* A Distributed Proofreaders Canada eBook *

This eBook is made available at no cost and with very few restrictions. These restrictions apply only if (1) you make a change in the eBook (other than alteration for different display devices), or (2) you are making commercial use of the eBook. If either of these conditions applies, please contact a https://www.fadedpage.com administrator before proceeding. Thousands more FREE eBooks are available at https://www.fadedpage.com.

This work is in the Canadian public domain, but may be under copyright in some countries. If you live outside Canada, check your country's copyright laws. IF THE BOOK IS UNDER COPYRIGHT IN YOUR COUNTRY, DO NOT DOWNLOAD OR REDISTRIBUTE THIS FILE.

This eBook was produced by: Doris Kulshiski, Mardi Desjardins & the online Distributed Proofreaders Canada team at https://www.pgdpcanada.net

The TRIBUNE—Winnipeg’s Fastest Growing Newspaper

Allan, Killam & McKay, Ltd.

THE STORE of SATISFACTION

We have always splendid values in Men’s and Women’s Snappy and Dependable Shoes at

 

$2.50, $3, $3.50, $4, and $5

 

SPECIAL AGENCY FOR

 

“Sorosis,” Aborn and Cushionette Shoes for Women

20th Century, Invictus, Emerson and

Dr. Reed’s Cushion Shoes for Men

 

Complete Satisfaction or Money Refunded

 

QUEBEC SHOE

STORE

 

 

W. C. ALLAN, Proprietor

639 Main Street

 

PHONE MAIN 841

It looks better, marks efficiency in the home,—it is the modern way

It is a Sheet Anchor of Domestic Happiness.

RENNIE’S SEEDS GROW

In planning your garden for your home, remember there is as much difference between thorough-bred and ordinary seeds as between thorough-bred and ordinary animals.

OUR SEEDS ARE THOROUGH-BRED

“Rennie’s Seed Annual” is a good garden guide. We send it free on application. We also issue a FALL BULB CATALOGUE in September of each year; this is also free. Write or call to-day—

White Star Baking Powder Best in the World

Ask for ..

White Star Coffee

REFUSE SUBSTITUTES

THEY ARE NOT “Just as Good” and generally recommended because they show more profit to the Grocer.

ALL WHITE STAR PRODUCTS ARE PURE AND WHOLESOME AND SATISFACTION GUARANTEED

WINNIPEG LAUNDRY Limited

To Good Housewives

MILTON’S BREAD

A TABLE OF WEIGHTS AND MEASURES FOR HOUSEKEEPERS

(The cup used is the common kitchen cup, holding half a pint)

A piece of butter the size of an egg makes about 1½ ounces

Every Bride Looks for Neatness and Coziness in her New Home

Don’t Disappoint Her—Let Us Help You

BATHROOM FITTINGS

Nowhere in your entire home can you add more neatness than in the bathroom. Towel Racks, Cabinets, Mirrors, Shower, Tumbler Holder, Tooth Brush Rack and Sponge and Soap Baskets are all necessary. By securing these in nickle plated and enamel finish you can obtain a most pleasing effect. Our stock of these is the most complete in Western Canada and we are in a position to both care for your individual peculiar tastes and can also give you valuable suggestions.

GRATES AND FIRE SETS

Modern homes are all being equipped with the comfortable-looking fireplace. Around this spot most of your indoor hours will be spent. The addition to this of a neat fire set will improve its appearance more than you would imagine. Some very pretty sets are stocked in dead black, and burnt antique brass. In addition to these you will be interested in looking over our stock of spark guards, fenders, irons and portable baskets. Buying from a stock such as ours you may be assured of securing the latest ideas and fixtures that are just a little different from the ordinary kind.

Roasting—All meat should be placed at least one inch from the bottom of the baking pan, using trivet or rack made for the purpose. Rub the joint well with salt and pepper, and dredge with as little flour as will insure a dry surface. Very lean meat is improved by having thin slices of fat meat, either bacon or pork, or its own fat, laid over the surface at first until there is sufficient drippings to baste with. The oven and pan should be hot at first, then gradually reduce the heat. Baste frequently with equal quantities of fat drippings and water. (For time see the table.)

When done, remove roast to a hot platter, drain off the fat, add enough water to dissolve the glaze left in pan, and use this for gravy, either “au jus” or thicken slightly with brown roux.

This is a method for all roasts. The time varies with the kind of meat.

Braising—Braising is particularly adapted for meats that are lacking in flavor or are tough. A deep pan with a close-fitting cover is necessary. The covered pans sold as roasters are really braising pans, and owe their excellence to the fact that the two parts fit together so tightly as to confine the steam, thus the meat is cooked in its own vapor. The most stubborn pieces will yield to the persuasion of a braising pan and become tender, especially if a few drops of lemon juice or other acid be added to the gravy in the pan. Braising also affords an opportunity to render the coarse pieces savory by laying them upon a bed of vegetables or sweet herbs. Dry meats can be enriched by the process known as daubing.

Broiling—Broiling is cooking by direct exposure to a heat over a gas flame or hot coals. The surfaces are seared by exposing the meat to great heat at first, thus preventing the juices from escaping.

Pan-Broiling—Heat a cast-iron or steel frying pan to a blue heat. Rub it with a bit of fat meat till well oiled. Season the meat and lay in the pan just long enough to sear thoroughly, then turn and sear the other side, and continue turning often enough to keep the juices from escaping. Reduce heat and cook more slowly until meat is done.

Sauteing—To saute is to cook in a hot, shallow pan with a little fat, browning first one side and then the other.

Frying—To fry is to cook in hot fat, deep enough to cover the material to be cooked. Test for cooking as follows:

For cooked materials a one-inch cube of bread should turn golden-brown in forty seconds.

For uncooked materials a one-inch cube of bread should turn golden-brown in one minute.

All materials not containing egg, should be dipped in egg and crumbs to prevent food from absorbing fat. The albumen is hardened by the heat and forms a coating. Cook only a few pieces of the article at a time, reheating after each frying. Drain on brown paper.

Utensils—Iron or granite kettle, wire egg beater, and brown paper to drain on. Wire baskets are nice to have, but not essential.

The fats used are lard, cottolene and olive oil. To clear fat after using cut a raw potato into one-fourth-inch slices and add to the cooled fat. Heat gradually and when potatoes are browned strain fat through cheesecloth placed over a strainer. If carefully strained each time the fat can be used repeatedly.

Boiling—In boiling, as in roasting, the general principle is to subject the meat to a high degree of heat at first until a layer of albumen hardens over the entire surface. The temperature should then be dropped much below boiling point and kept there until the gelatine and connective tissues are softened to almost the point of dissolving. Let the meat partly cool in the liquor, and if the slices are served on very hot plates they will be juicy, tender and well-flavored.

Larding—Use a piece of salt pork fat. Shave off the rind as closely as possible, cut the fat in one-fourth-inch strips, and cut these into strips the same width. With a larding needle draw these strips into the meat, leaving the stitches evenly distributed and in alternate rows until the whole upper surface is covered.

Daubing—When the large lardoons are forced through meat from surface to surface the process is called daubing.

To master the art of carving one must understand the anatomy of the meat to be carved. The carver should insist upon having a sharp knife, a large platter, and sufficient space to move his arms.

Whole Fish—The carving of fish is extremely simple. Run the knife the whole-length of the back fin, then cut from the back fin to the middle of the fish; the flesh may then be separated from the bone. When one side is served, turn the fish over and carve the other side the same way. The centre of the fish is considered the best, as it is the fattest portion. The meat around the head and neck is decidedly gelatinous. Medium-sized fish like mackerel, salmon trout, and so forth, are cut through the bone, thus giving a piece of fish on either side of the backbone for each serving.

Beef—For carving roast beef, a long, broad-bladed knife is required. Always cut across the grain of the meat; never with the grain. The joint of the beef known as the porterhouse roast or sirloin roast consists of the sirloin, the tenderloin, and the flank. The flank is tough, and if roasted, with the meat, is generally used for some made dish, such as croquettes, or hashed meat on toast; it is seldom carved at the table.

The tenderloin and sirloin must be carved against the grain. Cut thin slices parallel with the vertebrae, then cut close to the backbone, thus separating the slices. Rib roasts are carved the same way as the sirloin.

Rolled Ribs and round of beef are carved in round slices as thin as possible, each slice having considerable fat mixed with the lean.

Beef Steaks are carved across the grain.

Sirloin Steak—Cut slices at right angles to the vertebrae in both the sirloin and the tenderloin, then separate.

A Leg of Mutton is considered by many the most difficult piece of meat to serve. If the hip bone is removed, the carving of this joint is simple, but it is usually left in. Place the leg on the platter, with the skin side next to the platter. Carve from the hip bone across the leg; these will be the largest slices as they come from the part of the joint which has the most meat. The portions near the knuckle are to be served in the same way; they will not be so rare as the thicker slices. Chops may be cut from the upper part of the leg.

Fore Quarter of Mutton or Lamb—Remove the fore leg and the shoulder, then separate the rib chops. Every part of the fore quarter of lamb is sweet and tender, but the neck in the fore quarter of mutton should be used only for stewing. In carving the shoulder of either lamb or mutton, one must study the meat before cooking.

The Saddle of Mutton—There are several ways of carving this joint. The fat, tenderloin, and kidneys should all be removed in one piece. The most popular way is to cut long slices parallel with the backbone, on the portion nearest the tail, and slices diagonally on the portion nearest the neck.

The Loin of Mutton—Generally this joint is carved by merely separating the chops, but it may be carved in the same manner as the saddle of mutton.

Fillet of Veal—This cut is carved like the round of beef.

Shoulder of Veal—The shoulder is often boned and stuffed. In that case, cut through the meat from side to side. If the bone is left in, carve in the same manner as the shoulder of mutton.

Loin of Veal—This cut is often stuffed, and the kidney is always cooked with the meat. Carve the same as the sirloin of beef, in large, thin slices.

Pork Spare Ribs—Serve one rib to each person.

Loin of Pork—Chops may be carved and served, or the roast may be carved exactly like the sirloin of beef.

Roast Ham—Cut through the meat to the bone, using the portion nearest the knuckle first. Ham should be cut in very thin slices.

Tongue—The small end of the tongue is inferior to the thicker portion. Cut slices crosswise of the tongue and serve a slice from both portions to each person.

Roast Pig—Place the head of the pig at the right hand of the carver. Cut off the ears, then the head; cut the head in halves. Cut the whole length of the backbone, dividing the creature in two pieces. Cut off the leg of one half, then separate the shoulder from the body. Carve the ribs and loin at right angles with the backbone. Cut the other half in the same way. Young pig is very tender and the bones are soft, so carving is an easy matter.

To Carve Poultry—Place the bird on the platter with the head to the left and the side toward the carver. Insert the fork across the centre of the breastbone. Remove the wing, then the leg, then the side bone between leg and body. Cut slices from the breastbone to place from which wing was removed. Remove wishbone by cutting from end of breast to the left of the wing joint. Make an incision to the right of breastbone for removing stuffing. Remove fork from breastbone and cut the leg in small portions. Serve a slice of the light and a slice of dark meat to each person.

Serve one side of the bird before carving the other side.

Broiled Chicken—Cut through the breast and cut in halves at right angles with the top of leg. But if birds are small, serve one to each person.

To Carve a Duck—Cut off the wing and the leg the same as for poultry. Cut the breast meat parallel with the breastbone, beginning at the side between the wing joint and the thigh.

To Carve a Goose—Carve in the same manner as a roast duck, but cut the leg into several portions.

Grouse and Partridges—These birds are carved like a goose, although sometimes the breast is separated from the bone and one-half breast is served to each person. Pigeons, quails and small birds are served whole, and generally on toast.

A butler is generally given full charge of the dining room, as well as of the other men servants. He waits on the table at breakfast, usually alone; but if the family is large or there are guests present, he may be assisted. He directs the washing of dishes and the cleaning of the silver. He prepares the salad. He attends to the bell, to the fires, to the lighting of the house. He makes and serves afternoon tea and sets the table for dinner. He announces all the meals, serves the dinner, does all the carving. If he is assisted, he serves the principal dishes, and the assistant serves the vegetables and sauces. He is responsible for the safety of the silver, for the arrangement of the flowers and fruits, and for the proper serving of the wines. He has full charge of all refreshments served in the evening, and is responsible for the locking of the house at night. He alternates with the footman or waitress in answering the bell in the evening.

A formal dinner generally consists of ten courses, but may be eight or twelve. In order to have one harmonious whole, the different courses must blend well with each other. Avoid repetition; if oysters appear in the first course, they must not appear again. Observe these two points particularly in arranging the table: First, have the table linen immaculate and without folds; and second, arrange the covers with mathematical exactness.

The table may be square, oblong, or round; it must be covered with a soft pad, and then with the tablecloth, which should hang over the sides of the table at least one-quarter of a yard on every side. The selection of the guests for a formal dinner is extremely important, and the seating at the table so that all are congenial takes some time to plan. Name cards should be placed at each cover. Each gentleman should be given a card, on entering the dressing-room, with the name of the lady whom he is to escort to the dining-room, and the letter R or L, also on the card, indicating to the right or left of the hostess.

When dinner is announced, the host with the guest of honor leads the way to the dining-room, followed by the other men with their ladies, and the hostess with the gentleman of honor brings up the rear. The guests all stand behind their chairs until the hostess makes a move to be seated; then the men push up the chairs for the ladies, each lady seating herself from the left of her chair.

W. S. FERGUSON, Manufacturer

The decoration of the table should be simple and low in design, and in the centre of the table. A small flower may also be placed at the right of each cover. Of course, the colors of the flowers must harmonize with the china, but otherwise individual taste should be exercised.

The illumination of the table is most important. If candles are used, they must be so arranged as not to interfere with the guests and the shades so placed that they will slip down as the candles burn. If candle light is insufficient, try if possible, to have the lights come from the side rather than from above.

The Cover—The place for each guest and the necessary plate, silver, glasses, knives and napkin is called the cover.

Arrangement for Cover—Allow twenty inches for every person. Place a ten-inch service plate, having decorations, right side up, in the centre of this space, and one and one-half inches from the edge of the table. Arrange knives, edges toward plate, in the order in which they will be needed, beginning at the right. At the right of the knives place soup spoon, bowl up; at the right of the soup spoon the oyster fork, with tines up; the other forks, with tines up, at the left of the plate, in the order in which they will be needed, beginning with the extreme left.

If there are too many courses to admit of all the silver being put on at once, extra silver may be placed at each cover just before serving the course requiring it.

The glasses for water should be placed just above the centre of the plate, to the right, the wine glasses to the right of the water glass, in the order in which they are to be used. Place the napkins either to the left of the forks, or over the service plate. They should be so folded as to hold a bread stick or dinner roll.

The name card is generally placed on top of the napkin or over the plate.

Serving the Formal Dinner—The dinner may be served from the butler’s pantry, having each course arranged on individual plates, and placed by the waitress on the right side of the guest, with the right hand, and anything which is to be served with the courses passed with a tray to the left of the guest, and low enough and sufficiently near to the guest to be easily taken with the right hand. Served in this way there is less interruption to conversation.

