Western Music Co

Ingredients

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

• 1 quart gold medal flour
• 2 teaspoonfuls baking powder
• 3 cup sugar
• 1 teaspoonful powdered cinnamon
• 3 cup milk
• 1 teaspoonful baking powder
• 1 tablespoonful shortening
• two cups sugar
• 1 teaspoonful salt
• 1 pint milk
• 3 cups gold medal flour
• 1 quart washed
• 1 cup cleaned currants
• 3 cup butter
• 1 quart molasses
• 4 pound lard
• 2 ounces soda
• 1 pint
• 2 cups gold medal flour
• 3 teaspoonfuls cinnamon
• 2 teaspoonfuls allspice
• one-quarter cups gold medal flour
• 1 cup sugar
• 1 cup butter
• 2 tablespoonfuls sour milk
• one cup brown sugar
• 14 cup butter
• 1 teaspoonful soda in milk
• one cup sugar
• 1 cup orleans molasses
• 1 cup gold medal flour while hot
• 2 teaspoonfuls soda
• 1 cup buttermilk
• 4 cups gold medal flour
• 1 teaspoonful each nutmeg
• 2 cups raisins
• 1 cup cold coffee
• 1 cup nuts
• 2 tablespoonfuls milk
• 1 teaspoonful bicarbonate soda
• two tablespoonfuls of water
• three cupfuls to make a very stiff dough
• 2 cups sugar
• 1 teaspoonful extract lemon
• 2 ounces chocolate
• one cup chopped walnuts
• 2 pound marshmallows
• 4 cup milk
• 1 teaspoonful vanilla
• 1 teaspoonful flavoring
• 3 cup water
• 5 tablespoonfuls slowly to egg
• 1 cup nut kernels
• 2 tablespoonfuls powdered sugar
• one-half cupful nuts
• 4 cup powdered sugar
• 1/2 cup sugar
• 2 cup milk
• 2 cup grated chocolate
• 1 cup water
• twelve ounces of butter
• 3 cups sugar
• 3 cup of granulated sugar
• one-half cupfuls each grated bread
• one-half cupful of citron
• two cups gold medal flour
• 1 cup boiling water over % cup sugar
• 1 tablespoonful gelatine which has been soaked
• 4 cup cold water
• 1 quart milk scalded in double boiler
• 2 cups stale bread crumbs
• 4 teaspoonful salt
• 3 cup seeded raisins cut in halves
• 2 tablespoonfuls gold medal flour
• 1 cup seeded raisins in 3 cups water until tender
• 3 cups water until tender
• 2 tablespoonfuls sugar
• 1 cup seeded raisins mixed
• 2 tablespoonfuls lemon juice
• 2 tablespoonfuls sifted cracker dust
• half pound of prunes
• half tablespoonful of lemon juice
• 8 ounces sugar
• one-half cups of milk
• one tablespoonful of cornstarch dis- solved in a little milk
• 1 cup jam
• 1 teaspoonful soda dissolved in 3 teaspoonfuls of sour milk
• 3 teaspoonfuls of sour milk
• one pint boiling milk
• 1 tablespoonful gold medal flour
• 1 quart milk
• 1 ounce butter
• 1 quart of boiling water over
• 1 quart sliced
• 1 cup pastry flour
• three ounces of bitter almonds
• six ounces of sugar
• three ounces of clarified gelatine to the milk of almonds
• a pound of gold medal flour
• a cup of sugar
• a cup of pearl tapioca
• a pint of water
• 14 east fourth st
• 31 bath buns mix
• 1 lemon
• 6 egg yolks, 1 inch apart on greased pans
• 2 eggs
• 2 heaping teaspoonfuls baking powder sifted into 3 cups gold medal flour
• 5 eggs
• 2 tea- spoonfuls cloves
• 1 nutmeg
• 1 teaspoon- ful soda
• 1 box cocoanut
• 1 heaping teaspoonful of ginger in the flour
• 2 level teaspoonfuls soda
• 3 eggs
• 2 tablspoonfuls milk
• 1 egg
• 6 eggs
• 33 fillings
• 2 whites of eggs
• two mixtures
• 1 egg white
• 1 yolk of egg
• half their weight of sugar
• half done brush over the top
• 3 yolks
• four eggs
• one tea- spoonful each of baking powder
• two portions
• half pale green
• 35 reno's big
• 37 deed closer to a temperance drink deer than any other beer
• 2 eggs slightly
• 1 tablespoonf ul butter
• 8 sour apples
• two eggs to a very stiff froth
• 4 eggs
• 10 leaves of gelatine
• two well-beaten eggs add two
• one-half cup of sugar
• three eggs
• 1 teacupful sugar
• 1 teacup sugar
• 7 apples
• half pears
• half apples
• 4 level tablespoonfuls butter
• salt
• lemon rind
• ginger
• vinegar
• lemon juice
• nutmeg

