CIHM
Microfiche
Series
(Monograplis)

ICMH

Collection de
microfiches
(monographies)

Canadian Institute for Historical Microreproductions / Institut Canadian da microraproductions historiquas

I v/

historiques

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MICROCOPY RESOiUTION TEST CHART

(ANSI and ISO TEST CHART No. 2)

^ yiPPLIED IM/IGE Inr

~^ 1653 East Main Street

=\S Rochester. New York U60!> USA

'.■aa (716) 482 - 0300 - Phone

== (716) 288- 5989 -Fox

1ll>.illlilllllllllll:|||;il|{||ill||j|i|||!|||||;|i||||;|l

THE

im0il!l!t

m^\smr& ^'. ^-^t^^

iWa

RSmBD EDITION.

1 "She lockslh well
i to IKe

'Wau£ of her
Ko-aceKcld."

I Compiled by the Ladies' Aid Society I

■OF THE-

mfeli i

HAMILTON, ONTARIO.

1888,

i« f anzer Lamp aid GooM

The Wanicr Lamp is positively non-
explosive, gives the same light as three
ordinary iiich wick lamps, and con-
iumea only }i pint of oil for "Six hoars
burning.

The Cooker is set over the Lamp as
here shown, and while the light is not
impaired the heat is, utilized. The
Cooker can be used for BoiUng, Baking
.or Roasting. A whole dinner can be
put on at once, covered up and let
alone until ready to serve.

A poor cook cannot spoil a meal.

The meal may be kept hours without

TON Public Library

Reference Department

Shelf ?iumberl^ • 5
CANA C^-^%

ThU Book is not to b« tak
o' the room.

en out

jthe

lore
tted
lods

and
Ivor

how
fiUe
bam
iong
pok-
jious
["the
(red,
i the
ined,
auti-

ful. "

Meats roasted, potatoes baked, veg-
etable steamed, all by the aid of one
Wanzer Lamp.

▲ Al

M. WANZER k CO

MANu > ACl UKEKS,
HAMILTON, - CANADA.

GrCoi^^efeeepe^V efCefo

R^VIS^D EDITION,

''She looketK well
to the

'"UTaqs of her
household."

COMPILED BY THE

L/IBIES' AID SOeiETY

-OF THE-

Central Presbyterian Church,

HAMILTON, ONTARIO.

1888.

" "• HAMILTON, ONT. :

RoBT. Raw & Co., Printers and Wood-Engravers, 28 & 30 John St. North-

.-e^'

^ i i3'*'

SOUPS.

Corn Soup.— Cut the grains from one dozen ears of corn and boil
the cobs for two hours in a little water, strain this soup and return to the
kettle, the* add the corn and boil thirty to forty minutes, when nearly
done, thicken with a cup of milk and two tablespooniful of flour, and a
lump of butter. Season with salt and white pepper.— M. D. B.

Tomato Soup.— Take one pint of milk and bring almost to a boil;
melt one dessert spoonful of butter and mix with one dessert spoonful of
flour and add to the milk. When you have brought this to a boil, put in a
handful of cracker crumbs, a little salt and pepper. Have ready a can of
tomatoes which have been boileu and strained. Before adding to the milk
put in a teaspoonful of soda. Do not let the soup boil after the tomatoes
are in.— MRS. M. M. F.

Ox Tail Soup. — Two ox tails, two slices of ham, one ounce of'
butter, two carrots, two turnips, three onions, one leek, one head celery,
one bunch savoury herbs, one bay-leaf^ twelve whole pepper corns, four
cloves, a table spoonful salt, two table spoonfuls catsup, half glass port
wine, three quarts water mode. Cut up the tails, seperating them at the
joints, wash and put in a sauce pan with the butter j cut the vegetables in
slices and add them with the pepper corns and herbs ; put in a half pint
of water and stir it over a sharp fire till the juices are drawn, fill up the
sauce-pan with the water, and when boiling, add the salt ; skim well and
simmer very gently lor four hours or until the tails are tender, take them
out, skim and strain the soup, thicken with flour and flavour with catsup
and port wine ; put back the tails, simmer for five minutes and serve. —
MRS. B.

Oyster Soup. — Take one quart milk, one tablespoonful of butter,
one handful of crackers, rolled. Season with a leaf of mace. Pepper and
salt to taste. Put all in a saucepan and bring to a scald, then take off the
stove for a minute.

Take one quart of oysters, strain off liquor and save it. Wash oysters,
put them back into liquor; then, having liquor and oysters ready, put
them into the saucepan with ingredients named, bring all quickly to the
s;:uiu anu serve. -L. ivi.

Ox Tail Soup. — Take six or less tails, according to size, disjoint
them, add three quarts cold water, half a turnip, one carrot, three onions,
which should be sliced and browned in a little butter before putting in

(^'

I and boil
urn to the
len nearly
)ur, and a
J.

to a boil ;
joonful of
il, put in a
|r a can of
the milk
: tomatoes

ounce of
ad celery,
orns, four
glass port
jm at the
etables in
L half pint
Bll up the
1 well and
ake them
th catsup
I serve. —

of butter,
epper and
ike off the

ih oysters,
eady, put
:ly to the

, disjoint
e onions,
cutting in

Boup ; if celery is in season, put in pieces not used for table, if not in
season, use two or three leaves of macp, a little grated nutmeg and pepper
and salt to taste. Cook slowly until tails are soft, then lift them out and
strain soup, then put back the tails into the clear soup ; if this soup is
made the day previous to use, take off the fat from surface and re-heal the
soup for use. — C. M.

Vegetable Soup. — Take a neck of lamb and water in the proportion
of a quart to each pound of meat, salt to taste, skim when it comes to the
boiling point, then add to it one small cabbage, two or three small carrots,
three or four onions, two small white •urnips, mince them all fine, then
add later a pint or moie of green peas and a little rice. Boil until the
vegetables are nicely blended.

Plain Brown Soup. — Take a shank of beef, put into your saucepan
with five quarts water, one Swede turnip, two carrots, three onions, one
head celery, small bunch parsley, pepper and salt to taste, three cloves.
(The onions should be browned in butter or dripping before being added.)
Boil until meat drops from bone. Strain and cool ; skim fat off top ; re-
heat and serve. This soup is better made the day before required — I.. L.

Celery Soup. — Six heads celery, one teaspoonful of salt, one lump
of sugar, one half pint strong stock, a pint of cream or rich milk, two
quarts boiling water and a very little nutmeg. Cut the celery into small
pieces and put into the water seasoned with nutmeg, salt or sugar. Boil
till tender, pass through a sieve, add the stock and simmer for half an hour.
Put in the cream, bring to boiling point and serve. — L. L.

Pea Soup.— Take three pounds of beef suitable for soup, put it in
three quarts of cold water, as soon as it boils add cne pound of split peas,
three onions, a grated carrot if the flavor is liked, salt and pepper to taste.
Boil two hours and a half, then strain. Have a slice of bread toasted
crisp, cut in small squares, put in the tureen and pour the boiling soup
over it.

Veal Soup. — Two quarts of new milk, one pound loin of veal; the
piece between the chump and kidney end, a large onion, a little mace,
pepper and salt, &c., add quarter pound of rice ; put all together and stir
it thoroughly, then pass it through a sieve when it will be like cream.
Before it is sent to the table it must be warmed in a jar set in a saucepan
of boiling water and then turned into a tui :• r — MRS. N.

FISH.

Devilled Lobster,— To one can of lobster, take the yolks of two
eggs, one quarter loaf stale bread, grated ; mix all together and season
with red and black pepper, salt and bits of butter. Put all in a pudding
dish and bake brown. — M. B. B.

Lobster Chops. — Have lobster boiled and picked, chop as finely as
possible, add nearly a cup of milk, some fine grated bread crumbs to

d^chaMt ^ W.aitot'

5@ lames %U M&rtL

HAMILTON,

WILLIAM LEES & SON,

31 l^aizi Street Sast,

MANUFACTURER OF-

Bread*Kakes,*Br6akfast*Rolls,

VIENNA ROLLS.

Mutton Pies, Tea Buns, Etc.
TT A TwTIXiTOJSr.

h
h
it

ei
w
til
pi

lie

wl
a

O't'.

ON,

thicken, one Ublespoonful Worcester same, salt and pepper to taste. Put
all in a pot on the fire and L. ii come to a boil simply. Have ready fine
bread crumbs, yolks of two eggs well bea'en. When ihe lobster has be-
come cold, form into small chops, paint them with egg, dip into the bread
crumbs, and fry light brown. Stick lobster claws in end of each chop.—

To Roast Oysters.— Drain them, put Iheni in a spider which is very
hot, turn them in a moment so that they may cook on both sides. Put
them on a hot plate, in which there is hot butter. Sprinkle with salt and
nepper.— MRS. M. M. F.

•
u J p'^.y-LED Oysters,— Twenty oysters, strain and chop them ; two
hard boiled eggs, chopped fine; two cups bread crumbs, mix well together;
season with salt and pepper, and wet with a little of the oyster liquor;
butter twelve oyster shells, put in the mixture with a piece of buuer on
each shell and bake brown. —MRS. R. H.

Fish Soukklk.— After fish has been boiled and is cold, take about a
pini of the cold fish, rub the piec >s fine wiih a potato masher, add a
piece of butter the size of an egg, an.' a teaspoon of Anchovy sauce ; rub
ma sauce pan butter the size nf a large .gg, melt it and stir in three scant
tablespoons of flour, rubbing it very smooth ; add one and a half cups milk
or cream, yolks of two eggs, pepper and salt, rook liU the mixture is quite
thick, stirring all the time ; mi.x with the fish in the tray, then set aside to
cool ; just before dinner, beat the whites to a stifT froth, add to the fish
put m cases or shells in the oven frc m three to five minutes, till top is a
light blown, fill the case half full. -I.. L,

Baked F'sh — A fish weighing from four to six pounds, is a good
size to bake. Make a dressing of bread crumbs, butter, salt, and some
salt pork chopped fine, mix this with one egg, fill the body, sew it up and
lay It in a large dripper with a pint of water and a little salt, bake it an
hour and a half; after taking up the fish thicken the gravy ani pour over

tolls,

Cream Sauce for Fish. —Have ready in sauce-pan one cup of
cream diluted with a few spoonsful of water, stir in carefully two table-
spoons melted butter and a little chopped parsley ; heat this in a vessel
filled with hot water ; pour in the gravy from fish. Boil thick.— MRS. J. C.

Boiled Salmon.— Scale and clean your fish, lay it in fish kettle with
enough cold water to cover it, adding a spoonful of salt to every quart of
water used, bring quickly to a boil, take off the scum and simmer gently
till done, dram it, serve with melted butter, garnish with cut lemon and
parsley.— L. L.

Cold Salmon Pickled.— Take the fish left from dinner, remove the
bones, lay in a disii and cover to exclude air. Boil a breakfast cup of the
Uquor m which fish was boiled, with same quantity of vinegar, half ounce
whole pepper, half ounce whole allspice, one teaspoon of salt, if to be had
a bay leaf, let stand till cold ; pour over fish, allow to remain ten hours
before using. A very nice breakfast dish.— L. L.

:t-

Baked Haddock.— Clean the fish without cutting it up much, fill in-
side with force-meat stuffing, brush over with egg, sprinkle over bread
crumbs and baste with butter or good dripping. Serve with nice brown
gravy or sauce. — L. L.

Cod Pie, very cheap.— Any pieces of cold cod, after bones and skin
are removed, may be laid in a pie dish with a dozen oysters, and as much
melted butter as will moisten the fish j cover over with mashed potatoes,
bake for about half an hour. When sent to table it ought to be a nice
light brown color.— L. L.

Fish Sauce— WHiiE-One-third cream or i^ch milk, two ounces of
butter, one teaspoonful flour, salt and pepper to taste. If liked, a little
lemon juice is an improvement.— L. L > "=

MEATS.

Boned Turkey.— One medium sized turkey, one tongue, (boiled), two
lbs. sausage meat, one small loaf stale bread, % lb. suet, minced fine, two
eggs, oiie tablespoonful of salt, one tablespoonful pepper, any kind of season-
ing to taste, such as thyme, sage sweet marjoram &c. After the turkey is drawn
take a sharp knife and beginning at the wings, carefully separate the flesh
from the bone, scraping it down as you go, and avoid tearing or breaking
the skin ; next loosen the flesh from the breast and back, and then from
tne thighs It requires great care and patience to do it nicely When all
the flesh IS thus loosened, take the turkey by the neck, give it a pull, and
the skeleton will come out entire from the flesh, as easy as you draw your
hand out of a glove. The flesh will then be a shapeless mass. Then pro-
ceed to stuff with the dressing, the wings and thighs first, then lay the
tongue in the breast, and fill in round it w.fh the dressing, sew up and
skewer the turkey into its proper form, so that it will look as if it had not
been boned ; tie with tapes and then put in a floured cloth, tie. boil about
three hours or steam.— Mrs. McL.

Cannelon of Beef.— Chop the remains of yesterdays beef mix
with quarter of a pound of minced ham, season with pepper, salt, grated
lemon peel and a little onion, moisten with yesterdays gravv, with a little
flour stirred in and bind with one or two beaten eggs. Make good pie
paste, roll into an oblong shape, put the mince into the middle and make
the pastry mto a long roll, enclosing the meat. Close at the ends with
round caps of pastry, the edges pinched well together, lay in a dripping
pan, the joined side of the roll downward and bake to a good brown.--
JMrs. R. H.

Breakkast Steak— Take a tender slice of steak, lay in a baking
pan,;^redge hghtly with flour, salt and pepper and a little minced parsley
put in the oven and bake twenty minutes ; take it up, put on the platter
spread with butter, dredge into the gravy in the pan a little flour, season
with butter, boil up and pour over the steak, serve very hot.— Mrs. M. M F

nuch, fill in-
over bread
nice brown

les and skin
nd as much
;d potatoes,
o be a nice

ounces of
ked, a little

Joiled), two
jd fine, two
d of season-
tey is drawn
te the flesh
)r breaking
I then from

When all ^
a pull, and
draw your
Then pro-
ben lay the
w up and
■ it had not
boil about

beef, mix
salt, grated
nih a little

good pie
and make
ends with
a dripping

brown. —

1 a baking
;d parsley,
he platter,
ur, season
. M. M. F.

Smither & Berkinshaw,

Importers anh Deai.krs in

f ^aUni and

Berlin and Fringing Wool,
Fine Yarns, Plush Goods, Etc.

