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Lorsque le document est trop grand pour etre reproduit en un seul cliche, il est filmi d partir de Tangle supirieur gauche, de gauche ^ droite, et de haut en bas, en prenant le nombre d'images nicessaire. Les diagrammes suivants illustrent la mithode. 1 2 3 1 2 3 4 5 6 MICROCOPY RESOLUTION TEST CHART ANSI ur.d ISO TEST CHART No 2 1.0 I.I 113.2 in III 2 " [|Z5 12.2 2.0 1.8 1.25 1.4 1.6 J -APPLIED IfvVIGE Inc 'er, New ^orl^ U60y -82 - 0300 - PMone ^ TRADE M^S-RK OF QUALITY *^ ^ < i d S Cook Book Select Recipes of the world's best authorities on cooking and a list of valuable premiums given away Free to the users of SWEETHEAR 1 BRAND GuODS^^ .^sk pour iwcef for cm hveethean c=2 en cm cm en Spices Coffees Mustards Jelly Powders Baking Powder Flavoring Extracts Etc. Etc. Etc. ^y?// up-to-date Grocery -'■ handle eethec Brand Compliments of LONDON I 1 LliVliiKU C=) Advertiser Joh., Lo'-.aon, Ontario e Mills oNtAkiu '.* lOREWOKD t WE PRESENT YOU WITH THIS Premium List and Catalogue I llustrating and XL I rano OF Coffees, Spices, Baking Powders, Jelly Powders, Mustards. Flavoring Extracts, Etc. Etc. contains rocipe.=(, many of which aro now. They are all very simple, and \vhc>n used with "Swcciheart iU'and Goods" anyone can prepare food Every package or bottle of Sweetheart or IXL goods sold for 10c or upwards contains one to three coupons. These coupons may be excanged at any time for a valuable premium listed lierein. Always ask ^-our grocer for Sweetheart or IXL P>rand. and send them to us, giving number of premium selected, and we will immediately forward same. renviun* MILLIONS WASTED Millions of dollars are wasted annually 'n advertising^ on burns, fences, poles and signl)oards. '-—' •■■" r,-, Just think, your good money goes to help pay for this kind of advertising. Every Dollar we spend in advertising is Returned To Ou? We believe in direct advertising, and . \\ by spending our money ruicisa.siisM lugji i.rado I'remiums in large Quantities, a.. \i. Giving Away Absolutely Fre* in ex- change for coupons. Respectfully Submitted, IXL Spice & Coffee Mills LundOn cr>0)c:n LIMITED I=2<>C=I ONTARIO \ ^ I -~1 j J Why The Name IXL Spice & Coffee Mills Ltd.? IJi'cuuse it implies that WK EXCI'^L in the manufactnrinK of favorite l)i-aii ..i .; ,., .„ i It «;int — A Good, Pure, Sure and Ileallhfiil linking i'ow- 4fT. A inont satisfactory aruole, which wc &s- • uie y-iu, has bpcn put to a caroful test and prcuiicfs a dt'liRhtfully Hliile iu, i lis'n* 1»m ruJt, cake, etc. We are positive of i:ood rcf iilu If duTCtioiis are followed out. A few IriaU '<▼:'' ;.! f ils superiority. v.- iiij^iii., itv^wiHicr.d liaving oven hot when Ha'i.in)T, ready to receive cakes or buns a^ soon »«'■., a: :• ' thoroughly. M MIT BRAND EXTRACTS. r.alur ripe fruit. Oar extract* have iJ.al flavor, purily and Kirenjfth which will please you. Use it for flavoring cakes, pastry and candy. A!! ! a \'r\T*c! - -\'<, raspb.-ny, ratfia, pineapple, oranjfe, cherry, •Imoiid, wiiitcrproen, maple, rose, pistachio, ginger, cinnamon, etc. 10* — 1 eoupoK 10c — 1 «o«i iUo — 1 coupon WE AUK THK ON'l.Y FIRM IN CAN.\D.\ WHO SPEND OUR ADVKRTlSi N<; MONKV WITH rUK < IINSIMER I\l, SI'K i; AM) roKtKfc Mtl.KS, l.lMllhD. I.O.NDON. oN I kv. ' I l.i. IXLCOFFfEaSPiCEHiaSCO. LONDON. CNF '•"'"'" aWEETHEAFlT MANNA TAPIOCA Eanily prnpured ami digested, nutritioug *nd non-irritatjnif, (in ex(ellent food for bubioa Mid invalids. Our Maniia Tapioca is a de- uciotsa and (jelf-natisfying dessert. Takea but a few minutes to make and is ed larRcly in the summer by camperg and picnickers. SWEETIIKART IJUAND JELLT. Choicest nialprialv, of the best manufactfli*- ers, finp.'.t fruit flavors, and perfect art ia makinir. - • j, lly a favorite with alL E-i-^il; , it niake.'5 a delirious dee- sert. Flavor.*?, orange, lemon, vanilla, pine- apple, strawberry, raspberry, grapefruit, cherry, red currant, pistaciiio, etc. Directions for making-. Select Recipes ALWAV3 USE SWKEXnEAUT BKAND BAK Directions for Making Attractive Combina- tions of Sweetheart Jellie;> — To make attrac- tive combinations of Sweetheart Jellies for afternoon teas, s'- 'icr parties or banquets, make one jelly, . 'r cherry, raspberry or ttrawberry, and ^-^ ' ^"••ip'^rly mixed accord- ing to direction K-ven, pour into a mould, making ii ^ .,■ ';.. full, I'ut away in a cold place to set. When it has set, prepare another jelly, either lemon, orange or pineap- ple, after mining thoroughly with boiling water as before, allow it to cool until it is less -•'ei:t luT.--r: -x: lii. i ::•_■■.: j,;:;:." :rno mc rTiOUld OH top of the jelly which has become set and put •■way the mould again in a cold place to allow 'the iecond jelly it contains to set. When tamed out of the mould the red jelly will be on »op and the light one underneath. This method \VK mm; t; - i-i.c mould mor« ING POWr>K«. K\T['\fTS ri;akc.s tl ■■ noticcablij a..-, .i. ,..,^, Emergency Hiscuit— Two cups flour, 'i tea- .•5poon salt, 1 iea.5poon baking powder; )!p:^pijon bitter. Mix mix and .sift; rub J tai to a thick I ■ ■ it.h iniik.' ('mp \jy .jmall .siioonfuls OS. ., ■ ,i pan-:, and bake in quick ovon. Egg Bi.-xuit— Mix and sift well together 1 pint hour, Va tca.spoon .'alt, 1 tea.spoon sugar, i tea.spoon baking powder. Heat 1 egg, add V4 cup milk, stir iivto dry nuxiuie, adding mora milk if nccf?.-sary to nii.\- to soft dou;fn. Turn out Oil board, knead for a monien*, cut into Ci-r'n-, place 1 inch apart on grea.sed pan*. Bru,ii with little beaten egg, and bake in very hot oven. n-;i,V VIVW IN CNWDX WHO S!'i:\t> ()' r;t r-.iiz con.si-mkr il I' II, Mil. IS, MMITKIi. I.DNDON, ONT. A I \N Continia'd. I ;■ I. fllMDKK, i urn Slurth t'nke- One cup suj^ar, buiur. 'a 'wp milk, 'ii cup c( !''Uiii|.;li (loijf jps, 1 lioapi itot iaat huii Small l.iiwr bultir, 'J. cup il, I cup Hour, I':j U-tt^^pooriH bukiii»{ ii ifl lluur ami i-urti :-larcli t tiiilk, .1 «"U|).s flour, DiMiuliiuits ( I tain I- cup bultt ; wiili one cup ^uKa^, 1 cup nolk, 2 ev?j,'j whipjicd liKl't, I ti'ii |u>')ii ciu'h of iiutimj;, iirid cinuaifion. ' .• a soft ilouKh, ubow: '„' p'lon bukiiijf pnvvikT. I ■ I,, iaiiully at lirht before frying;. lake One cup .su;jar. ' ; cup <■..-;. 'u cup cf tiiiik, ' bakiuR p '-.MiiT in 2 cups (Imir. Sandwich Hi.sfuU— Sift toKelher 1 pint flour, '( teaspoon salt, 1 teaspoon liakinir powder, ub in 1 liea(iin(j labitspKon liutlcr. Alix to a Koft (iouKh with milk. Uoil out •'» inch thick. Cut into rounds. On 'ii of tins round.s spread a litllt! .-oft hutlcr, add a thick layer of lincly choppt'd anrrea,sed pan.s, and balu' in hot oven. F.nulish Muflins Oni. i|iKiit lliii. - t-a- iipoon sutrar; 1 teaspoon .«ail, 'J lar^'o toa.spoons bnkinp powdor. 1 't pints milk. Sift t ■mother flo!ir, .su^^ar, .-nit and powder, add milk, and mix inio smooth iiatter trifle stilfcr than for griddle cakes. Have t,'riddle healed regularly all over, ^crca-e il. and lay on muflin-rinKs; half (ill them, and when li.^en well up to top of rinjrs, turn over ^'ently with cak" turner. Thev siiould not h,> '.,;, iM'own— ju.st a buff color. When al; 11 each open in half, t>)ast deli.;i ,. ■ r Well, serve on folded naiikin, piled h.^h and very hot. (tatnieal !Mi;th;^ "■ cip oalmeui, I'i pint !l ! '-,1 ', '-! teaspoons hakinp: pow.'lrr, 1 uii'i.'-p'ii.'i i.,i- i. 'J cftrs, 1 pint mi!!: Sift toji;ethcr oatmeal, tloiir, :-;ill, and jioWihT; rub in hud cold, adil beaten vKi^s and milk; mix .'nu)ollily into batter rather thiiuier than cup cake; fill mufrin-pans -i full; bake in (.rood hot oven ITi mintues. Graham .Muflins-One quart Graliam flour, 1 table !"""' l,i-.,\vi, v.ij/ar, 1 t.;! I'lion --alt. '2 tea.-; o.der, 1 ■ milk. Sift ...:..■ . .,, am lloiii-, , .,.: 1.: and powder; add be'iten e^rg and milk; niix into batter like pound cake; muffin-pans, well greased. ■ ; full; bake in hot oven L") minute;^. Weddine Cake ' 'V lipht. 1 lb. butler. Ciiadual!:, . : . well tojrelher. Separaie .ir, and of 12 CRRS at 11 he y^dks and whites f!f ynn can ha\e two a.-sistant.s at the work. ',u-;ten matters if one boats the yolks ti'; and 1 mnn colored, while the other whips the whi'' froth. It will do ill) harm if (]■■■■'..- ■' ;:;T;r cr;;- e:i;; tinucs l!>e !^t<'a(l:. Mf Iniltcr and eupar). To liii,. .. , . .:..-, • -. of the cgi!:^ r.XTKAlTg AND BPirni all pice and maee, ti r«- buttor, 2 tea.Hpyon to^cether 1 heapink; tea- lett«pooM dovBH, ^ cup ol b'rundy and 1! tablespoons lemon juice, .} Ib.^. raiMii.-f, seeded, ar.d cut in iiaU'cs, 1 lb. curranu, I lb. citrofi cut very lino, I lb. lincly chopped Dred^'e the raisin.s, ^^,'8 and curranU ■ i!h Hour, and a. Id l,'e!her. Add the milii, and 'ukin^' powder and Hour .sifted to^felher threa limes. Stir Well together. Add the fruilsi and nuts, slirriiiK only enough to mix. I.a.st of all add the whites of eKK'.-i beaten stiff un ' tha wine. Fold in litjhtly and bake in a moderate uven. When cold, ice heavily with an icing made of confeetioner.s' sugar and white of egg. .Marble Cake ( Light) -One cup white sugar, 'u cup butter, '.J milk, 2 cups (lour with 2 tea.spoonij baking powder. White.-; of 3 eggs. Ifousehold Hrtad- Sift twice ijiiart of (lour, I teasiioon salt, 2 spoons baking powder. Make a well in tha center; add gradually siiiruient cold liquid — scaler, milk or ecjual (piantilies of each—to il stiff latter or .-:oft dough; this will .■iboiit I pint of liijuid. 'I'urn at one* into a rreased loaf-rian, smooth the top with a knife dipiped in imdled butter, and bake im- mediately in a moderate oven about 1 hour. When done lake from the pan, moisten with the hand dipped in cold water, wrap in bread- ,-!.,•;, nil ,,,!.l, liraham Infermented Bread — I'a pint« <;raham flour, 'a pint flour, 1 tablespoon sugar, 1 teaspoon salt, 2 teaspoens baking powder, I'l piiit-; milk, or e(|ual parts milk and water. f; ' ' '■:. r (Iraham flour, flour, sugar, .salt, ivr, add the milk, or milk and water; idly into soft dough, which put into . . ,1 . ,1 lin. Bake in rather hot .jven about 40 iiiiimtes. Protect loaf with paper flrst IB minutes. !