Also mentioned in the method: peanut

Directions

1. PIANOS and PLAYER PIANOS

2. 12-14 EAST FOURTH ST. RENO, NEV.

3. THE JUST-WED COOK BOOK 31

4. BATH BUNS

5. Mix and sift 1 quart Gold Medal Flour, 2 teaspoonfuls baking powder, % teaspoonful salt, 2-3 cup sugar, 1 teaspoonful powdered cinnamon. Add grated rind 1 lemon, % cup chopped citron. Eub in ½ cup butter. Beat 6 egg yolks, add 2-3 cup milk, and mix all to soft dough, adding more milk if needed. Mold with the hands in round buns. Place 1 inch apart on greased pans. Brush with milk, sprinkle with chopped citron, and bake in quick oven.

6. ROLLED OATS CRISPS

7. 2 eggS) 1 teaspoonful baking powder, 2y2 cups Gold Medal Boiled Oats, 1 tablespoonful shortening,

8. % teaspoonful salt, y2 teaspoonful vanilla.

9. % cup brown sugar,

10. Beat up eggs thoroughly; add sugar gradually and continue with the beating; put in salt and extract; mix separately the shortening with the rolled oats and then mix all together. Drop in small pieces on greased making pan, leav- ing a good space between. Bake in a hot quick oven until crisp and brown. Take off with a knife.

11. HUCKLEBERRY SHORT CAKE

12. Two cups sugar, ½ cup butter, 1 teaspoonful salt, 1 pint milk, 2 heaping teaspoonfuls baking powder sifted into 3 cups Gold Medal Flour, 1 quart washed and well-drained huckleberries, more flour to make a very thick batter. Bake in greased dripping-pan, break in squares, serve hot with butter.

13. STRAWBERRY OR RASPBERRY SHORT CAKE

14. Pick, hull, wash, and drain berries. Sweeten, spread between layers of short cake. Garnish top layer with large whole berries, dust with sugar, and serve with cream or custard.

15. CURRANT LOAF

16. 3 cups Gold Medal Flour, 1 cup cleaned currants, 2-3 cup butter, Grated rind 1 lemon,

17. y2 teaspoonful salt,

18. Mix dry ingredients, rub in butter, add currants and lemon rind, mix to a very thick drop batter with cold milk. Turn into well-greased loaf-pan, bake 1 hour in moderate oven.

19. MOLASSES COOKIES

20. 2 ounces soda, Sufficient Gold Medal Flour to mix. 1 pint and one gill of water,

21. Put the molasses, water, soda and lard in a bowl, mix them together; then add flour enough to make a nice dough, suitable to roll out and cut; wash with milk or water on top.

22. Molasses cookies are very common cakes, but they are not easy to make, for the reason that there is no rule you can work by that will answer in all cases. All molasses does not work alike; some kinds will bear more water than others, and the weather has to be taken into consideration. In cold weather you can use more water than in warm weather. Sometimes you can use the same quantity of water as molasses. Be very careful and not get the dough too stiff, and do not work any mor than is necessary to mix.

23. SPICE CAKES

24. Two cups sugar, ½ cup butter, cup sour milk, 2 cups Gold Medal Flour, a good y2 teaspoonful soda, the yolks of 5 eggs, 3 teaspoonfuls cinnamon, 2 tea- spoonfuls cloves, 2 teaspoonfuls allspice, 1 nutmeg.

