Larkin Housewives' Cook Book

Level Mejisurements Only Are Used In These Recipes Flour, meal, powdered sugar and soda should be sifted before measuring. A cupful is measured level; do not shake down. A cup, as used in these recipes, holds one-half pint (two gills) of liquid, or one-half pound of granulated sugar or butter. A tin or glass measuring-cup, divided into quarters and thirds, can be purchased at any house-furnishing store for ten cents. To measure a level or teaspoon, make smooth with a knife but do not pat down. A half spoonful isTmeasured by cutting in half lengthwise; a fourth spoonful by cutting a half spoonful crosswise a little nearer the handle of the spoon. A "pinch" is as much as you can hold between the first finger and thumb. A family scale is a great convenience, both for use in cooking and for weighing purchases. equal teaspoons of liquid tablespoons of liquid gills " (2 pints) " of sifted flour " K cup " " cups " granulated sugar 2/^ " " powdered sugar " water or milk " "solid fat tablespoons of coffee " " cup gill or yi cup cup quart quart or pound or 4 ounces ounce ounce ounce ounce

From Larkin Housewives' Cook Book, 1915, page 6. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Before frying, dip the mixture in bread-crumbs, then in the egg, again in the crumbs. One of cold water may be used with the egg to good advantage. To prepare the crumbs put stale bread, thoroughly dried out, through the food-chopper, using the fine or coarse cutter according to the kind of crumbs required. THE cheaper cuts of beef are best suited for the making of soup —the vein, neck, flank, cheek and shin. Though quite tough and sinewy they are full of nutriment and flavor. Water cannot dissolve the fiber of the beef, so we therefore always remove the beef from the soup and make it over into meat dishes. The bones from roasts or poultry, or part of the steak from dinner, should all be put into a kettle, covered with cold water and simmered until the goodness is cooked out. Never boil soupmeat of any kind, for boiling hardens the meat without drawing out the goodness. Be quite sure to have a lid that closely fits the soup kettle or much of the goodness and flavor will pass off in the steam.

From Larkin Housewives' Cook Book, 1915, page 7. Read from the scan by computer, so a word may be off; the page itself shows the original.

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lean meat in small By doing so a larger amount of surface is exposed to the water and the juices are readily drawn out. Always cover soup-meat with cold water and bring slowly to the boiling-point. If a portion of the meat is browned before adding water, the soup will have a richer flavor.

From Larkin Housewives' Cook Book, 1915, page 8. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cream soups and purees (purees are soups with the vegetables strained out or forced through a sieve) if allowed to stand, will separate, unless bound together. To bind a soup melt some butter, add an equal amount of flour and when mixed add a small quantity of the soup; then add to the remainder of the soup. In this way lumps will be avoided. To Prevent Cream of Tomato Soup Curdling Put soda with the tomato, allowing one-fourth teaspoon soda to two cups of tomatoes, then add to the thickened milk, stirring all the time. If you wish to keep the soup hot for a while, it in the separate sauce-pans and do not add the soda until ready to serve.

From Larkin Housewives' Cook Book, 1915, page 8. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cook a beef bone with a little tneat on it several hours in two quarts of water. When done, add one can of Larkin Tomatoes, three onions finely chopped, one pint chopped cabbage, one cup chopped potatoes, two tablespoons of Larkin Rice or Macaroni. Salt and pepper to season. Serve with oyster crackers. The are quickly chopped if put through Larkin FoodChopper, j^ ^ NuzuM, Watson, W. Va.

From Larkin Housewives' Cook Book, 1915, page 9. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put two pounds neck of mutton on to boil in two quarts of cold Add one turnip, one head of celery, one leek and one carrot, all cut fine. Cook for one hour. Then add two potatoes cut in dice and one-half cup of noodles or macaroni^and onefourth can Larkin Tomatoes. ^^^_ ^ leary. West Chester, Pa.

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Take what is left of a roast that has a bone in it. Put it into a soup kettle, cover with cold water and simmer for one hour. Then add two tablespoons of Larkin Dehydro Soup Vegetables previously soaked in of for ten Add four tablespoons of Larkin Rice and two potatoes cut in cubes. nearly done, add one can of Larkin Tomato Soup, and salt and pepper to taste. Very good.

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Put one tablespoon of butter and two tablespoons of flour into a sauce-pan; cook until brown. Add one can of Larkin Peas and one and one-half cups of hot water. Season to taste with salt, pepper and a of

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cold water and soak In the morning drain and add one quart of stock or water, one small bay leaf, one small onion, one of a Stew slowly for about two hours until done, press through a colander, then through a sieve. Blend two tablespoons butter and two of Larkin Flour, add to the soup, stir until Add one tablespoon of chopped parsley and serve.

From Larkin Housewives' Cook Book, 1915, page 9. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Soak one of white beans over In the morning drain and cover with boiling water. When boiUng add a pinch of Larkin Baking Soda, fifteen minutes. again, add fresh water and simmer

From Larkin Housewives' Cook Book, 1915, page 10. Read from the scan by computer, so a word may be off; the page itself shows the original.

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When boiling beans for dinner save the water and use with left-over beans for soup. Put beans with the water through colander, allow one quart of milk to every pint of beans. Add salt, pepper and This makes a delicious and also a nourishing soup. ^^^_ ^

From Larkin Housewives' Cook Book, 1915, page 10. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Empty the contents of one can of Larkin Pork and Beans into a sauce-pan. Add one quart of boiling water, one small onion cut fine, one small bay leaf and a dash of cayenne pepper.

From Larkin Housewives' Cook Book, 1915, page 10. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Peel one quart of potatoes and cut in dice, also one mediumsized Put kettle and cover with tender add one cup of cream, pepper and salt and Larkin Celery Salt to season. Melt some butter in a frying-pan and brown one cup of bread-crumbs in this, to serve with the soup. Delicious.

From Larkin Housewives' Cook Book, 1915, page 10. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take four good-sized potatoes, cut into dice; also two small onions finely chopped; add salt, pepper, celery salt and a small piece of bacon or a little butter. Cover with a quart of water. Cook slowly for one hour. Blend two tablespoons flour with one cup of milk. Add to the hot soup, stir until it comes to a boil. Cook for a few minutes. is very good and will serve four people. ^^^

From Larkin Housewives' Cook Book, 1915, page 10. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Peel and cut into dice four large white potatoes and cover with Cut up three medium-sized onions, fry to a golden brown in butter and add to the potatoes. When potatoes are quite soft, mash through a sieve using water and all. Add one pint of milk and two tablespoons each of butter and flour blended (the soup should be the consistency of good cream); add Larkin Salt, White Pepper and Celery Salt; also a few drops of onion extract and serve at once. ^^^s M. May, Darby, Pa.

From Larkin Housewives' Cook Book, 1915, page 11. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put one quart of milk into a double-boiler, then one small bay leaf, and one-half cup of Larkin Peanut Butter. Moisten three tablespoons Larkin Bread Flour in a little cold milk, add to hot milk and until thickened. five minutes. Add one-half teaspoon each of Larkin Onion Extract and

From Larkin Housewives' Cook Book, 1915, page 11. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put one can of Larkin Corn into a sauce-pan with one pint of hot water and a slice of onion. Simmer for twenty minutes, rub through a sieve and add one pint of milk. Blend together flour with of Add the hot soup gradually so it will not be lumpy. Stir until thickened. Add salt and pepper.

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Cook together for twenty minutes, one can tomatoes, one pint twelve peppercorns, cloves, two teaspoons sugar, small piece of bay leaf, and one small onion cut in slices. Strain and add one and one-eighth Melt two tablespoons butter, add three tablespoons flour, when thoroughly mixed add strained liquid, boil three minutes and it is ready to If desired, one quart of milk may be scalded and added just serving; you then have

From Larkin Housewives' Cook Book, 1915, page 11. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Heat the contents of one can of Larkin Tomatoes to boiling point. Strain through a sieve. Add one-half teaspoon soda, one salt, one pint of hot water and two Larkin_ Bouillon

From Larkin Housewives' Cook Book, 1915, page 11. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put one cup of Larkin Short-Cut Macaroni to cook in one quart of boiling salted water. Cook about twenty minutes or until Be careful it does not settle to bottom and scorch. When cooked add one-half can tomatoes and bring to a boil, add a pinch of soda, a generous piece of butter and one pint of rich milk. Season to taste with salt and pepper. Serve very i^ot.

From Larkin Housewives' Cook Book, 1915, page 12. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put through Larkin Food-Chopper (using coarse cutter) one beet, two onions, two carrots, two parsnips, all medium-size; large potatoes, and one quart of fresh or canned Add two gently one hour, then add one tablespoon salt, one-half teaspoon pepper, two for longer and it is ready to serve. Sufficient for six people.

From Larkin Housewives' Cook Book, 1915, page 12. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Chop fine, one-half cup or one-fourth pound of salt pork. Put into frying pan to try out. Then add to the fat, one thinly-sliced Turn into a soup kettle. Add one can of Larkin Corn and three pints of milk. Thicken with diluted flour. Add pepper and Place a Larkin Soda Cracker in each plate, pour the soup over it and serve. mrs. H. F. Smith, MoRRisvn.LE, Vt.

From Larkin Housewives' Cook Book, 1915, page 12. Read from the scan by computer, so a word may be off; the page itself shows the original.

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fine four potatoes, one large onion, four tomatoes, and one carrot and boil in two quarts of water; when nearly done add twenty-five clams, finely of butter and salt and pepper to taste.

From Larkin Housewives' Cook Book, 1915, page 12. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take two pounds of halibut or fresh codfish. Wash, remove the skin and bones, and chop coarsely. Also chop one pound of salt pork or Larkin Bacon, six medium-sized potatoes, two large onions, six fresh tomatoes or one-half can. Put all in a soup kettle, season with salt and pepper and pour over boiling to almost

From Larkin Housewives' Cook Book, 1915, page 12. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put one can of Larkin Red Salmon into a sauce-pan with one quart of milk. When hot add one teaspoon salt, a little white pepper and two tablespoons Larkin Cracker Meal.

From Larkin Housewives' Cook Book, 1915, page 13. Read from the scan by computer, so a word may be off; the page itself shows the original.

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is preferred strain through a sieve, put a teaspoon of whipped cream in center of each plate, and serve at once. serve five people. or^/- t », ^ '^

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Put one quart of oysters into colander and drain away liquid. Pick over to remove shells, pour over them one quart of cold Bring one quart of milk to scalding point, thicken with two butter blended with two Then add oysters and liquor, one teaspoon salt and one-fourth teaspoon pepper; bring to a boil and serve at once. Do not allow soup to boil or the oysters will become hard.

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One pint or twenty-five small clams, three cups of milk, onehalf teaspoon Larkin Onion Extract, three tablespoons butter, three tablespoons flour, pepper and salt. Pick over the clams and chop fine; put them with the liquor into a sauce-pan and bring to the boiling point. Melt the butter, add the flour, then the milk. Cook for a few minutes; add salt and pepper. Add milk to the clams, reheat and serve at once in individual soup plates, or in bouillon cups, with a spoon of whipped cream in each. Sprinkle a little fresh chopped parsley over the cream; add a dash of paprika, and a charming luncheon dish is the result. j^^^ ^ 3

From Larkin Housewives' Cook Book, 1915, page 13. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash the fish well in cold water, wipe carefully and rub with salt; wrap in a cloth, drop into a pan of boiling water; add a slice of onion, a bay leaf and one teaspoon of salt.

From Larkin Housewives' Cook Book, 1915, page 14. Read from the scan by computer, so a word may be off; the page itself shows the original.

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simmer gently, allowing ten minutes to a pound, lift out carefully, drain, unfasten the cloth, garnish with parsley and lemon and plain drawn butter or

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Wash and dry fish thoroughly. Dip in seasoned flour, then in egg and bread-crumbs. Fry in deep fat, drain on soft paper. Serve with sauce., t^

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Wash and split open a firm white fish and remove the bone. Spread with soft butter, dredge lightly with flour and season with pepper and fish on a buttered pan or sheet and cook under the gas flame or over the open fire. The time required depends upon the thickness of the a Larkin Spatula remove from pan to hot platter.

From Larkin Housewives' Cook Book, 1915, page 14. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Prepare one-half package or one generous cup of Larkin Pure Codfish as directed. Put into a sauce-pan with two raw potatoes cut into dice, cover with boiling water and bring slowly to boiling point. Cook for ten minutes, drain thoroughly and mash fine with wire potato-masher. Add one egg (unbeaten), pepper and salt if needed. Form into tiny balls with a spoon. Fry in hot fat.

From Larkin Housewives' Cook Book, 1915, page 15. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Soak one-half package of Larkin Pure Codfish in cold water three hours before using. Put into a sauce-pan with one and a half cups of diced raw potatoes. Simmer twenty minutes, drain off the water and beat light with a wire potato-masher. Melt three tablespoons of cooking fat or butter in a frying-pan. Add one and a half cups of onions (about four onions) brown. Add to the

From Larkin Housewives' Cook Book, 1915, page 15. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Prepare one-half package of Larkin Pure Codfish as directed and cook for fifteen minutes. Make a cream sauce by melting two tablespoons butter, add two of flour and one cup of milk, season with salt and pepper. The beaten yolk of one egg may be used in the sauce if desired. Stir in the codfish and serve on toast. Sufficient to serve five people.

From Larkin Housewives' Cook Book, 1915, page 16. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut Larkin Pure Codfish into strips about the size of a finger. Freshen by soaking several hours in cold water. When needed, dry between the folds of a soft towel and dip each piece in a batter made by sifting together one cup of Larkin Flour, one teaspoon Larkin Baking Powder, one-half teaspoon salt and a few grains of pepper. Beat one egg quite light, add fourths of a cup of milk; gradually add to the flour, be sure to mix quite smooth.

From Larkin Housewives' Cook Book, 1915, page 16. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One can of Larkin Red Alaska Salmon, four tablespoons of bread-crumbs, four tablespoons butter, pepper and salt to taste. Add one egg slightly Mix thoroughly and bake in loaf with three slices of Larkin Bacon across the top. with creamed onions. mrs. E. A. Ross, Springfield, Mass.

From Larkin Housewives' Cook Book, 1915, page 16. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix together one can of Larkin Red Salmon, one cup of milk, one-half cup of cracker-crumbs, one egg slightly beaten, and pepper to taste. Bake in a bread-pan half an hour, turn out on a platter and pour around the loaf one pint of seasoned cream sauce to which you have added one cup of Larkin Green

From Larkin Housewives' Cook Book, 1915, page 16. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Flake one can of Larkin Salmon, add one cup of breador cracker-crumbs soaked in two cups of milk. Season with salt, pepper, and the of one lemon. Then add the lightlyyolks of in the stiffly-beaten Bake in a moderate oven twenty-five minutes. with creamed potatoes. mrs. Emma G. Burrows, Amherst, Mass.

From Larkin Housewives' Cook Book, 1915, page 16. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix one can of Larkin Salmon with one cup brown crumbs, one cup of mashed potatoes, one-half teaspoon Larkin Salt, a little pepper, one egg slightly beaten and one tablespoon of melted butter. Form in croquettes and roll inbread-crumbs;' then egg and crumbs again. Fry in hot fat.

From Larkin Housewives' Cook Book, 1915, page 17. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make a cream sauce by melting two tablespoons butter, add two tablespoons in gradually one cup of milk; until boiling. Add one teaspoon salt and one-eighth teaspoon The beaten yolk of one egg may be added if liked. Scald twenty-five oysters in their own juice and add to cream Serve at once on buttered toast.

From Larkin Housewives' Cook Book, 1915, page 17. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put two tablespoons butter into a sauce-pan. When melted add two tablespoons flour, and one cup of milk and it thickens. When cooked, season with one-half teaspoon a little pepper and one teaspoon of chopped parsley.

From Larkin Housewives' Cook Book, 1915, page 17. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Dot thickly with butter and bake in a quick oven twenty-five minutes. Four tablespoons of grated cheese added to the sauce improves the flavor for some people.

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Melt four tablespoons of butter; add four tablespoons of Larkin Flour and when bubbling stir in one and one-half cups of milk.

From Larkin Housewives' Cook Book, 1915, page 18. Read from the scan by computer, so a word may be off; the page itself shows the original.

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through a food-chopper. With the liquor mix one tablespoon of Larkin Flour diluted with a cold water, and add to clams. salt and pepper. Line a deep pie-plate with pastry, pour in clams, and put on a top crust. Dot small pieces of butter over top crust and bake in a hot oven about twenty mmutes. jyjj^g Carl Southworth, Bridgewater, Mass.

From Larkin Housewives' Cook Book, 1915, page 18. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Have the steakTa little more than one inch thick. Make an iron pan very hot, rub it quickly with suet, then put in the Never put the fork into the lean meat, always in the fat. Just as soon as one side is seared, turn over; turn several times in cooking;.add pepper and salt; serve on a hot dish at

From Larkin Housewives' Cook Book, 1915, page 19. Read from the scan by computer, so a word may be off; the page itself shows the original.

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See that the fire is bright and clear, put the steak on the gridiron, turn often and allow time according to the thickness of steak; dust with pepper and salt and serve very hot. to be good should never stand after being cooked.

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Light the gas in the oven at least five minutes before you wish to use it. Take out the rack or the meat stick to the bars if very hot; leave in the lower pan. Put the steak on the rack as near the flame as you can without the flame touching. As soon as the steak is thoroughly seared, turn the meat over; be careful not to put the fork into the lean of the meat as that allows the juices to escape; turn once more and season liberally salt and pepper. off some of the fat in broiling pan and pour the remainder with the sediment over the steak.

From Larkin Housewives' Cook Book, 1915, page 19. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take four pounds of beef from the shoulder. Put half a cup of good drippings in an iron kettle, make hot and sear beef on each side; when well browned set back where it will cook slowly for two hours; after the first hour add salt and pepper, a piece of celery, carrot, onion and bay leaf if liked; if cooked slowly no water will be needed. Pour off some of the fat and make gravy as for roast beef.

From Larkin Housewives' Cook Book, 1915, page 19. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wipe meat with damp cloth, in baking pan bone side down, dust lightly with pepper; if there is no fat with meat, cut up a piece of suet and place around beef. The oven must be very hot. After first twenty minutes, cool off oven a little, add Allow fifteen minutes to the pound for cooking and, unless a covered roaster is used, baste every ten minutes. gravy, lift out beef, pour off fat, scrape all brown sediment from around pan, allow two tablespoons flour to two of fat, mix well; then add hastily one pint of water or stock, boil up well, add salt and pepper, strain and serve. l^^^ Kitchen.

From Larkin Housewives' Cook Book, 1915, page 20. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put one and a half pounds of round steak through the foodchopper, add one or two eggs, one cup of Larkin Cracker Meal or stale bread-crumbs, salt and pepper, one small onion finely chopped, water or milk to moisten; mix thoroughly. Form into small slowly in a small quantity of hot fat. When steak is cooked, empty one can of Larkin Tomato Soup in frying pan, when boiling pour over steak and serve at once.

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one-quarter pound, or one-half cup of suet, quite fine, mix with flour, add enough cold water to make a stiff dough. Roll out and line a bowl with it. Cut up one pound of round steak in one-inch pieces, season with pepper and roll in a little flour. When bowl is half full of meat pour in one-half cup of water, add the rest of meat. Trim off crust and roll out a lid to fit on the top. Pinch the edges together, dip a cloth into boiling water, then in flour so it won't stick, cover over pudding, tie down and boil or steam for two and one-half hours. This may be boiled in a cloth but is not so good. Turn out to serve.

From Larkin Housewives' Cook Book, 1915, page 21. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put one and a half pounds of round steak through food-chopper, also one onion. Soak stale bread in cold water (about one cup) squeeze out with the hands, add to beef, season with salt, pepper and celery salt; mix thoroughly. Five hard-cooked eggs may be used with this when they are cheap.

From Larkin Housewives' Cook Book, 1915, page 21. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cook one-half cup of Larkin Rice in boiling water for ten or fifteen minutes, add pepper, salt, meat and one egg. Mix very thoroughly together and bake in covered roaster forty-five minutes, or steam in Larkin Steam Cooker for one hour.

From Larkin Housewives' Cook Book, 1915, page 21. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Buy a soup bone with some meat on it (shank is the best), put in soup kettle, cover with cold water, add one onion, one carrot and a small bay leaf and simmer gently for several hours or until the meat will fall from the bone. When it is done, put a little of the liquor in a saucer to chill. If it does not "jell" add enough Larkin Gelatine to stiffen, season with pepper and Pour in molds rinsed with cold water. The meat may be put through the meat grinder if preferred. <

From Larkin Housewives' Cook Book, 1915, page 21. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two pounds of beef, two tablespoons flour, one small carrot, one pint water, two teaspoons salt, one-fourth teaspoon pepper, two tablespoons suet or drippings, one onion. Cut meat into small pieces, roll in flour, put drippings into pan, shake until smoking hot, then put in meat and sear on every side, add boiling water. Add all the seasonings, cover the pan and simmer for one and one-half hours, or place in a fireless cooker for three hours. Serve with dumplings. Mrs. J. B. Bonneau, Chicago, III,

From Larkin Housewives' Cook Book, 1915, page 22. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Sift two cups Larkin Flour with two teaspoons Larkin Baking one-half teaspoon Larkin Beat one egg add one-half cup of water; mix with flour, using spatula.

