Chapter L: T. BOOTH, Manager (2)

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Two cups sugar, ½ cup butter, 1 teaspoonful salt, 1 pint milk, 2 heaping teaspoonfuls baking powder sifted into 3 cups Gold Medal Flour, 1 quart washed and well-drained huckleberries, more flour to make a very thick batter. Bake in greased dripping-pan, break in squares, serve hot with butter.

STRAWBERRY OR RASPBERRY SHORT CAKE

Pick, hull, wash, and drain berries. Sweeten, spread between layers of short cake. Garnish top layer with large whole berries, dust with sugar, and serve with cream or custard.

CURRANT LOAF

3 cups Gold Medal Flour,
⅔ cup butter,
½ cup sugar,
½ teaspoonful salt,
1 cup cleaned currants,
Grated rind 1 lemon,
2 teaspoonfuls baking powder.

Mix dry ingredients, rub in butter, add currants and lemon rind, mix to a very thick drop batter with cold milk. Turn into well-greased loaf-pan, bake 1 hour in moderate oven.

MOLASSES COOKIES

1 quart molasses,
2 ounces soda,
1 pint and one gill of water,
¼ pound lard,
Sufficient Gold Medal Flour to mix.

Put the molasses, water, soda and lard in a bowl, mix them together; then add flour enough to make a nice dough, suitable to roll out and cut; wash with milk or water on top.

Molasses cookies are very common cakes, but they are not easy to make, for the reason that there is no rule you can work by that will answer in all cases. All molasses does not work alike; some kinds will bear more water than others, and the weather has to be taken into consideration. In cold weather you can use more water than in warm weather. Sometimes you can use the same quantity of water as molasses. Be very careful and not get the dough too stiff, and do not work any more than is necessary to mix.

SPICE CAKES

Two cups sugar, ½ cup butter, cup sour milk, 2 cups Gold Medal Flour, a good ½ teaspoonful soda, the yolks of 5 eggs, 3 teaspoonfuls cinnamon, 2 teaspoonfuls cloves, 2 teaspoonfuls allspice, 1 nutmeg.

* * * * *

_Eat Chism’s Quality Ice Cream_

* * * * *

ROYAL BEER Small Percentage of Alcohol,
Large Percentage of Extracts

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OATMEAL COOKIES

Two and one-quarter cups Gold Medal Flour, 1 cup sugar, 2 eggs, 1 teaspoonful soda, 2½ cups oatmeal, 1 cup butter, 2 tablespoonfuls sour milk, flavor to taste. Roll, cut and bake quickly.

COCOANUT DROP COOKIES

One cup brown sugar, 1 cup butter, ½ cup sour milk or ¼ cup butter and ½ cup cream, sour, 1 teaspoonful soda in milk, 1 teaspoonful baking powder, 2 cups Gold Medal Flour, 1 box cocoanut. Drop from spoon on greased pans.

GINGER SNAPS

One cup sugar, 1 cup Orleans molasses, 1 cup butter, heat them boiling hot, take from the stove and stir in 1 cup Gold Medal Flour while hot, let cool, add 2 teaspoonfuls soda, dissolve in a little vinegar, 2 eggs, 1 heaping teaspoonful of ginger in the flour, beat all the rest. Knead enough Gold Medal Flour in to roll out nicely.

EGGLESS CAKE (Fine)

Two cups sugar, 1 cup buttermilk, 4 cups Gold Medal Flour, 1 teaspoonful each nutmeg, cloves, cinnamon and allspice, 2 cups raisins, chopped fine, 1 cup butter, 1 cup cold coffee, 2 level teaspoonfuls soda, 1 cup nuts, chopped fine. Mix all together. Add nuts and raisins last.

PLAIN COOKIES

¾ cup butter,
3 eggs,
2½ cups Gold Medal Flour,
1½ cups sugar,
2 tablespoonfuls milk,
2 teaspoonfuls baking powder.

Roll thin.

Stir butter and sugar to cream, add beaten eggs, flour, sifted with the baking powder, and milk. Roll out thin and cut in circles.

GRAHAM WAFERS

½ cup butter or nut butter,
1 cup sugar,
1 egg,
1 teaspoonful bicarbonate soda,
2 tablespoonfuls milk,
Graham Flour.