25. 32 THE JUST-WED COOK BOOK

26. ROYAL BEER

27. Percentage of Extracts

28. OATMEAL COOKIES

29. Two and one-quarter cups Gold Medal Flour, 1 cup sugar, 2 eggs, 1 teaspoon- ful soda, 2y2 cups oatmeal, 1 cup butter, 2 tablespoonfuls sour milk, flavor to taste. Boll, cut and bake quickly.

30. COCOANUT DROP COOKIES

31. One cup brown sugar, 1 cup butter, ½ cup sour milk or 14 cup butter and % cup cream, sour, 1 teaspoonful soda in milk, 1 teaspoonful baking powder, 2 cups Gold Medal Flour, 1 box cocoanut. Drop from spoon on greased pans.

32. GINGER SNAPS

33. One cup sugar, 1 cup Orleans molasses, 1 cup butter, heat them boiling hot, take from the stove and stir in 1 cup Gold Medal Flour while hot, let cool, add 2 teaspoonfuls soda, dissolve in a little vinegar, 2 eggs, 1 heaping teaspoonful of ginger in the flour, beat all the rest. Knead enough Gold Medal Flour in to roll out nicely.

34. EGOLESS CAKE (Fine)

35. Two cups sugar, 1 cup buttermilk, 4 cups Gold Medal Flour, 1 teaspoonful each nutmeg, cloves, cinnamon and allspice, 2 cups raisins, chopped fine, 1 cup butter, 1 cup cold coffee, 2 level teaspoonfuls soda, 1 cup nuts, chopped fine. Mix all together. Add nuts and raisins last.

36. PLAIN COOKIES

37. % cup butter, iy2 cups sugar,

38. 2% cups Gold Medal Flour, 2 teaspoonfuls baking powder.

39. Boll thin.

40. Stir butter and sugar to cream, add beaten eggs, flour, sifted with the bak- ing powder, and milk. Boll out thin and cut in circles.

41. GRAHAM WAFERS

42. % cup butter or nut butter, 1 teaspoonful bicarbonate soda,

43. Beat the butter to a cream; add the egg and beat again until light. Gradu- ally beat in the sugar. Dissolve the soda in two tablespoonfuls of water and add it to the sugar mixture. Add the milk and work in sufficient graham flour — about three cupfuls to make a very stiff dough. Knead until the mixture will hold together. Boll into a very thin sheet and cut into two-inch squares. Lift carefully with a cake-turner, put into slightly greased pans and bake in a moderate oven until thoroughly crisp and lightly browned — about eight minutes.

44. PEANUT SNAPS

45. 1% cups butter, 1 teaspoonful baking powder,

46. 6 eggs, y% cup chopped peanuts mixed with

47. 1% pints Gold Medal Flour, % cup granulated sugar.

48. ^ cup cornstarch,

49. Bub the butter and sugar smooth; add the beaten eggs, the Gold Medal Flour, corn-starch, and powder, sifted together, and the extract; flour the board, roll out the dough rather thin, cut out with biscuit-cutter, roll in the chopped peanuts and sugar, lay on greased baking-tin; bake in rather hot oven 8 to 10 minutes.

50. MARRIED LIFE

51. START RIGHT

52. BUY A PIANO

53. WESTERN MUSIC CO. RENO, NEVADA

54. THE JUST-WED COOK BOOK 33

55. Fillings, Frostings and Icings

56. BOILED CHOCOLATE FROSTING

57. 2 whites of eggs, Boil chocolate and cream and when cool add vanilla. Beat the whites to a

58. stiff froth, add powdered sugar until stiff enough to cut. Combine the two

59. mixtures, beat and spread.

60. CARAMEL FROSTING

61. % pound maple sugar, scraped, Butter, size of an egg,

62. % pound brown sugar, iy2 cups cream.

63. Mix and bo.il slowly for forty minutes. Remove from stove and stir over

64. ice until the proper consistency to spread. If too stiff, thin with cream. Dip

65. knife in cream to spread.

66. NUT OR FRUIT FILLING

67. ½ cup fruit (chopped fine), % cup nuts (chopped fine).

68. Boiled frosting,

69. To boiled icing add one cup chopped walnuts, almonds, pecans, hickory, hazel nuts, chopped figs, dates, raisins, or selected prunes, separately or in combination.