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Pare three medium-sized potatoes and boil until tender. Put through potato rifer or mash Add to them one cup flour, one teaspoon salt, one egg lightly beaten.

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Nut Steak without Meat Put into a mixing bowl one cup of walnut meats coarsely chopped, two cups of bread-crumbs, one-half teaspoon each of salt and dried sage, and a very little pepper. Mix dry ingredients together, add one egg slightly beaten and tablespoons of

From Larkin Housewives' Cook Book, 1915, page 22. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put one pound of round steak through a Larkin Food-Chopper. Season with pepper and salt, then add one can of Larkin Corn, of or cracker-crumbs and two slightly Cook the same as pork sausage in a hot frying pan.

From Larkin Housewives' Cook Book, 1915, page 23. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wipe pork with a damp cloth, sprinkle with pepper, salt and flour. Put into covered roaster, leave off the covtr first thirty minutes, then cover closely. Allow twenty minutes for each pound. Make gravy as for beef.

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Pare seven good-sized potatoes, slice as for scalloped potatoes. Take one and a quarter pounds of lean pork chops (loin preferred), put a layer of potatoes into a Larkin Casserole or Baking Dish, then a layer of pork chops, dust with salt and pepper, sprinkle with chopped onion, continue until all is used.

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Sift three times, one cup Larkin Pastry Flour, with three tablespoons sugar, one teaspoon Larkin Cream of Tartar Baking Powder, one-fourth teaspoon Larkin Salt; add one well-beaten egg, one-third cup milk and two tart apples, pared, cored and Drop into deep fat and fry until brown.

From Larkin Housewives' Cook Book, 1915, page 24. Read from the scan by computer, so a word may be off; the page itself shows the original.

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sprinkle with sugar. The apples may be coarsely chopped and stirred into batter if preferred. Serve with roast pork.

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Put into a kettle one quart of Larkin Sauerkraut, one pound of fresh pork, two onions put through Larkin and water enough to cover. Cook slowly three hours. The longer it is cooked the better, but it should be cooked almost dry when done. j^^g ^^^ S. Heatwole, Harrisonburg, Va.

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Cut required amount of pork in moderately thin slices. in spider and cover with boiling water, cook a few minutes, take out and dip each piece in milk, then in flour. Put a few spoons of pork fat in spider and fry the pork until brown. Dish on a hot platter. Stir two tablespoons of flour into the fat, add pepper and salt if needed, add to this one pint of milk, stirring until graA^ thickens. Pour gravy over pork and serve with baked potatoes. j^^^^ ^ ^^^^^^ Goodrich, Wis.

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Soak ham several hours or over night in cold water to cover. Wash thoroughly, put into a kettle, cover with cold water, heat to boiling point and cook slowly until tender, allowing twenty minutes to the pound. Remove from range and set aside so that ham may partially cool; then take from water, remove outside skin, sprinkle with fine brown cracker-crumbs and stick with cloves one-half inch apart. Or it may be covered with brown sugar and baked in the oven until brown.

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potatoes may be cooked in the water in which the ham is boiled and served with the ham as a boiled dinner., ^

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Slice and fry in usual way. Then over fried meat pour hot water and immediately pour off again. This freshens the ham and leaves it tender and Use the water, which is rich in meat flavor, to make the gravy. Larkin Bacon may be cooked in the same way. j^^^^ charlotib Bird, Ann Arbor, Mich. 2s

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Put bits of ham through a Larkin Food-Chopper. For one cup of ham, put into a frying pan one tablespoon of butter, add one tablespoon of Larkin Flour, one teaspoon of vinegar, Larkin Pepper, and a fourth of a teaspoon Larkin Mustard and one-half cup of water. Let it boil, then put in the minced ham. until very hot, turn into a pie dish or casserole and break on the surface five raw eggs. Put in the oven and bake five minutes or just long enough to set the eggs. Serve in baking dish.

From Larkin Housewives' Cook Book, 1915, page 25. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Chop very fine one pound or two cups of cold cooked pork, moisten a slice of stale bread in half a cup of water, add to it the pork and three or four tablespoons of mashed potatoes, and one beaten egg, season with salt, pepper and sage. Mix well and shape into small flat cakes with the hands; dust lightly with flour or rolled cracker-crumbs, and saut6 in a little hot fat.

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When making pork sausage use one-third fat and two-thirds lean. Put through food-chopper and, to every twelve pounds of pork, take twelve teaspoons salt, six teaspoons pepper, nine teaspoons sifted sage. Mix well with the hands and put through the food-chopper again. Keep in a cool, dry place.

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Separate one pound of link sausage, pierce each sausage several times with a fork. Place in hot frying pan. Cook until brown. Add one-half can of Larkin Tomatoes and one cup of water; also one tablespoon each of onion and parsley finely chopped. Add pepper and salt. Cook twenty minutes. The gravy may be thickened if preferred. for six people.

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cold water. Roll out and cut in small squares. Put one piece of Larkin Luncheon Sausage on each square, and pinch the edges together. One can of sausage makes, eight of these rolls. Brush over with white of egg and bake in a hot oven. Very delicious for lunch when serving Club-of-Ten. Fresh pork sausage may be used if it is either parboiled or baked in the oven before using.

From Larkin Housewives' Cook Book, 1915, page 25. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To Cure Hams, Bacon and Dried Beef For every twenty pounds of meat use three-fourths of a pound of Larkin Salt, one-half ounce saltpeter, and one cup Larkin Molasses, mixed thoroughly. Rub meat with mixture, keep it in the brine for three days, skin side down, repeat rubbing process until it has been done three times.

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The leg and loin are most suitable for roasting. Wipe meat with a damp cloth, sprinkle lightly with Larkin Salt and Pepper, dredge with flour. Place slices of salt pork over and around meat.

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Put one and one-half pounds of veal through the food-chopper with one-half pound of salt pork, also eight Larkin Soda Crackers and two or three sprigs of parsley.

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and two tablespoons lemon juice, also two eggs slightly beaten. Bake in a greased bread-pan one hour Baste occasionally if necessary, mrs. H. F. Riemer, Detroit, Mich.

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spoil very quickly. Remove from the paper as soon as received. Put into cold water, add a little salt, leave ' for one hour, drain, cover with boiling water, add a little salt. Cook slowly twenty minutes, drain and cover with cold water, so that they may be white and firm. To broil; cut in sprinkle with salt and pepper, dip in bread-crumbs, saut6 in frying pan. Serve with green peas.

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One rule will apply to all poultry. Have oven very hot until skin is browned, then cool, and if poultry is stuffed, cook twenty minutes to the pound; unstuffed, fifteen minutes. Salt pork is very nice to use for basting purposes; baste frequently if in open pan. A covered roaster is much to be preferred as no basting is then required.

From Larkin Housewives' Cook Book, 1915, page 26. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Singe, clean and cut in pieces ready to serve, dip in cold water, drain but do not wipe; sprinkle with salt and pepper and dip in Cook in hot pork fat or Larkin Cooking Oil, serve with gravy made in the pan with milk.,

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Dress, clean and cut up a chicken; sprinkle with salt and pepper; dip in flour, egg and crumbs; in well-greased dripping pan and bake in hot oven, basting with butter or other fat. Arrange on platter and pour over it two cups cream sauce.

From Larkin Housewives' Cook Book, 1915, page 27. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut up the chicken, wash and dip in flour, brown in hot fat, cover with boiling water, add pepper, salt and one carrot and one onion if liked. Cover kettle so all the flavor will be retained, simmer until tender. If an old fowl it will take two or three When almost tender add one cup of Larkin Rice or drop in dumplings ten minutes before serving. Do not remove the cover after the dumplings are in or they will be heavy.

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Cut up a chicken as for stewing, cover with add pepper and salt, cook until tender. Remove the large bones and place chicken in a baking dish, slightly thicken the gravy. Do not have the baking dish more than full. Make a good biscuit dough and cut in rounds as for biscuits. Place the biscuits over the chicken leaving room for the steam to escape. Bake in hot oven until thoroughly done. This is an improvement over the old style crust as the biscuit is more ezisily served and never becomes soggy, mrs. R. E. Best, Decatur, III.

From Larkin Housewives' Cook Book, 1915, page 27. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Chop fine, one green pepper, one onion and two large tomatoes, or use one and one-half cups of canned tomatoes. Put some butter or other fat in a sauce-pan, add the onion and pepper and cook until soft, but not brown. Brown the chicken, then cover it with boiling water, add the tomatoes and simmer until (if an old fowl, about two hours). Sprinkle one cup of washed rice over the chicken, put on lid and cook another half hour. is very dehcious. Veal or mutton may be used in place of chicken.

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Chop, or finely slice, four onions, cook until soft, drain off the water, add two cups of bread-crumbs, one teaspoon dried sage, salt and pepper to taste.

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Skin, wash and cut up one or two rabbits, cover with cold water and stew in salt and pepper and brown in frying pan. Put into a Larkin Casserole, add chopped onion, sprinkle with flour, add sufficient water, made slightly acid with mild vinegar, to cover. rabbit is prepared in this way it loses the peculiar flavor many people object to. You find this a very Bake one hour or more. Serve from the casserole.

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Skin, wash and cut up two rabbits. Cover with cold water and cook until tender. The water should not boil, only simmer. Roll the rabbit in seasoned flour and brown in hot fat. Use the liquor in which they were cooked, for making gravy.

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slice of pork cut up in covered roaster, add one pint of boiling water, put on the cover and bake for one hour in medium oven. Then add potatoes and bake another forty-five minutes. This may also be cooked in the same fashion as a pot roast.

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Separate the leaves of a medium-sized cabbage, pick out the best, pour over them boiling water, for a few minutes. Cook one-half cup rice, mix with it one pound Hamburg Steak, add one-half teaspoon Larkin Onion Extract, salt and pepper to Line a kettle with the outside cabbage leaves.

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scalded leaves with the prepared meat. Roll up; lay closely together in kettle so they will not separate. Add one teaspoon salt, a little pepper, three-fourths cup canned tomatoes, tablespoons bacon fat or butter, and water to almost cover. Put on the lid. Cook gently thirty minutes. Remove the filled leaves, add one egg beaten light, and the juice of one lemon to the liquor in the kettle. Stir until thick, but do not allow to boil or it curdle. Pour sauce ovei^ cabbage leaves and

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Wash a cabbage weighing about four pounds. Tie in a cloth and cook in boiling salted water until wilted. Take out and lay on a platter; turn back the leaves. Cut out the heart and place in a chopping bowl with four hard-boiled eggs, and one pound of pork sausage. Season with salt and black pepper, chop

From Larkin Housewives' Cook Book, 1915, page 29. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two cups of chopped cold meat, one cup of canned tomatoes, one cup of crackeror bread-crumbs, salt and pepper.

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layer of meat in a baking dish, and over it a layer of tomatoes, then a layer of cracker-crumbs, next a layer of meat and so on until dish is filled. Bake about thirty minutes.

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Put any cold meat on hand through a Larkin Food-Chopper. To two cups of the cold meat allow one-half pound of fcesh round put this through the Cut up one large onion pieces, put some drippings into the frying pan; when quite hot put in the onion, brown thoroughly and add the chopped raw beef, dust with salt, paprika and celery salt. When this is brown, add the cooked meat to it. Prepare raw potatoes as for potato chips and fry in another pan, drain and salt. Then add to the hash. Pour over some gravy if you have it, if not use water. Pack the hash down in the pan and cook over a moderate fire about ten minutfes. Place a dish or round plate over the pan and turn out. You will then have a beautifully browned, savory meat dish. is a little more trouble than the ordinary hash but it is worth it.

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One pound of Hamburg Steak, two tablespoons of chopped onion, one cup cooked Larkin Rice and two cups cooked Larkia

From Larkin Housewives' Cook Book, 1915, page 30. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put three cups of cold cooked meat and one-half onion through Larkin Food-Chopper, add salt and pepper, two eggs slightly beaten and two tablespoons bread-crumbs. If you have any soup stock on hand, add sufficient to moisten well; if not, use Butter a mold, line with boiled rice, then add of meat, then rice and so on until dish is filled. Have layer of rice on top. closely and steam Serve with brown gravy or tomato sauce.

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Boil or steam three-fourths cup of Larkin Rice until tender. Then add two tablespoons of butter, mix thoroughly, and place on back of stove. Heat one pint of strained tomatoes, add soda the size of a pea, one tablespoon of sugar, salt and pepper to taste. Put two cups of cold chicken, veal, or beef through Larkin Meat-Chopper, add meat and tomatoes to rice and mix May be prepared several hours

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Put scraps of cooked meat season with pepper and salt, place in a frying pan with a spoonful of butter and enough water to moisten. While this is heating, toast pieces of stale bread a light brown. Dilute one tablespoon of flour with a little milk and mix with the meat. over each piece of toast and serve at once.

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Season pieces of cold chicken or turkey with salt and pepper. Dip in melted butter; let this cool on the meat, and dip in beaten egg, then in fine bread-crumbs. Fry in hot fat until a delicate brown. Serve on slices of hot toast, with a cream or curry sauce. Pieces of cold veal are nice prepared in this way.

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Put left-over chicken through Larkin Meat-Chopper, add one cup of gravy or a Larkin Bouillon Cube dissolved in one cup of hot water. Take one-quarter of a pound or one cup of Larkin Egg Noodles, cook in boiling water for ten minutes, drain, then add two cups of Larkin Tomatoes, two teaspoons of sugar, pepper and salt to taste.

From Larkin Housewives' Cook Book, 1915, page 31. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take two slices of Larkin Ham (cold boiled) cut in mediumsized Make a batter with one egg, one-half cup of milk, a pinch of salt, a teaspoon of Larkin Baking Powder, and sufficient flour to make a smooth batter, (not too thick). Dip piece of ham in batter and fry a delicate brown in hot fat

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blanch in Have ready about half a pound of cold cooked beef, cut in cubes. Put into a Larkin Casserole, a layer of macaroni, then a layer of meat, a layer of sliced onion, then a layer of tomatoes (either canned or fresh). Dust over a little salt and pepper and dot with butter. Continue layers until all is used up.

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layer of cracker-meal on top. Pour over any gravy you have, if not sufficient, use a little milk or water. Bake forty-five This is delicious and makes a good hearty meal.

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Prepare a dressing as suggested in Mock Duck. Mix with two cups or one pound of cold, cooked beef, veal or pork.

From Larkin Housewives' Cook Book, 1915, page 31. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put a layer of sliced cold potatoes into a baking dish, then a layer of cracker-crumbs, pepper and salt to taste, and specks of butter and cheese. Add another layer of potatoes and so on until all are used. Sprinkle grated cheese on top. with milk and bake twenty-five minutes in a hot oven.

From Larkin Housewives' Cook Book, 1915, page 32. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put a layer of diced cold potatoes into a baking dish, season with salt and pepper, cover with alternate layers of white sauce and diced potato. Cover the top with buttered bread-crumbs, sprinkle with grated cheese and bake in a quick oven about twenty-five minutes. ^^^^ j^^^ S^^^^^ Amherst. Mass. Onion £uid Potato Hash Chop fine two small onions, fry in meat drippings, when about half done add two or three cups of cold potatoes cut in dice. Stir all together, season with salt and pepper.

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Mash cold potatoes smooth with a fork. Add one tablespoon of flour, a little butter, salt and pepper; work all together and pat into thin round cakes. Fry in hot fat. Delicious for breakfast or supper.

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Select six smooth potatoes of uniform size, wash dean, wipe and put into hot oven to bake. When thoroughly baked, cut in halves, scoop out the inside, take care not to tear shells, mash potato smooth, add one-half cup cream, two tablespoons butter, and one teaspoon of Larkin Peanut to Beat light, fill in shells, put into a baking pan and bake a light brown. If desired these can be prepared some time before needed, bake when ready to serve.

From Larkin Housewives' Cook Book, 1915, page 33. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat two cups of hot mashed potato until smooth. in one beaten egg, one teaspoon grated onion and a little milk if needed.

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Mix together two cups of hot potatoes put through vegetable ricer, or mashed very fine, two eggs beaten, four tablespoons flour diluted with a milk, one-fourth Fry in deep hot fat, about a dessert spoonful makes a nice size fritter, or form into small cakes and saut6 in frying pan. If not thick enough, add a little more

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Peel and slice the turnips. Cover with a generous amount of boiling water, coOk until tender, not longer. If they are to be mashed, drain thoroughly and mash with a wooden potato masher. butter and pepper and serve at once. When cooking turnips, two things should be kept in mind: to add salt when cooked, and not to over-cook. Turnips cooked in salt water become pink and develop a bitter

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Soak one quart of Larkin Green Peas over In the morning parboil and drain. Add two tablespoons of sugar, one-quarter teaspoon Pepper, two Salt and one pound of salt pork. Bake in bean pot adding water as you would for baked beans. Bake slowly all day. Serve [for supper with brown bread.

From Larkin Housewives' Cook Book, 1915, page 34. Read from the scan by computer, so a word may be off; the page itself shows the original.

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As you string and cut the beans, put them in cold water to keep crisp. When ready to cook, put the beans into a saucepan, add a piece of butter such as you would use to season them, and a very little water. Cook over a moderate fire, add salt and a little more water if needed. Keep the cover on during the cooking; add milk when done and serve hot. The beans will have an excellent flavor when cooked in this way.

From Larkin Housewives' Cook Book, 1915, page 34. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut a small head of cabbage into four parts, cutting down through the stalk. Soak for half an hour in a pan of cold water to which has been added a tablespoon of salt—this is to draw out any insects that may be hidden in the leaves. Take from the water and cut

From Larkin Housewives' Cook Book, 1915, page 35. Read from the scan by computer, so a word may be off; the page itself shows the original.

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large stew-pan full of boiling water; put in the cabbage, pushing it under '^e water with a spoon. Add one tablespoon of salt and cook from twenty-five to forty-five minutes, depending upon the age of the cabbage. Turn into a colander and drain for about two Put into a chopping bowl and mince. butter, pepper, and more salt if required. Allow a tablespoon of butter to a generous pint of the cooked vegetable.

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Cut the cabbage on a slaw cutter, put into a kettle, add salt and about four tablespoons meat drippings or butter, add sufficient water to keep it from burning. Cover closely and steam fortyfive minutes until tender, but not soft. Beat one egg until light, add a cup of sour cream, a little sugar and vinegar to taste. Mix with the cabbage; do not let it boil or the egg will curdle. ScrvG 3.t 011C6

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One cup flour, one teaspoon salt, two eggs, one-half cup milk, one teaspoon melted one-third teaspoon pepper, one teaspoon baking powder, two cups Larkin Canned Corn. together the flour, salt and baking powder, in a bowl.

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Beat two eggs light, a^d one can of Larkin Corn, one tablespoon melted butter, and*ne-half cup of flour sifted with one-half Fry on hot griddle by the spoonful. with cold meat or as a dessert with Larkin Maple Syrup or

From Larkin Housewives' Cook Book, 1915, page 35. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut the corn from six nice fresh ears; add two beaten eggs, two of teaspoon salt. Break up six Larkin Soda Crackers, cover with one pint of milk, leave for ten minutes, add to the other ingredients. Bake in moderate oven about twenty minutes or until nicely browned. is "^^-

From Larkin Housewives' Cook Book, 1915, page 36. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take solid tomatoes, not overripe, and slice in one-fourth-inch Season with salt and pepper, dip into beaten egg and

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Beat four eggs Add one can of Larkin Tomatoes and three tablespoons melted butter, pepper and salt to taste. in cracker-crumbs to make it stiff enough to drop by the spoonful on a hot greased griddle. Brown on both sides. at once. Good for luncheon or supper.

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Steam one cup of rice in three cups of water until tender, add one can of Larkin Tomatoes, one teaspoon salt, one-quarter teaspoon white pepper, a small piece of butter, two tablespoons df one Bring to a boil, serve hot. Will taste better if left standing for one hour before serving.

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Pick over one cup of rice, put into strainer and wash thoroughly. For one cup of rice allow two quarts of boiling water, add one Have the water baling rapidly during the entire time of cooking. Boil for fifteen or twenty minutes, if the rice is old it takes longer to cook. Drain in colander, pour over it one quart of hot water, place on oven door or back of range to dry off.

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Put three cups of boiling water into Larkin Double-Boiler No. Sprinkle in one cup of rice which has been washed and drained, add one

From Larkin Housewives' Cook Book, 1915, page 37. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To serve with chicken or as a vegetable. Wash one cup of rice, drain and put into a buttered dish or casserole, add onehalf teaspoon of salt, pour two and one-half cups of water over it. Cover and bake in a quick oven one-half hour.

