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E%PE RIE NCE A L L O S NO D ISPU

OOK
C OL O R A
TEW D O

OOK
.

B B B B BBB B B BB

THE YOUNG L AD IE S MISSION BA ND

’

—
OF T H E

CENTR AL PR ESBYTE R IAN CH R CH U .

D E NVE R ,
C OL OR A D O .

P ri c e, 25 c en t s .
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K E E P N O T H IN G

NO SHODD Y .

No P
aperSoles

e se ll y o u go o d
S h o es at th e sa m e

p r ic e c om m o n go o d s
a re so ld ,

B UT

e w ill keep ou rs in rep a ir %

exc ep t th e
soles) u ntil th ey a re w orn ou t .

e a re a b e, l by o ur New G erman Method, to fi t a ny

fo o t h o w ev er cr ook
, ed, wide or nar r ow it m a y be . S end in
y o u r o r d ers b
y P o sta C a r d l .

2 6 FI FT E E N T H ST .

D E N VE R .
 You (m l /m t c o
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as y o u d id E a st .

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V
C OL OR A D O

OOK OO K ,
PUB L I SH E D BY

TH E Y O UNG L M I S S I O N BA N D
’
A D IE s

OF T H E

CE NTR A L PR E SBYTE R IAN CHU

R CH .

E V E R Y R E C I PE
I N T H I S BO O K I S A T T E S T E D BY T H E L A D Y \VH OS E N A ME FO L L OWS
IT . U F A I L T O G E T G OO D R E S UL T S
IF Y O IT IS Y O UR

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FA UL T A N D N O T T H E F A UL T O F TH E
N
,

F D IR E C TIO S .

. 3 m __

FO R D I R E C TI O N S
A S 1 0 T HE
'
PL A C E S T O G E T T H E R I G H T K I D O F M A T E N R IA L S AND
D O Y OU R S H O PPI G N
S E E T H E A D VE R TI SE
,

A T T H E T O P O F T H E PA G

C OPY R I Q HTE D .

D E N VE R , C OL OR A D o .
,
 A N I N D I S PE N S I B L E I N G R E D I E N T.

A ga a a
youn l d y whos e m o th e r w s f mous for h er oo d c e w a s onc e s ed by so m e g ak ak
a g a ak a
, ,
'
fri en d s wh er e sh e w s v isi tin to m ke th em so m e c e such a s h er m o th e r m de a t
a a
ho m e S h e s id sh e coul d not s sh e d id not h v e ll th e i n red i en ts T o th is th ey a a g
a a a a a
. .
,

r epl ied th t sh e woul d h v e no troubl e on th t cco u n t s th ey w oul d buy h er e ery

g N a ak a ak
v
, ,

th in sh e n eed ed o s id sh e wh en m o th er m es c e sh e p u ts in lo ts of
“ % “

a O a
.
, ,

co m m o n s ens e a nd y ou c nno t buy th a t a t th e stor e M R A L : L et ll who u se th is

%

k a a
, .

C oo B oo k co u n t th is a s p r t of e ch r ec ipe

US E C O M M O N S E N S E A C C O R D I N G T O T A S T E

C O LLI E R
D E
C
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LE ELAV
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é 1 883
 S O UP S

T o m a t o o S u p.

Par e and ch op tw o good siz ed tomato es P u t i nto o ne qua rt .

o f boi ling wa te r an d let boil tw e nty mi nut es

,
Th e n tu rn i n o ne .

quart o f milk at th e sam e tim e ad ding a tea spoon ful l o f bakin g

,
-

p owd er to p r ev en t th e a sc id ity o f th e tomato es tu rn ing the m i lk .

Add s ix roll e d crack ers a pi ec e o f but te r th e siz e o f a n egg sal t

, , ,

and let boi l up Ad d a littl e p epp er

. M RS A BB O TT . . .

T o m a t o o S u p .

H al f a th r ee p ou n d can o f tomato es 3 p i n t an d a h al f o f boi l

-
,

i ng wa te r B oi l fifteen m inu t es Add a sm all salt sp oon ful l o f

. .
—

cooking soda an d th e n a pi nt an d a h alf o f s w eet m i lk S alt but

,
.
,

te r an d p epp e r to tas te C ru mb i n a few oys te r crack e rs

. .

M RS B R O O K E R . .

P ta t o o o S u p.

Tak e I rish p otato es % par e an d cu t i nto s mal l bits so th at th er e ,

will be ab ou t two qu ar ts wh e n th e y a re al l c ut u p Pu t th e m i n a .

p o t con tai ning about fou r quarts o f boilin g wa te r and let th em boi l ,

t il l soft . Pu t in to a fryin g pan about h alf a cu p ful l o f bu tt e r % let

i t m elt an d add a cu p full o f flou r % sti r it an d k ee p smoo thin g it
,

w i th a kn ife ti l l i t i s n ic ely br own ed Do n ot let it get i n to to o

l arg e lu mp s H e r e and th e r e a pi e c e not qui te as larg e as a p ea
.

w il l be righ t but th e m ost o f i t sh ou l d be fi n e r Wh en th e pota to e s

,
.

a re d o n e put t h e b rown ed fl ou r in to th e p o t with th e m S eason

MRS H C DOL L
.
,

wi th p epp er an d salt an d th e soup i s don e

,
. . . . .

Noo d le S o u p .

Fo r stock : B oil o ne sh i n o f b e ef, an d strai n % aft er i t cools ,

ski m o ff fa t Fo r n oodl e s : O ne egg,

. h al f a n egg sh ell o f wa te r -
,

o ne tea - spoon fu l l o f sal t , flou r to mix R ol l th in as pap e r % th en .

rol l as y o u d o a j el ly cak e a n d c u t v ery th in an d sp r ead to d ry

, .

O n th e s econ d d ay p ut o n th e s tock and h ea t to boiling h o t th e n ,

ad d th e n ood l es an d boil ten m inut es M RS J M O N TG O M E R Y . . . .

4

37 3 A RA

FO R S O U R
B L

PA H O E
.

PA INTS OILS G L A SS A ND
,
.

STR E

,
,
SO

E T,
U PS

s eason wi th sal t an d p epp e r th e n strain an d s e rv e h o t

,
ou
—

To th r ee pounds of l ean b eef o ff th e rou nd an d ch opp ed fi ne

C ook ric e barl ey toma to e s and p o tato es w e ll

—
,

an d th e n add to th is liqu or l etting th em si mm e r tog eth er fo r h alf

an h ou r.

B
,

M RS H C D O L L
a rl e y

wash it and pu t it i nto col d wa te r to boil % add salt an d b oil th r ee

or fou r h ou rs S et i t asid e T h e n ext day tak e o fi all th e fat
. .

S trai n it Add v eg etabl es to suit As soon as it boils put i n

.

your barl ey o ne cu p ful l o r m or e acco rdin g to quan ti ty and let

,

it boil o ne h o u r . M R S GE ORG E
M E A TS

ES 8: CO

ill o

tak e tw o quarts o f col d wat e r % let it si mm e r for fou r or fi ve hou rs

or till al l th e j uic e is extract e d from th e m eat % let it com e to a
boi l onc e i n a whi l e th e n ski m Aft e r th e j uic e i s e xtrac te d .

B uy a shan k an d h av e th e butch e r cut i t i nto s ev eral pi e c es %

,

,
o

.
n

u
.

p.
.

W
D
A LL
E NV

,
E R
,

PA PE R
,

.
C OL O R A D O

“
.

.
,
.
,

.
,

M E A TS

Sm o th e re d C h i ke c n .

D r ess young ch ick ens %wash an d let th e m stan d i n wat e r half an

hou r to mak e th e m wh i t e put i n a bak ing pan (firs t cutting th e m
op e n a t th e back sprin kl e salt an d p ep p e r ov e r th em and p u t ,

a l ump o f bu tte r h er e an d th e re th en cov e r tigh tly with an oth e r

,

pan th e sam e siz e an d bak e O ne h ou r B ast e oft e n wi th butt e r

, . .

A d el iciou s dish I t is a S ou th e rn m eth od

. .

MR s H C D O L L . . . .
w
M E A T S— E N T R E E S. 5

J C O L L I E R
“

.
,

PH O T O G R A PH E R ,

41
5% L A R IME R STR E E T

W
,

D E NV E R , C OL OR A D O .

V ea l L o a f.

Th r ee p ou n ds fin ely ch opp ed v eal th r ee eggs si x smal l crack , ,

e rs two tabl e spoon s fu ll o f sal t o ne tea sp oon ful l o f p e pp e r %

,
-
,
-

mi x w e ll % bak e tw o h ou rs ad d a li ttl e b utt e r B ast e wi th bu tt e r .

and wat e r . MRS H C DOL L . . . .

Mi nc o e L a f .

S ix p ou n ds raw v eal o r b eef tw el v e wat e r crack ers rol l e d

of ,

fi ne, si x eggs b e at en tog eth e r l igh t tw o tabl e sp oon s ful l o f sal t ,

-
,

tw o tab l e Sp oons fu l l o f p epp e r an d bu tt e r th e siz e o f an egg

-

M RS H O W A R D
, .

. .

E N T R E E S e%
fi
I V
,

C h i c ke n o C r %u e tt e s.

Tw o p ou n ds of col d fowl o r v eal two o r th r ee sw e et b r ead s ,

-

par boil ed an d min c ed fi ne s eason with salt n u tm eg cay enn e

-
, , ,

p epp er rin d an d j u ic e of a l e mon a tea sp oon ful l of Fr en ch

, ,
-

m u s ta rd butt e r th e siz e o f an egg o ne egg

,
et th e wh ol e wi th ,
.

mil k o r cr eam su ffici en t to ma k e a past e m ou ld i n form s wi th th e ,

h an ds fun n e l shap e cov e r wi th crack e r cru mbs an d egg fry i n

,
-
,

lard ligh t b row n % i ns e rt a Spri g o f parsl ey i n th e smal l end aft er

th ey a re fri e d S en d to th e tabl e h o t
. .

M R S j o H N H O WA R D ’

. .

P o ta to C r o %u et t e s .

S eason col d mash ed p ota to es wi th p e pp e r an d salt % b eat t o a

cr eam wi th a tabl e sp oon fu l l m e lt e d bu tte r
,
—
to e e v ry C u p fu l l o f
 W
6 E N TR E E S .

J J SM ED
. . LEY ,
D . D . S .
JH
. . B E L A S, D . D . S .

