LYNN, MASS

Telephones 6670 - 6672

SWEDISH ROLLS

One pint scalded milk, one half cup butter, one fourth cup sugar, one egg, salt, one half yeast cake. Mix in the morning and let it rise until after dinner. Shape into rolls and let rise until tea-time. Bake in hot oven.

BLUEBERRY BISCUIT

One quart flour, two teaspoonfuls baking powder, one half tea- spoonful salt, two tablespoonfuls lard, two cups of fresh blueberries. Mix together and add milk enough to make a stiff dough. Drop from a spoon on greased pan and bake in a hot oven. Serve hot with but- tei' and sugar.

GRAHAM GEMS, WITHOUT EGGS

One pint flour (one half Graham), one teaspoonful sugar, ono half teaspoonful salt and two teaspoonfuls baking powder. Sift these all together four times. Put in one tablespoonful butter and add one cup milk. Beat hard one minute and drop in hot iron gem pans and bake in a quick oven. This makes one dozen.

CORN CAKE

One cup corn meal, one half teaspoonful salt, one cup flour, one teaspoonful soda, one half cup sugar. Sift these ingredients into mixing bowl. Then our over them one and one fourth cup sour milk, beaten light with egg beater. Stir well. Last add nearly one half cup melted shortening. Beat well. Bake in moderate oven.

PLAIN WHITE BREAD

Put into the baking dish two quarts of sifted flour, less one tea- cupful to be used on the board when kneading; mix with it one teaspoonful of salt and one tablespoonful of su'iar; rub in well one tablespoonful of either butter or lard. Mix lialf a teacupful of baker's yeast or its equivalent, half a cake of dry hop or com- pressed yeast with one pint of lukewarm water, and pour it into the middle of the flour, mixing the whole with a large spoon until the proper consistency for the dough has been attained, using either more water or flour as may be needed. Knead the mass for about half an hour and set it in a warm place to rise. By morning it should have about doubled in bulk. Knead it over with a little flour, shape into loaves, and after it has risen in the pans put into the oven and bake. Do not have the oven too hot at first. When done take out of pan and lean against something until cool.

54 MENTION THE BRIDE BOOK

CONGRATULATIONS

May we add to our congratula- tions for the bride and groom a timely suggestion for later use in the home.

There is no greater or more prac- tical economy for the care of your apparel and household furnishings than the regular assistance of the Parisian Dry Cleaning Company.

A few dollars spent each month will save you hundreds of dollai's each year on new purchases.

Keep your new apparel and your freshly furnished house in the best possible condition by regular pat- ronage of

Ci)e 53anstan Brp Clcanmcj: Compaup

Telephone 3590

Delivery service to all sections of Lynn

Branch Office, 329 Union Street Main Office— 391 Chatham St.

SQUASH GEMS

One cup squash, two cups flour, one cup milk, one egg, two table- spoons sugar, one teaspoon cream tartar, one-half teaspoon soda, a little salt. Bake in gen pans.

BOSTON BROWN BREAD

Half pint each of wheat and rye flour, one pint corn meal, two potatoes, one teaspoonful of salt, one tablespoonful brown sugar, two teaspoonfuls Price's Cream Baking Powder. Sift all together thoroughly and add half pint of water. Take two boiled potatoes and grate them through a sieve, diluting with water, and mix with flour and other ingredients. Put in a buttered tin boiler, cover tightly and set in a covered kettle to boil. When done set the bread boiler in a fairly hot oven. One cup of molasses may be sub- stituted for the brown sugar if desired.

BREAKFAST MUFFINS

One pint of flour, one egg, butter the size of an egg, two table- :;poons of sugar, one and a half tea-spoons of baking powder, half a pint of milk.

SQUASH BISCUIT

Two cups squash, one cup warm water, (or milk with a little less shortening) , in which dissolve one table-spoonful of lard or but- ter, add one table-spoon of sugar, half a cake of compressed yeast and flour enough to mould. Let it rise over night. Make into bis- cuits in the morning, rise and bake.

CORN MEAL GEMS

One cup of corn meal, two cups of flour, one cup of sugar, one and two-thirds cup of sweet milk, one tea-spoon of soda, two tea- spoons cream tartar, one egg if you like. Bake in gem pans. Use part or all rye meal instead of flour if desired.

