St. Paul daily globe. [volume], July 10, 1887, Image 18

About St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896

Image provided by: Minnesota Historical Society; Saint Paul, MN

                
YOU SEE IT EVERYWHERE.
THE
DAILY GLOBE.
THE PEOPLE'S PAPER.
VOL. IX.
f he Globe will hereaft-r make a!
f, 'nineiit feature of its household de- j
...[nil-!,; every Sunday morning, Con- |
tributions of recipes and hints for the
housekeeper are invited from the ladies
of the Northwest each week.]
THE POPULAR SWEETMEAT.
More Cake Recipes Sent in Than
«>t* Any Other Article.
CAKE.
Apple— cup of shortening, 2 of
sugar, " , c'milk,l teaspoon soda,2 of cream
of tartar. 1 pint apple sliced. enough
for a stiff batter; bake an hour, eat hot
with butter.— Mbs. Willard Cutter,
Bangor, Me.. Box .7.0.
silver— Whites of. 8 eggs, 7 cup of
butter. 2 cups sugar. 2 cups flour, ■- cup
milk, % teaspoon soda, 1 teaspoon cream ;
tartar. " I
Golden— of S eggs, 7 cup but- <
ter, V.I cups sugar, 2 cups flour, - „ cup j
sweet miik. -_, teaspoon soda, 1 teaspoon
cream tartar.— Katie Kkii.i.y. Hancock. i
Minn.
Almond— One cup butter, V., cup
sugar, 3 cL'trs. y cup buttermilk, 2 tea
spoons baking powder, 2 cups flour:
blanch 1 pound almonds, lay aside
enough to cover top. when cup-in 3***, I
chop the rest and put in cake.— Liklie |
Pleciiner, 555 Westminster avenue,
•St. Paul. j
Economical— Cream 1 cup of sugar, j
one-half cup of butter, 1 egg, together; ;
1 cup of milk, 1 teaspoonful baking I
•powder,"* floor to thicken; used with fill- l
ing or without.— Mbs. Li *i.i* L.Sadler, ■
226 West Sixth street, St. Paul, Minn.
Dover One-half pound of sugar " 4
pound of butter. 3 egirs. one-half pound
flour, ; 4 pint of milk, one-half teaspoon
f nil of soda,l teaspoonful of cream tartar.
—Mrs. Alex Black, Kennett Square,
Chester county. Pa.
California Two cups sugar, 1 cup of
butter, 2 eggs. 1 cup water. 3 cups sifted
flour.'i tablespoonful of baking powder;
Savor to taste— Mrs. L. kite. 314
Hondo street. St. Paul.
Farmer's Wife — One cup white sugar, '
yeiksof 2 eggs, one-half cup butter, two
thirds cup sour milk. 2 cups Hour, level
teaspoon soda; season with nutmeg and I
bake as for jelly cake in layers; beat \
the whites of 2 eggs to a stiff froth, then
add 5 tablespoonfuls white sugar;
spread the icing between the layers of
cake, sprinkling each layer with nut
meg. Though simple, this is nice.—
Miss Josh; Thompson, Deer Creek,
Minn.
Angel Food— Large jelly glass full of
granulated sugar, same of flour. 1 tea
spoonful of cream tarter, sift four times
together, whites of 10 eggs beaten stiff,
1 teaspoon of vanilla: bake in a slow
oven forty minutes, put in a pan rinsed
with cold water, then let it stand on
cups to cool before taking out.— Mi;s C.
11. Farmer, Fergus Falls. Minn.
Queen— Yolks of 11 eggs well beaten,
2 cups sugar sifted three times. 8 cups
flour sifted three times, 2 teaspoons I
baking powder, 1 cup -boiling water;
flavor with vanilla or lemon. This cake j
is nice to make at same time with angel
cake or ice cream cake.— Mrs. Frank I
"W. Rohebts, st. Louis. Mo.
Ice Cream— cups sugar, 1 scant
cup butter, 1 cup sweet milk, l cup corn
starch, two and one-half cups flour,
whites of 8 eggs. 2 teaspoons of baking
powder, vanilla to suit; bake in layers.
Filling — Whites of 2 eggs. 2 teacups
powdered sugar, 7 pint boiling water
poured on the sugar; let it boil until
candy; pour the boiling sugar on the
beaten whites, stirring briskly all the
time until a. perfect cream; flavor with
vanilla and add tiie juice of half a
lemon.— Mrs. F. W. Roberts, St.
Louis.
Herman One quart of flour, 1 pint of
milk, half cup of yeast, set in the even
ing: in the morning add: 3 eggs, two
and a half cups of sugar, 1 cup of warm
milk, teaspoon of salt. 1 cup of raisins,
2 cups of butter, a little soda, flour
enough to make a soft dough, set in a
warm place to rise for 2 hours; then
work it over and put in buttered tins:
when quite light in the tins spread the
top with butter, sugar and cinnamon;
bake in a medium hot oven.— Mrs. A.
M. Cildea. Woodstock, Minn.
Dolly Varden— cup of butter,
2 cups of sugar, 3 of flour, 1 of sweet
milk, 3 eggs, l teaspoonful of soda, 2
teaspoonsful of cream of tartar, flavor
ing to suit taste: take out about >i 4, to
which add 1 cup of raisins.l of currants,
1 tablespoonful of molasses, spice to
suit; bake in 3 layers and join with
jelly or icing, with -fruit layer in the
center.— Mits*.- Of W. Di x< an. West
Union, Minn.
Tea — One cup of sugar, one-half cup
of butter, one-half cup of sweet milk, 3
tups of sifted flour, l heaping teaspoon
of bakine powder. 3 eggs; season to
taste.— Mns. Frank Bi.akesi.ee, AVa
coma, 10.. Fayette county.
Cider- Two cups sugar, 1 cup butter,
5 eggs, one and oiu*4ialf cups cider, I
teaspoonful soda, spice to taste, four
and one-half cups flour. 2 cups fruit.—
Miss Annie Powers, Litchfield, Minn.
Date— Separate 10 eggs.beat the yelks
with 1 lb. of sugar, one-half of chocolate, i
1 lb. ■ of dates chopped fine, spices, 1 !
lemon grated, 10 rolled crackers, l tea
spoonful of baking powder mixed with j
teaspoonful of flour, then the beaten
whites of eggs.— Effie Barber,
Ashland, Wis. •- ; ....; v !
