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Lea diagrammes suivants illustrent la m*thode. 1 2 3 1 2 3 4 5 6 MICROCOPY RESOLUTION TEST CHART (ANSI and ISO TEST CHART No. 2) 1.0 II£ m IX |a2 ■ 4.0 I A3 III 2.2 2.0 1.8 1.25 1.4 1.6 ^ /APPLIED KVMGE Inc S^^ '653 East Main Street S^S Rochester, New York 14609 USA jS (716) 482 -0300 -Phone ^B (716) 288 - 5989 - Fox T rfE^ X.. / J^l^^ © |S( J3 -^ PUBLISHED BY -^r ^o.*i«ifiit n*.«.«»MKruM(MiMi »>«tter the si/e Pint of -£^"7 *"'* '"''• "°^^ »"'•" '" one Pried Oysters. Select the largest oysters for fryine Talc#. them carefully from the liquor, ky them on to aWr^b'tKr" 'T'"'' ^'Shtiy /pon them cracker crui^h,'"'"' "?^ '"^^ ^^em in tn , l7i . 1 ' "^ .^"'•nmeal and fry quickly to a hglit brown in hot butter. Serve 1^ once in a warm dish. ^^ Roast Beef. -^T'^u^^* P'^*^" '"'■ roasting are the sirloin and rib pieces, the latter are beUer fo? » smalfarnily Remove all\nhe Jne? firmly' TfV ^*ight round and skewe «ll?^^«A y°H ^'sh the meat to be rare if we"l do"" r"n^°^ •^°""^' 'f y- -i^h the LounS /t^°"t, t^enty.five minutes to t^pmind Have the oven very hot when tMNt IS first put in, let it cook for fifteen ^wenty minuses, then turn one cup of boiling water over it and sprinkle wi?h water that^r/n /^ r^^' frequently with the water that ism the bottom of the nan that It may not get hard and dry. Vhe„ thl STt'^e.'"''''""^'' '' *° a hot dthand put the dripping-pan on the stove to brown the dnppmgs As soon as they are browS turn ,n two cups of boiling watered thicken Travy r Z1 ''"\"°^^ ^*^"- Season tSe serve^•n« ^* T^ ^^P^' «^"d salt and SU^hT^^ea^^'^^^-tturnitinthe Stew of Beef. This is an old-fashioned dish but is very nice If properly done. Select a nice iS c'^'eru'^Uh'b'^' '""'^ orfourToind? cover It with boiling water and cook it slowly for about four or five hours, or um Stat.r''^ W^.'' ^^^y' *^°^"«^d ^ith bS. mg water. When it is well cooked season the meat is just ready to fall offof the bone wanted, it is often better to do so, then ' Te^rrres^so ZT^ ^ ^''"^^^ «^'"« "'^^"^ ^^^ to cet it tL '''* °"' '° ^'^- ^^-"'^h's farm n?:il .u ^® "**" ^'^••e just goinc out to m.Ik, as they went past me with the pS on since th^r;**- ^'^.''' ^"^ ""t been washed since the morning's milking and eoodness I only knows when they had hid a goKash ^fS me' tTb""^- '^'''' «°-l ^'^^ 't done lor me to be so particular about my cans ,^,'^f" they were so careless abou thJpaih and m Ik f^r J'^^' 'Vl' '''' -' the' c'^w milk^^S; ^ ''""'^ '^^^'y "^-^d «»^h dirty milk pails, even once, they were not nice we?o S?' S^- >^^'''^' ofg'ettingthecream we told Mr. Smith we cared for his milk no ^nger, we would make other arraigrmen^s ^ten r^'^L'-^'^^' *° Mr. Stearns.^wTSld* often heard h.m spoken of as being one of thech^ Th'' ":r ^'^° d«''»ered^n,°?k?n the city. There the men were just going out to the yard with their pails on their arms ' but how differently they looked, they were as bright as mirrors. We went out to the barns and yard, everything was as neat and clean as it was possible for such a pface "o be. We engaged milk of Mr. Steams for the summer or as long as everything was satisfactory and saw the%ow whose mUk we were to have, a pretty Jersey, called '^uno •' • u?"^' I thought, everything will be all nght we shall have no mo?e trouble It was all right for one week, then our troubles re' urned worse than ever, Baby com menced?o woTsIunSuh"""'' '''' ^''^ --- 'nS sTe wouT^ ? "" ^T'^ ^ ^""y t'^at we thought she would die. My husband went out to Mr. Stearns' to see if the milk was the same they had promised to send us and learnt I fro?» one of the men that "Juno" had Wn had been having milk as it happened one day from one cow, another day from anoth! er, until our poor Baby was nearly dead riH^S^? save up the milk entirely and de- cided to use barley water; bui had to giveit up m a fewdaysit did not agree with Baby, It acted like a cathartic, so I knew k was not the right food for her. " like SLv.Tn ''""^^Td «»ilk, she did not like that at all and refused to drink it until she was driven to it with hunger? An Zul THE DIAMOND COOK BOOK le cream for mith'sfarm oing out to the pails on If you will ?en washed i goodness good wash- ad it done t my cans t the palls f the cows such dirty ! not nice r the cream is milk no ngements. s, we had ig one of i milk in going out ;ir arms j they were ut to the neat and place to earns for ling was milk we "Juno." Ibe all It was ubles re- enced to »rse and thought t out to he same learned id been and we ed, one 1 anoth* lead, and de- had to ee with knew it did not it until ^n hour there is plenty of time for the meat to cook. Novvriu the meat from the bone, remove all b.iil parts and put the meat in a frying- pan w th some of the water in which it was cooked and a piece of butter if there was no fat m the meat, set it on the stove and allow it to l.ruwn until the meat is crisp on the ont^iile, then turn in the rest of the water from the kettle and thicken with flour wet with cold water. ITiis dish can be varied by cooking rice, potatoes, macaroni, pars- nil'S and onions in a little w.iter and adding to the stew. Some of this meat, before it has been browned, will make a nice pie ac- cording to 'ae following directions: Meat Pie. 2 cups flour. 2 teaspoonfu.s baking powder, 2 tablespoonfuls butter or lard. Milk or C"ld water. Sift the flour and baking powder together work in the butter with a spoon, if lard is used a little salt will be needed. Use enough of the milk or witer to make a dough stiff enough to roll out. Line a buttered baking dish with part of this dough rolled into a thin sheet, fill it with the meat cut into small pieces, pour over it a cup of the thickened gravy and put on the top crust. Kftke half an hour in a quick oven. Boast Pork. Cut off the skin and part of the fat if there is a good deal. Have the oven very hot when the pork is first put in, cook it fifteen or twenty minutes, then pour over it a cup of boiling water, and sprinkle with sage, pepper and salt, baste frequently. Cook the ])ork a long time, the more it is cooked the better it will be and the more healthy. Do not make a gravy it is too greasy to be good. Yorkshire Pork Pie. Make a crust according to the rule for meat pie. Line a buttered dish with part of the crust, fill it with alternate layers of cold pork, sliced thin and seasoned with sage, pepper and salt, and some apples f>ared and cut in thin slices. Pour in a ittle warm water or beef gravy, put on the tO|} crust and b»ke after she drank it she was crying as though she was in terrible pain, and (iiially relieved herself by vomiting. I persisted in giving it to her for two or three days, for I felt that it was the last resort, it was all to no puriK)se though, for she could not eat it and live. Finally in a fit of desperation I went to Dr. James and asked him wiuit *o do, •• I have found that the milk-men cannot be trusted; Baby cannot eat barley w;„cer or condensed milk ; what shall I do?" I said. I do believe, he was glad, I imagined there was a twinkle in his eyes and the corners of his mouth twitched as thoi;gh he wanted to laugh at me and say "I told you so,'' he was polite enough not to say anything of that kind however ; but said he could only advise me as he did l)efore When I told him why I objected to the manufactured foods, he did laugh, and asked if I ate anything myself, said I ought to visit some of the flour mills and some of the bakeries. He seemed to think it very inconsistent of me to eat sugar, candies, baker's cakes, anything made of flour, or anyth-ng at all, thinking that ifl||L clean and sweet and then think all onR prepared foods for infants and invalids were unfit to use because of the carelessness oft he manufacturers- "He concluded by saying "Mrs. F. you must do as you like in this one thing, I can only tell you what I think and what I know, 1 th;..k Wells, Richardson &' Co's Lactated Food will agree with your baby, that she will do well if she has it. I know that it is a perfect food, that it is prepared according to this formula, "~he read it to me, I don't rememberit-"that it is perfectly clcan.much cleaner than the flour and other things you are using all the time. If you do not feel quite sure I am telling you the trut' , I will go with you down to the factory ana let you see for yourself, I know the firm well, they will be glad to show you all over the place, let you pry into all the corners and «.sk all questions you wish." I went with the Doctor, and was sur- prised and delighted to see how nice and neat it all was, it could not have been nicer had it been in my own kitchen under my own supervisioa, Before I had been in the &c- TIIW DIAMOND COOK liOOK. Dried Beof. Chip the dried beef into thin slices, cut these slices into small bits and put in a fry. ing piin with enough milk to cover the bits of meat, a small lump of butterand a little pepper. Thicken this when it is boiling hot '.vith one teaspoonful of cornstarch wet with a little cold milk. When it boils up once more stir in an egg well beaten. As it IS often difTiLult to get the genuine dried beef it is better to dry it yourself, then you are sire of it wnen yau want gether too ti she ought re over, we ths. liahy she has not nencedgiv- ileeps well, will waken ut. ouble with :aning thty have three h its glass Vice every /e them a 5uds, using :, andrins- has been :old water, da water, ood I find les getting be sweet; as always It sour and y sick. 2 is grow- :1 child I ced, very summer, ler teeth, li she will ; unusual children tlived all '■ is little thing but dren will ey have Food for is neally Veal Scallop. Chop the pieces of cold veal and put the chopped meat in u buttered baking dish, in altprnate layers with cracker cruiiil>5, the same as in the oyster scallop. Pour a cup of the gravy over the whole and bake half an hour. Deviled Ham. Chop lean, boiled ham »ery fine. To every pint of ham add one teaspoonful of mustard, one tablespoonful of flour, and one-half cup of boiling water. Press this mixture in a mould, when it is cold it will slice nicely. It is excellent for sandwiches. Oreaxned Eggs and Baoon. Boil three eggs hard and cut them in slices. Arrange on a platter and pour over iihem a cream sauce made by stirring a tea- spoonful of butter rolled in one of com- starch into a cupful of boiling milk and cooking until it thickens, seasoning to suit the taste. ArraJiee thin slices