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In purchasing such an article as a Stove, which, with ordinary care, shoitld last many years, CHeapneSS should not be the only consideration. The difference in price between a poorly constructed, cheap stove, and a reliable one of superior construction, when spread over a number of years, amounts to such a small sum per year as not to merit consideration when compared with the comfort and satisfaction obtained by the use of the better stove. The question should be, "Which stove will last the longest and give best satisfaction ?" — for the Best is always Cheapest. "JeMrel ** Stoves and Ranges are not expensive, and are nearest perfection in construction. "Jewel ** iStoves and R -'.nges are made in immen.se variety of style and size, and ai^ equirement can be supplied. Every "Jewel" Stove or Range is fully w^arranted by tlie Manufacturers. We make many other Stoves besides tho.se shown herein. Ask for particulars. JKWIvL STOVKS AND RANOKS. Our Trade Mark AS APrtlED TO STOVKS AND RANGES MADE BY THE BURROW, STEWART & MILNE CO., LIMITED, HAMILTON IS A SL'HFICIENT GUAKANTKH OF OTIAMTY. Nevertheless, we send with every "JEWEL" Stove or Range, a Guarantee Bond signed by the Dealer as well as by the OfTicers of the Company. WHcre Je<«vels are Made. THE BEST.iEqUIPPED FACTORY OF ITS KIND IN CANADA. BRANCHES AT - MONTREAL - WINNIPEG - VANCOUVER Thb burrow, STt^WART & MII.NR Co. LmiTKu, Hamilton i "JEWEL" Stoves and R.ang'es. Next to the ability to create a first-olasss article is the capacity to recognize it when created. "JEWEL" Stoves and Ranges commend themselves only to people who have the capacity of recognizing the highest excellence yet attained in stove construction. COOKING RECIPES. I jfot a piece of real old-fashioned wedding cake the other day, and after, of course, dreaming on it, I ale it, crunching the lovely thick almond paste that lies under the frosting, and tlien I set to wondering if you knew how to make it. This is the way : — Get one pound ground almonds, one pound of line sifted lump sugar, the whites of two eggs and a few drops of essence of almonds. Mix the sugar and the ground almonds well together ; then add, little by little, the whites of the eggs beaten to a froth, until the mixture is a thick paste ; add the essence of almonds, mix all thoroughly — and there you are. BREAD. Rye and Corn Meal Bread — Two teacupfuls each of rye flour and corn meal, half a teacupful of molasses, one teaspoonful each of salt and soda. Pour enough boiling water on the corn meal to just moisten it. When cool add sufficient water to make a thin batter. Dissolve half a cake of compressed yeast in a little water, and sift the soda and salt with the rye meal ; stir the molasses into the corn meal batter, then the rye meal, etc., and beat thoroughly. Set to rise in a warm place, and when it cracks open, turn it into a greased baking pan, and when light bake in a moderate oven. This amount will make two small loaves or one large loaf. The small loaves will bake in an hour, but the larger one would require nearly two hours. Steamed Corn and Graham Bread— Two cups of corn meal, two cups of Graham flour, two cups of .sour milk, two-thirds of a cup of molasses, one teaspoonful of soda. Steam two and one-half hours. Plain White Family Bread — One pint of flour and half a pint of good hop yeast ; stir these together about five o'clock in the afternoon ; at nine put one-half gallon of flour in a tray and put the sponge in the middle of the flour with a piece of lard as large as a walnut. Knead it all up with tepid water, in which salt (two tablespoo7ifuls or more) has been dissolved ; work it well, and put it in a jar to rise. Next morning knead it over with a little flour ; r -» it in two loaves, and set it in a warm place or oven till ready ; and i ' ic . put it to bake, and when it is done wrap it in a coarse towel. If 3'ou nave no sugar in the yeast you use, stir a large teaspoonful in it before putting in the flour. Graham Bread— Take a little over a quart of warm water, one-half cupful of brown sugar or molasses, one fourth cupful of hop yeast, aud one and one-half teaspoonfuls of salt. Thicken the water with unlxjlted flour to JKWHU STOVlvS AND RANC^vS \ ••Jewer* Gas Rang' No. 363 WE MAKE A COMPLETE LINE FITTED WITH IMPROVED SLOTTED BURNERS WITH REMOVABLE THIMBLE CAPS ASBESTOS LINED OVENS. JEWEL GAS RANGES WILL NOT PUFF OR LIGHT BACK THE PROPER THING FOR SUMMER USE GAS WHEN PROPERLY USED IS CHEAPER THAN COAL. THE JEWEL IS THE MOST ECONOMICAL RANGE MADE Thk nrRROW, STKWART & MII.NE Co. Mmitkh, Hamilton 5 a thin hatter ; add suKar, salt and ytast ; thin stir in inr>re flonr till quite stifF. In the tiiornin^' add a small leaspuonful of so«ia, ar 1 flour enoiijrli to nake the hatter stiff as it can he stirred with a stioon ; put it into iians, let t ■;...« ;.. <» I... I.. ;. : i 1,1 ' . . ^ . ' . ,- I it rise - - -poon ; jait it into ]ians, let ,»Kani, tlien hake it in an evenlv heated ovt-iK not too fast at first. Keep it warm while it is risinj;, and smooth over the loaves with a spoon or knife dipped in water. BREAKFAST AND TEA DISHES. Buns Diasolve half a cake of eompressed yeast in a lourth of a cup of w.irin water, add a teacni)fnl of tepid milk, one tahlespoonfid (,f suj^'ar, one teas])oonfnl of sail, and a pint of llonr. Make a hatter of these in>;redients and set to rise. When liKht, add a well I.eaten e.ijg three tahle.spoonfuls of melted hutter, half a teacnpfnl of currants, half ii teaspoonfnl of cinnamon, and tlor.r to make a stiff douj^h. Knead until it is very fine and then set t« ri.se a^aiii. When liKht, mould into small round hisciiits, set close toj^ether in a .shallow pan, and wiien they are very lijrht brush over the toji with a little white of e^g mixed with sngar, or ju t simjily sweetened water. Rake evenly in a moderate oven. Breakfast Roils— Two cups of dour, one cip of .-weet milk, one of water, one-half teaspoonful of salt ; bake twenty-five minutes in ; oven. Johnny Cake—One eg),', two tabli^spooiifuL^ of brown .sugar, one tablespoonful of shorteninj,' (lard or butli 1, one teacu])ful of .sour milk, one teacupful of corn meal, one teacupfiil of wheat (lour, one teas])oonful of salt, one-half teaspoonful of soda, one teasi)oonful of bakin.t; powder. A good stove should be, and every JEWEL" is, artistic in design, a perfect operator, and very durable cup hot DE Johnny Cake— One (piart of milk, four ejiH'^, one cpiart of Indian meal, two tablespoonfuls of butter melted, one tablespoonful of .soda, a little salt. Johnny Cake Two cups of sour milk, two cups of corn ineal, one cup of flour, one egJ,^ two tahle.spoonfuLs of sugar, a pinch of salt, two table- spoonfuls of melted lard, two teaspoons of soda. Corn Gems— One scant pint of meal, two tablespoonfuls of sugar, a teaspoonful of .salt, and a generous pint of boiling milk ; stir thoroughly and let stand until cool, then stir in three beaten eggs, and bake in buttered pans. Toasted Crackers— Butter large scpiare soda crackers, place in a tin and brown the upper side in the oven. They should he watched closely, as they brown more (piickly than bread. Serve hot. Breakfast Toast — Dip each slice of bread— untoasted— in .sweet milk, then in a hatter consisting of one beaten egg, one cup of sweet milk, one ;ablespoonful of flour, and a little ;"pper and salt. Fry to a light brown in butter, using a griddle or frying pa:\ ,ind turning as one'would griddle cakes. Cream Toast— Bring to the boiling i>oiut a pint of rich .sweet milk. Stir into it a teaspoonful of corn starch which has been beaten smooth in a little cold milk. Add a .small lump of butter, pepper .ind salt. It is best not to add the salt until the milk has boiled, as it is h.dile to curdle other- wise. Dip the toasted bread in hot salted water, place in a deep dish, and pour the prepared cream over it. Tomato Toast — Place a pint of fresh sliced or canned tomatoes in a granite kettle over the fire, adding a little vs-ater — less for canned than for fresh tomatoes. While they are simmering, the bread should be toasted, buttered and placed on a deep platter. Lastly, turn into the tomatoes one pint of sweet cream. Let it come to the boiling point, pour over toast, and serve. • JEWEIv STOVKS AND RANGES. Peerless "Je^^el" Steel Range EIGHT STYLES Jt j* SINGLE, DOUBLE OR TRIPLE For Hard Goal, Soft Goal, Goke or Wood -WILl^ BURN 2G-INCH -WOOD. Duplex Grate, LarReOven, 22 in. x 20 in. x 1 2 in. PERFECT BAKERS. ECONOMICAL IN FUEL 4 Thb burrow, STEWART it MILNE Co. Limited, Hamiwon LE n. Buttered Toast— Dip slices of toast in hot water, a little salted, spread with butter, and serve while hot. It is also nice prepared with an egj^ on each slice. The eggs should he cooked by breaking in boiling salted water, and letting them remain until they are sufficiently hardened to remove. Dutch Toast — This is an old-fashioned dish — nice for using broken bits of stale bread. Crumble the bread fine and place in a frying pan, in which a generous slice of butter has been melted. .