Or each dish may be so arranged on a platter or serving dish on a tray that the guest may easily serve himself. Served in this way, the waitress places before each guest a plate before passing the courses.

At present the service plate is quite universally used; that is, the space in front of the guest is always occupied with a plate. When the waitress removes the course plate with the left hand, she places another plate with the right hand. In this way of serving, the tray, if used at all, is only used when the food is passed, not for removing dishes.

Removal of Courses—When every one has finished, the waitress removes one plate at a time, beginning with the hostess or with the guest at the right of the hostess.

Before the dessert, everything not needed for this course should be removed from the table; if there are crumbs, they should be carefully brushed with a napkin on to a plate or tray. After this is accomplished, place the dessert dishes from the right. While the dessert is being eaten, the finger bowls, filled one-third full of tepid water, with a slice of lemon or a geranium leaf or a flower in it, set on a doily on a plate, may be placed in front of and above the dessert plate. When the dessert plate is removed, the finger bowl is moved into the space. If fruit follows the dessert, the guest removes the finger bowl and doily from the plate and uses that plate for the fruit. If coffee is served in the dining-room, the finger bowls are not placed until after the coffee, but coffee is usually served in the drawing-room.

AUTO LIVERY

Radium Brand Sanitary Spray

Radium Sanitary Spray

“Cleans Everything but a Guilty Conscience”

House Cleaning Made Easy by Radium Brand Sanitary Spray

Think of cleaning, polishing and dusting, beside purifying the air, killing disagreeable odors, and destroying insects all with one motion, and you will begin to realize the work Radium Brand Sanitary Spray saves. ¶ Odors while cooking may be quickly and easily prevented by spraying the air—for it cleans and purifies—even the air itself. ¶ It is easier to preserve health than to cure disease—and much cheaper. Radium Brand Sanitary Spray is a preserver of health. ¶ Get a can from us today. You will find it the best investment you ever made. Radium Brand Sanitary Spray is guaranteed under the Insecticide Act of 1910. Serial No. 265

Order of Service—The guests on the right of the host and hostess are served first in the first course, in the second course the guests on the left, in the third course the second guest on the right of the host and hostess, and so on in rotation, so that no guest is served twice first. Some hostesses insist upon being served first. If the different courses are passed rather than served from the butler’s pantry, this may be a good plan, but otherwise there seems to be no reason for it.

Salted almonds and bonbons to be on the table all the time. Celery to be passed with oysters. Radishes or olives to be passed with fish course.

Wines and Liquors

First Course—Appetizers, cold hors-d’œuvres, eaten preliminary to the dinner, supposed to stimulate the flow of the digestive juices and create an appetite.

Second Course—Oysters or Shellfish. Salt, pepper, cayenne, tabasco sauce, and tiny brown-bread sandwiches are passed with this course.

Third Course—A Clear Soup. Hors-d’œuvres, such as celery, olives, radishes or pimolas, are passed with this course.

Fourth Course—Fish, broiled, fried, or baked; sometimes potatoes, and generally cucumbers or tomatoes dressed, are served.

Fifth Course—Entrees.

Sixth Course—The Meat Course, one vegetable besides the potato.

Seventh Course—Frozen Punches or Cheese Dishes.

Eighth Course—Game or Poultry and Salad.

Ninth Course—Hot Desserts or Cold Desserts.

Tenth Course—Frozen Desserts, Cakes and Preserves may be passed with this course.

Eleventh Course—Fruits.

Twelfth Course—Coffee and Liqueurs.

The Informal Dinner

The hostess serves the soup, and the host the fish and the roast. Vegetables, sauces and entrees are served from the side. Either the host or hostess makes the salad, and the hostess serves the dessert and the coffee. The cover is arranged same as for the Formal Dinner.

The Formal Luncheon

The table may be covered or bare. If bare, use doilies for plates and glasses. The arrangement of the cover is the same as for the Formal Dinner. Lighter dishes are served for luncheon than for dinner; entrees take the place of the roast. Soup or bouillon is served in cups. Fruit may be served for the first course instead of canapes. The hostess sometimes serves the salad and the coffee, but it is better to have all served from the side.

The Informal Luncheon

Like the Informal Dinner except that the roasts are omitted. When luncheon is announced, the first course may be on the table, and the dishes required for the remaining courses arranged on the side table. Seldom more than three courses are served. Tea, coffee, or cocoa are served throughout the meal.

Garnishings

It has been said that “what appeals to the eye generally appeals to the palate.”

Use care and taste in serving; dainty service will make the simplest food most attractive.

Never allow any food which looks unsightly to be served. Toasted bread, burned on one side, may take away the appetite, but toasted a golden-brown on both sides, with crusts off, and then cut in strips and served in between the folds of a fresh doily, will appeal to the most fastidious.

“The Evans Institute is unique as well as successful, having been designed and constructed entirely by former victims of drunkenness who were cured by its system of treatment.”—Western Workman, Sept. 1st, 1900.

FOR THE CURE OF THE LIQUOR, MORPHINE AND TOBACCO HABITS AND NEURASTHENIA (NERVE EXHAUSTION)

Parsley is always used to garnish meats. Meats should be skewered into shapely pieces before being cooked, and served on dishes to display them well.

Steaks and chops should be trimmed before cooking, then broiled evenly on all sides—never burned.

Rib chops should be garnished with chop frills.

Slices of lemon, hard-cooked eggs cut in strips, chopped pickles and parsley are used for garnishing fish.

Cold sweet dishes are garnished mostly with jellies cut in cubes, and candied fruits, red cherries and angelica being the most popular. Nuts and raisins are also used. Ice creams are garnished with meringues and spun sugar. Cakes are garnished with nuts and plain and fancy frostings put through a pastry bag and tube. Whatever garnishing is used avoid overdoing the matter; the simplest is always the most attractive.

Canapes

Canapes are made from white, Graham and brown bread, sliced very thin and cut in various shapes. They may be dipped in melted butter, toasted or fried. The slices may be covered with any of the following mixtures. Served hot or cold.

Anchovy Canapes

Cut bread in slices one-quarter inch thick, cut in circles, dip in melted butter, sprinkle with salt and cayenne, spread with anchovy paste, and sprinkle with a few drops of lemon juice.

Cheese Canapes

Cut bread in quarter-inch slices, spread lightly with French mustard, sprinkle with grated cheese and finely chopped olives. Or brown in oven before sprinkling with olives.

Crab Canapes

Cut bread in slices one-quarter inch thick, three inches long, and one and one-half inches wide. Spread with butter and brown in oven. Mix one cup chopped crab meat, one teaspoon lemon juice, two drops tabasco, one-half teaspoon salt, a few drops of onion juice, and two tablespoons olive oil. Mark the bread diagonally in four sections and spread them alternately with melted cheese and crab mixture. Separate sections with finely chopped pimento.

Sardine Canapes

Cut brown bread in circles, spread with butter, and heat in the oven. Pound sardines to a paste, add an equal amount of finely chopped, hard-cooked eggs, season with lemon juice and Worcester sauce. Spread on brown bread. Garnish each canape in the centre with a circle of hard-cooked white of egg, capped with a teaspoonful hard-cooked yolk.

Shrimp Cocktail

One pint shrimp, two tablespoons Worcestershire sauce, two tablespoons vinegar, three tablespoons lemon juice, one tablespoon tomato catsup, one tablespoon horseradish, one teaspoon salt, few grains cayenne, few drops tabasco. Place shrimps in shallow dish after removing the black parts. Mix other ingredients. Pour over shrimps, and let stand for several hours. Serve ice cold in small glasses as a first course. The shrimps may be mixed with the sauce and served in halves of grapefruit, in lemon shells, or tomato cups. Set on a bed of ice.

Oyster Cocktail

Follow recipe for shrimp cocktail, using one pint small oysters drained from their liquor in place of shrimps.

Cheese Crackers

Eight crackers, salt, cayenne, grated cheese and butter. Spread crackers thinly with butter, sprinkle with salt and cayenne, and cover with grated cheese. Cook in oven until cheese is melted.

Croutons

Cut bread one-fourth inch in thickness, remove crust. Cut slices in strips and strips into cubes. Dip in melted butter, brown in oven, or fry in deep fat.

Noodles

One-half teaspoon salt, one egg, cayenne, slight grating of nutmeg. Beat egg. Add seasonings and enough flour to make a stiff dough. Work on floured board until smooth and elastic. Cut a small portion and roll thin as a wafer. Cut in fancy shapes and cook in boiling salted water or soup stock twenty minutes. Serve hot in soup. This paste may be spread on the bottom of inverted dripping pans and baked in a quick oven. Crease before removing from pan.

Bouillon

Five pounds lean beef from middle round, two pounds marrow bone, three quarts cold water, one teaspoon peppercorns, one tablespoon salt, one-half cup each, cut in dice, of carrot, turnip, onion and celery. Wipe, and cut meat in inch cubes. Put two-thirds of meat in soup kettle, and soak in water thirty minutes. Brown remainder in hot frying-pan with marrow from marrow bone. Put browned meat and bone in kettle. Heat to boiling point; skim thoroughly, and cook at temperature below boiling point five hours. Add seasonings and vegetables, cook one hour, strain and cool. Remove fat and clear. Serve in bouillon cups.

R. M^cKIECHAN

838 Main Street    —    Phone St. John 958

Do you wish a Gilt-Edge Investment?

Puree of Celery

Cut two large stalks of celery in small pieces, and cook in salted water one-half hour or until tender. Mash and put through a sieve. Heat a quart of milk in a double boiler, add salt, pepper and butter, and slightly thicken. Add the strained celery, let boil a minute and serve. This amount will serve six people.

Cream of Corn Soup

Six ears corn, one pint water, one pint milk, slice of onion, sprig of parsley, two tablespoons butter, two tablespoons flour. Scour kernels of corn, and scrape pulp. Simmer twenty minutes in kettle with cobs and water. Remove cobs and rub pulp through sieve. Scald milk with onion and parsley. Remove seasonings, and add milk to pulp. Smooth butter and flour, and add to milk. Serve whipped cream rose in each dish. Pass toast fingers.

Corn Soup

One can corn, one pint boiling water, one pint milk, one slice onion, two teaspoons butter, two tablespoons flour, one teaspoon salt, pepper. Chop the corn, add water, and simmer twenty minutes; rub through a sieve. Scald the milk with onion, remove the onion, and add milk to corn. Thicken with butter and flour cooked together. Add salt and pepper and a little whipped cream just before serving.

Clam Bouillon

Wash and scrub with a brush one-half peck clams, changing the water several times. Put in kettle with three cups cold water, cover tightly, and let steam until shells are well opened. Strain liquor through double thickness of cheese cloth. Serve in bouillon cups with spoonful of whipped cream on top, and bit of parsley.

Cream of Chestnuts

One pint of chestnuts, shelled and blanched, one tablespoon flour, cooked with one tablespoon butter, two cups hot milk or stock, nutmeg, cayenne and salt, one cup cream. Add chestnuts, pressed through sieve, to butter and flour and hot milk or stock. Whip cream, and put in soup just before serving.

Emergency Soup

Put one-half teaspoon celery salt in one cup hot water; boil ten minutes, add one pint milk, small lump butter, and thicken a little.

Oyster Bisque

Drain a quart of oysters through a colander for ten minutes. Add to liquor an equal quantity of water and bring to a boil. Chop oysters and add to the liquor. Cook gently for fifteen minutes. Soak four tablespoons of powdered crackers in cup of hot water and add three cups of milk heated, with a pinch of salt. Heat two tablespoons of butter with tablespoon of flour. Stir in thickened milk, cook one minute, and add strained liquor. Season with pepper and salt to taste.

Plain Oyster Stew

One quart of oysters, four cups scalded milk, one-fourth cup butter, one-half teaspoon salt, one-eighth teaspoon pepper. Wash oysters by placing in a colander and pouring over them three-fourths cup cold water. Reserve the liquor, heat to a boiling point, and strain through double cheese cloth. Carefully pick over oysters and add to liquor. Cook until edges begin to curl. Remove oysters with a skimmer, and put in tureen with butter, salt and pepper. Add to liquor one pint milk, and pour over the oysters.

Sour Cream Potato Soup

For six people use four good-sized potatoes, peeled and cut in real small pieces. Boil in three pints of water. When done put in one cup sour cream, salt and pepper.

Queen Victoria’s Favorite Soup

One cup cold baked chicken chopped as fine as possible, one pint chicken broth, one cup sweet cream, salt and pepper to taste, yolks of three hard boiled eggs mashed fine.

Cream of Tomato Soup

With one tablespoon of butter put two tablespoons of flour and cook together. Add one cup of strained tomatoes, and simmer five minutes. Then add one-fourth teaspoon soda, salt and pepper to taste, and two cups of hot milk.

Tomato Soup

Skin carefully one gallon of ripe tomatoes. Put them in soup pot. Pour over two quarts rich soup stock. Let simmer one hour, run through sieve, and return to pot. Season with pepper, salt and clove of garlic. Serve soup as it boils up second time.

Tomato Bisque

One quart milk, one-half can tomatoes, one tablespoon butter, one tablespoon flour. Rub flour and butter together, and add to milk. Stew tomatoes, rub through sieve. Add to tomatoes two teaspoons salt, one teaspoon sugar, one teaspoon onion extract, some paprika. Then put tomatoes into milk, and beat with an egg beater to make foamy.

Dark Vegetable Soup

Four cups soup stock, one small onion, one small carrot, one small potato, one large tomato or one-half cup of stewed tomatoes, two tablespoons of celery-broth (the celery-broth is a cereal and comes in ten-cent packages), pepper and salt. Boil until vegetables are soft, then put through colander. Serve with cubes of toasted bread.

Vegetable Soup

Put two pounds of beef into four quarts of water, and boil one hour. Then add one good sized onion, one bunch celery, one carrot, one-half can of tomatoes, two potatoes, one bunch of parsley; all cut rather fine. Season with salt and pepper. Boil two hours. Strain through a colander. Boil for one-half hour. Serve with crackers.

BANFIELD’S GOOD FURNITURE

A HOUSEHOLD WORD IN WINNIPEG FOR MORE THAN 35 YEARS

If terms are a consideration, come in and let us talk it over.

The freshness of fish is best determined by the odor. If the flesh of the fish is soft and flabby the fish has been frozen or has been kept too long.

Fish Fillets are the flesh of vertebrate fish separated from the bone and cut into large or small pieces.

Fish Force Meat is the flesh of fish finely chopped and pressed through a fine sieve before being cooked.

Garnishings for Fish

Parsley, lemon slices, lemon baskets, lemon slices sprinkled with finely chopped parsley, chopped red or green pepper, potato balls, olives, hard-cooked eggs, capers, and mashed potato and mushrooms, cucumbers and tomatoes; pickles cut lengthwise and spread to resemble a fan; maitre d’hotel butter and watercress.

