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<,^i: "^..r* 
 
 MICROCOPY RESOLUTION ;EST CHART 
 
 lANSI and ISO TEST CHART No 2i 
 
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 Phosphorized Emulsion 
 
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 COD-.-CI^EK. OIL, 
 
 Willi 
 
 l,aclo-lMiosplialc ol hiiHC, 
 
 PULMONARY CONSUMPTION, 
 
 ^rrioii- l'..».r. «;«'"•■"' l»«l"ln>. 
 
 /W-.nrivaMM,rrollo«n,>MonninM,r ihmlio Ml ~ 
 
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 F.,v sale by Druggi^ti a:-.d General Tealers, Price ;1 per bottle; six for $5. 
 
 I'Kl I'AKI l> Sil.l 1 \ f^ 
 
 j. H, ROBiMSON, Chemist, St. John, N. B. 
 
 
CUISINE; 
 
 A COMPILATION OF 
 
 VALUABLE RECIPES 
 
 KNOWN TO BE RELIABLE. 
 
 Published by Ladies of St. John, in Aid of the Funds 
 OF OUR Benevolent Institutons. 
 
 "To be KO'Kl, 1)0 iisolul; to he useful, 
 Always be luakiusj sonietliing t'ood." 
 
 ST. JOHN, N. B.: 
 
 PRINTEl ,,T THE CHRISTIAN VISITOR OFFICE. 
 
 1S7S. 
 
-t 
 
 
 >-cr\. 
 
 -4 
 
 J .^'^^ 
 
 Tla-so ifiipf^ 
 
 lulVO lll'l'll I'l'l 
 
 llSt.'l 
 
 itiilni'a'il liy liuuhcki'ii>i>i.- 
 n "iso instiiu-tioiisor 
 
 wild Ikivi- 
 iile^. wliicli 
 
 \!™'i;:^i"T..m":n::n:;;.::i- --'-" 
 
 will t;ikt' till' i>l;i(i' 
 till' ImttfV is vi'iy sa 
 
 It. it sli'iuld Iti' w; 
 
 ^lu'il. ;ni<l iit'vc 
 
 iiioltiil s(iniu<'li 
 
 as 
 
 to liecKiiii.' oily 
 Anv caki'. hnwi'Vfi i 
 
 ilaii:. is imini'Vi'i 
 
 1 !,v l)i'atiu.u till' hiitttr ai 
 
 suiiiii- 
 
 tnuvtlu'i till li;4l't Mii'l •■"•i'luy. 
 
 till' \^ 
 
 hiti's and yolks 
 
 si'i 
 
 aratrly. 
 
 t,..l su-i-ar is liottvr than .n 
 
 FiiK' ;j,iaiiuiait'ii sii^ai '^ .'^.--• 
 , tlifl'i'st f.n i-u'sorvesaiidji-llii'; 
 
 irsr lur vA 
 
 cc; illis 
 
 Do not l>i' (liM'oHiajiec 
 
 hell Miuar 
 1 with <nie 
 
 trial of uialiam. for no iMvai 
 
 1 niati'iial vavio niorc. or 
 
 iloniantls more 
 
 varii'il trcatnifnt. 
 Manv thanks a if I'x 
 
 ti.nd.d to the Lailii's. whoso l)i('ni 
 
 l-tly ai 
 
 1(1 Licn- 
 
 iTously con 
 lahoi if they nu'i 
 
 tiil»ito(l these iTeipi's. am 
 
 1 w.' shall fi'fl it-'i.aid for oiu- 
 
 t with their ai.tin>val. 
 
 H\ 
 
 -[■/A 
 
 pill 
 
 filll 
 
 "^« 
 
 '& 
 
 Clio 
 Ili-I 
 
 |'''lll. 
 OIK--I 
 
 s:ilt. 
 
 iiiurc 
 
,• A.,\*r , 
 
 •«!., 
 
 
 » ■ 
 
 ,/^ >, » ' 
 
 liiJKAKKASTAM) TEA, 
 
 nop VKAST 
 
 •ii-.-Ki' tmir ( 
 
 "•'••• 'iiiMuh.s, vvl,..., .•ihnnst r..!,! ..,,1,1 . . . - " 
 
 ••lIllK'St .•..1,1 ;|,|,| ,„„, ,.|,|, ,,f ^.,,.|^._ 
 
 >n;s. ij.-s i;i{k.\I). 
 
 
 ;:;;;;. "^ ^'•"''''■'' "''"<- ^ s< -m. km..;,.i '..mi . 
 
 ■ir,' 
 
 lit ,-1 |,;lm' 
 
 IJK'KAl). 
 
 ';;i--l-.t-M,.,n.;n,l.in:M.....s,,,,,,.,;,,..n:n..l, :,1 ,, 
 
 :^:';.-::;K;:^:rr:r,,:;:,::.n:;;:::;;:r--- 
 
 J'Ai.'KKi; IIOISK K',,|,i.s. 
 
 Tvv., .,„.,,. .,,H..,n-, in,.. u-i,i..lM.„l .■ h,,-,.. ,.,,,,.. ,,.„„^,.j 
 
 "1 l.ll'.l (If iMlttci-- iii-iL-.. .. I I • .1 , ' " 
 
 • l'H,lns.,:,n.l.,v..,.„i^I,f. .H.l i„ H,v, .„i ,„;. .i... 
 
 iiiurcdiciits \\, 
 
 '.' iiLinini^- liiK til.. 
 
 .'••ji'tlii r, ..(i,,I 1.-, ,1 .1. .. , , . 
 
 ' "!"i'.>iiu:iiiy. J,,.( ,( i-iso 
 
till noon; tlii-n \v<nk it «\cr iiiznin, iirnl roll it out. Cut into 
 cirrlcs about an inrli thick ; rub a little nu-lti-a butter on the 
 e.lm-s; double theui t(^Ljftlier, and let it rise in the i^ans in 
 which tliey are to be baked, Avith eare not to eroAvd them. 
 Bake in a quick oven. If to be eaten at lireakfast, ]iut the in- 
 "redients together in the nioi'niiiir, knead at nown, :nid eut theiu 
 
 out at niiiht. 
 
 Bl^KS. 
 
 One jiint of nnlk ^varnK'd^ one quart of l^our, two cups of 
 sUL-'ar; mix these well, and add oiu' eii)> of lively yeast. Let 
 it rise over niiiht, or as loiiij; as would be eipiivalent to tliat 
 time. When well risen, add one cu]) of melted butter, ein- 
 naiiion or nutmei.' as yoii please. Stir in one cup of stonetl 
 raisins eluqiped tine, or currants, or dried Avliortloberries. Set 
 this eom])osition to rise. "When well risen, add one tea-s]»oon- 
 ful of dissolved soda; roll ont and cut, or roll in sliape for 
 bilking. Put into ]ians, and ]>rick them; let them rise oiu'C 
 more, till quite lijj:ht. Bake in not very hot oven about twenty 
 minutes. Gloss witli milk and molasses, very little of the 
 latter, else they will be sticky. This measure makes three 
 sheets considerably larger than a baker's sheet of buns. 
 
 BICE GBIDDLE CAKES. 
 
 Two cups of boiled rice, a ]iint and a half of sour milk, ont- 
 
 or two etrii's, a tea-sjioonful of soda, a little salt, and Hour 
 
 enoutih to make a b.atter of suitable thickness to bake on a 
 
 trriddle. 
 
 GBAIIAM I'.BEAl). 
 
 Seven table-s])0()nfuls of Indian nu-al, scalded in a quart of 
 
 ■ilinjj; ,i-ater; add seven table-sjioonfuls of molasses, and one 
 
 ■-sjKKinfid of salt; allow them to cool, thou ]>ut one-half 
 
 " yeast, mix a stifi" batter of one-half ifraham and one- 
 
 ■at tlour. Let it rise over ni^ht, and ]io\ir into pans 
 
 .'It once. 
 
 SALLY LUNN. 
 
 >f flour, butter size of an eir.LS two eg<rs, two tea- 
 am taitar, one of soda, three table-s]»oonfuls of 
 f milk. 
 
wl 
 
 
 
 VKAST MUFFIXS. 
 
 One pint of sweet milk ; in it ,.ut a piece of butter size of an 
 e-« .-ind a little salt, warm nntil tlie butter melts. Theu put 
 H. half a tea-cup of yeast. Flour to make a stiff batter Beat 
 u. two e-us while mixing l,atter. Raise four or five hours. 
 
 WIXXIE'S MUFFIXS. 
 
 Two cups .,f milk, two cups of flour, three e-.-s, two te. 
 spoons ot cream tartar, one te.a-spoouful of soda. IJutter size of 
 lialt an egg. Bake in iron roll-pans heated. 
 
 OMELET. 
 
 W;.rn. a piece of l,utter the size of an e-j in one cup of 
 sweet nulk; yolks of six eggs, beaten with two table-spoonfuN 
 <'t flour. I,eat whites to stiff froth, stir to-ether, a little s,lt 
 JMU a httle butter in the sj.ider, when hut fry them, when donj 
 told each m the middle. 
 
 O^rELET Xo. li. 
 
 Two cups milk, two table-spoonfuN of flour, stir it i„ w'mK. 
 "..Ik bo.hng, sn.nll pieee butter, three eg.s, stir them in mill- 
 I'. It III pie-piate and bak- twenty nunutes. 
 
 sTJjAWBKb'ijY siroirr cake. 
 
 Make a crust like cream t.nrtar I.iscuit, of one .,u:,rt of flour 
 vMt h two tea-spoonfuls of cream tartar well rubbed in. Oue 
 tab e-spoonful <.f butter, one tea-spoonful <.f sod;,, miv with 
 m.lk enough to n,ake a stiff dough. BnKe .p.ieklv in ■, 
 \\ as uugton pie ph.te ; split open and butter each half;' put in 
 I.e bernes well sweetened and m, ashed ; rub a little nu.|fe,l 
 "• fc''- <'ver the top and sprinkle with tine suu;,r. Thi. nnv Ik. 
 ''al<ed in tM-o cakes, o;- „». ,,uite tliick. 
 
 COIJX CAKE X... t. 
 