\dd .salt, pepper and sage if liked it needs to be seasoned quite highly — and a small quantity of boiling water. Cover closely, so the steam will soften the bread. Stir well several times, and it is ready to serve. Graham Gems— Two cups of buttermilk, one cup of wheat flour, two cui)s of Graham flour, one teaspoon of salleratiis, a pinch of .salt. Bake in cup tins. Fritters — Three eggs, the whites and yolks beaten separately, three coffeecupfuls of flour and two of sour milk or buttermilk, one teaspoonful each of .soda and salt. Dissolve soda in the milk, stir in the egg yolks, then the sifted flour and salt, lastly the egg whites beaten stiff. Have a kettle of boiling fat ready, drop the batter in by spoonfuls, and cook the fritters to a light brown. Rusks Sift thoroughly together a quart of flour, two heaping tea- spoonfuls of baking ])owder and one of salt. vStir tea cream half a teacupful of butter with one teacupful of sugar, and add the beaten yolks of three eggs. Stir the flour well with sufficient water to make it as thick as bread dough, then mix well with it the butter, sugar and eggs. I'orm with the hands into little balls or cakes, rub the tops with sugar and water and sift a little dry sugar over. Hake at once. There is only one complete line of Stoves and Ranges with Cold Rolled Sheet Steel Ovens, and that is the " JEWEL. " Breakfast Gem;. .)necup of sweet milk, one and one-half cups of flour, one egg, one teaspoonful of .salt, one teaspoonful of baking powder ; beat together five minutes ; bake in hot gem pans in a hot oven about fifteen minutes. Buttermilk Biscuits — To three cupfuls of buttermilk add one of butter, one teaspoonful of cream of tartar, half a teaspoonful of soda, a dessert spoonful salt, and sufficient flour to make the dough just stiff enough to admit of being rolled out into biscuits. Rolls — Rub one-half teaspoonful of lard into one quart of flour ; make a well in the middle, put in one-half cuj) of liaker's yeast — or one cup of home-made— two teaspoonfnls of sugar, one-half pint of cold boiled milk. Do not stir it, and let it stand over night ; in the morning knead it well ; after dinner knead it again, cut it out, and put it in pans, and let it rise until tea time. Bake in a quick oven. Muffins On e pint of bread sponge, one pint of sweet milk, two eggs, one-half cup of butter, a pinch of .salt ; let the mixture rise three hours, and bake it in muffin rings. Corn Rolls— Eight heaping tablespoonfuls of corn meal, two table- spoonfuls of sugar, one teaspoonful of salt, one quart of boiling milk ; stir all together, and let it stand until it is cool. Add six eggs well beaten, and bake in gcni pans, or well buttered rup«;. Buckwheat Cakes — Mix thoroughly together one quart of buckwheat flour, one teaspoonful of salt, three teaspoonfuls of baking powder, one gill of corn meal, three tablespoonfuls of mola.sses, and sufficient milk or water to make a thin batter. If preferred, half a pint of wheat flour and one and one-half JKWRL STOVIvS AND RAXCillS 'Xrown Jcwer' Steel J{ange SIX COOKING HOLES Twelve Styles Three Sizes of Each For Hard or Soft Coal, Coke or Woood (WILL BURN 26-INCH WOOD) Duplex Crate. Large Oven— No. 8 18 in., No. 8 20 in., No. 9 20 in. Most up-to-date Steel Range on the Market. The burrow, STEWART & MILNE Co. Limited, Hamiton ^e ^ in. pints of the buckwheat can be used. The cakes will brown better if all milk is used. Cook as soon as mixed. Ttiey will be lighter if cooked before the j,'as escapes, and it is preferable to mix at a time only so much as will be cooked within fifteen minutes. Corn meal makes them less tough, and some prefer corn meal both in buckwheat and wheat cakes. VEGETABLES AND FRUITS. Cor ' Chowder Chop fine a pint of canned corn, .slice one and one- half -n . . )f raw potatoes very thin ; fry three or four slices of salt pork in a deep ;. .' •;, and in this fat fry one .sliced onion ; over this put in the corn and p ;. .loes in layers, sprinkle with salt and pepper, and dredge with a little (lour. Pour over a pint of boiling water, cover and cook until the potatoes are soft, wliich .should be in fifteen or twenty minutes, then stir in at least a pint of milk and a little Hour and water for thickening. vSplit half a do/en crackers (Boston crackers are the besti, dip them in cold water a few seconds, put them in the chowder, let it boil up once and it is then ready to serve. Baked Sifted Potato— -\ very nice way to warm over mashed potato is to press it through a potato sifter, which can now be obtained very cheaply (25 to 35 cents). This leaves it light as a feather. It is well to grease the ]ian or'baKing dish, then sift the potato directly into it. Lay bits of butter on the top and bake to a delicate brown. It makes a pretty dish for lunch or breakfast. It can be .set on the table in the dish in wliich it is baked, or be carefully removed to adother, so as not to materially break up the golden lop crust. The ''JEWEL" Stoves and Ranges with Cold Rolled Sheet Steel Ovens, require less fuel than Stoves and Ranges of all Cast Iron construction. Tomato Omelette— Skin half a dozen large r\]w tomatoes, stew and strain through a sieve, mix well with them three tablespoonfuls of bread crumbs, four well-beaten eggs, four tablcspoonsful of sweet milk. Salt and pepi)er to taste. Bake brown in buttered pan. Potato Croquettes— Pare six large potatoes, boil and mash fine, and mix with them the whites of two well-beaten eggs, one tablespoonful of butter, two-thirds of a cup of hot cream or milk, and salt and pepper to taste. When cool enough to handle, mould into balls, dip in beaten egg, then in cracker crumbs, drop into hot ])an and fry l)rown. Scotch Potato Scones— Pare and wash eight good-sized potatoes, boil until done. Mash fine and add a pinch of salt, and mix enough fiour to make a stiff dough ; roll thin and cut in strips, and bake on a large griddle without grease. These are very nice eaten warm. Spiced Tomatoes— Select medium or small sized fruit, scald lightly and skin, and for each six pounds use four iioundsof .sugar, two tablcspoons- ful each of ground cloves and cinnamon and one jiiiitof good cider vinegar. Tie the spices in a thin muslin bag and scald them in the vinegar, then add sugar, and when the svrup boils again jnit in the tomatoes. When the tomatoes are well cooked, take them out into jars or bottles and keep them kul. Boil the svrup down until it is rich and thick : then jiour it over the tomatoes and seal while hot. This makes a nice relish for fresh meats, or, indeed, any kind of meats or fish. Candied Sweet Potatoes Wash the jjotatoes, steam until very tender and neel them while war'.'.!. Boil together two teacunsful of sugar and one an.l one-half teacupsful of water untTl a rich syrup is formed ; 'then_ remove from the fire and stir in a large tablespoonful of fre.sh butter. Shce the potatoes in a pudding dish, noi (juite filling it, pour over the svrup, sprinkle bits of butter on the top, and set it in the oven to bake. "' "-••'' "•- Occasional! V tilt the ji-:\\"Ki. sT<)\":-;s and r\x{-,i.:s. "Gypsy Jewel" Steel Range 8 STYLES .•* c-t 3 SIZES. V For Hard or Soft Coal or for Wood 26 INCHieS IvONG DUPLEX GRATE H in., fd in. OR iB in. OVENS Modern Medium Sized Steel Range. Y 7^ Thk lU'RUOW, STHWART .S: MILM-; Co. Li.mitkd, Hamilton ii pail aiul flip some of the syrup o%'er the potatoes. Keep the top from getting lirv, ami bake rather slowly one and one-half hours. Semi to the table hot in tlie pan they are liakeil in. Baked Apples Pare, (piarter and core juicy sour ai)i)les. I'ill a pud- ilinf( dish lieapiiij^ full, strew sugar over them as put in, and on the top. .\dd a little water, cover and bake par'.'y done ; then remove the cover and hake until nice and brown. These are (lelicious cold, with sugar and cream. Boiled Apples Leave the skins on, but remove tlie stems and blossom ends from as m.iny ap])les as can be placed closely on the bottom of a jiorcelaiu kettle, strew sug.ir and gruiiid cinnamon thickly over them and add water enough to come nearly to the top of the apples, but not over them. Cover closely and set where they will cook slowly. Let them get verv tender, but be careful not to break them. When thoroughlv done, take out the a])])les and boil the s\rii;) a little longer, or until rich, then jiour it over, and they are ready to serve. Mashed Potatoes — Pare and boil till done, drain, give the kettle a shake, sprinkle with salt ami i)lace on back of the stove, with the lid partly off, for about three minutes (to make them mealy), shake again and mash in the kettle until perfectlv smooth ; add .salt ,ind cream, or milk and butter may take the place of cream ; beat like cake with ;i large spoon until very light and white. I'ut in a dish, smooth, place a lump of butter in the centre and sprinkle with ])ep]ier. jjscalloped Tomatoes- Arrange in alternate layers tomatoes and grated breail crumbs, seasoning with salt, pei)per, and a little powdered cinnamon. Have the to]) layer of crumbs, and dot with bits of butter. }5ake in a hot oven until ilone on top. Serve in the dish in which thev were baked. Saratoga Potatoes- Pare and cut into thin slices on a slaw-cutter four large potatoes (new are ihe best); let them stand in salt water while l)reakfast is cooking ; take a handful of the jiot.'iloes, sijueezethe water from in: Only the very best materials are used in manufactur- ^ "JEWEL" Stoves and Ranges them and l a teaspoonful of soda, allow the mass to efferven.se and then add a quart of milk and a few crackers rolled fine, with salt, butter and pepper to suit. Corn Soup -In making soups where meats are used, it is always well to boil the meat the day before it is wanted. This gives time for the fat to rise and be removed. Then to a quart of good stock add a pint of grated corn, cook fifteen