Blueberry— One teacup sour milk. 1 of ;
sugar, one-half of butter, 2,7 of flour, 2 j
eggs, one-half teaspoon of salt, 1 heap-.
ing teaspoon of soda, I pint of buckle;
harries, or raspberries, stirred in lightly j
fust before baking. To be eaten warm
with butter, or with pudding sauce, or j
a- desert.— Miss Jennie M. Hodges,
Hastings, Minn.
Plum— Five cups flour, 5 eggs, 2 cups
siurar. 2 cups butter, 1 cup molasses, 1
cup sour milk. 1 teaspoon salaratus,
ball pound raisins, half pound citron,
1 teaspoon cinnamon. 1 teaspoon cloves.
1 nutmeg.— Foi.lansher, 74
Spring street, Portland. Me.
Jelly— Two eggs, yelks and whites
beaten separately^ 1 cup sugar. 5 table
spoons sweet milk, 1 teaspoon baking |
powder, 1 cup flour; flavor with lemon.
—Miss Mary E. Chester, Northfield,
Minn. „•'*" y'2'2
Three eggs, 3 tablespoonfuls of but
ter, 1 cup of sugar. 1 cup of milk. 2*4
cups of flour, 2 even teaspoonfuls of
baking powder. Forthe jelly: 1 lemon,
lcrnof sugar, a little flour, yelk of 1
egg.— Emma Kohijer. Shakopee, Minn.
Pi. eggs, the whites and yelks
beat* separately, 1 1-2 cups sugar, 1 1-2
cups flour, 1 teaspoonful baking powder,
bake in jelly tins; for the jell, 1 lemon,
THE GLOBE PA&ESI7TO2O.
the rind grated; 1 egg. beaten light. with
"':'( cup sugar, 2 tablespoonsful corn
starch, stirred thick with boiling water.
— Miss.Mui.i.iK KusrA, Sauk Center,
Minn.
One cup powdered sugar, 4 eggs,
whites and yelks beaten separately, l
cup flour, 1 teaspoon, lemon extract;
bake in 1 sheet in a quick oven; while
warm spread with jelly and roll up and
fold a napkin around until cold. — Mns.
J. 11. Long, 53 East Fillmore avenue,
West St. Paul. '
Cream— Beat 3 eggs well; beat 1 cup
sugar in with eggs; stir in 1 cup flour,
1 teaspoonful baking powder, l table
spoonful sweet milk; bake in three jelly
tins: when cold have ready cream; 1
large cup of cream stirred "until thick
and smooth, then sweeten ami flavor
with vanilla and spread between layers
of cake.— T. J. Roach, Cedar
Falls. Wis.
Break 2 eggs into a cup and fill it
with cream; 1 cup of sugar, cup and a
half of flour, teaspoonful of cream of
tartar, half teaspoonful of soda; flavor
with lemon; if sour cream is used omit
the cream of tartar.— Mns. L. E. Wnn
tiki;. No. 501 Ashland avenue, st. Paul.
Three eggs, whites ami yelks beaten
separately, then beat together,' % cup of
sugar, 3 tablespoonfuls sweet cream, 1
heaping teaspoonful baking powder,
l' 4 cups flour: bake in three layers;
filling: 1 cup whipped cream. 2 table
spoonfuls sugar, half teaspoonful
vanilla.— Laura ("OFF, Hadley
ville. Wis.
One cup cream, 1 cap sugar, 1 egg, 1
tablespoon butter, 1 teaspoon soda, nut
meg to taste. 2 cups flour.— Mns. Mary
Lyfobd, Big Lake. Minn.
One cup of sour cream, 1 cup of
butter, 2 cops of sugar, 2 eggs, 1 tea
spoonful soda; roll thin ami bake in a
quick oven, but do not brown.— Mns. O.
('. Sheldon, 159 Carroll street, St.
Paul.
French Cream— eggs, 1 cup of
white sugar, one and one-half cups of
flour, 1 teaspoonful of baking powder in
the Hour. 2 tablespoonsful of cold water;
this will make four layers, put in four
pie pans and bake in a quick oven.
Cream for cake— Boil nearly a pint of
sweet milk, take 2 small tablespoonsful
of corn starch beaten with a little milk;
to this add 2 eggs, whites and yelks;
when the milk has boiled stir this in
slowly with l scant teaeupfnl of sugar,
when almost done add one-half cup of
butter and 2 teaspoonsful of lemon es
sence; spread the cake with cream while
warm.— L. Nixon, St. Cloud,
Minn.
Boston Creams— Pour half pint boil
ing water over a cup of butter and while
hot stir in two cups of Hour: when the
whole is very smooth and thoroughly
scalded set away to cool: when Void
break in 5 eggs, stir until perfectly
mixed, then add * 4 teaspoon soda. But
ter a pan, drop in the mixture a table
spoon in a place and bake in a quick
oven; when the cakes are done they
will he hollow and the top: must be
sliced off, the inside filled with cream
and top replaced. Cream for inside
Pint of milk, half cup of flour, a cup of
sugar and two eggs, stirred together
and heated till consistency of cream:
flavor with lemon— Mns. 11. V. Poobe,
Bird Island, Minn.
Cream Pose— White of 10 eggs beaten
to a standing froth, 1 cup of butter
creamed with sugar, 3 cups of powdered
sugar, 1 small cup of sweet cream,
nearly 5 cups of flour, vanilla flavoring,
and liquid cochineal, stir the cream,
beat five minute"' with the cover until
the mixture is like whipped cream,
flavor with vanilla and put in by turns
the whites and flour, color a fine pink
with cochineal; bake in four jelly tins:
when cold spread with filling, 1 1-2
cocoanuts pared and grated, whites of
4 eggs whipped stiff, -2 cup powdered
sugar. 2 teaspoonfuls best rose water —
Mrs. Henry Smith, Lake City Minn.,
Box 306.
Hickory Nut Cream— One cup butter,
2 of sugar, % milk, one of corn starch,
dissolve in the milk 2 cups of flour, bake
in 4 layers: when cool put together with
1 cup of cream beaten still, sweetened
to taste, and stirred thick with hickory
nuts.— 11. M. W ATEBHOUSE, 2020
Second avenue south, Minneapolis.
Hickory Nut — One and one-half cups
of sugar, 1-2 cup of butter, % cup of
sweet milk. 2 cups of flour. 2 teaspoon
fuls of baking powder, white of 4 eggs,
1 cup of broken nuts, walnut or hickory;
bake in square or long tins and cut in
squares, then place 1-2 English walnut
upon each piece.— Katie M. May*, 904
East State street, Kockford, 111. , .. -. *
One and one-half cups of powdered
sugar. 1-2 cup of butter. 1-2 cup of sweet
milk. 2 cups of flour, 11-2 teaspoonful
of baking powder, white of 4 eggs
beaten thoroughly.'! coffee cup of nut
meats ; bake in a loaf .—Miss Pochette.
