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Lorsque le document est trop grand pour dtre reproduit en un seul cliche, il est filmd A partir de Tangle sup^rieur gauche, de gauche d droite. et de haut en bas, en prenant le nombre d'images n^cessaire. Les diagrammes suivants illustrent la mithode. 1 2 3 1 2 3 4 5 6 MICROCOPY RESOiUTION TEST CHART (ANSI and ISO TEST CHART No. 2) ^ yiPPLIED IM/IGE Inr ~^ 1653 East Main Street =\S Rochester. New York U60!> USA '.■aa (716) 482 - 0300 - Phone == (716) 288- 5989 -Fox 1ll>.illlilllllllllll:|||;il|{||ill||j|i|||!|||||;|i||||;|l THE im0il!l!t m^\smr& ^'. ^-^t^^ iWa RSmBD EDITION. ^ 1 "She lockslh well i to IKe 'Wau£ of her Ko-aceKcld." ^ I Compiled by the Ladies' Aid Society I ^ ■OF THE- mfeli i HAMILTON, ONTARIO. 1888, i« f anzer Lamp aid GooM The Wanicr Lamp is positively non- explosive, gives the same light as three ordinary iiich wick lamps, and con- iumea only }i pint of oil for "Six hoars burning. The Cooker is set over the Lamp as here shown, and while the light is not impaired the heat is, utilized. The Cooker can be used for BoiUng, Baking .or Roasting. A whole dinner can be put on at once, covered up and let alone until ready to serve. A poor cook cannot spoil a meal. The meal may be kept hours without rt TON Public Library Reference Department Shelf ?iumberl^ • 5 CANA C^-^% ThU Book is not to b« tak o' the room. en out jthe lore tted lods and Ivor how fiUe bam iong pok- jious ["the (red, i the ined, auti- ful. " Meats roasted, potatoes baked, veg- etable steamed, all by the aid of one Wanzer Lamp. ▲ Al M. WANZER k CO MANu > ACl UKEKS, HAMILTON, - CANADA. li GrCoi^^efeeepe^V efCefo R^VIS^D EDITION, ^ ''She looketK well to the ^ ;^ '"UTaqs of her household." ^ COMPILED BY THE L/IBIES' AID SOeiETY -OF THE- Central Presbyterian Church, HAMILTON, ONTARIO. 1888. W " "• HAMILTON, ONT. : RoBT. Raw & Co., Printers and Wood-Engravers, 28 & 30 John St. North- .-e^' ^ i i3'*' « SOUPS. Corn Soup.— Cut the grains from one dozen ears of corn and boil the cobs for two hours in a little water, strain this soup and return to the kettle, the* add the corn and boil thirty to forty minutes, when nearly done, thicken with a cup of milk and two tablespooniful of flour, and a lump of butter. Season with salt and white pepper.— M. D. B. Tomato Soup.— Take one pint of milk and bring almost to a boil; melt one dessert spoonful of butter and mix with one dessert spoonful of flour and add to the milk. When you have brought this to a boil, put in a handful of cracker crumbs, a little salt and pepper. Have ready a can of tomatoes which have been boileu and strained. Before adding to the milk put in a teaspoonful of soda. Do not let the soup boil after the tomatoes are in.— MRS. M. M. F. Ox Tail Soup. — Two ox tails, two slices of ham, one ounce of' butter, two carrots, two turnips, three onions, one leek, one head celery, one bunch savoury herbs, one bay-leaf^ twelve whole pepper corns, four cloves, a table spoonful salt, two table spoonfuls catsup, half glass port wine, three quarts water mode. Cut up the tails, seperating them at the joints, wash and put in a sauce pan with the butter j cut the vegetables in slices and add them with the pepper corns and herbs ; put in a half pint of water and stir it over a sharp fire till the juices are drawn, fill up the sauce-pan with the water, and when boiling, add the salt ; skim well and simmer very gently lor four hours or until the tails are tender, take them out, skim and strain the soup, thicken with flour and flavour with catsup and port wine ; put back the tails, simmer for five minutes and serve. — MRS. B. Oyster Soup. — Take one quart milk, one tablespoonful of butter, one handful of crackers, rolled. Season with a leaf of mace. Pepper and salt to taste. Put all in a saucepan and bring to a scald, then take off the stove for a minute. Take one quart of oysters, strain off liquor and save it. Wash oysters, put them back into liquor; then, having liquor and oysters ready, put them into the saucepan with ingredients named, bring all quickly to the s;:uiu anu serve. -L. ivi. Ox Tail Soup. — Take six or less tails, according to size, disjoint them, add three quarts cold water, half a turnip, one carrot, three onions, which should be sliced and browned in a little butter before putting in (^' I and boil urn to the len nearly )ur, and a J. to a boil ; joonful of il, put in a |r a can of the milk : tomatoes ounce of ad celery, orns, four glass port jm at the etables in L half pint Bll up the 1 well and ake them th catsup I serve. — of butter, epper and ike off the ih oysters, eady, put :ly to the , disjoint e onions, cutting in Boup ; if celery is in season, put in pieces not used for table, if not in season, use two or three leaves of macp, a little grated nutmeg and pepper and salt to taste. Cook slowly until tails are soft, then lift them out and strain soup, then put back the tails into the clear soup ; if this soup is made the day previous to use, take off the fat from surface and re-heal the soup for use. — C. M. Vegetable Soup. — Take a neck of lamb and water in the proportion of a quart to each pound of meat, salt to taste, skim when it comes to the boiling point, then add to it one small cabbage, two or three small carrots, three or four onions, two small white •urnips, mince them all fine, then add later a pint or moie of green peas and a little rice. Boil until the vegetables are nicely blended. Plain Brown Soup. — Take a shank of beef, put into your saucepan with five quarts water, one Swede turnip, two carrots, three onions, one head celery, small bunch parsley, pepper and salt to taste, three cloves. (The onions should be browned in butter or dripping before being added.) Boil until meat drops from bone. Strain and cool ; skim fat off top ; re- heat and serve. This soup is better made the day before required — I.. L. Celery Soup. — Six heads celery, one teaspoonful of salt, one lump of sugar, one half pint strong stock, a pint of cream or rich milk, two quarts boiling water and a very little nutmeg. Cut the celery into small pieces and put into the water seasoned with nutmeg, salt or sugar. Boil till tender, pass through a sieve, add the stock and simmer for half an hour. Put in the cream, bring to boiling point and serve. — L. L. Pea Soup.— Take three pounds of beef suitable for soup, put it in three quarts of cold water, as soon as it boils add cne pound of split peas, three onions, a grated carrot if the flavor is liked, salt and pepper to taste. Boil two hours and a half, then strain. Have a slice of bread toasted crisp, cut in small squares, put in the tureen and pour the boiling soup over it. Veal Soup. — Two quarts of new milk, one pound loin of veal; the piece between the chump and kidney end, a large onion, a little mace, pepper and salt, &c., add quarter pound of rice ; put all together and stir it thoroughly, then pass it through a sieve when it will be like cream. Before it is sent to the table it must be warmed in a jar set in a saucepan of boiling water and then turned into a tui :• r — MRS. N. FISH. Devilled Lobster,— To one can of lobster, take the yolks of two eggs, one quarter loaf stale bread, grated ; mix all together and season with red and black pepper, salt and bits of butter. Put all in a pudding dish and bake brown. — M. B. B. Lobster Chops. — Have lobster boiled and picked, chop as finely as possible, add nearly a cup of milk, some fine grated bread crumbs to A. J d^chaMt ^ W.aitot' *F 5@ lames %U M&rtL HAMILTON, WILLIAM LEES & SON, 31 l^aizi Street Sast, MANUFACTURER OF- Bread*Kakes,*Br6akfast*Rolls, VIENNA ROLLS. Mutton Pies, Tea Buns, Etc. TT A TwTIXiTOJSr. s: S( h h it ci SI ei w til pi D( lie wl a t O't'. ON, thicken, one Ublespoonful Worcester same, salt and pepper to taste. Put all in a pot on the fire and L. ii come to a boil simply. Have ready fine bread crumbs, yolks of two eggs well bea'en. When ihe lobster has be- come cold, form into small chops, paint them with egg, dip into the bread crumbs, and fry light brown. Stick lobster claws in end of each chop.— To Roast Oysters.— Drain them, put Iheni in a spider which is very hot, turn them in a moment so that they may cook on both sides. Put them on a hot plate, in which there is hot butter. Sprinkle with salt and nepper.— MRS. M. M. F. • u J p'^.y-LED Oysters,— Twenty oysters, strain and chop them ; two hard boiled eggs, chopped fine; two cups bread crumbs, mix well together; season with salt and pepper, and wet with a little of the oyster liquor; butter twelve oyster shells, put in the mixture with a piece of buuer on each shell and bake brown. —MRS. R. H. Fish Soukklk.— After fish has been boiled and is cold, take about a pini of the cold fish, rub the piec >s fine wiih a potato masher, add a piece of butter the size of an egg, an.' a teaspoon of Anchovy sauce ; rub ma sauce pan butter the size nf a large .gg, melt it and stir in three scant tablespoons of flour, rubbing it very smooth ; add one and a half cups milk or cream, yolks of two eggs, pepper and salt, rook liU the mixture is quite thick, stirring all the time ; mi.x with the fish in the tray, then set aside to cool ; just before dinner, beat the whites to a stifT froth, add to the fish put m cases or shells in the oven frc m three to five minutes, till top is a light blown, fill the case half full. -I.. L, Baked F'sh — A fish weighing from four to six pounds, is a good size to bake. Make a dressing of bread crumbs, butter, salt, and some salt pork chopped fine, mix this with one egg, fill the body, sew it up and lay It in a large dripper with a pint of water and a little salt, bake it an hour and a half; after taking up the fish thicken the gravy ani pour over tolls, c. Cream Sauce for Fish. —Have ready in sauce-pan one cup of cream diluted with a few spoonsful of water, stir in carefully two table- spoons melted butter and a little chopped parsley ; heat this in a vessel filled with hot water ; pour in the gravy from fish. Boil thick.— MRS. J. C. Boiled Salmon.— Scale and clean your fish, lay it in fish kettle with enough cold water to cover it, adding a spoonful of salt to every quart of water used, bring quickly to a boil, take off the scum and simmer gently till done, dram it, serve with melted butter, garnish with cut lemon and parsley.— L. L. Cold Salmon Pickled.— Take the fish left from dinner, remove the bones, lay in a disii and cover to exclude air. Boil a breakfast cup of the Uquor m which fish was boiled, with same quantity of vinegar, half ounce whole pepper, half ounce whole allspice, one teaspoon of salt, if to be had a bay leaf, let stand till cold ; pour over fish, allow to remain ten hours before using. A very nice breakfast dish.— L. L. :t- Baked Haddock.— Clean the fish without cutting it up much, fill in- side with force-meat stuffing, brush over with egg, sprinkle over bread crumbs and baste with butter or good dripping. Serve with nice brown gravy or sauce. — L. L. Cod Pie, very cheap.— Any pieces of cold cod, after bones and skin are removed, may be laid in a pie dish with a dozen oysters, and as much melted butter as will moisten the fish j cover over with mashed potatoes, bake for about half an hour. When sent to table it ought to be a nice light brown color.— L. L. Fish Sauce— WHiiE-One-third cream or i^ch milk, two ounces of butter, one teaspoonful flour, salt and pepper to taste. If liked, a little lemon juice is an improvement.— L. L > "= MEATS. Boned Turkey.