DAUGHTERS
OF THE
AMERICAN REVOLUTION
BOOK OF
RECIPES
»' *
-.
GENESEE CHAPTER
FLINT, MICHIGAN
^ 1
m
30C
D&
i^
Garland Ranges
|
3 C
n c
D C
3H7
Tke World's Best Cooks kave used
Tke World's Best Stove
for Over 50 Years
Garland
Enamel
Cabinet
Gas Range
This is the popular
size with the house-
wife
It has a large
cooking top, broiler
and
an
enamel
cabinet. Once we
demonstrate
this
wonder stove—you
will have no other.
$48.50
You have never really cooked until
you've had a GARLAND.
Kitchen Cabinets
Refrigerators
Porcelain Top Tables
Geo. W. Gainey Furniture Co.
116-122 E. First St.
Complete House Furnishers
IWk of JRrapes
Compiled By
(Senesee (Efyapier
^Baugl]ters of ilje JVmertcan ^Reoolutton
FLINT, MICHIGAN
1922
Smith Printing Co., 424-26 Buckham St.
INDEX
SUBJECT
PAGE
How To Preserve a Husband
3
Weights and Measures
4
A Message From Cupid
5
Soups
7
Meats
11
Luncheon Dishes
19
Cakes
27
Cookies and Fried Cakes
39
Bread
47
Muffins, Waffles and Fried Cakes
53
Desserts, Puddings, Sauces
57
Pies
71
Pickles and Relishes
75
Salads
78
Fancy and Frozen Desserts
84
Preserves and Beverages
86
Sandwiches
90
Candy
,
93
Household Hints
'
94
Quantities for Serving Large Numbers
96
HOW TO PRESERVE A HUSBAND
A good many husbands are spoiled by mismanagement.
Some
women go about it as if their husbands were balloons and blow them
up. Others keep them constantly in hot wate r ; others let them freeze
by their indifference and carelessness.
Some keep them in a stew by
irr i tat ing ways and words.
Others roast them; some keep them in pickle all their lives.
I t
cannot be supposed that their husbands will be tender and good-managed
in this way, but they are really delicious when properly t reated.
In selecting your husband, you should not be guided by the silvery
appearance, as in buying a mackerel, nor yet by the golden t ints , as if
you wanted salmon. Be sure to select him yourself, as tastes differ.
Do not go to market for him, the best are always brought to your door.
It is far bet ter to have none, unless you will patiently learn how
to cook. A preserving kettle of the finest porcelain is best.
See tha t
the linen in which you wrap him is nicely washed and mended with the
required number of buttons and strings tightly sewed on. Tie him in
the kettle by a strong silk cord called comfort, as the one called duty
is apt to be weak.
They are apt to fly out of the kettle and be burned and crusty on
the edges, since like crabs and lobsters you have to cook them alive.
Make a clean, steady fire out of love, neatness and cheerfulness.
Set
him as near this as seems to agree with him.
If he sput ters and
fizzes, do not be anxious, some husbands do this until quite done. Add
a little sugar in the form of what confectioners call kisses—but no
pepper or vinegar whatever. A little spice improves them. Do not
stick any sharp instruments into him to see if he is becoming tender.
St ir him gently, watching the while lest he lie too close to the kett le
and so become useless. You cannot fail to know when he is done.
• If thus t rea ted you will find him very digestable, agreeing nicely
with you and the children and he will keep as long as you want , unless
you become careless and set him in too cold a place.
I
WEIGHTS AND MEASURES
4 cs. flour equal 1 pound.
2 cs. but te r , packed solidly, equal 1 pound.
2 cs. granula ted sugar equal 1 pound.
2 % cs. brown sugar equal 1 pound.
3 % cs. confectioners ' sugar equal 1 pound.
1 square Baker 's chocolate equals 1 ounce.
2 Ts. unmelted bu t te r equal 1 ounce.
4 level Ts. flour equal 1 ounce.
4 level saltspoons equal 1 level teaspoon.
3 level teaspoons equal 1 tablespoon.
16 level tablespoons equal 1 cup.
2 cs. equal 1 pint.
2 pints equal 1 quart .
8 quar ts (dry measure) equal 1 peck.
4 pks. equal 1 bushel.
To use sweet milk in recipes calling for sour, add 1 t. cream of
t a r t e r to each cup milk and Mi t. soda to the flour.
To use sour milk in recip3S calling for sweet, neutral ize the sour
milk by adding V2 t. soda to each cup and add V* to Vz the baking
powder called for to the flour.
ABBREVIATIONS USED IN THIS BOOK
t.
teaspoon
T.
tablespoon
e.
cup
lb.
,
pound
oz.
ounce
gal.
gallon
pk.
peck
bu.
bushel
4
"A Message from Cupid"
Cupid brought this message,
From my lover once;
I could not interpret it,
I was such a dunce.
But I think tha t women
See with clearer eyes;
Or as they grow older,
Maybe they grow wise.
Men's hearts are in their stomachs,
I have since found out ;
If you don't believe it,
You will soon, no doubt.
Cupid will not t a r ry
If your bread be sour,
If your cake be heavy
He'll not stay an hour.
And he goes off slowly,
But with tearful eyes,
When he shuts his teeth on
Gutta percha pies.
Don't think of embroidery,
Lay aside your book;
If you care for Cupid
You must learn to cook.
5
One Powerful Bank in
Six Convenient Locations
•7T* JjW JJv»
Corner Saginaw and Union Streets
Corner Industrial and Hamilton Avenues
St. John Street
Industrial Avenue, near Leith Street
Corner Second Avenue and N. Saginaw Street
Corner Lewis and Broadway
JT» •*!* *x*
Industrial Savings Bank
"The Bank of Personal Service"
6
KNOX GELATINE come in two packages—PLAIN and ACIDULATED
(Lemon Flavor)
SOUPS
"Too many cooks spoil the broth ."
Nothing furnishes a bet ter foundation for soup than a shank of
beef; if veal is added the flavor will be more delicate.
The bones
(broken in small pieces) are a valuable addition. Always put meat to
boil slowly on back of stove, remove scum that rises to top and add a
little cold water occasionally to keep it from boiling until it has thor-
oughly been skimmed and your soup will be clear. Be careful about
adding too much salt.
A skillful cook will be careful tha t no pungnent flavor predomi-
nates , but all are blended as not to suggest any one in part icular except
in cases where only the flavor of one vegetable is desired. When you
can make a good stock you have the foundation of all soups and can
have a new soup every day by adding different flavorings or vegetables.
SOUP STOCK
1 shin of beef, 5 quar ts of cold water , 1 onion, 1 carrot , 1 turnip ,
2 bay leaves, 1 sprig parsley, 12 cloves, 1 stalk celery, 1 T. salt.
Simmer the meat 4 hours, add vegetables and simmer 1 hour longer.
Strain stock through fine sieve. Add salt and let stand in cool place.
— (Tested.)
OYSTER SOUP
1 pint oysters, 1 % pints cold water , 1 pint sweet milk j but ter , salt
and pepper.
Put oyster in cold water and boil well for 20 minutes.
Season
and add milk. Let all become hot, but do not boil after adding milk.
This will serve 4 persons.— (Tested.)
CREAM OF POTATO SOUP
Scald three cups of milk with one onion in a double boiler. Gradu-
ally st ir into it one cup mashed po ta to ; strain 1 level teaspoon
flour,
2 of bu t t e r ; stir into the mixture salt, pepper.
If too thick add more
milk.— (Tested.)
Avoid Baking Worries—Use GOLD MEDAL FLOUR
7
CMippiaJell-0
OF all forms of whipped Jell-O the Bavarian
creams are most popular, and they may
well be, for in no other way can these favorite
dishes be made so easily and cheaply. Jell-O is
whipped with an egg-beater just as cream is,
and does not require the addition of cream,
eggs, sugar or any of the expensive ingredients
used in making old-style Bavarian creams.
PINEAPPLE BAVARIAN CREAM
Dissolve a package of Lemon Jell-O in half
a pint of boiling water and add half a pint of
juice from a can of pineapple. When cold and
still liquid whip to consistency of whipped
cream. Add a cup of the shredded pineapple
Pour into mould and set in a cold place to
harden. Turn from mould and garnish with
sliced pineapple, cherries or grapes.
T h e G e n e s e e P u r e Food Corrvpa.-rvy
Two
Factories
Le RoyU.Y.
Bridqeburg.Ozit.
c/fmQricas Most Famous Dessert"
8
KNOX GELATINE is GUARANTEED to please or money back
S O U P S — C o n t i n u e d
TOMATO SOUP
Cook one peck tomatoes, % dozen onions toge ther ; cook bunch
celery in two qts. water , keeping the quanti ty two quarts . Mix cup
but ter , y2 cup flour, % cup salt, % teaspoon red pepper and add to
celery wa te r ; strain tomatoes and add celery mixture ; let boil and can
hot .— (Tested.)
VEGETABLE SOUP
Boil a beef bone in three quarts of water for three hours.
Remove
the meat and add to soup a very little cabbage, 1 onion, 1 carrot , 1
turnip , and some celery, all chopped fine, and one large tablespoon of
rice or barley.
Season with salt and pepper and boil one hour.
Serve
as it is or strain if preferred.
Season the meat with salt and pepper, a small piece of but ter , and
cook brown in a little of the broth until tender and serve after
the
soup.— (Mrs. W. S. Hutchison.)
CREAM OF CORN SOUP
1 can of corn, 2 cups of boiling water , 1 large onion cut up fine.
Simmer for 20 minutes then press through sieve.