{()ston Hrown I?re:;d~f)ne '2 hcapihir cups rye ni(al, 1 t t''asp('iin .-^'ida, 1 tiapo'-'U 1>; cup molasses. Mix dry incriedienls; add mo- lasses and 1 pint warm water; beat smooth. Pour at once into greased mold with cover, -'•am or boil 3 hours. Uncover, set in oven 19 HoMon liriiwn Bread, 2— Two cups yellow Indian com meal. 1 cup rye meal, 1 cup flour. 2 cups milk, 1 cup molasses, 'i teaspoon salt, 3 teaspoons baking powder. Mix well together pour into greased brown-bread mold, steam 4 KfUrs. Drv off 10 minute? in m.oderatft oven. Half pint oatmeal, 1^ teaspoon of salt, 3 tea- mix to ri'(,uire cup corn meal, 'a-;vi')n salt, '.•i !;iiig powder, 1 Oatmeal Pri pints flour. then the whites. Add 1 lb. of flour, saving 'i of spoon.s baking powder, *4 pint of milk. cup to dredge the fruit spoons I'innamon, ^'i Now put in 2 tea- Boil oatmeal in I'i pints salted watez emnamon, WE ARK Tin: |'^i ^ teaspoon each nutmeg, 1 1\ (• \N \11\ W HO S!'I-: 1 hour; add milk; set aside until cold. Then Ni> ori! Ai)Vi:i;ris!N.: monkv with itu-; ( on-^iwikk WK IXI, SPICE ANIi COFFEE MILLS., LIMITED., LONDON, ONT. HKCII'K.S -Continut'd. AI.WAYM I HR HnKKTIIKAUT UKAMi BAkl.Nt; ■tiMOr.K, KXTKACTS A.ND trUM pl»ci< 111 bawl, hift lo;;t'tliiT flour, suit, und niuml cuIUt ulout 2'a inchi-.i in iliainottr; lay 6ow(liT, Uiid udil. .Mix .siiinotlily utul dtftlv ake in );roaNiHl tin iilioiit l.» nuiiuti , ( ii'Ctt!c| witti papur 21) niitiuU's. I'i»tai«» .MiilliiiN Ui)il ami nia.sh .'J polatoes; add 1 ti'a.'pixiii Nult, 1 teaspoon butter; bout ',51 I'up milk, (lour U> Imtlfr; und 1 'fU-'^poon Itakirit linkiriir akiii^ powder, 1 talilo.spoon Imtter )iiil milk. Sift to^jether flour, cn'-n w«il. Add 2 bt'aton t'i.'K«, make a drop puwdtT. liiiki' oti hot jjrt'UMd irriddif in ritiiT (•raham Koll-. Ono pint <;ialiain ll.>ur, 1 pint wlicat flour, 1 touspoon K.alt, 2 It-Hspooii bttkiii^; powdt'r, 1 lalili'spoon l>ullfr or lar 1, -U pint milk. Sift tojfi'Hier Graham flour, flour, salt, and powder; rub in tiie shorteninR; add milk, and mix tho wliilc into smooth doujjh that can bo handled — not too .soft; flour board, turn it out, and form into rolls shape and s;ixe of larKe firiKt-r.^. Lay thorn on bal.inK-sheet •0 that ihcy will not touch. Wa.sh their sur- face with soft bru.sh dippod in milk to plazc them. Hake in hot ovcn from 10 to 12 minutes. BrvakfaMt KoIIh- 1 '») pint.^ flour, \a pint Indian forn meal (wliile), 1 teaspoon .'alt, '' tea.ipooiiii bakii or lard, \ pi meal. Knit, and powder; rub in shortening;; u 1 the inilk, mix .'smoothly into rather firmer doujfh than usual. Flour the board, turn out »ha doutrh, give it 1 or 2 turns to complete its gmoothne.s3. Divide it, thus preiiared, into oiercs .size of an epR; a^ain divide these in half, wfiich roll out under the hanii until they are long and half tho size of one's little finger. Lay on greased baking tin so that they do not touch, wash them over with milk. Bako in hot oven 7 or 8 minutes. (Irnhnm Lunrh Hread-l's pints Graham flour, ^ pint flour, 1 tablespoon sugar, 1 tea spoon pint milk. Sift together Graham flour, flour, iugar, salt and jjowder; add the milk; mix into .smooth dough that can be easily handled. Flour tho boar(i, turn out dough; give it a quick, vigorcu.i additional kneading to com- plete its smoothness; then divide into four large pieces, which form into long loaves, lay them just touching in a square shallow cake pan, wash them over with milk. Bake in rather hot oven HO minutes. When ve r oving from oven rub them over with a liltlt butter on a clean piece of linen. Rrown Bread —Mix well together 1 quart Graham flour, 1 pint Indian corn meal, 2 scant teaspoons salt, 2 scant teaspoons baking pow- der. Dissolve 1 scant teaspoon soda in 1 tea.'ipoon boiling water; mix with 1 cup mo- lasses. To the dry ingredients add 1 quart cold water, then the molasses Beat 1 minute, pour into 2 wcll-groased mold.s, steam or boil 4 !ioi;vc. Dry off on pan in moderate oven 10 minutes. Lunch Rolls — One quart flour, 1 teaspoon Bait, 2 teaspoons baking powder, 1 tablespoon butter or l.ird. 1 nint mi!!-:. Sift t. salt, and powder, rub in milk, them on grea.sed bukiin; tin, JUlU touclainf (in vv.s uv.'iily), wa.sh over with milk, buka ia urly hot oven 2."> minutes. Wa.sh Iht.a ovtr uguin with milk when taken from oven. TwiHt Ui.iU — Prepare diiinjh u.s for lunch roll.;. i:ul in pieces hizc of egg. KoU t»ach with hands into plain roll tapering at ciulj and f» inche.H long. Lay .'i to^'ether; begin in niiildle and braid to end; turn over and braid • ppo.-ite end. .Mold and twist all the pucea of dough in the name way. Lay well upart on flat, greased puns. Brush with milk, bak« golden brown in very hot oven .Nut BiHcuit- Sift together 2 cup.s fl .ur, % tea->po(Ui .^alt, 1 heaping teaspoon baking powder. Kub in 1 lu-uiing tai.le.spoon butter, add 1 cup ground or very finely chopped iiuta - Knglish walnuts, hickory nut.s, or ulmond.s — and 2 tablespoons sugar; mix to a tfoft dough with milk. Mold with the hands into Hmall bulls, place well apart on greas.'d pans, brush encii with milk, put u pinch of chopped nuti on top. and bake in hot oven. Gingerbread— Cream Vs cup butter and lard mixed, with 1 cu|) sugar, 1 cup molasses, 1 cup .sour milk, 1 teaspoon .>oda (li.-.solved in a little boiling water, 2 tea.-poons each of cinna- mon and ginger, 1 teaspoon each of cloves and milmog; .'{ cup.s flour. Not too hot an oven. Sweet .Muflin.s — One cup sugar, 1 egg, 1 tablespoon melted butter, 1 pint sweet milk, 8 ciip.s flour, 2 teaspoons baking powiier, 1 tea- spoon salt. Mix and sift dry ingre^ cup butter, 1 cup sour milk, 1 egg, 1 teaspoon each alt, '2 teaspoon.s baking' powder, a; "f ^" try dressing i.s a ncleclion of all kindH of horles, blended togethtr, which makes a splendid dreaaing for poultry, or nu makes a splend U'.'tts of any kind — jc:^— r\ -TjT mwi fin. ^PURtv Pastry SPICE 'XL Spice an<* lOc — I coupoa :.'! !J5 ■ 4 «.» «<« 4 it SAVOR^ TXL spice: AND f^_^w-ctrc Ml LL J "'n'"JD0N.0NTAR10 10c — 1 coupon ■SI met; WE MU: llli; ONLY FIRM IN CXNADA WHO .>^I'END OUR ADVERTISING MONEY WITH THE CONSUMER IXL SPICE AND COFFEE MILLS., LIMITE D., LONDON, ONT. 1 RECIPES— Continued. ALWAYS USE 8WKKTHEAUT BRAND BAKING POWDEH, EXTKAtTS AND SPICKS Butter Cakes — Mix 1 (juart flour, 1 teaspoon •alt, 2 Icu.^iiouns bakiii^j powder. Rub in \i tablespoorLs butter. Mix to a soft dough with milk, roll out '•}* inch thick, cut in rouuil cakes. Lay on a moderately hot greased griddle, and when pale brown, turn and brown on other side. Tear open, butter liberally, and send to Ubic. Scotch Scones — On* quart flour, 1 tea.spoon sugar, '/-J tea.spoon salt, 2 tea.spooti.s baking powder, 1 large table.si)oon lard, 2 egg.s, nearly 1 pint milk. Sift togetlier flour, .sugar, salt and powder; rub in lard cold; add beat-en eggs and milk; mix into dough smooth and just con- sistent enough to handle. Flour tht griddle 8 or 10 minutes; brown on both side.-;. Layer Cake (Susie's) — Half cup butter, 1 cup sugar, 'A eggs, H cup milk, 2 cups flour, 3 teaspoons baking powder. Cake Made in a Hurry — Two cup-s flour, 1 egg, 1 cup white sugar, 1 cup milk or water, 2 teaspoons cream tartar, 1 teaspoon soda, 2 tablespoons melted butter. Put all in a bowl together and beat until light. (iinj;er Cookies ' '".!'■ r:ip each .^ugar, mo- lasses and butter, (or lard), 1 teaspoon ginger, 1 egg, 1 teaspoon soda, V2 cup w-arm water, gait, bVjt cups flour. 1^)11 soft as p"ssible. Ginger Snaps — One cup sugar, 1 cup mo- lasses, 1 cup butter or lard, 1 teaspoon ginger, 1 egg, 1 teaspoon soda, '2 cup warm water, salt, 5Va cups flour. Roll out as soft as pos- sible. Herniils (Cookies) -1 '2 cups sugar, 1 cup butter, ,'5 eggs, 1 large cup raisins stoned and chopped, 1 teaspoon allspice, cinnamon and nutmeg, 2 teaspoons baking powder. Flour to roll out. Diamonds — Prepare dough as for biscuit. Knead and roll out ','2 inch thick . Cut in strips 2 inches wide, then cut strips into dia- monds, place on greased pans 1 inch apart, brush with milk, and bake in very hot oven. Chocolate Cake — One cup grated chocolate, '■^ cup sweet milk, -^i cup brown sugar, yolk of 1 egg, 1 teaspoon vanilla. Cook slowly like a cream, cool, then add the following: Vi cup butter, 1 cup brown sugar, 2 eggs, H cup milk, 2 cups fltnir, in which sift 1 teaspoon soda. Bake in a slow oven. Walnut Cake — Half cup butter creamed, 1% cups sugar adiled gradually, ■% cup milk, 2 cups flour, 1 teaspoon baking powder, 1 cup walnuts cho])pcd fine, whites of 4 eggs beaten stiff. Bake one hour in a moderate oven. Chocniate Cake — One cup sugar, % cup but- ter, 2 eggs, M cup sou • milk, 1 teaspoon soda, 1 section chocolate, 1 large cup flour. One Egg Muffin -fVi cups flour, 3 teaspoons baking powder, % teaspoon salt, 114 teaspoons sugar. Beat a small egg thoroughly. Add it gradually with h cup of milk, to the dry in- jrredients, and beat hard. At the last moment add 1 '/2 tablespoons melted butter. Drop tht batter into hot buttered iron gem pans, and bake in a hot oven over 2,'j minutes. Tea Cake — Half cup butter, 3 cups flour, 3 eggs, 1 cup currants, Vs cup sugar, 3 teaspoons baking powder, •!4 cup milk. Bake in a long pan. Split and butter. (Cut into squares). Cream Caki"-- One cup sugar, 3 desfiertapoona melted butter, 3 eggs beaten light, 4 dessert- spoons boiling water (last), 1 cup flour sifted twice, 2 tea.spoons baking powder. Filling — One pint milk, 1 egg, piece of but- ter, 1 dessertspoon cornstarch, 1 teaspoon van- illa. I'a teaspoons sugar. Kock (.'ookies — Four cups flour measured and sifted, 2 teaspoons baking powder, pinch of salt, •;* cup lard and butter mixed, I cup granulated sugar, ',.