CAKE

SECRETS

CARNOL LIMITED

40 ST. URBAIN ST. MONTREAL, P.Q.

cfcblU»f

A LL the Cake Recipes in this
booklet call for the use of
4 ‘Swans Down Flour”. All Recipes
tested and approved by Mrs. Helen
R. Farquhar, Cake Specialist and
Director of Domestic Science De-
partment, Igleheart Bros., Evans-
ville, Ind. We are indebted to this
firm for giving us permission to use
these recipes in full.

CAKE SECRETS

A Complete Description of What They Are

\ J

How did you make that beautiful cake?

How often you hear this question asked at a luncheon or a dinner where
delicious homemade cake is served. And although the hostess usually ans- 0
wers her guest in a general way, you’11 notice she seldom tells those “Cake
Secrets.”

It has taken many years to find them out. First of all, remember there
are only two kinds of cake — butter cake and sponge cake. Every cake
is a variation of one of these two; every cake begins by being a butter or a
sponge cake. Accordingly, we have made a division under these two head-
ings in this book. The basic recipe for butter cakes is on the opposite page,
this being a plain white cake. From this basic recipe all butter cakes can
be varied, as shown on the pages next following. Likewise, will be found
basic recipe for sponge cakes, and its variations immediately after.

Learn to make these two fundamental cakes, the simple form of butter
cakes and that of sponge cakes, and it is easy to make any variation of either.

Right here we want to call your attention to a fact which, in our opinion,
is not generally understood — homemade cake is a real food. Bread has
long been a synonym of food, and as cake is refined, sweetened, and flavored
bread, there is no question as to the place cake takes in the dietary. Gene-
rously represented in most cakes are the food elements from which our meals
are chosen — the protein in eggs, milk, and flour, the carbohydrates in the
flour and the sugar, the fats in the milk and butter, the minerals in the eggs
and the milk.

Because of its high nutritive value, cake is most desirable at a meal
that lacks hearty food in the form of meat or fat or their equivalents; but
as sugar satisfies hunger almost instantly, cake should be eaten at the end
of a meal.

For perfect cake, select only the choicest materials. Let the flour,
the foundation of cake, be the best adapted for cake making. Some flours
contain a large proportion of the elements essential to bread; others are
better adapted to cake. Such a flour is found in Igleheart’s Swans Down
Cake Flour. With this flour as a foundation, and by following the recipes
in this book, anyone can make a perfect cake.

Besides recipes for cakes, we have included recipes for plain, flaky, and
French pastries in this book. Pastries, like cakes, require only good mate-
rials and a little care in the making to insure delicious results. All recipes

In this book oall for level measurements unless otherwise stated.

REGULATION BUTTER CAKES

This is the simplest form of butter eakes, known as Plain White
Cake. If you have never made a butter cake, try this recipe first.
From this recipe you can make a variety of butter cakes by adding
any of the variations that follow, or by using any of the Icings and
Fillings, or by baking in different-shaped pans.

INGREDIENTS

All level measurement!

H cupful butter

1 cupful sugar

2 cupfuls S. D. Cake Flour

3 level teaspoonfula baking powder
3 egg-whites

2/3 cupful milk
1 teaspoonful flavoring extract

METHOD OF MAKING

FIRST MIXTURE : Beat or work the butter

with a slitted wooden spoon until it has a
whitish appearance around the edges. Then
gradually add the sugar to the butter, beat-
ing the mixture meanwhile.

SECOND: Sift the flour, measure, add bak-
ing powder, and sift three times.

UTENSILS

For Plain White Cake
and its Variations

Round-bottom earthen mixing bowl

Slitted wooden spoon

2 bowls for egg beating

Egg beater, Dover

Wire whip

2 measuring oups

Flour sifter

Teaspoon

Pan, 8x8 inohea, 2 in. deep
10 small fluted tins or
2 7-inch layer-cake pans

THIRD: Beat the egg-whites until very
light and fluffy. Dry-beaten egg-whites
make a dry cake. Use a wire whip, which
leaves the eggs moist.

To the creamed butter and sugar add
alternately the 2/3 cupful of milk, and the
flour with the baking powder (the second
mixture above). Now thoroughly beat the
entire mixture until smooth. Add flavoring.
Then fold in the egg-whites (the third tnixture
above). Do this carefully with a wooden
spoon, so as not to break down the air cells
in the beaten egg-whites.

Grease a pan, 8x8 inches, sift a little flour over the grease, tap the pan
on one edge to remove the superfluous flour, or fit a piece of wrapping paper
to the size of the baking pan, and let the paper hang over at two sides. Grease
thoroughly. When baked, the cake can be lifted from the pan by the ends
of the paper. Put the batter into the pan and let bake about 35 minutes.
Have the heat moderate until the cake has risen, then have strong heat until
three-fourths of baking time, then gradually reduce the heat.

SPRING CAKE (using egg yolks only).

Vi cupful butter or substitute 3 cupfuls SWANS DOWN CAKE

Grated rind 1 orange FLOUR

1 cupful sugar teaspoonfuls baking powder

4 egg yolks, beaten light 1 cupful milk

34 teaspoonful salt }/% tsp. orange or lemon extract

Cream the butter. Add grated orange rind to the sugar and gradually
add to creamed butter, creaming mixture well. Add egg yolks beaten until
light. Sift flour, measure, add baking powder and salt and sift again three
times. Add flour and milk alternately to the first mixture, beating hard
after each addition. Next add flavoring extract. Bake in two layers in a
moderate oven 6r in a loaf tin in a rather slow oven, and when cool ice with
a white frosting and decorate with candied violets. using citron to form the
leavps and stem

ANJSM1A

In Anemia and ail run down conditions — a good tome is essential —
&a something must be taken to promote proper assimilation and bring the
flow of rich blood back to normal.

. o

Says i Merits of CARNOL should be made known to everyone. —
After months o{ illness, has not had a sick day In a year. She gives
thanks to CARNOL.

New Westminster P.O.,

New Westminster, B.C., April 23, 1924

Gentlemen : —

I am taking this opportunity of thanking you for the wonderful benefits
I have received as a result of taking your unequalled medicine CARNOL. A
year ago, when I started taking CARNOL, I was just recovering from a ner-
vous breakdown. As I had always been weak and anemic, recovery was
slow. I decided to take a medicine of some kind, and consequently, I went
to Mr. Davis, the local druggist, and he recommended CARNOL. That is
a year ago now, and it has been an unusual year for me. I have not been
ill for a day, and all as a result of taking CARNOL.

Several of my friends have taken CARNOL and have all benefited from,
its use. Personally I would not be without it, and my family agrees with
me that it is the best medicine I have ever taken, and I have tried a great
many.

As for making the merits of CARNOL known, 1 would remind you that
“it pays to advertise.” Many of the people to whom I have recommended
CARNOL have not even heard the name, much less been acquainted with its
merits. An attractive drug-store display, a well worded newspaper adver-
tisement, or a striking poster, would do much to acquaint people with
CARNOL. Most people would try anything once — and thay would buy
CARNOL again, once having tried it.

Wishing you a well-deserved success, I remain,

Yours truly,

(Miss) A. OHLSON.

Cornwall, On!., Feb. 14th, 1924.

Dear Bir*:—

I have had a headache for over 3 years and I’ve taken all kinds of me-
dicine, and they don’t seem to do me any good. One day, my neighbour
was over and she told me about CARNOL, and I did so, ana I took 1 bottle,
and I never had a headache for a week, so I got 3 or 4 more bottles, and 1
never had a headache since. I think your medicine is very good, and I’m
very glad I tried your medicine. I thank you very much. If I get the
headache again, I will get 2 or 3 more bottles. I think this is all.

Hoping you will have good luck with ypur medicine.

Yours truly,

From (Sgd.) Mrs VIOLA TYO,

Cornwall, Ont. (Box 1181)

P.tSL — i thank vou for your medicine

VARIATIONS OF REGULATION BUTTER CAKE

MARBLE CAKE. — Follow the recipe for Plain White Cake. Divide
the mixture and leave one half plain; into the other half beat 2 squares
(ounces) of melted chocolate, Y teaspoonful of ground cinnamon, Y tea-
spoonful of ground cloves, and Y teaspoonful soda. Put the two mixtures,
alternately, by the large spoonful into the tin. Do not stir, but smooth over
the top. On the mixture may be set 15 marshmallows in three rows, sprink-
ling the surface with 3 tablespoonfuls granulated sugar and Y teaspoonful
cinnamon. Bake about 35 minutes. Serve cut in squares, a marshmallow
on each square. This finish obviates the use of icing.

NUT CAKE. — Bake Plain White Cake in 2 layer-cake pans — sprinkle
1/3 cupful of chopped nut meats and 2 tablespoonfuls of granulated sugar
over the top of one layer of the batter after it is in the pan. When the cake
is baked, use the cake with the nuts for the top layer and put the layers
together with a boiled icing.

GOLD CAKE. — Follow recipe for Plain White Cake, except to add 3
egg-yolks to the first mixture of creamed butter and sugar, and to omit the
egg-whites of the third mixture.

ALMOND CAKE. — Follow recipe for Plain White Cake. Dispose
\ he mixture in two square layer-cake tins. On one cake set blanched and
halved (split) almonds in rows, letting one edge of the half nut emerge from
the cake, sprinkle with 2 tablespoonfuls of granulated sugar. Bake about
20 minutes. Use the layer with nuts for the top, put the layers together
with boiled frosting to wliich Y cup of chopped almonds and Y teaspoonful
of vanilla extract have been added.

FIG CAKE. — Follow recipe for Plain White Cake, except to bake in
two layer pans. Put the layers together with Fig Filling and finish the top
with Confectioner’s Icing.

JELLY CAKE. — This cake can be baked equally well in loaf, layer,
or cup cake form, and can be enlarged or reduced by doubling or halving
the ingredients.

Follow recipe for Plain White Cake, except to bake in two layers (in
layer pans). Put the layers together with fruit Jelly (currant, apple, quince,
etc.) and sift confectioner’s sugar over the top or cover with Confectioner’s
Icing.

CHOCOLATE CAKE. — Bake Plain White Cake in two layers, put
Chocolate Frosting between the layers and over the whole cake.

