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DANBURY F AIR

C OOK BOOK~
C ONT AININ G

U sEFUL AND R ELIABLE R EciPES.

P RESE NT ED T O T HE P ATRO NS O F T HE

D ANBURY FAIR,
BY
/

THE MERCHANTS O F D ANBURY.
O CTOBER 2 , 1 888.

0 . . !. D ORliAX, P RI.XTER .!.~"'D BOOK· BIXDER

ISSS.

HULL & ROGERS,
L EADING

STOVES, RANGES, FURNACES,

C ROCKERY
Cutlery, Hardware. Farming Tools.
C ARRIAGE M ATERIAL,

F URNITURE,
C ARPETS, C URTAINS, O IL C LOTH.

UPHOLSTERING AND CABINET MAKING,
P LUMBING : A:ND T IN W oR K.

E VERY D EP A RT:NIE-:\T C OMPLETE .

H ouses F urnished T hroughout
-

BY-

HULL & ROGERS,
1 81

&;

1 83 .Z..fain S t - eet,
r

-

DANBURr, C ONN.

U SEFUL RECIPES.
V EAL S CALLOP. - Chop s ome cold r oast o r s tewed veal
v ery fine, p ut a l ayer in t he b ottom o f a b uttered p udding-dish, a nd s eason w ith p epper a nd s alt . N ext h ave a l ayer o f
-finely-powdered c rackers ; s tew some b its o f b utter u pon i t,
. and w et w ith a l ittle m ilk ; t hen m ore veal, seasoned as before, a nd a nother r ound o f c racker-crumbs, w ith b utter a nd
m ilk . W hen t he d ish i s full, w et w ell w ith g ravy o r b roth
- diluted w ith w arm w ater. S pread o ver a ll a t hick l ayer o f
-crackers s easoned w ith s alt ; w et i nto a p aste w ith m ilk a nd
b ound w ith a b eaten e gg o r t wo. I f t he d ish b e l arge, s tick
b utter-bits t hickly o ver i t; i nvert a t in p an so as t o c over a ll
a nd k eep i n t he s team, a nd b ake, i f s mall, h alf a n h our - three ·quarters w ill suffice f or a l arge d ish ; r emove t he c over t en "
m inutes b efore i t is s erved, a nd b rown.
T his s imple a nd e conomical dish s hould b e a n a cquaintance
·with all w ho a re f ond o f v eal i n a ny s hape. C hildren g ener :ally l ike i t e xceedingly, a nd I h ave h eard m ore t han one g en tleman o f e xcellent j udgment i n c ulinary a ffairs d eclar e t hat
t he b est t hing h e k new a bout r oast v eal was t hat i t w as t he
'harbinger o f s callop on t he s econd d ay. T ry i t, a nd d o n ot
_
get i t t oo d ry.
L EMON C USTARD P IE. - Grate t he r ind a nd s queeze
·the j ui ce o f t wo l emons, t wo c ups s ug ar, t hree c ups w ater,
·two e ggs, t wo t ablespoonfuls c orn s tarch. l \lix t he c orn s tarch
w ith a l ittle o f t he w ater cold, a dd t he r emainder o f t he
w ater b oiling. B oil t wo o r t hree m inutes, s tirring, t hen a dd
-one t ablespoonful b utter, t he s ugar a nd l emon, a nd t wo wellbeaten e ggs. T his is sufficient q uantity f or o ue p ie. B ake
- with over-crust.

L. S. B ENEDICT & S ON,
D EALERS I N A LL G RADES O F

Fl~E

O olong , J apan , G unpowder a nd E nglish B reakfast

T EAS,
Old Government j ava, R oyal Mocha,

Maracaibo and

Rio Coffees,

S TRIC'fl.Y PURE SPICES.
C arefully selected from t he b est stock.
Canned :Meats, F ish, F owl,_
F ruits a nd V egetables o f e very kind, in glass a nd t in. P otted
a nd Deviled Meats, P reserved a nd B randy F ruits f rom
all climates.
Jellies, F ruit S yrups, M arma lades, J ams, T able D elicacies o f
- every de:;cription.-

CAPERS, OLIVES, TABLE SAUCES, SALAD DRESSING;.
:Mince-Meat i n glass, P lum P udding i n tin, finest S alad Oil, choice
F rench S ardines p ut u p in t he b est o f Olive Oil, H uckin 's and choicest
F rench c oup, P ickles in glass W alnut a nd T omato C atsup, F lavoring
E xtr acts o f t he h ighest grade.

FOREIGN AND DOMESTIC FRUITS
of every k ind i n season b oth f resh a nd d ried. N uts o f all k inds . Best
Bread anti P astry F lour . F arinaceous Goods o f e very d escription.

S perry & Barnes' Hams and Boneless Bacon.
Choice i mpor ted a nd d omestic Cheese.
B utter.

F inest C reamery a nd D airy·

Fancy and Staple Groceries of Every Description.
1 93 M ain S t. ( near t he M onument),

D ANBURY, C ONN.

5

M IN CE l \IEAT F OR S IXTY P IES. - Ten p ounds o f
m eat, t hree p ound s o f s uet, s ix p ounds o f r aisim, t hree p ounds
-of c itron, t wo p ounds o f c urrants, e ight p ounds o f a pples, one
a nd o ne-half q uarts o f b r andy, o ne o unce o f n utmeg, o ne a nd
-one-half q uarts o f wine, t wo o unc es o f c innamon, t wo q ua rts
-of c ider, orie -half o unce o f c loves, f our g ills o f rose w ater,
e ight p ounds o f b rown s ugar .
N EWPORT C AKE. - One a nd o ne-half p ints o f flour, o nehalf l mpful o f m elted b utter, o ne-half c upful o f s ugar, o ne
-coffee c up o f m ilk, t wo t easpoonfuls o f c ream t artar, o ne t easpoonful o f s oda, t wo e ggs .

A L A M ODE B EEF. - If t he w eather is cool, k eep t he
·beef a w eek o r t en d ays b efo re c ooking . C ut h oles f or t he
s tuffing t he d ay b efore y ou c ook i t . T ake a p iece o f l ean
b eef, t wo -thirds o f t he q uantity o f s alt p ork, a nd c hop t hem
t ogether u n til q uite fine ; g rate b read c rumbs, s eason t hem
. w ith c ayenne, s alt, cloves, s weet h erbs, a nd m ix w ell t ogether
· with e ggs ; t his f orms t he s tuffing. '.rie u p i n h andsome f orm,
f ry s ome pieces o f s alt p ork i n l ard ; a dd t o t his o ne g ill o f
w ater a nd a p int o f p ort w ine ( claret w ill a nswer,) d o i t o ver
.a s low fire t hree h ours. I f i t is a l arge p iece, s trew t he r ound
-over w ith flour, a nd b rown b efo re s ending i t t o t he t able. B e
s ure t o s et t he s tuffed s ide up o n t he t able.
· L EMON P IE. - Two l emons, t hree c upfuls o f s ugar, t hree
-cupfuls o f w ater, o ne c upful o f flour, one e gg, p ieee o f b utter
t he size o f a n e gg ; g rate t he r ind o f t he l emons; a dd
t he j uice; b eat a ll t ogether. F or t hree pies.
C HOCOLATE P UDDING. -Scald t hree pint~ m ilk; g rated
- chocolate t o s uit t he t aste; w ith t he c hocolate m ix a li ttle
-corn s tarch; r emove f rom t he f ire; l et s tand a bout f ifteen min .u tes; s ix e~ms; r emove t he w hites f rom t hree; b eat t he t hree
w hole e ggs a nd t hree h alf o nes ; s tir i n w ith m ilk a nd c hocolate; p iece o f b utter size o f a h ickorynut; s weeten a nd f lavor
w ith v anilla; b ake i n a d eep d ish. F or c overing i t a fter i t is
b aked, t he t hree w hites b eaten t o a f roth, t hr ee tablespoonfuls s ugar; s et i n oven t o b ro\\·n.

7

P hotographic S tudio
The New N ational Bank Building,
on Main S treet, n ext d oor to t he L ibr ary B uilding.
T he s ervices o f
MR. E . S. ni. H AINES . (one ,,f t he best d ry p late operators in t he
S ta te) has been secured, also t he

L ATEST N OVEL TIES O F T HE ART,
w ith t he anticipation i f possibl e, o f p roducing b etter w ork t han e ver.
Call a nd examine o ur w ork.

1olsom's,
D ANBURY , C ONN.

G EORGE R. S TEVENS,·
(Successor t o H. M. ROBINSON,)

1 89 M ain S treet,

O pp. S oldiers ' M onument,

DANBURY.

PICTURES) FRAMES).
Art and Fancy Goods, Artists' Materials, Stationery,
Books, Albums, Pocket-Books, Etc.
lll3.ir W e h a ve t he l argest line o f Bibles in D an bu ry. A sk t o see t he
B agster Reference Bible, also t he T eacher's C ompr ehensive. ( Mention
this b ook\

B AKED O R R OAST P IG.-A p ig fo r roasting o r b aking
s hould b e s mall a nd f at. T ake o ut t he i nwards, a nd c ut off
t he f irst j oint o f t h e f eet, a nd b oil t hem t ill t ender ; t hen c hop
them. P repare a d ressing o f b read soaked soft, t he w ater
s queezed o ut, a nd t he b read m ash ed fin e ; season i t w ith s alt,
p epper a nd s weet h erbs, a dd a l ittle b utter, a nd fill t he p ig
w ith t he d r essing. R ub a l ittl e b utter on t he o utside o f t h e
p ig, t o p revent i ts b listering. B ake o r r oast i t f rom t wo
h ours a nd a h alf t o t hree h ours. T he p an t hat t he p ig Is
b aked i n s hould h a ve a l ittle w ater p ut i n it. W hen c ooked,
t ake o ut a l ittle o f t he d ressing a nd g ravy f rom t he p an, m ix
i t w ith t he c hopped i nwards a nd f eet, p ut in a litt.le b utter,
p epper, a nd s alt, a nd u se t his f or a s auce t o t he p ig ; e xpose
t he p ig t o t he o pen a ir t wo o r t hree m inutes b efore i t is p ut
on t he t able, t o m ake i t c rispy.
M INCE P IE- \VITHOUT MEAT OR A PPLEs.-Three r olled
c rackers, one c upful o f molasses, one c upful o f b oiling w ater,
one-half c upful o f b utter, one-ha lf c upful o f b oiled c ider o r
v inegar, o ne t easpoonful o f allspice, one a nd o ne-half t e aspoonfuls o f c innamon, o ne teaspoonful o f cloves, one n utmeg
g rat ed, one t eacupful o f r aisins, t wo e ggs, one c upful o f
s ugar. F or t hree pies.
O RANGE P UDDING. - One q uart o f m ilk, t wo e ggs, t wo
t ablespoonfuls c orn s tarch, f our t ablespoonfuls o f s ugar; w et
c orn s tarch w ith c old m ilk a nd s tir i nto b oiling m ilk; b eat
e ggs a nd s ugar t ogether; d ip a f ew t easpoonfuls o f m ilk i nto
b eaten e ggs a nd s ugar, t hen a dd s lowly t o b oiling mil_ l et i t
k;
b oil t wo m inutes, t hen p our o ver sliced oranges, s prinkled
w ith s ugar, i n b ottom o f p udding d ish; s et i n p an o f i ce-water
t o c ool; b eat w hites o f t wo e ggs, p our o ver t op, a nd b rown
s lightly i n !)Ven.
N EW E NGLAND J OHNNY C AKE. - Take one q uart
o f b utter -milk, one t eacupful o f flour, t wo-thirds t e ac upful
o f molasses, a l ittle s alt, o ne t easpoonful o f s aleratus, one e gg
{beat, o f c ourse) ; t hen s tir i n I ndian m eal, b ut b e s ure a nd
n ot p ut i n t oo m uch ; l eave i t so t hin t hat i t will a lmost r un.
B ake in t ins i n a q uick o ven.

T AYLOR

&

C RAWFORD,

House, Sign and Decorative

P AINTERS.
D EALERS I:S

W ALL P APERS,
PAinTs, OIL$, VARDI$5€$,
BR USHES , G L A SS, E TC.,
-Al\D-

Johnson's _ ry -Sized Kalsornine.
D
_
N o. 196

N ~ IN S TReeT ,

T O F RIZZLE B EEF . -Take b eef t hat is f r esh s moked
:and t ender, s h ave i t off t hin, p ut i t i n a ste\1- pan, w ith wa te r
enough t o c over i t- l et i t s tew t en o r f ifteen m inutes . T hre e
·Or f our m inutes b efore i t is t ak en up, m ix a l ittl e flour and
w ater t og e ther, a nd s tir in, t o t hicken t he w ater; a d L a l ittle
l
b utter a nd p epper. T his m akes a g ood d ish f or b reakfast·eggs a re _ n ice a ccompaniment t o i t.
a
L EMON P IE- YERY K ICE.-Thre e c upfuls o f p ulverized
-.sugar, tl;n ee -quart ers c upful o f b u tte r, t en e ggs; b eat t he
w hites s eparately ; f our l arge l emons ; g rate t he o utside o f
-the peel, a dding t he j uic e, b utter a nd s ugar, r ubbed t ogether;
t hen a dd t be y olks; t hen t he w hites o f t he e ggs; t hen t he
l emon j uice ; t hen t he g rated l emon p eel ; t hen b ake w i th a
-.striped c rust.
N UT C AKE. - One c upful o f h ickory n uts, o ne e gg, o ne
- tablespoonful o f flour, one c upful o f s ugar; d rop i n a
·buttered t in, a nd b ake in a. s low oven.
P OOR M AN'S P UDDING.-One c up o f s uet, c hopp ed
-fine, o ne c up o f r aisins, one cup o f m olasses, one c up o f m ilk,
f onr c ups o f flour, o ne t easpoonful o f s alt; a dd a. l ittle c innamon a nd c loves a nd a n e ven t easpoonful o f s oda; b oil t hree
. and o ne-half h ours.
P OTATO P IE. - One -quarter p ound o f m ashed p otatoes,
o ne p int o f m ilk, t hree t ablespoonfuls o f b utter, f our e ggs,
-one w ineglassful o f w ine ; s ugar t o t he t aste .
D UCKS a re g ood s tewed l ike pigeons, o r r oast ed. 'l~wo o r
· -three o nions in t he d ressing o f w ild d ucks t akes o ut t he fishy
"taste t hey a re a pt t o h ave . I f d ucks o r a ny o ther f owls a re
s lightly i njured b y b eing k ept t oo l ong, d ip t hem i n w eak
·saleratus w ater b efore c ooking t hem .
A LMOND C AKE. - Two c upfuls o f s ugar, t wo -thirds
-cupful o f b utter, f our c upfuls o f flour, one c upful o f m ilk, one
t easpoonful o f c ream o f t artar in t he. b utter a nd s ngar. O!le half t easpoonful o f s oda i n t he m ilk, t wo t easpoonfuls e xtract
-of b itter a lmonds, t wo e ggs.

