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Las diagrammas suivants iiluatrant la mithoda. % 1 2 3 t 2 3 4 5 6 ■'^ \ • * V5 For Home and Country t 1 TKe Homemaker's Comrade A Cook Book of Home Tested Recipes :%^^'^ #, Compiled by The Kin^smill-Mapleton Women's Institute , •It •■•-■ # ^« • 1 < Your Assistance > • ^^^H * Is Appreciated • 1 1 r-'" ■ To all those who have kindly contributed their favourite recipes, and the advertisers ; who have so generously helped to make this ^^p- venture possible, the Kingsmill-Mapleton Institute extend their hearty thanks. We hope ^■ to patronize those who have so willingly Wg - ~ -sf- assisted us, and trust that our book will prove a helping hand to many house-wives and home- W 1 makers, and incidentally a means of revenue to our Institute that they may go forward ^^^K It carrying a torch of service for home and 1 ■,- ' Country. " ' ' ' i .. , .. » , . .. ., ,..,.. ■» .m i ' 1^ t» M- .# Kin^smill-Mapleton Women's Institute Officers: ";,•■ ;,,"i";y::?|' Honorary President Mrs. S. Garton President Mrs. W. Orris 1st Vice President Mrs. H. Peer 2nd Vice President Mrs. D. McGregor Secretary-Treasurer — Myrtle Paddon, R. R. . ! No, 8, St. Thomas Assist. Sec.-Treas Mrs. John Smith Directors — Mrs. J. Bray, Mrs. S. Parks, Mrs. J. Drake and Miss Eva Ler-p; District Director Mrs. J. Evert I- , : 1^ We may live without friends We may live without books, But civilized man cannot Live without cooks. He may live without love What is passion but pining But where is the man Who can live without dining. (^^^^^C^C^C— 5~-«-^ I \. 4^ ^ 6 KINGSMILL-MAPLETON W. I. COOK BOOK MP. Jones INSURANCE £. p. Jones Specializing Endowments and Life Policies. En- dowments for Children. Also full line of Fire, Auto, Sick and Accident Insurance. ^ l'■»^; Journal Bldg. 477 Talbot Street Phone 1879-w "Outfitters of Boys" ^^Richardsons' Boys Store" BOYS' CLOTHING AND FURNISHINGS Opposite Y.M.C.A., St. Thomas PHONE 1460 ■I 11 II ■ ■ II 11 m n ^— « — — «■— GOOD SHOES AT POPULAR PRICES Hockham's Shoe Store / 683 Talbot Street, St. Thomas Oppositi Y.M.C.A., Phone 808-M • SHOES FOR THE WHOLE FAMILY Griffith & Sifton "FUNERAL HOME" LicMised Funeral Directors and Embalmers NEW AND MODERN EQUIPMENT v ^ Cor. Wellington and Princess Sts. Day or Night Phone 175 •- /■■ ■■ li 11 ■■ li M ■I llfl KINCSMILK-MAl'I.ETON W. I. COOK BOOK -i> Soups >^ #'r'' Vermicelli Soup BoiJ a shin of veal in 3 quarts of water with a turnip, onion and carrot left whole. Boil 3 hours. Strain and add 1 small cup of vermicelli, salt and pepper; boil 5 o"^ an hour, adding water as it boils away. — Mrs. Harry Goes. Potato Soup Slice 3 large potatoes and 1 large onion, cook until soft in 3 cups of water ; mash with a wire masher ; add salt, pepper and 3 cups rich milk, and a large tablespoonful of blitter. Thicken with 2 tablespoons of flour. — Mrs. Don MacG'egor. Cream of Pea Soup One can of peas, 1 onion, 2 teaspoons of sugar, 2 cups of milk, 4 tablespoons butter, 2 tablespoons of flour, salt and pepper to taste. — Mrs. Jas. Moore. Cream of Tomato Soup Two cups of tomato, ?. cups of milk, 3 tablespoons of flour, one-eighth teaspoon soda, 1 teaspoon salt. 3 slices of onion and some pepper. Let tomato and onion simmer 10 min- utes. Put milk on to heat. Mix flour, salt and pepper, with a little cold water and add to the milk. Cook 5 minutes after it thickens. Strain tomato and add soda. When ready to serve put tomato into the milk mixture. — Eva M. Legg. .-:- /' I ; ::iv ;, ■; V' Tomato Soup (Camied) One peck ri^e tomatoes, 1 dozen small onions. 1 bunch of celery, 5 Bay leaves, 20 whole cloves. Let this cook 2 hours. Strain, Then add | cup of salt, 1 cup of sugar, 1 cup of butter, ^ teaspoon cayenne and f cup of flour mixed to a paste in coW water. Boil ten minutes and seal. When serving put a little soda in this mixture and add cream or milk. — Mrs. O. Charl<"on 8 KINGSMIM^MAFLETON W. I. Cm)K BOOK ♦.-— TRY "SURE-RIZE" Baking Powder '* Ensures successful results when baking. CAIRNS' f LIMITED AYLMER D. H. Connor, B. A. INSURANCE INVESTMENTS ESTATES NOTARY PUBLIC Aylmer, (West) Ontario ' mi i W i m iWi n ■■■■ ■■■■■■■■ Phone 32-W for ALL KINDS OF HARDWARE & HARNESS Martin-Senour Paints, Birds' Roofing and Shingles, Beatty Electric Washers. Westinghouse Electric Ranges We Carry a Complete Line of Heaters and Ranges INSPECTION INVITED AYLMER Miller & Son "The Hardware Men" ONT. Price's Planing Mill i >- , John Street North, Aylmer Is prepared to do all kinds of Custom Work, including Doors, Frames, Sashes, Verandah Materials, Beaver 5^.. v^,. and Wall Board, etc. Get Our Prices .'V >■• A, " KINGSMILL-MAIM.ETON W. I. aK)K BOOK 9 Lobster Soup z<^: One can of lolwter, picked fine, scald one quart of milk and 1 pint of water. Work 1 tablespoon of flour into \ lb. of butter ; add tt) milk ; then lobster, salt and red pepper to taste. Boil 10 minutes and serve. — Myrtle B. Charlton. I , Noodles One egg, pinch of salt, J cup water, flour to make very stiff, roll thin ; let dry and roll like n jelly roll ; cut in narrow shreds and cook in chicken soup. ' * ^ Creun of Celery Soup One head of celery, wash and scrape, cut in ^ inch pieces in 1 pint of water. Cook until very tender. Mash in same water; add i teaspoon each of salt and pepper. Make a white sauce of 1 pint of milk. 1 tablespoon of flour and 1 tablespoon of butter. Add this to celery. Strain. Reheat and serve. — Mrs. Archie Ferguson. Tomato Soup with S*^ock One peck ripe tomatoes, 1 dozen large onions, 1 bunch of celery, 1 bunch parsley, 3 sweet peppers, 6 cloves. 8 bay , leaves. Boil together till well cooked, then strain and t'> the juice add — i cup gran, sugar, i cup salt, i cup butter, ^ teas- - poon cayenne. ^ cup fiour. Make into paste with a little of the cold juice. Cook till it thickens and seal. Recipe makes about 4^ quarts. To serve add two pints of beef stock to 1 pint of - tomato soup, or for cream soup, add 2 pints of well seasoned milk to 1 pmt of tomato soup. Heat separately and combine ' just before serving to prevent curdling. , ^ . J--;* .'.; Bean Soup ' ,; ■:*'' One and i cups beans, 1 medium onion, 2 stalks celery, 4 cup butter, 2 tablespoons flour, 3 cups milk, salt and pepper. Soak beans over night and drain. Add water and cook till soft, adding onion and celery to beans after they have partly .cooked. Stir melted butter and flour together till smooth ; add milk and seasoning and cook. To this cream soup add the bean mixture and serve very hot. This recipe makes about 5 servings. A - 10 KINGSMILL-MAPLETON W. I. COOK BOOK *« ■■■ WIN M UM I K Dr. H. E. McKellar D. D. S., L. D. S. i 557 Talbot Street Phone 586 ST. THOMAS •! Headquarters for tha Best in Radio Stanley Radio Sales Phone 2150 715 Talbot Street REPAIRS MADE ON ALL RADIOS ■X Established 1872 Wholesale and Retail Griffin COAL AND ICE COMPANY, LIMITED St. Thomas, Ontario Dealers in Coal, Ice, Cement, Sewer Pipe, Builder's Supplies Phone 850 Established 1883 FOR QUALITY FUEL SEE M. B. Johnson FUELS OF ALL KINDS Office and Yards, 498 Talbot Street ^ St. Thomas, Ontario ....- A' >.^. - III ■ ■■ I II II liii 11 II I III "U III n il I 11 III II -«l lllli KINGSMILI^MAPLETON W. I. COOK BOOK 11 Fish Baked White Fish Clean and bone fish, then add 1 cup of bread crumbs, | cup melted fat, i teaspoon salt, one-eighth teaspoon celery salt, one-eighth teaspoon pepper, a few drop of onion juice and i cup of water. — Myrtle B. ^Charlton. Salmon Loaf One large can salmon, 2 eggs, 1 cup piilk, soda biscuits (rolled fine), salt and pepper. Mix together and steam 1 hour. — Mrs. Ed. Holmes. >^ ^ ^j - A, 15* * , Baked Creati^d Salmon with Spaghetti One can salmon, ^ lb. spaghetti broken fine, 1 tablespoon of butter, 1 pint of milk, 2 eggs. Boil spaghetti in salted water until tender. Drain and pour cold water through it. Greasje baking dish and put layer of spaghetti, layer of salmon, bits of butter, salt and pepper. Continue until all is used. Beat eggs. Add milk and pour over. Bake forty minutes. Serve with or withouj; white sauce. — Mrs. Harry does. *^" :• "-'^- .,,. . , -■ ■ ., ' -.-.' ,.-,.. ■ " .-.' • " - ■ . .^-■■. .,;■ JV V : 5^ Maitre IVHotel Butter ' Two tablespoons of butter, 1 tablespoon of lemon juice, i teaspoon salt, ^ teaspoon of pepper, 1 tablespoon of chopped parsley. Cream butter; add gradually, lemon juice, seasoning and parsley. Keep cool until served. 'This is especially nice with fish. — Mrs. Roy Charlton. Fried Oysters Select large oysters; drain, and dry between towels. Dip in beaten egg; then in dry sifted bread crumbs, which have be.:ii seasoned with salt and pepper. Fry in a wire basket in deep, hot fat until golden brown. These may be prepared some hours before and the breading process repeated after the first coat is dry. — Mrs. Harry Cloes. One-quarter cup of rice, 2 cups of cold water, 1 cup of salt codfish, soaked over night and drained, 1 tablespoon finely .- i£m 12 KINGSMILL-MAPLETON W. I. COOK BOOK 1^ ;We have a Complete Stock of Higfh-'Grade and iMedium Grade FURNITURE, RUGS. LINOLEUM, GONGOLEUM RUGS, OILCLOTHS, ETC ' . - We Invite Comparison of Quality and Price —-Agents for — - OSTERMOOR, MARSHALL AND FISCHMAN MATTRESSES Geo. A. Allen & Son AYLMER, ONTARIO Funend Directors and Embalmers Motor Equipment Day and Night Calls receive our prompt Attention Phone: Store Z32. Residence 172-W or 172-J 1 ■i ■ ■ f »W-» f1— »■■— NKaMMtff^ Carnation Milk Just Rich Whole Milk with 60 per cent, of the Water Removed by Evaporation. Use it as Milk or Cream in any Recipe. Carnation Milk Products Go. T T**?*!*!?!-! Condenseries at Aylmer and Springfield, Ont. •■•• M l I M I M KINCb L-7ilAPLETON W. I. COOK BOOK 13 chopped green pepper, ^ cup buttered bread crumbs, 1^ cups milk, i cup white sauce. Cook rice until tender in the cold water. Drain, mix with the fish, pour milk and sauce over, sprinkle with crumbs and bake until nicely browned.— Myrtle Charlton. .5;..' w How to B^. f. ■iH- ■v»-' 'i':- GO TO R. V. SMITH, Landscape Architect Members Florists' Telegraph Delivery Association •# ,,• -..f<>- Flowering Pot Plants, Cut Flowers, Ferns, Etc Floral Decorations, Garden Designs, Floral Designs Telephone 908 W''i,'% ST. THOMAS ONT. ,.*'^v,- ■■' '"i T. — ♦ KINGSMTLL-MAPLETON W. T. COOK BOOTt 15 Meats Hun Balls Take i cup of bread crumbs and mix with it 2 beaten eggs, 2 cups of cold chopped ham. Shape in balls and fry. — Mrs. Harry does. '^' ' Chicken Croquettes Chop fine any pieces of cold chicken, add half the quantity of bread crumbs, 1 egg, pepper and salt. Shape into balls and fry in a buttered pan. Serve hot. — Myrtle B. Charlton. *.-.■■ " Veal Loaf ■■'ttL. Three pounds of raw veal or hamburg steak, 3 eggs, 3 tablespoons cream. If milk is used add piece of butter. Mix eggs and cream, add 4 rolled crackers to veal ; put altogether adding 1 tablespoon of sage. Mould into a loaf. Bake 2^ hours basting with butter ar d water. Serve cut in thin slices. — Mrs. Roy Charlton. ,. -. ,; .* ■"?', n- Beef Heart Roasted Wash and stuff a large heart with dressing such as is used in turkey. Roast an hour and a half. Serve hot with gravy which should be thickened with some of the stuffing. — Mrs. Harry does. . . Spanish Steak Take 2 pounds of round steak 1 inch thick, season wt'th salt and pepper, cover with a layer of bacon. Roll and tie. Put in a covered baking dish and pour around it \ cup of milk, \ cup of water. Cook for 2 hours, basting occasionally. — Myrtle B. Charlton. - •■'^^»''''^- Mock Duck -^*-^-^^^'^^-^ Trim off the rough edges of a piece of round steak, sprinkle with salt arid pepper and spread over with a layer of bread crumb dressing as used for poultry. Roll like a jelly roll and cook in the oven with a little water or tomato juice. Serve hot or cold. — Eva M. Legg. 16 KINGSMIL^-MAPLETON W. I. COOK BCK}K MEN! •- ^^ It's a Most Remarkable offer, a SKILLjCRAFT SUIT :, . Made to Your Exact Measure $25,50 Extra Pants Free ALL THIS SEASON'S NEWEST WOOLLENS Huntley & Davenport Aylmer'a LeatUng Clothing and Furnishing Stors i .>■*■;•• COSY HOME QUEBEC It Heats, It Cooks, It Bakes, Prarides Hot Water, Bums Any Fuel, Hard or Soft Coal, Coke or Wood. Is Reasonably Priced MADE IN 3 SIZES AND FOR Sl\LE BY Allen & Butcher "The Comer Hardware" AYLMER, ONT. Mi ■■■ — Nw— >— W^— 1— I—— I — ■ a^WN^**— m> jM— fi— W M |i |i M ■■■■■■■■J ■■■■■ iiM* Caverly's Pork Shop WE CARRY A FULL LINE OF ALL PORK PRODUCTS, FRESH PORK LARD AND SAUSAGE Oii« Pound of Our Lard Goes Further than H tbs. of any other TRY IT IN YOUR BAKING Photographs Live Forever Robinson St udio (AYLMER) PICTURE FRAMING ^ " (60 Different Mouldings) '• li ii m M ■ f t ■■■ ■■ ■■ r V . Wl ■ I MI^^M— ^w^» stirring constantly. Bring to boiling point and add the other ingredients. Cook until it bubbles. Serve hot on toast. DreMing for Duck or Goose Mash 3 cups of potatoes fine, add 3 cups of bread crumbs, season with minced onion, sage, salt and pepper. Never fill the fowl more than three-quarters full. — Mrs. Harry does. Fried Chicken ' Cut up chicken. Roll in flour and fry in hot butter or part nice dripping. Season with salt and pepper. Cover until about half done. Then brown. Pour off most of the fat, add a cup of boiling water and thicken with a tablespoon of flour. — Mrs. Harry does. Ig KINGSMILI^MAPLETON W. I. COOK BOOK NO WAITING 6-CHAIR ATTENTION LADIES' and CHILDREN'S HAIR CUTTING A SPECIALTY Wm. Barrett & Son 674 Talbot Street ST. THOMAS, ONT. Do It Electricaily WESTINGHOUSE ELECTRIC RANGES LOCOMOTIVE ELECTRIC WASHERS Fixtures and Appliances Bowley Electric •i r "The Store with a Stock" 378 Talbot Street, St Thomas Phone 1867 Telephone 142 81-83 Ross Street, St. Thomas t i Frank N. Barrett •^-.: -i I Hardware, Tinwarf (J«i^_m>HMM« »■■ ■ ■■■■■ ■»■ ■M^— M^— ■ ■■■■ ■■ M l— «« ■■■■ II i M i^iiigi ■! I KINGSMILL-MAPLETON W. 1. COOK BOOK 21 Irish Stow Cut lamb in dice, usine shoulder meat. Cover with boiling water and cook slowly till tender. When about half-cooked add i cup each of carrot, turnip and salsify. Cut in small pieces and 1 onion and 2 sticks of celery sliced. About 16 minutes before it is done add potatoes cut fine. Season with salt and pepper and slightly thicken the gravy. Pot RomU Four to six pounds of shoulder beef. Put a little suet in a kettle and let it get very hot. Put in beef and sear all sides to a rich brown. Add a pint of boiling water and cook, using just enough water to keep it from burning. Cook till meat is tender but do not let it fall apart. Add seasoning after first half hour. Serve with brown gravy. Swim Steak Take a piece of round steak and lay flat on table or board. Sprinkle with salt and pepper and dredge well with flour. Pound until flour is absorbed and then add more flour. Keep pounding till it will take no more flour. Turn and treat the other side similarly. Sear both sides in a pan in which there is hot fat. Then add 1 cup water and simmer till tender. Steak thus treated should be from | to 1 inch thick. Bread Brown Bread Two cups bran, 2 cups white flour, | half cup brown sugar, 1 teaspoon salt, 1 taespoonful soda ; Mix with butter- milk to about the stiffness of fruit cake. Bake one hour in a slow oven. — Mrs. Arthur Bailley. J',7 Salt Rising Bread Early in the morning make a batter in a tea-cup consist- ing of a ii cup hot water, a pinch of salt and soda and corn meal. /Keep warm until light ; it should rise to nearly top of cup ; ,cpt aeir1f> until npvt rlav TVipn nut hnt watf»r in a larorpr rlicVi .„_- ... — _, . ^ ... _ J, — „. — (a d lb. lard pail will answer), and make a batter by adding flour, another pinch of salt and sodai and add contents of cup. l! M id' ' m i ill ! 1: !l I ;22 Ki MlLL-MAl'//ET()N W. !. COOK BOOK EVERYTHING TO BE FOUND IN A MODERN JEWELRY STORE , _,,■: X. .. .. .—at— . 't:.:-) ^ '■;. . :; Porter & Nelson's 503 Talbot Street ST. THOMAS, ONT. W.J.Milton Contractor for . BATHROOM FIXTURES, LAUNDRY TUBS, SINKS Steam and Hot Water Heating W,, ' L.W. White WATCHMAKER AND JEWELLER 647 TallMt Street, ST. THOMAS, ONT. Expert Watch, Clock and Jewelry Repairing. All Work Guaranteed at Reasonable Prices Miss Charlotte Walker Ta. %CHER of PIANO AND HARMONY Tort; r.to ».>>.i .ei vatory of Music Examinations Studio: Journal Bldg., St. Thomas . : •«■ A Mm ... mone «*o-iv mm^—m^^tt^ ■ M !■■■ I ■■■ KINGSMILL-MAPLETON W, 1. C(X)K B(H)K 23 When pail is full have ready sotne scalded milk and water; add flour and contents of p;iil. When 'lis is light knead down and when light again mould into loaves. Let rise. Make a small batch at a time. Keep warm and warm dishes nnd hoard. Po not let it chill, but never scald the butter. — Mrs. S, L. Parkes. • Four Hour Bread C)n# iarge handful flour, i cup granulated sugar, 1 teas- pi »c)n salt. 1 cup mashed potatoes. Potato water. Mix flour. o'^;ar and salt in a crock. Pour over the hot potato water; add potatoes ; let cool and when cool put in an yeast cake which has been dissolved in a little warm water. Set in a warm place. Ey night it will look foamy. Next morning warm mixture ; ^dd more water if desired, a piece of lard and a little s.4lt, and mix quite stiflF with flour; keep warm and when light knead and let rise again. Put in pans. Rise till double in si e and bake, 2 quarts of yeast mixture makes four large loaves. — Mrs. L. K. Laidlaw. White Bread Yeast Part — Scald one cup flour, one-third cup supar, •pinch of salt with potato water at noon. Beat thoroughly and add 3 tablespoons mashed potatoes. Set away to cool. Then break one yeast cake in one-third cup of lukewarm water. When the scalded part is luke-warm, add the dissolved yea -t (cake. Beat thoroughly. Cover and set in a fairly warm place to raise. In the evening make a sponge by adding as much luke- warm water to the yeast as you think you need. I had 2| quarts for 7 or 8 loaves. Cover warm; let rise over night. Mix •stiflf in morning, adding a big handful of salt. Cover warm and mould into loaves. — Mrs. J. A. Evert. Nut Bread One cup brown sugar, one egg, one cup sweet milk, 2 teaspoonsful Baking Powder, ^ cup chopped nut meats, rj cup chopped dates or raisins, 3 cups flour. Let rise in a warm place for 20 minutes and bake in a moderate oven, — Mrs. J. A. Evert. Bran Loaf One teaspoon soda, 1 teaspoon salt, 2 cupsful flour, 2 cups- ful bran, 1 cupful br(»\vn sugar, LJ cups sour milk, i cup chopped walnuts, ^ cup chopped dates. — Mrs. S. Caron. 