LADY BALTIMORE CAKE. — Follow recipe for Plain White Cake,
except to bake in two layers. Put the layers together with Lady Baltimore
Filling and cover the whole cake with Boiled Icing.

CARAMEL CAKE. — Follow recipe for Plain White Cake, except to
bake in two layers. Put Caramel Icing between the layers and on top of
the cake Or bake in m sheet and spread the icing over the top.

SUFFERED UNKNOWN AGONY FOR ELEVEN MONTHS.—
EVERY WOMAN SHOULD READ THIS.

Westville, N.S., April 26, 1924.

CARNOL, Ltd.,

40, St. Urbain Street,
Montreal.

Dear Sirs: —

I wish to make an open statement of the benefits which I have received
from the use of CARNOL.

I am forty -five years old and for eleven months or bo, I have suffered
from agonies unknown. I was under the care of three physicians, including
a specialist, and also a nurse for part of time. It seemed that I was suffering
with so many ailments, which so many women suffer at my age, and which
it is not necessary for me to state here, including neuralgia, ague, rheumatism
"and pleurisy with enlargement and leakage of the heart, that they did not
know just what treatment to give me. I was so weak and helpless that I
could not walk across the room without help, and was so discouraged that
I had given up all hopes of life.

You can imagine what the cost of medicines and doctors bills amounted
to all those months up to the time I received your Booklet thro’ the mail
advertising CARNOL and altho > it was the first time I saw it advertised,.
I decided to give it a trial with little faith as all other medicines had failed.
I sent an order for one bottle, and before I had it finished taken, I felt a
great change which gradually improved more and more that when 1 had it
all taken, I felt so much relief that I lost no time in sending an order for-
three more bottles, and am now on my last bottle, and if I receive as much
benefit from four more bottles as I have from these four, I will be a new
woman. As I have gained so much strength that I am now able to get around
the house and can help a little with household duties.

Words alone cannot express all the good that this wonderful tonic has
done for me. So I give you authority to use my name as a true testimonial:
in advertising CARNOL, so that any one who suffers like I have suffered
may write to me for proof of the results which I have obtained, and I amt
sure they will not hesitate in giving it a trial, and they will never regret it
Moreover, I want to see it more widely advertised so that it will meet the
eyes of everybody. I myself, am telling and recommending it to all my
friends.

Yours for success,

P. O. Box No. 294 , (Signed) Mrs. Mark SEXTON

Slow oven
200-3000 F
Fruit cakes
Thick loaf cakes
Angel cakes
Sunshine cakes

BAKING HINTS AND CAUSES OF CAKE FAILURES

OVEN TEMPERATURES FOR BAKING

Regulation Sponge cakes

Baking Powder Biscuits
Cookies

Cup Cakes and Muffins
Layer Cakes

Moderate
300-3750

Medium size cakes
1 to inches
thick

Cup cakes

Hot

375-425°

Thin layer cakes
Biscuits
Cookies
Pastry

Very Hot
425-500°

Meats

Puff Paste, eto.

TIME TABLE FOR BAKING
12-15 minutes Thick Sheet Cakes 30-45 minutes

12-15 “ Regulation Sponge or Angel Cakes 45-60 “

25-30 “ Loaf Cakes 45-60 “

20-30 ** Pound and Large Fruit Cakes 1^-3 hours

CAKE MAKING AT HIGH ALTITUDES

For making cakes at high altitudes, it is advisable to use a little less
shortening and sugar, or less baking powder. Add more flour, and more
eggs may also be used. Bake with less oven heat, time of baking the same.

SPONGE CAKES

REGULATION SPONGE CAKE
(no baking powder needed.)

INGREDIENTS

Ail level measurements
5 eggs

1 cupful granulated sugar
H lemon, grated rind and juice

1 cupful Igleheart’s Swans Down

Cake Flour
M teaspoonful salt

UTENSILS

For Regulation Sponge
Cake and its Variations

2 earthen mixing bowls with round

bottoms

Egg beater, Dover
Wire whip

Slitted wooden spoon
Lemon grater
Lemon squeezer
Measuring cup
Flour sifter

Patent sponge-cake pan or 2 layer-
cake pans

METHOD OF MIXING AND
BAKING

Assemble the ingredients and utensils.
Sift the flour before measuring; grate the
lemon rind into the sugar; extract and meas-
ure the juice — there should be two table-
spoonfuls.

Beat the yolks with Dover egg beater until
light colored and thick, gradually beat in
the sugar and grated rind with the wooden
spoon, then add the lemon juice.

Beat the whites with wire whip until very
light.

Cut and fold part of the whites into the
yolks and sugar; cut and fold in the flour
and salt; cut and fold in the rest of the egg-
whites. Do not stir or beat the mixture.

To bake a sponge cake, divide the time
into four quarters of 15 minutes each.

At the end of the first quarter the cake should begin to rise.

In the second quarter it should rise to full height and brown slightly.

In the third quarter it should brown all over.

In the fourth quarter it will finish baking and settle somewhat in the
pan. The heat should be rather low until the cake has reached its full height,
then increased for 15 minutes while browning, then decreased until it is
done. A clean broom straw inserted in the center of the cake should come
out without any particles adhering to it when the cake is done. Let the
cake cool in the pan, inverted; in this way the moist cell walls are made
firm while elongated, and the light, airy texture is maintained.

Serve the cake by pulling it apart with two silver forks.

WILLING TO MAKE AFFIDAVIT, AS TO TRUTH OF
MENT. — SAYSj “IT SURELY SAVED HIS LIFE,
SPEAKING OF OARNOL.

HIS STATE-
” WHEN

Dear Sirs: —

Ottawa, April 28, 1924.

, , citify that CARNOL has saved my life, and I want everyone

o nHi^dowrf T ^ a( J not take n CARNOL, I would be dead s^e, LTZ
f d 1 ^ not . work or slee P- CARNOL helped me at once I
had lost my eyesight, pains across my head and temples, in sheet fornr'mv

abouTcARNOT U ttt° ne ’ j W&B « 0 7>p lete ly useless. Some one left a boo£
t NrL ’ at , *? y do , or 1 fe “ 14 should do me good. I purchased
r (*’ a t d t*i ave ^ e £ n » g ettin 8 better ever since, and am P working

I have taken four bottles of CARNOL. I hope it will help others as weM

, 1 ha J e ,p v ® n 9ma11 d ° 8es to my children; it makes them eat and
form. haVe aU g0t r08y ' You can us « this if you wish, in any

afbda^t h Tf%r^h y 8UCCe88 WHh y ° Ur CARN0L - You can have nty

(Signed) E. M. HUNTER,

78 Queen St., W.

Ottawa, Ont.

Westville, N.S., April 27th, 1924,

I HIS IS TO CERTIFY that I was laid off work for two years, having
pieurisjr. I only weighed 100 lbs., and was so run down that even the doc-
tors thought there was very little hopes for my recovery; but one day, my
doctors with whom I was treating, advised me to get a bottle of CARNOL
whjch I did. I took four or five bottles, and the improvement was so marl
vellous, I recommended it to a number of my friends, who were run down
in health, and they too were helped. I now weigh 142 lbs, and able to be
at my work every da£r. I cannot speak too highly of this wonderful medi-
cine, and when the spring comes, I always get a bottle to have on hand.

(Signed) Mrs, A. G. MARSHALL,

Westville, N.S.

1 M cupfuls egg-whites
(9 to 11 eggs)
li teaspoonful salt
1 y<i cupfuls fine granulated
sugar (sifted twice)

ANGEL CAKE

1 cupful Swans Down Cake Flour,
sifted once, measured, then sifted
4 times.

1 teaspoonful vanilla extract

teaspoonful rose or almond ex-

1 teaspoonful cream of tartar tract

Pour the egg-whites on a large platter, add salt and beat with a flat egg
beater until foamy. Add cream of tartar and continue beating until the
•eggs are stiff but not dry. Fold in the sugar, 1 tablespoonful at a time.
A.dd flavoring. Fold in the flour in the same manner as the sugar. Pour
In an ungreased patent tin and bake in a very slow oven 50 to 60 minutes,
increasing heat slightly when cake is almost done. Remove cake from oven
and invert tin for one hour or until cake is cold. Remove cake from tin
with a broad-bladed knife. Two tablespoonfuls of cold water may be subs-
tituted for two egg-whites with good results. One-half of this recipe may
be used to make a small Angel Cake, and the egg-yolks which are left to
make a Gold Cake, or for Sponge Cake (recipe below.)

SPONGE CAKE, USING EGG-YOLKS ONLY

6 egg-yolks 2 teaspoonfuls baking powder

1 cupful sugar 1J^ cupfuls Igleheart’s Swans

Yi cupful boiling water Down Cake Flour.

teaspoonful salt 1 teaspoonful lemon extract

Beat egg-yolks until light with a Dover egg beater; add sugar gradually,
then hot water, beating meanwhile. Add flour, sifted with baking powder
and salt, and beat thoroughly. Bake in a moderate oven about 45 minutes,
or in 2 layers about 25 minutes. Put layers together with Cream Filling.

ANGEL CAKE WITH FRUIT AND NUTS

Make batter same as plain Angel Cake (recipe above). Put half of
the batter in a cake pan. Put % cupful of nuts, mixed with J4 cupful of
grated cocoanut, chopped raisins or candied cherries on top of the batter;
then add rest of the batter. Spread evenly with a knife, and run the knife
through to the bottom of pan, and gently mix the fruit all the way around.
Bake same as plain Angel Cake. Let hang in pan and cut out as directed.

BAKING POWDER SPONGE CAKE

3 egg-yolks M cupful cold water

y cupful cold water 1 cupful Igleheart’s Swans Down

\y 2 cupfuls sugar Cake Flour

Grated rind lemon or y 2 teaspoon- 2 teaspoonfuls baking powder
ful lemon extract H teaspoonful salt

1 cupful Igleheart’s Swans Down 3 egg-whites
Cake Flour .