_,....~

REED & CO.
A RE

O F D ANBURY.
E LASTI C S T UC KI::\' GS m ade o f S ilk, L inen o r T hr e ad, t o OJ d er .
F ull l ine o f T RU SSES k ept i n s tock , a nd f itte:l, i f w i shed, a t n o
extr<L c harge . C rutch es, H ot ' <Vater B ags, R ub ber A ir C ushions,
B e d P an s a nd A ir P illows, k ep t i n s tock.

11

C HICKEX S ALAD.- Boil a c hicken t hat w e ighs n ot m ore
t han a p ound a nd a h alf. \ Yhen v ery t end er, t ake i t u p, c ut
i t i n s mall s trips, a nd m ake t he f ollowing s auce, a nd t urn
o ver i t- boil f our e ggs t hree m inutes - then t ake t hem o ut o f
t he s hells, m ash a nd m ix t hem w ith a c ouple o f t able poon fuls o f o live oil, o r m elted b utter, t wo -thirds o f a t umbler o f
v inegar, a t easpoonful o f m ixed m ustard, a t easpoonful o f
s alt, a l ittle p epper, a nd e ssence o f c elery, i f y ou h ave i t - if
n ot, i t c an b e d ispensed w ith.
O .i\lELET.- Four e ggs; b eat w hites a nd y olks s eparately;
a dd a t ablespoonful o f m ilk t o e ach e gg; a l ittle flour, s alt ;
b utter a p an a nd f ry.
A P LAIN C AKE. - Three -quarters o f a p ound o f flour,
o ne-quarter o f a p ound o f b utter, o ne e gg, t hree-quarters o f
a p ound o f s ugar, t wo t ablespoonfuls o f m ilk.

F RUIT P UDDING. - One c up r aisins, one c up o f c urrants,
o ne c up o f m olasses, one c up o f b read c rumbs, o ne cup o f
m ilk, one c up o f s uet c hopped fine, one t easpoonful o f clov es
a nd o ne o f c innamon.
E SCALOPED O YSTERS. -Put i n a l ayer o f r olled
c rack er i n an o val d ish, t hen a l ayer o f o ysters ; l ay on s mall
p ieces o f b utter; d redge w ith p epper, s alt a nd m oist en well
w ith m ilk o r w ater ; a dd a lternate l ayers u ntil t h e dish is
n earl y full ; t hen c over wi th a t hin l a yer o f c rackers a nd
l ayers o f b utter . I f d ish h olds t wo q uarts, w ili r equire one
h our a nd a h alf t o b ak e.

REED & CO.'S P AHQUIOQUE PHAR tv\ACY,
The Most comple te Fa mil v and Pre on DruQ: Store in Town .
scripti
P ure W ines a nd L iqn o t·s for m edicinal p u r pose:o , w arrante d t o
b e o f t h e v ery f ir;;t q u a lity.

R EED&· C O.,
1 4.3 : :vr a in [:.. .3 K eeler S ts .

I

II

D AKBURY . C O ="="·

M ARBLE C AKE. - Th e white p ortion-Whites o f s even
e ggs, t wo c upfuls o f w hite s ugar, o ne c upful o f b utter, o ne
t easpoonful o f s oda, t hree c upfuls o f flour, one t easpoonful o f
c ream t artar.
.
.
T h e dade p ortion- Yolks o f s even e ggs, o ne c upful o f
m olasses, t wo c upfuls o f b rown s ugar, o ne c upful o f b utter,
o ne c upful o f s our m ilk, five c upfuh o f flour, t wo t ablespoon fuls o f c inn am on, t wo t ablespoonfuls 6 f c loves, t wo t able spoonfuls o f a llspice, o ne n utmeg, o ne t easpoonful o f s oda.
M ake e ach p art s eparately ; t hen p ut in a s poonful o f each.

M cLEAN BROS.,
U EALEI: S

I~

~ry a~d Janey
D llii!.-\CI~G

®oods,

I X P AR T

SILIZS, SHAVvLS, DRESS GOODS,
L aces, E mbroideries,

HOSIERY) UNDE RCLOTHING J
~

.

AND

N OTIONS.
A:T L 0.W P RI C ES.

{ )pposite Town Clock,

22 I

Main Street,

D ANBURY, C ONN.
-~ONE

P RICE S TORE.<=='--<·

13

S UET P UDDIXG. - One s aucer o f c hopped suet, one p int .
swe et m ilk, f our e ggs, one po und o f c urrants, one-half p ound
o f r aisins, t hr ee t easpo o nfuls b aking p owder, flour e nough t o ·
m ake stiffer t han c ake; spices, i f y ou like, s team t hree h ours ;
e at w ith l iquid s auce.
N EW Y EAR C AKE$. -Three p ound s o f flour, one a nd
o ne-half p ounds o f s ugar, t hree-quarters o f a p ound o f b utter,
one teaspoonful o f s oda i n e nough n ew m ilk t o w et t he f lour;
n utm.E) g a nd l emon ; ro11 o ut, a nd c ut t hem t o b ake.
M USH P IE. - One p ound o f m ush, o ne-quarter p ound o f
b utter, one lemon, one p ound o f s ugar, six eggs.
C USTARD T ART. - Line a d eep p late w ith a c rust ; t ake
s ix o r e ight a pples w ith t he c ores t aken o ut, a nd p ared ; fill.
t he h ole in t he a pples w ith p reserves ; fill t he d ish w ith rich
c ustard, a nd b ake h alf a n h our.
T APIOCA P UDDING. - One q uart o f m ilk, one h alf c up
o f t apioca; s oak t apioca i n w at er o ver n ight; p our off all t he
w ater boil w ith m ilk; b eat t hr ee e ggs a nd s tir i n; a dd o ne
t easpoonful o f b utter a nd ·four t easpoonfuls o f s ugar; t hen
a dd t apioca; l et i t b oil u ntil i t t hickens; t urn o ut a nd f lavor; .
a dd m eringue o f w hites o f e gg b eaten on t op a nd b rown i t
well.
A LMOND C AKE. - Ten e ggs, one p ound o f s ugar, onehalf p ound o f a lmonds, one-half p ound o f flour, n utmeg. I f
b aked i n one l arge c ake, b ake o ne a nd o ne-half h ours i n a .
slo w oven ; i f i n sma11 t ins, a less time.
M RS. R 'S C AKE. - Break t wo e ggs i nto a s mall t ea c up,
a nd fill w ith c r e am : o ne coffeecupful o f flour, on e t eacup ful o f s ugar, o ne t easpoonful o f c ream t artar, o ne-half t easpoonful o f soda.
B AKED F ISH. - For a fish w eighing five p ounds, t ake
t hree o r f our c rackers, t hree -quarters c up o f milk, a s mall
p i ece s alt p ork, c hopped fine, t wo t ablespoonfuls f lour ; roll
c rackers v ery fine ; a dd o ne-half teaspoonful p epper, one-half
t ablespoonful c hopped p arsley ; t his m akes a d ressing ; p u t .
i n fish, b ake one h our, b asting o ften.

M :ASON &

C O-

DEALERS IJS"

F INE G ROCERIES
-

AXD -

Table D elicacies .
.PrivatePlantation Java and American Mocha Coffee a Specialty.

M ASON & 0 0.,
:286 M ain S treet,

D ANBURY, C ONN.

F RED H A.RTH,

· mt,ze~_l[]IJlmk.m·~ J w ler~
w
®®

-

AND -

OPTICIAN.
A Large Stock o f CLOCKS o f "the Best Makes.
:Spectacles and Eye-Glasses i n Gold, Silver, Steel a nd Celluloid Frames.

SDeciam --- Fine Watch and Clock ReDairin[.
•Opp. Soldiers' M onument.

1 89 M ain S treet .

D ANBURY, C ONN .

15

C HICKEK P IE. - Joint t he c hickens, which should be
y oung a nd t ender- boil t hem i n j ust sufficient w ater t o c onr
t hem. \ Vhen n early t ender, t ake t hem o ut o f t he l iquor,
a nd l ay t hem i n a d eep p udding d ish, l ined w ith p ie crust.
-~:ro e ach l ayer o f c hicken p ut t hree o r f our slices o f p ork - aud
.a l ittle o f t he l iquor i n w hich t hey w ere b oiled, a nd a c ouple
o f o unces o f b utter, c ut i nto s mall pieces- sprinkle a l ittle
flour o ver t he w hole, c over i t w ith n ice pie c rust, a nd o rnament t he t op w ith s ome o f y our p astry. B ake i t in a quick
-oven o ne h our.
M OLASSES P OUND C AKE. - Four c upfuls o f flour, one
-cupful o f s ugar, t wo c upfuls o f molasses,, one c upful o f b utter,
o ne c upful o f l ard, five e ggs, one t easpoonful o f a llspice, one
t easpoonful o f g inger, o ne-half s altspoonful o f s oda ; c ream
t he b utter; s tir i n t he l ard ; a dd t he s ugar a nd e ggs, t hen t he
m olasses, a nd, l ast, t he spices.
C OCOANUT D ROPS. -One p ound o f g rated c ocoanut,
t hree e ggs; t hree - quarters p ound o f s ugar, t wo t ablespoonfuls
o f flour. T o b e b aked a f ew m inutes i n a slow oven. T he
.above q uantity will m ake f ifty.
' B AKED I NDIAN P UDDING. - Put t o b oil one p int o f
·sweet m ilk; w hen boiling, s tir i n slowly a nd t horoughly t wo
h andfuls o f I ndi an m eal; c ook slow fifteen m inutes; a dd s alt a nd
..an even t easpoonful o f c innamon. I n y our p udding d ish,
m ix one c up o f s ugar, o ne-half c up o f molasses, t wo o r t hree
e ggs, l ump o f b utter, size o f w alnut; t hen a dd t he c ooked
meal, m ixing all t horoughly. L ast o f all, fill u p y our p ud -ding d ish w ith c old m ilk; s tir in t he o ven once o r t wice, t hat
t he c ustard m ay b e m ixed t hrough t he p udding; b ake f rom
.an h our t o a n h our a nd a h alf, a ccording t o o ven.
Q UICK C AKE. - Two c upfuls o f s ugar, o ne c upful o f
milk, one c upful o f b utter, f our c upfuls o f flour, f our e ggs,
one t easpoonful o f s oda, t wo t easpoonfuls o f c ream t artar,
·stirred i nto o ne-third o f ·a c upful o f m ilk, a nd p ut in, t he l ast
b efore g oing i nto t he o ven, a ny s pice y ou p lease ; t he e ggs
,ghould n ot b e b eaten, b ut p ut i n one a t a t ime, w ith a l ittle
flour b etween each.
.

J . H . I VES, P r e,<. and T r eas.

L . L. H UBBELL, Sec' y.

THE J. M. IVE~ ~OMPANY,
H OUSE- FU~ RN I SH I N G GOODS1.
2 57 : NLUN S TREET, .
H ave n ow a nd a lways a f ull l ine a nd a ssortment

or

F·U·R·N .J.T·U·R ·E
O FFICE,

B ED R OOM,

S TORE

P ARLOR,

A ND

D INING R OOM

F ACTORY.

A ND KITCH~N.

Carpets, Oil Cloths, Mats and Mattings,
~c

WALL PAPERS.

S hades, C urtains, P ortieres, F urniture C overings, T able C overs, S ilks, F lushes, E tc., E tc.
C rockery a nd G lass W are,
W ooden a nd W illow W are,
C utlery, P lated W are, L amps, .
A nd a ll t h e l ittle t raps n eeded i n t he w ell -re gulated h ousehold.

STOVES, RANGES, FURNACES,
S team P iping, G as F itting, P lumbing , R oofing , E tc_

257 MAIN STREET, DANBURY, . CONN.

17
T O R ESTORE R USTY I T A LlAN C RAPE. - Heat s kim
m ilk a nd w ater ; d issolve in h alf a p int o f i t a p iece o f g lue
a n i nch· s quare ; t hen t ake i t f rom t he fire. R inse t he c rape
-out i n v inegar t o c lean i t : t h e n,· t o s tiffen i t, p ut i t i n t he
m ixed g lue a nd milk. I V r ing i t o ut, a nd c lap i t t ill d ry; t hen
s mooth i t o ut w ith a h ot i ron; a p aper s hould b e l aid o ver i t
w hen i t is ironed. Gin is an excellent t hing t o r estore r usty
crape ; d ip i t in, a nd l et i t b ecome s aturated w ith i t; t hen
clap i t t ill d ry, a nd s mooth i t o ut w ith a m oderately h ot i ron.
I talian c rape c an b e d yed t o l ook as nice as t hat w hich is new.
P OTATO S ALAD D RESSING. - Half p int o f v inegar,
-good m easure, o ne t ablespoonful o f s ugar, one t easpoonful
:Salt·, a nd p iece o f b utter s ize o f e gg ; s et t hese i ngredients on
' the s tove a nd l et t hem b oil f or t wo o r five m inutes ; w hen
h ot, s tir i n t he f ollowing, m ixed t ogether : o ne e gg, w ell
·beaten, a nd o ne t easpoonful o f flour, one a nd o ne-half t ea ·spoons o f m ustard m ixed i n a c old v inegar, o ne a nd o ne -half
p ints o f p otato, e qual a mount o f c abbage, c hopped q uite fine,
v ery l ittle piece o f o nion ; p ut c old boiled e ggs s liced on
' the t op o f t he s alad w hen i n t he d ish.
S UGAR C AKE. - One- half t eacupful o f b utter, one t able -spoonful o f s our c ream, o ne t eacupful o f s ugar, o ne-half tea-spoonful o f s oda, one egg. Dissolve t he s oda i n t he c ream ;
r oll t hin ; g rate l oaf s ugar o ver t he t op b efore b aking.
C ORN F RITTERS. - One q uart s craped g reen c orn, v ery
y oung, o ne p int o f m ilk, t hree e ggs, o ne t ablespoonful o f s alt,
i lour e nough t o m ake i t t urn a nd f ry e asily; f ry o n t he g riddle
lillowly.
V ARIETY C AKE. - One c up a nd a h alf o f s ugar, t hree
-eggs, h alf a c up o f b utter, g rated r ind a nd j uice o f a l emon,
h alf a t easpoonful o f s oda, one t easpoonful o f c ream o f t ar·tar, one c up c hopped r aisins, a bout t wo c ups o f flour, h alf a
-cup o f m ilk.
P UDDING S AUCE. - One c up s ugar, h alf c up b utter, o ne
e gg; b eat t o a c ream; f lavor w ith v anilla o r lemon. F or
l iquid s auce, a dd o ne c up b oiling w ater.