292 Duke street. St. Paul.
Dakota— One pound salt pork chopped
fine. 1 pint boiling water. 2 cups mo
lasses, l cup sugar, 2 teaspoonfuls sal
eratus, 1 pound raisins, 1 pound cur
rants, ', pound citron. 1 tablespoonful
cinnamon, cloves .and allspice.— Mks.
Oscar P. Kemp, Watertown, Dak.
Sponge— 5 eggs. 1 cup rolled
white sugar, 1 teaspoonful of vinegar, 1
teaspoonful of lemon extract and 1 cup j
of flour. Break the eggs into the sugar
and beat them together with an egg
beater y hour, then put in the vinegar,
then the "lemon and lastly the flour, get
ing everything as quickly as possible
after beating "and bake in a moderate
oven. AH depends on the beating. Be
sure and beat ';._ hour and don't have
the oven too hot.— Mns.. Charles
SPBAGUEjPrairic Farm, Barron county,
Wis. , . ™ - .
Three esgs, 1 cup sugar, beat 20 min
utes one way, put in 1 cup flour, beat
same way 2 minutes.— Mns. K. A. Mat
hew, Poylton. Minn.
One cup of sugar, 1 cup of flour, 1 tea
spoonful of baking powder, beat 2 eggs
in the cup and fill with sweet cream and
mix well.— Miss M. E. Kennedy, Car
rollsville. Olmsted county, Minn.
Beat the white of <" eggs to a stiff
froth and the yolks the same with a tea
cup of sugar and 3 tablespoonsful ol
cold water, after they are thoroughly
mixed add the whites and stir them well
in: now add 1 teaspoonful of sift eel flour,
1 heaping teaspoonful of Horsford bak
ing powder, stir well and. sift again;
lastly, stir the flour so prepared into the
sugar and eggs and when well stirred
put in immediately in a well heated
(.veil.— J. F. Mullho. and, Jor
dan, Minn.
Two eggs, beat well: I cup sugar,
PAINT PAUL, MINN., SUNDAY MORNING, JULY 10, 1887.— TWENTY PAGES.
beat again; put 1 and one-half tea
spoonsful of baking powder in 1 cup of
sifted floor, then sift again; flavoring
and pinch of salt; beat till smooth; then
beat in 1 even half cup of boiling wafer;
grease pan first to get in the oven
quick; bake quick.— Miss May Fla
il-wax, 2535 Sixteenth avenue south,
Minneapolis. . .
Two eggs, 1 cup of sugar, one-half
cup of boiling water, 1 cup of flour, one
half teaspoon of baking powder; after
stirring the eggs, sugar, flour, etc., to
gether, add the boiling water last and
put the cake in the oven immediately. —
Miss Louise Todd, Hastings, Minn.
Velvet Two cups of sugar, 0 eggs.
leaving out the whites of three, 1 cup of
boiling water, 2}{ cups of flour, 1 table
spoonful of baking powder in the flour,
beat the yolks a little, add the sugar
and beat 15 minutes, add the 3 beaten
whites and the cup of water just before
the flour, flavor with lemon extract,
bake in a hot oven; frosting made by
adding to the remaining 3 whites beaten
to a froth, 0 dessert spooonfuls of sugar.
—Miss E. Lawkexce, 750 East Seventh
street, city.
Short— One-half cup of sugar, 1 large
spoonful of butter, 1 egg, 1-2 cup
of milk, 1-2 cup of milk, 1 and 1-2 cups
of flour, one teaspoonful of baking pow
der, bake in pie oven and till with any
kind of berries, and eat with cream. —
Miss Clara Bowen, Campbell, Minn.
Strawberry Short— One quart "of flour,
silted dry, with 2 large teaspoons of
baking powder, a little salt. 1 table
spoon white sugar; mix thoroughly;
add 3 tablespoons butter, and milk
enough to form a soft dough; roll out in
1 two crusts; lay one on the top of the
i other, buttered slightly between.
! When baked and partially cooled sep
arate the crusts, place the bottom crust
on a platter, cover with a layer of ber
ries, sprinkle well with sugar, lay on
I other crust and cover with berries and
sugar.— Mils. J. 11. Jamas, 771 Dayton
avenue, st. Paul.
Take l quart flour, 3 teaspoons baking
powder, 1 teaspoon salt, one-half teacup
butter; mix; rollout and bake; when
baked cut flatways into 3 slices; have
your strawberries and sugar well mixed;
i butter your shortcake and spread on the
; strawberries and sugar, replacing the
slices of shortcake as soon as spread
: with the strawberries and sugar. Mils.
; 11. M. On. i. kit. 278 University avenue,
St. Paul.
One pint flour sifted with 2 teaspoons
baking powder, a little salt and half a
cup of sugar; rub a tablespoonful of
lard thoroughly into the flour and mix
into a soft dough with sweet milk, about
a cupful; divide the dough into 2 equal
] parts: put on to a floured board and roll
I into sheets, handling as little as possi
ble; lay into small-sized dripping pans
! and bake In a hot oven; then butter
I each cake and spread with a generous
j supply of mashed strawberries, cream
: and sugar.— R. S. Parker, Still
water, Minn.
One quart of flour, 3 tablespoons but
ter, l large cup of sour cream, 1 table
spoon white sugar, 1 teaspoon soda, 1
teaspoon salt; chop the shorting in the
flour: handle as little as possible.— Mrs.
Laura Hii.i., Walthain, Slower county,
Minn.
Hake a short cake in three thin layers,
then put strawberries between; have
| them washed and sweetened, and on top
layer and all about the side of a dish
put your finest berries: this needs no
sauce.— Mrs. F. 1). Campbell, 239
Pearl street, St. Paul.
Two teacups thick sour cream. 2 teacups
sweet milk, 2 teaspoons cream tartar. 2
. teaspoons soda, bake in quick oven.
When done cut open and spread with
butter, cover with strawberries, sprin
kle on sugar and cover with cream, re
i place top crust and set in oven 3 mm- |
utes; eat with sweetened cream. — Mks. j
11. B. Seager, Sioux Falls. Dak.
Fruit Short— Make dough as for bak- [
in;,', powder brusket roll in layers about
ran inch thick, place in pan, spreading
i each layer with butter and sprinkle
j with a little flour, beat the fruit to a
pulp and sweeten to taste. Beat the
whites of 2 eggs with sugar as for frost
ing, put in layer of crust, then of fruit
and then frosting; repeat till all is fin
ished.—Mi:s. E. L. Dow, No. 343 Martin
, street. St. Paul.
