-f- ^ 1&yU ■ ■ Coyvf oti^^vT li. <_ >§& To Helb Tou Finance Tour Home VERY bride starts her new life with many cherished plans for the future. You have now to consider ways and means of making your dreams come true. Start your housekeeping experience with a care' fully laid plan of finance. It will be easier and more interesting if you use our Family Budget Book. It contains not only plans of expenditure to fit varying in- comes but provides a complete year’s record. Any Manager of this Bank will be glad to give yon a copy upon request The Royal Bank of Canada Over 50 Branches in Montreal and District gfarides fftoofe OGILVY'S AND MONTRtAL GR€W UP TOGCTHCR li SERVED YOUR MOTHER' S MOTHER AND WE SERVE YOU TODAY ST. CATHERINE ST. WEST AT MOUNTAIN STREET JAS. A. OGILVVS LIMITED MONTREAL guide FOR THE PURCHASE OE Fine and Artistic China Royal Crown Derby * " The China to Collect ” "LIKE STERLING" Royal Worcester Porcelain Dessert and Service Plates ♦ Coalport “Kingswate” Ivory Dinner-ware "THE CANTON" ♦♦♦ Royal Cauldon Ivory-Body EARTHENWARE Limoges Fine China Service Plate and Dinnerware SEVRES BLUE AND GOLD Q A cordial invitation is extended to ^ y visit our showrooms, to inspect the £ p oldest China House in America and a G one of the largest displays in the world. <•) CASSIDY’S LIMITED 51 St. Paul St. West - - Montreal (Five minutes walk from the Church of Notre-Dame) PUBLISHING COMPANY OF CANADA, LIMITED Publishers of Household Books for Brides 610 Shaughnessy Building 407 McGill Street Montreal Copyright 1932 by Geo. A. Brandow Foreign Copyrights All Ri<: 'its Reserved Publication whole or in part of the contents of this book prohibited by the terms of the above copyrights. i£i III |i & i hnifK... prides V*JI| nMm SUMMARY OF OOMTEM6TS Si / !!;;, M ;vj; Cook Book of Tested Recipes The Art of Carving Dinners and Luncheons The Art of Entertaining Special Household Hints Packing, Moving and Storing Selection of Home Equipment Selection and Care of Linens Selection and Care of Rugs The Art of Interior Decorating Budgeting the Family Income The Marriage Laws of Quebec The Art of Home Sewing The Science of Graphology The Art of Social Correspondence Care of the Canary Bridge and How to Play it Mystic Art of Tea Cup Reading Poisons and their Antidotes First Aid to the Injured Care of the Eyes, Teeth and Hair Health and Beauty Hints What an Expectant Mother Should Know The Care of the Baby Directory of Recommended Firms IS 0&rides An Introduction Yesterday she was a carefree girl. Today dawns and finds her a bride, standing tremulous and shy-eyed on the threshold of an entirely new existence. As a mistress of*a Man’s heart and home, she now has a thousand new duties, a thousand j new responsibilities. Much is ex- pected from her from the very beginning. She, alone of all people, cannot wait to learn from experience. Her problems are of the present, and they must be solved in the present, if married life is to bring her and her hus- band the full share of love, health, happiness and success to which they are rightfully entitled. But how is she, in the veriest twinkling of an eye, to make up for her lack of experience ? Where, in the space of an hour, or a day, is she to obtain the wide and varied knowledge she needs in her new life ? The answer to both vital questions is “ The Bride’s Book. ” A book was never more appropriately named, for within its pages the Bride will find answers to every one of her problems, both the trifling and the important ones. Such a mine of information, especially adapted to fit the needs of the modern-day Bride, has never before been gathered within the covers of one book. Every bit of information is authoritative and may be depended upon implicitly. Experts have written the more im- portant articles, and reliable sources have been consulted in the compilation of all the other pages. The summary of the articles contained in this book, that appears on the preceding page, indicates quite clearly that no phase of the Bride’s activities and concerns has been overlooked. Over one hundred pages are devoted to the food problem; many deal with the question of health; others with entertainment and general information that the Bride should have at her finger tips, to enable her to be a success as wife and hostess in her new home. The Directory of Manufacturers and other business concerns is a noteworthy feature of this book, which will prove invaluable to the Bride. Usually it is only after years of painful and costly experimenting that the Bride learns what to buy and where to trade to the best advant- age. All waste of time and money is now saved her. She can entrust her patronage to any of the firms listed here, in full confidence. The Directory should prove a complete and worthy guide, and if she studies it care- fully, the Bride will find firms capable of looking after her needs, no matter what they are. i 3 _7 i(T^P FOREWORD TO THE BRIDE This beautiful and exceedingly useful book is a gift to you, on the occasion of your marriage, from the manu- facturers and other business concerns whose announce- ments appear within its covers. These reputable and well-established firms present the book to you in a most friendly spirit, together with their congratulations, and they cordially unite with your other friends in the sincere hope that the great happiness which fills your heart during these first rose-tinted days of married life will endure throughout all the years to come. No trouble or expense has been spared in making this gift a most worthy one. With this book you will also receive the “ Bride's Shower ", an assortment of high quality products, each of which is an undisputed leader in its line. These pro- ducts come like-wise as gifts, offered to you in the same friendly way that the book is offered. The manufacturers of these products present them in the belief that they can do you no higher service than to acquaint you with the virtues of their products at this time, when the prob- lems of cuisine, house keeping, furnishing, health, etc., are new and-s trange to you. We, the publishers, take pleasure in assuring you that you will make no mistake in bestowing your patron- age on the firms who present this book to you. Their names are your guarantee that in dealing with them you will receive the utmost in value, most courteous service and strict attention to vour needs. 0! Ijgli i£?i : |!«|i \\s P’ ,\kji 51! 4 glim ^(Cy/ze f^rides SSoo/f^) TO THE HUSBAND Do you know you've asked for the greatest gift Ever given by the Hand Above — A woman s heart and a woman s life And a woman s wonderful love ? Do you k noW you ve asked for all of these As a child might ask for a toy — Demanding what thousands have died to win With the reckless dash of a boy ? You also have written my lessons out , Manlike you have questioned me; Now stand at the bar of a woman s soul Whilst I do question thee. You require your home shall be spotless , That your meals be ready for you; I ask that you always be fair to me, That your love be tender and true. As sweetheart, mother, and helpmate, too, I must please you in everything; Is it too much when I ask For a lover, a pal, and a king ? A ki n 8 for thet beautiful realm called home, A man I am proud to call mine; A lover, a father, and a husband true. Until the end of time. I am young and fair, but the roses will fade From my soft, young cheeks some day; Will you love me when the autumn leaves fall As you did in the bloom of May ? Is your love an ocean so deep and wide That I may trust my all on its tide ? For a loving woman finds Heaven or Hell On the day she becomes a bride. — G. A. B. Do not make your marriage-day the last occasion on which you and your husband enter a church together. Every Sunday, make arrangements to go to church with him. You rejoice in your absolute possession of him. He is grateful for the beauty and romance you bring into^his life. Together, go each other. to church and thank God for giving you You were raised to believe in a certain creed. You were taught that attendance at church is one of the most necessary duties. Go to church on Sundays with your husband, and do not make the marriage that means so much to both tear you away fromifjthe old, cherished, familiar things. Go to church when you are joyful and happy. You will return afterwards feeling even better. Go to church when things go wrong. When dark clouds gather about you. In close communion with God, you will receive strength in abundance, and your worries will pass as if by magic. Every Sunday, make arrangements to go to church with him. You rejoice in your absolute possession of him. He is grateful for the beauty and romance you bring into his life. amuse an d were united in. {y> °f- un at according to tt te laws o/l Witnesses CO.. i d enti/-ffitd m S^ 4 amand\'\, ^%d:. 4 r famous Stones 1 Nddontde S/jtanE; 'd^/im I Jfimuarif Carnot (diAtmiee dedixtara jdmctduAt dmcerdit ^d/ayrfdi fddwdifrm/’ 'Mdldamy jd/vrid ddUa/mcmd drmocmce dtate/ S'-meradd ddane du/ne/ sdseavd dluAeA yhtdnn diteal edeujaad !deo*da>i / ipe do?i/%aaa'utetupY/// a prides ff] Menu for a Formal Dinner E it i «• 7 /j 1 FIRST COURSE Oysters or Clams in Shells Brown Bread Sandwiches SECOND COURSE Consomme Croutons THIRD COURSE Broiled Trout Cucumbers Maitre D’Hotel Butter FOURTH COURSE Croquettes or Sweetbreads FIFTH COURSE Saddle of Mutton Currant Jelly Peas in Fontage Cups SIXTH COURSE Punch SEVENTH COURSE Broiled Quail and Chestnut Puree EIGHTH COURSE Bombe Glace Sponge Cake NINTH COURSE Fruit and Bonbons TENTH COURSE Coffee Potatoes Tomato Salad WHEN AND HOW TO SERVE WINES Sauterne, slightly cold, with oysters. Sherry, slightly cold, with soup. Rhine Wine, not very cold, with fish. Claret, slightly cold, with entrees, Champagne, very cold, with poultry and meat. Burgundy and Champagne, with salads. Burgundy a little warm, with game. Port Wine or Madeira, temperature of wine cellar, with desserts. Cordials and Brandies, with coffee. rS'i ^ FP uj i r ©H S3 Jhe pride's <%}ook m r*1 g ,77! huJ HOW TO MAKE AND SERVE COCKTAILS The inventor of cocktails is as lost in history as the man who invented golf, but blessings upon his head, whoever he was, for his genius enables the modern Bride to prefix a mellowing touch to her most perfect meals. All she needs are the proper ingredients, a knowledge of the art of mixing and serving ; and if the old saying is true that “the road to a man’s heart is through his — ” then the Bride can be certain and sure that her husband’s heart is forever hers. There are ordinary occasions and extra-special occasions, and the Bride should adapt her cocktails to suit. When the best is demanded, she will find the following cocktails meet the most exacting requirements. Silver Fizz 1 white of egg 1 wineglass Burnett’s White Satin 4 dashes lemon juice Gin 1 heaping tablespoon sugar Shaved ice Fill the shaker three-quarters-full of ice. Pour in sugar and white of egg’, add lemon juice and gin, and shake well. Strain into tall glass, fill with seltzer water, and serve. Martini 3 dashes Angostura Bitters wineglass French Vermouth 6 dashes Orange Bitters # Shaved ice y 2 wineglass Burnett’s White Satin Gin Fill the shaker half-full of ice. Add the bitters, gin and vermouth, stir well, strain into cocktail glass, and serve. White Satin Cocktail Y A Wineglass Burnett’s White Satin 1 teaspoon powdered sugar Gin 1 white of egg 1 Teaspoon orange or lemon juice Cracked ice Dampen a small plate with lemon juice, and dip rim of glass in the lemon juice, and then in sugar. Cut a V-shaped piece of orange, impale on tooth- pick, and place in glass. Fill the shaker half-full of ice, add sugar, white of egg, orange or lemon juice, and gin. Shake well, strain, pour into glass, and serve. John Collins 1 teaspoon powdered sugar 1 bottle plain soda Juice of one lemon Cracked ice 1 wineglass Vicker’s Gin Fill a large glass three-quarters-full of cracked ice, add sugar, lemon juice, and gin. Pour in soda water, stir brisky, and serve. Bronx Cocktail y A wineglass Vicker’s Gin Va wineglass Italian Vermouth J4 wineglass French Vermouth Cracked ice 1 slice orange Fill the shaker half-full of cracked ice, add the two Vermouths and slice of orange. Add gin, shake well, and serve in cocktail glass. a 1 8 i | 1 HAPPY DAYS / 'ZChe'3w&t dinner It's a happy young hostess .... and a wise one . . . who assures the success of her first dinner party from the start, by serving cocktails made from Sir Robert Burnett's White Satin Gin. No other gin quite expresses the dis* crimination and good taste of the hostess as White Satin — its exquisite flavor and fragrant bouquet are quite exclusive and distinctly superior. White Sdtm Gin comes in a crystal' clear ribbed bottle and is easily dis' tinguished by a label woven from real White Satin. ^urnett's WHITE SATIN Qiib THE ARISTOCRAT OF ALL GINS ■lilt In MARRIAGE m : 7 : HOW TO MAKE AND SERVE COCKTAILS Good whisky is — good whisky, and an indispensable asset in modern entertaining. Mention of it always suggests whisky-and-soda, but the up-to-date Bride remembers that it can also be the basis of other delightful mixtures. The whisky recommended in the following recipes is of exceptional quality, so smooth and so mellow, that it blends to perfection with the other ingredients. Whisky Sour 4 dashes gum syrup 1 wineglass Huntly Blend Whisky 4 dashes lemon juice Shaved ice Pill the shaker two-thirds full of ice, add gum syrpp and lemon juice, and pour in whisky. Shake well, strain into glass, dress with desired fruit, and serve. Royal Fizz 1 heaping teaspoon fruit sugar 1 wineglass Kuntly Blend Whisky 5 dashes lemon juice 1 egg 2 dashes lime juice Shaved ice Fill large tumbler two-thirds-full of rice, add sugar, lemon juice, orange juice, egg and whisky. Stir well, strain into fizz glass, fill with Apollinaris or seltzer water, and serve. Whisky and Mint 2 sprigs of mint . ^ teaspoon sugar 1 wineglass Huntly Blend Whisky Clacked ice Pill glass two-thirds-full of cracked ice, drop in sprigs of mint, and add sugar and whisky. Stir well, and serve. Other Cocktails Variations in whiskies is as desirable as variations in anything else, and it is with this in mind that the following mixtures are suggested : Whisky Cobbler \]/ 2 wineglasses Peter Dawson Whisky 2 teaspoons pineapple syrup 1 y 2 teaspoons powdered sugar Shaved ice Pour whisky, sugar and pineapple svrup into a large glass. Add shaved ice until glass is full, stir well, dress with desired fruit, and serve with straws. Hot Scotch Toddy 1 teaspoon sugar Lemon peel Hot water Nutmeg 1 wineglass Peter Dawson WhisKy Pour glass two-thirds-full of hot water, add sugar and whisky, and twist piece of lemon peel on top. Sprinkle with nutmeg, and serve. Mamie Taylor 1 lump of ice 1 wineglass Peter Dawson Whisky 1 preserved cherry Ginger ale Drop lump of ice into tall thin glass. Add cherry and whisky, fill glass with ginger ale, and serve with spoon. rvn\ m 1 19 i La To master the art of carving, one must thoroughly understand the anatomy of the meat or fish that is to be carved. One of the first essentials after this is a sharp knife, for all the knowledge in the world will be of no avail if the cutting edge tears and pulls the flesh. Other essentials are a large platter and plenty of room for the arms. p. &h The carving of fish is extremely simple if a few basic principles are observed. First run the knife down the whole length of the back fin, then cut from the back fin to the middle of the fish. The flesh may now be easily separated from the bone. When one side of the fish has been thus served, turn the fish over, and carve the other side in exactly the same way. The centre of the fish is considered the choicest part, as it is the fattest. The flesh around the head is decidedly gelatinous. Medium-sized fish, like mackerel, salmon trout, etc., are cut directly through the backbone, thus giving a piece of flesh on either side of the backbone for each serving. Beef A long, broad-bladed knife is required for the proper carving of roast beef. Always be sure to cut across the grain of the meat; never, on any account, carve with the grain. That particular joint of beef known as Porterhouse Roast or Sirloin Roast, consists of the sirloin, the tenderloin and the flank. The flank is tough, and if roasted together with the sirloin and tenderloin, is generally made use of for some side dish, such as croquettes, or hashed meat on toast. It is very seldom even carved at the table. The tenderloin and sirloin, it is emphasized again, must be carved against the grain. Cut thin slices parallel with the vertebrae, then cut close to the backbone. In this manner, the slices are easily separated. Rib Roasts are best carved in exactly the same way as the sirloin. Rolled Ribs and Round Roast of Beef are carved best in thin slices, the thinner the better, each slice being round in shape and containing considerable fat streaked through the lean. Beef Steaks are also best carved across the grain. In carving Sirloin Steaks, cut slices at right angles to the vertebrae in both the tenderloin and sirloin, then separate. Leg of Mutton Many of the most expert carvers consider that a Leg of Mutton is the most difficult cut of meat to carve properly. If the hip bone is removed, the carving of this joint is comparatively simple, but unfortunately for the carver of ordinary skill, it is usually left in. First place the leg on a good-sized platter, with the skin side next to the platter. Carve from the hip bone across the leg. These slices, thus obtained, will be the largest, since they come from that part of the leg which has the most meat on it. The portions near the knuckle can be carved in the same way. These will be found to be better done than the thicker slices. If desired, chops may be cut from the upper part of the leg. Fore Quarter of Mutton Remove the fore leg and the shoulder, and then proceed to separate the rib chops. Every part of the fore quarter is sweet and tender except the neck, and this should only be used for stewing. In carving the shoulder, it is best for the carver to see and study the meat before it has been cooked. When shopping remember the good firms who made possible the gift of youi book. Ei ^ric/es The Bride Must of Necessity do a deal of entertaining the first year of her mar- ried life. Besides her dinners and teas, there are the informal little evenings, friendly calls and that sort of thing. Either in summer or winter it is always a good plan to be pre- pared for just such events. Refreshments of better quality will give added prestige to the Hostess. Kelly's Ginger Ale is invariably the choice of both guesf and hostess. Order a Case for your Home To-day On sale by the better Grocery Stores a KELLY'S GINGER ALE MADE BY THE KEL-OLA COMPANY, LIMITED Telephone: FRontenac 9616 4266 de Chateaubriand Street Montreal s H jy I i i hi H ! The Charming Hostess must have Flower Arrangements for Her Entertainments }&y] A bright potted flower. A happy cluster of the sea- son's flowers. A careless and fragrant rose bowl. A "Thank You" To The Out-of-Town Hostess We are members of the Florist Telegraph De- livery Association which enables us to have flowers delivered in a distant city within the hour. by Appoint*#*! Tlorist Telephones: DExter 6600 - 6900 4897 Sherbrooke St. - Westmount One Store Only 33 j^recfes k23 Fore Quarter of Lamb Proceed as in instructions for 1 Fore Quarter of Mutton. All parts of the Fore Quarter of Lamb will be found sweet and tender. Saddle of Mutton There are several ways of carving this joint; one as effective as another. The fat, tenderloin and kidneys should be removed in one piece, and the most popular way of attaining this, is to cut long slices parallel with the backbone, on that portion of the meat which is nearest the tail, and then to cut slices diagonally from that portion nearest the neck. Shoulder of Veal The Shoulder of Veal is very often boned and stuffed. In that case, the best plan is to cut through the meat from side to side. If the bone happens to be left in, carve in exactly the same manner as the Shoulder of Mutton, described above. Loin of Pork Chops may be carved and served, or the roast may be carved in exactly the same manner as Sirloin of Beef, which is described above. Roast Ham Carve through the fat and meat directly to the bone, using first that portion of the ham nearest to the knuckle. Care should be taken to cut ham in very thin slices. Tongue The small end of the Tongue is inferior in flavor to the thicker portion. Therefore it is the best plan to cut slices crosswise of the tongue and serve a slice from both small and thick ends to each person. Poultry and Game Place the bird on platter with the head towards the left hand, and one side towards the carver. Insert fork across the centre of the backbone, and remove the wing first, then the leg, then the side bone between leg and body. Carve slices from the breastbone to the place where wing has been removed. Remove wishbone now, by carving from end of breastbone to the left of the wing joint. Make an incision to the right of the breastbone for removal of stuffing. Remove fork from breastbone, and cut the leg into small portions. Serve a slice of light meat and a slice of* dark meat to each person. It is better form to serve one side of the bird before beginning to carve the other side. Broiled Chicken Carve through the breast, and cut into halves at right angles with the top of the leg. If birds are small, serve one to each person. Roast Duck Cut off the wing and the leg in the same manner as in the carving of Poultry, described above. Then carve the breast-meat parallel to the breast- bone, beginning at the side, at a point between the wing joint and the thigh. Roast Goose Carve in exactly the same manner as Roast Duck, described above, but carve the leg into several portions. Grouse and Partridges These birds are carved like a goose, although in some places it is the custom to separate the breast from the bone, and serve one-half of the breast to a person. Pigeons, quails and other small birds are usually served whole, generally on toast. Send the Publishers the names of your newly-married friends, or brides-to-be. 05rides fjftoo/e m i i csi J knlthnl m A TABLE OF WEIGHTS AND MEASURES 60 drops 3 teaspoons (dry) 1 tablespoon (liq.) 4 tablespoons 12 tablespoons (dry) 16 tablespoons (liq.) 2 wine glasses 2 gills 2 cups 1 pt. (liq.) General 1 teaspoon 2 coffee spoons 1 teaspoon 1 tablespoon 4 teaspoons (liq.) 1 tablespoon y 2 ounce 4 tablespoons % cupful 1 wine glass 4 tablespoons l /i giU 1 cup Vi pint 1 CU P y 2 pint 2 wine glasses 4 ounces 1 gill 2 gills 1 cup 8 ounces 8 gills 1 quart 1 pint 2 cups 4 gills 1 pound 32 ounces (liq.) 1 quart Specific Butter, 1 cup 8 ounces Butter, 2 tablespoons 1 ounce Bread crumbs, 1 cup, pressed. 4 ounces Bread dough, 1 cup, rounded. 6 ounces Coffee, 2 tablespoons, heaping 1 ounce Coffee, 4 1/3 cups 1 pound Currants, 1 cup 6 ounces Eggs, 9 or 10, unbroken 1 pound Eggs, 9 or 10, broken y 2 pound Eggs, 7 yolks 1 cup English walnuts, 5 cups 1 pound Flour, 4 tablespoons 1 ounce Flour, pastry, 4 cups 1 pound Flour, bread, 4 cups 1 pound Flour, graham, 4 y 2 cups .... 1 pound Flour, whole wheat, 3 % cups. 1 pound Indian meal, 3 cups 1 pound Meat, 1 cup, chopped y 2 pound Milk, 1 cup 8 ounces Oatmeal, 2 2/3 cups 1 pound Oats, rolled, 5 cups 1 pound Raisins, 1 cup 8 ounces Rice 1 % cups 1 pound Rye meal, 4 1/3 cups 1 pound Suet, 1 cup, chopped 4 ounces Sugar, brown, 2 2/3 cups 1 pound Sugar, confectioners’, 3 y 2 cups 1 pound Sugar, granulated, 2 cups .... 1 pound Sugar, powdered, 2 2/3 cups . . 1 pound Sugar, 12 tablespoons, heaping 1 pound Salt, 12 tablespoons, heaping . . 1 pound Tea, 1 cup, dry 4 ounces MEASURING Teaspoons and tablespoons should be of standard size. Standard measuring cups of tin, aluminum, agate or glass, holding one- half pint, and marked off in thirds and quarters, should be used. All measurements should be made level, unless otherwise specified. Always level with back of straight-edged knife. To measure powders and other dry materials, take heaping measure and make level with straight-edged knife. For one-half spoonful, divide level spoonful in halves lengthwise; for one-quarter spoonful, divide lengthwise and then crosswise; for one-eighth spoonful, divide a quarter spoonful diag- onally. For one-third or two-thirds spoonful, make two cuts crosswise. A teaspoon or tablespoon, liquid measure, is all that the spoon will hold of liquid. A cup, liquid measure, is all that the cup will hold of liquid. Remember that Vg cup is the same as 2 tablespoons of butter or other fat; 14 cup equals 4 tablespoons; and that ^ pound of print butter may be used where 1 cup is called for. If bread flour must be used in a recipe which calls expressly for pastry flour, use two tablespoons less for each cup of flour called for. Flour, confectioners’ sugar and any other dry material that tends to become lumpy after standing, should be sifted before being measured. m m •nihmll When shopping remember the. good firms who made possible the gift of your book. 'iimttinll I m tS! Tempting Desserts and Attractive Salads ji'fj IcvMI & that a few years ago were found only in the most ex- clusive hotels and clubs can be made in your own kitchen ' / if you will give your imagination a little scope and use BRODIE'S XXX JELLY POWDER The flavors are exquisite, the colors sparkling and the setting qualities positive. Choice of many de- lightful flavors. Try the special reci- pes in your Bride's Book, on page 90. They are economical to buy, easy to prepare, and add a Touch of perfec+ion to any meal. Always keep a few pack- ages on your panfry shelf, and be ready for any occasion. Ask for Them by name af your grocers. ;jVi 5 ; V 4 1 ; '\il\ lit MANUFACTURED IN MONTREAL BY BRODIE & HARVIE LIMITED UJM - - 1 ry ) * * * •’ 1 m Roasting Beef, Round Roast, rare 10-12 min. per lb. Beef, Rib Roasts, rare . 8-10 min. per lb. Leg of Lamb, well done 18-20 min. per lb. Leg of Mutton, rare . . 8-10 min. per lb. Turkey, small size .... 15-20 min. per lb. Beef, Rib Roast, well done 12-15 min. per lb. Chicken « 15-18 min. per lb. Leg of Mutton, well done 15-18 min. per lb. Pork, well done 30 min. per lb. Veal, well done 25 min. per lb. Boiling Chicken 15 min. per lb. Ham 18-20 min. per lb. Pot Roast Beef 30-35 min. per lb. Corned Beef 30 min. per lb. Mutton 15 min. per b. Turkey 15 nun. per lb. MEATS Frying Lambs chops, breaded 8 min. Veal chops, breaded 8 min. Liver 4 min. Veal cutlets, breaded 8 min. Steak, 1 inch thick 10 min. Mutton chops, breaded 10 min. Bacon 4 min. Lamb cutlets, breaded 8 min. Chicken 30 min. Steak, 1 inch thick 15 min. Broiling Bacon, Ham or Liver 4 min. Veal or Lamb Chops 8 min. Steak, 1 Vt. inches thick 15 min. Chicken, spring 30 min. Mutton chops 10 m l n - Steak, 1 inch thick 10 min. FISH Baking Fish, thin slices 8-10 min. per lb. Halibut, whole 1 hour Fish, thick slices .... 10-15 nun. per lb. Broiling Fish, small and thin 5-8 min. Bass, whole 8-10 mm. Bluefish, - whole 1 8-2— nun. Boiling Fish, thin 5-8 min. per lb. Clams or oysters . 5-5 min. Fish, thick 8 min. per lb. Frying Fillets and steaks 4_ ' min. Trout 5-5 min. Smelts 5-5 min. Asparagus Brussels Sprouts Cauliflower .... Lima Beans Parsnips Potatoes String Beans . VEGETABLES Boiling 20-30 min. 10-15 min. 20 min. 30-40 min. 30-40 min. 20-30 min. 20-30 min. Beets Cabbage Green Corn Onions Peas Spinach . . . Turnip ... 30-90 min. 20 min. 10-20 min. 30-40 min. 15-20 min. 15-20 min. 30-60 min. BREAD, CAKES, ETC. Bread, white Bread, rye Gingerbread Rolls Whole wheat gems Fritters Cake, plain Cake, layer Cake, sponge Cookies Pudding, bread, rice, Pudding, Indian . . 45 to 60 min. 60 min. . 30 to 60 min. 10 to 20 min. 25 to 30 min. 3 to 5 min. ’ . 25 to 40 min. 15 to 25 min. 35 to 60 min. 8 to 15 min. tapioca 20 to 60 min. 3 to 4 hrs. Pudding, plum Bread, graham Bread, nut . . . Biscuits Muffins Popovers Pies Cake, thin Cake, loaf . . Cake, fruit . . . Doughnuts . . Custards .... 3 to 6 hrs. 35 to 50 min. 50 to 60 min. 10 to 20 min. 10 to 20 min. 15 to 35 min. 30 to 45 min. 15 to 30 min. 40 to 60 min. 2 hrs. 3 to 5 min. 15 to 20 min. When shopping remember the good firms who made possible the gift of your book. rr% y ■ Sf prides fftocfe ))) P .-] PROPER METHODS OF COOKING Ila Roasting All meat should be placed, if possible, at least one inch from the bottom of the roasting pan, on the special trivet or rack made for the purpose. First, rub the joint of meat well with salt and pepper, and dredge with flour enough to insure an evenly dry surface. Very lean meat is best roasted b} having thin slices of fat meat, usually bacon or pork, laid over its surface at first, and allowed to remain until there are sufficient drippings therefrom for basting. The oven and pan, which should be very hot in the beginning, should be reduced to a slightly more moderate temperature after the first few minutes of roasting. Baste the meat frequently with equal quantities of the fat drippings and water. For Roasting Time Table, see page 23. When roast is done, remove it at once to a hot platter, drain off the fat- drippings, add sufficient water to dissolve the glaze adhering to the sides and bottom of the roasting pan, and use this for gravy, either “au jus”, or thickened slightly with flour. This method is a standard one for all roasts. The time of roasting varies, of course, according to the kind of meat. Braising Braising is a cooking method particularly well-adapted for meats that are tough or lacking in flavor. The first requisite for braising properly is a deep pan with a tight-fitting cover. The excellent covered pans, sold usually under the name of 4 ‘ roasters”, are in reality braising pans, and they owe their efficiency to the fact that the two parts, cover and pan proper, fit together so perfectly that the steam from the meat is entirely retained, and thus the meat is cooked in its own juices. The most stubborn and tough pieces of meat will yield to the persuasion of a braising pan, and become deliciously tender, especially if a few drops of lemon juice or other potable acid be added to the gravy in the braising pan. The braising method of cooking also affords an opportunity to render coarse pieces of meat very savory and tasty by laying them upon a. bed of vegetables or sweet herbs. Dry meats can be enriched in flavor by the process known as “daubing”, which is described further on in this section. Broiling Broiling is cooking by direct exposure to the heat of a gas flame, electric element, or burning coals. By this method the surfaces of the meat are sealed, or seared, by exposing the meat to intense heat at first; thus preventing the escape of the juices while the meat is later being thoroughly cooked at a lower temperature. Pan Broiling In this method, a cast-iron, aluminum or steel frying pan is heated to an intense heat. The inner surfaces of the pan are then rubbed with bits of fat until all are well oiled. The meat is seasoned and placed in pan, and allowed to remain there just long enough to be thoroughly seared on the under side. The meat is then turned over, and the other side of it is similarly seared. The meat is turned from time to time, often enoueh to keep the juices from escaping, and is cooked at a lower temperature until done. ■ McCormick’s Jersey Cream Sodas 21 | the choice of most Canadian housewives. ‘'The Stores of Satisfied Customers” E iTIST'O 758°^PtTreT S t. l^PI^PORl^ I450SrCAnraiNESiI BETWEEN CRAI6SST. JAMES STS I ^ ^ AT MACKAY ST LA NC 4542 ELECTRICAL APPLIANCES HArb 4103 Tin* 4o luma ire Itailto II ivaling the pipe-organ in tone quality, this striking model, embodying the long air column principle of tone acoustics, combines utility, in its electric clock, with distinctive beauty and the fullest measure of radio enjoyment. It requires less than one square foot of floor space and containing the latest 9-tube Superheterodyne radio is very modestly priced at $ 285 . 00 . Ilsulio .>lo(l( k ls for Evorv I'nrso A large variety of the latest Westinghouse Models priced from $ 99,50 to $ 385.00 enables you to choose the type that harmon- izes with your home setting and meets the extent of your budget. Westinghouse Radio Receivers excel intone quality and embody the latest improvements in engineering design. Visitourshowroomsand make yourself happy in the possession of yourWestinghouse Radio, the one indispensible source of cheerful com- pany, helpfulness and happiness. Your New Home Must .Have Music Westinghouse RADIO is the best antidote for the worries and responsi- bilities of the young Bride Here, in the newest Westinghouse achievement — the “ Columaire ” — is an extraordinary opportunity to secure for your home the very latest innovation in tone quality, beauty and utility and at the same time give the donor of your wedding cheque a wonderful thrill of satisfaction. Quicker & Better than Haild-vac weighs only 3 lbs. Plug-in Like a Lamp. ELECTRIC ARTLARM Westinghouse Electrical Appliances SOLVE YOUR HOUSE-KEEPING PROBLEMS AND COMPLETE THE CHARACTER OF YOUR HOME lliiilget Clan What relief from worry and annoyance when you can start house-keeping the ideal electrical way. You will surely appreciate the accommodation of the new Westinghouse Plan of Budget buying. ADJ UST-O-MATIC The heat is always under control “Gentle as Mother’s Hands” THE WESTING HOUSF “Easy Washer” employs the sure but gentle cleansing action of the vacuum cup. First the gentle pressure then suction. This flushes the suds back and forth through the fabric without harm to the clothes. Its damp drier is a revelation. TURN-OVER TOASTER No Scorched Fingers “It’s in the Bag” all dirt and lint 12 lbs. “light” Cleans 16 " swa tli EVERY BRIDE SHOULD HAVE A COPY OF THE 24 PAGE WESTINGHOUSE CATALOGUE. » » SENT ON REQUEST. “T/iC Stores of Satisfied Customers ” ::n prides . t — =f" ^ . ^sr / s Zm ^ - Saute-ing To saute meat is to cook it in a hot shallow pan with a litte fat, first browning one side and then the other. Frying To fry is to cook in hot fat, deep enough to cover whatever is being cooked. The testing of the fat is done as follows: For meats, etc., already cooked, the fat should be hot enough to turn a one-inch cube of bread golden brown in forty seconds. For meats, etc., not previously cooked, the fat should be hot enough to turn a one-inch cube of bread golden brown in one minute. All foodstuffs not containing egg, should be first dipped in egg and crumbs before frying, in order to prevent them from absorbing the fat. The albumen in the egg is hardened by the heat and forms a protective coating over the foodstuff being fried. It is best to cook only a few pieces of the foodstuff at a time, re-heating the fat to the proper temperature after each drying. When fried to the desired state, drain always on brown paper. An iron or granite kettle, wire egg beater, and brown paper for draining, are the requisites of successful frying. A worth-while but not necessary addition is a wire basket. The fats usually utilized in frying are butter, lard, and the various preparations of a vegetable nature. To clear the fat, no matter which kind is used, cut a raw potato into one-fourth-inch slices and drop into the cooled fat. Heat the fat gradually, and when the potato slices have become nicely browned, strain the fat through cheesecloth that has been placed over a strainer. If carefully strained each time after using, the same fat can be used time after time without imparting any other than its own taste to the foodstuffs fried in it. Boiling In boiling, just as in roasting, the same object is sought for; that is, to subject the foodstuff to a high degree of heat at first; thus covering all surfaces with a laver of albumen that hardens and prevents the vital juices from escaping. After the first few minutes of boiling, the temperature should be reduced some degrees below boiling point, and maintained there until the "elat.ines and connective tissues are softened almost to the point of dissolving. When meat is being boiled, the most effective way is to allow it to cool partly while still in the liquor. If the slices are then served on extremely hot plates, they will be found to be juicy, tender and very well flavored. Larding Lardin" is usually done with salt pork fat or bacon. If poik is used, shave off the rind as thinly as possible, cut the fat into one-fourth-inch strips, and cut these through their thickness into strips of the same width. With a larding needle, draw these strips into the meat leaving the stitches evenly distributed, and in alternate rows, until the whole upper surface of the meat is covered. Daubing When large lardoons are forced through meat from surface to opposite surface, the process is called “daubing . 25 I i Win dsor Mayonnaise is invariably the choice of most particular housewives Ofe (ftrides ZSock JlBSliaB — ,„ii li nil). nil U m La) L- — ^ The Art of Garnishing UP- It has 1,0011 said that “wliat appeals to the eye generally appeals to the palate.” There is so much of truth in this statement that no hostess can afford to neglect the principle expressed in it. Serve with painstaking care and good taste. Your effort will be amply repaid by the pleasure with which your family and guests enjoy the meal. Dainty service adds immeasurably to the satisfaction received from even the simplest foods. . . . Never allow any food to be served at your table in an unsightly manner Toast, burned on one side, may well serve to destroy the appetite, ° a uniform golden brown on both sides, with the crusts cut neatly off, and cut into strips and served between the folds of a fresh doily, toast will tempt the appetite of the most fastidious. , Parsley is always used for the garnishing of meats. Meats should always be skewered into shapely appearance before being cooked, and seived platters in such a manner as to appear well. Always trim all steaks and chops before cooking them. Then be sure that they are cooked evenly on all sides, with no evidence of burns showing. Decorate rib chops with chop frills. Slices of lemon, hard-cooked eggs cut into strips, chopped pickles an< parsley are used for the garnishing of fish. Curled celery is an attractive looking garnish for salads. Cut inner stalks of celery into pieces three inches long. Split the pieces into thin strips, leaving them attached at one end. By dropping these into ice water, the strips curl up. Place around salad. Pepper Rings form another very attractive garnish for salads. Cut top from red or green peppers, and remove seeds and divisions. Slice across into rings as wide as desired. Rings of moderate width may be used to hold stalks of asparagus, and ones of greater width may be used as cups for salad dressing. To potato or fish salads, pickle fans supply a most pleasing touch. Cut gherkins into thin slices, leaving slices attached at one end. Spread slices out fanwise, and place gherkins around dish. Fish salads may also be effectively garnished with cucumber. Peel a cucumber, make scratches lengthwise of it over whole surface, and slice very thin Slices of hard boiled eggs, pimentos, capers and olives cut into various fancy shapes contribute added color to almost any salad. Cold sweet dishes are usually garnished with jellies cut into perfect cubes ; candied fruits and red cherries are also popular garnishings. You will often find nuts and raisins used with good effect. Ices and ice cream are garnished with meringues and spun sugar. Cakes are garnished with plain and fancy icings, applied with an icing tube ; also with nuts and candied fruits. Whatever garnishing von use, try to avoid the appearance of over-crowding. Subordinate the garnishing to the thing garnished, and remember that simplicity has "real powers of attraction. Use FASTEN E Purity ” OliveOil — Best for Salads. — Best for all Cooking. H 05 ric/es <%$oo/z m \m FIRST COURSE DISHES Canapes White, graham or brown bread Butter Slice bread very thin, and cut in desired shapes. Dip bread in melted butter, and toast or fry. Serve hot or cold. Anchovy Canapes Prepare bread as above, spread with anchovy paste, and sprinkle with few drops of lemon juice. Cheese Canapes White, graham or brown bread Cheese Mustard Olives Cut bread in quarter-inch slices, spread lightly with mustard, sprinkle with grated cheese and finely-chopped olives. Crab Canapes 1 cup chopped crabmeat Yz teaspoon salt 1 teaspoon lemon juice 5 drops onion juice 2 drops tabasco 2 tablespoons olive oil Yz cup chopped pimento Yz lb. cheese Cut bread in slices, one-quarter-inch thick, three inches long, and one and a half inches wide. Spread with butter, and brown in oven. Mix crab meat, lemon juice, tabasco, salt, onion juice, and olive oil. Mark bread diagonally in four sections, and spread alternate sections with melted cheese and crab mixture, marking meeting edges of sections with pimento. Sardine Canapes Sardines 1 lemon Hard-cooked eggs Worcestershire sauce Brown bread Cut brown bread in circles, spread with butter, and put in oven to heat. Pound required quantity of sardines to a paste, and add an equal amount of finely-chopped eggs. Season with lemon juice to taste, also with Worcestershire sauce. Spread mixture on bread which has been removed from oven. Garnish each canape in the centre with a circle of hard-cooked white of egg capped with a teaspoonful of the hard-cooked yolk. Shrimp Cocktail 1 pt. shrimps 1 tablespoon tomato catsup 2 tablespoons Worcestershire sauce 1 tablespoon horse-radish 2 tablespoons vinegar 1 teaspoon salt 3 tablespoons lemon juice Pinch of cayenne 10 drops tabasco Place shrimps in shallow dish, after removing black portions. Mix Worcestershire sauce, vinegar and lemon juice, stirring well. Add tomato catsup and horse-radish. Sprinkle in salt. Season to taste with cayenne and tabasco, and pour over shrimps, allowing to stand for several hours. Serve ice-cold in small glasses, or set on beds of ice in halves of grape fruit, lemon shells, or tomato Clips. Oyster Cocktail Follow above recipe exactly, but substitute one pint of oysters drained from their liquor. K71 m Ipii I 0^ rU m f! jflBSWgggff.