Highlander oMothers' - KORA

H ig h la n d e r oMothers’

C o o k B o o k

P ublished in the Interests o f

The Temple of Youtho f

The Highlander Boy FoundationD E N V E R , COLO.

1930

N o m atter how hum ble you r hom e m ay be, i t can be m ade beau tifu l b y proper p lan ting.

ClarkNurseries

429 Cooper Bldg.

DENVER, COLORADO

Will landscape your grounds with home-grown hardy trees and shrubbery so that you will have a perpetual action of blossoms from early spring till late fall.

Write or call for early reservation of plants. We grow a complete line of nursery stock at reasonable prices.

Phone Tabor 2983

A Prayer Hymn

Lord of all pots and pans and things: since I’ve no time to be

A saint by doing lovely things, or watching late with Thee,

Or dreaming in the moonlight, or storming Heaven’s gates.

Make me a saint by getting meals, and washing up the plates.

Although I must have Martha’s hands, I have a Mary mind;

And when I black the boots and shoes. Thy sandals. Lord, I find,

I think of how they trod the earth, what time I scrub the floor;

Accept this meditation, Lord, I haven’t time for more.

Warm all the kitchen with Thy love, and light it with Thy peace;

Forgive me all my worrying, and make all grumbling cease. Thou who didst love to give men food, in room or by the sea. Accept this service that I do—I do it unto Thee.

Author Unknown.

EDITH E. ROWE.

2 H ighlander Mothers’ Cook B ook

My Highlander Boy

H ighlander Mothers’ Cook B ook 3

GEO. W. OLINGER Founder

The Greater Recipe

Within the pages of this book you will find many recipes that have given strength and enjoyment to many Highlander Boys.

I trust that every one who reads will find another recipe written between the lines that is equal in importance to those for food; and that is the S p i r i t of the Highlander Home.

It is this recipe, added to the appetizing ones herein, which will send our Highlander Boys on their march to character and manhood—bigger and better and stronger.

Sincerely yours,G e o . W. O l i n g e r .


BEAUTIFUL HOME GROUNDSReally Cost You Nothing

T HERE is no better investment than beautifying your home grounds! It actually PAYS to live amid beautiful surroundings— to have home

grounds that friends and passersby admire.Every tree, shrub, plant and vine that you plant adds

immediately to the cash value of your place. Plant— it pays dividends of cash and happiness!

LET US HELP YOU—select just the right variety for each location. We can supply you with healthy, sturdy stock that will grow.

TOLLESON NURSERIESWest 44th Avenue and Wadsworth

DENVER Landscape Department

When 'buying your nursery stock from us we gladly make your landscape plans gratis

Member Rocky Mountain Nurserymen’s Association

EACH THEE, SHRUB, PLANT AND VINE ADDS PAR MORE VALUE TO YOUR HOME THAN ITS SMALL COST.

Phone GAllup 0823

" I t ’s N ot a Home Until. I t’s Planted”


THE FAMOUS 18-D A Y D IET -A P ro v e n S a fe a n d P le a s a n t W a y to R e d u c e

FIRST DAYB REA K FA ST

O ne-half g rap e fru it, to ast, coffee. LUNCH

One-half g rap e fru it, one egg, six slices cucum ber, one slice to ast, te a o r coffee.

D IN N ERTwo eggs, one tom ato , one-half head lettuce, one-half g ra p e fru it, coffee.

SECOND DAY BREA K FA ST

One-half g rap e fru it, to ast, coffee. LUNCH

One orange, one egg, le ttuce, one slice toast, tea.

D IN N ERBroiled s teak (p la in ) , one-half lettuce, one tom ato, one-half g ra p e fru it , te a or coffee.

THIRD DAYB REA K FA ST

One-half g ra p e fru it , to ast, coffee. LUNCH

One-half g ra p e fru it , one egg. lettuce, eight slices cucum ber, te a o r coffee.

D IN N EROne lam b chop (tr im fa t before cooking ), one egg, th re e radishes, tw o olives, one-half g ra p e fru it , lettuce, tea o r coffee.

FOURTH DAY B REA K FA ST


Pot cheese, one tom ato , one-half g rap e fru it, one slice toast, te a or coffee.

D IN N E RBroiled steak , w atercress, one-half g rape fru it.

FIFTH DAYBREA K FA ST

O ne-half g ra p e fru it , to ast, coffee. LUNCH

Orange, one lam b chop, le ttuce, tea . D IN N ER

O ne-half g rap e fru it, lettuce, one to mato, tw o eggs, tea .

SIXTH DAY B REA K FA ST

O ne-half g ra p e fru it , toast, coffee. LUNCH

Orange, tea .D IN N ER

One poached egg, o range, one slice toast, tea .

SEVENTH DAYBREA K FA ST


One-half g rap e fru it, tw o eggs, le ttuce, one tom ato, tw o olives, coffee.

D IN N ERTwo lam b chops, six slices cucum ber, two olives, one tom ato , le ttuce, one- half g rap e fru it, te a o r coffee.

EIGHTH DAY B REA K FA ST

One-half g ra p e fru it, to ast, coffee. LU N CH

One broiled lam b chop, le ttuce, g rap e fru it, coffee.

D IN N E RTwo eggs, p la in sp inach , fo u r s ta lk s asparagus, to ast, one-half g ra p e fru it ,

NINTH DAYBREA K FA ST

O ne-half g rap e fru it, to ast, coffee.

LUNCHOne egg, one tom ato , one-half g rapefru it, tea .

D IN N ERA ny m eat salad.

TENTH DAYBREA K FA ST


O ne-half g ra p e fru it , one lamb chop, lettuce, tea .

D IN N E RO ne-half g ra p e fru it , one lam b chop, le ttuce, tea .

ELEVENTH DAY B REA K FA ST

O ne-half g ra p e fru it , to ast, coffee.LUNCH

C innam on to a st, tea .D IN N ER

Broiled steak , celery, olives, tom ato , tea . TWELFTH DAY

BREA K FA ST O ne-half g ra p e fru it , to a s t, coffee.

LU N CHO ne-half lobster, crackers, g rap e fru it, coffee.

D IN N E RTwo broiled lam b chops, cold slaw , to m ato, one o range, th ree olives.

THIRTEENTH DAY B REA K FA ST


One egg, one slice to ast, g rap e fru it. D IN N ER

Broiled steak , le ttuce, celery, g rap e fru it, coffee.

FOURTEENTH d a y BREA K FA ST

O ne-half g ra p e fru it , toast, coffee. LUNCH

One egg, to ast, g ra p e fru it , coffee. D IN N E R

Broiled steak , tom ato , g ra p e fru it , coffee. FIFTEENTH DAY

B RE A K FA STO ne-half g ra p e fru it , to ast, coffee.

LUNCHOne egg, tom ato , g ra p e fru it , one slice toast.

D IN N E RTwo lam b chops, one slice to ast, one- h a lf spoonful tom ato catsup , g rap e fru it.

SIXTEENTH DAY B REA K FA ST


One egg, one tom ato , g ra p e fru it , coffee. D IN N E R

Broiled steak , p la in sp inach , orange. SEVENTEENTH DAY

BREA K FA STO ne-half g ra p e fru it , to ast, coffee.

LUNCH One chop, le ttuce, g ra p e fru it .

D IN N E RBroiled steak , tom ato , celery, olives.

EIGHTEENTH DAYBREA K FA ST

O ne-half g ra p e fru it , to ast, coffee. LU N CH

One egg, tom atoes, one-half g rap e fru it, coffee.

D IN N EROne broiled fish, p la in sp inach , one- h a lf g rap e fru it.


G. W. BAYERS 594 Humboldt FRanklin 0969

E. R. BAKER 142 Broadway SOuth 1822

Real EstateLET YOUR BUSINESS BE OUR BUSINESS

Twenty-four years in Denver.You get the benefit of our experience and knowledge of real values in real estate.Special attention given to care of Apartments and Business Property.

“Trades Our Specialty”

If you want to Buy, Sell or Trade call on Highlander Dad G. W. Bayers for real service.

BAYERS & BAKER

SOUTH 1822

Is Our Business

REAL ESTATE(Ground Floor Office)

142 BROADWAYNear Second Avenue


T a b l e o f C o n t e n t s

Page

Appetizers ..............-........ ............. .................... ...... ......... 9

Beverages .................................... -.......................... ____ 11

Bread, Rolls .................... .................... .................. ......... 11

Cakes, Icings _________ ___________ _______ ......... 29

Candy .............................. -....... ....... ......... 57

Cocktails .................................................. . . ......... 65

Conserves ................................................................. ......... 65

Cookies ..................................................................... ......... 69

Desserts ................... ........ --............... ........ -............. ......... 83

Doughnuts .............................................................. ........ . 93

Dumplings and Noodles........................................ ____ 95

Entrees ................. :_______ ______ ______ ------ ..... 96

Fish and O ysters.............. ................. ..................... .......... 100

Frozen Desserts ..................................................... ..........103

Luncheon Dishes ................................................... ..........105

Meats ....................................................................... . ..........109

Pickles, Relishes ................................................... ..........123

Pies and P as try ........... ............. :............................. .:..... .129

Puddings and Sauces............................................ ..........137

Salad and Salad Dressing.................................... .......... 148

Soups ............................... —-.................................... . i.......... 161

Sandwiches ................................ ............................ .....163

Vegetables ........................................-.................... ..... ...164

W affles ................................ .................................... ..........171

Menus .............. ....................................................... . . .173


Compliments

of

The Federal Theatre3830 Federal Blvd.

GALLUP 4967

NORTH DENVER’S POPULAR THEATRE!

SEE AND HEAR THE LATEST AND FINEST

VITAPHONE AND MOVIETONE PRODUCTIONS!

BURNS ELLISON, Mgr.

To Insure a Successful Dinner, Be Sure and Let Us Do Up Your

TABLE LINENHand Ironed (Not Mangled)

COLORADO LACE CLEANING


APPETIZERS

“ MY DAILY C R E E D ”

Let me be a little kinder, let me be a little blinderTo the faults of those about me; let me praise a little more;Let me be, when I am weary, just a little bit more cheery;Let me serve a little better those that I am striving for.

Author Unknown.MRS. E. T. CHRISTOPHER.

Take one-fourth slice of bacon sliced very thin, w rap around a sweet pearl onion, fasten w ith toothpicks and broil. Serve hot. Same is very delicious made w ith stuffed olives.

Mrs. G. W. Bayers.

Take pascal celery and cut in lengths about four inches long, stuff center w ith R oquefort cheese, creamed and serve.

Mrs. E. B. S train.

QUICK CHILI CON CARNEiy2 or 2 lbs. hamburger 1 tablespoonful Mexine Chili1 can tomatoes (No. 2 y2) powder1 can Joan of Arc kidney beans Onions (2 medium) and salt

F ry onion in a little bu tter, add ham burger and chop and stir while it browns. A dd can of tomatoes, chili powder, salt and a little water. Let simmer for forty-five m inutes, about fifteen minutes before serving, add beans and let cook. If a soupy consistency is desired more w ater may be added.

Mrs. F. R. Chapman.

CRAB DELIGHT2 tablespoonfuls chopped

peppers 2 tablespoonfuls butter 2 tablespoonfuls flour y2 teaspoonful mustard x/4 teaspoonful Worcestershire

sauce1 can

Dash of cayenne pepper 1 can stewed and strained

tomatoes, or 1 can tomato soup 1 can American cheese (grated) 1 egg, slightly beaten % can milk

~rab meat

This serves eight. Cook green pepper in b u tte r for five minutes, blend in flour, add seasoning, tomatoes, cheese and egg. Cook a few m inutes, heat the m ilk before adding the o ther ingredients, then crab meat. Serve in p a tty shells, or on rounds of toast. Save one tablespoonful of cheese to be sprinkled on top when serving. Mrs. W alte r W. Buchanan.

H ighlander Mothers’ Cook B ook10

Orders KEystone 7181

Importers

Coffee, Teas and Spices

Manufacturers Baking Powder

Flavoring Extracts Colorings

Syrups

STORES15th at California 15th at Loop M arket

Broadway at Ellsworth

FACTORY AND ROASTING PLANT: 2110 MARKET

Four Pines Tip TopTwin Pines Rock Nook

Colorado’s N ational Playground

Denver Phone

YOrk 1732

ESTES PARK, COLORADOInformation

ESTES PARK MARKET CO.F. E. Brainard, Prop.

LOCATED ON MAIN STREETEstes Park

Phone 123

SPECIAL ATTENTION TO HIGHLANDERS

VIOLIN CELLO BASS VIOL PIANO CLARINET FLUTE OBOE

Harmony, Theory, Ear Training - - - Orchestra and Band Training

Phone SOuth 2421 DENVER 33 South Grant St.

TRUMPETTROMBONESAXOPHONEXYLOPHONEBANJOGUITARACCORDION

A L W A Y S yfesV ?


BEVERAGES

COFFEE SERVICE FOR TWO HUNDRED5 lbs. coffee 4 quarts heavy cream10 gal. water 4 quarts grade A milk

P u t coffee on top of filter paper in trico lato r top and pu t the w ater spreader on top of coffee. Then pour through actively boiling water, two quarts a t a time. W hen all the w ater has been pu t through, draw off two pitchers of coffee from the u rn and put through a second time. In filling the p itchers for serving allow one p a rt cream diluted w ith an equal am ount of milk to four parts of coffee, p u ttin g cream into p itcher before adding the coffee.

N ote—S tart pouring boiling water through coffee about twenty m inutes before it is to be served. I t is most im portan t to have the w ater actively boiling before pouring it through the coffee. Mrs. Carlos A. Richardson.

FRUIT PUNCHy2 cup shredded pineapple 1 pint ginger ale 1 pint lithia water Slices of orange and

Maraschino cherriesPour hot tea over sugar. W hen dissolved add fru it juices

and pineapple. S train into punch bowl over large piece of ice. Just before serving add ice, ginger ale, lithia w ater, slices of oranges and cherries. Carrie E. J . Russell.

1 cup hot tea infusion 1 cup sugar 3A cup orange juice y3 cup lemon juice

HOT GRAPE JUICE1 quart grape juice 2 medium-sized sticks cinnamony2 cup sugar 10 whole cloves

Boil m ixture three m inu tes; allow to cool and strain . Reheat when ready to use. Serve w ith toast sticks.

Frances M. Trunk.

B R E A D

BROWN BREAD2 cups Kellogg’s All-Bran 1 level teaspoonful salt3 cups flour iy 2 cups raisins (nuts if2 level teaspoonfuls soda desired) mixed together

Beat one egg, add one cup sugar, one-half cup dark molasses, two cups butterm ilk, then add above dry ingredients. Bake in slow oven one hour or longer. (Splendid for school lunch pails.)

Mrs. Lorenz F rank .


Compliments of

The

Longmont Farmer’s Milling and Elevator

Company

Makers of

COLORADO’S FAMOUS FLOURS

“Pride o f the Rockies”

“IVhite B eauty”


BUTTER ROLLS1 cake compressed yeast 1 cup sweet milk (lukewarm)3 eggs V2 cup butter or lardy2 cup sugar Vz teaspoonful salt

4 cups flourMore flour may be added if necessary to make a soft dough,

which is, however, stiff enough to knead. S tir the yeast w ith one tablespoonful of sugar till liquid. Add the rem aining sugar and beaten eggs, then add rest of ingredients and knead until smooth. P u t in greased dish. (This can be done at n ight.) In morning divide dough half and half. Take one-half and roll out round like pie crust, but not quite so thin. Then cut like a pie, in sixteen pieces. S ta rtin g at the broad end of the triangle and roll down to the point. Place rolls thus formed on greased pan (not too close together) and set aside u id il tw enty m inutes before serving time. Serve hot. This recipe makes th irty-tw o rolls. Mrs. C. F. Jurgens.

DATE ROLLS24 dates cut fine 1 cup nuts, chopped fine24 marshmallows 36 vanilla waters rolled fine

1 cup sweet creamMix all together, form in a roll and put in ice box for two

or three hours. Serve w ith whipped cream.Mrs. R. S. Allen.

SODA BISCUIT2 quarts sifted flourA piece of butter the size

of an egg 1 saltspoonful of salt

1 teaspoonful soda2 teaspoonfuls cream tartar

and sweet milk or water to make a soft dough

P u t the flour, soda and cream of ta r ta r into a dish and sift three times. Cream b u tte r in flour, add the salt and lastly the milk. Mix as soft as possible. Roll th ree-quarters of an inch thick, cut w ith biscuit cu tte r and bake in a quick oven. This makes a nice crust for all kinds of m eat pies, shortcakes and fruit dumplings. Alice B. Mackintosh.

ROLLS1 cake compressed yeast, soaked y2 cup sugar

in y2 cup water 1 teaspconuul salt1 cup sweek milk 1 cup mashed potatoesy2 cup butter, lard or drippings 2 eggs

1 cup flourH eat the milk, la rd and potatoes, then let stand to cool,

then add sugar, salt, eggs, one cup flour and yeast, and let stand for three hours.

Then add five or six cups of flour, to s tir stiff w ith a spoon. Let stand one and one-half hours. Roll to one-half inch thick on the bread board. Cut w ith a biscuit cutter. Grease on top and fold in half, or one can let them stay round and raise like a large bun. L et rise and bake in ten m inutes in a 450 degree oven.

Mrs. Fanny L. Schneider.


Frocks, Sport Apparel and Hats Are Given Personal Care

DRY CLEANING1228 East Sixth Avenue

SOUTH 7099

GENTLEMEN, YOUR SUITS WILL BE RETURNED LIKE NEW

STEARNS DAIRY COMPANYDenver s Most Famous M ilk and Cream

Visit our new plant and be convinced that there is none better.

CHERRY CREEK DRIVE AND EAST ALAMEDA

PHONES

T A b or 8331 and Y O rk 6973

Ralph Fargino

DE LUXE SHINING PARLOR1628 Curtis Street

I t is here they make Old Shoes look like NEW for 15 cents.

BOYS’ SHOES A SPECIALTY"

FRENCH


HOT ROLLSScald one p in t milk. Cool, add one F leischm ann’s yeast cake

and two tablespoonfuls sugar. Enough flour to make drop batter. Let double in bulk or set over night. Add four tablespoonfuls lard and b u tte r mixed, one teaspoonful salt, scant one-third cup; sugar and beaten white of one egg. Ju s t enough flour to be able to handle dough. Let double and bake as needed. Keep in cold place. W ill make fo rty rolls, medium size.

Mrs. J . G. Houston. jNUT BREAD

Sift together 2% cups flour % teaspoonful salty2 cup sugar 3 teaspoonfuls baking powder

Add one cup milk, one beaten* egg, one cup chopped pecans. Bake in m oderate oven one hour. Make a large loaf.

Mrs. W. Scott Payne.CARAMEL ROLLS

4y2 cups flour 8 tablespoonfuls seeded raisins8 teaspoonfuls baking powder 1 teaspoonful salt2 eggs 4 tablespoonfuls shortening1 cup sugar iy 2 cups milk

4 teaspoonfuls cinnamonSift four tablespoonfuls sugar w ith flour, salt and baking

powder. Rub shortening in very lightly. A dd beaten eggs to milk and add slowly to d ry ingredients to make soft dough. Roll out one-quarter inch th ick on floured board ; brush w ith melted butter, sprinkle w ith sugar, cinnamon and raisins. Roll as for jelly roll. Have p repared four tablespoonfuls b u tte r creamed well w ith four tablespoonfuls brown sugar. Spread this m ixture on bottom and sides of iron skillets (tw o).

Cut dough into two-inch pieces and place w ith cut edges up on skillet. Allow to stand fifteen m inutes and bake in hot oven twenty-five minutes. Remove from skillets and serve.

Mrs. Marsh.BOSTON BROWN BREAD

iy2 cups graham flour y2 cup white flouriy2 cups cornmeal % cup molasses2 cups sour milk . 1 teaspoonful soda1 cup raisins 1 teaspoonful salt

Mix all together, adding raisins and soda last. P u t in tin cans and steam four hours; fill cans only half full.

Mrs. Peoples.CHEESE BISCUITS

2 cups flour 2 heaping tablespoonfuls% teaspoonful salt shortening4 teaspoonfuls baking powder % cup rich milk

Roll very lightly, do not w ork much. Ju s t before pu ttingthem in oven have half package of pimento cheese m elted and brush over each biscuit several times. Bake till light brown.

Mrs. R. L. Batimer.


J. J. Laverty F. J. LavertyP h o n e s : K E y sto n e 8453, R esidence, SO uth 8192

I f no A nsw er, C all M A in 3261

LAVERTY PLUMBING SERVICE CO.HEATING AND VENTILATION

G as A ppliance W o rk - T in Shop in C onnection Residence: 1776 South Corona St. Shop: 2211 Champa St.

DENVER, COLORADO

BEST HOSIERY REPA IR SHOP - - - STELOES SYSTEM

Our Work Is 100 Per Cent Guaranteed to make your hose like new at low price.

THE RUN MENDERS, I n c .522 COMMONWEALTH BLDG. 15TH AND STOUT

THE FOSTER AUTO SUPPLY CO.Wholesale Distributors

Automotive Supplies - Replacem ent Parts - Radio

1550 BROADWAY

Direct Service

P I O N E E R C L E A N E R SMen’s Suits Cleaned and Pressed, 75 Cents

431 BROADWAY PHONE SOUTH 7152

Home-Made Candies Cut Flowers

THURSTON’S CHOCOLATE CABIN2732 West 29th Avenue

GAllup 5768Funeral Sprays Potted Plants

L. C. McCLURECO M M ER C IA L P H O T O G R A P H E R

D E N V E ROne G ood P h o to g ra p h I s W o rth a T h o u san d W o rd s

L e t Me A dv ertise Y our B u sin ess by P h o to g ra p h yR E P R O D U C T IO N W O R K F O R C A TA LO G U ES A N D P R O S P E C T U S E S

L andscape , A rch itec tu ra l, B rom ides an d Slides Studio: 2128 Glenarm PI. Phone MAin 3527


PECAN ROLLS1 cup Log Cabin syrup % teaspoonful salty2 cup pecan meats 2 tablespoonsful sugar2 cups flour 1 tablespoonful shortening3 teaspoonfuls baking powder % cup milk

Mix well and roll oblong one-half inch thick. Sprinkle w ith one-half teaspoonful cinnamon, one-half cup currants, one-third cup sugar and four tablespoonfuls of m elted bu tter. Roll up and cut in one inch slices, dip the cut end in b u tte r and p u t in greased pans; then bake tw enty m inutes in a m oderate oven.

Mrs. R. O. H arris.

GINGER BREAD1 cup molasses 2 Ms cups flourMs cup sugar 1 teaspoonful gingerMs cup shortening Ms teaspoonful cinnamon2 eggs % teaspoonful cloves1 cup boiling water with2 level teaspoonfuls of soda

Mrs. Griffith.

GRAPENUT BREAD1 cup grapenuts soaked 10 Sift together:

minutes in 2 cups sour milk 4 teaspoonfuls baking powder1 cup sugar 1 teaspoonful soda1 egg Pinch salt

4 cups flourMakes two loaves. L et stand tw enty m inutes, then bake in

moderate oven forty-five minutes. Mrs. T. L. Eaton.

DATE BREADOne cup chopped dates, one teaspoonful soda in the dates.

P u t one cup boiling w ater over dates and soda. Let cool a little, then add one-half cup sugar, one egg, one and tw o-thirds cup flour. Bake in loaf for fo rty minutes.

Mrs. Jam es R. Macon.

ROLLS1 cup sugar 1 large spoonful shortening1 egg 1 teaspoonful salt

3 cups warm milkDissolve one cake F leischm ann’s yeast, enough flour for

dough. Knead un til smooth. Mix a t night, make rolls the next morning. Let raise very light. Bake tw enty m inutes. This also makes a good foundation for coffee bread or cinnamon rolls.

Mrs. J . Anderson.

ICE BOX BISCUITSNoon—One cake F leischm ann’s yeast to soak in one cup of

cold w ater, p u t in re frigerato r. Evening—Add one cup of flour, beat till smooth, pu t back in ice box. Next m orning— Three-

H ighlander Mothers’ Cook B ook18

Columbine Broom“AClean ”

TELEPHONE SOUTH 0460

If your neighborhood grocer does not carry them, insist that he does. All blind peddlers do not sell brooms made by the blind. See that your broom carries “Columbine” label.

Manufactured by the

COLORADO INDUSTRIAL WORKSHOP FOR THE BLIND

618 East Arizona Avenue DENVER, COLO.

QUALITY REMAINS AFTER PRICE IS FORGOTTEN

JENSEN’S MARKETSFOR BETTER MEATS

W hat Jensen Means

J u s t

E x t r a o r d in a r y

N e a t

S er vic e

E x c e l l e n t

N o u r is h in g

S e l e c t io n s

2920 East Sixth AvenuePhone YOrk 6111

1124 East Sixth Avenue 900 South Pearl StreetPhone SOuth 3397 Phone SOuth 4467

YOUR B U SIN ESS IS A PPR E C IA T E D


quarters cup of lard , soft enough to beat in two cups of cold or potato w ater, three teaspoonfuls of salt, one-half cup of sugar, add enough flour to make a soft dough. P u t back in ice box until next morning, then bring in enough dough a t a time fo r a meal, and trea t as any yeast biscuits. Let raise for fou r hours. Dough will keep three or four days. Mrs. E zra Elledge.

BAKING POWDER BISCUITS2 cups flour 2 tablespoonfuls fat4 teaspoonfuls baking powder About % teaspoonful salt

Mix and sift d ry ingredients. Rub in fa t w ith tips of fingers, or chop in w ith knife. Add m ilk gradually to make a soft dough, use a knife in mixing. Toss on a well-floured board. P a t and roll out to one inch thickness. Cut w ith biscuit cu tter dipped in flour. Place close together on an oiled pan and bake in a hot oven, 450 degrees F., ten to fifteen minutes. F o r emergency biscuit increase m ilk to one cup and place by spoonfuls on greased tin or in greased muffin pans and bake.

Mrs. J . V. Luciano.

PARKER HOUSE ROLLS1% cups flour 1 eggy2 teaspoonful salt 1 tablespoonful sugar3 teaspoonfuls baking powder % cup milk

t4 cup MazolaSift together dry ingredients. Mix together milk, Mazola,

sugar and egg beaten light. Add to d ry m ixture. T urn out on floured board and roll to one-quarter inch thickness. Cut in rounds. Grease each to form a hinge. Brush w ith Mazola and bake in a very hot open about tw enty minutes.

Mrs. G. C. W atcher.

SOFT GINGERBREAD1 cup molasses 1 cup hot water1 cup sugar 4 cups floury2 cup melted butter V* teaspoonful salt

1 teaspoonful ground ginger 1 teaspoonful soday2 teaspoonful ground cinnamon

S tir molasses, sugar and b u tte r together. Add hot water. Add flour, salt, soda and spices sifted together. Beat well and bake in well-greased pan in m oderate oven for half an hour.

Mrs. T. J. O ’Connor.

POTATO PUFF DINNER ROLLS1 cup mashed potato % cup sugar (scant)1 compressed Fleischmann yeast 3 eggs y2 cup butter or shortening Flour1 cup warm water 1 teaspoonful salt

Soak yeast in warm w ater until dissolved. Add enough flour to make b a tte r like pancakes. A dd salt. A dd sugar. Set this above a t 3 :00 p. m. L et rise till night, then add the th ree


MADISON PHARMACY12th Avenue and Madison

YORK 6412 AND 7081

“ Y o u r Neighborhood Druggists”

BONITA PHARMACY6th Avenue at St. Paul Street

YORK 5376 AND 5275

“Right-Away Delivery”

SCHMID BARBER SHOPHas adopted every practical advancement introduced into m odern barbering. All

instrum ents are sterilized before and after using.

Located for Eighteen Years at

1205 EAST 13TH AVENUE

Phone YOrk 2307-W

G. G. HOLMES HERMAN A. REULEHighlander Dad Ex-Highlander2925 West 25th Avenue GAllup 6849

GRANADA THEATRE(AN INDEPENDENT)

“TALKIES AT TH EIR BEST”ALWAYS A GOOD SHOW

Time of Shows: 7:15 and 9:00 P. M.Continuous Sundays and Holidays: 2:30 to 11:00

ADMISSION 10c AND 25c


beaten eggs, b u tte r and flour to make stiff dough for biscuits. Let this set and rise till noon next day. Knead, roll and cut. Let rise till light. Bake tw enty minutes.

Mrs. Louise Sydow.

NUT BREAD2 cups flour % teaspoonful salt2 teaspoonfuls baking powder 1 cup English walnuts!/4 cup sugar cup raisins

Beat one egg in large cup and add m ilk to make cup full. Mix stiff, pu t in greased p an ; set to rise five minutes. Bake in slow oven.

Mrs. E. H. Abbott.

MUFFINS% cup butter ^ teaspoonful salt% cup sugar % cup milk1 egg 2 cups flour

3 teaspoonfuls baking powderCream bu tter, add sugar and beaten egg. S ift baking

powder and flour and salt together— add to m ixture. Bake about one-half hour. (M akes eight muffins.)

Mrs. Ivy Sherbondy.

SALLY LUNS3 eggs V2 cup butter2 cups sweet milk y2 cup sugar

3 teasponfuls baking powderS tir as stiff as pound cake and bake in gem tins. A delicious

hot b reakfast bread. Mrs. George Strobeck.

RICE MUFFINS1 cup milk 1 cup flour1 teaspoonful baking powder

y2 teaspoonful saltMrs. 0 . F. Deaner.

NUT AND RAISIN ROLLS2V2 cups flour 4 teaspoonfuls baking powdery2 teaspoonful salt 1 tablespoonful sugar5 tablespoonfuls shortening 1 egg% cup milk Butter, raisins and chopped nuts

S ift flour, baking powder, salt and sugar—add m elted shortening and beaten egg to milk and add to flour, m ixing well. Turn out on board, knead lightly and roll very thin. Cut into four inch squares, spread w ith bu tter, sugar, raisins and nuts and roll up. Press edges together, brush w ith egg yolk mixed w ith w ater and sprinkle top w ith sugar. Let stand in greased pan for fifteen minutes and bake in a m oderate oven tw enty to twenty-five minutes. Mrs. Thomas B. W alsh.

2 eggs1 cup boiled rice

Beat eggs, add rice


Phone YOrk 8932

W. L. COOLEY’S BARBER AND BEAUTY SHOPPE

Phone TAbor 7351 Theodor Braff, Manager

RUN-MENDERS, I n c .Stelos System

DENVER, COLORADO 525 Commonwealth Building 15th and Stout Streets

Dry Goods Notions

WOLFINBARGER DRY GOODS CO.All-Leather Shoes for the Entire Family

Men’s, Women’s and Children’s Furnishings“ B e s t Q u a l i t y a t a L i t t l e L e s s ”

2093 South Broadway Phone SOuth 1145-W

HIGHEST PRICES PAIDfor

Diamonds, Old Watches, Old Gold, Gold Teeth, Old-Fashioned Jewelry, Silver and Platinum

COLORADO JEWELRY MFG. CO.1526 Cham pa Street, Room 20

THE CLEANHEAT COAL CO.900 West Bayaud Avenue

CALL SOUTH 0456

We Deliver Anywhere

ERVINGTON FLORAL SHOPCUT FLOWERS : FLORAL DESIGNS : PLANTS

Telephone SOuth 5533 38 Broadway

12th Avenue at Madison StreetMrs. Hoffman, Operator DENVER

H ighlander Mothers’ Cook Book 23

GRAHAM, BRAN MUFFINS1 cup graham flour 1 cup bran y2 cup ordinary flour !/4 cup sugar % teaspoonful salt

1 egg1 teaspoonful soda 1 teaspconfu! baking powder 1 cup sour milk 4 tablespoonfuls dark karo

4 tablespoonfuls melted fatMix well, half fill muffin pans. Bake about fifteen or tw enty

minutes. Mrs. C. V. Carlson.

DATE MUFFINS2 cups flour3 teaspoonfuls baking powder y2 lb. dates Salt

Mrs. E verett Foster.NUT BREAD

1 y2 cups light brown sugar y2 teaspoonful salt1 teaspoonful soda (rounded) 3y2 cups flour

dissolve in some milk 1 cup pecan meats, chopped2 eggs beaten 2 cups sour milk

Mix in order given and bake slowly one hour.Mrs. F red L. Taylor.

% cup sugar y2 cup butter 1 egg% cup milk

FIG LUNCHEON MUFFINSF irs t boil one cup of cooking figs for ten minutes. Drain,

clip the stems and chop. Cream together four tablespoonfuls b u tte r and one-fourth cup sugar. Add one beaten egg, one-half cup B rer Rabbit Molasses and one-half cup water. To this add two cups flour sifted w ith four teaspoonfuls baking powder, one- half teaspoonful soda, one-half teaspoonful salt, one-half tea spoonful ginger, and one-half teaspoonful cinnamon. Add the figs and beat well. Lastly stir in three-fourths cup bread crumbs*. Pour into greased muffin tins. Bake in m oderate oven (350 F ) fifteen to tw enty minutes. This recipe makes about sixteen muffins. Mrs. W. H. Rover.

NUT BREAD1 egg1 scant cup milk 1% cups flour y2 cup nuts

1 cup brown sugar y2 teaspoonful salt 1 y2 teaspoonfuls baking powder 1 cup dates

Mix and bake for forty-five m inutes to one hour.* Mrs. Andrews.

NUT BREAD1 cup brown sugar 3 teaspoonfuls baking powder1 y2 cups sweet milk 1 egg4 cups flour 1 teaspoonful salt

1 cup nut meatsB eat egg well, add sugar, m ilk and n u t meats. Sift dry in

gredients th ree or four times. Add to m ixture. P u t in one large or two small bread pans. Let raise tw enty minutes. Bake in moderate oven three-fourths hour. Mrs. Baugh.

24 H ighLander Mothers’ Cook B ook

TEXACOHOUSEHOLD NECESSITIES

Texwax

For Sealing Fruit, Jellies, Jam, Preserves, Etc.

Liquid Wax Dressing

An Ideal Dressing for Hardwood and Varnished Floors, Furniture, Woodwork, Etc.

H ome Lubricant

An Oil for the Lubrication of Sewing Machines, Electric Washers, Bicycles, Phonographs, Etc.

THE TEXAS COMPANYU. S. A.

12th and Madison Phones FRanklin 1172 and YOrk 4169

Chain Red & White Stores

CREED’S FOOD STOREOur New Store at East Colfax and Elm—Phones FR. 3457 and YOrk 2194

Quality and Service Always L. S. Creed, Owner

AMERICAN BEET SUGAR COMPANY

Denver, Colorado

Compliments

of

TITLEY MACHINERY & WELDING CO.

1516 18th Street

KEystone 2432


CORNMEAL MUFFINS

To one tablespoonful shortening, add one egg, one cup milk, pinch of salt, two teaspoonfuls baking powder, two tablespoonfuls sugar, one cup cornmeal, one cup flour. Mix well and bake in a hot oven. Jessie Firebaugh.

CINNAMON FLOP

One cup sugar, one tablespoonful bu tter, one cup milk, two teaspoonfuls baking powder, flour enough for th ick batter. Cover with cinnamon, brown sugar, b u tte r and a little flour and bake.

Mrs. Ralph Timblin.

CORN BREAD% cup cornmeal 1% cups flour4 teaspoonfuls baking powder teaspoonful salt .2 tablespoonfuls sugar 1 cup m ilk2 tablespoonfuls shortening 1 eg g

Sift together cornmeal, flour, baking powder, salt and sugar. Add milk, melted shortening and well beaten egg. Mix well. Grease pan and bake about thirty-five m inutes in hot oven.

Mrs. Wise.

CHEESE STICKS

Mix together one pint gra ted cheese, one p in t flour, two tab lespoonfuls bu tter, two teaspoonfuls baking pow der and one-half teaspoonful salt. Mix w ith m ilk and roll like pie crust. Cut in four or five-inch strips. Bake in a quick oven.

Mrs. 0 . C. Wells.

BISCUIT2 teacupfuls flour Milk or waterV2 teaspoonful salt 4 teaspoonfuls baking powder

y2 tablespoonful shorteningP u t flour in bowl. Mix w ith baking powder and salt. Mix

shortening thoroughly w ith flour, baking pow der and salt. Add milk or w ater, slowly s tirrin g un til dough is soft, not stiff. Place in hot oven a fte r brushing biscuit w ith m elted shortening. Bake about fifteen m inutes. Mrs. A. R. Wilson.

VIRGINIA SPOON BREAD

One cup of white cornmeal, scald to a th ick mash. Two eggs and one tablespoonful of sugar beaten w ith one p in t of sweet milk. Use separate bowl. Add to scalded meal, then add half teaspoonful salt and two teaspoonfuls baking powder. S tir thoroughly. Pour in a hot baking pan in which is a tablespoonful of m elted lard. Dip the grease th a t rises around the pan and spread over the m ixture. Bake in serving dish. Bake for one- half hour in a hot oven. Serve w ith spoon.

