Burlington ladies cook book & 25 secrets of success

5:;o S Sth. Str. Jelly Rolls Cream i cup of sugar with i tablespoon of butter, r.nd add 3 eggs, whites and yolks beaten s^perately, i cup of flour, and i teaspoon of B. Powder. BaKe caic- ^^lly in large square pan lined with buttered pa{:tr, spread tlie under side with jelly, and rcH while hot, folding in clean towel or paper, to keep in place. Eco- nomical and good for chocolate rolls use this fiUnig; ' 3 cup of powdered sugar, >^ cup of grated chocolate i egg. nearly '/a cup of niilK or water, boil st-a-^ily until IhicK as jelly, let it cool before your caKe is leadv. Mivi hattie l_,\n\^. I2i6 Patterson Str. Dcvcl Cake Half cup of butter, 2 level cups of susfar, i cup ci cold water, 3 cups of sifted flour, 3 level teaspoons o.^ B. Powder, 4 eggs, (whites only) i tcaspoonful of va- nilla, 1 teaspoon of lemon, i teaspoon of clove^, 1 tea- spoon of nutmeg, liquid spices;. If dry spices are used take only half as much of each. One square of EaKers bitter chocolate. Miss f\manda Lindoff. 20-^0 Gilbert Str. .14- Lc::ion Apple Tie One cup of cliopped apples, r^rated rind and chop- ped pulp of I lemon. I cup of sugar and a well beaten egg. Bake in 2 crusts, or in one and cover with a meringue. Miss f-jattie Link. I2i5 Patterson Str. Cup Cake vStir I cup of sugar, an.d >4 cup of butter together until they cream. Beat 2 or 3 eggs scperaterr, thtn mix with butter and sugar. Add i cup of milk, and 2 cups of flour, mixed with 2 teaspoonsful of B. Pow- der, add flavoring to taste. Icing:: >^ cup of granu- lated sugar with water to disolve, let boil to crystal '. Beat whites of egg, then pour the sugar onto the cg:g beating hard all the time, putting icu^g on cake while warm. Mi-^s plorence Lo'^'g"- Cor. T4th. & Louisa Str. Chocolate Carmel Cake I K cup of sugar, I cup of butter, i cup. of sweet milk, /.cups oj flour, ,-:^ eggs, 2 tcaspocns of B. Pow- der. Bake in ]a}/ers. — Filling- i pint of brown sugar, 1 cup of sweet milK, butter the size of an egg a little vaniila, 1 square of chccclate, boil 20 mhiutes, spread on cake while warm. Mrs. cj F- Elack 4I7 Basset. Str. MO Adulteration used in HAWKEYK RICKLES The ^Qzt and Ri^rer/. in the MARKET Fried guall 45 Split open on the bacK, and boil until tender, have a quantity of butter and lard hot in frying pan, put in th'^i bird and fry a nice light brown _ay the qudil on slices of toasted bread, aJid pour over them a nicegra. vy made in pan. Pheasants may be cooKed in ^aine way served on platter without toast Mrs Stohlcr. 1502 Caiueion Str. Celery Salad Cut off the root end of 3 heads of blanched celery, \ t^e each stalk carefully, cut nito small pieces, put ui ^^ia.a bowl. Place a potato cr niavonaise dressing over iiiiG serve. May be garnished with white celery leaves t'f water crisses, or arranged on a flat dish, and encir- cled with poinis of pickle cuts Another salad is made by mixing a head of cabbage wiih 3 bunches of celery lirst chopping both fine, and :idd dressing preferred. Mirs Ellice pader. I118 Agency Str. Potatoes Baked in Milk Slice 6 large raw potatoes thin in a buttered pan, sprinKle over this ^2 teaspoonful of salt, i tablespoon - ful of chopped pa^sle3^ and i of butter, cut into small pieces. Cover with milk, and bake verv slowly, for i)4 hours until brown & tender.