Use a large, strong Dover egg beater; beat the egg-yolks, then beat in
each ingredient, one after another, in the order enumerated, adding the
baking powder and salt with the last cupful of flour; then fold in the egg-
whites beaten very light, using a wooden spoon. Bake in a tube sponge cake
pan 45 minutes, or in biscuit pans or layer-cake pans about 15 minutes.
This cake is good for strawberry or other short-cakes or for a sponge jelly
roll. It will make two Jelly rolls.

HEALTH RESTORED.

Dear Sir:- Timmins, (Box 804,) Ont., Feb. 25th, 1924.

that C ARNOT e ; a b ?^ let Ca “ e int0 “y home yesterday, and strange to say
cnat L AKM UL is the B&me tonic ss I have been tAlrintr vf... j l , ^

~i SCTtwJUTJuSffiaSS

SS s Hsssa

'wmmmmrn

years and have been laicf up now a^a°n One night mv hSh^? ^
an l he brou £ ht me home a bottle of CARNOL ^ stiUW "2®

I also have been a great sufferer from Ulcers in the mouth due to ‘u
trouble. I can honestly say they are vone y™, r °mach

has been my prize, for I can nowwoKth lyoL T ° mC C ^NOL

and LTe foTlTo men Ind^eLlfi andmv^^so Tf° " W • 1 ™ok

wake up in the morning fresh, and my sleep is as “und m ^Llf ° T h ° rt ' 1
explain how I have suffered; it would take too much of vo,, r wi c *? not
it was nothing for me to be taken like one going dead fro™ V uab e t,me i
my feet. I could just feel my heart bZ l&ELFJ 00 ** *°

anyone near me have had to rub me until I could feel bfi rff d ’ at once ’. , or
This seems to have left me (that was the worst feelfni ofonw" 1 m “y 8lde -
to think I have come to Canada to find so valuable^ tonic ' 1 IT < T ankful
am not suffering now. I am sure r iconic in Tim™;! a to nic and to know I
of t.hi« *rrc.t . e P ®. 0 ? 1 * 5 '£ Timmins don’t know the „o:„„

from pain and suffering.

wishing you the greatest success in all your undertake with CARNOL

Yours faithfully,

(Signsd) Mrs. J. DREW,

EVERYDAY SUGAR COOKIES

ftSffiiSS - ° r 8Ub8titUte l&Sul b D akSSoSer r

2 eggs beaten light H teaapoonful ^ated nutmeg

1 tab «l= manner as for buttS^olipat a bme into a
thin sheet, and cut with a cooky cutter. Dredge with granulated sugar,
and bake in a quick oyen. HERMITS

1 cupful butter or substitute

3 cupfuls brown sugar

4 tablespoonfuls sour milk
4 eggs

2 teaspoonfuls soda

6 cupfuls S. D. Cake Flour

2 cupfuls raisins
2 cupfuls currants
1 cupful nuts
1 teaspoonful nutmeg
1 teaspoonful cinnamon
A little grated orange peel

*Cream the butter and add sugar gradually. Add the milk and eggs,
well beaten. Sift the soda with half of the flour, and add to the mixture,
then the fruits and nuts, which have been chopped and flowed- MixweU.
Sift the spices with the balance of the flour, and add to
teaspoonfuls on buttered tins, some distance apart and bake. Ihese
delicious and will keep a long time.

HONEY DROP OAKES

iy 2 cupfuls strained honey XJb. finely chopped almonds

1 nimfiil si i car 1 teaspoonful cinnamon

lb. shredded citron Vi teaspoonful salt

Swans Down Cake Flour— enough for a soft dough.

Mix ingredients in the order given. Drop the batter on greased tins,
shape in smooth rounds. Bake to a light brown. Try baking one cake first,
ana then add more flour if the dough spreads too much.

BRAN COOKIES (Three Dozen)

V, cupful butter or substitute 2 cupfuls Igleheart’s Swans Down

1 cupful granulated sugar Health Bn ® ~ n c,u F i our

1 tablespoonful cream or milk cupfuls sifted S. D. Cake tlou

2 eggs Pinch of salt

2 teaspoonfuls baking powder . 1 teaspoonful vanilla

flour to a use g m rofling out’. “Roll only a smaU 'piece*' at a time Roll about
y± inch thick and cut with a cooky cutter. Bake in a rather hot oven.

ispooniuls baking powder i i™

Cream butter and sugar, add the eggs, well beaten, the cream, bran.
•, baking powder, salt, and vanilla. Mix V 2 cupful bran and /2 c uP f ^|

* . • .11* i T> .-..'ll atiIit n arm oil niOPP fit. ft. XViOil SlDOUt

BROWNIES

1/3 cupful butter 1 egg, weU beaten

1/3 cupful sugar 1 cupful Swans Down Cake Flour

1/3 cupful molasses 1 cupful nuts ,

' Cream the butter and add sugar gradually. Next, add molasses and
the well-beatenegg, then the flour, and part of the nut meats broken in
pieces Drop m Imall greased tins. Set half a nut meat on the top of
each cake, and bake in a moderate oven.

THE BEST TONIC FOR THE AGED

creasing vitality "wnth* the" cUgMtfve°OTganf usuaUv tnf “ er J ou 8 f ener gy. de-
by weakness. Something is needed to offset ^ paired, often followed
more than “mere nutriment.” TOs »^„^ n T? ptomB "7 something
organa to enable them to properly aS£ L * f 0ne , U P the digestive
something which will convert that fonrMnt^ 6 the g V.!. ar fare - It must be
to the fullest degree. TtmLtnotreicT and"^^; and force

stimulate. react and mus t build up rather than

CARN h OL P 7mbodk8 n the’ “JeKud' a^owllfd ^“^ements is CARNOL.
properties of a combination of remedies the effect nf Ur 'v, tlv . e and , reme dial
is both stimulating and nourishing CARNOT ™ f whieh ™ 1 the system
over other stimulants, and especially werSmhoF ?W* ? t j" 8 advanta ge
and has no bad effect on the heart Carnot- » that does not react
an appetizer a restorative, a nutrient and^ncr^ °" e an r d the 8ame time
mended in a 1 wasting diseases in Fhe is ^om-

vous complaints, in convalescence from 1 1008 ,°f children, m ner-

convalescing from that insidious disease — inftoenz a an<1 part,cularly when

SIXTY-THREE YEARS OF AGE -
GOOD HEALTH.

BUT ENJOYS

Cochrane, Ont., April 15th, 1924.

Dear Sirs: —

asked my neighbor ff^he^had usedTany^Tit °and° f h* h ^° St ° ffice ’ and 1
before. As I was not well, I went to the d™®*!** 8ke f h £ d not heard of it
bottle, and I took it, and I got another and tookltand I had? 8 a £ d g ? t . one
bo I told her what it had done for me so ahe saM a ?', ck neighbor

g8t on ®> 80 1 got her one and when she had" ft used * she mT ab t 8 i he would
she asked me if I would get her another so I did etd 8 „? f t mu °h better, so
so now I am on my fifth bottle and feel fine?-* 8 - 4?°*i? ne more I° r myself,

took. I have sent It to my oSw a ^ tJaJ ^ F**?™ Ip ™

ingham. I am so glad to get CARNOT • T ®,fii i two of , my fnen ds in Buck-
suffered so much before I took CARNoi and Vim*™ kee ? ?. ne on band, I
told everyone to take it, so I hope this letted will 0 f? uch better now. I
I did. My neighbor is so ple«fd^th R she is Sle^do ^ SuSer ,ike
now. I hate to see anyone suffer when the® « n r® t*? j ^ er own work
bottle of CARNOL. 1 am now 63 yearn lid and\ helped by ge «'ng a
for years, so I can’t praise CARNot enough’ te ^l^d^ e, { >r 80 ^1 ^ >,,

(8igned) Margaret HEWSIN,

Cochrane, Ont. Box 34

MISCELLANEOUS BUTTER CAKES

POUND CAKE

\y. cupfuls butter or substitute 1 teaspoonful baking powder

2 cupfuls sugar 1/8 teaspoonful salt

g eg g 8 1 teaspoonful mace

3H cupfuls Swans Down Cake Flour .

Cream the butter and add sugar gradually, creaming mixture well.
Add the eggs, one at a time, without separating or beating, bift the flour,
measure, add the baking powder, salt and mace, and sift again. Add the
flour gradually, and beat the batter hard. Turn into two greased and paper-
lined, brick-shaped pans, and bake 1 hour in a very slow oven. Pound cake
is not usually iced.

APPLE SAUCE CAKE (Requiring 1 egg only.)

cupful butter or substitute Y± teaspoonful salt

1 cupful sugar . 1 teaspoonful soda

1 egg, beaten light 1 teaspoonful cinnamon

1 cupful raisins A teaspoonful cloves

1 cupful currants or nuts 1 cupful hot apple sauce

1 % cupfuls S. D. Cake Flour , , , n ,

Cream the butter, beat in the sugar gradually, then add the well-beaten
egg and the fruit, chopped and floured. Add the flour, sifted with the soda,
salt and spices, and next the apple sauce, which should be strained and m
the form of a comparatively thick pur6e. Bake in a tube pan lined with
greased paper, in a moderate oven, about one hour.

FEATHER CAKE WITH PINEAPPLE FROSTING

Va cupful butter or substitute 4 egg-whites

1 Va piinfuls sugar 1 teaspoonful vanilla extract

4 egg-yolks A teaspoonful lemon extract

y 2 cupful water 2H cupfuls Swans Down Cake

2 teaspoonfuls baking powder Flour

Cream the butter, add the sugar gradually, then the egg-yolks, beaten
unti 1 thick. Sift flour once, measure, add the baking powder, and sift three
times Add flour and water alternately to the first mixture, beating batter
hard. Add flavouring. Fold in the stiffly beaten egg-whites last, and
bake in a sheet or layers in a moderate oven. Put the layers together and
cover cake with Pineapple Frosting.

DEVIL’S FOOD (Using;
cupful butter or substitute

2 cupfuls sugar

3 egg-yolks, beaten light
1 cupful mashed potatoes
% cupful cocoa

1 cupful finely chopped nuts . . ,

Cream butter, add sugar gradually. Add egg-yolks, then mashed
potato and nuts. Sift flour, measure, add cocoa and baking powder, and
sift again three times. Add the flour and milk alternately to the batter
and beat hard; add vanilla. Bake in three layers about 20 minutes or in a
loaf about 45 minutes. Put the layers together with fruit Jelly. Cover
the outside of cake with Mocha Frosting.