Mrs. F ran k S. Ferguson.


TelephoneTAbor2503

RESTAURANT

1651 Curtis Street Denver, Colorado

WOOD’S GROCERY AND MARKETFancy Groceries and Meats

At Reasonable Prices

TELEPHONES YOrk 7841 and YOrk 7842

We Deliver

1109 Ogden Street Denver, Colorado

N A T U R A L R A W M I L K

Produced and bottled under city inspection from our own Tubercu

lin Tested herd.

MONARCH DAIRYSince 1884

• A. W. Ball Phone YOrk 5062

“Quality’’


BREAKFAST BUNS1 cup mashed potatoes 1 cup warm water1 cup sugar 1 cup soft yeastFlour as for bread sponge Pinch of salt

S tir together in m orning and rise un til light. Then form into loaf w ith tw o-thirds cup of lard, and set in warm place to rise until had time to rise. Form into small cakes placing fa r apart in pans. Rise till m orning and bake. (Forty-five nice buns.) Mrs. Elkins.

OATMEAL BREADScald with 2 cups hot water.When warm add 2 cups sponge 1 cup walnuts

Flour to mix soft.Let rise once and p u t in tins. Mrs. Norwood.

HOT GINGER BREADPinch salt V2 cup shortening 1 teaspoonful soda 1 teaspoonful ginger

2 teaspoonfuls cinnamonFlour to make not too stiff batter. Bake about one-half hour,

in pan nine inches by fourteen inches, and serve hot. Can also be served w ith a ho t sauce.

Hot Sauceiy 2 cups sugar 3 tablespoonfuls flour

Butter large pieceHot w ater to make the sauce the consistency you desire. Let

come to a boil. Mrs. Gramcko.

y2 cup sugar % cup molasses 1 large egg 1 cup sour milk

2 cups oatmeal y2 cup sugar1 tablespoonful salt2 tablespoonfuls lard

RICE MUFFINS1 cup boiled rice1 cup sweet milk2 eggs well beaten2 tablespoonfuls melted butter

Mix into soft b a tte r and muffin tins.

1 tablespoonful sugar y2 teaspoonful salt 3 teaspoonfuls baking powder 1 y2 cups of flour

drop from spoon into hot greased Mrs. Elwood Tammany.

NUT BREAD

Pour three-fourths cup cold w ater over one-half cup brown sugar. As soon as lumps in sugar are dissolved add one-half cup molasses, three-fourths cup sour milk. S ift together one cup bread flour, one teaspoonful salt, two teaspoonfuls baking powder, three-fourths teaspoonful soda. Add two cups graham flour unsifted. Combine m ixtures and add three-fourths cup w alnut meats cut in ra th e r large pieces. Bake in a greased bread pan from one and one-half to two hours in slow oven.

Mrs. A. W. Carlson.


BUDDY SQUIRREL NUT SHOP837 16th Street—KEystone 8067

Hot Off the Fire - - Always Freshly RoastedSeasonal Novelties - - “Buddy Sez”

Have beeji catering to the wishes of Highlander Boys in the one-half year we have been here. ¥ e want them to come.

Now and always we are for

“DENVER’S HIGHLANDER BOYS”

“Mickie” and “Jackie”

Watches Diamonds Jewelry

K O RT 7& S O N S X

EX PERT WATCH REPA IRIN G

J e w e l r y R e p a ir in g - D e s ig n in g

1547 Champa Street Phone TAbor 4660

MOFFITT’S BARBER SHOPThe Barber Shop of Class

We can make every Highlander look like a real soldier. Our beauty shop will make girls out of mothers.

MOFFITT’S1648 Curtis Street


DATE BREAD1 pkg. dates—seeded and cut in half

Pour over IV2 cups boiling water.Let cool.

Sift together:3 cups flour iy2 cups sugar1 small teaspoonful soda 1 teaspoonful baking powder1 teaspoonful salt Add 4 tablespoonfuls sour cream

(If m ilk is used add one tablespoonful bu tter.)2 eggs, beaten light.Add dates and one cup chopped pecans. Bake in m oderate

oven one hour. Makes two loaves.Mrs. Lym an E. Bishop.

CREAM SCONES4 teaspoonfuls baking powder 4 tablespoonfuls butter2 teaspoonfuls sugar 2 eggsy2 teaspoonful salt. y2 cup cream

2 cups flour (enough to make a soft dough)Sift flour, baking powder, sugar and salt, pu t in b u tte r with

the tips of fingers, add eggs well beaten, and cream. Toss on floured board, pat and roll to three-fourths of an inch in th ick ness, cut in squares, brush w ith white of egg, sprinkle w ith sugar, bake in hot oven about fifteen minutes.

Louise N. Tasher.

EGGLESS MUFFINS2 cups flour 1 teaspoonful salt1 cup milk 2 tablespoonfuls sugar4 teaspoonfuls Royal bak. pdr. 2 tablespoonfuis shortening

Mix and sift dry. Add milk, s tir un til all lumps are out. Add m elted shortening, beat well. Bake in hot oven about tw enty to twenty-five minutes. Mrs. H. M. Browver.

CAKE AND ICING“ Cake is to the appetite, w hat m irth is to the m elancholy . 71

MARRIAGE CAKE

Take five pounds of fervent devotion, three pounds ex tract of faithfulness, four quarts of heartfe lt satisfaction, one pound each of prudence and good nature , six scruples each of confidence and m ature deliberation, eight ounces each of gentleness and modesty, twelve scruples of m atrim onial fidelity, two pounds connubial felicity, three quarts ecstatic enjoym ent, one pound each of patience, industry and economy, nine ounces each of discretion and benevolence, four ounces of neatness, one-half pound seeds of v irtue, one ounce essence of purity , seven pints sweetness of disposition. Add to this one quart balm of a thousand ills,


Phone TAbor 7087 Geo. McGinitie, Representative

ASK YOUR GROCER OR MARKET for

“DENVER BRAND’’Pickles - K raut - Catsup

Put up by

THE DENVER PICKLE COMPANY840 Navajo Street

CASH BUSINESS ONLY

YELLOW FRONTRegistered

SHOE R EPA IR FACTORYPHONE KEYSTONE 0790

Twenty-six Years in the Same Block - Repairing While You Wait Work Called for and Delivered Without Extra Charge We Pay Return Postage on Work Amounting to $1.00

Prices Subject to Change Without Notice

1533 Champa Denver, Colorado

THE BY-RITE GRO. & MARKET615-619 East Alameda

High Quality M erchandise at Reasonable Prices

Free Delivery

PHONES SOuth 2484 and SOuth 8573


five pints cream of excellence, one gallon milk of hum an k in d ness, one hundred grains common sense. Mix thoroughly w ith cheerfulness, then pour into the golden bowl of domestic happiness, lubricated w ith the oil of gladness and bake in the oven of blessedness, heated w ith the fire of true love. W hile warm, spread w ith a frosting of gracefulness. In the center, place the star of hope encircled w ith a w reath of smiles, interw oven w ith pinks of perfection and fastened w ith golden cords of harm ony and silver threads of accord. E d ith Keegan Bate.

CRUMB CAKE4 cups flour y2 lb. butter

2 cups sugarGrate one small nutm eg. Mix butter, sugar, nutm eg and

flour together well. Then take out four tigh t handfuls of this and sprinkle on m ixture ju s t before p u tting in the oven. A fter taking out four tigh t handfuls of above m ixture, add four eggs. One cup sour or sweet milk. If sour milk, use one scant teaspoonful soda; if sweet milk, use two level teaspoonfuls of baking powder. A fte r p u ttin g in pan or pans, sprinkle on top the four handfuls. Bake thirty-five m inutes in a very m oderate oven. Makes a very large or two small cakes. W ill keep moist two or more weeks. Mrs. Ben F. Stapleton.

SPONGE CAKE6 eggs 1 level teaspoonful cream1 cup sugar of tartar1 cup Swansdown flour (sift 1 teaspoonful lemon and

four times) vanilla% teaspoonful salt

Bake th irty m inutes in oven 350 degrees. Beat whites until stiff, add salt and cream of ta r ta r together, then add sugar. Beat yolks separately, then add next ex tract and last flour.

Mrs. H. J . Bruggem an.

NUT AND DATE CAKE1 cube butter % teaspoonful salt1 cup sugar and 1 tablespoonful 1 teaspoonful vanilla

crisco creamed together 1 cup chopped English walnuts3 eggs well beaten Over 1 pkg. sliced dates

P our one cup hot w ater and add one teaspoonful baking soda, let cool, then add enough flour to make a nice soft dough, about two cups, m ix all ingredients together. F rosting : pulverized sugar, vanilla, m elted bu tter, cream and beat. F or the center layer, add one teaspoonful cinnamon. Bake in th ree layers or can be baked in loaf. Mrs. B ert Slearson.


PIGGLYWIGGLY

YOIIIL DOLLAR. DOESITS FULL DUTY AT

PIG G LY W IG G L Y


BURNT SUGAR CAKE

Place pan on fire, let it get hot, p u t in one-fourth cup sugar and stir constantly. Let it actually burn and throw off intense smoke, then add hot w ater to make a medium syrup. Cream one- half cup b u tte r and one and one-half cups sugar, yolk of two eggs, add three tablespoonfuls b u rn t sugar syrup, one teaspoonful vanilla, one and one-half cup flour, one cup cold w ater. Beat five minutes, then beat in another one-half cup flour and two teaspoonfuls baking powder. Then add beaten whites of two eggs. Bake in two layers and cover w ith white frosting.

Mrs. B. W. Doyle.

DEVILS FOOD CAKE1 cup sugar 1 tablespoonful shortening1 cup sour milk 1 teaspoonful soda2 squares chocolate 1 y2 cups flour

Mix sugar and shortening together. Then cream eggs, then add milk m ixed w ith soda, then flour. L astly mix chocolate and beat. Bake forty-five minutes. Mrs. W illiam Aitken.

RAISIN CAKE

One and one-half cup raisins (boil one-half hour and save juice). One-half cup b u tte r and la rd mixed, one cup sugar, two eggs, one teaspoonful cloves, one teaspoonful cinnamon, one tea spoonful (level) soda, dissolved in one cup raisin juice, flour to thicken. Bake in layers, and nu ts or other fru it can be added and baked in a loaf as fru it cake. Mrs. C. E. Lutz.

ANNIVERSARY CAKE

Five tablespoonfuls butterine, one and one-fourth cup sugar, one egg yolk mixed w ith scant three-fourths cup milk, two cups flour, to which has been added two tablespoonfuls cornstarch, two and one-half teaspoonfuls baking powder, flavoring, and whites of four eggs (beaten stiff). Cream, b u tte r and sugar, adding o ther ingredients in order given. Lastly fold in stiffly beaten egg whites. Bake in greased pan in ra th e r hot oven. Frost as desired. Mrs. H. C. M cKinstry.

WHIPPING CREAM CAKEy2 pint cream whipped 1 cup sugar

(not too dry) 1 level teaspoonful bakingYolks of 3 eggs well beaten powderSift 1̂ 4 cups pastry flour

Sift three times and add to above. F lavor to suit. Add three egg whites well beaten. Bake in m oderate oven. Can be made either in layer or loaf and iced w ith any favorite icing.

Mrs. A. C. Kimmell.


SE CHEVERELL-MOOREDRUGGISTS

Denver, Colorado

FIVE STORES Navajo Street, Cor. W. 37th Ave.

Tejon Street, Cor. W. 41st Ave. Lowell Blvd., Cor. W. 32nd Ave.Eliot Street, Cor. W. 25th Ave. Clay Street, Cor. W. 32nd Ave.

66We Cover North Denver”

SEMORE for Drugs

THE HIGHLANDER SERVICE BUREAUDENVER, COLORADO

WHERE YOUNG MEN ARE HELPED TO

—determine the kind of work for which they are best fitted—plan an educational program to fit them for specific voca

tions—secure positions of responsibility in the city —make the best possible use of their spare time —plan a personal development program

“Let Guy Do Your Work”A HIGHLANDER DAD

HADSALL’S AUTO REPAIR SHOP840 East 16th Avenue

YORK 2942

Residence Phone YOrk 3737


QUICK COFFEE CAKE1 y2 cups flour 2 tablespoonfuls shorteningy2 teaspoonful salt 2 teaspoonfuls baking powder1 egg 1 cup sugar

1 cup milkSift together flour, baking powder, salt and sugar. Combine

beaten egg, milk and m elted shortening. S tir the liquid into the dry ingredients. P our out in a shallow pan. Sprinkle surface with sugar, cinnamon and nuts in proportion of one teaspoonful cinnamon to one-fourth cup sugar. Dot occasionally w ith bits of butter. Bake in ho t oven (400 degrees F .) twenty-five to th irty minutes. Mrs. A. Lidman.

SUNSHINE CAKE6 eggs Pinch salt j1 y2 cups Swansdown 1 y2 cups sugar4 tablespoonfuls hot water 1 teaspoonful cream tartar

Teaspoonful vanillaSift flour five times and sugar five times. Separate eggs,

beat yolks five minutes. Beat half of sugar in yolks five m inutes, then beat in o ther half sugar, five minutes. B eat whites five minutes. A dd cream of ta r ta r and salt to whites. Beat yolks and whites together thoroughlv, add flour slowly, also w ater. !

Mrs. M. C. Click.

ANGEL FOOD CAKE

One and one-fourth cup sugar, one cup flour, one-fourth tea^ spoonful cream of ta r ta r , sifted together three times, one and one- fourth cup egg whites, one teaspoonful salt, beat in eggs. W hen eggs are fro thy add three-fourths teaspoonful cream of ta rta r , continue beating un til stiff, then fold in flour, one-quarter tea^ spoonful almond, th ree-fourths teaspoonful vanilla. Bake from twenty-five to fo rty m inutes. Mrs. Udlock.

CHOCOLATE CAKE

One cup sugar, one egg, one and one-half cup flour sifted with one-eighth teaspoonful salt and one teaspoonful baking powder and one cup milk, two squares chocolate and one-half cube butter m elted, one level teaspoonful soda, three tablespoonfuls hot w ater. Vanilla. Mrs. F. S. Andrews.

CAKE AND ICINGCocoanut Filling and Icing

1 y2 cups granulated sugar y2 teaspoonful vanilla extracty2 cup water Few drops lemon juice2 egg whites 1 cup fresh cocoanut

Cook sugar and w ater slowly w ithout s tirrin g un til syrup spins a thread. P our slowly over beaten egg whites. Beat until thick. A dd flavoring and spread between layers and on top of cake. W hile icing is soft, sprinkle th ickly w ith cocoanut.

Mrs. Mike T ram utto.


1c per bar and easier thanmaking a batch o f candy!

Y our grocer has L e w is ’ L ye now or he can ea sily g e t i t fo r you. To sa fe guard you r ow n in teres ts , be sure you g e t L ew is’. F ifteen sepa ra te te s ts before packing insure its w onderfu l s tren g th and p u rity , and you r certa in success in m aking soap.

There Are 35 Soap Recipes in Our Free

Book

Make Pure, Home-Made Hard Soap This Easy Way—NO BOILING

You know th e re ’s no th ing’ like pure, hom em ade soap fo r w a sh in g clothes. T hey seem to a lw a y s g e t c lean e r a n d w h ite r an d w ith so m uch less rubb ing . A nd of course hom em ad e soap is ea sy on y o u r hands. T h a t’s because th e so a p you m ak e y o u rse lf is free fro m in ju rio u s chem icals an d fillers, a n d because a ll th e beneficial n a tu r a l g lycerine is le f t in.A nd th en consider w h a t you save. Y ou can m ak e w o n d erfu l h a rd soap w ith L ew is’ L ye a n d i t w ill only cost you a b o u t one cen t per b a r ! T h a t’s real econom y.I t ’s so e asy w ith L ew is’ Lye, too. J u s t send fo r th e in te re s tin g a n d v a lu ab le recipe book. I t w ill te ll you ex ac tly how to m ake fine h a rd soap w ith ou t boiling; how you can quick ly m ake flo a tin g soap a n d soap chips. T h ere a re 36 p rize soap recipes in th is book.

togeth er w ith hundreds of suggestions fo r the use of L ew is’ L ye in and around you r home. These va lu able suggestions and recipes are you rs fo r the a sk ing.

THE PENNSYLVANIA SALT MFG. CO.Dept. L202

30 North LaSalle St., Chicago, 111.You can’t be sure of success unless you g e t

LEWIS’ LYE

Dyeing Glen Bogies Our Specialty

It will be easy to change the color of your Glen Bogie. Make it one of the new winter shades. Your exact measurements are taken, the garment thoroughly cleaned, dyed, reshaped and finished—all by experts. You’ll find a Glen Bogie dyed or cleaned by the New Method exceedingly satisfactory.

Dyeing Glen Bogie

COATS - DRESSES$4.00

Aeo^Cet^od)CLEANERS 8c DYERS

COLFAX AND OGDEN

YORK 9091


HOMESTEADER’S CAKEPut in saucepan: y3 cup lard

1 cup brown sugar Pinch of salt2 cups raisins *4 of a nutmeg1 cup water 1 teaspoonful cinnamon

y3 teaspoonful of cloves.Boil all together three minutes. W hen cool add one tea

spoonful of soda dissolved in warm water, add two cups of flour, sifted w ith one-half teaspoonful of baking powder. This cake improves w ith age. Mrs. Lucas Younger.

SOUR CREAM CAKE1 cup sugar y2 teaspoonful soda2 eggs 2 cups flour1 cup sour cream iy2 teaspoonfuls baking powder

1 teaspoonful lemon extractBeat sugar (egg yolks and cream together). S ift in flour,

soda, baking powder and flavor. Add whites of eggs beaten to a stiff froth. This m akes a tw o-layer cake.

Mrs. F ran k M artin.

NUTMEG CAKE1 cup sugar 1 cup sour milk1 egg 1 teaspoonful soday3 cup butter V2 cup ground raisins1 nutmeg 2 cups flour

Cream b u tte r and sugar, add slightly beaten egg yolk and beat until light. Add milk, then flour and raisins, dissolve soda in a little hot w ater, add beaten whites. Bake in layers. Makes a two-layer cake. Mrs. Anna Stanley.

JELLY ROLL4 eggs (beaten light) % cup flourSA cup sugar 1 teaspoonful baking powder

Pinch of saltBake in quick oven, tu rn out on dam pening cloth, spread

with jam or jelly and roll. Hold together w ith toothpicks if necessary. Mrs. H. N. Espildson.

CRUMB CAKETwo cups flour, th ree-fourths cup bu tter. Mix as fo r pie

crust, then add one cup sugar, s tir well and tak e out one cup of the m ixture fo r the top of the cake. Add to o ther p a r t of m ixture : One cup raisins, one teaspoonful cinnamon, one teaspoonful soda, one cup sour milk, one egg, pinch of salt. Mix together well, pour in flat pan, sprinkle m ixture saved over top of cake and bake in m oderate oven. Mrs. M artin P. Miller.

ICINGPow der sugar, add a little bu tter, cream and flavor w ith

lemon. Spread over cake and trim w ith whole nut.Mrs. Leila Bryan.


La Fayette'\JLTS-F

America Theatre Building 16th and Curtis Sts.

KEYSTONE 4450Denver, Colorado

PHOTOGRAPHSLive Forever

Photographs The Best

Exclusive Styles

i i

CopiesMade from old or new

Photographs

i i

Finishedin

Neutrel

“I finally hahave it ”

THANKS to 1 Mother and the girls” many a man has been urged to have

his photograph made. Have y o u had your picture taken this year?

We specialize in professional photography of the best—portraits that record personality, not mere features.

Gold Tonesor

Oil Colors

i i

Portrait Framing The Finest Line of

Hand Carved Frames Twenty Styles to

Choose From

Reasonable‘Prices

La Fayette Fults


COFFEEy2 cup butter1 cup light brown sugar2 eggs% cup strong coffee % cup milk or cream 1% cups flour

FR U IT CAKE2 teaspoonfuls baking powder

V2 lb. white raisins Vs lb. sliced citron % lb. glazed pineapple and

candied orange % cup maraschino cherries

Cream butter; add sugar, egg yolks, coffe and milk, sift together flour and baking powder and add slowly, add fruit, which has been slightly floured and fold in beaten whites of eggs. Put in greased tube loaf pan, in moderate oven at 325 degrees F., increased to 350 degrees F., baking from sixty to ninety minutes.

Mrs. O. H. Loe.

D A T E CAKEOne cup dates, cut up. Pour over these one cup of hot water

in which one teaspoonful soda is dissolved, one tablespoonful butter, one cup sugar, one egg beaten light, one and one-half cup flour, pinch of salt, one cup nuts and one teaspoonful vanilla. Bake forty-five minutes. Mrs. Frank L. Lauib.

S W A N S D O W N CHOCOLATE CAKEOne and one-half cups sugar, one-fourth cup butter, two cups

Swansdown sifted three times, one and one-quarter cups sour milk or cream, three eggs, one level teaspoonful soda in little hot water, two squares chocolate, and vanilla flavor.

Mrs. W. T. Bruning.

W H IT E CAK E1% cups white sugar V2 cup butter or 1 cube

1% cups cold water 2 y2 cups Swansdown flour

(measured after sifted once)

teaspoonful salt1 teaspoonful vanilla2 teapsoonfuls baking powder 4 egg whites.

Cream butter and sugar well, add water and flour, beat eggs slightly, then add two teaspoonfuls baking powder, beat stiff and add last. Put in layer tins. A chocolate cake may be made by melting two squares B aker’s chocolate, adding last.

Mrs. E. C. Nordlie.

A L M O N D C A K EV2 lb. ground almonds 2 level teaspoonfuls ground% lb. ground citron cinnamon

teaspoonful salt Grated rind % orangeXA teaspoonful ground cloves 9 or ten eggs, according to sizeteaspoonful ground cardamon 1 cup sugar

seedM ix sugar and spices, yolks of eggs w ell beaten. Beat

thoroughly, add nuts and citron, fold in egg whites. Line baking pan with paper, burns easily. Bake in moderate oven sixty minutes. Do not open door first tw enty minutes.

Mrs. Clark G. M itchell.


FREE FINGER WAVINGFor Six Months with Each of Our Eugene Permanents

A ll B ran ch es of B e au ty W o rk D one by M arinello G ra d u a te s

H o d g e s B e a u t y S h o pMa y S. H odges,, Prop.

2212 East Colfax Ave. YOrk 7915

Complimentsof

V. S. L. BATTERY DEALERof

DENVER

M. L. CARLSONCONTRACTOR

4483 Newton Street GAllup 6498

Phone YOrk 2504 Phone YOrk 2505 Phone YOrk 2506

PATRONIZE

THE MODERN GROCERY MARKET CO.921 East 11th Avenue

Complimentsof

DUPLERS ART FURS1532 Stout Street

Factory Shoe Repairing Quality - Service

ZINKE RENEWING SHOE CORPORATION833 Sixteenth Street

DENVER, COLORADO All Work Guaranteed KEystone 0353


ORANGE CREAM CAKEThree cups flour, three level teaspoonfuls baking powder,

one-half cup bu tter, one and one-fourth cups sugar, yolks of three eggs (well beaten), juice of one orange, p u t the orange juice in a cup and fill w ith w ater or m ilk (m aking one cup m ix tu re), rind of one orange, whites of two eggs. Ic ing : W hite of one largeegg, juice of one orange, two cups powdered sugar. P u t egg and orange juice in a deep bowl, add sugar gradually , beat un til creamy and consistency to spread. Mrs. Sullivan.

BUTTERMILK CAKE3 cups flour1 teaspoonful each of cinna

mon, nutmeg 1 teaspoonful soda

1 teaspoonful baking powderMrs. Jester.

ONE EGG DEVIL’S FOOD CAKEMelt together two squares chocolate (or three tablespoonfuls

cocoa), and piece b u tte r size of an egg. P u t bowl w here it will keep warm. Beat one egg and one scant cup sugar together. Take one and one-half cups flour, add one scant teaspoonful soda and pinch salt, one cup sweet milk, add one-half the m ilk to beaten egg and sugar, add one-half the sifted flour, then rest of milk and flour. Beat well and add the m elted b u tte r and chocolate, and one teaspoonful vanilla. Bake in two layers in m oderate oven and p u t together w ith Mocha icing: Beat together oneand one-half cups powdered sugar and one heaping tablespoonful butter, two teaspoonfuls cocoa, one teaspoonful vanilla, three tablespoonfuls strong cold coffee.

Mrs. W. S. McMillan. APPLE SAUCE CAKE

1 cup apple sauce 2 cups flour1 cup brown sugar 1 cup raisinsy2 cup butter % cup nut meats1 teaspoonful soda (level) 1 teaspoonful cinnamon1 egg y2 cup nutmeg

y2 cup clovesCream b u tte r and sugar. S tir soda in apple sauce and add

rest of ingredients and a little salt. Bake in a m oderate oven. Frosting: Two cups brown sugar, one-half cup cream or milk,one-half cup bu tter. Boil five m inutes and beat un til stiff.

Mrs. Geo. H. W alker.WHITE CAKE

Cream thoroughly one cup b u tte r and two cups sugar. Add three cups p astry flour sifted three times and one cup milk alternately. Mix well. P u t whites of five eggs on p la tte r and add two teaspoonfuls of baking powder. Fold easily till whites are broken. Fold in cake m ix tu re and beat lightly. P u t in two floured cake tins and place in low oven and bake forty-five minutes. Mrs. M. C. Clark.

2 cups sugar y2 cup butter 2 cups buttermilk 1 cup nuts


0 . W. NORBERGAutomotive Engineer

Crankshaft Grinding, Cylinder Grinding, Pin Fitting and Rod Aligning, Piston Grinding, Fly Wheel Banding, Stormizing, Main Bearing Line Boring, Kwik-Way Valve Service, Cylinder Sleeving, Electric Score

Filling, Re-Babbitting, Motor Rebuilding Phone TABor 5811 DENVER, COLORADO 780 Lincoln Street

We Have No Branch Stores

SMITH’SHERBERT E. SMITH & CO.

P u r e H o m e -M a d e C a n d ie s

615 16th Street DENVER

Complimentsof

BILLY VAN’S MARKET818 Santa Fe Drive

STATON’S O W REFINISHING SHOP25 YEARS PIANO FINISHING

Bedroom Suites in Colored Lacquers Upholstering, Repairing and Re-Caning

1209 East 9th Avenue YOrk 3047

T W E N T Y - F O U R H O U R S E R V I C E

RED ARROW GARAGE

821-827 Corona YOrk 2061

K L E A N R I T EDRY CLEANERS AND DYERS

Cleaning, Pressing and Repairing—Remodeling and Relining

Telephone YOrk 8577 2602 East 12th Avenue


FUDGE CAKE2 squares chocolate 1 cup sour milk% cup butter or Snowdrift 1 teaspoonful sodaiy2 cups sugar 1 teaspoonful salt1 teaspoonful vanilla extract 2 cups flour

3 eggsMelt chocolate and b u tte r together, s tir in sugar, drop in

eggs and stir. P our sour m ilk and soda over m ixture, do not stir; add flour, salt and extract. Beat well. This makes three layers. Icing for c a k e : Two cups powdered sugar, fou r tea spoonfuls cocoa, four tablespoonfuls cold coffee, one-fourth cup melted bu tter. Mrs. J. C. Boyd.

FRUIT CAKEMix the following ingredients in order given:

*/4 lb. butter 1 teaspoonful cloves1 lb. brown sugar % lb. citron1 cup milk y2 lb. candied cherries3 eggs y2 lb. candied pineapple4 cups flour 2 lbs. currants4 teaspoonfuls baking powder 2 lbs. raisins1 teaspoonful allspice 2 cups mixed nuts

Mrs. Gurley.

AMERICAN APPLE CAKE2 cups sifted pastry flour % cup butter or lard1 rounding teaspoonful baking Yolk of 1 egg

powder 2 tablespoonfuls sugarM teaspoonful salt % cup milk

Sift flour, then measure, add baking powder, salt and sugar, and sift three tim es; chop shortening in w ith spoon, beat yolk, add milk and m ix together. Spread in square tin about three- eighths inch thick, cover w ith m elted bu tter. Core, q uarte r and slice in eighths, five ta r t apples, lay in rows lapping each other, cover with melted bu tter, one teaspoonful cinnamon and three tablespoonfuls sugar. Bake until apples are done, serve with lemon sauce. S au ce: One cup w ater, one-half cup sugar, twotablespoonfuls cornstarch, two tablespoonfuls bu tter, one tea spoonful vanilla or lemon ex tract or enough lemon juice to suit taste. Mix the sugar and cornstarch, add the w ater and boil five minutes. Remove from fire and add b u tte r and flavoring.

Viola P. M cKittrick.

FEATHER CAKEV2 cup butter or substitute1 cup sugar2 cups flour2 teaspoonfuls baking powder

y2 teaspoonful salt % cup water or milk 3 egg whites 1 teaspoonful vanilla

Cream together shortening and sugar. Mix and sift flour, baking powder and salt, and add a lternately w ith w ater to first mixture. Add vanilla. Fold in stiffly beaten egg whites and turn into two greased layer cake pans. Bake in m oderate oven twenty or th ir ty minutes. Mrs. W. E. Claycomb.


Phone MAin 3901 Quality Meats

PUBLIC MEAT CO.

Home P u b lic M arket

15th and California

Phone GAllup 1298

BEN BOLDT - - FloristORIGINATOR OF FERN COLORADO

First Medal National Flower Show 1928

3542 West 29th Avenue DENVER

Hot Lunches H. BOLTE, Proprietor

THE JEWEL BAKERYBAKERY GOODS AND PASTRY TO ORDER

Phone SOuth 2299-W 1907 South Broadway

We Call and Deliver Everywhere

Work and Service Guaranteed

B R O A D M O O RCLEANERS AND DYERS

Phone SOuth 8485585-587 South Pearl Street Denver, Colorado

City Delivery TAbor 0416FOR GOOD POTATOES

See

F. H. BROWNYARD1401 15th Street

MILLER PHARMACYDENVER, COLORADO

Phone GAllup 4428 Corner West 44th and Tennyson


APPLE SAUCE CAKE1 cup sour apple sauce 1 egg1 rounding teaspoonful soda y2 teaspoonful each cinnamon,

dissolved in apple sauce cloves, nutmeg1 cup sugar Vz cup nutsy2 cup butter y2 cup raisins

2 cups sifted flourMix well and bake in m oderate oven.

Mrs. E. F. W aidm ann.

ANGEL CAKEOne and one-half cnp granulated sugar, sifted five times, one

eup Swansdown flour, sifted five times, one teaspoonful corn starch, sifted five times, twelve whites of eggs beaten stiff, add one teaspoonful cream of ta r ta r and one teaspoonful vanilla, beaten until it will not tu rn out of dish, then fold in sugar, then fold in flour. T urn into large ungreased tube pan, bake in slow oven fifty-five minutes. W hen cooked, tu rn upside down in pan for one hour un til cold before removing from pan.

P ru d a M. P ronty .

WHITE FRUIT CAKEiy3 cups butter 3 y2 cups cake flour Dash of salt y2 teaspoonful soda 2y2 cups powdered sugar Whites of 12 eggs 2 cups candied cherries

y2 cup citron 1 cup pineapple1 cup Sultana raisins2 cups candied pears (sliced) 1 cup pecan nuts1 tablespoonful lemon juice 1 teaspoonful almond extract

Cream bu tter, add slowly the flour mixed w ith salt and soda; add lemon juice, ex tract, stiffly beaten egg whites. Add sugar and lastly the fru it rolled in flour. Line pan w ith oiled paper. Bake in m oderate oven. Mrs. Geo. R. Teeple.

LAYER CAKEOne cup b u tte r or lard, two (level) cupfuls of sugar, four

eggs (separated), one cup milk, four level teaspoonfuls baking powder, four cups flour, one-half teaspoonful salt. F illing : Two cups milk, six level tablespoonfuls cornstarch, one egg (yolk), six level tablespoonfuls sugar, one-half teaspoonful salt, one,, level cup seeded raisins. P u t through a food chopper, beat un til cold and spread between cake: Ic ing : One egg white, twojtablespoonfuls hot w ater, one teaspoonful vanilla ex tract, confectioner’s sugar. Mrs. H. Lumberg.

QUICK FROSTINGCream one-third cup b u tte r w ith two cups confectioner’s

sugar and one teaspoonful vanilla, add enough liquid (cold cooked coffee or m ilk) to m ake spreading consistency, two tea spoonfuls cocoa may be added to make a cocoa icing.

Mrs. Pezoldt.


HOWARD’S HOME BAKERY“THE HOME OF SALT RISING BREAD”

AlsoThe Rolls That Satisfy Both in Quality and Price

Home-Made Pies, Cake, CookiesYOrk 1454 2830 East Colfax

FRINK CARLSON’SThe Best Milk Ice Cream

CARLSON-FRINK CO.1230 13th Street

DENVER

Everett A. Knox, Sales Telephone MAin 0111

EVERY GARMENT INSURED

YORK 7633

THE VOGUE CLEANERS AND DYERSSatisfaction Assured

Madison at Twelfth

C. & S. SERVICE STATION18th at Curtis

PHONE KEYSTONE 3257

THE INLAND PAPER BOX COMPANYManufacturers of

Plain and Fancy Paper Boxes, Corrugated Shipping Cases

1625-31 Wazee Street Denver, Colorado

WHEN YOU THINK FLOWERS

Think

ROCKMONTTA. 5521

Denver National Building

C o m p l im e n t s

of


PEACH CAKE (2 LAYERS)1 cup granulated sugar V2 cup butter

Cream sugar and butter together2 eggs 1 level tablespoonful lemon1 cup (cooked) peaches, drained extract

and mashed fine 3 level tablespoonfuls cinnamon4 tablespoonfuls water 2 cups flour

1 level tablespoonful sodaThis is delicious w ith other crushed fru its, especially pine

apple, though in th a t case, omit the cinnamon.Mrs. E. M. W est.

SUNSHINE CAKEBeat up whites of seven eggs un til stiff. A dd one level tea

spoonful cream of ta rta r . Beat un til very stiff. A dd one cup sugar. Beat yolks of eggs very stiff. Add to egg whites and last add one cup flour or Swansdown. Bake in a m oderate oven about one hour. Mrs. Bryon L. Miller.

WHITE LOAF CAKE1 cup shortening 2y2 cups flour V2 teaspoonful salt Whites 4 eggs

1% cups sugar 1 teaspoonful baking powder 1 cup milk1 teaspoonful almond extract

Cream shortening and sugar, add alternately m ilk and flour. Fold in egg whites and extract. Bake in a tube pan in m oderately slow oven one and one-fourth hours.

Mrs. E. B. McPherson.

PINEAPPLE TORTEM elt in a skillet one-fourth cube bu tter, one cup brown sugar.

Add one cup g rated pineapple. Cover w ith the following cake b a t te r :

Cream the yolks of three eggs w ith one cup sugar. Add one- half cup pineapple juice, one cup flour and one teaspoonful baking powder. Beat the whites of the eggs stiff. Add salt and fold into cake m ixture and pour over the first part. Bake in a slow oven for th irty minutes. T urn out in serving dish, pineapple side up. Serve w ith whipped cream and chopped nuts or shaved maple sugar. Mrs. J. E. Purcell.

HIGHLANDER CAKEiy2 cups sugar 1 cup milk, heated1 cup Snowdrift 2 y2 cups flour

2 teaspoonfuls baking powderMix the above ingredients together and divide dough into

two equal aprts. Beat th ree eggs separately. Add yolks and yellow coloring to one p a rt of dough. Beaten egg whites and blue coloring to o ther p a r t of dough. A rrange as you would a marble cake and bake as a loaf cake. Ice w ith blue or yellow powdered sugar icing. Mrs. Fleischhauer.


Phone KEystone 1803 We Call for and Deliver

GARDEN PLACE CLEANERS AND DYERSCLEANING, PRESSING, DYEING AND REPAIRING

NEATLY DONE

425 East 45th Avenue Denver, Colorado

HOME PUBLIC LOOP PUBLICMARKET MARKET

KATRINKASButter Shops

A SPECIALTY OF BUTTER, EGGS AND CHEESE

BREHM & SONSDRAPERIES, SLIP COVERS, WINDOW SHADES

AND BEDSPREADS

Call Main 4724

1626 Champa Street Denver, Colorado

Bob Rockwell Paul Thode

FIRE AND AUTO INSURANCEREAL SERVICE

From a Highlander Dad

THE ROCKWELL INVESTMENT CO.501 California Bldg. TAbor 7288

D. E. GREENPAINTING AND DECORATING

Rough Plaster, Stipple Satisfactory Work and Prices

1324 Lafayette Phone YOrk 3662-W


BUENT SUGAE CAKE

B u m one-half cup sugar in a small pan until liquidized, then add one-fourth cup boiling w ater, s tirrin g it well. Then set it aside to cool.