D RS . SME D LEY BE ALS ,

D E N T I S TS ,

R OO M 7, SK I NN E R
’
S BL O CK , C O R N ER 1 6T H A ND L A R E N E S T EE T
C R S, D EN E V R .

N itrous ox id e u sed f or z lz e pa inless extra c tion o f feet/z

‘
gas .

potato es Add two w el l b eat en eggs an d som e m inc e d parsl ey

. .

R ol l i n t o smal l balls dip i n b ea ten egg th en i n cru mbs an d fry , ,

i n h ot l ard . MR S W F T H O M PS O N . . . .

Om el et .

Th r ee eggs % b eat w h it es an d yol ks s e parat ely % o ne tea spoon -

fu l l o f fl ou r b e at en wi th yol ks % a pi ec e of bu tt er hal f as larg e as

an E nglish wal nut m e lt e d i n a cu p o f sw ee t m ilk S ti r i n th e ,
.

whit es j u s t b efor e pu ttin g it i n th e w el l bu tte r ed spid e r and add ,

a l i ttl e sal t Partly cook on top of t h e stov e an d set i n th e ov en

.

t o brown . A V WE L L S . . .

M a c on
a r i a nd Ch e e se .

B oi l th e macaron i u nti l t en d e r
Th e n put i n an ea rth ern dish .

firs t a lay e r o f macaroni th en o ne o f grat ed ch ees e Add bu tt e r ,

.

an d a littl e sal t Fi l l th e d ish with m il k an d pu t in th e ov e n

.

unti l b rown .

S am e as abov e with th e ex c ep ti on o f mush rooms wi th th e

ch ees e . M RS ABB O T T . .

C h ee s e .

O ne tea - cu p full of ch ees e two tea cu ps full o f mi lk two tea

,
-
,

cups ful l o f br ead crumbs tea sp oon o f p e pp er sal t a li ttl e

, , .

mus tard . M RS ABB O TT . .

I n n d ia B a n oc
n k .

I nto int of corn m eal sti r o ne pint o f sou r mil k h alf tea
o ne p ,

sp oo n ful l o f sal t one tabl e sp oon ful l m el ted but te r tw o tabl e

,
-
,

spoon s ful l sug a r two w el l b eat en eggs % th e n s ti r o ne pin t o f

,

wh ea t flou r h alf tea sp oon ful l o f soda d issolv e d i n warm wa te r -

M RS H O W A R D
.
,

B ak e fifteen m i nu tes i n sh al low pan . . .

 E N TR E E S. 7

MA D A M E KE ITH
U U
,

ASH NABLE MD ST
F E ,
Cutt in g and Fitt in g a Specialt y .

S H O PP I N G a n d D R E S S R E F O R DI A G E
S O L I C I T E D . S A M PL E O F
N U
N
C Y . C O N TR Y OR D E R S
G OO D S SE T.

47 1 C H A M PA S TR E E T ,
D E NV E R , C OL OR A D O .

C a lf ’
s B ra i n s.

S oak i n sal t and wat e r an h ou r Par boi l fi ve m inut es adding .

-
,

to th e wat e r o ne tea Spo on ful l vi n ega r an d a littl e salt Th en

-
.

pl ung e th e m i nto col d wat er Wh e n co ol r e m ov e th e fibrous

.
,

m embran es a roun d th em cu t i n n eat sl ic es about o ne h alf i n ch

,
-

th ick egg an d br ead c r

,
um b th em an d fry i n a skil l et with p ar t
—

butt er a nd pa rt la rd m ostly l ard,

M RS M B E N E D I C T . . . .

F r i ed S w ee t B re a d s.

C ook e d x ac tly the sam e as brai n s

e ,
e xc ep t to p arboi l a l ittl e
long er an d d o n ot ad d th e vin egar . M RS M B E N E D I C T
. .

Sw ee t -b r e a d C r o %u et t es .

S oak tw os ets o f sw eet br ead s in salt an d wat er fo r an h ou r

- .

Th e n par boi l tw en ty m inut e s W h en cool r em ov e lit tl e pip es

-
.

an d ski n an d cu t i n smal l bi ts Mak e a rou x by p utti ng i n a .

sauc e pan o ne tabl e spoon fu ll of bu tter % wh e n bu bbling h ot sti r

-

i n o ne an d o ne h al f tabl e sp oon s fu l l flou r an d add o ne tea cu p

- - -

ful l o f mi lk % let com e to a boi l Ad d to th is th e bits o f sw eet .

br ead s % tak e from th e fi re add th e yol ks o f two w ell b eat en eggs

,

an d r etu rn to th e fi re a few m i nu t es to set but d o n ot boi l

~

,
.

W h en cool form in to croqu et tes rol l th e m fi rst i n crack e r

, ,

cru mbs th e n di p i n b eat en egg th e n agai n i n crack e r an d fry in

, , ,

boil ing lard . MRS M BE N E D IC T . . .

8

Pu t
K I L PA TR I C K

The L arge st

41 0 A N D
and

V E G
V E G E TA B L E S

Be st Furn it ure House in D e n ve r

41 2 L A

F ri ed C
T A

C ut down th rough each row with a kn ife th en cut from th e

i n th e c orn frying about fiftee n minut es tu rn in g oft en to k eep

,

from burn ing but l et ti ng both sid es bro wn

,

H av e th e tomato es all
,
F

e
ri ed T o
on
r

M RS ABB O T T

th e m ) R ol l i n flou r in which mix sal t an d p e pp er H av e r ead y

,

a ski l l et of h o t d rippings or butt er i nto wh ich d rop th e m Fry

brown an d turn th em taking car e to p r es erv e th e form
,
a

v en siz e rath er smal l than larg e P ee l

t will
tak e about h alf a n hou r to fry d on e Th e n l ift on to m eat pla t ter
.
B L

i n to spi d e r cou pl e sli c es of pork fryi ng out th e fat : th e n p ut

,

t
.

o
W
W
es.
.

BR O

,
,

.
R E NCE

E S

.
.

.
.
N

.
,

ea r
.

car efu lly tu rn mil k with a lit tl e butte r into skil l et o r cr e am is

, ,

b ett er s eason an d th ick en wi th flou r and tu rn ov e r tomato es

M RS H C D O L L
.
, ,

Mak es a n ic e br eakfast o r supp er dish . . . . .

F r i ed S% u a sh .

Tak e crook ed n eck squash cut i t i n th i n Slic es and soak for

,
_

about two h ours i n sal t an d wat e r Dip i n a batt e r mad e of m I lk

.
,

egg an d flou r th en fry brown i n butt er

,
M RS ABB O TT . . .

C onr O y st e r s .

O ne pin t o f grat ed gr ee n corn two eggs as mu ch wh eat flou r

, ,

as wi ll mak e it adh er e tog eth er % b eat th e eggs mix th em w i th ,

th e grat e d corn add flou r to mak e a past e % fry as you do oyst ers
,
.

M RS J O H N H O W A R D . .
E .

oi l s
5

And G eneral
. D AY

W
W
.

290 SE
V E G E T A B L E S— S A L A D S

V E N TE E N T H
MA N

staura nt an d hot e l work Dai ry cans an d sh ipping can s fo r

R e

Tak e one d oz en e ars of sw eet corn o ne p int c r e am thr e e

J ob

eggs fou r tabl e spoons fu ll o f flou r o ne tabl e sp oon fu l l o f s uga r

,

te spoon fu l l eac h of sal t an d p e pp e r

a -
-
U FA C TU R E R S

e pay sp eci al att e n ti on to j ob w ork of e v e ry d e scri p tion

.

G r ee n onC

a li ttl e bu tt e r an d sal t to th e tas te G rat e th e co rn b ea t the eggs

and sti r all w e ll tog eth er th e wh it es last B ak e o ne hou r

>
6 ,
,

M RS H O WA R D

S A L A D S

tard milk an d eggs % h ea t vin ega r boili ng h o t an d th e n s ti r in

,

m ixtu r e very rapid ly % let b oi l o ne min u te an d th en p ou r ov e r

cabbag e ch opp ed fi ne
C

O ne tea - s p oon fu l l of flour , two tea - s p o ons fu l l o f sugar o ne

tea -spoon ful l o f m ustard , o ne —half cu p fu ll of mil k , o ne -hal f C u p
ful l o f vi n egar , o ne sp oon fu ll o f bu tt e r , o ne egg an d o ne hal f
M ix flou r , sugar , mus

M M A V R A TC L I F F E
.
.

o
r

ld
.
,

Sla w
,

Pu d d i
ork

.
ers
S T R E E T D E N VE R C o L O R A D o

.
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ng
,

.
.
.

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-
in Metal

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:9

.
m

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e

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nm xc xs

-
9

C re a m D r e ssi n g fo r S a la d .

cup of s w eet c r e am H eat al most to boilin g S ti r i n a

O ne .
.

tabl e sp oon fu ll o f c orn sta rch w et wi th a littl e mi l k fi rs t

-
B oi l , .

two mi nut es s ti rri ng all th e ti m e Ad d tw o tea spoons fu ll of

, .
-

sugar an d ta k e from fi re Wh en half col d b ea t i n wh i p p ed wh it es

, .

o f two eggs Wh en cold w h ip i n two tabl e spoon s fu ll o f b es t -

salad o il som e p e pp e r m ad e mu stard salt t hre e ta bl e spoon s

, , , ,
—

full o f vin egar an d p ou r i t ov e r th e salad

, M RS G E O R G E . . .
1 0 S A L AD S.

D E AL E R I N

PA PE R ,
6
3 9 H O L L D Y S T R E E T D E N VA A
E R C OL OR D O A
ea e ew W a ea e e awe e a ee e e
.
, ,

l r in Book N s a nd r pp in g Pa p r P p r B gs Pr in t rs R u l d G o od s %
N ew
D
’

, , ,

s Book a nd Job I n ks % G old L f B r on Po d rs a nd Pr in t rs S u ppl i s gen

, ,
z ,
’
~

G ree n D r e s si n g
'

for L e tt u c e or Fi hs .

Two m ed iu m sized pickles two anch ovies or a tea spoon ful l .

-
‘

o f th e paste Of th ree soft an d two hard boi led eggs th e yolk s ,

only o ne tea spoon ful l o f Fren ch mustard two even table sp oon s
,
-
,
-

full o f chopped parsley salt to taste R ub u p with Oi l to the con

M RS IO H N H O W A R D
.
,

sistency of cream . . .

Ch i c ke n S al a d .