Beat the butter to a cream; add the egg and beat again until light. Gradually beat in the sugar. Dissolve the soda in two tablespoonfuls of water and add it to the sugar mixture. Add the milk and work in sufficient graham flour—about three cupfuls to make a very stiff dough. Knead until the mixture will hold together. Roll into a very thin sheet and cut into two-inch squares. Lift carefully with a cake-turner, put into slightly greased pans and bake in a moderate oven until thoroughly crisp and lightly browned—about eight minutes.

PEANUT SNAPS

1½ cups butter,
2 cups sugar,
6 eggs,
1½ pints Gold Medal Flour,
½ cup cornstarch,
1 teaspoonful baking powder,
1 teaspoonful extract lemon,
½ cup chopped peanuts mixed with
½ cup granulated sugar.

Rub the butter and sugar smooth; add the beaten eggs, the Gold Medal Flour, cornstarch, and powder, sifted together, and the extract; flour the board, roll out the dough rather thin, cut out with biscuit-cutter, roll in the chopped peanuts and sugar, lay on greased baking-tin; bake in rather hot oven 8 to 10 minutes.

* * * * *

MARRIED LIFE
START RIGHT
BUY A PIANO

WESTERN MUSIC CO. RENO, NEVADA

Fillings, Frostings and Icings

BOILED CHOCOLATE FROSTING

2 ounces chocolate,
½ cup cream,
2 whites of eggs,
Vanilla,
Powdered sugar.

Boil chocolate and cream and when cool add vanilla. Beat the whites to a stiff froth, add powdered sugar until stiff enough to cut. Combine the two mixtures, beat and spread.

CARAMEL FROSTING

¾ pound maple sugar, scraped,
¾ pound brown sugar,
Butter, size of an egg,
1½ cups cream.

Mix and boil slowly for forty minutes. Remove from stove and stir over ice until the proper consistency to spread. If too stiff, thin with cream. Dip knife in cream to spread.

NUT OR FRUIT FILLING

½ cup fruit (chopped fine),
Boiled frosting,
½ cup nuts (chopped fine).

To boiled icing add one cup chopped walnuts, almonds, pecans, hickory, hazel nuts, chopped figs, dates, raisins, or selected prunes, separately or in combination.

MARSHMALLOW FROSTING

½ pound marshmallows,
¼ cup milk or water,
Whites of 2 eggs,
1 teaspoonful vanilla.

Break the marshmallows in pieces, add milk or water, and put in double boiler, over boiling water. Stir until melted. Take from fire and while hot pour into the well beaten whites of eggs. Add vanilla.

BOILED ICING

1 cup sugar,
⅓ cup water,
¼ teaspoonful cream of tartar,
1 teaspoonful flavoring,
1 egg white (large).

Beat white of egg until frothy, add the cream of tartar and beat until stiff and dry. Make syrup of sugar and water. When it has reached the honey stage, or drops heavily from spoon, add 5 tablespoonfuls slowly to egg, beating in well. Then cook the remainder of the syrup until it threads and pour over the egg, beating thoroughly. Add flavoring and beat until cool enough to spread.

WHIPPED CREAM FILLING WITH PINEAPPLE AND NUTS

1 yolk of egg,
2 tablespoonfuls powdered sugar,
½ cup whipped cream,
1 cup nut kernels, or ½ cup nuts and ½ cup pineapple.

Whip cream, same as above, using one-half cupful nuts and one-half cupful pineapple, all chopped up.

WHIPPED CREAM FILLING

¾ cup thick cream,
¼ cup powdered sugar,
White of 1 egg,
½ teaspoonful vanilla.

Set medium sized bowl in pan of crushed ice to which water has been added. Place cream in bowl and beat until stiff, with wire whip or, if possible, use patent cream whipper. Whip up well that air bubbles may not be too large. Add sugar, white of egg beaten stiff, and vanilla. Keep cool.

CHOCOLATE FILLING

½ cup sugar,
½ cup milk,
½ cup grated chocolate,
Yolk of 1 egg,
½ teaspoonful vanilla.

Melt chocolate, add sugar and milk, and boil when it forms a soft ball in cold water, remove from fire. Add beaten yolk and vanilla. Cool and spread between layers.

