CIHM Microfiche Series (Monographs) ICMH Collection de microfiches (monographies) I Canadian Institute for Historical Microroproductions / Institut canadien d» microreproductions historiques Technical and Bibliographic Notes / Notes techniques et bibliographiques The Insiiiute has attempted to obtain the best oiigmal copy available for filming. Features of this copy which may be bibliographically unique, which may alter any of the images in the reproduction, or which may significantly change the usual method of filming are checked below. / Coloured covers / Couverture de couleur Covers damaged / Couverture endommag6e □ Covers restored and/or laminated / Couverture restaur^e et/ou pellicul^e I Cover title missing / Le titre de couverture manque I I Coloured maps / Cartes g6ographiques en couleur D D D D D D Coloured ink (i.e. other than blue or black) / Encre de couleur (i.e. autre que bleue ou noire) □ Coloured plates and/or illustrations / Pi£ Planches et/ou illustrations en couleur Bound with other material / Reli6 avec d'autres documents Only edition available / Seule edition disponible Tight binding may cause shadows or distortion along Interior margin / La reliure serr6e peut causer de I'ombre ou de la distorsion le long de la marge int^rieure. Blank leaves added during restorations may appear within the text. Whenever possible, these have been omitted from filming / Use peut que certaines pages blanches ajout^es lors d'une restauration apparaissent dans le texte, mais, lorsque cela ^tait possible, ces pages n'ont pas 6t6 film6es. Additional comments / Commentaires suppl6mentaires: This item is filmed at the reduction ratio checked below / Ce document est film^ au taux de reduction indiquA ci-dessous. L'Institut a microfilme le meilleur exemplaire qu'il iu' a ete possible de se procurer. Les details de cet exem- plaire qui sont peut-etre uniques du point de vue bibli- ographique, qui peuvent modifier une image reproduite, ou qui peuvent exiger une modification dans la m^tho- de normale de filmage sont indiques ci-dessous. Coloured pages / Pages de couleur \\/\ Pages damaged / Pages endomm.ag^es □ Pages restored and/or laminated / Pages rcstaurees et/ou pellicul^es Pages discoloured, stained or foxed / Pages d6color6es, tachet6es ou piqu6es Pages detached / Pages d6tach6es [ I Showthrough / Transparence Quality of print varies / Oualit^ in^gale de I'impression Includes supplementary material / Comprend du materiel suppl6mentaire Pages wholly or partially obscured by errata slips, tissues, etc., have been refilmed to ensure the best possible image / Les pages totalement ou partiellement obscurcies par un feuillet d'errata, une pelure, etc., ont 6t6 film^es a nouveau de fa^on a obtenir la meilleure image possible. Opposing pages with varying colouration or discolourations are filmed twice to ensure the best possible image / Les pages s'opposant ayant des colorations variables ou des decolorations sont film6es deux fois afin d'obtenir la meilleure image possible. D D D lOx 14x 18x 22x 26x 30x (/ 12x 16x 20x 24x 38x 32x The copy film«d h«r« has b—n raproducad thanks to tha ganarosity of: L'axamplaira filmi fut raproduit grtca k la ginArosit* da: Private Collection Collection privee Tha imagas appaaring hara ara tha bast quality possibia considaring tha condition and lagibility of tha original copy and in liaaping with tha filming contract spacificationa. Original copias in printod papar covars ara fllmod baginning with tha front covar and anding on tha last paga with a printad or illustratad impraa- sion, or tha back covar whan appropriata. All othar original copias ara filmad baginning on tha first paga with a printad or illustratad impraa- sion, and anding on tha last paga with a printad or illustratad imprassion. Las imagas suivantas ont Ati raproduitas avac la plus grand soin, compta tanu da la condition et da la nanat« da I'axampiaira film*, at an conformity avac las conditions du contrat da filmaga. Las axamplairas originaux dont la couvartura an papiar ast ImprimAa sont film^s an commancant oar la pramiar plat at an tarminant soit par la darniira paga qui comporta una amprainta d'imprassion ou d'illustration, soit par la sacond plat, salon la cas. Tous las autras axamplairat originaux sont filmAs an commandant par la pramiAra paga qui comporta una amprainta d'imprassion ou d'illustration at an tarminant par la darniira paga qui comporta una taila amprainta. Tha last racordad frama on aach microficha shall contain tha symbol -h^ (moaning "CON- TINUED"). or tha symbol V (moaning "END"), whichavar applias. Un das symbolas suivants spparaitra sur la darniira imaga da chaqua microficha. salon la cas: la symbols -^> signifia 'A SUIVRE". la symbols ▼ si'^nifia "FIN". Maps, platas, charts, ate. may ba filmad at diffarant raduction ratios. Thosa too larga to ba antiraly inciudad in ona axposura ara filmad baginning in tha uppar laft hand cornar. laft to right and top to bottom, as many framas as raquirad. Tha following diagrams illustrata tha mathod: Las cartas, planchas. tablaaux. ate . pauvant etra filmAs A das taux da reduction diffirents. Lorsqua la documant ast trop grand pour dtre raproduit mn un saul clich*. il ast film* * partir da I'angia supiriaur gaucha, da gaucha * droite. at da haut an bas. an pranant la nombra d'imagaa nAcassaira. Las diagrammas suivants illustrant la mithoda. 1 2 3 1 2 3 4 5 6 MICROCOPY RESOLUTION TEST CHART (ANSI and ISO TEST CHART No. 2) 1.0 I.I Ho lit 2.8 u 3.2 3.6 4.0 2.5 12.2 2.0 1.8 ^ APPLIED IM/1GE Inc 165,1 East Main Slrwl Rochester, New York 14609 (716) 482 - 0300 - Phone (716) 288-5989 -Fox USA '.r\ Hoffman intemaiLiona^ le. Bridig Oritano. INDEX. PAGE. Apple Fritters 7 Banana " 28 Beef Tea- 27 Beef a la Mode 3 Beef Stew and Dumplings 3 Bread aito24 Baked Beans 5 Brandy Peaches...* as Breakfast Oakes 30 Buckwheat Cakes 22 Boils, cure for 29 OhIk 18 to ao Charlotte Russe 14 Chocolate 27 Cranberries 5 Corn Fritters 7 Oandy 27 >^reams (Ice, etc.) is to 16 Chicken Croquettes 7 Codfish Balls ■. 2 Codfish Picked up 2 Cure for Cold ' 29 Cure for Cough 29 Desserts m to 17 Doughnuts 30 Dressings for Salads 9 Entrees 7 Egg Nog 27 For Invalids 27 to 29 Flaxseed Tea 28 Fish 2 Fish Croquettes 7 Griddle Cakes aa and 30 Infant Pood 28 Ink Stains, for 3° PAGE. Icings 19 Jellies 25 to 26 Javelle Water 3° Kidneys 3 Liver .' 3 Lime Water a8 Meats 3to4 Mildew, to remove 3° Mustard Poultice 28 Macaroni 4 and 6 Mincemeat la Orange Soufflee 30 Omelettes 7 Oysters '• 3° Plokies »s Plea " to 13 Puddings gton Preserves "s to 26 Pancakes aa Rice Croquettes 7 to 30 Raspberry Shrub 27 Sauces 9 to 12 Sausage Roll 7 Sweetbreads 7 Salads 8to9 Spaghetti 6 Spiced Fruits 36 Soups ' Souse 3 Stuffed Tomatoes • 4 Tomato Catsup 25 Vegetables 4to6 Welsh Rarebit^eto ^ WafHes. »» Yorkshire Pudding... ■• ••■ 4 * • % 1 r IS ONI'^Y a few months since the HOFPnAN CO.'S SILICO was first placed on the market. It was introduced as the best Scouring Soap, superior to the common Sand Soaps,' cleaninjj. is quickly as the coarser kinds, and not injuring; tlie surface. In fact, as the label states, it is the Up=tO"Date Cleaner! Cleans Everything! Injures Nothing! . . EVERYONE can afford to buy and to use SILICO. It can be obtained from any j^rrocer or druggist at 10 cents per cake, 3 cakes for 2S cents. Full directions in English and French with each cake. Don't buy Silico because we ask you to. Try the sample sent you ; prove its value, and then buy it because it is the Finest and the Best Scouring Soap you ever saw, and is economical. We have received testimonials from many of the best housekeepers in the country, and to enable you to know who have used SILICO we publish a few of the names of parties who have used it and enuorse it, and arrange the names and places alphabetically, so as to make them easy to refer to, and publish them every other page with the Household Recipes. The Recipes here published are well worth reading and preserving, as they have been selected with great labor from the very best authorities. WHAT SILICO'S USERS SAY OF ITS CiREAT USFFULNESS. HAMILTON, ONT. Adamatone, aa Rarton St. N....I use It a great deal. Anderiitn, 158 Catherine St Very nice, lovely for paint. Browne, iii victoria Ave . . Very nice. Butta, ajOak Ave Hike it, And it s;oo(l forullitiB recommended for. Hrounc.7a Queen St.S Very ifood, like it for Hilvcr. Howhill, t8 Orf-ve St , Like it very mi'jh, good for evtrythina. MB Hell, 114 Caroline St .......... LiUe It. Blake, iij Kobintton St do Birch, 171 Bold St : do Boffga, 179 Market St do Bawden, 7 Hess St Like it on ailver. Bellenton, 137 Market 3t Like it very much. Brown, 194 I.iarket St Like ic very Much , , ,^. ^, for scouring, Bnines, 44 Murray St Very rood. Beckett, 5a Poarl St Good Tor cleaning brass and tin. Blssell, 94 Vine Very good. Connor, a7 Oak Ave do. Coflfey, 47 Smith St do Collhill, 164 Maria St do Campbell, i86 Young St. S Does* its work well ; have used it for a montht. Crowley, i8i Herkimer St . Just snlendtd. Carlson, 138 Market Good for all house cleaning. Caroline, 156 KobinsonSt Very good, fine stuff. Crafts, 3a8 Duke St Splendid. Calvert, 343 Bold St Good. Cornish, 296 Jackson St. W Splendid. Clohsey, aa Grand Ave Likes it. Chapman, >7i Hunter St do Donald, 86 Vick Ave. V Very good. Dickman, 144 Hughson St. N...Like it very much. Dalton, 17 Barton St ... First class for paint work. Davies, 108 Catherine St Like it. Diack, 100 Catherine St Very nice. Darling, 143 Grand Ave Like it immensely. Dowery, as Oxford St Like it. Dodson, 113 Victoria Ave do Donley, ai9 Park St do Embury, 96 West Ave Use it right along. Brwin, aoa Main St. E Very good. Pltzpatrick, 163 Market do Flynn, 393 Jackson St Likes it. Fulton, 50 Main St. W do Faulkner, 350 Bold St do Fickey, 170 Bold St do Foster, 39 "Locomotive St do (irahani, 186 Cameron St. Very good. Guyett, loa Catherine St do Gardner, 143 Homewood Ave.. Like it very much, have used it » months. Dr. Gaviller, 70 Main St Very good. Grenn, ao Mill St Like it. * Guing, 181 Oueen St Very nice. Hogan, 48 C5ak Ave The finest soap for kitchen and house cleaning. Hallisay, 17a Maria St Very good. Hanbury, 33 Queen St Lovely. Halliday, 100 Ray St Like it. Heeney, 135 Mary St Would not use anything else. Kulme, 99 Murray St Like it. Imbodes, 193 Robinson do iohnston, 88 Cameron St Good for scouring, ohnson, 115 Ferguson Ave. S.Splendid. ants, 300 East Ave. N Like it very much, lleinsteiver, 233 Robinson St.Like it. Laud, 353 Hughson St Like it very well. Lumsden, 319 Main St Much finer than other scouring soao. Leach, 374 Main St Splendid. Lay, I70 Robinson Sc... Like it very much. Langtord, aaj Robertson St .Like it. Logan, 73 PouletteSt Like it. McConnell, 44 Oxford St Use it and find it good. Moore, 299 John St Good for scouring. SILICO, the up to date deauer Try *t. Only la cents per cake, 1 cakes for ss cents] o a tl P si b w B s« tc w s. nded for. sii.ico STANDAr?n rooK book. lonthi. :leanin|r. SOUPS. Amber Soup — A Uir^c. soup bono (two pt>undN), a chicken, a small slice of ham, an onion, two .spri|fs of parsley, half a Hmall carrot, half a small parsnip, half a stick of celery, three cloves, pepper, salt, a gallon of cold water, whites and shells of two e)fKs, and caramel for colorinif. Boil slowly f«>r five hours, beef, chicKen and liain ; add the vegetables andcloves to cook last hour, havinff first fried the onion in a little fat. Strain the soup Into an earthen bowl, and let remain over ni^fht. Next day remove cake of fat on the top ; takeout the jelly, avoiding the settlings, and mix into it the beaten whites of the e^RS, with the shells. Boil quickly «■ " half a minute, then pass through a jelly bag. When ready to serve, add ak. ^e tablespoon jf caramel. Split Pea Soup. One pint of peas, washed twice in warm water. Put two tablespoonfuls of water and onetablespoonful of dripping or bacon fat in a saucepan which will hold three pints ; put in the peas three hours a'^IT'^ 'J'ey are needed, and let stand on the back of the stove to swell. Add r»/a' water as they continue to swell. let simmer till twenty minutes before the soup is wanted. Shred some celery and one onion, very fine. xV^en the peas are boiling, add one teaspoonful of salt, dissolved in water, throw m the vegetables and boil ten minutes. Strain through a colander' beating the th:ck part with a wooden spoon. Return to saucepan and simmer. Mix one table.spoonful of flour in cold water, add a little hot broth and throw n. Serve w/th dice of toasted bread. Black Beikll Soup.— S( ak your beans over night, (one quart will make soup for twelve persons), put them on to boil, easily in the morning, tfrhen soft enough to mash strain them through a sieve, season v;ith salt and pepper and cloves. Cut a lemon in thin slices and quarter them, put in tureen with a glass of Madeira or sherry wine, and two or three hard boiled eggs quartered. Potato Soup.— Six boiled and mashed potatoes, one quart of milk, one-fourth pound of butter. Season with pepper and salt. While mashing add the butter and pour in gradually the boilin^f milk. Stir well and strain through a sieve, heat once more. Beat up an egg, put in the tureen and pour over it the soup when ready to s. jrve. Tomato Cream Soup.— Put kettle with one quart of tomatoes on the fire, add a l:ttle onion chopped fine, pepper and salt to taste and a pinch of soda, mix till very smooth. • In another kettle put a large teaspoonful of butter, same as flour and blend smoothly ; add one quart of milk, when thickened pour through a strai;ier the milk on the tomatoes, strain again immediately into hot tureen, and serve soon as possible. The two parts muat not cook together. FISH. Escaloped Fish.— Boil until tender any large white fish, remove the skin and bones and flake it, sprinkle with pepper and salt. For the dressing boil one quart ol milk, and thicken with one quarter of a pound of flour, when cold add one quarter of a pound of butter and two well beaten eggs! Butter a deep dish, put in a layer of fish then a layer of sauce alternately,' seasoning with onion and parsley until the dish is full, putting the sauce on top, sprinkle over it some bread crumbs and bake one hour. Picked-Up CodfUh. -Take coil ami pick up with two forks very fine, wash in two waters, put in pan with one pint milk, mix with little flour on u cents. SILICO cleans everythinE, injures nothiaar. 