Mashed Potatoes)

1 Y cupfuls milk

2 cupfuls Sawns Down Cake Flour

3 teaspoonfuls baking powder
1 teaspoonful vanilla

3 egg-whites, beaten very light

WISHES SHE COULD TELL CARNOL MERITS
TO ALL SUFFERERS

Gentlemen

Tniro, N.8., April 1034

. , To “ e > C , A P NOL is miraculous. Five years ago an almost fatal attack
of dysentery left me in a very precarious state of health, and my weight
had dropped from 130 pounds to 94 pounds. For three years I tnnl
rous Physicians’ and patent medicines and tonics with little or no good re-

andViSl ii un t1 g l ha r tlme m 7 . run down condition subjected me to frequent
and terrible attacks of neuralgia. Last winter I fell on an icy pavom'en*
injuring my back, and was unable to throw off the effects of my fall One
day a friend told me her little boy had not recovered as he should from whoon-
mg cough, and that he had taken only one bottle and was as well as ever
the year I‘have taken several bottles, and thanksTo

K. A ?V?f L ’ 1 h K V 1 not , ha T d , a returi ? of neuralgia; the awful dragging pains
have left my back, and I have gained 27 pounds. KK 8 pau ?

CARNOL will always win sincere praise and high recommendation

Jone for me y “ WWe possib * e t0 tel1 a11 Offerers what it har

Very sincerely yours,

(Signed) Miss Helen WARMAN,

RECOMMENDS CARNOL AS A REMEDY
FOR DELICATE CHILDREN

Gentlemen:- Oshawa,.Ont., 203 King St., E., April 29th, 1924

An attack of Scarlet fever in the fall of 1921, left my little girl Jessie
aged nine years, m a very weak and rundown condition. Almost all hopes
of her recovery had been given up by the physicians, and it was feared that
her life could not be spared. She had been from infancy, a very delicab
and nervous child. y

H read in va f ious newspapers of the benefits to be derived from
the upbuilding properties of CARNOL, I decided to purchase a bottle ^
yourwonderful remedy, as I felt, if anything could build her u P , CARNOL

After using the first bottle a marked improvement w&e noticed She
commenced to gam both strength and weight. After two further bottle#
had been taken, my child had almost completely recovered.

I Cft nnot speak too highly of CARNOL as a remedy for delicate and

fc e K d * ray cw,d is io

(Signed) Mrs, M. HURLBERT f

SMALL CAKES AND COOKIES

OATMEAL DROP OAKES

1 teaspoonful baking povdtr
H teaspoonful salt
1 teaspoonful cinnamon
1 teaspoonfui nutmeg
1 cupful chopped seeded r&iaint

2/3 cupful butter or substitute

1 cupful sugar

2 eggs

\i cupful milk
2 cupfuls rolled oats
2 cupfuls Swans Down Cake Flour

Cream butter, add sugar gradually, creaming mixture well. Add eggs
well beaten, then milk and rolled oats. Sift flour, measure, add salt, baking
powder, cinnamon and nutmeg and sift again. Add raisins. Add the flour
mixture to the first mixture and thoroughly mix. Drop by spoonfuls on a
greased baking pan and bake in a rather hot oven.

DATE BARS

5. eggs, separated 1 teaspoonful baking powder

1 cupful fine granulated sugar 1 pound dates

1 cupful S. D. Cake Flour 1H cupfuls English walnuts

Beat egg-yolks until light, and add sugar. Sift flour once, measure,
add baking powder and sift again. Add dates and nuts, finely chopped, to the
flour, rubbing well through the flour so as to separate them. Add to the
egg and sugar mixture. Fold in the stiffly beaten egg-whites. Pour to one
inch thickness in shallow baking pans, and bake in a slow oven until a tooth-
pick inserted will come out clean. When cool cut in bars, 1 by 3 inches,
and sift confectioner’s sugar over them.

COCOANUT JUMBLES

4 tablespoonfuis milk
Vi tablespoonful vanilla
Swans Down Cake Flour (enough

1 cupful butter or substitute

2 cupfuls sugar

2 eggs

3 teaspoonfuls baking powder
1 teaspoonful salt

Cream the butter, add the sugar gradually, eggs well beaten, the baking
powder, milk and vanilla. Roll thin, cut with a doughnut cutter, sprinkle
with granulated sugar and cocoanut and bake about 10 minutes in a rather
hot oven.

ALMOND SLICES

to roll, about 5 cupfuls)
Shredded cocoanut

H cupful butter or substitute 2 cupfuls Swans Down* Cake Flour

1 cupful powdered Bugar 1 teaspoonful baking powder

4 eggs, beaten separately 1 teaspoonfui alpaond extract

Cream butter, add sugar gradually, then egg-yolks well beaten, beating
mixture well. Sift flour once, measure, add baking powder and sift again
three times. Add flour slowly to above mixture, beating hard after each
addition. Add almond extract, and then fold in the stiffly beaten egg-whites.
Spread mixture one-half inch thick in shallow baking pans and evenlv spread
on the following mixture: —

1 cupful granulated sugar VS cupful ground almonds

1 teaspoonfui cinnamon

Bake in a moderate oven till golden brown. When cool, cut in strips
one by four inches.

z -

—

IS YOUR HUSBAND SMUHUUIb Ml, IS ft P i .lew. A1UHTS CAUSED
BY BUSINESS WORRIES OR A RUNDOWN CONDITION OF
HEALTH ? BUY HIM A BOTTLE OF CARNOL - IT WILL
HELP HIM AS IT DID Mr. SINCLAIR. - READ HIS LETOER.

Gentlemen:- ChathMQ * NB ’ April 28th > 1924 -

I wish to give my testimony for your splendid medicine, for I was very
’ m “ ch rundown and nervous, following a railway accident, some years ago,
and after doctors failed to give any real help, I decided to try CARNOL

r 4 wxrm haVe f“ y rea - aitl J ln Paten * ; Medicines, but a friend of mine said
CARNOL was far superior to any other of the so-called Patent Medicines.
Give it trial, he said, and let me know what are the results. ” I am glad
' k° say , that wonderful medicine has done for me what no doctor could
have done, and it is therefore much pleasure for the writer to give this
evidence m favour of CARNOL. I would advise all business Ven who
need a good tonic, who feel after the strenous life of the world, they need
a building-up tonic to take CARNOL, for only by them giving it a fair trial
will they know its splendid qualities.

After using the first bottle I noticed a marked improvement Mv
appetite improved, and after the second bottle, I could eat like a horse
even raw potatoes and onions would be as welcome as apples I slent like’

th a E d °?v eT a refreshin S slee P 1 was able t0 take up the strenuous work
. of the hustling insurance agent. This work calls for considerable nervous
energy in closing business, and I can say with confidence, CARNOL has no
superior in the medicine line, and I would suggest that your Company give
this letter your most conspicuous place so that everyone may know what
a great medicine is before the public as a restorative tonic, a flesh builder

ste? 1 m «»

Wishing you every success, (Signed) Gordon Melville SINCLAIR

Confederation Life Association, Chatham, N.B

TRIED MANY SO-CALLED TONICS. — NOTHING HELPED UNTIL
SHE BOUGHT CARNOL.

527, 10th St., Brandon, Man.,

Gentlemen:- April 4th - 1924 '

It gives me a great pleasure in writing about the merits of CARNOL
In the first place, my wife about two years ago, just before our baby
was born, was suffering from anemia and indigestion in as much as she could
keep nothing on her stomach; we tried a great many so-called remedies
Phosphates and even Beef, Iron and Wine tonics, but to no effect. One
day I went into one of our local drug store, “Crawfords,” by name, to give
me a reliable tonic for my wife; he handed me a bottle of CARNOL, highly
recommended it, and told me to give it a fair trial. After taking two bottka
my wife made rapid progress back to health; the color came back ence more
into her cheeks, and her appetite was completely restored. We find it also
invaluable for our baby and serves as useful medicine, especially at teething
time, and we are never without a bottle in the house. *

Yours sincerely, (Signed) Arthur I. PERRY,

1527, 10th 8t„ Brandon, Man.

SO REASON ABLE TOO — ONLY $1.00 TER BOTTLE — PLACES
THIS WONDERFUL REMEDY IN REACH OF ALL.

Ivanhoe, P.O., April 6th, 1924.

Gentlemen : —

1 feel as if it was my duty to write you in regards of your wonderful
medicine CARNOL. I wish to state that it is the leader of all tonics. In
January. I had an operation for appendicitis, and through what pain I suffered
before the operation and the loss of blood afterwards, I was so weak and
rundown I wasn’t able to get around on my feet. I just had to lay around
all the time; the doctor said I was to start and take Iron for my blood, for
it was so thin that I had anemia, and had only a short time to live. CARNOL
saved my life — many thanks to CARNOL. I have gained about 10 pounds
in the three months. After every meal I eat I would have indigestion and
heartburn, so bad that the pain was almost intense, I would just take a dose
of CARNOL and it would relieve me. Now I can safely say I am absolute-
ly cured of both, for I never have a symptom any more. I had severe
headaches and pains across my back, but I never have headaches or back-
aches any more. "

I will tell you how I started to use CARNOL. One day there was a
CARNOL pamphlet came to me and 1 read carefully all through about
the wonderful good it done sufferers and how they were cured, so I asked
my friend if she knew anything about CARNOL; she said it was awfully
good: her doctor had recommended it to her to take after her being in bed
four months. I called up our druggist and asked him about CARNOL,
and he recommended it to me, but he was just out of CARNOL, and he
wanted me to take a bottle of Beef, Iron and Wine, and I said no; I wanted
to buy CARNOL, so he said he would send and get me some, so he did and
just as soon as it came, I commenced to take it, and I have taken it all the
time, and it renewed my blood and gave me a wonderful appetite, and I
never have to take a laxative with this medicine. I cannot recommend your
medicine highly enough; it is just exactly what the system needs.