BREAKFAST BISCUIT

With one quart of flour, sift thoroughly two rounding teaspoon- fuls Dr. Price's Cream Baking Powder and half a teaspoonful of salt. For shortening take one large tablespoonful of lard, which should be rubbed in thoroughly. Add cool water, stirring with large spoon until dough is stiff enough to transfer to board. Sprinkle hoard well with flour, and in moulding dough for cutting, work it as little as possible. Caution. — Do not mix dough too stiff'. Keep it soft as possible to handle. Do not work it too much. A stiff dough, worked like yeast bread, makes a hard, tough biscuit.

MENTION THE BRIDE BOOK

Felicitations to the bride. Congratulations to the groom.

May we suggest, at this time, too. that we can be of practical assist- ance to you in the handling of thr most difficult of household prob- lems— the laundry work!

If you will simply telephone 3542 or 2611 we will gladly have ou'' salesman call and explain every de- tail of our service.

Do not forget that we handle ev- erything from men's collars to ," complete family wash.

"Whyte" is "Right" in laundry service !

Whyte's Enterprise Laundr)/^

'Phones 3.542, 2611 LAUNDERERS, CLEANSERS, DYERS

Mmti Office. 83 Willow St. Branch Office. 329 Union St

Agenctrr!^ tbrovgbnut the Cify

Our Salesman Calls Each Week in Your Neighborhood

Chafing Dish

WELSH RAREBIT

PUT in a dish one tablespoon butter and one pound soft cheese, ad.l a little mustai-d, salt and cayenne pepper. When cheese is melt- ed, add one-half cup cream, stir until smooth, then add one beaten egg, beat again and serve on toasted bread or crackers.

CREAMED OYSTERS

One pint cream, a little over pint oysters, one tablespoon flour, salt and pepper, to taste, let cream come to a boil, mix flour with little cold milk, and stir in boiling cream. Let oysters come to a boil iii their own liquor, skim and turn in boiling cream. Serve with toast.

MEXICAN RAREBIT

One can tomatoes, three eggs, one teaspoon chopped onion, pep- per and salt. Brown onions, heat tomatoes, and mix with onions, drop in eggs, one at a time and stir each three minutes. Serve on dry buttered toast.

LOBSTER A LA NEWBURG

Lobster, one pint milk, one egg, one teaspoon corn starch, one tablespoon butter, one tablespoon thick cream, one teaspoon lemon juice, salt and pepper to taste. Beat together, egg, corn starch ami milk, add salt and pepper, put in lobster and butter; cook in chafing dish until sauce thickens, add cream and lemon juice. Serve on toast or crackers.

CHICKEN WIGGLE

Four tablespoons butter, three tablespoons flour, one and one- half cups milk, one can chicken, one can green peas. Strain juice from the peas, put milk in chafing dish, thicken with butter and floui creamed, add chicken and peas, cook well and serve on dry toast.

SHRIMP WIGGLE

Make a sauce of two and one-half tablespoons butter, the same quantity fiour, and one and one-half cups milk. Add to this one pinr shrimps and one cup peas, letting them heat well all the way through. Serve on crackers or toast.

MENTION THE BRIDE BOOK

Home Furnishings of Real CharacSler

The Kj)id that IV ill Make Your Home a Place of Greater Comfort and Happiness

WHEN you start out to select the furniture for your new home — bear in mind that you are going to live with it a long time ; that to choose it carefully and wisely means comfort and satisfaction.

At this great store you will find a large stock of fin>:-

FURNITURE CARPETS RUGS

DINNERWARE REFRIGERATORS

AND GLENWOOD RANGES on display at moderate prices

You may choose your furnishings from any part of our great stock and whether you wish to furnish just a few moderate rooms or an en- tire house, you will find the proper type of fur- niture here at prices that will interest you.

It is not necessary to have the entire amount in cash to own beautiful furniture such as you will find at this store, because we are glad tn open an account with you.

We have helped hundreds of young couples to finer, better homes. Why not let us help you?

D. B. H. POWERj)

CENTRAL SQUARE, LYNN Telephone 27

CHEESE BUTTER

One cup cheese, one tablespoon butter, pinch of salt, one-fourth teaspoon mustard, dash cayenne pepper. Melt these all together, then add one well beaten egg, and stir until smooth.

