IMAGE EVALUATION TEST TARGET (MT-3) / i^ /.. e €/^ 1.0 2.8 I.I 11111= If 1^ .1: ■4.0 L25 iu Z5 2.2 1.8 1.6 150mm V V ^> ^^ e. e. ^a // y / >4PPLIED^ IIVMGE . Inc .^= 1653 East Main Street _^=-^ Rochester, NY 14609 USA .^=S-.= Phone: 716/482-0300 -= Fa,-;: 716/288-5989 © 1993. Applied Image. Inc , All Rights Reserved 9) -^u O^ .^v « O T CALL AT d Q^E 9 The " Garland " Series Area very 8Utetan««l make BESIDES. 1 KEEP Repairs' .or any Stove Made Procured Promptly. } ' 000 f« • and Excellent Bakers ,N STOCK ALL THE LEAOINQ MAKES. .^ K. B.-A oSfesTOOK or MtWOAN SlLVtflWABE, iCeOT ST., LEAMINGTON. THE «f St MADE. ALWAYS it will not become .sour one table spoon sugar, one tablespoon lard, one teaspoonful of salt, one y^st cake or three-quarters of a cup of home-mndp v4sf- iV'^,1. „ii' ;„„:3.- A. ^ . sifted flour. Knead a little, but not so Vmeh as for" br^^d'-noT'so' sl'iff! %Jimm When light knead a very Uttle. Roll thin and cut with a s.ail roll cutter. -^^B;;cu"^hree cups of flour, butter s.e of an egg one cu|,^of sweet milk, three teaspoons bak,ngi>«<^derpn,ch of a^t^^ ^' CS'atts!;;a'[rXs. ^ta^rthe tops with a little ...k thirdsofacupofrnilk,one-ha teas^^^^^^^ butter and one egg beaten. ^ "r obether a j ^^^^.^^j. jeni pans dusted with flour and pu m hot oven ^^,j ' Cinnamon Roixs-Take enough ^^ead dougn ,^^^,^^ out on on the kneading board and ^l-f^'^„°7,;;^^J ""slice it off and let with sugar and cinnamon and roll as a roll ]tii it rise.— Mrs. J.Davis. „ f.,Kipcnnnns sucar, a little salt, two Graham Loaf-Two eggs, '"^ ''^^'"P°'l"Aoda our tablespoons of ^^^l:^^'^^ gTh^r Br ^e Vrters of an hour '" ' tLrf^i^U^lipdium f^ed potatoes .vhe^^^^^^^^^^ P- ^^ water off, there =^hould be one quart <^^^^^^JXl two tablespoons water back, then add thiee h^api g tao l ^.^ ^^.^^^^. ,^ sugar, one tablespoon salt, scald these witl a pi Dissolve he%otatoesand this together the" add one qua olc ^^^^^_^ ^^^^ ^^^^^^^ twoVl yeast cakes in one cup onuwe warn wa^ ^.^^^^ are cool enough put in the yeast takes ^^^^^ ^^^^ ^^^^^ one and a half cups of yeast fo one '^^J ^^ ^f^^^^^^ed when mixing the half an hour, put in pans and bake. No water bread.-Miss I. Wigle. 3 Puddings and Pastry. one coffee cup of m Ik Knl If *''"■''"' "'''''' "'™ of two lemons «-hite.s of the eggs a d three hm' '""''•'' 7"''- ^^'^^^ ^ fro.stitJof th .' "n1"\''^ '" '^■' J I'oKi. '"^""".'-^ "^^ "'«''^- •'^^•' '" "- oven n,ul •-■old wat'er, !iK'n'pm'^,\'he slove and [2 ,"',?'f- ''"■,■' "'^^^- '^■" "'i-ites in tiK.n heat to a froth, lieat t c wh i e o tu ''"r'''"'- '-^' '' <'^"' »"'l of sugar flavored with lemon lis all to k'^'^-'' '? f "■""'' «ld ""- c„p a custard of theyolk.s and turn o' tl e r md li-"" u'"'' ".^^ "''''• ^'•''^'• . . SUKT 1Jk,,,„ Pu,„„N(;.^Oneeu,,,^^"^ •'"'■■'• "•^^''■'^• rais.ns, one cup of chopped staron^a^orn"''' """ '"i> "^ «'onei>iN(;— Onecup suet choi)ped fine, one cup syrup, one eup raisins stoned, one cup sweet milk, one and a half teaspoonfuls soda, three cups flour. Mi.x together and season with cinnamon and cloves and steam three hours. I.EMON PiK- One and a half cups sugar, one cup water, half a cracker, two tablespoons of flour, two eggs, juice and grated rind of one lemon. The above quantity will make two pies.--- Mrs Cam.oway. QUEKN OF Pudding^ — One i)int of bread crumbs, grated rind of one IcMiion, one quart of milk, yolks of four eggs, one cup of sugar, butter the size of an egg, stir well together and bake. Put a layer of raspberry jam over the top, beat the whites of the eggs, add the juice of the lemon, one cup of sugar. Spread over the top and brown. — M. F. jM. TapIoca Pudding — Half pint tapioca to one quart milk; boil till done tnen add the yolks of five eggs and sugar to suit taste. When thick put in a pudding dish. Beat the whites of the eggs to a stiff froth, add white sugar and spread over the top and bake till brown. — N. (J. Sauck for Pudding— One large cup of sugar, quarter cup of butter, one large tablespoonful of corn starch and a little cinnamon. Stir in boiling water. Fig Pudding— Half i)ound figs chopped fine, one cup suet, one e^^y one pint bread crumbs, one cup milk, sugar to sweeten, two teaspoons baking powder, flour enough to stiffen. Boil twc hours.— Mrs. Gallo- way. Marmalade Pudding— One egg, one cup suet, one cup milk, one and a quarter cups flour, two tablespoons marmalade. Boil or steam one and a-half or two hours. (See receipt for Orange Marmalade). Orange Pudding— Peel and cut five good oranges in thin slices, itOir nllltiiltljl»ntf''i. {o make- in to two g the pot in. Mks. lynip, one ifuis soda^ cloves and er, half a nd of one WAY. jd rind of Li^ar, butter raspberry the lemon^ oil till done thick [Hit add white p of butter^ )n. Stir in et, one egg, ) teaspoons [rs. Gallo- p milk, one r steam one I. thin slices, a(Ul a teaspoon of se,.^ a ,d L, ? ■, '■^=' ' "" "'•"^■•' '" ^ Miin,oll, : l.ardcn. =" '""^ '''"-''^' " "" '"'■ '"«li"S ; scl in oven t>, '.. a deep pi. '"1-^ "'■-^"b'^'r-: l^rown The juice ca^be rt e^fnnr^^ ot cherry juice, and heat well. almo.st any plain pudding. ' ' '^" ''•^'•^■"^•'■t ad-Pin«tea..poons len,ons, wh tes'< f threeef 's ' a 'n ^^^ Tr.