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 ^^-^ THE -^K^^ 
 
 ^V^»vcV> of England ,„ f 
 
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 4s 
 
 
 RECEIPT BOOK. 
 
 EDITED BY 
 MRS. WILLIAM LAWSON and MISS ALICE JONES. 
 
 SECOND EDITION. 
 
 18&S. 
 IVIORTON «& CO., PUBLISHERS, 
 
 143 BARRINGTON ST., HALIFAX, N. S. 
 
 I 
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 ?» €!€€€i€€€€S€-€€€€€€€€;€€«€€€i€«§€€€;€€€e€€e€€€«««;e <•=€€€« 
 
 CS6I 
 
m' 
 
 LePIllE, The Watehmaker. 
 
 We make A specialty of Watch Repairing. In this 
 Branch of tlie trado we auk not kxcellei) by any 
 Iiou8E IN THE Dominion. Having thi; services of a 
 Watciimakeu from the School of Horology, Toronto, 
 together with our own experience gained while in the 
 employ of the following well-known ENGLiriii Watch- 
 making Establishments : — ^Ir. J. V. Yollard, Duke 
 Street, Manchester Square, London ; Mr. J. L. Owens, 
 Myddleton Street, Clerkenwell, London ; and Mr. 
 Thos. Wright, Pocket Chronometer Maker, Liverpool. 
 
 181 BjPLK.K.INGrXOJNr SX. 
 
 Ripe Old Age 
 
 is only attained by preserving 
 those faculties with which 
 nature has endowed us. The 
 smiling, contented, happy, 
 bright eved old man will tell 
 us that he owes the preserva- 
 tion of his eye-sight to proper 
 care of his eyes in youth and 
 middle age. There is nothing 
 which a scientific optician can 
 do that we will not do for you 
 and your eyes. Eyes tested 
 free. 
 
 H. W. CAMERON, GhcipistS. Optician, 
 
 2* e\ r»r»»»*t»-^««Ff/^»r r*r«s 
 
 ilALirAA, n. a, 
 
CHURCH OF ENGliANO IHSTITUT 
 
 
 9 
 
 EDITED BY 
 MRS. WILLIAM LAWSON and MISS ALICE JONES. 
 
 S BOON 13 EI3lTlOiX. 
 
 IHIIH. 
 
 MORTON & CO.. VnjBLISHERS, 
 
 li;i Bakrinc.ion St.. Hai.ikax. N. ■^. 
 
inSTTR-OIDUCTIOISr. 
 
 \\ hni hill- Mnlli.T V.\>- 111' Ivl'll \V,|~ llh'i.ii, 
 Willi dllK Mill' -uliJ'Tt In Vi||-\ llli' ^ri'ili'. 
 
 ili'i- liiiii>i'l<>'i'|iiiig iliilii's >o li;.'lil iiml >m IfW 
 |''(ir (l.iys .•iikI IVir w'fks sIn' liml iinlhiiiL' td iln , 
 Su Siit.Mii, iili'il in all ii^H'sarhl lainh. 
 Willi !iii~-''liii'r, all- : lill<'.| li'T Tail' i'lU' li ml>. 
 
 Ndc |i-Ii Iut aluiii; till >lii' lnnk Imiii lli.' li 
 
 TIhim' a|i|ilt"- so fatal to you an<l to me : 
 
 Ami Adam, lik'' all his di'^ri'inl nils, imnr miiii"!'. 
 
 Ili> aiipi'lib' I'ciily lor l)ivakra>l and diiui'T, 
 
 'r,M,k till' IViul li'oiii loT hand- Willi -U'di inlimi'' /''-l, 
 
 And all', and i-njoiifil tV — u,. .ill know I In' ri'--l. 
 
 And woman sinci' lli''n liiHilliiif: lovf-- law, 
 llaviiiLi loj-l man lii^ K Nmi lhroii,i.'h I'dildfs raw, 
 11,1- I'i'cii doiiiL' li'T l)''.-l i'\ l: i-lrniiomo- loif 
 
 •I'lii- lo-l I'M. Ml al lr.l-l in his llullio In |i'>loia', 
 
 IJy sauces and j,'rills, by i-o.islm.i;- .ami broilin;!, 
 
 \\\ ('.iviMino iirid ciiri'v and (hdicab' oilin^r, 
 
 l',v -oiip and \>\ sb'W. Ii\ .dinwdiM' and - il.rl, 
 
 IJ!- hr.irl -ho has won, and iviiiiiicd Uiroiiyh hi> piilah', 
 
 Nor siiii.Mn;i, nor |iainlii!^'. nor wiiliii;.' a hook, 
 
 StriUos hoim- liko Iho aii>wor, ■■ Oh y-, sho ran .o.-k 
 
 Sn ,1- .■ookmi,'- mis up woman'- d.iilv .'\i-l.Mn;o, 
 
 Wo lia\o |iu:dislioil ihi- hook I'nr Ina- sjiocial a--i>lanr.' 
 
 She will lind in il- pa^r ■.- rpr.Mpl> in ,i huiidani'o, 
 
 I'li's, pnddiiiiis and (;,ikos in idiarmini: rodiindanoo, 
 
 Il will li'acli lor lo rorn, lo hakf, aii'l to hrow, 
 
 How lo iilili/'' .'iiid nioal m i:rill ^n' in -b'W, 
 
 Il will |,;uid" Ir'i- whiMi o\im' h"r diinn-r p-'rph'\''d, 
 
 Will holp hor whoii liiirri>'d and <oolho lo'r wlnm \ 'x- d, 
 
 'iiion huy il wliil." Chrislmus wilh i.'ladno>s illmu--, 
 
 Atid liolp ii> lo rnrnish < ■• i inslitulo rooms. 
 
 M..I K I- 
 
>*v\\[.\(; to tlu,' continued dcniancl for copies of this 
 Cookery Hook, the Woman's AuxiUar)- of the 
 Chmxii of l''.ni;lan(l Institute dt'cided to have this 
 Secontl luHtion pubhshed, and sold for the benefit of 
 that Institute, hopini^ that it nia\- meet v.ith e\en 
 more success now than on the previou-^ occasion. 
 
 '« 
 
 Ill", greater i)art of these receipts lia\e been tried and 
 j)ro\ed satisfactor)' b\- the laches from \v!ir)m they 
 were obtained. Some ha\e been taken from the '■ Oueen " 
 and "Truth" newspapers, and a few from Miss Munro, 
 of the Kensini^ton School of Cookery. The majorit) of 
 them are heir-looms, handed down from mother to 
 daughter, and written in tiie ilomestic chronicles of the 
 h()usekeei)ers of Halifax. 
 
SOUPS. 
 
 f this 
 
 f the 
 
 this 
 
 L'fit of 
 c\cn 
 
 STOCK FOR CLEAR SOUP 
 
 Four pounds of the first joint of a shin of het'f, live pints 
 colli wnttT, chop tht' lionc in scn-eml phic('.>, ti.lcc oji' the fat, 
 !iM(l ont the Muirrou, cut the meat iti small pieces, put it auti 
 the wnter in nn enanit'llod saucepan, l>oil up, thron- in tea- 
 spoon salt. ;in(l skijii carefully; one carrot, lialf turnip, one 
 onion, sprii;- tliynio, parsley, and niarjorani, einhtocn white; 
 jicpper ooi-ns, a stick of celery ; sininier slowly five hours, 
 >train all through a hair sieve, stand till next day and take 
 oti" the fat 
 
 Cut three-(iuai-ter povnid lean lieef in piece's, a little 
 
 turnip, carrot, onion and celery ; put all in the stock with 
 
 small piiicli of salt, stirrino- it till it hoils, boil it two iniinites, 
 
 co\er up, ami stand on tlie stove to clarify ten minutes; then 
 
 strain through a naj)kin dipped in l)oilino water, strain a 
 
 second time if not cleur : put a hnnp of suijjar in the snuce- 
 
 j)!in with a little souj), when it hoils put in the rest nnd 
 
 serve. 
 
 ChAM SOl'P, EXCELLENT. 
 
 Boil one quart clams in two cpiarts of water until the 
 clams are in I'aos, one (piart lioilino- niiik. one heapinjTj table- 
 spoon flour, one ditto butter; blend all smoothly, strain in 
 tlie licpior, boil tliree luinntes. Serve with toast. 
 
 M J. A. L. 
 
 To insure satisfactory results in Baking you must use ACADIA 
 
 B A KIN 3 POWDER. 
 
CHURCH OK ENOLAND INSTH'UIE RF.CKIl'T liOOK. 
 
 KIDXKV S()i;i>. 
 
 (Jiir (IX kidney, three pints oi'dinnry stock, two talile- 
 spouiis lloiii", one onion, one ounce 1/iitter, one carrot, one 
 tni'iiij), two t;ili|c.^|)()ons ketelmj). <jiie iihiss port wine;: two 
 and a lialt" hours to siumier ; lay the ki(hiey in cohl salt and 
 vvatei- for an hour, (h'y it, thin it (h)\vn and i-einove all the 
 fat, cut it in small pii'ces, tloui' and fry in the huttt r for live 
 minutes, )u]i] the stock hot, put in the ve^etaMes and simmer 
 slowly for two hours, take out thii vegetaiiles, Mend the Hour 
 well with a little stock and stir in, let it hoil twenty minutes, 
 add ketchu[), [)Ut the wine in tui'fcn and serve hot. 
 
 (;r.\vv soup. 
 
 Place a layer of slices of onions in u saucei)an holding a 
 gallon, over this a layer of fat I. aeon, and ovei- all ahout two 
 pounds of shin of hccf choj)ped uj) in small pieces: one ])int 
 of connnon stock, oi- e\-en w;iter, lieing poure<l on the whole ; 
 set the saucepan on t\\v fire for one hour, or until the li(|nor 
 is almost evaporated — what is called reduced to a "glaze": 
 then iyAd suHicient cold common stock or cold water- to cover 
 the contents of the saucepan, and two or three carrots cut 
 in slices, one leek, a. head of ( dery (when in season) or soun- 
 celery seed, a liandful of jiaislcy, a clo\e of i^arlic, a sprig of 
 marjoram and one of thyme, a, hay leaf, four or live cloves 
 white pepper and salt to taste : after hoiling ahout three 
 Ikuh's sti-ain off th(> li((iioi', and heiilg ahsoluti-ly freed from 
 fat, it is ready for use. 
 
 ACADIA BAKING POWDER is the best — made by 
 Hattie & Mylius. 
 
CHURCH (>1- KNC.l.ANI) INSIITUTK RKCEII'T ROOK. 
 
 CONSOMME ])]■] VOLAILLE 
 
 ("lit into small pit'Ci's tlit- I't iiwiins of a couple of roast 
 fowls, liones and all, put tlitiii in a sauccjian with a pound 
 ()f knuckle of v, al and u pifCr of lean liaui, cov.t vvitli 
 conmion stock, add salt to taste, iw.d put tiie saucepan on 
 tilt; fire, skiuiudiii; cai'i'fully all the scum that I'ises ; just 
 hefoiv it heoius to 1 oil put in tlincoffour carrots two or 
 thrt'c onions, u head of celery, s(;uie thyme, parslt-y, nuirjorain, 
 a liay leaf, a few cloves, and wliole pepper to taste; then 
 place th(! saucepan at sucli a distance from the i\w as will 
 let till- contents simmer hut not lioil : in ahout foui- hours 
 strain the liquor through a napkin, eH'ectually free it from 
 fat, and clarify it with raw n.eat oi- with the white of an 
 ,.,.,,. Seive with siiriiis of chervil or with any garnish 
 such as peas, asparagus points, (jucnelles of fcjwh ^Vc. 
 
 CLKAK tiAME SoUP. 
 
 Cut up into con\enient |)ieces citie'r a calf's foot oi' a cow 
 heel : pack them in !i saucepan witli the remnants of two 
 or three hirds (i^rousc. partridues, woodcocks, &e.), a sumll 
 piece of ham, an onion, two carrots, a piece of celery, some 
 parsley, a hay leaf, a spriu' of thyme, whole pepper, cloves, 
 mace, and salt to taste : till up with cold water, and let the 
 wdiole simuH I- for thref houi's. then strain the li([Ut)r and 
 set it to lioil an-aiu ; when l.oilinu' throw in an ouiu-c of raw 
 hcef or liver coarsely choppt'd, a liiiueur-glassful of sherry, 
 and after a couple of minutes strain the li(iuor through a 
 napkin and serve. 
 
 ACADIA BAKING POWDER is the cheapest - only 30 cts. a pound 
 

 8 CHURCH OF ENGLAND INSIIIUIE RECEIPT HOOK. 
 
 Do Not Forget 
 
 WOOD BROS. & CO. 
 
 107 & 109 CFanville Street, 
 
 Keep one of the Best Assorted Stocks of 
 
 CORSETS Md UNDERWEAR 
 
 in the oity. 
 
 The Celebrated P. D. CORSETS from $1.00 to $6.00. 
 
 Short Lengths, Medium Lenglhs, and Long Lengths. 
 
 The well-lcnown and popular m 
 
 FERRIS WAISTS. 
 
 Cottoi>, Wool arxl Silk I]i>(lep\Vear. 
 
 (;OTTON .NKiHT DKKSSES. COTTON DK.WVKKS, 
 
 COTTON iOKSKT COVICKS, COTTON CIlKMIsK. 
 
 tSe Wise and see our stock before buying. 
 
 Orders from the Country promptly executed. 
 
CHURCH OF ENGLAND INSTITUTE RPXEIPT HOOK- 
 
 TO CLAlilFY SOl'P. 
 
 (1.) For one (|uart take the wliitt' of an e^^'. heat it U[> 
 with M cupful of -n ., cohl), thi-n a.hl the vest, an<l beat it 
 ou the tire with an (-•. whisk : when it hoils, strain throuoli 
 a i-iece of tanin.y. CD For the same (juantity of snup. 
 mince, not too finely, one ounce of lean raw heef, a(M it t<> 
 the li(iuor, and set it on the fire in a saucepan; wlien it 
 hoils strain it as ahove. Liver may he used instead of heef. 
 and the white of eo- n,ay he used in addition to either. If 
 tlie soup does not turn out clear encHi^h, the operation of 
 clarifyinu must he repeated. 
 
 PALKSTINK SOUP. 
 
 Hoil two pounds of Jerusalem artichokts in salted water 
 and when quite tlone pass them through a hair sieve ; take 
 a .piart of milk, hoil in it a handful of whole pepper, a piece 
 of mace, half a <lozen cloves, an.l an oinon or two shallots: 
 wlien the milk is well flavoured, strain it ; then melt a piece 
 of hutter the si/.e of an emr, stir into it a tahlespoonful of 
 Hour, then j^radually the flavoured ndlk and the artichoke 
 pulp. Boil it up, mix well, and lastly stir in a j-ill of cream, 
 addin-- more nulk if the soup he too thick. Serve with 
 .small dice of hread fried in hutter. 
 
 POTATO SOUP. 
 
 Twelve potatoes hoiled and mashed throuoh the colander, 
 
 add one ipiart of hoilins milk, a small piece of hutter, soum' 
 
 suit, pepper, and sauce, let it hoil fifteen un nutes. 
 
 ACADIA BAKING POWDER is absolutely pure. 
 Hattie & Mylius guarantee it. 
 
to 
 
 cnt'KCH oi. i'.N-(;[..\Nri iN->irii'iK rfxefpt book. 
 
 CALVES' HEAD SoFP. 
 
 Tnkc a calf's ]]•■-. i] well cleaiKMl fiiid a kinicf<l<- of \v;\\ 
 ami put lioth into a lar^i' soup pot, take an onion, a lari;*- 
 talil. 'spoon sweet lierhs, tie in a elotii an«l put i)i the pot; 
 season with salt ami pepper, lioil five lionrs, strain tlu'out;l> 
 a eolantler, clio[) the meat wry fine and return to the soup : 
 lioil four ey-^s very hard, cliop theui fine, slice one lemoit 
 vei'v thin ujid add to the last, 
 
 MAKE SOUP. 
 
 Five quarts water to two hares, two turnips, two onions, 
 si.\ cloves, twelve allspice, .svvet't marjoram and thymi' : 
 U-y nearly half the hai-e, siuiiiier fi\-e or six lioiirs, strain, 
 and add a lialf pint flour, two wine glasses tomato kefcliup, 
 and same of mu^^hroom, three wiiHi i>la,sses of wine: h(jil verv 
 gently. Mutton or beef hones may Ite added. 
 
 liUYAL sol: I' WITH tSAVOURY CUSTARD. 
 
 Yolks of two ei^ti'.s, wdiite of one, dust of white pepper 
 and salt, one j^ill of stock : take sUiall ])resi'r\e pot and 
 liutte]' it, heat the yolks and ouo, white with a little stock, 
 whisk uj), and ))our into the hutiered ;4all!pot, set it in 
 hoiliny water with jnt'ce of kitchen paper on the toj). lea\-e 
 it in hoilinsT water for twenty minutes without hoilinj^ ; 
 when cohh turn it out, cut in slices, and thin with pastry 
 cutter ahout the si/,(j of a sixpence ; ))ut into the soup, just 
 l)efore - rvinijf. 
 
 PURE BAKING POWDER, PURE SPICES, PURE FLAVORING EXTRACTS 
 at Hattie «& Mylius, the Druggists. 
 
CHUKCH OV KNGLAND INSTITUTE RECEIPI' 
 
 BOOK. 
 
 11 
 
 WillTE SOUP. 
 
 Tiiko two quarts of oon.l vvliitc stock, put it into a 
 saucopan with a lialf pound of lean vra! a she or tvv(, o 
 \uun twowlu^lo onions, a carrot, a hc.ul o^ ch-ry, nw.c. and 
 n hunch of hcrhs. Knil -futly for an hour and strain 
 Pound up the white Mesh of a cold fowl, with one oun<-e of 
 sweet ahoonds. hlanched, and on.' slice ot cruu.h of \\^'''\-^^ 
 previouslv soaked in hoilin- n,ilk : when (juite smooth, ad.l 
 this to th"e soup, an.l pass it throu-h a luur sieve. Ali.x the 
 heaten up volks .)f f<.nr eoos with three .luarters ot a pint 
 of cream and a dessert spoonful of arrowroot; add it to he 
 soup and stir it over the tire till .piit.- hot, hut <lo not let it 
 hoil;a<ldsalt.pepp.r, an<l a little pounded su-ar Ren.ove 
 the riesh fron. the ren.nai.ts of a couple of roasted <>'• '"i ;''' 
 fowls, taking care to exclude all the skin: add halt the 
 <,uantitv of hrtuid cnunl>s soaked in stock free from -rease, 
 and pound thor.)U,uhly in a nx.rtar ; sea.son witli pepper, 
 salt, and a little nut.ue- pass through a hair sieve ; add as 
 n,ucli stock as you want sou[., warm it withou lettui- it 
 i,oil,and stir into it, oi. the tire, a couple ot yolks ote-os 
 strained and heaten up with half a cup ot crean.. Serve 
 with dice of hread fried in hatter, or with pea.s or carrots cut 
 in the shape of peas, hoth previously hoiled. 
 
 poT.ATo sorp. 
 
 Six or seven potatoes cut up and hoiled in a quart of 
 water with two onions and some celery seed, a.ldin-, if 
 procu-'-ahl... a small piece of pork ( hutter will <lo), when soft 
 u.ash tlu-ou^h colander, and thin to the ri^ht consistency 
 with hot milk. 
 
 ACADIA BAKING POWDER Is the bast for all the recipes In this 
 book. Go to Hattie & Myliud for PURE EXTRACTS. 
 
C2 
 
 CHURCH OF fiNfW.AM) f NSnTCTr', RF.CKIPT f'.OOK. 
 
 BALDWIN & CO. 
 
 AI,L Kh\l)S OF 
 
 China, Glass & Earthenware, 
 
 I'OK DINNKU AND TKA TABI>K. 
 
 ITE FRII^I^S ANr3 RAMIIvINS 
 
 Also: THE QUEEN'S PATENT PUDDING BOILER. 
 BAIrDWIN & CO., - Halifax, N. S. 
 
 ^a BimIjiiI 
 
 "ti^ 
 
 mi:^Bm 
 
 ->--«»♦< 
 
 Dolls, Toys, Fancy Goods, 
 riouldings & Picture Frames. 
 
 THE LARGEST & BEST STOCK OF TOYS IN THE CITY. 
 
 iF'sa.rt's Ce^ntral Baziaar, 
 
 28 & ^o Duke Street, Halifax, N. S. 
 
 PICTURE FRAMES MADE TO ORDER. Best Work in the City. 
 
(.HIRCH OK ENCILAND 'NSTITUTE RECEIPT BOOK. 
 
 13 
 
 WHITE P.KAN SOUP. 
 
 Soak one pound beans in cold water over nii;lit, put on 
 ir\ five pints of cold water, witli two carrots and two onions 
 clioppe<l, or any other seasoninff desirable ; boil three hours ; 
 strain off' soup, and add one pint ndlk and one ounce butter, 
 lioil fiftetm minutes. 
 
 PALESTINE SOUP-ll. 
 
 Eifditeen Jerusalem artichokes, two and a half pints 
 stock, half pint cream, stick of celery, two onions, mace, 
 wdiite pepper, teaspoon suoar; peel the artichokes, and put 
 them in cold water with a tablespoonful of vine«far ; put an 
 ounce of liutter in a saucepan, wlien hot put them in, and 
 toss them about so as not to let them brown or rliscolour 
 put them in the stock with the onions and spices, and let 
 them boil until soft, about an hour; rub all through a hair 
 sieve, return to saucepan, boil a few minutes, add the cream, 
 pour into the tureen. Serve with sippets of fried bread 
 on a separate dish. 
 
 PEA SOUP. 
 
 Soak two quarts of split or o;reen peas over nif^ht, have 
 
 four (piarts good stock ready, put in soup digester with 
 
 three large onions and a head of celery or a teaspoonfi.l 
 
 celery seed, let it simmer or boil slowly three or four hours, 
 
 pass tlirough a sieve till perfectly smooth, return to pot, add 
 
 pepper, salt, two tablespoons mushroom ketchup. Serve 
 
 with dry toast cut very small. 
 
 M. J. K. L. 
 
 Hattie & Myllue keep only the best, be it Drugs or Flavoring Extracts- 
 
'4 
 
 CHURCH OF KNOLANI) INSTITUTE: RECRIPT KOOK. 
 
 COMMON SOUl' I5UT GOOD 
 
 Stock of l»oilefl fowl, leimb or heof hones; stiviin, nniovc 
 fat, put in saucepan with carrot, turnip, onion, celery ; strain, 
 fin<l return to pot : fuld ketchup, pepper nnd salt, and sirve. 
 
 TAPIOCA SOUP. 
 
 One and a lialf pints eood stock, yolks of two ei^ijs, tea- 
 cup of cream, one ounce cruslied ta[)i(jca, u little pepper and 
 salt; when the stock is l)oilin<r spriid<le in the tapioca; let 
 it hoil for ten minutes ; heat up the yolks well witli the 
 cream, add the salt and pepper, stir all in till very hot hut 
 do not let it lioil. 
 
 OX TAIL 80UP. 
 
 Two ox tails, quarter pound lean Iwun, a head and a half 
 of celery, two carrots, two turnips, two onions, five cloves, a 
 few pepper corns, wine ghus ihushrooni catsup, tliree quarts 
 of water ; cut up the ox tails, separating them at the joints, 
 put them into a stew pan with an ounce and half of hutter, 
 a head of celery, and the remainder of the vegetahles, cut 
 into slices, with the ham cut very thin, the spices and a 
 small hunch of savoury lierbs if you like tlie flavour, and a 
 half pint cold water ; stir over a cpiick fire for a short time, 
 pour in three quarts water, skim well, and simmer four 
 hours ; take out the tails, strain tlie soup, tiiicken with a 
 little fiour, add half head celery and catsup, add the meat 
 hoil a few minutes, and serve, 
 
 Mrs J. li. Woolrirh. 
 
 ACADIA BAKING POWDER is the cheapest - only 30 cts. a poimd. 
 
<K. 
 
 tHl'RCH OF B:NGLAND institute RhCKIPi HOOK. 
 
 15 
 
 II, riTMOve 
 •y ; strain, 
 1 SI' rvc. 
 
 t"o-(rs, ten- 
 'ppcr and 
 pioca ; let 
 with tlu' 
 r liot I lilt 
 
 ml a halt' 
 clovL's, a 
 00 quarts 
 he jt)ints, 
 of l)utter, 
 ahlos, cut 
 ces and a 
 •ur, and a 
 lort time, 
 iiicr four 
 n with a 
 ;he meat 
 
 '(Ullrich. 
 i. a pound 
 
 TOMATO tSOl'P. 
 