SMITHEE & BEEKINSHAW,

JWcJ-ean's Old Stand, 4 Jiing: ^i. past.

6R0eERIES

Of the Finest Quality can
be had from

JOHNJ.^AAATT

ee iriia-iT street East,
IV/io IS Agent for the great Indian Lentil

cc-

\LJ M Ij,

The very choicest 1^ f iHilili TEf 13^ constantly on

quality

■»;«'* BCIllHl

hand.

llv

Ham Croquettes. — One cupful of finely chopped cooked ham, one
of bread crumbs, two of hot mashed potatoes, one large table spoonful
butter, three eggs and a speck of either mustard or cayenne ; beat the ham
(cayenne or mustard) butter and two eggs, into the potato, let the mixture
cool slightly, and then shape into croquettes, roll in the bread crumbs, dip
in beaten eggs and again in bread crumbs, plunge in boiling fat, cook two
minutes, drain and serve —Mrs. L. S.

Veal Cutlets, with fine Herbs —Melt a piece of butter in the
frying pan, put in the cutlets with salt, pepper, and some spice, move them
about in the butter for five minutes, have ready some mixed herbs and
mushrooms chopped finely; sprinkle half over one side of the cutlets, and
when fried enough, turn and sprinkle them with the other half; finish fry-
ing, and add the juice of a lemon ; set them round the dish, with the
seasoning m the centre.— Mrs. Wm. Y.

Jellied Veal. — Boil a small knuckle of veal in plenty of water,
slightly salted. When the veal is thoroughly done and will slip from the
bone, take it out and pick into flakes ; place in a wet mould, inserting
among the layers, three hard boiled eggs, sliced, at regular intervals. Season
the liquor which is left in the kettle with pepper and a little lemon juice ;
strain over the veal The liquor should be boiled away, so that there
will only be enough to cover meat nicely. When cold turn out of mould
and garnish.— Mrs. R. H,

Veal Pudding —Chop cold cooked veal fine, put a layer in a baking
dish, alrernating \«th a layer of powdered crackers, salt, pepper and bulter
uniil the dish is filled. Bea' two eggs, add a pint of milk, pour it over
the veal and crackers, cover with a plate and bake half an hour, remove
the plate and let brown. — M. B. B.

Stuffing for Veal, Turkeys, Hares, &c — Put an equal quantity
of grated bread and beef suet "hred very fine, parsley and sweet herbs
chopp:d small, a minced anchovy, some uutmeg, pepper and salt. Mix
well together with raw egg or m'lk. — H. K. C.

Partridge Pie.— Season the partridges with pepper and salt and lay
them into a dish, breasts do'vnwards, either upon oeef or veal steak/s. If
veal is used giale a little ham upon it, put in yolks of hard eggs, a little
weak gravy and the giblcf, cover with a crust ; an hour and a-half will
bake it. Have some gravy ready to pour in it when it is served.—
H. K. C.

Pigeon Pie —Season the pigeons well with pepper and salt, lay them
into a dish with a beefsteak at the bottom of it, \,ith breasts downward,
scatter in the giblets, and put in the yolks of some hard boiled eggs, pour
in a little water, lay on crust and bake. A stuffing of chopped parsley,
livers minced, and salt my be put into the pigeons if approved.— H.K.C.

Pigeon And Beefsteak Pie —Take two pigeons and three quarters
lbs. of rumpsteak ; quarter pigeons and slice the steak very thin; put in
each slice a small piece ol bacon, pretty fat ; season with pepper and roll
it up, Season pigeons with salt and pepper, or if liked better powdered

Iced ham, one
ible spoonful
beat the ham
;t the mixture
1 crumbs, dip
fat, cook two

butter in the
i, move them
d herbs and
; cutlets, and
If ; finish fry-
lish, with the

ty of water,
slip from the
lid, inserting
rvals. Season
lemon juice;
so that there
)at of mould

r ill a baking
•r and butter
pour it over
our, remove

[ual quantity

sweet herbs

1 salt. Mix

salt and lay
steak/ s. If
eggs, a little
a-half will
is served. —

lit, lay them
I downward,
1 eggs, pour
)ed oarslev,
d.— H.K.C.

ree quarters
iin; put in
per and roll
ir powdered

spices; put a piece of butter over each piece, then arrange the pigeons and
the rolls of steak in a pie dish with a few haid boiled eggs ; pour into
this a small quantity meat or calves toot jelly ; just make liquid cover
over the pie and bake for one hour in a well heated oven. Very good. —
J. W. W. ' ^

Shepherd's Pie. — A nice wa; ij use up cold roast beef Slice the
beef and mince fine, season with salt and pepper and put a minced onion
to it ; make a gravy of the bones, then add the mince to it, let it boil a few
minutes, then put it into a deep pudding dish, have some mashed potatoes
prepared, lay the»a gently on the top of the mince until the dish is full,
smooth over the top and bake a nice brown. — Mrs. Y.

Pot Pie. — Put into an iron pot two quarts of cold water, two pounds
of veal, quarter pound of fat salt pork and a little salt ; boil and skim ; when
the veal is partly cooked, season with salt, pepper and butter the size of
an egg ; then put the pot on the top of the stove, peel eight good sized
potatoes and lay them on the top of the meat. Have a paste ready, made
in this way : take one quart of flour, half a teacup of sweet lard and a
little salt, rub thoroughly together, then add three teaspoons of baking
powder ; mix perfectly ; add sweet milk enough to make a rather stiff
paste ; mould into a loaf and cut it into slices about one inch thick, lay
them on top of the potatoes, cover closely, boil slowly and continuously
about an hour. Be careful about raising the cover, as the cold air will
make the paste fall. Fresh p^tk, chickens or pigeons may be substituted
forthe veal.— E. A. W.

Sheep's Head Pie.— One sheep's head, half pound bacon, two hard
boiled eggs, twelve ounces flour, four ounces butter, half teaspoonful bak-
ing powder, pepper and salt, half pint cold water, half a pint of liquor that
the head was boiled in ; have the head scalded or skinned, put in a pot
with plenty of cold water, and when boiling skim carefully, throw in salt
and cook slowly until the meat comes readily from the bone, cut the meat
in small pieces and place a layer in a pie dish, salt and pepper, then a
layer of bacon and eggs and a little of the liquor, and so on until the dish
is full. Place in a bowl, flour, salt, butter, rub thoroughly, add baking
powder and water, knead lightly. Bake in a quick oven half an hour-
Miss D.

Stewed Ox^Kidnev.- A beef kidney, pepper and salt. C ut the kidney
into slices, season it highly with pepper and salt and fry it a light brown,
then pour a little warm water into the pan, dredge in some flour, put in the
slices of kidney and let them stew very gently for thirty minutes.— S.D.R.

Jellied Chickens— Two large fowls, pepper and salt to taste, one
ounce gelatine ; cut the fowls into joints, put into a stew pan with a little
more water than will cover them and a pinch of salt ; let them come to a
boil slowly, skim carefully and stew gently for two hours or until very
tender; when done remove the large oones and place the meat in a bowl
or pudding dish, as you put it in sprinkle with pepper and salt to flavor
nicely, strain the gravy and have enough to cover the meat, then add to
this one ounce gelatine thoroughly dissolved in enough cold water to cover,
let this simmer for a minute, pour it over the meat and put in a cool place
to jeUy.— S. D. R. v f

itiHUtnemt/'js.i^iCitAKi

Sift «.

J. EASTWOOD & CO;S

LIST OF COOKERY BOOKS.

I A PM CQ f— Pi^aae select from the foUowincr list of Practical and
L./AUICIO! Useful BoolM.

Mrs. Beeton's "Book of Household Management"

The acknowledged Best Cookery Book in the
World. 1750 Pages. 4000 Recipes. 1000 En-
gravings. PRICE, $2.50.

Miss Par/oa'8 ''Kitchen Companion."

Thoroughly practical, perfectly reliable, very
comprehensive. PRICE, $2.50.

Miss Parloa's ''New Coo/i Book.''

A very popular work. PRICE, $1.50.

Pierre Caron's 'French Dishes for American Tables "

PRICE, $1.25.

"The Home Cook Book.''

By the Ladies of Toronto. The Canadian Cook
Book merits a place in every home. PRICE, $1.

Marion Harland's "Common Sense in the Household."
An excellent Book. PRICE, $1.00.

Marion Harland's "Breakfast, Luncheon and Tea."
PRICE, 35 CENTS.

Madame DeJoncourt's "Wholesome Cookery."
PRICE, 50 CENTS.

Warne's "Every Day Cookery."

Containing 1500 Recipes and other valuable in-
information. PRICE, 90 CENTS.

Warne's "Model Cookery."

PRICE, 35 CENTS.

THE HOUSEKEEPER'S HELP, by the Ladies of Central Presbyterian
Church, an excellent book, with many valuable Recipes, at a low price.

FOR SALE BY J^ EASTWOOD & CO.,

BOOKStlURS, STATIONERS, BOOK-0INPERS,

Importers of Wall and Ceiling Decorations. Fape^BaBetings, Etc.
16 KING STREET EAST, -^ HAMILTON, ONTARIO;

:o.'s

Practical and
t"

k in the
[000 En-

•le, very

ab/es''

ian Cook
ICE, $1.

old:'
a."

Stewed Beef.— Cut rut the bone of small rump of beef, tie it firmly
up with tape, put into you .aucepan with sufficient stock of water to cover
It ; add two tablespoonsfuj of vinegar, two tablespoons of catsup, a good
bunch of parsley and savoury, three onions, six cloves, pepper and salt to
taste ; stew slowly for four hours, strain, skim your gra\/, add a liitU flour
and butter to thicken and pour over meat. To the?* who like vegetables,
a little carrot and turnip cut into dice and added is thought an improve-
ment.— L. L. .

Veal Loaf.— Three and one-half pounds of veal (boiled a very short
time m a little water to make it easier to chop), one slice fat pork, chop
both fine, six soft crackers pounded, two eggs, one-half cup of butter, large
tablespoonful salt, teaspoon of pepper, little cloves, parsley or any herb to
taste, mix all together and make into a loaf put into a pan with a little
water, flour and a few bits of butter put on the top of the loaf; bake slowly
for two hours basting with the waler in the pan as any other meat. This
IS good for supper, cold, or sliced and fried in its own fat for breakfast-
Mrs. L D. S.

To Dress Beef or Sheep's Kidney.— Breakfast Dish.— Cut the
kidney in slices, flour them and fry light brown, make a gravy in the pan,
(after taking away the fat) of an ounce of butter, teacup boiling water,
pepper and salt, one tablespoonful mushroom catsup ; let the gravy boil
pour over kidney and serve ; sheep's kidney should be slit in half, not in
slices, and the gravy added to the juice of kidney as they are not fat. A
few bread crumbs is thought by some an improvement to this dish.— L.L.

Cold Beef Cookery.— Cut thin slices of cold roast beef, lay in
saucepan, set in pot of boiling water, cover them with a gravy made of
three tablespoons of melted butter, one of walnut catsup, one teaspoon-
ful of vinegar, a little salt and pepper, one teaspoonful of made mustard,
one tablespoonful of current jelley, and some warm water, cover tightly
and steam for half an hour, keeping the outer vessel at a hard boil— L.L,

uable in-

'resbyterian
w price.

tc.
4TARIO.

SAUCES.

Plain Sauce for Boiled Fish.— One cup boiling water, two tea-
spoons corn starch, mixed in cold water, one tablespoon butter, one tea-
spoon chopped parsley, one teaspoon anchovey sauce, or good catsup,
juice of half a lemon, b^ iten yolks of two eggs, salt and cayenne pepper •
stir the corn starch smoothly into this boiling water and set it over the fire'
stirring until it thickens, add pepper, salt, butter, parsle". mix we!! '.narthi^r'
put in the lemon juice and catsup, boil for a few^minutes, add the beaten
yolks, stir quickly for a two minutes, pour over the fish and serve.-Mrs, B.

Wine Sauce.— Equal quantities of butler and sugar. Beat half an
hour. One wineglass of wine dropped in while beating, one cup of boiling
water poured in just before serving. — J. F.

ilajt^<>a»«i8MMiBiCte mmUmmttmi^mxaiiKmm.

Fruit or Jelly Sauce. — One large tablespoonful jelly, two table-
spoons sherry, six tablespoons sugar, six tablespoons water, half a lemon,
one salt-spoon mace. Put jelly in saucepan, squeeze over it the
lemon, add the sugar and water and place on fire to boil. When it boils
remove from fire and add the mace and sugar. If too rich, add water.
The sherry may be omitted. — M. E. G.

Crak BERRY Saucb. — Three pints cranberries, one and-a-half pints
sugar, one pint cold water. Put in porcelain kettle, boil eight minutes
without stirring and let it stand in kettle until next day.— Mrs. L. D. S.

Bread Sauce for Turkey, Roast Fowl or Partridge. — Put
two onions in one pint milk, allow them to simmer until tender. Break
into milk about a quarter of a stale loaf in small pieces and let remain to
soak about an hour, then beat it until quite smooth, adding a little mace,
pepper, salt, and one ounce butler. Give the whole a boil and serve. —
L. L.

BREAKFAST & SUPPER DISHES.

Graham Gems. — Set your irons on the stove to heat, and heat well,
whilst heating take one cup of water and one of sweet milk and two cups
Graham flour, a little salt, and one well beaten egg, beat all the mixture
thoroughly, when irons are hot and a good quick oven ready, grease irons
well and put in batter and bake a good light brown, top and bottom. —
Mrs. L. S.

Brown Muffins. — One small cup sugar, one egg, one good sized
cup of sweet milk two cups brown flour, piece ot butter, half size of an ^;g,
little salt, two and half teaspoons baking powder. This recipe is equally
good made of white flour. — Mrs. L. S.

Baked Macaroni. — Take half pound of Macaroni, and break into
inch pieces, put into boiling water slighil/ salted, and boil twenty minutes;
strain and put in a buttered pudding dish, a layer of macaroni sprinkled
with grated cheese and lumps of butter, and so on to the top, a large cup
of milk or cream, a pinch of cayenne and salt, bake in covered dish, and
then lift cover and brown. — M. B. B.

Tip-Top Johnny Cake. — Two cups Indian meal, half-cup flour, one
tablespoonful butter, two cups sour milk, one teaspoon soda, and pinch of
salt.— Mrs. R. R. W.

JTUI' V^VSKS. V/!IC ptlSl UI IlUtll, VllC piUl STTCCl UIIIIL, ITTU Cgg3, UUllci

size of an egg, melted, a little salt, bake in gem irons well heated before
mixture is put in, and have a hot oven, grease irons well. — Mrs. L. S.