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Take one and a half cups of cold cooked rice or one-half cup of uncooked rice and steam in double sauce-pan, when tender add a beaten egg, one teaspoon onion juice or one-half teaspoon

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salt and a dash of cayenne pepper and ground nutmeg. Mix thoroughly together, spread on a shallow plate to When cold cut in small squares, dip in cracker-crumbs, beaten egg then cracker-crumbs again. Fry in hot fat. Dish on hot platter, garnish with green peas. This makes a very attractive supper dish.

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Boil one cup of Larkin Rice in salted water until tender, chop fine one-half can of Larkin Pimentos. Slice thin or grate onefourth of a pound of Larkin Cheese. Beat two eggs light, add one and a half cups of milk, two teaspoons Larkin Salt and onequarter teaspoon Black Pepper. Mix altogether and bake in moderate oven twenty minutes.

From Larkin Housewives' Cook Book, 1915, page 37. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Prepare six large sweet peppers. Boil one cup of Larkin Rice soft, add one-half pound chopped round steak, dice six slices of Larkin Bacon, add a little chopped parsley, salt and pepper to taste. Mix thoroughly and fill the peppers. one can of Larkin Tomatoes, add a little water and sugar, a pinch of cloves and c^namon.

From Larkin Housewives' Cook Book, 1915, page 37. Read from the scan by computer, so a word may be off; the page itself shows the original.

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filled peppers in a baking dish, surround with the tomato sauce and cook gently (about twenty-five bacon, pepper, tomatoes, sugar, cinnamon, and cloves were all bought from Larkin Co.

From Larkin Housewives' Cook Book, 1915, page 37. Read from the scan by computer, so a word may be off; the page itself shows the original.

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For eight good-sized peppers, use one pint of cold boiled halibut or any other white fish. Mix with a white sauce made of one and one-half tablespoons of butter, one tablespoon of flour and pint of milk.

From Larkin Housewives' Cook Book, 1915, page 38. Read from the scan by computer, so a word may be off; the page itself shows the original.

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and a few drops of Worcestershire Sauce. Add one raw egg slightly beaten, cook for two minutes, and fill prepared peppers. Put bread-crumbs and small pieces of butter on top and bake in hot oven twenty minutes. ^^^ ^ j l^^^^, Newark. N. J.

From Larkin Housewives' Cook Book, 1915, page 38. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Six large peppers, one pint of tomatoes, one cup bread-crumbs, one large onion, one teaspoon salt, one-fourth teaspoon celery one Remove top and seeds and soak the peppers in salt water for two hours. Mix together tomatoes and bread-crumbs, grate half of the onion, add seasonings, mix thoroughly and stuff the peppers. Place in a baking pan with the rest of the onion cut in small pieces. Add a little pork fat or butter and a very Bake slowly one-half hour, basting often.

From Larkin Housewives' Cook Book, 1915, page 38. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one pint of Larkin Pea Beans, soak over night in cold Drain and add enough cold water to cover, put on fire and when they begin to boil, drain off water, add cold water as before, also one small onion chopped fine, one teaspoon and two or three slices of Larkin Bacon. Cook until beans are almost done, add two tablespoons of Larkin Canned Tomatoes, two tablespoons Larkin Molasses, and a pinch of Larkin Soda. Put in covered baking dish, arranging slices of bacon on top, and sprinkle with pepper. Bake four or five hours, adding hot water as needed to keep moist, j^^^ g p monahan, Bridgeport, Conn.

From Larkin Housewives' Cook Book, 1915, page 38. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cover one quart of Larkin Dried Beans with cold water and soak over Drain, add to parboil skins crack when blown on. Drain the beans and cover the bottom of Larkin Double-Boiler No. 210, inches deep with beans. Add one large onion, one-half pound of salt pork and one-half pound of fresh pork (sh|pk is good). Add remainder of beans, two tablespoons molasses, maple syrup or brown sugar, also a little salt. Add the strained juice from one can of tomatoes. Boil gently all day until supper time.

From Larkin Housewives' Cook Book, 1915, page 38. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one can of Larkin Pork and Beans, four potatoes, one finely chopped, one-half teaspoon Larkin one-fourth teaspoon Larkin Pepper. Cut each potato in four pieces, put all ingredients into sauce-pan. Add two cups of boiling water; cook thirty minutes.

From Larkin Housewives' Cook Book, 1915, page 39. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put two tablespoons butter in the chafing-dish, add one cup of Larkin Pork and Beans which have been mashed thoroughly through a sieve. Add gradually one cup of milk; when quite hot and well blended add one cup of diced cheese or scraps of dry cheese Two tablespoons of Larkin

From Larkin Housewives' Cook Book, 1915, page 39. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Soak two of dry lentils In the morning and add one quart of hot water. When the water boils the lentils will rise to the top. Lift out with a skimmer and put them in a

From Larkin Housewives' Cook Book, 1915, page 39. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beans over drain, add two of Cut up one small onion, one small head of celery, one small carrot, and three sprigs of parsley. Cook until quite soft, then press through a sieve, add one cup of bread-crumbs, one beaten egg, salt and pepper to Make a sauce by creaming together three tablespoons of butter and three tablespoons of flour, add two-thirds of* a cup of cream,

From Larkin Housewives' Cook Book, 1915, page 39. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Milk may be used). Stir until boiling, add to lentil mixture. Mix thoroughly, cool, shape, dip in egg and crumbs and fry in Larldn Cooking Oil. Drain on soft paper.

From Larkin Housewives' Cook Book, 1915, page 39. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil one cup of lentils as directed in recipe for Lentil Stew. Boil an equal quantity of

From Larkin Housewives' Cook Book, 1915, page 40. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut six medium-sized cold boiled three hard-boiled eggs, one onion, and one head celery, in small pieces, and mix boiled on hearts; garnish with small radishes. ^^^^^^ g_ ^^^^^^^ Norwood, R.

From Larkin Housewives' Cook Book, 1915, page 41. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two cups cabbage, one cup celery, one cup cucumbers, one large onion, one cup cold boiled potatoes, three hard-boiled eggs, all finely cut, and two green peppers cut in rings. boiled dressing on lettuce leaves.

From Larkin Housewives' Cook Book, 1915, page 41. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut a hard cabbage into halves and then with a very sharp knife shred fine the desired quantity; as you shred it put it into a bowl of very cold water and leave for two hours. It will be more crisp if you change the water once or twice. ready to serve, put into a cloth and swing around until dry. Mix with simple dressing and serve at once, or the cabbage lose its crispness. Celery may be. added if liked.

From Larkin Housewives' Cook Book, 1915, page 41. Read from the scan by computer, so a word may be off; the page itself shows the original.

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in one-half cup water for a few minutes, add one quart boiling water, one cup vinegar, juice of one lemon, one-half cup sugar and one teaspoon When cold add two cups cabbage shredded fine, one and one-half cups celery cut fine and one-fourth can Larkin Pimentos cut fine. Pour into small teacups. When firm serve on lettuce with a spoonful of whipped cream into which has been stirred sufificient Larkin Salad to preparing this just for ourselves, I pour it into a meat pan and cut in squares to serve. This should be served with the meat course.

From Larkin Housewives' Cook Book, 1915, page 42. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Slice or chop one quart of cabbage, keep in cold water until ready to Put one-fourth cup oneand a sauce-pan on the fire. Beat one egg light, mix with one tablespoon flour, add one cup sweet cream, salt and pepper. Add the hot vinegar to this, cook until thickened and pour over the crisp cabbage. ^^^ j^ j^ j^^^^_ So. Pasadena, Calif.

From Larkin Housewives' Cook Book, 1915, page 42. Read from the scan by computer, so a word may be off; the page itself shows the original.

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A very good dressing to serve with cabbage is whipped cream, either sweet or sour, into which has been stirred vinegar to make it tart, and a little sugar, salt and paprika. Do not mix with the cabbage until serving time. This dressing is also good with lettuce. ^^^ ^ ^ ^^^^^ ^^^^^ p^

From Larkin Housewives' Cook Book, 1915, page 42. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash one cup Larkin Rice; put on to cook in two quarts boiling salted water. Cook until tender but do not allow it to become too soft. Drain, and pour one quart boiling water through the Dry on the door shaking occasionally to keep separated.

From Larkin Housewives' Cook Book, 1915, page 43. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One-quarter pound mild cheese cut in small pieces, or grated; add three-fourths cup chopped sweet pickles, one cup chopped and one cup broken walnut meats. Add boiled dressing to mbc. ^^^^ ^ j^^^^^^ Palmyra, Mo.

From Larkin Housewives' Cook Book, 1915, page 43. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One-half package Larkin Gelatine and pink coloring powder. freshly-boiled Juice of one lemon. One cup sugar. Three bananas. Two oranges. Moisten gelatine in cold water, add sugar, juice of lemon, pink coloring powder and Put half of mold. begins to set, slice the bananas and arrange them in it. Then take the other half which has started to set and beat until light and fluffy as whipped cream. Pour this on the first half and arrange the oranges cut in sections on the top. Any canned fruit may^ be used in place of fresh

From Larkin Housewives' Cook Book, 1915, page 44. Read from the scan by computer, so a word may be off; the page itself shows the original.

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fruit, nuts and marshmallows in pieces, and mix all (except the nuts). Add nuts just before serving as they turn the salad dark if put in too soon. Mix with cream dressing and serve on crisp lettuce leaves.

From Larkin Housewives' Cook Book, 1915, page 45. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Stone one-half pound cherries, saving all juice. Dice a small cucumber, chop fine a dozen blanched almonds. Cook together until slightly thick, one cup cherry juice, two tablespoons lemon and cup add two drops Larkin Almond Extract and when quite cold add to the salad mixture, mixing gently with two silver forks. Serve on crisp lettuce leaves. Canned cherries may be used when fresh ones are not in season. j^jj^g Frances Hauser, Rochester, N. Y.

From Larkin Housewives' Cook Book, 1915, page 45. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare, core and chop two ripe apples and one sweet red or green Add one cup diced celery, two tablespoons chopped two finely chopped parsley, and one cup

From Larkin Housewives' Cook Book, 1915, page 46. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Peel three tomatoes and carefully scoop out the centers./ Place them upside down to drain. Wash, dry and cut in one-inch pieces, four sticks of celery from a firm stalk. Break six eggs into a large bowl; beat quite light. Add to them one-half teaspoon Larkin Salt, a few grains of Cayenne Pepper, one-half teaspoon Larkin Onion Extract, four tablespoons milk. into^buttered pan and cook as for scrambled cooked, add the celery and the tomato pulp cut in small pieces. Fill the tomato with the mixture and serve on lettuce leaves with Larkin Salad Dressing, j^^^ ^ ^ Tnousot,, Buffalo, N. Y.

From Larkin Housewives' Cook Book, 1915, page 46. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Open one can Larkin Lobster and turn out on a china dish. Cut into cubes. Add three hard-boiled eggs coarsely chopped. Mix two

From Larkin Housewives' Cook Book, 1915, page 46. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Scald and remove skins from six firm tomatoes, cool, cut a slice off one end and gently scoop out inside. Have one pint of fresh string beans boiled in salted water and cut in small Mix with tomato pulp.

From Larkin Housewives' Cook Book, 1915, page 47. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Catsup, one-eighth Add to this one tablespoon Larkin Gelatine; dissolve in one-half cup boiling water. Mix well, cool, add to string beans, and fill tomato cases. Put away on ice a couple of hours leaves with mayonnaise.

From Larkin Housewives' Cook Book, 1915, page 47. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Stir together one tablespoon Larkin Dry Mustard, one tablespoon Larkin Corn Starch, three tablespoons sugar, one teaspoon a few specks of Larkin Cayenne Pepper and a pinch of Larkin Add two well-beaten milk, one tablespoon butter, and lastly (beating constantly) one cup weak vinegar. Cook until thick and creamy, stirring all the time. j^^^g j^^^^ jj fitzpatrick, Old Chatham, N. Y.

From Larkin Housewives' Cook Book, 1915, page 47. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Stir together one teaspoon Larkin Prepared Mustard, two teaspoons sugar, one-half teaspoon salt, and one-quarter teaspoon

From Larkin Housewives' Cook Book, 1915, page 47. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Add one cup Larkin Evaporated Milk; mix slowly add Mix well and it is ready for use.

From Larkin Housewives' Cook Book, 1915, page 47. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix together one teaspoon one-half teaspoon Larkin Mustard, one-half teaspoon Larkin Salt and one beaten egg. Add tablespoons vinegar and eight tablespoons cream. thick in a double-boiler, stirring constantly.

From Larkin Housewives' Cook Book, 1915, page 47. Read from the scan by computer, so a word may be off; the page itself shows the original.

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I have discovered that when oil dressing is made in the following manner it never fails. To the yolks of two fresh eggs, add one well, then add one-fourth salt and one-half cup or more Larkin Olive Oil; beat constantly while pouring it in. The old-fashioned way is to drop the oil in very slowly but if the vinegar is added to the eggs first, the oil may be poured in much faster, and the mayonnaise will never curdle. Season with Larkin Celery Salt, Larkin Onion Extract, ' Mustard or any other seasoning you prefer.

From Larkin Housewives' Cook Book, 1915, page 48. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put into a double sauce-pan four lightly-beaten eggs, and onehalf cup each of vinegar and water. Stir over the fire until thick, then add one-half cup butter. Mix together one teaspoon each of Larkin Mustard and sugar and a pinch of white or cayenne Add a spoonful of the cooked dressing to these seasonings and stir until smooth. Add balance of dressing and thoroughly mix. Thin with milk or cream as needed. Use more if liked quite sour. Whipped cream folded makes a very light dressing for salad. This will keep for weeks in a Mason jar if screwed down tight and left in a cool place.

From Larkin Housewives' Cook Book, 1915, page 48. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix one teaspoon Larkin Mustard, one teaspoon the yolks of two eggs. Add one-half cup vinegar and cook until thick. in the stiffly-beaten for two minutes, thin out with milk or cream as needed. The beaten whites insure a light, fluffy dressing.

From Larkin Housewives' Cook Book, 1915, page 48. Read from the scan by computer, so a word may be off; the page itself shows the original.

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one-eighth teaspoon Larkin Salt. This is a delicious dressing to serve on lettuce, onions, cabbage, etc.

From Larkin Housewives' Cook Book, 1915, page 48. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Rub a small bowl with garlic or onion, then put in one-half teaspoon Larkin Salt, one-fourth teaspoon each of Larkin White Mustard, and paprika, add six 'Larkin Olive Oil, stir in drop by drop two tablespoons Larkin If the oil floats, too much vinegar has been used.

From Larkin Housewives' Cook Book, 1915, page 48. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cook three eggs until hard; cover with cold water. Take onehalf can Larlan Evaporated Milk (Baby Size), slowly add onehalf cup Larkin Cider Vinegar to the milk, one teaspoon salt, a dash of pepper and one tablespoon granulated sugar.

From Larkin Housewives' Cook Book, 1915, page 49. Read from the scan by computer, so a word may be off; the page itself shows the original.

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little pepper into a bowl, add one egg, until thoroughly mixed. Now add three tablespoons vinegar, one tablespoon each of butter and water, cook in double sauce-pan until thick. When cool thin with milk or cream. m^s, cqra Edwards, Memphis, Tenn.

From Larkin Housewives' Cook Book, 1915, page 49. Read from the scan by computer, so a word may be off; the page itself shows the original.

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A person with ingenuity will make a salad with whateverhappens to be on hand. Here are a few suggestions: Equal parts of white grapes (seeded) and diced bananas. Juicy apples and oranges, cut in dice. Add a few Maraschino cherries. Hard-boiled eggs, celery and English walnuts. Apples, oranges and blanched almonds. Marshmallows, walnuts and pineapple. Tuna Fish, celery and boiled dressing. Chopped beets, cabbage and hard-boiled eggs. Cabbage and apples, boiled dressing.

From Larkin Housewives' Cook Book, 1915, page 49. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Eggs are cooked in many ways, but for cooking in the shell there is no better way than to put the egg into one pint of boiling water, cover, stand in a warm place, leave for six minutes, when the eggs will be cooked through, but soft; if liked very soft, allow less time. Be sure to have enough water, according to the number of eggs; if two eggs are needed use one quart of water, and so on accordingly. To cook eggs hard leave them in the water for thirty-five minutes. Then put them in cold water for five minutes..^^^^^^ ^^^^^^ To Turn eind Fold an Omelet Tip pan so as to bring one side of omelet higher than the other. Place spatula under higher side and tipping pan to almost a vertical position, carefully fold over. If a half-inch cut is first made at each end of fold, the omelet folds more easily and withoutbreaking..Lai^on Kitchen.

From Larkin Housewives' Cook Book, 1915, page 50. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Have a shallow pan nearly full of boiling salted water, remove scum and reduce temperature until water is motionless; break an egg into a saucer and slip into the water; when a film has formed over the yolk and the white is firm, take up with a skimmer and place on toast which has been trimmed into shape. A much easier way is to use Larkin Double-Boiler and EggPoacher which poaches five eggs at one time. j „

From Larkin Housewives' Cook Book, 1915, page 50. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To four eggs allow three-fourths cup cold water,—salt and pepper to taste. Beat the eggs very light, then add the water and thoroughly mix. Pour into hot greased frying pan, run sp^^la around the edges and lift slightly to allow the ^^^^k run underneath. Serve at once on a hot platter. ^^^^^

From Larkin Housewives' Cook Book, 1915, page 50. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Separate three eggs; with the yolks, put a little pepper, and one tablespoon cold water; beat the whites to a stiff froth; lightly mix in the yolks. Make a pan rather hot, grease lightly, pour in the mixture, cook three minutes on hot stove, then place in a hot oven and cook until just setting; fold over and turn onto a hot platter. If your oven is not hot turn the omelet carefully over and finish cooking on top of stove. Minced ham, or beef, with a tablespoon chopped parsley, is very good, either stirred into the mixture or placed on the top. Grated cheese is very nice sprinkled over the omelet just as you put it in the oven.

From Larkin Housewives' Cook Book, 1915, page 51. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Separate the whites and yolks of three eggs. Beat the yolks light, add to them one-half cup fine bread-crumbs, one-fourth salt, a few grains of pepper and one-half cup milk. in the stiffly-beaten Put two butter into a smooth frying pan, when hot pour in the omelet and cook over a slow fire. Use a Larkin Spatula to turn the omelet or put into hot oven to finish the cooking. Fold into a half circle and serve at once as any egg mixture falls if left standing.

From Larkin Housewives' Cook Book, 1915, page 51. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil six eggs twenty minutes. Cover with cold water for five Shell the eggs, cut in halves, remove yolks, add to yolks one teaspoon Larkin Prepared Mustard, a few specks of Larkin Black Pepper, salt, one tablespoon butter, and sufficient milk or cream to moisten. Fill each hollow where yolks were removed. Arrange on lettuce leaves and garnish with chopped beets. j^^^^ g. P. Monahan, Bridgeport, Conn.

From Larkin Housewives' Cook Book, 1915, page 51. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Chop fine one small onion and one tomato. Cook in frying pan in small amount of fat until brown. Separate four eggs, add to the yolks one-half teaspoon salt, a dash of cayenne pepper, and two tablespoons cold water. Beat the whites lightly, mix with the yolks, add to the tomato in the frying pan ggilkcook gently, as for scrambled eggs. Serve on buttered td Mrs. G. Nomdeden, Bal:^^^. Md>

From Larkin Housewives' Cook Book, 1915, page 51. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cook six eggs until hard, remove shells, cut in halves lengthwise, take out and mash yolks smooth. Add three teaspoons melted three Larkin Sardines rubbed to a paste, a dash of* cayenne Mix and form into a ball and fill the hollow in each white. Have ready one cup cooked rice. Pile up in center of a platter, sink the eggs into the rice, and pour over the eggs and rice two cups seasoned cream sauce.

From Larkin Housewives' Cook Book, 1915, page 52. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Lightly toast two slices of bread, spread with butter, trim off the crust. Beat the whites of two eggs until quite light, spread on the toasted bread, drop the yolks in the center, sprinkle with salt, bake until slightly brown in a medium oven. y^^^_ ^ Thomas, Houtzdale, Pa.

From Larkin Housewives' Cook Book, 1915, page 52. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put two tablespoons bacon fat into a frying pan. When melted add one small chopped until brown, then add one cup Larkin Tomatoes. Dilute two tablespoons flour with one cup water; add to above mixture. Season with one-half salt, cook three minutes. Break four eggs into the Cook until set; serve on toast with the sauce poured around.