 'J'"" y.'l's of ..orn meal, «me cup of flour, half cuj. of nn.lasses 
 
 >.i.ali pure ot butter, two tea-spoonfuls of cream tartar .' 
 
 "f so,ln, on.. v:j;,^^ sutticient n.ilk or water to make a batter 
 '>aki. in a (|hicl< o\en. 
 
COi.'N (AKK \o. -J. 
 
 Sc;ml >:i]i of Iii<Ii;ni iiifiil, lK':i]iiiiu,' cuji nf tlouf. ()ti('-li;iit' ciiii 
 ol' s'ln,!!'. little >-;iit, one iic.'ipinn' ti';i-s|)()iiii of ci-cMin tartiir wi'll 
 mi\('il, one cuii c>f -wcct milk, oiit-luilf ti';i-s|iooiifiil of S()(l;i 
 iliysol\c(l ill ilic milk, sm.ilt piece <if sliorteiiiii^', three t;ilile- 
 s|)oniif;iU of milk iKMed l;i>1. 
 
 XAl'OLKON'S COlv'N (AKK. 
 
 One euu, oiie-iialf of ;i (-nil of Iiiiliiin me;il, <iiie eiiii of Hour, 
 Olio (".:|i of sour milk, one teii-sjioonfiil of so(l;i, tliree s]iooiifuIs 
 of suL;':ir. 
 
 KA(iLlSlI TKA CAKES. 
 
 Kiiilit :ni<I oiie-|i;ilf eiips of Hour, into wliieli ruli oiie-lialf cuii 
 of hutler ;iii(l one-li!ilf eii|i of lard, add one |iint of warm milk, 
 two ('Lr^s, two talile-s]ioons of yeast and salt, make in nioniiiii; ; 
 at four I'.M., mould into c.ikes laru'er tlian biscuits, raise till 
 lialf ;,ii lioiir liefore lea, w hen liaked sjdit and luitter, cut into 
 lialves or (|u;irters aecordiiiLr to size. 'I'hey are made in this 
 form 1u a\<'id crust. Size of eot^'ee saucers the best. 
 
 (;I{.\1IA>[ (4 K.MS. 
 
 One )iiiil of sour milk, oiu- tea-s|K)oiiful of soila, one tea- 
 spoonlul of salt, two parts of (iraham meal, one part tioui-, 
 sufticu'iit to make a stiff hatter; heat thoroughly, and hake in 
 
 I'oll l-MIIs. 
 
 nisc'i'iTs. 
 
 One nuart of tlour; mix with it oiu' tea-spoonful of soda and 
 two ol i'ream tartar, mix in thor.uiiihly a small tahle-spo(mfiil 
 of lard, mix liuhtly with cold milk as soft as you can roll out. 
 H.ake >|uick. Kat hot. 
 
 Hlv'OWX IMIKAI), \... 1. 
 
 One cup of rye intal, one cup of tlour, luo cups of Indian 
 meal, one cup of molasses, one tea-spoonful id' soda, one tea- 
 spoonfid of salt. .Mix with one pint of sweet milk, .ind steam 
 fmir luiurs. 
 
HIJOWX niJKAl), X... :.'. 
 
 Tah. n |.-m ..t^.on. uH.d an.l sral.l u.. II, W i, ,.ooK ..,,,.1 a.l.I 
 <m<. i.,nt ut s,„H,g(s ono-half n,j. of .nolass.-s, a lit.l.. sal,, an.I 
 Mittinciit tloiir to kiiOM.l. "",.11111 
 
 SAlJAT()(iA POTATOES. 
 
 Siin. .n ,.o,aro..switj,a,,o,ato n.tt.T wry lliin, Ih Uhmi, 
 
 |^|md n, .-oiW wa,n. fov s...nd ho,,,., wi,H. .l,.y a,,.l frv inl.ot 
 laid saltvd. 
 
 CODFISH HALLS. 
 
 Two howls potato,., o,,.. of Hs|,,o„.. ..^. two s,.oo„s h,u,.„, 
 milk to iiioistfii, Hoi,r o„ oi,tsi,l(.. 
 
 inCE ('K'0(jrETTES. 
 
 «''-;';'l^'n]M.f1.oil..d,.io,.,,.,_,,i,i,,.,,,,^^^^^ 
 
 toroMstmm- a hatt... that will f,-y, .i.-o,.),...] f,..,„. „.: s,.oo,.. 
 U'luMi.loni., ,Mit ali,tI..jHlyo„.,„.h, a>,.l s.Tvr. 
 
 POTATO ( K()(}rETTES. 
 
 P:mv an.I l.oil .io-ht potatoes, ,kv1 an,! ,nash thnn ; ,M,t th-,,, 
 ov.rtlH. hn. ,„ a ,sa,„.,.pa.>, with a ,,i,.,.,. of iM.tt.T six,, of ..,„ 
 cp a httl. ,K.,,,K.,- an.I sal,. Whn, ,h.. hutlor is ,„H„.,1, ,ak.. 
 
 ""■'""'"■""':'"■ '" ''"■'■'■ ^^■"" '"•■"'■" ".^'.^^s ; ,.ool ,1,..,,,, an.I 
 
 ;ik<. up 111,.) halls, an.I tVv. ti,-s, .li 
 oninihs 
 
 ^''<'" '"ak.. up in,., halls, an.I f,-y, ti,-s, .lippi,,. t|,,,„ i„ ,_ ^,„., 
 
 AIM'LE KPITTEKS. 
 
 :^lMke a hatt.r of sou,. „ulk an.I wa„.i-, ..a.-h halt- a-pi,„, a hi, 
 sah.,_-atus, a htth. sah, an.I «.„„• ,.„o„.h t ,k,. , h,t„.,., 
 
 Illi'ii sill- It tl....l. ...:.i 11.. ' 
 
 ^-vtlan.withal,,,h.sahinaf,.yi,,.-pan,d,-..pin,Lha,,.,. 
 '•.v .spoonfuls, wh.M, „ is hot, turn an.I h,-own on hoth si.l.-s 
 vo,-y nin. cat,.,, with shnih an.I su-ar, .„• cLlcr. 
 
PIES ANT) PUDDINGS. 
 
 CKKAM Pin 
 
 One ciii) of Mi^iir, oiu-ft)iirtli ciiii of butter, one-li;ilf cup of 
 inilk, two lioaping c-up» of flour, oiio 01,% one- toa-spoouful of 
 (•ream tartar, oia-half tea-^pooiiful of soda. lusulc like tilling 
 for croani cakes. 
 
 .MOCK .^IINCE Pin 
 
 Two rrackcrs nilU'd, twu oggs, one cup <>f sugar, one cup of 
 nxilasscs, out' cuj) of Ixjiliiig water, ouc-lialf cup i>f li\ittcr, one 
 tca-sponuful ot all k'nuU (if spice, one cuji of vinegar. This 
 will make ihi'i'e c<)nuuiin [lies. 
 
 LEMON PIE. 
 
 Two Icniou-, yolk> of f,.ur eg--, eight tal-lopooufuN (»f 
 sugai', one t.ahL'-spoonful of uioltetl hutter. Whitoof the four 
 c'^'U's, and four tahie-^iiooiifuls of sugar; ln'at to .i stiff froth 
 iind put on top of the pii-, then Urown in o\en. 
 
 LEMON PIE, No. -2. 
 
 One cup of lioiling water, one tea-s| nful of corn starch. 
 
 one cup of sugar, juice .and grated rind of one lemon, Imtter 
 size <if an cLi'L;-, take thi- fi'om the stoxe.and add one egg. well 
 lieateii. To he made with an upper crust. 
 
 iJUE.M) PrDDING. 
 
 A liner of iiread crumli-. and a layer of sour .applet. INair 
 ;i cu^t.ani o\i'r them ;ind liake. 
 
 PPEF PASTE, 
 
 Wa-h one-half ponml butter, roll and cut in four p.arts, 
 work in each pai't one-half p<iund of flour, sutlicient ici'-i'old 
 ■water to nwiislen. 
 
 i 
 
cu]; 
 
 of 
 
 ful of 
 tilliuL!; 
 
 en 
 
 |) of 
 
 or, one 
 
 T 
 
 11.- 
 
 lie four 
 f tVotll 
 
 ^t;l^(•ll, 
 
 Imtt 
 
 cr 
 
 well 
 
 (iiir 
 
 ■ parts, 
 icc-roltl 
 
9 
 
 APPLE TAPIOCA. 
 
 Soak one toa-oup of t.ipioc-a, in a ,„^l.lm^r.aisI, ,vitl, .oM 
 water, three or four hours; pare an.l cire eiglt .no^^l^ 
 apples and set the,n in a .lish ; fill the hole^ with sugar, all 
 
 "lon. JJake one hour. To he eaten with sugar an<l cream. 
 MAlfV'S DELMOXICO PUDDIXc;. 
 
 Three tahle-spoonfuls corn stareh, yolks of five e<..vs, si, 
 
 ah^-spoontuls of s,^ar, mix corn starch with a litth. .-oh, 
 
 milk, one ,pmrt hoihng milk, little ...At, pour it in ,lish f,.r 
 
 Xl'f ' " T' '"'' " ''" ''^ J'^='^-''^^' ''^'^'"^ previously 
 n. syrup wuh custard. 13cat whit.s to a stifY froth, a,ia 
 H o tal> e-spoonfuls of sugar, spread part on smooth an.l the 
 
 H'st m drops, brown delicately, garnish with hits of jelly. 
 
 UVAHiKlUHi Pri)I)rx<;, Aiui sta, Mk. 
 Thrc-e eggs, one n.p of sugar, o,,,. ,„,. „f h,,,,,, „,,, „,,,,.. 
 spoonfuls ot uater, two-thirds tea-sp<,..,.fm ,,' nvan, tar,:.,- 
 <»';-tl.ird tea-spoonful of soda, well hcaten, riav-r. (•„.,.„•,] 
 yoksot three eggs, one and one-half pints of n.ilk. Let n.ilk 
 
 ;< '-^ yolks w.th tno-third> ,. up of sugar, add this to ndlk, 
 tl.uo,. .stick one cup of hjauehed aim.m.ls .,]! ,„,., (,,, ,,,^,, 
 
 '"""■ ^'"^i'''-'^ --■ '^- 'J'^'l- -l.ites ...nd two tnl.!..-., „< .,;• 
 
 sugar well heaten together, and pile like r,.eks o^ e. t „■ e.ke 
 with iMts of jelly on each rock. 
 
