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Las diagrammas suivants illustrent la mAthoda. 1 2 3 1 2 3 4 5 6 MICROCOPY RESOLUTION TEST CHART (ANSI and ISO TEST CHART No. 2) 1.0 I.I 15,6 m Ki U ■ 32 13A ■M 1^ 2.0 1.8 A /APPLIED IfVMGE Inc 1653 Eos'. Main Street Roctiester. New York U609 (716) 482 - 0300 - Phone (716) 288-5989 -Fox USA m ■ 1 m S - I'll We make tine best line of Cook:ing and Heating STOVES AND RANGES. Sample and Sales Rooms: Cor. of St. Peter ani Craig Sts., Cor. of iDspector and William Sts. AND 524 CRAIG STREET. W. Clendinnkno & Son, /7-f^ Z% 5. Its. ^, REMEMBER! that the largest, best and cheapest stock of CAEPETS, OILaOTHS, CURTAmS, and kindred goods from the works of the best manufacturers, can always be found at THE OLD STAND, JAS. BA7US & SOU, 1837 NOTRE DAME STREET. ESTABLISHED I8S9. Special Facilities for Handling I-arge Contracts. HUGMAN NORTON Carpets, Oilcloths, Curtains, &c. 203 ST. JAMES STREET, Cor. St. Peter St. Ball Programmes Menu Cards Invitation Cards Papeteries Programme' Pencils Wedding Stationery Boxed Stationery Dinner Name Cards Memorial Cards Visiting Cards Programme Tassels Relief ^tHmping a specialty, crests, monograms AND ADDRESSES, all styles and colors. 233 ST. JAMES STREET, MONTREAL. ;i -i i , DAWSON BROTHERS, m /ii»lislic §lafioi)ei»s, Desire to direct attention to their very large and well-assorted stock of ELEGANT AND FASHIONABLE STATIONERY, and wish to make special mention of the following articles, of which they can guarantee the correctness and lateness of the styles : ' I 1 »* " n ■4 .3 ii.ttcr than goUl.- Ok. Welch. St. Leon cures Liver Complaint, Mumps or Chills.— Dr. S. (1. Paqi'in- ST. LKON WATBR CO. 54 VICTORIA SQUARE. MONTREAL. A. POULIN, Manager, C WROUGHT STEEL oo\ing I^ange^, For family USE. Convenient, Economical, and Durable. Fm $35.00 to $100.00. GEO, R. PROW SE, 224 ST. JAMES STEEET, W s THE Chur< TEES & CO. Maiinfactnrers of OffiDeDe^h 1 lANDJ Funei'al FuMtui^e 300 ST, JAMES STREET, MONTREAL. GAI ^pe B f i. B T Ulll I IC 2. rn 1824 nOTRE DIME STREET ^^I^LI^ Ot wUa Ne«r MoQiLL Street. ^ PIAMOS A NP ORGA WS _.^!^». 1^ Sole Agents for Knabe. Williams, Newcombe. Bell, Baus. &c THE BELL ORGANS (over 75.000 In use*, the acknowledged best Reed Organ In the World. Churches supplied at Wholesale Rates, which is a little over Cost Price. E. C. MOUNT & CO. GAS AND STEAM FITTERS, AND ROOFERS, 16 VICTORIA Square. TELEPHONE No. 1:265. SpBCialtieS ; hot water heating, speaking tubes, ^^ !LLECTRIC BELLS FITTED UP IN A SCIENTIFIC MANNER AND AT MODERATE COST. !to M\nt$ GO TO fll^MSTI^ONG'S, Victoria Square. m Ctopest Place for Baiiy Sleigls dnJ Carriages. SEE OUR MANTLE BEDS. G, AEMSTEO»& & CO,, FTOEEAL DIBECTOSa I I Hi In 1 TO THE LADIES. -■ «>» ■ For Home^Made Bread, Biscuits, Rolls, Griddle and Bt.ick:whieat Calces, Flei^chmann \ Co'? Unrivalled USE ONLY FRKSH EVKRY DAV. Factory Depot: 70 ST. JL3iTa?OI3SrE STI5.EET. FOR SALE EVERYWHERE. THAT QUEEN OF PERFUMES FOR THK HA.NUKKRCHIKF. A sinKli' rrliii'f or iVi'ii n iiiom. A llinnini't 111' KxcpilslU' nil liiii'BN of Odin, Uistilliil lioMi NatiUiil Flowers. ALLEN'S LUNG BftLSAAM. Thi! fnvorlw Himsi-liold Ri-mfily for the I'liri' of COUGHS. COLDS, ( KOUl". CONSUMPTION, AND ALL THROAT aNU Ll'NCJ TROUBLKS. Price g5c»a0c» and 81.00 lyr Bottle. I The liost Btlightful, Selicate tind Lasting Ftifsme of the Sa; ! .Ve;->' '^ '■v;^-;,-'^^ ^a"'" V i^"" THF, LOTUS OF THK NILE, whUli ralHcs iw lovely hoati above the wftfi'r iif Luke Menialet iind oil the iiinrKiii of tlie Ulver Nile, tms bBt-u cjtll- I'd " fill' Ro8« Emlwlined of All ont F,Kypt. " Oil Ktt'Ht ri'ai;ttliiyH, fnignint Kurliiniln wvre formed of tills Rower, with whirh tlic> maidiMiB of vhii EiiBt iidoriicd thi'ir dark trt>n- seK. Thl»ih«»t(fly IwaiiH- fiil water lily 1« to Ik- found repre»em«d on nl- most hU of the amlent :i>c»Tiiirji*^rtt^ "f P-Kyr** '^"** Asia. Make your Iftdy trtoiiila happy iiy a gift of u bottle of the Lotus of the NUi'. SOLI) BY ALL DRUCdlSTS. OR AFTER Dinner PILLS, for enfppbled diffpstion, pro- duced from winit of proper .^^_^^_^_ secretion of the Gastric Juice. Tliey give immecUate relief In Dyspepsia and Indigestion. DIGESTIVE TABLETS DIRBCTIONS.— Take one or two pille immtdiatelv afttr tating or when tufering from Indigestion, _ Lump in tht 'Throator FtatuUnee. '' 8*npln nnt free. AddrcM the Davis & Uawrence Co., (Limited,) Montreal. aoLB tatvn. HIND'S HONEY AND ALMOND CREAM. DELICIOUS TO USE AND MOST Kl'^I'AJ'KWS For Chapped Hands, Fai-« and Lips Ro'ILA.TION TESTED RECIPES, I i->UBLISHEU BY THE bodies of St. Jan^es ff)d^o(iisl €.\)uvo\,y St. Cathekine Street, MONTREAL. 11 n Babcock a Son, Book and Job Printers, 4 Bieury SiReET, ESTABLISHED 1850. HEINTZMAN & CO., TOK-On^TTO, MANUFACTURERS OF GRAND. SQUARE. AND UPRIGHT PIANOSh AWARDED 16 FIRST PRIZE MEDALS AND HIGHEST HONORS WHEREVER EXHIBITED, INCLUDING PHILADELPHIA, 1876, AND COLONIAL EXHIBITION, LONDON, Enq., 1886. I WING to their great durability, the HECINTZMA.N PlA-NOS _ ' are in use in all the prominent Kdiicational Institutions in the Dominion. Among those who have recently purchased HEINTZMA.N Pianos we are pleased to mention : The Oshawa Ladies' College. The Whitky Ladies' College. The Ladies' Seminary, ok St. John, N.B. OVER 800 HEINTZMAN PIANOS RECENTLY SOLD IN MONTREAL. Among the purchasers are Prof. J. H. Robinson, Organist St. Paul's Church. Prof. E. A. Hilton, Organist St. James Methodist Church. Prof. W. Reed. Organist American Presbyterian Church. Prof. Septimus Fraser. And other leading Musicians too numerous to mention. » <» ■ PRICES REASONABLE. Terms made to suit Purchasers. For Catalogues and other information apply to C. W. LINDSAY, SOLE AQKNX, 2270 ST. CATHERINE STREET. 2270 <«» — TESTIMONIAL FROM THE REV. JAS. KINES. (Late Pastor of the East-End Methodist Church.) Dear Sir, — In answer to your letter, would state I have owned a Heintzman Piano over seventeen years, and it has always given the best satisfaction; the tone and jetton are still in perfect condition. I have therefore a very high opinion of the Hkintzman Pianos, and would recommend them to intending purchasers. Yours truly, Khv. James Kinks. I . C plea But and and con Sue con mar thei Rec aim pra< if t Preface. 11 ' i^O HE publication of a collection of reliable, well-tested 4%^ Recipes needs no apology. Other books are made to . d^ amuse, instruct, or entertain, and they please or fail to please according to the varied intellectual tastes of the readers. But the subject of good Cookery is one of universal interest, and more than anything else has to do with the health, comfort and happiness of each member of the family circle. Every housekeeper remembers many annoying vexations consequent upon failures made by following unreliable Recipes. Such will appreciate a Cook Book to which they can turn with confidence, and will be able to enter fearlessly a path well marked by the footsteps of those who have passed often before them. Much care has been tf.ken to admit only well-tried Recipes, and, in the preparation of this little work, we have aimed not so much at the novel and elaborate as at the practical and trustworthy, and we confidently besi)eak success if the directions contained in it are carefully followed. : ;■• We may live without friends, we may live without books, But civilized man cannot live without cooks ; He may live without love— what is passion but pining? But where is the man who can live without dining?" . — Oiven Meredith. m\ W. H. SCROGGIE, IMPORTER OF Jfrench, (EngltBh nxtb Jlmaican DRY GOODS! 2213 ST. CATHERINE STREET -AND- 50 AHD 52 UNIVERSITY STREET. MONTREAL. J. PALMER & SON, IMPORTERS OF ►:fl i-> perfumerjj \ FanciJ (qood?, MANUFACTURERS OF 174:5 Notre Dame Street, MONTREAL Ladies' Hair (Dressing, and all kinds of Hair Work, done in a superior manner. SOUPS. To Clarify Stock. — When, by accident, stock is not clear, put it into a stew pan, take off any scum as it rises, and let the rest boil. Take out half a pint of the stock and add it gradually to the whites of three eggs (previously whisked well in half a pint of cold water) ; then put the whisk into the stew pan, and keep the liquid well agitated ■while you pour in the whites of egg and stock you have mixed ; let the whole nearly boil, and then take it from the fire. After a time, the whites will separate themselves, •when the whole should be passed through a clean fine cloth, and the stock should be clear. If not, repeat the process. Browning Soup. — Put two ounces of sugar in a stew pan, and let it melt slowly, stir with a wooden spoon, and when black add half a pint of cold water, and let it dissolve. If corked closely, this will keep for a long time. Burnt onions are also used for the purposes of browning. As a rule use this coloring matter very sparingly, as it is liable to flavor the soup. Oyster Soup. — Put down a shank of beef in a pot of cold water (the day before you wish to use it) with a little onidn. Allow it to boil slowly until the meat is like rags, strain into a crockery basin and set away till the next day. If properly done you will have a stiff jelly, from which remove all fat before using. When you wish to make your oyster soup, put your stock in a pot, season nicely with pepper and salt, and when it boils throw in your oysters and allow them merely to scald. Pea Soup. — Two lbs. split peas, boil until quite tender, strain through a colander, and add water to make a suitable thickness, boil for half an hour, season nicely with pepper, salt, and a little butter, catsup to taste. iHl :'l COOK'S FRIEND MM FOf DER, Mle ty W. D. IcLAREN. 14 PEERLESS COOK BOOK. Tomato Soup. — To one pt. canned or four large tomatoes add one qt. boiling water; when it boils, stir in one tea- poonful of soda, which will cause it to foam immediately. Then add one pt. sweet milk, salt, pepper, and butter to taste. Roll out three soda biscuits and put in. Allow the soup to come to a boil, and serve. Tomato Cream Soup. — Put one can of tomatoes on to stew for ten or fifteen minutes, boil one quart of milk, mix two tablespoonfuls of corn starch with a little cold milk, stir into the boiling milk and cook ten minutes. Put one tea- poonful baking soda into the tomatoes, stir well, then rub through a fine colander, add a teaspoonful of butter to the milk, then tlie tomatoes, pepper and salt to taste. Give one boil and serve immediately. Brown Bean Soup. — Two cups of beans, three quarts of water. Boil till the beans are soft. Then strain and mash through a colander. Put over the fire, and add pepper, salt, and a little butter. Before dishing put two tablespoonfuls of Worcester Sauce. After dishing slice in two lemons. P. The lemons may be omitted. Lobster Soup. — One pint of water, one pint of milk, one tablespoonful flour, a little pepper, one lobster. Boif water and milk together, add flour, then lobster. Let it boil up once and put a bit of butter in. Serve very hot. Vermicelli Soup. — Make the stork in the usual manner, by boiling shanks of beef or bones of beef, mutton, turkey or chicken, all day. Strain, and next morning skim the grease carefully off. Cut up whatever vegetables you wish to fla our your scup ,with — Cabbage, carrots, onions and celery ; brown these slowly in some of the dripping taken from the stock. Boil the vegetables for three hours in the stock and strain again. Then add vermicelli. Flavour with Hervey's Sauce, and boil about fifteen minutes. COOK'S FRIEND Baking Powder TESTED RECIPES.— SOUPS. 15 Macaroni Soup.— Three ounces of macaroni, a piece of butter the size of a walnut, salt to taste, two quarts of clear stock. Throw the macaroni and butter into boiling water with a pinch of salt, and simmer for half an hour ; when it is tender, drain and cut it into thin rings and drop into boiling stock. Stew gently for fifteen minutes and serve. Sago Soup.— Five ounces of sago, two quarts of stock. Wash the sago in.bpiling water and add by degrees to the boiling stock, and simmer till the sago is entirely dissolved and forms a sort of jelly. The yolks of two eggs beaten up with a little cream previously boiled, and added at the moment of serving, much improves this soup. P. The stock must be nicely seasoned. Hare Soup.— Cut up a pair of hares into neat, small pieces ; take all the nicest bits and fry them a light brown. Have a pot of stock, and into it put the inferior pieces of the hare, two onions, a carrot, a head of celery, some parsley and thyme, a blade of mace, a clove or two, salt and pepper. Let this all boil till the meat falls off the bones, then pass it through a sieve. Put the soup back into the pot, use some of it to make gravy over the bits of hare in the frying-pan,, then turn contents of frying-pan into soup pot, let it simmer until the meat is tender, then slightly thicken the soup with a little brown flour. Ox-Tail Soup.— The day before the soup is wanted, take three ox-tails, cut them in pieces, and put on to fry in butter, first taking off all the fat ; let them brown well, then set away till next day. Take off all the grease that may be about them, and put to boil in about three quarts of water ; some salt, pepper and allspice to taste, from two to four onions, one carrot, one turnip, and one head of celery. Boil four or five hours, lift out the meat, strain, choose some of the best of the meat and return to the soup, and it is ready to serve. Is best in use. • ,1. 16 PEERLESS COOK BOOK. FISH. Fish a la Cream. — Two pounds fresh cod fish, boil in salt water till the bones will slip out easily, put in a deep dish and cover with a cream made of one pint of boiling milk and one well beaten egg, one spoonful flour put in the milk and stir till it thickens. Cover the whole with bread or cracker crumbs, and set in the oven to brown. Baked Fish.— Take a large haddock or codfish, clean well, and scrape all the scales off. Make a stuffing of two cups oatmeal, a little salt and pepper, rub in a piece of butter the sire of an egg ; make into a paste with a little milk, put inside the fish and sew it up — flour it well — grease the baking tin and lay it in with a little dripping. Bake about one hour for a four-pound fish. Serve with sauce. EscALOPED Oysters. — Butter the dish, and cover the bottom of the dish with very fine bread crumbs or cracker crumbs ; add a layer of oysters ; season with pepper and salt ; alternate the crumbs and oj'sters until your dish is QJled, finishing with bread crumbs; cover the top with small pieces of butter, and bake half an hour. P. If you use cracker crumbs, move moisture is required. OvsTER Fritters. — Draw off the juice, add a cup of milk, 3 eggs, salt, pepper and flour enough to make a thick batter, One pint hot cream, two even tablespoonfuls butter, four heaping tablespoonfuls flour, or two heaping tablespoonfuls cornstarch, half teaspoonful salt, half saltspoonful white pepper, half teaspoonful celery salt, a few grains of cayenne. Scald the cream. Melt the butter in a granite saucepan. When bubbling, add the dry cornstarch. Stir till well mixed. Add one-third of the cream, and stir as it boils and thickens. Add more cream, and boil again. Wher> perfectly smooth add the remainder of the cream. The sauce should be very thick, almost like a drop batter. Add the >5easoning, and mix it while hot with the meat or fish. For Croquettes, one beaten egg may be added just as the sauce is taken from the fire ; but the Croquettes are whiter and more creamy without the egg. For patties, warm the meat or fish in the sauce, and use the egg or not as you please. Croquettes. — These may be made of any kind of cookr.d meat, fish, oysters, rice, hominy, and many kinds of vegetables, or from a mixture of several ingredients. When mixed with the thick white sauce given above, less meat is required. The sauce is a stiff paste when cold, and being mixed with the meat or fish, the Cioquettes may be handled and shaped perfectly, and when cooked will be soft and creamy inside. Welsh Rarebit. — Quarter pound rich cream cheesev quarter cup of cream or milk, one teaspoonful of mustard, half teaspoonful of salt, a few grains of cayenne, one egg, one teaspoonful of butter, four slices of toast. Break the cheese in small pieces, or if hard grate it. Put it with the milk in a double boiler. Toast the bread, and keep it hot. Mix the mustard, salt and pepper ; add the egg, and beat well. When the cheese is melted, stir in the egg and butter, and cook two minutes, or until it thickens a little, but do 4\K iki COOK'S FRIEND Baking Powder ' ■ t TESTED RECIPES.