■> cup currants, milk enough to wot. Di-op in dabs on buttered pans. (lernian I'ufTs— -One pint flour, 2 tahlespoona sugar, ] ',-2 teaspoons baking powder, 3 table- spoons butter, 4 eggs, 1 cup cream. Cream butter and sugar; add beaten eggs, then, al- ternately, the cream and dry ingredients sifted together. Bake in well-greased cups in hot oven. Bannocks — Scald 2 cups Indian corn meal with just enough boiling water to moisten. Cover, let stand 30 minutes; add 4 beaten eggs, 2 cups milk, 1 teaspoon salt, 2 tablespi>ons nielu'd butter, 1 cup flinir, 1 t in hot oven. London Crumpets — 1 'a pints flour, % tea- spoon sa't, 1 tea.ipoon sugar, 2 teaspooss bak- ing powder, 1 egg, nearly a pint milk and cream in equal parts. 1 teaspoon extract cinnamon. Sift together flour, salt, sugar and powder; add beaten egg, milk, cream and extract; mix into rather firm batter; half fdl large greased mulTin-riiigs on hot, well-greased griddle. Bake on one side of them onlv Serve hot with cot- tage cheese. Husks — 1 ' i pints flour, i.-i teaspoon salt, 2 tablespoons sugar, 2 teaspoons baking powder, 2 tablespoons butter, 3 eggs, 1 teaspoon each extract mitmeg and cinnamon, % pint milk. Sift together flour, salt, sugar and powder; rub in butter; add milk, beaten eggs and ex- tracts. Mix into dough soft enough to handle; flour the board, turn out dough, give it quick turn or two to complete its smoothness. Roll under the hands into round balls size of a small o'j's; lay them on greased shallow cake-pan, put very close together, sprinkle a little sugar over, bake in moderately heated oven about 30 minutes. Drop Cakes — One pint flour, ^s teaspoon salt, '2 teaspoon sugar, 1 teaspoon baking powder sifted together. Rub in l^ tablespoon lard. Mix with milk to a thick batter. Drop by spoonfuls on greased pans, and bake in a very hot oven. Imperial C^ke — % cup butter. 1^ cups sugar, 3 egg yolks, 2% cups flour. 3 teaspoons baking pov/der, M cup milk, 2 cups seeded raisins, 1*^ cups currants, 1 cup citron, H cup candied orange peel, li cup brandy, 3 egg whites, Vi teaspoon salt. Mix as batter cake, \VK AllK THK ONLY KIKM IN CANADA WHO SPEND OUR ADVERTISING MONEY WITH THE ( ONSIMER 1 IXL SI'K K AND COFFEE MILLS., LIMITED, LONDON, ONT. ALWAYS USE iddiujf fruit la.st, Lake in buttered and pa pered tins for one hour in moderate oven. Dark Fruit Cakt — Two cups bulter, 2 cups • ugar, 12 egjf8, 4 cups flour, 1 lea.>poon baking powder, 'j tea.'.poon salt, 1 pound currants, i pound bhccd citrons, 3 p.;.iid.s seeded raisins, 1 pound chopped figs, Vi v^up any kind of wine, J Ublespoons strained lemon juice, 2 teaspoons cinnamon, '^ teaspoon each cloves and mace, %i tea.-poon each all.-^picc and nutmeg. Sift to- gether flour, f;alt, bakiiifj powder and spices. Dredge fruit thoroughly. Cream butler and sugar, add beaten yoiks and lemon juice. Al- ternate flou and wine, add wiiipped whites and beat for ■ ilnutes. Ktir in prepared fruit. Line loai ■ .; with 4 thicknesses paper; pour in batter. ake in slov? oven from ;i to 5 hours, covering paan with paper until JS baked. Hridc'B Cake — One .«cant cup butter, 3 cups sugar, 1 cup milk, whites 12 eggs, 3 teaspoons baking powder, 1 cup cornstarch,- .'i cups flour, '<* teaspoon s.ilt. Cnam butier aiid sugar. Mix fiour, bakirig powder and cornstarch, and add Alternately with milk and whipped whites. Flavor with vanilla or almond extract and bako in loaf-tin lined with 4 thicknesses of paper; k : /e oven moderate. Banana Cake — Half cup butter, 1 cup sugar, 4 cup milk, 2 scant cups flour, l'^ teaspoons baking powder, whites 4 e^gs, =^ teaspoon vanilla. Mix flour and baking powder. Cream butter and sugar, add milk and flour altenuite- iy, then vanilla and be-.ten whites. Bake in Ji layer-tins in hot oven. To receipt for boiled icing (see Cake Fillings) add '/2 cup mashed banana and use as filling.. Dust top with pow- dered sugar. Chocolatft Cream Cake — 1'^ pounds each batter, sugar and flour, 14 eggs. Beat the yolks separate with sugar and butter. Heat the whites separately, and a'M ♦■• •!'••',••>. To '^ of the dough mix '-u pounl ,'' -nd bake of each part (the dark and ligm » i.- lakes. For filling take ^ pint cream, yolks 8 eggs. Sugar to taste; flavor with extract vanilla, put on fire and stir until it thickens, then put between the cakes. Date Cake— €ream together 1 cuji brown su- gar, v.. cun butter, 2 eggs, ',-i cup warm water, 1'4 cups flour, with 1 teaspoon soda in tlour, 1 lb. chopped dates, '-;.. cup English walnuts chopped, 1 teaspoon vaiiilla. •tpple Jelly Cake— One cup batter, ■.; cups sugar, 4 eggs, 3 cup- flour, 1 '^ teaspoons bak- ing j.iowder, 1 cup tin Ik, G apples, (> ounce-s Bugar, 1 tea.'ipoon butter. Rub together butter arid sugar to fine, light, v.-liite cream, add eggs 2 at a time, beating 10 minutes after each ad- dition. Sift flour and baking powder together. Slid to butter, etc., with milk, and mix into rather thin batter. Bake in ji'lly-ral:e tins c-arofuUy greased. Meanwhile have apples peeled and sliced, put on fire with sugar; when tender remova. rub through fine ico, and ndd butter. When cold use to spread between layers. Cover cake plentifully with sugar .-.ificn over top. N'lit Cuke— Half cup butter, 1 '4 cups sugar, 3 egg-i 2'-i cupp flour. 1 '-2 teaspoons baking RECIPES—Continued. BWEETUEAKT UKA.NU BAKING J'OWDJilt. KXTKACT8 AND HPICBS nuts preferred or at hand. Hub the butter and sugar to a light, white cream; add the eggs beaten a httle, then the flour, suU-d with the powder; mix with the milk and nut^ uuo . rather lirm batter, and bake in a paper-lined tin, in a steady oven, 35 minutes. . Lunch Cake (BosLoni~-i wo cups butter 2 cup.-, sugar, IV^ pints flour, 1 teaspoon bakiiyr powder, eggs, i gill wine, 1 teaspoon each extract rose, cuinamon, and nutmeg. Rub the butter and sugar to a very light cream; add tiie eggs, - at a time, beating minutes after eacli adduion; add the flour sifted with the powder, wine, extracts; mix into a smooth bat- ter, put into a thickly papered shallow cake- pan, and bane in moderate oven 1 •■* hours When cold, ice the bottom and sides with white icing. Light Fruit Cake— Ilai: cup butter, 1 cud sugar, Vi cup milk, 2 cup.-, flour, 1 ■,*, teaspoons baking powder, whites 4 eggs, % cup seeded raisins, !,2 cup sliced citron, Jj cup chopped blanched almonds, 'A teaspoon salt. Mix flour baking powder, and Halt. Dredge fruit with flour. Cream butter and s^ugar; add beaten wiutes, and beat hard; add flour and milk and beat Jigain; stir m the prepared fruit. Line a ioaf-pan with 3 thicknesses of j^apcr, and bake cake I'i, hours in moderate oven, covorinr v.Uh paper for first hour. Spice Cake— One cup butter, 1 cup brown sugar, 1 pint flour, 2 teaspoons baking powder 1 teaspoon each of caraway atid coriander «oeds, 1 teaspoon each e.-ctract nutmeg, cinna- .-non and ginger, 1 cup milk, sift flour, sugar and baking powder together, rub in butter, add milK, seeds and extracts. Mix smooth into a batter, bake in patty tins for ten or twelve minutes. i'each Cake— One cup pulverized sugar, >4 cup butter, sli.-nd \.r'i-',Y.,.r .|.^rji jjke thick cup '-; '.-2 crean;, 2 ti;! ■ ■ i.., . ■ , sweet milk: 1:.,;.; i,,,. .v;,iuv. ,:; o eggs, and add to a cup ot (li.ur, iii;xcd with the baking pow- a; dor; stir Flavor st 2 square .-i' aiid wlien c cocoanui and .1 teaspoon cornstarch. h extract peach. Bake in .n moderately quick oven, ;v,'ich with finely grated . . sugar. Frost with clear ifing, and sprinkle this with pulverized pink sugar. pii powder, 4 cup milk, 1 cup of any meata of WIC AHK THE ONLY FIRM IN CANADA WHO SPEND OUR ADVKH tlSlNG MONEV WITH TllK ( O.N.SUMEK FILLINCS AND K fNCS FOR CAKE. Cream Filling :,., sugar. 3 cups milk. ■'■ ii'^apmg tables;. , ..r,,starch, yolks eggi, 1 tabiesp.ion butter, 2 teaspoon.s extract vanilla- Scald miik in douhl.- (..uilr-r, add cornstarch dis- solved m liitlo c- ; stir till smooth. Add su-ar, ,•,.,!< ,10 n:i ... ... Add egg yolks, cook 4 '■ 'ake ofT and add vanilia. ii;.l . ■ Soft Iring—Hoil 2 cup."; granulated sugar v.i'), 1 cup water without stirring till it ropes when (iropped from fork. Take quickly from fire, let stand untouched till hlood-warm. Boat till thick as syft dough, take in hands and knead till ^^•ocolate Cream 1 "; \ 1 1 h, — 2 i'i">u ii'"* Ciiui {u.A I r- < 5. 1 .\.ti ii'irf?^ C0FF?:E.— Beinc <-> ■. t-y fine Ki«nd of «!l pure toffees, from ihc f. ' irrowth.-*. thi« coffee has a pariifuUrly api>cli.-.ir,^r ilavor, and U « favor- It* wi'H hU. swkethp:.\ut bu.xnd (offke. Our coffee is the (Juecn of Hlcnds. Roaate4 by our special procuh:;, it has a dolicious flavor and aroi?ia which en.surus it b" uppetiziat beverage. The coiTte bfj.-in is selected from 'he choicest urowthn of : ' > \'.orld'M (ine.it coffee Celda »n^ our own fa!]ioii.s bleiui. f.;soe!!.-'nt for breakfa.st, afternoon lanchsc tvnjfting socials, etc. 10c — 1 coupon BOHAX — 8\veeUi<:irt Brand H irax is abso luteiy pure, arid i'' !;:.^'li!y recr.inmended fo» baths, .softoniii^.' ■■■.^■■■>\ washing white clothes. Bcourinp sinks, ;.il.'i:)th.s, wuDdwork, etc. Si,„,,!e !;,,l, f.r *.!.!Vinp; rofTee — To on« part plai-o ': the ■■^■■■ and '.•■ i' lon;:(M-. spoon;' ' proiin-; perfect: D parts v.ater. First :■'.■!' iti III"; p'.t, then add ; II .1!!', i; ,il the coffee :■ ,,■ ,' { ;;i [.iiiiutes, not ■ ,: I '. • .• ]i >\ B '.arj^e tea- ,! Artier; I'.rn 'Aill force ths bfdl'Hi) ami r.'iuier the liquid '■.■rve immediately with good cream, if ; The above rule applies to the ordinary cof- fcc-pMl (whioh rhould he p.->r:-c lain or ^T&nile lined) without tiitciing stiachment of any kind. !f you prefer a patent pot, foll'jw th« rule accompanying it. \VK \!' NADA WHO S1'EN» ni.K ADVKKllSINi; .MO.NKY WITH iUK CO.NSl.'MER IXL SPICK AND C0FFI:E MILLS, LIMITKl). LONDON. ONT. RECIPES— Continued. 