Ladies' Silk Wear, Fancy Goods, Etc

Ingredients

• two cups sugar
• one cup of water
• one teaspoonful of cream tartar
• one tablespoonful of vinegar
• two cups granulated sugar
• one cup of hulled peanuts
• one quart new orleans molasses
• one cup milk
• one cup molasses
• two squares chocolate
• three cups brown sugar
• one cup cream
• half cup milk
• one cup chopped walnuts
• four cups sugar dissolved in twelve tablespoonfuls of water
• one ounce granulated sugar equals two level tablespoonfuls
• one ounce flour
• one ounce butter
• one ounce ground coffee
• one ounce cornstarch
• one ounce thyme
• one ounce grated chocolate
• one ounce pepper
• one ounce salt
• one ounce mustard
• one ounce cloves
• one ounce cinnamon
• one ounce mace
• one ounce curry
• one ounce chopped suet
• one ounce olive oil
• 60 drops equals 1 teasp
• 2 cups flour ~ ~~
• 1 cup liquid
• 3 cups flour
• 4 teaspoonful salt to 1 quart custard
• 1 quart custard
• 2 cups flour
• 1 teaspoonful salt to 1 quart water
• 1 quart water
• 1 cup flour
• 1 teaspoonful soda to 1 pint sour milk
• 1 pint sour milk
• 4 square inch pepper is a shake
• 1 teaspoonful soda to 1 cup molasses
• 1 cup molasses
• three pints of boiling water into which has been put one-half teaspoonful salt
• one-half teaspoonful salt
• three pieces of furniture in one
• a large piece of butter
• a small piece of butter added to the water prevents vegetables
• a teaspoonful of vinegar added to boiled meat
• one-fourth quart of water until it crisps in cold water
• twelve tablespoonfuls of water
• one package of knox's gelatine dissolved in twenty tablespoonfuls of water
• 95 peerless cars hudson
• 35 west plaza street reno
• five passengers in comfort
• 3 hrs
• 8 hrs
• 10 ibs
• 4 ibs
• 8 ibs
• 6 ibs
• 5 hrs
• 6 veal
• 2 hrs
• one inch thick 4 m
• 11 journal bldg
• 16 east second street reno
• 99 weights
• 1 cup
• 4 cups
• 1 pound 1 pint flour weighs % pound 1 pint white sugar weighs 1 pound 2 ta
• 1 pint flour weighs % pound 1 pint white sugar weighs 1 pound 2 tablespoonfu
• 1 pint white sugar weighs 1 pound 2 tablespoonfuls of liquid weigh 1 ounce 8
• 1 pound 2 tablespoonfuls of liquid weigh 1 ounce 8 teaspoonfuls of liquid we
• 2 tablespoonfuls of liquid weigh 1 ounce 8 teaspoonfuls of liquid weigh 1 ounc
• 1 ounce 8 teaspoonfuls of liquid weigh 1 ounce 1 gill of liquid weighs 4 oun
• 8 teaspoonfuls of liquid weigh 1 ounce 1 gill of liquid weighs 4 ounces 1 pi
• 1 ounce 1 gill of liquid weighs 4 ounces 1 pint of liquid weighs 16 ounces
• 1 gill of liquid weighs 4 ounces 1 pint of liquid weighs 16 ounces how to me
• 4 ounces 1 pint of liquid weighs 16 ounces how to measure an ounce houseke
• 1 pint of liquid weighs 16 ounces how to measure an ounce housekeepers are o
• 16 ounces how to measure an ounce housekeepers are often confused by the min
• two level tablespoonfuls
• four level tablespoonfuls
• two level teaspoonfuls
• five level tablespoonfuls
• three level tablespoonfuls
• eight level tablespoonfuls
• half level tablespoonfuls
• two tablespoonfuls
• 1 teasp
• 1 tabsp
• 14 cup
• 1 ounce
• 9 large eggs
• two teacups rolled oats into three pints of boiling water into which has been pu
• one quart
• one-half rolled oats
• 3 teaspoonfnls 4 tablespoonfuls 1 cup 1 round tablespoonful butter 1 solid
• 4 tablespoonfuls 1 cup 1 round tablespoonful butter 1 solid cup butter
• 1 cup 1 round tablespoonful butter 1 solid cup butter
• 1 round tablespoonful butter 1 solid cup butter
• 1 solid cup butter
• two cloths
• one who has aching feet
• one application is sometimes necessary
• two parts borax
• 9 o'clock 228 north virginia street up- stairs reno
• 15 west fourth street reno
• 1 able merchan- i dise from us as f can be had any- i where
• 1 what you buy | is not satisfac- 1 tory
• 1 tory
• 1 your money
• 1 commercial hardware co
• vinegar
• salt