CHEESE OMELET

Grate two ounces cheese, separate the whites and yolks of four eggs, add to the yolks four tablespoons cold water, a saltspoon of salt, and a dash pepper. Beat the whites of the eggs to a stiff froth, and while beating add the yolks. Put a tablespoon butter in a smooth frying pan over the fire, when hot, turn in the egg mixtui-e. As it begins to set, draw the eggs from the side of the pan toward the center. As it thickens, spread on the grated cheese.

ENGLISH MONKEY

Soak one cup bread crumbs (no crusts) in one cup milk fifteen minutes or more, melt one tablespoon butter, add one-half or three- fourths cup soft mild cheese, grated or cut in small pieces, stir until cheese is melted, add the soaked crumbs, one-half teaspoon salt, a few grains cayenne pepper, and just before serving, two eggs slightly beaten. Serve on toasted crackers or bread.

PLAIN RAREBIT

Heat one-half cup milk, add two cups cheese, cut in fine shavings. When melted, stir in one beaten eggs, and one-half teaspoon each salt and dry mustard; as soon as smooth pour over slices of thin toast, and serve at once.

CHEESE PATTIES

Grate half pound of cheese,, mix in it a scant tablespoonful melt- ed butter, a tablespoonful milk, one egg. salt and peper. Mix it to a smoth paste, cut slices of bread, brush both sides with melted butter, brown in oven. Cover with the cheese mixture and return to oven long enough to melt the cheese. Serve at once.

LOBSTER A LA NEWBURG

One tablespoonful of butter, two cupfuls of lobster cut in small pieces, one half pint of cream, three eggs, pepper and salt.

MOCK LOBSTER

Remove bones and skin from one can salmon, put in pan with one pint milk; when boiling add large tablespoon butter and little salt. Roll fine two or three soda crackers, and stir in just before taking from the fire.

MEXnOX THE BRIDE BOOK

^^^ .U^

THIS store is the home of Optimism and Enthusiasm, contagious qualities which we all need; ccme in and get infused. We assure ycu visitors will i-eceive courteous, pr mp; and suggestive ser- vice helping to haimonize in Pottery, Potted Plants ov Artificiai !• lowers any color scheme presented.

If it's a Home Garden you are planning we can give you the bene- fit of (54 years experience in Seed Selection. Fertilizers", Inseeticidei^ and Tools.

Every year we receive many expressions of appreciation from customers all over the world; need we say tbit a reputation of depen dability does net happen through accident; but only from endeavor- ing to give the best in every line obtainable.

Remember— Quality not Price

J. J. H. GREGORY & SON.

198 OXFORD STREET

Telephone 3490 Under Hotel

. HONEST SEEDS

Puddings and Deserts

CHOCOLATE COTTAGE PUDDING

ONE half cup butter, one cup sugar, two eggs, one half cup milk, one and one half cups flour, two and one half teaspoonfuls baking- powder, two squares chocolate, teaspoonful Baker's vanilla.

COCOANUT TAPIOCA CREAM

Soak two heaping tablespoonfuls pearl tapioca in a little cold water over night or for two hours. Heat a pint of milk in double boiler, add tapioca, yolks of two eggs, beaten, two thirds cup sugar and a little salt, also four tablespoonfuls shredded cocoanut, and cook well. Make a meringue of the white of two eggs, beaten stiff witli two tablespoonfuls sugar, spread over the cream and brown in oven. Serve cold.

CARAMEL CUSTARD

Melt one half cup of sugar in a saucepan. When thoroughly melted add two cups of scalded milk and cook till free from lumps. Beat two eggs into which one eighth teaspoonful of salt has been added. Pour the eggs into the milk, add one teaspoonful of Baker's vanilla, bake in a dish, placed in a pan of hot water in a slow oven, cook until a knife blade put in center will come out clean.

BAKED INDIAN PUDDING

Heat in spider till it skims over nearly a quart of milk. Mix with the rest of the quart of milk two mixing spoons Indian meal, salt, one egg, unbeaten, one half cup molasses. Stir the mixture into the milk in the spider. Pour into buttered pudding dish and bake three hours.

NEW TAPIOCA PUDDING

Three tablespoonfuls tapioca soaked two hours, boil until clear and then cool. One pint canned pineapple added to tapioca. Add one cup whipped cream and chill.

DUTCH APPLE PUDDING

One pint flour, one egg, two teaspoonfuls baking powder, one cu i sugar, two teaspoonfuls butter, two thirds cup milk, one half tea- spoonful salt. Four large apples cut in pieces and put on top. Sprinkle a little cinnamon and sugar on top. Bake in a shallow pan.

