New England Laboratory Co

Ingredients

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

• one cup sugar
• one cup flour before sifted
• one-half cup hot milk
• one-fourth cup butter
• one teaspoonful cream of tartar
• half teaspoonful scda
• two cupfuls of sugar
• one-half cupful molasses
• one-half cupful of milk
• one cupful of butter
• four cupfuls of flour
• one teaspoonful of soda
• one cupful of raisins
• one-half cupful of citron
• one-half cupfuls of sugar
• one-half cupful of cold water
• two cupfuls of flour
• one teaspoonful of cream of tartar
• one-half teaspoonful of soda
• one cupful of the flour
• one cupful of hot water
• one-third cupful of butter
• one-half cupful of sugar
• three spoonfuls of flour
• one cupful of boiling milk
• one cupful
• one-half cupful of butter
• one cupful of milk
• one-half cupfuls of flour
• two teaspoonfuls of cream of tartar
• one-half cup butter
• half cup milk
• one-half cups flour
• one-half teaspoonful soda
• one cup chopped english walnuts
• two pieces of transparent oven-ware
• one quart vinegar
• two cups sugar
• three pounds cauliflower
• one quart onions
• two quarts green to- matoes
• one pound green
• two quarts vinegar
• one half cup mustard
• three fourths cup flour
• one half cup sugar
• one half cup salt
• one head celery chopped
• two cups brown sugar
• two quarts strong vinegar
• four pounds of ripe red raspberries add an equal quantity of white sugar
• one pint of currant juice
• four pounds of strawberries
• one pint of red currant juice
• one pound of sugar
• three pounds of the fruit
• three pounds of fruit use one pound of sugar
• half pound of sugar
• one half teaspoonfuls salt
• one half cups sugar
• one half teaspoonfuls pepper
• one teaspoonful cinna- mon
• one tablespoonful of flour
• two tablespoonfuls of capers
• one pint of buckwheat flour
• two-thirds quart of corn meal
• one-third quart of flour
• one teaspoonful of bi'own sugar
• half teaspoonful of salt
• one pint of milk
• one quart of milk
• two teaspoonfuls of price's cream baking powder
• half pints of flour
• one teaspoonful of salt
• half pints milk
• one quart of flour
• two tablespoonfuls of lard
• one pint of flour
• one cup white sugar
• half cup water
• one tablespoon butter
• two quarts popcorn
• one-half cup milk
• one cup chopped nuts
• one teaspoon vanilla
• one-half cup molasses
• one-half teaspoon flour
• one-fourth pound chocolate
• one pound brown sugar
• one-half pound english walnuts
• one-half cups molasses
• three-fourths cup sugar
• two cups granulated sugar
• one-quarter cup water
• two teaspoons corn starch dissolved in a little water
• eight drops of peppermint oil
• two tablespoonfuls milk
• one half cup powdered sugar
• one cup granulated sugar
• one-half cups maple sugar
• two cups of sugar
• one fourth cup of vinegar
• one fourth cup of hot water
• one fourth teaspoonful of cream of tartar
• one half cup karo corn syrup
• one half cup wa ter
• one cup walnuts
• one cup powdered sugar
• one cup milk
• two squares chocolats
• two cups molasses
• one tablespoon vinegar
• two cups light brown sugar
• one half teaspoonful salt
• three fourths cup milk
• one half cup cocoanut
• one cup molasses
• two tablespoons vine- gar
• three cups brown sugar
• one cup chopped walnut meats
• four teaspoonfuls of liquid one tablespoonfu' two gills of liquid one cup
• one cup
• one ounce four cups of bread flour one quart
• one quart
• two ounces two cups of granulated sugar one pound two
• one pound two
• one pound mention the bride book
• one cup of cold wa- ter
• a cupful of raisins
• a pint of juice
• a cup of water
• a cup of water to a pound of fruit
• a pound of fruit
• a pound of loaf sugar to every pint of juice
• a pinch of powdered sugar
• a saltspoonful of salt
• a teaspoonful of dry mustard
• a gill of oil
• a pint of peeled mushrooms into a small saucepan
• a pint of broth
• a head of celery until quite tender
• a tablespoonful of brown sugar
• a small piece of butter
• a piece of butter
• a dash of soda helps to keep the color in green vegetables
• a cup of salt
• two eggs
• three eggs
• one cupfu! of currants
• two loaves
• one orange
• one heaping cupful of flour
• one egg
• two custard cups one
• one
• 5 market st
• twelve green peppers
• twelve ripe peppers
• twelve large onions
• five min- utes
• four table- spoonfuls salt
• one large tablespoonfui pepper
• one peck chopped green tomatoes
• one scant cup of salt
• six onions chopped
• one tablespoonfui all- spice
• one tablespoonfui cinnamon
• one tea- spoonful mustard
• two red peppers chopped
• two pounds of sugar
• six red peppers
• six onions
• two tea ccips vinegar
• 1 linens - cottons 73 market street corner of tremont i^av we have the pleas
• 73 market street corner of tremont i^av we have the pleasure of servingyou?
• four eggs add salt
• four tablespoon- fuls of olive oil
• one way
• one direction
• 2 put the yolk of an egg into a bowl
• 38 andrew street
• two heaping tea- spoonfuls of price's cream baking powder
• two beaten eggs
• four eggs
• one tablespoonfu' brown sugar
• three tablet-'poonfuls of sugar
• four beaten eggs
• one teaspoonful of price's cream bak ing powder
• six eggs
• one saltpoon of salt
• one big spoonful vinegar
• one tablespoonfu' melted butter
• one half teaspoonfu! baker's vanilla
• 11 willow st
• 18 central sq
• 7 dock square 111 causeway st
• one teaspoon- ful of butter
• two eggs beaten very stiff
• one hall' teaspoonful baker's vanilla
• 5 min
• 8 min
• 15 min
• 20 min
• 40 min
• 4 lbs
• 8 lbs
• 30 min
• 15 min meat
• 45 min
• 10 min
• 60 min
• 3 min
• 6 min, 1 inch thick
• 1 min
• two gills of liquid one cup
• one-half pint two round tablespoonfuls of flour one ounce four cups of bread
• one cup butter one-half pound one tablespoonful of butter one ounce butter t
• one tablespoonful of butter one ounce butter the size of an egg two ounces t
• 31 munroe street lynn
• half done
• two hems pinned together
• one third pail of lukewarm water ti which has been added three ta blespoons of t
• one suce
• 14 city mall sq
• 14 city hall square
• butter the size of an egg
• butter one ounce butter the size of an egg two ounces two cups of granula
• vinegar
• salt
• cinnamon
• mustard
• pepper
• lemon juice
• cayenne