Directions

1. Give us a trial. We carry a full line and can sell as cheap as San Francisco merchants

2. BUY AT HOME 102 No. Center Street RENO, NEVADA

3. THE JUST-WED COOK BOOK

4. its to the Sw< CREAM TAFFY CANDY

5. Two cups sugar, one cup of water, one teaspoonful of cream tartar, one tablespoonful of vinegar, butter size of a walnut, flavor with vanilla; boil until threads; cool and pull. — Mrs. Mary Bowland, Dayton, Nev.

6. PEANUT CANDY

7. Two cups granulated sugar, put in an iron or granite vessel and stir until it boils; be careful not to let it burn. When the sugar is melted and begins to boil, stir in one cup of hulled peanuts; stir in and remove from fire; cool in ^buttered tins. | __..

8. OLD-FASHIONED MOLASSES CANDY

9. Stir and boil one quart New Orleans Molasses and one-fourth quart of water until it crisps in cold water; add butter size of an egg; pull and flavor with vanilla.

10. DIAMONDS WATCHES RINGS LAVALLIERES CHAINS

11. Watchmaker

12. ROSARIES CROSSES IVORY SETS CLOCKS

13. PRECIOUS STONES

14. 245 LAKE ST.

15. 1392 RENO. NEVADA

16. One cup milk, two cups sugar, one cup molasses, two squares chocolate, butter size of an egg, vanilla; cook until crisp; beat until it sugars; pour on buttered pan; cut into squares.

17. PINOCHE CANDY

18. Three cups brown sugar, one cup cream or one -half cup milk, and a large piece of butter, one cup chopped walnuts. Cook sugar and cream until done; add nuts. Take off stove and let cool five minutes. Then beat till right con- sistency.— Abbie Blanche Wightman.

19. MARSHMELLOWS

20. Four cups sugar dissolved in twelve tablespoonfuls of water and boil four minutes; one package of Knox's gelatine dissolved in twenty tablespoonfuls of water; beat together for twenty -five minutes. Cut in squares and roll in powdered sugar and a little corn-starch. — Ethel Allen.

21. HARMONY IN THE HOME THAT HAS A PIANO

22. WESTERN MUSIC CO. RENO, NEVADA

23. THE JUST-WED COOK BOOK 95

24. PEERLESS CARS HUDSON

25. and TRUCKS SUPER SIX

26. More Miles Per Dollar FIRE STONE TIRES Red Side Wall, Black Tread

27. L. L. GILCREASE CO.

28. MOTOR CARS

29. A. L. PETERSON, Sales Manager

30. 35 West Plaza Street

31. RENO, NEVADA

32. MAXWELL $685, F. O. B. Reno MAXWELL ROADSTER $670 F. O. B. Reno

33. Compare a MAXWELL with any other car costing less than $900. There isn't one that can afford you the great, big real value that is in the MAXWELL. Just for example, con- sider the equipment.

34. The MAXWELL has electric lights and starter, demount- able rims, rain-vision windshield, speedometer, mohair top, irreversible steering gear, linoleum covered running-boards and many other refinements such as are found on cars costing $1,100 and more.