70. MARSHM ALLOW FROSTING

71. l/2 pound marshmallows, Whites of 2 eggs,

72. *4 cup milk or water, 1 teaspoonful vanilla.

73. Break the marshmallows in pieces, add milk or water, and put in double boiler, over boiling water. Stir until melted. Take from fire and while hot pour into the well beaten whites of eggs. Add vanilla.

74. BOILED ICING

75. % teaspoonful cream of tartar,

76. Beat white of egg until frothy, add the cream of tartar and beat until stiff and dry. Make syrup of sugar and water. When it has reached the honey stage, or drops heavily from spoon, add 5 tablespoonfuls slowly to egg, beating in well. Then cook the remainder of the syrup until it threads and pour over the egg, beating thoroughly. Add flavoring and beat until cool enough to spread.

77. WHIPPED CREAM FILLING WITH PINEAPPLE AND NUTS

78. 1 yolk of egg, 1 cup nut kernels, or % cup nuts

79. 2 tablespoonfuls powdered sugar, and % cup pineapple. ½ cup whipped cream,

80. Whip cream, same as above, using one-half cupful nuts and one-half cupful pineapple, all chopped up.

81. WHIPPED CREAM FILLING

82. % cup thick cream, White of 1 egg,

83. *4 cup powdered sugar, y2 teaspoonful vanilla.

84. Set medium sized bowl in pan of crushed ice to which water has been added. Place cream in bowl and beat until stiff, with wire whip or, if possible, use patent cream wripper. Whip up well that air bubbles may not be too large. Add sugar, white of egg beaten stiff, and vanilla. Keep cool.

85. CHOCOLATE FILLING

86. i/2 cup milk, % teaspoonful vanilla.

87. i/2 cup grated chocolate,

88. Melt chocolate, add sugar and milk, and boil when it forms a soft ball in cold water, remove from fire. Add beaten yolk and vanilla. Cool and spread between layers.

89. ICING FOR WHITE CAKE

90. iy2 cups sugar, 1 cup water, 2 eggs (whites).

91. Boil sugar and water until it threads well, pour over the egg whites well beaten, beating all the time, when partly cool add y% cup chopped pineapple.

92. 34 THE JUST -WED COOK BOOK

93. PEACH COBBLER, SOUTHERN STYLE

94. A large pie baked in shallow baking tins from one to one and a half inches in depth with bottom and top crust, glazed and sugared on top, and cut out in squares or triangular pieces.

95. Fine puff paste is too rich for this purpose; ordinary flaky pie crust made with ten or twelve ounces of butter, to a pound of Gold Medal Flour, is best; cover the bottom of the pan with a sheet of paste rolled quite thin, fill with ripe peeled peaches, strew over them half their weight of sugar, and a little nutmg; cover with another thin sheet of paste, and bake about three-quarters of an hour; when half done brush over the top with egg and water and strew granulated sugar over; put back and bake to a rich color; when the fruit is too dry to make its own syrup, make a sauce to go with the cobbler; all sorts of fruit or rhubarb can be used this way; canned fruit should be stewed down till the juice becomes thick before being put in the paste lined tins.

96. BAKED CUSTARD

97. 3 yolks, 11-3 cups sugar,

98. Bake until firm in center.

99. When you want carmel custard, then take 2-3 cup of granulated sugar, melt the sugar until it turns a light brown then add it to the boiling milk.

100. LAVALLIERES

101. Watchmaker

102. ROSARIES CROSSES IVORY SETS CLOCKS

103. PRECIOUS STONES

104. 245 LAKE ST. PHONE 1592 RENO. NEVADA

105. PLUM PUDDING

106. One and one-half cupfuls each grated bread, very fine chopped suet, raisins, seeded, currants, mashed and picked, and coffee, sugar, one-half cupful of citron, milk and orange marmalade, four eggs, two cups Gold Medal Flour, one tea- spoonful each of baking powder, cinnamon, cloves and nutmeg. Mix all these together in large bowl, put in well-buttered mold, set in sauce pan with boiling water to reach one-half up its sides. Now steam three and a half hours, turn out carefully on dish and serve with wine sauce.