'fl T3f': 24 KINGSMILL-MAPLEXCN W. I. COOK BOOK *- Wall Paper STAUNTON'S SEMI-TRIMMED — AND— SUNWORTHY PAPERS McLachlins Book Store (70 Years in St, Thomas) «— ^ M * l^r \ f n ^ On Every Occasion We specialize in Wedding Bouquets, Graduation Bouquets, Corsage and Funeral Designs. We carry a complete line of POT PLANTS, FERNS AND BASKETS Flowers Delivered to Any Part of the World W. S. Rylands "The House of Flowers" Phone Greenhouses 7-W Nurseries^ Alma Street 492 lalbot Street The Heart of St. Thomatf Phone 413 Day or Night ■ IM IMH llMBBll UM..IMI. ■ P KINGSM1LI.-MAPLETON W. I. COOK BOOK 25 Graham Date Loaf One cup white flour, 2 cups graham flour, 1 cup yellow jsugar, salt, butter tlie srze of tin egg, 1 cup chopped dates, ^ cup chopped nuts, 1 teaspoon soda, 1^ cupsful sour milk. Bake one hour. — Mrs. S. Curtiss, Sweet >lul Bread Four cupfuls flour, | cup white sugar, 1 cup walnut meats, 1 teaspoon salt, 4 teaspoonsful baking powder, 1 egg, •one cup of sweet milk. Mix altogether to iorm a loaf. Let stand in pan twenty luinutes. Bake in moderate oven one-half hour ; try with a straw. Raisins may he Used in place of nuts. — Mrs. E. Legg. Bate Bread Two cupsful graham flour, 1 cup white flouf, \ cup browft sugar, 2 cupsful sweet milk. 2 teaspoonsful baking powder, 1 teaspoon salt, 1^ pounds dates. Let rise 20 uiinutes in a warm place and bake one houT in a moderate oven. — Myrtle B. Charlton, Warm Biscuilft One quart flour, 2 large teaspoons baking powder, 2 table- spoons lard, salt ; pour sweet milk over flour and stir with epoon. Mix until just merely stiflf enough to hold together and drop from spoon on hot pans. Bake in a quick oven* — AIr>s. Walter Moore, Baking Powder Biscuits Two citps flour, 4 teaspoons baking powder. | teaspoOn salt, 2 tablespoons butter, ^ cup mlik and water in equal parts. Sift dry ingredients three or four times. Add shortening working it into the flour with the tips of the fingers, gradually add liquid, mixing it in with a knife. Use as much liquid as is necessary to make a dough as soft as can be handled on a board ; turn out on a floured board ; pat and roll lightly to | inch in thickness. Cut with a cake cutter ; shape up the edge a little and immediately put into a hot oven. Brushing the tops with a little milk before putting into oven makes a nice golden brown. — Eva M. T-egg. To remove paint from the glass in window panes, rub with the edge of a coin. , ._ ^ 26 KINGSMILL-MAPLETON W. I. COOK BOOK THE LARGEST STOCK OF WaU Paper IN EAST ELGIN IS AT TheWhite Drug Store Aylmer Over 300 patterns to choose from. ■■-k- t' ALWAYS ASK FOR Brediii's Cream Loaf Manufactured by Canada Bread Co., Ltd. The Quality goes in before the Name goes on Phone Metcalfe 944. LONDON »n^m^h ii I m H' » ■ ■ «■ ■ M il ■»■■ m i —MS I mtmm KINGSMILL-MAPLETON W. I. COOK BOOK 27 Grandma's Buns Three cups lukewarm water, ^ cup lard, 1 cup yellow sugar, 1 cup currants or raisins, 1 tablespoon salt, 1 yeast cake, 1^ or 2 quarts flour. Soak yeast cake in water ten minutes; dissolve lard, add sugar, salt and yeast cake to flour. Let rise. At night add fruit and enough flour to mix, not too stiff. Let rise till morning and mix down again. Let rise till treble in size. Cut out small buns ; let rise till double in size and bake in a moderate oven. — Jean Weaver. Cinnamon Rolls Take a piece of bread dough, roll out to about an inch thick, spread with butter and then brown sugar ; sprinkle with cinnamon ; then roll up as for jelly roll and cut slices about one inch thick from end of roll. Let rise and bake twenty minutes. By adding fruit to butter and sugar, or cocoanut and vanilla, you can vary the rolls to fruit rolls or cocoanut rolls. — Mrs. A. Moore. Parker House Rolls One cake Fleischman's yeast, 1 pint milk, scalded and ct)oled, 2 tablespoons sugar, 4 tablespoons melted shortening, 3 pints sifted flour, 1 teaspoon salt. Dissolve yeast and sugar in lukewarm milk ; add shortening and 1^ pints of flour. Beat until perfectly smooth. Cover and let rise in a warm place 1 hour or until light. Then add remainder of flour (or enough lo make a dough), and salt. Knead well. Place in greased bowl. Cover and let rise in warm place until double in bulk. Roll out one-fourth inch thick. Brush over lightly with melted butter. Cut with 2-inch biscuit cutter; crease through centre heavily with dull edge of knife and fold over in pocket-book shape. Place in well-greased shallow pans 1 inch apart. Cover and let hise till light. Bake ten minutes in hot oven. — Mrs. James Moore. If an article is scorched with the iron, wring a cloth out of a solution of equal parts of hydrogen peroxide and water. Cover the scorched part and iron dry. If it is not all removed the first time give it the second application. When washing or rinsing coloured materials a teaspoon of P2psom salts added to each gallon of water will prevent fad.ng or running. ^ % "•; . ! ! m 28 KINGSMILL-MAPLETON W. I. COOK BOOK |wi II The Belmont Hardware General and Shelf Hardware Enamelware, Cutlery, Stoves, Sherwin-Williams Paint, Roofing, Gold Medal Twine, Pure Manilla Rope, Gutta Percha Tires, British American Gasoline and Oils E. F. JENKINS, Prop. The Yarmouth Centre Store Handles only the BEST Groceries, Confectionery, Dry Goods, Meats, Hard- ware, Boots and Rubber Goods, Gasoline, Oils, Tires and Tubes that money can buy. H. B. SUTTON. Prop. -■M w iM^«MB. The People's Grocery Choice Groceries and Provisions, Domestic and Foreign Fruits -o- L. H. Grandy New Sarum, Ont. Phone 68, Yarmouth Tel. ■HI ~»HII»-*Kd - For Quality, Style and Value in Men's and Boys' Clothing and Furnishings Gome to Hardings Men's & Boys' Store ST. THOMAS ■ I II 11 l«— «l— M.JWM. ■ii^ii— M 1 1 n il ■ m il II I II III III I ii^»«i« ■II I— ly KINGSMILL-MAPLETON W. I. COOK BOOK 29 Hot Supper Dishes Baked Rice and Tomatoes One cup rice, 2 cups strained tomatoes, 1 small onion, (minced), ^ lb. cheese (grated), 2 tablespoons butter. Pepper and salt. Mix all together. Bake. — Mrs. Skeene Smith. Spanish Rice Season 1 pint tomatoes as for serving and add 1 cup of water. To ^ lb. Hamburg steak add 1 chopped onion, salt and pepper. Mix the steak with the tomatoes and add | cup dry rice. Turn into a baking dish, dot with butter and bake till rice is tender. Serve hot. — Myrtle Paddon. Creamed Chicken on Toast Bits of chicken taken from the frame of the fowl may be chopped and added to a well seasoned white cream sauce. Spread thickly on fresh hot toast and serve on a hot plate. — Myrtle Paddon. Casserole Chicken Cut a chicken in pieces, roll in flour. Sprinkle with salt and pepper. Put all in a casserole with a cup of water and a small piece of butter. Cover tightly. Cook until done. Will cook old chicken tender. — Mrs. A. Moore. Sausage Leaf Line a baking dish with dressing made of 3 cups bread crumbs, 2 tablespoons butter, 2 tablespoons minced onion, ^ teaspoon of salt, ^ teaspoon pepper, and ^ teaspoon summer savory. Fill centre with sausage and bake 1 hour. — Mrs. James Patterson. Boston Baked Beans Soak 2 cups beans in soda water over night. In the morn- ing cook (until the skins burst open) in fresh water. Mix ^ tablespoon mustard, ^ cup yellow sugar, pepper and salt. Place in the bean pot with two or three slices of pork. Bake, adding water occasionally till done and not too dry. Serve hot. — Mrs. E. Holmes. 30 KINGSMILL-MAPLETON W. I. COOK BOOK -^rK. -'"•'^... Cheese Souffle . :' '''y- Two tablespoons butter, 1 tablespoon flour, ^ cup milk, 1 cup grated cheese, 3 eggs, ^ teaspoon of salt and pepper. Put butter in saucepan. When hot add flour. Stir until smooth, add milk and seasoning. Cook 2 minutes. Add yolks of eggs well beaten, and the cheese. When cold add whites of eggs beaten to a stiff froth. Turn into a buttered dish. Place dish in pan of water and bake 20 minutes. Serve at once. — Mrs, Archie Ferguson, Cauliflower and Cheese One medium sized cauliflower, 2-3 cup grated cheese. Separate cauliflower into flowerlets and cook in boiling salted water until tender, but still firm. Drain and place in casserole. Prepare a cream sauce of 2 cups milk, 1 tablespoon butter, 2 tablespoons flour, salt and pepper. Into this stir the cheese. Pour this over the cauliflower. Sprinkle with cracker crumbs and dot with bits of butter. Bake until nicely browned. — Mrs. R. McGregor. Welsh Rarebit Scald 1 pint of milk, thicken slightly with corn starch. Stir in the following previously mixed together : 1 cup grated cheese, 1 tablespoon mustard, salt and pepper. Let stand until cheese is thoroughly melted. Pour over slices of buttered toast and serve at once. — Mrs. Eugene Sweet. French Baked Eiggs Butter muffin dishes and in each put 1 tablespoon cracker crumbs and 1 tablespoon milk. Break in an egg and season with salt and pepper. Cover with crumbs, moisten with milk, dot with butter and sprinkle with grated cheese. Bake in a slow oven till golden brown. Serve hot garnished with parsley. —Myrtle M. Paddon. Italian Spaghetti Cook I package spaghetti in salted boiling water, drain and wash in cold water. Fry 2 large onions in T tablespoon of fat until brown, add 1 pound of hamburger and fry until done. Add 1 pint tomato to the spaghettit and when hot, com- bine with the meat, salt and pepper to taste. Cook slowly 15 minutes. This may be heaped on a platter and sprinkled with grated cheese, — Mrs. Don McGregor. KINGSMILL-MAPLETON W, 1. COOK BOOK 31 Foamy Omelette Two eggs, 2 tablespoons hot water or milk, | teaspoon of salt, li teaspoons butter. Beat yolks until light, add milk or hot water (water gives a more tender texture). Add salt and fold in stiffly beaten egg whites. Put butter in heated ome- lette pan.. Pour in mixture. Cook over slow heat until set. Then put in a hot oven to dry out. Fold and serve. Variations — An omelette may be packed before being folded with chopped ham or fowl, jelly, grated cheese or peas and chopped crisp bacon. Cream sauce, cheese or tomato sauce may be poured around it. — Mrs. Eardly Finch. Hot Beans in Tomato Sauce Boil beans 2 or 3 hours in soda water. Drain and add to sauce made of the following: 1 tablespoon mustard, | cup vinegar, 1 cup sugar, salt and pepper, ^ pint tomatoes, 1 medium sized sliced onion. Bake. — Mrs. Cyril Williams. Macaroni and Salmon One cup milk, 4 tablespoons of cream, 2 cups bread crumbs, 2 eggs, 1 cup cooked macaroni, 2 cups salmon, 4 tablespoons melted butter, 1 teaspoon salt, paprika. Heat milk and crumbs together, stir in slightly beaten egg yolks, add macaroni, salmon, cream, butter and salt. Fold in stiffly beaten egg whites and pour in a buttered baking dish. Sprinkle with paprika. Put in a pan of water and Iwike 40 minutes. — Mrs. R. McGregor. Potato Puff Two cups mashed potatoes, ^ cup milk, 2 well beaten egg yolks. 2 tablespoons butter, salt and pepper. Beat well and add stiffly beaten egg whites. Pile lightly in a buttered dish. Bake until puffed and brown. — Miss Alta Holmes. Stuffed Potatoes Cut hot baked potatoes in half. Remove the pulp, mash it and add enough milk for the usual consistency of mashed po- tatoes. Season with butter, salt and pepper. Fill the cases with this mixture. Dot the tops with bits of butter or brush over with m'lk. Bake 8 or 10 minutes in a hot oven. Variations — Beaten white of egg, (1 egg to 3 medium sized potatoes), j cup grated cheese, ^ cup chopped meat or 1 tablespoon chopped parsley to same amount.— Eva M. Legg. 32 KINGBMILL-SrAPLETOlSr W. L COOK BOOK ^ Reliable Footwear —FOR— All the Family The Sears Shoe Store AYLMER, ONT, ; Young's Bread Bread is the real basis for a balanced meal, therefore should be made of Highest Quality products. You have it here, made in your town. -o- Ask for Young's E. £. Atkinson (G, R. Shaw, Assistant) FUNERAL AND AMBULANCE SERVICE Prompt Attention Given Day or Night Licensed Funeral Directors and Embalmers PHONE 311-w AYLMER, ONT. H. E. Armstrong Notary Public and Conveyancer AYLMER, ONTARIO Insurance, Collections, Investments, Mortgage Loans, Real Estate, C. P. R. Ticket Agent 4^- KINGSMILL-MAPLETOW W. 1. COOK BOOK Potato Cheese Puff* ? - ^ Two cups cold mashed potato, ^ cup grated cheese, 1 beaten egg, a litUe "batter, salt and pepper. Beat well. Put in patty pans and bake in a quick oven. — Myrtle B, Charlton. Cornflake Potato Balk Shape hot mashed potatoes into round halh. Dip ia\ «i slightly beaten egg, then roll in cornflakes. Place on a greased pan and put in a hot oven until potatoes are reheated and corn- flakes are crisp. Sere hot. — Edith McGreg^or, Escallopecl Onions Boil until tender 6 large onions. Cut. Place a layer of onions in baking dish then a layer of bread crumbs. Repeat finishing top with crumbs dotted with butter, salt and pepper to taste. Moisten with milk. Put in oven to brown. — Myrtle B. Charlton. • . * Tonu^o Cups Hollow out the stem end of medium siaed tomatoes until the cavity will hold 1 egg, a bit of butter, pepper and salt. Put in the oven until the egg is cooked. Do not peel tomatoes* Excellent Baked Hash Chop any pieces of cold meat. Put in a frying pan. To each pint of meat add 1 cup bread crumbs, 1 tablespoon but- ter, salt and pepper to taste. Now add enough gravy or hot water to moisten. Mix thoroughly and bake 30 minutes in a hot oven, — Mrs, Evert. Salmon Patties Equal parts salmon and mashed potatoes, 1 egg, salt, pepper and minced onion. Mix thoroughly. Shape in patties an fry till both sides are nicely browned. — Mrs. Eugene Sweet. Salmon Loaf One can salmon minced, 1 tablespoon butter, 5 soda milk. Mix altogether. Steam 1^ hours. Serve cold. — Mrs. Clarence Rogers. • iM; 34 KINCSMILL-MAPLETON W. I. COOK B 1 J ;j| 1 - ' Wf^-''' ir I !■ |f' , i' ,, 1 P: ; : Love Sandwiches Lay slices of buttered bread in frying pan, buttered side down. Cover with slices of cheese, sprinkle with salt and paprika, cover with another slice of bread, butter side up ; allow to brown and then turn and brown other.side. Cut either in triangles or fingers. — Mrs. Don. MacGregor. , , Open Sandmches Cut whole wheat or white Canada bread ^ inch thick, remove crust and cut in fancy shapes. Spread with cream cheese, mixed with a little cream or salad dressing, (a fish paste may be used.) Dip in finely chopped nuts, garnish with cress, parsley and pimentoes, olives or radishes. Club Sandwiches Butter toast made of Canada bread, allowing 3 slices for each person. On first slice place a lettuce leaf and a layer of sliced chicken. Spread a slice of toast with mayonnaise, place; over the chicken with the mayonnaise side down. On this place- slices of tomato, and crisp bacon. Spread the remaining slice with mayonnaise and turn over tomato and bacon. Cut iu triangles and garnish with parsley, ripe or stuflfed olives. Rolled Toasted Chese Sandwiches Cream cheee and butter together. Spread on slices of fresh white bread. Roll the bread. Toast and serve. / Ham Pimento Sandwich Ciiop nam and pimentos, mix with mayonnaise and spread between thin slices of bread and butter. A crisp lettuce leaf may be added. — Mrs. Archie Ferguson, KINnSMILI^MAPLETON W. I. COOK BOOK 35 Tongue Sandwiches Beef tongue put on to boil in very little cold water. When tender cool and peel, slice very thin. Cover each slice with mayonnaise t 3 medium sized onions cooked until tender. Put through seive. Mix the following and add 1 cup sugar, ^ cup salt, 6 tablespoons of mustard. ^ cup of flour, 1 cup vinegar. Cook all this together. Then add 4 sweet l)eppers & 1 hot pepper (chopped). Put peppers in. Boil up and seal. Use as a spread between tljin slices of bread. — Mrs. S. Herbert. Domino Sandwiches Butter slices of white and whole wheat bread. On a slice of white, spread cream cheese. Lay a slice of whole wheat on this, butter side up. Spread this with chopped tongue or chicken mixed with pickle and mayonnnaise ; then a slice of white bread spread with chopped sweet peppers ; another slice of whole wheat. Trim ofif the crusts evenly. Put under a weight and let stand several hours in a cool place. Cut crosswise in thin slices when ready to serve. — Mrs. Don. McGregor. Sweet Sandwiches Equal parts of bananas and nuts (chopped) mixed together with mayonnaise. Dates and nuts or raisins and nuts may be used in the same way with either white or whole wheat bread. —Mrs. D. O. White. '" Sahnon Sandwich Filling One can of salmon, 3 hard boiled eggs chopped, juice of 1 lemnn. 1 tahlesnoon of vinep-ar. 2 tahlesnoons nf chonnerl ntrk-lf». , _ J — . — jg — ,_ — -_^- — ^ ^ ^ , 1 teaspoon of mustard and tablespoon of melted butter. Spread between white bread. — Mrs. D. O. White. 36 KINGSMILL-MAPLETON W. I, CCXJK BOOK i','? '"a >•■-«■•»- 114* "QUALITY FIRSP' IS OUR MOTTO W. C. Barons General Merchant Belmont - Ontario Groceries, Drygoods, Hardware, Meats; Neal's Bread Silverwood's Ice Cream Gasoline and Oils; Firestone Ties^— Sterling Shoes ^ Dominion Rubbers HIGHEST PRICES PAID FOR EGGS & POULTRY ■■•— es^iiis ■■■■I -iSi^M -■■' W. A. Hunt Home Furnishings — and — Director of Funeral Service BELMONT, ONT., Phone D-37 Personal Attention Day or Night \c:. .. .