Cream together: 2 cups flouriy2 cups white sugar y2 cup butter3 egg yolks 1 cup cold water

Beat this b a tte r for five m inutes. N ext add the egg whites well beaten and one-half cup flour to which has been added two teaspoonfuls of baking powder. F lavor the b a tte r w ith vanilla and add the bu rn t sugar. Mrs. R uth Jackson.

JELLY ROLL3 eggs 1 cup sugar2 tablespoonfuls cold water 1 cup flour1 heaping teaspoonful baking Salt

powderBeat eggs very light. A dd water. Mix baking powder in

flour. Bake in shallow pan, tu rn out on cloth w rung out of cold water. Spread w ith jelly and roll, leaving towel around it.

Mrs. Boyd Sanders.

SPONGE CAKE5 eggs 1 cup granulated sugar1 cup Swansdown flour % teaspoonful salt

y2 lemon, grated rind and juiceBeat the yolks of the eggs w ith a Dover egg beater un til

thick. G radually beat it in the sugar, which has the grated lemon rind m ixed w ith it. Then add the juice of the lemon. Beat the egg whites un til light. Fold p a rt of them in the first m ixture, then fold in the flour, which has been sifted before m easuring and to which the salt has been added. Fold in the rest of the beaten egg whites. Bake in a tube pan in a slow oven about forty-five m inutes. W hen done remove from oven, invert pan and let hang un til cold.

Mrs. B ertha W agner B arry.

"UPSIDE DOWN” CAKEFor cake part

1 cup sugar 2 eggs beaten separately4 tablespoonfuls cold water 1 cup flour1 heaping teaspoonful baking

powderP u t one cup brown sugar and one-half cup b u tte r in bot

tom of skillet. Let m elt so you can spread. P u t layer of fresh fru it (canned pineapple is very nice) next, then pour cake m ixture in and bake. L et cool and tu rn upside down on large p la tter. Serve w ith whipped cream. Mrs. L ulu Taylor.


Compliments of

CAPITOL RUBBER & TIRE CO.320 14th Street

Tremont and Court Place

DENVER

Here Are Three Necessities for Your Car, Both Quality and Price

Keep H D A F E C in Perfect Your -D IY A Y IV IL O Condition

More cars on the road Heavier traffic Let us reline them We are brake experts We use genuine RAYBESTOSBRAKES TESTED FREE

UNITED STATES TIREST H E T I R E OF T O D A Y FOR THE CAR OF TODAY DURABILITY, BEAUTY, PRICE

ROADS e r v i c e

PHONE

MAin0254

WILLARD BATTERIES

Do you think that WILLARD BATTERIES are expensive? The FACT is that WILLARD BATTERIES are the lowest priced first quality battery on the market. They arei more dependable, more powerful, last longer,

start easier in cold weather, and cost less in use.


BUTTERLESS, EGGLESS, MILKLESS CAKEPut into a sauce pan: 3 cups or 1 lb. raisins

2 cups brown sugar 2 teaspoonfuls ground cloves2 cups water 2 teaspoonfuls ground cinnamon% cup lard y2 nutmeg

Little salt.Boil ingredients together fo r three m inutes, then cool, when

cold stir in two teaspoonfuls soda dissolved in a little warm water, four cups flour, sifted w ith one teaspoonful baking powder. Bake in two pans for about one hour.

Citron, nuts, etc., can be added to above recipe to make a very good fru it cake. Mrs. W. W. Cormack.

ICEBOX CAKE (Mold)2 cups ground graham crackers 1 pkg. marshmallows 1 cup chopped nuts 1 pkg. dates cut fine

y2 pint creamMix all and pu t in ice box or cool place for tw enty-four hours.

Serve w ith whipped cream. Mrs. G. W. Anderson.

MAHOGANY CAKE1 y2 cups sugar y2 cup butter y2 cup milk2 cups flour

1 teaspoonful vanilla 1 teaspoonful lemon 1 teaspoonful soda 3 eggs

Cook till smooth one-half cup chocolate and one-half cup milk. Then cool while m ixing the o ther p a r t of cake. Add cooked chocolate the last thing. The b a tte r will be th in bu t do not add more flour. Mrs. H. E. Keen.

BALTIMORE CAKE3 cups sifted Swansdown cake

flour3 teaspoonfuls baking powder ti teaspoonful salt y2 cup butter or other

shortening

1 y2 cups sugar y2 cup water y2 cup milk 1 teaspoonful vanilla % teaspoonful almond flavoring 3 egg whites, beaten stiff

Sift flour once, measure, add baking pow der and salt, and sift together three times. Cream shortening until light and fluffy, then add sugar gradually and cream together thoroughly. Add sifted dry ingredients to creamed m ixture alternately w ith milk and w ater a small am ount at a time. B eat a fte r each addition until smooth. Add flavoring ; fold in egg whites. Bake in layers in m oderate oven, 350 degrees Fahrenheit. F illing and icing: One-fourth pound figs, one-half pound raisins, one-half pound pecans or English walnuts, two cups sugar, three-fourths cup water, two egg whites (beaten stiff), one teaspoonful vanilla. Grind fru its and nuts. D ate and candied or maraschino cherries may be used. Cook sugar and w ater to soft ball stage, 238 degrees Fahrenheit. P our syrup slowly over egg whites, beat un til m ixture will stand alone. A dd vanilla. S tir fru its and nuts into two-thirds of icing. Spread between layers and on top of cake. Cover entire cake w ith rem aining plain icing.

Mrs. 0 . H. Meyer.


Special OfferTO HIGHLANDERS

Special Price of

15 cents per Garmentfor

H ighlander Boys’ W hite Suits, Officers’ Coats, Pants and M iddy Blouses

GUARANTEED NOT TO FADE COLOR FROM MIDDY TO COLLAR

Two-Day Service Given on All Uniforms

All Work Guaranteed - - We Use Chipso and Soft Artesian Water

PHONE TABOR 6151 For Prompt Service

Located at

20TH AND PARK AVENUE


SPICE CAKE

Cream one-half cnp bu tter, add gradually one-half cup brown sugar, beating constantly ; add one whole egg yolk and yolk of four well beaten w ithout separating ; add one-half cup molasses, one-half cup milk, two and one-half cups flour, m ixed and sifted with one teaspoon cinnamon, one-half teaspoon cloves, one te a spoon lemon extract. Beat thoroughly and bake in m oderate oven thirty-five minutes. Mrs. L. McKibben.

MASHED POTATO CAKE

Cream one and one-half cups sugar w ith one-half cup butter. Add four egg yolks and then add one cup mashed potatoes, three squares chocolate, one cup cold w ater. Mix one teaspoon soda in two cups flour, one-half teaspoon salt and the fou r egg whites, two teaspoons vanilla. Bake slowly twenty-five minutes.

Mrs. Sam Irvine.

SUNSHINE CAKE

One cup sugar, six eggs (yolks), one cup flour (p astry ), one level teaspoon baking powder, pinch salt, rind and juice of one lemon. A dd yolks, well beaten, to sugar, then other ingredients, and fold in stiffly beaten whites of eggs last. Bake forty-five m inutes. Ic in g : Egg yolk well beaten, add pow dered sugar andgrated rind of an orange. Mrs. E. F liekenger.

ONE MINUTE COFFEE CAKE1 cup sugar 1 cup milkV2 cube butter 2 eggs2 teaspoonfuls baking powdpr 1 tablespoonful lard

2 y2 cups flour

Mix sugar w ith unbeaten eggs and beat well. A dd m eltedbu tter and la rd alternately . A dd m ilk and flour w ith bakingpowder sifted in it. Bake in th in sheet. Before p u ttin g in oven melt some b u tte r and pu t over top w ith sugar and cinnamon.

Mrs. Raym ond W atson.

4* CHEERFUL COOKS MAKE EVERY DISH A FEAST”A Recipe for a Day

“Take a little dash of water, cold,And a little leaven of prayer,

And a little bit of sunshine gold,Dissolved in the morning air.

“Add to your meal some merriment,And a thought for kith and kin,

And then as your prime ingredient,Plenty of work thrown in.

“But spice it all with the essence of love,And a little whiff of play;

Let a wise old book, and a glance above Complete the well-made day.”


PHONE FRANKLIN 5150

BERTHA G. MOORE BEAUTY SHOPBeauty Starts with the Hair - - Permanent Wave It

Eugene Permanent Waving - - Nestle Circular Waving3140 East Colfax Denver, Colorado

BRACONNIERPLUMBING AND HEATING

Phone SOuth 1679 1334 South Gaylord


of

A FRIEND OF “HIGHLANDER BOYS”

PHONE YORK 0718

CLEVER CLEANERS & DYERS4347 East Colfax

Where Better Candies Are Made. Where Your Patronage Is Appreciated.

BERG’S29 BROADWAY

A Colorado Industry

For the Past Quarter of a Century B R U N O B R O T H E R S have been giving satisfaction to thousands of customers.We are equipped to take care of your order in a way

that will be pleasing and satisfactory.We Count as Our Biggest Asset the Good Will of Our Customers

BRUNO BROTHERS MARKET2500-04-06 19th Street Phone GAllup 3920 or 0638

Comer East 3rd Avenue Phone YOrk 0141

HOFFMAN’S PHARMACY301 DETROIT STREET

We conduct a drug store for the sale! of medicines and cordially invite you to come to us for all Drag Store Supplies that you may need.

H i g h l a n d e r M o t h e r s ’ C o o k B o o k 55

NEW RECIPES


Phone TAbor 2303 Night Phone GAllup 3182-W

DUNSMORE FLORAL SHOPSay It With Flowers

504 Fifteenth Street Denver, Colorado

Furniture Repairing of All Kinds

A. JEPSEN’SUPHOLSTERED FURNITURE Cabinet Making - - Refinishing

Phone SOuth 3146 21-23-25 West 1st Avenue

A Full Line of Staple and Fancy Groceries, Fresh and Cured Meats Fresh Fruits and Vegetables

W e Specialize inFRESH RANCH EGGS

L. E. HAMSHER2118 EAST 25TH AVENUE YORK 7121

Dorothy Stobbe H. C. Stobbe

THE STOBBE DRY GOODS CO.278-280 Detroit Street

Ladies’ and Gents’ Furnishings - - Boys’ Shoes and Blouses Komac Pure Paints

PIERCE S HAND LAUNDRY“W here Colors Do N ot Fade"

PHONE YORK 4789

East 12th at Madison

J . J A F F E C a ta lo g u e Sen t on R eq u est

AMERICAN PENNANT MFG. CO.M a n u fa c tu re rs of

P E N N A N T S , B A N N E R S, P IL L O W S , CA PS, TAMS, ARM BAN DS, C H E N IL L E E M B L E M S an d M ONOGRAM S

1421 Glenarm StreetPhone KEystone 8367 Denver, Colorado


C A ND Y“ Sweets to the Sw eet.”

TRUFFLES1 large can Borden’s condensed

milky2 lb. red dot chocolate

Melt chocolate. S tir in milk, in balls and dip in decorettes.

% lb. bitter chocolate 1 teaspoonful vanilla

A dd flavoring. Let cool. Mold Mrs. E dw ard Lowy.

A NEW KIND OF FUDGE1 lb. of confectioner’s sugar % lb. bitter chocolate3 tablespoonfuls of cream or milk 3 tablespoonfuls butter 1 egg (separate the yolk from 1 teaspoonful vanilla

white)Mix sugar and cream and add the yolk of the egg. S tir well.

Melt the chocolate and b u tte r and add to above m ixture. Then add the whites of the eggs beaten stiff and the vanilla. P u t in bu ttered tins and w ait u n til hardened. Then cut into squares and serve. N uts can be added if desired. Lydia Schmid.

BUTTERSCOTCH STICKS*4 cup butter % cup light brown sugar1 egg i/4 teaspoonful salt% cup flour 1 teaspoonful baking powderxk cup nut meats cut fine 1 teaspoonful vanilla

Melt bu tter, add sugar blend, and cool to lukewarm . Add unbeaten egg and blend. A dd sifted ingredients, nuts and vanilla. Bake in m oderate oven. Mrs. Cheley.

FUDGE SQUARES1 cup sugar y2 cup shortening1 cup flour, not heaping 2 eggsy2 cup milk 2 squares chocolate, melted1 teaspoonful vanilla 1 cup nuts

Beat whites of eggs separately and add last.Mrs. Betts.

CRACKERJACK

Pop one pound of popcorn, then take two cups molasses, one cup w hite sugar, one teaspoonful bu tter. Pinch salt. Cook un til i t forms a b rittle ball in cold w ater, then stir in a good pinch of soda very quickly and pour over corn. One pound hulled peanuts added make th is a delicious confection. P our into shallow pans and press down w ith som ething solid. Mrs. P. H. Reilly.

58 H ighTander Mothers’ Cook B ook

Hosiery - Lingerie - Corsets ■ Brassieres - Novelties

LIFFS (15th St. Store)LADIES’ READY-TO-WEAR APPAREL

TAbor 9753

Phone TAbor 5558 Easy Payments If Desired

JOHN F. ENNIS JEWELRY STOREH IG H L A N D E R M IL IT A R Y W R IS T W A T C H E S

G U A R A N T E E D ------ $9.75

1604 Champa Street Denver, Colorado

When You’re Downtown and Real Hungry Drop in to

Special A tten tio n to Jo b b in g W o rk E s tim a te s G iven on A pplicationP H O N E Y O R K 3735

THOS. E. HINESPLUMBING & HEATING COMPANY

S E W E R W O R K , ETC.

3424 East 12th Avenue Denver, Colorado

708 15th Street Denver, Colorado.

P H O N E Y O R K 2690

H. INTEMANNM a n u fa c tu re r of

FINE HOME-MADE CANDY AND ICE CREAM

3225 East Colfax Avenue, Between Steel and Adams Streets

ATTENTION, BOYS!B e N e a t

K eep Y our H a ir W ell G room ed by U sin g B u e rg e r’s “R IT E D R E S S " H A IR D R E S S IN G

T ry a B o ttle a t Y our N eighborhood B a rb e r Shop

BUERGER BROS. SUPPLY COMPANY1732-40 Champa Street Since 1885 Denver, Colorado

HIGHLANDER DAD WALDMAN’S- - - For a Good Sandwich and Delicious Cup of Coffee

Champa at 16th Street TWO PLACES 16th at Champa


PEANUT BRITTLE2 cups granulated sugar % teaspoonful salt (if nuts1 cup white karo are not salty)y2 cup cold water 1 tablespoonful butter

2 teaspoonfuls soda (level)Boil together sugar, Karo syrup, salt and w ater un til it forms

a very hard , b rittle ball when dropped in water. (Do not stir.) Add b u tte r and one cup peanuts and s tir over fire un til the peanuts are thoroughly heated through and the mass is a golden brown. Remove from fire, add soda, beat well to mix soda. Pour into large b u ttered pan and cool quickly. F. W. Hays.

FUDGE SQUARES

3 tablespoonfuls shortening y2 teaspoonful vanilla1 cup sugar 1 teaspoonful baking powder1 egg y3 cup sweet milk2 squares chocolate, or 1 cup flour3 tablespoonfuls cocoa 1 cup nut meats

Mrs. Donald G. Shearer.

FUDGE4 cups sugar 3 tablespoonfuls white karo3 tablespoonfuls cocoa 1 cup milk

Boil un til it forms a soft ball in a cup of cold w taer. Add generous lum p of bu tter. Take from fire and add one teaspoon of vanilla and whip u n til it is creamy. P u t in w ell-buttered dish and cool. Mrs. K irkpatrick .

HEALTH CANDY

Grind together one pound each of shelled walnuts, p itted dates, figs, raisins, small am ount of candied ch erries ; also candied pineapple and citron. Boil one cup brow n sugar w ith small amount of w ater to hard ball, pour over fru it and mix thoroughly. P at down into square pan and cut into slices. W ill keep for a long time. Mrs. M arybelle Shannon.

TAFFY2 cups white sugar 3 teaspoonfuls karo syrup% cup brown sugar 6 teaspoonfuls vinegary2 cup water Lump of butter size of yalnut

Boil w ithout s tirring u n til soft ball in cold w ater. Take off, pour into cold b u ttered plates, and when cool pull un til white and stiff. Mrs. Jam es D. P arrio tt.

G r e a t W e s t e r n S u g a r C o m p a n y


R. A. Watkins Phone SOuth 8986

THE WATKINS CAFE56 Broadway

DENVER, COLORADO

CLEANERS & DYERS880 South Pearl Phones: SOuth 1392, SOuth 3406

Cabinet Work of Any Kind Phone GAllup 0607

ROCKY MOUNTAIN FURNITURE HOSPITALF U R N IT U R E R E P A IR E D A N D U P H O L S T E R E D

Federal Boulevard and West 38th Avenue

Two Stores Denver, Colorado

IF IT’S COAL OR FEEDP H O N E G A L L U P 4669

O r C all a t 38th an d W olff

SALINE COAL & FEED CO.J. A. Willis, Mgr.

Telephone MAin 9812 Open Evenings

MY LADY ESTHER BEAUTY SHOP1553 Welton Street

P E R M A N E N T W A V IN G - - - - - - $6.00M A R C E L L IN G A N D F IN G E R W A V E - - .75


SOUTHERN PRALINES3 cupfuls brown sugar 1 large tablespoonful white karo1 cupful cream or rich milk 1 tablespoonful butter1 cupful pecans 1 teaspoonful vanilla

Mix the sugar, cream and Karo syrup and cook until when dropped in w ater it forms a ball th a t can be picked up in the fingers. Not a hard ball. Remove from the fire and add the bu tte r and flavoring. Beat for a few m inutes, then pour in the nuts. I f any other nuts th an pecans are used, add a pinch of salt as they are poured into the candy. W hen the candy begins to beat th ick and creamy drop it into ltitle cakes on bu ttered surface with a tablespoon. Mrs. W. G. H ardy.

HONEY CANDY1 cup strained honey 1 cup cream

1 cup granulated sugarMix ingredients and stir un til m ix ture boils. Cook un til a

b rittle ball is form ed when spoonful is dropped in cold water. Pour on bu ttered plate to cool, then pull candy until ligh t and porous. P u t on waxed paper and cu t w ith scissors into desired pieces. P earl H. Lence.

MOLASSES TAFFY2 cups molasses 1 cup sugar1 tablespoonful vinegar 1 tablespoonful butter

Cook un til hard in water. W hen cooked s tir in one-half tea spoon soda and pour into pans to cool. W hen cool pull and cut in pieces. Mrs. C. E. Abbott.

CREAM CARAMELS2 cups sugar 2 cups corn*syrup (browny2 cup butter preferred)

teaspoonful saltB ring to boiling point. S tir frequently . Add two cups evap

orated m ilk very slowly so m ixture will not stop boiling. Cook to firm ball, s tirrin g constantly. A dd one teaspoon vanilla. Pour into bu ttered pan. May add nuts at end if desired.

Mrs. W. H. Devitt.

DIVINITY FUDGEPart I

3 cups sugar 1 cup brown karo % cup water V2 teaspoonful salt 3 egg whites 1 cup nut meats

Boil sugar, salt, Karo syrup and w ater in P a rt I un til it crackles when dropped in cold water. B eat whites of eggs un til dry and add the cooked syrup m ixture. Beat un til the m ixture

Part II1 cup sugar y2 cup water


FOR ALL YOUR COOKING

U se th e B e st M eat P ro d u c ts M O R N IN G G LO RY HAM , BACON, LA R D , SA U SA G E

M ade by

K. & B. PACKING & PROVISION COMPANY

Compliments

of

A. P. YOUNGBETA KAPPA BETA

ULLERY & DRINKWATERR E G IS T E R E D D R U G G IST S

W e C a rry a C om plete L ine of D rug’s an d D ru g S undries, T o ile t A rtic les, S ta tio n ery , C igars , E tc . Y our P re sc r ip tio n s A ccu ra te ly Com pounded.

C all SO uth 3155 fo r P ro m p t D elivery

1000 South Gaylord Denver, Colorado

WINDSOR WET WASHFLAT WORK — DRY WASH

SOuth 3236

CHRYSLER GROCERY COMPANY1093 South Gaylord

QUALITY - - SERVICE - - PRICE

Phone SOuth 0144

ADVICE—This Cook Book for Good Things to EatW A S H IN G T O N P A R K S E R V IC E C A N ’T B E B E A T

W a s h i n g t o n P a r k G a r a g e & S e r v i c e S t a t i o n

1001 South Gaylord SOuth 6760


is quite stiff. A t the time the syrup m ixture of P a rt I is added to the eggs, p u t P a r t I I to cook. W hen it will hair add to the first mixture and continue beating. Lastly add n u t meats. Drop w ith teaspoon on oiled paper. Store in a tig h t tin box between layers of oiled paper. This candy improves w ith age.

Mrs. F. W. Beach.

The only rew ard of V irtue is V ir tu e ; the only way to have a friend is to be one.—Emerson.

NOUGAT, OUR FAVORITE

F irs t p a r t: Two and one-half cups white sugar, one cupsyrup, one-third cup water, w hites of three eggs beaten stiff, vanilla in egg whites. Boil un til it will form into a h ard ball when dropped into cold w ater. Second p a r t : Two cups brownsugar, three tablespoons syrup, w ater to moisten, boil to soft-ball stage. One cup w alnut meats, vanilla. Beat first p a r t into egg white, add second p art, beat and add nuts. Pour into bu ttered pans and cut into squares when cool. K ate S. Annis.

PEANUT BUTTER FUDGE2 cups sugar y2 cup milk

2 large tablespoonfuls butterS tir well together and place on slow fire. W hen it s ta rts to

boil, let it boil five minutes. Beat till cool. Mrs. J . Moore.

COCOANUT FUDGE1 tablespoonful butter 2 cups sugar% cup milk 2 tablespoonfuls cocoay2 cup chopped nuts % teaspoonful vanilla extract

M elt b u tte r in saucepan, add sugar and milk. B ring to boiling point and boil w ithout s tirring for about ten minutes. Add cocoa and continue boiling un til a soft ball can be form ed when tried in cold w ater (238 degrees F ahrenheit). Remove from fire. Add nuts and vanilla. Beat or s tir u n til candy begins to get creamy. Spread in a shallow bu ttered pan and when cold m ark in squares. Mrs. E dw ard E. Groman.

BUTTERSCOTCH2 cups sugar y3 cup of watery3 cup vinegar 1 cup light karo

Butter size of walnutBoil un til it snaps in cold w ater. A dd few drops of vanilla.

Pour into bu ttered pans and cut into squares. Mrs. Cameron.



Complimentsof

PECK & HILLS FURNITURE CO.

ROSALEE BEAUTY SHOPPEScalp T re a tm e n ts - M arce ling - M an icu ring

F a c ia l M assage

Try the Yibratone to Reduce

1226 East 6th Avenue SOuth 8017

COMPLIMENTS OF

BUEHLER TRANSFER CO.M O V IN G - STO R A G E - P A C K IN G

S H IP P IN G

Phone YOrk 4701 1200 Madison Street

MASTER PHOTO FINISHING - KODAKS ■ MOVIES - SUPPLIES

G R E E T IN G CA R D S F O R A L L OCCASIONS

HAANSTAD’S CAMERA SHOP404408 16th Street TAbor 0450

YOrk 8344 YOrk 1808

DETROIT GROCERY & MARKETF o r F a n c y M eats a n d G roceries, F ru i t an d F re sh V egetab les

R eal Courteous Service

Morrow Bros., Proprietors 2717 East 11th Avenue

BROADWAY BUICK COMPANYGood L ine of U sed C ars

BUICKS and MARQUETTES

Sales and Service 324 Broadway


COCKTAILS

OYSTER COCKTAILSIf of these right amounts you take,This will just seven cocktails make.In each glass three oysters toss.Stand aside until you make your sauce. Take of catsup one-half cup,Same of sugar and stir up.One tablespoon of Worcestershire—It must be hot and burn like fire.Ten drops of good tabasco add—Of course this last is just a fad—And if it is not on your shelf To red pepper help yourself.Now over each glass of oysters pour Just three teaspoons and no more; Serve as first course to your dinner;It will please both saint and sinner.

Mrs. W. S. Pattison.

CONSERVES

GRAPE-ORANGE SPREAD4 lbs. Concord grapes 3 large or 4 med.-sized oranges

3 lbs. sugarSkin the grapes and cool the pulp un til the seeds can he easily

removed, then pu t the pulp back w ith the skins and p u t the oranges th rough food chopper, re ta in ing the peeling of one. Mix with grape, add sugar, and cook till it jellies, or about th ir ty m inutes. Seal in jelly glasses. Mrs. N. S. M acArthur.

QUINCE HONEY3 large quinces ground in grinder 2 quarts water

4 lbs. sugarMelt the sugar in the water, then add the ground quince.

Let boil slowly until the color changes nicely to a quince color, and like cream. Mrs. Wm. Vortmeier.

RECIPE FOR ENGLISH ORANGE MARMALADE

Take twelve oranges and four lemons. Divide them lengthwise. Remove the seeds, then cut them into very th in slices. Weigh fru it and p u t into a pan and add three p ints of cold w ater to each pound of fru it. Let it stand fo r tw enty-four hours, then boil till the fru it is tender. Then set it aside again for another twenty-four hours. W eigh it again and then add one pound of granulated sugar for each pound. Boil till it jells.

Mrs. Mabel C. F inchette.


Confidentially, I favor better cooking, and hope one of these books will find a place in Mrs.Parriott’s “kitchen library.”

JAS. D. PARRIOTT Highlander Dad

R. H. BRON, JEWELERSpecializes on F in e W atch , Clock an d Je w e lry

R E P A IR IN G

All W o rk G u aran teed . W ill C all fo r an d D eliver Clocks. C an Save You M oney on Je w e lry G ifts

Phone GAllup 0429 3627 West 32nd Avenue

Pleating Done Better by Machine

THE BROOKS BUTTON & PLEATING CO.H E M S T IT C H IN G - B U T T O N S - B U T T O N H O LE S

1526 j/2 Champa TAbor 5526

CLAYTON GROCERY & MARKETQUALITY GROCERIES AND CORN FED MEATS

2626 East 12th Avenue YOrk 2157 and 2158

M. Allegretto, Prop. Phone GAllup 1122

C O M PLIM E N T S O F

SNAPPY PHARMACY

West 38th and Lowell Denver, Colorado

T elephone T A bor 1663 R esidence 741 K earn ey S tree t, Y O rk 1216-J

MORGANTI STUDIOF O R M E R L Y CO O LEY STU D IO

O P E N SU N D A Y FR O M 10 A. M. TO 3 P . M.

1526J/2 Champa Street Denver, Colorado


GRAPE CONSERVE10 cups seeded pulp and skin of

concord grapes 1 orange1 y2 cups chopped walnuts

Boil fo rty minutes.

1 cup figs or seeded raisins1 pint water2 lemons7 cups sugar

Mrs. M. M. Hayes.

GRAPE CONSERVE

W ash one and one-fourth pounds grapes, remove pulp. Cook pulp un til seeds can be easily removed by p u ttin g through sieve. Chop skins, add pulp, two ounces nuts cut up, two cups sugar, two ounces raisins. Cook fifteen m inutes and seal in jars.

Mrs. Irv ing Roberts.

PEACH MARMALADE1 gallon sliced peaches 4 nice oranges quartered andJuice of 1 lemon sliced with only seeds re-1 gallon sugar moved

1 lb. nutsMix all together and let stand overnight. Cook about three

hours slowly, or un til th ick as any other jam. Mrs. Forsythe.

PINEAPPLE AND APRICOT MARMALADE2 quarts sliced pineapple 5 lbs. apricots

W ash apricots and remove stones. Grind pineapple and ap ricots through food chopper, using medium knife. Let stand overnight. N ext m orning add as much sugar as fru it and cook about th irty m inutes, or un til m arm alade thickens. P u t in jelly glasses and seal w ith paraffine. This makes about five quarts.

Mrs. J. A. Hodge.

QUINCE-APPLE-GRAPE CONSERVE5 lbs. cheap apples 1 lb. quince1 basket concord grapes 1 pint water

Rub fuzz off quince, wash quince and apples. Remove only cores and seeds. Do not peel. Run the fru it th rough m eat chopper, using the coarse blade. Remove skin from grapes. Boil the pulp a few m inutes and p u t th rough a colander to remove the seeds. Place grape skins, grape pulp and juice, apples and quince together and weigh the whole mass. Now add tw o-thirds as much sugar as you have fru it. Boil all together one hour hard , s tirring constantly. Seal ja rs while hot. Makes about six quarts. This is a very tasty conserve. I t furnishes all of the values of the fru its and th e ir skins, utilizes everything except seeds and cores and stems, requires little sugar, and is easily and quickly made. Not only is it a fine conserve fo r bread, bu t it is of a natu re th a t it is delicious served as a sauce w ith cream.

Mrs. Ben King Duffy.


IN BOYS - - - It’s the Highlanders

IN AUTOMOBILES - - - Its

FISHEL-WALKER BUICK, INC.Colfax at Lincoln

KEYSTONE 3276

WATSON MEMORIAL CO.

YORK 8170

Opposite Fairmount Cemetery

TRIANGLE CLEANERS & DYERS & HATTERSHighlander Boys’ Uniforms Cleaned and Pressed, 50 Cents

1827 Park Avenue YORK 2377

Compliments

THE INTERNATIONAL TRUST COMPANY635 17th Street


CRANBERRY SAUCE (UNCOOKED)

Two cups ground cranberries (fresh), two cups ground apple with skin; one orange, large, ground w ith sk in ; two cups sugar. Mix thoroughly and let stand tw enty-four hours. Serve w ith tu r key or meats. Mrs. Elm er G. Oakes, Minneapolis.

PRUNE CONSERVE5 lbs. prunes y2 lb. raisins4 oranges y2 lb. walnuts2 lemons 3 y2 lbs. sugar

Cook oranges and lemons until tender. A dd prunes, raisins and sugar and cook un til quite thick. Then add w alnuts and cook fo r a few minutes. M artha H. Cormack.

COOKIES

OLD-FASHIONED RAISIN COOKIES1 egg 1 cup milk1 cup sugar 3 y2 cups floury2 cup butter 2 teaspoonfuls cream tartar

For Filling1 y2 cup chopped raisins y2 cup sugar1 tablespoonful flour y2 cup (large) water

Cook filling un til it thickens and place a spoonful between each two pieces of cookie m ix ture and bake.

Mrs. Emma Olinger.

FRUIT COOKIEScup butter

1 cup sugar 1 egg1 pinch salt y2 cup sour milk 1 level teaspoonful soda

A few English walnuts

Flour for thickening Fil l ing:

1 cup ground raisins y2 cup sugar1 heaping teaspoonful flour y2 cup hot water

Roll cookies thin, place in pan, put teaspoon in center and cover w ith another th in cookie. M oderate oven.

Mrs. F red Brow nyard.

ROLLED OATS, FRUIT AND NUT COOKIES

B eat a cup of sugar to one of cream. G radually beat in a cup of sugar, the beaten yolks of two eggs, one-fourth cup milk, one cup raisins, one-half cup n u ts chopped fine. The whites of two eggs beaten dry, two cups rolled oats and two cups flour, sifted, w ith a level teaspoonful soda. Mix thoroughly, adding more flour if needed to make a dough. Omit m ilk fo r a richer dough. Roll out and place an inch apart. Helen J . Bruce.


M A CH INE YOU C A N ’T T R A D E IN O N A

N E W O N E ”

Boys (and girls, too) whose strenuous days burn energy constantly can refuel with WHEAT ALL HEALTH FOOD at the nearest station.At all good grocers and on all breakfast tables where people use HEALTH as a password.

WHEATALL CORPORATIONDENVER, COLORADO

W h e a t a l l f o r th e f a m i l y f o r b r e a k f a s t a n d d i n n e r , t a s t i l y p r e p a r e d a s c e r e a l , p u d d i n g , m u s h o r m u f f i n s , f i l ls th e b l o o d w i t h n e w R E D c o r p u s c l e s .

Chubbthe

W heatallChef

S E Z : -

Y O U R BODY - T H E O N LY


WALNUT MARGUERITES

Beat two eggs slightly, add one cup of brown sugar, one-half cup flour, one-third teaspoonful salt, one-fourth teaspoonful bak ing powder, one cup chopped English walnuts. F ill small b u ttered tins tw o-thirds full. Place nu t m eat on each. Bake fifteen minutes in m oderate oven. Makes twelve to sixteen.

Mrs. J . G ilbert Cox.

FRUIT DROP COOKIES3 tablespoonfuls butter 2 egg yolks y2 teaspoonful cloves y2 teaspoonful salt 1 cup nuts

2 cups flour 1 cup brown sugar y2 teaspoonful soda t i teaspoonful cinnamon 1 cup raisins

% cup milk.Make into drop cookies. Mrs. Eugenia Koon.

NUT COOKIES

S train a cup and a half of ordinary soup stock or g ra ted licorice th rough an um brella case, tie four eggs to the leg of the kitchen table and beat them unm ercifully, remove the gums from eight gum drops and add a level tablespoonful of selected raccoon fur to taste. S tir rap id ly w ithout compunction and roll out the dough w ith perfect nonchalance. Go down to the F ourth N ational Bank and ask fo r some nuts. If they are all out of them, t ry all the o ther shops on Main S treet. On the following Tuesday, when you have found the nuts, place them in a row on the floor. Lead the cookies in single file in fro n t of the nuts, and when you have a cooky standing in fron t of every nut, and th e ir minds are fa r away, suddenly push them backw ard w ith a fishing pole, and they will all sit down on a nut. Then there is no alternative. They have to be n u t cookies.

ICE BOX COOKIES1 lb. butter (or y2 crisco and

y2 butter)2 cups white sugar 4 eggs1 cup walnuts 1 tablespoonful vanilla 1 tablespoonful nutmeg

Make in rolls and place in needed.

1 teaspoonful allspice2 cups brown sugar1 cup pecans chopped 1 teaspoonful soda 1 teaspoonful almond extract 1 tablespoonful cinnamon 7 cups flour

ice box and slice and bake as Mrs. John Leick.

CRISP TEA COOKIES4 eggsy2 cup butter y2 teaspoonful soda 1 teaspoonful flavoring

Roll very thin. Requires no

y2 cup crisco 2 cups sugar4y2 cups flour (or enough to

make stiff dough)m oisture as eggs are enough.

Mrs. John Leick.


Complimentsof the

VOSS BROS.“YOUR BAKERS”For All Occasions

S E V E N R E T A I L S T O R E S

Sennie M. Whitenack Elinor Levering

THE PLAY SCHOOL(A Licensed Nursery)

CHILDREN BY DAY OR WEEK

MAin 0439 1159 Logan Street

GIVE A KODAKAt our store you will find a complete line of Kodaks and Home Movie Cameras in the very latest styles and colors.

PHONE KEYSTONE 6321

E a s t m a n K o d a k S t o r e s , I n c .

626 Sixteenth Street


DATE ICE BOX COOKIESiy2 cups fat lard and butter

mixed will do2 cups dark brown sugar3 eggs2 teaspoonfuls cinnamon 1 teaspoonful nutmeg

1 teaspoonful salt 1 teaspoonful vanilla % cup sour milk 1 y2 cups chopped dates 4 y2 cups flour 1 teaspoonful soda

Cream fa t and sugar. Add eggs, spices, salt, vanilla and sour milk and beat. Add rest of ingredients and press into two rolls. Roll in wax paper and place in ice box overnight. Use a th in knife and cut off th in slices and bake in m oderate oven.

Mrs. George Howes.

COCOANUT HAYSTACKS (A 2-4)

4 cups cornflakes Whites of 4 large eggs2 cups cocoanut or 5 small ones2 cups sugar 1 teaspoonful almond extract

Combine the flakes, cocoanut and sugar. Beat egg whites until fluffy and add the almond extract. Mix all together. Form haystacks w ith fingers and space about th ree inches apart in b u ttered baking pans. Bake in quick oven. Remove from pan when cool. This recipe makes four dozen cookies. Anna W. Hafen.

CRY BABY COOKIES1 cup sugar2 eggs1 cup milk (sweet or sour)2 teaspoonfuls soday2 teaspoonful each nutmeg,

cloves, allspice

1 cup raisins2 tablespoonfuls shortening 1 cup molasses4 cups flour 1 teaspoonful salt

1 teaspoonful cinnamonCream shortening and sugar. A dd beaten eggs, then mo

lasses, then milk. S ift all o ther d ry ingredients together and gradually add to first m ixture. A dd floured raisins last. Drop from teaspoon on greased pan and bake in slow oven ten to twelve minutes. Makes six ty cookies. Mrs. R. W. Combs.