4 What SILICO'S Uskws Say of its Great Ushfulness. silverwiiio and windows. HAMILTON, ONT., Conoludeo. Mrs. McKea, 19 Cannon St Use it, like it first-class. " MeKenasie, 5«5 Cathacan St Use it right along:. " Martin, 127 Emerald St Find it flrst-class. " McClelland, 235 Queen St Use it. " Morriss, 264 McNab St Like it very much, indeed. " Moore, 39 Herkimer St Very nice. " Millar, Bay St. S Never had anything to equal it for cleaning. " Man.sugh, 163 Main St. E ... Highly recommend it. " Macdonald, 232 Duka St Like it. " Mansfield, 251 Bold St Like it, " Miles, 169 Bold St Splendid " Malcolm, 81 Bold St Like it. " Mitchell, 128 Ray St. S Splendid " >*cKenna, 102 Ray St. S Like it. '• Matlhewson, 101 'Vine St Like it very much. " Markle, 250 Bay St Like it for scouring. " McLean, 246 Hunter St Like it very much. " Newcombe, 83 Magill St Like it very well. " Nelson, 30 Grove St Like it well, cleans splendid. " Nic'jl, 45 Caroline St Like it very well. " Olmsted, 49 West Ave Very good. " O'Connor, i8i Queen St. N Like it. " Patten, 280 King St Like it on windows. " Portaous, 76 Murray St First-class for cleaning windows. " Poag, as ^'"ith St Very good. • " Poock, 163 Herkimer St Lovely for cleaninv'. " Pullar, 96 Duke St Like It. " Quinn, 289 Jackson St. W Real well. " keece, 164 Market St Like it very much for " Reed, ig Grove St Cleans silver well. " Robertson, 62 Caroline Like it. MissKigsby, 180 King St. Use it and like it well. Mrs Rushton, 303 Mary St First rate for cleaning and scouring. ■' Shearer, 112 George St Splendid. " SHayler, n8 Robinson St Like it very much. " Smith, 131 Robinson St Like it. . " Stevenson. 180 Duke St.. Like it. " Stephens, igC Bold St Likeit. " Shierstein, 284 Jackson St Very good. " Shaver, 104 Wilson St Used it for six months, like it well. Mr. Shafey, 311 Jackson St. W Grand. Mrs. Townaend, 30 Park St ...Like it very much. " Toke, iQi Robinson St Very nice. " Venattfn, 207 Bay St. N Used it for kitchen ware and like it first-class. " Vint, 17 Hess St. N Use it and like it. " Vaughan, 364 Hannah St Likeit. " Wallace, 110 Ferguson Ave ...Likeit. " Woodley, 109 Jackson St Likeit. " Williams, 2s Bailie .St Likeit. • ' , " Wilson, 54 Wilson St Likeit very much. " Wilde, 178 Duke St Likeit. " Webb, 331 Jackson St f.,ikeit. " Wright, 60 Crook St Likeit. " Young, 13s Market St Like it real well. TORONTO. ONT. Mrs Adams, 53 Peter St Good. " Anhite, i8 Robinson Street Good " Alexander, 130 Hleecker St Always satisfactory. " Bean, 53 Widmer St Good. " Bane, 43 Widmer St Very good. " Buckley, 292 Adelaide St W...Verv good. " Blum, 47 l^eter St Splendid. " Brown, 21 H Dorset ,St Good. " Barker, 78 Euclid Ave ,... . Good. " Bulley, 628 Parliament Better than any scouting soap. " Bedford, 624 Parliament Best scourinir soap, not irrittv. " Belford, 202 Bathurst .-. Beautiful on silver. SILICO, cleans quickly but DOES NOT SCRATCH. ;s. SILICO STANDARD COOK BOOK. 5 inmg. windows. class. stove until it is cooked and looks creamy. Take off and add one egg beaten and cook little lonj^or. Codfish Balls. — Three pints boilinjf water, one cup salt codfish which has been picked into small pieces and freed from bones, one pint potatoes peeled find quartered. Put all together in pan, and boil until potjitoes are soft. Drain off the water, mash and beat until soft and smooth, add one teaspoonful butter, a little pepper, and when slijfhtly cooled, one well-beaten egg. Shape into balls with a tablespoon, and fry in hot lard. Boiled Fish.— Clean and wash the fish, tying in a well floured cloth, and place in a kettle of boiling water salted ; boil from three-quarters of an hour to an hour. Drawn Butter Sauce.— Cream well together ; one-half cup butter, two table wnfuls flour, add one-half pint boiling water, allow to come to boiling p and remove from stove ; season with pepper and salt. MEATS. Meats to be roasted or broiled, should be given the greatest amount of heat possible at first, that the surface may be hardened and the juices retained. Stewed Beef a la Mode.— Take the desired quantity of round beef, cut into three ounce pieces, and dredge with flour. P'ry in the stew pan some beef drippings and a sliced onion. Put in the meat, and fry well, stirring constantly ten minutes. Then add gradually enough water to cover the meat, season with salt, pepper, a teaspoonful each allspice, cloves and mace, a bay leaf, and a sliced lemon, l^et it sinmier gently four hours. Beef Stew with Dumplings. — Two pounds lean beef, cut into inch squares, sprinkled with salt, pepper, and two tablespoonfuls of flour. Cut fitt from meat into sm.ill bits, put in stew pan and fry ten minutes. Cut one onion, two slices carrot, two small turnips in sniall dice and fry in hot fat ten minutes. Put in the meat and fry till it browns, stirring to prevent burning, then pour over one large quart hot water, and set on stove where it will simmer gently two and one-half Iiours. Then add two sliced potatoes, boil ten minutes, then put in diunplings and boil hard ten minutes, without lifting the cover. DiinipUnos- Owit pint flour, two teaspoonfuls baking powder, one-half teaspoonful salt, one-quarter cup sugar. Mix tlu>roughly, and wet with one small cup milk. Roll one-half inch thick, cut with biscuit cutter. Pot Roast Beef.— Take a lean piece of beef. Cut a little fat from it and fry in an iron pot a few minutes. Season the beef, and sprinkle t>ver a little flour ; put in the pot and fry brown on all sides. I'our in hot w.iter to half cover the beef, cover tightly and cook until tender. Add a little boiling water at intervals to prevent burning. Thicken the gravy, and pour around the meat on the platter. Souse. —Take four young and tender pigs' feet, cover then* with water, and lot them boil very slowly until so tender that the bones come out, take the pigs' feet out and sprinkle a little salt over them ; when the liquor cools remove the grease and to one quart of the liquor add the same measure t>f vinegar ; boil it a few minutes with half a handful of whole pepper, and same quantity of whole allspice, and pour it boiling hot over the feet ; cover closely and keep in a cool place. To fry them, cut in »h.jck slices, roll in egir and cracker dust, and fry in hot butter. SILICO, the up to dat« cleaner. Try it. . Ority lo cents per cake, 3 cakes for as centa. T -W--JPT l. i^i » i n| l »M 6 WHAT SILICO'S Users Say of Its Great Usefulness. TORONTO, ONT.. CoNTiNueo, Mrs. Banks, 510 Parliament St Good. " Bany, 73 Bleecker St Would not be without it. " Bell, 195 Bleecker St Good. " Bayley, 106 Gould St Best she ever used. " Butter, 56 Peter St Very good. " Creighton^o3 Bleecker St Very good. " Carroll, 50 Denison Ave Equals the best. " Casey, ygSeaton St ... Just as claimed, would not be without it. " Crawford, 133 Rose Ave ...Good. " Cranston, 58 Taylor Good. " Crandall, Kingston Road Very good. " Dawes, 20 Woolsey St Very jrood. " Dill, 53 Regent St Splendid. " Farley, Mercer St Worked well. " Flagler, 98 John St Like it well. " Fletcher, 66 Euclid Ave Splendid " Fisher, 65 Rose Ave Very good. " Ferris, 248 Berkeley Wouldnotbe wilhoutit. " Gamble, 58 Widmer St Good. " Griggs, 66 Mitchell Ave... Cleans nicely. " Goodwin, 246 Farley Ave Splendid. " Gadsby, 8t Denison Ave Very good. " Graham, 14 Gerraid St E Excellent. " Harker, 47 Mercer St Very good. " Hennessey, 21 Dorset St Good. " Humphrey,407 Queen St W,. Very good. " Henderson, 259 Sher bourne St.Splendid. " Hays, Lansdowne Splendid. " Hovenden, 244 Wellington St. Very good. " Hambly, 23 Oak St Very good. " Jackson, 34 Euclid Ave Good. u ^P?''' 582 Ontario St Always use it and would not be without it. ". Kirk, 105 Bleecker St Finest and best. " Libby, 33 Parliament St Like it very well. " Laing, 57 Seaton St Good. " Long, Enderby Road... Very good. " Lowry, 238 Wellington W Very good. " Lundy, 27 St. James St Very good. " McGregor, 238 Sackville St Good. " Marsh, 322 Richmond St Good. " Moran, 340 Adelaide St. W Beat ever used ami ecommical. • McCracken, 15 Drummond PI.. Very good. " Miles, 82 Euclid Ave Very good. " McBride, 155 Euclid Ave Like it. '• McLellan, 633 Ontario St Equal to the best. " Mathers, 239 Farley Ave Verygood, " ,77 Mitchell Ave Very good. Mr. Alf. McNeil, 16 Queen St. E I find Silico Ai for cleaning windows and bar. Mrs. Maisland, 203 Bleecker St Good. Miss Martin, 256 Niagara St Good. Mrs. McGrand, 43 Seaton St First-class. " Marshall, 201 Seaton St Good. " McRoberts, 39 Widmer St Good. " , 251 Niagara St Good. " Owen, 15 St. James Ave Like it well " Otton, 6 Palmerston Ave Equal to the beat. " Onderkirk, 198 Wilton Ave Good. " Parliament, 16 Drummond St.Good. " Phillips, 64 Euclid Ave Very good. " Parrett, 184 Sherbourne St Ai. " Pierson, 236 Gerrard St E Good. " Roy, 318 Adelaide St. W Splendid " Ralth, loi 5^ Bleecker St Verygood. " Rowan, 76 Euclid Ave Splendid. " Raby, Lansdowne Ave Like it well. " Robertson, 67 Regent St Splendid. " Scriver, 51 Peter St Good. Miss Shain, 346 King St. W Very nice. Stutsbury, 143 Euclid Ave. . ;.. Very good. SILICO cleans everything, injures nothing. ss. tit. utlt. tnd bar. SILICO STANDARD COOK BOOK. To Cook Kidneys.— Slice the kidneys, fry them in a little lu>t butter, when done take them out and lay on hot plate. Make the following sauce, to a piece of butter size of a butternut add one teaspoonful chopped onion, little chopped parsley, one teaspoonful of flour, melt the butter in a saucepan and add the other ingredients. When it is browned add one and a half cupfuls of hot soup stock, let it simmer » few minutes, then season with pepper and salt and strain it, add a teaspoonful of sherry wine, let the kidneys remain a few minutes in the sauce without boiling, then sen/e. To Cook Liver. -Cut liver in small pieces, two tablespoons butter melted with one onion cut up fine, cook the onion until yellow, then add the liver and cook until you cannot see any blood, add one tablespoonful flour, then add gravy, or soup, or a little water, then add half a lemon and some red wine. Chicken Pie. — Cut into pieces one chicken, boil in enough wa.ter to cover until tender, adding when half done one tablespoonful salt. Take' out chicken, keep warm, and thicken the liquid with one tablespoonful each flour and butter rubbed together. Add salt and pepper to taste. Boil five minutes. Take one quart flour, two teaspoonfuls baking powder, a little salt and one small cup butter. Mix as biscuit. Take half, roll one-quarter inch thick, and line a deep dish, leaving an inch over the sides to turn up over top crust. Put in chicken, pour over gravy, cover with the other crust, with a large hole in centre for steam to escape. Wet the edge and fold over the under crust, press firmly together. Spread soft butter over the top, make ornaments to fit the centre, and bake until done. Fried Chicken.— Wash the chickens until all the blood is out, cut them in pieces, rub a very little salt over them, then roll each piece in flour. Fry them (covered) till a nice brown color in lard or butter. Make a gravy of cream and butter ; if the cream is not very thick, add a little flour, season to taste, adding a little mace or nutmeg as desired. English Yorkshire Pudding. - One-half pound of flour, one pint of milk, a pinch of salt, one teaspoonful of baking iv t^ — . Mix well together the baking powder, flour and salt, then add one c milk, and beat until perfectly smooth ; then add remainder of the milti. Melt some butter or dripping in a flat tin, pour in the batter, place a joint of beef or mutton on it, and bake in a quick oven. Veal Loaf: — Three and one-half pounds of minced veal (the leg is best for this purpose), three eggs well beaten, one tablespoonful of pepper and one of salt, one grated nutmeg, four rolled crackers, one tablespoonful of cream, butter the size of an egg. Mix these together and make into a loaf, roast and baste like other meats. Beef may be used in place of veal by adding one-fourth pound of salt pork, minced fine. VEGETABLES. To Cook riacaronl. — Half package of macaroni, break it up and p-it into water slightly salted, boil very hard then take the water off and put in a colander to drain. Then add a layer of grated cheese, and little milk, and bake three-quarters of an hour. Stuffed Baked Tomatoes. — Choose large ripe tomatoes, do not skin theo'v but scoop out small place at the top and fill with a stuflSng made of br'cid crumbs, minced onion, salt and pepper. First fry the onion in a little bu; • i, add the bread crumbs moistened with a little stock, fry a moment SILICO, cleans quickly but DOES NOT SCRATCH. 8 WHAT SILICO'S Users Say of Its Gfieat Usefulness. TORONTO. ONT., Conoludmd. Mrs. -,57 St. James Ave ...Very jjoo'l- 4 Mitchell Ave Very ij-ood. Mrs . K *^ P. ii M. ti K. %i R. tfc A. i4 A. tt D. ti A. Sim, 74 Mitchell Ave Very good. Sidney, i6 Palinerstoii Ave Cleans nicely. Sheppard, 54 Denison Ave Very good. Spencer, 40 Robinson St ..Splendid. Tushingham, 310 Richmond vv. Good. , 56 Widmer St. Good. Wilson, i4Drunimond PI Very good. Wheelan,93 Peter St vSplendid. Wllfong, 100 Rose Ave Good. Wright, a8 Denison Ave Like it well. Waude, 209 York .St Ai. Walker, 232 Seaton .St Good. ALVINSTON, ONT. . IJorvoii.x Doi'S beautifully. Henry Does all it is recommended to do. Hillnian Is most useful. D. Mott It brightens jewelry beautifully. Morrisson Works nicely. McCallum Is grand for woodwork. McPhail Can highly recommend it. Ihompson Does silver beautifully. K. Vese Good for tinware and silver. Far superior to any [scouring soap. BRANTFORD. ONT. ^L^' M. Kappase Very good on brass. J. Kennard Very nice. " J-K?»'""^y Very fine forglassand tinware, II W. Kerr Use Silico right along. R. Ryan Very nice on silver. II Rutledge Use it steadily. M. Sieger Very good. " J. Sisdale Very nice. I' ^ohn Sopington, Albion St Very nice. " felfer Very nice on spoons. BRUSSELS, ONT. Mrs. L. A.Avery Does the work beautifully. II Jno. Anient Prefer Silico to any scouring soap. J. h. Boronian Copper and silver. " G. Cr ■ .,-.-- 'rooks Very fine indeed. Superior to other It IS a wonderful soap las. Cline Superiorto other scouring soan. F. Carr '" ■ ' ' • f i " P.Davidson It works just lovely. " ?!; '^■"^'"8^ Very nice on tin. .1 T 'a *^r'?i^i'"*'?l It does tin, silver and brass beautifully. J. A Giflford A very fine soap. A. Hay Lovely for tin and silver. Miss rhos. Henry A great improvement on scouring soap. Mrs. Hotoghtin It is far superior to all other .scouring soaps Jobb Far ahead of all soaps. " George Lowney Nice for tinware. " J. Lovel Itdoes tin and brass beautifully. . fe^"*'-.