Publicly available via the Woodson Research Center and the Museum of Houston project through the following Creative Commons attribution license: “You are free: to copy, distribute, display, and perform the work; to make derivative works; to make commercial use of the work. Under the following conditions: By Attribution. You must give the original author credit. For any reuse or distribution, you must make clear to others the license terms of this work. Any of these conditions can be waived if you get permission from the copyright holder. Your fair use and other rights are in no way affected by the above.”
This text is part of the Museum of Houston project and was funded by the Woodson Research Center, Fondren Library, Rice University.
This electronic text is part of the Woodson Research Center, Fondren Library, Rice University and the Museum of Houston project, developed by Rice University and the Greater Houston Preservation Alliance.
The text has been encoded using the recommendations for Level 4 of the TEI in Libraries Guidelines.
All electronic texts have been spell-checked and verified against printed text.
Quotation marks have been retained.
Original grammar, punctuation, and spelling have been preserved. No corrections or normalizations have been made, except that hyphenated, non-compound words that appear at the end of lines have been closed up to facilitate searching and retrieval.
Footnotes have been moved to the end of the paragraph in which they are referenced.
Images exist as archived TIFF images, one or more JPEG versions for general use, and thumbnail GIFs.
Bank L. Lechenger
Over 1800 Articles $1.00
Gifts $25,000.00 to 25c
Our Ladies Tailoring Department
Is Creating in Our Own Shops
Coat Suits, Coats and
Riding Habits The Ideal Investment —
Collateral Gold Bonds
Issued by Life Insurance in Force
Ordinary and Industrial
Conservative Progress Every Year.
Operating from Coast to Coast,
Canada to the Gulf, Cuba and
Surplus Security to Policyholders
American National Insurance Company
of Galveston, Texas
W. L. Moody, Jr., President
Shearn Moody, Vice Pres. T. L. Cross, Vice Pres.
W. L. Moody, III, Vice Pres. F. B. Markle, Vice Pres.
W. J. Shaw, Secretary
National Bank A HOME, no matter how
beautiful, is only as desirable as the community
in which it is located. River Oaks,
primarily and preeminently a home community,
offers advantages to be found no-where
else in Houston.
And River Oaks homes and homesites
are available to suit almost every purse.
Telephone Hadley 4333 or stop by the offices
on River Oaks Boulevard for full information.
River Oaks Corporation
RIVER OAKS BOULEVARD
This Little Books Is Affectionately
MRS. S. F. CARTER
“The Bluebird Circle”
Of the First Methodist Church of Houston
Spread peanut butter on round slice of white bread and
cover with whole wheat bread. Then spread sardine mixture
on the whole wheat bread and cover with second piece
of white bread. Press firmly together and cover with
mayonnaise dressing to which has been added enough gelatine
to make it congeal slightly. Sprinkle grated hard-boiled
egg on top of each. Place spoonful of caviar in center of
grated egg and ½ stuffed olive in center of caviar. Place
in refrigerator until firm and until time to serve.
Chop veal or chicken very fine. Mix two cupfuls of meat
to 1 bread crumbs that have been soaked in milk. Add ½
cup cream, 1 tablespoon butter, 1 egg, well beaten, pepper
and salt, half nutmeg. Bake in deep dish. Serve cold.
Boil the strained tomato juice, vinegar, bay leaves, salt,
pepper and onion juice a few minutes, then add gelatine,
which has been soaked in a little cold water. Let cool a
little. Stuff halves of eggs with crab meat, celery hearts
mixed with mayonnaise. Place in molds and pour the
tomato mixture over it, set away to congeal. Serve on
rounds of toast with caviar and a slice of tomato. Lettuce
leaves may be used if preferred.
Six hard-boiled eggs cut lengthwise. Mash and mix yolks
with teaspoon, butter, salt, pepper, celery cut very fine.
Fill again into whites of egg. Set each half into a small
mold cut side down. Contents 1 can tomatoes.
Two tablespoons Knox gelatine, a few celery stalks, small
onion, salt, pepper and dash of sugar. Let this boil and
strain. Fill into molds which have already been prepared.
Let stand until it sets. Serve on lettuce leaves with or without
Blue Bird Shop
Gift Shop of the
BLUE BIRD CIRCLE
of FIRST METHODIST CHURCH
Put butter; flour and juice from asparagus in sauce pan
over hot water. Dissolve gelatine in little cold water; beat
eggs together and add to hot mixture on stove. Let all
cook for a few minutes over hot water. Remove from stove
and add while hot to gelatine. Cut asparagus into small
pieces; also add a little pimento to mixture. Cool and add
lemon juice. Add pimento, asparagus and whipped cream,
also other seasoning. Put into mold and place on ice. Cut
into squares and serve with mayonnaise on lettuce leaves.
12 large crabs boiled and picked. Make thick white sauce
with 2 cups milk, 2 tablespoons flour and 2 tablespoons
butter. Add picked crabs to sauce, also 4 hard-boiled eggs,
mashed, 1 cup cracker crumbs, (or more if needed), juice
of 1 lemon, 1 small onion grated, 1 cup whipped cream.
Season with salt and red pepper. Fill crab shells with this
mixture and sprinkle with cracker crumbs and melted butter.
Brown slightly under flame and serve with slice of
lemon on top.
ABC STORES, Inc.
Makes buying as easy as A B C
5 Stores in Houston
Pare, quarter and core the apples, steam until tender,
cook with the sugar and lemon until very dry. Melt the
butter and in it cook the corn starch, add the apple jelly
gradually, then the slightly beaten yolks of eggs. Cook
over hot water until the egg is set, then put aside to cool.
Shape into apple shapes, eggs and bread crumbs and fry
in deep fat. Serve as a garnish for roast or any kind of
With onion, celery, salt and other seasoning to taste,
boil a hen until it is very tender. Save one quart of this
Mix one package of Knox gelatine in a glass of cold
water. Add this to the stock with parsley, celery, juice of
two lemons, Worcestershire sauce, salt and pepper as
needed, and boil all for 15 minutes.
Grind chicken, six hard-boiled eggs and small pieces of
celery. Pour in molds and place on ice. Serve on shredded
lettuce with mayonnaise.
Calhoun & Smith Furnished Apartments
1, 2 and 3 Rooms, Kitchenette
bath, Steam Heat, Brick
Buildings, Garage, Janitor
Close in—Near Car Line
Wayside 2241 6930 Ave. E
Prepare quail as you would a turkey. Fill with dressing
made of oysters and bread crumbs, highly seasoned. Toast
and baste until quite done. Serve on a bed of lettuce and
The breast of a seasoned chicken, 2 tablespoons of fine
nuts, 1 tablespoon of chipped blanched almonds, a little nutmeg,
a little butter and cream; add flour to make stiff
enough to cut the cutlets with mold. Egg and bread them
to fry. Serve nut cutlets, lemon, butter made into balls and
put with whites of hardboiled eggs.
Cook 1 chicken (boil until tender and bone); 2 cups walnut
meats; put them through fine meat grinder; put in
dish and press down until oil comes to top; then put oil in
cup and keep until needed.
To 2 cups walnut meats, 1 cup dry powdered bread crumbs,
take chicken stock and add walnut paste and bread crumbs.
Take chicken and arrange nicely on platter and pour over
mixture. This has been salted before.
Take walnut oil, add paprika until quite red and a little
cayenne pepper. Pour this oil over chicken in spoonfuls.
It makes bright spots. Serve cold.
Real Estate Loans
To 1 ½ pounds of crab meat add a teaspoon each of
French mustard and salt, a salt spoon of cayenne pepper,
½ teaspoon of parsley chopped fine, 3 tablespoons of tarragon
vinegar and 1 of olive oil, and 1 hard-boiled egg chopped
fine. Mix well and let stand for some time, then put into a
saucepan 3 anchovies in oil, 2 gherkins chopped fine, a shallot,
1 tablespoon of chopped parsley; mix these thoroughly
and press through a sieve. Put the mixture back into the
saucepan, add 5 tablespoons of thick cream, stirring over
the fire for two minutes. Add the yolks of three eggs
thoroughly beaten and stir again for a little while. Take
off the stove, season to taste, and add to the crab mixture.
Fill the crab shells and serve cold.
Cut bread ¾ inch thick and trim crusts. Cream together
the cheese, Worcestershire sauce, salt, pepper and the eggs
slightly beaten. Spread this on the bread generously and
place on each slice 2 slices of bacon.
Brown in oven 10 minutes.
MARTHA D. WILLIS
TEACHER OF PIANO
Classes Begin October Third
Studios: Hotel Warwick
River Oaks Private School
FOR INFORMATION ADDRESS HOTEL WARWICK
Use boiled rice. Take dice-shaped ham or tongue, together
with a little onion, brown in a sauce pan. To this
add the rice and the canned tomatoes, using some of the
liquor, season with salt, pepper and tabasco. Then put in
shrimp, which have been well cleaned and shelled, not
boiled. When well cooked, put in a banking dish, or ramekins,
sprinkle with bread crumbs, butter and a little cheese.
Put in oven when ready to serve and brown slightly. This
can be served without the extra banking.
Add mashed peas to melted butter, flour and cream. Add
seasoning, roll in beaten white and crumbs and fry.
Dennis and Tomforde
Peel shrimp while raw. Cut in sections. Wash and put
in collander to drain. Saute onion and bell pepper in small
amount of butter, adding one slice of diced bacon.
After saute has cooked slowly for fifteen minutes, remove
Place butter in skillet; allow it to get hot enough for frying.
Salt shrimp and roll in flour. Place in melted butter.
and fry for five minutes.
Place saute articles in skillet with shrimp, add half cup
boiling water; allow to cook very slowly for five minutes.
Tabasco and Worcestershire sauce may be added to taste.
Serve with rice, boiled separately.
From 1 to 6 pounds of shrimp boiled and shredded and
1 kitchen spoonful of finely chopped parsley. Have a cream
sauce of 1 spoonful of butter and 2 of flour, and 1 pint of
milk. Remove from the fire and add two well-beaten eggs.
