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Les diagrammes suivants illustrent la mdthode. 1 MICROCOPY RESOLUTION TEST CHART lANSI and ISO TEST CHART No 2 1.0 I.I 1.25 |50 "^ 2.5 112.2 ir" li 2.0 1.8 1.4 1.6 A -APPLIED \M/\CE Moir. Streel MfA v.-rl. M60g USA Sharpens l}\<2 Qppctifs?, T^orms Jl^w Rich f31^C)d, fQahesweah K'srtjes Strong. (2 awker's m u ¥ i^ Tonic tli» f teal liirlfiorator for Xeives, brain, Htomii<;ti u:ul Rl«.Ki. Hoia by all Druggist** uiid u-aierK. 00 Cents a Bottle. Manufacturod OHly by THE HAWKER MEDICINE COMPANY, Ltd. Saint Sohn. N- S. H. W. BAXTER & CO. TKA 13L.BN1JBRS •«%u »uU ^ou lu Teft«. \V« carry ft full lliu- of Blending Teas and can give yox liny tleriir, OUR JAVA & MOCHA COFFEES lake tlic lead lur Flavnr en TKA AND COFn^B:K i TOUSb:, 120 PQill Sliv^et, St. Solin, }l. S. WljmlB N'^^rJy a]] the Princi cipa] Grocers] •in th( m^mme fzret'inces. 3f pou are TE^ Reall -and want y Del icious Drink -tr.v- UNION BLEND We guarantee it to p] ease you. Geo. S. Deforest & Sons, Smporfcrs, SAINT JOHN • - N. B. THE COOK BOOK ^.c Gollection of V aluable r^eceipts. We may live without |)oetry, music and art ; We may live without conscience and live without heart ; We may live wiihout friends ; we may live without hooks ; But civilized man cannot live without cooks. — BULVVF.R. Hillsborough, N. B., Albert Star Publishino Co., 1895. 1 LtU;iuni ii'L FRLDERICTON, riB. (t il CONTENTS. fl Bread, No. '. ^'-^^^ '> " 2, " White " " Bn>\vn " 1 ' " Mrs.C.J.O's. " " Boston " " (Iraham " C.iiU'cr " 2f) Biscuits, Graham Page 1 1 " Cream " '4 " Cream ot'Tartar " 17 Cakt's, t'tf. Mut^fins, Corn I'age 13 Flour " Rice '' Sponge for Rice. " and Rolls " 1 1 Rolls, Parker House ... " 13 Buns, English Plum. . . " U " Good Spanish .... " 23 Cake, Fruit, Mrs. H. S's.. " 17 " No. 1, " ■^) " 3^ " " Sponge " 18 do. Jelly " " Silver, No. i " "2, " » Gold " 19 " No. I, " "2, " " Good White " " Rich Spice " " Raised " Tumbler " White Cup " 'o " Cocoanut 23 20 2-i Cake, Snow {'lake . ... Page 20 " Christmas No. i. " -! " " 2. " •' Mother'- Pound. . " ^2 '■ Currai;t . " Tea ;; •' Surprise " Delicious " Marhle •' Sponge " Spider Corn Drops Cocoanut Hermits, (iood Cookies, No, i, "2 " White ... " Drop ■ Doughnuts, Dehghtful.^ " My Grandmother's Snaps, (iinger Frosting, White Milk " CMiocolate .... IMt's, «'tc. Pies, Baltimore Cream, . Page 28 " Oeam " Femon " Sciuash " Apple Pudding, Ministers " Delightful " Judge Ferris's.. " Rice Batter " ( iuess " Suet " Cottage " Cooperstovvn. . '' Bread and Apple " Peach " Cream Tapioca " Grange 26 28 u u u 29 30 Puffs, (iermain I'age 32 Paste, Puff " 33 Preserves, Jellies and Pickles. Soume, Custard Page 33 Canned Peaches ' 34 " Pears " Plums '■ 35 Preserved I'eaches " Pears Plums ' 3^1 Jelly, Crab Apple Marmalade, Oiange Apple " 37 Pickles, Crab Apples.. . '| 3« " Sweet orChow Chow " Mixed Pear " 3^ " Russian Bear . . Meats, Soups, etc. To Boil a Ham Page 42 Beefsteak, Broiled " 4° Beef Stew, '\ 39 " Pressed " 40 Hash I " Ham RoastTurkey or Chicken '^'^ 41 " (ioose Codfish Balls 'I " Sait Codfish Hash Page 41 Shad, Broiled " Baked ]| 43 Soup, Potato ^'' " Corn •' Tomato " P.ean " 44 " Vermicelli Eggs, Baked Miscellaneous. Cream, Vanilla Ice ... . Page 45 " Lemon. " " range " Fruit ' " Chocolate " " Peach Bisque Sherbet, Lemon '' 4o " Pineapple " Apple Ice, Citron |' 47 Vinegar, Raspb'y No. i, " u >' " 2, " " Lemon Beer. Farmer's '| " Ciinger Candy, Ice Cream " Cream " Lemon " 4^ " Sugar 'I " Molasses Caramels, Chocolate . . . Drops, Cocoanut Page 4 1 (( '• 43 It U (t iieoiis. ce . . . . Page 45 a u i( (( . . . . . . "46 rj " it '.'.'.... " 47 No. I, " " 2, " (i u u .V.V.'.". " 48 II tt ilate ... " t " I=>I?.EF^GE. /^N PREPARING thi^ little book for the public we have ( given only tried receipt?. The ordinary cook book oT ^-^ three or four bundled page? contain? everybody's way of (hdng everything, and l.ierefore can only be u?ed with air>'. degree of pucces? by the . litiated. Happy the woman wbn previous to leaving her father??' house has" been guided and trained in the household manage- ment and cooking l>y that best of all teachers, a skillful anid careful mother — for iier housekeeping has no errors. l)ut before her who enters into this work untaught and inexperienced there lies a thorny pat! ''"ni whicb she can only emerge by patience and diligence. You may educate your daughter — she may learn m.usrc, painting and elocution —she can syieak two or three languagee and the world will .all ber accomplished, and it is well. H«r probable life work will lie the care of a home and a family, aad what is more ncec^sarv th;ui tb.at she should receive a training! that will lit, bcr for tbis work. Til iiurcb:i-ing bed ;ind table linen when strict economy must be n^ed er,,nonii:/e in quality not quantity. By that we mean, bnvc owuil: to keep l;e i- imd table perfertlx (lean aiM pleiily of towcl^ t-r 'loth kiteliiM. and b.-droom-. No matter how ('oai-e th.' !ab!erl-ti,. if it i- iii-iv imue,! ;,nd witbont spot, tbc plainest di-bes eb.in an 1 n,,,, varked. -pread with regard to oKler and -v^tcm. ami if tbe me;il consist- of bread and butteT only, it i^ to 1.. pr.'i'evred ;o a fa-t thrown wb-rcvev it^iiappem to light .Ml a ^oil.-d cb.tb of the line^t dama-^k. Tray auil rarver'- i-tb-. ami a ' b'tb or large napkin under the rliildren;j. obit".-; aid m keepiiiL;- the laiileelotb clean. For oonnuon toilet sets the little linen doily?, which can be -wxrcliaseil ut tlie dry ^oiods stores, are more durable than numy 3^. the sets in u^e. They can have some pretty design in uut- Ha-f stitcli worked nn tliem or they can be left plain, when SjLled tliey can vi.-it the laundry and return a? good as new. The wise housekeeiicr will [ilau in every way to ligliten her w^xk. She will read tlie capers and ',vill be inibi'iin d mI' :dl tlio fl^aesti.nis of ibc day. Tf -b*- work.- in the evenings it will be foiitting, darning. ''>v -'>u\'- ligbv wurk. which she can .lo while «KQver-ing with'hrr husband and -liibhvn. The Ic^me where Ih-i faniily ^^end their evenings in reading, music, iiniocent •!jja:i,.- and ub>as;-.nt i-.mvcv.-atinn is tlie i'ieal Imme. ^Vc -cu.i ibi- ii."d-: out nu b •. mi-^iml ,.1' belpt'ulne-^s. lu:>p- ; paa-es may a-si-^t the mten puzzled housekeeper, ia..l that, every hmac wlmre it iinds a place may welcome its ••^ij 'jest ions. which can be )le than many (lc? liifhteii her iiitd lit' all tliG ings it will bo p ciin (bi while 1' houic where u-ir. iniHx-(>nt le. .pfulne-s. ho}i- l linii.sekooper, V welcome its fit DOMESTIC JJ The Star that leads them all. ■j, -no^t won.liMf.U Sewin- Maohi.v oi ihe .V-'o. nwanU .1 a IM PI.oM A ; U AVorlu's ■■(iliiiiiliiii Kxpo-ition at Clnrat;.!. Two Machines in One- Chain Stitch, Look Stitch. iTANDARD SEWING MAGHINE. PIANOS AND THOMAS ORGANS. \ TM»M OMA on i:.Ms E. CRAWFORD, Charlotte Street, St. John, N. B. M AG NET: OOAP y BEST FOR ALL houIhoTd purposes Scu.l TWKXTY-TWn NVllArrKUS md get oiir n\ our iMautiful KiiL'rav- iiigs li'^'*' '''^"11 advirtisiug. 