 FUriT Pl'DDLXG. 
 
 T"-- =nid one.I,alf cups milk, one-half cup n.ohisse , one- 
 
 ;at cup i'ut.er one tea-spoo„ of saleratus, Ihtle salt, four 
 
 "ps flour, onede.lt pnu currants and raish.s. steam three and 
 <'"<-l'.''lt l.ours. Substitute suet for butter if yo„ u-jsh. 
 
 TKOCIIE PrDDLXG. 
 
 Steam a tea-eup of ri,, {„ ^ .piart of milk, add sal, and 
 M.gar to the taste, and riavn.Mvi,!, orange or lerno,,. Add 
 
 ^'"" '• *^''" ^'""'^ bah an hour. i]ea, the u hites ot ,i,.. e^.^s 
 
1(1 
 
 (ii ;i >til't' iVi.tli willi a tca-cu]) nf suL.';ir; s|in;fl on tiic Inji, and 
 
 l)I'o\\ 11. 
 
 KIJK.MONT ITDDIXC^ 
 
 () 
 
 lie <M1|) <i 
 
 niic ( 
 
 f water, 1\\u iMips (if iiKilassfS, tliri'*' cuiis of tlimr, 
 ir two ciiiis lit" i'ai>iiis, tlircc ti'a-s|i<)iiiis of <i»(la; lioil or 
 
 sicaiii tlircc lioiir-.; eaten witli Ixiiled saiK 
 
 (iKlJMAX IMFFS. 
 
 Six eiTL's well lieateii (leaviiiu,' out the wliites of tliree f 
 
 or 
 
 sauce), one ]iiiit of milk, four tal>le-s|ioonfiil-i of floui', ono 
 lal)!e-s].ooiifiil of melted lititter, niitniei;. Hake in buttered 
 fU]»s, lialf full. Turn out on a flat disli, and )ionr the sauct; 
 uvei them. Sauce: Heat the wliites of tliree e-i^s to a fV<itli, 
 addiiiLi; often siin'ar to make it :is stiff as honey. Flavor with 
 lemon. They aUo may lie >erveil with hot sauce. 
 
 .MONTIJE.VL ri:i)l)IX(i. 
 
 Three cu|is of tloiir, one cu)! of molasses, one cu|i of sweet 
 milk, one ciiii of j'aisius, one of currants, two tahle-xjioonfnls 
 ot liiitter, one tea-spoonful of soda, two of cream tartar. 
 S|>ice>< of ;ill kinds. Steam three ;iiid one-half hours. Serve 
 
 eul< 
 
 1 wit! 
 
 1 ^auce 
 
 TA1'I<)(\\ (KKA.AI }»ri)l)l\(i. 
 
 Soak three tal)le-s|ioonfuls of ta|>io('a, in a jiiut of cold 
 water over niuht. IJoil one (|uart milk, and into this stir tiic 
 ta].io<'a, after pourinn' <itt' the extra water. Stir this often until 
 the tapioca is thoi'oiinhly swelled .and cooked: then add, wlien 
 lukewarm, the yolks of three eu'i-s well lie.att'ii, and ;i cii]. of suu-ar, 
 
 iiid lioil aii'aiii for a short t 
 
 line, 
 
 whites of the eu'gs lieateii to a stiff froth, witl 
 little extract of lemon. To lie eati'ii c.ild ov hot. 
 
 <]iroaii o\cr the top the 
 
 1 sn'.;ar and a 
 
 IJATTKK 1»LM)1)IN<;. 
 
 Four lar^e table-spoonfuls of Hour, wet with a little of tli 
 milk till smooth, one pint of milk, two euLis luMten witli tli 
 Hour, salt. Stir in the milk, and liake imiiu'diatel y. 
 
II 
 
 NWKET AI'J'LK I'ri)I)I\( 
 
 
 
 '"' l''"t of M-;iM^.,l M.ilk, .)iu..l,,.,lf 
 fc';i-s|)()i)iil'iil of s;ilt, six 
 
 , SIX s\Yv(.-t .-iiij.h-s cut into sii 
 
 i'iiit of Iii(li;m iiii.;il. 
 
 olio 
 
 l>;ik(' not less tliaii tliivc hours. Tl 
 fcllciit ricli jfllv. 
 
 ':'ll I'lccrs, .•111(1 
 
 '' ai.j.lcs will jiffonl 
 
 .■III cv- 
 
 UM'EIlKHli'V IM/i)i)jx 
 
 nvcctcii .■iiiii >t, 
 
 SIK 
 
 of Ixi 
 Hc.-it 
 
 '«'s of l)i-c;i.l cniliililril 
 
 w ;i '|ii;irt of l.liic'licrric 
 
 til 
 
 our or five 
 
 rn's, ;i(M l.its of luitt 
 
 H-, put .-i iMVerof cniiiibsinKl :i I; 
 
 cr 
 
 whites of four 
 
 to <-ruiiil.s, l,iik(. |,:,lf ;,„ I 
 
 rer 
 
 sriioo 
 
 tlily 
 
 and orowii. 
 
 rn-s with half ;i ru). of 
 
 lour, 
 
 SI 
 
 i.i^ar, aiic] j,ut on 
 
 
 
 MU't, 
 
 "»' pound of raisii 
 
 one 
 
 S one jioiiiid of curr.ant- 
 
 l;"""Ioft1our,.i^rht....s, half cup of niol 
 
 lie pouml of 
 
 <•"!» ot milk; flavor witi 
 ami hoil >.i\ houn 
 
 I lUltnU'ir ;,||,] ^.|,,^, 
 
 asses, OIK 
 
 ^"■^; put into a liai;- 
 
 IJAKKI) INDIAN Pri)I)IN( 
 
 Two cups IiKlian meal. 
 
 pour two (|u:irts scaldiny milk 
 
 ""•■'"I'Miolasses, a little salt. When col.l 
 ^•"id milk. IJake in ;i si 
 
 over 
 
 ow oven four or five I 
 
 , pour in one pint of 
 
 lours. 
 
 (OOI'KIJSTOWX ITDDINi 
 
 '^^tii' into one j.int of l»oilinu. uiilk, tl 
 lour and one of corn stardi, ni.ade iiit 
 
 niiik 
 
 >"" ••' small piece of hiitter; heat f, 
 
 iree t'ven tahle-spoous of 
 o a paste with a little 
 
 '■""' ^''''^^'^ s*'p;irate, and when it ] 
 
 air eu'ys, \-olk> 
 
 ('O-M's ; 
 
 just l)ef<.re it is put in to hake n| 
 
 liis cooled a little stir in th 
 
 I'liu of hoiliiig water and I,;ike ab 
 
 P';iee jmddino-disi 
 
 I in a 
 
 auce, 
 
 out onedialf hour. Kat with 
 
 (H'KEN OF ITDDINd 
 
 () 
 
 lie 
 
 tile volks of f 
 
 pint nice bread cruml 
 
 ""s, one quart of milk 
 
 ''Utter the size of 
 
 our eou-s, ,]„, ^.,.,„^,,, j.;,!^^ ^^^^^^^^^ J 
 
 an eo-ir. 1)^]^. \\\^ 
 
 , one ciiji si|Mvi,-, 
 t-'Uion, ;i piece of 
 
 i>read over tlie toi! s! 
 
 ces ot ! 
 
 ;if LJK- 
 
 f u eustard. When baked. 
 
 • -.'.-,., Jvn^ „i ;;i,y Kiii.i, ami cover the 
 
12 
 
 wholo with till' whites of the cgprs, l)oaton into a ^tiff froth with 
 one Clip siii^ar and juice of the lomoii. IJrowii lightly in ovimi. 
 
 COLD HKUHV PUDDIXG. 
 
 Stew o<iual quantities of hiaekberrics, bha-hemes, and rasp- 
 berries, sweetening to tlie taste. Fill a puddiiiix-dish with shoes 
 of iiirlit l)read, spread witli butter, alternatiiiijr each layer with 
 the fruit. Pour over tlie liquid; put a j.late over it, and put 
 away in the ice-chest for dinner. 
 
 POOR MAX'S Pri)I)IX(;. 
 
 Take a cup of rice, put mi in a little water to siiiinier for 
 a sliort time, tlien drain oft' the water and add a (piart of milk. 
 
 Siii;ar, and Havor witli anything; you prefer. JJake slowl for 
 two hours. 
 
 C()TTA(4E PrDDIXG. 
 
 One tca-cuj> of sweet luiik, three cups of flour, one cup of 
 suu-ar, niu- i-sj:, one talije-spoonfu! <.f butter, one tea-spoontul 
 of cream tartar, one-half tea-spoonful of soda. 
 
 EVES Pri)DIX<4. 
 
 Four cl;l;-, six a]i]iles cl)op]ied Hue. one brick loaf 'j.-rated, 
 one cup raisins stoned and cl:o]i]icd, one cu]. of currants, one 
 cup of sui:-ar, -nit and nutn:e-. Serve li.it with sauce. 
 
 COliX Prj)DL\G. 
 
 One 
 
 le dozi'ii corn, scipred and scraped, four eL:'u,-s. three cups 
 milk, two-thirds cup su^ar, <Mie half-cup pounded cracker, a 
 little salt. iJake two hours slowlv. 
 
 COCO AX FT PFDDIXC;. 
 
 ^hn 
 
 ree e^-as, one and one-halt cup> of su^ar, three jiml one- 
 half cups of milk, one grated cocoanut, piece of butter size of 
 an e-Li-, .". little salt. Fine .a deep dish with pastry, pour the 
 mixture in, .and li.ake. 'i'o be eaten cold. 
 
 MAPFBOlJOnilf TAKT^. 
 
 One lemon rind and juice, oir. sour ajijile o-r.ated. one cup 
 suuar, (UK' cup of milk, two I'ULis, ]iour into ]iaste avd bake. 
 