Mix well together and mold into a loaf. When thoroughly
cold, cut in slices, roll in egg and bread crumbs and fry in
deep fat. Serve with hot chili sauce.
The Smartest of
Millinery at All Times A. Walzel
Adjusting of High-Grade
Watches and Clocks
Beat hard. Roll about ¼ inch thick.
Cut with knife like this
and braid and pinch
Fry in very hot fat.
All mixed together.
Spread between buttered rounds of bread, and toast in
oven until brown; spread cheese on both buttered sides, quite
thickly, or it will not be strong and thick of cheese.
The Well Dressed Man Knows Hamilton Quality
Shirt Makers — Tailors — Furnishers
510 Main St.
Cut tomatoes in halves, removing pulp and inverting on
sieve to draw. Melt butter in saucepan, and cook in this
slowly, the onions slightly browned, then remove
onions and add tomato pulp. Cook this 15 minutes and add
enough soft bread crumbs and cream to make a soft paste,
about ¼ cup. When well blended, add shrimp, also high
seasoning of salt and paprika, place in tomatoes, cover with
buttered crumbs and bake quickly until brown, serve
on lettuce leaves or rounds of fried or toasted bread.
Roll the mixture thin and cut in narrow strips and bake
in moderately hot oven.
Thoroughly drain 100 large oysters. Put this liquor in a
large pot. Cut up and add to this liquor 1 medium-sized
onion, 1 stalk celery, ¼ bunch parsley, 1 tablespoon salt.
When the liquor comes to a boil add the oysters, let them
boil in this liquor until they curl around edges, then drain.
Then put them in a large mixing bowl and add ½ stalk
celery, finely cut, and several pieces chopped parsley, 1 can
mushrooms cut in quarters, about 1 heaping tablespoon
finely sliced bacon, 1 heaping tablespoon butter, 1 tablespoon
Worcestershire sauce, the juice of 1 lemon, 1 teacup tomato
catsup, ¾ cup of finely toasted bread crumbs, salt to taste,
1 large pinch red pepper. Mix all this together. Put in
baking pan with butter and bread crumbs on top. Bake 20
1 set brains, 1 medium sized can mushrooms, 3 hardboiled
eggs. Boil brains seasoned with white pepper and
salt. When cold chop all together. Make cream sauce;
bake in saucepan with toasted bread crumbs on top and tiny
piece of butter in center.
1 dozen crabs; add 3 toasted crackers rolled and sifted;
1 medium chopped onion; season with red pepper and salt;
add two-thirds cup thick cream; stuff into shells, cover with
cracker crumbs and melted butter. Brown in hot oven.
Miss Maude Ashby
Special Designing Mrs. C. Shepherd
MAIN at McKINNEY
“Heart of Theater
Shoes and Hosiery
Cook 4 dozen oysters in 3 tablespoons of butter until
plump. Take oysters out and put into butter, 1 cup of
chopped celery, Worcestershire sauce, tomato catsup and
tobasco to suit taste. Cook until celery is tender, then add
bread crumbs to thicken. Mix with oysters and serve in
Into 2 tablespoons of hot butter fry 2 small onions and
some ground celery. Then mince with scissors 150 oysters,
season with salt and red pepper; add to this after simmering
in pan with onion the juice of 2 lemons, 2 tablespoons
Worcestershire sauce and 4 eggs well beaten, enough cracker
crumbs to stiffen; fill shells or ramekins, put cracker
crumbs on top, bake in hot oven just before serving.
Split 5 birds (quails or squabs), season with salt and
pepper and spread with four tablespoons of butter rubbed
until creamy and mixed with three tablespoons flour. Bake
in a hot oven until well browned, basting every four minutes
with two tablespoons butter, melted in one-fourth cup water.
Chop six boiled chicken livers, season with salt, pepper and
onion juice, moisten with melted butter, and add one teaspoon
finely chopped parsley. Spread mixture on five pieces
toasted bread, arrange a bird on each canape and garnish
The Store for Men
Where Ladies are
Always Welcome Miss Cooper's
Eight large tomatoes. Hull and turn upside down and put
in ice box to chill.
Hard boil 8 eggs, using yellows only, and to that add
chopped celery, mayonnaise well mixed and fill into tomatoes.
Serve in crisp lettuce leaves.
Cut in thin slices 1 loaf Pullman bread, cutting off edges.
Arrange on large board.
Heat 1 pint sweet milk, lump of butter, pinch of cayenne
pepper and salt. And when hot, add 1 lb. cheese, grated,
until melted then spread on slices of bread. Roll each slice
of bread, cover with damp white cloth until ready to use,
of bread, cover with damp white cloth until ready to use,
then brown in moderately hot oven and serve with any salad.
Peel firm, ripe tomatoes. Scoop out to stuff and chill.
Brush inside of tomato with French dressing, using about
a teaspoon for each tomato. Have ready blanched almonds,
chopped but not minced. Mix these with cottage cheese
that has been seasoned with salt and paprika and enough
thick cream either sweet or sour to make pleasing consistency.
Stuff tomatoes with this and top with mayonnaise
plain or to which cream has been added.
Bake in ramekins or baking dish and serve immediately.
Hard boil 3 eggs, separate yolks from whites, mash whites
through sieve into cream sauce.
Have toast ready. Spread the sauce over toast and then
over the top sprinkle the yolks that have been passed
through the sieve. Finely chopped up parsley may be added
to the cream sauce. This amount serves about six.
Cream sauce: 1 cup or little more milk; 1 level tablespoon
flour; 1 heaping tablespoon butter; salt and pepper to
Take out the center of 6 large tomatoes. Rub a clove
of garlic across an earthen casserole and fry in it an onion
in a spoonful of butter or olive oil. Add 6 mushrooms, 10
livers of chickens, both minced finely, and a spoonful of
lemon juice. Cook these. Add yolks of 2 eggs and sufficient
bread crumbs. Fill the tomatoes and bake half an
Take bread and cut in slices, take off all crust and butter
bread; put in a baking dish, first a layer of bread and then
chees until dish is nearly full, then cover with about 4 eggs
beaten and add enough milk to cover. Salt and pepper and
bake about ½ hour.
One hen, 1 set of brains, 25 oysters, 1 can mushrooms.
Boil fowl until tender, brains twenty minutes, plump
oysters and simmer mushrooms half an hour. Dice all ingredients
and mix with rich white sauce. Bake in ramekins,
sprinkling bread crumbs over the top.
Mix rice, sugar and melted butter thoroughly. Form in
balls and place in flat baking dish, put in oven and bake without
browning for 10 minutes. Pour over this whites of
three eggs beaten dry, to which 3 teaspoons pulverized
sugar and lemon extract have been added. Set in a cool
oven to just dry and not brown. Serve with whipped cream.
Y. W. C. A.
Cafeterias SERVICE ROOM
Cafeteria No. 1
506 San Jacinto
NOVEMBER 1, 1927
Evening Meal Only
Watch for Announcement
Boil shells in soda water and scrub well and dry. Toast
and roll bread for crumbs. Boil oysters in their own juice
for 3 minutes, remove from fire, strain off juice and chop
oysters fine in wooden mixing bowl. Add catsup, sauce,
lemon juice, salt and tabasco, and enough bread crumbs to
make the mixture creamy thickness not too dry. Fill shells
with mixture, brush over lightly with eggs and bread
crumbs and bake in hot oven about ten minutes.
Two shells may be served on entree plate for one person,
the plate being decorated with parsley and a spray of red
1 can salmon or 2 pounds fresh salmon, mashed with a
fork. Prepare and cool 1 pint of cooked mayonnaise, any recipe can be used, must be cooked dressing. Mix thoroughly,
add 1 teaspoon minced onion, 1 egg beaten light.
Fill ramekins or scallop shells and bake in quick oven, until
a light brown. Serve garnished with a thin slice of lemon
on top. Paprika sprinkled over all.
Mrs. V. Roccaforte
Phone Capitol 4831W
1544 Scott St.
Westheimer Road at Yupon
WE HAVE IT
Spread Russian caviar on thin slices of buttered toast.
Small amount of finely chopped onion on caviar. Sprinkle
with lemon juice. Place slice of tomato on top of onion.
One teaspoon mayonnaise dressing on each tomato and cover
with hard-boiled egg and small piece of parsley or capers on
top of egg.
1 large can pimentos. Wash and take out seed and fill
with grated yellow cheese, which has been flavored with
paprika, tabasco, Worcester. Arrange in baking dish.
Pour over it a rich cream sauce with cracker crumbs, little
butter and brown in oven.
Roll in balls like marbles, fry in deep fat until brown.
YOU ARE CAREFUL TO SELECT PURE.
Make stiff white sauce. When cold stir in 1 set of brains,
which have been parboiled and chopped, and 2 cups ground
cold chicken. Season with salt, pepper, few drops of onion
juice, chopped parsley and nutmeg. Mould into croquettes
and dip in beaten egg, then dry bread crumbs and fry in
deep fat. Either twice the amount of brains or chicken
without the other is equally as good.
Prepare chicken as for broiling by splitting down the
back; rub with butter, salt and paprika, the last very
liberally; also a few grains of cayenne. Put in baker with
very little water and place in oven.
Put in sauce pan to cook: 1 cup butter, 3 tablespoons
chili sauce, 3 tablespoons tomato catsup, 2 tablespoons lemon
juice, 2 tablespoons Worcester sauce, 2 or 3 drops tabasco
sauce, 1 dash dry mustard.
Baste chicken with sauce applied with a mop during
process of cooking, sometimes dipping the entire chicken
into the sauce. Cook slowly until thoroughly done.
The sauce left in pan where chicken was cooked may be
used for gravy, served on rice.