From Larkin Housewives' Cook Book, 1915, page 52. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil six eggs twenty minutes, shell, cut in thin slices and place in baking dish a of \ then a layer of cracker-crumbs. ^^\l* /j^^—-, dot ~ with butter. Continue this until are all Pour over the whole one cup cream or rich Bake twenty minutes. Mrs. Lenora Gant,

From Larkin Housewives' Cook Book, 1915, page 52. Read from the scan by computer, so a word may be off; the page itself shows the original.

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in salted water until tender. Beat two eggs, add one pint milk and three-fourths cup grated cheese, a sprinkling of pepper and a pinch of salt and soda. Put the Macaroniinto a baking dish, add the cheese custard. Bake in a moderate oven for qjg^half hour or until set. Serve for supper.

From Larkin Housewives' Cook Book, 1915, page 53. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cook one-half package Larkin Short-Cut Macaroni in boiling salted water until tender. Put a layer in the bottom of a well-buttered baking dish, over this spread Larkin Cream Cheese cut in small pieces, add bits of butter and a sprinkling of Larkin Soda Cracker-crumbs, then more macaroni and so on, filling the Pour over this one scant cup cream or Scatter buttered crumbs over the top. half an hour or until nicely browned on top.

From Larkin Housewives' Cook Book, 1915, page 54. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make a sauce by melting three tablespoons butter in a double-boiler. Add three tablespoons flour. When bubbling add one and one-half cups sweet constantly thickened, add twothirds cup grated cheese or four ounces cheese thinly Stir until melted. Add one-half teaspoon salt and a little pepper. Mix together sauce and Macaroni, reheat in kettle or put into baking dish and bake about twenty minutes until brown. Mrs.

From Larkin Housewives' Cook Book, 1915, page 54. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cook one-half package Larkin Short-Cut Macaroni in boiling salted water. Season one pound chopped raw beef with and and as Hamburg Slice one small onion and fry with the Put the macaroni on the serving dish and the steak on top. Add a Kttle flour to the fat in the frying pan and one-half can Larkin When cooked pour the sauce over meat and serve at once. Grated cheese may be sprinkled on top. Place in oven until melted. quantities five people.

From Larkin Housewives' Cook Book, 1915, page 54. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cook two cups Larkin Short-Cut Macaroni until tender and Have ready one and one-half dozen fresh oysters. Put a layer of Macaroni in bottom of baking dish or casserole, then a layer of oysters and so on with Macaroni on top layer. with a cream sauce made with two tablespoons melted butter, add two tablespoons flour; when bubbling add gradually one cup hot milk and the liquid from the oysters. Stir until boiling. Season with salt, pepper and a dash of cayenne pepper. sauce over oysters and Macaroni and bake about one-half hour. Do not cook a moment longer than necessary or the oysters will become tough. Serve in baking dish.

From Larkin Housewives' Cook Book, 1915, page 55. Read from the scan by computer, so a word may be off; the page itself shows the original.

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into a baking dish or casserole, add one pound pork sausage cut in two-inch pieces, one can Larkin Tomatoes, one-half teaspoon white thoroughly mixed. Bake in hot oven for Serve in baking dish.

From Larkin Housewives' Cook Book, 1915, page 55. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cook one-half package Larkin Short-Cut Macaroni in boiling salted water. Cut up three slices Larkin Bacon in small pieces, cook until crisp, add three or four onions thinly sliced and fry until brown; then add one can Larkin Tomatoes, one teaspoon salt, a pinch of soda and a little cayenne pepper.

From Larkin Housewives' Cook Book, 1915, page 55. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To two cups cheese, add one-fourth teaspoon salt, a few specks of cayenne pepper and the stiffly-beaten whites of three eggs, or sufficient of the egg-white to moisten the cheese. Form into balls, roll in bread-crumbs, fry in hot fat. in nests of lettuce as a luncheon dish. The cheese may also be made softer with more egg and dropped on Larkin Saltines or rounds of thin toast and baked slowly firm.

From Larkin Housewives' Cook Book, 1915, page 56. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix together one cup milk, one cup fine bread-crumbs, cup cheese. Add one lightly-beaten egg. Season with one-fourth teaspoon salt and a pinch of cayenne Put into a buttered baking dish, bake twenty minutes in moderate oven.

From Larkin Housewives' Cook Book, 1915, page 56. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put one-half box Larkin Crackers through a Food-Chopper with one-half pound cheese. If you have no dried crumbs put a crisp, brown bread-crust through also, but keep the bread-crumbs sepafate. Season mixture lightly with cayenne pepper and salt. Put into a buttered baking dish and pour in sufficient milk to come to the top of dish. Let stand for twenty minutes so the cracker-crumbs will absorb the milk. the bread-crumbs on top, dot twenty minutes in a moderate oven. Serve immediately. dish costs twenty cents and will serve six people.

From Larkin Housewives' Cook Book, 1915, page 56. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One tablespoon butter, one teaspoon Larkin Corn Starch, onehalf cup thin cream, one-half pound mild cheese, teaspoon each of salt and Larkin Mustard, a few grains of

From Larkin Housewives' Cook Book, 1915, page 56. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut the crusts from thin sHces of bread. Spread a slice lightly with creamed butter, then a layer of cheese, slightly seasoned with Larkin Salt and Pepper; cover with a second slice of bread. Then cut into finger-lengths, about one inch wide, using a sharp knife. in shallow pan and brown in hot oven. with soup or a green salad.,, » ^,7 tr. ^ ''

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With a fork break up one-half pound Larkin Full-Cream Cheese. Put into a baking dish in a warm oven. When soft, add one cup cream and a sprinkling of Larkin Cayenne Pepper; blend a silver fork.

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Put into a Larkin Chafing Dish two tablespoons butter; when melted, add two tablespoons flour. Pour on gradually one cup thin cream or milk; when thickened add one-half can Larkin Tomato Soup and one cup macaroni which has been cooked in salted water; then add one-half pound cheese, grated or thinly sliced, and two eggs slightly beaten. salt and a little Larkin Cayenne Pepper and Mustard. is sufficient for a party of six girls and is delicious.

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Sift together three quarts Larkin Bread Flour, add three teaspoons Larkin Salt, add one cake compressed yeast softened in one-third cup of lukewarm water, and one quart cool boiled Mix thoroughly, sprinkle the bread-board with and turn dough onto it.

From Larkin Housewives' Cook Book, 1915, page 58. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To prepare Potato Yeast boil six potatoes, mash very fine or put through a potato ricer. one quart over one quart Add the potato, one cup sugar, two salt, and when cool, three cakes dry yeast which has been softened in one cup lukewarm water. Mix thoroughly and stand aside in a fairly warm place for several hours. Use one cup yeast to a quart of liquid. If kept air-tight in a cool place it will keep good for three or four weeks. bread take one quart warm liquid, (milk or water), and one cup potato yeast. in enough Larkin Flour to make a soft batter, set in a warm place to raise; when very light, add flour to make a stiff dough, knead very and in greased bread-pans. light, bake in a moderate oven.

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Sift one and one-half cups flour with one-half teaspoon Chop or rub in one-half cup butter and lard mixed; add one tablespoon sugar. Mix with one cup sweet cream. Roll thin, lay in baking pan and score in strips about three-fourths of an in|^ wide. Bake in a hot oven. Serve with salad or coffee.

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Put one tablespoon each of sugar, salt and lard into a quart measure, add two cups scalded milk, and two cups water. Mix thoroughly and pour into the Larkin Bread Maker, reserving to soften one cake dry yeast. the yeast is quite soft, add to the liquid in the pan and sift in three quarts

From Larkin Housewives' Cook Book, 1915, page 59. Read from the scan by computer, so a word may be off; the page itself shows the original.

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one pint, mash thoroughly, scald one pint flour with the liquid in which potatoes were boiled. Soften one cake dry yeast in one cup warm water, add three cups water, one tablespoon salt and one-half cup sugar to scalded flour. Beat thoroughly and allow to stand over night. In the morning, add flour to the batter and beat stiff with a wooden spoon. Let it raise, then add more flour, kneading the dough thoroughly. Again put to raise until, double in bulk, divide into four portions, mold, place in greased bread-pans and, when quite light, bake in a moderate oven.

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Scald one quart new milk, add one-half cup sugar, one-half cup Larkin Cooking Oil and one teaspoon salt; add one cake yeast softened in one-half cup warm water. Mix to a firm but soft dough, using equal parts of graham and white flour. Let the bread raise to double its bulk, cut off pieces of dough the size of a small egg, make into small flat cakes. Put into welloiled pans two inches apart so they will not touch in raising. When quite light, bake in a hot oven. This may also be baked in loaves in the usual way., -„„ rt? d t, -.t '

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Greih£im Loetf Mix together two cups Larkin Graham Flour, one cup bread flour, and one-half teaspoon salt. Put one teaspoon soda in onehalf cup molasses, mix thoroughly, fill up the cup with sugar, add to the dry ingredients with one and one-half cups sweet These quantities make one large loaf. Bake one hour in moderately hot oven. ^^^ ^^ p Cossentine. SusquehaSSa. Pa.

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Put two cups Larkin Rolled Oats into bread-mixer, two teaspoons salt, scant one-half cup Larkin Molasses, three tablespoons lard, add one quart boiling water. When cool add one yeast cake softened in one-half cup luke-warm water. Add two quarts sifted Larkin Bread Flour, stand aside to raise or leave over night. In the morning stir down, add more flour if necessary. It should be stiff enough for the spoon to stand upright. It is well not to knead the bread with the hands as it is better a little moist. Put into three greased bread-pans, raise one hour. forty-five minutes in a moderate oven.

From Larkin Housewives' Cook Book, 1915, page 60. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put one-half cup Larkin Yellow Corn-Meal into the bread bowl and pour over it one pint boiling water. Add one tablespoon Larkin Lard, one-half cup Larkin Molasses and one and onehalf teaspoons Larkin Salt. Stand aside to cool. Soften onehalf yeast cake in one-half cup warm water, add to mixture with enough Larkin Bread Flour to make a stiff dough.

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Heat one quart milk to boiling point, stir in two cups Larkin Corn-Meal and one teaspoon Larkin Salt; add three tablespoons melted butter, and cook five minutes. Cool mixture.

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Sift together one cup Larkin Bread Flour, two cups graham flour, two cups corn-meal, add one cup molasses, three and onehalf cups thick sour milk, two teaspoons soda and one teaspoon Mix thoroughly, divide into three molds and steam one and one-half hours. Sweet milk and baking powder may be instead of sour milk and This bread is much improved by standing in a hot oven about fifteen minutes after it IS steamed, to dry out.

From Larkin Housewives' Cook Book, 1915, page 60. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Sift four cups flour with four teaspoons baking powder, onehalf cup sugar, one teaspoon salt, add one cup chopped walnut meats, one egg lightly beaten, and one and one-half cups sweet Put into two bread tins and stand aside to raise twenty Bake in a moderate oven forty minutes.

From Larkin Housewives' Cook Book, 1915, page 61. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Larkin Bread Flour, one-half teaspoon salt, one-half cup sugar, and three tablespoons softened lard. Beat one egg light, put one teaspoon soda into one cup thick sour add, with the egg, to dry ingredients, then stir in one-half cup each of chopped English walnut meats and raisins. Turn into greased bread-pan, stand aside thirty minutes before baking.

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Sift together one-half cup Larkin Bread Flour and one cup Larkin Corn-Meal, two teaspoons Larkin Baking Powder, oneand one in one cup one well-beaten egg, and two melted butter or lard. Beat thoroughly and pour into greased muffin-pans. in a quick oven about twenty minutes. Buttermilk or sour milk may be used with good results.

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Sift together two cups Larkin Flour, one teaspoon salt and three Rub the flour two tablespoons each of lard and Mix to a soft dough with a three-fourths cup milk. Roll out one-half inch thick, cut into biscuits, place in a greased pan. Do not let biscuits touch.

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Cre£im Biscuits Sift together three times, four cups Larkin Bread Flour, four teaspoons Larkin Baking Powder, and one teaspoon Add one cup heavy sweet cream and one cup sweet milk or use enough coffee cream to mix. Roll lightly, cut in biscuits and bake in a quick oven. This rule also makes an excellent crust for chicken pie, very tender but not rich,

From Larkin Housewives' Cook Book, 1915, page 61. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Sift together two cups flour, two teaspoons baking powder, oneone Add one melted butter to one-half cup milk and one egg beaten lightly. Mix with a spatula, handle as little as possible, roll and cut. Bake in a quick oven. j^^^ ^^

From Larkin Housewives' Cook Book, 1915, page 62. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Soften one-half cake compressed yeast in one-third cup lukewarm together two one teaspoon Larkin five tablespoons Larkin Lard; stir in one beaten egg, then add five cups Larkin Flour, one cup warm water, and the softened yeast. Beat thoroughly, cover and let raise. When set at night it is ready for mixing the next morning. When molding, allow a heaping teaspoon of dough for each Do not knead the dough; simply cut it down with a knife and lightly form into balls. Brush each roll with butter, place in a flat pan, bake in a hot oven. If kept in the refrigerator, rolls may be made from dough three to five days after settmg. j^^^^ j^^^^^ j^ Abercrombie, St. Joseph, Mo.

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When the bread sponge is light, before you add flour to stiffen, take out two cupfuls and put into a mixing bowl. Pour two cups warm water or milk over one-half cup sugar, one teaspoon salt, and a two-thirds cup of lard, or part lard and part butter. Add this to the sponge with one quart of sifted flour and three lightly-beaten eggs. Stand aside until quite light, knead, out on a board, cut into shape; when light, brush over with white of egg, and bake in a hot oven fifteen or twenty minutes depending on the size. For a delicious sandwich split open and spread with Larkin Peanut Butter.

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Scald one pint milk and pour it over one tablespoon each of butter and lard, two tablespoons sugar and one teaspoon salt. dissolved. just warm, add one yeast cake previously softened in one cup lukewarm water. Add from seven to eight cups

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roll out one-half inch thick, cut with large biscuit cutter, put a piece of butter size of a pea in center of one half and fold over. Place in greased pan allowing sufficient space between rolls for them to raise without touching. Brush tops lightly with milk. Bake in a quick oven for twenty minutes.

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Sift one cup Larkin Bread Flour with one teaspoon salt iq|p a mixing bowl. Take one cup milk, add enough to the flour to mix smooth. Drop in one egg (unbeaten), beat for two minutes, add balance of milk. Pour into very hot buttered cups or gem pans, and bake from thirty-five to forty minutes in a moderately hot °^^"'

From Larkin Housewives' Cook Book, 1915, page 63. Read from the scan by computer, so a word may be off; the page itself shows the original.

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together two cups Larkin Bread Flour, one tablespoon sugar, two teaspoons baking powder, Add one egg well one cup milk and one tablespoon melted butter. Beat rapidly until very light. Bake in greased mufiin-pans in a hot oven. ^^,33 r. Jacobs, Palmyra, Mo.

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two tablespoons Larkin Sugar, one egg beaten light and one cup in one-half cup chopped dates and ground walnut meats. Bake in gem pans in a hot oven.

From Larkin Housewives' Cook Book, 1915, page 63. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Rye Muffins without Shortening Sift together one cup each of Larkin Bread Flour and WholeRye Flour, one teaspoon Larkin Soda, one-half teaspoon Larkin Add one-half cup molasses and one cup sour milk. Have iron gem-pans very hot and bake in a quick oven. For richer muffins add one egg and four tablespoons of butter or lard.

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Two cups bran, one cup Larkin Bread Flour, one-fourth teaspoon Larkin Salt, one teaspoon Larkin Soda, one and one-half cups sour milk. Mix in order given. Will make one dozen muffins. Eat three each day, and keep the doctor away.

From Larkin Housewives' Cook Book, 1915, page 63. Read from the scan by computer, so a word may be off; the page itself shows the original.

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^|ift together one and one-half cups each of Larkin Pumpernickel and Bread Flour, three teaspoons Larkin Baking Powder, and one and one-half teaspoons Larkin Salt. Sift three times. Beat together two tablespoons cream (sweet or sour) and t*o and teaspoon Larkin Add sweet milk and the sifted dry ingredients. quantities will make one dozen muffins. Bake in hot oven.

From Larkin Housewives' Cook Book, 1915, page 64. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Sift together twice, two cups pastry Rub in four tablespoons butter (or lard), add one tablespoon sugar and one-half cup currants. Mix rather stiff with one cup sour milk. Roll out round and about one-half inch thick, cut in four pie-shape, brush over with milk and bake in a hot oven. Caraway seeds may be used in place of currants if preferred. j^^^ ^ ^^^^^_ Goodrich. Wis.

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Sift together one and one-half cups flour, one teaspoon and two Rub in one-fourth cup butter, add one cup warm mashed Mix to a dough with one egg and as much milk as necessary.

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sift two cups Larkin Flour, two Baking Powder, one-half teaspoon Larkin Salt, two telispoons softened lard, stir in one well-beaten egg and one-half cup milk. Bake in oven or on hot griddle. To use part graham flour or oatmeal makes a pleasant variety. j^^^ l. McFall, Kewanee, III.

From Larkin Housewives' Cook Book, 1915, page 64. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Into Larkin Bread-Maker put one cup butter and lard mixed, and one cup Add one quart hot milk. lukewarm, add two yeast cakes previously softened in warm water, also one pound cleaned currants, one and one-half teaspoons ground nutmeg, and three quarts flour. Put all into the mixer together, turn five minutes, put aside to raise; when light bake in three loaves. This cake is very fine for sweet sandwiches or church suppers. By omitting the currants and adding two eggs this recipe is excellent for doughnuts.

From Larkin Housewives' Cook Book, 1915, page 64. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one cup bread sponge raised with yeast, add one~'cup sugar, one egg, one cup butter and lard mixed, one teaspoon soda dissolved in one tablespoon lukewarm water, one teaspoon each of cinnamon, cloves and nutmeg, one cup seeded raisins Add enough to make a batter as stiff as for fruit cake. Mix thoroughly. Put into a well-greased bakingpan, let raise and bake in a moderate oven. More fruit adds to the quality of the cake. It will make an excellent pudding cut in squares, steamed a few minutes and served with a good It is nearly as good as plum pudding and more easily digested. It also makes a good fruit cake by adding currants and.citron and will keep fresh indefinitely if wrapped in Larkin

From Larkin Housewives' Cook Book, 1915, page 65. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pour one cup scalded milk over one-third cup each of lard and sugar; add one teaspoon lukewarm, add one yeast cake softened in one-half cup lukewarm wateB*/- Add two unbeaten eggs and three cups Larkin, Bread Flour. Beat thoroughly with a wooden spoon, cover and set in a warm to raise it has doubled in biilk.

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core five apples, cut in eighths, press the sharp edges of the apples into the dough. Sprinkle with one-third cup granulated sugar mixed with one teaspoon Larkin Cinnamon and scatter over top two tablespoons Larkin Currants. Bake one-half hour or more in a hot oven. Cut in squares and serve hot with butter or ^eetened and flavored whipped cream. Also good when ^°^'^' WiLBERTA MeRRELL BlISS, SHREWSBURY, MASS,

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Heat the milk, add butter and salt and pour over toasted bread, or make a thin cream sauce, pour it over the toast and serve hot. Make brown-bread milk toast in the same way.

From Larkin Housewives' Cook Book, 1915, page 66. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat two eggs slightly, add salt, and one cup shallow Soak bread in on a hot, well-greased griddle; turn and brown on both sides. for breakfast or luncheon, with a sauce or maple syrup.,.^ >^ J ^

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Slice stale bread one-half inch thick. Make a batter with onehalf cup sour milk, one egg, one-half teaspoon Larkin one-halfIteaspoon Larkin Soda, one teaspoon sugar, add enough flour to make a thin batter. Dip each slice in the batter and brown in a skillet with part lard and part butter, or use pork fat.

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Sift two and one-half cups Larkin Bread Flour, one-half teaspoon Larkin Salt, one and one-quarter teaspoons Larkin Soda. Add two cups thick sour milk and one egg lightly beaten. Drop by spoonfuls on a hot greased griddle. full of bubbles, turn and cook on the other side. Serve with butter and maple ^ ^'

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Sift two cups flour, one-half teaspoon salt, and two teaspoons baking powder. Add gradually one cup water or milk. as other griddle-cakes. -m,, -c \ t ^it °

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Soak two cups stale bread-crumbs in cold water, squeeze out the water, add one cup flour and one pint thick sour milk. Let the mixture stand over In the morning add one egg beaten very light, one teaspoon each of salt and soda. Add more flour or liquid if necessary. Cook as other griddle-cakes.

From Larkin Housewives' Cook Book, 1915, page 67. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Sift together one and one-half cups Larkin Whole-Rye Flour, two teaspoons baking powder, one-half teaspoon salt, one teaspoon Beat one egg light, add to it one and one-half cups milk, add gradually to the flour. Cook as other griddle-cakes.