3. T. £OGa}J. Manufacturer, 20 OEKMAIN STREET. - - - - ST. JOHN.N.b* 8 Fleischmann & Co.'s COMPRESSED YEAST WiU Make The Lightest .-^ And Sweetest Bread. The best Cooks everywhere use these Recipes. Pre- serve and test them they are reliable. REMEMBER.— There is no article of food of greuter iniport- atu'c ti) liealth thiin good bread ; therefore, make it as per- fect as you can by observing the following directions: Use as little flour as possible in kneadinf< ; knead dough until it is as elastic as rubber; do not stop while kneading— dough that lias rested will not make good bread. Use the best Hour— it is the cheapest. Milk should be scalded, and then allowed to cool to blood heat. Dissolve a piece in a Tea-Cup of miik-warm water, and then use tlie same as any other yeast. Fleisclm-Lann tSu Co.'.s unrivaled Com23i*es- se<-l Yea^t will make the lightest and SAveetest bread and buckwheat c;dves. FACTORY AND DEPOT, 42 King Squax'e, ■■< rv^ KT? r. JOHIS, - l\-. B. :a8t ;t Bread. :ipe8. Pre- ble. 'enter iniport- uike it as per- clireotions: — knead dough stop while t make good Milk should . heat. 1 water, and ast. ^ ompres- itest and at cakes. v^. B. BREAD. BKKAl) NO. 1. Il' ill mixing liread on"^ ha* gdod tlnur. good iVesh yea.st, warm water and takes tare to keep the dough at an even tem- perature and liakes carefully. >uecess is .^ure. Tn localities where they 1>een .-naked t'or tiftecn minutes a half cake of Flei^^ciiman's Yeast. Add Hour enough \<< mi.\ u|i hard. When light knead over and put into well greased pans to raise again. Make the hiaves -o that they come alxnit two-thirds up in the pan. ^Vhen tliey reach the top of the pan hake at once. wniTK I!i;k.m>. i ft.kischman > for or, ;n thk Moft.vi.No. liissojve thoriMiudily one cake of ('iiiiipr''--i'd ^'east in a ([Uart <<\' lukewarm water and stir in -ifted thuir till the mixture is a little thicker than p'riddle cake liatter. Set in a warm phice. iVee frnm ilraft. until it raise,, and licgins to go back. The spiui^c i- tlieii rom]i!ete. Add tu the sponge 1 ])int of hdlios etc., find i'ci|uii'i'- I'arcl'nl tin'iitiht and '^inle »» — Biiiton. 1 f. .n,l tl. an a Oil and t. aldo >. ilir^lios etc.. ic •• cflVi-t " of ' i>uri>osori is the ju(l,irim'iit f tiio drapery lining which tiivc tlio iine It have spent lies of Irish, th the use of Iter of threads liavo in l>einf^ xlers for hirge ;ive assurance in napery we ty. We have irry exclusive lys, Napkins, inen Damask line of towels [g occasions a iluiisc Fui'llisllillgS. l;i;()\V\ HUKAP. Throe (Ui ifnN lit' natnioal \'<>v Y\> liLO. twii rupful- of forn- na'al \ Mir lidiio. thro<'-i| uartiM's ot a ( Miiful lit nio!a--e- mi' aixti teasp'ionful ofsoda'iiol lioajiing i. 'li-^ half cupful of suga r. one cuiilul ot yea dvod in hot water, a go*:^ 4. one taliU'Spoonful d. hntti'V Add molasses, su-jar. da and 1. utter to the wuna V orn loe and wlien ''uol ii.i>". \^'ell. Mi;-. .1 . 11- MA p.KoWN I'.KKAIi. l! (|Uavts of '^lahani lioiiv. 1 pui cuuiu! nedas-e-^. "J taldr-;-- . ; t of hut water. 1 pint mi lie I -I. 1 teasp .nful l.akiii}?- sixhi. am Pour into \v I a littl f .-a t. Mix witii a spoon v ■11 nil t'li iiai\ (•pan- a nd leave to rai KUV THOUOIOUI-X. s(> fir nine hoius:. 150- 111 N lUioWN BHF.AD. 1 cupful of eornmea cui fill (if rve tlour. 1 cupful m lliiur. 1 cupful of -^wc. soda. ' rUpful iif iiiolasse jind a half hmirs. t milk and 1 of smii 1 tca-i •nful «^ 1 teaspot.nfi .1 of salt. Steam thrw Take -U euiifu (MiAHAM r.UKAl). 1- of warm \va!i';. ' < ■untui 11 'Dviiwn sugnt l-deis(diman" Y,a-t Cake, 1 the water with gratia m Hour to a thi' iiiful- ot sa hatter. a< it. Tliickiflt: Id sugar, sate an \ veast. and stir in n>ore flour till it is (juite thick. In the morning add a small teaspoon to make the l)atter thick as can ful of so. la and flour, enou^ 1)0 stirred with a spoon, putil 11. pan s to raise again. Bake in an even o ven, not too hotatf first. Keep warm while raising an d smooth the top with a knifr (Upped in water. BISCUITS, ETC. (iHMlAM Hi-eirr. ?, rupful- of graham flour. 1 ••upful of wheat flour, i t.ilde-ponntuls iif hrown sn-ar. -i t.-asi-oonfuls of -Royal P.^it iug l',.wdei.- -tahh-pooniul- of melted hutter. i >alt AMI IJOI.I.S. 1,.fa euplul of hutter. 4 inpn.U uf Hour. 2 teaspoonfiib ,»f .uii-ar 1 teaspoonfuls of •• Royal Uaking Powder. ' water «r^ milk to mix. Bake in a .purk oven fir twenty minutes. -■^HYGEIAN WAISTS- Suitaljle for all Ages. Are uiii-\ ■Iiiil ill th"Mr •■Ii'i.'aii'" m style, cfnir.VivI n. :it, sujuriorily nf iiintiTKil a .il workmar.-ii.]!. TIIKV AKl, : .111; iN Tlii-: luM. 'WiN'i sIZK-i a:>I) STVI.KS: stylo -JJ-.'. MI.sm;'.-" 7 lo lii.voars. Ti'.e.v avo fiiniisht il with a'liu^table shoulil t nlthy i'on)|)ro.-sioii lit thi' vita! parts r-xislint; to ri'strict. thi' ',itiaoeil by t!ie lie^t iii'ilica! autlu.rities !hrou;:liout the Jiomin h\,-i- S:il.> 1.V on-hole«, injurj' It) ■ t; no ii!i- ■ ilolll ot <{.■ s whfi uuie and alis(»- , and are ion. will!a:i cowling Sl CO., DvnoisrcTonsr, - - - - isr. : ■i,tiM^u- Jtui • j-rm mauttrnrumti Mwumn If you want Prescriptions carefully and honestly dispensed call at J. A, BEATTY'S Drug Store, •% ISTS iorit V of iiin;f'i'!;il S ANil STYLKS lu-'il-t'iljeil button-h(i!e«, L-s.«.'iry withoiU iiijurv to I'll" )il' '-t rciliu-l ; 1.' ' 'i!i- tlii' lit mi)-l ii-( liiiiii ot , an - wb.o ei'fi-tiipss (if Mt;uri' and adinii'fil. tiu-y aii' aliso- liav(< iio iM|ual. anil iire iioiit tlir Jioiniiuoii. Sl CO., - IsT. B. •are fully and rv 13 PARKKK HdlSE ROLLS. 2 quarts of flour. 1 large tahlespoonful of lard or huttfr: make a hole in the centre of the flour. intr> which turn a mix- ture of 1 pint of col,l-boile,l milk, i a rake of ronq-re.^e.l yetist, ai.ssolved in ^ a cup of warm water. } of a cui* of sugar 3TU.1 a little >alt : stir until you have enough flour in to make a thin ^pon-o. Let it raise over night an lU.AIij's !!i( K Ml IILNS. ''";' ^ ' 'M'i"i "' ncc. wnile h'^t put in a cup of -hortoning. Whcii til,. -|,,,M,,ninir ]- ,.i,ited add 1 tabl.-p.Muiful uf su-a^ ^:>lt. and 1 (,uart .n milk , -t;r m -,„hc ilnu,-. then ^lam-e ; uvxl ■ ^''"'1 "■''' "'■ -"''•' 'ii--'lved m a little warm water, add """■'■ tb.ur. an.l wl„.u std! cn.mgh set tn niise. ft ^l.mild he as .-till' as a tiiick ctd^e hatter. s!>o\(,i; ].;,n lilCK MIFFI.NS. ■ i' ' ■'' "i:.\3,i w:ut winin water aiHi ^ a lieiseh- man's Yeast f^ ikc i|is~idve in a ■: cupful of warm water. 14 Mil-. I. .1. nsM,\.\'> K.\i;i,i~ii riiM r,rN>. Mix j i(;i>|i"Hulul of -!ilt witli ;'. iMuiiul- m}' tlduf. Puihinfw tlii? 'i nf ii immiik! nf frosli liuttcr. |>ut tlif iiiixtuvc into a 1m. wi juhI iii;ik< II li'ilc ill the iciitrc. turn in 1 <i' yoast. mix in onnUL^li tl|,nlar. t i;k.\m nH'iut ti'ii iilf\~ri;ii( t'. ir tlu li' Imttcv. 