11 Cr«aM Filling One cup thiclt cream whipp«i t4> ft Bolid froth, Vi cu? powderpd sugar, 1 i«ft- upoon extract vaailla. Mix lighliy toKether »r.d ore at once. Chocolate rilHrB- I'ive tublcspoons grated vhocolate, cream to mi,isten, 1 cup sutrar, I *^g, 1 teaspiK^n extract vaiiiila. Beat eKg, add thocolatf and cuKar, cook over fire till thick, «dd tifcYoring. Lemon Fiilsjij; — Gratnl rind 2 lemoue, their ttraincd juice. 2 cups Pv.jfar, *.Lites 2 <:gKS, i iup boiling water, 2 tablespoons flour uuied with cold water, 1 iablc.;pui»n melted butter. Cook to?:ether in double boiltr, adding beaten whites last. Fri'i! FinitiK--rcnjr tablespoons fi!;ely chop- pud ciiTon, earce of chopped seeded rai.>^in», Vi tup chopped blanched almiynds, V* pound chop- fed flgB, whirped whiles 3 eprgs '.a cup aujar. Whif while* with sugar, add fruits and b««t Si^^^^^^ 15c — 1 coupon PANCAKE FLOUR Our Pancake Flour is made from corn, wheat An^ lice, which makes a pleasing flavored pan- cake. «erved with hot syrup, sugar and melted butter. I5c — 1 coupon SWEETHEART BUCKWHEAT FLOUR. Through our new milling process, our Buck- »heat Flour excels any other on the Canadian I arket. Made from the finest Canadian buck- " heat. English Pancakes — One pint milk, 2 ejgs, 1 lablespoon sugar, 1 cup flour, 1 teaspoon bak- ng powdtr, 1 cup cream, pinch salt. Sift Hour, salt and powder topcther; add to it egg"* t>oatcn with sugar and diluted with milk and cream; mix into thin batter. Have email round frying-pan; melt little butter in it; pour about ^ cup batter in it, turn pan round, that batter may cover the pan, put on hot fira; turn it and brown other side. Butter each and roll it up; sprinkle with powdered sugar. Pancakes — One pint flour, 6 eg^a, 1 salt- spoon salt, 1 teaspoon baking powder, and milk 'o make a thin batter. Add the baking pow- der to the flour, beat the whites and yolka of eggs separately; add the yolks, salt, 2 cupa milk, then the whites and the flour altemutely with milk, until the batter is of right consis- tency. Ran 1 teaypoon lard over the bottom of a hot frying-pan, pour in a large handful of batter, and fry quickly. Roll pancake up lika a sheet of paper, lay upon a hot dish, put in more lard, and fry another pancake. Keep hot over hoiling water. Send »4 dozen to tabt« at a time. Serve with sauce, jelly, or p\^ serves. W K AUK THE ONLY FIKM IN CANAD.V WHO SPEND OUR ADVERTKSING MONEY WITH THE CONSUMER r IXL SI'ICK AND COFFEE MILLS., LLMITED.. LONDON, ONT. IIECII'ES— Continued. Al.WAYB I'SE SWEETIIEAKT BRAND BARING POWDER, EXTRACTS AND SPICES Cocoanul Filling 'i o cream filling, add 2 eupH freshly j^'ated cocuanut, and 2 teaspoons •xtracl vanilla. Almond ItniK- Whites 3 eggs, 1 lb. Jordan (swet'l) almonds, 8 cups .sugar, 10 drops ex- tract rose. I'ound to fine paste almonds, with a little sugar; then add whites of eggs, rest of sugar, and extract; pound few nunutea to thoroughly mix. Take ui> in l^owl and use as directed. I'ruiu- and Nut Filling— Soak Vi lb. large prune.-, over night. .Steam until plump and soft. Remove pits. When cold add Va cup chopped blanched almonds and stir into this whites 13 eg(;s, beaten btilT, with V2 cup pow- dered sugar. Marshmallow Frosting- Ikat 2 tablespoons milk and H tablespocms sugar over fire, boil H minutes without stirring. In double boiler heat \i lb. cut niarshmaUows. When very soft add 2 tablespoons boiling water, cock till smooth. Beat in hot sugar; keep beating till partly «ool, add Va teaspoon extract vanilla. Use at once. CANDIES. Taffy— One pint brown sugar, 1 cup boiling water, 1 tablespoon vinegar, 1 oz. of butter, flavoring. Boil 20 minutes, or until it will harden in wat.r, \hv\\ I'lur on buttered plates to cool. Feppermint Drops- One cup sugar (pow- dered is best), moisten with boiling water and boil i) mituite... 'lake from the tire and add cream tartar size of a pea, mix well and add 4 or 5 drops of oil of peppermint. Beat briskly until the fondat whitens, then drop on paper. Measure crer.m tartar and oil of peppermint while the sugar is boiling. It should not sugar before it is dropped, should it do so, add a little water. Nut Molasses Candy— When you make this candy use the best molasses and any kind of nuts vou mav choose. Stir them in after the syrup" has thickened and is ready to take from the fire, then pour out in well buttered tin. Make into sciuares, or work it if you choose. The more vou do this the yellower it will be. If you use 'peanuts see that the red inner skin !e removed, or it will give the candy a bitter taste. Fudge — Co — One cup sugar, Vi cup but^ ter, 1 egg, Va cup wine. PUDDINCS AND AFTERNOON DESSERTS Apple Pudding With Rice — Six sour apple*, 1 cup cold boiled ric«, 1 pint milk, 1 cup sugar, the juice and rind of a lemon, yolks of 4 eggs. OrO anu cusp ti;e &yi! rrs, r.-rd :<• r: SOG milk, beat the lumps out, add other ingredi- ents and bake. Beat the whites of the eggs with a little sugar. Spread on top and brown. WK AltH THK ONLY riRM IN C.\N.M).\ WHO Sl'END OUR ADVERTISING MONEY WITH THE CONSUMER IXL SFICE AND COKFEK MILLS., LLMITED., LONDON, ONT. 13 RECIPES— Continued. ALWAYS I'HE SWEETHKAKT BKAND BAKING I'OWDEK. KXTKACTS AND 8FICBS FoUo-w Snow I'uddinR — One box gelatine, the juice of 4 lemons, 1 cup suKar, 2 cup.s boiling water •nd 1 cup cold water, [^ cup .sherry. ],et cool and thicken, then beat in white.s of a eggs. Serve with custard (boiled). Rico I'udding — Three pints milk, % cup rice, 1 cup sugar, butter size of an egg, a little ■alt. i'ut^ all togethcM', and let it boil up quickly. Set it in the oven, cover with a plate, and bake 2 hours. Rice and Tapioca Pudding — Half cup rice, V4 cup tapioca, -U cup .sugar, ;i pint.s milk, cin- namon to taste. Soak tapioca in milk 3 houra, wa.sh rice in several waters, soak in another cup of milk as long as you do the tapioca. Sweeten the remaining quart of milk, and put all ingredients together, and bake two hours in a .slow oven. Eat cold. Baked Cuslard.s — For each quart milk allow 4 large or 5 small* eggs and 3 tablespoons BUgar. Warm milk; pour (jver eggs and sugar beaten together. l''ill small earthen cups or pudding-dish. Stand in pan of warm water; add flavoring to suit, and bake in moderate oven till firm in center. For chocolate cus- tards melt chocolate with sugar. Cream Rice I'udding— One cup rice, 1 cup cold water. Let boil until rico has absorbed water —about 7 minutes, then add 1 quart milk, pinch oi salt, some grated lemon rind, and let boil slowly on back of stove for about 30 min- ates. Cornstarch Custard — Scald 1 quart milk. Dissolve 2 level teaspoons corn.starch in little cold milk. Turn quickly into hot milk; stir till thickened, then cover and cook 10 minutes. Beat 2 eggs with 3 tablespoons sugar, add to custard, stir a moment longer, strain. Add flavoring when partly cooled. Apple Snow — Core, quarter, and steam 3 large, sour apples. Rub through sieve, cool; whip whites 3 eggs to very stiff froth with M cup powdered sugar; gri,dually add apple and whip long time till wlhte and stiff. Pile in dish, garnish with dots currant jelly. Charl >tte Ru.sse — Mix 1 pint rich cream, >/i cup powdered sugar, 1 teaspoon vanilla. Have very cold and whip to stiff froth, turning under cream when it first rises. Line dish with sponge cake or lady-fingers, fill with whipped cream. Chocolate Blanc-mange — Quart milk, ^^ box gelatine soaked in 1 cup water, 4 tablespoons grated chocolate rubbed smooth in a little milk, 3 eggs, extract vanilla to taste. Beat milk until boiling, then add other ingredients; boil 5 minutes. Pour into mold. Serve cold with sugar and cream, or custard. .A,pple Tapioca — Pare and quarter six large tart apples, place in a dish and pour over ona cup of sugar, a little salt and butter. Cook for fifteen minutes in the double boiler one- half cup of quick t-apiora and a pinch of salt In one quart of water. Pour this over the ap- ple.«. Cover the dish and^ bake a half-hour. Serv'e with cream and sugaV. Orange Charlotte— One cup of boiling water in which is dissolved 1 envelope of Quick f«latine, 1 cup of orange juice and 1 ."small cup of sugar. Mix these together. When cold and partially stiff, add the whites of 3 eggs beaten to a froth and turn into a wot mould. When served garnish with whipped cream. Canada Cream—One pint of milk, 1 envel- ope of Quick gelatine, yolks of two eggt beaten with two tablespoons of sugar and a little salt. When the : ulk is boiling hot, stir in slowly the gelatin^, then add the yolka, sugar and salt and boil about three minutea as you would soft custard. Remove from fire, stir in the whites beaten with two tablespoon! of sugar, and flour to taste. Hard Times I'udding — Half pint molassei, ';4 pint cold water, 1 tablespoon melted butter, 1 teaspoon soda, 1 teaspoon cream tartar, add a littU; salt, some spices, 2 cups currants, some raisins. Make this all into a batter, and steam about 2 hours. Lemon I'udding — One cup sugar, 4 eggs, 1 talilespoons cornstarch, 2 lemons, juice of both and rind of one, 1 pint milk, 1 tablespoon but- ter. Heat the milk to boiling, t nd stir in the cornstarch wet with a little water. Boil 5 niinutes, stirring constantly. While hot mix in the butter, and set aside to cool. Beat yolks light, and add sugar, mixing thoroughly before putting in the lemon juice and grated rind. Beat this to a stiff cream, and add grad- ually to the rest. Suet Pudding — Two eggs, 1 cuo milk, ^ cup molasses, V2 cup finely chopped suet, 1 tea- spoon salt, 2 teaspoons baking powder, 3 scant cups flour, spices to taste, and 1 cup mixed. chopped fruit — raisins, citron, currants, or al-' inonds. Steam 2 hours £»id serve with a soft sauce. JELLIES. ETC. General Directions — Empty the contents of package into a bowl. Then add one pint of boiling water and stir till all is dissolved. Put in a cold place to set. Use a little less water in hot weather. Do not use tin moulds. Directions for Turning Jellies Out of Mouldi — When the jelly is set and ready to be served, take the mould, which contains it, and dip the outiif'e in hot water two or three seconds, not more, then place plate over mould and turn (luickly upside down and jelly will come out neatly and look attractive on the table. To Combine Fruit of Various Kinds With .Sweetheart Jellies. — First, in the case of fresh fruit such as strawberries, raspberries, black- berries, etc., be sure they are thoroughly clean. Then prepare whatever jelly you desire to add these to, pour into a mould till half full and put away in a cold place. When it has begun to stiffen place the fruit into it neatly as you desire it to appear when turned out. Then pour into ihe mould the remainder of the jelly covering over the fruit with it, and put away in a cold place to set. With bananas and oranges, peel and slice them, then add to the iellv in the same way as fresh fruit, These make the most delicious dishes for afternoon teas, supper-parties and banquets, making as they do a most attractive dessert and one which is very much relished. WE ARE THE ONLY FIRM IN CANADA WHO SPEND OUR ADVERTISING MONEY WITH THE CONSUMER ! 