ICING FOR WHITE CAKE

1½ cups sugar,
1 cup water,
2 eggs (whites).

Boil sugar and water until it threads well, pour over the egg whites well beaten, beating all the time, when partly cool add ½ cup chopped pineapple.

PUDDINGS

PEACH COBBLER, SOUTHERN STYLE

A large pie baked in shallow baking tins from one to one and a half inches in depth with bottom and top crust, glazed and sugared on top, and cut out in squares or triangular pieces.

Fine puff paste is too rich for this purpose; ordinary flaky pie crust made with ten or twelve ounces of butter, to a pound of Gold Medal Flour, is best; cover the bottom of the pan with a sheet of paste rolled quite thin, fill with ripe peeled peaches, strew over them half their weight of sugar, and a little nutmeg; cover with another thin sheet of paste, and bake about three-quarters of an hour; when half done brush over the top with egg and water and strew granulated sugar over; put back and bake to a rich color; when the fruit is too dry to make its own syrup, make a sauce to go with the cobbler; all sorts of fruit or rhubarb can be used this way; canned fruit should be stewed down till the juice becomes thick before being put in the paste lined tins.

BAKED CUSTARD

3 yolks,
1 egg,
1 pint milk,
1⅓ cups sugar,
Pinch of salt.

Bake until firm in center.

When you want caramel custard, then take ⅔ cup of granulated sugar, melt the sugar until it turns a light brown then add it to the boiling milk.

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245 LAKE ST. PHONE 1592 RENO. NEVADA

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PLUM PUDDING

One and one-half cupfuls each grated bread, very fine chopped suet, raisins, seeded, currants, mashed and picked, and coffee, sugar, one-half cupful of citron, milk and orange marmalade, four eggs, two cups Gold Medal Flour, one teaspoonful each of baking powder, cinnamon, cloves and nutmeg. Mix all these together in large bowl, put in well-buttered mold, set in sauce pan with boiling water to reach one-half up its sides. Now steam three and a half hours, turn out carefully on dish and serve with wine sauce.

RAISIN LAYER PUDDING

Pour 1 cup boiling water over ¾ cup sugar and boil three or four minutes. Remove from fire and add 1 tablespoonful gelatine which has been soaked for 15 minutes in ¼ cup cold water. Let cool partially. When mixture begins to thicken, heat until frothy, add stiffly beaten whites 3 eggs and beat twenty minutes. Divide into two portions. Use new oblong bread pan for mold. Tint half pale green, flavor with almond or lemon, add ½ cup rich canned apricots cut in small pieces and drained from juice. Put into pan as first layer. Let set before adding second layer, which should be tinted light pink, flavored with vanilla. Into the pink layer beat ½ cup seedless raisins cooked until tender and drained dry. Serve with whipped cream, garnish with chopped nuts.

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HARMONY IN THE HOME
THAT HAS A PIANO

WESTERN MUSIC CO. RENO, NEVADA

* * * * *

RENO’S BIG, MODERN, STORE

Make this Store your headquarters, it was
built for YOU. There is a comfortable
Rest Room here for your benefit.

=_Do You Need Draperies?_=

We carry the complete line of “Colonial Draperies”,
Cretonnes, Tapestries, Scrims, Curtains, Couch Covers,
etc.

=_Headquarters_=

for Table Linens, Bedding of every description, Staple
Dry Goods, Silks, Dress Goods and Wash Goods.

=_Our Ready to Wear_=

We at all times show the very latest novelties as
regards Ladies’ Suits, Dresses and Waists.

=_Sole Agents For_=

Merode Underwear, Trefousse Kid Gloves, Pictorial
Review Patterns.

PALACE DRY GOODS STORE

Cor. West Second and Center Streets

Mail Orders Carefully Filled the Same Day Received

* * * * *

ROCK SPRINGS COAL YARDS

J. E. MARTIN, Proprietor

ALL KINDS OF

WOOD

AND

COAL

FOR FUEL

Best Attention and
Equality to All
A Trial Is All We Ask

Phone Us Your Orders
PHONE 1248

235 Ralston Street RENO, NEVADA

* * * * *

SIERRA BEER Closer to a Temperance Drink
Than Any Other Beer. Phone 581

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BREAD CRUMB PUDDING WITH CORNMEAL

Carmelize ⅔ cup sugar, add to 1 quart milk scalded in double boiler, let stand until dissolved; then add 2 cups stale bread crumbs and let soak until softened. Beat 2 eggs slightly, add ⅓ cup sugar, ¼ teaspoonful salt, ½ teaspoonful each Mapleine and vanilla, ⅔ cup seeded raisins cut in halves and dredged with 2 tablespoonfuls Gold Medal Flour. Combine mixtures, turn into buttered earthenware pudding dish and bake in moderate oven one hour. Serve hot or cold with whipped cream sauce.