1 think you should advertise your medicine more strongly and put it
in all the druggists’ hands and have lively agents through all cities and dis-
tricts, and leave a bottle with every household, and once they have taken
your medicine, they will never be without it, and it will always be the family
medicine and will always be in our home. My mother is taking it now and
received great results; anyone who is in need of a tonic or a system builder
should use CARNOL, and now I can safely say I have been restored to health
through your wonderful medicine. I haven t a pain or ache, I feel like a
new person; I do all my own work now, with pleasure, when it used to be
a burdeh and has all been through the use of CARNOL, and your medicine
is v*ry reasonable in price; only a dollar for a very large bottle. I have
great faith in your medicine, and accept my thank* to your firm for this
tonic. I will preach CARNOL wherever I go.

(Signed) Mrs. Wilson H. LEEMAN.

LOST ALL INTEREST IN LIFE, TILL FRIEND ADVISED HER TO

TAKE CARNOL.

^ Truro, March 21st, 1924.

Dear Sirs: —

A few months ago 1 was feeling completely hopeless in regard to my
health. 1 had spent a lot of money on medicines but none seemed to do me
any good. I could not definitely state any thing that was wrong, but I had
lost interest in my home. I was always tired and listless. It seemed as if
I did not have the energy to do anything; in fact, I was discouraged, when
a friend told me about CARNOL, that it had helped her, so I tried it. I
shall always be glad I did. I cannot say enough in its praise. I am com-
pletely cured and feel ready^for anything.

In regards to making its merits known I think CARNOL should be
well known in every home. Almanac advertising is old and seldom read,
and no woman wants a vanity pencil with an advertisement on it, even if
she does get it for nothing. ]

I am a married woman, the mother of a family, and I can think of no
better idea than what you have hit on. A cook book, just a few nice re-
cipes printed in an attractive booklet will find a welcome in any woman’s
pantry and is sure to be consulted every week. The woman has always}!
your add before her, and if husband or children are sick, it is generally the V
wife and mother who buys the medicine or advises what to take, so in that |
way every member of the family would benefit by your way of advertising I
your name. ’

Wishing you every success, Yours sincerely, l

(Signed) Mrs. Geo. O. HILLS, Box 375. |

A WISE PRECAUTION iBE SURE YOU GET CARNOL WHEN J
YOU ASK FOR IT. — DO NOT TAKE A SUBSTITUTE.

35 Britain St., St. John, N.B., March 21st, 1924.

Gentlemen : —

Please find label of a bottle of CARNOL, which is different from any
I have yet bought.

I have always looked for the name “CARNOL,” 40 St. Urbain Street,
Montreal, and just this once I noticed that the label was not the same, so
to make sure I was really getting CARNOL, hence this letter.

I have been taking CARNOL for about two months; have taken about
6 bottles in that time, and I want to say it has worked wonders on me, right
from the first bottle, I would feel its invigorating qualities. I was always
suffering from sick headaches, and took dizzy spells. I was trying different 9
preparations with no avail, until a friend of mine told me to try CARNOL, vi
as it had done her so much good. I am glad I took her advice. I would ’
advise all sufferers to just give CARNOL a trial; it will be the best invest-
ment they will ever make for health sake.

If this label does belong to you, I would suggest that a uniform label
be used and people advised to look for that label, when making a purchase,
and if anv person are putting imitations in the market, offer a prize to any
person who sends in a label which proves to be an imitation.

Wishing you every success. Yours truly,

(Signed) Mrs. R. E. STORY.

CAKE FILLINGS

PEACH FILLING.— Mix 3 tablespoonfuls cornstarch with U cupful
sugar and % teaspoonful salt. Add 1 cupful boiling hot chopped peach
pulp (fresh, canned or dried) cupful peach Juice and Y teaspoonful femon
extract. Boil 5 minutes, stirring often. Spread between layers of cake.

CREAM FILLING FOR CREAM PUFFS.

7/8 cupful sugar 2 cupfuls scalded milk

1/3 cupful S. D. Cake Flour 1 teaspoonful vanilla or

1/8 teaspoonful salt Y teaspoonful lemon extract

2 eggs or 4 yolks

ij^ X &dd eggs slightly beaten, and pour on gradually

scalded milk. Cook 15 minutes in double boiler, stirring constantly until
thickened, afterwards occasionally; cool and flavor.

0H °?? EATE CREAM FILLING.-To the above recipe for Cream
Filling add ly 2 squares (1 y 2 ounces) of melted chocolate to the milk when
His put on to scald; proceed as directed above, increasing the sugar to 1
jtfuL bpread between layers of sponge cake.

FIG FILLING.— Chop fine Y pound of figs, add Y cupful water or
$rape juice and 2 tablespoonfuls of sugar, and let boil to a paste. Use at
once or when cooled a little.

CURRAN T JELLY AND PEANUT FILLING.— Chop (not too fine)
nough freash roasted peanuts to half fill a cup. Stir through a cupful of
jurrant Jelly.

ORANGE FILLING.— Heat W cupful orange juice, 1 tablespoonful
\ UIC f> a l 1 ^ 1 ! gr ^ ed ™ d orange, and 1 teaspoonful of butter in a
double boiler; sift together \i cupful of sugar and 2 tablespoonfuls of flour
and stir into the hot liquid; stir occasionally and cook 10 to 15 minutes
Beat 1 egg, and a few grains of salt and cupful of sugar and stir into the
hot mixture; continue to stir and cook until the egg thickens< Cool and
use between the layers.

and fine « cu Pful each of raisins

and nuts. Cut 6 figs m shreds and mix through Boiled Icing.

TUTTI-FRUTTI FILLING

tablespoonful granulated
gelatine

2 cupful cold water
cupfuls sugar
Y cupful hot water

N B °il the sugar and hot water until it threads. Soak gelatine in the
Id water, then dissolve over steam, and pour the syrup slowly into it; add
e vanilla and orange extracts. When cool beat until thick and then stir

yew o nK f and nUtS ’ ° hopped fine ’ S P read thickl y between two

Y teaspoonful vanilla extract
1/3 teaspoonful orange extract
3 tablespoonfuls mixed candied fruits
3 tablespoonfuls chopped nuts

WANTS OTHER SUFFERERS TO BE HBi, p pn
AS SHE WAS

8t. John, N.B., April 23rd, 1924.

Sirs: —

I feel it my duty to write you about your wonderfui tonic CARNOL
I bemg a sufferer for six months with nervous breakdown and could not vet
ie ^* doctors 7 prescriptions and everything I knew of. And

one day, my little girl came in with a book she found lying in the hall I
was reading it through and saw about your tonic and I sent right away for

taWna^V I T h f Ve i lt Dear n y r, 1 taken and ifc worked like ma g ic 5 I will continue
tatting it. I feel so we 1, like a new woman and will recommend it to mv

Jr!?/ 1 * ^t 8 j H 8e tkls * etter {? r your books > so some other sufferer

will see it like I did. Yours truly,

(Signed) Mrs. Frederick PYNE,

285 Rockland Rd., St. John, N.B.

NO BETTER MEDICINE FOR RUNDOWN CONDITION!
WRITES NEW BRUNSWICK LADY.

St. John County, N.B., R.R. No. 2,
Dear Sirs:— Apnl 21st> 1924 ‘

I have to tell you what CARNOL has done for me and mine. I was
badly run down after having flu, pneumonia and pleurisy; my doctor gave
me up; my sister advised me trying CARNOL; she used it, both her and her
daughter was cured after having flu; I have taken five bottles, and can say
I never enjoyed better health; my daughter is also taking it for a spring
tonic. I advised a neighbour to give it to her little girl who has had bron-
chitis from birth, she has given her two bottles, and is getting well We
all praise your wonderful medicine, and only hope it will do as much for
others as it has for me and mine. A long life to CARNOL

\ ou can publish this if you care to, as I know of no other medicine to
take its place for rundown condition.

Yours very truly,

(Signed) Mrs. E. E. BAXTER.

A REAL FAMILY MEDICINE. — HELPED HER WEAKNESS
RELIEVED HER HUSBAND’S COLD.

T . . .St. John, N.B., February 22nd, 1924.

^jH a f “ dr0ppm ^^ U ^ ew ,I ? e “ t0 te J you what 8° od result I have re-
ceived from your CARNOL medicine. For three years I could not do mv
housework; I was so weak and I did not have strength to walk across the ,
kitchen. I got so weak that my husband and mother had to lift me about /

PvJmnT k ' n ^ S ° f and didnot d ° any good. I read of your

CARNO L medicine in the Star, and I said to my husband, I would tty it
and before I took the second bottle, I am a new woman and I would not be
one hour without it I cannot praise it enough for what it has done for
me and also my husband and children had a cold, and in a day they were
better. I am telling everybody what a great medicine CARNOL is I
don t know what it is to have a day sick.

My address:

j Mrs George BROWN,

42 St. Andrews Str . St. John, N.B.
i 19

ICINGS OK FROSTINGS

CONFECTIONER’S ICING. — Mix (about) 1 cupfuls of sifted con-
fectioner’s sugar with ^ cupful of liquid — coffee, water, fruit juice, cream
or milk. With fruit juice add a teaspoonful of lemon juice. With other
liquid a scant half teaspoonful of vanilla or other extract.

UNCOOKED CHOCOLATE CONFECTIONER’S ICING.— With

one square or ounce of melted chocolate add coffee, water, cream or milk,
and confectioner’s sugar as above. A little more liquid will be needed.
Flavor with vanilla. Mix until perfectly smooth.

BOILED ICING. — Dissolve % cupful of granulated sugar in 1/3 cupful
of boiling water. Let boil until, when tested in cold water, a little of the
r syrup may be gathered into a soft ball. Pour the syrup in a fine stream
r., / on the white of 1 egg beaten very light, beating constantly meanwhile. Beat
!' i continually until cold or stiff enough to spread on cake. If cooked or beaten
>i -4 too hard, beat in lemon juice or water a few drops at a time. If not cooked
* enough (too thin), set the bowl of frosting over the fire in a pan of boiling
water, and beat constantly until the icing thickens perceptibly.

