corn starch, ½ tablespoonful Gold Medal Flour, few grains salt. When
well blended, add one pint hot water gradually, stirring constantly,
and cook five or six minutes. Then add three-fourths of a cup of brown
sugar, cook a minute, add one teaspoonful vanilla extract and one
tablespoonful brandy. Remove from fire, add one rounding tablespoonful
butter, and beat until very smooth. Strain if necessary. Serve with
steamed puddings.
ORANGE SAUCE
Mix one teaspoonful corn starch with two tablespoonfuls of sugar.
Squeeze the juice from three oranges and heat it. When sufficiently hot
add corn starch and sugar and cook till clear.
WINE SAUCE
Three-quarters pint water, one cup sugar, one small teaspoonful corn
starch, one teaspoonful of extract lemon and cinnamon, one-half gill
of wine. Boil water, add corn starch, dissolved, and the sugar; boil
fifteen minutes, strain; when about to serve, add extracts and wine.
CARAMEL SAUCE
Put ⅓ cup sugar in a spider, stir over the fire until melted and light
brown; add very gradually ½ cup of boiling water and simmer 10 minutes;
or, melt sugar in sauce pan, add 1 pint cream and set over hot water
until the caramel liquifies.
LEMON SAUCE
2 cups hot water,
1 cup sugar,
1 lemon rind and juice,
2 tablespoonfuls corn starch,
2 tablespoonfuls butter.
Mix the sugar and corn starch, add the boiling water gradually,
stirring all the time. Cook 8 or 10 minutes, add lemon juice and
butter. Serve hot.
* * * * *
_Eat Chism’s Quality Ice Cream_
* * * * *
PIES
BANANA RAISIN PIE
Cook ½ cup chopped seeded raisins in 1 cup water until plump. Take
from fire, add 2 tablespoonfuls sifted cracker crumbs mixed with 1
tablespoonful flour and 1 teaspoonful butter. Let stand covered until
cold. Cut 1 large banana in thin slices, add ¼ teaspoonful cinnamon, 2
tablespoonfuls lemon juice, 3 tablespoonfuls sugar, ¾ teaspoonful lemon
extract and grated rind ½ lemon. Combine mixture, add 1 well-beaten egg
and 2 tablespoonfuls seeded raisins cut in pieces. Bake between two
crusts.
LEMON PIE
One small teacup of boiling water, put in juice and rind of one lemon,
one teaspoonful of corn starch to thicken; then add four egg yolks, one
cup of sugar, mixed together; beat the whites of two eggs stiff and
put in with egg yolks and sugar. After custard is done put on top the
whites of the other two eggs, put in oven and brown. Bake pie crust
first.
APPLE PIE
Stew green or ripe apples, when you have pared and cored them. Mash to
a smooth compote, sweeten to taste, and while hot, stir in a teaspoon
butter for each pie. Season with nutmeg. When cool, fill your crust,
and either cross-bar the top with strips of paste, or make without
cover. Eat cold, with powdered sugar strewed over it.
PUMPKIN PIE
The following measure will make three good sized pies: Put into your
mixing dish one quart and a pint of stewed and strained pumpkin, about
one-quarter pound sugar, half cup molasses, half a tablespoonful
each ginger, nutmeg, a scant teaspoonful each of cinnamon and salt,
one-quarter cup melted butter and one quart of milk. Beat six eggs and
add to the mixture, and stir until the ingredients are well blended.
Bake in a good, deep crust.
RHUBARB PIE
Select the red stalks, cut off where the leaves commence, strip off the
outside skin, then cut in pieces one-half inch long; line a pie dish
with paste, put a layer of the rhubarb nearly an inch deep, a large
teacup of sugar, sprinkle with salt, shake over a little Gold Medal
Flour, cover with a crust, slit in the center, trim off the edge and
bake in a quick oven until done. Rhubarb pies made in this way are
superior to those made of the fruit stewed.
LEMON CUSTARD PIE
Make a good pie crust and prick bottom. Put one cup sugar and one cup
water in a saucepan and let come to a boil. Mix one tablespoonful
cornstarch in a little water and add to water and sugar on stove. When
thick take off stove and add a small chunk of butter; stir it up. Stir
in the yolks of two eggs and grated rind and juice of one lemon. Beat
whites of two eggs until thick and spread over pie when cooked; then
put in oven to brown.