of bacon fried crisD around thg edge of the platter. Spioed Meat. Take a thin slice of round steak remove the bone, all the fat, and the bits of skinny membrane on the outside. Make a dress- ing of one cup of bread crumbs, one-half cup of butter, mustard, pepper, salt, ground celery seed and spices to suit the taste, add enough hot water to make it soft and spread over the meat. Now roll it up firmly and tie in a thin cloth, place the roll in a kettle and cover with boiling water. Boil from three to five hours according to the size of the roll. After it has boiled two hours put in a teaspoonful of salt. When it is done remove the cloth, place the meat in a mould with a heavy weight on top. When it is cold it will slice nicely and makes a nice cold meat for lunch or supper. Ohiokeu Salad. Boil the chicken till very tender, free it from bones and gristle, and chop. Chop a good sized head of celery and mix with the chicken, season to taste with pepper and salt. Tvlake a dressing by beating the yolk of one egg until light, add one-half tea- spoonful mustard, one-half teaspoonful improving and I had ceased worrying I found that the constant worry sil)out Ikt had Iklv too much forme, I was all worn out, my nervoussystem war completely unstrung and my old friend, Dyspepsia returned. I nrver felt so perfectly miserable in all my life, I ftlt that I was nocomfort or blesssin^r to my family and I certainly was not to niyW'lf. I took all of the tonics that 1 )r. James re- commended, all of the tonics and nerve foods lliat all of my neighbors had ever heard of', 1 at it was all useless, not one of the tonics (lid nie a particle of good. I was disi r- aged, I did not know what to do. Onedaj' I was looking over the newspapers and no- ticed that Wells, Richardson tSr* Co., were advertising a new preparation of thei rs called Paine's Celery Conii>ound, they recommend it for nervous dyspeptics. 'There," 1 snid, " I will try that, the food they make is the belt there is and if they can make one good thing tuey certainly ought tomakr another." I did try it and from the very first a felt that I was being benditfed by it. After takiug a few bottles I feel perfectly well and strong, never was better in my life ; I enjoy living once more and can care for my Family as I ought. And now I would r-commend all young mothers to follow the advice of their physicians, for the physicians have had more experience and ar« l)etter able to judge of the nourishing qualities of the foods and milk, by so doing they will escape the trouble and anxiety through which I passed. ■< < » IP A I N: 18 THC CRY OP INJURED - i\| ERVES! o— — Wherever locatod, whatever the oauio, when- ever felt, tho condition of the nerves ia th« ciiuso of pain. Tho norvos penetrate every portion of tho body and vrhon disordered and diseasud, give rise to Neuralgic Pains, Pleurisy Pains, Rheumatio Pains, Stomach Ache, Headache, Aiackache. Phine'3 CEiiEi^y CeMPeuND by BOothing and Btrengthening the disordorod nervous system, regulating the action of the vital functions and promoting healtny and timely pro- ooiMji in the stomaohi Ureri boweUi aad kidno^i. THE DIAMOND COOK BOOK. sugar and a pinch of salt, mix together nn- til smooth then put in two tablespoonfuls of salad oil and four tablespoonfuls of vinegar and beat until perfectly light and smooth anJ mix with f he chicken. Genuine Boston Baked Beans. One cup of dry beans. Soda size of a bean. One tablespoonful of molasses or brown sugar. Piece of pickled pork. Pick over the beans at night, (the small white beans) add the soda, and cove'r with cold water. In the morning pour off the water cover with fresh and boil till tender. Then stir in the molasses or sugar.^put in a bean pot, score the rind of the pork and bury it in them, bake two or three hours. lie sure and have plenty of water while they are baking else they will be dry. • Liver and Ham. I pound calf's liver. ' X poui-d ham. ^ cup gravy from ^,oup stock. 1 cup fine bread crumbs. 2 eggs, well beaten. Minced onions and parsley. Pepper and salt. Boil the liver and ham, in separate dishes, chop tiiera fine, mix together and add the soup stock, the seasoning and eggs. Grease a Boston brown bread mould, put the mix- ture in it, cover tightly and cook two hours, then turn out and pour a cupful of drawn butter over it. It is nice cold and without thi- drawn butter. >AINE'S-CELER COMPOUND Tripe. Take honey-comb tripe, boil it till per- fectly tender in salted water, put it in a bovvl with .vinegar enough to cover it, leave It for a day or two. Remove from the vinegar, dry witn a clean cloth, din in beaten egg and then in bread or cracker crumbs, and fry in butter. Tlius prepared, tripe makes a most delicious dish. The ."Sickling vinegar may be omitted and the tripe, when served, have a squeeze oHtmon en It. Price, S1,00 per Bottle: CURE* Neuralgia, Nervous Pros- tration and Weakness, Dyspepsia, Diahatesi Depression, Debility. Bllllousness, Blood Humors, Headaches> Mplancholy, Partial Paralysis, Piles, Gout- Rheumatism, Kidney Diseases Lumbago, Asthma, Alcoholism, Jaundice, Scrofula. ^ Female Diseases, Fevers, Fever and Ague. Nausea, Palpitation Dizziness, flatulence. Six for S5.00. introduce CiTy Coxapo^^a. in places «;;«„ dealers do not have it in stock, we will, on receipt of two dollars, send two bottles jecure ly packed and express charges paid, to your nearest express office ' U/(jll8, I^i(;l7ard809 & §o., BURLINSTON, Vt.. and HONTBEAL, P.O. THE DIAMOND COOK BOOK. 3 CURES uralgia, Nervous Pros- tlon and Weakness^ tpepslai Diahatesi pressloHi Debility. llousnesS) Hood Humorsi idachesi Melancholy, tial Paralysis, IS, Gout- Rheumatism, ney Diseases umbago, Asthma, iholism, Jaundice, >fula. ^ ale Diseases, Fevers, )r and Ague. lusea. Palpitation iness, flatulence. Cor S5.00. soMna. in 1 stock, we two bottlea »id, to your L, P.O. Spioed or Piokled Relish of Meat. Chop remnants of cold beef, vtil or mutton, very fine, and mix with it a quar- ter as much ham or bacon, also minced ex- tremely £ne. Season to taste with allspice, pepper, salt and, if desired, sweet herbs. Put the mixture in a covered disband set this in another of boiling water and cook until the meat is heated through. Take from the fire and press in a mould tightly, place a heavy weight on it. When cold turn out and cut in thin slices. It may be kept for some days by pouring melted suet at butter on top and setting in a cold place. Hamburg Steaks. Two pounds of lean beef, from the round, chopped very fine. One small onion and one bunch of parsley also chopped fine. Two eggs. Wet the beef with the eggs and add the seasoning. Form into small cakes or rolls to suit the fancy, sprinkling with bread or cracker crumbs and fry in hot butter. They are very good if properly prepared. French Mustard. Grate an onion and cover it with vinegar. After it has stood for one hour pour off the vinegar, add to it a little cayenne pepper and salt and a spoonful of sugar and mus- tard enough to thicken, mix and set on the ^ tove and stir until it boils. When cold it is ready for use. Sausagre. lo pounds of pork, 3 ounces of salt. 2 ounces of pepper. iK ounces of sage. Chop the pork fine, do not have too much fat, add the salt, pepper and sage and pack lightly in long slim bags and freeze. When wanted for use tear the bag off and cut in thin slices and fry uniil brown on both sides. To Corn Beef. l6 pounds salt. X " saltpetre. I •« brown sugar. 4 gallons water. *1 tOSctiief a.nu puur oVct beef, in a few days it will be ready for use. WEAK NERVES BSma OIT STSFEFSIA. A vigoroua nerrous Bystem preserves perfect oo- ordination in tho action of all the drgana of the body, one helping the other out of trovthlo. But when the nervous system is wearied, overtasked or injured, this requisite co-ordination is lost and they no longer work together for a common end* DYSPEPSIA ISTHB USUAL UK>ULT. Fatigue, deprosiing mental tmotiona, debility of the po^ves by illness have a similar effect. CELEB7 COMPOUND has a beneficial stimulating action on the nervous system ^ which tho digestive process is rendered more peneot. A more etTactive remedy for Dyspepsia hM never been devised. Mrs. E. OOBDON, Montreal, writes: MaySrd, 1888. I have been troubled along time with Indi- gestion and have tried several remedies but with- out much if any. effect. I tried F»ine's Cflery Gomponnd and found more relief from it than anything else, and can highly ruommend it to anyone suffering from Indigestion. HABBISON BBOS., Hamilton, Ont., write; April 27th, 1888. We are selling your Paine's Celery Compound, and all of our customers who have used it seem to be very much pleased with it, one customer says, he was entirely cured from Nervous weak- ness by two bottles after trying almost every other advertised medicine. . JOHN L. BBODIE, Montreal, writes: April 21st, 1888. I have great pleasure in recommending your Paine's Celery Compound, my system was run down and I was not fit for business, I oould not sleep well at night and was ^tiy nervous. I commenced taking Paine's Celery Compound, and found immediate relief, I am now iLfale to tran- sact my business and stand any amount of excitemant without bad effect illE DIAMOND COOK BOOK. To Stuff and Bake Pish. Soak stale bread in cold water until soft, drain and mash fine, stir in a spoonful of drawn b -tter a little salt and pepper, (two -nw eggs make the dressing cut smoother), and spices if hked. Fill the fish with this and sew it up, put a little water in a baking pan with a small lump of butter, place thi fish m this and bake forty or fifty minutes. Sked ""'^ ^'"^ """^ "^ *'^ 2°°^ Fried Eggr-Piant. Slice the egg-plant in slices from a quar- ter to one-half an inch thick, pare each piece carefully and lay in salted water for an hour, then drain the water all off and cover the egg-plant with boiling water and let It stand in a hot place for a few minutes. Wipe each piece dry and dip in beaten egg, then m cracker crumbs and fry in a hot buttered pan until nicely browned. Pried Parsnips. Boil m salted water until tender, scrape off the skin and cut in lengthwise slices Dredge with flour and fry in^ hot dripping or lard, turning when one side is browned. Drain^off every drop of fat; pepper and Wells, Richardson & Go's If/iCT/iTED Food. Parsnip Fritters. Boil until tender, scrape off the skin mash smooth and fine, picking out the woody bits. For three large parsnips allow two