FLUFFY BOILED ICING. — Same as Boiled Icing except use 2 egg-
whites. This icing is light and fluffy, and will not harden as quickly as
Boiled Icing.

MARSHMALLOW ICING. — Cook cupfuls brown sugar, cupful

of butter, and cupful boiling water as for Boiled Icing. Add ^ pound
marshmallow melted in a double boiler and beat until thick enough to spread.

! Beat in teaspoonful vanilla before spreading.

j MAPLE ICING. — Same as Boiled Icing, except use 1 cupful maple

sugar and 1 tablespoonful white corn syrup in place of the granulated sugar.

i EMERGENCY FROSTING. — Put 1 egg white, 7/8 cupful sugar, and

3 tablespoonfuls cold water in the upper part of a double boiler and set over
rapidly boiling water. Beat constantly with a Dover beater for 7 minutes.

« Remove, add 3^ teaspoonful vanilla and beat until thick enough to spread.

/ HONEY FROSTING. — cupful honey, 1 tablespoonful corn syrup,

mi 1 e 88“white. Have the water boiling rapidly in a small double boiler; put
the ingredients into the upper part and let cook 7 minutes, beating cons-
Ci tantly meanwhile with a Dover egg beater.

CHOCOLATE FUDGE FROSTING. — Cook 1 cupful granulated sugar,

f , 1 cupful light brown sugar, 1 cupful milk, 2 squares bitter chocolate, or four
; tablespoonfuls cocoa, until it forms a soft ball when tried in cold water.
Add 1 tablespoonful butter and teaspoonful vanilla; remove from fire
beat until grainy, and the right consistency to spread.

DAUGHTER WAS ALL RUN DOWN. — READ WHAT JUST ONE
BOTTLE OF CARNOL DID FOR HER.

16 Brindley St., St. John, N.B., April 2nd, 1924.

Dear Sirs: —

In the summer of 1922, my daughter was all run down at the close of
school. On asking our druggist, Mr. W. J. McMillan, he recommended
CARNOL. After taking one bottle I could see it was just what she wanted,
and at the opening of school you would never have known she was the same
girl. Ever since it has been used in our home. No less than six bottles
we have used this winter. We cannot speak too highly of CARNOL, and
what good it has done in our family. To make it known everywhere, it
should be advertised more in every city and town. Many thanks to our di ugg-
ist who recommended CARNOL, that wonderful tonic. I also advised all
my friends to try it. Many of them now take it and find it a satisfactory and
genuine tonic. So please accept my thanks to the makers of such wonderful
Tonic — CARNOL.

Yours very truly,

(Signed) Mrs. M. LAHEY.

JUST MUST BREAK INTO RHYME, SHE FELT SO HAPPY.

THE BLESSING OF HEALTH

My health was broken,

My hope was small,

Ever again to be well at all.

My spirit was listless,

My foot steps dragged;

I was always tired.

My brain seemed fagged.

Till a passing friend looked it on me :

“There is never a need to be sick,” said she,

“Do you mean to tell me you’ve never hard
Of that wonderful builder of body and blood ;

Of that medicine pure, within reach of all ;

It was what cured me.

Just you try CARNOL.”

I tried your remedy, Dear Sirs,

And I find,

I’m completely cured in body and mind;

I feel so well, in years the first time
That I can’t help bursting forth in rhyme.

Be the ailment large or be it small,

I shall always recommend “CARNOL.”

(Signed) Mrs. GEO, 0, HILLS

CHOCOLATE FROSTING. — Cook * 1^4 oupluih granulated sugar in
% cupful boiling water, until it reaches 238o F., or it forms a soft ball when
a little is tried in cold water. Pour gradually on 3 stiffly beaten egg-whites
beating constantly meanwhile. Add slowly 3 squares of melted chocolate,
then the vanilla, and beat until stiff enough to spread.

DECORATING CAKES

The process of forcing frosting or icing through a bag with tube attached ,
so as to trace a design upon the cake, is called piping. Only specially pre-
pared icings can be used for piping. A frosted cake is decorated with piping
alone; or colored sugars, citron, glac6 fruits, nuts, small candies, and fruit
Jellies are combined with the piping.

The utensils needed in decorating are few. A sieve with a very fine
mesh, 28 holes to the linear inch, through which the dry sugar should always
be passed, is of the utmost importance. For ornamental icing a round-
bottomed bowl, a spatula, a slitted wooden spoon for mixing, and bags,
with tubes for piping the mixture, are also essentials. *

The bags for holding icing that is to be piped may be bought, or, at
very slight expense, made at home. Copper tubes may be bought, in sets
of 6 or 12, at a confectioner's or a large kitchen furnishing store. These
afford shapes for large and small rounds, stars, leaves, ribbons, cords, and
frills. The angle at which the bag is to be held while at work depends upon
the position of the surfaces to be decorated and the style of decoration. This
is readily determined upon trial.

ORNAMENTAL ICING

4 egg-whites teaspoonful cream of tartar, or

3}^ cupfuls confectioner's 1 tablespoonful lemon Juice

sugar (about) 1 teaspoonful vanilla

BeaJ the whites of the eggs with cupful sugar 3 or 4 minutes, then
continue^ to add the same quantity of sugar, beating the same length of time,
until half the sugar has been used; add the cream of tartar with the second
quantity of sugar, or add the lemon Juice gradually as the mixture thickens.
Now continue adding the sugar, a spoonful at a time, beating several minutes
between each addition, until a knife cut down into the frosting makes a
‘‘clean cut” that will not close again. The success attending the use of
this icing depends much upon thorough beating between the additions of
sugar. Particularly is this true of icing used for piping. This needs to
be stiffer and tougher than that for merely covering a cake, and this con-
dition is secured by the beating rather than by the addition of sugar. With-
out beating, it will not hold its shape. This icing dries quickly, and, if it
is not used as soon as finished, cover with a damp cloth and plate,

TABLE FOR COOKING ICINGS AND CANDIES

Small thread, 216° F

Large thread, 217° F

Pearl, 220° F

Large pearl, 222° F

The blow, 230° F

The feather, 232° F

Soft ball,
Hard ball,
Small crack,
Crack,

Caramel,

A candy thermometer is useful to obtain correct

238°-240° F
248° F
290° F
310° F
860° F

degrees

NURSE ADVISES EVERY EXPECTANT MOTHER
TO TAKE CARNOL.

Box 519, Fernie, B.C., Jan. 31st, 1924.

Gentlemen : —

Allow me to expresB my appreciation of CARNOL, haring a family
of 3 boys and 3 girls, I have myself found it an ideal tonic for all of them.
Some 3 years ago they contracted scarlet fever, and daughter (now 19 years
old), was very sick with her kidneys. I tried several tonics, but she still
remained the same; then our local paper came in, and after glancing through
it, saw CARNOL advertised. Well I sent to our drug store, (Strachen,
now Muntows) and got a bottle of CARNOL and after trying it, continued
taking it for about six weeks, when she was entirely herself again. Now at
any time, if any of them are sick, it’s mother send one of the children to
the drug store. I need some tonic myself; I am a maternity nurse, and
recommend the taking of it to my patients after they get up. I think it
would be a splendid idea if you published a small booklet for expectant mo-
thers, and advised the taking of CARNOL before and after accouchment,
and circulated the same. Many more people would take it.

Yours truly,

(Signed) Mrs. E. PEARCE.

P.S. — Hoping the above letter will be of interest.

ULCERATED STOMACH BROUGHT THIS LADY TO DEATH’S
DOOR. READ OF HER MARVELLOUS RECOVERY —
THANKS TO CARNOL.

^ „ 812, Ave., North Saskatoon, Saak., March 5th, 1924.

Dear Sirs: —

Since 1914 I have been ailing from ulcerated stomach. At times I
was so bad that I could not sit up at all; my weight was only 98 lbs., and
I was still failing. My friends only gave me a short time to live; every one
told me I was going to die; I had suffered so much that at last I was giving
up my hopes myself. I When one day I noticed a booklet advertising
CARNOL. I went to the nearest drug store and purchased it there, and
I started taking it at once.

In a day or so I could notice the marvellous change in myself, the old
pain was gone, and by the time I had finished the first bottle, 1 had gained
6 lbs. CARNOL is a wonderful health tonic, and is marvellous, for it has
done more for me than all the doctors: it saved my life alone. I consider
CARNOL a wonderful tonic, as well as the most marvellous palatable tonic
on the market to-day. CARNOL is easy to take, no nasty bitter taste
I can safely recommend CARNOL as I found it more successful than any
other medicine.

(Signed) Mrs. Alice McKAY,

812, Ave. I, North, Saskatoon, Sask.

This letter is witnessed by Otto Pettman.

PUFF-PASTE

Keep the hands or a wooden spoon and a mixing bowl for some minutes
in very hot and then in very cold water.

, , ^ 8£ 1 ^i 0 , wor k an d wash }/% pound (1 cupful) of butter in very

cold water until pliable and gmooth, pat into a rectangular shape rather less
than 3/8 of an inch thick, fold in a cloth and set in a cool place.

Work y 2 pound (2 cupfuls) of Igleheart’s Swans Down Cake Flour
and / 2 teaspoonful salt with cold water to a dough and knead until elastic;
cover with mixing bowl and let stand 5 minutes.

Pat and roll into a rectangular sheet rather more than twice the width
and three times the length of the prepared butter.

butter lengthwise in the center of one side of the paste, fold
S2® 8lde of the P ast f over the butter, and press the edges together.

, AJ er 18 ? ow enclosed. Fold one end of the paste over and the other
ther all around 6 Uil< ^ er en(dosed butter, evenly, and press the edges toge-

/ , Tu ™ paste half way round that it may be rolled in a direction oppo-
8 te ■£? ,5 e .u * roIlmg; P at Wltk the pin and roll out, keeping the layers even,
roll out P a8te to ma he three layers, turn half way round, and again

• „„S°j ling th e paste, folding in three layers and turning half way round
is called one turn. Ihe pastry should be given six turns when it is ready
for use as desired. The first rolling with butter is the first turn. y

BAKING POWDER BISCUITS.