CRANBERRY PIE
Three cups cranberries, stewed with one and one-half cups sugar, and
strained. Line pie plate with paste; put in cranberry jam; wash the
edges, lay three narrow bars across; fasten at edge, then three more
across, forming diamond-shaped spaces. Lay rim of paste; wash with egg
wash; bake in quick oven until paste is cooked.
* * * * *
MARRIED LIFE
START RIGHT
BUY A PIANO
WESTERN MUSIC CO. RENO, NEVADA
* * * * *
ROYAL BEER If purchased by the Wife will keep
Husband Home. RENO BREWING CO.
* * * * *
PRUNE PIE
Stew, stone and mash enough prunes to make a cupful of pulp. Add a cup
cream, yolks of three eggs, beaten, flavor with vanilla, add pinch
of salt; bake in a rich under-crust as quickly as possible; beat the
whites of the eggs with two tablespoonfuls of sugar, spread over top,
return to oven and brown very highly.
MINCE MEAT
The following is an excellent recipe for mince meat and it will fill
twelve to fourteen quart jars. Chop fine six pounds of cooked beef
and mix with two pounds of chopped suet; add twelve pounds of chopped
apples, five pounds of raisins, three and a half pounds currants, one
pound of citron and two pounds of brown sugar; mix thoroughly and then
add seven cups of molasses, two tablespoonfuls of cinnamon, three of
nutmeg, two quarts of sweet cider, one quart of boiled cider, three
cups of sherry wine and one pint of brandy. Cook twenty minutes,
stirring frequently.
MOLASSES PIE
Four eggs, one cup sugar, two cups molasses. Boil sugar and molasses
two minutes, then pour off into another cup sugar. Flavor with spice,
cloves, cinnamon and butter. Bake thin crust.
RASPBERRY PIE
Take two boxes of red raspberries, mash and add about 1 cupful of
powdered sugar. Let stand at least 2 hours in ice box, then put through
cheese cloth, add about ½ cup powdered sugar, 1 cup water, juice of ½
lemon and small bottle of cream. Freeze. This mixture makes about a
good quart.
Grate the rind of the lemons into a bowl, and squeeze in the juice.
Make a boiling syrup of the sugar and half the water and pour it hot
on the lemon zest, and juice, and let it remain until cold; then add
the rest of the water. Strain the lemonade into a freezer and freeze
as usual and at last add the whites whipped to a firm froth, beat, and
freeze again. The scalding draws the flavor from the lemons. It should
never be boiled and fewer lemons used when they are very large. This
ice is perfectly white.
APPLE MERINGUE PIE
Pare, slice, stew and sweeten ripe, tart and juicy apples, mash and
season with nutmeg (or lemon peel), fill crust and bake till done;
spread over the apple a thick meringue made by whipping to froth whites
of three eggs for each pie, sweetening with three tablespoonfuls
powdered sugar; flavor with vanilla, beat well, and cover pie
three-quarters of an inch thick. Set back in a quick oven till well
“set,” and eat cold. In their season substitute peaches for apples.
CUSTARD PIE
Six eggs, one and one-half cupfuls of sugar, one cupful of butter, six
tablespoonfuls of corn starch or Gold Medal Flour and three cups of
milk; flavor to taste. This is sufficient for three pies; bake with one
crust only.
PINEAPPLE PIE
Slice of butter and a cup of sugar beat to a cream; add yolks of four
eggs well beaten; then add a small can of grated pineapple. Last of all
add the whites of two eggs well beaten and enough milk to suit taste.
Line a deep pie plate with a rich crust. Put in custard and bake. When
done beat the whites of two eggs, spread over top and brown.
* * * * *
_Eat Chism’s Quality Ice Cream_
* * * * *
ROYAL BEER Small Percentage of Alcohol,
Large Percentage of Extracts
* * * * *
STANLEY CURRANT PIE
For each pie, take one cup fresh currants, mash with potato masher, add
three-quarters cup sugar. Take yolks of two eggs, beat to a froth; add
one tablespoonful Gold Medal Flour very slowly, a little sugar and one
tablespoonful water. Beat this into the mashed currants; put in crust
and bake. When baked, beat whites of eggs to stiff froth, add one and
one-half tablespoonfuls sugar, put over pie and set back in oven to
brown. (Bake with only under crust.)