Baked Haddock with Oyster Stuffing

Two cups oysters, one-fourth cup butter, one tablespoon chopped parsley, one cup cracker crumbs, salt, pepper. Drain oysters; mix crumbs, melted butter and parsley; season highly with salt and pepper; sprinkle oysters with salt and pepper and mix with crumbs. Remove head, tail and bone from haddock; season with salt, pepper and lemon juice. Stuff with oyster stuffing and sew. Place on fish sheet or strips of cheese cloth in baking pan, dot with butter, and sprinkle with salt and pepper. Bake, allowing twelve minutes to the pound, basting with melted butter, or after fish is stuffed, place in pan; cover with buttered cracker crumbs and baste. Remove from pan to hot platter; garnish with parsley and pickles, and serve with tomato, Hollandaise sauce, or egg sauce.

Panned Oysters

Melt two tablespoons of butter in hot frying-pan, add one pint of cleaned and drained oysters, sprinkle with salt and pepper, and cook in hot oven until edges shrivel. Serve on hot buttered squares of toast with strained liquor from oysters. Garnish with finely chopped parsley.

Sauted Oysters

Pick over, drain and dry oysters; dip in crumbs, egg and crumb, season with salt and pepper. Melt one tablespoon each of lard and butter in frying pan. When hissing hot, cover bottom of pan with prepared oysters and saute until a golden-brown on both sides. Drain on brown paper, re-heat in oven if necessary. Serve on hot platter and garnish with parsley, lemon and sauce tartare.

Lobster

To open a lobster, wipe lobster, break or sever small and large claws from the body. Separate tail from body portion by twisting and pulling at the same time. Remove meat from body portion carefully, picking edible portion from small bones. Reserve liver and coral if there be any; discard stomach, or “Lady.” Meat from the body of the lobster is the sweetest and tenderest but is often thrown away because of the difficulty in removing it. Break the large claws, or if the shell is tender, cut with scissors, and remove whole. Crush the tail shell and remove the meat in one piece. Cut the entire length of the tail meat and remove the intestinal canal. The small claws are attractive for garnishing and should be reserved.

Plumbing and Steamfitting

Cleaning and Pressing Club

Creamed Lobster

One pint of lobster meat, four tablespoons butter, four tablespoons flour, parsley, salt, pepper, cayenne, two cups cream, one red pepper cut in ribbons, one teaspoon lemon juice. Make a white sauce of butter, flour, seasonings and cream. Parboil red pepper, add to sauce with lobster meat, re-heat, and serve on rounds of buttered toast.

Crabs in Red Peppers

Eight red peppers, one pint crab meat, four tablespoons butter, four tablespoons flour, one tablespoon onion, salt, pepper, paprika, mustard, cayenne, nutmeg, one cup cream. Parboil red peppers. Make a white sauce with butter, flour, cream and seasonings. Add crab meat, fill peppers with crab mixture, cover with buttered and seasoned soft bread crumbs, and bake until crumbs are brown.

Baked Fish

Clean, wipe and dry the fish, rub with salt inside and out, stuff and sew; cut gashes two inches apart on each side so they will alternate and skewer in the shape of an S or O. Put the fish on a greased baking sheet, or if this fish sheet is not at hand, place strips of cotton cloth under the fish by which it may be lifted from the pan. Sprinkle with salt and pepper and place narrow strips of pork lardoons in the gashes. Place in a hot oven without water; baste with hot water and butter as soon as it begins to turn brown, and repeat every ten minutes afterwards. For a four-pound fish the time would be an hour. Remove to a hot platter, draw out the strings, wipe off all water or fat which remains from the fish, remove pieces of pork. Garnish the head of fish with parsley or watercress.

Stuffing for Baked Fish

One cup cracker crumbs, one-fourth teaspoon salt, one-eighth teaspoon pepper, one teaspoon chopped onions, one teaspoon chopped parsley, one teaspoon capers, one teaspoon chopped pickles, three tablespoons melted butter. This is sufficient for a fish weighing four to six pounds.

Brook Trout

Dress, clean and wipe dry and rub with salt and pepper, lay in a baking dish with chopped onion, mushrooms and parsley. Dot the fish with butter and pour in enough thin broth to cover the bottom of dish. Add the juice of one-half onion, and bake till the flesh parts easily from the bone.

Fried Fillet of Cod or Haddock

Dress and clean the fish, remove the skin and backbone, cut flesh in square pieces, season with salt and pepper and roll in fine white corn meal. Fry out several slices of salt pork, lay the fish in the hot fat, cook brown on each side, drain on soft paper, and serve hot. Serve with butter, and garnish with slices of lemon. Any fish having firm white flesh can be prepared in this manner.

Planked Shad or Whitefish

Shad are in season from January to June; Jack shad are usually cheaper than roe shad. Clean and split a three-pound shad, place skin side down on heated oak plank one inch thick, sprinkle with salt and pepper and brush over with butter. Bake twenty-five to thirty minutes in a hot oven or in a gas stove under the broiling flame. Garnish with parsley and lemon.

Fish au Gratin

Three pounds fish, two cups White Sauce No. 1, one-half cup cracker crumbs, two tablespoons butter, one-half teaspoon salt, one-fourth teaspoon pepper, few grains cayenne, one-fourth teaspoon celery salt, two tablespoons chopped parsley. The fish should be freed from skin and bones and broken into little flakes. Melt the butter and combine with cracker crumbs. Butter a baking dish and place alternate layers of fish and cracker crumbs, moisten with sauce and sprinkle with seasonings, sprinkle buttered crumbs over the top and bake in a quick oven for ten or fifteen minutes.

Hamburg Steak a la Tartare

One pound round steak, two ounces beef suet, one-fourth cup chopped onion, one-fourth cup bread crumbs, salt and pepper. Put meat through meat chopper, treat suet in same way; add finely chopped onion and season with salt and pepper. Shape in balls, roll in crumbs, and broil over a clear fire, or pan-broil. Serve on hot platter with brown gravy, tomato sauce, or Spanish sauce. Garnish with parsley.

Roast Beef

A standing roast is one with the ribs left in. A rolled roast is one with the ribs removed, the meat rolled and tied. The tip of the sirloin is considered one of the best pieces for roasting. The pan and rack should both be hot. Wipe and rub the joint with salt and pepper and dredge with flour. Have the oven hot for the first ten or fifteen minutes to sear the surface. Reduce heat, add water to cover the bottom of the pan, and baste every fifteen minutes if a self-basting roaster is not used. Let the water cook away towards the last. After the meat is done remove this to a hot platter. Add one pint of hot water to sediment left in the pan after the fat has been poured off, place on a stove and scrape all the glaze from the bottom and sides of the pan. When it boils add a thickening made of two teaspoons of flour rubbed smooth with four tablespoons of cold water, pouring it in slowly. Boil well, add salt and pepper to taste, and strain into a hot sauce bowl.

Phone Main 577-578 and we will talk it over

IF YOU KNEW

Kodaks and Photographic Supplies at our Corydon Ave. Store

For sale by all live Druggists and Grocers everywhere

R. C. Lee & Co. Limited Phone Garry 4044

French Roast

If the piece of meat is lean or of second quality it will be improved by rubbing it well with a preparation of four tablespoons of salad oil, two tablespoons chopped parsley, one sliced onion, two bay leaves, juice of one-half lemon. Rub meat well and let it lie from eighteen hours to two days, turning in the dressing once or twice. Baste meat with the same dressing, adding salt and pepper to taste. Serve “au jus,” as in plain roast.

Fillet of Beef, Larded

The true fillet is the tenderloin. A short fillet, weighing from two and one-half to three pounds (the average weight from a very large rump), will suffice for ten persons at a dinner where this is served as one course, and if a larger quantity is wanted a great saving will be made if two short fillets are used. Remove from the fillet with a sharp knife every shred of ligament and thick, tough skin. Draw a line through the centre and lard with two rows of pork, having them meet at this line. Dredge well with salt, pepper and flour, and put, without water, in a shallow pan. Roast for thirty minutes in a hot oven. Serve with mushroom or tomato sauce, or with potato balls. If with sauce this should be poured around it. The time given cooks a fillet of any size, the shape being such that it will take one-half hour for either two or six pounds.

Pot Roast

Four or six pounds from the middle or face of the rump, or the round. Wipe with a clean, wet cloth. Sear all over by placing in a hot frying pan with fat trimmings from the meat, and turning until all the surfaces are browned. Put in a kettle with one cup of water and place it where it will keep just below the boiling point. Do not let the water cook entirely away, but add only enough to keep the meat from burning. Have the cover fitted closely to keep in the steam. Cook till very tender, but do not let it break. Add seasonings after the first half hour of cooking. Serve hot or cold.

Broiled Beefsteak

Wipe with cloth wrung out of hot water, and trim off any superfluous fat. Place on hot broiler, which has been rubbed with fat, cook over clear fire, turning every ten seconds the first minute to sear the surface. Steak one inch thick requires six minutes if liked rare; eight minutes, if well done. Remove to hot platter, season with salt and pepper, and serve with mushroom sauce, tomato sauce or maitre d’hotel butter.

Par-Broiled Steak

Wipe and trim as above, heating iron frying pan smoking hot, and rub with fat. Lay the steak in the pan, sear each side quickly, then draw back to cook more slowly about four minutes, turning often. When done lift to a hot platter, add salt and pepper, dissolve the glaze in the frying pan in two or three teaspoons of hot water, pour over the steak, and serve.

Beef Steak

Two pounds lean beef from round, or two and one-half pounds if there is a bone, one quart of water, two cups potatoes cut in one-half inch slices, turnip and carrots, one-half cup each cut in one-half inch cubes, one-half small onion cut in thin slices, three tablespoons flour, salt and pepper. Wipe meat with wet cloth, separate meat, bone and fat; fry out some of the fat in the frying pan, cut meat into one and one-half inch cubes, sprinkle with salt and pepper and dredge with flour. Sear the meat in the hot fat, stirring constantly. When all surfaces are well browned, put in the kettle; cover and let boil up once, skim and then simmer for two and one-half hours. Add carrot, turnip and onion the last hour of cooking. Par-boil the potatoes and add to stew fifteen minutes before taking from fire. Remove the bone, large pieces of fat, and skim; thicken with three tablespoons of flour diluted with enough cold water to pour easily. Let the stew come to a boil again and cook ten minutes.

Mutton, veal, or lamb can be cooked in this manner. When veal is used, fry out two slices of pork as there will not be much fat on the meat. Lamb and mutton should have some of the fat put aside and butter substituted.

Boiled Tongue

Three pounds fresh tongue, one-fourth cup butter, carrot, turnip and onion, one-fourth cup diced; one tablespoon cornstarch, bit of cinnamon, one clove, bouquet of sweet herbs, one-half lemon, one teaspoon salt, one-fourth teaspoon pepper.

Wash tongue, cover with boiling water and cook slowly two hours. Remove from water, blanch in cold water, and remove skin and roots. Cook vegetables in butter five minutes, remove them to a deep braising pan. Brown tongue in fat and place on vegetables in pan. Add clove, cinnamon, and sweet herbs, salt and pepper; cover the tongue one-half way with stock in which it was cooked. Cover the braising pan and bake two hours. At the last half hour the juice of lemon is added. When tender remove to hot platter.

For gravy add cornstarch dissolved in cold water to stock in braising pan, which should be reduced to one pint. Boil five minutes and pour around the tongue on hot platter. One teaspoon Worcestershire sauce or tomato catsup may be used in gravy.

Roast Veal

Six pounds of veal taken from the leg, from the loin, or from the breast. Skewer meat into shape; dredge with flour, and sprinkle with salt and pepper. Cover top with a slice of salt pork. Allow twenty minutes to the pound, bake in a hot oven and baste every ten minutes with fat from the pan. If there is not sufficient fat in the pan, fry out some pork on top of the stove and use that for basting. Remove pork slices from top of meat one-half hour before it is done and brown. A gravy may be made from the fat in the pan, same as brown gravy.

Veal Cutlets

Choose only the tenderest of veal for cutlets. Cut meat from leg, shape either in individual cutlets or in one large cutlet. Cover veal with oil and let it stand one hour. Drain; cover with boiling water and simmer until tender, having only sufficient water in stewpan to keep cutlets from burning. Remove from stewpan; cool; sprinkle with salt and pepper, dredge with flour, dip in eggs and crumbs, and saute in pork fat or fry in deep fat. Serve on hot platter with brown sauce, tomato sauce, or mushroom sauce.

You will find it a Pleasure

to Shop at our Market!

FRESH and SALT MEATS

POULTRY and PRODUCE

We deliver to all parts of the City

R. R. RUNDLE    538 Ellice Street

PHONE SHER. 2220

Veal Chops

Wipe chops taken from the rack of veal; make an incision and put in a few drops of onion juice, lemon juice, salt and pepper; dip in flour, egg and crumbs, and saute in pork fat until tender. Serve on hot platter with tomato sauce and parsley.

Roast Mutton

The leg, loin, saddle and shoulder are used for roasting. Allow twelve minutes to the pound, if liked rare, fifteen if liked well done, basting every ten minutes. To roast a leg of mutton first remove the pink outer skin, as this contains the strong flavor. Never roast with the caul left on. The bone from the leg may be removed and the cavity stuffed and edges sewn; or the leg may be roasted without removing the bone. In either case wipe meat, dredge with flour, sprinkle with salt and pepper, and place on rack in dripping pan. Dredge pan with flour, and if the mutton flavor is desired, place pieces of mutton fat in the pan, or salt pork may be substituted.

Stuffed Lamb or Mutton Chop, with Spanish Sauce

Prepare French chops. Cut through meat to the bone, making a pocket; fill pocket with mushroom mixture, close with skewer and boil.

Mushroom Mixture

Melt two tablespoons butter, add two tablespoons flour, one tablespoon finely chopped onion, half cup chopped mushrooms, one teaspoon salt and cream to make of consistency to shape. This is sufficient to stuff eight chops.

Pork

Select sparerib, loin or shoulder for roasting. Wipe meat, place on pan, dredge meat and pan with flour. Sprinkle with salt and pepper. Bake in moderate oven allowing twenty-five minutes to the pound. Serve with cooked apples in some form—apple sauce, apple jelly, or fried apples.

Roast Little Pig

Clean, wipe and stuff a three-weeks old pig. Skewer into shape; place on rack in pan; rub with butter, dredge with flour, and sprinkle with salt and pepper. Place in moderate oven; when heated through increase heat; baste every ten minutes with melted butter, turning often to cook and brown uniformly. Cook from three to four hours, according to size of pig. Serve on hot platter in a bed of parsley. Garnish with apple sauce in red apple shells, lemon and parsley.

If your dealer does not have it, write for full particulars, testimonials, etc., or phone Main 1152.

PHONE GARRY 4656

Boiled Ham

Select a medium sized ham; soak over night in cold water. Clean and wipe; cover with cold water; bring to the boiling point, and then simmer until tender, allowing thirty minutes to the pound. Cool in water in which it was cooked. Take off the skin, sprinkle with sugar, and cover with seasoned cracker crumbs. Bake twenty to thirty minutes. Decorate with cloves, garnish with parsley and lemon, and serve hot or cold. A more aromatic flavor is given to the ham if a bouquet of sweet herbs and one-half cup each of onions, carrots and turnips are boiled with it. Many baste the ham, when baking, with cider.