DATE STICKS1 pkg. dates seeded and cut 1 cup walnuts, cut medium 3 eggs

1 cup powdered sugar1 cup flour2 teaspoonfuls baking powder

Bake thirty-five minutes, sugar.

Cut in strips and roll in powdered Mrs. G. R. Arm strong.



Let the Biggest Washwoman in Denver Do Your

WASHING AND IRONING - - - “A s Y o u L i k e /t”

THE COLUMBINE LAUNDRY CO.“Not BEST Because BIGGEST, But Biggest Because BEST”

20th and Park Avenue

TELEPHONE TABOR 6151

The Modern Hostess Very Wisely Includes Candy as a Part of the Menu

LET IT BE

MRS. STOVER’S BUNGALOW CANDIES75 Cents the Pound, 40 Cents One-half Pound

BUNGALOWS AT 7 Broadway 408 East Colfax Avenue 1530 Curtis

Denver Theatre Bldg. Albany Hotel Corner

Get a

F lexible F lyerDon’t let your boy or girl miss all the fun. For what good is snow without a Flexible Flyer. Strongest, speediest, easiest-steering sled made. A size for

We Are For

BOYSSleds - Tools - Skates Balls - Boxing Gloves

Punching Bags

SCHUMANN’S

YORKHARDWARE

Y. 9239 Cor. York & Colfax


MOLASSES COOKIES1 cup sugar1 cup shortening, butter or lard2 eggsFlour enough to roll

1 cup dark molasses1 teaspoonful soda dissolved in2 tablespoonfuls of hot water 1 tablespoonful vinegar

F lavor as you like w ith one teaspoonful vanilla or ginger.Mrs. H. Harlow.

HERMITS2y2 cups brawn sugar y2 cup shortening1 pint sour cream 1 cup raisins1 cup nut meats 1 teaspoonful each of cinamon,2 eggs allspice, cloves and soda.V2 teaspoonful salt 1 teaspoonful baking powder

Enough flour to make stiff batterDrop from spoon on greased pan. Bake in m oderate oven.

Mrs. 0 . F. Deaner.

GINGER COOKIES1 cup molasses 5 cups flour1 cup sugar 3 small or 2 large eggs1 tablespoonful soda in cup of 1 cup lard or other shortening

boiling water 1 tablespoonful ginger1 teasponful salt

Drop on cookie sheet and bake. Mrs. Snitzen.

GINGER CREAMS1 cup sugar 1 cup Aunt Dinah’s dark1 cup boiling water molasses2 eggs y2 cup shorteningy2 teaspoonful cloves 1 teaspoonful ginger1 teaspoonful cinnamon y2 teaspoonful nutmeg

1 teaspoonful sodaP u t the molasses into a skillet, add sugar and shortening.

Bring to a boil, cool and add other in g red ien ts ; also a pinch of salt and flour enough to roll. Cut ra th e r th ick and when done frost w ith white icing. N ote: Soda to be dissolved in the boiling water. Mrs. E. W. Lange.

HIGHLANDER BROWNIES2 eggs 1 teaspoonful vanillay2 cup butter, melted 1 cup sugary2 cup flour lty squares chocolate

1 cup English walnuts, cut fineBeat eggs and sugar together 200 times w ith spoon. Add to

beaten sugar and eggs all o ther ingredients. Mix well and spread in greased pan to the thickness of one inch. Bake fifteen minutes in a m oderate oven. Cut in two-inch squares while warm. A trea t delicious. Mrs. Jack H awthorne.



Complimentsof

A FRIEND

GADGET STUDIO1634 Curtis Street

Featuring Gadget Special

FOR HIGHLANDER BOYS

4 Poses, 12 PicturesFor O nly

$1.00

Our F uture H ighlander Was Raised on

PURE RAW MILKProduced from our own herd of tuberculin tested cows. Yours can have the same by calling the

MYRTLE HILL DAIRYSullivan 44-W


GRAPENUTS COOKIES (Especially Good)1 cup Graipenuts 1 cup water1 cup brown sugar 1 cup raisins% cup shortening 1 teaspoonful cinnamon*/2 teaspoonful nutmeg 1 teaspoonful each of soda, bak-IV2 cups flour ing powder and salt.2 eggs

Boil the w ater, sugar, shortening and spices together fo r two; minutes. Add grapenuts and raisins and let stand until cold.! S tir in flour, sifted w ith baking pow der and soda, salt and, la s t , ; add the well-beaten eggs. Mrs. J . B. Parks.

FILLED RAISIN COOKIES1 cup sugar 1 teaspoonful vanilla1 egg y2 cup butter or lardy2 teaspoonful soda y2 cup milk, sweet or sour

1 teaspoonful baking powderF lour enough for a soft dough. Roll thin, cut, p u t on one tea

spoonful filling and place another on top and pinch edges to gether.

Filling1 cup chopped raisins y2 cup sugary2 cup water 1 teaspoonful cornstarch

P u t in saucepan and cook un til thick. Remove from fire and j add one-half teaspoonful lemon extract. Mrs. Engelbert.

DATE STICKS1 cup sugar 1 cup chopped nuts1 cup flour 3 eggs2 teaspoonfuls vanilla. 1 teaspoonful baking powder

1 pkg. chopped datesBeat eggs light, beat in sugar, add flour and other ingre

dients. Spread m ixture th in ly on shallow pan and bake in moderate oven. W hen baked cut into sticks and roll in powdered sugar. Odessa H ardcastle.

SOUR CREAM COOKIES6 eggs beaten separately 2 cups sugar2 teaspoonfuls baking powder % cup raisins

y2 lb. butter 1 cup sour cream 5 cups flour 1 teaspoonful vanilla

Cream b u tte r and sugar. Add sour cream, then egg yolks, some flour in which raisins and baking pow der are mixed, then egg whites and the rest of flour to m ake soft dough easily handled. Roll in form of sausage and cu t in one-inch lengths. Give each a pat to flatten in cookie pan. B ake quickly in m oderate oven. This will m ake about one hundred cookies. N uts and spices may be added to make variety . Jessie G. W aldm an.


MOUNTAIN & PLAIN PAINTS

AND VARNISHES

Climatically Correct

Are Sold by the Leading Dealer in Your Neighborhood

Made by

)/?lcixrU xu-tv^-Piai rvPai nL'du),1624 Arapahoe Street

MAIN 5281

COLORADO COCA COLA BOTTLING CO.

IN BOTTLES

Phone TAbor 42861024 Cherokee Street

DRINK


MY GRANDMA’S COOKIES2 cups sugar 1 tablespoonful molasses y2 teaspoonful salt 1 teaspoonful of nutmeg or cin

namon, or some of both, with or without eggs

1 cup shortening 1 cup sour milk1 heaping teaspoonful of baking

sodaadd raisins if preferred

Mrs. Em press E. Greer.

SUGAR COOKIES1 cup sugar % cup butter% cup sweet milk 2 eggs well beaten3 teaspoonfuls baking powder y2 teaspoonful salt

Flour to make soft doughMiss E dna Morr.

ICE BOX COOKIES1 lb. nucoa (or shortening 2

cups)1 cup brown sugar 3 eggs, unbeaten 1 teaspoonful soda

y2 lb. blanched almonds or cup black walnuts

1 cup white sugar 5 cups flour, level 1 tablespoonful cinnamon

Sift dry ingredients. Mix nucoa, eggs, nuts in w ith hand. Make in about th ree rolls and w rap in oil paper. P u t in ice box for tw enty-four hours. Cut and bake. Mrs. L. D. Bonham.

ICE BOX MOLASSES COOKIES1 y2 cups sugar (one white, y2

brown)1 cup shortening 1 cup sour milk About 6 cups flour

1 teaspoonful cinnamon, also 1 of ginger, 3 teaspoonfuls soda

2 eggs1 cup molasses (y2 molasses,

y2 Karo)

Mix well. Let stand overnight. In the m orning add little more flour if needed w ith one teaspoon baking powder.

Mrs. H. W. Price.

PECAN CAKELETS

Beat two eggs slightly, add one-half cup rolled and sifted brown sugar, one-half cup flour sifted w ith one-fourth teaspoonful each of baking powder and salt, add one cup of pecan nuts broken in pieces. Mix well and tu rn into small bu ttered muffin tins to two-thirds th e ir depth. Place a half pecan nu t on top of each and bake fifteen minutes in a m oderate oven. Serve at ch ild ren ’s parties w ith cocoa or chocolate. Darline Koskofli Thompson.



The BROADWAY CREAMERY

CREAMY CHEESE - BUTTER - MILK ICE CREAM

TWO CONVENIENT STORES

1037 15th Street

66 South Broadway

LIFE INSURANCE AND ANNUITIES

* ' - ' C f H B IE Q U IT A B L EL I F E A S S U R A N C E S O C I E T Y

O F T H E

MARIE B. PARKER

620 Security Building Phone MAin 3251


ROCKS1 cup butter2 cups raisins Pinch salt1 teaspoonful cinnamon % teaspoonful nutmeg3 tablespoonfuls cream

iy2 cups sugar3 eggs well beaten1 lb. walnuts or pecans, chopped y2 teaspoonful cloves2 tablespoonfuls grape juice4 cups flour

1 teaspoonful soda dissolved in a tablespoonful hot water.Drop by spoonfuls on a baking sheet and bake in a m oderate

oven. Mrs. Simonton.

ENGLISH COOKIES2 cups sugar (one white, one

brown)1 cup butter (one cup butter

equals 2 cubes)1 cup cold coffee 1 level teaspoonful soda 1 teaspoonful cinnamon

2 cups raisins 4 cups flour 2 eggs1 level teaspoonful baking

powder 1 teaspoonful nutmeg 1 cup nut meats

Cream sugar and bu tter. A dd coffee, eggs, spices and soda. Sift baking powder w ith flour. Add nuts and raisins. Drop into greased pans and bake in quick oven. Mrs. Helen Haseltine.

OATMEAL COOKIES1 cup shortening y2 cup sour milk 1 teaspoonful vanila y2 cup nuts y2 teaspoonful salt

2 cups flour 1 cup sugar 1 teaspoonful soda1 cup raisins2 eggs

2 cups oatmealCream shortening and sugar. Add eggs, m ilk and vanilla.

Add oatmeal. S ift d ry ingredients and add to creamed sugar and shortening. Bake 400 degrees Fahrenheit. Mrs. L. Harvey.

PECAN COOKIES

Cream together two cups brown sugar and one-half pound butter. S tir in two well-beaten eggs, one teaspoonful vanilla, two cups of sifted pastry flour, one-half teaspoon of baking powder, pinch salt. One cup of broken pecan meats. Drop on greased and floured pans, and bake in m oderately slow oven, so th a t the cakes dry as they brown. Mrs. J . H. Looney.

MOLASSES COOKIES1 cup of shortening 3 eggs1 cup brown sugar 3 teaspoonfuls soda, (scant)1 cup molasses 2 teaspoonfuls ginger

Cream b u tte r and sugar well, then add other ingredients w ith flour enough to roll. Bake in a quick oven. M arion E. Dix.



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DIAMONDSWATCHESJEWELRY

A f t e r th e S h o w —You’ll Find Your Friends at the

PRINCESS CANDY SHOP1626 Curtis Street

SPECIAL LUNCHES SERVED Home-Made Candies Fresh Daily

H I G H L A N D E R B O Y S A N D F A M I L I E S A L W A Y S W E L C O M E


DESSERTS

MRS. COOLIDGE RECIPE COFFEE SOUFFLE

Mix 1 y2 cups of coffee (rather strong)

i/3 cup sugar, y2 cup milk 1 tablespoonful gelatine

Heat in a double boiler Add yolks of 3 eggs, beaten

lightly

Mix with y3 cup sugar teaspoonful salt

Cook until it thickens Add whites of eggs, beaten stiff y2 teaspoonful vanilla Chill and serve with whipped

creamMrs. Calvin Coolidge.

JELLIED APPLESPare and core eight apples. Place one and one-half cups sugar

and one and one-half cups boiling w ater in a shallow pan. Boil with five cents w orth of cinnamon drops for ten minutes. P u t apples in syrup and boil un til tender. Mrs. L. M. Butcher.

CUSTARD2 cups milk 1 teaspoonful vanilla% cup sugar • 3 egg yolks

2 tablesipoonfuls corn starchCook in double boiler un til thick, then place in pudding p re

viously baked, cover w ith beaten whites of three eggs to which has been added th ree tablespoons sugar. Then cover w ith the two-thirds cup of zweiback and bake. Serve w ith whipped cream.

Mrs. J . T. F la tte ry .

GOOD DESSERT1 cup of sugar, creamed with 1 can No. 2 pineapple (crushed)1 cube of butter; add (well drained)1 egg well beaten, then add 1 cup chopped nuts

Cover the bottom of a flat pan with a layer of vanilla wafers, then a layer of the above m ixture, then another layer of wafers. On top of this pour any flavor of jello (two packages) which has started to th icken and set in cool place for several hours. Serve with whipped cream. W ill serve eighteen.

Mrs. C. A. M cLauthlin.

MOCHA PARFAIT1 y2 teaspoonfuls gelatine 1 square chocolate (melted)1 cup sugar 2 egg whitesy2 cup coffee (double % teaspoonful vanilla

strength) y2 cup salted pecans1 cup whipped cream

Soak gelatine in cold water, then dissolve over hot water. Boil sugar and coffee together un til it forms a soft ball in cold water. P our g radually over egg whites which have been beaten


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to a fro th , w hipping constantly. Beat in melted chocolate and the dissolved gelatine. Cool, add vanilla and chopped nuts. Fold in the whipped cream. Chill. Serve in p arfa it glasses and decorate with spoonful of whipped cream and several nu t meats.

Mrs. C. V. Shaw.

APRICOT TARTS

D rain a can of apricots and mash them. Sweeten to taste, and add sufficient flour to thicken to proper consistency. Add one teaspoonful bu tter, line ta r t pans w ith puff paste. F ill w ith ap ricot filling, crisscross w ith ribbons of pastry and bake to a light brown. Dredge w ith confectioner’s sugar and cinnamon ju s t before serving. Mrs. R obert H. W illiams.

PINEAPPLE DESSERT

Sixteen marshmallows, c u t ; one small can crushed pineapple. Allow to stand two hours. S tir in one cup cooked rice. Ju s t before serving fold in one-half p in t whipped cream.

Mrs. Burch.

ORANGE MARMALADE

Six oranges, four lemons, one g rapefru it, sugar. Scrub well with a brush, cut out blossom end of fru it and grind through a food chopper, using the coarsest knife. M easure the pulp and juice and to every cup add three cups of water. Let stand tw enty- four hours. Boil one-half hour a fte r boiling commences. Let stand tw enty-four hours again. On th ird day add three-fourths cup of sugar to every cup of liquid. Boil and test as fo r jelly.

Mrs. C. W iles Hallock.

CHERRY TAPIOCA1 pint cherry juice 3 tablespoonfuls minute tapioca

Sweeten to tasteCook fifteen m inutes (un til th ick), let cool and pu t in two

cups p itted cherries. Miss M ildred Mehlman.

PINEAPPLE DESSERT1 can pineapple % pint cream3A lb. nuts 2 tablespoonfuls cornstarch% lb. marshmallows 2 eggs

Cut pineapple in small pieces and drain. P u t juice on to boil. Mix cornstarch and sugar. Moisten w ith a little juice. S tir for three minutes. Set away to cool, then add cream (w hipped), pineapple, nu ts and marshmallows. Mix well and set away to cool. Miss Georgia Hobbs.



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NEW RECIPES


JOHN D e ROSEL u n c h e s a n d D e l ic a t e s s e n BUTTER - EGGS - CHEESE

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EXIDE BATTERIES


CAMOUFLAGE ICE CREAM1 cup rice Juice y2 lemon1 small can crushed pine- y2 cup marshmallows

apple y2 pint whipping cream1 cup sugar Maraschino cherries

Cook rice salted to taste. W hen cold, add pineapple, lemon, sugar, marshmallows and one-half am ount of w hipping cream. Chill thoroughly. Top w ith rem aining w hipping cream and maraschino cherry. Mrs. J . Em ery Lowe.

CHILDREN’S DESSERT

The k idd ies’ Christmas dessert may be very festive. F irst, make a lake in a large p la tte r of clear lemon gelatine or jello. Make snow drifts around the “ sho re” by w hipping lemon jello until light and spongy, and piling it around on the edge of the p latter. Sprinkle cocoanut in several places over the snow. Here and there arrange, singly or in clumps, trees made of sugar cookies. A toy S an ta Claus may even be on the scene.

Mrs. W alte r A. Spaeth.

FRUIT ROLL1 box raisins 2 boxes figs2 boxes dates 1 box prunes

1 pound English walnutsMix all together, p u t in damp cloth and mold to any shape de

sired, p u t on ice for several hours, and serve sliced as cake or may be crumbled and served w ith whipped cream.

Mrs. Beardsw orth.

NUT LOAF3 eggs Pinch saltVz cup flour 1 cup sugar1 cup chopped dates 1 cup chopped nuts

y2 teaspoonful sodaBeat eggs and mix o ther ingredients. Bake one hour very

slowly. Serve w ith whipped cream. Mrs. M. C. Click.

RICE MOUSSE

1 cup cold boiled rice 1 teaspoonful vanilla1 tablespoon gelatine 1 pint whipping creamy2 cup boiling milk % cup cold water

y2 cup sugarSoak gelatine in one-fourth cup cold w ater, add one-half cup

boiling milk. W hip the cream, add the sugar, beat into the rice and gelatine. A dd one teaspoon vanilla.


0UR cakes, do-nuts, cookies and rolls have convinced the most exacting women of Denver that it is no longer neces

sary for them to bake their sweet goods at home.Please just call your grocer tomorrow morning and order

some of these delicious goodies so that we can convince YOU.

BE SURE AND LOOK FOR THIS TRADE MARK

Gus’ cakes, do-nuts, cookies and rolls are delivered fresh every day to almost every grocer in Denver. If your grocer does not happen to carry our cakes, call

Gus’ Do-Nut Shop

sou® Hociitlfidn? hm i#3

SOuth 7085 2080 South H uron


SAUCE1 cup water y3 cup sugar1 level teaspoonful cornstarch Vanilla

Dissolve cornstarch in the cold w ater, cook ten m inutes with the sugar. Cool and before using add one tablespoon lemon and a few drops of vanilla. You m ay add nuts, raisins, citron or orange peel. Mrs. Bessie J . Cann.

MALLOW CREAM CRUNCHy2 lb. Thurston’s home-made lb. marshmallows (cut in

peanut brittle small pieces)y2 pint whipping cream

P u t the peanut b rittle th rough the m eat grinder, add the cut marshmallows which have been cut w ith the scissors into small pieces, whip cream and mix all together. Serve in sherbet glasses and top w ith whipped cream. E sther Doll.

PEACH DELIGHT

Spread one heaping tablespoon b u tte r over bottom and sides of deep baking dish. Then slice in th ree large peaches. In another dish mix one cup sugar, two tablespoonfuls flour, one tea spoonful baking powder. Then mix into two eggs well beaten. Beat well and spread over peaches. Bake about tw enty to th ir ty minutes in medium oven. Serve w ith whipped cream.

Mrs. Rothenbach.

PRUNE VARIETY3 cups cake crumbs 1 y2 cups whipped cream1 y2 cups prune pulp y2 teaspoonful orange extract

Use cooked or canned prunes. Combine fru it and cake and beat un til they make a ligh t paste then fold in stiffly whipped cream and the ex tract. Mrs. H. W. M artin.

PINEAPPLE SOUFFLE3 eggs 1 lemonPinch salt V2 cup sugar% cup grated pineapple y2 tablespoonful knox gelatiney2 pint whipped cream (rounded)

To mix, cook in double boiler, yolks, rind and juice of lemon, salt, sugar un til it thickens. Remove from fire. Add pineapple and gelatine which has been soaked in little water. Cool. B eat in whipped cream and beaten whites. Place in mold to harden. Serve w ith whipped cream around it. Garnish w ith cherries.

Mrs. Ruland.


APPLE ROLL4 medium-sized apples

(chop fine)2 cups flour3 tablespoonfuls lard

% cup milk 2 tablespoonfuls sugar y2 teaspoonful salt 4 teaspoonfuls baking powder

Roll out and spread on apples, then roll and cut into strips (about seven), pu t in boiling syrup made of one and one-half cups sugar and two cups w ater and bake in oven. P u t piece of b u tte r and dash of cinnamon on top each. Serve w ith whipped cream. Delicious. Mrs. B. A. Filmer.

“ ’Tis only after a woman succeeds, That she is known as a winner;The real proof of the pudding is The empty dish after dinner.”

NEW RECIPES


RECENT OCCUPATIONAL STUDIESPrepared Under the Direction of

THE HIGHLANDER SERVICE BUREAUDENVER

West to East—A story of the livestock industry as centered in Denver. (November, 1929.)

Accountancy—A profession and a business asset. (December, 1929.)

Careers in Aviation— (January , 1930.)Securing a Position— (February , 1930.)Advertising as a Career— (M arch, 1930.)

Secure your copy at the office of The H ighlander Boy Foundation.

“Somehow I never feel as if good things belong to me till I’ve passed ’em along to somebody else.”

With weights and measures just and true,Oven of even heat,

Well buttered tins and quiet nerves,Success will be complete.

Mrs. Hal Foresm an.

Cookies, Doughnuts and Gingerbread“She stood at the table of sugar and spice And raisins and currants and everything nice,And cut little round things as fast as she could,And baked them; and they were cookies—and good.”

DOUGHNUTS3 eggs3 tablespoonfuls butter, melted 1% cups sour milk y2 teaspoonful soda

y2 teaspoonful nutmeg 1 cup sugar 5 cups flour y2 teaspoonful salt

B eat eggs un til creamy, gradually add sugar. B eat well. Sift d ry ingredients and add alternately sour m ilk and bu tter. F ry in deep fa t. Mrs. John Schwarz.

DOUGHNUTS1 cup sugar 1 tablespoonful shorteningy2 teaspoonful salt Mace or nutmeg2 eggs 1 cup milk4 cups flour 1 teaspoonful baking powder,

heapingMix in order given and fry in deep fa t.

Mrs. J. W. Montgomery.


MazolaFOR DIGESTIBLE

FRIED FOODSa n d P e r fe c t S h o r te n in g

Made from the Hearts of Full Ripened Corn Kernels

The New Maple KaroThe tang of the North Woods captured for those preferring this delicious flavor. A palate-pleasing flavor for every taste.

Blue Label—Cane Flavor Red Label—Vanilla Flavor

THE FOOD OF THE INFANT AND GROWING CHILD

Ask your doctor—he knows

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MAKES COTTON LOOK AND FEEL LIKE LINEN

Also the Bathway to a Soft Smooth Skin

Try a Linit Beauty Bath Today

CORN PRODUCTS SALES COMPANYMidland Savings Building

DENVER, COLORADO


NUT DOUGHNUTS

Beat three eggs un til light, add one cup sugar, one cup milk and two tablespoonfuls melted bu tter. A bout two cups flour sifted w ith three teaspoonfuls baking powder and one-fourth tea spoonful salt, one-fourth teaspoonful each cinnamon and nutmeg. Beat in one cup chopped nuts and two cups more flour. Brown in hot fat. Mrs. E. B. McPherson.

LIGHT DOUGHNUTS1 cake yeast y2 cup sugar1x/4 cups milk, scalded and cooled 3 tablespoonfuls butter 1 tablespoon of sugar 1 egg4y2 cups of sifted flour Salt and mace ti teaspoonful

Sugar in lukew arm liquid, add one and one-half cups of flour, and beat well. Cover and let rise about one hour. Add to this the b u tte r and sugar creamed, salt, mace and egg well beaten. The rem ainder of the flour to make a soft dough. Place in well- greased bowl and let rise one and one-half hours. W hen light tu rn on well-floured board. Roll to one-third inch thickness and cut into doughnuts. Cover and let rise until light. F ry brown in deep fat. Roll in sugar if preferred . Mrs. E. A. E rard .

DROP DUMPLINGS AND NOODLES1 pint flour 1 cup sweet milk1 tablespoonful baking powder 1 egg and pinch of salt

Mix and drop off a big spoon into boiling gravy, cover and boil slowly fo r fifteen minutes. Mrs. C. C. Wells.

EGG NOODLES

Two eggs, one teaspoonful salt. Beat eggs slightly, add salt and flour to make a stiff dough. K nead un til smooth. Divide equally. Roll each on a slightly floured board un til as th in as paper. P u t aside un til d ry enough to roll w ithout sticking. Cut in small, th in slices w ith a sharp knife. R. Mae Maul.

MEAT DUMPLINGS2 cups flour 2 teaspoonfuls butter4 teaspoonfuls baking powder % cup milky2 teaspoonful salt 1 or 2 eggs

W ork b u tte r in d ry ingredients. A dd beaten eggs and milk. Drop in m eat juice and cook tw enty m inutes w ithout raising lid.

Mrs. Gorton.


NOODLE RING WITH HAM3 cups white sauce iy2 teaspoonfuls Worcester

shire sauce 2 cups uncooked noodles 2 eggs, beaten separately

2 cups diced cooked ham Dash paprika Dash pepper 1 can asparagus tips 1 can small peas

P repare w hite sauce, season w ith W orcestershire sauce, pap rika and pepper. Cook and blanch noodles. Combine one cup of white sauce w ith noodles. A dd yolks of eggs and fold in beaten whites. Bake in m oderate oven about th ir ty m inutes in well-oiled ring pan. Combine the diced, cooked ham with the rem aining white sauce and pour into noodle ring, which has been placed on a chop plate large enough to allow a fluting of the asparagus tips w ith the peas for a base from which the tips sprout. Dot w ith b u tte r and pepper. Dash paprika over noodle ring to add color contrast. This serves six.

White Sauce1 cup milk Few grains pepperXA teaspoonful salt 2 tablespoonfuls butter

y2 tablespoonful flourM elt bu tter, add the flour mixed w ith seasonings, and stir

un til thoroughly blended. Pour on the milk one-third at a time, stirring till well mixed, and cook un til smooth. Milk may be used cold or scalded. Mrs. H. W. M artin.

NOODLE RING1 pkg. fine egg noodles (cook 10 1 cup milk

or 15 minutes in salted water). 1 small can Borden’s evaporated Drain and cool. milk

5 egg yolks 1 pkg. Italian grated cheesePepper and salt to taste

Lastly fold in beaten whites. Grease mold w ith b u tte r and sprinkle w ith flour. Bake in medium oven forty-five minutes. Bake in pan of hot w ater. Mrs. C. F. Meissner.

ENTREESSPAGHETTI

1 box spaghetti 1 can Campbell tomato soup1 can mushrooms 1 oniony2 green pepper Salt to taste% teaspoonful paprika y8 teaspoonful pepper

Boil spaghetti tw enty m inutes, d rain and wash in cold water. F ry onion, green pepper in b u tte r until tender. Add mushrooms then can tom ato soup, heat th rough w ith salt, pepper and paprika. B u tte r casserole. A lternate spaghetti and sauce, top w ith bread crumbs and pieces of bu tter. Bake in oven fo r tw enty or th irty m inutes un til browned. F ill w ith stuffing, cover w ith crumbs and bake ten minutes. Mrs. A. Optican.


ESCALLOPED CHEESE1 cup cheese *4 teaspoonful mustard3 eggs Pinch cayenne pepper1 teaspoonful salt 4 slices buttered bread cut2 cups milk in cubes

B eat eggs, add seasoning and milk. A rrange bread and cheese in alternating layers in baking dish. P onr on custard, let stand ten minutes. Bake tw enty or th ir ty m inutes in a m oderate oven. E d ith Keegan Bate.

SPAGHETTI CREOLE1 can spaghetti 1 teaspoonful salt1 pint canned tomatoes 1 lb. hamburger steak% cup chopped onion y2 cup butter

y2 cup grated cheeseCook spaghetti un til tender, dra in and rinse well w ith cold

w ater, d rain again. Brown onion in b u tte r ; add tom ato, cook un til soft. S tir steak in hot fry ing pan un til brown, add the rest. H eat u n til all is very hot (about twenty-five m inutes).

CHEESE DELIGHT4 slices toasted bread crumbled 2 cups white sauce, seasoned y2 lb. cream cheese ground to taste

P u t bread and cheese into bu ttered baking dish in alternate layers, season w ith salt and pepper. P our white sauce over all and bake in a m oderate oven about tw en ty m inutes. This is nice to serve fo r luncheon. Mrs. W. E. Angell.

RICE SOUFFLE

2 cups boiled rice 2 tablespoonfuls melted buttery2 cup grated cheese % pkg. Bluhill cheese, cut up2 eggs % cup sweet milk

Beat yolks un til light. Add m ilk m ixed w ith rice, then b u tte r and cheese. F old in whites of eggs and bake tw enty to th irty minutes. Mrs. F rancis W. Nelson.

RUM TUM DITTY1 can tomato soup Salt, pepper1 pound cheese Toast

H eat soup, add cheese and seasonings, cook un til smooth paste. Serve on toast. A dish th a t can be quickly prepared for children at noon. Mrs. C. Y. Carlson.


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TOMATO SURPRISES% cup chopped meat y2 saltspoonful salty2 tablespoonful chopped onion 4 tablespoonfuls mayonnaisey% tablespoonful Worcestershire 4 tomatoes

sauce LettuceSeason the m eat w ith onion, salt and sauce, and mix witfi

the dressing. Have the tom atoes very co ld ; cut a slice from the stem end and scoop out the seeded portion. F ill each w ith the salad m ixture and serve on a leaf of crisp lettuce.

Mrs. J . M. Carder.

BEET JELLY1 medium can beets, or equal % cup sugar, mixed

amount freshly cooked y3 cup vinegar2 slightly rounded tablespoon- 1 cup boiling water

fuls com starch, andMoisten sugar and starch w ith beet juice for coloring, add

to boiling w ater and vinegar and cook till smooth and d one; slice beets and add to sauce in alternate layers in a mold. W hen chilled this makes a p re tty and tasty luncheon dish.

Mrs. C. B. Buckley.

UNCOOKED CRANBERRY SAUCE1 quart cranberries 4 apples

3 cups sugarGrind cranberries and apples, mix w ith sugar. Make a

couple of days before using and keep in a cool place, s tirrin g occasionally. Mrs. E. Roger Jones.

CORN CUSTARD1 large can of corn 3 whole eggs, beaten into corn

cup sweet milkP u t in bu ttered casserole and set in pan of w ater in oven and

bake till firm like custard. Serve hot.Mrs. H. F. Morrison.

SPANISH RICE1 cup rice, uncooked, but well 1 teaspoonful salt

washed. % teaspoonful paprika1 tablespoonful fat, any kind 1 small onion1 teaspoonful sugar 1 large can tomatoes

M elt fa t in fry ing pan, then add other ingredients, and stir often, cooking slowly un til rice is done. If too dry add a little hot water, slowly. Mrs. A. D. Kenyon.

IMPINATASlice four medium sized potatoes and one small onion into

bu ttered casserole. Cut one pound of halibut into small pieces, cover all w ith catsup and cook in m oderate oven fo r two hours.

Mrs. M ary F. Leonard.


FISH

SALMON LOAF1 can salmon % cup milk

• y2 cup bread crumbs Butter size of walnut1 egg ‘ 1 teaspoonful lemon juice

Sauce1 teaspoonful corn starch Liquid off salmon5 tablespoonfuls tomato catsup y2 cup milk

Save liquid off salmon. Beat fish and b u tte r to a cream, add egg. Beat well. Add m ilk and bread crumbs. Add lemon, pinch salt and pepper. Form in loaf and bake one-half hour. Add a little w ater.

S au ce: Boil one-half cup milk. Thicken, then cool and addjuice of salmon and catsup. Place loaf on p la tte r and pour sauce over. Mrs. R. M. Hamilton.

SALMON LOAF (Steamed)1 can salmon 3 eggsy2 cup soft bread crumbs 2 teaspoonfuls lemon juice

cup melted butter y2 teaspoonful saltDash of pepper 1 teaspoonful minced paisley

To fish add yolk of eggs, well beaten and all ingredients in the order given. Mix well and fold in the egg whites, beaten stiff. Steam in a double boiler for an hour.

Mrs. Allen M. Rugg.

FISH SOUFFLE1 tablespoonful butter y3 cup tuna4 tablespoonfuls flour 1 tablespoonful crisco1 teaspoonful salt teaspoonful pepper% cup water % cup milk1 teaspoonful grated onion 2 eggs

Make white sauce, add beaten egg yolks, then fish. Cook three minutes. Cool. Add beaten whites. Bake in a slow oven in pan of w ater un til set. Mrs. C. W iles Hallock.

TUNA LOAF

Melt 3 teaspoonfuls butter 1 teaspconful grated onion2 pimentos, cut fine

Cook this fifteen minutes and add one tablespoonful flour and two cups milk, cook un til thick. Cook one-third box spaghetti until tender, shred can tuna fish, add white sauce and bake fifteen minutes. Cover w ith bread or cracker crumbs and brown.

Mrs. C. A. Land.


CREAMED COD FISHOne-half box of shredded cod fish or fish flakes, equal am ount

of dried cod fish, one and one-half cup of th in cream sauce. Six slices of toast. Add shredded or dried cod fish which has been freshened by soaking a short time in warm w ater and squeezed dry, to the cream sauce; pour over hot bu ttered toast. I f canned fish is used, they do not need to be freshened. Serves five or six people. Mrs. P arre tt.

DEVILED CRABS2 tablespoonfuls butter 1 egg2y2 tablespoonfuls flour 1 small can mushrooms withiy 2 cups milk the juice1 can Campbell chicken, soup 1 teaspoonful Worcestershire1 small can crab meat, sauce

shredded % of a small can pimentoesH eat the milk with b u tte r and chicken soup and thicken w ith

flour paste. Cook carefully for th ree m inutes, add other ingredients and keep hot in double boiler until ready to serve. Good on pattie shells or hot biscuits. Mrs. Bramley.

JAPANESE CRABS1 can crab meat y2 lemon1 teaspoonful Worcestershire

sauce Few grains cayenne 1 tablespoonful butter, fat or oil

1 small can

1 teaspoonful grated onion y8 teaspoonful paprika 2y2 teaspoonfuls salt 1 tablespoonful flour 3 hard-cooked eggs 1 cup milk

mushroomsCombine the canned crab m eat or an equal quantity of fresh

meat w ith the mushrooms. Add the lemon-juice onion, W orcestershire sauce, salt, paprika, and cayenne. Make a white sauce from the fa t, flour, and milk, and add to it the crab m ixture and the hard-cooked eggs which have been cut in small pieces. Cook until thoroughly heated and serve on toast. Or fill greased ramekins and sprinkle w ith g ra ted cheese and cracker crumbs and bake fo r twelve m inutes a t 500 degrees F. Serves six.

Mrs. A rth u r A. M atthew.

PINK SALMON PATTIES1 can pink salmon 2 cups white sauce4 ©ggs 8 slices toasty2 teaspoonful salt Pinch pepper2 tablespoonfuls thick sweet cream Sifted bread crumbs4 tablespoonfuls cold water y2 cup finely cut celery

F lake the pink salmon, add two eggs slightly beaten, the cream, salt and pepper. Mix and shape in small flat cakes. Coat with two eggs beaten w ith cold w ater, cover w ith sifted bread crumbs. Saute in b u tte r well browned on both sides. Serve each cake on a slice of hot toast and cover w ith white sauce to which celery has been added. Serves eight people.

Mrs. M. W illingham.


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Now, for1 the first time, you can have moist, reviving cold for vegetables and dry, frosty cold for meats and other foods—both in the same cabinet. You can have the right type of refrigeration for every kind of food. You can enjoy a new convenience in your kitchen. All of these advantages are brought to your home by the new Frigidaire Hydrator . . . now standard equipment on all household Frigidaires.

And what a difference the Hydratormakes in quality and flavor!Celery comes out of the Hy

drator crisp and brittle. Lettuce takes on a dew-drenched freshness. Tomatoes become firmer. Parsley, cress and other garnishes seem almost to grow again!

You’ll want to know more about

the Hydrator. And you’ll want to know more about the Frigidaire “Cold Control” which enables you to speed the freezing of ice cubes and desserts. You’ll want to know more about Frigidaire’s surplus power that keeps food fresher— longer. You’ll want to see and examine the beautiful cabinets in rust-proof Porcelain-on-steel inside and out. So make it a point to attend our special demonstration.

Come in today

We want you to see the difference between vegetables kept in the Hydrator and vegetables kept in the ordinary way. We want to give you all the facts about the latest Frigidaires. We want to tell you about the low prices and liberal terms. Call at our display room now.