I
I

.I

QUINN & SCOTT.
Y ou w ill always find a complete line o f

19

S IL \""ER C AKE . - One c offeeeupful o f s ugar, o ne coffeecupful o f flour, on e-half t eacupful o f b utter, w hites o f f our
e gg !' , o ne t ablesp o onful o f s weet c ream, one t easpoonful o f
c-r eam t artar, o ne-half t easpoonful o f s oda .
S PICE C .AKE. - Two c upfuls o f m olasses, one c upful o f
larrl, s pices t o t he t aste, o ne t ablespoonful o f s oda, one c upful
o f b uttermilk, f lour t o r oll o ut t hin .
S PICE C AKE.-Two a nd on e·h alf c upfuls o f sucrar one
0
'
a nd o ne·half c upfuls o f b utt e?·, o ne-half c upful o f s our m ilk,
f our a nd o ne-half c upfuls o f flour, five e ggs, o ne t easpoonful
o f s oda, one p ound o f r aisins, o ne t ablespoonful o f c loves, one
t ablespoonful o f c innamon, o ne n utmeg .

P RICES R IGHT.

Q UINN ( ;.,
i 6r

S coTT,
D ANBURY, C ONN .

M AIN S TREET,

- BOS TON-

GROCERIES.
~,I',

T WO S TORES U iSDER ONE MANAGEMENT.
W her e c an be found t he 1lest Goods i n t he i llarket a t t he J.ow est L hing P rofits.

Our Tea and Coffee are the Best.
CO::\lE A~D S EE U S A ND B E CO~VI:KCED .

N o . 1:
C or. M ain a nd E lm S ts .

H. S.

N o.2:
C or. M ain a nd W est S ts.

J A CI\::SON,

W " C onfectionery a S pecialty.

P rop .

T APIOCA P UDDING. - Four t ablespoonfyls o f t apioca,
t o b e p ut s oaking e a rly i n t h e m orning ; f our e ggs , one q ua r t
o f s calded m i1k; l et i t cool ; o ne t ablespoonful o f s ugar,
w hites o f t wo e ggs ( to b e r eserved t o t he l ast, t o m ake
f rosti ng) , one t umblerful o f s ugar; g rated l emon f or f lavoring
t he p udding; b ake t he p udding s lowly f or t hree-quarters o f
a n h our; l et i t cool a l ittle ; t hen s pread t he f rosting .
. C LAM F RI'.fTERS. - Strain t he c lams t horoughly f rom
t h e j uic e, c hop t h em fine, season w ith p epper a nd s alt, a dd
a n e gg o r t wo, w ith a l ittle c ream o r m ilk; s if t in flour
e nough t o m ak e t hem s tick t ogether, a nd f ry .
E GG S ALAD . -Twelv e h a rd b oiled e ggs ; c ut t he w hites
i n s mall pieces a nd a rrange t hem o n a d ish w ith t h e y olks i n
t he c entre ; p repare a d ressing o f o ne p int o f m ilk, h alf c up
o f b utter, s mall p inch o f c ayenne p epper, s mall piece o f o nion
c h opped v ery fine, y olk o f o ne b oiled e gg r ubbed s mooth, o ne
t abl espoonfu l o f f lour ; l et i t b oil u ntil i t t hickens, s tirring
e onstantly ; j ust b efore r emoving f rom t he s tove a dd o ne
t ablespoonful o f s abd oil ; p our t his o ver t he e ggs a nd s erve
h o t.
C OTTAGE P UDDING . - One c up m ilk, one c up s ugar,
o ne e gg, t wo c ups flour, t wo t easpoonfuls b utter, o ne-half teaspoon ful o f s oda a nd o ne t easpoonful o f c ream o f t a r ter, one
c up o f c urrants; s erve w ith s auce.

C ENTRAL M ARKET,
1 879.

E srA:BLISHED

'
Jj
11·
tl

DJ:rlllD W. EHLE,

I

I

::1

~

D L\LER

Fresh and Salt Meats,
"-

:11!

:Y:EGETA:BLES, F RUIT,

.,~,
II

A~V

A ll

I~inds

o f P roduce.

ALL KINDS OF GAME IN THE SEASON.

C ountry P roduce H andled o n C ommission.
C elebrated S aus age M ade F resh E very D ay.
M anufacturer o f K ettle-Rendered L ARD f or · t he
W holesale a nd R etail T rade.

No. 3 \ \ est Street,

FRE~CH R OLLS. - One q uart f lour; s alt t wo m ediumsized I rish p otatoes, m ashed s moothly w ith o ne l arge s poonful
o f l ard a nd b utter m ixed, o ne t ablespoonful o f s ugar a nd a s
m uch y east a s y on g enerally p ut t o o ne q uart o f flour. Boil
one q uart o f milk a nd s tir i nto m ashed p otatoes, t hen s tir in
a l ittle flour, t hen y our y east, t hen k nead w ell t he r est o f
y our f lour; l et i t r ise s even o r e ight h ours, t hen m ake i nto
r olls, h andling a s l ittle a s possible ; l et r ise t he s econd t ime
o ne a nd o ne -h alf h ours . B ake in t olerably q uick o ven.

l~

:.t'

r:

21

DANBURY, CONN .
•

.J OHNNY C AKE. - One p int y ell ow m eal, on e p int o f
m ilk , one p int o f flour, h alf c up o f s ug ar, h alf c up o f b utter,
t wo e ggs, s ix t easpoonfuls o f b aking p owder. B ake in m uffin t ins f or c orn muffins.
C OCOANUT D ROPS . -One p ound o f g rated c ocoanut.,
h alf p ound o f p ulverized s ugar, t hree e ggs, o ne tablespoon~
"ful o f f lour; g rease s ome s heets o f t in a nd d rop m ixture on
i t; d oes n ot r equire a v ery b ot o ven.
B AKED F LOUR P UDDING. - Six t ablespoonfuls o f
f lour; w et a s f or s tarch; o ne q uart o f b oiling m ilk, ::-ix e ggs;
p iece o f b utter t he size o f a n e gg ; b ake h alf a n h our.
H !JCKLEBERHY P UDDING.-Two b owls o f h uckleberrys, o ne b owl o f flour, one a nd a h alf c ups o f m olasses,
l ittle s alt, w ater e nough t o m ix; b oil t wo h ours; t o b e e aten
w ith h ard s auce.
P RESERVATIVES A GAINST T HE R AVAGES O F
M OTHS . -Motbs a re v ery a pt t o e at w oolen a nd f ur g arments
e arly i n t he s ummer. T o k eep t hem f rom t he g arments, t ake
t hem l ate i n t he s pring, w hen n ot w orn, a nd p ut t hem in a
c hest, w ith c onsiderable c amphor g um.
Ced~r c hips, o r
t obacco l eaves, a re a lso g ood f or t his p urpose. W hen m oths
g et i nto g arments, t he b est t hing t o d estroy t hem i s t o b ang
t he g arm ents i n a c loset, a nd m ake a s trong s moke o f t obacco
l eaves u nder t hem. I n o rder t o d o i t, h ave a p an o f l ive
c oals i n t he c loset, a nd s prinkle o n t he t obacco l eaves.
L E MON P IE. - Two l emons, o ne c up s ugar, o ne t ablespoonful o f flour, one c up w ater, a l ittle s alt .

F OSTER B ROS.,

A RCHITECTS,
B UILDERS,
A~D

~A~UFACTURERS

OF

Doors, Sash, Blinds and Mouldings .
S team S awing a nd P laning, W ood T urning , etc. P laster Ornam~uts
for Cornice a nd Ceiling, P aten t · window Screens, Stairs a nd S tair R ail·
i ngs m ade t o order.

· I nside T rimmings a S pecialty.
2 1 & 2 3 D elay S t .

N ear D. & N . R. R .

D ANBURY , C ONN.

J . L . · D ARSIE,
Succes~or

t o E, S, MORRIS & Co ..

:MANUFACTURERS OF

vVann Air, Hot Water and Steam
H EATERS.
T HE B AXTER F URNACE l lUPROYED, i n twelve sizes.
T HE D ANBURY F URNACE, w ith e ither wrouo-bt i ron o r s teel dome
i n five sizes.
"'
'
. C ombination H ot \ Vater a nd S team H eaters ~fall sizes. P ipe , Reg Isters, F urnace F ixtures, R adiators anrl F ittings o f e ~ ery k ind a nd v ariety used in h eating b uildings, for sale a t

N o. 1 9 D elay S treet,
D ANBURY. C ONN.
E stimates f urni,bed; c orrespondence solicited .

23

T O C LEAN L IGHT K ID G LOVES. - Magnesia, m oist
b read, a nd I ndia r ubb er, a re all o f t hem g ood t o c lean l ight
k id g loves. T hey s hould b e r ubb ed on t he g love t horoughly.
I f so m uch s oiled t hat t hey c annot b e c leaned, sew u p t he t ops
o f t he g loves, a nd r u b t hem o ver w ith a s ponge d ipped i n a
d ecoction o f s affron a nd w ater. T he g loves will b e y ellow
o r b rown, a ccording t o t he s trength o f t he d ecoction.
C ABBAGE S ALAD. - Half c up e ach v inegar, s ugar a nd
s our c ream, o ne e gg, t wo t easpoonsfuls m ustard, s mall p iece
b utter; b eat v inegar, s ugar a nd m ustard; b eat e gg a nd w hip
i t a nd 9 ream t ogether, a nd s tir i nto t he o ther; w hen w arm,
t hen t urn on t he c abbage. T his is e nough f or t wo d ishes.
M OUNTAIN C AKE. - One p ound o f s ugar, o ne-half p ound
o f b utter, o ne p ound o f flour, o ne c up o f m ilk, five e ggs, o ne
t easpoonful o f s oda, t wo t easpoonfuls o f c ream t artar, o ne
p ound o f r aisins, one wine-glass o f w ine, one n utmeg, a l ittle
c innamon, a nd a l ittle m ore flour.
B OSTON G INGER C AKE. - One c up o f b rown s ug ar,
one c up o f molasses, one c up o f b utter, o ne c up o f m ilk, t wo
e ggs, o ne t ablespoonful o f g inger, o ne t ablespoonful o f
c innamon, o ne t ablespoonful o f c loves, one c up o f c hopped.
r aisins.
M OUNTAIN - DEW P UDDING. - One p int o f m ilk, y olks
o f t wo e ggs, t wo t ablespoonfuls o f c ocoanut, a h alf c up r olled
c racker c rumbs, o ne t easpoonful o f l emon; b ake h alf a n h our.
M ake a f rosting o f t he w hites o f t wo e ggs a nd o ne c up o f
s ugar; p ut i n t he o ven t o b rown. B etter m ake t wice t he
r ecip e, a::; _
this is ·rather s mall.
S PONGE G INGERBREAD. - Melt a p iece o f b utter t he
size o f a n e gg, m ix i t w ith a p int o f m olasses, one t ablespoonful o f g inger, a nd a bout a q uart o f f lour; d issolve a h eaping
t easpoonful o f s aleratus i n one-half p int o f m ilk ; m ix w ith
t he r est ; i f n ecessary, a dd m ore flour.
I CE C REAM. - To m ake f our q uarts, t ake t hree q uarts
fluid m ilk, t hree c ans B orden's c ondensed m ilk, t hree e ggs;
f lavor t o t aste. D o n ot boil.
.

B ODINE,

25

2 81 M ain S t ., D anbury, C onn.,
C arries a full line o f fresh

Druus, MEdicinEs and ToilEt ArticlEs.
. S p ecial_ a ttention p aid t o the c ompoundin g of P!Jysicians' P rescriptiOns. P nces l o,...·e ~ t f or fi rst -class g oods.

B IRCH & lVIcKE .E

'

2 55 M ain S treet, D anbury, C onn.,
D E..I.LERS I:-<

Q Rv J:rNI? F 7tNCY G oons
Hosiery, Gloves, Underwear, &c .