minutes and stir in a quart of boiling milk. Thicken with a tablespoonful of butter rubbed smooth with two teaspoonsfulof flour. Season to taste with salt and jjcpper. Boil three or four minutes and serve while hot. Chicken and Oyster Soup— A very delicious soup is prepared as follows:— Pluck and cut up a n^edium-sized foul as for fricasseeing. Cover with water, and cook slowly, removing the .scum as it rises. When the chicken is tender, take it up, strain the broth and return it to the kettle. There should be a quart of the broth, which can be eked out with boiling water if it has boiled away. Add a quart of oysters with their jnice. and the same amount of scalding milk. Season to taste with a little salt and pepper, and a little mace and nutmeg if the flavor is liked. Thicken with a tea- spoonful of flour and butter rubbed together, and just before it is served stir half a teacupful of hot cream into the soup. Clam Soup — bring quickly to a boil the litjuor from thirty large clams, to which has been added three quarts of water. Add the clams, finely minced, and boil just three minutes. Stir in quickly four table.spoon.sful each of flour and butter rubbed together, a pint of milk, salt and pepper to taste. Remove from the stove and .stir in three well-beatten eggs and serve. The Steel Ovens, as constructed for the "JEWEL* line of Stoves and Ranges, will neither crack jnor warp, and the steel plate being of a uniform thickness, the heat is evenly distributed in all parts of the oven. Green Pea Soup — Four pounds of lean beef cut in small pieces, half a peck of green peas, a gallon of water; boil ennity pods of peas in water one hour; strain out, add beef and boil slowly one and one-half hours ; half an hour before serving sirain out meat, add peas ; salt and pepper to taste, and if you like add one teaspoon of sugar and a little thickening. Chicken Cream Soup — Boil an old fowl with an onion, in four c|uarts of cold water until there remain but two quarts. Take it out and let it get cold. Cut off the whole of the breast and chop very fine. Mix with the pounded yolks of two hard-boiled eggs and rub through a colander. Cool, skim and strain the soup into a soup pot. vSeason, add the chicken and egg mixture, .simmer ten minutes and pour into the tureen. Then add a small cup of boiling milk. Veal Soup — To about three pounds of a joint of vea'.. which must be broken up, put four quarts of water and set it over to boi). Prepare one- fourth pound of macaroni by boiling it by itself with sufficient water to cover it ; add a little butter to the' macaroni when it is tender, strain the soup and season to taste with salt and pepper, then add the macaroni in the water in which it is boiled. The addition of a pint of rich milk or cream and celery flavor is relished by many. MEATS Collops of Cold Meats— Take remnants of cold roast beef, mutton or veal ; cut them into pieces about three inches thick and four inches long. Roll them in flour and fry brown in butter or drippings; then lay them in a sauce- pan with half an onion minced fine, butter the size of an egg mixed smooth i4 JI'VVl'-.I, STOVI'.S AND KAXGES. with a teaspooiifiil of Hour and a little pepper and salt. I'uur over ;i i)iiit of brown ^ravr, cover and simmer, hut do not boil. When the meat is verv tender scjuee/.e in the juice of half a lemon. vStir thoroughly and then serve. Pot Roast - Take a good rumj) of !)eef say five pounds, put it in iron pot, jjour over one cu]) of vinegar and one of water, .season with one onion, pepper and .salt to taste. Cover with close lid and let it steam until it boils dry. Turn the meat, and kt it roast till ))rown, then add one i)int of hot water. Mi.\ one tablespoon of Hour and a small luin]) of butter ; stir into the Writer to form the gravy. This will take about two hours in all to cook. Breaded lyamb Chops Have the chops nicelv trimmed, leaving a bit ol bone bare at the ends : season nicely with salt and pepper ; dip each one fust in beaten egg, then in bread or cracker crumbs, and frv to a delicate brown in hot lard. These make a very preltv lunch dish' if laid around a little mound of mashed and browned potatoes. ' .V garnish of cnrleil parsley adds to the eiTect. Ham Omelette -Mince very line the remnants of a knuckle of ham— a little lat with the lean is not objectionable. For a teacupful or less of the minced ham beat four or live eggs light, add a small i)inrh each of salt and pep])er and a large tabli'spoonful of milk for each egg u.sed. Pour it into a hot buttered spider and when it begins to stiffen strew over it the chopjied ham. When done, turn one half over the other and take up care- fully with a knife so ,is not to break it. Pressed Meat- -This is made from the feet, hearts and tongues of pigs. Wash and scrape the feet, cut the hearts open and remove anv blood tound in them, scald and .scrap the tongues, peeling them when cooked. Hoil all until the bones can easily be pulled from the feet. Kee]) a quantity of li(|uor in the vessel and add salt while the me.it is cooking. When done, remove from the licpior, i)ick the bones from the feet and chop allthe cooked After an expenditure of much time and thought the "JEWEL" line of Stoves and Ranges with Sheet Steel Ovens are offered to the public under the fullest guar- antee of their superiority. meat together; season with ])epi)er, salt and a du.st of celerv-salt, .and mix enough of the liquid with it to make it (juite moi.st, for the litpior will be- come jelly when cold. Place in a crock, with alternate lavers of hard boiled eggs sliced fine : set aside under a weight to stilTen. When used, cut in thin slices. vServe cold, with or without vinegar, or with salad dressing. Fried Ham and Apples Cut the ham in thin slices and fry to a iiice brown. Take it up ami keep it hot, while you frv in the fat left i'ti the pail some juicy apples that have been cut in thick, round slices, without peeling. Cook slowly until the ap])les are well done, then .sprinkle sugar on them and let them stand long enough to dissolve the sugar; then take up the apples either in a di.sh by themselves or laid on the ham, which .should previously be cut into convenient pieces for serving. Beef Roll — Two pounds of chopped beef, one cup of rolled crackers, one cuj) of sweet milk, (me egg, salt and pejjper. Mix thoroughly and make it in a roll. Pour two cups of boiling water over it. Bake about two hours in a moderate oven. Baked Fresh Tongue— Boil a fre.sh tongue until tender, then skin and dip in beaten egg, and roll in bread or cracker crumbs. Lav in a greased pan, and bake thirty minutes. Baste frequentlv 'vith l)utter. For a gravy, use a teacupful of the broth it was boiled in season to taste with butter, pepper, salt and catsup. Garnish the dish on which the tongue is jaid with parsley or slices of lemon if you have them, and serve hot. t >) Thiv burrow, STlvWART & MIIvNl-: Co. I.imiticd, Hamilton 15 Meat Jelly— A knuckle of veal, one pound of beefsteak from the rountl, three jjinls of water (cold) ; boil, after skininiinj,', five or six hours, then take out the meat and separate it from the bonen and gristle ; cut it it into small pieces with knife and fork, and return it to the liquor ; season with salt and pe])per 'adding celery salt if agreeable); heat once more and pour into mould. Ivat cold. Roast Beef Heart Tliis is a very cheaj) dish, and with care in the cooking may be made very ])alatable. Wash the heart carefully, removing the cartilagincous [parts. Stnfl' with dressing i)repared as for roast turkey, season with i)e]>i)er and salt, and roast in a moderate oven two hours or less, according to size, basting frequently. When taken up, thicken the gravy and serve while very lint, Stewed I^amb Chops Cut three pounds of chojis from a loin of lamb, trim ;ind put on to stew in just enough water to come around, but not over thein. Remove the scum as it rises, and keep well covered; when very tender, season with salt and pep])cr and thicken with a tablespoonful eacli of (lour and butter rubbed together. Have ready on a platter a few slices of buttered, evenly browned toast. la\- the pieces of meat on the toast and pour the gnivy over all. Savory Beef Take three or four jxmnds of raw steak, or a shin of beet, cut it into small ])iei-es and split the bone. Put on to boil in water enough to come up around but not over the meat. Cover and cook very tender, or until the meat drops from the bones; then skim it out, chop fine and season to ta.ste with salt, pepper, ground cloves, sage, and as you like with thyme or Very few of tlie j^ood ihiiij^s of life can be had without looking for tlieni. If you waul a good Stove or Range (the best on the market ) don't go to a hardware store and buy one with your eyes .shut. Keey your eyes wide open, and buy one that has a reputa- tion, one that is FULLY GUARANTEKD, one that exhibits all the best features of stove construction. In short, buy a "JI'WICL" with a Cold Rolled vSheet Steel Oven. suuuuer savory. Place it in a deep dish and pour over the liquor in which the meat was cooked. When cool and stiff, cut into thin slices as used; to be eaten cold. Shin bones sup])ly gelatine enough to compact the meat. If round steak is used, a tablespoonful or two of gelatine (or more if the quantity is large) should be dissolved in the meat liquor to give firmness when cold. Veal Patties— Cut portions of the leg or breast of veal into very small pieces and stew