 One <iuart can of tomatoes, three pints milk, one heapin<r 
 tahlespc.onful of ilour, one laroe spoon butter. pei)per and 
 salt to taste ; stew the tomatoes a (juarter of an hour, pass 
 throu-h a sieve and see that no seeds go throuoh ; reserve a 
 l.aif pint of milk to i.lend with the flour, hoil the remain<ler 
 ■ add all to the tomatoes, boil for a minute and serve. Jo be 
 
 eaten with sippets of dry toast. ., r r- 7 
 
 M. J. K. L. 
 
 OYSTEll SOUP. 
 
 One ijuart oysters, one pint good cream, one pint milk, 
 one lari^e tablespoon tlour, one ditto l)Utter, pepper and salt 
 to tast"; beat up the Hour in a little cold milk ; boil the rest 
 and ad.l it with the cream to the butter, tlour, and lujuor 
 from the oysters: boil a minute or two, put in the oysters, 
 stand on th'e stove till heated throunh, serve. ^ 
 
 M, J. A. L. 
 
 GRAVY SOUP. 
 
 Out slices from leg of beef, brown by fryin,!- in butter 
 taking care that they do not burn, put into digester with 
 cracked bones on top, pour on foui- (luarts boiling water 
 hit it boil briskly uricovered, putting in at tiuies a little cold 
 water to raise Vcum, when all ,scum is taken off lay on top 
 some sliced carrots and turnips, two onions, one head celery 
 or a teaspoon celery seed, bunch of herbs, one tablespoon 
 salt, one teaspoon whole pepper, one do/en cloves, i:wo blades 
 mace ; cover the pot and let it all simmer from nine in the 
 morning until nine at night; strain through hair or wire 
 sieve. A hum bone is a great improvement. 
 
 ACADIA BAKING POWDER is the beet - made by 
 Hattle <& Mylius. 
 
1 6 
 
 CHURCH OK KN(;,.ANI) INsmUTK kKCKll-i 
 
 HOOK. 
 
 BAKLEV 801JP. 
 
 Boil half a pint of pearl l.arley in a rjuart of whit., stock 
 
 ti I It ,,s nulucerl to a pul,, pass it thron,irh a hair si.-v. an.l 
 
 »^l" to >t as much w..|l.flavou,v.l white sfck as ^y\\\\ny, 
 
 you a pun-o of the consistency of crean.. P„t the M^up 
 
 on the hrc when it hoils stir in to it, off the tire, tho yolk 
 
 of an eff^r beaten up with a oil] ,.f crep- , ; a.1,1 half a pat of 
 
 rosh hutter, an<l serve with sn.all aice of hrea<l frie.l in 
 
 '" ter. Instead of bread dice put in son.e youn, p-as 
 
 ''Oiled in salted water and well drained. ' 
 
 ALMOND SOUP. 
 
 Three ounces .sweet ahnonds, six bitter alniond.s, snuill 
 l>ead celery, one sn.all onion, one pint n.ilk, one and a half 
 ourices Hour, one and a half ounces butter, one an.l a half 
 pmts white stock, on.' ^i^ill crean,, .salt, whit.- p.-pp.rs ; blanch 
 nn<l chop aln.onds, a.hl pinch of .salt, an.l poun.l w.dl in 
 n.ortar, with a little col.l water to keep then, from oilin. • put 
 iH- almonds, n.ilk, c.d.M-y an.l onion into a .saucepar, and 
 ».od <.ently for one hour; strain the ndlk, (pressin^^ alm.H..ls 
 we to extract Havor), an.l return it to pan, n.ix flour and 
 butter m a small saucenan. 
 
 VtADIA ItAKIx; l-OWDKU a.„l Hatth- * M.vli.iH 
 SI'IC'KS and K.XTKAC'TS. 
 
!i)OK. 
 
 wliitf stock 
 I" sieve, am) 
 IS will e-jve 
 it the soup 
 V, the yolk 
 nlf rt pat of 
 ad tVi(Ml in 
 ouiin peas 
 
 onds, snuill 
 and a Imlf 
 and a half 
 t'fs : Maiich 
 nd Well ill 
 oiliiiti ; put 
 copaii and 
 1^^ aliiMJiids 
 < flour and 
 
 I 
 
 ll«*S USf 
 
 FISH. 
 
 BROILED OYSTERS. 
 Many invalids who object to oysters in tlie shell can cat 
 them when cooked in tins way : Drain the oysters, and dry 
 in a napkin, heat, and well butter a <,n'idiron, season the 
 oysters well, lay them on and broil both sides. Serve on a 
 very hot di.sh ; put a little picece of l)utter on each. 
 
 SCALLOPED FISH. 
 
 Take cold cod or haddock, fresh. Hake it, season with 
 salt and pepper, rhoisten with a little milk, and stir in a good 
 sized piece of butter; put this mixture into small scalloped 
 shaped tins, and bake a light brown. Serve on napkins. 
 
 FISH PIE. 
 
 Boil a fresh haddock, and pick out all the fish free of 
 
 bones and skin, one pint of oysters and a half dozen soft 
 
 crackers well pounded, put in a tin dish, a layer of fish, 
 
 then a few oysters, and sprinkle with cracker dust, addin^^ 
 
 salt and pepper, with a little nutmeg if you like it, fill up 
 
 the pan in this way, with crumbs of l/utter on each layer, 
 
 and pouring in the oyster liquor and half pint milk, put 
 
 a layer of crackers well sprinkled with butter crumbs on 
 
 the top, and bake in a good oven half an hour. 
 
 M. J K. L. 
 
 To insure satisfactory results In Baking you must use ACADIA 
 
 BAKING POWDER. 
 
i.S 
 
 * "'■''^' " '" I N'.l AM. I.NMIII I I. KK I in 
 
 BOOK. 
 
 Good housekeepers and CI«sc Buyers 
 
 *"■' ' >t "ONtV H\ IDOKINfl AT OUR STOCK OF 
 
 " U' i-]< II ((iiii jiii-ti' ii-H(iri iiiciii i,i 
 
 '"■' "^''"'^\v,V"^J.'" •■I.A.^ ■|(.\VKMV,.s. K.KI.KN ., MKI.U.M.M 
 
 '"'I I CARPETS, oil, (1., MH, ( I |{| \l\>. 
 
 iVIb .^^ AND BoVS Cl..)I-HIN(i 
 
 !;• ally iiiiiilf iiiKl In ui-dcr. 
 
 W. & C. SILVER, 
 
 Dry Ooods, Carpets, CiotHing, 
 Corner George & Hollls Sts., HALIFAX, N. S. 
 
 MRS. !«. JWAGflliPll^E, 
 33 Barring-ton Street. 
 
 LATEST STYLES IN 
 
 English and American 
 
HOOK. 
 Buyers 
 
 i OF 
 
 OID3 
 
 s .V fii;iii!(ii)\i 
 
 N ( ; 
 
 DthLxjag, 
 
 N. S. 
 
 reet. 
 
 CHURCH 01 F.NOI.ANU INSllll'IK RltKH'l BOOK. 
 
 »9 
 
 m 
 
 HOW T( CdOK .\ S.\LT (ODFISII. 
 
 Take a larjro ton.ler ti^h a I put it in s( ^ i>'' 'l'i> 
 l.efurc you want it for diinur aliout 10 a. \u. k-ut it in a 
 hiriri' tul) of colu water, skin le up, hh-I let it stan.l till 
 tli.r ev(>nin>j, then chan-e th. water nn.l let it soak until 
 alKMit twolumrs before diniH , take il .'it wash an.l clean 
 well, leavin^^ on the fins and the tail ; put iL in Mi" Hsh 
 
 kettle on the side of the ranir,., with > M water and sun r 
 
 f(.r two liours. Serve in a napkin on a lar-e dish. Make a 
 sauce of a tahlespoon Hour an.l a -..(.d lump of butter, mixed 
 .u.ooth with cold milk, HU up with e-pial parts of ndlk and 
 Imilinjr water, and set on stove till it Ix.ils; have ready two 
 hard boiled e<,'(,rs cut in su.all pieces, stir them in the sauce 
 and serve in a turroen. Carrots or parsn'.ps are a ,uood 
 accompaniment to salt codfish. 
 
 M. J. K /.. 
 
 LOBSTER i.'UTbKTS. 
 
 Save tlu- coral, cut mtat of lobster pretty fine, (green 
 part not j^ood), save the claws, one half ounce butter, -ne 
 half ounce Hour, one criH cold water, two tablespoons crenm. 
 juie(> of hidf lemon, one (juarter teaspoon white pepp> r. 
 pinch salt, few -rains cayenne, little dust -rated nutm. 4. 
 ,„>e ei^rg, quantity bread crund.s, when the Hesh is cut up 
 imlt butter in saucepan, a.ld tiour oradually, add the watc/ 
 let it boil three or four udnutes. add the cream and seasonins: 
 stir the pat of coral into sauce, then the prepared n.eat \nb 
 sauce, turn it on a plate, when it is cold the cutlets car 
 be formed ; brush with e<ri,^ and d rop^into bread cru'" j^^^- _ 
 ACADIA BAKING POWDER ia the ch^pest - only 30 cts. a pound 
 
20 
 
 CHURCH 
 
 KOOK. 
 
 <^ KN(;LAND IXSTIIUTE RKCEIPT 
 
 OVSIKKs A LA CRKMK 
 
 i.a./a'pin" t^Z^^^^^, ''''f'^y -"' «- "- "q-or ; take 
 wal„„t .1 i 'k tit, ' ' ," " " ^T'' "' *"'""■ "'"^ ^i^^ °f a 
 
 some slices of t,„.t n,., T,!. f -isonMio; to tnste ; have 
 
 OV.srEIi 8TEW, 
 
 seaso„i„r.,po„rtle li ":' i;«""^^«^^^^'^^^l<er,s, butter, and 
 l>an until h^ h on J C if ^'V!'^^ ">":^^^^-^ "^ ^'^^ ^tew 
 
 I-OnSTKIf, K'lSOTTO. 
 
 M. '/. K. L. 
 
 a tea:,.oonfnl of nn.sln-,,on.^ k^ " -^"r ^^^ --^ 
 
 put the contents of a tin of hh! ^notlKi saucepan 
 
 -hole of a fresh lob t^ "ed fr ^ 1^', "[j '"V^' ''''^^ ^''^ 
 - ^Vnn of stoek ; . hen "do ^u I It^ "h ^^'"^>' 
 
 ••^"<1 stir f<,r a n.innte together the^^^t^a^^^^^^^ off H r' ''""' 
 s^'t It on a hot nl'it,. .,Hrl,-,, ' ^',."^^'^^ 't off the fire and 
 
 standfortwonu! ;^,;trpii:i'^^^ ''''''"'' ^^^ ^^ 
 
 and serve. ^ '^''^'> "" '' warmed disli 
 
CHURCH OF 
 
 ENGLAND INSTITUTE RECEIPT liOOK. 
 
 21 
 
 COD A LA KELIGIEUSE. 
 Two pounds of cod, lav it in flakes in centre of dish, boil 
 hard two ejrjrs, one and half ounces butter, one ounce flour, 
 one pint milk, little white pepper and salt, tablespoon cream, 
 few drops lemon juice, melt butter in saucepan, add flour 
 and milk o-radually, add pepper and salt, boil three minutes, 
 add tablespoon cream, pour over fiish, add g-arnish of parsley. 
 
 LOHSTEli SOUFFLEE. 
 One lar<;e lobster, three ounces flour, three and a half 
 ounces of butter, one and a half pints milk, pepper and salt, 
 Due tablespoon anchovy sauce, one half tablespoon vinegar, 
 one half tablespoon Worcester sauce, four yolks cogs, six 
 whites ; jsut flour and three ounces butter in saucepan over 
 fire and mix until smooth paste, add the milk and stir until 
 it ljt)ils and thickens ; pour half sauce into a basin and put 
 aside, add to other half in pan as follows : break one large 
 lobster and cut in small pieces, take the coral, if an>-, poiind 
 in a mortar with one half ounce butter, pass through a sieve 
 and add the half of it to the sauce in the pan together with 
 flesh of lobster, the sauces, \inegar, j^epper and salt, mix 
 well and stir in yolks of four eggs, then mix in lightly 
 whites of six eggs beaten into a froth ; butter plain tin 
 mould, tie band buttered pa])er around it, put in mixture 
 which must onlv half flll it, steam for one and a quarter 
 hours. To sauce in 1)asin add a little milk, put five or six 
 large ripe tomatoes, cut them in halves, and cook them until 
 teiuk r in a moderate oven ; then break three eggs into an 
 eiuunclkd saucepan with one ounce of butter, and stir them 
 over the fire until the mixture is " scrambled " to the proper 
 clotted-cream consistency ; have ready some squares of 
 buttered toast, on which place the halved tomatoes, and add 
 to each a little pyramid of the scrambled eggs. 
 
 For IH'KK HI'K'KS go to Uattie & MyJiuH. 
 
22 CHl'KCH OV KXcr.AM) I \ -, 
 
 ' ' ''■''■ i<\:< I IIT IKiOK. 
 
 Rent's Stove (S Kitehen Famishing Depot, 
 
 31 BARRINGTON STREET. 
 
 Call and exainiiie Cioods and coinixire jirices. 
 
 - T K r. K 1 ' H C) X K A 1 -^ 
 
II' >' >K, 
 
 MiKcii .'F i:n<;i..\nI) in-tih ik rixeii' 
 
 liOOK 
 
 2^ 
 
 g Depot, 
 
 St()\-cs, and 
 
 Is. Warn,- 
 
 Is, Cliafino 
 
 !k' ii()rsi<: 
 
 NtC 41 
 
 OYSTKK I'ATTIES. 
 
 Make some ricli pnff paste, bake in small patty pans, 
 when cool turn out on a larj^e dish, stew some fresh good 
 oysters with a few cloves and a little mace, then add the 
 volk of one eo-g boiled hard and grated, a little butter and 
 
 as 
 
 much of the oyster liquor as w 
 
 ill cover them, let them 
 
 stew two or three nnnu 
 
 ites, when cool lav two or three in 
 
 each ])uff. 
 
 IJOUILLAHAISSE. 
 
 This Bouillabaisse a noble dish is — 
 A sort of SOU]), or broth, or brew, 
 Or hotch-potch of all sort of fishes. 
 That (keenwich never could outdo ; 
 (keen herbs, red peppers, nnissels, saffron, 
 vSoles, onions, garlic, roach, and dace ; 
 All these you eat at Terre\s tavern. 
 In that one dish of bouillabaisse. 
 
 QUAN'riTV FOR SIX PERSONS. 
 
 The first condition is to have i)erfectly fresh fish ; put in 
 a slew pan one pint olive oil, two tomatoes, an onion, and a 
 clove of garlic, all minced in fine pieces, three or four dried 
 ba\- lea\ es, and a dried piece of orange peel ; put in the fish 
 cut in pieces, pepper and salt according to taste, and a glass 
 of water to each i)erson ; i)Ut the slewpan on a brisk fire, 
 when it boils add a pinch of saffron ; let it boil half an hour, 
 'ha\e reach- some square pieces of bread in a deep dish, over 
 which pour the broth when strained. ^ ^ 
 
 I or I'l KK SI'M KS K<. to llatti.- & Mylius. I or i.U r.<i|>«H »''•• 
 
 At AIHA HAKIMi I'OWKKK aiirl llattU- &. M.vlius 
 
 SI'K KS iiii<« KXTIIA<'T». 
 
24 CHURCH OK ENGLAND 
 
 97 
 
 INSTITUTE RECEIPT BOOK. 
 To 
 
 
 HALIRAX 
 
 liArXKS ANf) MlSSKS ,SlI>K 
 
 ^IMPORTERS. <:^^ 
 
 The Largest Retail Dry Goods House in the City. 
 
 RIOR- 
 
 White Underclothine- 
 
 c..»,„NAT,„.Ns. COKSKTS. ,„«,„:„,, s.,x,.„„v r. .^.i . ,nr 
 
 Jackets, Cloaks & Waterproofs 
 
 rm-m. .r . '•'•' -^'''o^^k and to o;u>kr ' ' 
 
 «^^ Discount for Tneh ^"'i-k. 
 
 'iscount for Cash. 
 
 119 Barrlngton Street to 123 
 
 DIRECT IMF-ORTISRS 
 
 OK 
 
 Fine Dry G-oods. 
 
 SPECIALTIES- 
 
 DKNT'S CKLEBRATED KID (U.OVFS 
 
 MORLKY'S HOSIERY .K: rXI)I.:RWF\R 
 
 l^i^BllrERICk'S PATTERN AGENTS. 
 
 
MEATS-ENTREES. 
 
 TOAD IN A HOLE. 
 
 Cut cold meat into pieces an inch square and put tlien. 
 in H buttered bakincr dish, beat one enr.i?, add to it one pint 
 of .ui!k, and pour it oradually into six tablespoons of Hour, 
 beatin*^' all the time ; strain it through a sieve, add to it 
 pepper" and salt and pour over the meat ; bake in a moderate 
 oven one hour. Serve in the <lish in which it was baked. 
 
 VEAL LOAF. 
 
 Two pounds of veal, chop as for mincemeat, two coffee cups 
 find bread crumbs, two eggs well beaten, salt and pepper to 
 taste a little sifted sugar, and a lun.p of butter, beat all 
 to<'ether well, and put in an earthen pudding dish well 
 buttered, press it down very hard ; bake in a hot oven for 
 an hour ; when pefectly cold cut in thin slices. 
 
 POTTED HEAD. 
 
 Soak head and feet in .salt and water for twenty-four 
 hours ; boil and cover with water till bones move, but not 
 too much ; take out meat and pour liquor into dish ; when 
 cold take off all the fat, mince meat, and add sage, pepper 
 and a glass of wine ; boil up and pour into moulds. ^^^ 
 
 AH the proof of tho pn.i.ling U In the eatlnR-the use at A<;A1)1 A BAKING 
 POWDKK U proof of itt» superiority. 
 
26 CHURCH OF KNGLAND INSTITUTE RECEIPT BOOK. 
 
 Mu w. mm, 
 
 HflHDWflRE, 
 
 91 & 93 GOTTINGEK STl?EET, 
 
 \ 
 
 Table or Cooking BUTTER 
 Table or Cooking EGGS . . 
 
 '^^^ SHEA'S, 
 
 20*7 Barrington Strse:t. 
 TELEPHONE 140. Delivery Free. 
 
liOOK. 
 
 CHURCH OF ENGLAND INSTITUTE RECEIPT HOOK. 
 
 27 
 
 I 
 
 
 ITTER 
 05 . . 
 
 3tre:<st. 
 
 BEEF STEAK PIE. 
 
 Three pounds good tender steak cut in snudl pieces, chop 
 three large onions and boil till tender in a pint of water, mix 
 tahlespoo"n of flour, and one of butter, with pepper, salt and 
 ketchup, with the water ; lay the beef in to boil for three 
 nnnutes, line a pan with good paste, pour in tht n^eat and 
 the •■■ravy, covering all over when full with a top crust ot 
 past^^ make a slit at each end to let out the steam, ornament 
 the top and bake until it becomes a light brown, serve hot. 
 ^ M. J. K. L. 
 
 KIDNEYS IN BATTER. 
 
 Make a thick batter, season with pepper and salt, cut 
 the ki<lneys in thick slices, put some butter into a pan, and 
 when the blue steam rises put in the slices which ntust be 
 first dipped in and covered with the batter, fry nicely ; 
 drain, and serve with fried parsley. 
 
 GAME OMELETTE. 
 
 Break six eggs into a frying pan, a<Id four ounces of 
 butter, a large "pinch of salt and a trifle of pepper ; fry 
 quickly as for an ordinary omelette; meanwhile you will 
 have minced ready the brea.st of a partri.lge or any remains of 
 cold game, add just a shred of onion and a tiny bit of chopped 
 parsley, make the mixture (juite hot in a separate saucepan, 
 and when your omelette is ready spread it over the top ; 
 fold it (juickly and serve. Remend)er it mu.st be taken to 
 table piping hot or it will lie leathery. 
 
 PURE BAKING POWDER, PURE SPICES. PURE FLAVORING EXTRACTS 
 at Hattie & Mylius. the Drugfglats 
 
28 
 
 CHUHCfl Ol' KN(;i,AND INSITrU I K KIXE/I'T BOOK. 
 
 We are at 
 Your Service 
 
 Our store is convenient to come 
 to ; clerks conrteons ; onr ever- 
 cliantrin^r stock well assorted and 
 full of values, especially in our 
 
 Dress Goods Department; Household 
 Goods Department ; Whitewear, Under- 
 wear and Corset Department ; Hosiery 
 and Smallwares Department.vvvvvvvv%,\. 
 
 Come in and see us ; you will find 
 us ready and willing; to please you. 
 If you cannot pa>- us a visit, our 
 Mail Order Department and Tele- 
 phone Service will w^ive \'ou every 
 satisfaction. 
 
 GEORCxE T. SMITH, 
 
 The Central Dry Goods Store. 
 
 37 GEORGE STREET 
 
 Telephone No. 571 
 
 I 
 
 ^ 
 
 m 
 
E/I'T BOOK. 
 
 CHU 
 
 RCH OF ENGLAND INSTITUTE RECEIPT BOOK. 29 
 
 I 
 ■it 
 
 to come 
 our ever- 
 orted aticl 
 in our 
 
 jusehc'd 
 , Under- 
 Hosiery 
 
 will find k 
 ease you. 
 visit, our 
 nd Tele- 
 i^u every 
 
 ds Store. 
 
 
 "^\i.-''cH^Ni}k0ai 
 
 POTATO CROQUETTES. 
 
 Four potatoes, small piece butter, yolk of one esS- pepper 
 and salt, n.ix all well to<rether, and when cold mould into 
 pears, brush with egg and bread crumbs, and fry. serve hot. 
 
 EXCELLENT WAY TO COOK A FOWL. 
 Melt in a saucepan two ounces good salt butter, thicken 
 l.V adding one ounce of fiour. stir well to keep it smooth 
 until it is a light brown colour, put in a plump youiig 
 chicken, close and leave it to simmer half an hour, turning 
 it once at the end of that time, add to it one tumbler of rich 
 beef ielly and one of sherry, and fill up the pan with 
 u.ush;oon.s, again close, simmer for another half hour when 
 it will be ready to serve; use salt and pepper according to 
 taste. 
 
 VEAL CUTLETS A LA PRINTANIERE. 
 Pare some thin veal cutlets, season them, break some 
 eaas dip in the cutlets and sprinkle well with bread crumbs 
 pTt in saucepan with melted butter, when nicely browned 
 serve on a round dish with wreath of vegetables cooked in 
 butter, salt, white pepper and a pinch of sugar. 
 
 FRIED SWEETBREADS. 
 
 Prepare sweetbreads as in the receipt on nt. page ; when 
 boiled white and tender dip in yolk of egg. cover with bread 
 crumbs lightly peppered, fry in butter and ser ve very hot. 
 
 rCADIA'BAkmG^POWDERlI absolutely pure. 
 
 Hattie & Myllus guarantee it. 
 
fl___fH^ OP ENGLAND ,N.,r„x,TE K.CE,,., nooK. 
 
 -.-i- 
 
 ACH 
 
 >'! :AI> 
 
 18 ALL IT COSTS TOSWHp' 
 
 , "CYcS-B-EARrNC N 
 
 ^ «WITH NICKBL FLATSr '^ 
 
 TRIMMINQ8. 
 
 No Noise 
 No Oiling 
 Last Longer 
 Run Easier 
 
 "Cyco" B-rlng. , 
 do more for 
 Carpet Sweepers 
 than bull-bcaringa 
 have done for 
 ^ bicycle*. 
 
 TlieBisseaaJ0Deias'OTO"Beailiiis. 
 ^e sell UifiiD. 
 
 CUTIiERY 
 
 •%*1 
 
 Of all kinds 
 At ail prices 
 
 Silver Plated 
 Ware 
 
 For Presents 
 
 Tinttiare and 
 
 Enamelttiar. 
 
 e 
 
 
 Kitchen Furnishings 
 
 A. M. BELL & CO., 
 
 67 & 69 Upper Water Street, 
 
 ■— -* — »-r 
 
CEII'l- ROOK. 
 
 CHURCH OF ENGLAND INSTITUTE RECEIPT BOOK. 
 
 ITIiERY 
 
 Of all kinds 
 At ail prices 
 
 ter Plated 
 Ware 
 
 -or Presents 
 
 t^e and 
 
 Enameliuare 
 I Furnishings 
 
 CO., 
 
 street, 
 
 5. 
 