..*-— 1 
 
 13 
 OEHMAX TOAST. 
 
 (Mt u.t,. ..iK-es a lonf of l,akn-\s l.n.a.l, soak tlu.,,, tn, o, 
 Jtt.H-n ,MM,;,tes in a j.int of milk, two ..^s, a;..l a littl.- salt 
 Hy t .c.n in ..jual ,,arts of lanl an.l l.uttcT till thrv an- of • 
 '■ M I'n.un o„ Loth sicl.s. Tins dish is <,„ic.klv i.m.a.v.l fo', 
 a 'K'ssiTT, an.l may he oati-n with iMi.hlinic-sama'*. 
 
 Pl'DDIXG SAUCE. 
 
 ().K. cnp Of sn.,jar, on.-half cuj. of bntter, h.aten to a crean,, 
 tl.cn a.hl the yolk :m.l white of one e..^. beaten separately 
 H;ivor with a little lemon <..• vanilla. Set to eool. 
 
 FOAM SAUCE. 
 
 Seahl one-half en,, n.ilk ; while srahlin:; heat one cnn of 
 .sngar an.l one e- very lioht. then j.onr in milk, fl.avor an.l set 
 over steam of tea kef tie fifteen or twenty niinntes. 
 
 A VEIIY NICE SAUCE. 
 
 Take three e-r-s ; ,,„t the whites an.l volks into se,,arate 
 .listies; ],eat the ynlks ^v^.]\ .„„] ,, • ' 
 
 I'l't i!:t(» them one eni, of white 
 sup.r ; then heat the whites nntil you ean tnrn the ,lish nnshle 
 < own withont the e.Lf.s fallinu- off; then stir the .vhites into 
 the y(.lk.- an.l siiirar, an.l beat until verv ]is,r},t. Flav, 
 k'inon, nutmeg, or vanilla. 
 
 or with 
 
(' A K E 
 
 HIMDK ( AKK. 
 
 T\\>> liip- ><i liiii' '^riifuilati (1 suoiir, tlirc'c-(|ii.irtiis i.t acii|M)t' 
 liiitli • ''i':it tci ;i crfiim. \\'liitc> (if Hvt' i'U'i:s, f\vi> nmi ( nc-liiilf 
 <ii|i>- III li .!ir. niic |i;i->.|)(.(.ii crc.-iiii t:irt;ir, ciic-li.-ilt ciiii of milk, 
 iiiK'-li:ilf tc;i-j>|ioi>ii >.. rtlri. Kl;i\or with iiIiikhkI. 
 
 AI^.MONI) (AKK. 
 
 Oiif fii|. of Mipir, (MK'-li;ilf Clip of KiitttT, oiic-li;ilf vn\i of 
 mil!;, wliiti'>of four i'Lr,ii>, two ;iiiil oiic-li;i!f ciiits of Hour, (mic- 
 
 li'ilf '''n-sj II so(l;i (sc'M't ). one tc;i->|iooii crcMiii t;ii'f;ir. Flavor 
 
 witli Iilaiiclii'il aliiioiids -.licctl aini >|ii-ca<l o\ ci- (op. 
 
 HOT 'i'KA (AKK. 
 
 ricrc of Iniltcr the >i/.v of an ci^t: mcltcil in oiir-lialf (.aip of 
 milk, one cup of Miliar. 1 wo t'^Li-s, one ami oiu'-lialf (•iip> (tffioiii-, 
 
 "lie ti'a-'~] 1 if 111 of cream tartar, onc-lialf a (ca-^poniifnl of soda 
 
 Iciiioii. 
 
 .MI!S. C.S KIMIT (AKK. 
 
 One poiiiitl of Imttcr, one poiiml of Miuar, one pound of 
 tloiir, leu eLii;-, >i\ poiiiid> of fruit (■■) Uis. raisins, :> lbs. cur- 
 rant-), one-half poni'd citron: cinnamon, allspice, mace, niit- 
 me<i-, and /v /■_// little clo\ e- ; one clip molasses. I'ut the spice 
 in w ith the liiitter ami su^ar, and heat fonctlier; then put in 
 the e'j.;:'-. Prepare the fruit on the hread-hoafd, and sift the 
 tluiii' o\('r it, mi\inL; it well in with a knife. Uake Hvf 
 hoiii> in a slow o\eii. 
 
 1).\V'I"()\ (AKK. 
 
 One Clip of Initter, two ciip> of >UL;;ir, ti\e e;.;u'-, half cup of 
 milk, oiu' te;i-spoonfu! ta'eam tartar, half ti'a-spoonfiil sodti,. 
 three and a li.alf cup- tloiir; tla\or with *.'iii!l-i. 
 
 %'^\i\. "X 
 
15 
 
 COOK IKS. 
 T\V4> ciijis of >iii:;ir, (HI,, cui. <>f 1 
 
 I' <<t lilltttT, Cl!'. ('Ill, of 
 
 w.-ifcr, Iwo tf:i-s|.(.(.iifiils of cream tartar, one- of >,h1; 
 
 DolllIILl' 
 
 oil out as sott a> i"^sil 
 
 I, yiimcr. 
 
 ii>lt', 
 
 ■M . r sAK'Air's c*a;.k. 
 
 'I'lirci' ciiio of uliiff ^uirar, one ciii. of I. utter, H 
 
 fup of milk, four .•Mi,> of sifte.l Hour, one fea-s) ,f 
 
 tartar, Iialf tea-spoo, tiil sf.da, on. ami a half eii|.s of 
 
 \v t'tri.'s, one 
 
 Ml cre-i:! 
 
 nut 
 
 hul;- to taste. If xvill Hiake tud I 
 
 eurr.-inr 
 
 oav('>. 
 
 (OCOAM'T CAKK. 
 
 Two (HI,., of siimir, ,,|ie eu|. of l.iitler, one of milk, f, 
 ♦'.-r-TN one-half tea-spoon soda, one ten-s|M,on ot cream 'artai 
 wiiite part of one eocoanut, -•rated, three and one-half 
 
 >ur 
 
 cups 
 
 lour, 
 
 I'OK'K CAIvK, 
 
 One pound pork (diopped Hne, two cup. mo!,i>., ., , „,,. of 
 
 snuar, cup of cold water, one e-y, three pounds raisins, two 
 
 ^'■'|''^'-N" *'i'I- ^'"1.1- use your own jud<rment ahout W,,u\; and 
 
 ^pice to taste. 
 
 CIIANDLKi; CAKK. 
 
 One cup of iMitter, two cups ,,f Mi-'ar, one cup of n,. k. t!uv(> 
 ••tud (.ne-half cups tioiir, five euf-'s, leavin-- out uldt.- ; two 
 for frostinu-, one tea-.spo(ui of en-.-.n, tartar, oiie-h: tea- 
 spoon of soda. Frost with choc(.late frostin-u'. 
 
 15AI{NAI{1) CAKK. 
 
 One cup of hiitt-r, three cups of su--ar, four of tioin, '.ur 
 e,L;u-s, one cup of sour milk, one tea-spoon of .soda, juice iid 
 rind of one lemon. T.ake rather thin with su^-ar over top. 
 
 COIJK C.VKK. 
 
 Take one and one-half cups of tloiir, one cup of su-ar, t\*o 
 •.UiA's, oiu- table-spoonful of melted hntter, one-half cup <." mil: . 
 e tea-spoonful of cream tartar, oue-Iialf tea-sp(.onful of >.■, 
 
 on 
 eratus. 
 
10 
 
 DELICATE ("AKE. 
 
 One ciiii (if li';1tir. two vu]^s of siiL;ar, ?-i.\ i'Lru>. two-tliirds 
 
 ciiii of milk, two ti'a->iiooii> of nvaiii tartar, oiu- of Mxla, four 
 cuiih of flour. Flavoi' with aliiioinl. Ahiioiul frostinir. 
 
 PEAKL CAKE. 
 
 One cuiMif liuttiT, two v\\\<s of suifar. scvrn I'lriis, wliiti's only, 
 one cnii of milk, two eujis of flour, <mr vn]> of corn starch, 
 two tca-r-pooufuls crt'am tartar, one tea-s]ioonful of soila. 
 Flav(U' to taste, very nice with ahnund frostinu'. 
 
 Fi:<>sTi\<; : Four ounces aliuoixls, cho]>iie(l, the white of one 
 ^.M-u-, anil two ounces sugar. 
 
 FUUIT COOKIES. 
 
 Two cu])S of .sugar, two-thirds cup Imtter, one ciiii cho]i]ie(l 
 raisins, one e'jTiX, two tea-s]ioons cream tartar, one of soda, une- 
 half cu|> of water, cloves, cinnamon, and nutmeg, 
 
 Sl'iiAK COOKIES. 
 
 Take one egii', oiu' cu]> of butter, two eujis ai sug.ar, one des- 
 sert-spoonful of hitter almonds, six tahle-spoonfuls of milk, one- 
 half te:i-s](oonfid of soda, one tea-siK)onlul oi cream tartar. 
 Koll and sift sjugar over before baking. 
 
 PHEMir.M (4INGEK SNAPS. 
 
 Take one cup of the best molasses, oiii'dialf cu]i of sug; i", 
 two-thirds of a cup of butter, one *ea-spoonful of alum, two 
 tea-spoonfuls of soda, one-half cup of water, one table-spoonful 
 of ginger. 
 
 iSlJKillTON lUSCriT. 
 
 Threi' cgLi's, three cups sugar, one cup butter, xnv lemon, 
 thuir enough to knead, one-half tea-spoonful soda, one tea- 
 spoonful cream tartar. 
 
 ci{1'm:mets. 
 
 Two egns. two-thirds cup of Imtter. oiu' cup sugar, half tea- 
 spoon of soda, in t.able-s|Kioiiful of milk, one-half cup chojiped 
 iMisins. all kinds of spice. 
 
-tliinls 
 ;i, t'diir 
 
 s (inly, 
 
 staivli, 
 
 soda. 
 
 of OIR- 
 
 1io]i]kmI 
 
 la. uiK'- 
 
 Ik. oiu'- 
 tartar. 
 
 111, two 
 looiiful 
 
 Iciiioii, 
 IK' tca- 
 
 alf toa- 
 liojiju'd 
 
tCil- 
 
It 
 >SILVEI{ CAKE. 
 
