^4 cups milk, yolk of 1 ^gg, 1 heaping tablespoon 
flour, pinch of salt. Cook in double boiler. When cool pour 
into baked crust. Whip white of tgg with 2 tablespoons of 
sugar. Spread on pie and brown. Ada G. Pray. 

Chocolate Pie 

One cup of rich milk, 1 cup sugar, 2 tablespoons grated 
chocolate, yolks of 3 eggs. Heat chocolate and milk together, 
add sugar and eggs beaten to a cream. Flavor with vanilla. 
Bake with under crust. Spread with a meringue of the whites 
of the eggs. Mrs. Henry Cordes. 

Lemon Cream Pie 

One and one-half cups water, Xy^ cups sugar, pinch salt, 2 
heaping tablespoons cornstarch, 2 eggs, juice and grated rind 
of 1 lemon, 2 tablespoons powdered sugar for meringue. Boil 
the water and sugar, add the cornstarch moistened with a 
little cold water and cook 5 minutes. Then put in the beaten 
yolks, lemon juice, rind and salt. Cool slightly and pour into 
a previously baked crust. Cover with a meringue made by 
beating the whites of the eggs with powdered sugar. Set in 
oven till brown. , Mrs. Elizabeth Pool. 

80. LOGAN SQUARE CHAPTER, No. 560, O. E. S. * 

Raisin Pie 


One cup seeded raisins, one cup sugar, one cup sour cream 
(or milk), yolk of two eggs, ^ cup walnut meats, 1 tablespoon 
.vanilla, pinch of salt. Chop raisins and nuts, stir all together, 
put in an unbaked crust and bake about twenty minutes. 
Whip the whites of eggs with two tablespoons powdered 
sugar. Spread on pie and brown. * Bella Bawden. 


Twelve apples chopped, 2 pounds lean beef cooked and 
chopped, 1 pound of currants, 1 pound of raisins, 1 pound 
of sugar, Yz pound orange peel cut small, 1 nutmeg, 1 tea- 
spoon each of allspice and cinnamon, ^ teaspoon cloves, 
grated rind and juice of 1 lemon and 1 quart of boiled cider. 
Add more cider if too dry. Cook until well heated through. 

Mrs. Thomas Otley. 

Prune Pie 

One-half pound prunes, ^ cup sugar (scant), 1 tablespoon 
lemon juice, Yz teaspoon butter, 1 tablespoon flour. Remove 
stones from cooked prunes, cut in pieces, and mix with sugar 
and lemon juice. Reduce juice to 1^ tablespoons. Place 
in crust, dot with butter, sprinkle with flour, and bake with 
upper crust in a moderate oven. Jennie Yerger. 

Date Pie 

J^wo cups milk, % pound dates, 2 eggs, ^ t^poon salt, 
few gratings nutmeg. Cook dates with milk twenty minutes 
in double boiler. Strain and rub through sieve, then add eggs 
and salt. Bake same as custard pie. Mrs. LaMoine. 

LOGAN SQUAkE CHAPTER, No. 560, O. E. S. 81 

Custard Pie 

Beat yolks of 3 eggs to a cream. Stir together 1 tablespoon 
of sifted flour and 3 tablespoons of sugar and add to the yolks. 
Add a pinch of salt, a teaspoon of vanilla, and a little grated 
nutmeg. Add the beaten whites of the eggs, and lastly a pint 
of scalded milk (not boiled) which has been cooled. Mix 
together and bake in deep pie tin lined with crust. Bake about 
half hour. Mary Blohm. 

^ Butterscotch Pie 

Two cups milk, 1 cup brown sugar, 2 eggs, 2 tablespoons 

cornstarch, butter size of a walnut. Beat the yolks of eggs, 

add the sugar, cornstarch and butter. Add tb- boiling milk 

and cook until thick. Pour into baked crust. Make a meringue 

\ of the whites of eggs^and spread on top. LiUie Zoelck. 



Pumpkin Pie 

One anck one-half cu()s steamed and strained pumpkin, % 
cup brown sugar, 1 teaspoon cinnamon, ^ teaspoon ginger, ^ 
teaspoon salt, 2 eggs, lj4 cups milk and ^^ cup cream. Mix 
ingredients in-order given and bake in one crust. 

_ . I Mrs. Laura Shadle. 

Apple Pie ' . 

Four or five sour apples, % cup sugar, ^ teaspoon grated 
nutmeg, I/3 teaspoon salt, 1 teaspoon butter, 1 teaspoon lemon 
juice. Line pan with paste. ^ Cut apples and fill pan. Mix 
sugar, nutmeg, salt, lemon juice and sprinkle over apples. Dot 
with butter. Wet edge of under crust. Cover with upper 
crust and bake foity-five minutes in moderate oven. 

' •*^•'-^t^^;.. . ^:-' Mrs. Laura Shadle. 

^ "^ Cream Pie 1 

Bake crust. gFill with whipped cream flavored. 

Carrie Yerger^^-^ 


THE beautiful women of An- 
cient Egypt were well versed 
in toilet arts, but they knew 
that radiant cleanliness was the 
crowning art of all. 

They chose Palm and Olive Oils 
their most important toilet re- 

Modern women, equally fastidious, 
also are lavish in the daily use of 
these great natural cleansers. 

Their combination in famous 
Palmolive produces the most popu- 
lar toilet soap measured by sales 

Palmolive Soap is sold by dealers 
everywhere and supplied by popu- 
lar hotels in guest-room size. 


Milwaukee, U. S. A. 


190 No. State Street 


"Your dressing, dancing, gadding, where's the good in? 
Sweet lady, tell me, can you make a pudding?" 

Brown Betty 

Pare and core 1 dozen large juicy apples, chop fine. Butter 
a deep pudding dish, place first a layer of chopped apples, some 
bits of butter over them, then sprinkle with white sugar and 
grate a little nutmeg over it, next a layer of bread crumbs and 
chopped walnuts, then a layer of apples and so on until the 
dish is full. Finish with a layer of bread crumbs. Bake in 
oven until thoroughly cooked. Serve with cream sauce. 

A Friend. 


One tgg, 2 tablespoons cream or milk, 1 cup or less of sugar, 
1 teaspoon baking powder, 1 cup chopped walnuts (not too 
fine), 1 cup bread crusts cut in pieces. First beat the tgg and 
1 teaspoon baking powder, then add the sugar, bread crusts. 
When well mixed add nuts, dates and lastly cream. (This 
does not raise very much). Bake in a greased and floured 
pan in a moderate oven until firm, about thirty-five minutes. 
Serve with whipped cream. Mrs. Edith Jensen. 

Date Pudding 

Three eggs, 1 cup sugar, 3 tablespoons flour, 1 cup chopped 
walnuts, 1 cup chopped dates, 1 teaspoon baking powder. Beat 
yolks, add sugar, then flour and baking powder. Fold in the 
beaten whites of eggs. Add floured dates and nuts. Bake 
twenty to thirty minutes in a slow oven. Serve with cream. 

Mrs. Victoria Peters. 


Rice Pudding 

One-half cup raisins, l/;» cup rice, 3 cups milk, 1 cup water, 
2 eggs, ^ cup sugar. Put rice in double boiler with water, 
cook till water is absorbed, add 2 cups of milk, cook till rice 
is tender. To remaining cup of milk add sugar, flavoring, 
and well beaten eggs, add to rice and bake until custard is set. 

Mrs. Holmes. 

Tapioca Cream 

Put 1 cup of tapioca in 1 quart of milk in a double boiler 
with a little salt; let boil about 15 minutes. Then add the 
yolks of 2 eggs and 1 cup of sugar beaten together. Stir well. 
Boil 15 minutes, remove from fire, beat in the whites and 
flavor. Mrs. Veda Torgerson. 

Lemon Pudding 

One and one-half cups of water, 1 }4 cups of sugar, 3 table- 
spoons cornstarch dissolved in cold water. Pour into boiling 
water; cook five minutes. Beat whites of 3 eggs, stir into 
the cornstarch, add juice of 2 large lemons. Pour into molds 
and serve with soft custard. Mrs. Bert Hutchinson. 

Strawberry Jelly 

Three pints ripe strawberries, a box of gelatine, 1 pint of 
sugar, Yz pint of cold water, 1 pint of boiling water, and the 
juice of 1 lemon. Mash the berries in the sugar, let stand 2 
hours. Cover the gelatine wath the cold water, soak for 
one-half hour, add the boiling water and pour this over the 
fruit and sugar, add the lemon juice and strain through a 
cloth. Pour into glasses to cool. Top with whipped cream 
and strawberries. Mrs. Anna Shaberg, Past Matron. 


Date Pudding 

One cup sugar, 2 eggs, 1 cup dates, 1 cup walnuts, 3 level 
tkblespoons flour, 2 tablespoons water, 1 teaspoon Dr. Price's 
Baking Powder, pinch of salt. Beat yolks of eggs well, add 
sugar, then beaten whites, adding nuts, dates, water, flour, 
salt and baking powder last. Do not stir more than neces- 
sary. Bake twenty minutes. Serve with whipped cream. 

Mrs. Barbara Eckstedt. 

Suet Pudding 

One cup chopped suet, 1 cup New Orleans molasses, 1 Qgg, 
1 cup boiling w^ater poured over suet, 1 cup raisins, 2 teaspoons 
baking powder. Put ^ teaspoon soda in the molasses ; 3 cups 
flour". Steam three hours. Mrs. Phelps. 

Chocolate Pudding 

Boil 4 oz. of chocolate in 1 quart sweet milk. When quite 
dissolved, pour over 1 pint bread crumbs and let stand for 1 
-hour. Mash bread until it becomes smooth. Add 4 well- 
beaten eggs, yi cup butter, 2 cups sugar, a little grated nut- 
meg, 1 cup raisins, 1 cup currants. Steam 1 hour. 

: Mrs. Phelps. 

Christmas Pudding 

Sift and mix with lyi pounds of flour 3 teaspoons baking 
powder. Chop fine 1 pound suet and mix with it 10 well- 
beaten eggs, 1 teacup of milk, }^ pound sugar, 1 pound of 
raisins (seeded and chopped), 1 pound currants, 1 teaspoon 
each" of cinnamon, allspice and ground cloves, the grated rind 
and juice of a lemon and 2 ounces of chopped citron. Boil 
five hours. ' Mrs. Elizabeth Cordes. 


Prune Pudding 

One pound cooked prunes (chopped fine), whites of 4 eggs 
beaten stiff, 1 cup powdered sugar. Put sugar with eggs, add 
prunes and a few nuts. Do not bake. Serve with whipped 
cream. Mrs. D. Dindinger. 

Snow Balls 

One-half cup butter, 1 cup sugar, ^ cup milk, 2^ cups flour, 
whites of 4 eggs, 3^4 level teaspoons baking powder. Cream 
butter and sugar, add milk, then flour sifted with baking pow- 
der, whites of eggs last. Steam in individual cups (not too 
full) for 35 minutes. Serve with mashed strawberries and 
cream. Mrs. Bessie Sings. 

Date Custard 

Ten cents worth almond macaroons, 10c worth of dates. 

Crush macaroons. Cut up dates. Put in buttered baking dish. 

Cover with the following mixture: Beat 2 eggs, 2 cups milk, 

J4 cup sugar, 2 tablespoons cornstarch. Flavor with vanilla 

and bake until set. Mrs. Marion Krueger. 

Bread Pudding 

Two cups stale bread crumbs, 2 tablespoons butter, 1 cup 
hot water, 1 cup raisins in J4 cup flour, 1 cup molasses, 1 
egg beaten well, 1 cup flour, ^ teaspoon cinnamon, ^ tea- 
spoon cloves, J4 teaspoon salt, 1 teaspoon soda sifted with 
flour. Mix bread crumbs, molasses and raisins with % cup of 
flour then the eggs well beaten. Melt the butter in the hot 
water and add. Sift the spices, salt, soda with flour and beat 
thoroughly. Steam one hour and serve hot. Steam with low 
gas. Mrs. Marie Wilhelmy. 


Date Pudding 

Three tablespoons flour, 3 eggs, 1 very scant cup of sugar, 

1 pound of dates cut up fine, 1 cup of nut meats cut fine, 1 tea- 
spoon Dr. Price's Baking Powder, 1 teaspoon vanilla. Mix 
beaten yolks and sugar, add sifted flour, dates, nuts, * then 
baking powder, whites of eggs beaten very stiff last. Bake 
one-half hour or more in a slow oven. Serve cold with 
whipped cream. Franc Watson. 

Prune Pudding 

One cup chopped pork, 1 cup chopped raisins, 1 cup molasses, 

2 cups sweet milk, 1 teaspoon soda, 4 cups flour. Steam 4 
hours. Serve with sugar and cream. Mrs. Rose Thorndike. 

Suet Pudding 

Two-thirds cup chopped suet, 1 cup sugar, 1 egg (beaten), 1 
teaspoon cinnamon, 2 teaspoons baking powder mixed with the 
flour, ^ cup cold water, 1 cup raisins chopped, 2 cups flour, 
pinch salt. Mix in order given. Steam 2 hours. Good and 
ine:??pensive. Mrs. Bessie Sings. 

A Delicious Pudding 

One quart of milk, 3 eggs, 1 cup sugar, 2 tablespoons corn- 
starch, 1 teaspoon vanilla extract and a pinch of salt. Sep- 
arate the eggs, beat the yolks, add the milk, sugar and corn- 
starch which has been wet with 2 tablespoons cold water. Boil 
for a minute, stirring constantly. Take from the fire, add the 
vanilla and salt. Beat the whites of the eggs to a stiff froth, 
beat 3 teaspoons of sugar into them and fold in the hot mix- 
ture. Serve very cold with plain or whipped cream. 

Mrs. D. Dindinger. 



"A Treat Indeed" 

1901-192S Webster Avenue 

Phones Armitage 2747-8 

A few places around Logan Square where they serve 

Quality Ice Cream 

John Levy, Druggist 
Graves* Nut Shop 
Stine's Drug Store 
Jacobs' Drug Store 
Huebner's Drug Store 

Special Ice Cream and Ices for Social Gather- 
ings, Weddings, Receptions, Etc. deliv- 
ered to your door 


Prune Pudding 

One-half cup butter, 1 cup sugar, 2 eggs (beaten), 1 cup 
cooked prunes (chopped), Yz cup sweet milk, Yz cup sour 
milk with 1 teaspoon soda (scant), 2 cups flour with 1 tea- 
spoon baking powder, 1 cup chopped nuts. Bake in muffin tins 
and serve with whipped cream. Mrs. Laura Swanson. ' 

Cocoa Pudding 

1 tablespoon Bunte's cocoa, 1 tablespoon flour, 1 cup sugar, 
1 pint milk, 1 ^gg, butter size of walnut. Mix flour, cocoa, 
and sugar, then add milk. After it has boiled about twenty 
minutes add butter and beaten t-gg. Serve with cream. 

Mrs. Victoria Peters. 

\ Spice Pudding 

One cup brown sugar, 1 cup butter, L egg, l;cup milk, 3 

•cups flour, 1 teaspoon soda, 1 teaspoon cinnarnoti, .1 teaspoon 

cloves, Yi teaspoon allspice, pinch of salt. Add nuts or raisins. 

Mix dry ingredients together, then add milk.- Steam 3 hours. 

Mr^.; Harriet Huehl. 

Lemon Pudding 

Juice and grated rind of 1 lemon, 2 ^gg, 1 cup sugar, -l 
cup cold water, 6 tablespoons cornstarch, 4 tablespoons 
powdered sugar, 3 cups boiling water, 1 tablespoon mar- 
garine. Mix lemon juice and grated rind, tgg yolks, sugar, 
cornstarch and cold water. Have ready Mri the double boiler 
the boiling w^ater, into which stir this mixture, and cook until 
thick and free from any raw taste. Turn out into glass bowl, 
and when cold, frost with a meringue made of the whites 
of the eggs beaten stiff with powdered sugar. 

Euphemia M. Hocker. 






