The
Just-Wed
Cook Book
[Illustration]
_We may live without poetry, music and art;
We may live without conscience, and live without hearts;
We may live without friends, we may live without books;
But civilized man cannot live without cooks._
—_OWEN MEREDITH._
_A Present_
_from_
_The Merchants of Reno, Nevada_
_1917_
* * * * *
Nevada Credit Co.
_The Leading Home Furnishers of the State_
_WE ALWAYS SELL FOR LESS_
_CASH or CREDIT_
Everything in Furniture and Home Furnishings of Quality
and Dependability.
Give Us a Trial.
[Illustration: GEO. PYATT
Prop. and Gen. Mgr.]
Homes Furnished Complete for Cash or Small Weekly or
Monthly Payments.
We Guarantee to Please.
_We make a specialty in furnishing homes for Newlyweds._
_Cor. Fourth and Virginia Sts._ _Reno, Nevada_
* * * * *
The
Just-Wed
Cook Book
[Illustration]
_THIS BOOK is presented free to the Bride and Groom,
with the compliments of the advertisers therein, who
make such presentation possible. We recommend them
in their respective lines and they will accord you
the fairest kind of treatment. Your patronage will be
highly appreciated by them._
_Look for the Directory with new recipes. It will be
mailed you monthly, free._
_Compiled by E. F. KIESSLING_
_Published by
The Just-Wed Cook Book Co.
RENO, NEVADA_
* * * * *
Before }
——AND—— } Marriage
After }
_Let Quality Be Your Slogan_
_As it is the Cheapest in the End_
[Illustration]
[Illustration]
This store specializes in QUALITY Merchandise
_La Vogue Suits_
_Gossard Corsets_
_Mdmme. Mariette Corsets_
_Radmoor Hosiery_
_Waists_
_Neckwear_
_Etc._
You will find our Prices as low, considering UNIQUE QUALITY will
permit, Our Cash Basis enables us to offer unusual Values at all times.
Phone
661
[Illustration: Unique
135 VIRGINIA STREET]
Reno
Nevada
CONTENTS
Page.
Bread, Muffins, Rolls, Fritters, Waffles, etc. 11 to 19
Cakes 23 to 32
Candy 94
Eggs 82 to 84
Fillings, Frostings, and Icings 33
Fish 63 to 66
Household Hints 98
Ice Cream, Ices and Frozen Dainties 44
Index to Advertisements 4
Jams and Jellies 91 to 92
Pickles and Spiced Fruits 89 to 90
* * * * *
DIAMONDS | _Watchmaker_ | ROSARIES
WATCHES | | CROSSES
RINGS | _Emilio C. Pesce_ | IVORY SETS
LAVALLIERES | | CLOCKS
CHAINS | _Jeweler_ | PRECIOUS STONES
245 LAKE ST. PHONE 1592 RENO. NEVADA
* * * * *
Pies 40 to 42
Puddings 34 to 38
Poultry and Game 67 to 69
Sauces for Puddings 39
Sauces for Meats, etc. 80 to 81
Salads 57 to 61
Shellfish 66
Soups 47 to 52
Stuffings 70
Title Page 1
Vegetables 85 to 88
Weights and Measures 96 to 100
When to serve Beverages 21
Index to Advertisers
A
Alpine Winery 20
Family Wines.
Anderson’s 8
Turkish Baths.
B
Barnes Bros. 7
Groceries, Delicatessen, etc.
Barker’s Bakery 54
Bakery Goods.
Becker’s 46
The Popular Family Cafe.
Bonham Realty and Trust Co. Inside Back Cover
High Class Real Estate.
Booth’s Studio 6
Kodak Finishing.
C
California Market 73
Choice Meats, Poultry, etc.
Chism’s Ice Cream Bottom of Pages
Commercial Hardware Co. Back Cover
Stoves, Kitchen Utensils, etc.
Crescent Creamery 56
Blue Ribbon Butter.
E
Elderkin—“The Piano Shop” 22
Expert Piano Tuning.
Eagle Express 54
Quick Service.
F
French Dyers and Cleaners 26
G
Gilcrease Co. 95
Maxwell Car.
Goldstein, S. 101
Ladies’ Tailor and Furrier.
J
Jersey Farm Milk Co. 98
Pasteurized Milk and Cream.
K
Kwong Chung Co. 93
Chinese Merchant.
L
Lewis & Lukey 97
Gents’ Furnishings.
Lincoln Garage 45
Chalmers Car.
M
Meacham’s American Grocery Co. 53
Groceries, Coffees, Teas, Spices, etc.
Motor Aid 102
Cyclery and Repairing.
Murray, J. J. 8
Sign and Pictorial Painter.
Mutual Creamery 43
Blanchard Ice Cream.
N
Nevada Credit Co. Inside Front Cover
Home Furnishers.
Nevada Imp. and Supply Co. 101
Farm Implements, etc.
Nevada Press 22
Printers.
Nevada Tea Store 58
Coffees, Teas, Spices, etc.
Nevada Transfer Co. 51
Hauling, Packing, Storage, etc.
P
Paige Car 55
The Real Car.
Palace Dry Goods House 35
Reno’s Big Modern Store.
Palace Postal Card House 98
Parker’s Harp Orchestra 6
Music for all occasions.
Peoples’ Fish Market 62
All kinds of Fresh Fish.
Pesce, Emilio C. Center of Pages
Jeweler and Watchmaker.
Petritsch, Dr. J. F. 6
Specialist.
R
Reno Brewing Co. 48-49
Sierra and Royal Beers.
Reno Drug Co. 5
Drugs and Prescriptions.
Reno News Co. 9
Newspapers and Stationery.
Riverside Mill Co. 10
Flour and Cereal Products.
Rock Springs Coal Yards 36
Coal and Wood for Fuel.
S
Saturno Hotel 93
Choice Apartments.
Semenza & Co. 9
Groceries, Wines, Liquors, etc.
Sierra Vulcanizing Works 93
Smitten, Dr. George M. 98
Dentist.
Stever, Chas. 54
Sporting Goods, etc.
U
Unique Store 2
Ladies’ Suits, Gowns, Millinery, etc.
W
Western Music Co. Bottom of Pages
Kimball and Player Pianos.