-afc CHAFING DISH DELICACIES Salted Almonds 1 cup blanched and dried almonds 1 tablespoon olive oil Heat olive oil in chafing dish. Add almonds, and stir until they become evenly colored. Drain on brown paper, and sprinkle with salt. Bacon and Mushrooms 8 mushrooms ® slices of bacon Wrap mushrooms in slices of bacon. Place in chafing dish, and cook until mushrooms are perfectly tender. Remove, sprinkle with salt and pepper, and serve. Frizzled Beef y 2 lb. dried beef ^ CU P sou P stock 1 tablespoon flour 2 eggs • • • l / 2 teaspoon Worcestershire sauce 10 drops onion juice 1 tablespoon butter Melt butter, add flour, and stir until smooth. Mix in dried beef, cook for five minutes and add soup stock. Season to taste with onion juice, sauce, salt and pepper. Mix in well-beaten eggs, cook for two minutes, and serve. Cheese Omelet 1 cup cheese grated 4 eggs y 2 teaspoon salt Melt butter, beat eggs slightly and add butter. Add milk, cheese and salt. Cook over hot water. Serve with or without tomato sauce. Welsh Rarebit y 2 lb. cheese grated 4 crackers 3/ 1 cup port wine 1 cup cracker crumbs y 2 glass stale beer 1 teaspoon mustard Season crackers with mustard, salt and pepper. Melt cheese in pan, add wine and beer, and pour over crackers. 1 tablespoon butter 4 tablespoons milk 2 cups cheese grated 1 teaspoon mustard Welsh Rarebit 1 teaspoon paprika y 2 cup cream or ale 1 teaspoon butter Melt butter, add salt, mustard and paprika, and mix in cheese. Place in chafing dish. When cheese is melted add cream or ale. Stir vigorously until smooth, and pour over hot buttered crackers. Cheese and Tomato Rarebit 2 cups cheese grated 1 tomato 1 teaspoon salt y 2 cup milk 3 eggs 1 tablespoon butter Melt butter, and add three slices of tomato. Stir in milk, salt, and cheese Place in chafing dish, and stir continuously until cheese is melted. Beat eggs well, add to mixture, and when hot pour over hot buttered toast. m lnnfr.mil ! ! tm^stSSSSSS^ «=£?? S 1 | 28 v - 1 Try PASTENE “ Purity ” Then you will like Olive Oil. - Bfesa&g prides ||1 Ice Cream Cakes! And who said there was nothing new under the sun! Pies, cakes, log rolls, fruit baskets made of delicious ice creams! What more appropriate for the teas and luncheons at which you will preside as hostess. What a surprise for your guests or your family. A brand new dessert! Read the description of a South- ern Charlotte: "This unique creation is made in three layers, usually a layer of French cream, a layer of sherbet and a layer of rich pudding . . . Forming an outside shell, are delicious lady fingers, and the top is decorated with whipped cream in colors of your own selection . . . Tulle bow to match. Why not give yourself a treat by ordering an ice cream cake from your Hostess Department? No fuss, no bother. Just phone Amherst 1151. MONTREAL DAIRY PHONE AMHERST 115 1 MILK, CREAM AND BUTTER til Ki m I | \ : 1 j. Cm g§ | ~i !LZ?he ^r/cfes hi BREAD MADE BY A FAMOUS BAKING FAMILY Dent Harrison - Will H. Harrison - Gordon E. W. Harrison - Dent Harnson Jr. Happy is the Bride who serves — Harrison Brothers Bread It improves any meal — and oft-times saves a hurried one. Doubly nourishing and extra delicious because it is made with fresh full- cream milk — order it for your new home! TWISTY TOASTY SILVER CUP POM WHOLE WHEAT HARRISON BROTHERS LIMITED The New Independent Bakery ST. CATHERINE ST. WEST - AT THE GLEN Phone WEst. 4820 r\_ _ irin M' u_= Z7he ^r/c/es hi-i Chicken a la Creme 1 cup minced chicken 34 tablespoon chopped onion 2 tablespoons butter 34 cup grated cheese 4 tablespoons chopped peppers 34 cup cream 4 eggs Melt butter. Add peppers, onion, chicken, cheese, and cream, place in chafing dish, stirring well. Beat eggs slightly, and add. Cook until well blended, and serve on buttered slices of toast. Sauted Oysters 1 tablespoon onion juice 6 eggs 1 tablespoon lemon juice Season oysters to taste with salt, pepper, onion and lemon juices. Mix crumbs with eggs well beaten, and roll in oysters. Saute in butter, and serve hot. 4 doz. large oysters 1 qt. crumbs 2 cups cheese diced 34 cup tomato pulp cup cream Cheese Rarebit with Tomatoes 1 tablespoon butter 34 teaspoon salt 1 egg 1/3 teaspoon soda Melt butter in chafing dish. Add tomato pulp, salt, and pinch of red pepper to taste. When boiling, add cheese and stir steadily until cheese melts and mixture is smooth. Beat egg in cream, and add, mixing as quickly as possible. If tomato and cream tend to separate, add soda dissolved in warm water. Rapid stirring should prevent any separating. 6 hard-cooked eggs 1 cup cream Creamed Eggs 2 tablespoons flour 34 teaspoon salt 2 tablespoons butter Melt butter. Add flour, salt, few grains cayenne, and cream. Cook in chafing dish until thick, add eggs, cut in pieces, and serve hot on buttered slices of toast. Creamed Lobster 1 teaspoon mustard 2 tablespoons butter 2 tablespoons flour Pinch of nutmeg 2 lb. lobster 1 teaspoon Worcestershire sauce 34 teaspoon salt 1 cup cream Melt butter, and add salt, pinch of cayenne, and flour, stirring until smooth. Pour in cream, and add nutmeg to taste. Cook for ten minutes. Add lobster meat, and butter. Worcestershire sauce and mustard may be added at option. Serve hot on buttered toast. Lobster a la Newburg 2 lb. lobster 1 cup cream 3 e gg S 1 tablespoon flour 1/3 cup sherry 1/3 cup brandy 1 teaspoon salt Melt butter, add flour, and stir until smooth. Add salt, pinch of cayenne to taste, and cream. Cook five minutes. Beat yolks of eggs, and add. Add lobster meat, and just before serving, stir in sherry and brandy. r 2yr I3&; ns ■ Windsor Mayonnaise will make any good salad taste even be ter. • Cheese Crackers 8 crackers 54 lb. cheese Spread crackers thinly with butter, sprinkle with salt and cayenne, and cover with cheese grated. Place on pan in oven, and cook until cheese is meltec . Croutons Cut bread one-quarter-inch thick, and remove crusts. Cut slices into strips, and strips into cubes. Dip in melted butter, and brown in oven, or fry in deep fat. Noodles l e gg y 2 teaspoon salt 1 cup flour Pinch cayenne Pinch nutmeg Beat egg, add seasonings and sufficient flour to make stiff dough, work on floured board until smooth and elastic. Cut small portion, roll wafer-thin, and cut in fancy shapes. Cook in boiling salted water or soup-stock twenty minutes, and serve hot in soup. Dough may be spread on bottom of inverted dripping pans, and baked in hot oven. Crease before removing from pan. Crisped Crackers Split crackers, and spread thinly with butter. Put in pan, and keep in oven until slightly browned. Cheese Sticks Cut bread sticks into halves lengthwise, spread with butter, and sprinkle with grated cheese that has been seasoned to taste with cayenne and salt. Place in pan, and bake until slightly browned. Ringed Sticks Take stale bread, and cut into one-quarter-inch slices. Cut off crusts, and spread slices evenly with butter. Cut slices into one-quarter-inch strips and circles. Put in pan, and bake until slightly browned. Place three sticks in eaeh rin 2‘ Duchess Custard 1 egg Pinch nutmeg 3 egg-yolks Pinch cayenne y 2 cup strained soup stock Beat eggs a little, add strained soup-stock, and season to taste with nutmeg, cayenne and salt. Pour into small mould, well buttered. Bake until firm in pan of water, allow to cool, and remove from mould. When ready to serve, cut into small fancy shapes. Mock Almonds Take stale bread, and cut into slices one-eiglith-incli thick. Cut slices with rounded cutter, one and one-half inches across, and shape into pieces like almonds. Brush with butter, and bake until slightly browned. Egg Balls 1 egg 54 teaspoon fine-chopped parsley 1 teaspoon thick cream Pinch cayenne Boil egg hard, and rub yolk through a sieve. Add the white fine-chopped, and add parsley, cayenne and salt. If mixture does not handle well, add raw' volk of egg. Shape into small balls, and put to poach in boiling water or soup stock. McCormick’s Jersey Cream Sodas — the sodas with the better flavor. pride's Keep » » » Youth In Your Mouth STANDARD SIZE 25c DOUBLE SIZE 39c X HAT sensation of cool, sweet moutlvfreshness which youth enjoys is yours to completely recapture with your morning “mouth bath’’ with Minty’s Triple Action Tooth Paste. Foaming gleefully with each stroke of your brush, the lively bubbles banish the “tastes of the night” and leave the mouth amazingly cool, refreshed and sweet . . . the teeth brilliantly white . . . and spotlessly clean. What a difference it makes to your morning outlook . . . how good it is to feel “youth in your mouth”. Try this new sensation in mouth clean' liness. Its effect is delightfully sur prising. Minty's triple action tooth paste Refreshes the Mouth amazingly Completely Canadian HjJ pride’s fySocfe 11^ m.. ..n, i a u ; -iX? •vL* Ifi ,AA! !c,\.- ft i^i, ki'S jfcji m m K I B f J 111 f i §i VVi To The Discriminating Hostess Alexanders Confectioners Offer a complete and painstaking catering service for Bridges, Teas, Evening Parties, Weddings, Etc. 4872 Sherbrooke St. Westmount DExter I 140 and I 149 BRANCHES: HERBERT'S, 1011 BERNARD, OUTREMONT CRESCENT 5843 HERBERT'S, 3582 PARK AVE., MONTREAL MARQUETTE 1738 Daily deliveries of cakes, pastries and Ice Cream. Glassware, cutlery, etc. rented for receptions. ALEXANDER HALL RENTED FOR PRIVATE PARTIES, DANCES, BRIDGE CLUBS, ETC. Si? vs: Vs i I : Or ! oY S Is fl I * z\\ |||j } \ Hjj Uj|! IS I m or a ,U s b i rv , „ . .... m @ L — * - — — OH ;,I:i lm! SOUPS m Bouillon 5 lbs. lean beef from middle round 1 teaspoon peppercorns 2 lbs marrow bone Carrots, Turnips, Onions, Celery 3 qts. cold water cup each cut in dice Wipe meat, and cut in inch cubes. Put two-thirds of meat in soup kettle, and soak in water for twenty minutes. Brown rest of meat in hot frying pan with marrow from marrow bone. Put browned meat and bone in soup kettle. Heat to boiling point, skim thoroughly, and cook at temperature just below boiling point for five hours. Add seasonings and vegetables, cook one hour, strain, and cool. Remove fat and clear. Serve in bouillon cups. Puree of Celery 1 qt. milk 2 large stalks celery 1 pt. boiling water 2 tablespoons butter Cut celery in small pieces, and cook in salted water for one-half hour, or until tender. Mash, and put through sieve. Heat milk in double boiler, add salt, pepper and butter thicken slightly. Add strained celery, boil one minute, and serve. This quantity serves six. Cream of Corn Soup 6 ears corn 1 sprig parsley 1 pt. milk 2 tablespoons butter 1 slice onion 2 tablespoons flour 1 pt. water Scour kernels, and scrape pulp. Simmer twenty minutes in kettle with cobs and water. Remove cobs, and rub pulp through sieve. Scald milk with onion and parsley. Remove seasonings, and add milk to pulp. Smooth butter and flour, and add to milk. Serve with whipped cream rose in each dish, and toast fingers. Clam Bouillon ]/ 2 peck clams 3 cups cold water Wash clams, and scrub with brush, changing water several times. Put clams with water in kettle, cover tightly, and steam until shells are well opened. Strain off liquor through double thickness of cheese cloth, and serve in bouillon cups with spoonful of whipped cream and sprig of parsley on top. Dark Vegetable Soup 4 cups soup stock 2 tablespoons celery broth y 2 cup stewed tomatoes 1 small potato 1 small carrot 1 small onion Add vegetables to soup stock. Add celery broth. Boil until vegetables are soft, add pepper and salt to taste, and run through colander. Boil for one- half hour. Serve with crackers. Vegetable Soup 2 lbs. beef 1 bunch celery 1 onion 2 potatoes can tomatoes 4 qts. cold water 1 carrot 1 bunch parsley Boil beef in water for one hour. Cut up vegetables, and add. Season with salt and pepper, boil for two hours, and strain through colander. Boil for one-half hour. Serve with crackers. ] 3i {§ McCormick's Jersey Creams are best for all dishes calling for sodas. < pjglil smtyhe (brides ^oo/! WMS , rr; H i 1 qt. oysters 1 qt. milk Plain Oyster Stew ]/ 2 teaspoon salt y& teaspoon pepper y± cup butter Wash oysters by placing in colander and pouring over them cup cold water. Reserve liquor, heat to boiling point, and strain t through ^°" bl « of cheese cloth. Carefully pick over oysters, and add to liquor. Cook until ed i£%tSo ^ roses flour — Sairfrs, The chances are your mother has been us- ing FIVE ROSES tor years. Recipes have a habit of "turning out right" when you use this famous flour — the choice of Canadian women for almost half a century. For biscuits just as light, pies just as flaky, cookies just as crisp and cakes just as fluffy as they look in the magazine ad- vertisements — use Five Roses Flour from the very beginning. p — - - ,,, » | |!i fe iS5 ll j !•'/;! iil !|§j; i!. rt i ; if' |i|| 5 iO-sjj |Sf5j 1 1 III I >K\\ ISji | 1 JS | 1 I N E W I FIVE ROSES COOK BOOK Over a million books of the old edition have been sold — A completely new and revised edition has just been published. Use the enclosed coupon to obtain a copy. Lake of The Woods Milling Co. LIMITED p iM E Zfhe gftrides fY3oo/e =r 11 -r--. FISH hij The freshness of fish is best determined by the odor. If the flesh of fish is soft and flabby, the fish has been frozen or has been kept too long. Fish Fillets "are the flesh of vertebrate fish separated from the bone and cut into large or small pieces. Fish Force Meat is the flesh of fish finely chopped and pressed through a fine sieve before being cooked. Baked Haddock with Oyster Stuffing Haddock 1 teaspoon lemon juice 1 tablespoon parsley Va CU P butter 2 cups oysters 1 CU P cracker crumbs Drain oysters, and sprinkle with salt and pepper. Mix with cracker crumbs. Add melted butter and parsley chopped fine. Remove head, tail and back-bone from haddock, and season with salt, pepper, and lemon juice. Stuff with oyster dressing, and sew into shape. Place fish in baking pan, cover with cheese cloth dot with butter, and season with salt and pepper. Bake twelve minutes for each pound fish weighs, basting with melted butter. Cover with buttered cracker crumbs. Remove from pan to heated platter, garnish with parsley and pickles, and serve with tomato, Hollandaise or egg sauce. Baked Whitefish % teaspoon salt % teaspoon pepper Ya cup butter 1 slice onion in celery salt. Melt butter and Whitefish 1 cup cracker crumbs Y \ cup water Ya teaspoon celery salt Add cracker crumbs to water, and stir — „• add. Season with salt and pepper, and add onion. Clean, wipe and dry fash. Rub inside and outside with salt. Stuff and sew into shape. Cut crosswise or diagonal slashes about two inches apart on both sides of fish, Place slice o bacon or salt pork in each slash. Skewer fish in shape of “ & or 0 . Sprinkle with melted butter, season with salt and pepper, and dredge with flour. Place in baking pan without water, baste with hot water and melted butter as soon as fash has turned brown, and repeat basting every ten minutes. Bake fifteen minutes for each pound fish weighs. Remove to hot platter, draw out skewers, wipe o water and fat, remove" bacon or pork, garnish with parsley or watercress, and serve. . , . „. IB Finnan Haddie Baked in Milk Wash fish, and soak in lukewarm water for half an hour ; put m baking pan, add one-half cup each of milk and water, and bake about twenty-five minutes, basting often. Remove to platter, spread with butter and strain liquid in pan over fish. _ Fish au Gratin 3 pounds fish J /2 cup cracker crumbs y 2 teaspoon salt Few grains cayenne 2 tablespoons butter Ya teaspoon pepper Ya teaspoon celery salt 2 tablespoons chopped parsley 2 cups white sauce No. 1 The fish should be freed from skin and bones and broken into little flakes. Melt the butter and combine with cracker crumbs. Butter a baking dish an place alternate lavers of fish and cracker crumbs, moisten with sauce and sprinkle with seasonings, sprinkle buttered crumbs over the top and bake in a quick oven for ten or fifteen minutes. - McCormick’s Biscuits — the choice of eveiy paiticular hostess. m Baked Halibut with Tomato Sauce Halibut 3 tablespoons butter 1 pt canned tomatoes 3 tablespoons flour 1 slice onion ’ 34 tablespoon sugar 1 cup water Cloves 1 cup flaked fish 4 butter crackers 1 tablespoon butter Add tomatoes to water, then add onion, three or four cloves, and sugar. Add flour to melted butter, and stir into tomatoes. Season with salt and pepper, boil for ten minutes, and strain. Place cleaned halibut in baking-pan, pour in half of sauce, and bake fifteen minutes for each pound. Baste often while baking. Remove to hot platter, pour remainder of sauce around fish, garnish with parsley or pickles and serve. Salt Fish Baked with Crackers Few grains pepper Cold water 1 egg slightly beaten 2 cups milk Split crackers, put with fish in baking dish, cover with cold water, and soak overnight or for several hours ; drain, press out water, add other ingredients, and bake about twenty-five minutes in a moderate oven. Creamed Codfish 1 cups hot milk 1 cup salt codfish flaked 3 tablespoons flour 34 tablespoon butter % teaspoon pepper Thicken milk with flour which has been mixed to a paste with cold w r ater. Add pepper, and cook fifteen minutes. Soak codfish for two hours in lukewarm water. Separate into small flakes, add to sauce, and simmer five minutes; add butter just before serving. One beaten egg or one hard-cooked egg chopped may be added. Serve with baked potatoes. Baked Brook Trout Brook Trout V* pt. mushrooms 1 onion 34 cup butter Clean, wipe and dry fish, rub with salt and pepper, and put in baking pan with y 2 onion sliced, mushrooms and parsley. Melt butter, sprinkle on fish, and pour in enough water to cover bottom of pan. Add juice from other half onion, and bake until flesh parts easily from bone. Remove with mushrooms to hot platter, garnish with parsley, and serve. Baked Mackerel Mackerel # 34 cup butter 54 pt. milk Split, clean and dry fish, removing head and tail. Place in baking pan which has been well-buttered. Season with salt and pepper. Melt butter and brush on fish. Heat milk and pour on. Bake thirty minutes in hot oven. Remove to hot platter, garnish, and serve. Planked Whitefish Whitefish 54 cup butter 1 lemon Split, clean and dry fish, removing head and tail. Put skin side down on heated plank, season with salt and pepper, and brush over with butter, which has been melted. Bake thirty minutes in hot oven, or under broiling flame of gas stove. Serve on plank, garnished with parsley and sliced lemon. Planked Shad Proceed as in above recipe for Planked Whitefish. McCormick’s Jersey Creams are best for all dishes calling for sodas.- ^he~^recfes ,^00 (V »{/;! S^bvAona/ 0fcecihek Don’t let your hands embarrass you ! SNAP makes them presentable in a second. rn- prides ffioo£% iM Fried Fillet of Cod Cod 1 cup white corn meal Salt Pork 1 lemon Split, clean and dry fish, remove skin and backbone. Cut flesh in squares, season with salt and pepper, and roll in white corn meal. Try out several slices of salt pork, lay fish in the hot fat, cook until brown on both sides, drain on soft paper, and serve on hot platter with melted butter and slices of lemon. Fried Fillet of Sole Proceed as in above recipe for Fried Fillet of Cod. Panned Oysters 1 pt. oysters 2 tablespoons butter '/ 2 cup finely chopped parsley Drain liquor from oysters, and clean. Melt butter in hot frying pan, and add oysters. Sprinkle with salt and pepper, and cook in hot oven until edges of oysters shrivel. Serve on hot buttered squares of toast with strained liquor from oysters, and garnish with finely chopped parsley. Sauted Oysters 1 tablespoon lard 1 cup cracker crumbs 1 pt. oysters 1 tablespoon butter 1 egg Pick over, drain, and dry oysters. Mix egg and cracker crumbs, and dip in oysters. Melt butter and lard in hot frying pan. When fat is hissing hot, cover bottom of pan with oysters, and saute until oysters are golden brown on both sides. Drain on brown paper, re-heat if necessary in oven, and serve on hot platter, garnished with parsley, slices of lemon and sauce tartare. Lobster To prepare lobster : First wipe lobster, and break or cut small and large claws from body. Separate tail from body by twisting and pulling at same time. Remove meat from body portion carefully, picking edible parts away from small bones. Reserve liver and coral if any, and discard stomach or “lady”. Break large claws, or cut with scissors, and remove meat whole. Crush tail shell, and remove meat in one piece. Cut entire length of tail meat, and remove intestinal canal. Reserve small claws for garnishing. Creamed Lobster 4 tablespoons flour 4 tablespoons butter 1 pt. lobster meat Pinch cayenne y 2 cup finely chopped parsley 1 red pepper 2 cups sweet cream 1 teaspoon lemon juice Melt butter, and stir in flour. Add cream and lemon juice. Heat to boiling point, stirring continually, and boil for five minutes, adding salt, pepper and cayenne to taste, and finely chopped parsley. Parboil red pepper, add to sauce together with lobster meat, and serve on rounds of buttered toast. Crabs in Red Peppers 1 pt. crab meat 4 tablespoons butter 4 tablespoons flour 8 red peppers 1 cup cream 1 tablespoon onion salt One pinch each of mustard, pepper, nutmeg and paprika Make white sauce as in above recipe for Creamed Lobster. Add crab meat. Parboil red peppers, and fill with crab meat mixture. Cover with buttered and seasoned soft bread crumbs, and bake until crumbs are browned. j’^2 ElJ m iHi.jhi MEAT Roast Beef Wipe roast, and rub with salt and pepper. Dredge well with flour. Place in heated pan, and leave to sear in hot oven for fifteen minutes. Reduce heat of pven, add enough water to cover bottom of pan, and if pan is not a self-baster, baste by hand every fifteen minutes. Let cook twelve to fifteen minutes for each pound roast weighs, if well done meat is desired. If meat is preferred rare, ten to twelve minutes for each pound roast weighs are enough. For gravy, let water in pan cook away. Remove roast to hot platter, add one pint of water to sediment left in pan after fat has been poured off, place pan on stove and remove glaze from bottom and sides of pan. When it boils, add thickening made of two teaspoons of flour rubbed smooth with 4 tablespoons of water, pouring this in slowly. Boil well, season with salt and pepper to taste, and strain into hot sauce bowl. French Roast Roast of beef 4 tablespoons salad oil 1 onion 2 tablespoons chopped parsley 2 bay leaves lemon Wipe meat. Slice onion, and add to salad oil. Add parsley, bay leaves and juice from lemon. Rub meat thoroughly with this dressing, and allow to remain in it from eighteen to forty-eight hours. Turn meat once or twice in dressing. Roast in dressing as in above recipe for Roast Beef, season with salt and pepper, and serve “au jus”. Fillet of Bee f, Larded Fillet of beef Salt pork Mushrooms or tomato sauce With sharp knife remove thick outer skin and all ligaments from fillet. Draw line through centre, and lard fillet with two rows of pork strips, making them meet at line. Dredge well with salt, pepper, and flour, and put in shallow pan minus water. Roast for thirty minutes in hot oven. Remove to hot platter, and serve with mushrooms on top, or tomato sauce poured around, or with potato balls. Pot Roast Wipe meat with clean, wet cloth. Sear all over by placing in hot frying pan together with trimmings of fat, and turning until all surfaces are browned. Put in kettle with one cup of water, cook just below boiling point, adding only enough water from time to time to keep meat from burning. Keep cover fitted tightly to retain steam. Cook until very tender, but take care to prevent roast from breaking. Add seasonings after first */2 hour of cooking. Serve either hot or cold. 0 . r> * «. , Broiled Beefsteak Wipe meat with cloth wrung out in hot water, and trim off all superfluous fat. Place meat on hot broiler well rubbed with fat, and cook over clear fire, turning every ten seconds for one minute to sear surfaces. Turning only occasionally, cook six minutes if meat is desired rare, eight minutes if desired well-done. Remove to hot platter, season with salt and pepper to taste, and serve with mushroom, tomato or 1 ‘ maitre d ’hotel” butter sauce. Parboiled Steak Wipe meat, and trim as above. Heat iron frying pan smoking hot, and rub with fat. Lay meat in pan, sear each side quickly, then cook slowly for four minutes, turning often. Remove to hot platter, season with salt and pepper to taste, dissolve glaze in frying pan in three teaspoons of water, pour over steak, and serve. 36 McCormick’s Jersey C/eams are best for all dishes calling for sodas. Beef Stew 2 lbs. lean beef Carrots, Turnips, x / 2 cup each 1 qt. cold water cut in y 2 inch cubes 6 small potatoes 3 tablespoons of flour Small onion Wipe meat with wet cloth, separate meat and fat. Try out some of fat in frying pan. Cut meat into one and one-half inch cubes, and sprinkle with salt and pepper, and dredge with flour. Sear meat cubes in the hot fat, stirring constantly. When all surfaces of cubes are browned, put into kettle with water, cover and allow to boil. Skim thoroughly, and let simmer for two and one-half hours. Add carrots, turnips, and onion cut in thin slices after half-hour of cooking. Parboil potatoes cut into one-half inch cubes, and add fifteen minutes before removing kettle from fire. Remove bone if any, all large pieces of fat, and skim. Thicken with flour diluted with enough water to flow easily. Let stew come to boil, and cook for ten minutes. Serve in hot dishes. Boiled Tongue 3 lbs. fresh tongue Carrots, Turnips, Onion, % cup butter % cup each cut in dice 1 tablespoon cornstarch y 2 lemon Sweet herbs Wash tongue, cover with boiling water, and cook slowly for two hours. Remove, and blanch in cold water, removing skin and roots. Cook vegetables in butter five minutes, and remove to deep braising pan. Brown tongue in fat, and place on vegetables. Add sweet herbs, salt and pepper to taste, and cover tongue half-way with stock in which it was cooked. Cover, and bake two hours. After one and one-half hour of cooking add juice of lemon, and when meat is cooked tender remove to hot platter. For gravy, add cornstach dissolved in cold water to stock in braising pan, which should be reduced to one pint. Boil five minutes, and pour around tongue on platter. One teaspoon of catsup may be added to gravy if desired. Roast Veal 1 cup flour Loin, leg or breast of veal l / 2 lb. salt pork Skewer meat into shape, dredge with flour, and sprinkle with salt and pepper. Put into baking pan, cover with slice of salt pork, and bake in hot oven, allowing twenty minutes for each pound meat weighs. Baste every ten minutes with fat from pan. If there is not sufficient fat in pan, try out some salt pork, and use fat obtained in this way for basting. Remove pork from top of meat half-an-hour before meat is done. Gravy may be made from fat in pan, in same way as brown gravy in recipe for Roast Beef. Veal Cutlets Veal cutlets 1 cup cracker crumbs 1 qt. oil 1 cup flour 2 eggs 1 cup pork fat Cover veal with oil, and let stand for one hour. Drain, cover with boiling water, and let simmer until tender, having only enough water in pan to keep cutlets from burning. Remove cutlets, cool, sprinkle with salt and pepper, dredge with flour, and dip in eggs beaten up and cracker crumbs. Saute in pork fat, or fry in deep fat. Serve on hot platter with sauce. m 37 -McCormick’s Jersey Cream Sodas make all soups taste better. rv EH nr; Veal Chops Veal chops 1 cup cracker crumbs y 2 lemon 1 cup flour onion 2 eggs Wipe chops, and make incision in each chop, putting in few drops of lemon juice, onion juice, salt and pepper. Dip in flour, in beaten eggs and cracker crumbs, and saute in pork fat until tender. Serve on hot platter with tomato sauce - Roast Mutton Leg, loin, shoulder, or saddle of mutton 4 cups flour First remove pink outer skin, wipe meat, dredge with flour, sprinkle with salt and pepper, and place in roasting pan. Dredge pan with flour, and if mutton flavor is desired, place pieces of* mutton fat in pan. Salt pork may be substituted for mutton fat. Baste every ten minutes, allowing twelve minutes of roasting for every pound meat weighs if a rare roast is desired, fifteen minutes for each pound meat weighs if well-done roast is desired. Roast Pork Spare rib, loin or shoulder of pork 4 cups flour 1 lb. apples or apple jelly Wipe meat, place on pan, and dredge meat and pan with flour. Sprinkle with salt and pepper, and bake in moderate oven, allowing twenty-five minutes for each pound meat weighs. Remove, and serve on hot platter with apple sauce, fried apples or apple jelly. Roast Little Pig 2 lemons Pig, 3 weeks old 1 lb. flour Parsley 1 cup butter 6 apples Clean, wipe and stuff pig. Skewer into shape, place on rack in roasting pan, rub with butter, dredge with flour, and sprinkle with salt and pepper. Place in moderate oven until well heated, then increase heat, and cook from three to four hours, until meat is well done. Turn frequently to cook and brown uniformly. Remove to hot platter covered with bed of parsley. Garnish with apple sauce in apple shells, parsley and sliced lemons. Boiled Ham 2 cups cracker crumbs 2 oz. sweet herbs 1 lb. brown sugar 2 lemons Ham oz. cloves Soak ham overnight in cold water, clean and wipe. Cover with cold water, bring to boiling point, and simmer until tender, allowing thirty minutes for each pound meat weighs. Allow to cool in water in which cooked. Take off skin, sprinkle well with brown sugar, and cover with cracker crumbs seasoned with salt and pepper. Bake twenty to thirty minutes. Decorate with cloves, garnish with parsley and sliced lemon, and serve hot or cold. A more aromatic flavor is obtained if bouquet of sweet herbs, and one-half cup each of onions, carrots and turnips are boiled with ham. Many cooks like to baste the ham with cider, when baking it. Sausages Pierce each sausage several times with skewer, cover with boiling water, boil for twenty minutes, and then brown in frying pan. Or, instead of above, cook in hot frying pan in hot oven for fifteen to twenty minutes, drain on brown paper before serving, and serve around mound of mashed browned potatoes. 38 \mx: McCormick's Biscuits — the choice of every particular hostess. ryt i -C;‘M Dl'jJ m "WE SET OUR GOAL AT $4,000 A YEAR" “Six years ago we sat down to figure what we wanted from life — Margaret and I, and to reach the comfortable scale of living we had set our hearts on, we found it would take $4,000 a year! That seemed impossible. It was so much more than I was making, but Margaret had faith that I could do it.” “I enrolled with the International Corres- pondence Schools and started studying at home. Almost at once I gained a new and wider view of my job — did better work. About four months later the boss asked what had happened to me, and I told him. That day I got the first of my promotions.” “We passed the $4,000 mark this year and we’re going right on. Thanks to my I.C.S. training I can give my family an attractive home, all the comforts they need. It means school and college for the boys, more leisure for Margaret, and vacation trips for all of us. Do you wonder we’re boosters for the I.C.S.” Is YOUR family budget cramped by your salary? The I.C.S. can help you to climb out of the rut and into a bigger, better-paying job. Set your own goal. I.C.S. training will help you reach it. Mail the coupon for Free Booklet. TEAR OUT HERE— ------- INTERNATIONAL CORRESPONDENCE SCHOOLS CANADIAN, LIMITED Department , Montreal, Canada Without cost or obligation, please send me full infor- mation about the subject before which I have marked “X" on the list below: □Bookkeeping ^Business Management □Accountancy □ industrial Management □Cost Accounting OOtfice Management □ Business Correspondence □ traffic Management □English QSalesmanship S ecretarial Work jjAdvertising lenography & Typing pShow Cards and Signs ^rade School Subjects rjLumber Dealer panish □French Qiligh School Subjects □illustrating ^Cartooning If name of Course you want is not in the above list , Please explain your needs in a letter Name Street Address City P-ov Occupation 0lecifieb m I I i I la jvVj-j itfJjd prides ,^00 Roast Venison Saddle of venison 4 cups flour 1 cup of butter 1 lb. jelly sauce Lard saddle of venison in same manner as described in recipe for Fillet of Beef, sprinkle with salt and pepper, and dredge with flour. Place in pan, and baste with melted butter. Remove after baking for ten minutes for each pound meat weighs, and serve on hot platter with jelly sauce. American Chop Suey 1 cup cooked spaghetti % lb. flanked beef Y% teaspoon pepper 2 tablespoons bacon fat 1 can tomato soup 1 onion y 2 teaspoon salt Mince onion. Chop beef very fine, and mix with onion. Cook in fat until brown. Add soup, spaghetti and seasonings, and let simmer for ten minutes. Beef and Bacon Cakes 1 lb. flank beef 3 slices bacon x /j\ cup dried crumbs y 2 cup water Pinch cayenne % teaspoon salt Put beef and bacon through food chopper. Add crumbs, water, and season- ings. Mix thoroughly, form into small cakes, and saute in bacon fat. Creamed Dried Beef and Cheese 1 y 2 tablespoons butter 2 tablespoons ketchup 2 tablespoons grated cheese % lb. dried beef 2 tablespoons flour 1 cup milk Cut beef into small pieces, and cover with boiling water. Let stand five minutes and then drain. Melt butter, add beef, and stir until hot. Add flour and milk, and stir until smooth. Add cheese and ketchup, and stir until cheese melts entirely. Serve hot with baked potatoes. Brown Fricasse of Lamb 2 onions 2 white turnips 2 carrots 2 qts. boiling water \ l / 2 teaspoons salt 5 tablespoons flour 2 lbs. lamb forequarter Vi teaspoon kitchen bouquet Cut lamb into chop-size pieces. Trim off nearly all fat. Put meat into boiling water, keep at boiling point, and skim. Add salt and whole vegetables, and simmer for two hours. Remove meat, season to taste with salt and pepper, dredge with flour, and saute with two tablespoons of fat in a hot frying pan. Add flour to fat in pan until resulting mixture is fairly thick, and cook until brown, stirring well. Add two cups of stock, and stir until smooth. Color with kitchen bouquet, add pepper and salt to taste, and serve hot with vegetables, which have been cooked and sliced. Left-over stock will be useful for soups and sauces. Devilled Kidneys 6 lambs’ kidneys 1 cup water or stock 3 tablespoons drippin 3 tablespoons flour 1 tablespoon chopped onion 1 teaspoon mustard y teaspoon salt 1 tablespoon sauce Pinch cayenne Scald, skin, and split kidneys. Cook with fat and onion for five minutes, and remove from pan. Add flour to fat in pan, and cook until brown, stirring well. Add water or stock, and stir until smooth. Add seasonings to taste, and add kidneys. Serve on toast or with mashed potato border. m I11lll.mil i When shopping remember the good firms who made possible the gift of your book. EE i 1 rabbit 54 teaspoon pepper 2 cups boiling water 3 slices bacon Casserole of Rabbit and Okra 3 tablespoons flour 1 54 teaspoons salt 1 onion 1 cup tomatoes 1 pt. okra sliced Cut bacon into one-inch pieces, and cock in frying pan until brown. Remove bacon, and cut rabbit into appropriate-size pieces for serving. Soak pieces of rabbit in cold water one-half hour. Drain, dredge with flour, brown in bacon fat, and place with cooked bacon in casserole. Chop onion fine, and cook in bacon fat until brown. Add flour, boiling water, and season to taste with salt and pepper. Stir until smooth, and pour over rabbit. Add tomatoes and Okra, and sprinkle w T itli salt. Cover, and bake in moderate oven one and one-half hours. Hamburg Steak a la Tartare 1 lb. round steak 54 cup chopped onion 2 oz. beef suet 54 cup cracker crumbs Put meat through meat chopper. Put suet through meat chopper. Add finely chopped onion, and season with salt and pepper to taste. Shape into balls, rolling in crumbs, and broil over clear fire, or pan-broil. Remove to hot platter, and serve with brown gravy, tomato sauce, or sauce, and garnish with parsley. Lambs 9 Kidneys in Brown Sauce 6 lambs’ kidneys 54 teaspoon onion juice 54 teaspoon paprika 1 J4 tablespoons butter 1 5 4 cups boiling water 1 teaspoon sauce 54 teaspoon salt 5 drops kitchen bouquet 6 slices toast Split kidneys, and soak in cold water for one-half hour. Drain, cover with boiling water, and let simmer for five minutes. Skim kidneys from water, and cut into small dice-shaped pieces. Brown butter, and add to flour. Brown well. Pour in water in which kidneys were cooked, and stir well until smooth. Add kidneys and seasonings, and serve hot on toast. Country Club 54 teaspoon paprika 4 eggs Yz teaspoon salt 1 54 cups stock or milk 1 teaspoon grated onion Cut rabbit into appropriate-size pieces for serving, and sprinkle with salt and pepper. Dip in flour, then in eggs well beaten, and coat thickly with crumbs. Place in well -greased baking pan and bake in hot oven for one-half hour, basting often with bacon fat. Arrange rabbit on hot serving dish, and make a brown sauce in pan, using bacon fat, flour, grated onion, stock or milk, and season with salt, paprika and tomato ketchup to taste. Pour over rabbit, and serve. Ham Mousse 1 54 cups fine-chopped ham 54 cup fresh crumbs 1 cup hot milk 54 teaspoon paprika 1 teaspoon mixed custard 2 egg whites 1 tablespoon gelatine Mix ham with bread crumbs. Dissolve gelatine in hot milk, and add to crumbs and ham. Season with mustard and paprika. Beat whites of eggs very stiff, and fold lightly into mixture. Place in deep pan or mould, and place on ice until firm. Add salt if needed. Rabbit 3 tablespoons bacon fat 4 cups crumbs Young rabbit 4 cups flour 2 tablespoons tomato ketchup \ih\ Brodie’s XXX Custard Powder” makes delicious desserts in an instant. Zffre prides, r erf m — ■ ■■ ^ rg i -CJ--S POULTRY For market, dry picking is the best way — that is, pulling out the feathers immediately after killing, while the poultry is still warm, but for home consumption, the scalding method is quicker and easier. After killing dip in scalding hot water and move about for a few minutes, then pick as quickly as possible. Ducks should be scalded a little longer and then wrapped in canvas or any close cloth, to steam about 5 to 10 minutes, after which the feathers can be easily pulled. The hairs should be singed off by holding and turning the poultry in the flames of a lighted twist of paper, or some burning alcohol. Wash thoroughly and dry, then lay on several folds of paper, and clean at once. The quicker poultry is cleaned, the better, but it is best not to cook it until 24 hours after killing. After singeing, and before drawing, pull out all pin feathers, then cut off the head, and next cut through the skin around each leg, about 1 y 2 inches below the first leg joint, being careful not to cut tendons. Place the leg with the cut over the edge of a table, press downward to snap the bone, then take the foot in the right hand, holding the bird firmly in the left hand, and pull off the foot, and with it the tendons. Make a lengthwise cut through the skin just below the breast bone, large enough to admit the hand, and remove the entrails entire, by first carfully loosening them all around, and then bringing the hand forward, grasping the entrails firmly, and with one pull drawing them out. The lungs and kidneys, on either side of the backbone, should next be removed and then the wind-pipe and crop, close to the skin of the breast, by inserting two fingers under the neck skin. Draw down the skin and cut the neck off, close up the opening after the crop is partly filled with a little dressing. The giblets (gizzard, heart and liver) should next be carefully separated from the entrails, being careful not to break the gall bag attached to the liver, the bile from which would impart an extremely bitter flavor to any parts it came in contact with. Then wash the bird thoroughly in and outside, rub with salt, and let hang in a cool place over night. Roast Turkey Having properly dressed and stuffed the turkey, rub entire surface with salt, spread breast, wings and legs with butter, rubbed until creamy and mixed with flour, and dredge "bottom of pan with flour. Place in hot oven, and when flour on turkey begins to brown, reduce heat, baste with fat in pan, and add 2 cups boiling water. Continue basting every 15 minutes until turkey is cooked, which will require about 3 hours for a 10-lb. turkey. For basting, use i/ 2 cup butter melted in cup boiling water in which the giblets were cooked, and after this is used baste with fat in pan. During cooking, turn turkey frequently, that it may brown evenly. To prepare gravy : As soon as turkey is removed from pan pour off liquid, from which skim 6 tablespoons fat, return fat to pan, brown with 1 or 2 tablespoons flour, and pour on gradually the remaining liquor, to which the giblets, finely chopped have been added, and cook 5 minutes. Remove string and skewers from turkey, and garnish with parsley or celery tips before serving. Scalloped Chicken Dress and joint the chicken, sprinkle with pepper and salt, and place in a pan with butter size of an egg, and milk to cover. Bake until tender. If the milk boils away add more milk, or hot water. Thicken the milk gravy with a little flour just before serving. — — . 