Two tablespoons
flour, 2 tablespoons butter .
Blend flour and but ter together.
Add two
cups milk and add to the above.— (Mrs. Pomeroy.)
TOMATO BOUILLON
1 peck of washed ripe tomatoes, 1 bunch each of celery and parsley,
2 bay leaves, 12 peeled onions. Cover with water , boil one hour, then
strain.
Pu t back into ke t t le ; add xk cupful of salt, % cupful of but ter ,
% cupful of sugar, % cupful of flour, % teaspoonful each of cayenne
pepper and mace.
Cook until thick as catsup. Can while hot.
Delicious to use in any way tha t strained tomatoes are served.
To
be thinned when used for soup.— (Mrs. E. C. Smith, J r . )
CORN SOUP
One can of corn, one small onion, two potatoes. Boil all together ,
strain. Add one cup of milk, one tablespoon of bu t te r and a little salt.
(Mrs. D. D. Aitken.)
Avoid Baking Worries—Use GOLD MEDAL FLOUR
9
OFFICERS:
A. G. BISHOP
President
H. C. S P E N C E R
Vice-President
J A M E S . M A R T I N
Vice-Pres. and Cashier
G. E. M E R R I L L
Assistant Cashier
I. L. YOUNG
Assistant Cashier
T. S. COWING
Savings Cashier
R. S. BISHOP
Assistant to President
E. P. H O P K I N S
Auditor
Capital
and Surplus
One
Million
Dollars
"Over Half a Century of Service"
Genesee County Savings Bank
-FOUNDED 1872 ~
Branches at
., ,. ,
Asylum & WKearsley Sts.
D u r a n t Hotel Building
10
The KNOX ACIDULATED package contains Lemon Flavoring
MEATS
"Some hae meat tha t canna eat,
And would eat that want i t ;
But we hae meat t ha t we can eat,
Sae let the Lord be thanket . "—Burns .
BEEF POT ROAST
Brown in some suet,
two medium sized Spanish onions, with
teaspoon of paprika, put in beef cut in small pieces and wiped perfectly
dry.
Brown on both sides, turning several times, until real brown;
cover tightly and place weight on lid so steam cannot escape.
Cook
half hour, remove lid and season well with salt and pepper.
Cover
again, cook slowly until tender.
If you like, put potatoes in about
half hour before serving.
Lift out when done and make brown gravy.
Meat is cooked in its own juice and is delicious.— (Mrs. F . M. Locy.)
BAKED WHITE FISH
Place a whole fish when cleaned and dry, in bake-pan.
Season
with salt and pepper to taste.
Pour over it one-half tea cup of melted
but ter , place on this three large tomatoes crushed or cut up. Bake in
a moderate oven for one to one and one-quarter hours.
(Mrs. F . M. Locy.)
BAKED HAM
Cut a slice of ham % -inch thick. Soak it in milk over night. Rinse
it in the morning and place in shallow pan. Cover with brown sugar,
bread crumbs, pepper and bits of but ter .
Bake 1 hour in hot oven.
(Mrs. E. H. Knickerbocker.)
CHILI CON CARNI
2 onions chopped and cooked in one cup olive oil. Add % lb. of
Hamburg steak and cook until meat is done. Add 1 can kidney beans,
1 can Campbell's tomato soup, 2 T. chili powder and salt.
(Mrs. Blanche Dumanois.)
TO HAVE LIGHT DUMPLINGS
Place dumplings on pieces of meat in ket t le , and let them cook
for twenty minutes. Do not let water boil over them.
(Mrs. L. J . Locy.)
Avoid Baking Worries—Use GOLD MEDAL FLOUR
II
Ladies'
Pumps and
Oxfords
at
Economy
Prices
Buster
Brown
Shoes
For Boys
and Girls
A COMPLETE LINE OF FOOTWEAR
FOR THE ENTIRE FAMILY
The Economy Shoe Store
416 S. Saginaw St.
Flint, Mich.
m—JF hi^-rrT^ Warrick Brothers
Flint's Finest Store for Women
p>OR twenty years Warrick Brothers
have been building an institution on
merchandise of merit and good service.
In this comparatively short period of
time they have given the people of Flint
and vicinity a store that ranks with the
finest in this part of the country. The
picture at the left shows the front of
the new edifice erected two years ago
along the most modern plans. There are
four floors and a great Bargain Bas2-
ment divided off into 18 departments for
the convenience of our patrons. One of
the most modern washed air ventilating
systems known to modern science keeps
the air always cool and fresh, which
makes it very pleasant to shop on hot
summer days.
You are invited to visit the store at
your earliest convenience at which time
you will be rendered every courtesy in
keeping with an up-to-date department
store desirious of gaining your patron-
age.
A Modern
Department Store
4 Floors and
Bargain Basement
KNOX GELATINE makes Desserts, Salads, Candies, Puddings, Ices, etc.
M E A T S — C o n t i n u e d
DRESSING FOR BOILED TONGUE
1 cup raisins, 1 cup water , % cup blackberry jam or jelly, juice of
one lemon.
Boil this together and pour over cooked tongue. Bake jus t long
enough to heat through. Garnish with slices of lemon.
(Carrie Billings Miller.)
YORKSHIRE PUDDING
(To be served with a roast of beef)
2 cups of flour, % teaspoon of salt, 3 eggs, 2 cups of milk.
Mix flour with salt. Add beaten eggs and milk. Beat unti l smooth.
Pour into a shallow baking pan with % cup of drippings in. Do not
let bat ter be more than 1 inch thick. Bake in hot oven 30 to 45 minutes
until it puffs up light and brown.
Serve around roast on plat ter , and
garnish with parsley. This will serve 12 people.— (Virginia S. Cook.)
CRUST FOR CHICKEN P I E
2 cups flour, 4 teaspoons baking powder, 1 cup sweet milk, 6 table-
spoons melted but ter , 1 egg.
Use same bat ter for dumplings or short cake.— (Marjorie Black.)
VEAL LOAF
3 lbs. veal, % lb. salt pork chopped
fine. Mix 4 crackers rolled
fine, 2 T. milk, 1 T. salt, % t. pepper, a little onion juice or
finely
minced onion, 2 T. lemon juice.
Mix all together and form a loaf. Bake in slow oven or 3 hrs. in
fireless cooker.— (Mrs. W. S. Hutchinson.)
IMITATION PRESSED CHICKEN
1 lb. of round beefsteak, 1 lb. of fresh pork steak, 1 lb. of veal
steak. Have meat free from fat and bones. Add a small peeled onion,
cover with water and cook until tender .
Put through chopper and add:
1 cupful of bread crumbs, *4
cupful of but ter , 1 cupful of liquor the meat was cooked in.
Season highly with salt and pepper.
Pack into an ea r them or
glass dish, cover, and place weight on cover.
Ready for use as soon
as cold.— (Mrs. E. C. Smith, J r . )
B E E F LOAF
2 lbs. beef chopped fine, 2 eggs, 1 cup sweet milk, 1 cup rolled
crackers or bread crumbs, 2 T. but ter , pepper and salt to tas te , V* lb.
fat fresh pork may be added instead of but ter .
Mix together well, place but ter on top.
Press down in a greased
tin and bake slowly % to % hr .— (Mrs. Marshall M. Frisbie.)
Avoid Baking Worries—Use GOLD MEDAL FLOUR
13
Use KNOX GELATINE if you would be sure of results
M E A T S — C o n t i n u e d
VEAL LOAF
Boil 3-lb veal soup bone until t ender enough to pick off the bone.
A shank of veal is best to buy. Have 1 pint of stock in the kettle when
meat is done. Remove every bit of bone and sinew and chop fine. Melt
% cup of bu t t e r in the hot stock and pour into the veal. Add a high
seasoning of salt and pepper and 2 cups of crackers rolled
fine. Stir
in 3 beaten eggs last.
Pu t in sweet marjoram for seasoning if desired.
Bake in a bread t in 45 min. to 1 hr . Be sure to put a piece of
oiled paper in bottom of bread t in .— (Mrs. B. M. Garner.)
VEAL LOAF
3 lbs. veal, % lb. fat salt pork (g round) , 1 egg, 4 rolled crackers,
2 T. cream, 1 T. lemon juice, 1 T. salt, 1 t. pepper, few drops of onion
juice. Mix, pack in tin and bake in slow oven 2 Vz hrs.
(Mrs. W. H. Edwards.)
MEAT LOAF
3 lbs. veal, beef, pork and ham, in a l l ; 2 eggs, 1 cup bread crumbs,
1 cup milk, salt and pepper to season.
Pu t yolk in loaf and beat whites
stiff and spread over top. Bake slowly.— (Mrs. Barringer.)
CRUST FOR MEAT PIE OR SHORT CAKE
2 c. flour, 3 t. baking powder, 1 c. milk, 6 T. melted but ter , 1
beaten egg.— (Mrs. Blanche Dumanois.)
HUNGARIAN ROAST
2 % lbs. fresh flank steak, 1 can of fresh or canned tomatoes, 8
onions, 1 cup water .
Pu t steak in covered roas te r ; put sliced onions
on i t ; salt to tas te .
Pour over tomatoes . . Cook in hot oven 1 hour.
Add hot water as needed. Draw onions and tomatoes off meat and
let mea t cook till tender.
Lay on hot p la t ter while you thicken gravy.
Pour over meat .
There should be lots of the onion and tomato gravy.
Season well.— (Mrs. R. C. Durant . )
CORN BEEF
6 lbs. beef, 5 T. salt, 2 T. sugar, 1 t. sal tpeter. Water to cover
and let s tand 24 hrs . Cook in the wa te r you corn i t in.