What 23 Children Said 

THIS test was made in Denver , Colorado. 
Twenty-three children sat around the 
table. Four dishes of steaming rolled oats 
In front of each, — one of Purity, the 
other three of different brands. 

The children were asked to point out the 
dish which tasted best. By means of secret 
markings on the various dishes, — the count 
showed that 19 of the 23 chose Purity. 

Purity turns the good old breakfast cereal into 
a brand new delight. Mothers, make this test 
yourselves. Let the fresh, unspoiled tastes of 
your children decide which is the best rolled 


Purity Oats Co. 

Keokuk and Davenport, Iowa 


^fRfe /Tn>A "^ ybk g^ 

lMm!iLfMJn Jim <i^^ 

Orange Triffle 

One-half package gelatine soaked in ^ cup of cold water 
twenty minutes or until soft. Then add 1 cup boiling water, 
add juice of 5 or 6 oranges, the grated rind of one, the juice 
of J/2 lemon. Then strain. Beat 3 yolks of eggs, cook until 
it begins to thicken and add 1 cup sugar. Pour into first part. 
Set on ice until thick. Add 1 pint of whipped cream. Line 
mould with sections of oranges or cake. 

Lillie Trodson, Worthy Matron. 

Maple Moss 

Six yolks of eggs beaten very light, 1 ^ cups maple syrup, 
1 pint of whipping cream. Add maple syrup to yolks and 
beat one minute. Cook in double boiler until thick. Then add 
whipping cream and freeze. Lillie Trodson, Worthy Matron. 

Quick Carmel Pudding 

Two cups water, 2 cups brown sugar, 2 tablespoons corn- 
starch, butter size of a walnut, 1 teaspoon vanilla. Boil sugar, 
butter and water together for five minutes. Thicken with 
dissolved cornstarch, add flavoring and pour in mould. Serve 
with either plain or whipped cream. 

Gertrude BergsHen, Past Matron. 



Carrot Pudding 

One cup carrots (grated), 1 cup brown sugar, 1 cup butter 
(scant), 1 €Up flour, 1 lemon (grated) and juice, 1 teaspoon 
soda, 'mace and cinnariion, 1 cup grated potatoes. Cream 
butter and sugar together. Add carrots, potatoes and lemons. 
Then add soda, dissolved in a little warm water.. Add flour, 
spices and about a handful of raisins and steam three hours. 


Beat 2 eggs until light, add 1 cup sugar and beat to a cream. 
Flavor with vanilla. Add 1 cup of whipped cream. 

Lillie Trodson, Worthy Matron. 

' Chocolate Ice Cream 

One quart cream, 1 pint milk, ^ pound sugar, 2 eggs, 5 
tablespoons grated chocolate. Scald milk and add sugar and 
eggs beaten together and the chocolate rubbed srhooth ' in a 
little riiilk. Beat well and stir over a fire till it thickens. When 
cool add cream and freeze. Mrs. Sophia Bankson. 

Fruit Sherbert 

Boil 4 cups of water and 2 cups of sugar till sugar is dis- 
solved. Mix together 1 pint can of pineapple, juice of 3 
oranges' and 3 lemons, 3 or 4 bananas cut fine, and add to 
cooled water and sugar. Beat whites of 2 eggs stifif and stir 
in last. Freeze. This makes two quarts. Mrs. Chas. Kurth. 

Ice Cream 

Two quarts of cream, 4 eggs, except whites of two, which 
are to be well beaten and added last. Two teaspoons vanilla, 
1 cup sugar, 1 teaspoon cornstarch dissolved in milk; a pinch 
of salt. "Freeze. - ' ' - < . Lillian Yerger. 


Caramel Custard 

One cup light brown sugar, 1 pint milk, 1 heaping table- 
spoon cornstarch, 1 tgg, 1 teaspoon vanilla, ^2 cup shelled 
and chopped nuts. Put milk in double boiler and scald. Melt 
sugaf^ver fire, stirring constantly, then add to hot milk, 
^^^hen thoroughly dissolved, add the cornstarch, dissolved in a 
little cold milk or water. Add beaten eggs and nuts and lastly 
the vanilla. Serve very cold with whipped cream. 

Lillie Trodson, Worthy Matron. 

Orange Ice ' 

Make a syrup of 1 quart of water and 1 pint of sugar. 
Boil 15 minutes and add 1 pint orange juice," ^ pint lemon 
juice, grated rind of orange and 1 lemon. Freeze. Will serve 
12 people. Mrs. Alice Morey. 

Apricot Whip 

Stew 1 cup of dried apricots until soft, rub through a col- 
ander, add 1 bottle of cream (whipped), and sugar to taste. 
Whip again and serve. Mrs. Eunice Ferren. 

Fruit Cocktail 

Remove pulp from grape fruit, and mix with shredded pine- 
apple, bananas cut in slices and quartered, strawberries cut in 
halves, using half as much pineapple and bananas as grape 
fruit and allowing 4 strawberries to each served. There 
should be 2 cups of fruit. Pour over a dressing made of !/;» 
cup Sherry wine, 3 tablespoons apricot brandy, ^ cup sugar, 
and; a pinch of salt. Chill thoroughly. Serve in cocktail 
glasses^ garnished, with candied cherries. Lillian Yerger. 


Pineapple Dessert 

White of 1 egg beaten stiff, add 1 cup powdered sugar, 1 
bottle whipped cream, 1 pint can grated pineapple. Put in a 
can tightly covered, pack with rock salt and ice and let stand 
to freeze for 4 hours. Boil juice of pineapple with a big ^ 
cup of sugar to a syrup. When cold, serve over dessert. 

Mrs. Thomas Otley, 

Fruit Dessert 

One envelope of Knox gelatine, 1 pound of dried apricots, 
1 quart of water. Soak gelatine in ^ cup of water, boil apri- 
cots until soft, add enough sugar to sweeten, put through a 
coarse strainer, add gelatine, stir well until dissolved. When 
cool, add sliced bananas and serve with whipped cream. 

Helen Samlow. 

Trilby Cream 

One box of marshmallows, 1 can of pineapple, yi pint 
cream, chopped walnuts. Cut marshmallows in four parts and 
let soak three hours in half of the cream. Cut pineapple and 
let drain. Beat cream and marshmallows, then add nuts and 
pineapple. Set in sherbet glasses. Whip remaining cream 
and place on top with cherries. Mrs. Elizabeth Pool. 

Bavarian Cream 

Beat to a cream yolks of 4 eggs, ^ cup of sugar, pinch 
of salt. Add 1 pint milk and boil to a custard in a double 
boiler. Pour this over % package of gelatine which has 
been soaked in sherry wine or vanilla and water as desired. 
Just before it sets, add from 1 to 2 bottles of whipped cream, 
according to quantity desired. Mrs. Geo. Fristoe. 


Ice-Box Cake 

One and one-half dozen lady fingers, 8 ounces of chocolate, 
2 tablespoons hot water, 4 eggs, ^^ pint whipping cream. Line 
pan with oiled paper to lift cake out of pan. Split lady fin- 
gers, melt chocolate over hot water, mix the hot water with 
it, add yolks unbeaten one at a time, then add beaten whites. 
Lay in layers of lady fingers and mixture. When cold, cut 
like brick ice cream and serve with cream. 

Mrs. Ermime Ball. 

Farina Tort 

Beat the yolks of 6 eggs one-half hour. Then add Ij^ 
cups of powdered sugar, J4 pounds chopped walnuts, 1^ cups 
of farina, Yi teaspoon of Dr. Price's Baking Powder and the 
beaten whites of 5 eggs. Bake in 2 deep pans, split cakes and 
put whipped cream between and on top. 

Mrs. L. A. Pegelow. 

Marshmallow Cream 

One bottle whipping cream, 1 box marshmallows, 1 table- 
spoon of sugar. Cut marshmallows in pieces, whip into the 
cream, and add 1 cup of nuts. Serves 5 people. 

- Mrs. Bert Hutchinson. 

Pineapple Whip 

One-half cup of tapioca or rice, 1 pint of shredded pine- 
apple, whites of 2 eggs, J^ teaspoon vanilla. Drain the juice 
from the pineapple. If not 2 cups, add water to make 2 cups. 
Cook rice in pineapple juice one hour (use double boiler), 
then add the pineapple and cook for two minutes. Take from 
fire and add the beaten whites of eggs and vanilla. 

Mrs. Martha Donovan, Past Matron. 


Maple Cream 

Three-quarter tablespoon gelatine, yolks of 2 eggs, 3 table- 
spoons cold water, Yz cup maple syrup, ^4 cup walnuts, 1 cup 
whipping cream. Soften gelatine in cold water and dissolve 
over hot water. Beat the yolks of eggs and add heated 
syrup. Cook in double boiler until thick, add gelatine and 
strain. Add chopped nuts, cool, fold in whipped cream and 
set aside until firm. Miss Pearl Ludolph. 

Apricot Sponge 

One-half pound evaporated apricots, juice of 1 lemon, 1^4 
cups sugar, ^ ounce of gelatine, whites of 4 eggs. Soak 
apricots for several hours, then cook until tender. Pour ^ 
cup of cold water over the gelatine and let soak one-half hour. 
Drain the apricots, save the liquid, and press the fruit through 
a sieve. Add enough liquid to pulp to make 2 cups. Stir 
the gelatine and sugar together over hot water until dissolved, 
add it to pulp and stand in a cool place, stir occasionally until 
somewhat stiffened. Beat whites of eggs and add, also the 
lemon juice; beat entire mixture until foamy and stiff enough 
to retain its shape. Turn into a mould and place on ice for 
several hours. Serve with whipped cream. 

Mrs. Carrie F. Olsen. 

Maple Dessert 

One teaspoon gelatine, j^ cup maple syrup, yolks of 2 eggs 
(beaten), ^ pint of whipped cream, whites of 2 eggs. Melt 
gelatine in about 2 tablespoons of boiling water, add maple 
syrup and beaten ^g% yolks, cook slowly three minutes and 
while cooking beat cream and whites of eggs. Add to cooled 
mixture and beat. Add nuts if desired, set aside to stiffen. 
Molds perfectly. Serve with whipped cream. 

Mrs. Agnes M. Johansen. 


Date Torte 

Five yolks of eggs, ^ pound powdered sugar, 1 cup chopped 
dates, y2 pounds walnuts (chopped), 5 large tablespoons grated 
white bread crumbs, 2 teaspoons Dr. Price's Baking Powder 
^^^^ifted in crumbs. Beat eggs separately, yolks and whites. 
Add whites folded in last. Bake in a moderate oven. Serve 
with whipped cream. Bake the day before serving. 

Mrs. Grace Bradway. 

Date Torte 

One package dates, ^ cup walnuts (chopped), 2 eggs, ^ 
cup sugar, 2 tablespoons flour, 1 teaspoon baking powder. 
Beat ^gg'^ thoroughly, add sugar and beat. Add chopped and 
stoned walnuts, dates, and lastly flour and baking powder 
sifted together. Bake slowly in greased shallow tin and serve 
cold with whipped cream. 

Gertrude Bergslien, Past Matron. 






For All Purposes 

BUNTE'S COCOA takes the place of choco- 
late. Chocolate has to be grated, BUNTE'S 
COCOA comes ready for use. It dissolves in- 
stantly. Cook with'^BUNTE'S, bake with it, 
drink it yourself and give it to the children 
every day. 


1 Egg 
lYz Cups Flour 
^ Teaspoon Soda 

^ Teaspoon Baking 

2 Tablespoons Bunte 
1/3 Cup Melted Butter 
1 Teaspoon Vanilla 
1 Cup Sugar 
1 Cup Sour Milk 


Beat ^g^ until light. Gradually add sugar, 
then add melted shortening (butter) and sour 
milk in which the soda has been dissolved. 
Sift flour, cocoa and baking powder. Add 
vanilla, pour into three small layer cake pans 
and bake in moderate oven about 25 minutes. 
Never use chocolate — use BUNTE COCOA 



Makers of the famous BUNTE CANDIES and COUGH DROPS 

My mission in life is a sweet one, I claim, 

For the children's eyes brighten at hearing my name. 

Turkish Candy 

Two pounds of sugar, 1 pound of glucose, ^^ pound almonds 
(or nuts of any kind) chopped, ^ cup water, whites of two 
eggs beaten, teaspoon vanilla. Boil sugar, glucose and water 
together until brittle when dropped in cold water, remove 
from fire and add slow^ly the w^hites of eggs, nuts and vanilla. 
Stir until very thick and white. Pour into mold and when 
cold cut in slices. Lottie Holmes. 

Sea Foam 

Three cups sugar, J^ cup syrup, % cup water, whites of 
2 eggs, 1 cup nut meats, Yz teaspoon salt. Boil sugar, syrup, 
and w^ater until it forms a soft ball when tested in cold water. 
Add the salt to the whites of eggs and beat until stiff, then 
pour the cooked mixture gradually on the beaten whites. Beat 
until it is almost stiff enough to hold its shape then drop by 
teaspoon on buttered pan about Yx inch apart. 

Miss Grace Pearson. 

Cracker Jack 

One cup molasses, 2 cups sugar, 1 tablespoon butter, 2 
tablespoons vinegar. Boil until it cracks in cold water. Then 
take from fire, add ^ teaspoon baking soda. Beat briskly 
and pour over popcorn and chopped peanuts, or over pop- 
corn alone. Lillie Trodson, Worthy Matron. 

100 LOGAN SQUARE CHAPTER, No. 560, O. E. S. 

Lemon Drops 

One cup sugar, ^ cup glucose or white Karo syrup, ^ cup 
water, ^ teaspoon tartaric acid, ^ teaspoon lemon extract, 
few drops of coloring. Boil sugar, glucose, and water until 
it breaks like glass in cold water. Pour on an oiled plate and 
sprinkle immediately with tartaric acid, extract and coloring. 
Stir rapidly. Pour on a well oiled tin and press with hands. 
Mark in squares. Margaret L. de.Flon. 

Cream Candy 

Two cups granulated sugar, 2 tablespoons cider vinegar, 2 
tablespoons hot water, butter size of walnut. Stir until sugar 
is dissolved, then boil, without stirring, until it hardens in 
cold water. Pour in a buttered pan, pour a tablespoon of 
vanilla over the candy and when cool enough pull until white. 

Mrs. A. E. Arnold. 

Sugarless Sweets 

One cup stoned dates, one cup raisins, one cup nut meats, 
pinch of salt. Run through food chopper, form into balls. 
Dip in cocoanut or melted chocolate. If too dry moisten with 
a little vanilla. Emma Boettcher. 

Marshmallow Fudge 

Two cups granulated sugar, 1 cup milk or cream, 2 table- 
spoons Bunte's cocoa melted in a little of the milk. Boil 
until it forms a soft ball when dropped in cold water. Re- 
move from fire and beat in Yz pound of marshmallows until 
dissolved. Add Y\ cup nut-meats and small package of cocoa- 
nut. Pour on buttered plate and cut in squares. 

Emma Schuster. 

LOGAN SQUARE CHAPTER, No. 560, O. E. S. 101 

Peanut Brittle 

One cup granulated sugar, ^ cup shelled peanuts. Place 
peanuts on greased tin, one thickness only. Melt sugar in 
"skillet, stirring constantly until amber color. Pour over pea- 
nuts beginning from outside. Margaret L. de Flon. 

Opera Caramels 

Two cups of sugar, J4 cup milk or cream, one teaspoon 
butter, 1 teaspoon vanilla, ^ cup glucose improves this im- 
mensely. Boil sugar, glucose, and milk until it forms soft 
ball when dropped in cold water. Stir constantly. Remove 
from fire, add butter and vanilla. Set in a pan of cold water, 
gently remove from bottom of pan, beat well and as it starts 
to turn to sugar, add a little water and beat or knead with 
hands. Pour in a greased tin and cut in squares. 

. Margaret L. de Flon. 

Browm Sugar Fudge 

Three cups brown sugar boiled with 1 cup of milk or cream 
until a soft ball is formed in cold water; add butter size of 
walnut and 1 cup of chopped nuts. Flavor to taste. Take 
from fire, beat and pour on buttered plate. Cut in squares. 