* * * * *
_Reno Drug Co._
_Corner 2nd and Center Streets_
_Nevada’s Most Modern Pharmacy_
[Illustration]
_Prescriptions a Specialty_
_For Prompt Delivery Phone 310_
* * * * *
Hours 9-12 A. M. Phone 523
2-5 and 6-8 P. M. Res. 1383-W
Sunday by Appointment
Dr. J. F. Petritsch
Special Attention Given to
Nerve, Spine and Chronic Diseases
Rooms 4-5, Thoma Bigelow Bldg. RENO, NEVADA
* * * * *
Parker’s Harp Orchestra
_Music for All Occasions_
_E. EARL PARKER,
Director_
_Expert Piano Tuning_
[Illustration]
_P. O. Box
267_
_Phone
942 J_
* * * * *
Booth Studio
L. T. BOOTH, Manager
KODAK DEVELOPING AND FINISHING EXCLUSIVELY
Your Photo on Post Cards 4 for 50c
Bring or Send Your Films Prints Ready Following Day
Room 10, Byington Bldg. RENO, NEVADA
* * * * *
If You Wish to
BE HAPPY
Save Money on Your
GROCERIES
DELICATESSEN
Fresh Fruits and Vegetables
Home-Made Bread, Pies,
Cakes and Pastry
Fresh Butter and Eggs
We Specialize in
DOMESTIC AND IMPORTED TEAS, COFFEE, SPICES AND
EXTRACTS
The BEST 30c Coffee in Town
ALL LEADING BRANDS OF COCOA AND CHOCOLATE
BARNES BROTHERS
GROCERS
PHONE 274
141-143 North Virginia Street RENO, NEVADA
* * * * *
[Illustration: MURRAY’S SIGNS ARE CLASSY SIGNS]
J. J. Murray
The Old Reliable Sign and Pictorial Painter
Gold Leaf
Silver Leaf
Silk Banners
Cloth and Board
Electric
SIGNS
In Fact All Kinds of Signs
Window Cards a Specialty
Studio 234 Sierra St. Phone 1162-J
RENO, NEVADA
* * * * *
Anderson’s Turkish Baths
SWEDISH MASSAGE
Separate Departments for Ladies and Gentlemen
Lady and Gentlemen Attendants
Graduate Nurses
Phone 1107-W for Appointments
Equipped With the Gardner Reducing Machine
Thoma Bigelow Bldg. RENO, NEVADA
* * * * *
Reno News Company
Headquarters for All
Eastern and Western Papers
Complete Line of Periodicals, Stationery and Notions
[Illustration]
Agents for Oliver Typewriters and Supplies
36 West Second Street Phone 492
RENO, NEVADA
* * * * *
Semenza & Company
Groceries, Hardware, Fruits Vegetables
[Illustration]
Liquors and Cigars
[Illustration]
IMPORTED GOODS A SPECIALTY
A Trial Order is All We Ask
Phone 230 25-27 East Second Street
RENO, NEVADA
* * * * *
GOLD MEDAL FLOUR
COSTS LESS -:- WORTH MORE
[Illustration: RIVERSIDE MILLS BEST Patent GOLD MEDAL No. 1 HARD WHEAT
RIVERSIDE MILL CO. RENO, NEVADA. GOLD MEDAL]
Sold with a money back guarantee.
[Illustration]
Full Weight
[Illustration]
Sagebrush Sodas are just right.
[Illustration: Sagebrush Sodas]
Riverside Mill Co.
Reno, Nevada
* * * * *
BREAD,
MUFFINS, ROLLS, WAFFLES, FRITTERS, ETC.
WARNING
The making of bread is, to a large degree, a chemical operation, and
should be carried on with as much accuracy as a chemist would use in
his laboratory. The flour should be weighed or measured. The other
ingredients should also be weighed or measured accurately.
Temperature is a particularly important factor in making good bread.
=Do not let sponge or dough get chilled.=
When potatoes are used, be sure that they are sound, white and mealy,
and in the fall, when the new crop is on the market, be careful that
the potatoes are fully ripe. More failures in bread making are due to
the use of potatoes which are thought to be ripe, but which are not
fully matured, than any other one thing.
In making cake, a difference may be noted if the eggs are large or
small, if small use either more eggs or more water or milk.
RECIPE FOR BREAD
(University of Nevada Method)
Warm Gold Medal Flour in oven.
2 cups milk, scalded,
2 cups potato water,
2 medium potatoes, mashed very fine,
1 cake Fleishmann’s compressed yeast in ½ cup luke warm water,
1 teaspoonful salt,
1 tablespoonful sugar,
1 teaspoonful lard.
Add Gold Medal flour until mixture has appearance of cake batter; beat
with wooden spoon until very light. Let stand.
Add Gold Medal flour and knead until smooth, brush butter over top of
dough, cover and let raise to twice original size.
Mould into loaves and let raise twenty minutes.
Put in very hot oven for ten minutes, then bake in slow oven forty-five
minutes.
WHITE BREAD
Quick Method
1 quart Gold Medal Flour sifted,
1 cup or ½ pint milk or water,
1 cake compressed yeast,
½ teaspoonful salt,
2 teaspoonfuls sugar,
1 tablespoonful melted butter.
Dissolve yeast by breaking into a cup and adding 1 teaspoon sugar, mix
and let it stand 3 minutes. Sift flour in a bowl, make well in center,
and add water, salt, sugar, butter and yeast, mix and knead well, put
in a warm place to raise 1½ hours, or until light. Turn out on molding
board, knead lightly, shape into loaves, put in well buttered pans, let
raise ¾ hour. Bake 45 minutes.
BREAD
Cook 2 medium sized potatoes in 1 quart water. Use the water. Must be
1 quart to scald 1 teacup Gold Medal flour. Mash potatoes and add to
the flour, using more flour if necessary. Soak 1 cake of yeast in a
cup of warm water. When this is cold, stir into the mixture already
prepared. Let it stand over night, stirring occasionally. Set in a warm
place. Next morning add 1 heaping teaspoonful of lard, 2 of sugar and 1
teaspoonful of salt. If necessary ½ teaspoonful of soda. Stir in flour
until proper consistency; knead hard. Put to rise and knead lightly the
second time; put in pans to rise again. Bake in a moderate oven. This
also makes nice light rolls.
* * * * *
_Eat Chism’s Quality Ice Cream_
* * * * *
ROYAL BEER
If purchased by the Wife will keep Husband Home.
RENO BREWING CO.
* * * * *
WHOLE WHEAT BREAD
1 pint milk,
1 teaspoonful salt,
1 pint water,
½ cup sugar,
1 compressed yeast cake.
Scald the milk and add the water. When luke warm add salt, sugar, yeast
cake (dissolved in 2 tablespoons water) and sufficient Gold Medal
Whole Wheat flour to make a batter that will drop from the spoon. Beat
continuously for 5 minutes. Cover and let stand in a warm place for 3
hours; then add sufficient Whole Wheat flour to make a dough. Knead at
once into loaves. Put in small greased pans, cover and stand in warm
place for an hour. Bake in a moderately quick oven 45 minutes.
GRAHAM BREAD
2 quarts Gold Medal Graham Flour,
2 cups potato water,
1 yeast cake,
1 quart Gold Medal Flour,
1 tablespoonful salt,
1 small cup molasses or sugar,
1 tablespoonful melted lard.
Dissolve yeast cake in lukewarm water. Mix all ingredients into as
stiff a dough as can be stirred with a spoon, adding lukewarm water to
make it the proper consistency. Let it stand over night. In the morning
stir it down with a spoon thoroughly. Have bread tins greased. Fill
each one about ½ full and let rise to the top of the pans. Bake in
moderate oven 1 hour for good-sized loaves.
RYE BREAD
1 pint milk,
1 pint water,
½ teaspoonful salt,
1 compressed yeast cake.