(Margare t K. Barringer.)
GOLD MEDAL FLOUR Makes Delicious Cakes and Pastries
14
All you add it water and sugar to the Knox Acidulated package
M E A T S — C o n t i n u e d
SWISS STEAK
Take two lbs. of round steak, two inches thick, dredge with flour
and brown in two tablespoons of but ter . Add salt and pepper. When
nicely browned add one can of tomatoes, one can of peas from which
the liquor has been drained, one green pepper, one onion, celery if
desired.
Cook in casserole 2 to 3 hours.
If available a fireless cooker
is best. Otherwise use a slow oven.— (Virginia S. Cook.)
VEAL BODINES
1 pint of cooked veal (after being put through meat chopper) ,
% cup of bread crumbs, 3 tablespoons of melted but ter , 1 cup meat
stock, 2 beaten eggs and a little chopped parsley.
Bake in gem tins
20 minutes and serve hot with mushroom sauce, or tomato sauce.
(Mrs. J. M. Johnson.)
BAKED MEAT CROQUETTES
1% c. cold cooked meat minced fine, 1% c. hot stock or gravy,
1 c. crumbs, 1 t. salt, % t. pepper, 2 T. salad dressing, 1 well beaten
egg.
Mix the meat, crumbs and seasoning, add salad dressing, then hot
meat stock.
Stir in egg.
Let mixture get cold.
Form in cylinders.
Pu t in but tered pans with bits of but ter on top and bake in a quick
oven until nicely browned.— (Mrs. W. G. LaRock.)
SALMON TURBIT
1 lb. salmon, 1 pt. milk, V2 cup but ter , 2 T. flour, 2 eggs, 8 crackers,
1 small onion, parsley, pepper and salt.
Pick skin and bones from fish
and mince with a fork. Make a cream of but te r , flour and milk, by
heating but te r first, then adding flour, and lastly milk.
Let this cool
and then add beaten eggs to fish with seasoning, and mix with cream.
Place part of the crumbs on top. Bake in a but tered casserole % hr.
(Mrs. Marshall M. Frisbie.)
FISH TURBOT
Steam a fine large white fish until tender.
Take out bones, pick
up and season with salt and pepper. Alternate layers of fish with
cream sauce and bits of but ter in a baking dish. Cover with crumbs
and bake.
Sauce: Heat 1 pt. of milk, into which has been sliced 1 onion.
Let scald and remove onion. When cool add 2 beaten eggs. Use M
lb. of but te r .— (Mrs. B. M. Garner.)
GOLD MEDAL FLOUR Makes Delicious Cakes and Pastries
15
For Dainty, Delicious Desserts Use Knox Gelatine
M E A T S — C o n t i n u e d
SAUSAGE P I E
1 lb. link sausage placed in bottom of baking dish over which pour
ba t t e r made of:
1 egg, 1 cup flour, % cup milk, 1 teaspoon baking
powder .— (Mrs. Twaits.)
STUFFING FOR BAKED FISH
% c. cracker crumbs, V2 c. bread crumbs, % c. melted but ter , % t.
salt , Vs t . pepper, onion juice, % c. hot water . Mix in order given.
To Bake Fish—Fill fish with dressing, sew up and run a needle
holding white thread, through head, middle of back and tail. Draw-
fish in shape of le t ter " S " and tie
firmly. Pu t in but tered pan, brush
with melted but ter , sprinkle with crumbs and bake one hour or until
t ender .— (Mrs. W. G. LaRock.)
CHICKEN A LA KING
Melt 2 T. of bu t t e r in a frying pan, add % green pepper (chopped
fine),
1 c. fresh mushroom caps (peeled and broken in pieces) .
Stir
and cook 3 or 4 minutes. Add 2 level T. of flour and % t. salt. Cook
unti l frothy, then add 1 pt. of cream and stir until sauce thickens. Add
3 c. of cooked chicken cut in cubes.
Set over hot water , cover and
let s tand until very hot.
In the meant ime cream Vi c. but ter , beat
into it yolks of 3 eggs, 1 t. onion juice, 1 T. lemon juice, 1 t. paprika.
Stir mixture into hot chicken and continue st irr ing unti l egg thickens.
Serve on toast .— (Margaret K. Barr inger . )
(Mrs. George R. Goering.)
SPICED GOOSEBERRIES
6 qts. gooseberries, 9 lbs. sugar, 1 pt. vinegar, 1 level T. each of
cinnamon, cloves and allspice.
Pu t berries in kett le with half the sugar and 2 qts. of water . Boil
1 % hrs. When nearly done add the res t of the sugar, vinegar and
spice. Boil % hr. and st ir constant ly .— (Mrs. George R. Goering.)
ITALIAN STEAK
1 % lbs. top round with fa t on, 1 green pepper (seeded) , 4 soda
crackers, 1 onion (size of egg ) , Vi can tomatoes or 1 large tomato.
Pu t all through food chopper, season with salt and pepper, form
into balls and fry in bu t t e r .— (Mrs. George R. Goering.)
GOLD MEDAL FLOUR Makes Delicious Cake, and Pastries
16
Try KNOX ACIDULATED GELATINE with the Lemon Flavor enclosed
Dainty Recipes in each Knox Gelatine package
M E A T S — C o n t i n u e d
VEAL BIRDS
1 lb. veal steak sliced very thin cut into pieces about 4 inches long
and 2 inches wide. Make dressing of 3 or 4 T. bread crumbs, a little
onion juice, 1 egg, juice and grated rind of 1 lemon, salt, pepper, and
the small bits of meat left from trimming the steak (chopped fine).
Stir together, spread some of the mixture on each of the oblong
pieces of meat , roll lightly and fasten securely with toothpicks, sprinkle
with pepper and salt, then roll in flour and fry in but te r a light brown.
Make a thin cream sauce and bake in casserole 1 % hours.
(Mrs. P. D. Chapel.)
HAM BAKED WITH TOMATOES
3 slices of raw ham cut a little over an inch thick.
Pu t in roaster
and spread 3 T. each of sugar and flour mixed over the ham.
Pour
over all a quar t of cooked tomatoes.
Cover and bake 2 hrs .
Remove
ham from the pan and add % pint of sweet cream, which makes the
sauce to serve with the ham.— (Mrs. H. B. Freeman.)
BAKED PORK CHOPS
Beat 1 egg, dip chops in egg, then in flour. Sprinkle with salt and
pepper.
Brown quickly in frying pan in which but ter or other fat has
been heated.
Cover with hot water and bake in moderats oven for
1 hour with dish covered.— (Mrs. H. B. Freeman.)
CREAMED BEEFSTEAK
Put 3 tablespoons but ter (to each pound of steak) in frying pan
and let get hot.
Cover the steak (on mea t board) with Vz cup flour
and pound or chop it in. Then put the mea t in the hot but ter and
brown well on both sides. Then add water to half fill spider, put on
back of stove and let simmer for % hour or more. A tough steak
t reated like this will prove very palatable.— (M. Alice Elwood.)
CHICKEN CROQUETTES
2 c. meat, 1 c. stock or milk, 1 t. salt, 1 T. flour, 1 T. onion juice,
1 T. lemon juice, 3 T. but ter , 2 eggs.
Pu t stock on to boil. Mix flour and but te r together and stir into
stock. Add chicken, seasoning and eggs. Cool and shape.
Avoid Baking Worries—Use GOLD MEDAL FLOUR
17
floRisr
D u r a n t H o t e l Bu i ld ing
505 N. Saginaw St.
Opposite City Hall
623 S. Saginaw St.
ESTABLISHED 1884
Try our Odorless-Benzol-Cleaning
C i ? i ? f i ? V C CLEANERS
OtL/CiJLEi I O and DYERS
Benzol cleans tn half the time of Gasoline thus eliminating wear
on silks and light gatments.
It will make grimmy whites clear,
like new, and rotorc the brightness to colored silks.
We also manufacture Button*.
Phone 420
128 E. FIRST ST.
asseroh the PYREX way
THE CHINA CLOSET
517 S. SAGINAW ST.
PHONE 719-W
18
KNOX GELATINE is highest quality and worth its price
LUNCHEON DISHES
CANDIED SWEET POTATOES
Wash and boil sweet potatoes until about half done. Drain, pare
and slice lengthwise in thick slices, placing in bottom of shallow pan .
Spread with but ter liberally and pour over a thin syrup made of 1 %
cups each of brown sugar and water .
Bake until the syrup is thick.
SPANISH RICE
4 onions in fryings of salt pork, 2 cups rice, % cup tomatoes,
1 green pepper sliced very fine, red peppers to taste. Add water as
needed.
Bake.— (Mrs. Slawson.)
BREAD OMELET
1 cup stale bread crumbs soaked until soft in Ms cup sweet milk.
Beat them quite smooth, add % teaspoon salt and 5 eggs. Beat yolks
and white separately and the whites last.
Pour into but tered pudding
dish and bake 30 minutes.
Serve at once.— (Miss E. W. Witherbee.)
FRENCH FRIED POTATOES
(Easy)
Pare potatoes, cut in inch cubes, rinse in cold water , drain and
dry with towel.
F ry in deep fa t about 15 minutes , drain, sprinkle with
salt and serve at once, or can be reheated in oven.— (Mrs. C. W. Root.)
Avoid Baking Worries—Use GOLD MEDAL FLOUR
19
How Much?
We do not do business on price.
Yet, there is no Women's Apparel Store in Flint that
equals our values.
Women who trade with us right along seldom ask
"How much?" until they have made a satisfactory selec-
tion.