Mary Bradley. 

Cocoanut Cream Candy 

Two cups granulated sugar, % cup milk, 1 teaspoon butter. 
Boil together until mixture forms a soft ball in cold water. 
Remove from fire and allow to cool. When cold beat until 
creamy and add ^ cup of dried cocoanut and Yz teaspoon of 
vanilla. Pour into a buttered pan and cut into squares. 

Rose Zoelck. 

102 LOGAN SQUARE CHAPTER, No. 560, O. E. S. 

Chocolate Fudge 

Three cups granulated sugar, 2 squares Baker's bitter choco- 
late, lj4 cups milk. Boil sugar and milk slowly, add chocolate 
when it begins to boil. Boil until it forms a soft ball when 
tested in cold water, add piece of butter and turn on marble 
slab until it crumbs, then knead with hands and lay on oiled 
paper. Pearl Ludolph. 

Sweets for Kiddies 

One cup raisins, 1 cup dates, 1 cup figs, 1 cup prunes, 1 
cup nut-meats. Put nuts through food chopper first, and then 
pass all through chopper twice. Press into small cakes and 
wrap in oiled paper. Mrs. H. H. Whiteley. 

Maple Creams 

One and one-half cups maple syrup, 2 tablespoons glucose. 
Boil until it forms a soft ball. Beat until creamy, add nuts. 
Form into loaf and slice before cold. Margaret de Flon. 

Fig Fudge 

One cup milk, 2 cups sugar, 1 tablespoon butter. Boil until 
it forms a soft ball. Let cool. Chop figs fine, add and beat. 

Margaret de Flon. 

Apple Taffy 

Three cups brown sugar, ^ cup water, 2 tablespoons butter, 
pinch of salt, yi teaspoon soda. Boil until hard in water. 

Laura Swanson. 

LOGAN SQUARE CHAPTER, No. 560, O. E. S. 103 

Cocoa Marshmallow Fudge 

Two cups sugar, 1 cup milk, 2 tablespoons syrup, butter 
size of walnut, two tablespoons of Bunte's cocoa. Boil until 
it forms a soft ball when dropped into cold water. Add thirty 
marshmallows (cut up) just before taking from fire. Beat 
well, pour in buttered tins and cut in squares. The syrup 
need not be added but it gives a creamy smoothness to it. 

Lizzie Hutchinson. -. 

Chocolate Loaf Candy 

Four cups granulated sugar, 1 heaping tablespoon butter, 
1^ cups sweet cream, 1 ounce of chocolate (dissolved in -a 
little warm water), 1 tablespoon glucose (can be omitted). 
Place over fire and stir until it begins to boil. Do not 3:tir 
after it boils. Cook until it forms a soft ball when dropped in 
cold water. Pour on buttered platter to cool. Do not scrape 
kettle. When cool work into heap with wooden spoon <^r 
paddle, add 1 tablespoon vanilla, stir until the whole m£ss 
grains. Cover with damp cloth and let set one-half hour, thtb 
with the hands work it until soft and smooth,; add lyi cilj^s 
nut meats, shape into loaf and slice. . Mrs. F. E,: Cooley> ( 


Two cups granulated sugar, yi cup milk, about ^ cate 

Baker's bitter chocolate. Cook sugar and milk together 

slowly until it forms a soft ball in cold water. Then b6at 

until hard enough to roll in balls about the size of a hickoi^ 

nut. Place these on a buttered platter and let cool. Stea6i 

chocolate over teakettle until soft. Use small fork for dipping 

fondant in chocolate. Then place each one on oiled papef. 

Lhjpp y2 walnut on top of each candy before chocolate -dries. 

104 LOGAN SQUARE CHAPTER, No. 560, O. E. S. 

Every Woman 

—that Dr. Price's Cream Baking 
Powder makes delicious, appetizing 
food — unquestionably wholesome. 

Some women, however, do not 
know that food made with cheaper 
baking powders, containing alum and 
phosphate compounds, is often in- 
ferior in taste and texture; — many 
of the highest food authorities have 
declared alum baking powders to be 
unwhole;3ome and injurious. 

The safe and sure way is to use 



Baking Powder 

Made from Cream of Tartar 
derived from grapes 

Contains No Alum — 

Leaves No Bitter Taste 

Cake is to the appetite what mirth is to the melancholy. 

Spice Cake 

One cup sugar, 1 tablespoon butter, 3 eggs, 1 cup milk, 2 
cups flour, 2 teaspoons baking powder, 1 teaspoon cloves, 1 
teaspoon cinnamon, 1 teaspoon allspice. Use method for 
ordinary cake. Elizabeth Pool. 

Orange Torte 

Two cups sugar, 5 eggs, save white of one for frosting, 
1 orange rind and juice, J4 cup cold water, Ij^ teaspoons 
baking powder, 2 cups flour. Bake forty-five minutes. 

Frosting — White of 1 egg, 6 tablespoons pulverized sugar, 
rind and juice of 1 orange. Barbara Eckstedt. 

Blitz Kuchen 

No. 1 — One-half cup sugar, ^ cup butter, 4 eggs (yolks), 
4 tablespoons milk, 1 cup flour, 2 teaspoons baking powder. 
No. 2 — Four eggs (whites) beaten stiff, 1 cup sugar, va- 
nilla. Mix batter No. 1 in order given, put in two cake tins, 
and spread No. 2 (white) over each, then sprinkle chopped 
nuts over this and bake in a moderate oven. 

Filling — One and one-half cups water, 2 teaspoons corn- 
starch, 1 egg, }i cup sugar, little vanilla. Boil the above until 
it thickens. Olga Barthel. 

106 LOGAN SQUARE CHAPTER, No. 560, O. E. S. 

Three Minute Cake 

One and one-third cups brown sugar, I/3 cup soft butter, 
2 eggs, y2 cup milk, U/^ cups flour, 3 level teaspoons baking 
powder, 1 package stoned dates, ^ cup chopped waliluts. Put 
all together in a bowl and beat three minutes. Bake in a" 
loaf. Mrs. Ida Haussen, Past Matron. 

Affinity Cake 

One-third cup of butter, 1 cup of light brown-sugar, 1 cup 
of milk, 2 cups of flour, 2 teaspoons of baking powder, 2 
eggs, 1 teaspoon vanilla, 1 cup chopped walnuts. Frosting- 
Boil a few minutes 2 cups light brown sugar, 3 tablespoons 
water. Beat whites of eggs and then beat syrup and whites 
together. Excellent. Mrs. Conrad Giese. 

Weary Willie's Cake 

Whites of 2 eggs in a cup, add melted butter until cup is 
half full, then sweet milk to fill cup. One and one-half cups 
of flour, pinch of salt, 2 teaspoons of Dr. Price's baking 
powder, 1 cup sugar. Mix liquid and dry ingredients. Add 
flavoring. Mrs. Ida Haussen, Past Matron. 

Layer Cake With Orange Filling 

Yolks of 4 eggs well beaten. Add 4 tablespoons water, 1 
cup sugar and keep beating. Then add gradually 1 cup flour 
and 1^ tablespoons cornstarch with 1 teaspoon baking pow- 
der, and last add the whites of 4 eggs well beaten. Flavor to 
suit. Orange Filling — One cup powdered sugar, piece of but- 
ter the size of a walnut, ^ orange and about J4 lemon juice. 
Stir all together and add more sugar until thick enough to 
spread between layers and on top. Julia Paulson. 

LOGAN SQUARE CHAPTER, No. 560, O. E. S. 107 

Christmas Fruit Cake 

Two pounds flour browned evenly, 1 pound butter, 2 pounds 
raisins, seeded, 1 pound currants, 2 pounds brown sugar, ^i 
cup New, Orleans molasses, 10 eggs, ^ pound each of ""figs^ 
citron, orange and lemon peel chopped fine, 1 package dates, 1; 
pound nut meats, 2 small nutmegs, grated, 2 teaspoons each 
of cinnamon and allspice, 1 teaspoon ginger, 1 pint sour milk 
with 2 small teaspoons soda, 2 teaspoons baking powder4 
ghake the fruit with flour before adding it. Bake two hours 
)n slow oven. This makes four loaves.  

• Mrs. Elizabeth Degen. 


Chocolate Cake j 


 ' - " --^^ • I 

Three squares Baker's sweet chocolate, 3 tablespoons sugar ^^ 
1 tablespoon flour, ^4 ^^^P water, I/3 cup milk. Codk all to- 
gether, stirring constantly until smooth and thick. Then put 
•it away to cool for remainder of cake as follows : One-quarter* 
cup butter, 1 cup granulated sugar, % cup milk, 2 eggs, 2 cupst 
Swans Down cake flour, 2 teaspoons Dr. Price's baking pow- 
der, ^ teaspoon vanilla. Bake in three layers. Filling— - 
Two dn^ one-half cups confectioners' sugar, y^ cup butter, 
J4 bottle of cream, 1 tablespoon of vanilla. ; 

Lillie Trodson, Worthy Matron. 

\ Never Fail Sponge Cake 

Yolks of 4 e^gs, beaten ten minutes. Sift 1 cup of sugar; 
add gradually to yolks and beat. Four tablespoons boiling 
water, pinch of salt, 1 cup flour, sifted five times, 1 teaspoon 
vanilla. Beat whites of 4 eggs a little, then add J4 teaspoon- 
cream of tarter and beat until dry ; fold whites in last. Bake 
in a Van Deusen's cake tin fifty or sixty minutes. Light oven 
Svhen ready to place cake in oven and gradually add heat. 

Mrs. Lillian Schmidt. 



A Sure Recipe for 


It has never failed in over 26 years 

"Buy Them at a Klee Store*' 


Two Stores: 

Milwaukee and Ashland Aves. 

Belmont and Lincoln Aves. 

We Guarantee All Work First Class 

Button Co. 

Cloth Covered Buttons, 
Hemstitching, Embroid- 
ering and Braiding 


3133 Logan Boulevard 

Phone Albany 2704 


Cleaner & Dyer 


2645 North Kedzie Ave. 

Near Milwaukee Avenue 


LOGAN SQUARE CHAPTER, No. 560, O. E. S. 109 

Devils Food Cake 

P^rt 1 — One-half cup sugar, J^ cup milk, 1 egg, 2 squares 
chocolate. Beat and boil together and let cool. Part 2 — One- 
half cup butter, 1 cup sugar, ^^ cup milk, 2 eggs, 1 teaspoon 
vanilla, 1 teaspoon baking soda, 1% cups flour. Mix together. 

Mrs. Daisy lUingsworth. 

Jiffy Strawberry Short Cake 

Two cups flour with 2 teaspoons Dr. Price's baking powder 
and Yz teaspoon salt. Add 1 cup milk, stir well and spread 
over pan with spoon. Bake in a hot oven, then split in two, 
spread each side with butter and spread the strawberries which 
have been crushed in sugar to taste, between. 

Olive Burnett. 

Potato Cake 

One and one-half cups of sugar, ^ cup butter, 4 eggs, 2 
squares of chocolate, 1 cup boiled potatoes mashed, 1 cup 
blanched almonds chopped, 1 teaspoon cinnamon and cloves, 
l^ cups flour, 2 teaspoons baking powder. 

Mrs. Ida Hawkins. 

Eggless, Milkless, Butterless Cake 

Put into a saucepan the following and boil three minutes: 
One cup brown sugar (or granulated), 1 cup water, 1 cup 
seeded raisins, I/3 cup lard, ^ teaspoon grated nutmeg, 1 tea- 
spoon cinnamon, 1 teaspoon cloves, 3^ teaspoon salt. When 
cold stir in one teaspoon soda dissolved in a little warrrt 
water, then add 2 cups flour in which J^ teaspoon baking 
powder has been sifted. Bake in loaf in slow oven. 

Clara Luthardt. 

110 LOGAN SQUARE CHAPTER, No. 560, O. E. S. 

Cocoa Cake 

Yolk of 1 tgg. 3 tablespoons Bunte's cocoa, Yz cup water. 
Cook until thick. When cool add butter size of an egg. One 
cup sugar, yi cup sour milk, 1 teaspoon soda, lyi cups flour, 
vanilla flavoring. Mrs. C. A. Anderson. • 

Spice Cake 

One-half cup butter, 1 cup sugar, 3 eggs, 1 teaspoon cinna- 
mon, 1 teaspoon cloves, 1 glass jelly (dark), 1 cup sour milk, 

2 cups flour, 1 teaspoon baking soda. 

Mrs. Jennie Nachtweih. 

Bride's Cake 

Cream together 1 cup of butter, 3 cups sugar. Add the 
beaten whites of 12 eggs. Sift 3 teaspoons baking powder 
w^ith 1 cup of cornstarch. Mix with 3 cups sifted flour, add- 
ing gradually, then beat well and bake in buttered tin, lined 
with paper. Mrs. W. Mosel, Blue Island, 111. 

Graham Cracker Cake 

Yolks of 6 eggs and 1 cup sugar, creamed, 10 rolled graham 
crackers, 1 tablespoon flour, 1 teaspoon baking powder, 1 tea- 
spoon vanilla. Add whites of six eggs last of all. Bake 
twenty minutes in slow oven. Mrs. Anna Loehrke. 

Sour Milk Cake 

One and one-half cups brown sugar, IJ/2 cups sour milk, 

3 eggs, 1 teaspoon soda, 2^ cups of flour, 1 teaspoon salt, 
3 tablespoons shortening, vanilla, citron and fruit to taste. 

Mrs. C. K. Phelps. 


Ginger Cake 


One and one-half cups sugar, yi cup butter, 2 eggs beaten, 
1 cup sour or buttermilk, 1 teaspoon soda, 2^ cups flour, 1 
cup chopped raisins. All kinds of spices. i 

. Mrs. Bessie Sings. ; 

Chocolate Nut Cake 

One-half cup butter,. 2 cups sugar;," yolks of 4 eggs, 1 cup 
milk, 21/3 cups flour, ^ cup chopped walnuts, 4 level teaspoons 
baking powder, whites of 4 eggs, 2 squares bitter chocolate?, 
^ teaspoon vanilla. Bake in three layers with chocolate 
frosting between. Mrs. Bessie Sings. 

Sponge Cake I 

One cup sugar, 4 eggs, 1 cup of flour, 1 teaspoon of baking- 
powder, 3 teaspoons of cold water. Cream sugar and eggs. 
Add the water, then the flour ; sifted several times with the 
baking powder. Add the beaten whites of eggs, stir flavoring 
•in lightly. Bake in a moderately hot oven. This may hk 
used as „ a dessert 3y cutting into pieces about two inches 
square. Cover with whipped cream and^ strawberry preserves;. 

Miss Liilian Mosel. 

One-Half Pound Cake 

One cup of butter, 1^ cups confectioners' sugar, 4 eggs., 
yi cup milk, 1 teaspoon Dr. Price's baking powder, 2 cups 
flour. Cream butter and sugar, then add eggs well beaten. 
Mix and sift flour and baking powder. Add half of it, then 
add milk. Stir until well blended, add remaining flour and 
bake in loaf about forty minutes. Mrs. Elizabeth Kreuter. ; 



V6ur moneys worth 
- -J- Always oU^ 

Vteif Our 
-61700 Annejft 



7^e West sides l^^est^t/^in^ S/on^ 

Phone Humboldt 736 

Mrs. B. Scheer 



1059 N. Winchester Ave. 

Telephone Humboldt 3324 

Louis Miller 


3 Fine Bowling 


1958 West Division St. 

(Corner Robey Street) 


LOGAN SQUARE CHAPTER, No. 560, O. E. S. 113 

Lemon Cream Cake 

One and one-half cups sugar, J4 cup butter, 3 eggs beaten 
separately, % cup sweet milk, 2 cups flour, IJ/2 teaspoons bak- 
ing powder. Bake in three layers. Filling — Mix together 1 
cup sugar with the beaten yolk of 1 egg, then flold in the 
white of tgg. Add the juice and grated rind of 1 lemon. 
Pour on this ^4 cup of boiling water, add a heaping tablespoon 
of flour rubbed smooth in % cup of water, 1 tablespoon of 
melted butter. Cook until it thickens and when cold, spread 
between the layers. Mrs. Bradway. 