BAKED RICE PUDDING

One quart milk, three tablespoons rice, seven tablespoons sugar, a small bit of butter, a pinch of salt, a pinch of cinnamon, and a few drops of vanilla. Bake in a slow oven until the consistency of cream.

MENTION THE BRIDE BOOK

Intelligent Hoiisekeepnig

Demands that your home be equipped with electrical servants that save your health and strength by per- forming the hard, tiresome work at less cost than old- fashioned, inefficient meth- ods.

Your husband is using many labor-saving appliances with effi- ciency and economy. Run your home on a business basis and yo!j will be happily surprised at the results.

The Gainaday is paying its way in many of your friends' homes. It is ready to permanently and satisfactorily solve your laundry problem.

After a satisfactory trial, it is yours for a five-dollar bill and monthly payments to suit your convenience. Make this step towards intelligent housekeeping today.

LABOR SAVING ELECTRICAL APPLIANCES

Vacuum Cleaners Electric Irons

Electric Percolators — Laundry Ironers Electric Grills — Table Lamps, etc

We absolutely guarantee all

our goods to give

permanent satisfaction

The Electric Shop

7 Willow Street

Room 301 Telephone 990

"Everything Electrical for the Home"

APPLE PUDDING

Slice apples in bottom of pudding dish, sweeten to taste. Make batter of one tablespoon butter, one-half cup sugar, one egg, one-half cup sweet milk, one cup flour, one teaspoon baking pwwder. Pour over the apples and bake in a slow oven. Serve with sweet sauce.

INDIAN COCOANUT PUDDING

One quart milk, one cup corn meal, one teaspoon salt, one-half cup syrup, one-half cup shreddeed cocoanut, one-fourth teaspooT! cinnamon, one-fourth teaspoon mace. Heat the milk to boiling point. Add corn meal, stirring constantly. Cook ten to fifteen minutes. Add other ingredients. Bake in a greased pan in a cool oven for one hour.

CREAM SAUCE

One egg, one half cup powdered sugar, one half cup thick cream, one fourth cup milk, one half teaspoonful Baker's vanilla. Beat white of egg stiff, add yolk well beaten and sugar gradually, dilute cream with milk. Beat until ftiff, then combine mixtures and flavor.

CHOCOLATE CORNSTARCH PUDDING

One quart milk, two ounces chocolate, one cup corn syrup, one- third cup cornstarch, two eggs, one teaspoon vanilla. Heat milk in a double boiler. Add chocolate and syrup. Moisten cornstarch with a little of the cold milk and add to hot mixture. Stir constantly until thick. Add slightly beaten eggs and vanilla and remove from heat. Turn in molds and chill.

APPLE FRITTERS

One and one-third cupful flour, two teaspoonfuls baking powder, one-fourth teaspoonful salt, one egg, two-thirds cupful milk. Mi.v dry ingredients, add egg and milk stirred together. Cut two medium- sized sour apples into eighths, slice the eighths and stir into batter. Drop by spoonfuls into hot, deep fat, and fry until brown.

STEAMED CHOCOLATE PUDDING

One egg, one half cup sugar, one half cup milk, one cup flour, one teaspoonful melted butter, one square melted chocolate, one teaspoon- ful baking powder. Steam steadily for one hour and serve with whipped cream.

CARAMEL PUDDING

One cup sugar, put in spider, melt and brown carefully, add one pint milk, four eggs, save out whites of two for frosting. Put in dish and bake as custard. After frosting place in hot oven to brown slightly. Served cold.

MENTION THE BRIDE BOOK

TO THE BRIDE —

Our D L^' H Lackawanna Coal

will make \our happiness lasting, fo7- the wav to a man's heart is through liis stomach; and voiir cooking will sureh' be good o\ er a hre ot our D & H Coal <A !*

Our Coal is Black,

But we treat you II 'kite.

Lynn Coal Company

777 WESTERN AVENUE, LYNN, MASS. TELEPHONE LYNN 1.U7

LEMON JELLY

Two and one-half cups boiling water, (two cups boiling water if corn syrup or honey is used,) one cup honey or one and one-third cups corn sugar or one and three-fifths cups corn syrup, one-half cup lemon juice, two tablespoon plain gelatin, one-half cup cold water. Soak uelatin in cold water, dissolve in boiling water, strain and add sweeteninn' and lemon juice. Turn into mold and chill.