2 cupfuls Swans Down Cake Flour ¥2 teaspoonful salt
4 level teaspoonfuls baking powder 2 tablespoonfuls shortening
a-.. a ... 2 / 3 cupful (about) milk

i’ baking powder, and salt together twice; work in the short-
“i?§„ wl th two knives, gradually add the milk and mix with a knife to a
mb w,f v, g « m .? re , Ilqul< ! m ?y be required. Turn upon a lightly floured board,
threZfnnftbf lf f t0 c ? at . W .^ ? our > tb en knead slightly, roll into a sheet about
ind bn,«wL 0f iK n r Ch th '£ k ’ cut in rounds, set in a shallow baking pan,
hntw • h ® T 8W,th melted butter. Bake abou t 15 minutes The

butter is to give a rich brown exterior. It may be omitted

RICH BISCUIT CRUST FOR STRAWBERRY AND
OTHER SHORTCAKES.

2'| cupfuls sifted teaspoonful salt

Swans Down Cake Flour 4 tablespoonfuls shortening
5 teaspoonfuls baking powder 2/3 cupful milk (or more)

the s^ortp^nc S1 !Li°t g hL ther -m he fl *° Ur ’ baking powder, and salt, and cut in
soft S snrZl °5 llk cautiously m mixing the dry ingredients to a
in a auiok ovfn r ftKn„t h i e s d01;Igk * m 1 o° we ' b g reased layer-cake pans. Bake
finiV^th k 15 - ml w® 9- Spread the crusts with creamed butter,

ras^riM he™ 68 between and above the crusts. Blackberries,

cakes ^ d f b ’ 0r canned Peaches and apricots make choice short-

BEST MEDICINE SHE EVER TOOK. GLADLY RECOMMENDS
IT TO ALL WOMEN SUFFERERS.

Dear Sirs : —

101 Stanley St., St. Thomas, Ont.

I wish to tell you how much your medicine has done for me. I have
had anemia, a weak rundown nervous state of health for years. Have lust
completed the first bottle of CARNOL, and I feel as though I had a new
sprmg of life within me. I feel sure that after I take three or four bottles
1 will be a new person and able to do all my own work.

I can say with truth that it is the best medicine I ever took, and can
gladly recommend it to any who are weak, rundown or ill in any way It
is pleasant to take. Any child would take it without giving trouble I was
almost discouraged when, one day, I met a friend who had been a nurse
and asked her if she could tell me of anything that would help me, and she
recommended CARNOL; so I got a bottle as soon as I could;

much reCeived ° ne ° f y0ur books recentJ y sent out, and appreciate it very

I fully believe advertising is the best means of reaching the people.

After taking one bottle they would not want to get along without it
if sick or rundown. I never, for twenty-five years, weighed more than' 99
lbs., and now weigh 112 lbs.

Wishing CARNOL, Ltd., all success, believe me,

Yours sincerely,

(Signed) Mrs. H. SHEPHERD.

MAN OF 80 YEARS FEELS LIKE 35.

^ Ci . Ottawa, Ont., February 27th, 1924.

Dear Sir: — >

I want to recommend your CARNOL Tonic to everyone who is in need
of a good tonic. I had very sore lungs and was in a very weak condition
All doctors said I wouldn’t live past six months, and I was discouraged to
think I had only a short time to live, so one night I was reading a newspaper
and seen CARNOL advertised, so I made up my mind to try it, and the
very first bottle I took I could feel myself gaining in weight and having good
strength, so now I wouldn’t be without it. I recommended it to several
people and they said it couldn’t be beat. I also recommended it to one
of my brothers that had very weak lungs, after the flu, and also to my father
He is a man of 80 years of age, and he said he feels a man of 35 years to-dav
by taking CARNOL. Everybody I recommended CARNOL to, they said
they wouldn’t be without it. My father’s name is Thomas Henry Colbome
Mattawa. ’

(Signed) Thomas COLBORNE,

13 Champagne St. f Ottawa, Ont.

ECONOMICAL BUTTER CAKES

ONE-EGG CAKE

y cupful butter iy cupfuls Igleheart's Swans Down

2/3 cupful sugar Cake Flour

1 egg well beaten 2 teaspoonfuls baking powder

y cupful milk y teaspoonful vanilla

Cream the butter, add gradually the sugar, beating hard, then the egg;
sift flour and baking powder together; add alternately with the milk, a
little at a time. Add vanilla. Bake in a shallow pan in a moderate oven
about 30 minutes. Ice as desired.

EMERGENCY CAKE

1 2/3 cupfuls Igleheart’s Swans 2 teaspoonfuls baking powder
Down Cake Flour, after 2 egg-whites

sifting once Soft butter aff needed

1 cupful sugar y 2 cupful milk

y teaspoonful grated nutmeg (or y teaspoonful vanilla)

Sift together the flour, sugar, and baking powder. To the whites in a
measuring cup add enough soft (not melted) butter to half fill the cup; add
milk to fill the cup; turn into the dry mixture with the nutmeg and beat
vigorously 7 minutes. Bake in a loaf or sheet. Frost with any desired
frosting.

CREOLE CAKE

1 cupful sugar y cupful milk

2 eggs, beaten light 1 1/3 cupfuls Igleheart’s Swans Down

3 tablespoonfuls melted butter Cake Flour

or substitute 2y teaspoonfuls baking powder

2 ounces melted chocolate y teaspoonful salt
y teaspoonfui cinnamon

Gradually beat the sugar into the eggs; add the melted butter and cho-
colate, and alternately the milk and flour sifted, measured, and sifted again
with the baking powder, salt, and cinnamon. Bake in a pan 7 x 11 inches,
about 25 minutes. When cool cover with Creole Frosting.

MILKLESS, EGGLESS, BUTTERLESS CAKE.

1/3 cupful lard or substitute
1 cupful raisins
1 cupful chopped nuts
1 cupful water
1 cupful sugar

y teaspoonful salt
1 teaspoonful cinnamon
1 teaspoonful cloves
1 teaspoonful nutmeg
y teaspoonful baking powder

2 cupfuls Swans Down Cake Flour % teaspoonful soda
Mix the raisins, sugar, lard, salt, spices, and water together and cook
in a saucepan for 3 minutes. Put aside to cool. Sift, then measure 2 cupfuls
of flour, add the baking powder and sift again three times. Dissolve the
soda in 1 tablespoonful of cold water. Pour the cooked mixture in a mixing
bowl, add the flour, then the dissolved soda, and beat the batter hard for
several minutes. Bake in a loaf or sheet in a slow oven. Ice if desired.

SHE RECOMMENDS IT TO EVERYONE

FROM ONE TO 100 YEARS OLD

r- _. „ , Medicine Hat, Alta., April 25th, 1924.

thp Ari^-IT v y i. htt e , fl ? n was rundown from lack of appetite, when I asked
fourn^ C 8 ARNOT he tA C ? U ^ Id recommend anything to renew it. He said I have
und CARNOL to be the very best. It certainly was, for in a week or two

catarrh * Thi hear ty ea * er - My daughter took it and was relieved of her
catarrh. They are both on their third bottles. CARNOL is also <rooH
for delicate people, and for those who lack of blood g

I recommend CARNOL to every one, from one to one hundred years.
Yours truly,

(Signed) Mrs. H. B. MUIR,

934 Ross St., Medicine Hat, Alta.

QUICK RECOVERY AFTER THE FLU

Dear Sirs:— Pembroke, Ont., April 16th, 1924.

I would like to let you know that we are well pleased with CARNOI
Lmt *£ ® ucb a weakened condition, that I could hardly walk When I
“ j I weighed 125 lbs., and I shrunk from that to 96 lbs. On the re-
commendation of my friends, I began to take CARNOL.

I tookWh^l mg the &8t bottle - 1 felt a ereat improvement. When
I Shed 135 lbs ’ 80 Great that at the end of 6 months,

rer 0 mSd OARNm ^ th m08t J ever. weighed in my life. I can safely
recommend CARNOL to anyone who is in a rundown condition.

bottle year f 3 > kad Pimples on her face; when finishing the first

medicine! d her of the P'mples. I consider . CARNOL a wonderful

(Signed) Mrs. J. PETERS,

615 River Road, Pembroke, Ont.

KNOWN FROM COAST TO COAST

650 Rayside Ave., Burnaby, New Westminster, B C
Dear Sirs:- April 15th, 1924.

about HRNnT ivin Tn l0 fi e ‘° Vancouver, and am writing to say what I know
^ARhOL. rhe first time I took it was in Montreal, when Dr Ross
told me to take it. It is one of the most Tplendid ' tonfcs
th»t nS taken - 1 am never very well, and was so glad to find something
that picked me up in such a short time. I might also mention my doctor
at Burnaby, where I live at present, recommended it. Dr McTock the
chemist at The Owl Drug Store, corner Hastings and Main Sts., Vancouver
B.C., where I bought it, told me I dould not take a better tonic I alwavs
tell my friends of the results it has upon me. always

(Signed) Mrs. Mortimer LAMB,

050 Rayside Are.,

Burnaby. New Westminster, B,C,

PIE CRUST

(For a y-inch lower crust. Double recipe for two-crusts)

1 cupfuls Igleheart’s SwanB \i teaspoonful salt
Down Cake Flour 5 (level) tablespoonfuls short*

teaspoonful baking powder ening.

Y cupful cold water (about)

Sift together the flour, baking powder, and salt; cut in the shortening,
then add water, a little at a time and mix with a knife to a paste of a con-
sistency to clean the mixing bowl of all flour and paste.

PIE FILLINGS

PRUNE PIE

Take half the plain paste, turn on a board lighly dredged with flour, to
coat the surface with flour; then pat and roll to fit the plate or tin. Roll
the rest of the paste into a thin sheet; make slits through the center. Put
the prunes in place; add sugar, flour, salt, and butter, in bits, also lemon and
prune juice. Brush the edge of the pastry with cold water. Set the second
piece of pastry "above, cut it even with the paste below, press the edges toge-
, ther and brush with cold water. Bake about 30 minutes.

FILLING

% pound cooked and stoned 1 teaspoonful butter
prunes Y teaspoonful salt

% cupful sugar Juice Y lemon

1 tablespoonful S. D. Cake Flour Prune juice

APPLE FILLING FOR PIE

2 cupfuls sliced apples Gratings of nutmeg.