Sausages

Buy the best. Pierce several times with skewer. Cook in hot frying pan in hot oven, fifteen to twenty minutes. Many prefer to cover sausages with boiling water after piercing and boil twenty minutes, then brown in frying pan on top of range. Always drain on brown paper before serving. Serve around a mound of mashed browned potatoes.

Roast Venison

Lard a saddle of venison, sprinkle with salt and pepper, dredge with flour. Place in dripping pan and baste with melted butter. Allow ten minutes to the pound for roasting. Serve with Madeira or currant jelly sauce.

Salt toughens meat if added before it is done.

Meat should never be allowed to remain wrapped in paper, it absorbs the juice.

When grease becomes too hard, grate it and put it away in covered bottles; it is useful for macaroni.

A recent addition to the list of savory salts is onion salt, which is now put up in shaker cans or bottles for flavoring use.

Celery should be allowed to lie in cold water, to which a little salt has been added, for an hour before it is required for the table. This will make it very crisp.

Take bread scraps before they have become musty and dry them in the oven. When thoroughly dry, roll to a powder or put through the food chopper; put into jars for breading, etc.

To brown flour for gravies and soups, put a few tablespoons of flour evenly in the bottom of a baker’s pan, over a moderate fire, stir until it has become a fine amber brown. Bottle and keep for use.

If you value your own and your family’s digestion, don’t serve tea with fish, the tannic acid hardens the fibre and makes it indigestible. It should not be offered with any form of fish, shell-fish or the articulate animals like lobster and crabs. Iced tea and soft shell crabs are a combination that should be avoided.

A Few Points to Aid the Housekeeper in Buying Poultry

In buying poultry one should see that the bird has been properly killed, otherwise the flesh will be discolored and it will spoil the fowl. In choosing a chicken for roasting it must be young. A young pullet makes the best roasting chicken; always buy these when possible. The end of the breast-bone should be tested, and if pliable and soft, you can depend on having a nice young chicken. These remarks apply also to turkey, geese and duck.

Boiled Chicken

Clean, stuff, truss and wrap chicken in cheese cloth; cover with boiling water, and cook until tender, below the boiling point. Serve on hot platter, sprinkle with chopped parsley, and garnish with oyster sauce. Allow twenty minutes to the pound for cooking.

Braised Chicken

Braised chicken is generally a fowl. Wipe, stuff, sew, skewer and place on rack in kettle with tight-fitting cover. Place six slices of salt pork on bottom of kettle, and one-fourth cup each, carrot, onion, turnip, and celery, bit of bay-leaf, sprig of parsley, one teaspoon peppercorns, two teaspoons salt and three cups boiling water. Cover kettle and cook in oven three to four hours, always keeping enough water in kettle to prevent vegetables from burning. When tender, brush over with melted butter, dredge with flour and brown in oven. Serve with gravy and vegetables pressed through sieve. Garnish with parsley.

Baltimore Chicken

Cut chicken in pieces for serving; sprinkle with salt and pepper; dip in egg and crumbs taken from the centre of the loaf; arrange in baking dish, baste with melted butter, and cook in hot oven twenty to thirty minutes: Arrange on a hot platter. Garnish with thin slices crisp bacon, parsley and cream sauce.

Creole Chicken

Cut a chicken in pieces for serving; season with salt and pepper. Melt four tablespoons butter, add one-fourth cup finely chopped onion, chicken, and saute until golden-brown. Remove chicken; add four tablespoons flour, two cups chicken stock, two cups stewed tomato, one red pepper finely chopped, half cup celery, and salt to taste. Replace chicken in sauce, and simmer until tender. Arrange on dish; surround with sauce; garnish with cooked macaroni and parsley.

Chicken Fricassee

Cut chicken in pieces for serving; season with salt and pepper, brown in butter or pork fat. When golden-brown cover with boiling water; add six cloves, a bit of bay-leaf, a sprig of parsley, and simmer until tender. Melt four tablespoons butter, add four tablespoons flour, two and a half cups water in which chicken was cooked. Cook ten minutes; add one cup cream or two egg yolks.

Chicken Pie

Cut a chicken in pieces for serving. Melt four tablespoons butter or use the same quantity of pork fat. Add one-fourth cup onion, a sprig of parsley, bit of bay leaf, four cloves and one tablespoon salt. Put in chicken and cover with boiling water; cook until tender. Arrange chicken in baking dish; cover with strained and thickened stock. Cover whole dish with mashed potato or pastry crust. Bake until potato is brown or crust is done.

Roast Chicken

Remove pin feathers, singe, take out tendons, draw skin back from neck, cut off neck close to body, cut out oil bag. Make an incision between the legs, running from the breastbone down, and through this opening draw the entrails. If care is taken all of the internal organs can be removed at once, by separating the membrane inclosing the organs from the body. Draw windpipe through the neck opening. Never make an incision in the breast. Wash inside of bird with a cloth wrung out of cold water, removing all clots of blood. Wipe, stuff, sew up openings, truss, sprinkle with salt and pepper, dredge with flour, place on rack in dripping pan, and cook fifteen minutes in very hot oven. Then dredge pan with flour, reduce heat and baste every ten minutes until chicken is done, turning often. Allow fifteen minutes to the pound for roasting.

Stuffing for Roast Chicken

Two cups soft bread crumbs, one-fourth cup melted butter, one tablespoon poultry seasoning, few drops onion juice, salt and pepper, one teaspoon chopped parsley, hot water. Mix ingredients in order given. If a moist stuffing is desired, add hot water until of the right consistency; but many people prefer a dry stuffing. For a stronger flavor of onion cook one teaspoon chopped onion in butter and add to crumbs.

Oyster Stuffing

Two cups cracker crumbs, one tablespoon chopped onion, one pint oysters, one-fourth cup butter, one tablespoon salt, one tablespoon pepper, one tablespoon chopped celery, one-third cup boiling water or hot milk. Parboil oysters, dip in melted butter, add remaining ingredients and use for stuffing chicken, turkey or goose.

Potato Stuffing

Two cups hot mashed potato, one-fourth cup salt pork cubes, two tablespoons onions, one teaspoon poultry seasoning, salt and pepper, one cup cooked sausages cut in pieces. Cook the onion and the pork until yellow; add remaining ingredients. Use for stuffing chicken, turkey and goose.

Roast Tame Duck

Prepare same as chicken; stuff with chopped celery. Allow ten minutes to the pound for duckling and twenty for an old duck.

Roast Turkey

Dress, clean, and stuff turkey, and follow directions for roast chicken. Some prefer to rub the surface of the turkey with butter and flour creamed together instead of dredging with flour.

Selecting Poultry

A chicken is known by its soft feet, smooth skin and soft cartilage at the end of the breast-bone, and the presence of pin feathers. A fowl has a coarser skin, rough square feet, a rigid breast-bone and long hairs. A young chicken has an abundance of pin feathers. Choose spring chicken for broiling; a young, plump chicken for roasting. Cock turkeys are generally better eating than hen turkeys, unless a hen turkey is young, small and plump. A young turkey should be plump, have smooth dark legs, with the cartilage at the end of the breastbone soft and pliable. Geese and ducks should not be more than a year old. The breast should be plump and firm, the fat white and soft, the wings tender, the feet yellow and the webbing tender. Young pigeons have tender pink legs, and light red flesh on the breast. In old ones it is very dark. Squabs are the young tame pigeons. They are as large as old birds, but soft and plump and covered with pin feathers. Grouse, partridge and quail should have full breasts, dark legs and yellowish bills.

How to Stuff

Use enough stuffing to fill the skin, that the bird may look plump when sewed. When cracker stuffing is used allowance must be made for swelling, otherwise the skin will crack when cooked. The small openings may be closed by a skewer, the larger one sewed with half a dozen stitches, leaving a long end for convenience in pulling out.

Bean Salad

Boil green or wax beans in salted water until tender; drain, and when cold slice an onion (little or much to suit taste) and pour over the salad dressing made as follows: (Dressing) one-half cup of vinegar, two eggs, one-half teaspoon mustard, two tablespoons sugar (scant), one-half teaspoon salt (to taste). Beat the eggs to a stiff froth, stir into them the mixed salt, sugar, mustard and vinegar. Cook in a double boiler and beat constantly while cooking until light and thick (this prevents the separating of the eggs and the vinegar). Stir in two tablespoons butter, and cool. When ready to serve, thin with cream if dressing is too thick.

Cheese Balls for Salad

Two Neufchatel cheeses, one tablespoon chopped olives, one tablespoon chopped pimentoes, two tablespoons chopped walnuts. Make into balls, putting one-half English walnut on each side ball. Serve on lettuce with French dressing.

Cherry Salad

Take large black-heart cherries or canned California cherries, white or black, well drained from the syrup. Remove the pits, without cutting the fruit any more than necessary, and replace with the meats of hazel nuts or small filberts. Arrange on lettuce leaves, and cover with mayonnaise dressing or whipped cream.

Clark-Leatherdale Co. Ltd.

Fruit Salad

Pour two quarts boiling water over three packages of Jell-O and one cup granulated sugar. Set in cool place till quite thick, then add the following in layers: Candied cherries, twenty-five cents’ worth; English walnuts, ten cents’ worth; white grapes, fifteen cents’ worth; one-pint can sliced pineapple. Grapes should be cut lengthwise through the centre, and seeds removed. Pineapple should be cut in small squares, leaving out the juice.

French Fruit Salad

Two oranges, two bananas, twelve English walnuts, one head lettuce, mayonnaise. Wash, and put the lettuce to crisp. Peel the oranges, cut into slices, remove the seeds, then cut the slices in small pieces. Peel the bananas, and cut crosswise in small thin slices. Crack the nuts, and break the meats in small pieces. Arrange the lettuce for individual serving. Place a layer of bananas, then oranges, then bananas, in each lettuce cup, and dress with mayonnaise.

Green Bean Salad

One quart beans cooked tender, drain; chop fine one small onion, one head of celery. Dressing: Yolks of three eggs, butter one-half size of egg, two tablespoons sugar, one teaspoon flour, one teaspoon mustard, pinch salt, red pepper, one cup vinegar. Mix salt, pepper, mustard, flour and sugar together. Cook in double boiler; add cream when cold to thin it. Garnish with hard-boiled eggs and rings of red radishes.

Green Grape Salad

Cut white California grapes into halves, take out seeds; cut celery into small pieces, cut also English walnut meats, using about the same quantity of grapes, celery and nuts as desired. Mix well together and pour over a nice salad dressing. Serve on lettuce leaf. One cup rounded, each, of celery and grapes with a good one-half cup nut meats will serve six persons nicely.

Lemon Jelly Salad

Make a lemon jelly of gelatine, and mould in it nuts, apples cut in dice, and celery cut in small pieces. Serve with cream, salad dressing or mayonnaise.

Lobster Salad

One can lobster picked fine. Season with a little salt, and pour over it part of dressing; set away to season through. At serving time add about one-half its bulk of lettuce leaves broken small. Mix in plenty of dressing. Serve on bed of lettuce, and garnish with small lettuce leaves.

Salad Dressing for Above

One egg, butter size of egg, one small teaspoon mustard, three tablespoons of sugar, two tablespoons flour or cornstarch, one-half teaspoon salt. Beat all together well, then add one cup of vinegar. Cook until creamy, stirring constantly. Strain through sieve.

THE D.H.L.S. PLAN OF LOANING MONEY at 5% to buy, build or improve property or to pay off mortgages bearing a high rate of interest, is today making more people happy than any other plan. The money is loaned at only 5% interest, and you have the long time of eleven years to repay (can be paid sooner if desired). Interest charged only on what is due to the Society—as your principal is reduced your interest grows less.

Pear Salad

Select pears of equal size, and leaving stem on, remove core from underside, and stuff with California grapes and chopped nuts. Then set the pears on a lettuce leaf, and serve with mayonnaise dressing.

Potato Salad

Six boiled potatoes minced fine, four hard-boiled eggs sliced, two onions chopped fine (or if preferred one stalk celery). Dressing: One teacup vinegar, one well beaten egg, one small half cup melted butter, one teaspoon each of salt, dry mustard and sugar. Heat together, and when cold add one-half teacup of sweet cream.

Salmon Salad

With a can of red salmon, thoroughly mix a dozen pickles and a small head of cabbage, chopped fine. Add the following dressing, mixing well: Beat two whole eggs with two tablespoons sugar, add a large tablespoon of butter, one cup of vinegar, one teaspoon mustard, and one tablespoon of cream. Boil like custard. Two hard boiled eggs, added just before serving, improve the salad. Serve with lettuce leaves.

Tomato Jelly (Salad)

Take the juice of one can tomatoes, and to each glassful of juice add the juice of one-half lemon, one teaspoon of sugar, one-fourth teaspoon salt, one-fourth teaspoon pepper, one-fourth teaspoon mustard. Let all come to a good boil, remove and add one teaspoon gelatine, which has previously been dissolved in one-half glass of water. Strain and pour into individual moulds. Let stand over night. Serve very cold on lettuce leaves with mayonnaise dressing. Garnish with bits of celery and cold boiled potatoes.

Vegetable Salad

One can French peas (no further cooking necessary), equal amount of celery, cut fine, five hard boiled eggs, cut in small pieces. Mix with mayonnaise dressing, to which whipped cream has been added.

Boiled Dressing for Sliced Eggs

Three eggs, one teaspoon mustard, two teaspoons salt, cayenne pepper, two tablespoons sugar, two tablespoons melted butter, one cup cream, one-half cup hot vinegar. Beat the yolks of the eggs until they are light and thick. Mix dry ingredients, add egg and melted butter, then milk, and lastly gradually the vinegar, stirring continually to avoid curdling. Cook in double boiler until thick.

Fruit Salad Dressing

Yolks of three eggs, two-thirds cup vinegar, one tablespoon butter, one teaspoon mustard, two tablespoons sugar. Cook and add the beaten whites. When you serve add one pint whipped cream.

SOLE AGENT FOR THE FAMOUS COILENE CORSET

This Corset is stayed at the vital points in such a way that the shapely lines of your gown are accentuated and retained. At the same time this corset is so pliable and easy that absolute freedom of movement is assured. It lends a youthful grace and elegance to the figure.

Cream Mustard Dressing

One egg beaten thoroughly, one heaping teaspoon mustard, one teaspoon salt, four teaspoons sugar, one teaspoon flour, one-half cup vinegar, one-half cup water, butter size of walnut. Cook in double boiler, stirring constantly. When cold, add a little whipped cream.

Boiled Mayonnaise

One cup of cream, two tablespoons of salad oil, two eggs, one-half cup vinegar, one teaspoon mustard, one teaspoon salt, one tablespoon sugar, one saltspoon pepper. Scald vinegar and cream separately. Stir beaten yolk into cream, then sugar, mustard, salt, pepper, oil and lastly white of egg whipped stiff. Add boiling vinegar, return to fire, and stir to consistency of custard.

Salad Dressing

Yolks of three eggs beaten to a froth; add one teaspoon brown sugar, pinch salt, teaspoon mustard, dash of red pepper. To this add one-half cup vinegar, place in double boiler, stirring constantly until it thickens. When perfectly cold, add one-half cup sweet or sour whipped cream.