B eat the yolks of th ree raw eggs very ligh t i n a dee p dish a nd
mix i n gradual ly on e pin t of O live Oi l Th en add o ne and o ne .

h alf tab le sp oon s fu ll o f mustard m ix th e yolks o f fou r hard

-
,

boi le d eggs with two mashed p otatoes a n d o ne h alf tea cup ful l - -

O f vi negar S ti r this slowly an d l ightly in to th e former C lean an d

. .

ch op fou r h eads of cel ery leaving i t to soak i n c ol d water % th en

turn it i nto a cloth and w rin g it dry P reserve th e l eaves to gar .

ni sh th e dish This d ressing is su ffi cient fo r o ne pai r of large

.

ch ickens the m eat of wh ich mu st be ch opped fin e an d seasone d

,

with sal t an d pepper before the d ressin g M R s S PI NI N O . . .

M cn
e xi a Ch i c ke n S a l ad .

B oil tende r n ice ch icken ch op th e meat well rem oving

o ne , ,

every scrap o f fat gristle and skin Take th e best part of a small
, .

cabbage discardi ng al l th e pith an d green leaves C hop fin e

,
. .

Th ere shou ld be about o ne p int w hen chopped C hop h alf as .

m uch c ellery a nd mix well with th e ch icken

,
B oil fou r eggs very .

hard W ork th e yol ks to a paste Take a gi ll o f good sweet

. .

olive Oi l o r a gill o f melted butter an d mix it with th e egg Add

, ,
.

o ne tea spoon fu ll o f p epper two tabl e spoons full of mixed mus

-
,
-

ta rd on e tea spoon ful l Of vin egar and on e tabl e spoon ful l o f

,
-
,
-

salt I f you l ike add h a lf a cup o f grated h orse radish M ix i t

.
,
.

all togeth e r h alf an h ou r be for e u sin g M RS G E O R G E . . .

 T
CLO
C om
SKINNE R BROS

HNG F RNSHNG GOODS

er L
A ND
,

a w renc e a nd
W
S A L A D S— S A

U
H O L E SA L E

M E R C H A N T TA I L O R I N G
S ixteenth S treets, D

L ob s ert S a l ad
UC E

.
S.

W R IG HT

enver,
.

C olora d o
,

.
l l

W
To the yolks o f fou r h ard boil ed eggs add a little p e p p e r and-

salt an d a gi l l O f vi n egar S ti r this al l togeth er C u t u p som e

.
~

celery o r cabbage fin e m ixcarefu lly with th e lob ster i n th e d ish

,

in which it i s to be served Th en p ou r th e mi xtu re over it

. .

MR s GE O RG E . .

T om at o S al ad .

Tak e th e skins cut i n th i n slices an d lay i n a sal ad bowl

o ff , , .

Mak e a dressin g by w orking a tea sp oon full of salt an d made -

mustard a littl e p ep per the yolks Of two h ard bo il ed eggs with

, ,
-
,

two tabl e Spoon s ful l Of melted butter Then w h ip i n five table

-
.

spo on s full Of good v i negar P ou r over th e tomatoes and l et it

.
,

cool for an h ou r before se rvi ng M RS G E O R G E . . .

g
1’

g UC 55
D
S A E S

il d Pl u m C at sup .

To ten p oun ds o f plum s tak e fiv e p oun ds Of sugar B oil mash .

, ,

and strain th e fru it Fo r e very quart i u ic e add rather m ore

.

tha n on e and o ne hal f p ints O f vin egar Ad d ci nn amon cl oves

-

MR s H O WA R D
.
,

an d nu tm eg B oi l fi fteen min utes

. . . .

Tom at o C at sup .

B oi l tom atoes an d strai n i n a sieve gallon ofjuic e pu t . TO o ne

fou r sp oons full O f salt fou r O f bla c k pepper fou r 0 1 groun d
,
/
,

m usta rd th ree of al l spice t wo O f ci n n am on o ne C u p o f suga r

, , , ,

o ne quart o f vi n egar B oil unti l thick

. M RS L B FR A N C E . . . . .
 SA UC E S .

ROBT M 18 8: CO
’

rn e r d S t o u t S tr ts , D ee en er
( a nc
Co 1 6 th an v ,

B roft B l o c k ) .

ea er
s in me ies
rocer -

C HOIC E FR UI TS , E TC .

C o ld C a t sup .

P eel h al f peck ripe tomatoes cu t i n smal l pi eces d rain in

o ne - , ,

sieve O ne cup ful l of salt on e cup ful l O f suga r on e cu p ful l o f

.
, ,

mustard se ed o ne root o f h orse rad ish grated two roots O f

, ,

cel ery ch opped (good sized on es ) two table sp oon s ful l Of black ,
-

p epp er o ne tea Spoon ful l o f ci n n amon o n e t ea spoon full of

,
-
,
-

allspice o ne tea Sp oon ful l o f m ace th ree pints Of strong ci der

,
-
,

vin egar R eady for u se i n a week

. M RS AB BO TT . . .

C h il i S a uc e .

Three dozen large ripe tomatoes o ne dozen on i on s eigh t

, , ,

green peppers twelve tea cups full Of vinegar three tea spoon s
,
-
,
-

ful l each O f cloves cin n am on and gin ger five table spoon s ful l Of
, ,
-

salt sugar to taste C hip fin e an d boil fou r h ou rs or u ntil th ick

, .
,

as y ou like . M RS D B K E E L E R . . . .

C h il i S a u c e .

E leven p ou n ds tomatoes p eel ed si x green peppers th ree

of , ,

large oni ons fou r co ffee cups fu ll o f vi n egar three table sp oon s
,
—
,
-

ful l O f salt six table sp oon s ful l O f su gar th ree tea spoons fu ll
,
-
,
-

each of ginger cloves allspice cinnamon an d nutmeg C h op th e

, , ,
.

tomatoes peppe rs an d on i ons B oi l tw o o r th ree h ou rs

, . .

M R S K I L PA .
'
I R IC K
‘

.
 . fl m
m w

Fine Carriages .

3 79 a nd 3 81 A ra p a h oe, b e t wee n 1 sth a nd l 6 th S ee

tr ts .

N . R O BE R TS ON ,
M a na g er . P 0 . . BO% 23 21 . H . C . D OL L , S ec reta ry

PI OK L E S

C h ow c h ow .

W
O n e p eck gre en three oni on s six green p eppers al l
ta m a to es . , ,

ch oppe d o ne half pin t of sa lt Let th em stan d over n ight i n a

,
-
.

cullend er o r sieve th en d rain O ff th e brin e C over with vin ega r

, .

an d boi l slowly o ne h ou r P u t t his into a kettle Take o ne . .

pou n d O f bro wn sugar on e table spoon ful l of grou n d cin n amon ,

-
,

o ne table sp oon ful l o f all sp i ce o ne h alf te a spoo n fu l l Of cl oves

-
,
- -
,

o ne h alf tea sp oon fu l l O i p epp er o ne fou rth cu p ful l o f mu stard

- -
,
-
.

Add i t to th ree pi nts O f vi negar boi l i t and pou r ove r th e ch opped ,

pickles an d cover up M RS ABBO T T

. . .

C ucu m be r Pi ck es l .

P ut th e cu cu mbers down i n sal t an d l et th em stan d twenty

.

fou r h ou rs Th en tak e th e m o u t an d d rain P ut en ough vin ega r

. .

o ver th e fire to cov er th e pickles S pice with bl ack p e p per .

,

cloves all sp ice bay leaves horse radish an d green p eppers Let
, , ,
.

th is al l come to a boi l th en pu t i n th e cu cumbers an d ski m w hil e

,

boi lin g Ta k e o ut th e cuc u mbers and place th em i n a j ar an d

.
,

p ou r th e h o t vi n ega r over th em Th en pu t th em i n a cool p lace . .

M R s L B FR A N C E . . . .

a sh i ng n P ck e to i l .

O n e p eck O f green tom atoes tw o on i on s two green p eppe rs , , ,

a han d fu ll of h ors e radish C h op fin e an d sp ri n kle with salt . .

Let th em stan d tw enty fou r h ou rs th en drain I f too salt p ou r -

,
.

fresh water through th em W h en d rai n ed spice with o ne tabl e .

14

JA
.

41 4
. C HA IN

BOOKSELLERS ai%STATIONERS
f l

L A
.

C HA IN

R I ME R
I W ,

’
'

ozt la z z zgs ,

S TR E E T,
S B HA R

ea e e
Art D p r t m nt S c on d Fl oo r

Fir/t ing

spoon fu ll of cloves on e table sp oon ful l Of cinn amon tw o tabl e

,

sp oons ful l of wh ite mustard seed on e table sp oon full o f celery

seed o ne pou nd o f sugar C over with go od vi negar C ook
,

sl owly thre e o r fou r h ou rs sti rring Often

.

P I C T UR E S A R T I S T S MAT E R I AL S F R AM E S

MRS R A Y M O N D
,
BR E

-
’
AD

Ta o/ale , Fa ncy

,
D Y
S

HA R D Y
.

.
D
G
.

ood s ,

E N VE R

-
,

E tc .

,
B C .

,
.

C OL OR A D O

.
,
BA N C R O F I

.
,
’ ‘

,
.

-
2 —i <'

D S
4+
B R E A
-
9 < I

E x ce en
ll t B ake r ’s Y ea s t.

P are n i n e potatoes the size O f an egg Then take o ne p int o f .

h ops ti e the m i n a mu slin bag an d p ut th e m with th e p otatoes i n

,

a p ot with th re e pints of water an d boi l u nti l th e potatoes are ,

very soft and there remains o ne qu art of wate r Tak e o u t th e .

hops an d mash th e p otatoes through a cullender i n to a ston e j ar .

Add on e table sp oon fu ll Of ginger two of salt three o f brown

-
, ,

sugar an d on e co ffee cu p ful l of good fresh h op yeast I t should

-
, .

be mixed rather warm and kept i n a wa rm place to ferment Let .

i t stan d twen ty fou r h o u rs then sti r w ell an d p ut i nto a glass j ar

-
,

or sto ne ju g and cover tightly S ti r u p w hen used as th e p otatoes .

settle to th e bottom O n e tea cup full o f th i s will make th re e

.
-

l oaves o f bread S ave on e co ffee m p full to start n ew yeast agai n

.
-
.

D O n ot put flou r 1 n this yeast MR s E S H AY S . . . . .

B ro w n B r ea d .