Pork — 1 pound fat pork, chopped line,
i 1 cup of boiling water thrown over it.
; 2 cups of brown sugar, 2 cups of mo
lasses,* 1 1 tablespoon of B soda, 1 pound
!of raisins, l pound of currents, : 4
' pound of citron. 1 tablespoonful of all
kinds of spices; stiffen with flour like
other fruit cake.— James Hol
land, 1235 First avenue North, Minne
apolis.
One lb. fat salt pork chopped fine,
one-half pint boiling water turned
on the pork, 1 lb. raisins cut up, * 4 lb.
| citron cut in shreds, 2 cups sugar, 1 cup
| molasses, 1 teaspoonful cloves, l of cin
j namon,! of allspice, 1 teaspoon salaratus;
| this makes one large cake or two small.
Mothers cant cup butter, land
; one-half cups sugar. 3 eggs; 1 teaspoon
j full vanilla, one half cup milk, 3 cups
| flour. 1 teaspoonful baking powder;
! bake 40 or 50 minutes.— Mns. C. 11.
i Stansbebrt, Calmar, 10.
Chop 1 lb. fat pork very fine and
pour over it one-half pint of boiling
I water; let it cool slightly and add 1 lb.
I raisins. l 4 lb. citrons, 2 cups sugar. 1
i cup syrup, 1 teaspoon salaratus rubbed
fine and put in syrup, of nutmeg and
cloves each 1 tablespoon, and 2 of cin
namon, and flour to make quite thick:
bake slow: this cake will keep- for
months and not get dry.— G. C.
Williams, 507 Mississippi street, St.
Paul.
Marbled— One cup of butter, 2 cups
sucar, l cup of sweet milk, 3 of flour,
white of 5 eggs, ** teaspoonfuls of
baking powder, take coffee cup to meas
ure: for. the marbled part take half of
the butter, stir 4 tablespoonfuls of
grated chocolate in half of the cake, a
spoonful of white and then of dark:
this will make the marble: bake one
hour. -Miss Eva Hoffman, Little
Falls, Minn.
Chocolate Take 4 eggs. 2 and a half *
cups of sugar. I cup butter. 1 cap of
bakers' chocolate, 10 tablespoonfuls of
water. 2 teaspoons of baking powder,
flour enough to roll.— Emma Koexig,
St. Peter. Minn.
fine cup of sour milk. 1 cup of
white sugar, l egg. one-half tablespoon
melted butter, I pt. of sifted flour; to be
baked in three, layers. Chocolate for
same— cop grated chocolate, 1 of
sugar and 1 of -water, boil until thick,
spread between the layers: or jelly may
be used Instead.— E. MATE, Ores
ham. Minn.
Chocolate Layer— One cup of sugar,
1 cup of- butter. 3 eggs, % cup of milk.
1 spoonful baking powder, 1 teaspoon
ful of flavoring. Filling— One square of
baker's chocolate, 1-2 cup of sugar, 1-2
cup of milk, yelk of 1 egg. butter size of
a walnut.— Mns: W. A. McLeod, 1305
Fifth avenue south. Minneapolis.
Chocolate Frosted— egg, 1 cup
sugar. 6 tablespoons melted butter, ?i
cup water.'-' IK cups flour, 1 teaspoon
baking powder. Frosting, 1 square
chocolate, well melted, white of 1 egg,
well beaten, % cup sugar, 1 teaspoon
vanilla.— Waltek L. Tbobh
dyke, Kimball, Dak.
Chocolate Icings— Whites 3 eggs, one
and one-half cups sugar, 0 tablespoons
•-rated chocolate, cook a few . minutes
til! ropey.— Mrs. H. J. Fall, Lakeland,
Minn. " .7-* *'-""''
Cocoanut— Half cup butter, beaten to
a cream. 2 cups pulverized sugar, half
cup sweet milk, 2 and a half teaspoons
baking powder in 2 and a half cups flour.
whites of 8 eggs; bake in jelly tins and
put together with frosting. Frosting-
Boil 2 'coffee cups of sugar and half a
teacup of water till thick; pour it slowly
over the well-beaten whites of 3 eggs
and beat all together till cool; sprinkle '
each layer thickly with cocoanut.— Mns.* '
F. Hopper, Brownton, Minn. •-*. ■_
One cup of sugar, one-half • cup of
butter, 1 egg, 2 tablespoons of milk, one
and one-half teaspoons baking powder,
a pinch of salt, one cup desiccated co
coanut, flour enough to roll.— Mrs.
Ella Cadwkll, 320 Fifth avenue
northwest, Minneapolis.
Marble White Part-One cupwhite pul
verized sugar, one-half cup butter, one- -
half cup sweet milk, whites of 4 eggs, 2>-**
cups flour, 2 heaping teaspoonfuls bak
ing powder or 1 teaspoonful cream tar
tar, and one-half teaspoonful soda; stir!
butter and sugar together to a cream
and beat whites of eggs to a stiff froth,
which are to be added the last of all in
gredients, with the half cup of flour,
which must contain the baking powder
well mixed in the flour, season to taste.
Dark part— One cup brown sugar, one
half cup molasses, one-half cup sour
milk. 2 1-2 cups flour. 1 level teaspoon
ful soda dissolved in the milk and in the
molasses", yelks of 4 eggs and one-half
cup butter, with the sugar add one-half
teaspoonful cinnamon, allspice and
cloves.— Carrie Rixoa, White
Bear Lake, Minn.
White Part— 1-2 cup of white sugar,
half cup of butter, half cupof milk. 21-2
cups of flour. 4 eggs, whites only, 2 tea
spoons baking powder. Dark Part— One
cup of sugar i brown i. half cupof butter,
half cup of sour milk. 2 1-2 cups of flour,
4 eggs, yelks, l whole egg, 1 teas]
soda, cinnamon and cloves, l teaspoon" j
—Maby L. Hathaway. 1023 Haw
thorne avenue, Minneapolis.
Delicate— One cup molasses, 1 tea- j
spoonful soda, 1 tablespoonful of lard, |
1 cup boiling water poured on lard. 2
teaspoonfuls doves. 2 teaspoonfuls all- j
spice: salt; flour to make stiff batter;
bake in gem pans. Mrs. C. fl. Buowxe, j
Stillwater. Minn.
Three cups flour. 2 cups granulated |
sugar, l cup cold water, %of a cup of ;
butter. 2 teaspoonfuls of baking powder^ i
white of 7 eggs: flavor to taste.— Mrs. E. j
Byax, 134 Hubert street, St. Paul.