1 1 -| Jl7 ~1 irfa 1 ^ jrja M i 1 41 - rtST *' •- *' v ' — — — When shopping remember the good firms who made possible the gift of your book to| EH brides &oo/t E5 Pickled Chicken This is a nice way to prepare old and tough chicken. Clean and joint, and soak in cold salted water several hours, then put on with fresh water and salt, 2 or 3 sliced onions, 2 or 3 bay leaves, y z dozen whole allspice, and when nearly done add enough vinegar to make it quite sour to taste, Let boil unti done, then pour into a crock. There should be enough liquid to cover the towl. Let stand over night. When cold the liquid will be jellied. Fried Chicken Dress a young chicken, cut off the legs, wings and neck, and then cut down the back bone, and press the body open, breaking the breast bone by pounding lightly. Boil the legs, wings, and giblets in water enough to cover and when tender add salt and pepper to taste, and 1 tablespoon flour mixed with 1 tablespoon butter. This will answer as a dressing for the fried chicken. Dip the body of the chicken in corn meal and fry brown in hot drippings. Chicken Pie Use the remnants of cold roast or fricasseed fowl. If roast fowl is used, make stock by covering bones and left-over gravy with cold water and simmer- ing an hour or more ; to three cups of stock add one-half onion chopped, two potatoes cut in half-inch cubes, one teaspoon salt, and one-eighth teaspoon pepper, and boil fifteen minutes; thicken with one-half cup of flour mixed to a paste with cold water; put chicken in a baking dish, add stock and potato, and cover with small biscuit made by using Powder Biscuit or Shortcake recipes. Bake in a hot oven about twenty minutes or until biscuits are done. If the amount of chicken is scant add one or two hard-cooked eggs sliced. Chicken Soup With Dumplings Dress and cut up a chicken, and put on to boil in plenty of cold water, adding salt to taste. Let boil long and slowly, and about one hour before serving, add 1 pt. carrots, peeled and sliced fine, and y 2 hour later 1 qt. potatoes, peeled and sliced also, an onion, if liked, and *4 hour later dumplings made as follows Put y 2 cup butter in a frying pan and when hot add y 2 cup flour, and let cook about 10 minutes, stirring vigorously, but do not let it brown. Then add some of the chicken broth, a little at a time to convert the mass into a smooth ball which will free entirely from the pan. Remove from the fire, and when cool add 1 to 2 beaten eggs, and mix well. Drop into the boiling soup by spoonful and boil steadily about 15 or 20 minutes. Hot Tamales Boil a chicken until very tender. Removes bones and chop meat fine. To each lb. meat add 1 medium sized tomato and onion chopped fine, salt and red pepper to taste, and moisten to the consistency of mush with the chicken broth. Ileat the remainder of the liquor to boiling, stir in corn-meal to make a little stiffer than ordinary mush, and cook thoroughly. Take nice, fresh corn husks and soak in warm water until soft. Then spread a half-inch layer of mush on each husk, and put a good spoonful of the meat mixture on that, and roll up so that the. meat is covered by the mush and the whole is nicely wrapped in the husks. Turn in the ends and tie tightly with twine, and steam y 2 hour. Serve in the husks. Nice tamales can be made in the same way with either fresh beef or fresh pork. The neck of beef is best, as it has the right proportion of fat and lean, and the shoulder of pork is good, adding a little more fat to it. 42 When shopping remember the good firms who made possible the gift of your book. 1 p£f prides [ [-v->j $) LW I 111 |j| |4 B I^Vj :C\ 1 c k i>^' i h i j *; / j !^j i'N! Dear Mrs. Newlywed: Why risk the life of your servants with such hazardous work as window cleaning, when for a small sum your windows can be properly cleaned, just the day you want, by telephoning LANCASTER 0800. We have a staff of specially-trained men who do their work quickly and thoroughly. You can save at least 20% on a yearly contract, i.e. in the Spring, we take off the storm-windows, wash and put up the blinds; in the Fall, we take off the blinds, clean and put up the storm- windows. We also do general cleanings; wash painted walls, ceilings, woodwork, wax and polish floors. We are as near as your telephone. Give us a call. Yours for the best window cleaning service in town. CITY WINDOW CLEANING CO. LTD. I 263 St. George St. With the Compliments of S. SCHLEIFER b.a.,b.c.l. NOTARY PUBLIC 10 St. James Street West LAncaster 1889 M V* | y Ipf LO ,0 SNAP removes cigarette stains from your hands and leaves them smooth and soft. dSnaesytioo/e Roast Goose Follow carefully the directions under the “Poultry” heading to get the goose ready for stuffing. Use the following dressing : Boil 8 potatoes, 2 onions chopped fine; mash them well; add 1 teaspoon sage, l /2 teaspoon salt, *4 teaspoon pepper; 1 piece butter the size of an egg. Mix thoroughly to the consistency of cream. Put dressing in goose ; sew up the opening ; dust over with salt and pepper ; place in the roasting pan; roast in a hot oven so it will brown quickly when half done. Prick the skin all over with a fork so the excess fat will ooze out. If the roaster is self -basting, no water is needed. If using an ordinary roaster, add a cup of hot water when pricking the skin. Taste the goose from time to time until it is tender. Smothered Chicken Dress and joint a young chicken, sprinkle with salt and pepper, roll in flour or corn meal, place the pieces closely in a bread pan, half cover with cold water or milk, and if the chicken is not very fat add lumps of butter or some thick slices of fat bacon. Bake until done. When one side is brown, turn to brown on the other side, and when nearly done put a 2-inch square of biscuit dough on top of each piece of chicken, return to the oven, and bake until a nice brown. When done, remove the chicken with crust to a hot platter, add 1 cup rich cream to the liquor in the pan, thicken with a little flour, let boil up, and serve with the chicken. Pressed or Potted Chicken Dress and joint a chicken, and boil in water enough to cover, until the meat slips from the bones. Drain off the liquor, remove the bones, and cut the meat in small pieces, but do not chop fine, and season with salt and pepper. Boil the broth down to 1 pt., put a layer of meat in a mold with some slices of hard- boiled eggs, then more chicken and eggs, seasoning to taste, then pour in the broth, and set away to get cold. Another way instead of boiling down the broth, is to thicken it with bread crumbs, or 1 tablespoon gelatine dissolved in a little hot water. Chicken Fricassee Dress and joint a chicken, and let it simmer slowly, closely covered in 1 qt. hot water, with 2 stalks celery, 1 bay leaf, 1 slice of onion, salt and pepper to taste, and a pinch of curry. When the chicken is tender, remove from the liquid and place on a hot platter. Stir into the liquid 1 beaten egg, 1/2 cup cream, or 1 tablespoon butter, and 1 tablespoonful flour, and let boil up, then pour over the chicken and serve hot. The platter may be garnished with a border of hot mashed potatoes, and edged with parsley. Steamed Fowl Dress a 5 or 6 lb. chicken, wash and dry thoroughly, and rub with salt and pepper, in and outside. Place an onion and a bay leaf inside, and put the fowl into shape the same as for roasting. Sprinkle a clean towel with flour, wrap it about the fowl, pinning closely, and then place it, back down, in a steamer, and steam continuously 2 or 3 hours, according to its age and size. Serve with currant or cranberry jelly. Pa tronize the firms whose announcements appear in this book. F-*3 sf A 5 f:? 1 Li - fc=-— ■- ^ c J/7C T/r)f luer^ 'S f ^ SALAD DRESSING m 1 egg 2 tablespoons butter y 2 teaspoon salt Lobster-Salad Dressing 1 teaspoon mustard 2 tablespoons flour 1 cup vinegar 3 tablespoons sugar Smooth butter in egg, add mustard, sugar, flour 'and .salt BeatweUan add vinegar. Cook until creamy, stirring constantly. Strain through s and allow to cool. M _ Boiled Dressing ^ 2 tablespoons butter 1 teaspoon mustard powder jJ "up vinegar 2 lable P s7ons sugar “ ^ ne , Separate yolks from whites, and beat until light and thick. Mix d y ingredients Melt butter and add to whites. Add to dry ingredients. A.d cream and 'yolks, stirring well. Stir in vinegar slowly, and continue stirring to prevent curdling. Cook in double boiler until thick, and cool. Fruit Salad Dressing ~ 1 teaspoon mustard powder 2/? cud vinegar 2 tablespoons sugar I tablespoon butter 1 P‘- whipped cream Beat volks, and add vinegar. Smooth mustard, butter and sugar, and add to yolks and vinegar. Smooth mustard, butter and sugar, and add to yolks and vinegar. Beat whites. Cook mixture, and stir m whites. Allow to cool, and add cream. _ _ Mustard Cream Dressing 1 e4 cup water Va Pt. whipped cream 2 tablespoons butter Beat egg thoroughly. Mix dry ingredients, and add to vinegar and water. Add egg and butter, mixing well. Cook in double boiler, stirring constantly. Allow to cool, and add cream. Boiled Mayonnaise 1 cup cream V* CU P vinegar 2 tablespoons salad oil 1 teaspoon mustard powder 2 e gg S 1 teaspoon salt 1 tablespoon sugar V* teaspoon pepper Scald vinegar and cream separately. Beat yolks and stir into cream. Mix dry ingredients, and add to cream. Beat whites of eggs, and add to cream. Pour in boiling vinegar, and cook until consistency of custard, stirring cons- tantly. Remove, and allow to cool. Aunt Mary Salad Dressing 3 yolks of eggs 1 teaspoon mustard powder 1 teaspoon brown sugar Pinch red pepper . y 2 cup vinegar Pinch salt cup whipped cream Beat yolks to froth. Mix dry ingredients, and add to yolks. Add vinegar, pour into double boiler, and cook, stirring constantly until thickened. Remove, allow to cool, and add whipped cream. m Use PASTENE “ Purity ” Olive Oil — Best for Salad Dressings. Pn.M PASTENE "PURITY" OLIVE OIL Cooking — Salad Dressings Medicinal Purposes This Olive Oil is guaranteed pure — and most palatable. Being of the very best quality, it is prescribed by leading physicians. It should form part of the daily diet of children as well as adults, because it is very nutritious. Olive Oil has been used for over 2,000 years as a food as well as for many other purposes. It makes delicious salad dressings, and when used in cooking it makes even the most ordinary foods tasty and appetizing. It is the most easily digested fat and is almost en- tirely absorbed by the human system. In convenient tins and bottles wherever good foods are sold. P. PASTENE & COMPANY LIMITED High Grade Italian Specialties MONTREAL BOSTON NEW YORK IMPERIA, ITALY l (t^7/?e prides ^SocMy ^ ~ 1 With ^X^indsor Mayonnaise On Your Pantry Shelf You are ready for any situation that calls for an attractive, tasty meal. You will find WINDSOR MAYONNAISE creamier and far more delicious than any mayonnaise you have ever used. Made of the very finest in- gredients, perfectly blended, it is a culinary masterpiece. Always have a jar of — = - Windsor Mayonnaise - — ready for use. FOR SALE AT ALL GOOD GROCERS Ask for it by name Manufactured in Montreal by The Dominion Preserving Company LIMITED \ — r — ~~ — — "*Ai & prides Hv-1 y 2 cup fruit juice 1 lemon Fruit Salad Dressing 1/3 cup sugar 1 tablespoon cornstarch 2 whites of eggs Squeeze lemon, strain, and add to fruit juice. Stir in whites of eggs and cornstarch. Heat gradually in double boiler until thickened. Remo\e, and allow to cool. Mayonnaise Dressing 2 yolks of eggs 1 teaspoon cayenne 1 teaspoon salt % teaspoon paprika 1 teaspoon mustard powder 1 tablespoon vinegar 1 tablespoon lemon juice 1 cup olive oil Mix salt cayene, mustard and paprika. Beat yolks well, and add seasonings, mntinSnTto beat until thick. Add olive oil drop by drop for first foiir table- rapidly. Thin dressing as needed with vinegar and lemon juice. All ingredients should be of same temperature. Hispano Fruit Salad y 2 cup maraschino cherries 1 cup powdered sugar y 2 cup lemon juice 2 tablespoons maraschino liquor y 2 lb. almonds 1 can sliced pineapple 3 bananas 2 tablespoons sherry Blanch almonds and — SgarTvS^eh layer. Reserve almonds^r'top^ayer. Mix lemon price, sherry and maraschino liquor, and pour over fruit. Chill, and seive. Celery, Nut and Egg Salad 1 cup English walnuts 1 bunch celery j cup ma y 0 nnaise dressing Cut celery into one-inch P ie ces, and^slit each ^chopped f Zd muS« Tmayllise, stirring well, add sal. to taste, and pent over celery. Serve immediately. Bean Salad 1 onion 2 eggs 2 tablespoons sugar 2 tablespoons butter 1 lb. green or waxed beans y 2 cup vinegar y 2 teaspoon mustard j/ 2 teaspoon salt ^ Drain , and allow to cool. Slice Boil beans m salted watei unt d m j x j n salt, sugar, mustard onion, and add to beans. Beat eggs ’ constant l y until thick and light, and vinegar. Cook in doub e - £ V g r beans. If dressing is too thick. Stir in butter, and allow to cool, thin with cream. Salad cheese Balls 2 tablespoons chopped walnuts Lettuce Dressing 2 Neufchatel cheese 1 tablespoon chopped olives 1 tablespoon chopped p.mentoes ^ ^ balls , putting one-half Mould cheese with olives, Fmen g lettuce with dressing. English walnut on each side of ball, berve 1 — T~. fl tablespoons flour V* teaspoon salt 1 cup milk Melt bulter, add flour, and blend well; add milk and stir until smooth; add cheese and seasonings, and stir until cheese is melted. Cheese Sauce With Chives Follow directions for Cheese Sauce, and just before serving add one table- spoon of finely chopped chives. Serve with any white fish or with plain omelet. Croquette Sauce 3 tablespoons shortening Ys teaspoon pepper 1 cup milk 1/3 cup bread flour Vi teaspon salt Proceed as for White Sauee. Stock may be used in place of milk, and the seasonings may be varied according to the croquette material, using a few drops of onion juice, a dash of nutmeg, cayenne, paprika, or a small quantity of table sauce or ketchup. Creole Sauce y 2 can tomatoes Ya teaspoon salt 1 green pepper 1 teaspoon Worcestershire sauce 2 tablespoons bacon fat 1 tablespoon flour y 2 onion Cook tomatoes until reduced to one cup; peel and finely chop onion; remove seeds and veins from pepper, chop and cook w r ith onion in bacon fat for ten minutes; add flour, salt, and Worcestershire sauce, and stir -well ; add tomato, and simmer five minutes. Cucumber Sauce Pare and grate two small cucumbers, and drain. Season with salt, pepper, and vinegar. Serve with fish. Cider Sauce 2 tablespoons bacon fat Ys teaspoon salt % teaspoon paprika 1 cup cider 2 tablespoons flour Vs teaspoon mustard Blend bacon fat and flour. Add cider, and stir until boiling point is reached. Add seasonings and simmer one-half hour. Serve with doast pork or ham. Drawn Butter 2 tablespoons butter 1 cup hot water V& teaspoon pepper 2 tablespoons flour Va teaspoon salt 1 teaspoon butter Cook butter until it bubbles, stir in flour, add hot water, salt and pepper, and beat until smooth ; add butter in small pieces just before serving. Caper Sauce — To recipe for Drawn Butter add one-fourth cup of capers. 71 | ! i ■M Use PASTENE “ Purity 1 ’ Olive Oil — Best for Salads Hi m EGGS Boiled Eggs m Place eggs in cold water. When water reaches boiling point, eggs will be soft-boiled. An alternative method is : bring water to boiling point, place eggs in water, and boil two minutes for soft-boiled, or three minutes for medium- Doiled. To hard-boil eggs, cover eggs with boiling water, and cook below boiling point for four minutes. Remove eggs from pan, cover with cold water, and wipe dry before serving. Baked Eggs Butter dish well. Break each egg into cup. Drop carefully into dish, season to taste with salt and pepper, and bake in moderate oven for five minutes, if soft-cooked eggs are wanted ; or for ten minutes, if hard-cooked eggs are wanted. Eggs will be more delicately cooked, if dish is placed in pan of hot water in oven, and water kept just below boiling point during baking. Poached Eggs Break eggs in cups. Butter muffin rings, and place in shallow pan, and cover with boiling water. For each pint of water, put in two teaspoons salt. Drop eggs carefully into rings, and cook from five to eight minutes, keeping water just below boiling point. Remove eggs on buttered skimmer or pancake turner, and place on buttered toast. Scrambled Eggs 1 teaspoon chopped parsley 2 tablespoons butter 4 tablespoons milk or cream % teaspoon salt % teaspoon pepper 4 eggs Beat eggs slightly; just enough to mix whites and yokes. Add seasonings, parsley and milk. Melt butter in frying pan, add egg mixture, and cook slowly, lifting with spoon to keep cooking uniform. Stuffed Eggs 6 eggs 3 tablespoons forcemeat 3 tablespoons cream 1 tablespoon chopped mushrooms Boil eggs until hard, and cut in halves. Remove yolks carefully, and mash very fine together with cream or equal amount of olive oil. Add forcemeat, mixing well with yolks and mushroooms or stuffed olives, chopped fine. Season to taste, and mix well. Fill whites of eggs with mixture, taking care not to break edges. Smooth tops of eggs, brush over with white of raw egg, and replace halves together. Cover with bread crumbs, mushroom or tomato sauce, and serve. Omelet 2 eggs 2 tablespoons hot water or hot milk % teaspoon salt 1 tablespoon butter Beat eggs well, and add salt and milk. Melt butter in frying pan. Add egg mixture, and shake pan vigorously until eggs turn brown on bottom side. Remove to part of stove less hot, and leave there until golden brown. If eggs are moist on top, place in oven to dry. Separate omelet from sides of pan with knife, and beginning at side nearest handle, roll omelet into shape of a jelly roll. Turn on to hot platter, and serve at once. Bacon Omelet. — Add finely chopped cooked bacon to omelet before folding. Cheese Omelet. — Add grated cheese to omelet before folding. Mushroom Omelet. — Add cooked mushrooms to omelet before folding. 11 | Ki 7y hJji — McCormick’* Jersey Cream Sodas make all soups taste better. — llliillnfifl _ in kd 1 "Jhe pride’s & oo/? Poached Eggs a la Frangaise Stir 1 tablespoon vinegar and Vo tablespoon salt into 3 pints of vigorously boiling water. Create whirlpool in stirring, and drop egg in centre. Remove pan to back of stove, and allow to cook until white is set. Remove egg from water with skimmer, and trim edges. Repeat process until desired number of eggs is poached. Shirred Eggs and Sausage 5 sausages 1 teaspoon chopped parsley 1 teaspoon melted butter 6 eggs 1 cup tomato catsup Cut sausages into half-inch pieces. Melt butter, add sausages, and fry for five minutes. Add parsley to tomato catsup, pour over sausages, and put mixture into shirred egg dishes. Crack eggs into dishes, and allow to bake until eggs are firm. Cutlets of Eggs 5 hard boiled eggs 1 tablespoon butter 2 tablespoons flour y 2 teaspoon salt y 2 cup milk 54 teaspoon paprika *4 teaspoon chopped onion 1 tablespoon chopped parsley Pinch grated nutmeg Cream butter, and add flour, mixing until smooth. Stir in milk, and allow mixture to come to boiling point. Cook in double boiler for five minutes, stirring constantly. Cut eggs into medium-sized pieces, and add to sauce in double boiler. Add seasonings, allow to cool, and shape into cutlet form. Dip cutlets in flour and crumbs, fry in deep fat, and drain on brown paper. Serve with favorite sauce. Lobster Omelet 2 eggs 1 stalk celery 1 small onion 2 tablespoons chicken stock 1 teaspoon butter % teaspoon sugar 1/3 cup lobster meat 1 teaspoon sauce This recipe is for two individual omelets. Peel onion, and cut into thin slices. Melt butter, drop onion in, and cook for five minutes. Wash, scrape, and cut celery into thin slices crosswise, and add to butter and onion. Stir in chicken stock and sugar. Cut lobster meat into small cubes, mix: with sauce, and add to mixture in frying pan. Butter two individual omelet pans, and put half of mixture into each. Beat eggs slightly, and add to each omelet pan, spreading evenly on top of mixture. Cook until eggs are set. Turn, and fold as with other omelets. Creamed Eggs and Sardines 2 eggs 1 cup sardines 1 cup cream y 2 teaspoon salt 4 tablespoons butter J4 teaspoon paprika 54 cup dry bread crumbs l /g teaspoon pepper Melt butter, and add bread crumbs and cream. Bring to boiling point. Chop eggs into fine pieces, free sardines from skins and bones, and add to mixture. Add seasonings to taste, bring to boiling point, and serve immediately. Creamed Salt Fish Omelet Mix creamed cooked salt fish with finely chopped peppers, and add to omelet before folding. Kidney Omelet Highly season stewed kidneys, and add to omelet before folding. E : 1 SSte 1 i .is 1 I P3 * m 3flwben,al f^eci/iek Those tired, aching feet feel cool and rested when you bathe them with SNAP. !•,* i((Jhe Pffirides ,p/3 oc/fj) P7JJ1 hd ^ Use SNAP for cleaning greasy pots and pans — SNAP dissolves grease with ease. y 2 cup soft bread crumbs l / 2 cup hot milk 34 teaspoon onion juice ENTREES Chicken Forcemeat 1 cup cooked chicken % teaspoon lemon juice 1 teaspoon chopped parsley 2 eggs Chop chicken meat and pass it through sieve. Soak bread crumbs in hot milk. Beat eggs slightly and stir into milk and bread crumbs. Add chicken meat, and season to taste with lemon and onion juices, salt and pepper. Use as filling in fontage cups, or shape into balls and poach in hot water; or roll into balls, dip in flour and saute. Chicken Souffle 1 y 2 cups chicken meat y 2 cup mushrooms 2 tablespoons butter 4 tablespoons flour y 2 cup bread crumbs 3 eggs y 2 cup chicken stock y 2 cup cream 1 teaspoon chopped parsley y 2 cup sherry Melt butter, and stir in flour until smooth. Add chicken stock, cream and mushrooms. Stir in bread crumbs, and season to taste with salt and cayenne. Cook for ten minutes. Add egg yolks, and beat whites until stiff. Fold in whites, and add sherry. Bake in buttered dish forty minutes. Serve immediately with or without mushroom sauce. Creamed Oysters and Celery in Fontage Cups 1 pints oysters 2 tablespoons flour 2 tablespoons butter 2 eggs 1 tablespoon lemon juice y 2 cup cream 2 tablespoons wine 1 cup chopped celery Drain oysters. Melt butter, add oysters, and cook one minute. Remove oysters, add remaining ingredients except wine, and return to fire, cooking until thickened. Re-add oysters, stir in wine, and serve in fontage cups. Creamed Lobsters in Fontage Cups 2 tablespoons flour y 2 cup chicken stock 1 tablespoon lemon juice 1 egg yolk 2 cups lobster meat 2 tablespoons butter 1 tablespoon grated onion 34 cup cream Melt butter, and add grated onion. Stir in flour until smooth, add chicken stock and lemon juice, and cook for five minutes. Season to taste with salt and pepper. Add yolk of egg to cream, beat well, and add to mixture. Add lobster meat, cook until hot, and serve in fontage cups. 2 cups minced veal 1 tablespoon salt y teaspoon pepper y cup milk, or veal stock 1 cup bread crumbs Veal Croquettes 1 tablespoon lemon juice 3 tablespoons butter 3 tablespoons flour 3 eggs 2 tablespoons minced onion Season veal to taste with salt, pepper and lemon juice, and melt butter, adding minced onion. Stir in flour until smooth. Add milk or veal stock, and boil for five minutes. Beat 2 eggs well, and add to mixture, stirring constantly. When thick, stir in veal, and set aside to cool. When cool, shape into croquettes, and dip in crumbs. Mix remaining eggs with crumbs and re-dip croquettes in this. Fry until brown in deep fat, and serve with or without white sauce. 0 il<»8^S«SS pi Use PASTENE “ Purity ” Olive Oil m Chicken Croquettes 2 cups chicken meat 1 CU P white sauce 1 tablespoon lemon juice 1 e &g 1 tablespoon onion juice 1 CU P bread crumbs Cut chicken meat into fine pieces, and add seasonings to taste. Mix well with white sauce, and shape into croquettes. Mix part of crumbs with egg. Dip croquettes first into dry crumbs, then into egg-and-erumb mixture, and fry in deep fat. A variety of croquettes may be made by adding y 4 cup chopped mush-rooms, chopped ham, chopped sweetbreads, or chopped truffles. Green Pea Timbales 1 pt. canned peas 3 egg whites 4 tablespoons flour 10 drops onion juice 1 cup milk, or soup stock Drain peas, and press through sieve. Stir in flour, and add milk or soup stock. Season to taste with onion juice, salt, pepper and cayenne. Beat egg whites until stiff, and add to mixture. Press mixture into butter timbale molds, set in pan of hot water, and bake in a slow oven until firm. 1 ake from molds, and serve on hot platter with desired sauce. Scalloped Mushrooms 1 lb. fresh mushrooms 1 cup butter 2 cups bread cubes 2 cups white sauce Wash, scrub and peel mushrooms. Melt butter in frying pan, and add mushrooms, saute-ing until tender. Arrange mushrooms in buttered baking dish, covering each layer with white sauce. Dip bread cubes in melted butter, place on top of mushrooms, and brown in hot oven. Stuffed Peppers 8 red or green peppers 1 cup bread crumbs Cut tops from peppers, remove seeds, and cover peppers with boiling water. Leave standing for five minutes, and ffll with favorite stuffing. Cover peppers with buttered bread crumbs, arrange in baking dish, and bake for one-half hour. 2 cups tomato pulp 2 slices onion 4 cloves 3 tablespoons butter 1 cup bread crumbs Tomato Croquettes 2 peppercorns ^2 teaspoon salt % teaspoon paprika cup cornstarch 2 eggs Add cloves, onion, peppercorns, salt and paprika to tomato pulp. Cook ten minutes and press through sieve. Melt butter. Add butter to cornstarch, add tomato mixture, and boil for ten minutes. Stir in one egg, and pour into buttered pan. Allow to cool, cut into squares, and dip in bread crumbs. Mix other eggs with remaining bread crumbs, dip in squares, and fry them in deep fat. Drain on brown paper, and serve. Oyster Croquettes 1 cup raw oysters 3 tablespoons cracker crumbs 1 cup cooked veal 2 eersr yolks 2 tablespoons butter 1 tablespoon onion juice 1 egg % cup cracker crumbs Drain and clean oysters, reserving liquor. Scald liquor, and strain. Chop oysters fine. Soak cracker crumbs in liouor, and then mix in oysters, veal and onion juice. Melt butter, and add. Shape into croquettes, dip into cracker crumb* ; mix with egg, and roll croquettes in this mixture. Fry in deep fat, drain on brown paper, and serve. inn 1 • i i (>( ) ! j i ^ s ] | I rjyl McCormick’s Jersey Cream Sodas — the choice of most Canadian housewives. — — [milKnji i r. n [ ‘ 'S** P i (L7he r v-jHi --V— . Hv-1 HOW TO BAKE BREAD White bread is made from a mixture of flour, liquid and yeast. m lhik...A.i The most nutritious bread is made from patent flours. The liquid used may be pure water, scalded milk, or a combination of the two. The yeast is a fungus that, in the process of feeding and growing, produces a gas which we depend upon for raising the dough. The conditions for growth are moisture, even temperature, food and air. The temperature best suited for yeast growth is 86 degrees Fahrenheit. Sugar is added to dough to give yeast an easy method of obtaining its food. The yeast attacks the sugar first, then the starch and lastly the nitrogenous matter ; therefore avoid processes of bread-making requiring long hours and many risings. Two risings are quite enough if the ingredients are carefully blended. The purpose of the first kneading is to thoroughly distribute the yeast ; the purpose of the second kneading is to break up the bubbles and to distribute the gas evenly throughout the dough. If the dough is too light the bread will be full of large holes. To Knead Push the dough with palm, curving the fingers to keep the ball from flattening too much. With every push turn the dough one-quarter way round and fold over. Do not make it too stiff. A soft dough makes a tender bread, and one that will keep better than a stiff one. Knead for about twenty minutes or until* the dough has a silky smoothness, is full of blisters and does not stick to the hands or bowl. To Bake Bread The best pan for baking bread is made from Russian iron. It should be four inches deep, four and one-half inches wide, and ten inches long. A new baking pan should always be baked blue in the oven before it is used. Bread should be baked in a hot oven. Use one and one-half pounds of dough to a loaf. The loaf should continue browning for the next twenty minutes. Reduce the heat and finish baking in fifteen minutes. Bread is done when it leaves the sides of the pan. When done, remove from pans, lay on a rack, brush over with melted butter if you wish a soft crust. Biscuits require more heat than bread. The time required for baking is from fifteen to twenty minutes. The rolls should continue rising the first five minutes, and brown in the next eight minutes. A shallow pan of boiling water placed in the oven under the loaves causes loaves to rise better and produces a more tender crust. Nut Bread 1 cup sugar 1 egg \14 cups milk 4 cups flour 4 teaspoonfuls baking powder \ J A cups nuts First mix sugar and egg in a bowl. Measure and sieve your flour. Add baking powder to flour. Then alternate in adding the milk and flour to the sugar and egg. After these are mixed, add the nuts. Either English walnuts or the plain American walnuts can be used. The nuts can be ground by putting them through a meat chopper or by rolling them on the bread board by using a roller pin. After all your ingredients are well mixed, put them in two pans, that have first been greased with lard. Bread pans are preferable. Let the bread rise for 20 minutes. Put in a moderate oven to bake for forty minutes. rr I ()1 1 38a j ! FT! l: When shopping remember the good firms who made possible the gift of your book. ,-c-i liilfbn prides Coffee Bread 2 cups flour }4 cup sugar 2 teaspoons baking powder 1 cup milk 1 egg l A teaspoon salt Beat egg well, and add to milk. Stir in sugar. Mix flour and baking powder and add. Add salt, stir well, and bake in flat tins. Corn Bread y 2 cup flour 2 tablespoons sugar 1 cup corn meal 2 tablespoons butter 1 teaspoon salt 1 cup sour milk 1 teaspoon soda Add sugar to butter and smooth. Pour in milk. Mix flour and corn meal, and add to mixture. Dissolve soda in boiling water, and add. Add salt, stirring well. Bake for three-quarters of an hour. Boston Brown Bread 2 cups flour 2 cups rye meal 3 cups sour milk 14 tablespoon salt 1 cup molasses l / 2 cup raisins 1 teaspoon soda Add molasses to sour milk. Dissolve soda in boiling water, and add to mixture. Stir in flour and rye meal, and add salt. Place dough in deep baking pan, which has been well greased. Cover with raisins. Place in steamer, and steam for three hours. Serve hot. Currant Bread 1 y 2 lbs. sugar 1 lb. brown sugar \y 2 lbs currants 1 teaspoon soda y 2 lb. citron 1 tablespoon lard 1 tablespoon butter 1 pt. sour milk Add soda to sour milk. Stir in lard and butter, and smooth. Add sugar, stirring well. Mix currants and minced citron, and add to mixture. Stir in flour slowly, and beat until smooth. Shape into two loaves, and bake for one and one-half hours. Baking Powder Biscuits 2 cups flour 2 teaspoons baking powder l / 2 teaspoon salt 2 tablespoons butter 34 cup milk Add baking powder and salt to flour, and sift twice. Work in butter until smooth and gradually add milk, mixing with knife until dough is of soft consistency. Place on floured board, and roll lightly until one-half inch in thickness. Cut into shapes desired, place in buttered pans, and bake in hot oven. Graham Gems 1 tablespoon sugar 1 tablespoon butter 1 cup graham flour 2 tablespoons bran 2 teaspoons baking powder 1 egg Pinch salt Milk Mix sugar and butter well together, add other ingredients. Add milk enough for batter and drop in gem pans — eight gems. When shopping remember the good firms who made possible the gift of your book. r p~n l±3 'dried. :« 04 | i :‘f r’A- Sr*;;] it: lu Send the Publishers the names of y our newly-married friends, or brides-to-be. Ld PIES Making of Pastry Pastry, to be worthy of the name, should be light, flaky and tender. For making pastry, a good brand of pastry flour and the best obtainable shortenings are absolute essentials for even ordinary success. The lightness of pastry depends upon the amount of air enclosed in the cells and upon the expansion of that enclosed air during the process of baking. The flakiness of pastry depends entirely upon the quality and quantity of the shortening used. Crust for One Pie 1 cup flour 2 tablespoons lard (heaping) 4 tablespoons water Pinch of salt Sift flour and salt together, and lard, cutting and mixing well with a knife. When well mixed add water, still stirring with knife. Sprinkle the moulding board with flour, and turn out the dough. Roll out, then fold and roll out about four times. Then it will be ready to use. For top crust finish by adding a few dots of butter between last folding, and sprinkle a teaspoon of sugar on top and slightly roll in as for sugar cookies. Apple Pie 4 or 5 cooking apples ks teaspoon salt 1/3 cup sugar 1 teaspoon butter \4 teaspoon grated nutmeg 1 teaspoon lemon juice Lemon rind grated Line pie-tin with pastry made as above, and roll out as thin as desired. Pare, core, and slice apple into eighths. Place row of these slices around pie-tin, about one-half inch from edge, and fill towards centre until bottom of tin is covered. Pile on remainder of apple slices. Mix salt and sugar. Add lemon juice and rind. Sprinkle over apples, and dot over with butter. Dampen edge of crust with water, cover with upper crust, and mould edges together with the fingers. Prick top crust with a fork, placing in oven. Use moderate oven, and bake from forty to fifty minutes. Apple pie may be made very well without lemon juice, butter and the grated lemon rind/ Cinnamon is preferred by many people in place of nutmeg. If evaporated apples are used instead of fresh fruit, they should be soaked overnight in cold water. Raisin Pie y A lb. raisins H Pt- boiling water Rind and juice of 1 lemon V* cup sugar 1 teaspoon flour (heaping) 1 egg Pour water, juice of lemon, sugar, flour and egg over raisins. Bake ttith two crusts. Pumpkin Pie 1 cup pumpkin (prepared) 1 CU P m ^k 3 e gg S 1 teaspoon ground cloves 1 teaspoon ground cinnamon 1 teaspoon ginger Beat separately whites and yolks of eggs. Mix all ingredients. Add cloves, cinnamon and ginger. Bake in one crust. Sweeten to taste. Strawberry Pie Strawberries 2 tablespoons sugar 2 eggs (whites) . . Whipped cream Lemon juice Put berries in a baked crust, cover with whipped cream, then meringue made of whites of eggs, sugar and dash of lemon juice. Oi l] *65" When shopping remember the good firms who made possible the gift of your book. m Blueberry Pie 2 l /z cups blueberries Vz cup sugar 1 tablespoon flour % teaspoon salt Line deep tin with plain pastry, and fill with berries, which are slightly dredged with flour. Sprinkle with sugar and salt, and cover with top crust. Bake fifty minutes in a moderate oven. Blueberry pie, made in this way, is not sweet enough to suit all palates. If further sweetening is required, substitute 1/3 cup of molasses for an equal amount of sugar. Blackberry Pie V/ 2 cups blackberries A teaspoon salt y 2 cup sugar Pick over berries, and wash carefully. Stew them till soft with just enough water covering them to prevent burning. Add sugar and salt to taste. Line tin with pastry, put on rim of pastry, fill tin with cooled berries, and arrange six strips of a pastry cut same width across top of berries, and put on Tipper rim. Bake for one-half hour in moderate oven. Peach Pie 6 large peaches 1 cup sugar y 2 pt. whipped cream 1 cup strawberries Peel peaches after they have stood in boiling water for one minute. Slice peaches, cover with enough water to prevent burning, and cook until soft. Sweeten to taste with sugar. Cool, and fill crust. Cover with whipped cream, sweetened and flavoured to taste, and with fresh strawberries that have been cut in halves, slightly mashed and sweetened. Chocolate Pie 1 square unsweetened chocolate 1 tablespoon sugar y 2 teaspoon salt 2 egg yolks 3 tablespoons hot water Y \ cup scalded milk 1/3 cup flour 1 teaspoon vanilla Melt chocolate over hot water. Add hot water, sugar, milk and salt, and stir in flour. Cook mixture until it thickens, and beat egg yolks well, adding them to mixture. Dilute vanilla with some of mixture, and add. Turn into pastry-lined tin, and bake for twenty minutes in moderate oven. Remove from oven, allow to cool slightly, and cover with meringue made of whites of eggs and 3/4 cup sugar. Replace in oven to brown. Whipped cream may be substituted for the meringue. Cocoanut Pie V/2 pts. milk 1 teaspoon flour 2 tablespoons corn starch 1 cup sugar 3 eggs % cup cocoanut Bring milk to boil. Thicken with cornstarch, and stir in flour. Dissolve sugar in milk, and add. Beat yolks of eggs, flavor to taste ; and fill crust which has already been baked, with mixture. Spread beaten whites of eggs over top, sprinkle with cocoanut, and brown slightly in moderate oven. Buttermilk Pie V\ cup chopped seedless raisins V\ cup sugar y 2 teaspoon ground cloves Grated nutmeg Y cup buttermilk 1 egg y^ teaspoon cinnamon Pinch salt Mix together raisins, buttermilk, sugar, egg, well beaten, add cloves and cinnamon, nutmeg and salt. Mix all thoroughly and bake between two crusts. 