They come to us primarily for high grade, standard
goods, but they also know that the answer to this question
—"How much?"—will be as gratifying as the style, qual-
ity and workmanship.
In every one of our departments—coats, suits, dresses,
etc.—you will find merchandise of the highest standard,
on which we guarantee the fullest measure of value,
quality and satisfaction.
We can afford to accept a relatively small profit on
each sale because these individual profits are multiplied
many times.
To prove what The Vogue price policy means to you
—find what you want and then ask—
How Much ?
1BB3
MICH.
20
KNOX ACIDULATED GELATINE saves the cost, time and bother of
squeezing* lemons
LUNCHEON DISHES—Continued
BAKED OMELET
6 eggs, beat whites and yolks separately. Dissolve % teaspoon of
salt and small piece of but ter in % pint of boiling milk.
Stir quickly
into eggs, pour in deep pan and bake in very quick oven until light
brown.— (Mrs. B. F . Miller.)
OMELET
Eight eggs beaten separately, two tablespoons cream, pinch of salt.
Put in a hot frying pan that is but tered a little. When thickened and
browned under side, put in hot oven to brown on top, then roll up.
(Mrs. L. J . Locy.)
GLAZED SWEET POTATOES
Boil potatoes unti l nearly done, remove jacket and cu t lengthwise.
Have four tablespoons water in pan, lay potatoes in pan rounding side
down.
Spread with but ter , then a little sugar.
Place in a very slow
oven until glazed.— (Mrs. L. J. Locy.)
HASH
Pu t a good sized piece of bu t t e r in spider, and add potatoes and
meat tha t have been finely ground or chopped.
Season with salt and
pepper and brown. Add two tablespoons of water and cover.
Cook
slowly.— (Mrs. W. S. Hutchison.)
CLAM CHOWDER
1 qt. clams, % teaspoon pepper, 4 cups of potatoes (cut
fine),
1 onion, 1 tablespoon of salt, 4 tablespoons but ter , V2 lb. salt pork,
scalded milk.
Clean and pick over clams, reserving liquor.
Chop fine. Cut pork
in pieces and t ry out. Add clams, onion, liquor and pota toes ; also
seasoning with 2 % cups of boiling water .
Cook very slowly for two
or three hours.
If too thick, add milk to make required consistency.
(Virginia S. Cook.)
Avoid Baking Worries—Use GOLD MEDAL FLOUR
21
TEACHOUT BROS.
CLEANERS and DYERS
Carpet and Rug Cleaning
also All Kinds of Pleating.
Ph„«« 1210
vnones
1 2 u
1 2 1 ( ) N S a g | n a w S t
WI«: RECOMMEND
Burroughs' Bread Flour
For
l tr<'i i i l
Pride of the Cook-Room
Fur 1'iiHiry
DRUGS
PAINTS
GLASS
VARNISHES
F. D. BAKER & SON
502 S. Saginaw St.
Phone 16
DR. L. R. SLAWSON
DENTIST
101-107 WALSH BLDG.
PHONE 2407-W
11
Union (Trust anit
falling* Hank
-Vani by Itff JFonntxai"
;«
KNOX GELATINE is measured ready for use—two envelopes in each
package
LUNCHEON DISHES—Continued
CHEESE SOUFFLE
Blend 2 T. of but ter and 2 of
flour. When smooth add
l/2 cup
milk to V2 t. salt, % t. cayenne pepper.
Cook until it thickens slightly,
st irr ing all the t ime. Add well beaten yolks of three eggs and one
cup grated cheese. When cool fold in 3 stiffly beaten whites.
Turn
into but tered dish and bake 2 min.— (Mrs. M. E. Chandler.)
CORN A LA SOUTHERN
To one can of corn or cornlet add 2 eggs slightly beaten, teaspoon
of salt, % teaspoon pepper, 1 % tablespoons but ter melted, and 1 pint
of scalded milk.
Turn into buttered pudding dish and bake in slow
oven unti l firm.— (Margaret K. Barringer.)
SPAGHETTI
Fry % onion in 1 tablespoon but ter . Add 1 tablespoon flour, 1
pint of tomatoes, 2 cloves. Cook and strain.
Pu t one package of
boiled spaghetti in baking dish with % lb. of cheese.
Pour over it the
tomato mixture.
Bake twenty minutes .— (Mrs. Marshall Smith.)
CHEESE FONDU
3 eggs, 1 cup soft bread crumbs, 1 cup scalded milk, V2 t. salt, 1 t.
but ter , 1 cup of cheese cut
fine. Separate eggs and beat until light.
Stir crumbs into hot milk. Add cheese, salt and pepper, then beaten
yolks.
Fold in the beaten whites last.
Bake in a moderate over 20 or
25 minutes. A good luncheon dish.— (Mrs. H. B. Freeman.)
MINISTER'S WIFE CREAMED SALMON
1 pint canned salmon.
Remove bone and skin but not vhe oil;
mince
fine. 1 pint dry bread crumbs, ground
fine. Make craam sauce
of 1 pint milk, 3 tablespoons corn starch (not heaping) , 2 tablespoons
but ter , salt and paprika to tas te .
Grease dish well, put thin layer of crumbs on bottom, next one of
salmon, then cream sauce. Repeat, adding crumbs last.
Cover or dot
with bits of bu t t e r and Crisco or lard.
Bake about twenty minutes.
(Addie D. Monroe.)
Avoid Baking Worries—Use GOLD MEDAL FLOUR
25
Healthful
Reliable
Economical
a
The prudent
housewife avoids
substitutes, which may
contain alum, and uses
ROYAL
BAKING
POWDER
>'
Absolutely
Pure
Made from Cream of Tartar, \
derived from grapes.
\
2*.
Where recipes call for Gelatine use KNOX SPARKLING GELATINE
C A K E S
Hints On Cake Making
Do not have your oven too hot when you put your cake in. Keep
fire low until the cake rises, then increase heat.
If cake raises too
high in center, it is because the oven is too hot at
first.
If cake is
coarse grained it is, usually because but te r and sugar are not creamed
sufficiently.
In making loaf cake it is be t te r to put in whites of egg before the
flour;
in a layer cake, af terwards.
Any cake with shortening in it can be beaten after flour or baking
powder are added.
In a sponge cake, af ter the flour is in, the less you stir the better .
In making angel cake, fold in flour ra ther than s t i r ; st irr ing or
beating breaks the air bubbles, thins the bat ter and makes cake tough
and heavy.
Avoid Baking Worries—Use GOLD MEDAL FLOUR
27
Each package of KNOX GELATINE makes FOUR PINTS of jelly
CAKES
'Sift and beat with all your might,
Your cake will be fluffy and light."
NO EGG SPICE CAKE
1 c. granulated sugar, 1 c. buttermilk, 1 t. soda, % c. (scant)
butter or substitute, 2 c. flour, 1 c. raisins, % t. salt, 1 t. cinnamon,
1 t. nutmeg, V2 t. cloves, grated rind of % orange or lemon.
(Mrs. E. E. Rockwood.)
COCOANUT CAKE
Sift together 1% c. flour, % c. sugar and 4 teaspoons baking
powder Add 4 T . melted butter, 1 t. lemon juice, % cup fresh grated
cocoanut and 1 beaten egg.
Iceing—1 c. sugar, % c. water; boiled until it threads. Add beaten
whites of two eggs and beat until cool enough to use.
(Mrs. Blanche Dumanois.)
ZELMA'S FRUIT LAYER CAKE
1 cup brown sugar, % cup butter (can use part lard), % cup r,our
milk, 1 teaspoon soda, (can use sweet milk with 2 teaspoons Royal
baking powder), 1% cups flour, 3 eggs, add 1 cup raisins; 1 teaspoon
cinnamon, 1 teaspoon cloves.
Iceing—Boiled frosting with 1 cup of chopped rasins in
(Mrs. A. A. Floyd.)
ONE EGG DROP CAKE
Take 1 egg and drop it in 1 cup of milk, then with fork beat egg"
good in milk, then add 1 cup sugar and beat; add 1% scant cups flour,
2 teaspoons Royal baking powder, and add seasoning. Add lastly 5 T.
melted butter, 1 cup of floured raisins. This makes 14 drop cakes.
Ice
them if you care to.— (Mrs. A. A. Floyd.)
GOLD MEDAL FLOUR Makes Delicious Cakes and Pastries
28
KNOX GELATINE solves the problem of "What to have for dessert?"
Use KNOX GELATINE—the Four Pint package
C A K E S — C o n t i n u e d
BLANCHE'S DEVILS FOOD
Cream together 1 T. melted but ter , 1 cup sugar and a pinch of
salt.
In a sauce pan put 2 squares of Baker 's unsweetened chocolate
and M cup water .
Let this boil up, then turn it over the first mixture.
Add yolks of 2 eggs and 1 % level cups of flour sifted with 2 level t.
baking powder.
Flavor with 1 t. vanilla.
Lastly add 1 cup boiling
wate r and % t. baking soda.
This ba t te r is quite thin. No more flour
should be used than the recipe calls for.— (Mrs. E. E. Rockwood.)
COCOA CAKE
1 cup sugar, % cup but ter , 1 cup sour milk, 1 teaspoon soda, 2 cups
flour, 2 tablespoons cocoa, 1 teaspoon cinnamon.
(Carrie Billings Miller.)
FIVE MINUTE CAKE
1 cup sugar, salt, % cup shortening, 2 eggs dropped in cup.
Fill
cup with sweet milk.
Flavoring.
1 % cups flour, 1 Ms teaspoons baking
powder (Royal) .