FAMOUS CREAM PIE
One and one-half tablespoonfuls sugar, one tablespoonful Gold Medal
Flour, one egg and the yolks of two eggs. When smooth add gradually one
pint milk. Add one teaspoonful vanilla. Line your pie tin with crust
and put holes in it with a fork to keep from blistering. Bake until a
light brown. Put the filling in, the meringue on top and brown in oven.
SQUASH PIE
2 cups squash,
2 eggs,
1 tablespoonful melted butter,
1 teaspoonful cinnamon,
1 cup brown sugar,
2 tablespoonfuls molasses,
½ tablespoonful ginger,
Salt to taste,
2 cups milk.
Mix in order given and strain into a deep plate lined with paste.
MINCE MEAT (English)
4 pounds boiled beef,
4 pounds of beef suet,
4 pounds of currants,
4 pounds of raisins,
2 pounds of citron,
1 pound of candied lemon,
1 pound of orange peel,
6 pounds of peeled apples,
4 pounds of sugar,
4 ounces of ground spices (equal proportions of nutmeg, cloves and
cinnamon),
The grated rind of 12 oranges and also lemons,
3 pints of brandy or madeira, sherry or port.
Thoroughly clean the currants and raisins, cut up the citron in small
pieces, remove the skin from and cut the suet up fine; place these with
the lemon and orange peel, currants, raisins and candied lemons in an
earthen jar; chop the apples and add them, trim the meat so that it
will be lean and clear (see that it weighs four pounds when trimmed),
chop this and add to the rest; then add sugar and spice, mix all
together; then add brandy and cover the jar. Over it place a cloth and
tie firmly, so as to exclude the air and prevent the evaporation of the
brandy. The mince meat should be kept in a cold place. It is better to
stand a week after being made.
COCOANUT PIE
Cream a half cupful of butter with two teacupfuls of powdered sugar,
and beat in a half grated cocoanut. Fold in lightly the stiffened
whites of six eggs, turn into a deep pie dish, lined with puff paste,
and bake in a quick oven. Eat cold with powdered sugar and cream.
LEMON-RAISIN PIE
Cook ⅔ cup ground seeded raisins in 1¼ cups water about 20 minutes.
Mix 2 tablespoonfuls each Gold Medal Flour and cornstarch with ⅔ cup
sugar, dilute with 4 tablespoonfuls water, add to raisins and cook
until smooth and clear. Take from fire, add 3 tablespoonfuls lemon
juice, grated rind of 1 lemon, 1 tablespoonful butter and yolks 2 eggs
slightly beaten. Bake in crust as custard pie. When crust is well baked
and filling firm cover with meringue from stiffly beaten whites 2 eggs,
2 tablespoonfuls powdered sugar and ¾ teaspoonful lemon extract.
* * * * *
For that Party, Dinner, Reception
“_All’s well that end’s well_”
[Illustration]
_Order Blanchard Ice Cream_
_100 Per Cent Cream_
_Made in Our Sanitary Factory_
_522-524 Surprise Avenue_
_From the Very Best Material_
_Family and Club Trade Solicited_
MUTUAL CREAMERY CO.
PHONE 1109 Reno, Nevada
* * * * *
ICE CREAM,
ICES AND FROZEN DAINTIES
PEACHES MELBA ICE CREAM
1½ pint cream,
1 vanilla bean,
6 eggs (yolk),
½ pound powdered sugar.
Put the cream in a double boiler, with the vanilla bean split in half.
Beat the yolks of the eggs and the sugar together until light, add to
the hot cream, stir until the eggs begin to thicken. Strain through a
sieve; when cool, freeze.
Take half a cup strawberry syrup, half a cup raspberry syrup. Put on
stove; when it begins to boil add a scant teaspoonful corn starch
dissolved in a little water. Take from fire and put in cool place.
Peel fresh peaches and place on ice, then pour the above syrup over the
ice cream.
Whole preserved, sweet peaches are used, out of season.
STRAWBERRY ICE CREAM
2 quarts berries (red, ripe and sweet),
2 pounds sugar,
2 quarts cream.