••V. i(, ■■■■MM ■■ KINr.SMIl 1^ MAPI.ETON W. I. COOK BOOK 87 Rolled Celery Sandwiches Cut \ inch slices of white bread from a fresh moist loaf. Remove crusts an ' spread with butter. Meanwhile cut stalks of cleaned celery into leng^ths equal to the width of the bread slices. Fill these stalks with cream cheese. Place a stalk at each slice of bread and roll like a jelly roll. Roll all the sandwiches in a damp napkin and place in a cool place for a few hours. The rolls should keep their shape. — Mrs. Wm. Orris. -/«.■ Bacon and Cheese Sandwiches Butter white bread. Spread liberally with erated cheese. Add a layer of thin crisp bacon. Top with a second slice of but- tered bread and press together. These are delicious toasted. Mrs. Sam Garton. Salad and Salad Dressings Salad Combinations * Cabbage, celery and pimento. Cabbage pineapple and marshmallows. Peas, carrots and celery. Bananas, stoned cherries, boiled dressing. Sliced peaches, yellow plums, nuts. Orange and Spanish onion. Chopped hard boiled eggs and carrots. Celery, creamed cheese and nuts. Cabbage and chopped peanuts. Salmon, celery and sweet peppers. Mrs. Roy McGregor and Mrs. O. Derrough Chicken Salad Boil or steam chicken until tender. When cold chop fine and season. Add crisp celery which has been chopped in the proportion of i cup celery to 1 cup of chicken. Serve with salad dressing. Dressing — 1 level teaspoon of flour, 1 tablespoon of butter, 1 cup of milk. Bring to a boil and set it where it will keep warm. Mix dry 3 tablespoons of sugar, ^ teaspoon salt, ^ teaspoon of mustard, add two eggs and beat all together. Add gradually 1 small ^ cup of vinegar. Add this to the cream sauce and boil for a few minutes, stirring constantly. — Mrs. Archie Ferguson, , , ,i > . -; 38 KINGSMILL-MAPLETON W. I. COOK BOOK Manhattan Salrd i.. Chop apples, celery and walnuts. Make lemon or orange jelly. Pour over whole. Let set. Break with a fork. Serve on individual plates on a lettuce leaf. Pour salad dressing over it. — Mrs. Eugene Sweet. Cranberry Salad Half envelope of gelatine. 1 pint of cranberries, two- thirds cup celery diced, 1-3 cup chopped nut meats, 1^ cups cold water, 1 cup of sugar and a dash of salt. Cook cranberries in 1 cup water for 20 minutes. Stir in sugar and cook 5 minutes. Add the gelatine which has been softened in ^ cup cold water. Stir in the celery and nuts and turn into mould that has been rinsed in cold water. Chill. Cut in squares and cover with salad dressing. — Mrs. John Smith. Waldorf Salad Two cups chopped apples, 2 cups chopped celery, some walnuts broken not too small. A very little cayenne. Mix with salad dressing and serve on lettuce. — Grace Charlton. Perfection Salad One package Knox sparkling gelatine, ^ cup cold water ; ^ cup vinegar, 1 pint of boiling water, 1 teaspoon of salt, 1 cup shredded cabbage, juice of 1 lemon, ^ cup sugar, 2 cups of celery cut small, 1 can pimento. Soak the gelatine in cold water for 5 minutes and add lemon juice, vinegar, boiling water, salt and sugar. Let cool. When partly stiff add remain- ing '"ngredients. Mould and serve on lettuce with sHces of studied olives. — Mrs. D. O. White. Banana Salad Slice bananas lengthwise and dip into dressing. Then in ground nuts and serve on lettuce leaves. Dressing — 2 tablespoons sugar, 2 eggs, (well beaten), 1 large tablespoon of butter, pinch of salt. When cooked and cooled, add 2 tablespoons of sweet cream. — Mrs. H. Peer. Fruit Salad One cup of pineapple, 1 cup cherries, a few green grapes, 2 bananas, 1 orange, ^ ppund of marshmallows cut up, i cup whipped cream with a little sugar added to it. Mix all together and serve on lettuce. — Mrs. Harry Cloes. KINGSMILL-MAPLETON W. I. COOK BOOK 39 Butterfly Salad Cut pineapple slices in half. Turn each half over so that the outside of the circles are touching. This forms the pairs of wings. Select lettuce leaves of even size and slip one under each slice of pineapple. Stone a date and use it for the body. Cut feelers from candied peel and place in position. Cut thin slices from stuffed olives and place on wings to make spots. Put a spoonful of fluffy dressing beside each butterfly. — Mrs, Eardly Finch. Crab Meat Salad One can crab meat flaked, 1 bunch of celery cut in small pieces. 1 small Spanish onion, minced, 1 can of pimentoes cut in narrow strips, salt and papper and enough mayonna'se to hold it together. Serve on a lettuce leaf. Tuna fish may be used the same. M m m '■}i Veal Salad One head of lettuce, 1 cup celery, 1 cup peanvits (ground). 2 pounds of lean veal (cooked), 6 large apples. Mince the veal. Chop celery and apples. Mix all together. Use lettuce for garnishing. Season with salt, pepper, sugar and paprika. Serve with salad dressing. — Mrs. S. Curtis, Marguerite Salad Hard boiled eggs divided into eighths lengthwise. Separate yolks from whites and arrange whites on a bed of lettuce to represent a daisy. Mix yolks well with salad dressing and drop in centre of the whites. — Mrs. H. Peer. Pear Salad Drain pears, arrange on lettuce. Mix ^ teaspoon salt, \ teaspoon paprika, 1 tablespoon of powdered sugar, 2 table- spoons vinegar, 4 tablespoons olive oil or melted butter, ^ cup soft grated cheese. Mix thoroughly by beating and pour over pears. — Mrs. Don McGregor. Hot Potato Salad Boil 6 large potatoes, drain and chop. Add f cup cream (either sweet or sour), | cup vinegar, 1 large onion chopped, salt and pepper and minced parsley if the flavor of parsley is liked. As soon as it is again hot it is ready to serve. — Mrs. Don McGregor. ! 40 KlNCrSMrLL-WAPLETON W. I. COOK BOOK" «!"► ■M^ I KM^—MI ■■ ■■» Aylmer Garage Phone 207 Aylmer Service Station Phone 164 Aylmer Garage do. Automobiles and Accessories "STAR CARS" Courteous Treatment to All i m At III I ir «r nil m i ■■ "- "• ' " ■ ' ~ "* -- — — ^ Vair & Balkwill Wholesale Manufacturers of ICE-CREAM and HOME-MADE CANDIES 323 Talbot Street Phone 653 ST. THOMAS, ONT, Arnolds Markets MEATS, PROVISIONS GROCERIES FRESH FISH (The Markets that set the Pace) WE DELIVER PHONE 436 Arnolds Bros. Ltd., St. Thomas Frank A. Tier Ford Specialist 10 Princess Ave., St Thomas KINGSMILL-MAPLETON W. -1. COOK BOOK 41 ^ . CheenM Fingers to Serve with Salad Cut -stale tread in narrow strips, baste with melted butter. Holl in g^^rated cheese and toasted in a hot oven. — .Mrs, Wm, Orris. Potato Salad Slice 2 qiiciTts cold "boiled potato tine, one large onion •chopped, 1 cucimiber, 1 bunch ol celery and 3 hard l^oiled eggs, .•all chopped. Mix with any good dressing and ^erve with whip- ped cream. — JMrs. H. Peer, •^ ' ' ' Shrinip Salad To 1 can of shrimp add 1 cup of chopped celery, 3 hard boiled eggs, and a few walnuts. Pour salad dressing over all just before serving. Rinse shrimps in ice water before using and be sure to have all thoroughly chilled. Serve on lettuce. — Myrtle B. Charlton. Vegetable Ring Half envelope Knox gelatine, ^ cup cold wateT, J cup boil- ing water, I cup sugar, | cup vinegar, 2 tablespoons leinoft juice, 1 teaspoon salt, 1 cup chopped celery, ^ cup chopped cabbabe, ^ cup chopped carrots {cooked), ^ cup peas. Soak gelatine in cold water five minutes then dissolve in boiling water. Add sugar, vinegar, lemon juice and salt. Strain, cool and when mixture starts to thicken add vegetables. Turn into mould, first dipped in cold water and chill. — Mrs, O, Derrough^ Mayonnaise Dressing On« egg yolk, 1 teaspoon salt, 1 teaspoon mustard, 2 tablespoons vinegar, 1 tablespoon lemon juice, ^ pound tin of salad oil. Beat the egg yolks. Add salt and mustard. Beat in a few drops of vinegar, then about 4 drops of oil. Beat well using a dover beater. Then a few more drop of vinegar and a few more drops of oil. Repeat until you have used a couple of tablespoons of oil. (This is the most important point of the success of the dressing.) You can now begin to add the oil in a thin stream beating constantly. When all the oil and vinegar have been used add the lemon juice. This will keep for a long time in a cool place in an ordinary jar. — Mrs. Don. McGregor. i A small paint brush is excellent for greasing a cake pan. 42 KINGSMILI^MAPLETON W. I. COOK BOOK Salmon and Celery Salad Use equal parts of salmon, celery and cabbage. Chop the three fine. Mix with dressing, garnish with chopped pickles. — Mrs. D. O. White. Salad Dressmgr Three large tablespoons granulated sugar, 1 small tea- spoon mustard. 1 large teaspoon flour, 1 tablespoon butter, f cup sweet milk, 1 e^gg. Mix sugar, flour, mustard together; beat tgg in cup ; add dry ingredients, also milk and pinch of pepper. Cook until thick. Add f cup vinegar. Bring to boil. Stir smooth and last of all add \ teaspoon salt. — Mrs. J. W. John- son. Thousand Island Salad Dressing One pint mayonnaise dressing, 1 hard boiled ^g'g chopped fine, 1 teaspoon chopped onion, 1 tablespoon chop|>ed nuts, 1 tablespoon chopped parsley, 4 tablespoons chili sauce. Mix well. Add chili sauce last. — Myrtle B. Charlton. Uncooked Salad Dressing One can Eagle Brand milk, 3 eggs, 1 cup of vinegar, \ teaspoon of mustard, 1 teaspoon salt. — Mrs. S. Smith. Salad Dressing One tablespoon flour, \ cup butter, 3 eggs, \ teaspoon mustard, \ cup sugar, 1 cup sweet milk, \ cup vinegar, pinch each of cayenne pepper and salt. Mix flour and butter well, add ^%g wolks, mustard, sugar, salt, pepper, vinegar, and lastly milk. Cook until thick, stirring constantly. After it is cooked add egg whites which have been beaten until stitf. — Mrs. H. Peer. Salad Dressing Without Cooking One large can condensed milk, 1 egg, 1 teaspoon each of salt and mustard. 1^ cups white wine vinegar, sugar to taste. Beat all together and keep in covered jar. — Mrs. Don McGregor. Salad Dressing T„ o eggs. 1 cup sugar, 1 cup vinegar, 1 cup sweet milk. Cook till hot and add lurnp of butter, 1 teaspoon mustard and 3 teaspoons cornstarch. — Mr? John Chute.. ., rv;i:-^' KINGSMILI^MAPLETON W. I. COOK BOOK ,43. Pickles and Relishes Mustard Pickles Five quarts cucumbers, 2 quarts small onions, and 1 large cauliflower. Soak over night in salt and water. To 1 gal. vine- gar add 1 oz. tumeric, 1 oz. celery seed and 6 cups yellow sugar. Put on stove and when scalding hot add onions and let boil ^ an hour. Then add ^ lb. mustard and 2 cups flour each mixed with a little vinegar to form thin paste. Add these to fornjer ingredients and when it has thickened put in cucum- bers and cauliflower, and cook very gently till they are heated through. — Mrs. Walter Moore. ta m Queen of Pickles . Two quarts of cucumbers, onions and green tomatoes chopped fine. Soak over night in salt and water. Drain and add the following dressing — 2 quarts vinegar, 3 lbs. gran, sugar, ^ oz. tumeric, 1 cup mustard, 1 cup flour. Bring to a boil and pour over pickles. — Mrs. Jas. G. Campbell. Sweet Mustard Pickles Three quarts cucumbers, 3 quarts onions, 2 small cauli- flowers, 6 green sweet peppers, 1 hot red pepper, 2 heads of celery. Cut fine, cover with hot brine, let stand over night, drain and add 2 quarts vinegar, 8 cups sugar, 4 ozs. white mustard seed, 4 oz. celery seed. Let this come to a boil with the first ingredients. Make a paste of : | cup flour, ^ lb. mustard and i oz. tumeric with vinegar. Add this paste slowly to the boiling pickles and boil three minutes or till the vinegar thickens. — Myrtle Paddon. ^ Clumped Pickles One quart each of large cucumbers, onions and apples and 3 red peppers. Chop fine, salt and do not drain. One quart small onions and one large cauiflower broken in small pieces. Put these in different dishes, sprinkle with salt, let stand over night and drain. 1^ quarts vinegar, 8 cups brown sugar, i lb. white mustard seed. Let come to a boil. Make paste of | cup flour, 4 lb. mustard, ^ oz. tumeric. Add slowly, stir quickly and add pickles. Let simmer 10 or 15 minutes and stir continually to keep from scorching. — Mrs. W. H. Legg. .. . .. .v,. .,ii^ 44 KINGSMILL-MAPLETON W. I. COOK BOOK ♦- ■il 1 1 ■■ II I ■■ ■■ ■■ I MM ■■ U Elgin Garage BUICK AND PONTIAC CARS WHITE ROSE GASOLINE RFPAIRS ON ALL CARS All Size* of Tires Carried in Stock -O- J. £• Lindsay & Son ^M [■■W— W. H. Candy Dealer in Fresh Eggs and Live Poultry Also Feed Stable and Standing Bam for Horses Water Street, Aylmer PHONE 291 mftm^^m M.^iH— ; The Home of REXALL REMEDIES A guaranteed Remedy for every ill The Rexall Line consists of The Pure Test Label in Powder and Liquid Form, Rubber Goods, Pharmaceuticals, Toilet Goods When you want the best — Come here and say "Rexall" J. E. RICHARDS & CO. PHONE 83. Aylmer, Out. *■■■ ■■■■■ ■■ I »>■ ■ ■■■■jgi^Wi ■#■■■■■■ I W illi ■■■ I Mil i>iiii M i»"iil|i ■■■■ !■■■■■■»— ■■! ll»« H ii ■■■iitiM- Penhale's Boot Shop QUALITY FOOTWEAR AT REASONABLE PRICES 3 Doors East of City Hall ST. THOMAS, ONT. ■ M ■■■ iii1M» ■*■ ■ ■■ ■! •♦ - _ „;» V" KINGSMILL-MAPLETON W. 1. COOK BOOK 45 YeDow Pickle One dozen large onions, 2 large cauliflowers, 1 quart large cucumbers peeled and chopped and 2 bunches celery. Chop all fine. Sprinkle with salt, let stand over night and then drain thoroughly. Make a dressing of 2 lbs. brown sugar, 3 pts. vinegar, 1 tablespoon tumeric, 6 tablespoons mustard, 2 ozs, mustard seed. Pinch of cayenne and 1 cup flour . Cook till th.ck, add pickles and cook 15 minutes. — Mrs, Skene Smith, Pcsiiper Relisli 12 sweet red peppers, 12 sweet green peppers, 8 large onions, 2 heads of celery. Cover with boiling water and let stand ten minutes. Drain and cover again with water. Let it come to a boil and drain dry. Add 1 quart vnegar, 1 table- spoon salt and 2 cups gran, sugar. Boil 15 minutes and seal, — Myrtle M. Paddon, Meat Relish Two quarts cucumbers peeled and seeds removed 5 qts, cabbage, 1 doz, onions, 2 qts, cauliflower, 1 qt. small cucum- bers, 2 qts. green tomatoes, 1 qt. celery. Chop all fine and then add 1 cup salt. Let stand over night and drain. Combine the following to make a dressing — 1 gal. vinegar, 7 cups white sugar, ^ cup mustard, 1 cup flour, ^ oz. tumeric. Cook dressing, add vegetables and cook until tender. — Mrs, O. Charlton. Sweet Pepper Jelly Twelve sweet peppers ground. Cover with 1 tablespoon salt and let stand 3 or 4 hours. Drain and add 1 pt. vinegar and 3 cups gran, sugar. Boil gently 1 hour. — Mrs. John Smith. Pepper Relish One large cabbage, 2 doz. onions, 1 doz. green peppers. Put through grinder. Add i cup salt and let stand 12 hours. Drain. Add i cup mustard seed, 1 tablespoon celery seed, 1 ib. gran, sugar. Cover with vinegar, seal or leave open. — Maud Bray. Old Mission Relish Eight quarts tomatoes, 1 cup ground horseradish root, 1 cup chopped celery, 1 cup chopped onions, 1 cup sugar, 4 tablespoons white mustard seed, ^ cup salt, 4 peppers, 4 cups vinegar, 1 tablespoon celery salt. Peel the tomatoes, chop and 11 m 3- •\r." 46 KINGSMILL-MAPLETON W. I. COOK BOOK lll^l V ^^^H Shapcott & Parkins 1 ^^^H i (Opposite Loblawt) BUTCHERS AND PROVISION MERCHANTS PHONE 1914 ' I^^h' WHERE ONE DOLLAR DOES THE WORK OF TWO : lH^R - WE DELIVER i]i^H|' ' 1 572 Talbot St., St. Thomas t HIGHEST PRICES PAID FOR 1 i Churning Cream, Also for Eggs Give Uft a Trial and be Convinced SlThomas City Dairy H PHONE 946 H ^ 12-14 SL Catharines Street ■ ^^■•..■>' ■/'.■-' ■■■.r^'-i" ■ ' KINGSMILL-MAPLETON W. I. COOK BOOK 47 mix with all other ingredients. Fr t into sterilized fruit jars. — Mrs. Jas. Legg. India Relish One peck green tomatoes, 6 onions, 1 small cabbage, 3 green s.veet peppers, 3 red sweet peppers. 2 hot peppers. 8 cups sugar, 3 qts. vinegar, 1 cup salt> 2 tablespoons each of celery, coriander seed, mustard seed, cloves and stick cinna- mon. Put spices in a bag. Chop tomatoes, salt and let stand over night. Drain, add cabbage and peppers, chopped fine. Cook 30 minutes, add onions, spices and sugar and cook until onions are tender. — Mrs. John Bray. Uncooked Pickles Boil J gal. vinegar. 5 cups brown sugar. 1 package mixed spice. When cool stir in 4 tablespoons mustard and 1 teaspoon tumeric. Put cucumbers in brine over night. Drain dry and put in the mixture. Put in a crock and stir every day for 3 weeks. — Ethel Mclntyre. Cold Pickles Half gal. Heinz or XXX vinegar (cold), ^ cup mustard, 10c saccharine, 2 cups brown sugar, ^ cup salt. Add pickles as gathered and stir well often. — Mrs. A. Moore. Cold Pickles Wash and then wipe dry 300 gherkins. Place in large crock and sprinkle f cup of salt through them. Cover with boiling water and let stand till next day. Take from brine and vv^ipe dry. Put them back in dry crock and add -J gal. cold vinegar, 4 tablespoons each of mustard, salt and granulated sugar and i cup mixed pickling spice and root ginger. Weigh out 3 lbs. sugar and each morning add a handful of it to the pickles and stir well. Do this as long as the sugar lasts and then pickles are ready for use. Keep in a cool place. — Mrs. Angus Miller. Stingy Pickles Seven qts. cucumbers, 2 qts. small onions, 3 pts. vinegar, 1 tablespoon tumeric, 1 tablespoon celery seed, 3 cups. gran, sugar. Put cucumbers in salt water over night. Add onions next day. Put all in kettle together. Let come to a boil and put in cans. — Mrs. W. Kunz -' ^',- . ' ' . ' 4 /'' To prevent old potatoes from discolouring when cooked, add a slice of lemon. . " •,--* -■'■' i::- . 4S KINdSMfLL-MAPLETON W. I. C'CK)K BOOK —GO TO— Currans For SEMI-TRIMMED SUNWORTHY WALLPAPERS and VICTOR GOODS 327 Talbot Street ST. THOMAS. ONT. -«ii^— »— Grimmett's "CLASSIC B/JCERY" 777 Talbot Street 167 Ross Street Phone 1138 ' Phone 2214 ST. THOMAS, ONT, WE DELIVER ST. THOMAS BARGAIN STORE The Woollen Mills Store ^V Bargains for Men. Women and ChiHren NEW BARGAINS EVERY DAY 651 TaH>ot Street ST. THOMAS, ONT. 689 Talbot Street, St. Tbomas Phone 1340 K. W. and H. T. Pincombe MEATS AND PROVISIONS Poultry and Vegetables in Season Delivery to any part of the city at any time. Just Phone - ■ »«. u n ^:. KlN(;SMlLL-MAPLETf)N W. t. COOK BOOK 49 Dill Pickles Soak whole large cucumbers in a brine of 1 cup of salt and 1 gal. water for 5 clays. Rinse in cold water and pour over with boiling water. Let stand over night. Cut in \ slices and lay in layers alternately with horseradish leaves and pour over with boiling alum water (1 tables])oon alum to a gal. water). Let stand over night. Drain and then cover with clear boiling water. Let stand 2 hours and then cnver after draining, with the following syruj) — 12 cups white sugar. 