107. RAISIN LAYER PUDDING

108. Pour 1 cup boiling water over % cup sugar and boil three or four minutes. Eemove from fire and add 1 tablespoonful gelatine which has been soaked for 15 minutes in ^4 cup cold water. Let cool partially. When mixture begins to thicken, heat until frothy, and stiffly heaten whites 3 eggs and beat twenty minutes. Divide into two portions. Use new oblong bread pan for mold. Tint half pale green, flavor with almond or lemon, add % cup rich canned apricots cut in small pieces and drained from juice. Put into pan as first layer. Let set before adding second layer, which should be tinted light pink, flavored with vanilla. Into the pink layer beat % cup seedless raisins cooked until tender and drained dry. Serve with whipped cream, garnish with chopped nuts.

109. HARMONY IN THE HOME THAT HAS A PIANO

110. WESTERN MUSIC CO. RENO, NEVADA

111. THE JUST-WED COOK BOOK 35

112. RENO'S BIG, MODERN, STORE

113. oTWake this Store your headquarters, it was

114. built for YOU. There is a comfortable

115. Rest Room here for your benefit

116. Do You Need Draperies ?

117. We carry the complete line of "Colonial Draperies", Cretonnes, Tapestries, Scrims, Curtains, Couch Covers, etc.

118. Headquarters

119. for Table Linens, Bedding of every description, Staple Dry Goods, Silks, Dress Goods and Wash Goods.

120. Our Ready to Wear

121. We at all times show the very latest novelties as regards Ladies' Suits, Dresses and Waists.

122. Sole Agents For

123. Merode Underwear, Trcfousse Kid Gloves, Pictorial Review Patterns.

124. PALACE DRY GOODS STORE

125. Cor. West Second and Center Streets

126. Mail Orders Carefully Filled the Same Day Received

127. 36 THE JUST-WED COOK BOOK

128. ROCK SPRINGS COAL YARDS

129. J. E. MARTIN, Proprietor

130. ALL KINDS OF

131. FOR FUEL

132. Best Attention and Equality to All

133. A Trial Is All We Ask

134. Phone Us Your Orders

135. PHONE 1248

136. 235 Ralston Street RENO, NEVADA

137. THE JUST-WED COOK BOOK 37

138. DEED Closer to a Temperance Drink DEER Than Any Other Beer. Phone 581

139. BREAD CRUMB PUDDING WITH CORNMEAL

140. Carmelize 2-3 cup sugar, add to 1 quart milk scalded in double boiler, let stand until dissolved; then add 2 cups stale bread crumbs and let soak until softened. Beat 2 eggs slightly, add 1-3 cup sugar, *4 teaspoonful salt, % tea- spoonful each Mapleine and vanilla, 2-3 cup seeded raisins cut in halves and dredged with 2 tablespoonfuls Gold Medal Flour. Combine mixtures, turn into buttered earthenware pudding dish and bake in moderate oven one hour. Serve hot or cold with whipped cream sauce.

141. RAISIN-APPLE TAPIOCA PUDDING

142. Cook 1 cup seeded raisins in 3 cups water until tender. Drain water from raisins into double boiler. There should be 2% cups. Add % cup Minute Tapi- oca, 2 tablespoonfuls sugar, few grains salt and 1 tablespoonf ul butter and cook over hot water until mixture is transparent. Pare and core 7 or 8 sour apples, arrange in buttered baking dish, fill centers with 1 cup seeded raisins mixed with ½ cup sugar, 2 tablespoonfuls lemon juice, 2 tablespoonfuls sifted cracker dust and grated rind 1 lemon. Pour the tapioca over the apples. Bake in moderate oven until apples are well done. Serve with custard sauce or cream, plain or whipped. Sprinkle shredded cocoanut over the top.

143. PRUNE WHIP

144. Wash a half pound of prunes and soak them over night. Cook them in the water in which they were soaked until quite soft, remove the stones and press the prunes through a potato masher. Add a quarter of a cup of sugar and cook five minutes. Beat the whites of two eggs to a very stiff froth, add this, with a half tablespoonful of lemon juice, to the prunes pulp, stirring in lightly with a fork. Put all in a buttered shallow dish and bake twenty minutes in a slow oven. Serve with cream or a custard made from the yolks of the eggs.