Salad Dressing for Fruit

One-half cup any kind of fruit juice, juice of large lemon, one-third cup sugar (scant), whites two eggs, one level tablespoon corn starch. Stir all together, and heat gradually until it thickens. Best with salads made with fruits and nuts.

All green vegetables should be washed in cold water and cooked in boiling water. Salt may be added first or last, according to preference. Allow one tablespoon salt to each quart water. The time required for cooking depends upon the age and freshness of the vegetables.

Asparagus

Wash stalks, snap off all white tough parts. Tie in bunch. Cook in deep kettle of boiling salt water. Stand bunch upright for the first ten minutes. Cook twenty to thirty minutes; drain. Serve on buttered toast, spread with butter, and sprinkle with salt and pepper. White sauce or Hollandaise may be served. The asparagus may be broken in inch pieces, cooked until tender, mixed with white sauce, and served on toast.

String Beans

Remove all strings. Cut in inch pieces. Wash, cook in boiling water fifteen minutes. Add salt and cook until tender; drain, add butter, salt and pepper. A piece of salt pork cooked with beans is considered by many as an improvement.

The Residential Building

Company Limited

W. W. ROBSON   Photographer

490 Main St.   -   Winnipeg

Brussels Sprouts and Cabbage

Remove outside leaves and soak in cold water for half an hour. Drain. Cook in boiling salted water until tender, changing the water at least once during cooking. Serve Brussels sprouts whole, with butter and salt, or with white sauce. Chop the cabbage when cooked, season with salt, pepper and butter, re-heat and serve, or mix with one cup cabbage, one cup white sauce, cover with buttered crumbs, and bake until brown.

Kohl Slaw

Shred cabbage finely. Soak in acidulated water. Drain, and cover with cream dressing. Serve very cold.

Beets

Scrub beets, do not break skin. Cook in boiling water—young beets about an hour, old beets until tender. Slip skins off as soon as taken from stove. Serve hot, with butter, salt and pepper. Serve cold beets for garnishing potato salad.

Carrots

Wash, scrub and scrape. Cook in boiling water (salted). Drain. Cut in slices and serve with white sauce; or they may be cut lengthwise and sauted in butter.

Cauliflower

Cut stalk close to flower, remove green leaves and soak in cold, salted water one hour. Cook in cheese cloth bag thirty to forty minutes. Remove from bag and serve with Hollandaise or white sauce, or scalloped with white sauce and crumbs.

Celery

Celery is usually eaten raw as a relish. Or it may be scraped, cut in inch pieces, cooked until tender, and served in a white sauce, or drained and fried in deep fat. It may also be scalloped with chopped red pepper, white sauce and crumbs.

Corn

Remove husks and silk. Cook in a small amount of water from five to fifteen minutes. Cover while cooking with the inside green husks. Serve on the cob, or cut from the cob and serve with salt, pepper and butter. Corn may be made into fritters, or mixed with beans for succotash. Also served as pudding, mixed with eggs and milk.

Greens

Beet tops, dandelions, spinach, Swiss chard, young cabbage sprouts, cowslips, may all be prepared in the same way. Wash in many waters, until all grit and sand are removed. Cook in boiling salted water until tender. Drain, chop, and serve with butter and salt. Lettuce may also be cooked and served in this way. Garnish greens with hard cooked eggs.

Boiled Macaroni

Break in inch pieces and wash. Cook in boiling salted water until tender. Drain; season with salt, pepper and butter, and serve hot.

Baked Macaroni

Prepare boiled macaroni. Drain. Arrange in layers in a buttered baking dish with white sauce and cheese. Cover with buttered crumbs and bake until crumbs are brown.

Macaroni Baked with Tomatoes

Arrange layers of cooked macaroni, stewed and seasoned tomato, and chopped green pepper. Dot each layer with butter. Cover all with buttered cracker crumbs. Bake in hot oven.

Scalloped Tomatoes

Arrange in layers canned tomatoes and bread cut in cubes, sprinkle each layer with salt and pepper, dot with butter. Bake one-half hour. For variety, rub dish with onion before putting in tomato.

Stuffed Tomato

Cut a thin slice from smooth end of tomatoes. Scoop out pulp, mix with an equal quantity of cold cooked rice, macaroni, or bread crumbs. Add salt, pepper, butter and a few drops of onion juice. Refill tomato shells, cover with tops, and bake one-half hour.

Peas

Cook peas in boiling water. Use just enough water to keep them from burning. Add salt fifteen minutes before taking them from the fire. Season with butter and pepper. Peas may be used for croquettes, or may be used with white sauce and served in croustade vases. Equal quantities of chopped carrots and peas served together are delicious.

Turnips in White Sauce

Wash and pare; cut in pieces. Cook, mash, and season; or cut in cubes, cook in boiling salted water until tender, and serve in white sauce.

Boiled Potatoes

Potatoes may be boiled with skins on, or may be pared and boiled in salted water. Old potatoes should be soaked in cold water at least an hour. Potatoes should be boiled gently, and not furiously. When tender, drain thoroughly, dry on back of range. Shake saucepan, cover with coarse towel until ready to serve. Serve in open vegetable dish, never in a closed one.

Mashed Potatoes

Cook potatoes in boiling salted water. Drain; mash. To each cup of mashed potato allow one tablespoon butter, one-half teaspoon salt, one-eighth teaspoon pepper, and hot milk to make of creamy consistency. Beat with a fork until light.

Potato Balls

Add to one pint hot mashed potatoes one-eighth teaspoon celery salt, one teaspoon chopped parsley, salt, pepper and butter to taste, and enough hot milk to make of consistency to shape. Form into smooth round balls, bake in hot buttered pan, or saute in butter, or fry in deep fat; or they may be sauted in sausage fat, which gives an appetizing flavor.

Creamed Potatoes

Cut two cups cold boiled potatoes in very thin slices, or in cubes. Add one cup white sauce. Season highly and re-heat in double boiler. Serve in hot dish, sprinkled with finely chopped parsley.

Scalloped Potatoes

Mix two cups potato cubes with white sauce. Cover with buttered bread crumbs, and bake thirty minutes in hot oven. A few drops onion juice may be added.

Lyonnaise Potatoes

Melt two tablespoons butter. Add one tablespoon finely chopped onion. When onion is yellow, add two cups potato cubes. Season with salt and pepper, cook until potatoes are heated through, and sprinkle with finely chopped parsley, and serve.

French Fried Potatoes

Pare small raw potatoes, divide in halves, and cut each half in three pieces; cover with boiling water and let stand three minutes. Drain dry between cloths, and cook in frying baskets in hot fat ten minutes. Drain, sprinkle with salt, and serve.

Potato Chips

Slice raw potatoes, cover with cold water, and let soak over night. Drain dry between towels and fry in frying basket in hot fat about ten minutes. Drain and sprinkle with salt. Care must be used when lowering the basket into the hot fat, as the potatoes contain so much water it causes violent ebullition.

Hashed Brown Potatoes

Sprinkle two cups cold boiled potato cubes with salt and pepper. Melt one tablespoon butter, add one tablespoon flour and one-half cup brown stock. Cook five minutes, add potato cubes; cook ten minutes, stirring without breaking potatoes. Melt one tablespoon butter in another frying pan. When brown, turn in potatoes, spread evenly, and cook ten minutes; fold like an omelet, and serve hot.

Browned Sweet Potatoes

Cut cold boiled sweet potatoes in lengthwise slices, sprinkle with salt and pepper. Brush with butter and sprinkle with brown sugar. Brown in hot oven.

White Sauce

Three tablespoons butter, four tablespoons flour, one cup milk or brown stock, one-fourth teaspoon salt, few grains cayenne, one-fourth teaspoon pepper. Melt butter, add flour, seasonings and liquid. Stir until the boiling point is reached. Boil five minutes, beating continually.

Brown Sauce

Three tablespoons butter, four tablespoons flour, one cup milk or brown stock, one-fourth teaspoon salt, few grains pepper. Melt the butter, and cook until brown, add flour and seasonings, and stir until brown. Add liquid, little at a time, and boil five minutes, stirring all the time.

Bearnaise Sauce

Four egg yolks, one-half teaspoon salt, cayenne, four tablespoons oil or butter, one tablespoon tarragon vinegar, one tablespoon hot water, one teaspoon chopped parsley. Mix yolks and water; add butter and set in a dish of hot water; stir constantly until mixture thickens; add seasonings and serve immediately.

Caper Sauce

Two tablespoons butter, four tablespoons flour, one-fourth teaspoon salt, few drops onion juice, few grains cayenne, one and one-half cups boiling water, one-fourth cup capers, one tablespoon butter. Melt the two tablespoons butter, add flour, seasonings, and water. Cook ten minutes; add capers and, just before serving, a tablespoon butter.

Hollandaise Sauce

Four egg yolks, one-half cup butter, one-half teaspoon salt, one-fourth teaspoon pepper, few grains cayenne, one-half cup cold water, two tablespoons lemon juice. Put all ingredients except the lemon juice into a saucepan; set saucepan into a larger one of hot water. Beat constantly until mixture thickens, keeping water below the boiling point all the time. Add lemon juice and serve immediately.

Maitre d’Hotel Sauce

Three tablespoons butter, three tablespoons lemon juice, three tablespoons parsley, one-fourth teaspoon salt, one-fourth teaspoon paprika, cayenne. Cream the butter and add remaining ingredients.

Oyster Sauce

Two tablespoons butter, four tablespoons flour, one and one-half cups oyster liquor, one cup oysters, one-fourth teaspoon salt, few grains cayenne. Parboil oysters; drain and reserve liquor. Make a white sauce, with butter, flour, seasonings and oyster liquor; add chopped oysters and serve. Should there not be sufficient oyster liquor make up amount with milk.

Sauce Tartare

To one cup mayonnaise dressing add one tablespoon each of finely chopped parsley, finely chopped olives, finely chopped pickles, and one teaspoon finely chopped chives.

KODAKS

Tomato Cream Sauce

One cup white sauce, one tablespoon butter, one tablespoon chopped celery, one tablespoon chopped onion, one tablespoon kitchen bouquet, one teaspoon Worcestershire sauce, one-half teaspoon lemon juice, one cup tomatoes, one-fourth teaspoon soda. Melt butter; add celery and onion, cook five minutes; add tomatoes, cook ten minutes. Strain; add soda. To white sauce add kitchen bouquet and Worcestershire sauce; cook five minutes. Combine tomato sauce and white sauce, add lemon juice and serve.

A fresh egg sinks when immersed in water. A stale egg, owing to evaporation which has taken place through the pores of the shell, floats.

Soft-Cooked Eggs, No. 1

Place eggs in saucepan, cover with cold water, bring to the boiling point, when they will be soft-cooked.

Soft-Cooked Eggs, No. 2

Bring water to boiling point, put in eggs, boil two minutes for soft, or three minutes for medium.

Hard-Cooked Eggs

Cover eggs with boiling water, and cook below the boiling point for four minutes. Remove from pan, cover with cold water, and wipe before serving.

Baked Eggs

Butter baking dish or platter, or individual ramekin dishes. Break each egg into a cup and drop into baking dish, sprinkle with salt and pepper, and bake in a moderate oven—five minutes for soft-cooked and ten minutes for hard-cooked. Eggs are more delicately cooked if dish is placed in a pan of hot water in the oven, and water kept below the boiling point during cooking.

Poached Eggs

Break eggs in cup, butter muffin rings. Place in shallow pan and cover with boiling water. Allow two teaspoons of salt to each pint of water. Drop eggs into rings, and cook from five to eight minutes, keeping water below the boiling point during cooking. Remove the eggs on a buttered skimmer or pancake turner, and place on a round of buttered toast, sprinkle with salt and pepper, and garnish with parsley.

Scrambled Eggs

Four eggs, four tablespoons milk or cream, one-fourth teaspoon salt, one-eighth teaspoon pepper, one teaspoon chopped parsley, two tablespoons butter. Beat eggs slightly, enough to blend yolks and whites; add seasonings, parsley and milk. Melt butter in frying pan, add egg mixture, and cook slowly, lifting carefully with a spoon to keep the mixture uniformly delicate.

Omelet

Two eggs, two tablespoons hot water or hot milk, one-fourth teaspoon salt, one tablespoon butter. Beat eggs well; add salt and milk. Melt butter in frying pan; add egg mixture; shake pan vigorously until eggs begin to brown on under side, then let it stand until golden-brown on part of range where it will not burn. If moist on top place in oven to dry. Separate omelet from sides of pan with knife, and beginning at side near the handle, roll omelet slowly and carefully into the shape of a jelly roll; turn on to a hot platter, garnish and serve.

Omelets may be served in the following ways:

Bacon Omelet

By adding finely chopped cooked bacon before folding.

Cheese Omelet

By adding grated cheese before folding.

Creamed Salt Fish Omelet

By combining creamed salt fish and finely chopped red pepper, and adding to omelet before folding.

Kidney Omelet

By adding stewed kidneys, highly seasoned.

Mushroom Omelet

By adding mushrooms.

Chicken Forcemeat

One cup cooked chicken, salt, pepper, lemon juice, onion juice, one-half cup soft bread crumbs, one-half cup hot milk, two eggs, one teaspoon chopped parsley. Chop meat and pass through a sieve. Soak bread in milk; add it with remaining ingredients to chicken; season highly and use as a filling in fontage cups, or shape in balls and poach in hot water, or roll in balls; roll in flour and saute.

Chicken Souffle

One and one-half cups of chicken, one-half cup mushrooms, two tablespoons butter, four tablespoons flour, one-half cup bread crumbs, three egg yolks, one-half cup chicken stock, one-half cup cream, salt and cayenne, one teaspoon parsley, three egg whites, one-fourth cup sherry. Melt butter; add flour, seasonings, stock, cream, chicken, mushrooms, bread crumbs; cook ten minutes; add egg yolks, and cut and fold in whites beaten until stiff, and the sherry. Bake in buttered baking dish forty minutes. Serve immediately with, or without, mushroom sauce.

Creamed Oysters and Celery in Fontage Cups

One pint oysters, two tablespoons butter, one tablespoon lemon juice, two tablespoons flour, two eggs, one-half cup cream, salt, pepper, two tablespoons wine, one cup chopped celery. Melt butter, add oysters, and cook one minute. Remove oysters, add remaining ingredients except wine, cook until thick, add oysters and wine, and serve in fontage cups.

The Bride’s ambition is for a happy home, contentment, peace and right living. Realize then, you girls who are wise, that the

CITY ROOMING & RENTAL

specialize in the rooming and rental business, and are in a better position to secure you that cosy little room, suite or cottage, than any one else.

GIVE THEM YOUR REQUIREMENTS AND THEY WILL DO THE REST

In general the high cost of living can only be reduced by the wife’s economy in the kitchen, besides she is no doubt anxious to try out some of the many Dainty Chafing Dish Delicacies contained in “THE REAL HOME-KEEPER.”