35. And these MAXWELL features are included at the price of $685. Did you ever hear of any other car at anywhere near this price that affords such big values? You may take our word for it, there is none.

36. When you consider further, that the MAXWELL is a good looking car; that it is easy riding; that it carries five passengers in comfort ; that it is the World 's Endurance Cham- pion ; that it is light in weight and inexpensive to operate — than you will agree with us when we say that the MAXWELL is absolutely the biggest value in the automobile field today.

37. Just phone or drop into our new Sales Room and let us show you the cars. We shall gladly give you a ride.

38. THE JUST-WED COOK BOOK

39. BAKING BREAD, CAKES, PUD- DINGS, ETC.

40. Loaf Bread 40 to 60 m.

41. Eolls, biscuit 10 to 20 "

42. Graham Gems 30 "

43. Gingerbread 20 to 30 "

44. •Sponge-cake 45 to 60 "

45. Plain cake 30 to 40 "

46. Fruit cake 2 to 3 hrs.

47. Cookies 10 to 15 m.

48. Bread pudding 1 hr.

49. Eice and Tapioca 1 "

50. Indian pudding 2 to 3 "

51. Plum pudding 2 to 3 "

52. Custards 15 to 20 m.

53. Steamed brown-bread 3 hrs.

54. Steamed puddings 1 to 3 "

55. Pie-crust about 30 m.

56. Potatoes ; 30 to 45 m.

57. Baked beans 6 to 8 hrs.

58. Braised meat 3 to 4 "

59. Scalloped dishes 15 to 20 m.

60. WHAT TO SERVE WITH MEATS

61. Boast Beef — Grated Horseradish.

62. Eoast Mutton — Currant jelly.

63. Boiled Mutton — Caper sauce.

64. Eoast Pork — Apple sauce.

65. Eoast Lamb — Mint sauce.

66. Venison or Wild Duck — Black cur- rant jelly.

67. Eoast Goose — Apple sauce.

68. Eoast Turkey — Oyster sauce.

69. Eoast Chicken — Bread sauce.

70. Compote of Pigeon — Mushroom sauce.

71. Broiled Fresh Mackerel — Sauce of stewed gooseberries.

72. Broiled Bluefish — White cream sauce.

73. Broiled Shad — Eice.

74. Fresh Salmon — Green peas with cream sauce.

75. BAKING MEATS

76. Beef, sirloin, rare, per Ib... . 8 to 10 m. Beef, sirloin, well done, per

77. Ib 12 to 15 m.

78. Beef, rolled, rib or rump,

79. per Ib 12 to 15 m.

80. Beef, long or short, filet 20 to 30 m.

81. Mutton, rare, per Ib 10 "

82. Mutton, well done, per Ib... 15 "

83. Lamb, well done, per Ib 15 "

84. Veal, well done, per Ib 20 il

85. Pork, well done, per Ib 30 "

86. Turkey, 10 Ibs. wt 3 hrs.

87. Chickens, 3 to 4 Ibs. wt ltol% "

88. Goose, 8 Ibs : 2 "

89. Tame duck 40 to 60 m.

90. Game duck .. ....30 to 40 "

91. Grouse, pigeons 30 "

92. Small birds 15 to 20 "

93. Venison, per Ib 15 "

94. Fish, 6 to 8 Ibs.; long, thin

95. fish 1 hr.