You may make the sauce to taste. If more gravy is
desired, double the quantity of chili sauce and tomato
J. Jamail & Bro.
With the A. B. C. Store
MAIN AND WEBSTER
No Matter Where It
Grows—We Have It Mrs. S. Montgomery
Home-Made Cakes and Salads
1510 Marshal St.
Spread rounds of toast with a mixture of anchovy paste
and salad dressing. Place round of pickled beet on this and
garnish edge of circle with yolks of hard-boiled egg pressed
through ricer. In center place little ball made of neufchatel
cheese combined with salad dressing and rolled in paprika.
Spring of parsley in cheese ball if desired.
Boiled eggs, cut in half and trim ends flat. Take out
yolks and mix with fish roe, a little onion juice, butter,
lemon juice, pepper and salt. Put back in egg and pour
over all a hot cream sauce. This must be served in a flat
dish and on each egg a sprig of parsley. Do not pour
dressing on top of eggs.
One chicken boiled tender, 1 set brains prepared and
cooked in a little butter, 1 can mushrooms, 1 measure of
cream sauce. Mix thoroughly and mold into shape. Roll in
cracker crumbs, dip in egg, then roll again in cracker
crumbs. Fry in very hot lard.
Cream sauce: Half pint of milk, 2 tablespoons flour,
small spring of parsley, salt and pepper to taste, 2 tablespoons butter.
South Texas Lumber Co.
Everything Used in Building
Wash shrimp thoroughly and then shell. Boil shrimp in
a cup of water for about 20 minutes, until done. Drain; add
the water that the shrimp were cooked in to the gelatine.
Mix shrimp, celery and all ingredients together. Place
this in individual glasses or molds and pour the stock over
this and put into ice box to let it congeal. Serve on lettuce
with mayonnaise. It can also be made in one large mold,
and instead of using shrimp, one can use asparagus.
Saute breast of chicken in pan with a little butter, cook
well done; cut Virgina ham and mushrooms, Julienne style,
saute in pan together; cook all well done; boil noodles in
water, little salt; add 1 cup cream after taking off water.
Serve chicken in bed of noodles; ham and mushrooms on
top of chicken.
Home-Made Salad Dressing
At Your Grocer
What Houston Makes
The Best in Meats
Cut oysters in halves and let all juice drain off. Mix
oysters, bread crumbs, celery, catsup, Worcester sauce, garlic
together. Add salt to taste. Small bit of cayenne pepper
and some black pepper. Melt butter in skillet and cook
all about half hour. Put in ramekins with rye bread crumbs
on top and bake.
Put milk in skillet; when boiling, add oysters cut in several
pieces, salt and pepper and beaten eggs. When oysters
curl up add cracker crumbs. Just before removing from
fire add hard boiled eggs, which have been chopped up.
Put in ramekins with cracker crumbs and lump of butter
on top and run in oven to brown. Do not have too stiff.
Boil slightly, clean and cook shrimp or crabs 3 minutes
in 3 level tablespoons of butter. Add salt, cayenne, lemon
juice, Worcester sauce and sherry if desired, and cook 1
minute. Remove shrimp or crab. To the remaining butter
add flour and cream or milk. When thickened, add the egg
which has been well beaten and cook only a few moments.
Then add shrimp or crab. Serve as soon as heated on pieces
of toasted bread. This receipt will serve six people.
Put corn into tray and chop fine. Add flour, salt and baking
powder. Beat egg and add ¼ cup milk, mixing all together
well. Fry in hot fat.
Hostelries The Pagoda Shop
The Gift Unusual
Beautiful Objects for the
Home—A Pleasure to
3903 Main St.
Scald the evaporated milk and beat it into the cheese,
which should be mashed. Chill, add remaining ingredients,
transfer to a mold which has been rinsed in cold water; seal
and bury in equal parts of ice and salt for four hours.
Unmold and serve with a garnish of lettuce and sliced
oranges. Use in a supper menu as final course. Accompany
with black coffee and tiny baking powder biscuits, split
and filled with jam.
Take 3 tomatoes, not quite ripe, 4 sweet peppers, 1 slice
of onion and cut fine together, and make a dressing of 1
tablespoon olive oil, 3 of vinegar, 4 drops of tabasco sauce
and 1 tablespoon of Durkee's salad dressing.
Put salt over salad and then pour dressing over. Serve
on lettuce leaf.
“Remember that good fortune
Blend dry sugar and flour. Add eggs and mix thoroughly,
stir in vinegar and pineapple. Cook in double boiler
until thick, stirring constantly. Remove from fire and set
aside to cool.
Whip ½ pint cream and beat well into ½ of dressing.
Serve with any fruit salad. Particularly good with
canned pears, seedless grapes and crushed pineapple.
For summer serving this is improved by still-freezing.
Addition of grated cheese improves flavor.
Garnish with cherries, pimento or mint leaves.
Chop very fine in chopping bowl. Put in cheese cloth bag
and press out all juice. Mix with cooked dressing, garnish
with pieces of green pepper and serve on lettuce leaves.
Add pecans if desired.
The Bobby and Betty shop
“Things that are different”
3812 Main St., Houston Texas
Infant Wear—School and Party Frocks, 2--14 Years
Mix in deep bowl. Pour in the oil and vinegar. Beat with
egg whip until thick. Mix the dry ingredients (sugar,
mustard, paprika, salt), add them to the oil and vinegar,
beating vigorously. Lastly add the lemon, orange, Worcester
sauce and ½ clove of garlic. Before using shake bottle
well. The garlic may be removed from the jar or bottle
after a few days if the flavor of the dressing satisfies you.
A splendid substitute for mayonnaise on many salads. It
improves by standing so one can make up a larger quantity
than this receipt calls for.
Whip together the whites and yolks of two eggs; stir
into this 2 tablespoons sugar, ½ cup vinegar, small piece
butter. Cook slowly, stirring all the time, until it thickens.
Take off. Stir till cool. Into this pour 1 cup of cream,
whipped. Keep cool.
Bennett's Drug Store
Main at Webster
MAKERS OF THAT GOOD ICE CREAM
Free Motorcycle Service
3 cups of cold potatoes chopped fine, 1 cup raw apples,
5 tablespoons butter, 1 tablespoon salt, 3 tablespoons vinegar,
½ teaspoon onion juice, dash of red pepper.
Dressing for same: 1 teaspoon mustard, ½ teaspoon
salt, ½ teaspoon sugar, 3 tablespoons butter, 4 tablespoons
vinegar, ½ cup cream, yolks of 3 eggs, dash of red pepper.
Put seasoning with egg, then add butter and vinegar. Cook
over hot water, stirring constantly until thick, then add
cream and pour over salad.
Dissolve salt and sugar with a bit of water, add oil and
then the vinegar. To this French dressing add the chili
sauce and the finely cut celery and green pepper. Chill and
serve over asparagus.
So Pleasant—So Homelike
YOU will find the surroundings here at The Warwick pleasant,
with a homelike atmosphere that makes you always feel at ease.
You will like living at The Warwick…its service…
its location…its surroundings.
Then, too, for holding meetings, The Warwick is ideal, with its
large dining room, parlors and ball room.
Wallace C. O'Leary, President and Manager
Stone cherries, and replace seeds with almonds. Cut up
pineapple, mix together with mayonnaise to which has been
added whipped cream. Freeze and serve on crisp lettuce
leaf with mayonnaise.
Henke & Pillot West End Store
Washington Ave. and S. P. Ry.
Clancy Fish Market
A. M. Clancy, Proprietor
Henke & Pillot
South End Store
McKinney at Austin
Soak gelatine in cold water. Place over fire until warm
and well mixed, but do not boil. Pour vinegar, oil, salt and
paprika over cucumbers and then add to the gelatine. Place
walnut meat in bottom of mold and pour combined mixture
over it. When firm and cold serve on lettuce with mayonnaise.
Cook 1 pound fine baby veal for hours, until very tender
Remove meat. Add salt, pepper, a stalk of celery, one onion
and one small can tomato to stock. Cook until well seasoned.
Strain. Cool 1 cup cold stock and dissolve in it 1
envelope Knox gelatine. Soak 5 minutes. Add 3 cups boiling
stock. Stir well. Cool; place on ice and beginning to
congeal add veal cut very fine, 1 cup chopped celery, 1 cup
canned peas, ½ can pimento, olives (stuffed, 1 bottle).
pickles cut fine. Season with Worcestershire, tabasco, etc.
Mold in flat pans, remove and cut in slices, or mold in individual
Joe Jett's Grocery
FANCY GROCERIES, VEGETABLES, FRUITS
POULTRY and FRESH MEATS
5019 Montrose Blvd.
Phones Hadley 6395 and 3486
Soak gelatine in cold water for ten minutes and add cup
of boiling water, then add and dissolve the sugar and other
ingredients. Pour in mold and when thoroughly chilled and
congealed serve on crisp lettuce with a cooked dressing and
Wash and dry the figs and dates. Remove the stones
from the dates. Chop the fruit. Arrange the grated Yogurt
cheese on lettuce leaf and on top of this place the chopped
almonds. Then arrange the chopped fruit, with the mayonnaise
on top. If preferred cream cheese may be used in
place of the Yogurt cheese.
3100 Main St.
Phones Hadley 2100-Hadley 2500
Boil a large bunch of asparagus tips in salted water until
tender, carefully saving the liquor in which they were
cooked as a foundation for the jelly. Add to the asparagus
water 1 teaspoon of beef extract, ½ teaspoon each of
chopped celery and carrot, 1 bay leaf, 3 cloves. Allow these
ingredients to simmer for 30 minutes. Add one ounce of
gelatine that has been dissolved in a cup of water, stirring
until the gelatine is dissolved. Strain the aspic, mold the
asparagus tips with alternating layers of hard-boiled eggs
in a mold. This is done by adding a sufficient amount of
jelly to set each layer and waiting until that is firm before
laying the next in place. Lay in nests of lettuce leaves and
serve with graham bread sandwiches.
Wash and scrape the carrots, grate with a coarse grater.
Chop the hard-boiled eggs and protose; add the crumbs;
salt to taste. Add the lemon juice, mix well and add mayonnaise.
