One and one-half ])ts. fresh bread crumbs, 1 pt. chopped suet. 1 ])t. raisins, 1 pt. cnrrants, 1 cuj) candied citron, 1/0 cu]) candied lemon or oi-ange peel, ~) Oiiij!;!^, 1 cup sugar. I/2 teaspoon salt, I/2 teaspoon mace✪ Christmas Pudding. 1 li^^'ii-^poon cinnamon. 2 bea])ing table- spoons of Dousman's Best l*atent flour, 4 tablesjjoons of milk. 1 wine glass of wine. ]\Iix suet and bread crundjs together, add sugar, spices and gratt'd rind of 1 lemon. Beat the yolks together and add to the dry materials, ^[ake a thin batter of the flour and nnlk and add mwt. Cut in tlie beaten whites. Dastly add the IIouhmI currants and i-aisins. IMacc in a pail with a tube tbi'ough the nnddle, lirst a layer of batter, tlun one of sliced citron and orangx- peel, etc. ("over and steam (i hours. Steam 1 hour before serviny-. Serve with a foamv sauce. Mii.s. C)i;i! Sciilktz. 102 vSUPERIOR COOK BOOR ILL FITTING SHOES MAKE EEET LOOK LIKE THIS. Most everyone wants style when they 1)U.\' shoes. Both good and poor materials are monlded into style. But poor workmansliip is also put into poor material. Then when such shoes are purehased and worn for two or three we<>ks. tlie wearer com- mences to think ahout comfort. But ifs too latel Nine out of Ten never get comfort because, they do not think of (luality, style, and fit of .shoes. WHEN YOU BUY SHOES FIRST THINK OK FIT. That is tlie first consideration at the Caspari & Virmond store. It prevents a heap o* trouljle. We can fit any foot perfectly, hecau.se we thoroughl.\ understand the structure of the human foot. We insist upon the right fit ALWAYS no matter vvlio the customer is, man, woman or child, no matter how much he or she pays for tlieir shoes, a PERFECT FIT is always in- cluded. "WE FIT ALL FEET." CASPARI <a VIRMOND. WRITE FOR. CATALOGUE. MILWAUKEE. WISCONSIN. P^TEl^TS. MiLo B. Stevens <fe Co.. ATTORNEYS AND SOLICITORS IN PATENT CAUSES. CONSULTATION FREE. FEES MODERATE. MAIN OFFICE:— 817 14th St. >". ^V. WASHINTiTOX, U. C. BRANCHES:— CLEVL:LAND. CHICAGO AND DETROIT. SUPERIOR COOK liOOK 10.^ Pudding Sauces. Cliaiige is the sauce llial sliarpeiis apyetiu Hard Sauce. One pi. con feet ioiierv supir, 1/4 II). buttei-, white of 1 or 2 eggs. Mus. T. M. Wells. Liquid Sauce. ^lake a Ii(|ui(l sauee of hoiling water, a little brandy, butter, sugar and nutmeg. Hoil 2 niinute.s. IFits. Paukiiurst, Escanaba. Maple Sugar Sauce. ]\re]t over a slow fire, in a small teacup of water, half a pint maple sugar; let it-siniuun", removing all scum; add A tal)lespoons of butter mixed with a level tea- spoon of Dousman's Best Patent flour; add 1 tablespoon of grated nutmeg. P)oi] a f(nv minutes and serve. Maple Sauce. Poll one cupful of maple syrup a few uunnents, skim and add one-lvalf cupful id' fresh butter which has Ix'en rubbed smooth with one tablespoonful of tiour; boil again just long enough to cook the flour, remove from the fire, and serve hot. Yellow Sauce.

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One and one-half ])ts. fresh bread crumbs, 1 pt. chopped suet. 1 ])t. raisins, 1 pt. cnrrants, 1 cuj) candied citron, 1/0 cu]) candied lemon or oi-ange peel, ~) Oiiij!;!^, 1 cup sugar. I/2 teaspoon salt, I/2 teaspoon mace. 1 li^^'ii-^poon cinnamon. 2 bea])ing table- spoons of Dousman's Best l*atent flour, 4 tablesjjoons of milk. 1 wine glass of wine. ]\Iix suet and bread crundjs together, add sugar, spices and gratt'd rind of 1 lemon. Beat the yolks together and add to the dry materials, ^[ake a thin batter of the flour and nnlk and add mwt. Cut in tlie beaten whites. Dastly add the IIouhmI currants and i-aisins. IMacc in a pail with a tube tbi'ough the nnddle, lirst a layer of batter, tlun one of sliced citron and orangx- peel, etc. ("over and steam (i hours. Steam 1 hour before serviny-. Serve with a foamv sauce. Mii.s. C)i;i! Sciilktz. 102 vSUPERIOR COOK BOOR ILL FITTING SHOES MAKE EEET LOOK LIKE THIS. Most everyone wants style when they 1)U.\' shoes. Both good and poor materials are monlded into style. But poor workmansliip is also put into poor material. Then when such shoes are purehased and worn for two or three we<>ks. tlie wearer com- mences to think ahout comfort. But ifs too latel Nine out of Ten never get comfort because, they do not think of (luality, style, and fit of .shoes. WHEN YOU BUY SHOES FIRST THINK OK FIT. That is tlie first consideration at the Caspari & Virmond store. It prevents a heap o* trouljle. We can fit any foot perfectly, hecau.se we thoroughl.\ understand the structure of the human foot. We insist upon the right fit ALWAYS no matter vvlio the customer is, man, woman or child, no matter how much he or she pays for tlieir shoes, a PERFECT FIT is always in- cluded. "WE FIT ALL FEET." CASPARI <a VIRMOND. WRITE FOR. CATALOGUE. MILWAUKEE. WISCONSIN. P^TEl^TS. MiLo B. Stevens <fe Co.. ATTORNEYS AND SOLICITORS IN PATENT CAUSES. CONSULTATION FREE. FEES MODERATE. MAIN OFFICE:— 817 14th St. >". ^V. WASHINTiTOX, U. C. BRANCHES:— CLEVL:LAND. CHICAGO AND DETROIT. SUPERIOR COOK liOOK 10.^ Pudding Sauces. Cliaiige is the sauce llial sliarpeiis apyetiu Hard Sauce. One pi. con feet ioiierv supir, 1/4 II). buttei-, white of 1 or 2 eggs. Mus. T. M. Wells. Liquid Sauce. ^lake a Ii(|ui(l sauee of hoiling water, a little brandy, butter, sugar and nutmeg. Hoil 2 niinute.s. IFits. Paukiiurst, Escanaba. Maple Sugar Sauce. ]\re]t over a slow fire, in a small teacup of water, half a pint maple sugar; let it-siniuun", removing all scum; add A tal)lespoons of butter mixed with a level tea- spoon of Dousman's Best Patent flour; add 1 tablespoon of grated nutmeg. P)oi] a f(nv minutes and serve. Maple Sauce. Poll one cupful of maple syrup a few uunnents, skim and add one-lvalf cupful id' fresh butter which has Ix'en rubbed smooth with one tablespoonful of tiour; boil again just long enough to cook the flour, remove from the fire, and serve hot. Yellow Sauce.

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