 Wl.itos of four c-;vs,onc an.l o.u-l.alf n,,,. of sn^.u-, ,„u.. 
 ton-s,,„on (.1 cTOMHi ta.tar, ovlm. ,me of >o.la. ° 
 
 <i<)U) CAKE. 
 Like almvc wit], addition of o„o ul.olo o-- usi„^• yolk8. 
 
 MKS. LEWIS'S CREAM CAKES. 
 
 of Wt!v V-f^"' ""• "'^'"^ l-i">'^ water an.l on.-half .•„,, 
 
 o, T ' ; '"" '" '^"" ^^"^' '»f «'-""N ^tir l.riskly, remove. 
 
 to,n stove, when .00], a.M tl.roo lio-l.tly-boaton -.^s, stir 
 
 one-halt cnj, ot sugar, one-quarter euj. of Hour, one vL. 
 CHOCOLATE CAKE. 
 
 TwOeu,.sof sugar,o,K.of butter, one of milk, three and a 
 halt ot flour, the yolks <,f five eggs beaten with the wliite. of 
 two one toa-s,,oonful of crean> tartar, one-h.-df tea-.poonful of 
 soda nutmeg. Lix<i : The whites of tliree eggs, two euos of 
 powdered sugar, .^^ table-spoonfuls of choc:^.;e, ,nrJ.^ 
 \aniiia. Jee while hot. 
 
 CHOCOLATE PIE. 
 
 One-half the above quantity baked in round tins. L.side : 
 ne-ha f eup grated c-l.oeolate, two-thirds cup sugar, two-thirds 
 <"P ">'lk, eooked as thiek as eream, cool and add onee«gbeat- 
 vn to a troth and sj.read l,etween. Frost toj,. ' 
 
 SXOW CAKE. 
 
 One rup of white sugar, a pieee of butter size of an e-j. one 
 •■?^K, -ne cup of milk, one tea-spoonful of orean, tartar, om-half 
 t*'.-.-spo,.utul 01 soda, nutmeg, two cups of flour. 
 
 BEinViCK SPOXGE. 
 
 T;d<e six eggs. Heat two minutes. Add three eups of su-^ar, 
 ^Hat tive n.un.tes; two cups of flour, with two tea-snoonfuls .i 
 ^''''"" '^"■''"•' '"''"^ '^^•" "nnut..s;oneeupofwate;-with one 
 
IS 
 
 ti'a-s|M)(iiit'iil (if soil.i, ln'iit OIK- luiiiuti'; two more ctijts of flour, 
 a little salt, lu-at two miiiuti's; one tt'a-si»oont'ul of (.'ssenoc of 
 IriMoii. I Jake in a quick oven twenty imnuti's. 
 
 MAIMJLK CAKK. 
 
 I.KillT. 
 
 Out' cu]! of white sui,'ai', one-half eup of butter, one-half eup 
 milk, whites of three e^'i^s, one tea-sjioonful of ereani tartar, 
 (tue-half tea-s|iooiiful of so<la, two eujts of tlour. 
 
 DAIiK. 
 
 Oiie-lialf eu|» of hrown sutjar, one-<iuarter euj» of butter, one- 
 half cup oi molasses, oiu' (|uarter cu[> of milk, half a nutmei;, 
 one tea-spoon of cinnamon, one-half spoonful of allsjiice, one- 
 half spoonful of soda, one spoonful of cream tartar, two cups 
 of tlour, yolks of three eiiu's. Put toijether layers of light and 
 dark in the pan to bake. 
 
 Fia IT CAKE. 
 
 Four egiis, one cup of butter, two cups of Hugar, one cuj> of 
 inol.isst's, oiie-h;ilf cup sour milk, one tea-sj>oonful soda, one 
 tea-spoonful of all kinds of spice, one j»ound of raisins, one- 
 half pound of curi'ants, oiu'-ipiarter pound of citron, six cups 
 tloui-. 
 
 COFFEK CAlvK. 
 
 One cii|( of coffi'e, one egn', one cup of sugar, one cup of 
 butter, one cup of molasses, one cup of raisins, Hve cups of 
 tlour, one tea-spoonful of salenitus. Spice to taste, 
 
 KKPl'lJIJCAN C'AKK. 
 
 Two egu's, one tea-spoonfid of soda dissolved in half cup of 
 milk, two tea-spoons of cream tartar, one cup of melted butter, 
 one cu|» of brown sugar, two cups of tlour, two pounds of rai- 
 sins ; ciniKimon ai\d imtmeg. 
 
 (TV { AKK. 
 
 One (Mip of liutter, two cups of sugar, three cups of tlour, 
 four egu's, one cup of sweet tnilk, one ti'M-spoonful of soda, and 
 
 two te;i-«i">r.nful-- of cream tarti-r ; salt and H-pice t*) taite. 
 
19 
 Nl'T CAKE. 
 
 One ami oM.-half ou,.s of su^^ar, oM.-h.lf cup of hutt.r on,. 
 an.l one-halt n,,s of rtou.-, .ith one te.-.s,.oonful ere n 
 
 <"H--l.aIf cM.p of n.ilk, one more cup of flour with om Ji 
 
 iMu meats. Lake lu one loaf. 
 
 BLACK CAKK. 
 
 One onp of ,nuh..ses, one eup of su^ar, one cup of hutter 
 H H. eg^s. Beat the^e together, then a.M one cup of nU k i n 
 -'•H-h .. .solve one tea-spoonful of soda, one nutnu. 1 .i, 
 ;-l;:.it cup. ot Hour, ver, little .alt. This nn-kert'^ n;:;! 
 
 MRS. irART's Don^nxrTs. 
 
 0"o cup of hutter, two cup., of su,,.ar, five e^us, one quart of 
 k, one tea-spoonful of soda, two tea-spoonfui; >f erl .^ 
 t.-.r, spu.e to taste ; fry in plenty of hint. 
 
 <^IX<;Kie SXAPS. 
 
 One pint of n.olasses. .,„. te:,-spoonful of soda, one tnhle 
 P--jtulot;,n,.er,apie.eoflHUterthosi.eofan .o"! ; 
 J her and hon; uhen eold add sntHeient Hour^T^ 1;^^ 
 -"■•'^thn.asa u-'Uer, and hake in a .,uiek oven. 
 
 -VPPLK FUVIT CAKK. 
 
 1<.|. tine, add two cups ot n.olas.ses, and cook slowlvone hour- 
 V'"\'"';'' '' • '' ^'-" -'<» -H' cup of su,ar, one • of" 
 
 •M.tte.nnlk, three e,u-.s. yolks .and ,vhites l,eaten sepanUelv 
 -n..poonfu, of soda; s..ason with cinn,unon,ei:v:::^^ 
 
 COCOANTT CAKK. 
 
 One cup of su-rar, one cup of dessicated eoco.nut, two e-v,,-. 
 
 'Mil! 
 
 te'i-vp,„iiiful of soda, t 
 
 '!H'-liait eup ot milk, two cups of tlour 
 
 ^v<> te!i-> 
 
 IMIC 
 
 jK'ontuls ot creun tartar. 
 
20 
 
 r.LrEJJEIMlY CAKK. 
 
 Two cujis (if >\iu;ir, two (■ii|),> ot' sweet milk, llirco C'Uii's, vmv 
 li';i->]i<)(iii of civimi tartai', uiR'-lialf s[)()(iiiful of .so<la, make the 
 hatter as stit^' as e!i]i I'aki' ; two oii)f.s <if berries tlie last tiling'. 
 
 CHESS CAKES. 
 
 Line small tins with ricli |iastrv, droji in tahle-siiooii of 
 fresh or jiresei'ved lierries, mix a iiiee vu\> eake, and fill tlie 
 
 tm^ 
 
 YELLi)W FliOSTIX(4 
 
 Yolks of thi'i'e eu't^s, 
 
 ant otip of Hiigar, tea-s])oou con 
 
 stareh. Sjiread on cake while hot. 
 
 BOILED WHITE FliOSTIXG. 
 
 One pound of white sMi;ar, jxmr nvei" it hoiliiiLT water to dis- 
 solve luinj)s, then take wliites of three ejxgs, l)eat a little, hut 
 not to a stiff frotli, add it to the sugar and water, i)]aee it in a 
 flisli of boiling water, stir all tlie time, wlicn it is thiek 
 tajce it off and beat it till it is thiek enougli to sjiread. 
 
 enou"' 
 
 CHOCOLATE FROSTING. 
 
 Whites of two euLfs, one and one-half cniis of 
 
 tab]e-s])oonfuls o+' elioeolate. 
 
 sugar, SIX 
 
 (i E LATIN E FROSTING. 
 
 Take one tea-spoonful of gelatine (let dissolve in tal)le- 
 spoonful of warm water), two table-spoonfuls of hot water, 
 one-ludf lemon, sugar to thioken (about a j»ound). 
 
 JTMULES. 
 
 Two eu]is of sugar, one cup of butter, one cup of milk, half 
 tea-s|ioonful of soda, four egt>'s, tlour enough to make as stiff as 
 pound cake, one tea-spoon of cream tartar. Drop on buttered 
 
 tiiis. and s]i"ii!'< e witli siii:ar. 
 
uakr tlK- 
 
 riNCY DISHES. 
 
 ■^Iioon of 
 I till the- 
 
 (Oil corn 
 
 SPANISH CUEAM. 
 
 Dissolve ono-l.alf b.,.v of gelatine in one quart of milk, l,eat 
 the yolks of five egors, j)ut on stove and cook as for soft eust- 
 anl, sweeten t<. taste; beat wliiteS of five egos to a stiff froth 
 Mii.l stir in eustar.l very raj.i.lly j„st before it boils. FI:,vor 
 with two tal)le-si)oonfiils lemon ami one of vanilla. Pour into 
 monl.ls. Serve with soft eustar.l. To be made the dav before 
 
 L'r to dis- 
 ittle, but 
 e it in a 
 : enough 
 
 igar, SIX 
 
 n table- 
 it water, 
 
 lilk, half 
 s stiff as 
 )uttered 
 
 CIIAKLOTTP] RrsSH 
 
 One |.int of cream l)eaten stiff, one-half 1, .. 
 solved in one-lialf j.int of m"ilk, the whites of U\ 
 
 stiff', two cujis of 
 
 tox u'elatiiie dis- 
 
 o effi^s beaten 
 
 sugar, two tea-.sj)oonfuls of vanilla. 
 