-MEATS. 27 iU not let it curdle. Pour it over the toast. Many use ale instead of cream. Good Beef Tea.— One pound of lean beef, cut fine; add one pint cold water and five drops of muriatic acid ; put into a glass jar. Place the jar in a pan of water at 110 ° and keep it at that temperature for two hours. Then strain through thick muslin until the meat is dry, or press the juice out by squeezing. The acid makes the tea agree- able to a patient with fever, and also aids in drawing out the juice of the meat. Lobster Croquettes.— One pint of lobster meat, cut fine. Season with one saltspoonful of salt, one saltspoonful of mustard, and a little cayenne, and moisten with one cup' of thick sauce. Cool and shape into rolls. Roll in crumbs,, egg, and crumbs again, and fry in smoking-hot fat. Draim on paper. 4 Is a healthful suhstitute for Shortening. i^ll m ti *» ^ PEERLESS COOK BOOK. • PUDDINGS. Apple Float. — A pint of stewed apples made smooth, whites of three eggs beaten to a stiff froth, four tablespoon- fuls sugar. Add sugar and apples alternately, a spoonful each, heat all until perfectly stiff. Serve with rich boiled custard. Cherry Pudding. — A pint of bread crumbs or cracker scalded in a quart of boiling milk, butter size of an egg, three eggs, one and a half teacups of sugar, a little cinna- mon, a quart of stoned cherries. Bake quickly. Vanilla Cream Pudding. — A cup sugar, a cup and a half flour, three tablespoonfuls melted butter, same of milk, three eggs, one teaspoonful soda, two of cream tartar. Bake in two square pans. When baked, let cake cool, and put the following cream between and over, serve warm. Cream. — One quart milk, one egg, three tablespoonfuls of corn starch, sugar and vanilla to taste. Make like boiled custard. Apple Pudding. — Six chopped apples, ivvo eggs, one pint of bread crumbs, one cup l)rown sugar, allspice, cloves, nutmeg to taste, butter size of an egg, put in in little bits, mix all together. Put mixture in well buttered dish and bake one hour. Turn out and serve with sauce. Orange Puff. — Boil together one pint of water, one teacupful sugar, juice of one lemon, moisten and stir into this two tablespoonfuls of corn starch ; boil until a begins to thicken, put away until very cold ; just before serving stir in the whites of two eggs, bekt 2n to a stiff froth. Cut oran- ges into small pieces, remove seeds and sweeten, pour over them the mixture without stirrino^= COOK'S FRIEND Baking Powder 41 1^ *|i TESTED RECIPES.— PUDDINGS. 2fiK 41 1^ \ Dandy Pudding.— Four eggs beaten separately, into the yolks beat four heaping tablespoonfuls of brown sugar, with two tablespoonfuls of corn starch. Into this pour one (luart of boiling milk, stir until well mixed, flavor with lemon. To the whites of eggs add five tablespoonfuls of white sugar, beat until they can stand alone, put on top of other mixture and brown nicely in the oven. (iiNGERBREAD PuDDiNG.— One cup molasses, one cup chopped suet, half cup sour milk, one teaspoonful each of ginger and soda, bread crumbs to make stiff. Soda and salt last. Steam three hours. Sauce.— White sugar and butter, whipped. Tapioca or Sago Pudding.— Pare and core six or seven large apples, put in a buttered dish. Pour over a cup of tapioca one quart of boiling water, let it stand an hour, add two teacupfuls of sugar, a little essence of lemon. Pour this over the apples and bake an hour. Peaches, fresh or canned, may be substituted, and are an improvement. CoTTAdE Pudding.— Two eggs, one cup sugar, one cup milk, three and a half cups of flour, one teaspoonful soda, two cream tartar, one tablespoonful butter melted and put in the last thing. Steam one and a half or two hours. • American Plum Pudding.— Two cups bread crumbs, two cups flour, one cup suet, half cup sugar, half cup mo- lasses, one cup milk, one cup raisins, one cup currants, three teaspoonfuls baking powder, cinnamon, cloves, and salt to- taste. Steam four hours or bake three. Gingerbread Pudding.— One cup each of molasses,, bread crumbs, same of suet, milk, half cup sugar,, three eggs, one teaspoonful ginger, two teaspoonfuls cinnamon, two- teaspoonfuls baking powder. Flour enough to make quite stiff. Boil or steam three hours. Once used ia always preferred. '? 30 PEERLESS COOK BOOK. Paradise Pudding. — One pint bread crumbs, same of «uet, foure ggs, four apples minced fine, one cup raisins, one cup of milk, half cup currants, three-fourths of a cup of sugar, spice to taste,*thicken with flour ; put in a mould and steam or boil three hours. Frozen Pudding. — Take stale plum and sponge cake. Butter a pudding mould. Put a layer of cake, then a layer of either strawberry or raspberry jam, until the mould is nearly full, turn on a cup of good sherry, or lemon juice and water ; make a boiled custard, enough to soften the cake, pour over all, and let stand until cake is soft, place in ice .and salt to freeze. IcK Pudding. — To a pint of rich custard, add a pint of ■cream, mix thoroughly with the custard. Sweet and bitter almonds pounded fine, green citron, preserved ginger chop- ped fine, juice and rind of a lemon. Put mixture in a mould, cover close with a waler paste. Freeze sufficiently hard to turn out. Earl Grey Pudding. — Three eggs weight in butter and sugar, weight of two eggs of flour. Beat the butter to a cream and whisk the eggs very light, pound the sugar, and beat all three together until it is in a froth. Then add the flour gradually and the peel of one lemon grated, a little nutmeg and six bitter almonds bruised fine. Beat the whole well, fill the mould and boil gently two and a half hours. Rice Croquettes. — Two cups of cold boiled rice, two tablespoonfuls of melted butter, two beaten eggs, one table- spoonful of sugar, a pinch of grated lemon peel, same of nutmeg. Mix butter and rice, add flavoring, lastly the beaten eggs. Make into balls, roll in egg, then in sugar, fry a few at a time in hot lard. Batter Pudding. — Four eggs, one pint milk, five table- COOK'S FRIEND Baking Powder TESTED RECIPES.-rUDDINGS. 31 spoonfuls of flour, a small piece of butter, salt and sugar to taste. Puff Pudding.— Six eggs, seven tablespoonfuls of flour, one pint of sour cream, one pint of sweet milk, half tea- spoonful of soda, beat the whites separately, and add after the other ingredients have been mixed. Bake twenty minutes. Apple Charlotte.— Line pudding dish with slices of buttered bread, having buttered the dish too. Prepare a few apples with lemon rind, nutmeg, and a good lump of butter, put the mixture into the dish, cover with slices of buttered bread. Bake and turn out of dish quite hot. Lemon Puff.— One cup prepared flour, half cup of pow- dered sugar, one tablespoonful butter, three eggs, whites and yolks beaten separately, grated peel of one lemon, three spoonfuls milk, and h little salt. Cream the butter, and sugar, whip in the yolks, milk and lemon peel, then the whites and flour alternately. Bake in small buttered tins or "gem" pans. Turn out while hot, and eat with sweet cream. Troy Pudding.— One cup of suet chopped fine, one and a half cup of raisins, one cup of currants, one cup milk, one of molasses, one quart of flour, four teaspoonfuls baking powder. Steam three hours. Macaroni Pudding.— Two and a half ounces of mac- aroni pudding, one quart of milk, rind of half a lemon, three €ggs. Into a pint of milk, put the macaroni, let it simmer slowly until tender ; then put it in pudding dish with the other ingredients, and bake slowly half an hour. Put a layer of marmalade over the top and serve. Vermicelli may be used instead of macaroni. Cabinet Pudding.— Butter a mould, put raisins and candied peel on bottom and sides. Fill the mould with al- ternate layers of sponge cake, ratafias and macaroons, pour t H Is more economical than any other — — ■ ■ .■ ■ . L.l i iftUL 'g 32 PEERLESS COOK BOOK. i . cold custard over all, made of four eggs, a half pint of milk, one ounce and a half of sugar, a glass of milk, grated rind of lemon. Steam the pudding an hour and a half. Serve with whip sauce. Suet Pudding. — One pound suet, same of currants and raisins, eight eg^s, two ounces candied orange and lemon peel, half pound "bread crumbs, half pound of flour, half pint milk, half a teaspoonful soda. Mix well and put in a mould and boil five hours. Tapioca Meringue. — One teacupful of tapioca soaked in one and a half pints of warm water for three hours. Peel and core eight tart apples, fill cores with sugar, flavor tapi- oca with juice of one lemon. One hour before needed, pour the tapioca over the apples and bake. Serve in the dish baked in. Whip the whites of four eggs and spread over the top, then brown slightly. Baiter Pudding. — One pint milk, four eggs, yolks and whites beaten separately, ten tablespoonfuls flour. Beat the whites in last. Bake half an hour. Cottage PuDDiNG.~One cup sugar, three tablespoonfuls. of melted butter, one teacupful milk, one egg, two large cups of flour, one teaspoo -ful soda, two cream tartar. Bake about half an hour. Carrot Pudding. — One cup grated carrot, one cup grated potatoes, one cup suet, one cup sugar, one cup cur- rants, one cup raisins, one and one half cups flour and a little soda. Steam three hours. Plain Macaroni Pudding. — Half pound macaroni, broken in pieces an inch long, boiled tender in salted water. One tablespoonful of butter, one large cup of milk, twO' eggs, grated peel of half a lemon and a little cinnamon. Vt jicn the macaroni is tender, drain off the water and add. GOQK!S FRIEND Baking Powder TESTED RECIPES.— PUDDINC.S. 33 the butter. Heat the milk and pour on the beaten eggs, ijUgar and flavoring. Mix with the macaroni and bake in a buttered pudding dish, covered, for a hali" hour, then brown. Fig'Puddinc;.— A pound of figs cut tine, six ounces bread crumbs, half pound suet minced fine, ten ounces •sugar, three eggs, one small nutmeg grated, half cup flour. Boil cr steam three hours. Plum Pudoinc;.— One pound NDned raisins, one pound washed currants, one pound flour, one pound suet chopped •fine, half pound bread crumbs, one small nutmeg grated, half teaspoonful ground cinnamon, a pinch of ground cloves, half pound very brown sugar, eight eggs well beaten. Mix well, and if more moisture is needed add a little milk. The mixture must drop from the spoon in lumps. Hoil five hours. Plain Pudding.— Three cupfuls flour, one cupful molas- ses, same of milk, one and a half cupfuls of suet, same of currants and raisins, one teaspoonful of soda, half teaspoonful cream tartar, one teaspoonful each of cloves, cinnamon, all- spice, one egg. Steam three hours. Orange Pudding.— Six oranges, one pint milk, three €ggs, three tablespoonfuls sugar, one heaping tablespoonful corn starch. Peel and take seeds out of oranges, cut them up and sprinkle sugar over them. Let them stand about three hours. Beat the yolks of the eggs with sugar and corn starch and stir into the milk, let boil three minutes : when nearly cold pour over the oranges. Make a frosting of the whites of the eggs, and a half cupful of sugar, spread over pudding. Put the pudding dish in the oven in a pan of hot water, leave until the frosting is a light brown. Arrowroot Pudding (Cold).— Three even tablespoon- fials of arrowroot (get the Bermuda if you can) or you maj' require more, three cups of milk, two tablespoonfuls of siaar, QEse of butter-, a quarter of a pound of crystalized Never disappoints the user. c t s _ Ill 34 I'EKRLESS COOK BOOK. peaches chopped fine. Heat the milk scaldii.g hot, stir ini the arrowroot wet with cold milk ; stir ten minutes, and add sugar and butter ; stir five minutes more, and pour out when nearly cold he.it in the fruit. Pour into a wet mould ; serve with cream and brown sugar. Vanilla Souffle. — Five eggs, whites and yolks beaten separately, one pint of milk, butter size of an egg, three heaped tablcspoonfuls corn starch sugar, salt, and flavoring to taste. Wet the corn starch, with part of the milk. Put all the ing-edients except the eggs into a saucepan and stir until the mixture thickens, take off and when cooled add yolks of eggs well beaten. Beat all well. Have whites of eggs beaten to stiff froth, and beat all again for two or three minutes ; add vanilla. Pour into a buttered pan, bake half hour. Serve the instant it comes from the oven or it is ruined. '1'ry me Pudding. — One pint flour, one large teacupful milk, two even tablcspoonfuls sugar, salt to taste, one tea- spoonful soda in the milk, two teaspoonfuls cream tartar. Sift flour and cream tartar together two or three times. Butter small cups, put a spoonful of batter in the bottom of the cup, then a large ^spoonful of preserved or sweetened, fresh fruit, then nearly fill the cup with batter. Steam half an hour, turn out of cups and serve with sauce. Cheese Pudding. — One cupful of cheese chopped, or sliced thin, a cupful of milk, a cupful of bread crumbs, one egg, a little pepper and salt. Bake as a scallop. Nice for lunch or tea. Queen of Puddings. — One pint bread crumbs, one quart of milk, the yolks of four eggs well beaten, one cupful of sugar, and the grated rind of two lemons. Mix these together and bake ; when nearly cool put on a layer of pre- serves,, then beat up the whites of four eggs with a cupful COOK'S FRIEND Baking Powder TESTKD KKCII'KS.-I'UI)D1\(;S. 35 of sugar and the juice of the one lemon, put this over the preserves, and hake until sHghtly crisp. Sunday FuDDiNC— Half pound raisins, half pound currants, four eggs, one nutnieg, one ([uarter pound of flour, same of bread cTuml)s, half pound sugar, a little cinnamon and salt, half pint milk, a little soda, half pound suet. Carrot Pudding.— One cupful grated carrot, one cup- ful sugar, bread crumbs, raisins, currants, suet, one and one half cupfuls of t1our, a little lemon peel, spice to taste. Boil three hours, and serve with sweet sauce. English Plum Pudding.— Nine eggs, one pound each of sugar, suet, currants, raisins, flour ; a (juarter of a pound of citron, one tablespoonful mi.xed spices, add milk to make (luite stiff. Put in a strong well floured cloth ; in tying leave plenty of room for it to swell. Hoil nine hours well covered. Use sauce to taste, liROWN Pudding.