Serve on garnished plates.
Studio Gift Shop
Mrs. L. D. Sinclair
Imported Gift Novelties
China and Glassware
All Branches of Painting
Expert Firing for China
Painters Mrs. C. Rhoades
3819 Texas at Drennan
Whip cream, add cheese, add to cream, put in onion and
Mix well, put into a ring mold and freeze. Mold
on a bed of lettuce, fill center of mold with sliced tomatoes
and sliced cucumbers. Marinate with French dressing.
Serve with dressing made with equal parts of mayonnaise
and whipped cream.
Select five ripe tomatoes, remove skin, set on ice. Mix
chopped hard-boiled eggs with anchovies together with
mayonnaise, season with onion juice, red pepper and salt.
Fill tomatoes with this mixture, top with mayonnaise and an
anchovy. Serve on lettuce.
One very large hen. Boil slowly until very tender, cut in
squares not too small. Crisp celery cut like chicken to
make one cup celery to two cups chicken. Chill both. Salt
chicken. Two cups mayonnaise, plenty of salt and red
pepper. Mix 2 hours before serving and keep cold. Serve
on lettuce with large olives. This will serve ten people.
At the Sign of the
701 Colquitt Ave.
Ye Old College Inn
Seafood Dinners, Too
Salad dressing with whipped cream; break 2 eggs in
sauce pan; add the juice of 1 lemon, 2 level tablespoons
sugar, 1 pinch of salt, tablespoon melted oil; beat and cook
until stiff, beating all the time. Before serving add 1 pint
of cream that has been whipped.
Soak gelatine in cold water. Heat pineapple juice with
sugar and lemon juice. Add gelatine when cool. Then ginger
ale and fruit. Put in mold on ice to congeal. Serve with
WALTER J. DALY
Wall Paper, Draperies, Antique Furniture and
Place on ice and chill thoroughly, which is most essential
Dressing: 1 cup whipped cream, 1 tablespoon sugar, 4
tablespoons tarragan vinegar, 1 teaspoon butter, 1 teaspoon
Coleman's dry mustard, 1 teaspoon salt, cayenne to taste,
yolks of 4 eggs well beaten.
Mix yolks in the vinegar, sugar, mustard, salt and pepper
and cook in double boiler, stirring constantly until thick.
Then let cool and mix with cream. Then add the above.
Cut into small round balls (with a potato scoop) watermelon,
cantaloupe, bananas and peaches. Sprinkle slightly
with lemon juice and salt. Put on a lettuce leaf and add
Mash 12 hard-boiled eggs very fine and season with salt
and pepper. Press this down very firm in glass tumblers.
Set on ice to chill. When ready to serve, slice in half-inch
slices. Spread caviar between two slices, press firmly.
Serve on lettuce leaf with mayonnaise.
“The Home of the Steinway”
Complete Line of
Victor Orthophonic Victrolas
All the Latest Music on the New
VICTOR ORTHOPHONIC RECORDS
J. W. Carter Music Company
Main at Pease
Pearl at Broadway
Cut orange, apple, celery and tomato in slivers ⅛ by 2
inches. Before cutting orange grate the rind. Put all in
large bowl, sprinkle over the grated orange rind and add
Parmesan cheese. Place in refrigerator. Marinate the whole
with about ½ cup of French dressing about half an hour
before serving. Serve on a round platter outlined with lettuce
leaves with salad in center.
Mix all (adding vinegar last) and cook in double boiler
over very small blaze, stirring constantly, until well thickened.
Keep in a cool place and mix into whipped cream as
When You Wish
Harmony in Interior Decorations
Bring Happy Hours
3106 Main St.
Hadley 5555—Hadley 5556
Cut ingredients into pieces suitable for salad. Make
dressing of 1 egg, juice of 1 lemon, ½ teaspoon mustard
and ¼ of a ½ pint bottle of 30% cream. Cook in a double
boiler, stirring constantly, until thick. When cool, add
the remainder of the ½ pint of cream, thoroughly whipped.
Fold with a fork the cream dressing into the mixed ingredients
and put in the refrigerator to mold. The same recipe
with a double amount of whipped cream and 1 ½ portions
of salad dressing makes a delicious and very pretty frozen
salad to be sliced and served at the table. Pack the mold in
equal parts of rock salt and crushed ice, let stand for from
2 to 3 hours. This mixture should not be frozen too stiff.
Will serve 16 persons.
Peel tomatoes and cut in halves; mix together the following
and spread on top of each tomato:
Philadelphia cream cheese, two packages; 2 tablespoons
lemon juice; paprika; juice of onion; mayonnaise. Wrap
each in oil paper and put in freezer.
Dressing to be served with this: 2 tablespoons mayonnaise,
2 tablespoons Snyder chili sauce, 1 cup finely chopped
celery, 1 cup finely chopped green peppers.
Wier Long Leaf
Whip cream stiff and mix in cream cheese mashed smooth.
Work in thoroughly diced pineapple and blanched almonds,
gelatine dissolved in milk, salt to taste. Mold in ring mold,
fill center with mayonnaise and serve on nest of lettuce
Mash cream cheese and season with salt and cayenne.
Add six olives finely chopped, lettuce finely cut and ½ a
pimento cut in strips. Press in original shape of cheese and
let stand two hours. Cut in slices and serve with Mayonnaise
Two tablespoons gelatine, 1 cup cold water, 2 cups mild
vinegar, 3 slices onion, 2 cloves, 3 cups asparagus tips, salt.
Soak gelatine in cold water 5 minutes, add onion and
cloves to vinegar and bring to boiling point. Strain and
add soaked gelatine. When mixture begins to stiffen add
asparagus tips and turn into mold, first dipped in cold
water. Chill and serve on lettuce with mayonnaise dressing
to which a little catsup has been added.
Tel. H. 4088
Supply Good Things to Read
as well as Good Things to Eat
Your Family Needs Both
Shop Without a Name
Shop Without a Sign
Heat butter in double boiler; strain flour, to which has
been added water with butter, stirring all the time, until
it becomes thick. Beat eggs well and pour over eggs the
flour and butter, stirring eggs continually. Put this mixture
again in double boiler and cook until eggs are done;
stir until ready to move from fire; this only takes a few
minutes; then add the dissolved gelatine, add seasoning and
lemon juice. When cool add whipped cream, about four
large kitchen spoons. Line pan with asparagus tips and
pour over sauce mixture and layer of asparagus on top.
Put on ice to congeal and serve with whipped cream, mayonnaise,
add little lemon to mayonnaise.
Take lettuce leaf, 1 round slice of pineapple, place on top
of leaf, spread with Philadelphia cream cheese or any homemade
cream cheese, bank up with fruits, cherries on top,
served with Princess dressing, composed of whipped cream
and equal parts of mayonnaise with chopped nuts.
Soak gelatine in cold water for 5 minutes. Add boiling
water, sugar, salt, lemon juice and vinegar. Stir until
well mixed, then set aside until the mixture begins to stiffen.
Add remaining ingredients and pour into individual molds
or a large mold. Serve on lettuce with mayonnaise.
One quart can white cherries with syrup, 1 can sliced
pineapple (no syrup), ¼ cup blanched almonds, 1 pint
whipped cream with 2 teaspoons sugar, 3 teaspoons Knox
gelatine dissolved in warm water.
Cut up fruit in small pieces and pour gelatine over it and
let it stand until it begins to congeal, then fold in whipped
cream and pour in ice-cold molds. Delicious.
Pharmacy Harper Method
Miss Sadie Foster
508 Cotton Exchange Bldg.
One alligator pear, 2 good-sized tomatoes, 2 tablespoons
minced green pepper (optional), 1/3 cup French dressing,
Remove the peeling from the alligator pear. Cut it in
thin crosswise slices and take out any remaining pulp.
Place in a bowl with some of the dressing and put the sliced
tomatoes in another bowl with the remaining dressing.
Chill for twenty minutes, then put a little lettuce on each of
the six plates and lay on this, first, a slice of tomato, then
a slice of the pear. Strew with the minced pepper, if used.
Cream the chesse and add the peppers and pimentos,
which have been put through a meat chopper. Blend with
the cheese, add the mayonnaise and seasonings and lastly
the whipped cream. If the vinegar is very strong, less will
be needed, and the mustard and celery salt will not be
needed. Put in a pan. Takes four or five hours to freeze.
Will serve 18 to 24 people.
The Cave Company
3603 Main St.
Peel and cut out seeds of 3 large cucumbers, then grate;
add to pineapple and other ingredients. After soaking
gelatine in cold water five minutes add 1 cup of boiling
water, to which mix other ingredients and color with green
fruit coloring. Pour in mold and place in ice box. When
ready to serve turn out on platter, garnish with cheese balls
and lettuce. Serve with mayonnaise.
One envelope gelatine, 2 teaspoons salt, ½ cup cold water,
2 cups diced celery, ½ cup boiling water, 1 cup shredded
cabbage, ½ cup sugar, ½ small can pimentos or 1 cup
canned peas, ½ cup vinegar, juice of 1 lemon and 1 cup of
cucumber cubes. Soak gelatine in cold water for 5 minutes,
then dissolve in boiling water; then add sugar, vinegar,
lemon juice and salt. Strain, cool, and when mixture begins
to thicken add vegetables. Turn into molds that have been
first dipped in cold water. Chill and let harden. Diced
cucumbers, halves of walnuts and sliced stuffed olives may
a. Schwartz, Inc.
CHINA AND ART SHOP
“Gifts for All Occasions”
815 Main Street
“Get It Quick”
Drain juice from apricots and mash fruit through a
coarse strainer and add mashed apricots and chopped
celery, salt and vinegar to shredded pineapple, soak gelatine
and lemon flavoring (contained in envelope) in cold water
(enough to cover well) five minutes. Add apricot juice,
which has been brought to boiling point, stir well and add
to first mixture. Pour in molds and let stand in ice box
about three hours and serve on lettuce leaf with mayonnaise.