Ladies' Cotton Underwear and Embroideries a Specialty.
A GEXTS F OR

T O R E.l\IOYE P AINT A ND P UTTY F ROM W IN'DOW
G LASS.-Put sufficient pearl-ash i nto h ot w a ter t o m ake i t
v ery s trong ; t h en s aturate t h e p aint w hich is d aub ed on t he
g lass w ith i t. L et i t r emain t ill n early d ry; t hen r ub i t off
h a rd, w ith a wool en cloth. P earl -ash wate r is also g ood t o
r emove p utty b efore i t is d ri ed on t he g lass. I f i t d ri es on,
w hiting i s g ood t o r emove i t.
S TEAMED O R B OILED B READ P U DDI:KG. - One
q uart b read c rumbs, s oa ked i n w at er or m ilk; a dd o ne c up
o f m olasses, one t abl es poonful m elted b utter, on e c up o f
r aisins o r E nglish c urr a nts; s pice t o t ast e; o ne teaspoonful
s oda; a bout one c up o f flom·; s team o ne o r t wo h ours; s erve
w ith o r w ithout s auc e.
S PONGE C AKE.-One -half p int o f flour, t hr ee-quarters
p ound o f s ugar, s even e ggs ( reserve t wo o f t he w hites forfrosting), o ne gill o f w ater; p ut t he w ater on t he s ugar, a nd
w hen i t b oils t urn i t on t he e ggs; b eat i t s teadily f or h alf a n
h our ; s ift i n t he f lour c arefully a nd s tir l ightly w ith a s poon,
b ut d o n ot b eat i t.
F lavor w ith l emon o r v anilla; b ak e
a bout t hree -quarters o f a n hour.
L EMON S PONGE C AKE. - Ten o unces o f s ugar, o nehalf p ound o f flour, e ight e ggs, o ne lemon. B eat y olks a nd
s ugar tl>gether, t hen a dd o ne-half t he w hites w ell bea ten w ith
one-half t he flour, a nd b eat t horoughly; t hen a dd t he r est o f
t he w hites a nd flour, a nd b eat v ery l ittle .
M UFFINS. - One p int o f flour, b utter t he size o f a n e gg;.
r ub i n t he flour one t ablespoonful o f s ugar, one c up o f m ilk,
t wo e ggs, a l it tle s alt, t hree t easpoonfuls baki~g p owder.
C ORN 1 \IUFFINS. - One p int c orn m eal, one p int flour,
one p int m ilk, one t ablespoonful o f s ugar, o ne t ablespoonful
o f b utter, o ne t easpoonful s alt t hree t easpoonfuls c ream
y east, t wo e ggs .
B OSTON G INGERBREAD .:.._Three p ounds o f flour, o ne
p int o f m olasses, t hree t easpoonfuls o f s oda, one p ound o f
b utter, one p int o f s our c ream, spices t o t he t aste, one p ound
o f s ug ar, seven eggs.

- ----------------------------------------------------

SMITH B EERS,

27

B LACK C AKE. - Tbree c upfuls o f s ugar, t wo c upfuls
t wo c upfuls o f b utter, f our c upfuls o f flour, one c up ful o f s our c ream, one t easpoonful o f s oda, t ht·ee p ounds o f
r aisins, e ight e ggs, one p ound o f c urrants, f our t ablespoonfuls
- wine.
of
~olasses,

- ~_I_C__ _ ~ -E
Middle River,

Umpa·waug,

W HOLESALE A ND R ETAIL.

: Particular A ttention g iYen t o F amilies a nd M arkets.

O ffice 2 84 . M ain S treet,

(

D ANBURY, CONN.

S TURDEVANT & L ATTIN,

C ARMEN.
.Trucking o f A ll K inds.
FURNI TUR E AND PIANOS REMOVED WI TH CAR E.
\ Ve h ave S pecial T ools f or p assing P ianos t hrough
s econd-story w indows .
O FFICE:

I

With D. BEERS . I

Cor. Main and Elm Sts.

W EDDING B LACK C AKE. - Two p ounds o f b utter, t wo
p ounds o f s ugar, t wo p ounds o f flour, t wenty e ggs, w hites
.and yolks b eaten s eparately, e ight p ounds o f c itron, s even
p ounds o f c urrants, n ine p ounds o f r aisins, t en n utmegs, t wo
t easpoonfuls o f c loves, t wo t easpoonfuls o f c innamon, one-half
p int o f b randy, one-half p int o f wine, f our t ablespoonfuls o f
molasses. B ake t hree h ours ; i f n ot d one, longer.
R OAST B EEF. - The t enderloin a nd f irst a nd s econd cut;;
-off t he r ack a re t he b est r oasting p ieces- the t hird a nd f ourth
a re g ood. W hen t he m eat is p ut t o t he fire, a li ttle s alt
s hould b e s prinkled o n i t, a nd t he b ony s ide t urned t owards
-the fire first. W hen t he b ones g et w ell h eated t hrough, t urn
t he m eat, a nd k eep a b risk fire- baste i t f requently w hile
r oasting . T here s hould b e . a l ittle w ater p ut i nto t he d rip ping p an wLen t he m eat i s p ut d own t o r oast. I f i t i s a t h ick
J>iece, a llow fifteen m inutes t o e ach p ound t o r oast i t i n- if
t hin, l ess t ime will b e r equi red :
· P OP- OVERS. - One c up o f s weet m ilk, one cup o f flour,
-one e gg, o ne t ablespoonful o f m elted b utter, b eat l ight.
B ake a bout t wenty m inut es .
E NGLISH P LUM P UDDING. - Two p ounds s eeded rais·ins, t wo p ounds c urrants, t wo p ounds Sultanl1- raisins, one
p ound c itron a nd l emon peel, t wo p ounds b eef s uet c hopped
fine, one p ound a lmonds s calded, t wo p ounds flour, one p int
m ilk, one dozen e ggs, c innamon, n utmegs, cloves, allspice ;
s weeten; b oil six hours.
F RUIT C AKE. - Two a nd o ne-half c upfuls o f s ugar, o ne
-cupful o f b utter, o ne c upful o f m ilk, t hree e ggs, one t easpoon ful o f s aieratus , one c upful o f s eeded r~isin s, one-half c upful
o f c itron, one-half c upful o f Z ante c urrants, n utmeg a nd
_ground c loves.

2 fl

D-"-~ V ID B.E~ERS

B EEF oR B LACK S OUP. - The s hank o f b eef is t he b est
p art f or s oup- cold r oast b eef b ones, a nd b eef s teak, m ake a
v ery g ood soup. Boil t he s hank f our o r five h ours i n w ater,
e nough t o c over i t . H alf a n h our b efo re t he s oup is p ut on
t he t able, t ake u p t he m eat, t hicken t he s oup w ith sco.r ched
fl onr, m ixed wi th c old w ater; s eason i t w ith s alt, p epper,
cloves, mace ; a l ittle w alnut, o r t omato c atsup, i mproves i t;
p ut i n S\veet h erbs o r h e rb s pirit i f y ou l ike. S ome c ooks
boil onions i n t he s oup, b ut as t hey a re d isagreeable t o m any
p ersons, i t is b etter t o b oil and s erve t hem up in a d ish b y
t hemselves . M ake f orce m eat b alls o f p art o f t he b e ef a nd
p ork, se.a son t hem w ith m ace, cloves, p epper a nd s alt, a nd
h oil t hem i n t he s oup fifteen m inutes .

S ELLS

A S L OW A S T HE T I:MES W ILL A D:MIT .
A LSO,

P HOSPHATE
O F V A RIO"CS

KI~DS , A~D

T he B est C OAL i n T ovvn
O ffi ce c or· . M ain a nd E lm S ts.,

r

{

D ANBURY, C T .

vV. A . B R.1i_ U N,

A t M oderate P ric es.

2 2 1 M ain S t.
~

D A N BUR Y, C T ..

O ver ).! cLean B ros.' D ry G oods S tore .

L EMON P IE W ITH U PPER C RUST. - Boil one lem on;
w hen s oft, r emove s eeds; p ress t he j uice i n a d ish, chop t he
r emainder q uite fine, a dd t wo c ups s ugar, h alf c up flour, b ut ter, size o f a n e gg ; s tir a ll t ogether, t hen a dd t wo t eacups
b o ili ng w ater, o ne e gg. T h is i s fo r t wo pies.
G RAHA 'H P UDDING. -Two c ups g raham flour, one e gg,
h alf c up b utter, o ne c up molasses, one c up s our m ilk, one c up
r aisins, one t easpoonful e ach cinnamon, cloves, allspice, s oda.
T o e at w ith l iquid sauce. SauCE.- One c up s ugar, h alf c up
b utter, c reamed; o ne e gg, o ne c up · w ater, o ne t easpoonful
c orn s tarch; s cald; flavo r w ith l emon.
M USTARD D RESSING- For C abbage , Salads, e tc .- One
p int v i negar, t h ree e ggs, t hree t ablespoonfuls m ustard; w et
m ustard w ith p art o f t he v inegar ; a dd t he e ggs w ell b eaten
a nd t he r est o f t he v inegar ; s tir u ntil i t c omes t o a b oil ; a dd
a g ood -sized piece o f b utter, one t easpoonful of salt, t wo t ea poonful(of s ugar, p epper, a nd a h alf c up o f c ream.
l \IAYONNAISE D RESSING. - Yolks o f t wo h ard -boiled
e ggs c rumbled fine, y olk o f r aw e gg a dded, a nd m ix s lightly;
t hen a dd a l ittle c ayenne p epper a nd h alf t easpoonful m us tard ; m ix well, t hen a dd a l ittle s alad oil a t a t ime, m ixing
t horoughly b efore a dding m ore u nt il y ou haYe used six t able·
s poonfuls o r m ore ; t hen l astly w ith v i.negar t o t aste.

~-1ERCHANT "l'AILOl.:XI~G.
P LUM P UDDING.-One c upful o f m ilk, one c upful o r
s uet, o n e c upful o f m olasses, o ne c upful o f r :1. isins, f our c upfuls o f flour, one t easpoonful o f s oda; boil t hree h ours .

S. A . S TERNBERG·

'

A nnounces t hat he is n ow ready with his F all a nd W inter s tock for inspection. H e has a full and c omplete line o f

FOREIGN AND DOMESTIC 'v\ OOLENS,
c onsisting o f Chinchilla~ . B eaver, F ren ch a nd E nglish K erseys, S cotch
C heviots a nd fine Dress Worsteds. Also F ancy V estings a specialty. A
p erfect fit a nd b est w orkmanship g uarante ed a t r easonable prices.
Mr. S ternberg h as removfid h is T ailoring E stablishment t o m ore·
c ommodious room s, w here h e will be pleased t o see l.Jis f ormer p atrons
a nd t he public in genera l.
P lease call a nd . inspect b efore p urchasing
elsewhere. H is p resent q uarters a re a t

2 09 M ain S t., o pposite D anbury SaYings B ank.

(

The Very Best o f B akery Goods.
T h e largest a nd finest assortment o f

t o be f ound in town, is a t t he

NEW ENgLAND BAKERY
Confectionery and Ice Cream Parlors,
D anbury, Conn.

2 66 :Jiain S treet,

E UGENE W ESSELS ,
Will m anu facture C andy a t t h e Fair.

P ROPR I ET OR-

C ORN S TARCH B LANC : MANGE.- Mak e a c orn s tarch
b lanc m an ge, b y t aking o ne q uart o f m ilk, f ou r t able spoo nfuls o f c orn -starch, a p inch o f s alt, a nd y olks o f t wo e ggs
"\Vhen cool, b eat u p .the w hites w ith p owdered s ugar, a nd
s pread on t he t op ; e at w ith c ream .
S ALAD D RESSING.-One e gg, o ne t easpoonful m ustard,
o ne t easpoonful s alt, one t easpo o nful s ugar, o ne-half c up v inegar, o ne-half c up m ilk.
C INNAl\ION W A FERS .-On e p ound o f flour, one q uarter
p ound o f b utter, t~re e e ggs, o ne-half t easpoonful o f sale ratns
d issolved in a l ittle m ilk, t h ree t ablespoonfuls o f c innamon,.
flour e nough t o s tiffen. R o ll t hin, a nd b ake i n a b ot o ven t en
m inutes.
S TUFFED A ND B AKED F ISH. - Soak b read i n c old
w ater t ill s oft- drain o ff t h e w ater, m ash t he b read fine, m ix
i t w ith a t ablespoonful o f m elted b utter, a l ittle p epper a nd
s alt-a c ouple o f r aw e ggs m akes t he d ressing c ut s mootheradd spicf>S i f y ou l ike. F ill t he fish w ith t he d ressing, s ew i t
u p, p ut a t eacup o f w ater i n y our b ake-pan, a nd a s mall p iece
o f b utte r- lay i n t he fish, b ake i t f rom f orty t o f ifty m inutes.
F resh c od, b ass a nd s had a re s uitable fish f or b aking.
F LOATING I SLAND. -Make a c ustard o f t he y olks o f
six e ggs, o ne q uart o f m ilk, a s mall p inch o f s alt, s ugar t o
t aste; b eat a nd s train y olks b efore a dding t o t he m ilk; p lace
c ustard i n a l arge t in p an, a nd s et i n t he s tove, .s tirring constantly u ntil i t b oils, t hen r emove; f lavor w ith l emon o r r ose,
arid p our i nto a d ish; s pread s moothly ·over t he b oiling b ot
c ustard t he w ell-beaten w hite, g rating s ome l oaf s ugar; a dd
s ome g rated c ocoanut on t he t op; · s et t he p an i n a dish o f i cewater, a nd s erve cold. S ome p repare t he w hites b y p lacing
a t ablespoonful a t a t ime o n b oilin.g w ater, l ifting t hem o ut
c arefnlly w ith a s kimmer w hen c ooked, a nd l aying t h e m.
g ently o n t he float.

P LANT'S
""IS T HE O XLY P LACE I X T HE C ITY W HERE Y OlJ C AK F I);" D
C O:llPLETE A"SSORT~IE);"T S O F

·_MILLINERY

G oons,

FANCY GOODS,
:Ladies ' a nd

C~ildren ' s M uslin a nd M erino U nderwear,\
C alico W rappers, J erseys,

C hildren 's C loaks a nd D resses,
C ORSETS,
H os i ery a nd G loves,
W orsted G oods,
T rimmings, V elvets, S ilks, L aces, R ibbons,
C olumbia G ermantown Y arns ,
W orsteds .
I n s hort, y ou w ill f ind e verything u suall y t o b e f ound i n a
f irst - class ) Iillinery a nd F ancy D ry G oods S tore, a t

.J .D. P LANT & BRO.'S,
1 97 M AIN S TREET,

D ANBURY,

C ONN.