2 tfa- niixiil with tlu intu the tiiiur. a 11 at ,J(.)NES'S. tati0nei[^ nil Fancy "iixuls. fciilT, MONCTON. Gentlemen's Furnishings, Ladies' and Chi ldren's Hosiery. Choice Family Groceries, Pure and Fresh, at ARCHIBAUD ST^^V^a Opposite Baptist Church, Hillsboro', N. B. i '"*: Chcnu. tl Division, Depart juait of Agriculture^ Washington, D. C The United States Official Investigation of Baking Powders, made under authority of Congress, shows the Royal Baking Powder to be a cream of tartar baking powder of the highest quality, superior to all others in strength, leavening puwer, and general usefulness. {Bulletin I J, Ag'l Dep't, p. 599.) Department Inland Revenue, Canada. The Canadian Official Tests, recently made, commend the Royal Baking Powder as of highest excellence, and show it to be highest of all in leavening strength. {Bulletin iQ, p. !-^^ I,, land Rev. Dep.) IT O: WATCHES,,.^.*,. g I DIAMONDS, 6 ^^ JEWRI.KY, g ^ ^ SILVERWARE. H ^ ^ All Uu' latest IsT O -V E Xj T X E S . Our Stock is complote and up to date. FERGUSON & PAGE, 43 KING {STREET, ST« .>OHN, X. B. CREAM OF TARTAR BI.SCriTS. 1 (luart of Hour, 2 teaspoonfuls of soda, 4 of ( -earn of tartar and a little salt sifted together. Rul) into this ii ixture i of a cupful of butter or other shortening; add water <■ «weet milk enough to mix up, knead a.* little as possil)le, roll lut and bake (piickly. CAKES. TRIIT CAKE. — MRS. HOWARD SC()TT"s. 4 eggs. 1 cujiful I if butter. 2 pound.x of rai.-in>. 2 j-ound.-^ of currant^. 1 cujilYil of mola.'i.^e^. 1 cuiif'ul "i' Itrnwn sul r. 1 cup- ful '>\' milk. 1 toas]i(i(inful of ssdda. spico tn ta-tc. and 'vm. FIMIT CAKE NO. 1. 1 iiipt'ul dt' iiinla?-.-(v. 2 cupful> cif lirciwn sugar. ] cupfuls nf liuttc!'. 1 cupful .-I' milk. 1 tc'aspoDuful of .-nda. 2 p vrnds of rai-iii-. 2 liounds (if currants, i pimml nf citi-tiu. o csrii- cup- fuls of llour, 1 cupful ol preserves aiiil spiee to taste. 18 FRTTT CAKE NO. 2. \ \u,\u^■^ nt' liuttrr crcaincd. i pnuiKl <>f l.n>\vn sn<\ citnin. 1 pnund Ifiimn ]ioel. i of a itound "f (iraiiLic jK't'l, l! tcaspiHUiruls of duvi's. 1 nf cinnainon, 1 each of mail'. i'~-ciicc of li'iiHiO. alniDiul^. vanilla, iicacli and Mund "f ni'auLic and Icnion peel. 1 dc-;,-ci1>poiudul of soda (ov ■! tcasixMinfuls) luacc. rlovo. cdiiKunun. allspice, nntniojr?^. 4 of a jiound "( luitter. OiMiKi;. — lUitter. sugar. eoaking I'owder"' sifted in it. Beat the yolks, sugar and the grated rind of a lemon together in a cream; add the whites heaten to a stifT froth, then the flour and yeast powder ]ierl'ectly mixetl. Bake in a lai'ge nu'at pan. When done spread -ivith preserves ur jelly fnnt sweet), and roll from the sides. A napkin rolled around it and piunecl till cool keeps it in shape. >l],VKi; I AKK NO. 1. 2 cupfuls (if white -ugar. ■ cupful of luitter creanu'il with tlie sugar, i tif a cupful oi' sw(>et milk. '■'> teaspomduls of "Royal Rakiuu- Powder" >ifted with 2^ cuptuls uf tlour which has been already sifted once, whites of S eggs. Flavor with lemon or rose. SlIA'KK CAKE NO. 2. 2 cupfuls of tlour, 1 cupful of sugar, i a cupful oi' butter, i a cupful of sweet milk, whites of four eggs, 2 teaspoonfuls of ■'Royal Baking Powder," flavor to taste. 19 lifiiwn snjj;ar. yolks i' rair^ins, 4 pduiulrt lemon pod. 1 of a OS, 4 of oinuaiiion, vanilla, licarh and >ti'ani '■'> hour-, and i\V n --imai', 1 rupt'nl iiuiinl 111' livownt'd in'ant-. J puund o| . 1 di'~-.'it-|ioonfid innannin, alls|iic(\ •tra\vi)en'H's, tlour, i it in s!ui|io, •V cicaniod with the Minnluls iif '• Uoyal our which has Ikhmi V(ir with Iciuou or 11 cujiful of hutter, i, 2 teaspoontuls of r.OI.D CAKE. rU 1 i-upt'n pfuls of tiour, yi 1 of suiiar, •} cupful of huttor, ] cupful CAKK NO. I lit' a cup ful "f hutter licatfU to a cream. 1 cuplul Mf-u-'ar. ri:---^ well I. eaten. 2 ci-pfuls •>( Hour. 2 tca>iH.,,ntul< of Mkim: Puwdev." ': a cupful of svvcct nulk. llavor t.. VOU chi m-c a cui> and a half of currants. ;Ot,n CAKK .NO. ■_'. •J cuptu N iif Ili'Ui'. 1 cu| ilUl n r -u.iiar. z a cupiul ot -wci t m ill-. \ ;, rupful of hutter. volk< of 4 e-'J-s, 2 l.>a^poonfuN of ;nv. kin-- 1 nuder and a c ful of currant^ il vmi wi>li. (,(1110 WnriK CAKK 1 cupful of su^-ar. cun ful of hutter, •' cupful of unlk, ■) ■_' CUli fuls of Hour, 2 teas[)oontn Is of •■ Ixoval Uakini: I'owder an( 1 wdiitos of 4 e^^;.'s, cream hu tter and susjiar together ; adil the milk, sift the hakinjx powder with the Hour, and last stir m the diite- of the eggs Avcll heaten. KI( U Sl'UK CAK K. CmKS, I,. .\. L.) Beat 1 i.ound of hrown sugar and i a pound of hutter to a cream. a( Id 1 teacupful of ni ilk with half a teaspoonful of soi.a ( liss(dved in it, •] a cupful of molasses with another i a tea- ^l)oonfnl of soda in it. 4 cui)lids ol Ihuir. spicc to ta-te. I)real in 4 eiigs without oea ting, then ! pound each of raisins ami currant KAHKl) CAKK. CU pfuls of light lu'cad dough. 2 good cuiiful.- of -ini'ar. i euiiful of hutter, 1 cuptul oi clu taste, mix well together and -^ct to r ed raisins, .. egg- ac-e. ha kc the same a- xplcc to hrcad. 'flMlU.KI! CAKK 1 tumhlerfulof 1. utter. 2 tumhlcrl'ul .1' hrown sugar, 1 tnmh- lerful of molasses. 1 tumMerful of sour cream, 6 tiunhlerfuls of tlour. 2 tumhlorl'uls of raisins anutter to. \/ ^\ V If you are in need ov Parlor, Bedroom, Dining or Kitchen Furniture, Call on or write F. A. JONES, 32 to 38 Dock Street, - - St. John, M, B. tt".; -Oorv Cow Prices Tor Gash- 21 eggs wliites and k. 4 toaspdonfuls I pound of citron FINEST QUALITY SI I, V K li \V A KK, SPKCTACI. l-;« ANn i-:vi: ('. i.A»HKH. Kl. BEZAlSrSOM, -DEALER IN- giir, 1 eui)t'ul of )eaten to a .stiff Ici'," 1 ("OL'oanut i of a cupful of > thicken. Bake- cupfuLs of flour,, 3nful8 of "Royal at the butter to- ^ewn-muiinni . John, M. B. ' AND ' JEWELRY. -i}jBi»aima:ii^. ni* u ■ AND ■ HAM) l\STra>IK\TK, Nos. 258 & 260 Main Street, Monctor?, N. B. NEARLY OPPOSITE MERCHANTS' BANK OF HALIFAX. a creani. gradually add thr suLfMr. then the lemon, and when very light the milk and whites n\ tlie egg:^ hfntrn to a stiff froth, then the flour in which the baking jiowder has been sifted or ell mixed. Bake in sheets in a moderate oven. >\'lieu nearly Id. frost. w ro I'lUn-TM A- CAKK NO. 1. 1 iiound of sugar, butter, citron iind cui'vai iiuiul ot iim; lisins. 1 rs. 1 teaspodnlnl of I • i i 1 i ; u 1 a. the -auie o| ,~alt. -. ■_' pouiuls of I'lant-jel .V. !: (^h o| cavenne and Idaek peppei\ 1 cuiii'ti! "T iei>hi--e-. Diviiletiie Hour in two ]iarts: with one pai'i pul 1 '.'a-po'inrul <<] ( iiinamon. 1 of nut- meg. 1 ot a teaspooiiful of chives, '"■ of a Icaspoonlul of .allspice. Mix the I'ruit with the rest of the llour; cicani the laitter and -ugar. add the eggs which shouhl lie \v(>ll lieateii. dissolve the soda in warm water and .«tir in the molas.ses. >Iix well, hake in pans lined with buttered paper in a moderate oven for 2 hours. This makes two cakes. poun ds of OHRISTM butter, 2i AS CAKK NO. I. pounds of sugar, 1 ])int of water 7. pounds of HouTi 'i teaspoonfuls of soda. MivrilKI! S POrNP ( AKE Tlic ~(m1 1 iKiiiinl <>\ 'uUtrr. I ji'iuiiil 111' -UL;-av. 1 iiounil I'f tLiur. 