Blitz Torte 

One-half cup butter, yi cup sugar, 1 cup flour, yolks of 4 
eggs beaten in one at a time, 6 tablespoons of milk, 1 level 
teaspoon of baking powder. Place batter in two tins and 
spread over top the whites of eggs beaten stiff. Add 8 table- 
spoons of sugar when beaten. Sprinkle with almonds chopped, 
and bake one-half hour. Filling — One cup sweet cream, 3 
tablespoons sugar, 1 tablespoon cornstarch. Cook in double 
boiler until thick, then beat in 1 whole egg and add vanilla. 
Spread between layers. Mrs. Loges. 

Gentlemen's Favorite Cake 

Three eggs, ^ cup butter, 2 cups sugar, 1 cup water, 2 
cups of flour, 1 teaspoon cream of tartar, yi teaspoon soda. 
Beat yolks of the egg in with the butter and sugar. Then add 
the water in which the soda has been dissolved. Add the 
flour and cream of tartar and the beaten whites of the eggs 
last. Bake in layers. This filling may be used: One egg, 1 
cup sugar, 3 apples, 1 lemon. Stir all until it thickens. When 
cool spread between layers. Miss Delia Sheer. 

114 LOGAN SQUARE CHAPTER, No. 560, O. E. S. 

Sponge Cake 

Five tggs, 54 teaspoon salt, 1 level cup of sugar, 1 level 
teaspoon of Dr. Price's baking powder, 1 level cup of flour, 
1 teaspoon lemon extract. Add salt to eggs and beat for 
fifteen minutes, add sugar and beat until very light. Sift in 
flour mixed with baking powder and add extract. Mix care- 
fully and lightly. Turn into a well greased and floured cake 
tin and bake in a moderate oven for forty minutes. 

Mrs. Lizzie Hutchinson. 

French Date Cake 

Three eggs, scant cup of butter. Beat yolks of eggs, mix 
with the sugar, add beaten w^hites, then 1 level cup of flour, 
and 1 heaping teaspoon of Dr. Price's baking powder. Add 
^ pound dates which have been rolled in flour and 1 cup 
chopped walnuts. -Bake in tw^o layers in a slow oven ^^ hour 
and serve with whipped cream. Mrs. H. H. Whiteley. 

Sponge Cake 

Three eggs well beaten, 1 cup sugar, 1 cup flour, 2 teaspoons 
baking powder, yi cup boiling water, 1 teaspoon vanilla. Bake 
about twenty minutes. Whip 1 cup of strawberries, 1 cup 
of sugar, w^hite of 1 tgg. Spread on cake and serve. 

Mrs. Marie Wilhelmy. 

Pound Cake 

One cup butter, 2 cups Swans Down flour (after being- 
sifted), y2 teaspoon baking pow^der, then cream; 1^ cups 
granulated sugar, yolks of 5 eggs, cream. Beat 5 whites and 
fold in the above, adding 1 teaspoon of vanilla. Bake fifty- 
five minutes in slow oven. Mrs. Hannah Nelson. 

LOGAN SQUARE CHAPTER, No. 560, O. E. S. 115 

Date Cake 

One heaping tablespoon butter, melted, lyi cups brown 
sugar, 2 eggs, ^4 cup milk, 1^ cups flour, 3 teaspoons baking 
powder, 1 cup chopped dates, 1 teaspoon cinnamon, ^ tea- 
spoon nutmeg. Mrs. Laura Swanson. 

Fruit Cake 

One cup of bread sponge, a large cup of sugar, 1 cup of 
raisins and dates, 1 cup currants, figs and citron; 1 cup flour, 
y2 cup butter and 2 eggs. Mix all together with the sponge, 
1 teaspoon of soda dissolved in tablespoon of hot water, 1 
teaspoon of cloves, 1 teaspoon cinnamon. Put in pan to bake, 
and let it raise for two hours. This cake will not hurt the 
most delicate stomach. Mrs. Anna Nelson. 

Pork Cake 

Chop 1 pound of fat salt pork as fine as possible (nearly 
like lard). Pour over it 1 cup of boiling water, stir in a pound 
of brown sugar, 1 cup of molasses to which a teaspoon of 
soda has been added, 1 pound each of raisins and dates chopped 
fine, ^ pound minced citron. Add sifted flour enough i-p 
make the consistency of cake batter, season with spices to 
taste and bake in a steady oven. This cake keeps as long as 
fruit cake, for which it is a substitute. 

Mrs. Barbara Eckstedt. 

Date Cake 

Three eggs, 1 cup sugar, 1 cup flour, 1 teaspoon baking 
powder, Yz package dates, ^ cup walnut meats. Separate the 
eggs, beat yolks light, add sugar, mix flour and baking pow^- 
der. Add dates and walnuts last. Hazel Mohs. 



Before buying an Electric Vacuum Cleaner, write us 
to tell you about the Ideal Cleaner for the home 



has desirable features 
not found in others. 

Lint Brush in nozzle 
95% efficient. Pro- 
tected - from - Dust 
Motor Bearings. 
Dustless Dirt Bag. 
Long-Wear Electric 

Cleaners Delivered to Your Home Without 
Additional Expense 

Charles W. Emery , Philadelphia, Pa. 

Paul M« Sommer 


3408 Fullerton Avenue 

Telephone Armitage 3835 

MeeFong Lo 

Chinese Chop Suey and 
American Restaurant 

Dinner with all the delicacie* 

of the season served in the 

best Chinese styl* 

Moderate Prices 
Quick Service 

Open 11:30 to 2:00 A M. 
Saturday 10:30 to 3:30 A.M. 

1958 West North Avenue 

LOGAN SQUARE CHAPTER, No. 560, O. E. S. 117 

Spice Cake 

Two cups water, 2 cups sugar, ^ cup shortening, 2 cups 
raisins, J^ teaspoon cloves, nutmeg and salt, 1 teaspoon cin- 
namon, J4 teaspoon ginger, ^ teaspoon allspice, 2 tablespoons 
molasses. Boil this three minutes ^nd cool, then add 2 tea- 
spoons baking soda dissolved in hot water. Four cups flour, 1 
teaspoon baking powder, add nuts, if desired. Bake one to 
one and one-half hours in a slow oven. 

Mrs. Marie Larson. 

Perfection Angel Cake 

Two-thirds cup white of eggs, % cup pastry flour, ^ cup 
powdered sugar, ^ cup granulated sugar, J^ teaspoon cream 
of tartar, Yz teaspoon vanilla, ^ teaspoon almond extract, 
pinch of salt. Sift sugar and flour separately twice before 
measuring, then sift together five times. Beat whites of eggs 
until foamy, then add cream of tartar, beat until it will stand 
alone, add extract and beat, then fold in sugar and flour care- 
fully, salt, then put in mold and bake. 

Mrs. Marion Krueger. 

Danish Layer Cake 

Eight eggs, 1 good cup sugar, 1 cup flour sifted 3 times and 
1 scant level teaspoon cream tarter. Separate eggs, placing 
yolks in baking bowl, whip hard at least ten minutes, add 
sugar, whip hard again until the mixture is light and airy. 
To whites add a pinch of salt and whip until it foams well, 
then add cream of tarter and whip until it is light and dry. 
Add to yolks and sugar. Then fold in the flour lightly. Bake 
in 5 layers in a quick oven. 

Filling: Between middle (3rd from bottom) put a filling 
made of red raspberry sauce, thicken with cornstarch. Cus- 
tard filling may also be used on some of the other layers. 

Mrs. Henriette Carlsen. 

118 LOGAN SQUARE CHAPTER, No. 560, D. E. S. 

Chocolate Bars 

One-half cup of melted butter, 1 cup of lig*ht brown sugar, 
1 egg unbeaten, 1^ cups of flour, ^ cup of sweet milk, 1 tea- 
spoon vanilla, ^ cup each of nut meats and chopped raisins, 
lYz teaspoon of baking powder, 5 tablespoons of melted 
chocolate. Bake in one layer, cut in small squares and 
frost three sides with a chocolate frosting. 

Mrs. Morse Nevins Brown. 

Devil's Food Cake 

One cup sugar, 2 cups flour, 1 teaspoon salt (scant), 1 tea- 
spoon soda and 3 teaspoons Bunte's cocoa. Sift these together 
several times. Add 1 cup of thick sour cream, 1 tablespoon 
of lard or butterine and 1 teaspoon vanilla. This makes a 
delicious cake made as a loaf or in layers. 

Mrs. Emma Johnson. 

Sponge Cake 

Three eggs, 1^ cups sugar, l^^ cups flour, 2 teaspoon bak- 
ing powder, % cup boiling water. Beat eggs thoroughly, add 
sugar, beat, sift flour and baking powder three times to- 
gether, add water slowly while beating. Batter should be 
thin and well beaten. Mrs. J. Balassa. 

White Layer Cake 

Scant J/2 cup butter, 2 cups sugar, 1 cup milk, J cups 
sifted cake flour, 2 heaping teaspoon baking powder, 1 tea- 
spoon vanilla, whites of four eggs. Cream butter, add sugar 
gradually, add milk and vanilla, sift flour and baking powder 
about five times, add flour and beat, whip whites of eggs till 
stiff and fold in, bake in three layers. Christine Branding. 

LOGAN SQUARE CHAPTER, No. 560, O. E. S. 119 

Angel Food Cake 

Whites of 9 or 10 eggs. (There is such a difference in the: 
size of eggs that it is well to break them in a measnrihg cup. - 
There should be just one cupful of the whites.) A pinch of 
salt added to the eggs hurries beating. 1^ cups granulated 
sugar; 1 cup Swan Down flour. Sift flour once, then measure 
and sift three times; beat whites of eggs about half and add 
one level teaspoon cream of tartar, then beat whites until they - 
will stand of their own weight; add the sugar, then flour, not 
by stirring but folding over and over until thoroughly mixed in ; 
flavor with one teaspoon of vanilla. Bake in an ungreased; 
pan. Care should be taken baking an Angel Food cake as in^ 
mixing. Place cake in an oven that is just warm enough tot 
know there is a fire inside ; let the oven stay just warm through | 
until the batter has raised to the top of the cake pan, then in-- 
crease the heat gradually until the cake is well browned over.: 
If by pressing the top of the cake with the finger it will spring 
back wathout leaving the imprint of the finger the cake is done 
through. Great care should be taken that the oven is not too- 
hot to begin with as the cake w411 rise too fast and settle or' 
fall in baking. Should bake from thirty-five to forty minutes, i 
When done invert the pan, let stand until cold before removing 
from pan. Lillie Trodson, Worthy Matron. - 

Chocolate Loaf Cake 

One and one-half cups sugar, 1^ cups butter and lardj 
mixed, 2 eggs, 1 cup milk, 1 teaspoon Dr. Price's baking pow- ': 
der, 2 tablespoon cocoa. Beat to a cream one cup of sugar '. 
with the shortening add the eggs well beaten, then the milk \ 
and the vanilla. Beat flour and baking pow^der into these in-| 
gredients and put the remainder of the sugar and milk with  
the cocoa. Add to batter. Beat well and bake in a moderate ! 
oven ^ of an hour. 

Frosting: 1 cup of confectioners' sugar, 1 teaspoon vanilla, ; 
1 teaspoon cocoa and 1 teaspoon boiled milk. 

Miss Clara Kistner. 

120 LOGAN SQUARE CHAPTER, No. 560, O. E. S. 

For Good Furniture 

Go to 

Rusnak Bros 



1 393-95 Milwaukee Ave. 2646-54 West North Ave. 

501-511 North Cicero Ave. 



Safety Deposit Vault 

Boxes for Rent 
$3.00 Up 

1110 Milwaukee Avenue 

Phone Belmont 3961 

Lewis Nelson 

Practical Plumber 
and Gas Fitter 

3521 Fullerton Avenue 


LOGAN SQUARE CHAPTER, No. 560, O. E. S. 121 

Spice Layer Cake 

Two eggs, y^ cup butter, }^ cup sour milk, 1 cup brown 
sugar, small teaspoon soda, 2 cups flour, yi teaspoon each, cin- 
namon, cloves and mace, J^ cup syrup. 

Filling: 1 cup pulverized sugar, 1 teaspoon butter, little 
milk and vanilla. • Minnie Herre. 

Cocoanut Tea Cakes 

Roll puff or plain paste to ^4 i^^ch in thickness. Cut with 
cutter and bake in a tin sheet in a hot oven. When nearly 
done, remove from oven. Cool slightly, brush over with 
beaten white of egg. Sprinkle with cocoanut and return to 
oven to finish baking". Mrs. D. Anderson. 

Sunshine Cake 

Whites of 10 eggs, 1^ cups powdered sugar, yolks of 6 
^§■§'5, 1 teaspoon lemon extract, 1 cup flour, 1 teaspoon cream 
of tarter. Beat whites of eggs, add sugar gradually. Con- 
tinue beating, add yolks of eggs beaten, then extract. Cut 
and fold in flour mixed and sifted with cream of tartar. 
Bake fifty minutes in moderate oven in an angel cake pan. 

Dagmar Stevens, Past Matron, Humboldt Park Chapter. 

Prune Cake 

One cup sugar, J/2 cup butter, 3 eggs (save whites of two 
eggs for frosting), 1 cup sour milk, ^ teaspoon soda and 
cloves, 1 teaspoon baking powder, one teaspoon cinnamon, 
1 teaspoon nutmeg, 2 cups flour, 1 cup stewed prunes mixed 
with some of the flour. 

Frosting: lyi cups powdered sugar, 1 tablespoon butter, 
whites of 2 eggs, flavor. Mrs. Sloan. 



Supreme Brand Cottage Cheese 

Is Just Right for Cheese 
Cake and Pie 

Delivered by 

Wieland Dairy Co. 

Distributers of 
Sure Pure Milk and Cream 

3959 Milwaukee Avenue 

Phone Irving 897 

Ohse & Quast 


Grocery and Market 

Belmont 7883 


2555 Milwaukee Ave. 
and 3101 Logan Blvd. 






2653 No. Kedzie Ave. 

Phone Belmont 7885 

LOGAN SQUARE CHAPTER, No. 560, O. E. S. 123 

Cocoa Layer Cake 

One-half cup butter, 1 cup sugar, cream and add 2 eggs well 
beaten, ^ cup milk, 1^4 cups flour, 2 teaspoons Bunte's cocoa, 
1 teaspoon vanilla. Bake in 2 layers in moderate oven twenty-^ 
five minutes. ; Mrs. A. J. Sloan. : 

. -Graham Cracker Cake 

One cup sugar, j/i cup butter, cream and add -2 eggs, 1 cup 
milk, sweet, yi cup walnuts, 24 graham crackers crushed, 2 
teaspoons baking powder. Bake in a loaf. 

Mrs. A. J. Sloan. 

Apple Sauce Cake 

One-quarter cup shortening, yz cup sugar, ^ teaspoon each 
of ground nutmeg, cinnamon, cloves, 1 teaspoon vanilla, pinch 
of salt, 1^4 cup of apple sauce unsweetened, 3 level teaspoon 
of soda dissolved in the apple sauce, 2^ cups of flour, %,,cup 
of raisins, 10 cents shelled walnuts. Bake in slow oven about 
forty minutes. Mrs. Emma Boettcher. 

Fairy Loaf Cake 

Four eggs, beaten separately. l}i cups granulated sugar, 
% cup butter, }^ cup sweet milk, .2j4 cups flour, 1 teaspoon 
cream tartar, scant ^ teaspoon soda, flavor to taste. Sift 
flour once then measure, add soda and sift three times, cream 
butter and sugar thoroughly, beat yolks to a very stiff froth, 
and stir in, whip whites to a foam, add cream tartar and whip 
until stiff, add milk, then whites of eggs, then flour, then 
flavor and stir very hard. Put in slow oven at once, will 
bake in fifty minutes. Mrs. G. Samuelson. 