Beat all together for five minutes.
(Mrs. E. H. Baker.)
CHOCOLATE NOUGAT CAKE
Vz cup shortening, 1 cup sugar ; cream 2 eggs unbeaten, one a t a
t ime ; 2 squares of unsweetened chocolate, 1 cup sour milk, 1 teaspoon
soda, 1 Vs cups flour, 1 cup nu t meats. Delicious as cup cakes.
(Mrs. Mullin.)
CHOCOLATE TWO LAYER CAKE
Boil % cup water , V-i cup white sugar, 2 squares chocolate, yolk
of 1 egg, 1 t. vanilla.
Cream well 1 cup sugar, % cup but ter , and
add 2 eggs, 1 cup sour milk, 1 t. soda and 1 t. Royal baking powder
sifted four t imes in two cups of flour, 1 t. vanilla. When ready for
oven add hot mixture and beat.
Pu t into t ins and bake fast.
Frost ing—2 c. 4X sugar, 3 t. cocoa, 1 T. melted but ter mixed. Add
enough hot coffee to spread well.— (Mrs. W. H. Edwards.)
CHRISTMAS NUT CAKE
2 cups white sugar, % cup but te r , 3 eggs, 1 cup sweet milk, 3 cups
sifted flour, 3 t. Royal baking powder,
flavoring, 1 cup chopped nuts .
Cream bu t te r and sugar, and yolks of eggs, milks, flour with baking
powder, then beaten whites of eggs, and nuts . Bake in a flat t in and
cut in squares .— (Mrs. Marshall M. Frisbie.)
Avoid Baking Worries—Use GOLD MEDAL FLOUR
29
Try this Simple, Sensible
Saving Way of Having
Your Washing Done
While You Do the Cooking
PHONE 44
127 E. Second Street
The Laundry of Quality
M)
KNOX GELATINE makes a transparent, tender, quivering jelly
C A K E S — C o n t i n u e d
PRINCE OF WALES CAKE
% c. bu t te r , 2 e. brown sugar, 4 c. flour and 4 t. baking powder,
1 c. sour milk and Ms t. soda, 1 egg and two yolks, 4 T. molasses, 1 c.
raisins, 1 c. chopped citron peal, 1 t. each cinnamon and cloves, % t.
nutmeg.
Iceing—Boil 1 c. sour cream and 1 c. brown sugar until thick, add
1 c. chopped nuts and beat until cool.—(Mrs. Blanche Dumanois.)
SUNSHINE CAKE
Whites of 7 eggs, yolks of 5 eggs, 1 % cups sugar, 1 cup
flour,
1 pinch salt, % teaspoon cream of t a r ta r .
Sift sugar and flour five
times, measure and set aside.
Separate eggs, beating yolks to stiff
f ro th ; whip whites to a foam. Add cream of t a r t a r and whip stiff.
Add sugar to whites, then beat.
Next add yolks and beat , then flour
and flavoring and fold lightly through. Moderate oven 40 to 50 minutes
in tube tin which is not greased.— (Mary A. Williams.)
LEMON SPONGE CAKE
1 cup sugar, 3 eggs, 2 tablespoons water , 1V4 cups flour, 2 tea-
spoons baking powder (Royal) .
Beat eggs, add to sugar and cream,
then add water , flour and baking powder.
Bake in layers in slow oven.
Filling—1 cup sugar, 1 lemon (juice only) , 1 egg, 2 tablespoons
flour, 1 cup boiling water .
Cook until thick, then add 1 tablespoon
but te r .— (Mary A. Williams.)
SPONGE CAKE
Add 1 cup sugar to 3 eggs, beat thoroughly, then add 3 table-
spoons water , 1 t. vanilla, IV* cups flour, 1 t. cream of ta r ta r , % t.
soda.
Bake in moderate oven.— (Bertha B. Trembley.)
CHEAP CAKE
1 egg, 1 cup sugar, 1 %, cups flour, 5 tablespoons melted but ter ,
2 teaspoons baking powder, (Royal ) , 1 teaspoon vanilla.
Bake in one
square t in .— (Mrs. E. P. Hopkins )
Avoid Baking Worrie,—Vte GOLD MEDAL FLOUR
31
COMPLIMENTS OF
FLINT'S FUNERAL DIRECTORS
C. M. DUSENBERY
Telephone 177-F1
612 N. Saginaw St.
GROVES & COMPANY
Telephone 172
900 N. Saginaw St.
JENNINGS-McKINNEY CO.
Telephone 114-F1
607 S. Saginaw St.
LOSS & COMPANY
Telephone 1119-F1
1031 N. Saginaw St.
W. H. LOSS COMPANY
Telephone 4286
1015 N. Saginaw St.
32
Knox Acidulated Gelatine
no bother—no trouble—no squeezing lemons
C A K E S — C o n t i n u e d
DARK CAKE MADE IN GEM TINS
2 cups dark sugar, hi cup but ter , 1 cup seedless raisins, 1 cup nut
meats , 1 teaspoon cinnamon, 3 tablespoons chocolate melted in *4 cup
hot water , 3 level teaspoons baking powder (Royal ) , 4 eggs (whole) ,
1 cup milk, 3 cups
flour. Cream but te r and sugar ; add dissolved choco-
late and milk before eggs, fruit and flour.— (M. L. Morgan.)
SPONGE CAKE
Yolks of 4 eggs, 3 tablespoonsful cold water , pinch of salt.
Beat
2 minutes. Add 1 cup sugar ; beat 5 minutes. Pu t 1%
tablespoonsful
corn starch in cup filled with flour, 1 teaspoon Royal baking powder;
flavor.
Add beaten whites of 4 eggs last.
Bake in moderate oven
about 400° .— (Mrs. H. C. Dewey.)
WHITE LAYER CAKE
1 xk c. flour, 1 c. sugar, 2 t. Royal baking powder, sift four times.
Break two eggs in a cup, fill with sweet milk, add 11 teaspoons melted
but ter .
Beat hard and
flavor. Bake in two layers.
(Camilla E. Woolfitt.)
COFFEE CAKE
1 cup shortening, 1 cup molasses, 1 cup sugar, 1 cup chopped
raisins, 1 cup strong coffee, 1 egg, 1 teaspoon soda, 1 teaspoon cinna-
mon, 1 teaspoon lemon extract , 2 % cups
flour. Bake in two loaves.
Never fails, and keeps well.— (Mrs. Mullin.)
CHOCOLATE LADY FINGERS
2 cakes sweet chocolate, 2 % T. S. hot water , 4 egg yolks beaten
a l toge ther ; then the beaten whites, and beat for 15 minutes.
Line dish with lady fingers, then place al ternately chocolate and
layer of lady fingers using three dozen in all.
Pour over top Sk pt. of
whipped cream. Serve ice cold.— (Mrs. James Farber . )
HICKORY NUT CAKE
XVt. cups sugar, Ms cup but ter , 2 cups flour, % cup milk, 2 t. of
Royal baking powder, whites of 3 eggs well beaten.
Roll in flour 1 cup
hickory nu t meats and add last.— (Mrs. F . D. Chapel.)
A»oid Baking Worries—Use GOLD MEDAL FLOUR
33
Capital $200,000.00
Surplus $300,000.00
FIRST
N A T I O N A L
BANK
4% On Savings
*"National Protection
for Your
Savings"
JX* vX* * *>
Women will find that a Checking Account with
this Bank is very convenient.
CORNER S. SAGINAW and KEARSLEY STS.
34
KNOX standi for Quality and Quantity in Gelatin-
C A K E S — C o n t i n u e d
LAYER CAKE
1 .up sugar, 2 tablespoonaful butti-r, % eft-it* (well beaten). 2 cups
sifted flour, 2 tea*poon*ful Royal bakii
Flavor as desired.
2% cups flour if eggs are large, otherwise 2 cupa. Bake in two layers.
FRUIT CAKE
2 tttft
brown sugar, 1 cup butler, yolks of 2 egg* (whites for
g),
1 cup raisins, 1 cup walnuts. 1 cup aour milk, 1 teaspoon
soda, I teaspoon cinnamon, 4
teaspoon cloven, % teaspoon nuttne-s.
link.' about 1 hour in SLOW oven.
( f t II Swan I
LADY BALTIMORE CAKE
1 cup butter. 2 cups sugar, 1 cup milk, 8 H cup* flour, S teaspoon*
Royal baking powder, white* of 6 egg* beaten dry, I teaspoon rose
Hake in layers.
Frosting—3 cup* sugar, 1 cup boiling wster; boil till it threads.
Baal In tat -tif fly beaten whites of 3 I-ITK". aibl l cup chopped
I i u p chopped nut m»
I m thin (Ike*
(Mr» 11.ni or est >
IMPERIAL CAKE
1 lb. sugar. 1 lb. butter. 1 lb. tor four rups) flour. 1 lb raisin*.
H lb. citron. S
lb. almonds (blai
i teaspoon soda.
Bake slowly one hour or mor«
WHITE CAKE
1 cup butter, 2 cups granulated sugar, *4 cup sweet milk, 4 cup*
sifted flour, 4 level teaspoons Royal baking powder, 1 teaspoon vanilla,
whites of 8 large or 9 small eggs.
Cream butter and sugar together, then add milk, then flour and
baking powder sifted together, and lastly the whites of egg* beaten
very stiff.
Bake in deep pan 45 minutes in slow oven. When the
cake is ready for the oven jar up and down smartly on the table until
all the air bubbles eome to the surface.—(Mrs. B. F. Miller.)
