NATIONAL GROCERY CO

FROZEN DESSERTS

Frozen Plum Pudding. Make a rich chocolate custard. Add to it y2 cupful seedless rai- sins chopped, y2 cupful currants, V2 cupful chopped walnuts, 14 cupful citron cut fine, % cupful candied cherries cut fine, some candied orange peel cut into bits, all this fruit previously soaked two hours in sherry wine. Add also 1 glass brandy, little cinnamon and vanilla. Freeze and serve with whipped cream flavored with rum.

MRS. S. ARONSON.

Frozen Pudding. One pint whipping cream. Add beaten whites of 3 eggs, powdered sugar to taste, vanilla. Put some macaroons in oven to get crisp; pound and add also some nuts, candied cherries and pineapple cut in pieces. Freeze in baking powder cans three hours. Put cloth on, top of cans. Set cans in large pan and pack with rock salt and ice.

MRS. A. E. WILZIN.

Frozen Nut Pudding. One cup of chopped walnuts or hazel nuts, 1 pint of table cream, y2 cup of sugar. Boil y^ cupful of watei with the sugar until it thick- ens somewhat. Add the yolks of 4 eggs to the sugar gradually, then the beaten whites, vanilla extract, nuts and cream. Place in 1 pound baking powder cans, close tight, pack in chopped ice and coarse salt for 3y2 hours. MRS. M WILZINSKI.

GOLD SHIELD COFFEE GOLD SHIELD TEA

ALWAYSGOOD ALL G ROGERS

120 ONE THOUSAND FAVORITE RECIPES

WE c^VlAKE cA SPECIALTY

if LADIES' and GENT'S FINE 14 KARAT JEWELRY, and always carry an up-to-date LINE ^NOVELTIES.

Our stock gf fine Diamonds, Emeralds, Rubies and Pearls is one of the largest in the city and specially priced.

STERLING SILVER

Have you ever been into our store to see the fine selection of Hollow-ware and Flatware we carry? This Line is most complete.

The same honest price for honest goods to every one.

L. W. SUTERo, Jeweler, Silversmith, £& Optician 715 First cA venue

<^A checking account for personal and household expenses is a great convenience to a woman. Noth- ing contributes more to economy in the home. A woman can buy cheaper if she has the money. Be- sides, she learns the value of systematic business methods.

We Pay 4rA Interest

On Savings

STATE BANK

OF SEATTLE

On Pioneer Place, Corner First Avenue and Yesler Way.

CANDIES 121

Chocolate Caramels.

One and a half cups grated chocolate, 4 cups brown sugar, iy2 cups of cold water, piece of butter size of egg, tablespoon very sharp vinegar; if liked, flavor with two teaspoons vanilla just before removing from fire. Do not stir, but shake pan very gently while cooking. Boil on top of stove over a brisk fire until it becomes brittle when tried in water. Pour into a well buttered and floured pan and check off into squares while soft. ELSIE BARMON.

Chocolate Fudge.

Take 2 cups white sugar, 1 cup milk, piece of butter size of an egg, 4 tablespoons chocolate, and cook till it makes a soft ball in water. Remove from stove and add 1 cup chopped walnuts and a pinch of salt. Beat till stiff and pour on buttered platter. JULIET ARONSON.

Walnut Cream Candy.

Boil 2 cups powdered sugar mixed with half cup water and half cup milk until a thick syrup. Pour in a dish and when cool stir until thick. Then add vanilla extract. Roll in little balls and on them place half walnut.

Fudge Nougat.

Boil 2 cups granulated sugar, 1 cup milk, butter size of a walnut and pinch of salt until they form a soft ball in cold water. Add juice of half an orange. Take from stove and beat few minutes. Then add 1 cup chopped figs, raisins and nuts. Pour into buttered pan, and when cool cut into squares. MRS. S. ARONSON.

Double Fudge.