1 KF: MH.LS, l.IMITEn, LON'DON, ont. M STANDARD QOfflf ' I ^OF CAN ADA H,h liM- 1 coupcn ♦a \ lOc — 1 coufjori MUSTARDS. > X L Brand — 15c and 23c Un«. Made from the rlioirest trowtha af kig'i irrade Enfflish Mustard Seed, manufacUrad tfjf -1 new method, and packed onlj by %». W« ^rjarantce this hrr-nd to be equal in «ialU;^. avor and strength lo any muatard •> tk«i ABtdtan market. TCflhtart Brand— 10c tine. Made from tht finest Knglish MaataT* a***-. ,r D. S. F. mustard is o^ the finest qnaltty *« that most delightful horaeraditfc fi*v«<' : tAti, picnic sandwiches, etc. Sweetheart Salad Dre««in|t lOr — 1 coupon 10c — I coupon FRENCH MUSTARD— Sweetheart Brft»4 French Mustard is made from a choice selecUeK sf mustard seed, V/ilh vir.egsr s,r,6 spicss. which makes a very palatable dressing fee ne*t«, sandwiches, etc. •1*1 Si ee«a •^■ei * El •re 1 »hic WE ARK THK ONLY I'lKM IN CANADA WHO SPEND OUR ADVERTISING MONEY WITH THE CONSUMER 3W1 Is Irst «8te plea •ouj WK IXI. SPICK AND COFFEK MIM.S, LIMIT " '\, ON'T t*tt. Ills? * BmMI BcUec aWEETHEAUr BUAMj 1 Kl'I'FRS. W« import direct from pepper plantationa, *• flnaat pepper» grown, such as Tiilicherry, ilnfspore, Allt-ppi and I, u;i;>i!n>;. Same are rarcfully niilk-d by a I HK HWhl.lHKART HUASlJ UA Spaiu^li ( rt-ani One 1<>X Ki'l'*l'"'^> J'SM'jlvt'il tn ii quuil., milk. Then beat yolks of 8 eggs, togi'llitr with 2 cups .sugar, and pour in the boiluiK iiiUK and Kflaiiiit!. U-X it boil for a muim-Mit. llttvo thf h while* iKalcn to a sliff froth, add your fhivorinK' I" •!"' """*• »""^ P"^^ the whole into the • '■'■ uruuud, and pour into mouldrf. Bttvariun Cream u no can pineapple (shred- ded), 1 <'up .suK'ur, 1 pint cream, '^ box Kclu- tJne. I'our juicx of pini'iijiplu off and put /» of It on gilaline and Vjl on su^ar. I'u^ «"K'*'' on to b'.il until it gets like thick syrup. U»h- ■olve the gelatine and juice in it, and net oIT to cool. llav« the cream wbifpi-'d .slitl, and beat in the syrup, jTclatine and pmeappl.- l oL divide to cool in mould. A Nice Dessert- Slice I "cr banana:., , in e l»yer oranfcea, ^■,llce lay/i pint of cold water half in h-.ur. Tiicn add 'i. pint boilu.K water. S.,u<-/... a lemon, .weeten to ta.;-le I'"""; ov" fniii and sfrve with cream or boded cu.stard. I.es.ert l'uirH--One pint Bweet milk, a Bcant oinl of flour. I! cpK^. whites and yoUvs btaten ■epiiraU'i;'- - ' ■ quid Haute Orp.iiKe Marmalade- .-'.,v, i, . .-U-r o;a;.Ki-\, if- .w;e^.run«...0 1c:,w.ns.unb^..u«:u-..'.JHn^ ho* wut.r. Slice the Huit as lii^e a;,d Uun a« ,n an eartiien jur. pour tm the !i'!. It .-tand I , • ''.' ■ iui 111 KI.NU ruWUKK. KXTBAtTS AND BHK'W of I'remh p d, leaving water in bowl. The« take boiling water and pour over coffee very Hh.wly. Then set cuffei-pot on .Htove 5 min- utes; must not boil. Take off and pour la cold water from bowl that coffee wa.s Hnit .H(.ak<; bitter ••, -)id 1 " ^_ .. >oi! '2 hours. Add nugar and boil until it jellies. ,.=_.rhon fine -i sour apples, add 1 ■ , ; " . ••, 1 '^ cups 'a teaspoon > 1 1 ..r MarmRiad(-- 'M:^.-; tngcH put " Ici- /'Uft'''" ^" *'acti !■! .1 1 ■ angc * over nij.'l\t, thi'i and l» Hi'iiis, A|i!)le <:ct beaten Indi:.: eni' ficic; .1 - bake in hot. Chocolale- late, 1 tabif.'n'oon ^iH'^'', 2 wn': '■■■• ■'■"colale, 1 - gni ".ally 1 cook i'l a>'MMr i-iler 5 n.:: to add 1 teaspoon vanilla, strongor \>i using mr."- ■•'-■ K'ronch Coffee Or. (^rea.sed gem-pans. -One square unsweetened - \:' tablospoon.s nil t,)'. It c- ^■tntf *hor hot Mil verv fip.e bowl; 1- let St; water '' throm'h pot, put \vi-; .\i;! ('round c ifTee ■:it. ' I'm coffee grouiid.s in '•; pint cold watt-r and tcs; brini' '■ ' '■>J^. coffee in i . ■■ '.lio ■n take Fronch coffee- coffee grounds in s-trainer at top nu: oNi.v riKM i\ r.\N.\V)\ who :mi;- i'lnf ^ ic\ V.\ ihi ( ocoa— -The usual rule is 1 teaspoon cocoa t ) each cup. Mix dry cocoa with little ccl* water, add Hcn!<'»'l milk ^r b'.Hiti? wator, acti b oil 1 minute. I)irertions— Take ."ucn quaniiiy of (lour as required for your griicce of butter or lard the size "i ,,11 i-gg, ane t|i"n add 1 niediom potato, crratcd in the flour, ■ " . ■ ', '■" ". uAl^. ' ■ -uit douu'h; break o!l pioc. , of doujrn larg>' euougt U) close over 4 (pjartcrs of an tipple (or other fruit as desired) without rolling, and hiy la '-.'-\\ ,;■; h and rtrnm 'it\Ml the fruit ii ■ar 1 eggs and int milk and .v.; and sifted 8 ■ a.-poon salt, and i, the" ■■■•'^ moM Uul! inch ' • ' -, .uai fry 'h it fat. ci'Vlioart Flour, 1 I / < M I (; I i I It 1 : ^ ■ ' I ' . fc ' 2 cups gramila'ed su^': 1 quart fl -■- '■ -'''^ '' teaspoonH 1 grated n^ii no j;. i "•<;! "■_. i1(.ur to make a soft douirh. thJi-k, cut ' ■ ■'" l>rown in t'orn Ui.'lls — i Wo eu[)s Sv. ci u..^t.. .. . ..^-. , - p fine Corn nirnl, l'.-^ cups .^jweet iidlk, pieca of butter 1 e sixe of an egg, melted, J ,.,:,!,. no ■ .ir. and 1 vol! -beaten egif. in gem paa. ■ ;.,i;,:-: -lo.... 1;; ;■.,;: ' ^md dry placa. Criddle Cakes— Mi.x thorouvrhly with sweet ' ' ".-alcr. to a batter, the quantity of ■1 to use, and bake at once on a hot grni^ie. The addition ' ' ^ ?. well-beatea efjg.^, arcurdinjj: tti fiuantr; 'ter, wdl .m- in'ove the cakes. Milk [3 Liciier than water for mi.xing all .=elf 'ai-inc goods. When water i.s u.'^ed, a little .sugar or molasses may be a»»i to assist in giving a brown color to the caftM. 1)1 1; MiVKRTISlNC; MO'.'^Y WITH IHK CONSUMER I • IXI, SI'ICE AND COFFEE MILLS., LLMITE P., LONDON. ONT. 17 KKilPKS— Continued. At.WAVS I HK »\VI:KTIIEAIIT IIHAM) HAhlSfi l-OWDUR, HXTKAt T8 AND 8PI( U I I Kri«-d ('nk«'»» — Two atul a half cups flour, 2 U>a.iii .'iii> liaUinK puvviler, '2 fup milk, 4 tca- iponn httll. 2 cKKH, 1 Hcaiit taliicspoon mcltfd butter, 5 Uihli'.spdoria ^uKar. Sift tlry iralorialM toRi-thfr. A;raiuiiatc(l su^ar, 1 tca.ipoon cin- namon; .sprinkle over ' i cup each of stvJid and rut rta in; chopiHvj liiron, t nd cleaned cur- rants. K'"ll up, cut ill 1-iiu'li .slices, put 1 inch ajmrt on k'' «^''d flat pans, arid bake in hot oven. Hucklrbrrry Short <"akf Two cupa supar, H cup butter, 1 teaf-poon .-all, 1 pint niilk, 2 heaping teaspoons bakini? powder siftid into 8 cupK flour, 1 ipiart wa.-^hed and well-drained huckleberries, more flour to make a very thick bailor. Hako in «rea;^ed d^ippill^,'-pan, break In squares, servo hot with butter. Dutch ('rull«»r.'< — Two ejrps, I ton.spoon grat- ed nutnK'ti:, 1 cup sut-'ar, 1 cup cream, '4 tca- ■poon .-alt, 1 teasjjoon bakint; powder, sufTi- r.iciil fl'iur to mix to a .soft dou!.?h. li dl out, cut in .siiuarea, cut several times in centre with }a>.Ti-!ew, and cook as in preceding receipt. Peach DumplingH, 2 — Rrinp 1 cup water, 2 table.sjjoon.s butter, to bulling |. • '; ' irn in quickly 1 cup dry flour; stir till i: raws away from .siib h of pan. Take Ir jiii lue and cool. Work in 4 egps, -i cup flour nii.xcd with % tea.<5poon baking powder, more flour if nec- csi^ary to make a soft doupli. Put (iut in a cjike, cut in round.s v.ilh a <r the fruit. I'iace in Rrea.sed DumplingH for Htewh, 1 teaspuon bakinjf powiler, ' j teaspoon pan, bru.sh with milk. :i moderate oven. .Ser Recipes for nuiivii ^ or frioa.see frequently This i3 a mi'^t.-il- -i- heavy, Ht';:,'fry 4rr be caused by a ii :: steamer before the d salt, bakinp powder that are needed lings of M ■ ' ' ! akc ."0 minutes in clear sauce. ;..,';iiig.s for a .stew all for shortening. "•.• •■ "•■ in ::'• nil i;l p'jl nf are done. Flour, iVeet ndlk are all to make tender fluffy dump- TIk,' i 1 dicnts should li.'i WondorH — Ihree egg.<<, .3 tablespoons melted nhorleiiing, H tablespoons sugar, 1 teaspoon baking powder mixed wiih I cup flour. Add more flour to make .stiff dough, roll very thm. Cut in .'{-iiuh sipiaros; in each cut .several .slita; run linger through and separate, then dent llu 111. I'ry and roll in sugar. DumplingH for StewH~Mix and Hift 1 pint flour, 2 teuspoon.s baking powder, '^ tea.spoon .salt. Mix to soft dough with loilk. Turn oa board, roll out 1 inch thick, cut in small cir- (li.i. Iloll each in flour, drtip on top sinimer- ag Ktcw. Cover, cook 20 minutes without opening pot. DumplingH for Siiup— One cup flour, V4 t«»- !=poon .'■all, 1 leasiioon baking powder, .sifted together. Add '1 cup finely chopped suet, and enough milk to make .stiff dough. Hake into dunifding.s .«ize cf marble.i, drop into luiup, C'lwv, and l)oil 10 minule.i. Fgg DumplingH for Soup— Heat 2 egg.s. add '1 tea.spoon salt, 2 tablespoons milk. Sift 1 cup flour with 1 Ecant teaspoon baking pow- der, add egir mixture, and iiorc flour if neces- .-ary to make thick batter. Drop by half tea- spoonfuls in boiling .soup; cover, cook 10 min- utes. Strawberry Short fake— Pick, hull, wash. and drain berries. Sweeten, spread between bottom layer.