APPLE SAUCE CAKE
1 S cups apple sauce, 1 cup sugar, H cup lard, 2 cups flour, 1 t.
soda, 1 t. cinnamon, 1 t. cloves, % t. salt, 1 cup raisins, % cup walnut
meats, a little nutmeg, 1 T. molasses, 1 egg.— (Mrs, James Karber.)
Avoid Baking Worri.a—Use COLD MEDAL FLOUR
IS
FOUR separate D n n r t i or Salads from one package of Knox Gelatine
CAKES—Continued
MOCK ANGEL FOOD
1 cup sugar, 1 cup flour (Swans Down cake flour), 2 t. baking
powder (heaping), pinch of salt.
Sift 6 times
] cap IWMt milk bol
hut not boiling, added to atiov.-.
Two eggs, whites bruten stiff.
Do nol grease tin; bake in slow oven. When taken from oven
turn bottom side up on 2 cup" to give it air.
Frost with boiled frosting.
(Mrs. F. I), (hnp.-l I
FUDCE CAKE
% cup brown sugar, 1 large tablespoon butter, 2 squares chocolate,
2 spoons vanilla, 1 egg, *4 cup milk. 1 eup Hour, salt. 1 ipoon Royal
baking powder.
Iceing—1 cup powdered sugar, 1 large tablespoon butter. 2 large
Ublespoona dry cocoa, 2 large tablespoons hot coffee.
Vanilla
(Mrs Mary Maine*.)
ANGEL FOOD CAKE
I tumblerful egg whites, 1 V» tumblerful (scant) sugar.
Sift sugar
n or right times
1 tumblerful flour; sift seven or eight times
I t. cream tartar, % t. salt, 1 t. cold water.
Vanilla.
( M A I pom. i
BIRTHDAY CAKE
1 % cups sugar, % cup butter creamed together; pinch of » H
1 cup milk, vanilla, 2>* cups flour, 2 level t. cream of tartar, and
1 level t soda, or 2 t. Royal baking powder. Add beaten whites of
2 eggs at last
Bake in three layers.—(Mrs. W. S Hutchison.)
NUT CAKE
1 cup brown sugar, 2 eggs, hi t. Royal baking powder, 2 cups
English walnut meats, 3 rounding T. of
flour. Spread thin on a tin,
and bake 20 minutes.— (Mrs. C. C. Goodes.)
BUTTERNUT CAKE
Cream together 1 li
c. sugar and H c. butter.
Add % c. sweet
milk, 2 "4 c. flour sifted with 2 t Royal baking powder, 1 c. nut meats
dredged lightly with
flour. Lastly add hi t. vanilla and fold in the
.vhites of 4 eggs beaten stiff.— (Mrs. George R. Goering.)
GOLD MEDAL FLOUR Makes Delicious Cakes and Pastries
36
Desserts can be made in a short time with KNOX GELATINE
C A K E S — C o n t i n u e d
HUCKLEBERRY CAKE
1 cup sugar, % cup but ter , % cup milk, 2 eggs, Ms teaspoon nutmeg
if desired, a little salt, 2 teaspoons Royal baking powder,
\Vz
cups
flour, 1 pint berries dredged in
flour. Sprinkle sugar over top.
Bake
quick.— (Mrs. R. C. Durant . )
ORANGE CREAM CAKE
Cream together 1 cup sugar, M cup but ter , and add 2 eggs well
beaten.
Sift together 1 % cups flour, 2 teaspoons Royal baking powder.
Vz teaspoon salt. Add to above mixture al ternately with % cup of
milk.
Bake in layers.
Fil l ing—Grated rind and juice of 2 oranges, % cup of boiling
water .
Pour over
xk cup of sugar well mixed with \M\
tablespoons
of flour or corn starch.
Cook until thick in double cooker, then add
1 tablespoon melted but ter and white of 1 egg beaten stiff.
When both cake and filling are cold, put together and cover with
white frosting and decorate with sections of orange.— (Mrs. Demorest.)
CHOCOLATE STRIPS
Mi cup of butter , 1 cup of sugar, 2 eggs, 1 Mi squares chocolate,
1 teaspoon vanilla, Wt cups flour, 1 cup nut meats.
Bake in a shallow
t in ; while hot cut in narrow strips two or three inches long.
(Mrs. Marshall Smith.)
BELFAST CAKE
% cup but ter , 1 Ms cups sugar, 1 egg, 1 cup sour milk, 2 cups of
graham (s i f ted) , % cup white
flour, 1 teaspoon soda, H
teaspoon
cinnamon, Ms teaspoon nutmeg, % teaspoon salt, 1 cup raisins. May
bake in layers, using raisins for filling.— (Mrs. Marshall Smith.)
GRAHAM CAKE
Mi cup but ter , 1 cup sugar, 1 egg, 1 cup milk, 16 graham crackers
(rolled fine), 1 cup flour, 2 teaspoons Royal baking powder.
Bake in
two layers.
Fill ing—1 cup powdered sugar, 1 large tablespoon but ter .
Thin
with cream to spread.— (Mrs. Mary Maines.)
BOILED FROSTING
1 c. sugar, % c. water , 1 egg white, 1 t .
flavoring, % t. cream of
t a r t a r . Add cream of t a r t a r to sugar and water .
Boil till a syrup
which must make a soft ball in cold water . Add slowly to stiffly beaten
white of egg.
Beat thoroughly.— (Mrs. W. G. LaRock.)
Avoid Baking Worries—Use GOLD MEDAL FLOUR
37
O. M. SMITH & CO.
"Where Quality Reigns"
A RECIPE THAT HAS PROVEN SUCCESSFUL,
VARIED AND VERSATILE, IS THE
APPEAL OF THIS STORE.
It would not be difficult to name the particu-
lar features which have established the acknow-
ledged economy of making selections in this
store.
It is indeed an unusual combination which
includes with such complete success, desirable
style, almost endless variety, novelty, dependa-
bility and moderate pricing.
Omitting any one of these
immediately
lessens the satisfaction the decidedly low pric-
ings bring.
So it is these, considered as a whole, which
make the supremacy of this store as a value-
giving institution.
M
A KNOX GELATINE Dessert or Salad is attractive and appetizing
COOKIES AND FRIED CAKES
"What is more tempting than a nice brown doughnut."
DOUGHNUTS
2 eggs, Vz cup sugar, 4 tablespoons melted but te r , 2 cups flour into
flour sieve; into flour put % teaspoon salt, 1 teaspoon cream of ta r ta r ,
% teaspoon soda. Add about 1 cup of flour, roll out and fry.
(Mrs. E. P. Hopkins.)
FRIED CAKES
1 c. sugar , 1 egg, 1 t. soda, 1 c. sour milk or buttermilk, 3 T. short-
ening, flour to mix. Makes about three dozen.— (Camilla E. Woolfitt.)
(Camilla E. Woolfitt.)
POTATO FRIED CAKES
Two medium-sized potatoes mashed, 1 t. bu t te r , 1 t. soda, 1 scant
cup sugar, 1 egg, 1% t. Royal baking powder, % cup (large) of milk.
Flour enough to roll out well.— (Mrs. C. C. Goodes.)
BUTTER SCOTCH COOKIES
2 cups of medium brown sugar, 1 cup melted but ter , 1 tablespoon
soda, 1 of vinegar, 1 of cream of t a r t a r , 2 eggs well beaten, vanilla,
flour to make stiff. Mix into rolls and put into refrigerator over night.
In the morning slice off and bake in hot oven.—Mrs. Black.)
MOLASSES COOKIES
1 cup molasses, % cup brown sugar, 1 cup bu t te r (or shor tening) ,
% cup hot water , % teaspoon salt (unless but ter is used) , 1 teaspoon
each of cinnamon, cloves and ginger. Mix soft and bake in ra ther
quick oven.— (Mrs. C. W. Root.)
CRUMB COOKIES
2 cups brown sugar, 1 cup lard, 1 cup molasses, 5 cups crumbs,
1 cup cold water , 5 cups flour, 3 eggs, 2 teaspoons cinnamon, 2 teaspoons
soda, sal t .— (A. H. Baker.)
Avoid Baking Worries—Use GOLD MEDAL FLOUR
39
Try the KNOX GELATINE recipes found in this book
COOKIES AND FRIED CAKES—Continued
BROWN SUGAR COOKIES
2 cups light brown sugar , 2 eggs, 1 cup but te r and lard mixed,
% cup sour cream (scant m e a s u r e ) , 1 teaspoon soda, grated nutmeg,
lemon extract , flour to handle easily.— (Mrs. Slawson.)
ROCKS
1 % c. brown sugar, 1 c. but te r , 3 c. flour, 1 % c. raisins, 1 lb.
English walnuts , 3 eggs, 2 t. c innamon, 1 scant t. cloves, 1 t. soda
dissolved in a litt le hot water .
Drop on greased pan and bake in a
moderate oven.— (Margaret K. Barr inger . )
FRUIT COOKIES, FILLED
2 cups granula ted sugar, 1 cup lard, 2 eggs, 2 t. soda dissolved in
a little hot water .
Then fill cup up with sweet milk.
4 level t. cream
of t a r t a r , 7 cups of flour with cream of t a r t a r sifted into i t , 2 t . lemon
extract .
Filling—2 cups chopped raisins, ] cup sugar, 1 cup hot water, 2 T.
flour mixed with sugar.
Boil until thick.
Roll cookies thin, spread
with filling, place another over it and bake .— (Mrs. Marshall M. Frisbie.)
WHITE COOKIES
1 % cups sugar, 1 % cups bu t te r ,
xk cup sweet milk, 1 teaspoon
soda in milk, 2 eggs well beaten, 4 cups flour. Roll thin. Vanilla flavor.
