Chapter L: T. BOOTH, Manager (1)

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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

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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

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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

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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

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Reno News Company

Headquarters for All

Eastern and Western Papers

Complete Line of Periodicals, Stationery and Notions

Agents for Oliver Typewriters and Supplies

36 West Second Street Phone 492
RENO, NEVADA

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Semenza & Company

Groceries, Hardware, Fruits Vegetables

Liquors and Cigars

IMPORTED GOODS A SPECIALTY

A Trial Order is All We Ask

Phone 230 25-27 East Second Street
RENO, NEVADA

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GOLD MEDAL FLOUR

COSTS LESS -:- WORTH MORE

Sold with a money back guarantee.

Full Weight

Sagebrush Sodas are just right.

Riverside Mill Co.

Reno, Nevada

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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.

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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.

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245 LAKE ST. PHONE 1592 RENO. NEVADA

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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.

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SIERRA BEER FOR HEALTH—Phone 581

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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

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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

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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

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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

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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.

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245 LAKE ST. PHONE 1592 RENO. NEVADA

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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_

* * * * *

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).

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245 LAKE ST. PHONE 1592 RENO. NEVADA

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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.

* * * * *

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.

All Kinds of
Dyeing, Cleaning and
Repairing

Party Dresses, Fancy Gowns
and Men’s Clothing
Our Specialty

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.

Mix sugar and eggs with an egg-beater to a light foam, until it is filled with little bubbles; add the juice and grated rind of lemon, mix flour in carefully, so as not to toughen mixture; lay on paper the shape of the little finger and sprinkle with powdered sugar, and bake in large sheet pans; when done take from the pans and let cool. Wet the under side of the paper and they will come off easily, and then put two of the flat sides together.

ORANGE CAKE

5 eggs,
½ pound pulverized sugar,
1 orange,
½ pound Gold Medal Flour,
1½ dessert spoonfuls rose water.

Separate the whites from the yolks of eggs, then beat the whites and rose water together with a clean whisk for half an hour; then add the sugar and grated rind of the orange; when well mixed add juice of the orange and the yolks of eggs; beat until smooth, then add flour, after putting it through a fine sieve; mix up lightly and put in a deep pan and bake about one hour in a cool oven. Lemon cake may be made the same way by substituting lemons for the oranges.

* * * * *

245 LAKE ST. PHONE 1592 RENO. NEVADA

* * * * *

BOSTON LEMON SNAPS

1 pound Gold Medal Flour,
¼ pound butter,
12 ounces sugar,
3 eggs,
½ ounce cream of tartar,
Lemon flavor.

Rub the butter and flour together then add the sugar, eggs, cream of tartar and flavor; mix all together, break up in small pieces and make in little balls; put on pans and flatten out with the hand; bake in a cool oven.

GRAND DUKE CAKE

Cream together ⅔ cup butter and 2 cups sugar. Add 1 cup milk alternately with 3½ cups Gold Medal Flour sifted with 2 teaspoonfuls baking powder, ¼ teaspoonful almond, ¾ teaspoonful vanilla, and beat well. Fold in stiffly beaten whites of 6 eggs. Bake in three square layer-cake tins. Put layers together with raisin frosting. Boil 3 cups sugar with 1 cup water until syrup will spin thread. Pour onto whites of 3 eggs beaten very stiff. Beat until cool, and add 1¼ cups seeded raisins cut fine, ¾ cup chopped nuts and ½ cup chopped candied apricots, plums, pineapple or cherries.

* * * * *

_Eat Chism’s Quality Ice Cream_

* * * * *

ROYAL BEER If purchased by the Wife will keep
Husband Home. RENO BREWING CO.

* * * * *

SOUR MILK DOUGHNUTS

2 eggs, beaten light,
3 even tablespoonfuls melted butter,
4 cups Gold Medal Flour,
1 cup sugar,
1 cup sour milk,
½ teaspoonful soda,
1 saltspoonful each of cinnamon and salt.

