Roling Bros

Ingredients

Contains: egg, milk, wheat, peanut, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• one-half pound butter
• 1 cup sugar
• 1 teaspoon vanilla
• one-half cups sugar
• 1 cup melted butter
• 1 teaspoon baking soda
• 1 teaspoon allspice
• 1 teaspoon cinnamon
• one-half cup butter
• 2 cups sugar
• 1 tablespoon melted oil
• 2 teaspoons baking powder
• 4 cups of flour
• 1 teaspoon of cardamon crushed fine
• one cup sugar
• 2 cups uncooked oatmeal
• 2 cups flour
• 1 cup raisins
• 1 teaspoon soda dissolved in hot water
• 1 cup milk
• 2 cups oatmeal
• 1 teaspoon salt
• 5 tablespoons milk
• two cups sugar
• 1 teaspoon soda
• 1 cup crisco
• 1 teaspoon vanilla extract
• 5 cups flour
• 2 teaspoons of cream tartar
• 4 teaspoon salt
• 3 cups of flour
• one pound brown sugar
• 1 teaspoon baking powder
• 1 cup walnuts
• 1 cup cocoanut
• 3 cups corn flakes
• 1 cup lard
• 1 cup molasses
• 1 cup hot water
• 1 cup chopped raisins
• 1 cup currants
• 1 cup chopped walnuts
• 3 teaspoons soda dissolved in hot w^ater
• 2 teaspoons of cinna- mon
• 1 teaspoon of nutmeg
• 1 cup butter
• 1 cup buttermilk
• one tablespoon butter
• 3 tablespoons sour milk
• 1 cup shorteningj^ 1 egg
• 1 teaspoon flavoring
• 4 teaspoons sweet milk
• 4 teaspoon soda
• 1 teaspoon cinna- mon
• 1 pound chopped dates
• 4 pound walnuts
• 1 tablespoon milk
• 1 cup shortening
• 3 cups flour
• 1 teaspoon soda dissolved in 1 tablespoon hot water
• 1 tablespoon hot water
• 1 pound english walnuts chopped
• 3 tablespoons butter
• 4 teaspoons baking powder
• 1 cup sweet milk
• 1 cup mashed potatoes
• 1 cup sour milk
• 1 teaspoon vinegar
• 1 teaspoon of dr
• one cup sour milk
• 2 teaspoons dr
• 3 tablespoons of melted lard
• one cup granulated sugar
• 4 teaspoons melted butter
• 3 cups unsifted flour
• one cup of flour
• 2 tablespoons melted butter
• one-half cups flour
• 1 tablespoon baking powder
• 1 cup flour
• three cups of flour
• 3 cups of milk
• 3 tablespoons baking powder
• one pint of flour
• 1 pint of flour
• 1 pint of sweet milk to a smooth paste
• 2 teaspoons of baking powder
• 2 tablespoons of flour
• 1 pint milk
• 1 tablespoon sugar
• 2 cups of flour
• one pound of dried apricots
• 1 cup of sugar to 1 cup of pulp
• 1 cup of pulp
• 3 pounds of fruit
• 1 tablespoon of preserving brandy
• 5 pounds sugar
• 2 quarts of gooseberries
• 1 quart of strawberries
• 1 quart of cherries
• 2 eggs
• 3 eggs beaten light
• 3 table- spoons of boiling water
• 4 eggs
• half lard
• 1 tgg
• 2 tea- spoons baking powder
• one cup
• 1 tea- spoon salt
• two eggs
• one scant cup of cold water
• four eggs
• 49 fullerton avenue avenue c
• 1 egg
• 2 eggs well beaten
• 1 level teaspoon of soda in a little hot water
• 3 eggs beaten
• 3 eggs
• two eggs beaten
• 1 small teaspoon soda
• one tgg
• 3 tea- spoons baking powder
• 2 level teaspoons baking powder
• 1 tgg beaten until light
• 4 medium sized apples into small pieces
• one egg well beaten
• 2 tggs
• 2 large teaspoons dr
• two eggs w^ell beaten
• 3 per cent interest paid on savings open monday
• 8 o'clock telephone belmont 837 j
• 1 large
• 2 small pineapples
• twelve tomatoes
• 1 lemon
• 15 cents shelled walnuts
• 12 peach kernels
• 4 good sized oranges
• salt
• nutmeg
• cinnamon
• pepper

Also mentioned in the method: peanut

Directions

1. DIA MONDS, JE WELR Y

2. 2310 Milwaukee Ave.