— One medium sized turkey, one tongue, (boiled), two lbs. sausage meat, one small loaf stale bread, % lb. suet, minced fine, two eggs, oiie tablespoonful of salt, one tablespoonful pepper, any kind of season- ing to taste, such as thyme, sage sweet marjoram &c. After the turkey is drawn take a sharp knife and beginning at the wings, carefully separate the flesh from the bone, scraping it down as you go, and avoid tearing or breaking the skin ; next loosen the flesh from the breast and back, and then from tne thighs It requires great care and patience to do it nicely When all the flesh IS thus loosened, take the turkey by the neck, give it a pull, and the skeleton will come out entire from the flesh, as easy as you draw your hand out of a glove. The flesh will then be a shapeless mass. Then pro- ceed to stuff with the dressing, the wings and thighs first, then lay the tongue in the breast, and fill in round it w.fh the dressing, sew up and skewer the turkey into its proper form, so that it will look as if it had not been boned ; tie with tapes and then put in a floured cloth, tie. boil about three hours or steam.— Mrs. McL. Cannelon of Beef.— Chop the remains of yesterdays beef mix with quarter of a pound of minced ham, season with pepper, salt, grated lemon peel and a little onion, moisten with yesterdays gravv, with a little flour stirred in and bind with one or two beaten eggs. Make good pie paste, roll into an oblong shape, put the mince into the middle and make the pastry mto a long roll, enclosing the meat. Close at the ends with round caps of pastry, the edges pinched well together, lay in a dripping pan, the joined side of the roll downward and bake to a good brown.-- JMrs. R. H. Breakkast Steak— Take a tender slice of steak, lay in a baking pan,;^redge hghtly with flour, salt and pepper and a little minced parsley put in the oven and bake twenty minutes ; take it up, put on the platter spread with butter, dredge into the gravy in the pan a little flour, season with butter, boil up and pour over the steak, serve very hot.— Mrs. M. M F nuch, fill in- over bread nice brown les and skin nd as much ;d potatoes, o be a nice ounces of ked, a little Joiled), two jd fine, two d of season- tey is drawn te the flesh )r breaking I then from When all ^ a pull, and draw your Then pro- ben lay the w up and ■ it had not boil about beef, mix salt, grated nih a little good pie and make ends with a dripping brown. — 1 a baking ;d parsley, he platter, ur, season . M. M. F. Smither & Berkinshaw, Importers anh Deai.krs in f ^aUni and Berlin and Fringing Wool, Fine Yarns, Plush Goods, Etc. SMITHEE & BEEKINSHAW, JWcJ-ean's Old Stand, 4 Jiing: ^i. past. 6R0eERIES Of the Finest Quality can be had from JOHNJ.^AAATT ee iriia-iT street East, IV/io IS Agent for the great Indian Lentil cc- \LJ M Ij, The very choicest 1^ f iHilili TEf 13^ constantly on quality ■»;«'* BCIllHl hand. llv ,8 Ham Croquettes. — One cupful of finely chopped cooked ham, one of bread crumbs, two of hot mashed potatoes, one large table spoonful butter, three eggs and a speck of either mustard or cayenne ; beat the ham (cayenne or mustard) butter and two eggs, into the potato, let the mixture cool slightly, and then shape into croquettes, roll in the bread crumbs, dip in beaten eggs and again in bread crumbs, plunge in boiling fat, cook two minutes, drain and serve —Mrs. L. S. Veal Cutlets, with fine Herbs —Melt a piece of butter in the frying pan, put in the cutlets with salt, pepper, and some spice, move them about in the butter for five minutes, have ready some mixed herbs and mushrooms chopped finely; sprinkle half over one side of the cutlets, and when fried enough, turn and sprinkle them with the other half; finish fry- ing, and add the juice of a lemon ; set them round the dish, with the seasoning m the centre.— Mrs. Wm. Y. Jellied Veal. — Boil a small knuckle of veal in plenty of water, slightly salted. When the veal is thoroughly done and will slip from the bone, take it out and pick into flakes ; place in a wet mould, inserting among the layers, three hard boiled eggs, sliced, at regular intervals. Season the liquor which is left in the kettle with pepper and a little lemon juice ; strain over the veal The liquor should be boiled away, so that there will only be enough to cover meat nicely. When cold turn out of mould and garnish.— Mrs. R. H, Veal Pudding —Chop cold cooked veal fine, put a layer in a baking dish, alrernating \«th a layer of powdered crackers, salt, pepper and bulter uniil the dish is filled. Bea' two eggs, add a pint of milk, pour it over the veal and crackers, cover with a plate and bake half an hour, remove the plate and let brown. — M. B. B. Stuffing for Veal, Turkeys, Hares, &c — Put an equal quantity of grated bread and beef suet "hred very fine, parsley and sweet herbs chopp:d small, a minced anchovy, some uutmeg, pepper and salt. Mix well together with raw egg or m'lk. — H. K. C. Partridge Pie.— Season the partridges with pepper and salt and lay them into a dish, breasts do'vnwards, either upon oeef or veal steak/s. If veal is used giale a little ham upon it, put in yolks of hard eggs, a little weak gravy and the giblcf, cover with a crust ; an hour and a-half will bake it. Have some gravy ready to pour in it when it is served.— H. K. C. Pigeon Pie —Season the pigeons well with pepper and salt, lay them into a dish with a beefsteak at the bottom of it, \,ith breasts downward, scatter in the giblets, and put in the yolks of some hard boiled eggs, pour in a little water, lay on crust and bake. A stuffing of chopped parsley, livers minced, and salt my be put into the pigeons if approved.— H.K.C. Pigeon And Beefsteak Pie —Take two pigeons and three quarters lbs. of rumpsteak ; quarter pigeons and slice the steak very thin; put in each slice a small piece ol bacon, pretty fat ; season with pepper and roll it up, Season pigeons with salt and pepper, or if liked better powdered Iced ham, one ible spoonful beat the ham ;t the mixture 1 crumbs, dip fat, cook two butter in the i, move them d herbs and ; cutlets, and If ; finish fry- lish, with the ty of water, slip from the lid, inserting rvals. Season lemon juice; so that there )at of mould r ill a baking •r and butter pour it over our, remove [ual quantity sweet herbs 1 salt. Mix salt and lay steak/ s. If eggs, a little a-half will is served. — lit, lay them I downward, 1 eggs, pour )ed oarslev, d.— H.K.C. ree quarters iin; put in per and roll ir powdered spices; put a piece of butter over each piece, then arrange the pigeons and the rolls of steak in a pie dish with a few haid boiled eggs ; pour into this a small quantity meat or calves toot jelly ; just make liquid cover over the pie and bake for one hour in a well heated oven. Very good. — J. W. W. ' ^ Shepherd's Pie. — A nice wa; ij use up cold roast beef Slice the beef and mince fine, season with salt and pepper and put a minced onion to it ; make a gravy of the bones, then add the mince to it, let it boil a few minutes, then put it into a deep pudding dish, have some mashed potatoes prepared, lay the»a gently on the top of the mince until the dish is full, smooth over the top and bake a nice brown. — Mrs. Y. Pot Pie. — Put into an iron pot two quarts of cold water, two pounds of veal, quarter pound of fat salt pork and a little salt ; boil and skim ; when the veal is partly cooked, season with salt, pepper and butter the size of an egg ; then put the pot on the top of the stove, peel eight good sized potatoes and lay them on the top of the meat. Have a paste ready, made in this way : take one quart of flour, half a teacup of sweet lard and a little salt, rub thoroughly together, then add three teaspoons of baking powder ; mix perfectly ; add sweet milk enough to make a rather stiff paste ; mould into a loaf and cut it into slices about one inch thick, lay them on top of the potatoes, cover closely, boil slowly and continuously about an hour. Be careful about raising the cover, as the cold air will make the paste fall. Fresh p^tk, chickens or pigeons may be substituted forthe veal.— E. A. W. Sheep's Head Pie.— One sheep's head, half pound bacon, two hard boiled eggs, twelve ounces flour, four ounces butter, half teaspoonful bak- ing powder, pepper and salt, half pint cold water, half a pint of liquor that the head was boiled in ; have the head scalded or skinned, put in a pot with plenty of cold water, and when boiling skim carefully, throw in salt and cook slowly until the meat comes readily from the bone, cut the meat in small pieces and place a layer in a pie dish, salt and pepper, then a layer of bacon and eggs and a little of the liquor, and so on until the dish is full. Place in a bowl, flour, salt, butter, rub thoroughly, add baking powder and water, knead lightly. Bake in a quick oven half an hour- Miss D. Stewed Ox^Kidnev.- A beef kidney, pepper and salt. C ut the kidney into slices, season it highly with pepper and salt and fry it a light brown, then pour a little warm water into the pan, dredge in some flour, put in the slices of kidney and let them stew very gently for thirty minutes.— S.D.R. Jellied Chickens— Two large fowls, pepper and salt to taste, one ounce gelatine ; cut the fowls into joints, put into a stew pan with a little more water than will cover them and a pinch of salt ; let them come to a boil slowly, skim carefully and stew gently for two hours or until very tender; when done remove the large oones and place the meat in a bowl or pudding dish, as you put it in sprinkle with pepper and salt to flavor nicely, strain the gravy and have enough to cover the meat, then add to this one ounce gelatine thoroughly dissolved in enough cold water to cover, let this simmer for a minute, pour it over the meat and put in a cool place to jeUy.— S. D. R. v f itiHUtnemt/'js.i^iCitAKi Sift «. J. EASTWOOD & CO;S LIST OF COOKERY BOOKS. I A PM CQ f— Pi^aae select from the foUowincr list of Practical and L./AUICIO! Useful BoolM. Mrs. Beeton's "Book of Household Management" The acknowledged Best Cookery Book in the World. 1750 Pages. 4000 Recipes. 1000 En- gravings. PRICE, $2.50. Miss Par/oa'8 ''Kitchen Companion." Thoroughly practical, perfectly reliable, very comprehensive. PRICE, $2.50. Miss Parloa's ''New Coo/i Book.'' A very popular work. PRICE, $1.50. Pierre Caron's 'French Dishes for American Tables " PRICE, $1.25. "The Home Cook Book.'' By the Ladies of Toronto. The Canadian Cook Book merits a place in every home. PRICE, $1. Marion Harland's "Common Sense in the Household." An excellent Book. PRICE, $1.00. Marion Harland's "Breakfast, Luncheon and Tea." PRICE, 35 CENTS. Madame DeJoncourt's "Wholesome Cookery." PRICE, 50 CENTS. Warne's "Every Day Cookery." Containing 1500 Recipes and other valuable in- information. PRICE, 90 CENTS. Warne's "Model Cookery." PRICE, 35 CENTS. THE HOUSEKEEPER'S HELP, by the Ladies of Central Presbyterian Church, an excellent book, with many valuable Recipes, at a low price. FOR SALE BY J^ EASTWOOD & CO., BOOKStlURS, STATIONERS, BOOK-0INPERS, Importers of Wall and Ceiling Decorations. Fape^BaBetings, Etc. 16 KING STREET EAST, -^ HAMILTON, ONTARIO; :o.'s 3. Practical and t" k in the [000 En- •le, very ab/es'' ian Cook ICE, $1. old:' a." II Stewed Beef.— Cut rut the bone of small rump of beef, tie it firmly up with tape, put into you .aucepan with sufficient stock of water to cover It ; add two tablespoonsfuj of vinegar, two tablespoons of catsup, a good bunch of parsley and savoury, three onions, six cloves, pepper and salt to taste ; stew slowly for four hours, strain, skim your gra\/, add a liitU flour and butter to thicken and pour over meat. To the?