 DIKKfTIO.VS FOK ITTTIX 
 
 <; IT TOiiKTlIKU 
 
 First beat tl 
 
 le ere 
 
 nil; when stiff' pour in your gelatine, 
 
 and sugar quickly; tlien stir well together. " II,.,. 
 lined with sponge-cake, and pour the mixture in. *K 
 
 e"<!'s. 
 
 ive your dishes 
 
 cream as cool as jiossible while beatiii.--. Tak 
 
 eep your 
 
 half box gi'liitine, Jiisso] 
 
 e the other 
 
 one- 
 
 stand till dissolved; add vaiiiil 
 
 ve 111 water enough to cover it. Let it 
 
 the jellv is cold 
 
 II or a little i 
 
 ■ose-water 
 
 ' S 
 
 Th 
 
 arnisli the top of the creaii 
 
 ^y 
 
 tien 
 
 is recipe ha^ been thoroughlv tried, and if mad 
 
 to the directions, cannot fail of 1 
 
 e acconlini 
 
 ot lieing very nice. 
 
 Sweeten, witl 
 
 milk until it tliickens ; turn th 
 ■with jelli 
 
 FIIENCII CrSTAIH). 
 
 I sugar, one (piart of milk, flavor with ])eac]i, 
 
 eggs to a froth, 
 
 oonfuls ; skim oft' 
 
 'in in the boilinsj 
 
 ])ut it in a flat pan to boil ; l,t.at whites of eight 
 Avhen tlie milk boils, drop on the eggs l)y spo 
 d lay on a dish. IJe.-\t up the V(ilks, stir tin 
 
 is over the whites ; orn 
 
 iiment 
 
22 
 
 ROMAN (liKAM. 
 
 One <iu:(rt milk, oiic-li.'ilf l)ux <;c'l;itiiK', tliiri' one oiiii 
 
 sii<r;ir, salt, layi-r of sliet'<l (ir!!iip;c', layer oi L'l'ated cocoaiiut, 
 ».|piiiikk' siitjar between. 
 
 AITLE H.OAT. 
 
 Six ajijiles stewed in a little hot water, drain and sift ; whites 
 t)l two ejiijs beaten to a stiff froth, two s])oons of su<;ar in tlie 
 ;t]>pie ; beat all toirether. Serve with oustaid, made with 
 yolks. 
 
 SHEliHET. 
 
 One dozen oraj^ires or lenioiiM, ](ress out the juiee, add one 
 <(uart ice water, sweeten very sweet, and freeze. 
 
 ALCATIIHAPTA. 
 
 A hot chocolate drink, with l)its of ice in it. 
 
 I'AHKKH HOUSE iX)MA"X) SOUP. 
 
 Five i^ints of beef licpior, two onions, one carrot, one turniji, 
 one beet ; jiarc the vesjetables, and cut into small }iieces ; boil 
 forty-tive minutes, and strain through a sieve, being careful not 
 to i»ass througli any of the vegetables. Put over the fire, add 
 a two-cjuart can of tomatoes, boil twenty niii.utes, and strain, 
 l^ut one-quarter of a ])ound oi butter (or less if the liquor is 
 rich) into the spider to brown, stir in three table-sjioonfuls of 
 Hour until it makes a ))aste; jtour this into the l)oiling souj», 
 and boil ten minutes; add a ten-spoonful of sugar, and salt to 
 taste. 
 
 LOIJSTEIJ SOUP OR C'lIOWi'. 
 
 Boil some meat as you would for soup; after the sou]» is 
 ilone strain out the meat, add plenty of butter, salt and j)epjier 
 to taste, add the meat of the lobster after chopping, stir well 
 aiul bring the soup tx> a boil ; then udil the force meat balls and 
 boil a few minutes to cook tliem. To make tlie balls, take 
 some of the sou]» meat and chop very tine, some powdered 
 cracker, one egg, and season to taste, make thi'in in balls as 
 soft as yuu can mould them, with a little Hour on the liund. 
 
'2n 
 
 VKAL LOAF. 
 
 Tliroo pouiids of r.iw vt-al, o1i(>]i|K'i1 very Hiir, (>m'-(|ii;irt»'r 
 pound »»f raw salt jiork, two t'ttiis well lK-attii, oiu- tta-iup of 
 ])ow<k'rt'tl crackers, fotir t('a-s)K><mfiils of salt, tlinc tca-spoon- 
 fiils of black j»cj»iK'r, liaU" u tea-spoonful of cloves. Knead all 
 toi^etlier, then ]mt in a bread [lan, jiressint; it hard with the 
 hand, and shape into a loaf. IJake in a drij>i)inii-j»an one and 
 one-half hours, h.istini; as roast meat. 
 
 AUTIFTCIAL OYSTKIJS. 
 
 (trate as n\any ears of <;reen corn as will make one jiint of 
 jiulp ; add one tea-cup of flour, one-half cup of butter, one eg«^, 
 jtepjier and salt to taste, Droj» in spoonfids, and fry in butter. 
 
 BAKED Ml^TTOX CHOPS. 
 
 Dip the steaks first into flour, then in the beaten yolks of 
 two ejjtgs, then in cracker crumbs, i'ut in a baking j»aii, with 
 a small ])iece of butter on each steak, season with pepper, bake 
 about twenty minutes. Take out ste:ik, pour a little water in 
 the }>an, witJi gravy, h't it boil up once, then pour over the 
 steaks in tlie dish and serve hot. 
 
 IIALIJJUT A LA CiiEME. 
 
 Put a layer of boile<l halibut into a dish, take one (piart of 
 milk, soiiie pouii<led crackers, five or six hard-boiled eggs, 
 choj»i»ed, a little salt, j»ep))er and butter, mix all togetlier, and 
 ]>our over the hali.jut. JJake one liotir. 
 
 JELLIED 15EEF. 
 A shank of beef six or eight jtounds, have your butdier crack 
 the bone, (not saw it) in several places, wash well and cut 
 into small jtieces an«l juit in a kettle Avith enough cold water 
 to cover, and let it lieat and ))oil slowly adding hot water if it 
 boils away too fast. When the meat si s from the bones, by 
 wliich time tlie water should be rediiced two-thirds, take it out 
 and Hct both meat and broth away until next day; diop very 
 tine, remove the fat from the broth strain broth into tlie meat 
 and place on the fire, seasoning with salt, pe].por and sage, or 
 
•24 
 
 sweet lUiirjomm ; >t('\v until \ cry dry, >tii'rinii' friM|iu'atly to 
 
 jtri'vcnt scdrchinif. Kiiise ii ii;iii with culil water, |t(>iu' the 
 
 meat into it, set it aside wiitii colli and tirni, slice as needed. 
 Can add mustard it" you clioose. 
 
 rijp:ssEr) ciricKEX. 
 
 IJoil chickens till tender, addinn" salt to season, remove bones 
 juul «kin, boil down the water till only enongli to moisten tlie 
 chickens, pick the larijjer |iieces apart, return to kettle, adding 
 u small piece of butter. Press like corn beef. 
 
 SWEET PEACHES. 
 
 Fifteen pounds peaches, seven and one-half i)Ounds sugar, 
 three pints of vinegar, one table-spoonful of cloves and cinna- 
 mon tieil in a bag. I^et the vinegar come to a boil, then skim 
 it, and put in the peaches and boil till soft then skim them out, 
 ami ])Ut in the spices and boil a few minutes, then ]>ut on 
 2)eaches. 
 
 CHILI SAUCE. 
 
 Thirty five ripe tomatoes cut up, seven onions chopped, 
 seven green peppers chopjied, one cup of .sugar, one cu|t of 
 s.alt, two tabli'-sjioons made mustard, three tea--j>oons of cel- 
 ery seeil. two quarts of \inegar, one-half tea-spoon ground cin- 
 namon, clo\es and .allspice. 
 
 CIIOWCIIOW. 
 
 One peck green tomatoes, one-lialf peck rijie ones, six onions, 
 three heads of c;ilibage, three red ]ie]'ocrs, one (hizen green ones, 
 sprinkle one-half ])int salt over t'lu'i, rmd let them I'emain 
 twenty-four hours, then drain and put in kettle, Avith three 
 pounds l.irown sug.ar, half tea-enp of gr.nted liorse radisli, one 
 table-s))oon of black jtepper, one of ground mustard, celery 
 seed, cover all with vinegar, boil till clear. 
 

 
MISCELLANEOUS. 
 
 C'lIOCnLATK CllKAMS. 
 
 Two <'ui>s (»f siiiTMr, ()iK'-li!ilf cup of 1 lilk, hoil ton iiilimti^. 
 Dissolve two squnn's of chocolato over tliestoiuu of :i tca-kt'ttU'. 
 If boil ill '4 it will took it. Beat mixturo till tool i-nough to 
 work. Afoiild into <lrojn«, cool, and dip into the chocolate. 
 
 KI8SES. 
 
 Beat the AvhitCH of three frcsli e^gsto a stiff froth, then mix 
 with it five spoonfuls of iinest white sugar, and flavor with 
 essence of lemon. Have niady a buttered ]>an, in which lay 
 Avliite ]»aper, and drop them on it with a tea-spoon, and sift 
 'U"ar over them. Bake in a : low oven half an hour. This 
 measure will make a cake-1>asket full. 
 
 COPELAND'S ALMOND TAFFY. 
 
 One ])ound sugar, lialf jiint water, boiled ti> c;iraiiiel height, 
 one ounce blanched almonds addled when candy is done, and an 
 
 ounce of butter. 
 
 BUTTER TAFFY. 
 
 One cup molasses, one cuj) sugar. Remove from lire when 
 done and stir in nearly ojie-half ciip of butter. Flavor with 
 
 vaniUa. 
 
 GLORIOUS YANILLA TAFFY. 
 
 One pound Avhite sugar, one cup cream, one ounce gum 
 arabic, table-s])Oon of vanilla ; boil sugar and cream together, 
 -when half <lone add dissolved gum arabic, when done a«hl 
 
 vanilla. 
 
 CHOCOLATE CARAMEL. 
 
 Two cups of molasses, one cuj> sugar, half cup of milk, a tea- 
 j^poon of butter and a piece an inch square of chocolate. 
 