*^ .It is a beautiful soap. I E. C. Lowney Very fine on anything. A. McGuire Does copper and brass nicel v. I W. N. McBride Itdoes the work better than anything else. Neelands Nice for fn and silver. J. New Nice for tin and silver. II I; M. O'Connor Docs tin and silver beautifully. D. Prmifle Does spoons nicely. " Thos. Parker Good for tin and brass. Parke Reoommendit. " K. Roddick Does the work lovely. II Russell ....Agood soap. t. J^'"''^!'' Nile iiiV till and siivei . R. E. Spoiling It is lovely soap. SILICO, the up to date cleaner. Try it. Only to cents per cake, 3 cakes for «5 cents. •ss. SILICO STANDARD COOK BOOK. nor to any Jiing soap. soaps else. >r as cents. and fill the cavities, ailowinjr the stuffing to project half an inch above the top of the tomatoes, then bake in oven. Baked Beans. — Soak one quart of beans over nij^ht, pour off the water and cook in fresh water until they crack open ; then put into a deep earthen dish, cover with the water (add one teacup of nuilasses if desired), put into centre of the dish one-half pound of par-boiled pork which should be scored across the rind. Bake slowly four hours. Keep nearly covered with water until two-thirds done ; then allow them to bake brown. Beets.— Do not break the skins in washinjj or they will lose their color in cookinjf. Boil one hour in hot, slightly salt water. Rub off the skins, split in half, dish, and pour o\\ them a boiling mixture of one tablespoonful of melted butter, two of vinegar and a little pepper and salt. Serve wry hot. Scalloped Apples.—Butter a pudding dish, and put a layer of peeled sliced apples in the bottom. Sprinkle with sugar, a very little flour and cinnamon, and some small bits of butter. F"ill the dish in this manner, and bake one hour, covering the dish to prevent burning on the top. .Serve cold or hot. To Cook Cranberries. — Add tine teacup water tt> i>ne quart cran- berries, and put on the fire. Cook ten minutes, rub through a colander, add two heaping cups sugar and cook about ten minutes longer. Pour into a porcelain or china mould. Turn out as a jelly. Scalloped Onions, Cauliflower or Asparagus.— Bt>il either vege- table until tender, then put in baking dish and pour over sauce made of one tablespoonful butter rubbed into one and one-half tablespoonfuls flour, pour over it one pint hot milk, and cook until like custard. Bake one-half hour. Cut cauliflower or asparagus into small pieces before pouring over the sauce. Creamed Potatoes.— Put one tablespoonful butter in a frying pan and when it bubbles, add one tablespoonful flour. Add one cup hot milk, with salt and pepper to taste. Add one pint cold boiled potatoes cut into small dice, cook until thoroughly hot. Saratoga Potatoes.— Peel and slice very thin six large potatoes, lay them in ice water one hour, and thoroughly dry theni with a cleun towel. Drop each slice separately in a kettle of boiling lard, fry until crisp and brown. Take out with wire spoon, drain and sprinkle with salt while hot. Succotash. — Boil one quart lima or string beans until tender. Cut down the middle the grains of o\w dozen ears com, and scrape. Drain off water from beans, add the corn, season with salt, pepper and a good lump of butter. If too dry add a little cream or milk. Cook twenty minutes after adding the corn. Baked Tomatoes. — Take six large ripe tomatoes, skin and cut into small pieties. Spread a layer in the bottom of bake dish, season well, put a layer of coarse bread crumbs over the tomatoes with plenty of butter. Continue this until the dish is full, having bread crumbs on ti>p. Bake one hour. Turnips a la Creme. — Cut peeled turnips into half !!n butter, one tablespoon tomato catsup, one-quarter te.-ispoon salt, one gill beer or ale, dash of red pepper. Cook in a double boiler, stirring all the time until smooth and thick. Serve on hot dipped and buttered toast. Macaroni with Cheese. — One-quarter pound or twelve sticks macaroni broken into one inch lengths, and cooked in three pints boiling salted water twenty minutes. Turn into a colander and pour over it cold water ; drain. Make a sauce of one tablespoonful each of butter and flour and one and one-half cups hot milk, salt. Put a layer of grated cheese in bottom of bake dish, then a layer of macaroni and one of sauce ; then cheese, macaroni and sauce, and cner the top with fine bread crumbs, with bits of butter dotted over, and a little grated cheese. Bake until brown. Spaghetti. (Mexican style.) Put a tablespoonful of lard and butter in a porcelain saucepan. When hot add one-quarter pound of spaghetti broken in desired lengths, half an onion sliced, one large tomato sliced, pepper and salt, and a dash of red pepper. Stir to prevent b»iming, and allow to brown slightly. Then add one large cup stock or hot water and boil until the water has been absorbed, being sure the spaghetti is tender. ENTREES. Apple Fritters. — Mak^ a batter with one cup sweet milk, one tea- spoonful sugar, two eggs, whites and yelks beaten separately, two cups flour, one teaspoonful baking powder niixed with flour. Chop some good tart apples, mix in the batter, and fry in hot lard. Serve with maple syrup. Chicken Croquettes. — One boiled chicken, two ounces of melted butter, two ounces of flour, one cup of the water the fowl has been boiled in, one-half cup of cream, pepper and salt, two eggs, nutmeg. Boil the butter, flour, cream and water together for two minutes. Mix with the minced chicken, cool, then mould, roll in egg, then in bread crumbs, and fry. Corn Fritters. — One pint grated corn, one-half teacup milk, one-half teacup flour, one small teaspoonful baking powder, one tablespoonful melted butter, two eggs, one teaspoonful salt, a little pepper. Fry in hot lard. Fish Croquettes. — One pint cold boiled fish, free from skin and bone and minced fine, one pint hot mashed potato, one tablespoonful butter, one- half cup hot milk, one egg well beaten ; pepper and salt and a little chopped parsley. Mix thoroughly and let cool. When cold make into balls, dip into a beaten egg, roll in bread crumbs and fry in hot lard. Omelet. — Six eggs, one-half teaspoonful of salt, three tablespoonfuls of milk, one of butter. Separate the eggs and beat very light, add the salt ^nd milk ; have the pan very hot, put in the butter and pour in the egg. Shake on the hottest part of the stove till the egg begins to thicken, then place on the grHle iii llie oven uiilii hci ; run the kiiife between the sideit of the omelet and pan, fold and serve on a hot dish. SILICO, the up to date cleaner. Try it. Onljr lo cents per cake, 3 cakee for ag ceata. i 1 1 2 WHAT SILICO'S Users Say of Its gkhat Usefulness. QRIMSBY. or.-! . Mrs. Dr. Alway, Main bt Likes It. " Chambers, John St Likes it vt-ry much. " W. Chirk, (Jnturio .St Veryjfooii. " Geo. Cole, Ontario St Very Rood. " las. Farrell.Ottk St Likeslt. " Thos. Flood, Main bt Splendid. " Hewitt, Depot St Veryffood. " House, JohnSt Very nice, in dt'od. " Hughes, Ontario St Works very well. " Kin.ir, Elizabeth St Likes it. " Lec^uah, Adelaide Ht Likes ft. " I-iivinfrstone, Main St Likes it. " McNish, Oak St Very good anil very handy. " Nelles, Depot 8t Very good. " Sanders, John St Splendid. " (j. S. Vandyke, John St ..Very good. • HARRISTON, ONT. Mrs. Buchanan Does tin and silver beautifully. " R. Bennett Does the work very nicely. Miss Fades It is a lovely soap. Mrs. M.Irvine Nice for tin and silverware. .. Ju!°***' v; Nice for tin and silverware. " Thurtell Nice for any house. HAQERSVILLE. ONT. Mrs. Anderson Likes it. " Bubiirge do " Burbridge Very good. " Campbell Very good. '' Croman , Like it. Predericke Recommend it to everybody. " Hawke . Verygood. , " Howard Verygood. ' " W.Harrison Like it well. " Heaslip Like it. " Hammond do " Dr. Jones Verygood. " Dr. McDonald do " Mealy Splendid. Mr. lieo. Start Like it. •Mrs Shaw do '! ,V- Smelzer Like it very much. Snider Likeit. " Slp"k Splendid. " Underbill Like it. " Walker do " Home, Church St do " Kinsley do do JARVIS. ONT. Mrs. Allen, Main St Like it very welL " Bennett do Like it. " Coleman do do " Frisette do do " W.H.Hammond do do " Hager do Like it very weH. Lewis do Likeit. " Millenbeacher do .. . do !! ^^"" „ , ''" Likeit splendid. ^■(cison Siobio do Like it very well. " Rogers do . . Like it. " Smith -do Very satisfactory indeed, SIL'ICO cleans everytbiri;, Injured nothing:. JESS. SIIJCO STANDARD COOK BOOK. 13 Rice Croquettes. HdII unc-lialf i-np nf nco vory soft, when rold beat in twi) ojjfifs, two .spoi)nl"iils i)f siitcar, one leaspooiiful of salt. Form into balls, dust a little flour over, roll in ej;^- anil fry. Sausaj^e Roll. -Make (li>iijjh as for bakinji^ powder biscuit. Roll and cut into piiHi's four inelu's wiile and twice as lon^. Take fine sausage, put two or njore pieces in the dough and roll up. Press the ends tofjether and bakv3 half an hour. Sweet-bread Croquettes. — Boil in salted water twenty minutes two pairs sweet-breads. Throw them into cold w.iter for a few niinutes, remove the skins and little pipes. Cut them into tlice, also one-half box mushrooms. Put one larg-e tablespoonful butter into a saucepan, when it bubbles add t>no tablespoonful flour ; ctiok well, and add one g-ill cre.im or soup stock. Cook and add sweet-breads and mushrooms. He.it wi'll, t.ike fron> fire, and atld beaten yolks of two eg^js. When ci>ol forn' into croquettes, roll in be.iten egg and cracker crumbs, and fry in hot lard. SALADS. Tomato Salad.— Skin and slice some ripe tomatoes, also one white onion ; lay them oi\ the ice until cold, put them in a salatl bowl, sprinkle a very little sugar over them (about a saltspoonful), pepper them well, pour about three tablespoonfuls of salad oil over them, a little Worcestershire sauce, and the last thing, one tablespoonful of vinegar witii one heaping teaspoonful of salt dissolved in it. Be very careful not to break the tomatoes, but mix the dressing at one side of the dish and gently pour it over with the spoon. The same dressing can be used for lettuce and cucumbers without the sugar. Lobster Salad. — Cut the meat of two smalt lobsters into small pieces. Add a little of the fat .'ind coral. Then season with salt and pepper, and pour over enough mayonnaise dressing to moisten well. Put in the middle of a platter, garnish with lettuce leaves, pour over the remainder of the dressing, and put slices of boiled egg and olives over the top. Potato Salad.- One quart of potatoes, boiled with skins on, one small white onion, twt> teaspoonfuls of olive oil, pepper and salt, and a littU? parsley, one-half cup of weak vinegar. After potatoes are co/d cut up in small pieces. Chop the onion and parsley fine and mix all together. Shrimp Salad. — One can shrimps. Wash ajid cut in halves. Make a dressing of two eggs, whites beaten first then yelks added, one tablespoon- ful salad oil added slowly, one teaspoonful each salt and pepper, one-half cup vinegar, a little made mustard. Stir all together on stove until it thickens, and when cold pour over the shrimps, to which has been added celery or finely cut lettuce. French Dressing.— One tablespoonful of vinegar, three of olive oil, one saltspoonful of salt, one of pepper, and a liMc scraped onion,, if desired. Lettuce Dressing (without oil).— One-half pint cream or rich milk, one-half p' rood vinegar (v:ak), one small teacup sugar, three eggs well beaten, a iump of butte. .»ize ot an egg, one teaspoontui ground mustard. Pepper and salt. Mix all together cold, and cook until thick as custard. SILICO, cleans quickly but DO&S NOT SCRATCH. 14 What SILICO'S Users Say of Its (Ireat Usefulness. KINCARDINE. ONT. Mrs. Wm. Arnold Does copper nicelv. Mi'ssrB. ArinHtroiiK Bros It does silver beautifully. Mrs.Oeo. Acheson Does tmisa and silver very well. *""■" I8 a wonderful soap. do do I-ovely for mirrors. .. 14 u /'thinK I have ever used. " )VlV i?."lie«"ty It Is a wonderful soap. .. ^^-^u,. Is far ahead of any scouring soap. ., ^ilchrist Does the work beautifully. .. r • fJ®^*"*?; Beautiful for silver and tin. .. I- V; Leadbetter Lovely for silver. .. ;Jt..?*°^'"®^""" Beautiful for copper and silver. Miller Good. l; ^,"^r?y„ ; Nice for silver and tin. W. W. Mannud It is simply a marvel. Mi.ss Monroe Nice for silver. Airs. McPherson Beautiful » w"!;?/^-. 'i'he best I ever used. .. w^' j^ Does everything lovely. !! ^•J^^f'^y Beautiful lor silver and tin. " c »? ^**^ just lovely, don't scratch. .. ?,9°''„ Does the work lovely. « «r'"- ^f^^"*"* Does beautiful work. » u «• o^^'**/ Good for brass and silver. „ g- N. Sorndy. It is a wonderful soap. ^^ f^- """'th. Does brass beautifully. K. htoneham Nice for brass and copper. . i^i^^r^f,'; Beautiful for silver. :, 5$;*- wniiams Works better than any other. I w *■ ^''«°" Nice for brass and copper. , ^yp"? Is a very fine soap. Whiteley Does the work beautifully. LONDON. ONT. Mrs. Wm. Bowen, Princess St Splendid. ;; JohnFiddes Beautiful for silver. » 4' g^T'son, Princess St Nice for sliver. J . Keely, do Splendid for woodwork. MT. FOREST. ONT. Mrs. M. Adams Nice for silver and tin. Harrington Does almost everything nicely. .. r?il!i^*.- S^"^ *°*" 8l«8* an^ mirrors. ., y^iiDert Nice on brass and tin. i^'irdner A splendid soap. "V?%F i Nice for windows and silver. • McPhaden Very nice for tin and silver. . K . Noonan Works nicely on many articles. " o iP* Very nice for tin and brass. " wnif* ■^ ^^'■y '*"* Boap. i> ™ X Does tin and spoons nicely. West I like it very much. NIAGARA FALLS, ONT. M.^8-W"-,^oyd Better than other scouring soaps. S.Nelliems Like it very much. ^ N.Weber Like it very well. O^HAWA. ONT. Mrs. Edwards, John St Granc for cleaning. " Gregory, Metcalf St Very good. " Horn, 8s Centre St Like it. " Jeweii, Centre St Like it. " McLean, 91 Centre St Like it. " Sweeney, John St Like it. Ward, Centre St Very nice. SILICO, the up to date cleaner. Try it. Only 10 cents per cake. 3 rakes for as cents. cent*. SIUCO STANDARD COOK BOOK. \% Mayonnaise Dressing;. Put tlu« y»Mk of .-m iXK "">'*' « howl with a saltspoonlul of salt, anil boat until lijflit ; thi'ii add iialf-i toaspornriil of dry mustard, rind beat ajjaiu. Thou add olive oil, drop by drop, until it is thickening',, thon a few drops of vinejfar, ami the same of lo;non juice. Con- tinue this process until the ejfj? has absorbed a little more than a gill of oil ; finish by adding a Tt-ry iHt!c cayenne pepper. Salad Dressing. -Put the yelks of two egg's in a phite, one teasptwn- ful of mustard that has been mixed with vinegar, salt to taste, fi thii.frht of cayenne pepper. With a silver tV>rk stir in oil, ilrop by drop, till the mixture can be almost lifted froi . the plate. Thon add vury str»>ng vinegar, (a small quantity ♦' you w sh the dressing to be thick), then heat the whites of the two eggs and stir into the dressing just before it is put on the salad. Hollandaise Sauce (for fish). Rub one-half cup butter to a cream. Add the yelks of two eggs one at a time, and beat well. Stir in the juice of half a lemon, one saltspoon salt, and a pinch of cayenne pepper. Wiien ready to serve, add one-half cup boiling water, place the bowl in a pan of boiling water or in the top of teakettle and cook until thick as custard stirring all the time. Mint Sauce,— One-fourth pint of vinegar, four tablespoonfuls of chopped meat, and two of sugar. Let stand for an hour or more before using. Oyster Sauce.