12 ((.;i-| iit'ul "f -iMl;i. 'J ti'ii-piHiiit'iils of cvcani lit' tartar. Ill i'l' tartar niit^t 1m' (lis>olv*>(l separately, the 1 ami iTca i'l'aiii "i' ta'.lar 'ii j a rup "I water ami the -nda m a littl e les Beat till' vulk- ;i!iil -uuai- tn-'cthfr. the tlnui' ami hiittcr toLretlier, the white- heat -fjKirati Iv \-i a stiff iVntli. When all are well hoaten mix t U' I'lZU'S 111 t'l thr Hour ami I'Utter thorciuti'hlv ; flavor TO taste, ami hi~t aihl -(nhi aiiil (■ii'aiu '>t' tartar. Milk eaii he used it' ]in'!'ei'ri'il. I'.ak" rather i|uickly. ; ri!l;.\.\T (AKi;:-. 1 |iiiu!iil ,ii' 1, utter. 2 ]Miuncl< nf -uuar. ■"> e2'L;>. 1 inmuil i>t' 'Urraut-. 1 'e,ir:et .>i' einuaiieiu, '_' teasiKiuurul- e.t' -oila. 1 t(M- Ih.val - jiooul'ul- tartar. ii>r 1 tea-).ii'nit'uls nf akiim- rk'wder." i 1 eiipiul .if -weet milk, llour to rnl! <.a\. ■KA c'AKK. 1 MUart >>\ -ii'ti'il il(,u)\ 1 i^iut '>!' -wei't milk, hutter the -w- '■ e'ju'-;. .") tea-iiMiiui'ul- "T -Uii'ar. 4 teasiio.mt'uls ot i)| an <'vai l.akuiu- 1 nwiii ake in -mall iiattypaii? -nM'IMSK CAKK. 1 eo-tr. luitter the -ize .>t' an ei;i:. 1 euiirtil nf -uirar. I eunful '>!' milk. 1 f(>a-]i'ii>nt'ui ni I'ul.s of' Hour; tlaviu' tn la-te Roval liakin^- I'owiler." 2 small eu)!- I'f.t.rcrors cakf. ('n[>t'iil of hutter, wash and eream with 2 eupt'uls of sugar. aihl J a eu]iful of waian wati'r. a eUlMI il of milk, then stir in y M^CULLV, ^^ O /) \l. R. C. S., LoXUON. TTyF--, EZar, ISTose, Xiiroat, Corner Main and Westmorland Sts., Moncton. 'ja iiul n\' Hour. I'j ■vcaiu I'f tartar, soparatoly. tlio in a little los~. 1 'Utter tuLTothrr, on all are well rciuolily; tiaveir . Milk ean lie rLi>. 1 jKuniil i>t" uf -(hla. \ tea- uls nf ■• Pvoyal ti) mil i.;it. liutter the >izf trai>nt'ul> i>f pans. ^Uii'a r. 2 luj.l'ul r." 2 small (MI)*- iipt'uls nf sutrar, ilk. then stir in '^-r^ K. rJriroa.t. Moncton. 1 cunlul "!' >it'te'l llnur. \>vv[\k irito the mixture 1 eni;'. add Hour ;Mid ei;-- allernat.ly until '■) e^---s and .". eupt'uls of Hour are used, ;; -lH.niil'ul< ":' --rvoyal liakiui;- P. iwdrr." Flavor tn taste. AI.MA'- MAIM'i.K eAKK. fjtihi I'art.) 1] (unt'n!- uf white suii'ar. !• cuprul of luitter, ^\liilr- o|' inur e'i-'j,>. 2 tea^i'i'iTital- ■•Pvoyal ISakinsj; PnwdtM-,"" \ ru]' "f -wcet milk. ■!■, (Ui- "f linur. (Dark Part.) 1 cupful ..f lirnwn -u--ar. ■' cupful nf m(iia<^e<. ■! cupful of luitter. •■ cup- Uil i>]' SMur milk. 2 teaspi-onfuls of ••Royal Bakino; Powder." 2' cni>ful~ of Hour, yolk- oj' I'mir i-:i^<. 1 teaspoonful (>ai-h oi cinnamon, uutuicu'. allsp.cc and clove-. \i i;-. -1 o'!'t"s -I'l iM.i: I \KK. :') cl;-u-.-, 1 cupful of \\\ ■.!.■ -U',:!!, 2 t c;i-poon ful- of ••Roval P.akim: Powilcv" ■,;■ ] tc p..oiii'ui •>( cream of tartar and I •,.;i,j„H.i!fui "I -oda. :'. Ic;, ii-omn;- ■>'.' I'oiiini: water. Hour to thickcii. i,ool> -I'ANiSlI nr.NN. . \11!<. K. lIlcK-oN.) ; of a cupl'id of I'ulicr. 1' cupful- of l.rown sui;'ar. 1 c-l''^. 1 cupfr,] oi' milk. 2' cnpful- "i \]in's. (;oon. 1 cujiful of hutter. 2 cuiifids of susiar. 1 eujiful of chopped raisins. :] eu'^s. 1 teaspoonj'ul each ot' soda, allspice, cloves and cinnamon. 1 nutnuL!- and lloui' to roll \-ki!V ^oKT. -IMDKl; col!N CAl'IK. 'l of a eu)»ful of eornmeal. till th(^ cup u)' with Hour, 1 tahlespoonful of -^u-ar. 1 a teaspoonful of salt, j n toaspoon- fv\! of .soda. 1 o;r,ir. -i a eu]' of sour milk Mix all the dry ingredients too-ethor and sift throe times, hoat the egg light, add tlic- half euii of sour milk ami half of the oni> of sweet ,,,iH.; f],p,^ hp.,t in the o'JiX. Put 1 tabloPi»nnnful of hutter H. A. McKeown. A. F». Barnhlll. K. H. ChfipiTian, McKEOWX; BA^NHJIJ.. K^n-juawmnrrv ■ t * \ri. i i^vi »t i : uji'r u. di CHAPMAN, vSAiXT Toiix, X. B. Cor. I'riiicfWM ;iiilul of butter, '2 etrfj;s, i cupful of iik. 2 teas))oonfuls of " II ■ al liakin^- Powder,"' or 1 teaspoon- )nful of soda; flour to roll ful of cream oi' tartar ani 'j tca-'p MifT. !■( ; ii> NO. 2. 1 cupl'u! '<( bnllcr. 1 i 'ilu! of brown snu'iir. 1 teaspoonful of -.>da. :! c;_;-2's. Hour ciuni'. to roll nut thin. wii ; iiHiKiKs. 1 cupful of butler. 2 ijifuls of sujxar, 1 cupful of milk, 4 ofTfis. 2 tablespoonfuls of uaway seeds, add Hour to roll and cut out. I) .i!> COOKIES. 2 eui)fuls of sugar, 1 c'iim'uI of milk, i cupful of butter, I of a r-uri'ul c-f Hour, '2 teasp -Mfulf< of "Royal Hnking Powder," 2 oggp. R. CHfipmari, < DWAKD pORBES MAIX ST , - = - MONC roN, X. H. F^tiicy l~)ry Goods, P^'iiie Cliiiin niii M'j; done. jA-LDl3iO,,N SbCSK, MiAinsrsT,, - - - - ^.'lOJS'c.i'oisr, IT- 3. BcsitwKBmi-n-TrvB-JKTair »iT\jiirtti»c«Mii 1 tt'ilHpiHlut'ul Ml!.-. llwWAl; irr i.MV! r-. 1 L:l;|1rii uiitlliri; 1 1. ;'.v_ i . Avui'V. int "!' -i-j-iir, 1 a'ii'l. -ii.H.iil'ul ■>!' luiltiT. I'.i-at uji -1 i"^ ii'i a iiiiit cuj' ainl iill it up witii ~\vri't milk, mix ami i. ( . .1. OSMAN. Tn tilt' nioriuiiL!; !>i)il 1 quart of milk and wIhmi Inkrwanu make a sjiongc with 1 rupt'u.l ui' yeast. \\'li('n li;;lit aild _'l <'Uii- I'uls n|' ~u2'ar. licaj'iuu- cuplul- nl' ^hortcninu-. ' lijill' lanl am! half liuttiT 1 .-tirrrd in ihnrmiL:!]] v. 4 (._,-,v, v,'( II i.cati'i. 1 I.';|-ptHiuful ■inuaun'ii m' ■a\'.\ '•iiliM.-leiirV then if III t r:l',-c Mllfd lii'illt, Ihcil th!i-k(Ml tl) ■r\- li'.'iii, \(l'l -(Ilia ■ l-il, ( , i •1.1 1 ii 1 1 ■ in l;iiM. ' >!!(' rrd-in ni'iki-- liiisi' i ra! ! M; '■hildi -h ima-jinaiii'i,. a nil ! ]■ V I'liuhnut i! ;ii tiic 1 iMipml I I'!! 1 >: ii ! - tii mi i;,'i--(' (h ■uplui. mmc 111' :• ~ '■ Liiii.Ljrr. I'md aiiu wlicii md Mi- .i| •muiuh ill mr 'm full nut. ,;:fc ' Mlts. Ml' .iM.KH iu:i;aii 1 ciij.t'ul "f ninhi-^-i' cm ,lnl ot' liul;i- > 111 th: -t'.vc anil iv till it t'naiii- i:\ am 1 il,i- l.rat.'i: i'i2'. •r'i'v. -j taste. wa.tcT ami ;l"Ui. l>aKi "i uifklv in a -liail"vv pan. flit i;i square WIIITK KK'i-riM' 1 cuprnl «i! -raiui 'I the stiivc ani ■white ot' an <• late.l ^u-ar. ^ niplul nf watrr, IMaee ..u I hoil till it thv.-a.ls frniii tla' si.o.ai. Hav- tin; turn the di^li uii-siile-down lieaten till voii ean ■witleiiit siiillinij; it. an( 1 hoat the n.elteil su^ar into it. Flavor tt tast. lieat till stitT enmtt ". to )iut on the cake. It' you choo.-r. \ ' n: 1 an heat the sucar till :-tin and oniU the •■ ■^tai; witii twi MII.K Kiai.-Tl.Ni;. ti'asiHHint'uls ot' niiiU and ~tir into it i>ul ven/.iMl IS noi 1 ■.niL^ii. auil Will 11 it i^ -titT .'nou^'h to o-o ..n the eak<'. if tle'n; d milk. Flavor w-fii '-•moi,. mor. ~\\\x^\v ai V. V. V -Ov..- iS -^> YOU iii!U->- a» I llf ill i 'l';|iiam Croiiiiv 111 M.nN'F.i,'.-- ' '■ ■'■ ■■",'" \ ;. 1, -I- -■!:!. - ■""' 'i~''''''' for Sale at the Di^ug Stores. PRJCE 26 ::^:S"*<7 I uii--i(lc-A St. John, N. B Silverware Cas ters. PixKle Dishes, [[■■■■■■■■lllll ■■[■■IIIIIIMIIWIIW — IBWinllM- Butter Dishes, Tea Sets, Cake Baskets. Napkin Rings, Waiters. fceny Dishe s. Knives. Forks, m'WVt t a nt rrtPMWVff Spoons, etc. Tk\ OUR SILVER POLiSH. BEST IN THE WORLD. 