3. Cor. California Ave.

4. Art Studios

5. Importers and Decorators of

6. Fine China

7. BELMONT 9338

8. 2520 Milwaukee Ave. CHICAGO

9. LOGAN SQUARE CHAPTER, No. 560, O. E. S. 135

10. Butter Cookies

11. One-half pound butter, grated rind of a half a lemon, 2 eggs, 1 cup sugar, ^ teaspoon baking powder, 1 teaspoon vanilla. Add flour to make soft dough. Brush over top of cookies with part of egg well beaten. Bake in hot oven.

12. Mrs. Marie Wilhelmy.

13. Rocks or Christmas Cookies

14. One and one-half cups sugar, 1 cup melted butter, 3 eggs beaten light, 1 teaspoon baking soda, dissolved in 3 table- spoons of boiling water, 2j4 cups flour, 1 teaspoon allspice, 1 teaspoon cinnamon, ^ pound dates, chopped (not too fine), ^ pound walnut meats, chopped. Mix well and bake in sheet pans, dropping only a teaspoon of the dough in dots on pan.

15. Clara Kistner.

16. Cardamori Cookies

17. One-half cup butter, 4 eggs, 2 cups sugar, % cup of milk, 1 tablespoon melted oil or lard, 2 teaspoons baking powder, from 3 to 4 cups of flour, 1 teaspoon of cardamon crushed fine. Drop from spoon about size of marble or rolled out on bread board. Mrs. F. Moenck.

18. Oatmeal Cookies

19. One cup sugar, ^ cup shortening, half lard and half butter, yi teaspoon salt, 1 tgg, ^ cup sweet milk or sour milk, 2 cups uncooked oatmeal, 2 cups flour, yi teaspoon cinnamon, 2 tea- spoons baking powder and 1 cup raisins. Use less baking powder for sour milk and add 1 teaspoon soda dissolved in hot water. Mrs. Marie Larson.

20. 136 LOGAN SQUARE CHAPTER, No. 560, O. E. S.

21. Oatmeal Cookies

22. One cup, half lard and half butter, 1 cup sugar, ^ cup raisins, ^ cup walnuts chopped, Yz teaspoon soda, 1 or 2 eggs, 1 cup milk, 2 cups oatmeal, 2 cups flour. Drop from spoon.

23. Mrs. M. Herre.

24. Oatmeal Cookies

25. One-half cup butter, Yz cup lard (scant), 1% cups sugar, 1^ cups ground oatmeal, 2 cups flour, 2 eggs, % teaspoon soda, 1 teaspoon salt, 1 teaspoon cinnamon, 1^ cups raisins and 5 tablespoons milk. Walnut meats if desired. Bake in a moderate oven. Mrs. Bert Hutchinson.

26. White Cookies

27. Two cups sugar, 1 teaspoon soda, 1 cup crisco, 1 tea- spoon salt, Yi cup thick sour milk, 2 eggs, 1 teaspoon vanilla extract, Ja teaspoon lemon extract, and flour. Cream crisco and sugar, add beaten eggs, soda mixed with sour milk, salt, extracts and about 5 cups flour. Roll very thin, cut with cookie cutter, lay on buttered tins, bake in moderately hot oven five minutes. Makes ninety cookies.

28. Mrs. Etheyl Sorensen. t

29. BrovTH Sugar Cookies

30. Two eggs, 1% cups of brown sugar, % cup of butter and lard equal parts, 1 teaspoon vanilla, 2 teaspoons of cream tartar, 1 teaspoon soda, ^4 teaspoon salt, 3 cups of flour. In measuring sugar, pack solidly in cup. Combine sugar, butter and eggs well beaten, add flour, soda, cream tartar and salt mixed together, add vanilla. Roll thin and cut with small cutter. Anna Shaberg, Past Matron.

31. LOGAN SQUARE CHAPTER, No. 560, O. E. S. 137

32. Sand Tarts

33. One pound brown sugar, ^ pound shortening, 1 teaspoon salt, 2 eggs, 1 teaspoon baking powder. Rub together. Add one scant cup of cold water. Add flour enough to handle. Flour board well, roll thin and bake in hot oven.

34. Mrs. Anna Householder.

35. Four eggs (whites only) beaten stiff, 1 cup sugar, 1 cup walnuts, chopped, 1 cup cocoanut, 3 cups corn flakes. Drop by spoons on greased pans. Bake until light brown.

36. - Mrs. Elizabeth Thomas.

37. Fruit Cookies

38. Two cups sugar, 1 cup lard, 1 cup molasses, 1 cup hot water, 1 cup chopped raisins, 1 cup currants, 1 cup chopped walnuts, 3 teaspoons soda dissolved in hot w^ater, 2 teaspoons of cinna- mon, 1 teaspoon of nutmeg, 1 teaspoon vanilla, flour enough so you can drop from spoon. Mrs. Charles Mosel.