124 LOGAN SQUARE CHAPTER, No. 560, O. E. S. 

Telephone Belmont 164 

Superior Tea Company 


Teas, Coffee, Spices 

Baking Powder Extracts 

3650 Wrightwood Ave. 


Frank Masinetz 

Meat Market 


2639 Milwaukee 'Ave. 

A. L. Alie 

Bakery and . 


4226 Milwaukee Avenue 

Telephone Kildare 2102 

LOGAN SQUARE CHAPTER, No. 560, O. E. S. 125 

Jam Cake 

Two tablespoons butter, 1 cup sugar, ^ cup milk, 1 tea- 
spoon cinnamon, ^ teaspoon nutmeg, 1 teaspoon soda, lyi 
cups flour. Cream butter and sugar, add the eggs and milk, 
cinnamon, nutmeg add soda into flour and last add one cup of 
any kind of jam, huckelberry preferred. 

Mrs. Bert Hutchinson. 

Crumb Cake 

Two cups brown sugar, J4 cup butter, 2 eggs, 1 cup but- 
termilk, 2 teaspoons soda (very scant), 2^ cups flour, pinch 
of salt, put soda in flour. Mrs. Minnie Mengel. 

Fresh Cocoanut Cake 

Three eggs (save 2 whites for frosting), lyi cups sugar, 
1^ cups flour, ^ cup milk or hot water, a little of cocoanut 
milk, 1^ teaspoons baking powder. Frosting — Grate the 
fresh cocoanut, mix with the beaten whites of eggs into which 
has been stirred 3 tablespoons of powdered sugar. 

Miss Clara Kistner. 

Cream Puffs 

One cup flour, ^ teaspoon salt, 1 cup boiling water, ^ cup 
butter, and 4 eggs. Add salt and butter to the water, when 
boiling add the flour, all at once, stirring constantly until 
mixture leaves sides of pan. Remove from fire and add the 
unbeaten eggs one at a time, beating continually. Drop about 
2 inches apart. Bake in a moderate oven twenty-five minutes. 
When cool, with a sharp knife make a cut in top and fill with 
whipped cream. Sprinkle powdered sugar over top and serve. 

Mrs. Henriette Carlsen. 

126 LOGAN SQUARE CHAPTER, No. 560, O. E. S. 

Hot Milk Sponge Cake 

Two eggs well beaten, 1 cup sugar, 1 cup of flour sifted 4 
times with 1 teaspoon Dr. Price's baking powder, ^ cup 
milk, boiling hot. 1 tablespoon of butter in milk, the milk 
must be boiling and added last. Mrs. Emma Ross. 

Orange Torte 

Two cups sugar, 5 eggs, save white of one for frosting, one 
orange rind and juice, ^ cup cold water, Ij-^ teaspoon baking 
powder, and 2 cups of flour. Bake forty-five minutes. 

Frosting: White of 1 tgg, 6 tablespoons pulverized sugar, 
rind and juice of one orange. Mrs. Barbara Eckstedt. 

Devil's Food 

One cup sugar, 1 tablespoon of butter (heaping), 1 egg, 1 
cup sour milk, 1 teaspoon soda (scant), 1^ cups flour, 1 
teaspoon baking powder, 1 J4 square Bakers' chocolate. 

Mrs. Bert Hutchinson. 

A Delicious Cake 

One-half cup sugar, ^ cup butter, 1 large cup flour, 4 egg 
yolks, 8 tablespoons milk, 1 heaping spoon baking powder. 
Bake in two layers. Beat whites stiff, add ^ cup sugar. 
Spread on top, sprinkle with nuts. Bake. 

Filling. — One tgg yolk, 1 cup milk, 1 tablespoon cornstarch, 
3 tablespoons sugar. Boil until thick (stirring constantly). 
Spread between layers. 

Mrs. Mary HoUison, Ben Hur Chapter. 

LOGAN SQUARE CHAPTER, No. 560, O. E. S. 127 

Devirs Layer Cake 

Boil ^ cup milk, % cup brown sugar, 3 tablespoons Bunte's 
cocoa, when cool add ^ cup butter, 1 cup sugar, 2 eggs, 2 cups 
flour, ^ cup sour milk, 1 level teaspoon soda, 1 teaspoon va- 
nilla. Chocolate or ice cream filling. Minnie Herr. 

Jelly Roll '; 

One cup granulated sugar, 1 cup flour, 1 scant teaspoon bak- 
ing powder, 3 eggs, 6 tablespoons of hot water. Mix arid 
sift the dry ingredients, add the eggs well beaten. Beat the 
batter well, pour into a smooth, well greased pan and bake 
slowly. When done turn cake on to a sheet of brown paper 
well dusted wath powdered sugar. Beat the jelly with a fork 
and spread on the cake. With a sharp knife trim off crusty 
edges. Mrs. Henriette Carlsen. ' 

Crumb Cake 

Three cups flour, lj4 cups sugar, 1 cup lard. Rub all tp- 
gethep with hands until like crumbs. Reserve ^ cup of this 
and put aside for top of cake. In another bowl put 1 cup 
sour milk, 1 teaspoon soda dissolved in the milk, good pinch 
salt, 2 eggs well beaten, 1 teaspoon each ground cinnamon, 
allspice and nutmeg. Mix with the first ingredients and 
sprinkle with ^ cup of crurnbs. Bake in moderate oven forty 
minutes or more if necessary. Mrs. Claudie Osbeck.. 

Spice Cake 

One-half cup butter, 1 pound brown sugar, 1 teaspoon 
cloves, 1 teaspoon allspice, ^ nutmeg, 2 eggs, 1 cup raisins, 
1 cup nuts, 2^ cups flour, 1 level teaspoon soda, 1 cup sour 
milk or cream. Mrs. Mary Hollison, Ben Hur Chapter. 



^^ More Heat for Your Coal Money'' 

C. Oberheide & Son 


Main Office: 1335 Bradley Street 

Phone Monroe 1258 and 6474 

Charles H. Schmidt, M. D. 

2749 West Division Street 

Best of 


White's Drug Store 

3956 North Cicero Avenue 

First Door South of Milwanket Ave. 
and Irrins Park Bird. 

LOGAN SQUARE CHAPTER, No. 560, O. E. S. . 129 

Caramel Icing 

One and three- fourths cups brown sugar, Vo cup milk, butter 
the size of a hickory nut. Heat over hot water to melt sugar 
and butter, then stir over fire until it forms a soft ball in cold 
water, add vanilla and spread quickly. Jennie Nachtweih. 

Caramel Filling 

One pound brown sugar, ^ cup milk, 2 eggs, vanilla. 
Boil sugar and milk until hardens, when tested in cold 
water. Beat yolks of eggs and whites separately and 
then combine them. Gradually pour over them the hot syrup, 
beating all the time, add flavoring and beat till cool and quite 
thick. Christine Branding. 

Chocolate Filling 

Melt 1 square Bakers' bitter chocolate with a tablespoon 
butter (over hot water). Add 1 tablespoon vanilla and 2 
cups confectioners' sugar. Beat well, spread between layers 
and cover cake. 

Pineapple Filling 

Grated pineapple with shredded cocoanut sprinkled over 
it placed between layers of cake, makes a good filling, re- 
quiring no sugar. A. L. 

Quick Chocolate Frosting 

Two cups confectioners' sugar, 2 squares bitter chocolate 
or cocoa, add lump butter, boil water, and add to sugar, beat 
hard until creamy. Christine Branding. 



Hasselblad Novelty 
Dry Goods Co. 

The Best in Ladies' 
and Infants' Wear 

3131-33 Logan Boulevard 

ELL Adah to tell 
Ruth that Esther 
told Martha that 
Electa's husband al- 
ways gota square deal 
when he made a pur- 
chase of Hatter 
Samter, Logan Square 
Auditorium Building, 
2543 N.Kedzie Blvd., 
Telephone Belmont 
Four hundred twelve 

Phone Belmont 6934 E. A. Bnicli 


Dyeing & Cleaning 

Ladies' and Gents' Garments, 

Oriental Rugs, Carpets 

and Draperies 

3129 Logan Boulevard 


1721-23 Milwaukee Ave. 

Phone Humboldt 1385 

Molasses Cookies 

One cup sugar, 1 cup butter and lard mixed, 1 cup mo- 
lasses, 1 tgg, % of a teaspoon soda dissolved in J4 cup of 
boiling water, cloves and cinnamon to taste, 4 cups of sifted 
flour. Mix dough with 3 cups and reserve the 4th to flour 
the board and roll out. Mix as soft as can be handled. Roll 
thin and bake in floured pans. These cookies will keep well 
and should be very crisp. Mrs. Peters. 


One and one-half cups brown sugar, yi cup butterine or 
butter, 2 eggs, 4 tablespoons water, ^ teaspoon soda (dis- 
solved in water), 1 cup raisins, 1 cup currants, yi cup 
nuts, 2^ cups flour (heaping), J/2 teaspoon baking pow- 
der, 1/2 teaspoon each of ground cloves, cinnamon, all- 
spice and nutmeg. Put spices and baking powder with flour 
and sift. Mix butter, sugar and eggs. Add water, then 
flour mixed with spices, and fruit and nuts last. Drop on 
greased pan and bake light brown. Mrs. Victoria Peters. 

Cocoanut Cookies 

Whites of 4 eggs beaten to cream, 2 cups powdered sugar, 
2 cups cocoanut and 2 teaspoons baking powder. 

Mrs. Loges. 

132 LOGAN SQUARE CHAPTER, No. 560, O. E. S. 

Nut Patties 

One egg beaten with 1 cup of sugar until very light. 
Into this stir 1 cup of finely chopped English walunts and 
5 tablespoons of Swans Down cake flour. Drop on buttered 
tins with teaspoon, making the patties about the size of maca- 
roons and bake in medium hot oven about ten minutes. 

Lillie Trodson, Worthy Matron. 


One cup butter, lj/2 cups sugar, 3 eggs, 1 large tablespoon 
cold water, pinch of salt, 1^^ cups walnuts and 1 cup dates, 
chopped — not too fine — ^ teaspoon each cloves and allspice, 
1 teaspoon cinnamon, 1 teaspoon soda and cream of Tartar 
in 3 good cups of flour. Drop from teaspoon and bake as 
cookies. Mrs. Lizzie Hutchinson. 

Old Fashioned Cookies 

One cup of shortening (butter, butterine or lard), 2 cups 
of sugar, 1 cup of sour cream or milk, 1 teaspoon of soda 
dissolved in the milk, 1 egg, flavoring to taste. Flour enough 
to roll. Bake a light brown. Mrs. Victoria Peters. 


Two cups oatmeal, 2 cups flour, 1 cup brown sugar, y^ cup 
butter, y2 cup lard, ^ cup sweet milk, 2 level teaspoons bak- 
ing powder, and a pinch of salt. 

Filling: One pound dates, 1 cup granulated sugar, J4 cup 
boiling water. Mix as pie crust, then add milk, roll out, cut 
with cookie cutter. Fill with filling and bake in a slow oven 
until a rich brown. Ruth Carlsen. 

LOGAN SQUARE CHAPTER, No. 560, O. E. S. 133 

French Pastry 

One-fourth pound butter, 2j4 cups pulverized sugar, 4 
tablespoons cream, white of one egg beaten stiff, chocolate 
and vanilla. Mrs. W. G. Anderson. 

Scottish Fancies 

One egg, Yz cup sugar, % tablespoons melted butter, 1 
cup rolled oats, % teaspoon salt and J4 teaspoon vanilla. Beat 
tgg until light, add gradually sugar, and then stir in re- 
maining ingredients. Drop mixture by teaspoons on a 
thoroughly greased inverted dripping pan, one inch apart. 
Spread into circular shape with a knife first dipped in cold 
water. Bake in a moderate oven until delicately browned. 
To give variety use % cup rolled oats and fill cup with 
shredded cocoanut. We like them best made with rolled oats 
and cocoanut. Mrs. Haldor Carlsen. 

Anise Cookies 

Six eggs, stir with 1 pound of sugar, one hour, 1 pound 
of flour, not any more, a pinch of salt, 1 tablespoon of anise. 
Drop on greased tins the night before and bake in a slow 
oven ^-he next morning. The longer you beat, the more 
cookies this recipe will make. 

Anna Shaberg, Past Matron. 

Fruit Cookies 

One-half cup butter, ^ cup lard and 1 pound brown sugar. 
Cream and add 1 cup raisins, 1 cup currants, Yz pound wal- 
nuts, 10 cents almonds, pinch salt, 1 cup water, 3 cups flour, 
1 teaspoon baking soda, S cents citron. Drop by spoons. 
Make about 75 cookies. Mrs. A. J. Sloan. 



Phone Belmont 6259 

Nick Monsen 


3640 FuUerton Avenue 

Near Monticel/o Avenue 



Telephone Humboldt 4472 





2310 Milwaukee Ave. 

Cor. California Ave. 



Art Studios 

Importers and Decorators of 

Fine China 



2520 Milwaukee Ave. 

LOGAN SQUARE CHAPTER, No. 560, O. E. S. 135 

Butter Cookies 

One-half pound butter, grated rind of a half a lemon, 2 
eggs, 1 cup sugar, ^ teaspoon baking powder, 1 teaspoon 
vanilla. Add flour to make soft dough. Brush over top of 
cookies with part of egg well beaten. Bake in hot oven. 

Mrs. Marie Wilhelmy. 

Rocks or Christmas Cookies 

One and one-half cups sugar, 1 cup melted butter, 3 eggs 
beaten light, 1 teaspoon baking soda, dissolved in 3 table- 
spoons of boiling water, 2j4 cups flour, 1 teaspoon allspice, 
1 teaspoon cinnamon, ^ pound dates, chopped (not too fine), 
^ pound walnut meats, chopped. Mix well and bake in sheet 
pans, dropping only a teaspoon of the dough in dots on pan. 

Clara Kistner. 

Cardamori Cookies 

One-half cup butter, 4 eggs, 2 cups sugar, % cup of milk, 
1 tablespoon melted oil or lard, 2 teaspoons baking powder, 
from 3 to 4 cups of flour, 1 teaspoon of cardamon crushed 
fine. Drop from spoon about size of marble or rolled out on 
bread board. Mrs. F. Moenck. 


Oatmeal Cookies 

One cup sugar, ^ cup shortening, half lard and half butter, 
yi teaspoon salt, 1 tgg, ^ cup sweet milk or sour milk, 2 cups 
uncooked oatmeal, 2 cups flour, yi teaspoon cinnamon, 2 tea- 
spoons baking powder and 1 cup raisins. Use less baking 
powder for sour milk and add 1 teaspoon soda dissolved in 
hot water. Mrs. Marie Larson. 

136 LOGAN SQUARE CHAPTER, No. 560, O. E. S. 

Oatmeal Cookies 

One cup, half lard and half butter, 1 cup sugar, ^ cup 
raisins, ^ cup walnuts chopped, Yz teaspoon soda, 1 or 2 eggs, 
1 cup milk, 2 cups oatmeal, 2 cups flour. Drop from spoon. 

Mrs. M. Herre. 

Oatmeal Cookies 

One-half cup butter, Yz cup lard (scant), 1% cups sugar, 
1^ cups ground oatmeal, 2 cups flour, 2 eggs, % teaspoon 
soda, 1 teaspoon salt, 1 teaspoon cinnamon, 1^ cups raisins 
and 5 tablespoons milk. Walnut meats if desired. Bake in 
a moderate oven. Mrs. Bert Hutchinson. 

White Cookies 

Two cups sugar, 1 teaspoon soda, 1 cup crisco, 1 tea- 
spoon salt, Yi cup thick sour milk, 2 eggs, 1 teaspoon vanilla 
extract, Ja teaspoon lemon extract, and flour. Cream crisco 
and sugar, add beaten eggs, soda mixed with sour milk, salt, 
extracts and about 5 cups flour. Roll very thin, cut with 
cookie cutter, lay on buttered tins, bake in moderately hot 
oven five minutes. Makes ninety cookies. 