RAISIN-APPLE TAPIOCA PUDDING

Cook 1 cup seeded raisins in 3 cups water until tender. Drain water from raisins into double boiler. There should be 2½ cups. Add ¾ cup Minute Tapioca, 2 tablespoonfuls sugar, few grains salt and 1 tablespoonful butter and cook over hot water until mixture is transparent. Pare and core 7 or 8 sour apples, arrange in buttered baking dish, fill centers with 1 cup seeded raisins mixed with ½ cup sugar, 2 tablespoonfuls lemon juice, 2 tablespoonfuls sifted cracker dust and grated rind 1 lemon. Pour the tapioca over the apples. Bake in moderate oven until apples are well done. Serve with custard sauce or cream, plain or whipped. Sprinkle shredded cocoanut over the top.

PRUNE WHIP

Wash a half pound of prunes and soak them over night. Cook them in the water in which they were soaked until quite soft, remove the stones and press the prunes through a potato masher. Add a quarter of a cup of sugar and cook five minutes. Beat the whites of two eggs to a very stiff froth, add this, with a half tablespoonful of lemon juice, to the prunes pulp, stirring in lightly with a fork. Put all in a buttered shallow dish and bake twenty minutes in a slow oven. Serve with cream or a custard made from the yolks of the eggs.

RUSSIAN CREAM

8 ounces sugar,
4 eggs,
10 leaves of gelatine,
½ pint whipped cream,
2 tablespoonfuls lemon juice,
½ gill orange juice,
½ pint white wine,
½ gill rum.

Beat the sugar, orange juice, eggs, wine and rum well together. Stir in a saucepan till it thickens, then add the dissolved gelatine. Remove from the fire, whisk briskly and stir in the whites of eggs beaten to a snow. Pour into a mould rinsed with cold water, and, when set, turn out.

FROZEN PUDDING

To two well-beaten eggs add two and one-half cups of milk and one-half cup of sugar; put on the stove and add one tablespoonful of cornstarch dissolved in a little milk; heat until it has the consistency of a thin custard; when cold add chopped crystallized cherries, pineapple and walnuts, and flavor to taste; then set it in a pail of ice and salt for four or five hours.

BLACKBERRY PUDDING

Three eggs, 1 teacupful sugar, ½ cup Gold Medal Flour, 1 cup jam, ½ cup butter, 1 teaspoonful soda dissolved in 3 teaspoonfuls of sour milk; add cinnamon and nutmeg; mix and bake slowly ¾ of an hour.

Sauce for Pudding—One pint boiling milk, 1 tablespoonful Gold Medal Flour with milk; have ready 1 teacup sugar and ½ cup butter; mix thoroughly; boil 2 or 3 minutes, add butter and sugar but do not boil.

* * * * *

_Eat Chism’s Quality Ice Cream_

* * * * *

BOILED CUSTARD

1 quart milk,
1 cup sugar,
Pinch of salt,
Yolks of 4 eggs,
Teaspoonful vanilla,
1 ounce butter.

Put milk in double boiler with sugar, salt and butter. When boiling add cornstarch which has been blended in a scant cup of water, or milk. Stir constantly. When thick turn heat off and add the beaten yolks of eggs. Must be done deftly so as to prevent curdling. Add vanilla when the custard is taken from stove.

APPLE TAPIOCA PUDDING

Pick over and wash ¾ of a cup of pearl tapioca. Pour 1 quart of boiling water over it, and cook in the double boiler until transparent; stir often, and add ½ teaspoonful of salt. Core and pare 7 apples. Put them in a round baking dish, and fill the cores with sugar and lemon juice. Pour the tapioca over them and bake till apples are very soft. Serve hot or cold with sugar and cream. A delicious variation may be made by using half pears, or canned quinces, and half apples.