— To drawn butter sauce, add a few small oysters drained from their liquor, and a few drops of vinegar or lemon. Let come to a boil and serve. Tartare Sauce. — Make a mayonnaise dressing and add one table- spoonful finely chopped Gherkins pickles. PUDDINGS. Apple Pudding. —Fill a buttered baking dish with sliced apples and pour over tne top a batter made of one tablespoonful of butter, one-half cup of sugar, one egg, one-half cup of sweet milk, and t>ne cup of flour in which has been sifted one teaspoonful of baking powder. Bake in a moderate oven till brown. Serve with cream and sugar, or liquid sauce. Peaches are very nice serveu in the .ame way. Apple Tapioca Pudding. — Soak a cup of tapioca in water three or four hours. Pare and core eight or ten apples, fill the holes with sugar and stick a clove or two in each apple. I'ow the tapioca over them as they are placed in the pudding dish, and bake till the apples are thoroughiy done. Be careful not to have the tapioca too thick. Eat with milk or cream. Excellent for the sick. Baked Apple Dumplings. — One quart flour, two tcaspoonfuLs baking powder, one-half teaspoonful salt mixed well together. Add one large tablespoonful butter and lard mixed, and enough sweet milk or water to m ike a soft dough. Roll out into half-inch sheets. Peel and quarter some good tart apples. Put each quarter on a square of dough, sprinkle over it Ruo-ar and Dress the ed^es together firmly. I'lace in a deep n;j.n, sprinkle over sugar and a little cinnamon, and put a bit of butter on each. Fill the pan with water (boiling) just leaving top of dumplings uncovered, then bake forty-five minutes. Serve with sweetened cream or hard sauce. SILICO cleans everything, injui jthing. 16 What sii.ico'S Usfhs sat or- Its ghhat Ushfui.ness. PARIS. ONT. Mrn. T. Smith '. Very good. " ThoH Scott Lovely. '' Ins. Wilson Very nice. " I, KdwurilH VeryKoo'l. " H. Sliipnian Very jfooil. RAISLt£Y. ONT. MrH. Hain Does the work bfuntlfttily, " McKiirlune Very nice. " McKenzie A very tine sonp. " I'aterHon Very nice. " Sliielils ...Very fine on copper iiiitl tin. PORT ELQIN, ONT. Mrs. Hrulsfc A very (ine soap. . " Messner Heaiitifnl for tin and silver. " S. Mnlvaney Very f.ne on tin ami silver. ST. MARY'S, ONT. Mrs. Byron Very nice. " J. Hrouxhton Better than nnv other. " W. Bttllantync Nice on silver. ' " Noble Clnff It is the best soap 1 have ever \ised. " Geo. Duncii.i A splendid soap. " ChHS. FlooU Very fine soap. '.! •l.-r^Jf,",'""". \^ '•"•-'« brass and copper nicely. " W. tiillespie Lovely on tin and silver. " N. Gerb Does tin nicely. " Lauder Very nice for copper. " Dr. McMinty It is a splendid soap. " Murray Beauiifid for tin and silver. L. Mcl'are Far ahead of all other soaps. A. Nichol Cleans silver lovely. W ^^S: ♦^'-'t'l'''-"!* On oilcloth it removed stains that nothini' el.se ' J- Strange Very nice on tin. lu^.nl.l " Chas.Strong Very good. l^oulil. " Win Sleith •. Does windows! beautlfuUv. " Sommerville A perfect soap. " Jno. Thoinp.son A wonderful soap, cleans evervthiiir-. Jno. Walker Very jjood for windows. STRATFOHi:.\ Of^f. Mrs. R. Aikin Very .1 •- 1 i rMv ware " J; Aikin Very ,,..,, jr sii.ervvare. Win. Burgess Vervgood. " Capt. S. T. Cook ^ ani greatly pleased with it. " HfRi*^^ It is a great soajj. .. W.H.Dunbar It is awayahead of any other soai>. ?,• Day It is simply beautiful. BryceKnnis Ahead of any other soap. 'I J. Fisher Does tinware nicely. Jno. Hern Good for windows, silver, etc. u ?■ u "i",?" •"* ''^ J"*** -w^aRt it is represented lo be. J. B. Hill I am delighted withit. J. Fooper Splendid for woodwork. " C. " Jones It does all metal lovely. " J- jOhnston Lovely for tin and silver. ■' f- Jezard I think it ahead of any other soap. !! H- Je'-a'"'' Would use no other. !! * u 1''^' '^icn for silver and windows. A.H.King . It is a wonderful soap. " Jno. Lawder Tt in splendid. W '^- ^\\'^^^ It is far ahead of any other .soai\ Jno. Morns A splendid soap. " J. A. Morrisson do do S1LIC0, cleans quickly but DOES NOT SCRATCH. ss. s*^ I win se I. SII ICO STANDARD C 'lOK ROOK. 17 Chocolnte Pudding'— One pint milk, three egg's, five tahli-spDonfuis grated breadcrumbs and chocolate. Take from ti Brown Betty.— Grease a pudding dish, and place mi I he boiioii* a layer of bread crumbs. Then nearly fill lh»' dish with alternate layers >p .sugar, and the beaten yelks. Bako in puddiuK dish liftt-en minute.s Maki- meringue of whites of eggs and three tabU spoonfuls sugar, sprcrd over pudding, and brown. Serve cold with cream. Christmas Pudding (Plain). Two quai ^ stale bread without crust. Break in small pieces, and put in slow oven t dry not bn>wn. Pour over the dried crumbs two quarts of milk, let soak uie hour. Then beat well, add six beaten eggs, a cup each sugar and mo .isses, a cup minci-^suet to two-thirds cup butter, one and a half pounds .si ded raisins, a tea spoonful cinnamon, one-half teaspoonful each cloves and u ace, half a grated uutmeg, two teaspoonfuls salt. Butter a large pudding 'ish, pour in puilduig, and bake in slow oven three or four hours, covering to keep from gc-uing too brown. Serve with wine sauce. Delmonico Pudding. — One quart of milk, t iree tablespoonfuls corn- starch mixed with a little cold milk, the yelks ol five eggs beaten with six tablespoonfuls of sugar. Boil three or four mini os. Pour in a pudding dish and bake about one-half hour. Beat the wl tes of the eggs with six tablespoonfuls of sugar ; spread over the top, and i turn the pudding to the oven until it is a delicate brown. , seeded •- two pounds 1 ; two pounds bread English Plum Pudding.— Two pounds raisii currants well washed ; one-half pound sliced citr crumbs ; two pounds chopped suet ; juice and gratd rind of three lemons six eggs, beaten; two pounds light biown sugar; >ur grated nutmegs; one table^poonful salt ; milk. Mix all the fruit thoi uighly, then add egv^s and milk, a little at a time, adding carefully to mai- e it moist enough la stick together, not wet. Fill bowls the desired size, even full, cover with cloths tied over tightly, and boil steadily eight hours. When wanted for use, boil one hour. Serve with ice cream and rich wine sauce. Will keep all winter. Peach Cottage Pudding.— Stir sliced peaches into a baiter made of one-half cup sugar, three tablespoonfuls melted butter, >ne beaten egg, one cup milk, one pint flour, and one and one-half teaspoon uls baking powder. Bake in a loaf, and serve with hard sauce. Peach Pudding. — Fill idding dish with whole peeled peaches, and pour over them two cups wau . Cover closely, and bake until peaches are tender, then drain off the juice from the peaches, and let it stand until cool. Add to the iuice one pint .sweet milk, four well beaten eggs, a small cup flour with one teaspoonful baking powder mixed in it, one cup sugar, one tablespoonful melted butter and a little salt. Beat well three or four SILICO, tb« up to cUte cleaner. Try it. Only tc. cents per cake, 3 cakes for as cents. 18 What silicO'S Usehs Say of Its Great Usefulness. STKATORD, ONT., Concluded. iMrs. I'eter Parker Goodon brass. " V'm. Proctor lieaul if ul for copper. !' l^- i^- K^obinson It is no trouble to clean anytliinjr. Jane Rowland I like it better than any. " K. Ritchard Nice for tin. " W. Snow A lOvely soap. " M. Sipes A beautiful soap. !! Jno- •''i"t:lair Does the work better than any I have used M.Turner Splendid. " Jos. Taylor Nice for tin and silver. I' C. Westfall Beautiful on silverware. A. Ward The very best I have e\er used. !. J,"Ol^Whitby Nice for silver. " V' ^''^ Makes easy work. \\ J- 2- y.onngr Far ahead of any other soap. J. F. Rififht (iood for tin and silver. Jos. Wilson. Does all claimed for it. STRATHROY, ONT. Mrs.R.H.Coutts Does all claimed for it. >". T?' ■i^?""^ I>oes porcelain and silver nicely. .1 f,- 'l-lliott Does tin and silver nicely. M. Creddes Beautiful for brass. 1^ McClennan Beautiful for silver. " J"*^,- Mcintosh Consider it superior to an vthinL- 1 have ever used. Richardson Splendid for brass. [[ V" ^i Smith Beautiful for silver. J- ^iiton Nice for tin and silver. J. R. Whitehead Does tin and silver lovely. WALKERTON, ONT. Mrs. Beldson A lovely soap. " 5;,l^rigg8 Very fine on brass. ' Klliptt Lovely on silver. A. Lewis Nice on silver. !! T-,??^^,l^'"., A splendid soap. J. W. McKee A beautiful soap. . w , ''" Does the work nicely. .. ,■/■,?".'/"'■'' Does all claimed for it. / J,-'^ Pulford It is a lovely soap. K. Rothwell Makes work easy. WATFORD. ONT. Mrs. M Canter Good for copper, zinc and tin. J-S. Eccles Simply lovely. '' P- E. Fuller Does copper and tin oeautifully. Wm. targo Works beautifully. .. o,?°T^"®'l Does tin and silver thoroue-hly. S. B. Howden Does work nicely. .! J'- J""es Works lovely. L. Lewis Can recommend it. " Jas. Leigh Nice for tin and silver. J. R. Taylor Splendid in every respect. ' Geo. Young Works beautifully on tin and glas.s. WOODSTOCK, ONT. Mrs. Barrett A very good soap. " J.Cross Nice for silver. " r. Gibbons It works nicely. " T. Hedley Verynice. " Morrison Verynice. II Nelles Very nice on brass. W. Scott Very nice on windows. " H. Tibba Does tin very well. " Watson Verynice on silver. n V n s tl a c s a c • n 1. tl J' tl b SILICO cleans everything, Injures nothing. SILICO STANDARD COOK BOOK. 19 ed er used. minutes, and pour ovty peaches in dish. Bake until a rich brown, and serve with cream. Poor Man's Pudding. -One cup of sweet or sour milk, one cup of molasses, one-half cup of butter, one pound of raisins, two egg's, one tea- spoonful of soda, a little nut meg' aiul ciMnanion, flour suflBcient to make as thick as cake. Boil four hours without stopping' in a floured bag' or mould, allowing room to swell. To be eaten with sauce. Prune Pudding. — One pound stewed prunes, whites of four eggs, one cup sugar. After the prunes are stewed, drain off the juice, remove the stones and chop. Beat the eggs very stiff", add the sugar gradually, beating all the time, then stir in the chopped prunes. B.ike twenty minutes. Serve cold with whipped cream flavored with wine. Queen of Puddings.— One pint of fine bread crumbs, one quart of milk, one cup of sugar, the yelks of four eggs beaten, grated rind of one lemon, butter the size of an e^i^. Bake until done. Whip the whites of the eggs stiff, and beat in a cup full of sugar in which has been stirred the juice of the lemon. Spread on the pudding a layer of jelly or jam. Pour the whites of the eggs over this and replace in the oven until slightly browned. Rice Pudding. — Take one teacup of rice, wash, pour boiling water over and let stand five minutes ; throw off water, add a cup of sugar, a little nutmeg and two quarts of milk. Bake slowly about two hours, stirring occasionally until last half hour, then brown. Snow Pudding. — Dissolve one-half box of gelatine in one pint of cold water ; when soft, add one pint of boiling water, the grated rind and juice of two lemons, and two and one-half cups of sugar. Let stand until cold and begins to stiffen. Then beat in the whites of five eggs, well beaten. Pour into a mould and set on ice. Sei*ve with custard sauce. — One quart of rich milk, the yelks of five eggs, with two extra eggs added, one-half cup of sugar. Flavor with vanilla. Suet Pudding. — Two eggs, one cup milk, one-half cup of molasses, one-half cup of suet chopped fine, one teaspoonful of salt, two teaspoonfuls of baking powder sifted in three small cups of flour, cloves, cinnamon, nut- meg, and as much fruit (stoned raisins and citron) as you like. Steam two hours* Sauce — one-half cup of butter, two cups of sugar, a little boiling water and a little nutmeg, beaten well together. Blueberry Shortcake. One and a half cups of butter, one cup of sugar, two eggs, one cup of sweet milk, three and one-half cups of flour, two teaspoonfuls of baking powder, one pint of berries, washed. If eaten hot, make a sauce of cream and sugar, or simply sugar over. Plain Strawberry Shortcake. —Make a crust with one-half more shortening than for biscuit. Roll in two sheets. Spread the under one with butter, place the other on top and bake. When baked, separate layers and place mashed and sweetened fruit between and on top. Or the crust can be baked in one piece and split and buttered after baking. Peach, orange, apple and rhubarb shortcakes are very nice. Serve with cream. Whortleberry Pudding.— Rub thoroughly one-half cup of butter with one and one-half cups of sugar ; add one cup of sweet milk, two eggs, three cups of flour, two teaspoonfuls of baking powder. After adding one cup of the flour, stir in one pint of berries, then the remiinder of the flour. T.. u.^ »;t1, V.-.fr1 SILICO, cleans quickly but DOES NOT SCRATCH. 20 WHAT SILICO'S USERS SAY OF ITS GREAT USEFULNESS. ST. JOHN. N.B. Mrs. Andrews, Metcalf St Good for tinware and silver. " Armstrong, Lancaster St Very nice. " Armstrong, West Side Good. " Akroyd, 57 Crown St Good on silverware. " Allen, Britain St Very nice. " Baillie, Carleton Good. Miss Buck ey, Duke St Good. Mrs. Benton, Main St Good. " Blotter, Elm St Good. " Black, 313 Princess St Splendid. " Belyea, Main St Very nice. " Boom, Indiantown Very good. " Bradley, Holly St Good for silverware. " Burke, Victoria St Good. " G. F. Black, Main St Good for windows. " Brookins, 76 Sheriff St Good for paint. " Burnham, Crown St Very good for brass. " Burges, Summer St Good. " Braden, Brunswick St Good for everything you want '- 'rsr, " Bowes, Brussels St Good. " Brewer, Harding St Good. " Clark, Duke St Very good. " Craft, Water St Good. " Cragie, Hawsin St Good. " Cavanaugh, Main St Good. " Collins, bimonds St Very good. " Coleman, Charles St Good. " Corey, Victoria St Good. " Curry, Indiantown Good. " Coster, West Side Good. " Cooper, Hilyard St Good. " Cunningham. s4 Irwin St Good on tin. " Coleman, St. Paul St Very nice, *' Clark, Exworth St Very good. " Cameron, Paddock St Good for knives. " Collins, Peter St Very good. " Carleton, i4CarletonSt, Good on paint. " Dvkeman, Duke St Best o'n silver of anything I ever used. " Dillon, Carleton St Very good. " Geo. Day, Adelaide St Good for stiver. " Doherty, Elm ,St Like it very much, better than any other. " Diver, do Lovely. " Donald, High St Very good. " Dowling, 173 Princess St Splendid. " Day, Indiantown Good. , " Dunham, St. John St. West. ...Very good. "■ Day, Simonda St ...Very good. " Dumiston, loCrownSt Good. " Dixon, Water St Good. " Dunen, 2i6 Sydney St Very good. " Evans, Indiantown Good on brass. " Edmunds, Brunswick St Good on silver. " Elderkin, Castle St Very good on silver. " Fritch, Main St Very good. " Foster, Victoria St Good. " French, Cedar St Very nice. " Eraser, Richmond St Good. " Floyd, 233 Waterloo St Very good. " Greens, Adelaide St Good on silver. " Ganong, Charlotte St. W Very nice. ' " Granville, Main St Good for glass. " Gilchrist, Elliott Row Nice on marble. " Gillespie, Chipman Hill Good. • ' " Gilson. Frederick St Very good. " Gifford, 137 Britain St Splendid. " Hodges, Duke St Good. " Harrington do " Higgins, Indiantown do " Harding, Lancaster St. W Yery crood. Miss Harrington Clarendon 5i Good for tin and silver. SILICO, the up to date cleaner. Try it. Only 10 cents per cake, 3 cakes for 15 cents. ■%s^ SILICO STANDARD COOK BOOK. 21 41' ^ PUDDING SAUCES. Cream Sauce (with wine). —One-quarter cup butter creamed with one- half cup powdered sujfar. Just before serving?, add two tablespoonfuls white wine, one teaspoonful vanilla, and two tablespoonfuls cream. Substitute for Cream.