MuiFiNS. — Small half cup butter, one cup milk, two and a half cups
flour, two eggs, two teaspoons baking powder, bake in gem pans. — Mrs.
M. M. F.

;lly, two table-
half a lemon,
over it the
When it boils

h, add water.

ind-a-half pints
1 eight minutes
trs. L. D. S.

iTRIDGE. — Put

:nder. Break

d let remain to

; a little mace,

and serve. —

ISHES.

and heat well,
k and two cups
all the mixture
if, grease irons
1 bottom. —

}ne good sized
f size of an egg,
cipe is equally

nd break into
wenty minutes;
ironi sprinkled
}p, a large cup
^ered dish, and

f-cup flour, one
I, and pinch of

nrO egj^s, Jjuttci

heated before
Mrs. L. S.

nd a half cups
m pans. — Mrs.

TriE 6L0BE •
• WASriB©Ar<D

MAY BE HAD FROM ALL

<lo*@®o soldi la iSS7.— Buj One.

w/iLTEH W0ODS & ee.,

MANUFACTURERS,

XZamlltozi. Oxxtaxlo.

"FOR GOOD VALUE"

Dr^Y "60098

GO TO-

Campbell & Pentecost's,

43 McNab St. North,

OPPOSITE THE MARKET.

\^>

SiUKFEu Potatoes. —Take nice large potatoes, bake until soft, then
cut a round piece off ihe top of each, scrape out the inside carefully so as
not to break the skin, mash the potato smoothly, working into it while hot
butter and creami as for ordinary potatoes. Season to taste with salt and
pepper and grated cheese, make it very soft with milk and put in a sauce
pan to heat, when very hot, stir in one well beaten egg for every six
potatoes, fill the skins with the mixture and return to the oven until they
are brown on top. — M. B. B.

EscoLLOPED Potatoes. — Pare half a dozen large potatoes and slice
in round thin slices, butter the dish and put into it a layer of potatoes, then
a layer of bread crumbs, salt, pepper and lumps of butter and so on, until
the dish is filled, leaving the bread crumbs on the top : fill the dish half
full of milk and bake three-quarters of an hour, sufficient foreiaht persons.
— M. B. B.

EscALOPED PoTAiOEs. — SUcc enough raw potatoes to fill a two-quart
pudding dish, put in layers of potatoes and between each layer a little
pepper, salt and butter, until dish is full ; one teacupful of milk poured
over top, then put in oven and bake for threequarters of an hour. — E.
R. C.

Delicate Griddle Cakes.— Make a batter of one quart flour and
one quart sour milk, yolk of two eggs, a pinch of salt, beat thoroughly,
dissolve a teaspoon soda and add ; beat whites of the two eggs to a stiflf
froth and stir in lightly.— Bake in hot buttered griddle.— C.

Corn Meal Jems.— One cup corn meal, one half cup fiour, two cups
sweet milk, two eggs beaten separately, with whites added last, half cnp
brown sugar, two teaspoons baking powder, one tablespoonful melted
butter and a little salt.— C.

Pop-OvERS. — Two eggs, two cups flour, two cups milk, a pinch of
salt, beat well together ; have gem pans hot by setting on top of stove,
grease well and All with batter. Bake in a hot oven.— C.

Macaroni and cheese. — Five ounces macaroni, five ounces grated
cheese, two eggs, a little pepper and salt, one-sixth grated nutmeg, half
pint of milk, two ounces butter. Wash the macaroni, cover with cold
water, boil rapidly for fifteen minutes, then pour water off, add the milk
and boil slowly half an hour, place in a bowl three ounces grated cheese,
add two eggs well beaten, mix thoroughly together, add pepper, salt
and nutmeg, pour over this the hot macaroni, stir well together, place
on a flat dish the remaining two ounces of cheese, put the bu !:er in
small pieces on the top and brown quickly in the oven. — S. D. R.

Scrap Pancakes. — Bowl of crusts well soaked in boiling water and
bruised, four eggs, one pint milk, one saucerful of flour, one tablespoon
sugar ; beat lightly together and fiy of a delicate brown.— E. M. T.

Potted Hare. — A nice Breakfast Dish.— One hare, skin and
wash it, cut it open down the middle, put in your saucepan with a few

til soft, then
refully so as
it while hot
vith salt and
t in a sauce
)r every six
n until they

IS and slice
;tatoes^ then
so on, until
the dish half
ight persons.

a two-quart
ayer a Utile
milk poured
n hour. — E.

rt flour and

thoroughly,

ggs to a stiff

ur, two cups
ist, half cnp
nful melted

a pinch of
op of stove,

mces grated
lutmeg, half
r with cold
Id the milk
ited cheese,
pepper, salt
ether, place
le bu ter in
, R.

g water and
: tablespoon
^. T.

:, skin and
I with a few

• »5

slices of bacon, a bu i of herbs, four cloves, half a teaspoonful of whole
*r iu'^1' *^° '^*""°*'' ^^""^ onions, salt and pepper, one pint of water and
if liked, add two glasses of sherry, stew very gently until flesh separates
from bones, remove the bones and pound the meat with the bacon in a
mortar until it is a perfectly smooth paste ; taste and if not seasoned
enough add a little cayenne, salt, and lump of butter ; press tightly into
pots or jars. Keep in a dry place.— L. L.

Delicious Sandwiches —Half pound nice butter, two tablespoons
mixed mustard, two teaspoons oil, a little white pepper and salt, yolk of
one egg, beat all to a smooth paste and put on ice, chop fine tongue and
ham, one third ham and two-thirds tongue; spread the above dressing
on very thin fresh twist bread and lay the chopped meat between. Keep
covered so as not to dry up. They are very nice.— S. M. M.

Mock Terrapins.-Supper Dish— Half a calfs liver, season and fry
brown, hash it, not very fine, dust thickly with flour, a teaspoon of mixed
mustard, as much cayenne pepper as will lie on half a dime, two hard
boiled eggs chopped fine, a piece of butter size of an egg, a teacup of
water, let all boil a minute or two, then serve. Cold veal is also nice
dressed in this way. — Mrs. J. C.

Cheese for Supper.— A quarter of a pound good, soft cheese cut
small, put into a saucepan with two rolled soda biscuits, half a teacupful
of milk, one egg, stir on the fire until thoroughly melted, then dish into
an ashet and brown in the oven.— B. G.

Breakfast Cakes, i— Boil half a pound of rice very soft, drain off
the water, mix the rice with four ounces of melted butter, let it cool, stir
into it a quart of milk, a little salt, stir in alternately six eggs and half
pound of flour, beat well together and bake on griddle.

Breakfast Cakes, a.— Pint of unsifted flour, three teaspoonsful
baking powder, one cup of milk, one egg beaten with two tablespoons
sugar.— Mrs. L. D. S.

Breakfast Dishes.— An excellent dish is made of six eggs and
three tablespoons of ham chopped very fine ; beat the eggs, and after
melting a lump of butter in the fryingpan drop the eggs into it and stir
the ham in ; the ham has of course been cooked, either fried or boiled ;
season with pepper. This is a good way to use up pieces of meat that are
left from dinner. A nice dish for breakfast or for tea is made of sweet
potatoes boiled. Remove the skins, rub the potatoes through a coarse
colander, make into flat cakes, dip into flour and fry in hot bua«r.

Potato Croquettes,— Three cups mashed potstoes, warm half
a cup of flour, two eggs beaten, mix all well together ; flonr the hands,
roll the potatoes into rolls the size of a sausage. Fry in butter.— M. E. G.

Gems.— Stir together Graham flour, and cold water to about the con-
sistency of ordinary cupcake batter ; the more the batter is beaten the bet-
ter the gems. Bake in a hot oven in small pans (two inches square and

W^'

' !

Cor. Sing and McK ab Sto.)

HAMILTON, ONT.

TELEPHONE NO. 18.

•^eSTABLISHep 1879.^-

JAMES * DAVIDSON,

PRACTICAL GOLDSMITH

AND

-^MANUFACTURING JEWELLER.^

73 Eaat ISine* Street,

HAMILTON, - - ONTARIO.

Watches, Clocks and Jewelleiy Carefully Repaired.

1-an.

Sto.

;oN.

TH
ARIO.

aired.

«7

three quarters of an inch deep). No definite rule as to the proportions of
flour and water can be given owing to the difference in the absorbing
power of various brands of f ur— cne essential requiiite is the size of the
pans— but made this size and nUed evenly full, if the batter is of the right
consistency, the oven hoi and the pans hot, they will rise almost one-half
and be as light and porous as sponge cake-C. H. fi.

Rolls.— One coffee-cup new milk, one large tableapoon butter, put
the butter in the milk and heat till near boiling, when lukewarm, add one
large tablespoon good yeast, mix in flour to make a soft dough, cover
warm and leave till morning, roll in a sheet about half an inch thick, cut
with a biscuit cutter, spread over them melted butter with a feather, fold
each one and apply the butter to the upper side, fill a pan, let raise thirty
minutes or till very light. Bake in a quick oven.— B. H.

Spice Buns. — Add to the above one cup white sugar, two eggs, spice
to taste, mould and put in a pan in a warm place, when baked cover the
tops with sugar dissolved in milk.— B. H.

A Pretty Supper Dish.— Snow Eggs.— Put in a white lined flat
pan a quart of milk, bring it to the boil, take the whiles of six eggs, beat
them to a stifT froth, take a large tablespoon and fill it with beaten whites,
drop into boiling milk, allow to remain a few minutes to set ; when all the
whites are dropped in off the spoon, ihey appear a number ot light eggs ;
lifk the eggs out with strainer, lay them on a dish till cold, make a custard
of the milk the eggs were boiled in and yolks of eggs, sugar and vanilla
flavoring ; put the custard in a glass dish and lay the eggs gently in ; they
float on top and look very pretty. — L. L.

Johnnie Cake. — One cup flour, two cups corn meal, butter size of
o'>e ^K. salt, two eggs, two teacupfuls milk, two teaspoonfiils baking
powder.— H. R. C.

SALAD.

Potato Salad.— Have a dinner plate of potatoes, which have been
boiled with the skins on, when cold peel and cut in thin slices, add about
two teaspoons onions, chopped fine, a few strips of celery, chopped fine,
a tew small cucumber pickles, chopped fine, one small bottle capers. Pour
over this the dressing and let stand several hours before using.

Dressing.— The yolkes of two eggs, while beating add slowly three
tablespoons olive oil, or a little more of melted butter, two dessertspoons
made mustard, one teaspoon salt, five tablespoons vinegar ; set the bowl
over the boiling teakettle and cook like custard, stirring constanllyj
when cold, add half cup of cream and the beaten whites of two eggs.—
o. " . W,

Boiled Salad Dressing.— Three eggs, two taUesp' ons salad oil, two
tablespoons (scant) sugar, one tablespoon (scant) made mustard, one
tablespoon (scant) rah, a little cayenne pepper, one cup milk, one cup

the milk I M ' r k', " k*^ I''"" •l'' P'PP" »"*^ ^*"^8"- ^"^ fi"«»y

i r7 .1 .rt * ^^"^'* ''^''«'' »"<i <:ook until the drawing thickens

weeks ^:^\ '"^ Tu^ tteqmntW Will keep for two^r three

weeks a -M\x:d tighi and kept in • edd plif«.-S. A. G.

hdt 2jf"i^^ /OR^SALAD.-Tvvr) eggs, piect 01 hutter size of an ena
IfJ^ '"'"':, t"^ '"P ^'""8a.. beat the eggs very lighr add th^e
T. '^'*!i\"^ ''""''• P"*' «" ^^'e fire, stifring all he time tUl
of a tnc«ny thickness ; pour in hot. -Mrs. W L.

there^u'sc'a'^el?' ^'^niTt^'of *.* '''J'l'? "^"^-^'^ ' '^ ""^h ^'"^^^ «"d until
inere is scarcely . pint of liquid left on it, take off the skin cut the

chicken into pieces quarter of an inch iquare. t«ke two parts of

chicken and one part of celery, the celery to be St finer than the

taste, then take off all the grease from the gravy and add to the rSt if it is
no moist enough, add a little boiling water Ipd if not sharo Tno ah »
htlle more vmegar ; use a very little cayenne peTper!-M. EG. ^

sufa? h^lf^rS" • " ^"l ^,f^' "^ "88'"' °"« ^"P of """>. half cup of
siigar, half cup of vinegar, half teaspoon mustard, salt and peoDer to taste
stn^to^a^boil. This dressing is very nice on raw cabbage cu'tTn' fine sU^;!

thrt'tlh..?n ^''"'"'.•"'^'^f y°"'l °^ ^''^ ^8gs. while beating add slowly
Doon sal C ?fh?"'' ''"' '^° dessertspoons of made musLd. one t«i^
spoon salt, five tablespoons vinegar ; set the bowl on the boiline tea ketlle
and cook until thi^k as custard, stirring constantly, when cool add half
cup fi-eam (less will do and the beaten whites of two eggs -SHW

CAKES.

Yankee Cake -One egg. well beaten, piece of butter size of an egg
one and a-haW cups sugar, one cup milk, one pint flour, heaping teaspoon

^ Corn Starch Delicate CAKE.-Whites of seven eggs, three ;- -
sugar, one cup butter, one and a-half cups flour, one cup milk ur*;;.
quarter teaspoon soda, one-half teaspoon cream of lartar. Sifuhe c earn
of tartar wiih the flour and add whites of eggs lastly. Rub butter and
sugar to a cream, Beat eggs separatclv. Dissolve L» T„^;!L'^ul".
iigniiy wifch iemor > rose water.— Mrs.' C. Y" C. '~ "' ' "'^"'

Sponge Cake, -(, vu . cc'p butter, one and ahalf cups sugar one
aip rmlk or water, ..^ .. 1 .- v,i^ cups flour, two teasp^ns SkiS^S^
Beat butter, eggs .^ . , ,r «ether f. n:y minut^. add milk^Jj^

as {
III.
Lifl
Ho

Kee{
large
Publi
Bon
and i

Trifl<

in thi
guest

TEL

erfectly imooth,
egar. and finally
Iresiing thickens
or two or three

size of an egg,
' light, add the
1 the time till

ender and until
e skin, cut ihe

two parts of
finer than the
solve them in

put with the
easp(X)nsful of
t and pepper to
I the rest if it is
harp enough a
E. G.

im, half cup of
►epper to taste,
t in fine strips.

ig add slowly
stard, one tea-
iling tea kettle
cool add half
-S. H. W.

ize of an egg,
ping teaspoon
Bake in four

}, three ;v ■
' milk, iurce-
)ift the cream
• butler and

lit

•one

s sugar,
king powder,
lilk and two

Hunter's ^ Lending ^ Library.