CITY ROOMING & RENTAL

Creamed Lobster in Fontage Cups

Two cups lobster meat, two tablespoons butter, one tablespoon grated onion, one-fourth cup cream, two tablespoons flour, one-half cup chicken stock, one tablespoon lemon juice, one egg yolk, salt and cayenne. Melt butter; add onion, flour, stock and lemon juice, cook five minutes; season with salt and pepper, add cream, in which yolk of egg has been beaten, and lobster meat. When hot serve in fontage cups.

Chicken Croquettes

Two cups chicken meat, salt, pepper, lemon juice, one cup croquette sauce, onion juice. Cut meat in small pieces; add seasonings and white sauce. Shape, dip in crumbs, egg and crumbs, and fry in deep fat. These croquettes may be varied by adding one-fourth cup of chopped mushrooms, ham, sweetbread or truffles. More or less sauce is required according to the dryness of the chicken.

Veal Croquettes

Cut one pint of veal in small pieces; add one tablespoon salt, one-fourth teaspoon pepper, one tablespoon lemon juice. Melt three tablespoons butter; add two tablespoons finely minced onion, three tablespoons flour, and three-fourths cup milk or veal stock. Boil five minutes. Add eggs, well beaten. Stir constantly until thick. Mix with veal mixture and cool. Shape, allowing a rounded tablespoon for each croquette. Dip in crumbs, egg and crumbs, and fry in deep fat. Serve with or without white sauce.

Scalloped Brains

Parboil brains; sprinkle with salt, pepper, and lemon juice. Cut in inch pieces. Arrange in layers in buttered baking dish, alternating with tomato sauce. Cover with buttered and seasoned cracker crumbs and serve with chopped pickles.

Frogs’ Legs

Skin the frogs’ legs, sprinkle with salt and pepper, dip in butter, then in flour, and fry in hot fat. Serve with sauce tartare.

Green Pea Timbales

Press one pint cooked peas through a sieve; add four tablespoons flour, milk or soup stock, few drops of onion juice, salt, pepper, cayenne, and the whites of three eggs, beaten until stiff. Press into buttered timbale moulds, set in a pan of hot water, and bake in a slow oven until firm. Unmould, serve on hot platter. Garnish with a piece of parsley on the top of each timbale and bechamel sauce.

Scalloped Mushrooms

Wash, scrub and peel one pound of fresh mushrooms. Saute in butter. Arrange in layers with white sauce in buttered baking dish; when filled cover with cubes of bread which have been dipped in butter. Brown in the oven and serve.

Stuffed Peppers

Cut the tops from eight red or green peppers; remove seeds; cover with boiling water; leave standing five minutes. Fill with any of the following stuffings. Cover with buttered bread crumbs, arrange in baking dish, and bake one-half hour.

Tomato Croquettes

Mix two cups of tomato, four cloves, two slices onion, two peppercorns, one-half teaspoon salt and one-fourth teaspoon paprika. Cook ten minutes and press through a sieve. Melt three tablespoons butter; add one-fourth cup corn starch and strained tomato mixture; boil ten minutes. Cook slightly, add one egg, pour into buttered pan, chill, cut in squares, dip in crumbs, egg and crumbs, fry in deep fat. Drain on brown paper. Serve.

Beef Croquettes

Prepare by any of the recipes for chicken or veal croquettes if liked soft, but the following is recommended: Mince fine, but not to make it pasty; add an equal bulk of hot, boiled rice, cooked much softer than it is usually served for a vegetable; season highly with salt, pepper, cayenne and onion juice, and set to cool. If it is too stiff, work in a little stock or gravy. Drain on brown paper.

Oyster Croquettes

One cup raw oysters, one cup cooked veal, two tablespoons butter, three tablespoons cracker crumbs, two egg yolks, one tablespoon onion juice. Drain and clean the oysters, scald and strain the liquor; chop the oysters very fine, soak the cracker crumbs in the liquor, then mix all the ingredients and shape; dip in egg, roll in crumbs and fry as usual. Drain on brown paper.

Bread—One quart flour, sifted, one small tablespoon salt, one small tablespoon sugar, one cake compressed yeast dissolved in warm water—about a pint. Mix and set to raise, knead thoroughly and let raise again. Knead slightly, put into pans and let raise. Bake three-quarters of an hour.

Brown Bread

Two cups buttermilk, one cup light brown sugar, one tablespoon melted butter, one teaspoon salt, one teaspoon soda, two and one-half cups of whole wheat flour. Bake in gas stove thirty or forty minutes.

Boston Brown Bread

To three cups of sour milk, add one small cup of molasses, a teaspoon of soda dissolved in a little boiling water, two cups of Graham or rye meal, two of white flour; add salt. Place in deep baking dish or small cans like one pound baking powder can, thoroughly greased with lard. If the deep dish is used, a ring should be placed under it in the steamer. Raisins scattered on top before cooking are a great improvement. Steam steadily three hours. Dry in oven and serve hot.

The best fruit on a tree is reached by means of a ladder

 

YOU CAN TAKE THE ELEVATOR TO THE

 

European Hairdressing Parlors

Hair and Scalp Specialist

 

All diseases of the hair and scalp

scientifically treated by qualified

staff.

 

 

Hair work of every

description

 

I make a specialty of Wigs, Toupees and Transformations.

It is impossible to detect my wigs and

toupees from natural hair

 

---

 

FACIAL TREATMENT, MANICURING

SOFT WATER SHAMPOO

ELECTROLYSIS AND CHIROPODY

 

---

 

Sole Agents—

E. BURHAM,

Kalos Ozone Toilet Preparations

102 Carlton Bldg.

PHONE MAIN 2669

Baking Powder Biscuits

Two cups flour, two teaspoons baking powder, one-half teaspoon salt, two tablespoons butter, three-fourths cup of milk. Mix in the flour, baking powder and salt, sifting twice. Work in the butter with the finger-tips. Add gradually the milk, mixing with a knife until of the consistency of soft dough. Toss on a floured board, pat and roll lightly to one-half inch in thickness. Cut into shape and bake in a hot oven.

Corn Muffins

One cup of corn meal, one-half cup of flour, one and one-half teaspoon baking powder, sifted together. Add two tablespoons lard, two eggs, well beaten. Milk enough for a thin batter. Bake in a quick oven.

Cream Muffins

One pint flour, sifted with one heaping teaspoon baking powder. Beat together one pint of cream, one tablespoon of butter and a little sugar. Add two beaten eggs. Mix in the flour, drop in buttered muffin moulds and bake quickly.

Custard Corn Bread

One-half cup sugar, two cups sour milk, one teaspoon soda, one teaspoon salt, two eggs, well beaten; one and one-half cups corn meal, one-half cup flour. Pour this mixture into a heated spider, containing two spoons of melted butter; then pour into the middle, without stirring, one cup sweet milk. Bake one-half hour in a hot oven.

Cheese Straws

Roll pie crust dough the same thickness as for pies. Cut in strips from six to ten inches wide, and cut the strips into straws or sticks a quarter of an inch in width. Lay upon baking sheets, leaving a space between the straws a third the width of the straws. Grate rich cheese, season to taste with salt and red pepper, and scatter thickly over the straws and spaces between them. Put in oven where the greatest heat will be at top and bake ten or fifteen minutes. Cut the cheese in the centre of spaces between the straws; remove from the baking sheets with a limber knife and pile tastily on a plate.

Corn Batter Bread with Rice

Two cups sifted corn meal, one cup cold boiled rice, three well beaten eggs, one tablespoon melted butter, two and one-half cups milk or enough to make a soft batter, one teaspoon salt, one pinch soda. Stir the beaten eggs into the milk, add the meal, butter, salt and soda, and last of all the rice. Beat up well from the bottom for three minutes and bake in a round, shallow pan in a quick oven.

Corn Bread

One cup sour milk, one-half cup flour, one cup yellow corn meal, one teaspoon salt, two tablespoons sugar, two tablespoons butter or drippings, one teaspoon soda (dissolved in hot water). Bake slowly for three-quarters of an hour.

Coffee Bread (Breakfast)

One egg, one-half cup sugar, one cup sweet milk, two cups flour, two teaspoons baking powder, one-half teaspoon salt. Bake in a quick oven in flat tins.

Currant Bread

One and one-half pounds flour, one pound brown sugar, one and one-half pounds currants, one-half pound citron, one tablespoon lard and butter, one teaspoon baking soda dissolved in one pint sour milk. Bake one and one-half hours in two loaves.

English Tea Biscuits

One quart of flour, three teaspoons baking powder, one-half pound lard, one-half cup sugar, one teaspoon salt, two eggs, one and one-half cup milk. Roll; then add one-half cup currants if desired.

English Muffins

Cream together one level tablespoonful butter and one of sugar, adding a generous pinch of salt. Add one egg, well beaten; next one cup milk. Sift together one large cup of flour and one heaping teaspoon of baking powder and beat into the above until smooth. Pour into buttered gem pans and place in hot oven until the muffins begin to brown, then turn oven low.

Graham Gems

One tablespoon sugar, well mixed with one tablespoon butter, one cup Graham flour, two tablespoons bran, two teaspoons baking powder, one egg, one pinch salt. Add milk enough for batter and drop in gem pans—eight gems.

Graham Bread

One cup sweet milk, one cup sour milk, one egg, three tablespoons molasses, three tablespoons sugar, one tablespoon melted butter, little salt, one teaspoon soda in sour milk, three small teacups Graham flour. Bake in a slow oven one hour.

Golden Corn Cake or Johnny Cake

Three-fourths level cup corn meal, one and one-fourth cups flour, one-fourth cup sugar, four level teaspoons baking powder, one-half teaspoon salt, one cup sweet milk, one egg, one tablespoon melted butter. Mix and sift dry ingredients, add milk, egg well beaten and butter. Bake in a shallow, buttered pan in hot oven twenty minutes.

Soft Yeast

Take one cup flour, two tablespoons of sugar, two tablespoons salt; boil six medium sized potatoes in one quart of water, then take one-sixth of a package of pressed hops or one handful of fresh hops. Boil in a quart of water. Drain the water from the hops and potatoes boiling hot on the above ingredients; stir thoroughly. When cool enough not to scald, add two cakes of yeast foam. When this is light, bottle and keep in cool place. Will keep six weeks or longer if kept cool. To make the bread: When cooking potatoes for dinner, drain the potato water into one cup flour. Add as much water as needed for the sponge. Take one teacup of the yeast, add enough flour to make a stiff batter. Mould your bread early in the morning. When light make into loaves.

“A Good Woman is Generally Known by the Books She Reads”

“THE BOOK”

Why Not Increase Your Library?

Maryland Beaten Biscuit

One quart flour, one scant cup lard, one heaping tablespoon salt, one teaspoon sugar, one pinch soda (size grain corn). Add these ingredients to the flour, and use just enough water to mix stiff. Put on moulding board and beat with wooden hammer thirty minutes. When beaten flat, roll up and beat again. When beaten the last time, roll in a long roll, and cut off pieces the size of biscuits, form and put in pan, not touching each other. Make about the size of a napkin ring. Bake to a light brown, about twenty minutes. Better eaten cold, and good next day.

Mrs. B.’s Muffins (Sweet)

Two cups flour, one cup sugar, one-half cup butter, one-half cup sweet milk, two eggs, one teaspoon baking powder, one nutmeg. Rub sugar and butter to cream, add eggs well beaten, after which add milk and nutmeg. Last add the flour in which baking powder has been thoroughly mixed. Bake quickly.

Nut Muffins

One cup flour, large two-third cups milk, one rounded tablespoon lard, two tablespoons chopped nuts, one teaspoon baking powder. Work the lard into the flour with a fork; moisten with milk. Drop in muffin iron and bake. Any kind of nuts may be used. Dates cut in small pieces, or raisins, may be used instead of nuts. They may be liked better if a little more milk is used.

Nut Bread

Milk scalded, one pint; sugar, one-fourth cup; white flour, two cups; entire wheat flour, four cups; compressed yeast, one cake; English walnut meats, one cup chopped fine; salt, one and one-half teaspoons.

Oatmeal Bread

One cup Quaker Oats, one-half cup yellow C sugar, one teaspoon salt, one-half cake compressed yeast, one tablespoon lard or butter, two cups boiling water. Scald oatmeal with water. When cool, add other ingredients and a quart of white flour, making a stiff batter. After it is light, beat into it one-half cup English walnuts and bake.

Pin Wheel Biscuits

Two cups flour, one-fourth teaspoon salt, four teaspoons baking powder, two tablespoons butter, three-fourths cup milk; roll one-fourth inch thick. Spread with two tablespoons melted butter after rolling. Then spread on a mixture of two tablespoons sugar, one-half teaspoon cinnamon, one-third cup chopped raisins and citron. Roll like jelly-roll, cut off in slices, spread with butter and bake.

Apply . . .

LOWERY BROS.

THE NORTH WINNIPEG AND KILDONAN SPECIALISTS

Phones ST. JOHN 1294 and ST. JOHN 2452

General & Family Butcher & Sausage Specialist

ASK FOR OUR CAMBRIDGE LOAF

Spanish Bun

One pint of sugar, two-thirds cup of butter, one cup of chopped raisins, one cup sour milk, two teaspoons cinnamon, one teaspoon cloves, one teaspoon soda, one pint flour, four eggs. Beat butter and sugar together, then the eggs, then milk and soda; last flour and fruit. Bake in a moderate oven.

Scotch Tea Scones

One-half pound flour, one tablespoon sultana raisins, one dessert spoon sugar, one dessert spoon butter, one dessert spoon baking powder, and a pinch of salt. Mix with sweet milk. Mix flour, sugar, baking powder and salt; then rub in the butter, add milk and raisins. Make dough rather soft and bake in hot oven for ten minutes.

Waffles

Three cups sweet milk, four cups flour, two eggs beaten very light, one small spoon of salt, piece of butter size of a large egg, three teaspoons baking powder.

Buttermilk Pie

Mix together three-fourths of a cup of chopped seedless raisins, three-fourths of a cup of buttermilk, three-fourths of a cup of sugar, one well-beaten egg, and a half teaspoon each of ground cloves and cinnamon, a little grated nutmeg and a pinch of salt. Mix all thoroughly and bake between two crusts.

Crust for One Pie

One cup flour, two heaping tablespoons lard, four tablespoons water and a pinch of salt. Sift flour and salt together, add lard, cutting and mixing well with a knife. When well mixed add water, still stirring with a knife. Sprinkle the moulding board with flour, and turn out the dough. Roll out, then fold and roll out about four times. Then it will be ready to use. For top crust finish by adding a few dots of butter between last folding, and sprinkle a teaspoon of sugar on top and slightly roll in as for sugar cookies.

Chocolate Pie

Melt one square of chocolate over hot water, add three tablespoons of hot water, one tablespoon of sugar, three-fourths of a cup of scalded milk, and one-half teaspoon salt, with one-third of a cup of flour, and stir into the chocolate mixture, cooking until thickened. Add the yolks of two eggs well beaten, and one teaspoon vanilla diluted with some of hot mixture. Turn into a pastry-lined tin and bake about twenty minutes. When slightly cooled spread a meringue made of whites of eggs and one-fourth of a cup of sugar over the top, and return to the oven to brown.