FIG PUDDING

One cupful raisins, one cupful suet, one cupful chopped figs, one cupful sweet milk, one cupful molasses, two and one-half cupfuls flour, one teaspoonful soda, one teaspoonful ginger, one teaspoonful cinnamon, one teaspoonful nutmeg. Mix all the ingredients in a bow!, add the molasses and milk. Pour into a greased mold, and steam about three hours. Serve hot with a liquid sauce.

HOLIDAY PUDDING

V2 cup shortening, one and one-fourth cups corn syrup, two table- spoons molasses, two eggs, one cup grated raw carrots, one cup grated raw potato, one-half teaspoon cloves, one-half teaspoon nutmeg, one- half teaspoon cinnamon, one teaspoon salt, one teaspoon baking pow- der, one and three-fourths cups barley flour, one-half teaspoon soda, one and one-half cups chopped raisins and dates, one cup chopped nuts. Warm shortening, syrup, and molasses, and mix. Beat eggs, add to the mixture. Add vegetables. Sift dry ingredients and add with fruit after dredging with flour. Steam three hours. Recipe will fill two one-pound baking powder cans. Serve with French sauce. (See Pudding Sauces.)

CHRISTMAS PUDDING

One cup of suet (chooped fine), one cup sweet milk, two cups seeded raisins, one cup currants, one cup bi-own sugar, one half cup molasses, two cups flour, one teaspoonful soda, one teaspoonful each of cassia, cloves and nutmeg. Steam three hours. It is better to divide this into four parts and steam in pound cans.

CORN STARCH PUDDING

One pint boiling water, in double boiler, save out a little to moisten three tablespoons corn starch, one tablespoon sugar, a little salt, stir into boiling water, beat up whites three eggs stiffs, and stir into starch.

CUSTARD — Yolks three eggs, cup milk, one-half cup sugar, one teaspoon corn starch, salt and flavor.

HE BRIDE BOOK

An Elearic Shade Lamp will beautify and brigrhten the li\ing room.

COMPLETE LINE

LAMPS IRONS SHADES

PERCOLATORS

CORDS GRILLS

'EVERYTHING

ELECTRICAL'

We can help you make your home cheerful and

comfortable

Allow us to submit a figure on the cost

of wiring your Old or New House

ATCH &WOOI

' ELECTRIC CoTI

ENGINEERS, CONTRACTORS, =— SUPPLIES =-

GAS and ELECTRIC FIXTURES 75 BLAKE ST.

LYNN. MASS. TEI_. I03S

RAlSm PIE

ONE cup cf chopped raisins, one cup sugar, one cup cold water, juice and grated rind of one lemon, one tablespoon flour, one tablespoon butter; put on fire to thicken; bake between two crusts.

APPLE PIE

Four common sized sour apples sliced fine, one cup sugar, butter the size of a walnut. Sprinkle one-half teaspoon cinnamon and a little flour over top of apples. Two tablespoons water.

CHOCOLATE PIE— DELICIOUS

One large cup milk, one-half cup sugar, two tablespoons grated chocolate, three eggs, one-half teaspoon salt, vanilla to flavor. Beat yolks of eggs until light, adding to them two tablespoons of the milk. Heat the chocolate and the rest of the milk together, add salt and sugar, and when scalding hot add the yolks of the eggs; cook two minutes, adding the flavoring when partly cooked. Line a pie plate with crust, pour in the filling, bake twenty minutes in a quick oven. Beat whites of eggs with one tablespoon sugar, spread on top anr! brown.

SWEET POTATO PIE

Line a plate with paste, and build a rim; fill with the followiny,- mixture: to one cup hot sifted sweet potatoes, add one and one-fourth cups milk, one-third cup sugar, one-half teaspoon salt, a little nutmeg, one egg slightly beaten.

RHUBARB AND RAISIN PIE

Chop enough rhubarb to make two cups, add one cup sugar and one cup seeded and chopped raisins. Bake between two crusts. Dust the top with powdered sugar for serving.

FROSTED LEMON PIE

Grated rind and juice of one lemon, one cup sugar, yolks two eggs, one tablespoon floor, beat thoroughly and stir into one cup boiling water, in a double boiler, cook until it thickens, when cool, pour into a shell which has been previously baked.

FROSTING — To the beaten whites two eggs, add one tablespoon sugar, and brown in the oven.