145. RUSSIAN CREAM

146. 10 leaves of gelatine, ½ pint white wine,

147. Beat the sugar, orange juice, eggs, wine and rum well together. Stir in a saucepan till it thickens, then add the dissolved gelatine. Remove from the fire, whick briskly and stir in the whites of eggs beaten to a snow. • Pour into a mould rinsed with cold water, and, when set, turn out.

148. FROZEN PUDDING

149. To two well-beaten eggs add two and one-half cups of milk and one-half cup of sugar; put on the stove and add one tablespoonful of cornstarch dis- solved in a little milk; heat until it has the consistency of a thin custard; when cold add chopped crystallized cherries, pineapple and walnuts, and flavor to taste; then set it in a pail of ice and salt for four or five hours.

150. BLACKBERRY PUDDING

151. Three eggs, 1 teacupful sugar, % cup Gold Medal Flour, 1 cup jam, % cup butter, 1 teaspoonful soda dissolved in 3 teaspoonfuls of sour milk; add cinna- mon and nutmeg; mix and bake slowly % of an hour.

152. Sauce for Pudding — One pint boiling milk, 1 tablespoonful Gold Medal Flour with milk; have ready 1 teacup sugar and ½ cup butter; mix thoroughly; boil 2 or 3 minutes, add butter and sugar but do not boil.

153. 38 THE JUST-WED COOK BOOK

154. BOILED CUSTARD

155. Pinch of salt, 1 ounce butter.

156. Put milk in double boiler with sugar, salt and butter. When boiling add cornstarch which has been blended in a scant cup of water, or milk. Stir con- stantly. When thick turn heat off and add the beaten yolks of eggs. Must be done deftly so as to prevent curdling. Add vanilla when the custard is taken from stove.

157. APPLE TAPIOCA PUDDING

158. Pick over and wash % of a cup of pearl tapioca. Pour 1 quart of boiling water over it, and cook in the double boiler until transparent; stir often, and add % teaspoonful of salt. Core and pare 7 apples. Put them in a round baking dish, and fill the cores with sugar and lemon juice. Pour the tapioca over them and bake till apples are very soft. Serve hot or cold with sugar and cream. A delicious variation may be made by using half pears, or canned quinces, and half apples.

159. DIAMONDS WATCHES RINGS LAVALLIERES CHAINS

160. Watchmaker

161. ROSARIES CROSSES IVORY SETS CLOCKS

162. PRECIOUS STONES

163. 245 LAKE ST.

164. 1392 RENO. NEVADA

165. RAISIN DUFF

166. Dispose 1 quart sliced, pared apples, and 2-3 cup seeded raisins cut in halves, in buttered granite baking dish. Sprinkle through them, as placed in dish, ½ cup brown sugar, few grains salt, 2 tablespoonfuls Gold Medal Flour, % tea- spoonful each mace and ginger that have been sifted together. Add 2-3 cup water, cover and let bake while preparing the crust. Sift together 1 cup pastry flour, 2 teaspoonfuls baking powder, % teaspoonful salt and 2 tablespoonfuls sugar. Work in 4 level tablespoonfuls butter, then add milk to make dough ^oft as possible to handle. Eoll thin and little larger than pan in which apples have cooked. Eemove pan from oven, dispose crust over apples loosely, press edges to pan and cut openings in dough with scissors. Bake until crust is well done. Serve hot with custard or hard sauce or whipped cream.

167. BLANC MANGE

168. Parboil eighteen ounces of Jordan, and three ounces of bitter almonds, in a quart and a pint of water, for about three minutes; drain them on a sieve, and remove the skins, and wash them in cold water; after they have been soaked in cold water for half an hour, pound them in a mortar with six ounces of sugar, until the whole presents an appearance of a soft paste. This must then be placed in a basin with eighteen ounces of loaf sugar, and mixed with a pint and a half of water; cover the basin with a sheet of paper twisted around the edges, and allow the preparation to stand in a cool place for about an hour in order to extract the flavor of the almonds more effectually. The milk should then be strained off from the almonds through a napkin, with pressure by wringing at both ends. Add three ounces of clarified gelatine to the milk of almonds. Pour the blanc mange into a mould embedded in rough ice, and when set firm turn it out on its dish with caution, having first dipped the mould in warm water.