E le c t r i c R e f r i g e r a t o r s f o r H o m e s , S to r e s a n d P u b l ic I n s t i t u t i o n s . . .E le c t r i c W a t e r C o o l e r s f o r H o m e s , S to r e s , O ff ic e s a n d F a c to r i e s . . . I c e C r e a m C a b in e ts . . . M ilk C o o lin g E q u ip m e n t . . . R o o m C o o le rs .

FRIGIDA IRE SALES CORPORATION1134 Broadway Denver Branch

Open fro m 8 :00 A. M. to 10 :00 P . M.TAbor 8291

AMERICAN FURNITURE CO.16th an d L aw rence Sts., M Ain 0241

WILLIAM A. SIMMONS, INC.61 South B roadw ay , SO uth 4232

V A L O R E H A R D W A R E CO.L ittle to n , Colo.

A U R O R A E L E C T R IC CO. A u ro ra , Colo.

G RA H A M F U R N IT U R E CO. Englew ood, Colo.

I n b o th th e h o u s e h o ld a n d c o m m e r c ia l f ie ld s F r ig i d a i r e l e a d s in s a le s to c u s to m e r s .

H I R E


SALMON TAPIOCA CROQUETTES1 cup milk scalded 3 tablespoonfuls minute tapioca1 tablespoonful green pepper,

chopped2 tablespoonfuls lemon juice1 tablespoon pimento, chopped

y2 teaspoonful salt Vs teaspoonful paprika iy 2 cups salmon, flaked 1 egg beaten with 1 tablespoon

ful water Crumbs

Scald m ilk in top of double boiler, add tapioca and cook until it is transparen t, s tirring frequently , add seasonings during cooking. Remove from fire and add salmon and lemon juice, let m ixtu re become thoroughly cooled. Shape in balls, roll in crumbs, egg, then again in crumbs, brown in hot deep fat. Makes eight croquettes. Mrs. R. W. Liedike.

DEVILED CRAB1 large can crabs 1 y2 tablespoonfuls butter 1 teaspoonful salt y2 teaspoonful lemon juice y2 teaspoonful mustard 1 cup cream or milk

1 tablespoonful flour y2 teaspoonful paprika Yolks of four hard-boiled eggs y2 teaspoonful Worcestershire

sauce

Scald m ilk and thicken, add mashed yolks, seasoning and crab meat. P u t in ram ekins or shells w ith bread crumbs and bu tte r on top. Bake ten minutes. Mrs. Reed.

FROZEN DESSERTS

APRICOT SHERBET1 can apricots 1 pint sugar1 lemon 1 quart milk1 egg 1 pint cream

Mash apricots and add sugar and juice of the lemon. Beat the egg in some of the milk. Add egg, m ilk and cream.

Miss M vrnice Thornberg.

FRIGIDAIRE PINEAPPLE SHERBET3y2 tablespoonfuls lemon jello % cup powdered sugar% cup water 2 cups crushed pineapple3 egg whites (drained)2 cups whipped cream 1 tablespoonful lemon juice

Let sugar and w ater come to a boil and pour over lemon jello. S tir un til jello is dissolved. W hen cool add two cups of crushed pineapple. S tir well. Then add three egg whites which have been whipped dry. S tir well. S tir in two cups of whipped cream. Add one tablespoon lemon juice, s tir well and pu t on ice. S tir every half hour for three hours. If you wish to use as a frozen sherbet in a freezer use one cup of unw hipped cream instead of the two cups of whipped cream. Mrs. B. P. McCormick.


FRUIT SHERBET (One Gallon)3 lemons 6 oranges

S train juices and add four cups sugar, one pint cream, milk enough to fill freezer. Freeze. Mrs. E. D. Wilson.

MINT ICE CREAM

One pound pure m int stick candy, dissolved in very little w a te r ; one quart whole milk, one p in t w hipping cream. S tir and freeze. Excellent served w ith tu rk ey dinner.

Mrs. E arl Wiley.

MOCHA ICE CREAM

1 cup sweet milk 2 egg whites2 tablespoons coffee (ground fine) 1 cup XX cream2 egg yolks Pinch of salt1 tablespoon flour y2 cup granulated sugar

Add coffee to one-half cup of sweet m ilk and place in top of double boiler. Cook for five minutes. Remove and strain through cheesecloth and cool.

Mix flour and g ranulated sugar and add one-half cup scalded milk slowly to th is m ixture. Cook in top of double boiler for fifteen minutes. Add well-beaten egg yolks slowly and re tu rn to fire. Cook fo r five m inutes, s tirring constantly. Remove from fire and cool.

Combine first m ixture to custard. Fold in stiffly beaten egg whites to which salt has been added and re tu rn to F rig idaire to chill. W hip cream. Fold cream into custard and pour into tray to freeze.

VANILLA CUSTARD CREAM1 cup sweet milk y3 cup single cream% cup granulated sugar 2 egg whites2 tablespoons cornstarch Pinch of salt2 egg yolks 1 y2 cups XX cream

2 teaspoon's vanilla extractMix granulated sugar and cornstarch. Add scalded milk

gradually , s tirrin g constantly. P our in top of double boiler and cook fo r twenty-five m inutes. S tir well several times during this cooking process. Remove from fire and add well-beaten egg yolks. Cook again for five m inutes, s tirrin g constantly. Add single cream, s tir well and pour into m ixing bowl to cool. If custard is ra ther lum py beat with egg beater or run custard th rough sieve. W hen custard is cool, fold in stiffly beaten egg whites to which salt has been added and place in F rig idaire to chill. W hip cream, add vanilla and fold into custard. P our into tray . In one hour remove and stir well.

H ighlander Mothers’ Cook B ook 10o

CHOCOLATE CUSTARD CREAMPlace two squares of b itte r chocolate in top of double boiler

and place over fire un til dissolved. Add this m ixture to the p receding custard before it is cool and before egg whites are added. Continue m ethod in the preceding recipe. This will give a delicious custard cream with an unusually smooth texture.

LUNCHEON DISHESCHEESE LOAF

1 lb. cream cheese 2 or 4 sprigs parsley1 medium-sized onion 4 hard-boiled eggs

P u t th rough small knife of m eat grinder. Mix w ith salad dressing (D urkee’s preferred) and cream. Press down in bowl and let stand in ice box over night. Mrs. I. S. Gooch.

TEMPLETON TOMATOESW ipe and remove stem end from six small tomatoes. Take

out seeds and most of pulp. Sprinkle inside w ith salt, invert and let stand tw enty minutes.

Cook three tablespoonfuls b u tte r w ith six tablespoonfuls chopped green pepper fo r five m inutes, s tirring almost constantly. Add three-fourths cup soft stale bread crumbs, one-half cup tomato pulp, one-fourth teaspoonful salt, one-eighth teaspoonful pepper, a few drops of onion juice. F ill tom ato cases w ith m ixture, cover tops w ith bu ttered bread crumbs and bake in hot oven fifteen minutes. Mrs. G. G. Dorw ard.

CHEESE FONDUE1 cup bread cut in %-inch pieces y2 cup cheese, cut or grated y2 teaspoonful salt % teaspoonful paprika

1 cup milk 3 egg yolks, beaten 3 egg whites, stiffly beaten % teaspoonful celery salt

Mix cheese, bread crubs, salt and milk. Let stand five minutes. A dd egg yolks and beat one m inute. Fold in egg whites. P our into bu ttered baking dish. Set in pan of hot w ater and bake in slow oven forty-five minutes. Serve at once.

Mrs. George Billingham.

HOME MADE CHILI1 lb. chopped beef, not ground 1 lb. pinto beans, sopked1 can tomatoes 1 large onion, m inced1 clove garlic, minced Chili powder to taste

D rain beans and place on stove to boil, when first boil is reached, d rain again, then boil till tender. F ry meat, onion and garlic till brown, add tom atoes and p in t of water. Place all to gether w ith beans, add seasonings and continue boiling very slowly, add w ater as needed. Thicken w ith a little flour before serving. Salt to taste. Mrs. J . F red Doyle.


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WINONA’S HAT SHOPWINONA G. AMSDEN

Youthful Matrons’ Hats a Specialty PRICES $5.00 TO $12.50

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to the sublime ideals and the fine citizenship of the Highlander Boys— and to the splendid organization of mothers back of them, from the

HOFF-SCHR OEDER CAFETERIA

W e h o p e y o u a p p r e c ia te o u r fo o d s a n d s e r v ic e as m u ch as w e e n jo y y o u r b r e e z y v i s i t s .

16th and Welton Sts.M rs. M. J. H o f f

President

415 16th Street Phone TAbor 1844


PATTED CHICKENSplit a young roasting chicken down the back and lay breast

up in a baking pan or casserole. Rub in two tablespoons bu tter. Season and pour a cup of boiling w ater and bake three-fourths of an hour. Then add a little w ater if necessary. Cover the pan and cook for tw enty minutes more. Mrs. F. J . Ebert.

FLANK STEAK AND SPAGHETTI1 flank steak scored 2 strips bacon or salt pork1 can tomatoes (pint) Salt and pepper2 large onions 1 pkg. spaghetti

Have steak scored at butcher shop. Salt and pepper it well. Add one tablespoon each of onions cut fine, and tom ato pulp at one end of steak, then roll steak and tie in three places. P u t steak in roaster. Cover w ith bacon strips and add tom ato and onions and one p in t of water. Bake slowly for th ree and one- half or four hours or till very tender. Remove steak from gravy and strain. Then add spaghetti which has been cooked in salt w ater and washed. A dd steak, re tu rn to oven for a few minutes.

Mrs. Case.

PORCUPINE MEAT BALLS1 lb. round steak ground V2 cup water1 small onion chopped fine y2 cup raw rice (well washed)

Season w ith salt and pepper, adding rice last. Make into small balls and pu t into a quart of hot strained tomatoes in casserole. Bake slowly from three-fourths hour to one hour.

Mrs. Charles R. Bosworth.

BEEF LOAF WITH TOMATO SAUCEiy 2 lbs. hamburger 1 small onion, chopped fine1 egg 4 soda crackers, rolled fineSalt, pepper and a little sage

Mould into loaf. Place two strips of bacon across the top and place a row of small onions around loaf. Let brown in the oven a few m inutes, then pour small can of tom ato soup over it and bake slowly about one and one-half hours.

Mrs. O ’Leary.

CHICKEN LOAF2 cups cooked chicken1 cup bread crumbs2 tablespoonfuls pimentoes, fine 2 tablespoonfuls celery, cut fine Paprika

1 cup milk2 tablespoonfuls green pepper,

cut finey2 teaspconful salt 2 beaten eggs

Cook th irty minutes in slow oven.Mrs. A. P. Smith.

108 H ighlander Mothers’ Cook Book

CRAB MEAT PIE1 c an c ra b — bo n ed an d flaked 1 tea sp o o n fu l s a l t3 eg g s w ell b e a te n 1 ta b le sp o o n fu l ch o p p ed g re eni/o cup m e lted b u t te r p e p p e r1 te a sp o o n fu l m u s ta rd V2 cup c ra c k e r c ru m b s% te a sp o o n fu l W o rc e s te r s h ire 1 cup c rea m

sa u c e 1 cup m ilk

Set casserole in w ater and bake one hour in m oderate ovenMrs. F. B. Powell.

SPANISH RICE(Excellent for luncheons)

Boil three-fourths cup rice un til flaky. D rain off excess water. Add one teaspoonful salt, one tablespoonful b u tte r and one can (small) of chili con cam e. Mix well and set over slow flame until ready to serve. This is also a very good stuffing for green peppers. I p refer Red and W hite Chili.

Mrs. Chester Newlin.

HOT LUNCHEON DISH2 cu p s cooked m ac a ro n i 1 cup tu n a fish3 eggs, h a rd -b o iled 1 cup m ed iu m w h ite sau ce14 cup b u tte re d c ru m b s an d

g ra te d ch eese

A rrange in layers in bu ttered baking dish. Sprinkle with crumbs and cheese. Bake few m inutes in hot oven.

Mrs. Reynolds.

PORCUPINES1 lb. h a m b u rg e r 1 can to m a to e s (m ed iu m size)y2 cup u n co o k ed r ic e S a lt, p e p p e r a n d on ion

To p re p a re : Mix all together, and roll into oblong shapes.Roll in very little flour. Place in kettle of boiling w ater (about one inch of w ater), in a single layer. Let simmer and cook slow about one hour. Then add tomatoes and continue at slow cooking one to one and one-half hours longer. I p refer using iron kettle.

N o te : The rice stands out, representing quills on the porcupine, and with a little salad and dessert the one dish makes a complete meal, especially to the boys and girls.

Mrs. T. F. Meadows.

SPICED SHOULDER OF LAMBBone a shoulder of lamb and rub it well w ith a m ixture of

two ounces of sugar, one teaspoonful each of ground mace and pepper and one saltspoonful of powdered cloves. Let it remain in the pickle all d a y ; then roll it up, tie w ith a string, place in a stewpan w ith some good stock and cook slowly till done. Lay it on a dish and add a little p iquan t sauce to the broth and serve.

Mrs. A. Valdez.


ROAST BEEF PILLAU

Cook fo r five minutes one tablespoonful bu tter and a small j onion chopped fine. Before it begins to brown, add two cups j cold beef cut in fine dice seasoned w ith one-half teaspoonful pep- j per. Simmer slowly for ten minutes. W hile it is cooking cover one-half cupful rice w ith cold w ater and set it over the fire to boil. W hen it has cooked for five minutes drain and let cold w ater ru n through it until every grain separates. Add the rice to the beef. P our over it one and one-half cupfuls canned tomatoes. Pour in a cup of boiling water, and cook slowly till the rice is perfectly soft. Mrs. Loughlin.

MEATS

CHICKEN AND RICE CROQUETTES

One cup cold chicken chopped fine, seasoned w ith salt and pepper, one cup cold boiled rice, heat both together, adding a little gravy or milk if m ixture seems dry. W hen hot s tir in one egg, beaten light. W hen thoroughly mixed remove from fire to cool, when cold form into croquettes, roll in eggs, then in fine bread crumbs and again in egg, fry in deep fat.

Mrs M aurer.

ROAST PORK

Three tablespoonfuls bu tter, three tablespoonfuls flour, blend over fire, add one cup warm w ater, then four cups boiling water. Cook to a bubbling, season with salt and pepper, pour over roast, place in m oderate oven for three hours, basting frequently with gravy. Mrs. AY. W. Parker.

HAM LOAF1 lb. uncooked ham and 2 lbs. 1 cup milk

shoulder pork (ground 1 tablespoonful bread crumbstogether) No salt

2 eggsBake for one hour, then add one can of tom ato sauce, bake

another hour, sprinkle bread crumbs on top of loaf. Serve with this d ressing : One-half cream bottle of whipped cream, mix withhorse radish to taste. Mrs. L. A. Beckman.

Great W estern Sugar Company

A q u a l i t y y o u w o u l d i n s i s t u p o n i f y o u k n e w a l l t h e F A C T S

F A C T N O . 1 5

S c h i l l i n g i s t h e o n l y o n e w h o r o a s t s f in e c o f f e e o n ly . T h e r e a r e m a n y e x c e l l e n t c o f f e e s — b u t t h e f i n e s t t h i n g s u s u a l l y c o m e f r o m t h o s e w h o m a k e f in e t h i n g s o n ly .There are 42 o th er fac ts abou t Schilling P roducts

B a k in g P o w d e rT e a C o ff e e

4 9 S p ic e s 32 E x t r a c t s

A Quality You Would Insist Upon I f You Knew A ll of the Facts.

b a k in gi n s u r a n c e

“If you find any fault whatever in this Baking Powder, or think you do, your grocer will return your money and also pay for the eggs, butter, flour, etc., you have used.”You will find that statement printed on the Schilling Baking Powder label. Look for it. Read it carefully. It is far more than a mere gesture of good will. Unusual as it is, it means just what it says. Only a Baking Powder, sure and pure, could carry such an offer. Because it is made from Cream of Tartar, and no substitutes.

1 1 0 H ig h la n d e r M o th e r s ’ C ook B ook


CREOLE HAMBURG STEAK2 cups freshly ground beef 4 tablespoonfuls butter2 cups boiled spaghetti 1 small chopped green pepper1 can tomato soup y2 onion chopped

Salt and pepperBrown the pepper and onion in the b u tte r in fry ing pan.

Add the ground meat, salt and pepper and stir over fire ju st until the red color of the m eat disappears. Add tom ato soup and spaghetti, mix thoroughly, pu t into greased baking dish and bake for fifteen minutes. This is as appetizing reheated as it is when first made. Mrs. N. F. Card.

MINCE MEAT

F our pounds lean beef, cooked till tender, chop fine. One pound suet beef, chop fine. Five pounds apples, chop fine. Two pounds seedless raisins, two pounds dried curran ts, one pound citron, chop fine. Two pounds brown sugar, two tablespoonfuls cloves, three tablespoonfuls cinnamon, two tablespoonfuls mace, two tablespoonfuls allspice, one tablespoonful salt. Mix thoroughly and pack in ja rs and keep in cool place. W hen desired for pie, th in w ith cup syrup from spiced peaches or fresh cider.

G ertrude M. Oakes.

ARABIAN STEW6 lean pork chops 1 large onion3 cups hot water 2 tomatoesy8 teaspoonful pepper 1 green pepper6 tablespoonfuls raw rice 3 tablespoonfuls salt

Sear chops on both sides in hot fry ing pan, then remove to casserole. On each chop place one tablespoonful of rice, a slice of onion, a slice of tom ato (or equivalent in stewed tom atoes) and two strips of green pepper. Sprinkle over all the salt and pepper, add hot w ater, cover and bake from three to four hours in an oven reg istering 350 F. Mrs. W. A. Loach.

MEAT BALLS AND SPAGHETTI1 lb. hamburger y2 lb. sausage 1 eggy2 cup bread crumbs Small spray parsley, minced

1 clove garlic 1 onion1 large can tomatoes 1 can tomato paste 1 teaspoonful sugar

Mix together (except tom atoes and tom ato paste and sugar) and form in balls and fry till brown on all sides. Place meat balls and drippings in kettle w ith tom atoes and tom ato paste and seasonings. Let simmer th ree hours, stirring and adding a little w ater till done. D rain and place on p la tter, cover w ith sauce, sprinkle w ith parm esan cheese on top. Garnish w ith m eat balls, serve piping hot. Mrs. J. F red Doyle.


POULTRY DRESSING

Take two small loaves (b a k e r’s) bread, slice and pick into small bits. Season w ith one-half teaspoonful pepper, two and one-half teaspoonfuls salt, one-half teaspoonful powdered sage, one medium size onion chopped fine. Mix well using two forks. Melt tw o-thirds cup b u tte r or poultry fa t if you have it. Add two eggs well beaten to which three-fourths cup or more of cold m ilk has been added. Mix well and fill body and breast of turkey (or fowl). If bread is very stale more m ilk m ay be needed.

Mrs. W alte r D. Lawrence.

ENGLISH MEAT AND POTATO PIE1 lb. round steak 2 medium turnips4 or 5 medium potatoes 1 onion

Cut steak in small pieces and cover w ith water. Add salt and pepper and simmer one hour. Add diced potatoes, onion and tu rn ips and cook slowly till it thickens. Make a rich biscuit dough, spread over the top and p u t in oven to bake till brown.

Mrs. Engelbert.

STUFFED PORK CHOPSThe chops should be cut one and one-lialf inches thick. Slit

each chop, cu tting to the bone. Make a stuffing by soaking one cup stale bread crumbs until soft, d rain and squeeze dry. Mince an onion, add salt and pepper to taste, then mix w ith bread crumbs, add one-half teaspoonful of sage, one teaspoonful or more of m elted b u tte r and a beaten egg. F ill the opening in each chop and close the edges w ith strips of bacon tied together. Bake one hour. Mrs. M argaret Scheffel.

VEAL LOAF

Two pounds veal and one-half pound pork ground together. One cup cracker crumbs, salt and pepper to taste, one-half cup tom ato sauce. Mix w ith m ilk to righ t consistency, form into one large or two small loaves, p u t into greased pan. Brush top w ith b u tte r and place three th in slices bacon on top. Bake about two hours in slow oven, or m eat will become hard. Keep covered for about one-half hour or un til heated through and begins to cook, then remove cover, add a little w ater and leave uncovered to brown. Baste frequently . Mrs. Neel.

VEGETABLE MEAT LOAF1 lb. hamburger 1 cup milk% lb. sausage 1 pepper, 1 onion, 1 carrot,1 cup cracker crumbs ground1 egg

Season and bake one hour. Mrs. M. J. Ford.


TOMATO CHIPPED BEEF

P u t one cube b u tte r in skillet and when m elted add one-half pound of chipped beef. S tir un til beef is curled then add three tablespoonfuls flour and stir a few minutes. A dd half a small can of tom ato sauce and when mixed, add enough milk to make a thick sauce. Serve on toast.

Mrs. Thos. B. H. A tkin.

DRIED BEEF AND EGGS

One-half pound dried beef, six eggs or more if desired. B u tte r a baking dish, pu t layer of beef, hard boiled eggs sliced, white sauce; repeat in layers until the desired amount, place bread crumbs on top and brown in oven. Mrs. A. Henry.

BLIND HAMBURGER

One pound lintils or split peas soaked in cold w ater a few hours or over night. Boil un til soft, w ith salt. Add one cup of chopped celery, four slices of bacon cut in small pieces fried w ith two large onions. Mix all w ith two eggs and a cup of cracker meal, a little flour and chopped parsley. Form into little flat balls, roll in flour or cracker meal. P u t in red hot bacon fa t and fry nice and brown. A good gravy can be made w ith a little flour, bouillon cubes and hot w ater. Mrs. W eisenstein.

SAUSAGES AND PASTE

P u t one pound link sausages in baking dish and let fry out in oven. W hile these are fry ing beat two eggs very light, add one cup milk and pour gradually over three-fourths cup flour *to which has been added a pinch of salt. Beat b a tte r un til smooth. If sausages are too fa t pour off some of the grease and then put the b a tte r over the sausages. Bake in a hot oven about th irty minutes. T ry to serve in same dish in which it is baked, also get to the table as soon as possible a fte r removing from oven.

Mrs. L ester Gilpin.

GOULASH1 lb. hamburger Butter Salt Pepper Onion

Brown ham burger in bu tter, add chopped onion and mangoes. Cook five m inutes, add tomatoes, mix w ith cooked spaghetti or noodles. P u t in casserole, sprinkle w ith bread crumbs and dots of bu tter. Brown in oven. Mrs. R. W. Taylor.

TomatoesSpaghetti or noodles Bread crumbs Mangoes


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PIGS IN THE BLANKET

W rap each oyster in a slice of bacon. Fasten w ith a too thpick. P u t in a hot pan and cook ju st long enough to crisp the bacon. Serve on small pieces of toast.

Mrs. 0 . W. Norberg.

RICE AND MEAT LOAF1 cup cooked rice y2 teaspoonful salt y2 cup tomatoes 1 No. 1 can Libby’s

chili con carne

3 tablespoonfuls buttered cracker crumbs

% teaspoonful paprika y2 cup chopped cooked meat

A dd the seasoning to drained rice and spread on bottom of baking dish. Mix meat, tomatoes, and chili and place over rice with crackers on top. Bake th irty minutes.

Mrs. J . R. Sigafoos.

SWISS ROAST

Three pounds round steak cut one inch thick. Lay on m eat block and pound all the flour into each side you can. P u t two cups w ater in roaster. Place meat in flat. Slice layer of onions and layer of tom atoes over meat. Sprinkle w ith salt, pepper and celery salt and roast in oven until tender. Add w ater as needed.

Mrs M argaret F ranklin .

MEAT LOAF2 lbs. ground beef Salt, pepper, celery tops1 onion, grated y2 lb. ground pork1 cup dry bread crumbs 1 cup thick cream sauce or1 to 2 cups canned tomatoes gravy, or 2 eggs

Mix the ingredients together thoroughly. Shape into a loaf, place a strip or two of salt pork or suet on top and place in heavy baking pan. Bake one-half to three-fourths of an hour. Oven should be hot at first, reducing tem perature tow ard the end.

Mrs. H. A. Rossman.

SAVORY CHOPS1 teaspoonful dry mustard % teaspoonful paprikay2 teaspoonful salt 1 tablespoonful garlic vinegar5 tablesipoonfuls olive or

salad oilBlend thoroughly and pour over thick chops. Let stand for

about an hour, tu rn ing occasionally. W hen ready to broil a rrange chops on broiler and cook slowly.

To make garlic v inegar: Separate a clump of garlic intocloves, peel and place in a half p in t of white vinegar th a t has been brought to the boiling point. Let cool and store in fru it ja r for fu tu re use. M artha M. Curtis.


CHICKEN A LA KINGBoil chicken till done. W hen cold remove from bone, chop

into small squares. Take stew pan with one-fourth pound of lard or bu tter. W hen m elted p u t to each chicken used: One greenpepper chopped in small squares, one-half dozen mushrooms, one- half can pimento, one-half teaspoonful paprika, one-half teaspoonfu l salt. D on’t let it get brown. W hile cooking stir often for about fifteen m inutes, then add three teaspoonfuls flour and one and one-half pints hot milk. S tir in chicken all together. Place on back of stove for th ir ty minutes. Serve on toast.

Mrs. Selma Camblin.

MEAT LOAF

One and one-half pounds round steak, a piece of fresh pork, two eggs, one tablespoonful bu tter, cracker crumbs (enough to hold the loaf together), season to taste. Mix all ingredients with meat, which has been ground, and shape into loaf and roast in a m oderate oven one and one-half hour. Mrs. Thelma Nelson.

BAKED CREAM CHICKENTake nice fa t stewing hen and cook until tender, let cool and

remove all bones and skin. Season while cooking. Make a rich cream sauce w ith bu tter, one cube butter, two tablespoonfuls flour and milk. Then add chicken to cream sauce. P u t in casserole and cover w ith bu ttered bread crumbs. Bake in a m oderate oven thirty-five or fo rty minutes, un til nice and brown.

R ita Garlings.

MEAT LOAF2 whole shredded wheat

biscuits3 eggs, salt, pepper, and

l i t t le c e le ry cu t fine

Milk enough to mix and make into a roll. Place in greased pan and bake in m oderate oven. Three or four slices of bacon adds to the flavor of m eat loaf. W hen done place on p la tte r and cover w ith creamed peas. This is excellent dinner, served with baked potatoes. Mrs. H. Dierks.

MEAT LOAF1 lb. beef and 1 lb. pork y2 teaspoonful cloves

ground together 1 cup cracker crumbs3 eggs y2 pint can tomatoes

Salt and pepper to tasteMake brown gravy and pour over. Bake until brown, about

th irty or fo rty minutes. Mrs. L. E. W eaver.

2 lbs. beef (ground round steak)

% lb. pork



DELICIOUS ONE PAN MEALF ry onions and celery until brown in drippings or bu tter.

Add ham burger and fry brown. Then pour one can tomato soup over one-half cake pimento cheese. Add one can of bu tton m ushrooms. Add your m acaroni th a t has been cooked and let it all simmer through thoroughly. Mrs. J . Richmond.

STUFFED MEAT PEPPERSClean and wash six green peppers, parboil five m inutes w ith

a little salt. Take th irty cents w orth ground round steak, fry w ith a little onion. W hen brown add small can tomatoes and let boil ten minutes. Add half cup cracker crumbs and one egg. F ill peppers and bake un til brown.

Mrs. A. M. Jackson.

ITALIAN SPAGHETTI AND MEAT BALLS2y2 lbs. round steak ground 2 cloves garlic cut fine2 eggs Parsley

Mix thoroughly and shape into small balls. Into a large kettle put three tablespoonfuls lard and broAvn well. Add to this the m eat balls. Then add one can tomatoes, strained, one can Del Monte tom ato sauce, one can concentrated tom ato paste. Soak one-fourth pound dried mushrooms in w ater to cover. Then strain w ater th rough a cloth and add to tomatoes, also add the drained mushrooms. Let cook slowly two hours or more. The sauce will become very thick. If too thick, add little water. Sauce and m eat may be prepared the day before if desired.

Boil three pounds spaghetti in salty w ater un til done. Do not cook too soft. D rain spaghetti and put p a rt of the spaghetti in a p la tte r and pu t some grated Roman cheese over spaghetti and add some of the sauce. Continue in layer and layer until entire amount is used. Served very hot.

Mrs. W. A. Sarconi.

SOUTHERN BAKED HAM (Houston Style)

Take twelve-pound ham, w ith skin and bone test. Cover two- th irds with cold w ater. P our over one cup A unt Dinah molasses, one cup cider vinegar. B ring to boil slowly. I f tireless cooker is used, leave over night or cook very slowly until m eat draws from bone. Let cool in liquor.

Skin and cover w ith paste made of yolk of one egg, tab lespoonful Colm an’s m ustard and brown sugar, then roll in cracker crumbs and stick whole cloves all over. Bake in slow oven about an hour. Have even brown. Mrs. J. J . Campbell.


Ask Your Grocer for Hungarian, Patent, Pure Gold or Belle of Denver Flour, Then

W h y N o t

Have some fine hot rolls for dinner today which require no more effort to make than pancakes? Thousands of men are today starving to death for home-haked products. If you are single you can get a husband—if already married you can keep the one you have by using this recipe for ICE BOX ROLLS:

D issolve tw o cak es com pressed y e a s t in cup of lu k ew arm w a te r . Then ta k e one q u a r t lu k ew arm w a te r , one cup la rd o r Crisco, one tab lesp o o n fu l sa lt, o n e-h a lf cup su g a r, ad d th e y e a s t m ix tu re a n d k n ead in enough flour to m ake stiff b re a d dough. Set in w a rm p lace an d le t rise tw ice its size. W o rk dow n an d p lace ro lls in g rease d pan, g re a s in g top of ro lls also , a n d le t ro lls rise a g a in to tw ice th e ir size an d bak e in m o d era te oven fo r tw en ty m inu tes.

N o w I t G e ts E a s ie r F r o m H e r e O n

You still have a large portion of dough left. Punch down each day and keep in cold place, but do not allow to freeze, and you can bake from it as follows:

W o rk dow n a ll of dough an d sim ply pinch off enough fo r req u ired b a k in g an d p u t in g rease d p a n s a b o u t tw o h o u rs before b ak in g a n d allow to r ise tw ice o rig in a l size a n d b ake

Then for pastries, etc., use Happy Hour or White Rose Cake Flour. Insist on Home Manufactured Flour and all other goods and the money you spend will come back to you.

THE HUNGARIAN FLOUR MILLSPhone TAbor 5171

THE EAGLE FLOUR MILLSPhone MAin 1288

Denver, Colorado


MEAT DISHHot Tamale Pudding

Cook tender two pounds stew m eat and one-half pound suet in enough w ater to have six cups broth left when done. Salt to taste. Grind m eat and put one cup broth over it. Into ground m eat pu t one tablespoonful chili pow der and two buttons of g arlic chopped tine and dash of cayenne pepper. H eat the five cups of broth left to boiling point and pu t in one and one-half cups of white cornmeal, one tablespoon chili powder, salt to taste. Cook fifteen minutes. P u t in layers, mush on top and bottom, w ith m eat alternate layers. Steam two or two and a half hours.

Mrs. J . E. Eoach.

PICKLED BEEF

Get two and one-half pounds sirloin top—in solid piece. P u t in granite or glass and cover w ith one cup vinegar and one cup water. A dd one tablespoonful brown sugar, one teaspoonful salt, and one-fourth cup mixed whole spice. Let stand in cold place three days.

Take m eat out and brown in a little fat. B ring liquor to boil w ith a little more w ater and cook m eat slowly in it. W hen tender re tu rn to sm aller dish and pour liquor over meat. Allow to cool, when it will absorb most of the liquor.

Mrs. J . C. Kilmer.

SPAGHETTI AND SAUSAGE

Cook one package of spaghetti according to directions. Drain. Add one can tom ato soup. F ry three-fourths pound bulk pork sausage in a fry ing pan until well done. Cut sausage into as small pieces as possible. Add two tablespoonfuls chopped onion to sausage and let fry. Pour off fat. Add sausage to spaghetti. Let all simmer for half hour, afte r having been mixed well.

Mrs. G. A. Stoecker.

BAKED HAM

Cover w ith cold water, bring to boil and pour off. Cover w ith cold w ater and boil one and one-half hours. Cool in liquor. Take out. Make stiff dough w ith six or seven cups flour (flour and w ater). Boll out one-half inch th ick and w rap ham in it. Bake four hours. B reak dough off. Sprinkle w ith brown sugar and stick cloves in ham. Bake three-fourths hour. Baste with wine or fru it juice. Mrs. Louthan.



BROWN BEEF STEW2 lbs. beef from the round or

neck3 tablespoonfuls flour1 small carrot2 teaspoonfuls salt 1 onion

1 bay leaf1 teaspoonful kitchen bouquet2 tablespoonfuls suet2 cups stock, strained tomato

or water *4 teaspoonful pepper

Cut m eat into small cubes, roll in one tablespoonful flour, put suet in kettle, shake over fire till well melted. Remove crackling, pu t in meat, shake until well seared, to re ta in the juices. Draw m eat to side, add other two tablespoonfuls flour to fa t, mix and add the liquor, s tir until boiling, then add the seasonings. Cover the pan and stand where it will simmer two hours and ten minutes. Neck m eat will require longer cooking. Before serving make the dumplings.

Dumplings2 cups flour % cup milk3 teaspoonfuls baking powder y2 teaspoonful salt

2 teaspoonfuls butterMix and sift dry ingredients w orking in b u tte r with tips of

fingers; cut in m ilk w ith knife and drop by teaspoonfuls over top of stew. Cover and cook slowly ten minutes w ithout removing lid. P u t dum plings around edges of p la tte r and stew in center. Sprinkle w ith chopped parsley. Mrs. W. H. Prime.

BAKED HAM WITH MUSTARD CRUST2 tablespoonfuls molasses 4 tablespoonfuls flour 4 tablespoonfuls prepared

mustard

iy2 lbs. slice of ham 4 teaspoonfuls seedless raisins 6 whole cloves 1 y2 cups milk

Mix m ustard, flour and molasses together and spread over ham. Sprinkle w ith raisins and cloves. Place in baking dish and pour in the milk. M oderately bake for about one hour.

Mrs. J. R. Stacy.

THE STUFF A MAN IS MADE OFDoctor Charles H. Mayo, the famous Rochester, Minnesota,

surgeon, states th a t the average m an ’s body would furnish—Fat enough to make seven bars of soap.Iron enough fo r a medium sized nail.Sugar enough to fill a salt shaker.Lime enough to whitewash a chicken coop.Phosphorus enough to make the tips of 2,200 matches. Magnesium enough for a dose of magnesia.Potassium enough to explode a toy cannon.And Sulphur enough to rid a dog of fleas.Values said to be about ninety-seven cents.


CHOP SUEY (for Six)

One pound m eat, lean pork and veal, cubed and browned in one-half stick bu tter. Add salt and pepper and one tablespoonfu l brown sugar and a little flour sprinkled over the m eat while browning. Then p u t in two tablespoonfuls Chinese Sauce and a little w ater and le t simmer over a slow fire, then a d d :2 cups chopped onion 2 cups chopped celery1 can mushrooms 1 can bean sprouts1 can bamboo sprouts and let simmer un til vegetables are done.

Mrs. Brown.Then serve with

Baked RiceOne cup rice (unpolished if possible) washed through several

waters, add th ree cups boiling w ater and one cup milk and one teaspoon salt, s tir well, pu t in baking dish and bake forty-five minutes in m oderate oven or until d ry and real fluffy. Serve hot with Chop Suey. Very good. Mold in cup dipped in w ater and tu rn out on plate. Mrs. C. E. Bower.

GLORIFIED GOULASH1 lb. round steak, ground 1 medium onion, chopped fine 1 can tomato soup 1 pkg. wide noodles, blanched 1 small bottle stuffed olives

1 small can mushrooms and juice

1 pkg. pimento cheese, run through ricer

Brown steak and onion ten minutes. P u t tom ato soup in baking dish and heat. Blanch noodles and add w ith meat to soup, then olives, mushrooms and cheese. Bake in m oderate oven for th irty minutes. Mrs. E arl B. H ollard.

ITALIAN DELIGHT1 large onion Add water enough to make1 can tomato soup soupy1 cup grated cheese Add 1 can corn1 lb. round steak, ground 1 pkg. spaghetti

Salt and pepper to tasteBake slowly for forty-five m inutes.

Mrs. Eugenia Koon.

MEAT SLICESAny left-over meat 1 eggSome fat Salt and pepper

Slices of breadP u t m eat and fa t through food chopper, add seasoning. Mix

well. Spread on bread. Let stand fifteen minutes. F ry slowly, m eat side first un til brown. Then tu rn over. Serve w ith tom ato sauce or catsup. Mrs. R ichard Crary.