Scald the milk, add the water and salt, and when the mixture is
luke-warm add the yeast, moistened in two tablespoons warm water. Add
sufficient Rye Flour to make a batter, and beat thoroughly for ten
minutes. Cover and stand in a warm place for 2½ hours. Knead this dough
quickly until it loses its stickiness. Divide it into three or four
loaves, put each loaf in a square pan; cover and stand for an hour in
the same warm place, about 75 Fahr., until it has doubled in bulk,
brush the top quickly with warm water and put it in a hot oven. When
brown, reduce the heat and bake ¾ of an hour. Turn each loaf from the
pan; stand on a board covered with a cloth but do not cover the loaves.
It is better to tip the board so that the air may circulate around the
entire loaf. This makes a nice crisp crust.
MUFFINS
Break 2 eggs in a dish, salt them, and add 2 cups sweet milk, 2 cups
flour, piece butter half the size of an egg melted. Leave in lumps
after stirring and bake in hot iron gem pans.
ROLLS
To 1 pint bread sponge add ½ cup water, 1 egg, ¼ cup butter, rubbing
butter and sugar together. Let rise after mixing; roll out; rise again
and bake.
TEA ROLLS
One cup scalded milk, ¼ cup sugar, 1 teaspoonful salt, ¼ cup melted
butter, 2 eggs, 1 cake yeast foam dissolved in ¼ cup luke-warm water,
1 pinch nutmeg, 3½ cups flour. When the milk is luke-warm add 2 cups
flour, beat well and add the dissolved yeast foam. Let rise, then add
the butter, sugar, salt, nutmeg and the well-beaten eggs. To this add
enough of your flour to make a soft dough. Knead well and let rise in a
warm place. Shape into small rolls. Put into a buttered pan, let rise,
and bake in a brisk oven for 15 minutes.
RAISIN BREAD
Dissolve a tablespoon each of butter and lard in a cup of hot milk
then add a cup of either cold water or milk to the hot milk to make
lukewarm. Sift a quart of Gold Medal Flour with one teaspoon of salt,
three tablespoons of sugar, make a hole in center of flour and stir in
half a cake of compressed yeast, which has been dissolved in a little
lukewarm water; add part of your milk, stirring in the flour, then
break in one or two eggs and the rest of the milk; beat up the dough
lightly, which must be a stiff batter. Let it raise all night in a warm
place and well covered. In the morning add a cupful each of raisins and
currants, two tablespoons of sugar and either some nutmeg or caraway
seeds or lemon peel. Make into two loaves, working very little; let
rise very light and bake three-quarters of an hour.
NUT BREAD
1 egg,
½ cup milk,
4 cups Gold Medal Flour,
1 cup chopped nuts,
1 cup sugar,
½ teaspoonful salt,
4 tablespoonfuls baking powder,
1 cup chopped raisins.
Beat eggs and sugar and stir in the milk. Have the flour, salt and
baking powder sifted and pour into it the milk mixture, adding the nuts
and raisins. Form into loaves when kneaded smooth, put in deep, well
greased pans, let raise twenty minutes in a warm place and bake forty
to fifty minutes.
Either the nuts or the raisins may be omitted.
* * * * *
DIAMONDS | _Watchmaker_ | ROSARIES
WATCHES | | CROSSES
RINGS | _Emilio C. Pesce_ | IVORY SETS
LAVALLIERES | | CLOCKS
CHAINS | _Jeweler_ | PRECIOUS STONES
245 LAKE ST. PHONE 1592 RENO. NEVADA
* * * * *
NUT BREAD
1 cup milk,
1 dissolved yeast cake,
1½ quarts Whole Wheat Flour,
1 cup boiling water,
1 teaspoonful salt,
1 quart coarsely chopped walnuts,
2 tablespoonfuls molasses.
When milk and water are lukewarm add yeast cake (dissolved in ¼ cup
water), salt and flour. Beat. Let rise to double the size, then add the
walnuts and molasses. Put in pan and let rise double.
HOMEMADE PRIZE RAISIN BREAD
Make a sponge of 1 cake of compressed yeast with 1 tablespoonful sugar
dissolved in ½ cup lukewarm water. To 1 cup of scalded milk add 1 cup
of hot water and when lukewarm add the yeast and 2 cups white flour
and beat for five minutes. Let rise until very light. Then add 3
tablespoonfuls each of sugar and Crisco creamed together, 1 teaspoonful
salt and 1½ cups Seeded Raisins cut in halves. Stir in flour until
stiff, then knead until dough is smooth and elastic, using 6 to 8 cups
of Gold Medal Flour. Cover to let rise and when light, double in bulk,
mould into loaves, and when again light bake about one hour.
FRUIT AND NUT ROLLS
Sift together 2 cups Gold Medal Flour, ½ teaspoonful salt and 3
teaspoonfuls baking powder. Work 3 or 4 tablespoonfuls butter into
flour and add about ¾ cup milk to make soft dough. Knead lightly and
roll out thin into oblong sheet. Brush dough with 2 tablespoonfuls
melted butter; sprinkle over with 2 tablespoonfuls sugar, ¾ teaspoonful
cinnamon, ½ cup chopped nuts and ½ cup finely cut Seeded Raisins. Roll
up snugly, cut off half-inch slices and lay cut side up on buttered and
floured baking sheet. Let stand ten minutes, then bake in hot oven.
* * * * *
SIERRA BEER FOR HEALTH—Phone 581
* * * * *
FRENCH ROLLS
Made by rolling dough between the hands into small oval shapes about
a finger long, tapering at each end, and put together in pairs; or
rolling into egg-shaped pieces and cutting them half through the
middle. Another shape is first a ball, then cut it half through each
way, top to bottom, and right to left. Long rolls are shaped and cut
across in slanting cuts; or the whole mass of dough is rolled under the
hand and made into a large ring, pinching the ends together; then cut
half way through, two inches apart, with a pair of scissors. A knife
dipped in melted Cottolene keeps these cuts from coming together.
WHOLE WHEAT GEMS
Mix with 2 cups of Gold Medal Whole Wheat Flour 1 tablespoonful sugar,
½ teaspoonful salt, 1 cup milk, well beaten yolks of two eggs, one cup
water. Into this mixture add the beaten whites of the two eggs. Bake in
hissing hot gem pans thirty minutes.
GENUINE PARKER HOUSE ROLLS
3 tablespoonfuls butter,
1 teaspoonful salt,
½ cup lukewarm water,
1 yeast cake,
2 cups fresh milk,
1 tablespoonful sugar,
Whites two eggs,
6 cups Gold Medal Flour.
Scald the milk and add to it the sugar, salt and butter. Let it stand
until lukewarm then add three cups of flour and beat for five minutes.
Add the dissolved yeast cake and let it stand until very light and
frothy; then the remaining flour. Let it rise again until it is twice
its original bulk, place on your molding board, knead lightly and roll
into a sheet half an inch thick. Take a large biscuit cutter and cut
the dough into rounds, brush with melted butter, fold over and press
the edges together. Place in a buttered pan one inch apart. Let them
rise until very light and bake in a hot oven 15 minutes.