Th re e tea cups ful l Of grah a m fl ou r two tea cups ful l of c orn

-
,
—

m eal o ne th i rd tea cu p ful l of m olasses th ree large cu ps O f milk

,
- -
, ,

on e tea sp oon fu ll of soda a little salt B ak e on e an d o ne hal f

-
, .
-

h ou rs . MRS K E E L E R . .
D ON A L D FL E TC H E R

FL E TC H E R
.

W
UR C H A
BR E AD

B
S .

Ose A R R

fl
R D
. B UR C H A R
l5

D .

W
,

BR O K E R S ,
3 45 S I % TE E NTH S T R E E T D E N VE R C O L O R AD O
ea a ae a e e e e e R ea l E s t a t e in C l ra d a ea
.
, ,

l in l l kin d s of nd th e T rr it o r i s E ec t L o ns o n R l
e e a e e a
'

D o o o a .

E st t M k I n st m n ts fo r N o n R s id n t s H v m or th n L o ts
a a e e e e e e ee
v — 0 11
. .

C p it ol H ill th e fi n s t r s id nc p o r t io n o f D n v r e s o l ic it th e bu s in ss
of a e we ea w w e a e
w ho
,

ll w h o h v p r o p rty to s ll or is h to p u rc h s nd of t h o s
is h to l o n o r bo rr o m on y
.

.
,
a

ea s Y t.

P ee l an d boi l six medi um sized potatoes i n th ree pi nts of

water W h en soft pou r O ff th e water on half a p in t of fl our
. .

Mash p otatoe s th o rough ly a nd sti r i nto th e fl o u r an d water P u t

‘

asid e to cool S oak o ne ca ke O f A sh a rd s d ry yeast :JVh en soft

.
’
.

sti r i nto th e mixtu re After th e first rising beat thoroughly al l ow

.
,

i t to rise agai n a n d afte r a second beating pou r i nto a cl ose

,

covered vessel an d keep it cool W ill kee p seve ral week s O n e . .

cu p fu l l is su fficien t for fou r l oaves MR s R H O L M E . . . .

h it e B r ea d .

Al l ow a pi n t of wetting to each loaf of bread Let h al f Of this .

be buttermilk o r sou r m i lk Take s om e flou r i n a pan an d put

, .
,

i n some lard al lowing a h al f a tabl e spoon fu l l to each loaf P ou r

,
-
.

ove r thi s th e h o t w h ey from th e scald ed m i l k S ift flou r ad ding .

,

cold wate r en ough to wet th e q uan ti ty O f flou r y ou wish an d soft ,

y east in th e p roporti on Of a gil l for two loaves I n m ixing thi s .

sponge i t s h oul d be be a ten very th orough ly W hen light knead

,
.
,

well adding fl ou r to mak e i t quite stifi Let it rise agai n u nti l

‘

.
,

very light and m old ligh tly add i ng as li ttle flou r as p ossible and
, , ,

pu t i n wel l greased tin s M RS L B RO O K E R

. . . .

B uns .

Th re e cups o f sweet mi l k warm ed o ne cu p Of sugar o ne cu p , ,

o f yeast Th i cken with flou r to a batte r an d let rise over night

.
,

very ligh t Th en add on e cu p of butter an d o ne cu p O f sugar

.
,

worked th oroughly togeth er first th ree fou rth p ou n d O f cu rran ts ,

-
,

o ne tea spoon fu ll O f soda

-
som e n utmeg % thi cken to dough to ,

m ou ld an d rise agai n Th en rol l out an d ma ke i n small bal ls an d

.

p u t far apa rt i n p an s an d rise ve ry light W h en baked rub ove r .

with butte r . M RS A BBO TT . .

WW
16

M . T .

A TTO R N E Y S A T L A
ROOM
R

S
OG E R S

O n e co ffe e cu p fu ll
.

R O G E R S e. M C C O R D

O ne pi nt O f water a small tea cu p fu ll

.

in rather slo w oven until d ry th rough

28 A ND

l asses salt spoon full o f salt graham fl ou r to make i nto batter

,

.
—
2 9,

m i lk on e half co ffee cu p full Of m o

-
Of

about as thick as fo r cake two h eaping tea spoon s ful l of bak ing
powd er B ake o ne h ou r i n m ode rate oven

Po

lard o r but ter a

,

l ittle salt Make very sti ff an d w ork u ntil b rittle Make o u t

with th e h and D O n ot rol l too thin P rick w ith a fork B ak e
.

M RS H O W A R D

Two pints o f mashed p otatoes with ou t mil k very s mal l tea

’

wanted for tea make i n th e m orni ng Make o u t in rol ls afte r

dinn er .

B eat fou r eggs separately

,

M RS S PI N I N G

un

Po t a to

cup full o f lard K n ead very sti ff O n e tea cu p full O f yeast I f

.

M RS H O W A R D

Take a l ittle l ess than a pin t o f

mil k an d th e sam e quanti ty O f flou r Ad d a tea spoon fu ll o f
sugar 3 salt sp oon fu l l Of salt and a table spoon ful l of m elted
bu tter
,

m i lk To be eaten very h ot
.
—

D issolve two tea sp oons ful l of baking po w der i n th e

.

MI SS A R M S BY
-
BR E

ro

.
28 3

M
.
w

u ns
‘

u ns
n re

ed
,

ffi

ffi
AD

Bi

Bi

.
,
scu
S

F I FT E E N TH

su
-

.
.

.
-

it .
d

.
.

it .
D

.
E NVE R

-
of
-

,
,

S T R E ET

,
C

-
.
.

C OL OR A D O

.
.

‘
.

.
W
M C C OR D

.
,
.

M ix quart of flou r w ith o ne an d o ne h alf pin ts o f m ilk

o ne -
,

tw o w ell beaten eggs on e tea sp oon full of salt two tea spoon s
,
-
,
-

fu ll of baking p owd er tw o tabl e spoons fu l l of melted butte r

,
-
.

P u t in buttere d rings or cu ps an d bake till a l igh t brown .

E . E . R A VMON D .
 BR E AD S . 17

D E N T I ST .

N itrous Oxid e G a s u sed f or tlz e pa inless extra c tion of teeth .

l
ig
éla
nd 7 th ,
VE R
I

S te a n t e d C o rn B r ea d .

Th ree cup s full of corn m eal o ne cu p full O f flou r th ree cu ps , ,

fu ll o f m ilk o ne cu p n early fu l l O f m olasses on e tea sp oon ful l

’

-
, ,

of soda o ne tea Spoon fu ll o f salt S team fou r h ou rs

,
-
‘

. .

E . E . R A Y MO N D .

F re nc h R oll s .

O n e quart of warm water mil k o ne tea cu p full o f h om e

or ,
-

made p otato yeast a littl e salt stir i n flou r to make th ick spon ge
, ,

an d set i n m oderately warm place fo r fou r o r five h ours W h en .

light add on e wel l beaten egg two tabl e sp oon s ful l Of mel ted ,
-

butte r o r lard an d fl ou r to m ake soft dough K n ead well Let . .

rise ti l l ligh t wh en rol l and c ut S pread each rol l with a little

, .

butter an d la p ov e r o ne half u pon th e other W h en ve ry ligh t .

bak e fifteen or t w en ty m in utes in h ot oven .

MRS M BE NE D IC T . . .

G ra h a m B re a d .

O n e cu p full of sweet m i lk on e cup full sour mil k o ne ,

Of ,

tab le spoon fu ll Of m olasses o ne te a sp oon full of soda one tea

-
,
-
,
~

spoon fu l l o f salt graham fl o u r to m ix a s tifi batter

,
B ake on e .

hou r. M RS W F T H O M PSO N . . . .

Sof t G i ng e rb r ea d .

O n e tea —cup fu ll m olasses o ne tea C Up full of butte r h alf a

Of ,
-
,

tea —cu p full O f boilin g water p ou re d over a n d sti rred i n o ne pi n t

o f fl ou r
. B ak e i n a sh all ow pan M RS H O W A R D . . .

G i nge r br ea d .

O n e cu p butter o ne cu p O f m olasses Spice to ta st e o ne c u p

Of , , ,

Of sou r mi lk on e cu p O f sugar two a nd a half cu ps o f fl ou r fou r

, , ,

eggs tw o tea sp oons ful l O f s od a

,
-
M RS D B K E E L E R . . . . .
W
18

BR E A D

TO
full Of s od a
o ne
58 7
J E

a
.

,
.

nd 5 8 9 C h
B

G OOD S D E L I V E R E D
US S E Y
C AK E S

P A N C A K EE S

P u t i n ch opp ed appl e (tart )

.

make qu ite sti ff a nd fry i n lard

,
A
PA N C A K

am a

pp e r
l
p
T h e on ly excl usive W hol esale D el ivery W agons in th e city
St

p in t o f sou r m il k add a littl e sa lt an d half a tea spoon

Use en ough flou r to

P o t at o Pa
M RS A BB O TT
.
,
E S.

Pro p rie to r,

ree
TO A L L

itt e

ncake s
t, D

rs
A N D

.
-

.
e

.
n er

,
v

PA R T S
, 00 1 0

.
PI E S
.

.
-
.

G rate seven or eight good sized p otatoes al l th e . D rai n O ff

water th rough a sieve th en scald with h alf a p int o f boil ing sweet
,

mi l k A d d yolk s of fou r o r five eggs M ix wel l Add salt an d

. . .
,

half a cu p of fl ou r Add whites Of eggs beaten sti ff

.
,
.

MI SS A R M S BY .

G r id d l e C ake s .

O n e pi n t Of sou r m i lk part O f it cream i f conven ient Fl ou r to

,
.

m ake m ediu m th ick batter A little salt H alf a tea spoon ful l
. .
-

Of soda d issol ve d i n a tabl e Spoon full o f wa rm water Last o f

,
-
.

all two eggs wel l beaten Th ese cakes can be varie d by making
, , .

batter O f part corn meal and part flou r MR S M B E N E D I C T . . . .

 W
C AK E S . 19

C O L L IE R C L E A VE L A N D ,

LlTHOG R APHER S STEAM P RINTERS

W
, ,

FACTU
BL A NK BOOK MANU RE RS ,

M a ga z i
ggd g ofigg
s a
g
d r ‘a ls
} 3 86 Holladay Street .

W
C A K E

h it e C ake .

W h ites of o ne dozen eggs two fu ll cu ps of A sugar half cup of , ,

butte r h alf cu p o f lard three cu ps O f flour two tea sp oon s full o f

, , ,
-

bakin g powd er h alf cu p o f m ilk o ne table sp oon full o f corn

, ,
-

starch . M RS WA L L A C E . .

h it e C ake .