Y teaspoonful salt 2 tablespoonfuls cold water

1 cupful sugar (about) 1 tablespoonful butter

Set the pared and sliced apples in a plate lined with plain pastry; sprinkle
on the salt, sugar, and nutmeg; add the cold water, if the apples cook dry,
otherwise omit it; add the butter here and there in bits. Cover with second
piece of pastry and bake.

BUTTERSCOTCH PIE (With Meringue Topping)

1 baked pie shell

2 eggs, separated

\Y cupfuls dark brown sugar
1/8 teaspoonful salt
1 Yz cupfuls milk

4 tablespoonfuls S. D. Cake Flour
2 tablespoonfuls butter or substitute

1 teaspoonful vanilla extract

2 egg-whites

2 tablespoonfuls powdered sugar

Follow recipe for Pie Crust, line a pie tin and bake. To make the filling,
separate eggs and put the yolks into a saucepan, beating slightly; add brown
sugar, flour, salt, milk, butter and vanilla. Stir constantly over fire until
it thickens and comes to boiling point. Pour into baked pie shell. Beat
the egg-whites until stiff, add the powdered sugar and spread on the pie
Return to a slow oven for 10-12 minutes to lightly brown the meringue.

A LUCKY DISCOVERY.— SHE FOUND THE CARNOL
BOOK IN THE SNOW.

Dear Sirs’— % Lacombe, Alta., April 17th, 1924.

On my way to school, one morning, 1 found your book in the snow,
which someone had lost. I picked it up, took it home, and read it. The
next time my father went to town, 1 sent for a bottle of CARNOL, as it
seemed to be what I needed.

, , \ ^ a T ver y bad cough, which had resisted all the different remedies I

naa tried. I got one bottle and took it, which cured me completely
... 1 th .ink a good way to advertise your medicine would be to sell the me-
dicrne with a guarantee that if it did not give satisfaction, the price of the
bottle would be refunded, or if you do not like this, send CARNOL out in
sample bottles for a time.

.. I f f el . c l rta i n if °ne gave CARNOL a fair trial, they would be entirely
satisfied with the results.

Yours sincerely,

(Signed) Goldie JARVIS.

SUFFERED FROM NERVOUSNESS; WORRIED SO MUCH SHE
COULD NOT SLEEP.

Meadow Elgin, Albert County, N.B., R.R. No. 1*
For two years I suffered from nervousness; some times I could not sleep
nights for worrying, and the next day I would be so tired that my work was
a burden to me I began using CARNOL, and before I had used 2 bottles,
l lelt as though I am entirely cured of nervousness, but intend using a few
more bot ^ Ies i as } was in St. John, to visit a friend of mine, she advised me
to try a bottle of CARNOL, so I did: now I am glad of it. If you wish to
use my name in recommending CARNOL, you are welcome.

Sincerely yours,

(Signed) Mrs. Geo. W. COLLIER.

SHE COULD NOT WORK FOR FIVE MONTHS, AFTER EFFECTS
OF FLU CAUSED TERRIBLE HEADACHES. — CARNOL
PROVED ITS WORTH IN THIS CASE.

„ 39 Forrester St., Truro, N.S.

Dear Sirs: —

T k I * ho “8 ht 1 would write t0 tell you what good CARNOL did for me.

1 had the flu a year ago, which left me in such a condition I could not do any
work for about five months: I suffered with terrible headaches, and did not
have my appetite. After taking three bottles of CARNOL, I feel like a
-—oman. i can recommend CARNOL to any person in a rundown con-

CARNOL is a medicine which every family should always have in the
house. You can use my recommendation anywhere. I remain,

Yours truly,

(Signed) Mrs. John HARVIE,

39 Forrester St.. Truro, N.S.

SOUTHERN BEATEN BISCUITS

2 cupluls Swans Down Cake 2 tablespoonfuls butler
Flour H teaspoonful salt

>4 cupful cold milk (about)

Mix and sift flour and salt. Cut the butter in with a knife and add
enough ice-cold milk to make a stiff dough. Knead until it forms a smooth,
easily handled dough. Toss on a slightly floured board and beat dough
with a rolling pin until it blisters. Roll to 1/3 inch thickness, cut into small
rounds, prick with a fork, place on a greased tin, and set in refrigerator for
about 1 hour. Bake in a moderate oven about 30 minutes.

PIN WHEEL BISCUITS

2 cupfuls Swans Down Cake Flour cupful seeded raisins (finely

4 teaspoonfuls baking powder chopped)

H teaspoonful salt 2 tablespoonfuls citron (finely

3 tablespoonfuls butter chopped)

2/3 cupful milk Sugar and cinnamon

Mix dry ingredients and sift twice. Cut in the shortening, add the
milk gradually, mixing to a soft dough with a knife. Roll in a rectangular
sheet to inch thickness, brush over with melted butter, and spread with
the fruit. Sprinkle with sugar and cinnamon. Roll like a jelly roll, cut
off pieces % inch thickness, place cut side down on a greased tin and bake
in a hot oven 15 minutes.

BEAN GEMS

1 cupful Swans Down Health Bran 2 teaspoonfuls baking powder

1 cupful Swans Down Cake Flour 1 tablespoonful melted butter

(sifted) 1 egg, well beaten

]4 teaspoonful salt 1 cupfuls buttermilk

tablespoonful sugar teaspoonful soda

Put in mixing bowl the bran, sifted flour, salt, sugar, and baking powder;
mixing well. Add melted butter and well-beaten egg^ then buttermilk with
soda in it. Beat well. Fill greased and heated muffin tins two-thirds full,
and bake in a hot oven for 25 minutes.

QUEEN TEA MUFFINS

4 tablespoonfuls shortening 1 % cupfuls sifted Swans Down

4 tablespoonfuls granulated Cake Flour

sugar 4 teaspoonfuls baking powder

1 egg, beaten light ^ teaspoonful salt

cupful milk

Cream the shortening; gradually beat in the sugar; add the egg, milk,
and flour sifted again with the baking powder and salt. Beat thoroughly.
Bake about 20 minutes in hot, well-greased muffin tins.

IGLEHEART POP-OVERS HE LUXE

3 eggs 1 cupful Igleheart’s Swans Down

H teaspoonful salt Cake Flour (sifted)

1 cupful milk

Break the eggs into a bowl, sift in the salt and flour, and add the milk.
Beat until smooth with a Dover egg beater. Have ready hot muffin tins,

g reased thoroughly. Fill as many of the cups as are required toj2/3 their
eight. Set into a hot oven near the bottom. Bake about 35 minutes,
Decrease the heat after the pop-overs are well puffed.

A PERIOD OF GREAT DANGER

• ^ er y often when people reach the convalescent stage, great difficultv
s experienced in getting them beyond that stage. When tie stere of vitality

“"'®e £ bkSd! *»“1o™rili« C ne,TO “ pteti “-

CLERGYMAN SAYS i WITHIN THE REACH OF AT.t. ,

Dear Sirs:— 96 Cremazie St - Quebec, P.Q., Dec. 30th, 1921.

la ao^i an ^ thanks f£f. CARNOL which you sent me. All the good that

B?aSdS p&istt As? ssia i :*-£

“ n o7tS°h'gb. " “ * p ' oducl w “ cv "- v «• i>t, L *.

I beg *o remain,

Yours very truly,

L’abbS Auguste CANTIN.

DRUGGIST SAYS HE BELIEVES IT IS ONE OF THE
VERY BEST.

Gentlemen:— NeW Westminster » February 5th, 1923.

floo We ^ave 0old f° r two years. During that time we have

di ^not^ftH vfsp 6 ^ ?°7 cad ? d Tonics tried out but they did not repeat and people
did not advise their friends to buy them. CARNOL has been bought bv

frl^rf W ^°.^ ave U0ed it before, it has been recommended by people to their
Izf*' f nd en J°y ed a g°° d « a le. We believe it ha/thJ

zx'Xi e,y M buildm ” d ■" ^ ~“ p "

Wishing you success in its sale, I am

DAVIS, THE DRUGGIST,

Columbia and 6th Ave.,

New Westminster, B.C.

J oh! ; d 8h ® u,d be constantly watched and II ft
shows any aligns of weakness, or lack of vim and energy its
should be Immediately toned up. No preparation Jill
do this more effectively than CARNOL. Your child will neVer

l4 . 08 * U oh,,dren 1,ke its taste. Physicians
and druggists everywhere are recommending CARNOL as the
very best remedy for all run down and delicate conditions.

SHE TELLS THE STORY IN HER LITTLE VERSE. IT IS SOLI>
ON A MONEY BACK GUARANTEE.

52 St. James St., St. John, N.B.,

March 1st, 1924.

Dear Sirs: —

The suggestion to take your tonic
Came to me through the little book;

At first I was interested only
In the dishes it told how to cook.

Then I read the letters from people
Who were not feeling fit at all,

But had been restored to health again,

By a few bottles of CARNOL.

Now, I had that tired feeling,

That so many complain of in spring,

So I started in on your medicine,

And it surely is a good thing.

You take no chances, as all will agree,

For it is sold on a money back guarantee.

It gives you vim, and pep, and all,

And you feel right up to the minute.

If you can’t tell the world about CARNOL
You can tell the people in it.

Yours truly,

(Signed) Charlotte CARR.

OUR GUARANTEE

CARNOL Is not a Cure-All — Just a real Good Tonic —
relieves coughs, colds and run down conditions generally.

So sure are we that It will do all we claim lor It, that If
you find on purchasing a bottle that It does not help you, your
Druggist Is authorized to refund you your money for that
bottle when you return him the empty or partly empty bottle.

“ We pay the Druggist. ”

CARNOL, LIMITED.

'TK.1-Q5

C35"

■■■

V ERY often when taking Carnol
a laxative may be necessary —
your druggist can supply you with
a mild laxative tablet, which we
have named

“JUSTALAX”

the name signifies just what it is
— just a laxative not a purgative.
The price is 50c per box — for one
month’s treatment, lc per dose.

t .

? t <7 7 c i

MUIMUT