52 James Street North, opp. Arcade.

NEY/ PUBLICATIONS RECEIVED EVERY 7/EEK.

The following Magazines are added to tlie Library
as soon as published :— Chambers, Blackwood, English,
111. Nineteenth Century, Harpers, Century, Scribners,
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Quarterly, 0.75.

Yearly, 3 00

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^ •« •«

NE\VPORT

OATERER'

Keeps in stock the best Wedding Cakes and Wedding Cosaques. The
largest stock of French, English, German and American Novelties, for
Public and Private Parties and general use. Also pure choice Candies,
Bon Bons, Chocolate, Buiter Scotch and Taffies of our own manufacture'
and imported Cakes, Pastry and Buns of every description. Fresh daily.

Jellied Meats, Entrees, Oysier Patties, Jellies, Charlotte

l.dsse.

Trifles, Ice Cream, Etc.

We have the largest and most elegant Oyster and Ice Cream Parlors
in the City. Also a spacious Dining Hall, with a seating capacity for 150
guests, at

ISTETVI^OJEIT'S

Caterer and Ice Cream Manufacturer,

180 KING STREET EAST.
TELEPHONE NO. 775.

*i I

cups flour, beat well again, lastly the half cup with baking powder, beat
again. This will make two layers, nice with jam or frosting. Bake in
rather a quick o?en. — S. W. W.

A Delicious Layer Cake.-- One cup sugar, one-half cup butter, beat
to a cream, one-half cup milk, one and three quarter cups flour, three yolks
and one white of eggs, two teaspoons Cleveland baking powder. Bake in
three layers.

Filling. — One cup white sugar, two tablespoons water, boil together till
it strings, then pour into the beaten whites of two eggs and beat till it is
creamy, and add one-half cup of chopped raisins and figs, or if preferred
use jelly or a lemon filling. — Mrs. C. Y. C.

Cream Icing.— White of one egg, add the same bulk of cold water
and then stir in confectioners' XXX sugar till thick enough to spread
nicely. Flavor with lemon juice. — Mrs. C. Y. C.

Lydias " Good Cake."- -One and a-half cups white sugar, one-half cup
butter, beat to a cream, three whites of eggs beaten stiff", one cup sweet
milk, one pint flour, two teaspoonsful of Cleaveland baking powder, one
saltspoon of salt. Flavor with grated lind or extract lemon. Bake in a
four quart basin about half an hour in rather quick oven. Use the yolks
for another cake made just the same only flavor with vanilla and use a little
more milk. — Mrs. C. Y. C.

Fruit Cake. — Stir one pound of butter and one pound of brown sugar
to a cream, the whites and yolks of ten eggs beaten separately, one pound
of flour, two teaspoons of biaking powder, two wine glasses of brandy, and
one of wine, two pounds of seeded raisins, two pounds currents, one
pound of citron, one quarter pound blanched aknonds. — Mrs. R. H.

Filling for Cocoanut Cake.— One cocoanut grated and the milk, one
half cup of sweet milk (if dessicated cocoanut is used, one cup of cocoa-
nut, three quarters of a cup of milk), one cup of sugar, the yolks of two
eggs. Boil slowly until it thickens. — £. M. E.

Filling for Lemon Cake. — One large apple grated, one cup sugar,
one egg, one large lemon grated. Boil three minutes.— £. M. £.

Huckleberry Cake. — One cup butter, three cups sugar, three cups
flour, five eggs, one cup sweet milk, one teaspoon soda dissolved in hot
water, one teaspoon nutmeg, one cinnamon, one quart ripe, fresh huckle-
berries thickly dredged with flour, stir in the berries with a wooden spoon,
not to bruise them. Bake in a loaf or cake in a moderate but steady
oven until a straw comes out clean from *\\e thickest part. — S. W. W.

Ceullers.— Two cups sugar, two well beaten ^s, one cofl'ee cup thin
cream, one and - half teaspoons soda, one heaping teaspoon cream of
tartar, one teaspoon salt, a pinch of mace and cinnamon. If you have
not cream use sweet milk and one tablespoon mdted butter. Knead till
smooth, roll out quarter of an inch thick, cut in shapes and boil in lard,
salted—Mrs, C. Y. C

jng powder, beat
resting. Bake in

f cup butter, beat
flour, three yolks
owder. Bake in

I boil together till
md beat till it is
s, or if preferred

Ik of cold water
lough to spread

gar, one-half cup
f, one cup sweet
:iDg powder, one
non. Bake in a
Use the yolks
a and use a little

1 of brown sugar
utely, one pound
i of brandy, and
is currents, one
Mrs. R. H.

md the milk, one
e cup of cocoa-
he yolks of two

one cup sugar,
. M. E.

igar, three cups
dissolved in hot
pe, fresh huckle-
wooden spoon,
rate but steady
-S. W. W.

coffee cup thin

poon cream of

If you have

ter. Knead till

nd boil in lard,

Delicious Pound Cake.— Six eggs beaten separately, one pint flour,
two cups fine sugar, one cup butter, beaten to a cream, flavor, beat thor-
oughly. Bake in a four quart basin about half an hour.— Mrs. C. Y. C.

Doughnuts. — Two cups sugar, three eggs, one cup butter-milk, or
sour milk (butter-milk is best), one teaspoonful soda dissolved in the n^ilk,
one small tablespoon butter, nutmeg. W<Mrk in enough flour to make
a dough, roll out, cut in any shape, and fry in hot lard.— B. H

Layer Cake. — One good cup flour, one scant cup fine white sugar,
three eggs beaten, three good tablespoonaful sweet milk, one tablespoon
butter, essence vanilla, one small teaspoon soda, two cream tartar, put
into flour and sugar and mix soda into the milk, stir all together, divide
into three layer pans and bake in rather quick oven.— B. H.

Cup Cake, — Two cups flour, one cup sugar, one-half cup sweet milk,
two eggs, one-half cup butter, one teaspoon soda, two cream tartar, mix
all together, bake in moderate oven. — M. B. B.

Corn Starch Cakes.— One pound corn starch, one-half pound gran-
ulated sugar, half pound butter, six eggs, beat the butter well, then add
the sugar, then the eggs (well beaten), then the corn starch, beat all to a
cream and add one teaspoon essence lemon, bake in patty pans in a quick
oven.— E. T. F.

Spanish Bun. — Three eggs, one cup brown sugar, one-half cup water,
one and a-half teaspoonfuls of ground cinnamon, allspice, one-half nutmeg
grated, two teaspoons baking powder, one cup flour. Icing — Take whites
of two of the eggs, sweeten with brown sugi|r, flavor with lemon or vanilla,
spread on the cake, then return to the oven for a few minutes to harden. —
Mrs. G. A. Y.

Lemon Jelly for Layer Cake. — One coffee cup sugar, one table-
spoon butter, two eggs, juice of two lemons, beat all together and boil till
it is jellied. Use oranges instead of lemons if preferred. — Mrs. C. Y. C.

Layer Cake.— Three eggs, whites and yolks beaten separately, three-
quarters cup sugar, one teaspoon butter, one cup flour, one teaspoon milk,
two teaspoons baking powder. Filling— One lemon grated, one egg, two
tablespoons sugar, one or two apples grated, stew altogether.— Mrs. R. H.

Oat Meal Cookies. — Two cups of flour, one of oatmeal, one of
butter, half teaspoon soda, one cup white sugar, three-quarters cup sweet
milk, roll out, moderate oven.— Mrs. J. Y.

Ginger Drops.— One cup molasses, one cup sugar, one cup butter,
boil the butter and sugar together, a teaspoonful of black pepper-, one of
ginger, one of cinnamon, a little nutmeg, one teaspoon soda, two eggs,
quarter cup milk, about three cups of flour, drop into a buttered pan, and
bake in a quick oven. — Mrs. J. Y.

Scotch Short Bread. — Two pounds flour, one pound best butter,
half pound sugar. Wash butter free from salt, rub butter and sugar to a

cream, slightly warm the flour and mix it gradually into the bulter and
sugar with the hand, the longer the better. Lay on your board and press
into shape with your hand, half an inch thick, don't touch with rolling pin.
Bake slowly till crisp and of a fine yellow brown and put sliced peel on
top if wished. — C.

Fig Cake —One cup of butter, two cups sugar, three and a-h|ilf
cups of flour, half cup of milk, whites of seven eggs, two teaspoonsful baking
powder. Bake in layers Filling.— One pound of figs, chop fine and put
in a stew pan on stove, pour over them one teacup of water and half cup
of sugar ; cook until soft and smooth.— Mrs. R. H.

Christmas Cake —vert fine. — One and a-half pounds sugar, one
pound butter, fifteen eggs beaten separately, two pounds currants, two
pounds raisins, quarter pound candied pt 1, half pound almonds, one tea-
spoonful soda and two of cream tartar, half pound or more of flour, oi. e
nutmeg, allspice, two wine glasses of brandy.

Ice with almond icing, thus : whites of four eggs, one pound sweet
almonds, one pound powered sugar, a little rose water. Blanch the
almonds by pouring boiling water over them and stripping the skins.
When dry pound to a paste, a few at a time, in a mortar, moistening with
water as you go on. When beaten fine and smooth, beat gradually into
the icing, put on very thick and when nearly dry cover with plain icing,
whites of four eggs, one pound powdered sugar, lemon, vanilla or other
flavoring. Use at least a quarter pound of sugar for each egg. — J. W. W.

Neapolitan Cake. — Three quarters cup butter, two cups sugar, one
cup milk, two and a-half cups flour, three teaspoons baking powder, whites
of five eggs. Bake in two layers, reserving four tablespoonsful, to \.hich
add two tablespoons molasses, one cup raisins or mix with currants, one
half cup flour, soda size of a pea, spice to taste. Bake this in one layer
and place between the others with jelly or frosting. — S. H. W.

Genuine Scottish Short Bread.— Take two pounds fine flour,
one pound fresh butter, half pound white sugar ; thoroughly knead these
together without one drop of water, roll out the cake to half an inch in
thickness and place it over a paper in a shallow tin j bake slowly until of
proper crispness. It is usual to insert in upper surface a few caraway
confections and small pieces orange peel. Good cake should be most
brittle.— B. H.

Cake Without Eggs. — One pound Sultana raisins, quarter pound
moist sugar, one pound flour, quarter pound butter rubbed into the flour,
quarter pound candied peels, two dessert spoonsful baking powder, then
add one half pint new milk, lukewarm. This cake must be put into the
oven immediately.— E. T.

Lemon Jelly.- for cakes —Wet one large tablespoonful corn starch
and add one cupful boiling water. When clear, add one cup granulated
sugar, one egg well beaten, the grated rind and juice of one lemon, a little
salt. Use when cold.— E. M. T.

) the bulter and

board and press

with rolling pin.

siiced peel on

hree and a-hftlf
spoonsful baking
lop fine and put
er and half cup

lunds sugar, one
Is currants, two
(nonds, one tea-
re of flour, ot'e

le pound sweet
ir. Blanch the
ping the skins,
moistening with
t gradually into
with plain icing,
vanilla or other
egg— J. W. W.

cups sugar, one
I powder, whites
nsful, to '.»hich
h currants', one
lis in one layer
W.

inds fine flour,
ily knead these
half an inch in
slowly until of
a few caraway
should be most

quarter pound
[ into the flour,
g powder, then
be out into the

)nful corn starch
cup granulated
e lemon, a little

CANDIES

Manufactured by us are guaranteed

As we manufacture for our own retail
trade and allow

NOTHING INJURIOUS TO BE USED.

Lunch and Oyster Parlors.

Wedding Cakes a Specialty.

Jas. Crawford,

38 KING STREET WEST.

The Leading Millinery House.

MRS. HI N MAN

Is noted for her choice stock of

Millinery end IVIillinEry TrimmingB.

Always the latest novelities the maiket produces
are here to be found.

ALSO LADIES' AND CHILDREN'S UNDERWEAR,
* WOOLEN GOODS IN EVERY VARIETY.
CALL EARLY.

MRS. M. G. A. HINMAN, No 8 James St North,

DRESS, MANTLE MAKING AND STAMPING DONE.

Hici YNUT Cake.— Two cups of sugar, one cup of butter, stir to
a cream, \. aites of six eggs, quarter cup of milk, three cups of flour, two
teaspoons powder, two cups hickorynuts meats.— Clara B. W.

Chocolate Cake —One cup sugar, butter size of a walnut, four eggs
well beaten, three tablespoonsful sweet milk, one and three-quarter cups
sifted flour, three teaspoonsful Cleveland baking powder. Bake in three
layers.

Icing for Same— One and one-half bars Cadbury's chocolate
dissolved in one tablespoonful of water, let it boil and cool. Beat the
whites of three eggs and add by degrees the above mixture and sugar.
Make into stiff icing. Flavor strong with vanilla — M. E. G.

Orange Cake— Two cups sugar, three-quarters cup butter, one cup
milk, three cups flour, five eggs (yokes of two, whites of five, well beaten),
three teaspoonsful Cleveland baking powder, grated peel and juice of one
orange. Bake in layers.

Filling. Whites of two eggs, juice of one orange, suflScient sugar
to make icing. Beat together and spread between layers and outside
of cake. Pare and pull in smail pieces one orange and put on top of
cake.— M. E. G.

Sponge Cake.— Tak** nine eggs, their weight in sugar, and the
weight of six in flour. Beat the whites and yolks separately, the whiles
till they are a stiff" froth, then mix them and add the sugar, flour and flavor
with the rind (grated) and juice of a lemon.— Kitchen.

HicKORVNUT Cake.— One and a half cups of sugar, a-half cup butter,
two cups flour, three-quarters cup milk, two teaspoons of baking powder.

one tumbler of meats, whites of four
separately and added last. — L. F.

eggs.

which are to be beaten

Lady Cake.- One pound of sugar, three-quarters pound sifted flour
si" ounces butter, the whipped whites of ten eggs. Flavoring with bitter
almonds and the frosting with vanilla makes a pleasant combination.
Bake in shallow pans. — L. F.

Sponge Cake.— Six eggs, three cups sugar, one lemon, four cups
flour, one cup water, a little warm, two teaspoons cream tartar, one tea-
spoon soda, salt. — Mrs. L. D. S.