 TO LARD AND STEW SWEETBREADS. 
 Soak the sweetbreads in salt and water for an hour, 
 wasl, tli.tn well and luive boilinjr water ready to blanch 
 then- b„il ten nnnutes, put then, into cold water and trim 
 them have slices of wldte bacon rea.ly one inch long and 
 thick in proportion ; run the larding needle partly through 
 ,,nd insert the bacon thickly, n.ake a sauce with a tablespoon 
 of flour n.ixed with a pint of stock, stir till it boil«, lay in 
 the .vveetbreads, stew three-quarters of an hour, lay them 
 on a .lish, add two tablespoons cream to the sauce, pour over 
 boiling hot, and serve. 
 
 RABBIT STEW. 
 Two nd.bits, cut each in eight piece., and fry in dripping 
 for a few nnnutes, put then, in a stew pan with one pound 
 corne.l pork cut in small pieces, three large onions cut fine 
 four quarts of water, salt and pepper to taste; let all boi 
 three hours slowlv, a half hour before serving add a bowl 
 full of small dumplings made of good light paste ; before 
 turning into tureen add three tablespoon, mushroom 
 
 ketchup. 
 
 JUGGED RABBIT. 
 
 Two rabbits fried lightly in butter, put them in a stone 
 iar with cover, put in one onion cut fine, four cloves, one 
 blade nu-.^ balf dozen whole peppers, pinch of cayenne, cover 
 with one quart good stock ; set the jar in boiling water and 
 boil for two hours, add gill of port wine and juice of half 
 len.on, put the meat on a dish aji£pouj-ovei-the^^ 
 ^;^^5^X-^X^ii^^~^5^^5^~^8^^e cheapest -only ?0 cts. a pound 
 
S^_____nWHCU OF ENGLAND ISsmVTE RKCEM. 
 
 I nooK. 
 
 I 
 
 "'WmiEnrTi 
 
 f4X ^Xil^ 
 
 U'l'.l.KSAr.K AM. KKT.VII I-KAIKlt IN 
 
 FRESH 
 
 ^ 
 
 CORNED PORK, 
 
 Hams, Baeon, Bolognas, &q. 
 
 Sa-u.sag:es a Specialtjr. 
 88 GOTTINGEN STREET, 
 
 HALIFAX. N S 
 
 TELEPHONE 1125 
 
 L. D. MURPHY. 
 
 TElvEHHONE 404. 
 
 J. T. CLANCEY. 
 
 MURPHY & CLANCEY. 
 
 General Provision Dealers & Vietaallers 
 
 93 GOT VINGEN STREET. HALIFflX. fl. S. 
 
 ^'''' ri^.i!!"*'^'^' ^'i"'"' Veal, pooltrv. 
 Gd0,e Gopped Beef. TopgUe, ' 
 
 Pork aijd Saosages. 
 
 KRESH BUTTER, EGGS. VEGETABLES, FRUITS 
 and CANNED GOODS always o„ Lu± ' 
 
CEII'I JioOK. 
 
 CHURCH OK KNGI.ANU INSTIlUlb 
 
 KKCKll'l liOOK. 
 
 33 
 
 II J 
 
 i> 
 
 IN 
 
 ) PORK, 
 
 3S, (Se. 
 
 ET, 
 
 I PAX. N S 
 
 J. T CLANCEV. 
 
 SfCEY, 
 
 1/ietaallers, 
 
 FAX. N. s. 
 
 , Podltpy, 
 
 i, 
 
 .KS, FRUITS, 
 
 II hand. 
 
 FlJirASSK «'K CUICKKN. 
 ,..,,,1 or l,ot chick. av. in nice P^J^^^^ ^ '7*^^' "^";;V jl^ 
 
 elr::t' carrot or ..oii.! ton.u., put the piecos ,. dack 
 in tl.o centre, a.Ul the erean. to the sauce le bo p nnU 
 
 ,.„ur.)ver; if the sauce is not rich enou-h heat uptht jolk 
 of an e^'- an.l stire in, hut do not let it hoil. 
 
 men ELI EU. 
 
 Boil three ounces of .naecaj-oni in a la,<.e ^vua^pan of 
 
 ),nilinn. wuter, with a pinch of salt and a hit ot huttu tor 
 
 ;;'';.; hour ;'urain. Ji cut it up. in -f P-^^^'^e^ 
 
 ,.ith three well beate,. e.gs and s>x "»"^^ / ^;' ^"^ '^ ^^^ 
 
 -;!.t-;/HritT^ta^.r«nT^;;;:;Tn't,Sd 
 
 ^ xtu e \ie it down with paper, a,>d put it into a. saucepan 
 ; llc^lin. water not hi,h enough to touc^i tlu. nui ^ the 
 ,„„ul.l: let it boil for seven n.inutes with the sauc pan 
 ti(,ditly covered. 
 
 POT PIE -VERY GOOD 
 
 Uuo a pot or a pan with good paste, ^^\'^l'\f;2tk 
 of veal in nice slices or joints, and «"« P""';\.;; ^ ^^ve s 
 cut in small pieces, lay then, in the P^^ "-^^^^^^^^^^^^^^ 
 sprinkle well with pepper, cut three or tou. 0"^°"^^"^^^^^ 
 L stew in with the meat, about halt a P^"- .«\^^^^^^^^t 
 cut in sn.all pieces in.proves the gravy put " J."; »"^^ 
 
 water to nearly till the pot and ^^^^^ ^' ^y ^^^^ 
 paste : set on a slow stove or bake in a model ate ^ ON^en^ an 
 
 hour and a half. 
 
 M. J. K. L. 
 
 I^I^iTBAKING PONDER is Ibe cheapest - only 30 cts. a pound 
 
M 
 
 CHURCH OF KNtn.AND INSTITUTE KfXKIl' 
 
 I i:r)OK. 
 
 I When Farnitare of Carpets 
 are fleedecl_ 
 
 It IS natural that nou should want to cret 
 the best value tliat nionex- can procure 
 vStyles, workmanship and finish should l)c 
 important factors thouoh in makin-. c.ni- 
 ])ansons in prices. ''' 
 
 Our line of spick and s])an New iMirni- 
 ture IS priced lower than ever. 
 
 We can't enumerate j)rices lu/re, hut no 
 matter what you re(|uire, we can meet 
 your wants, and will he -lad to have vun 
 come m and compare our ooodsand prices 
 with the best \-ou can ^el elsewhere. 
 
 We Have Everything to 
 Furnish a House ^-^i^^- 
 
 GORDON & KEITH, 
 
 FuLrn.itt^r^ and Carpets, 
 
ECKII'I HOOK. 
 
 „,.KCH OV KN(H,AN1. INSTITUl K RECEIPT «00K. 
 
 35 
 
 i 
 
 HASHED TURKEY OR CHICKEN. 
 1 1 . ,,f l.nttpr in a frvinc' pan and mix with 
 i, , , ;,l,l,.s,„K,'n of «,n„-, stirrin, till well blende. a„.l 
 
 ,:;,,-,„;. J, . „ ,-int oi- w,>ter, two U,le„poo„s ke eh 
 .„„, ,„,.„„,. , |,t it l.nil up, put in the >ueat ami cook u. t, a 1 
 
 ' ,', !„.„„,„, tun, the ,uoul,l upsi.le down on a ho .M,. 
 ,,„, .,.,.ve ,o„„a it « thick Kravy n,ade of beef a tol b«- 
 
 :,: c,.s u,iucea heef l,„iU.a ten n,inn... in a S.1 of CO 
 
 w.f, u.ix a teaspoon of Hour sn.ooth m a l.ttle col, 
 ,:,„,: „a,| tin: hoiliu. ,vavy. p.mr thn.n.h a strmner, ami 
 
 I'OTATOE FIE 
 
 ,.,„ ,,„,,, |,.,,f. louih or u.utton. vei-y hnely, n.ake a gmvy 
 
 of a pint of w„t,.,- in winch tlnee finely cnt on.ons have 
 
 Ln ,ilecl, hraid a tahlespoonful of tlonr w,th a httle cold 
 
 " ,. add this with a tahles, nful of hutter, two spoons- 
 
 ;r,„u.h,.oou, ketchup with salt an.. peprHU-. to t e on.on 
 ,i,,„i,,, hoil two ov thveo ndnutes; hrown th.. n,e. I U^O^ 
 in a f.vin, pan, than lay in pud.hng 'l-'M™"'' '!'-■> 
 over it,- then press hot potatoes tln-ou,h a suve .a, e t p, 
 ,uld two or three cruud.s of hntt,.-, put n, .he oven an.l h.d. 
 twenty minutes, servo hot. 
 
 TOMATOE riE. 
 
 Plico the remains of coUl pork or mutton in a pie dish 
 with .\^v Hces of potatoes and onions, cover w.th sUc^mI 
 vith a ^^'\ " Y 1 4^,, or if this is not at hand, a httle 
 tomatoes, adu a nine stoctv, i^i 
 water, make a short crust and bake^ 
 
 ACADIA baking' POWDER iB absolutely pure 
 Hattie & Myllus laruarantee it 
 
36 
 
 CHURCH OF KXni.AM, JNSTrrriK RKcp;,,.,. „.oK, 
 
 "The Gottingen Street China Store" 
 
 HAS AT ALL SKASOX8 OXK OK TUV. MOST X" VRIF,, 
 A.M. HKST ASSORTlvI. STOCKS OF (;c)(),,s IX TOWX 
 
 Dinner, Tea and Toilet Ware, Glassuare, Lamps, &c., 6^c. 
 We are sellino- at ^.reatlx- reduced prices, to suit 
 everybody. Cliina Cups aud Saucers from i„c 
 lip. We have also a fiue lot of Hall Lauins ■ 
 a^so. Parlor aud Table Lauips. Fa„cv (;iass 
 h nut Dishes, aud all other liues to be fouud iu a 
 well kept busiuess~Crocker>- aud Chiua Store. 
 
 -l.A.HANGOGK, - (>5 Gottii^iier^ st. 
 
 NO LADY'S TOILET IS COMPLETE 
 
 WITHOUT A BOTTLE OF. 
 
 McFATRIDGE'S 
 
 Almond & Gacqmber Cream 
 
 It Makes the Face and Hands Soft and Beautiful. 
 
 PREPARED ONLY BV 
 
 47 GOTTINGEN STREET, . HALIFAX, N. S. 
 
 M 
 
KCKIP7' I!()OK. 
 
 CHUKC 
 
 H OF ENGLAND INSTITUTE RECEIPT ROOK. 
 
 37 
 
 and Beautiful. 
 
 POTATOE rUFF. 
 
 Take two cupsful of cold n.asbod potatoes, stir into it 
 two tablespoonsi'ul of melted butter, beatin- to a cream , 
 add two eoo-s ligbtly wbippe<l, and a teacup of cream or 
 n.ilk, salt to taste, beat all well, put in a deep disb and bake 
 in a (piick oven until browned. 
 
 TIMBALE OF WHITE MEAT. 
 Six ounces pipe maccaroni, one pound cooked chicken 
 on. quarter pound cooked han>, six button mushroouis, two 
 tablespoons bread crumbs, salt spoon powered sweet herbs, 
 p,pper and salt, three e%^s, n.ince chicken fine, 
 one tablespoon crean. beaten up with it, boil n.accaroni ten 
 unnutes in water, then in nulk or stock till soft, hne a 
 buttered n>ou1d with maccaroni in pieces half inch Ion-, 
 brush over with white of e-s put the seasonm- m the 
 n.eat and press all closely in the n»ould, cover with buttered 
 paper and put in the oven to steam for an hour, et it be 
 firmly set in the middle, turn out and serve with white 
 sauce. N. B.— This may be made with veal instead ot 
 
 ^'"''"- CHICKEN SALAD. 
 
 Hroile.l or roasted fowl, remove all the skin, the fat and 
 the bones, chop very fine, cut good white celery equally 
 small, also one good .sized beet; lay in the dish a layer of 
 chicken, then of celery and beet, and so on until the dish is 
 filled • ju.st before it goes to table pour over it a good salad 
 dressing, garnish with hard I K)iled eggs^liced , and leUuce^ 
 
,3'^ 
 
 CHLKCH OK ENOIANM) INSIIIUTK KHClill'T liOOK. 
 
 DRY & KINSMAN, 
 Siioitary Mkn and Hot Wafer lleate 
 
 TINSMITHS and GflS FITTERS, 
 
 72 GoppWallis St., - Halifax, X. S. 
 
 )eaicrs in COPFKR P.ATH TrP>S. HOT WATKR 
 P>()IL1-:RS, sinks, pumps, .K:c. 
 IRON AND LEAD PIPES ALWAYS ON HAND. 
 
 TELEPHONE No. 1151. Particular attention given to Jobbing. 
 
 Good Quality Groceries 
 
 arc essential to the cook who wants to lio good 
 cooking. You can't make a lastv omcllctte with 
 stale eggs, nor a good pie crust with had butter. 
 We know the quality of t^e groceries we sell, 
 because we buy only from reliai)le peo|)le. Some 
 times we have to pay a good deal more for first 
 class articles than we could buy the second grade 
 at ; but we think it pays us to have only one ,«. 
 (juality, and that the best > 
 
 W. E. CI^OWE & CO., uSs Gottingen St. | 
 
 % 
 
 

 CElVi BOOK. 
 
 CHl'KCH OF I.N(.I.ANn INSTITUTE RECEIPT l^OOK. 
 
 39 
 
 Half 
 
 CROQUETTES OF CHICKEN. 
 a CH)1(1 chicken, two ounces lean cooked ham, one 
 
 ^9i^"^^^^ 
 
 ounce ])nUev, on.e ounce flour, one ^iH stock (veal), one- 
 Inlf -ill cream, juice of one-half lemon, un.-quarter tea- 
 .pooi'^-ul salt, same white pepper, few grains cayenne pep- 
 ,,,, VvA the butter into a small saucepan, when melted put 
 ■!„ the fl(nir and oradually add the stock ; do not add too much 
 -U a lime or let it j^et too thick, let it boil before adding 
 the cream, three or four minutes will do U, add cream 
 ..asonin- lemon .iuice, stir in chicken and ham fmely nnnced 
 uff tl'.e f;re, turn it out on a plate after it is minced. 
 PASTRY FOR CROQUETTES OF CIlKHvEN. 
 ( )ne-quarter pound flour, three ounces butter, pinch of 
 salt, three-(,uarter <r\\\ of water, sift flour, lav it on board 
 chop in butter with flour, mix liohtly with water, roll cut 
 licditlv and awax- from von, dip paste cutter w hot water, 
 piU little of prepared meat into middle of paste, beat one 
 eoc- on plate, brush each enxiuette with eo-, and lay in 
 liread crumbs, fry pale brown in hot fat (half lard and half 
 drippino-) three-quarters of each is enou-:h. 
 
 LOBSTER SALAD 
 
 Cut the lobster finelv, have two or three firm white 
 heads of lettuce carefully sliced, fill a dish with alternate 
 laversof lobsters and lettuce, pour over all a rich shaip 
 dressing, .irarnish with the coral of the fish, hard boiled eo:Rs 
 sliced, and lettuc^ leaves . __ 
 
 PURE BAKING POWDER, PURE SPICES. PURE FLAVORING EXTRACTS 
 at Hattip & Myllus, the Druggists. 
 
40 CHURCH OK EN.a.AXn INSTllUir; KKCK.,.,- 
 
 HOOK. 
 
 ESTABI.ISHED IHo 
 
 9 
 
 BROWN BROS. & CO. 
 
 ^— ^:^-$-$!5i$$S$a5i$;^^,:j^^^^^^^ 
 
 S?€€S$-€$$;$w- 
 
 iUU 
 
 'C^^^€:*$«*iS;€*S<ft*&st*fi;a 
 
 («o 
 
 
 J€$$-€e6i*«- 
 
 ^2^--" DUFFUS' CORNERS,"-^^^^ 
 GraRViHc Street, - Halifax, ]V. S. 
 
 Sponges, Perfumery, Combs, 
 
 Hair Brushes, Flesh 
 
 Combs, &c., &c. 
 
 The Finest Appointed and Best Equipped Drug Store 
 in the Maritime Provinces. 
 
CKlPr BOOK. 
 
 CHVKC 
 
 :H ok KNOl.ANl) INSTITUTK RECIilPT liOOK. 
 
 4> 
 
 S;S;«$:^£$-$i$t€:€i€i€i*«* 
 
 POTTED BEEF. 
 Take two pounds of beef off the round, remove all skin 
 and fat, place it in a stone jar, cover with cold water dredge 
 xvitli a little pepper and .salt, a small onion stuck with ei-ht 
 cloves put it in a cool oven, stew K^ently five hours : do not 
 let it ■•xt drx but add a little stock, take the meat out of the 
 stock and put it several times throu-h the mincm- machnie, 
 restore it a-ain to the .stock, mix, and add one ounce ot 
 butter, pepper, salt, a pinch of cayenne, and one table- 
 spoonful anchovy .sauce. \ ery crood. 
 
 HASHED FOWL. 
 
 l^rown a quarter of a potmd of fresh butter, slice two 
 lar^re onions and frv them, cut fine the heart of a fine, white 
 calW%and chop' up a lar^^e sour apple ; put the whole 
 into a saucepan, add an e-Rspoonful of cayenne, one of black 
 pepper, a tea.spoonful of tumeric, the juice of half a lemon 
 and a small cup of strong stock ; cut up a fowl, flour it, add 
 a little .salt, and put it with the rest of the ingredients ; 
 cover it closely to keep in the steam, and let it .stew gently 
 for three hours. 
 
 )ed Drug Store 
 
 To insure satisfactory results \n Baking you must use ACADIA 
 
 BAKINa POWDER. 
 
42 CHURCH OF KNf;f..\M> [NSriCIII, HKCKlVi HOOK. 
 
 City Fancy Store, 
 
 123 GIMNVIhhK STKEKT. 
 
 IMl'OKTKK OK 
 
 Enjj;^li.sli, Oennan and American _ 
 
 TOYS, DOLLS, 0A:\II{S, HASKKTS, RALLS. 
 Also, a fnll line of Fancy (tOods & NovKi/riKS. 
 ti^ Orders from the Conntr}- proniptl\- attended to. 
 whoi^kssaIvP:: a no kktait^. 
 
 Gents' Furnishing-s. 
 
 / 
 
 * SEE OUR 
 
 Unlaundkifj) White Shirt, (?r 
 
 Linen Cuffs, 2 pair for .... 
 
 Linen Collars, 2 for - - - - . 
 
 
 Socts. 
 2 sets. 
 25cts. 
 
 Also, a lar^^c assortment of Gfnt's Underwear, 
 Hats and Cai-s, Watfri'rooi Coais, Umbrellas, &c. 
 
 ALBERT DOWNEY, 
 
 239 BaFFington St., - Cofner Baekingham St. 
 
: re I PI lUJOK. 
 
 PUDDINGS AND PIES, 
 
 COTTAGK PUDDP: - 
 , ,„. c„p sn...r, one cup sweet milk, half cup n.eltea 
 ,,„u ,lee.™;uvosu,aU teaspoous crea.u tartar, oue tea- 
 ';:::,;•■:;;;:. r^ pi„t Aour, bake tUree.,uartersof a„ l„.ur. 
 
 METHODIST PUDDING. 
 T.o,ar«eeup.«o,.s..ut«.^^^ 
 
 ::;;:;;:':^:=::^:^'^--~--r'trr 
 
 l(, inaKc a ^ ^^ ^1^^ batter, 
 
 fresh fruit or berries, with a niUG su^cu, ^ 
 
 bake slowl)'. 
 
 FROSTED KICE. 
 
 „„i, two cups rice iu u.ilk ^^^ ^'■^ ''"'"■ ^^'J^ 
 season it. beat yolks of tbree e,.s with theu, ,n a ep <1 
 beat three whites to stiff froth, with a little sUR.ar a 
 :; on spread over rice and brown in oven, put ounce u 
 s'rve cold. This u,av be n.ade of tap.oea or corn starch „. 
 
 same way. 
 
 CREAM PIE. 
 
 One cup flour, three e^.s, one cup su.ar, two teaspoous 
 bakhijT powder. 
 
 (i.t your Orfcerles at tho '^'-'^^'^^-^^^^ ^ ^,Z.. 
 KXTKACTS from llattl*' oi .tijh"" 
 
44 rtn-Rcit o[. i.Ncf.AM. iNSTni'ir, kWKipr hook. 
 
 Everything ___«____^ 
 
 ^^ does not depend on the Pp^^^inf t 
 
 U you do not have ^^ood 
 
 SPICES, ESSRNCBS, CREAM TAinxf? ^r 
 
 IRWIN & SON, 
 
 CH^naists and. IDrLiggists, 
 99 GOTTINGEN ST. and 201 BRUNSWICK ST. 
 
 ---^1 N. B. Family Receipts and Prescriptions a Specialty. ^-.>- 
 
 DKALKR IX 
 SCHOOL, SUNDRIES, 
 
 Lamps & Iiamp Fittings, Tin, Enamel and 
 (floodenmare, Toys, faney Goods, &e. 
 
 83 GOTTINGEN ST., 
 
 HALIFAX. N. S. 
 
 m 
 
KJf'T liOOK. 
 
 ( IHK(H 
 
 ' Receipt! 
 
 RTAR &c., 
 
 Lggiste, 
 UNSWICK ST. 
 
 a Specialty. S^ ^>- 
 
 inamel and 
 )ds, &e. 
 
 IFAX. N. S. 
 
 OV KNdlANr. INSTITUTE KKCEII'T I'.OOK. 45 
 
 CREAM FOU riE. 
 
 Onr cnp liiliiiK water, one ess, one tablespoon flour, 
 one ditto suo.nr, a little milk, lemon essence, stir all into 
 ibel.oilin- milk andboil two minutes, when cold fill and 
 
 frost the cake. 
 
 GINGER PUDDING 
 
 Half ])ound flour, quarter pound suet, quarter pound 
 sn.-ar utk^^I teaspoonful ground singer, chop the suet very 
 tnie and mix it all dry, boil in a well buttered ba.sni three 
 hours ; sweet sauce. 
 
 FIG PUDDING. 
 Half pound bread crundxs, half pound figs chopped ver>' 
 fine, six omices butter, six ounces brown sugar, the juice 
 and' rind of a lemon, half a nutmeg, three eggs well beaten, 
 mix all together and boil two hours. 
 
 SNOW PUDDING. 
 One pint of boiling water, two tablespoonsful of corn- 
 starch, twoegg.s, half a pint of milk ; dissolve the cornstarch 
 in a little cold water, stir it into the boiling water, add the 
 xshites of two eggs beaten to a froth, a little salt, and one 
 tablespoonful of white sugar ; pour into a mould and set to 
 eool ; make a custard of the >olks of the eggs, the half pint 
 of milk, one teaspoonful of cornstarch, half a cup of sugar 
 and flavor with lemon or vanilla. Serve cold, pouring on 
 the custard as you serve it. 
 
 PUR^BAKINGPOWDER, PURESPICES. PURE FLAVORING EXTRACTS 
 at Hattie & Mylius. the Druggists. 
 
•*^ 
 
 46 
 
 CHUKcjr OK |.:n{;lani. iNsruuiK reckiit 
 
 HOOK. 
 
 MANCIIKSTKR I'iri)I)l\(j, 
 Pour a pint of l,oiH„^r ,„ilk over twelve ounces bread 
 crumbs, and b.'at into a smooth batter, add six ounces su<rar 
 two ounces butter, yolks of tliree e^^-^.s and whites of four' 
 lemon or an>- other essence, two teacups of preserves poured 
 into the botton. of the mould; then pour in the batter, 
 steam two hours, requires no sauce. 
 
 COOPEKSTOWN PUDDINCJ. 
 Stir into a pint of boilino nijjk three even tablesp(.onsfnl 
 of flour and one of corn starch made into a paste with a little 
 cold milk, add a small piece of butter, beat four e-r.s, yolks 
 
 and whites separate, and when it has cooled a lit'ire stir in 
 the e^-s^ j„_,t ,,^.f^,^^. -^ -^ p^^^ .^^^^^ ^j^^ ^^^^^ ^^^ j^^^^^^ ^^^^^^ 
 
 the pudding dish in a pan of boiling water, then bake one 
 half hour. Kat with sauce. 
 
 A GOOD SAUCP]. 
 
 One cup of sugar, one-half cup of butter beaten to a 
 cream, then add the yolk and white of one egg beaten 
 separately ; flavor to taste, set to cool. 
 
 BANANA PUDDING. 
 