-'r'? "^ ^"S'^--' J'""-'-' '"■'«" together with a, el'he^& 'd „ f , ""'; ,''"' '" '"''■ ^^^^' "» o-eam_ flavored with^.aniil!, Lp g.' ' "" ""'"''"• '^■'* ""'' "'"I'l'^'d Carrot l'uni)i.v,;__One ctiii ciirrintc „.„ one cup flour, one cud si,..nr ,^,^ I "'""'"' ""^' "'!> raisnis, one cup suet, FrUITDeSSKRT— Yolks df two e'nrs Inlf rnnf.,! C , , quarter teaspoonful salt, juice of onefe.in L'^ [ of powdered sugar, Hln-p the yolks until ^hev ire hiH .?iT V 4"^"^^-^ two oranges. gradually)\he sifj^d poUered tn J.^'^ ^'"'" ^^^^^^ (^-^-^'^"^^ dissolved; add the lemon u^'e.nrlT/ ^ ^^ }'''''''''^ ""^'^ ^"g^^'- is bananas, neoi ^I^ ^.!?l"J";^"_''f f^eat agam, peel and thinly slic^> the ^ ""''-^'-^ ''^""^' ^^^ ^'""^^ P^^P> sice them across hi thi« slices and remove the seeds ; place in a glass dish first a layer of bananas, then one of dressing, then a layer of oranges and so on until jjH the ingredients have been used, placing a layer of dressmg on top. bet on ice and serve very cjld. — Miss M. Sherwood. I ; ¥ "A Custards and Jellies. CranbfuRV 1KLIA— One quart berries, one pint granulated sugar, ]ia!f ])int WLiter, cook t( gether about fifteen minutes, then rub througn a sieve and pour into moulds.— Mrs. W 1). Cox. ORWCi!' M\RM\i-ADE— One dozen oranges, three lemons; peel, and boil the peel till tender. Pour the water off and add fresh water. One pound of sugar to one pound of fruit. Boil half an hour. ^\ ater to cover.-— Mrs. j. Davis. Pf\ch or Strawberry FLOAT-Whites of two eggs beaten to a froth stir in fresh or canned fruit and flavor. For apple float take two apples and grate them, sprinkle sugar on them as you grate to keep from getting dark Use whites of two eggs and nutmeg. Put all m together and whip.— Mrs. A. D. Brown. Orange Jelly— Take two or three oranges, peel and slice very thin into a glass di^h. Sprinkle well with sugar and let stand ; then take halt box of gelatine, cover with half pint of cold water and let stand for two hours Then add a scant half pint of boiling water, the juice and a h t^e of the grated rind of one large lemon. Sweeten to taste and set all, but the oranges, on the siove till dissolved but do not let boi \V hen cooled a little, pour over the fruit and set away in a cool place till jellied.— Mrs. Banana i.ustard — YuiKb ui tare;, '-bb-''' '"'■' "^r ; ;' , ?'"' tablespoon corn starch, mixed with a little cold milk. After beating eggs L)f liananaH, ntil all ibe )p. Set on lated sugar, 3 through a s; })ce1, and ;ater. One Water to .^eatcii to a at, take two keep from in together ice very thin en take half :and for two ; and a litt»le 1 set all, but Vhen cooled Hied. — Mrs. hf mifr.ir. one beating eggs ond sugar add corn starch. Heat a pint of milk to near boihng, then add milk, eggs and starch. Cook until pretty thick, and when cool stir in three sliced bananas. 13eat whites of three eggs fora meringue.— Mrs. J. Davis. Orange Marmalade — On-e dozen omnges, half dozen lemons, one •gallon of water, six pounds sugar. Peel the fruit, remove tiie seeds, cut up the pulp and slice the rnd as thin as possible. Put the fruit and water into a crock, and let it stand thirty-six or forty-eight iiours, stirring once or twice. Boil two hours, then add the sugar and boil two hours longer, ■or until it thickens. —Mrs. Gau.oway. Spanish Cream — One quart of milk ^our eggs, one ounce gelatine. Pour one pint of milk over gelatine to soaK,^then add other pint and stir over the fire in a kettle (not tin). Beat the yolks of the c^^gs with three ■tablespoons of white sugar, and stir into the milk just before it boils. When it comes to a boil take it off and add the whites beaten very stiff with three tablespoons of sugar. Stir well and flavor with vanilla.— M rs AV. I). Cox. Snow Custard— Take half a box of gelatine, the juice of two lemon.s, and rind of one half lemon, half a pint of cold water. Soak for one hour| then add two cups of granulated sugar and one pint of boiling water. Stir till dissolved, then strain twice through a piece of cheese oloth, put in a mould^ and p'ace in a cold place. For the custard take a pint of milk, place in a bright tin pail, and set it in. a kettle of boiling water until it barely comes to a boil ; have beaten in a large bowl the yolks of the three ■eegs, with two tablespoons of sugar. When the milk rea<.4ies the boiling point, pour it over the eggs and sugar; stir well, and having thoroughly cleansed the vessel in which the milk was boiled, return the mixture to it and stir constantly until it boils again; then remove the custard, flavor :and set away to cool. To prepare for the table place the jelly in centre of ■a lai-ge glass dish, and having beaten out the whites of the three eggs to a stiff froth and sweetened spread it over the jelly with a knife, and ponr 'Custard around it. — Mrs. j., Galloway.. -■t*l****'SWIWliW<»ig M jii ii» miti I I'TmBilnfil i' HKm ii^-j 8. Charlotte Russe— One-half box gelatine dissolved on the stove m one cup of milk, one pint cream (whipped), whites of two eggs beaten stiff; as gelatine cools mix with cream and eggs and flavor to taste and sweeten; have a dish already lined with cake joined together with white of egg, pour the cream into it and set on ice until ready for use.