BOSTON MUFFINS
1½ pints Gold Medal Flour,
½ pint Corn Meal,
1 tablespoonful sugar,
1 teaspoonful salt,
2 teaspoonfuls baking powder,
1 tablespoonful butter,
3 eggs,
1 pint (full measure) milk,
1 teaspoonful extract cinnamon (which may be omitted without detriment).
Sift together Gold Medal Flour, corn meal, sugar, salt, and powder; rub
in butter or lard; add eggs, beaten, milk, and extract cinnamon. Mix
into batter a little stiffer than ordinary griddle-cake batter. Have
griddle heated regularly all over; grease it, lay on it muffin-rings,
also greased; half fill them with batter. As soon as risen to tops
of rings, turn them over gently with cake-turner; bake nice brown on
either side. They should bake in 7 or 8 minutes.
POP-OVER ROLLS
3 eggs,
9 ounces Gold Medal Flour,
Little salt,
1 pint milk.
Put the eggs, salt and flour into a bowl; mix in the milk and pour into
deep moulds. The moulds must be 2 inches high. Fill half full and bake
in a hot oven 25 minutes.
* * * * *
HARMONY IN THE HOME
THAT HAS A PIANO
WESTERN MUSIC CO. RENO, NEVADA
* * * * *
ENGLISH MUFFINS
1 quart Gold Medal Flour,
½ teaspoonful sugar,
1 teaspoonful salt,
2 large teaspoonfuls baking powder,
1¼ pints milk.
Sift together Gold Medal Flour, sugar, salt, and powder; add milk,
and mix into smooth batter trifle stiffer than for griddle cakes.
Have griddle heated regularly all over, grease it, and lay on muffin
rings; half fill them, and when risen well up to top of rings, turn
over gently with cake-turner. They should not be too brown—just a buff
color. When all cooked, pull each open in half, toast delicately,
butter well, serve on folded napkin, piled high and very hot.
RICE MUFFINS
2 cups cold boiled rice,
1 pint Gold Medal Flour,
1 teaspoonful salt,
1 tablespoonful sugar,
1½ teaspoonfuls baking powder,
½ pint milk,
3 eggs.
Dilute rice, made free from lumps, with milk and beaten eggs; sift
together Gold Medal Flour, sugar, salt, and powder; add to rice
preparation, mix into smooth, rather firm batter; muffin-pans to be
cold and well greased, then fill ⅔; bake in hot oven 15 minutes. One
cup cold boiled hominy may be substituted for rice.
SOFT WAFFLES
1 quart Gold Medal Flour,
½ teaspoonful salt,
1 teaspoonful sugar,
2 teaspoonfuls baking powder,
1 large tablespoonful butter,
2 eggs,
1½ pints milk.
Sift together Gold Medal Flour, salt, sugar and powder; rub in butter
cold; add beaten eggs and milk; mix into smooth, consistent batter that
will run easily and limpid from mouth of pitcher. Have waffle-iron hot
and carefully greased each time; fill 2-3, close it up; when brown turn
over. Sift sugar on them, serve hot.
RICE WAFFLES
Into a batter as directed for soft waffles stir 1 cup of rice, free
from lumps; cook as directed in same recipe.
VIRGINIA WAFFLES
Cook ½ cup white Corn Meal in 1½ cups boiling water 30 minutes, adding
1½ teaspoonfuls salt. Add 1½ cups milk, 2 tablespoonfuls sugar, 2
tablespoonfuls melted butter, 2 cups Gold Medal Flour mixed with 2
heaping teaspoonfuls baking powder, and 2 eggs, whites and yolks beaten
separately. Cook in hot, well-greased waffle-iron.
GERMAN WAFFLES
1 quart Gold Medal Flour,
½ teaspoonful salt,
3 tablespoonfuls sugar,
2 large teaspoonfuls baking powder,
2 tablespoonfuls lard,
Rind of 1 lemon, grated,
1 teaspoonful extract of cinnamon,
4 eggs,
1 pint thin cream.
Sift together Gold Medal Flour, sugar, salt, and powder; rub in lard
cold; add beaten eggs, lemon rind, extract, and milk. Mix into smooth,
rather thick batter. Bake in hot waffle-iron, serve with sugar flavored
with extract of lemon.
* * * * *
_Eat Chism’s Quality Ice Cream_
* * * * *
ROYAL BEER Small Percentage of Alcohol,
Large Percentage of Extracts
* * * * *
SWEET MUFFINS
1 cup sugar,
1 egg,
1 tablespoonful melted butter,
1 pint sweet milk,
3 cups Gold Medal Flour,
2 teaspoonfuls baking powder,
1 teaspoonful salt.
Mix and sift dry ingredients; add milk and beaten egg and butter. Beat
hard, bake in greased muffin-pans.
CORN BREAD
2 tablespoonfuls melted lard,
1 tablespoonful sugar,
2 eggs,
1 pint sour milk,
Corn Meal for stiff batter,
1 teaspoonful baking powder,
1 tablespoonful Gold Medal Flour.
Mix together milk, beaten eggs and sugar; stir these into the flour
and corn meal; then add melted lard. Dissolve the soda in a few drops
of boiling water; add it and beat hard for several minutes. Have
ready heated greased dripping pans; pour in the batter and bake in a
moderately quick oven from 20 to 30 minutes.
CORN BREAD
1 egg,
Pinch of salt,
1 tablespoonful sugar (oval),
1 cup sour milk,
1 tablespoonful Gold Medal Flour,
1 tablespoonful melted butter,
1 teaspoonful soda.
Beat egg well, add salt, sugar, Gold Medal Flour, stir in melted
butter and add soda to sour milk. While foaming pour into the other
ingredients and stir in enough corn meal to make batter grainy. Turn
into hot buttered pans and bake twenty minutes.
JOKERS
1½ cups Graham Flour,
2 teaspoonfuls yeast powder,
1½ cups Gold Medal Flour,
Pinch of salt.
Milk enough to make a stiffer batter than muffins. Put in last, 2 eggs,
well beaten. Bake in quick oven.
TEA GEMS
1 pint milk,
4 eggs,
2 cups Corn Meal,
1 teaspoonful salt,
2 teaspoonfuls baking powder,
1 cupful Gold Medal Flour,
1 tablespoonful butter.
Separate the eggs; beat the yolks and add the milk, salt and butter
(melted). Add the corn meal, baking powder and flour sifted together.
Beat rapidly for about two minutes. Then fold in the well-beaten
whites of the eggs and bake in greased gem pans in a quick oven for a
half-hour.
ENGLISH BUNS
1 quart Gold Medal Flour,
4 eggs,
½ cup butter,
1½ cakes compressed yeast,
½ cup lukewarm water,
5 tablespoonfuls sugar,
½ cup nut meats,
½ cup chopped raisins.
Pour flour in bowl, break eggs in whole, add butter (melted), yeast
which has been dissolved by breaking into a cup and mixing with 1
tablespoonful sugar, lukewarm water. Stir until all are mixed, beat
well, put in warm place to rise 1½ hours. Then sprinkle sugar, fruit
and nuts over top, mix very lightly with spoon. Drop into well buttered
gem pans, let rise one-half hour. Bake 25 minutes.