* who like vegetables, a little carrot and turnip cut into dice and added is thought an improve- ment.— L. L. . Veal Loaf.— Three and one-half pounds of veal (boiled a very short time m a little water to make it easier to chop), one slice fat pork, chop both fine, six soft crackers pounded, two eggs, one-half cup of butter, large tablespoonful salt, teaspoon of pepper, little cloves, parsley or any herb to taste, mix all together and make into a loaf put into a pan with a little water, flour and a few bits of butter put on the top of the loaf; bake slowly for two hours basting with the waler in the pan as any other meat. This IS good for supper, cold, or sliced and fried in its own fat for breakfast- Mrs. L D. S. To Dress Beef or Sheep's Kidney.— Breakfast Dish.— Cut the kidney in slices, flour them and fry light brown, make a gravy in the pan, (after taking away the fat) of an ounce of butter, teacup boiling water, pepper and salt, one tablespoonful mushroom catsup ; let the gravy boil pour over kidney and serve ; sheep's kidney should be slit in half, not in slices, and the gravy added to the juice of kidney as they are not fat. A few bread crumbs is thought by some an improvement to this dish.— L.L. Cold Beef Cookery.— Cut thin slices of cold roast beef, lay in saucepan, set in pot of boiling water, cover them with a gravy made of three tablespoons of melted butter, one of walnut catsup, one teaspoon- ful of vinegar, a little salt and pepper, one teaspoonful of made mustard, one tablespoonful of current jelley, and some warm water, cover tightly and steam for half an hour, keeping the outer vessel at a hard boil— L.L, uable in- 'resbyterian w price. tc. 4TARIO. SAUCES. Plain Sauce for Boiled Fish.— One cup boiling water, two tea- spoons corn starch, mixed in cold water, one tablespoon butter, one tea- spoon chopped parsley, one teaspoon anchovey sauce, or good catsup, juice of half a lemon, b^ iten yolks of two eggs, salt and cayenne pepper • stir the corn starch smoothly into this boiling water and set it over the fire' stirring until it thickens, add pepper, salt, butter, parsle". mix we!! '.narthi^r' put in the lemon juice and catsup, boil for a few^minutes, add the beaten yolks, stir quickly for a two minutes, pour over the fish and serve.-Mrs, B. Wine Sauce.— Equal quantities of butler and sugar. Beat half an hour. One wineglass of wine dropped in while beating, one cup of boiling water poured in just before serving. — J. F. ilajt^<>a»«i8MMiBiCte mmUmmttmi^mxaiiKmm. Fruit or Jelly Sauce. — One large tablespoonful jelly, two table- spoons sherry, six tablespoons sugar, six tablespoons water, half a lemon, one salt-spoon mace. Put jelly in saucepan, squeeze over it the lemon, add the sugar and water and place on fire to boil. When it boils remove from fire and add the mace and sugar. If too rich, add water. The sherry may be omitted. — M. E. G. Crak BERRY Saucb. — Three pints cranberries, one and-a-half pints sugar, one pint cold water. Put in porcelain kettle, boil eight minutes without stirring and let it stand in kettle until next day.— Mrs. L. D. S. Bread Sauce for Turkey, Roast Fowl or Partridge. — Put two onions in one pint milk, allow them to simmer until tender. Break into milk about a quarter of a stale loaf in small pieces and let remain to soak about an hour, then beat it until quite smooth, adding a little mace, pepper, salt, and one ounce butler. Give the whole a boil and serve. — L. L. BREAKFAST & SUPPER DISHES. Graham Gems. — Set your irons on the stove to heat, and heat well, whilst heating take one cup of water and one of sweet milk and two cups Graham flour, a little salt, and one well beaten egg, beat all the mixture thoroughly, when irons are hot and a good quick oven ready, grease irons well and put in batter and bake a good light brown, top and bottom. — Mrs. L. S. Brown Muffins. — One small cup sugar, one egg, one good sized cup of sweet milk two cups brown flour, piece ot butter, half size of an ^;g, little salt, two and half teaspoons baking powder. This recipe is equally good made of white flour. — Mrs. L. S. Baked Macaroni. — Take half pound of Macaroni, and break into inch pieces, put into boiling water slighil/ salted, and boil twenty minutes; strain and put in a buttered pudding dish, a layer of macaroni sprinkled with grated cheese and lumps of butter, and so on to the top, a large cup of milk or cream, a pinch of cayenne and salt, bake in covered dish, and then lift cover and brown. — M. B. B. Tip-Top Johnny Cake. — Two cups Indian meal, half-cup flour, one tablespoonful butter, two cups sour milk, one teaspoon soda, and pinch of salt.— Mrs. R. R. W. JTUI' V^VSKS. V/!IC ptlSl UI IlUtll, VllC piUl STTCCl UIIIIL, ITTU Cgg3, UUllci size of an egg, melted, a little salt, bake in gem irons well heated before mixture is put in, and have a hot oven, grease irons well. — Mrs. L. S. MuiFiNS. — Small half cup butter, one cup milk, two and a half cups flour, two eggs, two teaspoons baking powder, bake in gem pans. — Mrs. M. M. F. ;lly, two table- half a lemon, over it the When it boils h, add water. ind-a-half pints 1 eight minutes trs. L. D. S. iTRIDGE. — Put :nder. Break d let remain to ; a little mace, and serve. — ISHES. and heat well, k and two cups all the mixture if, grease irons 1 bottom. — }ne good sized f size of an egg, cipe is equally nd break into wenty minutes; ironi sprinkled }p, a large cup ^ered dish, and f-cup flour, one I, and pinch of nrO egj^s, Jjuttci heated before Mrs. L. S. nd a half cups m pans. — Mrs. TriE 6L0BE • • WASriB©Ar t4 SiUKFEu Potatoes. —Take nice large potatoes, bake until soft, then cut a round piece off ihe top of each, scrape out the inside carefully so as not to break the skin, mash the potato smoothly, working into it while hot butter and creami as for ordinary potatoes. Season to taste with salt and pepper and grated cheese, make it very soft with milk and put in a sauce pan to heat, when very hot, stir in one well beaten egg for every six potatoes, fill the skins with the mixture and return to the oven until they are brown on top. — M. B. B. EscoLLOPED Potatoes. — Pare half a dozen large potatoes and slice in round thin slices, butter the dish and put into it a layer of potatoes, then a layer of bread crumbs, salt, pepper and lumps of butter and so on, until the dish is filled, leaving the bread crumbs on the top : fill the dish half full of milk and bake three-quarters of an hour, sufficient foreiaht persons. — M. B. B. EscALOPED PoTAiOEs. — SUcc enough raw potatoes to fill a two-quart pudding dish, put in layers of potatoes and between each layer a little pepper, salt and butter, until dish is full ; one teacupful of milk poured over top, then put in oven and bake for threequarters of an hour. — E. R. C. Delicate Griddle Cakes.— Make a batter of one quart flour and one quart sour milk, yolk of two eggs, a pinch of salt, beat thoroughly, dissolve a teaspoon soda and add ; beat whites of the two eggs to a stiflf froth and stir in lightly.— Bake in hot buttered griddle.— C. Corn Meal Jems.— One cup corn meal, one half cup fiour, two cups sweet milk, two eggs beaten separately, with whites added last, half cnp brown sugar, two teaspoons baking powder, one tablespoonful melted butter and a little salt.— C. Pop-OvERS. — Two eggs, two cups flour, two cups milk, a pinch of salt, beat well together ; have gem pans hot by setting on top of stove, grease well and All with batter. Bake in a hot oven.— C. Macaroni and cheese. — Five ounces macaroni, five ounces grated cheese, two eggs, a little pepper and salt, one-sixth grated nutmeg, half pint of milk, two ounces butter. Wash the macaroni, cover with cold water, boil rapidly for fifteen minutes, then pour water off, add the milk and boil slowly half an hour, place in a bowl three ounces grated cheese, add two eggs well beaten, mix thoroughly together, add pepper, salt and nutmeg, pour over this the hot macaroni, stir well together, place on a flat dish the remaining two ounces of cheese, put the bu !:er in small pieces on the top and brown quickly in the oven. — S. D. R. Scrap Pancakes. — Bowl of crusts well soaked in boiling water and bruised, four eggs, one pint milk, one saucerful of flour, one tablespoon sugar ; beat lightly together and fiy of a delicate brown.— E. M. T. Potted Hare. — A nice Breakfast Dish.— One hare, skin and wash it, cut it open down the middle, put in your saucepan with a few til soft, then refully so as it while hot vith salt and t in a sauce )r every six n until they IS and slice ;tatoes^ then so on, until the dish half ight persons. a two-quart ayer a Utile milk poured n hour. — E. rt flour and thoroughly, ggs to a stiff ur, two cups ist, half cnp nful melted a pinch of op of stove, mces grated lutmeg, half r with cold Id the milk ited cheese, pepper, salt ether, place le bu ter in , R. g water and : tablespoon ^. T. :, skin and I with a few • »5 slices of bacon, a bu i of herbs, four cloves, half a teaspoonful of whole *r iu'^1' *^° '^*""°*'' ^^""^ onions, salt and pepper, one pint of water and if liked, add two glasses of sherry, stew very gently until flesh separates from bones, remove the bones and pound the meat with the bacon in a mortar until it is a perfectly smooth paste ; taste and if not seasoned enough add a little cayenne, salt, and lump of butter ; press tightly into pots or jars. Keep in a dry place.— L. L. Delicious Sandwiches —Half pound nice butter, two tablespoons mixed mustard, two teaspoons oil, a little white pepper and salt, yolk of one egg, beat all to a smooth paste and put on ice, chop fine tongue and ham, one third ham and two-thirds tongue; spread the above dressing on very thin fresh twist bread and lay the chopped meat between. Keep covered so as not to dry up. They are very nice.— S. M. M. Mock Terrapins.-Supper Dish— Half a calfs liver, season and fry brown, hash it, not very fine, dust thickly with flour, a teaspoon of mixed mustard, as much cayenne pepper as will lie on half a dime, two hard boiled eggs chopped fine, a piece of butter size of an egg, a teacup of water, let all boil a minute or two, then serve. Cold veal is also nice dressed in this way. — Mrs. J. C. Cheese for Supper.— A quarter of a pound good, soft cheese cut small, put into a saucepan with two rolled soda biscuits, half a teacupful of milk, one egg, stir on the fire until thoroughly melted, then dish into an ashet and brown in the oven.— B. G. Breakfast Cakes, i— Boil half a pound of rice very soft, drain off the water, mix the rice with four ounces of melted butter, let it cool, stir into it a quart of milk, a little salt, stir in alternately six eggs and half pound of flour, beat well together and bake on griddle. Breakfast Cakes, a.— Pint of unsifted flour, three teaspoonsful baking powder, one cup of milk, one egg beaten with two tablespoons sugar.— Mrs. L. D. S. Breakfast Dishes.— An excellent dish is made of six eggs and three tablespoons of ham chopped very fine ; beat the eggs, and after melting a lump of butter in the fryingpan drop the eggs into it and stir the ham in ; the ham has of course been cooked, either fried or boiled ; season with pepper. This is a good way to use up pieces of meat that are left from dinner. A nice dish for breakfast or for tea is made of sweet potatoes boiled. Remove the skins, rub the potatoes through a coarse colander, make into flat cakes, dip into flour and fry in hot bua«r. Potato Croquettes,— Three cups mashed potstoes, warm half a cup of flour, two eggs beaten, mix all well together ; flonr the hands, roll the potatoes into rolls the size of a sausage. Fry in butter.