Two cups of flour. I)*** cups of white |
sugar. 1-2 cup of butter. 1-2 of sweet i
milk, the whites of 4 eggs beaten to a j
froth, 1-2 a teaspoon or more of soda. 1 j
teaspoon of cream tartar, and l tea- j
spoon of essence of lemon. — Mbs. E. j
M. Nixox, St. Cloud, Minn.
Walnut— Two cups sugar. l cup but
ter, 4 eggs, 1 cup milk, 3 cups flour, one
half teaspoonful soda. 1 teaspoonful
cream tartar. 1 pound walnuts: bake in
a moderate oven.— Mks. Joh*s S. !
O'KEEFE, 1219 South Fourth street,
"Minneapolis.
Vanilla— cup of butter. 1 cup of
sugar, mixed well to a cream, 2 tea- j
spoonfuls of vanilla, one-half cup of
milk, one and one-half cups flour, 1 tea
spoonful baking powder, 3 egg whites,
beat to a stiff froth, mix all well to
gether and bake in a bread pan, with |
paper at the. bottom, in moderate oven. I
Frosting — Yelks of 8 eggs, beat very I
light with 10 tablespoonfuls of pulver- |
ized sugar* 3 teaspoonfuls vanilla: when
cake is done put frosting on thickly and I
return to oven only a few moments to
set: don't take cake out of pan till per
fectly cold. Mrs. L. E. Shoexukko",
llic> Hawthorne avenue. Minneapolis.
Ribbon White part: Two cups sugar,
1-2 cup butter, 1 cup sweet milk, whites
of 4 eggs. 3 cups flour, 2 teaspoonfuls
baking powder. Dark part: One cup
sug ir. 1-2 cup butter, yelks of 4 eggs, 1-2
cup sour milk. 1 1-2 cupsof flour. 1-2 tea
spoon soda, spices to taste. Bake in
three layers and put together with icing,
placing the dark one between the light
— Mrs. .1. M. Botsford, Altoona,
Wis.
Fig— One cup sugar. 2 tablespoonfuls
of butter, 1 1-2 cups of flour. 2 teaspoons
of baking powder, 1-2 cup sweet milk,
the whiles of 4 eggs beaten to a stiff
froth; flavor with vanilla and bake in
three jelly tins. "For the rilling, 1 pound
figs chopped line. 1 teacup sugar. 1-2 cup
of water; put on the stove and boil 15 I
minutes: put it between layers same as
jelly, and ice the top. Splendid.— Mns.
L. M. Pomeroy, Mankato, Minn.
Spice— cup sugar, half cup but
ter, yolks of 4 eggs, half cup .sour
milk, half teaspoonful soda. 2 teaspoon
fuls cinnamon. 1 of cloves. 1 grated
nutmeg, 2 cups of flour: bake in jelly
tins: make frosting of the whites of
4 eggs and 1 cup of sugar and put be
tween layers: to the remainder add ' 4
cup sugar and put on top cake.— Mks.
W. M. Cboom, Clear Lake, Polk county,
Wis.
Feather— Four eggs. 2 teaspoons bak
ing powder, 2 cups Hour. 2 of sugar:
beat all together and add 1 cup boiling
water: bake quickly in a very hot oven.
—Miss Jennie Austin, Milbank, Grant
county. Dak.
Orange— Two cups of sugar and one
half cup of butter stirred to a cream, 1
cup of sweet milk, 3 eggs well beaten, 3
cups of flour with 2 teaspoons of baking
powder: bake in sheets. Frosting,
white of 2 eggs: make a frosting as for
other cakes; save out enough to frost
the top of the cake: add to the rest the
juice and grated rind of a large orange;
spread between layers. John T.
Mom; ax. 1819 West Second street. Du
luth Minn. :.:.*'
Sugar— Two and one-half cups flour.
2 teaspoons baking powder ; sifted to
gether. 2 cups sugar. 1 small cup butter,
2 eggs, 2 large spoonsful sweet milk,
add flour enough to roll easily. Miss
Lilla A. Mills, Minneapolis.
King's Cakes (two years old) — Take 1
lb. flour, % lb. butter, one-half lb. sugar
and one. half lb. currants well cleaned,
rub your butter well into your flour anil
put irrTis many yelks of eggs as will
lithe them, then put in your sugar and
currants and shread in "as much - mace
as will give them a taste, make them up
in little round cakes to be baked on
buttered, paper.— C. Harvky,
Little Valley. Minn. %{'&*•
Layer Cake— Two eggs and 1 cup of
white sugar, beat together, add 2-3 cup
of butter, stir, then add 1 cup of but
termilk with 1 teaspoonful of soda dis
solved in it, a little nutmeg and flour
enough to make a smooth batter, bake
In 3 layers; then take one lemon (the
juice only) and 1 cup white sugar. 1
tablespoon of corn starch, stir well, then
add 1 cup boiling water and boil till
clear. When cool put between layers
and of top of cake, and sprinkle ; white
sugar on top or add frosting instead of -
the dressing for the top, if preferred. —
MBS. M. B. Geaveb, Chatfield. Minn.
Spiced Layer— cup sour milk. 2
cups brown sugar, one-half cup butter,
1 cup currants, 2 cups flour. 1 t *aspo in- •
fill soda, 2 eggs, 1 tablespoonful of all '
kinds of spices: make in three layers
and put together with boiled icing.—
Mrs. D. E. Marsh. Jamestown, Dak.
Lemon— One-half cup butter, 2 cups
sugar, 3 eggs, 1 cup cold water, 3 cups
of flour, 3 teaspoons baking powder,, j
flavor with vanilla. Icing for Lemon- '
Cake— One cup sugar, butter the size of
an egg, 1 egg, 1 lemon rind and juice;
boil to sirup.— Mrs. C. E. Ovenshire, •
222 East Fourth street, St. Paul. v : -*-7 s
One-half cup of sugar. 1 teaspoon -
butter, 1 tablespoonful of milk, 3 eggs, 1
cup flour, 1 teaspoon baking powder;
bake in jelly tins: put between 2 apples
and 1 lemon grated together, .with, a -
little sugar.— Miss L. A. Giriox, comer '-.'■<
Kent and £harles streets, St. Paul
Two cups sugar, 1 cup butter. 2 cups,
flour, 1 cup milk, one-half teaspoonful'
of soda. l teaspoonful of cream of tartar, ■
the whites of 7 eggs, spice to tas This
makes two. large loaves.— Mks. W. H.