* * * * *
MARRIED LIFE
START RIGHT
BUY A PIANO
WESTERN MUSIC CO. RENO, NEVADA
* * * * *
TEA BISCUITS
Sift one quart of Gold Medal Flour with one teaspoonful of salt and
4 rounding teaspoonfuls of baking powder. Into this rub 1 large
tablespoonful of Califene until it is of the consistency of cornmeal.
Then add just enough sweet milk to make a dough easily handled. Roll
out ½ inch thick, place in greased pan and bake for about fifteen
minutes in a very hot oven.
CREAM BISCUIT (Baking Powder)
Sift together one pint of Gold Medal Pastry Flour, three teaspoonfuls
of baking powder, and half a spoonful of salt. Moisten with cream
as soft as can be handled. Roll out on a well floured board, cut in
small biscuits and place in a pan, brushing over with melted butter
or cream before baking. Have oven very hot, and bake ten or fifteen
minutes, according to size. For milk biscuits use two tablespoonfuls of
Cottolene to shorten. Mixture like this made softer and baked in gem
pans gives an easy and satisfactory drop biscuit.
OLD-FASHIONED GINGER BREAD
4 cups Gold Medal Flour,
1 cup sugar,
1 teaspoonful ginger,
1 teaspoonful cinnamon,
1 teaspoonful soda,
¾ cup molasses,
2 eggs,
1 cup milk,
¾ cup of oiled butter.
Mix dry ingredients and add molasses, milk, eggs and melted butter.
Beat smooth and bake in a sheet for about one hour.
MILK BREAD
1 pint milk, scalded and cooled,
1 tablespoonful sugar,
½ cup yeast,
1 tablespoonful butter melted in hot milk,
1 teaspoonful salt,
6 or 7 cups Gold Medal Flour.
Measure the milk after scalding and put in the mixing bowl; add the
butter, sugar and salt; when cool add the yeast, then stir in the
flour, adding it gradually; knead till smooth and elastic. Cover, let
it rise till light; cut it down; divide into four parts; shape into
loaves or biscuit; let it rise in the pans. Bake 40 to 50 minutes.
WATER BREAD
2 quarts sifted Gold Medal Flour,
1 teaspoonful salt,
1 tablespoonful sugar,
½ cup liquid yeast, or
1 cake compressed yeast dissolved in ½ cup water,
1 pint lukewarm water,
1 tablespoonful butter, or drippings, or lard.
Sift the flour and fill the measure lightly, not heaping, nor shaken
down. Turn it into a large bowl holding about 4 quarts. Reserve 1
cup flour to add at the last if needed, and to use on the board. Mix
the salt and sugar with the flour; rub in the shortening until fine,
like meal. Mix the yeast with the water. If compressed yeast be used,
dissolve ¼ of a cake in half a cup of water. This is in addition to
the pint of water to be used in mixing. Pour the liquid mixture into
the center of the flour, mixing it well with a broad knife or a strong
spoon. Knead it half an hour, or till smooth and fine grained. Cover
and let it rise until it doubles its bulk. Cut it down; let it rise
again; divide into four parts, then shape into loaves putting 2 in each
pan, or reserve some for biscuit. Cover and let it rise again to the
top of the pan. Bake in a hot oven nearly an hour.
* * * * *
_Eat Chism’s Quality Ice Cream_
* * * * *
SIERRA BEER Closer to a Temperance Drink Than Any Other Beer. Phone 581
* * * * *
BUCKWHEAT CAKES
Do You Like ’Em?
Well, I Guess!
Who Don’t?
Listen—This is the real thing. “Like Mother Made.” Remember?
1 cup Self-Rising Buckwheat and Wheat Flour Mixture,
1½ cups milk,
1 tablespoonful syrup.
Grease pan with half lard and butter. Serve quickly on hot plate.
GENERAL GRIDDLE CAKES
One cup and cold cooked cereal, mash fine to free from lumps, add 1
beaten egg, yolk and white separate, ½ teaspoonful baking powder, beat
thoroughly. Drop by spoonfuls on hot griddle and serve, when brown,
with syrup.
GRIDDLE CORN CAKES
2 cups Yellow or White Corn Meal,
Boiling water,
1 egg beaten,
1 teaspoonful salt,
1 tablespoonful sugar,
Cold milk.
Add salt to corn meal, pour on boiling water to form a thick drop
batter; add maple syrup and sufficient cold milk to make a thick pour
batter. Drop by tablespoonfuls on a well-greased hot griddle and cook
as griddle cakes. Serve immediately.
GRIDDLE CAKES WITH EGGS
3 cups Gold Medal Flour,
2 teaspoonfuls baking powder,
1 teaspoonful salt.
Mix well together, add 2 well-beaten eggs and sufficient sweet milk to
make a thin drop batter. Bake at once on a hot, well-greased griddle.
Make them thin.
GENEVA GRIDDLE CAKES
1½ pints Gold Medal Flour,
4 tablespoonfuls sugar,
½ teaspoonful salt,
1½ teaspoonfuls baking powder,
2 tablespoonfuls butter,
4 eggs,
Nearly ½ pint milk.
Rub butter and sugar to white, light cream; add yolks of eggs, 1 at a
time. Sift Gold Medal Flour, salt, and powder together; add to butter,
etc., with milk and egg whites whipped to dry froth; mix together into
a smooth batter. Bake in small cakes; as soon as brown, turn and brown
the other side. Have buttered baking-tin; fast as browned, lay them on
it, and spread raspberry jam over them; then bake more, which lay on
others already done. Repeat this until you have used jam twice, then
bake another batch, which use to cover them. Sift sugar plentifully
over them, place in a moderate oven to finish cooking.
CINNAMON BUNS
Scald a pint of milk; add a quarter pound of butter, 2 tablespoonfuls
of sugar and 1 yeast cake, dissolved; add 2 eggs, well beaten, and
sufficient Gold Medal Flour to make a soft dough. Knead lightly; put
aside in a warm place. When very light roll into a sheet; spread with
butter and dust with sugar and then with currants. Cut into buns. Stand
them in a greased pan, and when very light bake in a moderate oven
three-quarters of an hour.
QUICK COFFEE CAKE
Sift together twice, 1 pint of Gold Medal Flour, ⅓ cup of sugar, 3
teaspoonfuls of baking powder and ½ teaspoonful each of salt and ground
cinnamon. Mix to a soft dough with about half a cup of milk stirred
into a well beaten egg. Add 3 tablespoonfuls of melted Cottolene,
spread in a shallow pan, sprinkle with sugar mixed with cinnamon, and
bake in a moderate oven.
BRAN OR GRAHAM BREAD
1 pint Gold Medal Flour sifted,
¾ pint bran or graham flour,
1 cup lukewarm water,
½ teaspoonful salt,
2 teaspoonfuls sugar,
1 tablespoonful melted butter,
1 cake compressed yeast.
Dissolve yeast by breaking into a cup and adding 1 teaspoonful sugar,
let stand 3 minutes. Sift flour into a bowl, add graham flour or
bran, make well in center; add salt, sugar, butter, water, yeast. Mix
and knead well, put in warm place to rise 1½ hours, or until light.