Cover the fruit with the sugar and mash them together, and rub the
fruit and syrup through a sieve into a bowl; adding a cupful of water
to the pulp at last. Half freeze the cream by itself, and then add the
strawberry syrup and finish freezing as usual.
RAISIN AND CRANBERRY FRAPPE
Simmer ¾ cup ground raisins (that have been soaked in 1 cup cold
water for two hours) until reduced to pulp. Cook 3 cups cranberries
in 1¼ cups water and press pulp through sieve. Soften 1 tablespoonful
gelatine in ½ cup cold water and dissolve by standing in hot water;
combine ingredients, add 1½ cups sugar, juice 1 lemon and beat well
together. Turn into freezer, pack in ice and salt, and let stand for
two hours. Delicious to serve in sherbet glasses with roast turkey.
PINEAPPLE ICE
2 cans pineapple,
2 pounds sugar,
2 quarts water,
6 or 8 whites of eggs.
Strain the juice from one lemon into the freezer. Make a boiling syrup
of the sugar, and one quart of water, and throw in pieces of pineapple,
previously cut in large dice. Let boil a few minutes and then strain
the flavored syrup also into the freezer. Add the other quart of water
and freeze. Strew some sugar over the pieces of pineapple and set them
on ice; when the syrup is nearly frozen, add some red fruit juice or
coloring to make it pink, the beaten whites, and freeze again. Throw
the pieces of pineapple on top, cover down, and let remain until ready
to serve, and then mix them in.
MARASCHINO PUNCH
2 pounds sugar,
3 pints water,
2 lemons (juice only),
2 oranges (juice only),
1 pint maraschino,
6 whites of eggs.
Mix the sugar and water and juice of fruits together; strain and
freeze, add the whipped whites and beat up.
* * * * *
+——-+——————————————————————————————————+——-+
| K | | K |
| I | WESTERN MUSIC CO. | I |
| M | | M |
| B | | B |
| A | PIANOS and PLAYER PIANOS | A |
| L | | L |
| L | 12-14 EAST FOURTH ST. RENO, NEV. | L |
+——-+——————————————————————————————————+——-+
* * * * *
CHALMERS 1917
[Illustration: CHALMERS MOTOR CO
Detroit, Mich., U.S.A.]
_Quality First_
[Illustration]
The car with unlimited power, beauty of design, and such flexibility
that gear shifting is practically unnecessary.
Have you ever owned a car? If not, let your first car be a Chalmers
3400, R. P. M., thereby avoiding all costly automobile experience.
Or are you now the owner, if so, are you fully satisfied with same?
If not, get the one car that has no dissatisfied owners. Because the
Chalmers 3400, R. P. M., motor spells satisfaction in its P-U-R-R. And
above all you get all of this at a nominal initial cost and very low
up-keep and running expense.
If you want to know more about this car we will be pleased to furnish
you literature descriptive of same, or, better yet, if you will call
at the “Lincoln Garage,” 41-45 W. Fourth Street, the home and service
station of the Chalmers, we will be glad to explain in detail the
embodied quantities of this 3400, R. P. M., Chalmers.
LINCOLN GARAGE
CORRECCO BROS., Props.
Phone Main 996
41-45 W. Fourth Street RENO, NEVADA
* * * * *
_BECKER’S_
[Illustration]
_For Dutch Lunches_
[Illustration]
_A Popular Family Cafe_
_BECKER’S_
_32 Commercial Row
RENO, NEVADA_
* * * * *
SOUPS
CONSOMME OR PLAIN MEAT STOCK FOR SOUP
Consomme or stock forms the basis of all meat soups, gravies and
purees. The simpler it is made, the longer it keeps. It is best made
of fresh uncooked beef and some broken bones, to which may be added
the remnants of broken meats. In a home where meat forms part of the
every-day diet, a good cook will seldom be without a stock-pot.
Four pounds of beef and broken bones, one gallon of cold water and two
teaspoonfuls of salt. Put the meat and water on the back of the stove
and let it slowly come to a boil, then simmer three or four hours,
until the water is boiled away one-half; add the salt, strain and set
to cool, in an earthenware dish well covered. When cold, take off the
fat from the top and it is ready for use. To make soup for a family of
six, take one-quarter of the stock, to which add one-quarter of boiling
water, and any vegetables desired—boil three hours. Season with salt
and pepper.