— M. E. G. Gems.— Stir together Graham flour, and cold water to about the con- sistency of ordinary cupcake batter ; the more the batter is beaten the bet- ter the gems. Bake in a hot oven in small pans (two inches square and W^' ' ! Cor. Sing and McK ab Sto.) HAMILTON, ONT. TELEPHONE NO. 18. •^eSTABLISHep 1879.^- JAMES * DAVIDSON, PRACTICAL GOLDSMITH AND -^MANUFACTURING JEWELLER.^ 73 Eaat ISine* Street, HAMILTON, - - ONTARIO. Watches, Clocks and Jewelleiy Carefully Repaired. 1-an. 1 Sto. ;oN. TH ARIO. aired. «7 three quarters of an inch deep). No definite rule as to the proportions of flour and water can be given owing to the difference in the absorbing power of various brands of f ur— cne essential requiiite is the size of the pans— but made this size and nUed evenly full, if the batter is of the right consistency, the oven hoi and the pans hot, they will rise almost one-half and be as light and porous as sponge cake-C. H. fi. Rolls.— One coffee-cup new milk, one large tableapoon butter, put the butter in the milk and heat till near boiling, when lukewarm, add one large tablespoon good yeast, mix in flour to make a soft dough, cover warm and leave till morning, roll in a sheet about half an inch thick, cut with a biscuit cutter, spread over them melted butter with a feather, fold each one and apply the butter to the upper side, fill a pan, let raise thirty minutes or till very light. Bake in a quick oven.— B. H. Spice Buns. — Add to the above one cup white sugar, two eggs, spice to taste, mould and put in a pan in a warm place, when baked cover the tops with sugar dissolved in milk.— B. H. A Pretty Supper Dish.— Snow Eggs.— Put in a white lined flat pan a quart of milk, bring it to the boil, take the whiles of six eggs, beat them to a stifT froth, take a large tablespoon and fill it with beaten whites, drop into boiling milk, allow to remain a few minutes to set ; when all the whites are dropped in off the spoon, ihey appear a number ot light eggs ; lifk the eggs out with strainer, lay them on a dish till cold, make a custard of the milk the eggs were boiled in and yolks of eggs, sugar and vanilla flavoring ; put the custard in a glass dish and lay the eggs gently in ; they float on top and look very pretty. — L. L. Johnnie Cake. — One cup flour, two cups corn meal, butter size of o'>e ^K. salt, two eggs, two teacupfuls milk, two teaspoonfiils baking powder.— H. R. C. SALAD. Potato Salad.— Have a dinner plate of potatoes, which have been boiled with the skins on, when cold peel and cut in thin slices, add about two teaspoons onions, chopped fine, a few strips of celery, chopped fine, a tew small cucumber pickles, chopped fine, one small bottle capers. Pour over this the dressing and let stand several hours before using. Dressing.— The yolkes of two eggs, while beating add slowly three tablespoons olive oil, or a little more of melted butter, two dessertspoons made mustard, one teaspoon salt, five tablespoons vinegar ; set the bowl over the boiling teakettle and cook like custard, stirring constanllyj when cold, add half cup of cream and the beaten whites of two eggs.— o. " . W, Boiled Salad Dressing.— Three eggs, two taUesp' ons salad oil, two tablespoons (scant) sugar, one tablespoon (scant) made mustard, one tablespoon (scant) rah, a little cayenne pepper, one cup milk, one cup the milk I M ' r k', " k*^ I''"" •l'' P'PP" »"*^ ^*"^8"- ^"^ fi"«»y i r7 .1 .rt * ^^"^'* ''^''«'' »". half cup of siigar, half cup of vinegar, half teaspoon mustard, salt and peoDer to taste stn^to^a^boil. This dressing is very nice on raw cabbage cu'tTn' fine sU^;! thrt'tlh..?n ^''"'"'.•"'^'^f y°"'l °^ ^''^ ^8gs. while beating add slowly Doon sal C ?fh?"'' ''"' '^° dessertspoons of made musLd. one t«i^ spoon salt, five tablespoons vinegar ; set the bowl on the boiline tea ketlle and cook until thi^k as custard, stirring constantly, when cool add half cup fi-eam (less will do and the beaten whites of two eggs -SHW CAKES. Yankee Cake -One egg. well beaten, piece of butter size of an egg one and a-haW cups sugar, one cup milk, one pint flour, heaping teaspoon ^ Corn Starch Delicate CAKE.-Whites of seven eggs, three ;- - sugar, one cup butter, one and a-half cups flour, one cup milk ur*;;. quarter teaspoon soda, one-half teaspoon cream of lartar. Sifuhe c earn of tartar wiih the flour and add whites of eggs lastly. Rub butter and sugar to a cream, Beat eggs separatclv. Dissolve L» T„^;!L'^ul". iigniiy wifch iemor > rose water.— Mrs.' C. Y" C. '~ "' ' "'^"' Sponge Cake, -(, vu . cc'p butter, one and ahalf cups sugar one aip rmlk or water, ..^ .. 1 .- v,i^ cups flour, two teasp^ns SkiS^S^ Beat butter, eggs .^ . , ,r «ether f. n:y minut^. add milk^Jj^ fl HE as { III. Lifl Ho I Kee{ large Publi Bon and i Trifl< in thi guest Ca TEL erfectly imooth, egar. and finally Iresiing thickens or two or three size of an egg, ' light, add the 1 the time till ender and until e skin, cut ihe two parts of finer than the solve them in put with the easp(X)nsful of t and pepper to I the rest if it is harp enough a E. G. im, half cup of ►epper to taste, t in fine strips. ig add slowly stard, one tea- iling tea kettle cool add half -S. H. W. ize of an egg, ping teaspoon Bake in four }, three ;v ■ ' milk, iurce- )ift the cream • butler and lit •one s sugar, king powder, lilk and two I Hunter's ^ Lending ^ Library. 52 James Street North, opp. Arcade. NEY/ PUBLICATIONS RECEIVED EVERY 7/EEK. The following Magazines are added to tlie Library as soon as published :— Chambers, Blackwood, English, 111. Nineteenth Century, Harpers, Century, Scribners, Liffencotts the Fo; im, Art Amature, Art Interchange, Home Decoration, The Decoration and Furnishers. TERMS OF SUBSCRIPTION. Monthly, $030. Quarterly, 0.75. Yearly, 3 00 150. 2 Books per week. 2 " " ^ •« •« NE\VPORT OATERER' Keeps in stock the best Wedding Cakes and Wedding Cosaques. The largest stock of French, English, German and American Novelties, for Public and Private Parties and general use. Also pure choice Candies, Bon Bons, Chocolate, Buiter Scotch and Taffies of our own manufacture' and imported Cakes, Pastry and Buns of every description. Fresh daily. Jellied Meats, Entrees, Oysier Patties, Jellies, Charlotte l.dsse. Trifles, Ice Cream, Etc. We have the largest and most elegant Oyster and Ice Cream Parlors in the City. Also a spacious Dining Hall, with a seating capacity for 150 guests, at ISTETVI^OJEIT'S Caterer and Ice Cream Manufacturer, 180 KING STREET EAST. TELEPHONE NO. 775. ao *i I 1i cups flour, beat well again, lastly the half cup with baking powder, beat again. This will make two layers, nice with jam or frosting. Bake in rather a quick o?en. — S. W. W. A Delicious Layer Cake.-- One cup sugar, one-half cup butter, beat to a cream, one-half cup milk, one and three quarter cups flour, three yolks and one white of eggs, two teaspoons Cleveland baking powder. Bake in three layers. Filling. — One cup white sugar, two tablespoons water, boil together till it strings, then pour into the beaten whites of two eggs and beat till it is creamy, and add one-half cup of chopped raisins and figs, or if preferred use jelly or a lemon filling. — Mrs. C. Y. C. Cream Icing.— White of one egg, add the same bulk of cold water and then stir in confectioners' XXX sugar till thick enough to spread nicely. Flavor with lemon juice. — Mrs. C. Y. C. Lydias " Good Cake."- -One and a-half cups white sugar, one-half cup butter, beat to a cream, three whites of eggs beaten stiff", one cup sweet milk, one pint flour, two teaspoonsful of Cleaveland baking powder, one saltspoon of salt. Flavor with grated lind or extract lemon. Bake in a four quart basin about half an hour in rather quick oven. Use the yolks for another cake made just the same only flavor with vanilla and use a little more milk. — Mrs. C. Y. C. Fruit Cake. — Stir one pound of butter and one pound of brown sugar to a cream, the whites and yolks of ten eggs beaten separately, one pound of flour, two teaspoons of biaking powder, two wine glasses of brandy, and one of wine, two pounds of seeded raisins, two pounds currents, one pound of citron, one quarter pound blanched aknonds. — Mrs. R. H. Filling for Cocoanut Cake.— One cocoanut grated and the milk, one half cup of sweet milk (if dessicated cocoanut is used, one cup of cocoa- nut, three quarters of a cup of milk), one cup of sugar, the yolks of two eggs. Boil slowly until it thickens. — £. M. E. Filling for Lemon Cake. — One large apple grated, one cup sugar, one egg, one large lemon grated. Boil three minutes.— £. M. £. Huckleberry Cake. — One cup butter, three cups sugar, three cups flour, five eggs, one cup sweet milk, one teaspoon soda dissolved in hot water, one teaspoon nutmeg, one cinnamon, one quart ripe, fresh huckle- berries thickly dredged with flour, stir in the berries with a wooden spoon, not to bruise them. Bake in a loaf or cake in a moderate but steady oven until a straw comes out clean from *\\e thickest part. — S. W. W. Ceullers.— Two cups sugar, two well beaten ^s, one cofl'ee cup thin cream, one and - half teaspoons soda, one heaping teaspoon cream of tartar, one teaspoon salt, a pinch of mace and cinnamon. If you have not cream use sweet milk and one tablespoon mdted butter. Knead till smooth, roll out quarter of an inch thick, cut in shapes and boil in lard, salted—Mrs, C. Y. C it jng powder, beat resting. Bake in f cup butter, beat flour, three yolks owder. Bake in I boil together till md beat till it is s, or if preferred Ik of cold water lough to spread gar, one-half cup f, one cup sweet :iDg powder, one non. Bake in a Use the yolks a and use a little 1 of brown sugar utely, one pound i of brandy, and is currents, one Mrs. R. H. md the milk, one e cup of cocoa- he yolks of two one cup sugar, . M. E. igar, three cups dissolved in hot pe, fresh huckle- wooden spoon, rate but steady -S. W. W. coffee cup thin poon cream of If you have ter. Knead till nd boil in lard, Delicious Pound Cake.— Six eggs beaten separately, one pint flour, two cups fine sugar, one cup butter, beaten to a cream, flavor, beat thor- oughly. Bake in a four quart basin about half an hour.— Mrs. C. Y. C. Doughnuts. — Two cups sugar, three eggs, one cup butter-milk, or sour milk (butter-milk is best), one teaspoonful soda dissolved in the n^ilk, one small tablespoon butter, nutmeg. Wmon, four cups tartar, one tea- nces white sugar, oda. Use carra- roii Cvcniy sna kept the better [tree tablespoons quart of flour.— •S Sand Tarts. — Two pounds flour, two pounds sugar, rubbed together, one and one-quarter pounds butter, wet with four eggs, a little salt roll out thin and sprinkle with cinnamon and sugar.— Mrs. L. D. S. Chocolate Icing.— Two whites of eggs, two tablespoonsful sugar, three tablespoousful grated chocolate, one teaspoon vanilla, beat till the chocolate is perfectly soft and smooth.— J. F. Angel Cake.— One gill flour, one and one-half gills sugar, the whites of eleven eggs, one teaspoon cream tartar (just even full), one teaspoon vanilla. Beat the eggs lo a stiff" froth, then add sugar, after sifting twice. Sifl the flour five times and mix the cream tartar in as well. Put a pan in the oven and set your tin on that or it will bake too fast. Bake m a new tin and don't grease. Time, one hour in a slow oven. A very nice and delicate cake.