39. : . Sugar Cookies

40. One cup sugar, 1 cup butter, 1 cup buttermilk or sour milk, 1 teaspoon soda. Flavor to taste. Enough flour to roll soft. Mrs. M. Herre.

41. Peanut Butter Cookies

42. One tablespoon butter, S tablespoons peanut butter, lj4 cups sugar, 2 eggs, 3 tablespoons sour milk, 1 teaspoon soda, about 1 % cups flour. Mrs. Charles A. Anderson.

43. LOGAN SQUARE CHAPTER, No. 560, O. E. S.

44. Telephone Humboldt 5272

45. Albert G. Hanke

46. Fine Furniture

47. CASH OR CREDIT

48. 2369-71 Milwaukee 2847-49 Fullerton Avenue Avenue

49. C. H. KARLSEN

50. 3733 Lowell Ave.

51. Irrin; 5852

52. AARON JOHNSON

53. 4300 N. Areri Ave.

54. Irving 2573

55. Phone Irving 7720

56. Karisen& Johnson

57. REAL ESTATE

58. LoanS) Renting, Insurance

59. 4025 Elston Avenue CHICAGO, ILL.

60. Phone Belmont 7724

61. Frank E. Pearson

62. 2641 N. Kedzie Ave.

63. Near Milwaukee Ave.

64. LOGAN SQUARE CHAPTER, No. 560, O. E. S. 139

65. White Cookies

66. One cup sugar, 1 cup shorteningj^ 1 egg, yi cup sour milk, ^^ teaspoon soda, 1 teaspoon flavoring to taste, flour to make it stiff enough to roll. Mrs. Emma Ross.

67. Mrs. Bradway.

68. Oatmeal Cookies

69. One cup sugar, brown or white, 1 cup butter and lard mixed, 2 cups flour, 2 cups oatmeal, 1 cup chopped raisins, 1 tgg, 4 teaspoons sweet milk, ^4 teaspoon soda, 1 teaspoon cinna- mon, y^ teaspoon salt. Drop on greased tins and bake in hot oven. Mrs. Thomas F. Otley.

70. One-half cup butter and lard mixed and creamed with 1^ cups brown sugar, 2 eggs well beaten, 2 cups flour, 1 level teaspoon of soda in a little hot water, 1 pound chopped dates (or seeded raisins), ^4 pound walnuts, flavor with vanilla. Drop from teaspoon and bake in greased tins.

71. Frieda A. Kaiser.

72. Imperial Cookies

73. One-half cup butter, 1 cup sugar, 2 eggs, 1 tablespoon milk, 2y2 cups flour, 2 teaspoons baking powder, ^ teaspoon lemon extract, yi teaspoon grated nutmeg, J4 cup ground nuts.

74. Mrs. C. A. Anderson,

75. One and one-half cups sugar, 1 cup shortening (part lard), ^ cup sweet milk, % teaspoon soda, nutmeg, 3 cups flour. Dough soft, roll thin. Mrs. James Stott.

76. 140 LOGAN SQUARE CHAPTER, No. 560, O. E. S.

77. Rock Cookies

78. One and one-half cups sugar, 1 cup butter, beaten together, 3 eggs beaten, 2% cups flour, 1 teaspoon soda dissolved in 1 tablespoon hot water, 1 teaspoon cinnamon, 1 pound English walnuts chopped, ^ pound chopped dates. Put flour in last and mix well. Drop into buttered tins.

79. Potato Doughnuts

80. One and one-half cups sugar, 3 tablespoons butter, 3 eggs, 4 teaspoons baking powder, 1 cup sweet milk, ^ teaspoon nutmeg and cinnamon, 1 teaspoon salt, 1 cup mashed potatoes, flour to roll. Cream butter and add one-half the sugar, add the remaining sugar and milk to the beaten eggs. Cool the potatoes and add to mixture. Add to the dry ingredients which have been well sifted together. Mix thoroughly, handle lightly, put on floured board and roll out. Cut out and fry a few at a time in deep, hot lard. This will make forty doughnuts. Clara Hoyt.

81. Two eggs beaten; 1 cup sugar, J^ tablespoon of lard and butter, 1 cup sour milk, 1 small teaspoon soda, 1 teaspoon vinegar, 1 teaspoon of Dr. Price's baking powder, flour enough to handle. Mrs. Hilda Nelson.

82. One cup sour milk, Yz teaspoon of soda, scant quart of flour, with 2 teaspoons Dr. Price's baking powder, sifted together, 1 cup sugar, 2 eggs, 3 tablespoons of melted lard, pinch of salt, big teaspoon of nutmeg.