— Boil three-fourths of a pint of sweet milk ; beat the yelk of one c^^, and a level teaspoonful of flour willi sugar enough to make the cream very sweet. When the milk boils, stir this into it, and let it cool; flavor to taste. For puddings in which eggs are used, this is almost as good as rich cream, and preferable to thin cream. Excellent Pudding; Sauce. Two coffee-cups sugar, three-fourths of a coffee-cup of butter. Rub to a cream. When well mixed, stir in one-half tea-cup boiled cider, a little at a time. Just before serving, set in a kettle of boiling water until hot, but not boiling. Fruit Sauce. — Take one quart of any kind of ripe fruit, as red rasp- berries, strawberries, or peaches ; if the latter they must be very ripe. Pare and mash the fruit with a potato masher. AJd one tablespoonful of melted butter and one cup of powdered sugar. Stir well together, and set on the fire until warm. Hard Sauce.— One-half cup of butter well beaten ; stir in slowly one cup of fine sugar, and beat to a cream. Pile on a plate and grate over a little nutmeg. Keep cool. Lemon Sauce. — Three-fourths cup of sugar, one-half cup of butter, one egg, the juice and half the grated rind of one lemon, one teaspoonful of nutmeg, and one-half cup of boiling water. Cream the butter and sugar and beat in the egg, whipped light, the lemon and nutmeg. Beat hard, then add the water, put into a tin pail, and set within the uncovered top of the tea-kettle, which must boil, until the sauce is very hot, but not boiling. Stir constantly. PIES. Pastry. — One cup shortening, lard and butter mixed ; three cups flour ; a little salt. Sift the flour, add the salt, and rub in the shortening. Use enough ice-water to hold all together, handling as little as possible. Roll from you. One-third the quantity given is enough for one pie. Pastry with Balcing Powder.— One and one-half cups flour ; one saltspoon salt ; one saltspoon baking powder ; one-third to one-half cup butter and lard mixed. Real Puff Paste.— One pound of butter, one pound of flour ; wash the salj: out of the butter ; mix the flour with a little ice-water, and salt ; roll on the board and fold in the butter ; roll very thin and keep cool, cutting with a knife. Sliced Apple Pie,— Line a pie plate with pastry and fill with sliced tart apples. Sprinkle two tablespoonfuls sugar and grate a little nutmeg over the apples. Cover with a sheet of pastry with openings cut for the escape of steam. Wet the edge of the under crust before putting on the upper, and then pinch the two edges together. Lemon Pie.— Three quarters cup sugar, one teaspoonful flour, yelks of three and white of one egg, well beaten; the juice and grated rind of one lemon ; one-liuil cup ice-waler.. iiakc m a moucr.-itc ovcii,- anu rs cents. SILICO cleans everything, injures nothing. 22 What SILICO'S Users Say of its Great Uslfulness. ST. JOHN, N.B., Continued, Mrs. Harper, Main St Good on silver. " Hoyt, j8 Crown St Good on silver. " Henderson, 20 HiVh St Very good. " Herman, 7 Mill St Good on silver. " Hoyt, Paradise Row Nice on silver. " Hill Very good. " Holt, Winter St Good on brass. " Henderson Very good. " Hamra, Prince St Good. " Hayes, Westmoreland Road.... Very good. " Hay, 41 Paddock St Very pood " Harrison, 33 Paddock Bt Just lovely. " Isaacs, Main St Very good. " Jescaw, St. John St Good. " Jones, 160 Queen St (iood on paint and tin. " King, Market Sq... ...Very nice. " Kilcher, Caileton St Good. " Keleher, CarletonSt do " Keilner, Main St do " Ketchum, 31 Coburg St Likes it. " King, West side Good. " Knowlton. 116 Elliot Row Very satisfactory. " Kane, RicnmondSt Good. " LegerC; Main St Vet y Good. " Thompson, Queen St. W Good. " Lyman.WalTst do " Lyon, Union St Verv Good. •' Leonard, City Road.... do " Lanchbe'!, 32 Paddock St Splendid on paint. " McLeod., Kingf St Very good indeed. " Magee, Adelaide St VerygooO. " Morrisey, North End Good. " McCavovir, 28 SimondSt Very good. " McAlister, Victoria St Good on lin. " McCavour, Guilford St. W Good on brass. " Moony, Indiantovvn Good. " McGovern, 171 Waterloo St. ...Very good. " McLaughlin, a Courtney St.. ..Splendid. " Mclntyre, Winter St Very good. " Melick, Celebration St Good. *' Mowat, Wellington Row do " Macdonald, CarletonSt Very good. " McCoy, Union St Very nice on tin. " McDonald, Brussels St Good on, tin and knives. " McNeill, Brussels St Very good. " J. McManu8,City Road Very good. " H. Moran, City Road Lovely on paint. " McDonough, 103 John St Good on tin. " Moiemy, City Road Good. " M. Moran, Britain St Good. " Merritt, 23 Peter St Good on tinware. " Nuthall, 'IS Clarence St Splendid on knives and sink. " Noble, 33(i"Un ion St Very good. " O'Connor, Cedar St Good on tin. " O'Hara, Camden St Good for silverware. " O'Brien, Germain St Good on knives. " Parsons, Duke St Very good for painted woodwork. " Power, 310 Princess St Good on brass. " Peters, Albert St Lovely. " Pitt, Holly St Good. " Price, Mam St Good on silver. Miss Quinn, HanisonSt Good on brass and tin. H'rs. Roberts, King St. W Very nice. ' Reardon, Adelaide St Good. " Roberts. Cedar St... Very good. " Robson, St. George St. W Good for brass. •' Roberts, Metcalf St Good. Miss keenan. City Road Lovely for everything fine in the laundry. " Russell, 9 Peter St Pound it good. SILICO, cleans quickly but DOES NOT SCRATCH, i s. SILICO STANDARD COOK BOOK. 23 i ry. cover will) iiUMingiU" i>t" tlu; two whites ami ono-lialf cup powdered sujjar. Brown. Old Fashioned MInce-meat.— Take fmir pounds of tender beef, three pounds of suet, eit-lit pounds of chopped greenhi>f apples, three pounds of currants, washed, dried and picked ; three pounds of seeded raisins, six pounds of white sugar (brown will do), two pounds citron, cut thin ; the grating, juice and pulp of two large oranges ; the juice and grated rinds of four lemons ; one ounce of cinnamon, a quarter of an ounce each of cloves, mace atid allspice, the grating of four nutmegs, one quart of Madeira wine, one pint of brandy, a cupful of strawberry or raspberry jan> and quince preserves. Boil the meat in the smallest possible amount ot water ; chop very fine. After removing the tnemhrano from suet, dredge with flour and chop very fine ; mix it through the meat with salt to remove fresh taste. To this add the apples, the sugar, fruit, spice and other ingredients. A little sweet cider or molasses and plenty of salt must be added. This is not to ' e cooked. Half of this makes a large quantity. Orange Pie The juice and grated rind of two oranges, four eggs, four tablespoonfuls of sugar, one tablespoonful of butter. Cream the butter and sugar, add the beaten yelks of the eggs, then the oranges, and lastly, the whites beaten to a froth, and mixed in lightly. Bake with an under crust only. Peach Pie.— Line a pie plate with good pastry, and fill with peaches peeled and halved. Sprinkle the fruit with half a cup of sugar, and sift over one tablespoonful flour. If the fruit is not juicy, use less flour, and a few bits of butter. Bake until the peaches are done. Pumpkin Pie.- Pare and cut the pumpkin in small pieces. Cook slowly in about one-fourth as much water as pumpkin, six hours. When it has cooked four hours, add one-half cup molasses to three quarts raw pumpkin. When done rub through a sieve. For one large pie take two and one-half cups strained pumpkin, one pint boiling milk, one-half cup sugar, one teaspoonful salt, two teaspoonfuls cinnamon, a little grated nutmeg and two eggs. Let the mixture cook before adding eggs. Bake in open pastry shells, three-quarters of an hour. Squash Pie.— One pint of squash, three eggs, one and one-half table- spoonfuls of vanilla, a little nutmeg. Put the squash through a sieve, mix with a scant tablespoonful of corn-starch, and milk enough to make it soft. Add the other ingredients. This makes one large pie. DESSERTS. Charlot«.e Russe. - Soak one-quarter box gelatine m one-quarter cup cold water. Line a pint mould with lady fingers. Chill and whip one pint cream. Set bowl in ice water. Sift over the whipped cream one-third cup powdered sugar, add one teaspoonful vanilla and one tablespoonful white wine. Dissolve gelatine in one-quarter cup boiling water. Strain it into the cream and beat rapidly. When nearly stiff pour into moulds and set away to cool. Charlotte Russe No. 2. —One pound of lady fingers, one quart of sweet cream, three-fourths of a cup of powdered sugar, two teaspoonfuls of vanilla. Split and trim the cakes, and fit neatly in the bottom and sides of two quart moulds. Whip the cream to a stiff froth, after it has been sweetened and flavored ; till the moulds, lay the cakes closely logedier on SILICO, the up to date cleaner. Try it. Only lo cents per cake, 3 cakes for as cents. , _iiv,»i-»">;.-i::*:- 24 WHAT SILICQ' S USEHS SAY OF ITS GREAT USEFULNESS. ST. JOHN, N.B., CoNOLuoeo. Mrs. Reed, 141 Britain St Good on lirass. " Risintf, 62 Queen St Very good on silver. " Spencer, Charlotte St Good. " Sharp, 4oLcin terSt Splendid " Seeley, 100 OmnRe St Very good. " Stewart, Dominion St Just lovely. " StauUhous.Cily Road Good forclothes. " Short, zaSt. David St Good on tin. " Shean, I'aradise Row Good. " Speight, Simonds Si Very good. " Sprague, Winter St Good. '* Scott, Waterloo St Good. " Sullivan, Hriiain St Very good. " Sears, 305 Prince William St ...Very nice.. " Toome'y, Carleton St Good. " Turner, Adelaide St Good. " Thompson, lag FMincess St . ...Very nice. " Tufts, Tower St. W Good. ' Thomson, 168 Main St Good on marble. *' Unger, 297 Union St Heautiful for mirrors. " Urquhart, 74 Simon St Very nice on brass., " Vaughan, 171'i I'lincessSt Excellent. " Wood, Main Street Good on glass. " Walsh, Watson St. W Good. " Woods, 305 Princess St Good on brass. " Williams,Douglas Ave Splendid. " Wheaton, Bridge St Good. " Watson, Paddock St Very good. " Webb, loi Duke St Very nice. " Wetmore, 6CrownSt Very nice. " Wisdom, MeneSt Good. " Wilson, Pitt St Good. " Wilson, Queen St Very good. " White, Union St. W.. Very good. " Yeats, Carleton St Good. CHATHAM. N.B. Mrs. M. Ahearn Good. " liarry, St. Andrew St .Good. " Cassidy, St. John St Good. " Duflf, Kelly Row Good. " Forest, St. Andrew St Good. " Haines, Middle St Good. " Hacketc, Cunard St Good. " Holland Good. " Martin Very nice " McCallum, Cunard St Very good. " McDonald Good. " McNaught, DukeSt Goodonsilver " Parley Good. " Reed, St. John St Good. " Stewart, Duke St Good on knives and lamp globes. " Weaker Very nice. CAMPBELUTON, N.B. Mrs. Wm. Ffaser Good on glass and tin. """ Geo. Perch . Beautiful. " W.Savidant Delighted with it. ^ FAIRVILL.E. N.B. Mrs. Baxter Very nice. '■ Dunn Very good. " Kelly Very nice. " Linton Beautiful. " Martin Very good on glass. " McKinnon Lovely. •" G. Rccu Ooo.,,. " Stears Very good. " Tippet Very nice. 1 SILICO cleans everything, injures nothing. ^^ SILICO STANDARD COOK BOOK. 25 1 1 the top, and set on ice till needed. The edges of the cake may be moistened with a Httle jelly, that the shape may be more easdy retamed. Baked Custard.— One quart of milk, four beattMi eggs, four table- spoonfuls of sugar ; flavor with lemon, vanilla or nutmeg j salt. Bake slowly, and do not let it remain too long in the oven. Custard Souffle. Rub two scant tablespoonfuls butter to a cream, add two scant tablespoonfuls flour. Pour over this gradually oije cup hot milk, and cook eight minutes in a double boiler, stirring often. Beat yelKS of four eggs, add two tablespoonfuls sugar, stir into the milk and set away to cool. Half an hi>ur before serving, beat whites ot four eggs stitt, anu add to mixture lightly. Bake in buttered pudding dish in a moderate oven thirty-six minutes. Serve at once. Bavarian Cream Whites of six eggs, beaten very light, one quart whipped cream, one ounce gelatine (soak one hour in cold water, drain and dissolve in a little hot water), flavor with one teaspoonful vanilla. Beat eggs and cream together, add sugar to sweeten, flavor^ then add K<;-lat'ne- Beat until it begins to thicken, and pour into moulds. Serve very cold with cream. Bohemian Cream One quart cream, two tablespoonfuls sugar, one ounce gelatine, dissolved. Whip half the cream to a stiff froth. Boil the other half with the sugar and a vanilla bean until flavor is extrac ed, or add vanilla extract after it is removed from the fire. Add the gelatine, and when cooled a little, the well beaten yelks of four eggs. Beat until it begins to stiffen, then beat in quickly the whipped cream. Pour in well wet moulds and set on ice. Russian Cream Four eggs, one cup sugar, one quart milk, o"e-half box gelatine dissolved in one pint warm water. Beat yelks of eggs, add sugar, cook with the milk like custard. Take off stove, add beaten whites, stir well for a few moments. Add gelatine and a teaspoonful strained lemon juice. Pour into well we^ mould, and set on ice to harden. Serve with whipped or plain cream. Spanish Cream One-half box of gelatine, one quart of milk, yelks of three eggs, one small cup of sugar ; soak the gelatine in the milk for an hour, then put on the fire and stir well as it warms; beat the yelks very light with the sugar, add to the scalding milk and heat to boiling point, «tirring all the time. Strain into a mould and flavor with vanilla. Sauce- Beat the whites of the eggs to a stiff froth, three tablespoonfuls of sugar, flavor with vanilla. Strawberry Cream Mash one quart strawberries with one cup powdered sugar, and rub through a hair sieve. Dissolve one and one-half • ounces gelatine in one pint sweet milk. Strain and add one pint whipped cream, and the berry juice. Pour in a wet mould, and set on ice to form. Another way.