5c celery seed. 10c stick cinnamon, 1 gal. vinegar. Put this on the pickles boiling hot for two successive mornings and the third morning seal. — Mrs. Ed. Holmes. Tomato Butter Seven lbs. ripe tomatoes, 12 large onions, 3 sour apples, 2 lbs. brown sugar. 4 teaspoons salt, 1 teaspoon cayenne and 1 qt. vinegar. Boil till quite thick, two hours or longer. — Mrs. Harry does. Nine Day Pickles Four quarts cucumbers cut up and put in strong brine for 3 days. Then freshen for 3 days, putting fresh water on each day. Then cover with weak vinegar and cook slowly or simmer for an hour with a piece of alum the size of a walnut. Drain. Make a syrup of 3 lbs. white sugar. 3 pts. vinegar, 1 oz. allspice buds, 1 oz. cinnamon buds. Put pickles in crock and pour hot syrup over them for 3 days in succession, (drain and reheat each day.) If desired some chiles may be added or some red peppers. — Mrs. Clarence Rogers. Spiced Tomatoes Five lbs. ripe tomatoes, peeled and halved, 3 lbs. brown sugar. 1 pint cider vinegar, 1 stick cinnamon, | doz. cloves. Boil sugar until like taflfy. Add tomatoes and boil till thick. — Mrs. Roy McGregor. Com Relish Cut the corn from 18 ears, 4 onions, 2 green peppers, 1 small head of cabbage, ^ cup salt. Boil in 2 qts. vinegar for 20 minutes. Ma'.e a paste of I lb. ground mustard, 3 large cups sugar. ^ cup ilour, ^ teaspoon tumeric. Mix together and cook a few minutes. — Mrs. Clarence Rogers. Com and Tomato Relish Twelve ears corn cut fine, 2 qts. ripe tomatoes measured after they are chopped, 1 qt. large cucumbers peeled and chopped, 6 medium onions chopped fine, 3 red peppers, chop- ■m^^' '." w-^:- -^ *s i .#■ i b«i ■ 50 KIN(7SM[Lf--MAI'l.EV()N W. I. C^HJK B()(1K J. L. Thayer & Son, Ltd. Oil Dealers GASOLINE, COAL-OIL, HIGH-GRADE MOTOR AND TRACTOR OILS Satisfaction Guaranteed '( I li^— w ii ■!■■■ I'lii*- ■ li III !■ IP ■ EyestrainCausesHeadacnes Have your Ryes examined by a Steele Government Registered Opto- metrist. F. STEELE, Ltd. St. Thomas' Leading Optometriato Two Doors East City Hall London, St. Thomas, Kitchener, Stratford, Guelph, Windsor wKl w i»||M» ■»■ !■«- *■■ iiiiM<^» ♦- ■■■■■HSMB ■■■ Mm turn GROCERIES. MEATS, ETC. Good Groceries here, the whole long year, from sugar clear to beans, Right here's the store with good> galore, from gingersnaps to greens. Our goods in cans are high class brands, our ketchup up-to-date Cracker?, cakes and breakfast flakes, and candy something great. Eggs ar.d rice and cloves and spice, and coffee that is freshly ground, Raisins, peas, soap, prunes and cheese, and butter by the pound. Yeast and fruits, the kind that suits, we keep the best on earth, Select the stock that none an knock, and get your money's iworth, RIGHT HERE1 WHY NOT? Aylmer, Ont. R L. CHARLTON. KINGSMILI^MAPLETON W. I. COOK B(y:)K 51 l)e(l, 1 (|t. vinegar, 1 qt. sugar, 1 tablespoon mustard. 1 table- spoon celery seed, 1 tablespoon tumeric, i cup salt. Boil 2 hours and stir often. Recipe makes 5 qts. Gooseberry Sauce Take 9 lbs. gooseberries nearly ripe. Remove the stems and put into a preserving kettle with 4J lbs. sugar and 3 cups of hot vinegar and spice to taste. Boil until thick. — Mrs. Harry Cloes. Fruit Sauce Thirty ripe tomatoes, 6 large onions, 6 large pears, 6 large peaches, 6 teaspoons salt, 3 cups vinegar, 2 red peppers, 5 cups white sugar, 5c package pickling spices. Boil 3 hours. — Mrs. Eugene Sweet. ■D Worchetter Sauce Twenty-four ripe tomatoes, 6 onions, 5 red peppers, 3 garlics, 1 bunch celery, 1 tablespoon cloves, 1 tablespoon all- spice. 1 tablespoon cinnamon, i cup salt. Boil together until soft. Put through sieve and add 2 cups brown sugar, ^ cup mustard, 1 qt. vinegar. Cook | of an hour. Put onions, peppers, celery and garlic through food grinder. — Mrs. Clarence Garton. Tom^io Cream Sauce Twelve ripe tomatoes, 12 onions, 12 apples, 3 peppers, 3 cups brown sugar. 2 cups vinegar, 1 teaspoon cinnamon, 1 teaspoon ground cloves. Cut tomatoes up fine, put onions, apples and peppers through grinder. Simmer for 4 hours. — Mrs. Sam Garton. Pickled Peart or Peaches Remove skins from fruit and cut in halves. Stick 2 whole cloves in each piece of fruit and cook in a syrup made by boil- ing together for 20 minutes 2 lbs. brown sugar, 1 qt. vinegar and 1 oz. stick cinnamon. This amount of syrup will cook about a peck of fruit. Cook only a small quantity at a time. — Mrs. H. Peer. Tomato Catsup One bus. ripe tomatoes, 8 large onions, 1 cup salt, 1 qt. vinegar. Cook tomatoes and onions till tender and press through a sieve. Place on stove and add vinegar, sugar to taste and cook for 2 hours. Moisten ^ cup cornstarch with water and add to the juice. When tnick remove from fire and add Parke's catsup flavour. This will keep indefinitely and keep its natural colour. — Mrs. Skene Smith. fc r: 52 KINGSMILL-MAPLETON W. I. COOK BOOK r0- J. G. Palmer & Co. COAL, COKE AND WOOD Try Us with Your Next Order PHONES: Office 2462; Residence 2220 Office, Cor. Balaclava and Talbot Street, SL Thomas mtt'^mtM^mmmtttm ■^■■■■wu— Hm^-Hm— WW— Hw- — iia^— bh- For Quality Groceries AT RIGHT PRICES TRY Reeks & Co. o Phones 1684^1685 Deliveries all over the City ST. THOMAS, ONT. mil ■■!! ■ti»^mi UK KHi^^iHwi^mil* FOR GOOD pies, Cakes and Tarts, everyone should have the best of fillings to make these tarts riglit, and of course you get them at Hamilton & Fuller's, Aylmer's Leading Grocery store. We also have a full line of Cured and Smoked Meats and Fresh Vegeta'bles. Our Own Delivery at all hours. Hamilton & Fuller PHONE A-283 AYLMER, ONT. — MW^— BHi ■ n mi.— tm-^iin- The Dominion Bank ST. THOMAS Constructive aid extended to the Farming Industry Savings Department. Safety Deposit Boxes. West End Branch P. C. Marsh, Mgr. East End Branch A. E. Brown, Mgr. I ■■ M^lt ■■.■ I m -■«—»» 1 .^AJii; i4fe^;> _ .,^'::i',- KINGSMILL-MAPLETON W. 1. COOK BOOK 53 Chili Sauce One peck ripe tomatoes, ^ peck onions, 4 hot green peppers. 4 sweet green peppers 4 cups sugar, 1 qt. vinegar, 2 tablespoons whole cloves, 2 sticks cinnamon, 1 tablepoon celery seed. (Put spices in a bag.) 1 teaspoon tumeric, 3 tablespoons flour, salt to taste. Put onions and peppers through chopper. Chop tomatoes, add vinegar and spices and cook until onions are cooked. Add flour mixed with a little vinegar about 15 minutes before sauce is done. — Mrs. A. Moore. Green Toirato Chili Sauce Nineteen green tomatoes and 10 onions. Cut up. Salt and let stand over night 4 large apples and 3 red peppers chopped fine, 3 cups gran, sugar, 7 cups vinegar, 1 teaspoon cinnamon, 1 teaspoon cloves. Cook 4 hours and stir often to prevent burning. — Mrs. O, Charlton. Bordeaux Sauce Eighteen green tomatoes, 1 cabbage, 10 onions, 1 cup salt. Let stand 1 hr. and drain. Put in kettle with \ oz. tumeric, \ oz. curry powder, I oz. mustard seed, ^ oz. celery seed, 2 lbs. brown sugar, 2 qts. vinegar. Boil until thick. — Mrs. H. Peer. Crabapple Catsup Peel and quarter 2 qts. crabapples and 3 large onions chop- ped fine. Stew tender in as little water as possible and then press through a s>'ve. To 1 qt. of apples add 2 cups of sugar, 2 teaspoons each of pepper, cloves and cinnamon, 2 tablespoons salt, vinegar enough to cover. Boil 1 hour slowly. — Mrs. J. Drake, Grape Catsup Five lbs. grapes boiled in a very little water. Put through colander. Add 3 lbs. brown sugar, 1 pt. vinegar, 1 talbespoon cinnamon, ^ tablespoon salt. Boil until thick and seal. — Mrs. J . A. Evert. Picklecl Sweet Apples or Pears Seven lbs. fruit, 2 lbs. brown sugar, 1 qt. vinegar, 2 ozs. cassia buds. Cook fruit in syrup till tender.— Mrs. J. A. Evert. Mock Olives Take green plums before they start to ripen and cover thcUl Witii OOiiiilg SOiUtion Oi ViiiCgtii, 11 ali-t iiiuaiatv;! av^s.u. Let stand over night, drain. Boil the vinegar again and add to the plums. — Myrtle Charlton. ii iS"; l! i I ii ' li ^ 54 KINGSMILL-MAPLETON W. I. COOK BOOK W ■■■■■» ■■— ■■■■ W II M —- M — ■ ■■■»■ ■■■ » »— ^M— ||, Elgin-Middlesex Farmer, Ltd. Dealers in Grain, Coal, Salt, Flour, Feed, Lumber, Lath and Shingles Agents for Frost Woven Fence and Canada Cement Co. GRINDING AND ROLLING every day ■i M M ■■ ■■■ ■■ ■■ [■■■■■■■^^M — M I ■■^^11 n - Bruce Brown "MAPLETON STORE" Dry Goods, Groceries. Boots and Shoes, Hardware and Salt. Local and Long Distance Trucking Malahide Tel. 28-r-98 Belmont Tel. 4113 George E. Faulds Belmont Butcher We carry a full line of Fresh and Cured Meats Fish in Season The best available quality always on hand. Buyer of Live Stock of all kinds. Canadian Countryman Weekly— $1.00 Per Year Canadian Coutryman enjoys the distinction of having 25 p.c. larger circulation than that of any other weekly magazine of any kind published in Canada. Net Paid Circulation Over 62,000 Weekly THE CANADIAN COUNTRYMAN 204 Richmond St. West, Toronto ■:'-':i:^. fiE KINGSMILL-MAPLETON W. 1. COOK B(X)K 55 Pickled Peaches To a lb. of fruit take ^ cup of vinegar and 1 cup sugar. Boil. Add layer of fruit and cook till tender. Remove fruit and add another layer, till all the fruit is used. If desired, cloves may be stuck in the fruit before cooking and cinnamo sticks added to the syrup. — Mrs. Clarence Rogers. Spiced Grapes Pulp grapes, boil pulp 5 minutes, strain to take out seeds. Put skins ana pulp together and to 7 lbs. of grapes, add 5 lbs. sugar. 1 teaspoon ground cloves. 1 teaspoon cinnamon, 1 pt. vinegar and 1 tablespoon whole cloves and 2 sticks cinna- mon. (Put spices in a bag.) Cook till it jellies which will be about an hour. — Mrs. A. Moore. Spiced Currants Nine 'i 'd currants. 4^ lbs. raisins, 4^ lbs. sugar, 3 cups vinegar. ? 'spoons allspice, 3 tablespoons cinnamon and li teaspowa;; cloves. Boil until thick. — Myrtle Charlton. Tomato Relish Nineteen green tomatoes. 10 onions, 4 large apples, 4 cups sugar, 4 cups vinegar, 3 red peppers, 3 green peppers. Ground cloves and cinnamon to taste. Cook slowly two hours. — Edith Lowther. Green Cucumber Pickles Six quarts cucumbers covered over night with cold water and 1 cup of salt. Drain and wash with clear water. Heat 1 qt. strong vinegar, 1^ qts. water, 3 cups brown sugar, 2 heaping teaspoons of spice. When this boils add cucumbers and when heated well bottle tightly. — Mrs. D. R. McTaggart. Maryland Relish One quart green tomatoes, 2 quarts cabbage, 5 onions, 2 teaspoons tumeric, 3 red peppers, 1 qt. vinegar, 2 cups sugar, I tablespoon mustard seed, 2 tablespoons salt, ^ tablespoon allspice. Slice tomatoes thin and let stand over night i'l salted water. In morning drain and add thinly cut cabbage and pep- pers and onions. Put vinegar in preserving kettle ; add sugar, spices, tumeric and then vegetables. Scald thoroughly and seal. —Mrs. D, R. McTaggart. m If a lamp smokes, dry the wick and soak it in vinegar before putting in oil. IM 56 KINCSMILL-MAPLETON VV. 1. COOK BOOK Alma College St. Thonms Residential and Day School for Girls Affiliated with the University of Western Ontario Collegiate, Secretarial, Music, Dramatics, Home Economies, Art and Physical Education. Pupils may begin at any time. For Prospectus apply to The Principal. I I ■■ ■ ■ I W I I ■■ MM m l wmw^^tnl^ rf-r -W. KIXOSMILL-MAPLETON W. I. COOK BOOK 57 Puddings, Desserts and Sauces o- Spanish Cream One envelope Knox sparkling gelatine, 3 eggs, 1 table- spoon vanilla, 1 qt. milk, 8 tablespoons sugar. Soak gelatine in milk, put over fire and stir until dissolved. Add yolks of eggs and 4 tablespoons sugar well beaten. Stir until it comes to a boil, remove from fire, have whites beaten with 4 tablespoons sugar. Add whites to first mixture stirring briskly until well mixed. Flavour and turn into a mould. — Mrs. Ed. Legg. Banana Cream Dissolve a package of lemon Jell-O in 1 pt. of boiling water. When cold beat to consistency of whipped cream. Then add i cup sugar, 1 cup whipped cream, 3 bananas chopped, ^ cup merachino cherries chopped, ^ doz. macaroons broken fine; Add fruit last and turn into a mould to harden. — Mrs. Arch. Ferguson. Pineapple Pudding Half a lb. marshmallows either plain or toasted, 1 small can pineapple, J teaspoon vanilla, 1 cup whipping cream and maraschino cherries. Dice the pineapple and marshmallows. Pour pineapple juice over them and let them stand one hour. Just before serving stir in the whipped cream. Serve in sher- bet glasses garnished with a cherry. — Edith McGregor. Pineapple Bavarian Cream Two tablespoons gelatine, 1 tablespoon lemon juice, 3 cups whipped cream, 1 can sliced pineapple (cut), | cup cold water, i cup sugar. Soak gelatine in cold water for five minutes. Heat pineapple and juice, then add sugar, lemon juice and gelatine. Stir well, chill, stirring often. Add cream when mixture begins to thicken. If desired garnish with maraschino cherries. —Mrs. S. Curtis. Prune Whip One pound prunes soaked and cooked till stones may be removed. Return juice and prunes to stove and cook till very soft, sweetening to taste. Take from stove and cool. Prepare a lemon jelly powder in the usual way. When jelly begins to set, add to the prunes and whip together. Place in individual dishes and set in a cool place till ready to serve. Serve with whipped cream. Any other fruit may be substituted for prunes. — Mrs. Ed. Legg. i ' % r H i ( 58 KINGSMrLL-MAPLETON W. I. COOK BOOK Pnme Pudding' One lb. stewed prunes with pits removed. Chop fine and add 1 cup sugar. Put back in juice and cook a little. Beat well the whites of 4 eggs, add to the prunes and bake in a greased dish until a light brown, Stf\t with whipped cream. — Mrs, John Smith. Marshmallow Dessert Half pound plain fresh marshmallows cut in small cubes, 1 cup broken walnut meats, 1 cup of cream whipped. Mix together. Serve very cold in sherlxt dishes and garnish with a cherry. — Myrtle Paddon. Paradise Pudduig' One package of Jello, any flavour. Prepare Jelly in usual way and when it begins to set beat with a wire t^g beater until foamy. Fold in two-thirds of a cup of sweetened, thick whipped cream and maraschino cherries or nuts may be added. Four into a mould and let stand until firm. Serve garnished with whipped cream. — Edith McGregor, Almond Pudding One quart of milk heated and thickened with conistaich, and sweetened to taste with gran, sugar. Add almond extract and 10c worth of almonds blanched and ground. — Mrs. G. E. Simpson. Boiled Custard Two cups milk, yolks of 3 eggs beat into | cup of sugar. When milk boils add eggs and sugar, \ teaspoon vanilla and a pinch of salt. Beat well while cooking. Serve with fresh or canned fruit. — Mrs. O. Derrough. Tapioca Pudding One cup tapioca soaked in a qt. of milk over night. In the morning heat up another cup of milk and add the other to it. Add yolks of 4 eggs, \ cup sugar, vanilla and salt. Beat whites and brown in an oven. — Mrs. S. Parkes. Steamed Fruit Pudding Put 2 cups fruit or apples in a basin and cover with a batter as follows : 1^ cups flour, 1^ teaspoons baking powder, 1 tablespoon sugar, sweet milk to make a stiff batter. Cover basin tightly and cook slowly on top of stove about 20 minutes or until apples are tender. Apples need water and fruit plenty of juice. Serve with cream and sugar. — Maud Bray. '.:n- m KINGSMJLL-MAPLETON W. I. COOK BOOK 59 Old Fashioned Rice Pudding Pick over and wash ^ cup rice, turn into a pudding dish with 2 cups of water anad set over fire. Add ^ cup of raisins. Cook until water has been well absorbed by the rice, then add ^ cup gran, sugar, ^ teaspoon salt and add about 4 cups of good whole milk. Set in the oven and bake. — Mrs. Jas. Legg. Pineapple FluflF Soak 1 cup tapioca over night. Boil tilLclear. Stir in one cup canned pineapple, add more sugar if necessary. Fold in the well beaten whites of 2 eggs. Serve very cold with whipped cream. — Mrs. Eugene Sweet. Graham Pudding Half cup molasses, ^ cup butter, 1 egg, ^ cup sour milk, 1 teaspoon soda, two-thirds cup fruit, spices to taste and 1^ cups graham flour. Steam 2 hours. — Mrs. Clarence Rogers. Baked Cottage Pudding One pint flour, 1 cup milk, 2 teaspoons baking powder, 1 small cup sugar, 1 tablespoon butter. Bake ^ hour and serve with hot sauce. — Maud Bray. Bread Pudding Fill a 2 quart basin half full of bread crumbs. Cover with milk. Then add 2 well beaten eggs. Sweeten to taste and add vanilla, salt and nutmeg. Bake until well browned. Raisins or currants may be added if desired. — Mrs. W. H. Legg. ■'11 C!aramel Pudding Half cup brown sugar browned well on stove (do not burn.) Add 3 cups hot sweet milk, 3 tablespoons cornstarch, tablespoon gran, sugar. Stir in 1 well beaten tgg after pudding is removed from stove and a little butter and vanilla. Dates, nuts or cocoanut may also be added if desired. — Mrs. W. H. Legg. Grapenut Pudding Half cup grapenuts, 2 cups milk, yolks of 2 eggs, ^ cup white sugar, i cup chopped raisins or dates. Scald milk and pour over grapenuts. Beat yolks of eggs and add to the milk, then add suj»"ar and 1 teaspoon vaniila and fruit. Beat v.'hites of eggs stiff aand fold into mixture. Bake in r pan of water in a slow oven half an hour.