1 : ! 66 r ;r L - Imtlhftll Brodie’s XXX Jelly Powder ” lillllmii m uiLaJ V— i! Si Sfiewtonal 0tedfieb «•! 13 H Use SNAP for cleaning your bath-tub, wash-basin and kitchen sink. SNAP is unequalled for cleaning kitchen utensils. Try SNAP — you’ll be delighted ! ^ok^yhe prides, Lemon Pie Y \ cup sugar 2 tablespoons corn starch Yi cup boiling water 2 tablespoons flour 3 tablespoons lemon juice Rind of 1 lemon grated 1 teaspoon butter Mix corn starch, flour and sugar, add boiling water, stirring constantly. Cook two minutes, add butter, egg yolks, lemon rind and lemon juice. Line tin with pastry, and turn in mixture, which has been allowed to cool, and bake until pastry is well browned. Cool slightly, and cover with meringue made as in recipe for chocolate pie. Return to oven, and bake until meringue is browned slightly. Cream Pie Crust 2 cups flour 3 teaspoons sugar Cream 1 pt. milk 2 tablespoons flour 4 tablespoons butter 1 egg 6 tablespoons sugar 5 eggs (yolks) 1 teaspoon vanilla Rub flour and butter together. Mix egg and sugar. Put together, roll lightly and bake. Boil milk, sugar, flour, yolks of eggs, vanilla to a thick cream and when cool pour on cool crust. Beat whites of eggs to a stiff froth, mix in a little powdered sugar and spread over the top. Set in oven to brown. 1 lb. suet 12 large apples 1 lbs. raisins 1 pt. cider Mince Meat Juice of 3 lemons 3 cups brown sugar 1 tablespoon cinnamon, allspice and Cloves 1 lb. currants Put suet and apples through food chopper, add raisins, currants, juice of lemons, brown sugar, cider, cinnamon, allspice, cloves and nutmeg. Cook slowly until thoroughly mixed. Put in stone jar when cooked. Mince pies should always be baked with two crusts. Custard Pie 3 eggs y 2 cup sugar y 2 cup cream and milk little nutmeg Line a deep pie plate with good pie crust and grate a little nutmeg on the crust. Beat eggs with sugar, add cream and milk enough to fill crust (about 1 pin^. Bake in a moderate oven just to the boiling point. Serve cold. Or, reserve the whites of 3 eggs and, when the custard is done, beat the whites to a froth and spread on top. Add a little sugar to the whites and return to the oven and brown slightly. No*e on Custard Pie°. — For custard and fresh fruit pies, it is advisable to have paste very cold and firm and to have a quick oven; otherwise, the liquid will soak in and the crust be heavy or soggy. Maple Custard Pie 3 eggs 2 cups hot milk y 2 cup maple syrup y 4 teaspoon salt Beat the eggs until well blended, add the syrup and hot milk. Line a pie plate with good paste, add filling, and bake in moderate oven. m ,o 67 0 When shopping remember the good fir ms who made possible the gift of your book — T"JH 4 medium-size apples 4 eggs 1^4 cups bread crumbs PUDDINGS Baked Apple Dumpling Peel, core, and leave whole, enough apples for one layer in medium deep pudding dish, leaving small space between apples. Sprinkle four or five table- spoons of sugar and one tablespoon of grated nutmeg. Place a small lump of butter in each apple, and pour enough boiling water over apples to completely cover them. Cover with thick piecrust, and bake for one and one-halt hours in Sl ° W 0VCn - Black Pudding 1 run innlnsses 1 nutmeg 2 cups flour , 1 teaspoon baking soda 1 cup granulated sugar Cream butter and sugar, stir in molasses, flour and sugar, and beat until smooth. Add nutmeg grated, add baking soda, and steam for two and one-halt hours. ... it Note : This pudding will keep for thirty days in a cool place. Bachelor’s Pudding 1 cup dried currants 2 teaspoons vanilla 1 cup granulated sugar Pare apples, and chop into fine pieces. Add sugar, making sure it is mixed well with apples. Break and add eggs, stirring well. Add currants and bread crumbs, stirring well. Add vanila, stir well, and turn into well-buttered double boiler. Steam for three hours, and serve hot with hard sauce. Sprinkle grated nutmeg over top. Bread Pudding 1 cup stale bread crumbs Va teaspoon salt 1*4 pts. milk } lemon 4 eg g S 1*4 cups granulated sugar Place bread crumbs in baking dish and smooth with a little hot water. Pour in milk and mix thoroughly. Beat two whole eggs and the yolks of two other eggs, and stir into mixture. Add salt to taste, and grate the rind of lemon over top of mixture. Place in oven, and bake until mixture is of consistency of baked custard. Beat the two remaining whites of eggs until very stiff, add sugar and juice of lemon to whites, and pour over mixture. Let brown in very hot oven, and serve either hot or cold. Caramel Pudding \y 2 tablespoons corn starch Pinch of baking powder 1 cup brown sugar Va teaspoon salt 1 pt. milk Scald milk in double boiler. Dissolve sugar in water, dissolve cornstarch in milk, and add both to scalded milk. Add salt and baking soda, and pour mixture into mould. Allow to cool before placing on ice. Serve extiemely cold with cream and sugar. Fig Pudding 1 lb. figs ? eggs 1 cup bread crumbs 1 CU P mllk 1 tablespoon butter 1 cup granulated sugar Chop figs very fine, and mix well with butter. Stir in bread crumbs, eggs, milk and sugar, mixing thoroughly. Pour pudding into buttered baking dish, and steam for two and one-half hours. P lllliniill Brodie’s XXX Jelly Powder ” makes delicious desserts in an instant. Can your bath-room pass the close scrutiny of your guests ? SNAP solves this problem. POT) he prides ,^00 Vanilla Cornstarch Pudding 1 pt. milk y A teaspoon salt 1 tablespoon corn starch 1 teaspoon vanilla 2 tablespoons granulated sugar y 2 teaspoon butter 2 egg yolks Beat egg yolks, and add a small quantity of milk. Dissolve cornstarch in a small quantity of milk, and add to egg yolks, stirring well. Place remaining milk in saucepan over boiling water, and when milk boils stir in cornstarch mixture. Let cook for five minutes, add salt, sugar and butter, and remove from fire. Pour into pudding dish, and when cooled a little add vanilla, stirring well Chocolate Cornstarch Pudding V 2 cup milk y 2 cup grated chocolate 1 tablespoon vanilla y 2 cup granulated sugar 2 egg whites Make cornstarch pudding as above. Place milk and chocolate together in small saucepan above boiling water, and cook until chocolate is smooth and thick, stirring continually. Add 3 tablespoons of sugar, and remove from fire, stirring until cool. Add vanilla, and spread carefully, a teaspoonful at a time, over cornstarch pudding in pudding dish. Beat egg whites stiff, add one table- spoon of sugar, two or three drops of vanilla, and spread on top of chocolate. Brown delicately in oven. Chocolate Pudding 1 pt. milk 2 squares chocolate 1 cup granulated sugar y 2 package gelatine Place milk and chocolate in small pan over boiling water, and cook until smooth. Add sugar, let come to a boil, and stir in gelatine which has been well- soaked. Boil for five minutes. Flavor with vanilla to taste, and serve cold topped with whipped cream. Indian Pudding 3 qts. milk 1 teaspoon salt 1 tablespoon brown sugar 1 cup corn meal 2 tablespoons molasses y 2 cup raisins 1 teaspoon allspice 4 eggs 2 tablespoons butter Stir sugar into milk, and add molasses, allspice, butter and salt. Mix thoroughly. Mix cornmeal in a little milk, add raisins, and pour into mixture, stirring constantly. Beat eggs well, and stir in. Put in baking dish, and bake for three-quarters of an hour. Potato Pudding 6 large potatoes 4 eggs 54 cup sugar y 2 cup butter 1 teaspoon salt 1 nutmeg 1 cup milk 2 cups flour Boil potatoes, and mash. Stir in eggs, milk, grated nutmeg and sugar. Smooth flour and butter, and add. Mix in salt, and bake mixture in hot oven for three-quarters of an hour. Raspberry Pudding 1/3 package gelatine 1 lemon 1 cup raspberries 1 cup hot water 1 cup cold water 1 cup sugar Dissolve gelatine in water. Add raspberries, sugar, hot water, and juice of lemon. Mix together, and place on ice to harden. Serve with powdered sugar and cream. - Patronize the firms whose announcements appear in this book. - m m f -7he brides Moo# I lBlSiB Ij l -rrA L Graham Pudding 'i tZ molasses ^ »P> *">!»" y 2 cup milk V* teaspoon baking soda l /2 teaspoon salt 1 CU P ralsins Pour molasses into mixing bowl. Melt butter, and add to molasses. Ado other ingredients in given order, mixing thoroughly. Turn into greased mould, and steam for two and one-half hours. Dates or figs may be added, if wished. Serve with : Graham Pudding Sauce 2 tablespoons butter 2 cups boiling water 1 cup granulated sugar V* teaspoon vanilla 3 tablespoons flour Mix sugar, flour and butter until smooth. Add boiling water, and cook over fire until mixture thickens, stirring constantly. Allow to boil for five minutes. Remove from fire, add vanilla, and pour over pudding. Ginger Pudding 1 cup nlolasses 1 teaspoon ginger 1/3 cup butter 2 egg yolks y 2 cup water . - cups flour 1 teaspoon baking soda Stir soda into molasses, and add butter, water, flour and eggs. Mix to smoothness. Steam for two hours, placing pan over cold water and allowing to heat gradually. .Serve with : Ginger Pudding Sauce y 2 cup boiling water x / 2 teaspoon vanilla 2 egg whites Cream butter and sugar, and beat in egg whites. Add boiling water and vanilla, mix thoroughly, and pour over pudding. Lemon Pudding y 2 cup sugar 1 lemon 1 pt. milk Pour milk over crumbs. Add sugar and grated rind of lemon to yolks of egg, and beat thoroughly. Stir into milk and crumbs, and bake for one-half hour. When done, cover with egg whites beaten to stiffness, and warm slightly in oven. Serve with : Lemon Pudding Sauce Y x cup butter 1 lemon 2/3 cup sugar 1 egg Cream butter and sugar, and add lemon juice and grated rind, and egg yolk. Beat well, and add stiffy beaten egg white. Place in dish above boiling water, and stir constantly for five minutes. Pour over pudding. Lemon Meringue Pudding \y 2 tablespoons corn starch 7 tablespoons granulated sugar 2 cups milk Juice and rind of one lemon 3 eggs Cook cornstarch in milk 3 minutes, and pour over yolks of eggs beaten in three tablespoons sugar — add lemon juice and grated rind — pour into bake pan — beat whites to stiff froth and add four tablespoons sugar — put on oudding and bake in very slow oven until meringue is cooked. y 2 cup butter 1 cup sugar 1 cup coarse bread crumbs 2 eggs ' Brodie’s XXX Jelly Powder '* makes delicious dessert in an instant.- Use SNAP for cleaning your bath-tub, wash-basin and kitchen sink. 1 1 1 ■ ;3 prides d3 oo/d)) ) crn □ 0^eMmiwi 0ledfieb ns SNAP cleans your hands ! Quicker ! Easier ! Better than soap ! Zfhe pride’s pfj Y* cup molasses 1 cup flour Yz teaspoon salt V . 2 cup hot water Lemon Sauce 2 cups granulated sugar 2 lemons 2 eggs Squeeze lemons, and grate rinds. Mix eggs and sugar, and add lemon juice and grated rind. Mix thoroughly, and add one pint of boiling water. Rice Pudding 2 qts. milk 1 tablespoon butter 1 cup sugar 1 teaspoon vanilla 2/3 cup rice Mix sugar, rice, butter and vanilla in milk, and cook in moderate oven for two hours until pudding is of consistency of cream. Stir occasionally. Shanty Pudding 1 teaspoon cinnamon Ya teaspoon cloves 1 teaspoon baking soda 1 cup raisins 2 egg yolks Mix ingredients together in the given order, adding baking soda and raisins last of all. Steam one hour, and serve hot with preferred sauce. Suet Pudding 1 cup suet 1 cup raisins 4 cups flour 1 teaspoon baking soda 1 cup molasses Mix ingredients together in order given, adding baking soda last, and steam for three hours. Serve with : Suet Pudding Sauce 1 cup sugar 2 tablespoons corn starch 54 cup butter 1 lemon 1 pt. boiling water Cream sugar and butter. Add cornstarch, and mix thoroughly. Pour in boiling water, stirring constantly until thickened, and add lemon juice. Farina Pudding 2 cups milk 3 eggs 4 tablespoons farina Yt lemon rind 3 tablespoons granulated sugar Grate lemon rind, add to milk, and place in double boiler. When milk boils, add farina, and cook for five minutes. Remove from fire. Add sugar to yolks of eggs, and beat until light. Pour milk mixture over eggs and sugar, stirring continually. Beat whites of eggs stiff, add to mixture which has been allowed to become slightly cool, folding whites in carefully. Turn into pudding dish, place dish in hot water, and bake in moderate oven for twenty-five minutes. Serve with a cream or meringue sauce. Foamy Pudding 1 pt. boiling water 2 tablespoons granulated sugar 2 tablespoons corn starch % teaspoon salt 3 lemons 1 cup milk 2 eggs Squeeze lemons, and grate rinds. Mix eggs and sugar, and add lemon grated rind to boiling water. Add cornstarch, one tablespoon sugar, and salt to taste. Allow to cool. Beat egg whites stiff, and add. Heat milk, stir in egg yolks beaten stiff with one tablespoon sugar. Pour milk mixture over pudding, flavor to taste, and serve cold. iht.uil 1 , 7 1 j Send the Publishers the names of your newly-married friends, or brides-to-be. m hrl.Ji.t 18SK H ^ ride’s^ 3. vl French Cocoanut Pudding 1 qt. milk 54 teaspoon salt 3 tablespoons corn starch 1 cup grated cocoanut 4 eg g S 1 teaspoon lemon juice 1 cup sugar Mix 1 pt. milk, salt and i/ 2 cup sugar together, and bring to a boil on stove. Dissolve cornstarch in rest of milk, and stir into hot milk. Add yolks of eggs and cocoanut. Beat whites of eggs to stiff froth, add remaining sugar, flavor with lemon, and spread over pudding. Sprinkle a little cocoanut on top. Kiss Pudding 1 qt. milk 54 teaspoon salt 4 e gg S 2 tablespoons corn starch 2 tablespoons sugar Grated rind of lemon 1 tablespoon butter 1 teaspoon vanilla Add sugar to yolks of eggs, and mix thoroughly. Stir in butter, salt and cornstarch. Boil milk in double boiler, and add mixture, stirring thoroughly until well-cooked. Pour into earthen dish, and cover with whites of eggs beaten stiff. Flavor with vanilla, set in oven to brown, allow to cool, place on ice, and serve cold. Lemon Bread Pudding 1 pt. milk 4 eggs pt. bread crumbs 1 lemon rind 1 cup granulated sugar 1 cup powdered sugar 2 tablespoons butter Scald milk, stir in bread crumbs, and while on stove add granulated sugar, butter, esrg yolks, and grated rind of lemon. Mix thoroughly, and bake for one-half hour. Beat egg whites and powdered sugar together, adding juice of lemon. Pour mixture over pudding, and brown lightly in oven. Serve with cream if wished. Fluff Fluff Pudding 6 egg whites 1 cup granulated sugar 1 lemon V 2 cup English walnuts y 2 cup raisins Beat egg whites to a stiff froth. Stir in sugar slowly. Squeeze lemon, and grate rind. Add lemon juice and grated rind, mixed together, to chopped walnuts and chopped raisins. Add to egg whites and sugar, and beat until stiff. Pour into unbuttered baking dish, and bake for twenty minutes. Oldfashioned Raisin Dumplings 1 y 2 cups granulated sugar 4 cups water 4 cups flour 1 cup seeded raisins 4 teaspoons baking powder 1 teaspoon butter y$ teaspoon salt 1 y*. cups milk Add raisins and sugar to water, and cook for one hour at a simmer. Mix flour, baking powder and salt, stirring well. Rub in butter, and add milk, stirring well. Ro)J batter out one-half inch thick, and cut into one and one-half inch squares. Drop squares into boiling syrup. If syrup is too thick, dilute with boiling water. Cover pan, and cook dumplings at a boil for twenty minutes. Serve with syrup. irr-ii — ” r EcS i 1 v-xA' ES m pride’s rm Easter Pudding 1 cup cocoanut grated 1 teaspoon vanilla 2 tablespoons powdered sugar 1 cup pistachio nuts 1 cup whipped cream 1 lb. angel cake 1 egg white Mix cocoanut with sugar, beat eggs white until stiff, and add. Add vanilla, and stir in whipped cream. Cut angel cake into slices one-half inch thick, place slices on plates, and cover each slice with the above mixture. Sprinkle with pistachio nuts, and serve. Plum Pudding 1 cup suet 2 cups bread crumbs 1 teaspoon ground cloves 1 teaspoon allspice 1 teaspoon baking soda y 2 cup granulated sugar 1 cup flour 1 cup raisins 1 cup currants 1 teaspoon cinnamon 1 teaspoon mace l / 2 cup molasses iy cups milk 1 y 2 teaspoon salt Dry bread crumbs in oven, and roll very fine. Soak bread crumbs in milk, and allow to cool. Stir in sugar, spices, chopped raisins, currants, cloves, all- spices, cinnamon, mace, and molasses. Dissolve soda in milk, and add. Mix salt with suet, and stir suet into mixture. Stir in flour, and beat until smooth. Pour into well-greased mould, set mould in pan of boiling water, and allow to cook for five hours, keeping mould covered closely. Keep sufficient water in pan to cover mould completely. Serve hot with : Liquid Sauce cup flour y 2 cup granulated sugar 1 egg 1 tablespoon butter Mix flour and sugar thoroughly. Stir in three cups of boiling water, and allow to boil. Whip egg and butter together, and pour in boiling sauce. Beat for a minute, flavor to taste, and pour over hot pudding. English Plum Pudding 1 lb. smoothly mashed potatoes y 2 lb. carrots 1 lb. bread crumbs 1 lb. currants 1 lb. raisins 34 lbs. granulated sugar y 2 lb. suet 1 nutmeg *4 teaspoon salt 4 eggs Mix above ingredients in the order given, stir until all are thoroughly mixed, and pour into buttered moulds, cover, and steam for four hours. Serve hot with sauce prepared as above. Christmas Pudding 1 lb. raisins 1 lb. currants *4 lb. sultanas 1 lb. suet y 2 lb. bread crumbs 1 pt. milk 10 eggs 34 lb. flour 34 lb. citron and orange peel 1 nutmeg Stone raisins and divide them. Wash and dry currants and sultanas. Chop peel into fine slices. Mix all these with bread crumbs. Chop suet fine and add to bread crumbs. Add flour, mixing well. Grate nutmeg, and add. Stir in the eggs and milk, the eggs having been well beaten. Mix thoroughly, pour into mould, and cover with floured cloth. Boil for six hours, turn out of mould, and serve with arrowroot sauce. 73 I 3®] F7I When shopping remember the good firms who made possible the gift of your book. |i*V- 1 %Zfhe pride’s &oo/e pn Qtj pni IdLJ CAKE MAKING = — hH Cake making is the one branch of cookery, that is most frequently under- taken by the inexperienced person, in spite of the fact that the mixing and baking require more care and judgment than many other departments of cookery. Yet cake making is an art not difficult to acquire. The best ingredients are absolutely essential — eggs must be perfectly fresh. To a certain extent eggs help to lighten a cake and have a decided influence on the texture, flavour and grain of a cake. Butter should be sweet, and fruit or finely granulated sugar should be used in order that it may be dissolved more easily and help to produce a cake of fine texture. A cake can be said to be perfect if it has risen evenly, is uniform in shape, golden brown in color, feels light when held in the hand, has a fine even grain throughout and a good flavor. Cake mixtures are divided into two classes, namely : 1. Cakes with butter, that is, all loaf, pound or nut cake and chocolate cake. 2. Cakes without butter, for example : sponge cake and angel cake. Observe these proportions : Less butter than sugar, usually one-third to one-half ; less sugar than flour, usually two-thirds as much sugar as flour. The correct method of procedure is as follows : Collect all the ingredients required for cake before starting, so work of mixing may be quickly accomplished. Prepare the cake pan ; grease thoroughly by means of a brush, just before putting in mixture, then dredge pan thoroughly with flour, invert, and shake pan to remove all superfluous flour, leaving only a thin coating which adheres to the grease. This will help to remove the cake more easily from pan after it is baked, and will also give cake a smooth under- surface. Accurate and level measurements are absolutely necessary. If the flour is carelessy measured, cake will be coarse in texture, and will resemble bread in appearance; if too much sugar and butter is used the cake will fall apart when baked. It. is well to have a capacious mixing bowl, a wooden spoon, a spatula, a measuring cup and spoons, a sifter and a practical egg beater. Measure dry ingredients accurately. Measure butter, place in a bowl, work with back of wooden spoon. Measure sugar, add gradually to butter, blending each addition of sugar thoroughly with the butter, in order to make sure that it will be thoroughly dissolved ; beat for three minutes to enfold air, which will help to lighten cake. Break and separate eggs, allow whites to stand in cool place, till cake is nearly mixed. Beat egg-yolks till light and lemon-coloured ; add to butter and sugar, mix well, beating vigorously for five minutes. Reserve small portion of flour already measured, because the amount of moisture absorbed by flour varies a great deal, and a consistent batter might be obtained before all the flour measured has been added. Add flour alternately with milk, if milk is put in all at once the butter is chilled, it hardens, separated from the sugar, and a curdled appearance results. Do not beat after flour is added because the gluten of flour will be what is called “ developed' ’ that is, it will become thick, rubbery and elastic, and your cake will resemble bread. Beat egg-whites until stiff and dry, fold into cake mixture — that is very slowly and carefully. Add flavouring. Turn mixture in proper cake pans which have been greased and floured, then bake at proper temperature. m 74 irred h Cr3 CtJ U'he £%rides <%Soo/e m CAKES 0 Apple Frosting 3 large tart apples 1 cup granulated sugar 3 eggs (whites unbeaten) Pare apples, grate into a deep dish (use lemon grater) ; add granulated sugar and unbeaten whites of eggs. Whip together until white and stiff. Use for filling and top of sponge layer cake. Also serve as “trifle” on split lady fingers with a bit of jelly or candied fruit on top. Angel Cake, Small Loaf 5 eggs 24 cup granulated sugar y 2 cup flour y 2 teaspoon cream of tartar 1 teaspoon vanilla Beat whites of eggs very stiff. Sift sugar three times and stir into eggs. Put cream of tartar into flour and sift four times. Add flavoring, then flour. Bake in small Turk's head. Do not grease tin. Bake twenty minutes in moderate oven. When done turn upside down on three cups. Filling for Angel Cake y 2 lb. English walnuts 2 tablespoons cold water 1 tablespoon gelatine 2 tablespoons pulverized sugar 1 cup cream Whip the cream stiff. Put the water over the gelatine and set on back of stove. Put the sugar in the cream, add one tablespoon hot water to the gelatine, strain and add to cream. Add vanilla. Chop nearly all the walnuts and add to one-half the cream, cut angel loaf across, and put in filling. Put rest of cream on top with whole nuts. Banana Cake 1 cup sugar 1/3 cup butter y 2 cup sweet milk 3 eggs 1 teaspoon soda 2 teaspoons cream of tartar 2 cups sifted flour Flavor to taste Filling : Mash two bananas to a cream, stir into boiled frosting and put between layers. To be eaten same day as made. Brown Cake 1 y 2 cups sugar 1 teaspoon soda 1 teaspoon cinnamon 1 teaspoon baking powder Filling : y 2 cup butter y 2 cup sour milk 1 teaspoon allspice 1 cup strawberries 2 cups flour One cup sugar, cooked until stiff, and white of one egg. Bread or Dough Cake 3 cups of bread dough (coffee cups) 2 teacups of sugar 1 teacup butter 2 teacups raisins 4 eggs nutmeg After working all together with the hands, add one teaspoon soda. t cup sugar 1 cup jam y 2 cup sour miik 1 teaspoon soda cinnamon Bake in layers. Blackberry Jam Cake 2/3 cup butter 3 eggs 2 cups flour 1 teaspoon baking powder cloves and allspice m taka- 7.5 [ i c k v > ^<*£2^53 i , "s??* - ri.' v. - * < E — Patronize the firms whose announcements appear in this book. II E? o| LLj 1 egg 1 cup sugar Little nutmeg Brown Stone Front 2 squares chocolate 5 tablespoons boiling water JS cup butter W cups sugar Yolks of 4 eggs well beaten CU P cream 1 % cups flour , 2 teaspoons bakmg powder 2 teaspoons vanilla (scant) Dissolve chocolate in boiling water. Cream butter. Add gradually sugai, then eggs. Beat thoroughly; add chocolate. Add cream, flour, baking powder and vanilla. Beat whites of four eggs stiff and stir m. Caramel Frosting 1 cup sugar n X CU P milk 1 teaspoon flour Cook all together. When nearly done add butter size of walnut. Cinnamon Cake Butter size of egg 1 cup milk 3 tablespoons baking powder 3 cups flour Bake in shallow tins. Put butter, sugar and cinnamon on top. Chocolate Loaf Cake y 2 cake chocolate /'f cup sugar y 2 cup sweet milk Yolk of 1 egg Cook these ingredients together until quite thick, and when cool add three teaspoons vanilla. Then prepare the following : 1 cup sugar 1 teaspoon soda y> cup sweet milk V* cup butter 2 cups flour 1 egg (and yolk of one or more) Stir the two mixtures together thoroughly, and bake in moderate oven. Cornstarch Cake y> cup butter y 2 cup cornstarch 3 eggs (whites) 2 teaspoons baking powder Mix the cornstarch with a part of the milk and if considered necessary add a little more flour. This is a nice cake easily made. Cocoanut Cake 2 cups powdered sugar Vi cup butter 3 e gg S 1 cup evaporated nnlk 3 cups flour 2 teaspoons cream of tartar 1 teaspoon soda 1 cup cocoanut Beat butter and sugar to a cream ; add eggs and beat for five minutes. Mix cream of tartar and soda with flour and sift; add to eggs and butter. Mix with milk and add cocoanut. Drop Cakes Yolks of 3 eggs, or two whole eggs 1 cup granulated sugar 1 cup dark molasses 1 tablespoon melted butter \ cup sweet milk Heaping teaspoon soda 1 cup raisins Nutmeg and cinnamon to taste Flour enough to thicken Mix together eggs, sugar, molasses, butter, sweet milk, soda dissolved in the milk, one cup of raisins, or more if you like, nutmeg and cinnamon to taste, flour enough to thicken. Drop teaspoonful at a time and bake ten minutes. 1 cup sugar 1 cup flour y 2 cup milk m L'i~; ItfH 1 . ~rr=s.l — — — Order a case of Kelly’s Ginger Ale for your next paity. ■ ■■■ »■ ■■■ r_v- s 2/3 cup sugar y 2 cup milk 1 cup sugar y 2 cup sweet milk 1 teaspoon soda (heaping) Devil’s Food Cake y 2 cup chocolate Yolk of 1 egg 2 eggs (well beaten) y 2 cup butter 2 y 2 cups sifted flour 1 cup shredded cocoanut Stir sugar, chocolate, milk, yolk of egg together, then set aside to cool. Dissolve 1 cup sugar, eggs, milk, butter, soda dissolved in hot water. Beat well together; add the above and then stir in two and one-half cups of sifted flour and one cup of shredded cocoanut. Bake slowly. Use “fudge” frosting. Icing for Devil’s Food Cake : 2 cups sugar 1 teaspoon butter 1 cup milk y cake chocolate Boil sugar and milk together until a drop in cold water does not dissolve (it need not turn hard). Then add chocolate cake and let it melt. Pour out and stir on marble slab with case knife, until it becomes creamy candy. If it gets too hard to spread on cake, thin it with rich cream. If any other flavor is desired instead of chocolate, it may be added instead, only after the candv has been stirred on the marble. Devil’s Food Custard Part s 14 cup cocoa (scant) cup sweet milk 1 cup brown sugar y°lk of 1 egg Stir all together in a granite saucepan. Cook slowly and set away to cool. Cake Part : 1 cup brown sugar V* CU P butter 2 cups flour cup sweet milk 2 eggs Cream butter and sugar and yolks of eggs ; add milk, sifted flour and whites of eggs beaten stiff. Beat all together, and then stir in custard ; hastily add teaspoon soda dissolved in warm water. Bake in layers and put together with icing. Dark Cake 2 cups granulated sugar Yolks of 2 eggs 1 teaspoon soda 1 teaspoon vanilla y 2 cup butter y 2 cup sour milk 2 cups flour 1/3 cake chocolate y 2 cup boiling water Beat sugar, butter and yolks of eggs well together; add sour milk and soda. Beat the whites of the eggs stiff, add flour and flavor with vanilla Dissolve cake of chocolate in boiling water, adding this last. Frost with boiled icing. Dried Apple Cake 2 cups flour y 2 cup brown sugar 1 cup sour milk 1 egg 1 teaspoon each of nutmeg and cloves 1 ICd^puUil ^iiniaiii^ii 1 Soak apples over night, chop fine and cook in syrup two hours. 1 cup dried apples y 2 cup molasses or syrup y 2 cup butter 2 teaspoon soda 1 teaspoon cinnamon I ! When shopping remember the good firms who made possible the gilt of your book. R\ 1 /O IllYlllMf » Economical Cake Yz cup butter 1 cup sugar 2 eggs 2/3 cup milk 2 cups flour 4 level teaspoons baking powder Cream butter and sugar, add yolks of eggs, then the milk, then the Hour in which the baking powder has been sifted, and last, the whites of the eggs beaten to a stiff froth. Bake in layers. Filling : 1 cup sugar 1/3 cup water Yz teaspoon vinegar Flavoring Cook sugar, water and vinegar until it threads, then pour over the beaten white of one egg. Farmer’s Cake 1 cup sugar 2 cups flour Nutmeg 1 tablespoon molasses 1 teaspoon saleratus 1 cup buttermilk Yz cup raisins Large tablespoon butter 1 teaspoon cinnamon Yz teaspoon cloves X OCX AW CILCAO / ^ v%*v**^wwm* Beat sugar and butter together. Measure flour before sifting. Cut the raisins and mix with flour and salt. Bake in a shallow pan. Fig Cake 2 cups sugar Y cup butter 1 cup milk 3 cups flour 2 teaspoons baking powder Whites of 5 eggs Fairy Loaf Cake 4 eggs (beaten separately) \Y CU P S granulated sugar Y cup butter Yz cup sweet milk 2^2 cups flour 1 teaspoon cream of tartar Yi teaspoon soda Flavor to taste 1. Cream butter and sugar thoroughly. 2. Beat yolks to a very stiff froth and stir in. 3. Add milk. 4. Sift flour once, then measure. Add soda and sift three times. Stir in and beat very hard. 5. Whip whites to a foam. Add cream of tartar and whip until stiff. Fold in lightly. Put in a slow oven and it will bake in thirty or forty minutes. Eggless Fruit Cake 1 cup sugar 1 cup sour milk 1 teaspoon cloves 1 teaspoon soda 1 cup seeded raisins Yz cup butter 1 teaspoon cinnamon 1 teaspoon nutmeg 2 cups flour (measured before sift- ing) You may add different kinds of fruit if you wish, as you would in any kind of fruit cake. Add all the dry stuffs to flour and sift; have butter soft and cream with sugar; sprinkle your raisins with flour and add last. Ginger Cake Yz cup shortening 1 cup molasses 2Yz cups flour 1 teaspoon spices Yz cup sugar 1 cup boiling water 1 teaspoon soda 1 teaspoon ginger 2 eggs Cream shortening and sugar. Add beaten eggs, molasses, boiling water, then the sifted ingredients. Stir quickly, beat until smooth, and bake in a moderately hot oven. i 0 I— McCormick’s Jersey Cream Sodas — the choice of most Canadian housewives. m iuv..jiii feS52B«®S^p| ^ewbciTuil 0lecifi< j A in ^^ag-ass^SS'l l | gggl Use SNAP for cleaning greasy pots and pans — SNAP dissolves grease with ease. rrn I * ./■"•'I UJ L- Z/he prides cn German Coffee Cake 3 cups milk 1 cup sugar 1 cake compressed yeast 2 eggs 2/4 tablespoons lard and butter 1 tablespoon salt (scant) Flour Butter Sugar Cinnamon Enough flour to bake dough as stiff as bread. Put flour in great bowl, make a hole in centre, put in salt, sugar and crumbs in yeast. Warm the milk, butter and lard Mix with other ingredients. Stir in beaten eggs; mix well, knead same as bread. Let rise over night. When light put in shallow tins ; let rise — when light spread butter over top and sprinkle with sugar and cinnamon or moisten top with milk or beaten egg and make a mixture of butter, sugar, cinnamon and flour, mix and sprinkle the top. Bake to a light brown. Hasty Cake 1 cup sugar 2 eggs 2 tablespoons melted butter 2/3 cup milk \y 2 cups flour 2 heaping teaspoons baking powder vanilla Put all in mixing pan and stir thoroughly. Bake in layers or loaf. Hickory Nut Cake 1 l / 2 cups sugar 34 cup milk Whites of 4 eggs 1 teaspoon Bake in layers. Filling : Whites of 3 eggs 1 cup chopped nut meats l / 2 cup butter 2 cups flour 2 teaspoons baking powder extract of orange 3 tablespoons sugar 1 teaspoon extract of orange Jennie Lind Cake 2 l / 2 cups sugar 1 cup milk 4 eggs 1 cup raisins y 2 cup citron Spices 4 cups flour 1 cup butter 4 teaspoons baking powder 1 cup currants 2 tablespoons molasses to taste Bake in three layers, two plain; after taking out plain, leaving less than a third, add raisins, currants, citron, molasses and spices. Spread with jelly or lemon filling, putting fruit layers between. Layer Cake 1 cup sugar 1 tablespoon butter 34 cup sweet milk 1$4 CU PS flour 1 y 2 teaspoons baking powder 3 eggs Add eggs. Bake in three layers. Flavor with vanilla. Lemon Filling Cake V/ 2 cups sugar J* CU P butt f f . 3 eggs (1 whole, whites of 2) 1 teaspoon baking powder 3 cups flour Filling : Yolk of 2 eggs Juice of one lemon 1 cup sugar (use small cup) 1 Brodie’s XXX Jelly Powder ** makes delicious desserts in an instant. prides Lemon Layer Cake 1 Vi cups sugar 1 cup milk 2y 2 cups flour Flavor to taste Filling y 2 cup sugar 1 egg y 2 cup butter 3 eggs 2 teaspoons baking powder 1 tablespoon butter Juice and rind of 1 lemon Beat all together, and boil until thick. Cool before using. Marshmallow Cake y 2 cup butter \y 2 cups powdered sugar y 2 cup milk y 2 cup cornstarch Whites of 6 Filling : 1 cup sugar Boil until it drops from the spoon. Remove from the fire. Stir in otte-half pound marshmallows. Stir until thick like boiled icing. Little vanilla and pinch of salt. Bake in large square tins. 1 y 2 cups flour (scant) 1 teaspoon baking powder eggs 5 tablespoons water 1 cup white sugar 1 teaspoon vinegar \y 2 cups flour 4 ounces of butter 3 eggs (yolks) Marshmallow Icing 1/3 cup water Whites of 2 eggs % lb. marshmallows Boil together sugar, water and vinegar, until it threads — about five or six minutes. Stir hot syrup into beaten whites of eggs, then add marshmallows. Put on back of stove or very slow fire, and stir until marshmallows are dissolved. Chocolate Marshmallow Cake y 2 lb. sugar y 2 teaspoon vanilla 1 gill of milk 1 teaspoon baking powder Stir flour with baking powder. Stir butter with sugar to a light cream. Add the yolks of eggs and vanilla. Beat the whites of two eggs to a stiff froth and add them alternately with the flour and milk to the creamed butter. Mix well and bake in two jelly tins. Filling : J A lbs. chocolate y cup water y 2 cup sugar y 2 lb. marshmallow candies 1 tablespoon boiling water Chopped nuts Boil chocolate in with water, with sugar until it forms a thread between the fingers; take marshmallow candies, dissolve with water, and add chocolate. When cool put half between layers and the remainder filling on top and sprinkle with chopped nuts. Nut Cake cups butter 1 teaspoon baking powder 4 eggs (whites) Beat butter to a cream, add powdered sugar, beat until measure three- fourths cup water, add baking powder to flour. Sift twice. Beat whites of eggs to a stiff froth, add water and flour alternately to butter and sugar ; beat until smooth, then add one-half of whites, fold in carefully, add walnuts, then add the remainder of whites. \y 2 cups powdered sugar 2 cups flour 1 cup walnuts (chopped) Send the Publisheis the names of your newly-married friends, or brides- to-be. - m ttfarides W^M -$1 One-Egg Butter size of square chocolate Y cup milk 2 cups flour Cream butter, add to it the sugar, add flour, into which has been sifted the t the egg beaten stiff. Bake in a loaf or fr\\ Cake 1 cup sugar 1 egg 2 teaspoons baking powder milk, and beaten yolk of egg. Then taking powder, and lastly, the white of o layers. Pearl Cake 1 cup sugar 2 tablespoons butter l / 2 cup sweet milk 2 teaspoons baking powder l / 2 cup flour 3 eggs whites stiffly beaten Cream sugar with butter. Add milk and baking powder, sifted with flour, and the stiffly beaten whites of eggs. Poor Man’s Cake 10 tablespoons melted lard 1 cup raisins 1 teaspoon soda l / 2 teaspoon cloves Pinch of salt Sufficient flour to stiffen Puff Cake 2 cups sugar 1 cup milk 2/3 cup butter 3 cups flour (scant) 3 teaspoons baking powder Whites of 6 eggs Flavor with lemon or rose. Stir sugar and butter to a cream. Add milk, and flour, then the whites of eggs. 2 cups brown sugar 1 y 2 cups sour milk 1 cup currants 1 teaspoon cinnamon 1 nutmeg Raspberry Jam Cake Y A cup butter 1 cup sugar 3 eggs 1 cup jam 3 tablespoons sour cream 1 teaspoon soda V/ 2 cups flour . 54 teaspoon cloves y 2 teaspoon cinnamon Bake in layers. Ribbon Cakes 1 cup butter 1 cup milk 2 cups sugar 354 cups flour 2 teaspoons baking powder 4 egg yolks and whites separately y 2 cup raisins, chopped and stoned 2 teaspoons molasses 1 cup currants 1 teaspoon cinnamon J4 lb. citron sliced Divide the dough into three parts and bake two parts as plain cake. Add to the remaining dough raisins, currants, molasses, citron sliced, the fruit all floured, cinnamon ; bake. Put the fruit cake between the two plain, with jelly between and frost. Roll Jelly Cake 3 eggs (volks and whites beaten 1 cup sugar separately) 54 cup boiling water 1 cup flour (scant) Sift the flour three times in which a teaspoon of baking powder and a pinch of salt have been sifted, also sugar, adding the water last. Bake in a large roasting pan in a quick oven. Spread with jelly and roll while hot. -Windsor Mayonnaise will make any good salad even better.