— Mrs. J. C. Filling for Jelly Cake— Fjj^e eggs, two cups sugar, two lemons, a small piece of butter size of an egg ; simmer all together until it thickens and put in a jar until needed. — J. F. LoRNE Icing, — Whites of five eggs, fourteen ounces sugar, a few drops essence lemon, and as much tartaric acid as will lie on the point of a pen- knife. Beat all to a froth, then, if you wish, add a few drops of blue mixed in vinegar to improve the color, and beat a little longer.— J. F. Ribbon Cake. — Two and a-half cups white sugar, one cup butter, one cup milk, four cups flour, four eggs, flavoring to taste, five teaspoonsful baking powder. Bake two sheets of this, and add to the remaining third one large spoon molasses, one cup currents one cup chopped raisins, citron and spice to taste. When baked put together with jelly, with fruit sheet in the middle, and put a light weight on it for ten minutes. Put together while warm. — Mrs. R. H. Soft Gingerbread.— One cup of butter, one cup of sugar to be mixed together, one cup of molasses, in which dissolve a teaspoonful of soda, one cup of milk, three teaspoons ginger, three cups flour, two eggs. Bake half an hour, not too fast at first.— C. Mc. Cup Cake.— One cup of butter, two cups of sugar, three cups of flour, four eggs, cup of sweet milk, three teaspoons baking powder ; flavor to taste.— C. Mc. r s> f , Cup Cake.— One tablespoon of butter, one cup of sugar (light brown), three eggs, one cup of milk, a little salt, two teaspoons of cream tarta;- mixed in the flour, one teaspoon soda dissolved in a dessert spoon of boil- ing water, one teaspoon of vanilla or lemon essence, flour lufficient to thicken. Bake in a pretty quick ovtn. — Mrs. E. Lemon Preserve.— For Cakes.— Quarter pound butter, one pound loaf sugar (or light brown), six eggs, leaving out the whites of two, rind of two lemons minced fine, juice of three lemons Put all in a sauce pan and let it simmer over the fire until it becomes as thick as honey. Keep in ordinary preserve jars.— Mrs. E. 36 PUDDINGS AND PIES. Lemon Pudding.— One-half pound suet, one half pound bread crumbs, one half pound moist sugar, two eggs not beaten, juice and rind of two lemons, grated rind, mix the suet ^nd bread crumbs together, make a hole in the middle, into which put the sugar, lemon juice and eggs, mix, steam three hours. For the sauce — The juice of a lemon and sugar to taste. Stew the lemons which you have used the juice of with a little sugar, and just before sending to table pour the juice of the lemon in to heat suffi- ciently. — M. W. Swiss Pudding. — Grate rind of one lemon into one pint of milk, put in double boiler. Rub together one teacup of flour and four tablespoons of butter, and pour milk over as soon as boiled ; all put together into double boiler and cook for five minutes, stiring during the first two. Beat together 1. yolks of five eggs and three tablespoons of sugar, and stir into the i-iiing mixture, then take off ^d put away to cooL When cold add whites of eggs beaten to a stiff froth, turn into buttered three quart mould and steam fourty minutes. : Sauce for Swiss Pudding. — One half cup butter beaten to a cream, adding gradually one-half cup powdered sugar. When the mixture is light add four tablespoons sherry wine and a cup of cream, a little at a time. When smooth set the bowl containing mixture in a basin of hot water and stir until light and creamy ; a few minutes will ' sufficient. — Mrs. I. A. S. Tapioca and Fruit Pudding.— To two pints of cold water add one teacupful of tapioca, put on the back of the stove where it will be warm but not get hot, and let it remain until soft. It will take from one and a- half to two hours. Then add one large breakfast cup of canned peaches and one of sugar, bake in oven until the tapioca becomes like jelly, allow to cool, then serve with boiled custard. — Mrs. G. A. Y. Washington Pie.— One teacup sugar, half teacup butter, half teacup milk, two teacups flour, one egg, one teaspoon cream tartar, half teaspoon soda, cut through the centre when done, spread with jam or jelly, cover with whipped cream. This is nice for dessert. — Mrs. L. S. Raisin Puffs.— Two eggs, scant one-half cup butter, three teaspoons baking powder, two cups flour, two tablespoons sugar, one cup sweet milk, one cup raisins chopped fine ; steam half an hour in small cups and serve with liquid sauce. — C. G. C. Fig Pudding.— One and a quarter cups bread crumbs, one and a quar- ter cups figs, cut quite small one cup suet, two eggs, three-quarters cup of sugar, three-quarters cup sweet milk, one and a quarter cups flour, one teaspoon soda, two cream tartar, nutmeg, cinnamon and a little salt, pour into a buttered mould and steam one hour and three quarters. — Mrs. B. Plum Pudding.— Suit six ounces ; raisins, six ounces ; bread crumbs, three ounces ; currants, eight ounces ; flour, three ounces ; sugar, four ounces ; three eggs, half pint of milk, half teaspoon salt ; lemon peel and citron, two ounces ; a little nutmeg and cinnamon ; steam in buttered mould. — B. H. s. [ bread crumbs, nd rind of two er, make a hole ggs, mix, steam sugar to taste, little sugar, and in to heat suffi- int of milk, put 3ur tablespoons t together into Urst two. Beat sugar, and stir jL When cold red three quart a cream, adding ure is light add a time. When t water and stir ^rs. 1. A. S. water add one it will be warm rom one and a- canned peaches like jelly, allow ter, half teacup -, half teaspoon 1 or jelly, cover three teaspoons cup sweet milk, cups and serve one and a quar- quarters cup of cups flour, one little salt, pour !rs. — Mrs. B. lunces ; bread ounces ; sugar. It ; lemon peel tam in buttered A TOTAL ECLIPSE. BE ON THE LOOK OUT Fo» the great break in prices at Woods Fair for we have decided to tetotally eclipse all our other great sales. Our first great offering will be aooo Gilt Band Coal Scuttles, made from Gage's best iron, rivited handle, only 35 cts. each, worth $[. Lamp Burners, medium, 7 cts, large Bur- ners 10 cts, usual price 25 cts. The very best lantern made, 65 cts, usual price $1.00. Jewelery, Fancy Baskets, Plush Albums, Plush Boxes, Plush Perfumery Cases, Frames, in Brass and Plush, a good one for 7 cts. and a beauty for 15 cts, in Brass. Mirrors in all sizes. Gilt Mirrors 7 cts. Vases China Ornaments, Cups and Saucers, Glass Ware in hundreds of differeut styles. Musical Instruments, Tin goods, large pieced Dipper, sets. Square Cake Pan, 7 cts. Tea Kettles, Copper Bottoms, 43 cts. Dish Pan, 14 cts. Milk Pan, 7 cts. Hardware Brushes, Brooms, two fine green corn Brooms for 25 cts. worth double the money. Wooden ware, all kinds. A full size Wash Board worth 25 cts, our price 10 cts. Wash Tubs, Mops, Clothes Lines, Lamps, 14, 25, and 50 cts. worth double ihe money. Buttbns, Dolls for the little ones. The finest lines ever imported in the City and so cheap. A dressed Doll, 7 cts each. Knives Forkes, Spoons, Carving Knives, a good one for 35 cts. the very best buck handle for 98 cts. Pipes Brier Root, a good one 10 cts. and a 75 ct. Pipe for 25 cts, with three inch Amber mouth piece. Pocket Knives, a fine line. Glass Chimneys, Flint 4 cts. large size 5 cts. Soap, 7 bars best Electric Soap in the world for 25 cts., 10 bars Ruby Soap 25 cts., this is one of the finest soaps in the market and regularly retails for 8 cts. per bar, our price 10 bars for ae cents. A 3ji lb bar Family Soap for 10 cts., a 10 ounce bar White Cas"- tile or Oatmeal for 7 cts., A fine wrapped cake Oatmeal Skin Soap 5 cts. usual price 14 cts. Babys own Soap 10 cts. Fatherland, 3 cakes in a fine box 10 cts. per box. Rose Boquet, this is a very handsome Box Soap, regularly retailed at 60 cts., our price 28 cts. Eddys celebrated Matches 7 cts per box, 3 doz. best hard wood Clothes Pegs 5 cts. A new importation of Combs, over 100 different styles. See our unbreakable Comb at 14 cts., a great bargain, guaranteed to saw cordwood without breaking. School Books, a full line. Scribbling Books, 100 pages, 3 cts, 200 pages s cts, with each book we give an oil chromo. Copy Books, all numbers 7 cts., 36 Sheets Note Paper 5 cts. Envelopes, 25 for 3 cts. 12 sheets Foolscap for 5 cts. two fine Cedar Lead Pencils for i ct. Rubber Tipped Lead Pencils, five for 5 cts., the best lead pencil in the world, usually sold at 8 and 10 cts each, will be sold this week for three cents. Automatic Pencils 5 cts. Fens, Ink, Mucilage, Glue, Time Books. All kinds of Fishing ^ckle, Hooks, Lines, Floats, Sinkers, Reels. A fine Trolling Spoon 10 cts,, usually sold at 25 and 35 cts. We can enumerate but a very few of the bargains we will offer this week, but come and see for yourselves and you will find our counters loaded with bargains. We are preporsu to supply tuc irudc wUh special jobbing prices. WOODS FAIB, 66 & 68 EIHG STEET WEST, HAMII.TON, ONTARIO. 38 Amber Pudding. — Mix together quarter pound sugar and the same of butter and bread crumbs, add three eggs and three tablespoons marmalade; mix butter and sugar together, then eggs and bread crumbs, and lastly marmalade, put the whole in a mould, cover closely and steam for two hours.— E. J. F. SuBT Pudding. — One-half pound flour, quarter pound suet, one cup sugar, one cup sweet milk, one teaspoon soda, two teaspoons cream tartar, raisins. — L. L. Mince Meat roR Pies. — Six pounds of raisins, three pounds of cur- rants, four pounds sugar, three-quarters pound of mixed peel, one-half pound of suet, two por nds of beef, one pint of brandy, six lemons, one peck of apples, one teaspoonful of salt, spice to taste with, mace, nutmeg, ginger, cinnamon, cloves (a little). Boil in a preserving pan five h -^urs, the brandy to be added when ready to take off the stove.— E. M. E. Derbyshire Pudding. — Two tablespoonsful flour, one pint milk, boil until thick, set it to cool, add three ounces melted butter, quarter pound of sugar, a little salt, the rind of half a lemon grated, half teacupful blanched almonds cut fine, four eggs. Bake and serve cold with icing or jelly on top. — Mrs. W. L. '•}! BiDDLE Pudding. — One pint milk, four tablespoonsful flour, four eggs. Bake twenty minutes. — Mrs. W. L. Frozen Cabinet Pudding.— Greace the mould and sticTc with pitted raisins, fill with sponge cakes soaked in wine, between the sponge cakes put some dry preserves, fill up with custard, with a little isinglass to make it stiff, when you turn it out pour some custard over without isinglass. — Mrs. W. L. Manchester Pudding. — Two eggs, one cup milk, one tablespoonful butter, one cup sugar, two cups flour, two teaspoonsful Dunn's baking powder ; line a deep pie dish with paste, spread with fruit, pour in the mixture and bake forty-five minutes. To be eaten hot with sauce. — K. R. Sauce for Pudding. — One and a-half cups milk, one egg, one tea- spoon corn starch, juice and rind of lemon, boil well and add sugar. — K. R. Cocoanut Pie. — One quart milk, one cocoanut, one teacup of grated bread, six eggs, a little butter, soak the grated cocoanut and bread in part of the milk until warmed through, add remainder of milk and beaten eggs, A 4.- 4. »_ . I 1 u-ir «_ u_... %r.y . ; ic-i-- ; (for one pie) of whites of two eggs, three tablespoons of sugar, spread over the top and brown slightly. — S. H. W. Sponge Pudding. — One cup sugar, three eggs, two andahalfcupsof flour, half cu^^ milk, two teaspoonsful C. B. powder ; steam half an hour. To bie eaten wi^h fruit or sweet sauce. — M. E. G. 1 the same of s marmalade; bs. and lastly team for two uet, one cup cream tartar, )unds of cur- peel, one-half lemons, one lace, nutmeg, ive h ■'urs, the . E. int milk, boil uarter pound alf teacupful with icing or ur, four eggs. k with pitted iponge cakes {lass to make t isinglass. — ablespoonful unn's baking t, pour in the rith sauce.