Boil 2 cups granulated sugar, y2 cup milk, 2 squares chocolate, 1 teaspoon butter until it forms a soft ball when dropped into cold wa- ter. Beat until cold and pour into buttered pan. Then boil 2 cups brown sugar, 1 cup milk until it will form a soft ball when dropped into cold water; add 1 teaspoon butter, 1 cup nut meat, chopped fine, half teaspoon vanilla; beat until creamy and turn over other fudge. When cool mark into squares. JULIET ARONSON.

Marshmallow Fudge. Cook 3 cups brown sugar, 1 cup cream and a pinch of salt until it forms a soft ball in cold water. Stir constantly while cooking. Add a lump of butter and a little vanilla extract before removing from the fire. Beat until cold and add 1 cup chopped nuts. Pour on buttered dish upon which marshmallows cut into halves have been spread. When cold mark into squares. MRS. S. ARONSON.

Albert Hansen's Jewelry Store, at the corner of First and Cherry, is perhaps the finest on the coast. Visit it without fail.

ONE THOUSAND FAVORITE RECIPES

Marshmallow Fudge.

Three cups of white sugar, 1 full cup of milk. Let this boil 10 minutes and add a lump of butter and two tablespoons of chocolate. When this makes a soft ball in water, pour the mixture over a buttered platter on which small pieces of marshmallows have been spread. Cut in squares when cool. JULIET ARONSON.

Marshmallows.

Soak 1 box Knox's Gelatine in 12 tablespoons water; boil 4 cups sugar and 1 cup water until it threads; do not stir while boiling. Pour slowly into gelatine. Do not scrape pan. Beat 20 minutes, first with fiat wire egg beater, then with cake spoon. Dust pans with corn starch and powdered sugar and pour in candy. Cool two hours; cut in squares and roll in powdered sugar. Flavor as desired. ELSIE BARMON.

Orange Pinoche.

Three cups light brown sugar, butter size of egg, 1 cup milk. When

it comes to a boil add the juice of one orange and boil until it candies.

Remove from fire and beat until almost cold; then add cup of chopped

nuts and grated rind of the orange. Cut in squares. CARRIE KOCH.

Pinoche. Three cups brown sugar, butter size of walnut, 1 cup milk. Let boil until it forms ball in cold water. Add a little vanilla and cup of chopped nuts. Beat until cold. CARRIE KOCH.

Peanut Candy.

Dissolve 2 pounds sugar and 1 saltspoon cream tartar in 1 cup cold water; put in saucepan and boil until brittle, adding about half ounce butter. Shell peanuts, rub off the skin and cover a greased pan thickly with them and pour candy over and leave until cold. Break into pieces. MRS. S. ARONSON.

Peanut Brittle.

Chop peanuts; put sugar in frying pan and heat until it becomes a thin, light brown syrup, stirring constantly.. Stir peanuts in quickly; flavor. Pour in greased plates. ELSIE BARMON.

Velvet Molasses Candy. One cup molasses, 3 cups sugar, 1 cup boiling water, 3 teaspoons vinegar, half teaspoon cream of tartar, one-third cup butter melted, one-quarter teaspoon soda, 1 teaspoon vanilla. Put first four ingre- dients in kettle and place over a slow fire. When boiling add cream of tartar. Boil until mixture becomes brittle when tried in cold water. Stir constantly during last -part of cooking. When nearly done add butter and soda. Pour into a buttered pan and pull. WThen pulling add flavoring. RENA HERMAN.

-L-IHrMlsC VEGETABLES NATIONAL GROCERY CO.