CITY LACE CLEANERSCURTAINS

C arefu lly C leaned and R e tu rn ed Sam e Size. Special C are Given to T ab le L inens. B la n k e ts L au n d ere d W ith o u t S h rinkage

Work Called for and Delivered

218 East 7th Avenue Phone TAbor1 7907

Telephone YOrk 1354-1355

GRATUM FRUIT STOREFRUITS AND VEGETABLES

Fresh Daily

Free Delivery 3126 East Colfax Avenue

FRANKLIN 4798

SPEEDO CAN OPENERREPRESENTATIVE 388 Grape Street

MAin 4324 TAbor 6060

THE KATZ FRUIT COMPANYJobbers in

FRUITS AND VEGETABLES

1526 Market Street Denver, Colorado

FILLMORE DRUG STOREComer Colfax at Fillmore

YORK 1295

Denver, Colorado

Res. Phone FRanklin 1367-M Office Phone MAin 2217

D r . James B. P arksD E N T I S T

225 Commonwealth Bldg.

728 15th Street Denver, Colorado


PICKLES“ Where Is the Peck of Pickled Peppers Peter Piper Pickled?’’

WATERMELON PICKLES (Very Good)Cut watermelon rind in uniform desired size.Put in weak salt brine over nightDrain and put in hot alum brine for five minutesThen put in ice water for ten minutes.Put them in a kettle with water enough to cover,Cook until you can pierce them with a toothpick.Make a thick syrup of sugar and vinegar and whole

sipices done up in a little cloth bag Cook pickles in syrup until they are clear.Cook, add maraschino cherries and juice and seal

tight in pint jars.Mrs. George Olinger.

CUCUMBER GREEN TOMATO PICKLES

Soak tw enty-four large cucumbers in cold w ater over night. Slice in the morning. Add twelve large onions sliced. P our one- half cup salt over both, let stand one and one-half hours. Drain. Add two cups sugar, one quart vinegar, two tablespoonfuls m ustard seed, one teaspoonful tum eric powder. Boil pickles in dressing fo r fifteen minutes. These pickles will keep in a stone crock b u t are b e tte r sealed. Mrs. N athalie E. Cooper.

SOUR SWEET PICKLESSelect fifty pounds of tender fresh pickles two or three

inches long. W ash and pu t in salt brine th a t will float an egg, over night. In the m orning wash in clear cold w ater and let drain. P repare fifteen pounds of pickling onions and p u t in separate basin in the same streng th salt brine and let stand all night. W ash in clear w ater and let drain. P u t two kettles of vinegar on stove. W eaken w ith w ater and sweeten to taste. P u t a bag of spice into each kettle. Let come to a boil and pu t pickles in first kettle and let come to a boil. Take out at once, fill ja rs and mix in onions th a t have been boiled in the hot vinegar and pu t into a pan in a hot oven to keep hot. Then cover with the boiling vinegar from the second kettle and seal. This amount will make twenty-five or th ir ty quarts. Mrs. S talder.

PEPPER RELISH12 red peppers 1 quart vinegar12 green peppers 2 cups sugar14 onions, good size 10c mustard seed or 1 oz.

1 tablespoonful saltR un peppers and onions through coarse knife of grinder.

Let stand and drain. Cook fifteen m inutes and seal.Mrs. A. F. Wood.


SWEET RELISH (Uncooked)1 large head cabbage 9 green peppers6 onions 9 red peppers

Chop or pu t through food chopper ra th e r fine. S tir in one- half cup salt and let stand over n igh t in wooden mixing howl or large earthen ja r, do not use tin or granite. In m orning drain well and add three-fourths cup white m ustard seed, one tablespoonful celery seed, one quart white sugar. Cover w ith white wine vinegar and let stand on stove w ith slow heat until sugar is dissolved, but do not let boil. Seal tigh tly and keep in a cool place. A lthough not cooked will keep for years.

Mrs. C. G. Wells.

UNCOOKED PICKLES

F ill a tw o-quart ja r w ith three-inch cucumbers quartered. Cover w ith vinegar to which has been added four tablespoonfuls each, m ustard, brown sugar and salt. Ready to serve in a month.

Mrs. Georgia Hobbs.

OLIVE OIL PICKLES4 doz. 6-inch cucumbers » Vz cup sugar2 cups sliced small white 2 tablespoonfuls celery seed

onions 1 cup oil^ cup salt 1 cup water

4 cups vinegarCut the cucumbers in one-fourtli inch slices. Combine in

gredients, let stand over night. In the m orning pu t in ja rs and seal. Mrs. Charles W. Hyde.

BREAD AND BUTTER PICKLES

Peel and slice eight cucumbers. Sprinkle w ith salt and let stand one hour. Drain. Add one quart vinegar, one cup sugar, eight onions sliced, one teaspoonful tum eric, one-half teaspoonful black pepper, one teaspoonful m ustard seed, one-half teaspoonful ginger. B ring to a boil and seal.

Mrs. George M. W illiamson.

MIXED MUSTARD PICKLES

Measure vegetables afte r preparing.3 quarts cauliflower, cut in

small pieces 3 quarts very small onions 1 quart sweet red and green

peppers, cut in strips 1 quart string beans, whole

Soak these separately in

1 quart celery cut in inch pieces

2 small hot peppers chopped fine

100 medium-sized cucumber pickles, cut m strips or slices

brine (one tablespoon salt to one

H ighlander Mothers’ Cook B ook ' 125

quart w ater) for tw enty-four hours, then cook therein (except cucumbers) until about half done. They m ust not be soft. Drain.

P repare the dressing as fo llow s:3 quarts vinegar 2 cups ground mustard6 cups brown sugar 3 quarts water1 cup corn starch iy2 cups flour1 tablespoonful mustard seed 2 tablespoonfuls celery seed

1 y2 tablespoonfuls tumeric

Make a th in paste of the dry ingredients, using p a rt of the water. H eat rem ainder of w ater and vinegar. Combine and cook, s tirrin g constantly to avoid scorching. Add the vegetables' while the dressing is hot and seal. Daisy L. Detrick.

INDIAN RELISHChop one peck of green tomatoes, sprinkle w ith one and one-

half cups salt, let stand over n ight w ith a weight on them. In the m orning drain thoroughly and add one medium sized head of cabbage chopped fine. Boil all in three quarts of winegar for one-half hour, then add six onions, three red peppers and two green peppers all chopped fine. Add eight cups of sugar, two tablespoonfuls each of celery seed and m ustard seed, one tablespoonful each of cinnamon and whole cloves tied in a bag. Cook all un til onions are soft, then pu t in glass jars.

Mrs. Adam J. Ross.

SWEET DILL PICKLESTen or twelve nice solid dill pickles cut in pieces crosswise

about one-third inch thick. Soak in cold w ater fifteen to th ir ty minutes to soak out salt. Make a syrup of two cups of vinegar, three cups of sugar, few pieces of stick cinnamon and a few whole cloves. Boil pickles in syrup until clear, p u t in ja rs and seal. Can be eaten in couple days. Mrs. Chas. Hansen.

RECIPE FOR PUTTING DOWN SWEET CORN IN SALTScald the corn and cut off the cob. P u t about enough salt in

bottom of a one or two-gallon ja r to cover the bottom, then add two inches of corn and about one-half inch of sa lt and alternate un til you have ja r nearly full. Pack down good, then pu t little salt and a th in cloth and a plate or board over the top. P u t a rock on the board to sink it and the juice will come to the top and cover all the corn. P u t it in a cool place and it will keep. W hen you wish to serve it, if too salty, boil and drain off the first water. Mrs. 0 . B. Severson.

BEET RELISH1 quart cooked beets, chopped 2 cups sugar1 quart cabbage, chopped 1 tablespoonful salt1 cup grated horseradish 1 teaspoonful black pepper

y2 teaspoonful red pepperMrs. Cathrine Sweeney.


O n Y o u r S h o p p in g T o u r - - -Include a Visit to Our New Store at Lafayette and Colfax Where You Will Be Surprised to Find Such a Large Variety of

“GOOD THINGS TO EAT”Downtown Prices Prevail on Many Items and We Also

Deliver the Goods Our Delivery Trucks Leave Every Hour

THE ALTA MARKET & BAKING CO.Phone FRanklin 4121 Thank You

ROCKY MOUNTAIN PHOTO CO.COMMERCIAL PHOTOGRAPHERS

Exterior and Interior Photos, Kodak Finishing, Greeting Cards Picture Frames, Films, Cameras, Colored Scenic Views

• 1729 Stout StreetTAbor 7541

GALLUP 0549 GALLUP 5334

BAIRD S PHARMACY

3850 Federal Boulevard

Theodore M. Brown, Prop. Telephone KEystone 6307

With Best Wishes

THE BROWN-BYERS STUDIO1452 Tremont Street

DENVER, COLORADO

P H O T O G R A P H S L I V E F O R E V E R

C o m p lim e n ts

of

COLORADO-UTAH COAL COMPANYGALLUP 3255


WINTER DILL PICKLESMake a brine by adding one-half cup salt to each four quarts

water. In this soak one hundred medium sized cucumbers over night. Boil together ten quarts water, one quart vinegar, two cups salt. Let this brine stand over night. In m orning drain cucumbers. Pack them tig h t in layers in mason ja rs between cherry leaves and dill. Cover the cucumbers w ith boiled brine and seal. Mrs. W. E. B radtke.

SWEET PICKLED PEACHESTo 6 pounds of fruit allow:

3 lbs. sugar 1 quart vinegary2 pint water 1 tablespoonful mace1 tablespoonful cinnamon 1 teaspoonful cloves1 tablespoonful allspice 2 ounces stick cinnamon

P u t ground spices in cheesecloth bags. Cook fru it w ith the spices. Take out before you seal the fru it. P u t a few sticks of cinnamon in ja rs if you wish. Cook fru it un til tender and seal.

Mrs. J. M. Fry.

BREAD AND BUTTER PICKLESOne gallon medium sized cucumbers peeled and cut in one-

inch circles. Three onions sliced. Soak in weak salt w ater over night. Drain, then boil five m inutes in a solution made of one- half p in t of v inegar to one quart of w ater to which add one teaspoon alum. D rain again. P u t in ja rs while hot and add the following syrup boiling hot (boil syrup about ten m inutes) :

1 cup water 2 tablespoonfuls celery seed2 cups brown sugar 2 cups vinegar

2 tablespoonfuls white mustard seedJu s t before tak ing from the fire add one tablespoonful

tumeric. Mrs. Paul Rahne.

PICKLE RELISHy2 box gelatine 1 cup water15c can pineapple 1 cup vinegar1 pint sweet cucumbers cut 1 y2 cups sugar

in small pieces 10c almonds blanchedDissolve gelatine in w ater and pineapple (one-half quart

juice). Boil vinegar and sugar un til it almost hairs, then pour over gelatine. W hen cool pour over pickles and pineapple.

Mrs. Cass Hendie.

CUCUMBER PICKLES12 large cucumbers 1 tablespoonful mustard seed4 or 5 large onions 1 tablespoonful celery seed2 cups vinegar 1 tablespoonful pepper1 cup sugar 1 tablespoonful tumeric

Peel and slice cucumbers and onions. Let stand over night in strong salt water. D rain well about one-half hour. Add seasonings and vinegar and bring to a boil. Seal hot.

Mrs. R. L. Christy.


CHILI SAUCE1 peck ripe tomatoes 10 onions V2 cup sugar 1 tablespoonful ginger 1 tablespoonful cinnamon

5 red peppers % cup salt 1 quart vinegar 1 tablespoonful allspice 1 tablespoonful cloves

Mix well and boil two hours slowly.Mrs. 0 . W. Norberg.

CHILI

Pick over and wash thoroughly two pounds Mexican (or chili) beans. Soak over n ight in water. Next day simmer over a slow fire till done. Brown one chopped onion and add two pounds ground beef, one small can tomatoes, salt, pepper. Cover and let cook slowly one-half hour. Add this m ixture to beans, also two tablespoonfuls chili powder. Serve steam ing hot with crackers on the side. Emilie Tyler.

CHILI SAUCE12 large ripe tomatoes 2 tablespoonfuls salt4 ripe or green peppers 2 tablespoonfuls sugar3 onions 1 tablespoonful cinnamon

2 cups vinegarPeel tom atoes and onions and chop very fine separately, also

peppers. A dd vinegar and o ther ingredients and boil one and one-half hours. Mrs. F. E. Smiley.

BREAD AND BUTTER PICKLES

Two. quarts of small cucumbers sliced thin. Soak over night in medium strong salt water. N ext m orning drain and bring to a boil in the following m ixture and seal hot. Three cups vinegar, about two cups w ater, one pound brown sugar, one teaspoonful tum eric, one teaspoonful celery seed, one and one-half teaspoonfuls black pepper, one tablespoonful m ustard seed.

Mrs. George Buehler.

COLD CATSUP (Uncooked)V2 peck of ripe tomatoes, slice,

let stand over night Strain1 small teacupful of salt2 tablespoonfuls black pepper1 cup mustard seed2 or 3 celery stalks chopped

fine

1 cup onions chopped fine1 cup sugar3 pints strong vinegar 3 peppers—without seed2 grated roots horseradish1 teaspoonful each cloves, mace

and cinnamon

Mix thoroughly and bottle w ithout cooking.Mrs. G. F red W entw orth.



CUCUMBER SAUCE1 doz. large cucumbers % peck onions2 ounces mustard seed1 doz. small red peppers 1 tablespoonful celery seed % cup butter

y2 cup sugar 1 tablespoonful salt 1 tablespoonful ground mustard 4 eggs 1 cup cream iy2 pints vinegar

Chop the cucumbers (w ithout paring) and onions fine in a food chopper. P u t alternate layers of cucumbers and onions (salting each layer) into the crock and press over n igh t w ith heavy weights. In the m orning drain, scald in good cider vinegar (enough to cover), then add red peppers chopped fine, m ustard seeds and celery seeds, s tirring thoroughly, to which you will add the following dressing:

Cream the b u tte r and sugar and add the rem aining seasorn ings, beating in the eggs one at a time. L astly add the cream. Have the vinegar boiling hot. S tir all into it. Allow th is dressing to ju s t come to the boiling point, then stir this into the cucumber m ixture and i t is ready to pu t into jars.

Mrs. Jam es H. H ardin.

BREAD AND BUTTER PICKLESTwenty-five large green cucumbers, twelve onions. Peel,

slice and salt. Let stand one hour and drain and add to the following: One quart vinegar, two cups sugar, two tablespoonfuls of celery seed, two teaspoonfuls ginger, four teaspoonfuls white m ustard. Boil five m inutes and seal.

Mrs. A. P. Smith.

P IES“ Who Dares Deny the Truth, There’s Poetry in Pie.”

RADIO PIE

Roll eight or ten graham crackers and mix w ith one cube of bu tter. P a t in a pie tin like a pie crust and then fill w ith apple sauce. Bake fo r tw enty m inutes, serve w ith w hipped cream.

E dith Keigan Bate.

PEACH PIE1 cup brown sugar 1 cup flour

% cup butterMake crumbs of sugar, flour and butter. Place one-half of

crumbs on bottom of pie tin, then one-half dozen peaches, hollow side down. Add rest of m ixture on top and bake.

Mrs. H enry W ieder.


Phone GAllup 2491-W Phone GAllup 4828

THE MERIT GROCERYGENERAL MERCHANDISE

4995 Lowell Blvd.DENVER, COLO.

BUTTER-NUT BREAD(Used Where the Best Is Wanted)

A t A l l G r o c ers

Phone Gallup 3168-3169 2922 W. 38th Ave.

CHARLES E. MOHRMARKET AND GROCERY

Home Owned Store RIGHT PRICES—POLITE ATTENTION—PROMPT DELIVERY

BUTTER-KUP BREAD(Splendyd)

A t A l l G r o cers

F or E c o n o m ic B u y in g

Ask Your Meat Man for Round Mush, Pimento Ham, Pork Wurst, Cottage Cheese

T H E G R E A T H E A L T H FO O D S

M A N U FA C T U R E D BY

HIGHLANDER DAD C. E. BOWER

Modern Equipment ARTHUR WEISS, Prop.

WEISS’ BAKERYM ost U p -to -D a te in N o rth D enver

4024 Tennyson Street HOUSE-TO-HOUSE SERVICE

Phone Gallup 1937 Denver, Colo.


ANGEL LEMON PIEJuice and rind of 1 lemon Pinch of salty2 cup sugar Yolks of 3 eggs

Mix in double boiler, cook, stirring’ constantly un til thick. Cool, beat whites of three eggs un til stiff and dry, adding slowly one-half cup sugar. Fold in cooked m ixture, pour in a pastry shell and put in oven un til brown.

Mrs. A. H illebrenner.

FRENCH APPLE PIE

Roll fourteen graham crackers, brown slightly in one cube melted bu tter. Line bottom of pan w ith one-half of this, fill crust w ith two and one-half cups drained applesauce, using re m ainder crackers fo r top crust. Bake ten to fifteen m inutes and serve w ith whipped cream. Mrs. John Schwarz.

DATE PIE1 pkg. dates 2 cups powdered sugar1 lb. walnuts 4 level tablespoonfuls flour4 eggs 2 teaspoonfuls baking powder

y2 pint whipping creamSeed and cut up dates. Shell and cut up nuts. Beat whites

and yolks of eggs separately. P u t one cup of powdered sugar with beaten whites and the other with beaten yolks. Combine both and be sure there are no lumps. S ift flour and baking powder over dates to keep them from sticking* together. Combine all ingredients, bake in two layer cake tins, in a slow oven about twenty-five minutes. This will rise up and should be p a tted down three times during baking. W hen done should be a delicate brown and of gummy consistency. Serve w ith whipped cream. Mrs. W. E. Claycomb.

‘‘A GOOD BANANA PIE”

Two large or three small bananas, one large cup of milk, two eggs (save one white fo r top), bu tter, size of nutm eg, two even tablespoonfuls flour, mix w ith th ree tablespoonfuls w ater w ith the flour, then add to the milk, eggs and one-half cup sugar and cook all un til thick. Bake crust first, pu t in a layer of bananas, then a layer of filling, etc. M eringue the top.

Mrs. J . J. Fluken.

ROYAL GELATINE PIE

One package straw berry gelatine, two cups w ater (one cold and one ho t), adding hot w ater first, let congeal, then add one cup stiff whipped cream, one-half cup powdered sugar. P our in shell, let stand until firm. N uts may be added and whipped cream on top. Mrs. T. F. Shaw.


BUTTERSCOTCH PIE

One cup ligh t brown sugar, two tablespoonfuls flour, level, yolks of two eggs, one and one-fourth cups milk, two level tablespoonfuls bu tter, vanilla. Cook on stove un til th ick and then p u t into baked shell. Top w ith m eringue and brown.

Mrs. D. A. AVyman.

RECIPE FOR LEFT OVER MEAT PIE

Any kind of left over meat, carrots, onions, potatoes. Heat up w ith left over g ravy ; if none, take bacon grease and brown flour in it and make a gravy. Season it w ith onion, salt. P u t this in a deep pan and m ake a rich biscuit dough and bake in a fast oven. Mrs. Vogel.

RADIO PIERoll eight or ten graham crackers and mix w ith one cube of

bu tter. P a t in a pie tin like a pie crust and then fill w ith apple sauce. Bake for tw enty m inutes and serve w ith whipped cream.

Mrs. Wm. E. Allen.

PINEAPPLE MERINGUE PIEMix one-half cup sugar, one-eighth teaspoonful salt, two

tablespoonfuls cornstarch and slowly add one and one-half cups hot milk. Cook in double boiler about fo rty m inutes or until thick. P our on two egg yolks and re tu rn to boiler to cook until eggs thicken (three m inutes). Cool and add one cup well drained crushed pineapple and one-half teaspoon vanilla. Pour in baked crust and cover w ith m eringue made of two stiffly beaten egg whites and two tablespoonfuls powdered sugar. Brown in hot oven. Mrs. F. R. Troute.

LEMON CREAM PIEPart I

5 tablespoonfuls flour (rounded) IV2 teaspoonfuls butter % cup sugar Grated lemon rind (only the

outside yellow part)Cream together above ingredients and add two cups scalded

milk. Cook several m inutes a fte r it thickens. Then add three egg yolks beaten w ith juice of one lemon. Pour while hot into shell already baked and add at once following m eringue:

Part I I— MeringueTo each egg white (three) beaten stiff add slowly one table

spoonful pow dered sugar. A dd few drops lemon juice. Beat stiff. Then fold in one tablespoonful powdered sugar. Bake in slow oven un til light brown. This makes one large pie.

Mrs. Halsey Benster.


PARADISE PIEXiy2 cups flour Lemon peel, cold water

y2 cup shortening 6 to 8 large apples1 teaspoonful salt Whole cloves, sugar

y2 pint whipping creamCut shortening into flour and salt w ith two knives un til the

consistency of small peas. Add cold w ater enough to hold to gether, toss onto board and roll lightly. Cover inverted pie pan, prick w ith fo rk all around. Bake in hot oven about fifteen m inutes. Core the apples, stick two or th ree cloves in each one, fill centers w ith sugar, and a tiny piece of lemon peel. Bake un til soft. W hen cold remove skin and cloves. Mix the apples w ith enough powdered sugar to sweeten, and fill the pie shell. Cover with whipped cream and sprinkle w ith chopped nuts.

Mrs. Thomas B. W alsh.

GOOD PIE CRUST1 y2 cups flour cup water% teaspoonful salt y2 teaspoonful baking powder

r/2 cup crisco shorteningSift d ry ingredients. Mix or cut in the shortening. Add

cold w ater and roll out. Mrs. J . R. Sigafoos.

DATE PIE1 cup dates 1 cup nuts1 cup sugar 3 eggs (beaten separately)9 ground soda crackers 1 teaspoonful baking powder

(Put in cracker c ru m b s )B eat egg yolks, add sugar. Beat un til sugar is dissolved.

Add rem aining ingredients. Bake in ungreased pan. Serve w ith whipped cream. Mrs. Robert K. Fuller.

ZWIEBACK PIEOne box zwieback, ground, m ix one-half cup bu tter, one-half

cup sugar, line pie pan w ith tw o-thirds of m ixture. Make custa rd of two cups milk, three-fourths cup of sugar, three egg yolks, th ree tablespoonfuls corn starch. Cook un til thick, and flavor w ith vanilla. Let custard cool and fill pie tin. Cover with the beaten whites of three eggs and cover w ith rem aining one- th ird of crumb m ixture, and sprinkle top w ith nutm eg. Bake in m oderate oven tw enty minutes. Cool and serve w ith whipped cream. Mrs. L aura Sarwash.

GRAHAM CRACKER PIEC rust—Roll eighteen graham crackers, m elt one-half cube

butter. Beat one egg and mix w ith crackers and butter. Press the m ixture into pie pan w ith fin g er; save three-fourths cup for top. F illing— Cook four apples un til tender, add one-half cup raisins and one-half cup of sugar, one-half teaspoonful of cinnamon. Cook a few m inutes. P u t in pie— cover with three-fourths cup m ixture of crackers. Bake in m oderate oven tw enty minutes. Cool and serve w ith whipped cream. Mrs. W. H. Smith.


M. RAY, Pres. & Genl. Mgr. C. G. RAY, Secy.-Treas.

Muller-RayCLEANERS — DYERS — HATTERS

FUR STORAGE

PHONE

F r a n k l i n 2664

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“The Best in Cleaning Is Always Cheapest”

F o r HIGHLANDER MOTHERS AND DADS:

Men’s Suits........ $1.0064 Overcoats.$1.25- 1.50“ Hats ................ 1.0044 Neckties, 6 for.. .75

Ladies’ Suits..... . $1.25 up66 Dresses... ... 1.50 up46 Coats ... ... 1.50 up“ Hats ..... .... 1.00

F o r HIGHLANDER BOYS:

Your Uniform or Overcoat, cash-carry.............................. 50cOr we wiR call for and deliver five uniforms or overcoats in one place for 50c each. Single outfits are 75c each delivered.


PUMPKIN PIE1V4, cups steamed or canned y2 teaspoonful cinnamon or

pumpkin ginger or both2 cups milk y8 teaspoonful nutmegy2 cup sugar 2 eggsy3 teaspoonful salt lj tablespoonful butter

1 tablespoonful flourMake a cream sauce, using last two ingredients and p a rt of

the milk, add this and the slightly beaten eggs to the o ther in gredients. Line one good sized tin or two small ones w ith good pastry and bake in a m oderate oven.

Mrs. E. L. H arper.

CARAMEL PIE2 scant cups sugar (1 brown, 2 tablespoonfuls flour mixed

1 white) with the sugarYolks of 3 eggs 1 teaspoonful vanillay2 cup scant of melted butter

(measure after it is melted)P u t the milk in a fte r you have mixed the other ingredients

perfectly smooth. P u t a meringue on top of the pie made out of the whites of the eggs. Mrs. W. B. Candill.

CREAM PIE4 eggs iy2 pints milk4 tablespoonfuls cornstarch ly3 cups sugar

B eat sugar, cornstarch and yolks of eggs together, add to scalding milk. W hen th ick add pinch of salt and b u tte r size of a w alnut. P our in baked shells and grate nutm eg over top and add. beaten w hites of eggs w ith one-half teaspoonful of sugar. Brown in oven. This makes two pies.

Mrs. H. W. H arris.

STRAWBERRY PIE1 cup milk 2 cups berries2 egg yolks y2 cup sugar

2 tablespoonfuls cornstarchBoil together and pour over berries in pie shell. W hip

whites of eggs and three tablespoonfuls powdered sugar for top.Mrs. H. A. Stocker.

PUMPKIN PIE1 pint cooked squash, or

pumpkin3 eggs, beaten separately2 small cups sugar1 teaspoonful cinnamon

1 small teaspoonful salt 1 teaspoonful vanilla y2 teaspoonful ginger y2 teaspoonful allspice 1 teaspoonful melted butter

1 pint milkBake thirty-five to fo rty minutes.

Mrs. Edw in R. Fell.


DAFFODIL PIE

Bake shell pie. F illing : Yolks of four eggs, juice and rindof one lemon, one cup sugar, four tablespoonfuls w ater, pinch of salt. Cook above ingredients in double boiler, un til thick. Beat whites of eggs, s tir one-half of w hites in above m ixture, the other half w ith one tablespoonful pow dered sugar is for meringue.

Mrs. A. M. Cavey.

LEMON CHEESE PIE2 eggs 1 lemoniy2 cups sugar 2 cups cottage cheese

B eat yolks of eggs un til light, add sugar, juice and rind of lemon, cottage cheese th a t has been rubbed through a sieve, beat together thoroughly. A dd the stiffly whipped whites of eggs. Pour into an unbaked pie shell and bake un til firm.

Mrs. E. T. Sparn.

BROWN SUGAR PIES1 cup brown sugar 1 egg, beaten1 teaspoonful flour 1 teaspoonful vanilla1 teaspoonful melted butter y2 cup chopped nuts1 teaspoonful milk y2 cup raisins

Cocoanut or dates may be used. Mix together and drop in pie crust, which is raw, and cut into circles to fit in muffin pans. W ill m ake seven pies. Mrs. W. J . Bennett.

PUMPKIN PIE2 cups pumpkin 2 tablespoonfuls flour y2 teaspoonful ginger y2 teaspoonful nutmeg y2 cup brown sugar

2 eggs 2 cups milk y2 teaspoonful salt 1 y2 teaspoonfuls cinnamon y2 teaspoonful allspice

y2 cup granulated sugarB eat the eggs. S tir pum pkin in the m ilk w ith sugar, eggs

and flour. L ast add the spice. Mrs. E. A. Pierce.

GRAHAM APPLE PIE

Take a package of graham crackers and roll them fine. B utte r and sprinkle w ith cinnamon lightly. P u t about half of crumbs on bottom of a pie pan and then a layer of juicy apple sauce which has been sweetened and a little b u tte r and cinnamon added. Then pu t the rem aining crumbs on top and brown in oven for a few minutes. Serve w ith whipped cream when cool. This is a most economical and delicious dessert.

Mrs. J. E. Mackey.



PUMPKIN PIE

Line pie tin w ith crust.y2 cup sugar 1 egg1 teaspoonful cinnamon *4 teaspoonful ginger

Fill w ith following m ix tu re :1 cup pumpkin % cup milk x/4 teaspoonful cloves Pinch of salt

Mrs. L. C. Young,

CUSTARD PIE3 eggs 5 tablespoons sugar1 pint milk Pinch of salt

Desired flavoring Heaping teaspoonful flourBeat eggs well. A dd milk, sugar, salt, flavoring. S tir flour

in a little milk un til smooth. S tir all together. Bake in pie crust in m oderate oven, not too fast. Mrs. B ert M. Lake.

PUDDINGS

TOM’S BOILED RICEF irs t soak about three tablespoonfuls of rice in about two

cups of w ater for an hour or two, then pu t about a q u art of m ilk in a double boiler w ith sugar to sweeten according to one’s taste, pinch of salt, few drops of vanilla and allow to heat thoroughly, then add rice and allow to boil un til it is soft, raisins may be added to this while cooking. Serve w ith cream or fru it.

Mrs. T. J. O ’Connor.

CARROT SUET PUDDING1 cup grated carrots y2 teaspoonful each cloves,1 cup raw potatoes cinnamon, allspice, nutmeg1 cup raisins 1 cup suet1 teaspoonful soda 1 cup currants1 tabiespoonful hot water 1 teaspoonful baking powder1 cup sugar iy 2 cups flour

F ill tin tw o-thirds fu ll and steam three hours.Mrs. Bessie Patterson.

CARROT PUDDING112 1 1

cup grated carrots cup potatoes (put through grinder) cups raisins teaspoonful soda teaspoonful allspice

1 teaspoonful nutmeg

1 teaspoonful salt 1 cup flour 1 cup suet, ground 1 cup sugar 1 y2 cups bread crumbs 1 teaspoonful cinnamon

W ater enough to mix into a stiff dough. Mix all together and steam two or three hours. Serve w ith caram el sauce.


S p r in g B e d d in g P l a n t s

C. E. TRACEYFUNERAL DESIGNS

PHONE LAKEWOOD 0198-R4

5333 West 32nd Ave. Wheatridge

4327 W. 44th Avenue Gallup 7899

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GUY D. LUCAS COAL CO.B O U L D E R V A LLEY , C E N T E N N IA L , V U LC A N A N D

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DIRECT FROM MINES Sand and Gravel Excavating andGeneral Expressing Team Work

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44th near Wadsworth Wheatridge, Colo.

Phone GAllup 7596 Sales and Service

HIGHLAND RADIO SHOPOpen Evenings

“Radio Headquarters for North Denver” 3633 West 32nd Ave.

Expert Workmanship “Every Sole Made Happy”

LOWELL SHOE SHOPFAIR PRICES

BILL TROBOUGH 3639 West 32nd Ave.


CARAMEL SAUCE1 cup sugar (caramelized) 1 teaspoonful corn starch1 cup water 1 teaspoonful vanilla

Butter size of walnutMrs. Grace G. Hook.

PEACH COBBLER1 egg well beaten y2 cup milk1 cup sugar iy 2 cups flour3 tablespoonfuls butter 1 teaspoonful baking powdery2 teaspoonful salt 6 to 8 peaches

Add sugar to egg and beat un til creamy. Add butter, beat again un til thoroughly blended. Add flour, baking powder and salt sifted together, a lternating w ith milk. P u t a cup upside down in a baking dish, and fill dish tw o-thirds full of peaches, peeled and cut in quarters, sprinkle w ith sugar. Pour b a tte r over this. Bake in m oderate oven (350 degrees F .) one hour. Serve hot w ith sweetened whipped cream. W ill serve six people.

Mrs. Elmo W alker.

CHERRY1 cup sugar1 cup cold water2 teaspoonfuls baking powder

in enough flour to make a stiff batterS tir together and pour ovei

PUDDING1 pint cherries 1 y2 cups sugar1 tablespconful melted butter Pinch of salt 3 cups hot water

the b a tte r and bake.Mrs. G. G. Dorward.

ANGEL DELIGHT2 eggs, well beaten y2 cup sugar1 teaspoonful baking powder 2 tablespoonfuls flour1 lb. stoned dates (cover with

boiling water and clean)Lay dates on bottom of well bu ttered pan w ith one cup black

walnuts. Pour the b a tte r over dates and walnuts. Bake until golden brown. Cut into squares and serve w ith whipped cream.

Mrs. W illiam G. Carroll.

DATE NUT PUDDING% cup soft bread crumbs y2 cup dates chopped y2 cup milk 1 egg1 level tablespoonful butter

y2 cup walnuts or pecans chopped

y2 cup sugary2 teaspoonful baking powder Pinch of salt

Mix dry ingredients, add m elted bu tter, m ilk and egg beaten together. P our into well greased gem pans and bake in a m oderate oven un til a golden brown. Serve warm with cream or orange sauce.

SauceMix one level tablespoonful of flour, one tablespoonful m elted

bu tter, one-fourth cup sugar, pinch of salt, and one egg. Add one-half cup boiling w ater, cook stirrin g un til th ick and smooth, add juice of one orange, one teaspoon lemon juice, cook a moment longer. Serve warm. Mrs. W. C. Shugart.


SNOW BALL PUDDING

One-third cup bu tter, creamed w ith one-half cup sugar. One cup of flour mixed w ith one-half cup cornstarch. Three teaspoonfuls baking powder mixed w ith tw o-thirds cup of milk. Beaten whites of fou r eggs s tirred in gently. P u t in teacups and steam th irty minutes.

Sauce fo r p u d d in g : One-half cup b u tte r creamed w ith oneand one-half cups of pow dered sugar. Yolk of one egg. One cup of straw berries, crushed. Any o ther fru its m ay be used when straw berries are not in season. Mrs. Beardsw orth.

LEMON RICE PUDDING3 cups cooked rice Grated rind of 2 lemonsYolks of 3 eggs or 1 egg V2 cup milk

% cup sugar

Combine w ith the rice the milk, beaten egg, sugar and lemon rind and tu rn into bu ttered baking dish.

Set in pan of hot w ater or not as wished and bake until firm and brown on top. Serve w ith cream or a sauce.

Mrs. E. W ard.

DANISH APPLE PUDDING4 cups crumbs 1 cube butter1 cup sugar 4 cups thick apple sauce

Combine crumbs and sugar, and brown together in the bu tter. A lternate layers of crumbs and apple sauce in baking dish, and bake for one hour in a slow oven. Allow to cool, remove from baking dish, completely cover w ith whipped cream and decorate w ith red cherries or jelly. Slice and serve.

M adeline Bach.

DELICIOUS PUDDINGV2 pkg. Knox gelatine soaked 1 cup walnuts chopped

in cold water 1 cup dates cut in pieces1 pint milk 1 cup sugar4 or 5 eggs 10 macaroons, rolled fine

P u t milk in double boiler, when hot add egg yolks beaten, sugar and gelatine. Let cook about two minutes then add dates, nuts and macaroons. Set aside to cool, s tirrin g occasionally. W hen cool add stiffly beaten whites of eggs and two teaspoonfuls of vanilla. P our in mold to cool, and serve w ith whipped cream. Serves twelve. Mrs. E. Kibby.



PLUM PUDDING1 cup sugar2 cups flour (Ceretana) y2 lb. beef suety2 lb. currants 6 eggs1 ounce orange peel y2 teaspoonful cloves y2 teaspoonful nutmeg2 teaspoonfuls cinnamon

Steam two hours.

1 cup bread crumbs2 cups milk y2 lb. raisins t4 lb. almonds 1 ounce citron1 ounce lemon peel y2 teaspocnful mace 1 teaspoonful soda 1 teaspoonful salt

Mrs. H. C. Emerick,

GRAPENUT PUDDING

Over one-half cup of grapenuts pour one cup of boiling w ater and let stand. Meanwhile beat yolks of two eggs, add one-half cup sugar, one teaspoonful bu tter, one-fourth teaspoonful each of cloves, nutm eg, cinnamon and sa lt; pour this over g rapenu ts; add one-half cup of nu ts or raisins ; add whites of eggs last. Bake tw enty to th ir ty m inutes. Less nuts may be added if desired, or nuts and raisins both. Mrs. Helen Griffith.

GLORIFIED RICE1 cup cooked rice y2 cup blanched almondsy2 pkg. Knox gelatine y2 can whipped creamy2 cup candied cherries 1 small can grated pineapple

(chopped) 1 can powdered sugarSoak gelatine in one-half cup cold w ater. Take sugar and

juice of pineapple, and if not enough juice, add w ater enough to make one cup. Then add gelatine, place in a saucepan and bring to a boil, then cool. To the rice add nuts, cherries, pineapple and whipped cream. Combine two and set in a cool place. Serves twelve to fifteen. Mrs. C. F. Short.