egg| one cup rich milk, one table- spocnfurbutter one teaspoonful salt, three ^ablespoonfuls flour. Beat the eggs licLc stir in the mashed parsnips, beating hard! Wiv..' S"""" "'i? ''^'' "^^* the milk cakes '" * ^^ ^' ^"""' °^ S"tidle Mashed Parsnips. Boil and scrape them, mash smooth with the back of a wooden spobn,> or what is ^uch better one of these new potato mashers picking out the fibres, mix in three or four spoonfuls of cream or rich milk, a spoonful of butter, pepper and salt to taste. Heat to boiling and serve heaped m a mound as you do potato, in a hot di«h How to Prepare the Food for Yonng or Delicate Children. Take three teaspoonfuls of Food, and mix to the consistency of cream with a little cold water. Add one half pint of warm water, and heat until it boils, stirring constantly; remove from the fire and add one fourth pint of pure milk. As the Food contains sufficient Sugar of Milk to make It of the same degree of sweetness as mother's milk, we do not recommend the use of any cane sugar. In some cases, how- ever, if children have been used to other loods, that have been sweetened, it may be necessary to add a small amount in order to satisfy them. In case this is necessary, use as little as possible, and gradually dis- continue it until left out entirely, for it is liable to produce sour stomach. In some cases of very feeble digestive powers it may be necessary to use somewhat less milk. For Stronger and Older Children. Make as above, but use one-half pint of milk with a half pint of cooked food. General Directions. The above directions will meet almost every condition, but there may be cases that will need to vary somewhat from the rules given. An observing nurse will soon be able to adapt the Food to the wants of either the infant or the invalid. In the case of infants, the feeding for the hrst month should be moderate ; notoftener than every two hours when awake, and not to exceed at any time about three ounces, which IS an ordinary nursing bottle half lull. In some cases the child cannot take as much as this. The first month of the child s existence is spent mostly in sleep, and It should never be awakened for the purpose of feeding. When food is neces- sary, the rhild will waken. As the chile' Jnercases in age aad sirengih, llie quantity THE DIAMOND COOK BOOK. lCO'S OOD. r Young ood, and n with a f pint of Is, stirring ; and add the Food to make etness as mend the ses, how- to other it may be in order ecessary, lally dis- for it is In some owers it 'hat less Idren. f pint of )d. t almost 3e cases "rom the mII soon vants of ; for the t oftener and not ounces, tie half lot take of the sleep, for the neces- e chiU! uantity Baked Macaroni. Cook the macaroni in salted water for twenty or thirty minutes. It should be soft but not split. Drain well and put a layer in the bottom of a buttered pudding dish ; upon this grate some mild rich cheese and scatter over it some bits of butter. Spread upon the cheese more macaroni ; fill th« dish in this order, having macaroni at the top covered with bread or cracker crumbs and bits of butter scattered over it. Add a little milk and bake, covered, for a half hcur, then brown and serve in the bake dibh. Creamed Macaroni. Cook the macaroni ten minutes in boiling, salted water. Drain this ofl and add a cupful of milk, stew until the macaroni is tender. In another saucepan heat a cup of milk until boiling, thicken with a teaspoon of flour, wet with cold milk, stir in a table- spoonful of butter and lastly a beaten egg. Drain all the milk from the macaroni, turn it in a hot dish and pour the cream over it. Serve at once. Spiced Currants. 7 pounds ripe currants. 4 pounds sugar. 1 pint vinegar. 1 pound raisms. 4 tablespoonfuls, each, cinnamon Pick the currants over and wash care- fully, strain part of them as for jelly, seed and chop fine the raisins. Mix the currants, vinegar, raisins and sugar together, add the spices and put over a slow fire. Cook the mixture until it is thick, about three hours, then put in jars or jelly tumblers, cover and keep in a cool place. This makes an ex- cellent relish for meats and will keep an indefinite length of tin-e. Raspberry Vinegar. Take nine quarts of berries, mash them somewhat and cover them with vinegar and let them stand twenty-four hours, then squeeze out the juice and add a pint of sugar to each pint of juice. Boil fiftet minutes and then bottle tightly. A plea- - ant drink is made by puttin" two or three spoonfuls of this vinegar into 9k glftM oi WC* V^ater. of cloves and of food can be slowly increased, and the period between the times of feeding length- ened. A three months child will tiirive well on four, or at the most five meals a day, and the quantity given should be from six to eight ounces, which is about the quantity most nursing bottles hold. This rule for feeding should be followed until teething is completed. We recommend that the food be given by a nursing bottle, and that two should he kept in readiness for iise. As soon as one is used let it be thoroughly cleansed, esi>ecial care being taken with the tubing, and then fill the bottle with water in which a liitle soda is dissolved ; and put the tubing to soak in the same. The greatest care should be exercised that the vessels used in preparing the food should be clean, and the milk peifecll) frpsh and kept from sources of contamina- tions. Many bowel troubles have thcii origin in causes of this kind, that are often overlooked. It is important to secure milk derived from a cow in a healthy state, and sur- rounded by wholesome conditions. The cow should also be fresh in milk. This we consider one of the most important points in procuring milk for infants, as it has been clearly proved that cows advanced in preg- nancy do not yield a milk as easily digested, or as healthful, as those fresh in milk. The cows should of course have the best of feed, and pure water in abundance* During feeding, if possible, hold the child in the arms in the natural position for nursing ; but if it must be laid down, have it placed in a semi-erect position. During feeding and the time for digestion, the child should be kept quite warm, as it rec^uires an extra amount of warmth at such times. It sometimes happens that by reason of the change in the character of the secretions brought about by use of the Food, loose* ness of the bowels will be produced for a lay or two. This will cease very soon, as che secretions will quickly become normal. It mfty be regarded asa favorable symptom. A tendency to constipation may be over- cone by dccroMiDg the proportion of m\]^, >IO THE DIAMOND COOK BOOK. [ Corn Fritters or Omelet. Cut the corn from the cobs. To each half cup of com add the yolk of one egg well beaten, pepper and salt to taste and two tablespoonfuls of milk. Beat the white of the egg to a stiff froth and stir it in just before cooking. Have the griddle very hot and profusely buttered, and pour the mixture on, when nicely browned turn one half over the other as in cooking other omelets, or fry in little cakes like griddle cakes. Green Corn Pudding. Grate the corn from the cobs, put one cupful in a deep buttered baking dish, cover it with milk, sprinkle in a little pepper and salt, add a tablespoonful of butter and set in the oven for half an hour. Now take it out and stir in one egg that has been well beaten and return it to the oven and leave it only until the custard has set, a few minutes will be sufficient. Thi« is a most delicious accompaniment to a meat course. What is left from dinner can be warmed for breakfast by putting in a saucepan with a little butter and milk and stirring until it is smoking hot. Suoootash. This is made of green corn and Lima beans or butter beans. Have a third more corn than beans, when the corn has been cut from the cobs and the beans shelled. Put into boiling water enough to cover them and stew gentlyuntil tender, perhaps half an hour. Pour off nearly all the water and add a cupful of milk ; salt, pepper and butter to suit the taste and stew a few min- utes longer. String beans can be used, if cut up fine, though they are not as nice. Bread. I pint of hot water or milk. I tablespoonfnl of butter. I teaspoon ful of sugar. X teaspoonful of salt. yi cup of yeast. Flour. Put the butter, sugar and salt into the hot water or milk, allow it to cool until it is milk warm then turn in the yeast. If you do not care to make the yeast get a fresh With Condensed Milk. If good fresh cow's milk cannot be ob- tained condensed milk may be used as fol- lows : Take three tablespoonful of Food, mix with a little cold water, and add one- half pint of hot water ; cook thoroughly for five minutes, then add two teaspoonfuls of condensed milk and mix well before put- ting into the bottle. For Invalids. ** Mix three teaspoonsful of Food with a little water, and then add one pint of milk, and cook five minutes. If in any case this should be found too rich, make as directed for infants. The food may be seasoned to taste by the addition of salt. Lactated Food, With Beef Extract Add to Food prapared as above, two teaspoonsful of beef extract. Stir well to- gether, and add a little cloves or nutmeg. If It is desirable to give the extract of beef with the Food without milk, take from four to six teaspoonsful of the Food, moisten with a little cold water, and then mix well with one pint of water. Heat to boiling for five minutes, and add the extract as above. Essence of beef or strong beef tea can be made from fresh beef if preferred, and used in place of the extract. Lactated Food, With Cream. When an increaee in the proportion of fat in the food is desirable, one-fourth to one-half gill of fresh cream can be added to one pint of the cooked food. Lactated Food, Without Milk. Lactated Food, six teaspoonsful ; water, one pint. Moisten the Food with sufficient water to bring it to the consistency of cream, then add the remainder. Stir thoroughly, and boil for five minutes. If desired, any flavoring that is palatable to the patient can lie added. Lactated Fwd, With Aromatics. It is an easy matter to give to the differ- ent combinations of Lactated Food, a delicate and appetizing flavor, as any appro- v---~ 5 mat liiuj uc ucsirea oy tlie patient can be added v/ithout harm. I 1^ THE DIAMOND COOK BOOK. II Ik. nnot be ob- used as fol- il of Food, ad add one- sroughly for poonfuls of before put- jod with a int of milk, ny case this ! as directed