— One quart strawberries rubbed through a hair sieve, mix with three pints rich cream, and sweeten. Whip to a froth, add one-halt ounce dissolved gelatine. Serve in glasses. Fruit Ice Cream One generous pint milk, two cups sugar, one small tablespoonful flour, two eggs, two tablespoonfuls gelatine soaked in a little cold water, one quart cream, four bananas, half a pound candied cherries, . .. /' -^ -r j-^: ■ I .-I .>.:iu .^/>,v«o ♦<-> u Ui\\\ hf»at flnur. sucar and ana oincr iruii II uesiicu. i-m tt...r, ...i.s — _--■ . r- eggs together and stir in boiling milk. Cook twenty minutes, then add SILICO, deans quickly but DOES NOT SCRATCH. .Good for silver, do 26 What SILICO'S Users Say of Its Great Usefulness. fredericton. n.b. Mrs. Alexander, Church St Good. " Hrown, Brunswick St do on brass. " Burkhardt Very good. " Beath, Brunswick Bt Very good. " Burdau, KingSt Very good. " Clark, Westmoreland Bt Good on silver. " Doran, Regent Bt do on glass and silver. " Dever, YorkBt do on windows. " Davies, Brunswick St.. Very nice. " Ferguson, King St Fine for everything. " Feeney, Brunswick Bt Good. " Golding, do Recommend it highly. " Hewev, St. John St Good for silver. " Harvey, York St do " Kelly, Charlotte St Lovelv on steel and tinware. Miss Keleher, King St Nice for tin. Mrs*. Loney, do " Lindsay, do " Mack, Queen St do " McCanoply, YorkSt do for cleaning hands. " Mackay, King Kt do " Pinder, Brunswick Bt do " Parker, King Bt Very good. " Bussey Very nice. " Taylor, Northumberland St Good on glass. " Vradenburgh, Brunswick St. ..Very nice. " Williams, Charlotte St Nice on silver. " Whittier, Regent St ■*... Very nice. " Wilson, Brunswick St Very good. MONCTON. N.B. Mrs. Anderson, Cornhill St Good. " Ayer.HighSt do " Bell.KingSt do " Bishop, Union St do " Crowhurst, Bridge St... do " Campbell do on silver. " Coggan, Union St do " Cameron do Very nice. " Dixon, Dominion St Good. » " Elliott, Westmoreland Bt do on knives. " Grant, Waterloo St do " GilfiUan, Bonaccord St do on tin. " Gunning, Union St do do " Hoar, Robinson St do do " Hains, Steadman St Excellent. " Higgins, Lutz Bt Good. " Keftli, Cornhill St do " Legere, Robinson St Very nice. " LeBlanc Good. " Philip LeBlanc, Robinson Bt... do " Langan, Harper Bt do on steel knives. " Legere, Steadman St do " Murray, Cornhill St do on windows. " McGuire do " Mitten, High St do " McDonald, Bt. George St Lovely. " McGee, Foundry St Good. " McLeod do for windows and silver, " McManus, Cross St do " Mclnnis, Telegraph St Very nice. " McAnn, Queen St Good. " McLeod, King St do for paint and windows. " McArdle, Robinson St do - " McDonald, Union St .... Very nice. *' Matthews, Gordon St Good. '■' MacLaren, Steadman St Very nice. , " O'Neil, Union St Good. ' " Prince, Archibald St do SILICO, the up to date cleaner. Try it. Only to cents per cake, 3 cakes for as cents. . .-^^^.-.^.-^t^. ^^i..iM . SII.ICO STANDARD COOK BOOK. 27 gelatine. When cold add cream. Put in freezer, freeze ten minutes, add cup of fruit, and finish freezing. Pineapple Ice Cream. Three pints cream, one pint milk, two ripe pineapples, two pounds sugar. Slice pineapples thin, scatter sugar over them, and let stand three hours. Cut or chop the fruit into the syrup, and strain through a bag of coarse lace. Beat gradually into the cream, and freeze. Remove a few bits of pineapple, and stir in cream when half frozen. Peach ice cream made in the same way is delicious. Vanilla Ice Cream.— Two quarts rich cream, one pint new milk, one pound sugar and one teaspoonful vanilla. Mix well and freeze. Another ivay —Put milk and one cut vanilla bean on fire and boil slowly. Strain through a wire sieve, and when cool add cream and sugar, and freeze. Frozen Milk Punch. — Freeze together one quart milk and one-half pound sugar. After the above is frozen, mix with it one-half pint rum, one- half pint brandy, one' and one-half pints whipped cream and half of a nutmeg. Lemon Ice.— One quart water, one tablespoonful corn-starch ; boil till all taste of starch is gone. Add the lemon (two large lemons to a quart). Sweeten to taste when the mixture is cold, and leave the rind in for awhile. Strain through a sieve and freeze. Junket.— Sweeten to taste one quart fresh milk, stir in one tablespoon- ful liquid rennet, and pour into glass dish. Set near the stove where it will get warm, and as soon as it begins to thicken, set on ice. Serve with preserves and cream. Excellent for invalids. Coffee Jelly. One-half box of gelatine, one pint of strong coffee, three-fourths of a pound of sugar ; pour the coffee over the gelatine ; when dissolved, stir in the sugar, add one-half pint of boiling water, strain into moulds and serve with whipped cream. Pineapple Sherbert.— One tablespoonful gelatine soaked in one cup cold water fifteen minutes. Dissolve with one cup boiling water. Take one-half can grated pineapple, and one and one-half cups sugar, juice of one lemon. Add strained gelatine, put in freezer, and pack with ice and salt and freeze* Frozen Peaches.— Take two quarts peaches, peeled and sliced, sprinkle with one pound of sugar and let stand two hours. Mash fine, add one quart cold water, and freeze the same as ice cream. Steamed Rice.^One quart of sweet milk, two-thirds of a cup of uncooked rice, and a little salt. Put into cups, set in a steamer over boiling water, and cook until the rice is almost like jelly. When cold turn out of the cups, and serve with sugar and cream or with pudding sauce. Strawberry Sherbert. — One quart of berries mashed ; sprinkle over these one pint of sugar, add the juice of one lemon, and a half pint of water in which has been dissolved a tablespoonful of gelatine. Freeze as you would ice cream. Syllabub.— One quart cream, whites of four eggs, one glass white wine, two small cups powdered sugar. Whip half the sugar with cream, the remainder with "eggs. Mix well, add the wine, and pour over sliced oranges and bananas sweetened., SILICO cleans everything, injures nothing. V, 28 WHAT SILICO'S USEHS SAY OF ITS GREAT USEFULNHSS. MONCTON. N.B., Conoluomd. ^f^^-yj^^^l^rson, Honaccord Kt Good. Peebles, Liitzht do Kowe, do f]„ " Stiles, Enterprise ht do '" Rmffr''ir^^'''S''''r,^' ••••■■'■• ''" ""Silver. Winlth, Foundry ht ... do » ^>*'"; «e«rsElmSt. ■..';.' do Inder, Lutes St do on everythinj,'. MILLTOWN, N.B. ^.?-,9«<=hran Good for silver. ^^«en do Hincky ^^ McKenzie "' do do do NEW GLASGOW. N.B. ^"•M''''T'„"'"i''^,'-' ^' G""d on silver. Marshall, Arch St do " Wolfe .'..■.■ Very nice. NEWCASTLE. N.B. Mrs. Donovan Good. Jvoud ^(^ " McCullem '^ " Reed :::::::;::::::: ^.. ST. STEPHEN. N.B. Mrs. Cameron Very good. " Lf^:::;::::::::::::::::::::: ^-Sgn^w " McLaughlin do Murray do Ryder do Irainor v„^„ Mrs, Miss .Very nice. WOODSTOCK. N.B. CoSrtne^BroidwavSr ''r'^"" "'^'''J'^' ^'"'"^ '^"^ ^in. DonneUv do ^ h" ?" windows and silver. Drysdale.: !^" ^^ ^""^ J«^'=^'-y. Fleming ." do Gray, Cbnnell St.. do for tin. t!Z*o^J'°**'"* ^* ^''^^^ f«'- si'ver and glass. Johnston Good. * Kennedy, Broadway Bt Nice on tin and knives. i;f^ ••; Nice for windows. Munn Broadway St Good for windows. McAffee, Green bt Very nice. Sanders do Kaunderson, Cedar St Good. Williams, Broadway St do on silver ^^^"^"■J^*"^"^" ^"^ do on marble. White, Elm St do on brass. HALIFAX. N.S. Mrs. E. Auld,Veith St Good '; Austin, 124 Argyle St Veiygood. Burton, Veilh ^t Good on tin and silver. .4 J- Brodte, Union St Very nice on silver Barnstead. Lockman St Vf>rv «rnnfi ^n a^ ..■^a „si, " Bowman, liloomtield St Good Vn tin." Barnstead, Cunnrd i-ti Very good " Baker, Dresden Row Very good SILICO, cleans quickly but DOES NOT SCRATCH. SILICO STANDARD COOK BOOK. 29 Tapioca Ice. - One cup of tapioca soaked over .ught ; m the "';» ' ^^^ put it oil the stov.', and when boihii^ l>ot add one cup ^^^ ^^K^ir- juid b 1 H clear ; chop one puieapple, pour the tapioca over it, sl.r together, and put into moulds. When cold serve with sugar and cream. Lemon Tarloca. -Two tablespoonfuls of tapioca soaked over "'}<»'*'" one-half cup of eld w.iler. In the morning add one-half a cup .. o water and the pcelec! rind of o.ie lemon Set on the stove and bod unli dear ?ake out^he rind, .add the juice of th. lemon, and one teaspooniu ofTemon extract, one-half cup of* sugar, one-halt cup ot b^'! ■"^',,^!;';'; '^ little salt, and boil up. Put in a mould to cooK and serve with sugar and cream. Fruit Tapioca.— Two tablespoonfuls of tapioca soaked over "'KIi' '" a little water ; in the morning add one-half cup of sugar, one pint o indk^ one egg. Heat the milk, add the tapioca and bod twenty n mutes ; b ' ^ ' " velk of the etfij, sugar, two teaspoonfuls of flour, and a litlle salt s n into fhe milk and^xVil five minutes. Pour into a dish, beat the white of the egg with one and one-half tablespoonuiLs ot sugar, spread ov.^r tht: top, a d ^a in the oven a few minutes. Pare and slice ban.mas, P'"=^^-b^;%"'". X'f?^,?; lay in the bottom of a glass dish and sprinkle with sugar. Wetaknitc, slip around the edge of pudding to loosen, and lay over the truit. CAKE. AnKCi Cake.— Whites of eleven eggs, one and one-half cupa granu- lated sugar sifted once, one cup flour sifted with one t«^«P°«"f"»;!:^^f /" "f tartar four times, one teaspoonful vanilla Bake in an ungreased pan forty minutes. When done invert pan on two cups and let stand until cake is cold. Marbled Chocolate Cake.— One-half cup butter and one cup sugar beaten to a cream, one-half cup sweet milk, one and one-halt cups flour; one feaspoon baking powder. whitL of four eggs added last. Jake one cup ot this mixture, add to it five tablespoonfuls grated chocolate wet with milk and flavor with vanilla. Put a layer of white batter in cake pan, drop the chocolate batter with a spoon in spots ; pour over the remaining white batter, and bake. Ice with chocolate icing. Citron Pound Cake.— Three-quarters pound butter rubbed to a cream with one pound sugar. Add first the beaten yelks of eight large or ten small eggs, then one pound flour, the beaten whites^ of the eggs and last, one.and one-quarter pounds finely sliced citron slightly dredged with floar. Bake one and one-half or two hours. Pound Cake.— Yelks of ten eggs, whites of two well beaten. One pound butter, one pound sugar, one pound flour one and one-half teaspoon- fuls baking powder, one cup milk. Add flour and whites last. Delicate and Fruit Cake. -Cream three-quarters cup butter with two cups sugar. Add one cup sweet milk, two and one-half cups flour, two teaspoonfuls baking powder, whites of five eggs. I lavor w. h lemon juice. Take four large tablespoonfuls of this and add spices to suit and one cup raisins, one-half cup sliced citron dredged with flour, or one-half cup . ' . .'_n a ,.,ui, f....;» Rcilr.» on.> In vor of dark mixture and two of white in flat square tins, and put together with boiled icing-the dark layer in the middle. SILICO, the up to date cleaner. Try It. Only lo cents per cake. 3 cakes for .5 cent*. y What SILICO'S Usehs Say of Its Ghhat Ushfulness. ^^1 l1 ! ?4 'id' i HALIFAX, N.S., CoMOLuomo. Mrs. BowHer, TowerRoad Like it " HninkiT, 34 Albeinurl© Ht do ' Hlrd, Oufon Ht do ' Cunn.lJnion Kt Good on t'li. Cttmubtll, Lockiimn St do on liruHH. " CurtiH, i.)i HiiriiiiKton Kt ...Very good. Crowfll Kin^r ami Oucen Kt8 .. do " Cttinell, Tower Komi Good for tin and wood. " Crowley, 19 Ar^'ylc Kt Very >food. Drake, Dartmouth Good for mirrorn and L'lusswiiro pnf";t' ^""inKen Kt Tried it and likes It wd'"' Elliott, Dresden Row Good. " Feethani, Hanover Kt do on tin " KitZKer, 106 Ar^yle Kt Very nice. " Glas.sy, CreiKliton Ht Good on silver, tin, wood and steel Gorman, =, Prince Ht Like it on silver. ''''"''""" «l^e'- Henry, Kouth Park Ht Good. " Herman, Dresden Row do " HutchinRs, 142 Queen Kt Very nice on flllver. ' Kennedy, Greene Ht Very good. Martin, Dartmouth Excelfent on paint, Rlass und silver Menleahy, Lockman Ht Good on tin and silver. " MacGowan, Bloomfleld Ht Good for silver Mackenzie Dartmouth... Beautiful for silver and windows. Mf '^tti'^rhlin, CreiRhton Ht Good for tin and dishes. *' Misener, VVentworLh Ht Very nice. *' Murphy, Birmin«ham Ht Lovely for everythinjr. Macdonald, yueen Ht Like it. " Maldwell, do Very good " Alurchy, 58 George St Kplendid for tinware. Owen, Dartmouth Very nice " Osborne, 14 Albemarle St Good on tin. " Ritchie, Birmingham St do •; Reynolds. Ingles Ht do on silver and brass. Holes, Veith St do " tftiow, Creighton St do for brass. S^y?'°l,""'o."^'' > , Like it for spoons. Sanford, Birmingham St Like it. '• Kcanlan, Queen Ht do " Hinfield, 61 Brunswick St Good on tin. .. 'i^^^K^^' 9" lV/'"*'"^'^5'? *** ...Better than brick dust for knives. " Thompson, BloomfieldHt f six o^k**. Hako .n two lavi-rs a.ul II wator!^ Stew until soft and smouth. Spread between the layers, and .ce ti»e whole cake witli boiled icing. Weddinz Fruit Cake. -Two pounds raisins, stoned, two pounds curran* on^pound sliced citron, a iZ f>gs cut in s.n d b.... W ove this one Koblet sherry and port wu,e and one-h.ilt gobUa ^ ."u y r whiskey Let stand over niKlU, and in the mornn.g po.u- oft whit liquor ha not"^ soaked into the frui?.%Iix one pound Gutter .M-ean.-d. one pound suirar, yelks of twelve beaten e^Rs, two tablespoonfuls n,.ice. o m^ tat I ^ spoonful cinnanu,n. two K-ted nutnu^s. one P-'-V^.J;^oo:X^od in a whites of e^K^ •^'^'^'''^ aliernately. Dissolve one teaspoonful ^'"''^ '" » nttle water, add just before putting in the fruit. Mix wUh the hands. Bake slowly. Hickorv-nut Cake. One cup of butter rubbed to a creain, with two CUPS suearone-h.-Uf cup sw.et milk, three cups flovu-. one teaspoonh. bS.,;^;wd::- whites Jf eiKht^K^s. .uuAone V^f.;--^^^y:;;^^''^^;^ half nuts and half raisins. Add flour and beaten whites alternately. LJieUge the nuts slightly with flour. Ice Cream Cake. -One cup butter rubbed with two cups white suga'to a trcTu,. ".e cup sweet n^Hk. three and one IwvU -!« flour, two tP-isnoonfuls bakine powder, and whites of eight eggs. ».iki m ji ny Ih^and put together with bJiled icing flavored with orange, a.ul spread on thick. Dnii l»llv Cake —Three eea^s ; the yelks beaten with one cup c* remove from pan and lay on a c oth, we with cnlu wate.. Spread with jelly and roll quickly. Sprinkle with ^lowdered sugai . Nut Cake Mix two cups of sugar and one-half cup of butter togetWer ; Nut CaKe. M X ^wo c p one . -up of sweet milk, two teaspoonfuls of Saing ^oS^^'^tlfteVr tl^ee' cups of flour, two cups of hickory nuts not chopped. Flavor with vanilla. a S dish fo?L»sert. Half the quaatily U enough for small cake. eniea Cuke -One cup bolter, one and one-half cups brown sugar, vemfS'flvft'gs, ?ne cup" .wcel ndlk. throe cups flour, -» ,^asp.«n.uU li^SaW",tireTiist:r;r;::,"ks;uVSgLr;wiu;ici^^^^^^ "siLICO. cleans quickly but DOES NOT SCRATCH. 