 T^yo tablespoonsful corn starch wet with cold water one 
 cup white sugar, one-third cup butter, stir together in a 
 dish, pour on boiling water to make a thick custard, stir in 
 three well beaten yolks, bring t<. a boil, slice thin a few 
 ripe bananas, pour the custard ov.rthem, the whites beaten 
 with sugar on the top. 
 
 ACADIA BAKING POWDER in absolutely pureT 
 Hattle & Myllus guarantee It 
 
CHURCH OK FNCil.ANI) INSTITUTK KECKIPT HOOK 
 
 47 
 
 lp:mon pudding. 
 
 Make a custard of a pint and a half of milk, yolks of 
 two ej^'j^s, two tablespoons of flour or corn starch, thrce- 
 (jnarters of a cnp of sii^ar, the ^^ratcd riiul und juice of a 
 lemon, pour in the dish and bake, stirrin<r now and then. 
 
 ORANGE PUDDING. 
 
 Cut up oranges in small pieces to make a thick layer on 
 ])ottom of pudding dish, make a thick boiled custard, when 
 cool jjour over the oranges, use the whites on the to]), brown 
 slightly, be careful to take out every seed. 
 
 ASPARAGUS PUDDING. 
 Cut up all the tender part of a bundle of asparagus so 
 that the pieces are about an inch long, boil them, then let 
 them cook in stock for a quarter of an hour, prepare some 
 fried bread in the shape of dice, and when about to serve 
 pour the soup ever the bread. 
 
 FIG PUDDING. 
 
 One half cnp molas.ses, one half cup c opped .suet, one 
 and a half cups flour, one half pint chop; i figs, one egg, 
 one half teaspoonful soda, half teaspoonful cinnamon, half 
 teaspoonful nutmeg, "li . net, molasses, .spices and figs 
 together, dissoh'e soda with teaspoonful hot water and mix 
 with milk, add to the other ingredients, beat egg well and 
 stir into the mixture; .steam two Lours and a half. 
 
 iM.r FI'RK '^riCKS go to Hattifl & .MylluK, For all reclpfH use 
 
 AT VIHA BAKING rOWDKK and Hatti? •& Mylius 
 
 STICKS and KXTKACTH. 
 
48 CHURCH OF ENCJLAND INSIITU I i: RKCFUPr 
 
 BOOK. 
 
 0"u.r 
 
 Sugar Cured Hais 
 
 WILL (;iVE VOU SATISl ACTK^iX FOR 
 
 PICNICS, PARTIES 01? GEflERRIi USE. 
 
 ^=*XRY OKE. 
 
 JOHN H. BEI-^TI'MM. 
 
 Tel. ese. 218 A.rgyle Street. 
 
 T. F COURTNEY. 
 
 J. D. CURRIE. 
 
 T. F. COURTNEY & CO. 
 
 OiFeet ImporteFs, 
 
 X 
 
 High Class Gpoeeries, Wine & Spirit IVIerchants. 
 
 OUR STOCK IS GOIWPLETE. . . 
 . . OUR PRICES ARE RIGHT. 
 
 BRUNSWICK & JACOB STS.. - HALIFAX, N. S. 
 
 ■ inemikjmi am xMm t 
 
BOOK. 
 
 CHURCH OF ENOLANO .NSl.TUTK RECE.Pl .'-OOK. 
 
 49 
 
 SS 
 
 A(TI(>\ FOR 
 
 USE 
 I. 
 
 Stre:eit. 
 
 J. D. CURRIE. 
 
 :o. 
 
 enchants. 
 
 SKHASTDl'AL I'UUUINU. 
 One cup of milk, one cnp ot molasses, one cup of suet 
 two cups flour, two cups of fruit, two eg«s, one teaspoon of 
 Jda p ce to aste, boil four honrs. Chopped apple .s an 
 •" n>ent, say one eup, and add a little more flour ,f 
 required. ^.^.^^^^^ pui.DlN". 
 
 Four teacups flour, one of sugar, one of sweet n.ilk, one 
 tablespoon n.elted butter, one teas,»on -^^a, two teaspoo,,s 
 cream of tartar, two eggs, any frn.t you w>sl. ; steam tvso 
 hours and a half. 
 
 lUITTEltMll.K inHiDIN'O. 
 Three quarter pints bread crun.bs, one pint nnlk a>rd 
 four e<.gs, two ounces butter, two of sugar, nearly fill d.s 
 , the oaked bread crun,bs, then spread layer of jam on 
 top l^at yolks of four and white ot one egg, add sugar 
 !!:, melted butter, pour into the dish over the ,un. an.l 
 })ake one hour. 
 
 KASPr.EHKY JAM PUDDING. 
 Three e^^^s, their weight in white sn^^ar, flonr and bntter, 
 two tablesptns raspberry pm, a salt ^poo- baW soc^ 
 beat butter and su^ar to a cream, then add tl- e.^s - 
 beaten, then flour and jam, soak the soda m ^ J ^^ ' 
 water and add to the pudding and beat well , steam three 
 hours and eat with sauce. 
 
 ax, N. S, 
 
 Hattie & MylluB guarantee it. 
 
5° 
 
 CHURCH OF ENGLAND INSTITUTK RKCEIPT BOOK. 
 
 MOTHER'S PLUM PUDDING. 
 
 Three thick slices baker's loaf, cut otf the crust, put the 
 hread in a basin, pour over it a full pint of boilino milk, 
 when soft put in one large cup of suet, one ditto of sugar, 
 six well beaten eggs, two grated nutmegs, one and a half 
 pounds raisins (some prefer them unstonetl), put in a 
 buttered mould, tie tightly in a cloth, boil four hours or 
 longer, as you please. Eaten with cold sauce of butter, 
 sugar and brandy, well blended into a thick froth. 
 
 M. J. K. L. 
 
 CHOCOLATE PUDDING 
 
 Quarter pound cake crumbs, half pint of milk, a quarter 
 pound grated chocolate, teaspoon vanilla, four ounces sugar, 
 four eggs, quarter pound butter, set the butter in hot water 
 to melt, add the milk boiling hot, Vieat yolks and whites 
 separately, add the sugar to the whites, when it cools a 
 little add the yolks one V)y one to the mi.xture in which you 
 have already put the cake, chocolate and vanilla, put all in 
 a buttered mould and steam two hours. 
 
 M J. K. L 
 
 LEMON PUDDING. 
 
 Small bowl cake crundis (sponge or plain), Juice of two 
 lemons, lieaping cup of sugar, two eggs beaten separately 
 and whites put in last, pour half pint l)oiling milk over 
 cake, put in eggs, sugar, and small lump of butter ; steam 
 two hours and (at with sauce. 
 
 M. J. K. L. 
 
 <;»'! your (irocfilet* at the (Jroeers— your STICKS hikI FI,AV<)KIN<» 
 KXTK.Vi'TS from IluttU' & MyUuH. 
 
BOOK. 
 
 CHURCH OF 
 
 ENGLAND INSTITUTE RECEIPT BOOK. 
 
 crust, put the 
 F boilino milk, 
 [litto of sugar, 
 ne and a half 
 d), put in a 
 four hours or 
 ice of butter, 
 ith. 
 
 M. J. K. L. 
 
 lilk, a (juarter 
 ounces suuar, 
 r in hot water 
 s an (J white.s 
 en it cools a 
 in which you 
 Ha, put all in 
 
 M J. K. L 
 
 \ juice of two 
 en .separately 
 no; tnilk over 
 butter ; stean) 
 
 M. J. K. L. 
 
 FI,AV<>KIN<S 
 
 SAUCE FOU THE ABOVE. 
 
 Yolk.^' of two egiis, c,las,s of ..herry. spoonful of suoar 
 whisked well together, pour over pu<ldinoj when it ^'oes to 
 
 ^''"'' SUET DUMPLINGS. 
 
 Take a quart of flour and rub in two .nrood teaspoons 
 bakino- powder, a breakfast cup full finely cut beet suet, 
 M.ix them with enough cold water to n.ake a smooth paste 
 take out, cut in sn.all round shapes and bod for twenty 
 n.inutes. Eaten with either hot or col.l .nolasses^^ ^^ ^ ^ 
 
 GOOD PASTE FOR STEAMED PUDDING. 
 One quart flour, two teaspoons baking powder rubbed in, 
 OT.C. lar..e tablespoons lard, six ounces butter, nnx all with 
 oid water and' roll out; line a buttered mould with the 
 naste, put in the fruit, apples, rhubarb or blueberries, sprinkle 
 with sugar, cover the top well with paste, stean, it tor 
 two hours. ^ J i^ I 
 
 DELICIOUS PUDDING. 
 Pour half a pint warm cream over two French rolls, two 
 
 inlf fnv this DU<l(lina ; after Iwvins l'utti:re<l it, lino it with 
 
 .lmttee,f paper: pour in the mixture ,vn,l steam it to 
 
 h,;iV an hour, then turn it out, pour chocolate sauce over ,t 
 
 and fill the centre with fruit. 
 
 ^-^Ti;:,;;:;;:?^.^."^^^}.;^^^ 
 
52 
 
 CHURCH OF ENGLAND INSTITUTE RECEIPT BOOK. 
 
 LEMON PUDDING. 
 
 Line a tin mould witli ric.i paste, take three ounces of sponge 
 cake well crumbled, pour over this one gill of cream and one 
 gill of milk, beat the yolks and whites of three eggs separately, 
 rasp the rind of three lemons, on lumps of sugar, squeeze 
 and strain the juice into four ounces of sugar, then mix 
 the yolks, the sugar and lemon juice with a quarter teaspoon 
 of cinnamon into the softened cake crumbs, add the whites 
 last, well whipped, very slowly to the whole, do not stir them 
 in pour all in the pan and steam or bake as you please. 
 ' * Af. J. K. L. 
 
 LEMON PIE. 
 
 Six eggs, juice of three large lemons, half a pound of 
 butter, three large cups white sugar, boil the lemon peels in 
 a very little water, and when strained add to the other in- 
 gredients, put all in a basin and set over a kettle of boiling 
 water, stirring all the time until well mixed and warm; 
 line shallow tins with good paste and half till with the 
 
 lemon mixture. ^. r rr t 
 
 M U.K. L. 
 
 PUMPKIN PIE. 
 
 Cut the pumpkin in small pieces and stew till very soft, 
 will take several hours over a slow tire, then press through 
 a sieve until smooth and dry ; to three pints pressed pump- 
 kin add one quart good cream, four beaten eggs, one pound 
 sugar, one teaspoon cinnamon and one heaping tablespoonful 
 ground ginger ; bake in tin shapes wi thout top crust. 
 
 1Fo7lMJ]iE^Sin7)K8 1^^^^ MylluH. For all recipes u»e 
 
 \CAl>IA BAKING POWDER and Hattle & MyUus 
 
 SIMCKS and EXTRACTS. 
 
BOOK. 
 
 inces of sponge 
 jream and one 
 Tgs separately, 
 siit^ar, squeeze 
 ;jar, then mix 
 arter teaspoon 
 (kl tlie whites 
 ) not stir them 
 I please. 
 M. J. K. L. 
 
 ,lt' a pound of 
 lemon peels in 
 I the other in- 
 3ttle of boiling 
 id and warm ; 
 f till with the 
 
 M J. K. L. 
 
 till very soft, 
 
 press through 
 
 pressed pump- 
 
 Tgs, ons pound 
 
 cr tablespoonful 
 
 crust. 
 
 ,11 recipes use 
 Mylius 
 
 CHURCH Of ..NIHAN.. ,N :;Trre-^RK«;>fT_BOOK^__53 
 
 liAVAROIS A l.A BAHONNE. 
 I ine a fancy moHkl witl. sweet jelly and ornament in a 
 round rins alternately with shredded almonds and p.staduo 
 ts these nn,st be blanched and peeled, and when c„ put 
 " I't in a little jelly, have some finely sliced apr.eots plac d 
 la tin and steeped in jelly, arrange then, m the mould 
 V th the ahnonds and pistachios at the top -^ »«om of 
 la laver of the frnit, adding a little more jelly to keep 
 ,em in place, fill up with good cream, and when set. turn 
 out on dish, paper or a napkin. It is sunply lovely. ^ ^^^^^ 
 
 PANCAKES. 
 Four heaping tablespoons flour, four eggs, one pint milk, 
 a little salt, break the eggs in the A-r one by one beatrng 
 .,11 the time, put in the milk gradually, beat all for ten 
 uiu es let t stand for an hour, put a little butter ,n the 
 rrpan, pour in snrall cup of the batter, brown and 
 turn,'pnt on hot dish, sprinkle with a httle -f^-, >*- 
 and uut,neg, pile one over the other, «P"'^kle^all a^^t^hrst, 
 
 and .serve hot. 
 
 RRACO DESERT DISH. 
 Make a sponge cake like dough for creaui pies, a boiled 
 custard oie quart milk, three eggs (yolk.s), one-quarter cup 
 :" a;d thL tablespoonsfuU of white ^^^^^^^ 
 the cake, after .spreading pre.ser^'es through the la>er..of 
 cake, whip cream over the whole. ^^ 
 
 , _ — - —— Druffs or Flavoringf Extmcts. 
 
 Hattie & Myllue kr ep only the b€8t. be it uruffs 
 
% 
 
 54 
 
 CHUKCH OF KN(a.ANI) INS 111111 K RKCiillT BOOK. 
 
 CREAM PIP:S. 
 
 Three e^gs, one cup suo^ar, two teaspoons cream of tartar 
 in flour, one teaspoon soda, tliis niikes two pi .'; ; filling, one 
 pint milk, one teaspoon soda, this makes Ivvo pies ; one 
 egg, stir into boiling milk, boil a few minutes, flavor. A 
 lemon added to this makes a good flavoring, or instead of 
 one-half cup flour, one-cpiarter cup of chocolate. 
 
 ORANGE FraiTERS. 
 
 Four oranges, four tablespoonsful flour, two eggs, tea- 
 cupful milk, one tablespoon brandy, put the flour in a 
 basin, drop in the eggs and beat till well mixed, add the 
 milk gradually, beat the whites well and add with the 
 brandy, last of all cut the oranges in round slices, draw 
 each slice through the butter, drop in frying pan and fry a 
 light brown. 
 
 MINEHAHA PIE. 
 
 Six eggs, one pound flour, one-half pound sugar, one- 
 half pound butter, two teaspoons baking powder, a little 
 milk or w^ater, flavor with lemon. Ailing one and a half 
 cups of sugar, two teaspoons of water, let it boil on the 
 back of the stove till waxy, then add whites ol two eggs 
 beaten, spread on nuts and raisins. 
 
 ACADIA BAKING POWDER is the best for all the recipes In this 
 book. Go oo Hattle & Mylius for PURE EXTRACTS. 
 
HOOK. 
 
 eaiu of tarta^ 
 ; filHn<^, one 
 ) pies ; one 
 ■s, flavor. A 
 :)r instead of 
 
 'o eotrs, tea- 
 e flonr in a 
 xed, add the 
 dd with the 
 1 slices, draw 
 an and fry a 
 
 . snj^ar, one- 
 
 /der, a little 
 
 le and a half 
 
 boil on the 
 
 or two eo;gs 
 
 MACCARONl, CHEESE, &c, 
 
 CHEESE PUDDING. 
 \ quarter pound cheese, one cup milk, two eggs, small 
 piece butter, one teaspoon made mustard ; melt all together 
 on the stove, bake twenty minutes in a quick oven. 
 
 AIGRETTES. 
 
 Boil together two ounces butter and half pint water 
 when boilitig fast mix in a quarter of a pound of flour till 
 it is smooth, thick paste and leaves the sides of the pari 
 onite clean, mix in two ounces grated cheese, with salt and 
 cavenne pepper to taste, next add the yolks then the whites 
 well beaten of two eggs, turn it out on a buttered plate to 
 get cold ; when wanted, fry in rough lumps, drain well, and 
 serve very hot. 
 
 CHEESE STRAWS. 
 
 Quarter pound butter, quarter pound gratea cheese, 
 ciuaiter pound flour, cayenne pepper to taste, mix th^ flour, 
 cheese and half the butter with a little water, roll the paste 
 twice, 'then add the rest of the butter, and roll twice again, 
 cut the paste into long narrow strips about the si/e of finger 
 biscuits and bake in a slow oven. M. / A. L. 
 
 recipes in this 
 S.ACTS. 
 
 ACADIA BAKING POWDER Is the best - made by 
 Hattle & Myliufl. 
 
56 CHURCH OK ENGLAND INSTITUTE RECEIPT BOOK. 
 
 W. H. DR-APCE, 
 
 IMPORTKR & DEALER IN 
 
 Fine Groceries, Fruits, 
 
 Farm & Dairy Produce, 
 
 105 BflHHiHGTOIl ST., Corner Prince, 
 
 IKjPi.LIF'jPLiK:, 
 
 3sr. s. 
 
 We 
 Repair, refit and replate SILVERWARE. 
 
 We 
 Repair, WATCHES and CLOCKS. 
 
 We 
 Sell Sterling or Best Qnality Electro Plate SPOONS, 
 FORKS, KNIVES, and other table articles. 
 
 Have the best SILVER or GOLD POLISH in the market. 
 
 We 
 Sell PLATE BRUSHES all sizes. 
 
 We 
 Repair or make to order any kind of JP:WELLRY. 
 
 M. S. BROWN & GO.. 
 
 128 & 130 Barrington Street, 
 
 HALIFAX. 
 
BOOK. 
 
 :e, 
 
 roduce, 
 
 >pinee, 
 isr. s. 
 
 ate SPOONS, 
 
 cles. 
 
 in the market. 
 
 .LRY. 
 Halifax. 
 
 WELSH HAr.r.rr. 
 
 on a pound of cheese i„ .Hoes put a piece of butter the 
 si.e of au e,K iu a frymg pan 1^ ' '^ ™ „„f„, ,„i.«<l 
 ,„i,„,tes, add tNvo well beaten <=KK^' ^ ^^ ^" ^ „ „,„i „ 
 ,„ustard, pepper and salt to taste, st r it up P 
 
 hot over slices of well buttered toast. 
 
 CHEESE UMEl.ET. 
 
 a hot oven ten niinntes. 
 
 CHEESE FRITTEKS. 
 Two e,KS, t.^>,espoon of flour -o taWespoons gr.^ 
 ebeese, white -"^ «'>■*='" f.P'^Snn" cheese and yolks 
 separately, beat flour "'''V-.'fii'i, K have boiling fat 
 tolether, then .»f VtaWel- tu 'i^ a'tilue, grate a little 
 S,:^eter\ire,na:d;S: table as hot as possible. 
 
 PARMESAN BALLS. 
 
 Two ounces parn,e«.n eheese two wdutes of ^^ whisk 
 
 the whites, stir in ^ f^^^ K™"\'^,;^f,™Ue mall balls, frr 
 ^'^^,''='*v'=''nS\m^ghtrwn las on kitchen paper before 
 
 Ihe'trSeA'eo^a napkin 'with a little dry parmesan 
 crrated over them, eat hot. „ 
 
 ACAUiA ilattie & MyliuB guarantee It 
 
 I 
 
58 
 
 CHURCH OF 
 
 KNCILAND INSTITUTK RECKIPT HOOK. 
 
 CHEESE TOAST. 
 
 ^n,,,, ounces gratea cheese, o,.e oti.ice butter, teaspoon 
 n.ustanl, tablespoon crean,, yolk of an e,. cayenne an.l salt, 
 thick slice of toast, pour on all well beaten, and brown. 
 
 CHEESE CIISTAHl). 
 
 A nuarter pound -rated cheese, half pint n.ilk, two e;,-s 
 salt so on mustard, a little white and cayenne ijepper, a.elt 
 th Zr^ -'n the ndlk by boiling a few nnnutes beat up the 
 :lt^ add the seasoning, butter a suwUl P-l« -^ ff '.J 
 thppmrsin with the milk and cheese and pour ma disl. 
 U^alfsn.all "pieces of butter on the top, put ,t M. the oven 
 and bake a ([Uarter of an hour. 
 
 MACCAKONI. 
 
 ™ ta d i.n no,.- ov.-r the u,ac«.r<.„i, sprinkle r..„a..uler 
 7Z.'Jo"tlv '-itl. so.n» suu,ll pieces of hatter ; ,t u,,.l .. 
 clnce, l.»ke twenty nnnutes, if .>ll.,we,l to get col.l, l.alf ,vn 
 
 nour. ,^/. J. K L. 
 
 ANCHOVY TOAST. 
 
 Six anchovies, white pepper, one ounce butter cayennt-, 
 volks four e-s half pint of milk, make a sauce o the butter 
 J"!^ nd!k a^^UeasovL,, spread anchovies on tned shces of 
 bread, and pour Uiej^auce^over^ 
 
 — ~ '^ 1 4^vo v^o«t be it Druffs or Flavoring Extracts. 
 
 Hattie & MyliuB keep only the best, be it uruffB o 
 
YEASr AND BREAD 
 
 ItAlSEI) MUFFINS. 
 
 One .,".'rt Honr, ..no '««•""•'";;; „,,„ Ll .«t all in a 
 „i„t ,„ilk, ono small cup ot yeast, n ix «>M 
 Can,' Pl-e to rai^o for twenty-four hours. ^^ ^ ^^ ^^ 
 
 BESSIE'S MUFFINS. 
 
 iLtLr. n,ix quickly. Uke in hot oven. 
 
 CORN MKAL CAKE. 
 
 1 ,.f rtmir mix two teaspoonsful oi 
 
 Two cups corn .neal one of ttonr ^^^^^^^^ ^^^^ 
 
 ,,,Uin,powaer,one tablespoon otsucou, one 
 
 two eggs, one cup of u.ilk. 
 
 GERMAN WAFFLES 
 
 . ^ u- nf flour one pound of butter, one 
 
 One pound -^^ ^ ^'^^ \;'^^;"';,:vor with 1 u.on ; u,ak. 
 
 pound of white -S^' ^ ;r^\,,Hcd butter, put a large 
 
 the waffle .rons '-^)^.^^ .^ ,,r each cake, let them 
 
 remain tor six or ei„u»^ continue. 
 
 „.. cake i, aJ™eeoJo>^os.,^:^^il_^ 
 
 iToring Extracts. 
 
 I 
 
ti 
 
 60 CHURCH OF ENGLAND INSTITUTE RECEIPT BOOK. 
 
 SCOTCH SC()NE8. 
 
 -half 
 r 
 
 One pound sifto.l tlour, oiio-luilf tenspoon cf salt, one-hal 
 teaspoon tartari.- acid, one t.'a.spoon soda, n.ix all to-etl.e 
 with hutternulk, bake on a ^t^riddle. 
 
 MUFFINS. 
 
 Bake in square tins, two e<;frs, one cup of niilk, one table- 
 spoon buttei, two ditto suoar, two teaspoons cn-nu. of tartar, 
 one soda, flour to make stift' batter. ^ ^ ^ ^ 
 
 VERY LIGHT ROLLS. 
 
 Two quarts flour, three ounces butter, one pint wann 
 nulk one cup yeast, rub the butter well in the flour, n,ake 
 a hole in the ndddle, put in n.ilk and yeast, stir with a 
 spoon, let it stand three hours, then nnx well ; in the n,. ru- 
 ing knead tlie mass well for some time, n.ake nito rolls, and 
 leave in pans to rise some time before baking'. 
 
 SELF-CREATING YEAST. 
 
 Boil two ounces hops in four (luarts of water for half 
 an hour, when cool add a harxlful of salt, one pound flour 
 arul one-half pound brown sugar, and three pounds mashed 
 potatoes, set in a warm place, and stir frequent y for forty- 
 .i.ht hours, put in a stone jar and cork tightly; shake it 
 well before using ; this yeast will keep sweet and fresh in a 
 cool place for two months. ^ ^ ^ ^ 
 
 ...TH-youi SIMCKS ana FI. WOKING 
 
 <i«.t vour t>rocerle« at the <iro«-< 
 
 * ^ KXTKACTS from Hattif & Mylius. 
 
CHIKCH OF KNGI-ANO INSlllUTE RECF.iri 
 
 I'.OOK. 
 
 Cn 
 
 L WOKING 
 
 SALLY LUNN. 
 
 Two nv..uts Hour, o.u- cup of l.utt.r, one cup of yeast 
 \ f nni'- tl.ree e-rs, nnx together the V.oatcn yolks, 
 
 put in a pan to riNO. 
 
 SALLY LUNN, ^V1T1K)UT YEAST, 
 one quart of flour, three ounces "^ butter, one pint of 
 ,„ilk tb ee teaspoons bal<in. pow<ler. nuxe<l ,n the rtou . 
 :inn the n.ilk Lnd dissolve the butter in >t. add two well- 
 beaten e<,'^'s. bake in a (piick oven. 
 