Enough more Gold Medal Flour to make just soft enough to roll out. Mix the dough rather soft at first. Have the board well floured, and the fat heating. Roll only a large spoonful at first. Cut into rings with an open cutter. Mix the trimmings with another spoonful. Work it lightly till well floured and roll again. Roll and cut all out before frying. The fat should be hot enough for the dough to rise to the top instantly.

DOUGHNUTS AND CRULLERS

The fat should be in a deep pot (to obviate any danger of boiling over), and should be of sufficient depth to cover the dough, when first dropped in. It should be smoking hot, or the dough will absorb grease and be soggy. Not more than half a dozen should be dropped in at any one time, or the fat will be unduly cooled and some of the cakes submerged during the entire cooking; in which case the cakes when cooked will be greasy and not light. One or two pieces of dough should be cooked first as testers. When done the cakes should be drained on unglazed paper, then rolled in powdered sugar.

ALMOND COOKIES

½ cup butter,
⅓ cup almonds blanched and finely chopped,
¼ teaspoonful cloves,
⅛ teaspoonful salt,
2 tablespoonfuls sherry wine,
1 cup Gold Medal Rolled Oats,
1 cup sugar,
1 egg beaten lightly,
½ teaspoonful cinnamon,
½ teaspoonful nutmeg,
Grated rind of half a lemon,
1 cup Gold Medal Flour,
2 teaspoonfuls baking powder.

Cream the butter; add the sugar gradually; add egg well beaten without separating; almonds, Gold Medal Flour, oats, spices, baking powder, thoroughly mixed; add lemon rind and sherry. Drop in piles about the size of an English walnut—1½ inches apart on a buttered sheet. Spread with a spatula and press the half of an almond meat on top of each. Bake in a moderate oven 12 to 15 minutes.

GERMAN DOUGHNUTS

Scald 1 pint milk, pour hot over 1 pint Gold Medal Flour, and beat till smooth; add ½ teaspoonful salt, and let cool. Add beaten yolks of 4 eggs, 1 tablespoonful melted butter, 1 teaspoonful flavoring, ½ cup sugar, beaten whites of eggs, 1 cup flour mixed with 2 teaspoonfuls baking powder, and more flour to make a soft dough. Roll, cut, and fry.

DOUGHNUTS

2 cups Gold Medal Flour,
3 teaspoonfuls baking powder,
1 egg,
4 tablespoonfuls sugar,
1 teaspoonful nutmeg,
1 cup milk.

Sift the dry ingredients together, beat the egg until light and add to the milk, and if flavor is used, add it now. Pour the liquid into the flour and mix thoroughly and roll one-half inch thick, cut with a doughnut cutter and drop into smoking hot fat.

* * * * *

+——-+——————————————————————————————————+——-+
| 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 |
+——-+——————————————————————————————————+——-+

* * * * *

BATH BUNS

Mix and sift 1 quart Gold Medal Flour, 2 teaspoonfuls baking powder, ½ teaspoonful salt, ⅔ cup sugar, 1 teaspoonful powdered cinnamon. Add grated rind 1 lemon, ½ cup chopped citron. Rub in ½ cup butter. Beat 6 egg yolks, add ⅔ cup milk, and mix all to soft dough, adding more milk if needed. Mold with the hands in round buns. Place 1 inch apart on greased pans. Brush with milk, sprinkle with chopped citron, and bake in quick oven.

ROLLED OATS CRISPS

2 eggs,
2½ cups Gold Medal Rolled Oats,
½ teaspoonful salt,
¾ cup brown sugar,
1 teaspoonful baking powder,
1 tablespoonful shortening,
½ teaspoonful vanilla.

Beat up eggs thoroughly; add sugar gradually and continue with the beating; put in salt and extract; mix separately the shortening with the rolled oats and then mix all together. Drop in small pieces on greased baking pan, leaving a good space between. Bake in a hot quick oven until crisp and brown. Take off with a knife.

HUCKLEBERRY SHORT CAKE

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