32 What SILICO'S Users Say of Its Great Usefulness. ANNAPOUS, /V.S. Mrs. Joffersoti Nice on dn. " !<• J- Kiley Lovely on mirrors, silver and painted vrood.' DIGBY. N.S. Mrs. Dakin Good on silver. " hiurshall do do and tin. " i\lci{ridc do on rIuss. " B. A. Oakes do silver. KENTVILLE. N.S. Mrs. Avery Ver}' good. " Frizzell Good on tin. • " John I'^ancutt Splendid. " E. McDonald Good. " Redden \ery good. " Kate Redden Splendid on brass. SPRINGHILL, N.S. 3^1 rs. Fox Good for windows. do silver. Giles Glencross Martin do do windows and tin. do do silver. TRURO. N.S Mrs. J L Rarnhill, Queen St.. Good on glass. " Douglass do " C. Caudle do " Dakens do " John Jack do " Lackford do " Macdonald do " Geo. McCurdy do " McLean do " Murrav do " B. McDowell do on silver. on spoons, on marble. on windows silver. YARMOUTH. N.S. Mrs. Bain, John St Good on mirrors and silver, R.Crosby do '^' Dunn, Main St Very nice. !! i^. Doan Good on jiots and knives. ! Si^Srar do on silver. Gibson, MiltonSt Verygood. " Goucher, MiltonSt Good. " Holland do on tin. " Hask ... Just lovely. " Hood, MiltonSt Good. " Lorrey do . ' '' Jia'"'^'ii- ■; do ontin. " Moore, Milton Bt do " Pelton, Cliff Kt Very good. Shand, Hawthorne Pt Good on tin " Smith, Hawthorne St " on brass and paint. CHARLOTTETOWN. R.E.I. Mrs. Wm. Brown, Bayfield St Good on silver and brass. Wm. Brown, Olibar St do " Bruer, King St do " Court, Bayfield St do " Clarke, do 'lery nice. " Crosman, Hillsboro St Good. " Caldwell, Kinij St do " Des Roches, Queen ! t do " James Dewar, Kent ^.t do for scrubbing floors and general cleaning, on paint, brass and windows. SILICO, the up to date cleaner. Try it. Only lo cents per cake, 3 cakes for «rs cents »»»?i^^3s; t^imimttmu V''"''"" ' "" Mwim t wrow wpw SIKICO STANDARD COOK BOOK. 33 Boiled Sponge Cake.-Six ogK^. Bo:it wl.itos first, thi-n add yolks and beat very liRht. Three-quaitcMS pound K'anul^iU'^ suKar. one-halt ^ounS Sour, one^KiH water, juue of one le.r.on. Hod -^-;: --/^ - Together until clear, ponr into heaten eKRs, beat.nj;- ^^'f "'.;'': ^ij add flour and lemon juiee. Make in square sheets, and cove, ^^^^h boilcU icing. Cookies. -Two cups sugar, one cup butter, three.t\>urths ^'"P -^weet milk, two eggs, five cups flour, two tablgspoonfuls bakmg powder. Koll thin and bake quickly. Soft Cookies.— One heaping cup butter, one and one-lialf cups sugar, two e^es whiles and yelks beaten separately, three tablespoontu s sour SSfe small teaspoonful soda (dissolved) and as little flour as w.ll make them stiff enough to' roll. Sprinkle with sugar and grated nutuu-g betore cutting, pass over roller, cut and bake a light brown. Thin Rich Cookies. -One cup of butter, one cup of sug.ir, three eggs all b.^ten together to a cream, use just enough flour to nux and roll thin. CocoanutCookies.-One cup butter, one cup of sugar, two eggs, one cup gr3 cocjiunu, two teaspoolifuls baking powder, flour enough to roll. Roll very thin, bake quickly but do not brown. Crullers -One cup sugar, one tablespoonful butter, two eggs, one cup rich svv"t milk ;hree'cul;s flour mixec^ with two toaspoontuls bakmg powder, one teaspoontul salt. GInjEer Snaps.-One-half cup butter, one cup sug.ir, one cvip "'^''f;f«f ' one "b"fspo?nful ginger, two teaspoonluLs baking powder, and flou. enough to make stiff to roll. Dnchester Ginger Snaps.— One cup of molasses, one cup of sugar, Rochester ungcr.^ one teaspoonful of cinnan.on, one teaspoontul one heapmg ^"PJ^^^f of " oda. %oil this together for five to e.ght gmger o e t-a^poont^l o ^^^^^ ^^^^^^ ^^^^^ ^K ^^^.^^ olirS wide. ;;^'f:^.r"or more i.jches long. Bake on floured tms .n a quick oven. The shape is a distinctive feature. Soft Glnzerbread.-One small half cup butter, one and one-half cups soft ";"8®^^^^^^ t,,,ee cups flour, one tablespoonful ginger, :;t^:^^^^^^^ aiid chlnamon, one-half cup sweet milk. and one and one-half teaspooniuls baking powder. Cnnno-e Olnserbread.— Mix one cup of molasses, one-half cup of beaten, and flour to make like pound cake. Hickorv-nut Kisses. -Whites of six eggs beaten stiff one pound t . Ml .L ir tvTO tablespoonfuls flour, and one pound h.ckory-nut Ker Dr"fp on Tm ^Suere'd tins, and bake in a moderate oven. Rniled Iclne.-Boil one cup granulated sugar with four tablespoon- I - -_1- UA^ wumi_ Flavor, sprc.ic. un t_^.-.Tr >t .._.-.. SILICO cleans everything, Injures nothing. 34 What SILICO'S Users Say of Its Great Usefulness. CHARLOTTErOWN. P.E.I., Conoludbo. Mrs. Dewar, Queen St do » ?'^"7j%"'/Vi.,. ^o on windows. J. Field, Bayfield St do " S'"'"*?';'- ^1?'„^l ii r.^" for kitchen utensils. l^,r«nklin, HillsboroSt Elegant for windows. Gardner, Grafton St ...Good. " J. Hughes, Kent St do for windows. Hoban, Kent St do " James Hughes, Richmond St. do for silver " Halloner, Fitzrove M dp !.' ?--J;M^^^;,?^y'^''''^,^* do for general cleaning. J. Mills, Richmond St . do " J. Moore, do " N, for windows. on glass and stains in cloth. for everything. on silver, glass and tin. on brass. do Murphy, do do Thos. Mills, Kent St do " McDonald, Euston St do yiss May, Olibar St do JN.is.McNeil, Richmond St do " McLaren, Cumberland St do " Mc.VIillan, Richmond St do !! ^JcMillan, Fitzroye St Just lovely for everything. " Mehar Verv good. Nelson. Sydney St Good for brass. Nowler Fitzroye St do on tin and silver. Percifal, Kent St do on silver. " H. Sterns, Kent St do " Mabel Tomlins, Richford Sq .. do " Turner, Grafton St do for stains on the hands. on silver. ,,, ■ ^ , — on clothes. Wonnacotte, Oreat George St do on silver 1 hos. White, Kent St Nice for brass and windows. SUMMERSIDE, P.E.I. Mrs. Allen Good for copper. Airs do " Forsyth do for windows. " Frizzle , do " (jreen Very nice. » fjoss Good. .. ?">?.e'"son Nice on windows. Sullivan Lovely. " Woodside Good. Toronto, Ont., Oct. 3rd, 1894. I have had experience with all scouting, cleaning and polishing articles in the market, i find "i ilico" by far the best I have ever used. For use on polished metals, finished or painted wood, plain floors, marble and glass it fills a long felt want. Yours truly, THOS. McBEAN, Caretaker Massey Music Hall. Chateau Frontenac, Quehkc, April 6th, 1894. We are using your " Silico," purchasing it through Messrs. Whitehead & Turner of this city, and appreciate its cleansing powers. Yours very truly, FRANK U. STANTON, Manager. SILICO, cleani quickly but DOES NOT SCRATCH. SILICO STANDARD COOK BOOK. 35 Soft Frosting.- Olio cup {^ramil.iled sujjfar, one-half cup mtlk. Let boil uiilil it drops from spoi>ii in strings. l't>iir into a bowl, and '^j'" V'»e teaspoonful flour. Beat a few nion\ents, and let stand until cool and thick enough to spread on cake without running. Corn Muffins.— One pint of flour, one of Indian meal, one-third cup full of sui,'ar, one teaspoonful soda, two of cream tartar, two eggs, pint milk, one' tablespoonful melted butter. Mix the dry ingredients, l^ike twenty minutes in buttered muffin pans. This will make two dozen muffins. riary's Pop Overs.— One egg, white an. I yelk separate, one teaspoon- ful sah, cup milk, cup flour. Bake twenty minutes in hot oven. Pancakes.— One pint sour milk, one egg, one teaspoonful soda, one leaspoonful butter, pinch salt, flour to make stiff". Waffles. -Two eggs beaten, one cup milk, one tablespoonful butter, pinch salt, flour enough to make stiff" for batter, one heaping teaspoonful baking powder. This will make for four persons. Graham Muffins.- One and a half pints graham flour, sifted dry with three teaspoonfuls of baking powder, rub in tablespoonful ot butter, salt, one beaten egg, one-half cup sugar, stir with cool sweet milk to a batter. Drop into gem rings, and bake in hot oven. nuff Ins.— Butter size of an egg, pinch salt, two eggs, two teaspoonfuYs baking powder, two cups sifted flour, half cup sugar, one cup milk. Butter and eggs together. BREAD. Bread.-For four loaves, peel and boil four medium sized potatoes in one quart of water. When done mash and stir the water and potatoes togetterVlet cool slightly and add enough flour to make a st.ff batter, and one tab Lpoonful of salt, one of sugar, and one cake of yeast «o^ked m one pint of water. Let rise until morning in a warm room, add flour enoueh to knead, let rise again and make into loaves When sufficiently fight bake in a moderate oven from one-half to three-fourths of an hour. When done brush the loaves over with melted butter Bread.-Dissolve yeast in luke warm water, let every particle dissolve, add half tablespoonful salt, two tablespoonfuls sugar, ""^.P""^. "J;« ;^ff;;"J water. Mix well. Mix tea cup flour and one and a half tablespoonfuls melted lard, thoroughly mix, add one pint luke warm water and flour enough to make soft dough, knead well half an hour. Make in loaves and set hf warm place over night. In the morning knead well half an hour, add ng little flour as it sticks to board Divide into four loaves, grease Pan and set in warm place for an hour until raised. Bake one hour and fifteen minutes. Jessie's Corn Bread. -One large cup sugar, half cup lard or good dripping, two eggs, one cup flour, two cups yellow corn meal, one cup sweet milk, two teaspoonfuls baking powder. . . aems.-One pint flour, one pint milk, one egg, half teaspoonful salt, beat the egg until light, add the milk and salt, beat gradually into the a- ._ r._i?„ *.„»«♦„ .^:«,.t« in hot irem oans. A dozen cakes can be made !iuu:. ua.n-.- • '••••^j — " from this quantity. SlLlCO, the up to date cleaner. Try It. Only lo cents per cake, 3 caket for as cents. 36 What SII.ICO'S Ushhs say ok Its Cheat Usi:Fulk[-:ss. MONTREAL, QUE. Mrs. Ayliner, 75 St. Mark St Good. " Afrnew, 496 Seijfiieur St do. Adelis, 10^ Univeisity St do. " Herry, Hurnside Place do. " Hirk.s, io9Mackay St (lood for windows BoyU, 179 Versailles St I'.ood on bia s " Byrne, loOverdaleSt tiood. " Hurk, 2i2Peel St do. " Hlakeley, 4154 SbcrbrookeSt... do. " Hrown.St UrtainSt do. " Barwick, ManceSt Verv j'ood. " Bent, Chs. harroine St do.' " Bessin, Chs. Bariome St do. , .■• " Broms, EdwardSt Good. " Banks, Chs. Barrome St do. " Blacall, iUnthelet St do. " Caitwright, 62oSt. JamesSt... do. ' Costi^an,St. UrbainSt do. " Coleman, St. Urhain St do Mr, Cunning-, St. Urbain St do Airs. 1). Corbet, St. Urbain St ,. do. " Clark, lialinoral St do " Chapman, Philip St Very good. " Callan, Philip St.... do " Curran, Major St .. Good " p. Coughlan, BertheletSt .... do.' .. M; ,I^"*We, 148 Pearl St Very nice on silver. Dickson, 13 Torrance t^t Good, 'Vl^ecker, Chs. Barrome St do. ' Deguise, Mance St Very good. ' pryden, George St Good. Dunn, Anderson St Very eood ;| L. Elliott, George do " Fisher, 4300 St. Catherine St. ..Good on metaK- R. Hynn,Chs. BaiTonie St. . .Good. Forsyth, St. Urbain St do. .'! A. Fitzgerald, Chs. Barrome. Very good. G. Kawcett, Philip St do " Flood, Brunswick St do '" Finnic, Bleury St Good. Miss J-ennell, Laganchetiere St. . . . do. Mrs. telix, Lagauchetiere St.. . do " Gahan, Vallee, St do' u iJ'ttham, CathcartSt Verv good. K. drier, Andenson St .. . do '' '. City Councillor St do.' Henry, III Stanley St Good '' W. Hill, BalmoralSt Verv good. Hammond, St. Urbain St. Good .. Henry St. Urbain St Very good. .. ^,' Holland, Dorchester St .. .Good. iioban, I Major .St do. " Ireland, Balmoral St do. " Jacob.son, St. Dominique St. .. do. M. Jackson, St. George St . do " Jones, St. Urbain St Verv good. Kerr, Balmoral St (Wx/d " E. Kerr, ht. Urbain St H.-icfllcnt '' Kerry, City Councillor St Good. H. Livermore, Dorchester Ave. do " Longhand, City Councillor St. do. ' . Lowes, Major Sf ...Verygood. J/ester, 105 University St '^"l\^7,Ei J'^,,d pour over rntfl ft iriike^lla-es ana piur boiling hot over the fruit. Have enough syrup to cover' well. Cover closely. ^ Sweet Pickles.-To five hundred small cucumbers take three quarts r,e"o::ai;:ib',;r;'wor'lh';;e,,J,,tc,. .,• .he vU,<,«ar >,<>«, .n,„K add one quart of water. /^.....»iKAr Pickles —Two hundred small cucumbers, three tablespoon- f 1 ^" h wh^te and bltck n u'?ard seed, one handful each juniper berr.es fuls each wtiite ana oi.in^ ' onions, and two pounds sugar. Let and snjall green peppers ^^i^^w - -^^^ ^,,^^,^ \ then pour off cucumbers stand n salt ^;^ '• ^'^_j^^^y „^,„ best vinegar and pour over water and f rX ^^ "">p,,p^^t th 'ee o"" ^^^^ ''"''''' ^^ ^'"^^^'" '' *"" '^^^'r PL ff-sh Puf about two quarts vinegar, all the ingredients, one-half add fresh. Put aooui i%m i gn^Ush chowrchow m a porcelam pound ground "'"•i^,^^^'^/ f ""^J* "n enough pfckles to fill a Jar, let them get rroughi^'S.'tfS'put'th'^m;" a jarj po^ur over some vinegar and .eal hot. Continue until pickles are all used. JELLIES AND PRESERVES. CaHfornia Brandy Peaches. - Half a pound pf block sugar to a ^ f fr^.W nrst make a svrup of the sugar, putting m only just water pound of tru.t. /''^?.\"''''|h': Skimming constantly, making a nch syrup, enough to dissolve it ; boil >\' J^ {™S^ ^■^^ ^ool If your peaches are taking care nouo candy It ;ettlm^^ ^^.^^y^^^^ P^^^^.,^ quite ripe dip them into Doinng ^'^ . ^.over them. Wh e par ng them them ; cook them whole '" jf^^'^/^S^^SSj Cook them until you Sell" p'o^ISS; oi'ef.hrhorpeachas a, .1, Jy are put into the jar or ea„ , seal up and put away. spiced T„tt^F™ttl (for COM ,,.^^^^^^^ scalded, and seeds and skins ^^'^^'''''.^^f^i"^ ^ut one which must be grated, r~rr,':?itn ^^^eL-SnXfnirnrrpinch of „,ace , 5ew aU together until sufficiently thick. «?nlced Currants.-Three pounds white sugar, five pounds ripe boil one-half hour long. ^ . M rr «. j«» _c;^ r-nnrts irooseberries, nine pounds sug.ir, ,.o„.\';ra™d"o^:;S=n"ou;;,.he„T J rt. i-ach ilovi-s, cimiiimon ami allspice. Boil a few minutes. When cold they shoukl be like jam. Boil longer if not thick enough. Preserved Strawberries. To one pound of berries use three-fourths of a pound of sugar, in h.vors (no water). I'laee in a kettle on back of Uie stove initil the sugar is dissolved into svrup ; then let come to a boil, stirrmg from the bottom. Spread oix platters, not loo thickly and set out ni the hot sun till the svrup thickens- it may take two or three days. Keep m tumblers or bowls like jelly. Strawberries done in this way retam then- color and flavor. Chocolate. -Two squares of vanilla chocolate to each coffeecupful of milk. Grate the chocolate and wet it with cold milk. Stir into the mi k when b(iiling. Whip a tabUspoonful of cream and beat into the chocolate iust as it is Taken from the stove. This makes one cup of rich .md delicious chocolate and can be increased in Muantity as desired. Do not let it boil, as it becomes oily and loses the fine fresh flavor. Raspberry Shrub. -Four quarts of red raspberries to one quart of vinei^ar ; let stand four days, then str.un. To each pint ot juice ;idd one pound of sugar. Boil twenty minutes. Bottle, and keep in a dry cool place. CANDY. Butter Scotch. Three pounds " cofi-ee A " sugar, one-quart^er pound butt" one-half teaspoonful cream tartar, eight drops extract lemon. DstlVele sugar in lold water and boil without stirring ti 1 it breaks when cTrOppe^^ i cold\vater, then take from fire and add lemon juice. l'o"r 'n o butt^^xd pans one-quarter inch thick, and when nearly cold work off m squares. Molasses Candy .