seasoned to Extract above, two itir well to- or nutmeg. act of beef take from od, moisten n mix well to boiling extract as tea can be 1, and used ream. aportion of s-fourth to 1 be added Milk. poonsful ; [•'ood with :onsistency ier. Stir nutes. If iatable to matics. the differ- Food, a iny appro- red by the n. 1^ cake of Fleischman's Compressed Yeast, and dissolve one-half of it in one-half cup of cold water. Now stir in the flour, make the dough stiff enough to mould a little with the hands. Set the pan, with a cover over it, in a warm place and in the rooming it will be full of a light spongy dough. Sift flour over the moulding board , turn tha' dough out and mould with the hands until the air is all worked out using as little flour as possible. Cut in two parts, mould into shape and put in buttered pans. When these loaves have risen until they are twice their original size they are ready for the oven. Bake from one-half to three- fourth of an hour in a good oven. When the loaves are done, take them out of the tins and wrap them in a thin cloth dampened with cold water placing a dry cloth over it. This steams and softens the crust. Brown Bread. I cup sour milk. yi cup sweet milk. ^ cup molasses. I )4 cups of cornmeal. ^ cup flour. I teaspoonful soda. A little salt. Steam three or four hours and bake twenty minutes. Buns. I quart of bread sponge. I cup sugar. ^ cup butter. I egg i teaspoonful cmnamon. A pinch of soda. I cup of curranta. Mould and raise this dough twice, it can then be formed into small rolls and baked. Parker House Rolls. 1 quart of cold boiled milk. 2 quarts of flour. I large tablespoonful of lard or butter. I cup of yeast. A pinch of salt. Rub the butter in this flour, having it in a large pan, make a hole in the middle of the flour, pour into this holj the milk, yeast and salt mixed together, let it stand until Extracts of Letters received from Mothers. Mrs. J AS. HABBINGTON,170 Itlokardson St; Montreal, writes: April 16th, 1888. I received the can of Lactatod F»od you wnt mn two montlis ago and have given It a fair trial, and am well pleased with it. I have procured sevwal cans of the Food since and shall oontlnue its m»e aa I iiud it is very easily digestoA. Mrs. JOHN UNDERWOOD, Bridgepcrt.Oat., writes : April 23rd, 1888. Please Bend me the picture of the fattest and sweetest of babies. I have a little girl two months old and if she needs anything besideshermothefs milk as she grows older I shall give her veur Lactated Pood as it has done such wonders Mr « poor, sickly baby of one of my neighbours. -o- Mrs. GEO. NORTHRUP, Springfield, Stags County, N.B., writes: April 2flth, 1888. I received your sample of Lactated Pood and thank you very much for it. I find It agrees perfectly with my baby and would under no oon- sideraticaa be without it, as it agrees so well witfc baby. I can recammond it highly t* ev^ry one. Mrs. A. HERSEY, WaterviUe, N.B., writes: April aoth, 1888. I procured a package of your Laotated Food for trial and found it to be tha best in the world. My baby weighed twelve pounds when I commenced to use the Food,Bhe now weighs tw?nty-o«e pounds 0— Mrs. A. O. JONAH, HiUsboro, N.B., writes: March 23rd, 1888. Inclosed please find .^l.^O for whleh pleMe tend to my address one of your cans of Laotated Food. I received your sample can and have used it much to my satisfaction. It aRrees with my babe mueh better than any of the patent foods I ever used. If my baby continues to improve as it has done I shall use no other food. Mrs. ENOS KAULBACH, ConqueraU MlMs, X.S., writes: March !24th, 1888. Please accept my sincere thanks for the can of Lactated Food received a week ago,IoannotBpeak too highly ofit. Every person who sees my baby now S»ya, '' XhoroiB a groat imprCrTomont iu cue child . " Before I commenced using the Food mi- child seemed very weak and so very, very palo. Had you seen my child yon would have thourfo* II THE DIAMOND COOK BOOK. i f ■] morning, then knead it thoroughly and let it rise, knead again at four in the afternoon and roll out thin, spread with melted butter and cut with a large sized biscuit cutter. Roll each of these together like a turnover, place them in a buttered pan and put in a warm place to rise. Bake twenty minutes in a quick oven. Graham Polls. I cup sour milk. I egg, well beaten. yi teaspoonful soda. A pinch of salt. 1 tablespoonf ul shortening. Graham Flour. Stir the salt and soda into the sour milk, add a little Graham flour, then the egg and enough more Graham flour to make a stiff batter, lastly add the melted shortening. Put in hot buttered roll irons and bake in a quick oven. If it is desired to have the rolls sweet add a little brown sugar or molasses. Corn Oake. I cup cornmeal. I " flour. 1 tablespoonful sugar. X teaspoonful salt, 2 teaspoonfuls baking powder. Sift the baking powder with the corn meal, put in the sugar and salt, mix with sweet milk to the consistency of thin batter, the last thing add two tablespoonfuls of melted short- ening. Fanny's Pan Oakes. I cup sour milk. yi teaspoonful soda. I egg, well beaten. Flour to make a soft batter. Fry on a hot buttered frying pan. Oornmeal Pan Oakes. The same as Fanny's pan cakes, only us^ one-half flour and one-half cornmeal in thick- ening. German Toast. Beat one egg very light, add one-half cup of milk and a pinch of salt. Dip thin slices f\f tf¥m\^ Vx.»^*»H ^r**^*" *5-^-^ f^wm i.\ <- _ 1' I4 '•I CTl"iv Uii.nv.1 ili 11113 Hllu. llj lllCZIt lO a 'liint brown in a hot buttered pan. This toast he never could live, now lie is very rosy and fleshy. I will always try and keep Lactatod Food i» my house; I thiuk it cannot be surpassed by auythinff, and it is very pleasant to take. I recommend all mothers who have sjckly children to use Wells, Bichardson & Go's ijactated Food, it cannot but help to give color and health to the little ones. Far superior to Cow's milk for Infants. Mrs. G. M, l4t)XtBIS, Sutton.Flats, P. Q., writes: I received the package of Lactated Pood, and after giving it a fair trial I can say, 1 like it much and think it far superior to cow's milk for infauta. It is certainly by far tho best Food for a young: child, i hav« ever used. Mrs. McNeill, 656 Kideau St., Ottawa, Ont., writes: I received the package of Laotated Food and gave it a fair trial, and foundMt to bo as pood as it is claimed to bo. There wag no dtlficulty in getting my child to take i^. This Food seemed to agree with her perfectly while other patent foods did not, it is certainly by far the best food for a young child I have ever used. As good as recommended. Mrs. WILLIAM STANLEY, Clarendon, N.B., writes : I received your sample package of Lactatod Food and have used it as directed for my baby, and find it as good as recommuuen the milk, lastly the flour sifted with the baking powder. Beat until very light. Frosting for "White Oake. Beat the yolks of three eggs until light and beat in powdered sugar until it is hard enouj^h to spread on the cake. Some experienced cooks say this frosting will harden better in a cool, dark place. Mountain Oake. 1 cup sugar. % cup butter. % •* milk. 3 eggs. 2 cups flower. 2 teaspoonful shaking powder. 1 I teaspoonful lemon extract. Ginger Drop Oakea. I cup sugar. I «• butter. I «* molasses. I egg. I tablespoonful soda. I teaspoonful powdered alum. 't " ginger. I cap boiling water, Flour to make a soft batter. Cream the butter, sugar and molasses, add the beaten egg, then the soda and alum diss- olved in the water, lastly the flour. Drop in spoonfuls on a buttered pan and bake in a hot oveno my drugffiat, I thought Iwould ask yon If you would deliver me one as soon as possible, I think this si»,^ is nioro economical now that I find It is agreeing so well with my baby. I am suro if she thrives weil on it during the heat of the sumraor, I shall bo vory thankful to you for yonr food, and shall not fail to recommend it to all dtdicato mother!. Agree<* M'lth hi«r well. Mrs. II. B. FRANKLIN, Ricoville. Ont., writes: Wlisn I rpcoived your package of Lactated Food my baby was just recovering fron-. a fit of sickness and no food would lie on her Btoraach. Tiio Lac- tatod Food agrood with her well and she is improving fast, I have no hisitation iu r«com- monding it to others, o Will use I.actated Food as long an I raise bableg. Mrs. G. A. GAMBLTN, McKnlght's P. O. Kings Co., N.B., writes: I received the Lactated Food safely. My baby w.is side wlipu I received it. I commenced using tlie Food and it workedliko magic, mybabyis now well and strong, I am glad that liactatud Food was over invented. Please send me your regular size box and I will give it a fair trial and report the results with pleasure, for I intend to use Lactated Food as long as I raise babies. • I cannot do without it Mrs. GKO. M. WAOAR, Enterprise, Ont., writes: Please send mo a can of your Lactated Food, i cannot do without it. 0— — — Cholera Infantum. Mr8. GEO. TAYLOR, East Mines StaUon N.B., writes: J received your circular, also birthday card for which please accept my thanks. I used your Lactated Food for my little boy sixteen montus old, he had Cholera Infantum. Dr. Smith, the at- tending physician, recommended it the result was satis^ctory, I believe his recovery was due in a great measure to the use of Lactated Food, a* we could not get anything else that he could digest I believe it to be an excellent preparation. o A Marked Improvement. Mm. a. H. GIBSON, MargretviU-, Anna. Ce., N.S., write:8 I have to thank you for the sample package of Lactated Food kindly sent me. Baby waa so ter- ribly cross we could in no way got her quieted. She greedily took the food from the first and show- ed a marked improvment while it lasted. I ajn i trying to get some around ht!i «, if I canaoi sstam I it you will hear from me again. :f' THE DIAMOND COOK BOOK. IVfarion'a Gingrerbread. }i cup sugar. >i •• butter. I " molasses. I egg. • I cup sour milk. 2^ cups flour. }4 teaspoonful finger. 1 large teaspoonful soda. Tumbler Oaka. 2 tumblers brown sugar. I tumbler butter. I *• molasses. 1 •* sweet milk. 5 tumblers flour. 2 small teaspoonfuls soda. I tablespoonful, each, of cloves, cinnamon and nutmeg. This makes a good every-day fruit cake by adding one pint of raisins and one-hklf pound of citron cut fine, and will keep a long time. Ella's Gingersnaps. I cup sugar. }i " butter. }4 cup lard. 1 " molasses. M " hot coffee. 