— Mrs. Arch. Ferguson. .:^m 60 KINCSM ILL-MA PLETON W. 1. COOK BOOK Tomlin's Shoe Store r Shoes of Distinction Quality and Value 393 Talbot Street 2 doors west of Times- Journal . ST. THOMAS, ONT. -■» M W Glasses of the Finest Quality Leo N. Lxine Registered Optometrist ST. THOMAS, ONT. PHONE 1144 Portraits for the Whole Family At your home or in our studio. We also do kodak finishing. The Scott Studio ST. THOMAS, ONT. i 566 TallMt Street PHONE 591 CALCOTT'S ^rec mii Specials for Your New Fall Dress ^i-mch black Duchesse Satin, wear guaranteed; Special at $L25 a yard. 2. 36-inch Chiffon Dress Velvet in black (a real bargain) at $3.26 a yard. 3. 40-inch Crepe Back Satin in black only? genuine Swiss make. Special at $2.69 yard. ■» ■■ ■■ «■ 1 H ■«- ■'^, KINGSMILL-MAPLETON W. 1. COOK BOOK 61 Steamed PuddKng Three e^gs, 1^ cuiys sugar, 1^ cups sour cream, 1^ cups suet, 1 teaspoon soda, 2 cups raisins, 2 cups currants, 3 pieces lemon peel, 1 teaspoon each of cinnamon, cloves and nutmeg, 3 cups flour, ^ cup cherry juice, i teaspoon mace, \ cup black- strap. Steam 4 hours. — ^Mrs, Walter Moore, Carrol PudcKng One cup hwlter, lard or suet, 1 cup grated potatoes, 1 cup grated carrots, 1 cup raisins, 1 cup currants, 1 teaspoon each of soda and cinnamon, i teaspoon cloves, ^ cup yellow sugar, i cup milk, 1^ cups flour, i lb. lemon peel. Steam or boil 3 or 4 hours. — ^Alta Holmes, English Plum Pudding Three-quarter lb. flour, ^ lb. bread crumbs, 1 lb. currants, 1 lb. raisins, ^ lb. mixed peel, 4 eggs, 1 lb. yellow sugar, 1 lb, suet, i nutmeg, 2 oz. blanched almonds, 1 tablespoon salt, juice and rind of a lemon. Boil 3 or 4 hours, — Mrs, L, Laid- law. Date Pudding Two cups bread crumbs, 1 cup flour, 1^ cups chopped suet, li cups gran, sugar, 2 teaspoons baking powder, salt, 1 beaten ^.^ "i:;'^te*:* I^L. (^2 KINGSMILL-MAPI.FTON W. I. (Y>C>K WH^K ■v^ Lemon Sauce One cup water, 1 cup white sugar, juice of 1 lemon. Boil sugar and water add juice of lemon and 1 tablespoon butter. Sauce for Carrot Pudding Two cups brown sugar, 2 cups water, 3 luhlespoons corn- starch 2 tablespoons vinegar or lemon and a little vanilla. — Mrs. G. E. Simpson. Caramel Sauce for Christmas Pudding One and a half cups brown sugar caramelized by putting in a dish on the stove and allowing it to melt and brown without burning. To this add 2 cups hot water, 1 tablespoon butter, a little salt and enough cornstarch mixed with water to make the desired thickness. Flavour with a teaspoon each of vanilla, lemon and almond. — Myrtle Paddon. Strawberry Shortcake Two cups flour, 4 teaspoons baking powder, ^ teaspoon salt. 2 tablespoons gran, sugar, ^ cup butter, 5 cup milk. Mix dry ingredients, cut in butter and add milk gradually. Toss on floured board and divide in two parts. Pat, roll and bake in hot oven. Spread with butter and place sweetened berries between layers and on top. Garnish with a few large, whole berries. — Myrtle Paddon. Apples Our Own Canadian Fruit Fried Apples Cut apples in ^ inch slices across core. Remove core. Dip in flour and fry until tender and well browned on both sides. Serve with hot pork or pork chops. Sliced pineapple may be prepared the same way and served with roast chicken. — Edith McGregor. Cider Apple Sauce Boil 3 gals, sweet cider to one. Take good, solid, sweet apples that will stay whole when cooked. To every gallon apples after they are peeled and quartered add a third of cider. A little sugar may be added and makes it richer. Cook on the back of the stove a long time. The slower they are cooked the better they look. KINGSMILL-MAPLLTON W. 1. COOK BOOK 68 Baked Applesauce Peel, core and quarter 6 or 8 large sour apples, place in a tightly covered dish with 2 cujrs white sugar (g;ran.), a very few pieces stick cinnamon tind a cuj) cold water. Bake slowly about 3 hours when the apples should be transparent and look Jike jelly. Serve with vvhip])ed cream. — Mrs. Don. MacGregor. Baked Apple* Take half dozen apples that will stay whole when cooked. Half them and remove core. Mix ^ cuj) white sugar with 2 teaspoons cinnamon and fill centres. Add a few raisins and nut meats on top of sugar and a little bit of butter. Put a little water in the pan and bake. — Mrs. Eid. Legg. Apple Dumplings Two cups flour, 2 teasi)oons baking powder, \ teaspoon salt, i cup shortening, | cup sweet milk, 6 apples, cinnamon and sugar. Sift flour, baking powder and salt. Work in short- ening and make dough with milk. Roll in oblong sheet and cut in 6 squares. Lay a cored and pared apple on each square of dough. Fill the centre of the apple with sugar and spice. Draw the paste to cover the apple and l>ake in a buttered pan. When nearly baked brush over with milk, and sprinkle with gran, sugar and finish baking. Serve hot. — Myrtle Paddon. Coddled Apples Make a syrup of 2 cups water and 1 cup gran, sugar. Peel and core 6 apples. Fill cavities with raisins and nuts and put whole cloves in syrup. Put apples in syrup and cook slowly till tender. Remove apples and boil syrup till qtiite thick. Pour over apples and garnish with jelly. — ^Alta Holmes. Stuffed Baked Apples Ten apples, wipe and core. Fill cavities with brown sugar, walnuts, raisins and cinnamon. Place in a bake dish, add a little water and bake. — Mrs. O. Derrough. Apple Snow Grate 1 large sour apple after peeling. Add sugar as you grate to keep white. 1 cup fruit sugar, 1 teaspoon lemon juice, white of 2 eggs not beaten. Beat altogether till white and fluflfy. Serve with cream. Tough meat* may be improved by letthig it He in vinegar a half hour before cooking. ■, V 64 KtN(lSMILL-MAPI,KT»)N W. !. COOK BOOK Over 30 Years Selling Satisfactory Merchandise To the People of Elgin County. FURS. RKADY-TO-WEAK, LINENS. COTTONS, HOSIERY, GLOVES, SILKS. UNDERWEAR AND ACCESSORIES, MENS AND BOYS' WEAR OUTFITTERS TO THE ENTIRE FAMILY Andersons Limited St. Thomas, Ontario Phone* 162-163 v — ■■■ «tM*a»M^MWIa^>*aiB*l«M A Recipe for Comfort Two feet of comfort in a pair of Steel Arch Oxfords or Strap Shoes. -(> Dixon s Shoe Store Aylmer : : Ont. wi n 11 \ im-.w t '■\'. '-". ■■,-- ,-■' KINC.SMII.I.-MAI'LKTON W. I. (' ears in boiling water 10 minutes and then plunge quickly in cold water. Cut corn from cob, pack solidly in sterilized jars. Add 1 teaspoon of salt to each quart and enough hot water to fill the jar. Place rubber and top in position and screw down part way. Put jars in hot water and cook 4 hours. Tighten cover, invert and cool. Next day test seal by taking off che ring- carefully and see if glass cover is tight. — Myrtle Paddon. Canned String Beans or Pea» Can the same day as picked. Shell peas or cut beans in pieces as for table. Put in boiling water from 2 to 5 minutes and then plunge in cold water. Pack in jars, fill crevices with boil- ing water, add a teaspoon salt to each quart. Put on rubbers, cover and partly screw down rings. Cook in hot water bath for 3 hours. Remove jars, tighten rings and invert to cool. Test- next morning to see if they have sealed by carefully taking off the ring and seeing if co^er is tight. I m ,»_;/■:.' KINGSMItL-MAPLETON W. 1. COOK BOOK 67 Canned Pineapple Three-quarter cup sugar to 1 lb. fruit (3 cups fruit equals 1 lb.), 1^ cups water. Cook fruit and water 10 minutes. Add sugar and boil 2 or 3 minutes. — Mrs. Bruce Brown. Canned Pineapple Peel and cut pineapple in small pieces. Add | cup sugar to 1 lb. fruit and let stand over night. Drain juice off and bring to a boil, skimming off all scum that rises. Drop in the fruit and when it starts to boil again remove from fire and can. "Raw Canned" Raspberries Select large firm raspberries. Pack fruit into sterilized jars. Make a syrup and while it is boiling pour over the fruit and seal tightly. Put the jars in a pail away from the stove. Fill the pail to the top of the jars with boiling water. Cover with a blanket and let stand till the water is cold. Remove the jars and tighten the tops again. — Myrtle M. Paddon. Canned Pumpkin Take two-thirds pumpkin and one third squash and put through grinder. To 1 heaping cup of mixture add two-thirds cup sugar. Stir. Let stand over night. In morning boil until it becomes thick, ,2 or 3 hours. Seal. This keeps splendidly and do not add any sugar when making pies. — Mrs. N. Curtis. **s! Canned Pumpkin Peel and cut pumpkin in cubes. To 3 qts. pumpkin add 1 of sugar. Let stand over night and in the morning cook till clear in its own juice and seal. — Mrs. D. D. Taylor. Carrot Marmalade Eight large carrots, 4 lemons, 6 cups v/hite sugar, 1 teas- poon salt. Put lemons and carrots through chopper. Put in kettle and just cover with water. Cook until tender, add sugar and cook until thick. This resembles orange marmalade. — Mrs. James Drake. Pumpkin Marmalade Cut an ordinary sized pumpkin into small pieces, then to 2 bowls of pumpkin allow 1 bowl of gran, sugar. Cut up 10c worth of preserved ginger and 2 or 3 lemons nito iine pieces. Mix altogether and let stand over night. Boil down thick in the morning.— Mrs. M." L. Pettit. ^t"? ' ,'•. 68 KINGSMILL-MAPLETON W. I. COOK BOOK Rhubarb Marmalades Six cups rhubarb cut in small pieces, 5 cups sugar, 1 cup water, 1 orange put through chopper. Pour boiling water over rhubarb and let stand until cool. Then drain, add sugar, orange and cup of water. Let stand over night and boil until thick. — Mrs. Bruce Brown. Orans^e, Lemon and Grapefruit Marmalade One orange, 1 lemon and 1 grapefruit cut very thin. To one bowl of fruit add 2^ bowls of cold water and let stand over night. In the morning boil 45 minutes. Let stand until next morning, weigh and then put on to cook. Measure out 1^ lbs. sugar to each 1 lb. marmalade. After the juice has boiled add sugar and cook till it jellies. — Mrs. Roy McGregor. Peach and Orange Marmalade To 3 lbs. peaches prepared as for table add 2^ lbs. sugar, 1 orange well shredded and J orange rind cut fine. Place on back of stove and cook till thick as desired. Seal while hot. — Mrs. D. R. McTaggart. Peach Marmalade To 7 lbs. peaches cut fine add 6 lbs. sugar, juice of 2 lemons and 2 oranges. Then put rind of lemons and oniii^es through chopper and cook until tender in water. Then add to peaches and cook 1^ hours or until thick. — Mrs. A. Moore. Pear Marmalade Twelve lbs. pears, 9 lbs. gran, sugar, 2 lemons, 1 orange. Peel pears, cut fine. Add other ingredients and cook until clear and thick. — Mrs. J, Evert. Pear Marmalade Eight lbs. pears, | pint cold water, 6 lbs. gran, sugar, 4 lemons, ^ lb, preserved ginger. Slice pears very thin, also slice preserved ginger, and add to pears sugar and cold water. Boil 1 hour stirring often. Cook the lemons in cold water until tender, then cut in small pieces and add to pears and boil an hour longer. Put into glass jars. — Mrs. Sam Garton. Gingered Pears Ten lbs. pears chopped, J lb. sugar to each lb. fruit ; add the juice of 6 oranges and 3 lemons. Before pressing out the juice, cut off yellow part of rind and cut again in little strips. Cook these until tender, add rind and water to the fruit. Wash 4 ozs. ginger root cut in very thin slices, cook until tender and add to -?:!^ % KINGSMILL-MAPLETON W. 1. COOK BOOK 69 ,,,«f the fruit. Coolc altogether slowly for several hours until it thickens. Then put into jelly glasses, — Mrs. Clarence Rogers. Quince Hon^ Put 5 lbs. gran, sugar with 2 cups water in a preserving kettle. Place on stove and allow to melt slowly. Grate 5 quinces from which the peeling has been removed, add to the hot syrup and boil 15 minutes. Seal in glasses. — Mrs. Jas, Drake. Pinecot Preserves One pint grated pineapple, 1 cup light brown sugar, 1 lb. dried apricots, I cup pecans. Soak apricots over night m water to cover. Cook and rub through sieve. Add pineapple and sugar. Cook 5 minutes. Add nuts and cook 5 minutes, — Mrs, N. Curtis, Blade Ctiirrant Pireserves Four quarts black currants, 3 quarts cold water, 7 quarts sugar. Cook the currants in the water till soft, then add the sugar which has been dissolved in some of the juice and cook 5 minutes. Seal, Grape Conserve Five pts. grapes, 8 cups sugar, 2 oranges, \ lb. raisins, 1 cup nut meats. Separate pulp of grapes from skins and stew pulp 20 minutes. Put througti sieve. Put orange and raisins through food chopper. Boil together, except nut meats until skins are tender. Add nut meats ten minutes before removing from fire. Bottle and seal. — Mrs. O. Charlton, Cherry Conserve 7 lbs, stoned red cherries, 5 oranges, 5 lbs. sugar, 1 lemon, ^ lb. seeded or seedless raisins. Cook till thick as marmalade, ExceDcui to serve with fowl. — Myrtle Paddon, Elderberry Wine Put berries with enough water to just cover fruit on Stove, Boil J of an hour. Then strain. To 1 gal. juice add ^ gal. water To 1 gal. mixture add 3i lbs. sugar. Spread slice of toasted bread with a cake of Fleischman's yeast and place on top of mixture in crock. Let stand in warm place for about 10 days to ferment. Bottle as soon as it has quit fermenting. — Mrs. N, Curtis, Grape Wine (Sw et) Four mmrts srranps. 2 nnis water. Roil And let drain over _ — ^ jg — J — , _ — ^ _ — - _ ^ - - _- - . .^ nightnUse 1 cup. gran, iugar to 1 qt. of juice. Bring to a boil and bottle, — Mrs. Jas. Moore, ■#^ m 70 KINGSMILL-MAPLETON W. I. COOK BOOK ^- SHOP AT GOULD'S Ladies' Ready-to-wear Dry Goods Rugs and Draperies Fancy China, Etc, ELGIN'S GRE4TEST DEPARTMENT STORE J. H. Gould, Limited. St. Thomas, Ont. "t m n u - The Morris Store HEADQUARTERS FOR LINENS In our Staple Department we always carry a big assortment of Linens, including those for Kitchen use. KITCHEN TOWELLING is now made in most attractive patterns, small Gingham Checks, large overchecks, as well as regular patterns. !M THE STAMPED GOODS DEPARTMENT you will find a goodly assortment of Stamped Towels, Breakfast Cloths and aill such accessories which make the kitchen the pleasant place it should be. Fancy Linens on the 2nd Floor. We Invite Your Inspection The Morris Store aYu^ier ONT. ^■■M M II i H ^iili^—W^M W n M iMI M ■■ I iMi^l M ' MM ■»- Mil M M n I B M Ml | l KINGSMTLL-M^PLETON W. 1. COOK BOOK 71 Ice Cream, Frozen Desserts And Sauces Maple Mousse One cup maple syrup, 1 pt. whipped cream. 2 eggs beaten stiff, pinch of salt. Boil the syrup and pour over the well beaten eggs. Let cool, then add the whipped cream. Put in a freezer packed with ice and salt or set on ice for 3 or 4 hours. A few chopped nut meats may be added when serving if de- sired. — Mrs. Roy McGregor. Angel Parfail One cup gran, sugar, whites 3 eggs, | cups water, 1 pt. heavy cream, and 1 tablespoon vanilla. Boil sugar and water imtil syrup will thread when dropped from the tip of a spoon. Pour slowly on the stiffly beaten whites of eggs and continue beating until mixture is cool. Add cream beaten stiff and vanilla Pack in a mould, well covered. Place in a pan of ice or snow r-nd let stand for several hours. — Edith McGregor. MarshmaUow Parfait 2 cups whipped cream, ^ lb. marshmallows cut in pieces. Mix together. Let stand 1 hour, stirring occasionally. Pack in a covered n:ould in ice or snow for several hours. Maraschino cherries may be added. — Edith McGregor. Pineapple Ice One pint sugar dissolved in 1 qt. hot water. Cool. Add 1 can pineapple chopped fine, the juice of 2 lemons and lastly the beaten whites of 2 eggs. Freeze. — Maud Hayes. Philadelphia Ice Cream Half envelope Knox's sparkling gelatine, ^ cup cold milk, 1 qt. milk, 1 qt. cream, 2 cups gran, sugar, 2 tablespocms vanilla. Soften gelatine in ^ cup cold lailk for 5 minutes. Put in 1 qt. scalded milk and cool. When cool strain into eam, add vanilla and free. Cream may be whipped is desired. — Mrs. J as. Moore. Butterscotch Sauce for Vanilla Ice Cream One and a quarter cups brown sugar, 4 tablespoons but- ter, two-thirds cup cornsyrup, three-eights cup heavy cream, three-eights cup milk. Put sugar, corn syrup and butter in a saucepan, and boil until a soft ball forms in cold water. Then add cream and milk. iM I! / i 72 KlN'CISMn 1.- MAPLETON W. 1. COOK BOOK ■ ■ ■ ■■■ ■■! I ■■ MJiMi M^ ■■! I n il I .|» 4 4 his Recipe The Magic of selling or g^ood buying Is in letting people kiiK.w what you have or what you want. Through the use of Ihe Aylnier Express you can turn discarded furniture .implements, autos, farm stock, f^ed, in fact any ci >tnmodity, into cash. Try this paper with an adv. when you want to purchase any second hand article. The Express is the Official Sale Register for East Elgin We Print Everything from Sale Bills; to Cook Books, Let Us Quote You Prices -o — The Ayl mer Expr ess o ( -) i m ! ! ■■■■ i M " ■ W li ■■ I U I t M I »■■■■ »■ % • .d»*J'-' A. KINGSMILL-MAPLETON W. I. COOK BOOK 73 Butterscotch Sauce for Ice Cream Three clips brown sugar, ^ cup butter, ^ ot. heavy cream. Put in top of double boiler and place over hot water with a s Ow heat and cook 1 hour stirring occasionally. Pour over li j.