2Sc BOX. ... LOW F-^HICES ..... L. L. SHARPE. 42 DOCK STOEETi 192 UnToN street, v:- c-r inuM M R O 5 . \J \^' J 28 < Iinn.i.ATK rKi'-TINii. ";i i- often iisi'il iiHtcnd nf ciio,-.)] l>"so^. It i- ito t'lir ti'iistiiiL'' pur- li'— ox)>oiisiv.\ Mini very niiicli Ic- t <'lii.(()Iatr. a- it !- alfcailv y r'Mililc than til rati r>i>il 1 rilpt'nl of - uira.' i!i ;;. a cuiiful wator witli 2 t !^l»M)iir„].. ,,f ,.,„uM .li-nlv..l in it. till it t\nr:uU fn.i,, tl >■:)- Flavor wit) iisoil. dissolve ti 1 vaiHlla aii.l l-.Mt ti!! tlii.k. Tf iMilvciizcl ir >]ii i( II, •U''ar 1- "■ '"(..a m a little warm watef and stir i vovnoil suirar till it i- tliiek enoudi to ,,„vad o,, tlieeak with vanilla. n ].ui- FlavoT PIES, ETC. \I TlM.u :i AM rii: 1 nil Sjionlirnj Wet (• WJlite a lllOll.l; •!, ,,-i ■uliiV,! ,'i' -i!ii-af. 1 tah wliit milk add -ait and ~ni :.- \' \vi I'll:. mi;-. KlLl'l'M. - tai.h -iHiuniul.- of melte.l hmter. 1 .•uptul of -nu-ai. iieaten --ejiaiatelv. c, r.aiile-i • > eu;!.- Koval IJakinu I 'ooiitul- ..t' milk. 2 t ii.l.lN.;. — t'uls of th tiavor to ta-1 owder. lioiii' to make a tidn hat e-'U-. Well heaten. 2 elljiful of siU eas] ntul- ter. ar. •) tea-]ioun- "i'- nearly 1 pint of milk. C.M.k till .luite thick and I.K.MON piK. rOKI,ieioi> i ;5 lemoiH. i; eo:u-,. 2 eui-fuls of su-rar. a pioeo of huttor the ■izo o| a walnnt. 1 t; a douhle 1 le-^poi.ntiil ot water. Cook this mi.xtur e m ol!(M. leaviDL!- out tl le whites <>]' th <'0()k the ]ia--ii' Dull; liii 1I.>1<-1. si. .r<.hii. >;. 11.. M: I l.icl u ril 1 ■!• i>l jHUJVljAJM JH/clR GOODS, TOUPEE, FRONTS, SWlTGHt,;., uAN.GS, &G., &G. '. •> I'liLl'.-. nlit'ui^ ..; ■/, liiek and utter tlie ixturc in ' the ti'ji. hi to |.i,'l<: liiiM-h ..[ • i' liirlti-,1 iM) thiiO, vat«- nut- v'.'ji I'A'. ^1' in -mall iiicco- and nifjj; ti> ta-ti-: cut •: i.ra-i .M.nful and liak(- in a iiuil'uls (if \\'>i\v. -i cuiiful III' luittri' ih-rful ot warm mashed |)otiitoc-. .' liiiiii'ii'i'V,'. of thmrand a small ]^\i■i■^^ nf l.utlor; wiicit ....:1 stii' in '■', lii'atrii .•■_;i- : iiako j an hour. To hr calon with SUliMV :>.':<] 'l' ;;';. <'V a ,-"\Vi-tt -nUci-. 1 1m. X ,■!' -.Infill, - Ml'., !;:■■-. J 1. man-'-. '^ U'j:-. - lennm.- and lU wainiii-. I)i--Miv,. \]„- i:v';iri/ ,i: a ' pMit ><'' oold waloi-., Ilicn ;idd - M ■ ' ':i_ - ''i - i iM' i nil '■ "i 11 If - han.in- and 2 cupini- ■"■ u::;i.n, 'o'd -M-:'". -iraiii. h't il -land until it he^iins- to tliiek'-n. -'.ii' in l::o iruit. out in -mall iiii'oo-. Turn in a nmnht 11 1 ■ . t ...1 : ... 1 and liar.n i.. .-i-l\r ■,-, ;;,•! •,■, :;i;-ju.-ii t:r;ii:;. 80 lilt K iMlU'I.M. Stciiui •' rupful (if ricf \v. ;i i|Uart "t milk, .ci'l -alt. fliivnr- iiij: and -n'.^ar i" la-ii \\ IhSi ' '•• 1 -tii' in :'. cizu'-. ami tiake rliiwiy I'or ( i,f ;ni huui. r.AT'rri; ii ihiini. 1 |iin1 n\ milk. I r-j-;^-. uliitr- and ynjk- in'atcn :-fiiaratcIy. 10 uililo-iMX'Ut'ul:^ (if «ittiMl Hour, a littlr -alt. llrat in liu- whites tlic last tliiii;^- iiPt'orc liakiiii;. liakf halt' an Ikuii'. i.ri->> iMi>ni.\( . 1 i-up swi'i't milk, "J (■«_;;.;■-. 1 tiasinKiut'ul -mla. "J 'li (Tfam ol" tartar, liuttcr halt' tin -i,' <<\ an •■,l'^. a litth' -Uiiar. tlmir tn stitrt'ii. -CKT Pri>l'!.M.. 1 iii|il'ul of -lift. 1 111' liiraii cnimii-. 1 "t tlinir. j a cilliriil til' milk witii J a tt-'a-jHuinrul i>t' -uda. 1 cupt'ul "I niiilassos. 1 -.It II 111 fill of cream t.i tartar. If ynu wi.di !(• mak'' it rifhcr adii a t'uiiful ti| ciinaut- and a ffw rai~in-. I '■ l"l'.\ t'l <'-\ ■ iif llMtir alid 1 "I (■<<; ii-iaiin..:!i,;.i ■'nlul.- ■ .-hi ZIMK 11 1 HI III! ilXJS K u;iiii iinMuiiM (a** ;in«u.*ta«a* mm .M AXKH «Sc CO., 37 KING ST.. - - ST JOHX Ladies and (gentlemen V i irs OF .ALL K ;NDS. Fur Repairs promptiy Attended to. CAS El EE-\T AXl) FCK ST()KE. % :31 milk, uil\\<- an. I wliites hen {he inixturr ut' milk, tl'-ur. •■!<■.. i^ <•""!. ,11 |i!it it ill tli<- uvru to haki-. :; i>f i'Miliuj: wator ami iiak*- i-auiU'lv witli -WM'I «:m'M' .lu-i - i i 1 I ■- ' I 1 - ' •i'V\i' .;i 1 lUuu! a imi lUiK.M' AM Aii'i.i: i'l ni'iNi.. Mini:- .li-li \V'!1 ami iIim|, -ivral -mall ^lirccs • t liuftcr ill til"' lii'ttum. jlmiU all iiuli -'lUaic tin n .vitll ~ULM1' li'l'MWU i> lil'-^t. ; a (\,v.r witii -i:iaii avrr ut -I'.rfd .1,1- .■! lirt-au ajipif- fovc'i't') 1 little pU'ti'.- "1 I 111 ittlf -ratcil i.utim'L' and ~o\tu'. 1 and -" "11 til! tlH! ttir. am'tiier layov ni i-vra nearly full. The last laypr <1i<.mM 1'^- ai.i.l.-. Mitrar. etc Turn "ver ita little iMiilinu' watrr and l>::k<' half an li.nir. I'KAt II I'lHrilN' are aiK 1 i-\\\ tint- 1- hn>: t I, farm-. -]Mnintul- lit -n-iar and h .•>1' a iiint and a half I'l ' t tli-iii -tarn iiilk '.1; a riiikl'- with ■"> taide- 1 1 ii.iuv. Mak'' a cii-tard llhlf i II lii ,,' 1'm\ - i:«-iati'i.'. \\\\i 1 riiis- and -1 talde-i.ui.nfuK "i -nuar. -tir in h ai kaife 1 Imur in a ent .-.ink 4 m.',. ' - I 1. Ucat together Vtiich th<' milk i- Imt. :].\rh iiitnl ifnl"iif milk. \i , -lirvint: a'i It a.liii ! t'.-a-). ha- l.i"n -> la !■' iiit:: - ^uar :ind , ;idt Ul'TiUd : .1 • . the 'jriiuiid rici- with a. . ', •' . iiilk ill a 1 Th^- mrUv gaai.^s' gcll cao gn.^ r7......,...r..^ ,^ ^ ^ . -1 > '*v-^'■ >' V ',- ^x -,. > \-">^ V ^^■"'■'* 't ■'"'-• ^lirin tin. mixr.l rir... stir tor I. \Ur.t f^'" "■^"•''•-•'1-. a.i,! tin. i.utt.T nn,l ■;!, Z7y\nZu.\ ;^v.lH-vt!,...,,.n. .ln.v.!k.,,'thoSe.,san,r,hewi,it,.,>f4 Hn Iu,t..t,.....,.,.k.., nnxtun.. Hmvo a ,u„l.lino. .lish. hnl.lino. ■''""" ■■ '"""■'- ""•■'' -^'' 1-t- •'"".■ tlH. proparation into ;'''\''"'' '';''^" ';' ^' i-.W,rat,. „von mr 4., n,innt,.. |5,,,t t!u """;'""r * ^^''^"'- "• ^ -'i"' '-th a,.,| .raduallv l.at 1, '"'•■'''■'■' '■-•"■ <'"v..,. ii,r j.n.Min- witi, tlii-. '" "' n'in.u,.. with ;l„. uv.n.iu.,r. ,,.,..,. S.t au'av 11 tllr iN'tui'li t'l the 1(1 / •"' '-'''i'-i'^'MiiuU ..i' |l,,„r. 1 of ,,,,.lt,.,l ^•' ''■'-i"";i!!nl ..i -all. i;,,,t ihr yuik, "' '"'"-^ '" 'ii''l>i .iImI :.M;ir 1,-11 ,,r '"^ ":";""■■■;"■ ""■ """-•. i.^t li.i., a,..! h.,„.„i,.,i.,.m a.i.ith,. •|>in:i Mil ]■ V ,,t t ! .... I •, 1 . . " 1 1 I III ■''" ■'''''^- ,. Imttrr. 1 i>i of till' .-,:- tl :it. aii.i i: '^ iH'*' ' M^"jjritiOj»' i .'»iijj i M.! i j. ivitorv >■ ■mi "!. l{o;:t \\v> of 4. into thi^. . Iioldin.f;' ion inh> Heat the t in thr I'll t>i lllC "i'l a\v;iv liii'ltc'd ic yol!<< ■ I'.'mJ Ml' ;hM (i,,. I', r.nt- 33 tor 1'2 ordinary ^;t^ne oups, or littlo i pint bo\vl>^. and half fill thoni with the tiatter. Bake 20 minutes in a <|nicl< '"»von. Sorvo on a hot phitter witli the sauce poured over tlu'ni. s^;^,.,!-. — Xh(> white- of f. e^ryr*. 1 cupfid of -u^'ar. thf juice of 1 lemon or of 2 oran^'e-. After hentiiii: the white- lo a -tiff nv'th. .LM-aiiually lieat in the su-'ar. and tlien llie jui'-e oi' the h'uit. (■i>TAi;n seirrFi.K. (Mi;-. i . \. i . ' 2 ^■■(■ant tahle.-poonfuls ol' hutter. 2 taiiii'-iMionlui-^ 'm -n-ar. 1 cuiifu! of niilk. 4 ei:-^-<. 