83. Lorene N. Ferguson,

84. LOGAN SQUARE CHAPTER, No. 560, O. E. S.

85. We Solicit Your Patronage

86. Demand Clarified Milk for Safety's Sake

87. Our Wagons Pass Your Door Every Day Phone Humboldt 9455

88. Christianson Bros.

89. Dairy Co.

90. Distributers of Clean Milk

91. Clean Milk is one of the least expensive and most nourishing foods.

92. We pasteurize and clarify our Milk and

93. Cream, rendering it clean and free

94. from injurious elements.

95. 2700-2710 North Campbell Avenue

96. For Fancy Groceries go to

97. GOOCKER BROS.

98. 3240 Altgeld St.

99. Telephone Belmont 1663

100. Telephone Albany 9814

101. ReshoftBros.

102. Meat Market

103. Fresh, Salt and Smoked Meats

104. 2204 North Lawndale' Avenue

105. LOGAN SQUARE CHAPTER, No. 560, O. E. S. 143

106. One tgg, 1 cup sugar, beaten together, 1 cup milk, 2^ cups flour sifted with 2 teaspoons baking powder, ^ teaspoon nut- meg and ½ teaspoon salt. Dip the batter with teaspoon and fry in hot lard. Rose Schleble.

107. One cup granulated sugar, 1 cup sweet milk, 4 teaspoons melted butter, 2 eggs, 3 cups unsifted flour, sifted with 3 tea- spoons baking powder, ^ teaspoon salt, 1 teaspoon vanilla. Add sufficient flour to roll out. Sugar while warm.

108. Mrs. Ethel Forster.

109. LOGAN SQUARE CHAPTER, No. 560, O. E. S.

110. Phone Humboldt 1938

111. Established 1891

112. FRANK BODACH

113. Upholstering, Refinishing Pneumatic Carpet Cleaning

114. Brass Beds ReRnished 2047-49 W. North Ave.

115. Mattresses Renovated Opposite wicker Park Hall

116. Phone Belmont 2002

117. Senger Floral Company

118. (Not Inc.) MRS. J. SENGER, Prop.

119. Plants and Cut Flowers. Wed- ding and Funeral Work a Specialty

120. 2330 N. Spaulding Ave.

121. Telephone Armitage 5425

122. The Square

123. Ice Cream

124. A. NOTTOLI, Prop.

125. 2401 Milwaukee Ave.

126. Griddle Cakes

127. One cup sugar, 1 cup milk, 3 cups flour, 2 eggs, 2 tea- spoons baking powder, nutmeg and cinnamon to taste. Dip the batter with teaspoon and fry in hot lard like doughnuts.

128. Mrs. E. Hawekotte.

129. Griddle Cakes

130. One cup of flour, 2 level teaspoons baking powder, ^ tea- spoon salt, 1 tgg beaten until light, % cup milk, 2 tablespoons melted butter. Sift together all dry ingredients, add the others, mix well, and drop from a spoon on a hot griddle. Use less milk for thicker cakes. Mrs. Brandell, Omaha.

131. Rice Griddle Cakes

132. Two and one-half cups flour, yi cup cold boiled rice, 1 tablespoon baking powder, yi teaspoon salt, ^ cup sugar, 1^ cups milk, 1 egg, 2 tablespoons melted butter. Mix and sift dry ingredients. Add rice, then egg well beaten, milk and butter. Fry on hot griddle. Mrs. Lydia Patterson.

133. Apple Fritters

134. Pare, core and cut 4 medium sized apples into small pieces and stir in batter.

135. Batter — One egg well beaten, % cup sweet milk, 1 cup flour, J4 teaspoon salt, 2 teaspoons Dr. Price's baking powder. Drop by spoonful in deep fat and fry. Drain on brown paper and sprinkle with powdered sugar. Serve hot with syrup or butter as preferred.

136. Lillie Trodson, Worthy Matron.

137. 146 LOGAN SQUARE CHAPTER, No. 560, O. E. S.

138. Three cups of flour, 3 cups of milk, 3 tablespoons baking powder, pinch of salt, 2 tggs, Mrs. F. Lehmann.

139. One pint of flour, 2 large teaspoons Dr. Price's baking- powder, yi teaspoon salt, 3 eggs, 1^ cups milk, ^ rounding tablespoon butter. Add whites of eggs well beaten last.