Splendid Cookies— Twelve ounces butter, twelve ounces white sugar,
half pint cold water in which dissolve one teaspoonful soda. Use carra-
way or cinnamon for flavoring, add flour enough to roil evenly and
bake in a quick oven. The longer these cookies are kept the better
they get.— C. H. B.

Doughnuts. —One cup sugar, one cup sweet milk, three tablespoons
butter, tnree teaspoons baking powder, two eggs and a quart of flour.—
Mrs. L. D. S,

of butter, stir to
ps of flour, two
W.

ralaut, four eggs

ree-quarter cups

Bake in three

tury's chocolate
cool. Beat the
cture and sugar.
G.

butter, one cup
ire, well beaten),
and juice of one

sufficient sugar
ers and outside
1 put on top of

sugar, and the
itely, the whiles
, flour and flavor

i-half cup butter,
'baking powder,
: to ht beaten

)und sifted flour
3ring with bitter
nt combination.

>mon, four cups
tartar, one tea-

nces white sugar,

oda. Use carra-

roii Cvcniy sna

kept the better

[tree tablespoons
quart of flour.—

•S

Sand Tarts. — Two pounds flour, two pounds sugar, rubbed together,
one and one-quarter pounds butter, wet with four eggs, a little salt roll
out thin and sprinkle with cinnamon and sugar.— Mrs. L. D. S.

Chocolate Icing.— Two whites of eggs, two tablespoonsful sugar,
three tablespoousful grated chocolate, one teaspoon vanilla, beat till the
chocolate is perfectly soft and smooth.— J. F.

Angel Cake.— One gill flour, one and one-half gills sugar, the whites
of eleven eggs, one teaspoon cream tartar (just even full), one teaspoon
vanilla. Beat the eggs lo a stiff" froth, then add sugar, after sifting twice.
Sifl the flour five times and mix the cream tartar in as well. Put a pan in
the oven and set your tin on that or it will bake too fast. Bake m a new
tin and don't grease. Time, one hour in a slow oven. A very nice and
delicate cake.— Mrs. J. C.

Filling for Jelly Cake— Fjj^e eggs, two cups sugar, two lemons, a
small piece of butter size of an egg ; simmer all together until it thickens
and put in a jar until needed. — J. F.

LoRNE Icing, — Whites of five eggs, fourteen ounces sugar, a few drops
essence lemon, and as much tartaric acid as will lie on the point of a pen-
knife. Beat all to a froth, then, if you wish, add a few drops of blue
mixed in vinegar to improve the color, and beat a little longer.— J. F.

Ribbon Cake. — Two and a-half cups white sugar, one cup butter, one
cup milk, four cups flour, four eggs, flavoring to taste, five teaspoonsful
baking powder. Bake two sheets of this, and add to the remaining third
one large spoon molasses, one cup currents one cup chopped raisins, citron
and spice to taste. When baked put together with jelly, with fruit sheet
in the middle, and put a light weight on it for ten minutes. Put together
while warm. — Mrs. R. H.

Soft Gingerbread.— One cup of butter, one cup of sugar to be mixed
together, one cup of molasses, in which dissolve a teaspoonful of soda,
one cup of milk, three teaspoons ginger, three cups flour, two eggs. Bake
half an hour, not too fast at first.— C. Mc.

Cup Cake.— One cup of butter, two cups of sugar, three cups of flour,
four eggs, cup of sweet milk, three teaspoons baking powder ; flavor to
taste.— C. Mc. r s> f ,

Cup Cake.— One tablespoon of butter, one cup of sugar (light brown),
three eggs, one cup of milk, a little salt, two teaspoons of cream tarta;-
mixed in the flour, one teaspoon soda dissolved in a dessert spoon of boil-
ing water, one teaspoon of vanilla or lemon essence, flour lufficient to
thicken. Bake in a pretty quick ovtn. — Mrs. E.

Lemon Preserve.— For Cakes.— Quarter pound butter, one pound
loaf sugar (or light brown), six eggs, leaving out the whites of two, rind
of two lemons minced fine, juice of three lemons Put all in a sauce pan
and let it simmer over the fire until it becomes as thick as honey. Keep
in ordinary preserve jars.— Mrs. E.

PUDDINGS AND PIES.

Lemon Pudding.— One-half pound suet, one half pound bread crumbs,
one half pound moist sugar, two eggs not beaten, juice and rind of two
lemons, grated rind, mix the suet ^nd bread crumbs together, make a hole
in the middle, into which put the sugar, lemon juice and eggs, mix, steam
three hours. For the sauce — The juice of a lemon and sugar to taste.
Stew the lemons which you have used the juice of with a little sugar, and
just before sending to table pour the juice of the lemon in to heat suffi-
ciently. — M. W.

Swiss Pudding. — Grate rind of one lemon into one pint of milk, put
in double boiler. Rub together one teacup of flour and four tablespoons
of butter, and pour milk over as soon as boiled ; all put together into
double boiler and cook for five minutes, stiring during the first two. Beat
together 1. yolks of five eggs and three tablespoons of sugar, and stir
into the i-iiing mixture, then take off ^d put away to cooL When cold
add whites of eggs beaten to a stiff froth, turn into buttered three quart
mould and steam fourty minutes.

: Sauce for Swiss Pudding. — One half cup butter beaten to a cream, adding
gradually one-half cup powdered sugar. When the mixture is light add
four tablespoons sherry wine and a cup of cream, a little at a time. When
smooth set the bowl containing mixture in a basin of hot water and stir
until light and creamy ; a few minutes will ' sufficient. — Mrs. I. A. S.

Tapioca and Fruit Pudding.— To two pints of cold water add one
teacupful of tapioca, put on the back of the stove where it will be warm
but not get hot, and let it remain until soft. It will take from one and a-
half to two hours. Then add one large breakfast cup of canned peaches
and one of sugar, bake in oven until the tapioca becomes like jelly, allow
to cool, then serve with boiled custard. — Mrs. G. A. Y.

Washington Pie.— One teacup sugar, half teacup butter, half teacup
milk, two teacups flour, one egg, one teaspoon cream tartar, half teaspoon
soda, cut through the centre when done, spread with jam or jelly, cover
with whipped cream. This is nice for dessert. — Mrs. L. S.

Raisin Puffs.— Two eggs, scant one-half cup butter, three teaspoons
baking powder, two cups flour, two tablespoons sugar, one cup sweet milk,
one cup raisins chopped fine ; steam half an hour in small cups and serve
with liquid sauce. — C. G. C.

Fig Pudding.— One and a quarter cups bread crumbs, one and a quar-
ter cups figs, cut quite small one cup suet, two eggs, three-quarters cup of
sugar, three-quarters cup sweet milk, one and a quarter cups flour, one
teaspoon soda, two cream tartar, nutmeg, cinnamon and a little salt, pour
into a buttered mould and steam one hour and three quarters. — Mrs. B.

Plum Pudding.— Suit six ounces ; raisins, six ounces ; bread
crumbs, three ounces ; currants, eight ounces ; flour, three ounces ; sugar,
four ounces ; three eggs, half pint of milk, half teaspoon salt ; lemon peel
and citron, two ounces ; a little nutmeg and cinnamon ; steam in buttered
mould. — B. H.

[ bread crumbs,
nd rind of two
er, make a hole
ggs, mix, steam
sugar to taste,
little sugar, and
in to heat suffi-

int of milk, put
3ur tablespoons
t together into
Urst two. Beat
sugar, and stir
jL When cold
red three quart

a cream, adding
ure is light add
a time. When
t water and stir
^rs. 1. A. S.

water add one
it will be warm
rom one and a-
canned peaches
like jelly, allow

ter, half teacup
-, half teaspoon
1 or jelly, cover

three teaspoons
cup sweet milk,
cups and serve

one and a quar-
quarters cup of
cups flour, one
little salt, pour
!rs. — Mrs. B.

lunces ; bread
ounces ; sugar.
It ; lemon peel
tam in buttered

A TOTAL ECLIPSE.

BE ON THE LOOK OUT

Fo» the great break in prices at Woods Fair for we have decided to
tetotally eclipse all our other great sales. Our first great offering will be
aooo Gilt Band Coal Scuttles, made from Gage's best iron, rivited handle,
only 35 cts. each, worth $[. Lamp Burners, medium, 7 cts, large Bur-
ners 10 cts, usual price 25 cts. The very best lantern made, 65 cts, usual
price $1.00. Jewelery, Fancy Baskets, Plush Albums, Plush Boxes, Plush
Perfumery Cases, Frames, in Brass and Plush, a good one for 7 cts. and a
beauty for 15 cts, in Brass. Mirrors in all sizes. Gilt Mirrors 7 cts. Vases
China Ornaments, Cups and Saucers, Glass Ware in hundreds of differeut
styles. Musical Instruments, Tin goods, large pieced Dipper, sets. Square
Cake Pan, 7 cts. Tea Kettles, Copper Bottoms, 43 cts. Dish Pan, 14 cts.
Milk Pan, 7 cts. Hardware Brushes, Brooms, two fine green corn Brooms
for 25 cts. worth double the money. Wooden ware, all kinds. A full
size Wash Board worth 25 cts, our price 10 cts. Wash Tubs, Mops, Clothes
Lines, Lamps, 14, 25, and 50 cts. worth double ihe money. Buttbns,
Dolls for the little ones. The finest lines ever imported in the City and
so cheap. A dressed Doll, 7 cts each. Knives Forkes, Spoons, Carving
Knives, a good one for 35 cts. the very best buck handle for 98 cts. Pipes
Brier Root, a good one 10 cts. and a 75 ct. Pipe for 25 cts, with three
inch Amber mouth piece. Pocket Knives, a fine line. Glass Chimneys,
Flint 4 cts. large size 5 cts. Soap, 7 bars best Electric Soap in the world
for 25 cts., 10 bars Ruby Soap 25 cts., this is one of the finest soaps in
the market and regularly retails for 8 cts. per bar, our price 10 bars for ae
cents. A 3ji lb bar Family Soap for 10 cts., a 10 ounce bar White Cas"-
tile or Oatmeal for 7 cts., A fine wrapped cake Oatmeal Skin Soap 5 cts.
usual price 14 cts. Babys own Soap 10 cts. Fatherland, 3 cakes in a
fine box 10 cts. per box. Rose Boquet, this is a very handsome Box
Soap, regularly retailed at 60 cts., our price 28 cts. Eddys celebrated
Matches 7 cts per box, 3 doz. best hard wood Clothes Pegs 5 cts. A
new importation of Combs, over 100 different styles. See our unbreakable
Comb at 14 cts., a great bargain, guaranteed to saw cordwood without
breaking. School Books, a full line. Scribbling Books, 100 pages, 3 cts,
200 pages s cts, with each book we give an oil chromo. Copy Books, all
numbers 7 cts., 36 Sheets Note Paper 5 cts. Envelopes, 25 for 3 cts. 12
sheets Foolscap for 5 cts. two fine Cedar Lead Pencils for i ct. Rubber
Tipped Lead Pencils, five for 5 cts., the best lead pencil in the world,
usually sold at 8 and 10 cts each, will be sold this week for three cents.
Automatic Pencils 5 cts. Fens, Ink, Mucilage, Glue, Time Books. All
kinds of Fishing ^ckle, Hooks, Lines, Floats, Sinkers, Reels. A fine
Trolling Spoon 10 cts,, usually sold at 25 and 35 cts. We can enumerate
but a very few of the bargains we will offer this week, but come and see
for yourselves and you will find our counters loaded with bargains. We
are preporsu to supply tuc irudc wUh special jobbing prices.

WOODS FAIB, 66 & 68 EIHG STEET WEST,

HAMII.TON, ONTARIO.

Amber Pudding. — Mix together quarter pound sugar and the same of
butter and bread crumbs, add three eggs and three tablespoons marmalade;
mix butter and sugar together, then eggs and bread crumbs, and lastly
marmalade, put the whole in a mould, cover closely and steam for two
hours.— E. J. F.

SuBT Pudding. — One-half pound flour, quarter pound suet, one cup
sugar, one cup sweet milk, one teaspoon soda, two teaspoons cream tartar,
raisins. — L. L.

Mince Meat roR Pies. — Six pounds of raisins, three pounds of cur-
rants, four pounds sugar, three-quarters pound of mixed peel, one-half
pound of suet, two por nds of beef, one pint of brandy, six lemons, one
peck of apples, one teaspoonful of salt, spice to taste with, mace, nutmeg,
ginger, cinnamon, cloves (a little). Boil in a preserving pan five h -^urs, the
brandy to be added when ready to take off the stove.— E. M. E.

Derbyshire Pudding. — Two tablespoonsful flour, one pint milk, boil
until thick, set it to cool, add three ounces melted butter, quarter pound
of sugar, a little salt, the rind of half a lemon grated, half teacupful
blanched almonds cut fine, four eggs. Bake and serve cold with icing or
jelly on top. — Mrs. W. L.

'•}!

BiDDLE Pudding. — One pint milk, four tablespoonsful flour, four eggs.
Bake twenty minutes. — Mrs. W. L.

Frozen Cabinet Pudding.— Greace the mould and sticTc with pitted
raisins, fill with sponge cakes soaked in wine, between the sponge cakes
put some dry preserves, fill up with custard, with a little isinglass to make
it stiff, when you turn it out pour some custard over without isinglass. —
Mrs. W. L.

Manchester Pudding. — Two eggs, one cup milk, one tablespoonful
butter, one cup sugar, two cups flour, two teaspoonsful Dunn's baking
powder ; line a deep pie dish with paste, spread with fruit, pour in the
mixture and bake forty-five minutes. To be eaten hot with sauce. —
K. R.

Sauce for Pudding. — One and a-half cups milk, one egg, one tea-
spoon corn starch, juice and rind of lemon, boil well and add sugar. —
K. R.

Cocoanut Pie. — One quart milk, one cocoanut, one teacup of grated
bread, six eggs, a little butter, soak the grated cocoanut and bread in part
of the milk until warmed through, add remainder of milk and beaten eggs,

A 4.- 4. »_ . I 1 u-ir «_ u_... %r.y . ; ic-i-- ;

(for one pie) of whites of two eggs, three tablespoons of sugar, spread
over the top and brown slightly. — S. H. W.

Sponge Pudding. — One cup sugar, three eggs, two andahalfcupsof
flour, half cu^^ milk, two teaspoonsful C. B. powder ; steam half an hour.
To bie eaten wi^h fruit or sweet sauce. — M. E. G.