2 taiih'-i'oonful- of flour. Let ti I e !! I 1 ! Is e.inie to a lioih heat tin' t'our and outier together, add tv them ui'a'luallv the lioilhii: milk and '•""k i-i-'lit niin.utes. .-ti)Tin- all the time, i'.ea.t -uuar and yolkr- to.^-oilier, aial adol to the eooked ndxture. Set away to eool. (let the red hi'a.t L;-et oft tlie Hour, hutter anil milk hefore addinfr the yolks. ) wiieii eool neat the winte.- of the ep^.^ to a stiff froth, and stir very litditly into the mixture. Turn in a huttered puddiuL^ dish, and hake in a moderate , unlcl'. ;illi.\v t.. -l;il;(l U'U UllUUt'- whfl; tin ~kl\i^ \\ ;]] r,i)llc otf "■M^^ily. Weigh rarofully :mij put \\,\r. ih,. ini-ci'vini: ki4l!i witli ;i!.MUt 1 iinart ..f \v:it. r t.. 1 |„'ck ••;■ iM-irhc- : nlluw t.. l„,i! sl. 1 pound .>!' iVnit. Plunge tlit s('lt->cn!i'f- ii, luiiliuo; wiitcr. .-it't.M' lif-t liciiiLi- w.ii'inrMl. tn prcvont • TMckihii . 111.1 rill to ()V(M•ti..\vi!,L^ Sim! iiunicuiali.! v. and ms hut- If* (•(H.j kr-.p tiLlht.t':!;- tlir . ,.ViT~. I'lVi-t u)',,. Hcaidir- afc 111. 'ANNKh I'lAl;-^ St'ciin' I'.ai'ili'tt pear- if p»i--il.!c. Make a -xrup. allnw iiu; I pini "f water and 1 .if a piMuid ■■>{ Muai- t.. 1 .niart <>f ffuif A\ hill- tlic .-vfu;. i- hfatiiiLT pec] titc- 'ca!'-. droopir.-. ,.;u ii as it is |i:ii'ed,. iiit . a pal. of ilcan watri' In pfiM-mt 'lie pcai's di-ii>luriiit: M lu'ii the very, very earet'uHy su a- imt \n luui^e tiiem. and hnij until thev H'dk (dear ami wlu'ii testod with a fuik look teiidei . llav<' tliT^ sealers ready, a- f.T peaeln-. .and pa( k a little over half fill; wit!' till' i.eai's and till up ti> «>vertli>wiiiL;- with tln^ Imilinii- syrtip \v1ii(di intisl I." hept on the rire all tlio while. Seal iinnie-'iatelv and keop ti.uhteniiiR- as the iai> cool Hariioil into tlio -yniii wliilc \v;niii nnd lioilod ten nii'.iutc- li(>l'"r(' tlic we cnnnril. Can applo- in citlior Avay a- tjn^ir tcxinri 'lianand-. r\NN!;|i i'r.rM<. Prick with a ncc'llc. iii'i'iiari- a -yru]' allitwinp- a .li'ill ot" AvattT and \ ^<\ a i«"nnil ni ^uli'jiv t'"> cvis'v •''. puavts nf I'niit. AVlif-n till -nu'jn- i~ di.--nlvi'(l and tin- water hjoiMl-warni. dvdji in tlio ]iliini-, lli'at -lowly to a lioil. Boil five niinutos slowly or tlioy will all lircak n|>. nearly till ihr jar- with i>lnni-. ttii'n in tlio hoiliuii- -vi'n|i till it ovortiow- and -oal. ( 'TrecMiu'a.u-cs arc liO-t. i'rei.a i'i,!:-r.i;vri/ n: \riii>. 'I :h!i.'- I'lii- iiM'-ci vinu' till' -aiuf a- I'or I'anninff. A\'ni- lhen adil -unai'. 1 iiound of .-uuar t" each poimd ol tVtiil. lloil vci\- -lowlv till the j:ar i< all di.-solved 1 )o not stir, hccan-c siirvinL;- orcak- the iVuit Put awnv in -niall jars rather than lar^-e one-. Cut a circle oi' jiaiier tin- -i/.e of the jar and sjin ad with hnttei'. hiy tlii- on the |.r(-erve- and tie nii tii:htly the jar with paper spread with the white of an en;g, and outside of this a thick, strrmu' paper. A jiaper dipped in aleojiol may lie used, instead of t]i»* linttercd pajier. lM!i:-F.l!VKn I'KAUS. Piv-^erve pear- the same a=; peaches and leave the stems on. o HILLSBOROUGH, N. B. '^. -Dealer In- DIJV C;0011S. BOOTS ct SIIOT^IS, CTrocerieH. Clothing, Hats cVc Caps, HarrUvare, T^aiiits, Oils, C^Torkf^rv. Etc.. Etc?-. 36 I'liKSKIiVKI) PI.rMS. Turn Ixiilinp watrT nvcr the |i!uins and allow to ^tand tea ininutes s.i tho skins can lie easily removed. W'eiuli. Allow In stand an hour after lieiuLi' skinned ti' exude iho iuiie. wliieh uiu.~ If drained off: lay the iiluiu- in tie' kftth:-. alternately with layi'rs of suirar. allowing [louiid for pound ; jiour the juice "Vci- the to|i ;iu'l heal >lo\vly to a ^>oil. As • lift rmt the jiliinis Very earefuUy ivn a iierlorated .-k.,: iaininoi! :|i until tliiek and eh-ir. -kini it v.eil : jiui 1 m-k 'lie e'.oi, ^,,il ten ndnUle-. -|i!,;iM M:;l .iLinMl :;!il'l •., ■■'llli'tlie .syruii hoi nil ihr |ii-o. fill your jar t fuli with tie ;urnon the hoiiini;- -yrup. cover to kee}! hi tin- heat, when >."id. tie up. ft' you th.iidv peeiiuL'' (he jdunis too nnich trotdile priek them in several plaee< with a needle and pi'oeeed aeeordin,i;' to ahove reeeipt. All small t'riiit may he preserved aeedrfling tti thcPC rules. eliAR-AITIJ-: .lEI.I.V. Stew the erah-apples in as little water as possihle. -tirving often witli a wooden spoon, as a metal one would Idaeken. When well cooked turn into the jelly-hag and allow to drain all night. Oo imt s(|ueeze the hag in the least, or the jelly will I'C muddy. Tn the morning meas\ire the juice and weigli out one pimnd of sugar tor each pint of juice, (scant the sugar a little), divifle the sugar into several portions on pie plates, and put into the oven, heat until you cannot hear your hand in it, and stir often. WIrde the rugar i> iieating. eo(d<. the juice. Tl»e juice must hoil exactly twenty luinutes from tic moment it begins to hoil; then turn in tlie hot sugar, which should hiss as it goes in, and melt (piickly. Let it come to a hoil and remove institntly froni the lire. Have the glasses in hoiling water and turn in the jelly (piickly. which will hegin to set hefore the lust glass is tilled. This method can lie followed for ail kinds of fruit jelly, and if done accurately will never fail. ORANGE MARM.M.ADE. Peel the oranges, being very careful to only take off the yellow rind, leaving the white pulp on the orange. Cut the 37 IKIti' •OTHERS ALCOHOL ■^^ft^^»4^ .•iiusi's tliiet-iuuiU'is of the crime and suffering of pur land. Tiiat the worst cases of Inebriety can he cured the ISellinger German Remeav Company have demonstrated. The Mellinger Treatment is theonlv Painless enre for Opium, Morpliinc, Alcohol, an. hitlor. Scra|.(> tlio wliito pull. !>ll "'1" ^1"' '"•=>":-i''' '"^" ^'"•'" '''^^' '"''"■- "'"^' •'•"'''■ lu! to .rHc;ir ii) laste. t E'MtM ;{8 I'ICKIKI) cliAIi APPLES. Ono j»eck of cnili nppli'S, wiislu'd ami th«' ItlosHoiiifd end taken out. Stick n. (•lf)Vf' in every one, unless very sinuil. I'ut on to cook in ii quart of vinef^ar. Cook very slowly until half done, then set away to cool. Wlien cold adil 7 jxHinds of brown sugar, and cook slowly until done. Tf tiie vinegar does not come U}), round them i)retty well when th«- sugar is added, tliey will need more vinegar to keep them from burning. SWKET I'lt'Kl.l'.s oK mow mow. 1 peek of green tomatoes. 1 pound of sliced onions, I cup- ful of coarse salt. Let them stand over night and next morn- ing drain thoroughly through a colamler, then aild L' (piarts of water and 1 quart of vinegar. Stew 1.") minutes and drain, add 2 (piarls of vinegar, 2 pounds of sugar, 1 tablespoonful of uround clfves, 1 (d' allsjiice, 1 of cinnamon, ] pounn jar stick three or four (doves into each peai' ; when the jar is full pour over them boil- ing vinegar to which has been added ()ne pint of sugar to each quart; in a week they will be ready for use. Seekel |>ears are best prepared in this way. RUSSIAN BKAK. Take large, rii>e cueundiers before th(>y become sol't. Pare, quarter and remove the seeds. Cut inch {tieces and cook very slightly, salted just enough to Huvor well, drain ;ind put in a atone jar. I'rejiare a viriegar as follows : '2 pounds of -ugar, :ut F. A, lxr<-^CULLY, LL. B., T^i^LRKISTli:!