Will serve 15 to 20.
Moisten a baking dish or pan and pour mixture in to cool.
Cut in cubes and serve with mayonnaise or boiled dressing.
Self-Confidence and Assurance comes to the
Lady that Drives a Neat Looking Car Finished
in DUCO by Stewart & Stevenson
Because Its Beauty Remains for the Life of
the Car. Jim Stewart & Stevenson
HEAVY AUTO ACCESSORIES
TRIMMING, PAINTING, BODY BUILDING
Phone Preston 0434
Serves six people.
Peel the avocado or alligator pear. Carefully cut around
the seed, making six ½-inch circles. Mash the end of the
pear into a dressing made of the oil, vinegar, salt, pepper,
Worcestershire, lemon juice and paprika. Place lettuce on
individual salad plates, lay the avocado rings in the center
and season with the dressing.
Soak 1 ½ tablespoons gelatine in 2 tablespoons cold water.
Dissolve this in 1 1/3 cups of hot chicken stock; add ¼ cup
vinegar, season highly with salt, pepper and cayenne. Put
in center groove of melon, mold 4 slices of hard-boiled egg.
Add stock to cover, then add 1 ½ cups chopped celery, 1 ½
cups chopped hard-boiled eggs (7 eggs), 1 ½cups chopped
cold chicken (1 chicken), these to form separate layers.
Pour over remaining stock, chill and serve on lettuce with
Satisfaction Malitz Plumbing Co.
GUARD YOUR HEALTH
R. C. Malitz, Jr.
Service and Fair Dealing
in Every Way
Put butter, flour and juice from asparagus in sauce pan
over boiling water. Dissolve gelatine in little cold water.
Beat eggs together and add to hot mixture. Let all cook
for few minutes over hot water, then remove from stove
and add while hot the gelatine.
Cut asparagus into small pieces, also a little pimento.
When the mixture cools, add to it the juice of a lemon,
pimento, asparagus and whipped cream and all seasonings.
Put in mold and set on ice. When ready to serve, turn on
dish garnished with crisp lettuce and mayonnaise, to which
has been added a little whipped cream.
Make a French dressing for three pears, which will serve
six. Gradually add to the dressing about ½ cup of double
sweet cream, beating as cream is added. Cut the pear
lengthwise without peeling and remove seed. Place on
lettuce leaf and fill pear with dressing.
Have pears and dressing cold when served.
Everitt - Buelow Co.
715 Main St.
Arrange whites of hard-cooked eggs cut lengthwise in
medium strips as daisy petals on a nest of shredded lettuce.
Mash, season and make into balls the yolks and place in
the center of white strips. Serve with either mayonnaise
or French dressing. This will serve eight.
Shred lettuce, place in ice water until crisp. Drain well
and toss up with above ingredients, first well blended. The
cheese is best rubbed smooth in lemon juice or vinegar.
Junior League Cook Book.
Shop IMPORTED WOOLENS
Cut out and bake in moderate oven.
Beat light and bake in rich pastry, one crust.
Whip the cream until stiff; add sugar and vanilla; beat
again; toss in the rice, beat well, then put in the gelatine,
which was soaked five minutes in 1/3 cup of cold water, then
dissolved in 1/3 cup boiling water, then cooled off, and add to
the above mixture and beat well, then sprinkle the nuts in.
Put in a mold rinsed with cold water and set on ice. When
hard, turn out on a dish, decorate with strawberries and
serve with sauce made of crushed strawberries and sweetened
Spread the crust thinly with jelly, pour in custard and
bake. Two cups of milk added increases the bulk and thins
what is otherwise a very rich custard.
L. O. Jarrell Rufus Cage
Shelton & Jarrell
S. O. Cotton & Bro.
Family Laundry and
Dry Cleaning Service
The Rice Hotel
Boil this 5 minutes, cool before adding to punch. Important
to keep fruit juice separate until one hour before
serving. Use no water in mixing, just crushed ice and
juices. Before serving pour all in a punch bowl over a block
of ice 6 inches square.
When ready to serve pour the quart of Apolonaris over
½ cup each of chopped pecans, dates, Maraschino cherries
Soak gelatine in cold water and dissolve over kettle.
Boil water and sugar until syrup threads, fold into stiffly
beaten eggs, whip in gelatine and vanilla.
Dip square pan in cold water, spread 1/3 marshmallow
mixture in pan, then ½ of nuts, dates, cherries and maroons.
Add another layer marshmallows and cover with
remaining nut mixture. Cover this with other third of
marshmallows. Put in ice box for an hour or more.
Dip pan in warm water and turn pudding on platter.
Slice and top with whipped cream. Serves ten or twelve.
This may be varied by omitting nut mixture and using
fruit coloring and chocolate for layers.
The Cargill Company
While milk is coming to a boil mix well the dry ingredients.
Pour milk over mixture and place on fire, stirring
constantly. When thick, take off and beat well.
That Pleases the Ladies
Chop and mix fruit, add prepared gelatine and sweeten.
Put into baking powder cans, leaving space for expansion.
Beat yolks lightly, add sugar and butter (melted), add
vinegar, then spices. Beat whites until stiff and add to mixture;
add nuts and raisins. Partially bake crust first.
Decorative Art Store
F. L. and E. WITTIG, Props.
Art Needle Work Specialists
2015 Postoffice Street
Cook meat tender and run it with the fruit through the
meat chopper. Add seasoning, pack in a stone jar and cover
with syrup to keep.
Grate bread and chocolate; mix with pecans. Put cream
on top with cherries.
PHONE FOR FOOD
Auditorium Grocery Company, Inc.
Phones: Fairfax 5337, 5338 and 5339
1011 McGowen Ave.
Store No. 3, 815 Pacific Ave.
Thoroughly dissolve gelatine and place on ice until partially
congealed; add lemon and orange juice and sugar;
beat well and as it congeals add the well-beaten whites of
3 eggs; pour into mold lined with ladyfingers. Serve with
Have milk near boiling; add sugar, yolks of eggs; butter
and corn starch. Put in double boiler, stir well until thick
and put into pie crust that has been baked. When cold and
ready to serve cover with whipped cream and put in oven.
Westall James Bute
The Home of Masury
Chop the ingredients very fine and mix thoroughly; stir
into this mixture a custard made of the milk, sugar and the
egg yolks. Fold in the whites of the eggs well beaten, and
lastly add a tablespoon of dissolved gelatine. Put in comports
or parfaits immediately to set and when ready to
serve, top with whipped cream and a Maraschino cherry.
Will serve 16 persons.
Pour wine over ladyfingers and let soak fifteen minutes.
Add marshmallows which have been cut into small pieces.
Then add pecans, and lastly whipped cream. Place in ice
box for 12 hours. Serve with whipped cream.
Put half of milk in double boiler; soak gelatine in other
half of milk. Beat whites and yolks separately. Add 2
tablespoons of sugar to yolks and 3 to whites; add gelatine
mixture to yolks and stir well; then add the hot milk.
Cook in double boiler a few minutes, stirring constantly.
When it begins to thicken, add flavoring to whites and add to mixture in double boiler. Stir in well; pour in mold to
cool. Serve with heavy whipped cream.
Make a custard of 1 pint milk, the sugar and eggs. Add
to these the gelatine dissolved in 1 pint milk. Flavor with
vanilla. When the mixture is cold and begins to congeal,
add the cream whipped. Pour in dish lined with lady
fingers. Serve with whipped cream.
Phone Hadley 6834
The Ann Smith
Soak gelatine in 1 cup cold water. Set aside after beating
eggs and sugar to a smooth cream. Put into milk in a
double boiler. Just before removing stir gelatine into the
custard. When cold flavor to taste. Add half of the cream
(whipped). Line bowl with the ladyfingers. Pour in
mixture and sprinkle with chopped almonds. place remainder
of cream (whipped) on top. Keep very cold.
Mix in order given. As it is too stiff for spoon, pack in
ungreased bread pans and put in ice box over night. Slice
thin strips and bake in quick oven.
WOMAN'S EXCHANGE and
Select any good angel food cake baked in a round loaf.
Remove the center of this, making a shell about 1 ¼ inches
thick on the sides and bottom. Cover the hole in the bottom
with a small piece of cake. Chill thoroughly in refrigerator,
and just before serving fill with vanilla ice cream. Cover
the whole with meringue and bake for a few minutes in a
very hot oven until the meringue is a delicate brown. Garnish
with candied red cherries and serve immediately.
It is best to serve this on the same platter it is baked on
For the meringue: Beat 8 or 10 eggs until very stiff.
Add gradually three teaspoons of powdered sugar for each
egg, and beat until very creamy.
Individual angel foods may be used in the same manner.
Soak gelatine in water. Boil syrup until it ropes, add
gelatine to boiled syrup without stirring. Pour this over
egg whites beaten stiff and whip until rather cool. Set aside
until mixture begins to congeal, then fold in the whipped
cream and chopped nuts. Serve in parfait glasses and garnish
with Maraschino or candied cherries.
Baskets Le Mae
Invert muffin or gem pans and shape rich pie crust over
each cup. Cook until done but not even slightly brown.
Remove carefully and place inside of pans.
For the filling cream four eggs, yolks and whites, with
1 ½ cups of sugar. Add to this 1 cup of butter that has been
boiled. Measure while firm and then boil. Flavor to taste,
nutmeg, vanilla or almond. Cook slowly on lower rack of
Steep the cocoanut in 1 ½ cups milk for twenty minutes.
Strain and thicken with the flour, rubbed smooth with the
remainder of the milk. Cook at least twenty minutes in a
double boiler. Beat the egg yolks and gradually stir into
them the thickened milk, stirring meanwhile. Return to
double boiler and cook until thickened. Cool slightly and
turn into a baked crust.
Make a meringue of the egg whites and powdered sugar.
Spread or pile unevenly over the filling. Bake in a moderate
oven until set and nicely browned.