1 the same of
s marmalade;
bs. and lastly
team for two

uet, one cup
cream tartar,

)unds of cur-
peel, one-half
lemons, one
lace, nutmeg,
ive h ■'urs, the
. E.

int milk, boil
uarter pound
alf teacupful
with icing or

ur, four eggs.

k with pitted
iponge cakes
{lass to make
t isinglass. —

ablespoonful
unn's baking
t, pour in the
rith sauce.—

igg, one tea-
add sugar. —

up of grated
bread in part
[ beaten eggs,

sugar, spread

a- half cups of
lalf an hour.

»9

Brown Pudding.— Quarter pound beef suet, quarter pound bread-
crumbs, quarter pound flour, teacup sultana raisins split open, one of
currants, teaspoon of cinnamon, one of ginger, one of nutmeg, half tea-
spoon carbonate ioda, four apples minced ; moisten with milk and steam
three hours.

Sauce for Same. —Water, piece of butter, grated nutmeg, sugar, one
tablespoonful white wine vinegar. — Forres.

Economical Pudding,— Very cheaj) and suitable for large family and
most excellent. Three-quarters of a pound of suet, three-quarters of a
pound of raisins, weighed after being stoned, three quarters of a pound of
flour, half pint milk, quarter saltspoonful of salt, mince the suet fine, cut
your raisins in half, and mix with the salt and flour, moisten the whole
with a half pint of milk, stir the mixture thoroughly and tie the pudding
in floured cloth, let it boil without ceasing from four to five hours, not
less than four and a-half, better five. Excellent.— L. L.

Baked Indian Pudding— Two quarts sweet milk, three heaping
tablespoons of sifted corn meal, golden syrup to sweeten to taste, one
teaspoon ginger, a little salt ; bake four hours ; for three hours stir oc-
casionally ; bake slowly. When served put a small bit of butter on each
dish.— E. A. W.

Queen or Puddings.— One pint of bread crumbs, one quart of milk,
one cup of sugar, yolks of four eggs beaten with the grated rind of one
lemon, a piece of butter the size of an egg, b .ke until done, whip the
whites stiff", add a cup of sugar in which the juice of the lemons has been
stirred, spread over the pudding a layer of jelly and then the whiles : bake
slightly.— J. K.

Grandmother's Pudding.— Eight eggs beat well with yolks and whites
together, half a pound of butter, half a pound of white sugar, put them
into a saucepan, stir on the fire till it begins to thicken, do not let it boil,
take great care that the eggs do not break, stir in a bowl till cool, then add
a large cupful of marmalade, pour into a dish lined with paste, put into
oven for twenty minutes or half an hour ; let cool.

Fig Pudding.— Half pound bread crumbs, half pound figs, six ounces
suet, six ounces brown sugar, mince the figs and suet, little salt, two eggs
well beaten, nutmeg to taste, boil in a mould four hours Serve with wint
sauce. — Mrs. L. D. S.

Molasses Pudding.— Beat six eggs lightly, stir into them half pound
of flour, three quarters of a pint molasses, quarter pint of cream, half
pound melted butter, one teaspoon soda, spices to taste, one wine glass
brandy. Bake oae and a-half hours. — Mrs. L. u. S.

Boiled Lemon Pudding.— (Most excellent).— Three-quarters of a
pound of bread crumbs, half pound beef suet, half pound sifted sugar,
four eggs, juice of two lemons, rind of one, boil three hours, mince the
suet very fine, mix it with bread crumbs and sugar, press the lemon juice
into a cup, strain into your pudding, add eggs after being well whisked,

■'■' 'I I

■r 11

Where to Find It.

Corner King and MoHab Streets.

Hazell & Son.

Choice English Breakfast Tea,
Very Fair " *• •'

Extra Blend Coffee, - - - -

6oc.
50c.
40C.

For all Scouring Purposes Try

rntOS 8t ihs KXTCKSN SOAP.

Pure Spices, choice brands of Family Flour and pure
Wines and Liquors kept constantly on hand.

If you don't see what you want, ask for it, as we keep in stock

everything that goes to make up a first-class

General Grocery Store.

HAZELL & SON,

(LATE T, MACP;AY.)

Oor. Klliie: and. Iwd:c3^si"b Sts.

TELEPHONE 182.

HAMILTON.

It.

3N.

- 6oc.

- 50c.

40c.

OAP.

and purt;
nd.

p in stock
s

Its.
LTON.

?l!?%"l^K'J''*'""''J^r8'"*'*"" '^^ "°^ •ufficiemly moist, one tea-
spoonful baking powder, butter your tin or shape well befoie putting in
your pudding ; to sprinkle your shape after it is buttered with brown sugar
gives pudding a prettier appearance when turned out. Sauce to be used,
one and a-balf teaspoonsful corn siarch, fully half a cup of sugar, rind of

walrT°V 1. P"lP °^ ^^^- , ^°" •'^'"°"" •" '"^'K* ^"Pf"' »"d ahalf of
water for half an hour, dissolve corn starch in water, pour over it your

SngTtTw^^^^^^^^^ """ ^"* '" ^'^"^ p«" ^'' -«-• -»>-

Poor Man's Pi;dding.~To one quart new milk add three tablespoons

of Carolina rice, a little salt, sugar and flavoring to taste ; wash theVice

horoughly before putting into the milk. Bake slowly, stirring frequently.

fJuTt -e" a" W ''^'^ *''^*'"" ^^"^^ "^'^^ ''"^ ^^^""^"^ °' preserved

Island Pudding -Line pudding dish with white cake, beat yolks of
^IrX^^^'f ''"''. ^»'^P'"; of J^hite sugar, dissolve one tablespoonfu! corn
staich in four wine glassfuls of water, adding juice of two lem^s, cook in
saucepan set in boiling water, stirring all the time, pour over cake.
sprinkle grated cocoanut oyer, beat whites of eggs to a stiff froth with a
small cup of sugar ; place in oven a moment to set.— Forres.

bakings Jtwr^oK^ ''°"' f" ""'^^ °'.^'"'"T' P"»*«' ^"<* 'hile this is
Dakmg take two tablespoons of corn starch, wet with a little cold water.

Wnf ""■ TZ^^" \ '^"P °^ ''°."'"8 water and the grated rind of one

hZ oL^^i r ^)^ ^^""^ ^^ ^°" ^'" ^'^»'' ''^•"•"g »» the time, when
done add the yolki of two eggs, three-quarters of a cup of sugar and the

Jw^S® T® ^'"^" ' "J?^*.^ ^^'^ "" '**« P*''*^ ^"d ^:overwith the whites of
two eggs beaten to a stiff froth and sweetened to taste ; place in the oven
for a minute or two to brown a little.— Mrs. E. > v ^ ^" ^ne oven

cI.v^h'''^'' JONATHAN.-Fill a pudding dish about half full with thinly-
sliced sour apples, cover with a crust made of a pint of milk, two eggs,
one cup of sugar, butter size of an egg. three teaspoons of baking powder
some grated nutmeg; bake a nice brown, and if fbr tea, turn upside down

a few^mbites -b"h ' ^"^ '"^'"" °" *°^ *"*^ '**"'" ^° *^® °''*" ^°'

of ?h?.!!w!.''° P^^.^^'^G— 0°e quart milk, four eggs, (leave out the whites
of three), three tablespoons of sugar, two tablespoons of corn starch, one
cup of cocoanut and a little salt ; put the milk in a farina kettle to si:ald,

TrLinaS 'a/^u^ ""'''' ^^** ^^^ *«g» *"<^ ""B" ^""^ »tir all into the
scalding milk, add the cocoanut. and pour the whole into a pudding dish •
whip tne three whites dry wilh three tablespoons of sugar and flavEr wi.h

hoTorcold-Mr«T^r °''^' ^^^ P"***''"^ *"*^ ^'^^ * ''«*'^ '''°^"- ^at

nr.t^'^i'' Baxter PuDDiNG.-One pint scalded milk, six tablespoonsful
flour, three eggs.— Mrs. L. D. S. *^

r^l^tZT'''''''' P"^»'^G.-Whites of six eggs beaten stiff, one cup of
powdered suga^, butter size of an egg, melted, two cups of (lour, thr«

cupa of milk, scalded.
L. D. S.

Bake in a quick oven and eat with sauce.— Mrt.

Orange Pudding.— Four sweet oranges, peeled and picked lo pieces
and put in a deep pudding dish with two small cups of sugar.

Put one quiirt of milk, the yolks of three eggs and two dessert spoons-
ful of cornstarch on to boil. Take off, cool it and pour it on the oranges.
Then beat the whites to a stiff froth, add a little sugar and essence of lem-
on, put it over the pudding and place it in the oven until it is of a light
brown color.— Mrs. R. H.

Canary Pudding.— The weight of three eggs in sugar and butier,
the weight of two eggs in flour, the rind of one small lemon.

Melt the butter to a liquid state, but do not allow it to oil. Stir this
to the sugar and finely-minced lemon peel, and gradually stir in the flour,
keeping the mixture well stirred. Whisk the eggs, add these to the pud-
ding, beat all the ingredients till thoroughly blended, put in buttered
mould and boil for an hour. Serve with sweet sauce. — L. L.

Bake Well Pudding.— Two eggs, one cup of sugar, one tablespoon-
ful of butter, three quarters cup of milk, two cups of fiour, two teaspoons
Dunn's baking powder. Beat five minutes, bake in a deep dish lined with
paste and a layer of jam. To be eaten hot.

Sauce for Bake Well Pudding.— One and one-half cups milk,
one teaspoon of butter, one egg, half cup sugar, two teaspoons corn starch,
one lemon, grated. Boil the milk and starch iogether, wheh nearly cook-
ed mix all together.

Railway Pudding.— One teacup granulated sugar, one tea cup flour,
one ounce butter, one desert spoon of baking powder, three eggs, a few
drops of essence of almonds, one small cup of milk.

Grease a cake tin with the ounce of butter, mix the flour, sugar and
baking powder in a bowl, mix the eggs in another bowl with the milk and
flavoring. Stir all quickly together and pour into a shallow tin. Bake in
a quick oven ten minutes.

This pudding should be put in the oven immediately after being
mixed. — Miss Dodds.

Cocoanut Pudding,— Excellent.— Half pound grated cocoanut, one
cup stale sponge cake, crumbed, one cup sugar, one large cup rich milk,
six eggs, two teaspoonsful of vanilla essence. Cream the butter aud sugar,
add bealcn yolks, mix well and stir in the cocoanut. Add milk, cake
crumbs and flavoring last, and stir in the whites of three eggs. Whip the
remaining three whites stiff with three tablespoonsful of powdered sugar
and flavor with vanilla. Before taking the pudding from the oven spread
the meringe over the top. Before the meringe is put on the pudding it is
baked in the oven half tn hour.— L. L.

luce. — Mrt.

ed lo pieces

isert spoons-

the oranges.

:nce of lem-

of a light

and butier,

. Stir this
in the flour,
to the pud-
in buttered

tablespoon -
9 teaspoons
1 lined with

cups milk,
;orn starch,
early cook-

B cup flour,
iggs, a few

sugar and

e milk and

Bake in

ifter being

oanut, one
rich milk,
aud sugar,
ofiiik, cake
Whip the
ered sugar
^en spread
dding it is

Ginger Puddikg.— One teacup suet, one cup bread crumbs, one cup
of milk, one cup molasses, one tablespoon oi ginger, one tablespoon sugar,
one teaspoon baking soda, flour enough to make a nic« ..er. To be
used with sauce.— E. M.

Cabinet Pudding —Three ounces raisins, four eggs, peel of a lemon
grated, one pint rilk, slices of bread md butter, sugar to taste.

• Stone the raisins (best) and ar ngc them over the inside of a but-
tered pudding basin, then nearly fill the basin with slices of bread and
butter, crust cut off", sprinkle grated lemon peel over each slice, add eggs
beaten to milk, sweeten to taste and pour over bread and butter. Let
stand for quarter of an hour, then tie floured cloth over pudding. Boil
one hour and serve with C. P. sauce.

Cabinet Pudding Sauce.— Yolks of two eggs, two tablespoons of
powdered sugar, four or five spoonsful of white wine ; well beat the yolks
and mix with sugar and wine ; simmer over a slow fire for a few minutes ;
stir constantly ; pour around pudding.— B. H.

Westbourne Pudding.— Half pound suet, half pound flour, quarter
pound bread crumbs, two tumblers of plumb jam, one teacup of milk,
half teacup sugar, one teaspoonful of sail, one teaspoon of baking soda.
Boil three hours.

Sauce.— Half pint boiling water poured on half a pot ot red currant
jelly.— Miss T. Toronto.

FANCY DISHES FOR DESSERT.

jBLLv Oranges.— Twelve fine deep colored oranges, one package
Coxes gelatine dissolved in one cup cold water, three cups white sugar,
juice of the oranges and grated rind of three, two cups boiling water
quarter teaspoonful cinnamon.

Soak the gelatine three hours in the cup of cold water. Cut from
the top of each orange a round piece, leaving a hole just large enough to
admit the bowl of a small spoon, or the handle of a larger. The smaller
the orifice the better your dish will look. Clean out every bit of the pulp
very carefully, so as not to tear the edges of the hole. Scrape the inner
skin from the sides with your forefinger, and when the oranges are emptied
lay them in cold water, while you make the jelly. Strain the juice and
grated peel through coarse, thin muslin over the sugar, squeezing rather
hard to get the coloring matter. Stir this until it is a thick syrup, and add
the spice. Pour the boiling water uoon the soaked ffelatino • sHr n«Ar th^
fire until well dissolved; add the juice and sugar, stir all together and
strain through a flannel bag into a pitcher, not shaking or squeezing it.
lest It should be cloudy. Wipe off" the outside of the oranges, set them
close together m a dish, the open ends uppermost, and fill very full with
the warm jelly, as it will shrink in cooling. Set away in a cold place where
there is no dust. Next day cut each in half with a sharp penknifCj taking

A FEW OF

SEWELL'S SPECIALTIES

Which are actually necessary in order to obtain PERFECT
satisfaction in using the excellent RECEIPTS contained in
this VALUABLE BOOK. Use Sewell's Italian Baking: Pow-
der, now before the public over seventeen years. We hare
received most FLATTERING TESTIMONIALS from all
the LEADING ESTABLISHMENTS in our City, besides
endless numbers from PRIVATE FAMILIES, wholspeak of
it in the HIGHEST TERMS.