Cocoanut Pie

Filling: Let one and one-half pints milk come to a boil. Thicken with two tablespoons cornstarch, one teaspoon flour, one cup sugar dissolved in milk; add the yolks of three eggs well beaten and flavor to taste. Fill the baked crust with this. Spread the beaten whites of the eggs over the top. Sprinkle with grated cocoanut and brown lightly in the oven.

Cream Pie

Crust: Two cups flour, four tablespoons butter, three teaspoons sugar, one egg. Rub flour and butter together. Mix egg and sugar. Put together, roll lightly and bake. Cream: One pint milk or water, six tablespoons sugar, two tablespoons flour, yolks of five eggs, one teaspoon vanilla. Boil to a thick cream and when cool pour on cool crust. Beat whites of eggs to a stiff froth, mix in a little powdered sugar and spread over the top. Set in the oven to brown.

Lemon Pie

One coffee cup sugar, three eggs, one cup of water, one tablespoon of melted butter, one heaping tablespoon of flour, the juice and a little rind of one lemon. Reserve the whites of the eggs and after the pie is baked spread them on the top, beaten lightly with a spoon of sugar, and return to the oven until a light brown. This may be cooked after it is put into the crust, but it is better to cook it first in a double boiler. Bake from thirty to forty minutes.

Mince Meat

Four pounds beef boiled till tender, two pounds brown sugar, one pound currants, two pounds raisins, one peck apples, two cups beef suet, one-half cup citron, one-third cup salt (chop fine all ingredients), one nutmeg, two tablespoons ground cloves, two tablespoons allspice, two tablespoons cinnamon. Add liquid from meat. Add one quart boiled cider. When cooked put in stone jar.

Mince Pies

One quart bowl of chopped meat, two of apples, one of stoned raisins, part of them chopped; one-half pint chopped suet, one pint of molasses, two tablespoons each of cloves, cinnamon, and salt, one-fourth pound of citron, two lemons or oranges, chopped very fine. Moisten with one pint of boiled cider.

Plain Pie Crust

One and one-half cups of sifted flour, one level teaspoon salt, four level tablespoons lard, three level tablespoons butter, two level tablespoons ice water. Chop in the shortening or mix lightly with tips of fingers. Add water gradually, mixing with a knife.

Pumpkin Pie

One cup prepared pumpkin, one cup milk. Beat separately whites and yolks of three eggs. Mix all ingredients. Add one teaspoon of ground cloves, one teaspoon of ground cinnamon, and one teaspoon of ginger. Sweeten to taste.

ONE OF OUR 1914 MODELS

The Importance of Quality in Furs

There are inferior grades of furs on the market which look well for a short time, but which are not durable and give no service. In our stock you will find a complete assortment of high-grade furs only, and, having manufactured them on the premises, we are able to guarantee reliable, durable garments, made of the choicest skins, and showing the highest degree of perfection in artistic workmanship and fit.

Phone BRENTON’S Garry 576

THEY will STORE Your FURS

and take the very best care of them, they are thoroughly cleaned and disinfected, then placed in large fire-proof vaults absolutely moth proof and especially built for the best care of FURS.

Remodelling, Repairing and New Work done during the summer months will enable you to receive a liberal discount, as well as avoiding delay, if left until fall, due to pressure of work in busy season.

The Brenton guarantee with every garment

Make Health Your First and Greatest Aim. It Spells Success and Happiness

The NATIONAL INSTITUTE employs all the means being used today in the many SANITARIUMS throughout Europe and this continent. It has thousands of dollars invested in equipment and the MOST ADVANCED SCIENTIFIC METHODS KNOWN for making various body tests.

There is no pain or disease that cannot be benefited, and few that cannot be COMPLETELY CURED when treated by one or more of the means used in this Institute. In proportion, CHRONIC CASES usually respond to the treatment with equally as gratifying results as do the less severe.

SKIN DISEASES.—This is a subject that has had a great deal of care and study given to it. It is a department that the National Institute has made very special provision for, in its equipment for the various kinds of LIGHT RAY, X-RAY, etc. Skin trouble of twenty to thirty years’ duration will often respond within a short time to treatment.

Diseases Prevented

Many a case of kidney trouble has been prevented through a careful examination at the early start, while equally as much might be said of Heart, Bladder, or any of the many other complaints man is heir to, if only a thorough examination is made before the advanced stages have been reached.

Though the NATIONAL INSTITUTE is ORTHODOX and under DIRECT MEDICAL SUPERVISION, it has no one special platform. Its ONLY AIMS are for RESULTS.

FREE

If interested, write or phone for our large illustrated booklet. It explains the methods used in this Institute, with fees and all other particulars.

NATIONAL INSTITUTE

Raisin Pie

One-fourth pound raisins, pour over them one-half pint boiling water, grated rind and juice of one lemon, one-half cup sugar, one heaping tablespoon flour, one egg. Bake with two crusts.

Strawberry Pie

Put berries in a baked crust, cover with whipped cream, then meringue made of whites of eggs (two), two tablespoons sugar and a dash of lemon juice.

Baked Apple Dumplings

Peel and core, leaving whole, enough apples for one layer in medium deep pudding dish, leaving small space between each apple. Sprinkle over the apples four or five tablespoons sugar, and grate over them a generous quantity of nutmeg. Place small lump of butter on each apple. Pour on boiling water to almost reach the top of apples. Cover all with good piecrust a little thicker than for pies. Bake one and one-half hours in slow oven.

Black Pudding

One cup molasses, one cup butter, one cup white sugar, two cups flour, four eggs, one cup sour milk, one nutmeg, one teaspoon soda. Cream butter and sugar. Steam in pound baking powder cans, two and one-half hours. Will keep a month in a cool, dry place.

Bachelor’s Pudding

Take four medium sized apples, pare and chop fine; add one cup sugar, four eggs, one cup dried currants, one and one-half cups bread crumbs (do not use crackers), two teaspoons vanilla. Mix well and turn into well-buttered double boiler and steam three hours. Serve hot, with hard sauce made of confectioner’s sugar and butter, with nutmeg grated over the top of sauce.

Bread Pudding

One cup stale bread crumbs, one and one-half pints milk, four eggs, salt, one lemon, one and one-half cups granulated sugar. Put bread in baking dish, and smooth with a little water (hot). Pour in milk and mix thoroughly. Beat two whole eggs and the yolks of two more and stir in. Add salt and grate the rind of one lemon over the top. Bake until consistency of baked custard. Then beat the two whites left over until very stiff, beat in sugar, add juice of lemon, put over pudding, and let brown in very hot oven. Serve hot or cold.

Caramel Pudding

One pint milk scalded in double boiler, one cup brown sugar melted in little water, one and one-half tablespoons cornstarch dissolved in milk. Put in a little salt and pinch soda. Pour in mould and when cool set on ice. Serve very cold with cream and sugar.

Chocolate Cornstarch Pudding

This pudding is to be eaten cold and the following quantities will suffice for six persons: One pint of milk, one tablespoon of cornstarch, two tablespoons of sugar, two eggs (yolks), one-fourth teaspoon salt, one teaspoon vanilla, one-half teaspoon of butter. Beat the yolks of the eggs and add to them a little of the milk, then wet the cornstarch with a small quantity of the milk and stir the two mixtures together; place the rest of the milk on the fire in a milk-boiler and when boiling stir in the cornstarch, eggs, etc. Let the whole cook five minutes, add the salt, sugar and butter, and remove from the fire; pour the pudding into a pudding dish and when partly cooled, add the flavoring, stirring it in well.

For the Chocolate

One-half cup of milk, one-half cup of grated chocolate, three tablespoons of sugar, one tablespoon vanilla, two eggs (whites). Place the milk and chocolate together in a small saucepan set in another containing hot water and cook until the chocolate is smooth and thick, generally about five minutes, stirring all the time. Add the sugar, remove from fire, stir until cooled and put in the vanilla, spread the chocolate mixture carefully, a spoonful at a time, over the cornstarch in the dish. Beat the whites of the eggs stiff, add one tablespoon sugar and two or three drops of vanilla. Spread this icing on top of chocolate and brown delicately in oven. This makes three layers. It does not require sauce.

Chocolate Pudding

One quart milk, one cup sugar, two squares chocolate. Let come to a boil, then add one-half package of well soaked gelatine. Boil five minutes. Flavor with vanilla, and serve cold with whipped cream.

Christmas Pudding

Time to boil, six hours. One pound of raisins, one pound currants, one-fourth of a pound of sultanas, one pound of suet, half a pound of bread crumbs, a pint of milk, ten eggs, three-fourths of a pound of flour and same of citron and orange peel mixed, one small nutmeg. Stone the raisins and divide them, wash and dry the currants and sultanas, and cut the peel into slices. Mix all these with the bread crumbs, flour and suet, chopped very fine; add the grated nutmeg and then stir in strictly fresh eggs well beaten, and the milk. When the ingredients are well blended put them into a mould, tie a floured cloth over it and boil. When done, turn it out and serve it with arrowroot sauce.

Easter Pudding

Grate sufficient fresh cocoanut to fill a small cup, mix with it two rounded tablespoons of powdered sugar, the white of one well-beaten egg, and a teaspoon of vanilla extract. Last of all stir in lightly one cup of stiffly-whipped cream. Put a slice of angel cake on each plate and heap upon it some of the cocoanut cream. Sprinkle the whole with powdered pistachio nuts.

Plum Pudding

One cup of finely chopped suet, two cups fine bread crumbs, one cup chopped raisins, one cup currants or whole raisins seeded, one level teaspoon each of ground cloves, cinnamon, allspice and mace, one level teaspoon baking soda, one-half cup molasses, one-half cup granulated sugar, one and one-half cup sweet milk, one cup sifted flour, to make a very stiff batter. Grate the bread crumbs from a stale loaf, or use stale pieces dried in the oven until crisp and rolled fine. Put the salt with the suet, also the spices, then add the other ingredients, the soda last, dissolved in the milk. Pour the pudding into a well-greased mould or a three-quart pail, cover closely. Set this pail into a larger kettle half filled with boiling water; cover this closely also and boil three or four hours, adding boiling water as it boils away. I often use three small tins, putting one-third the mixture into each, thus preparing three desserts at once, each amply sufficient for a half dozen persons. The pudding keeps like a fruit cake, and may be warmed by setting the pail into hot water a half hour before dinner. Serve warm, with hard sauce or the following creamy sauce: Mix thoroughly while dry one-half cup each of flour and granulated sugar. Add three cups boiling water and boil. Whip with a Dover egg-beater one egg and butter the size of one-half egg. Pour the boiling sauce over this and continue beating for a moment longer. Flavor to taste, and pour over the hot pudding and serve at once.

TO GOOD HOUSEWIVES

Begin Right by Buying Choice Meats at

Purveyors of High-class Meats

OUR DELIVERIES COVER THE ENTIRE CITY

Deliveries 8, 11, 2.30 and 5 o’clock

English Plum Pudding

Mix well together one pound of smoothly mashed potatoes, one-half pound of carrots boiled very tender and grated, one pound of flour or bread crumbs, one pound of currants and one of raisins, three-fourths pound of sugar, eight ounces of suet, one grated nutmeg, one-fourth teaspoon of salt and three or four eggs. Put into buttered moulds and steam for four hours.

Farina Pudding

Two cups of milk, four tablespoons of farina, three tablespoons of sugar, three eggs, grated rind of half a lemon. Put the milk and lemon into a double boiler; when it reaches the boiling point stir in the farina and cook for five minutes; then remove from the fire and pour slowly on the yolks and sugar which have been beaten together until light, stirring all the time. Let it become cool but not stiff; when ready to bake it, fold in lightly the whites of the eggs beaten to a stiff froth. Turn it into a pudding dish and place in a pan of hot water and bake in a moderately hot oven for twenty-five minutes. Serve with cream or a meringue sauce.

Foamy Pudding

One pint boiling water, two tablespoons cornstarch, juice of three lemons, and grated rind of one, one tablespoon sugar and pinch of salt; let cool three minutes and add beaten whites of three eggs. Cream for above pudding: Heat large cup of milk, add yolks of three eggs, one tablespoon sugar beaten until creamy. Season to taste. Cool on ice.

Fig Pudding

One pound figs, one cup bread crumbs, one cup sugar, piece of butter the size of an egg, two eggs, one cup milk. Chop figs fine and mix with butter and by degrees add the rest. Butter baking dish, then pour in pudding and steam two and one-half hours. Lemon-sauce: Two cups granulated sugar, two eggs, juice and rind of two lemons. Beat all together and just before serving add one pint of boiling water. Serve hot with pudding.

“Waxoil” Floor Polish will produce a surface like this

If you anticipate having any work done a telephone call will assure our immediate attention. Estimates Free.

Fluff-Fluff Pudding

Beat the whites of six eggs to a stiff froth. Add slowly to whites of eggs one cup of sugar. Mix together the grated rind and juice of one lemon, one-half cup chopped English walnuts and one-half cup chopped raisins and add to whites of eggs and sugar. Beat until stiff. Bake twenty minutes. Do not butter baking dish.

Fruit Pudding

Two eggs, one cup sugar, one cup milk, two teaspoons baking powder, flour enough to make a thin batter. Place any kind of tart fruit in bottom of baking dish. Pour over it the batter. Bake slowly and serve with cream.

French Cocoanut Pudding

One quart milk, three tablespoons cornstarch, four eggs, one-half cup sugar, little salt. Put part of the milk, salt and sugar on the stove, and let boil. Dissolve the cornstarch in the rest of the milk, stir into the hot milk, and while boiling add the yolks, and a cup of grated cocoanut. Flavor with vanilla. Frosting: Whites of the four eggs beaten to a stiff froth, half a cup of sugar, flavor with lemon, spread on pudding, brown in oven, saving a little of the frosting to moisten the top. Sprinkle on grated cocoanut to give the appearance of snow flakes.

Graham Pudding

One-fourth cup butter, one-half cup molasses, one-half cup milk, one egg, one and one-half cups Graham flour, one-half teaspoon soda, one-half teaspoon salt, one cup raisins. Put molasses in mixing bowl. Add melted butter to it and other ingredients in order given. Turn into greased mould and steam two and a half hours. Serve with liquid sauce. Dates or figs may be added.

Sauce for Graham Pudding

Two tablespoons butter, one cup sugar, three tablespoons flour (white), two cups boiling water, one teaspoon flavoring. Mix sugar, flour and butter. Add boiling water. Cook over the fire until the mixture thickens, stirring constantly, and boil four or five minutes. Remove from fire and add flavoring.

Ginger Pudding

One cup molasses, one-third cup butter, one-half cup water, one teaspoon soda, one teaspoon ginger, yolks of two eggs, two cups flour. Put the soda into the molasses. Then add the butter, water, flour and lastly eggs. Steam two hours. The water should be cool when the pudding is placed over it and should heat gradually. Sauce: One-half cup butter (scant), one cup sugar creamed. Beat in the whites of two eggs, one-half cup boiling water, vanilla.