Browx, Hotel Carlton, Carlton street,
Boston, Mass.
Apple Jelly— Pare and grate 3 apples.
% cup of sugar, 1 beaten egg; mix all
and cook, stirring while cooking: when
done and cooked add 2 teaspoonfuls ex
tract of lemon. For cake— Beat . whites
'aijd: yelks of 3 eggs, one and a half cups
white sugar, half cup of butter, one-half
Cup of milk ; sift 3 cups of flour with 2
teaspoonfuls baking bowder; mix and
divide. baking in sheets or in jelly pans;
[use the jelly while hot.— Liz
•Messxeb, St. John, Dak.
•' Lady Fingers— Twenty-four yelks of
eggs. 1 pound white pulverized sugar, IK
pounds of flour, 3 ounces melted butter,
1 teaspoolful baking powder sifted with
flour. 1 .1 pint milk, Sea; eggs and sugar
till stiff, pour in butter, lemon to flavor,
milk, flour and baking powder: put mix
ture in tubes and press in pan lined with
manilla paper, bake in an oven pro
vided with a wire gauze oven door.
; Angel Fingers— Twenty-four whites
of eggs, 1% pounds white pulver
ized sugar, 1 pound flour, 2 heaping
teaspoons cream tartar, 2 teaspoon
fuls lemon: beatt he whites of
eggs till stiff; sift the sugar, flour and
cream tartar three times, then mix with
egg and flavor: put the mixture in tubes
and press them out on manilla paper in
the shape of lady fingers; then put in
shallow pan with paper; bake in an
oven provided with a wire gauze oven
door. A. (J. Lotze, Windsor hotel, St.
Paul. ,
5 Fruit— Four cups flour, 2 cups sugar,
1 cup butter, 1 cup milk, 2 cups raisins,
2 cups citron, 3 eggs, one-half teaspoon
ful soda, nutmeg.— "Miss D. P. GRANT,
848 West Seventh street.
: .One cup butter. 1 of brown sugar.
half pint molasses. 2 eggs'", cup sour
milk, teaspoon soda, pound of flour, one
of currants, one and one-half pounds
raisins, Hour to taste.— Katie Kelly,
Tracy. Minn.
| Two and one-half cups of sugar, 1' 4
cups of butter. 5 cups of flour, 1 cup of
molasses, 1-2 cup of milk. 1-2 cup of
brandy, 3 eggs. 1 lb. currants, 1 lb.
raisins. 1-2 lb. of citron. 1-2 nutmeg, 1
teaspoon soda, ail kinds of spice. — Mks.
1). P. Hawes, Decor ih. To.
j One cup butter, 1 cup brown sugar. 1
cup molasses. 1 cup sweet milk, 3 cups
flour. 4 eggs. 1 1-2 teaspoons cream of
! tartar. 1 teaspoon soda, 2 lbs. raisins
Chopped line, and spices. Mks. D. 1).
■ Jones, iil(j Wisconsin street, Eau Claire,
Wis.
Three lbs. of sugar. :» lbs. of butter. 3
lbs. of eggs. 4 His. of currants, 4 lbs. of
' raisins, 2 lbs. of citron, 3 lbs. of flour.
i 1-2 teacups of brandy. 1 1-2 teacups of j
molasses, large tablespoon of soda dis
■ solved in the brandy, spices of all kinds.
| —Mns. Exo.s Okay, Wheatland, Dak.
'. -One pound pulverized sugar, 1 pound I
I butter, 1 pound flour. 12 eggs, yelks and I
whites beaten separately, 3 pounds j
; raisins, 2.'.; pounds currants. '._, pound j
; citrons, 2 nutmegs, 7 tablespoonful. >
doves, 2 tablespoonfuls cinnamon. 1
; tablespoonful mace, mix a large wine
I glass of medium wine and one of brandy
; and steep the spices in it over night;
I flour the fruit.— Mns. M. E. Baydkx,
j Hudson. Wis.
Coffee Cup butter. lof molasses.l cup
strong coffee, 1 and one-half cup brown
sugar, 4 cups flour, 1 egg. 1 teaspoonful
saleratus, 1 teaspoonful of cloves. 1 tea
spoonful of cinnamon. 1 teacupful of
raisins. — 1!. Woodworth, West
Concord, Dodge Center, Minn.
One cup butter, 2 cups sugar, well
mixed, the yolks of 6 eggs. 1 cup strong
coffee, 3 cups flour, 6 teaspoons . baking
powder, 1 teaspoon cloves, 1 teaspoon
( innamon, % cup raisins. % cup citron,
the whites of « eggs.— Lillie PLBCH-
XeR, 555 Westminster street, St. Paul.
'.'Five cups of flour. 2 eggs. 1 cup of
butter, "... of pound of citron, 1 cup of
coffee, 1 teaspoonful of soda, 1 cup of
molasses, cloves, 1 cup of sugar, cinna
mon, 1 cup of raisins. 1 cub of currants.
—Mks. a. Paull, Vefndale, Minn.
Raisin Smash Whites of 8 eggs, 2
cups pulverized sugar. 1-2 cup butter,
% Cup milk, 3 cups flour. 1 teaspoonful
bilking powder, flour with vanilla, bake
in sheets: for smash, whites of 2 eggs,
1-2 cup sugar. 1 cup seeded raisins
chopped line, place between layers and
cover top.— David Taylor,
Maiden Rock, Wis.
Nice— Two cups sugar, 1-2 cup butter,
3; eggs, 1 cup lukewarm water, 3 cups
flour, flavoring; heat quite to a white
and add 2 teaspoonsful baking powder.
Miss Pattkx. 178 East Fourteenth
street, St. Paul.
Nice Cheap Two tablespoonfuls of
melted butter. 1 cup of sugar. 1 scant
cup of sweet milk, 2 teaspoonfuls of
baking powder and one and one-half |
cups of flour: spice to taste. — Mb*. H.
A. Fi.int,o77 Jessamine street.St. Paul.
"Molasses Two cups of molasses. 1
cup of sugar, 1 cup butter, 1 cup sweet
milk, 4 eggs, 2 tablespoons ginger and
nutmeg, 4 cups flour. 3 teaspoons bak
ing powder. Frosting for the same— One
egg beaten light, 1 cup sugar. 3 table
spoons cold water; boil eight minutes.
—Mrs. L. S. Cakk. Shakopee, Minn.
Cookies "lJJ*! cups sugar, % ('"'l
butter, yi cup sour cream. 4 teaspoonsful
sweet milk. 1 egg, level teaspoonful of
soda and just flour enough to roll. Miss
Lot, a Bkowx. Brownton, Minn.