33

S COLLOPS a re n ice boiled, a nd t hen f ried, o r b oiled a nd
p ickled, i n t he s ame m anner as o yste rs. T ake t hem o ut o f
t he shells- when b oiled, p ick o ut t he h earts, a nd t hrow t he
r est a way, as t he h eart is t he o nly p art t hat is h ealthy t o e at.
D ip t he h earts i n flour, a nd f ry t hem in l ard t ill b rown . T he
h earts a re g ood s tewed, w ith a l ittle w ater, b utter, s alt a nd
p epper.
E ELS.-Eels, i f v ery l arge, a re b est s plit o pen, c ut i nto s hort
p ieces, a nd s.easoned w ith s alt a nd p epper, a nd b roiled s everal
h ours a fter t hey h ave b een s alted. T hey a re g ood c ut i nto
s mall s trips, anrl l aid i n a d eep d ish, w ith b its o f s alt p ork,
s easoned w ith s alt a nd p epper, a nd c overed w ith p ounded
r usked b read ; t hen b ake h alf a n hour. S mall eels a re b est
f ried .
C RULLERS. - Into o ne q uart o f s ifted flour, s ift t hree
t easpoonfuls o f b aking p owder a nd o ne-half t easpoonful o f
s alt; b eat t ogether t hree e ggs, t wo c ups o f s ugar, w ith t he
flonr, one-half c up o f b utter n ot p acked; t hen a dd t he e ggs,
s ugar, h alf c up o f m ilk, a nd a l ittle n utmeg; f ry a nd r oll i n
p owdered s ugar.
M OCK M INCE P IE. - Three l arge c rackers r olled, t hree
e ggs b eaten w ith c rackers, o ne c up b oiling w ater, one c up
molasses, o ne c up s ugar, o ne c up r aisins, one-half c up v inegar, o ne-half c up b utter; o ne t easpoonful c loves, cinnamon,
a nd n utmeg; a l ittle p epper . T his recii>e m akes t hree p ies.
P OOR M AN'S P UDDING. - One-half t eacupful o f rice,
t wo q uarts o f m ilk, one t ablespoonful o f b utter, a s mall p inch
o f s alt ; f lavor a nd s weeten t o y our t aste. B ake s lowly, a nd
s tir o nce o r t wice w hile b aking i t . I s t o b e m ilky w hen
d one .
T ROUT. - Trout a re g ood b oiled, b roiled o r f ried - they
a re also g ood s tewed a f ew m inutes, w ith b its o f s alt p ork,
b utter, a nd a l ittle w ater. T rout, as w ell a s all o ther k inds o f
f resh w ater fish, a re a pt t o h ave a n e arthy t aste - to r emove
i t, s oak t hem i n s alt a nd w ater a f ew m inutes, a fter t hey a re
c leaned.

HORllCE PURDY & SON,

The Equitab/e L1je Assurance Society
O F T HE U NITED S TATES .
M ost L iberal.

T he S trongest.

$ 138,000, 000 N ew I nsurance W ritten i n 1 887.
$ 18,000,000 S urplus.

~

The Agricultural Insurance Co'y.
INSURES · ONLY ON THE HOMES OF THE PEOPLE.
I s n ot e ndangered b y b usiness c on flagrations .

T he I nsura nce o f
y our H ome i s s afe i n t his C ompany.

S uN F IRE O FFICE,

T HE O LDEST C OMPANY IN T HE W ORLD.
E stablished i n 1 710.

O THER R ELIABLE C OMPANIES REPRESENTED.
H ORACE P URDY.

C OTTAGE C AKE. - One t eacupful o f s ugar, o ne t eacup ful o f m ilk, t wo t eacupfuls o f flour, t wo a nd o ne-half t ea ·cupfuls _of m elted b utter, one e gg, one t easpoonful o f c ream
t artar, one-half t easpoonful o f s oda; b eat e ggs, s ugar a nd
b utter f irst; t hen a dd w hole a nd b ake. F lavor w ith l emon
-or n utmeg.

P olicies ! ?contestable.

H as t he l argest a mount o f I nsuran ce o n i ts b ooks, a n d d oes t he
l argest b usiness a nnually, a nd h as t he l arg e st S urplus
o f a ny c ompany i n t he W or l d.

T HE

G EMS F OR B REAKF A ST .-T wo c ups I ndian meal, t wo
-cups g raham flour, on e c up molasses, one c up w ater, one t ea spoonful s oda, b utter t he size o f a n e gg; d rop i nto y our
p ans.
B REAKFAST R OLL. - One c up o f s weet milk, one egg,
-one c up o f y east; k nead i n flour t o m ake a d ough; l et r ise
u ntil l ight, t hen c ut i n s mall pieces, roll o ut a nd s pread w ith
b utter ; r oll o r f old o nce over, l et r ise on tins ; a nd b ake in
~good o ven.

Office, 18 W illiam St., Danbury, Conn.

T he M ost P rogressive.

35

G EORGE L . P URD Y.

C REAM C OOKIES. - One c upful o f b utter, t hree c upfuls
-of s ugar, t hree e~gs, five c upfuls o f flour, one c upful o f m ilk,
.and one t easpoonful o f soda.
G REEN C ORN P UDDING. - Grate t hree e ars o f g reen
-corn, m ix a s mall piece o f m elted b utter w ith i t, a dd o ne-half
·teaspoonful o f s alt; t ake o ne q uart o f m ilk, t hree e ggs, five
- tablespoonfuls o f s ugar ; m ix t he c ustard first, t hen a dd t he
: rest ; b ake o ne hour.
Q UEEN'S P UDDING. - One p int o f b read c rumbs, o ne
- quart o f m ilk, one c upful o f s ugar, y olks o f f our e ggs ; f lavor
w ith l emon ; piece o f b utter t he size o f a n e gg; w hip t he
w hites o f f our eo-o-s t o a f roth, w ith f our t ablespoonfuls o f
•
b '=>
·sugar ; a l emon ; s pread j elly o r f ruit o n t he p udding ; t hen
_ o n t he w hites o f t he e ggs, a nd p lace i n t he o ven t o b rown.
put
A UNT O CKIE'S P OUND C AKE. - One p ound o f s ugar,
t hree-quarters o f a p ound o f b utter, e ight e ggs, y olks b eaten
w ell; h alf p ound o f flour, e ight e ggs, w hites b eaten w ell; h alf
-pound o f f lour; a v ery l ittle s oda d issolved i n w ater, a l ittle
-cream o f t artar s ifted i n l ast h alf p ound o f f lour; pinch o f
,salt; f lavor t o t aste w ith l emon juice, o r g rated r ind.

THE

~lOST

RELIABLE DRUGGISTS IN DANBURY ARE

H. R.· STRATTON & GO"
S C CCESSORS T O

" THE I -IA v VLEY P HARl\-IACY ."

L ARG E ST S TOCK,

C omplete i n e very d epartment .
" E xcellence i n q uality o ur f irst c onsiderat ion .''

Phy sician s' Prescription s a Specialty~
And Compounded b y R EGISTEREIJ CLERKS o nly.

WALLACE & CO .'S FINE CONFECTION S.
Ci[ars from Acker: Merrall &Condit and Park &Tilford.
T he F in e st W ine s a n d L iqu ors f or F amil y a nd M e d icin al U s e.
O ur o wn p rep arations o f B EEP , W I N E A ND I RO N a n d E MUL SI ON O F N OR W EG IAN C O D L IVER O I L a re u nexc e ll e d in q uality a nd m anufacture .

N ONE B UT T HE B EST,
AND AT PRICES F AR BELOW REASONABL E.

Y ou c an save 2-5% to 50% b y deali ng with us .

173 M ain S treet, o pp. City H alL
~NIGHT

C LERK I N A TTENDANCE .

37

C AKE W ITHOUT E GGS . -One c upful o f b utter, t hree
-cupfuls o f s ugar, o ne p int o f s our m ilk o r c ream , one a nd one _
h alf p ints o f flour, one p ound o f r aisins, one t easpoonful o f
s aleratu s ; spice t o y our t aste . B ake o ne h our.
C LOYE C AKE.-One p ound o f flour, one p ound o f s ugar,
-one -half p ound o f b utter, o ne p ound o f r aisins, one g lass o f
b randy, o ne t abl espoonful o f c innamon, o ne t ablespoonful o f
n utmeg, o ne t ablespoonful o f c loves, f our e ggs, one teaspoon ful o f s aleratus d issolved in m ilk; c hopped r aisins.
C OJ-lPOSITIOX C AKE. - One po~md o f s ugar, one p ound
·of flour, six eggs, one-half p ound o f b utter, o ne t eacupful o f
m ilk, one-half t easpoonful o f s aleratus.
C OFFEE C AKE. - One a nd o ne-half c upfuls o f s ugar, o ne
-cupful o f b utter, o ne a nd o ne-half c upfuls o f molasses, one teaspoonful o f c ream t artar, o ne t easpoonful o f c loves, t hree -quarters t easpoonful o f s oda, one c upful o f s trong coffee, one
n utm eg, one e gg, f our c ups o f flour, one p ound o f f ruit .
.C ORN B READ . -One c up c orn m eal, one c up w heat flour,
on e c up milk, h alf c up s uga r, t wo e ggs, b utter, t he size o f a n
-egg, t 'vo t easpoonfuls b aking p owder, o ne t easpoonful s alt .
G RAHAM M UFFINS. - One c up o f m ilk, one e gg, t wo
t ablespoonfuls s ugar, h alf c up g raham flour, one and a h alf
t easpoonfuls b aking p owder, f lour e nough a dded t o m ake a s
t hick as p ound c ake . B ake i n s mall tins.
S P A NlSH C REA:M. - One p int m ilk, q uarter b ox g ela tin e ; l et i t s tand a nd d issolve a f ew m oments; t hen p ut i n
-double b oiler; l et i t b oil fifteen m inutes; s tir i t w ell; t wo
eggs; s eparate t he w hites f rom t he y olks; b eat t he y olks t o a
f roth a nd t urn t he m ilk o ver i t; s tir, s et b ack i n k ettle a nd
.l et i t b oil f our m inutes; a dd o ne-half c up s ugar, o ne-balf cuiJ
w ine; h ave t he w hites b eaten a nd s tir i n t he l ast t hing; p ut
i n m ould t o cool.
S OFT C USTARD . - One p int m ilk, p ut i n d ouble b oiler,
f our e ggs, o ne c up s ugar; w hen m ilk is s calding b ot, a dd
-eggs a nd s ug ar.

-J. V V. N ORTHROP

'

Nowsdoalor and Pnrchasin~ A~ont,
S TATIONERY A "'D C IGAH.S.

P LAIN S PONGE C AKE. - One c upful o f s ugar, o ne c up·
f ul o f flour, f our e ggs, one-half t easpoonful o f s oda, one t ea sp oonful o f c ream t artar.

BOOK -BINDil\"G A SPECIALTY.
S ubscription agency f or all P a pers and Periodicals.
R u bber S tamps o f all kinds.

2 5 1 M ain S t.

Orders t aken f or

D ANBURY, C ONN _

MISSES SANFORD & COMSTOCK

'

M ILLINERS
2 4 1 M ain S tre e t

'

'

D ANBURY, C ONN.

...

N. P.

GILLE'l'T~
...

tt

:{tttnfom ~Ioalt J\~tltingt
•
2 05 M AIN S TREET.
A GEXT F OH

Old Staten Island Dyein[ Establishment.

FRUIT C AKE. - Five p ounds o f flour, five p ounds o f
b utter, five p ounds o f r aisins, five p ounds o f c inrants, five
p ounds o f s ugar, t hree p ounds o f a lmonds, t wo p ounds o f
c itr on, t hree d ozen e ggs, f our o unces o f lem on, one ounce o f
cloves, five gills o f b randy, o ne-half o unce o f m ace, t wo a nd
o ne-half o unces o f n utmegs, one t ablespoonful o f soda.

B AVARIAN C REAl\I. - One q uart o f c re am, one c up o f
.s ugar, f our e ggs, yolks, h alf o unce o f g ela tine o r i singlass,
t wo t easp oonf uls o f f lavoring; soak g elatine in w ater t o cover one h our, s train a nd s tir i nto a p int o f c ream m ade b oiling
h ot; b eat t he e ggs s mooth w ith t he s ugar, a dding b oiling m ix ture, b eating i n a l ittle a t a t ime; h eat u ntil i t t hickens, n ot
b oil; t ake f rom t he fire, flavor, a nd, w hile b ot, s tir i n r emain ing p int o f c ream w hipped t o f roth; w et m ould w ith cold
w ater, t hen p our i n m ixture; s et i n a cool place.
C HOCOLATE C REAJ.I. - One q uart o f m ilk, h a lf b ox
g elatine, t wo o unces s weet c hocolate, f our o unces o f s ugar;
d issolve t he g elatine i n t he m ilk, p ut i n t he c hocolate a nd
s ugar a nd l et i t b oil; t hen p our i nto a m ould a nd e at c old.
D UCHESS P OTATOES. - Grate five cold b oiled p otatoes
a nd m ix w ith f our t ablespoonfuls o f :flour, i n w hich b as b een
m ixed a q ua rt er o f a t easpoonful o f b aking p owder; a dd t wo
>veil-beaten e ggs, h alf a c up o f m ilk, a nd a t easpoonful o f
s alt ; d rop i n h ot l ard o r f at .
C ORN F RITTERS. - One t eacupful o f m ilk, t hree e ggs,
o ne p int s weet c orn g rated ( beat t he e ggs, w hites ;.m d y olks
s eparately); t o t he y olks a dd c orn, m ilk a nd f lour e nough t o
m ake a t hick b atter, t hen s tir i n t he w hites .
A PPLE P UDDING. - Eight s poonfuls o f w ine, t welve
s poonfuls o f s tewed a pple, t welve s poonfuls o f m elted b utter,
e ig ht e ggs, t h e j uice o f o ne l emon, t he p eel o f t wo l emons,
g rated ; s ugar t o y our t aste.

F. L. W ILSON
26r

Main Street_panbury, Conn.