- prides ^ Mrs. B’s Favorite Cookies 2 cups sugar 1 cup sweet milk 1 cup (heaping) butter 3 cups flour 2 eggs (well beaten) 2 teaspoons baking powder (rounded) Nutmeg or other flavoring Cream together in a large bowl sugar and butter. Add the eggs well-beaten. Grate in a little nutmeg or use any other flavoring preferred. Gradually pour in the sweet milk and flour which has been sifted 3 times with the baking powder. Roll out quite thin and use a small cutter. Bake in a rather quick oven, and let the cookies get cold and hard before putting away. These will keep good and remain crisp almost indefinitely, and therefore are good to make up in large batches. Yz cup sugar 1 cup molasses 1 teaspoon cloves 2^2 cups flour Soft Ginger Bread 1 teaspoon ginger J 2 teaspoons soda dissolved in 1 : cup boiling water 2 eggs Yz cup butter Add two eggs well beaten the last thing before baking. Bake slowly. This may be used for all economical fruit cake by adding fruit if desired. Doughnuts Commence by 12 o’clock (noon) 1 pt. sweet milk 2 Y* cups sugar 1 cup home-made yeast or 2 table- 1 tablespoon cinnamon spoons of brewed yeast Pinch salt 1 teacup lard 4 eggs Warm lard in the milk. Take 3 r east and make a sponge. When light (by tea time) add eggs, sugar, salt and cinnamon. In the morning roll and let them rise again, and fry slowly, expecting to finish them about noon. Sweet Strawberry Cake 3 eggs 1 CU p SU g ar 2 cups flour j 1 tablespoon butter 1 teaspoon baking powder (heaping) 3 pts. strawberries 1 cup sugar - white of 1 egg 1 teaspoon powdered sugar Beat the butter and sugar together and add the eggs, well beaten. Stir m the flour and baking powder, well sifted together. Bake^ in three layers. With the strawberries mix the sugar and mash them a little. Spread the fruit between the layers of cake. The top layer of strawberries may be covered with a meringue made with the white of egg and powdered sugar. Save out the largest ben ies and arrange them on the top in the frosting. Makes a very fancy dish and a most delicious cake. For icing : VI-Tone Cake Yz Cup white sugar 2 level tablespoons butter 2 T eggs, whites beaten separately \y 2 cups sour milk with y 2 level tea- 1/4 cups flour with 4 level teaspoons spoon soda baking powder Salt 1/3 cup Vi-Tone Vanilla Cream butter and sugar, egg yolks, add milk with soda, flour, baking powder and A i-fone. Salt and vanilla. Beat well and then fold in egg whites. Bake in layer cake or square tin. V/ 2 cups icing sugar 3 i eve l tablespoons Vi-Tone 1 tablespoon butter Moisten with hot water. Beat well and spread on cake when cool. m i me tunic ioou Deverafce with the malt chocolate flavor. prides r : \ SfynoncL'l 0tec£fie& 1 ; k^i^^WSi\ Can your bath-room pass the close scrutiny of your guests ? SNAP solves this problem. prides Stir Cake 1 cup sugar V /2 cups flour 1 tablespoon butter 1 egg or whites of 2 Put all together and stir five minutes. 1 cup sweet milk Salt 1 teaspoon baking powder Flavoring Sunshine Cake Whites and Yolk of 6 eggs 1 cup granulated sugar $4 cup flour 54 teaspoon cream of tartar Pinch salt Add salt to whites of eggs before whipping, and flavoring to taste. Sift flour three times, measure and set aside flour and sugar. Separate the eggs, putting the whites in mixing bowl and the yolks in small bowl; beat yolks to very stiff froth. Whip whites to foam, add cream of tartar, and whip until very stiff ; add sugar to whites and beat in, then yolks and beat in, then mix flavoring in and lastly fold the flour lightly through. Bake an hour in a slow oven. Tutti-Frutti Filling for Layer Cake 2 tablespoons minute gelatine 2 cups granulated sugar 8 tablespoons water 1 teaspoon vanilla Candied fruits and nuts Cover the gelatine with cold water and set over hot water to melt. Boil the sugar with the water until thick and white. Toward the end of the beating, stir in various kinds of crystalized fruits cut in bits; also nuts. Spice Cake 1 cup butter 2 cups sugar 1 cup milk 4 eggs 354 cups flour 2 teaspoons baking powder 1 teaspoon cloves 1 teaspoon allspice 1 teaspoon cinnamon 1 teaspoon nutmeg Cream butter and sugar, add the eggs and milk; sift together the flour, baking powder and spices and add to the mixture. This cake may be baked in layers or loaf and with any filling. Chicago Sponge Cake 2 eggs beaten separately 1 cup sugar 1 cup flour % teaspoon salt 1 level teaspoon baking powder 24 cup hot water 54 teaspoon extract vanilla Beat the yolks of the eggs until thick, add gradually the sugar, vanilla and beat. Add water, whites of eggs beaten to a stiff froth, and the flour, baking powder and salt sifted together thoroughly. Bake in buttered cake pan forty- five minutes. White Cake, with Lemon Icing 154 cups sugar 54 cup butter 2/3 cup milk 2 cups flour 2 teaspoons baking powder Whites of 4 eggs Cream butter and sugar. Add milk, then flour after sifting into the baking powder. Lastly, eggs beaten to a stiff froth. Flavor with vanilla. Bake in layers. IcHg : Beat white of one egg. Add the juice and grated rind of one lemon and then add confectioner’s sugar until thick enough to spread. a 83 \rn m erred b; prides ^ Chocolate Cake 2 cups sugar y A cup butter 3 eggs 1 cup sweet milk 3 teaspoons baking powder 2 teaspoons vanilla extract 3 cups flour Cream the butter and sugar; add the eggs, well beaten, with a pinch of salt. Gradually add the milk. Then add the flour and baking powder sifted together. Bake in oblong pans. Filling : Two squares bitter chocolate, melted over boiling water, two heaping cups confectioner’s sugar (sifted), and add sufficient cream to moisten the sugar so it can be stirred, then add the melted chocolate with two teaspoons vanilla extract. Spread immediately between layers and on top. Caramel Cake V* CU P butter 1 cup sugar 1 cup sweet milk (scant) 2 cups flour 2 teaspoons baking powder 3 eggs Cream butter and sugar. Add milk, and flour sifted with baking powder, beat thoroughly and fold in the whites of three eggs whipped stiff. Beat thoroughly. Filling : Two cups light brown sugar, two-thirds cup of milk, one tablespoon butter, one teaspoon vanilla extract. Boil fifteen minutes over quick fire, stirring constantly. Spread over cake rapidly. V cup butter ^2 cup molasses % cup coffee Vi teaspoon salt Vi teaspoon cinnamon Yi teaspoon nutmeg (grated) Coffee Cake 2 l /i cups flour 2 l / 2 teaspoons baking powder Vi teaspoon allspice Vi lbs. raisins (stoned and cut in pieces) Vi cup sugar 2 eggs (well beaten) w Cre o a ^ ** le Gutter, add gradually the sugar, then molasses, eggs, fruit and coffee. Sift together thoroughly the flour, salt, baking powder and spices, and add to mixture. Bake in a cakepan fifty minutes Chocolate Frosting with Coffee Cake % cup butter Vanilla 2 cups pulverized sugar 14 cup chopped waInuts Cold coffee 1 square chocolate or 4 tablespoons cocoa Melt butter and stir in it the chocolate; add the sugar and thin to right < onsistency with cold coffee. Flavor and add walnuts. Spread on loaf cake or between layers of cake. Maple Icing One generous cup of Maple Sugar, quarter cup water. Boil together until 1 I 0 /™ a S0 ^ when dropped into cold water. Beat the white of an egg unui si: , pour the hot syrup very slowly into the beaten egg-white, beating all the time. Beat until stiff enough to spread on a cake. 4 eggs (yolks) 2/3 cup potato flour 1 teaspoon baking powder 1 teaspoon vanilla Beat together yolks of eggs and sugar. Add the well beaten whites of four potato flour (Swedish preparation), baking powder and vanilla. Bake about twenty minutes. r ^ |iu£il When shopping remember the good firms who made possible the gift of your book. bfd Use SNAP for cleaning your bath-tub, wash-basin and kitchen sink. 1 tuJ prides f^j , Honey La Fayette Cake 3 eggs 3 teaspoons baking powder 1 cup honey 14 C up milk *4 cup butter Extract 2 cups flour Beat the eggs, add creamed butter, honey. Sift flour with powder 2 or three times. Make batter alternating flour and milk. Extract. Pour preparation in deep well buttered pie plates. Bake in a moderate oven, take out and put jelly or preserves between the two parts. Ice to taste. Honey Cracknels 2 eggs 14 cup sugar 3 tablespoons butter \y 2 cups honey 1 cup sour milk 1 teaspoon soda 1 teaspoon cream of tartar 1 teaspoon lemon extract 5^4 cups flour 1 teaspoon salt Cream well; butter, sugar and honey. Then add the eggs well beaten, extract. Sift flour with salt, soda and cream of tartar. Make batter alternating with milk. Make a not tco thin crust; cut so as to give the desired form. Fry in full grease as for the other cracknels. Once cold, sprinkle at will with powdered sugar. Honey Ginger Bread 1 cup honey 2 teaspoons ginger 2 Y 2 to 3 cups flour 1 teaspoon salt 1 cup sour milk 1 cgg ? 2 teaspoons soda 14 cup sugar 2 eggs 14 cup melted lard Put soda in honey, stir, add ginger. Beat the egg with sugar, add to honey together with the lard. Make the batter alternating milk and flour sifted with salt. Beat with force a few minutes. Place the preparation in a greased tin. Bake in a moderate oven. Butter Galettes 1 yeast cake 1 pt. water ] Pt- milk 1/3 cup butter 1/3 cup lard 1 C up honey 1 tablespoon salt 3 qts . bread flour Dissolve yeast in a cup of lukewarm water during 10 to 15 minutes. Place in the bread pail ; butter, lard, honey and salt. Pour over those ingredients the milk boiling. Stir the whole to dissolve it well, add the water remaining. When the preparation is moderately warm, add yeast and flour at once. Turn the crank 10 to 15 minutes. Cover the pail and let rise generally over night. Next morning, turn the crank and let rise anew until the dough is light, give the desired form in working the dough a little. Place into buttered tins, let rise to double the volume. Just out of the oven, ice the galettes with 1 table- spoonful of sugar dissolved in 1 tablespoonful of water. Honey Economy Cake 1 cup sour cream \y 2 cups sweet milk 2 cups honey y 2 teaspoon soda 3 tablespoons baking powder 1 egg 3 cups or more flour Pinch of salt Put soda in the cream, add honey, beaten egg. Sift flour with powder and salt; make batter alternating with milk. Place in buttered tin. Bake in a hot oven 0 !IP ; !iS nr M jffirfctes jffioo/? ^)^3sa&g»gfi t-fj Cocoanut Cookies 1 cup cocoanut 2 eggs 1/4 cups granulated sugar 2 tablespoons baking powder H cup butter or substitute y 2 teaspoon vanilla extract V* cup milk Flour Cream sugar and butter. Add eggs. Sift flour with baking powder, using two cups to start. Add to sugar and butter. Stir in cocoanut and flavoring. If necessary to make a dough that will roll out, more flour can be added. Sprinkle tops of cookies with a little cocoanut and powdered sugar and bake in quick oven. Cocoanut Jumbles 1 cup cocoanut 5 cups flour, sifted 1 cup butter Teaspoon lemon or vanilla extract 1J4 cups granulated sugar 3 eggs 2 tablespoons milk Cream butter and sugar, add eggs, beaten whites, and yolks separate. Add milk and flour, then the cocoanut and flavoring. The dough should be stiff. Roll thin and cut out with ring cutter. Bake in quick oven from 5 to 10 minutes. Maple Economy Cake 2 cups Qold water 2 cups maple sugar 2 tablespoons shortening 1 p k g. seeded raisins Boil all together for five minutes. Remove from the stove and let cool. Sift together three small cups of flour and 2 teaspoons soda! Add to the above mixture when cold. Spice may be added to taste. This makes two loaves. Bake in a moderate oven. Date Cake 1 cup maple sugar Yz cup butter or lard 1 cup sour milk l /2 lb. dates Ya teaspoon cloves Ya teaspoon salt 1 teaspoon soda 1% cups flour Yz teaspoon cinnamon Cream the butter and sugar together, add the sour milk and flour (in which the spices and soda have been sifted) alternately. Add dates and bake in a moderate oven. Buttermilk Cake 1 cup sugar Butter size of an egg ; e ££ 1 cup buttermilk 1 teaspoon nutmeg 1 teaspoon soda Yz cup raisins Flour enough to make a thick batter Mix sugar and butter, 1 egg, add buttermilk, baking soda, flour, raisins and nutmeg. Bake in a moderate oven. Yz cup butter 1 cup raisins 1 cup sour milk 2 eggs 1 cup sugar Crumb Cake 1 teaspoon soda 2 cups flour 1 teaspoon cinnamon Y 2 teaspoon cloves Yz teaspoon allspice Mix I /2 cup butter, 1 cup sugar, and 2 cups flour, together making fine crumbs. Take out 1 cup of crumbs, beat eggs and add to crumbs in dish. Dissolve soda in 1 cup sour milk. Add milk and spices, beat well put into deep pan just before putting in oven. Spread the cup of crumbs on top, bake in medium oven. .'SS8!| 8() rs??3 CTf bdl When shopping remember the good firms who made possible the gift of your book. Jj r Can your bath-room pass the close scrutiny of your guests ? SNAP solves this problem. .. Use SNAP for cleaning tiled floors — quickly loosens the ingrained dirt. brides ^j Silver Cake Whites of 6 eggs 1 cup sweet milk 2 cups sugar 4 cups sifted flour 2/3 cup butter 2 teaspoons baking powder Stir in sugar and butter to a cream, add milk and flavoring, part of the flour, the beaten whites of eggs, then rest of flour. Bake carefully in tins lined with buttered paper. Mrs. B’s Fruit Cake 2 scant teacups of butter 3 cups brown sugar 6 eggs (beaten separately) Y 2 cup molasses Yz cup sour milk 1 tablespoon cinnamon 1 teaspoon soda 1 glass brandy 1 lb. currants Y 2 lb. citron V . 2 grated nutmeg 1 tablespoon cloves 1 tablespoon mace 1 glass of wine 4 cups sifted flour 2 tablespoons flour 1 lb. raisins Stir the butter and the sugar to a cream, then add the nutmeg, clove3, cinnamon and mace. Dissolve the soda into the sour milk, and add the molasses. Stir all these thoroughly. Next, put in the yolks of the eggs well beaten, next, the wine and brandy. Stir again, and add the four cups of flour (which has been sifted thoroughly) alternately with the whites of the eggs. Stir all thoroughly. Put the fruit together and add two tablespoonfuls of flour. Stir all into the cake mixture. White Fruit Cake 1 cup sugar Whites of 4 eggs 1 cup raisins 2 cups flour Y 2 . cup butter 1 cup milk Y 2 cup citron 2 teaspoons baking powder Stir sugar and butter together. Beat whites of eggs until light and add to sugar and butter, then add raisins, and citron, cut in small pieces, and rolled in flour. After adding the milk, stir in flour, which has been well sifted with baking powder. Bake in a moderate oven. Cover with icing as follows : Two tablespoons cream and pulverized sugar mixed in to make a stiff frosting. Flavor with lemon. Christmas Cake 1 lb. butter 1 lb. sugar 1 lb. flour 4 lbs. raisin 1 lb. currants 1 lb. mixed peel (shredded) 1 lb. crystalized cherries 2 teaspoons melted chocolate 1 glass grape jelley 1 lb. crystalized apples (diced) 1 lb. almonds (cut fine) 12 eggs 1 tablespoon nutmeg (scant) 1 tablespoon cinnamon Y 2 tablespoon allspice 1 teaspoon cloves (scant) 2 tablespoons rose water 2 tablespoons baking powder (heaping) 1 glass grape juice Soak the almonds over night in the rose water, and soak the fruit in the grape juice. Cream the butter and sugar, add well beaten yolks of the eggs, then the spices, grape jelly and chocolate. Add the stiffly beaten whites of the eggs and part of the flour sifted with the baking powder, mixing it into the cake in small quantities, add the nuts. Steam from 4 to 6 hours in small or large moulds and dry in a very slow oven for one hour. $ Kelly's Ginger Ale — preferred by both guests and hostess. Other people besides children think that dessert should always be spelled with a capital “D M . Many grown-ups look upon dessert as the most enjoyable and best course of the entire meal, and it therefore behooves the home-caterer to see that the dessert fits correctly into the menu, and either rounds out the meal with some additional food values, or adds a dainty refreshing or cooling touch to the meal, if the preceding courses have been very substantial. A good meal is rendered even better by a satisfactory dessert ; a poor meal can be immeasurably improved, or a good meal can be ruined by the dessert, according as it is good or not. Strawberries with Sea Foam Cream Yz cup powdered sugar % cup evaporated milk 2 heaping tablespoons gelatine 4 tablespoons powdered sugar 1 qt. fine firm berries sprinkled with 1 cup cream powdered sugar Wash berries carefully, hulled and sprinkled with powdered sugar. For the cream, whip a cup of cream to a froth, mix in lightly four tablespoons powdered sugar and set upon the ice. Soak two heaping tablespoons gelatine in one-fourth cup of cold milk for 10 minutes, then place over a tea kettle until thoroughly dissolved. Cool slightly and whip with a wire spoon for seven minutes; add slowly to the whipped cream beating steadily. Flavor with half teaspoon vanilla and set upon ice for 2 hours. When ready to serve, heap the berries in a glass dish and pile the cream upon them in spoonfuls. This is a very nice dish with any kind of fruit. Use a little salt in the gelatine. Prune Whip y 2 cup sugar 3 cups prunes Whites of 4 eggs well beaten Boil prunes. When tender remove the stones. Chop very fine. Add sugar and whites of eggs. Stir and bake twenty minutes. Serve with whipped cream. Rhubarb Custard 1 bunch rhubarb y 2 grated lemon 1 pt. milk Sugar and salt to taste 3 eggs Boil and mash rhubarb. Add eggs, milk, lemon, sugar and salt. Make rich pie crust and bake same as custard. Spanish Cream 1 pt. evaporated milk y 2 box gelatine 3 egg yolks (beaten) 5 teaspoons sugar Whites of 3 eggs beaten to stiff froth Flavor -with vanilla Heat milk and gelatine together. Add egg yolks, sugar to milk and gelatine. Cook until it thickens, then stir in whites of eggs and flavor with vanilla. Pour in moulds and when cold serve with sugar and cream. Pineapple Jelly with Fresh Fruit 1 pt. or more fresh grated pineapple 1 pkg. gelatine \y 2 cups sugar 1 pt. cold water Hot water Take pineapple, add hot water to make up a quart, add one and one-half cups sugar and boil ten or fifteen minutes. Meanwhile soak gelatine in cold water thirty minutes or more; then add the quart of hot mixed fruit and juice and stir it gently until the gelatine is dissolved. Set on ice to harden and until wanted to serve. — — — “ Brodie’s XXX Jelly Powder ” makes delicious desserts in an instant.* f¥i Zfhc %/brides &3oo& m mlLl CUSTARD DESSERTS Pi u.d The following recipes have been chosen both for their deliciousness and for the ease with which they can be prepared. Their preparation entails little extra work, and the Bride will find them a great aid to her, particularly in an emergency. The Custard Powder recommended is one of the best known makes in Canada, is absolutely pure, economical to use, and makes success certain, if the directions are followed. To Make One Pint of Plain Custard 1. First dissolve 1 heaping tablespoon cf Brodie’s XXX Custard Powder in 3 tablespoonfuls of milk so as to make a thin smooth paste. Then take the remainder of one pint of milk, bring it to a boil and add three tablespoonfuls of sugar, and, while the milk is still boiling, pour in the custard paste, all at once, after having stirred it well. Remove from fire and pour into Custard glasses or dish. This will make a rich smooth, creamy custard of medium consistency. 2. To obtain a heavier custard suitable for cake or pie filling, etc., boil the mixture for five minutes while stirring consistently. 3. As a filling for puff pastry, make the custard as above. Allow it to cool, and before placing it in the pastry, whip thoroughly as you would cream. Important — Be sure that the milk is boiling well before pouring in the custard paste which must be stirred well just before adding it to the milk. Apple Custard 6 apples 1 cup water 1 cup sugar 4 tablespoons lemon juice 1 pt. Brodie’s Custard Pare the apples, cut in quarters and remove the cores, add sugar, water and lemon juice. Cook until the quarters are tender, being careful to retain the shape. Take out the pieces of apples and cook the liquid until very thick, then pour over the apples, and set aside to jell. Make a pint of custard with Brodie’s XXX Custard Powder, directions No. 2, when cold pour over the apples. Tcp with whipped cream and decorate with a few preserved strawberries or candied cherries. Chocolate Cream 1 pt. Brodie’s Custard 2 tablespoons powdered chocolate Prepare custard with Brodie’s XXX Custard Powder according to directions No. 1, and before removing from stove add the chocolate. When cooked, pour into parfait glasses and top with whipped cream. Decorate with walnut or candied cherry. Coffee Custard 1 pt. Brodie’s Custard 1 tablespoon coffee essence Prepare Custard with Brodie’s XXX Custard Powder according to directions No. 1, and before removing from the fire, add the coffee essence. Stir well and pour into custard glasses and set aside to cool. Cover with shredded cocoanut before serving. Banana Custard 1 pt. Brodie’s Custard 2 bananas not too ripe Prepare a pint of custard according to directions No. 1 and allow to stand for twenty minutes, not longer. Then peel the bananas, and cut them into thin round slices. Lay these slices simply over the bottom of a glass dish, and pour the custard gently over them so as to cover entirely the bananas. ||j | j ! | 89 0 | “ Biodie’s XXX Custard Powder ” makes delicious desserts in an instant. Bread and Butter Pudding Slices of buttered bread 1 Pt- Brodie s Custard 1 tablespoon raisins or currants V* cup milk Place in a pudding dish sufficient slices of buttered bread to fill it. Add to this raisins or currants, the sugar, and moisten with milk. Bake in oven 15 minutes. Add 1 pint of Brodie ’s Custard prepared according o directions No. 2. Sprinkle top with shredded cocoanut and serve. Bread Custard 1 pt. Brodie’s Custard V* teaspoon salt y 2 of one grated nutmeg 1 CU P grated stale bread J4 cup sugar Make a pint of custard with Brodie’s XXX Custard Powder according to directions No. 1 and while still boiling add the sugar. Remove from the fire, let cool for a few minutes then pour over the bread crumbs, grated nutmeg and salt. Stir well and pour in a greased pudding dish. Spread over the top with ripe apricots, halved and stoned, sift a little sugar over, and set under gas flame until sugar is melted and slightly browned. Fig Custard Wash one pound of dried figs, cut them in half, and stew them. Butter a baking dish and put the figs in with the seed side up. Prepare 1 pint of Brodie’s Custard according to directions No. 1 and pour it over the figs. Place in a warm oven for 10 minutes then serve. Can also be served cold. Nut Custard 1 pt. Brodie’s Custard Vi cup shelled almonds y 2 cup fresh roasted peanuts, (shelled) Grated cocoanut Prepare custard according to directions No. 2 and before removing from the stove, add peanuts and almonds. When cool, pour into custard glasses, and sprinkle with a little grated cocoanut. Serve either plain or topped with whipped cream. Macaroon Custard Dry out in the oven a dozen macaroons, roll, and sift. Beat these into one pint of Brodie’s Custard prepared according to directions No. 1. Serve in small sundae glasses, with a garnish of any bright-colored preserve. This furnishes a dessert in an emergency or it may be used for a sauce, with blanc- mange, a gelatine jelly of orange or lemon, etc. A Secret about Jelly Desserts If you are ever in a great hurry to make a jelly dessert use this method. Fill a pint mould with shaved ice. Dissolve a package of Brodie’s XXX Jelly powder in one cup of boiling water. Then pour over the shaved ice. Add a little cold water until the mould is almost full and when the ice has completely melted place in the refrigerator. This will give you a firm jelly in about thirty or forty minutes. Mint Jelly \y 2 cups water y 2 cup vinegar 1 cup mint teaspoon salt 1 pkg. Brodie’s XXX Jelly Powder (lemon) Bring water to a boil and add jelly powder, let cool until slightly thick. Add mint finely chopped, vinegar and salt. When almost set stir to prevent mint from sinking. Pour into flat mould. When firm cut into fancy shapes. Serve with cold lamb in place of mint sauce. m m Brodie’s XXX Custard Powder” makes delicious desserts in an instant. For cleaning anything that’s really dirty — SNAP is better than soap. m Vi-Tone Junket 2 teaspoons Vi-Tone Warm milk Vi junket tablet Dissolve Vi-Tone in warm milk. Add junket tablet to a pint of warm milk. Pour into custard cups. Let stand in warm place until jellied. Banana Whip 4 bananas # . 4 tablespoons powdered sugar 4 tablespoons grape juice or jelly Whites of 2 eggs Peel and scrape bananas, force through a sieve ; add grape juice, sugar and stiffly beaten whites of eggs ; pile lightly in individual glass dishes, garnish with bits of jelly, and serve at once. All materials should be very cold. Blackberry Mold 1 qt. blackberries 2 cups water H cup sugar y A cup f ar i na l A teaspoon salt Heat beiries, sugar, salt, and water, and when boiling add farina slowly. Cook over hot water half an hour, turn into a mould, and serve cold with cream. Blueberries, either fresh or canned, may be used in place of blackberries. Sea Moss Blancmange % cup sea mess * 4 teaspoon salt 1 qt. milk 1 teaspoon vanilla V cup sugar Soak moss in lukewarm water for ten minutes ; lift carefully from the water so as not to disturb any sand which has settled ; rinse moss, drain well, add to hot milk, and cook in double boiler for half an hour. Strain through a fine sieve, add sugar, salt, and vanilla, and turn into a mould until firm. Serve with crushed berries, sliced bananas, or stewed fruit. Charlotte Russe Filling 1 Vi cups thin cream y A CU p hot milk V /2 teaspoons gelatine 3 tablespoons powdered sugar 2 tablespoons cold milk 14 teaspoon vanilla Whip the cream with a whip churn ; skim off the froth as it rises and place m a fine sieve to drain; soak gelatine in cold milk, dissolve in hot milk, add sugar and flavouring. Stir occasionally until mixture begins to stiffen; then fold in the whip from the cream. Strawberry Shortcake 1 qt. flour 1 tablespoon baking powder Butter size of large egg Pinch of salt Mix flour, baking powder and salt. Melt butter, mix with milk, stir in flour and roll soft with as few touches as possible. Divide in half. Roll each and bake in separate pans in a hot oven to a light brown. Spread each with butter and spread with berries that have been crushed with sugar and have stood for two or three hours. Sunday Dessert 2 oranges 1 p t. milk 1 tablespoon cornstarch (moistened) 2 tablespoons sugar 2 eggs (yolks) Pare oranges and cut into small pieces (place in a dish and sprinkle with sugar), boil milk, add yolks of eggs and cornstarch. Stir constantly and when cooked pour over the oranges. Beat the whites of the eggs, add sugar and spread over the custard. Brown lightly and serve cold. PI VI-TONE, the Tonic food bevsrale with ths milt chacolate flavor. IHIUinfl Spiced Fruit Jelly 6 apples 1 tablespoon gelatine y 2 cup cranberries A cup cold water Y A cup boiling water V* teaspoon cinnamon 1 cup sugar A teaspoon cloves Core and slice apples, and cook with cranberries and boiling water fifteen minutes; press through a sieve, add sugar, gelatine dissolved in cold water and spice. Stir until sugar is dissolved, pour into a mould, and put in a cool place until firm. Chocolate Blancmange 2 cups - hot milk A teaspoon cinnamon 4 tablespoons cornstarch A CU P sugar y A teaspoon salt 1/4 squares chocolate melted Whites of 2 eggs Scald milk; mix cornstarch, salt, cinnamon, and sugar; add slowly to milk and cook over hot water until thickened, stirring constantly ; add chocolate and cook for fifteen minutes, stirring occasionally; fold in the stiffly’' beaten whites of eggs, and turn into individual moulds to chill. Cream of Shortcakes 1 pt. flour 2 teaspoons baking powder 1 teaspoon salt 2 tablespoons butter 2 tablespoons granulated sugar (rounded) 1 cup cream 2 qts. strawberries Sift all the dry ingredients together, then work in the butter by hand, and then add the cream and beat with a spoon. Bake in an oblong pan for twenty minutes. Split with hot knife, spread with butter and add two quarts of well sweetened and chopped strawberries and serve. Rice Mold 1 cup rice Grated rind of y 2 orange 2 qts. boiling water A cup powdered sugar 1 tablespoon salt 2 tablespoons grape juice Juice of 1 orange Cook rice in boiling salted water until tender; drain; mix with orange, sugar, and grape juice; press into a mould, and chill; turn out of mould and serve with cream. Fruit Cream 2 bananas y A cup boiling water 1 orange 1 cup cream whipped y 2 lemon 1/3 cup powdered sugar 1 tablespoon granulated gelatine Press bananas through a sieve ; add juice and pulp of orange, juice of lemon, sugar and gelatine which has been dissolved in hot water. Stir over ice water until mixture begins to stiffen, then fold in the cream. Put in mould and chill. Tapioca Cream Custard 3 tablespoons tapioca (heaping) 1 qt. milk Pinch of salt 1 C up sugar Yolks of 3 eggs (beaten) 1 teacup water Soak tapioca in water overnight. Place milk over a fire; let come to a boil, then stir in the tapioca, a good pinch of salt; stir until it thickens; then add sugar and the yolks of eggs. Stir quickly and pour it into a dish and stir gently into the mixture the whites beaten stiff, the flavoring, and set on ice. ii 02 “ Brodie’s XXX Custard Powder ” makes delicious desserts in an instant. m E] Sfiwbcnal 0lectfieb ^sassaiM] Beware of gossiping tongues ! Keep your bath-tub and wash-basin immaculate with SNAP. Use SNAP for cleaning greasy pots and pans — SNAP dissolves grease with ease. brides ^ Lemon Tapioca 1 cup tapioca 1 cup sugar 2 cups hot water j u j ce 0 f 1 lemon 1 can pineapple Soak tapioca overnight. Pare and quarter three or four Bellflower apples, and place in baking dish. Pour over the soaked tapioca and water and bake one hour. Put in lemon, sugar and tiny bit of salt, beating until smooth, after which bake fifteen minutes. Serve hot or cold with cream. 1 cup tapioca 1 cup sugar Whites of 2 eggs Pineapple Tapioca 1 pt. water Juice of 1 lemon 1 can pineapple Soak tapioca in water overnight. In the morning add one pint more water and cook until clear. Remove from fire and add one cup of sugar and juice of one lemon. Beat the whites of eggs very stiff and when the tapioca is cool, stir in the whites through it. Cut into small pieces the contents of a can of pineapple and over it pour the tapioca. Cream for Tapioca : Heat one pint of milk to near boiling, then add the yolks of two eggs, a dessert spoon of cornstarch, one-fourth cup sugar and a pinch of salt. Flavor with vanilla. Cook until thick as cream and serve with tapioca. Prune Souffle 1 lb. prunes 1 cup pulverized sugar Whites of 6 eggs Whipped cream Steam prunes until very tender; press through colander. Fold in whites of eggs. Bake in greased mould in a moderate oven. Serve at once with whipped cream. Jellies with Ripe Fresh Fruit 1 pkg. gelatine Sugar Vi doz. peaches or other fruit 1 pt. cold water \ l / 2 pts. hot water \]/ 2 cups sugar Pare and quarter ripe peaches, or other soft fruit, sprinkle with sugar and set on one side. Soak gelatine in cold water for thirty minutes; add hot water to dissolve it, then add sugar and lastly fruit. Set on ice to harden and until ready to serve. Whole raspberries and strawberries are very nice this way. Fruit Blanc Mange 1 cup water 3 tablespoons cornstarch Heat the water, sugar and fruit, with juice, together, until it reaches boiling point. Stir in cornstarch, dissolved in water. Add to hot fruit and heat till cornstarch is thoroughly cooked. Pour into mould and serve with cream. Sour red cherries particularly good. Glorified Rice 1 pt. cream Salt and sugar to taste 2 tablespoons gelatine Cook rice in milk until soft. Then run through a colander, after which re-heat and add gelatine which has been soaked in cold water. Add sugar and salt, after which set away to cool. When cold, add cream which has been whipped very stiff. Pour in a mould to congeal. Serve with fruit syrup around it. 1 pt. canned fruit y 2 cup sugar 3 tablespoons rice 1 qt. sweet milk “ Brodie’s XXX Jelly Powder ” makes delicious desserts in an instant. a prides P^l How to Whip Jelly Allow jelly to cool and whip just as it begins to set. Whip it until it has the appearance of whipped cream. Keep jelly cold while whipping by setting the dish on ice or in very cold water. A tin or aluminum dish is recommended for this purpose as it quickly admits the chill of the ice or cold water. A little cream may be whipped with the jelly at the same time if desired. This improves it very much. Fruit Melange y 2 cupful seeded raisins 1 pt. boiling water 1 pkg. jelly y 2 doz. figs 1 banana Dissolve Jelly, any flavor in boiling water. Cool until it thickens, stir in seeded raisins, figs chopped finely, and banana sliced thin. Put in mould and set in usual manner. Serve with whipped cream. Fruit Whip 1 pkg. jelly 1 pt. boiling water 2 bananas 1 cup grated pineapple 2 or 3 oranges J4 cup shelled walnuts Dissolve jelly, any flavor in boiling water. Allow to cool then whip, add bananas, grated pineapple, orange sliced fine and shelled walnuts. Turn into mould, and put in cool place to set. Orange Jelly 1 pkg. gelatine 1 pt. cold water 2 pts. hot water \ l / 2 cups sugar (or sweetened to taste) 2 teaspoons lemon extract Soak gelatine in cold water for thirty minutes; then hot water, sugar, flavor with orange extract, and stir until sugar is dissolved. Set on ice until wanted to serve. In a similar manner other jellies may be made, using extract of raspberry, pineapple, strawberry, etc. In serving these jellies cut across and across, breaking it up into crystals and piling lightly in glass dishes. Eat plain or with cream and sugar; delicious with whipped cream.. Lemon Jelly 1 pkg. gelatine 1 pt. cold water 2 pts. hot water 1 y 2 cups sugar (or sweetened to taste) 2 teaspoons lemon extract Soak gelatine in cold water for thirty minutes; then add hot water, sugar, lemon extract and stir until sugar is dissolved. Set on ice to harden and let it remain on ice until ready to serve. Snow Pudding 1 pkg. gelatine 1 y 2 cups sugar iy pts. hot water Whites of 3 eggs beaten stiff 2 teaspoons lemon or other flavoring Pinch of salt 1 pt. cold water Soak gelatine in cold water for thirty minutes; add hot water to dissolve: sugar and lemon or other flavoring extracts. Stir until sugar is dissolved, pour into very shallow dish and set on ice until it slightly jellies or thickens; beat to a stiff froth the whites of eggs and a pinch of salt, beat in the gelatine until light and frothy and set back on ice until ready to serve. Sauce : Beat the yolks of the eggs with a cup of sugar and two teaspoons of cornstarch. Scald one quart milk, and turn it into the yolks, beat until it thickens, stirring all the time. Add vanilla and a pinch of salt and let it cool. mi 1 1 194 hoi Brodie’s XXX Jelly Powder ” makes delicious dessert in an instant. Fnr rlponind anything flint’s rpnllv Hirtv — SNAP is better than SOaD. FROZEN DESSERTS Ice Cream 2 cups sugar V 2 cup flour 1 tablespoon vanilla 2 cups milk 1 tablespoon flour 1 egg 1 qt. cream 1 pt. milk 2 eggs Sift flour and sugar together. Beat eggs and milk together, and put into double boiler. Add flour and sugar, and cook until custard is formed. Strain, and add vanilla, and freeze. Ice Cream No. 2 1 tablespoon vanilla 1 qt. cream 1 cup sugar 54 teaspoon salt Place milk in double boiler. Sift sugar, flour and salt together, and add egg unbeaten . Pour hot milk into mixture, stirring all the time. Return to double boiler, and cook for fifteen minutes, stirring continually. Turn out to cool. Add vanilla and cream. Pack and freeze. Peach Ice Cream 1 qt. peaches 1 pt. milk 2 cups sugar 1 pt. cream Cover peaches with sugar, and let stand for one hour. Mix well, and rub through a potato ricer after sugar is entirely dissolved. Add milk and cream. Freeze. Peach Ice Cream No. 2 1 qt. ice cream 1 qt. peaches 1/4 cups sugar Prepare ice cream according to recipe above, and partly freeze. Pare and cut fine peaches. Mash quickly with wooden masher. Add sugar, mix well, and stir into cream when sugar is well dissolved. Freeze. Hot Chocolate Sauce for Ice Cream 1 cup cream 1 cup brown sugar 1 cup grated chocolate 1 cup white sugar Mix cream, grated chocolate and sugar together, and boil for twenty minutes, stirring well. Just before removing from fire, add vanilla. Pour while hot over individual servings of ice cream. Maple Ice Cream Melt in a little water two cups of maple sugar, and boil for five minutes. Add to this four egg yolks, well beaten and one cup of milk. When cool beat into it one quart of cream to which four beaten egg whites have been added. Freeze as ice cream. VI-TONE ICE CREAM First Mixture (Custard) Salt and vanilla 1 egg 1 teaspoon flour Boil until it thickens. Second Mixture 4 tablespoons Vi-Tone 1 cup cream Add cream gradually to Vi-Tone. Mix together and freeze in ice freezer. 1 cup milk 2 tablespoons sugar • VI-Tone the Tonic food beverage with the malt chocolate flavor. II brides H - i Caramel Ice Cream 1 qt. whipped cream 1 cup milk 1 cup sugar 2 eggs ]/$ teaspoon salt 1 tablespoon vanilla Put milk in double boiler. When hot, add sugar which has been browned. Stir in eggs, and boil until custard is formed. Add salt, and allow to cool. Add cream and vanilla, and freeze. Lemon Sherbet 3 lemons 1 cup water 1 pt. cream 2 cups sugar 1 pt. milk Mix juice of lemons, sugar and water together. Let stand for one-half hour until sugar is dissolved. Prepare freezer, and turn in milk and cream. Chill, and add syrup, stirring lightly. Freeze at once. Lemon Ice 4 cups water . . 