Miss Tille Hetz, 611 vS 9 th. vStr. Ricli Bride Cake Take 4 pounds of .-lifted flour, 4 pounds of sweet fresh butter beaten to a cream, and 2 pounds of white powdered suirar. taxe 6 eggs for each pound of flour, I ounce of ground mace or nutmeg, and a tablespoon- ful of lemon extract, or orange flavor water. Mi"^ St"nip- 1435 Thul Str. spiced Ginger Bread 4^ I cup eacii, sugar, butter, and molasses, 3 eggs, 3 cnps of flour, I teaspoon of soda disolved in a cup of sour cream, half of a nutmeg, teaspoon of cloves, tablespoon ol ginger, exira good. Miss h^tlie Link. 1216 Patterson Str. Gooseberry Pie TaEe cither green or not to ripe gooseberries, put in .SHUcepan with enough Wdter to prevent burning, and J-.t-^jw slowly until the}- breai:, stirring often, sweeten "^^-ell and set away to cool, when cold, pour in piepan lined with past^. Kat cold but fresh, with powdered rno-a - lifted over top, or use the ripe berries without f'rst cooking (as in b^rrypie). Some also add a pinch of silt. Miss ["iattie L^ii^- 1216 Patterson Str. Cream Almrrd Ccke I cup of butter, 2 cups cf rdgar, i eup cf milk, i cup of cornstarch, 2 cups of flour, 2 level teaspoons of B. Powder, 5 eggs, j.4 teaspoon ful of almond extract✪ Cream Almond Cake. Cream the butter, add gradually the sugar, then the almond, mix and sift the flour, cornstarch, and B. Pow- der, and add alternately with the milKtothe first mix- ture, beat the egg 'whites' until stiff, add and beat vigorously. Miss Lillian Rodin. I901 Hcrchler Str. 42 Hot Slaw Take one halt firru white head cf cabbag^e. cut into fine pieces, and put in pan with a teaspoonful of salt, about the same quantity of pepper, and a piece of but- ter the size of an egg, adding a half teaspoonful of vin- egar and half that quantity of water✪ Hot Slaw. Cover and cook until the cabbage becomes tender, stirring frequently. Miss f\mclia 3^^i^^G^^^^i- I43J. S 5 th. Str. Cracker Padding One quart of scalded milk, 5 tablespoonsful of rolled crackers, small piece of butter, 4 eggs✪ Cracker Pudding, baKe one ha^f hour, and serve with any kind of sweet ?auce. Miss S^^^^^^^^i^^^" 1430 S 5 th. Str. Queen Cake Beat I pound of butter to a cream with a tablespoon- ful of rosewater, then add 1 pound of fine white sugar 10 eggs, beat very light, and 1% pound of sifted flour beat th*- cake well together, then add ^4 pound of shell- ed almonds✪ Queen Cake, blanched and beaten to a paste, butter tin round basins, line with white paper, put in the mixture an inch and a half deep. Lake du hour in a quiet oven. Mrs ftl. Bouquet Eartktt Str. Your NAME X? ADD:.::-\S, withTvetum Card, and good No. 5 white envelopes furnished at 40 <^^ per 100.— Gus. Bree BURLINGTON, IOWA Spcngc- Cake 43 I cup of sugar, Y^ cup of butter, beat 4 eggs, flour to stiffen it. 1 teaspccn of vanilla, 2 teaspoons of B. Powder. Mrs Mewquist. ✪ Spongy Cake

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Miss Tille Hetz, 611 vS 9 th. vStr. Ricli Bride Cake Take 4 pounds of .-lifted flour, 4 pounds of sweet fresh butter beaten to a cream, and 2 pounds of white powdered suirar. taxe 6 eggs for each pound of flour, I ounce of ground mace or nutmeg, and a tablespoon- ful of lemon extract, or orange flavor water. Mi"^ St"nip- 1435 Thul Str. spiced Ginger Bread 4^ I cup eacii, sugar, butter, and molasses, 3 eggs, 3 cnps of flour, I teaspoon of soda disolved in a cup of sour cream, half of a nutmeg, teaspoon of cloves, tablespoon ol ginger, exira good. Miss h^tlie Link. 1216 Patterson Str. Gooseberry Pie TaEe cither green or not to ripe gooseberries, put in .SHUcepan with enough Wdter to prevent burning, and J-.t-^jw slowly until the}- breai:, stirring often, sweeten "^^-ell and set away to cool, when cold, pour in piepan lined with past^. Kat cold but fresh, with powdered rno-a - lifted over top, or use the ripe berries without f'rst cooking (as in b^rrypie). Some also add a pinch of silt. Miss ["iattie L^ii^- 1216 Patterson Str. Cream Almrrd Ccke I cup of butter, 2 cups cf rdgar, i eup cf milk, i cup of cornstarch, 2 cups of flour, 2 level teaspoons of B. Powder, 5 eggs, j.4 teaspoon ful of almond extract. Cream the butter, add gradually the sugar, then the almond, mix and sift the flour, cornstarch, and B. Pow- der, and add alternately with the milKtothe first mix- ture, beat the egg 'whites' until stiff, add and beat vigorously. Miss Lillian Rodin. I901 Hcrchler Str. 42 Hot Slaw Take one halt firru white head cf cabbag^e. cut into fine pieces, and put in pan with a teaspoonful of salt, about the same quantity of pepper, and a piece of but- ter the size of an egg, adding a half teaspoonful of vin- egar and half that quantity of water. Cover and cook until the cabbage becomes tender, stirring frequently. Miss f\mclia 3^^i^^G^^^^i- I43J. S 5 th. Str. Cracker Padding One quart of scalded milk, 5 tablespoonsful of rolled crackers, small piece of butter, 4 eggs, baKe one ha^f hour, and serve with any kind of sweet ?auce. Miss S^^^^^^^^i^^^" 1430 S 5 th. Str. Queen Cake Beat I pound of butter to a cream with a tablespoon- ful of rosewater, then add 1 pound of fine white sugar 10 eggs, beat very light, and 1% pound of sifted flour beat th*- cake well together, then add ^4 pound of shell- ed almonds, blanched and beaten to a paste, butter tin round basins, line with white paper, put in the mixture an inch and a half deep. Lake du hour in a quiet oven. Mrs ftl. Bouquet Eartktt Str. Your NAME X? ADD:.::-\S, withTvetum Card, and good No. 5 white envelopes furnished at 40 <^^ per 100.— Gus. Bree BURLINGTON, IOWA Spcngc- Cake 43 I cup of sugar, Y^ cup of butter, beat 4 eggs, flour to stiffen it. 1 teaspccn of vanilla, 2 teaspoons of B. Powder. Mrs Mewquist.

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