20 
 
 (OC'OAXl'T CllKAM. 
 
 Two ciiiis siiiiiir, iiol (juitra ciiji of milk, :i imi)! of )iri')iari'«l 
 cocoaniit soakrd in iiiiik, boil iiiiK- iniiintos, take from stovi', 
 put pan in a pan of cold water, ami stir till it ('((iiu's to a rrram, 
 put iti s(pian' <lisli to cool, and cut in scpiarcs. 
 
 SCGAJl CANDV. 
 
 Two cujis white simar. half tea-spoon of cream tartar, a c\ip 
 <old water, tea-spoon of hatter, hoil without stirring. 
 
 C REAM SUGAll CANDV. 
 
 One pound su<:ar, one tumbler of water, boil till stringy. 
 Strain it, cool a little, stirring all the time. Add whites of 
 five eggs, beating all thoroughly together. Fliiv(tr with vunilla. 
 
 ItASl'lJEllUY ACID. 
 
 Dissolve two and une-half ounces tartaric acid, in om^ (piart 
 of cold water, )iour itover six pounds of berries, let it stund 
 twenty-four lionrs, strain it. To eacli pint of li«piid, add one 
 and a half po\inds of white sug.ar. Heat enough to dissolve 
 sugar. Bottle ; keej) in a cool j)lace. 
 
 HASPIJEHRY JELLV. 
 
 Dissolve one-half ounce gehitiiif in half iiii\t of water; add 
 ouf pint of the aci<l. Strain, put in moulds, 
 
 COFFEE .lEJ.LV. 
 
 A (piarter box of gelatine, i>our in a pint of hot and ]>retty 
 strong coftee, two-thirds cup grnnidated s\igar, dissolvi' and 
 strain into moulds. To be eaten with cream. 
 
 ICE CHEAM. 
 
 To one (piart of milk, use three eggs, one tea-spoonful of 
 <(>rn starch, one large cup of sugar, salt and flavor to taste. 
 Cook the milk and sugar together, when b«iiling stir in the eggs 
 and corn starch, an»l remove from the tire inuuediately. 
 Flavor when cool. 
 
! 
 
 
 MIXCE MEAT. 
 
 Good toiidt'i- ItoiltMl iH't'f choitiK'*] tino, snot oiir-thini tlu' 
 ipiantity, cIioiijumI a)»itk's, twico the qiuuitity ot" both )n'vi .iinl 
 siu't ; <^oo(l sweet chU'f to mobiteii, sugar, spiee, salt, aiul fruit 
 to your tustc. 
 
 MINCE MEAT, 
 
 WnilOl'T rlDEU OH IIUANDY. 
 
 Three jtouuds of heef, two jtounds of suet, two pounds of 
 <Mirraiits, two p(»uu<ls of raisins, two dozen of apples jiared and 
 chopped fine, one pint of molasses, and su<;ar to taste. If not 
 sufficiently moist add a little water, flavor with ground cloves, 
 cinnamon, alls]»ice, and niitmeg. Mix all well toj^ethcr, cook 
 o! heat it thoroujrhly. Done in this wry and kept in a cool 
 ]»lace, it will keep for six months. 
 
 CABBAGE SALAD. 
 
 Add to six te:«-spoonfuls of cream three eail'^ well beaten, 
 tliree t:ible-spoons melted butter, two te.i-sj»oons i)epper, same 
 of salt, table-s]>oon mustard, cup vinejjtar, cook together in a 
 ])ail set in kettle of cold water. Pour over a cabbage choi»ped 
 tine, stir thoroughly. 
 
 POTATO SALAD. 
 
 Boil potatoes, cut in }»ieces an inch stjuare. Slice fine, raw 
 onions, one to six jtotatoes; just before serve<l, ]iotir over dress- 
 ing, made of two yolks boiled hard, and mixed witli two tea- 
 8i)oons of mustard, and one of salt ; add very slowly, stirring 
 constantly, nice sweet oil, according to taste, four or six table- 
 spoonfuls ; a<ld half i)int of vinegar, one tea-s)K)on sugar, two of 
 thick cream. Always stir one way in mixingsalad. 
 
 CHICKEN SALAD. 
 
 Boil one i)air of tender chickens one hour; cut in small 
 ]»ieces, but not chop, as much celery and the white tender )»art 
 of a cab1)age, as you have meat. C!ioj> cabbage. Six hard 
 boiled eggs, choj* whites, mash the yolks, to a pidp, with two 
 table-sKoonfuls of made mustard, one i 
 
 Hj) 
 
 half of red pepper. Scald one coffee cup of best vinegar, with 
 
•2S 
 
 wlucli ^rif 'j:r;iiiiiaUv on 
 
 )i tluHH' raw cji'i'S 
 
 (■ tcri-cii]) of Imttcr !1!m1 tlir licati'ii yolks 
 WIr'h thick take at once from tiro and 
 
 coo 
 tipoon 
 
 I, and Ktir with the other iug 
 
 ri'dieiits, a(hlini>; four tuble- 
 
 fuls of 'food olive oil; uu\ with tlie meat several iiours 
 
 d h 
 
 l»efore servititr. 
 
 SALAD 1)1 JESSING 
 
 ("lit an onlinary liead (A lettuee small; two tahle-spooiis of 
 two of I'veam. one tea-spoon of mustard, one of sugar, 
 
 vineixar 
 
 litth 
 
 dt. 
 
 Voi 
 
 k of one esa;; heat all togetlier ; pour over 
 
 lettuee 
 
 BltKAD SAUCE. 
 
 One-half loaf of baker's bread, eruinbled, one (piart of milk, 
 cloves, one raw onion, very little red ].eii].er, small ])iece 
 lok ten minutes; remove the onion l^'foi-e sending 
 
 four 
 
 ,f butt 
 
 cr 
 
 to tal 
 
 lie. 
 
 OHIO HOT SLAW. 
 
 o one fjuart <> 
 
 tineh' slieed 
 
 oi' elio)) ■(■ 
 
 eabbaii'e 
 
 .hi 
 
 ](int of w.ater, and cook till done through, or thor.uighly asy.m 
 ]»refer. Drain oft' .all the water, and poiir over the cabbage the 
 follow inuinixture. well stirred: One-half cup i 
 
 nil 
 
 ha 
 
 (■nil 
 
 \ ineujir. scant table-spoonfid of sugar, butter >i/.e small egg, 
 two egg.^ pe])per and salt to taste. Thoroughly srir all to- 
 gether, lotting it boil for ;i mouuuit or two. It is ecpially goo<l 
 eati'ii hot or cold. 
 
LADIES' GOSSAMER CLOAKS, 
 
 Mu>T AriM;nvi;i sTVi.r.s. 
 
 Eubber Doqi Ma.t5,^ Kjiitting Pins;,, 
 
 Rul m led. and Crib Sheeting, 
 
 PIVNO COVEES, rJ-r.-DER TOYS. CEoTllES WmN^ElJS. liUB- 
 BEl! BOOTS .t SHOES. lU^BBEi: GOODS OF ALL KINDS. 
 
 ESTE"^, J^LL"W^OOID ^ CO., 
 
 Prince William Street. 
 
 "London fioBSE, RETiiii, 
 
 The largest Retail Stock of 
 
 DRY eOODS 
 
 in tlio city. Novelties arri..iii<r I'V ovory mail stoanuT. 
 f^Good value guaranteed in every departmeiit.. 
 
 Market Spare, and Cor. Unioii k Ctarlotle Sis., 
 
 ST. croHCisr, isr. b. ^ 
 
 Market Square, St. John, N. B. 
 
 IMl'ORTKH or 
 
 Watel.es, Clocks, Jewelry, Cutlery, aivl (General Fnnev 
 (^o His. Silver an<l Klertm Vlate-l Ware, et.;., ete (,ol.l and 
 Silver JeNvelrvin w.rwariefy u>auufartur,Ml ,.„ tlw premise 
 by .xperienced workmen. Special Htteutwrn given to the 
 repairiuu and regulatiu.u- of Watrlies and ( lorks. 
 
 pi<^u4ARn THOMPSON. 
 
^s 
 
 HIi:]SrEY E. SMITH, 
 
 AND NEWSDEALER. 
 
 ('i>n»tantly 1)11 haixl nil tlin lutcHt KngliMli and Aiuericiiii Muga/.inoH and 
 Mcwsimpers, Kouks, Stjitlonory and Fanny (iooiU In Krc-'it varloty. 
 
 22 3Ci:tTCr ST^REEI", (Corner CanU'r)mry)v 
 
 CexxxaaQ,«rcl«.l SIocIk, St. ToSaja., ST. B. 
 
 IMPORTANT ! READ THIS I 
 
 O. E. BUB.1MHAM & OO'S 
 
 83 and 85 CHARLOTTE STREET, 
 
 Is the i)Iaoe to buy 
 
 jy I'leasc i-all and oxaniliio onr stoi-U and jirU'ts. It will jHiy yon to do so 
 
 8:t and S/i Charlotte, 3 Doitrn South of King St. 
 
 \) 
 
 Bfi 
 
 SHARP & CO 
 
 AXl) GKXKKAL IMrOUTJ^RS OF 
 
 >^tiiple aiid I^^iincy 'Dry G^ood^. 
 
 •>0, COHyElt KINO AXl) VAXTEJtBUHr STS., 
 
 ^t. John, IV. II. 
 
 Also, (icncral AKcnl loi- 
 
 Frost's Shoulder Braes, Extra Long or Abdominal Corsets. 
 
 .^ !l khi'.'H "1 Skill '.yi\'\ th.'sf -Si!"!''*! t'T**, Sh'm.!"!'**' U'lM'^"*; ''t'*. 
 
I- 
 
 HOLIDAY PRESENTS 
 
 A I.AUCK AM) ItKAfTIlML ASSOllTMKNT OK 
 
 DESKS, WOIJK HOXKS, DHK^^I^T;.^''^^.?^; vt. 
 PHOTO. ALlirMS, AX'TO. ALBrM>, S( HAP 
 ALBUMS, (401J) PKNS AND PENCILS (in 
 La.lies' an.l Gents, sizes.) BOOKS, BOOKS, ALL 
 STYLES, ALL KINDS. 
 