T wo ups of sugar h alf cu p of butter o ne C Up o f sweet milk

C , , ,

th ree cu ps o f flou r whites of fou r eggs th ree tea spoons ful l o f

, ,
-

baki ng powd er B eat sugar a nd butter to a cream th en sti r in

. ,

th e milk an d fl ou r Add whites of eggs l ast

. M RS ABBO TT . . .

h it e C ake .

H alf a cu p o f bu tte r on e an d o ne hal f cups o f suga r th re e cups

,
-
,

o f fl ou r wh ites o f five eggs

,
two th i rds of a cu p o f sw eet m i l k
,
,

on e tea Sp oon full o f baking p owder

- M RS J S D I L L O N . . . . .

S il v e r C ake .

O n e an d a h alf cu ps of p ulverized suga r half a cu p b utte r ,

of ,

t w o an d a half cups o f fl ou r h alf a cu p o f milk whites of si x eggs

, , ,

on
t h e
bette r .
M RS D B K E E L E R . . . .
20

1 96 S I % T E
1V6 an
sins DOOM 13 1 1a
E
,

NTH
W .

as em lllIl BI
AND BU AP
ILDING P ER
S TR E
F T H O M PS O N

E T,
.

spoons full o f bu tte r o ne tea spoon full of crea m ta rtar h alf tea
flou r .

.
,

.
,
,

spoon ful l of soda o ne cup of sou r cream to be mixed with th e

O n e cu p of sugar on e cup of mi lk two eggs ,

MRS H O W A R D

Ch

tabl e sp oon
Y

O ne teacu p of sugar th ree teacu ps of fl ou r on e egg tw o tabl e

,

full of butter two an d a th i rd cu ps of fl ou r two tea Sp oon s ful l o f

baking p owder Fo r frostin g use th e whites o f two eggs mi x
with sugar an d grated c hocolate % or cocoanut m ay be used ih
stead B ake i n thre e layers E E R AY M O ND
D E

a kee

.
C

n
-

c ol

,
AK

AL E R IN

at e
E S.

C ake

C ake

,
.

.
,

,
,
o ne

.
,

D E N VE R C O L O R A D O

-
,

.
,

.
,

-
.

,
,

C o c anu
o t C ake .

Two th i rd s of a cu p Of butter two cups o f sugar two and a

-
, ,

half cups of flou r h alf a cup o f sweet mil k S ix eggs two tea
, , ,

spoon s ful l o f bakin g p owd er Fo r frosting beat th e wh ites 0 1 . ,

th re e eggs to a froth add n in e tabl e Spoon s full o f sugar (pu lve r

,
-

iz ed ) and h alf a p ou n d o f cocoanut

,
S pread l ike j elly cake . .

M RS ABB O TT . .

Z o l l i c o ffe r C ake .

H alf a cup Of butter o ne cup o f suga r two cups o f flou r h alf a

, , ,

cu p o f m ilk th re e eggs on e tea spoon fu l l of baki n g p owder

, ,
-
.

FI L L I N G O n e cup of suga r to on e egg an d two tabl e spoons

— -

ful l o f water on e cu p o f fi gs cut u p fin e o ne qua rte rof a cup o f

, ,
-

C itron o ne cup o f al monds blanched an d cut u p o ne C li p of ston ed

, ,

raisin s Make in tw o la yers and sp rea d between like j el ly cake

.
, .

M RS ABBO T T . .
 W
C AK E S . 21

M BA
N
G L EY .

D E SI G E R AN D
,

R 9 1 T a b o r O p e ra H o u s e ,
oom
Th e Pioneer E ky M
gé gjgfg D VE R LO
n t in
ggzg g
i o
g
z c ou a s.
s
,

eb s er
t C ake .

O n e cu p sugar o ne cup o f m olasses o ne cu p o f milk on e

of , , ,

cup o f butte r two eggs o ne p oun d Of raisins o ne tea spoon of

, , ,
-

soda spi ce o f all ki n ds su ffi ci ent flou r to mak e it th ick en ough to

, ,

d rop B ak e th ree h ou rs I f on e l oaf add citron a nd currants

. .
, .

M R S ABB O TT . .

C o rn Sta rc h C ake .

cu ps o f suga r o ne cup o f butte r o ne cu p o f sweet m ilk

Tw o , , ,

t wo cu p s o f flo u r o ne cup Of co rn sta rch whites o f eigh t eggs on e

, , ,

tea Sp oon full o f baking p owd er Frosting : S e ven tabl e -Spoon s

-
.

o f grated chocolate wh ites o f th ree eggs hal f cup of pu l veri z ed

, ,

sugar . M RS A BBO TT . .

O ran ge C ake .

O n e cu p m i l k fou r cu ps flou r two cups sugar butter th e size

, , ,

o f an egg B eat th e yolks o f five eggs an d th e sugar an d butte r

.

to a cream . Ad d th e whites beaten to a sti ff froth ,

. Th en add
th e fl ou r
.

J E L L Y .
—
O n e cu p of sugar fou r oranges wh ites of fou r eggs
, ,
.

M R S W F T H O M PSO N . . . .

O ran ge C ake .

Two tea cu ps o f sugar five eggs beaten together th ree cups o f

-
, ,

flou r two tea sp oon s fu ll o f bakin g powd er h alf a cu p o f water a

,
-
, ,

pinch of salt th e j uice an d grated ri nd of o ne la rge oran ge Be

,
.

tween l ayers put frosti ng mad e as fo llows : W h ites of fou r eggs

beaten to a sti ff froth two a nd a half cu ps of sugar o ne tea sp oon, ,
-

ful l o f corn starch th e j uice and grated rin d of o ne large orange

,
.

M RS E D S D A Y . . . .
 WW
WW
22 C AK E S.

j oh n S inc l ar i R . . C al aw
l ay .
Joh n M . al e r
k .

JOHN SINCL A I R C0 .

M E R C H A N T TA IL OR S ,
M en s
’
F u r n is h e rs S h i rt M a n u fa c t u re r s ,

88 4 L A R IME R ST .

D E N V E R , C O L O R A D O

D c
e l i at e C ake .

The whites o f n in e eggs half a cu p o f butter o ne an d a hal t , ,

cups o f pul verized su gar h alf a tea spoon ful l of extract o f le mon ,
-
,

even tea sp oon fu ll o f baking p o w d er tw o cups o f sifted flour half

-
, ,

a cup o f sweet milk M RS K I L PA T RI C K

. . .

af e r C ake .

O n e egg a sm al l pi ece butter flav or with lemon m ix al l 01

W ith flour rol l very th in an d fry i n h ot lard
, , ,

,
h en cold sprin kl e
,
.
,

with sugar . M RS G E O R G E . .

H i c k o ry n u t C ake .

Tw o an d a half cups of sugar o ne cu p o f butte r fou r cu ps Of , ,

fl ou r o ne cu p o f n e w milk wh ites of ni n e eggs half tea Spoon fu ll

, , ,
-

o f soda i n two tea sp oons full o f wate r o ne tea spoon fu ll o f cream

-
,
-

o f tartar on e pint of n uts ch opped fin e o ne p oun d ston ed raisi ns

, , ,

h alf poun d o f fresh dates B ake tw o an d a hal f h ou rs i n a Sl ow

‘

M RS H O W A R D
.

oven . . .

C u p C ake .

Two thi rds o f a cup O f butter on e an d tw o thi rds cups o f sugar

-
,
-
,

th ree cups o f fl ou r fou r eggs half a cup of mil k o ne tea spoon

, , ,
-

full of baking powd er Flavo r to taste M RS ABB O TT

. . . .

O ran ge C ake .

Tw o scan t cu ps of sugar th ree and a hal f cups o f flou r a p i nch , ,

of salt th e yolks of five eggs th e wh ites of th re e eggs th e j uice

, , ,

and grated ri nd o f one orange h al f a cup of cold wate r two tea

spoons full o f ba king p owder I cing : B eat W h i tes Of two eggs to
, ,

sti ff froth add sugar and th e j uice an d rin d o f on e orange S p read

,
.

an d put together . E E R AY M O N D . . .
isfisféié g
gg:
’ ‘

th e yo lks first
f
G
JO H N S O N

A S A N D
2 99

VE N TI L A TIO N

,
p n ge

Ad d th e p owdered sugar B eat th e wh ites to a

.
o

Th ree qu arte rs Of a poun d o f p owd ere d sugar half a p ound o f

-

sifted fl ou r ten eggs a tea Sp oon fu ll o f extract o f lem on B eat

,

sti ff froth T o th e yolks an d su gar add alternatel y a h an dful o f

.

th e flou r and 3 Sp oo n fu l l o f th e wh ites sti rring very Slowly

M RS L B R O O K E R
S T E
E i fite en th
‘

Po
C
C

ake

rk
AK

A ND

.
E S.

A M

C ake
V
S E

e
S t re e t ,

.
y Ni

,
W
F I T T E

D E N VE R
E RAG E

.
ce .
.

,
R

.
S

.
,

C OL O

.
23

O n e p ou n d fa t salt pork free from l ean rind ch opped S o ,

or ,

fin e as to be li ke lard % half p i nt boiling water pou red ove r th is %

on e p ou n d rai si n s seed ed an d ch opped % quarte r of a poun d of
,

citron Sh aved i nto sh r eds h alf p ou n d figs cho pp ed (this may b e

, , ,

omi tted ) % two cu p s o f suga r o ne cu p o f molasses into wh ich sti r ,

on e tea sp oon ful l o f sal eratu s rubbed fin e fou r and a h alf pi nts
-
,

o f fl ou r o ne o unc e o f n utm eg o ne oun ce of cloves two ou nces o f

, , ,

cin n am on B ak e sl owly unti l d on e

. M RS ABB O TT . . .

Bl a k c F r u it C a ke .

O n e pou nd flour on e pou n d o f sugar o ne p ou n d of butter

of . , ,

twelve eggs B eat th e butte r an d sugar Ad d th e flou r and eggs

. . .

To th is ad d fou r p ou n d s raisi n s two p ou nds o f c urrants on e , ,

p ou n d of citron h al f an oun ce o f cl oves o ne oun ce o f cinn amon

, , ,

o n e n utm eg a littl e salt Flou r th e frui t well and sti r i n to the

,
.
,

cak e B a k e tw o h ou rs letti ng i t cool over n ight i n th e ove n i f

.
, ,

p ossi bl e . M R S S PIN I N O . .

Sp o n ge C ake .