 M. J. K. L. 
 
 COFFEE BLSCUITS. 
 
 Half pound flour, quarter po. I butter, two ounces 
 su.mr one e^^, quarter teaspoon ba.-ng powder, ha f giU 
 ::;::• n.ilk,;n.nL butter a., 'f ;; < ^^^^^ J^^j,^ 
 Hour ad.l the sugar and egg .ad the milk, few drops 
 'rence le.non, rollout an<l cut in ch.n .trips and bake m 
 quick oven on buttered tin. 
 
 M. J. K. L. 
 
 TEA BISCUITS-VERY GOOD. 
 
 '" .'^"'■''■Ro 1 out oulcklv on ,ltc Lar,l to a„ inch in 
 'tllfeU ss ^u „"u" wir «^ne«uJs un<l l«ko in quick oven. 
 ..""ulckev you arc the hotter your b.^cu.t, w.U bo. 
 
 ACADIA BAKING POWDEE 18 the DoBt-made by 
 Hattie at Myltus. 
 
 I 
 
A»«^> -V 
 
 62 
 
 ;HURCH of ENGLAND INSTITUTE RECEIPT «OOK. 
 
 CASSELL'S BISCUITS. 
 
 WoiMit of three eggs in butter and sugar, beat butter 
 to a cream and whisk yolks and whites separately add the 
 sucrar and good cup of flour, drop in rough lumps and bake. 
 
 YEAST. 
 
 Three potatoes pared and grated, half cup sugar, half 
 cup salt, half gallon boiling water, nux all together and 
 when cool enough add one and a half cups good yeast, let 
 this ferment in a large basin all night, then cork up m a 
 stone jar and keep in a cool place. 
 
 WILMOT N. S., YEAST. 
 One handful of hops boiled in two (juarts of water for 
 twenty minutes, add a handful of salt and three large 
 grated raw potatoes, when lukewarm add a little good 
 yeast ; tit for use immediately. 
 
 As tl 
 
 .. proor Of tH«;.p;^^;^« '«;';.t!;:;/-r7r^upcrKyi 
 
 of ACADIA BAKIXi 
 
 ^^^ 
 
CAKES. 
 
 VANILLA WAFEES. 
 
 vanilla, roll very thin. 
 
 ICE CREAM CAKE. 
 
 cronm the l.uttcr, and sufjar, a.l.l the m.lk, then 
 
 , t ,.„i, th,.n the em's hcaten very ligiit , i>aKe 
 
 a„a corn «'-''= ■*^'';'=. 'l\.^, „£ four eggs hoaten 
 
 '" "'"^rht'tour cut 4ar, pour half-pint ,o>hng 
 very light, toui cups " ' .V , j „.ill camly 
 
 „.ater over the sugar »',-„»'",, t" iZ the beateJ. 
 expensive but very delicious cake. 
 
 M. J. K. L. 
 
 ROCK GINGERBREAD. 
 
 A I) I A BAKINii 
 
 Half poun<l brown sugar, half pound of butter, one 
 pound of fl''om^gingertotasU^^ 
 
64 CHURCH OF « 
 
 iNGLAND INSTITUTE RECKIl'T ROOK. 
 
 Vh 
 
 
 ^ 
 
 HEADQUARTERS FOR -— 
 
 Larg<sst ID«^aLl(^rs ira tH^ City. 
 
 116 & 118 BarPington Street, - M^i^^^ H. S' 
 
 rWyiEDDEl & CO. 
 
 Tl 
 
 
 Cor. Barrington & SackviUe Sts, 
 HALIFAX, N. 5. 
 
CAUFOUXIA CAKE. 
 
 Three cup. ot tt.ur. two cup, of '^^^;:^ Z^^Z 
 
 CCS, one egg, three te.spoo ^ haU>n„ p 
 
 vvhite sugar, and a little »alt. 
 
 WATEK POUND CAKE. 
 
 f Hour two cups ot sugar, one 
 Three breakfast cups ot t^ou^ ^,^_,^^ ^^^. 
 
 enpot butter, one cup ot ^'^ -' .;„ ,,,-„ or Utter 
 ,p„ons baking pow.ler, Havou. 
 
 "'"'""''^ I OAF OR CIIMSTMAS CAKE 
 
 , f butter two pounas sugar, six ponu.ls ot 
 Two pounds ol butter, tw 1 ^„,^ the 
 
 Hour, nine eggs «.tb "- , "^ ,1,,™!, ami .set to rise all 
 Hour as yon would lor °;;"X\r, eggs and sugar well 
 ni„ht; in the n.ormug fj ^''^ ^^^ .^Uing kettle, with 
 ,„ixed and warmed n> " P"" „„j, „{ atoned and 
 
 ,U poun.ls ot «"■■'-»' :^'\;" „,:t,a nutn,cgs, two tea- 
 „„o„ped ™f-,,;n:a ; us e.u:an.on, and two ot ground 
 spoons mace, tnu' l ,. r 
 
 cloves. «■ •'■ ^- ''• 
 
 SEWINU I'AKTY CAKE. 
 
 1 ,lf nouml butter, live egg.s, '■■^'' 
 One pound tlour, '- P'™f ^ ,, baking powder, one 
 
 ,„un.ls currants, three '--P"™ „,^^ ,;„„„„„„, on,: poun.l 
 teaspoon cloves or nmcet^teasp^ ^,^ ,^^^^. „, 
 
 sugar, one cup cold water, put in I „ ^,^_^,^ 
 
 . Moderate oven au hour, or unt.l a k.nte ^^ ^ ^ ^^ 
 
66 CHURCH OF F.NMn.AN'I) INSTITUIE RECEIPT RO^_____ 
 
 EST jPlB LJSMS2. 
 
 i8e4. 
 
 Have you tried the 
 
 E. n. W. BLEND 
 Ceylon, India and China Tea 
 
 at 30 cents? Packed expressly for and tor sale only by 
 
 E. M. WALKER, 
 
 52 OchteFloney Street, - Oartmouth, t S. 
 
 Ladies 1 
 
 When you want STAMPED LINENS, 
 ART SILKS, and other requisites tor 
 ART NEEDLP; WORK, go to 
 
 L. STERNS & SON, 
 
 Staple & Fancy Dry Goods, Gentlemens' Furnishings, 
 Carpet and Oil Cloth, 
 
 WATER ST.. - DARTMOUTH. 
 
CHURCH OK EN 
 
 NGLAND INSTITUTE RECEIPT 
 
 HOOK. 
 
 67 
 
 WINE FINGERS. 
 
 A DANISH RECEIPT. 
 
 half pound of suKar, ami a g.U ot ^'« • ^^,,^1 ,„u 
 
 ents with the yolks of t-- e.Ks , ^- ■;^J .^^, ^^ ^^^^ ^„, 
 
 :r:i;;:s;roS^^^^^^^^^^^^^^ 
 
 light colour. 
 
 SHKEWSUURY CAlvK. 
 
 .n.ee pottttas «o„. o^ a,. haU on,.^^^^^^^^^^ 
 a half of sugar, two eggs aud au ouuce ^^^ 
 
 three teaspoons bakiug powder ; roll out aud 
 
 dices 
 
 POUND CAKE GINGERBREAD. 
 
 rtin::rt:^;s;er,^.nt„shauLtu.^ 
 
 cake more then an inch thick, when baked. 
 
 ICING, 
 
 l;^:l^fs;.enr\h:rL:s;:/h:^^^^^^^^ .. cakes a., on 
 
 the top. _— — 
 
 ^T^^PTPES PURE FLAVORING EXTRACTS 
 
 PURI. BAKING ^O^^^Z^Tull^'^leT>r..^^^- 
 
68 
 
 , nrRnt of knc.i.am* 
 
 in: (H-tk KKcKirr hook. 
 
 ICK CKEAM CAKE 
 
 Two cup. fiotir, one en. sn,,ar, half cup butter whites 
 r .<s h. cup nnlk, three teaspoot.s ro>al bakiu, 
 
 ot SIX eo^S^, nail eup „.^,;te.^ Vist • bake ni two 
 
 poNvder, luix, 'M\u^A -l^M^P-'^ ^^hltes la.t , . 
 
 •^^^^^^"" ^^"" .u;Mi;bE.. 
 
 „nlk, one teaspoon esse,K:e ol -; ^ j;";^, ,, ^, ,,,, Onn. 
 socki, flonr enonoh to make a stiff paste , 
 cut into round eab.s, and bake ciUiekly. 
 
 .:AKE DEbb'loU-^ 
 
 1 ciifrnv half pound butter, 
 
 0,u. pomul fl«..r, on. 1-'; ':*-",';!, oni s.nall cup of 
 
 five. eK,s, three l--!;-- '"J- .^I'^^w'p >He e.,«s, volks 
 
 ,„ilk, one teaspoon •■ -'-"^J; °*, ^i ^ ., ;„ ,, i.iiU for tl.e fr..snnK ; 
 
 a,„l willies separateU, 'f^^'^' -;• ; - ,; , ,,,p ^-liipped whites 
 
 warm. 
 
 M J. K. L 
 
 AI-VH)N1> PASTE 
 
 1 o,- 'illf^vv one pound 
 
 .Po everv ponnd of l-lv^n/e. snu;a.. •> - "...e Ivater, 
 
 sweet aUnonds, the whites .^ n ^«^;; , ^^ . ^,,„„„<„ „„, 
 
 „„, a f,w bitter ahnomls ' •"^'' " " 4,, ,Uwavs addinK 
 
 '-"•"ir" ;:;:; ""hfw'rs rt;.' ^f^ -* ah.i«nds 
 
 ™;:X,m>.:ra.o..ds.,ft paste is fornied. ^^^ ^ ^^. ^^ 
 
C„V.UH OF KNC;rANO -NST.TUTE KECRIPT TOOK, 
 
 69 
 
 n two 
 
 cup of 
 bakinj^ 
 \- tliiin 
 
 1)utter, 
 cup of 
 •;, yolks 
 roslin*^ ; 
 1 whites 
 ,t while 
 
 . K. L 
 
 e pound 
 se water, 
 )iids and 
 s addin.i^ 
 almonds 
 
 J. K L. 
 
 SlCADIA 
 
 ICING 
 
 \fter the paste has laid on the cake for a day or two 
 
 r \ 11 c • fr>iir whites of ecr<rs to each pound of suoar 
 
 frost as follows ; tour wniies 01 c^^. 1 
 
 ,vith lemon juice to flavour, beat t.ll very w ute aud tlnck 
 front oue to two l.o.trs, au<l pour over tlie cake.^ ^ ^^ ^^ 
 
 (i001> LOAK CAKE. 
 
 Tvvo pounds of suKar, browu two P«""<lyf ^"'ji^';; 
 two ,,onnlls of currants, oue cup of "^-^'^ ^^ 
 pcnuld of butter, one putt o unlk, sp ce j^' W^t*^ • ,,^„ 
 
 ;--;;x^:^t::luc::;r,:;:^f^^^ 
 
 and bake. 
 
 ELLA'S CAKE. 
 
 bakiu": powder. 
 
 WEDDING CAKE. 
 One pound su^ar, oue pound butter ten egRs, one pound 
 
 six to eight hours. ^ j y,- y^. 
 
 -T7;:;;7^;7^G powder 1b the best for all the recipes In this 
 ACADIA ^BAKING PO^^^^^^ ^ ^^^^^ ^^^ ^^^^ ^^^^^^^3. 
 
7° 
 
 CHURCH OF ENG 
 
 :;land insthutk kKCEiiT hook. 
 
 SPONGE CAKE. 
 Si. esss, three cups of sugar, four cups flour, on. c>^ 
 
 ove, first beat the eggs two mnu.tcs, then P"' ' ' ^ 
 
 beat one minute. 
 
 LUNCHEON CAKE. 
 
 SrONGE CAKE. 
 
 o„r1 n h'llf cups suirar, two teaspoons 
 
 t^^nT- pcrcr«; one anci a iiaii (^ujat. ^ i 
 
 Pour eg^-s, ^^^^ ^^^^^,ce of 
 
 cream of tartar, one of soda, t\NO cui 
 lemon, half cup boiling water, put m last. 
 
 SCOTCH SHORT BREAD. 
 
 1 flnnr one-half pound butter, one-quarter 
 
 Rat cakes, piuch the outside, bake o. 
 iu paus tililiK''''L'^I-™ 
 
 Sl'lCKS m»»l i"^Xl It'*^- » "• 
 
CHURC 
 
 H OF ENGl.ANP INSTITUTE RECEIPT BOOK. 
 
 71 
 
 CAHAMEL CAKE. 
 
 One Clip .suRar, half cup butter, two e^s^, halT cup 
 milk, two ciip.s flour, two teaspoons baking ix)wder. 
 
 ICING 
 
 Three quarters cup milk, one cup sugar, one square 
 chocolate, butter size of an egg, boil five minutes bri.skly, 
 then stir until nearly cold and frost. 
 
 CREAM CAKES. 
 
 Boil nearly a pint of water and three quarters of a cup 
 of butter together, stir in while boiling one and three- 
 urt^ s cup of flour, stir quite hard until it is a smooth 
 a te take^roin the fire, when cold, add five eggs well 
 beaten, add a verv little soda, and drop on pans half the 
 s\ye vou want wlien done ; bake fifteen or twenty minutes 
 in^a hot oven ; this quantity makes twenty-two cakes. 
 
 BUTTER SPONGE CAKE 
 
 One cup butter, two cups sugar, one and a half cups of 
 flour, six eggs, two teaspoons baking powder, one table- 
 . spoonful of milk. 
 
 LITTLE DROP CAKES FOR 5 O'CLOCK TEA. 
 
 Three-quarters pound of flour, one-half pound sugar, one- 
 half pound butter, one-half pound currants, two eggs, jmce 
 of one lemon, citron, almonds, ad. lib. cream the butter and 
 sugar, add eggs, then flour, juice, etc. ; roll small pieces in 
 sugar and lay on floured tins ; bake^ni a rather quick o ven. 
 
CHUK(H (>!• I 
 
 N.;l.ANl. iN^niriK KM 111' 
 
 i;i ).-K. 
 
 ISlov^lties, 
 
 in fjiccil \ari<.ly. 
 
 CHOICE CEI»1 RINGS, HIGH CRRDE WRTGHLS, 
 ,,„,^,,,„,,,.„,,„entof]KWKLLKKS' XVA..-> 
 
 . ^r^oVlPliim I W GRANVILLE STREET, 
 
 ilce i^e()tii6ite6 
 
 _ - IN Tins HOOK 
 
 and other ^^^'\^^'''^^':;',* essences an 1 fruit juices. 
 
 ^'^" ^o ' o^oruTs ■ rtman Sts., Halifax, N. S. 
 
7-e^r- 
 
 >-; 
 
 REET, 
 
 K.N.S. 
 
 , others, 
 r cloves, 
 •e, -a^^e, 
 niiander 
 
 lit. pui-e. 
 ;e at all- 
 
 sell r 
 
 Our IMuKXlsts 
 ve US » •rial!' 
 
 t.. 
 
 lax, N. S. 
 
 CUUKCH OK KN,-.I.AN,. INS.TIl.TK RECE..'^^_nOOK__23 
 
 l!(1(LEt> KlUISTlNc:. 
 Two cups Ktanuhaed su«ar, luUf c. .oiUuR water 
 p„.,lr„:;.:,.a; hoi, t-U CKUea ..at «„. so two e,«s, 
 well whippecl witl. tl,e sjrn,, until wlute and tluck. 
 
 I'KACIl TAl'lOUA. 
 
 Soak a cup of tapioca over uIkIU, take one-half tin 
 
 of pe , Ls" sweeten to taste, add oue-l,alf p.ut of syrup 
 
 t'aplorwitl, euouRl, boiUn, water to tl-' >', and o,,. 
 
 l,alf C..P sugar, boil till clear, ix,ur over peaches, aud bake 
 
 slowly abotit half au hour. 
 
 ICED APPLES. 
 Pare core, and bake .ill tender, wheu cold fill the centres 
 with a little tuannalade or apple jellv and cover wtth sugar 
 frosting ; brown slightly. 
 
 ANNIE'S CAKE. 
 0.,e pound butter, two of sugar, two of flour, two cups 
 „,ilk t «lve eggs, three teaspoons baknrg powder wha 
 flafolrrirgyou hke, beat yolks aud whites separately and 
 
 idd whitt.^ last 
 
 DOUGHNUTS. 
 
 One . P sitg. half citp of btitter, three eggs, one cup 
 .nilk four easpo baking powder, part of a nutn.eg and 
 ;;::!;;' e^^lt^h'Unea. rather stiff, ctttiuri^^^^ 
 
 hot lar __„ . — — - 
 
 ISI^^^A^i;^OWDB« .. .-e c.,ape=t-o„., BO c.». a pound 
 
 I'Sf^s,'- :™^. . 
 
74 
 
 ^„,„,„ .„. „,.,.,.«„ ,^,^un,.^XK,.-^^- 
 
 ,;m,.anti:y (;aKKS-(.-.1'.I!MAN. 
 
 neat ..ee.,uan.s po„.,a „uUcr to ^ ~ -^;,|- 
 
 v()lks<.fc->;s thrce-qiu Ki. I . , and beat Uk 
 
 liKliMin)A CAM*- 
 
 little flonu-a ; fla vour to taste.^ „ 
 
 MOKTON & CO., 
 
 '^1 T^ools Store, 
 Fashionable & Commereial STRTIOHEKY, 
 
 school BOOKS ami Sel^ool SuppUes, 
 
 PRAYER BOOKS, HYMN BOOKS AND BIBLES. 
 
 nnH Panpv Goods sDitable ^of 
 Christmas cards, Calendars -"J^'^^^^^.^ 
 
 HOLIDAY P^WfcvfiC.i^* 
 
 MAf.AZINES and NEWSPAPERS. 
 
 V J 4 • ^ ml % 
 
 143 Bafrington St., 
 
 Halifax, H. S. 
 
low 
 
 iree- 
 
 thc 
 
 lUcr, 
 ound 
 iks of 
 , add 
 nit a 
 
 re. 
 
 )lies, 
 
 ble ^or 
 
 >APERS. 
 
 H. s. 
 
 SWEET DISHES. 
 
 ba^^ and set in inoidds. 
 
 OUAXdK MAKMAI.ADK. 
 Twelve bitter oran.es a„d five lemons sUcecl very tbin 
 
 .eep ont notl,in« ^^^^^^^^ l^s tl-^. -'u „n 
 of cold Nvater, and .stand t»iirt> ^^^^^^^^^ 
 
 Very Rood anil no tronble. 
 
 RllUliAUli Sl'dNOE I'UDDINU. 
 
 FiU a deep pie disb ,-th a«e >;;>-. t^'-'^t 
 sweetened and seasoned w.tli "'"•™'^'; "' j,,^^ ,,.,,ites of 
 Tponge eake ; '«'<^ '"^^^ll^l^S ks oontfnl white su.ar 
 ^Xu^retX-r^?^^^^^^^^^ 'o tl,e oven tor fifteen 
 minutes to brown. — — 
 
 .__ — :;;;;7^TMCKsiiiHi fi .woiu^ti 
 
 I 
 
76 
 
 CHURCH OF KNOLAND INSTITUTE RECEIPT BOOK. 
 
 PEACHES WITH CKEAM. 
 
 Peel and stone ripe peaclies, lay them in a j^dass dish, 
 s])rinkle well with su^ar and cover them with whipped 
 cream. 
 
 PHUr'.AlUl MAPvMALADE. 
 
 Two ponnds rhnbarb, one and a half ponnds loaf suj^ar, 
 rhind of one lemon, chop rhubarb and lemon fine, put su<^ar 
 over it and let it stand over nij^dit, strain off juice and boil 
 about three-quarters of an hour, aft^-r which boil exactly 
 ten minutes. 
 
 APPLE DEVIL. 
 
 Peel, core, and slice in cold water, one do;^en apples, juice 
 and peel of one lemon, one cup su^ar, one ounce <^in<;,^er, 
 one-third teaspoon cayenne, boil tos^ether till clear, serve 
 with whipped cream, or whites of eo^irs flavoured. 
 
 P.ANANA SALAD. 
 
 Peel four or fi\ e : slice lengthways, lay in deep glass 
 (ksh, s})rinkle with sugar and moisten with two glasses of 
 chamixigne, and one tablespoon brandy ; let stand till sugar 
 is dissolved and well soaked in, cover with whipped cream. 
 
 CHOCOLATE WASHINGTON PIE. 
 
 Two cups sugar, one cu]) butter, the yolks of five eggs, 
 whites of two, one cup of milk, one pound fiour, three 
 teasi)oous baking powder. 
 
 To Insure aatisfactory repults In Fakirg' you must use ACADIA 
 
 BAKING POWDER. 
 
CHURCH OF ENGLAND INSTITUTE RECEIPT HOOK. 
 
 77 
 
 STONE CREAM. 
 
 One ounce of <relatine dissolved in a little water, one 
 pint of cream, yolks of two eg^rs ; boil the cream, stirring 
 in the .yolks of eg^rs and cook t'vo or three minutes, add 
 gelatine, an.I -yher. nearly cold pour it over some strawberry 
 jam till firm. 
 
 ICING FOR LAYERS. 
 
 Whites of three eggs, one and a half cups of sugar, three 
 tablespoons grated chocolate, one teaspoon vanilla, beat well 
 together and spread between and on the top. The inside 
 layers may be varied by cocoanut, apple jelly, strawberry, 
 raspberry or custard, or orange as below, grated rind of 
 <mv large orangeand the juice beaten with whites of three 
 eggs, and one and a half cups of sutmr. 
 
 M. J. K. L. 
 GINGER CREAM. 
 
 One pint thick cream, half-pint milk, one ounce gelatine, 
 three ounces sugar, four yolks of eggs, three ounces pre- 
 served ginger. Soak tne gelatine as usual and heat until 
 incite-, add the beaten eggs with the sugar to the cream 
 and i ..vu tablespoons ginger syrup, pour in a jug and set in 
 boiling water, stirring till it coats the spoon, strain in the 
 gelatine pour in buttered n.ould, when a little cold put in 
 the finely chopped ginger; when set, turn out on glass dish 
 
 ACADIA BAKING POWDER is the best ft>r all the recipes In this 
 book. Go to Hattle & Myllus for PURE EXTRACTS. 
 
78 
 
 CHURCH OF ENGLAND INSTIITrE RKCKirr HOOK. 
 
 FRENCH CUSTARD. 
 
 One-(iii>irter ounce isiiigUiss dissolved in a pint of milk, 
 yolks of four e<^ors, brandy and suyar to taste, put it on tin- 
 fire and keep stirring- it with a lit;ht hand until it l.oils, 
 when nearly cold add tlie brandy and put it into a mould- 
 
 ORANGE CREAM. 
 
 Three-quarters package odatine dissolved in cold water, 
 boil in a pint of water, until reduced one-half, ad<l half 
 pound sugar, the strained juici' of five oranges and one 
 lemon, beat a pint of cream to a froth, run the gelatine 
 through muslin among the sugar and juice, beat them a 
 little, then add the cream, beat all for ten minutes; set in 
 a uioukl. 
 
 RUSSIAN JELLY. 
 
 One ounce of gelntine, three-quarters of a pint of water 
 one gill of sherry, half pound of sugar, mix together, and 
 when cool, whip with a whisk into a stiti' froth ; it can be 
 moulded or served in rough luie.ps; half can he coloured 
 with cochineal an«l heaped up iji lumps of alternate colours. 
 
 BRANDY CREAM. 
 
 One pint cream, juice of two lemons, sugar to ta.ste, one 
 Ounce of gelatine dis.solved in a half pint of water, whisk 
 the cream a little by itself, then whisk in the lemoii juice 
 nnd sugar, then the brandy, a large wine glass full, then 
 the f.-elatine, strain off and cool, and .set in mould. 
 
 Ah tiM' i.ioot of th.. purtcllnB U In tlie eHtliiff-the nnv of .\tAUIA BAKIXi 
 ' roWDKIl i« proof of its HU|>»Ti<»rlt.v. 
 
CHURCH OF ENGLAND INST. iUTE RFiCEIPT 
 
 BOOK. 
 
 79 
 
 PLUMS PRESERVED IN BRANDY. 
 
 Choose fine pluiirs, not over rine, prick them slightly 
 and place in cold water, let them simmer till nearly hoilin^r' 
 take out and throw them into cold water, have ready sonre 
 clanti.Ml syrup, put them in and hoil j,a-nt]y for 'twenty 
 mniutes, take off tire und let them remain in syrup until 
 next day, then take them out, place in wide mouthed bottle 
 hod up the syrup with (Mpial quantity of brandy, pour this 
 over the plums, and wdien cold cork them tiohtly/ 
 
 STRAWBERRY JAM. 
 