^ila ice-cream. — Mrs. Arch, Ferguson, Frosen Raspbenries One quart raspberries, mashed fine. 1 lb. sugar and juice o^ 2 lemons. Let stand 1 hr. stirring occasionally. Add 1 qt. water and freeze. — Maud Hayes. Vanilla Ice-Cream Two eggs, 1 cup sugar, 2 cups cream, 1 cup milk, 1 table- spoon vanilla. Beat eggs and sugar together until sugar is entirely dissolved. Whip cream stifif and add to eggs and sugar. Then add milk and flavouring. Freeze. Vanilla Ice-Cream Two cups milk, 1 cup sugar, 2 tablespoons flour, pinch salt, 2 eggs, 2 cups cream, ^ tablespoon vanilla. Scald milk. Mix sugar, flour, salt ; add whole eggs and beat together. Add hot milk and well mixed turn into double boiler and cook 20 min- utes, stirring constantly until smooth and then occasionally. Cool, add cream and flavouring and freeze. Serves 10. Orange Ice Four cups water, 2 cups sugar, 2 cups orange juice, ^ cup lemon juice, grated rind of 2 oranges. Make a syrup of the sugar and water by boilJng 20 min. Then add fruit juice and grated rind. Lor I, strain and freeze. Candy Butte; cotch (1) Two lbs. ' luwn sugai, H cups water, 1 tablespoon vine- egar, 2 tal v_apoons butter, r) sil till brittle when dropped in cold water. Pour into a buttered pan a ad when partly cool mark into squares. — Mrs. Clarence Carton. Butter Scotch (2) Two cups light brown sugar, 2 tablespoons water, 2 table- spoons vinr^gar,^ teaspoon salt, ^ cup syrup (corn or maple). Boil till it fonr hard ball when dropped in cold water, then ^T^.i 74 KINCSMILI^MAPLETON W. I. COX3K BOOK add \ cup butter and 1 teaspoon vanilla. Pour into a buttered dish to cool but do not stir. — Mrs. W. Kunz. Fudge Two ozs. unsweetened chocolate or two tablespoon"? crcoa, I cup brown sugar, 1 cup g-ranulated sugar, 1 tablespoon butter, I cup milk. 1 teaspoon vanfUa. Boil all but butter and vanilla, fill it forms a firm ball when dropped in cold water. Remove from stove and stir fast till it thickens. Pour into a buttered dish and mark in squares. — Eva Leg^g. Chocolate CariMnel Candy One and a half lbs. sugar, ^ cup butter, 1 cup milk, 5 oz. chocolate. Cook slowly without stirring, and cut in squares while hot. — Mrs. Dow Rankin. Maple Cream Candy (1) Two cups brown sugar, one-third cup cream or milk, 1 teaspoon butter, 2 teaspoons vanilla. Cook without stirring or jarring pan till it forms a soft ball when dropped in cold water. Add flavoring when taken from stove and whip till thick. Turn out on a buttered platter. — Hazel Garton. Maple Cream (2) One lb. brown sugar, 1 can Silver Cow condensed milk, ^ cup milk, butter size of walnut. Cook till it forms a firm ball when dropped in cold water and then beat. Have ready a cup of chopped nuts and add before pouring into a buttered mould. — Mrs. Skene Smith. Marshmallow Candy One envelope Knox sparkling gelatine, l\ cups water, 2 cups white sugar, a pinch of salt and a teaspoon vanilla. Soak geatine in half the water five minutes. Boil remainder of .water with sugar till it hairs. Add gelatine and let it partly cool. Whip till it is thick and white. Put into greased pans, chill, turn out on powdered sugar, cut in squares and roll in sugar. A variation may be made by rolling in ground nuts, ground cocoanut or any fruit may be added before it is chilled. — Mrs. J as. Moore. Divinity Fudge Two and a half cups white sugar, i cup corn syrup, ^ cup water, pinch of salt, whites of 2 eggs. Boil sugar, syrup and water until it forms a soft ball in cold water. Pour slowly over beaten whites of 2 eggs. Continue to beat the mixture until KINGSMILL-MAPLETON W. 1. COOK BOOK 75 ■, n creamy. Add 1 cup chopped nuts or cherries and 1 teaspoon vanilla. Pour into a buttered dish and when cool cut in squares. — Mrs. Archie Ferguson, Everton Toffee Two cups com syrup, 2 cups yellow sugar, J lb. butter. Boil until it forms a soft ball in water, add flavouring if desired. Pour in a pan, let cool and then cut in squares. — Mrs. O. Charlton. Patience Cvndy Put 2 cups gran, sugar and 1 cup milk or cream in a saucepan and boil. Put 1 cup gran, sugar in another dish and let melt to form caramel. Combine the two. boil till it forms a soft ball when dropped into cold water. Then stir till cool and turn out on a buttered pan. — Mrs. Kunz, Cocoanut Ice Four cups gran, sugar, 4 tablespoons shredded cocoanut chopped fine, l| cups sweet milk. Put sugar, cocoanut and milk into a saucepan and boil to the soft l^all stage. Take from the fire and stir until sugary. (May be coloured if desired). Pour into a greased tin to cool. Cut in squarer — Eva Legg. Penelope Three cups brown sugar, 1 cup milk, small piece butter, ^ lb. chopped walnuts and vanilla. Boil 15 minutes. It should almost sugar before removing from fire. After removing from fire beat hard 1 minute, then pour into greased pans. When cool mark into squares. — Miss LaRue. Fondant Two cups gran, sugar and two-thirds cup water. Put in a saucepan and stir until it boils. Then boil without stirring until it forms a soft ball when dropped in cold water. Set aside to cool where it will not be jarred till cool enough to put your finger in it. Flavour and stir until it turns pure white, and then knead on a bread board. Fondant thus made has many uses. Before stirring it, it may be divided into two or three dishes anr? j-Ul different flavouring to each and it may be coloured difft y but there must be someone ready to stir <"ach when it i^ ready. It may be used to stuff dates, it may be i-.oulded in any shape and dipped in melted chocolate or roll the different colours with a rolling pin into half-inch sheets. Wet the top of the first sheet and place another on it. When the sheets lave thus been put together cut in squares. 'iL I 76 KINf;SMILI,-MAPI,ET(»N W. I. TOOK BOOK Another much liked nethod is to pi't two sheets tofjether atid then roll in a tig^ht roll and cut down t:i sl'ces with a sharp knffe. If fondant gets a little too st '. > ,■ '> k easily moisten the finger tips with cold water .nid kntat! again. — Mrs. Don McGregor. Popcorn BalU One cup corn syrup. 1 cup white sugar, 1 teaspoon vine- gar. Boil without stirring till it hardens in cold water. Pour on popcorn, stir and shape in balls. Dry Peppermints Half oz. or 1 tablespoon Knox's Gelatine dissolved in ^ cup boiling water. Let stand till lukewarm. Mix and knead in 2 lbs. or less of icin^ sugar on a hard flat surface. Add oil of peppermint, a drop or two at a time, until the desired flavour. Vegetable colouring may be added. Roll with the palm of the hand into a long stick. Cut oflf in \ inch slices. Let stand on wax paper for several hours. — Edith McGregor. White Taffy Four cups gran, sugar, 1 cup water and 3 teaspoons cream tartar. Boil without stirring till brittle when dropped in cold water. Then add lump of butter and 2 teaspoons of pineapple or any desired flavour. Turn on a buttered platter until cool enough to handle. Pull until white, the longer you pull it the better the taffy. Cut in small pieces. — M >. Clar- ence Rogers. Turkish Delight Two tablespoons gelatine, i ciip cold water, t\ o and one- third cups sugar, ^ cup cold wate'- Soak gelatin in ^ cup cold water for 10 minutes. Put sugar and f c\\\ water in saucepan and bring to boiling point, add gelatine and boil for 20 minutes. Stir frequently as it ^urns readily. Color ha'T with green colouring and flavour with wintergreen, the other half red and flavour with peppermint. Pour red mixtiire in a pan that has beesi rinsed with coltl water, let harci . slightly and keep the green part warm. Then pour \i he gicen. Let stand until firm. Remove to a board sprinkle' itl powdered sugar. Cut in cubes with a hot knife. Salted Almonds Blanch and dry 1 pound almonds. Put ^ cup butter and 1 cup lard in a small saucepan and heat very hot. Drop in the dry almonds a few at a time, keep them stirred and remove from fat when they are well browned. Put on brown paper to drain and sprinkle thickly with salt. Keep in a dry place until used. — I^Iyrtle Paddon. cups half KINGSMILL-MAPLETON W. I. C0( ^OOK 77 Biscuits, Johnny Cake, Fritters, Gems and Cheese Straws fan Cakes Two cups sour milk, 1 teaspoon gran, sugar, 1 teaspoon melted butter, a little salt. Stir in flour enough to make a batter. Add one heaping teaspoon soda dissolved in a little hoiling water. Fry on a hot griddle. — Mrs. W. H, Legg. Johnny Cake Two eggs, i cup butter, 1 teaspoon soda, 1 cup sugar, 2 cups butter milk. 2 tablespoons molasses. Put half flour and half cornmeal to make a medium batter, — Hazel Bailley. Johnny Cake One up sour cream, 1 egg, 1 teaspoon soda, ^ cup sugar, two-thirds cup white flour, 1 cup cornmeal. a little salt. Use all level measurements and sift flour before measuring. — Mrs. O. Derrough. Bran Muffins O). cup flci . 2 cups table bran. 1 cup raisins, J cup brown _ igar, 1 vgg, 2 tablespoons shortening, pinch of salt, 1 teaspoon Mnnamon, ^ teaspoon cloves, 1 teaspoon soda added to 1 cup .r milk. Mix soda well in the milk and add to the other ingredients which have been thoroughly mixed together. This recipe mak 1 dozen muffins. — Mrs. A. Moore, Bran Muffins One cup bran, J cup graham flour, 2 tablespoons sugar, 1| teaspoons baking powder. Mix together. Add 1 tablespoon shortening, 1 egg and 1 cup milk. Bake in muffin tins in a hot oven for 25 minutes. This will make 12 muffins. — Mrs. Roy Charlton. Bran Nut Muffins Two cups bran, 1 cup white flour. .\ cup molasses, 1 cup milk, 1 teaspoon baking powder, 1 teaspoon salt, J cup raisins washed in cold water and cut in small pieces, | cup nutmeats chopped. Mix thoroughly and bake in greased muffin tins in a hot oven. — Mrs. E. Legg. Sweet Muffins (Served warm) One tablespoon butter, | < up sugar, 1 cup milk, 2 cupS flour, 2 teaspoons baking powder, i teaspoon salt, 1 egg. Bake in muffin tins in a hot oven, — Mrs. C Rogers. I '. cloves, cinnamon, nutmeg and mace, I cup canned straw- berries, i cup molasses, i cup sour cream, 1 teaspoon soda, 5 cups flour. Almond Paste — Yolks of 3 eggs, 1 lb. blanched and chop- ped almonds, 1 cup bread crumbs, 1 cup icing sugar, 1 teaspoon almont extract. Mix thoroughly, apply to top of cake. Cover with boiled icing. — Mrs. S. Curtis. Fruit Cake (a Real Good One) One and ^ lbs. butter, 2 lbs. brown sugar, 4 eggs, teasp(H)n Soda, 1 cup sour milk, 4 lbs. raisins, 3 lbs. currants, 1 lb. peel, 1 lb. nuts, 3 lbs. sifted flour, 1 teaspoon cinnamon, allspice and i teaspoon nutmeg. Stir butter to a cream, then add sugar and work until white. Add the yolks o{ vggs, well beaten. Beat the whites to a froth, then add the flour and fruit and spice all together. Stir well and bake well. — Mrs. J. Blumen- stein. Fruit Cake Two cups sugar, 2 cups butter. 5 eggs, 1 cup molasses, 1 cup sweet milk, 1 teaspoon soda, 1 tablespoon each of the following: cloves, mace, cinnan.^i, allspice, nutmeg, 1^ lb, currants, ^ lb. raisins. 1 lb. dates, ^ lb. citron or lemon peel, 5 cups flour.-^Mrs. Arthur Bailey. if Eggless Christinas Cake Two cups brown sugar, 2 cups sour milk, t tablespoon soda, 1 teaspoon cinnamon, 1 teaspoon cloves, I teaspoon vanilla, -| teaspoon nutmeg, 1 grated orange, 1 lb. dates, | lb, nuts, 1^ lbs. currants, 1 )b. raisins, 1 lb. chopped figs, 1 cup chopped peel, 3 cups flour. Bake one hour in slow oven.. — M"., J. C, Simpson. Fruit Cake One pound butter, 1 lb. brown sugar, 2 lbs. currants, 2 lb. raisins, 12 eggs, ^ lb. citron peel, i lb. almonds, | lb. cand ed cherries, 1 teaspoon mixed spices, 1 nutmeg, 1 lb. flour or more. 1 teaspoon soda sifted with flour. Salt, juice and grated rind of lemon. — Mrs. R. McGregor. Scotch Cake One egg, i cup butter, 1 cup brown sugar, 1 cup sour milk, li cups flour, 1^ cups oatmeal, 1 teaspoon soda, 1 teaspoon baking powder. Varrilla, nutmeg, salt and fruit. — Mrs. A. Moore. m KINGSMILI^MAPLETON W. T. COOK BOOK 83 Light Fruit Cake One und a half cups granulated sugar, ^ cup butter, 1 small cup sweet cream, 2 cups flcur, 2 teaspoons baking powder, whites of 3 eggs (beaten), 1 teaspoon each of almond, rose, vanilla and ^ teaspoon wintergreen extract, li^ lbs. white raisins, ^ lb. citron, 1 cup candied cherries cut, ^ lb. blanched nhnonds. Cream the butter and sugar, add cream, then fruit with part of flour, and baking powder. Add extracts and lastly add beaten egg whites. — Mrs. Jas. Moore. Maple Syrup Cake One cup yellow sugar, 2 tablespoons shortening, 2 eggs> ^ cup sour cream. Fill the cup with maple syrup, 2 cups of flour, I teaspoon soda, 1 teaspoon Baking Powder, vanilla flavoring. This may be made as a layer or loaf cake, and iced with maple icing. Maple Icing — 1^ cups yellow sugar, maple syrup. Boil until it forms a soft ball in water. Add a piece of butter, and let stand until partly cold and beat. If too hard, add a little cream and beat. — Mrs, Skene Smith. Cocoanut Feather Cake One and a half cups flour, J cup gran, sugar, 2 teaspoons baking powder, i cup grated cocoanut> 4 tablespoons melted butter, 1 egg, ^ cup sweet milk, 1 teaspoon lemon flavoring. Siit first three ingredients together twice. Mix the last four together and combine the two mixtures. Add the cocoanut and bake in moderate oven. — Myrtle M. Paddon. ■" ii \ 'A Cocoanut Snowball Cake One and a half tablespoons butter, 1 cup granulated sugar, 2 egg yolks, 1 teaspoon vanilla, ^ teaspoon salt, f. cup cocoa- nut milk, IJ cups flour, 2 teaspoons baking powder. Bake in layer tins. If not enough cocoanut milk, add water. Frosting and Filling — 1^ tablespoons butter, 1 cup granu- lated sugar, i cup water. Boil until it strings. Then add to stiffly beaten egg whites. Sprinkle grated cocoj'.nut on top and centre. — Mrs. J. Durdle. Layer Cake One-quarter cup butter, 1 cup sugar, I cup milk, 2 eggs, one and two-third cups flour, 2 level teaspoons baking powder. Cream butter and sugar.. Add eggs well beaten. Add milk with flour and baking powder well sifted. — Mrs. J. Bray. '4 S4 KINGSMILL-MAPLETON W. I. COOK BOOK White Layer Cake One scant cup granulated sugar, 1 heaping tablespoon butter or domestic shortening. Whites of 3 eggs. Cream together thoroughly, J cup sweet milk. If cups pastry flour, 2 teaspoons baking powder. Salt and vanilla. Bake in two layers in moderate oven. — Mrs. Wm. H. Legg. Spanish Bun Two-thirds cup brown sugar, ^ cup syrup. | teaspoon all- spice, cloves and cinnamon, 1 tablespoon butter, 1 cup sour cream, 1 teaspoon soda. Yolks of 2 eggs (whites for icing), 2 cups flour. — :Mrs. I\ J. Ferguson. Spanish Bun Four eggs, whites of 2 for icing, 2 cups yellow sugar, 2 cups flour, 1 cup sweet milk. 1 cup butter, 2 teaspoons cream tartar, 1^ teaspoons soda, 1 teaspoon cinnamon, ^ teaspoon cloves. Icing — Beat whites of 2 eggs stiff, with ^ cup granulated sugar and 1 teaspoon cinnamon. — Mrs. J. W. Johnson. Spice Cake One and a half cups brown sugar. 2 eggs, i cup butter, 1 cup sour milk, 1 teaspoon soda, 2 cups flour, 1 teaspoon cloves, 1 teaspoon cinnamon, 1 teaspoon allspice. ^ teaspoon nutmeg, 1^ cups currants, — Mrs. Myron Ashford. Lace Cake Two eggs, 1 cup sugar, 1 tablespoon butter, 2 teaspoons baking powder, 1 teaspoon vanilla, 2^ cups Quaker oats. Bake in a hot oven. — Mrs. J. Blumenstein. White Shrine Cake One cup sugar. 1 cup flour, 2 eggs, 1 teaspoon vanilla, 1 teaspoon baking powder, ^ cup scalded milk. Filling — 1 tgg, f cup sugar, 1 tablespoon cornstarch, juice and rind of lemon, ^ cup water. — Mrs. L Laidlaw. Apple Sauce Cake Two and a half cups cold apple sauce, unsweetened, made fine, 4 level teaspoons soda, 2 cups yellow sugar, 1 cup butter, 1 cup currants, 1 cup raisins, 5c lemon peel, ^ nutmeg, two teaspoons cinnamon, 4| cups flour. Mix sauce and soda in one pan. Mix other ingredients in another pan Then combine and bake. — Grace Charlton. - jj^ . '. KINGSMILL-MAPLETON W. 1. COOK BOOK 85 Banana Loaf Cake One and a half bananas chopped fine, 1 cup brown sugar, i large tablespoon butter, 1 egg broken in a cup *^hen fill up with sour cream. 1 large teaspoon baking powder, IJ cups flour. — Mrs. Archibald, Butter Milk Cake One cup brown sugar, 1 cup butter milk, | cup shortening, 2 tablespoons molasses, 2 cups flour, 1 teaspoon soda, 1 cup raisins, ^ teaspoon cinnamon, cloves, nutmeg. — Mrs. William Perry, Ap|»le Sauce Gdce One and a \ cups cold aj^ple sauce, 2 scant teaspoons soda, dissolved in sauce. Scant ^ cup shortening, 1 cup sugar, 1 cup raisins. Salt, spice to taste. 2 cups flour. — Maud Bray, Tutti Fruitti Cake Two cups sugar, 1 cup butter, 1 cup milk, 4 cups flour, "Whites of 5 eggs, 2 teaspoons baking powder. Divide into 4 parts, leaving one part plain. To one part add half cup chopped walnuts, to another ^ cup chopped raisins and citron. To the third part ^ cup fresh grated cocoanut and the grated rind of a lemon or part of an orange. Bake in layers and put together with white icing. Place the plain layer at the bottom, next the raisin and citron layer, next the nut layer and the cocoanut layer on top. — Mrs, E, Holmes, Dark Layer Cake Yolks of 2 eggs, ^ cup white sugar, ^ cup molasses, 1 tablespoon butter, 1 cup buttermilk or sour cream, 1 teaspoon soda, about 2 cups flour. — Mrs. Neil Ferguson, Dark Layer Cake Two eggs> 1 cup sugar, 2 cups flour, 1 tablespoon shorten* ing, scant ^ cup molasses, 1 teaspoon soda, 1 cup hot water, added last thing. B/ike iu slow oven, — Mrs. E. Legg. Coffee Cak«) One cup sugar, 2 eggs, 1 cup molasses, 2 cups shortening, 2 cups raisins, 1 cup cold coffee, 1 teaspoon soda, 1 teaspoon cinnamon, 1 teaspoon cloves, about 3 cups flour, — Maud Bray, Jelly Roll Two eggs, 1 cup granulated sugar, 5 tablespoon:? boiiing water, 1 cup flour, 1 teaspoon vanilla, 2 teaspoons baking powder. Pinch salt. — Mrs. S, Herbert, % 86 KINGSMILL-MAPLETON W. I. COOK BOOK - Bnnana Cake Two egg's, i cup brown sugar, ^ cup granulated sugar, ^ cup shortening, ^ cup milk. 1 cup finely chopped bananas, 10c chopped nuts, 2 cups flour, a small teaspoon soda, 1 teaspoon baking powder, vanilla and salt. Dates may be added if desired. — Mrs. Skene Smith. Ribbon Cake Two scant cups granulated sugar, | cup butter, 1 cup sweet milk, 2 teaspoons baking powder, 2 eggs, 2^ cups flour. Add chocolate t> > 1-3 of batter, and fruit coloring to other third. Bake in 3 layers. — Mrs. Walter Moore. JeUy RoU Three ', --r, well beaten, I cup yellow sugar, 1 cup flour, * large teaspoon baking, powder. Salt. Beat to a cream and then add two tea ons hot water and a little vanilla. — Mrs. W. H. Legg. Pork Cake One pound salt pork, | pint boiling water, 1 lb. raisins, seeded and chopped, i lb. citron peel, shaved into shreds, 2 cups sugar, 1 cup molasses, 1 teaspoon soda rubbed fine, and add to molasses. Stir in flour as for any fruit cake. Then stir in 1 ounce each of nutmeg, cloves and cinnamon, ground. Pork must be entirely free of lean or rind chopped so fine as to be almost like lard. Then pour boiling water over it and add other ingredients. — Mr.c. Arthur Ferris. War Cake (Eggless) Two cups brown sugar, 2 cuj^s boiling water, 2 table- spoons lard, 1 teaspoon salt, | package raisins, spices to taste. Boil all together five minutes and let cool. Add 1 teaspoon soda dissolved in a little hot water, 3 cups flour. Bake 30 minutes. — Miss Edith Lowthtr, Pink arid White Marble Cake White Part — Whites of 2 eggs, 1 cup sugar, 1-3 cup butter, 1 cup sweet milk, 2 teaspoons baking powder, 1 teaspoon pineapple. Flour to thicken so as to drop in chunks. Pink Part — Yolks of 2 eggs, 1 cup sugar, 1-3 cup butter. 