Diamon-ds
'
Watches,
Jewelf)r,
SILVERWARE.
Optical goods 21nd Wedding Presents a ~pecialty.
B RASS G OODS.

A RT P ORCELAIN.

P ICTURES A ND F RAMES.

~Special a ttention g iven t o F ine Repairin~· o f
C hl"onometers, W atches a nd J ewelry.

41

'

P ICKLED C AFLIFLO\VER. - Takc s1x h eads o f c auliflower, one gallon o f v inegar, o ne p ound o f m ustard, o ne c up
o f s ugar, one c up o f flour, one t ablespoonful o f g round
m ixed s pices, t hree r ed p eppers c hopped fine; b ring a ll t o
a s cald, a nd t urn o ver t he c auliflower (first b reaking u p t he
c auliflower in c onvenient pieces f or b ottling, a nd p lacing in
s alt a nd w ater o ver n ight) i n t he m orning d rain t horoughly,
a nd c ook p artly d one in milk a nd w ater, w hen i t is r eady f or
t he a bove d ressing.
C ORN P A TTIES. - Eighteen e ars o f c orn g rated o r c ut
v ery fine, a dd t hree e ggs well b eaten, f our tablespoonful~ o f
f lour; cook in p ari b utter a nd p art l ard ( only l ard e nough t o
k eep t he b utter f rom b urning) . A dd l ittle s alt. C ook on
g riddle .
S ODA P OUND C AKE. - One-quarter p ound o f b utter,
-one p ound o f s ugar, o ne p ound o f flour, one-half p int o f m ilk,
f our e ggs b eaten s eparately, t wo t easpoonfuls o f c ream t artar,
-<>ne te~spoonful o f s oda, n utmeg.
P OUND C AKE. - One p ound o f b utter, t en e ggs, n utmeg
. and lemon, one-half glass o f b randy, o ne p ound o f s ugar, o ne
p ound o f flour. B ake o ne h our.
C URRANT A ND G OOSEBERRY P IE. - Currants a nd
_ osd)erries a re t he b est f or p ies w hen o f a f ull g rowth, j ust
go
b efore t hey b egin t o t urn r ed- they a re t olerably g ood w hen
·ripe. C urrants m ixed w ith r ipe r aspberries o r m ulberries
m ake v ery nice pies. G reen c urrants a nd g ooseberries f or
p ies a re n ot a pt t o b e s weet e nough ' without t he s ugar i s
s calded i n b efore t hey a re b aked, as t he j uice o f t he c urrants
i s a pt t o r un o ut w hile t hey a re b aking, a nd l eave t he f ruit
-dry. S tew t hem on a m oderate fire, w ith a t eacupful o f
w ater t o a c ouple o f q uarts o f c urrants; as soon as t hey
b egin t o b reak, a dd t he s ugar, a nd l et i t s cald i n a f ew
m inutes. vVhen b aked w ithout s tewing, p ut t o e ach l ayer o f
f ruit a t hick l ayer o f s ugar. T here s hould b e as m uch as a
- quarter o f a p ound o f s ugar t o a p int o f c urrants, t o m ake t hem
s ufficiently sweet. G reen c urrant p ies a re g ood s weet ened
w ith m olasses and s ugar m ixed.

N OTICE.

43

'*
A PPLE C' AKE. - 1en o r t welve alJples s weetened, o ne
l emon, t hree e ggs, one- quarte r p int o f c ream o r m ilk, onequarter p ound o f b utter, t hree o unces o f s weet a lmonds, t hree quarters p ound o f s hort c rust. L ine t he p late w ith i t ; s lice
t he a pples; l ay t hem t hickly i rtthe m iddle; l ay t he a lmonds
o ver t he t op o f t he a pples ; b ake f rom one-half t o t hree quarters o f a n h our. S ift s ugar o ver t he t op .

..::

...

Lannefl GooJs anJ ~ea FooG of Al/.Kinlls,
Can be found a t r ock bottom prices.

Call and be convinced.

0 . F . C OGSvVELL c~ CO.,
3 3 E lm S t.

D ANBURY, C ONN ..

v VHEELER & W ILSON
Manufacturing Company's

UNRIVALED
SEWING MACHINEs·
T he N ew N o. 9 .
O FFICE A XD SALESROO~I:

4 5 L iberty S treet, D anbury, C o nn.
P . F . H ENEBRY ,

M anager_

C AKE F OR L ITTLE P ANS . -One c upful o f b utter, t wo ·
c upfuls o f s ugar, t hree a nd o ne-half c upfuls o f flour, f our
e ggs, one coffee c upful o f milk, one a nd o ne-half t easpoonfuls
o f c ream t artar, one-quarter t easpoonful o f s oda .
C HEAP C AKE. - One-half c upful o f b utter, o ne c upful o f
s ug ar, t wo -thirds c upful o f milk, one p int o f flour, o ne e gg,
o ne t easpoonful o f c ream t artar, o ne-half t easpoonful o f s oda ..
C HO\V- CHO\V.-T wo l arge c auliflowers, t wo q uarts.
g reen t omatoes, o ne q uart s mall onions, t wenty-four m ediumsized c ucumbers, t hree g reen a nd t hree r ed p eppers; b reak
t he c auliflower i n s mall pieces a nd c ook a f ew m inutes; c hop
the· t omatoes, p eppers, c ucumbers a nd o nions t o a s uitable
s ize; a dd t he c auliflower a nd s oak o ver n ight i n a w eak b rine;
t he n ext d ay s cald a ll t ogeth er a nd d rain i n c olander.
D R ESSING. -Stir one-half p ound m ustard, f our tea~poonft{ls
c elery seed, f our t eacupfuls s ug ar, one f ull c up o f flour, onehalf o unce t umeric p owder t o a s mooth p aste. T ake t hree
. q uarts v inegar a nd h eat i t; a dd t he a bove m ixture a nd l et a ll
come t o a b oil; p our o ver t he p ickle, c an o r b ottle, a nd i t w ill
k ee p one y ear.
C HILI S AUC E.-Chop e ighteen r ipe t omatoes, o ne onion,.
t hree p eppers; a dd one c up o f s ugar, t wo a nd a h alf c ups o f
v inegar, o ne t easpoonful o f s alt, one t easpoonful o f e ach k ind
o f spice.
L E MON S AUCE. - One t ablespoonful c orn s tarch, o ne·
t ablespoonful b utter, t wo e ggs, t wo c ups s ugar, t he j ui ce a nd
g rat ed r ind o f t wo l emons; b eat a ll t ogether j ust befor~ ser~ ­
ing; a dd o ne p int b oiling w ater; s et on s tove a nd l et 1t bo11
o nce.

45

S TONE BRO.'S

B akery and Confectionery.
. H aving o p ened t he e legn,nt N ew S wre i n t he l \IcPhelemy
B u1l d1ng, W hite S treet, i n c onnection w ith o ur M ain S treet e stab llshment, w e a re b ett e l' p repared t han e ver t o s upply t he p eople
w 1tl'r a ll v arieties o f . he b est m ade
t

B READ, C AKE,

PIE ~

ETc.

A LL G OODS F RESH .
T he p ubli c i nvited t o t est g oods a nd p rices .

S TONE B ROTHERS.
1. 53 Main St. and the McPhelemy Building, White St.

.JEAN H ORNIG [;., C O.,
B ottlers o f t he C elebrated

S A L VATO R
T he B est L ager f or F arnily U se!
A LSO B OTTLERS O F

B ASS & C O.'S A L E ,
R . S mith's P hiladelphia A le a nd S tout
'
F ine G inger A le, E qual t o t he I mported.
A GENTS F OR

G eorge S andler's C ulmbach L ager a nd M alt E ~tract
'
M ilwaukee L ager,
C alifornia , D elaware S weet C atawba a nd C laret
W i n es .

\YORKS, COR. MAIN AND_ LM STS., DANBURY, COKN.
E

B AKED,.. TONGUE. - Boil a f resh b eef t ongue o ne a nd a .
h alf h ours ; s kin a nd s tick w ith c loves ; t hen b oil a nother
h our; t ake u p, s kim a nd c over w ith a p aste o f b read c rumbs
a nd e gg ( yolks o f t hree e ggs); b aste well a nd o ften w ith t he
w ater i t w as b oiled i n ; b ake i t o ne hour, p our p ort o r :Ma deira w in e o ver i t t o s of ten t he c rust, t hen s pread on t he t op a
l ittle c urrant j elly ; m ake a safice o f t he d ripping i n t he p an
a nd wine.
F ORCED M EAT B ALLS. - Take e qual q uantities o f b read,
v eal a nd s uet ; c hop fine, season w ith p epper, s alt a nd
t hyme ; m ix i t w ith e gg, a l ittle m ilk, a nd r oll i n b alls ;·
f ry t hem w ith b utter u ntil b rown .
C ORN C AKES. - Six o r e ight e ars of c orn g rated; a dd
o ne p int o f s weet milk, piece of b utter t he s ize o f an e gg,
t hree t easpoonfuls b aking p owder, t wo e ggs, one t ablespoonful s alt a nd flour to m ake a t hin b atter .
C RUl\IPETS .....:... One p int r aised d ough, t hree e ggs, threetablespoonfuls b utter, h alf c up w hite s ugar.
W hen y our b read h as p assed i ts s econd r aising, w ork i nto
t he a bove -named q uantity t he m elted b utter, t hen t he e ggs
a nd s ugar b eaten t ogether u ntil v ery l ight. B ake i n muffin·
r ings a bout t wenty m inutes .
C REAM C AKES. - One p int o f w ater, o ne-half p ound o f
b utter, t hree -quarters p ound o f f lour ; w hen t he w ater i s
b oiling a dd t he b utter; s tir i n t he f lour w hen c old; a dd t en
e ggs ( one t easpoonful o f c old w ater d ropped o n t he p ans) ;.
w ith a t ablespoon d rop t he b atter o n t he p ans. B ake q uick ;
a void o pening t he o ven w h ile b aking .
P OUND C AKE. - One p ound o f flour, one p ound o f s ugar,
o ne p ound o f b utter, t en eggs. n utmeg. M akes t wo l oaves.
P LAIN P OUND C AKE. - One-half c upful o f b utter, t wo
c upfuls o f s ugar, t hree a nd one-half c upfuls o f flour, o ne c up ful o f m ilk, t wo t easpoonfuls o f D uryea's b aking p owder,.
t hree e ggs ; m ix b utter, e ggs a nd s ugar t ogether, t hen m ilk ;.
m ix t h e p owder w ith t he flour ; s tir i n c ocoanut l ast.

ALL SAY WE KEEP THE BEST.
P EOPLE W HO F I ND T HEIR \ YAY I:!:\ T O

·Tallant & Phalon's
C LOTHING STORE
IN DANBURY,
. All a gree i n s aying t hat i t i s t he b est a nd c heapest
p lace i n D anbury t o b uy

Good, Well Made and Reliable Glothing
O ur g oods . a re m ade a nd t rimmed f rom t he b est
:materials, a nd a re w arranted t o g ive s atisfaction.
I f t here i s a ny p ower i n l ow p rices, v irtue i n
- values, b enefit i n b argains, .w e m ean t o d o t he b usiness a nd d eserve y our p atronage,· a nd a ny g arment
b ought i n o ur s tore t hat d oes n ot p rove a s r epresent ·ed w ill b e m ade s atisfactory t o t he b uyer.

T ALLANT & P HALON,
1 75 l \dain S t.,

D anbury, C onn.

O PPO SITE C ITY H ALL.

47
K EDGEREE ( breakfast d ish) .- Boil t wo t ablespoonfuls o f
Tice well; t\V'O e ggs, b oiled h ard ; a s mall piece o f w hite fish
l eft f rom t he d ay b efore ; e ut fish a nd e ggs i nto s mall dice ;
p epper, s alt, c ayenne, w ith c ream o r a s mall p art o f b utter;
m ix well t ogether i n a stew-pan t ill h ot .
OMELET. ~ T hree e ggs b eaten t ogether; a li ttle s alt; a
t ablespoonful o f m ilk t o e ach e gg ; o ne teaspoonf ul o f f lour
dissolved in t he milk. D~ n ot m ake t ill r eady t o cook, a nd
h ave a h ot fire, a nd use b utter t o f ry.

. V EAL L OAF. - Two a nd a h alf p ounds o f veal (chopped),
b alf a p ound o f s alt p ork ( chopped), f our p owdered c rackers,
t wo e ggs , one t easpoonful o f s ag e, s alt, o ne t easpoonful o f
p epper, o ne t abl espoonful o f m elted b utter; b ake t wo h ours.
C LAM S OUP. - Three q uarts w ate r, t wenty -five m edium sized clams, a nd o nion, t hree t ablespoon fuls flour, one t able spoonful b utter ; c lams a nd o nions t o b e c hopped v ery fine ;
t o b e b oiled fifteen m inutes ; a dd t he b eaten y olks o f t h r ee
€ ggs in one p int o f m ilk, s tirring w hile a dding ; n ot t o b e
b oil ed ; i f p referred, t he c lam s c an b e s trained off b efor e
s dding t he milk.
S TEAMED B ROWN B READ. - T wo cups r ye m eal, t wo
-cups I ndian m eal, t wo a nd t hree -quarter c ups m olasses, one
t easpoonful s oda, h alf t e asp oonful s alt (or more) ; t hin w ith
s our m ilk; s team t wo a nd a h alf h ours.
T EA B IS CU IT .- One q uart s ift ed flour, a l ittle s alt, t hree
t easpoonfuls o f b aking p owder, a s mall h andful o f s ugar;
m ix l ightl y t hrough t he f lour; r ub a l arge t easpoonful o f l ard
t hrough t he d ry m ixture; m ix w ith s weet m ilk, t he c older t he
b etter ( it t akes n early a p int); r oll o ut s oft; c ut i n a ny s hape
y ou wish, a nd b ake i n a v ery h ot o ven; i f t hey a re n ot w hite
s nd l igh t , t he f a ult will b e i n y our o ven. T he same r ecipe
m ay b e u sed f or s hortcake.
C UP C AKE. - Two c upfuls o f s ug ar, one -cupful of s our
m ilk, f our e ggs, one-half c upful o f b utter, t hree c upfuls o f
-flour, o ne-half t easpoonful o f s oda.