MENTION THE BRIDE BOOK

cTWANUFACTURERS' AGENTS

From the Maker Direct to you

WOMEN'S SUITS, COATS AND DRESSES

From the Country's Foremost Makers

c^TVIEN'S CLOTHES

■'The Better Kind"

WATCHES - DIAMONDS

CUT GLASS - SILVEr<WARE

Direct to You at Factory Prices

Our Order Checks on Boston Stores

Put you in touch with the Season's

Choicest Offerings in

Women's Finest Clothing

,:_ylnd always bea

ind that, with us

I NINETY DAYS IS CASH

K H. GLIDDEN

OLYMPIA SQUARE. LYNN P. F. QUIRK. Manager

CREAM LEMON PIE

Sift into a bowl one cup sugar and one tablespoonful flour and a small pinch of salt. Add the juice and grated rind of a large lemon, a tablespoonful of butter (melted) and the beaten yolks of two eggs. Then add one cup milk and lastly the whites of two eggs, beaten very stiff. Mix thoroughly and pour into crust. Do not hurry the baking or the top will get too brown before the pie is cooked through.

MOCK CHERRY PIE

Two thirds cup seeded raisins, two thirds cup cranberries, chop- ped together; two thirds cup sugar, two thirds cup cold water, one tablespoonful flour, one tablespoonful vanilla, pinch of salt. Mix all thoroughly and bake with two rich crusts. Warm slightly before serving.

MOCK MINCE OR GREEN TOMATO PIE

Pare and chop one green tomato, one apple, roll fine one cracker, add one scant cup of sugar, two tablespoonfuls vinegar, one teaspoon- ful cinnamon, one fourth cloves and a pinch of salt. Mix well and bake between two crusts.

CUSTARD PIE

Three eggs, one half cup sugar, pinch salt, two cups milk and a little nutmeg. Cover pie plate with good rich crust, grate nutmeg on top of pie. Bake in good moderate oven half an hour.

PUMPKIN PIE

One pint pumpkin (sifted), one quart milk, three-fourths cup sugar, one-half teaspoon cinnamon, one and one-half teaspoons salt, one-half nutmeg, two eggs. Scald milk and pumpkin, then add other ingredients. This will make two pies. Squash can be used instead of pumpkin. Make the crust same as for custard pie.

PIE CRUST

Three cups flour, one cup lard, one-half cup water, and salt. Stir with spoon.

CRANBERRY PIE

One and one-half cups cranberries, one cup sugar, half cup water, two even tablespoons flour. The cranberries can be used whole same as other berries.

MENTION THE BRIDE BOOK

If it's made of Rubber you'll find it here

Everything in Rubber, from a baby's nipple to rubber boots

Rubber Sheetings

Hot Water Bottles

Fountain Syringes

Rubber Tubing

Rubbers and Rain Coats

Howe's Rubber Store

EVERY-DAY PIE CRUST

Three cupfuls of flour, one cupful of lard, "cut in," a little salt, water enough to mix, two tablespoonfuls of butter, rolled in. Thio makes enough for two pies.

MOCK. CHERRY PiE

One cupful cranberries, one cupful of sugar, one cupful of raisins, unchcppefl one-half cupful of water, in whi:h put one and one-half teaspoonfuls of vanilla. Sprinkle the plate with flour to thicken the pie and bake with two crusts. This' amount will make one pie.

RHUBARB PIE

One cupful of chupped rhubarb, one cupful of sugar, one egg. one teaspoonful of lemon, salt. Bake with two crusts.

LEMON SPONGE PIE

One lemon, one cupful of sugar, two eggs, ojie cupful of milk, two teaspoonfuls of flour, one tablespoonful of butter. Cream th'. butter and sugar and add the flour. Separate the whites anti yolk- of the eggs, mixing the yolks with the suga.- and butter. Grate thu rind of the lemon and add the juice, then the cupful of milk. Lasth stir in the well-whipped whites of the eggs and bake in one crust.

CRANBERRY PIE

One cupful of cranberries, chopped fine, one cupful of choppe.l raisins, one cupful of sugar, one tablespoonful of flour, one-half cupful of boiling water, scant, salt and vanilla. Mix the flour and sugar, add water, then the raisins. Beat smooth and add the cranberries last. Bake in two crusts.