-i of short cake. Garnish top layer with lartre whide berries, dust with sugar, and .serve with cream or custard. Raspberry Short Cake— Prenare as foi strawberry short cake. ( herry Short Cake— Make as for straw- berry short cake, using idtted sweet or tart cherries. Peach Short Cake — Pare and slice peachea. riiii-h as for .'Irawherrv shiirt cak». a:; Hanana Short ■I, ., : Peel .■I wliC and slice ha- rry short cake. ' .llu- — Any canned iHil from syiuj), may be used in place t' then quickly le cvjoking the be siftc'i ily mixed wi'.h tiic nnlk. Dunn liquid in pot or steamer should be kept at a steady boil. No more liattcr or dough should be dropped in at one time than will cover the surface of the li(]uid or re?t on top of the meat, for, if too many dumplings are dropped In at once, those underneath are sure to be soggy. The cover should not be lifted until the dumplings are done. WI-; Al.Ii THK ONIA FIRM IN C.\N.\D.\ WHO SPENJ OUR ADVl^KTl.'^IMi .MO.NKY VVIUI TilK CON.SUMEK Cak na';;;:. !''ini:h ;•;; f-r t'aniM'd rniii -iioit fruit, drained f . ,,. ^„ „^^ of fie.h fruit, finishing as" for "other short cakes. Suet lUuiijdinii;. — One cup bread crumbs B ta!.|,.-.po.,„.s tin.dy chopped beef suet, whites ami yoiks 2 eggs beaten .separately, H tea- spoon .salt, 1 tea.spoon baking powder sifted with 1 cup flour, sufl'iciont milk to mix to stiff pa le. Flour hands and make into balls Urmg small cloth.s in hot water, dust with n lur, lay ball in each and tic, leaving room to ,^w..ll. r. (,k in rapidly boiling water 45 min- ut. .. a-i,] >.,-'..' with liquid sauce (see sauces). .\pple Dumplings, 2— Pa.stc, 2; 6 apples, peeled, cored, and sliced, 1 cup sugar. Line 6 cup.^ will grease;!, with the pa.ste rolled out tnin, wot el:'-., '"ii ,,;th apjilcs, some of the sugar, cove pa.ste; put in shal- low stewpai,. ;..;., .^ .i.Hjgh to contain them, with boiling water to reach half way up the cup.s; steam thus 45 minutes; turn out 00 dish, sift sugar over them; serve with B»)ice sauce. Apple DuiUiJiiiiKs, .1 — Paste, .1; 8 applea, peeled and cored, 1 cup sugar. Roll out the paste thin, cut into 8 Rijuares of 4 inchot, lay on each an apnle with sugar in apertaw 1 \ I I ■ I ' niyiA: .MIM.s. I.I.MnKI». hONlKJN KLCU'ES— Continued nAd« by e < 'r ('omen of ••si«, snr, 6 eiii:3, li liUliiK-K, Krateil, 2 trnspoons baking powder, fluur lo vsdV.ts soft doii";h. Roll, eut with ja^Kii'K'ro!), fry au directs 1. Berry DuuipiinKs — L'sc burrica of any kind aarefully fiii'l-cd, huH!"'] ir prepared, rud inak ; at fvir aiihhi fit (.'(iji.s af.d ai!d ^ ,1 ■ i.slu'S and ir.ffredicnta , set dish i;i pan of jilale or Bhallnw bowl .! '. tc.r-.''.i,,ii salt and > - and a . . ., .,; .: V. i;h furk .op.i olive oil and - i ^ at a time, until Thin with fi.'W drops M ■■-'. ■ lie •■,; unti -Make when c a-r ad a ■'•oriiir l; i > :•' :.ixmo direclii.n. ! needed '■■ a:n..';:;' .>f old, thin V. vl '.' lahii'.'^ii ve oil. "'•I is like a r 2 of aciiv- Kerp boiled 1 vinepar ns onion hii!p(i pota'oe.s while iMl \v;i'er T, ■■> or field ■IS an J fine with .-ui. tr kni'i'. ice while hot, mix with H dre.ssinf;. Let st;uul wutorcren witk boiled dreminf till . . , .,' mors i' reiicti drt-.-.MinK or thinned with vinepar. llorhe-rndiNh Sauce— Crcatn 2 tablrnpiioiu t»u"' ' • ■ " " ••'' ' n.i fre.>«h K'nvted horaa- r"! y thick cream, Mb tas Hp.- ., . (:, ... J.,,. ... ivi ep vry cold. .Mint Sauce- One cup chopped k'reen rninl l<.ivc;<, '.J ,■ 'rir. 1^ cup powdored augar. Mix 1 liou.' .sen'ing. oinato .s.il.iil -I'are with rharp knifa. Site* lay in :.alad bowl. M.ike dre.ssinjj ai fol lu'.'.'.,: Work up j,alt.'poon each of .salt, p«pper, and fre>;h nimie inuitard with 2 tablespoons gf talad oil, adding only a ftfw drops at a linia, «■"!, when th iro-: ■■ !v t.,i.fd, whip in wilh as '■ I'Pateii, t viiiigar; toss -.1 ■ furk. ap i< e - HI'.-vvly cook 1 taLle-ipooa •"'' ■'! in 1 talili-spoon butter ,> niinuict *' '<'!»?• Add 1 tea.ijjoon curry pow d' r, ;;,..k J iiiiuutea, add 1 cup whila sauea '" '"k 2 minutes lonjter. SANIJVVICHES Mam SandwitlH-a — M..kv a drebning of half a cup of butter, otiC latWe;ipuonful of mix«d mu.siard, ono of salad on. t littla r«d or whita p'.'jiper, a pincli , f i,alt and tlie yolk of an egg; rub tho butter lu a creain, add tno otUer in- gredients and mix thoroughly; then sur In «/« much chopped ham as -.viJl make it conai'.en., and spread between tliin slices of bread. Omit salad oil and .substitute butter, if prepared. Ilam Sandwiches, IMain— Trim the crusU from thin blices of bread; butter llie.n, and between every two uome thm .slicej of cold boiled liam. Spread tho meat with a littls muutard. if liked. Mayonnaise .Sandwich — Take nice cri.ip let- tuce leave:;, lay on .lice thin slices of bread and place a tablespoonful of nice Mayonnaise dres.sing upon each. The.s^ mu.st be p;eparerravy, water or croam enough to iioften it; add a good piece of uuUer, a pinch of pep- per; work it vei-y ■ ooih while it in heating until it looks almost like pa.-te. Then spread it on a [ila;e to cool. Spread it between slices of hia'.iTCiJ bread. Sardine Sandwiches — Take two boxes uf sardines, and throw the contents into hot water, havinir first drained away all the oil. A few minutes will free the sardines from !' olJi.J 10 [i.i.-te; add pepper, s^'t lettuce and .spread water and dry the ■ ■ .vav the rkins, and • till redu.-ii to tiny picc.-f oi . .viclies, which ive been previously cut as above. The let- f.ice add.s very much to tho flavor of the aar- dine.'i. Or c!:up tr.e .-ardinci \:p nae and snnoeze a few drops of lemon-juice into them x'ld snread between buttered bread or cold biscuits. /(. v.i; Ai;i-: iiii: oni. A)\ WlVi SVKSV Ot'U .\DVKKTISING MONI';Y WITH THE CON.-^I'MER IXL SI'K t AM) COl'i'KE MILLS, MMITKI). I.ON'DO.V. ONT. !•• /(. lOo — 1 coupon CKLKRY SALT Celery Salt is made from Pure Celery Seed fround with fine table ealt. Makea an appetit- Inf flavor for soups, sauces, etc. S^VEETHEARl' PULVERIZED Tumeric MANl FACTLRKD n^ IXL Spice &Coffe8Mil!5 LONDON, ONURIO 10c — 1 coupon PULVERIZED TUMERIC. Tumeric Root is pulverized and put in pack- ttg*i- Used for coloring ciiow ciiow, mustard Vickies, etc. l5 1$: ?; pfCK SPI c:: SWEETHEART BRAND PICKLING .101 Is seletted from the best sp es th* cr*« Thorouifhiy cleaned by our nt •» varuu. sfs- lem, it i» entirely free from dy^t and dirt. A freat improvement will be noted in pirV: >■ chow cho»i' etc., if our pickling spice is RECirES— Continued. Watercress feandwiche.t -Wash well se^ • wat.ercres!i, md tht;n 4ry Ihcin in a clo pres.sing oui very atom of moi: '..re, aa far pos.sible; th. mix with the cresses har boilod e^iXa ch uped fine, and spasjned with sa' and pepper, iiave a stale luaf ar,d some fres butter, and w: h a sharp knife cut as ma: thin slices as aiII be required for two doien sandwiches; tt^.<;n cut the cress into small pieces removin • the sterns; place it betweoa each slice of b ead and butter, with a slight sprinklinp of emon-juice; pre.<3s down the slices hard, anu out them sharply on a board into small squar , leaving no crust. —Boil 1 pint of peas and I ift. Mas-h throuph a colan- and add a ,'^mall piece of I iK.r iu ta te, and enourh (ireen Pfa So; larpe pota' - till der, water and a buttvir, salt and milk to thin Pickled Onion.") pod and put in a Take *4 peck small onion*. 'Ut 1 cup salt. Pour over enough boi!in(» wa^^^r to cover the onions. L«t stand one nigh,;, crain, and repeat the ne«t night. Then cove- with coid, sharp vinega* and spice, using v/. ole spice Let them staa4 a week before using. WE ARE THK O'.'ILY FIRM IN C.XNADA WHO SPEN') OrU AnVKRTISIv; VnY WITH TIIR rONSr.MER IXL SriCE AND COFFEE MILLS, LIMITED, LONDON, ONT. • RECIPES— Continued. ALWAYS USE 8WKETHKART BKAND BAKING POWDEK. EXTHACTS AND SPICES WV. AUI by washiiiK it with a little vinegar and water, or even plain warm water, the cream used to obtain a polish would have a much better sni nu>i'(' lastiriiT effect. Excellent C'ouKh Mixture — One cup of rum, 1 cup of honey, 1 cup of lemon juice, 1 ounce (jf Kl.vcerine; ini.x well, bottle, and take 1 tea- .spodii when cough i.s trouble.some. Cure for Coughs — (Old-fashioned) — Thre« newly laid eggs, unbroken, over which pour tlie juice (if lemons, and allow to stand for AH hours. 'J'hcn pick out any bits of eggshell that are not dissolved, add 'i pound of rock candv, and I pint of Jamaica brandy, mix well and buttle. Dose: 1 tablespoon three or four times a day. I'(. Clenn White Ostrich Feathers — Four (lunccs of white soap, cut small, dis.solved in four pints of ratlur hot water. Wash the fea- thers thoroughly in Ihe lather, rinse in hot water, and shake until dry. Save old kid gloves for ironing day. Sew a pad made from the left glove on to the palm of the right one, and you will find your hand la saved from becoming blistv-red, tvhile the fing- ers and the back of the hand will be protected from the scorching heat which is so damaging to the skin. Ink Spots on Leather may be remored by several applications of a weak solution of oxalic acid. Apply with a camels' hair brush, and after a few minutes wipe off. To .Mend Hot Water Bags apply several coats of liquid court-plaster to the holes, al- lowing each coat to dry before adding the next. The result will be waterproof and not affected by hot water. To Remove Scorch From Colored Goods — When pressing a colored dress and you have the misfortune to scorch it, take a silver coin, lay it flat on the scorched part and rub it briskly, and you will find the scorch disap- pears. If in Cleaning a kitchen stove the black-lead used is mixed with a little methylated spirit instead of water, the labor of polishing is a iroixl (leal reduced and the result is particular- ly brilliant. Dish Cloths do not get the attention they should, and in many houses are dirty and quite unfit for use. After washing up, always soap tho dish cloth well, and then rinse in hot water wiMi ^'■..