fifteen to twenty minutes, then season with salt and pepper with a little finely chojjped celery if you have it. Stir to a paste a table- spoonful each of flour ;ind butter and the yoke of an egg, and mix this with the veal. Add milk enough to make a thin batter. Scald the mixture and it is ready for the patties. For the crust make either a puff paste or a rich, flaky crust, the same as for tarts. Roll out and cut the under crust the size of small sauce plates and the upper ones a little smaller. Bake in large tart pans, and when done carefully raise the top crust or cover and put in a large teaspoonful of the paste, lay the covers over and serve. Sm^l stewed oysters may be used in exactly the same way in place of the veal. Meat Balls — Chop very fine any remnants of cold veal, beefsteak or roast beef, or poultv, and to each teacupful of the chopped meat add the same amount of bread crumbs rolled fine. Season with pepper and salt and moisten with half a teacupful of the meat gravies, or with milk. Add also a table- spoonful of butter, and if liked a tablespoonful of union juice, or a very little i6 JE\VKI< STOVKS AND RANCiKS. THE STERLING JEWEL ^ ^ STEEL OVEN RANGE J- ^ The most handsome and best finished 4 hole range on the market. I,ow in price— and the most satisfactory working stove ever made for the money. Ask your dealer for particulars. wVXXA/WVW^XXXXX -MADE ONLY BY- The Burrow, Stewart & Milne Go. Limited HAMILTON. ^ CAtiAJifiL. '\ he er id Pressed Chicken a liUle Wilier with salt ami still warm lake out all the TiiK HURROW, STKWART vS: MII.NK Co. I.iMiTKD, Hamilton 17 sliced onion, and the yolks of two e^gs. Mix thoroughly and make into balls or little cakes, and fry in meat drij)piiij,'s or in lard or butter, as pre- ferred. Veal Sweetbread Slice, put in cold water, drain and place in a skillet pre])ared with hot dripijin^s ; when brown on under side then turn ; make a stiff battel of two ef,'j,'s, half a pint of milk, llour to thicken and salt to 'aste and into it di]) each slice ; return to the skillet and fry brown over a i.oderate fire. Boiled l/eg of Mutton -I'ut nmtton in boiling water with a small jiiece of purk and boil, allowiuK frotn (ifteeii to twenty minutes for each pound of meat ; make a sauct of drawn butter, putting in hard boiled eggs sliced and capers. POULTRY. -Cut u]) the chicken and boil until very tender in pepj)er to taste, and ;i piece of butter. While hones and chop the meat rather line. Thicken the gravv with a little Hour and mix well with the cho])ped chicken. Put all in a "deep dish, press (k)wn lirmly, and set away until perfectly cold. Turn frotn the dish and cut in slices. Fried Chicken— Cut up vour chicken, wa.sh and dry the pieces well, di]) them all over in Hour. Have hot lard or butter ready. Tut the pieces ill and let them fry to a li^ht brown ; then take them out and keep them hot. .\dd some sweet cream to the ,i.;r:ivy, a large piece of butter rubbed in flour, and a little salt. Boil up and pour over the chicken, or give the chicken one gn;ieeii ])eas. Chicken Pie with Oysters Hoil the thicken a year oldchuken is tile best until tender, line the iish with a nice crust, jMit in the chu ken, .season with .salt, pepper and butler ; add the licjuorin which liie rliicken was boiled ;there should not be more than one pint), cover lcH)sely with a crust having a slit cut each way in the middle. Drain ofT the liquor from a quart of oysters, boil, skim, season with butter, pepper, sail, ancl a thickening of flour and water, boil up (jnce and pour over the ovsters, and .ibout twenty minutes before the pie is done lift the crust and \nit them in. Chickens for Ilii ;i young chicken down the back, wash and wipe dry, .season with salt and pepper. Put in a dripping pan and place in a moderate oven ; bake tliree-(|uarters of an hour. This is much better for lunch than when seasoned with butter. I, * 3S In the process of manufacturing: Stoves and Ranges there are innumerable details which must be carefully watched to insure good results, and these are attained in the "JEWEL" line of Stoves and Ranges with Cold Rolled Sheet Steel Ovens- Chicken Patties -Mince chicken that has been ])rev aisly r()aste(l or boiled, and season well ; stir into this a sauce made of half pint of milk, into which, while boiling, a teaspoonful of corn starch has een added to thicken ; .season with butter, about a teasixionful, and salt md pepper to taste. Have reuly small ])ans lined with a good puff paste, .'.ake the crust in a brisk oven ; then fill the pans and put in the oven a ! w minutes to brown slightlv. EGGS. Minced Meat with Poached Eggs Chop cold meat as for ha.sh, removing all bits of fat and gristle. Warm in a sauce-pan v itli a little gravy, or if neither this nor soup stock is obtainable, moisten the meat with a little boiling water in which a des.sert-spoonful of butter has ! een melted. Season to taste. Cut the crust from square slices of bread, toas and butter lightly, and. heap a generous spoonful of the mince upon each ece. Set covered in a hot place while you jioach as many eggs as there a: people to be snp])lied. Lay one on top of each mound of mince, dust over v th pepper and salt, and servie hot. Baked Eggs — Rulter a dish and break into it as many e .;s as will cover Ihe botluta, ;,et iii the oven aiid bake till the whites are cooV d ; add a piece of butter, pep])er and salt ; .stir in quickly and serve. Puff Omelette— The yolks of .six eggs and the whites of thr -i beaten very light ; mix one tablespoonful of flour into a teacup of cream >t milk ; 20 jKWHL STOVKS AND RANGES. " Perfect Jewel" Steel Cook Stove rffl The finest Steel Cook Stove on the Canadian iVIarket. Built on the same Lines as our Crown Jewel Steel Range. PERFECT BAKERS ECONOMICAL IN FUEL LOW^ IN PRICK Up-to-Date in Appearance I i .1 • • The burrow, STEWART .K: MILXI<: Co. LiMirr-n, HAMir/roN 21 e i I e: ^stir into tlie beaten e^Rs, with salt and pepper to taste; melt a tablespoonful of butler in a pan ; pour into the mixture and set the pan into a hot oven ; when it thickens, pour over it the remainin),r whites of eggs well beaten, return it to the oven and let it bake delicate brown ; slip off on a large plate and eat as soon as done. Egg Gems— Mix chopped meat, bread crumbs, salt, pepper, butter and a little milk ; fill some buttered gem pans with the mixture, break an egg carefully upon the top of each gem, sprinkle a little salt, pepper and bread crumbs 'upon each egg, and bake eight minutes. Serve hot. Rumbled Eggs— Beat up three eggs with two ounces of fresh or washed l)utter; add a teaspoon of cream or fre.sh milk; put in a saucepan and keep stirring over the fire for five minutes, or till it rises : dish on toast. FISH Codfish and Potatoes— Pick up one teacupful of codfish, let it soak in lul^"ewarm water while vou mix two cups of cold mashed potatoes witli one pint of sweet milk, two eggs, a good-sized lump of butter, and pepper and salt if necessarv ; then add the codfish, mix all well and bake in a buttered pudding dish for from twenty-five minutes to half an hour. Serve hot. Baked Herring— Take salt herrings, soak them over night, roll in flour and tnitter, and place in a dripping pan with a very little water over them ; season with pepper. JEWELS! JEWELS! JEWELS! All jewels are prized according to their value, but it is probable that the JEWELS' manufactured by THE BURROW, STEWART & MILNE CO. Limited, give more genuine satiafaotion to their possessors th an any other kind . Fish Chowder The best fish for chowder are haddock and stripped bass although any kind of fresh fish niav be used. Cut in pieces over an incii thick and two inches square ; take eight good-sized slices of salt pork, put in the bottom of an iron pot and fry till crisp; remove the pork, leaving the fat ■ chop fine ; put in the pot a laver of fish, a layer of split crackers, and some of the chopped pork, black and red pepper, and chopped onions ; then another laver of fish, another of crackers and .seasoning, and so on. Cover with water and stew slowlv till the fish is perfectly done ; remove from the pot and put in a dish in which you serve it ; keep it hot, and thicken the gravy with rolled crackers or flour ; boil the gravy up once and pour over the chowder. Fi.sh Balls— Take equal (luantities of cooked fish of any kind, chopped fine, and mashed potato ; add a beaten egg and a tablespoonful of melted butter- mix and mash well with a wooden spoon; roll the balls in flour, and fry them with salt pork and a little lard or beef fat, gradually browning them. Salmon Cutlets— Cut the slices one inch thick and season them with pepper and salt ; butter a sheet of white paper, lay each slice on a separate piece their ends twisted ; boil gently over a clear fire and serve w-ith anchovv or caper sauce. When higher seasoning is required, add a tew chopped herbs and a little spice. Baked Whitefish— Fill the fish with a stufling of fine bread crumbs and a little butter ; sew up the fish ; sprinkle with butter, pepper and salt. Dredge with 'flour and bake one hour, basting often and serving with parsley or egg sauce. Baked Fish— The pan in which the fish is baked should have a rack to keep it out of the water, or several muflin rings may be used. After cleaning and drving carefull v, pass a skewer through the head, body and tail of the fish forming it into the figure S; place in a hot pan, sprinkle with salt, pepper and JHWKI. STOVE*> AND RANGKS