Mrs. Etheyl Sorensen. 

BrovTH Sugar Cookies 

Two eggs, 1% cups of brown sugar, % cup of butter and 
lard equal parts, 1 teaspoon vanilla, 2 teaspoons of cream 
tartar, 1 teaspoon soda, ^4 teaspoon salt, 3 cups of flour. In 
measuring sugar, pack solidly in cup. Combine sugar, butter 
and eggs well beaten, add flour, soda, cream tartar and salt 
mixed together, add vanilla. Roll thin and cut with small 
cutter. Anna Shaberg, Past Matron. 

LOGAN SQUARE CHAPTER, No. 560, O. E. S. 137 

Sand Tarts 

One pound brown sugar, ^ pound shortening, 1 teaspoon 
salt, 2 eggs, 1 teaspoon baking powder. Rub together. Add 
one scant cup of cold water. Add flour enough to handle. 
Flour board well, roll thin and bake in hot oven. 

Mrs. Anna Householder. 


Four eggs (whites only) beaten stiff, 1 cup sugar, 1 cup 
walnuts, chopped, 1 cup cocoanut, 3 cups corn flakes. Drop 
by spoons on greased pans. Bake until light brown. 

- Mrs. Elizabeth Thomas. 

Fruit Cookies 

Two cups sugar, 1 cup lard, 1 cup molasses, 1 cup hot water, 
1 cup chopped raisins, 1 cup currants, 1 cup chopped walnuts, 
3 teaspoons soda dissolved in hot w^ater, 2 teaspoons of cinna- 
mon, 1 teaspoon of nutmeg, 1 teaspoon vanilla, flour enough 
so you can drop from spoon. Mrs. Charles Mosel. 

: . Sugar Cookies 

One cup sugar, 1 cup butter, 1 cup buttermilk or sour 
milk, 1 teaspoon soda. Flavor to taste. Enough flour to roll 
soft. Mrs. M. Herre. 

Peanut Butter Cookies 

One tablespoon butter, S tablespoons peanut butter, lj4 
cups sugar, 2 eggs, 3 tablespoons sour milk, 1 teaspoon soda, 
about 1 % cups flour. Mrs. Charles A. Anderson. 



Telephone Humboldt 5272 

Albert G. Hanke 

Fine Furniture 


2369-71 Milwaukee 2847-49 Fullerton 
Avenue Avenue 


3733 Lowell Ave. 

Irrin; 5852 


4300 N. Areri Ave. 

Irving 2573 

Phone Irving 7720 

Karisen& Johnson 


LoanS) Renting, 


4025 Elston Avenue 

Phone Belmont 7724 

Frank E. Pearson 



2641 N. Kedzie Ave. 

Near Milwaukee Ave. 


LOGAN SQUARE CHAPTER, No. 560, O. E. S. 139 

White Cookies 

One cup sugar, 1 cup shorteningj^ 1 egg, yi cup sour milk, 
^^ teaspoon soda, 1 teaspoon flavoring to taste, flour to make 
it stiff enough to roll. Mrs. Emma Ross. 

Mrs. Bradway. 

Oatmeal Cookies 

One cup sugar, brown or white, 1 cup butter and lard mixed, 
2 cups flour, 2 cups oatmeal, 1 cup chopped raisins, 1 tgg, 
4 teaspoons sweet milk, ^4 teaspoon soda, 1 teaspoon cinna- 
mon, y^ teaspoon salt. Drop on greased tins and bake in hot 
oven. Mrs. Thomas F. Otley. 


One-half cup butter and lard mixed and creamed with 1^ 
cups brown sugar, 2 eggs well beaten, 2 cups flour, 1 level 
teaspoon of soda in a little hot water, 1 pound chopped dates 
(or seeded raisins), ^4 pound walnuts, flavor with vanilla. 
Drop from teaspoon and bake in greased tins. 

Frieda A. Kaiser. 

Imperial Cookies 

One-half cup butter, 1 cup sugar, 2 eggs, 1 tablespoon milk, 
2y2 cups flour, 2 teaspoons baking powder, ^ teaspoon lemon 
extract, yi teaspoon grated nutmeg, J4 cup ground nuts. 

Mrs. C. A. Anderson, 


One and one-half cups sugar, 1 cup shortening (part lard), 
^ cup sweet milk, % teaspoon soda, nutmeg, 3 cups flour. 
Dough soft, roll thin. Mrs. James Stott. 

140 LOGAN SQUARE CHAPTER, No. 560, O. E. S. 

Rock Cookies 

One and one-half cups sugar, 1 cup butter, beaten together, 
3 eggs beaten, 2% cups flour, 1 teaspoon soda dissolved in 1 
tablespoon hot water, 1 teaspoon cinnamon, 1 pound English 
walnuts chopped, ^ pound chopped dates. Put flour in last 
and mix well. Drop into buttered tins. 

Potato Doughnuts 

One and one-half cups sugar, 3 tablespoons butter, 3 eggs, 
4 teaspoons baking powder, 1 cup sweet milk, ^ teaspoon 
nutmeg and cinnamon, 1 teaspoon salt, 1 cup mashed potatoes, 
flour to roll. Cream butter and add one-half the sugar, add 
the remaining sugar and milk to the beaten eggs. Cool the 
potatoes and add to mixture. Add to the dry ingredients 
which have been well sifted together. Mix thoroughly, handle 
lightly, put on floured board and roll out. Cut out and fry 
a few at a time in deep, hot lard. This will make forty 
doughnuts. Clara Hoyt. 


Two eggs beaten; 1 cup sugar, J^ tablespoon of lard and 
butter, 1 cup sour milk, 1 small teaspoon soda, 1 teaspoon 
vinegar, 1 teaspoon of Dr. Price's baking powder, flour enough 
to handle. Mrs. Hilda Nelson. 


One cup sour milk, Yz teaspoon of soda, scant quart of 
flour, with 2 teaspoons Dr. Price's baking powder, sifted 
together, 1 cup sugar, 2 eggs, 3 tablespoons of melted lard, 
pinch of salt, big teaspoon of nutmeg. 

Lorene N. Ferguson, 



We Solicit Your Patronage 

Demand Clarified Milk 
for Safety's Sake 

Our Wagons Pass Your Door Every Day 
Phone Humboldt 9455 

Christianson Bros. 

Dairy Co. 

Distributers of Clean Milk 

Clean Milk is one of the least expensive 
and most nourishing foods. 

We pasteurize and clarify our Milk and 

Cream, rendering it clean and free 

from injurious elements. 

2700-2710 North Campbell Avenue 

For Fancy Groceries 
go to 


3240 Altgeld St. 

Telephone Belmont 1663 

Telephone Albany 9814 


Meat Market 

Fresh, Salt and Smoked 


2204 North Lawndale' Avenue 


LOGAN SQUARE CHAPTER, No. 560, O. E. S. 143 


One tgg, 1 cup sugar, beaten together, 1 cup milk, 2^ cups 
flour sifted with 2 teaspoons baking powder, ^ teaspoon nut- 
meg and y2 teaspoon salt. Dip the batter with teaspoon and 
fry in hot lard. Rose Schleble. 


One cup granulated sugar, 1 cup sweet milk, 4 teaspoons 
melted butter, 2 eggs, 3 cups unsifted flour, sifted with 3 tea- 
spoons baking powder, ^ teaspoon salt, 1 teaspoon vanilla. 
Add sufficient flour to roll out. Sugar while warm. 

Mrs. Ethel Forster. 



Phone Humboldt 1938 

Established 1891 


Upholstering, Refinishing 
Pneumatic Carpet Cleaning 

Brass Beds ReRnished 2047-49 W. North Ave. 

Mattresses Renovated Opposite wicker Park Hall 

Phone Belmont 2002 

Senger Floral 

(Not Inc.) 
MRS. J. SENGER, Prop. 

Plants and Cut Flowers. Wed- 
ding and Funeral Work 
a Specialty 

2330 N. Spaulding Ave. 

Telephone Armitage 5425 

The Square 

Ice Cream 


A. NOTTOLI, Prop. 

2401 Milwaukee Ave. 

Griddle Cakes 


One cup sugar, 1 cup milk, 3 cups flour, 2 eggs, 2 tea- 
spoons baking powder, nutmeg and cinnamon to taste. Dip 
the batter with teaspoon and fry in hot lard like doughnuts. 

Mrs. E. Hawekotte. 

Griddle Cakes 

One cup of flour, 2 level teaspoons baking powder, ^ tea- 
spoon salt, 1 tgg beaten until light, % cup milk, 2 tablespoons 
melted butter. Sift together all dry ingredients, add the 
others, mix well, and drop from a spoon on a hot griddle. 
Use less milk for thicker cakes. Mrs. Brandell, Omaha. 

Rice Griddle Cakes 

Two and one-half cups flour, yi cup cold boiled rice, 1 
tablespoon baking powder, yi teaspoon salt, ^ cup sugar, 1^ 
cups milk, 1 egg, 2 tablespoons melted butter. Mix and sift 
dry ingredients. Add rice, then egg well beaten, milk and 
butter. Fry on hot griddle. Mrs. Lydia Patterson. 

Apple Fritters 

Pare, core and cut 4 medium sized apples into small pieces 
and stir in batter. 

Batter — One egg well beaten, % cup sweet milk, 1 cup flour, 
J4 teaspoon salt, 2 teaspoons Dr. Price's baking powder. 
Drop by spoonful in deep fat and fry. Drain on brown 
paper and sprinkle with powdered sugar. Serve hot with 
syrup or butter as preferred. 

Lillie Trodson, Worthy Matron. 

146 LOGAN SQUARE CHAPTER, No. 560, O. E. S. 


Three cups of flour, 3 cups of milk, 3 tablespoons baking 
powder, pinch of salt, 2 tggs, Mrs. F. Lehmann. 


One pint of flour, 2 large teaspoons Dr. Price's baking- 
powder, yi teaspoon salt, 3 eggs, 1^ cups milk, ^ rounding 
tablespoon butter. Add whites of eggs well beaten last. 

Mrs. Louisa Hageman. 


Mix together 1 pint of flour, and 1 pint of sweet milk to a 
smooth paste. Add ^ cup of butter, scant, well beaten yolks 
of 3 eggs, then the beaten whites, and just before baking, 2 
teaspoons of baking powder. Beat very hard for two minutes 
and bake on a hot iron. Mrs. Olive Burnett/ 

Corn Fritters 

One can of corn, 2 tablespoons of flour, 2 eggs, add a little 
salt and pepper. Bake like pancakes. Mrs. S. Schmidt. 


Two eggs w^ell beaten, 1 pint milk, added gradually; 1 
tablespoon sugar, pinch of salt, 2 cups of flour, 2 teaspoons 
baking powder. After well mixed, add a heaping tablespoon 
of melted butter. 

Mrs. Anna Schmidt, Golden Rod Chapter. 



What better habit to form thanthat of being 

a regular Depositor in this conveniently 

located State Bank? 

Second S ecuri ty bank 

■■■■■■iH^HiBHiHHB OF CHICAGO mt^mmm^i^Kmmm^^mi 

Your savings account is invited whether it be large 

or small 

3 Per Cent Interest 
Paid on Savings 

Open Monday and Saturday Evenings Until 8 o'clock 

Telephone Belmont 837 

J. H. Hollison, M. D. 

Physician and Surgeon 

Chronic Diseases a Specialty 


8 to 9 A. M. 

1 to 3 P. M. 

6 to 8 P. M. 

Sunday 1 to 3 

3434 Fullerton Avenue 

Corner Smalley Court 

Telephone Belmont 6978 

When in need of pure drags 
and chemicals go to 




2564 Milwaukee Ave. 

Corner Logan Blvd. 
Rainier Bldg. 



Apple Jelly 

Cover apples with water and cook slowly until soft. Mash 
and drain through a coarse sieve. Drain again through a 
double thickness of cheese cloth. Boil twenty minutes and 
add an equal quantity of heated sugar. Boil five minutes 
Skim and turn into glasses. Hattie Smith. 

Pineapple Conserve 

One pound of dried apricots (soak one hour), 1 large or 
2 small pineapples, grind pineapple and apricots in food chop- 
per, using fine knife. Use 1 cup of sugar to 1 cup of pulp and 
cook twenty minutes. Mrs. F. A. Kaiser. 

Green Tomato Marmalade 

Twelve tomatoes, peel and put through grinder, 1 lemon, 
cut fine, Yz pound seedless raisins, Ij^ pounds sugar, 15 cents 
shelled walnuts, cut fine, cook slowly about one hour or until 
thick. Mrs. Tillie Campbell, Past Matron. 

LOGAN SQUARE CHAPTER, No. 560, O. E. S. 149 

Peach Marmalade 

Pare, stone and weigh peaches. To each pound of fruit 
add % pound of sugar. Cook fruit for forty-five minutes, 
stirring constantly, then add sugar and cook ten minutes more. 
(Remove scum.) The juice of 1 lemon for 3 pounds of fruit, 
12 peach kernels, chopped fine may be added, or 1 tablespoon 
of preserving brandy for each pound of fruit. Seal when hot. 

Mrs. Susie Thomas. 

Heavenly Jam 

Put through food chopper, 1^ pounds seeded raisins, 2^ 
pounds pitted cherries, 4 good sized oranges, pulp and rind, 
5 pounds sugar. Boil forty minutes. Ruth Carlsen. 

Raspberries and blackberries are the best fruits for making 
jams and require equal weight of sugar and fruit. 

Hattie Smith. 

Currant Jelly 

Cherry currants make the best jelly. Wash and cook 
curants until they look white. Strain as for apple jelly. 
Measure and boil for five minutes. Add equal quantity of 
heated sugar and boil five minutes. Skim and pour in glasses. 
Place in sunny window and let stand 24 hours. Cover with 
paraffin. Hattie Smith. 

Gooseberry Jam 

Pick 2 quarts of gooseberries, 1 quart of strawberries, and 
1 quart of cherries. Stem, seed and wash fruit. Add enough 
water to keep from burning. Add pound of sugar to every 
pound of fruit. Boil until it is firm and thick. Put up in 
glass jars and seal. Ellen C. Jensen. 



D E I M E L' S 

]V. JV. Side Leading Furniture Store 

Furniture of quality, comfort and 
durability. Save 15 to 25% on any 
purchase, cash or credit. Present 
this ad and receive extra 5% discount. 



2542-2548 North Avenue, Near Maplewood Avenue 

Open Thursday and Saturday Evenings 

Edwin 0. Hult 

Marston, Friedlund & Halt 

Attorneys at Law 


1002 Rector Building 
79 >V. Monroe St. 

Telephone Randolph 1013 



'.y^-^ 6624 


3141-43 Logan Boulevard 

LOGAN SQUARE CHAPTER, No. 560, O. E. S. 151 

Pear Marmalade 

Eight pounds of pears, 8 pounds of sugar, 2 ounces candied 
ginger root, 4 lemons. Peel and slice pears very thin, also 
cut ginger root thin. Boil with the sugar one hour slowly. 
Wash the lemon and boil the whole in clear water until tender. 
Do not pierce with a fork. Slice the lemon, remove the seeds, 
add the pears and boil one hour longer. Mrs. Loges. 

Grape Fudge Marmalade 

Three and one-half pounds of grapes. Squeeze out pulp 
and boil until seeds loosen, then sift. Mix skin, sifted pulp, 
3^ pounds of sugar, ^ pound of seedless raisins and boil 
fifteen minutes. Then add 2 cups walnuts and boil five min- 
utes longer. Can in pint jars as you would any preserves. 

Mrs. Hannah Nelson. 

Cranberry Jelly 

Pick over and wash 4 cups of cranberries. Add 2 cups boil- 
ing water and boil twenty minutes. Rub through a sieve and 
add 2 cups of sugar and cook five minutes. Turn into glasses. 

Mrs. Sarah Mack. 