New Store!

New Goods!

C. M. 1 -IORCH c~ CO.
\ YUOLESALE A ND R ETAIL D EALERS I N

H ATS A N- C APS,.
D
ALSO, F IRST · CLASS LI~E O F

GENTS' FURNISHING GOODS.
A LL T HE L ATEST S TYLES I N

'

N ECKWEAR.
~Remember the place, } lcPhelemy's Block,~

N o . 3 3 W hit e S t.

D AN B U R Y, C ONN_

W . H . H ITCHCOCI{,

Bill Postor, General Distributor,
A ND 0 A R 1v.I: AN.
A LSO P ROPRIETOR O F

HITCHCOCK'S BAGGAGE EXPRESS,
A GENT F OR T HE

49

C ABBAGE S ALAD .-On e b ead o f c abbage e hopped fine,
a nd s oak ed i n s alt w ater f or t wo h ours; b eat f our e ggs w ith
o ne p int o f v i;;e gar t ill i t c omes t o a c ream; t wo t ablespoonfuls o f m ustard, m ixed w ith v inegar, o ne t ablespoonful o f
s alt, h alf t ablespoonful o f p epper, one c up o f b utter; p ut i n
t he v inegar a nd eggs a fter t hey a re h ot; let cool and p our
o ver c abbage.
G RAPE C ATSUP. - Five p ounds g rapes b oiled a nd col andered, o ne a nd t hree-quarter p ounds s ugar, i f s weet
g rapes, o r t\vO p ounds, wil<:t, one p int vine_gar, one t ablespoon ful o f c innamon, one t ablespoonful o f cloves, same o f a llspice
a nd b lack p epper, h alf t ablespoonful o f s alt . Boil u ntil t he
c atsup i s a l ittl e t hick, t hen b ot tle and seal.
C ATSUP.-Slice a nd b oil r ip e t omato es one h our a nd
s train t hrough t wo s ieves. T o f our q uarts l iquid a dd onehalf c up s alt, same o f s ugar, a nd t wo a nd o ne-half t able spoonfuls c innamon, o ne a nd one-half t ablespoonful b lack
p epp er, o ne-quarter t ablespoonful c ayenne p epper, one-half
t ablespoonful c love s, one-half t ablespoonful n utmeg, on e-half
t ablespoonful m ustard. B oil all slowly t hree h ours . T hen
t o o ne q uai·t j uice a dd o ne p int o f v inegar. B ottle h ot a nd
seal w ith t wo p arts r esin t o o ne p art b eeswax .
S WEET P ICKLED G REEN TO~IATOES .- Seven
p ounds s liced t omatoes, t hre.e a nd one-half p ounds s ugar, one
q uart v inegar, o ne a nd one-half h eaping t ablespoonful w hole
cloves, t hree h eaping t ablespoonfuls c assia b uds; slice g reen
t omatoes, c over w ith s alt i n layers, a nd l et t hem r emain o ver
n ight. C ook u ntil t ender, a nd t hrow s calded v inegar a nd
spices o ver t hem.

A ND

UN I' fED S 'fA ' fES E XPRESS tQI•.
T he o nly opposition Expresses n ow o perating in Connecticut.

Oflice, 262 M ain St.,

O })p.

D. & N. R . R. Depot,

D AN B UR Y , C ONN •.
T heatrical and Traveling :Merchants' B aggage a Specialty.

S ARATOGA C HIPS. -Pare, a nd slice p otatoes v ery t hin,
p u t b etween t owels to d ry; h ave r eady b oiling h ot l anl; f ry
u ntil b rown.
A UNT O CKIE'S C REA)I P OTATOES. -Cut e ight o r
t en c old-boiled p otatoes i n dice shape, place i n f rying -pan
a nd p our a l arg e c up o f c ream o ver t hem, s alting w ell; s tir
n ow anc1 t hen u ntil t hey t hicken, a nd s erve v ery h ot.

BURNED OUT,
B U'l' XO'J..' D ISCOURAGED.
T HE O LD E STABLISHED- HOUSE O F

'
j 0SEPH

T. s~TES & Co.

l__U[T)BE~ [T)E~~~fl~J § ,.
B eg t o a nnounce t hat P h ce nix - like, t hey h ave " risen f rom t h e
a shes" o f t he g reat C anal S treet b laze, a nd w ith i ncreased f acili ties, c omplete a nd v aried s tock, a nd R are B argains t o o trez t o a ll
i nt ending p urchasers, t hey a re n ow f ully p repared t o m eet ever~­
want o f t he B uilding T rade.
~Notic-e p articularly w e h ave a l arger a ssortment o f D ry

L umber o f a ll k inds t han e ver b efore c arried; t hat w e k eep t hebest S hingles m anufactured; t hat w e h andle C alifornia F ancy R ed wood S hingles i n v arious d esigns; t hat w e c arry a f ull l ine o f

l 'v:IASONS' ~-fA T ERIALS,
a nd d eal i n B uilders' H ardware.

W e g uarantee e very c ustomer a

w ide r ange o f s election, h onest, r eliable g oo d s f or l ow p rices,
p rompt a ttention , a nd u nifo rmly C 'ourteous a nd h onorable d e aling.
A s w e p urchase a ll g oods f or c a s h, i t e nables u s t o s uccessfully

d efy a ll c ompet-ition .

W e p resent. t o t he p eople o f D anbury a nd

v icinity t he r eputation w e h ave a chi e ved i n t he p ast f or s oliciting
a c ontinuance o f t heir l iberal p atronage. G rateful f or p ast ta...-ors,
w e s hall e ndeavor t o m er i t t he c onfidence a nd t ra de o f t he p ubli c .
W henever y ou w ant a nything i n B uilding M aterial, r e me nlber
a nd g ive u s a c all.
Y ours c o r dially ,

JOSEPH T. BATES & C O ..
. 39 C anal S treet.

D:A: N B URY, C O NN •

51

N E"PORT O MELET. -Beat six e ggs s eparately, o ne
t eacup l ukewarm m ilk, one t ablespoonful m elted b utter, o ne
-of flour w et w ith s ome o f t he m ilk ; a dd o ne t easpoonful salt
a nd p epper t o y our t aste. B ake i mm ediately i n a w arm
b uttered s pider ; w hen t he b ottom is done, s et i t i n t he o ven
a nd l et i t b rown o ver t he t op . C old h am c hopped fine a nd
a dded is v ery nice.
F RENCH R OLLS .-Dissolv e o ne t ablespoonful b utter i n
-one t eacup milk, one e gg, a l ittle s alt, t hree s poonfuls o f l ight
d ough. K nead i t i nto rolls w ith w heat flour . L et i t r ise ;
-cut a s lit i n t he t op, a nd b ake i n a quick oven.
COCOA~TUT D ROPS. - One -half p ound c ocoanut, onehalf p ound s ugar, f our e ggs, whites only, t wo t ea ~poonfuls o f
-flour.

C ORN O MELET .-Twelve e ars o f c orn; c ut i t off, a nd
.a dd five e ggs ; s tir t hem w ith t he c orn, season w ith s alt, a nd
f ry b rown. A l ittle flour a nd m ilk t o f orm b atter is nice.
R USK. - One coffee c up o f s ugar, o ne o f m ilk, one t eacup
-of y east, b utter size o f a n e gg, t wo e ggs ; m ake i nto a t hin
b atter. A fter i t b ecomes v ery l ight, m ould i t u p a nd l et i t
:stand i n t he t ins a nd r ise.
B EEF 0 1\'IELET. -Four p ounds b eef ( the r ound), f our
.p ounds B oston c rackers, f our e ggs, a t hin slice o f p ork o r a
l ittle b utter t he size o f a n e gg; s alt, p epper a nd s age; c hop
.and m ix well. B ake f our h ours. M ake a ny f orm y ou please.
B URNT B UTTER. - Put a c ouple o f o unces o f b utter
i nto a f rying p an- set i t on t he fire- when o f a d ark -brown
-color, p ut in h alf a t eacupful o f v inegar, a l ittl e p epper a nd
s alt. T his is nice f or fish, s alad o r e ggs.
L OA F C AKE. - One p ound o f l ight b read d ough, one t ea
·Cup _ b utter, t hree e ggs, one p ound o f s ugar, n utmeg, o ne
of
g lass o f wine, one p ound o f r aisins c hopp ed, one-half p int o f
w arm c ream . J n st as you a re r eady t o b ake, a dd one t e aspoonful o f s oda, a nd flour i f t oo t hin ; b ake o ne a nd onequarter h ours.
-

B ARNUM

R EED ,.

D EL:UOKICO PUDDI~G .- One q uart o f m ilk, l et i t b oil;
in t hree t ablespoonful s o f <:orn s tarch, t hree e ggs, t hree
t ablespoonfuls o f \ uga r, s alt, v anilla t o t aste; t he w hites o f
t he e ggs b eaten, p ut on t op; b ake t illltttle b rown i n t he o ven;
s erve w hen cold.

~tir

I KDIAN B AKED P "CDDIN"G.-One q uart o f m ilk, t wo
e ggs, five l arge t easpoonfuls o f I ndian m eal; g inger a nd molasses t o t aste; boil t he m ilk a nd s cald t he m eal in i t; t hen l et
i t cool b efore a dding t he e ggs.

W E ~rAKE 5 PECL-I.LT!ES O F

S UET PUDDI~G .- One c up o f c hopped s uet, one c up o f
<Jhopped r aisins, one c up o f c urrants, one e gg, t wo -thirds c up
{)f s weet milk, one t easpoonful o f s oda, cloves a nd c innamon
t o t aste, flour as stiff as molasses c ake; boil i n t in p udding
b ag n early t hree h ours . SA.UCE.~One e gg well b eaten a nd
t hickened w ith s ugar.

- A :\D -

THE B esT T e:A:s
T o b e F ound i n t he M arket.

" On t he B r idge ."

3 87 M ain S tre e t.

W. S. C OGSWELL
W HOLESALE

A XD

R ETAIL

'

Shore anD Meat Mar~et.
F RESH :A:ND S :A:LT .1VrE:A:TS,

F ISH, O YSTERS, C LA MS,.
P OULTRY A ND G AME.

~Fruits a nd Vegetables in Season.
N o. 11 W EST S TREET,

Opera House B lock.

DA~BURY,

CONN.

C REAM P IE. - Scald o ne p int o f m ilk; b eat t he y olks o f
t wo e ggs w ith one c up o f s ugar, h alf c up o f flour, s alt t o
t aste; p our b oiling m ilk o n e ggs w ith o ne t ablespoonful o f
p owdered s ugar, a nd s pread o n p ie w hen b aked, a nd r eturn t o
{)Yen t o b rown.
O RLEANS P UDDING. - Three c ups o f flour, h alf a c up
{)f b utter, o ne c up o f molasses, one a nd a h alf c ups o f s weet
m ilk, one t easpoonful o f s oda a nd r aisins; s team t wo h ours.
B OILED P UDDING. - One p int o f m ilk, one e gg w ell
b eaten, one t easpoonful o f b aking powd~r, f lour t o m ake as
s tiff as g riddle c akes; b oil one h our; s erve w ith sauce.
M INCE P IE. - One q uart c hopped m eat, t wo q uarts
<Jhopped a pples, one p int b oiled c ider, a t umbler o f c urrant
j elly, one q uart o f w ater, o ne t ablespoonful o f s alt, ·one t ea~poonful o f p epper, five t easpoonfuls o f c innamon, f our t easpoonfuls o f cloves, n utmeg a nd r aisins; u se t he w ater i n
w hich t he m eat is b oiled; b oil slowly t wo h ours .
M EASURE C AKE. - One c upful o f c ream, t wo c upfuls o f
s ugar, t wo e ggs, t wo a nd one-half c upfuls o f flour, one t easpoonful o f soda, n utmeg.

/

MILLINERY

55

- .AT -

MRS. G . S . G RAY'S

'

2 53 M ain S treet, D anbury.
A f ull l ine o f t 'he L ATEST S TYLES o n h and a t R EALLy
L OW P RICES, a nd e very l ady - will d o - well t o c all a nd s ee.
f or t hemselves, a s h er s tyles o f

MILLINERY AND DRESSMA1\ING
A re o f t he l atest a nd b est - workmanship .

M RS. G . S . G RAY.
2 53 M ain St1·eet, D anb1wy, C onn.

C. Q UIEN,
F IRE I NSURANCE A GENT
AND

R EAL E STATE D EALER,

S TARR 'S B LOCK

'

D ANBURY, C ONN . .

COR~ S TARCH P UDDING. - Thr ee t ablespoonfuls o f
c om s tarch, y olks o f t hree e ggs, b e ate n well t ogether; h alf a
c up o f s ugar, one q uart o f m ilk; b oil m ilk; a dd m ixture; c ook
a f ew m inutes; b eat.white a nd a l ittle s ugar on t op; p ut i n
o ven a nd b rown; s erve w ith s auce.