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Scald one cup corn-meal with one cup boiling water, beat until smooth, thin with one pint buttermilk, add one teaspoon salt, one egg beaten light, one teaspoon soda, and enough sifted flour to make.a batter. Cook on hot greased griddle:. If sweet milk, ^ P

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Sift together two cups flour, two teaspoons baking powder, onehalf teaspoon salt. Add one egg and four tablespoons Larkin

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Beat vigorously, add two cups milk. Bake on a hot greased griddle. j^^^^^ j^^_ g_ ^^^^^ ^^^ ^^^^^ ^^^^_

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Put into the sifter one and one-fourth cups buckwheat one-fourth cup white flour, one teaspoon salt and one teaspoon of baking powder and twice, put into the mixing bowl, add one egg beaten light and two and one-half cups thick sour milk. Bake on hot greased griddle, serve with honey or maple syrup. j^^^ ^^^^ Prestegard, Pratt, Minn.

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three teaspoons baking powder and one Add enough sweet milk or water to make a thin batter. Cook as other griddle-cakes. Serve at once with

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Sift one and three-fourths cups flour with two teaspoons baking powder and Add cups milk, the beaten yolks of two eggs and one tablespoon melted in the stiffly-beaten whites of the If you make waffles quite often it is well to buy a small can such as is used for oiling sewing-machines, fill with Larkin Cooking Oil and keep for oiling waffle irons.

From Larkin Housewives' Cook Book, 1915, page 68. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare and grate eight medium-sized potatoes, add one teaspoon salt, one well-beaten egg, and four tablespoons Larkin Bread

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flour to make a fairly thick batter. Mix well, drop a spoonful at a time into a hot greased frying pan, cook slowly until a golden brown, turn and brown the other side. Serve with butter. Will serve six people.

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one-fourth cup flour with one-half teaspoon baking powder. Beat two eggs quite add to^ them two cups Mix gradually with the pour into hot buttered iron pan. Lift the edges with a spatula so the batter may run underneath. If possible finish baking in hot oven. Roll up and turn out on a hot platter. with lemon and sugar, or maple syrup.

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is preferred. If bread is sift two or three times before measuring. Never melt the the bowl may be slightly warmed the butter is creamed. Larkin Cooking Oil or part lard and part butter may be used with good results. Dried fruits should always be cleaned and well floured.

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Cakes without Butter Sponge and Angel Food Cakes are raised by the air which is beaten into the whites of the eggs, and by slowly increasing he%t of the oven. Care must be taken in combining the ingredients, not to stir the mixture or reverse the motion of beating or folding. The flour and sugar should be sifted several times before being measured. These cakes may be baked in ungreased pans if the pans are kept exclusively for them. The oven is right for these cakes when it turns a piece of white paper a light-brown in five minutes. Angel food and sponge cake should be placed in a yery slow oven, increasing the heat as it bakes, browning at the last,

From Larkin Housewives' Cook Book, 1915, page 69. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One pound of butter, one pound brown ten six cups flour, one teaspoon each soda and ginger, one tablespoon each cloves and nutmeg, two tablespoons cinnamon. One pint blackberry jam or molasses, two pounds almonds, one pound citron, one pound dates, one pound figs, three pounds and one cup fruit juice, or brandy if you use it. The day before baking prepare the shell and blanch the almonds. The next morning beat the butter and sugar to a cream, add yolks of eggs beaten light. Then stir the soda into the molasses or jam and add next, then add the flour and spices sifted together and the fruit juice or brandy. Dredge the fruit well with flour, add to the mixture, then the almonds, and fold in last the whites of eggs beaten to a stiff froth. Line the pan with heavy wellgreased paper. Have the citron sliced very thin, put a layer of cake batter, then a layer of citron, alternately until all is This cake fills a pan ten inches in diameter and five inches deep. It should be baked six or seven hours in a very moderate is a splendid cake and keep for months. Half the quantities make a large cake.

From Larkin Housewives' Cook Book, 1915, page 70. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cream two-thirds cup lard or butter, add one cup sugar, and two light, add one cup molasses. and one-half cups flour with one and one-half teaspoons soda, one teaspoon each of salt and cloves, two teaspoons cinnamon and nutmeg. times. Add the sifted gradually with one cup strong coffee. Add one cup each of currants and These quantities make two loaf in very moderate oven forty-five or sixty The cake is better if kept five weeks before cutting. All Larkin materials used except eggs.

From Larkin Housewives' Cook Book, 1915, page 71. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Stir one and one-half cups butter or three-fourths of a pound, three cups brown light and creamy. Add one-half a nutmeg grated, one teaspoon each cinnamon, cloves and mace. Dissolve one teaspoon soda in one-half cup sour cream, add to it one-half cup molasses and mix with the other ingredients. Add six beating each in separately. four cups flour, add to cake mixture and juice, or brandy if you use it. Add one pound seeded misins, one pound washed and dried currants, and one-half pound citron, orange and lemon peel mixed and shredded fine. the fruit with some of the flour and mix together well before adding to the cake. Beat or knead ten minutes then put into tins lined with greased paper. Place in moderate oven and slowly for three or four hours. improve with keepmg.

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Cream one-half cup butter, add one cup sugar and mix very smooth. Sift two cups flour with two teaspoons baking powder and add to the sugar and butter alternately with one-half cup of milk mixed with two eggs beaten Add one-half teaspoon of any Larkin Flavoring Extract. Bake in layers and put together with any frosting desired.

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Cream one-half cup butter, add one cup sugar and two eggs; beat very Sift two cups flour with one-half teaspoon soda, add the flour and one-half cup of any home-made wine or Larkin Currant or Grape Jelly and one cup of seeded raisins. Bake in a square loaf or layer-cake pans. Good with or without ^^"^^"

From Larkin Housewives' Cook Book, 1915, page 71. Read from the scan by computer, so a word may be off; the page itself shows the original.

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times, salt, one and one-half teaspoons baking powder and one cup sugar. Break two eggs into measuring cup, fill with sweet cream, add to the flour mixture with one-half teaspoon flavoring three minutes. in layers or a loaf. If sour use teaspoon soda instead of baking powder. j^^^^ j^^^^^ j Mudgett. North Pomfret. Vt.

From Larkin Housewives' Cook Book, 1915, page 72. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put one cup water and one-third cup butter into a sauce-pan. it boils stir in one cup flour all at once and stir until it leaves the edge of the sauce-pan. Let the mixture cool, then add three eggs, one at a time and beat each one in well before adding another. Mix until smooth, drop by the spoonful on a buttered pan a little distance apart to allow for spreading. Bake thirty minutes in hot oven or until well done. If in doubt as to the cakes being done, take one from the oven, if it does not shrivel up in a few minutes, they are done. This makes fi^een small puffs. When cold fill with cream filling prepared as follows: One corn one butter, three eggs, three-fourths cup sugar, one-fourth teaspoon salt, one-half teaspoon vanilla. Wet the corn starch with cold milk, scald the balance of the pint, add sugar and salt, cook five minutes. Beat the eggs, add two tablespoons of the corn starch mixture to them, then pour into the sauce-pan with the rest, and cook several minutes. Take from fire, add and butter. When cool fill the puffs and serve.

From Larkin Housewives' Cook Book, 1915, page 72. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Six eggs, one cup sugar, one tablespoon lemon juice, grated rind of one lemon, one cup flour, one-fourth teaspoon yolks until thick and lemon-colored, add sugar gradually and continue beating. Add rind and of lemon and the whites beaten stiff and dry. Beat with egg-beater well blended.

From Larkin Housewives' Cook Book, 1915, page 73. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Four eggs, one cup sugar, four tablespoons cold water, one cup sifted with one teaspoon baking powder. One-half teaflavoring extract. Beat yolks of eggs, add the the water and the sifted the Fold in the beaten whites of eggs. Bake in a moderate oven ^^^^ ^ ^^^^^^ Elizabeth. Nf»J,

From Larkin Housewives' Cook Book, 1915, page 73. Read from the scan by computer, so a word may be off; the page itself shows the original.

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cup one and Molasses, one egg, one-half cup thick cream (sweet or sour), three cups flour sifted three times with one teaspoon each of Larkin Soda and Baking Powder, and two teaspoons ginger. Cream the lard, add the molasses, the egg and sifted flour and briskly for two minutes. Put cake pans or into a loaf-pan. Bake in a moderate oven.

From Larkin Housewives' Cook Book, 1915, page 73. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cream one cup butter, add two cups powdered sugar, one cup milk and one teaspoon flavoring Sift together two cups flour, one cup corn starch, two teaspoons baking powder, in stiffly-beaten of six Place in a greased cake-pan. Bake in a moderate oven Cover with cocoanut icing.

From Larkin Housewives' Cook Book, 1915, page 73. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cream one-half cup butter, add one cup sugar, mix thoroughly then add the yolks of four eggs. Sift two cups flour with two teaspoons of baking powder and one-half teaspoon salt. Add gradually to the butter and sugar with one-half cup milk and one-half teaspoon any Larkin Flavoring Extract desired. in tube pan about thirty minutes in moderate oven.

From Larkin Housewives' Cook Book, 1915, page 73. Read from the scan by computer, so a word may be off; the page itself shows the original.

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three-fourths cup butter in a mixing bowl. Add one cup sugar and three eggi beaten in singly. Sift together two

From Larkin Housewives' Cook Book, 1915, page 74. Read from the scan by computer, so a word may be off; the page itself shows the original.

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one Cinnamon and Nutmeg, times, add milk or water and one-half cup Larkin Raspberry Jam. Put into a long, narrow pan; bake in a very moderate oven forty-five This also makes an excellent dessert if cut in small rounds or squares and covered with whipped cream.

From Larkin Housewives' Cook Book, 1915, page 74. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat one egg light in the mixing bowl, add one cup sugar and one cup cream, sweet or sour. together one cup and five tablespoons Larkin Cocoa with one teaspoon Larkin add to thicken. Vanilla Extract, bake in gemor layer-cake pans twenty minutes. Serve hot or cold.

From Larkin Housewives' Cook Book, 1915, page 74. Read from the scan by computer, so a word may be off; the page itself shows the original.

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one-third cup one cup in singly, three eggs, add one-half cup each of Larkin Corn Starch and flour sifted with one-fourth cup cocoa, one teaspoon baking powder and one-fourth teaspoon salt. Add one-half teaspoon or lemon Put in muffin-pans and bake in moderate oven twenty minutes. Delicious. May also be baked in layers.

From Larkin Housewives' Cook Book, 1915, page 74. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make a good sponge cake, bake half an inch thick in layer-cake pans. When quite cold, take a pint of thick sweet cream, beat it looks like ice-cream, sweeten and flavor with Larkin Blanch and chop one-half pound almonds, stir into cream and spread thickly between layers. is the queen of all cakes. ^jgg ruth Riggin, Crisfield, Md.

From Larkin Housewives' Cook Book, 1915, page 74. Read from the scan by computer, so a word may be off; the page itself shows the original.

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For the white part use four tablespoons butter, one-half cup one-third cup milk, one and one-half cups flour, one and light and one-half teaspoon almond

From Larkin Housewives' Cook Book, 1915, page 75. Read from the scan by computer, so a word may be off; the page itself shows the original.

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pink part use the same quantities, taking two yoiks oi eggs and one-half teaspoon vanilla extract and sufficient Larkin CherryRed Culinary Paste to make a pretty pink color, add one-half cup raisins. Line a long narrow pan with waxed paper aud pour the first mixture into it, and the pink over that. Bake as layer cake. When cool make a white icing and color it a pale green with Larkin Apple-Green

From Larkin Housewives' Cook Book, 1915, page 75. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Use the same recipe as given for watermelon cake, leaving out the in pink part. For a third or blue part, use onefourth cup butter, one-half cup sugar, one cup flour, one teaspoon baking powder and one egg. Use juice from canned blueberries or logan berries to mix. Put together with white icing, having red cake at the bottom, then white layer, and blue on top. Decorate with tiny flags.

From Larkin Housewives' Cook Book, 1915, page 75. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put into a Larkin Cake-Maker, two-thirds cup butter with two, cups sugar and together two and cups flour with one teaspoon ground cinnamon, half a teaspoon ground nutmeg, two times, add the flour and one cup hot mashed potato, two squares (or ounces) of Larkin Unsweetened Chocolate which has been melted over hot water, one-half cup milk, three yolks and two whites of eggs, one teaspoon Larkin Vanilla Extract and one cup of chopped for five minutes, put a greased square cake-pan, bake in a moderate oven forty-five Delicious as a dessert with whipped cream. Mrs. Chas. W. Hamilton, East St. Louis, Ilu

From Larkin Housewives' Cook Book, 1915, page 75. Read from the scan by computer, so a word may be off; the page itself shows the original.

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minutes, one cup brown sugar, one cup water, one-third cup lard or cooking oil, one cup Larkin Seeded Raisins, one-half teaspoon nutmeg and one teaspoon cinnamon. When thoroughly cool, add two cups flour sifted with one-half teaspoon each of baking powder, soda and

From Larkin Housewives' Cook Book, 1915, page 75. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put into a double-boiler, two ounces unsweetened one-half cup brown sugar, one-half cup cold water and the yolk of one egg. Cook until thick, then add one teaspoon vanilla extract and one cup chopped nuts—pecans or walnuts. Set aside to cool. Cream two-thirds cup butter or other shortening, add one cup brown sugar and two eggs beaten light.

From Larkin Housewives' Cook Book, 1915, page 76. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cream one cup butter, add two cups sugar and mix quite smooth. Add the beaten yolks of five eggs, one cup sour milk, one teaspoon soda dissolved in a tablespoon of hot water and one-half cake or four ounces Larkin Chocolate melted over hot water. all together then add two and one-half cups in last the stiffly-beaten whites of two eggs. Bake in layers or a long shallow pan. If a layer cake, cut up Larkin Marshmallows in small pieces and put between the two cakes while still hot. Cover with white frosting. will keep a week.

From Larkin Housewives' Cook Book, 1915, page 76. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One cup Larkin Molasses, two cups Larkin Light Yellow Sugar, softened one one salt, one teaspoon ginger, two teaspoons cinnamon and one cup hot water. Use enough flour to make a soft cake or hard gingerbread, or use more flour and make drop or rolledout cookies. You can this up and bake a cake for tea (make the consistency of layef cake). Then the next day add more flour to what was left and bake a pan of dropped cookies or make a steamed pudding and serve with sweet sauce.

From Larkin Housewives' Cook Book, 1915, page 76. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put one pound fat salt pork through Larkin over pork two coffee or Put one pound Larkin Raisins and one-fourth pound citron peel through coarse knife, add to pork with one cup currants, two cups brown sugar. Stir one teaspoon soda into one cup molasses. Sift six cups flour with two teaspoons each of cloves and cinnamon and one teaspoon salt. Add one more cup flour if necessary. Bake in four loaves in one-pound breadpans. If wrapped in waxed paper and put into stone jar, it will keep for months. ^^^ leRoy Stephenson. Madison, Wis.

From Larkin Housewives' Cook Book, 1915, page 76. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put through the food-chopper (using coarse knife), one-fourth pound each of citron, candied lemon and orange peel, also one four cups flour, two teaspoons each nutmeg, cinnamon and cloves, and one teaspoon each of soda and salt. Cream together, one cup butter and two cups brown sugar. Add all ingredients with two and one-half cups unsweetened apple Line cake-pan with waxed paper and bake in slow oven for one and one-quarter hours. keep fresh six weeks or more if tightly covered.

From Larkin Housewives' Cook Book, 1915, page 77. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cream one-half cup butter or other shortening, add one cup brown sugar. Sift one and one-half cups flour with one teaspoon each of soda, salt, cinnamon, cloves and cocoa. Mix one cup unsweetened apple in moderate oven forty-five minutes. One cup of raisins may be added to this.

From Larkin Housewives' Cook Book, 1915, page 77. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cream one cup lard, add one cup each of sugar, molasses and thick sour milk, four cups sifted three times with two teaspoons soda and one teaspoon each cinnamon and nutmeg. Add two teaspoons vinegar, bake in square pan in moderate oven thirty-five minutes. Ice with caramel or white frosting.

From Larkin Housewives' Cook Book, 1915, page 77. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two cups brown sugar, one cup lard and butter mixed, three eggs, one cup sour Sift three and one-half cups with one teaspoon each Larkin Salt, Soda, Cinnamon, Nutmeg,

From Larkin Housewives' Cook Book, 1915, page 77. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Add one pound chopped raisins and onehalf pound walnut meats. Take a spoonful of the mixture, roll in sugar, place on pans one inch apart, raise twenty minutes and bake. This may be baked in a loaf and will keep moist for weeks. Wrap in waxed paper before putting away.

From Larkin Housewives' Cook Book, 1915, page 77. Read from the scan by computer, so a word may be off; the page itself shows the original.

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of eight eggs, one teaspoon cream of tartar, one cup three-fourths cup Larkin Pastry Flour, one-fourth teaBeat egg until frothy, add cream of tartar and beat until they are stiff; add sugar gradually. Mix flour and sift four times, the eggs and sugar and add in an unbuttered tube pan forty to fifty minutes.

From Larkin Housewives' Cook Book, 1915, page 78. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat whites of five eggs until foamy, add of tartar and dry. together, one cup and cup cocoa cup

From Larkin Housewives' Cook Book, 1915, page 78. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Fold into eggs and flavor with one-half teaspoon Bake one-half hour in a tube pan. When cold cover with a thin boiled icing. A,r t t-v t h* *"

From Larkin Housewives' Cook Book, 1915, page 78. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat the whites of three eggs until stiff, gradually add one-half pound Larkin Powdered Sugar (or one and one-fourth cups), one-half package Larkin Cocoanut, one-half teaspoon Larkin

From Larkin Housewives' Cook Book, 1915, page 78. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil one cup sugar with one-half cup water until it spins a thread, drop in six marshmallows cut Pour the mixture gradually upon the whites of two eggs which have been beaten dry, add one-half cup cocoanut and when cool, one-half teaspoon vanilla and one-half cup chopped nut meats.'

From Larkin Housewives' Cook Book, 1915, page 78. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat three eggs very Add one cup of sugar gradually. Sift one cup flour with one teaspoon baking powder and onefourth teaspoon salt, add two tablespoons milk and mix lightly but thoroughly. Line the bottom and sides of pan with waxed paper. Cover bottom of pan with mixture and spread evenly. Bake twelve minutes Take from oven and turn onto a paper sprinkled with powdered sugar. Quickly remove paper and cut off a thin strip from sides and ends of cake.

From Larkin Housewives' Cook Book, 1915, page 79. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cream one cup butter, add two and one-half cups sugar, yolks of three eggs; beat quite light. Sift four cups flour with one-' half teaspoon soda, add the grated rinds of two lemons.

From Larkin Housewives' Cook Book, 1915, page 79. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One cup butter, two cups sugar, five eggs. Sift together three times, four cups flour, one teaspoon soda, two. teaspoons each of baking powder and cinnamon, one teaspoon allspice, one-half teaspoon nutmeg. Cream the butter, add the sugar; beat in one egg at a time until you have three, then add some sifted flour and more eggs until you have five.

From Larkin Housewives' Cook Book, 1915, page 79. Read from the scan by computer, so a word may be off; the page itself shows the original.

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flour, one cup of thick sour milk,. and one cup canned blackberries or blackberry jam. in round cake-pans with a funnel or in small bread-pans for See directions for fruit cake. This cake tastes the best when kept five weeks before being cut. j^iss Ada C. Mitzel. Bethany. Ohio.

From Larkin Housewives' Cook Book, 1915, page 79. Read from the scan by computer, so a word may be off; the page itself shows the original.

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one-half cups brown bXitter. Mix together the same as piecrust. Take out one cup crumbs, then add one cup sour milk, and one Put in greased meat-pan, the crumbs over the top and bake in a moderate oven.

From Larkin Housewives' Cook Book, 1915, page 79. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Melt one and one-half ounces Larkin Unsweetened Chocolate over hot water. Then add one-fourth cup scalded cream, a pinch of Larkin Salt, one egg yolk, one tablespoon butter, onehalf teaspoon Larkin Vanilla. Stir in powdered sugar to make right consistency to spread. A pleasant change when whipping cream for cake is to put in two dessert-spoons of Larkin Cocoa before you begin to whip. Add sugar and vanilla and you have a delicious frosting, ^rs. C. G. Penniman, Brooklyn, N. Y.

From Larkin Housewives' Cook Book, 1915, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One-half cup mashed strawberries (raspberries or peaches may be used), one cup powdered sugar, white of one egg. Put all together and beat briskly stiff enough to stay on layer '^^'^e. ]y[Rs_ Frank S. Merrill, Bristol, Conn.

From Larkin Housewives' Cook Book, 1915, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take two cups whipped cream, two cups Larkin Cocoanut, of one orange or one teaspoon Larkin Lemon or Orange Extract, one-half cup powdered Mix lightly but thoroughly; spread between and on cake.