Also mentioned in the method: peanut, fish, crab, lobster, clam, oyster

Directions

1. LYNN MASSACHUSETTS

2. HOT MILK CAKE

3. One cup sugar, one cup flour before sifted, one-half cup hot milk, one-fourth cup butter, two eggs, one teaspoonful cream of tartar, one- half teaspoonful scda. Sift sugar, flour, cream of tartar and soda together, add beaten eggs. Melt butter in the hot milk. Beat all to- gether. Flavor with any extract.

4. CHEAP FRUIT CAKE

5. Two cupfuls of sugar, one-half cupful molasses, one-half cupful of milk, one cupful of butter, four cupfuls of flour, one teaspoonful of soda, three eggs, spices of all kinds, one cupful of raisins, one cupfu! of currants, one-half cupful of citron. This will make two loaves.

6. SPONGE CAKE

7. Three eggs, one and one-half cupfuls of sugar, one-half cupful of cold water, two cupfuls of flour, one teaspoonful of cream of tartar, one-half teaspoonful of soda, salt. Sift the cream of tartar with one cupful of the flour; dissolve the soda in a little hot water. Add th-^ rind and juice of one orange.

8. CREAM CAKES

9. One cupful of hot water, one-third cupful of butter, three eggs, one heaping cupful of flour. Melt the butter in the hot water; whilij it boils slowly stir in the flour until a smooth paste is made. Let it cool while beating three eggs, then stir the eggs into paste. Bak? in a hot oven for twenty-five minutes.

10. FILLING FOR CREAM CAKES

11. One-half cupful of sugar, three spoonfuls of flour, one egg, one cupful of boiling milk. Beat the egg, add the sugar and flour mixed. Stir in the boiling milk and cook until creamy.