(Mrs. Hopkins.)
ROCK ISLAND COOKIES
Cream V2 cup of bu t t e r or subst i tute with 1 cup of light brown
sugar . When light and creamy add 1 egg and bea t 5 minutes .
Sift 2
even teaspoons Royal baking powder with 1V2 cups of
flour. Add
2 tablespoons of sweet milk to egg mixture .
Flavor with vanilla and
a dash of nutmeg. Add flour and baking powder, drop from spoon
onto well greased pans and bake in a quick oven.
(Mrs. Harr ie t Thompson.)
OATMEAL COOKIES
1 cup white sugar , 1 cup brown sugar, 2 cups lard, 6 cups oatmeal,
2 cups flour, 1 egg, 1 teaspoon soda in % cup hot water , 1 tablespoon
nu tmeg ; salt.
Roll out with as little flour as possible.
Filling—1 lb. da tes with 1 cup sugar .
Cook until a paste .
Place
1 teaspoon of paste between two thin layers for cookie.
(Mrs. Geo. H. Gorden.)
GOLD MEDAL FLOUR Makes Delicious Cakes and Pastries
40
< *
.
(JiH* Jla&tsmt €n.
r
(ttltftfjiers
Lewis Dry Cleaning Co.
"For Those Who Care"
HIGHEST QUALITY OF WORK
MODERATE PRICES
Please give us a trial and be convinced
Goods called for and delivered
PHONE 5363
908 ANN ARBOR ST.
41
KNOX GELATINE—Economy with highest Quality
COOKIES AND FRIED CAKES—Continued
GINGER SNAPS
1 cup molasses, 1 cup brown sugar , 1 cup bu t te r , 1 egg, 1 table-
spoon ginger, 1 tablespoon vinegar , 1 tablespoon soda, 7 cups of flour.
Pu t molasses, sugar and bu t t e r to boil. When i t begins to boil
add soda, v inegar and ginger.
Let it cool thoroughly; add egg and
flour.— (Mrs. E. P. Hopkins.)
W H I T E COOKIES
2 c. sugar, 1 c. sour cream, 1 c. bu t t e r or shortening, 2 eggs,
1 even t. soda, 1 t. Royal baking powder, nu tmeg to season, flour to
mix. Makes three dozen.— (Camilla Woolfitt.)
MOLASSES COOKIES
1 cup brown sugar , % cup molasses, % cup shortening, % cup hot
water , 1 egg, 1 teaspoon ginger, 2 teaspoons soda; sal t ; flour to make
ra ther a stiff mixture .
Roll thin and bake in quick oven.
(Emeline A. Chase.)
OATMEAL COOKIES
1 cup brown sugar , 1 cup shor tening (bacon fine), 1% cups sweet
milk, 2 cups oatmeal, 2 cups flour, 2 eggs (well b e a t e n ) , 1 teaspoon
soda, 1 teaspoon salt, 1 teaspoon cinnamon, 1 teaspoon Royal baking
powder.
Let stand 2 hours. Drop on tin with tablespoon.
(Mrs. C. E. Baldwin.)
OATMEAL MACAROONS
4 cups oats, 2 cups brown sugar, 1 cup melted but ter , 2 eggs,
1 cup cocoanut, 2 cups flour, 1 teaspoon soda, Ms teaspoon Royal baking
powder, pinch of salt.
Drop yolks of eggs into bu t t e r and sugar , bea t well. Add cocoanut
and salt. Dissolve soda in a little hot water , add oats and IV2 cups
flour with baking powder sifted, adding last % cup flour sparingly-
Add whites of eggs well beaten. Drop from teaspoon onto well greased
pan.
Bake in slow oven. Makes 60 .— (Anna P. Dewey.)
CREAM COOKIES
1 % cups sugar, 1 cup sour cream, 1 clip but te r , 2 eggs, 1 t. soda,
salt and nutmeg, flour to knead soft, V2 cup sugar to sprinkle over top.
Cream bu t te r and sugar , then add well beaten eggs, add soda to
c ream; put all together and knead soft.— (Mrs. Twaits.)
DATE BARS
1 c. nuts , 1 c. dates , 2 eggs, 3 T. flour, 1 t. baking powder, 1 t.
vanilla. Beat eggs separately, add % c. powdered sugar, 2 T. cream.
Bake on but te red t i n .— (Mrs. Blanche Dumanois.)
GOLD MEDAL FLOUR Makes Delicious Cakes and Pastries
42
KNOX GELATINE is the one dessert for all appetite*
COOKIES AND FRIED CAKES—Continued
ANISEED COOKIES
% c. shortening, 1 c. sugar, 2 eggs, 2 T. milk, 4 T. aniseed, 4 t.
Royal baking powder and flour.— (Mrs. Blanche Dumanois.)
PECAN PRALINES
2 c. brown sugar, % c. boiling water , 1 c. pecan meats, 2 T. but ter .
Boil sugar and water , add but ter and nuts .
Boil five minutes, remove
and beat.
Then drop by spoonsful on but tered pan and bake.
(Mrs. Blanche Dumanois.)
OATMEAL CAKES
2 eggs, 1 scant cup sugar, 1 T. melted but te r , a little salt, 1 t.
vanilla, 1 t. Royal baking powder, 2 % c. rolled oats.
Drop in teaspoonsful, well apar t , on a baking tin.
Cook in slow
oven.— (Margaret K. Barr inger . )
FROSTED CREAMS (Quick and Economical)
4 T. hot water , 5 T. melted but ter , 1 t. soda, 1 t. vanilla.
Put
these into a cup then fill the cup with New Orleans molasses; 2 cups
flour, sifted first
then measured.
Pu t into a cookie pan and spread
out smooth.
Frost with confectioners ' sugar and cut in squares.
Be
careful not to overbake.— (Mrs. Marshall M. Frisbie.)
STUFFED COOKIES
3 cups light brown sugar, 1 large cup lard, 3 eggs, 1 cup sweet
milk', 1 teaspoon soda, 1 level spoon salt, 2 teaspoons Royal baking
powder.
Filling—V2 lb. figs, Ms lb. raisins. Grind, and cook down with two
cups wate r and two cups sugar.
Alma Hinds Baker (Mrs. E. H.)
MABEL'S OATMEAL COOKIES
1 cup sugar, 1 tablespoon melted butter , 2 eggs well beaten, 2 Ms
cups Quaker oats, 2 teaspoons Royal baking powder, 2 teaspoons vanilla.
Mix in order given, drop mixture on shallow but tered t ins, one-half
teaspoon a t a t ime, very far apart .
Bake in moderate oven E or 10
minutes , not too brown.
Remove from tins while still warm.
(Addie D. Monroe.)
COCOANUT MACAROONS
One egg well beaten, one-half cup sugar, two-thirds of a cup of
cocoanut and one cup of rolled oats. Make into small round cakes and
bake in a quick oven until crisp.— (Mrs. F . M. Locy.)
SUGAR COOKIES
2 cups sugar, 1 cup shortening, 2 eggs, 1 cup buttermilk, 1 teaspoon
soda; flavoring; flour, as little as can be used to roll.
Sprinkle sugar
on top of cookies before baking.— (Mary A. Williams.)
Avoid Baking Worries—Use GOLD MEDAL FLOUR
43
A New Standard
K..r funeral director* ha* been act by auch
representative
mortician*
an
D
DwMIOJI
Kvsry provision ha* been made
to render to the client a service that wa»
truly worthy of the word "professional."
The modem funeral director i«, a* a rule, a
professional man of the hifthr*t type; a
man trained in several science*, and a
ffraduate of a reliable rolle**. We add to
this a liberal measure of experience, ob-
tained in year* of service to the public.
EXCLUSIVE AGENTS FOE THE
(1UNWOOP MAUaOUCUM
v£f
DODDS-
DUMANOIS
FUNERAL HOME
9 0 1
Garland St
PHONE 2 0 0 0
M. E. SEAR
MEATS
POULTRY
SAUSAGE A SPECIALTY
1107 N. Saginaw St.
Phone 518
4«
See that the name K-N-O-X is on each package of Gelatine you buy
COOKIES AND FRIED CAKES—Continued
BROWNIES
1 cup sugar, Vs cup but ter , 2 eggs, MI cup milk, 1 cup flour, 2
squares melted chocolate, 1 cup walnut meats cut fine, a little salt,
1 teaspoon vanilla.
Rub sugar and but ter together.
Beat eggs sep-
arately and add whites last. No baking powder or soda.
(M. Alice Elwood.)
CREOLES
3 eggs beaten, 1 Vi c. brown sugar, % c. flour, salt , M teaspoon
Royal baking powder, 1% c. pecan nuts. Mix in bowl, beat well ami
bake. Decorate with pecans.— (Mrs. Blanche Dumanois.)
HERMITS
1 c. but ter , 2 c. sugar, Mt c. sour cream, 8 eggs, 4 c. flour, 1 e.
raisins (chopped) , 1 c. nut meats, 1 t . soda, 1 t. cinnamon, Mt t. cloves,
M> t. nu tmeg .— (Mrs. George R. Gooring.)
HERMITS
1% cups brown sugar, 1 cup but ter (par t l a rd ) , % cup sour milk.
Ms t. soda, 2 Ms cups Hour, 8 eggs, 1 cup raisins (chopped), I c. currant*,
1 cup chopped nuts , 1 teaspoon cinnamon and cloves
Drop from spoon.
(Mrs. A. A. Floyd.)