Use only the best ingredients for cake, and have all the materials ready before beginning to mix them. Measure and sift the flour and baking powder or soda, then sift again, weigh the butter, and put the exact quantity of milk or cream convenient to the mixing bowl; weigh or measure the sugar, line the baking tins with buttered paper, and see that the oven is being properly heated. Raisins must be seeded, currants looked over, washed well, dried and floured, and citron cut into small pieces and floured. Butter and sugar are to be well creamed first, beaten yolks of eggs stirred in and all beaten; then add milk, flour with baking powder and lastly whites of eggs beaten to a froth. Stir in whites as lightly as possible; add flavoring; put immediately into baking pans and bake at once. Fruit floured is added last. Spices should be mixed with the flour to be evenly dis- tributed. Cakes baked in loaves require a moderate oven for the first 15 or 20 minutes, after which the heat may be increased. Layer cakes require a brisk oven. Cheese cakes require a hot oven. Ice the cake as soon as it is taken from the oven, using a thin broad- bladed knife, which dip frequently into cold water. When sour milk is used in a cake, always use soda, never baking powder. If soda and sour milk are called for, sweet milk and baking powder may be substituted by using 2V2 teaspoons of baking powder to a quart of flour. Avoid stirring the cake after sugar and butter are creamed, but beat from the bottom up and over. To test a cake when baking, insert a broom straw, if not sticky the cake is done. Do not open the oven door often. A dish of water in oven will prevent scorching. Another way is to lay a thin sheet

Time table for baking cakes: Sponge cake, % of an hour; pound cake, 1 hour; Fruit cake, 3 or 4 hours; cookies, from 10 to 15 minutes; cup cakes, 30 to 40 minutes; layer cakes, 15 to 20 minutes.

If you want courteous attention and the best value for the money, buy your new suit at J. Redelsheimer's, First and Col.iiwbia.

ONE THOUSAND FAVORITE RECIPES

Angel Cake. Eleven whites of eggs; sprinkle over them a level teaspoonful of cream of tartar and beat until stiff; then add gradually \y2 cups of fine granulated sugar, 1 teaspoonful of vanilla, and fold in lightly 1 cup of flour which has been sifted five times. Turn in an ungreased pan and bake in a moderate oven for about forty minutes.

MRS. J. S. COHEN. Bund Kuchen. Two eggs beaten for 10 minutes with 2 cups sugar, iy2 tablespoon- fuls melted butter, 1 cup milk, 3 cups flour, iy2 teaspoonfuls baking powder, handful small raisins, 1 teaspoonful vanilla; bake 1 hour.

MRS. E. MORGENSTERN.

A.-Y.-P. Cake. Good slice butter creamed with iy2 cups sugar; 3 yolks eggs; Scald 2 tablespoons milk, put in 2 tablespoons sugar and % table- spoons chocolate; mix with above. Add 1% cups flour sifted 3 times, and 1 cup milk, 2 teaspoons baking powder, beaten whites and va- nilla. Bake in 2 sheet tins.

Frosting. — 2 cups sugar, % cup milk, 1 tablespoon butter; boil until it threads, then beat and spread between layers and top.

MRS. A. E. WILZIN. Blackberry Cake. One-half cup butter creamed with 1 cup sugar, 4 eggs; take two whites out for icing; four tablespoons sour milk, with 1 teaspoon soda, or 4 tablespoons sweet milk, with 1 teaspoon baking powder, iy2 cups flour, 1 cup blackberry jam and the stiffly beaten whites last; flavoring. Bake in two long pans and put icing between and on top. MRS. SAM BROWN.

Almond Cake.

One-half pound sugar, y2 pound butter, y2 pound of almonds, y2 pound flour, yolks of 2 eggs. Melt butter, add sugar, yolks; blanche and chop almonds, add flour. This is a stiff dough. Bake in 5 layers on paper spread on the back of the tin for fifteen minutes in a slow oven. Put jelly and custard between the layers, using the beaten whites for frosting. MRS. F. ROTHCHILD, Portland.

Almond Cake. One scant cup butter, 1 cup sugar, % cup almonds (blanched) and chopped before measuring), whites of 5 eggs well beaten, \y2 cups flour, y2 teaspoon baking powder. Bake in a sheet so it will be about two inches thick when done. Bake slowly. Ice with the usual icing and add to it before spreading about y± cup almonds pre- pared the same as for the cake. MRS. M. PRAGER.

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