NEW ENGLAND CHOCOLATE PiE

One-half cupful of sugar, two level tablespoonfuls of cornstarch, one tablespoonful of chocolate or cocoa, yolks of two eggs, a little salt, two cupfuls of milk, vanilla. Bake in one crust.

CHERRY PIE

One quart cherries, one cup sugai'. one tablespoon flour, pastry; stem and pit the cherries, sift the flour and sugar together and ad:! to the cherries. Line a pie tin with a rich pastry. Put in preparei'. cherries, cover with pastry and bake in moderate oven for thirty-five minutes.

MENTION THE BRIDE BOOK

The Art Shop

This store is truly an "ART SHOP" in every sense of the word

We carry a full line of

ARTISTS MATERIALS

PHOTOGRAPHERS SUPPLIES ART PICTURES STATIONERY

HOLIDAY and GIFT CARDS ARTIFICIAL FLOWERS CREPE PAPER

FRAMES (Made to order)

We personally guarantee every ar- ticle that leaves our store. We wanl you to be satisfied. This service has done much to make our store the in- stitution which it is.

Headquarters for Kodaks

119 MUNROE STREET LYNN, MASS

Cakes and Cookies

"Who follows well these rules will make The lightest, most delicious cake." CREAM SPONGE CAKE ^ I ■'WO eggs beaten light, one cup sugar, one cup flour, one and one half teaspoonfuls baking powder, pinch of salt, add one half cup boiling milk with one teaspoonful butter. Bake in a not too hot oven, half teaspoonfuls baking powder, pinch of salt, add one half cup boil ing- milk with one teaspoonful butter. Bake in a not too hot oven. APPLE SAUCE CAKE Two cups sugar, two cups thick apple sauce, one half cup butter, two teaspoonfuls soda (dissolved in a little hot water), one cup raisins one cup nut meats, three cups flour. Bake in moderate oven. BUTTER CAKE One half cup butter, two eggs, two cups flour (measured after sifting), one half cup milk, two teaspoonfuls baking powder, one half teaspoonful salt. Beat well and after it is in the pan sprinkle one half cup chopped nut meats over it and sprinkle with sugar. CINNAMON CHOCOLATE CAKE One cup sugar, one half cuj) butter, one half cup of milk, two eggs, one and one half cups flour, one and one half teaspoonfuls bak- ing powder, one fourth teaspoonful salt, three teaspoonfuls cinnamon. Mix flour, salt and baking powder,cream butter, sugar and cinnamon together, then add beaten yolks, then milk and flour. Then add beate'i whites. Beat all together and bake in a quick oven. DUDLEY CAKE One half cup butter, one cup sugar, two eggs, one square melted chocolate, one and three fourths cups flour, one half cup milk, one half teaspoonful saleratus. a little nutmeg and cinnamon, one cup

One cup of powdered sugar and enough sweet cream to moisten it. Beat well and spread on cake.

MOTHER'S COFFEE CAKE

One and one half cups sugar, one half cup butter, two eggs, one cup molasses, one and one half cups raisins, one half cup currants, one half cup candied lemon or citron, one teaspoonful cinnamon, onf teaspoonful cloves, one heaping teaspoonful soda dissolved in one and one half cups strong coffee, five cups flour. This receipt makes two loaves of cake.

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Special T^rices to

^J\(jzvlyweds

The best wav to start house- keeping is to buy your fur- niture here. Small prices get big \ alues at our store.

Complete Outtifs

Specie}/ Pieces

Whether you want a complete outht or just a few articles, we know vou will hnd it advan- tageous to trade here. Our stock contains the very latest designs in the most popular finishes.

;^": Style and Stability at T* leasing T*rices

Dine Furniture Company

g-II M/iiii-oe Street

THREE FLOORS i)¥ MEDRM AND HIGH-GRADE FURNIIT RE

EGGLESS COCOA CAKE

One cup Eugar, one-half cup butter, one cup sweat milk, one tea- spoon soda, two of cream tartar, two and one-half cups flour, three heaping teaspoons cocoa. Take cocoa a little of the sugar and enough of the milk to moisten well and cook a little, then beat all together and bake.