tbe$ouri$6rand jewel 2 Sizes Square « « 2 Sizes mh Cank J? digh'Chss Up-to-'Date Stove Large Oven^^Cold Rolled Steel This Stove is made with Duplex Grate, or fitted with improved Crates adapted for burning the different varieties of coal in Western Territories. The burrow, STFAVART .S: MILNE Co, Limitkd, Hamilton 23 baste frequently witli biitlter and water, and bake tor a.i hour and a half if the fish weighs three or tour pounds. For sauce, cream halt a teacup ot butter, add the yolks of two egK«. one at a time, beating carefully, then the jmce ot half a lemon, a pinch of cayenne pepper, and half a teaspoonful of salt. Place in a thin bowl in a saucepan of boiling water. Beat briskly until ,t begms to thicken, and add half a cup of boiling water, beatmg all the time. When, like a soil custard, it is done, which should be in about live minutes, place the lish on a hot dish, pour sauce over it. garnish it with parsley and serve. BAKED Codflsh-Soak the fish over night; in the morning put it over to cook in water enough to cover. When tender pick very fine, and to each pint offish add a teaspoonful of butter, two beaten eggs, one-hall easpoonlul of pepper, and one and one-half pint of mashed potatoes. Mix well '"Retho ; bake in a pudding dish to a delicate brown. Make a sauce of drawn butter, into which cut up a hard-boiled egg. OYSTERS ESCALLOPED Oysters- Prepare either bread crumbs or rolled crackers in bulk equal to the ovsters. Place a layer of crumbs in the bottom ol a pudding dish, then a laver of oysters; season with salt, pepper and bits ot butter. Put in more lasers of crumbs, oysters, etc.. until the dish is full finishing with crumbs. Pour the oyster liquor on as the layers are addecl, and lastly fill the dish with milk and set in a hot oven. Cover for ten or lilteen minutes, then remove it and bake the top to delicate brown. Thirty to forty minutes are sufiicieiit for baking unless the dish is large. "KEEPING EVERLASTINGLY AT IT BRINGS SUCCESS" Every year we are making improvements in our Cook- ing Apparatus and now offer a full line of "JEWEL" Stoves and ranges, with Cold Rolled Sheet Steel Ovens, Perfect Bakers and Economical in the Consumption of Fuel, and nearer perfection than ANYTHING YET PRODUCED. browned and buttered toast, and serve hot nts of ovsters and cream, accortl- at once, while thus steaming hot. spoon bread and serve at once in be a FRIED Ovsters— nrain the ovsters and dry them on a cloth ; dip each eaten egg. then in cr.icker dust, season with a little salt and pepper, lay ■\. 24 JEWEL vSTOVES AND RANGES THE ALBERTA GRAND JEWEL 2 si^ES SQUAR:e 2 si2;es tank For Hard or Soft Coal or Wood . Special Grates for North-West Coals. THE HOME JEWEL SQUARE OR WITH TANK. Duplex Grate for Hard or Soft Coal or Wood. An old Family Stand-by. Both these Stoves Fitted with Steel Oven. \- The burrow, STI'WART &]MILNE Co. Limited, Hamilton 25 them in a fryine basket and set in boiling fat. Cook to a delicate brown ; hen take up on unglazed paper to absorb any fat that may still chng to them. Keep in a warm place untill all are cooked, then garnish the dish on which they are served with curled parsley or slices ot lemon. OvSter Pie-Frepare a rich crust or a puff paste, line the sides and bot- tom of a pudding dish ; fiH it with pieces of bread or crackers, and cover with a thick crust well greased or buttered at the edges so as to separate easily. Bake to a very delicate brown. Then carefully loosen the edges, remove the top crust, then empty out the baked crusts to be used for other purposes. Have the oysters prepared and seasoned as for a nice stew and cooked enough to be most palatable and digestible just when the crust is done. Pour these in, replace the upper crust, and serve at once. OVSter Fritters— Hrain off liquor ; boil, skim and to a cupful add a cup of milk, two or three eggs, salt and pepper, and flour enough to make a rather thick batter. Have hot lard or beef drippings in a skillet ready, drop the batter into it with a large spoon, taking up one oyster (or each spoonful. 1 he oysters must be large and plump. The system of Oven Ventilation employed in the construction of nearly all "JEWEL" Cooking Stoves and Ranges is as simple as it is perfect in operation. Behind the oven door panel, and operated by a projecting handle, is a register. When this register .s thrown open fresh air is introduced into the oven to replace the heated and vitiated air that passes out through small holes into the back flue, thence to the chinniey. This system of oven ventilation (which is merely an application of the well-known principle that as the hot air rises fresh rushes in to take its place) will comir.end itself, particularly to those who fail to understand the complica- tions of other systems, which, theoretically operating in opposi- tion to the principles of heat mentioned, do not operate at all. SALADS „.ip ot vinegar, cream. Mix the condiments dry, add the vinegar, and put over hot water to cook. When hoc add the eggs, beaten light, and cook till as thick as cream. Add the cream, then mix cabbage nnd dressing together. Potato— Slice eight cold boiled potatoes into a tray, and add one large onion to the eight potatoes. Chop fine and add four hard boiled eggs. Make a dressing of tive tablespoonsful of vinegar to three tablespoonsful of oil, one- quarter spoonful of pepper, and one of salt ; pour this on the vegetables and serve with lettuce. Potato— Cut in dire shapes cold beets and potatoes, and place on lettuce leaves in your dish ; over this pour three tablespoonsful of oil and dressing made of french mustard, salt, pepper and vinegar to make a paste ; lay this on top of all and serve. Salmon— Set a can of salmon in a kettle of boiling water, let it boil twenty minutes ; take out of can, pour off the oil, and put in a deep dish ; put a few cloves in and around it, sprinkle with salt and pepper, cover with cold vinegar I' * 26 JEWEL STOVES AND RANGES grand "3ewcl" 4 COOKING HOLES 4 4 Sizes for Wood, Square 3 Sizes for Coal, Square 4 Sizes for Wood, with Tank 3 Sizes for Coal, with Tank Cold Rolled Sheet Steel Oven in One Piece. PERFECT BAKERS ECONOMICAL WITH FUEL THE GREATEST OF ALL WOOD COOK STOVES. We also make this stove constructed as fa range under the name of the " Household " Jewel. There is nothing better. Thk burrow. STEWART & MILNE Co. Limitkd, Hamii/ion ay flour and lei it stand a uil one i|u.irl ot milk, ailil ta|mieii ,iiul be ive ' umite- ; then nM the volks ol tour eg^s ami three lahl. spooiisliil ot ilrvsicated coco nut ; boil ten 'initiules. turn mlo a dish to cool, flavor. He. ' t whites of 1^ eggs and two tablespoonstul ot sugar lo a loam, spread tin ''«• lop ol tl pudding and scatter cocoanut over it. Set in an oven to hr(i\, i .. little. Berry -Fill a pudiling dish hall lull with canned blackberries or rasp- berries and make a biseuit crust lor the top. Hake and serve with a boiled sauce Havoreil with the berry juice. , , ,■ TaplOCil- Hnil one<|iiart ot milk and add tour tablespoonstul ol pearl tap- ioca that has been soaked in cold milk or water lor an hour, anil hall a lea- spoonful or sill. Cook slowly in a ilouble kettle for three-iiuai lers of an hour, then add the well-beaten volks of four eggs and ihree-lourihs cup ol while sugar: cook lifieen minutes longer, stirring eonstantly. Alter it is cool. Ilavor with one teaspoonful of vanilla and pour in a pudding dish. Pour over the top halt a pint of whipped cream, which has been sweetened, or the whites ol three eggs beaten slitT. Apple -ll you have select, juicy, tart apples, pare and slice enougli to nearly till as large a pudding dish as needed lor the family. Strew on them a little sugar ; add a teacuplul or less of water ; cover and bake it in I ho oven until partly done. Make a nice soda biseuil crust, roll it one-hall inch thick, gash the centre for escape of steam, and place it over the appl.-s. Uelurii to the oven and bake until the crust is done. Kat hot with sugar and cream, or wit.i a hard sauce made by rubbing butter and sugar together, and flavonng with nutmeg, v.inilla, bitter almond, or lemon as prelerreil. Apple-TaoiOCa - Soak a leacuplul of l.ipioca o>er night m a pint .'t warm water, in the'moniing pare and slice about si.x large sour apples, place them in a pudding dish, strew sugar over them ; cover and bak.> until solt. then mix with the softened tapioca, add a pinch ol salt and three or tour t;.b espoonsful o( sugar, according to the tartness of the apples. Hake in a moderate oven to a delicate brown. Eat cold with sugar and eieam or sugar and milk. Engl Sh Plum Heat verv light the whiles ol tour eggs and the yolks o six- adil to them a pint of sweet milk and stir in gradually a pound ot flour :md a ciuarter of a pound of stale breail grated fine, three quarters ol a pouiul o sugar and a pound each of beef suet chopped tine, rasins with seeds removed and well lloured. currants washed and dried ; add two grated nutmegs, a tablespoonful each of ground cinnamon and mace and one teaspoonful of salt ; mix all well together and boil in a mould five hours. Serve with a ricn hot sauce or drawn butter or sugar, flavored with nutmeg or vanilla. This pudding will keep a long time. \V!