Turn on moulding board, knead lightly, shape into loaves, put in a
well-buttered pan, let rise ¾ hour. Bake 45 minutes.
CORN FRITTERS
To 1 pint scraped corn add ½ cup milk, ½ cup Gold Medal Flour, 1
tablespoonful melted butter, 2 beaten eggs, 1 teaspoonful salt, ⅓
teaspoonful pepper, 1 teaspoonful baking powder. Beat well, and fry in
small spoonfuls as directed.
CLAM FRITTERS
Wash and dry 25 good-sized clams or 2 strings soft-shell clams,
discarding black part. Chop fine. Make a plain fritter batter, using
the clam liquor (or that and milk) in place of milk. Stir in the
chopped clams, season well with salt and pepper, and fry as directed.
* * * * *
DIAMONDS | _Watchmaker_ | ROSARIES
WATCHES | | CROSSES
RINGS | _Emilio C. Pesce_ | IVORY SETS
LAVALLIERES | | CLOCKS
CHAINS | _Jeweler_ | PRECIOUS STONES
245 LAKE ST. PHONE 1592 RENO. NEVADA
* * * * *
HOMINY FRITTERS
2 cups hominy (boiled),
2 eggs well beaten,
½ level teaspoonful salt,
½ cup milk,
½ cup Gold Medal Flour,
1 teaspoonful baking powder.
Cook all the above in a double boiler; pour out in biscuit tin and
allow to cool. Cut and fry in deep fat. Good with wild game.
FRITTER BATTER
2 cups Gold Medal Flour,
1 egg,
½ level teaspoonful salt,
1 cup milk.
(For frying fish, vegetables or fruits)
Mix the above to a smooth batter and coat the article for frying; if
for fruit add a little sugar.
FRUIT FRITTERS
Any kind of fruit may be made into fritters, as directed for apple
fritters. Whole canned fruits, drained from syrup, may also be used.
Apples and other fruits may also be prepared, coarsely chopped, stirred
into a plain fritter batter, and dropped by small spoonfuls into
smoking hot fat, finishing as already directed.
* * * * *
_Eat Chism’s Quality Ice Cream_
* * * * *
[Illustration]
[Illustration]
WINES
_Family Trade a Specialty. Prompt Delivery._
_All Kinds of Liquors—Imported, Domestic._
For your daily table use as well as for your Special Social
Entertainment must be the Highest Quality.
GOOD WINE will add as much to the success of a well appointed table as
the combined efforts of a good cook and a charming Hostess.
Being ourselves wine makers of long experience, and with the largest
stock of wines at your disposal, we believe we are in the best position
to serve you and serve you correctly.
ALPINE WINERY
Telephone Main 1348
116 N. Center Street RENO, NEVADA
_Largest Wine Dealers
in Nevada_
_Wholesale and
Retail_
* * * * *
ROYAL BEER
If purchased by the Wife will keep Husband Home.
RENO BREWING CO.
* * * * *
KIMBALL
WESTERN MUSIC CO.
PIANOS and PLAYER PIANOS
12-14 EAST FOURTH ST. RENO, NEV.
KIMBALL
* * * * *
“EAT, DRINK AND BE MERRY”
WHEN TO SERVE BEVERAGES
Appetizer—Dry, pale sherry, plain or with a dash of bitters; vermouth;
or a cocktail.
With Oysters—Rhine wine, Moselle, dry Sauternes, Chablis, or Capri
(cool).
With Soups—Sherry or Madeira (cool).
With Fish—Sauternes, Chablis, Rhine wine, Mouselle or Capri (cool).
With Entrees—Claret or Chianti (temperature of room).
With Roast—Claret, Burgundy or Chianti (temperature of room).
With Game—Champagne (cold), old vintage champagne (cool).
With Pastry—Madiera (cool).
With Cheese—Port (temperature of room).
* * * * *
DIAMONDS | _Watchmaker_ | ROSARIES
WATCHES | | CROSSES
RINGS | _Emilio C. Pesce_ | IVORY SETS
LAVALLIERES | | CLOCKS
CHAINS | _Jeweler_ | PRECIOUS STONES
245 LAKE ST. PHONE 1592 RENO. NEVADA
* * * * *
With Fruit—Tokay, Malaga or Muscat (temperature of room).
With Coffee—Brandy or Cordial (temperature of room).
If you do not wish to serve such a variety, use the following, viz.:
Either Sherry, or Sherry and Bitters, Vermouth, or a cocktail as an
appetizer; either Rhine wine, Moselle, Sauternes, Chablis or Capri with
oysters and fish.
Either Sherry or Maleira with soup.
Either Champagne, Claret, Burgundy, Chianti or Whiskey highball
throughout the meal.
Either Brandy, Cordial or Port after dinner.
Either Ale or Stout with oysters, fish, cold meats, steaks, chops or
bread and cheese.
* * * * *
_Eat Chism’s Quality Ice Cream_
* * * * *
A Home Complete
_Has a Piano in it. Has Yours?_
IF NOT, see us. New and good used Pianos and Players always on hand.
They are right in quality and price and terms to suit.
Mail orders given prompt attention.
TUNING, REPAIRING AND
REBUILDING A SPECIALTY
THE PIANO SHOP
27 WEST FIRST STREET
Opposite T. & D. Theatre
RENO, NEVADA
P. O. Address, Box 171
* * * * *
The Nevada Press
RENO, NEVADA
AUSTIN JACKSON L. O. CANNON
LESSEES
PRINTING
BOOKBINDING, SEALS
CERTIFICATES, ETC.
SPECIAL RULED
BLANK BOOKS
STEEL DIE EMBOSSING
A SPECIALTY
Gazette Building :: Reno, Nevada
* * * * *
CAKES
AND HOW TO MAKE THEM
BRIDES CAKE LOAF
½ cup butter,
2 cups sugar,
1 cup milk,
1 cup corn starch,
2 cups Gold Medal Flour,
1 teaspoonful vanilla,
Whites of 8 eggs,
2 teaspoonfuls baking powder.
Sift all dry ingredients before measuring. Cream the butter and sugar
well, then add the whites of 2 eggs, unbeaten, and cream or beat well.
Add the flavoring, then add a little of the milk, sift in a little
of Gold Medal Flour which has been measured and sifted with baking
powder and corn starch. Beat, then add a little more milk and flour
and so on until all is used. Lastly, fold in lightly the whites of the
remaining 6 eggs which have been beaten light and dry. Bake one hour in
a moderate oven, and when cold, ice with marshmallow icing.
BROWN STONE CAKE
One and one-half cupfuls sugar cream with one-half cupful butter, add
one-half cupful sweet milk; three tablespoonfuls chocolate (rounding)
dissolved in one-half cupful of warm water, four well beaten eggs, one
teaspoonful baking powder, two cupfuls flour; flavor with vanilla, bake
in long pan.—Mrs. Cora Dixon.
FROSTING
Two small teacupfuls of powdered sugar creamed with butter size of an
egg, thin with cream, add the beaten white of one egg and one cup of
walnuts chopped fine.—Mrs. Cora Dixon.