12. MARBLE CAKE

13. One cupful of .?ugar, one-half cupful of butter, one cupful of milk, two and one-half cupfuls of flour, one egg, .me teaspoonful of soda, two teaspoonfuls of cream of tartar. Take one-third of the mixture and add to it half a teaspoonful each of cinnimon. cloves, nutmeg ani! allspice, with half a cupful of raisins. Put in the pan in alternate spoonfuls.

14. One cup sugar, one-half cup butter, whites of three eg,a-s, one- half cup milk, one and one-half cups flour, one-half teaspoonful soda, one teaspoonful cream of tartar, one cup chopped English walnuts. Use halved walnuts on white frosting. Bake in small, square tin.

15. MENTION THE BRIDE BOOK

16. Start the New Home Right !

17. We hare a Wedding QiftforTou

18. If you will bring this book to our store we will give you two pieces of

19. Transparent

20. "■* "^'^ Has the name on every piece

21. TWO CUSTARD CUPS One for Ton — One for Him

22. Remember that a few pieces of Pyrex are worth more than a whole shelfful of or- dinary kitchen ware.

23. Bake and Serve in the Same Dish

24. PYREX It--. ,, ;i ^• I I. •'' I 'I . >A ' man who does her own cooking — it makes it easier to prepare a meal — easier to serve the meal at- tractively, and saves untold hours of extra pan cleaning. The pol- ished surface is easy to clean.

25. PYREX never chips nor crazes and is guaranteed against

26. breakage from oven heat. PYREX never grows old.

27. Secure a few pieces now and be prepared

28. for housekeeping time

29. We have Pyrex Dishes for every baking need

30. HOWARD F. POOL COMPANY

31. Paints — Oils — Hardware 5 Market St.

32. Lynn, Mass.

33. Preserves, Pickles and Jellies

34. CRAB APPLE JELLY

35. ■i-rrASH fruit, cut in pieces, but do not pare nor remove seeds, ^ ^ barely cover with cold water. Boil slowly, and when soft put in cheese cloth bag and let juice drip through, but do not squeeze, a^ that makes jelly cloudy. Measure and let boil twenty minutes, add equal quantity of heated sugar, boil five minutes, skim and turn in grlasses. Cover and keep in a cool dry place. PEPPER RELISH

36. Twelve green peppers, twelve ripe peppers (remove seeds), twelve large onions. Chop fine, cover with boiling water five min- utes, drain and add one quart vinegar, two cups sugar, four table- spoonfuls salt. Boil slowly one hour.

37. MUSTARD PICKLES

38. Three pounds cauliflower, one quart onions, two quarts green to- matoes, one pound green and red peppers, two quarts vinegar, one half cup mustard, three fourths cup flour, one large tablespoonfui pepper, one half cup sugar, one half cup salt. Boil tomatoes, onions, peppers and cauliflower ten minutes. Then mi.x mustard, flour, salt, sugar and pepper in a little cold vinegar and boil just long enough to thicken.

39. CURRANT JELLY

40. Wash the currants but do not stem; put in a kettle; scald but not cook; cool and strain. Boil the juice about twenty minutes Weigh the sugar, a pound to a pint of juice, and have it in the oven browning lightly and heating thoroughly. When the juice has boiled twenty minutes stir in the sugar until it dissolves; then put into glasses.

41. One peck chopped green tomatoes, one scant cup of salt. Let stand over night and in the morning drain off all juice. Then add one head celery chopped, six onions chopped, one tablespoonfui all- spice, one tablespoonfui cinnamon, two cups brown sugar, one tea- spoonful mustard, skins of two red peppers chopped, two quarts strong vinegar. Cook until tender.

42. RASPBERRY JAM

43. To three or four pounds of ripe red raspberries add an equal quantity of white sugar. Crush the whole well in a preserving ket- tle; add one pint of currant juice and boil gently until it jellies upon a cold plate; put into small jars and cover with brandied paper. Tie over them a thick paper and keep in a dark, cool and dry place.

44. MENTION THE BRIDE BOOK

45. "If you want a thing well done have it cooked at home."

46. $500 or $5000

47. It isn't what you pay for your shoes — it is that value you are receiving in return that counts. That is what you can bank on with us, value received at all times whether you pay $5.00 or $50.00 a pair.