— igg, one tea- add sugar. — up of grated bread in part [ beaten eggs, sugar, spread a- half cups of lalf an hour. »9 Brown Pudding.— Quarter pound beef suet, quarter pound bread- crumbs, quarter pound flour, teacup sultana raisins split open, one of currants, teaspoon of cinnamon, one of ginger, one of nutmeg, half tea- spoon carbonate ioda, four apples minced ; moisten with milk and steam three hours. Sauce for Same. —Water, piece of butter, grated nutmeg, sugar, one tablespoonful white wine vinegar. — Forres. Economical Pudding,— Very cheaj) and suitable for large family and most excellent. Three-quarters of a pound of suet, three-quarters of a pound of raisins, weighed after being stoned, three quarters of a pound of flour, half pint milk, quarter saltspoonful of salt, mince the suet fine, cut your raisins in half, and mix with the salt and flour, moisten the whole with a half pint of milk, stir the mixture thoroughly and tie the pudding in floured cloth, let it boil without ceasing from four to five hours, not less than four and a-half, better five. Excellent.— L. L. Baked Indian Pudding— Two quarts sweet milk, three heaping tablespoons of sifted corn meal, golden syrup to sweeten to taste, one teaspoon ginger, a little salt ; bake four hours ; for three hours stir oc- casionally ; bake slowly. When served put a small bit of butter on each dish.— E. A. W. Queen or Puddings.— One pint of bread crumbs, one quart of milk, one cup of sugar, yolks of four eggs beaten with the grated rind of one lemon, a piece of butter the size of an egg, b .ke until done, whip the whites stiff", add a cup of sugar in which the juice of the lemons has been stirred, spread over the pudding a layer of jelly and then the whiles : bake slightly.— J. K. Grandmother's Pudding.— Eight eggs beat well with yolks and whites together, half a pound of butter, half a pound of white sugar, put them into a saucepan, stir on the fire till it begins to thicken, do not let it boil, take great care that the eggs do not break, stir in a bowl till cool, then add a large cupful of marmalade, pour into a dish lined with paste, put into oven for twenty minutes or half an hour ; let cool. Fig Pudding.— Half pound bread crumbs, half pound figs, six ounces suet, six ounces brown sugar, mince the figs and suet, little salt, two eggs well beaten, nutmeg to taste, boil in a mould four hours Serve with wint sauce. — Mrs. L. D. S. Molasses Pudding.— Beat six eggs lightly, stir into them half pound of flour, three quarters of a pint molasses, quarter pint of cream, half pound melted butter, one teaspoon soda, spices to taste, one wine glass brandy. Bake oae and a-half hours. — Mrs. L. u. S. Boiled Lemon Pudding.— (Most excellent).— Three-quarters of a pound of bread crumbs, half pound beef suet, half pound sifted sugar, four eggs, juice of two lemons, rind of one, boil three hours, mince the suet very fine, mix it with bread crumbs and sugar, press the lemon juice into a cup, strain into your pudding, add eggs after being well whisked, ■'■' 'I I ■r 11 Where to Find It. Corner King and MoHab Streets. Hazell & Son. V Choice English Breakfast Tea, Very Fair " *• •' Extra Blend Coffee, - - - - 6oc. 50c. 40C. For all Scouring Purposes Try rntOS 8t ihs KXTCKSN SOAP. Pure Spices, choice brands of Family Flour and pure Wines and Liquors kept constantly on hand. If you don't see what you want, ask for it, as we keep in stock everything that goes to make up a first-class General Grocery Store. HAZELL & SON, (LATE T, MACP;AY.) Oor. Klliie: and. Iwd:c3^si"b Sts. TELEPHONE 182. HAMILTON. It. s. 3N. - 6oc. - 50c. 40c. OAP. and purt; nd. p in stock s Its. LTON. 3^ ?l!?%"l^K'J''*'""''J^r8'"*'*"" '^^ "°^ •ufficiemly moist, one tea- spoonful baking powder, butter your tin or shape well befoie putting in your pudding ; to sprinkle your shape after it is buttered with brown sugar gives pudding a prettier appearance when turned out. Sauce to be used, one and a-balf teaspoonsful corn siarch, fully half a cup of sugar, rind of walrT°V 1. P"lP °^ ^^^- , ^°" •'^'"°"" •" '"^'K* ^"Pf"' »"d ahalf of water for half an hour, dissolve corn starch in water, pour over it your SngTtTw^^^^^^^^^ """ ^"* '" ^'^"^ p«" ^'' -«-• -»>- Poor Man's Pi;dding.~To one quart new milk add three tablespoons of Carolina rice, a little salt, sugar and flavoring to taste ; wash theVice horoughly before putting into the milk. Bake slowly, stirring frequently. fJuTt -e" a" W ''^'^ *''^*'"" ^^"^^ "^'^^ ''"^ ^^^""^"^ °' preserved Island Pudding -Line pudding dish with white cake, beat yolks of ^IrX^^^'f ''"''. ^»'^P'"; of J^hite sugar, dissolve one tablespoonfu! corn staich in four wine glassfuls of water, adding juice of two lem^s, cook in saucepan set in boiling water, stirring all the time, pour over cake. sprinkle grated cocoanut oyer, beat whites of eggs to a stiff froth with a small cup of sugar ; place in oven a moment to set.— Forres. bakings Jtwr^oK^ ''°"' f" ""'^^ °'.^'"'"T' P"»*«' ^"<* 'hile this is Dakmg take two tablespoons of corn starch, wet with a little cold water. Wnf ""■ TZ^^" \ '^"P °^ ''°."'"8 water and the grated rind of one hZ oL^^i r ^)^ ^^""^ ^^ ^°" ^'" ^'^»'' ''^•"•"g »» the time, when done add the yolki of two eggs, three-quarters of a cup of sugar and the Jw^S® T® ^'"^" ' "J?^*.^ ^^'^ "" '**« P*''*^ ^"d ^:overwith the whites of two eggs beaten to a stiff froth and sweetened to taste ; place in the oven for a minute or two to brown a little.— Mrs. E. > v ^ ^" ^ne oven cI.v^h'''^'' JONATHAN.-Fill a pudding dish about half full with thinly- sliced sour apples, cover with a crust made of a pint of milk, two eggs, one cup of sugar, butter size of an egg. three teaspoons of baking powder some grated nutmeg; bake a nice brown, and if fbr tea, turn upside down a few^mbites -b"h ' ^"^ '"^'"" °" *°^ *"*^ '**"'" ^° *^® °''*" ^°' of ?h?.!!w!.''° P^^.^^'^G— 0°e quart milk, four eggs, (leave out the whites of three), three tablespoons of sugar, two tablespoons of corn starch, one cup of cocoanut and a little salt ; put the milk in a farina kettle to si:ald, TrLinaS 'a/^u^ ""'''' ^^** ^^^ *«g» *"<^ ""B" ^""^ »tir all into the scalding milk, add the cocoanut. and pour the whole into a pudding dish • whip tne three whites dry wilh three tablespoons of sugar and flavEr wi.h hoTorcold-Mr«T^r °''^' ^^^ P"***''"^ *"*^ ^'^^ * ''«*'^ '''°^"- ^at nr.t^'^i'' Baxter PuDDiNG.-One pint scalded milk, six tablespoonsful flour, three eggs.— Mrs. L. D. S. *^ r^l^tZT'''''''' P"^»'^G.-Whites of six eggs beaten stiff, one cup of powdered suga^, butter size of an egg, melted, two cups of (lour, thr« cupa of milk, scalded. L. D. S. St Bake in a quick oven and eat with sauce.— Mrt. Orange Pudding.— Four sweet oranges, peeled and picked lo pieces and put in a deep pudding dish with two small cups of sugar. Put one quiirt of milk, the yolks of three eggs and two dessert spoons- ful of cornstarch on to boil. Take off, cool it and pour it on the oranges. Then beat the whites to a stiff froth, add a little sugar and essence of lem- on, put it over the pudding and place it in the oven until it is of a light brown color.— Mrs. R. H. Canary Pudding.— The weight of three eggs in sugar and butier, the weight of two eggs in flour, the rind of one small lemon. Melt the butter to a liquid state, but do not allow it to oil. Stir this to the sugar and finely-minced lemon peel, and gradually stir in the flour, keeping the mixture well stirred. Whisk the eggs, add these to the pud- ding, beat all the ingredients till thoroughly blended, put in buttered mould and boil for an hour. Serve with sweet sauce. — L. L. Bake Well Pudding.— Two eggs, one cup of sugar, one tablespoon- ful of butter, three quarters cup of milk, two cups of fiour, two teaspoons Dunn's baking powder. Beat five minutes, bake in a deep dish lined with paste and a layer of jam. To be eaten hot. Sauce for Bake Well Pudding.— One and one-half cups milk, one teaspoon of butter, one egg, half cup sugar, two teaspoons corn starch, one lemon, grated. Boil the milk and starch iogether, wheh nearly cook- ed mix all together. Railway Pudding.— One teacup granulated sugar, one tea cup flour, one ounce butter, one desert spoon of baking powder, three eggs, a few drops of essence of almonds, one small cup of milk. Grease a cake tin with the ounce of butter, mix the flour, sugar and baking powder in a bowl, mix the eggs in another bowl with the milk and flavoring. Stir all quickly together and pour into a shallow tin. Bake in a quick oven ten minutes. This pudding should be put in the oven immediately after being mixed. — Miss Dodds. Cocoanut Pudding,— Excellent.— Half pound grated cocoanut, one cup stale sponge cake, crumbed, one cup sugar, one large cup rich milk, six eggs, two teaspoonsful of vanilla essence. Cream the butter aud sugar, add bealcn yolks, mix well and stir in the cocoanut. Add milk, cake crumbs and flavoring last, and stir in the whites of three eggs. Whip the remaining three whites stiff with three tablespoonsful of powdered sugar and flavor with vanilla. Before taking the pudding from the oven spread the meringe over the top. Before the meringe is put on the pudding it is baked in the oven half tn hour.— L. L. luce. — Mrt. ed lo pieces isert spoons- the oranges. :nce of lem- of a light and butier, . Stir this in the flour, to the pud- in buttered tablespoon - 9 teaspoons 1 lined with cups milk, ;orn starch, early cook- B cup flour, iggs, a few sugar and e milk and Bake in ifter being oanut, one rich milk, aud sugar, ofiiik, cake Whip the ered sugar ^en spread dding it is 33 Ginger Puddikg.— One teacup suet, one cup bread crumbs, one cup of milk, one cup molasses, one tablespoon oi ginger, one tablespoon sugar, one teaspoon baking soda, flour enough to make a nic« ..er. To be used with sauce.— E. M. Cabinet Pudding —Three ounces raisins, four eggs, peel of a lemon grated, one pint rilk, slices of bread md butter, sugar to taste. • Stone the raisins (best) and ar ngc them over the inside of a but- tered pudding basin, then nearly fill the basin with slices of bread and butter, crust cut off", sprinkle grated lemon peel over each slice, add eggs beaten to milk, sweeten to taste and pour over bread and butter. Let stand for quarter of an hour, then tie floured cloth over pudding. Boil one hour and serve with C. P. sauce. Cabinet Pudding Sauce.— Yolks of two eggs, two tablespoons of powdered sugar, four or five spoonsful of white wine ; well beat the yolks and mix with sugar and wine ; simmer over a slow fire for a few minutes ; stir constantly ; pour around pudding.— B. H. Westbourne Pudding.— Half pound suet, half pound flour, quarter pound bread crumbs, two tumblers of plumb jam, one teacup of milk, half teacup sugar, one teaspoonful of sail, one teaspoon of baking soda. Boil three hours. Sauce.— Half pint boiling water poured on half a pot ot red currant jelly.— Miss T. Toronto. FANCY DISHES FOR DESSERT. jBLLv Oranges.