MACARONI AND CHEESE
1 pkg. macaroni , cook and dra in ; Ms. lb. grated cheese, 3 large
onions chopped fine, 1 can tomatoes, salt and pepper. Add 1 chopped
sweet pepper. Cook al together and stir often.— (Mrs. A A. Floyd.)
NUT COOKIES
2 cups brown sugar, 1 cup shortening, 2 eggs, H cup New Orleans
molasses, 1 teaspoonful soda ( level) , 1 scant cup sour milk, 1 teaspoon
cinnamon, Ms teaspoonful ground cloves; raisins and black walnut
mea ts ; flour to roll very soft.— (E. B. Swan.)
JUMBLES
2 cups light brown sugar, 2 eggs, % cup but ter , Mt cup lard.
2 teaspoonsful water , 2 teaspoonsful vanilla, 1 teaspoonful Royal baking
powder, 1 teaspoonful soda; vanilla.
Flour to make very stiff.
(E . B. Swan.)
GOLD MEDAL FLOUR Make . Deliciou. Cake , . n d P a . t r i e .
45
\
IGRAM BROTHERS
FINE GROCERIES
AND MEATS
High Quality is Our First Consideration
2413 Detroit Street
1502 Richfield Road
Phone 3068
Phone 2897
'SttM wjMBBttdL
PHONES
fi%\TL**rA-
728
4 6 0 0

A - £ M * ^
Gar,andSt
4605
^ V ^ T
F S T -
We can deliver Flowm In any city, on thort notice by telephone
When you are looking I his book
through for a good recipe, just
remember that we have everything
to help you prepare your menus.
A. A. RIKER
401 Detroit Street
Phone 45
iWriftetgljans,
cr
FOUR GOOD
DRUG STORES
46
KNOX GELATINE is GUARANTEED to p l e u e or money back
B R E A D
"Bread, the staff of l ife."
SOFT GINGER BREAD
3 eggs, 1 c. but te r , 1 c. molasses, ZVz c. flour, 1 t. ginger, 1 t. cinna-
mon, 1 c. sugar, % t. cloves, 1 t. soda, 1 t. Royal baking powder.
Cream but ter and sugar together, add the egg yolks, molasses, and
the milk with soda dissolved in it.
Beat well, then add the flour in
which have been sifted the baking powder and spices.
Lastly the beaten
whites of eggs. Bake in slow oven 45 minutes .— (Mrs. B. F . Miller.)
BROWN BREAD
% cup sugar, bu t te r size of egg, % cup molasses, pinch of salt,
2 cups sour milk, 1 teaspoon soda, 2 cups graham flour, 2 cups white
flour.
Let rise 15 minutes and bake in a slow oven.
(Mrs. Harr ie t Thompson.)
BETTE'S GEMS
3 tablespoons sugar, but ter size of egg. Cream together , and add
1 egg well beaten, 1 cup sweet milk, 2 cups flour, 2 teaspoons Royal
baking powder, Ms teaspoon sal t .— (Addie D. Monroe.)
BAKING POWDER BISCUITS
2 c. flour, 4 t. Royal baking powder, 1 t . salt, 1 T. lard, 1 T. but ter ,
% c. milk.
Mix dry ingredients, sift twice, chop but ter and lard in with a
knife. Add liquid, gradually pouring in the center. Use enough liquid
to make soft dough.
Toss on floured board, pat lightly to y2-inch in
thickness.
Shape with biscuit cutter .
Place in but tered pan. Bake in
hot oven fifteen minutes .— (Mrs. W. G. LaRock.)
¥
Avoid Baking Worries—Use GOLD MEDAL FLOUR
47
As your Grocer for KNOX GELATINE—Take no other
B R E A D — C o n t i n u e d
NUT AND RAISIN LOAF
1 c. but ter , 2 c. sugar, 3 eggs, 2 % cups flour, 2t. Royal baking
powder, 1 t. salt, 1 c. broken walnut meats , 1 c. chopped raisins, % c.
milk, % t. vanilla, Vz t. lemon extract .
Cream the but ter and sugar. Add beaten egg yolks and beat until
light.
Sift
flour, baking powder and salt together. Add nuts and
raisins and stir into the but ter mixture, a l ternate ly with the milk.
Fold
in stiffly beaten egg whites. Add
flavoring.
Pour into a well greased
loaf tin and bake in moderate oven about 1 hour.
(Mrs. Harr ie t Thompson.)
MARY'S BROWN BREAD
1 % cups corn meal, 1 % cups graham flour, 1 teaspoon salt, 1 tea-
spoon soda (level) , 1 teaspoon Royal baking powder ( level) , % c. flour.
Mix al these together, and then sift. Add scant cup of yellow molasses
and scant pint of sour or buttermilk.
Pour into well greased coffee
cans (without covers) . Boil or steam 3 hours . Bake fifteen minutes.
(Addie D. Monroe.)
MOTHER'S JOHNNY CAKE
1 egg, Vi cup but ter , IVi cups sour milk, 2 cups corn meal, 1 tea-
spoon soda, 2 teaspoons flour.— (Mrs. A. A. Floyd.)
CHEESE ROLLS
' 2 cups flour, 4 teaspoons Royal baking powder, 2 tablespoons lard
or but ter , % tablespoon salt. Add milk to make dough. Roll %-inch
thick, spread with melted but ter and sprinkle 1 cup of grated cheese.
Roll and cut and bake 20 minutes .— (Mrs. A. A. Floyd.)
BROWN BREAD
1 cup sour milk, % cup molasses, 1 cup white flour, 1 cup graham
flour, 1 t . soda, 1 egg, % cup raisins. Beat egg, add sour milk with
soda, and molasses, then flour, and raisins dredged with
flour. Bake
slowly about 1 hour.— (Mrs. Marshall M. Frisbie.)
DATE BREAD
% cup sugar, 1 egg, 1 large tablespoon melted lard, 2Vi cups of
buttermilk, 2 level teaspoons soda, 1 teaspoon salt, 3 % cups graham
flour, 1 lb. of dates cut in pieces. Bake slowly 40 minutes.
(Mrs. R. C. Durant . )
GOLD MEDAL FLOUR Makes Delicious Cakes and Pastr i
48
KNOX SPARKLIN GELATINE impror*. Soup. .„d Gravis.
BREAD—Cont inued
DATE LOAF
1 cup brown sugar, 1 larg<- T. butter. I It cup* tour milk, I t soda,
I 1. Halt, m
cup* whiir Hour, 1 >? cup* frraham flour, 1 lb. date*
(stoned, (loured and cut up), % lb. shelled walnut* cut up. Bake 1 H
hour* in slow oven.— (Mm. James Farbtr.)
CORN BREAD
2 egg* (beat separately). If cup sugar, 2 tablespoon* melted but-
11 r. 1 enp sweet milk, 1 rup Boor, t cup corn meal. S level teaspoon*
Royal baaing powdWr.
(Mr*. BlawMn.)
POP-OVERS
2 eftir* (well beaten). 1 cup milk, 1 cup flour. Bake slowly,
i Mr*. L R. Slsw.on.)
NUT BREAD
1 egg, *4 c. »ujtar, Mi t aalt, I <- flour, i t Royal baking- powder.
1 c. milk, H c. nut meat*.—(Camilla WooMit >
BROWN BREAD
2 cup* *our milk. U cup white .ugar. ** rup molawr*. \
graham flour with 1 t Royal l»aki> .
and 1 t soda and a little salt
Slow oven 4.*> minute*.— (Mr* VY II Edwards.)
OATMEAL GEMS
2 cup* rolled oat?. 1 W cup* »our milk. Lot *tand fi or 8 hour*.
Cream 1 egg. 14 cup sugar, 1 T. shortening, 1 cup flour. Into Mi t
salt, 1 t. soda. 1 t. Roval baking powder. Bake in medium oven.
(Mr*. W. H. Edward..>
DATE BREAD
Mi c. sugar, 1 egg, 1 heaping: T. melted lard, creamed. Add 2Mr
c. sour milk. 1 level t. soda, 1 level t. salt, 3 Mi c. graham flour, 2 T.
molasses, 1 lb. dates cut in pieces. Bake alowly.
(Mrs. Blanche Dumanota.)
NEW ENGLAND BROWN BREAD
3 cups com meal, scald and let stand an hour.
1 cup white flour,
2 eggs well beaten, 1 cup New Orleans molasses, I spoon aalt, 1 dessert
spoon of soda. Steam three hours-—(Mrs. C. E. Baldwin.)
BRAN BREAD
4 cups bran, 2 cups white flour. 8 tablespoon* molaaaes, 2 t. aoda,
I I. salt Sweet milk "rto make sloppy." This makes two loaves. Bak*
in a moderate oven.~(Mrs, C E. Baldwin.)
Avoid Baking Worries—Use COLD MEDAL FLOUR
Established in 1862
"NOTHING SUCCEEDS LIKE SUCCESS"
A Department Store should be the kind of
place where everybody can buy.
It should not
offer for sale merchandise that appeals to one
class of people exclusively. Rather it should
reflect in its merchandise and its service, the
type of people that go to make up the whole
community which it seeks to serve.
That is why this store, which has been serv-
ing Flint folks for sixty years, is trying to be a
representative American Department Store.
We Appreciate Your Patronage
We know that in pleasing you, you will con-
tinue to patronize us and through you many of
your friends will become our customers. We
want to hear from you when you are pleased or
displeased; our desire is to satisfy you in every
instance.
If at any time you have a suggestion
to offer we will be glad to have you make it.
Smith, Bridgman & Co.
Your Store—Everybody's S