48. Good Shoes — Hone^ Shoes

49. IS OUR MOTTO

50. Wentworth^s Shoe Store

51. 269 Union Street, Lynn

52. Keep onxiour toes; you can't tell Tvhal'll turn up next

53. STRAWBERRY JAM

54. Put into a porcelain kettle four pounds of strawberries, one pint of red currant juice and two pounds of sugar. Boil the berries and currant juice first; add the sugar and boil up again, skimming well. Put in jars, cover with brandied paper and keep in a cool place. PEARS

55. Pare, cut in halves and throw into cold water. Take one pound of sugar and a little over a cup of water for every three pounds of the fruit. When the syrup boils put in a layer of fruit and cook unti! tender. Have jars ready in a pan of boiling hot water (be careful to plunge them in so the water strikes outside and inside at the same time; fill the jars to the top with fruit, then pour on boiling syrup to the brim and screw the tops very tight. Set away in a cool, dark place.

56. Plunge into boiling water to make the skins come off easily, then throw into cold water. For three pounds of fruit use one pound of sugar and not quite a cup of water. When the syrup boils put in peaches, a few at a time, and cook until tender. Fill jars as for pears. The stones wiW add to the flavor.

57. PRESERVED QUINCES

58. Pare and quarter, taking out cores and all hard parts. Boil in clear water until tender; spread out t^ dry. Allow a half pound of sugar and one-third of a cup of water to a pound of fruit. When the syrup boils put in the fruit, set b^ck on the stove and cook very slowly for an honj- or tnore if not toa tender, as the longer it cooks the brighter will be the color. Put in jars as other fruit.

59. APPLE JELLY

60. Appjes for jelly should be tart, juicy and of good flavor. Pare the apples, core and quarter them, then put them, with the skins and cores, in a jar in a slow oven. When they are quite soft, strain all through a coarse muslin ba^, pressing hard to extract all the flavor of the fruit. Put a pound of loaf sugar to every pint of juice, and the juice of a leiflort, and put the liquor over the.fire in preserving ket- tle. Boil steadily for twenty minutes or so, skimming occasionally; roll glasses in hot -water and fill'them with th^ jelly while hot. WTier cold, cover with brandied tissue paper, and store in a cool, dry place,

61. C[;11LI SAUCE

62. Twenty large tomatoes, six red peppers, six onions, two tea cCips vinegar, one and one half teaspoonfuls salt, one and one half cups sugar, one and one half teaspoonfuls pepper, one teaspoonful cinna- mon. Boil one hour. <.,,;

63. MENTION THE BRIDE BOOK

64. Being happilv married is a blessed adventure in living, like riding on the rim ot the sunrise.

65. Let this specialty shop make your

66. happiness complete bv saving you

67. time and money on your

68. household needs.

69. g Specialties - Bedding 1 Linens - Cottons

70. 73 MARKET STREET Corner of Tremont

71. i^av we have the pleasure of servingYou?

72. SAUCE TARTARE

73. TO the yolks of four eggs add salt and mustard to taste and a pinch of powdered sugar; stir in drop by drop four tablespoon- fuls of olive oil ; follow in the same way with an equal quantity of tarragon vinegar; add a button onion minced and mashed, a little pickled cucumber cut fine; pepper. This makes a choice fine sauce.

74. MAYONNAISE DRESSING

75. Break carefully two eggs and put the yolks into a shallow dish, then add, drop by drop, enough Lucca oil to work to a cream, stirring steadily one way with a wooden or plated fork — never steel; add salt to taste and follow with mustard to taste, next a very small pinch of powdered sugar, and last of all vinegar to taste drop by drop. The stirring should be continuous and always in one direction, and when properly made the mayonnaise will have the smoothness and con sistency of the richest cream. Some use all of the egg.

76. MAYONNAISE DRESSING, NO. 2

77. Put the yolk of an egg into a bowl with a saltspoonful of salt, and beat until light; then add half a teaspoonful of dry mustard, and beat again. Then add olive oil, drop by drop, until it is thickening, then a few drops of vinegar, and the same of lemon juice. Continue this process until the egg has absorbed a little more than a gill of oil ; finish by adding a very little cayenne pepper.

78. MUSHROOM GRAVY

79. Put a pint of peeled mushrooms into a small saucepan with a few slices of fat bacon or a lump of butter; brown until they stick to the bottom, but be careful not to scorch; stir in :i tablespoonful of flour, add a pint of broth and let simmer five minutes. A little lemon juice may be added if desired.