2 even teaspoonfuls soda. . I " •• ginger. ^ I tablespoonful vinegar. A little salt. P lour to make stiff, roll thin and bake in hot oven. 1—2—3—4 Oake. 1 cup butter. 2 cups sugar. $ '♦ flour. ^ 4 eggs. 3 teaspoonfuls baking powder. Roll Jelly Oake. I cup sugar. 3 eggs. I cup flour. t teaspoonful baking powder. •Bake in a shallow pan, spread with car- rant jelly and roll while warm. I think It Is the best Food ever Invented. Mrs. S. C. DOTY Yarmouth, N. 8., writei: Thanking you very much for the lovely photo> graph of the baby you aeut me. I am gtill uaing Lactated Food for my baby, and have recom- meudod it to a great many. I have never seen any Food to equal it, and it is far superior to cow*a milk, I think it ift the best Food ever invented. Mtb. JOHN JAMIESON, Clover HUl, mng*« Oa, N. B., writes: I have tried the Lactated f ood Bent me by maiL and find it as good as reoommended. My huii- band has ordered a quantity of your Food from St John, N. B., to sell iu his store. Mrs. JAGOB A, WESTON", Ohio, Yarmouth Ga, N. J., writes: April 6th, 1888. Since receiving your sample package, last November, we have been using Lactated Food en- tirely for our baby and are pleased to state that it has given every satisfaction. Some of our neigh- hours, who have babies about the same age, would like very much to try the Lactated Food, would you oblige by sending sample package to them. — I owe my Life to It. To WELLS, BICHARDSON A CO., Dear Gentlemen,— I am a little baby six months old, but mamma says as she thinks I owe my life greatly to the use of your Lactated Food, I miaht wjiteand tell you, how highly she values It, and she has recommended it to ever so many people I was so ill for weeks that mamma was afraid she would lose me. It seemed as if I could not disest anything, until I happily got a box of your F«)d, brought me by the Doctor. I am getting quite fat '*°''-,.5opi°8l willnow be quite strong, lam your little friend, -»» *~ii VEBA EOCLES, Watford, Oat. I like It Immensely. Broadv'flw, N. W. T.^28thF«li . iflflA WELLS, KICHAKDSON & CO., * Sirs,— I Uke your Lactated Food immensely, please send me soon as possible the Tin you sell at a dollar. The great drawback is the trouble and expense getting it here, and I do so wish to continue its use. MBS. M. A. AUBBEY. I am very much pleased with It. Clarksburg, Ont., 38th March 18M. To WELLS, KICHABDSON A CO., Dear Gentlemen,— I received the paokaM of Lactated ^d for trial, and am verv much ^sed witti it, Enclosed is a $1, bill for more My baby has a very w^k stomach, and for the last m^TI'^^'it^llT^lt^.J^rjy^^i^e I f »ve him, wid I intend continuing the use of the Food all the WlXlOe MBS, EBASTUS HEMPHILL, THE DIAMOND COOK BOOK. Fanny's Sponge Oake. 3 eggs. 1)4 cups sugar. ^ «• water. 2 •• flour. I teaspoonful lemon extract. 3 teaspoon fuls baking powder, 1^ •• Wells, Richardson dr" Cos Butter Color Creimthe sugar with the yolks of the eccs add the whites beaten stiff, then the flour sifted with the baking powder, beat 'very light and bake at once. FifiT Oake. 1 cup sugai . ' ^ •• butter. I 2 eggs. I % cup sweet milk. 2 teaspoonfuls baking pdwder. 234 cups flour. Cream the butter and sugar add the beat- en eggs, the milk, and the flour sifted with the baking powder. Take out one third of this and stir in it eight figs chopped fine. Bake in thiee layers, one with the figs and two vhite. Put these ca^es together with the boiled frosting, given elsewhere, having the layer with the figs in the middle. Ohooolate Dressixig. No. I. ^ cup of sweet milk. ^ ^ •• sugar. J4 teaspoonful vanilla. 2 heaping tablespoopfuls of grated choco late. Yolk of one egg. , Stir the egg, sugar and chocolate together with a little of the milk, boil the rest of the milk and stir in the mixture, cook until thick, add the vanilla and spread on the cake. Ohooolate Dressing. No. 2. 4 tablespoonfuls sugar. 5 «« grated chocolate. Water enough to moisten. S"* nv^r the tea-kettle until dissolved, then'set it on the stove until it commences to bubble. -Works like m, Charm. Mrs. WILL REYNOLDS, Petcriborg, Oat., write«: January 6th, 1888. " 1 rocrired tl.o beautiful birthday card fo' »;»»^ alL ■ampfo tin o( Lactated Food you to kindly r».tthoi.aniea«beb»«*''»J"y<'* •'"*'® ^ •»<>» y®"' Fo^ p'ea.0 Boudby returnmiai. S1.00.nolo..d. WILT JAM- S. TRAVIS. 127* Sumach Bt, Toronto, Ont. writes Dec 28tJi, 1887. Our littU girl born March SUtlaat, had to b. fcronoht uD by hand, and after trying milk alone 'Jnd another patent food, and flndinr none to ana an "'""*/ . :-j _-„, Laotated Food. 8h»» ?^.*th«ie«ly7ourmJJthiold and although tall y*\h-Jifhe was very thin, from the time w« Wn\Xe t"hrLactat^ed Food .ho began to pick nn*Md both gain in flesh and improve in healthy A i^nthagOBhe cut two teeth without any trouble andU to day a. bright, lively and hearty, a. any Phild can be sleeps twelve hours at a stretch and ^ake. u^Uughing every morning. Our exper- rencrw"uiyo«rPWis.thatit is most suitable fo?rerring children, and we can recommend a trial of it to anyone having a sick child You ate at liberty to make any use of this letter you see fit. ^ Mrs. B. PUBDT SackvHlk, K.R, wtltea: December, 20th 1887. I see in my Peterson's Magaiine a ncttce «f mothers hriing babies bom in this year, that by ending date of birth you will send a cabinet p^to. ol the Sweetest, fattest baby in the country. Kow of c5u rsl 1 think my baby ill that but I think we owe a great deal of it to using l.actated Food. My little Frank was bom June 1 0th, we used cow't mflk for two months and then he began to get •lek wUh Indigestion and we thought he would not live Our Doctor advised the use of Lactated TTood and from the first he improved and was fo^ in perfect health. I think this by far the bM^FMdinthemarketandl have used others. I wouW strongly advise any mother who cannot niTrse her baby to use your Food as the beet pMsible sutstitute. _ Mrs. "W. J. SMITH, MonticeUo, Ont., wrltee: March 6th, 1888. . « . ^ , t received yonr can of Lactated '<»«.,•«** ak it is just the th: ag for babiee. epecially for delicate children, i -*ve been recommendiM It •"", ainoe iWed that box you sent me, I with to tttank vou very much for your Kinoaess issswaog Sa Ws ta me. and I wiih you eveiy ■uooMt. i6 THE DIAMOND COOK BOOK; ,■..» Silver Oake. yi cup butter. 1 '• sugar. yi •• sweet milk. 2 " flour. Whites of 3 eggs. 2 teaspoonfuls baking powder. Almond Extract . Gold Oake. Tlie same as the Silver cake using the yolks of the 3 eggs. If it is desired to have the cnkc a riclicr yellow than the eggs will make Yi leaspoonful of Wells, Richardson tSr* Co's r.uttcr Color can Lc added. Flavor with Lemon. Boiled Prostingr, I cup of sugar moistened with 6 teaspoon- fuls of water and boiled until it will hair as It drij)s from a spoon. Stir it slowly into the beaten white of one egg beating rapidly. Beat until cool and then spread on cake. Butternut Oake. 1 cup sugar. Yz " butter. Yx " sweet milk. 2 eggs. 2 cups flour, 2 teaspoonfuls baking powder. 1 cup bullcrnut meats chopped. Yz cup raisins. Wall nut meats can be u^ed instead of the butternut if preferred. Fruit Oake. 2 cups sugar, i;^ " butter. 1 •* molasses. I " sweet milk. 5 eggs. Iteaspoonful soda I tablespoonful, each, of cloves, mace, cinnamon and allspice. I nutmeg. 4 cups flour. \Yi pounds raisins stoned and chopped fine. 1 pound currants. y^ " citron. Put in two baking tins lined with paper and buttered, bake In a slow oven. , Kzoeedlng our ezpert:ttlon«. To WELLS, BIOHABDSON to all that as taken U, and ho ap- I it, thriving lave utedtho Food as the apectfully, LOISKLLE. i«e o( the April, 1886 the Bum of trge Can of }iice. I am ;aiu, and I )d. A Mrs. ng it to her I with it «a would likfl my baby's plying and r six weeks ' course was onsiderably, call in the : "poor little rished, and t wag only a from crown me mats of t believe the ve mo when her between used about tc a change. i Syrup of may say, it Stephenson ry Lactated t now more . KEELER. report, Ont., me all right , I am usiui; ia growing a aU ways, continue to witbottt it, lolDg. I cup powdered sugar. Juice of one lemon, beat until perfectly smooth and spread on the cake, it may be necessary to add a little water in order to make it soft cnouph to spread smoothly. Feather Oake. I cup sugar. 1 tablespoonful butter. 1 egg. yi cup sweet milk. 2 cups flour. 2 teaspoonfuls baking powder. B.ike in three Liyersand put together with *he following icing : — loing for Feather Oake. The juice and grated rind of one lemon, yolks of two eggs and water sufficient to make one pint. Cook until it thickens. Fanny's Marble Oake. White part. y( cup butter. ^ •' sugar. ^ *« sweet milk. I " flour. "Whites of 2 eggs. I teaspoonful of baking powder. Dark part. «^ cup butter. yi " sugar. i^ «• molasses. }t( •• sweet milk. lX«« flour. Yolks of 2 eggs. I large teaspoonful baking powder. yi teaspoonful, each, of cloves, cinnamon, nutmeg and mace. Mix the two parts separately, beat until very light then put in a baking pun a spoon- ful at a time taking pains to have the light and dark alternate. This cake will keep a long time. Doughnrats. ' cup sugar. I " sour milk. I egg* I teaspoonful soda. 3 cabkspoonfuls melted bfatter. A little salt. Mrs 0. SHERWOOD, Re ;kland Road, writes . May 1st, 1888. I have tried the sample of Tjactatod TnoA »«« ■ont me and find it most excollPut. My baby has Improved wonderfully since I began to u«o It, I shall tell my friends of its valno and feel indebt- ed to you for your kind favor in sending tiu sample. Mrs. ELBRIDGK ALLEN, Zealand, IT, B writeii:M-y!itst, 1888. I have to thank you for the sample of Ijaetated Food kindly sent me. I have given It a thorough trial and cau safely sa^r that I believe it to be the best preparation for babies over used. Mybaby haa Improvsd so nicely that I have procured another can of the Food, and intend to continue its ns«, and will rocomuicnd it to others. Mrs. J. C. BORLAND Stratford, Ont., writas March lath, 1888. I cannot express the gratitude that I feel to you I that my baby is alivo to-day, (for 1 believe that It Is through the use of your Tjactated Food that she is alive.) She was very delicate, and scarcely anrthina would lio on her stomach ; but one day haviug Tiad a pamphlet called. •• Dr. Sfldley's lixperience with st-rving Patients" left at |ho door, I read it and came to the conclusion tliat was the vory Food baby required, so I sent im- mediately and got a can and from the «"* meal she had of it we could see a decided im- provement. It stopped the vomiting at once and she soon began to thrive, and it would be hard to And a healthier looking child anywhere to-day, and I heartily recommend it to all mottiers who ha/e delicate ohildren . B ABY'S R iRTHDAY. A Beautiful Imported Birthday Card sent t« My baby whose mother will send us the names of two or more other babies, and their parents' addresses. A little salt. ... ., . a Uo a handsome Diamond Dye Sample Card to the Mix into a soft dough, roii out thm, cui Mother and much valuable iufuruiaiiou. into cakes with a doughnut cutter and fry in i.