2 cups sugar 24 cup lemon juice Make syrup of sugar and water. Add lemon juice and freeze. Milk Sherbet 1 qt. milk 2 cups sugar 3 lemons Freeze milk and half of sugar together. Squeeze lemons, and dissolve remaining sugar in juice. Add lemon juice to milk, and freeze. Milk Sherbet No. 2 \ l / 2 qts. milk 3 lemons 1 cup cream 2 cups sugar 2 egg whites Mix milk, cream and sugar together, and partly freeze. Squeeze lemons, and add juice. Beat egg whites stiff, and fold in. Turn freezer slowly until frozen. Maple Mousse 1 cup maple syrup 4 egg yolks 1 qt. whipped cream Beat egg yolks, and stir in maple syrup. Cook over slow fire for three minutes. Allow to cool, and add whipped cream. Freeze for three or four hours. Angel Parfait y 2 cup sugar 1 pt. cream y 2 cup water 3 egg whites 1 tablespoon vanilla Boil sugar and water until a soft ball can be formed. Whip egg whites until foamy, but not stiff. Pour syrup in fine stream over them, beating until cold. Add vanilla, fold in cream which has been beaten stiff, turn into a quart mould, and pack in salt and ice for four hours. Serve in high glasses, and decorate with candied cherries. Bisque Glace 1 qt. cream 1 tablespoon vanilla 6 egg yolks 1 cup sugar Put half of cream into double boiler. Beat sugar and egg yolks together until very light, and add to boiling cream until it begins to thicken. When cool, add vanilla, and pint of cream which has been whipped stiff. Put in moulds, and pack in ice and salt for four hours. Put strips of cloth dipped in paraffin around covers of can to keep out salt. UJ>IIJ|I 1 1 aso 96 m kin inger Ale for your next party. . miflnJ Chocolate Frappe 1 qt. rich milk 1 cup sugar 34 cup grated chocolate 1 pt. whipped cream 1 tablespoon vanilla Place milk in double boiler, and stir in chocolate and sugar. Boil for five minutes, stirring constantly. Pour into earthen vessel, and add vanilla. Set on ice, and serve in glasses with chopped ice in bottom. Sweeten whipped cream, and cover each glassful with it. Frozen Pudding 2/3 qt. milk 2 tablespoons gelatine 2 tablespoons flour 2 eggs y 2 lb. cherries 1 pt. cream 1 tablespoon vanilla 2 cups granulated sugar Soak gelatine in warm water for two hours. Scald milk in double boiler, and stir eggs, flour, and 1 cup sugar together, and add to milk. Cook for twenty minutes, and allow to cool. Add gelatine, other cup of sugar, cream and vanilla, and freeze. Berry Mousse 2 cups any fruit pulp Ice 1 pt. cream Tablespoon lemon juice Powdered sugar to suit taste Coarse salt Sugar mashed berries, ripe peaches or apricots pealed, and let stand for an hour. Put through a sieve and use 2 cups of this. The peach or apricot pulp must have the lemon juice added to keep fruit from blackening. Whip the cream, add sugar to make slightly sweet, about % cup, then the fruit pulp. Turn into mould, cover cloesly to keep water-tight and bury in cracked ice and salt, using equal quantities of each, for four or five hours. This is much easier to prepare than ice cream and is delicious. Tapioca Cream 3 tablespoons tapioca Vi cup granulated sugar 1 pt. rich milk l A teaspoon salt 2 eggs V* teaspoon vanilla Bring milk to scald in double boiler, cook tapioca in it one-half hour. Beat egg yolks with salt and sugar, turn a little of the tapioca mixture over eggs, then turn all quickly back in double boiler and cook until mixture thickens. Cool slightly, then fold in egg whites beaten stiff and dry. Chill, stir in flavoring and serve with or without cream. Vi-Tone Mousse y 2 pt. whipping cream 2 tablespoons milk 2 tablespoons Vi-Tone Dissolve 2 tablespoons Vi-Tone with 2 tablespoons warm milk. Fold into whipped cream. Few drops of vanilla. Pack bowl in chopped ice and freezing salt. Vi-Tone Marshmallow 2 cups white sugar 1 pkg. or y 2 box gelatine 11/3 cups water 5 level tablespoons Vi-Tone Mix i/ 2 quantity of water with gelatine and Vi-Tone. Remainder of water in sauce pan with sugar. Boil until it hairs when tried with spoon. Remove from heat. Add first mixture with few drops of vanilla. Beat until creamy. Pour on Vi-Tone dusted pan about one inch thick. Allow to stand until firm. Cut in squares and dust in Vi-Tone or toasted cocoanut. This makes about 120 pieces. El 3 cups brown sugar cup water 1 teaspoon vanilla 1 cup molasses 1 cup sugar 1 tablespoon vanilla Boston Cream Candy 1/4 lbs. granulated sugar 1 cup milk V* pt. maple syrup 1 cup cream Yz lb. shelled walnuts Mix sugar and syrup together, stirring well. Add milk and cream. Stir well, and boil until mixture hardens enough so ball will form when a few drops are put into cold water. Remove from fire, and stir in walnuts. Keep beating until mixture becomes stiff. Spread in buttered pan, and allow to cool. Butter Scotch 2 tablespoons butter % teaspoon baking soda 1/16 teaspoon salt Mix sugar and water thoroughly, and when beginning to boil add butter, vanilla, baking soda and salt. Continue to boil until a hair-like thread is formed when mixture is poured from spoon. Pour into hot buttered pans or plates, crease into squares, and allow to stand until hard. Butter Taffy 2/3 cup butter 2/3 cup milk 1/16 teaspoon salt Mix molasses and sugar, and stir until smooth. Stir in milk and vanilla, and add butter. Sprinkle in salt, and boil until a few drops poured into cold water become brittle. Pour into hot buttered pans, crease into squares, and allow to stand until hard. Candied Orange Peel 4 oranges 1 cup sugar Peel oranges, and slice peel very thin. Soak peel in cold water for two hours, remove, drain well, and cook in four tablespoons of water to which sugar has been added. Drain when done, and roll in sugar, taking care to keep each piece separate. Place on brown paper to dry. Cream Candy No. 1 2 cups sugar 6 tablespoons water 16 whole cloves Mix sugar and water and cloves. Boil until drops harden when dropped into cold water. Remove from fire, skim out cloves, and pull when cool. Cream Candy No. 2 2 cups sugar 1 teaspoon cream of tartar 1 teaspoon vanilla 1 cup water Mix sugar and water together until smooth, and add cream of tartar, stirring well. Cook mixture until a few drops poured into cold water become brittle. Add vanilla, and pour upon buttered paper. As soon as mixture cools enough to be handled, pull until fully hardened. Molasses Candy 2 cups molasses 1 cup water 2 cups brown sugar 2 tablespoons butter 1/3 cup vinegar 1/16 teaspoon salt Mix molasses and sugar together, stirring until smooth. Add vinegar and water, stirring well. Cook until boiling begins, and add butter and salt. Boil until a few drops poured into cold water become brittle. Pour into hot buttered pan, and as soon as mixture becomes cool enough to be handled, pull until fully hardened. 1 | 98 j | - Order a case of Kelly's Ginfcer'Ale for'your next party. Sfievbcnal Sfteciheb ty- Use SNAP for cleaning your bath-tub, wash-basin and kitchen sink. gggai M prides eittona SNAP Js unequalled for cleaning kitchen utensils. Try SNAP — you’ll be delighted ! Opera Creams 2 cups sugar y 2 teaspoon cream of tartar 2/3 cup cream Mix sugar and cream of tartar together, and add cream. Stir until sugar is entirely dissolved, then cook without stirring until a few drops of mixture poured into cold water form into a soft ball. Cool by placing cooking pan in cold water until bottom of pan can be touched, and then beat mixture to a creamy smoothness. Pour into buttered pan, and cut into cubes when it begins to harden. Panoche 2 cups sugar 1 tablespoon butter 1 cup milk 1/16 teaspoon baking soda y 2 teaspoon vanilla y 2 lb. walnuts Mix sugar and milk together, stirring until perfectly smooth. Add butter, and boil until a few drops of the syrup will form into a soft ball when poured into cold water. Add baking soda, and flavor to taste, taking care to stir continually while boiling. Pour into a buttered plate, and stir to a creamy smoothness. Knead, and roll out, and press in walnuts with rolling pin. Pralines 1 lb. sugar 1 lb. nuts Add enough water to sugar to cover it, and boil until syrup forms a hairlike thread when poured from spoon. Stir in nuts evenly, and drop on greased paper. Mould into cakes the size of a saucer, and allow to harden. Peanut Brittle 2 cups sugar 2 cups shelled walnuts Add enough water to cover sugar, and cook until sugar melts. When golden brown in color, add walnuts. Pour into hot buttered pans, crease into squares, and allow to harden. What-Is-It Candy 3 cups brown sugar 1 cup black walnuts 1 tablespoon butter 1 cup molasses y 2 cup water Mix sugar, molasses and water together in deep saucepan. Cook slowly, and add butter when mixture is beginning to thicken. Remove from fire when a few drops of mixture poured into cold water will form into a soft ball. Pour into buttered bowl, add nuts, and beat well until nearly cold. Mould into loaf form, and serve in slices. Cream Fudge 2 cups sugar 1 tablespoon vanilla 1 cup cream or milk % lb. chocolate 1 tablespoon butter Mix sugar and milk or cream together, stirring until smooth. Add chocolate and butter, and cook until a few drops of syrup dropped into cold water form into a soft ball. Remove from stove, flavor with vanilla, and stir until cool. Pour into buttered pan or plate, and when cold cut into squares. Fig Creams 2 cups sugar 1 cup cold water 1 teaspoon vanilla 1 cup figs Mix sugar and water, and boil until drops harden when put into cold water. Do not stir. Pour on unbuttered platter, and let stand for three minutes. Beat until stiff, add vanilla, and roll candy out. Spread figs on top, roll up like jelly roll, and cut into slices. ‘ Brodie’s XXX Jelly Powder ” makes delicious desserts in an instant.* Firs prides Fudge 3 cups sugar 1 teaspoon vanilla 1 oz. chocolate 1 cup milk 1 cup chopped nuts Mix sugar, milk and chocolate together. Boil until drops harden when put into cold water. Pour into dish, cool slightly, and beat with fork, adding chopped nuts when partly beaten. Set aside to cool. Home Caramels 1 cup grated chocolate Ya cup milk Yz pt. molasses pt. sugar 2 tablespoons butter Mix milk, grated chocolate and sugar together, and stir until smooth. Add molasses, stirring well, and cook until a few drops of the syrup poured into cold water form into a soft ball. Pour into buttered pan or plate, and when hardening begins cut into cubes. Maple Fudge 2 cups brown sugar y 2 cup chopped nuts Yz cup sweet milk 1 teaspoon butter Mix sugar and milk together, stirring until perfectly smooth. Add butter, and cook without stirring until the syrup will form into a soft ball when a few drops are poured into cold water. Remove from stove, and beat until the syrup begins to crystallize. Pour into a buttered pan, and sprinkle with chopped nuts. Marshmallow Fudge 2 cups granulated sugar 2 teaspoons butter 1 cup milk Y teaspoon salt 1 sq. chocolate % lb. marshmallows Mix sugar and milk together, stirring until perfectly smooth. Add butter and salt, and drop in chocolate. Allow to boil, and stir until chocolate is dissolved. Mixture is done when a few drops poured into cold water will form into a soft ball. Take from fire, and add as many marshmallows as can be stirred in conveniently at one time. Beat until mixture becomes thick enough to harden when poured into buttered pan or plate. Vi-Tone Fudge 5 level tablespoons Vi-Tone 1 tablespoon butter or more 1 lb. brown sugar Vanilla Y cup sweet milk Boil brown sugar, mill until soft ball forms in cold water. Remove from stove. Add Vi-Tone, butter and vanilla. Beat until creamy. Pour in buttered pan. Nuts may be added if desired. Pulled Maple Taffy 3 cups maple sugar Butter size of a walnut 1 cup vinegar and water in equal parts Boil the sugar, water and vinegar until half done, then add the butter, stirring only enough to incorporate the butter thoroughly, and boil until done. Drop a little of the candy now and then into cold water and test by pulling it apart ; if it snaps it is done and must be immediately poured upon a buttered dish to cool. Flavor with a little vanilla extract poured upon the top. When the taffy has cooled sufficiently to handle, it may be pulled, cut into short lengths and placed on buttered dishes or parafin paper. m F71 m Don’t let your hands embarrass you ! SNAP makes them presentable In a second. E3 0lecifieb SNAP is preferred by all model housewives. It cleans quicker and with less effort. 5P W.7he gftrides 'u thin slices of buttered whole wheat bread cut into circular shapes. Olive Sandwiches Between slices of thin-cut buttered bread place a layer of Neufchatel cheese stirred into a thick paste with equal quantities of cream and salad dressing. Spread paste with a covering of chopped olives. Russian Sandwiches y 2 lb. Neufchatel cheese y 2 cup pecans 1 cup olives 1 teaspoon salt 1 cup mayonnaise dressing Pinch cayenne Rub cheese into a paste. Mince pecans, and stir into paste. Mince olives, and stir into paste. Mix well with mayonnaise dressing, and spread on thin slices of buttered bread. Salmon Sandwiches Dress thin bits of salmon with lemon juice, salt and pepper, and place on lettuce between thin slices of buttered bread. Biltmore Sandwiches 6 hard boiled eggs 2 tablespoons lemon juice y 2 cup nuts 6 lettuce leaves y 2 cup salad dressing Chop whites of eggs fine. Mash yolks with a fork, and mix well with whites. Stir nuts in thoroughly, and mix with salad dressing. Place on lettuce leaves between thin slices of buttered bread, and season to taste with lemon juice. Sandwich Dressing 1 cup vinegar 1 egg y 2 cup sugar 2 tablespoons cornstarch 1 teaspoon mustard powder $4 teaspoon salt Mix egg, sugar, mustard and cornstarch together. Heat vinegar, and as it comes to a boil, stir in above mixture. Stir in butter, season with salt to taste, and allow to cool. m 1 1 102 j ! ^£2 1 ! Windsor Mayonnaise will ma — BEVERAGES Tea l 4 ill kettle with fresh water, and bring to boil. Pour hot water into tea-pot, and allow it to become warm. Empty out water, and place one teaspoon of tea for each cup desired into teapot. Pour on boiling water, cover immediately, and serve with sugar, milk or cream. Russian Tea Prepare tea as above, and serve with thin slice of lemon and sugar. Cold Russian Tea Prepare tea as above, let stand for two minutes, and pour off into pitcher or bowl. Add juice of one-half lemon and sugar to taste, allow to cool, and place on ice. Serve in glasses with cracked ice. Tea Cup 1 cup strong tea 1 pint soda water or ginger ale 1/3 cup granulated sugar 1/3 cup orange juice Vi cup lemon juice Boiled Coffee 1 cup fresh-ground coffee 1 cup cold water 1 e SS 6 cups boiling water Mix egg and coffee thoroughly together with one-half cup cold water. Add boiling water, and allow to boil for five minutes. Remove to side of stove, add one-half cup cold water, and let stand for five minutes. Serve with sugar and hot milk or cream at ordinary temperature. Breakfast Cocoa 2 tablespoons cocoa 2 cups boiling water 2 tablespoons sugar y s teaspoon salt Mix cocoa, sugar and salt together, and stir in gradually boiling water. When smooth boil for five minutes until frothy. Plain Chocolate 2 squares chocolate % teaspoon salt 4 tablespoons sugar 3 cups milk 1 cup boiling water Melt chocolate, and add sugar, salt and boiling water. Boil for two minutes, add scalded milk, and beat with egg-beater to prevent scum from forming. Serve very hot with whipped cream. Vi-Tone Egg Nog or Egg Shake 2 teaspoons Vi-Tone Salt and vanilla if desired 1 cup milk 1 egg well beaten Shake well Pineapple Lemonade 1 cup sugar 1 pt. cold water 1 can grated pineapple 3 lemons Boil sugar and water together, and add grated pineapple and juice from lemons. Cool, strain, and add to one quart of cold water. Serve in glasses filled with chopped or crushed ice. Claret Lemonade Y\ tablespoon sugar cup claret 6 drops lemon juice Eill glass nearly full with fine-crushed ice. Add lemon juice, and pour in claret very carefully after shaking ice, water and lemon juice. 3£!l 103 ■ Vi-Tone the Tonic food beverage with the malt chocolate flavor. f-'H prides ^ Fruit Punch No. 1 1 cup sugar 1 pint mineral water 2 cups water Y\ pineapple sliced 4 tablespoons fruit juice 1 cup strawberries 1 banana 2 oranges 1 lemon % cup maraschino cherries Stir' sugar into water, boil, and add fruit juice. Squeeze lemon and oranges, and add juice to sugared water. Hull strawberries, and cut into fine pieces, and add. Shred pineapple and add. Pour in mineral water, and stir vigorously. Set aside to cool, place on ice, and just before serving add maraschino cherries. Fruit Punch No. 2 1 qt. water 1 cup orange juice 2 cups sugar 2 cups chopped pineapple y 2 cup lemon juice Put chopped pineapple and sugar in water, and boil for twenty minutes. Add lemon and orange juice, cool, strain, and dilute to required strength with iced water. Sauterne Punch l T Y tablespoons sugar 2 slices orange 1 cup sauterne 1 slice lemon Place sugar, lemon and orange slices in glass, and fill with fine crushed ice, Pour in sauterne, and mix well. Mint Julep No. 1 1 bunch mint 4 cups water 2 cups ice water , 6 lemons 2 cups sugar Chop mint, and add ice w T ater. Allow to stand overnight. Boil sugar and water, chill, add juice of lemons and water from mint. Fill glasses with crushed ice, pour in mixture, and serve garnished with mint leaves. Mint Julep No. 2 1 bunch mint 2 slices orange y 2 teaspoon orange bitters 2 strawberries 1 cup crushed ice 1 sherry glass Vermouth y 2 cup whiskey Place three sprigs mint with one-half teaspoon orange bitters in glass which has been chilled. Add Vermouth and whisky, and shake together well. Add crushed ice, and stir in order to crush juice from mint. Add slices of orange and strawberries, and a few uncrushed sprigs of mint. Add enough ice to fill glass, and serve when outside of glass is well frosted. How to Make Grape Wine Pick grapes from stems, crush them, one pint of water to a small basket of grapes. Let stand three days. Strain through a colander, add 31/2 lbs. of granulated sugar to one gallon of juice. Let set and skim what comes to the top, when stops rising let settle and bottle. Ginger Wine Six gallons of water, 18 lbs. of white sugar, % lb. of ginger. Boil 1 hour, skimming well. Pour in a large vessel to cool. When nearly cold add the juice of six lemons and the peel cut up finely. Cover a piece of toast with a table- spoonful of yeast and add it. Let it stand a day or two, then put it in a cask, adding four lbs. raisins. It must work three weeks before being bunged down. Add lastly ^ ounce gelatine and one pint of brandy. 104. Kelly’s Ginger Ale — preferred by both guests and hostess. Cffie gftrides EH m HOW TO PREPARE AND SERVE FRUITS AND NUTS w fc=±-i Fruits and Nuts Fruit is especially wholesome, although not nutritious. The best time to eat nuts is in the morning. Most fruits are improved in flavor by being chilled. A dish of different fruits attractively arranged makes a very acceptable centre piece. To Prepare Fruit For the Table Apples should be washed and wiped dry. Berries should be looked over very carefully and, if dirty, washed by putting in a colander and allowing cold water to run gently over them, or place the colander in a bowl of cold water and raise up and down several times, then drain thoroughly and chill before serving. Bananas should be wiped and chilled. Cherries should be looked over, and served with their stems on. Currants should be washed and drained, and served on the stem. Figs, if the dried ones, should be washed, drained and chilled. Grape fruit should be cut in halves, the pulp loosened from the skin and the pith cut out, then chilled ; it may be served plain, or sugar and wine may be poured over it just before chilling. Serve one-half grape fruit to each person. Grapes should be washed if dirty, but the bloom is then lost ; if picked on one’s own vines, it may not be necessary to wash them; but when bought in the market it is better to wash, drain and chill them. Peaches and plums should be wiped with a soft cloth, and chilled before serving. Quinces are never served raw. Strawberries are often served with their hulls on around a mound of sugar; but if they are to be served with sugar and cream, of course they must be hulled and chilled. Oranges may be chilled and served in the natural state; or prepared the same as grape fruit, and one-half served to each person; or peeled and the sections almost, but not quite, separated ; or the orange may be cut in the shape of a basket, the pulp removed, the membrane cut off, and the basket refilled with the pulp, which may be sweetened or not. Pineapples may be served in various ways; perhaps the most popular way is to cut off a slice from the top of the pineapple, then scoop out the centre with a fork, and return pulp to pineapple, put on cover, chill and serve. Or, they may be cut in slices, the outer skin removed, and the tough pith taken out, then served one or two slices to each person. If the pineapples are not fully ripe, it is better to remove the skin, pull the pulp in pieces with a fork, then cover with sugar and chill over night. Pears should be carefully wiped and chilled before serving. Melons should be thoroughly chilled. Cantaloupes should be cut in halves, have the seeds removed, and served one-half to each person. Watermelons should be cut in halves, then each half cut in pie shaped pieces; serve one piece to each person. Nuts are ordinarily served at dinner. Hard-shelled nuts should be cracked, served in the shell, or without the shell. Almonds are cracked, and a portion of the shell discarded, or they may be blanched and salted, and served with bonbons. Pecans, filberts, peanuts and walnuts are treated in the same manner as almonds. Castanas or Brazilian nuts are cracked and served in the shell. 105 1 1 - Windsor Mayonnaise is invariably the choice of most particular housewives. • m Zfhe 05rides @$oo/? m PI PICKLES AND PRESERVES si Bordeaux Sauce 1 qt. green tomatoes 2 qts. sliced cabbage 5 small sliced onions 1 red pepper 2/3 tablespoon tumeric teaspoon mustard seed Yz teaspoon celery seed 1 cup sugar 2 tablespoons salt 1 qt. vinegar y 2 tablespoon allspice Slice tomatoes thin, and let stand in water overnight. Measure after being soaked and not before. Add cabbage and onions to tomatoes. Chop red pepper very fine, and stir it into mixture. Add tumeric, allspice, mustard and celery seed, sugar and salt, taking care to mix all ingredients very thoroughly. Lastly, stir in vinegar. Place in large pot, and boil until all vegetables are tender. Pickled Beets 2 doz. beets 6 tablespoons sugar 1 cup boiling water 1/16 teaspoon red pepper 1 y 2 cup strong vinegar Cook beets in salted water until tender, and cut them into small pieces. Add the vinegar to the boiling water, stir in sugar and red pepper, and mix them into the beets. Scald, and pour while extremely hot into jars or sealers, and seal immediately. Catsup No. 1 1 peck tomatoes 4 red peppers 4 bay leaves 4 onions 2 tablespoons whole mustard 2 tablespoons ground cloves 2 tablespoons whole allspice y 2 teaspoon 1 tablespoon horse radish 1 tablespoon whole mace 1 pt. vinegar 4 tablespoons salt 1 teaspoon white pepper 1 tablespoon ground mustard 1 cup sugar unground ginger Wash, and slice tomatoes thin, and add red peppers which have also been sliced. Add bay leaves. Chop onions into fine pieces, and add, pound unground ginger. Add horseradish and mace. Tie mustard, cloves and allspices in a cloth or bag, place in water, and simmer gently for three-quarters of an hour. Press through a sieve, and return pulp to fire, cooking quickly to prevent color from being destroyed. Remove from fire when very thick. Add vinegar, salt, white pepper, mustard and sugar, and stir mixture into tomatoes. Cook for fifteen minutes, remove from fire, and pour into jars or sealers. Seal immediately. Catsup No. 2 1 gal. tomatoes 4 tablespoons mustard seed 4 tablespoons salt 6 green peppers 4 tablespoons cinnamon 2 tablespoons sugar 4 tablespoons allspice 2 tablespoons ground mustard 4 tablespoons black pepper 1 qt. cider vinegar Wash, peel, and rub tomatoes through sieve. Add salt, cinnamon, allspice, black pepper, mustard seed, peppers, and ground mustard in order given. Pour into porcelain kettle and boil until quantity has been reduced to one-half gallon. Pour in vinegar, and bring to a quick boil. Pour into jars or sealers, and seal immediately. BC71 1 106 j s u Use PASTENE 4 ‘ Purity iffiride's ffloo/e p£] - ^evb e no/ 0tecc^iei CLASSY MEN'S TAILORING Tel. LAncaster 6788 M. HECHT, Prop. EXPERT CUSTOM TAILORING Dress Suits, Tuxedos, Morn- ing Suits and Silk Hats, Etc. FOR HIRE 3499 St. Lawrence Blvd. Above Sherbrooke St. Montreal % IBI ^m^micii 0leciheb c/j| Your husband will ask for SNAP. Keep It handy in the kitchen and bath-room E3 pride’s ,^Soo/e Chili Sauce No. 1 27 ripe tomatoes 9 green peppers 3 onions 3 teaspoons cinnamon 3 teaspoons ground mace 6 cups vinegar 2 tablespoons brown sugar 2 tablespoons salt 3 teaspoons ground mustard 3 teaspoons ground cloves Peel, and slice tomatoes, and add ingredients in order given. Place in large pot, and boil for one hour, stirring occasionally. While hot, pour into jars or sealers, and seal immediately. Chili Sauce No. 2 4 doz. medium-size ripe tomatoes 5 teaspoons ground allspice 8 medium-size onions 5 teaspoons ground cloves 6 seeded peppers 6 tablespoons salt 3 pts. sugar 3 pints vinegar 5 teaspoons ground cinnamon Peel, and slice tomatoes, and add sliced onions and seeded peppers. Be sure to slice tomatoes very fine, and chop onions and peppers in same way. Boil for one hour. Add cloves, allspice, cinnamon, salt, sugar and vinegar. Boil for one hour more, pour into jars or sealers, and seal immediately. 12 large ripe tomatoes or 1 qt. canned tomatoes 2 onions 2 tablespoons sugar Chili Sauce No. 3 4 ripe peppers or 3 green peppers 2 tablespoons salt 1 tablespoon cinnamon 3 cups vinegar Slice onions, add to tomatoes, and stir in sugar, peppers, salt and cinnamon. Be sure that all ingredients are chopped very fine. Place in large pot, and boil for one and one-half hours. While hot, pour into jars or sealers, and seal immediately. Corn Relish 1 doz. ears corn 1 large stalk celery \ l / 2 red peppers Yu cup sugar Cut kernels from cob, chop celery and peppers and mix well with corn. Dissolve sugar, salt and mustard in a small quantity of vinegar, and stir mixture into corn, celery and peppers. Add enough vinegar to cover mixture completely, and boil for twenty minutes. While hot, pour into jars or sealers, and seal immediately. Cold Slaw 1 tablespoon salt 1 tablespoon mustard y 2 pint vinegar 1 medium-size cabbage 6 stalks celery 3 eggs 3 teaspoons mustard 2 tablespoons butter 1 y 2 cups vinegar 3 teaspoons sugar Chop cabbage and celery very fine, and mix thoroughly. Beat up one egg. one teaspoon of sugar, and one teaspoon mustard in a cup. Fill cup with vinegar. Repeat this process with other two eggs. Melt butter in saucepan, and pour in vinegar and egg mixture. Cook until thickening begins, stirring continually, and pour over cabbage and celery. Mix thoroughly. i 1 1 m make any good salad even better. m k Chopped Pickles 2 doz. green tomatoes 6 bunches celery 1 head cabbage 1 doz. onions 6 red peppers 5^ CU P white mustard seed 3 lbs. light brown sugar 1 tablespoon cloves 3 tablespoons ground cinnamon 54 tablespoon mace 1 tablespoon pepper 1 Qt* vinegar 1 cup salt 1 Qt- water 2 doz. green cucumbers Chop the tomatoes, cucumbers, cabbage and celery separately. Then mix thoroughly, adding salt. Let stand two hours. Drain. Boil vinegar and water, and add half of the mixture to this and boil ten minutes. Drain. Put in the other ingredients and boil a few minutes longer. Sliced Cucumber Pickles 6 doz, large cucumbers Va lb. ground mustard 6 red peppers V lb. white mustard seed 6 sticks horse radish 1 gal. cider vinegar 1 lb. brown sugar # 1 cup celery seed 2 qts. white onions Pare, and slice cucumbers and onions separately, and let soak overnight in separate dishes of salted water. Wash, drain, mix and scald well. Chop red peppers and horse radish very fine, and stir into cucumbers and onions, mixing thoroughly. Stir in ground mustard, white mustard seed and brown sugar. Pour in vinegar, and add celery seed to taste. Mix thoroughly, and put into airtight jars Sliced Cucumber Pickles No. 2 6 doz. large cucumbers Va gal. cider vinegar Pare and slice cucumbers, and sprinkle well with salt. Let stand overnight in order to wilt thoroughly. Freshen in morning with cold water if too salted. Drain perfectly, and add enough vinegar to cover entirely. Put into airtight jars, and exclude from light. Chow Chow 54 peck green tomatoes 1 doz. cucumbers 1 doz. red peppers 1 oz. cinnamon ground 15 large onions Va lb. white mustard seed 1 oz. celery seed 3 lbs. brown sugar Vinegar 1 pt. grated horseradish 1 doz. green peppers Cut tomatoes, green peppers, red peppers, cucumbers and onions very fine, and mix well. Cover with salt and let stand over night. Next morning drain well. Then add cinnamon, celery seed, white mustard seed. Put on and cook slowly for one-half hour in vinegar to cover. Next day drain off this vinegar and pour on more boiling vinegar, to which add three pounds of brown sugar, after adding horseradish to the chopped ingredients. Currant Conserve 5 lbs. currants 5 oranges 5 lbs. sugar 3 lbs. seedless raisins Pick currants from stems, and wash. Drain thoroughly, making sure that no water is left on currants. Mix with sugar until sugar is entirely dissolved. Peel, and cut oranges into small slices, and stir into currants and sugar. Stir in raisins, and cook until mixture becomes the consistency of marmalade. Send the Publishers the names of yout newly-married friends, or brides-to-be. m U Lml Chow Chow Pickles 1 large cauliflower 1 qt. very small cucumbers used whole 1 qt. button onions 1 qt. small cucumbers cut lengthwise 1 qt. small green tomatoes cut twice Few small peppers left whole or cut once Scald the cauliflower and onions in milk and the rest in salt and water. Drain. Make paste of : 2 qts. vinegar 6 tablespoons mustard 1 cup flour Enough tumeric powder to give colour y 2 cup brown sugar Cook in double boiler until it thickens. When cold pour over prepared pickles. Seal. Cucumber Pickles Cucumbers Salt Horseradish Mustard Vinegar W&sh cucumbers and place in cans, with small pieces of horseradish mixed thoroughly. To two quarts of pickles add one tablespoon coarse salt, one tablespoon of ground mustard, and cold vinegar, enough to cover. Seal, and in a few days they are ready for use. Sour Cucumber Pickles 1 gallon vinegar y 2 cup ground mustard y 2 cup salt Pour over as many ■ small cucumbers as the vinegar will cover. Can be eaten in a few days. Cucumber Mangoes Cucumbers Brown sugar Water Vinegar 1 cup salt Select very large green cucumbers. Cut off an inch length from the stem end and remove the seeds. Fasten each piece with a tooth pick to the cucumber to which it belongs. Cover with a brine made in the proportion of one cup of salt to two quarts water. The next morning drain, rinse thoroughly in clear water, stuff with the filling and sew on top. Put in a stone jar and cover with boiling vinegar, using one-third cup brown sugar to each quart vinegar. Drain off the vinegar for three mornings, re-heat and pour over the cucumbers. Seal in jars the last day and keep cool. 6 green tomatoes 1 stalk celery Sweet bell pepper removed 1 teaspoon celery seed Filling for Mangoes 3 cucumbers y 2 cup salt with the seeds 1 teaspoon curry powder y 2 cup sugar 2 tablespoons mustard seed 1 small head cabbage Chop fine tomatoes, cabbage, celery, cucumbers and sweet bell pepper with the seeds removed. Add salt and drain after two hours. Then add celery seed, curry powder, mustard seed and sugar. Mix thoroughly. 109 llC&Sggg -McCormick’s Jersey Creams are best for all dishes calling for sodas.- m prides Mixed Pickles 50 small cucumbers or 15 large ones cut in small pieces 2 qts. small silver onions 3 heads cauliflower cut y 2 lb. French mustard 3 teaspoons tumeric powder mixed in Cold vinegar 2 qts. green tomatoes 3 green mango peppers cut 1 gallon cider vinegar 1 lb. brown sugar 1 cup flour Mixed spices Prepare cucumbers, tomatoes, onions, mango peppers and cauliflower sepa- rately. Put in salt water over night. Boil cauliflower in clear water until tender, also tomatoes and onions. Drain from water. Scald each in half vinegar and half water. Drain from that. Take one gallon good cider vinegar, one pound brown sugar ; let come to a boil. Then add French mustard, flour and tumeric powder mixed in cold vinegar. Add to boiling vinegar, then add vegetables. Stir till it comes to a boil, then add mixed spices. Mustard Pickles 4 qts. or 1 small basket pickles 2 teaspoonfuls curry powder y 2 cup salt 2 y 2 pts. vinegar 6 teaspoons mustard y 2 pt. water 1 cup flour 2 teaspoonfuls tumeric powder Peel and slice pickles, put in salt water for 24 hours, using y 2 cup salt, enough water to cover. Drain well, make paste with tumeric powder, stir in vinegar. Add y 2 pint water, bring to a good boil, put pickles in jars and seal while hot. Mustard Mixed Pickles 1 qt. large cucumbers cut lengthwise 1 medium sized cabbage chopped fine 1 qt. little white onions whole 1 qt. very small cucumbers, whole 1 qt. green tomatoes sliced thin 1 qt. string beans, whole 1 qt. celery cut fine 1 large cauliflower, broken 6 green mango peppers cut fine Place all in weak salt water twenty-four hours. Cook in same till tender, then drain while making dressing as follows : 1 cup flour 1 y 2 cups granulated sugar 6 tablespoons ground mustard 1 tablespoon tumeric powder 3 qts. cider vinegar 1/3 teaspoon cayenne pepper 1 tablespoon celery seed Boil until the flour is well cooked, stirring all the time to keep from burning. When dressing is done, pour over the prepared vegetables, bottle and seal warm. Mustard Pickles No. 2 2 qts. small cucumbers 3 green peppers (chopped fine) 2 qts. green tomatoes 2 heads cauliflower 1 qt. wax beans 2 qts. small onions Mix, and let stand over night in salt water, using half a cup of salt and water enough to cover. Cover and put weight on it. In the morning scald until tender in clear water, drain and pour over the mustard preparation. Mix one-half pound of mustard, one-fourth ounce tumeric, four cups vinegar, three teaspoons celery seed, and three-fourth cup flour. Slowly add three quarts vinegar and cook until smooth. t:J 1 \ 110! ;] E • Send the Publishers the names of y our newly-married friends, or brides-to-be. s L l • McCormick's Jersey Cream Sodas make all soups taste better. - % Sweet Watermelon Pickles Melon Cloves, cinnamon and allspice 4 lbs. granulated sugar 1 cup raisins 1 qt. vinegar Boil melon till done in clear water and drain. Make syrup of vinegar, granulated sugar, cloves, cinnamon, allspice and raisins. When at boiling point put in fruit and boil twenty minutes. Put one clove in each piece of fruit. Piccalilli 2 gallons green tomatoes chopped fine 3 qts. cider vinegar 3 tablespoons white mustard seed 1 tablespoon ground cloves 1 tablespoon ground mace 2 tablespoons ground white pepper 1 tablespoon 4 pepper-pods 8 large onions 1 qt. granulated sugar 3 tablespoons black mustard seed 1 tablespoon ground allspice 2 tablespoons ground black pepper seed Mix well together. Chop tomatoes fine and let them stand over night sprinkled with salt. Drain in the morning and then mix in the spices and boil until tender. One bushel of tomatoes makes this recipe about once and one-half. Green Tomato Soy 2 gallons tomatoes, green and sliced 1 tablespoon cloves without peeling 12 good sized onions sliced 1 qt. sugar 2 qts. vinegar 2 tablespoons ground mustard 2 tablespoons salt 1 tablespoon allspice 2 tablespoons black pepper ground Mill all together and stew until tender, stirring often lest they should scorch. Put up in jars or crock. Celery Sauce 30 ripe tomatoes 5 red peppers 10 large onions 15 tablespoons brown sugar 6 cups vinegar 3 or 4 heads celery Cut celery, onions and peppers. Fine boil, about one and one half hours. Honey Fruit Jelly Juice fruits such as strawberries, cherries, raisins, are crushed and cooked without water, while a little water is added for hard fruits — apples, peaches, etc., and just enough is added to prevent the fruits from sticking on the bottom (about one cup to a quart of fruits), rather less than more. Let the fruits cook till they are tender, then strain them through a flannel or two folds of cheese-cloth. Take care not to press the fruits if a clear jelly is to be obtained. To a quart of strained juice add one pint of honey, let boil till two drops adhere to the spoon. Strain through a muslin and pour into sterilized jars. Let stand about twenty-four hours in the sun before covering with paraffin. Grape Jelly Water Small basket grapes Sugar One cup of water to a small basket of grapes. Let cook until soft, strain through a jelly bag and measure cup for cup of sugar. Put sugar over to heat, bring juice to boil. Take off stove, add the sugar and beat with a spoon for one-half hour. rr 1 1 112 1 1 1 fW"j| Send the Publishers the names of your newly-married friends, or brides-to-be. f/nl Grape Jelly with Raisins and Nuts Grapes Sugar 1 lb. raisins (cooked) 1 lb. English walnuts chopped The juice from one basket of grapes made into jelly. A bowl of sugar to same juice. When jelly is ready to put in glasses, just before removing from fire, add raisins, and English walnuts. Honey Preserves 1 lb. fruits 1 lb. honey Boil honey; skim, put in the fruits, let boil ten to fifteen minutes if small fruits, and till fruits are transparent if they are pumpkins, melons, pears, etc. Let cook in the syrup. Place into sterilized jars and sterilize a few minutes. This process gives a better appearance to the preserves. Honey Fruit Preserves 2 cups honey 1 cup water 1 lb. fruits Boil honey and water, skim. Simmer the small fruits from four to five minutes in the syrup. Let the fruits cool in the syrup. Place them into sterilized jars. Half cover and sterilize ten minutes. Cooking time of other fruits varies according to their nature. Once sterilized, tightly close the jars when taken out. Jim Jam Preserves 1 qt. currant juice (two boxes) 1 qt. red raspberry juice (five boxes) 1 lb. raisins (stoned) Juice of 2 oranges and rind cut fine Mix; boil three-fourths hour. Put in jelly glasses. Tomato Butter Tomatoes Sugar Cinnamon Cloves To every seven pounds of firm ripe tomatoes (pared and sliced), add three pounds of sugar, an ounce of powdered cinnamon, and half an ounce of whole cloves. Boil for three hours. Pear Conserve 8 lbs. pears 1 lb. crystallized ginger 4 lemons 8 lbs. sugar Cut the pears into small pieces. Boil the lemons until soft enough to stick a pin into, and cut into small pieces. Cut the ginger into small pieces, mix all well together with sugar, and boil two hours. This is a delicious conserve. Nut Conserve 2 pts. grape juice 2 lbs. sugar 4 oranges sliced thin 1 lemon, juice and grated rind 1 1/3 lbs. seeded and chopped raisins ]/ A lb. filberts chopped not too fine 2/3 lbs. English walnuts Dissolve sugar in the juice. Add the ether ingredients and slowly simmer for one hour, or until a thick marmalade. m , 1 F 113 K7J to McCormick’s Jersey Cream Sodas — - the cl loice of most Canadian housewives. ■ SB gfcrides &8oo/t m r xj Quince Honey 3 lbs. granulated sugar 4 grated quinces 1 pt. boiling water Pulverized alum, the size of a pea Put the sugar in the water and let it boil, then put the quinces in and boil twenty minutes and then put the alum in. Ginger Pears 4 lbs. sugar J A can imported ginger root 4 lbs. pears (sliced thin) Slice pears very thin. Boil slowly for two hours, having added sugar and ginger root, that have been mixed thoroughly. Peaches Granulated sugar Cloves Spiced Peaches Vinegar Select ripe but not soft peaches. For a half peck allow T three pounds of granulated sugar and a pint of vinegar. Boil the sugar and vinegar twenty minutes. Put the peaches into hot water for an instant, and in taking them out rub the fur off with a coarse towel. Put them into the boiling vinegar, and boil until tender. Put them in jars or wide mouthed bottles. Boil eight or ten cloves in the vinegar, then put it on the peaches, not so hot as to break the jars. Two or three cloves stuck in each peach are not too many. Plum Jam 1 basket California plums 1 box raisins Juice of 5 oranges Juice of 1 lemon and rind of 2 l / 2 Chop raisins and rind of oranges together. Cover plums with water and boil until tender, strain through colander, add raisins, orange rind, orange juice, and juice of one lemon. Then boil all together two or two and a half hours. Plum Ketchup 5 lbs. plums (which is 4 qt. pail) 1 tablespoon ground cloves 1 tablespoon cinnamon 1 pt. vinegar 1 teaspoon black pepper 2 lbs. sugar 1 tablespoon salt Nicely cover plums with water and cock until skin begins to break. Then put through colander and remove pits and skins. Mix together and boil until real thick and bottle. Grape Ketchup 2 pts brown sugar 2 tablespoons allspice 1 teaspoon salt y 2 teaspoon red pepper Simmer grapes until real soft, put through a colander, add to these brown sugar, vinegar, allspice, cloves, salt and red pepper. Boil until thick. 5 pts. grapes 1 pt. vinegar 2 tablespoons cloves 1 peck tomatoes 6 onions % cup white sugar Tomato Soup 1 large head celery T A cup salt y 2 cup flour Pinch of cayenne pepper Boil tomatoes, celery, onions until tender, then put through colander, using the juice that comes through, mix with this flour mixed with cold water, cayenne pepper, bring to a good boil and seal while hot. m | i Hi . 1 1 1 Send the Publishers the names of youi ne wly-married friends, or brides-to-be. UfarideS ifiBoo/z Drapes, Curtains Window Shades V Made by a Firm of Experts Special Offer to Newly-Weds Look for the letter enclosed with the Bride-Book Pantry Shower. In it we offer a window shade Free — as a wed- ding gift to every Bride in Montreal. 