WEDDING CAKE
1 pound butter,
1 pound sugar,
12 eggs,
1 pound Gold Medal Flour,
2 teaspoonfuls each of cinnamon and mace,
1 teaspoonful each of nutmeg and allspice,
½ teaspoonful cloves,
2 pounds raisins,
2 pounds currants,
1 pound citron,
1 pound almonds,
1 wineglass brandy,
1 lemon.
Line the pans with three thicknesses of paper; butter the top layer.
Seed and chop the raisins, wash and dry the currants, cut the citron in
uniform slices, about one-eighth of an inch thick, blanch the almonds
and chop fine. Mix all the fruit but the citron with the dough, insert
pieces of citron after dough is poured into pan.
POUND CAKE
1 pound butter,
1 pound sugar,
10 eggs,
1 pound Gold Medal Flour,
½ wine glass wine,
½ wine glass brandy.
Cream the butter; add the sugar, yolks of the eggs, wine, brandy,
whites of the eggs, and the flour. Place currants into one-quarter
of the dough, and almonds, blanched and pounded in rose water, into
another part; leave the remainder plain. Fill very small round tins
three-quarter full. Into half of those containing the plain dough put
small pieces of citron, three in each, inserting the citron upright a
little way into the dough. Sift sugar over the tops of those containing
the citron and almond before putting them into the oven. Bake 20
minutes. Frost the plain and currant cakes. Pound cake is lighter when
baked in small cakes than in loaves.
* * * * *
_Eat Chism’s Quality Ice Cream_
* * * * *
WHIPPED CREAM CAKE
2 cups sugar,
½ cup butter,
2 cups Gold Medal Flour,
Yolks 8 eggs,
1 teaspoonful lemon extract,
2 teaspoonfuls baking powder,
1 cup corn starch.
Sift all dry materials before measuring. Cream sugar and butter well,
add gradually the yolks that have been beaten, beating all until very
light and creamy, then add the flavoring. Then alternate milk and Gold
Medal Flour that has been mixed with the corn starch and baking powder.
Bake in well-buttered layer pans, when cold put between the layers,
rich dry whipped cream, sweetened, using powdered sugar and flavoring.
Add ½ cup more sugar to remaining cream and use as icing, allowing 2
hours to harden.
LADY BALTIMORE CAKE
1 cup butter,
2 cups granulated sugar,
1 cup milk,
3½ cups Gold Medal Flour,
3 level teaspoonfuls baking powder,
1 teaspoonful rosewater,
Whites of 6 eggs beaten dry.
Cream the butter and beat in the sugar gradually. Sift together the
flour and baking powder and add to the butter and sugar alternately
with the milk and rose water. Lastly, add the egg whites. Bake in three
layer cake pans. Put the layers together with the following frosting:
FROSTING FOR LADY BALTIMORE CAKE
3 cups granulated sugar,
1 cup boiling water,
Whites of 3 eggs,
1 cup chopped raisins,
1 cup chopped nutmeats,
5 figs cut in thin slices.
Stir the sugar and water until the sugar is dissolved, then let boil
without stirring until the syrup from a spoon will spin a long thread,
pour upon the whites of the eggs, beaten dry, beating constantly
meanwhile. Continue the beating until the frosting is cold. Add the
fruit and spread upon the cake.
DEVIL CAKE
½ cup butter,
1 cup sugar,
Yolks of 3 eggs,
¾ cup powdered sugar,
½ cup milk,
1 teaspoonful vanilla,
½ teaspoonful cinnamon,
¼ teaspoonful cloves,
2 level teaspoonfuls baking powder,
3 ounces, chocolate, melted,
1¾ cups sifted Gold Medal Flour,
Whites of 3 eggs beaten dry.
Cream the butter and add the cup of sugar. Beat the yolks, add the
¾ cup of sugar and beat the two sugar mixtures together. Add the
chocolate, then the flour, sifted three times with the baking powder
and spices, then the milk, extract and whites of eggs. Bake in two
layers and put together with a fruit icing. Spread white icing above.
FROSTING FOR DEVIL CAKE
1½ cups sugar,
¾ cup water,
Whites of 2 eggs, beaten dry,
¼ cup each Sultana raisins, glace cherries and pecan nut meats.
Boil the sugar and water until the syrup spins a thread, and gradually
beat it into the whites of eggs. When cold put a few spoonfuls over the
fruit and nuts and put between the layers. Spread the rest on top of
the cake.
TO MIX CAKES CONTAINING NO BUTTER
Beat the egg yolks until very light and thick. Add the sugar gradually,
beating till very light and spongy. Add the flavoring and liquid,
if used. Have the whites of eggs whipped to a stiff froth. Add them
alternately with the sifted Gold Medal Flour (mixed with baking
powder), and cut both in very lightly and quickly.
* * * * *
MARRIED LIFE
START RIGHT
BUY A PIANO
WESTERN MUSIC CO. RENO, NEVADA
* * * * *
ROYAL BEER Small Percentage of Alcohol,
Large Percentage of Extracts
* * * * *
TO MIX CAKES CONTAINING BUTTER
Cream the butter, beating till light. Gradually add the sugar, beating
till light and creamy. Add the yolks of eggs beaten till light, then
the flavoring. Beat in alternately the liquid and Gold Medal Flour,
the latter mixed with salt and baking powder. Lastly, add the beaten
whites, and fruit, if used.
CREAM PUFFS
½ pint milk,
5 ounces sifted Gold Medal Flour,
5 eggs,
¼ pound butter.
Put the milk and butter in a sauce pan on the fire. When butter is all
melted and boiling stir in the flour. When partly cool add 5 eggs, one
at a time. Put the mixture in a bag with large tube and lay out into
about the size of large sponge drops, on a buttered pan; brush with
egg. Bake in hot oven. When done cut open on one side and fill with
whipped cream, sweetened. Flavor to suit.
CREAM PUFF FILLING
1 quart milk,
¾ pound sugar,
6 ounces Gold Medal Flour,
½ pint of yolks,
Flavor to taste.
Put the milk on the stove; when it comes to a boil put in the sugar,
flour and eggs, after beating them together thoroughly. Be careful not
to let it burn.
* * * * *
DIAMONDS | _Watchmaker_ | ROSARIES
WATCHES | | CROSSES
RINGS | _Emilio C. Pesce_ | IVORY SETS
LAVALLIERES | | CLOCKS
CHAINS | _Jeweler_ | PRECIOUS STONES
245 LAKE ST. PHONE 1592 RENO. NEVADA
* * * * *
SPONGE CAKE
Four eggs beaten separately; then beat together 2 cups sugar slowly
beaten in, 2 cups Gold Medal Flour, 1 teaspoonful baking powder, a
pinch of salt; last of all 1 cup boiling water, 1 teaspoonful lemon.
Heat the pan.