^^jLon MAnfi.«al Uot latd. Wells, Richardson k CO., Montreal, i8 IHF DIAMOND COOK BOOK. Fried Apple Turuover«. Mix two tcaspoonfiili of baking powder with two cups: of flour, work in a piece of butter the size of an epg and one tablespoon* ful of sugar, add water sufficient to make a soft dough, cut the dough into six or etra cooking does not injure them. The following is a delicious sauce for these pud- dings : — Cream the yolk of one egg with one-half cup sugar, stir in the whi**^ of the egg beaten to a stiff froth, then flavor with sherry wine to suit the taste. Blue- • >erry Fuddinfif. 1 cotTee cup Vnol asses. 1 desstrt spoonful soda. 2 coffee cups flour. I quart blue berries washed and dried. Steam four hours. Oream Puddinir. Stir three tablespoonfuls of flour into one pint of milk, add a pincli of salt, and the yolks of three eggs well beaten, last stir in the whites beaten to a stiff froth. Pour the mixture into a hot, butter baking dish and bake twenty-five or thirty minutes. Eat with the following sauce : — Mix one-half cup of 3«gai rriLir ct LctuxcsLn^yJlii ttt vt x-'t-ttf-s, nvi^t three or four tablespoonfuls of cream and a tablespoonful of currant jelly. Set the bowl with the mixture in a dish of hot wateruntil it is dissolved. Serve hot or cold. PAIKES CELERY COMPOUND Is a Nerve Tonic which never fails. It strengthens and quids the nervous system, and piomotes regular and quiet sleep. PAINE'8 CELERY COMPOUND Strengthens the stomach, and is a Tonic and stimulant to the digestive organs, making it one of the l)est cures kn< wn for Dyspepsia, Indigestion, Etc. PAINE'SCELiRYCOMPOUND Never fails to relieve and cure Rheuma'ism and Neuralgia. In severe ind jbsli ate cases of Rheumatism, add one-fourth ounce of Iodide of Potassium to each bottle, tl en use the medicine faithfully according o directions, and it will cure you. NERVOUS PROSTRATION OURED Rev. E. W. CuLVKii, Pastor of the M. E. Church and Superintendent of Schools, St. johnsbury, V.T., writes : — " I wish to bear testimony to the beneficial results derived by myself and family from Painic's Celery Compound. Last July I found myself prostrated by nervous exhaustion. Debility of the digestive organs immediate- ly fallowed, and neither my sleep nor my food seemed to refresh or strengthen me. My wife used your ery Compound in a case of an attack o» nervous prostration with the best results. My recovery from the intensity of the attack was rapid and a Sui prise to rny friends, and to-day we re- gard Celery Compound one of the safest and best family medicines, and the man who compounds it is a pnbiic benefactor. ^ 20 THE DIAMOND COOK BOOK, Spanish Cream. Soak one third of a box of gelatine in one pint of milk one hour. Heat the milk until It i. boiling, then stir in the yolks of two egg. beaten with one-half cup of sugar. Remove from the fire and stir in the whites ofthe eggs well beaten. When it is cool stir in one teaspoonful of vanilla, turn in a mould. Tapioca Oream. Put one pint of milk and two tablespoon- fuls of tapioca in a double boiler and cook until the tapioca is soft, then stir in a little salt, one-half cup of sugar and one egg and the yolk of another, stir till it begins to thicken, then remove from the fire and stir in one teaspoonful of vanilla. Beat the white of the egg with two spoonfuls of sugar and drop in nttle islands on the cream. Orangre Pudding. Pare and cut fine three oranges, strew over them two-thirds cup of sugar. Make a thick boiled custard by stiring one tea- spoonful of coin starch, wet with cold milk, into one cup of boiling milk, when it has cooked a few minutes stir in the yolks of two eggs beatei vjth two tablespoonfuls of sugar. Pour this custaid over the oranges, make a meringue of the whites of the egg, spread it over the top and brown lightly in the oyen. Cottage Pudding, }4 cup sugar. 1 lablespoonful butter. I egg. j< cup sweet milk. ■ flour. I teaspoonful baking powder. Put in a round buttered tin and bake in a quick oven. Serve with the egg sauce given under Cliristmas Pudding. Pop -overs. a cups milk. 2 *' flour. 2 eggs. A little salt. Bake half an hour, in cups, in a quick oven. These pop overs eaten with maple syrup make a nice dessert, or they are mce with butter for breakfast. ^CELERY* AS A REMEDY FOR NERVOUS Diseases — *•» I A celebrated specialist said in a recent lecture : " I have known many men, and women too, who, from various casues, had become so much affected with nervousness that when they stretched out their hands they shook like aspen leaves on windy days ; and.by the dailymoderateuseof the blanch- ed footstalks of celery leaves as a salad, they became as strong and steady in limbs as other people. I have kno\vn others so very nerv- ous that the least anoyance put them in a state of agitation, and they were almost in constant fear and perplexity, who were also eflfectually cured by a daily moderate use of blanched celery as a salad at meal times, I have known others cured by using celery for palpitation of the heart. Everybody engaged in labor weakening to the nerves should use celery." 1 o obtain the greatest benefit from its use it should be combined with other nerve tonics which have the effect of increasing the range of maladies for which it is adapted, and with remedies which have direct action on the important organs of the body. Just this is what is done in Paint's Celery Compound, and the result is a remedy which has achieved a grand success in a great number of diseases. It is especially recommended for that de- bilitated condition in which a person seems all nerves, and when there is lack of strength and energy. For their condition a true nerve tonic is wanted, and this quality is supplied by the Celery, Coca and Hops in Paine's Celery Compound. Weak nerve s are sure f o bring on disorders of the stomach, bowels or kidneys. In Paine's Celery Compound there are combined the most efficient alter- atives, laxatives and diuretics, and by their I and strength. //) THE DIAMOND COOK BOOK, 21 Apple Jelly. Pare and cut in thin slices three or four juicy, sour apples, place a layer of the slices in a bowl sprinkle them liberally with su- gar, put in another layer of apples and su- gar, and so on until the apples are all used, having sugar on the top. Place a cover over the dish and bake for two hours in a mode- rate oven. When this is cold it will turn out like a mould of jelly. Serve it with a nice boiled custard oi whipped cream. Chocolate Custards. 2 cups sweet milk. . 2 eggs. 2 teaspoonfuls cornstarch. |i cup sujjar. 2 tablespoonfuls grated chocolate. ^ teaspoonful vanilla. Mix the cornstarch with a little of the coldmilk. Heat the rest until it is boiling and stir in the cornstarch, allow it to cook a few minutes then slir in the eggs, sugar and cho- colate beaten together, remove ^rom the fire and ada the vanilla. Serve cold with cream. Apple Tapiooa» Pare and core three sour apples, put in a double boiler with three tablespoonfuls ta- pioca, a pinch of salt, a spoonful of sugai and a little nutmeg, cover with cold water and set on the stove. As the tapioca cooks it swells a great deal and it may be necessa- ry to add a little water from time to time, when it is done properly it will be clear and soft not gummy. Serve cold with sugar and milk. Charlotto Russe. Make a nice boiled ustard by stirnne one teaspoonful of cornstarch, wet with a little cold milk into I ^ cupfuls of boiling milk, allow it to cook a few minutes then stir In the yolks of two eggs beaten with two table- spoonfuls of sugar. Remove from the fire and flavor to taste with vanilla. Now cut any bits of stale cake into thin slices, spread a little currant jelly or any kind of jam pre- ferred on each piece and arrange the pieces, log-cabin fashion, in a deep pudding dish. Make a meringue of the whites of the eggs femak Troubles. i;t*i< '£,"•» brown lightly in the oveu. Few outside of their own sex have any idea of the sufferings which women endure, and for the most part uncomplainingly. The knowledge is kept from huslj.ind and family, and oftentimes from the physician. Many of the troubles are the direct outcome of the constant, imperative demands of household work. The "breadwinner" has his vacation and recreation and is made as comfortable as possible, but th ■ silent partner in the firm is unheeded, and it is not till worn out and broken down in health as well as spirit, and stretched upon a bed of pain, that the idea crawls into some men's heads that the patient, uncomplaining woman by their side has ac- tually borne the brunt of the battle. The troubles from which women suffer arise, like most other diseases, from a deranged liver and stomach, and weak kidneys, the result of weak, impure, vitiated, poisonous blood. Then follows constant and periodical sick headache, acne in the back and kidneys, pains in the sides and under the shoulder-blades, feelings of lassitude and despondency, bear- ing down pains across the loins. A^hen the nervous energies are thus exhausted and these troubles with costiveness and dyspepsia warn you that your delicate organism requires invigorating and regenerating, take Paine's Celery Compound to cure and prevent the disorders to' which your sex is liable. ^ // 22 THE DIAMOND COOK BOOK. Gelatine Snow. 1 pint water. }4 liox Cox's gelatine. 2 lemons. 1 cup sugar. 