\:\ ill it. Rinse au-ain in hot water, and haPLr it ^11 tl'e air to dry. Cut Flowers — To keep the water fresh and sweet in va^H's of cut flowers, add to it a small " w.'ai-. This is successful even in the -■,1,-h blooms as wallflowers. Ironing Handkerchiefs beo-in in the When the edges are ironed first, the of the handkerchief is apt to swell up like a balloon, making it difficult to iron the whole properly. To Remove a I.nbel from a Jar or Bottle ii often rather difficult. This plan is always sac- cessful: Wet the label thoroughly, and then hold it near a fire for a moment. The steam thus generated immediately acts on the paat« or rum. THK ONl7v'l-lUM IN^ C.\N.\DA WHO Sl'ENI) OlIK AnVKRTlSlN<; M0NI2Y WITH THE CON.SUMER PICKLES AM) CATSUI'S. Chili Sauce — Chop 12 large ripe tomatoes, 2 • aions, 2 .imuil red peppers, 4 tablespoons iugar, 2 tablespoons salt, 'i small cups vinegar, 8 sour apples, 1 teaspoon each of ginger, cin- namon, cloves, nutmeg. Boil 4 or ."> hours. Drain off part of liquor fi-om tomatoes before boiling. Tomato Pickles— (Grern)— Half peck green tomatoes, ordinary sized onions, ?, green pep- pers. Slice and place them alternately with the sliced tomatoes in a deep flish. with a layer of salt between. Leave tin m all nigiit. Next morning strain off water, then take 1 lb. white sugar and all sorts of spices, put in preserving kettle, and cover with vinegar. Boil until quite soft.' Potato Souffle Take 2 cups cold mashed potato and stir into it 2 tablespoons melted Dutter, beating to a white cream before add- ing anything else. Then put with this 2 eggs whipped very light and a teacup of cream or milk, salting to taste. Beat all well, pour into a deep dish, and bake in a quick oven until it is nicely browned. If properly mixed, it will come out" of the oven puffy and delectable. T»mat:> Soup — One tin tomatoes, 1 quart stock, 1 gill milk or cream, 1 ounce batter, 1 ounce flour, pepper and salt. Boil together the stock and tomatoes 15 minutes, then rub them through a sieve, melt the butter in a sauce-pan, stir in flour and strained stock, boil 2 minutes, allow the boil to go off, then add cream, and do not allow to boil again or the cream will curdle. THINCS WORTH KNOWING When ironing between buttons on a blouse place the buttons on a folded Turkish towel. The button will sink into the towil. and the spaces between them will be ironed beautiful- ly smooth. Lamp chimneys should not be wa.shed, as this makes the glass brittle, but if held for a moment over a stmniing tea-kettle and then polished with a >ofi. dry cloth, the result will be all that coulil Ix- desired. To extract onion juice, press the raw surface of an onion agair.st a grater, move it slightly, and the juice will run off the point of the jfrater. Frying on a (Jas Slme iiu olves a certain amou"nt of gna>e being s;i'itUMc.l on to the wall by the stoVe. It is a good plan, thereforu|, to geta piece of oi! bai/.e, and with it "paper" th" wall, f r t'-.is is easy to clean with hot water and soap on a flannel. To apply the hairo, brush over the back of it with some flour pa.ste made vvith boiling water, then, having placed the baize in position, smooth it on to the wall v;\ih a clean do-^tnr. Clean Furniture Before Polishing It— Few people apparently think of washing their pol- ished furniture. Yet if the dirt were removed 111' ■'] '■ r:i: e it' When mi. Idle, niiddl 20 an CO lo< pij to pa ru m WE # IXL SPICE AND COFFEE MILLS. LIMITED, LONDON, ONT. Sherlock- Manning Piano 21 20TH (ENTIRY STYLE FULL SEVEN AND ONE-THIRD OCTAVES No. 2345 Full iron plate, latest model perfection, double repeating action, so constructed fefl to insure absolute stability and uniformity of touch; equipped with patent trapwork, noiseless, mouse proof, three pedals. This may be obtained in Mahog- any, Oak or Walnut. now TO GET THIS SPLENDID PIANO Only 00,000 coupons required, or 10.000 coupons and $150.00 cash, or 5,000 eoupons and $185.00 cash. This piano is equal to any $.350.00 pi:iju-, on the market. Notice how easily a lodge, a school room, or a Sunday School, or other organizations, can secure thia piano FREE. We manufacture a large variety of GOODS. Each package contains from on« •o three coupons, according to size or weight; 150 families, each using only 26 packages of our goods per month will secure this piano within nine months abso- hitely FREE of charge, or 150 farnilics, each Using 10 (.ackagcs uf our GOODS per month, together with a Cash payment of $150.00, will secure piano in seveu months. WE ARE THE ONLY FIRM IN CAN.XUA WHO SPEND OUR AUVEF^TISING MONEY WITH THE CONSUMER HIMCIO AM) COM ilK Mll.l.S, LIMITED, LONDON, (JNT. The Chatham Kitchen Cabinet 1 ■ A ii No. 2346 A Kitchen Cabinet saves steps. It takes the place of the Pantry and the table for nearly everything you na* in cooking a meal, or baking bread, cfclcaa or pics. When you look at this Cabinet yas can see at a glance that— It means houru of time saved to •T«T'y housekeeper. It mean."? the saving of mile! O'f w»lk ing in a hot kitchen. It means rcXwi from ki'r'rcn diudg«:y It ncans less reaching and stoupin.; It means ff';;ih and full strenifth food Bupiilics. It means freedom from dust, .. flies, mice and rats, etc. Tl:i3 Cabinet was designed by s woman who knows a housewife's need? Knowing that every family should have one of these Kitchen Cabintila, we are giving our custoinerH an excsptioniti chance to secure a $25 Kitchen Cabinet Regular selling price is $25.00. HOW TO SECURE IT FREE. Only 4,000 coupons required, F. 0. li. factory. A RARE OPPORTUNITY THIS Only 829 coupons and $12.00 cash, or '117 coupons and $17.00 cash, or 211 coupons and $1S.00 cash. DON'T LET THIS GO BY RECIPES— Continued. When marble basins and other marble-lined articles are neglected ui.til yellow stains have b«en allowed to appear on them, muriatic acid has to be used to remove them. Shut the water from the ba.^in. and dry the marble well. Tie a rag to the end of a small stick, dip it into the acid, and with it touch the stain, and immediately the spot will disappear. Put water into the basin at on -e upon the disap- pearance of the stain, and then scrub the basin with soap and water. When anplying the acid be careful not to get it on the metal about the basin, as it will destroy the plating. Do aot got it on the liands, nor drop it on your ahoea, nor get it on your clothing, as it will destroy them. For Black I'etticoats — Sew a white bias fold about one and one half inches wide, around the inside of the belt. It will prevent the corset cover or corsets from potting soiled. To Prevent a P:'ot sir Slioe Frotn S!ii)!)ing at the Heel— Cum a lii'lo i'lcce of vdvel on the inside of the slme. This will n.ake it cling to the storking and prevent it from slipping. Fer Ca!lou.ses on the Feet — For a callous on the bottom of the foot, bind on cttton wool, wet with olive oil, and it will soon disappear. (^ rnu. — S' ■■' ■■ " '"' ' .iTV day in warm water, to w; '\ and baking soda has been adu';'!. ani in ;ii' 'iit a week the corn can be picked out. \VE~AUK THE ONLY KIUM IN C.\N.\n.\ WHO Sl'KN'I) Ofl! .NDVEUTISING MONKY WITH TtU-: CONSt.'.MKR A Cure for Warts — For all kinds of was^ saturate an ounce tf alcohol with salicylic a>-<4 and add fifty drops of castor oil. A^ply it often and within a week the warts will dis- appear. Biting Finger Nails — A child may be broken cf biting its finger nails by dipping the flnKrer tips occasionally in bitter aloes or quinine. l''or Fainting — Loosen the clothing, bathe th« temples with cold water admit plenty of fresh air, and apply a hot water bag to the feet. To Clean a Discolored Copper Kettle — Wask ♦he kettle in strong soap suds with soda, and let it stand in this for a couple of hours. Then t.-ike some fine coal ash (sift the ash) mixed v.iih paraffin into a paste, and with it scour the kettle. This treatment will soon make the copper as bright ."j when new. To Clean White Felt Hats—Milliners use the soft inner part of a stale loaf of whit* bread. It does the work erfecily. To Renovate Black Silk— Sponge with cold tea to which a little ammonia has been added t:.:n iron on the wrong side with a moderately !: a iron. To Remove Grease Marks — Grease marks on pa^-es of books mav be feiii.ned Dy SpOfiglBf thi'in with benzine, placing the pages betweea .'^ Ingots of blotting-paper, and pressing with a v.aim iron. %X '^: \ (. wi; IXL SPICK AXI) roKFKK Mll.i.S, l.l.MITK!*, LONDON, OXT 23 Top Buggg '^^^Vx^M/iV ^•^T^ No. 2847 Nobby End Spring Top Buggy, made by W. J. Thompson k Son, London. Trimmed in lo.-ithor or whifKord. No piec« work employed. Best material. All hand madt'. ALL WORK GUARANTia:!) TWO YF.ARS. 1.3,000 coupons will seciin.' thi.-^ hu.c-jry. or !'"> c'lipons a!!d !?trj.on cosh. Bicgcle Dunlop pattern, dolaohable tiros, new depaf- ture brake, mud guard-!, roller chain, 3-coil sprinf i\saddle. adjustable forward .'xfensiwn handle bars, Vnickel-plated steel rims. Complete with tool bftf and tools, and [jurr.p, fnamcllcd black and nicely !--j. :'.48. striped. \,QO0 c.-»upii';'>h.i!d .. V."h.-t: "■/":■• ..-id 11 tcruiiuaiiy !■■ . • its -jtrciigth. By si:^ 'lii: ■..' ,'i.i.' of these Mills you have a C'lnvcnieiU place fnr ktpp- iti); your cotTi'e and \o'j o.ui j_';-iiid it as yoj n:e it, [\ri^ relaiiiii'i: it.s full = ;.'"tM!>jlh. 100 coupof..-*. or 'io coupons arui oOc ca.-ih. MILL FOR THE OKiXr.ll Colipuna in Hulk (ioods Wheels, 17 in. \V..i».'hl. fid 1(.3. licipht. 24 in. This auitahle grocer. Mill for li any ,:60 1,800 coupons, or 100 coupons snd I'J 00 eaai Beautiful Pearl I'endant. Guaran- UI^-^ teed Solid Gold. ■^^M*^/ 4 able and light running. 1,200 coupons, or 50 coupons an< $5.50 cash. No. 'l:V-)\ SEIJ -ITLIJN(; 1 1)1 NTAIN PEN J !k. gold point. — 100 coupons, or 50 coupon., and $2.00 cash. No SELF-F[MJN(; FOUNTAIN PEN (io!d fcrrul. s. 700 coupons, or 50 coupons and $3.50 cash No. 230fi PECFT-AR FFE!1 FOFNTAIN PEN '*'•''■'''" '-'""' 'r 25 coupons and $].()0 cash. KECiPES —Continued. ^Vjf^''\'^ ''/■ ; •^e,|..,waor mixed ready and the white .,f an egir ^f.f.,;"- /,^'"''^ "^ ""i^''-^ ';^''," rt'iiove .