— Eight ounces flour, six ounces suet, three eggs, two cupfuls treacle, one tcaspoonful soda, half teaspoonful tartaric acid, half teaspoonful lemon. Mix the acid with the flour, add suet, beat the eggs and add the treacle to them ; beat well for a few minutes, then add flavor- ing and mix well. Steam three hours. liaking powder will do instead of soda, etc. Gel.\tine Pudding.— F'our eggs, the whites only, three- fourths box gelatine, two lemons, rind and juice, three-fourths of a cupful of sugar ; dissolve gelatine in half a pint of water. Suet Pudding.— One pound of suet chopped fine, one pint sweet milk, two eggs, one cupful currants, one cupful seedless raisins, one tablespoonful salt, one teaspoonful bak- ing soda, mix to a stiff batter, !>oil three hours Kanrt' t^^- taste. Made only by W. D. McLAREN. lij] I '.U 36 PEERLESS COOK BOOK. Suet Pudding.— A cupful molasses, same of chopped suet and sweet milk, one and a half pounds of currants, some raisins, one teasi)oonful soda, a half teaspoonful cream tartar, one teaspoonful each of cloves, cinnamon and allspice. Flour to make stiff. Steam three hours. Ricn Snowballs. —Boil a pint of rice in two (juarts of water, with a teaspoonful of salt, until quite soft, fill small cups (luite full, when cold turn out on a dish, make a boiled custard of yolks of three eggs, one pint of milk, a teaspoon- ful of corn starch. Pour over rice half an hour before eating it. Jelly or any preserve is nice with it. Suet Pudding.— Good half cupful suet chopped fine, two cupfuls sifted flour, one teaspoonful and a half baking powder, one cupful brown sugar, same of raisins, currants and sweet milk. Steam or boil in a buttered mould for three hours. Sei:ye with sauce of sugar and butter beaten to a cream, with a little nutmeg grated on top. Surprise Pudding.— One pint flour, one cupful sweet milk, one tablespoonful white sugar, two heaping teaspoon- fuls Cook's Friend baking powder, a little salt. Sift flour and baking powder together, putting through sieve twice. Beat well togeth-r, roll out just as soft as it can be handled. Have a tin pudding pan ready with hot sliced apples, about two inches deep, flavored with nutmeg and lemon, or any- thing preferred, and sweeten to taste, strew bits of butter over apple, and pour in enough water to almost cover the mixture. Let it get quite hot, then put the dough on. Have another pan exactly size of one the pudding is in, cover the pudding with this pan. Steam three-quarters of an hour. Serve with sauce. Ginger Pudding.— One cupful of molasses, one cupful of butter, one cupful of sweet milk, three cupfuls of flour, two eggs, one tablespoonful of ginger, two teaspoonfuls cream tartar, one teaspoonful soda. Steam one hour. ^ J ipi COOK'S FRIEND Baking Powder TESTED RECIPES.- PUDDINGS. 37 ) ,. Batter Pudding. — One pint of flour, one teaspoonful cream tartar, half a teaspoonful soda, one cupful sweet milk, half a cupful sugar, one egg, salt ; sift flour and cream of tartar together, then beat all well to mix thoroughly. Have any kind of stewed fruit in pudding dish very hot. Pour the batter over the fruit, and bake half an hour. Liquid sauce. Kiss Pudding. — A quart of milk, three tablespoonfuls of corn starch, yolks of four eggs, half cupful of sugar, a little salt ; put part of the milk with the sugar and salt on the stove and let it boil, with the rest of the milk dissolve the corn starch and add to the boiling mixture, stir in the yolks after the mixture thickens. Pour into the pudding dish. Make a frosting with the whites of the eggs beaten to a stiff froth, and half a cupful of white sugar. Pour half of this over the pudding and place in the oven to brown, then add the remaining frosting, and sprinkle grated cocoa- nut over the whole. Yorkshire Pudding. — Four heaping tablespoonfuls of flour, a little salt, one teaspoonful of baking powder well mixed with the dry flour, two eggs well beaten ; one pint of milk. Mix very smooth. Have ready half a small cupful of beef dripping in a pan, boiling hot ; pour in the batter and bake half an hour. Chocolate Pudding. — One and a half quarts of milk, boiled, half cake of chocolate stirred in milk, a small cupful of corn starch dissolved in a little water, add two eggs with one cupful of sugar, a little salt. C'ream sauce. Snow Pudding. — Six eggs, six tablespoonfuls corn starch, a little salt, one tablespoonful of sugar, the juice of one lemon ; dissolve the corn starch in a little cold watir and pour one quart of boiling water u ion it, then add the whites of the eggs beaten to a stiff froth and stir well, put in a basin in boiling water and scald ten minutes, turn into a mould I' Is best in use. 38 PEERLESS COOK BOOK. i m and put to cool ; scald one and one half pints of milk, add yolks of eggs, beaten lightly, sugar to taste, stir until it begins to thicken, add salt, and flavor to taste, turn out the snow on a dish and pour custard around it. One half this measure i» enough for six persoiTs. Fig Pudding. — Two cupfuls of figs, two tablespoonfuls of butter, two and a half tablespoonfuls of sugar, one cupful of milk, two and a half cupfuls of bread crumbs. Mix well and steam or boil three hours. Sago Custard. — Three tablespoonfuls of sago boiled in a little water ; add one quart of milk, let it come to a boil, ' then add five or six well beaten eggs and sugar to taste. Put the vessel containing the custard in a kettle of l)<5iling water, stir iintil it thickens ; cool a little and flavor with ^ vanilla. To Boil Rice Dry. — Wash a»breakfast cupful of rice, in cold water, put in a saucepan and pour three pints of boiling water on it. Boil quickly for twenty minutes. Throw it into a cotander arid pour a cupful of cold water quickly over it. Turn back into the saucepan and place at the back of the stove, shake it occasionally. Bread and Apple Pudding. — In a buttered pudding dish, put slices of buttered bread, enoughgto cover the bot- tom of dish, butter both sides of bread, on the bread put a layer an inch and a half thick of sliced apples flavored with nutmeg and lemon, and su^r to taste, one mci"e layer of buttered brtipd, then apples as before. Put parings on top to preveirt the top layer of apples burning. Pour in the side of^e dish one cuf)ful of hot water. Bake rather more than three quarters of an hour. Turn out, sprinkle with sugar and serve with sauce. Remove peelings before dishing. .. COOK'S FRIEND Baking Powder TESTED RECIPES.— PUDDINGS.* 39 Gr.\ham Pudding. — One cupful of molasses, one cupful "of milk, one egg, one tablespoonful of butter, one teasjioon- ful of soda, one cupful and a half of graham flour, one cupful of chopped raisins. Spice to taste. Steam two hours. Honf:y Comb Pudding.— One cupful sweet milk, same of suet, molasses, raisins and currants, four cupfuls flour, tAvo teaspoonfuls cream tartar, one teaspoonful soda, a little «alt. Steam or boil three hours. Corn Meal Pudding. — A quart of boiling, milk, four _ eggs, reserve the whites of two, meal to make the Consis- tency of mush, sugar and spice to taste, use whites with one cup brown sugaj^beaten stiff", put over just before taking from oven. Serve with whipped cream or hard sauce. Apple Snow. — Six large baked apples, whites of two eggs. Beat the pulp very smooth, and whites of eggs to a stiff froth. Put both together and beat until quite white and firm. Sweeten to taste and set in a cool place. Serve with sauce made of a small pint of boiling itilk, the yolks of the eggs, sugar to taste, salt and vanilla. • Orange Pudding. — Peel and cut five oranges into slices, put over them a cup of white sugar. Put a fablespoonful of corn starch into a pint of milk, let boil ; add the yolks of three eggs, well beaten, stir all the time until thickened. Pour over the fruit. Beat the whites to a stiff" froth with sugar, spread over top, put in me oven a few minutes. Eat cold. ■ Tapioca and I.emon Puddin<; -Six. tablespoonfuls of tapioca, boiled in water sufficient to soften and boil clear, rind of one lemon, juice of two, whites of two eggs. Mould and serve when colcSjlith sweetened cream or boiled custard. • I I 11 jl Is rich in raising power. I' -I i. 1.1 40 PEERLESS COOK BOOK. SAUCES. I if Sago Sauce. — A tablespoonful of sago, three-fourths of a pint of water, rind and juice of a lemon, sugar and flavoring to taste. Wash the sago thoroughly and put into a saucepan >vith lemon rind, simmer gently ten minutes, take out the rind, add lemon juice, salt, sugar and flavoring. Give one boil and serve. Hard Sauce. — One quarter pound of sugar, same of butter, one quarter of a nutmeg, white of one egg. Put the sugar and butter in a bowl and beat them to a cream, tak- ing care that the butter does not oil, which may be prevented by keeping it cool, whip the white of the egg to a stiff froth and mix lightly into the bowl. Put into a glass dish for serving, and grate the nutmeg over it. Pudding Sauce. — Three-fourths cupful of butter, cupful and a half of sugar, one egg, juice and grated rind of one lemon, stir to a cream. Just before serving add one pint boiling w.iter. Sauce for Salt Fish. — A teacupful of melted butter^ four eggs boiled hard and chopped fine, parsley, juice of one lemon. ^ Jelly Sauce for Puddings. — One half cupful of currant jelly, two tablespoonfuls of melted butter, half the grated peel and all the juice of one lemon, half a teaspoonful of nutmeg, one tablespoonful powdered sugar, one cupful boil- ing water, one teaspoonful corn stq^^ft. Beat the hot water gradually into the jelly, add butter, Temon and nutmeg, heat almost to boil. Put in sugar and corn starch wet with water. Boil up once sharply, and take from the fire ; set in closely COOK'S FRIEND Baking Powder \ i^ TESTED RECIPES.-SAUCES. 41 i covered vessel in hot water until wanted. Stir well before turning out. Pudding Sauce.— One cupful of sugar, half cupful of but- ter, one cupful of milk, one egg, one teaspoonful of flour. Stir butter and sugar to a cream, add the flour and egg well beaten, then the milk boiling hot. Flavor. Simple Mayonmaise Sauce.— Yolk of one raw egg, one level teaspoonful of salt, one teaspoonful of dry mustard, one saltspoonful of white pepper, a small pinch of cayenne pepper, juice of half a lemon. Mix these ingredients with a wooden spoon until they have a creamy-white look, then add drop by drop three gills of salad oil, stirring all constantly. If it thickens too fast add a little of the juice of the second half of lemon, then add gradually four tablespoonfuls of strong vinegar. Keep cool until used. Oyster Sauce. — Make a nice drawn butter with half cupful butter, one tablespoonful flour, one cupful milk, a little salt ; when boiled and thickened add oysters, as many as you please. Let cook until the oysters curl at the edges. Serve with boiled turkey or chicken pie. Celery Sauce. — Make drawn butter same as for Oyster sauce, add four heads of celery that have been boiled in salted water until tender and chopped rather fine Add mace, salt, and pepper to taste. Pudding Sauce. — Two eggs beaten thoroughly, cream, half cupful of butter, and one cupful of sugar. Then beat the eggs in, ;ind « n this pour a cupful of boiling milk. Beat all for two or three minutes. If served with a pudding with fresh fruit in ir, a cupful of the fruit added to the sauce is an improvement. Pudding Sauck. -Two cupfuls of brown sugar, four tea- spoonfuls of flour, one teaspoonful of salt ; mix well, pour u Is thoroughly healthful. 42 PEERLESS COOK BOOK. it rr over mixture two cupfuls of boiling water, let boil until as thick as cream, stirring to prevent burning, add four table- spoonfuls of good cider vinegar, nutmeg and lemon to taste. This must not be made of white sugar. Bread Sauce. — One pint of milk, three-fourths of a pound of dry bread crumbs, one onion, one ounce of butter, mace, «alt and cayenne to taste. Cut up the onion and boil tender in the milk, strain the milk over the bread crumbs, cover and let stand long enough to soak up milk, then beat thoroughly, add salt, butter, cayenne and mace. Boil up and serve too thick, thin with cream after the sauce has boiled. Serve with roast turkey, fowl, game, etc. Add oysters for oyster sauce. Dutch Sauce for P^ish.- Half a teaspoonful of flour, two ounces of butter, two tablespoonfuls of vinegar, same of water, yolks of two eggs, salt to taste. Put all on togeth- er, keep stirring until it thickens, don't let it boil or it will curdle. Good for salads made of hard boiled egg or cold fish. Mint Sauce. — Four dessertspoonfuls of chopped mint, two dessertspoonfuls of sugar, half a pint of vinegar. Use only young fresh leaves, pick them off the stalk, mince very fine, and pour over them the sugar and vinegar. Make two or three hours before using. Add more augar if liked. White Sauce. — One quarter of a pound of butter, one tablespoonful of flour, half a gill of water, half a spoonful of vinegar, a very little nutmeg, salt to taste. Mix flour and ■water to smooth paste. Put all in a saucepan, do not let it boil but simmer until it thickens. Caper Sauce. — To above " white .sauce" add three table- spoonfuls of capers, and one tablespoonful of their liquor. Served with boiled mutton. For fish add to this, pepper, salt, and anchovv essence. :| COOK'S FRIEND Baking Powder TESTED RECIPES.-SAUCES. 43 Lobster Sauce.— To the " white sauce " (already given) add square cut pieces of boiled or canned lobster, three tablespoonfuls of cream, cayenne to taste. One tablesnoon- ful of anchovy sauce improves this. Temperance Pudding Sauce. — One cupful of maple syrup, half a cupful of water, size of a plum of butter, boil ; add nutmeg and vinegar to taste. Thicken with a little corn flour, and serve. CuRRV Gravv. — Three pints of stock, two onions cut small, two apples chopped, one teaspoonful of sugar, one heaping tablespoonful of curry powder. If the stock is not rich put in a bit of butter. Let boil for an hour or longer, then strain through a colander, salt to taste. If cold meat be used, put into the gravy to heat ; if fresh, let it stew until tender and then add a little flour to thicken. Serve with rice. Lemon Sauce. — One half cupful of butter, one cupful of sugar, yolks of two eggs, one teaspoonful of corn starch. Beat eggs and sugar until light, add grated rind and juice of one lemon, stir the whole into three gills of boiling water until it thickens. Pudding Sauce — One half cupful of butter, same of sugar, beaten to a froth, put in a dish and set in a pan of hot water, add a tablespoonful of hot water, flavor. Stir one way until it comes to a light foam. i^ 4-4I Ha3 all ingredients of bjest quality. 44 PEERLESS COOK BOOK. PIES. CocoANUT Pie. — Three cupfuls flour, two cupfuls sugar^ half c-upful of butter, one cupful of milk, four eggs, two tea- .spoonfuls cream of tartar, one teaspoonful of soda. Van- illa to flavor. For the inside — whites of two eggs, two cupfuls powdered sugar, flavor with vanilla. Cover the cake with a layer of this, then one of grated cocoanut ; cover the top of the cake in the same way. Cream Pie— One cupful sugar, heaping cupful flour,, three eggs, butter size of an egg, teaspoonful cream of tartar,, half teaspoonful of soda dissolved in a little hot water added, just before going into the oven. Cream : two cupfuls milk, two eggs, two tablespoonfuls flour, half cupful sugar. Lemon Pie. — Three eggs, separating yolks and whites, one lemon, grated rind and juice, one cupful sugar, one teaspoonful corn starch wet in water, add beaten whites last, and fill the pie with one cup cold water. Bake like a cus- tard pie. Take from the oven while it is only firm enough to tremble. Lkmov Pie.