--F. S. C'. . Apple CusTAKD- One pint of apple sauce, one pint of sweet milk and three e.j:us. Flavor and sweeten to suit the taste. Bake with under crust. Gkape JELLv -Press the desired quantity of fine ripe grapes, thor- o.ighly extracting the juice, and to each pound of juice add one pound of white sjgar; bni ha'f an hour, and you will have a fine jelly when cold. \l ^ I II tetf' 'JLi^- ■ 1 ' Cakes and Cookies. Chocolate Cake- One half cup of butter, one cup of sugar, three eggs, half cup of sweet milk, one cup of raisins, one cup of walnuts, one and one-half teaspoons of baking powder, one half teaspoon of vanilla, one teaspoon of lemon, flour to stiffen. Chocolate icing.-- Mrs. Cox. CocoANUT Cake— Beat half pound butter to cream, add gradually one pound sifted flour, one pound white sugar, quarter of a })ound of cocoanut, two teaspoons baking powder, four eggs, one cup milk, flavor to taste. — Mrs. Cox. Silver Cake— Whites of four eggs, half cup of corn starch, one cup flour, half cup of butter, half cup of sweet milk, two and a half teaspoons of baking powder, one cup white sugar. — Mrs. Galloway. Date Cake— One cup sugar, hah cup butter, tw^oeggs, two-thirds of a cup of sweet milk, two teaspoons baking powder, two anda-half cups of flour. Cream the butter and sugar, add beaten eggs, the milk and the flour in which the baking powder has been sifted. Take out one-third of this and stir in one-half teacup of chopped dates. Bai^e in three layers, one with dates and two plain. n ibe stove iii o eggs beaten r to taste and ler with white iise.--F. S. C'. of sweet milk ke with under i3 grapes, thor- i one pound of y when cold. of sugar, three )f walnuts, one oon of vanilla, Mrs. Cox. add gradually Df a pound of milk, flavor to tarch, one cup half teaspoons s, two-thirds of i a-half cups of e milk and the ut one-third of n three layers, Frosting for Date Cake — One teacup of granulat«rd sugar, nine teaspoons water. Boil until it threads. Pour over the white of an egg beaten stiff. Beat slightly and spread between layers and on top of cakes. Stone the dates, open and lay on top of cake. — Miss Malott. Walnut or Hickory Nut Cake- AVhites of four eggs, one cup of sugar, half cup of butter, one cup chopped laisins, one cup of chopped walnuts or hickory nuts, half cup of milk, two cups of flour, five cents' worth of lemon peel, two teaspoons vanilla. Beat the butter to a cream, add sugar and beat. Beat the eggs until they are stiff; add butter and sugar, then milk, etc.— Mrs. A. D. Brown. Washington Pie- -Three eggs, one cup of sugar, four tablespoons cold water, two cups of flour, two teaspoons baking powder. Filling — Two cups of milk, two tablespoons corn starch, three-quarters of a cup of sugar, two eggs, butter the size of an egg, flavor to taste. Split each cake open and fill. — E. A. G Brandy Snaps— One cup of brown sugar, one cup of molasses, three quarters of a cup of butter. Cloves and ginger to suit taste. Flour enough to make a stiff batter. Drop in a pan with a teaspoon, a good distance apart. Bake in a moderate oven and when cooled a little roll each one on a round stick. — Mrs. J. Davis. Tea Cakes— Half a cup of butter, half a cup of lard, one cup of granulated sugar, two eggs, three teaspoonfuls of baking powder, flour enough to roll, flavor with essence of lemon.— Mrs Cox. Doughnuts.— Thiee eggs, one and a half cups of sugar, butter size of an egg, one cup of sour milk, nutmeg, one teaspoon of soda and two of cream of tartar. Fry in hot lard.— Mrs. W. O. Franklin. Snow Cake— Half a cup of butter, one cup of sugar, one and a half cups of flour, half a cup of sweet milk, whites of four eggs, two teaspoons of baking pow^der, flavor with vanilla. Put whites of eggs in last and bake ih one square tin. — Mrs. Ford. Cream Puffs — Put one cup of water and two tablespoonfuls ot butter in a sauce pan to boil, add to it four tablespoonfuls of flour. Stir tMimmm immm^ lK, hf !. < if ^::l Ik ^ ; r>! 1 it to, constantly until it forms a perfectly sniooth loaf, which leave the hotfoBr? and sides of the pan as you stir. Take from the the, and when cool add four eggs, one at a time until each is thoroughly mixed with the batter. Drop this by the desert spoonful into a greased pan and bake in a moderate- oven. iMllin^ : One cup of milk, one egg^ one teaspoon corn starch, flavor with vanilla. -Miss Smith. Fruit Cake-Two cujjs of sugar, one cup of butler, three eggs, one cup of sour milk, one teaspoon of soda, one tablespoon of cinnamon and cloves, half a nutmeg. Fruit: R.sins^ currants and lemon peel. Flour not too stiff. — Mrs. J. Davis. Butternut Cake — One cup of sugar; half a cup of butter, half cup of sweet milk, two eggs, two cups of flour; two teas[)oonfuls baking pow- der, one cup of butternut (or walnut) meats chopped, half a cup of raisins. — Mrs. J. Davis. Marble Cake — White part — Quarter of a cup ot butter, three- quarters of a cup of sugar, quarter of a cu[) of sweet milk, one cup of flour, whites of two eggs, one teaspoonful of baking powder. Dark part — Quarter of a cup of butter, half a cup of sugar, quarter of a cup of molasses, quarter of a cup of sweet milk, one