BARLEY BROTH
Put two pounds of shin beef in one gallon of water. Add a teacup of
pearl barley, 3 large onions and a small bunch of parsley minced, 3
potatoes sliced, a little thyme and pepper, salt to taste. Simmer
steadily three hours, and stir often, so that the meat will not burn.
Do not let it boil. Always stir soup or broth with a wooden spoon.
TURKEY SOUP
Place the remains of a cold turkey and what is left of the dressing and
gravy in a pot, and cover it with cold water. Simmer slowly four hours,
and let stand until the next day. Take off what fat may have arisen,
and take out with a skimmer all the bits of bones. Put the soup on to
heat until at boiling point, then thicken slightly with flour stirred
into a cup of cream, and season to taste. Pick off all the meat from
bones, put it back in the soup, boil up and serve.
MOCK TURTLE SOUP
Take a calf’s head, a knuckle of veal, a hock of ham, six potatoes
sliced thin, three turnips, parsley and sweet marjoram chopped fine,
and pepper. Forced meat balls of veal and beef, half a pint of wine,
one dozen egg balls, juice of a lemon. The calf’s head must have had
the brains removed, and must have been boiled previously till the meat
slips off the bone. The broth must be saved, so as to use in the soup.
Cut the head in small pieces after boiling. The veal and ham also must
have been boiled and cut up, and all simmered for a couple of hours in
the broth made by the calf’s head. Now put all together. The forced
meat balls and egg balls should be added, and all boiled about ten
minutes.
VEGETABLE SOUP WITH STOCK
Cut three onions, three turnips, one carrot and four potatoes. Put them
into a stew-pan with two tablespoonfuls of butter and a teaspoonful
of powdered sugar. After it has cooked ten minutes, add two quarts
of stock, and when it comes to a boil put aside to simmer until the
vegetables are tender—about one-half hour.
* * * * *
MARRIED LIFE
START RIGHT
BUY A PIANO
WESTERN MUSIC CO. RENO, NEVADA
* * * * *
Reno Brewing Company
INCORPORATED
[Illustration]
_The Home of_
_Sierra and Royal Beer_
_NEVADA PRODUCTS_
[Illustration]
RENO :: :: NEVADA
* * * * *
=Where?= In the City of Reno, the greatest little city in forty-eight
states—a city situated by the most beautiful of rivers, the greatest
of railroads and the grandest of mountains—a city possessing the most
balmy climate in all the land.
=Why?= Because these are the beverages of health and happiness; of
contentment and good cheer; because they are superbly brewed from the
finest material, aged to mellow ripeness and when bottled are put in
your home with the supreme sparkle, zest and flavor that prevailed in
the original casks.
=Who?= By those who appreciate the worth of a modern sunshiny brewery—a
bottling plant equipped with every device to insure these beers
against even the slightest contamination; by those who know the art of
combining sunshine, fresh air, pure water and nutritious grains into
the concentrated goodness of the very best of beers—
_SIERRA and ROYAL_
TELEPHONE 581 FOR A CASE
Reno Brewing Company
* * * * *
SIERRA BEER Closer to a Temperance Drink
Than Any Other Beer. Phone 581
* * * * *
CHICKEN SOUP
Time, four hours. Boil two chickens with great care, skimming
constantly, and keeping them covered with water. When tender, take out
the chickens and remove every bone from the meat; put a large piece of
butter into a frying-pan and sprinkle the chicken meat well with flour,
lay in the hot pan; fry a nice brown and keep it hot and dry. Take a
pint of the chicken water and stir in two large spoonfuls of curry
powder, two of butter and one of flour, one teaspoonful of salt and
a little cayenne; mix it with the broth in the pot; when well mixed,
simmer five minutes, then add the browned chicken. Serve with rice.
CHICKEN GUMBO SOUP
Fry one chicken; remove the bones; chop fine; place in kettle, with two
quarts of boiling water, three ears of corn, six tomatoes, sliced fine,
twenty-four pods of okra; corn, tomatoes and okra to be fried a light
brown in the gravy left from frying the chicken; then add to the kettle
with water and chicken two tablespoonfuls of rice, pepper and salt;
boil slowly one hour.