— Si.\ lemons, four cupfuls of sugar, six eggs, two ounces butter, (irate the. rind of lemons, and strain the juice, rub the butter and sugar together, then add the eggs well beaten, then the lemon. This makes two pics. Line the pKite with rich paste, fill with the mixture. Bake without top crust. Lemom Pie.— One lemon, one egg, one cupful sugar, one and a half powdered cracker. Beat the egg and sugar to- gether, put in the juice of the lemon, then the rind chopped fine, and last the cracker. Beat all .ogether. After ' 1^ COOK'S FRIEND Baking Powder TESTED KECIPES.-riES. 45 the pie is l)aked, beat tlic white of one egg and one half cupful of sugar, (luite stiff, and pour over the pie, then set in the oven a few minutes. This will make one pie. Lemon Pie.— Six apples, four lemons, four cupfuls sugar, four eggs ; grate the lemons and apples. Extra. Marlborough Pik.— Two pounds of applf, stewed and strained, one pound butter, melted, one pound sugar, twelve eggs, the juice of two lemons, five tablespoonfuls cream, a little nutmeg and cinnamon. Hake with a nice paste. This aniount will fill five medium sized deep plates. Mock Mince Pie.— One cupful sugar, one-half cui)ful of butter, one half cupful of molasses, one cupful coVl water, one cupful raisins, one cupful currants, three powdered crackers, two eggs, one lemon, salt, spice of all kinds, one teaspoonful each. This quantity will make three pies. Mock Mince Pie, No. 2.— Two eggs, one cupful raisins, one cupful vinegar, one cupful sugar, one cupful molasses, six pounded crackers, a teaspoonful of each kind of spice. Squash Pie.— Take one squash of medium size, peef, core, steam and strain. When cold, thin with milk to the consistency of thick apple sauce. Allow four eggs to one quart of milk. Beat eggs, and add sugar, salt and lemon to taste. Very nice. *^;* •'!l Should always be used. I, 46 I'KERLKSS COOK BOOK. I !r :!, SALADS, PICKLES, &c. Brine for Pork to Fry.— 'i'wo quarts of salt, three pints of molasses, four ounces saltpetre, two ounces cloves, ten (|uarts water. Chicken or Lobster Salad.— The meat of two lob- sters or two chickens, three-quarters the same bulk of celery, yolks of five eggs, two teaspoonfuls mustard, one teaspoon ful pepper, half teaspoonful salt foi lobster, whole teaspoonful salt for chicken, one-third cupful of vinegar. One small bottle of sweet oil,stirred gradually into the egg, a few drops at a time. After it begins to thicken, add the other ingredients, well mixed in the vinegar. Chili Sauce. — Forty-eight ripe tomatoes, ten peppers, two large onions, two quarts of vinegar, four tablespoonfuls salt, two teaspoonfuls each cloves, cinnamon, nutmeg and allspice, one cupful of sugar. Slice the tomatoes, chop peppers and onions together, add vinegar and spices, and boil until thick enough. Mustard and curry powder im- proves this. Chow Chow.— Two quarts green tomatoes, same of onions and pickling bean.s, two dozen seed cucumbers, half dozen peppers, one head red cabbage, one gallon of vine- gar, spice to taste. Chop fine and boil three hours. Cream Soda. — Three pounds of white sugar, two ounces tartaric acid, three pints water, juice of one lemon. Boil five minutes, when nearly cold add the beaten whites of three eggs, half a cupfi 1 flour mixed with the egg, and half an ounce of checkerberry. COOK'S FRIEND Baking Powder TESTKD RECII'ES.-SALADS, PICKLKS, &c. 47 Currant Shrub. — Put the currants in a porcelain kettle to heat, in order to extract the juice. To each pint of juice add three-(iuarters of a pound white sugar. Cook long enough to dissolve the sugar thoroughly. Bottle and seal tight. This is a delicious drink when used with equal quantity of ice water. Drkssino for Salad. — Five tahlespoonfuls oil, half a pint of strong vinegar, two teaspoonfuls mustard, one tea- spoonful salt,.half u jaspoonful of pepper, add little cayenne to taste, four eggs well beaten. Put vinegar on the stove in kettle of hot water and let it come to scald, add the rest of ingredients and stir till it thickens. Dressing for Cabbage.— One or two eggs, beaten, half teacupful vinegar, one tablespoonful mustard, butter half the size of an egg. Thin with milk or cream— if milk, more but- ter should be used — one teaspoonful salt, two teaspoonfuls sugar, pepper. Pour over chopped cabbage. Dressing for Lobster Salad. — Four eggs, one tea- spoonful pepper, one teaspoonful salt, two teaspoonfuls mustard, five tab'jspoonfuls butter. Beat all together, until it thickens up smooth. Grape Pickle. — Four (juarts grapes, four pounds sugar, one-half pint of vinegar, one tablespoonful of ground cloves. S(iuee/,e the pulp from the skins, put the pulp in a kettle with water enough to keep from scorching, and boil until you can easily separate the seeds by rubbing through a coarse sieve. Then put skins, pulp and juice together and boil fifteen minutes. Hodge Podge. — Two quarts of chopped green tomatoes, two of onions, two green peppers, mix together, 'i'o the six quarts add one pint brown mustard seed, one cupful of salt. After standing three or four days, add good cider vinegar sufhcient to cover it. Keep in dry place. rl Is entirely free from Alum. i H 4H PEERLKSS COOK BOOK. I.eontine's Lomstkr Salad. — ^Two medium sized lob- sters, one cupful vinegar, piece of butter si/e of an egg, put them on to boil. Beat up one or two eggs, one teaspoonful each of salt, sugar, mustard, curry, half teasijoonful pepper, jui Sweet Pickled Pears. — One quart vinegar, three pounds brown sugar to six pounds pears. After the pears are peeled put them into cold water, and let them stand awhile, then steam until done. Stick three cloves in each pear. Boil syrup and drop the pears in. Sweet Tomato Pickle. — One i)eck of green toma- toes, sprinkle on a little salt and let them stand over night, then strain off the water, put them in a kettle with enough vinegar to cover them, add half pound or quarter pound sugar, two cupfuls white mustard seed, one half cupful cloves, one cupful allspice, and a little mace put in a bag. Six green peppers, six onions ; cook three hours over a slow fire. No. 2. — Seven pounds of tomatoes, three pounds of sugar, one quart of vinegar, one ounce each of cloves and cinnamon. Boil three hours. Na^er ferments. Tomato Pickles.— Cut one peck of green tomatoes in slices, and put in a stone jar, cover with one pint of molas- ses. Skim when it ferments, and your pickles are ready for use. Very nice. Tomato Catsup. — Cut up one gallon ripe tomatoes, put in a porcelain kettle and boil. One-half pint of sugar, one- half pint strong cider vinegar, one tablespoonful salt, one teaspoonful cloves, one of allspice, one-quarter teaspoonful cayenne pepper. Boil the tomatoes half an hour, then run them through a sieve. Put them on with spice, vinegar and sugar and boil until there is about two (juarts and a pint. Cool and bottle. Tomato Ketchup. -Take one bushel of ripe tomatoes and five onions, boil until soft, squeeze through a hair sieve, add one-half pint salt, one-(iuarter pound of alls[)ice, two Once used is always preferred. i . ■ j * i 1 iij 52 PEERLESS COOK BOOK. r ounces cloves, two ounces cayenne pepper, two tablespoon- fuls black pepper, two quarts vinegar. Mix and boil three hours. This will fill twelve bottles. No. 2. — One bushel tomatoes, half a gallon of cider vine- gar, one pint salt, one pound allspice, one pound pepper, one quart small white onions. From fifty to one hundred Spanish peppers. Boil eight hours. Welsh Rarf-bit.— One-quarter pound of nice cheese, cut in thin slices, put into a spider, pouring over it a large cup of milk, stirring until the cheese is dissolved, one-quarter tea- spoonful of dry mustard, a dash of pepper, and a pinch of salt. Stir the mixture all the time till dissolved, add three pounded crackers, and a piece of butter the size of a butter- nut. As soon as they are stirred in, turn into warm dish and seive. Nice for tea. i COOK'S FRIEND Baking Powder TESTED RECIPES.— BREAD. 53 BREAD. Wheat Brkad and Rolls. — One cake Fleischman's compressed yeast, three pints warm milk or milk and water, one tablespoonful salt. Soak the yeast in a cupful of the warm water o j hour ; add to remainder of milk and flour to ma' tiff batter. Stir the yeast until well dis- solved and '-^ lo the batter. Stand in a warm place over night. Early in the morning add flour to knead, and let it rise two or three hours. When well risen, knead well and make into loaves. These should be ready for the oven in about an hour. Care should be taken to keep the tins well covered and out of any draught or cold air. For the rolls, save a piece of dough about the size of a small loaf. Work in lard or butter the size of an egg. Let it rise once more and cut into pieces the ' size of a lemon, mould in the hand into biscuits a little longer than wide ; thick at the ends and thin in the middle. Fold over and place the rolls quite near together on a round tin plate. Let them rise, and bake about twenty minutes in a brisk oven. Bannock. — One pint Indian meal scalded with one quart milk, six or eight eggs, a little sugar and salt. Stir in eggs when cool, and bake in hot oven. Blueberry Cake. — One quart flour, halfa cupful butter, one and a half cupfuls white sugar, one cupful sweet milk, two teaspoonfuls cream of tartar^ one teaspoonful soda, two eggs. Blueberries, Is more economical than any other ni m 54 PEI iLESS COOK BOOK. I i ! No. 2. — One cupful milk, three cupful^ flour, one egg, salt, two tablespoonfuls sugar, one of butter, two teaspoonfuls cream of tartar, one of soda, one cupful blueberries. Breakfast Puffs. — One pint milk, two eggs, little salt,, teaspoonful soda, two of cream of tartar, butter size of a walnut, melted, put all into the milk, then stir thoroughly in a pint and a half of flour. Bake in cups. Brown Bread Togus. — Three cupfuls sweet milk, one cupful sour milk, three cupfuls Indian meal, one cupful flour, one cupful molasses, one teaspoonful salt, one of soda dissolved in a little warm water. No. 2, Steamed. — Three cUpfuls of Indian meal, two cupfuls of rye meal, one cupful flour, four tablespoonfuls mciasses, two tablespoonfuls yeast, one teaspoonful salt. .Stir it up at night with warm water. In the morning add scant teaspoonful saleratus. Steam all the forenoon. No. 3.-— Three cupfuls Indian meal, same of rye, half cupful molasses, one teaspoonful salt, one teaspoonful sod% wet with milk enough to make a stiff batter. Steam five or six hours. No. 4. — Three cupfuls sour milk, two-third* cupful mo- lasses, one of water, two of Indian meal, two of Graham flour, two teaspoonfuls soda, salt. Steam three hours. Buckwheat Cakes. — Two cupfuls buckwheat, one of white flour, one-half cup yeast In the morning, add two teaspoonfuls sugar, and one teaspoonful soda. California Biscuit. — One half cupful of sugar^ two cupfuls milk, two eggs, piece of butter size of an egg, one quart flour, one teaspoonful soda, two teaspoonfuls cream of tartar. Corn Cake. — One pint sour milk, one pint Indian meaU one pint flour, two tablespoonfuls sugar, salt, one egg, a small piece of butter, one teaspoonful soda. COOK'S FRIEND Baking Powder TESTED RECIPES.-EREAD. 55 Egg Pop-overs. — Three cupfuls flour, three cupfuls milk, three eggs. Beat eggs twenty minutes, add milk and flour. Bake in a quick oven. Flannel Cakes. — To two ounces of butter add a pint of hot milk to melt the butter, a pint of cold milk, five eggs, flour enough to make a stiff batter, a teaspoonful of salt, two tablespoonfuls yeast ; set it to rise in a warm place about three hours ; butter the griddle and pour on the batter in omall cakes. French Toast. — Heat two or three eggs and stir into a pint of milk, with a pinch of salt. Take thin slices of stale bread and dip into it. As you take out the slices set them up on the edge a minute to drain off some of the milk, then brown on lioth sides on a buttered griddle. Lay them in a hot covered dish, and eat with syrup or butter and sugar. Graham Bread. — Take ecjual (juantities Graham meal and flour, add shortening and yeast, mix stiff as flour bread and treat in the same way. Graham Rolls. — Two cupfuls of wheat meal, one and a half cupfuls flour, salt, three-fourths cupful sugar, two and one-half cupfuls sour milk, one teaspoonful soda. Indian Breakfast Cake. — Two cupfuls Indian meal, one-third cupful flour, two and a half cupfuls sour milk, one egg, and soda to sweeten the milk. Indian Cake. — Two cupfuls meal, one cupful flour, one cupful cream, one cupful milk, two-thirds cupful sugar, three eggs, one teaspoonful soda, one of salt. Indian Drop Cake. — Three cupfuls of meal, one cupful of flour, one pint sour milk, two eggs, two large spoonfuls outter, one cupful sugar, soda enough to sweeten the milk. Muffins. — One cupful sweet milk and an iron spoonful extra, three cupfuls flour, one egg, two teaspoonfuls cream i • u ii! Never disappoints the user. 56 PEERLESS COOK BOOK. r- li^ of tartar, one of soda, butter size of small egg, one table- spoonful sugar. Beat egg, sugar, butter and cream of tartar together. Stir in part of milk while putting in the flour, dissolve sc -^a in remainder of the milk and stir in after it is well mixed. No. 2, Flour.— One egg, one pint of flour, one and a half pints milk, one teasv oonful butter, rubbed into the flour, one teaspoonful cream of tartar, half teaspoonful soda. No. 3, Graham. — One cupful of flour, two cupfuls wheat- meal, two tablespoonfuls sugar, one teaspoonful salt, half cupful yeast, well mixed. Add half teaspoonful sjda dis- solved in a little milk. Not too stiff", almost thin as a batter. No. 4, Graham.— One egg, half cupful sugar, butter size of an egg, one and a half cupfuls sour milk, one cupful wheat flour, one and a half cupfuls Graham flour, half a tea- spoonful soda. Bake in hot roll pans. No. 5, Indian Meal.— One cupful meal scalded in one pint milk, butter size of an egg, one tablespoonful sugar salt, one egg, half cupful yeast, and flour enough for rather a stiff" batter. Bake in a quick oven. No. 6 Raised.— One pint sweet milk, half cupful of yeast, two tablespoonfuls sugar, flour enough to make a batter a little thicker than for fritters. Set to rise over night, and in the morning add two eggs and bake in a quick oven. No. 7, Raisf.d.— One quart flour, half a teacupful yeast, two well beaten eggs, op and a half pints warm milk, half a gill melted batter. Let rise, and when light, bake in rings well buttered. No. 8, Rve.— One pint of sour milk, one pint rye meal, half a cupful molasses, one egg, one teaspoonful saleratus, one cupful flour. Bake for half an hour. f COOK'S FRIEND Baking Powder TESTED RECIPES.— BREAD. 