 Stem o-arden strawberries and lay them on a dish 
 sprmkle them well with sunjar, and if possible let them stand 
 nil ninht, so that the juice may l)e well extracted from the 
 truit and the berries kept in better form ; to each pour d 
 ot the fruit allow one and a half pounds oranulated su-rar 
 put the su<rar in the preserving' kettle, pour' the juice on "the' 
 su-i-ar and put it on the tire, stirrinn- till it boils : when 
 clear put in the fruit and let it boil for twenty minutes 
 then put in jars with bi-andied paper on top, and cover over 
 with pasted paper: the (ixtra (piantity of sugar does not 
 Miake the jam any sweeter, but the syrup is brighter and 
 richer, and as sugar is cheaper than fruit the (luantity does 
 not increase the cost of the jam. 
 
 M J. K. L. 
 DANISH PUDDING. 
 
 Half a pint of claret, three quarters of a pint of sherry 
 half pint of raspberry juice, half pound loaf sugar, juice of 
 two lemons, peel of one, nearly an ounce of isinglass, mix and 
 boil, then strain into a mould; custard sauce tiavoured with 
 vanilla. 
 
 Hattie & Myllue keep only the best, be It Drugrs or Flavorlnfe Extracts. 
 
8o 
 
 CHURCH OF ENGLAND INSTITUTE RECEIPT BOOK. 
 
 CUSTARD SOUFFLE. 
 
 Two .scant tal)lesp()on.st'nl of .sufijar, two tahlespoonsful 
 of Hour, one tablcspoonful of butter, one cup of milk, four 
 etrL's, let the milk come to a boil, beat tlour and butter 
 togetlier, add to thcni gradually the boiling milk, and cook 
 eight minutes, stirring often, beat sugar and yolks of eggs 
 to'^ether add to the cooked mixture and set away to cool, 
 when cool add the beaten whites; bake in a moderate oven 
 twenty minutes. 
 
 SAUCE FOR ABOVE. 
 
 One cup of butter, one cup of powdered sugar, one 
 quarter cup of cream or milk, one teaspoonful of lemon or 
 vanilla extract, beat butter to a cream, add tlu' sugar. 
 beating all the time, when light and creamy add the essence, 
 then the cream, when all is beaten .smooth put the bowl in 
 a ba.sin of hot water and stir until thick and hot. 
 
 COMPOTE OF ORANGES. 
 
 Four eggs, half pound sugar, one ounce gelatine, one 
 pint cold water, soak it an hour, cut the oranges in quarters, 
 remove all peel and seeds and fibres, boil with the gelatine 
 and water five minutes, take the oranges out and put 
 to drain on a .sieve, take a mould with a hole in, then reduce 
 the syrup until you have just enough to fill the mould, 
 arrange the pieces of orange round the mould,^ pour in the 
 syrup? when set turn out in glass, whip half pint cream 
 
 and pour in the centre. 
 
 ^ M. J K. L. 
 
 ACADIA BAKING POWDER is absolutely pure. 
 Huttie & Myllus gruarantee it. 
 
CHURCH OK KNC.I.ANJ) IXSlllUTE RFXEH'T HOOK. 
 
 81 
 
 one 
 
 LEMON CUSTARD JELLY. 
 
 Two ounces gelatine soaked in a little cold water for an 
 hour, put two pints cold water in saucepan on the fire, with 
 the thinly pared rind of three larj^e lemons and juice of 
 same, also a coti'ee cup of su^ar, brint,' to boil, add gelatine, 
 stir till dissolve.l, simmer five minutes and pour into earth- 
 en dish to cool ; make boiled custard, one quart milk, one 
 cup sufrar, salt, vanilla, yolks of five epr<rs, set to cool, when 
 ready to serve, cut jelly into small squares, put into dessert 
 <lish, custard over it. whites beaten stiff on the top. 
 
 CHKHKY CREAM. 
 
 One pint o;ood thick cream, half pint milk, one ounce 
 <;elatine, three ounces suirar, yolks of four eggs, three ounce 
 preserved cherries, two tablespoons of the juice, soak the 
 gelatine in the milk for an hour, then put on the fire until 
 thoroughly melted, l)eat up the yolks of the eggs and add 
 the cream and sugar, pour into a jug and .set into a sauce- 
 pan of boiling water, stir until it coats the spoon, after it 
 is done pour in a basiii, when cooled add the strained 
 gelatine, when the cream is set put in the cherries, pour the 
 syrup into the gelatine, serve this in a glass dish ornamented 
 with cheri'ies, 
 
 ROCK CREAM, 
 
 Boil a cup of rice quite soft in new milk, sweeten and 
 pile it on a dish, lay on it in different places lumps of 
 pre.served fruit of any kind: beat the whites ol five eggs to 
 a .stiff froth with a little sugar, flavor with vanilla. 
 
 ACADIA BAKING POWDER Is the beet - mode by 
 
 Hattie <& Mylius. 
 
82 
 
 CHURCH OF KNGLANM) INSTITUTE RFXFIPT BOOK. 
 
 WHEN YOU WANT 
 
 faFDituFe, Carpets, 
 
 or anything for 
 
 House FuFOishing, 
 
 Call on us or write for catalogue. We carry 
 the largest stock in the Maritime Provinces. 
 Up to date goods in every department, and 
 the lowest prices to be obtainable anywhere. 
 
 IIOVA SGOTIR FUHNISHIHG CO., Ltd., 
 
 
 F"crK.]srisM:H:P5.s, 
 72 to 76 Barrington St., - Halifax, H. S. 
 
CHURCH OF ENGLAND INSTITUTE RECEIPT BOOK. 
 
 83 
 
 LEMON JELLY. 
 
 An ounce of oelutine soaked in half pint cold water, 
 to which add nearly a quart of good strong lemonade, set on 
 tlie stove till it comes to a boil, l.ave the yolks of two or 
 three eggs well beaten, put the hoc riixture over them 
 very slowly, beating all the time, put in a mould and set. 
 
 M. J. K. L. 
 
 APPLE MOULD. 
 
 Use an earthen bowl the size of a quart, peel and quar- 
 ter a number of juicy apples, slice very thin across the core 
 of the apple, put a layer of white sugar, then a layer of 
 apples, so on till the dish i^: filled, place a dish on the top 
 and cook in the oven two hours, when cool it will turn out 
 in a mould. 
 
 APPLE CREAM. 
 
 Pare and quarter a dozen apples, stew very soft, put 
 through a sieve, sweeten and flavour with vanilla, beat a cup 
 of cream through it. 
 
 APPLE TRIFLE. 
 
 Enough mashed appi'es to cover the dish two or 
 three inches deep, before putting in dish add one-half rind 
 lemon grated fine, sugar to taste, scald on*; l;,ilf pint milk, 
 one half pint cream, and yolk of one ogg '^V!>r the fire, but 
 not boil, keep stirring, add a little sugar, I ■ tanei tiii cold, 
 than put over apples and finish with cream \- i Jp. 
 
 HATTIK & IVIVLIUS FLAVOKIN(l KXTUACTS 
 
 are HH Kuixi UH we can make theiu. 
 
84 
 
 cnuKcii OK KN(;L.\Nr) iiVsn'ryiK rkci;iim- hook. 
 
 TAPIOUA CREAM. 
 
 Two tablespoons of tapioca soaktMl two hours with 
 water enough to cover it, lioil one quart of milk, stir in 
 tapioca, beat the yolUs of three! e^irs with a cup of suyar, 
 stir in after it boils up, when cool add the whites beaten 
 stitF, flavour. 
 
 FliUlT liLANC MANGE 
 
 Stew two quarts of raspberries or any small fruit, strain 
 off" the juice and sweeten to taste; put over tire, stir in corn 
 starch wet with cold water, allovvino; four tablespoons to a 
 pint of Juice, stir until cooked, pour in moulds to cool. Eat 
 with sweetened cream, or custard. 
 
 VELVET CUE AM. 
 
 Tv\na tablespoonsful of strawberry jelly, two of currant 
 jelly, two of |)ulveri/ed sugar. Half fiill wineglasses with 
 this mixture beaten to cream, and till up with whipped 
 cream. 
 
 CHOCOLATE (^USTAHD. 
 
 Make a l)oiled custard with a (piai't of milk, tlie yolks of 
 six eggs, six taltlespoonsful of sugar, and one-half cup of 
 <>rated vanilla chocolate : boil until ^hick enough, stirring 
 all the time ; when nearly cold flavor with vanilla, pour 
 into cups, beat the whites with a little sugar and pile on 
 the top. 
 
 ACADIA BAKING POWDER ia absolutely pure. 
 Hattle <& Myliua jfuarantee it. 
 
CHURCH OF ENGLAND INSTITUTK RKCKIPT JtOOK. 
 
 85 
 
 CALEDONIA CHEAM. 
 
 Whites of two o<,ms, two tahlospooMsful of loaf su<,'ar, 
 two spoonsful ni«phcrry jam or any kind of jelly, beat until 
 <juite stiff". 
 
 TIUFI.T 
 
 A piece of spouL-e cake, a little plain and fruit cake, 
 pour over lenioji syrup enou-rh to make a cup of drink, and 
 spread preserves over, pour on a cup of custard, and half 
 n pint of whipped cream. 
 
 •li 
 
 CHOCOLATE BLANC MANGE. 
 
 Soak a half box of gelatine in one quart of milk, heat 
 the milk, and when the i,'elatine is dissolved, strain, then 
 add one cup of .sunjar and three tablespoons of ^rrated choco- 
 late, boil eiijht minutes stirrin<r all the time, when nearly 
 cold, beat with the v<r(f beater for a few minutes ; flavour 
 with vanilla and put into a mould to cool. 
 
 ORANGE FLOAT. 
 
 P'lt one quart of water, and one cup of sugar, and pulp 
 and juice of two lemons on the fire; when boiling thicken 
 with four tablespoonsful of corn starch, and boil ten min- 
 utes stirring constantly, when cold pour it over slices of 
 oranges, spread the beaten whites of the eggs sweetened 
 and flavoured with a few drops of lemon juice on top. 
 
 ,Vor I'lRK SI'ICES «" to Hattii- & MyHiis. For uU t.mIik.s use 
 
 ACADI.V ltAKIN<i POWDKK iiixl HHlti«- & AlyHiiH 
 
 SI'K'tS aii<( KXTK.VCTS. 
 
HOME MADE DRINKS. 
 
 RHUI5ARB WINE. 
 
 To every five poumls of rhubarb use one Ljallon of water, 
 cut the rhubarb in small pieces, let it stanrl nine days, stir- 
 ring it two or three times a <lay, strain it and add to each 
 gallon of the liquid half of a lemon sliced, and three pounds 
 of sugar, put it in a vessel which must be kept full to allow 
 the fermentation to pass off"; after four days bottle and 
 cork tightly. 
 
 MILK PUNCH. 
 
 Twelve lemons peeled very thin, boiled in a gallon of 
 water, s(|uecze the pulps on two pounds sugar, mix both 
 well together, pour two (juarts of rum on the sugar and 
 acid, strain the boiling water on this mixture, stir in it one 
 pint of boiling milk, aihl half a tumbler of sherry or port 
 wine, when nearly cold strain through a .jelly bag twice 
 nnd when clear cork in bottles l'..' use. 
 
 RASPBERRY AND 
 
 WBERUY SYRUP. 
 
 FOR ICES, FLAV TRING, ETC. 
 
 Press the fruit through a Hannel bag, and allow three- 
 (luarters of a pound of sugar to each pint of juice, boil well 
 for twenty minutes, pour into bottles, cork tightly and set 
 in a cool place. 
 
 PURE BAKING POWDER, PURE SPICES. PURE FLAVORING EXTRACTS 
 at Hattle & Mylius, the Druggists. 
 
 I 
 
# 
 
 CHUKCH or ENGLANl' INSmiTE KKCEIPT IinoK. 
 
 87 
 
 SWEET liASPIiEKUY VINEGAR. 
 
 Puiir a ])int of ^'ood vineyar over six quarts of t ^ 
 ries, stniid inr twonty-f' tir hours, strain the jnicr 1 
 n flimru'I Im^, nilow a \: •und of >u<;ar to oach jiint 
 JuicM', I'oil foi' twenty i" mutfs an : ItoHle when oold. 
 raspV»(!rry vino<;ar has i.i the flavour of the fruit anu 
 of tlu^ acidity often injurious to an invahtl. 
 
 M. J. K 
 
 >f'r- 
 
 1ns 
 
 t.'SS 
 
 RASPBERRY ACID 
 
 Six pounds 'aspherries, one (piart watei i 
 tartaric acid, stand twenty-four hours, strain 
 throu<,di a ,leve not pressino; th(; berries, to < 
 juice a(M a pound and a lialf of suirar, stir u 
 is dissolved, pour into stone jars, and cover \s 
 paper. 
 
 COCKTAIL. 
 
 L. 
 
 vo ounces 
 
 the juice 
 
 •^ r 'f of 
 
 sugar 
 
 .HI 
 
 med 
 
 ' .. large wine '^'Imss rum, two desertspoons syrup, half 
 a teasj)Oon angostu t litters, two eggs; the whole to bo 
 mixed v/ith powder*. . ice, and stirred vigorously until it 
 froths well ; enough for two. 
 
 GINGER BEER. 
 
 Four gallons cold water, three and a half pounds white 
 sugar, three lemons sliced, a quarter pound root ginger 
 well pounded, boil all together for half an hour, and licfore 
 renioving from the fire add a quarter pound cream of tartar, 
 when cool enough, aiM three tablespoons good yeast: it 
 will be ready to bottle in fourteen hours. 
 
 M. J. K, L. 
 
 Get your Grocerleg at the GrorerH— jour SPiCES ami FIwWORIXG 
 KXTKACTS from IftittM' & MyliUH. 
 
MICROCOPY RESOLUTION TEST CHART 
 
 ANSI and ISO TEST CHART No 2i 
 
 1.0 
 
 I.I 
 
 1.25 
 
 2.8 
 
 illll 3,2 
 
 ■I... i 
 
 ill 3.6 
 
 [||Z5 
 !|2.2 
 
 2.0 
 1.8 
 
 1.4 
 
 1.6 
 
 A APPLIED IfVHGE 
 
 Inc 
 
 ' 4609 USA 
 
88 
 
 CHLkC II Of- KNdl.AM) INS I'MT'IF. Kl:CKIl'r DODK. 
 
 THIS BOOK CONTAINS ONLY 
 CHOICE RECEIPTS. 
 
 BLEND 
 
 ''OUKKN'' is a Delicious lUtnd of Choicest Teas. 
 If xom Grocer does not keep it, ai)i)lv to us aud we 
 will tell vou where it cau be had. 
 
 BAULD, GIBSON & CO. 
 
5AUCES. 
 
 CKEAM SAUCE. 
 
 Beat one-half cup laitter, one cup powdered sugar, one 
 • luartei- eup creani tooftlier, place in a bowl of hot water, 
 and stir until siuootli and creamy. 
 
 CHOCOLATE SAUCE. 
 
 To three ounces vanilla chocolate add two ounces of 
 suoar and a half pint of water, when it hoils stir in a table- 
 spoonful of cream, boil altogether until (juite smooth. 
 
 PUDDING SAUCE. 
 
 One tracup sugar, one spoonful 1 melted butter, yolk of 
 egg, well rubbe.l together, one cup boiling water, add the 
 white of egg, lightly beaten, flavour with lemon. 
 
 BREAD SAUCE 
 
 P(.ur half a pint boiling milk on a teacupful of tine 
 bread crumbs, add a small onion stuck with three or four 
 cloves, a small* blade of mace, a few pepper corns and salt 
 to taste, let the sauce simmer five minutes add a small pat 
 of fresh butter and before serving remove onions and cloves. 
 
 A»thepri»of of the piuldiiiu is i,i tli« .aliiiff-tln. use of AC.VIJIA HAK'X. 
 rOWDKK \h proof of its Miiporioi-ily. 
 
9° 
 
 CHURCH OF KNGLAND INSTl'lUTE RKCEIPT HOOK. 
 
 ANOTHEU MODK. 
 
 Put into ]>iili" a pint cold milk, a siuali onion, four cloves, 
 siiKill bladi; of niacc, a f(!\v pepp»r corns an<l salt to taste, 
 s(!t tlie whole to lioil, then straiit the milk over a 
 tiacupful of tine hread crumhs, stir well over the fire for a 
 few minutes, addino- at the time of serving? a small pat of 
 butter, or a tahlespoonful of cream. 
 
 TOMATO CATSUP. 
 
 Take ripe tomatoes, scald tln-m lon<r enoui,di to take oti' 
 the skin, then stand for a day, sj)rinkled well with salt, 
 strain carefully and remove all the seeds, to every two 
 (juarts allow three ounces whoh- cloves, two ounces whole 
 black peppers, two nutmeos, a little cayenne pepper, a little 
 salt, boil the li(iuor for half an hour, then cool and settle, 
 add' a pint of best cider vineucan, after which bottle, cork 
 tiohtiy and seal ; always keep it in a cool place. 
 
 FRENCH MAYONNAISE. 
 
 An even teaspoonful of salt, a quarter of a saltspoon- 
 ful of pepper, a teaspoonful of vinegar or lemon juice, a 
 dust of cayennes l)opper, the yolk of a raw e<.o, ,,.ix these 
 to a creani, then add good salad oil, drop by drop, till a 
 thick paste is formed, then vinegar or lemon juice, drop 
 by drop; tit for use immediately. 
 
 SALAD DRESSING. 
 
 One teaspoon mustard, half of salt, half cup of vinegar, 
 one cup of milk, two eggs, beat the whole together and heat 
 until it thickens , but do not l et it boil. 
 
 PURE BAKING POWDER. PURE SPICES. PURE FLAVORING EXTRACTS 
 at Hat tie & Mylius, the Druggists. 
 
CHURCH (n- KN(;i..\M> INS rill'TK KFCKII'r 
 
 HOOK. 
 
 91 
 
 MAYOXNAISE SAUCE. 
 
 Carefully strain the yolk.s of four c.l^o-s into a basin, 
 place in a cool i)lace or on ice, add a teaspoonfnl of salt, 
 then ])onr in drop by drop, some salad oil, stirrinjr all the 
 time, wlun one teaspoon of oil is well blended with the 
 eo;^rs, add one of vinej^ar, and keep on addin(,r oil and 
 vinecrar alternately, until the mixture is like thick cream, 
 then add white pe])per to taste, and more .salt if nece.s.sary. 
 
 TOMATO MUSTARD. 
 
 P.reak up one and a half pecks ripe tomatoes without peel- 
 mo- them, and boil with four small red peppers for half an 
 hour, nuish it through a colander, .so as to i^^et as nmch of 
 the thick tomato as possible, add half pound .salt, half table- 
 spoon black pepper, half ounce .-^rronnd allspice, quarter 
 ounce .cringer, and a few cloves of -arlic ; .boil for an honr 
 when cold, add quarter pound mustard, blended with half 
 pint vineoar, if preferred very hut, add half tablespoon 
 ca> enne ; good with cold 1)eef, makes an excellent .sandwich. 
 
 M. J. K. L 
 
 SPICED APPldvS 
 
 Three pounds of apples ]K'.red, four pounds of sugar, one 
 quart vinegai", one ounce of stick cinnamon, half an ounce 
 of cloves, boil the sugar, xinegar and spices together, put in 
 the apples when boiling and let them reu.ain until tender, 
 take th-i Dut, put into a jar, boil down thesvrup until it i.s 
 thick and pour it over. 
 
 IfATTIIC & MVI.IIS I'l, \VOI{IN«J KXTKAOTH 
 
 rti*' as (;(><)<l as ^\^• <«n make fli«-iii. 
 
92 
 
 CHURCH OF i:N(;t.AM) iNsrrn TK kkckii'T book. 
 
 CHOW-CHOW. 
 
 One peck oreeii tomatoes, half i^eck oreeii peppers, one 
 
 dozen lar<^e or two (k)zen small onions, cut all in small 
 
 pieces, lay in a deep earthen pan, and sprinkle well with 
 
 salt, stand twenty-fonr hours, pour off the liquor, put all in 
 
 a preservini^r kettle and cover wit4k.good brown vinegar, put 
 
 in one ounce cloves, one ounce whole pepper, one ounce 
 
 allspice, quarter pound mustard seed, one pound of suo;ar, 
 
 one tablespoon mustard ; let all scald, not boil, for half an 
 
 hour. 
 
 M. J K. L. 
 
 BEEF PICKLE. 
 
 To one gallon of soft water, add one pound salt, one-half 
 otmce saltpetre, one cup of sugar, and to the whole amount 
 one tablespoon black pepper, boil up, pour over meat boiling 
 hot. 
 
 TOMATO CATSUP. 
 
 To one gallon of ripe tomatoes, add two tablespoonsful 
 of salt one of pepper, two of mustard, two teaspoons of 
 cloves, one pint of good cider vinegar, one-half c.ip sugar, 
 boil slowly for five minutes; do not add the .spice until 
 nearly done as it is more liable to burn. 
 
 Get your V.rov^rW* at tlu- <;rooeis_.v<...r SPICKS s.nil ri.\V<>KIN<i 
 ICXTKACTS i"it>m Hrtttie * Myllua. 
 
SWEET MEATS, &c. 
 
 ..-5*4 
 
 NUT CANDY. ^ . . > / yr- 
 
 I liree cups siioar, tli^quarters cup water, piece butter 
 size of au ejro-, boil tliifTOn uiiuutes aud beat till white. 
 Chopped walnuts, pea-nuts, fdberts, ahnonds, or anv nuts 
 you please stirred in whilo hot. /A J^ t-' '/> ^'^^ I a^ Uf/f^^ 
 
 CHOCOLATE CARAMELS. 
 
 One cup o;rated chocolate, one cu]) milk, one cup 
 molasses, one cup su^^ar, butter size of an ^^^^. 
 
 VINEGAR CANDY. 
 
 Two cups su<,^ar, on.e-half cu]) of water, four tablespoons 
 of vineo;ar, stir before putting on the stove, but not after. 
 
 CLEAR CANDY. 
 
 Two cups white su<yar, one-half boilino; water, one-half 
 teaspoon cream of tartar, boil without stirring- till it snaps 
 in cold water. 
 
 FRENCH NUT CANDY. 
 
 Two cups white sugar, half cup of water, boil till it 
 strings ; pour this boiling on the whites of two eggs beaten 
 to a stiff froth, beat for five minutes, have prepared two 
 cups of nuts finely chopped, any kind will do, beat five 
 minutes more, pour on buttered plate and when cool cut 
 in strips. 
 
 it i 
 
 1 i I 
 
 Hattie & Myllue keep only the best, be it Drugs or Flavoring Extracts. 
 
94 
 
 CHUPcn ni' i;n(;[.\.vi> (N-;rm'ii': ki;ci;i!'i' uook. 
 
 INDIAN CANDY 
 
 One cup ,L;ranulated sugar, one eiip cream, one table- 
 spoonful golden s>rup. 
 
 CHOCOLATE CAliAMELS. 
 Two cups brown sugar, one cu]) of molasses, piece of 
 butter size of an e^^^, two ta])lespoons milk, boil till it will 
 stiffen in cold water, stir in a cup and a half of grated 
 chocolate, pour out on a buttered dish, and when cold cut 
 in small squares. 
 
 COCOANUT CKEAM 
 
 Two cups white sugar, half cup of water, and milk of 
 cocoanut, boil it till it strings, about twenty minutes, grate 
 a cocoanut and stir this into sugar, and beat until white 
 and creamy, ])our out on buttered dish, and when cool 
 cut into lumps. 
 
 SUGAR DATES AND CREAM WALNUTS. 
 
 One pound of pulverized sugar, the white of one egg, 
 flavouring to taste, mixed with a little cold water, until a 
 smooth pliable paste is formed ; have the dates stoned, and 
 lay a little of tlie mixture inside the fruit and dip after- 
 wards in granulated sugar, ]M\pare in the same way for 
 walnuts, make the paste into flat neat circles ; put half a 
 walnut on each side and dip in granulated sugar. 
 
 t 
 
 sue RE A LA CREME 
 
 One pound maple sugar melted, boil twenty minutes, 
 three quarters pound of grated cocoanuts, boil five minutes, 
 put in three quarters of a cup of good cream, stir well, pour 
 out on a buttered dish. * 
 
 I'm- I'l !{!•; SI'ICKS v,<> to ".ittic X- .^lylius. 
 