PURE. HEALTHY. QUICK ACTIHC. ECOHOMICAL

» ♦ «-

We import the finest ((uality of Italian Maccaroni, Vermicelli, Italian Paste,
Nouilles, Etc., that is brought to this country. Try them and see what grand results
you will obtain.

^«»

Always in stock a fine assortment of Thorn Smith's, (London, Eng.,) Fish
Papers, Ham Clips, Pink and White Ham Frills, Dish Paper, Paper Ice Cups,
Fruit Cases, Gold and Silver Cake Bands, also Cosaques and Bon-Bons, in great
vaiiety.

-••♦-

White and Pink Icing Sugars, Pink Sand Sti^ar, Pis-Tachio Nuts,
Blanched Almonds, Etc., Etc.

ITALIAN WAREHOUSE.

SEWELL BROS.

THE WENTWDRTH WAREHDUBE.

39 McNab Street North.

We have just now one of the largest and best assorted stocks of

STAPLE AND FANCY GROCERIES

in the City. We would direct special attention to our
great values in

WE WILL GUARANTEE SATISFACTION.

BUUER, EGGS AND CHEESE, WHOLESALE AND RETAIL,

It is a well-known fact that we lead the trade in this City for No. i Butter.

NEW FRUITS ARRIVING TO-DAY.
If you want the best Baking Powder in the World, try the Gold Dust.

TELEPHONE NO. 91.

Oi H. r»B3HIBIlxElS.

lRFECT
ained in
[ng: Pow-
Wt hare
from all
, besides
;speak of

lian Paste,

grand results

Eng.,) Fish
ir Ice Cups,
)ns, in great

chio Nuts,

. BROS.

lUBE.

:ks of

RIES

RETAIL

i. I Butter.
>ld Dust.

care to sever the skin all round before cutting into the jelly. If neatly
divided the rich amber jelly will be a fair counterfeit of the orange pulp.
Pile in a glass dish, with green leaves around, as you would the reel fruit

This is a beautiful and delicious dish, and easily made. — M. M. F.

Gatean de Pommes. — Boil in a pint of water one and a-half pounds
of loaf sugar till it becomes a rich syrup. Weigh two pounds of apples
after they have been peeled, cored and cut small, boil them in the syrup
with the grated peel and juice of a lemon till they are reduced to a pulp ;
put in a mould. The. following day serve it turned in a glass with custard.
—Mrs. R. H.

Spanish Cream, — One pint of milk set in a kettle of hot water to
boil. Dissolve nearly half box (small) gelatine in a little milk, then add
to the whole the yolks of three eggs and one cup of sugar ; boil, flavor
with vanilla. Remove from fire and stir in the whites very well beaten.
Pour in a mould to cool. — Mrs. R. H.

Charlotte de Russe. — Butter the tin dish well, then line sides and
bottom with " lady fingers " or light sponge cake ; soak one box of gela-
tine in a little milk, whip one cup of cream into a froth, add to the cream
two cups of sugar, then if gelatine is not dissolved put it on the fire a
minute and when cold put into the cream, add the whites of three eggs
and two teaspoons of vanilla and pour into the mould. Set in a cool
place.— L. F.

Charlotte Russe. — One pint of cream, four tablespoonsful sheny
wine, one teaspoonful vanilla essence, one teacup granulated or powdered
sugar, half box gelatine, one-quarter lady fingers.

Trim your lady fingers, and line your mould, after having joined them
together with white of egg. Whip the cream until light, add sugar, wine
and essence. Put the gelatine in a bowl with a little hot milk to melt,
and when melted add drop by drop to the cream, stirring all the time.
Pour the mixture into mould and set in a cool place to firm.

If the lady fingers in mould are not quite firmly closed together, put
the mould in the oven for a few minutes to set. — E. M.

Jelly. — One shilling package of gelatine ; if the jelly stands two days
before being used this will be enough ; if only one a little more may be
put in, especially if the weather be warm ; pour on it three-quarters of a
pint of cold water, after waiting ten minutes add three-quarters of a pint
boiling water. When the gelatine is dissolved add one and a-half pints of
sherry wine, one large or two small lemons, half pound of white sugar
and the whites of two eggs well oeaten, stir the eggs in briskly, bring it
gradually just to the boiling point, take off and allow it to stand a minute
or so before straining, return to the bag a few times the first portion of it
till it runs clear. Half native wine and half sheny makes it a pretty
color, but if all sherry is used it may be darkened by a little burnt sugar
if preferred.— Mrs. F.

Telephone 610. Telephone 610.

B. B. & WH. J. BALLENTINE,

DEALERS IN

WINES AND LIQUORS.

No. gy and gg James Street Souths

HAMILTON, ONTARIO.

Sole Agents for Wilson's Belfast Ginger Ale.

Butter and Eggs a Specialty.

GOODS DELIVERED TO ANY PART OF THE CITY,

Best Brands of Pastry Flour Al-
ways ON Hand.

SPECIAL ATTENTION TO TELEPHONE ORDERS.

610.

INE,

31/V^

Lemon Jelly. — Pour one pint boiling water on hal box gelatine,
add juice of one lemon, two cups sugar when nearly cold, strain it, add
the whites of three eggs beaten stiff, then beat all well together and pour
into a mould ; take yolks, one pint of milk, one teaspoon corn starch and
make like soft custard ; vvhen the shape is cold pour custard over it. —
E. J. F.

Orange Souffle. — Peel and slice six oranges, place in a deep glass
dish a layer of oranges, then one of sugar, alternately, until all the oranges
are used ; set aside for two hours ; make a soft boiled custard of the yoiks
of three eggs, one pint of milk, sugar to taste ; flavor with grated orange
peel, pour over oranges when cool.

Icing. — Beat whites of two eggs to a stiff froth and sweeten.-
A. V.

-Mrs.

U^A,

3r Ale.

ilty.

rv.

R Al-

PRESERVED FRUITS.

Vegetable Marrow Preserve.— Take one large marrow, peel and

core It, cut mto
over night.

large pieces, sift some sugar over it and allow to stand

RDBRS.

In the morning cut the marrow into pieces an inch or more thick, put
into preserving pan with one ounce whole ginger bruised, quartei: ounce of
Cayenne pods (tied in muslin bag), the rind and juice of two lemons.
Boil for twenty minutes, or until the marrow is perfectly clear. — L. L.

Brandied Peaches or Pears, Very Nice. — Four pounds of fruit,
four pounds of sugar, one pint best white brandy. Make a syrup of the
sugar and a quart of pure water. Let them come to x boil, then put the
pared fruit iiito it, and let it boil for five minutes. Having removed the
fruit carefully with a perforated ladle, let the syrup boil fifteen minutes
longer, or until it thickens well. Lastly, add the brandy, and then take
the kettle at once from the fire. Pour the hot syrup over the fruit, put in
glass bottles with wide mouths, and seal up tight. If, after taking the
fruit from the fire the first time, a reddish liquor oozes from it, drain this
off before adding the clear syrup. — ^Mrs. R. H.

Bitter Orange Marmalade, — Take one dozen and a half oranges
and four lemons, cut them in two, take out the insides and boil the skins
till soft enough for a pin's head to go easily through ; meantime carefully
separate the pulp from fibres and seeds, putting them into one quart of
cold water, which strain off when required for boiling ; cut the skins (when
boiled enough) into visionary slices, throwing away the soft inside scooped
out with a spoon ; now take the quart of water strained, and one pint of
the boiling bitter water and add to these the pulp and slices along with one
pound of sugar. For the cold water, one pound and a-half of sugar for
each pound of fruit ; boil steadily for half an hour. Be sure to tiUce the
top off carefully as some of the pulp resembles chaff. One dozen and a-
half oranges, weighing about five pounds, four lemons, one quart cold
water, one pint bitter water, eight pounds sugar.— E. M. T.

Orange Marmalade.— Nine bitter oranges, three sweet, four lemons,
cut across the grain in the thinnest possible slices, take out the seeds and
my the slices m four quarts of cold water for thirty six hours, then boil
qulc^-ly for two hours, add eight pounds of sugar and boil again for two
hours or until it jellies.— C. B. W.

Orange Marmalade.— Three lemons and fifteen oranges, (sweet),
cut very fine and soak twelve hours in four quarts water, boil two and a-
ha^ hours, then add nine pounds white sugar and boil an hour longer.—
J. t.

PICKLES.

Cucumber Pickles.— For Six Hundred small pickles, make a brine
s.rong enough to bear up an egg and pour over them hot, let them stand
iwenty-four hours, pour oflF, rinse and dry the pickles. Take vinegar en-
ough to cover them, add one ounce of alum and pour over them hot and
let stand again twenty-four hours. Pour off, take fresh vinegar heat with
one-half pint white mustard seed, one tablespoon cloves, one ounce celery
seed, ciannamon and a little horse radish, a piece of green ginger, four
green peppers, pour hot on the pickles.— S. W. W. & e ^

Pickled Peaches.— Four pounds sugar to one pint of vinegar, boil
with spices to a syrup, then pour over peaches and let stand till next day.
pour off syrup, add little more sugar, boil and pour over peaches unti
heated through. —Mrs. G. M. ^^ r

East India PiCKLKs.-One half peck of sliced green tomatoes, one
halt peck s iced white onions, twenty-five small cucumbers, two cauli-
nowers cat In small pieces, sprinkle salt over these plentifully, let stand
twenty.i:»ur hours and then drain well. Mix one half cup of grated horse-
radish rcoi; with half an ounce of turmeric, half an ounce each of ground
cinnamon and cloves, one ounce ground pepper, one pint ground mustard
seed, one pint of brown sugar, two bunches chopped celery ; put this
mixture into a porcelain kettle in layers with the vegetables, cover with cold
cider vmegar and boil slowly for two hours. The turmeric gives the
pickles the yellow color peculiar to East India pickles, and in taste and
appearance they cannot be distinguished from the genuine.— Mrs. E. Z.

Tomato Catsup.— One bushel of tomatoes, boil till soft, squeeze
through a sieve, add half a gallon of vinegar, one pint and a-half of salt,
two ounces cloves, one-quarter pound allspice, one-half tablespoonful of
Cayenne pepper, three tablespoonsful black pepper, five heads of garlic,
skin and cut fine, mix all together, boil till reduced one half. Spices all
ground except black pepper. This catsup will not ferment when opened.
— Mrs. III. Z.

CHOw-CHOw.r— Three hundred small cucumbers, eight large green
peppers, three small heads cauliflower, two quarts small onions, one root
of horse-radish. Put this mixture in a brine until next day. Take out
and drain three hours, then sprinkle in a quarter pound each of black
and white mustard seed.

four lemons,
le seeds and
rs, then boil
ain for two

;es, (sweet),
I two and a-
ar longer. —

ike a brine
them stand
vinegar en-
im hot and
r heat with
Lince celery
inger, four

inegar, boil
11 next day,
aches until

latoeS; one
two cauli-
^ let stand
ated horse-
of ground
d mustard
; put this
r with cold
gives the
1 taste and
•s. E. Z.

t, squeeze
alf of salt,
poonful of
I of garlic,
Spices all
n opened.

rge green

, one root

Take out

1 of black

For the dressing take two gallons of vinegar, one teaspoonful of
Cayenne pepper, one-half ounce termeric powder, a quarter pound of white
ground pepper, scald this and pour while hot over the pickles : when cold
add half pmt prepared mustard.

Slice the horseradish, divide the cauliflower, and do not use any but
small cucumbers and leave them whole.— Mrs. R. H.

Tomato Catsup— will keep for years.-BoII half a bushel of
tomatoes until soft, force them through a fine sieve, add one quart vinegar
and half pmt salt ; put two ounces whole cloves, two ounces whole all-
spice, one tablespoonful black pepper, half ounce Cayenne pepper, six
onions together m a muslin bag. Boil all together for three hours. Bottle
when cold.— Mrs. R. H.

Spiced Plums.— One peck plums, one and a-half pints vinegar, ten
pounds sugar, two tablespoons ground cloves, two tablespoons ground all-
spice ; stone the plums, allow the vinegar to dissolve the sugar, when it
boils put m the p'-mis. Boil from one and a-half to two hours, stirring
very often. After it has cooled one hour put in the spices.— Mrs.!. A. S.

Ripe Tomatoes —One peck ripe tomatoes, one quart onions cut
fine, one pint vinegar, one pound brown sugar, one ounce each of mustard,
allspice and cloves, three red peppers, salt to taste. Boil two and a-half
hours. — S. W. W.

Chili Sauce.— Peel and cut in pieces nine large tomatoes and four
onions, add four cups vinegar, one pound sugar and spice, salt, pepper,
allspice, and a little ginger and nurmeg. Stew it for one hour.

Chili Sauce —Thirty large ripe tom^itoes, four red peppers, eight
onions, two teacups good vinegar, three tablespoons salt, two teacups
sugar; chop onions and peppers, slice tomatoes after peeling, boil together
one hour, then add vinegar sugar and salt and boil a few minutes loiiger.—

Governor Sauce,— Slice one peck of green tomatoes, sprinkle a cup
of salt over them and let them stand until next morning. Drain off the
liquor and put the tomatoes in a preserving pan, cover with vinegar, add
one cup brown sugar, one cup ot grated horse-radish, four large onions
and SIX green peppers chopped fine, one teaspoonful each of cloves, cin-
namon, allspice, white pepper, simmer until soft and keep air ticht — E

M. E. r o .

rake unc peck of tomatoes and six red peppers.

boil one hour, then strain through a colauder. To this add one and three!
quarters ounces black pepper, one ounce ground allspice, one-half ounce
ground cloves, two onions chopped fine, salt to taste ; when boiled to a
proper consistence add quarter pound mustard, and, if liked, half pint of
vmegar, then boil all together. A little curry powder is an improvement,
and It IS just as good without vinegar.— Mrs. C. S.

/ /

CANDIES.

BuiTER Scotch.— One cup sugar, half-cup of water, one teaspoonful
Of Vinegar, buttet size of a walnut. Put the sugar and water in a kettle to
boil, add the butter and vinegar and let all boil twenty or thirty minutes,
when done add flavoring, if desired (vanilla is best), and pour into enough
buttered tins to have the candy not more than one-fourth of an inch thick,
and when partly cold mark off into butter scotch strips,— B. H.

Walnut Creams.— White of an egg, cold water,, powdered sugar,
vanilla, make the cream same as for chocolate creams, but mould into
balls instead of cone shaped forms ; have ready a quantity of nice english
walnuts, which should have been cracked so carefully that the meats will
be entirely whole, do not set the balls away to cool, but press two halves
of the walnuts on two opposite sides of each ball while warm.