-en to he used heat thoroughly. It wanted specially nice, add a pound of blanched sweet almonds pounded fine, or a pound ot citron sliced line. r , c i < Boiled Apple -Two cups of sour milk, two teaspoonsful of soda, one ol salt with flour make a dough a little stifl'er than for biscuit; quarter and core apples, put four pieces in each dumpling with a little sugar (it is ^vcll to tie a cloth around eachl, put into a kettle of boiling water slightly salted, boil halt an hour, taking care that the water covers the dumplings ; they are also very nice steamed. To bake, make in the same way, using a soft dough ; place m a shallow pan, bake in a hot oven and serve with cream and sugar. Fiff-IIalf a pound of tigs, quarter ot a pound of grated bread, two and a half ounces of powdered sugar, three ounces of butler, two eggs, one teacupful of milk • chop the figs fine and mix with the butter, and by degrees add ttie other ingredients ; butter and sprinkle with bread crumbs a mould, closely cover and boil for three hours. .,,,., ■ , i PPUne-Scald one and a quarter pints of sweet milk, thicken with a large tablespoonful of crown starch mixed smooth with a little cold milk ; sweeten fo taste ■ add three well he.aten eggs, butler the size of a walnut, and a " lork, lay ni .1 steamer placed ovt 1 a kettle of boiling \Naier ; eook an hour and a ipiartei, or boil hard until cooked in ha^js ; cut across, and eat wilh sweetened erean\ or butter and su^ar. Cht-rriesor any kind ol berries can be used instead of apples. Batter One quart ot n-,''k, lour e^^'s, six ounces ol flour, a little soiia and salt : mix the flour very ». • ..ily with a little milk so it will not be lumpy; bake twenty minutes. Servi- i:ui«ediali-ly. CREAMS AND CUSTARDS Blanc Mange One quart ol milk, tour tablespooushil ol com slarcli, tour e^^cs, one-halt cup ofsu^ar, one tablespoonlul ol vanilla. CreaiM Puffs — One teacup ol boiling water, buHer the size of a sm.ill e^K ; null ilie butter in hot water, stir in lhrei--toui tlis of a cup ol siltetl flour : cook one minute, stirring const.inlly ; cool, then stir in two well-beaten •KK'-' first the yolks, then the whiles; bake in a slow oven three-iiuai ters ol an houi-. Just belore putting on the table make a small incision in the side ol each |uili and till it wilh the following cream: One cup ot sweet milk, one egg, one heaping teaspoon of corn starch, sugar to taste. Cook in .i dish ol water and flavor with vanilla when cokl. Cup Custards— Hreak one large, well beaten egg in each cup, and fill nearly lull wilh sweet milk; sweeten to taste and flavor. Place the cups m i' jjan of boiling water on top of the stove and cover ; cook until thick. W hen t 'Id turn out into saucers and serve *or dessert with cream. Steamed Custards— Hoil in adouble kettle one quart ot milk, four eggsi. and Ihree-fourths of a cup ol white sugar. When this boils reniove it Irom the stove, and after cooling add one teaspoonlul ol vanilla, and pour into small custard or egg cups. The above amount will make twelve cups. Place Hum in a steamer over boiling water, and stea.ii them till they thicken like the custard in custard pies. Try with llie haiidk ol ;i teaspoon to see it they are done. (.Irate a nutmeg over each one ami serve them cold with cake lor ilessert or tea. Apple Snow Add to the pulp of eight baked apples a half pound of powdered sugar, the juice of one lemon and the whites ot three eggs ; beat all well together for one hour. Make a cistard of the yolks of the eggs, suga. and milk, place in a dish, and drop the froh on this in large flakes. Floating Island -.Make a custard of the yolks of six eggs, oiu quart ot milk, a pinch ot salt, and sugar to taste; beat and strain the yolks belore adding to the milk ; place the custard in a large tin pan and set on the stove, stirring constant Iv until it boils, then remove, flavor with lemon or rose and pour into a dish (a" shallow, wide one is best), spread smoothly over the boil- ing hot custard the well-beaten whites of the eggs, grating some loat 'ngat and cocoanut on the top. Set your dish in a pan ot ice water and serve .:oid. Baked Custard— Eight well-beaten eggs (leaving out two w bites foi the top) and three pints of milk; sweeten and flavor to taste ; bake two hours. Beat the two whites stilT for the top with a little powdered sugar. Russian Cream— One-quarter of a box of gelatine dissolved in one pint of boiling milk (soak lirst), add yolks of two eggs well-beaten and one-halt cup of sugar, stirring constantly ; let it come to a boil and remove from fire ; when cooled add the whites of the eggs beaten to a stiff troth pour into a mould ; set it on ice till hard. Rice Custard -One cup of cooked'rice, one quart of sweet milk, three ess-s, one cup of sugar, one-fourth teaspoonfnl of salt, one tablespoonful of of butter, one cup of rasins. Apple Cream- -Stew soft and strain a dozen medium-sized tart apples; while hot add six beaten eggs and sugar to taste. Beat until stiff and serve with whipped cream sweetened and flavored. 34 JHVVIvL STOVKS AND RANC.I'S. JELLIES AND JAMS. Lemon Jelly -TaUf a papor ot golatim- and U;l il soak in a pint of toki svalor over niijlit. TIioei add to it a quart ol boilinjj walor, the juice ol tour lemons and a'pint and a lialf ot su^'ar. Stir well and. strain into moulds to cool. Quince Jelly —I^nb the quinces with a cloth until they aie perfectly smooth, cut in small pieces, pack tij;ht in your kettle, pour on cold water until level with the fruit, boil imtil very soft ; inal^o a three-cornered flannel bag, pour fruit in and hang up to drain, occasionally pressing on the top and sides to make the juice run more freely, taking care not to press hard enough to expel the pulp. To every pint of juice add a pint of suj,ar, and boil fifteen minutes or until it is jelly. Pour into tmiiblers or bowls and finish according to general directions. If quinces are scarce, the pat ings and cores of quinces with good tart apples boiled antl strained as above, make excellent jelly ami the quinces may be saved for preserves. Currant Jam Prepare the fruit by carefully cleaning and thoroughly l)ruising. as mashing il before cooking prevents it from becoming hard ; boil eight or tei> minutes, add one cofVeecup of sugar to every pint of mashed friiit, and let boil ten minutes longer: pour in cans, let stand five minutes, and seal. Strawberrj' Jam Sprinkle three pounds of sugar over two quarts of berries, K". them stand an hour, mash, and boil twenty minutes. Crab Apple Jelly — Hoil the apples, mash with potato masher aiid strain : take one pint of sugar to a pint of juice, boil a pint at a time till it will tliop from spoon in jelly. To make nice marmalade, add sugar to the pulp, pint for pint, boil half an hour, siirring all the while; put into small jars and co\er the lop with writing jiaper. SAUCES, PRESERVES, ETC. Quinee Sauce Pare half a peck of nice quinces, cut them into quarters, core ihem, and weigh out an equ.il amount of sugar. Lay the cjuinces close together, with the cores upw.inls, in a preserving kettle. Strew some of the ■^ugar thickly over them ; adil another layer of ipiinces and sugar, and so on until all are in ; then to each pound of sugar take a teacupful of vvater, pour it over the quinces, and cook lliem slowly until they are done. For the above amount take half a jieck of juicy, sweet apples, boil them soft in a pint or two of water, tlien pour them into a jelly bag, and drain. Skim the quinces out of their syrvip, and add the strained apple juice to it. Hoil the mixture twenty or Ihiity mimites, or until very rich ; then i>our it over the ipiinces. They should be kept hot meanwhile in the bottles in which they are intended to be sealed. Quince Marmalade -Pare and core the quinces and boil the skins and cores in enough water to cover them ; cook until done; strain and pour the strai'unl juics over the quinces. Cook them in it imtil they are verv soft, then rub hem through a sieve, and adtl to the pulp as many poimds of sugar as there are pounds of pulp. After it begins to boil, its needs frequent stirring to prevent its sticking to the kettle. When, on trial, it stifVens or jellies, take up, and when cold cover it like jelly. Cranberry Sauce — Pick over the cranberries, leaving, none but perfect ones, and wash them ; cook in an enamelled or porcelain-lined kettle, in water enough to come pretty well up but not over the berries. Cook very soft ; strain through a sieve. Heat the pulp, and while hot add bulk for bulk of hot sugar, then boil again ten to fifteen minutes or until it stitTens on cooling. Pour into moulds' or bowls while hot. It will keep some time without iviould- ing, but can be covered like any fruit jelly and thus last tor quite a long time. Pineapple Marmalade -Pare nice, ripe pineapples. Take a silver fork and shred it (easily done) ; add one pound of loaf or granulated sugar to one pound of fruit, The burrow, STEWART & MILNE Co. Limited, Hamilton 35 THE HOUSEKEEPER'S HELPFUL STANDARD Four saltspoonsliil ol liciuid ei|iial one teaspoonfiil. Four teaspooiisl'ul 01 liquid equnl one tHbk'spooiif'ul. Three teaspoonstui ot'iiry material ei|ual one tablespoonful. Four tablespooiistul ol' liiiuid i-qual one wineglassful, one ^\\\ or one- i|uarter cup. Sixteen tablespoonsful olliciuid, one cup. Eight heaping tablespoonstiil of dry material, one cup. Two frills, one cup or hall-pint. Four cups ot liquid, one ipiart. Four cups ol Hour, one quart or one pounil. Two cups of solid butter, one pound. One-halt' cup ot buttor, one-c|uarter of a pound. Two cups ot'grainilated sugar, one pound. One pint ot niilk or water, one pound. One rouitd tablespoonful of butter, one