Wild Grape Jelly 

One peck wild grapes, 1 quart vinegar, % cup each of 
whole cloves and stick cinnamon, and 6 pounds of sugar. Put 
first four ingredients into a kettle, heat slowly to the boiling 
point and cook until grapes are soft. Strain through a jelly 
bag and boil liquid twenty minutes. Then add heated sugar 
and boil five minutes. Turn into glasses. 

Mrs. Laura Shadle. 



The Good House 
keeper WiU 
Find in 



the ideal cooking 
utensils for sanitary, 
beauty and durabil- 
ity. For sale in all 
leading house fur- 
nishing departments. 

Manufactured by 

Porcelain Enameling 


E. C. Evensen's 

Grocery and 

The Store of Ex- 
clusive Quality 
and Splendid 


Belmont 4083 

2500 No. Sawyer Ave. 

LOGAN SQUARE CHAPTER, No. 560, O. E. S. 153 

Tomato Preserve 

One pound yellow tomatoes, 1 pound sugar, 2 ounces pre- 
served ginger, 2 lemons. Remove skin from tomatoes, add 
sugar, cover and let stand over night. In the morning, pour 
off the syrup and boil until thick. Skim, add tomatoes, ginger 
and lemon with seeds removed and sliced. Cook until clear. 

Jennie Yerger. 


Put 1 pint brandy into a stone jar, add the various fruits 
as they come into market. To each quart of fruit add the 
same quantity of sugar and stir the mixture each morning 
until all fruit has been added. Raspberries, strawberries, 
apricots, peaches, cherries and pineapples are the best to use. 

Nettie Worley. 

Pear Chips 

Eight pounds pears, 4 pounds sugar, % pound ginger, 4 
lemons. Remove stems, quarter and core pears and cut in 
small pieces. Add sugar and ginger and let stand over night. 
In the morning add lemons cut in small pieces and cook slowly 
three hours. Put in a stone jar. Grace Bradway. 

Sliced Pickles 

One dozen pickles (sliced), sprinkle with salt, let stand one 
hour then drain; 4 small onions (cut thin), and sprinkle with 
salt and let stand one hour, drain. One pint vinegar, 1 cup 
sugar, 1 teaspoon celery seed, 1 teaspoon ginger (ground), 1 
teaspoon white mustard seed, Yt, teaspoon pepper, ^ teaspoon 
salt, small teaspoon tumeric powder. Let boil up and seal hot. 

Mrs. Jennie Nachweih. 



Telephone Belmont 1172 

From Maker 
to Wearer 

The Knit Shop 

Carl F. Schuessler, Prop. 

High Grade 

3546 Fullerton Avenue 

Boiler Piano 

Gavels and 
Ballot Boxes 


2375-81 Milwaukee Avenue 
2853-59 Fullerton Avenue 

Phone Belmont 3387 

Logan Square 
Dairy Co. 

Certified and 


Milk and 


3563-65 Palmer Street 

LOGAN SQUARE CHAPTER, No. 560, O. E. S. 155 

Rhubarb Marmalade 

Slice 2 quarts of rhubarb, sprinkle 3 pints of sugar over 
same. Let stand over night, then add juice of 2 oranges, 
grated rind of one, 1 cup chopped raisins and boil until thick. 
Pour into glasses. Mrs. Anna Nelson. 

Carrot Marmalade 

One pound raw carrots, 1 orange, 1 lemon, put through a 
food chopper. Add water to cover and cook until tender. To 
each quart of pulp, add 1 pound of sugar and 1 tablespoon of 
vinegar. Cook until it jells or thickens. Ada G. Pray. 

Chow Chow 

One-half peck green tomatoes, 2^ onions, Ij^ heads of 
solid cabbage, ^ dozen green peppers. Chop separately, 
then mix, salt well, and drain over night. One-half pound 
brown sugar, ^ cup grated horseradish, 1 teaspoon black 
pepper, 1 teaspoon mustard, 1 tablespoon white mustard seed, 
1 tablespoon celery seed. Cover with vinegar and let come 
to a good boil. Pour on the pickles in a jar. Do this for 
three days, then put away in glass jars. Ethyl Sorenson. 

Pottsfield Pickles 

One quart green tomatoes, 1 quart ripe tomatoes, 1 quart 
cabbage, 1 quart onions, 2 red peppers, 1 stalk celery, ^ cup 
of grated horseradish. Chop, do not grind. Add Yi cup salt 
and drain over night. In the morning add 1 quart vinegar, 
Yz cup mustard seed, 1 quart granulated sugar and cook 
fifteen minutes. Five minutes before removing add J4 t^^- 
spoon ground cinnamon and J4 teaspoon cloves. 

Mrs. Marie Larson. 



Sunlight — Fresh Air — Modern Sanitary Conditions 
Truly * *A Laundry of Superior Service ' ' 

Our Ironing Room 




Bowman Dairy Company 



4452-4466 CuUom Ave. Telephone Irving 818 

LOGAN SQUARE CHAPTER, No. 560, O. E. S. 157 

Quince Honey 

Pare and grate 5 large quinces. To 1 pint of boiling water 
add 5 pounds of sugar. Stir over fire until sugar is dissolved, 
add quinces and cook fifteen or twenty minutes. Turn into 
glasses. When cold it should be about the color and consist- 
ency of honey. Mrs. Minnie Mengel. 

Rhubarb Jam 

Six pounds rhubarb, 2 lemons, 5 pounds sugar, 1 pound figs 
or strawberries. Cut rhubarb, mix with sugar and let stand 
over night. In the morning, cut figs or berries, and lemons 
in small pieces, add to rhubarb and sugar and cook very 
slowly over slow fire. Anna Shaberg, Past Matron. 

Little Jerkin Sweet Sour 

Wash pickles (be sure they are fresh), and put in salt water, 
strong enough to hold an tgg, for 24 hours. Then dry each 
pickle. Boil 1 pound sugar and 1 quart of vinegar, adding 2 
tablespoons of mixed spices. Put pickles in jar, pour the hot 
vinegar over, then put in a few slices of green and red pep- 
pers and a piece of dill. In three days pour ofif liquid and boil 
again and pour over. Lillie Trodson, Worthy Matron. 

Tomato Catsup 

One bushel tomatoes, 1 cup sugar (heaping), 3 pints vine- 
gar, 1 cup salt, 4 tablespoons black pepper, 4 tablespoons 
ground mustard, 4 tablespoons cinnamon, 2 tablespgons cloves, 
2 tablespoons allspice, % tablespoon red pepper. Boil toma- 
toes and strain, add sugar, salt and vinegar, tie spices in bag 
and boil until thick, about two or three hours. 

Mrs. Thomas Otley. 



Edward Albert! 


fl Registered Optometrist in 
charge of Optical Depart- 
ment. Thorough examina- 
tion given free of charge. 

1246 Milwaukee Ave. 

Phone Belmont 9635 


Beauty Parlor 

Mrs. A. Deering 
Jane T. Price 

^ Permanent hair waving, 
hair tinting and dyeing 
with harmless vegetable 
dye. Marcelling 

3207 Fullerton Avenue 

Telephone Humboldt 890 

Edward Fox 


Enlargements From Any Photo 
Picture Frames 


2003 Milwaukee Avenue 

Corner Armitage Avenue 


LOGAN SQUARE CHAPTER, No. 560, O. E. S. 159 

Dill Pickles 

One-half peck of pickles. Soak pickles over night in water 
with 2 tablespoons of salt in water. Dry pickles in morning; 
^ gallon water, 2 cups vinegar, 1 cup salt, 5 cents mustard 
seed, 5 cents dill, alum as big as hazelnut, 2 pieces horse- 
radish as big as finger. Mix all together and put in vv^ith 
pickles. Seal in small jars. Mrs. Harriet Huehl. 

Chicago Hot 

One peck of half ripe tomatoes chopped fine and drained • 
well, 3 cups of chopped celery, 2 cups of chopped white onions; 
4 medium size red ripe peppers and 2 green peppers chopped, 
2 cups of white sugar, 1 cup of salt, 2 tablespoons of whole 
mixed spices, 6 cups cider vinegar. Mix all together and seal. * 

Green Tomato Relish 

Chop 2 quarts green tomatoes, 1 quart cabbage, 1 pint of 
onions, 3 green peppers and 1 red pepper, 1 tablespoon mus- 
tard seed, 1 tablespoon celery seed and % cup salt. Mix well 
and drain over night. Add Ij^ pints of vinegar, 1 cup sugar 
and cook until cabbage is transparent (one hour or more). 
Seal. Mrs. H. H. Whiteley. 

Chili Sauce 

One-half peck tomatoes, 10 large onions, 3 red peppers, 3 
green peppers. Grind separately, then mix and add Yz cup 
salt, Ij^ cups sugar, 1^ pints vinegar, 1^ teaspoons cinna- 
mon, Vz teaspoon cloves, 1 teaspoon ginger, 1 teaspoon nut- 
meg. Boil slowly for three hours. Stir often. 

Ethyl Sorensen. 

160 LOGAN SQUARE CHAPTER, No. 560, O. E. S. 

Chili Sauce 

One box tomatoes, ^ peck onions, 6 green peppers, 8 red 
peppers, 2 teaspoons cinnamon, 2 teaspoons cloves, 2 teaspoons 
cayenne pepper, ^ cup salt, 3 cups sugar, 1 quart vinegar. 
Wash and peel tomatoes and boil two hours. 

Mrs. J. W. Thomas. 

Sliced Cucumbers 

One quart cider vinegar, 1 large cup sugar, 1 tablespoon 
celery seed, 2 tablespoons of mustard seed. Peel and slice 
cucumbers, add salt and let stand for one hour, then drain 
them well. Boil vinegar, sugar and seed a little, then add the 
cucumbers. Let come to a boil and seal hot. 

Mrs. Schneider. 

Spiced Pears 

Seven pounds of fruit, 4 pounds of light brown sugar, 1 
pint of good vinegar, cloves and cinnamon to taste. Wash 
the pears well, but do not remove skin or stems. Let vinegar 
and sugar come to a boil. Put in fruit and slowly boil until 
tender. Seal while hot. Mrs. Bradway. 

Mustard Pickles 

One-half peck onions, 4 heads cauliflower, 2 quarts yellow 
beans, I3/2 dozen pickles. Soak in strong salted water over 
night. Drain and cook until tender in 2 quarts water and 1 
quart vinegar. Dressing — Six tablespoons mustard, 1 table- 
spoon tumeric powder, 1 tablespoon curry powder, 2 cups 
sugar, 1 cup flour, 5 pints vinegar, 1 pint water. Pour over 
pickles while hot and add 4 green and 4 red peppers chopped 
fine. Mrs. Olga Barthel. 

LOGAN SQUARE CHAPTER, No. 560, O. E. S. 161 

Dill Pickles 

Wash pickles and lay in fresh water over night. Pack 
tightly in jars putting stalks of dill between and on top of 
pickles, over which pour a brine made as follows: Three 
quarts of water to 1 quart of vinegar. Boil together and 
while hot pour over pickles. Seal jars good and tight. 

Mrs. A. Eggert. 


One peck of green tomatoes, ^ peck of onions, 3 large 
stalks of celery, 1 cabbage, 12 peppers. Grind together 
through a coarse grinder, add % cup salt and let stand eight 
hours. Drain, boil ten minutes with enough cider vinegar to 
cover. Add 2 cups sugar, 1 ounce celery seed, ^ ounce mus- 
tard seed. Mrs. J. W. Thomas. 

Com Salad 

Twelve large ears corn, 13 large onions, 1 large stalk 
celery, 4 green peppers, 4 red peppers, ^ cup salt, 1 small cab- 
bage, 3 pints cider vinegar, 1^ pounds brown sugar. Cut 
corn from cob with sharp knife, grind the other ingredients. 
Boil all together for twenty minutes. Take from lire and add 
two heaping teaspoons mustard dissolved in cold water. Mix 
thoroughly, can and seal. Mrs. S. Thomas. 



Dill Pickles 

Lay pickles in salt water for 24 hours. Then wash them. 
Put one layer of pickles and one of dill into jar until full. 
Use plenty of dill. To 1 cup of vinegar, 4 cups of water. 
Fill jars with pickles and put the boiling vinegar and water 
over them. Seal air tight. Mrs. G. Samuelson. 



Tel. Humboldt 9335 

Kuehn Brothers, inc 

Retail Meats 

2142-46 Milwaukee Avenue 



Tel. Belmont 7832 Tel. Albany 7024 Tel. Albany 4666 


Tel. Kildare 6719 Tel. Albany 572 Tel. Humboldt 1557 

United States Food Administration License No. G-26971 

Phone Belmont 6133 


Home Bakery 


3309 Fullerton Ave. 

Telephone Humboldt 5067 

Emil H. Dortmund 

Milk and Cream 

Bottled in the Country 
2623 North Richmond St. 


Distributer for 

Spring Valley Sanitary Milk Co. 

Kansasville, Wisconsin 

LOGAN SQUARE CHAPTER, No. 560, O. E. S. 163 

Sweet Pickle Peach 

To 6 pounds of fruit use 1 quart vinegar, 3 pints sugar, 
Yz pint water, 1 tablespoon allspice, mace, cinnamon, cloves, 
1 teaspoon of celery seed and 2 ounces of cinnamon stick. 
Put vinegar, sugar, water and cinnamon stick into kettle to 
boil and tie ground spices in a bag and let boil fifteen minutes. 
Seal hot. Mrs. Thomas Otley. 

Yellov^ Cucumbers (Pickled) 

One dozen medium sized yellow cucumbers, peel, scrape out 
seed and cut in pieces about three inches long, cover with cold 
water to which a large cup of salt has been added. Let stand 
for about 48 hours, drain off this brine, rinse in clear water, 
drain and wipe with cloth. Mix 2 quarts white vinegar, 1 
quart water, 2^ cups granulated sugar, 1 small handful mus- 
tard seed, 1 cheesecloth bag filled with mixed spices, 2 or 3 
sticks cinnamon. Boil cucumbers in this mixture until tender. 
Place in jars while hot and seal. Mrs. Anna Householder. 

Pickled Cherries 

Pit cherries and pour vinegar over them. Let stand 24 
hours then drain and to each cup of cherries take 1 cup of 
sugar. Mix well and let stand until dissolved, then put in 
jars and seal. Mrs. Conrad Giese. 

Boada Sauce 

One quart green tomatoes, 2 quarts cabbage (shredded), 
5 onions, 2 green peppers, % tablespoon Tumeric powder, % 
tablespoon white mustard seeds, 2 small stalks of celery, 1 
tablespoon celery seeds, 2 cups sugar, 2 tablespoons salt, 
1 quart vinegar. Boil tw'enty minutes. Christine Peterson. 

164 LOGAN SQUARE CHAPTER, No. 560, O. E. S. 

Chili Sauce 

One peck of tomatoes, 3 teacups each of peppers and sugar, 
2 teacups of onions, % teacup of salt, 3 pints of vinegar, ?. 
teaspoons of cloves, 3 teaspoons cinnamon, 2 each of nutmeg 
and ginger. Boil three hours. Christine Peterson. 

Pickled Cucumbers 

Make a brine of 1 i)int of salt to 4 of water, and pour it 
boiling over the cucumbers. Let them stand over night and 
pour off the brine. Repeat three times making fresh brinfe 
each time, after which wash off in cold water. Put in a 
kettle enough vinegar to cover the pickles, 2 tablespoons mixed 
spices, a piece of alum the size of a pea. Let boil and potu* 
over pickles. Mrs. E. Hawekotte. 

Beet Relish 

Chop equal parts of boiled beets and raw cabbage together 
until quite fine. Season with salt and pepper, add hot vine- 
gar which has been sweetened to taste, a few whole mustard 
seed and a small amount of shredded horseradish. Seal hot. 
This relish will keep indefinitely. Hannah Schmidt. 

Chili Sauce 

Twenty-four tomatoes, 2 ounces ground ginger, 2 ounces 
ground cinnamon, 1 nutmeg grated, 1 dozen onions, 2 ounces 
mustard seed, 1 cup sugar, 4 tablespoons of salt, 8 red pep- 
pers, 8 cups of vinegar. Chop tomatoes, onions and peppers. 
Boil one hour, stirring well, and bottle. 