Indian Pudding

Three quarts milk, one tablespoon brown sugar, two tablespoons molasses, one teaspoon allspice, butter size of an egg, one teaspoon salt. Boil this together, then mix one handful of corn meal in a little milk, put one-half teacup of raisins with milk and corn meal. Put this in with the boiling milk, molasses, etc., and stir constantly. Then take above mixture from stove and stir in it four well beaten eggs. Then put in baking dish and bake about three-fourths of an hour.

Kiss Pudding

One quart sweet milk, yolks of four eggs, two tablespoons of sugar, butter size of a walnut, pinch of salt, two even tablespoons of corn starch, grated rind of lemon. Put milk in double boiler and when at the boiling point, stir in the above ingredients, well beaten. Stir until thoroughly done. Pour into earthen dish, and cover with whipped whites of eggs; flavor with vanilla and set in oven to brown. Serve cold.

Lemon Sauce for Pudding

One cup granulated sugar, one-half cup of butter, two eggs beaten light, one lemon, juice and grated rind, two-thirds cup of boiling water. Thicken by cooking slowly.

Lemon Bread Pudding

One pint of scalded milk, three-fourths pint bread crumbs, one cup sugar, butter size of an egg, yolks of four eggs well beaten, and the rind of one lemon. Bake half an hour or less. Beat the whites of the four eggs with a cup of powdered sugar and the juice of the lemon. Cover the pudding with this mixture and return to the oven to brown lightly. May be eaten with cream if one wishes. Half this recipe is enough for a small family.

Lemon Pudding

One cup bread crumbs, not too fine, one pint of milk, two eggs, one-half cup sugar and grated rind of one lemon. Pour milk over crumbs. Beat yolks of eggs with sugar into which rind has been grated. Stir all together and bake half hour. When done cover with stiffly beaten whites and warm slightly. Sauce: Cream one-fourth cup butter with two-thirds cup sugar, add juice and grated rind of lemon and yolk of one egg. Beat well. Add stiffly beaten white of egg. Put dish in pan of boiling water and stir constantly for five minutes. Serve at once as it separates if it stands.

Old-fashioned Raisin Dumplings

Put one and one-half cups of sugar, one cup of seeded raisins and four cups water on to cook for one hour, simmering slowly all the time. Mix four cups of flour, four level teaspoons of baking powder, a rounded teaspoon of butter and a pinch of salt. Rub in the butter, and mix with one and one-half cups milk. Roll out nearly one-half inch thick and cut in one and one-half inch squares. Drop these squares into boiling syrup, which if too thick must be diluted with a little boiling water. Cover the saucepan and cook the dumplings without allowing the syrup to stop boiling for twenty minutes, then serve with the syrup.

Potato Pudding

Six large mashed potatoes, four eggs, one cup sweet milk, two cups well sifted flour, a little nutmeg, one teaspoon salt, one-half cup sugar, one-half cup butter. Bake in a hot oven one-half hour.

Old-fashioned Rice Pudding

Five cups boiling water, one teaspoon salt, one cup thoroughly washed rice, one quart rich milk, five tablespoons sugar, one tablespoon vanilla, butter size walnut, three-fourths cup currants or raisins, four eggs. Put rice and salt in boiling water and boil rapidly twenty minutes, stirring to keep from burning. Pour into baking dish and bake till water is absorbed, about fifteen minutes. Then add to this one quart rich milk, sugar, vanilla, butter and currants or raisins. Stir together carefully and add the eggs beaten, yolks and whites together. Bake until light brown, stirring once or twice at first.

Raisin Puffs

Two tablespoons sugar, one egg, one teacup flour, one-half cup milk, one teaspoon baking powder, two tablespoons melted butter, one-half cup seeded Empress raisins. Butter jelly glasses and steam thirty minutes.

Raspberry Pudding

One-third box gelatine dissolved in one cup cold water, one cup raspberries and one cup sugar. Boil and strain. Add one cup of hot water and juice of one lemon. When gelatine is dissolved mix all together and put on ice to harden. Serve with sugar and cream.

Rice Pudding

Two quarts milk, two-thirds cup rice, one cup sugar, butter size walnut, flavor to taste. Cook in moderate oven about two hours until it is the consistency of cream, stirring occasionally.

Shanty Pudding

One-half cup molasses, yolks of two eggs, one cup of flour, one-half teaspoon salt, one teaspoon cinnamon, one-fourth teaspoon cloves, one-half cup hot water, one teaspoon soda added last. Add chopped raisins or currants if liked and steam one hour. Use any nice sauce.

Suet Pudding

Four cups flour, one cup suet, one cup of sorghum molasses, one cup raisins, one teaspoon soda. Sauce for pudding: One cup of sugar, one-half cup of butter, one pint of boiling water, two tablespoons of cornstarch. Juice of one lemon.

Steamed Suet Pudding

Two and one-half cups flour, one teaspoon soda, one-half teaspoon salt, one-half teaspoon allspice, one-half teaspoon cinnamon, one cup suet or two-thirds cup butter (chop suet fine), one cup raisins, one cup sour milk or water, one cup molasses. Sift dry things, add suet, molasses and milk. Beat well, add raisins, turn in greased mould. Steam three hours. Sauce: One cup brown sugar, two cups boiling water, two tablespoons butter, three tablespoons flour, one teaspoon flavoring. Mix sugar, flour and butter well. Add boiling water.

THE CEREMONY IS OVER

and the happy couple are the centre of an admiring group of friends. The bride is charmingly attired in her beautiful wedding dress, and the bridegroom is pardonably proud on this great eventful day. Then the party give themselves up to a good time, and fun, merriment and good feeling run high. ¶“How nice it would be if we could keep some record of this happy event,” fondly murmurs the bride, looking shyly down on the plain band of gold on her finger. Then her eyes wander around to the ’phone, and another kind of ring enters her mind. “I’ll do it, I’ll ring them up” she says, and unhooking the receiver she calls “ST. JOHN 1026.” In response the bell rings merrily at the studio of HOWLETT & RICHARDSON, corner of Euclid and Main, the famous specialists in Wedding Group Photography, and in very quick time one of their experts is in attendance on the wedding party, and the memorable occasion is faithfully portrayed for all time.

Woodford Pudding

Three eggs, one teacup sugar, one teacup butter, one-half teacup flour, one teacup jam, one teaspoon soda dissolved in three teaspoons sour milk, spices to taste. Bake slowly. Serve with any preferred sauce.

Apple Frosting

Pare three large, tart, white apples and grate into a deep dish (use lemon grater); add one cup granulated sugar and unbeaten whites of three eggs. Whip together until white and stiff. Use for filling and top of sponge layer cake. Also served as “trifle” on split lady fingers with a bit of jelly or candied fruit on top.

Good Cheap Cake

One cup sugar, one-half cup butter, one cup sour milk, two cups flour, one cup chopped raisins, one-half cup currants, one-half cup citron chopped, one teaspoon soda, one teaspoon each of ground cloves, allspice and cinnamon.

Angel Cake, Small Loaf

Five eggs, three-fourths cup granulated sugar, one-half cup flour, one-half teaspoon cream of tartar, one teaspoon vanilla. Beat whites of eggs very stiff. Sift sugar three times and stir into eggs. Put cream of tartar into flour and sift four times. Add flavoring, then flour. Bake in small Turk’s head. Do not grease tin. Bake twenty minutes in moderate oven. When done turn upside down on three cups until cool.

Filling for Angel Cake

One cup cream, two tablespoons cold water, one tablespoon gelatine, two tablespoons pulverized sugar, one-half pound English walnuts. Whip the cream stiff. Put the water over the gelatine and set on back of stove. Put the sugar in the cream, add one tablespoon hot water to the gelatine, strain and add to cream. Add vanilla. Chop nearly all the walnuts and add to one-half the cream, cut angel loaf across, and put in filling. Put rest of cream on top with whole nuts.

Banana Cake

One cup sugar, one-third cup of butter, half cup of sweet milk, three eggs, one teaspoon of soda, two of cream of tartar, two cups of sifted flour, flavor to taste. Filling: Mash two bananas to a cream, stir into boiled frosting and put between layers. To be eaten same day as made.

Brown Cake

One and one-half cups sugar, one-half cup butter, one teaspoon soda, one-half cup sour milk, one teaspoon cinnamon, one teaspoon allspice, one teaspoon baking powder, one cup strawberries, two cups flour. Filling: One cup sugar, cooked until stiff, and white of one egg.

Bread or Dough Cake

Three coffee cups of bread dough, two teacups of sugar, one teacup butter, two teacups of raisins, four eggs, nutmeg. After working all together with the hands, add one teaspoon of soda. Bake immediately.

Blackberry Jam Cake

One cup sugar, two-thirds cup butter, one cup jam, three eggs, one-half cup sour milk, two cups flour, one teaspoon soda, one teaspoon baking powder, cinnamon, cloves, and allspice. Bake in layers.

Brown Stone Front

Dissolve two squares (2 ounces) chocolate in five tablespoons of boiling water. Cream one-half cup butter. Add gradually one and one-half cups sugar, then yolks of four eggs, well beaten. Beat thoroughly; add chocolate. Add one-half cup cream, one and three-fourths cup flour, two rounded teaspoons baking powder, two scant teaspoons vanilla. Beat whites of four eggs stiff and stir in.

Caramel Frosting

One cup sugar, one-half cup milk, heaping teaspoon flour. Cook all together. When nearly done add butter size of walnut.

Cinnamon Cake

One egg, piece of butter size of egg, one cup sugar, one cup milk, little nutmeg, three teaspoons baking powder, three cups flour. Bake in shallow tins. Put butter, sugar and cinnamon on top.

Chocolate Loaf Cake

One-half cake chocolate, one-half cup sugar, one-half cup sweet milk, yolk of one egg. Cook these ingredients together until quite thick, and when cool add three teaspoons vanilla. Then prepare the following: One cup sugar, one-half cup butter, one-half cup sweet milk, one egg and yolk of one more, two cups flour, one teaspoon soda. Stir the two mixtures together thoroughly, and bake in moderate oven.

Chocolate Cake

Two cups sugar, three-fourths cup butter, three eggs, one cup sweet milk, three teaspoons baking powder, two teaspoons vanilla extract, three cups flour. Cream the butter and sugar; add the eggs, well beaten, with a pinch of salt. Gradually add the milk. Then add the flour and baking powder sifted together. Bake in oblong pans. Filling: Two squares bitter chocolate melted over boiling water, two heaping cups confectioner’s sugar (sifted), and add sufficient cream to moisten the sugar so it can be stirred, then add the melted chocolate with two teaspoons vanilla extract. Spread immediately between layers and on top.

——Stationery, School Supplies and Magazines.——

Caramel Cake

Cream a half cup of butter and one cup sugar. Add one scant cup sweet milk, two cups flour sifted with two teaspoons baking powder. Beat thoroughly and fold in the whites of three eggs whipped stiff. Bake in layers. Filling: Two cups light brown sugar, two-thirds cup of milk, one tablespoon butter, one teaspoon vanilla extract. Boil fifteen minutes over quick fire, stirring constantly. Spread over cake rapidly.

Cocoanut Cake

Two cups powdered sugar, one-half cup butter, three eggs, one cup milk, three cups flour, two teaspoons cream of tartar, one teaspoon soda, one cup cocoanut.

Coffee Cake

One-fourth cup butter, one-half cup sugar, one-half cup molasses, two eggs well beaten, one-fourth cup coffee, two and one-half cups flour, one-half teaspoon salt, two and one-half level teaspoons baking powder, one-half teaspoon cinnamon, one-half teaspoon allspice, one-half teaspoon nutmeg grated, one-half pound raisins, stoned and cut in pieces. Cream the butter, add gradually the sugar, then molasses, eggs, fruit and coffee. Sift together thoroughly the flour, salt, baking powder, and spices, and add to mixture. Bake in a cakepan fifty minutes.

Chocolate Frosting with Coffee

One-fourth cup of butter, one square of chocolate or four tablespoons of cocoa, two cups pulverized sugar, cold coffee, vanilla, one-half cup chopped walnuts. Melt butter and stir in it the chocolate; add the sugar and thin to right consistency with cold coffee. Flavor and add walnuts. Spread on loaf cake or between layers of cake.

Cornstarch Cake

One cup sugar, one-half cup butter, one cup flour, one-half cup cornstarch, one-half cup milk, whites of three eggs, two teaspoons baking powder. Mix the cornstarch with a part of the milk and if considered necessary add a little more flour. This is a nice and easily made cake.

Cream Almond Cake

One-half cup of butter, one cup of fine granulated sugar, one and three-fourths cup of flour, one-half cup milk, two level teaspoons baking powder, one-half teaspoon of almond flavor.

Drop Cakes

Yolks of three eggs, or two whole eggs, one cup of granulated sugar, one cup of dark molasses, one tablespoon of melted butter, three-fourths cup of sweet milk, heaping teaspoon of soda dissolved in the milk, one cup of raisins, or more if you like, nutmeg and cinnamon to taste, flour enough to thicken. Drop teaspoonful at a time and bake ten minutes. Frosting for drop cakes: Nine tablespoons powdered sugar to the white of one egg.

Delicate Cake

One cup sugar, one-half cup butter, one-half cup milk, whites of four eggs beaten to a froth, one and one-half cups of flour, one teaspoon baking powder cream; flavor to suit.

Devil’s Food Cake

Two-thirds cup sugar, one-half cup chocolate, one-half cup sweet milk, yolk of one egg. Stir these together and boil until like thick cream, then set aside to cool. One cup sugar, two eggs well beaten, one-half cup milk, one-half cup butter, one heaping teaspoon soda dissolved in hot water. Beat well together; add the above and then stir in two and one-half cups of sifted flour and one cup of shredded cocoanut. Bake slowly. Use “fudge” frosting. Icing for Devil’s Food Cake: Two cups sugar, one cup milk, one teaspoon butter. Boil these together until a drop in cold water does not dissolve (it need not turn hard). Then add one-fourth cake chocolate and let it melt. Pour out and stir on marble slab with wide paint knife, until it becomes creamy candy. If it gets too hard to spread on cake, thin it with rich cream. If any other flavor is desired instead of chocolate, it may be added instead, only after the candy has been stirred on the marble. This is enough frosting for a three-layer cake.

Devil’s Food

Custard part: Scant half cup cocoa, one-half cup sweet milk, one cup brown sugar, yolk of an egg. Stir all together in a granite saucepan. Cook slowly and set away to cool. Cake part: One cup brown sugar, one-half cup butter, two cups flour, one-half cup sweet milk, two eggs. Cream butter and sugar and yolks of eggs; add milk, sifted flour and whites of eggs beaten stiff. Beat all together, and then stir in custard; hastily add teaspoon soda dissolved in warm water. Bake in layers and put together with icing.

Dark Cake

Two cups granulated sugar, one-half cup butter, yolks of two eggs; beat well together; add one-half cup sour milk, one teaspoon soda. Beat the whites of the eggs stiff, add two cups of flour, flavor with one teaspoon of vanilla. Dissolve one-third of a cake of chocolate in one-half cup boiling water, adding this last. Frost with boiled icing. Icing: One cup granulated sugar, moistened with four tablespoons of hot water; boil until it threads from the spoon. Pour the hot syrup over the whites of two well beaten eggs. Flavor with vanilla. Beat well.