MAMMY BELDON CAKE
One cup sugar, ¾ cup butter, 4 eggs, 1½ cups milk. Cream butter and
sugar together, beat and add yolks of eggs, then milk, 3 cups Gold
Medal Flour, thoroughly mixed with 2 teaspoonfuls baking powder, 1
teaspoonful vanilla, beat 20 minutes, beat whites of eggs to a stiff
froth and add stirring in gently. Bake in layers or 40 minutes as a
whole.
FILLING FOR ABOVE
Take about 24 marshmallows, chopped fine, 1 teacupful sugar, boiled
until thread; stirring briskly, into marshmallows until cool, flavor to
taste, spread between layers. Sprinkle with assorted colored sugar for
rainbow effect.—Mrs. E. F. Kiessling, Reno, Nev.
* * * * *
_Eat Chism’s Quality Ice Cream_
* * * * *
French Cleaners
and Parisian
Dye Works Co.
[Illustration]
All Kinds of
Dyeing, Cleaning and
Repairing
Party Dresses, Fancy Gowns
and Men’s Clothing
Our Specialty
[Illustration]
THREE TELEPHONES
Main 814====Main 58====Main 663
233 E. Plaza Street RENO, NEVADA
* * * * *
Sierra Beer for Health Phone 581
* * * * *
SPICE CAKE
Three eggs, one cup of sugar, one cup of syrup, one cup butter, one cup
sweet milk, two teaspoonfuls baking powder, one teaspoonful spices,
flour; do not stir too thick.—Mrs. Cora Dixon.
WHIPPED CREAM CAKE
2 cups sugar,
½ cup butter,
2 cups Gold Medal Flour,
Yolks 8 eggs,
1 teaspoon lemon extract,
2 teaspoons baking powder,
1 cup corn starch.
Sift all dry materials before measuring. Cream sugar and butter well,
add gradually the yolks that have been beaten, beating all until very
light and creamy, then add the flavoring. Then alternate milk and Gold
Medal Flour that has been mixed with the corn starch and baking powder.
Bake in well buttered layer pans, when cold put between the layers,
rich dry whipped cream, sweetened, using powdered sugar and flavoring.
Add ½ cup more sugar to remaining cream and use as icing, allowing 2
hours to harden.
LAYER CAKE (Plain)
1 cup sugar,
¼ cup butter,
2 good cups Gold Medal Flour,
1 cup sweet milk,
1 teaspoonful vanilla,
2 teaspoonfuls baking powder.
Melt the butter, add sugar, beat till creamy, add one egg at a time,
beating well, then pour in milk, and sifted baking powder and flour.
Add vanilla and stir quickly. Bake in four well-greased layer tins.
Usually requires ten minutes to bake. Use any good filling.
FUDGE CAKE
½ cup butter,
1 cup sugar,
1 cup milk,
¼ cup chocolate,
¼ cup walnuts,
2 eggs,
2 teaspoonfuls baking powder,
2 heaping cups Gold Medal Flour.
Melt butter in pan over steam, cream the sugar and butter together,
add eggs, beating well, add milk. Sift in flour, baking powder and
ground chocolate, put in broken nuts, stir batter quickly. Bake in
well-greased cake tins.
POUND LOAF CAKE
1 cup butter,
1 cup milk,
1½ cups sugar,
2 cups Gold Medal Flour,
5 eggs,
2 teaspoonfuls baking powder,
2 teaspoonfuls vanilla.
Melt butter, add sugar, cream butter and sugar together, then add yolks
of eggs one at a time, beating well, then milk, sift in the flour and
baking powder, and beat the whites of the eggs to a stiff froth before
adding. Bake in a deep, well-greased pan. Bake in a slow oven for from
thirty to forty minutes. Stir in the vanilla with the milk.
MARGUERITES
Mix ¼ cup hickorynuts with the beaten whites of 2 eggs and 1
tablespoonful sugar. Heap this mixture up on Saratoga crackers and set
in oven to brown slightly.
* * * * *
_Eat Chism’s Quality Ice Cream_
* * * * *
NUT CAKE
½ pound hickory nut meats,
Scant cup of sugar,
1 teaspoonful cinnamon,
1 teaspoonful vanilla,
Whites of 3 or 4 eggs, according to size.
Roll the nut meats fine, beat the eggs stiff and add sugar to them. Mix
all ingredients together. The consistency must be stiff. Drop from a
teaspoon on buttered pan. Bake in moderate oven. If hickory nuts are
not procurable, English walnuts and pecans may be substituted.
SPONGE CAKE
3 eggs,
1 scant cup sugar,
1 tablespoonful hot water,
2 teaspoonfuls vinegar,
½ teaspoonful salt,
½ teaspoonful extract of lemon,
1 cup Gold Medal Flour,
½ teaspoonful baking powder.
Beat the yolks until thick and light; add sugar gradually and continue
beating; then add water and vinegar; add the salt to the whites
and beat until very stiff; sift the flour with baking powder three
times; add the flavoring and fold in the flour and the beaten whites
alternately as gently as possible. Bake about 30 minutes in slow oven
until well risen; then increase the heat. Invert to cool, then remove
from pan.
WALNUT TORTE
1 pound English walnuts or almonds,
1 cup sugar,
9 eggs,
¼ cup grated chocolate,
½ cup of fine cracker crumbs.
Chop the nuts, reserving twenty-three halves for decorating the top.
Mix the chopped nuts and chocolate. Beat yolks thoroughly with Dover
beater, add sugar and beat again. Then mix with the nuts, crumbs and
chocolate, and stir well. Beat whites of eggs until stiff and add
lastly, just as in sponge cake. Bake in moderate oven forty-five
minutes in prepared spring form.
UNEEDA BISCUIT TORTE
Yolks of 8 eggs with 1¾ cups sugar—beat well. Ten Uneeda Biscuits
rolled fine. One cup grated walnuts.
Grated rind and juice of one-half lemon—biscuits added to eggs—then
nuts and lemon—lastly beaten whites of 8 eggs. Bake in slow oven 40
minutes. Do not grease pan.
CREAM FOR CREAM CAKES
1 quart milk,
4 eggs,
½ pound powdered sugar,
3 ounces corn starch,
Whites of six eggs,
A little salt,
Vanilla flavor to taste.
Put the milk on the fire in a pan to boil; while the milk is coming
to a boil put the eggs, sugar, corn starch and salt into a dish and
mix well together; when the milk boils turn this into it, stirring the
while, and as soon as it all comes to a boil take it off, and when
nearly cold add the whites of the six eggs, beat up to a stiff froth.
JAM CAKE
Two cups sugar, 2 cups jam, 3 cups Gold Medal Flour, 1 teaspoonful
cinnamon, 5 eggs, 1 teaspoonful baking powder, 1 cup butter, 1 cup sour
milk, 1 nutmeg, 1 teaspoonful vanilla, 1 teaspoonful soda.
* * * * *
HARMONY IN THE HOME
THAT HAS A PIANO
WESTERN MUSIC CO. RENO, NEVADA
* * * * *
SIERRA BEER Closer to a Temperance Drink
Than Any Other Beer. Phone 581
* * * * *
LADY FINGERS
1 pound sugar,
1 dozen eggs,
1 pound Gold Medal Flour,
Juice and rind of one lemon.