and a quarter cups of flour, yolks of two eggs, one large teaspoonful of baking powder, half a tea- spoonful each of cloves, cinnamon, nutmeg and mace. Mix the two parts separately, beat until very light, then put in a baking pan a .spoonful at a time, taking pains to have .he light and dark alternate. — Mrs. P. Phillips. Drop Ginger Cakes — One cup of lard or butter, one cup of sugar, one cup of molasses, one cup of sour milk, four and a half cups of flour, one teaspoonful each of soda, ginger, cloves and cinnamon. Drop in spoonfuls in a buttered pan. Bake in rather a quick oven. — Mrs. Morse. Layer Cake. — Four eggs, one cup of white sugar, half a cup of butter, three-quarters of a teaspoonful of soda, the same of cream of tartar, two tablespoonsful of sweet cream or milk, one cup of flour. ' Beat the eggs till light, add sugar and beat five minutes, whip the butter to a W vc the fiotfoEnr when cool add ith the batter, in a moderate n corn starch, hree eggs, one- cinnamon and n peel. Flour utter, half cup s baking pow- eup of raisins, butter, three- Ik, one cup of . Dark PA KT r of a cup of cups of flour, er, half a tea- X the two parts L spoonful at a s. P. Phillips. : cup of sugar, cups of flour, non. Drop in -Mrs. Morse. half a cup of e of cream of of flour. ' Beat he butter to a 1 T. cream, mix soda and cream of tartar in the cream, pouring from one cup to another till it froths.—MRS. Davis, Calgary. , , , ,. Chocolate Icing— One and a-half bars of chocolate broken up, dis- solved in boiling water and thickened with icing sugar. A little butter makes it glossy.— N. G. S. Ginger Snaps.— One cup molasses, one cui) of sugar, one cup ot butter, one teaspoonful of cinnamon, one tablespoonful of gmger, one teaspoonful of soda. Boil this together about eight minutes, let it coo , then mix with flour and roll very thin. Bake on floured-tins in a quick oven.— Mrs. W. D. Cox. i>- • Pan Cakes— Cnt dry bread in thin cakes with cake cutter. Dip in batter and fry in butter or dripping. Batter-Two eggs, two cups of sweet milk, some salt, one large teaspoonful of baking powder sifted in one cup of flour. Serve hot with syrup or honey.— Mrs. Harrison. I'lVE O'CLOCK Tea Cake— Whites of three eggs, half a cup ot butter, half a cup of milk, one and three-quarter cups of flour, one cup of sugar,'two teaspoons of baking powder.— Mrs. A. G. Baker. Brown Icing— One cup of brown sugar, two desert spoons of milk, a small piece of butter. Boil one minute and flavor with vanilla, btir till cold; . ■ 1 If „ ^„„ r P Angel Cake— Whites of six eggs, one cup of sugar, half a cup ot flour, one teaspoon of cream of tartar.— E. Galloway. Ice Cream Cake— Whites of four eggs, half a cup of sweet milk, half a cup of butter, one cup of sugar, half a cup of corn starch, one cup of flour, two teaspoons of baking powder mixed with flour, flavor with vanilla.' Bake in layers.— Mrs. Cox. v .. u . ki . Strawberry Shortcake— One good teaspoon butter, three table- spoons granulated sugar, one egg, one tablespoon sour cream, stir well. Six tablespoons milk, one cup of flour, one teaspoon baking powder. Split and spread berries between and on top. Chop berries fine and sweeten. To be eaten with cream.— Mrs. Franklin. Cream Cake.— Three eggs, one cup of sugar, three tablespoons ol •"Ni ' • t) 1^ ii!- < t . Ill 12. butter, half a cup of sweet milk, one and a-half cups of flour, two tea- spoons of bakmg powder. The centre : One cup of sweet cream bring' It to a boil, then add two tablespoons of corn starch, three of sugar. U hen almost thick, take off and add essence to taste.— Mrs. Galloway. Doughnuts— One cup of sugar, one cup of sour milk, one egg, one teaspoonful of soda, two tablespoonfuls melted butter, a little salt Mix into a soft (^ugh, roll out thin, cut into cakes with a doughnut cutter and fry in jard.— Mrs. P. Phillips. Cookies, Rose Flayor.-^Two cups of sugar, three eggs, one cup of butter, two teaspoons of baking powder, quarter of a cup of sweet milk Roll soft and bake in a quick oven.- -Mrs. J. Davis. White Cake— One cup of sugar, half a cup of butter, half a cup of sweet milk, whites of five eggs, two cups of flour, two teaspoons of baking powder, one teaspoon of almond extract. —Mrs. J. Davis. Date Cake— One half cup of sour milk, one-half teaspoon of soda two cups of oatmeal, two cups of flour, one-half cup of butter, one-half cup of lard, one cup of brown sugar, two pounds of dates. Roll' the paste thin, spread one half with dates, lay the other half over: cut in squares and bake. — Mrs. Cox. .French Cake— Three eggs, two cups of sugar, one cup of butter four cups of flour, one cup of milk, two teaspoons of baking powder one teaspoon of lemon, a pitch of salt. Beat well. For citron cake add half a pound— Mrs. Ford. Short Bread— One and one-half cups of brown sugar, one cup of butter, one cup lard, six cups of flour, warmed ; mix well together until soft, roll out until half an inch thick, prick well with a fork, cut in squares and Ixike in a moderate oven. Oatmeal Cakes— Two cups of flour, four cups of oatmeal eight tablespconfuls of lard, eight tablespooE>fuls sugar, two teaspoons ,soda water to make stiff" dDugh. — C. ' Fruit