57 f Omelette. — Seven eggs, one cupful milk. Beat the yolks first, scald the milk with a piece of butter, and pour over the beaten yolks, pepper. Pour into a buttered fry- ing pan, and while browning, beat the whites to a stiff froth, put on one-half the yolks, and fold the other half over the beaten whites. Serve at once. Light and delicious. No. 2. — Six eggs, the whites and yolks beaten separately, one cupful warm milk, one tablespoonful melted butter, one teaspoonful flour, wet to a paste, salt, pepper, add whites of eggs last. Bake fifteen minutes in a quick oven. No. 3. — One cupful of milk, two slices of bread broken in milk, small piece of butter, a little salt, yolks of eight eggs, lastly add whites well beaten. Drop in hot pans, when baked on bottom, set in the oven to brown on top. Pancakes. — One egg, one cupful milk, one pint flour, half teaspoonful soda, one teaspoonful cream of tartar, salt. Drop from teaspoon in hot lard. Eat with syrup for break- fast. No. 2. — One egg, a little nutmeg, two-thirds cupful of sugar, one cupful milk, one teaspoonful soda, two teaspoon- fuls cream of tartar, three cupfuls of flour. Drop in hot fat. Parker House Rolls. — Three-quarters of a cupful yeast, three-quarters of a cupful butter, three pints flour, one tablespoonful sugar, one teaspoonful salt. Scald the milk and cool it, rise all day, cut out at night, and rise until morning. Bake in a quick oven. Fold over the edges, and put a bit of butter between the folds. As biscuit, just as nice with less butter. Potato Cakes. — Half dozen of common sized potatoes, boiled and mashed smooth, one spoonful of flour, two eggs, salt and pepper. Stir until quite soft, fry like fritters. Made only by W. D. McLAREN. 58 PEERLESS COOK BOOK. Potato Rolls. — Boil one pint of sliced and peeled potatoes, pour off the water, mash ^.ne, add one pint and a half of water, then strain. One-half cupful sugar, one table- spoonful lard, one teacupful yeast. Rise over night. This makes one loaf and a pan of rolls. Rusks.— Make a sponge of two cupfuls of milk, one cup- ful yeast, salt, flour enough for a stiff batter. Set it to rise at noon ; in the evening mix in a cupful of butter, two cup- fuls sugar, two eggs well beaten. I.et it stand all night to rise, in the morning mould into cakes, put them into pans so as not to touch, let them rise again, then bake. A little cinnamon may be added if desired. Squash Biscuit.— One cupful sifted squash, one-half cupful sugar, one cupful milk, one-half cupful yeast, one-half teaspoonful saleratus, butter size of a large egg. Flour to roll out. Squash Fritters. — One pint sifted squash, one quart milk, three eggs, one teaspoonful soda, salt, enough flour to make little stiffer batter than for common fritters. Squash Griddle Cakes.— One cupful of sifted squash, one cupful sweet milk, one egg, flour enough to make them the right consistency. Tea Rolls. — Boil one cupful of milk, let it get cold, lake one quart flour and rub in one-half tablespoonful lard, make a hole in the middle of the flour and pour in the milk and one-quarter cupful yeast and the same amount of sugar. 5 ' t ihis stand over night ; in the morning knead it again :.]*'; urm into rolls or biscuits, let it rise until tea-time and bake in a moderately heated oven. Waffles.— One quart flour, little salt, large teaspoonful of hnftfr. fwn t^aue half ^-iji-^nl tJ<»ocf 1 «f Sit CiS.y, COOK'S FRIEND Baking Powder .. TESTED RECIPES.— BREAD. 59 .. No. 2. — Three pints milk, half a cupful of boiled rice, while hot put in a piece of Ijutter size of an egg, half a cup- ful yeast, salt, flour to make a stiff batter. Beat the egg very light and add the last thing. Raise over night or during the day. No. 3, (iERMAN. — Half a pound butter stirred to a cream, yolks of five eggs, mixed with half a pound of flour, half a pint of milk stirred in gradually, and liastly the whites of the eggs beaten to a stiff froth and beaten iito the butter. Whkat Gems. — Stir slowly into cold water, unbolted wheat flour enough to make it the consistency of hasty pudding, a little salt, and bake as muffins in a very quick oven. Yeast, splendid. — Boil eight large potatoes — mash fine — add one pint boiling water, one cupful of sugar, nearly half cupful salt, stir until dissolved. Add one pint of cold water, strain through a sieve, add half cupful yeast, and set to rise ten or twelve hours before bottling. A pinch of hops may be boiled and strained over it with the boiling water. No. 2. — Grate four large-sized raw pptatoes. Have ready one pint boiling water in which a small pinch of hops has lieen boiled, strain it over the potato. Set in on the fire to cook five minutes, then add one-half cupful sugar, one-quarter cupful of salt, one pint of cold water, one-half cupful of yeast ; let it rise and cork tightly. This yeast will keep three months. No. 3, wiTHOu r Hops. — Two large potatoes grated, one large tablespoonful sugar, one even tablespoonful salt. Pour over this a quart of boiling water, when cold add a gill of yeast. For bread — a gill of yeast to a quart of water. I ti Is best in use. 60 PEERLESS COOK BOOK. CAKES. Wedding Cake. — Four pounds flour, four pound.s sugar, three pounds butter, forty eggs, five pounds stoned raisins, three pounds currants, one ounce mace, one-half ounce of nutmeg, four teaspoonfuls essence of lemon, four teaspoon- fuls cream of tartar stirred in the flour, two teaspoonfuls soda, four dessertspoonfuls baking powder. Beat butter and sugar to a cream ; beat whites and yolks separately. Add the flour gradually, then the spice, and the soda. Bake two and a half hours. Almond Cake. — One and a half cupfuls sugar, half cup- ful butter, two-thirds cupful milk, three cupfuls flour, whites of seven eggs, one teaspoonful cream of tartar, one-half tea- spoonful soda, small cui)ful almonds blanched and pounded, one large teaspoonful of almond essence. Flavor frosting with rose water. No. 2. — One cupful butter, two cupfuls sugar, three and one-half cupfuls flour, one-half cupful of milk, whites of eight eggs, two teaspoonfuls cream of tartar, one teaspoonful soda. Flavor with almonds. No. 3. — Two teacupfuls sugar, one cupful but-ter, whites of six eggs, one cupful milk, three and a half cupfuls flour, heaping teaspoonful cream of tartar, half teaspoonful of soda, three teaspoonfuls almond extract, half a pound blanched almonds on top. Sprinkle with sugar. Almond Silver. — One coffee cupful of sugar, one-half cupful of butter, beaten together to a cream. One-half cup- ful milk, one-half teaspoonful cream of tartar, one-quarter teaspoonful soda. Add whites of four eggs, beaten to a stiff froth, and two cupfuls flour. Flavor with almond. COOK'S FRIEND Baking Powder TKSTED KKCirES.— CAKES. 61 4 Almond ok White.— Whites of six eggs, two cupfuls sugar, one cupful butter, one cupful milk, three cupfuls flour, one teaspoonful cream of tartar, half teaspoonful soda dissolved in the milk, two teaspoonfuls almond essence. Boston (;iNGERBBKAD.--One pound of sugar, one pound of butter, two pounds of flour, six eggs, one pint molasses, one gill of water, one teaspoonful soda, two teaspoonfuls each of allspice, cloves and mace, one quart of fruit, half a pound of citron. Bake in two loaves three hours. Boston Puffs.— Halt a pint boiling milk, piece of butter size of walnut, salt, one and a half cupfuls of flour, scalded together. When cool, beat in three eggs separately. Fry in lard, as pancakes, then roll in sugar and cinnamon mixed. Bread Cake.— Three cupfuls raised dough, two cupfuls sugar, one-half cupful butter, one cupful raisins, one tea- spoonful soda, spice to taste. Bride's Cake.— One-half cupful butter, two cupfuls sugar, whites of five eggs, one cupful cold water, three cui> fuls fl(-ur, one teaspoonful soda, two cream of tartar, sift last two into the flour. Flavor with almond. Makes on-; sheet. No. 2.— Whites of four eggs, one cupful sugar, half a cup- ful butter, one-half cupful of milk, two cupfuls flour, two teaspoonfuls cream of tartar, half teaspoonful soda. Fu^vor with almond. Bridgewater Cake.— Two cupfuls of sugar, two-thirds cupful of butter, three eggs, three and a half cupfuls of flour, one cupful sweet milk, half a teaspoonful soda, one ieaspoo»- ful cream of tartar. Buns — Three cupfuls milk, one cupful yeast, two cupfuls of sugar, flour enough to make a stiff batter. Rise over night, then add cupful butter, cupful sugar, nutmeg, tea Is rich in raising power. =ti H 62 PKKRLESS COOK BOOK. m spoonful f:nda, more flour to make as stiff as l)read. After a second rising cut out and rise before baking. Currants if you choose. Chocolatk Cake. — One cupful butter, two cupfuls of sugar, three and a half cupfuls flour, five eggs, leaving out whites of t\v(j, one cupful of milk, one teaspoonful cream of tartar, half teaspoonful soda. Frosting. — While hot, froiit with the following : whites of two eggs, one and a half cupfuls sugar, six tablespoonfuls of grated chocolate. No. 2. — One cupful sugar, half cupful butter, two cupfuls of milk, two cupfuls flour, two eggs, one teaspoonful soda. Grate two .scjuares of chocolate, mi.\ with another half cupful of milk, add yolk of one egg, one teaspoonful vanilla, and sweeten to taste. Boil the mixture until soft, add to the other, bake three-quarters of an hour. Citron Cake. — One pound sugar, three-quarters pound butter, one pound flour, eight eggs, half cupful sour milk, one-half teaspoonful cream of tartar, one teas})oonful of soda, one pound citron. CocoANU r. — One cupful of sugar, two cupfuls flour, two cupfuls cocoanut, two tablespoonfuls butter, two eggs, one teaspoonful cream of tartar, half teasix)onful soda. Soak the cocoa in a cupful of milk. No. 2. — Two cupfuls of sugar, one cupful butter, one cupful milk, four cupfuls flour, one teaspoonful soda, two cream of tartar, whites of seven eggs, one cupful grated cocoanut. Frosting. — Whites of three eggs, one cupful of grated cocoanut, sugar as for other frosting. No. 3. — Four cupfuls flour, three cupfuls sugar, one cup- ful butter, one cupful milk, one teaspoonful cream of tartar, one-half teaspoonful soda, five eggs, one cocoanut urated, juice of a lemon. COOK'S FRIEND Baking Powder TESTED RECII'ES -CAKES. (53 No. 4. — One pound sugar, one-half pound of butter, three-quarters pound fUmr, five eggs, one coroanut grated. Cookies, rich. — One-half pound butter, one-iialf pound sugar, two eggs, reserving white of one egg, scant teaspoonful soda. Roll very thin, lay two or *' ree iianched almonds on cake before baking. Wet sodci in i droj.' jf milk. Flour sufficient to roll. No. 2. — One-half cupful butter, o.i ••.• pi ul sugar, one-half ■cupful milk, one egg, flour en(»ugh to roll No. 3. — Three eggs, one pound butter, three cupfuls of sugar, one ruijful sour milk, mace. Sprinkle sugar over the •cakes when risen in the oven. No 4, Rice Flour. — One-half pound of sugar, one-half pound rice flour, four eggs. Cold Water Cake. -Two cupfuls sugar, one cupful butter, one cupful cold water, four cupfuls fluur, one ( upful ■each of raisins and currants, three eggs, one teaspoonful soda, two teaspoonfuls cream of tartar, one teaspoonful each of all kinds spice, salt. Put all together and stir well with the hand until sinooth. Composition. — Two cupfuls butter, three cupfuls of sugar, one cupful milk, five cupfuls flour, five egps, one pound raisins, one nutmeg, one teaspoonful soda. Corn Starch. — One cupful butter, two cupfuls sugar, one cupful sweet milk, one cupful corn-starch, two cupfuls flour, whites of seven eggs, one teaspoonful soda, two cream of tartar. Flavor with lemon or almond. Frosting will improve it. Fery nice. Crullers. — Three tablespoonfuls of sugar, three table- spoonfuls of lard, three eggs ; mix like doughtnuts, fry quickly, turn every second. i Is thoroughly healthful. 64 PEERLESS COOK BOOK. Cream Cakes. — One pint hot water, one teaspoonful soda, dry, half pound butter, three quarters pound flour, tent eggs. Boil the water and butter together and stir in the flour while boiling. Let it cool, then stir in the eggs one at a time, without beating. Drop on butten d tins and bake in a hot oven. Inside. — One cupful flour, two cupfuls sugar, one quart milk, four eggs, a pinch of salt. Boil the milk, beat the flour, sugar and eggs together, and stir into the milk while boiling. F.avor. Crumpets. — One cupful brown sugar, one cupful chopped raisins, one-half cupful of butter, one egg, half teaspoonful soda in a large spoonful of milk. All kinds of spice. Roll thin. Currant Cake. — Three-quarters of a cupful of butter, two cupfuls sugar, three cupfuls flour, one cupful of milk, one and a half cupfuls currants, four eggs, one teaspoonful soda, two cream of tartar. Dayton.— One cupful of butter, two cupfuls sugar, three cupfuls flour, five eggs, one-half cupful milk, one teaspoonful cream of tartar, one-half teaspoonful soda. This cake is very nice spiced a good deal, with raisins and other fruit added. Delicate. — Two cupfuls sugar, one-half cupful of butter, whites of six eggs, three-quarters « ipful sweet milk, nearly three cupfuls flour, half teaspoonful soda, one teaspoonful cream of tartar, lemon for flavoring. No. ^.- -One and n half cupfuls sugar, one-half cupful of butter, one-half cupful milk, half teaspoonful soda, two cup-^ fuls of flour, into wh h rub one teaspoonful cream of tartar. Add last the whites of four eggs beaten to a stiff froth. Flavor with lemon. COOK'S FRIEND Baking Powder TKSTKl) KECII'KS.-CAKKS. 65 Deucious — Two cupfuls sugar, one cupful of butter, one cupful milk, three cupfuls flour, three eggs, halfa teasjwonful of soda, scant teaspoonful credm of tartar. Stir the butter and sugar together, add beaten yolks, then the beaten whites. Dissolve the soda in the milk, rub cream of tartar in tls. flour, and add the last thing. Fery nice. DouGHNU'Js.— Two cupfuls sugar, two cupfuls of sour milk, two eggs, small piece melted butter, one teaspoonful soda, a little salt. Make very soft, better to stand a few days before frying. No. 2, Aunt Caroline's. — Two qiiai;ts flour, two and a half cupfuls of granulated sugar, two eggs, two-thirds cupful yeast mixed together. Stir a teasi)oonful of cinnamon, one teaspoonful salt, butter size of a large egg into two-thirds of a pint of milk heated. Mix the above ingredients with this milk. Rise over night, knead well. No. 3, Aunt Grant's.— Six heaping tablespoonfuls of sugar, one of butter, two or three eggs, one cupful of sour milk, half a teaspoonful soda. Spice. No. 4.— One pint sweet milk, one teaspoonful of soda, two cupfuls of sugar, one-half cupful butter, four eggs, one nutmeg, salt, flour enough to roll out. English Walnut Cake.— One scant cupful butter, two cupfuls sugar, three cupfuls flour, one cupful milk, four eggs, one pound English walnuts, one teaspoonful cream of tartar, half teaspoonful of soda. Bake in sheets. Feather. — One and a half cupfuls sugar, three cupfuls of flour, one-quarter cupful butter, three-cjuarters cupful ot milk, two eggs, two teaspoonfuls cream of tartar, one of soda, salt, flavor with lemon. French Cake. — Two cupfuls ^lugar, one-half cupful of butter, one cupful of milk, three cupfuls of flour,* two tea- < IC%0 Cfcil il I] 66 PEERLESS COOK BOOK. 1) spoonfuls cream of tartar, one teaspoonful of soda, dissolved in milk. Beat the sugar, butter, creatn of tartar and yolks together, whites separately, four eggs. French Loaf. — One pound sugar, half pound of butter,^ two eggs, half pint milk, one pound flour, one teaspoonful soda, one pound raisins, one cupful currants, one nutmeg, citron. Fruit. — One pound citron, two pounds currants, two pounds raisins, one pound flour, one pound of butter, one pound sugar, nine eggs, half teaspoonful soda, half cupful molasses, one teaspoonful each of cloves, nutmeg, mace, cinnamon and allspice, and two of lemon. No. 2. — Five eggs, two cupfuls brown sugar, one-half cup- ful molasses, one and a half cupfuls butter, three and a half cupfuls of flour, three-quarters pound citron, one and a half pounds currants, same of raisins, spice of all kinds. Bake three or four hours very slowly. German Cakks. — One cupful of butter, two cupfuls of sugar, three and a half cupfuls flour, half teaspoonful soda, one teaspoonful cream of tartar, half cupful milk, four eggs. Drop into buttered tins, sprinkle with sugar and cinnamon. (ilNGERBREAU, SUGAR. — Six CUpfuls of floUr, tWO CUpfuls su^jar, one cupful butler, one cupful milk, one teaspoonful soda. Roll thin. No. 2, Hard Sugar. — Three-quarters pound of sugar, same of butter, one and a half pounds flour, four eggs, gin- ger, small teaspoonful of soda. Roll very thin and bake on tin sheets. No. •», Molasses. — One cupful molasses, one large table- spoonful lard, one teaspoonful salt, one teaspoonful ginger, one teaspoonful soda, dissolved in one-half cupful cold water, three scant cupfuls flour. GOnk^'ft FRIFNin Rpkinrr Pnx/ufifir TKSTED RKCII'ES.