1 cup sweet milk, 1 teaspoon vanilla, 2 teaspoons baking powder, 1 teaspoon fruit color. Same amount flour used for white part^ Put into dish alternately, first white, then pink. — Mrs. Ed. Moroughan. ■ '■m' 'i':^. Thre there is beaten ej teaspoon 1 teaspcK One raisins, - teaspoor Bake in On( beaten cream sugar a spoon, whites cool. Tl add ere fully ir angel c When W milk. 1 Di milk, : 2 egg mace, pan ti Mrs. : 1 eggs, flavo I cup s coco; Beat Mrs w ^mmmum KINCSMTLL-MAPLETON W. I. COOK BOOK 87 ■1^'. a. Boiled Raisin Cake Three-quarter cup raisins boiled for 15 minutes so that there is 1 cup raisins and water combined. Let cool. Add 1 beaten egg, ^ cup butter, J cups brown sugar. 1^ cups flour. 1 teaspoon soda, dissolved in the raisins. 1 teaspoon cinnamon, 1 teaspoon vanilla. — Mrs. D. C. McTaggart, Prince Albert Cake One cup brown sugar, 2 eggs, 2 cups flour, cup chopped raisins, | cup butter, 1 cup sour milk, 1 teaspoon cinnamon, 1 teaspoon cloves, 1 teaspoon soda, 1 teaspoon baking powder. Bake in 2 layers. — Mrs. John Smith. Imperial Sunshine Sponge One and a half cups granulated sugar, ^ cup water, 6 eggs beaten separately, | teaspoon salt, 1 cup flour, f teaspoon cream of tartar, 1 teaspoon orange extract. Method — Boil sugar and water until it threads when dropped from tip of spoon. Pour the hot syrup in a fine stream on the beaten egg whites to which salt has been added, beating mixture until cool. Then add the well beaten yolks. Sift flour once, measure, add cream of tartar and sift again three times. Fold very care- fully into egg mixture. Add extract; Pour into an ungreased angel cake tin and bake 50 or 60 minutes in moderate oven. When done invert to cool. — ^Alta Holmes. Marble Cake White part — i cup butter, J cup white sugar, ^ cup sweet milk. 1 cup flour, 1 teaspoon baking powder, 2 egg whites. Dark part — \ cvip butter, ^ cup brown sugar, i cup sweet milk, i cup molasses, 1^ cups flour, 1 teaspoon baking powder, 2 egg yolks, ^ teaspoon each cloves, cinnamon, nutmeg and mace. Mix the two parts separately until very light. Put into pan taking care to arrange the light and dark alternately. — Mrs. Sam. Legg. Chocolate Marble Cake Light — f cup granulated sugar, ^ cup butter, whites of 2 eggs, ^ cup sweet milk, 1 cup flour, i teaspoon baking powder, flavour with vanilla. Dark — f cup brown sugar, ^ cup butter, yolks two eggs, ^ cup sweet milk, 1 cup flour, 1 teaspoon baking powder, ^ cup cocoa. — Mrs. Clayton Franklip. Cream Cake One cup sugj"^, IJ cups flour. 2 teaspoons baking powder. Beat 2 eggs very light, put in cup and fill up with cream. — Mrs. Bruce Erov.'n. ! 88 KIXGSMfLL-MArLETOiV W. I. COOK BOOK White Mountain Cake Two cups sugar, | cup butter, 1 cup sweet milk. 3^ cups, flour, 2 eggs beaten lightly, 3 teaspoons baking powder. Salt, Flavor to taste. Bake in two layers, — Mrs. E. Durdle, White Cake Take whites of 2 eggs in a cup, put in enough butter to fill cup half full, then fill it with SAveet milk. Mix 1 cup white sugar, 1 and two-third cups pastry ilour, 2 teaspoons baking powder. Combine mixtures and beat seven minutes. — E, Mc- Intyre, Plain Cake One-quarter cup shortening, 1 cup sugar, 1 egg, I teaspoon vanilla extract, 1 cup milk, 2 cups flour, 3 teaspoons baking powder, | teaspoon salt. Creaqi shortening, add sugar slowly, add well beaten egg and flavoring. Sift together flour, baking powder and salt and add to mixture a little at a time, alterna- tely with milk. Bake in greased loaf, layer or patty, in mc^derate oven. Have used this receipe many times without egg, adding a little more baking powder, and was delicious. — Mrs. Roy Charlton. Jersey Lilly Cake Half cup butter, 1 cup sugar, 1 cup sweet milk, 2 eggs, 2^ cups flour, three small teaspoons Biaking' Powder, Beat whites of eggs separately, add them last. Put in half of batter, then put a layer of raisins and nuts, then rest of batter. — Mrs. S. Herbert. Mapleine Cake One cup stoned and chopped dates, 1 cup sugar, ^ ta- spoon soda, 1 cup nutmeats, 3 teaspoons baking powder, 3 tablespoons butter, 1 egg^ 1 cup boiling water, pinch salt, li cups flour, 1 teaspoon Mapleine, Sprinkle the | teaspoon soda over chopped dates and add boiling water. Let stand to cool. Cream butter and sugar and Mapleine. Mix with dates. Beat egg and add salt and stir into mixture. Then add flour and baking powder, which should be sifted three times. Mix all and bake in a moderate oven about 25 m/Iuutes. — Mrs, Jas. G. Campbell. Ansel Cake Eleven egg whites whipped stiff, 1^ cups fine granulated sugar, 1 cup flour sifted four times, 1 teaspoon baking powder, ^ teaspoon cream tartar, 1 teaspoon flavouring, pinch of salt in eggs. Mix a« named. — Mrs. Jas. Moore. ^ -^ KINGSMILL-MAPLETON W. T. COOK BOOK 80 Mock Angel Cake One cup sugar, 1 cuj) flour, 1 heaping teaspoon baking powder, pinch salt, sifted together three times. Then add 1 cup hot milk and lastly fold in the ti'fly beaten whites of 2 eggs. — Mrs. G. E. Simpson. Crumb Cake Two cups flour, 1 cup white sugar, \ cup butter. Put into bowl and rub together. Take out a cupful. With the rest put in a cu]) of sour milk, 1 teaspoon soda, 1 teaspoon cloves and ciimamon, 1 egg. cup of raisins, 1 cup currants. Beat all to- gether. Put into a dish to bake and sprinkle crumbs on top. — Mrs. Frank Weaver. Cher/y Cake Two eggs, 1 cup v;.auulated sugar. \ cup butter, 1^ cups flour, 2 tablespoons cream either sweet or sour, 1 teaspoon soda, 1 teaspoon baking powder, 1 cup canned cherries with no juice, 1 teaspo»)n vanilla. For Icing, use cherry juice with icing sugar. — Mrs. Cyril M. Williams. Burnt Sugar Cake One cup white sugar. Put into pan and let melt down and brown. Then add 1 cup boiling water. Let cool. 1 cup white sugar, 2 tablespoons butter. Cream this and add 2 eggs well beaten, salt, i burnt sugar mixture, reserving the other half for icing. Then add i cup milk, 1^ cups flour, ? teaspoons baking powder. Icing — Mix icing sugar, bvitt*"; aid the remainov r of the burnt sugar together. — Mrs. Arch. I erguscjn. Nut Cake One cup sugar. 2 eggs, 2 teaspoons baking powder, 1 large cup chopped raisins, if desired, 1 '-up choppc d nut meats, i cup butter, | cup sweet milk. 1-^ cups flour. When baked and frosted mark the top in squares and place a nut meat in each square. — Mrs. S. Herbert. Nut Cake (Dark) One cup yellow sugar, butter size of walnut, 2 eggs, 'i cup sour cream. 1 teaspoon cinnamon, ^ teaspoon cloves, 1 teaspoon soda dissolved in a little of the sour cream, 2 cups flour, 1 cup seeded raisins, nut meats as desired, or they may be omitted. Instead of using sour cream, rtt^p may use ^ cuj) sour milk and a heaping tablespoon 1) -t or domestic shortening. Salt and vanilla. —Mrs. Wm. ' . *-egg. B m i-i- ./«■, 90 KINGSMILL-MAPLETON W. I. COOK BOOK Comttarch Cake Two-thirds cup butter, v/liites of 7 egg^s, beaten to a froth, or 3 yolks and 4 whites, 1 cup milk, 1 cup corn starch, 2 cups flour, 3 cups pulverized sugar, 2 teaspoons baking powder. Beat butter and sugar to a cream before adding other ingredients. — Mrs. Clayton Franklin. Orange Cake Cream together J cup butter or shortening, I cup white sugar, 1 egg, 5 cup sour milk, 1 teaspoon soda in milk, 2 cups flour, 1 cup raisins, grated peel of one orange. Icing — ^Juice of one orange and add icing sugar and but- ter. — Mrs. Walter Moore. Orange Cake One cup brown sugar, ^ cup butter. Cream butter and sugar together, 2 eggs, 1 cup sour milk with 1 teaspoon soda in milk. 1 whole orange and 1 cup raisins chopped together, li cups flour, 2 teaspoons baking powder, — Mrs. Mac Mclntyre. Soft Gingtr Cake Two eggs, 1^ cups molas ( ;•, "* tablespoons butter, 1 teacup milk, 2 teaspoons baking oowder, 2 cups flour. — Mrs. H. Peer. Date Cake One cup brown sugar, ^ cup butter, 2 eggs, 1 teaspoon soda, 1 cup sour milk, i cup walnut meats, 1| cup dates, cut fine, 1 cup oatmeal, 1^ cups flour, 1 teaspoon baking powder, 1 teaspoon vanilla. — Mrs. A. G. Campbell. Walnut Date Cake One cup brown sugar, i cup butter, 2 eggs» I cup sour milk, i teaspoon cloves, 1^ cups flour, 1 cup raisins, 1 cup dates, i cup walnuts chopped together, ^ teaspoon soda. — Mrs. J. Bray. Date Cake One cup dates stoned and cut into pieces, 1 cup hot water poured over the dates, 1 teaspoon soda dissolved in the water when warm, I cup butter, 1^ cups flour, 1 egg, 1 cup sugar. — Mrs. D. Ferguson. To remove orass stain from cotton o"oods wash the s'">ot- in alcohol. ^i I ''#• I cu boil ■iMHKBBaMaSs^^--; ^^%: KINCSMTLl^-MArLETON W. 1. COOK BOOK 91 Raspberry Cake Two eggs. 1 cup granulated sugar, J cup butter, 1 cup raspberries, 1^ cups flour, 1 teaspoon soda sifted with flour. — Mrs. Cyril M. vv illiams. Devir* Food First part — 1 cu]) brown sugar, 1 cup '^^rated chocolatCi ^ cu; sweet milk. Cook these ingredients togetaer ^ do I'ot boil. tf part rs,— Second Part — 1 cuj) brown sugar, J cup 1 cup sweet milk, yolks 3 eggs, 1 teaspoon soaa. . before adding two cups flour. Bake in two or three ^Irs. Edw, Holmes. Cocoa Fudge Cake One cup granulated sugar, 1 egg, ^ cup butter, or i cup sour cream. 1^ cups flour, i teaspoon salt, i cup sour milk, 2 tablespoons cocoa dissolved in i cup boiling water, 1 teaspoon soda. Bake in a medium oven. — Mrs. Angus Miller. Chocolate Roll Beat 5 egg yolks slightly, then add ^ cup sugar and beat well again, then add \ cup cocoa, and 1 teaspoon of vanilla, and lastly the stiffly beaten egg whites and ^ cup sugar, first beaten together. Grease a shallow pan, line with a piece of greased paper, and let paper hang over short ends. Spread the batter in pan and bake 20 to 25 minutes in moderate oven. When done, turn out on a large stiff piece of paper, sprinkle with powdered sugar, then cover with a damp cloth. Have ready 1 cup whipping cream, whip until stiff, flavor with vanilla and sweeten with powdered sugar to taste. Spread over the cake and roll. Cover with chocolate fudge icing, and when ready to serve, cut in slices. (Serves 10). — Mrs. James Patterson. Chocolate Cak* Three heaping tablespoons cocoa, ^ cup sweet milk. Bring to boil and cook until thick. Remove from stove and add un- beaten yolks of 2 eggs. Let cool» then add 2 tablespoons butter, 1 cup white sugar, 1 teaspoon vanilla, J cup milk, salt, 1^ cups flour, 1 small teaspoon soda. Bake in moderate oven. — Mrs. Arch. Ferguson. If food is burnt on a cooking dish do not scrape but put some wood ashes in it, half fill with water and let stand on the back of the stove for a few hours. :.i . .') . -^■'~? IMAGE EVALUATION TEST TARGET (MT-3) // 1.0 I.I 11.25 ^ i^ 12.2 S Bia |2.0 •UUt. ^ /i /2 ^l ^ •) :^' /A w V Photographic Sciences Corporation 23 WEST MAIN STRUT WEBSTER, N.Y. MSSO (716)872-4503 92 KINGSMILL-MAPLETON W. I. COOK BOOK Devil Cake One and ^ cups yellow sugar, ^ cup butter, y jlks 2 eggs, 1 teaspoon cinnamon, 1 cup sour milk, 1 cup chopped raisins, 1 teaspoon soda, 1^ cups flour. Mix sugar and butter. Add yolks of eggs, put soda into milk, and add to other ingredients. Add cinnamon, flour and raisins. — Mrs. Walter Moore. Icings and Fillings Seven Minute Icing Seven-eighths of a cup of gran, sugar, 1 egg white, 3 tablespoons water. Put all in a double boiler over boiling water and beat seven minutes with a dover beater. — Mrs. Don. McGregor. Brown Sugar Icing One cup brown sugar, 3 tablespoons milk and small lump of butter. Let this come to a boil. Remove from the stove and cool. Stir in icing sugar to the right consistency. Flavour with vanilla. — Mrs. John Smith. Boiled Icing Melt 1 teaspoon butter and add | cup gran, sugar and ^ cup milk. Boil till it begins to hair. Add 1 teaspoon vanilla and beat till creamy. — Eva Legg. Lady Baltimore Filling and Icing One-quarter lb. figs, i lb. raisins t lb. pecans or walnuts. 2 cups gran, sugar, | cup water, ? eggs whites beaten stiff, 1 teaspoon vanilla. Grind fruit and nuts together. Cook sugar and water to form soft ball when dropped in water. Pour syrup slowly on egg whites. Beat until it will stand alone. Add vanilla. Stir fruit and nuts into two-thirds of icing. Spread between layers and on top of cake. Cover entire cake with remaining icing. — Alta Holmes. French Frosting Boil without stirring 1 cup gran, sugar, one-third cup of water, one-eighth teaspoon cream tartar and flavouring. It is done when it forms a soft disk when dropped in cold water. Let stand without stirring until lukewarm and then beat till it is smooth and creamy. If it becomes grainy it has been cooked too long or has been stirred too long. This can be put in covered jars and used at any time. — Mrs. John Smith. f^Nwi4«a*;«.- KINGSMILL— MAPLETON W. I. COOK B^K)K 93 Mocha Icing ^ Blanch and roast to a golden brown 1 cup almonds, pound quite fine and spread over cake on a soft butter and sugar icing. — Mrs. Archie Ferguson, Raisin Frosting One and i cup raisins chopped fine, l\ cups sugar and | cup water cooked until it threads from spoon. Pour over stifT ly beaten whites of two eggs, beat till thick, ac!i raisins and spread on cake. — Mrs. R; J. Ferguson. Almond Paste One cup gran, sugar, 1 egg, butter size of walnut, 2 table- spoons milk. Bert together to a cream. Bring to a boil, stirr- ing continuously. Boil 3 minutes. Remove from stove and stir in 1^ cups of almonds which have been blanched, dried and finely ground. Flavour with vanilla and almond extract. Stir till thick enough to spread on cake. — Myrtle Paddon. Mocha Icing Sift together 1^ cups icing sugar, 1^ tablespoons grated chocolate | teaspoon salt. Melt 2 tablespoons of butter in 3 tablespoons of hot strong coffee. Mix dry ingredients with the wet, stir till smooth and spread on cool cake. — Myrtle Paddon. Cookies, Drop Cakes, Etc. Cocoanut Macaroons Whites of 3 eggs, beaten stiflf, add 1 cup granulated sugar, and 1 teaspoon vanilla to whites and put on stove and cook until it starts to stick to the sides of pan, remove, let cool and stir in 2 cups cocoanut and 2 tablespoons cornstarch. Bake in quick oven. — Mrs. Clayton Franklin. Cornflake Macaroons One small cup white sugar, 2 eggs, ^ cup butter, ^ tea'- spoon salt, 1 teaspoon vanilla, 1| teaspoons baking powder, 2 tablespoons sweet milk, li cups flour, 4 cups cornflakes. Drop on buttered pans. — Miss Edith Lowther. Raisin Turnovers One cup Sultana raisins, 1^ soda biscuits put through the food chopper. Mix with one slightly beaten egg and 3 table- spoons sugar. Cut pastry with a large round cutter. Place a spoonful of mixture on half of it. Wet edges of pastry with cold water. Fold and press edges together with a fork. — Miss Edith McGregor. 94 KINGSMILL-MAPLETON W. I. COOK BOOK ; \i. , Lemon Biscuits .j: - Two and ^ cups granulated sugar, 2 cups lard, 2 eggs beaten separately, 2 cups sweet milk, 10c oil of lemon, 10c baking ammonia, 1 teaspoon soda dissolved in the milk. Mix stiff, roll, brush top with milk and sprinkle with granulated sugar. Bake in hot oven. — Mrs. John Elgie. Maple Sugar Cakes Two cups sour milk, 1 cup shortening. Bowl full of shaved sugar (maple), 1 teaspoon soda. Flour enough to roll. — Mrs. R. J. Ferguson. Fried Cakes or Doughnuts Two cups granulated sugar, 2 cups sour milk, ^ cup shortening, 3 eggs. 2 teaspoons soda, 1 teaspoon baking jiowder. Beat sugar, shortening and eggs to a cream. Mix soft with flour. — Mrs. W. H. Legg. Fried Cakes One egg, f ci:p white sugar, 2 tablespoons melted lard (small), 3 teaspoons baking powder, ^ cup sweet milk. Vanilla a Httle salt, and flour enough to make dough. — Mrs. Sam Gar ton. Snowdrops or Sweet Milk Doughnuts Cream together 1 cup granulated sugar, 2 eggs. Butter size of -an egg, and ^ teaspoon salt. Add 2 teaspoons lemon extract and beat. Then 1 cup sweet milk and beat again. Then add 2 teaspoons baking powder and flour to make as stiff as pound cake. Drop from spoon into hot lard and roll in pul- verized sugar. — Mrs. J. Smith. Oatmeal Jam Jams Two cups flour, 2 cups rolled oats, 1 cup shortening, 1 cup sugar, ^ teaspoon salt, ^ teaspoon cinnamon, 1 teaspoon soda in sour milk. Rub all ingredients together with the exception of the soda which should be dissolved in enough sour milk to hold. Mix two together. Roll thin, then fill with 1 lb. of figs are dates, well cooked v*'ith 1 cup sugar anad a little water. — Mrs. A. Archibald. Jam Jam Cookies ' Two eggs, 1 cup granulated sugar, 1 cup butter, 1 small teaspoon soda, pinch salt, 3 cups flour, 2 teaspoons baking powder. Add more flour if necessary. Roll out as soft as possible, use fried cake cutter for top and any Tvl 1 cup spoons Fi granul Oi mon a water peel. Mr. J C cup g spoor Fran] shorJ n ci Flavi Mrs. like mak hall Mi3 spo Ad< par bottom. Teaspoon jam between. — Mrs. E. Legg. lai tes lit ba KINGSMlLl^MAPLETON W. I. COOK BOOK 95 on Apple Cockiet Two cups brown sugar, 2 eggs, 5 tablespoons sour milk, 1 cup shortening (butter or lard), 2 teaspoons soda, 2 tea- spoons cream tartar. Flour to make soft dough. Filling — Grate 4 apples. Rind and juice of 1 lemon, 1 cup granulated sugar. Cook 10 minutes. — Mrs, Arthur Ferris. Fruit Drop Cakes One cup sugar, 2 eggs, 2-3 cups butter, 1 teaspoon cinna- mon and cloves, 1 teaspoon soda dissolved in a little warm water, 1^ cups flour, 1 cup chopped dates, rafsins, nuts and peel. Drop on buttered pan and bake in a moderate oven. — Mr. John Elgie. Jumbles (Drop Cookies) One pound dates chopped fine, \ lb. nut meats, 3 eggs, 1 cup granulated sugar, i cup butter, 1 teaspoon vanilla, 3 table spoons water, 2 cups flour, 1 teaspoon soda. — Mrs. Clayt" Franklin. Banana Drop Cookies Two eggs, i cup brown sugar, ^ cup white sugar, ^ cup shortening, ^ cup sweet milk, 1 banana chopped, 10c nut meat, 1^ cups flour, 1 teaspoon baking powder, ^ teaspoon soda. Flavor with vanilla and pinch salt. Bake in muffin pans. — Mrs. A. Moore, Scotch Short Bread One cup butter, i cup brown sugar, 2 cups flour. Mix like pie crust, but use no water. Roll thick. Above recipe make's about two dozen cakes. — Mrs. Margaret Ferguson. Bran Cookies Half cup sugar, ^ cup shortening, one egg, i cup water, half cup raisins, half cup chopped nuts, 2i cups bran. Mix following — 1 cup flour, ^ teaspoon baking soda, 1 tea- spoon cinnamon, 1^ teaspoons baking powder, ^ teaspoon salt. Add to bran mixture. Drop from teaspoon on greased baking pan. — Mrs. Eardly Finch. Baker's Ginger Snaps One cup coffee sugar, 1 cup molasses, 1 cup butter and lard mixed, 1 teaspoon soda, 1 tablespoon ginger, nearly ^ teaspoon black pepper. Mix ingredients, dissolve soda in a little hot water. Add as much flour as can be stirred in, not kneaded. Cut off pieces size of marbles, slightly flatten and bake on greased tins. — Mrs. R. J. Ferguson. 