ounce. Nine large eggs or ten medium, one pound. One pint of choppeil meat solidly oacked, one poinid. One round tablespoonful of butter, one ounce. One heaping tablespoonful ol butter, '.wo ounces or a quarter ol a cup, "Hu'ter the size of an egg," two ounces or a quarter of a clip. One heaping tablespoonful of sugar, one ounce. Two round tablespoonsful ot tlour, coflee or powdered sugar, one ounce. One teaspoonful of lit|uid, one-half ounce, With this we give also Mrs. L s table ot proportions : One scant measure of liquitl to three full measures ot flour— lor bread. One scant measure of liquid to one full measure of Hour—for muffins. One scant measure of liquid to one full measure of tlour -for batters. One-half cup of yeast or one-quarter of a cake of compressed yeast to one pint of liquid. One even teaspoonful of soda or two lull teaspoonslul ot c'cam tartar to one ipiart of Hour. Three heaping or live even teaspoonslul of baking powder lo one quart ol Hour, One teaspoonful of soda lo one pint of sour milk. One teaspoonful of soda to one cup of molasses. One sallspoonful of salt lo one quart of milk for custards or one loal ol sponge cake. ... . One teaspoonful of extract to one quart of custard or a loal ot plam cake. One teaspoonful of salt to one quart of soup stock. One teaspoonlul of salt to I wo quarts of Hour. One saltspoonlul of white pepper to one quart of soup stock. One teaspoonful of mixed herbs to one quart of soup stock. One teaspoonful each of chopped vegetables to be used with one quart of stock, A "speck" of cayenne pepper is wliat may be taken on the pomt ot a pen- knife. A pinch of salt or spice is about a saltspoonlul. ,A pinch of hops is about a ipiarter of a cup. _ The above seasoning is for moderate tastes.— Detroit Free I res.s. HOUSEHOLD "IPS" If I were about to begin housekeeping and intended to be maid as well as mistress, I should certainly commence my furnishings at the kitchen, and have every utensil there modern and lirst-class, even though it neccssitatcu econo- mizing in other parts of the house. If I knew what make of kitchen range was re not hesitate for a (ew additional dollars in liable and well made I should first cost, it is a 'spending that saves.' .^f' JKWKI. STOVKS AND RANGES. It 1 could alloiil (lie expeii'io 1 woiiKi have a good |),iit of my sloveware t'Daiiielk'ii. :;■ . w :■ "*■»** U I lould atToid it 1 would not purchase tinware at aso-called "Five Cent Store." Siicli tinware as ihey lianciie is a delusion and a snare ; the coatinijot' this tin is so thin it c|uickly wears oft, leaving tile dishes positively dangerous to use. Insteail ot such ware I should ad\isi' getting the hest, it possible. It possible, have a clock in the kitchen. At the price one can be obtained for, you cannot allbrii to i uii the risk ol guessing or the time to go elsewhere and look. It you wouKI be a successtul cook, have a gooil set of ilomestic scales. Accurate weights ani.1 measures go far toward insuring success in this art. It old housekeepers would .ilways remember, when preparing recipes, that the majority wiio try them will be young ami ine.xperieiu ed, tiie\ would certainly be n.ore caieful and explicit in giving directions. It inexperienced cooks would remember th;t success depends fully as iiuicli upon the mannei- in which tiiey conipouiul a dish as in the accurate measuiement ot llu' ingreiiients composing it, many a signal failure would be turned to success. If they wouki always remember to measure solids anil liquids in exactly the same way, success would be tar more certain. No cake recipe is followed when you heap the cups or have them level full ot sugar and flour, and the milk half an inch below the top. If your family is small do not make a whole layer cake of one kind. Either divide the recipe antl bake but two layers, or bake the full amount and make two kinds of flllilig and divide the layers across the centre before aild- ing the filling. If you rub soft, not melted, lard over bread sponge after it is mixed in a mass, ond also on theloavesf it will improve the bread and prevent the crusts being hard. If vou once use a small brush lor cleaning vegetables you will nevei do witliout one. They cost only five cents, and it always dried by placing the bristles down the\' will last tor months. If vou have never trieil it. you will be surprised to find how much more convenient a twenty-four inch sipiaie piece of domestic gingham or other heavv cloth is than a clumsy hokler around the k'tchen range. If you hem them neatl\'. there will be little temptation for careless servants to use dish towels abiiut the stove. In one lives in or near a large town a deciiled saving can be effected by purchasing famih' supplies in large t|uantities. .\ot only is this true of edibles, iiut of cotton cloth, hose, haiulkerchiels, collars cuffs, shirts, pins, needles, etc. If you cannot buy haril soap by the box, do it by the dozen cakes ; then remove the wrappers anil jilace it edgewise on a shelf where the air can circulate freely around and liry it. It vou liHve nevi'r tried it, vou will be surprised at the amount of kitchen work you can do expeditiously and well sitting down. .An easy chair and a high stool should be fouiul in every kitchen. If wise vou will have a paperholder on the wall with some interesting papers and magazines it) it. C>ild minutes come into the busiest lives occasion- ally, l^se them to get out of vour own little world of carking cares and into sympathy with mankind.— A'((//ifr(/(e IJ. Jofiiison, in Fttrin (tiid Home. DAINTY TABLE LINEN. One of the most important essentials to an attractive, well-set table is dainty linen, immaculate in cleanliness and snow white. Colored bordered cloths cannot eipial the perfect lieauty of pure white ones. If decorated ware is used, this applies still more forcibly, as a mixture of many colors is not in good taste. Nothing excuses much soiled table linen. Cleanliness is the first attribute of beauty in everything, but especially in table matters. ) \ The burrow, STEWART & MII,NE Co. Limited, Hamii^ton 37 Very coarse linen is not desirable for look.s, nor is it a necessity so far as durability is concerned. Fine bleaclied damask, and also the medium grades, have wonderful wearing qualities much superior to that ot a poorer kind. These are gotten up in ex lisite ilesigns and always give an air of elegance to the board, even though ne dishes he plain white. .Some of these elTective patterns are squares or cubes for the centre of the cloth, with floral borders. If flowers are preferred for the body of the cloth, great sprawling blossoms should not be selected, but rather tiny sprays, buds or very small blooms, leaving water-lilies, tern leaves, and other large growths to be carried out in the wide borders. Care must be taken in the laundering of hue table cloths. After thorough washing, thay should be well dampened and ironed with nu)derately hot irons until dry. This brings out the design anil makes the finish shine smooth as satin. A very thin starch improves any cloth when the hrst newness is worn off. A starched cloth keeps clean longer than one that is not, and looks better. With fresh linen as a foundation, no housewife need be apprehensive about the appearance of her table, if her dishes, however plain, are deliciously clean and not cracked, chipped or broken. Where there are little children in the family, it is economy to provide them with generous trays and extra cloths to protect the cloth proper from stains. Gold and white linen luncheon cloths are handy things to have among the table supplies to use in the fruit season, or if a lunch is served at noon instead of dinner. These make admirable breakfast cloths if coffee is useil. There is nothing common-looking about them, as the combination of gold and white is a highly artistic one, soft and extremely [ileasing to the eye, ami while not so closely woven in the meshes as hne white ones, the looser texture does not look coarse, and stains come out easier. — Golden Rod. JUST THE DIFFERENCE It is surprising how dillerently two cooks will use the same receipe, even in the simple act of baking a tin of apples. One will put them in a shallow tin and set them in a very hot oven, causing the skin to burst and the inside to run out, resulting in anything but a tempting dish. .Another will take the same apples, and alter having removed the stem and blossom with a pointed knife, put them in a deep tin with a little water, half a cuj) of sugar, let them ■ bake slowly, turn them carefully when half done, and when thoroughly cooked take them up on a plate, turning each apple oottom side up ; result, a dish both palatable and sightly. So with everything pertaining to home work. It does not require such a variety on the table if each article is prepared in the nicest manner possible. —i'7(7'W (ind Home. WHAT CAN YOU USE A LEMON FOR? Ever so many iiiings. If you squeeze it into a glass of water and diink it every morning, it will keep your stomach in order anil ward off dyspepsia. Rub a cut up lemon on yovn- fingers if they are stained from paring fruit or potatoes, and the blackness will disappear as if by magic. If you should have a black ring on your neck from wearing a tight collar or a feather boa, or anything else the dye will come off, try if lemon juice will not remove it. If yon have dark hair and it seems to be falling out, rub the scalp with a slice of lemon and that will soon