T_-\.PIOCA P l:JDDING. - Soak o ver n ight o ne c up o f t ap ioca, one p int o f m ilk, f our e ggs; s ugar t o t aste; m ake as
b oiled c ustard; a dd t apioca; m ake a m eringue o f w hites
a nd s ugar f or t op; f lavor t o t aste .
L E:MON P IE. -Gr ate one lemon, a nd s queeze t he j uice
o ut ; one t eacupful o f s ugar, y olks o f t hree e ggs, o ne c upful
o f m ilk, piece o f b utter t he size o f a w alnut, t wo t ablespoon fuls o f f lour; b eat all well t ogether ; t hen b eat t he w hites w ith
t hree t ablespoonfuls o f w hite s ugar ; w hen t he p ie is done,
p our t he w hites o n t op, a nd p ut i n t he o ven t o b rown.
B OILED B READ P UDDING. - Two c ups o f b read
c rumbs, o ne c up o f m olasses a nd s ugar, o ne c up o f m ilk,
h alf c up o f flour, h alf t easpoonful o f s oda, o r o ne t easpoon ful o f b aking p owder, r aisins a nd n utmeg; b oil t hree h ours.
G RAPE P IE- Grapes m ake t he b est pies w hen v ery t ender
a nd g reen. I f n ot v ery s mall, t hey s hould b e s tewed a nd
s tr ained, t o g et o ut t he s eeds, b efore t hey a re m ade i nto p ies;
s weeten t hem t o t he t aste w hen s tewed. T hey d o n ot r equire
a ny spice. I f m ade i nto a p ie w ithout s tewing, p ut t o e ach
l ayer o f g rapes a t hick l ayer o f s ugar, a nd a t ablespoonful o f
w ater.
M ARLBOROUGH T ARTS. - Take t art, j uicy a pples;
q uarter t hem, a nd s tew t hem t ill s oft e nough t o r ub t hrough
a sieve. T o t welve t ablespoonfuls o f t he s trained a pple, p ut
t welve t ablespoonfuls o f s ugar, t welve t ablespoonfuls o f
w ine, s ix t ablespoonfuls o f m elted b utter, f our b eaten e ggs,
t he j uic e a nd g rated r ind o f a l emon, h alf a n utmeg, a nd h alf
a p int o f m ilk. T urn t his, when t he i ngr edients a re w ell
m ixed t ogether, i nto d eep p ie p lates t hat a re l ined w ith
p astry, a nd a r i m o f p uff p aste r ound t he e dge. B ake t he
t arts a bou t h alf a n hour.

l.

1'

!'

l·
'

OLD AND RELIABL E MUSIC HOUSE OF

57

]. A. BEAI-4
46 White Street, Danbury, Conn .

'

D EALER I X

.ESTEY, D ECKER

A ND

H AZLETON

Piano-Fortes

'
THE CELEBRATED ESTEY ORGANS

~

'

A :!\D

The Smith American Organs.
M USICAL I NSTRUMENTS O F E VERY

D ESCR IPTI ON !

PIANOS AND ORGANS TO LET.
P ianos, O rgans a nd o ther i ns t rument s c are fullv
T un ed a nd R epaired b y c ompetent w orkmen o f l on:
e xperience.
"'
O ld i nstruments t aken i n e xchange.
S end f or C a talogue.

E NGLISH P LUJH P UDDING. - One p ound o f r a1sms,
one p ound o f s uet, one-half p ound o f c itron, e ight e ggs, f our
t ablespoonfuls o f s ugar, f our t ablespoonfuls o f flour, one-half
g ill o f b randy .
B ROWN B MT TER P UDDING. - One c upful o f molasses,
-one c upful o f m ilk, t hr ee c upfuls o f f lour ( not v ery full), t h ree
e ggs, o ne-quart er t easpoonful o f s oda, a l it tle s alt, s pice a nd
r aisins t o t ast e ; boil t hree h ours ; s auce.
H OME P UDDING.-Six c rackers, p owdered fin e, one
- quart o f b oiling m ilk1 one s poonful o f flour, one c upful o f
b rown s ugar, s ix e ggs ; r aisins, c urrants a nd m ixed spices t o
t aste ; b ake. Sauce.
G ERMAN P UFFS. O ne q uart o f m ilk, six eggs, s ixteen
t ablespoonfuls o f flour, a nd a l ittle s alt; b ake i n s mall t in s o r
{)ups.
C ARAMELS. - One c upful o f s ugar, o ne-half c upful o f
m ilk, o ne-half c upful o f m olasses, one c ake o f c hocolate, o r
t hree q uarters o f a c ake; o ne l ump o f b utter t he size o f a
w alnut.
S ARATOGA OTh'IELET. --:-Six e ggs, o ne c up m ilk, t wo
t ablespoonfuls flour, one o f m elted b utter, o ne t easpoonful
·salt ; b eat t he y olks separa.te f rom t h e w hites . B ake t en
m inute s.
T OMATO P IE. - Take g reen t omatoes, t urn b oiling w ater
-on t hem, a nd l et t hem r emain i n i t a f ew m inutes; t hen s trip
-off t he s kin, c ut t h e t omatoes i n slices, and p ut t hem i n d eep
p ie p lates. S prinkle s ugar o ver e ach l ayer, a nd a l it tle
g inger. G rated l emon peel a nd t he j uice o f a l emon i mprove
t he pie. C over t he p ies w ith a t hick c rust, a nd b ake t hem
-slowly f or a bout a n h our.
S PICED G RAPES.-Four q uarts g rapes c ooked in one
p int v in egar one hour.
T urn i n a c olander a nd s train
t hrough as f or j elly, a nd a dd t hree a nd o ne-half p ounds s ugar
:and one t easpoonful e ach o f c innamon, c loves, n utmeg o r a ny
-other s pice, a nd c ook as f or j elly.

I

I

I SAAC W . I VES.

S XO\V B ALLS. - On e c~1pful o f s ugar, f our t ablespoonfulsof m ilk, t wo e ggs, o ne t easpoonful o f c ream t art ar, one t ea spoonful o f s oda . i f s our m ilk, a nd h alf o f i t i f i t is n ot ; s pice
t o t he t aste, flour t o r oll o ut i n b alls; f ry in l ard, a nd d ip i n
w hite o f a n e gg; t hen p owder ed w hit e sugar.

Will er ect for business purposes
any kind of Buildip.g c alculated
for any p articular s tyle of business, and r ent for any term of
years a t ~ow rates.

S ODA11 C AKE. - One e gg, o ne c upful o f m ilk, on e p int o f
:flour, one s poonful o f s oda, t wo c upfuls o f s ugar, one-half
c upful o f b utter, tw·o s poonfuls o f c ream t_artar.
S EED C AKE. - One a nd o ne-quarter p ounds o f flour, one
p ound o f b utter, e ight e ggs, one n utmeg, o ne p ound o f s ugar,
c innamon. B ake t wo h ours i n a q uick o ven.

~ S ee h i1n b ej(n·e y ou l oc((te.

I S AAC W . I V ES

'

D ANBURY, C a-NN"

P. S. OS BORNE,

Livery, $ale and Boarding $tables,.

S HORT C AKE. - One q uart o f :flour, t wo c upfuls o f m ilk,
t wo e ggs, f our s mall t easpoonfuls o f c ream t artar, t wo t easpoonfuls o f s oda, a l ump o f b utter ; s tir w ith a spoon.
C ORN S TARCH C AKE. - Three e ggs, o ne a nd o ne-half
c upfuls o f s ugar, t hree -quarters c upful o f b utter, a v ery l ittle
m ilk, one-half p aper o f c orn s tarch, a l ittle w heat flour.
S COTCH S HORT C AKE. - One p ound o f r aisins, one
}arge t easpoonful o f m ace, n utmeg a nd c innamon, t wo p ounds .
o f flour, o ne p ound o f b utter, m elted, o ne g lass o f b randy,.
one p ound o f s ugar. K nead a ll a nd r oll o ut o ne inch t hick.
L emons a nd t heir j uice i mprove i t .
S AVORY B ISCUIT. -One t eacupful o f s ugar, f our e ggs, .
one small t eacupful o f s ifted flour. · After y ou a dd flour, b eat
v ery l ittle.

1 29 M AIN STREET,

D ANBURY,

59

C O NN.

C OCOANUT C AKE. - Two c upfuls o f s ugar, o ne c upful
o f b utter, one c upful o f s weet m ilk, one-half t easpoonful o f
soda, one-half a n utmeg, five e ggs w ell b eaten, flour t o thicken,..
one t easpoonful o f e xtract o f l emon, one c ocoanut g rated.

F in e C oaches for W eddin gs a nd Funerals.

C OOKIES. -One c upful o f b~tter, t wo c upfuls o f s ugar,.
t hree e ggs, f our c upfuls o f flour, a l ittle l emon.

a Specialty.

C REAM S PONGE C AKE. - One c upful o f s ugar, onecupful o f flour, one-half c upful o f c ream, t wo e ggs.

LOvV P RICES T HE RUJ_JE
61
- -AT--

BALDVVIN'S
<

L 0NG 6 ST11:BioiS_H 6D

DRUG STORE
f

.

.

Q UEEN C AKE. - Twelve o unces o f b utt er, one p ound o f
s ugar, s ix e ggs, t hree o unces o f c itron, one p ound o f flour,
one p ound o f c urrants ; f lavor t o t he t aste.

'

2 0 1 M ain S treet, D anbury, C on n.

t~~re Drugs, Medicines, Chemicals, &c. Also a full line o f Toilet
r IC es e he ap. Sole agents for D r E p & W C B
.
.
Alterat"
dR
···
· · en nett s Tome
Ive a n
e storative, the best Med icine k nown .
A

•

E VERYTHING W ARRANTED AS REPRESENTED.

' ROVIDENT FUND SOGIETY
P
N EW Y ORK CITY.

$ 5 , 000 A ccident I nsur a nce
$ 5,000 L oss o f H an d a nd ~
$ 2 5 00 L
r
o ct, o r b oth H ands o r b oth F eet
,
o ss o H and o r F oot.
.
$ 1,250 L oss o f E ye.
$ 25.00 W eekly I nd
·
e mnny, a t a n A nnual C ost o f a bout $ 12.

E . E . T READ'WELL

~

S t ate S uperintend e nt.

.Office, 22 i .illain S tt·eet,

D ANBURY, CONN.

G ood a nd R e liable A gent s W an ted.

Q UICK" S PONGE C AKE. - One c upful o f flour, one c up ful o f s ugar, t hree e ggs, one t easpoonful o f c ream t artar, onehalf · t easpoonful o f s oda, one-half c upful o f m ilk ; l emon
g rated.
G ERMANTOWN C AKE. - One p ound o f flour, t wo o unces
o f b utter, one-half p ound o f s ugar, o ne p int o f c ream, t hree
e ggs, one t easpoonful o f s oda, one-half t easpoonful o f t a rtaric
a cid ; flavor t o t he t aste w ith b randy, wine, spice a nd f ruit .
P ASTE P UDDING. - Five t ablespoonfuls o f flour, five
t ablespoonfuls o f c old milk, five e ggs, o ne q uart o f s calded
m ilk, t urned o n j ust b efore g oing i n t he o ven ; b ake in a q uick
o ven, 20 m inutes.

Accident Insurance at Actual Cost.

2 80 B roadway,

N ELLIE 'S C AKE. - Four c upfuls o f flour, t wo c upfuls o f
s ugar, o ne c upful o f b utter, o ne c upful o f c ream, t hree e ggs,
o ne n utmeg, one-half t easpoonful o f s oda.

E GG O l\IELET. - Four e ggs b eaten w ell; o ne c up o f m ilk;.
s alt a nd p epper.
G INGERBREAD. - Five c upfuls o f flour, one c upful o f
b utter, f our e ggs, t wo c upfuls o f molasses, one t easpoonful o f
s oda.
G INGER N UTS .-O ne l arge p int b owl o f molasses, one
t ea c upful o f s ugar, o ne-half p ound o f b utter a nd l ard m ixed,
t wo a nd o ne-half p ounds o f flour ; spices t o t he t aste.
H ARD G INGERBREAD. - Two q uarts o f flour, a nd m elt
i nt o i t t wo -thirds c upful o f l ard o r b utter, o ne p int o f m olasses,
a lum, size o f a. w alnut, o ne l arge t ablespoonful o f s oda d issolved i u one-half g ill o f w ater.
G OLDEN C AKE. - One-half c upful o f b utter, o ne c upful
o f su·gar, o ne-half c upful o f m ilk, t wo c upfuls o f flour, one
·teaspoonful o f c ream t ar tar, one-half t e aspoonful o f s oda, onehalf t easpoonful o f v anilla, yolks o f f our e ggs .

tt

..

l
\

H.~·

R OBINSON,
B REEDER O F T HE

( AUTOCRAT

-STRA~N )

- BRAHMAS
L ARGE S IZE. ·
P ERSISTE N T L AYE RS.
A LMOST N ON-SITTERS.

2 00 E ggs.
1 84

"

·Confined i n a s ma ll y ard a nd h aving l aid c onstantly
f rom p revious D ec embe r.

T hree-foo t W ire F ence w ill k eep t hem a nywhere.
C hicks a t 6 M onths o ld w eigh f rom 7 t o 8 l bs.
A f ew C hoice C ocke rels f or s ale, a nd E ggs f or H atch ing i n s :>ason.

H . l\11. R OBINSON,
Dl~EB

H I/.

f.,

A VE• .

S NAPS. -One p int o f molasses, t wo s poonfuls o f
s poonfuls o f s ugar, t wo s poonfuls o f l ard, t wo
b utter, o ne t easp oonful o f sal eratus d issolved i n
of "
milk o r w ater.

GE~ERAt G RANT"::; C AKK - One-half c upful o f b utter, o ne c upful o f s ugar, o ne-half c upful o f m ilk, t wo a nd onehalf c upfuls o f flou r, t hree e ggs, o ne t easpoonful o f c ream
t ar ta r, one -h alf t easpoonful o f s oda ; n utm eg a nd s alt.
G OLDEN C AKE. - One p ound o f flour, one p ound o f
s ug ar, t h ree eggs, t hree -quarters p ound o f b utter, y olks of
f ourteen e ggs, o ne t easpoonful o f s oda, t he j uice o f o ne
lemon.
C RULLERS. - One c upful o f b utter, one c upfu l o f s ugar,
-one c upful o f m ilk, one e gg, o ne teaspoonful o f soda.

RECORD OF EGGS :

s;

S OFT G IXGERBREAD.-One e gg, one-half c upful o f
b uttermilk, one-half c upful o f l ard, t wo t easpoonfuls o f s oda,
one c npfu l o f molasses, one t ablespoonful o f g inge r ; f lour t o
m ake a s tiff b atter.
G INGER
g inger, t wo
·spoonfuls o f
·One-half g ill

LIGHT=-====

F rom 1 2 H ens i n J uly ,
,,
1 0 H ens i n A ugus t,

63

D ANBUlfr, C ONN.