96 KINGSMILI^MAFLETON W. L COOK ffOOK Nut Bar» Half-cup sfiorieningr li cups sugar, 2 eggs, 4 tablespoons; milk, 4 cups flour, 1-8 teaspoon salt. Method— Cream shorten- tng and sugar. Add 1 beaten yofk and beaten wbites of two eggs. Add milk, mix well. Sift together flour, salt and baking powder. Mix all together. Roll out half at a time \ inch thickr cut in bars I'^x 3," brush with egg^ yolk mixed with one table- spoon water. Sprinkle with chopped nuts. Bake in moderate oven 15 minutes. — Mrs. E, Legg, Date Cnimbfeff One and ^ cups oatineal, li cups, flour, I teaspoon sodai (dry), ^ teaspoon salt, 1 cup sugar, ^ cup butter. Crumb- together. Put half in long cake tin, spread filling, then add the remainder of crumbs. Filling — Half lb, dates, f cup yellow sugar, f cup water,, vanilla. Cook until thick. Bake in a moderate oven. Leave in tin until cool. Cut into squares. — Mrs. J, C, Simpson, Ginarer Drop Cookies One cup brown su3;ar, 1 cup molasses, ^ cup shortening, 1 egg, 1 teaspoon salt, 1 teaspoon soda, 1 cup sour milk, 4 cups flour (or sufficient flour to make the batter stifif enough for drop cookies). Cream the shortening, sugar and -alt together. Add molasses. When mixed add the beaten egg. Dissolve the soda in the sour milk. Add, and mix thoroughly. Last, add the flour. Drop teaspoonful of the batter on greased baking pan and bake in a hot oven. — Eva M, Legg. Oatmeal Drop Cookies One cup brown sugar> 1 cup shortening, pinch salt, 2 tablespoons black strap, 1 cup boiling water, 1 teaspoon vanilla, 2 small teaspoons soda, 3 cups flour, 3 cups oatmeal. Drop by spoonful. — Mrs. J. A. Evert. Sour Cream Cookies Two eggs, li cups granulated sugar, 1 cup shortening, 1 cup thick sour cream. 1 teaspoon soda. Lemon or nutmeg. Mix very soft and bake in quick oven. — Mrs, John Smith, Rock Cookies Three eggs, 1^ cups yellow sugar, 1 cup melted butter. Beat these together. Add 1 teaspoon soda, 1 cup flour, 1 lb. dates stoned and cut in halves. 10c chopped walnuts. Add enough flour to make rather stifif, and drop on pans the size of a Walnut. — Mrs. Walter Moore. , ., :-. ^ -^ • , • .?" 9 ^ " ■ " ' KINGSMILL-MAPLETON W. 1. COOK BOOK 97 Cookies One and | cups |,ranulated sugar, 1 cup sour milk, IJ citps ■shortening, 1 egg, little nutmeg, 2 teaspoons soda, little salt^ Flour to roll.-^Mrs. Clarence Rogers. Date Cookies Two cups light brown sugar, 3 eggs, 1 cup butter, or butter and lard mixed, | cup sour milk, 1 teaspoon soda, any flavoring desired, flour to make dough stiff enough to roll. Cut with •cookie cutter and on each, place a piece of date. Bake in a quick oven, — Mrs. R. McGregor. Butter Scotch Cookies Two cups brown sugar, 1 small cup butter, 2 eggs well beaten , 1 teaspoon soda, 1 teaspoon cream tartar, 1 teaspoon vanilla, 2 cups flour, 1 cup raisins or dates chopped fine. Mix all together, and form in a long roll. Let stand in a cool place over night, then slice in the morning and bake, — Mrs. Albert Archibald, Pastry, Pies, Tarts and Cream Puffs Pie Crust One heaping cup lard, 1 cup flour, 1 large teaspoon baking powder, | cup water. Saft. Beat thoroughly with a fork. Then add flour enough to roll. — Mrs. W. H. Legg. Hot Water Pastry for One Pie Haff cup lard, i cup boiling water, ^ teaspoon salt. Put lard in a bowl, add the boiling water and salt. When dis- solved and lukewarm, stir in the flour to make a dough that can be rolled. It is better chilled before using. — Miss Edith McGregor, Grapenut Raisin Pie Three-quarters cup grape nuts, f cup raisins (seeded and chopped), 1^ cups brown sugar, 2i cups hot water in which put i cup vinegar, 3 t?.blespoons butter. Mix in the order given and cook ten minutes. Cool. Put in paste lined plate and' cover with i" wide strips i" apart to form lattice top. Trim. Now moisten the edge and finish with i" strip around the edge. Brush the strips with brush dipped in milk. Bake 40 minutes in a not too hot oven. — Mrs. D. 0= White. 9S KINGSMILL-MAPLETOK W. I. COOK BOOK M«pk Syrup Pi« One and \ cups Maple Syrup, 2 tablespoons flour, yolks 2 eggs, lump butter, vanillji. Bring syrup to a boil and add but- ter and vanilla. Mix flour in water to a smooth paste, and add yolks of eggs. Then stir into boiling syrup. — Mrs. Cyril M. Williams. - Raisin Pie One cup raisins, | cup white sugar, 1 cup water, 1 table- spoon flour, 1 teaspoon butter, 1 teaspoon vinegar, and a little nutmeg. Boil 20 minutes. Bake between two crusts. — Grace Charlton. Raisin Caramel Pie One cup brown sugar, 2 cups milk, 1 cup seeded raisins, 2 egg yolks, 2 tablespoons cornstarch. 1 tablespoon butt»ir, 1 teaspoon vanilla, salt. Cook and fill baked pie shell. Ice top with egg whites. — Mrs. Don. McGregor. Date Pie Cook 2 cups pitted dates with | cup sugar^ and scant ^ cup water, until dates are tender. Put between two crusts and bake. — Mrs. Ed. Holmes. table cinnj eggs abou spo( stai pint bro sui ab Co Banana Pie Bake lower crust. Fill with sliced bananas and powdered sugar. Cover top with whipped cream, and serve at once, — Mrs. G. E. Simpson. Rhubarb Pie Two cups cut rhubarb (scald by pouring on boiling water and let stand), 1 cup sugar, yolk of 1 egg, 1 tablespoon flour, butter. Put in crust and bake. Use white for frosting and brown. — Mrs. W. H. Legg, Custard Pie Two eggs, 3 tablespoons sugar, 1^ cups milk, 1-8 tea- spoon salt, nutmeg. — Mrs. H. Peer. Squash or Pumpidn Pie One and i cups strained or mashed squash or pumpkin, ^ jcup sugar, 1 egg, ^ teaspoon nutmeg, 7-8 cup milk. — Mrs. H. Peer. Smoked ceilings, when darkened by kerosene lamps or coal-oil stoves may be cleaned by washing with soda water. |r# St ai u a n KINCSMILI^MAPLETON W. 1. COOK BOOK M Sour Craam Pi* One cup granulated sugar, 1 cup thick sour cream, 1 tablespoon flour. (Mix sugar and flour together), | teaspoon cinnamon and a little nutmeg, 1 cup raisins or dates, yolks 2 eggs, i teaspoon salt. Beat the two whites very stiff with about i cup sugar for the top. — Mrs. S, Parkes, PiiiMVple Pi« One and i cups grated pineapple, 1 cup sugar, 1 table- spoon butter, 2 eggs, 1 teaspoon flour and 1 teaspoon corn- starch. Cream sugar, butter, egg yolks and flour, and add pineapple, and bake in crust. Beat whites, put on top and brown, — Mrs. S, Curtis. * ■ . Cranberry Pi* One cup cranberries split in halves* 1 cup granulated sugar, 1 heaping tablespoon flour, i cup cold water. Mix above ingredients together. Pour into an uncooked crust» Cover with another crust and bake.^Miss Edith McGregor. ,* Lemon Sponge Pie One cup granulated sugar, butter size of an tgg, 2 table- spoons flour, i teaspoon salt, yolks 2 eggs. Cream together and add the juice and grated rind of a large lemon and 1 cup milk. Fold in the stiffly beaten whites of two eggs. Put into an unbaked pie shell and bake in a slow oven about SO minutes. — Myrtle M. Paddon. Dainty Lemon Pie Slice of bread 1" thick. Take off crust, place bread in a bowl, add a little salt, 1 dessertspoon butter, and 1 cup b">'ling water. Beat until smooth. Add 1 cup sugar, juice of one 1' ion, yolks two eggs, well beaten. Bake in rich crust. Whe'. cool, add meringue and return to oven to brown. — Mrs. James Patterson. Cocoa Pie Two tablespoons cocoa, 2 tablespoons flour, 1 cup sugar, 1 or 2 yolks of eggs, 1 teaspoon butter, cup hot water. Little salt. This fills one pie crust. Beat whites oi eggs stiff. Add a little sugar and spread on top. Then brown. — Mrs» W. H. Legg. To prevent clothes from freeaing to the wire line> wipe the line with a cloth wrung out of strong salt and water. 100 KINGSMILL-MAPLETON W. I. COOK BOOK Butter Scotch Pie One cup very dark brown sugar, 1^ tablespoons flour, 1 tablespoon butter, yolks 2 eggs (whites for frosting), 1 cup sweet milk. Cook in double boiler and put in baked crust. — Mrs. C. A. Rogers. Butter Scotch Pie One cup brown sugar, | cup hot water, f cup milk. 2 table- spoons flour, (mixed with sugar), yolks of 2 eggs, pinch salt, 1 tablespoon butter. Cook until thick, then add 1 tablespoon vanilla. Beat whites of eggs for meringue. Put in oven and brown. — Mrs. Arch. Ferguson. Mincemeat Four lbs. lean meat, boiled and chopped fine. 1^ lbs. suet, 9 lbs. apples, 3 lbs. raisins. 2 lbs. currants, ^ lb. citron, 5 lbs. sugar, 3 teaspoons cloves, 10 teapoons cinnahion, 5 teaspoons mace, 1 teaspoon black pepper, 6 tablespoons salt, 1 quart can- ned grape juice and vinegar mixed with 1 quart maple syrup. Mix together and add juice and rind of 2 lemons. — Alta Holmes. Green Tomato Mincemeat Chop fine 1 peck green tomatoes. Wash in weak brine in collander, to remove all juice boil a little. Add to this 5 lbs. brown sugar, 2 lbs. raisins, 2 lbs. currants, cloves, cinnamon, allspice, to taste, also plenty of candied peel. Seal in glass jars, or keep in open jar, with a weight on top of a plate to keep mincemeat under the juice. — Mrs. D. O. White. Cdcoanut Pie One soda biscut (rolled fine), 1 cup sweet milk, yolks of 2 eggs, 3 tablespoons granulated sugar, 1 tablespoon cocoanut. Cook until it thickens. Bake the crust first, thea add custard, and use whites of eggs for frosting. — Mrs. W. H. Legg. Ta£Fy Tiarts One egg, 1 cup brown sugar, 1 tablespoon corn syrup. Fill tart shells half full and bake in a quick oven. Cocoanut may be added. — Mrs. R. J. Ferguson. Lemon Curd for Tarts or Cake Filling ^ Two eggs, 2 cups granulated sugar, juice and grated rind of 2 lemons. Cook in double boiler. Put in unbaked tarts and bake in rather quick oven. Will keep for a month in an ordi- nary jar. — Mrs. Don. McGregor. litt Co a cfl p; 1 1.' s iM # If'; 15 m*^ V KING ^^,M« W 1. COOK BOOK 101 ^ Twrt Fining . ^ yolks 2 eggs. ^' one cup nut meats cV^opP^i^^^S^ un>^^s and baUe. T«rt Fining ^ ^^g,, one c„p cu.a- | c»P ^-n .«.»., ic^P^^,^,. ,-„, ... Orange Pie ^^^^^^ ^ ^up Butter TarU . • „ i tablespoon . a 1 CUP brown sugar. 1 cup raisins One egg, 1 ^"P "„:iia, ninch of salt. r«^ "" r> t Fer- butter. 1 teaspoon vanilla^ p^^^^^ ^^, bake.--Mrs. R. J stove and let men. g>«""- Pi»-»«*''^r^,u 13 CUP sugar. Add fe> M?s D A. Ferguson. ____—— ' "Hi^ Class Hats At the Lo«)est Possibk Prices AliDays in Stock. WesultCientaethafP^-iatethe latest and smartest. ^^**Ernf^-^^^ 102 KINCSMILL-MAPLETON W. I. ('fK)K BOOK Maple Syrup Tarts One egg" (beaten), 1 large cup maple syrup. Bake in shells with a walnut meat in centre of each, or a spuouful of cocoanut. — Mrs. Don. McGregor, Fruit BaskeU (Tarts) Bake plain paste over inverted patty tins. Roll paste 1-8" thick and cut in strips \" wide. Twist strips in pairs and bake over 1 lb. baking powder box, thus making haiid'es. Fill cases with sliced peaches, sprinkled generously with sugar. Insert handles and garnish with whip cream. Strawberries, raspber- ries or any fruit may be usecl. — Mrs, Walter Mctore. Hickory Nut Tarts Mix 1 cup of hickory nutmeats with 1 cup sugar, i cup Sultana raisins, 2 tablespoons cream, yolks 2 eggs, and a pinch of salt. Line tartlet tins with good pie crust and divide the mixture into them. Bake in hot oven for 15 minutes. Cover with whipped cream and serve. — Miss Alta Holmes. y 1 '": ' Date Tarts One large cup white sugar, 4 tablespoons water, 1 cup chopped dates, whites 2 eggs. Boil water and sugar until u threads, then gradually beat syrup into the stilily beaten whites. Add dates and beat. Line patty pans with puflf paste and fill. Bake in moderate oven. — Mrs. Arch. Ferguson. Cream Puffs Half cup butter melted in 1 large cup boiling water. Stir in 1 cup flour, let cool. Add 3 eggs, beating them in one at a time. Drop batter from teaspoon and bake 20 minutes in oven suitable for bread. When cool, cut open and fill with whipped cream. — Maud Bray. Pr be pi w The most obstinate tea stains may be removed by apply- ing e'^ual parts of glycerine and egg yolk to the stain. Let it dry and then wash out with cold water. To prevent doors from creaking, pour a little oil on the hinges or even a little soap will sometimes stop it. A good way to clean leather chairs is to rub with the stiffly beaten whites of eggs and then polish with a soft cloth. Salt applied dry will remove t^g stains on silver spoons. V 4.'. v ♦• 103 o preserving and Canning Meats and the Day PreservinB ^^^ sutchenng C«»»a B«< or V«i«» ,^„ „f r- , ,.ltc-^ large enough t'>,P"' '"it'beef is lean put in a e*nerJ»rrf-M"s. A. M"'- ?r.ped Hand» Put in glasi fruit jar 1 pint tepid rain water, | oz. gum tragacanth. Let stand 3 days and add 1 oz. alcohol, 2 ozs. ' glycerine, i oz. rose water and 2 ozs. cologne. — Mrs. J. Drake. If lemons are heated before squeeing a lot more juice can be obtained. inNGSMlLL-MAPLETON W. 1. COOK BOOK 105 Remedjy for Bums Equal quantities raw Jinseed oiJ and lime water. — Mrs. Cyril Williams, Health Salts Ten o:zs. icing sugar, 2 oz. Epsom salts, 2 02. baking soda> 2 oz. cream tartar, 2 az. tartaric acid, 2 oz. citrate of mag- nesia. Roll and mix altogether thoroughly and keep in a tight jar. Put one teaspoon in a glass of water and drink while still foaming. Once you have used this recipe you will never be without it in the house. — Mrs. Roy McGregor, What to Do in Case of Emergencies ■ -M^ Fainting When a person faints stretch them flat on the floor or on a couch with the head lower than the feet. Loosen cloth- ing and give the patient fresh air. This is sufficient treat- ment for an ordinary faint. The face may be wiped with a handkerchief wet with cold water bat no not dash water in the face as is so often done. Poison If poison is swallowed, send for a doctor but do not wait for his arrival as seconds count. Stir about a teaspoon of salt and the same quantity of mustard in a half glass of water. Hold the patients nose so tightly that he must open the mouth for breath." When the mouth opens put in the solution. If the patient does not vomit make him swallow a raw egg white. Follow with a cup of strong coffee as a stimulant. Blading In case of severe bleeding determine whether it is an artery or vein which has been severed. If an artery the blood will come in spurts as the heart beats» if a vein> it will flow evenly. In either case tie a handkerchief or bandage loosely near the wound. If it is an artery put it between the wound and the heart and if it is a vein put it on the other side of the incision. Put a stick in the slack of the bandage and turn it round and round till it is pulled up very tight and causes decided pressure. 4Kk, > -9'.'^:: ' 106 KINGSMlLL-MAPLETOiV W. I. COOK BOOK ChokinfT Hold up the left arm above the head, strike the patient a smart blow between the shoulders. Nose Bleed Hold the head back and apply ice cold cloths or snow Uf the top of the nose and back of the neck. Plug the nostrils with batting-. Sunstroke or Heatstroke Place the patient in a cold bath and ])ack the head in ice if possible and if not use cold water packs which must be ihanged every few minutes. C\)ntinue this treatment till the doctor arrives unless however the temperature drops to normal. * Burns and Scalds If a child's clothing catches fire force her to lie down so the flames will not .each the head, if cold water is at hand dash it on, otherwise roll tightly in something woollen, a mat, blanket, shawl t)r overcoat. Do not try to beat out flames as this only fans them. Smother them instead. Treat burns and scalds much the same. Remove clothing by cutting, cover the spot with a soft linen cloth wet with boric acid solution or cover with boric acid ointment. Cover this with oiled cot- ton or silk to exclude the air as much as possible. Surround ihe body with hot water bottle* and if possible give hot strong coffee. Frostbites Keep away from heat. Apply snow or cold water to the frozen part and gently rub with fur or a wot)llen muffler. Be sure to draw .out frost without heat. •f f ■4 4 2 1 ■■I-' 1 1 "■ .' " 10 2 2 'a 16 I, 2 1 -• 3 'Ji» 4 Handy Weights and Measures cups flour equal 1 pound or 1 quart, tablespoons flour equals 1 ounce, tablespoon butter equals 1 ounce. cup butter equals I pound, pint butter equals one pound, eggs equals one pound, cups granulated sugar weighs one pound, teaspoons liquid equals one tablespoon, tablespoons equals a cup. cups equal a pint, pint of liquid weighs about a pound, teaspoons dry material make one tablespoon, teaspoons liquid make one tablespoon. Butter the size of an ejrg weighs an ounce. '^ / A' ^ ^