96. Fish, 4 to 6 Ibs.; thick

97. Halibut 1 hr.

98. Fish, small 20 to 30 m.

99. Ice Cream

100. Coffee 3 to 5 m.

101. Tea, steep without boiling 5 "

102. Corn meal 3 hrs.

103. Hominy, fine 1 hr.

104. Oatmeal, rolled 30 m.

105. Oatmeal, coarse, steamed.. 3 hrs.

106. Eice, steamed 45 to 60 m.

107. Eice, boiled 15 to 20 "

108. Wheat granules 20 to 30 m.

109. Eggs, soft boiled 3 to 6 "

110. Eggs, hard boiled 15 to 20 "

111. Fish, long, whole, per Ib.... 6 to 10 '

112. Fish, cubical, per Ib 15 '

113. Clams, oysters 3 to 5 '

114. Beef, corned and a la mode 3 to 5 hrs.

115. Soup stock : 3 to 6

116. Veal, mutton 2 to 3

117. Tongue 3 to 4 '

118. Potted pigeons 2

119. Sweetbreads 20 to 30 m.

120. Sweet corn 5 to 8 "

121. Asparagus, tomatoes, peas.. 15 to 20 ' ' Macaroni, potatoes, spinach, squash, celery, cauli- flower, greens 20 to 30 "

122. Cabbage, beets, young 30 to 45 "

123. Parsnips, turnips 30 to 45 "

124. Carrots, onions, salsify 30 to 60 "

125. Beans, string and shelled.. 1 to 2 hrs. Puddings, 1 qt., steamed.... 3 "

126. Puddings, small 1 hr.

127. Croquettes, fish balls 1 m.

128. Doughnuts, fritters 3 to 5 "

129. Bacon, small fish, potatoes.. 2 to 5 ( l

130. Breaded chops and fish 5 to 8 "

131. Steak, one inch thick 4 m.

132. Steak, 1V2 inch thick 6 "

133. Small, thin fish 5 to 8 "

134. Thick fish 12 to 15- "

135. Chops broiled in paper 8 to 10 tl

136. Chickens 20 "

137. Liver, tripe, bacon 3 to 8 "

138. THE JUST-WED COOK BOOK

139. This Page Will Interest Hubby

140. Don't Hesitate About Clothes

141. If You Would

142. Dress Well

143. Let us demon- strate how we can give you the utmost satisfac- tion in the latest fabrics, latest style and perfect fit.

144. LEWIS & LUKEY

145. CLOTHERS and HATTERS

146. Gent's and Children's FURNISHERS

147. We Carry a Full and Up-to-Date Line

148. Trunks, Suit Cases, Bags

149. 221 N. Virginia Street

150. Reno, Nevada

151. 98 THE JUST-WED COOK BOOK

152. Phone Main 1123-J

153. Dr. George M. Smitten

154. Soome 10-11-12-11 Journal Bldg. 16 East Second Street

155. RENO. NEVADA

156. Jersey Farm Milk Co.

157. Good Cream and Milk

158. Best of Sanitary Conditions

159. S. MURRAY RENO, NEVADA

160. Palace Postal Card House

161. MILLER & HOEGAN

162. We Carry the Largest Assortment of Postal Cards in the City

163. Opp. S. P. Depot RENO, NEVADA

164. THE JUST-WED COOK BOOK 99

165. Weights and Measures

166. 1 cup, medium size % pint or % pound

167. 4 cups, medium size, of flour weigh 1 pound

168. 2 tablespoonfuls of liquid weigh 1 ounce

169. 8 teaspoonfuls of liquid weigh 1 ounce

170. HOW TO MEASURE AN OUNCE

171. Housekeepers are often confused by the mingling of weights and measures in a recipe, therefore an accurate schedule is a good thing to have around. The following of the most generally used articles will be found correct:

172. One ounce cinnamon, four and a half level tablespoonfuls.

173. One ounce chopped suet, a fourth of a cupful.

174. TABLE OF MEASURES

175. 1 tabsp. 14 cup. y% pint. 1 ounce. % pound.

176. 2 cups flour ~ ~~ " % pound.

177. 9 large eggs " \ pound.

178. TABLE OF PROPORTIONS

179. 1 cup liquid, 3 cups flour for bread. *4 teaspoonful salt to 1 quart custard.

180. 1 cup liquid, 2 cups flour for muffins. 1 teaspoonful salt to 1 quart water. 1 cup liquid, 1 cup flour for batters. % teaspoonful salt is a pinch.

