458 MINNESOTA STATE HORTICULTURAL SOCIETY 



A PROLIFIC DUCHESS TREE. 



The apple tree shown in the accompanying- engraving- is a Duch- 

 ess twenty-five or twenty-six years old. It is in perfect condition 

 (excepting the broken limb to be seen on the ground), and at the 

 time this photograph was taken had over twenty bushels of apples 

 on, and two bushels had been picked off, mostly from the broken 

 limb. The orchard in which it stands is situated at the head of a 

 little coolie, about half way up the hillside, on an eastern slope, and 

 about three-quarters of a mile from the Mississippi river, at the 

 home of W. S. Widmoyer, in the town of Dresbach, Winona Co., Minn. 

 Probably this is a fair type of a large number of similar trees, scat- 

 tered through the southern half of the state, which were planted a 

 quarter of a centurj^ since. 



COOKING AND PA^TRY STORES. 



MRS. E. CROSS, SAUK RAPIDS. 



Yeast. — Take six large potatoes, boil in two quarts of water; 

 take a handful of hops, tie in a cloth and boil in the potato water; 

 when cool add a half cup of sugar, a half cup of salt, a tablespoon- 

 lul of ginger and one yeast cake; let it get frothy and bottle it. It 

 will keep for six months. 



Bread. — One cup of this yeast with two quarts of water sponged 

 over night will make four or five loaves of bread. I make my gra- 

 ham in the same way. 



Graham Wafers. — A half pound of graham flour, a half pint of 

 sweet cream and a pinch of salt. Mix quickly and thoroughly and 

 roll out as thin as possible, prick and bake in a quick oven. 



Delicious Doughnuts.— Take one quart of flour, one cup of sugar, 

 one cup of sweet milk, one eg^, a pinch of salt, one teaspoonful of 

 saleratus and two of creaiu of tartar. Fry in lard. This is a tested 

 receipt. 



Roll Jelly Cake.— One and one-half cups of sugar, one cup of 

 milk, two cups of flour and one teaspoonful of soda. 



Layer Cocoanut Cake.— Two cups of Hour, a cup and a half of 

 sugar, half cup of sweet milk, half cup of butter, four eggs — leaving 

 out the white of one to use for filling; beat stiff and put in the co- 

 coanut. 



Filling for Cake. — This is made by putting one cup of pow- 

 dered sugar into a saucepan with one quarter of a cup of water. 

 Let them simmer gently until the sugar is dissolved and, in fact, 

 stiff when dropped into cold water; then add the white of one egg- 

 beaten to a stiff froth, half a cup of chopped raisins and a table- 

 spoonful of cocoanut; flavor with vanilla. This makes an excellent 

 icing b}' leaving out raisins and cocoanut. 



Khubarb Pie.— One and one-half teacups of rhubarb, cut fine, 

 pour boiling water over and turn off; one half teacup raisins cut in 

 two, three-fourths teacup granulated sugar. Mix all together. 

 Sprinkle with flour; beat one egg and spread over the top; put on 

 upper crust and bake. 