3919 St. James Street W. Telephone: Wlibank 3626 A r Grape Fruit Marmalade 2 large grape fruit 3 lemons (cut fine) or 4 small ones Soak grape fruit in water while cutting up lemons. Slice fruit fine, using •every part. Put all seeds in a cup of cold water and let it stand until ready to boil. Boil seeds in a cheesecloth bag. To every pint of fruit allow two and one- half pints of water. Let stand twenty-four hours then boil fast for one hour. Stand until next day. To each pint of liquid pulp allow one and one-fourth pounds of sugar. Boil until it jellies. Grape Marmalade Squeeze the pulp from the skins. Heat the pulp until it can be run through a coarse sieve to remove the seeds. Add to the pulp the skins. To a pound of pulp add three-fourths pound of sugar. Cook until smooth. Orange Marmalade l / 2 doz. oranges 1 pt. pie plant 3 pts. sugar Peel the oranges and boil the skin until tender. Cut into small pieces the •oranges, pie plant, and skin of oranges. Cook all together until it jellies. It must be quite thick. Apple Marmalade Apples with considerable flavor are best for marmalade. Wash, core, and cut apples in slices ; put in kettle, add enough water to keep apples from burning. Cook slowly until mushy, press through a sieve, add equal amounts of sugar and apples, and flavor with orange or lemon juice. Cook until water is evaporated ; fill glasses, and cover. All fruits may be made into marmalades by following the above directions. If the fruit lacks flavor, lemon juice, lemon rind, or ginger root may be cooked with the fruit. Pear Marmalade Pears Sugar Lemons Peel large, hard pears. Cut into rather small cubes. To each pound of pears add three-fourths of a pound of sugar. Let fruit and sugar stand for a few hours, or until the juice has been extracted, then set on stove. To one dozen pears put six (or less if desired) lemons. Boil lemons until tender, squeeze nut the juice and chop or slice the rind. Mix with the pears. Have a jar of preserved Canton ginger. Chop the ginger-root fine, add that and the juice to the pears. Cook until the pears become tender but do not mash the fruit. Do not cook dry. The syrup should be rich and thick. Lemon Marmalade 2 grape fruits 3 lemons (cut fine) 3 cups of water to each fruit Let stand over night. Boil about one hour and the next morning add one and one-half cups of sugar to each cup of fruit. Boil until thick. Peach Butter 18 peaches 1 orange Sugar 1 lemon Peel and pit peaches ,and grate rind of orange. Put oranges and peaches through chopper. Add juice of one lemon. Use one cup of sugar to one of pulp. Boil until thick. 115 makes delicious desserts in an instant. How to Can Fruits Canned fruits are now more popular with most people than preserved fruits. The expense in preparing them is less, and the natural flavor is retained. To prepare fruit for canning, look over carefully, reject imperfect truit, and be sure that the fruit is clean. The fruit may be cooked in a saucepan with just enough sugar to make palatable and water to keep the fruit from burning, and transferred to sterilized jars; or it may be put into sterilized jars in the first place, and cooked oy steam — the latter method preserves the color and flavor better. To sterilize jars, put jars into cold water, bring water to the boiling point, and boil ten minutes; fill jars with cooked fruit, and pour in syrup to over- flowing; adjust rubbers and covers. Invert and let stand on folded cloth until cold; if there are no hot air bubbles, place jars in a cool, dark closet to keep. If air bubbles are present, take off cover, reheat, and add more hot syrup and proceed as before. Canned Apples 4 lbs. apples 1 lb. sugar 2 pts. cold water Juice and rind of 2 lemons Pare and core the apples; cover with cold water. Boil sugar and water five minutes; add apples and simmer until tender; add lemon juice and rind; place apples in sterilized jars, fill to overflowing w r ith syrup ; adjust rubbers and covers ; set in a cool place until cool, then keep in dark, dry closet. Canned Blackberries 4 qts. blackberries 2 pts. sugar Place sugar and berries in preserving kettle, let stand several hours, then cook slowly until the boiling point is reached; boil five minutes; fill sterilized jars and seal. Canned Blueberries Blueberries are canned the same as blackberries, allowing one-half cup water for every four pounds of blueberries. Canned Cherries 4 lbs. cherries 1 to 2 lbs. sugar Stone the cherries or not, as preferred. Place sugar and cherries in preserving kettle over night. Cook slowly until boiling point is reached, skim, fill sterilized jars, and seal. Canned Peaches 4 lbs. peaches 2 lbs. sugar 1 pt. water Pare peaches and cook in sugar and water, either whole or in halves, until tender. Arrange in jars, fill with syrup, and seal. Pears, pineapples and plums are canned in the same way as peaches. Canned Raspberries 4 lbs. raspberries 2 lbs. sugar Arrange berries and sugar in alternate layers in glass jars; set jars on trivet in large boiler two-thirds full of water ; cover and cook until the water in the boiler boils vigorously. Remove jar; if berries have settled, refill from another jar, and seal. Canned Strawberries Prepare in the same way as canned raspberries. 116 ■ fi- ? --.-.v.-.'* ^30 jj mJlJI You Can Always Depend on Our Service We Pack and Store — We Move — We Ship — Your Pianos — Furniture and Wedding Gifts during the ab- sence of the Groom on the Honeymoon. We can do this on very short notice. your household effects in spacious trucks, anywhere, on shortest notice. your effects to all parts of the world by the shortest route and at the lowest cost. We are part of a world-wide transportation system. are moved by experienced men at our own risk. We make a specialty of this line in city and surrounding country. Diamond Truck Company Limited H Arbour 9175-76 901 Craig Street East MONTREAL I fC^he 03 rides oc/Pfi ) 'ewbcwa. CANNING VEGETABLES Beans Wash, string and remove ends of beans. Cut in one-half inch pieces or leave whole ; blanch five minutes ; cold dip and pack closely in hot sterilized jars. Add one teaspoon salt to each quart jar. Cover with boiling water to overflowing, adjust rubbers and tops, and sterilize two hours. Young beans may be packed whole. Beets Wash beets thoroughly, leaving on roots and one or two inches of stem to prevent loss of colour. Blanch fifteen minutes in water that is kept boiling, or in steam if possible. Cold dip and remove skins, roots and stems. Pack closely in sterilized jars. Add one teaspoon of salt, one tablespoon vinegar and one teaspoon sugar to each quart jar. Fill jar to overflowing with boiling water. Adjust rubbers and covers. Sterilize one hour. Carrots Wash and scrub carrots. Blanch five minutes in boiling water. Cold dip, cut off roots and pack upright in jars as closely as possible. Add one teaspoon of salt to each quart jar. Fill jar to overflowing with boiling water. Adjust rubbers and covers. Sterilize two hours. Cauliflower Cut flowered portion into pieces small enough to be easily packed in jars. Place in water slightly salted, for one hour. Blanch three minutes then cold dip. Pack in sterilized jars. Add one teaspoon salt to each quart jar. Fill jar to overflowing with boiling water. Adjust rubbers and covers. Sterilize one hour. Corn Blanch the corn on the cob five minutes. Cold dip for one minute. Cut off the kernels, pack and press firmly into sterilized jars; add boiling water so that the corn juice may fill all spaces to within one-half inch of the top as corn swells during sterilization. Add one teaspoon of salt and one tablespoon sugar to each quart jar. Adjust rubbers and covers, and partly seal. Sterilize three hours. Peas It is of the greatest importance that peas for canning be young. Blanch, cold dip and pack one jar at a time. Wash and shell, blanch five minutes, then cold dip. Pack in sterilized jars. Add one teaspoon of salt and one teaspoon sugar to each quart jar, and fill with boiling water to overflowing. Adjust rubbers and tops. Partly seal. Sterilize three hours. A leaf of spinach on top of each jar before adding boiling water will help keep the bright green colour. Tomatoes No. 1 Tomatoes may be packed closely in hot sterile jars, covered with water which has been boiled and cooled, and steamed twenty minutes; then filled to overflowing with boiling water and sealed; or they may be packed closely, without crushing, in hot sterile jars, steamed twenty minutes, then filled to overflowing with boiling water and sterilized twenty minutes longer. Tomatoes No. 2 Peel tomatoes, cut into pieces ; heat slowly to boiling point ; cook until very soft. Skim and add, one teaspoon salt to each pint jar; seal in hot sterile jars. For convenience in making soups and sauces, tomatoes cooked this way may be strained, re-heated to boiling point, and sealed in hot sterile jars. | i<£gr : 117 1 1 i gga When shopping remember the good firms who made possible the gift of your book. FP5 prides m IMPORTANT FACTS REGARDING THE PROPER SERVING OF JERSEY CREAM SODAS. As you probably know, one of the chief delights about Jersey cream Sodas, is their delightful dainty crispness, this condition being due to their having been baked at a_ very higli temperature, thus causing a complete evaporation of all moisture. This being the case, the biscuits of course absorb moisture very freely when exposed to the air and in this way soon lose their original pleasing crisp- ness. In order to bring them back in their proper condition, we suggest that you follow the directions given below. Place the required number of biscuits on a wire rack or in a flat tin baking dish, and after getting your oven well heated, put the biscuits in the oven, leaving the door slightly opened in order to allow the moisture to escape, and then bring them to baking heat. This should take about five minutes time, then remove biscuits from the oven and let them cool thoroughly before serving. Try this once and give yourself a real treat. Scuffled Crackers Place ten or twelve Jersey Cream Soda Crackers in a flat dish and let them soak in cold water for ten minutes. Now take another flat dish and after greasing it well with butter, place the soaked crackers in it and then put about three-quarters of a teaspoonful of butter on top of each cracker. Now put the dish in the oven and bake for a half to three-qaurters of an hour in a moderate heat, and then serve, either with or without a dash of Paprika. If desired, you may sprinkle a small amount of grated cheese over the crackers about three minutes before serving. Cheese Monkey Put one tablespoonful of butter in when this is melted, add the following : 1 cup Jersey Cream Soda Biscuit crumbs Yz teaspoon of salt A dessert spoon of Worcester Sauce a chafing dish or a double boiler and 2 cups of grated cheese A pinch of soda A dash of red pepper 1 cup of milk Cook this mixture for five minutes, stirring well while cooking, then add two eggs well beaten, and cook three minutes longer, then serve individually on Jersey Cream Soda Biscuits. McCormick Oven-Kist Sweet Biscuits Having such an excellent Soda Biscuit as c ‘ Jersey Creams ’ 9 it is only natural that McCormick Oven-Kist Sweet Biscuits should also be of the very finest quality, and as there are about seventy different kinds to choose from, you are sure to find something to your taste. As a few particularly attractive lines, we suggest you trying the following : Thin Arrowroot, Assorted Sandwich, Creamy Chocolate, Chocolate Eclair, Honey Comb, Rich Butter, Golf, Mapleleaf, Cocoanut Creams, Palm Beach Wafers, Vanilla Wafers, Maple Nougali, Veget- ized Wafers. * ’ * If your grocer cannot supply you with all of these lines, call us at Willbank 4157 and we will arrange to have you served. j ! I ns ' McCormick’s Jersey Cream Sodas^ — the choice of most Canadian housewives. Eli (([ &/$ rides /dSoo/z m n Vitamins The sum total of our knowledge concerning Vitamins may be stated in very few words. All we really know about them is that their presence in our diet guarantees health and that their absence brings about disease and even death. We know little of their true nature and of the manner in which they perform their valuable duties within our bodies. Despite years and years of unremitting labors scientists have only recently succeeded in isolating a single Vitamin so that it could be identified and labelled as such, and yet there is no factor in our diet more real and more worthy of our care and attention. i There are five of these Vitamins already known and labelled. For the sake of convenience they have been lettered respectively in the order in which they were recognized, A, B, C, D and E. Vitamin A, sometimes called “fat soluble factor A”, or the “Eye” Vitamin on account of the dread disease, ophthalmia, which attacks the eyes when this Vitamin is absent from the diet, was one of the first of the Vitamins whose existence was difinitely established. It is found principally in cod liver oil, butter, yellow corn and milk, and supplies a reason for the use of cod liver oil, butter and milk in the diet of children especially. Vitamin B exercises an important influence on the nervous system and in many of the digestive processes. Milk, fruit, the bran and germ of grains, yeast and many vegetables contain it and their use as part of the daily diet of young and old is very essential. Vitamin C is Nature ’s antidote against scurvy once called the “sailors' disease” on account of its occurence among ships’ crews. The presence of this Vitamin was first suspected when it was found that lemon or lime juice or a diet consisting of fresh food did away with scurvy. This Vitamin is very easily destroyed or its power weakened by exposure to air and heat. Care should, therefore, be taken to keep the tomatoes, oranges, lemons, lettuce, etc., which contain this precious Vitamin in a cool place. Vitamin D is the great preventive of rickets and is found abundantly in Pure Cod Liver Oil. The ultra-violet rays of the sun also act as a preventive of rickets and for this reason Cod Liver Oil has been called “Bottled Sunlight”. Doctors universally recommend the use of Pure Biologically-Tested Cod Liver Oil as part of the daily regime of all children, especially during the months of diminished sunlight, which in this country is from September to May. Vitamin E was discovered when laboratory animals fed on a diet which was known to contain Vitamins A, B, C and D were found in a large number of cases to be sterile and without the power to reproduce themselves. Lettuce, rolled oats, whole wheat flour, milk fat and meat all have this necessary Vitamin. Too much importance cannot be attached to this subject of Vitamins, and the Bride should on no account plan her and her husband’s diet without due regard for their presence. Plenty of fresh vegetables, meat, eggs, whole grain cereals, butter, milk, oranges and lemons included in the diet is a guarantee that all the Vitamins are being supplied. Li* m UJ you up and keeps you fit. S3 ^7/ie 0$rides & td Calories The Bride who wishes to place the right emphasis upon the question of health will make special efforts to provide a correctly balanced diet for her husband and herself. This means that besides paying attention to the body- building qualities, vitamin-content and other necessary factors in the food she serves, she will also make sure that it possesses the required energy-producing value. Every moment of the day and night, whether we are asleep or awake, our bodies are “ burning up” energy at a terrific rate. Muscular movement, digestive processes, the never-ceasing flow of blood in the arteries, the breaking down and building up of tissues — these and other bodily functions are continu- ally drawing upon our stored-up energy, and unless due care is taken to replace this expended energy, there will come an inevitable let-down to efficiency with a host of attendant ills in its wake. It is safe to say that a great deal of the inability to resist even trifling diseases, the lassitude and fatigue, nervousness, lack of ambition and other troubles, which handicap so many people in the social and business fields, are caused to a large extent by the eating of foods which are deficient in energy-producing qualities. It is a comparatively simple matter in these days to supply the right amounts of energy-producing foods. Scientists have determined the quantity of energy furnished by all kinds of foods, and have set this down in terms of Calories. A Calory is simply a measure of energy, and is equivalent to the heat or energy expended in raising approximately two quarts of water one degree in temperature. The average person ‘ ‘ burns up ’ ’ from 2 500 to 3 000 Calories of energy in twenty-four hours, and a like number should be returned to him or her in the same period. Needs of course vary with the individual, and it is wrong to say that what will be satisfactory for one person will be satisfactory for another. People engaged in exacting physical toil will “burn up” a greater amount of energy than people engaged in sedentary occupations which involve little or no muscular activity. Seasons of the years also and different climates, with their varying temperatures, must be taken into account. Only experience and a close study of all influencing conditions will determine the number of Calories needed for health. The carbohydrate foods, such as fruits, grains, vegetables, potatoes and other starches and sugars are our main reliance for the supply of energy, but confining of our meals to these alone would result in a diet unbalanced in other ways, so of necessity we must include protein and fatty foods, such as meats, eggs, cheese, butter, chocolate and various oils if we are to obtain a diet which will not only supply us with the required energy but will also keep the body in repair. One pound of carbohydrates, the foods whose primary purpose is to produce energy, contains about 1 800 Calories. One pound of protein food, which supplies the material for bones and muscles and tissues, contains about 1 800 Calories also, while one pound of fat contains about 4 000 Calories. According to the highest medical authorities, the best ratio in which to combine these is 1 : 1 : 4, that is, four parts of carbohydrate food to one part of fat and one part of protein. There is no need to attempt to measure these proportions out to the last part of an ounce. Reasonable care to keep close to this ratio is all that is required. FT] 120 |sS£B5S£ 0 L_ — LXj prides Preparing for Christmas m Christmas is the one holiday which thrills and captivates the hearts of young and old, rich and poor. Warm countries know the thrill and joy of it, but only in a country such as ours, does the celebration of Christmas reach its greatest beauty. Christmas would not be Christmas if the special customs and practices which have grown about the feast-day, year by year and century by century, were overlooked and neglected. It is more than worth while for us to spend some little time beforehand in making sure that we are going to overlook nothing that would make Christmas a happier day for our loved ones. Six weeks or more before Christmas, sit down and make a complete list of all the preparations that must be made. No good purpose is served by delaying matters until the very last moment. Divide your list into sections under these headings. Guests; Food; Decorations; Gifts; Order of Day. Under the first heading you will put down the number of people who will be in your house not only on Christmas but for some days before and after the holiday itself. In this way, you will receive an accurate idea of how much food you are going to need. Under the heading “Food”, make a list of all the meals you will have to serve in connection with your entertaining over the holiday season. Then take up each meal in turn, plan its menu, and estimate the food requirements. The Christmas Dinner, being the main meal of the year, deserves a list all by itself. Plan it most carefully. Take it course by course, and jot down what you need to buy, where you intend to buy it. Make sure that you have over- looked nothing, that you have thought of the nuts, bonbons, grapes, etc., indis- pensably part of a Christmas feast. When you have assembled all the items, arrange them into handy lists for shopping, items which can be purchased in one shop being grouped together. Under the heading of Decorations, plan exactly how your home is going to look on Christmas morning. There should be a wreath or wreaths for the windows, some holly for the dinner table, and if there is to be a Christmas tree there will be tinsel ornaments, lights, etc., to procure. This is a good place to jot down exactly how much extra cleaning and laundry will be necessary. Under “Order of Day” make a complete plan of the whole of Christmas Day. Many a perfect holiday has been spoiled because too much was left to chance. Figure out the appropriate rising-time, the time for breakfast, whether or not you will have the Christmas Dinner in the middle of the day, what amusements can be planned for the afternoon and evening, how you w r ill arrange to bestow the gifts you are to give personally to members of the family. Little affectionately planned ceremonies leave a little glow in the heart for years and years afterwards, and it is a good plan to try to surround even the smallest part of the Christmas festivities with an aura of fantasy and charm. After you have prepared your lists to the last item, then set down the time or the day on which you plan to attend to each one of them. Set aside a day for shopping for food, another day or days for buying gifts, another day or days for putting the house in order. Then when Christmas has come and gone, you will have the precious memories of the day alive in your heart, content that your loved ones spent a marvellous Christmas Day. Send the Publishers the names of your newly-married friends, or brides-to-be. o/> r ,de’s P/iook nrm L v < ykJ ^ — The Art of Social Correspondence f>.n HN Letter writing is one of the most useiui ana ^ ^ : time and effort which the Bride devotes to a study of the simple rules which govern all correspondence will be more than repaid in the increased clearness and effectiveness of her letters. The most important thing to keep in mind is the necessity of making every ^.er a spontaneous and true expression of the writers P els01 ‘ a 1 '' ■ sation, mannerisms, dress, etc., all show us as we are. Letters should likewise sation, mannerisms, uress, eu:., c. ^ « -- ““ . , will mirror our real selves. The following rules are simply guides, the Bnde wi adapt and change them within the limits imposed by her own good taste. The paper and envelopes employed should be selected with the most discriminating care. There are so many different varieties and styks of writing paper now to be obtained that no one can have any difficulty in obtaining the exact quality, tint, size and shape desired. Good form dictates certain well-defined usages as regards the set-up ol ail letters, and careful attention to these should be paid at all times- Social letters demand that the date be written either in the upper right hand corner or in the lower left hand corner. The date is preferably spelled out, the only permissible figures being those of the day and the year. In social letters, no address need be written on the letter itself, the salutation appearing by itself directly above the body of the letter, written even with the left hand margin. Care should also be taken to have the margin of the same width down the page, and the indentations marking the beginning of paragraphs also of the same length. The following examples are given as guides for formal correspondence. They are couched in rather stiff language which can be altered in proportion as the intimacy between writer and recipient is more or less. Montreal, Quebec, March, third, 1932. My dear Mrs. Jones-Smith : It gives me great pleasure to accept your very kind invitation to spend the week-end of March 15 at your home. I shall leave Montreal as you suggested on the one o’clock train on Saturday, reaching Como at five minutes to two. Need I say how much I am looking forward to my visit 1 Very sincerely, Mary Edith Burton My dear Mrs. Jones-Smith : . . I regret very much indeed that a previous engagement renders it impossible for me to accept your very kind invitation to spend the week-end of March 15 at your home. If it were at all possible for me to come, please believe that I should certainly do so. ^ Mary Edith Burton My dear Mrs. Jones-Smith : I wish to extend to you my very cordial gratitude for the enjoyable week-end I spent at your home. I took pleasure out of every minute of my stay, and returned home with the most happy memories. Very sincerely, Mary Edith Burton Send the Publishers the names of youi newly-married friends, pr brides-to-bc. Meat should never be allowed to remain wrapped in paper, it absorbs the juice. When grease becomes too hard, grate it and put it away in covered bottles; it is useful for macaroni. A recent addition to the list of savory salts is onion salt, which is now put up in shaker cans or bottles for flavoring use. Celery should be allowed to lie in cold water, to which a little salt has been added, for an hour before it is required for the table. This will make it very crisp. Take bread scraps before they have become musty and dry them 'in the oven. W hen thoroughly dry, roll to a powder or put through the food chopper; put into jars for breading, etc. 1 o brown flour for gravies and soups, put a few tablespoons of flour evenly in the bottom of a baker's pan, over a moderate fire, stir until it has become a fine amber brown. Bottle and keep for use. If you value your own and your family's digestion, don't serve tea with fish, the tannic acid hardens the fibre and makes it indigestible. It should not be offered with any form of fish, shell-fish or the articulate animals like lobsters and crabs. Iced tea and soft shell crabs are a combination that should be avoided. Soda crackers are much more crisp if set in a hot oven a few minutes before serving. To prevent the odor of cabbage or onions, throw red pepper pods into the pan they are cooking in. When cutting new bread always put the knife in hot water first, and you will find that it facilitates the cutting. A box filled with lime and placed on a shelf in the pantry and frequently renewed will absorb the damp and keep the air pure and dry. Salt will curdle new milk, hence in preparing milk porridge, gravies, etc., the salt should not be added until the dish is prepared. Salt toughens meat if added before it is done. As most of the people cook with gas, perhaps the following suggestions may be of help in the saving of gas : puddings, pies and beans can be baked well and at a small expense by using a small tin oven, such as comes for oil stoves. Place the oven over one of the single burners, and you will find it will give a very satisfactory bake with only a low flame. This little oven is fine for keeping the dishes warm and the victuals warm. When lighting the gas stove it will often give a slight explosion and light wrong, thus causing no heat. Turn the gas off quickly and on again ; it will then light properly without any further trouble. To whip eggs well, they must be very fresh and cold. If you have left boiled eggs in the water a little too long, break the top of the shell by tapping it with a spoon. This lets out some of the heat and the hardening process stops immediately. Quantity of Material Sufficient to Serve Two Hundred People. -Two hundred rolls, four pounds loaf sugar, two and one-half pounds coffee, four quarts cream, four pounds veal loaf or four tongues, one ham, three turkeys, fourteen quarts creamed potatoes, seven cakes, eight quarts cabbage salad. Warm Potatoes. — To heat left-over boiled potatoes, throw them for a few seconds into boiling water and they will taste like freshly cooked ones. McCormick's Jersey Creams are best for all dishes calling for sodas pen -r vH %?l€C//ie gfcrides J 1 ® Those Precious Linens ... the gifts of TO DAY the veriest links in the chain of memory TOMORROW... . . . They need the special care which Completely Finished Laundry Service can offer, that they may retain their lustrous beauty throughout the years. Toilet Laundries Limited 750 GUY STREET Wllbank 5121 m a V iv§ 1 i! n M ry ki m @2, 1 1 l: 6ft rides m ii 1 m The Bride of Many Years Ago, used Barsalou's Soap in her household, and the Bride of today finds all her laundry and clean- ing needs perfectly met by the products of this old established firm. For her silken things, for her fine linens and other treasured furnish- ings she uses Barsalou’s Soap Flakes For ordinary washing, she finds nothing superior to the old time-tested Barsalou's IMPERIAL SOAP. For the multitude of cleaning tasks around her home that call for a cleaning powder she depends on Barsalou's IMPERIAL POWDER. Ask your Grocer for them. Manufactured in Montreal since 1875, by J. Barsalou &fCie Li mi tee 1600 Delorimier Avenue - - Montreal, P.Q. © !Qi| ■&s ;v;; gi m 1 | ■ n n n_nL - L -- ‘U 11 0 I Zfhe gfcrides &Soo/t a fV] lJj '"•V'Jlj LO Flowers in the Home Their Care and Their Arrangement To the Bride who has just furnished her home comes the conviction of incompleteness. She senses the need for living objects. A growing plant or a few simple flowers on the table is ever a step in the right direction. Flowers contribute to culture. To people living within the restricted confines of the modern apartment, they supply that craving for nature which is inborn in every human. The Culture of Flowers This is, today, the business of specialists. Retailers in large cities do not grow the flowers they sell. Roses come from the rose grower; carnations from the carnation grower; ferns from the fern specialist. Greater perfection of stock, lower production cost and lower retail prices are the direct results. Cut Flowers As soon as you receive flowers, cut a piece off each stem with a sharp knife and place the flowers in a deep vase of water. Flowers keep longer in a cool place, if they are kept far from radiators and out of drafts. Should flowers wilt, roll them in paper and submerge them in water; they will regain their fresh stiffness in an hour or two. Selection and Arrangement Flowers of yellow, scarlet or pink may be used in any light. Crimson, violet or blue flowers must be used in a bright room, or arranged in combina- tion with brighter blooms. It is simpler to use one colour only, to harmonize with surroundings; if two colours are preferred, these should blend or contrast with one colour predominating. Arrange flowers in a “ Daisy ” displayer, in a wide bowl or vase — the long-stemmed blooms first, to create an outline or contour, and fill in gradually with the shorter stems. Or, if only a few blooms are used, cut the stems to varying lengths to get this effect. Though flowers for the tea table, buffet or breakfast table may be of any desired height, those used for the dinner or luncheon table must not obstruct the line of vision when one is seated — or not more than 12 to 14 inches high. If several flower arrangements are used, these may be alternately high and low. The lowest flowers in a high arrangement must be 20 inches from the table. Their height usually depends upon the length of the table and the num- ber of centrepieces used. This type of decoration should bejeft in the hands of an expert. Care of Plants Most foliage plants require submersion to top of pot in a bucket of water, every four days. Ferns need spraying; palms and rubber plants should be sponged with mild soap and water every few weeks. A light, well ventilated room is necessary to vigorous growth. Most blooming plants should never become dry ; they require daily watering. Do not allow a plant to stand continually in water; the soil will sour and roots will rot. Plant-pills to induce stronger growth, and insecticides to destroy insect life, are obtainable at all flower or seed stores, in convenient small packages. ” Say it with flowers”. Place your order with Chas. J. Hill, Reg’d. . 1 J m T'Jil >Ml7he iffirides <75oo/k e?j ET-T3 Etd Pictures in the Home The bride who wishes with all her heart, as most brides do, to be mistress of a beautiful, attractive home, cannot afford to overlook a single detail in the furnishing of it. Least of all can she afford to be negligent when it comes to the question of selecting pictures. Nothing else in the home, no matter how much it costs, plays such an important part in the establishing of atmos- phere. The right picture, framed appropriately and hung in a favorable spot, will add a crowning touch of glory to a beautifully appointed room; a carelessly chosen picture or one badly placed will be just as effective in ruining the effect. Four considerations must be taken into account in regards to pictures in the home. They are: the available wall spaces; the situation of windows, doors and artificial lighting fixtures; the colour of the walls and trimming; and the furniture. By studying these in advance, and by keeping in mind the exact effect she wishes to achieve, the bride cannot go far wrong in her choice of pic- tures. She should make up her mind that she will not clutter up the walls with pictures hung too closely together. Pictures gain by isolation to some extent. A broad low space demands a picture wide across and narrow up and down. A narrow panel between two doors, or between a door and window, can take a long narrow subject. A. dark corner can be positively illuminated by a bright- colored picture. In contrast, a brilliantly lighted wall can be made garish by placing on it too highly tinted a subject. Pictures can also be used to intensify or subdue the effects already attained by the furniture. The impression of luxurious overcrowding conveyed by heavy upholstered furniture can be light- ened advantageously by pastel effects or water colors. A sparsely furnished room can be made to appear to better advantage by pictures of heavier shading and richer depth. Naturally the choice of pictures will vary according to the uses to which the various rooms are put. There are no general rules to follow. Good taste alone should be your guide. Landscapes, portraits and still subjects may be used in any room. So may marines, figure pieces, prints of all kinds and also architectural subjects. Choose pictures that you are sure will stand the test of time with you. Remember that you and you alone will be required to look at these pic- tures day in and day out, and that the only way in which you can make certain that you will not tire of them in a few days or weeks or months is to decide in advance what your tastes really are, and be governed accordingly. After the selection of pictures has been made, the question of framing comes to hand. This is very important, almost as important as the pictures themselves. Two simple guides will be of great help. Choose the style and shape of your frames to suit the picture itself, and choose the colour of the frames to suit the background of wall and trimming. If you follow these two rules, and do not at the same time choose frames of a color to clash with the room furnishings you can]be]sure your pictures will be most attractively displayed. One last thing remains: the question of hanging the pictures. A good general rule to follow in this regard is to hang all pictures as far as possible on a level with the^eyes. This insures the best possible vie w for them, and makes them an integral part of your room-pattern. klil m MMfl Send the Publishers the names of your ne wly-married friends, or brides-to-be. m brides &oo/? K'l Packing, Moving and Storing i If furniture and other household effects are valuable enough to be moved from one home to another, they are valuable enough to be guarded carefully against damage in transit. For this reason it is better to engage experienced packers and movers rather than trust to your own amateur efforts. The ex- pense may seem high, but in return you will have the satisfaction of knowing that your possessions will reach your new home in as good condition as they were in when they left the old. But if for reasons of economy or other reasons you decide to do the pack- ing yourself, there are certain cardinal principles which should be observed. They are the rules which the heads of the largest and most expert moving com- panies lay down for the guidance of their employees. Before starting to pack take a pad of paper, and as you bring out each article to be packed make a note of it under its proper heading. Pack all art- icles of a similar nature in the same boxes, crates, or barrels as far as this is possible. Try to keep the articles from one room separate from those of other rooms, except of course with regard to bedding such as blankets, sheets, mat- tresses, etc., which are better packed all together. When everything is ready to be packed, decide which boxes are to be used for the different classes of art- icles, and as the articles are stowed away, mark opposite them on your lists the number of the box into which they have gone. This will be a great saving of time, temper and energy for you when you start the unpacking later on. When the boxes arrive at your new residence, this list will indicate exactly where each box should be placed to be most conveniently emptied. If your household goods are to be moved by motor truck or railway from one city to another, all furniture such as tables, chairs, piano, beds, dressers, sideboards, etc., should be carefully wrapped in heavy paper, and then securely fastened into crates made especially for them. If they are to be moved only a short distance by motor truck, it is sufficient to wrap them in heavy paper, if you can be sure that every possible care will be taken in handling them. All china, glassware, bric-a-brac, etc., should be packed in strong barrels or boxes, together with straw, crushed-up paper or excelsior. Pack all books, clothing, bedding, etc., in boxes, making sure that the boxes are completely filled. Pack all vacant spaces with paper. In selecting boxes, try to obtain small or medium-sized boxes. They are not only easier for the movers to handle, but when they are placed in your new home, you can shift them about more conveniently, and will not be forced to make trips from box to cupboards, etc. Chairs should be tied together in twos; legs, backs, arms and seats being wrapped in heavy paper. If it is ever necessary for you to store your furniture, it is a good policy to entrust it to a reputable storage company which will not only store your belong- ings in dry, cool rooms, but will insure them against all kinds of damage includ- ing that of fire. Another important feature of such a policy is that the big storage companies are invariably packers and movers also, and the expense incurred is thereby much lessened by having one firm attend to all the details. m n_ - 0 m t7he gfcrides fjftoo/z 1 [ri The Care of Your Canary i Correct Food Is of Primary Importance Just as with people, the' life and health of your little friend, the canary, depends upon the food you supply it with. Starve it, undernourish it in any way, or feed it too rich or improper food, and unhappy results will inevitably follow. Feed it properly and carefully, and you will be more than repaid by its sprightly appearance and energy, and by the joyousness of its music. Brock's Bird Seed, re-cleaned and well-mixed seed of highest imported quality, is an ideal food for your canary. In every package of this seed you get also a cake of Bird Bread, an indispensable addition to your canary's daily rations. Fresh food should be supplied daily along with fresh water. In hot weather the water should be changed two or three times a day to make certain it has not become contaminated or too tepid. Hemp seed, which we so often hear recommended, should only rarely be given to birds in cages, as its oil affords too rich a diet for birds that have little exercise. Cleanliness Another of the first essentials in the care of your canary is cleanliness not only of the bird itself but of everything in connection with it. The cage should be kept sweet and clean, and placed, if possible, in a position where no draughts will blow upon it. The ideal temperature is 65 degrees, and an effort should be made to keep the room where the canary is at approximately this degree of heat. Before artificial light is turned on at night or in the evening, the cage should be covered with a dark, opaque cloth that will successfully shut out all light from the canary. Otherwise the light will act as an artificial stimulant, and the bird, by over-activity at a time when it should be resting, will become worn out and listless. Loss of Voice Loss of Voice is generally the result of colds, exposure or dampness. The cause, whatever it is, should be at once removed. In case of a common cold, accompanied by hoarseness or loss of voice, give the canary little morsels of bread sprinkled with 2 drops of emulsion of cod liver oil and some fruit sugar. Keep this treatment up for a day or two, and at the same time add 15 drops of a mixture of equal parts of glycerine, honey and lemon juice to the water. Should these remedies fail, make a paste, by mixing on a hot plate, of one tea- spoonful of pure honey and one teaspoonful of emulsion of cod liver oil. Mix these thoroughly, and then add sufficient finely powdered soda biscuit to make, the mixture have the consistency of soft cheese. Allow it to cool, cut into cubes and stick these in the wires of the cage for the bird to peck at. Renew the supply as often as necessary until a cure is effected. Loss of Feathers A bird in good health should moult only once a year, usually about August. Moulting at other times is due to colds or impure atmosphere. First remove the cause, and treat as for a cold. Bread scalded in milk and sprinkled with fruit sugar is an excellent food to give during a cold, or loss of condition A little poppy seed sprinkled on the bread is also helpful. m m kill — When shopping remember the good firms who made possible the gift of your book Sjgj prides Baldness or Bare Places Baldness about eyes or neck is often due to blood disorder, which causes irritation of the skin. Add enough epsom salts to cover a ten cent piece to each two teaspoonfuls of drinking water each day. Banana, sweet apple, fresh young dandelion, chickweed, plantain, watercress or other vegetable, may also be given sparingly. If diarrhoea ensues, curtail this, and give boiled bread and milk as previously described. Overgrown Claws and Beaks If claws become too long, hold the bird gently but firmly in the left hand, with its back to the palm, and holding one foot at a time between the tip of the thumb and forefinger, expose one claw at a time and clip with a pair of small nail scissors. Be careful to notice how far up the tiny vein extends, and cut just beyond it. Cuttlebone or old mortar left in the cage should keep the canary’s upper mandible from growing larger than the lower, but if it does not, rub the upper mandible very gently with a file until the excess length is filed away. Mites Symptoms of mites are: a puffed appearance, scratching, shaking and frequent pecking at the body. To make sure of the trouble, place a white cloth over the cage at night. If mites are present, you will find many of these troublesome little red insects on it in the morning. Wash the cage carefully, particularly around the handle, removing it if possible. Then dust thoroughly with Brock’s Mite Destroyer. Be sure to dust the powder thoroughly among the feathers, and see that the whole body of the bird is covered. Repeat every three or four days until cured. Bird Gravel A supply of bird gravel should always be kept strewn on the floor of the cage. Birds need this for use in their gizzards, where it takes the place that teeth occupy with animals. Birds also use this gravel to flutter in and to clean themselves. Do not used crushed limestone, and never place paper in the cage. Birds are apt to eat the paper, and ruin, their digestions. Bird Treat An excellent tonic for birds in cages is Brock’s Bird Treat. Well birds as well as those suffering from sickness should have it, as it improves the condi- tion, eradicates disease, strengthens the voice, makes brilliant plumage, and strengthens and sharpens the beak. A cake of this useful tonic food comes in each package of Brock’s Bird Seed. Cuttlebone Brock’s import cuttlebone from France and Italy, where the best varieties are found. Cuttlebone is pure carbonate of lime, the backbone of a fish native to the Mediterranean. Not only do canaries like to peck at cuttlebone, but it is indispensable for keeping the beak in good condition. This article is contributed to your book through the courtesy of Nicholson & Brock Limited. It is an extract from their book on birds. This book is a com- plete guide on the food , diseases , breeding , judging , washing and colour feeding of canaries , with valuable information on Parrots and other cage birds , by J ames Nicholson. To obtain a copy of the complete work , send a letter , enclosing 25c , to Nicholson & Brock Ltd., 22 Duchess St , Toronto , Ont. ' •• . 