80. CELERY SAUCE FOR TURKEY

81. Boil a head of celery until quite tender, then put it through a sieve; put the yolk of an egg in a basin and beat it well with the strained juice of a lemon; add the celery and a couple of spoonfuls of liquor in which the turkey was boiled; salt and pepper to taste,

82. CAPER SAUCE

83. Mix well one tablespoonful of flour and twice the quantity of but- ter; add boiling water until it thickens. Chop fine and add one-hard- boiled egg and two tablespoonfuls of capers.

84. MENTION THE BRIDE BOOK

85. Open Evenings Free Delivery

86. The Road to Happiness

87. Leads Direct to

88. The Lynn Furniture Store

89. 38 Andrew Street, Lynn

90. for the Furnishings of Home Sweet Honiu

91. JVe hd've a good seledion of

92. NEW AND SECOND HAND FURNITURE

93. You will find here

94. ART SQUARES, CARPETS and RUGS PARLOR and BEDROOM SETS DINING ROOM SETS OIL CLOTH FLOORING STOVES and REFRIGERATORS Slightly used at half the price of new

95. Good Furniture Not Expensive

96. Our Prices Are Moderate Our Terms Liberal

97. Griddle Cakes and Waffles

98. SIFT dry one pint of buckwheat flour and two teaspoonfuls of Price's Cream Baking Powder, and add a tablespoonful of brown sugar with water sufficient to make a batter. Beat but lightly ami bake at once on a hot griddle.

99. {NDIAN GRIDDLE-CAKES

100. Sift and mix together two-thirds quart of corn meal, one-third quart of flour, one teaspoonful of bi'own sugar, two heaping tea- spoonfuls of Price's Cream Baking Powder and a half teaspoonful of salt. Add two beaten eggs and one pint of milk, beating into a smooth batter. Brown nicely on a very hot griddle. Serve with syrup.

101. RICE GRIDDLE CAKES

102. Take half a teacupful of rice and boil; when cold mix with one quart of milk, the yolks of four eggs and two teacupfuls of flour sifted with, two teaspoonfuls of Price's Cream Baking Powder with a little salt; beat the whites of the eggs to a froth and add last. Bake on a gridle.

103. FLANNEL CAKES

104. Sift together one and a half pints of flour, one tablespoonfu' brown sugar, two teaspoonfuls of Price's Cream Baking Powder and one teaspoonful of salt. Add two beaten eggs and one and a half pints milk and beat into a smooth thin batter. Bake on hot griddle to a rich brown color and serve with maple syrup. These should never be larger than a tea saucer.

105. WILHELM WAFFLES

106. Mix one quart of flour with three tablet-'poonfuls of sugar, tw< large teaspoonfuls of Price's Cream Baking Powder and half a tea- spoonful of salt; work in two tablespoonfuls of lard or butter and add four beaten eggs with one pint of milk.

107. Mix one pint of flour and one teaspoonful of Price's Cream Bak ing Powder. Beat separately the whites and yolks of six eggs; add the yolks first with one saltpoon of salt; then follow with the whites and flour alternately, with flour sufficient to make a thin batter. Lard the bottom of a hot frying pan and fry quickly. Pancakes should be rolled up like a sheet of paper, laid upon a hot dish and served with butter, jelly or preserves as preferred. If not sent to the table im- mediately upon coming from the pan they .'should be kept hot over boiling water so that they may not become dry.

108. MENTION THE BRIDE BOOK

109. ^t7's. T^rospecfive :

110. you are not counting on being married but once.

111. You cannot afford to let the greatest event of your life go by without a Wedding reception of some kind.

112. Something to look back on with pleasant memories.

113. Something for your friends to talk about.

114. If you want something elaborate, that's our middle name. Something less expensive, we are there with the goods.

115. You don't have to worry. We bring every- thing with us.

116. Take our advice and telephone for this spe- cialist at once.

117. We have specialized on these things for the past eight years and know just what you re- quire.

118. BRIDES' CAKES WEDDING CAKES

119. BIRTHDAY CAKES WEDDING CAKE BOXES

120. Telephones 2116 and 4793-R

121. cTVlARDEN ^e Caterer

122. The best of everythiiir Menus and suggestions

123. served in the best 1}0S- without a murmur,

124. sible way.

125. POPCORN CANDY

126. ONE cup white sugar, half cup water, one tablespoon butter. Cook until ready to candy, then stir in two quarts popcorn. Mould into balls, or pour into pan and mark off in bars.