DATE PUDDING1 cup dates 1 teaspoonful vanilla1 cup sugar 3 eggs, beaten separately5 tablespoonfuls cracker 1 teaspoonful baking powder

crumbsBake th ir ty m inutes in slow oven. Serve w ith whipped

cream. Mrs. John M. Frederich.

EASY ICEBOX PUDDING (Six Servings)

One cup ground graham crackers, one-half cup plain cream, mix and let stand while fixing the fru its. Mix in bowl one-half cup grapes (cut in small pieces) one cup marshmallows (cu t), one-half cup m araschino cherries (cu t), and one-half cup chopped walnuts. Mix well w ith first m ixture and serve w ith whipped cream. Mrs. Jam es Young.


Fred B. Conine, President C. Fred Hansen, Treasurer

THE OREGON LUMBER COMPANYA 2x4 or a Carload

Why Not Have Oak Floors in Your Home, Too?WILL Look Better, Rent Better, Sell Better

Lay It Over Your Old Floor

Office and Yards:CALL UP GALLUP 123 17th and Platte Streets

FLOWERS are messages of love andsentiment and bring cheer to

COOPER FLOWERS, INC.

The Man Who Sees

T omorrow

Hear Him from 12 Noon to 12:30

Daily

OverKFEL

I f You D o n ’t

K n o w , Ask

TASMAH

He Sees, Knows,

Tells All


CARROT PUDDINGOne cup grated carrots, one cup grated potatoes, one cup

flour, one cup sugar, one-half cup m elted bu tter, one-lialf tea spoonful salt, one level teaspoonful soda in tablespoonful of hot w ater, one teaspoonful allspice, one teaspoonful nutm eg, one tea spoonful cinnamon, one cup raisins. Steam for three hours in double boiler. Mrs. F. Parkhill.

PLUM PUDDING1 cup molasses 1 cup sweet milk 1 teaspoonful soda y2 teaspoonful cinnamon 1 teaspoonful vanilla y2 lb. currants y2 lb. cherries

lb. citron 1 oz. lemon peel

1 cup chopped suet 3y2 cups flour y2 teaspoonful cloves 1 teaspoonful salt 1 lb. seeded raisins % lb. figs 1 lb. dates 1 oz. orange peel 1 cup nuts

Chop fru it and nuts, dredge w ith p art of flour. Mix molasses, suet, sweet milk, soda and vanilla, add rem ainder of flour, s a lt , cloves, cinnamon and dredged fru it. Place in floured bag or b u ttered tins and steam three hours. Serve w ith hard sauce.

Hard Sauce1 cup light brown sugar y2 grated rind and juice of oney2 cup butter lemon or orange

Sherry may be used. P u t in warm place (but not over fire, beat un til very ligh t).

This recipe has been used by the fam ily for over one hundred years. Mrs. R. L. Roper.

GRAHAM CRACKER PUDDING1 cup graham cracker crumbs y2 teaspoonful baking powder1% cups sugar 1 cup chopped nuts

4 egg yolks well beatenP u t into stiffly beaten whites one teaspoonful vanilla and

pinch of salt. Bake slowly about forty-five minutes.Mrs. H. I. Mason.

STEAMED CHOCOLATE PUDDING1 egg4 tablespoonfuls melted butter

beat light 1 cup sour milk 1 cup flour1 teaspoonful cinnamon

Crease pan and steam one can be used w ith it.

1 teaspoonful salt % cup sugar1 teaspoonful soda3 tabiespconfuls cocoa y2 teasponful nutmeg2 cups raisins

and one-half hours. Any sauce Mrs. A rth u r M. Rilev.



PRUNE PUDDING

One large cup of cooked prunes and juice (stones removed). A dd one cup of sugar and cook ten minutes. Moisten one tablespoonful of cornstarch, add to prunes and cook five minutes. Beat whites of two eggs and add slowly to m ixture, also one tablespoonful of lemon juice and one-third cup of num eats. Let boil a few moments. Serve plain or w ith whipped cream.

Mrs. E. A. Sperry.

DATE ICEBOX PUDDING

About three-fourths pound dates, stoned and c u t ; two dozen vanilla wafers, broken fine; one cup w alnuts or pecans, one cup top m ilk or th in cream, one-half teaspoonful vanilla. Mix well together and let chill for four hours. Serve w ith whipped cream.

Mrs. George Buchler.

FIG PUDDINGy2 lb. figs, wash, wipe and

mince2 cups fine dry bread crumbs3 eggsy2 cup beef suet powdered

2 scant cups sweet milk y2 cup white sugar A little salty2 teaspoonful baking powder

stirred in y2 cup sifted flour

Soak crumbs in milk, add eggs beaten w ith sugar, salt, flour, beat th ree m inutes, boil th ree hours. S au ce: One cup of sugar,one cup of b u tte r creamed, one teaspoonful vanilla, one egg, pour one cup of boiling milk. Mrs. Lillie B. Foster.

WALNUT PUDDING1 cup Eng. walnuts, chopped fine y2 cun sugar 4 eggs 1 y2 pints cream

B eat yolks of eggs and sugar un til light, add ground nuts. Fold in egg whites beaten stiff. Bake like layer cake in a well greased pan in a slow oven fifteen or tw enty minutes, or un til a straw comes out clean. Serve w ith the cream whipped, pu t between the layers and on top. Mrs. E lizabeth Wolf.

BREAD PUDDING5 cups stale bread 3 cups milk3 eggs 1 cup sugar

1 teaspoonful cinnamonCut bread in cubes, p u t in bu ttered baking dish. Beat eggs,

add sugar, beat well, add milk, pour over bread, sprinkle cinnamon on top. Bake in m oderate oven one hour.

Mrs. Haulman.


ICE BOX PUDDING1 lb. vanilla wafers 1 small can grated pineapple

1 lb. shelled pecansP u t in dish a layer of wafers, on th is pu t a layer of pineapple

and a sprinkling of chopped nu t meats. Repeat u n til desired quanitity is obtained. Place in icebox for tw enty-four hours, then serve w ith whipped cream. Use pyrex or o ther glass dish. Do not let stand in m etal dish of any kind.

Mrs. L. M. W hitlock.

ENGLISH PLUM PUDDING% lb. suet (weighed after

skinned and chopped very fine)

% lb. flour 1 lb. seeded raisins

1 lb. seedless raisins Scant V2 lb. sugar6 oz. candied peel (orange,

lemon or citron)2 teaspoonfuls baking powder

Mix thoroughly w ith flour before adding other ingredients. A dd one-half p in t milk, four small or three large eggs. P u t in a well-floured unbleached m uslin cloth shaped in bowl. Tie very tight—leave no room for swelling. Boil eight hours in kettle of water. H ang up in cool place un til wanted. W hen ready to serve leave in cloth, do not untie, and boil two hours. Serve w ith vanilla or hard sauce. If some of the pudding is le ft it can be steamed in double boiler. Mrs. C. A. Hopper.

FIG PUDDINGV2 lb. figs 1 teaspoonful baking powder% lb. suet (cut fine) y2 pint milk% lb. sugar (generous) Juice and grated rind of% lb. bread crumbs % lemon1 egg

Mix dry in g red ien ts ; add liq u id ; put in mold or steam er and steam three hours. Serve w ith whipped cream or lemon sauce.

Mrs. M. E. Richards.PUDDING

1 lb. marshmallows 1 lb. dates, cut fine1 lb. graham crackers 1 cup nutsy2 pint cream

Roll crackers into a powder and mix ingredients in order. Let stand tw enty-four hours and serve.

Mrs. F ran k J. Shine.

THREE DON’T DATE PUDDINGDissolve in a ra th e r large baking dish one and one-half cups

brown sugar w ith one and one-half cups warm w ater. D on’t boil. Make cake b a tte r of one egg, one cup white sugar, on cup milk, one cup flour, one teaspoonful baking powder, one teaspoonfu l vanilla, pinch of salt, one-half cup chopped dates, one-half cup chopped nuts. D on’t add any more flour. Pour this cake b a tte r into the sugar and w ater m ixture— d o n ’t mix together, ju st pour it in. Bake in m oderate oven until done (about twenty-five to th ir ty m inutes). Looks ra th e r sloppy or soggy. Serve warm with whipped cream. Mrs. W. E. Kersey.


E. W. ROBINSON LUMBER CO.“WORKMANSHIP IN WOODWORK”

South 0030 201 W. Iowa Street

SELLING — TRADING — RENTALS — LOANS INSURANCE — NOTARY

LLOYD G. STEINMETZRealtor

501 South Logan Street Phone South 2899

Decorating Phone South 5053

QUALITY — SERVICE

V. BAIN PRATHERPAINTING — PAPERHANGING

1540 South Sherman Denver, Colorado

Scientific Examination of the Eye

GEO. W. MASTENOPTOMETRIST

9 South Broadway

Phone South 5957 Denver, Colorado

THE FLORSHEIM SHOE STORERalph A. Wilson, Mgr.

Shoes for the Man Who Cares

918 16th Street Denver, Colo.

B o w l f o r Y o u r H e a l t h

SOUTH DENVER BOWLING CO.Ladies Cordially Invited

161 South Broadway South 3358


CHOCOLATE BREAD PUDDING1 y2 cups coarse bread crumbs % cup sugar3 cups milk y8 teaspoonful salt2 squares. Baker’s chocolate % teaspoonful vanilla

2 eggsP our scalded m ilk over bread crumbs, add melted chocolate,

sugar, salt, vanilla and beaten eggs. Bake in m oderate oven fo rty minutes. Serve w ith cream or vanilla sauce.

Mrs. Louis Lyon.

CARROT PUDDING1 cup grated carrots iy2 cups flour 1 cup sugar 1 teaspoonful salt 1 teaspoonful cinnamon y2 teaspoonful nutmeg

Steam three hours.

1 cup grated potatoes1 teaspoonful soda2 tablespconfuls butter 1 cup raisinsy2 teaspoonful cloves Nuts if desired

Serve w ith whipped cream.Mrs. P. K. Gardiner.

ENGLISH PLUM PUDDINGy2 lb. stale bread crumbs 1 cup scalded milk % cup sugar 5 eggs1 y2 cups raisins2 tablespoonfuls flour % cup currantsy2 cup nuts

y2 lb. suety2 cup citron cut in strips % cup brandy y2 teaspoonful nutmeg % teaspoonful cinnamon y3 teaspoonful cloves y3 teaspoonful mace 1 y2 teaspconful salt

Soak bread crumbs in milk one hour, add sugar, the yolks of the eggs beaten un til thick, then raisins, dredged in the flour. Next add currants, nu ts and citron. P u t suet th rough food chopper, then w ork w ith hands un til creamy, add to first m ixture, blend thoroughly, add brandy and spices. Then add whites of egg beaten stiff, tu rn into bu ttered mold and steam six hours.

Mrs. H. W. Titley.

DATE PUDDING3 eggs 1 cup bread crumbs1 cup sugar y2 cup nuts1 cup chopped dates 1 teaspoonful vanilla

Beat whites of eggs stiff and add to beaten yolks, then add other ingredients. Bake slowly twenty-five m inutes; serve w ith whipped cream. Mrs. W arhover.


148 H i g h l a n d e r M o t h e r s ’ C o o k B o o k

CRUMB PUDDING

y2 cup butter % cup sugar2 cups flour

Mix sugar, bu tter, flour into crumbs. Take out one cup crum bs; add one teaspoonful baking powder and enough milk to rem aining crumbs to make a soft dough; then pu t the cup of crumbs tha t was saved out, on top of dough in a cake pan, and bake in a very m oderate oven. Sauce—One and one-half pints sweet milk, one-half cup sugar, two tablespoonfuls cornstarch, two eggs, one teaspoonful v an illa ; boil in double boiler un til like custard. Also may be served w ith whipped cream.

Mrs. T. G. W ork.

STEAMED PUDDING

10c nut meats y2 cup cold water 2 cups flour Small cup raisins

A few datesB eat soda into beaten egg, salt and molasses un til dissolved

and cream y; add other ingredients in order. Whole w heat flour may be used (it is fine). P u t few whole nu t m eats on top. Steam until done and serve w ith whipped cream. Mrs. Woodman.

CARROT AND POTATO PLUM PUDDING

Cream together one cup sugar and one-half cup bu tter. Mix one cup ground raw carrots, one cup ground raw potatoes, one teaspoonful soda in one-half cup warm water, one cup flour; add this to sugar and b u t te r ; then add three-fourths cup raisins, one-half teaspoonful each of cloves, cinnamon and nutm eg; nuts, citron, orange and lemon peel to suit taste. Steam three hours.

Mrs. R. G. Pecheck.

1 egg, beaten y2 teaspoonful salt 1 cup molasses 1 teaspoonful soda

SALADS AND SALAD DRESSINGS

FRUIT SALAD DRESSING

cup pineapple juice cup orange juiceJuice of y2 lemon t4 cup sugar1 tablespoonful flour 3 tablespoonfuls water1 egg y% cup whipped cream

Scald fru it juices, mix sugar, flour and w ater to paste. Add beaten egg, stir in juice. Cook in double boiler un til thick. When ready to use, add whipped cream. Serves twelve.

Mrs. O. T. Burwitz.

H ig h l a n d e r M o t h e r s ’ C o o k B o o k 149

PIMENTO SALAD2 lbs. veal (or chicken) 1 can pimento peppers

boiled and ground 7 hard-boiled eggs2 bunches celery

Mix with mayonnaise. W ill serve twelve and is delicious.Mrs. R. V. W right.

VEAL SALAD3 lbs. veal from the round 2 cups chopped celery6 hard-boiled eggs 1 cup pimentoes or green1 bottle sweet relish peppers

Cook and season highly (use bay leaves). Use both P rem ier and boiled dressing. Mrs. Florence Miles.

FRENCH DRESSINGy2 cup salad oil 1 tablespoonful white karo3 tablespoonfuls lemon juice syrup

or vinegar % teaspoonful paprikay2 teaspoonful salt

Mix all together and beat until well m ixed and thickened a little. Mrs. Kuhlman.

CARROT SALAD2 cups grated raw carrots y2 cup ground peanuts

Mix with mayonnaise or cooked cream salad dressing. Serve on heart leaves of lettuce. Mrs. L. W. W adsworth.

MEAT SALAD1 y2 cups diced cooked meat1 cup diced celery2 hard-boiled eggs, diced 2 tablespoonfuls chopped

pimentoes 2 tablespoonfuls chopped

sweet pickles

1 tablespoon finely chopped onion

y2 teaspoonful salt i i teaspoonful paprika y2 cup salad dressing

Mix and chill the ingredients. Serve in bowl, lined with lettuce leaves. Mrs. Ray A. Shane.

CHEESE SALADDissolve one package lemon jello in one cup boiling water.

Take two packages Blue H ill Pim ento Cheese and cream until soft and creamy w ith a little cream. Add one cup boiled salad dressing, one chopped green pepper (sm all), one-half pound blanched (not salted) almonds, cut fine.

W hen the jello m ixture commences to congeal, add all this and s tir well. Then add one-half p in t w hipping cream whipped stiff. Serve on lettuce. Mrs. G r. J. Lemmon.



Phone Franklin 1759 Contractor and Builder

C. J. McCABEEstimates Furnished on Anything from a Remodeled Back Porch

to an Office Building

238 Columbine Street Denver, Colo.

South 0961 Phone Tabor 8584

YALSPAR

HALE & PERRYD is tr ib u to rs of

V A L E N T IN E ’S V A R N IS H E S

271 So. Broadway Denver, Colo. 1181 Stout Street

D evoted E xclusively to th e F it t in g an d M a n u fac tu rin gof G lasses

A GOOD PLACE TO GET YOUR GLASSES

Free Delivery Phone Gallup 2171

HARKNESS HEIGHTS PHARMACYWest 44th and Lowell Blvd.

DEPENDABLE DRUGS — PRESCRIPTIONSR e g is te red P h a rm a c is t A lw ays on D u ty

F IL M S, P H O T O F IN IS H IN G (O N E DAY S E R V IC E ) C A R LSO N ’S IC E C R EA M

We Never Close Phone KEystone 7565

WHITE-WAY SYSTEM1518 Champa Street

E v e r y t h in g F ive C e n t s

THE SWIGERT BROS. OPTICAL CO.1550 California St. Keystone 7651


SHRIMP SALAD1 can dry pack shrimps % cup finely chopped radishes

or mangoes Vs teaspoonful pepper

2 hard-boiled eggs Vs teaspoonful paprika Vz cup finely chopped celery 1 teaspoonful salt

Combine the diced shrimp, celery, radishes or mangoes, then add seasoning and chopped hard boiled eggs. Mix w ith enough mayonnaise to hold together nicely and serve on lettuce. Then cover top w ith a little more mayonnaise and sprinkle with paprika. Mrs. Wood.

TWENTY-FOUR HOUR SALAD1 cup milk 1 pint whipped cream2 tablespoonfuls Knox gelatine 1 large can diced pineapple1 lemon 1 pint can white cherries4 egg yolks 2 pkgs. marshmallows

Soak gelatine five m inutes in small p a r t of m ilk and scald. Take off fire and add gelatine. Let cool, then add cherries, pineapple, salt and lemon juice. W hip cream and fold in—then fold in marshmallows, cut up, and then let stand tw enty-four hours. This serves tw enty-four people. Mrs. F ran k Patton.

CRANBERRY SALADLemon jello IV2 cups boiling water

While hardening, add: V2 cup celery V2 cup pineapple

1 cup cranberry sauce 1 cup pecan meats Juice V2 lemon Salad dressing with Philadel

phia cream cheese.Mrs. Sias,

FRUIT CRAB MEAT SALAD1 can fruit salad 1 slice Spanish onion cut fne1 can crab meat (medium) MayonnaiseVz cup diced celery Lettuce

Line salad p la tte r with lettuce. Have all ingredients chilled. A rrange fru it on the ou ter leaves. Mix celery, crab meat, onion, mayonnaise in a bowl. Season w ith salt, paprika. Place in cente r of salad dish. Serve on individual plates. This is very tasty for bridge luncheons. Mrs. F ran k W iekstrom .

SPINACH SALAD

IV2 lbs. spinach Juice of 1 lemon with enough1 pkg. jello (lemon) water to make 1 pint

Dissolve jello in boiling w ater and lemon juice. Add spinach previously cooked and drained. Let set. Serve on lettuce and top w ith mayonnaise. Mrs. Cooke.


JELLIED TUNA SALAD2 tablespoonfuls gelatine 1% cups boiling water

1 cup flaked tuna2 tablespoonfuls chopped

green peppers

% cup cold water y2 teaspoonful salt

Mix together.Few chopped olives y2 cup salad dressing y2 cup diced cucumber

P u t gelatine and tnna m ixtures together in mold. Let set until solid, then serve on lettuce.

Mrs. IT. J . M cCracken, Jr.

LEMON JELLO SALADServe sixteen. Two packages lemon jello, two cups boiling

water, s tir thoroughly, two cups cold water, add one-half cup celery, diced, one cup cabbage, cut fine, one-half cup carrot, shredded or ground, one cup peas (cream ed), one-half teaspoonful salt. P our into flat pan and le t set. Serve on lettuce w ith mayonnaise and whipped cream. Mrs. L. B. Arnold.

JELLO SALADE m pty package jello into dish, pour p in t boiling w ater, stir

un til dissolved, place to cool. Cut the following into small p a r ts : One bunch radishes, one bunch onions and one head lettuce. Mix thoroughly w ith mayonnaise dressing and serve cold.

Mrs. M. A. Em terling.

DATE SALAD10c white grapes 1 bananaPackage dates 1 pkg. Angelus marshmallows1 can pineapple 1 cup nuts

P u t m arshmallows in whipping cream and stand two hours.Mrs. Florence Arncowd.

PINEAPPLE SALADF illing : Crapes, pineapple, celery, apples, nuts. Dressing:

One cup pineapple juice, juice of one lemon and one orange, one egg, one-half cup sugar, one tablespoonful of cornstarch. Cook in double boiler and add to fru it when cool. Garnish with whipped cream and pecans. Mrs. H. J . Livingston.

SHRIMP SALADRemove shrimps from can, cover w ith cold w ater and let

stand tw enty minutes. Drain, d ry between towels, remove intestinal veins and break in pieces. Mix two cups of shrimp with two cups of chopped stuffed olives and season w ith celery salt and paprika. Line the bowl w ith lettuce and serve w ith mayonnaise dressing. Mrs. R. J. Juchim .


SPOOK SALADLettuce Celery Apples Red grapes

MayonnaisePeachesClovesPimento

Make a nest of lettuce or shredded lettuce. On this place a salad of celery, apples and red grapes. Allow for each serving two tablespoonfuls each chopped celery and apples, and six grapes cut in halves, and blend together w ith mayonnaise. On this place one-half peach, rounded side up, insert two whole cloves w ith the heads fo r the eyes. Place another w ith the large end for the nose and a narrow strip of pimento for the mouth. This s trip may be placed at various angles. Mrs. T. H. Butler.

CHRISTMAS SALADOn a leaf of lettuce on salad plate, pu t a slice of pineapple.

Peel and cut banana in two. Place either in hole in pineapple firmly so it will stand upright. Mix mayonnaise w ith a little pineapple juice and pour over top of banana to represent d rip pings from candle and pu t a maraschino cherry on top of the banana. This Christmas candle salad is very decorative as well as delicious. Mrs. C. E. Bower.

TOMATO AND FROZEN CHEESE SALAD2 Philadelphia cream cheeses 2 tablespoonfuls cream20 stuffed olives, sliced thin 2 tablespoonfuls mayonnaise

Mix and freeze in pan of electric re frig era to r or pack in small baking powder can and pack in m ixture of ice and salt. Let stand three hours. Remove from mold, slice and place between halved small tomatoes. Serve on lettuce.

Mrs. F. W. Curtis.

A GELATINE SALAD1 pkg. lemon jello 1 small can crushed pineapple1 small can pimentoes y3 medium-sized cucumber

Dissolve lemon jello according to directions. Pour juice off pineapple, cut pimentoes and cucumber into small pieces. Mix pineapple, pimentoes and cucum ber together, pu t into jello, afte r jello becomes cool. Rinse mold out w ith cold w ater. Place in mold and set in ice box till hardened. Serve w ith mayonnaise.

Mrs. J. G. Arnold.

PINEAPPLE SALAD ESPANOLRemove seeds from green peppers. P arboil one minute,

drain, d ry and chill. Mix four tablespoonfuls of cottage cheese with four tablespoonfuls of drained crushed pineapple. One-half teaspoonful salt, a few grains cayenne, four stuffed olives finely chopped and one-half pimento, chopped. Pack into peppers, chill, slice and serve on lettuce. Mrs. Beardsw orth.


Look for the Big Clock Phone Main 3555

MAX COOK SPORTING GOODS CO.P IS H IN G T A C K L E, GUNS, A M M U N ITIO N A N D

G E N E R A L M E R C H A N D IS E

1653 Larimer Street Established 1878

C o m p l i m e n t s

BECHTOLD’S MUSIC CO.MARTIN L. BECHTOLD

1522 Champa Street, Denver Telephone Main 1427

Roy the Butcher Phone South 0887

Frigidaire Equipped

ROY WOLFF’S MARKETH og enough to w a n t y o u r business

M an enough to ap p rec ia te it

19 South Broadway Denver, Colo.

331 East 17th Avenue Phone Keystone 7017Show Me a T e a r I C an ’t R e p a ir

N. BROOKMAN

TAILOR AND CLEANERM oderate P rices, F re n ch D ry an d S team C lean ing an d D yeing. L ad ies’

a n d M en’s S u its M ade to O rder.

R E M O D E L IN G , R E L IN IN G , R E P A IR IN G

Snags (Unbrokeij) Removed Beads Restrung

N O T AY HOSIERY REPAIRINGD on’t th ro w aw a y y o u r old hosie ry

W e re p a ir i t an d save you m an y d o lla rs p e r y e a r

ZINKE SHOE REPAIRING CO.833 16th Street

G lovesilT c U n d e r w e a r R e p a i r e d

Keystone 0353 Prices Reasonable


BELL SURPRISE SALAD4 large apples Mayonnaise3 bananas Whipped cream3 rings of pineapple English walnuts

Scrape out the inside of one apple for each person served. Mix the scraped apple w ith finely diced pineapple and banana and stir in some thick mayonnaise. P u t the m ixture into the hollowed apple and top w ith whipped cream. Sprinkle w ith chopped w alnuts. ' Mrs. Joseph Erps.

MARSHMALLOW SALAD4 cups marshmallows 1 cup English walnuts2 cups cubed pineapple 1 cup whipped cream

Garnish with red cherryMrs. Rex A. Jackson.

RONI-SALAD2 hard-boiled eggs 1 large jar stuffed olives 1 small can pimento

1 stalk celery

Cook Elbo-Roni in salted w ater and drain. Grind olives, pepper, pimento and onion through food chopper. Cut celery and eggs into small pieces. Mix all together lightly with fork and chill. Serve on lettuce leaf with W right ’s salad dressing thinned down with whipped cream. Mrs. D. E. Green.

CRANBERRY SALAD1 envelope Knox gelatine 1 teaspconful salt2 cups sugar 3 cups water% cup chopped nut meats iy2 cups finely chopped celery

1 quart cranberriesCook cranberries in two cups of w ater, s tir in sugar and

cook five more minutes. Add gelatine soaked in one cup cold water. Allow to cool then add celery and nuts. Serves sixteen.

Mrs. Imel Gryder.

1 pkg. Elbo-Roni 1 green pepper 1 small onion

CORN SALAD20 cups corn cut from cob 3 cups sugar14 cups cabbage 3 tablespoonfuls saltM lb. mustard 4 green peppers

3 quarts vinegarBoil one-half hour and can. Mrs. R. S. Logan.

FRUIT SALAD DRESSINGJuice of two lemons, two eggs, four tablespoonfuls sugar, b u t

te r size of w alnut. Beat eggs, add juice, sugar and b u tte r and cook until thick. W hen cool beat in one-half p in t of whipped cream.


INDIVIDUAL SALAD

2 heads lettuce 1 box marshmallows3 delicious apples 1 pkg. cherry jello.1 can shredded pineapple 10c peanuts in skm

1 bottle Durkee’s salad dressingChop lettuce head very fine, chop apples in small cubes, cut

marshmallows in four cubes, shredded pineapple, crush peanuts. Mix these well w ith the dressing in a large bowl. Place equal am ount of salad on center of each plate in shape of cup. Cut jello into small cubes and place around each cup salad and one or more on top. Mrs. E. Theisen.

PEA AND CHEESE SALAD

1 large can peas 2 tablespoonfuls salad dressingy2 small can pimento 1 pinch salt1 cup diced cheese Paprika

D rain peas, mix w ith one cup diced cheese (any cream cheese), salt and two tablespoonfuls salad dressing. Place lettuce leaf on plate then pu t the helping on. Decorate w ith pimento and dash of paprika. Serves six. Mrs. Nellie G. Jones.

COOKED SALAD DRESSING

P u t in a sauce pan, two tablespoonfuls b u tte r and stir in one heaping spoonful flour. W hen smooth add one small size can condensed milk, same am ount w ater (or real m ilk). Cook in double boiler. Beat the yolks of four eggs (or more) with a small cup of sugar, add eggs and sugar. W hen m ixture starts to thicken pour in slowly about one-half cup vinegar (or more to suit taste ). If agreeable one teaspoonful dry m ustard dissolved in a little warm w ater may be added.

Mrs. Geo. McGintre.

SHRIMP SALAD

1 cup shredded shrimp 1 cup lettuce1 cup chopped celery 2 egg whites3 tablespoonfuls chopped y2 cup chopped olives

parsley 1 cup dressingMix and season w ith lemon juice. Mrs. J . R. Miller.

MY FAVORITE COOKED SALAD DRESSING2 eggs y2 cup sugar

y2 cup vinegarB ring to boil, add level teaspoonful bu tter, then chill and it

will be ready for use. Use w ith apples and lettuce, or cabbage and salmon, or celery, apples and nuts.

Mrs. E d ith M. Lewark.


PEAR SALAD

Roll half pears in macaroons th a t have been powdered. Stick a few salted almonds into each half. P u t on lettuce and use the following dressing:

20 tablespoonfuls cold water 1 teaspoonful mustard12 heaping teaspoonfuls sugar 2 heaping teaspoonfuls flour4 egg yolks 8 tablespoonfuls vinegar1 teaspoonful salt (less if very strong)

Cook un til thick, add lump b u tte r and small box m arshm allows while hot. W hen cold, add whipped cream.

Mrs. Mosley.

PEAR-MINT SALAD

Prepare one package of m int jello, and pour in a square pan. Let cool and before it is set place six halves of canned pears, w ith core side down, in jello. W hen ready to serve cut in blocks of one pear each. Serve w ith dressing made of mayonnaise and whipped cream, half and half. Sprinkle w ith nuts or place an English w alnut on each side. Mrs. H arry L. Fisher.

CHEESE SALAD

Dissolve one package lemon jello in one cup boiling water. Set well un til cold then whip un til white. Add one package Bluehill p lain cheese mixed w ith about half cup cream to make soft p a s te ; add one small can grated pineapple and half p in t whipped cream. P u t in molds to harden. Mrs. Rapp.

FRUIT SALAD6 bananas 4 oranges

1 can pineappleDice the fru it and mix with fru it salad dressing.

Fruit Salad Dressing% cup pineapple juice y2 cup sugarti cup orange juice % cup whipped cream

cup lemon juice 2 eggs

Mix sugar and juices together. H eat to boiling point. W hile stirring constantly, add two eggs which have been beaten well. Cook un til thick. Ju s t before serving add whipped cream. Sprinkle salad w ith coarsely chopped nuts.

Mrs. B. P. McCormick.



Compliments

of

George W. Olinger


OLD-TIME EATSOld-time puddings And old time cakes,Old-fashioned cookies That Grannie bakes;Tarts and meat pies,Rolls and buns,Crullers, doughnuts,Sally Lunns;Hungry man, or Growing boy,These are things to Bring you joy!

SWEETBREAD SALADPlunge one pound of sweetbreads into cold water. Let

stand for one hour. Cook in acidulated w ater (one tablespoonful vinegar to one quart boiling w ater), un til tender, about tw enty minutes. Then drain and plunge into cold w ater again. Remove skin and break in small pieces. Chill and then add two cups celery and one cup blanched almonds, salt, paprika, mayonnaise dressing and whipped cream. This will serve eight.

Mrs. C. E. W ampler.

HAYDEN SALAD (For Canning)1 gallon chopped ripe tomatoes 1 gallon chopped cabbageScant y2 cup red peppers 1 quart chopped onion

Mix all together except tomatoes, salting them well, let stand over night, then press out the juice, adding four tablespoonfuls of m ustard (pow dered), two tablespoonfuls ground cinnamon, one tablespoonful ground cloves, one tablespoonful celery .seed, two pounds sugar, one-half gallon vinegar. Cook all together slowly one hour. Can and seal. Cook im mediately a fte r m aking as well as throughout the w inter. Mrs. Lillian F. Stine.

PINEAPPLE AND DATE SALADDissolve one package of lemon gelatine in one cup boiling

water. W hen almost cool add one cup crushed pineapple, one cup chopped stoned dates and one cup chopped walnuts. Set aside to cool. These may be mixed the day before serving. Turn out of molds on crisp lettuce leaves and serve w ith mayonnaise.

Mrs. Holland.

THOUSAND ISLAND DRESSING2 cups olive oil Yolks of 3 eggs

y2 cup vinegarMake this carefully into a smooth and well blended mayon-

noise. Now stir in one-half bottle of chili sauce, until well mixed with mayonnaise. Then chop together one bunch chives, three hard boiled eggs, two pimentos and one-half green pepper. Add paprika and salt to taste and mix well w ith mayonnaise. This will make one quart of dressing. Mrs. Geo. Homes.


VEGETABLE CUPSHollow out firm round medium-sized turnips. Cook in salt

w ater un til tender, and chill. Use as cup fo r salad of peas and cubed carrots. Top w ith salad dressing and a dash of paprika. Serve on lettuce. Mrs. B. L. Tamplin.

CARROT AND PINEAPPLE SALADCarrots LettucePineapple Mayonnaise

Grind carro ts th rough meat grinder, not too fine. Cut up pineapple and shred lettuce. A dd pinch of salt. D rain off all juice and mix ligh tly w ith mayonnaise. Serve on lettuce leaf.

Mrs. Leonard Zick.

APPLE SALAD6 apples Lettuce5c cinnamon drops 2 stalks celeryy2 cup sugar y2 cup nut meats

2 cups water

MayonnaiseLevel teaspoonful mustard 2 tablespoonfuls vinegar

(Colburn’s preferred) 2 tablespoonfuls sugar1 tablespoonful flour 1 egg

Make syrup of sugar, cinnamon drops and water. Pare and core apples then cook them in syrup until soft. Keep turning over, take them out before they go to pieces. Place each apple on lettuce leaf and cut the celery fine. Mix w ith mayonnaise. F ill centers of apples and p u t ring of dressing around the apples and ground or chopped nuts the last th ing before serving. You can use th is mayonnaise or your own favorite.

Mrs. Starbuck.

YUM YUM SALAD2 cups crushed pineapple y2 pint cream, beaten stiff2 cups sugar Juice 1 lemon% cup American cheese grated 2 tablespoonfuls gelatine

H eat the crushed pineapple. Add sugar and lemon juice. Soak gelatine in one-half cup cold w ater for ten minutes. Add the hot m ixture and stir un til gelatine is all dissolved. When cold and beginning to set, add the grated cheese and whipped cream. Mix thoroughly and tu rn into mold to cool. W hen ready to serve, cut into slices and place on lettuce leaves. Serve with any good dressing. Mrs. Ju lia Evans.



SOUPSCREAM TOMATO SOUP

1 quart can tomatoes teaspoonful celery seed1 tablespoonful sugar 1 onion sliced (small)6 cloves y2 teaspoonful salt

5 bay leavesCook all ingredients together ten m inutes. S tra in and add

one quart of milk to which has been added pinch of soda. Reheat and when serving place a tablespoonful of whipped cream on each portion. Mrs. F. W. Schweikher.

CREAM OF LIMA BEAN SOUP1 cup lima beans 1 onion1 stalk celery 6 cups wateriy2 cups cream Salt to taste

W ash beans thoroughly, add the o ther ingredients, and let cook until well done. Remove the onion and mash the rest through the colander. Season w ith hot cream, an,d salt to taste.

Mrs. Irene. Cotter.

CREAM OF RICE SOUPW ash one-half cup of rice through several cold waters, throw

it in one quart of boiling stock. Boil rap id ly th ir ty m inutes, press through a sieve, add one pint of milk, p u t the m ixture in a double boiler and add two tablespoonfuls of bu tter, and two tablespoonfuls of flour rubbed together. A dd a teaspoonful of salt, one saltspoonful of pepper and one tablespoonful of g rated onion. S tir un til boiling hot and serve.

Mrs. R obert Cody.HIKE CHOWDER

For a Group of Ten BoysCut six potatoes into small cubes and boil till nearly done.

Cut two onions and one-half pound bacon into small pieces and brown lightly in pan. When potatoes are nearly done, pour off w ater and add browned bacon and onions. Add one quart can of tomatoes and two small cans of corn. Season w ith salt, pepper and sugar and cook for a t least tw enty minutes.

F red V. H. Braun.

POTATO SOUP4 potatoes 1 teaspoonful salt1 quart milk y2 teaspoonful celery salt1 small onion Pepper to taste

2 tablespoonfuls butterMethod—W ash, pare and cook the potatoes, w ithout salt,

until soft. Cook the milk and onion in a double boiler. W hen the potatoes are cooked and drained, mash them w ith a wire potato masher, add the hot m ilk and rub the m ixture through a strainer. R eturn the soup to the double boiler and add salt and pepper. Add the b u tte r and cook five minutes. If desired, add one tablespoonful of finely chopped parsley. Serve w ith croutons.


THE “HOLLAND BAKERY”Bakery Goods Which Are Different

For Your Luncheon, Dinner or Party

Parker House Rolls Clover Leaf Rolls Long French Rolls

Hard Rolls Poppy Seed Rolls

C O W C R E A M“MALTED MILK”

What Dr. J. M. B., Jr., Says:

“You can’t fool your nerves, i Feed them COWCREAM ‘Malt- ed Milk’ and they will be your best friends. The nervous system is the foundation of the body.”

THREE COWCREAM SPECIALTY SHOPS1503 Stout St. 1557 Welton St.

402% 17th St.

We make these in either whole wheat or white, large or small.

1056 South Gaylord 1893 South Pearl

Phone South 0906 Phone South 3337


SANDWICHES

TOASTED CHEESE SANDWICHES

Cut white bread in medium th in slices; b u t te r ; p u t together with slices of cream cheese. P u t in oven un til both sides are toasted. Miss E dna Morr.