-CAKES. «7 (iiNGER Puffs. — One cupful molasses, ofie cupful of sugar, one cupful water, one-half cupful of butter, one egg, five cupfuls flour, one tablespoonful soda, one tablespoon fui ginger and cinnamon. Drop on tins and bake. Ginger Snaps. — One cupful butter, one cupful sugar, two cupfuls molasses, one cupfu! of warm water, two tea- spoonfuls soda,- four tablespoonfuls ginger, roll thin, bake in hot oven. No. 2. — One and a half pounds flour, one-half pound lard, one pint molasses, three teaspoonfuls soda dissolved in a little water, two tablespoonfuls of ginger, little salt. Rub flouF and lard together, roll thin, cut in squares. Gold Cake. — Yolks of eight eggs, one tablespoonful butter, four cupfuls of flour, one cupiul sweet milk, two cup- fuls of sugar, one teaspoonful soda, two teaspoonfuls cream of tartar. Flavor with lemon. Golden. — Yolks of eight eggs, one cupful of sugar, two cupfuls of flour, one-half cupful of butter, one-half cupful of milk, one teaspoonful cream of tartar, half teaspoonful soda. Flavor with vanilla. Harrison. — Two cupfuls molasses, two cupfuls butter, one cupful milk, five cupfuls flour, four eggs, two pounds chopped raisins, one teaspoonful soda. Henry Cake. — One half cupful of butter, two cupfuls sugar, one cupful milk, three and a half cupfuls of flouf, khree eggs, one tea.spoonful cream of tartar, on -half tea- spoonfol of soda, one cupful chopped walnuts, one cupful currants. Flavor with lemon. Hartford Election Cake. — Two and a half pounds butter, three pounds sugar, four and a half pounds flour, three pounds raisins, four eggs, one pint yeast, one quart RhoiilH aliA/rawc Ka !! 68 PEERLESS COOK BOOK. I milk, mix the^ butter and sugar as for i)ound cake. Take one-half thus beaten and mix with flour, milk and yeast and set it to rise over night. In the morning add the other half of sugar and butter, eggs, raisins and spices, and let it rise again. Put in pans and let stand an hour before baking. Hermits. — One cupful butter, one and a half cupfuls of sugar, one cupful raisins, three eggs, one teaspoonful soda dissolved in a little milk, all kinds spice, flour to roll out. HicK.()RV-NUT Cake. — One cupful butter, four cupfuls flour, three cupfuls sugar, one cupful sweet milk, four eggs, one teaspoonful soda, one pint hickory-nut meat, half pint raisins. Imperial. — One pound of butter, one pound sugar, one pound chopped raisins, one-quarter pound citron, one pound flour, half pound blanched almonds put in whole, eight eggs, mace. Jelly Cake. — Two and one-half cupfuls of sugar, one cupful butter, one cupful milk, four cupfuls flour, three eggs, one teaspoonful cream of tartar, half teaspoonful soda. JjMbles, nice. — Three cupfuls of butter, three cupfuls sugar, six eggs, one-third cupful of milk, half teaspoonful soda, flour to roll easily. Scatter on sugar. Cut in fancy shapes. This makes many and will keep well. No. 2, Soft. — Two cupfuls of sugar, one cupful butter, three eggs, two-thirds cupful sour milk, half teaspoonful soda, four heaping cupfuls of flour. Drop them on a tin with a spoon some distance apart ; if too thin, add a little more flour. Julia Cake. — One cupful sugar, one-half cupful butter, half cupful sweet milk, two eggs, two cupfuls of flour, one teaspoonful cream of tartar, half teaspoonful soda. Vanilla. 3 t COOK'S FRIEND Baking Powder TESTED RECIPES.— CAKES. 69 • I Lemon Snaps. — One cupful butter, two cupfuls sugar, one-third cupful milk, three e^s, one teaspoonful soda, two teaspoonfuls of lemon. Magic Cake. — One cupful sugar, half cupful butter, one and a half cupfuls of flour, three eggs, three tablespoonfuls milk, half teaspoonful soda, one teaspoonful cream of tartar, flavor with vanilla or nutmeg. Maggie's Gingerbread. — One cupful molasses, one-halt cupful ])uttcr and lard mixed, two-thirds cupful sour milk, one teaspoonful soda, one teaspoonful ginger, five 'coffee cupfuls flour. Mix as soft as you can roll. Marbled Chocoi-VFE Cake.— One <;upful butter, two cupfuls powdered sugar, three cupfuls flour, four eggs, one cupful sweet milk, half teaspoonful soda, one cream of tar- tar. After this is well mixed take out one and a half cupfuls of it and nlix with it enough chocolate previously melted in a few drops of hot water to give a dark color, 'i'hen put in pans in separate layers and bake half an hour. ,.. Marshall Cake. — Two and a half cupfuls sugar, one cupful butter, one cupful milk, four cupfuls flour, four eggs, one tea'spoonful soda and one of cream of tartar. Bake in two sheets plain ; for the third sheet, add two tablespoonfuls of molasses, one cupful raisins, one cupful of currants, one- (luarter pound citron, all kinds spices. Wet this sheet with, the white of an egg and place between the light on^s. Molasses. — One cupful of molasses, two cupfuls suf;,'*r,; one-half cupful butter or lard, one teaspoonful soda, Oi.e cupful of boiling water, salt and ginger. 'I'o be niade soft and dropped from the spoon. Molasses Cake.— One pint molasses, six ounces butter, three well-beaten eggs, one-half pint of milk, one teaspoon- ful soda. Warm molasses enough to melt butter, dissolve Is entirely free from Alum. Ill li w PEERLESS COOK HOOK. soda i'' nulk, mix, add eggs, thicken with flour to the con- sistent y oj pound cake. Flavor witli lemon. MoiA rr.s Drop. — One cspful molasses, one cupful of suga-, )He c^i^tul wann water, one teaspoonful soda, l.*>ur enough to drop fro. » .:) spoon, one tal^lespoonful butter. Mrs. vT^'lark's.- One cx\[iiu] of. sugar, one-half cupful of bulter, two eggs, one te-is- oonfui cream of tartar, half tea spoonful soda two cupfuls flour, half cupful milk. Nice Cake. -One and a half cupfuls butter, one cuijful su^airj half cupful milk, two cupfuls flour, three eggs, one ttaspoonful cream of tartar, half teaspoonful soda. Beat the whites separa ely and add just before putting into the oven. Bake thirty minutes. Pi.ASN Raisin. — One-half cupful molasses, one cupful sugar, one-half cupful of butter, one-half cupful sour milk, one teaspoonful soda, two eggs, three cupfuls of flour. Raisins and spice. PiccOLOMiNi. — Three cupfuls sugar, one cupful butter, rub to a cream. Beat five eggs very light, and stir gradually iaio tilt: mixture together, with four heaping cupfuls flour and one of sweet milk. Dissolve in a little warm water, half tea- spfvonful soda, one cream of tartar, add nutmeg and wine- glasr^ul rose water. Rice Flour. - -One cupful butter, one cupful sugar, five eggs, two cupfuls rice flour. Rockland. — One cupfu tor, two cupfuls sugar, ',u cupful milk, five eggs, half teaspoonful soda, one teas|.\.v •fii- ful cream of tartar, four cupfuls flour. Makes two loave-. Sallv Jbwett Cake. — ^Three-quarters pound of sugar, one-half pound butter, one cupful molasses, one cupful milk COOK'S FRIEND Baking Powder TESTED RECrPES.— CAKES. 71 f ve eggs, one pound flour, one heaping tablespoonful of »oda, one pound raisins, two teaspoonfuls each of cloves and cinnamon, one each of nutmeg, currants, and citron. Silver. — Two cupfuls of sugar, two and one-half cupfuls flour, one-half cupful butter, three-quarters cupful milk, whites of eight eggs, one teaspoonful cream of tartar, hralf teaspoonful of soda. Almond essence and chocolate frosting. Snow.— One poimd of sugar, three-qnarters pound butter, one pound flour, whites of sixteen eggs; lemon or rose water- Spice.— One cupful butter, one and a half cupfuls sugar, " two-thirds cupful milk, three eggs, three cupfuls flour, one teaspoonful of each kind of spice, one cupful raisins, orK teaspoonful of soda, citron and currants if you choose. Bake in roll pans. Sponge. — One cupful sugar, one cupful flour, four eggs, half teaspoonful soda sifted in dry. No, 2. --Three cupfuls sugar, six eggs, one cupful of cold •water, a little salt, four cupfuls flour, one teaspoonful soda, two of cream of tartai^. Beat the yolks and stir into sugar until smooth, then add the whites beaten lightly, then cold water with soda, then flour with cream of tartar, two tea- spoonfuls lemon put in last. No. 3. — Four eggs, one cupful of sugar, one cupful flour. Beat the whites stiff, then the sugar must be well beaten into the whites ; add next the yolks previously well beaten, and just as you are ready to put into the oven, stir the flour in. Very nice. Spongk Cake, No. 4.- Eight eggs, two scant cupfuls flour, one teaspoonful mace, beat the whites and ydlks separately, then t<^ther, stir in two cupfuls of sugar, and then nour. Bake in quick oven. Nice. Is a liealtiifii^ ^bstitute for Shortening^. 72 PEERLESS COOK BOOK. Sponge Drop. — Beat eight eggs very light, add one pound sugar, twelve ounces flour. Flavor with lemon or almond. Drop them on tins with teaspoon, sift sugar over them and bake in a quick oven. Trikles. — One egg beaten thoroughly, one teaspoonful isalt, all the flour that can be kneaded in. Roll as thin as paper. Fry ip liot lard. Walnut Cake. — One cupful butter, fwo cupfuls sugar, three and a half cupfuls flour, two-thirds cupful milk, one cupful chopped raisins, one cupful walnuts, half teaspoonful soda. . White Cake. — Whites of eight eggs, two cupfuls of sugar, one-half cupful butter, three-quarters cupful milk, three cup- fuls flour, one teaspoonful cream of tartar, half teaspoonful of soda. Bake in layers, spread each with icing and grated cocoanut, and when put together cover the whole with the icing and cocoanut. No. 2. — One cupful butter, two cupfuls sugar, three and one-half cupfuls flour, whites of five eggs, one cupful milk, one teaspoonful cream of tartar, hAlf teaspoonful soda.( Flavor with almond. ^ . White Mountain.- One cupful butter, two cupfuls sugar, four eggs, three and a half cupfuls flour, two-thirds of cupful milk, dne teaspoonful cream of tartar, half teaspoon- ful soda, one teaspoonful extract of lemon. Bake in four thin sheets, and when done put a layer of frosting betweerr each sheet. Methodist Cake. — Two eggs, one cupful sugar, one cupful sweet milk, half cupful butter, two teaspoonfuls cream of tartar, one teaspoonful soda, two cupfuls flour. Bake in COOK'S FRIEND Baking Powder TESTED RECIPES.— CAKES. 73 layer ; put frosting between one layer and jelly between the other, and frosting on top. Fig Cake. — White Part. — One and a half cupfuls sugar, two cupfuls flour, two-thirds cupful sweet milk, half cupful butter, whites of five eggs, two teaspoonfuls baking powder. Bake in two layers. Dark Part. — One cupful brown sugar, butter size of walnut, one cupful flour, one cupful chopped figs, half cupful sweet milk, one egg, one teaspoon- full baking powder. Place the fig cake between the light cake with a little frosting. Minnehaha Filling for Cakk. — One cupful English walnuts and one cupful raisins chopped together. Take one cupful granulated sugar ; boil in a little water, until it hardens in water, pour in the frothed white of one egg ; mix this with the nuts and raisins and put between the layers. Put white frosting on the top. ■vJ--^-.- Once used is always preferred. -^^^^ti9^%Mfa®y "my^: ■'.Mtk y*l PEERLKSS COOK BOOK. FANCY. Almond Cakes. — Whites of five eggs, stir in sugar enough to make it stiff, with just a little pinch of flour, half a pound of almonds scalded and pounded ; drop on buttered tins .and bake in a quick oven. Almond Cream. -One cupful of thick sour cream beat- en to a froth, two cupfuls white sugar, one cupful blanched almonds chopped very fine, one teaspoontul vanilla. This is enough for two cakes spread like jelly cakes. Apple Jelly. — Pare and cut into slices eighteen large acid apples, boil them in as much v.uter -is will cover them, when quite soft dip a coarse cloth into hot v iter, wring dry, and strain the apples throt it. " o onei t of juic< allow fourteen ounces of sugar. Add the peel of one lemon. Boj' twenty minutes, take out th*» peel and put in jars. No. 2. -One-half pegk fe,ood tart applet, three p.-^ts water, boil until done enough to run a straw througli them, then drain through a sieve. Three quarters p'ud of sugar to one pint of juice. Boil twenty mini Checkerberrv Drops. — One pint su , five table- spoonfuls water, boil four minutes, i wo taDlespoonfuls suga.' ; idlf teaspoonful cream of tartar, fifteen drops of oil of checkerberry stirred into mixture after boiling. Drop on tin or paper. Caramels. — One cupful sugar, one cupful molasses, one gill cream, piece of butter size of an egg, quarter pound chocolate, cook until it ropes, pour on buttered tins and cut in squares just before it is cold. COOK'S FRIEND Baking Powder TK5TKD RECIPES. FANCY. 75 Chocoi.* rK Drops. — Two cupiuls of sugar, one-half (m{>- ful water, boil three minutes, take from the fire, and cool in a pan of water, stirring constantly till cold enough to rrM into small balls. Place them on buttered tins. Take one- half bar of chocolate, not sweeten* ', and break into small pieces and place in a plate over the teakettle. When this is ni Ited, take the bnllson astraw and roll in this chocolate. Flavor the cream and chocolate with vanilla. Chocolatk Fro.siing. Beat the whites of two eggs to a; .sfiff froth, add one and a half cupfuls sugar, and four table- sp >onfuls of chocolate. V. .>ER Jkllv — One half box of gelatine with cold water sufiicii to cover it, let it stand one hour, then add the gmteu ut d and juice of one lemon, one-half pint or little more of sug > •^wo-thirds of a pint of cider, and a pint and a half of bohii , water, strain into moulds.^ CocoANUT Frosting — Beat the whites of five eggs to a stiff froth, add two cupfuls of prepared cocoanut, and powdered sugar enough to make it sufficiently stiff to spread with a knife. Flavor with extract le aon, vanilla, or almor After spreading the frosting upon the cake, .sprinkle a little dry coccwmut over it. Conserve for rEA.