VlllKlII Ol- l.N(;]..\M. IXMMllh klXl.lI'l liOoK. 
 
 ')S 
 
 ICE PL'DDIXG. 
 
 One ]>iiit rich custard, one pint cream, mix witli the 
 cnstard when e(K)l, flavour witli essence of ahnonds, a few 
 sweet almonds, a little <,rrcen citron and some preserved 
 knnpr, cut very fine, put it all in a mould and cover close 
 with water ])aste, set in ice and freeze hard. 
 
 Af J. K L 
 PIXE APPLE ICE OK SHERBET. 
 
 One can <^f or one laro;e pine ap])lc, a small i)int of 
 suo-ar, one ])mt of water, one tablespoonful oelatiue ; soak 
 the <,relatnie one hour in enou<,rh cold water to cover 
 squeeze the juice from the fruit, or if nou use canned use 
 the juice and fruit, add snoar and juice also have half of 
 the water hot, and dissohe the soaked oelatiue in it, stir 
 this and the cold water into the jMue ap])le ; freeze. 
 
 MISS M UN ROE'S WATER LEMON ICE. 
 
 Six lemons, two orano;es, one pound su^ar, one and one- 
 halt pints water; rub two lemons and oran<res with lumps 
 of snoar to <ret the flavour of the rind ; j)ut the snoar and 
 water into a .saucepan and boil for ten minutes, remove the 
 scum, pour in a basin, add the juices of the remaininir 
 oranoe and lemons, when cold, freeze ; add two x\-ell 
 beaten eggs. 
 
 BROWN BREAD ICE. 
 
 Ch-ate two cui)s of ])rowii bread finch-, drs- and crisp i- 
 the oven, sweeten well two quarts of cream, and l)cforc it is 
 tull>- set m the freezer, add the brown bread gratin^rs and 
 complete. "^ 
 
 ACADIA BAKING POWDER ir^e~^ape8t - only 30 eta. 7p^d 
 
1)0 CHURCH Ol' KNOI.ANl) (NSTIILIK RJ.CKIPT li(JOK. 
 
 For 
 
 ^ 
 ^ 
 
 7t 
 
 \ 
 
 Choice Groceries, | 
 Low Prices and % 
 
 
 I Prompt Delivery, % 
 
 
 iSi.AtiSiSiiitieJii 
 
 .lit 
 
 We are yours truly 
 
 T. GEHTliES & SONS, - Dartmoath. 
 
 JAMES ROUE, 
 
 Manufacturer of all kinds "^ 
 
 Carbonated Dri nks, 
 
 gingp:r alk, soda water, OINC^KR HKKR, &c. 
 
 Also, DISTILLKI) WATER and LITHIA WATER. 
 
 Facrtory St Officre:: 
 
 Wood's Klharf, liouien Ulater St, - Halifax, % S. 
 
(•Hl'RCM OK |,N(;i.\M) INsmril. RKCKIl'l KOOK 
 
 ';7 
 
 icivs, (;o()i). 
 
 Custard and cream; put two (juarts of milk in a tin 
 kettle and place in a saucepan of ])oilinj^^ water, mix well 
 in cold milk, four tablespoonsfid of oood ])astrv flour, add 
 four e.t4<4S well beaten and when the milk is at scaldin<,^ 
 heat put in tlie e^^-j^^s and flom-, and stir constantly, until 
 the mixture has boiled for two or three minutes, when cool 
 add two (juarts of j^ood cream sweetened and flavoured to 
 taste, pour into the freezer and set ; this mixture can be 
 fla\oured with vanilla, chocolate, pine apple, caramels, etc., 
 but is not as o()()d for the juice of fresh fruit, as raspberry, 
 strawberry, or currants. 
 
 M. J. K. L. 
 MOCK (JlNiJKlt ICE 
 
 To each pound of citron melon well boiled add a pound 
 of .su^ar, one lemon and two ounces of bruised j^^iuj^er, boil 
 about twenty minutes, make a cu.stard as .shown in the 
 previous receipts and add to it two quarts of cream and one 
 pound of the preserved melon, cut in small pieces ; the 
 mixture will reciuirc more .suj^ar to suit the ta.ste of some, 
 and a tablespoouful (jf e.s.sence of _<rinoer. 
 
 M. J. K. L. 
 
 STRAWP.KRb'V OR R.VSpilKRRV lUK 
 
 To three (juarts rich cream, add three half ])ints fre.sh 
 .strawberry juice, the fruit .should be pre.s.sed throu<(h a 
 flannel ba^- and the juice perfectly free from seeds, sweeten 
 to ta.ste and add a teaspoonful of jelly colourinj^ to the 
 mixture; .set in ice and freeze qnickh'. 
 
 M. J. K. L. 
 
 ACADIA BAKING POWDER is the best - made by 
 Hattle iU Mylius 
 
 I 
 
MISCELLANEOUS. 
 
 nOLD CAKK 
 
 ( ):ic Clip of su.i^ar, onc-lialf cMip of biilUT, oiK--half tup 
 of milk, yolks of tlirct' c^-^^s, one whole ej^^, onc-qiiarter 
 u-aspooii of soda, oiR'-(piarlcr teaspoon cream tartar, one and 
 a half cnps of flour, mix butter and sii^ar together, add e,i(j;s, 
 flonr and flavoiirin<^, ice while warm. 
 
 SILVER CAKK. 
 
 One cup of sui»ar, (>ue-half cu)) of butter, whites of three 
 eoL-'S, one-half cni) of corn starch dissoKed in half a cup of 
 milk, ()n<> cup of flour, oiu-half teaspoon of cream tartar, 
 one-(iuarter teaspoonful of soda, beat butter to a cream, add 
 siitrar, then corn starch, g^^^s and flour ; to coK)ur the frost- 
 in<j add a few drops of jellv- colouriufj. 
 
 JELLY LOLL. 
 
 Beat three eg^<^s a few minutes, add one cuj) of suj^^ar 
 beat two or three minutes, one cup of flour, one teaspoonful 
 of cream tartar, one-half teaspoonful of soda dissohcd in 
 about a winej^lass of hot water, flavour with lemon and bake 
 in a large shallow pan, spread with jam while the cake is 
 warm and soft immediately. 
 
 I'dr ITUK SI'H'KS j-o to llnttU' & .>ljlins. I"«»r >ill r«'<i|)«'s uh« 
 
 ACADIA IIAKIN<; IMUVDKH and lliittie & M.vlius 
 
 STICKS and KXTKA<TS. 
 
CHUkCM OK KN<;i.AM) INSTITUTE RFXEIPT HOOK. 
 
 99 
 
 COMAX iniDDING. 
 
 Make a paste of six- ounces butter, ei^Mit oiinccs flour, 
 mixed \..ith coUI water, roll out four times and line a mould, 
 five ounces boiled chicken, rabbit or veal, three (junces pipe 
 maccaroni boiled soft, four ounces double (lloucester cheese, 
 small cup cream, teaspoon made mustard, pinch of cayenne 
 a little salt, cut the meats in itich pieces, also the maccaroni. 
 j,M-ate the cheese, mix the mustard, salt and cream with 
 them, put it in the moulil and cover with paste havin<; a 
 hole at each cud Wn- the steam to escape, brush the top with 
 yolk of c^^g, bake for an hour ;Mid a tpiarter, serve uith half 
 pint f,food brown sauce round the puddin^^ 
 
 MRS. JEFFIiKVS MINCE MEAT. 
 
 Hoil a fresh ton<rue thoroughly, when cold, chop finely 
 in a mincer, one pound brown su.i^Mr, two pounds beef suet, 
 chopped fine, two pounds currants, half pound stoned 
 raisins, cut very fine, two teaspoons salt, one dozen lar^re 
 cris]) ai)ples cut very fine, two j^^rated nutmegs, quarter 
 ounce i^round cloves, cjuarter ounce ground mace, one j)int 
 brandy, one pint sherry, mix all the ingredients well 
 together, press closely in a stone jar a fortnight before 
 using. 
 
 PARSNIP STEW. 
 
 One or two slices pork partly fried in the pan, pour 
 enough hot water on to bi^il the stew, put in seasoning. 
 ch()pi)ed onion, potatoes, and parsnips ; fifteen minutes 
 before taking up pour in batter. 
 
 ACADIA BAKING POWDER ib absolutels^ pure. ~ 
 
 Hattle & Mylius guarantee it. 
 
f oo 
 
 CHURCH OK KNHil.AM) INSTITIITK RECEIPT BOOK. 
 
 '§ 
 
 ISATTER FOR STEW. 
 
 One GUI) flour, ;i little suet rubbed in the flour, one-half 
 teaspoon soda, one cream tartar, salt, mix with cold water, 
 thin enough to fall off the spoon. 
 
 SCALLOPED CHEESE. 
 
 Soak a cup of dry bread crumbs in fresh milk, beat into 
 this three cgt^s, add one tablespoon of butter, one-half pound 
 grated cheese ; strew on top brfad crumbs, bake a delicate 
 brown. 
 
 NUDELN FOR SOUP. 
 
 Two eggs, a little salt, enough flour to make a very stiff 
 hard paste ; wdien mixed take a piece the si/e of an egg, 
 roll out very thin, as thin as stout wrapping paper, when all 
 is rolled out take one of the sheets, fold it o\er till about two 
 inchc- wide, and shave off very fine, shake out the shreads, 
 and lay on a dish, in using shake in a few at a time, stirring 
 with a fork to keep from clogging together ; fifteen minutes 
 is sufficient to cook them. 
 
 MINCE MEAT. 
 
 Two pounds fresh tongue, one jiound suet, six pounds 
 apples, three pounds raisins, two pounds currants, half pound 
 citron, one nutmeg, tablespoon cinnamon, one ounce mace, 
 one ounce cloves, one ounce allspice, one ounce salt, half 
 pound brown sugar, one pint sherry, half pint brandy, one 
 quart cider. 
 
 PURl^BAKING POWDER. PURE SPICES. PUEEP'LAVORING EXTRACTS 
 at Hattle & Mylius. Ihe Druggists. 
 
CHURCH OF KNCILAND INSTITUTE RECKIPT HOOK. 
 
 lOl 
 
 LOliSTER STEW. 
 
 « 
 
 Thico cups milk, oiatc<l cracker, luitter size of cnr 
 
 1 ' 
 
 ft coiiM' to a lioil, tlu-n put iu lobster, chopped fine, pepper, 
 
 salt and nutiiiej; added 
 
 WAFERS. 
 
 Two eo-o-s, a pinci) of salt, enough flour to make u very 
 stiff douo-h, ndx, and roll out a quarter of an inch thick, cut 
 in diamond shaped pieces, and cook in boiling lard in a deep 
 pan; tlioy must not brown; when done and cool sprinkle 
 granulated sugar over them. 
 
 SHORT ['.READ COOKIES. 
 
 One pound flour, onedialf pound sugar, one-quarter 
 pound butter, one egg, eggshellful of milk, usual quantity of 
 baking powder, or soda and ci-eam of tartar, bakinj; powder 
 preferred ; stir the baking powder int- Mic flour, then the 
 sugar, butter, egg and ndlk, mixing with the hand, roll out 
 thi!), cut out in any shape, and inike in a quick but not too 
 hot an oven. 
 
 SOFT GINGERBREAD. 
 
 One cup of buttei-, one euj) of molasses, one cup sugar, 
 one cup of sour milk, one tablespoonful soda dissolvecr in' 
 hot water, one tablespoonful ^in^rer, one teaspoonful cinna- 
 mon, two (>ggs well beaten, about five cups of tlour. enough 
 to make it thick as cup cake batter, a trifle thicker ; bake 
 carefully over an hour ; try with a straw. 
 
 ACADIA BAKING POWDER is the cheapest - only 30 cts. a pound 
 
I02 
 
 CHURCH OF k\i;lan'I) i.vs lira lie riccicht hook. 
 
 
 KAFFEE KUCKEN. 
 
 9 
 
 COFFEE CAKE. 
 
 One pound Hour, two ounces l)Utt('i-, two taliK-siiounsful 
 of su<iiir, usual (lUfintitv of soda and d'eam of tiirtur, and a 
 littlo Lffound cinnamon ; tako tin- tlour, sodfi and cream of 
 tartar, half the .su<rar, and half tiic Imttcr, and mix with a 
 littlo water into a stiff <h)Uo-h : roll out h;df an inch thick, 
 j)Ut in a Mat pan, put the rcmaindi'i- of liuttcr in litth' 
 l)its over top, .sj)rinkle the rest of sULfar over th^it, and tin- 
 cinnamon over that; hake in a (juick oV(,'n ; when dnnc 
 take from pan ami cut in s(juar(;s : to he eaten with coHee. 
 
 SMALL SUGAR CAKES. 
 
 One teacup of suoar, three-quarters teacup of hutter, one- 
 quarter teacup of sweet milk, two egijs well heaten, two 
 tcaspoon.sful of ci'eani tartar, ojie teaspoon soda dissolved in 
 hot water, essence leiuon, tlour sufficient to enahle yon to 
 roll out the douj^h ; bake (piickly. 
 
 TAPIOCA AND TOMATOES. 
 
 Soak tahlespoonful tapioca in water two hours, set it 
 to boil, addin«f little more water, till done to the consistency 
 of porridjre, add pepper, salt ami l)utter; cut the tomatoi>s 
 in halves, remove the pips, sprinkle with pepper and salt, 
 fill each half tomato with tapioca, sprinkle the top with 
 bread crumbs, and rrrated cheese, put in the oven twenty 
 minutes and serve. 
 
 H.\TTIK & MVLirs I'l.AVOKINMi KM' It ACTS 
 
CHUKCH OK KNUI.AND INSTITUTE RFXEIPT HOOK. 
 
 103 
 
 CARAMEL. 
 
 Three tal.le.spoons hrr sxvj^nv put ii, a l^uttcnMl sauce- 
 pan, ,.t,r occasionally til! ; l.rouns, when it is hitter with 
 no taste of sweetness, put in slowly one-half pint hoilin^r 
 water, let it l.oil slowly ten ...inutes, strain into a hottle 
 a scant teaspoonful ^ives a nice colo.ir to ^raw and a 
 tablespoonful to soup. 
 
 YELLOW PICKLF: 
 
 One peck cahb.,., quartered, cauliflower, cucu.nher.s 
 beans, and melons, onions etc . put in a jar. a layer of fruit 
 and a layer of salt alternately, let it remain twenty-four 
 hours, ,s<iueezo the.n w.-ll from this, and let them .fry in 
 the sun until next day, put th.m over a fire with three 
 -allons vine^mr, and four chopped onions, and let them hoil 
 ""0 hour, a<ld two pounds l.rown su,ar, two ounces tumeric 
 o.u- ounce mace, one ounce cloves, one cup allspice, one cup 
 •ack ,,epper, one cup gino-,,, two eups celery seed, one cup 
 .iHck mustard .seed, four tahle.poonsful n.ustard, hoil one 
 Hour lonoer, and it is done, put all into a muslin ha<. except 
 tumeric, celery, and mu.stard -seed. " 
 
 TO CORN BEEF. 
 
 To four gallons of wat-r a.ld six pounds coarse salt, one 
 pound brown su^ar, two ounces saltpetre, boil, skin,, and 
 when cold pour over beef in barrel; by addino- a little more 
 salt and sugar to this pickle it n.ay be used a second time 
 tor corning beef. 
 
 ^1 J. /v. L. 
 
 For |>i HK SPICKM ^., t„ nettle VstyUuH. 
 
104 CHURCH OF KNCJLAND INSTITUTE RKCKIPT HOOK. 
 
 HAKl) GINGKKI',I;E,VD. 
 
 One Clip of snjrar, one cup of butter, oue-third cup of 
 molasses, one-half cup of cream or sour milk, one tablespoon- 
 ful Riuf^er, two teaspoonsful of soda to roll ; care must be 
 taken that too much flour is not used ; bake quickly. 
 
 OVAL EdCiS. 
 
 Seven eggs, one tablespoonful minced ham, one teaspoou- 
 ful mixed parsley, one-half .salt spoon salt, one-quarter salt 
 spoon pepper, one-half ounce butter; put the eggs in a 
 saucepan of boiling water, and boil for fifteen minutes, then 
 place in cold water, remove .shells, and cut the eggs in 
 halves, length wa)S, take out >olks, pound in mortar with 
 other ingredients, fill centres with mixture, place them 
 together, rub with flour, eggs, bread crumbs, fry brown and 
 
 .serve hot. 
 
 TO CUKE TONGUES. 
 
 Make a strong pickle of cold water and salt, put in the 
 tongues for two days, then rub well with one ounce cloves, 
 one ounce allspice, one ounce .sugar, one ounce mace, one 
 ounce .saltpetre, rub well in, make pickle, one pint .salt to 
 one gallon water, boil, and when cold pour over the tongues ; 
 they must be turned every da\- ; this pickle is enc;:gh for 
 two tongues, and they can be u.sed in a fortnight or kept as 
 long as you wi.sh ; boil the tongue four hours, let it stand in 
 the water until cool enough to skin, let it stand in press 
 one day. ______ 
 
 Hattie & Myllue keep only the best, be it Drugs or Flavoring Extracts. 
 
CHURCH OK KNGLAND INSTITUTE RECEIPT BOOK. 
 
 '05 
 
 IMJCOCK'S PICKLE FOR BEEF. 
 
 Four ^rallons of water, one and a half pounds of su^ar, 
 or molasses, two ounces of salt petre, five pounds verv course 
 salt, or nine pounds of common kind, boil all together and 
 skim, and when cool pour it over the beef placed in the 
 barrel in which it is to stand ; it will keep fit for use in 
 this pickle for a lon^»- time. 
 
 TO CURE HAMS. 
 
 To each ham one pound .salt, one pint mola.s.ses, two 
 ounces saltpetre ; baste well every day for four weeks, then 
 dry, smoke, and .sew up in cotton. 
 
 M. J. K. L. 
 
 Make an effort to 
 see our stock of 
 
 Fipest, Cheapest, Best. 
 
 m GfiRlWEHTS MADE 01/EfJ. 
 
 C. S, LANE, = 113 Granville St. 
 
i 
 
 I06 CHL'RCH Of ICNCir.AND INSTH r ( K KKKII'l liOOK. 
 
 
 ;$$i$i$i5^i$i$*i$^ 
 
 ■$i$-Ji$i^iJ**3*' 
 
 A GOOD PROVIDER! 
 
 ^i>. 
 
 ^.- 
 
 Ha! iMiicthino! Particularly if it amtuutrs 
 to provide. A policy in the 
 
 CONFEDERATION LIFE 
 
 ^ 
 ^ 
 
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 ^N 
 
 /|> 
 
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 /«> 
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 docs this. Why! It is so full -A /)n>r/s/o,/s 
 that it will almost providk for I'i-sici.F. It 
 will providi for \nitr faiiiUy \\\\(\ for yourself as 
 uo other //7>r/'v^// can. 
 
 And it is backed by over six million dollars 
 worth of K*"->(^ a.ssets. It is a srui' provider. 
 
 We will be olad to show nou how easy one 
 may be had. 
 
 F. VV. QRKEN, 
 
 Manager, Maritime Provinces Branch, 
 
 H AT^IKAX. 
 
 VV 
 
 
 ^^a^^^^^ir^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ 
 
CUURllI (.I- INt.l.ANlJ INSIITUTK KECKIPT HOOK. I07 
 
 SOl'li I'lCKLK. 
 
 Oiu'-lidif peck i-rcoi toinr.tors, two iiuMlinni si/,,',! cah- 
 J.unvs, four lai-oe onions, fom- -rrcn prpp.Ts, (.n.- gill salt. 
 viu- ounc! cMcli of pick I in-' spio.', nmstunl .s,-e.|, ana celery 
 sihmI, vin.-oar, put the veuetal.les in a tray and chop fine, 
 put in an eartli.-n <ii.sh with the salt, and stir till thoroui,rl,l3' 
 inixo,|, put a wiul.t on top and let it stand for twenty-l'ouV 
 lionrs, drain throuirj, „, colander, put in cn.cks, tie the 
 spice in inuslm ha-s, ,,ne i'or eMch crock, heat the vineoar 
 and |)our over, allowinir room f„r the cahhaH-e to swell; 
 lastly spriidvic the mustard and celery srrd i,i the crocks; 
 thes,. s,.rds may he left out if thrir riuvcauvs are not liked, 
 the pickle must always In- cov.mv.I with the \ine<.ar to keen 
 well. " ■ ' 
 
 rKK.SSKD BKKK. 
 
 ''''^'"^'' " P'''^ I' t'x- I'lisket. or of th.- thick flank, trim 
 
 it, and rul. it well for three ih^.ys with >alt and salt-petre ; 
 pound three ounces allspice, one ounce clo\,'s, one ounce 
 hiack pepper, two pounds of salt, an<l one-half pound of 
 l.rown sunar in a mortar; tie uj) the l.eef, and put it into a 
 pan, rul. it with tlie al ov.- ini,n-e<ji..nts every twelve hours 
 for a week, drain it from the [)ickle, pour over it the juice 
 of two or three lemons and one glass of hrandv; chop up 
 two pounds or three pounds of heef suet, put a layer at the 
 hottom of the dish under the heef, and the rest on the top, 
 cover it with a paste of Hour and wat.'r, and l.ake for six 
 or seven hours. When done remove the pasti' an<l serve. 
 
 Pure Spic-em, Pure FlavoiiriiiK KxfriiotH-at H.VTTIK & MVMIKS, 
 
 »ln> l>rti|[{;f;iKtH. 
 
I08 CHURCH OF ENGLAND INSTITUTE RECEIPT BOOK. 
 
 1 4 
 
 STjPlTIONER-Y 
 
 KOR THED 
 
 HOTZTSEHOX-ID. 
 
 VISITING CARDS, (Printed from Plate.) 
 NOTE PAPER AND ENVELOPES, (Stamped from Die.) 
 INDELIBLE INK for Marking Linen. 
 JAM POT COVERS. 
 CHASE'S LIQUID GLUP:. 
 RUBBER BANDS. 
 CARTER'S MUCILAGE. 
 CREPE TISSUE PAPER. 
 TOILET PAPER. 
 Also, other articles too nnmerous to mention. 
 
 A. & W. MACKINLAY. 
 
 IS'2 OKjOs-JSTAT-ILLE SXK-EET. 
 
CHURCH OF ENGLAND INSTITUTE RECEIPT HOOK. 
 
 109 
 
 GRILLED CUTLETS. 
 
 After haviniT pared, sulte.l, and peppero.l the cutlets, 
 put tliem on a ondiron, five minutes for each side, over a 
 l.risk fire, and then place them immediately on a (.uttered 
 <lish by the fire. Meantime, while the cutlets have been 
 Si-illinnr, prepare this sauce ; mix two tablespoonsful of 
 fiour and three ef/j,r.s, season with salt and p.'pper and a very 
 little nutme<r; nii.x with two s,„all ohisses of milk carefully, 
 and pour over the cutlecs ; then put the dish in the oven 
 and serve when the cutlets are well browned. 
 
 HOW TO CODK SWEETBREADS 
 
 Soak tl J sweetbreads in salt and water, chanain<; the 
 water two or three tin)es, and then wash them wellln "plain 
 fresh watrr ; plun<re them into boiling stock, and let them 
 t.oil rapidly till done; place them on a drainer, and leave 
 them to get cold ; then trim off all superfluous irristle and 
 fat, and pass them throu^rh the mincing-machine together 
 with some good thick slices of a well-flavoured cooked ham, 
 for twelve cutlets you will require the grated rind of one 
 lemon, the white and yolk of two eggs ivell beaten some 
 treshly ground black pepper, salt to taste, and a couple of 
 smallish onions chopped up fine; well mix with the band 
 tor.n into carefully shaped cutlets, dip into well-beaten i^<r<y 
 and then roll in tine bread crumbs; if this be done some 
 hours betore the cutlets are wanted, they "will be much 
 hrnier and better, and in the frving (which should be don.' 
 in fresh lard or good oil), will assume a beautiful <rolden- 
 l)rown colour. '"' 
 
 Best re«ultH from Best BAKIN<J I'OWDKR-BKST BAKING 
 I'OWOKK-ACAUIA. 
 
I lO 
 
 CHURCH C,K I Mil \NI. INSIITUTK RFXEIPT HOOK. 
 
 Fork and lav in -alt, layer for layrr, t'-.r two -l.ys, Mw,. 
 soak in col.l watrr with cal.l.am- Irav.s, tli.-n n> vuu-ar an. 
 water with pi.ce of ahun, affrwanK put .lown ,n sp.er.l 
 viuocnir with small piece oV alun. an-l cover well ; 1-t then, 
 ronirin on the stove in the first preparation all th. n.ornn.^ 
 over a slow fire. 
 