^, ETC., MONCTON, B. Money to Loan on Real Estate. Office Over Biuik of Nova Scotia, Mail) Street. slioed onions, some cayenne pei-per, whole cloves, ullspue un.l cinnamon, according to taste. Much cooking injures th.c pickh^s; the pieces when taken from ihe water shouhl l)e firm and admit a silver fork witli (liiliculty. MEATS, SOUPS ETC. Salt meat should be i.ut on to l.oil in cold water to extract the salt. Soui* meat should he put on in the same way in order that the juices will he extracte.l for the hr.^h. Tf nx.re water is rc.iuired after the meat has hoiled f..r a time he careful t.. have the water boiling. Skim when the mciit begins to boil and do n..t boil too fast. WlHMi roasting meat always have a strong lire. Tweutv Miinut.>s 1.. each pound of fresh meat, unless it is pork, is suilicient for baking or boiling. I'ork should have t.'u minutes to the pouml extra. HIIOII.KI) HKKl-'S'l'KAK. (;rea-e the bars of a small wire gridin.n aii.l place the steak in one juece, if possilde, upon it. Have ready a bed of goo.l hot coals. Keep turning the gridiron from side t.. side over tlie cM.als till cooked, place up..n a hot j.latter, dress with salt, pep- iicr and butter, and serve at once. Anothku WAV is to have a trying pan smoking hot, grease ... you would a grid.lle. Turn your steak from side to side until done and dress as usual. 40 WILI.IAiM J. I.EWIB, Physician & Surgeon Hillsborough, N. B. TO noil. A HAM. Soiik for t\v(» (lays, cluuijfing tlio Wiitcr frffjuoully. uiid Imil IVniu ") to 7 hours. MKKK Sl'KW. Uoil I2 |)oun(ls of Ikm'I' ;iu liiuii', very slowly. Hiive tho lioof cut in siiiMJl pieces. Add ;i carrot, cut in I'injis, a tow slices of turniji and eifjjht or nine jiof aloes. Seas(»i> to taste twentv jninutes bet'ore takinjr it up. Add the paste which is niadc in tho IblUtwin^;' way : li cupluls of Hour, small •' l('as]ii.unfu! of ^oda, the same of salt, and nnlk enough tc make a hattei'. I'U1->'^K1) JJEEF. Sinimor any clionp or to.ijih pieces of ln'of slowly until verv tender and drop from the bones. While hot clu)[t line with knife and fork, season with salt, jtepper, summcrsavory or sa^e. Put in a mould or bowl, phu'C on top a saucer or small plate and press down with weights till cold, when it will cut in nice slices. Be sure and cook slowly. MAS1[. Take remains of yesterday's cidd roast lamb or iiecf and rc- luovo all fat, jiristle and hone. Ciiop tho loan nicely and to two cupfuls ofcliopped meat add one cupful of mashed potato. Sea- sou with salt, pepper, and any herbs you fancy. Put all in the frying pan with a cupful of ])oef irravy, and co(dv till all is hot and thick. Serve on a hot jdatter with dice of toast and slit'os of lenion or liits ot' p.arslov. 41 BR. C. W. BRADLEY. Goprj)ep ^airp aRel Bot?,)fopcl Street?,, GOOD WORK. * Sati?,faGtiorj)GaapaDie8d. a HAM HASH. Chop fine one pint of ham with one pint of bread crumbs. Moisten with a teacupful or more of milk; add one teaspoo.. fill of dry nvistard and a little pepper, and cook in the fr\in^ pan till all is heated. Turn on a hot platter and garnish with slices of two hard boiled egg's. ROAST TURKEY OR CHRKKN. Wash your fowl in two waters and wipe thoroughly dry. Make a dressing of bread and cracker crumbs. F'ill both bodies and crops as it makes them better shape. Baste frequently while roasting. KwAST GOOSE. Prepare for stuffing the same as turkey. Make a dressing of two cupfuls of soaked bread, six mashed potatoes, butter the size of an egg, a slice or two of pork cut in little pieces and fried till crisp; salt, pepper, summer savory and any seasoning pre- ferred. Boiling for an hour removes a great deal of the strong oily taste. It can then be roasted in a moderate oven for one hour ai least. CODFISH BALLS. Take equal quantities of mashed potatoes and boiled codfish minced fine; to each half pound allow one ounce of butter and a well beaten ngg; mix thoroughly and make up into balls ; drop into hot lard and fry. SALT CODFISH. Skin your fish, tear it in strips, put in your fish pan and >^1 4-2 Dye Works, 86 PRINCESS STREET. LADIES' AND GENTLEMEN':^ CLOTHIInG C^ I. F A N K 1 :> c) r 1 ) Y E D '/It Sboi't I^{ti(;o. C, E. BRACKET. lovcr with cokl walor :it noon, at bed-time change the water, being- careful to have it cold and to keep it as cold as you can while it is soaking. in the morning it will be fit to use. Put in the pot and cover with cold water, and put on a part ot the stove where it will heat very slowlv. Let it come to a boil, then take it up at once. Never let it boil. Dress it with butter and pepper. CODFISH HASH. OwK- dozen large potatoes mashed, half the quantity of boiled codfish from which the bones have been removed, a slice or two of salt pork, cut in small pieces and fried crisp. Stir all together in the pot and just before taking up add one-half a cupful of milk. BROILED SHAD. Wash, drain and wipe dry. Sprinkle with salt and pepper, place in a gridiron and broil over red-hot coals. When the inside is a nice brown turn for a minute on the other side. Place on a hot platter and dress with butter. Any fish may be broiled in this wav. 43 DRS. SOMERS & DOHERTY, OKNTISTS. (Jraduates of New York College ol Dentistry ami University of Pennsylvania. Office, Stone Block, Opposite Public Market., MONC'TON, N. U. 4^ SATISFACTION GUARANTEED AND CHABGES REASONABLE. )|C' HAKEH SHAD. Have your fish dry and clean, stuff it -vitli a dressinjj made the same as goose dressing, taking care not to have it too full. Place it on a gridiron and put the gridiron on top of a dripping pan which has a little boiling water in it. Set in the oven and bake for half an hour. Larger fish, such as salmon or halibut, re- quire a longer time to bake and no dressing. Either of the last named fishes are delicious baked and served with drawn butter sauce. POTATO SOUP. Boil five potatoes with a small piece of salt pork and a little celerv, pass through a colander and add milk or cream, (if milk a little butter, to make the consistency of thick cream.) Chop a little parsley fine and throw in; let boil five minutes; cut some dry bread in small dice ; fry brown in hot lard; drain them and place in the botUim of the soup-tureen and pour the soup over. CORN SOUP. One quart of corn cut from the cob, in three pints of water. When the grain is quite tender mix with them two ounces of sweet butter rolled in a tablespoonful of flour. Let it boil fifteen minutes longer. Just before taking up the soup beat up an egg and stir in with pepper and salt. TOMATO SOUP. — MRS. J. A. B. Boil chicken or beef four hours, then strain. Add to the soup one can of tomatoes and boil one hour. This will make four quarts of soup. 44 % :i/s^iM^^^ Hillsborouj;h, N. B., — Dcfiltr in Flour, Groceries, Dry Goods, Clothing, etc. Tailoring done by oxpcricncod worknuii in tirst-class styi;-. UKAN son'. One pint ol beans; four quarts of water; a small piece of tat beef. Boil three hours and strain. If too thin add one tablespoon- ful o( Hour. VEUMICEMJ SOl'P. .A knuckle of lamb, a small piece of veal and water to cover well. When well cooki-d, season with salt, pepper and herbs to your taste, and a small onion, to which you may add Worcester- shire sauce, about a t:iblespoonful. Have ready one quarter ot a pound oi' vermicelli, which has been boiled tender. Strain your soup from the meat, add the vermicelli, let it boil well and serve. BAKED EGGS. Butter a flat dish and break into it as many eggs as it will conveniently hold without one encroaching on the otiier; sprinkle with pepper and salt, and a tiny bit of butter laid on each egg. Bake in a tolerably hot oven until the whites are set. Serve on buttered toast. 