2 eggs,— the whites only. Soak the gelatine in the water for one hour then put in the sugar and the lemon juice and heat until boiling. Remove from the fire and stir in the whites of the eegs that have been beaten. Pie OPust. l}4 cups flour. I tablespoonful lard. I " butter. A pinch of salt in a cup of cold water. Work the flour and lard together as quick- ly as possible, using a spoon if the hands are hot, use enough of the salted water to make a stiff dough. Roll this dough out thm and spread on one-fourth of the butter, now make it into a tight roll, like a sheet of music, and again roll it out and spread on another one-fourth of the butter, repeat this until the butter is all used, it is now ready for the pie, use one-half to put on abuttered plate, cover it thickly with fruit or anything else preferred and cover with the other half of the crust, press the edges of the crust to- gether securely to keep in all the juice, and bake in a quick oven. Puflf Paste. I pint flour. ^ " butter. ' egg,— use only the yolk. I gill ice water. Mix the flour, part of the butter, the beaten egg and ice water into a paste. Roll out very thin, put the rest of the butter in the centre of this sheet. Turn the corners of the paste up over the butter and roll it out four times, set in a cool place for an hour, roll out again, and cut into tartlet shells or top crusts for pies. Lemon Pie. The juice and graded rind of one lemon. iX tablespoonful cornstarch. */4 cup boiling water. I^ " sugar. Volks of two eggs. ' """ "iar.c uiic small pie,- Use the whites of the eggs for a meringue. COCOA, A SOUTH AMERICAN NERVINE. This now famous medicinal plant is a small shrub about four feet high, growing m the mountains of South America. It ^ also cultivated in some parts of Columbia, Brazil and Argentine Republic, as the de- mand for the leaves for medicinal use has grown to be very great. Cocoa was used by the Aborigines lone before their conquest by the Spaniards. It was regarded as a divine gift and employed by them in religious ceremonies. Thev spoke of it as " that Heavenly plant which satisfies the hunger, strengthens the weak, and makes men forget their misfortunes." It hasbeeniisedbythe Nativesimmemorially as a nerve tonic by chewing the leaves with some alkaline substance. It enables th^m to pass whole days in travelling or working without food, not to supply the place of nu- tnment, for they eat freely in the evenings, but to sustain the strength and nerve for ^"2 ^"^^^ ^5 "**y ^ necessary. Many scientific observers strongly confirm the statements in regard to the sustaining powers of Cocoa. It imparts increased vigor to the muscles as well asto the vitality, and causes an indescribable feeling of satisfac- tion, which is not followed by any feeling of languor or depression. ^ From the foregoing it is evident that in a great number of cases of neverons weakness accompamed with languor, or with an "all gone felling, such a medicine as Paine's ■ Celery Compound, which combines, in a I remarkable manner, the best qualities of Cocoa, reinforced with Celery and other tonic and alterative remedies, is what is needed, and will surely restore strength and vigor and enable one to again take up the duties ol life with energy and pleasure. For the aged this medicine is especially valuable. It strengthens the whole system, and regulates the kidneys and bowels The stomach is enabled to properly digest ap- propriate food, rheumatic and neuralgic pains are quickly relieved, sound sleep is pro- duced naturally, and so the energy and spirit of middle life is renewed. If you have an aged friend who is run down i vqh r^a" d" nothing better than to make him' a present of a bottle of Paine's Celery Compound. THE DIAMOND COOK BOOK. n ERVINE. plant is a I, growing ica. It is Columbia, as the de> il use has gines long liards. It employed ;s. They lant which the weak, fortunes." lemorially saves with bles them r working ace of nu- evenings, nerve for y confirm ustaining ised vigor ality, and ' satisfac- f feeling that in a weakness I an "all I Paine's les, in a ilities of her tonic needed, id vigor, e duties specially ! system, Is. The jest ap- euralgic p is pro- nd spirit have an I can do present ound. Custard Pie. 2 cups milk. 2 eggs, well beaten. 2 tablespoonfuls sugar. Line a deep pie plate with crust, pour in Uiis mixture, grate a little nutmeg over the ,op and bake in a quick oven until the cus- tard has set. Currant Pie. Beat one egg until very light, add one cup of sugar, beat again and add one cup of ripe currants well mashed. Line a plate with crust, pour in the mix- ture, cover with another crust and bake. Ser .-^ cold. Strawberry Custard Pie. l}4 cups sweet milk. 2 tablespoonfuls sugar. 2 eggs. I dozen large strawberries. Beat the eggs and sugar until light add he milk and the strawberries cut into thin slices. Bake without a top crust. Eat cold. Apple Custard Pie. Beat the yolk of one egg and one-half cup of sugar until light and foamy, then beat in one cap of apple sauce that has been strained through a fine strainer, season to taste with lemon extract. Bake with an un- der crust in a quick oven. Make a merin- rue of the white of the egg, spread it over the pie as soon as it is done and brown lightly. Minoe Pies. 2}i quarts of meat that has been boiled and chopped fine. , 5 quarts apples chopped; I lb. beef suet. l^ lb. raisins seeded and chopped. lon'tgetiisGOuraged ll4 ** currants. It is impossible to give an accurate rule f«>r mince pies as most of the seasoning is done to suit the taste of the family that is going to consume them. Do not chop the suet and put it in, rather, try it out in a se- parate dish and just use the fat, or boil it with the meat. When the meat is done take it out of the water that it has l)een boiled in and when it is cold it can be chopped. When it is chopDed add the appl«s, raisins, cur- Some people seem to think that a disease which has been growing upon them for years can be cured in a day, or a month at the farthest. Applying the same re.isonitig, if it took them ten days to go to Europe, they would expect to return in an hour. One would be as sensible as the other. When the laws of health have been vio- lated for years, until at last the system can stand it no longer, and sicknaei results, if one bottle of Paine's Celery Compound does not remove in a month the results of overtaxing the physical system for ten or twenty years, and restore it to a normal condition, the user says : *♦ Of course it helped me, but it didn't cure me," and be- gins using something else, which -ioes no good. If Paine's Celery Compound is given a fair trial, and its use continued for a time that is proportionate with the severity and duration of the disease, it will, with hardly an exception, result in a complete cure. Even the exception, at some other time, when diet and climate aid the medi- cine, will almost invariably yield to the curative properties of this grand remedy. If one or two bottles do not cure, don't get discouraged, but continue its use even if a dozen bottles are needed. You know of friends who have been under a physician's care for years, and are not yet cured, al- though they still have hope? W^hy not treat Paine's Celery Compound with half as much fairness, if your disease is a chronic and severe one. Even then your time and expense in gaining health will be far less than your friend's. The many testimonials we have received as to the almost infallibil- ity of Paine's Celery Compound in curing all diseases of the nerves, blood, kidneys, and bowels, warrant us in telling those who use it that it will cure sooner and surer than other medicines, although in long- standing cases it may be necessary to take U for months* C ^ THE DIAMOND COOK BOOKi n * \ rants, and moisten with the water the meat was boiled in and the suet that has been re- moved and warmed, add one cup of boiled cider, one-half cup of vinegar and sweeten with molasses and brown sugar, season to taste with cloves, cinnamon, mace, nutmeg, allspice, salt and pepper. Cook a feW mi- nutes and pack in a stone jar, when cold coyer stcuieiy and keep in a cool place, it will keep in a cool place all winter. If brandy is desired add one or two spoonfuls to each pie. USE 9^ Fame's Celery Compound acts upon the Liver, relieving it of its surplus of Bile gently acts upon the Bowels curing the con- stipated habit, Purifies the Blood through Its action on Liver. Bowels and Kidneys. Regulates the circulation, and the purified blood is carried to Heart, Lungs and Brain with an impetus which removes all feeling of Heaviness, Weight and Dullness. Carries off all impurities of the Blood, Strengthens the Nerves. It is a general Tonic to the debilitated system. As a Spring Medicine Fame's Celery Compound has no equal. RHEnMATISM, » <•» ■ This terrible disease is probably the cause of more acute suffering than any half-dozen others that can be named. A remedy that has power to eradicate the cause from the system IS indeed a priceless blessing. Such V.TJax\ "^f^y !"/°™« °^ ^heuma Usm, will be found in Paine's Celery Compound . Exposure and overwork bring bowels. An acrid poison is formed in the blood and deposited in the mnc.l-" ITa lM»nts, and this causes the "indamation iid intense suffering. The proper way to effect a cure is to use Paine's Celery Compound to restore a healthy condition of the bowels, kidneys, and liver, and to eliminate this poison from the system. In hundreds of cases It has produced wonderfal results, even m the oldest and most nearly incurable cases. If you are a sufferer do not delay, but pro- cure the true remedy, Paine's Celery Com- pound, at once, and give it a thorough trial. I an chances to one it is just the remedy to give you immediate and permanent relief. Pro^r^ss ii? tl?n to the of recent leolddyc' Madder dye,6>^., scientific J belongs rn Dyes, :al, Que. olors are mple and all pur jing ever reat that ; world. America they can be found, and they are equally as sucessful in Great Britain, Australia, India, China and the Islands of the Sea. If you will attentively read the directions given herewith, you will see for how many uses they are applicable and how easily they are applied. Have you Anythingf to Color? Many persons to whom this book will come will think they have no use for Dyes, "They may be very good for other peo- ple but we never use any such thmg." Now these are the very ones who would find by looking around the house that they have any number of things that have been laid aside and cast off that can be made as good as nev/ by being re-colored, or that can at least be made over for younger members of the family. Dresses, coats, cloaks, wrap- pers, shawls, hoods, scarfs, ribbons, feath- ers, their original value. Ribbons, feathers, and scores of other articles can be colored and the value increased ten times the cost of the Dye ; and it pays just as well to make your own ink, blueing, dr'cfrom Diamond