From Larkin Housewives' Cook Book, 1915, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Chop one cup raisins, one cup English walnuts; add one cup grated cocoanut; mix together; boil one cup granulated sugar and six tablespoons water until it threads; pour while hot over the fruit and nuts. Spread between layers; put cocoanut on top of cake.

From Larkin Housewives' Cook Book, 1915, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One cup powdered sugar, three tablespoons butter, one tablespoon milk, one tablespoon strong coffee, one-fourth teaspoon Mix well with then beat light with silv^d* fork

From Larkin Housewives' Cook Book, 1915, page 81. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put three-fourths cup Larkin Granulated Sugar, one tablespoon cold water, one beaten egg, juice and grated rind of one lemon into a double sauce-pan. Stir until it thickens.

From Larkin Housewives' Cook Book, 1915, page 81. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put one and one-half tablespoons butter into a, basin, melt over hot water, add one tablespoon cream or evaporated milk, one-half teaspoon lemon extract and sufficient powdered sugsir to spread. ^^ ^ j^ p^^^^^ Brooklyn, N. Y.

From Larkin Housewives' Cook Book, 1915, page 81. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put one cup of Larkin Granulated Sugar with one-fourth cup of water; add a pinch of cream of tartar. Stir until the sugar is dissolved; then let it boil until, when tried with a fork, the syrup will end in a fine thread-like stream. Remove immediately from the fire and pour slowly over the stiffly-beaten whites of two eggs. Add one-half teaspoon of any Larkin Extract. Beat until the icing is cool; spread at once.

From Larkin Housewives' Cook Book, 1915, page 81. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one-half package Larkin Raisins and stew until tender; cool and off the water. Mash with a potato masher (do not chop them), add two-thirds cup powdered sugar and one-third box Larkin Shredded Cocoanut. If is a dry add a very little milk, spread between and on top of cake. It is delicious. This is enough for a three-layer cake.

From Larkin Housewives' Cook Book, 1915, page 81. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Soften two tablespoons Larkin Gelatine in vsix tablespoons cold Put over hot water to melt.xBoil two cups Granulated Sugar with one-half cup water until it will thread, pour into the gelatine, flavor with Larkin Vanilla Extract and beat until thick and white. Nuts are a fine addition.

From Larkin Housewives' Cook Book, 1915, page 82. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One cup brown sugar, one-fourth cup boiling water, white of one egg. Take one-fourth of the sugar and put into a small sauce-pan and brown over the fire. Then add the boiling water and the rest of the sugar. Boil until it falls in a heavy thread from the spoon. Pour it slowly onto the beaten white of one egg, beating all the time. Beat until it is cool and thick; spread between layers and on top of cake.

From Larkin Housewives' Cook Book, 1915, page 82. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil together for five minutes, one cup milk, one and one-half pounds Larkin Brown Sugar and one jar Larkin Peanut Butter. Then add one-fourth cup each of walnuts, almonds and hazelnuts coarsely chopped, to the boiling syrup, beat until thick, put in jelly glasses and seal up. This will keep a long while. When ready to> use add whipped cream to spread.

From Larkin Housewives' Cook Book, 1915, page 82. Read from the scan by computer, so a word may be off; the page itself shows the original.

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' Beat whites of two eggs until light but not stiff, add gradually five tablespoons of granulated sugar. Put over hot water and steam ten minutes.

From Larkin Housewives' Cook Book, 1915, page 82. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put two tablespoons boiling water into a bowl; add powdered sugar and three tablespoons Larkin Cocoa to make it the right consistency to spread; add one teaspoon melted butter; flavor with Larkin Vanilla. j^^^^ ^^^^^ j^ ^^^^^ b^w^^. Maine.

From Larkin Housewives' Cook Book, 1915, page 82. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Moisten one cup powdered sugar, with strong coffee so that it will spread. Flavor with one teaspoon of Larkin Maple Flavor

From Larkin Housewives' Cook Book, 1915, page 83. Read from the scan by computer, so a word may be off; the page itself shows the original.

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N^egar Frosting One cup brown sugar; one cup white sugar, ten tablespoons water, two tablespoons vinegar, cream of tartar the size of a pea; boil all togeliier until a little dropped into cold water can be gathered into a ball; pour slowly over the well-beaten white of one egg; beat until Flavor with one teaspoon Larkin

From Larkin Housewives' Cook Book, 1915, page 83. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Figs; iadd three-fourths cup Larkin Sugar, juice of one-half lemon; stew together until soft and smooth, and spread between layers.

From Larkin Housewives' Cook Book, 1915, page 83. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Empty a can of shredded pineapple into sauce-pan and bring to a boil; thicken with two tablespoons Larldn Com Starch, boil a few minutes and let cool; then spread between the layers. A chocolate frosting is excellent on this cake.

From Larkin Housewives' Cook Book, 1915, page 83. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix together one cup molasses, one-half cup sugar, one-third cup butter or lard. Sift two and one-half cups flour with two teaspoons soda, one tablespoon ginger, one-half teaspoon each cloves and cinnamon, one-half teaspoon salt. Stir together well with one cup hastily in two well-beaten is very thin but do not add more flour. May be baked in gem-pans, or layers.

From Larkin Housewives' Cook Book, 1915, page 84. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix one-fourth cup Larkin Cooking Oil or Lard with one cup sugar and one egg. Beat very light. Add one-half cup molasses. Sift two teaspoons Larkin Ginger, one teaspoon Larkin Cinnamon, soda with one and three-fourths cups Add flour alternately with one-half cup sour milk. Pour into greased pans and bake in moderate oven thirty to forty minutes. u r^. J

From Larkin Housewives' Cook Book, 1915, page 84. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cream one-half cup butter or lard, with one cup brown sugar, add one-half cup milk. Sift together two cups flour, two teaspoons baking powder, and one and one-half teaspoons ginger. Add to the first mixture with one-half cup milk. Spread thinly with a spatula on a buttered baking sheet. Bake in a moderate twenty Cut in squares immediately after removing from oven. Serve cold or warm with coffee. »ri <-i <-i •

From Larkin Housewives' Cook Book, 1915, page 84. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cream one and one-half cups brown sugar and one cup lard. Add two eggs and one cup molasses, beat well. Sift together five cups bread flour, one teaspoon soda, one tablespoon ground ginger, one teaspoon salt, add to other ingredients. Now add one cup boiling water very gradually and beat well. Drop by the spoonful onto greased baking sheets and bake in hot oven.

From Larkin Housewives' Cook Book, 1915, page 85. Read from the scan by computer, so a word may be off; the page itself shows the original.

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butter, one and one-half cups Larkin Sugar, eggs, one teaspoon Larkin Soda, one and one-half teaspoons hot three and salt, one teaspoon Larkin Cinnamon, one cup chopped walnuts, one-half cup each of Larkin Currants and Raisins, seeded and chopped. Cream the butter, add the sugar gradually, then the eggs, lightly beaten. Sift flour three times salt, cinnamon and soda, then add nut meats, fruit and Drop on greased pans with a teaspoon an inch apart. Bake in moderate oven. These will improve with keeping.

From Larkin Housewives' Cook Book, 1915, page 85. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One-half cup butter, one cup sugar, one egg, one-fourth cup sour milk, one-half teaspoon soda. Add flour enough to out Cut in two layers. Use doughnut-cutter for top Spread apple jelly or fig paste between. Bake in hot oven.

From Larkin Housewives' Cook Book, 1915, page 85. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One cup molasses, one-half cup sugar, one-half cup each lard and four cups flour, one teaspoon each ginger, soda and drmamon, one-half teaspoon nutmeg, two eggs.

From Larkin Housewives' Cook Book, 1915, page 85. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One egg, one cup brown sugar, one cup sour milk, one tablespoon molasses, four tablespoons shortening, one teaspoon each soda and cinnamon, two cups graham flour, one cup raisins.

From Larkin Housewives' Cook Book, 1915, page 85. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One cup sugar, one cup milk, two eggs beaten fine as silk, A little nutmeg (lemon will do), of baking powder, teaspoons two, Lightly stir the flour in, roll on pie-board not too thin; Cut in diamonds, twists or rings, then drop with care the doughy things <, Into fat that briskly swells, evenly the spongy cells. Roll in sugar, lay to cool. Always use this simple rule. For chocolate doughnuts use the above rule, add four tablespoons of cocoa with the flour, or two ounces of melted chocolate.

From Larkin Housewives' Cook Book, 1915, page 86. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Three tablespoons lard, three-fourths cup sugar, two eggs, one cup fleshly mashed potato, one-fourth cup milk, sift together two and one-half cups three teaspoons baking powder, one-half teaspoon salt, one-half teaspoon cinnamon, one-fourth ground nutmeg. the add the then the eggs. Stir in the potato and milk.

From Larkin Housewives' Cook Book, 1915, page 86. Read from the scan by computer, so a word may be off; the page itself shows the original.

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gradually and use more if necessary. Roll and cut all the doughnuts before commencing the frying. Fry in deep or cooking oil. This rule will make three dozen. One cup of beef-suet melted with lard is good for frying. Ruth Wiggins, Shelby, Ohio,

From Larkin Housewives' Cook Book, 1915, page 86. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat one egg, add one cup brown sugar and one cup buttermilk, two tablespoons butter or Sift together four and onehalf cups flour, one-half teaspoon Larkin Soda, one teaspoon Larkin Baking Powder, one-half teaspoon salt. Stir together, roll out. Cut, and fry in deep fat.

From Larkin Housewives' Cook Book, 1915, page 86. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Sift together two cups flour, one teaspoon allspice, teaspoon ground nutmeg and two teaspoons baking powder. Add one beaten egg, one cup sugar, four tablespoons soft butter, one cup milk and one cup cooked Larkin Canned Apples. Mix well and spread in a flat pan. forty-five minutes in a moderate oven or steam one and one-half hours in a covered bowl. Serve with sweet sauce.

From Larkin Housewives' Cook Book, 1915, page 87. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take two cups flour, two eggs, two cups raisins, one cup currants, one-half teaspoon salt, one-half cup chopped suet, onehalf cup sour milk, one teaspoon soda. all together and put into food pan of Larkin Double-Boiler. Steam three hours. Serve witli sweet sauce. j^^^ ^ Grindrod. CoNNELLsvn.LE, Pa.

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One pint bread-crumbs, two tablespoons melted butter, one cup sugar, one quart milk, three eggs, one teaspoon lemon extract. Soak the crumbs in the milk for half hour; beat yelks of eggs with the sugar until yellow, add the lemon extract and butter. Pour into baking-dish and bake for one-half hour. When done, spread a layer of jelly or jam over the top. Beat the egg whites stiff; add four tablespoons granulated sugar and spread over the pudding. Brown lightly in a moderate oven and serve. Mrs. Albrecht, Jamaica, N: Y,

From Larkin Housewives' Cook Book, 1915, page 87. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Soften one-half package Larkin Gelatine in one-half cup cold water. Add one cup sugar to one cup boiling water; when is dissolved add gelatine. Beat the whites of four eggs very stiff and pour the liquid over them beating all the time as for boiled icing. Take one-third of the mixture and color with Larkin Apple-Green Culinary Paste, add to it one-fourth cup each of chopped pineapple, Maraschino cherries and English Pour one-half of the white mixture into an oblong pan, then the pink and the white last; stand aside to Cut in slices like brick ice-cream. Serve with a custard made with yolks of two eggs, one pint milk, one-half cup sugar, and one teaspoon corn

From Larkin Housewives' Cook Book, 1915, page 88. Read from the scan by computer, so a word may be off; the page itself shows the original.

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of the scalded milk to the corn starch; pour back into sauce-pan; add one-half cup sugar and cook iive minutes. Remove from fire; add onehalf teaspoon extract and the stififly-beaten whites of two eggs. Pour into mold. Serve with cream or boiled custard.

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like custard. Beat whites of eggs, add a little sugar, put on top and brown in oven.

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Melt two ounces chocolate over hot water; beat one egg light, add one cup milk, sift three teaspoons baking powder with two cups of flour and one-fourth teaspoon salt. Add egg and milk gradually to flour, adding chocolate Pour into buttered mold; steam one and one-half hours. Serve with creamy sauce.

From Larkin Housewives' Cook Book, 1915, page 88. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix thoroughly two cups stale bread-crumbs, one cup Larkin Molasses, one cup sweet milk, one-half cup or one-fourth pound suet, one egg, one teaspoon Larkin Cinnamon, onehalf teaspoon Larkin Ground Cloves and Nutmeg, raisins mixed with one-half cup flour and one-fourth teaspoon

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Put into a mixing bowl one cup suet chopped fine, grate one raw carrot and one potato, add one cup sugar, three-fourths cup molasses, three eggs, one teaspoon salt, two cups Larkin one cup currants, one cup sour milk, one teaspoon add to the a batter.

From Larkin Housewives' Cook Book, 1915, page 89. Read from the scan by computer, so a word may be off; the page itself shows the original.

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eighteen rolled one cup sugar, four eggs, one teaspoon each allspice and salt, one-half pound seeded raisins, one-half cup butter. Pour milk twenty Add slightly beaten, allspice, salt and butter. Parboil raisins until soft, add to mixture, turn into buttered pudding dish, bake slowly two and one-half hours! Stir once to prevent raisins settling. Serve with sweet sauce.

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fiour, two teaspoons baking powda-, one cup sugar, two eggs, one cup each of chopped dates and Mix as a cake. Put dates and walnuts through a Larkin Food-Chopper and add This may be spread in pie-pans and baked one-half hour in a moderate oven, but I prefer to put it into small cups and steam three-fourths of an hour in a Larkin Steam Cooker. Will serve six people. with whipped cream. ^^ p jj qvergard, Albert Lea, Minn.

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One-third cup butter, one cup sugar, two eggs, milk, one and one-half cups flour, one and one-half teaspoons baking powder, one cup raw cranberries, lemon extract. Mix as for layer cake. Add cranberries and flavoring extract l^st. in medium oven. Serve warm with hard or sweet s4uce. j^^^^ ^^^ Newland. Hoopeston, III. ^^^-^

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Soften one-half package Larkin Gelatine in one-half cup cold Add one cup sugar to one cup boiling water; when is dissolved add gelatine. Beat the whites of four eggs very stiff and pour the liquid over them beating all the time as for boiled icing. Take one-third of the mixture and color with Larkin Apple-Green Culinary Paste, add to it one-fourth cup each of chopped pineapple, Maraschino cherries and English Pour one-half of the white mixture into an oblong pan, then the pink and the white last; stand aside to Cut in slices like brick ice-cream. Serve with a custard made with yolks of two eggs, one pint milk, one-half cup sugar, and one teaspoon corn

From Larkin Housewives' Cook Book, 1915, page 90. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Melt two ounces chocolate over hot water; beat one egg light, add one cup milk, sift three teaspoons baking powder with two cups of flour and one-fourth teaspoon salt. Add egg and milk gradually to flour, adding chocolate Pour into buttered mold; steam one and one-half hours. Serve with creamy sauce.

From Larkin Housewives' Cook Book, 1915, page 90. Read from the scan by computer, so a word may be off; the page itself shows the original.

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milk, eighteen rolled one cup sugar, four eggs, one teaspoon each allspice and salt, one-half pound seeded raisins, one-half cup butter. Pour milk twenty Add slightly beaten, allspice, salt and butter. Parboil raisins until soft, add to mixture, turn into buttered pudding dish, bake slowly two and one-half hours! Stir once to prevent settling. Serve with sweet sauce.

From Larkin Housewives' Cook Book, 1915, page 91. Read from the scan by computer, so a word may be off; the page itself shows the original.

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flour, two teaspoons baking powda-, one cup sugar, two eggs, one cup each of chopped dates and Mix as a cake. Put dates and walnuts through a Larkin Food-Chopper and add This may be spread in pie-pans and baked one-half hour in a moderate oven, but I prefer to put it into small cups and steam three-fourths of an hour in a Larkin Steam Cooker. Will serve six people. with whipped cream. ^^^ p ^ qvergard, Albert Lea, Minn.

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One-third cup butter, one cup sugar, two eggs, one-half cup milk, one and one-half cups flour, one and one-half teaspoons baking powder, one cup raw cranberries, lemon extract. Mix as for layer cake. Add cranberries and flavoring extract in medium oven. Serve warm with hard or sweet sauce. ^^^^ q^^ Newland, Hoopeston, III. Us'eLe^d Measurements Only.

From Larkin Housewives' Cook Book, 1915, page 91. Read from the scan by computer, so a word may be off; the page itself shows the original.

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fresh rhubarb. Do not remove the skin, cut in oneinch until you have Put a pudding dish with four or five sHces of buttered bread cut in cubes and one cup twenty in moderate Cover the pudding during the first ten minutes and then you will need no water as the rhubarb is juicy.

From Larkin Housewives' Cook Book, 1915, page 92. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To one quart new milk add washed in Add tablespoons sugar and a pinch of salt.

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Stir all together, in a moderate oven and bake two once during the first hour. One and one-half cups raisins may be added if liked. They are not necessary however.

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Put one-half cup Larkin Comet Rice into double-boiler with two cups sweet milk. Cook until quite soft. Add one-fourth cup Larkin Raisins and one-fourth teaspoon nutmeg. twenty minutes. Then add one egg beaten with one-half cup Cook three minutes. Serve hot or cold.

From Larkin Housewives' Cook Book, 1915, page 93. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash and soak three-fourths cup tapioca in two cups milk or for several When ready to bake add another two cups one-third cup sugar, one pinch and teaspoon nutmeg or any extract and one and one-quarter hours. If you can spare it, beat one egg and add to the pudding fifteen minutes before serving.

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Mix together one-third cup tapioca and one-fourth cup Indian meal and stir while sprinkling into one quart scalded milk. and cook until the tapioca becomes transparent, then stir into the pudding one cup molasses, one-half teaspoon salt, two tablespoons butter and turn into a buttered baking dish. Pour over the top one and one-half cups cold milk and set in the oven without stirring. Bake about an hour. Serve with or without cream.

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One cup Larkin Pearl Tapioca, one-half teaspoon salt, one-half cup sugar, one-half teaspoon nutmeg and five apples. the tapioca in cold water, soak over night in six cups water.

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salt and sugar. one hour. Put a layer of tapioca in a baking dish, then a layer of apples pared and sliced. Sprinkle with nutmeg and sugar. Cover with tapioca and bake until apples are tender '(about Serve with whipped or plain cream. This is very pretty if the tapioca is colored a red

From Larkin Housewives' Cook Book, 1915, page 93. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one cup Larkin Pearl Tapioca, cover with water, soak In the morning add until clear. Add one pint diced pineapple, juice of two lemons and one cup sugar. Take from the fire, fold in whites of three eggs beaten quite Serve with whipped cream or sweet This is fine.,, »t»«- i^

From Larkin Housewives' Cook Book, 1915, page 93. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put one-fourth cup Larkin Pearl Tapioca into double-boiler. Cover with cold water and soak one hour. off water, add two cups milk and cook until tapioca is soft and transparent. Add the yolks of two eggs beaten with one-third cup Add Add part of the tapioca mixture to the Put back into sauce-pan. for three minutes or it thickens.

From Larkin Housewives' Cook Book, 1915, page 94. Read from the scan by computer, so a word may be off; the page itself shows the original.

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In a quart pudding-dish arrange alternate layers of sliced apples and bread-crumbs; season each layer with bits of butter, a little sugar and a pinch each of ground cinnamon, cloves and allspice. When the dish is full pour over it one-half cup each of molasses and water mixed; cover the top with crumbs. the dish in a pan containing hot water and bake three-fourths of an hour. Serve with any sweet sauce.,

From Larkin Housewives' Cook Book, 1915, page 94. Read from the scan by computer, so a word may be off; the page itself shows the original.

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- - Four tablespoons each of sugar and corn starch, one cup of left-over Larkin Coffee, one cup milk, one-fourth teaspoon salt. Mix corn starch and sugar with a little of the cold milk.

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Make a biscuit crust with two cups Larkin Flour sifted twice with two teaspoons baking powder and one-half teaspoon salt; rub in two tablespoons each of butter and

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one-half cup milk, use a little flour to keep it from sticking to the hands and put into a pie-tin. Bake in a quick oven. done, split apart and spread strawberries prepared as follows: To one quart berries allow one cup sugar; mash sugar and berries. Let stand an hour or two. Before using, beat the white of one egg and stir into the berries. Spread between the cake, put a generous supply on top and cover the whole with whipped cream.

From Larkin Housewives' Cook Book, 1915, page 94. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Heat one and one-half cups milk in a double-boiler; add one-half cup sugar. Mix six tablespoons Larkin Corn Starch with onehalf cup milk, add to the scalded milk, stir until it thickens. Cook ten minutes, add one-half teaspoon Larkin Vanilla Flavoring Extract and one-fourth teaspoon Larkin (the blanc mange may be colored a light pink with Larkin Cherry-Red

From Larkin Housewives' Cook Book, 1915, page 95. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Rye eind Raspberries Dilute one cup rye flour with one cup water or milk. Add two scalded milk, one three-fourths cup in double-boiler one hour or in fireless cooker several hours. Serve with ripe raspberries and milk or cream. A delicious and wholesome dessert or breakfast dish.