* * * * *
DIAMONDS | _Watchmaker_ | ROSARIES
WATCHES | | CROSSES
RINGS | _Emilio C. Pesce_ | IVORY SETS
LAVALLIERES | | CLOCKS
CHAINS | _Jeweler_ | PRECIOUS STONES
245 LAKE ST. PHONE 1592 RENO. NEVADA
* * * * *
MACARONI SOUP—ITALIAN STYLE
Put four and one-half sticks of macaroni into a saucepan with one
tablespoonful of butter and one onion. Boil until the macaroni is
tender; when done drain and pour over it two quarts of good broth,
beef, chicken or other kind. Place the pan on the fire to simmer for
about ten minutes, watching lest it break or become pulpy. Add a little
grated Parmesan cheese, and serve.
OX-TAIL SOUP
One ox-tail, two pounds lean beef, four carrots, three onions, parsley,
thyme, pepper, and salt to taste, four quarts cold water. Cut tail into
joints, fry brown in good drippings. Slice onions and 2 carrots and fry
in the same, when you have taken out all of the pieces of tail. When
done tie the thyme and parsley in lace bag, and drop into the soup-pot.
Put in the tail, then the beef cut into strips. Grate over them two
whole carrots, pour over all the water, and boil slowly four hours;
strain and season; thicken with brown flour wet with cold water; boil
fifteen minutes longer and serve.
CREAM OF CELERY SOUP
In three pints of boiling water cook three cupfuls of celery, cut fine,
until tender enough to be rubbed through a sieve. One pint of milk
thickened with one tablespoonful of butter and one tablespoonful of
Gold Medal Flour. Add celery salt, or extract, salt and pepper. Simmer
ten minutes. A cupful of scalded cream added just before serving is an
addition.
* * * * *
HARMONY IN THE HOME
THAT HAS A PIANO
WESTERN MUSIC CO. RENO, NEVADA
* * * * *
Nevada Transfer Co.
_We Haul Anything_
[Illustration]
MOVING
PACKING
and
STORAGE
Concrete Warehouse
We check your baggage at your home.
No extra charge.
142 E. Second St. Reno, Nevada
PHONE 30
* * * * *
ROYAL BEER If purchased by the Wife will keep
Husband Home. RENO BREWING CO.
* * * * *
SPLIT PEA SOUP WITH SALT PORK
Wash a pint of split peas and cover with tepid water, adding a pinch
of soda; let remain over night to swell. In the morning put them in a
kettle with three quarts of cold water, adding half a pound of lean
salt pork; a teaspoonful of salt, a little pepper. Cook gently for
three hours, stirring occasionally till the peas are all dissolved,
adding a little more boiling water to keep up the quantity as it boils
away. Strain through a colander. Serve with small squares of toasted
bread. If not rich enough, add a small piece of butter.
BEAN SOUP
Soak quart of white beans over night; in morning pour off water; add
fresh, and set over fire until skins will come off; throw them into
cold water, rub well, and skins will rise to top, where they may be
removed. Boil beans till perfectly soft, allowing two quarts of water
to one quart of beans; mash beans, add flour and butter, which have
been rubbed together, also salt and pepper. Cut bread into small
pieces, toast and drop on soup when you serve.
OYSTER SOUP
Two quarts of oysters, one quart of milk, two tablespoonfuls of butter,
one teacupful hot water; pepper and salt. Strain all the liquor from
the oysters; add the water and heat. When near the boil, add the
seasoning, then the oysters. Cook about five minutes from the time they
begin to simmer, until they “ruffle.” Stir in the butter, cook one
minute and pour into the tureen. Stir in the boiling milk, and send to
table.
CLAM SOUP
Boil juice of clams, make a little drawn butter and mix with the juice;
stir until it boils, chop up clams and put them in; season to taste
with pepper, salt and little lemon juice; cream or milk is to be added.
Boil over slow fire about one hour.
CHICKEN BROTH
Cut up a chicken into small pieces and put it in a deep earthen dish,
adding a quart of cold water, and setting it over a boiling kettle.
Cover closely and let it steam several hours until the meat of the
chicken has become tender, after which strain off the broth and let it
stand over night. Skim off the fat in the morning and pour the broth
into a bowl. Into the dish in which the broth was made put one-third
of a teacupful rice in a teacupful of cold water, and steam as before
until the rice is soft; then pour in the broth and steam an hour or two
longer.
CREAM TOMATO SOUP