Th ree eggs two cups o f pulveri zed sugar two cu ps o f flou r

, ,

m easu red after it i s sifted h al f a cu p of cold water B ake p re tty ,

.

fast. M RS L B FR A N C E . . . .
24

,
,

w ithou t d elay

S ix eggs ,
W C

.
.

O P
A

-
.

mix and add fl ou r B ake in qu ick oven twenty m in utes

.
H OVE R

S ix t e e n t h

W
Th e weigh t of th ree eggs in sugar an d th e wei gh t o f two eggs
i n flou r B eat th e yolks an d whites separately an d m ix them
.

with th e sugar Th e n ad d th e fl ou r S ti r as l ittle as p ossible to

.

m ix all togethe r Flavo r with th e j uice and grated rin d o f half a

.

l e mon o r on e tea sp oon fu l l o f lemon extract P ut into ove n

M RS W I L D E R

eggs (if large eight ) two scant cu ps o f flou r tw o scant

T en ,

cups Of sugar B eat yol ks an d sugar thorough ly % th en whites %

MRS KE E L E R

H o
g
two c ups fu l l o f sugar tw o an d th re e fourths cu ps of
Sp o

S
D E

p nge
o

at e
C

nge

,
AK

AL E R

r p n ge
S
E S.

nd

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IN

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ake
,
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C
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ake
tis

.
S ts

.
CO

-
.

,
.

.
,

.
.

flou r h alf a cup o f boil ing water B eat th e yolks an d sugar to a

,
.

froth % also beat th e w hites to a sti ff froth Add the boiling water .

to the yolks an d sugar n ext the whites an d l ast of all th e flou r

, ,
.

M ix o ne an d a h al f tea spoon s full of baking p owder with the -

flou r Flavor W ith l emon B ak e in tw o Sh eets i n a mod erate

. .
,

oven . M RS S B H A R D Y . . . .

D el i c us ru
io F it C ake .

Fou r eggs five cups Of flou r two cups O f sugar on e cu p of

, , ,

m olasses o ne an d a h alf cups of butte r o ne cup of sou r m ilk on e

, , ,

poun d of seeded raisin s quarter of a poun d o f citron o ne tea , ,

spoon ful l of soda o ne tea spoon ful l each o f cl oves cinn amon
,
-
,

an d mace th e rin d of o ne l e m on grated Makes two large loaves

,
. .

M RS L B FR A N C E . . . .
 C A K E S— C O O K I E S . 25

E A T UN N E L L CO

W
. .
,

E NVER S
’

ONFE CTIONE R S ,

870 C UR T I S S TR E E T .

W
C lo v e C ake .

O n e p ou nd sugar o ne p ound o f raisin s one p oun d o f flou r

of , , ,

h al f p oun d o f butter fou r eggs o ne cu p o f sweet milk o ne tea

, -
, ,

sp oon ful l o f soda o ne table spoon fu l l of c loves o ne tabl e sp oon

,
-
,
-

ful l of ci nn a m on . M RS W H W AL L A C E . . . .

C OOK I E S

-
o ->
I
C oo ki e s .

Tw o cu ps full Of sugar , cu p ful l of butter

o ne h alf cu p , o ne -
fu l l of m ilk fou r eggs , two
,
tea sp oon s ful l o f crea m tartar o ne
-
,

tea sp oon fu l l of soda

- . Fl avor wi th l em on an d nutmeg .

M RS M H A ST I N G S . . .

G ra n dm a ’ sPan l i C oo kie s . i th o u t E gg s .

S ix h eaping cu p s ful l o f flou r I nto this rub th orough ly th ree .

fourth s o f a cu p fu l l o f butter add tw o h eap ing cups fu ll o f sugar , ,

som e nutmeg a nd caraway seed M ix thi s with o ne an d a half cups .

fu l l o f sou r mil k to wh ich o ne tea Spoon ful l o f saleratus h as

,
-

been add ed Flou r en ough to roll o ut T h ev sh ou ld n ot be

. .

kn ead ed .
M RS K E L S E Y
. .

C oo ki e s .

H alf p ou nd of bu tter beaten to a cream quarter of a p ound o f ,

sugar m i xed with it th e yolks o f fou r hard bo iled eggs grated fin e

,
- .

Flavor wi th lemon o r to t aste Mix flou r e nough to roll th e

,
.

dough no t to o sti ff
,
.
M RS G E O R G E . .
26

3 8 4 A ND 3 86 L A
I n
W
G R
A

R E NC E Sit ,

O ne cu p fu ll of m olasses % let co me to a boil Then ad d two

E A T

tea Spoons ful l o f soda W h en cool mi x on e cup ful l o f butte r

-
.

th ree fou rth s cu p ful l o f sugar two eggs wel l beaten togeth e r
-

Th en add you r molasses an d two tabl e sp oons ful l o f wate r two

table sp oons ful l o f g inger o ne tea spoon ful l eac h o f cinnam on
-

cloves and a ll spice Add flou r an d bak e in a quick oven

O ne cu p fu l l
,
.

M RS A B BO TT

sweet m ilk th ree eggs o ne h alf cu p full o f

of
butter o ne cu p full of sugar on e tea spoon ful l o f baking pow
der a littl e ci n namon fl ou r until thi c k en ough to roll out
, ,
,
C OOK I E S

M RS K I L PA T R I C K
C

,
oo

ru

,
,
kie

lle
V A R

rs
OS L I N

s .

.
.

-
-
I E T Y

D E N VE R

,
.

-
'

.
.

, C OL O

.
.

.
,
.

M r s. R u m p l e’ s u J m b le s .

O ne pound of sugar p oun d o f fl ou r th ree fou rths pou nd

o ne -

of bu tter wh ites of three eggs an d on e whol e on e Flavor W ith

, ,

M RS H O W A R D
.
,

rose water Th e best 1 eve r ate

. . . .

D o ug nu s h t .

One egg tw o thi rds cup fu ll o f sugar o ne C u p fu

,
-
l l o f sou r ,

m il k two t a bl e spoon s ful l Of melted lard o ne hal f tea Spoon

,
-
,
- -

ful l o f soda a l ittle salt an d so m e spices

,
M R S ABBO T T . . .

C o ff ee C a ke .

O n e cup fu l l co ld Co ffee on e cu p full of brown sugar on e

of , ,

cu p fu ll of molasses o ne scant cu p full o f butter o ne egg spice

, , ,

an d fru i t i f y o u wish o ne h a lf tea Spoon fu ll Of soda - -

M RS JO H N H O W A R D
.
,

. .
W
W
W
W
A

Of
. H .

O ne
W E BE R

pou n d O f brown sugar

butt e r two eggs ci nna mon
,
.

holesale Rear of 3 82Larimer Street

,
E BE R

,
C O O K I E S — PUD D I

(S u c c es s ors

S TR A

Two p ou nds o f brown sugar tw o p ound s o f flou r o ne a nd

o ne four t h p ou nd s O f but te r th r ee eggs
—
to

A ND
O
D

S c o tc h

Sa

R ol l v ery t h i n to bak e

P
MRS H O W A R D

UD

Ch oco
,
W
E LE

n
A

.
eber .

D I N
o ne

d Ta

.0

l a te
B

,
R S

0 90 .
UC
IN
H ow /a nd

a k e.
EN

K
N G S.

G OOD S

p ou n d O f flou r o ne h al f p oun d
R oll v ery thi n to bak e

r t s.

Pu d d in g
.

G
M RS H O W A R D

.
S
,
,

,
CO

Retail 3 82Lar imer Street

W

.
.
.

,
R

.
. OW E
27

N .

q uar t O f m il k tw o ou n c es O f grat ed va n il la ch ocolat e

O ne ,
,

t h r ee tabl e spoon s ful l O f corn s tarch t w o e ggs o ne h al f cu p ful l

- -
, ,

O f p u lv eri z e d sugar B oi l th e mil k s ti r i n th e ch ocola te sta rrh

.
, , ,

sugar an d b ea ten yol k s O f th e eggs B ak e Wh e n th e pu dd i ng . .

is col d b eat th e wh i t es of the tw o eggs to a fro th an d s ti r i n half

a C u p O f pu l v e ri z ed suga r P l ac e t his fros ti ng o n th e p uddi ng
EM M A V R A TC L I FFE
.

an d s e rv e .
.

Sp o n ge Pu d d in g .

o ne pin t O f h o t m il k sti r t w o tabl e spoon s full O f flou r

I n to -
,

o n e t abl e sp oon full O f- bu tt e r t h r e e tabl e sp oon s f u l l O f suga r ,

-
,

si x eggs b eat e n w ell flavor w i th l em on B ak e un til brown Pu t

, ,
.
.

t h e d is h con tain i n g p udd in g i n to o ne la rg e r con taining wa te r .

E a t c ol d wi th cr eam .
M RS j S D I L L O N . . .
28

C N H A R T, M D

D ISEA SES OF

O ne
.

R e
.

s id en c e , 5 08 A r
W
a aho
p

su et o ne cu p fu l l O f cold wat e r fou r cup s fu ll O f flou r o ne tea

,

spoon full O f ging er o ne h alf tea spoon full O f allspic e o ne h al f

th r ee h ou rs
SA U C E

.
—
.
,
,

tea sp oon fu ll O f ci n n am on one h al f tea spoon fu ll O f clov es o ne

-
.

OME N

H A R T 86 S M Y TH E

cup ful l of N ew O rl eans m olass es o ne cup full O f ch opp ed

h alf o f a n utm eg o ne cu p ful l O f cu rran ts o ne cu p ful l O f raisin s

,

pi nch o f salt th r ee tea sp oons fu ll O f baking p owd er S t eam

O ne cup ful l o f sugar th r ee fou rth s cup fu ll o f butt er
S ti r to a cr eam Add yolk O f o ne egg an d o ne cup full o f boi ling
.

wat e r B eat wh i t e an d p ut o n top Flavor with l emon o r van i ll a

MR s ABB O TT
e

L
.

-
.

em
PU

K IN G BL OC K
Su

,
et

on P
B

,
D ING S

Pu d d i

-
,

,
-

u d
.

di
n

ng
.

s s S M Y TH E M D

g.
.

-
.

.
R

,
.

,
e
S UR
si d enc e
G E ON ,

,
45 3
,

C ur tis

.
.
.

,
-

Two cu ps O f br ead cru mbs soak ed in o ne quart o f mil k yolks ,

O f fou r eggs o ne l e mon an d ri nd grat ed an d th e j u ic e tw o

, , , ,

sp oons ful l o f cr eam o r but te r Wh en ba k ed hav e th e wh it e s

w ell b eat en wi th wh it e sugar and j ust b rown E at cold
.