— Twelve fine deep colored oranges, one package Coxes gelatine dissolved in one cup cold water, three cups white sugar, juice of the oranges and grated rind of three, two cups boiling water quarter teaspoonful cinnamon. Soak the gelatine three hours in the cup of cold water. Cut from the top of each orange a round piece, leaving a hole just large enough to admit the bowl of a small spoon, or the handle of a larger. The smaller the orifice the better your dish will look. Clean out every bit of the pulp very carefully, so as not to tear the edges of the hole. Scrape the inner skin from the sides with your forefinger, and when the oranges are emptied lay them in cold water, while you make the jelly. Strain the juice and grated peel through coarse, thin muslin over the sugar, squeezing rather hard to get the coloring matter. Stir this until it is a thick syrup, and add the spice. Pour the boiling water uoon the soaked ffelatino • sHr n«Ar th^ fire until well dissolved; add the juice and sugar, stir all together and strain through a flannel bag into a pitcher, not shaking or squeezing it. lest It should be cloudy. Wipe off" the outside of the oranges, set them close together m a dish, the open ends uppermost, and fill very full with the warm jelly, as it will shrink in cooling. Set away in a cold place where there is no dust. Next day cut each in half with a sharp penknifCj taking A FEW OF SEWELL'S SPECIALTIES Which are actually necessary in order to obtain PERFECT satisfaction in using the excellent RECEIPTS contained in this VALUABLE BOOK. Use Sewell's Italian Baking: Pow- der, now before the public over seventeen years. We hare received most FLATTERING TESTIMONIALS from all the LEADING ESTABLISHMENTS in our City, besides endless numbers from PRIVATE FAMILIES, wholspeak of it in the HIGHEST TERMS. PURE. HEALTHY. QUICK ACTIHC. ECOHOMICAL » ♦ «- We import the finest ((uality of Italian Maccaroni, Vermicelli, Italian Paste, Nouilles, Etc., that is brought to this country. Try them and see what grand results you will obtain. ^«» Always in stock a fine assortment of Thorn Smith's, (London, Eng.,) Fish Papers, Ham Clips, Pink and White Ham Frills, Dish Paper, Paper Ice Cups, Fruit Cases, Gold and Silver Cake Bands, also Cosaques and Bon-Bons, in great vaiiety. -••♦- White and Pink Icing Sugars, Pink Sand Sti^ar, Pis-Tachio Nuts, Blanched Almonds, Etc., Etc. ITALIAN WAREHOUSE. SEWELL BROS. THE WENTWDRTH WAREHDUBE. 39 McNab Street North. We have just now one of the largest and best assorted stocks of STAPLE AND FANCY GROCERIES in the City. We would direct special attention to our great values in WE WILL GUARANTEE SATISFACTION. BUUER, EGGS AND CHEESE, WHOLESALE AND RETAIL, It is a well-known fact that we lead the trade in this City for No. i Butter. NEW FRUITS ARRIVING TO-DAY. If you want the best Baking Powder in the World, try the Gold Dust. TELEPHONE NO. 91. Oi H. r»B3HIBIlxElS. lRFECT ained in [ng: Pow- Wt hare from all , besides ;speak of lian Paste, grand results Eng.,) Fish ir Ice Cups, )ns, in great chio Nuts, . BROS. lUBE. :ks of RIES RETAIL i. I Butter. >ld Dust. 35 care to sever the skin all round before cutting into the jelly. If neatly divided the rich amber jelly will be a fair counterfeit of the orange pulp. Pile in a glass dish, with green leaves around, as you would the reel fruit This is a beautiful and delicious dish, and easily made. — M. M. F. Gatean de Pommes. — Boil in a pint of water one and a-half pounds of loaf sugar till it becomes a rich syrup. Weigh two pounds of apples after they have been peeled, cored and cut small, boil them in the syrup with the grated peel and juice of a lemon till they are reduced to a pulp ; put in a mould. The. following day serve it turned in a glass with custard. —Mrs. R. H. Spanish Cream, — One pint of milk set in a kettle of hot water to boil. Dissolve nearly half box (small) gelatine in a little milk, then add to the whole the yolks of three eggs and one cup of sugar ; boil, flavor with vanilla. Remove from fire and stir in the whites very well beaten. Pour in a mould to cool. — Mrs. R. H. Charlotte de Russe. — Butter the tin dish well, then line sides and bottom with " lady fingers " or light sponge cake ; soak one box of gela- tine in a little milk, whip one cup of cream into a froth, add to the cream two cups of sugar, then if gelatine is not dissolved put it on the fire a minute and when cold put into the cream, add the whites of three eggs and two teaspoons of vanilla and pour into the mould. Set in a cool place.— L. F. Charlotte Russe. — One pint of cream, four tablespoonsful sheny wine, one teaspoonful vanilla essence, one teacup granulated or powdered sugar, half box gelatine, one-quarter lady fingers. Trim your lady fingers, and line your mould, after having joined them together with white of egg. Whip the cream until light, add sugar, wine and essence. Put the gelatine in a bowl with a little hot milk to melt, and when melted add drop by drop to the cream, stirring all the time. Pour the mixture into mould and set in a cool place to firm. If the lady fingers in mould are not quite firmly closed together, put the mould in the oven for a few minutes to set. — E. M. Jelly. — One shilling package of gelatine ; if the jelly stands two days before being used this will be enough ; if only one a little more may be put in, especially if the weather be warm ; pour on it three-quarters of a pint of cold water, after waiting ten minutes add three-quarters of a pint boiling water. When the gelatine is dissolved add one and a-half pints of sherry wine, one large or two small lemons, half pound of white sugar and the whites of two eggs well oeaten, stir the eggs in briskly, bring it gradually just to the boiling point, take off and allow it to stand a minute or so before straining, return to the bag a few times the first portion of it till it runs clear. Half native wine and half sheny makes it a pretty color, but if all sherry is used it may be darkened by a little burnt sugar if preferred.— Mrs. F. Telephone 610. Telephone 610. B. B. & WH. J. BALLENTINE, DEALERS IN WINES AND LIQUORS. No. gy and gg James Street Souths HAMILTON, ONTARIO. Sole Agents for Wilson's Belfast Ginger Ale. Butter and Eggs a Specialty. GOODS DELIVERED TO ANY PART OF THE CITY, Best Brands of Pastry Flour Al- ways ON Hand. SPECIAL ATTENTION TO TELEPHONE ORDERS. 610. INE, 31/V^ ii ! Lemon Jelly. — Pour one pint boiling water on hal box gelatine, add juice of one lemon, two cups sugar when nearly cold, strain it, add the whites of three eggs beaten stiff, then beat all well together and pour into a mould ; take yolks, one pint of milk, one teaspoon corn starch and make like soft custard ; vvhen the shape is cold pour custard over it. — E. J. F. Orange Souffle. — Peel and slice six oranges, place in a deep glass dish a layer of oranges, then one of sugar, alternately, until all the oranges are used ; set aside for two hours ; make a soft boiled custard of the yoiks of three eggs, one pint of milk, sugar to taste ; flavor with grated orange peel, pour over oranges when cool. Icing. — Beat whites of two eggs to a stiff froth and sweeten.- A. V. -Mrs. U^A, 3r Ale. ilty. rv. R Al- PRESERVED FRUITS. Vegetable Marrow Preserve.— Take one large marrow, peel and core It, cut mto over night. large pieces, sift some sugar over it and allow to stand RDBRS. In the morning cut the marrow into pieces an inch or more thick, put into preserving pan with one ounce whole ginger bruised, quartei: ounce of Cayenne pods (tied in muslin bag), the rind and juice of two lemons. Boil for twenty minutes, or until the marrow is perfectly clear. — L. L. Brandied Peaches or Pears, Very Nice. — Four pounds of fruit, four pounds of sugar, one pint best white brandy. Make a syrup of the sugar and a quart of pure water. Let them come to x boil, then put the pared fruit iiito it, and let it boil for five minutes. Having removed the fruit carefully with a perforated ladle, let the syrup boil fifteen minutes longer, or until it thickens well. Lastly, add the brandy, and then take the kettle at once from the fire. Pour the hot syrup over the fruit, put in glass bottles with wide mouths, and seal up tight. If, after taking the fruit from the fire the first time, a reddish liquor oozes from it, drain this off before adding the clear syrup. — ^Mrs. R. H. Bitter Orange Marmalade, — Take one dozen and a half oranges and four lemons, cut them in two, take out the insides and boil the skins till soft enough for a pin's head to go easily through ; meantime carefully separate the pulp from fibres and seeds, putting them into one quart of cold water, which strain off when required for boiling ; cut the skins (when boiled enough) into visionary slices, throwing away the soft inside scooped out with a spoon ; now take the quart of water strained, and one pint of the boiling bitter water and add to these the pulp and slices along with one pound of sugar. For the cold water, one pound and a-half of sugar for each pound of fruit ; boil steadily for half an hour. Be sure to tiUce the top off carefully as some of the pulp resembles chaff. One dozen and a- half oranges, weighing about five pounds, four lemons, one quart cold water, one pint bitter water, eight pounds sugar.— E. M. T. Orange Marmalade.— Nine bitter oranges, three sweet, four lemons, cut across the grain in the thinnest possible slices, take out the seeds and my the slices m four quarts of cold water for thirty six hours, then boil qulc^-ly for two hours, add eight pounds of sugar and boil again for two hours or until it jellies.— C. B. W. Orange Marmalade.— Three lemons and fifteen oranges, (sweet), cut very fine and soak twelve hours in four quarts water, boil two and a- ha^ hours, then add nine pounds white sugar and boil an hour longer.— J. t. PICKLES. Cucumber Pickles.— For Six Hundred small pickles, make a brine s.rong enough to bear up an egg and pour over them hot, let them stand iwenty-four hours, pour oflF, rinse and dry the pickles. Take vinegar en- ough to cover them, add one ounce of alum and pour over them hot and let stand again twenty-four hours. Pour off, take fresh vinegar heat with one-half pint white mustard seed, one tablespoon cloves, one ounce celery seed, ciannamon and a little horse radish, a piece of green ginger, four green peppers, pour hot on the pickles.— S. W. W. & e ^ Pickled Peaches.— Four pounds sugar to one pint of vinegar, boil with spices to a syrup, then pour over peaches and let stand till next day. pour off syrup, add little more sugar, boil and pour over peaches unti heated through. —Mrs. G. M. ^^ r East India PiCKLKs.-One half peck of sliced green tomatoes, one halt peck s iced white onions, twenty-five small cucumbers, two cauli- nowers cat In small pieces, sprinkle salt over these plentifully, let stand twenty.i:»ur hours and then drain well. Mix one half cup of grated horse- radish rcoi; with half an ounce of turmeric, half an ounce each of ground cinnamon and cloves, one ounce ground pepper, one pint ground mustard seed, one pint of brown sugar, two bunches chopped celery ; put this mixture into a porcelain kettle in layers with the vegetables, cover with cold cider vmegar and boil slowly for two hours. The turmeric gives the pickles the yellow color peculiar to East India pickles, and in taste and appearance they cannot be distinguished from the genuine.— Mrs. E. Z. Tomato Catsup.