181. ROLLED OATS— A Perfect Infant's Food

182. Put two teacups Rolled Oats into three pints of boiling water into which has been put one-half teaspoonful salt. Boil this about two hours or until the quantity is reduced to one quart. Press the liquid portion through a sieve with a tablespoon until the meal remaining in the sieve is dry. Put away in bottle, and at feeding time use one-half Rolled Oats and one-half milk. This quantity should last twenty-four hours.

183. 3 teaspoonfnls

184. 4 tablespoonfuls 1 cup

185. 1 round tablespoonful butter

186. 1 solid cup butter, granulated sugar, milk, chopped meat

187. 100 THE JUST-WED COOK BOOK

188. Household Hints

189. Mildew in white clothes may be removed by soaking for a short time in a pail of water to which has been added a heaping teaspoonful of chloride of lime. Then hang in sun. Repeat if necessary.

190. When frying potatoes, etc., try chopping with empty baking powder can instead of knife. You will find it much more handy and quicker.

191. Try greasing cake and bread pans with a small five-cent paint brush. Keep grease in round tin can; cut hole in cover and insert handle of paint brush when not in use. It is then always ready for use and does not soil the hands.

192. To prevent cake from burning when using new tins, butter the new tins well and place them in a moderate over for fifteen minutes. After this the cake may be cooked in them without danger of burning.

193. When ironing with gas, place a lid of the coal stove over the gas burners and place the irons over this. The irons will always be clean and heat much better than if they are put directly over the gas flame.

194. To clean plaster of paris figures, use toilet soapsuds and a shaving brush. Einse well. Dipping them in a strong solution of alum water will give them the appearance of alabaster.

195. To preserve gilt frames, cover them when new with a coat of white varnish. All specks can be washed off with water without injury.

196. To keep lemons, put them in water. Change once a week. Will keep a long time.

197. DO YOU KNOW—

198. That a small piece of butter added to the water prevents vegetables, maca- roni or rice from boiling over?

199. That the water from macaroni or rice after they have been cooked should be saved for soup and gravies?

200. That a teaspoonful of vinegar added to boiled meat, while cooking, makes the meat tender?

201. That after peeling onions if celery salt is rubbed over the hands before washing the odor will disappear?

202. That if you add a pinch of salt to ground coffee before boiling it will im- prove the flavor?

203. That if kid gloves are rubbed gently with bread crumbs after each time them are worn they will remain clean much longer than otherwise?

204. That a poultice made of tobacco and warm water, put between two cloths and placed over the breast and pit of the stomach will relieve convulsions when nothing else will? It will do no harm.

205. That any one who has aching feet, ^f the feet are placed in kerosene for about ten minutes each day will receive the greatest relief. If used regularly for a month is said to cure all corns and callous places on the feet. Will not blister or do any injury.

206. To relieve burns get a small bottle of picric acid and with a feather paint the burned or scalded parts, allowing it to dry. In a few minutes all the pain will be gone and you will never feel it again. Where the burns are very severe more than one application is sometimes necessary. This is an invaluable remedy, especially where there are children in the home, for they are getting burned continually.

207. There is nothing better than sulphur tea for the hair. It cures dandruff, promotes the growth, makes the hair soft and glossy and is very good to keep the hair from turning gray.

208. The whitish stain left on a mahogany table by a jug of boiling water or a very hot dish may be removed by rubbing in oil and afterward pouring a little spirits of wine on the spot and rubbing it dry with a cloth.

209. Wash your weathered oak woodwork and furniure with milk.

210. To rid your home of ants mix thoroughly two parts borax with one part powdered sugar and put around where the ants come. For two or three days the ants will come in swarms, but after that they will disappear. Leave the powder around for a week or two and you will never be bothered again with ants.