■ One cup of butter, l 1.; cups of
sugar, 2 eggs, 5 tablespoons of water.
1 teaspoon cream tartar.*; teaspoon of
soda. 4 cups flour; roll very thin.— Miss
Hattie Bakxakd, Grand , Meadow.
Minn. "7*>77 \- . :
One cup sugar, a little over 3* cup
of soft butter. 1 teaspoonful of soda. '-_
teaspoonful cream tartar. 5 teaspoon
fuls of sweet milk. 2 eggs: : mix very
soft; strew sugar over before baking. —
Mks. Faxxie Roe, Mantorville, Minn.
One cup of shortening (hot), 1 cup
of sugar, stirred in. 2 cups; of mo
lasses, (a cup and "., will do,) 1 tea
spoonful soda, dissolved in hot water, 1
teaspoonful ginger, y teaspoon fill, of
cloves; mix not too stiff and roll into
balls in the hand; bake sIowIy. —HATTIE
H. BIOELOW, Worthiiigton. Minn. .
I T-,v<> cups of sugar, I cup of butter,
3 eggs, extract of lemon. 4 tablespoons
of water, 1 teaspoon soda, flour to make
stiff dough; roll out; handle as little as
possible/— Mks. C. 11. Staxsbuiuy Cal
mar, la. 7"-"„;
{jour Milk— One cup of butter, 2 cups
of •sugar, 3 cups of flour. 4 eggs. 3 tea
spoons baking powder.— Mns. William
Sauxthy, Stillwater, Minn., P. O. box
L. T.
Ginger— Two cups of molasses, 1 cup
of hot water (1 teaspoon soda
in this), X cup of lard, 3 cups flour,
little salt.spice.l tablespoon of ginger, a
few raisins added; pleases the children.
— EMth A. Wait, 380 Sixth street, St.
Paul.
' : Fruit— 2 cups sugar, lof butter, 2 cups
clibpped raisins,4 tablespoons sour milk.
'2 tablespoons cinnamon. 1 tablespoon
nuthieg,T teaspoon saleratus, 2 eggs.
Like fruit cake, age improves them.—
Mus.E. H. Cummixgs, corner Fourth
aiijd Pine streets, St. Paul.
■'*"* Sugar— cup of butter,' \\l,
cuipts sugar, 2 eggs, ;.< teaspoon of soda,
•3-ieaspoons of water, flour enough to
roll.— S.Lawkexce, Sioux Falls,
Dak. '"-" . *" '
■■'■ Cinnamon— One cup granulated sugar,
"2 -eggs, y cup of butter, beat well,
then add X cup of sweet milk and
"mix 2 heaping teaspoonfuls of, Royal
baking powder," with flour enough to
make a stiff dough, then roll out thin,
cut with cake cutter and place in drip
ping pan, sprinkle tops with sugar and
cinnamon; bake in quick oven.— Mns.
William BoRGExVrNew Salem, Dak.
Spiced— '"Cup of sugar. 1 cup
of molasses, 1 cup of lard, a little salt.
1 egg, 2 teaspoons of soda, J-T cup of
warm water, 2 teaspoons of ginger and
2of cinnamon, 1 of cloves, flour to roll
out.— Georgia Stathem, 760
Laurel avenue, St Paul.
' Molasses— Two cups of New Or
leans molasses, 1 cup of sweet lard,
the yelks of 2 eggs, 1 large teaspoonful
of soda; mix the soda with 2 teaspoon
fuls of vinegar; add a pinch of salt;
roll out as soft as possible; bake quickly.
— Ada V. Waage, 70 Iglehart street,
St. Paul.
•• Take 1 cup of powdered sugar, 4 eggs,
1 cup sweet milk, y cup of butter, 1-2
nutmeg, 4 cups prepared flour, mix as
soft as tea biscuit, fry in hot lard. —
Mary L. Mitchell, Owatonna, Minn.
. Three cups sugar, 1 of lard, (butter
may be used), 0 cups flour, 1 cup butter
milk, 1 egg, 1 teaspoonful soda: flavor
with nutmeg or cinnamon; roll thin,
sprinkle with granulated sugar or any
chopped nuts, cut out and bake in hot
oven. -Mbs. G. W. Dixoax, West
Union, Minn.
Two eggs, one and one-half cups of
sugar, 1 good cup of butter, 2 cups of
sour cream, nutmeg and a little salt and
saleratus. Miss M. B. SIBWABT, 49
Hoffman avenue, St. Paul.
. Two cups sugar, 1 cup butter, 1 cup
sour cream, 1 teaspoon soda, 1 teaspoon
vanilla. 3 eggs beaten separately; mix
soft and roll out quite thick: bake
quickly. Miss Bertie Larsox, St.
Peter, Minn.
Four eggs, one and one-half cups
sugar, 1 cup butter, a little nutmeg, 3
teaspoons baking powder, flour to make
stiffs-enough to roll; bake in a quick
men.— Mks. T. W. Scott, 500 Fifth av
enue south, Minneapolis.
Doughnuts— Ten tablespoonsful white
sugar, 5 tablespoonsful butter, 1 cup of
sweet milk, 2 heaping teaspoonsful bak
ing powder, a small quantity of grated
nutmeg to suit the taste, and 3 cups of
flour: this will make 28 good-sixed
doughnuts.— Mbs. A. 6. Miller, 2810
Second avenue south. Minneapolis.
One and a half cups of sugar,
1 cup of sour milk, y cup of but
ter. 3 eggs, 1 teaspoonful of soda, flour
sufficient to roll.— .Mns. A. J. Palmes,
2428 Seventeenth avenue south, Minne
apolis. ISO'S
Three eggs, 2 cups of sugar, 1
cup of sweet milk. 3 teaspoons of
baking powder; mix with 0 cups of
flour: flavor with nutmeg. — A. J.
Weston*. Stillwater. Minn.
Maggie's Illinois— One cup of sugar,
rolled butter size of walnut, 1 cup of
milk. 2 teaspoons baking powder, flour
to stiffen, have lard very — Mks.
Will Hakxey, New Rockford' Dak.
One egg, 1 cup sugar. 2 cups of
water or sweet milk. 2 large tea
spoons baking powder, Hour to roll: fry
in hot lard/ Mns. .J. R. Duffy, 482
Beaumont street, St. Paul.
Two scant cups of white sugar,
1 tablespoon of butter, (no more) 3
eggs, well beaten. 2 - full cups butter
milk, y teaspoon salt. 1 teaspoon soda,
V/, teaspoon cream tartar, flour enough
to roll out: fry evenly in hot lard, sugar ;
with powered sugar. — Mrs. Fkaxk
Greene, Mandan, Dak.