Cake— One pound of raisins, one pound of currants, one pouad butter, half a pouad of citron, peel, half a pound of lemon peel,' ooe I iith 11 ^■''iiiMiii miiwiii^i im" iii», „- i ii< ii i i 1 li -C««-~- f flour, two tea-, eet cream, bring three of sugar. Irs. Galloway. Ik, one egg, one little salt. Mix ghnut cutter and 2ggs, one cup of p of sweet milk. :r, half a cup of poons of baking saspoon of soda, butter, one-half Roll the paste cut in squares i cup of butter,, ng powder, one >n cake add half ^ar, one cup of 1 together until :, cut in squares oatmeal, eight easpoons ^soda, >f currants, one emon peel, orae Smith's {»^ always freshrpure m%A carefully made . . . Baking j Sold in bulk or in packages . . . gmith'a yiai^oring @xt^aot& Are always full strength and tn^e to flavor. Any odd flavors can be had' from us at ^ny time in bulk or bottle. Smith's Spices for codking or pickles are All Absolutely (Pure . r • A • • \, Is the most economical assistant in house . cleaning yet^ produced ..,.,, DO NOT FORGET TO TRY THEM. atmemtmtfimmmmmmm ■**<» " »< i »l Great Sale of High-Class OO(0)(© Clothing Ico- I , RJi1D OVEnCOflTS. Boots and Shoes bought before the Big Advance, selling at close prices. 30 Lbs. Sugar for $1.00. ' 25 Lbs. $ranulate5 Sugar, $1.00. / Call quick and secure bargains. W. 0. FRMKfcIN & eO. ':i•^Ui!iJ^>:JJ^Jli'2l•^Lii^!^Ji^lii:^ s: L .00. itii|niin'Hi^ii.ii AT THE- liEAMlNGTON FURNITURE STORE \\y\ ° o o o o o •>~ -~< |. I I I I i i I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I ! I I I M I I I I I . I . I . . /IM 21 O. H. TOLL Keeps n first-class ;issr)rtinent; in all lines of . * • ..Furniture.. Parlor Suites, t>om $25 to $too. Bedroom Suites, from $10 to $50. Sideboards, with mirror, from $8 to $40. Extension Tables, from $5 to $15, Chairs, $2 and upwards per set. G) The Store is full and ready for custom all the vrhile. Come and ^et a g^ood bargrain. L@l^^o(Mtei?il F[yio^[riiote^D^^ it@(r( 0000 OPP. HUFFMAN HOUSE -0. H. TOLL, Proprietor. '■•**««ibtM»»ai»«!*' ~» --—s' .#»• s<\ K. 6. teRRSR «r// 11 i^ir^^ Life and (Plate GUss Insurance Agency . ' ' Money to Loan: Conveyancing JVeatly (bene. »i i i <•«•<«»>•••■•»• WOT ■■ •«»im»i»<»««i»« •>•••>•••'•'•'•••'•' ■*•••'"•■' ■ ■•^••••■tWMM*****'*' ■»•«•.•.•#■••••••••••••»•*•••♦•'•'•'• t « 1 • 'i » « s i ™ liiii " w mm:, .. ^mQ®rm%^ © 9 a ^■(■■•■■< •.»i«i»t»i»i«i»<«i»'«<«'«'»'*'»'"'*'*'»'*' 0lfl«l«l«llll>«l»l ■<•■■<■■•'•" M 'tai^MiMiaiSl*l#l t f : 1^ «4 ^^ fegM,»«aMiM*.i>Htiii"i»| jiiuiii iiiiiiii,iiiiiiinwMiiiw w ;4^Mk V. # 13. pound figs chopped fine, six eggs, one oz of mixed spices, flour. (Jood. Almond Icing— One pound of almonds, blanrhed and well pounded. \Vhites of three eggs well beaten, one pound of icing sugar, three or four bitter almonds. If too stiff, you can add one teasnoonful of cold water ~A. C. W. Ginger Bread— One egg, small cup of brown sugar, half a table- spoonful of butter, ha.f a tablespoonful of lard, one cup of sour milk, one large tablespoonful of soda, one cup of molasses, two large cups of flour and half a cup of rolled oatmeal sifted together, two teaspoons of ginger, two teaspoons of cinnamon, a pinch of salt.— Mrs. Cox. Nut Cake — Two-thirds of a cup of butier, two cups of sugar, one cup of milk, three eggs, three cui)s of flour, three teaspoons of baking powder, one cup of nuts chopped fine. Half of the recipe may be used.— Mrs. Galloway. ji^ Lemon Filling for Tarts -Half dozen letMn;. eight eggs, two pounds sugar, half pound of butter. Melt the sugar, butter, and lemon juice together, beat the eggs well and stir in. Let it come to a boil. ' Soda Cake — Two cups of flour, one cup currants, one cup sugar, half a cup of butter, half a cup of candied peel, one teaspoonful of soda| two cups of milk. Bake one hour and one half.— M. ]. G. Orange Shortcake— Cream together a half cupful of butter and a cupful of sugar; into them stir a well-beaten egg, half a cupful of milk and a pint of flour, into which two teaspoonfuls of baking powder has beer^ sifted. Roll and bake in t\^o sheets. For the filling, peel six oranges,, remove the seeds, slice, sprinkle with sugar, and place between the layers. Tea Cake— One cup of butter, one cup sugar, three tggs, one tea- spoon of soda, two teaspoons of cream of tartar, one tablespoon sour cream. Flour enough to roll nicely. Cream Cake— Two eggs, one cup sugrw, one cup of cream, ^wo cups of flour, one teaspoon cream of tartar, one of soda.— E. A. G. > ' % Orange Cake— Two cups of flour, two cups sugar, hal^^p^up of water, two teaspoons of baking powder, volks of five e^Lrs. whitiTnf thre^P. nM lfitim «4- ir n^].n 111-,, ipllv cake Dressing— Wh(W« of two eggs, grate the rind of fwo oitgS add ^^^^^ ^"' '''''' '*-""""' "'" '"' Bolr.oF^J^'NG'-O^e cup of sugar, moistened with six teaspoo,,- fuls e- and salt, and half a packet of gelatine. Put the cut-UD. c.icken into a mould, wet with cold water ; when the gelatine has dis- solved pour the liquor hot over the chicken. Turn out when cold.— E. A. Kj . Mock Duck— Take a slice rf steak one and one-half inches thick make a dressing of bread crumbs seasoned with salt, pepper, butter, sage', ■^'"''l.