CHEAP MARBLE CAKE

One cup sugar, half cup butter, two eggs, the yolks and whites beaten separately, half cup milk, one cup and a half flour, and one and a half teaspoons baking powder. I save out the white of one egg tj frost. I take one-half of the above mixture and put in a dark spice instead of making two separate mixtures.

iVIOCK ANGEL CAKE

Mix and sift four times: one cup sugar, one and one-third cup? flour, three teaspoons baking powder, one-third teaspoon salt. Pour on gradually two-thirds cup hot scalded milk, fold in whites of tw<' eggs beaten stiff', add one teaspoon vanilla. Pour into an unbuttered tube cake tin and bake forty-five minutes in moderate oven.

CREAM PUFFS

One cup boiling water, one-half cup butter. Boil together, theii add one heaping cup flour. Take from stove and beat smooth, whei cool break into it three eggs and beat again until perfectly smooth. Drop small spoonfuls on buttered pans far enough apart so they will not run together and bake twenty-five minutes in quick oven.

CREAM — One and one-half cups milk, one egg, two-thirds cu:j sugar and corn starch to thicken, flavor with vanilla.

SOFT HERMITS

One cup molasses, one cup sugar, one egg, one cup chopped rais ins, one cup sour inilk, one cup shortening, one teaspoon soda, one tea- spoon c'cves, two teaspoons cinnamon, four cups sifted flour., little salt. Mix well and drop on tins a spoonful at a time.

SUGAR COOKIES

One egg, one cup sugar, one fourth cup milk, one half cup but- ter, one teaspoonful cream of tartar, one-half teaspoonful soda, as little flour as possible. Bake in hot oven.

SUNSHINE CAKE

One cup sugar, three yolks of eggs, one tablespoonful butter, tw-i thirds cup milk, one and one half cups flour, one small teaspoon so :1a two small teaspoonfuls cream of tartar.

MENTION THE BRIDE BOOK

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"Do it electrically"

Consider the savings of labor, time and trouble through the use of the electric appliances.

COMPLETE LINE OF

VACUUM CLEANERS— ELEC. FLAT IRONS

WASHING MACHINES— TABLE GRILLS— LAMPS

Electric Fixtures

Electric Supplies — Wiring

Repair and Installation Work of Every Description

heKlectricalSho

^^j^S^Sb-.'^

WOOD ELECTRIC CONSTRUCTION CO

lELECTRICAL CONTRACTORS

72 Exchange St.Lynn >\a8S. Phones N^Votf^?

MOLASSES SPONGE CAKE

One cup molasses, one half cup sugar, one half cup butter or lard, one egg, one dessert spoonful soda, one teaspoonful each of salt ami cassia, one half teaspoonful each of cloves and nutmeg, one cup boil- ing water, three cups flour. Add hot water last.

LIGHTNING CAKE

One cup of sugar, one cup of pastry flour, one teaspoonful of baking powder, little salt; put all together in flour sifter. Piece of butter, size of an egg, put in cup and let melt, drop in two eggs and fill cup up with milk, add one teaspoonful of flavoring and beat well into the dry ingredients, bake in moderate oven.

FILLED COOKIES

One cup sugar, half cup shortening, one egg, one half cup milk, three cups flour, two teaspoonfuls cream of tartar, one teaspoon- ful sodi, one teaspoonful Baker's vanilla. Roll thin and put tea- spoonful of filling on and don't let come to edge, place another on top and bake quickly.

One cup chopped raisins, one half cup water, one half cup sugar, one teaspoonful flour. Cook till thick, take care not to burn.

GINGER COOKIES

One cup of molasses, one cup of sugar, one cup of lard, one cup of boiling water, two teaspoonfuls of soda in the boiling water stirrer' up, two teaspoonfuls of ginger.

MOCHA CAKE

Two eggs, beaten lightly, one cup sugar, one cup flour, one tea- spoonful baking powder, one teaspoonful Baker's vanilla, pinch s.ilt: lastly add one half cup boiling milk with one teaspoonful butter melted in the milk.

One fourth cup butter, one cup powdered sugar, two tablespoon- fuls cold strong coff'ee, two teaspoonfuls dry cocoa.

FEATHER CAKE

One tablespoonful butter, one cup sugar, one egg, one cup milk, one teaspoonful cream of tartar, one half teaspoonful soda, two cups flour. Flavor with nutmeg.

SILVER CAKE

One cupful of sugar, whites of four eggs, one-half cupful of but- ter, two cupfuls of flour, one-half teaspoonful of soda, one teaspoon- ful of cream of tartar, one-half cupful of milk, put in last, a little salt.

MENTION THE BRIDE BOOK

^ I TOOTH POWDER TOOTH

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