-~Pare and slice very thin a dozen nice oranges, lay them in a fruit dish, sprinkle sugar and grated cocoanut over each layer of oranges, till the dish is full. Prepare in the morning. Fr' IT Ice Cream. — Two quarts milk, six eggs, about one and a half pounds sugar, one and a iialf tablespoonfuls of Bermuda arrowroot. Cook it as a custard. When cold ffciYor with two spoonfuls vanilla. Then add one pound figs, one quarter pound citron, and otb fruits, cut fine. Freeze like ice cream. m It 76 PKERLESS COOK HOOK. J! Kisses. — Whites of four eggs, two cupfuls of sugar. Flavor as you please, drop on a tin covered with jjapcr, and bake in a moderate oven. Cakfaroma Coffek. — How to make coffee and have it always turn out well is worth learning. An old Planter's advice is as follows : — Always get what is called " Caffaroma " (Coffee, there being a great difference in coffee. And by asking for " Cafiiiroma " Coffee, which the grocers always keep, you are always sure of getting absolutely pure unadulterated Coffee, it is sold in one and two pound sealed tins. Allow about oneteaspoon- ful for each person, and one for the pot, (a French coffee- pot is preferred), which must be kept clean ; pour in about half a cupful of water to each cup reciuired ; allow to steep for say, ([uarter to half an hour ; when if in an ordinary pot, the shell of an egg may be added to clarify. Serve with warm milk or cream. No hot water or you spoil it. Sweetened to the liking, you have a most delicious drink. To those who prefer Chicory, it is best to buy it separate and mix for yourself, say five parts Caffaroma to one part Chicory, this proportion of Chicory may be increased to one half. Coffee Cream. — Steep four tablespoonfuls Caffaroma coftee in one quart of water, half box gelatine, one cupful, sugar ; when the gelatine is well dissolved, pour over it the coffee, well settled and strained ; add the sugar, stir well and strain into moulds. Coffee Cream. — Soak one ounce gelatine in a little cold water half an hour ; then place it over boiling water and add one gill of .strong Caffaroma coffee and one gill sugar. When the gelatine is dissolved, take from the fire, stir in- three gills of cream and put into moulds. Lemon Meringues! -Whites of three eggs beaten to a froth, one cupful sugar, juice and rjnd of one lemon. Line some tins with a rich pastry and bake in a quick oven. COOK'S FRIEND Baking Powder TKSTKI) KKCll'KS. lANCV t i Mkkinc.iks. — 'I'lu- whites ot tour eggs beaten very thoroughly, one-halt" spoonful extract of almond, three cupfuls grnnulated sugar stirred in lightly. Drop from tea- spoon on paper, bake in not very hot oven, let them stay in a. warm place till fully set. Molasses ('andv. — One |)int of molasses, one pound of white sugar, large tablespoonful of vinegar, half < olTee cupful of cold water, piece of butter large as a walnut. Boil all together in a spider, without stirring, twenty minutes. Orangk Jei.i.v. — Dissolve one-half cui)ful gelatine in one cupful cold water. After standing one-half hour add a cup- ful boiling water. Drain this into the juice of twelve oranges, juice and grated rind of two lemons. Sweeten with about two cupfuls sugar. Strain. Peppermints. — One cupful of sugar, one-half cupful of water, boil, stirring often, twenty minutes. Take from the stove and add half teaspoonful cream of tartar, and pepper- mint to taste. Pop Beer. — One pound sugar, one ounce cream of tartar, one ounce ginger, juice of two lemons, four quarts boiling water. When cold add a Fleischman's compressed yeast cake dissolved in a little water. Let it stand twenty-four hours and bottle. Rose Cakes. — One-half i)cuiid butter, three-quarters pound of sugar, one pound fipur, si.< eggs, rose water. Drop on pans. White Frosting for Cake. — Beat white of one egg to a froth, then beat into it very gradually one teacupful of powdered sugar, and one scant teaspoonful of corn-starch, together with the juice of one lemon. Beat until very white, and then wet a knife in cold water and spread over the cake. Set in a warm place to harden. Never disappoints the user. 1 78 PKERLESB COOK BOOK. if MISCELLANEOUS. Burns and Scalds. — The best remedy for burns and scalds is glycerine. A rag soaked in it should be laid upon the burn. If glycerine is not at hand, common kitchen whitening should be powdered and crumbled over the part till it forms a thick layer, then cotton wool placed over it. If either of these remedies be applied immediately to a slight burn, they will very speedily ease the pain, and most likely prevent the formation of a blister. If a blister should form, it should be pricked, and fresh whitening or glycerine laid upon the place. Next to whitening, flour is to be recommended. The part should be carefully excluded from the air, and kept as quiet as possible. The sore should be dressed every other day. Frequent handling will injure it. Carpkt Bug. — Those who are thrifty householders, who care for the preservation of whatever carpets may ccver their floor, be they of ingrain or tapestry, of Velours or the rich- est and most costly kind manufactured, and to those who possess carriage furniture, blanket robes, cushions, seats» will this article be found of interest, It belongs to the fiimily Dermestidce, which comprises many of those destruc- tive insects which brings to mind the biblical quotation of moths, etc. Care must be taken not to confound it with the well-known carpet moth, from which it diflers entirely, both in its appearance and habit. (Concealing itself bene.ith the carpet, or in the folds of rugs and cushioned seats, it preys not only upon woollen l)ut cotton fabrics, and is there- |: COOK'S FRIEND Bakingf Powder , ^ TESTED RECIFES.-MISCELI^NEOUS. 79 fore to be apprehended where ordinary moths would never be found. Sometimes it will follow the lines of cracks across a floor, eating holes in a carpet frequently an inch in diam- eter. It is a small ovate object, about one-tenlh of an inch in length and thicklv clothed with numerous short bristle- like hairs, terminating in a pencil of these forming a tail. It is exceedingly active in its motions, and glides away very rapidly. Like the house-fly it disappears in the winter, and eats only during the summer months. " It is necessrfry to look for them frequently, and for the greater convenience of repeated search many of the house- keepers have left their carpets unnailed." Ckment. — Broken china may be mended by a paste made of the white of an egg mixed with flour. The article thus mended will not hold water, without coming to pieces, but for vases, lamp shades and similar articles this paste answers ' a very gojd purpose, and is always at hand. CtEANsiNc; BoiTLES. — Partly fill the bottle with soap suds, drop in one or two do>,cn tacks, or some small nails -J 'id shake them up briskly. Ci-EANsiNO (ii.Ass JakS. -Fill them up with rather hot water, and stir in a spoonful or so, of pearlash, (or caustic potash is better,) pouring off", and repeating if necessary. The adhering contents will be immediately disengaged. In extreme cases let tiie water and pearlash stand a few- hours. Rinse the jar with cold water. Clkansino Jars. — Stone jars which have become offen- sive anil unfit for us- can be rendered perfectly sweet by packing them full of earth, and letting them stand two or* three weeks. Cleaning Rnjvks. — The very best way to dean a stained steel knife is to cut a solid potato in two, dip one piece in brick dust and rub the bkule with it. Made only by W. D. McLAREN m 80 PEKRLESS COOK BOOK. I f «• i CvHK KOk Boils.— The skin of a boiled egg is the most efficacious remedy which can be applied to a boil. Peel it carefully, wet and apply it. It will draw off the matter and relieve the soreness in a few hours. Cure for Chilblains. — We think our remedy is a .sure thing, here it is : Take fine salt, pour on enough camphor to dissolve it, then rub the parts afflicted with it. A few applications will cure. Cure for Dysentfry. — Take some Ihdian corn, roast ed and ground in the manner of coffee, (or coarse meal browned,) boil in a sufficient quantity of water to produce a strong liquid like coffee, and drink a teficupful warm, two or three times a day. One day's practice will ordinarily effect a cure. Cure for PoisOninc;. -While waiting for the physician, give the patient an emetic of warm mustard water. After vomiting has been produced, let the patient swallow whites of one or two eggs and drink strong coffee. Cure for Small Pox.— The worst case of small pox can be cured in three days simply by the use of cream of tartar. One ounce cream of tartar dissolved in a pint water, drank at intervals when cold, is a certain, never failing remedy. It lias cured thousands, never leaves a mark, never causes blindness, and avoids tedious lingering. Cure for Warts.— Take half an ounce of sulphur, half an ounce of alcohol, 95 per cent, put into an. ounce vial, shake them well together, and apply freely once or twice a day for two or three weeks. By the end of this time, or a month, the warts will all be gone. COOK'S FRIEND Baking Powder TESTED RECIPES.— MISCELLANEOUS. 81 How TO Choosk Mkat. — It is always important to know- how to choose meat in buying. Ox beef should be of fine grain or fibre, the flesh or lean of a bright red eolor, and firm, the fat white, and distributed throughout the lean : it should not be yellow or semi-fluid. If the meat be entire- ly lean it will be tough and its nutritive power be low. Veal is dry if fresh. It should be close-grained. If the meat be moist and flabby it is stale. Mutton should be of a clear, deep pink tint ; firm, and with a liberal supply of fat. Fine wether mutton may be recognized by the [)resence of a small mass of fat on the upper part of the leg. It is more nutricious than ordinary mutton, the darker its tint the finer its flavor. Fork should be of a pale deep |)ink tint, and the fat very firm. If it be soft or the fat be yellow, the meat is bad. If it be semi-fluid the animal has probably been fed on flesh. How to Cook Steak. — To cook steak tender, cut it on both sides with a sharp knife, in little squares a <]uarter of an inch in size, and two or three lines deep ; then place it in the frying pan, having the latter hot, and with a bit of melted butter in it, put a cover over the frying paa, to con- fine the steam. When cooked on one side, turn it over on the other. When neaYly done, remove the cover and brown it a little. Take it up on a warm platter, salt and serve. Treated in this way, steak is much more juicy and tender than when it is pounded. How to Clean Paint, — Have c'ean warm water, dip a piece of flannel in the water and squeeze nearly dry, take as much whitening as will adhere to it, apply it to the paint, when a little rubbing will instantly remove any dirt or grease ; after which wash the part with clean water. Paint thus cleaned looks as well as when first laid on. Is best in use. m 82 rKKKLKSS COOK BOOK. Ink Rkmovki* from MAHcxJANV.-Put a few drops ater, touch the spot and on the ink dis- si)irits of nitre in a teaspoonful of w with a feather dipped in the mixtwre, appearing, rub it over immediately with a rag wet in cold water, to prevent a white mark being left. Mannkr of Cookino. — (iood rooking is always done slowly, and the expense in the long run of fuel for cooking little things need not be greater than that incurred for im- mense fires with which to roast joints. The cook, once accustomed to jjrepare fresh food every day, will find no difficulty ;\iul make no objection. English eaters, as a class, may be termed more nice than wise. They have an invin- cil)le horror of " messes," and are fond of declaring their conviction that " after all, plain living is the best." Now, the reason why a number of good things are refused on the grounds that they are not "plain" is, no doubt, the fault of the cook. She will boil instead of gently sinuiiering ; she will harden meat in the frying pan instead of slowing and gently cooking it in the manner the French call smtte, and 7f'/// generally render good food as indigestible as fire and opportunity will allow. Rkmkdv for a Felon. —One pint of common soft soap, stir into it air-slaked lime till if be of the consistency of glazier's putty. Make a leather thimble, fill it with this composition and insert the finger therein. Kkmkov ic»i< Bad 15ri:atu. — Three hours before break- fast take a teaspoonful of the following mixture : Chlorate of potassa, two drachms; sweetened water, four ounces. Wash the mouth occasionally with the same mixture, and the breath will be as sweet as an infant's of two months. To Kkmove a TioHr Ring. — Thread a needle with strong thread ; pass carefully under the ring, head first. COOK'S FRIEND Baking Powder ... ^\\^:^ TP:sTEI) Ki:CirKS.-MISCELLANK()US. K3 pull the thread through a few inches towards the hand ; wraj) the long end of the thread tiglitly around the finger, regularly all down to the nail to reduce its size. Then take hold of the short end of the thread, and unwind it. The thread pressing against the ring will gradually remove it from the finger. This never failing method will remove the tigiitest ring without diffi- culty, however swollen the finger may he. 'I'o Ri:movk Paint and I'lrnv from Window (ii.Ass. — Put sufficient soda into hot water to make a strong solution, and with this, saturate the paint which adheres to the glass. Let it remain until nearly dry, then rub cIT with a woollen cloth. . KITCHEN' KHYMK. Always have lohstei sauce with salmon, And put mint sauce your roasted land) on. In dressinij; sMad mind this law — With two hard yolks use one that's raw. Roast pork, satis apple sauce, jiast doubt. Is " Hamlet " with the I'rince left out. Broil iij^htly your beefsteak — to fry it Argues contempt of Christian diet. To roast Spring chickens is to spoil 'cm - Just split 'em down the hack and liroil 'em. The cook deserves a liearty cufting Who serves roast fowl witli tasteless .^tulting. Is rich in raising power. ''! 84 PEERLESS COOK BOOK. Weights and Measures. o :- Whkai I'LOUR, 11)., - = quart Indian Meal,, - lb., 2 oz., - = quart Butter, when soft, - lb., - . = quart. Loaf Sucar, broken, - lb., - - = quart White; Sugar, powdered. lb., 2 oz., - = quart. Hest Brown Sugar, - lb., 2 oz., - = quart Eggs, . . . . 10 * quart Liquid Measures. ■:o :- 1 6 large tablespoonfuls, - - - - =1-2 pint. 8 " ** .-.-=: 1 gill. 4 " " ..... 1-2 gill. A common sized tumbler holds 1-2 pint. A common sized wine-glass holds 12 gill. » COOK'S FRIEND Baking Powder TIME FOR HOI LING VEGETAbLKS. So Time for Boiling Vegetables. Green Peas, 1-2 hour. String Beans, 3 hours. Squash, - - - • - - - - 1-2 hour. Asparagus, 20 minutes. Cabbage, - 2 hours. Turnips, 1| hours. Parsnips, - U hours. Carrots, 2 hours. Beets, 4 hours. Shelled Beans, 1 hour. Onions, 1 hour. Potatoes, - - - - - - 1-2 hour. Spinach, H hours. Is thoroughly healthful. hi 86 PEERLESS COOK BOOK. ■^ ESSENTIALS. An oven hot, a well greased pan, A clock that tells no lies, A set of weights or balances, A spoon, a sccop, a pinch of salt, Cream of tartar, eggs and spice. COOK'S FRIEND Baking Powder TESTED RECIPES.-CANDY. 87 CANDY. Chocolate Caramels. — One cupful brown sugar, half cupful chocolate, (juarter cupful milk, one-eighth cupful molasses, one-sixteenth cupful butter. Boil until thick and spread on buttered dishes. When slightly cool mark in squares with a knife-blade, and break when cold. Chocolate Drops, (for the cream.)