 BKOWN SAUCE- K>^PAONOLK. 
 
 Butter .sliahtlv a <,rall<.n saueepan, put a layer of slices 
 of onion at the hotton., over this two poun-ls of lean vral, 
 one pound of beef, and one-half pound of ha,n, all eut m 
 sniall pieces: add half a pint .>f ,ravy stock ; put th. sam-e- 
 panon the fire, stirri.^u" the contents frequently; when e 
 inoat is well coloured add one carrot cut n. sn.all pieces, one 
 bav leaf, some parsley, thyme, and marioran,, one „r two 
 Chn-es, a little whole p<-pper, and salt to taste: then put n 
 as nmch more stock as will w.^ll cover the contents of the 
 saucepan; let the whole hoil -ently tor about tluve hours, 
 and strain the li.pior throu.c^-.i a tammy; put nito ^y^;"";;.' 
 pan, one-(,uarter pound of butter and two ounces of fh.u, 
 stir on the fire till the two are well mixed, and are of a 
 li.ht brown colour; then .^n-adually a.ld the strained l-,uor 
 boilinir liot; set the saucepan at the .side of the hre. and le 
 it .simmer for one and a half hours, carefully skimmmu^ 
 contents from. time to tine-; lastly turn -y\ ^'^ -^''^;. "^ 
 a basin, and 'if not wanted imu.ediatelv, let it '"-t '^ 
 every five or ten minutes till quite col.l; m a ooo.l laider 
 it will keep .several .lays, but it slaml.l be warme.l every 
 (lay in hot weather. 
 
 "~;i^::^^Z^^7Zt tr.e,i .A<Al>lI'^VKlN<i r,)Wl>KK-.vo" Imv.- not 
 
 Imd the KKST UefiuUs. 
 
< HrKf H 111 IM.IAM, INMML'UC KKCEIl'T HOOK. 
 
 I I I 
 
 F<»1: CokMNG I;KKF_vf,i,-v COOD. 
 
 Makf a f)!^^t of on.- pint (•(Miiinon nioliisse.s, one pint 
 Liverpool sMit an, I on.- tciispoonhil saltpcti'f : rnh th.- h^ef 
 well Mtid l.t it stun. I thr.'.,- (Imts, tnrnin;; it each .lay ami 
 pourin^r over it the niixturc which runs ofl"; make a pickle 
 of on.' (|uart of salt to on.' oaJl,„i of water, tlie ahovo pro- 
 portions as niuch as you n.-.'.l ; l.oil ,ui<l skitn it w.-jl and 
 l.t it stfin-l to ixi't perfectly cold: put 'the h.-ef into the 
 hnrr.l oi' toK and strain th.- pickl.- over it, pnttin-- a weij-ht 
 on to !<.■.), it, under th.- pickle; these proportions will 
 answer f,.i a small roiin.], say twenty-five p.junds, an.) a 
 few t.)n-n.'>. In four we.d<s th.- nain.l will 1m- r.-aiiy, in tw.) 
 weeks t\u: tonou.-s: if spice is likcl, n.ix with tlu- paste, 
 one talik-s|>oon allsj)ic(-, one teasptjon <;roun.l clov.-s. 
 
 PICKIJ-: FOIi ]1KEF. 
 
 Four ^rallons wat.-r, one an.l a half poun.ls su-mr two 
 onnc.'s saltpetre, nine poun.ls of salt; l.oil all ro<rether, 
 skim, let it cool and pour on meat. 
 
 PARADISE PUDDING. 
 
 On.- pint l.rea.l crumhs, one pint suet, on.- cup of cur- 
 rants, half tt^acup stoned raisins, one and a half cups suoar 
 put in a liutt.-re.l nioul.l ; hoil thr.-e hours. " 
 
 VICTORIA PUDDING. 
 
 Six t;iMespr,(,ns maimala.le or strawi.errv, half pound 
 huttei', half jH.un.l tiour, four eo-s, two t.'a>poons l.akin-' 
 p«w,l.r, a little suyar, steam two Itours ; eat with sauc. 
 
 ACADIA BAKING POWDER is absolutely pure 
 Hattie & Mylius guarantee it. 
 
r t2 
 
 CHURCK Oh- KNCLANI' INSTIITrTE RKCEII'T HOOK 
 
 81 W 
 
 KKEN. 
 
 Rul> sn.oui. n. u .. loilt* n ,.mc^oi eorian.l.T see.l, 
 threo onions, on.. .|mlu.. .)f , '1 pepper, the HHri- of pounded 
 ifwyvs, ttfid ^1hv^> cloves; put four ounces of -nif Gutter in 
 ast"w'p(in; rub h fowl, a .small one is I.est, inM<le ,.nd out 
 with th." p<Mif»^M in^^vdii-'uts, tru it. nxu\ put it in tlie 
 hutter, turnin- ' otinuHlly ; it should U eaten with 
 lemon-juice sciuee/ed ov v it; and, if liked, I, e butter m 
 which "the fowl has het-n cooked n»ay be converted into 
 sauce, but it is excellent served dr} 
 
 VIKCilNlAN IIEMEDY FOI{ DEP.ILITY. 
 
 One (puirt ^a)od ol<l rye whiskey poured upon two pounds 
 juicy beef-steak cut up small, cover it and let it stand for 
 twenty-four hours, then strain an<l bottle; dose from one 
 tablespoonful to one wine^lassfnl t,hree times daily. 
 
 EVEUTON TDFFY. 
 
 Thri pounds su^ar, one cu[) molasses, half cup water, 
 half pound butter, melt molasses and butter together, and 
 add su-ar, try with a bit of ice, if crisp it is well done. 
 
 FROSTED FKUIT. 
 
 Dip the fruit with the stem on, several times in a 
 ndxture of frothed white of eoo nnd a very little cold water, 
 d.-ain until nearly dry, and roll in pulvurized suoar, repeat 
 the dip in su-^ar o'nce or twicf, and lay on white paper and 
 dry. 
 
 UATTIK & MYI.irS FI.AVOKINO KXTKACTS 
 
 ar«' i»H tjood lis M»> «iii lUiikf tluMM. 
 
 M 
 
(•HUk( H el I NC.LANI) INSIITI'IK RKCI.Il'l UOoK. 11.^ 
 
 MIXCE MKAT. 
 
 Four poiiii'K iiiisins, lour im.uii stt'tik. two . .-s 
 
 (Murant>, >-\<j;\\t poiiii s moist suj^iir (Jii. himI h (|UMrtt'r 
 |.onri.U o-npliid citron n\u\ Ifiiion. four pounds n|)})!.'s, two 
 t. n-^poons s,ilt, two nutuicys, two t ispooiis ( imiautoii, (si^Mit 
 tnl.lrspoous iiiaruiaiadc, four Icmuom^, gmtt'd peel mid .)uic.', 
 four triu-upsful of I'raiHly. 
 
 sr().\(;K CAKlv 
 
 Six I'Ljus, tli>'ir wriirht ill su^ar, tlic wci<,dit (.f thn-i' in 
 tlour, n\r N'Jispoon t-ssciici' of lemon, In-at tlie t-ii^^s and 
 suiiiu v\ill toHvilirr for fifteen minutt's, stir thf .siftecl tiour 
 ill '- t'lv iii^ditly and Lake in a moderate oven. 
 
 POTATO SOUFFLE 
 
 I'cel and wa-li a couple of pounds of potatoes, a»id put 
 them oil to lioil; when iIoim; drain otl" all tlie water, and 
 mash tie potatoes in tlie saucepan on tlie fire witli a woodun 
 >poon, add two ounces of hutter, not (|uite half a cup ot 
 milk, pepper an.l salt, and deut till perfectly Hj^'ht; serve 
 on a very hot dish. 
 
 ClIAlILoTTE KUSSE. 
 
 One pint of milk, half an ounce <r(^latine <lissolve<l in 
 one "ill hot milk, wliites of two etr<;s lieaten to n stitt 
 froth, one cup pulverized suoar, Havour with vanilla, mix 
 the milk, e^^s and su^ar, flavour and heat up the eelatine, 
 it should he ipiite cold hefore it is added, line a mould with 
 sponee cake hnoers, till with the mixture and set upon ice. 
 
 For l>ri{K St'K'KS go to Hjitti*- & .MyMuH. 
 
114 
 
 CHURCH OK ENGLAND INSTIIUTE RECEIPT BOOK. 
 
 PICKLED DEET ROOT. 
 
 Boil the beet root, .slice it an.l luy it in a jar alternately 
 with slices of Spanish onions, huil a quart of vinegar, with 
 one ouncr of p<'pper, half an ounei' of gini^'er and salt, and 
 when cold pour it over the beet root and onions. 
 
 STUFFED C AULI FLOWER. 
 
 Boil the cauliflower until cooked, but not so soft as to 
 pull to pieces, with a sharp knife remove a small P'i''t <>* 
 the heart of the flower and Hll the hollow with a stutfin^' 
 of chopped heart of flower and three or four cooked niush- 
 rooius seasoned with cayenne; make a good white sauce, 
 mix in some orated Parmesan cheese pour over the cauli- 
 flower and servu very hot. 
 
 STUFFED FISH. 
 
 A haddock is best; stuff with dressing as for a chicken, 
 sew up put two slices of pork in the saucepan lay your 
 fish on that, first having rublu-d it with .salt ami Hour, put 
 dise of pork over the fish and l>ake one hour. 
 
 MUTTON REl^iAUFFE. 
 
 From a cold roast or boiled leg of mutton cut slices 
 about an eight of an inch thick ; have rea.ly an egg beaten 
 licrht, and stir into it a teaspoonful of Worcesters nre sauce : 
 d.fp each slice in this, then roll in bread cru.nbs am try 
 quickly: serve very hot, and garnish with trie, potatoes ; 
 or make a mound of mashed potatoes in the middle of the 
 dish, and arrange the slices of mutton about it. ^^ 
 
 ACADIA. BAKING POWDER is the best - made by 
 Hattie Hi Mylius. 
 
CHUKCH OK I :(;i.ANM. INSTITUTE RKCEIPT BOOK. 
 
 I I 
 
 I 
 
 REHECCA'S TKIUMPH. 
 
 Half pound butter, one and a quarter jxiuuds su^ar, 
 e.^diteen ounces of flour, one pound of blanclied ahnoiids 
 cut ni strips, one pound of stoned raisins, lialf pint of milk' 
 one and one-lhird tablespoon bakin^r soda sifted v.itl, the 
 nour, SIX eggs. 
 
 FROZEN PUDDING. 
 To one pint of custard, add a half pint of cream 
 preserved citron and ginger to taste ; freeze in a mould. ' 
 
 WINE CUSTARD. 
 
 Take the yolks of four eggs, three gla.sses of sherr^• and 
 one gla.ss of water, beat well together and sweeten to 'taste 
 put into a jug in a pot of boiling water and stir until thick' 
 hxcellent for invalids. 
 
 (CHRISTMAS GINGERBREAD. 
 
 nonnif- rT^"" f ^""^' ^^^'^ P."""^^-^ ^^ sugar, two and a half 
 pounds bn ter, tour ounces ginger, one pint of milk, one 
 pint ot niolas.ses wanned, roll out very thin. 
 
 P.IRD'8 NEST PUDDING. 
 
 One pint milk three eggs, one cup flour, cme teaspoon 
 
 .king powder, a little salt, the whites well beaten and put 
 
 m the la.st thing, the whole poured over apples and baked, 
 
 CHOCOLATE CREAMS. 
 
 Txvo cu])s of white sugar, half cup of milk, boil for five 
 n inites, pour on a buttered di.sh., have .some chocolate readv 
 and pour ox er the top, when cool cut in .small .squares. ^ 
 
 Hattle & Myllu. keep only the beBtTbVu Drugsor'^v^rlii^^;;^^ 
 
Il6 CHURCH OF KNGLANU INSTIIUIK KK< 
 
 in- r.ooi 
 
 BUTTKK SCOTCH CAN'hV. 
 
 Four cnps of brown siiK^ar, three cups of butter, viue- 
 -ar to taste, two tablespoons water and a httle soda, b(.il 
 half an hour, drop a little into cold water, if crisp it is done. 
 
 SUGAR CAXDV. 
 
 Two cups white su-ar, half a cup of ^vater, half a 
 teaspoon cream of tartar, one teaspoon vanilla, boil about 
 ten minutes. 
 
 WALNUT MIXTURE FOl! WASHINCiTON IMF. 
 
 One pound walnuts chopped very fine, one pound brown 
 su-ar, whites of two e^-s, boil the walnuts and su-ar 
 together, and add to the whites well beaten. . 
 
 DOUiillNUTS 
 
 One an.l a half cups of su-ar, three-quarters cup of 
 milk, four cups of flour, four teaspoonsful bakino- powder 
 well sifted with the flour, two e.o-.crs well beateii, essence 
 lemon ; if a little more flour is required add carefully, and 
 
 fr\- (luickh'. 
 
 GOOD YKAST. 
 
 Tie one handful of hops in a bao and boil with six 
 middliiv- sized potatoes in three cpiarts of water, until soft ; 
 take out" the hoi)S, pound the potatoes in the water, mi( 
 strain it hot over a cpiart of flour, which has been mixed 
 suiooth with a little eold water, add a cup of su^^ar, and a cup 
 of salt ; when hike warm, add about a pint of -ood yeast ; 
 allow it to nii.se and cork ti-ht in a ju- ; keep in a cool 
 place. 
 
 ACADIA BAKING POWDER is the cheapest - only 30 cts. a pound 
 
Some Additional Receipts. 
 
 OLD EN LIS 1 1 CHUTNEY. 
 
 Take eiK^hteen unripe apples and ])()il them in three 
 pints of vine.!^^ar with four i)enn\ worth of eochineal, when 
 boiled rub throu,t,di a seive, pound ver>- hue one-cpiarter 
 ounc ? each of cloves, coriander seed, mustard seed, cinna- 
 mc-\ black j^epper, i^arden mint chopped very fine, three 
 ounces each of t,nntrer and uutme*^, two heads of garlic, 
 one-quarter pound raisins chopped fine, one-half pound 
 salt; mix the above ius^redients with three teaspoonsful 
 cayenne and one hundred chillies dried and pounded ; 
 let all simmer on the fire for a few minutes, strain or not, 
 as you wish. 
 
 PICKLE!) E(IG8. 
 
 Boil the e<;j^r>^ till thorou.^hly hard, take off the shells 
 bein*,^ careful not to break the ej^-.i,^ in the least ; place in a 
 olass jar and cover with hot s])iced vineoar. prejiared to 
 taste as for other pickles, seal and set away for about two 
 weeks or until the ei^^s become quite black ; to be eaten 
 with cold meats or used to decorate salad, the slices bein^^ 
 black, wdiite, and yellow when cut across. 
 
 Id 
 
 ACADIA BAKING POWDER is absolutely pure. 
 Hattie & Mylius gxiarantee it 
 
,,S CHTKCH or KNGI.AND INSTITLTK RKCEIfT HOOK. 
 
 i 
 
 HLACK I'.EAN S(»U1\ 
 Soak one pint black beans over ni-ht in hike xvann 
 water, put them over the fire next niornin- in two quarts 
 more of water and one-haU' poniid ol sahpork or a knuckle 
 of veal • boil slowlv for three hours keeping the pot ti-htl> 
 covered ; add a celery root and a little pepper, simmer ha 
 an hour lonirer, strain and serve; cut a lemon and two hard 
 i)oiled CL-s in thin slices, put them into the tureen with a 
 <rlass of sherr>-, pour the hot soup over them and serve. 
 
 YOHKSHlhK pri)l)lN(i 
 
 TO SKHVK WITH MKAT. 
 
 ^hlk.■ a thin batter with a pint of milk and about five 
 tablespoonsful of flcmr addin.u the milk Rradnally and 
 beatinl^ until perfectlv smooth, add two wc-ll beaten e-gs , 
 pour (he mixture into a well buttered tin and put two 
 unips of butter or some finely chopped suet on the top; 
 bake from twentv minutes to half an hour, cut m squares 
 and place round the roast beef. 
 
 CAHhOT Pl'DDINO. 
 
 One-half pound flour, si.< ounces raisins, six ounces 
 
 currants, one-ciuarter pound chopped suet, one-qnarter 
 
 pound brown sli^^ir, one-cpiarter pound mashed carrots, one- 
 
 Jnarter pound inashed potatoes, one tablespooiiful molasses, 
 
 one ounce candied lemon peel, one ounce citron ; inix 1 e 
 
 flour fruit, suo-ar and suet well together, have iead> he 
 
 ve proportions of carrots and potatoes, stir into he otlier 
 
 " lecl cuts, add the molasses, but init no liquid in the 
 
 Wture or it will be spoilt ; tie loosely in a cloth or it put 
 
 "n a basin fill onlv two-thirds full, and boil four hours; 
 
 P>etter mixed over nij^ht. 
 
 —. rr,ri7,7"w^\l>rv l5.\KIN<i IM>\VI>KK you hav. not 
 
 hull tin- l»t>T i;»'h<i!t-. 
 
CHURCH OF I:NGLANI) INSTITUIK RFXF.IF>T BOOK. 
 
 119 
 
 LKMON PUI)I)IN(;. 
 
 One-half pound snet, one-half pound bread crumbs 
 finelv (grated, one-half pound sui^'-ar, three eg^js, the rinds 
 of three lemons grated, and the juice well strained ; to be 
 mixed lightly together and put into a buttered mould, with 
 a piece of clean white buttered paper over the top of the 
 mould before the cloth is tied on. vSteam or boil three 
 hours. 
 
 ('.VbF'S UK AD, 
 
 Boil till tender, trim ofT the ears and boil with the liver 
 and lights, when these are tender chop quite fine, season 
 with a teaspoon of cloves, one of pe|)per, and salt to taste, 
 one tables])oon of flour ; put in a stew pan with a wine- 
 glass of sherry and piece of butter the size of an egg ; place 
 the head on a dish and spread the stew arouiid it ; garnish 
 with egg and lemon. 
 
 LOBSTER N i:\VBr IK ;. 
 
 Two small lobsters, four tablespoons Ijutter, two table- 
 spoons brand)-, two tables])(X)ns sherry, two small teaspoons 
 salt, one-fpuirter teasi)oon ])epper, half pint cream, the yolks 
 of four eggs; put the butter in the fr_\ing ])au, when hot 
 put in the l()])ster cut in small pieces, cook slowly five 
 minutes, add wine and seasoning, cook five minutes longer, 
 meanwhile beat the yolks and cream together and add to 
 the cooking mixture, stir constantly for a minute and a 
 half and serve at once. 
 
 PURE BAKING POWDER, PURE SPICES, PUREFLAVORING EXTRACTS 
 at Hattie & Mylius, the Drug-gists. 
 
I 20 
 
 ciiURcir Oh i,V(,i,\.\i> rN^ini 11: rkckipt hook 
 
 A Sl'ANl.Sll IMCKl.K. 
 
 One-half i)eck <,neen tomatoes, two cauliflowers, twenty- 
 five cncr.nibers, twelve peppers, one i:)int j>rated liorseradisli, 
 one quart small silver onions, one-half pound white 
 mustard seed, one ounce celery seed, Tumeric to make it 
 a ^^ood colour, one-half cup cinnamon ; cut the vegetables 
 in pieces, chop the peppers, sprinkle with salt and let stand 
 over ni.irht; in the morning drain off the brine and put in 
 enouj^di vinej^ar to cover them ; let them remain two days, 
 then'clrain a^ain and boil up the vinei^^ar with one pound 
 of brown su<;-ar, while scaldini.>- hot pour over the pickles 
 ajrain, repeat each day for two da>s longer ; the last time 
 of boilinj,^ add the spices, j^our over for the last time and 
 
 bottle. 
 
 (MH'TNKV 
 
 Four poinids apples, weij^hed after being peeled and 
 cored, boiled to a -pulp in a quart of vineu;ar, two i)ounds of 
 sugar dissolved in another quart of vinegar, add to this 
 two pounds of raisins stoned and cho]>ped, two ounces 
 capsicums, three ounces shalots, two ounces nnistard seed, 
 one ounce salt, one-quarter ounce caxenne, mix well, put 
 into stone jars and leave uncovered for ten da\s. 
 
 I'.KKK CAKES. 
 ( )ne pound of undercooked roast beef, one-quarter pound 
 of ham or bacon, oue teaspoon of sweet herbs, seasoning 
 ef ])epper and salt, oue large egg, mince the beef and ham, 
 add herl)s, etc., and mix with the t'^^^^, which mu.st be 
 previi)usly well beaten. bru.>h each cake over with a little 
 white of hi^^^\ cc\er with l)read crumbs and fry quickly for 
 five minutes. 
 
CHURCH Ol- KNOLAND INSTITUTE RECKIFl HOOK. 
 
 121 
 
 KOLLKI) I'Kl'^K. 
 
 Get the thinnest part of a flank of beef, take away all 
 the fat and skin and lay flat on the table ; have ready the, 
 following herbs well mixed together : sage, thyme, savory, 
 majoram tarragon, and parsley ; take fonr tablespoonsfnl 
 of parsle> and sage to every one of the other herbs ; add 
 to these one tablespoon salt, one teaspo(ni pepper, one-half 
 teaspoonfnl of mixed spice, nntmeg, cinnamon and mace ; 
 these are the qnantities for seven pounds of l)cef ; place all 
 over the surface of the meat, roll up tightly and tie up in 
 a cloth with tapes, boil five hours ; when done press under 
 a heavy weight until cold, remove the cloth and it is ready 
 for table. 
 
 BENGAL CHUTNEY. 
 
 Thirteen large ripe tomatoes, thirteen large sour apples, 
 one pound brown sugar, one-half ]>ound .salt, (less if 
 desired,) one-quarter pound garlic, one-quarter pound 
 onions, one-quarter pound ground ginger, one-half pound 
 best raisins, six ounces nnistard seed, one-half ounce 
 cayenne pepper, three pints vinegar ; peel the apples and 
 tomatoes and chop all the ingredients fine, 1)oil altogether 
 in the vinegar till quite soft, then bruise and mix together; 
 when cold bottle and cork. 
 
 Get your Gro<erie« at the <ir..cerH_.v.M.r SFICKS »,ul FI.AV<)KIN«i 
 EXTRACTS from Hnttie & MyliuH, 
 
122 
 
 CHURCH OK hNUl.ANI) INMIH IK KI,(KIIT HOOK. 
 
 8 ALT col) WITH KiiC SAIK'K 
 
 One pound salt cod, previously soaked, then boiled and 
 allowed to cool, pieked and chopped fine, one small cup 
 •milk or cream, one teasp'oonfnl cornnour or flour, t\y(^ e<rgs 
 beaten li^dit, two tablespoons of 1)Utter, a little choi)ped 
 parsley, half as nnich mashed potatoes as fish, pepper to 
 taste ;'heat the milk, thicken with the cornflour, then the 
 ix)tat() rubbed very fine, next, the butter, th.e ej^^s, and 
 parsley ; lastly the fish stir and toss until sniokin<r hot all 
 throu.crli, then pour iiuo a deep dish, or, make a sauce of 
 all the in^rredients except the fish and potato, mix these 
 well tocrether with a little melted butter, heat in a saucepan 
 stirrin<r all the while ; heai)- in the centre of a dish and 
 pour the sauce over all. 
 
 67 Barrington Street. 
 
 Fine Dry G-oods. 
 
 ART NEEDLEWORK SUPPLIES. 
 
 Cloal^s, Capers, F-utrs. 
 
 LjPlDIES' TjPi-ILOK-IlSrGr. 
 
 ( )rders Solicited. -> Samples on application. 
 
CHUKCM OK RNC.LANI. ,NSITlU-l^J<KCEUa^^ 
 
 .IKLLIKI) TONGUE. 
 
 Ah tlu- proof of t 
 
 .... „..,.,,..« .sin...-. .a11n«_..u. „.■ o. ACAU.A BAK.NO 
 I-OWUKK 1« l>roof of itn s.i,HMioiit.y. 
 
 PRESS "V ,1. K. FiNUi.AY.'Jll «.ussu-.<;k 
 
 :k St.. Halifax. 
 
;^^^^^:^iS£^si^!S3:^ji2r=^5^ 
 
 5V 
 
 1^4 
 
 CUXARB'S 
 
 
 can supply you with the 
 
 1 best kinds of HARD and 
 
 SOFT COALS, delivered 
 
 either to house or in cellar, 
 
 in bulk or in bags, at | 
 
 lis 
 prices that cannot be 
 
 equalled. 
 
 
 ^9 
 
 ;5 
 
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