-llil**! -' * I r l- and'oiTe-oi-rforr, c-fiapiyed fine ; spread tlic dressing on the sfeal^, lofT and roast one hour ; baste frequently. C'ODFISH Cakks— Souk threepounds of salt codfish m eold water tiU rt comes to a boil; pour off the waler: if tor> salty for the taste add tresh cold water, but do not boil ; when soaked sufficiently remove all bones and skin and chop fine in a chopping boNvl. Bail cnght white potatoes tiU done ; drain off water, mash very fine ; add half a cupful of milk less thm one half cupful of butter, salt in proportion to the freshness of the tish;. beat well with a spoon and add to the fish, mixing thoroughly, using more potatoes than fish, roll with the hands into small round cakes an inch 'hick, and frv a rich b^own in very hot lard. Frican'delles— rake cold beef, veal, ©r any other meat, the more variety the better, hash it fine, and mix with two eggs, a little grated onion melted butter, two crackers pounded, pepper, salt. Loim into balls anct- fry in butter Serve, with drawn butter flavored with lemon.— H . C. h. Fr IFD Oysters— Select the largest, dip them in beaten egg, and theii in bread or cracker crumbs; fry in equal parts of butter and lard until they are brown. t r . r i i Scrapple -Nice for breakfast. Take the head and feet of pork, clean well, soak in weak salt water over night. Boil till tender. Chop fine and pick out all the bones. Season to taste with salt, pepper and sage and savory. Skim all the fat from the liquor in which the meat was boi ed, strain the liquor and put back in the kettle ; put in the meat and thicken with commeal till the spoon will stand in it. Cook for a while over a. slow fire, stirring most of the time to prevent scorching. Skim ott all tat that may arise, and turn it out in a mould. When cold, cut in slices, grease the griddle as you would for pancakes, using the fat that was skimmed from the meat. Fry a light brown on both sides.-Miss Malott. mmmm 17. Made Dishes. Boston Kakkd Bean5 — 'J\vo cups -of beans, cover %vitii cxjld waieT, let come to a boil and simmer gently xibout ten nii.niites. Pour ofC the water, put on plenty of cold water ^md w-ash tliojroi.giil) three times. Put one half the beans in a quart bean jar. Then add l/o.c quarter ol\.\ poiiiici ■of salt, fat pork, aiid on top of diis the reniair.d-ei- < f i.i.e bt.aiv.s. .Spj'.i.kn. over them half a teaspoonful each of soda, niU-siard i>r.d thiee tablepoc.n.- of molasses. Put ou cold water enough to Jiearlv cover liiem. I'ut a 'Cover on, and bake six or ei^ht hours. Ihey niiibi just hijun.ei:, not i,oii. Less heat is required than for baking anything elh-e. ]f they Ijecume dry, add more water. About one lialf the water siKaiid cook off. — Mrs. Morse. Omelet— -Four eggs, Avhites and yolks beaten sefiiiratel)-, a little safe and j^epper, one tablespoon of corn starch. JJeat Avell, then jjut in a tea- spoon of baking powder and beat again. Add a cup of milk. Beat the yolks to a stiff froth and add last. Butter a pan, jK)ur the mixture in, brown on one side and set in a hot oven to finish. — Miss Maix)TT. Boston Chips — Peel potatoes, wipe dr}^, slice lengthwise and fry in hot lard. SprinKle with salt and piepper and eat hot. — Mrs. Harrison. Scrambled Eggs — Break each eug by itself in a dish before putting in a fr}'ing pan, which stands on the stove warmed and buttered. For each egg allow a tablespoon of milk, which put into the buttered spider, and let it get hot before putting in die salt and eggs. Set where all will cook slowly, and don't stir until the whites begin to set. Then move to where they will cook more lapidly, and stir with long strokes. Turn into a hot dish while yet soft. Spanish Roses — Two eggs well beaten, stir in granulated -sugar, one cup sifted flour, a little salt. Roll a little at a time very tliin. Cut three layers at a time with a small cake cutter made with six scollops, about one and a half inches across. Pat two or three layers tqgetlicj- with a fork and -.ij xU Uw-X i^iJtii _4Vj xiD. ^T.. i^.. Jj-Ti v;at. -ix. •msm i8. Irish Potato Puff- -Stir two cupfuis of mashed potatoes, two tab1e- '^snoons melted butter, and a little salt to a creamy condition, then add two eU whiles and yolks beaten separately, and six tablespoons of cream or milk. F>eat the whole well together, then pile in a rocRy form in a disa and bake it in a quick oven till nicely browned. It will become quite li'dit.— -Mrs. (Ialloway. , . •, i • r ,i ^^ BoiLM) Onions -Peel as many onions as desired, being careful to remove all of the green leaves. Boil one hour in salted water, changing the water after first fifteen minutes boiling. When done drain well p ace in servin- dish and pour over them a cream sauce made of one pint ot milk, •onet Lbespoonful of flour, two tablespoonfuls of butter, salt and pepper to taste — Miss ShI'Lrwood. v, PoTVTo CRor^UETTES-^Take cold mashed potatoes, use one egg beaten, one tablespoon of flour, salt and pepper to taste, half a teaspoon of baking powder. Make into little balls and fry in hot lard. -Mrs. A. ^^' ^cCese PUFFS-Take an equal quantity of grated cheese and bread crumbs. Soak crumbs in as much milk as they wil absorb. 