127. Two cups brown sugar, one-half cup milk with a small piece of butter. Boil until hard in cold water, then add one cup chopped nuts, one teaspoon vanilla. Stir until it grains then turn into a tin to c3oL Cut in squares.

128. CARAMELS, CHOCOLATE

129. One-half cup molasses, one cup sugar, one-half cup milk, one-half teaspoon flour, small piece butter, one-fourth pound chocolate. Boil until hard, turn into pan, mark in squares before it becomes hard.

130. FRENCH FUDGE

131. One pound brown sugar, one-half pound English walnuts, one- fourth cup milk, butter size of an egg. Boil ten minutes, add chopped walnuts and beat.

132. PEANUT CANDY

133. One and one-half cups molasses, three-fourths cup sugar, one big spoonful vinegar, a piece of butter. Boil until brittle, then put in peanuts and a heaping teaspoon soda, and pour into buttered tins.

134. HOME-MADE PEPPERMINTS

135. Two cups granulated sugar, one-quarter cup water. When it comes to a boil add two teaspoons corn starch dissolved in a little water. Boil five to eight minutes, then take from stove and add six or eight drops of peppermint oil, cream a few minutes, then drop on well buttered pans. The same recipe can be used with any flavoring.

136. WALNUT CREAMS

137. Fondant (uncooked), two tablespoonfuls milk, one tablespoonfu' melted butter, one half cup powdered sugar, one half teaspoonfu! Baker's vanilla, sugar to make stiff enough to handle. Shape in small balls and press half of walnut meats inside.

138. MENTION THE BRIDE BOOK

139. Just suggest to that "Fond Hope" of yours that you'd like to visit LYNN'S FINEST GRILL for a steak or a broiled live lobster, before the knot is tied.

140. Afterwards, v.-hen you really must be careful of the pen- nies for the first year, a bite at one of our DAIRY LUNCHES is mighty fine.

141. We have a private Banquet Hall that is at your service for the wedding supper, or even the ceremony, ii' you'd like it, and we'd be glad to talk it over with you in regard to a wedding breakfast or entertain- ment and supper after the big event,.

142. LYNN STORES 16 Central Square 170 Broad St.

143. 9 The Arcade 396 Washington St.

144. BOSTON STORES

145. Office 11 The Arcade Phone Lynn 429

146. INCORPORATED

147. MAPLE SUGAR CANDY

148. One cup granulated sugar, one and one-half cups maple sugar or syrup, butter size of walnut. Cook until it hardens.

149. WHITE CANDY

150. Two cups of sugar, one fourth cup of vinegar, one fourth cup of hot water, one fourth teaspoonful of cream of tartar, one teaspoon- ful of butter. Boil until it hardens quickly in cold water. Do not stir. When cold pull till white. Flavor.

151. DIVINITY FUDGE

152. Two cups sugar, one half cup Karo corn syrup, one half cup wa ter, pinch of salt. Boil until thread is foi-med, then take from stove and add whites of two eggs beaten very stiff, one cup walnuts, beat until stiff.

153. CHOCOLATE FUDGE

154. Two cups granulated sugar, one cup powdered sugar, one cup milk, two squares chocolats or three teaspoonfuls cocoa. Boil ten minutes and then take from stove and add large piece of butter, pinch of salt, Baker's vanilla and beat until stiff.

155. MOLASSES CANDY

156. Two cups molasses, one cup sugar, one tablespoon vinegar, boil ten minutes, stirring all the time, add butter size of walnut, and one • fourth teaspoon saleratus.

157. COCOANUT CANDY

158. Two cups light brown sugar, one half teaspoonful salt, one hall' teaspoonful Baker's vanilla, three fourths cup milk, one tablespoon butter, one half cup cocoanut. Mix sugar and milk, cook to soft ball stage, add butter and cocoanut. Beat and add Baker's vanilla.

159. Two cups brown sugar, one cup molasses, two tablespoons vine- gar, butter the size of an egg. Boil until it strings, pour into but- tered plates, pull when cool.

160. STUFFED DATES

161. Remove stones from dates, insert salted peanuts or almonds, roll in fine granulated sugar.

162. NUT FUDGE

163. Three cups brown sugar, one cup white sugar, one cup milk, one cup chopped walnut meats. Cook until it will gum in water.