. .
,

M R s FR A N K J E R O M E . .

Su et Pu d d i ng . E x c el l e n t.

O ne cu p fu ll o f ch opp ed su e t o ne h alf cup ful l O f molass es ,

-
,

o ne cu p fu l l O f r a isi ns o ne cup full O f sou r mi l k o ne tea spoon

, ,
-

full O f soda fou r cups full O f flou r S t eam th r ee h ou rs T o be

,
. .

e at e n with h ot sau c e Th is w ill k eep a w eek or m ore an d i s n i c e

.

st eam ed ov er . M I ss A R M S BY .

Su et Pu d d i ng .

O ne cup full o f su et o ne c u p fu ll of m olass es N ew

egg, o ne , ,

O rl eans o ne cup full of sou r m i l k o r coffee o ne tea spoon fu ll o f

’

-
, ,

soda tw o c up s tul l O f fl ou r o ne cup full O f raisins o ne cup ful l O f

, , ,

currant s . MR S D B K E E L E R . . . .
G enera/ Subscm

e ggs
’
fi onAg

a k aa
.
CHA R

B O O K

S ix tabl e spoon s fu l l

ov en V ery nic e wh en cold

.
-
,
a ga
T h e L ife of C h r ist by R ev F W F rr r D D
S
F in e a rt p ubl ic tions of C ss ell Pette r G l n

F R
a
.
’
L
S O L I D
a aa
.

a aa
ak

cups ful l O f cold wat e r In t h e morn ing b ea t th e yol ks O f th r ee

put th em into o ne qu ar t O f mil k add o ne h eaping tea cu p
,

Th en bak e it Aft e r th is add a frosting mad e from th e wh it e s o f

,

th e eggs an d o ne tabl e sp oo n fu ll O f sugar an d brown it i n th e

.
W
flaa

fu ll o f sugar an d a l i ttl e salt also th e tapi oca B oi l this m i xtur e

,

l ik e c us t a rd Wh en n early col d flavo r wi th vani ll a o r l e mon

-

M RS E V W E L L S
E S

a
.
PU D

Th e E r l y D y s of C h r is ti n ity % T h e H r m ony of th e Bib l e wi th S ci enc e

a bo v e boo s t ken to your hous e for ex m in tion a t your r e%u es t by p o st l c r d

oc P n g
Ta pi

tapioca soak ed ov e r night i n two tea Of

O N

D a n te s I nferno Pu r tory a nd P r d ise illu st r ted by M G u st v e D or e % M il ton s

aa a a

.
,
D I N G S.

on d on a nd N ew Y or %
P r d is e L o st % D or e Bibl e G ll er y % E gy p t : D escr iption H is toric a l a nd Pic tu r es %u e
a
by Prof G E b ers % C ss ell s I llus t r ted S h es pe re % T h e C oun tr ies Of th e W orl d %
a a

a
,

A ny of th e
,

T h e C h il d s L ife O f C hr is t %
I N

,
’

ddi
,

,
E STL E

S T A L M E
pi 81 C o , L

,
.

.
.
,

,
.

.
N
Y

.
T S

’
,

.
a a .

.
.

-
29

k’

Ch ee se Pu d d i ng .

O ne pin t O f b r ead cru mbs on th e bottom of a p udding dish .

Th en add a sprinkl e O f grat ed ch ees e a littl e butt er in smal l ,

p i ec es a littl e salt an d p epp e r Al te rnat e u ntil th e dish i s fu l l

,
. .

B eat o ne egg ligh tly i n a c up O f sw eet mi lk p ou r ov e r an d bak e ,

fift een minut es . MRS H O WA R D . .

L em on P u ddi ng .

O ne pi nt O f br e ad cru mbs soak ed i n o ne quart o f milk th e ,

y olks O f fou r eggs b eat en l igh t w i th o ne tea cu p ful l O f sugar

,
-
,

th e ri n d o f o ne l e m on % all mi x e d an d bak e d i n a pan Tak e th e .

wh it es O f th e eggs b ea t th em y ery ligh t with a littl e sugar no t as

, ,

sti ff as i cin g adding th e j uic e O f th e l e mon % pu t it o n th e top of

,

th e pu dding a nd pu t i n th e stov e un t i l i t is a ligh t brown .

M R s H O WA R D . .

S u et P u d d i ng .

O ne cup fu ll O f molass e s o ne cu p full O f milk th r ee cup s fu l l , ,

O f fl ou r O ne cup fu ll o f su et chopp ed tw o cu ps ful l O f rai sins an d

, , ,

cu rrants mix e d cl ov es and cinna mon to tast e B oi l i n pudding

,
.

bag .
M R s FR A N K J E R O M E .
3 0

O ne
FI NE D IAMONDS

D E S S E
D E SS E R T S.

th e whit e s O f thr ee eggs cu t to a s ti ff froth

cr eam

O ne
.

Ch
,

a rl
em
~0

o
,

o
90

in it I t must be v ery sw eet as it loos es mu ch i n fr eezi ng Add

.
W
W
n I
ATCHE S A ND JE

c e.

pint O f ri ch l e monad e wi th a littl e grat ed ri nd O f a l e m on

Fr eez e lik e ice
M RS S PI N I N G
tt e -R u

pin t of cr e am and wh it es O f six eggs b eat en to a sti ff

fro t h s e parat e ly o ne fou rth oun c e ge lati n e soak e d i n a gi l l o f
,
-

milk set o n back O f stov e to d i sso lv e Mix cr eam an d eggs

T S

s se .

.
.

.
E LRY

.
.

sw eeten an d flavor and s ti r i n g ela tin e wh en cool Pl ac e o n

,
.

sp ong e cak e an d set away to get firm M RS D B KE E L E R . . . . .

Ch oco l a te D e s se r t .

O ne quart O f mi lk th r ee bars o f sw eet chocolat e % plac e i n

,

warm p lac e to m el t O ne cu p ful l O f sugar o ne fourth box ful l O f

.
,
-

g ela tin e sti r al l i nto m il k an d b oil L et co ol an d s erv e wi th

,
'

whipp e d cr eam . M R s S PI N I N G . .
 D E SSE R TS . 3 1

O ld T ru nks ta ke n in E xc h a ng e f o r N e w O ne s .

MA N U F A C T UR E R AND D EA L E R IN

N ea r C on r er L a w re nc e a nd S i xt ee n th S t ree t s ,

BA S E M E N T .
D E N VE R , C OL O
R E PA I R I N G OF TR UN K S A S PE C IA L TY .

B la nc M ng a e.

Flavor an d sw eet en o ne quart o f cr eam Whip it to a stifi .

froth Aft er s oaki ng an O u nc e O f g el atin e i n o ne p int of col d

‘

wat e r o ne half h ou r let it si mm er gen tly o n th e fi re u ntil dis

-

solv ed Wh e n lu k e warm p ou r cr eam i n b eating al l th e ti m e

.
, .

Beat u n ti l sti ff e n ough to d rop from th e spoon .

M R s W F T H O M PS O N . . . .

Ch oco l a te B l a n e M a ng e.

O ne qu art of m i lk o ne ou n c e O f g el a ti n e thr ee eggs four

, , ,

h eapin g tabl e sp oons ful l O f grat ed ch ocolat e thr ee fou rth s cu p

-
,
-

full O f su gar o ne tabl e spoon ful l O f van i lla S oak th e g elatin e

,
-
.

o ne h ou r i n a cu p O f th e m i lk H eat th e r e main d er O f th e m i lk
.

to boiling . Add th e g elatin e Wh en d issol v ed r emov e from th e

.

fi re an d pou r a li ttl e a t a tim e o n th e yolks Of th e eggs a n d suga r

smooth ly sti rr ed tog eth e r w i th th e ch ocolat e rubb ed i n wi th a .

l it tl e m ilk R etu rn all to th e k ettl e and wh en n ea rly boili ng tak e

.

O ff an d b eat ca r e fu lly into th e b eat e n wh it e s Flavor and p ou r .

into m ou ld s wh ich h av e b een dipp ed i n cold wat er .

MR S ABB O TT . .

Spa n i sh C r ea m .

O ne pack a g e O f g elatin e soak ed i n th r ee pin ts o f mi l k Pu t .

’

o n to boi l an d sti r un ti l g el ati n e m elts Wh en scald in g h ot b ea t .

y ol ks O f fou r e ggs an d fi v e tabl e spoon s fu l l o f p owd e r ed sugar

-

t og eth e r v e ry light an d s ti r i n Flavor to tast e B ea t th e wh it es

. .

O f e ggs v ery s ti ff s ti r i n wh il e on t h e s tov e an d tak e th e mix tu r e

,

O ff i mm e dia te ly Pou r i n a m ou l d an d put i n a cool p la c e

. .

M RS R H O L M E . . .
3 2 D E S S E R T S— PI E S .

a a
Fill bl n k sp c e w ith yo ur own r eci pe .

S p a n i sh C re a m .

quart O f sw eet milk o ne h alf box o f gelati n e d issol v ed

O ne ,
-

i n milk yol ks O f six eggs a nd six tabl e spoon s full o f sugar b eat
,
-

ligh t stir in w h i l e boiling

,
B ea t wh i tes o f eggs an d sti r into
.

wh e n cook ed Pu t o n ic e to sti ffen S e rv e with wh ipp ed cr eam

. . .

M R s S PI N I N G
. .

T a pi oc a C r ea m .

S oak thr ee tabl e sp oon s ful l Tapioca i n wat er ov e r nigh t

W
-
Of ,

yolks O f th r ee eggs o ne cup ful l o f sugar o ne quart o f milk

, , .

P ut tapioca i n th e m i lk an d boil u nti l dissolv ed th e n stir i n yolk s ,

O f eggs and sugar Flavo r it Put in a d ish b eat wh it es to a

. .
,

froth sw eet e n a l ittl e flavor sp r e ad o n to p an d brown To be

, , , .

ea t e n cold . M RS AB BO TT . .

C on
r S ta r h c C r ea m .

O ne quart o f mil k th r ee eggs two tabl e sp oon s ful l O f corn

, ,
-

starch flavor an d sw eet e n to tast e B oil u nti l thick as j e l ly

,
. .

S av e wh it es O f two eggs for frosting to pu t ov e r the top Put i n .

th e ov en an d brow n To be e at en cold . M R s ABB O TT . . .

PI E S

L em on P ie . i th o u t E ggs .