stop the trouble. Squeeze a little lemon juice into a tumbler of milk, then rub it on your face night and morning and see what it will do for your complexion. If an insect or bee sting you, apply a slice of lemon to the wound and it will soon take the pain out. Mix an equal quantity of glycerine and lemon juice and rub your hands with it before going to bed. Put gloves Oil to sleep in. In the morning w.ish you hatuls in warm water, and rub them with lemon juice. A week of this treatment will whiten them. There is nothing equal to a tumbler of real hot lemonade for the grip. For a b.ad headache, a few slices of lemon rubbed on the forehead will soon lessen the pain. — Farm and Home, I 38 JEWKIy STOVES AND RANGKS. IN CANNING TIME. In canning- fniits.it should be remembered that tlie "keeping" jiro- perty lies not in tiie sugar used, as in preserves, hut in having- the jars per- fectly airtight. Indeed, in the writers family, pie-plant and apples are often put up without any sugar whatever, the sweeting being jidded when needed, and do most excellently for pies and tarts throughout the winter. Since, then, so mucii depends npon the can, a well-known tried make of glass jars should he selected, and when saved from year to year care should be taken not to mix the tops or rubber rings, for those that fit one will not always fit another. rhe process here giver, of cooking in the jars is a great improvement on the old method of cannmg and will produce much finer looking Jruit, while the amount of sugar rei|uired tor each quart jar has been reduced, by a house- wifely writer, to the convenient table given below : For strawberries --ten ounces. For peaches— six ounces. For raspberries— six ounces. For Hartlett pears— eight ounces. For huckleberries— six ounces. For pineapples —eight ounces. For cherries— eight ounces. F"or plums— ten ounces. For quinces— twelve ounces. For currants— ten ounces. For crab-apples— ten ounces. Small strawberries seem to do better for canning, but all other berries should be large and firm. Cherries aie canned with the pits in, as the pungent kerne! adils much to the llavor. Pineapples are peeled, the "eyes" carefully picked out, and then shredded with a silver fork or eUe cut into small, square dice. When pears are not too larg-e to pass through the neck of the jar they are ha.idsomer canned whole with some of the stems left on, but il ol goodly size, pare and cut in halves, but tlo not remove the seeds. Peaches are usually pared, halved and pitted; but the writer has eaten very delicious small ones put up whole, with the stones left in. Quinces must be pared, quartered and cored. When all is in readiness and the jars tested by filling with water, covering- and turning upside down to see that no moisture oozes out, drop the fruit care- hiUy into the cans, gently shaking so as to fill the interstices closely. Next find the amount of sugar required lor each i|uart jar and use as many times this quantity as you have cans of fruit. Melt this in a saucepan over the fire, with just enough boiling water to dissolve it, and when slightly cooled divide it among the jars, a teaspoonful at a time. If there is iiot sufficient syrup to fill each one to the top, add hike warm water up to the brim, and screw or "lock "on the covers rather loosely. Now have readv a spacious kettle or wash boiler, in the bottom of which has been laid a th'ick soft cloth, and in this set the jars ; fill with warm (not hot) water up to within an inch of the top ot the cans, and place the whole on the stove to boil. Do not set directly over a very hot fire, however, or the jars may crack, and the object is to slowly uteum the fruit, After the water bubbles allow it to boil for ten minutes, then remove the top of one can and pierce the fruit with a steel fork. If soft, it is cooked sufficiently. Ten minutes is generally long enough for berries, but pears, apples and Quinces take longer, according to their solidity, and therefore the exact time must be lett to the judgment of each canner. When sure that the fruit is done set the kettle to one side and, wrapping- the hand in a towel, lift out the jars ; remove the covers and fill with boiling water until they are overflowing-, after which adjust the tops as quickly as possible, screw on securely, and mvert to be sure they are perfectly air-tight. Should any juice ooze out after the can is cool the only remedy is to turn the contents into a saucepan and boil, according to the old-fashioned method; but this will rarely happen if direcliuiis are followed minutely. Screw tops should always be fastened with a wrench. Keep in a cool, dry dark place, and always open canned fruit a few hours before it is to be used, as the oxygen in the air restores any flavor it may have lost by being confined so long. If a jar does not open easily never ruin it by trying to pry olT the top Thk burrow, vSTKWART & MILNE Co. Limited, Hamhton 39 with a knife. Instead, immerse it, top downward, in water as hot as you can be.ir your finger in, after which the cover will generally turn readily. — Ainevican AgricuUuriHt. HOW TO POP CORN The rice corn is by many considered the best variety for popping, and while it certainly is an excellent kind, we have recently come across a dark blue, almost hl'ick variety, which we think surpasses it. This kind has larger ears than the rice, with smooth kernels of good size, and pops out much larger. To secure the best results discard the okl-fashioned corn-popper and use a deep iron kettle. The fire must be a very hot one, of fine dry wood, b\irned to a mass of coals and embers. Have ready the shelled corn, which has been freed from chaff by pouring from one pan to another, so that the chaff is blown away by the air. Fl;ice the kettle over the fire and put in half a cup of lard and about half a teaspoonful of salt. When the lard is melted put in twocups- ful ot corn and stir briskly until it begins to pop ; then cover the kettle, shak- ing it by the bail to prevent burning the corn. When the popping has some- what subsided, remove the cover and stir with a long-handled spoon nntil all is popped. Turn quickly into a pan, as there is danger of scorching if left in the kettle. This tjuantily should make at least a heaping milk pan full after it is popped. To make popcorn balls, boil two cups of the best molasses until it hardens in water ; add a pinch of soda, stir well and pour over the popcorn, mixing it evenly with a large spoon. When cool enough to handle, press into balls. The balls may be made by using sugar instead of molasses, boiling it with a little water until it hardens in water. Flavor and use the same as the molasses.— £'/ia Rockicood in American Agrimlturist. HOUSEHOLD ECONOMIES When pillowslips begin to show signs of wear, rip open the end seam, and fold so that the side seam will come in the centre of the pillow. Sew up the end again, and your pillowslip will wear as long again, as the wear is now upon that part that has had but little wear heretofore. Watch the tablecloths, and at the first thin place making its appearance, darn it carefully with the ravellings, saved for that purpose when the table- cloth was made. In this way it will look much better than if neglected until a hole is worn through, when it must be patched. Make carving-cloths from red-and-white checked linen towelling, fringe all around and place over the tablecloth at the carver's place ; also one opposite where tlie mistress sits. They help to save the wear of the cloth at Iho edge of the table. Three-quarters of a yard is none too long. This towel- ling also makes good every-day napkins, cut in squares and hemmed. Mflke school napkins, for the children to take with their dinner, from bleached cotton cut in squares and fringed, then feather-stitch with red (ravel- lings from red tabling will do), and work an initial or the name in the centre. They are ornamental as well as useful. — American Agriculturist, FLAVORING CANNED PEARS. Pears that, after canning, prove to be tasteless, can be made delicious by heating and adding pineapple in the porportion of one can of pineapple to three of pears. Cut the slitfles of apple quite small, and if the pears are in halves, divide them again. Heat all together, taking care not to let them cook so that they lose their shape. When putting up pears it is very little trouble to add pineapple to a few cans, and the result is excellent, since the pear beeomes perfectly flavored with pineapple and yet it is far more easily digested. — Honiemaker. TO REMOVE STAINS FROM TABLECLOTHS. Dip the stained parts in water to which has been added a tablespoonful of chloride of lime to each quart of water. If the stains are deep, let it soak fifteen or twenty minutes, then hang up, without wringing, to dry in the sun. 40 TmR m-RROW, STEWART .Si MILNK Co. Limitkd, IIamii/ion. A USEFUL ADJUNCT TO THE KITCHEN IS A We arc makers of tlie "Imperial Standard" Scales, adapted to suit all conditions for accurate weiji^hing of capacities varying from i Ih. by drachms to Railway Track Scales of loo tons. Above style weighs from one ounce to lo lbs on the beam. NO WICIC.HTS. This style weighs anything from '4 o/.. to 1 7 ll)s. The most reliable Scale in the market. This Family Scale will weigh up to 240 lbs. The best all-round Family Scale to be had. s, es of from aliable weigh ^amily The Burro^v, Stei^art (EX Milne Company l,imiteti HAMILTON CANADA nvi^^spntsi HAMILICN # 016855555