164. MENTION THE BRIDE BOOK

165. FRESH EGGS

166. Eggs have the highest food value of any known edible, but we Americans appre- ciate them only when they are fresh.

167. We specialize in

168. OUR EGGS come in fresh every day. Right from our Poultry farms. We charge no more than you would pay elsewhere for in- ferior quality.

169. "24 HOURS FROM NEST TO YOU"

170. LYNN BIRD ^ SEED STORE

171. 122 OXFORD STREET

172. TIME REQUIRED FOR:

173. BAKING Coffee, 3 to 5 min.

174. Beans, 8 to 10 hours. Com, green, 5 to 8 min.

175. Beef, rolled rib or rump, per lb., Corned Beef, 4 to 5 hours.

176. 12 to 15 min. Bread, brick loaf, 40 to 60 m Biscuit, 10 to 20 min. Cake, plain, 20 to 40 min. Chickens, 3 to 4 lbs. weight, 1

177. I'/i hrs. ( ustards, 15 to 20 min. Fish, 6 to 8 lbs., 1 hour. Gingerbread, 20 to 30 min. Graham Gems, 30 min. Lamb, well done, per lb., 15 min Meat, braised, 3 to 4 hours. Pie Crust, 30 to 40 min. Pork, well done, per lb., 30 min. Potatoes, 30 to 45 min. Pudding, Bread, Rice and

178. Tapioca. 1 hour.

179. BOILING Asparagus, 15 to 20 min. Bass, per lb., 10 min. Heans, shell, 1 to 2 hours. Beef-a-la-mode, 3 to 4 hours Peets, young, 45 to 60 min. Brown Bread, 3 hours. Cabbage, young, 30 to 45 min. Chickens, 45 to 60 min. Clams, 3 to 5 min.

180. Fowls, 2 to 3 hours. 1. Ham, 5 hours.

181. Lamb, 1 hour.

182. Macaroni, 20 to 30 min. to Onions, 30 to 45 min.

183. Oysters, 3 min.

184. Peas, 15 to 20 min.

185. Potatoes, 20 to 30 min.

186. P.ice, 15 to 20 min.

187. Small Fish, per lb., 6 min.

188. Spinach, 20 to 30 min.

189. Tomatoes, 15 to 20 min.

190. "('ui-key, 2 to 3 hours.

191. Veal, 2 to .■? hours.

192. Chickens, 20 min.

193. Chops, 8 min.

194. Steak, 1 inch thick, 4 to 6 min.

195. Steak. IV2 inch thick, 6 to 8 min.

196. Fish, thick, 12 to 15 min. FRYING

197. Bacon, 3 to 5 min.

198. Breaded Chops, 4 to 6 min.

199. Croquettes, 1 min.

200. Doughnuts, 3 to 5 min.

201. Fish Balls, 1 min.

202. Fritters, 3 to 5 min.

203. TABLE OF WEIGHTS AND MEASURES

204. Four teaspoonfuls of liquid one tablespoonfu'

205. Two gills of liquid one cup or one-half pint

206. Two round tablespoonfuls of flour one ounce

207. Four cups of bread flour one quart or one pound

208. One tablespoonful of butter one ounce

209. Butter the size of an egg two ounces

210. Two and one-half cups of powdered sugar one pound

211. MENTION THE BRIDE BOOK

212. (Enngratulaltana auii iSest UiBljra

213. Harry W. Crooker

214. 31 MUNROE STREET LYNN, MASS.

215. COLUMBIA GRAFONOLAS

216. EDISON PHONOGRAPHS

217. PLAYER PIANOS

218. MUSIC ROLLS

219. f^t^(^t^(?s7ll^l^lTS?ll^l!^l^t?S?)rrS\1t7Sf1t^rr8<1t7S<1t^

220. HOUSEHOLD HINTS

221. When ftesh vegetables are used, remember that a dash of soda helps to keep the color in green vegetables, and that salt darkens cabbage, cauliflower, or Brussels sprouts. In general, salt should never be added until the vegetable is half done.

222. Always hang sheets fastened to the clothes-line with the two hems pinned together with clothespins, and they will stretch the same amount on all sides and hang much more evenly than if hung through the middle.

223. For cleaning the kitchen range, use waxed paper that comes around loaves of bread. You will find it removes the ashes and dirt and gives the stove an appear- ance of having been blacked.