45 MISCELLANEOUS. \ AMl.I-A UK IKKAM. One quart of cream, luuf a pound of .u^ar. whites ol six eggs; beat all to.^ether. Flavor with vanilla and treexa. LEMON K K (.REAM One quart of cream, eigl.l ounces of sugar, tl,ree eggs ; pu. „„ „° fire' ana s.ir. Let coo,, l-'lavor with ex.rac. o, ,e,.on, pour in tree/er and freeze. ORANGE ICE CREAM. To one ..dlon of cream, squeeze in the juice of four oranges, lo one ^auL. ,,..,„.re peel, and put in the cream. Rub lumps ot sugar on the crangc pcci. i Sweeten and freeze. FRllT ICE CKEAM. Half i gallon of new milk, one ounce of gelatine dissolved in ron, and freeze. CHOCOLATE ICE CRE.' ™:er:r:;:,....p:..Ci;.. Pour>nfree.oran.,ree.e. PEACH ICE CREAM. ThI- . verv ripe soft peaches, lo each quart after being mashed a«:;t.7cr:lan/a p.. . r.H .. ;-^-J — of gelatine dissolved and mixed m. bwteten lo BISQCE. One galbn of rich custard, to which add two pounds of mac- aroons, and freeze. 4G H 1 ^^^^^^^^^H ! 1 a WALL PLASTER, •>• Tbe •<• Practical yfr 0(1 eri] Wall Plaster »'«*^^*^«'»l If you are in a hurry tcj l^^'I into your new house use Rock Wall Plaster it saves time, dries quickly and admits of carpiMiters immediately folli)\viriji plasterers, ^iviiit; the owner liis huililing weeks earlier than with ordinary lime mortar. ■ »«-4-^^K*«l For patching broken walls and ceilings ROCK WALL is invaluable, as it will not break away from the old plaster when it dries out as lime mortar often does. ■**-4-4»>»-« JVIsinuIiK^t iirctl by < iie Albert lT]ai]iifactiirii]g (Lou]\ymj. LEMON SHERBET. To one pint oi lemon juice, atld one quart of water and one pound of sugar. When p;i.rtiy frozen stir in whites of six eggs. PINE.\PPLE SHERBET. Take one large pineapple, or a two-pound can of pineapple, add three quarts of water, one ounce of dissolved gelatine, four leinons and the whites of six eggs. Make very sweet and freeze. Oranges ca'i be used in place o( lemons if preferred. Ai'i'i.K sHERBirr. (Original.) Take half a gallon o\' fresh cider, add the juice of three lemons, whites of six eggs, and a pound of sugar, and freeze hard. 'i' rfc 'I' rfe t I I 47 CITRON' ICE. Slice one pound of citron, pour over it lialt" a gallon ot lemon- ade and freeze. RASPHEKKV VINEGAK, NO. I. i'ut ripe raspberries in a stone jar, cover with good cider vine- gar, and let stand over night; steam, and to om pint of juice add one pint of sugar. Boil ten minutes and bottle. RASPBERRY VINEGAR, NO. 2. Put a gallon of ripe raspberries in a large bowl, pour over them half a gallon of cider vinegar. Let stand twenty-four hours. Pour the liquor over a gallon of fresh berries and let stand over night. Allow :->ne pound of loaf sugar to one pint of juice. Boil and skim, ai.d when cold bottle. LEMON VINEGAR. Keep a large jar of vinegar, into which put the lemon peel not used in cooking. It wilt always be ready tor use, not only as a substitute for fresh lemons, but can be used to make lemonade. farmer's beer. Two gallons of water, one pint of molasses, one pint of hop teR, one pint of yeast. Mix and allow to settle; strain and bottle. GINGER beer. Pour two gallons of water on two pounds of brown sugar, and one and a half ounces of cream of tartar and the same of ginger; stir them well and put in a small cask, when cool put in half a pint of good yeast and stop close. In two days, bottle and cork; in ten days it will sparkle like champagne. If lemons are added they will be found an improvement. K E CREAM CANDY. Three cupfuls of sugar, half a cupful of vinegar, one cupful ot' water, a spoonful of butter. Boil until it hardens. Mavor with extract of vanilla or pineapple. CREAM CANDY. Four cupfuls of white sugar, two of water, a pinch cf soda. Let boil until brittle, take from the fire, and flavor lightly with ex- tract of vanilla. 48 LEMON CANnV. Take half a pi^und of loaf sugar, and a cupful of water, cook slowly over the fire, add a tablesponnful of vinej,'ar. Skim when it threads. Flavor with extract of lemon. Pour in buttered plates to cool. SLGAK fANOV. Three cupfuls of suf^-ar, half a cupful ot vinegai, half a cupful of water, the juice of one lemon Boil without stirring until brittle. Poui on buttered dishes, and cool. CHOCOLATE CARAMELS. Two cupfuls of brown sugar, one cupful of molasses, one oip- fcl chocolate grated fine, one cupful boiled milk, one tablespoonful of flour; butter the size of a large English walnut; let it boil slow- ly and pour on flat tins to cool; mark off while warm. MOLASSES CANDY. Oue cupful of molasses, one cupful of sugar, one tablespoon- ful of vinegar, a piece of butter the size of an egi:;; boil (but do not stir) until it hardens when dropped in cold water; then stir in a teaspoontul of soda, and pour on buttered tins; when cool, pull and cut in sticks. Or, two cupfuls of sugar, two tahlespoonfuls of vinegar, boil; when done add a teaspoonful of soda, cool and pull, or cut in squares without pulling; do not stir while it is boiling. COCOANUT DROPS, To one grated cocoanut, add half its vveieht of sugar and the white of one egg, beat to a stiff froth; mix thoroughly and drop on buttered white paper or tin sheets. Bake fifteen minutes. N. B. ^V/.jS'?7/f/ NBCM HOBERT IVlIIililOA]^, Ko. 26 King Square, Sf. SoHn, n. Q). Manufacturer of Polished Red and Grey Granite and Marble Monuments. ^^9^^ ■i!S^=g-tt ^^JsUUrl: Being a member of the old established firm of J. AND R. MILLIGAN, (established 1847) is a GOOD GUAUAXTEE that my WORK IS DONE WELL, and will give GOOD satisfac- tion. My PRICES are mod- erate and my terms are easy. CALL AND SEE HE BEFORE PURCHASING ELSEWHERE. Robert ll^illigan, No. 26 KING SQUARE, Saint lohn, N. B. ^ ENGLISH ^ SAUSAGE * SHOP MEAT STORE. Choice Meats, Choice Poultry, Best of Sausages, Best Bologxas, Best Lard, Chicago Meats, I N C E M EAT i" Tin.M, Pails and by the Barrc ', Wliulfsale and Iletail. Dir«c{ions for : ;in3 our Sausages: Place; th^in in a hot lai ..cd pan and frv lo a nico broain. JOHN HOPKINS, 186 Union St St. John, N. B.