Day Phone F. 3531
Night Phone F. 4522
Flowers Guenard, Speed
Fruits and Produce
Sift 1 pound flour and 1 pound pulverized sugar into a
large bowl, four or five eggs, a piece of citron grated or
chopped very fine, also the peel of a lemon, 1 whole nutmeg,
grated; 1 tablespoon best ground cinnamon, ½ teaspoon
ground cloves and hal fa teaspoon allspice. Mix all thoroughly
in a deep bowl. Sift a heaping teaspoon baking
powder in with the flour. Work into little balls as large as
hickory nuts with buttered or floured hands. Bake on
waxed or buttered tins an inch apart. Very good.
Mix and drop on tins that are buttered and floured.
Mold very small after flouring hands.
Iron Lawn Furniture
Marble Top Tables
C. C. Ewing
Ironware — Fancy Gate
and Grill Work
1002 Hyde Park,
Ph. Hadley 7556
Lewis' Fish and
Sift flour and salt together and add crisco, mixing very
fine with knife or spoon. Add ice water enough to make
stiff dough. Roll very thin and cut around a saucer to make
six dumplings or cut in squares. Fill center of each dumpling
with an apple that has been sliced thin, and about a
banana sliced thin. Also 1 teaspoon raisins, 1 tablespoon
chopped nuts, 1 tablespoon melted butted, 1 teaspoon lemon
juice and 1 tablespoon sugar. Grate nutmeg over the top,
fold pastry over it, and on top place a small lump of butter.
Put the dumplings in a pan half full of water and pour
over all 1 cup of sugar. Set in hot oven and cook until done.
Serve with marshmallow sauce made by soaking marshmallows
in ½ cup milk or cream till real soft. Whip ½ pint
cream sweetened with 2 tablespoons sugar and fold in
To Be Served Either with a Rich Sauce or
with Other Desserts
Mix sugar with apple sauce and butter, then add dry
ingredients sifted together over raisins and pecans. Bake
in a slow oven for about 45 minutes to an hour.
Bake in spring form 45 minutes. Put layer of jam on
top and dabs of whipped cream.
FORD LINCOLN FORDSON
Hickman Garrett Motor Co.
Preston and Louisiana Houston, Texas
RED SEAL SERVICE DAY OR NIGHT
Ford Products—Ammonia Sulphate Honey for Sale
A Rice Student
Mix all into beaten whites. Bake in slow oven. Leave in
pan to cool.
Add syrup to eggs and cook until thick.
1 pint of cream whipped; add to eggs and syrup when
cold. Add whites of two eggs beaten stiff. Freeze.
Beat yolks of 6 eggs until thick. Add 1 cup of sugar and
¼ teaspoon salt. Sift 1 cup flour with 2 teaspoons baking
powder four times. Add to above mixture, together with
the stiffly beaten whites of six eggs. Beat all together
3 minutes. Just before placing in the oven add grated rind
of 1 lemon and 1 teaspoon of lemon juice.
Bake in moderate oven 15 minutes in a pan lined with
waxed paper. Divide in two parts and spread with strawberries.
Serve with whipped cream.
Texas Sporting Goods House
1010 Fannin Street
Put butter and water in saucepan and place on stove.
As soon as boiling point is reached, add all the flour at once
and stir vigorously. Remove from fire and add unbeaten
eggs one at a time and beat until thoroughly mixed. Drop
by spoonfuls on buttered sheets, 1 ½ inches apart, shaping
as nearly round as possible. Bake 38 minutes in hot oven.
If cream puffs are removed from oven before thoroughly
cooked they will fall. When cool, fill with sweetened
whipped cream flavored with vanilla and a chocolate sauce
may be served over the filled cream puffs.
Three oranges, 3 lemons, small can of grated pineapple,
3 cups sugar, 3 cups water, whites of 3 eggs. When it
begins to freeze stir in stiffly beaten whites.
Boil a cup of sugar and ½ cup of water until the syrup
spins a thread; pour on stiffly beaten eggs; whip until
stiff; add juice of 2 lemons, 1 cup each of preserved ginger
syrup and cream. Freeze. Serve in glass cups with meat
Houston Carpet Cleaning Co.
Phone Hadley 5378
3210 Louisiana Street
Alexander - Bale Stores, Inc.
Good Things to Eat Plenty Parking Space
Boil water and butter together, add flour (dry). Boil 5
minutes stirring constantly. When slightly cool, add the
eggs, one at a time, beating each in thoroughly before adding
the next. Drop by small spoonfuls into deep hot fat.
Cook about 1 ½ minutes. Each spoonful grows to double its
size in cooking. Serve with sugar syrup to which has been
added a few drops of lemon juice, 2 cups sugar, 1 cup water,
allow to boil until it begins to thicken slightly and add a
few drops of lemon juice.
Take five or six small potatoes, peel and boil. When done
put through a fruit press; then add 2 eggs, 1 cup sugar, 3
cups sweet milk. Flavor with nutmeg.
Cream together ½ cup butter, 1 cup sugar, add 2 eggs
well beaten, 3 squares bitter chocolate. Mix one cup
chopped pecans (not too fine) with ½ cup flour and 2 teaspoons
of vanilla. Put in flat pan and bake in moderate
oven 15 to 20 minutes.
Route 4, Box 78
Phone Hadley 3315
One cup stewed prunes ground very fine, whites of four
eggs, one heaping tablespoon sugar, one teaspoon vanilla,
a pinch of salt. Put prunes, vanilla and sugar together,
add the salt to whites of eggs and whip very stiff. Then
mix all together and bake for ten or fifteen minutes. To
be eaten cold with cream.
Boil the water, peach kernels and sugar twenty minutes,
and the gelatine softened in two tablespoons of cold water
strained. When cold add the peach pulp, orange and lemon
juice and freeze.
Make a good puff paste, cut out large and round and bake
to a light brown in a quick oven. When done draw to oven
door and lay strawberries rolled in sugar over it and cover
all with meringue made of whites of four eggs whipped
stiff with three tablespoons of powdered sugar. Cook again
till slightly brown. Serve cold.
Hewitt Flower Shop
1508 Main St.
Phone P. 3076
Mrs. Jno. Wesley Graham
Teacher of Voice and Piano
18 Years Director
FIRST METHODIST CHURCH CHOIR
Studio: 703 Dallas Ave.
Phone P. 4889
Cook in crust for one pie.
Flavor to taste. Beat eggs, then add sugar and butter (melted) and
last the milk. This quantity will make two
A very pleasant dessert which can be prepared for less
than 50 cents and will serve six.
Dissolve jello in pint of boiling water. Stir well. Then
add marshmallows and stir until they melt. Put on ice
until it congeals, then whip until it is light and fluffy. Then
add half of the cream whipped and the other half serve on
B. A. FRELS
Prompt Service Assured
Route 3, Box 17-B
Phone Hadley 4651-W
The Laundry for the
Mix sugar and starch together, pour boiling water over
it, cook till thick and then add yolks of eggs, salt and vanilla.
Cook a minute longer, pour into baked crust and cover with
Prepare apples as for sauce. Do not have sauce too juicy.
Cook all ingredients in double boiler until thick.
Use one crust. Whites of eggs for meringue.
Heat ¾ cup maple syrup quite hot. Beat yolks of 4 eggs;
add syrup, stirring quickly; return to fire and cook until
thick. When cold add 1 pint heavy cream. Pack in ice and
salt three hours.
FOR SEA FOODS
Open All The Year
When sugar and water comes to a good boil, take off
stove and add the juice of 3 lemons; also put the lemon
rinds in while it is cooling, then take them out. When cool
add 1 can apricots. Put through strainer. Put in freezer
and when nearly frozen add ½ pint of cream.
Scald milk; add to beaten eggs; add sugar and vanilla.
When cool, add cream, fruit and nuts, then freeze.
Take 3 molds of cream cheese, mash fine, sweeten; 1 pint
thick cream; 2 pints milk; vanilla. Mix thoroughly and
Houston Stamp & Stencil Co., Inc.
815 Fannin St.
LINEN MARKERS—MEMORIAL PLATES
RUBBER STAMPS—DIES OF ALL SORTS
Same Day Service
E. Y. Cottingham, Pres.
L. M. Krausse, V. P.-Treas.
J. Robert Richardson, Secy.
Boil 2 cups of sugar and 1 cup of water 2 minutes. When
cool, add the juice of 2 lemons, substance of 1 large can
apricots strained, and 1 orange. When half frozen, add 1
pint of heavy cream and finish freezing.
Mix with 1 ½ cups sugar. Whip cream until thickened,
but not at all stiff. Add milk and other ingredients. Freeze.
Boil together sugar and water until thoroughly dissolved.
Add ½ cup sugar. Boil all together about five minutes.
The yolks of 6 eggs, well beaten.
When syrup is dissolved, pour slowly over eggs, return to
fire and boil until it coats the spoon.
Whip 1 pint of cream and mix well with the custard.
Pack in ice from 4 to 6 hours.
Sampson & Green
COAL AND WOOD
The Old Reliable Fuel
Steam and Hot Water Heating
Are you prepared for winter?
Wouldn't it be better to call us in
now and let us examine your heating
apparatus than wait until the
cold weather finds you shivering?
FRED N. LOGAN
“Better Plumbing and Heating”
1418 Kipling Ave.
Put ½ cup sugar in small pan and stir constantly until
caramelized. Add nut meats and turn into buttered dish.
Cool and put through food chopper. Make custard of milk,
egg yolks, remaining sugar and salt; add nuts and cool.
Add cream (whipped), vanilla, and freeze.
Boil 4 cups water and 2 cups sugar five minutes, add
1 cup lemon juice. Strain mixture over 1 cup finely chopped
mint leaves, let cool and freeze.
Serve with lamb or in tea.
Freeze the juice of the oranges mixed with the cream and
sweetened to taste.
HENKE & PILLOT, Inc.
Milam St. and Congress Ave.
2906 to 2916 Travis St.
Washington Ave. at Southern Pacific Crossing
Large Private Parking Space
At South End and West End Stores
Boil three hours in a double boiler. Eat hot with a hard
butter and sugar sauce.