 Colonial Bookstore,jOor. Kmgjjad^main Sts. 
 
 IMl'OKTEK OF 
 
 DIJV GOODS, MILLINERY, FANCY GOODS, 
 TKIMMINGS, FIIJST CliOICK JOSEPHINE 
 KID (iLOVES, GENTS' FriiNTSHING 
 (U)ODS, LADIES' UNDEKWEAP. 
 
 King street, 
 
 St. John, N. B. 
 
 W. H- HAY WARD, 
 
 AVHOLKSALK AM) UETAIL DKALKR AXl) IMVOUrKU IN 
 
 GIITNV (iLASS AND EATHENWAPE, MILK 
 PANS, CHOCKS, .ir(;S,AND FLOAYEli POTS, 
 LAMPS, CIIIMMEYS,Xm. ASSOHTED CRATES 
 AL\YAYS IN STOCK. 
 
 OI'KICK AND WAKKKOOMS : 
 
 (CoUNKK C4KUMAIX.) 
 
 st. jo hn. n. b. 
 
 "~Tljst^"opened in 
 
 A CHOICE STOCK OF 
 
 ON HAND. 
 
 F.S. SKINNER. 
 
li t 
 
 iF'EHiXjO'VT'S' 
 
 COMPOUND SYRUP 
 
 OF 
 
 HYPOPHOSPHirES. 
 
 Aiii(iiin>t till- tlist';i.st's ovfiToiiie by the U'sc ut' tliis ruim-dy 
 nvv tlio t'ollowini^ : 
 
 Chronic Constipation, Chronic Bronchitis, Chronic Laryngitis, 
 Chronic Dyspepsia, CONSUMPTION, Melancholy, 
 Asthma, Chronic Diarrhea, Nervous Debility. 
 
 Of 
 
 sDiiiies. 
 
 Tlio power of arrostiiii: disciises disjdayc'd by tliis ]>repara- 
 tioTi is lumorably ackno\vI(.Mlgc<l by tlio iiu'dicnrfaoulty in every 
 section Avhore it lias been introduced, and tlie large sale is the 
 l)est miaratitee of the estimation in whieh it is liehl by the 
 pul)lic. 
 
 Tliis Kyrup will cure Pulmonary Consumption in tlie first 
 and second stages, will give great relief and prol<»ng life in the 
 third. It will cure Asthma, Bronchitis, Laryngitis and Coughs. 
 It will cure all diseases originating from want of Muscular 
 Action and Nervous Force. 
 
 I lisivo lu) licHitiition In stiitliij,' It ranks forcniDst uinon;; rt'iiu'dion ns<'(nii 
 tliosc (Itsi'iisi's. Z. H. KAULK, M.lJ.. St. Jolm. N. li. 
 
 I s1iiJiit;ly ncoiniiuMul Fi'Howh' H.viM)pl.<)s]ihitt-s tu iill who sulI'iT in aiiv 
 way fnini discasi-s or w«'ukn(.'Hs of tlic lilies, bronclilal IuIk'K. or Inmi jicncral 
 <ltlilllty. .f, H, W. SCOTT, M.l»., (iagftowii, X. K. 
 
 KfUiiws" HyiKiiiliosnliitcs ai-1f(l with rxiictlitlon ami entire sallst'aetion in 
 a case of a)ili<)nia, wiiieli falleil to yield 1o rej,'nlar treatment. 
 
 S. .I.VCOnS, .M.l)., LnncnlMirji. X. S. 
 Xo hesitation in reeoniniending FeUows' HviuiiihosidUtes for tjenerai debil- 
 ity, or any dis.ases of tlie luntrs. ' H. (i. .\I)I)V, M.I>. 
 
 In restoring: persons sufferint; frotii diiitlierotie prostration ami eon^hs fol- 
 lowing typhoid fever, I'ellows' Hvpophosjildtes Is the best renu'dv I everxised. 
 
 i:i»WIX ( I.AV, .M.l)., fuVwash, X. S. 
 
 Do not be deceived by remedies bearhig a similar name, no 
 other preparation is substitute for this under jiiauy circuni- 
 stnuces. 
 
 Lookout for the name ;ind atldress, ,T. I. FKLLOWS, .St. 
 Jolm, N. i>., on the yellow wrapjier in water-mark, which is 
 seen by holding tlie pa]K'r before the light. 
 
 I'rice Sil.TtO jier bostle, si.\. f(>r sf^T. ')(.». 
 
 Sold bv all drufruisi.*. 
 
 

 PRICE 
 
 $3.00. 
 
 FOR 
 
 SALE 
 
 BY 
 
 T. McAVITY & SONS, 
 
 i:i lit nil tStrct'f, St. John, \. I'. 
 
 Nickel & Electro Plating Works, 
 
 .M.\... i'A(Tri!i:Ks or 
 
 TE.i:M::Kd:i3src3-s. 
 
 ^S 
 
 K\i'ry <li'srriiil jdii ol 
 
 Nickel &, Electro Silver Plated Ware Re-plated. 
 THOS. STEWART & CO., 
 
 AV>. 7 IVatvr Street, St. John, A'. Jt, 
 
Hi^nsrzisra-Ton^'s 
 
 (Ouiuiuc ri(1\incaud ilvou. 
 
 '■"III' loflir (■!;. . '.■.■<:: (.Ill i;,ii k ,il|i| llic ■ . - 'I I 
 
 :mii1 I.I.H.tl iii.ikiiiu pviiii.'i i:.- Mi hull Willi tin' liiiol Nlicnv \\ inc. inni 
 U liii;lily ifi .iiiiiiiiiiiiiil ill ;ill iil'.rhiil iniiiiitiuii-; of tlir >y.>tfiii ; .-.in- 
 \ i|r-ri-ii -f I ruin tc\i'i >. Ill- ;iny ilHT\;iliiiL; (lisc;iM': Ciiiiumi Di-i, \-i ^. 
 "i'li I'uni.MN, ;iiiii ill Ai.i Ca-i:- (.|- \\i;akM'>». Ir«>iii uliatcvii 
 ' 'i' :ii i-.ii:. I I ^11,1 \.. I II i.\ MM I 'I.I, A..N.-4 «H' I )l(. I,- l |i >\. .ilnl 
 
 [ -"fomotes AssimilntKvn of the F(K)fl, 
 
 nil i;i-.m 
 
 IncreasiJig- tlae ^(^ppotii e ! 
 lE^elieTT-ing- i::'3rspepsia ! 
 
 IrLd.is"esticii and. "^TlTeal^ness ! 
 IDepressicn cf tlxe Stcmacli.! 
 
 IT SUPPLIES VITALITY TO THE BLOOD, 
 
 Strcutrlli Jinil acfivit\ lullic iniinl :iiii| l.uily. ;iiiil i.s l>ciiiti,i;il in :,]] 
 Iruiilili'N :nisiii'4 fiuiii |iii]miiv I'.luuil. ur m I'.uw iiud I irliililiitnl >,i.iic 
 u| I 111' s\ siciii. 
 
 iNI'KI.l.ruKM l: mill I , liiJ I'litM l—i SllillT, 
 
 S.UN I .lulls. \. 11. .h I \ j:i| 11, l'-^ 
 Mis-i:~. ll\M\i:r,iN lii.'nrin.K.s: 
 
 I,, nil, ,„, 11. riiii'i' VI .ir.-^ :i^() r \v;w '^uiim to Willi' M.ii Imw niiirli i.riii' 
 lit I ii'.ijv. il iruiM t.ikiiiy UM> luililis i.| \.Hir <>1 IMM: WINK .\Mi IIIIIN. 
 liiiim I III 11 Vi'i-y «<-.iU niiil l.iw, will, 11,1 i|;|.,'li|i- lui- .in\ ,,ii|| i,( tnii.l. .'ill it .'i 
 -• M'lr .-illiii-U of i;i'ysi|i.'lM-i ill my lii-.rl. .\i;.iiii. alliT I'lii- tin'. I ".is lii:iils 
 ipnl.' •i.iiii'. .-11111 w.i., rr.,!r,|-,.,| 1,1 ,ir,.ii-ili and ;ii-ti\ils li\ laUiii^ i «■> Iml ll.-^ 
 Mini.-, ami 1.1,1 Ma\ I hail I.I I,:. • ' ii'iniii sc Id the ( Jl IN INK W IM. .\M > IKiiN 
 .'main nil li llir -,:iin.' l.,'ii,Miria .•siilt~. 
 
 Wliili- I U.1-- laLiii'.; II at la^i. a |m'i'>*ii|i I'ami' in w Im ha, I Irli Iiit -.iiiialinu 
 I'l '4. I into Ihr lli.Hpilal.l.riim ^.. u,-:ik sli,' mill. I ii,.i wurk. I sahl. I will -i.'ii.l 
 \..ii t,. a |i|:ii-c wlH'ir \i,ii uill Li.'l -ii'M-ii il.iUar.-^ .'i muiilli; l.-ikf Iwu l.ollh's ul 
 II AMNU ION< i^riMNK W l\l. ,\ M ) ||!(i\ uilh Sou. ami il \oii ar. iml al.li- 
 I I larii llir -^.'M-ii ilollavs I \\ ill pav v.'U T n f li.' itn'iiiriiir. .\l' Ihr .'ml ol lli.' 
 iii.iiilh she ua> i|iiii.' xm.ui, ami is >iill lilliii'.i thi- vitiialiiiii. I sni.l \.m I h, -,■ 
 li'U 11 Ill's lor 11 II' 1.1 -11. 11 1 III soij.'iy it \oii iioiilili- I.. |iuli|isli it . as "lli.'i'i' .■iic 
 so iii.iliv sh'U :il pi.-iiil. II \\,,|ili| mi-all\ h.-lii'lil |i.'i soils all. '1- .sr'.-/,»i(.vs r./ 
 /'(/i/i/Zi. )•../, .-iinl wonl.l n,,,^| i-.-rlaiiil \ jir.'V.'iit -.ickmss hv si rcii'ji lii'iiiiiLT ainl 
 hJliliHliK' nil ll.i- Hy.shiii 
 
 Voin-s \i'i> inih, .lANK .\. I,i;i';. 
 
 Price, 50c. Per Bottle. Six Bottles for $2.50.