-One quart good molasses, one-half cup vinegar one cup sugar, butter size of an egg, one teaspoonful baking soda B d lasses and sugar and vinegar until it hardens when ^^-J^PP*^^ '" .^^^ »j* water; then add butter and the soda dissolved in hot water. Havor to ta.te, pour into buttered dishes and pull when cool. Tn CrvstaiJze Nuts or Oranges. Take one cup of sugar, one smalTcup'^war^tiid the juice of a lemon ; let this boil carefully until the SV.C when dropped from a spoon looks like fine white hairs and is brittle ; then dp sn all pieces of oranges into this and lay them on buttered plates to d^V' l^c whole meats of English walnuts can be done in the same manner. FOR INVALIDS. Plum Broth. -Boil one pound of raisins gently in plently of water for an hour ; make a thickening of flour and water, K^ate m a j"' '"^KY^wt ctcn with sugar to taste ; a small piece ot butter may be added if preferred , also wine or brandy. Oerman Beef Tea.-One pint of boiling water, one pound of raw beef choppe;;^", tbur drops of muriatic acid ; let it stand one hour or more, then strain and bottle it ; keep on the ice. nelicate Eesr-NojC.-To one egg two spoonfuls of fine sugar suid two teasJ^ooS^of^s^Sro^ brandy or wh'ifkey. Seat the yelk well add s.igar and sherry, then white of egg beaten to a stiff trom, beat .» up .o^-.tn.. and pour into a goblet. irLicoTthT^^^date cleaner. Try it. Only, lo cents per cake, 3 cakes for .5 cents. IK i'> 42 SIMCO STANDARD COOK BOOK. fl off man's Harmless Headache Powders are an lu)iio.st inodiiiiu-, for which only honest, stniightforward statements are made. PositivflyXXxe best. Absolutely harmless. Hoffman's dose is small, effeel is immense, and are harmless. No BROMO COMPOUND or dangerous drugs of any kind. Everett, Mass. " Express nie one gross Headache Powders. This makes three gross for the year since accepting agency. I guarantee every box I sell, and as yet have not had a single complaint." G. E. Kimball. Haverhill, Mass. " After nearly 40 years of pharmaceutical practice, and coming in con- tact with most of the remedies on the market for the relief of headache, it gives nie pleasure to say that I have met with tiothing that has afforded me so mtieh satisfaction in selling, and has met with such universal approval as Hoffman's Headache Powders." C. B. Emerson. Conneaut, Ohio. " The success we have had and the sale of Hoffman's Headache Pow- ders is something wonderful. We are satisfied there is nothing that equals them for all kinds of headaches. They are a staple article with us." J. H. Guthrie. SILICO cleans everything, injures nothing. SILICO STANDARD COOK BOOK. 43 forward irmiess. e gross and as iLL. Ill con- Kche, it •ded me "oval as ON. *> r*ow- t eqtials Beef Tea Take any desired quantity of steak from the top part of the round, as this has less fat and more juice than any other part ot the ox ; remove every morsel of fat, and ilivide the meat into small pieces, cutiinjf across the erain ; put the moat in a dry sauce-pan, and allow it to sweat or five minutes over a slow fire, stirring? occasionally to prevent stickmg. l nis is how all beef-essences are prepared. After sweating tor five minutes, you will find the meat white in color, and surrounded by a very rich nounshmg eravy, which, in cases of great exhaustion, may be given in this torm. Hut ordinarily you next pour over the meat its weight of cold water, allowing a pint of water to a pound of beef. Stir until the water boils ; it must not boil again, but simmer gently for five or ten minutes, until all the juicu; is dr.'iwn out ; then strain carefully into a bowl, and 'f^here is .n^ particle of fa on top remove it with a piece of brown, unsized paper. By this method you nCty take off every star of fat without wasting a drop of the beef tea, as is done when using a ladle or spoon. In this w.iy you may have a strong bct-t tea in twenty minutes. Don't season. Chicken Tea Cut in small pieces a chicken from which the skin and fat have been renuwed. Boil the pieces in one quart of w.iter, with a little salt for twenty minutes. The tea should be poured from the chicken before the meat is quite cool. Mutton Broth. -Put about four pounds of mutton (not lamb), neck piece preferred, in cold water enough to cover. Simmer, not boil, nearly aU day, or until the meat is in shreds. Strain through a colander ; place fiquor i.\ ice box over night. Next morning remove the grease which h. s risen, being careful not to let any particles remain on the jelly. Keep jelly on itf^, and^when required for use, take one tabk^poonful to one-half cup of boiliiig water. Salt to taste, before serving. This is excellent for those suffering from dysenteric troubles. Flaxseed Tea. -One-half cupful of flaxseed to one quart of boiling water ; boil thirty minutes and let stand a little while near the fire to thicken more. Strain, and add lemon-juice and sugar. Toast Water.— Bread for toast water should be toasted as brown as possible without burning, and covered with boiling water. When cold s rain off the wTter and sweeu;n if desired. It may also be flavored with a little orange or lemon peel. Lime Water.— Pour two quarts of hot water over fresh unslacked lime (slTofa walnut), stir till slicked, let stand till clear and bottle. Often ordered with milk to neutralize acidity with the stomach. ^ Infant Food.-About a teaspoor.ful of gelatine should be dissolved by boiling in half a pint of water. Towards the end of the boiling, a g.U of cow's milk, and a teaspoonful of arrowroot made into a paste wit^ .uid water, are to be stirred into the solution, and from one to two tablespoon- fbls of cream added just at the termination of the cooking. It is then to be sweetened moderately with white sugar, when it is ready for use. Ihe whole preparation should occupy about fifteen minutes. Banana Fritters.— Beat three or four bananas to a cream with a» food whip. Add one egg, one cup of bread flour, in which one level -.irjpt ,»•..! J one eee, one- t-up ui u.iv-...v. ..^«., ... - , e ii. ^B ^..-ikin- Powder has been sifted, one salt-spoonful of salt, ^ and'about onelfburth cup of sweet milk or enough to m.ake a drop baUen Que teaspoonful of sugar and one lablespoonful of lemon juice SILICO, cleans quickly but DOES NOT SCRATCH. 44 SILICO STANDARD COOK BOOK. UOFFMAN'S Harmless Head;sche Powders RESTORE THE TIRED NERVES and CURB HBADACHB. MORNINQ. NOON. NIQHT, Tria', Packasre, containing 3 doses, lO Cents Regular Size Boxes, containing lO doses, 25 Cents. TESTIMONIALS. Ithaca, N.Y. "Wf have never soltl a more satislaitorv renu-dv for aiivtliln- than your povvdors for houd.u-iu-s. Tluy do tlu-ir own adverli.in.s "and al .in' price no one objects to tin- purchase of a box, and so secun- mstant relief You may send us another >< ^'I'ss and one do/en pills. It is well to advise druK'Kists to put samples a// out nt on,;-, then when pi-ople come in for second sample, you have none and the\ buy a box." CANTON, OH.O. ^""^ '"''^' "''^"^'^ ^ '^^^^"• ''As to our experience with Headache Powders, need onlv say tint in less than SIX months the powders have become .ms staple an article in our busmess as Qunn.u. • C. A. FoRTMAN & Co. HOFFMAN'S Q^ Sick Headache. HOFFMAN'S U Neuralgic Head I^OFFMAN'S PI Alcoholic Headach HOFFMAN'S |p Headache from *■ OverEati HOFFMAN'S § Headach© from Fat "A WORD TO THE WISE" you know the restT Wll, that's just what Hoffman's Headache Powders _ are for LA G R i PPE. SIL ICO, the up to Jate cleaner. Try it. Only lo cents per cake. 3 cakes for as cents. ^.- 3^^^ Sll.ICO STANDAUn COnK BOOK. 4n rs ^BS and ts. inj,' than il a I (ho Dit riliof. lo advise r second 3DD. y tlijit ill lo in our Co. Well, >s cents. „,av also bo acMrd. Hoal until vrry tl.orouKlily nuxod. llavo l,o fat Aiod as for douKlnu.ls. so liu- batter will rise to |lu- top nnnu'd.atoly. Dip a Jo.iu spoon in tho iV.t .-md us. il to sbapo the Ir.t ors ; .io •- '".-ke tluMU too la-Ko. Fry u, til u. 11 »„own.-d, drain on sol\ pap.-r. Spunk.e witli pi>wderod sujfJir or sorvo with lemon sauce. nustard Poultice. To live i,il>lospoonfuls of ground llaxseed add one ■ b esnoonlul of nu.sl.-.rd ; n.ix with boilinyj water, spread on a cloth, Td apply wi'l' - "'••" 'i-' -■'''»" ^•-••- '^ "^ ''"^ -'^ '■'" '" '""■''" "'^ "^ '"'Buckwheat (iruel. -Boil one tablespo onlul of buckwheat (lour in one quart of water for .n.e hour with one do/en stoned r.i.sn.s ; salt lo taste. To Check a Cold. As soon as you feel you have taken cold, fill a ^lass' haU t" ol wat^r. drop into it six'drops spirits of c.unphor. st.r .t and fake a desserlspoi>i.ful every twenty nnnutes. CnULh Remedy.- I'ourh.ilf a pint of tioilinjf w.iter on a qu.-irter of a l^OUfch ***"^f"f •,-,.„ Jissolved add one quarter of a pound ot sugar - -liaed^;;-;; ^;Su.;c:;:..r^^,wr trea.u,enl by taU,u. Hydroleine. Ihc best preparation of cod liver o.l, nearly tasteless. To Cure B0»8.-Mix one tablespoonful of wheat flour in |>'"-^u nobler c ^A.. , .,- nnd drink the whole nnxture ;" one dose. M necessary ?eV h'di/sLtlufnextSay. .If the boil h.s .„eady connnenced to torn, keep It wet with tincture of arnica MISCELLANEOUS. toaspooiifuls bak.i.s |.o«;lo , -"" '"" 'l/'"'' " ,„,r o ui i«i,|H«<.>fnl molted fr\ This rule niakes twenty. fhe yelks of .l.e op'- "";' '••''' ,f;;,"^'i,o «, r o ,„„ .ho volK, add stiff, add Erad„ally ""»/"''';3'''' 'J" j „,,,,S, ' „ „, ol,ali„K Ji»l., whon tz w^:,rp;:ff:S";;;dr,'ri;\i!idr^'pria^rtru! a„,o,, po.,. „>.. .,>, .„« orange juice ard serve. ilriddle Cakes.-Sift together one rounding teaspoonful baking Oridaie waites. ai u " K ... r,,,, yellov; corn-meal and t>ne- powder, one cup bread «""'' o"*=-V",„f",P ".,,,;. ,.,... well beaten, and one Quarter teaspo,>nful salt ^^'i.^^"^'" '"';,' .rt.r^poiu of a tablespoon ;;p::,rahrteul^.";^i ^- Sir"«'.iix.ure wi;. u,ake twenty-eight SILICO cleans everything, injures nothing. 46 SIUCO STANDARD COOK BOOK, \-u JJoffman's Harmless HEADACHE POWDERS. The Greatest thing on Earth. CURES HEADACHE IN FIFTEEN MINUTES. Three doses In each Package. For Sale by all Druggists. Price, lO Cents. Regular Box, lO Powders, 25 Cents. Or by Mail by the Proprletora, The HOFFMAN CO., NEW ROCHELLE, N.Y. and INTERNATIONAL BRIDGE, ONT. See that Trade Mark, Cut of Demon or Man's Head is on each Box or Packag-e. SILICO, cleans quickly BUT DOES NOT SCRATCH. SILICO STANDARD COOK BOOK. 47 ERS. one cup milk, one cup boiled rice (cold), one-half cup rice water. Sift the dry ingredients together into a bowl. Make a hole in the centre, into which Eut the rice, and the water in which the rioe was boiled. Add the well eaten yelk of the egg, the milk and the melted butter. Stir until thoroughly mixed. Beat well and add gently the white of the egg which has been beaten to a stiff froth. Fry in a well greased waffle-iron. For the Chafing Dish -•• Oysters Maitre d'Hotel."— Rinse and thoroughly drain two dozen oysters. Put with one tablespoonful of butter in the chafing dish. Stir carefully and when the edges begin to ruffle add the juice of one-half lemon, one tablespoonful of chopped parsley. Season with salt and paprika and serve on squares of toast, To Remove Ink from Carpets.— Take up as much as possible of the ink with a teaspoon, then pour cold sweet milk upon the spot, and take up as before, pouring on milk until at last it becomes only slightly tinged with black ; then wash with cold water, and absorb with a cloth without too much rubbing. To Remove Mildew from Linen.~Two ounces chloride of lime, one quart of boiling water, add three quarts of cold water ; soak the linen three hours, no longer. Javelie Water. —Four ounces of chloride of lime, eight ozs. washing soda, three quarts of water ; let it stand three days after being well shaken. Pour off and bottle ; this will remove fruit stains from all white gmids. 3t8. DNT. ox or TO MAKE GOOD COFFEE. Little Things to be Remembered When Preparinc. the Breakfast Drink. Remember in making coffee : That the same flavor will not suit every taste. That everyone can be suited to a nicety by properiy blending two or That equal parts of Mocha, Java and Rio will be relished by a good many^peop ^_^^ ^^ff^^ ^.^^ ^g ^ade dangerously strong and still retain the mildness of flavor. ^, . That the flavor is improved if the hquid is turned from the dr gs as soon as the proper strength has been obtained. „ . , , . j That where the percolation method is used the coffee should be ground very fine or the strength will not be extracted. j ,. ., j •. u i j u That if the ground coffee is.put into the water and boiled it should be rather coarse, otherwise it will invariably be muddy. ...... That a good coffee will always command a fair price, but that all hieh-priced coffees are not necessarily of high quality. That in serving the cups and cream should be warm ; the cream should be put in the cup before the coffee is poured in, but it is immaterial when the suear is added. . ^ , • ^. ^ j- That a level teaspoonful of the ground coffee to each cup is the standmg allowance, from which deviation can be made in either direction accordmg to the strength desired. SILICO, the up to date cleaner. Try it. Only lo cents per cake, 3 cakes for as cents. 48 SILICO STANDARD COOK BOOK. HOFFMIIN'S HARMLESS HEflDflGHE POWDERS . . . Cure this Common Morning' . . . HEAOAOHE and render life worth living", as in PICTURE 2. glVING a Clear Head and ^ Steady Nerves to the busi- ness man, making success pos- sible and life a pleasure. Sample Size, ContalnlnflT 3 Op a Boic oontalnln_ dePB, 25 Cents. For sale by all DRuaaisTs. "One Swallow doesn't make a Summer,"— but one swallow off HOFFMAN'S HARMLESS HEADACHE POWDERS will knook Lk GRIPPE into the middle of next Summer." Elgin, III., «' Have had good luck with the Headache Poviders. There arc few cases that will not yield to tiie first dose and always to the second, with no Iml after effects." ' r, &. s. E. Wkld. Galesbukg, III. " We have now sold over a gross of the Hoffman's Headache Powders^ and must confess we have never sold anything like them that gives such universal satisfaction as they do. They always relieve no matter from wiiat cause the headache comes." L. C. Moore & Co. SILICO, cleans everything:,* injures nothing. -.■.:,AiA»^,^^^:,. ;.-,w.iii,a»f-iiii I iiiT'iiiiiffiiiirtiiiiifMiiilli ggi^Si L-