^tains bruv%' aht. suite. Remedy shoe cr bo fens, thu.'! the wear. : iealh' r .. ' Bfsa V,. 1 found To ('ever Ja;,!.- aad JdlicH — Or.p of the bo=it ways of covorin.tj janm f.n.i f.lliox. .«„ li-.., ■ U)e_y will keep woU. i.s ;(, jars <^ •oon AS U:cy aro fiilcves — Mix to- hrr .e replaced at any time ing ten '• u^nal pii-e. 50e K5c $t.l5 $1.75 $1.15 70c $1.15 40e 40e 25f 30t 20r <(0c 70c $1.00 dur- SUMER ( ouporis whicii have heen issued by uh to date of this cataloifue will apply on thla Premium List. List of Premiums No. Article No. Coupons, Or JOOO— .Spiee Caljinet. .M..-t u.-efui arlide for the home. Holds six kinds of s[)ice-: 50 10 coupons and B»e 2001 — Lady's China Clip and Saucer, beautifully decorated... 25 5 coupons and 15e 2002 — (icnt's Ctiina (11;. :i:i.l Saucer, hoautifully decorated... 25 5 coupons and 15c 200.'! ChiM's .Miir, iM'ai.urulJy drr,,,;,! i-d 25 5 coupons and 15e 2001 -St' ( 1 Ki!i\L's 25 5 coupons and 15e 200,')— Ciuna (up an(; Sa^i -rr, luafly decorated .'J5 10 coupons and 20c 2000 — Spoons, first (piality ahiinimun. 'i dozen 35 10 coupons and 20c 2007— Boy's Mouth Ortnm .'{.5 10 coupons and 20c 2008 Il.-ii. r,i i h, i(]ii-ri!i,,ii eliony H5 10 coupons and 20e 2009— I'hildren's Toy .Auto .f,0 10 coupons and 25c 2010— Dessert Spoons, first (luality aluminum, '- dozen 50 10 coupons and 25c 2011— Dessert Forks, first quality,. same material through out, '- dozen .50 10 coupons and 25c 2012— -Mouth Oiu.'in, Mftelphone, excellent tone 50 10 coupons and 25c 201:: ''.y'-yy-.- ; ' : - ' ' .ijy useful r V.;,;.- ■';■''■''' 50 10 coupons and 25c 2014 - .Minor --A ."^ure favorite fyO 10 coupons and 25c 201f; l!iit.';le or Coronet, for boys 50 10 coupons and 25c 2017 B'!'.-!" (.;• Cornnet; a desirable toy. . 50 10 coupons and 26c 2'J'' IP and Saucer, decorated 50 10 coupons and 25c 2019 -.-ly^'i a.'iii t i-aiii, (^(nuine German China. . 50 10 coupons and 25e 2020— Pn.n Dun Dish, very tasty 00 10 coupons and 30c ?021— Tablespoons, aluminum, always the sai; . .... GO 10 coupons and ."JOc 2022 — Table Forks, aluminum, same quality iniou;:i.oit, Va dozen " 60 10 coupons and 30c i:02;;— Cluna Te.-. ■ , tlirman de.>!o-!i tiO 10 coupons and 30e 2024 -Doll, spe •!, ^ J value 60 10 coupons and 30c 2025- -.-^haviiiu- Set, very cute 75 10 coupons and 40c 2026— Glass Vases, imitation cut glass 75 10 coupons and 40c \VK .\HK THl:'. 0\ i i IN i ' \ .\- \ ! . \ \\ii(j .-■ i i:m i ( i; |c 1 1\ I .i: 1 1 S ! .\' , .MONFY Wri'ir rilK CONSUMER .1 M' I I M I I I )\l M i\, ON"!', SEK ronnjN LIST ^^?^i^-- .....K H.ndso.. pi^mres Well Worth Framina M^ 1078— Statues 1368 — Fruit Picture, 15 coupom Win» y«i Tea Set r iJSlk. ! < • •>»■ Statue Clock 1 ^-^eT^r- 'M^i^^-s'ij-J^'i^: ■■?'«"'- ''■-^ . >'*^ Rock cf A;;l<. 1'> coujions Child's Picture, 10 coupons WK AKI ■IP' iiv. \N\n\ WHO SI KNP (II i; \ii\ I i: ri-'N', .,in-.!:v writ! Tin-: .•nNsrMEii i.\l si'K i: I IMITKI) List of Premium^' -^^nnn'mm/ -J «'.. ^ it ?^ lock nNSCMER No. Artiile J027-~Jcwrl Haskc-t, handsome ; ^., J028-SuKar and Cream, especially n- 2029 - Nii'kle Fruit Hasknt, good article.. 20S0 — IIindliKht Alarm Clock 1031— Glass Va • >iitiful imitation rut jjlas 2032— 'loy China Jta Sit, German design 2033~15on Don Dish, fancy 2034 — N'iokei Fruit Ha.^kot, very noat and tasty., 2035 — Hiscuit Jnrs, very fine 2036 — Mi.scuit Jars, spictulid liesign. . . 2037--Hnl>y Alarm Clock I0.?8— Dwii; special. Every Rirl like a (i.ii 2039-Chiria Tntile Sot. 4 pieces, rr'^niine German China 2040 I'res.'^-'d Cut Glass Wo 2041— China Bedroom Set, toy 2042— Triplicate Mirrors, especially Rood arliclf 2043— Jewel Hasket, beautifully decorated.. 2044 — Glass Covered Pitcher, .nomelhing new 2045 — Shaving Set 204C— r^having Set 2047— Toy China Tea Set. Every lillle girl would be delighted with this 2048— Lemonade Set. Very u.^eful for water or lemonade. Nicely decorated 2049— Toy I'iano '.....'.'. 2050 — Toy Auto. Every little boy loves an anto. 2061 — Doll; special. Every little girl likes a doll. Neatly dre? used 2062— Pickle Fork, pearl handle 2053— Butter Knife, pearl handle 2054 — Boy Scout Bruiis Statuary. A most desirable premium 2055— Wine Set. Droant-T and ':; dn-.-.on Glasses, riciily etnb'is.'^Oil, new (iorriian di > i/n '. 2056 — Food Clioppir. A h-inj: chwld ii'H'e.^.^iity. A great labjr .savur; gene-al purpose size. 2057 — Casters, 3 bottle.s, salt and pepper, mustard or Vine^jar 2058 — Castor.';, ,'} liottlc^. 9 -I'^.n'; ;;;n ji'i.. i iinnio'id p.iint 2060 — Fruit Set, pretty design, velvet fini.sh, exceptionally g.)od 2061 — Tea Set, 21 pieces, extra good •■ ahie, beautiful (!tM man China 20'"^ --'ica Set. 21 pio.-es. T;i:,!,il R ,^ rjuria -■■ " :' ■ . '■■>' atly decorated mafrnincent de.sisxn. 2(>i-:. -Ml ucal A!ar,n Clock 206') — Wir.e .Set, especially fine 2067— Finit Set, extromrly handsome set , 206S- • ; : ; - de.sign 2069-^ VVii.c Set, wondi:rfully cute 2070 — Metal \V'ine Set, new German design 2071— V, a Set, 42 piece-, b.autiful German China 2072 — 'lea Set, 42 pieces, German China; a choice set 20vJ — Brasii Statuary, rno.st anisiic and plea.sing design.... 1074— Rra?s Statuary. Thi.s !-; exceptionally beautiful and a very liand.somc premium cuupona Of ■■, 10 coupons ft.d 4*. 10 coupons and 4o< I) 10 coupons and 4B^ , .') 10 coupons and 48). 100 n coup ins and b#« ino ' HH.' 126 unJ 125 15 i and 125 15 (■ ; ni» and if 5 15 ':■-'_}. 'J lis and ^i. I ^ -. !;. Coupon* and li« 12o 16 coupons and lit 1 •:,'. 15 coupons and 6I« 125 15 coupons and o6( ! -.'.h 15 coupons and 56t 126 16 coupons and lOt 125 16 coupons and 60f 125 16 coupons and 80« 125 15 coupons and 80c 150 15 coupons and 7ft 160 200 250 2.'30 250 200 190 ;too ,'',00 400 ■100 •100 4.-.0 •l.'.O !;.0 !."0 500 600 700 700 HOC 15 coupons and lit 150 15 coupons and 80t 150 16 coupons and 81c 160 16 coupons and BOo 150 15 coupons and 80* 150 15 coupons and 80f 150 15 coupons and S$t 200 26 coupons and $1.00 25 coupons and till 25 coupon.i and |1.2I 25 coupons and $1.21 25 coupons and |1.2B 25 coupons and $1.2* 25 coupons and 85f 25 25 25 r»" I.O 25 25 25 26 ■-■'■'•• -1:11 ■ns coupons coupons coupons coupons coupons CUpORS ci.capons coupons coupons coupons coupons and $1.51 and S1.5i and $1.90 and $1.'JS and $2.08 and $2.10 and $2.20 and $2.23 and ?2.2I and $3. S.J and $2.33 and $3.0* and $3.)> 50 coupons and $1.8* WE ARK THK ONLY liKM IN CAX.XDA WHO SPEND OtJR ,\DVRRT!SINO MOM'.Y WITH THE CONSt'.MKK IM, :.l'|i I, AMi ((»l TKK MII.I.S, I.lMllKh. LONDON, ONT. Pictures Well Worth Framiria, ski: (oi PON r,isT "••-,'K*j'"»"'.'i!»"T«ir^ ^ IfJ58--Sn..w Sr. ! ■• NNiller SCITK'. 1.1 ri.LlllMiis 1747— Child Scene, 1' i;!' ►^htninvr Sicno, 10 coupong RKCIPES—Continued. Al.WAVS i;8K SWKKTIIF.AKT BFtANU BAKINd POWDKU, EXTUA( TS AM) SPICKS Frcciuenl DiistitiK savers swceijin^j. A lonm that i-i (iastt'd nftcii and '.horuii^^lily will not requiit- such constant, swoopini; as one that is dustt'c] carch^Ksly and Kfldoni. Pali'iit l.fiillicr Shii ■- \. '-I'-l l.av .■ I'le dirt reniovMJ frum llu'tii wiih a daDip sihiukp. I'fy with a dustor, and then apply a v(Ty little rasclirif. and polish with a silk han;:■ .'.v:'r. luf,:;-:- ■.'. ■. ^ ;;^.:,!^ To Kemove Kgg Stains From Sliver — Apply table salt with a wet cloth, and they will quickly disappear. To I'revcnt ti!:;s.ies From Cracking — Put a •siK'er spoon in when any hot li(]!,:id is to be poured into the k'i'^'^' pouriuK dir'ctly on the bowl o ftho spoiin. The heat will i,;iL crack lh> '''a - 111 'h:-. '.va}-. ri\ hiiler I'll! a "lass tumbler half full of str ! Ml .«oap suds, and after the flics ha'.> .L,...a' to roost on the ceilinpr, it is an easy matter to catch them by placincj the turnl)lpr over them. They will fall into the si;ds and .soon die. This takes but a short tinit each evening and keeps a house ^'ree from flics. I'or Ifouso I'lants — A few drops of anv tnunia put in each quart of wa'er with which the i)lants are watered will improve the color of the foliage, and inciease the growth. I'or an Ironing Stand — Use a wire-covered a. be; tos mat. It not only cleans the tlatiron, but will not scorch the sheet. Faded Colors may often be restored by the use of alum water. A faded blouse, for in- stance, should be shaken free of dust, then washed well with ca.itiie soap, rinsed thor- oughly in clear water, and then in alym water. The alum will generally brighten the colors, and in any case it will help to set them. WK .AltK 'yv. ONLY KlUM IN ( \N\li\ WHO Sl'KNIt OIH .\nVI-:i{TIS[NC, yU'\y.\ WITH Til!: CONStT.MER s ■■'(• full the i i an licr the iilo the a short ee from .MlM|)i('(>, whnio Allspift'. Kround I!«ra* ISiikinif Powder *>-«z. tin, I roupnn 12-oz. tin, 2 coupons 16-oz. tin, 3 coupons l-ql.Si>nl(>rs, 1 coupon Tumblers, 1 coupon Fancy " 1 coupon liucliwheat Flour Pancake Flour Sweetheart Coffee I/] -lb. tin, 1 coupon 1-lb. tin, 2 coupons Chocolate Cream Cofl'ee 1-lb. tin, 2 coupons Cloves Cassia Cream Tartar Curry Powder Cayenne Popper Castor Oil Flavoring Extrf cts 2-oz. bottle, 1 coupon 4-oz. bottle, 2 coupon 8-oz. bottle, 4 coupon Ginger QUALITY EXCELS IN BOTH OUR GOODS AND OUR PREMIUMS and Gee uie Otlwr Kerhn .*>ajje Savory 'I'hyme Mint Jelly INiwders All flavors Lemonade Manna I'apicnca Pure 1 X I. Mustard l». S. F. Mustard Durham Mustard French Mu:,(ard Pastry Spice Mace Marjoram .S. Machine Oil Oil of I.emon Oranjfcadf Sweet Oil Mlack Tillicherry Pepper vVhite Tillicherry Pepper PickliuK Spice, whole IMckling Spice, ground Sulphur Salt Petr^' Senna (.eaves Turmeric Turpentine SA\ h \ULli roiPONS AND GEl PREMIUM IXL Spice bi uonee Mills T nvnAXT -• --«_•■ XT !_' -^ n C=50«=3 t IMtTCn /"VVTTA r>Ti-\ ^. You can secure one of these cook books by sending us name and address of your grocer, Do not delay. Only 100,000 given away. C (A C. O O u a C5 (d H }^ Vn CO 0) E o X OtiAitt.. .laiunsuoD aq^ q;iM Xauom SuisiH3App jno pusds oqA* «p!;u«^ m ;*ido3d -^lun auj ojf a^