From Larkin Housewives' Cook Book, 1915, page 95. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Prepare one package Larkin Orange Jelly Dessert using the juice from one can of Larkin Pineapple and water sufficient to make one*and one-half cups; add one-half cup sugar, the juice of one lemon and enough Larkin Cherry-Red Culinary

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Cut one-half pound each of Larkin Marshmallows and walnuts in small pieces. Whip one-half pint cream, sweeten and flavor to Serve in sherbet glasses with a tiny piece of jelly or a Maraschino cherry on top.

From Larkin Housewives' Cook Book, 1915, page 95. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Soak one-fourth box of Larkin Gelatine in cold water until soft. Dissolve in one cup hot milk, add one-third cup sugar and onehalf teaspoon vanilla. When gelatine is beginning to thicken, stir it up and fold in lightly one pint whipped cream to which has been added one cup maple syrup and one-half cup chopped walnut meats. Put on ice and serve when firm.

From Larkin Housewives' Cook Book, 1915, page 96. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil one-fourth cup Larkin off the water, add one pint milk, one-half cup sugar; when quite hot, add two tablespoons gelatine softened in one-half cup water. Stir over the fire two minutes. Set aside to When cool in one-half pint whipped cream flavored with one teaspoon Larkin Pour into a mold. Serve with caimed strawberries, raspberries or peaches. j^^^ ^^^ C. Balcom, Natick, Mass.

From Larkin Housewives' Cook Book, 1915, page 96. Read from the scan by computer, so a word may be off; the page itself shows the original.

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plain jelly with one-half package Larkin Gelatine; when beginning to set add the prunes and the stiffly beaten white of one egg. Serve with cream or custard sauce.

From Larkin Housewives' Cook Book, 1915, page 96. Read from the scan by computer, so a word may be off; the page itself shows the original.

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moderate oven. Make a sauce with one and one-half cups of milk, one-half cup sugar, one and one-half tablespoons Larkin Com Starch and one egg.

From Larkin Housewives' Cook Book, 1915, page 96. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Prepare one box of Larkin Gelatine according to directions, put away to chill. When just setting beat up gelatine with a fork or egg-beater and add one and one-half pounds of Larkin Marshmallows cut in small pieces, one dozen macaroons crumbled the hands, or clipped scissors in small one-quarter of almonds coarsely well mixed in ["one and one-half pints of cream whipped quite stiff and flavored with any extract. When quite firm it is ready to serve. These quantities will serve twenty people. ' •

From Larkin Housewives' Cook Book, 1915, page 96. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Moisten the cpntents of one package Larkin Prepared Pudding in three-fourths cup cold milk. Scald the remainder of a quart of milk; into it stir the moistened powder. Cook ten minutes. Remove from fire, stir in two eggs beaten light and one quart Add one-fourth teaspoon salt and one of any extract. If you can spare it, add one cup cream.

From Larkin Housewives' Cook Book, 1915, page 97. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Scald two quairts milk. Beat the yolks of six eggs and two Add them to the scalded Stir and cook for ten minutes, take from the fire and add one pint cream. Stir constantly for two minutes, then add one-half cup Larkin Ground Coffee and stand on the stove until thoroughly heated. Stand aside until cool. Strain and freeze.

From Larkin Housewives' Cook Book, 1915, page 98. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Oremge Ice-Cre£un Use two pint-size cans of Larkin Evaporated Milk; add an equal amount of water that has previously been boiled and cooled and one pound

From Larkin Housewives' Cook Book, 1915, page 98. Read from the scan by computer, so a word may be off; the page itself shows the original.

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of four lemons, rind one quart water, three cups Larkin Sugar, one-fourth package Larkin Gelatine, one teaspoon Larkin Vanilla Flavoring Extract, white of one egg. To the lemon juice and rind, add the sugar.

From Larkin Housewives' Cook Book, 1915, page 98. Read from the scan by computer, so a word may be off; the page itself shows the original.

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• gelatine in one-half cup cold water. Dissolve by standing in a pan of hot water. Thoroughly mix all ingredients and when partly frozen add the stiffly-beaten white of egg.

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Two quarts of six oranges and one large lemon, to sweeten, Mix juice and Stir constantly while adding milk; freeze and serve.

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One quart canned peaches, one quart cream, one and one-half pints water, two cups sugar, whites of three eggs.

From Larkin Housewives' Cook Book, 1915, page 99. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put one ounce or square of unsweetened chocolate into a small sauce-pan with one-fourth cup sugar; add one tablespoon boiling water, and stir over the fire until smooth. Add a few spoons of cream to this mixture and whip the remainder of a pint of cream until quite Sweeten the cream with three-fourths cup sugar; add one tablespoon vanilla extract and the chocolate to the cream. Pour into chilled mold and pack in a woodea pail for three hours using equal parts of ice and salt.

From Larkin Housewives' Cook Book, 1915, page 99. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Whip one pint cream; add one pint Larkin Canned Fruit or preserves and mix well with cream; pack in ice or snow and leave three or four hours.

From Larkin Housewives' Cook Book, 1915, page 99. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Dilute six tablespoons com starch in cold milk, scald the balance of pints in double-boiler; add com ten Add yolks of three eggs; cook three minutes, then add stifHy-beaten whites. Remove from the fire; add two cups

From Larkin Housewives' Cook Book, 1915, page 99. Read from the scan by computer, so a word may be off; the page itself shows the original.

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When quite cold add one pint cream; one tablespoon vanilla extract and one cup hickory or walnut meats finely chopped or put through food-chopper. The nuts are not necessary but improve the flavor. Freeze when quite cold.

From Larkin Housewives' Cook Book, 1915, page 99. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two and one-half cups pastry flour, one and one-half teaspoons cup water, one-half pound cheese (put through food-chopper) one paprika, two-thirds cup shortening.

From Larkin Housewives' Cook Book, 1915, page 101. Read from the scan by computer, so a word may be off; the page itself shows the original.

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as for pastry. Cut in strips five inches long and one-fourth inch wide. Bake eight minutes in hot oven. Pile log-cabin fashion and serve with sala!d or coffee. These quantities make ninety cheese straws. j^^^ ^^^ Navies, Remsen. N. Y.

From Larkin Housewives' Cook Book, 1915, page 101. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One-fourth pound butter, six eggs well beaten, juice and grated rind of three lemons. Mix and put over a slow fire, all the time. When thick as honey add two cups sugar and cook a longer. Pour into jars, seal and it will keep for six months. If it is not required to keep, use less sugar. makes a nice filling for tarts or jelly cakes. Mrs. F. Richardson, Santa Rosa, Fla, Lemon 3ponge Pie One cup sugar, three tablespoons yolks of two eggs. Beat these together. Add juice and grated rind of one lemon, three tablespoons flour, mix all together, add one cup milk and the stiffly-beaten whites of the eggs. Bake three-fourths of an hour in slow oven using only one crust.

From Larkin Housewives' Cook Book, 1915, page 101. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One lemon, one cup sugar, three tablespoons corn starch, two eggs, one pint hot water, one tablespoon butter. Dilute corn in cold water, put sugar, butter and grated rind and juice of lemon into a sauce-pan, add corn starch and cook for ten minutes; then add the yolks of eggs slightly beaten, cook until thickened, cool, pour into pie-shell, beat whites of eggs very stiff, add two tablespoons sugar, spread on top of pie and brown slightly in cool oven.

From Larkin Housewives' Cook Book, 1915, page 102. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One cup sugar, one cup cold water, one cup fine bread-crumbs (or one thick slice of bread),' juice and rind of one lemon, two eggs, pinch of salt, two tablespoons butter. Cover the bread with the water, leave for twenty minutes, add the egg yolks slightly beaten, juice and rind of lemon, butter, salt and sugar. Mix thoroughly, line a pie-plate with good pastry, pour in the filling, bake thirty minutes in hot oven, cover with meringue made with whites of two eggs and two tablespoons sugar. have used this recipe for thirty-eight years.

From Larkin Housewives' Cook Book, 1915, page 102. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Stir together one cup stewed rhubarb, two cups boiling water, one-half cups Larkin Sugar, add eight

From Larkin Housewives' Cook Book, 1915, page 102. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Whether for a pie or to bake plain in a dish, allow three eggs to every pint of milk with one-third cup of sugar; beat sufficiently to mix; flavor with one-half teaspoon vanilla or a little nutmeg. Bake in slow oven. One-half cup Larkin Shredded Cocoanut may be sprinkled over custard if liked.

From Larkin Housewives' Cook Book, 1915, page 103. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cover two deep pie-pans with a rich crust, pinch here and there and bake in a hot oven. Mix together one-third cup flour with three-fourths cup sugar and a pinch of Add one scalded milk and five minutes, add the beaten yolks of two eggs gradually to thickened milk. Cook a few minutes stirring constantly. Set aside to cool, add one teaspoon orange extract and fill prepared crusts. Make a meringue of the whites of the eggs whipped' very stiff, and one-fourth cup of sugar, spread on pies and set in to brown. For banzuia pie add bananas to the For cocoanut add cup Larkin Shredded Cocoanut.

From Larkin Housewives' Cook Book, 1915, page 103. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Add two cups scalded milk, one tablespoon butter. Cook in double-boiler ten minutes, take front fire, add one teaspoon Larkin Lemon Flavoring Extract. Pour into baked pie-crust and sprinkle top with

From Larkin Housewives' Cook Book, 1915, page 103. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One cup raisins, one and one-half cups rhubarb cut very small> one cup sugar, one-half teaspoon Larkin Salt, one tablespoon flour, (rolled cracker may be used instead of flpur if preferred), one ^g. Mix thoroughly and bake in two crusts. Mrs. Florence G. Chi;pman, AttleborO) Mass.

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Mix together yolks eggs, two tablespoons flour, one cup sugar, add one cup ripe red currants mashed.

From Larkin Housewives' Cook Book, 1915, page 104. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cook three-fourths cup dates with two cups milk for twenty Strain, rub through a sieve. Add two beaten eggs and one-fourth teaspoon salt and a few grains of nutmeg.

From Larkin Housewives' Cook Book, 1915, page 104. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put one cup molasses, one cup sugar, the grated rind of one lemon, one-half pound Larkin Figs cut fine or put through food-chopper, and two cups water, into double-boiler; cook for twenty minutes. Thicken with four tablespoons flour, add one beaten egg.

From Larkin Housewives' Cook Book, 1915, page 104. Read from the scan by computer, so a word may be off; the page itself shows the original.

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one-half pound prunes without sugar, remove stones, cut prunes in quarters, and mix with one-half cup sugar. Add one tablespoon lemon juice. Cook down the prune juice until you have about three tablespoons. Spread pie-pan with pastry, cover with prunes, pour over the juice, dot with butter, dredge with flour, put on upper crust and bake in hot oven.

From Larkin Housewives' Cook Book, 1915, page 104. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Stew gently one-half pound Larkin Prunes which have been soaked over night. Stone and mash prunes through a colander. Add to the cup of pulp one cup thin cream (or milk). Mix one

From Larkin Housewives' Cook Book, 1915, page 104. Read from the scan by computer, so a word may be off; the page itself shows the original.

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one-third cup of Larkin Granulated Sugar, add the yolks of two well-beaten eggs and one teaspoon of Larkin

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pie-plate with piecrust, fill with mixture and bake quickly. Beat the whites of the eggs stiff, add two tablespoons granulated sugar, spread over the pie, return the pie to the oven and brown lightly. This IS dehcious.

From Larkin Housewives' Cook Book, 1915, page 104. Read from the scan by computer, so a word may be off; the page itself shows the original.

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raisins, one cup cranberries, one-half cup hot water, one cup sugar, one tablespoon flour, one teaspoon Larkin Pour the hot water over the raisins and cranberries and cook till the cranberries burst, then add the sugar and Take from the fire, add the Bake with two crusts. This makes one pie. If you wish, the cranberries may be cut open and washed in cold water to remove seeds.

From Larkin Housewives' Cook Book, 1915, page 105. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put one cup Larkin Pineapple cut in dice, one cup water or pineapple juice and one-half cup sugar into a sauce-pan.

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Add one cup grated raw carrots, to one cup sweet milk, one tablespoon melted butter, one teaspoon Larkin Cinnamon, onehalf teaspoon Larkin Ginger, beat together the yolks of two and cup one crust. Use whites of two eggs and little sugar for frosting.

From Larkin Housewives' Cook Book, 1915, page 105. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cook one-half cup Larkin Rice with milk in double-boilef until tender, add sugar to taste, take from fire and cool. Now beat six eggs until light, flavor with Larkin Vanilla or Lemon, add eggs to rice and mix all together. It will be like a thin custard. Make a good pie-crust using Larkin

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Cocoanut Pie without Crust Beat two eggs, add two tablespoons sugar and four tablespoons flour smoothed with a little milk. Add the balance of pint of milk, one cup Larkin Shredded Cocoanut, one-fourth teaPut into.a pie-pan and bake in moderate oven. Insert a knife on the side and it is done it will have formed a crust. is quickly made and is very good. ^^^^j j^ Stephens, Jersey City, N. J.

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One pint milk, one cup Larkin Shredded Cocoanut, one-half cup sugar, yolks of three eggs. Beat yolks with sugar and then stir in milk and cocoanut, fill crust even full, bake in medium oven. Beat whites of eggs to a stiff froth and add three tablespoons powdered spread pie and a light brown.

From Larkin Housewives' Cook Book, 1915, page 106. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix sugar and flour together, add the water gradually and stir over the fire until thick. Add the egg yolks and butter, then vanilla. Fill baked crust, beat the whites of eggs to a stiff froth, add two tablespoons sugar. Put this on top and brown in slow oven.

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Melt one ounce Larkin Unsweetened in add one cup granulated sugar and two tablespoons Larkin Corn Starch mixed together. Cook ten minutes, add beaten yolks and two tablespoons butter. Flavor with one teaspoon larkin Vanilla. Make a meringue with whites of eggs and sugar, brown daintily. are scarce use double quantity of corn starch and leave out eggs.

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Heat one cup milk in a double-boiler, add one-third cup sugar and two teaspoons butter. Mix two tablespoons corn starch, one-half teaspoon each of cinnamon and allspice with a cold milk. Cook three minutes, then add yolks of two eggs, cook two minutes longer and pour into a baked pie-shell. Beat the egg whites, add sugar and brown in oven.

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Mix five tablespoons flour with one-half cup buttermilk until smooth. Beat two mixed, add three-fourths cup sugar and four tablespoons butter, add one and one-half cups buttermilk, one lemon Mix Line a large pie-pan with pastry and pour in the custard, bake in moderate oven. Larkin Shredded Cocoanut sprinkled over the pie gives a pretty finish. ^mma M. Suttle, Galeton. Pa.

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One egg, three tablespoons Larkin Cider Vinegar, one teaspoon Larkin Lemon Flavoring Extract, four tablespoons flour, one cup sugar, one cup water. Mix sugar and flour thoroughly together, then add boiling water, cook five minutes, add egg well beaten, cook in double-boiler two minutes, add lemon and vinegar, put into pie-crust which should be already baked. If preferred the yolk only may be used in the pie and the white ° '

From Larkin Housewives' Cook Book, 1915, page 107. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two pounds beef from the shoulder, one pound suet, five pounds apples, one pound mixed candied peel, three pounds raisins, two pounds currants, two and one-half pounds brown sugar, two tablespoons Larkin Cinnamon, one tablespoon each of cloves, allspice, salt and nutmeg, one quart cider and one pint Cook the beef until tender. When cool put through, the food-chopper. Also the suet. Peel the apples and chop, not too fine (be sure you have five pounds after they are chopped) steam the candied peel awhile over hot water, then shave off in strips. Pick over the raisins, wash the currants, add the sugar and mix all the ingredients together (I always use cider that has been boiled down). If it is too stiff you can add more Do not cook but put into glass jars and seal up and it is ready for use. This is fine and will keep all through ' the winter months. j^^^ ^^^^^ Herington, Kans.

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Chop one peck green tomatoes or put them foodchopper using coarse cutter, drain off juice and add as much water as there was juice; also add five pounds brown sugar and two pounds chopped Larkin Cook slowly until the tomatoes are tender, then add two tablespoons each of Larkin Cloves, Cinnamon,

From Larkin Housewives' Cook Book, 1915, page 108. Read from the scan by computer, so a word may be off; the page itself shows the original.

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one cup Boil about 45 minutes, stir frequently, then add six large sour apples that have been peeled, cored and chopped. When the apples are done, the mince-meat is ready for the jars. Seal while hot. You will find this very delicious for pies.

From Larkin Housewives' Cook Book, 1915, page 108. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take two cups Larkin Canned Pumpkin, two cups milk, onecup ginger and nutmeg, one teaspoon cinnamon, one-half teaspoon salt and two eggs. Beat eggs with sugar and spices, mix all together; bake in moderate oven about forty-five minutes. Squash pie is made in exactly e same w y. ^j^ Viana J. Luchringer, Great Barrington, Mass.

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Put one cup Larkin Canned Tomatoes into a sauce-pan with one cup water, two whole cloves, four peppercorns, two sprigs parsley, one

From Larkin Housewives' Cook Book, 1915, page 109. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One pint water, one pint sugar. Boil five minutes, then add one quart cranberries and boil fifteen minutes. Place on back of stove for one hour. They are then ready to serve.

From Larkin Housewives' Cook Book, 1915, page 109. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Melt one tablespoon butter and two of Larkin Peanut Butter in a small sauce-pan. When softened, add three tablespoon? flour and two cups milk. Stir until boiling, cook five minutes, add half a teaspoon Larkin Salt and a little pepper. is sufficient to serve with two cups boiled macaroni or noodles. Delicious with plain, boiled or steamed rice.

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butter, stir in the flour and cook until bubbling, add the milk, stir constantly over the fire until it reaches the boiling poiat; add the salt and pepper and it is ready for use.

From Larkin Housewives' Cook Book, 1915, page 109. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One pound apples (or four medium size), one-half pint water, one-half cup sugar. Quarter and core the apples, do not pare them, add the water, cover sauce-pan and bring to the boiling point. Press through a colander, add the then turn out to cool. Serve with duck, goose or roasted pork.

From Larkin Housewives' Cook Book, 1915, page 109. Read from the scan by computer, so a word may be off; the page itself shows the original.

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is made by adding two hard-boiled eggs, chopped fine, to one pint cream sauce.

From Larkin Housewives' Cook Book, 1915, page 110. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make in exactly the same way as cream sauce rising water in place of milk. With the addition of one tablespoon vinegar, this makes a good fish sauce.

From Larkin Housewives' Cook Book, 1915, page 110. Read from the scan by computer, so a word may be off; the page itself shows the original.

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of capers. Serve with boiled mutton. V£uiilla Sauce Mix one-half cup sugar and one tablespoon corn starch; add gradually one cup boiling water, stirring constantly; boil ten minutes, remove from fire; add two tablespoons butter and one teaspoon vanilla or any other extract.

From Larkin Housewives' Cook Book, 1915, page 110. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Blend two tablespoons corn starch with one cup sugar, add gradually one and one-half cups hot water, stirring, constantly. Cook ten minutes then add one-fourth cup butter, the beaten yolks of two eggs and the grated rind and juice of one lemon.,

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One-half cup sugar, one cup boiling water, one tablespoon cog,-' starch or one and one-half tablespoons flour, two tablespoti^J'j butter, one and one-half tablespoons lemon juice, few grating^ of nutmeg. Mix sugar and corn starch, add water gradually, stirring constantly; ten minutes, remove from fire, add butter, lemon juice and nutmeg. If you have no fresh lemoins, use Larkin Lemon/ Flavoring

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Mix together two cups sugar, one egg, two tablespoons cream, one tablespoon soft butter and one-half teaspoon orange extract. Serve with any plain pudding.

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Beat whites of two eggs, until light. Add one-half cup sugar and beat until stiff. Whip one-half cup thick sweet cream, add to sauce with one teaspoon vanilla or any extract. Mrs. Philip C. Story, Three Rivers, Mass,

From Larkin Housewives' Cook Book, 1915, page 112. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two tablespoons Larkin Corn Starch, two tablespoons sugar, two cups milk, one teaspoon Larkin Mix corn starch and sugar, add hot ten Add vanilla and stifHy-beaten whites of eggs. Serve with any pudding that requires cream.

From Larkin Housewives' Cook Book, 1915, page 112. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two ounces chocolate, two cups milk, one-half cup sugar, two tablespoons corn starch, one teaspoon vanilla. Put milk into a double-boiler with the chocolate, stir until smooth and melted, moisten the corn starch with a little cold milk; add hot milk, cook until smooth and thick; add the sugar; take from the fire and add vanilla. Serve with cottage pudding or blanc mange. (A.