— Boil two cupfuls sugar and half cupful milk or water for five minutes, add one teaspoonful vanilla, then beat for half an hour or till stiff enough to hold ; make into drops. (For the chocolate.) — Three-quarters of a :.!f pound cake of unsweetened chocolate, (irate and steam over the tea-kettle. Drop the creams when hard (one at a time) into the hot chocolate, using two forks to pick them out quickly. Set the drops on one fork, using the other to scrape the chocolate off the cream. Gently slip the drop on to a but- tered i)late. If, when cool, the drops slick to the plate, hold over the steam of the kettle and slide off. CocoANur A\i) CHOcoi.ArK Candv. — Two sticks of un- sweetened ch )c )late, half a cupful of milk ; when lelted add one and a half cupfuls of white sugar, boil until very thick, remove from stove and put in mixture two tablespoonfuls of cocoanut, s;ir five minutes, then pour on buttered plates. Molasses Candy. — One pint molassef-- six tablespoon- fuls white sugar, boil until it b:;comi.n ^ thick it can scarcely be stirred. Then put one-half h poonful of soda . ii er Has all ingredients of be t quality. 88 PEERLESS COOK BOOK. and stir quickly until it gets light and frothy. Pour, on a buttered dish and let it stand a few minutes, in a cool place. Nut Candy. — Two cupfuls white sugar, half cupful sweet milk. Boil twenty minutes and add a cupful of nuts. Then beat until very thick and pour on buttered plates. Cream and cocoanut candy made in the same way. Hu'iTER Scotch. — Two cupfuls sugar, one tablespoonful water, piece of butter size of an egg, boil without stirriag until it hardens on a spoon. Poor on buttered plates to cool. Cream Candy. — ; )ound white sugar, three table- spoonfuls vinegar. - • ispoonful royal extract of lemon, one teasjJOonfLil cream oi tartar, add a little water to moisten sugar, boil until brittle. Put in extract and pour quickly on buttered [ilates. When cool, pull until white, and cut in squares. Chocolate Caramkls. — Two cupfuls molasses, one cup- ful brown sugar, one cupful cream or milk, one-half pound chocolate, piece of butter size of an egg. Beat all together and boil until it thickens in water. Pour into large flat buttered tins. When nearly cold cut into small squares. MoLAssE.s Candy. — Three cupfuls yellow coffee sugar, one cupful molasses, one cupful water, half teaspoonful cream of tartar, butter size of a walnut. Follow directions for cream cand)-. CocoANUT Drops. — Beat the whites of two eggs very thick with pulverized sugar, add one-quarter of a pound of cocoanut, and drop on white buttered paper. Then set in the oven to dry. Cream Candy. — One cupful white sugar, two teaspoon- fuls water. Boil without stirring until it crisps in water. COOK'S FRIEND Baking Powder T F.ST K. D K EC I P KS. ~C A NOV. 89 Before taking off the stove add one teaspoonful vanilla and one-quarter of a teaspoonful cream of tartar. I'lill and cool. SuciAR Candy.— Six cupfuls sugar, one cupfu' egar, one cupful water, one tahlespoonful butter, put in i.ist with one teaspoonful soda dissolved in hot water. Boil witliout stirring for half an hour or until it crisps in cold water. Butter plates and pour out and cool. If preferi-ed put nut meats on the plates and pour nii.xture over them. In any case add any flavoring [)referred. When cold break. Peanut Candv.— Two III jd APPLIED IN/MGE Inc ^sr 1653 East Main Stmt S%S Rochester, New York U609 USA ^S (716) 482 - 0300 - Phone ^B (716) 288-5989 -Fax 90 PEERLESS COOK BOOK. it boils stir in the soda. If the candy is preferred clear, stir it as little as possible ; if grained, stir it. When tried in water, if it becomes brittle, remove from fire. Chocolate Candy.— Six cupfuls sugar, two cupfuls rich cream, one tablespoonful butter, scrape half a cake of chocolate and flavor with vanilla. Cream Walnuts.— Measure the white of one egg into a glass ; to this add an equal quantity of a mixture of two teaspoonfuls of vanilla and water. Thoroughly mix together and work a sufficient quantity of confectioner's sugar to make a stiff paste. Take a pinch of this paste, roll and put half a walnut on each side. For orange flavor, substitute the juice and a little grated rind for the water. For lemon, take part lemon and orange. Molasses Taffy. — Two cupfuls of brown sugar, four tablespoonfuls of molasses, two tablespoonfuls of vinegar, two tablespoonfuls of water, butter the size of an egg. Boil fifteen minutes and pour into greased pans. Cream VV^alnuts — White of one egg ; stir into it suffi- cient powdered sugar to make it stiff enough to handle. Flavor with vanilla. Dip the walnuts into a syrup made of two tablespoonfuls of sugar and one of water, boiled three or four minutes. Mould the cream with your fingers, and place between the two halves of a walnut. Dates or Malaga grapes may be used. Sugar C\ndy.— Six cupfuls of sugar, om cupful of vinegar, one cupful of water, one tables{)oonful of butter put in last with one teaspoonful of soda dissolved in hot water. F^oil without stirring half an hour, or until it crisps in cold water. Pull until white, with the tips of your fingers. .Peppermin I Drops. — Two cupfuls of sugar, half a cupful of water. Boil five minutes Flavor to taste with pepper- r-« r-» ■ »-• & I r^ uuuis.^^ ^hiitLlNu t^aKing Powder i TESTED RECIPES.-CANDV. \n mint. Stir until thick and drop on white paper well buttered. Maple Cream. —Two cupfuls of brown sugar, half a cupful of milk, two tablespoonfuls of molasses or maple syrup, butter the size of a walnut, flavor with vanilla. Boil six minutes. Pour into buttered plates and cut in squares. Chocolate Caramels.— One and a half cupfuls of molasses, two cupfuls of sugar, one cupful of sweet milk, one cupful of grated chocolate, lump of butter size of an egg. Boil molasses, sugar and milk together until done ; then add butter and chocolate. Four into buttered plates ; when nearly cold, mark in s(iuares. Chocoi.atk IcEiNi;.— One cupful o{ sugar, scant half cupful of water. Boil until it hairs, then pour into two cakes of melted chocolate ; atld white of one egg, well whipped. CocoANUT Drops.— One pound of cocoanut, one pound of powdered sugar, small quarter of a pound of flour, whites of six eggs. Drop on buttered white paper and bake in a quick oven. :k:^ le or»+;rold as such being more or less adulterated. mnP rnnF'Q T?PT1?UT1 is absolutely free from alum. imbbUUKornlMlU ^ ^^^ obtained FIRST PRIZES wherever exhibited in competition, holds SIX MEDALS-thi-ee SILVER and three BRONZP:, awarded for EXCELLENCE and PURITY. Every (^.enuine Package has the Trade Mark and Manufacturer's Name on the Wrapper. w. D. McLaren, Montreal. COTHNTS. <».5 CONTENTS sou PS. To Clarify Slock, 13 Browning Soup, 1;^ Oyster Soup, ^'j Pea. Soup, I'j Tomato Soup, 14 Tomato Cream Soup, 1-1 Brown l'>ean Soup, 14 Lobster Soup, 14 Vermicelli Souj), 1 } Macaroni Soup, I'j Sago Soup, 1'^ Hare Soup l-' Ox -Tail Soup, l'> FISH Fish a la Cream, 1 '> naked l-'isli 1'; Kscaloped Oysleri K' Oyster Fritters, Ki Oyster Tatties 1<> Fried Oysters, 1" Cold Fish Relish, 17 Fish ]5alls, 1" MEATS. Roast Beef, 1^ Yorkshire Puddinj;;, IS Gravy for Roast Ik'ef, 19 Sjiiced Beef. 1^' Boned Leg of Mutton, 20 Stuffing, 20 Boiled Leg of Mutton or Lamb, 20 Veal Cutlets, 20 Sweetbreads, 21 To Clean and Truss Poultry and Came, 21 To Dress a Fowl for Roasting, 22 To Stuff a Fowl, 2:5 Boiled or Steamed Turkey,. ..2:{ Roast ( loose, 24 Meat Pie, 21 Jellied Turkey 24 To Make the Jelly, 2!'. Forcemeat, 2ri Thick Cream Sauce, '2->> Croquettes, 26 Welsh Rarebit, ....26 Clood Beef Tea 27 Lobster C'roquettes, 27 PUDDINGS. Apple Float, 28 Cherry Pudding, 28 Vanilla Cream Pudding, 28 Apple Pudding, 28 Orange Puft 28 Dandy Pudding, ...2^ Gingerbread Pudding, 20 Tapioca or Sago Pudding, 2i» Cottage Pudding,. 29 American Plum Puddiig, 29 COOK'S FRIEND BAKINd POWDER, MJe only liy D. McLaren. m CONTKNTS. PUDDING S— Continued. (iingerbreail riulding, '29 Paradise I'lulding,.. 30 Frozen I'liddiny;, 'iO Ice Pudding, 30 Karl Orey I'lidding 30 Rice Cro(iuettes, 30 IJatter Pudding, 30 Puff Pudding 31 Apjile Charlotte, 31 Lemon Puff, 31 Troy Pudding, 31 Macaroni Pudding, 31 Cabinet Pudding, 31 Suet Puflding, 32 Tapioca Meringue, 32 Batter Pudding, 32 Cottage Pudding 32 Carrot Pudding, 32 Plain Macaroni Pudding, 32 Fig Pudding, 33 I'lum Pudding, 33 Plain Pudding, 33 Orange Pudding 33 Arrowroot Pudding, (Cold). ..33 Vanilla Souffle, 34 Try Me Pudding, 34 Cheese Pudding, 34 <,)uefn of Puddings, 34 Sunday Pudding, 35 Carrot Pudding, 3.'» English Plum Pudding, 35 Brown Pufiding 35 Gelatine Pudding 35 Suet Pudding 35 Suet Pudding, 3(5 Rice Snowballs, 3(5 Suet Pudding, 3fJ Surprise Pudding, 36 (jinger Pudding, 3(5 Balicr Pudding, 37 Kiss Pudding, 37 \'ork. Chocolate Frosting, '.'i Cider Jelly 75 Cocoanut Frosting, 7.1 Conserve for Tea, Tfi Fruit Ice Cream ".'') Kisses, '^ ( affaroma CoHee, 76 Coftee Cream 7« Cortee Cream, 7»> Lemon Meringues, 7t5 Meringues, < ' Molasses Candy, 77 Orange Jelly, . 77 i'eppermints, " Top Beer 77 Rose Cakes, 7/^ White Frosting for Cake, 77 MISCELLANEOUS. Rums and Scalds, 78 Carpet Bug, . 78 Cement, Cure for Boils, 80 Cure for Chilblains 80 Cure for Dysentery, 80 Cure for Poisoning, 80 Cure for Sm; ■ '.'ox, 80 Cure for War's, 80 How to Choose Meat, ..81 1 low to Cook Steak, 81 How to Clean Taint 81 Ink Removed from Mahogany, 82 Manner of Cooking 82 Remedy for a Felon, 82 Remedy for Bad Breath, 82 To Remove a Tight Ring, 82 To Remove I'aint and Putty from Window (Jlass, 8:{ Kitchen Rhyme, 8.3 Weights and Measures, 84 Liquid Measures, 84 Time for Boiling \egetaliles, . .8.1 Kssentials, 86 CANDY. Chocolate Caramels, 87 Chocolate Drops 87 Cocoanut and Chocolate('andy,87 Molasses Candy 87 Nut Candy, 88 Butter Scotch, 88 Cream Candy 88 Chocolate Caramels 88 Molasses Candy, 88 Cocoanut Drops, 88 Cream Candy, 88 Sugar Candy 89 Peanut Candy, .8il Cream Candy, S9 Vinegar Candy, 89 Chocolate ('andy,.. 90 Cream Walnuts, 90 Molasses Taffy, ^0 Cream Walnuts, 90 Sugar Candy, ^0 Peppermint Drops, 90 Maple Cream, **1 Chocolate Caramels, 91 Chocolate Iceing, 91 ( "ocoanut I )rops 91 Never disappoints the user. -- '; 'i 1, v'j < ■^O^"" *^^ V ^ / y . / -Wj ^. c^ ^V^ feci ■ 'M ^ f f-C^ ,<- 1, 'I. " DO YOU WISH TO PROVIDE rOE YOURSELF VOR YOUR WIFE ioK YOUR CHILDREN FOR A RELATIVE FOR A DEBT WHETHER YOU LIVE -OR- WHETHER YOU DIE ? FOR A BUSINESS LOAN The /Etna Life In^upance dompanij will furnish, this provisinn for less rnonrt/ than it can he done in iinij otlirr uuiy. T. H. CHRISTMAS, Afcitia^ier, EASTERN Canada Branch, PAID TO INSURED OPPOSITE THE POST OFFICE, MORE THAN 84 MILLION DOLLARS. MONTREAL. John Carlisle, MANUFACTURER OF ALL KINDS OF Mill Chairs FOR RICH AND POOR LADIES' and GENTLEMEN'S ^GLOVBSh ll'i' i^iinriiiiliW rr'ri'v (n'l'i'i tiv si/t. IVc -i'ill 111 ii> riiK HAM) any Glove wc sell either to Ladies or Gentlemen. Our stock of Ladies" and Gentlemen's Gloves, for both Day and Evening wear, lannot he surpassed for qualtty or price. GLOVES REPAIRED FREE OF CHARGE. WAREROOMS: 1666 NOTRE DIME ST., MONTREAL W. GODBSE BROWN & CO., 221 ST, JAUSS STBEET. m -i j« i;< f s I ESTABLISHED 1834. JOHK Hekderson & Co. H Sil^'lisi'i'S) K aM iFlKSSP 229 ST. JAMES STREET, MONTREAL. ^ YOU WILL GET Full Value foi< Youi' Monsij By Buiying your Hoots and Slioe« at 2243 ST. CATHERINE STREET. COR. OF VICTORIA ST And No. I St. Lawrence Main St., Cor. of Craiq. G. H. HOLLAND, Wall ^^ptxs^ CHURCH AND CEILIN G DECORATIONS. ^ Wall Papers from 5o. to $3.00 per roll, "^t AVERAGE SIZE ROOM REQUIRES 10 PIECES. . <«» « G. H. HOLLA/\/D, 1758 & 1760 NOTRE DAME STREET. a Co. ^ T, lioe« at TORIA ST., ^RAIQ. D, A.TIONS. 1. -sa f STREET. The True and Natural Principle -TjlE Teet|1, ^a ^^^^SHma THK ^^^^ .t>' Is now welcomed by ^ chorus of Dentists and Physicians, M in all parts of the U. S. and Canada, as its perfect results become known. A PERFECT POLISHEh OF THE ENAMEL. ^ A GENTLE STIMULANT TO THE GUM?. A THOROUGH CLEANSER OF THE TEETH. Tl VOIDS all the well-known Irritation and Discomforts and Injuries of A^ Bristles. A blessinj; to adults. A delight to children. More cconom- ^ ical, //lom cleanly than harsh hiistks. WHAT LEADING DENTISTS SAY. Dr. Geo. F. Smith, D.D.S., Chic-igo, III, writes: "1 find it very satisfactory, and shall recommend it to my patients, especially to juveniles." Dr. Chas. H. Coourich, D.D.S., St. Paul, Minn., writes: " Your invention possesses a feature which seems to me important, viz ; The enforced cleanliness arising from periodical changes of the Fells. After a short time a toothbrush becomes foul and hurtful . but all thi>, the Felt Hrush remedies. ' Dk. VV. Geo. Beers, D.D.S., Montreal, writes : " It ought to be a luxury as well as a stimuhuit to use the Kelt Polisher, constructed as it is, and I believe that with that and the Floss Silk between the teeth nothing belter can be relied upon." KCONOMY, I3ENEK1T AND COMF^ORT. ^ ♦« ^» •♦-^ MANUFACTURED BY HORSEY MANUFACTURING CO., UTIOA, N.Y. SOLID B-y ALL DRXJO-GHSTS. WHOLESALE AQENT8 FOR CANADA : ITMAU, KHOX & CO., * * MOHTREAL. mk GAS STOVES. The best, cheapest and cleanest way of cooking is by GAS. And the most economical and efficient (ias Stove made is miinufactured by _ ^n- THE MOHTREAL GAS COMPAS? ^^ They also manufacture a Hot Water ^f^^^^^;;^^ purposes and for Baths. A constant supply of HOI WAll.K can also be had for Washing purposes. A great variety of GAS ITRES, GRATES, .S:c., FOR HE.VITNG ROOMS, always on hand. All the GAS COMPANY'S goods are sold at much lower figures than they can be purchased elsewhere. THE MONTREAL GAS COMPANY. Corner ST. JAMES and ST. GABRIEL STREETS. Gi^ab-Apple Blo^^om^. T/ie New and Exqtdsite Perfume! 4711 1 ti (i White Rose Glycerine Soap. Eau de Cologne Jockey Club ^ Lettuce ^"711 I Eau de Cologne (all sizes). BRAND. ) FOR SALE BY ALL DRUGGISTS. LYMAN. KNCOT&'COT MONTREAL, WHOLESAI-E AQBNTS. if. a is by OAS. tovc made is .ST 4^' it for Culinary lOr VVATKR S, &c., KOR at much lower PANY, llEL STREETS. Perftime ! irine Soap. ii li if all sizes). TS. NTREAL, APOTHKCARV, 169 ST. LAWRENCE MAIN ST. (2nd Door above Dorchester), Stt.i4»yAtt»n4MM: MONTREAL. ^, .^^^ 10 ».m. to i p.m. «d 4.30 ts 6 p.m. TELEPHONE No. 1690. I would bee to call the attention of the public to the following advantages guaranteed them by the system adopted in my Department for Dispensing Physicians' Prescriptions: The Dispensary being quite separate from other Branches of the Business. All Medicines are Compounded under my immediate superintendence. A Copy of every Prescription is kept The prompt Delivery of Medicines in all Districts. As also to a few of uiy Specialties : DATVSON'S COMPOUND PEOTORAL SYRUP.-The popular Remedy for Coughs, Bronchitis, and the distressing Cough of Consumption. Ko.r Children, it has no equal. DAWSON'S RHEUMATIC CURE. -An eflecUi.al Remedy for all Rheumatic affections. DAWSON'S STOP-IT.— An infallible Remedy for Toothache. DAWSON'S ODONTINE SAPONACEOUS. -A perfect Tooth Powder. DA"W SON'S .DENTALINE. A perfect Tooth Wash. O-ET -S-O-CJI?, iasrO-K,E3I>IE3iTTS FOI^ OP J. D. WHITE & CO., (Late Can. Co-Operative Oo.> GROCERS^ Ac.^ 2206 ST. CATHERINE STREET, 53 XJJSriVBRSIT-Z" STRESEJO?. PEEK, BEHHErrTsiiffSOH, LOHDOH, ESG., PURE SPICES. C. & B. FLAVORING EXTRACTS. (}o]['?. $m\ gelatine, parijian Essence, COCHINEAL. ROSE WATER, BAY LEAVES, &C. TELEPHONE, 4072. ■ ] WJ i' J iff'—'»r''" yy ' wmma iBTriiiaif. ii THOMAS LIGGET Carrier tlie I^akokst ^All(l .\H)>iT .Vakiklj StoeU of In tlie Ooniiriioii.MiKl iiittkess Cluivcli (Carpeting aiib Jfiiiuisluiigs a 5^pecialtn. Tenders Submitted for Large Contracts 9 1884 Notre Dame Street, IVlONTRKAIv. *<> K> i^ A CHOICE COLLECTION. \Vk ark Siiowim; a very kink Ski.kctio.n ok FINE CHINA & GLASSWARE For ordinary Tahi.k use; also, a lot ok Choice Pieces ok ^ BRIC-A-BRAC, SuiTAKLK For Weddinc. Presents AND Drawinc;-Room Decorations. ARTISTIC TABLE LAMPS. WE INVITE INSPECTION. WILEY'S, 1803 NOTRE DAME ST. N.B. — Church Chandeliers a Specialty. (>•