O ne cu p full sugar o ne half cup ful l of wat e r o ne spoon

of ,
-
,

fu ll O f flou r , o ne larg e l e mon M ix flou r an d wat er tog eth e r an d

.

boil . S ash crust . M RS W F T H O M PS O N . . . .

 PI E S . 3 3

K E N T 83 L S T — D E L
A E
UC H FI E L D
R S IN
,

Stoves H dware an
ar , d House Furnishin g Goods
l ga n n oo s ry Pric s An E e t Li e Of G d a t ve L ow e .

te A g e n t s fo r t h Go l d e n S ta r O il s t o v
'

S ta e e ,

TH E B ET S I N TH E MAR K ET .

52 L A R I M E R
4- S TR E E T ,
D E N V E R , C O L OR A D O .

M in c e Pie .

Tw o cu ps fu ll O f cold l ean boil ed m e a t c h op p ed fi ne fi v e cups . ,

full of app l es ch opp ed O ne cu p fu ll O f su et ch opp ed o ne and a

, , , ,

h alf cu ps fu l l O f rai sins o ne cu p ful l O f cu rran ts two an d o ne h a lf

, ,
-

cups full o f sugar tw o tea sp oon s fu l l o f groun d clov es fi v e tea

,
-
,

sp oons ful l O f ci nnam on tw o tea spoon s fu l l o f salt o ne quart O f

,
-
,

ci d e r o ne half cu p fu l l O f vin egar o ne half qu art O f good m olas

,
-
,
— ~

s es
. M ix w el l an d ad d j u ic e O f o ne l emon C ook tw enty mi n .

ut es b e for e putting i n crock Add m or e cid e r if d esi r ed . .

MR s M H M O O R E . . . .

C oco n a u t P ie .

O ne -h al f
pi nt O f m i lk tw o eggs Pou r boili ng wa ter o n o ne
,
.

h alf tea cu p fu l l O f cocoanu t and let it sta nd for o ne half h ou r

- —
.

Th e n ad d it an d sw eet en to tast e M R s ABB O T T . .

Ch a rl o tt e ’ s L e nn on P ie .

Tak e o ne tabl e spoon fu l l O f co rn starch and w et i t i n a lit tl e

-
,

cold wat e r Add a li ttl e salt an d p our o n it a tea cu p fu l l O f boil

.
,
-

ing wat er an d let it cool Tak e th e j uic e an d ri n d o f o ne l e m on

,
.
,

o ne tea c u p fu ll O f sugar an d th e b eat e n yol k s O f two e ggs s ti r

-
, ,

th e wh ol e sta rch an d all w e ll t og eth e r

,
Put o n an u nd e rc rus t
,
.

an d bak e Wh en bak ed add fros ti n g m ad e o f th e whi tes o f th e

.
,

eggs b eat e n t o a sti ff froth

,
Ad d to thi s l ast a l ittl e l e m on j uic e .

and sugar B rown . .

3 4: C A N D I E S.

Fi l l a a
bl n k s p c e w ith yo u r ow n r eci pe .

C A N D I E S .

P ea n u t C a n dy .

and o ne h alf tea cu ps ful l O f N ew O rl ea ns m olass e s two

Tw o — -
,

te a cu ps fu ll O f sugar a smal l cu p fu ll of wat e r butt e r th e siz e O f

-
, ,

an egg B oil unti l it wi ll hard en wh en d ropp e d in wat er Add

. .

o ne a nd o ne half tea sp oon s full of soda whil e o n th e stov e an d

- —
,

t h r ee quarts O f p ean uts h alv ed Tu rn out on but ter e d tin

,
. . .

Thi s mak e s a larg e quanti ty M I ss A R M S BY

. .

K i s se s .

O nepoun d of p owd er ed sugar whit e s O f fi v e eggs tw e l v e , .

d rops O f l emon o r alm ond B eat eggs to a froth Add suga r . .

gradually Ad d e ss en c e B eat th e wh ol e v e ry hard

. . L ay a .

butt er e d sh eet O f pap e r on a ti n pa n d rop a littl e o f sugar an d ,

egg bak e i n a cool ov e n u nti l a d e lica te brown

, P lac e tw o .

tog eth e r with egg u n ti l th ey stick

,
MR S D B KE E L E R . . . . .

C a ra m el s .

h alf p ou nd of bak er s chocolat e two an d

O ne -
half pou nd s’
,
one -

O f brown sugar o ne larg e cup o f milk o ne fourth p ou n d O f bu t -

Boi l h a r d tw e nty min ut es

, ,

ter flavor with vanilla o r a lm on d

, .
.

C ool on butte r ed plat es MR S K E E L E R

, . .
W
e

W '
Fw o
a
I f you w n t fi rs t
l
ouse I ur
n
c .

ishin
g G oods
A

and lllabl
o G u
.

tier e
R O B E R TS

R efrigerators Ice C r ea m Freez ers, Ada ms 8:

%u al y
it
,

O f go o d s a t

41 6 L
C

cups full O f wh i te suga r h al f a cu p fu ll of vi n egar o ne

cu p fu ll O f wa te r Bo il sev en mi nu tes with ou t s tirrin g Flavor
.

i th l e mon a nd p ou r o n bu tt er e d tin M I SS A R M S B Y
CA

a rry a co
N

mp

low pr ic es c ll
ar

em o n C
D IE S

,
a
,

i m er S t
a

nd y

.
.

l ete l in e O f

at

,
.
est a kel

D E NVE R
Oil Stoves

.
.

C OL O

,
3 5

C h ocola t e ‘ C re a n l s .

Two cu ps ful l O f granulat e d suga r o ne half cu p full O f wat e r ,

-
,

flavo r wi th va n il la an d boil fi ve mi nu t es Tak e out O f doors a nd

fl
.

s ti r un til it h ard e n s R ol l i n to smal l bal ls an d di p i n to m el te d

.

ch ocola te .
M I S S A R M S BV .

A D D I T I O N A L
B i l in g H a k o n .

fl
I n th e m orni ng wi p e it th e r e a re any rusty o r d iscol or ed
O ff % if
spo ts scrap e th e m O ff T h e ham shou ld be boi l ed v ery sl owly %
, .

o n t his d e p e nds th e sw eetn e ss a nd a kine ss O f th e l ean h am .

S om e w h ol e c lov e s an d a bouqu e t O f h e rbs may be add ed to th e

boi ling wat e r wi th good effe ct Wh en th e h am i s d on e set th e .
,

k ettl e O ff th e fi re an d let th e h am r e mai n in th e wa te r u n til it i s

,

cold I t wil l absorb a gr eat d eal O f th e j uic e s tha t h av e boil e d

.

o ut . Th en lay it i n a larg e d ri pp ing pan and sp r ead a m i x tu r e , ,

mad e aft er th e foll owi ng di r ec ti on s o v e r th e ha m : Tak e hal f a ,

cup full O f brown suga r a tea sp oon ful l O f brown ed fl ou r %m ois ten
,
-

it with a l ittl e sw eet cr eam Th en set th e pan i n th e ov en and le t .

th e h am brown Wh en cold cu t it i n v ery thin sli c e s and th e a

MRS HA Y S
.
, ,

v o r will be d eli cious . . .

Fill k a
bl a n s p c
e
w ith your own rec ipe
.
 ak a
F ill bl n s p c e w ith your own r ec ipe .
 a a
F ill bl n k Sp c e wi th your own r ec ipe .
 S H O PPI N G G UI D E .

Arch it ect R S R o esc hla u b Ki ng B lock

J E B uss e y
. .

B ak e ry 58 7 Ch am pa
C hai n H ard y
. .

B ooks 41 4 L ari m e r
I nt er O c ean H ot e l
-

B ook Ag en cy C harl es W es tl e y
-
-

B ook P ri n ters Coll i e r C l eav e la nd 3 8 6 H olladay

C lo thin g S ki nn e r B ros Wright I 6 th L awr e n c e
. -

Ca r riag e s R ob e r tson C a rriag e C O 3 7 9 Arapah o e

C on fe c tion e ry E A Tun n ell C O
. .
3 7 0 Cu rtis
D en ti s try C N Guy e r
. King B lock -

D en tis try S rned ley B eals S kin n e r B lock

D r essma king Mad am e K e i th 47 I Champa
W A H ov er C O
-

D rugs . . 1 6 th and Cur tis

D ry Goods J J ay J osli n 3 8 4 L aw re n c e
E ngra vi ng
. -

J M Bagl ey
- . . O pe ra H ous e -

F urn i tu r e Kil pa tri ck B ro wn 41 0 L awr en c e

Groc e ri es R o b t Marquis CO 1 6 th and S tou t
H a ts an d Fu rs
.

W e b er O w e n CO 3 8 2 L a ri m e r
H ous e Fu rnish ing C A R ob e rts
,

- .
41 6 L ari m e r
I n su ran c e & c
,
Ch amb e rl in Mills Packard 2 8 0 Fifteen th ,
-

j e w el ry C \V L i ttl e
. .
40 8 L aw r en c e
j e w el ry Tryn e r Tabor B l oc k _

L awy e rs R og e rs Ixlc C o rd 2 8 3 Fiftee n th

’

L um b e r W F Th ompson . . 1 96 S ix tee n th
M eta l \N or ks Day Di ercks 2 90 S e v e n tee n th
Pain ts and \Val l Pap e r B L J am es 3 7 3 Ara pah o e
3 6 9 H ol la d ay
. . -

P rin te rs S uppli es
’
l P S pining
. . -

Ph o tograph s J Col li e r
.
41 5% L ari m e r “

Ph ysician s H art 8 S my th e :
Ki ng Bl ock
Plu m bing J h n son
o CO% 2 99 Fi fteen th
R e al E s ta te
-

Fl e tch er B u rcha rd 3 45 S ix teen th -

S h o es N ie sz CO 2 8 6 Fiftee n t h
S tov e s K en t C olv e r 452 L arim e r .

J oh n S i nclai r C O 3 8 4 L ari m e r
'

l a ilo rs
‘

Trun ks A M M e ek. . 1 6 th and L awr e nc e

H . B CHAMB
. E R R RR R E . S . MI l

S INS RA/V U
OE //VALL I TS BRAND/458 % %

Fl
L I FE
A CC ID E N T ,

PL A T E G L A S .

FI D E L ITY .

C A PI TO L HIL L PR O PE R T Y A S PE C I A L T Y .

E sta tes m a na ged a nd re nts co ll cted

e on r ea so na bl e te r m s .

2 8 0 F ifte e nth S tre e t,

C O L O R A D O