From Larkin Housewives' Cook Book, 1915, page 112. Read from the scan by computer, so a word may be off; the page itself shows the original.

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"^0r~Tfci. One-half cup butter, one cup powdered sugar, one-half teaspoon Sv? ^^lemon and vanilla extract mixed, or a little nutmeg. i^v'*-"'^ butter, add sugar and gradually. Form into a J"^ and slice or serve by the spoonful.

From Larkin Housewives' Cook Book, 1915, page 112. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To one-pint can of fruit allow one cup whipping cream. the fruit and rub through a sieve, whip the cream and fold into '•[" the pulp; sweeten if necessary. Apricots, strawberries or rcispberries may be used. Delicious with plain layer cake or hot "* biscuits. w Tj-.J,, uioi,uiLD.

From Larkin Housewives' Cook Book, 1915, page 112. Read from the scan by computer, so a word may be off; the page itself shows the original.

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ripe tomatoes. Cut in four pieces and boil until soft. Remove from fire and when enough to handle; through a coarse sieve. Measure, and to every five quarts of juice allow one and one-half pints vinegar, one tablespoon blacU pepper, one and one-half tablespoons each cinnamon and cloves, one-half tablespoon mustard, and two and one-half tablespoons Mix the mustard in two tablespoons cold water; add to other ingredients. Put on fire to After bpiling one-half hour add one and two-thirds cups granulated sugar, ^oil down to about the original quantity.

From Larkin Housewives' Cook Book, 1915, page 113. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Three feblespoons each Larkin Mustard and Sugar. Beat «»e^ egg light, mix smooth with one cup diluted vinegar, cook s few minutes, add one tablespoon butter as you remove from stove

From Larkin Housewives' Cook Book, 1915, page 113. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare off very carefully the green part of the rind of a good ripe watermelon, trim off all the red part, cut in pieces two inches in length, place in a porcelain-lined or aluminum kettle. To each quart of rind use one teaspoon salt, and water to neiariy Boil until tender enough to pierce with a silver fork, or leave in fireless cooker over night. Pour into a colander to drain, dry a few pieces at a time by pressing gently in a crash towel. Make a syrup allowing one quart best cider vinegar to three pounds sugar. Make two small cheese-cloth bags, piit into each one teaspoon Larkin Cloves and two tablespbotis Larkin Cinnamon, drop these into the syrup and let it up, then skim. Put in the melon rind and cook fifteen minutes. Fill sterilized jars with the rind, cover with the boiling syrup, place spice bag on top and seal tight.

From Larkin Housewives' Cook Book, 1915, page 113. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take twenty-four large tomatoes, two red peppers, two green peppers, four large onions, three heads celery, two cups Larkin one cup sugar, one teaspoon Larkin Cinnamon. Put tomatoes, onions, celery and peppers through Larjkin Food-Chopper using coarse cutter. Add the vinegar, sugar and spice and boil for one hour. Very good with cold meat, ht t «» ht ' °

From Larkin Housewives' Cook Book, 1915, page 114. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Chop fine one-half peck ripe tomatoes, three heads celery and two red peppers with the seeds removed; add one cup brown sugar, one-half cup salt, one tablespoon Larkin Black Pepper, onfe teaspoon each ground mace, cloves and cinnamon, twothirds cup black and white mustard seed mixed, one cup grated horferadish and one quart Mix all well together. Put up in jars or bottles. Keep one "month before

From Larkin Housewives' Cook Book, 1915, page 114. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Bo«.e»ic Sauce cabbage, two quarts green six large Otlions, two ounces white mustard seed, one-half ounce celery seed, ofle-half ounce tumeric, three red peppers, two pounds granulated sugar, eight tablespoons salt, two quarts vinegar. Put cabbage, tomatoes and onions through fpod-dhopper; add all the ingredients and for thirty minutes. Seal while Kot. This makes five quarts.

From Larkin Housewives' Cook Book, 1915, page 114. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Fill a quart jar with nice plump cherries, put one tablespoon Larkin Salt on top and fill jar with white-wine vinegar and seal up. Do not remove the stones. These are ready for use in a few days. This recipe is worth trying.

From Larkin Housewives' Cook Book, 1915, page 115. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Stone and cover any amount of cherries with vinegar. Let stand all night. In the morning drain off vinegar, put cherries* into stone jar and add one pound sugar to every pound dE cherries. Let stand, nine days stirring to four, times daily. On tjie ninth day bottle and seal.

From Larkin Housewives' Cook Book, 1915, page 115. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut cucumbers in halves lengthwise. Cover with alum water, allowing two teaspoons powdered alum to each quart of water. Heat gradually to boiling point; then let stand on back of range two hours. Remove from alum water and chill in ice-water, Make syrup by five minutes two pounds sugar, one • pint vinegar with two tablespoons each whole cloves and stick cinnamon tied in a piece of muslin. Add cucumbers and cook ten Remove cucumbers to a stone jar and in the syrup. Scald syrup three successive mornings and return to cucumbers. ^^^ j^^^ ^ g^p^g^ Detroit, Mich.

From Larkin Housewives' Cook Book, 1915, page 116. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To one gallon Larkin Vinegar add one cup each mustard, black salt and sugar. Put into a jar and mix well. the cucumbers and wipe dry. Place in the vinegar. is enpugh for two gallons of cucumbers. They are fine.

From Larkin Housewives' Cook Book, 1915, page 116. Read from the scan by computer, so a word may be off; the page itself shows the original.

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sliced cucumbers with boiling hot water and when cold drain and cover with a weak brine. Let stand In the morning drain. Th^^i add teaspoon each of cloves, allspice and C-'^^^'Y seed, two teaspoons dnnamon, one-half cup Larkin G-iive* Oil, one-half cup sugar, one-half cup mustard p^ed, one dozen onions and cold vinegar enough to cover thoroughly. Mix well and can.

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U^oked Cucumber Relish Pare six large fresh cucumbers and chop fine, add one tablespoon salt, drain cucumbers in a colander one hour, add three small ^nions choppwi fine, one teaspoon Larkin White Pepper, one piijt whit^-wine vinegar; all weU together, put into glass jars or bottles, seal air-tight and let stand one month before

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One gallon cucumbers, one gallon green gallon onions, one-half gallon cabbage. Cut each separately in small pieces. Add one-half pint salt to one gallon water; soak over night. Drain and add the following: Three quarts Larkin Vinegar, one quart sugar, four tablespoons dry Larkin Mustard, one and one-half tablespoons tumeric, one tablespoon Lkrkin Cinnamon moistened with a little vinegar. Cook imtil tender, will keep without sealing. ^^^ j^^^ ^reith. Lincoln, Nbbe.

From Larkin Housewives' Cook Book, 1915, page 117. Read from the scan by computer, so a word may be off; the page itself shows the original.

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pounds brown sugar. all together one houi-, theil add:. Eight quarts ripe tomatoes, three heads finely chopped celety; one pint horseradish, boil another fifteen ijiinutes after,:««4iitQh add: One tablespoon each of cloves and mustard, two tablespoons each white mustard seed, allspicje and ginger. Mi^ ?M thoroughly, put up in jars and seal. Use l.arlEin spices, sugar and vinegar.

From Larkin Housewives' Cook Book, 1915, page 117. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Chop one quart cooked beets and one quart raw cabbage, adi^ one cup grated horseradish, one cup granulated sugar, one tablespoon Larkin Salt, one-half teaspoon Lafkin Black Pefiparii Add only enough vinegar to moistetn. «.;,

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The important points in canning are to have the fruit in good condition, the syrup clear, rightly proportioned and hot, the jars hot before putting in the fruit and then filled to overflowing. Keep jars in hot water until needed to fill, stand themcin a pan on a folded cloth with a little hot water in the pan. A wide-mouthed funnel is a great aid when doing the work. Have the covers for the jars in another dish of hot water; dip the rubbers as you place them on the jars. To can small fruits it is better to put the fruit into jars, then pour over the hot syrup and lay on the covers but do not screw down. Put some slats of wood into a wash-boiler so that the jars will stand steady, stand the jars upon them and pour enough warm water into the wash-boiler to come about half way up. Let the water boil five minutes, then take out the ja,ra and screw tight. Always open fruit some time using; the flavor will be much improved by so doing.

From Larkin Housewives' Cook Book, 1915, page 118. Read from the scan by computer, so a word may be off; the page itself shows the original.

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...One pound of sugar to one, pint of water is a good general • jnlle to follow.

From Larkin Housewives' Cook Book, 1915, page 118. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To twelve pints string beans, add one pint salt'With^wat^t enough to cover beans. Boil until half done. Put into glass jars and cover with brine in which beans have been, cooked^ Seal while hot. j^^^^ John H. Denker, LA^im.n, MiNK.i

From Larkin Housewives' Cook Book, 1915, page 119. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash glasses and put into a kettle of cold water; place on range aiid heat water gradually to point.

From Larkin Housewives' Cook Book, 1915, page 120. Read from the scan by computer, so a word may be off; the page itself shows the original.

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. Tp a full pint of stoned cherries take one and one-fourth cups Boil twenty minutes and turn out into a crock to cool. ^^eii coid, put into jars. Boil only one quart of fruit at a time. •' ',,

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Weigh the strawberries, take as much sugar as fruit, put on stove, bring to a boil, have large meat platters ready to pu^ fruit on and stand in the sun all day. The sun draws out the *< water and the berries retain their full size. If the sun sh6uld not shine all dayj put out the fruit a second day, then put inte glass jars. One trial' will convince any cook how delicious and, easy these preserves are. Cherries can be cooked likewise. If it is not possible to put the fruit outside in the sun, cook/for five minutes and then seal. ^^_ p^^ ^ ^^^^ Locisville; Ky.

From Larkin Housewives' Cook Book, 1915, page 121. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take six pounds rhubarb cut in small pieces, one pound sundried figs, cut in strips or put throng'li food-chopper, one-hall pound English walnuts and five pounds sugar. Put th^/sug^r! over rhubarb, in the morning voak Afam thick, then add figs. Cook another thirty minutes, add walnuts,, coarsely chopped, and remove from, fii-e. Put into jelly glasses r and, when cover with paraffin.

From Larkin Housewives' Cook Book, 1915, page 121. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Use rule for any Stew two and one-half quarts plums with one and one-half cups water until very soft. through a colander, mash with a wooden spoon. Add as much granulated sugai;- as you have pulp. ' Put through food-chopper two oranges, on% small lemon, one pound seeded raisins, onehalf pound walnut meats and one-half pound sun-dried figs. Use rind of oranges and lemon as well as pulp. all fifteen minutes, being careful not to burn. is "'. delicious for sandwiches or to se.rve with Chicken or Turkey.

From Larkin Housewives' Cook Book, 1915, page 122. Read from the scan by computer, so a word may be off; the page itself shows the original.

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put them a preserving kettle -«with one^^ound seeded cut in halves, three pounds sugar and lemons. Peel the lemons very thin; remove the white pith and seeds and cut in thin slices. Boil to a thick jam. If you like spice, add one teaspoon Larkin Cinnamon and one-half teaspoon Larkin

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Shred one thin-skinned orange and one thin-skinned lemon With a paring knife. Put into a New Idea Kettle (No. 210). To each measure of shredded fruit take three of water, cover • and set aside for twenty-four hours, xPut on fire and fifteen Set aside for another twenty-four.. Measure intents in kettle. To every seven cups, of pulp use eight cups of Larkin Granulated Sugar (buy sugar in a twentyfiye pound bag). it jells which will be in about twenty minutes, pour jelly glasses, cover with paraffin. One orange and one lemon with quantities given will make.sevrai glasses of« marmalade at a cost of less than cents agass.,j

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Wash and cut up without removing the skin, seven pouii^s rhubarb. Put the kettle with five pounds sugar, «rie seeded raisins and two oranges thinly until vtery thick taking care not to let it bum. Put into glasses and seal. j^^^ ^

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«,--,- Eight pounds pears, six pounds Larkin Sugar, thr^fe" lemons, one quart cold water, one-eighth pound ginger root.

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For six cups of boiled coffee mix three-fourths cup ground coffee, one-third of the white of an egg and one-half cup cold water in the coffee-pot. Pour over this one quart boiling water, Stir again and stand pn back of stove, where it will not boil, for ten minutes. Be careful to see that the coffee spout is free from grounds before pouring. Never boil coffee furiously or the true flavor will be

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Coffee without Egg Allow two tablespoons of coffee for each cup. Scald the coffeepot. Pour boiling water on the coffee and boil five minutes. •Set it back where it will keep hot, but not boil.

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coffee and cold water may be put together lii the pot over night and brought to the boiling point in. the morning. To use a Larkin Percolator is much the best and easiest method. icald the teapot and use two teaspoons of tea to each pint of boiling water; stir the tea and it is ready to serve. Never use aihetal pot for tea, as the tannic acid acts on the metal, making the tea unwholesome.

From Larkin Housewives' Cook Book, 1915, page 124. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Scald three cups nlilk in a Larkin Double-Boiler. Mix thoroughly three tablespoons Larkin Cocoa with two tablespoons sugar, a few grains of salt and add, while stirring constantly, one cup boiling water. Boil three minutes and pour into the hot milk. Beat several minutes with a wire whisk or egg-beater. This is called milling and wiU prevent a scum from rising. with one^half teaspoon vanilla extract. Use whipped cream or a maKi^nalW in each cup. ~ ^ula Breeden, Haskell, Okla.

From Larkin Housewives' Cook Book, 1915, page 124. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two ounces Larkin Unsweetened Chocolate, four tablespoons sugar, one cup boiling water, few grains of three cups Scald milk. Melt chocolate in small sauce-pan placed over hot water, add sugar, salt and boiling water gradually, when smooth, place on range and boil one minute; add to scalded milk, and serve in chocolate cups with whipped qream. One and one-half ounces sweet chocolate may be substituted for the unsweetened Being sweetened, less sugar is required.

From Larkin Housewives' Cook Book, 1915, page 125. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil one cup sugar and two cups water twelve minutes, add one-third cup lemon juice to syrup. Dilute with ice-water as needed.

From Larkin Housewives' Cook Book, 1915, page 126. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make one quart strong tea (using Larkin Mixed or Ceylon Tea) add sugar to hot tea. Make one-half gallon lemonade with six Ipmons and four oranges. The oranges may be cut in small pieces;.add one can Larkin Pineapple cut in small pieces, one bottle' -Maraschino cherries, one-half pound Malaga grapes with - seeds removed; sweeten to This makes about one and one-ha:lf gallons. Any fruit juice on hand may be used with Servevei^ cold. j^^^^ V. W. Casten. Suffolk, Va. 0ab-o{-Ten Punch Pour one pint of hot water over the grated rind of one l^mon arid one pound of sugar. Boil five minutes. Strain, and while stiU hot, slice into it two medium-sized bananas and three large peadies (canned pejiches may be used and put in when cold). Adda'cup of grated pineapple (either fresh or canned), one pint of canned cherries, the juice of seven lemons and two oranges. Put a large block of ice in the center of the punch-bowl, add two qu^ts of water: and let stand two hours in a cool place.

From Larkin Housewives' Cook Book, 1915, page 126. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil two cups sugar with one-half cup water, one tablespoon vinegar, one tablespoon butter. Do not stir the mixture. Boil until crisp when tried in cold water; when cooked add otle-b'alf pull white, the longer you pull the better the candy. Miss Evelyn Whitney, Attleborq,'.Mass,. -

From Larkin Housewives' Cook Book, 1915, page 127. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two cups sugar, two-thirds cup milk,, one tabl^pspoon butter, two squares chocolate (four tablespoons cocoa may be used instead of chocolate), one teaispoon Put butter into granite sauce-pan; when melted add sugar aiid H«at to boiling point; then add chocolate and stit congtailtly until chocolate is melted. Boil until a little dropped into cold water will form a soft ball. Remove from firei add yanillai cool axtA beat until creamy and mixture begins to sUgar slightly around: edge of sauce-pan. Pour at once into a buttered pan, eobi{, slightly, and mark in squares. Qne-halt cUp-ituts or.riisfnaf!: may be added. ^^. ^ ^^^^^^ Elizabeth,- N. J.;

From Larkin Housewives' Cook Book, 1915, page 127. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one cup sugar, one-half cup water, a pinch of cream of tartar and stir together. Put on stove and boil (do not after it is on the stove) until it cracks when dropped into cold When it is almost done it becomes very bubbly. Pour it out on a buttered slab and gradually work it into a ball or lump, by folding the edges into the center. When cool enough to handle, add

From Larkin Housewives' Cook Book, 1915, page 128. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cream C^ramek, Oiie^half cake or four ounces Larkin Unsweetened Chocolate, onepbund Larkin. Powdered Sugar, one scant cup milk, onelialf cup butter. Boil these together from five.to eight minutes lor imtil the mixture scrapes. off white fr»m the side of the pan. Take from 6te, add one teaspoon vanilla and beat hard until it.thickens, pour iato well-gresised pan and when nearly cold cut ill squares.,,

From Larkin Housewives' Cook Book, 1915, page 128. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two and one-half pounds sugar, one and one-half cups boiling water, one-fourth teaspoon cream pf tartar. Stir ingredients together, heat slowly to boiling point?? then boil without stirring until a soft ball will form when dropped into a little cold water. Pour fondant into a shallow pan, flavor with any Larkin Flavoring Extract, let stand a few minutes to cool but not long enough to become hard around the edge; stir with a wooden paddle white and creamy. It quickly change from consistency and begin to lump, when it should be kneaded \^ith the hands until perfectly smooth. Put into a bowl, cover with oiled paper and standaside for' twenty-four hours if possible. It will then be fouAd e^^Sl0r to use. Always make fondant on a clear, dry day; ^.Cre^im, Nut Bars, Cream Mints and various candies may all ^lie made with this fondant.

From Larkin Housewives' Cook Book, 1915, page 129. Read from the scan by computer, so a word may be off; the page itself shows the original.

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ft Two cups one-fourth cup molasses, one-half cup butter, two squares Larkin Chocolate, one teaspoon vanilla, one-half cup English walnut or hickory nut meats cut in pieces, two tablespoons Sultana raisins. Put butter and chocolate into a sauce-pan; when melted, add sugar, and

From Larkin Housewives' Cook Book, 1915, page 130. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put one cup cold water into a sauce-pan, add four cups granu- • lated sugar and one tablespoon Boil without stirring •.until it forms a soft ball when dropped into cold water.

From Larkin Housewives' Cook Book, 1915, page 130. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Tate two cups granulated sugar, add six tablespoons water, stir over a moderate fife until it boils, then boil without stirring pntil a little dropped into cold water will form a ball. Have ready tvvo tablespoons Larkin Gelatine soaked in six:^ water about ten the candy and stir and thick. with _ Larkin

From Larkin Housewives' Cook Book, 1915, page 130. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Extract; pour into a well powdered with pulverized sugar and spread to the thickness of one inch, sprinkle with the powdered sugar and put in cool place over night. TJien cut into squares with knife that has be^n dipped in boiling water, dip edges in the sugar and pack in boxes.lined with. Larkin Waxed Paper.

From Larkin Housewives' Cook Book, 1915, page 130. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two cups granulated sugar, one-half cup hot water, two tablespoons butter. Place on fire, when it comes to a boil add five acid brittle when tested in cold water. Pour into buttered pan until cool enough to pull.

From Larkin Housewives' Cook Book, 1915, page 131. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One cup Larkin Molasses or Corn Sjnrup, one cup brown sugar, one cup milk, three tablespoons butter, one-half cup cocoa, one teaspoon vanilla. Boil sugar, molasses, milk and cocoa it forms a hard ball in cold water. Add butter and vanillia when nearly done. Cut when cool.

From Larkin Housewives' Cook Book, 1915, page 131. Read from the scan by computer, so a word may be off; the page itself shows the original.

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.One cup or one-half pound chopped ham, enough good vinegar to moisten well, one tablespoon Larkin Peanut Butter, a few drops of Larkin Celery Flavoring Extract, pepper and salt to Mix well and you will have the best ham sandwich you ever ate. ^^^ ^

From Larkin Housewives' Cook Book, 1915, page 132. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cheese, one very sma.il onion, put all through the meat-chopper. Mix \^ith boil^ salad Spread between of br#d and butter^..:.

From Larkin Housewives' Cook Book, 1915, page 132. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Chip left-over ham and one small onion in small pieces, th^n add it to one well-beaten egg and fry in pepper to taste. This makes a fine sandwichi - • "

From Larkin Housewives' Cook Book, 1915, page 133. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1^ Filling for Sandwiches Ghojp fine six preserved figs and one-half cup walnuts and mix with, enough Larkin Raspberry Jam to spread well. Butter thin siic^pf Larkin Browii Bread, spread with the filling and cut the slices ill quarters..

From Larkin Housewives' Cook Book, 1915, page 134. Read from the scan by computer, so a word may be off; the page itself shows the original.

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