Separate the eggs and beat the yolks and sugar together
until the grain of the sugar has disappeared. Stir in cocoa
and fold in egg whites beaten very stiff. Bake in good-sized
shallow pan fifty minutes. Turn out on paper covered with
powdered sugar. Cool, spread with whipped cream and roll
like a jelly roll. Spread over with icing.
Have baking pan well greased.
Phone Preston 0708
Repsdorph Tent & Awning Co.
Established 50 Years
402-04 Capitol Ave.
Everything to Set the Table Correctly
615 Main St.
Cream butter and sugar; add yolks of eggs, salt, fruit and
soda, dissolved in hot water.
Add flour, alternating with whites of eggs, beaten stiff.
When ingredients are mixed, this is a very stiff mixture, but
do not add any other liquid.
Drop on greased tins in spoonfuls and bake to golden
Let milk and butter come to a boil and pour over bread;
beat eggs with one cup of sugar and mix with bread and
milk. Add one cup of chopped raisins, one of pecans, and
flavor with vanilla and nutmeg. Steam 1 ½ hours and serve
with hard sauce.
Woods Electric Company
Main at Pease Ave.
The Cherokee Tea Room
4818 Main St.
Make a syrup of water and sugar; add lemon juice. Strain
berries through a sieve; add all together and freeze.
Cook sugar and water until it spreads. Pour on whites
of eggs and beat until cool. Add orange and lemon juice,
then cream, and freeze.
Cook the apples in a little water and lemon juice. Place
in a dish and fill with jelly or marmalade, pouring the liquid
in the baking pan over them. On the top of each apple
place a meringue, pressing it from a pastry bag or through
a star tube. Put the apples in a moderate oven for eight
minutes. Serve cold.
Daty-Rountree Joy & Gift Shoppe
Happy Land of Santa Claus
Main St. Southern Tire and Repair Co.
TIRES AND TUBES
Main and Lamar
Soak 1 pound bread crumbs in 1 pint hot milk; 1 pound
raisins, ¼ pound beef suet, 1 pound candied pineapple, 1
pound candied cherries, 1 pound pecans. Flour all fruit
and nuts. Cloves, mace, cinnamon, 1 tablespoon each.
Yolks 8 eggs, ¼ cup sugar. Lastly, well-beaten whites.
Boil 4 hours. Serve with hard sauce.
Cream sugar and butter; add well-beaten eggs (separated);
stir in remainder of ingredients, dissolving soda in a
little milk. Bake in a moderate oven about 20 minutes.
Boil until thick. Serve both sauce and pudding hot.
comes out clean it is baked sufficiently.
At the Sign of the Spinning Wheel”
Furniture, Ornaments, Silver, Copper,
Brass, Pewter, Glass
Mrs. JOHN P. JOHNS
3718 Main St.
Beat 5 fresh eggs, the whites and yolks separately, the
yolks with half a cup of sugar, the whites to a stiff froth;
then stir them gradually into a quart of sweet, rich milk,
previously boiled and cooled. Flavor with extract of lemon
or vanilla, and half a teaspoon of salt. Rub butter over the
bottom and sides of a baking dish or tin basin; pour in the
custard, a little nutmeg over, and bake in a quick oven. It
is better to set the dish in a shallow pan of hot water, reaching
nearly to the top, the water to be kept boiling until the
custard is baked; three-quarters of an hour is generally
enough. Run a teaspoon handle into the middle of it, if it
comes out clean it is baked sufficiently.
Dissolve 1 ½ cups brown sugar in 2 cups boiling water.
Mix 1/3 cup of corn starch in 1/3 cup cold water and add to
syrup. Cook eight minutes, stirring constantly until thick
and smooth. Add ¼ teaspoon salt to 2 egg whites, beat
until stiff and pour hot mixture on gradually. Add ½ cup
chopped nuts. Serve very cold with cream or custard sauce.
Cream together 1 egg, ½ cup molasses, ¼ cup butter, ½
cup milk; add 1 cup raisins, 1 ½ cup Graham crackers, rolled
fine. Bake, serve with plain sauce or currant jelly with
whipped cream folded in.
Box Calvin Wheat
Beat yolks and whites together, add sugar, flour, pecans,
baking powder, dates and salt. Cook slowly until done in
biscuit pan. Cut in squares and serve with whipped cream
One-third box Knox gelatine in cup of cold water, heat
slowly to dissolve gelatine. Take yolks of 6 eggs, cream
well with 8 heaping teaspoons sugar, stirring well in pot in
which pudding is to be cooked.
Gradually stir in a tumbler of sherry flavor. Put all in
double boiler and stir constantly until it drops from the
spoon in big drops. Take off to cool. Beat whites stiff and
when custard is cool fold in whites.
Pour in lastly the dissolved gelatine. Roll well two dozen
stale almond macaroons. Put layer of candied cherries,
pineapple and pecans in bottom of bowl or individual glasses,
then thin layers of custard and so on until bowl is full, allowing
each layer to set before adding the other.
Serve with whipped cream.
Post Dispatch Pharmacy
7th Floor Post-Dispatch Building
Your Prescriptions Are Filled Correctly by
Registered Pharmacists and the Prices Are
Also Medical Supplies
Tel. Preston 0456
After 7 P. M., Fairfax 3301
Melt butter and sugar slowly in iron skillet. Have ready
quart of scalded milk. Pour part of milk into melted butter
and sugar. Pour remainder of milk over gelatine, which
has been soaked in cold water. Mix with beaten yolks of
eggs. Add to first mixture which has been left over very
slow fire. Let mix well.
Remove from fire and add beaten whites of eggs. Put
into melon mold. Surround with whipped cream when put
Cook the tapioca until soft in the water. Stew the figs
until tender in a little additional water. Cook all ingredients
together a few moments. Pour into a bowl. Serve
very cold with whipped cream. Enough to serve ten people.
KUHN'S PAINTS AND VARNISHES
ARE THE BEST
FOR EVERY HOUSEHOLD USE
Stone and chop dates, add soda and boiling water. Then
cream sugar, butter and egg, stir in date and water mixture,
add flour and salt and vanilla extract.
Bake in loaf in slow oven and iced with any good frosting.
Soak gelatine in cold water, dissolve in boiling water, add
sugar and lemon juice, strain and set aside to cool. Occasionally
stir mixture and when quite thick beat until frothy,
add whites of eggs beaten very stiff and continue beating
until whole mixture is stiff enough to hold its shape. Mold
or pile by spoonfuls on glass dish.
FOR PROMPT DELIVERY
Boil sugar and water together for five minutes, cool, add
sifted apricots and fruit juices.
Freeze to a mush in three parts ice to one part salt. Then
add the egg white, beaten stiff, and finish freezing.
Break eggs separately, add sugar to the yolks and cream.
Put in a double boiler and pour in the juice from the cherries,
cook until thick, add the cherries, chopped, and gelatine.
Have macaroons crumbled and add. Stir in the beaten
whites. Add the pecans and put on ice to congeal. Serve
with whipped cream.
HOUSTON NATIONAL BANK
Peel peaches, crush well with silver fork, add sugar.
Whip cream, flavor with vanilla. Beat mixtures thoroughly
together, pack well and still-freeze four hours.
Boil until threads. Pour over stiffly beaten whites of
4 eggs. Beat until creamy. Add 1 cup of pecans and 1 cup
dates. Put by teaspoons on saltinas. Brown in oven.
Use sponge or pound cake. For single service cut cake in
round shape, size of teacup; if for other than individual
service use cake in square shape, making for parties of six
or eight. Place ice cream on cake; beat up whites of eggs
to a stiff meringue, spread over ice cream; decorate with
Maraschino cherries and anglica. Put in red hot oven until
brown. Watch very closely.
Cream the butter and sugar, add milk and flour and baking
powder sifted together. Then egg whites beaten until
stiff. Steam in buttered cups for thirty-five minutes. Serve
with fruit preserves.
Where Banking and Business
go forward together
SOUTH TEXAS COMMERCIAL
Left-over White House rice may be used in place of bread
crumbs for thickening soup or in making quick breads and
scalloped dishes. It adds deliciousness to boiled custard for
Try stuffing the centers of whole cold baked apples with
White house rice and raisins.
When mixed with seasoning and a little minced meat or
grated cheese, White House rice makes a good stuffing for
tomatoes or green peppers.
When served with prunes it makes a dish that will please
White House rice reheated by steaming may be served on
a platter surrounded with carrots and peas, or turned over in
browned butter or other fat and served as a vegetable.
White House rice may be combined with vegetables and
served cold with cheese sauce or mayonnaise as a salad.
White House rice may be combined with chopped meat
and seasoned with onion, parsley, or celery seed, and made
White House rice scalloped with white sauce in which
chopped or grated cheese has been melted makes a substantial
and appetizing dish suitable for luncheon or supper.
The water left from boiled White House rice contains too
much starch to be wasted. In laundering it makes a good
starch for sheer materials.
Cooked down until thick, it makes an excellent foundation
for all kinds of soups, replacing the flour used in thickening.
If allowed to cool, it will jelly. Do not keep it too long in
warm weather, for it sours easily. Remember that it is already
Mitchell Jewelry Co.
Fannin and Capitol Blue Bonnet
Beauty and Bobbing Shop
Soak bread in milk, add sugar, melted butter and eggs
that have been well beaten and a dash of nutmeg. Cook till
done. Take the one egg white and beat stiff. Add one
tablespoon sugar and one heaping tablespoon any acid jelly.
Spread meringue over the pudding and put in moderate oven
Beat the yolks, of 8 eggs with ½ pound sugar. Add juice
and grated lemon peel of 3 lemons. If wanted to serve in a
form, take ½ ounce gelatine dissolved in as small quantity
of water as possible. Add to gelatine mixture after it has
simmered over fire for two or three minutes, and until
mixture begins to thicken. Let stand until cool, then add
whites of stiffly beaten eggs and pour into mold. Dispense
with gelatine if do not use form. Just serve in glass bowl,
covering the top with sweetened whipped cream.