Three eggs, l cup of sugar. I cup i
new milk, 1 tablespoon of* butter. 1
teaspoon soda. 2 cream tartar, a little j
nutmeg, 1 teaspoon salt, flour to make
rollout nicely. Mks. M. E. Phillips, i
401 Bates avenue, St. Paul.
Beat together an egg and VI _ cups j
of whit** sugar. 1 tablespoon of i
melted butter, add 2 teaspoons of saler- :
atus dissolved in 2 cups of sour milk, '■!
teaspoon of salt, add flour to mix very I
soft. Mns. W. O. llii.lmax, Merriam '
Park. Minn.
Baking Powder — One pound of \
sugar. 1 pint of water, 1 table
spoon of lard, pinch of salt, pinch of j
cinnamon: mix very soft, the softer the j
better.— Mks. R. ,). iJoints, Druinuiond, \
Wis.
Raised— Take some sponge out of
your bread sponge, mix in a little
sugar, butter or fat and 2 well-beaten
eggs, and flour to make it stiff as bread
dough, then let it raise very light, roll
out and cut in long strips and twist like
the doughnuts of our grandmothers'
BERTHA Cokxki.iis, Lakeland,
Minn.
Two eggs. 1 cup of sugar, not
quite a teacup of sweet milk; 3 ta
blespoonfuls melted butter, 2 tea
spoonfuls Royal baking powder; flour
enough to roll; drop into boiling lard
and fry a light brown.— Mks. William
Oi.exx, Cottage Grove, Minn.
One cup sour cream, 2 eggs, 1
cup white sugar, 1 teaspoonful butter, 1
teaspoonful saleratus: mix the dough
as soft as you can: cut out and fry in
lard.— Miss Gracie A. Thomas, N0.113
Kelsey street, Eau Claire. Wis.
Line a pan with flour as for making
bread: make a bole in the center, into it
put 1 cup of sugar. 4 tablespoons melted
butter. 1 beaten egg. a little grated nut
meg: dissolve an even teaspoon soda in
a cup of sour milk: beat sugar, butter
and egg with fork, adding the soda and
milk little by little: when the dough be
comes too stiff to use the fork use the
hand; take out on bread board, knead a
little, and roll out about a half inch
thick and fry in hot lard; if they soak
the lard knead in a little more flour.
Mix by sifting two or three times
2 teaspoonfuls of baking powder
with 1 quart of flour, beat 2 eggs, 1
coffee cup sugar, 1 small cup milk, or
half milk and half cream, flavoring, ex
tract nutmeg; pour into the flour, roll
out, fry in hot lard. These have been
tested and found to be excellent,— Mns.
D. A. Mcßeath, Washburn, Wis.
One cup of sour cream. 1 cup
of ; sweet milk, 2 cups of sugar,
2 eggs. 1 teaspoon soda, 1 teaspoon bak
ing powder in flour to make stiff enough
to rO 1 nutmeg, and salt to taste. —
Mns. A. J. "Lambertox, St. Peter,
Minn.
Molasses Drop— cup of New Or
leans molasses, one-half cup sugar, one
half cup butter, one-half cup warm
water, 2 cups sifted flour, 2 eggs, 1
teaspoon soda, 1 teaspoon ginger.— Mns.
I. D. Cross, 283 East Eighth street, St.
Paul.
Jumble— cups of flour, 2 eggs, 1
cup of sour cream, 1 teaspoonful of
soda, and flavor with lemon or nutmeg.
—Miss Alvide Axdebsox, South Still
water, Minn.
* Caramel Filling. One quart best or
lightest brown sugar, }(, pint cream,
flavor with vanilla: cook until about
same consistency as ordinary chocolate
filling; then beat it until nearly cold,
and spread between layers and on top
of cake.— Mns. V. C. Gilmax, 529 Ash
land avenue.
Caramel Frosting— Two cups white
sugar, % cup of milk, butter the
size of an egg, put all together; put on
the stove in a dish set in another of hot
water, after it gets to boiling let it boil
10 minutes good; take off stove, flavor,
and stir till nearly cool; spread on top
and between layers of the cake.— Rose
M. Boydex, Hudson, Wis.
Boiled Frosting— Whites of three
eggs - beaten to a stiff froth:
have 1 cup of granulated sugar
boiling to a candy state: pour the,
sugar on eggs, beat quickly for five
minutes,— Slits. C. M. Burt, Stillwater,
Minn.
Lemon Icing— Make a good layer
cake of any kind; of half the
portion of the above white cake is
very nice for a medium-sized
cake; grate the yellow only from the
rind of" two lemons (the white of the
rind is bitter); then squeeze the lemons,
pick out tho seeds and pour the juice
into a glass tumbler; take another glass
tumbler of the same size as the first one
and break as many whites of eggs into
it as you have lemon juice; usually the
whites of two eggs will be enough for
two small lemons; then beat the eggs to
a stiff froth in a bowl, add the juice and
grated rind and stir in pulverized sugar
until the mass is of the consistency of
cake batter do not be . saving with the
sugar or the icing will not be a success:
it will harden in three or four hours,
and be brittle and not sticky.— Fa sxie
THE GREAT
3D SEMI-ANNUAL
IS NOW ON.
Never before in the history
of St. Paul were goods sold at
such extreme low prices. We
might say we sell a $20 Suit for
$10, or say as some Eastern
Houses advertise to give the
Pants free and only charge for
Coats and Vests, when buying
a Suit. We know that the gen
eral public would not believe it,
nor do we ourselves. You may
believe though that no greater
sweeping reductions were ever
made than right here. i 5
SEE!
Our Men's Clothing Department
Our Boys' and Children's Department!
Our Gents' Furnishing Goods" Department !
Our Hat Department
And you will believe that no such
bargains were ever named
here before. Our stock must
be sold. Aiming" with every
new season to furnish a new
stock, therefore we must and
will sell and allow no com
petitors to be lower than we are.
Remember, strictly One Price
and that the lowest, is our motto.
Aside from this our written
guarantee accompanies every
purchase. Again we say to you
look over every dealers' offer
ings, and buy where you find the
best Goods for the least money.
THE GREAT
One-Price Clothing Company
161 and 167 East Seventh St., cor. of Jackson.
Mail orders promptly attended to.
WANTS ;
IN THE GLOBE
COST LESS AND DO MORE GOOD 1
Than in Any Other Paper.
NO. 191.