224. .4 "dotibtfnl" colored sweater may be successfully washed if the sweater is' first soaked in one third pail of lukewarm water ti which has been added three ta blespoons of turpentine and a cup of salt.

225. /» using fillings for sandwiches that are liable to soak in, such as mayonnaise or jelly, butter both slices of bread. For other fillings butter only one sUce and spread the other slice with the filling.

226. To wash cut glass, place the articles in a pan of soft water, to which a little washing blue ha^ been added and scrub it with a brush. Dry with a soft cloth and you will have a fine polish with- out rubbing.

227. Linoleum will keep bright and last longer if you apply white shellac with a clean paint brush two or three times a year. Lin- oleum should be clean and dry before shellac is put on and be careful not to lap the strokes.

228. When separating the whites from the yolks of eggs, if a part of the yolk is accidentally broken into the water, dip a clean cloth into warm water and wring dry. Touch the yolk with the cloth and it will cling to it.

229. In removing a good stamp from an envelope, cut a blotter to the size of the stamp, soak it in cold water and then lay it over the stamp. In a few minutes re- move blotter and the stamp will come off as good as when new.

230. An excellent liquid for clean- ing spots on woolen or silk is made from a potato. Put the raw potato through the food- grinder, add one cup of cold wa- ter, boil ten minutes, strain. Use the liquid to clean the soiled spots; if they are especially stub- born, add a small amount of powdered borax or powdered am- monia to the starchy water. Po- tato water, in its role as clean- ser, is used in Belgium today as a substitute for soap. Scraped raw potato is also an excellent emergency remedy for a burn.

231. When ink is spilled on white goods of any kind, apply fu'l strength, hydrogen peroxide, at at once, afterwards washing and rinsing in the usual way.

232. MENTION IHE

233. NOW LITTLE MRS. NEWLYWED:

234. \T OU have read all the pages in this book up to this one; you have learned h ;w t3 cock, you have lear..ed how to keep house, anil learned where to buy almost everything necessary to establish that home of your own. But I reserved this space next to the Lynn Gas Co., because two of the most important things that will go into that new home will be the P'Mno for the parlar and the Gas Range for the kitchen.

235. When the piano question presents itself, ple:ise be:xr these fact>. in mind. I carry a Larger Stock of Pianos to choose from than any other store in Lynn, at the Lorest Prices on the Easiest Terms and No Interest.

236. Just because you have not had a great amount of experience in buying household "goods, don't let any smooth salesman talk you into buying a piano on the &'; interest bearing "ease plan, when you cavi buv from me at a Loner Prite and No Intcre!=t.

237. LARGEST PIANO

238. EI'.4Sr. & Fi O ^A^ N

239. 12 ft 14 CITY MALL SQ, OPPOSITE CITYHALL

240. FOR A REAL BARGAIN

241. Where you can buy a PL\NO or PHONOGRAPH under the easiest purchasing conditions

242. See BROWN

243. The Cut-Price Piano and Phonograph Mnn

244. 12-14 CITY HALL SQUARE, LYNN

245. Dirrrthi On-oos^te CUv Hn'l vherp yvi n-c-" prcfnted fifh thi.f bool-

246. Coming Brides, Attention.

247. ERE'S just, a little tip that may mean much to your happiness a little later on —

248. When you are talking to "him" about the new home don't fail to put in a word for a new

249. Cabinet Gas Range

250. You'll want a thoroughly modern kitchen in which to start off on successful housekeeping. You'll need a Gas Kange. You'll want one, too, because it will make it eas- ier for you to cook the things "he" will like. No fuss, muss, dirt or waste to Gas Range cooking — and you'll have lots more time to yourself.

251. mii$^^^\(.C'.

252. On this great earth, the dearest and sweetest spot. Home — where cares and troubles melt away under Love's magic wand.

253. Scenes that are brightest arise from the happy home; each one with its fur- niture picturing comfort, beauty, happiness and success.

254. To the Bride- and Groom-to-be, the Hill & Welch store is dedicated. It is a home - making institution whose counsel and well-chosen merchan- dise make real, those joyful scenes.

255. With our wish for your Happiness, we must add, visit such guides of the Home.

256. MUNROE ST. OXFORD ST.

257. '■'■What you buy we standby"