Eyesight Service Exlusively
Careful Eye Examinations
Correct and Comfortable Glasses
Phone Preston 1118 for Appointment
Dr. G. Henry Aronsfeld,
Break 2 eggs in a teacup, fill remainder of cup with sweet
milk, then pour in mixing bowl; add 1 cup sugar, white or
brown; ½ cup butter or crisco, having first creamed butter
and sugar. Add to this heaping cup of flour and heaping teaspoon baking powder and teaspoon vanilla. Melt in
skillet ½ cup butter. On top of this melted butter put 2
heaping tablespoons brown sugar, then thick layer of
pecans, and on top of this layer well drained pineapple
crushed or sliced cut in small pieces. Pour over this the
batter and put into a moderate oven for 20 or 25 minutes.
Flop it over on a dish and if served cold use whipped cream,
if hot plain.
Bake in long biscuit pan in moderately warm oven. Ice
with white icing.
Japanese Nursery Co.
Call Long Distance
Cream sugar and butter, adding sugar gradually, beat
well. Add egg yolk, vanilla and half the milk, then half
the flour with the baking powder and cinnamon and remainder
of milk and flour. Fold in beaten egg white. Bake
in greased small muffin tins in moderate oven about 20
minutes. Serve hot or cold with chocolate sauce. Nuts and
raisins or one can be added to batter in baking or nuts
chopped may be used with sauce. Top the chocolate sauce
with whipped cream.
Will make twelve large servings.
Mix all ingredients except the butter, stir and boil seven
minutes and add butter and serve.
GIFTS, PARTY FAVORS
½ pound fresh marshmallows, cut into quarters; 1 can
shredded pineapple. Mix with marshmallows and let stand
over night. In the morning beat up and set in a cool place.
One hour before serving whip a half pint of cream and fold
2/3 of it gently into the pineapple mixture. Serve with the
rest of the whipped cream and a red Maraschino cherry.
Delicious and very simple to prepare.
Scald the milk in double boiler, add the beaten eggs and
sugar. Cook until thick, set off for a few minutes. Brown
½ cup of sugar. Heat custard again, then add the burnt
sugar, beating all the time. Cook a minute until sugar is
dissolved. Serve cold with pecan kernels and whipped
Soak a package of Knox gelatine in ½ cup cold water;
2 dozen lady fingers, 2 boxes marshmallows, yolks of 4 eggs,
½ cup sugar, 1 pint double X whipping cream.
Heat 1 cup sweet milk and add gelatine, yolks of eggs and
chill on ice. Arrange marshmallows around brim and pour
½ mixture; then sprinkle pecans, remainder of mixture and
stick lady fingers around. Vanilla flavoring. Turn out
when thoroughly molded.
San Jacinto Trust Company
Complete Banking and Trust Facilities
RESOURCES OVER $5,000,000
Make this Institution Your Banking Headquarters
Service and Dependability
Main and Polk
Soak gelatine ten minutes in ½ cup cold water. Add
another half cup boiling water and dissolve gelatine thoroughly.
Beat whites of eggs very stiff, add sugar and then gelatine,
spoonful at a time. Beat until cool. Color one-half of
mixture pink, etc., and spread out on platter. Cover thickly
with chopped pecans; add the other half of the mixture and
pecans and serve with whipped cream.
Soak 1 tablespoon granulated gelatine in ½ cup cold
water and dissolve in ½ cup hot water. Mix with beaten
egg whites. Add 1 cup sugar.
Divide into two parts and flavor one part with chocolate.
Let stand until hard enough not to run. Put one part into
bowl and sprinkle top with nuts, add second part, and chill.
When firm, slice and serve with whipped cream.
Phone Hadley 6882 or Hadley 9519
Pure, Safe, Economical
Polar Wave Ice
Boil together 20 minutes; add nuts just before taking
from fire. Pour into molds. Serve with plain or whipped
cream. Dates may be added.
Scald ¾ cup milk. Cream together 2 tablespoons each
of butter and flour; this into hot milk. Continue stirring
until the mixture thickens. Melt 1 ½ squares chocolate and
1/3 cup sugar and 2 tablespoons hot water; when smoothly
mixed, this into the first mixture.
Now add the beaten yolks of 3 eggs and 1 teaspoon
vanilla. Remove from the fire and when partially cold
fold in the whites of three eggs, beaten until dry.
Bake in a buttered dish, standing in a pan of hot water,
in a moderate oven for thirty or thirty-five minutes. Serve
with whipped cream.
Phone Capitol 2315
J. J. MUTH
Karl L. Dahlgren
Cabinet Maker and
Wood Finisher Things Worth Knowing
A good way to prevent cheese from molding is to wrap it
in a cloth wrung out in vinegar and then wrap all in paper.
After cutting onions, hold the knife and fingers under
running cold water. This will quickly remove the onion
A cracked egg may be boiled by placing a teaspoon of
salt in the water. This prevents any of the white from
boiling out of the crack.
A little grated horseradish added to milk gravy is nice
on boiled beef.
When mixing flour for gravy, stir with fork and note how
much smoother it will become.
To keep cookies fresh and crisp in the jar, place crumpled
tissue paper in the bottom.
In making tomato soup the milk will not separate if you
pour the hot milk into the hot tomatoes—not the tomatoes
into the milk.
Put cranberries through the meat chopper before cooking
them and they will not require straining afterward.
When preparing macaroni and cheese, put the cheese
through the food chopper instead of grating it. This is
a much quicker and easier method.
A little salt added to an egg before beating it makes it
very light and much easier to beat.
To prevent scorching in oven, place a little salt beneath
the baking tin.
To remove odor from pans in which fish, onions, etc., have
been cooked, put into the dish left-over coffee grounds. All
odors will instantly disappear.
Cream that is just turning sour will whip well if mixed
with a little sugar and will not taste any different than
To keep milk from souring add a tiny pinch of salt.
When milk has been burned pour it at once into a jug
and stand this in a basin of cold water until milk is cool,
when it will be found quite free from the burned smell and
For individual gelatine molds, or for cake “pans,” use
drinking cups made of heavy waxed paper. They will be
found suitable for either purpose.
Use milk instead of water when making cornmeal mush
to fry—it will brown in half the time.
Add beaten egg and milk to cold boiled rice, form into
cakes and fry. Nice for tea.
Before putting milk into a saucepan, boil rapidly a few
spoonfuls of water, just enough to cover bottom of pan, and
the milk will never burn, however hot the fire.
Pudding molds should not be more than three-fourths
full as room must be allowed for mixture to rise.
Milk added to the water in which palms are washed makes
SHELL AND GRANITE GRAVEL
W. D. Haden Company
Mix 1 cup of chopped walnut meats, 1 cup of sugar in
which you have blended a teaspoon of corn starch with 2
cups of cream or milk and 3 well beaten eggs, a pinch of
salt and a seasoning of grated nutmeg.
Fill unbaked crust and bake. Have oven quite hot at first
to set the crust, then reduce heat to bake the custard well.
We Carry a Large Stock of
FINE PERFUMES AND TOILET ARTICLES
Gazins Drug Store
1 quart of flour makes 1 pound.
1 quart soft butter makes 1 pound.
1 quart broken loaf sugar makes 1 pound.
1 quart best brown sugar makes 1 pound and 2 ounces.
1 quart white sugar, powdered, makes 1 pound and 1
Ten eggs make 1 pound.
Sixteen large tablespoonfuls make one gill.
Common sized tumbler holds ½ pint, sixty drops 1 teaspoonful.
Pour 12 cups of boiling water over 12 teaspoons of tea
and steep three to five minutes. Strain and sweeten to
taste, taking into consideration the acid juices to be added.
Pour 1 pint of boiling water over two heaping teaspoons
of whole cloves and let stand till cold. Strain together the
juices of 3 oranges, 2 lemons and 2 grapefruit (2 ½ cups
of fruit juice).
Take some of the peel of the fruit and cover with one pint
of boiling water and leave until cold. Add together all tea,
clove water, fruit juices and water from peel and serve
either as iced or hot tea.
This will keep in fruit jars on ice for several days and
will serve 20 people.
“BETTER HOME FURNISHINGS” Houston Natural Gas Co.
Phone Preston 1656
Stewart Title Guaranty Co.
INSURES LAND TITLES AND LIENS
Maco Stewart, Pres.
W. C. Morris, Vice.-Pres., Secty.
Fannin and Preston
Always the Best at Fair Price
HOUSTON - GALVESTON William H. Caldwell
210 Marshall Avenue
Page & Shaw
The Candy of Excellence
The Standard of Quality Since 1882
HARRIE G. SWINFORD
Second National Bk. Bldg.
R. M. Gordon & Co., Inc.
COTTON FACTORS Medical Arts Drug Co., Inc.
“For Sick or Well, We Have It”
MEDICAL ARTS BLDG.
Phones: Fairfax 5164-5165
Walker and Caroline
E. C. Downman
Grain & Hay Co. Fruit Cakes
Mrs. H. E. Reichardt
Phone Taylor 1551
Business Phone: P. 6309
Residence Phone: C. 0214W
Boudoir Hand Laundry
Mrs. CARRIE STAMPS
Handmade Children's Dresses
Nellie S. Landers
704 West Drew
Phone F. 1510
Furniture Renewing Co.
Lacquer Our Specialty
C. D. OLIPHINT, JR.
UPHOLSTERING Rettig's Pure Cream Ice Cream
WHOLESALE AND RETAIL
Montrose Meat Market
C. W. CHEATHAM
GROCERIES, K. C. MEATS
VEGETABLES, POULTRY Season's Cards Fine Stationery
Standard Printing and Lithographing Co.
1207-11 Capitol Avenue
Opposite Post Office
The Mary Hat
3308 La Branch
Scott Flower Shop
Personal Sincere Service”
417 Twenty-First St.