140. Mrs. Louisa Hageman.

141. Mix together 1 pint of flour, and 1 pint of sweet milk to a smooth paste. Add ^ cup of butter, scant, well beaten yolks of 3 eggs, then the beaten whites, and just before baking, 2 teaspoons of baking powder. Beat very hard for two minutes and bake on a hot iron. Mrs. Olive Burnett/

142. Corn Fritters

143. One can of corn, 2 tablespoons of flour, 2 eggs, add a little salt and pepper. Bake like pancakes. Mrs. S. Schmidt.

144. Two eggs w^ell beaten, 1 pint milk, added gradually; 1 tablespoon sugar, pinch of salt, 2 cups of flour, 2 teaspoons baking powder. After well mixed, add a heaping tablespoon of melted butter.

145. Mrs. Anna Schmidt, Golden Rod Chapter.

146. LOGAN SQUARE CHAPTER, No. 560, O. E. S.

147. What better habit to form thanthat of being

148. a regular Depositor in this conveniently

149. located State Bank?

150. Second Security bank

151. ■■■■■■iH^HiBHiHHB OF CHICAGO mt^mmm^i^Kmmm^^mi MILWAUKEEAVE.AT WESTERN AVE.

152. Your savings account is invited whether it be large

153. 3 Per Cent Interest Paid on Savings

154. Open Monday and Saturday Evenings Until 8 o'clock

155. Telephone Belmont 837

156. J. H. Hollison, M. D.

157. Physician and Surgeon

158. Chronic Diseases a Specialty

159. OFFICE HOURS

160. 8 to 9 A. M.

161. 1 to 3 P. M.

162. 6 to 8 P. M.

163. Sunday 1 to 3

164. 3434 Fullerton Avenue

165. Corner Smalley Court

166. Telephone Belmont 6978

167. When in need of pure drags and chemicals go to

168. W. J. KAUSH

169. Pharmacist

170. 2564 Milwaukee Ave.

171. Corner Logan Blvd. Rainier Bldg.

172. Apple Jelly

173. Cover apples with water and cook slowly until soft. Mash and drain through a coarse sieve. Drain again through a double thickness of cheese cloth. Boil twenty minutes and add an equal quantity of heated sugar. Boil five minutes Skim and turn into glasses. Hattie Smith.

174. Pineapple Conserve

175. One pound of dried apricots (soak one hour), 1 large or 2 small pineapples, grind pineapple and apricots in food chop- per, using fine knife. Use 1 cup of sugar to 1 cup of pulp and cook twenty minutes. Mrs. F. A. Kaiser.

176. Green Tomato Marmalade

177. Twelve tomatoes, peel and put through grinder, 1 lemon, cut fine, Yz pound seedless raisins, Ij^ pounds sugar, 15 cents shelled walnuts, cut fine, cook slowly about one hour or until thick. Mrs. Tillie Campbell, Past Matron.

178. LOGAN SQUARE CHAPTER, No. 560, O. E. S. 149

179. Peach Marmalade

180. Pare, stone and weigh peaches. To each pound of fruit add % pound of sugar. Cook fruit for forty-five minutes, stirring constantly, then add sugar and cook ten minutes more. (Remove scum.) The juice of 1 lemon for 3 pounds of fruit, 12 peach kernels, chopped fine may be added, or 1 tablespoon of preserving brandy for each pound of fruit. Seal when hot.

181. Mrs. Susie Thomas.

182. Heavenly Jam

183. Put through food chopper, 1^ pounds seeded raisins, 2^ pounds pitted cherries, 4 good sized oranges, pulp and rind, 5 pounds sugar. Boil forty minutes. Ruth Carlsen.

184. Raspberries and blackberries are the best fruits for making jams and require equal weight of sugar and fruit.

185. Hattie Smith.

186. Currant Jelly

187. Cherry currants make the best jelly. Wash and cook curants until they look white. Strain as for apple jelly. Measure and boil for five minutes. Add equal quantity of heated sugar and boil five minutes. Skim and pour in glasses. Place in sunny window and let stand 24 hours. Cover with paraffin. Hattie Smith.

188. Gooseberry Jam

189. Pick 2 quarts of gooseberries, 1 quart of strawberries, and 1 quart of cherries. Stem, seed and wash fruit. Add enough water to keep from burning. Add pound of sugar to every pound of fruit. Boil until it is firm and thick. Put up in glass jars and seal. Ellen C. Jensen.

190. LOGAN SQUARE CHAPTER, No. 560, O. E. S.

191. D E I M E L' S

192. ]V. JV. Side Leading Furniture Store

193. Furniture of quality, comfort and durability. Save 15 to 25% on any purchase, cash or credit. Present this ad and receive extra 5% discount.

194. IT IS SO IF DEI MEL SAYS SO