1 o each pint of crumbs allow two eggs. Season with salt. Place ^^^tejna e la ers of cheese and bread crumbs in a baking dish, add two eggs and bake fifteen^ minute^^^^ cup of milk, one tablespoon of flour, firred into the milk four eees, the whites and yolks beaten separately, one half tablespoon melted butter stirred into the mixture, a little salt. Stir in the whites before putting in the spider. Cook on top of stove about ten minutes, then set the spider in the oven to brown the top.— N. (. allow av. Potato Cake -Take cold, boiled potatoes, mash fine, add a good handful of salt, mix well with flour until sdff enough to roll, cut into pieces as you would cut a pie. Fry in pork gravy until brown on both sides.— ^'^^^^-D^i^:?.7^\„„w«v__rnnk arnbbage in salt water till quite done, take it up witiTa skimmer so as to drain off the water as much as possible, put :i-ti a;« ! l«i li W>iM II>I W !>«''-■'■ 19- -.t -,nto a dish and cut it up line, season witli butttr and pepper, add a little ".; salt ttu add a cup'of s.v^et ,nilk, less if -'!^«='; !^, -;:;;^P^ .^^ Zole in a baking dish and cover the top an mch thick NMtl ,olcd cracker "rurnl" then put^n niinute pieces of butter- As soon as U .s brown ,t ,s ''°"\aSr."«-/ortr dozen sandwichs; half a do.en e«gs lx,iled ■six nT^nutes Chop fine, season with salt, pepper and butter. i^'<'f']^ •-.-Orte^poon o[ musurd, nearly one of flour, wet -'h v.ne^ar and pour boilinu water OB to make it the consistency of cream.- Miss .\1aloit. MACARON.-Cook macaK^ni i. water until soft, theffput m a deep dish with Xrnate layers of grated crackers and cheese, a lit Je salt, fill up the dish with milk and bake one hour. Very good. Soups. TOMATO Sovp-Cook four ripe toma oes --^1^: .*;".='^,^ °"^ '^f^^X Tul of baking soda, one quart of sweet milk, ""« third o a c"P «f b""^"-^ three soda biscuits, salt and pepper to taste. (Break the bibcuits quite ""^^OTAXolr-Ma^h potatoes and season as for taWe, beating with a large fork unTcreamy. Use rich milk, to which add cream or a little Ss^ sris .'txrs 5™rj"f ::rf JS,£SS, 20. Salads. Potato SALAD-l]oil «ix large potatoes. \\'hen cold place in chop- ping. bowl with one large onion, season with salt and pepper and choD fine JjRK-^siNG— Iwo tiu;g>; one tablespoon of butter, one teaspoon of surd, one cup flour, one cup of brown sugar, one ounce of turmeric powder, Boil altogether and pour gver about Uv r gallons of pickles. —Mrs. A. D. Brown. ^ Catsup— Forty tomatoes, eight onions, three green peppers, seven tablespoons salt, six cups vinegar, sixteen tablespoons sugar, two table- spoons mustard, two teaspoons ginger, two teaspoons cloves, two whole nutmegs, two teaspoons cinnamon. .Boil tomatoes, onions, green peDpers until hne, then strain through a sieve and add vinegar and spices, ' Boil tour hours and bottle for use.— Mrs. Ford. Spiced Fruit— For two gallons take one pint of vinegar, eight pounds of sugar, one tablespoonful of .salt, one tablespoon of cayenne pepper, two tablespoons cloves, two tablespoons cinnamon, ten pounds of fruit. Boil all together until quite thick.— Miss Sherwood-. ' -Mustard PiCKLES-^One and a half gallons of best vinegar, oni- ounce of allspice, one ounce^of chillis, one ounce of black peppen two ounces of turmeric powder, one pound of best mustard, one pound of salt. Mix the mustard and turmeric powder, smooth in a little cold vmeiiar Mix everything together and boil fifteen minutes. Put in a jar to cooi then add cucumber, cauliflower, onion, etc.— Mrs. J. Davis. Tomato Sauce— One gallon green tomatoes chooped fine, one cab- bage chopped fine, ten onions, one teacup salt. Mix^nd let stand half an hour, drain and put into kettle with four green peppers, two pounds brown sugar, half an ounce of turmeric powder, half an ounce of celery seed. Cover with vinegar and boil one hour.— Mrs. VV. O. Franki in i Ur ; :^7t':} Cmu SAUCE-Take twenty-four large ripe tomaloes, four white onions three green peppers, four tablespoons of salt, one of cinnamon, half a tablespoonful of ground cloves and allspice mixed, a teacupful of sugar with a pint and a half of vinegar; peel the tomatoes and onions; ehop hne; add the vinegar spices, salt and sugar; put into a preservinir ket le; set over the fire and let boil slowly for three hours. Bottle and seal Excellent and much less trouble than the strained tomato catchup — Mrs. Galloway. ^ Green Tomato SAUCE—Sliee one peck of green tomatoes into a jar ; sprinkle a little salt over each layer; let them stand twenty-tour hours, draii^ off the hquor ana put the tomatoes into a kettle with a teaspoonful of each of the following spices • ground ginger, allspice, cloves, mace, cinnamon, a teacupful of scraped horse-radish, three large red peppers, three onions' a cuptul of brown sugar. Coverall with vinegar; b(ni slowly for three hours.