Martha Donovan, Past Matron. 

LOGAN SQUARE CHAPTER, No. 560, O. E. S. 165 

Celery Sauce 

Twenty-four tomatoes, 10 stalks celery, 10 onions, 6 pep- 
pers (3 red and 3 green), 1 pound brown sugar, 3 teaspoons 
salt, 5 cups vinegar. Boil about two hours and can in glass 
jars. Hannah Nelson. 

Beet Relish 

One cup chopped onions, 1 quart chopped cooked beets, 1 
quart chopped cabbage, 2 cups sugar, 1 tablespoon salt, 1 tea- 
spoon black pepper, % teaspoon red pepper, 1 cup prepared 
horseradish. Mix with cold cider vinegar diluted with 3 
parts water. Ada Pray. 

Yellow Cucumber Pickles 

Pare and quarter, remove seeds, soak over night in salt 
water. Take white vinegar and sugar to taste. Drop in 
pickles, boil till glossy, then bottle. Put white mustard seed 
and stick cinnamon in jar. Mrs. Phelps. 


The proportions of sugar and fruit used in canning and 
preserving vary greatly. The amount of sugar given below 
is about an average for canning when a very rich preserve is 
.not desired. These canned fruits are excellent for pies, etc. : 
Sugar to a quart jar — Cherries, 6 ounces; strawberries, 6 to 
8 ounces; raspberries, 4 ounces; blackberries, 5 to 6 ounces; 
quinces, 8 to 10 ounces; pears, 4 to 6 ounces; grapes, 6 to 8 
ounces; peaches, 4 ounces; pineapples, 4 to 6 ounces; crab- 
apples, 6 to 8 ounces; plums, 4 ounces; pieplant, 8 to 10 ounces. 

Here's to your health, your family's good health ; may you 
live long and prosper. 

166 LOGAN SQUARE CHAPTER, No. 560, O. E. S. 

Telephone Monticello 800 

Henry Frerk Sons 

Fuel, Building 
Material, Feed 


3101-3135 Belmont Avenue 


Home Outfitters 


1209-13 Milwaukee Ave. 

Phone Monticello 4 

Avondale Sash 
& Door Co. 


Everything in Millwork 

3509-15 Belmont Ave. 



One cup of sugar, y^ cup lemon juice, 1 pint water. Make 
syrup by boiling sugar and water twelve minutes. Add fruit 
juice, cool and dilute with ice water to suit taste. 

Mrs. Harry Keller. 

Mint Julup 

One quart water, 2 cups sugar, 1 pint claret wine, 1 cup 
strawberry juice, 1 cup orange juice, Ij^ cups boiling water 
and 12 sprigs fresh mint. Boil water and sugar twenty min- 
utes, add mint and let stand five minutes, strain, add fruit 
juices and cool. Pour into a punch bowl, add claret, and chill 
with a large piece of ice. Dilute with water and garnish with 
fresh mint leaves and whole strawberries. 

Mrs. Grace Bradwav. 

Pineapple Lemonade 

Make syrup by boiling 3 cups sugar and 1 quart water ten 
minutes. Add juice of 9 lemons and juice of 9 oranges, also 
1 can of grated pineapple. Cool, strain, and add 5 quarts of 
ice water. Lillie Trodson, Worthy Matron. 

168 LOGAN SQUARE CHAPTER, No. 560, O. E. S. 

Boiled Coffee 

One cup coffee, 1 tgg, 1 cup cold water, 6 cups boiling* 
water. Beat egg slightly, dilute with one-half the cold water 
and mix with the coffee. Turn into a coffee pot, pour on 
boiling water, and stir thoroughly. Place on range and boil 
three minutes. Cover spout to prevent escape of fragrant 
aroma. Add remaining cold water, which perfects clearing. 

Mrs. Marie Keller. 

Iced Tea 

Three teaspoons tea, two cups boiling water. When cool, 
strain into glasses % full of cracked ice. Sweeten to taste 
and allow one slice of lemon to each glass of tea. The flavor 
is much finer by chilling the infusion quickly. 

Mrs. W. D. Owen. 

Breakfast Cocoa 

One and one-half tablespoons Bunte's cocoa, 2 tablespoons 
sugar, 2 cups boiling water, 2 cups milk and a few grains 
salt. Scald milk. Mix cocoa, sugar and salt, dilute with }4 
cup boiling water to make a smooth paste, add remaining 
water, and boil five minutes. Turn into scalded milk and 
beat two minutes, using egg beater. Mrs. Sid Golden. 

Unfermented Grape Juice 

Ten pounds of grapes, 1 cup of water, and 3 pounds 
sugar. Put grapes and water in granite pan. Heat until 
stones and pulp separate. Strain through a jelly bag, add 
sugar, heat to boiling-point and bottle. This will make 1 
gallon. When served dilute one-half. 

Mrs. Elizabeth Degen. 


Egg Sandwiches 

Cut slices of bread thin, remove crusts and spread with 
creamed butter. Chop finely the whites of hard boiled eggs, 
force the yolks through a strainer or potato ricer. Mix yolks 
and whites, season with salt and pepper, and moisten with 
mayonnaise or cream salad dressing. Spread mixture be- 
tween the bread. A. R. 

Cheese and Anchovy Sandwiches 

Cream 2 tablespoons of butter, add ^ cup grated Ameri- 
can cheese and 1 teaspoon vinegar. Season with salt, paprika, 
mustard and anchovy sauce. Spread between thin slices of 
bread after crusts have been removed. E. P. 

Chicken Sandwiches 

Chop cold boiled chicken and moisten with mayonnaise 
dressing. Spread between thin slices of bread. 

Lettuce Sandwiches 

Put between the slices of bread, lettuce with mayonnaise. 
A few chopped nuts may be added to mayonnaise before 



Some other soaps are very good soap^ but — 


is better! Larger bar, too — ask your grocer 

Oscar Mayer's 

Meat Products 

Oscar Mayer 

A Policy Placed 

The Masonic Mutual 
Life Association 

of Washington, D. C. 


Gil. Bergslien 

1517 Masonic Temple 
Chicago, 111. 

will assure plenty of good things 

with which to cook when husband, 

son or brother have gone 


Milwaukee and Armitaee Avq^.- 

LOGAN SQUARE CHAPTER, No. 560, O. E. S. 171 

Pimento Sandwich 

One package Blue Ribbon cheese, 1 small can pimentoes, ^ 
cup shelled peanuts, chopped. Rub to a paste and spread be- 
tween thin slices of buttered bread. Elizabeth Degen. 

Cheese Sandwiches 

Grate any good cheese, rub into a paste with butter, se?.- 
son with salt and a little Worcestershire sauce and spread 
the bread. These sandwiches may be made fancy by cutting 
small designs from pimentoes, beets or peppers and arrang- 
ing on top of cheese. Use only one slice for this. 

Sophie Benjson. 

Sandwich Filling 

1 : Grind 3>2 pound of cheese, add Yz pound of butter and 
one ground pepper. Work together with the hands. 

2 : Smoke butt cooked and ground. Mrs. Betsy Whitely. 

Dates and nuts chopped together and moistened with cream 
or mayonnaise dressing makes very good filling for sand- 
wiches. A Friend. 

172 LOGAN SQUARE CHAPTER, No. 560, O. E. S. 

LOGAN SQUARE CHAPTER, No. 560, O. E. S. 173 

"Household Hints" 

A spoonful of kerosene added to a kettle of very hot water 
will make windows, mirrors and picture glasses bright and 

A piece of Chinese matting slipped between the sheet and 
mattress will be found decidedly cooling in summer. 

Lemon juice and salt will remove rust stains from linen or 
muslin without affecting white goods. 

Alcohol will remove grass stains from clothing. Soak for 
a little time, then wash in clear water. 

Cut hot bread and hot cake with a hot knife to prevent 

Hot milk is better than hot water to remove fruit stains. 

Tough meat will be made tender if placed in vinegar water 
for a few^ minutes. 

A small quantity of green sage placed in the pantry will 
keep out red ants. 

Two apples placed in a cake-box will keep the cake moist. 

A small piece of charcoal placed in a vase with flowers, will 
keep them fresh for several days. 

Always cook vegetables grown above ground in salted water 
and those which grow below the surface in fresh water. 

This recipe for vinegar has been used in a family for gen- 
erations. It is simple to make and there is a large profit in it: 
Three gallons of water, 3 pounds dark brown sugar. Boil 
tv/enty minutes. Toast one slice of bread a nice brown, spread 
on it 2 cakes of compressed yeast. When water is lukewarm 
lay bread in it with yeast side down. Set in a moderately 
warm place to sour three weeks. No finer vinegar can be 

Washing Fluid 

One ounce turpentine, dry"; 2 ounces borax, dry; 2 ounces 

ammonia, dry ; 1 box Babbitt's potash, dry ; 3 gallons of water. 

Sift confectioners' sugar through a sieve to remove lumps. 

174 LOGAN SQUARE CHAPTER, No. 560, O. E. S: 

Table of Weights and Measures 

Butter — 2 solid cups equal 1 pound. 
Butter — 2 tablespoons equal 1 ounce. 
Butter — 4 tablespoons equal 2 ounces or ^ cup. 
Bread — 1 cup stale crumbs equals 2 ounces. 
Coffee — 4 cups equal one pound. 
Currants — 1 cup cleaned makes 6 ounces. 
Cornmeal — 1 cup makes 6 ounces. 
Dry and solid material — 8 tablespoons equal 1 cup. 
Eggs — 10 shelled equal 1 pound. 
Eggs — 8 with shells equal 1 pound. 
Extract — Yz ounce bottle makes 12 teaspoons. 
Flour- — 4 tablespoons equal 1 ounce. 
Flour — 4 cups equal 1 pound or 1 quart. 
Spice — 2 tablespoons -ground equal 1 ounce. 
Gills — 2 equal 1 cup. 
Gills — 1 wine glass equals ^ gill. 
Meat — 1 pint chopped equals 1 pound. 
Milk — 1 pint, or water, equals 1 pound. 
Pints — 2 (4 cups) equal 1 quart. 
Teaspoons — 3 make 1 tablespoon. 
Saltspoon — 4 makes 1 teaspoon. 
Sugar — 2 tablespoons equal 1 ounce. 
Sugar — 2 cups granulated equal 1 pound. 
Sugar — 2j4 cups powdered equal 1 pound. 
Liquid — 1 tablespoon equals Yz ounce. 
Liquid — 1 cup contains 16 tablespoons. 
Liquid — 4 teaspoons contain 1 tablespoon. 
Raisins — 1 cup stemmed equals 6 ounces. 
Rice — 1 cup makes J^ pound. 

All measurements are level unless otherwise stated in the 

LOGAN SQUARE CHAPTER, No. 560, O. E. S. 175 

Time Table of Cooking 


Bread — (Steamed) brown, 3 hours. 
Beans — Soaked and boiled, 3 to 4 hours. 
Bread — White loaf, 45 to 60 minutes. 
Bread — Graham, 35 to 45 minutes. 
Biscuits — Raised, 12 to 20 minutes. 

Baking powder, 12 to 15 minutes. 
Cake — Layer, 15 to 25 minutes. 

Loaf, 40 to 60 minutes. 

Sponge, 45 to 60 minutes. 

Plain, 30 to 40 minutes. 

Fruit, 2 to 3 hours. 
Cookies — 6 to 10 minutes. 
Custard — Baked in cups, 20 to 25 minutes. 
Gingerbread — 25 to 35 minutes. 
Graham Gems — 30 minutes. 
Pudding — Rice and bread, 45 to 60 minutes 

Rice and tapioca, 1 hour. 

Indian, 2 to 3 hours. 

Steamed, 1 to 3 hours. 
Pie Crust — About 30 minutes. 
Potatoes — 1 hour. 

176 LOGAN SQUARE CHAPTER, No. 560, O. E. S. 

Meats — Baked, Roasted and Boiled. 

Bacon — Per pound, fried, 15 minutes. 

Beef — Sirloin or rib, rare, 5-lb. roast, 1 hour, 45 minutes. 

Sirloin or rib, fried, 5-lb. roast, 1 hour, 40 minutes. 

Rump, rare, 10-lb. roast, 1 hour, 35 minutes. 

Underdone, per lb., 9 to 10 minutes. 

Fillet of, 20 to 40 minutes. 

Simmered, per lb., boiled, 20 to 30 minutes. 
Chicken — 3 to 4 pounds, 1^4 to 2 hours. 
Corned Beef — Per pound, boiled, 25 to 30 minutes. 
Duck — Domestic, 1 to lj4 hours. 

Wild, 20 to 30 minutes. 
Fish — Thick, 3 to 4 pounds, 45 to 60 minutes. 

Small, 20 to 30 minutes. 

Long and thin, 6 to 8 pounds, 1 hour. 
Goose — 8 pounds, 3 hours. 

Grouse, Pigeons and other large birds — 30 minutes. 
Lamb Leg — Well done, 1^ to 2 hours. 
Liver — Baked or braised, 1 hour to IJ^ hours. 
Small Birds — 10 to 15 minutes. 
Smoked Tongue — 4 hours. 
Pork — Spare rib, per lb., 15 to 20 minutes. 

Loin or shoulder, per lb., 20 to 30 minutes. 
Mutton — Leg, per lb., 10 to 20 minutes. 

Stuffed, shoulder, 10 minutes. 
Veal — Leg, well done, per lb., 20 minutes. 

Loin of, plain, per lb., 15 to 18 minutes. 
Ham — 12 to 14 lbs., boiled, 4 to 5 hours. 

Piece boiled in cider or water, 15 to 20 minutes. 

Time for Broiling. 

Chicken — 20 to 30 minutes. 

Fish — Small and thin — 5 to 8 minutes. 

Thick — 15 to 25 minutes. 
Steak — One inch thick — 4 to 6 minutes. 

Two inches thick — 8 to 15 minutes. 

LOGAN SQUARE CHAPTER, No. 560, O. E. S. 177 

Boiled — Summer Vegetables. 

Asparagus — 20 to 30 minutes. 
Boiled Potatoes — 1/3 hour. 
Beets — 45 to 60 minutes. 
Cabbage — 35 to 60 minutes. 
Carrots — 1 hour. 

Corn, green — 15 minutes. 

Rice in fast boil, water — 20 minutes. 

Onions — 45 to 60 minutes. 

Beans — 45 to 60 minutes. 

This applies to young and fresh vegetables. 

Winter Vegetables, 

Beans, shelled — 1 to 1^ hours. 
Baked sweet potatoes — 1 hour. 
Boiled sweet potatoes — ^ hour. 
Boiled potatoes — J4 hour. 
Beets — 3 to 4 hours. 
Cabbage — 1^ hours. 
Carrots — 1^ hours. 
Parsnips — 1 hour. 
Squash — 1 hour. 

Time Table for Frying. 
Croquettes, Fritters, Doughnuts, Smelts — 3 to 5 minutes. 

Time for Boiling. 

Eggs — Soft cooked, not boiling water — 4 to 6 minutes. 

Hard cooked, not boiling water — 35 to 45 minutes. 

178 LOGAN SQUARE CHAPTER, No. 560, O. E. S. 

'We may live without poetry, music and art; 
We may live v^ithout conscience, and live w^ithout heart; 
We may live w^ithout friends, we may live without books; 
But civilized man cannot live without cooks. 

We may live without books, what is knowledge but grieving? 
We may live without hope, what is hope but deceiving? 
We may live without love, what is love but repining? 
But where is the man that can live without dining?" 

A^x.^^^e^'^fL c^^-^<^-c--e--t^^->^ 



/ - 



' G^^ 









y^S' />i^^^ ^-^ 





. / _ 

jl^>>r^- U^e^^C^c-^ ^^iU.'-'^.^^ 

c^ j(t2^^,^^-^^^ /b=^-^'^-^'< 





3 0112 060855324