Chocolate Creams— White of an egg, cold water, powdered white
sugar, vanilla ; beat in a bowl the white of one or more eggs, (according
to the quantity of cant, /ou desire), and add to it an equal amount of
cold water; add to this enough very fine powdered confectioners' sugar to
form a mixture stiff enough to mould into cone shaped forms ; set them
on waxed paper away to harden, and when ready cover with chocolate
(which should have been broken into pieces and melted in a basin set in
hot water), by dropping in the cream balls and turning them over until
they are thoroughly covered, fish them out with a long pin.— B. H.

Chocolate Caramel.— Half pound chocolate, one cup molasses,
one and a-half cups sugar, butter size of walnut, one cup boiled milk
Boil until It hardens in water.— Mrs. L. D. S.

Sugar Candy.— Three cups sugar, one cup hot water, half cup of
vinegar, three-quarters teaspoon cream of tartar ; worked and spread out
thm. — Mrs. L. D. S.

Russian TAFrv— One teacupful of cream, one and three-quarter
pounds soft white sugar, two teaspoonsful vanilla ; Boii from half to
three-quarters of an hour.— E. T.

CocoANUT Tablet.— Two pounds white sugar, four ounces grated
cocoanut, half teacupful water or milk of nut ; put on the sugar with the
water, stir to a good boil and boil one minute, let it settle and skim, then
boU till ready, when nearly so put in the cocoa and stir.— E. T.

Cheese Omelet. -One cup milk, two eggs, pepper, salt and a Uttle
butter, cover bottom of dish with grated cheese and bake in a hot oven
for at least twenty minutes. Bake like a custard.— Mrs. James C.

y^%r

le teaspoonful
in a kettle to
lirty minutes,
r into enough
m inch thick,
H.

rdered sugar,
mould into
' nice english
le meats will
s two halves

wdered white
I, (according
il amount of
lers' sugar to
IS ; set them
th chocolate
basin set in
n over until
B. H.

ip molasses,
boiled milk

half cup of
spread out

hree-quarter
om half to

aces grated
;ar with the
1 skim, then

and a little
I hot oven
C.

Cheese OMELEx.-One cup bread crumbs'*lfery dry and fine two
scant cups of milk, fresh, half pound of dry old cheese grated? three e«s
whipped very light, one small tablespoonful melted bStter, pepper and
salt apmchofsoda disolved in hot water and stirred into'^TemiUc
soak the crumbs m the milk, beat into these the eggs, butter seaso^ na
and lastly the cheese, butter a baking dish and poS ^nto it strew S^
£rlTer^e°aVot:::LSrltY;" "^'" ' ^"'^' °^^'^' ^"^^ ^^"^^'^

Esthetic Eggs.— Boil hard six fresh eggs, take shells off carffniw
put eggs in cold water a few minutes to prefln't burning blue, cut each
egg m half cut little off the end of each to make them stand fi'm
i^i ''^'^/°''^s m a bowl and mash smoothly with a little cream or but S'
add half as much stale bread, mix with chopped p 'sley%inegTr saU and
mustard, add nutmeg if preferred, {/ ^MnZn'sno^ aLmTr^^;^^^^^
the m.x.ura into the cavity of the egg. filling it up high to loonkracorns
garnish with parsely or celery and serve on lettuce leaves

let it holi't'ln h.r^''^ ''"• ^ ""'^^ '"'"'• ^""''' ^'^'■^'^e" *5'h corn starch,
let It boil well before pouring over the acorns. Serve at once • the eeas
may be prepared m the morning for tea. This sauce is very hot warms
them sufficiently. A very pretty dish.— Mrs. R. H.

Egg Nests on ToAST.-For six r-sts use half a-dozen eggs half a
teaspoonful of salt, one tablespoonful . d a half of butter anfsx smaU
pieces of toast. Separate the two parts of the eggs, putting the whitesTnto
a bowl and keeping the yolks whole by letting them remfin in the ha f
shells until the time comes for using them. Put the salt .<Jth the whhes
and beat until a stiff froth is formed. Toast the bread and after diptine
the edges ,n hot water, spread the slices with butter and place them oif
tin sheet or pan. Heap the whites of the eggs on the toa ? rnak?a de
pressionm the centre of each mound and drop the whole yolks into the
hohows. Race the nests in a moderate oven and cook for three miLutes
Serve immediately on a warm dish.— Miss P. minutes.

n„in^,HH f'" OMELET.-One dozen apples peeled, cored and stewed to a
pulp, add four eggs well beaten, one ounce of fresh butter and a half pound
uJ^aTI' Jemon peel according to taste; mix well and put into a well

^^t'f tu^' '^'^'' ^'f^^ """'^^ '^^^^y o^" the top. bake t Use for
dessert with cream and sugar.— Mrs. N.

ter nf^rf n/lT^^'~y°^'''' °^ '^° '^^'' ''^'^^^ °f ^^ree. half ounce but-
S;.; ^° ,f^*' o°e teaspoon sugar, small teaspoon vanilla : separate
whites and jolks, put the yolks in a bowl with sugar and van 11a, bSS
like cream, add the whites after beating them to a stiff froth nut 7 JnrK
of salt in the whites while beaung ther!, ludt in a frying oan^hLf ounce

on th^T'^f r.^"'' ^^ '^J^y^'^ ^"y "g^^t'y, pourimofhfpan and leave
on the top of the stove for a mimu*. »k<.« ^i :_ ^l. " r _ ^

minutes.— S. D. R. ' *'''" ^'""" ^' '""= "^'^^ ^o'" ^"^

«i h.m^^h^''^° EGGS.-P!ace an iron spider upon the fire, put in a piece
of butter the size of an egg and a large cup of Vieet milk, break six ee^!
in a small bowl, cut the yolks with a tpoon^ and pour them S the Sfk

4»

and butter, and stir a iTflTe so that they may present a marbled appearance:
add salt to taste, as soon as the mixture begin, to thicken on the bottom
of the spider scrape off with the side of the spoon and continue to do so
until the whole mass is thickened, then turn into a dish quickly, sprinkle
over It a little pepper, and serve at once.— E, A. W.

Omelette Fried.— Six eggs beaten very light, the whites to a stiff
froth and tne yo ks to a smooth thick batter, add to the yolks a small cup
of milk salt, lastly, stir in the whites, have butter hissing hot in the pan.
pour in the mixture and set i^ over a clear fire, do not stir it, but slip a
broad bladed knife under the omelette to prevent its burning, when done
turn on a hot platter and serve at once.— C. H. B.

■^

anSCELLANEOUS.

Lemon Shirbet.— One quart sweet milk, nearly one pound of white
sugar, dissolved in it. (cold.) Put into the freezer, and when half frozen,
put in the juice of five lemons, and the whites of three eggs, beaten to a
froth, then freeze like ice cream.— Mrs. C. Y, C.

Soft Soap.— Eight oun ;es borax, eight quarts water, .ne bar soap,
one tablespoon salt, cut the soap into water and boil.— Mrs. M. M. F,

Pickle for Curing Hams and Beef.— Eight ounces of crude
saltpetre, eight pounds of salt, one gallon of New Orleans molssses, eight
ounces of baking soda. Take a three gallon vessel, put into it the salt-
petre, pour in two gallons of boiling water, then add the soda, then the
molasses ; stir thoroughly ; to this add three gallons of cold water, stir in
salt until it will bear a potato the size of an egg; if this does not make
sufficient quantity add brine same as above until the meat is covered
Lay hams rind side down and turn them once in ten days. Let beef for
drying remain in the brine fifteen days ; hams from thirty to thirty-five
days before smoking. Wash the hams in warm water when taken from
the brme. — J. W.

■ Water Gruel.— One tablespoonful of oatmeal, boil in three pints
of water until Ane and smooth, then take off the fire and let it stand and
settle, pour into a bowl and add sugar and nutmeg to taste , serve it up
hot with toast or crackers on a soup plate.— C. H. B.

Junket.— Put warm milk into a bowl, turn it with rennet, then put
scalded cream, sugar and nutmeg on the top without breaking the curdT

Hop Bitters.— Four ounces hops, two ounces mandrake root, two
ounces dandelion root, two ounces buchu leaves, one imperial quart
whisky, half pound rock candy. Get the herbs giound and put two or
three quarts of watci o« them and steep one day and night by slowly
simmering on the back of stove, then strain, when cold add the whisky
and rock candy, the latter to be dissolved in as little water as possible.
You should have from three pints to two quarts of liquid before adding
whisky. Take one tablespoonful half an hour before each meal. - Mrs F

:d appearance;
)n the bottom
tinue to do so
ickly, sprinkle

hites to a stiff
cs a small cup
ot in the pan,
it, but slip a
g, when done

)und of white
n half frozen,
i, beaten to a

<ne bar soap,
tf. M. F.

es of crude
classes, eight
it the salt-
•da, then the
water, stir in
es not make
It is covered.
Let beef for
to thirty-five
taken from

three pints
it stand and
, serve it up

et, then put
: the curd.

ke root, two
perial quart

put two or
t hy slowly

the whisky

as possible.

:fore adding

Jl.-Mrs. F.

SOME RULES FOR ROASTINg, BOftlNg & BMINg.

beef. """ ^°''"""' ""=*"■ -0°« ".>'•"•« of a- hour for each pound of

ducj„"gx:T:en^^vf[rfiTs„r" '•""■ ^p*^ "■'*=•>-

Veal and while meats require longer lime than beef or mutton.

wa.erfX-bo'SS'gToralet minut!^ flVlT 2'™".^^ P"' '" "-""8
to rimmer. Meat to be iTad^SMn J ^ f "" ''»* '"^ allowed

All meau while boilbg rhS/^rcaJSylffm^ P"' """ "'" "'"•

.llow^oltatrumSVnder" aS oSe h^'f ""•,"«■" J° "■= "»"■ '"»
from twenty to thirty minutes. °" ''' ' "*'«' f""'' Chickens

thoroughly whileboii;;!"'"""' '' """ ''°' '"'" "P'" *"" '"" ^n-""*

of fish,ldtoil r' pSf. "'"• ""°** ""•"' "*"' ■""■"'« 'o ^x^h PO"»d

ing porn:'lhe*,re°.hen3; t seJv ™'"' """ ""^ "^ -^'d boil-
Vinegar and salt added to the water i, an improvement

-ith rSX «U aSej"""" "' """""" """•I" •« P"' in boiling water

«.d n-« S;Td!!ng"'?Prh'rbc2lSi"'iSSP''' ™ '" ^'«°« ~'"
out of the pot dip it imo a basii of ™h »..P ''L"8J »' =«>" »» " «mes
no. adhere to it. Time • from ^hree "tlf fZ W *' ** " ""'»"' "">

ThisSnT^^rt^tdTdte .?a"i"'"'""r'if '"'""^ l-ot.
seconds if it gets (irm and ad=fra„ •. ■^" P'"* "' bread for a few

.«d Should A puce's ^Slfottl Sp"r '4 l^^it^Lf^^^^ '"

— — — * _

-^WEIGHTB AND MEASURES.^

Two cups of sifted flour weighs. .

One Dmt of sHi/^A flr.iir -.-:~L_ One nmmH

One pmt of white sugar weighs. ^°® pound.

Two tablespoons of liquid. . . ^'^^ pound.

Eight teaspoons of liquid. . . . , * ^^^ ounce.

One gill of liquid ^'^^ ounce.

One pint of liquid : ^o"' ounces.

Sixteen ounces.

PAGE.

Breakfast and Supper Dishes

' 12

Cakes

Candies

-. 40

Eggs

Fish ^

Fancy Dishes for Dessert

Meats

Miscellaneous

Puddings and Pies ,

Preserved Fruits

Pickles ^l

• 38

Rules for Roasting, Boiling, Baking, etc 4,

Sauces

: II

Soups

Salads

Weights and Measures

Vlwayv .^^i
?ANCY D
o be found

STA]

Cottons, '.
ings, Table ]
Ducks, Drill

FANCY

' This beini
iepartments
iortment will

In Silks,
fforth, represi

In this <j
[Our trade is 1

In this (
ids empioy

This depi
by experts of]

PAGE,
, ..I»
...18
. ..40
..40

• 3

•35

.. 6

..4a

..36

■37
..38

•43
. .11

. . 3-
.17

•45

WEST ENd DRY BDDDS HCUBE,

»♦■>■■■

.RKerr&Co.

34 KING STREET WEST, '

Uways _'p on hand one of the best assorted stocks of STAPLF and
^ANCY PRY GOODS. MILLINERY. MANTLES and COSTUMES
[o be found in Western Ontario.

" «♦'»

STAPLE GOODS.

Cottons, Prints. Sheetings, Shirt-
ings, Table Linens, Towels, Denims
lOucks, Drills, Etc, Etc.

FANCY DRESS COODS.

This being one of the principal
iepartments in the house, the as-
sortment will be found splendid.

DEPARTMENTS.

HOSIERY and GLOVES.

Rouillon Kid Gloves in a, 3, 4,
and 6 Buttons.

Gent's Kid Gloves.

Ladif V and Gents' Hosiery and
Underclothing in variety.

Ribbons, Laces. &c., &c.

Smallwares in great variety.

SILKS AND VELVETS.

In Silks. Satins, and Velvets we keep a stock of over lo.oco dollars
Morth, representing every new idea as they appear in the French Markets.

MILLINERY.

lour ^t t:^^' " "' " acknowledged authority in Hamilton.

DRESSMAKING.

In this department we acknowledee no annerJnr /^»i„ «-=*_.._.
lainds eoaployed. " ' ""'

MANTLES.

by experts of known abiUty. Try us for your mantles. "*»»8«»

ROBERTxDUNGANx&xGO.J*'

ZoT. ^ames and :?vi:arlcet Streets, ''■'

HA«tLTON. ♦ ♦ Ontario. 5

■ ' . i

Books. Standard and Miscellaneous Books, Maga-

zines, etc., Bibles, Prayer Books, Hymn Books J
School and College Text Books.

Stationery, staple, Commercial and General Sta- \
tionery, School Stationery, etc. , L

Account Books. We manufacture every descrip.
tion of Account Books, Memorandum Books,
Pass Books, etc.

Importers of Photograph Albums, Autograph Album.
Wallets, rocket Books, Purses, Ladies' ani
Gents' Card Cases, Velvet Photo, Frames, etc.

Wall Papers. Our stock of Wall Papers, Dade S
Decorations and Borders is the largest and best |
selected in the Province. *'