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245 LAKE ST. PHONE 1592 RENO. NEVADA

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RAISIN DUFF

Dispose 1 quart sliced, pared apples, and ⅔ cup seeded raisins cut in halves, in buttered granite baking dish. Sprinkle through them, as placed in dish, ½ cup brown sugar, few grains salt, 2 tablespoonfuls Gold Medal Flour, ¼ teaspoonful each mace and ginger that have been sifted together. Add ⅔ cup water, cover and let bake while preparing the crust. Sift together 1 cup pastry flour, 2 teaspoonfuls baking powder, ¼ teaspoonful salt and 2 tablespoonfuls sugar. Work in 4 level tablespoonfuls butter, then add milk to make dough soft as possible to handle. Roll thin and little larger than pan in which apples have cooked. Remove pan from oven, dispose crust over apples loosely, press edges to pan and cut openings in dough with scissors. Bake until crust is well done. Serve hot with custard or hard sauce or whipped cream.

BLANC MANGE

Parboil eighteen ounces of Jordan, and three ounces of bitter almonds, in a quart and a pint of water, for about three minutes; drain them on a sieve, and remove the skins, and wash them in cold water; after they have been soaked in cold water for half an hour, pound them in a mortar with six ounces of sugar, until the whole presents an appearance of a soft paste. This must then be placed in a basin with eighteen ounces of loaf sugar, and mixed with a pint and a half of water; cover the basin with a sheet of paper twisted around the edges, and allow the preparation to stand in a cool place for about an hour in order to extract the flavor of the almonds more effectually. The milk should then be strained off from the almonds through a napkin, with pressure by wringing at both ends. Add three ounces of clarified gelatine to the milk of almonds. Pour the blanc mange into a mould embedded in rough ice, and when set firm turn it out on its dish with caution, having first dipped the mould in warm water.

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

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Sierra Beer for Health Phone 581

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SAUCES

HARD SAUCE

¼ cup butter,
½ cup powdered sugar,
½ teaspoonful lemon or vanilla, or a little nutmeg.

Rub the butter to a cream in a warm bowl; add the sugar gradually, then the flavoring. Back it smoothly in a small dish, and stamp it with a butter mould or the bottom of a figured glass. Keep it on ice till very hard; or pile it lightly on a small fancy dish and you may call it snowdrift sauce.

HARD SAUCE

Beat one cup sugar and one-half cup butter to white cream; add whites of two eggs; beat few minutes longer; add tablespoonful brandy and teaspoonful extract nutmeg; put on ice until needed.

CREAMY SAUCE

Cream two tablespoonfuls butter; beat in by degrees one-half cup powdered sugar, two tablespoonfuls each of thick cream and sherry. Beat long and hard. Just before serving stand bowl over hot water and beat until sauce looks creamy, but is not hot enough to melt the butter.

BRANDY SAUCE

Melt one rounding tablespoonful butter. Add three level tablespoonfuls 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_”

_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.

* * * * *

CHALMERS 1917

Detroit, Mich., U.S.A.]

_Quality First_

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_

_For Dutch Lunches_

_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

_The Home of_

_Sierra and Royal Beer_

_NEVADA PRODUCTS_

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.

* * * * *

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_

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

One can of tomatoes, quart of fresh, ripe tomatoes, one-half cup rice, two tablespoonfuls of butter and one of Gold Medal Flour. Peel and slice the tomatoes and put over the fire in a granite kettle, with one quart of cold water. Let them heat gradually and then add an additional quart of cold water. When this boils, put in the rice, pepper and salt to taste, and continue the boiling until the rice is tender; then stir in Gold Medal Flour and butter, half teaspoonful baking soda and one pint of milk. Boil for a few minutes and serve.

* * * * *

MARRIED LIFE
START RIGHT
BUY A PIANO

WESTERN MUSIC CO. RENO, NEVADA

* * * * *

_Meacham’s_

AMERICAN GROCERY CO.

Phone Your Orders to 41

_Our Specials_:

Meacham’s Spoon Brand
Coffee
A Silver Spoon in each package

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The Just-Wed Cook BookChapter L: T. BOOTH, Manager (2)

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