211. If food becomes slightly burned in cooking, set the saucepan in cold water and it will take away burned taste.

212. THE JUST-WED COOK BOOK

213. S. Goldstein

214. High Class

215. Ladies Tailor and Furrier

216. Fit Guaranteed

217. SUITS MADE TO ORDER REASONABLE PRICES

218. OPEN EVENINGS UNTIL 9 O'CLOCK 228 North Virginia Street

219. Up- Stairs

220. Reno, Nevada Phone Main 154

221. You now have the wife ! Let us furnish the home and save you money.

222. It will pay you to investigate the TA BED, three pieces of furniture in one. Nothing on the market so convenient.

223. Kitchenware, Dry Goods

224. Gents* Furnishings

225. and Farming

226. All Moderately Priced

227. Nevada Implement and Supply Co.

228. 214 Sierra Street

229. RENO, NEVADA

230. 102 THE JUST-WED COOK BOOK

231. Utataraifc

232. Thor and Lightweight Cleveland MOTORCYCLES

233. ODEN, The Cyclist

234. Ford Specialist

235. All Kinds of Repairing Promptly Done Baby Buggy Wheels Re-tired

236. New and Second-Hand Wheels Bought, Sold and Exchanged

237. Agency For The Diamond Squegee Tires

238. 15 West Fourth Street RENO :: :: NEVADA

239. A Rare Opportunity

240. 77ie highest class sub-division in the State of Nevada

241. University Terrace

242. Large Lots — Beautiful View

243. No Taxes -- No Assessments

244. All Improvements Free

245. Cement Sidewalks: 14 feet from curb to property line, 8 feet for parking; cement curbs and gutters, 22 in. wide; streets graveled, rolled and finished; electric lights, telephone; city water piped to every lot ; pillars and arches at main entrances and every lot well drained.

246. Why not make the wife a present of one of these lots? They are increasing in value all the while.

247. We sell on very easy payments. Do not delay. The lots^ are being sold rapidly.

248. We are the owners

249. Bonham Realty and Trust Company

250. 131 N. VIRGINIA ST. RENO, NEVADA

251. Phone 756

252. [*}ril!lllMllU!UIIII<1lllllllim

253. I MRS. HOUSEWIFE: I

254. We guarantee |

255. that your dollar 1

256. will buy as ?.

257. much depend- 1

258. able merchan- i

259. dise from us as f

260. can be had any- i

261. where, and

262. further that if for |

263. any reason, 1

264. what you buy |

265. is not satisfac- 1

266. tory, we will

267. gladly exchange 1

268. it or refund 1

269. your money, |

270. | You are insuring satisfaction when you come

271. | here to do your shopping. t

272. We Open Monthly Accounts f

273. with Responsible People J

274. 24 W. Commercial Row \

275. Phone 46O RENO, NEVADA |

276. iiiiiiiiiiiiniiiiiiuiiiiiitiiniiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiHi

277. NEVADA PRESS

278. GAZETTE BLDG.. RENO

Nutrition, whole recipe (rough)

Counts 21 of 26 ingredients. The other 5 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 21 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Peanut	1 oz (28g)	161
Chocolate	1 oz (28g) semisweet	155
Oat	1/2 cup dry (40g)	154
Milk	1 cup (244ml) whole	149
Sour Milk	1 cup (244ml) whole	149
Vegetable	1 tbsp (14g)	120
Olive Oil	1 tbsp (14g)	119
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Molasses	1 tbsp (20g)	58
Cream	1 tbsp (15ml) heavy	51
Sugar	1 tbsp (12.5g) granulated	49
Walnut	1 walnut half (4g)	26
Clove	1 tsp ground (2g)	7
Black Pepper	1 tsp ground (2.3g)	6
Cinnamon	1 tsp ground (2.6g)	6
Thyme	1 tsp dried (1.4g)	4
Vinegar	1 tbsp (15ml) distilled	3
Mustard	1 tsp (5g) yellow	3
Salt	1 tsp (6g)	0
Water	not in our table	0
Coffee	not in our table	0
Mace	not in our table	0
Meat	not in our table	0
Veal	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.