OLIVE AND CELERY SANDWICHES1 cup minced ripe olives 1 cup diced celery

1 cup chopped walnutsSeason, mix ingredients and add sufficient boiled salad dress

ing to moisten. Mrs. E. R. Berry.

NUT LOAF FOR SANDWICHES1 cup sugar 1 cup sweet milk3 eggs 2 teaspoonfuls baking powder1 cup English walnut meats 3 scant cups flour

y2 teaspoonful saltBake in one-pound baking powder tins. F ill about one-half

full. Bake in medium slow oven, slice th in and p u t b u tte r between. Mrs. B urt L. Carson.

CHICKEN SALAD RIBBON SANDWICHES

Cut m eat from cold boiled fowl and pu t through food chopper (if a large num ber of sandwiches are to be made, a piece of veal may be boiled w ith the chicken). Place m eat in large bowl and add one medium sized head of lettuce, shredded fine, one small bunch of celery cut very fine, salt and pepper to taste, one and one-half cup salad dressing and a little of the stock the fowl was boiled in. Mix thoroughly and it is ready to use. To p repare the bread, cut the crusts from one loaf of graham bread and one loaf of white. Slice lengthwise. B u tte r one side of a brown slice, spread it w ith chicken, place on top of it a slice of white bread, bu ttered on both sides, cover white bread w ith chicken, and again cover th a t w ith a slice of graham bread bu ttered on both sides. Continue this until you have built up a loaf of bread of alternating slices of white and graham , then w rap loaf in a cloth w rung out of cold w ater, place under a weight and when ready to serve, slice the same as a loaf of bread.

Viola Rietbrock.

GOOD SANDWICH FILLING

5 hard-boiled eggs y2 lb. American cheesey2 can pimentoes, minced fine Salt and pepper

Mix with mayonnaise to make good spread and add lettuce leaf. Mrs. Haulm an.


FINE SANDWICH FILLING5 hard-boiled eggs V2 can pimento, minced finey2 lb. American cheese Salt and pepper

Mix w ith mayonnaise to make good spread, and add lettuce leaf. Mrs. H. W. M artin.

RAISIN SANDWICH1 cup seeded raisins 1 cup nuis, preferably

walnuts, chopped fineMix with whipped cream, season w ith salt. Spread between

slices of bread cut thin. Mrs. Bonnelle.

LONGEVITYMethuselah ate what he found on his plate

And never, as people do now,Did he note the amount of the calories count—

He ate it because it was chow.He wasn’t disturbed as at dinner he sat

Destroying a roast or a pie,To think it was lacking in granular fat,

Or a couple of vitamines shy.He cheerfully chewed every species of food

Untroubled by worries or fears,Lest his health might be hurt by some fancy dessert—

And he lived over nine hundred years!—Author Unknown.

C ontributed by M argaret Morton.

VEGETABLES

A RECIPE FROM THE WHITE HOUSE, WASHINGTON, D. C.CARAMEL TOMATOES

Six even size tomatoes, not too ripe, cut the point end and take out a bit of pulp. F ill w ith b u tte r size of a nutm eg, two tablespoonfuls of sugar. Sprinkle w ith nutm eg and pinch of salt. Bake forty-five minutes in a slow oven, or un til the juice is caram el brown. Place each tom ato on a square of toast. Pour caram el sauce over. Mrs. H erbert Hoover.

POTATO PUFFSThis is a dandy way to use up cold mashed potatoes?

1 cup cold mashed potato 1 egg yolk1 heaping tablespoon flour teaspoonful baking powder

and a little creamS tir all together and add beaten egg white. Drop small bits

from spoon into deep hot fa t and fry till brown.Mrs. V ictor Buechner.


CORN CUSTARD

To one can corn add two eggs slightly beaten, one-half teaspoonful salt, one teaspoonful sugar, one-eighth teaspoonful paprika, few drops onion juice and one and one-fourth cups milk. Mix ingredients and pour over corn. T ransfer to casserole and bake in m oderate oven. Mrs. H enry Gill.

SWEET POTATOES WITH MARSHMALLOWS

Two pounds sweet potatoes. W ash w ith brush and boil un til tender. Peel and slice into casserole. Then add one-half cup w ater, one-half cup sugar, dash of salt and few cuts of bu tter. P u t into oven and bake until hot through. Cover top of potatoes w ith marshmallows and let rem ain in oven until a golden brown.

Mrs. M argaret F ranklin .

STUFFED TOMATOES6 to m a to e s 1 cup cco k ed rice% cup b u t te r y2 g re e n p e p p e r

Fill tomatoes from which the core has been removed, w ith filling made by mixing one cup well seasoned cooked rice, and above ingredients, binding it together w ith a tom ato sauce made by using the tom ato pulp and thickening like white sauce. Top w ith bu ttered crumbs and brown in m oderate oven (375 degrees) about th irty minutes. Mrs. I. J. Reynolds.

BAKED BEANS

B u tte r , size of w a ln u t 2 ta b le sp o o n fu ls w a te ry2 te a sp o o n fu l su g a r y2 te a sp o o n fu l m u s ta rd

2 ta b le sp o o n fu ls v in e g a r

Mix w ith navy beans th a t have been cooked soft. P u t slices of bacon on top. Bake one-half hour.

Mrs. W. B. Caudill.

BOSTON BAKED BEANS

W ash two pounds navy beans, cover w ith w ater and soak over night. In the m orning add w ater to cover well and boil un til skin will b u rst when a few are blown upon in a spoon. Drain: and tu rn into a bean pot, gallon size stone ja r or crock. Add one-half pound of salt pork w ith scored rind, one-half cup sorghum or brown sugar, one teaspoonful powdered m ustard, one small onion in the bottom of bean pot. Place in a m oderate steady oven and bake eight hours. Add w ater as necessary and keep covered until the last hour. The beans will be brown and delicious. Serve w ith tom ato catsup.

Mrs. H. D. Duston.

166 H ig h l a n d e r M o t h e r s ’ Cook B ook

B uy F ood W it h Confidence

TH E ZIMMERMAN MERCANTILE CO.“ Y o u r Phone Is O ur D oorbell”

Phone ZIM for FOOD

C h a in R E D & W H I T E S t o r e s

3 8 t h a t I r v in g

G a l lu p 0 2 9 4 G a l lu p 4 5 0 4

ANTHONY’S DRUG STOREA B i g 1 0 S t o r e o f S e r v i c e

TO SICK AND WELL ALIKE

S T E I N I T E R A D I O SCall Me for Demonstration

G a l lu p 0 7 4 1

S T A N D A R D B I S C U I T C O . 2 1 4 5 B l a k e S t r e e t

DENVER, COLO.

S o - T a s T - e e P r o d u c t s


ASPARAGUS WITH MUSHROOM SAUCE1 can asparagus tips 1 teaspoonful salt

lb. mushrooms 1 teaspoonful pepper4 tablespoonfuls butter 1 4 teaspoonful paprika4 tablespoonfuls flour 2 cups milk

6 slices toast trianglesH eat asparagus tips in top of double boiler. Melt b u tte r in

sauce pan, add flour and seasoning and when bubbling pour in milk gradually , s tirring constantly. Cook un til smooth and thick. Add mushrooms cut in thin slices or chopped. Cook slowly about tw enty minutes. Place asparagus on the triangles of bu ttered toast and pour the sauce over all. Mrs. W. A. Loach.

NEW RECIPE FOR SAUERKRAUT

In bottom of bu ttered baking dish, place a layer of k rau t, then a layer of cooked egg noodles and a layer of crumbled sausage. R epeat un til dish is filled. Place whole sausage on top and bake slowly un til the m eat is browned, about one hour.

Mrs. W. M. Hupp.

BRUSSEL SPROUTS

P repare sprouts by tak ing off discolored and w ithered leaves. Let stand in cold salted w ater for th ir ty minutes. Cook in salted and boiling w ater tw enty to th ir ty minutes. Cream w ith white sauce made of one tablespoonful bu tter, one tablespoonful flour, one cup milk. Cook and stir constantly un til th ick and add sprouts. Mrs. Daniel Case.

CAULIFLOWER AU GRATIN

Trim off green leaves of nice fresh cauliflower. Tie up in a piece of cheesecloth. P u t in well salted boiling w ater. Boil tw enty or th ir ty minutes. Take out as soon as tender so it will not fa ll apart. D rain and separate the head into little flowerets. P u t in baking dish, pour over cream sauce, sprinkle th ickly with grated cheese and brown in quick oven.

Mrs. 0 . G. Buerger.

SCALLOPED ONIONS AND PEANUTS4 to 6 medium-sized onions V2 to % cup ground peanuts

1 cup thin white sauce Cream sauce: 1 tablespoonful butter

1 tablespoonful flour 1 cup milkCook onions in boiling salted w ater until tender. D rain and

slice w ith sharp knife. Place onions in layers in greased baking dish, cover each layer w ith white sauce and peanuts. Cover top layer w ith bu ttered bread crumbs and bake tw en ty to th irty minutes. Mrs. J. R.‘ Stacy.

1(58 H ighlander Mothers’ Cook B ook

Radio Phone South 4869

Complete Home Furnishings

GLENN-ART FURNITURE CO.

Established 1878 Phone Gallup 0332

“SAY IT WITH FLOWERS”

D. S. GRIMES’ SONEverything in the Florist Line

3032 West 32nd Avenue Denver, Colorado

FRANK G. ESKUCHEREPAIRING

On A ll M akes of O ars ST A R T IN G — L IG H T IN G — IG N IT IO N O F F IC IA L B R A K E S E R V IC E STA TIO N

West 38th and Federal Blvd.

2960 W. 38th Avenue Gallup 5746

Solitaire Coffee — Solitaire Groceries

BART HANSENA Home-Owned Store

Fancy Groceries and Meats

Phone Gallup 3474 2546 Federal Blvd.

THE JOSEPHINEDRY GOODS — MEN’S FURNISHINGS

JO S E P H IN E R O B IN SO N O w ner an d M a n ag er

Phone Gallup 6507

2900 West 25th Avenue Denver, Colo.

68-70 Broadway Denver, Colorado


FRENCH FRIED ONIONS

Wash, pare and cut the onions into round slices (large onions if you have them ). P ull the slices apart. Place in cold w ater and leave for one hour. Remove from w ater and drain. Dry w ith a towel and dredge in flour, fry a few at a time in fa t which has been heated to at least 305 degrees F. un til they are brown, crisp. This will take about five minutes. D rain on paper and salt. Mrs. J . M. Elms.

LIMA BEANS2 cups lima beans 2 green mango peppers, seed1 slice ham, or ham-hock removed, slice thin1 medium-sized onion 1 teaspoonful salt

1 cup tomatoesCook about one and one-half hours. Chicken may be sub

stitu ted for ham. I t is not necessary to soak beans.Mrs. Curtis Tippin.

SCALLOPED CAULIFLOWER

Two firm heads cauliflower, cook in boiling salt w ater tw enty m inutes (un til tender). A rrange in baking dish, sprinkle thickly w ith grated cheese and have ready the following white sauce. Two tablespoonfuls flour, two tablespoonfuls bu tter, one cup milk and salt. W hen this is thick, pour over cauliflower. Add another layer of cheese, cover w ith bread crumbs and bake slowly one-half hour. Mrs. Metcalfe.

TURNIPS AND SQUASH

One medium sized tu rn ip fo r each person served. Boil in salted w ater un til a toothpick will pierce easily bu t not break the turn ip . D rain and set in warm place to dry a bit.

Peel and steam w inter squash until it can be m ashed like potatoes. Mash and season w ith salt, pepper and butter. Cut a hole in the top of each turn ip , fill it w ith the squash and put some around the bottom of the tu rnip . Serve hot. Left over baked squash may be used. An attractive and good dish.

Mrs. Leo Morton.

STUFFED TOMATOES6 firm tomatoes V2 cup minced ripe olives1 cup finely cut celery % cup shredded shrimp

Mayonnaise and seasoningPeel tomatoes. Scoop out a small quantitiy of the pulp from

the center of each. Mix celery, olives, shrim ps and seasoning and mayonnaise to moisten. F ill tom ato w ith m ixture. Garnish with mayonnaise and serve on lettuce leaves. Mrs. Scanlon.

170 H ig h la n d e r M o th e r s ’ C ook B o o k

T o H ig h la n d e r M o th e r s

B efore B uy ing School B ooks E lsew here , In v e s tig a te O ur V a s t S tock of N ew an d S econd-H and T extbooks

For All Schools — For All GradesA t L o w e s t P r ic e s

BARGAIN BOOK STORE406 15th St., at Tremont KEystone 1418

DESSERICH’S“T h e O ld e s t F u r n itu r e S to re in D e n v e r99

841 SA N TA F E D R IV E 12 BR O A D W A YPhone K E y sto n e 4511 P hone SO uth 2640

2559 W E D TO N ST.P hone T A bor 5518

Union Shop Gallup 7180

SANEK BARBER SHOPH. J. K A T T

3002 West 38th Avenue Denver, Colo.

Madam Esther Lillian Harned, Mgr. Gallup 6616

LAVENDER BEAUTY PARLORPERMANENT WAVING

H a ir Bobbing, W a te r W ave, Sham pooing, F ac ia ls , M arcelling , F in g e r W ave an d H a ir D yeing. Open E ven ings by A ppointm ent.

3493 West 32nd Avenue Denver, Colo.

M. O. DENNISQUALITY MEATS

Rabbits and Poultry Raised on My Own RanchD E L IC IO U S P O R K SAU SA G E

Telephone South 6863 85 Broadway


WAFFLES AND GRIDDLE CAKES

GRIDDLE CAKES3 cups flour 2 tablespoonfuls melted butter% teaspoonful salt 4 teaspoonfuls baking powder1 pint milk 2 tablespoonfuls sugar

1 egg well beatenMrs. J. L. Allen.

WAFFLES2 cups flour 2 cups sweet milk2 tablespoonfuls sugar 2 rounded tablespoonfuls2 teaspoonfuls baking powder butter2 eggs 1 teaspoonful salt

Mix dry ingredients and sift once; add m ilk; separate eggs, pu t yolk in b a tte r and beat w ell; add m elted b u tte r and beat again. Beat whites until dry and light, then fold into b a tte r lightly. Mrs. S. L. Tennis.

GINGER BREAD WAFFLES2 cups pastry flour 1 egg, beateniy2 teaspoonfuls ginger 1 cup molassesy2 teaspoonful salt ya cup buttery2 teaspoonful cinnamon 1 y2 teaspconfuls soda

y2 cup sour milkSift together well the flour, ginger, salt, and cinnamon. Bring

the molasses and b u tte r to the boiling point, bu t do not boil. Remove from the stove and beat it in the soda^ Add the sour milk and the beaten egg, then the sifted dry ingredients. Bake in a waffle iron. Serve hot with whipped cream. Top w ith m araschino cherries. Mrs. C. F. Bellman.

NEW RECIPES

1 7 2 H ig h la n d e r M o th e r s ’ C ook B ook

WE ARE STRONG FOR THE HIGHLANDER BOYS

Denver s Smartest Dress Shop

DRESSESCOATS

HOSIERYLINGERIE

614-618 F ifteenth St.Between California and Welton

Always F irst in Style—Lowest in Price

ARCADE GROCERY & MARKET“ T h e S to re D is t in c t ly D if fe re n t”

HOME PUBLIC MARKET

THE RED STAR CASH STORES530 E. COLFAX 979 BROADWAY2320 E. COLFAX HOME PUBLIC MARKET

Q u a li ty G ro ce r ie s a n d M ea ts

We Recommend to Buy Your Coal From

P h o n e Ta b o r 4 7 0 4

R. A. MAURO Manager


MENUS

SUNDAYB reakfast—G rapefruit, puffed wheat, cream and sugar,

F rench toast, coffee, milk.D inner—Bouillon and crackers, roast chicken w ith dressing,

candied sweet potatoes, brussels sprouts, olives, celery stuffed w ith cheese, butterfly salad, coffee, tea or milk, clear jello.

Supper—F ru it cup, relish sandwich, cocoa, frozen peaches.

MONDAYB reakfast—H alf oranges, oatmeal, cream, sugar, poached

eggs on toast, coffee or milk.Luncheon— Cream chowder w ith crackers, coffee or milk,

pineapple souffle.D inner—P ork chops, mashed potatoes, cream carrots, lettuce

and tom ato salad, cream cheese, bread, orange m arm alade, coffee, tea or milk, vegetable steam pudding.

TUESDAYB reakfast—Bananas, farina, cream, sugar, eggs a la golden-

rod, milk or coffee.Luncheon—Salmon salad, crackers (cheese), tea or coffee,

fru it cookies.D inner— Clear celery soup, m eat cakes, boiled potatoes, spin

ach, combination vegetable salad, cooked dressing, whole wheat bread, raspberry jam, coffee, tea or milk, lemon custard.

WEDNESDAYB reakfast— Straw berries, muffets, sugar, cream, sweet rolls,

coffee or milk.Luncheon—W elsh rareb it on toast, apricots, cocoa, cake.D inner—File t de mignon, potatoes au gratin , beets, cab

bage salad, mayonnaise dressing, muffins (b ran), grape jelly, lemon pie.

THURSDAYB reakfast—B aked apples, cream of wheat, cream, sugar,

bacon, eggs, coffee or milk.Luncheon—Deviled ham sandwiches, cucumber salad, hot

rolls, cherry snow.D inner—Roast beef, green string beans, fried onions, escal-

loped potatoes, combination fru it salad, mayonnaise dressing, biscuits (hot), m int jelly, coffee, tea, or milk, vanilla ice cream.


GLASSES - - - R e a so n a b le P r ic e s

U. S. OPTICAL CO.

1511 Welton Street Phone KEystone 1044

A. D. K L B Y H A U E R E y e sig h t S pecialist

3 5 0 2 - 0 4 E .~ TWELFTh AVE.

Phone SOuth 4648 A. C. Woodhams, Vice President

E A R L Y M O R N IN G S E R V IC E

THE SOUTH GAYLORD CREAMERY CO.“ SA N ITA R Y D A IR Y PR O D U C T S”

1022 South Gaylord Street

CLEANING-RE PAIRING-DYEING TAILORING

Whatever we do for you Satisfaction is Guaranteed Our Service is Perfect

We G ill for and Deliver"'̂


FRIDAY

B reakfast— Cantaloupe, scrambled eggs, bacon, toast, coffee or milk.

Luncheon—Stuffed potatoes, hot rolls, jam, coffee, or milk, watermelon.

D inner—F ried haddock, baked squash, French fried potatoes, perfection salad, raisin bread, bu tter, coffee, tea or milk, tapioca cream.

B reakfast—Prunes, cornmeal mush, cream, sugar, baked eggs, b ran muffins, cocoa.

Luncheon— Cream soup, crackers, coffee, tea or milk, peach cobbler.

D inner—Steak (sm othered in onions), shoe string potatoes, pineapple and cheese salad, park er house rolls, jelly, coffee, tea or milk, prune whip. M argaret Trunk.

Chicken, 40 pounds, one gallon milk, bu tter, four pounds, cream, four quarts, coffee, four pounds, rolls, ten dozen, flour, ten pounds, baking powder, ten cents, lard, one pound, sugar, $1.00, peas, 10 cans, carrots, 25c, celery, four bunches, potatoes, th irty - five pounds, ice cream, three gallons, wafers, ten dozen.

SATURDAY

SERVICE FOR 100 PEOPLE

Mrs. J . Silleman.

Orders KEystone 7181

Coffee, Teasand Spices ALWAYS

Importers

Manufacturers Baking Powder

Flavoring Extracts Colorings

Syrups

STORES15th at California 15th at Loop Market

Broadway at Ellsworth

FACTORY AND ROASTING PLANT: 2110 MARKET


T H E H IG H L A N D E R E X E C U T IV E S

cheerfully subm it the follow ing recipe for a Good Boy:

Mrs. E d ith Rowe Social and Relig. Sec’y

J. G. ArnoldExecutive Secretary

Capt . R. W. CombsCommandant

In to a true blue bowl of a H appy Home place a 100% rosy-cheeked boy. Cream together a full measure of m other love w ith father palship and a full cup of whole m ilk of hum an kindness.

Add a generous am ount of good nature w ith tw enty-four hours of confidence and self- control.

Cass K. Hendee Fred V. H. Braun Jno. S. LeickAuditor Director Service Bureau Musical Director

Blend in one rounded spoonful of self respect, sincerity and cookie-jar spice.

Sprinkle well w ith smiles.

Stir constantly w ith a patience spoon to p ro duce an even disposition, bu t avoid beating.


Miss M. MehlmanLone Highlander Sec'y

Miss T hornburg Cashier

Mrs. Schw eikher Director of Speakwell

W hen thoroughly mixed w ith friendship, good sportsm anship and regard for the other fellow, flavor daily w ith drops of Godly home training and a dash of real mischief and fun.

Miss MortonF rank H. C heley

Parent Lecturer MISS M. E. RlXOffice Assistant Boy Service Bureau

Rise prom ptly.

Pour in to a shining pan of contentm ent.

Place in an even oven of obedience and regular habits.

Mrs. E. Koon Office Secretary

Heat sufficiently w i t h year-round happiness, watching carefully f o r need of change of interest and environm ent until in due time when pu t to the character test it will not fall.

(Avoid under-done or half-baked condition.)


TABLE WEIGHTS AND MEASURES

W E I G H T S A N D M E A S U R E S

% p in t ................... 1 q u a r t f lo u r .................................. .1 lb.1 q u a r t ................ 1 p in t b u t t e r .................................. . 1 lb.3 te a s p o o n fu ls . 8 la r g e eg g s .................................. .1 lb.1 g ill ..................... 2 c u p f u ls m i lk ............................. . 1 lb.4 g ills .................. 2 c u p fu ls s u g a r . ........................... , .1 lb.2 p in ts ................ 2 c u p fu ls b u t t e r ......................... . 1 lb.4 ta b le s p o o n fu ls .............. 1 w in e g la s s fu l 1 c u p fu l c ru m b s ......................... . y4 lb.

60 d ro p s ................ 1 c u p fu l ch o p p ed s u e t ............. . y4 lb.4 w in e g la s s fu ls ................ 1 c u p fu l 1 s q u a re c h o c o la te ..................... . 1 oz.4 q u a r t s .............. ................ 1 g a llo n 4 c u p fu ls w ho le w h e a t f lo u r . .. . l i b .2 ta b le s p o o n fu ls s u g a r . . 1 ounce 4 ^ c u p fu ls g ra h a m flo u r. . . . ,. .1 lb.4 ta b le s p o o n fu ls f lo u r . . . 1 ounce 1 c u p fu l chop p ed n u t m ea ts , % lb.2 ta b le s p o o n fu ls b u t t e r . .1 ounce 2% c u p fu ls co rn m e a l ............. . .1 lb.

B A K I N G T I M E T A B L E

The following table gives approximately the time for baking biscuits, cookies, pies, puddings, and cakes. The time will vary according to the state of the oven, and the quantity to be cooked.

B is c u its ....................... . 10 to 20 m in u te s Cake, S p o n g e ................ 35 to 60 m in u tesC ookies .......................... . 8 to 12 m in u te s Cake, L o a f ..................... 40 to 60 m in u tesP ie s ................................ . 30 to 45 m in u te s Cake, L a y e rP u d d in g , B r e a d ......... . 20 to 45 m in u te s Cake, P l a i n .P u d d in g , I n d i a n ......... . 3 to 4 h o u rs Cake, T h in .................... 15 to 30 m in u tesP u d d in g , P lu m ............ . 4 to 6 h o u rs G in g e rb re a d ................ 30 to 60 m in u tesR o lls .............................. . 15 to 20 m in u te s B read,, W h ite ..............45 to 60 m inu tesF r i t t e r s ....................... . 3 to 5 m in u te s B read,, G ra h a m ............35 to 50 m in u tesM u ff in s ....................... . 10 to 20 m in u te s B read , N u tD o u g h n u t s .................. . 3 to 5 m in u te s W h o le W h e a t G em s. .25 to 30 m in u tesCake, F r u i t .................. 2 h o u rs P o p o v e rs . ,.....................15 to 35 m in u tes

L I S T OF U T E N S I L S A N D H E L P S FOR T H E M O D E R N K I T C H E N

W h ite k itc h e n p a p e r fo r c o v e r in g cak es , e tc . 1 can o p en er1 b a k in g b o a rd 2 m e a s u r in g c u p s 3 p ie t in s1 ro llin g p in 1 w affle iro n 1 p a ir s c is so r s1 c h o p p in g b o a rd G em p a n s 1 a p p le c o re r3 w ooden sp o o n s M u ff in p a n s 1 d o u g h n u t c u t te r1 flou r s i f te r 1 s t r a in e r 1 v e g e ta b le b ru sh1 p a s t r y b ru s h F o rk s a n d k n iv e s P u d d in g m o ld s2 b is c u it p a n s 1 p a le t te k n ife 1 s u g a r th e rm o m e te r2 b re a d p a n s 1 lem on sq u e e z e r S a u c e p a n s6 to 8 cak e t in s 1 k e t t le 1 f ry in g p a n and basket1 s u g a r s i f t e r 1 s te a m e r 1 t r a y1 d oub le b o ile r 1 g r a te r 3 cake ra c k s6 b ow ls S c a le s an d w e ig h ts 1 flour b in1 D o v er eg g b e a te r T a b le sp o o n s T easp o o n s1 w ire eg g b e a te r C ookie c u t te r s 1 p o t r e s t


HONORARY MENTION OF HIGHLANDER M O T H E R S WHOSE NAMES MAY NOT APPEAR UNDER RECIPES

BUT WHO HELPED MAKE THIS BOOK A SUCCESS.

ARNOLDARGO, NEILAUX, WALLACEAUX, RALPHALEXANDERAGRELIUSALBRECHTALTHEMANSCOMBEANDERSONARTHURADAMSAWENIUS, ROBT.ANDERSONANDREWSADAMSADAMSALPARTAULTALLPHINAPPASKINEABBOTTALLENALT MIXANDERSONARMORANNISARNOLDALLENAKINADAMSASKINARGO, GLENNASKINARNOLD

BRADLEYBORLANDBRONBENNETTBRINKERHOFFBUTLERBENNETTBRUCEBARBERBINGHAMBEAR

BROUWERBECKMANBROWNYARDBRYANBUCPIUMANBUERGERBEACHBERREMONBOWDENBROWNBEEMANBENNETTBENSTERBRINKBLEVANSBRENTNALLBOGGSBREWERBUCKBAKERBAILEYBAKERBALDWINBEATTIEBASSETTBECKBREUN1GBAILEYBALLBARTLETTBIEGELBHANABAKERBLANCHARDBUTZBELLMANBAIRDBALLBELLBOWESBALASBARRETTBARTLETTBONNEYBRADTKEBURCHBARNGRAVERBIRKEDAHL

BURKEBURTONBAUGHBEIIILBELLBONNELLEBRAMWELLBOLSTERBARKERBEELERBACONBUTLERBALLOUBASSBORGESONBROWNLEEBURCHBUSLEY

CINTCREIGHTONCROSSCASSIASCHIOVITTICHAMPLINCOCHRANECONINECOOPERCOOKCOTTERCRANERCOBBCLARKCEDARBLADECOWDENCRANSCURTISCASEYCOLSONCONNERSCHUMLEYCLARKCRUSHFIELDCURRYCODYCRANDALLCRITESCOOK

CARROLLCAVENAUGHCOLWELLCOOKCOONSCARLSONCLICKCOOKSONCARPERCOHENCHRISTENSENCLAUSCONOVERCHERNOFFCHASECAUGHEYCARLOCKCARDCASECPIATMANCHRISTIANCLARKCONSTANTINOCURTISCORMACKCODYCAVEYCAMBLINCREECHCARSONCROCKARD

DEARCHSDOWLERDUNHAMDUKESDENNHARDTDURFEEDeBOERDILLONDENSTDETRICKDEYDuROYDAEDEITZDREHER


DUVA FOX GORSKI HUNTERDRAPER FOSTER GREEN HARRISDAVIS FELTS GEBHARD HARRISONDUKES FLINT GANTZ HILBERTDUFFY FRARY GIESKING HOLLIDAYDIMBLEBY FITSGERALD GAY HUTCHINSONDAVIS FITZSIMONS GILPIN HYDEDANIELS FLIEGER GRIFFIN HARRISONDARWARD FOLSOM GANLEY HUGHESDOUGLAS FABLING HARRISDRUMMOND FREDLUND HOMER HILBERTDAVIES FREED HOWARD HUTCHINSONDeLONG FISHEL HAYES HAMPTONDOWLING FRANK HEINICKE HANSONDITSON FLUKEN HORTON HOLODAYDUSTIN FRAZZINI HAMSHER HOPPERDeFEO FOLTZ HERMAN HOSIEDEISTER

GADDIS HESS HOWLANDEVANS GILBERT HOLROYD HEDENSKOGEVANS GOBLE HARDIN HOLLORANEVANS GORDON HAWKINS HAULMANELMS GUSHURST HAYS HURLEYERARD GANSCHOW HORNER HOLMESENGLISH GLADSTONE HULL HARTENGLETON GRAHAM HALL HOLLARDEMIGH GRANT HARTMAN HOBSONENGLISH GRAY HEUSER HARVEYECKWALL GEARY HUDSON HILLEBRENNEREDGERTON GALLATIN IIAZEN HOWESEHLER GOOD HAYSENGLE GOODING HAINES IRWIN

EXTER GURLEY HAWKINS IRVINEEGGEMAN GRAHAM HENDEE JONESECCELS GROVES HENRY JONESELLIS GOODRICH IIOPKIN JACKSONECKER GUNNELL HARDY JORDANEMBERLING GENTRY HAFEN JUCHEMESKILDSON GILCHREST HODDE JONESEWING GOOD HAZELETT JESTERELKINS GABE HIGGINS JOHNSONENGLUND GABELMAN HENDRICKS JESTERELDER GODSMAN HUPP JOLLYEPPERSON GRIFFITH HARRIS JONES

GRINSPAN HAZEN JURGENSFENNELL GREENE HIGMAN JOHNSONFOSS GAHAGEN HINSHAW JOHNSONFIREBAUGH GARRET HOFFNER JOLIVETTEFRAZER GAYLORD HANSEN JOHNSONFLUCKEY GREGG HOWARD JACKSONFINLEY GRINSTEAD HALL JACOBSFLANDERS GUILD HOOK JOHNSONFISHER GOLDSWORTHY HADSELL JACOBS


JORDAN LINDSAYJOYCE LININGERJOHNSTON LIVIAN

LONGSTREETKALLMINZER LANGKAHRHOFF LAMBKIMMELL LEEKENNEDY LLOYDKIMSEY LUCASKLIEN LANGDONKOLACNY LUONDKIRK LANZKING LORENZKRAMMERKOLQUIST McGRAWKRAFFT McKEONKENNEDY McKERNONKAMPMUELLER MACKERKNIGHT MANNKRAFFT MEISTERKIMSEY MURLEYKEGERREIS McMANNKATS McQUIDDYKROHN MILLERKIBBY MCFARLANDKUSTER McMAHANKOEBEL MACKERKAUFMAN MADISONKIRKES MERKLKINDIG MINERKENNEDY MULLIGANKOSKOFF MUNNKUEHL MARSHKRIER MARTIN

MATSONLEISENRING MAXWELLLUNTEY MESSMERLOFLAND mcgowanLeMASTER MILLERLEAVITT MOORELEVY MOYERLUCAS MENDENHALLLOUGHLIN MacCOLLLAMUN MARKERLONG MOOREHEADLETTS MORRISLYNCH McFEELYLOVELL MADDOXLIVINGSTON MASSEYLOFLAND MacALLISTERLOWELL McCl e l l a n dLLOYD MacFARLANELeCLAIR McCa r t h y

McCRILLIS NICHOLLSMACK NORQUISTMARTINEZ NIELSONMONTAGUE NILESMORRIS NORTONMURPHY NORDQUISTMcCl e l l a n d NE-UNMUIR NIXONMcFANN NORWOODMcCa r t h yMURRAY OPPENLANDERMARLETT O’BRIENMcKUSTER OLSONMcMANN OHRNSMASTEN OTTOMATTHEWS OUTMANMURRAY OSBORNEMOORE OLSENMUNROE OURSLERMURRAY ORPENMOSLEY OTTISMANTER OSBORNEMEADE OLDRIGHTMATTHEWS O’CONNORMARSHALL PETERSMcCORMICK PEXTONMcKEE PLATTNERMUERER POLEYMACKEY PERCIVALMARTIN PICKENSMAUL PURDYMORTON PATRICKMILLER PETERSONMETCALFE PICKARDMOCK PIERCEMAINS PRATHERMcGINTIE PEECHERMANCINI POWERSMARTIN PRICEMENGERS PEDERSONMARSAU PHILLIPSMcCORMACK PHELPSMcARTHUR PARDUEMcMURRAY PANGOFFMEADOWS PATRICKMARIACHER PRASSEMOCK PENSMORGAN PIIEBUSMOSHER PAYNEMcCORRY PIERCEMALET PARKSMAYS PAYNE


PERCIVAL SIMMONSPLUNKETT SUTLIFFPERRY SCHWARTZPAGE STACEYPARKER SHAGLEPERRY SWANSONPETERSON SMITHPARKER SCHNEIDERPIERCE STOCKLEYPROUDY SCHOBEPATCH SHILVOCKPATTERSON SIMPSONPERKINS STAIBLEPORTER STRASSERPARKS SMITH

STANCILQUINN SHIPLEYRUETER SHUCKRINQUIEST STAFFORDROVER SKEENRAILEY SMITHRAISH SCHAAKRULAND SCHMIDRILEY SPICKLERROBERTSON SPILLMANRUTSCHMAN SWANSONREEVES SAMSONREEVES SUTTONRUDFORD STEVENSRUBLE STOCKTONRUTTENCUTTER SRONEREBEL SWEENEYRICKHOFF SCHACKLETTRIEDE SIMONROST STEINBERGRANDALL SWETTROSS SLAGLEREARDON STEELRICE STANLEYRICHARDSON STRINGHAMROBBINS SHIDELERROBERTSON SHEPHERDROSE SAWYERROSS SNYDER

SWANSONSINER SPEENBURGSHEA SHERBONDYSPENCER SCHILLINGERSTIVERS SHULTZSHAW SPAETHSHINN SEIPPSIMON SANDERS

SCHERER VORBECKSHORT VOGELSTOCKER VAN KUERENSTROBECK VOTAWSHORT VOORHEISSCHUMACHER STROBECK SAESTONE SEDDROFF SPAULDING STEPANEK STEVENSTALBOT THAYER THORNTON TAMPA TURILLI TURNER TAYLOR TAPP TAItDIF THEIDE TIMPTE TEMPLETON TILLMAN THORNTON TOUCHY TABB THOMAS TRAVIS TIERNEY TINDELL TITUS TRAMUTTO TRACEY TROXEL TILVEY TYLER THOMAS TILLOTT THURSTONUDLOCK UNBARGER UNTER

VAN DYKE VERTRESS VINER VINEY VIVIAN VILLERS VINCENT

WHITFORDWATSONWOODRIFFWOODWORTHWHITEHEADWILLIAMSWILSONWINTERSWIENRUBWHEELERWATTSWILLIAMSWORLWHARTONWOLFWALSHWILLISWHIPPLEWAYWADLINGTONWOLVINGTONWELSHWALTERWEAVERWAGNERWINLANDWOMMACKWINLANDWALTZHEIMERWORKWILDESWINTHERWORTHEN

YOUNGYATESYOUBERGYOUNGCLAWS

ZEILERZEIGLERZIMMERMANZEBBZUMSTEGZEILERZENNERZOHN

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One of These Three Plansfor Saving

Will Serve You Best£ ( r f P a s s B ookD /O Saving's

1 A ccountsF o r th e accu m u la tio n of em ergency fu n d s (b u siness o r p e rso n a l) . P a r t o r a ll o f sa v in g s an d cred ited in te re s t a v a ilable a t a n y tim e.

Assets Over Two M illions

In asking or writing for inform ation—

z r i / r r f F iv e Y ea r 0 A/ O % T im e

/ & ' C e rtific a tes F o r th e in d iv id u a l o r Brm h a v in g lum p sum s, $100 to $10,000, fo r in v estm en t, on w h ich a re pa id g u a ra n te e d e a rn ings in cash , a t q u a r te r ly o r se m i-a n n u a l periods.

—Mention The Highlanders

tn f r f M onth lyI IQ S av ings

1 A ccountsF o r sy s te m a tic sa v e rs (in d iv id u a ls o r firm s) w ho ca n p u t as id e a re g u la r a m o u n t each m onth , to reach a defin ite goal in a fixed period o f tim e.

SILVER STATEBUILDING AND LOAN ASSOCIATION

Phone Tabor 5217 1644 W ELTON STREET, DENVER

Highlander oMothers' - KORA

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