Dyes Preparing the Dyes for Use. Having procured the color of Diamond Dye which you wish to use, put the powder in a large bov\l, or a bright tin or granite iron dish, moistan it with cold water, and then pour on sufficient boiling water to dis- solve it completely. Before using, it is always well to stiain through a cloth, that no undissolved particles may get into the dye bath to spot the goods. The exceptions tf» the above rules are the black and some other of the dark colors, for which follow the special directions on the package, which should be carefully read before com- mencing. Do rot think that you do not need to read them because you have used the Dyes before, for the improvements we sometimes make in the Dyes necessitate changes in the directions. For those Dyes for which vinegar is di- rected to be used, be sure that it is not for- gotten, as it is important in order to enable the Dyes io go on the goods readily and to set the color. Oolorixig Yarns, Carpet Ragrs &o There are probably more Dyes used for these nurposes than for any other, and such has been the casealways. In many sections of the country every thrifty house-wife spins yarn and makes carpets or rugs. We wish to remind all such that the most disagree- able part of the work has been completely revolutionized by the introduction of the wonderful Diamond Dyes. By their use the coloring can be done in one- fourth the time and at less expense than with the old. fashioned dyestuffs.while the colors are more brilliant and durable. It your materials are cotton, remember to get the special cotton colors. household. Before that it was only done by the regular dye houses and the expense was such that few made a practice of hav- ing it done Now at a trifling expense, it can be done many house, and any one can save money every year by the extra wear they can get from garments that have been renewed in this way. Coats, cloaks, and heavy gar- ments can be dyed without ripping. If dresses are to be made over of course it is best to rip them but if not, it is only necess- ary to let out the drapery in order that they can be easily handled in the dye-bath. After a lady has once felt the comfort of having faded or dingy dress or garment made as good as new by Diamond Dyes, she will not fail to use them often for these purposes. Buyingr Shop- Worn Goods. Ooloring Garments. Dresses. &o since the Diamond dyes have been off- ered to the public, dyeing of large garments has become easy a.nd praclicable ia erery Every merchant accumulates during the season more or less goods that become shop- worn or for some other reason have to be sold at low prices. Ladies everywhere are beginning to understand how easy it is to make these articles as good as new by re- coloring them with Diamond Dyes. Money can be saved by buying dress-goods shawls, hoods, stockings, that have become^ shop-worn «5r»c., and re-coloring them to desirable shades with Diamond Dyes. Merchants are often glad to sell such articles for one- fourth or one- half their value, and for a trifling expense they can be made as good as fresh goods. White cotton stock- ings can be bought very cheap and colored equal to the high-priced ones. Ooloringr Dr aperies, Coverings, Articles of this kind can be colored with- out difficultv, and we have seen many things that have become badly demoralized by age and exposure to the light, made to look%s good as new by the use of Diamond Dyes. Wc know it takes some confidence in one- self and faith in tht^ Dv^e K«fr.r* « r.>r<">n feels like undertaking these larger jobs, but we have never known faith in Diamond Dyxs to be misplaced. J THE DIAMOND COOK BOOK. Ao. .Coloring Feathers Feathers readily take the most beau- tiful colors from Diamond Dyes. Clean the feather by soaking in strong soap-suds fifteen minutes, then draw gently between the thumb and forefinger a number of times and rinse in warm water ; dye up to the shade required, rinse in cold water, and press gently with the hand between two cloths, to remove the water. Now hold before a gentle fire, shaking slightly until nearly dry, and then curl by taking three sprigs of the feather and drawing briskly be- tween the thumb and the back of scissors, and so on until it is finished. Old feathers can be re-colored and made to look like new. To color feathers a good black is difficult, and can only be done by a special process, and we do not vecommend inexper- ienced person? to try it. Live birds can be colored the most brilliant shades by simply applying a solution of the Dyes with a bmsh or a sponge. A number of druggists have made a handsome display of colored birds or chickens as an attractive window advertisement, and it never fails to draw a crowd. ing names, as " Royal Art," &^. Full di- rections for making the colors and complete instructions so that any person can do good work without taking lessons, sent to any address on receipt of a stamp. A finely colored cabinet photograph as sample sent for ten cents, and choice selections of first- class cabinet photographs, actresses or chil- dern, furnished at 75 cents a dozen. The Diamond Paints. — Gold, Silver, Copper and Bronze, can often be used to good advantage in connection with this work. •Engravinos or Pictures without glaz- edjsurfaces, ncd no preparation, but caution should be had in applying the colors, louse but little liquid. Childern's Books can be decorated in Kate Greenway style, with beautiful effect . Maps or Sketches can be drawn in black, and the colors can be put on over the drawing, without changing the black. Do not use the colors too strong. School childern will be greatly interested in color- ing their drawings in this way. Ooloring Hoods, Shawls, dec. These articles are used by every lady and are frequently made of white or very light-colored material, and as a conquence very quickly become soiled or faded. Then they are usally discarded, or given away. Now there is nothing easier than to color these articles, and thus make them as as good as new. Every lady should try Diamond Dyes foi this purpose, and she will be delighted with the results. Simply follow the directions on the package and you will come out all right. Coloring Photographs, Engrav- ings, Maps, &o. The beautiful art of coloring photographs, &-C., with Liquid Water Colors, is the latest and most facinating form of art work, and is the reigning sensation in the large cities. The very best colors can be made from UIAMOND Dves at one-tcnih the expense of thote sold under high sound- Coloring Easter Eggs. The practice of having these beautiful tokens on Easter morning has spread through all Christian lands. From Dia- mond Dyes the most beautiful colors can be obtained, and at a trifling expense, as it takes but the small portion of a package of Dye to color a dozen eggs, and the balance of the package can b« used for some other purpose. Boil fresh, clean, white eggs at least ten minutes. Add a little dissolved Dye, any color wanted, and a teaspoonful of strong vinegar to a pint of water, then put in the eggs and let them remain until of the desired shade. The eggs may be eaten with safety after being colored. The Diamond Easter Dyes are prepar- ed expressely for the purpose of coloring eggs, and four colors are put in one package and sold for ten cents. No 1 Easter Dyes contain four light colors, yellow, pink, blue green ; and No. 2 Easter Dyes contain four dark colors, red, violet, orange and dark Tn.-.-. >.>n/%!.>1 Tlusc «r» sitld h* grccit. ilicsc a^-v.vi«t r-j-" ■- -,• most druggists. aS THE DIAMOND C »0K BOOK. Ladles' Shoe Dressing. A Liquid Dressing for ladies' shoes, sup- erior to any sold in bottles, can be easily and cheaply made as follows :— By the aid of heat, dissolve two ounces of Borax, and four ounces of Gum Shellac in a quart of hot water. Some time is necessary for this. If the gum dots not wholly dissolve — strain. "While still hot, dissolve two packages of Diamond Slate Dye in the liquid, and adu one-half ounce of glycerine. Apply to the shoes with swab of sponge or cloth. Made in this way, shoe dressing does not coEt more than one-fourth its cost in bottles and it can be depended on as the very best. Black kid gloves when worn, can be dress- ed over with this blacking, and made nearly equal to new in appearance. Ooloringr Hair. Articles made of real hair fade badly after a few season's use. It is of great value to ladies two know that these can be made to exactly match any darker shade, by carefully treating them with Diamond Black Dye. Switches, or any article made of hair, should be washed with soap and water to remove grease, then be dipped into a weak Dye, hot, made with the Black Dye. It takes but a moment to make hair two or three shades darker. When dyed, wash in weak soapsuds, rinse, dry by a gentle heat, and dress with a little oil. The Brown Dye is not suitable for hair. White hair of any kind can be colored any of the bright or dark colors. Special Dyes for Ootton. New discoveries recently m*de, have en- abled us to improve the quality of our Special Cotton Colors. The five Dyes for Cotton as per list below, are as easily used as the simplest colors known, and are much faster to light and washing than any other Dyes ever prepared. The Scarlet gives an excellent Turkey Red on Cotton. We especially recommend these as fast colors, that will not crock and are fast to washing and light. Ask for th». B^^^o^^ Cotton Dyes" and you wiii be sure of sucoeaso The Diamond Dyes-33 Colors. What each Dye will do. I.lgrlit Bine, Green, Sl»t«, £oaliie. (Pink) Bl8msrok, Purple. Mag«ut», Violet, Orange, I>rab. One package of each ot these Dyes will color from two to four pounds, according to depth of shade on Silk, Wool or Cotton. ^iU*?,' ,^ ^^^ "*"*• Olive Oreeu, Old Gold. Seal Drown, Black, Dark Brown. Brown. One package of these Dyes will color one to two pounds of Silk, Wool or Cotton. Scarlet, Dark Blue, Yellow, CuidlnalRed, Crimson, G«r..et. One package will color two oounds of Silk or Wool, but not Cotton. Terra-Cotta, Dark Green, Maroon, Dark Wine. One package will color one pound of Silk or Wool, but not Cotton. ^ ^. . , FOR COTTON. Cardinal for Cotton, Scat let for Cotton. l«lluw •' Green " Blue for Ootton. One package will color one pound of Cotton or Mixed Goods, (Cotton and Silk or Cotton and Wool,) also for Linen, Jute or other vegetable fibres. D iamond D ye5 '♦ Brilliant! SiiralilG! Ecoioiical! 33 COIiOB