All the Receipts in this Book can be prepared better on a GAS COOKING STOVE THAN ANY OTHER STOVE. Call at our office and see them. 600 in use in Burlington. BURLINGTON GAS LIGHT CO., 308 North Fourth St.
STERLING & SON, COAL AND WOOD, Telephone 238. Cor. Main and Washington Sts.
Carpets, Wall Paper, Draperies, WINDOW SHADES, WOOD MANTELS AND TILING.
Cor. Valley and Third Sts. BURLINGTON, IOWA.
RANKIN & DODGE, Wholesale and Retail ICE, Office, 605 Jefferson St.
Telephone No. 130, two rings. Ice House, Columbia & Central Ave.
DON’T FORGET ——THE—— GREAT REMOVAL SALE! ——AT—— H. A. BROWN & CO.’S 217 MAIN STREET.
If you wish to learn to cook, buy Flint Hills’ Cook Book, And read it every day and night, Then study every dish, from mutton down to fish And learn to make it tempting to the sight; Be careful with your dough, and roll it very slow, O, have it just the proper size. Have an eye upon your spice; oh, cook it brown and nice, And then you’ll carry off the winning prize.
You get a little flour, a lemon very tart, A handful of raisins with a clove, You put it in a bag, or any other rag. A nice bright fire in the stove; A little milk and egg, molasses just a dreg, A drop or two of rum that’s nice; You’d better watch the clock, don’t have it like a rock, This pudding that is mixed with spice. Abbie Mac Flinn.
Put a generous cup of sugar in a baking dish half full of hot water and while this is boiling make the pastry. Sift a scant pint of flour with a pinch of salt and even teaspoonful of baking powder, rub into this butter or lard the size of an egg, and mix with milk or water. Roll thin and cut in seven pieces; fill these with sliced apple. After moulding them place in the hot syrup, sprinkle with nutmeg and bake about half an hour. There is no need of serving sauce if there is plenty of syrup in dish—though cream is an improvement.
Stir thoroughly together 1 cup of molasses, 1 cup of butter, 1 cup of sour milk, 1 cup of chopped raisins, 3 cups of flour, 1 teaspoonful of soda in little boiling water; add citron if desired. Steam 3 hours. Serve hot with wine sauce.
Chop 6 ounces of suet and ½ pint of figs fine, add ¾ pint bread crumbs, 4 ounces of moist sugar. Mix first the bread and suet, then the figs and sugar, add a little nutmeg, a well beaten egg, a cup of sweet milk. Steam in a mold 4 hours.