— One bushel of tomatoes, boil till soft, squeeze through a sieve, add half a gallon of vinegar, one pint and a-half of salt, two ounces cloves, one-quarter pound allspice, one-half tablespoonful of Cayenne pepper, three tablespoonsful black pepper, five heads of garlic, skin and cut fine, mix all together, boil till reduced one half. Spices all ground except black pepper. This catsup will not ferment when opened. — Mrs. III. Z. CHOw-CHOw.r— Three hundred small cucumbers, eight large green peppers, three small heads cauliflower, two quarts small onions, one root of horse-radish. Put this mixture in a brine until next day. Take out and drain three hours, then sprinkle in a quarter pound each of black and white mustard seed. four lemons, le seeds and rs, then boil ain for two ;es, (sweet), I two and a- ar longer. — ike a brine them stand vinegar en- im hot and r heat with Lince celery inger, four inegar, boil 11 next day, aches until latoeS; one two cauli- ^ let stand ated horse- of ground d mustard ; put this r with cold gives the 1 taste and •s. E. Z. t, squeeze alf of salt, poonful of I of garlic, Spices all n opened. rge green , one root Take out 1 of black For the dressing take two gallons of vinegar, one teaspoonful of Cayenne pepper, one-half ounce termeric powder, a quarter pound of white ground pepper, scald this and pour while hot over the pickles : when cold add half pmt prepared mustard. Slice the horseradish, divide the cauliflower, and do not use any but small cucumbers and leave them whole.— Mrs. R. H. Tomato Catsup— will keep for years.-BoII half a bushel of tomatoes until soft, force them through a fine sieve, add one quart vinegar and half pmt salt ; put two ounces whole cloves, two ounces whole all- spice, one tablespoonful black pepper, half ounce Cayenne pepper, six onions together m a muslin bag. Boil all together for three hours. Bottle when cold.— Mrs. R. H. Spiced Plums.— One peck plums, one and a-half pints vinegar, ten pounds sugar, two tablespoons ground cloves, two tablespoons ground all- spice ; stone the plums, allow the vinegar to dissolve the sugar, when it boils put m the p'-mis. Boil from one and a-half to two hours, stirring very often. After it has cooled one hour put in the spices.— Mrs.!. A. S. Ripe Tomatoes —One peck ripe tomatoes, one quart onions cut fine, one pint vinegar, one pound brown sugar, one ounce each of mustard, allspice and cloves, three red peppers, salt to taste. Boil two and a-half hours. — S. W. W. Chili Sauce.— Peel and cut in pieces nine large tomatoes and four onions, add four cups vinegar, one pound sugar and spice, salt, pepper, allspice, and a little ginger and nurmeg. Stew it for one hour. Chili Sauce —Thirty large ripe tom^itoes, four red peppers, eight onions, two teacups good vinegar, three tablespoons salt, two teacups sugar; chop onions and peppers, slice tomatoes after peeling, boil together one hour, then add vinegar sugar and salt and boil a few minutes loiiger.— Governor Sauce,— Slice one peck of green tomatoes, sprinkle a cup of salt over them and let them stand until next morning. Drain off the liquor and put the tomatoes in a preserving pan, cover with vinegar, add one cup brown sugar, one cup ot grated horse-radish, four large onions and SIX green peppers chopped fine, one teaspoonful each of cloves, cin- namon, allspice, white pepper, simmer until soft and keep air ticht — E M. E. r o . rake unc peck of tomatoes and six red peppers. boil one hour, then strain through a colauder. To this add one and three! quarters ounces black pepper, one ounce ground allspice, one-half ounce ground cloves, two onions chopped fine, salt to taste ; when boiled to a proper consistence add quarter pound mustard, and, if liked, half pint of vmegar, then boil all together. A little curry powder is an improvement, and It IS just as good without vinegar.— Mrs. C. S. / / CANDIES. BuiTER Scotch.— One cup sugar, half-cup of water, one teaspoonful Of Vinegar, buttet size of a walnut. Put the sugar and water in a kettle to boil, add the butter and vinegar and let all boil twenty or thirty minutes, when done add flavoring, if desired (vanilla is best), and pour into enough buttered tins to have the candy not more than one-fourth of an inch thick, and when partly cold mark off into butter scotch strips,— B. H. Walnut Creams.— White of an egg, cold water,, powdered sugar, vanilla, make the cream same as for chocolate creams, but mould into balls instead of cone shaped forms ; have ready a quantity of nice english walnuts, which should have been cracked so carefully that the meats will be entirely whole, do not set the balls away to cool, but press two halves of the walnuts on two opposite sides of each ball while warm. Chocolate Creams— White of an egg, cold water, powdered white sugar, vanilla ; beat in a bowl the white of one or more eggs, (according to the quantity of cant, /ou desire), and add to it an equal amount of cold water; add to this enough very fine powdered confectioners' sugar to form a mixture stiff enough to mould into cone shaped forms ; set them on waxed paper away to harden, and when ready cover with chocolate (which should have been broken into pieces and melted in a basin set in hot water), by dropping in the cream balls and turning them over until they are thoroughly covered, fish them out with a long pin.— B. H. Chocolate Caramel.— Half pound chocolate, one cup molasses, one and a-half cups sugar, butter size of walnut, one cup boiled milk Boil until It hardens in water.— Mrs. L. D. S. Sugar Candy.— Three cups sugar, one cup hot water, half cup of vinegar, three-quarters teaspoon cream of tartar ; worked and spread out thm. — Mrs. L. D. S. Russian TAFrv— One teacupful of cream, one and three-quarter pounds soft white sugar, two teaspoonsful vanilla ; Boii from half to three-quarters of an hour.— E. T. CocoANUT Tablet.— Two pounds white sugar, four ounces grated cocoanut, half teacupful water or milk of nut ; put on the sugar with the water, stir to a good boil and boil one minute, let it settle and skim, then boU till ready, when nearly so put in the cocoa and stir.— E. T. Cheese Omelet. -One cup milk, two eggs, pepper, salt and a Uttle butter, cover bottom of dish with grated cheese and bake in a hot oven for at least twenty minutes. Bake like a custard.— Mrs. James C. 41 y^%r le teaspoonful in a kettle to lirty minutes, r into enough m inch thick, H. rdered sugar, mould into ' nice english le meats will s two halves wdered white I, (according il amount of lers' sugar to IS ; set them th chocolate basin set in n over until B. H. ip molasses, boiled milk half cup of spread out hree-quarter om half to aces grated ;ar with the 1 skim, then and a little I hot oven C. Cheese OMELEx.-One cup bread crumbs'*lfery dry and fine two scant cups of milk, fresh, half pound of dry old cheese grated? three e«s whipped very light, one small tablespoonful melted bStter, pepper and salt apmchofsoda disolved in hot water and stirred into'^TemiUc soak the crumbs m the milk, beat into these the eggs, butter seaso^ na and lastly the cheese, butter a baking dish and poS ^nto it strew S^ £rlTer^e°aVot:::LSrltY;" "^'" ' ^"'^' °^^'^' ^"^^ ^^"^^'^ Esthetic Eggs.— Boil hard six fresh eggs, take shells off carffniw put eggs in cold water a few minutes to prefln't burning blue, cut each egg m half cut little off the end of each to make them stand fi'm i^i ''^'^/°''^s m a bowl and mash smoothly with a little cream or but S' add half as much stale bread, mix with chopped p 'sley%inegTr saU and mustard, add nutmeg if preferred, {/ ^MnZn'sno^ aLmTr^^;^^^^^ the m.x.ura into the cavity of the egg. filling it up high to loonkracorns garnish with parsely or celery and serve on lettuce leaves let it holi't'ln h.r^''^ ''"• ^ ""'^^ '"'"'• ^""''' ^'^'■^'^e" *5'h corn starch, let It boil well before pouring over the acorns. Serve at once • the eeas may be prepared m the morning for tea. This sauce is very hot warms them sufficiently. A very pretty dish.— Mrs. R. H. Egg Nests on ToAST.-For six r-sts use half a-dozen eggs half a teaspoonful of salt, one tablespoonful . d a half of butter anfsx smaU pieces of toast. Separate the two parts of the eggs, putting the whitesTnto a bowl and keeping the yolks whole by letting them remfin in the ha f shells until the time comes for using them. Put the salt .'•"•« of a- hour for each pound of ducj„"gx:T:en^^vf[rfiTs„r" '•""■ ^p*^ "■'*=•>- Veal and while meats require longer lime than beef or mutton. wa.erfX-bo'SS'gToralet minut!^ flVlT 2'™".^^ P"' '" "-""8 to rimmer. Meat to be iTad^SMn J ^ f "" ''»* '"^ allowed All meau while boilbg rhS/^rcaJSylffm^ P"' """ "'" "'"• .llow^oltatrumSVnder" aS oSe h^'f ""•,"«■" J° "■= "»"■ '"» from twenty to thirty minutes. °" ''' ' "*'«' f""'' Chickens thoroughly whileboii;;!"'"""' '' """ ''°' '"'" "P'" *"" '"" ^n-""* of fish,ldtoil r' pSf. "'"• ""°** ""•"' "*"' ■""■"'« 'o ^x^h PO"»d ing porn:'lhe*,re°.hen3; t seJv ™'"' """ ""^ "^ -^'d boil- Vinegar and salt added to the water i, an improvement -ith rSX «U aSej"""" "' """""" """•I" •« P"' in boiling water «.d n-« S;Td!!ng"'?Prh'rbc2lSi"'iSSP''' ™ '" ^'«°« ~'" out of the pot dip it imo a basii of ™h »..P ''L"8J »' =«>" »» " «mes no. adhere to it. Time • from ^hree "tlf fZ W *' ** " ""'»"' ""> ThisSnT^^rt^tdTdte .?a"i"'"'""r'if '"'""^ l-ot. seconds if it gets (irm and ad=fra„ •. ■^" P'"* "' bread for a few .«d Should A puce's ^Slfottl Sp"r '4 l^^it^Lf^^^^ '" — — — * _ -^WEIGHTB AND MEASURES.^ Two cups of sifted flour weighs. . One Dmt of sHi/^A flr.iir -.-:~L_ One nmmH One pmt of white sugar weighs. ^°® pound. Two tablespoons of liquid. . . ^'^^ pound. Eight teaspoons of liquid. . . . , * ^^^ ounce. One gill of liquid ^'^^ ounce. One pint of liquid : ^o"' ounces. Sixteen ounces. PAGE. Breakfast and Supper Dishes ' 12 Cakes 18 Candies -. 40 Eggs 40 Fish ^ Fancy Dishes for Dessert Meats 6 Miscellaneous 4a Puddings and Pies , Preserved Fruits Pickles ^l • 38 Rules for Roasting, Boiling, Baking, etc 4, Sauces : II Soups Salads 17 Weights and Measures 4S Vlwayv .^^i ?ANCY D o be found STA] Cottons, '. ings, Table ] Ducks, Drill FANCY ' This beini iepartments iortment will In Silks, fforth, represi In this ■■■ .RKerr&Co. 34 KING STREET WEST, ' Uways _'p on hand one of the best assorted stocks of STAPLF and ^ANCY PRY GOODS. MILLINERY. MANTLES and COSTUMES [o be found in Western Ontario. " «♦'» STAPLE GOODS. Cottons, Prints. Sheetings, Shirt- ings, Table Linens, Towels, Denims lOucks, Drills, Etc, Etc. FANCY DRESS COODS. This being one of the principal iepartments in the house, the as- sortment will be found splendid. DEPARTMENTS. HOSIERY and GLOVES. Rouillon Kid Gloves in a, 3, 4, and 6 Buttons. Gent's Kid Gloves. Ladif V and Gents' Hosiery and Underclothing in variety. Ribbons, Laces. &c., &c. Smallwares in great variety. SILKS AND VELVETS. In Silks. Satins, and Velvets we keep a stock of over lo.oco dollars Morth, representing every new idea as they appear in the French Markets. MILLINERY. lour ^t t:^^' " "' " acknowledged authority in Hamilton. DRESSMAKING. In this department we acknowledee no annerJnr /^»i„ «-=*_.._. lainds eoaployed. " ' ""' MANTLES. by experts of known abiUty. Try us for your mantles. "*»»8«» ROBERTxDUNGANx&xGO.J*' ZoT. ^ames and :?vi:arlcet Streets, ''■' HA«tLTON. ♦ ♦ Ontario. 5 ■ ' . i Books. Standard and Miscellaneous Books, Maga- zines, etc., Bibles, Prayer Books, Hymn Books J School and College Text Books. Stationery, staple, Commercial and General Sta- \ tionery, School Stationery, etc. , L 1^ Account Books. We manufacture every descrip. tion of Account Books, Memorandum Books, Pass Books, etc. I Importers of Photograph Albums, Autograph Album. Wallets, rocket Books, Purses, Ladies' ani Gents' Card Cases, Velvet Photo, Frames, etc. Wall Papers. Our stock of Wall Papers, Dade S Decorations and Borders is the largest and best | selected in the Province. *'