— Mrs. Cox. -^ India Sauce— Twelve large tomatoes, twelve sour apples, sevens onions, one pound raisins, two pounds brown su^ar, one small cup of salt ""Ta r^lP^PP^'*' fo"^ q"a»"ts vinegar. All to boil one hour, then strain and add half a pound of mustard and two ounces of ginger. Boil one hour and bottle. —Mrs. Franklin. Tomato Loy— Southern REciPiE—Takea bushel cf ripe tomatoesr cut them in slices and skin; sprinkle the bottom of a tub with salt- put in a lawyer of tomatoes; cover with salt; add more tomatoes and salt until all are m the tub. Cover the top with a thick layer of "-Jiced onions- let stand three days; turn into a large kettle, set over the fire and let boil slowly for eight hours; stir occasionally to prevent sticking. Take from, the fire and stand aside over night. In the morning strain and press^ through a wire sieve; add four pods of red pepper, chopped fine- an ounce of ground cloves, and two ounces each of allspice and black pepper. Return to the kettle; set over a slow fire and let boil until very thick and smooth. When cool put in small jars and seal 23- Pickled Onions — Peel small onions, soak them two days in strong brine, changing brine once, scald them in milk and water without cooking, rinse in hot water and soak for one day in weak vinegar, in which is dis- solved a very small piece of alum, scald strong vinegar with whole black pepper and some pieces of red pepper, pour over onions and bottle for use Dp:ucious Chow Chow— One large head of red cabbage, one large cauliflower, two quarts each of very small string beans, green tomatoes, cucumbers and silver-skin onions. Cut the cabbage into puarters remove the core, then shave in very thin sliceSj break the cauliflowers into flowerets; leave all the other vegetables, whole, peeling the onions and stringi'^g the beans. Mix altogether thoroughly and add one pint of salt. Let them stand over night ; in the morning mix well in cold water and drain. Add one ounce of white mustard seed, one ounce of celery seed ond one of small ground mustard. Cover well with vinegar and boil twenty minutes, While cooling the mixture, mix one tablespoonful of turmerick with a quarter of a pound of granulated sugar, and stir thoroughly into t|i^ pickles. Bottle and s(,\i.l,—F. B. Wines. Grape Juice— Pick over and wash your grapes, Concords are said to be preferable. Put them in your porcelain kettle with just enough water to prevent sticking; when the skins crack, remove from the fire, strain through a jelly bag and press out all the juice. Add nearly half as much sugar as juice and return to the kettle. When the sugar is all dissolved and the juice boiling, pour into cans and seal as you would fruit. When opened, this can be diluted with water to suit the taste and will keep perfectly sweet for several days in a cool place. For mediciual and ^4* MoRsT"'" •"""P"'"'" "''^ '' *'"^""""' ""'^ ^"^"y P'^P^^-l- - Mrs. Raspberry Vinegar— Bruise one quart berries in an earthen basin pour over them one pint good vinegar, cover closely, let stand three days and s .r daily. Strain through a flannel bag but do not Dre« ft nv one pmt of liquid put one ?ound of white^ga, boil ten^^'^'LeS and skim If necessary. When cold, bottle—Mss. A, D. Brown ) / r For Cleaning Silverware. One part of rouge, lo parts of amontiia, 3 parts of whitenine ? narf. of water Mix well and apply with cloth'or brush, rub? tSd ?he^ le( dry, then brush the article clean. Shake bottle before udng. ^ WHEN YOU ARE IN NEED Of CHEAP AND GOOD oQoQoQqQo \ . Grookevy, glassware, Lamps, . Fancy China of all descpiption •Call t>N John Jackson, and he will show you SOMCTHINQ A3 NICE AND CHEAP AS IS TO BE FOUND IN THE COUNTY. - ALSO A FULL LINE OF GROCERIES OF EVERY DESCRIPTION. Fresh, always IN STOCK —5 JOHN "Opposite Soott Hous« ^ o o • JteKSON Iieamingrton. H THE RtQHT PLACE TO QET <^ Stoues We keep a very large and well assorted stock in this line nnd at the lowest prices If you require to buy Holiday or Wedding Presents do not fail ^o see our stock of SilveTware, Cutlery and Lamps, and get our prices. In General Shelf Goods, BuUders-Hardware.kints. and' Oils, Mecbanids' Tools, Gu- and A..mum. tlon, etc., we cany a complete stock, and at n^ht prices. Call and see goods and get prices. THE CENTRAL HARDWARE, ERIE STREET. ORES, l!^m brace and dom i'ries'.Iey are recog the work sale for I 1-ining.s a :s OF EVERY ningrton. I || E. J. Batehelor's Store I J 3 and 5 Talbot St., Lieamington. f 9 U' ith our command of the leadin^^ ^^ ^ f g fashion centres every season we gather -tfS^^.^^ • U' ith our command of the leadin,^ fashion centres every season we gather together the g )od things not easily loun:l else where. ssorted lowest • • • r stock I^oods, rimuniv ; goods DRESS Q30CS DEPARTMENT. Embraces a choice selection of foreign and domestic Dre^ss Novelties. Also Ines-.Iey's Black Dress labrics, which are recognized to be the best makes in the world, and we have the exclusive sale for Leamington. 'J'rimmings and 'minings another specialty. ' , I I MILLINERY DEPARTMENT. Mi.'hnery in general is so tempting that it is a great strain to put off the buying doubly so after you've 'seen our display of high class ^ goods. The latest ideas our S great specialty. i I I I "( GO TO— <^, Parnairs ^ " .f.LEAMINGTON... ^(p (^kh^ T(§^ (^Highest Price... ^^Bm^r$^^^ ■ (©) ^^^ Sutter ____lL_ ^ an6 Eggs- riour, Br-an, Sborta, Feed and Grain of all Rinds Bought and Sold. In this little book, you will learn how to cook. ALSO THAT- flcKay's -^ -^ -^^ IS THE PLACE TO BUY -i- -^ ^- Clothing ^K^lfTTW/ The .«: -l