133 | Patronize the firms whose announcements appear in this book. The Art of Interior Decoration Make the Walls Friendly. The four walls of a room are without question its most important features. We are all instinctively aware of this fact, be- cause our impressions of pleasure or unrest on entering a room, are subcon- scious reactions from the walls. That these reactions should be of a pleasant nature is most desirable and it is the purpose of this article to suggest how the proper effects may be obtained. Decorating is often considered difficult to accomplish correctly, and is dreaded by most home owners, particularly the bride. Yet correct and tasteful decoration is really a simple matter from which experimenting and risk can be largely eliminated, if a few basic rules are followed. The High Ceiling Problem. High ceilings are often foundi n theolder type of dwelling, and are a decorating problem easily solved if one remembers the simple hard and fast rule that perpendicular lines will accentuate ceiling height and that horizontal lines will detract from the height; so in a high-ceilinged room, stripes or vertical designs are to be avoided. The Low Ceiling Difficulty. The room with an abnormally low ceiling calls for a reversal of this rule, using striped or perpendicular designs, or a design in decoration having a climbing or upward movement. If wallpaper is used, it should be hung straight to the ceiling line without a break of any kind, other than the finishing border. Objectionable Architectural Features, etc. A room containing angles, jogs, and an excessive number of openings, etc., or likewise a room containing a miscel- laneous collection of furniture and furnishings, calls for a background sufficiently interesting in itself to arrest and hold the eye. Draperies. A much more artistic and pleasing effect will be obtained if, when selecting harmonizing wall decorations and draperies, the predominating colours in each are not actually matched. When the ground colour of the wall surface and that of the hangings are the same, they cause a monotonous effect. The hangings should be matched with an outstanding bit of colour in the wall cover- ing, and the wall surface harmonized with a selected colour from the hangings. Woodwork. Coloured woodwork is quite the vogue, and if properly handled, is really very artistic. The modern decorator is now finishing the room's wood- work to accurately match or harmonize with the tone of the ground of the wall surface, and the finished effect is most desirable. A further artistic touch is often obtained by adding a single stripe suggesting a contrasting colour taken from the wall surface, and is applied with a “ fitch ", or striping brush, after the final coat of enamel or paint is completed. Decorating the Newly Built Home. Many people moving into a new home have the mistaken idea that wallpaper cannot be successfully hung on new plaster. The fact is that even the newest of plastered walls may be safely papered if they are treated with a solution of vinegar, before sizing. Colour W orks M iracles. Colour, properly used, will work miraculous cha nges in our homes, but few realize the importance that colour plays in good decora- tion. Thus, all the different yellow tones , including buffs and tans are ideal for the room which is inclined to be dark and sombre. Cool colours absorb and 134 33 ^- Send the Publishers the names of youi newly-married friends, or brides-to-be. brides Efj diminish the excessive brilliancy of light and should be used in rooms receiving both the morning and afternoon sunlight. Greys , blues , greens and mauves are all cool colours and provide a quiet and restful atmosphere. Red , orange and yellow are warm colours and should be used in rooms having a northern light. Another basic rule to be remembered is that light colours have an expand- ing effect and darker colours have a contracting one; therefore light colours are advisable for small rooms and dark colours for larger ones. Still another rule is that the heaviest and darkest colour values must be on the lower part of the room. For instance, the floor covering should be darker than the wall, and the ceiling in turn lighter than the side wall. Otherwise a top heavy and depressing effect will result. Colour harmony can be achieved by the proper blending of colours. To start at the foundation, there are only three true colours bown as Primary or First Group : namely, Red; Blue; Yellow. White is a combination of all colours.- Black is the absence of all colour. Black added to any colour, produces a gradation technically known as a “ shade ” of that particular colour, because it obviously darkens it. White produces a “tint” of the colour to which it is added, because it lightens it. Black used beside a color reduces that colour's strength and value: while White used beside the same colour will brighten and intensify it. The Secondary or Second Group are: Green — by combining Yellow and Blue. Orange — by combining Yellow and Red. Violet — by combining Red and Blue. The Tertiary or Third Group are : Slate — a combination of Violet and Green. Citrine — a combination of Orange and Green. Russett — a combination of Orange and Violet. The Quaternary or Fourth Group are: Sage — a combination of Violet, Green and Yellow. Buff — a combination of Orange, Green and Red. Plum — a combination of Orange, Violet and Blue. Colour combinations that form harmonious ensembles : Yellow — harmonizes with Violet — made up of Red and Blue. Red — harmonizes with Green — made up of Yellow and Blue. Blue — harmonizes with Orange — made up of Red and Yellow. Citrine — made up of Orange and Green — harmonizes with Violet. Russett — made up or Orange and Violet — harmonizes with Green. Slate — made up of Violet and Green — harmonizes with Orange In the foregoing shade chart we have covered the fundamentals of good decoration and if these are followed, the reader should be in a position to use colour and design in harmonious and correct combination and to successfully decorate any room. This article is contributed to your book through the courtesy of Arthur C. Fox, Assistant General Manager of Empire Wall Papers , Limited , 384 Yonge Street Toronto , Ont. It is an extract from their 11 Art of Interior Decoration 11 , a com- plete guide to the proper decorative treatment of the walls in the home. Write to the company for a copy of this valuable booklet. Patronize the firms whose announcements appear in this book. rrf rfl. t7he prides tiSoo/e )); f-£j Lf3 The Art of Home Sewing ffl| There are countless reasons why every bride should possess at least a work- ing knowledge of the art of sewing. Economy is one of the most important of these, and should have an overwhelming appeal to all brides, no matter what their circumstances are. The first years of married life are the years in which a couple lay the foundations of success, and every cent diverted from their expense accounts and placed to their credit in the bank will bring them much closer to their goal. After a little practice in sewing, the Bride will find herself easily capable of making many articles of clothing which she has previously been accustomed as a matter of course to purchase ready-made from shops and department stores; and not only will she find herself able to make these clothes at a great saving over the price which she would have had to pay for them, but she will be able to give them that personal distinction which clothes purchased ready- made so often lack. As her skill increases she can deviate from the set patterns, and can add those little deft touches to the style, trimmings and arrangement of her gar- ments which will serve to set her indisputably apart as well-dressed in any gathering, no matter where she goes or no matter with whom she associates. A Bride who is unable to sew is often confronted with the necessity of choosing between dresses, etc., none of which pleases her entirely. She needs a dress or a coat or a hat, and has to take something which satisfies her only in part, and even then she runs the likelihood of seeing the same dress, hat or coat du- plicated on the first friend she meets. If she is able to sew, she can translate her own ideas into clothes, and who better than the Bride herself knows what suits her particular type; who knows better what she wants ? Those who are unfamiliar with the technique of sewing, imagine that it is a difficult accomplishment and one that needs years and years of practice before one can become perfect in it. This idea is a delusion, and has come down to us from our great-grandmothers who lived in a day and age when sewing machines were unknown; when needles, thread, cloth, etc., were not as easily available as they are to-day and were uncertain in quality and finish. At the present time, even the greatest part of the labor of sewing has been done away with. Sewing machines, operated by electricity or by a foot treadle, perform most of the actual work, and a Bride can approach the real task of planning and arranging with an unfatigued mind. All the other materials can be purchased anywhere quite easily. Selection of Fabrics There is no excuse nowadays for a woman to be unbecomingly or unfashion- ably dressed. Everywhere she goes she is confronted with authentic style information. There are numerous fashion magazines which foretell the trend and movement of style. In their pages and also in the newspapers the Bride will find pictures of fashionable women. Close observance of these pictures will acquaint her with what is being worn and what is already passe. Close observance, too, of the window displays of the smart shops will tell her what will be worn during the approaching season far enough in advance for her to make her plans. 1 1 136 1 1 When shopping remember the good firms who made possible the gift of your book. The purpose of the dress, etc., and the time which can be devoted to making it should both be considered when a Bride sets about selecting a style. If a person has only a day free to devote to making a dress, it would, of course, be folly for her to attempt a garment which demands elaborate stitching. She would be far better off to choose a simple style that would be both becoming and practical. The purpose for which the dress, etc., will be used should be given careful thought. Is it to be worn only in the evening at formal affairs ? Is it for afternoon wear, or sports’ wear ? Is it to be worn to business, or on a trip ? If the Bride will give careful thought to these points, she can then approach the question of style, colour, etc., in a more confident manner. True beauty is the adaptation of a garment to its use, and if the Bride will always keep before her the purpose to which a garment is to be put, she will not go wrong. In the actual choosing of a style, the Bride should consult as many sources as possible. Nothing is more tragic than to choose a style, to purchase mater- ial, to cut the cloth, and then to come across another style which suits far better. The Bride should try to have a definite picture of what she wants clearly drawn in her mind, so that when she sees a pattern or style illustrated she can instantly see it as it would look on her in different colours or arrangement. The cost, usefulness and appearance of different fabrics must be taken into account. If the Bride can only afford two woollen dresses a year she will be far better off if she buys a good quality of wool. Woollen goods run from one dollar to twelve or fifteen dollars a yard. Woollen goods of attractive colours and appearance, which will also wear well, can be bought for three, four or five dollars a yard. In summer a great variety of clothes is usually necessary. It is better, therefore, to use cheaper materials for summer clothes, for in this way the dress allowance will go much farther. Good qualities of wash silks, flannel, geor- gette, crepe, cotton, etc., can be purchased at very reasonable prices. Amount of Materials Brides who are without actual experience in purchasing materials for dresses find it difficult to determine exactly how much cloth to buy. This is particular- ly a problem when the cloth is very expensive, and when a mistake would be that much more costly. As good a rule as any to follow is to consider first the width in which the goods come. If the width is from thirty-six to forty inches, buy enough material to measure twice your own length from shoulder to floor and three-quarters of a yard more to allow for sleeves. A pleated skirt will take an extra yard of cloth, requiring cloth that measures three times the mea- surement around the hips wfith one-quarter of a yard added for trimming and finishing. Fifty-four-inch cloth for a dress or coat will measure two lengths from shoulder to floor. Lining for a waist without sleeves will take one yard of cloth thirty-six inches wide. If there is no seam, an extra quarter-yard will be needed. Thirty-two-inch material for dresses will take three lengths measured from shoulder to floor, if the dress is for a person with larger than a thirty-six-inch bust. Persons of smaller build will require two lengths with an extra three- quarters of a yard for sleeves. §j 1 1 137 Send the Publishers the names of youi newly-married friends, or brides-to-be. The Sewing Machine A good sewing machine is an indispensable aid for home sewing. On the modern type every kind of fabric can be handled, and the various attachments which come with the machine permit of every kind of seam and every finish being made with a minimum of labor and time. Instructions for operating the machine and for the use of the attachments usually come with every machine, and it is a good plan to have the machine thoroughly demonstrated before the purchase is completed. A person who contemplates doing any amount of sewing at home cannot know too much about her tools. Avoidance of fatigue is an important item. This can be accomplished by the assumption of a correct position in relation to the machine. The operator should sit close up to the machine, and should not bend over it. The chair should be pulled close and in line with the centre of the machine. The habit of even and unhurried movements should be cultivated from the. beginning. Nothing is so fatiguing and nothing is so likely to have a disastrous effect upon the finished sewing than jerky or uncertain manipulation of the machine. Sew- ing should be a relaxation, and only by relaxing are good results obtained. Sewing Aids A sewing basket, furnished with various sizes of thread, ribbon, bias bind- ing, buttons, snap fasteners, elastic, cords, etc., should be kept handy. Every sewer should also have a pair of sharp-pointed scissors, a pair of large shears, thimble, needles, chalk, yard-stick, tape-measure and a six-inch rule. If a good part of the sewing done is to be on wool or velvet, it is a good plan to have a press board with a surface of fine wire bristles, which permits pressing of nap fabrics without injury to the nap. Ironing board, sleeve board and iron are of course absolutely essential. A dress form will be found a great convenience. Patterns There is little trouble connected with the use of a pattern nowadays. It has printed instructions on it which simplify dressmaking, and with a little care any one can follow them. However, when shopping for a pattern there is the matter of one’s type to be considered. There is the average type in sizes ranging from 12 to 20 years and 34 to 50 bust. There is the larger hip size whose hip measurement in proportion is larger than the bust. They allow 6 inches more in hips than the bust measurement. There is the type with large bust measurement and proportionately small hips. There is the stylish stout with proportionate measurements, but of generous build. There is the little woman whose height is 5 feet 2 or under. The well-known fashion companies whose patterns are sold at the department stores provide for these various types. It simply means being sure of one’s type and choosing the style that would best adapt itself to that particular type. With the type decided, the next step is the selection of the pattern itself. Buy patterns according to bust measurement. The shoulder length of the pattern should match the shoulder length of the person for whom the gar- ment is to be made. The sleeve width of the pattern, measured on the upper arm, should be from one and a half to four inches more than the arm measured in the same place. The waist line should be decided upon, and with a tape around the waist the pattern can be lengthened or shortened to fit the length desired. Measure the pattern in every way to see that it conforms to the figure of the person who is to wear the completed garment, and then proceed to cut 138! Send the Publishers the names of your newly-married friends, or brides-to-be. dong the lines of the pattern as it has been altered to fit. Pattern alterations should be made inside the pattern in order to have the pattern as a whole keep its original outlines. When the pattern has been altered as desired, some inexpensive unbleached muslin or cambric should be laid upon it, and cut out to serve as a pattern guide. This pattern guide should be kept for use with future work, as it will serve as a standard for alterations on other patterns. Cutting One edge of the cloth should be straightened before it is placed upon the pattern, this is most easily done by cutting the selvage slightly and tearing it across quickly. The cloth should be placed on the pattern from the straight edge, and the selvages should then be pinned together. Cutting should always be done with the grain. The largest piece of cloth should be dealt with first. Three large perforations will show the grain of the cloth, and all pieces should be laid on as indicated^ by these perforations. Pins should be employed to hold the cloth firmly. Cutting should be done in long, even swaths so that the edges will not be jagged. The fabric should be pressed down to the table with one hand and should not be allowed to lift until the cutting is completed. Notches are cut by lifting the fabric up, folding the edges together at the point where the notch is to come, and then snipping the notch out, less than half the width of the seam allowance. According to the fraying quality of the cloth, seams should be cut wide or narrow. If edges of collars, cuffs, bands, etc., are to be bound or finished with applied bands, the amount allowed for seams should be cut away from the pattern before the material is placed in position. When the pattern is entirely cut out, the dress should be placed on the form, and the fit of all parts observed carefully. Then the pins should be made secure so that the dress will not change its shape when removed. All altera- tions should be marked, and the neck edge should be measured to see if it is at least two inches larger than the circumference of the head. Sewing All foundation seams should then be stitched. After stitching, all bastings, etc., should be removed and the seams pressed. Armhole seams should be pressed towards the dress. Raw edges of pockets, etc., should be turned and bound on the upper edge, using doublefold binding. Cuffs and neck should be finished in same way as the pockets. It is important to “ pivot ” when turning pockets, etc. This is done by lifting the presser-foot of the machine when the exact point of turn- ing is reached, and then pivoting the material in such a way as to make a real point at the turn. Directions for other processes, the Turning and Finishing of Hems, Finishing of Edges, Finishes of Neck and Front, Cording, Shirring and Ruffling, Collars and Cuffs, Tailoring, Applied Trimmings and Finishes, Making of Pockets, Binding of Buttonholes, etc., etc., are fully set forth in the many excellent books furnished with each sewing machine. One cannot go wrong in following these directions exactly. 139 [|g When shopping remember the good firms who made possible the gift of your book. rrn iiiJ Gfarides &S00M m rsa Budgeting Your Income FT A Few Hints on How to Make Money go Farther It is the concern of every girl, once she is settled in a home of her own, to get the most out of the money that is now at her disposal. One of the best ways of doing so is to treat all her expenditures on a budget system. What is a Budget ? A budget is merely the making of a plan to control the use and appro- priation of funds — before they are spent. Once money has passed out ot our hands, whether spent for luxuries or necessities, it is lost to us forever; while that which we retain may be ours, permanently accumulating profits or us through the years to come. By the budgeting of our income we plan for the vital need of saving as well as for various necessities and luxuries. The “ Royal Bank Budget Book, ” which may be obtained at any branch of that Bank forms a good model on which to draw up a budget system. It is planned so that with a few minutes of time spent during the week or month you can have a record of Income, Appropriation for Financial Progress and a complete record of all Expenses. Monthly totals of the various items are easily made and give a quick comparison with your Budget plan. Several tables are suggested so that you can readily work out a Budget to fit your own needs. The experience of most young married people is that, as time passes, an added measure of prosperity comes to them, and their way of living broadens out correspondingly. Without sacrificing the principles of rightminded eco- nomy and caution, they are able to indulge more freely in the pleasures that are necessary to a well-rounded life. For expenditures of this nature a portion of your income should be set aside under the heading of Advancement. Education, Lectures, Travel, Club Memberships, etc., fall within this category. Under this heading, too, provision may be made for the numerous expenses incidental to an increase in family — expenses which, as the years pass, will no doubt embrace the cost of your children’s higher education. The popularity of the Budget system is due largely to the fact that there soon develops a keen interest in watching its workings. Saving money is un- deniably hard work — but even hard work becomes fascinating when it de- velops the interest of the worker. A Guardian of Your Money The Budget System is the method by which you keep track of your expenses. But what of the actual money you receive ? Where is the best place to keep it ? Never forget this: — The allowance of the housewife, or the salary of the business girl, will last longer and go further if paid into the bank and withdrawn only as required. The temptation to spend for unnecessary things will be less, and the balance to carry forward each month will be greater. At any branch of a chartered bank in Canada you will find a Savings Depart- ment where your account will be welcome whether you have $10 or $10,000 to deposit. Even a deposit of $1 will give you a bank book. Interest is com- pounded each six months. Distance need not prevent those living in remote districts from keeping their money in the bank. They may deposit or with- draw money through the mail safely and easily. 140 • When shopping remember the good firms who made possible the gift of your book. The Advantages of a Joint Account A Joint Account is a bank account opened in the names of two or more persons, usually husband and wife. By arrangement with the bank,imoney may be deposited or withdrawn by either of them. It is a great convenience should the husband be called away unexpectedly, or by the nature of his work be away from home repeatedly. The wife or other member of the family can have access to the family funds without the necessity of keeping any large sum of cash in the house. Money may be deposited or withdrawn by the wife during her husband’s absence. She never need be placed in the awkward position of running short of cash nor know the fear of having more in the house than is needed for ordinary daily household expenses. Dur- ing the husband’s absence, too, his salary or wages can be deposited in the account. There is no greater convenience for the wife whose husband is frequently away from home than this method of financing the household during his absence. Unforeseen circumstances may delay his return. Any cash left with the wife before going away may be exhausted before he is able to send more or mail a cheque. In urging the opening of a Joint Account for husband and wife, we would emphasize that money kept at home is always subject to loss by fire or thieves — while the same money kept in a Joint Account at the bank — although yours as you need it from day to day — is safe from loss of any de- scription. Safety Deposit Boxes It is not always advisable to keep too much jewellery in the home. For a small sum, less than the cost of replacement (if they can be replaced), you can give your valuables the protection of a Safety Deposit Box. Practically every branch bank in Canada rents them. Each box has two keys — both different — one held by you, the other by the Bank. Each is locked in its own steel compartment. The safety and security of steel vaults eliminate the danger of loss by fire or theft, and give peace of mind for the safety of valuable belongings. If you spend your summers in the country or at the lake shore, you will find a Safety Deposit Box parti- cularly useful for small articles of value which you do not wish to leave in your city home. Money Orders — Bank Drafts The necessity for making remittances in settlement of bills, subscriptions, etc., often arises. For sending money by mail in amounts up to $100, Bank Money Orders are convenient, safe and economical. They can be obtained without delay at any branch, and will be cashed by any bank in Canada (Yukon excepted) without charge. Bank Money Orders are also issued payable in United States Dollars and Sterling. For large amounts Bank Drafts should be used. When instant action is necessary in transferring money, you can send money by mail or cable to any place in Canada or to any part of the world through a bank At some of the larger institutions a private wire system between the chief business centres of Canada and the United States is at the disposal of customers. The foregoing does not assume to be a comprehensive survey of the bank- ing problems that are likely to confront the young wife, but it is hoped that it covers some points, at least, which otherwise might not be clear to her. As a final word of advice we should like her to remember that the woman who says, “ I can’t afford it — I am saving, ” will say later on, “ I can afford it — I have saved. ” |i££ HJ 1*1 Send the Publishers the names of your newly-married friends, or brides-to-be. m Zfhe gftrides < 28 oo/e M'-l U" d | lllllflMltf Marriage Laws of the Province of Quebec By Hon. Athanase David, K.C., Secretary of the Province of Quebec Marriage Laws of the Province of Quebec are based on the “ Coutume de Paris, ” through the agency of the Code Napoleon, and modified to suit Canadian conditions. Our laws, therefore, differ from the marriage laws of the other Provinces of Canada, and other English-speaking countries. Based on public policy, in general, they are designed for the protection of the wife. The subject may be divided into five sections, namely: — 1. Capacity to contract marriage; 2. Formalities relative to the celebration of marriage; 3. Obligations arising from marriage; 4. Respective rights of the husband and wife; 5. The status of the wife. 1 . Our law fixes an age limit for marriage. Without the consent of parents, parties of the age of twenty-one years may contract marriage, but if either or both parties are under twenty-one years the consent of the parents of the minor or minors must be obtained. If either parent is dead, or unable to give consent, the consent of the other parent is enough; but if both are dead, or unable to give consent, the minor must be authorized by a special officer called a Curator or Tutor, who, before giving consent, must take the advice of a family council. Marriage is prohibited between certain relatives, such as brother and sister, uncle and niece, etc., but by special legislative enactment marriage is permitted between a man and his deceased wife’s sister. 2. The ceremony of marriage must be solemnized before a priest, minister or rabbi authorized to keep registers of civil status. There is no law forcing a public officer to perform a marriage to which, according to the doctrine of his Church, any impediment exists. The ceremony can only be performed after one of two formalities. Either the parties obtain a marriage license or dispensation authorizing the omission of banns, or banns must be published in the Church or Churches of the parties. The banns must be published three times on successive Sundays or holidays, or in the case of persons belonging to the Jewish faith on three Saturdays, or holidays. The foregoing paragraph does not mean that all persons domiciled in Quebec must be married according to the laws of the Province of Quebec. Our law enacts that a marriage celebrated anywhere between two persons, either or both of whom is subject to our laws, is valid, if performed according to the laws of that place, and provided that the parties did not go there with the intention of evading the formalities of our laws. 3. There is an implied contract attached to marriage by which husband and wife agree to maintain and bring up children born of such marriage. On the other hand, children must maintain father and mother, or other ascendants who are in want. This obligation extends to sons-in-law and daughters-in-law, but only when the father or mother is in want. The obligation ceases if the mother-in-law should remarry, or if the consort through whom the relationship existed and all children issue of the marriage should be dead. The maintenance provided for in the above paragraph is granted only in proportion to the needs of the party claiming it, and the financial and other VujHnji m to ■ circumstances of the party who is bound to pay it, but if the party bound proves that he cannot pay an alimentary pension he must receive such party into his house and maintain him or her with his family. Should the circumstances of either of the parties be changed, so that one no longer needs the help of such allowance, or the other is no longer able to pay the whole of such allowance a discharge from, or a reduction of such maintenance, can be had. 4. Our law specially provides for the duties and rights of the husband and of the wife. Husband and wife owe each other fidelity, succor and assist- ance; the husband owes protection to his wife, and the wife owes obedience to her husband. The wife is obliged to live with her husband wherever he sees fit to reside. The husband is obliged to receive the wife wherever he goes and to maintain her and supply her with the necessities of life according to his means and condition. By a special rule of public policy a wife cannot appear in an action-at-law, either as plaintiff or defendant, without her husband, or without his special authorization in writing. She can neither give nor accept, sell or otherwise dispose of property, or in any other way enter into any contract or obligation, unless her husband becomes a party to the deed, or gives his consent in writing; but if she be separate as to property, either by notarial contract passed and made before the celebration of the marriage, or by judgment of the Superior Court at any time after the marriage, she can do and make alone all acts and contracts in connection with the simple administration of her property. If the husband should refuse to authorize his wife either to make a contract, or to appear in an action-at-law, she can be authorized by a judge. The lack of authorization, either by the husband, or upon his refusal, by the judge, creates an absolute nullity, and any contract or agreement so made is void. The wife, however, may make a will without the authorization of her husband. 5. Married women in the Province of Quebec come under one or two main provisions of our law. Either they are common, or separate as to property. Our law allows parties intending to marry to go, before a Notary and draw up a contract by which the expenses of the marriage and the property of the consorts are regulated. Saving certain rules of public policy, consorts may agree to any conditions they think fit. But if the parties do not make a con- tract of marriage before the ceremony, our law assumes they intend to subject themselves to a form of contract called “ Community of Property. ” “ Community of Property ” is a sort of partnership administered and represented by the husband. It does not embrace all the property of the con- sorts, as certain property, such as immoveables belonging to either of the consorts before marriage continue to belong to him or her. All the rest, how- ever, is lumped in a common fund, administered by the husband. The husband may do anything he likes with the common fund, saving fraud. If no marriage contract was made, the wife is presumed to have subjected herself to the typical matrimonial regime called “ Community of Property, ” and all her property will be administered by her husband and a portion of it will fall into the common fund. If she separates as to property, by Notarial Contract or by judgment of the Court, she retains the administration of her own estate, but so far as selling or mortgaging is concerned she must have her husband’s consent and authorization. m wm ^ 1 Send the Publishers the names of your newly-married friends, or brides-to-be. I'lrillirtfl 4 To you, bride of youthful years, inexperienced naturally in the selection and care of rugs, this article is penned, in the hope that it may in a small way assist you in choosing wisely and as economically as your family budget will allow. The Oriental rug can be easily identified by three tests; (a ) The knots are easily discernible when you separate the woolen strands. (b) The design shows distinctly on the back of the rug. (c) The rug itself is much heavier than an ordinary one. Generally speaking, however, a Wilton or Axminster carpet of superior quality and design, will surpass an inferior Criental rug, both in durability and richness of colouring and texture. But whether the rug be Oriental or domestic, a safe choice is the rug which has a clear yarn, free from shorts or scruff wool, which is easily ascertained by drawing your hand against the pile; although a little shearing will show on Wilton or Axminster and even in the lower grade of Orientals. Having decided your rug requirements, and the amount of money you can afford to spend, it will be to your advantage, to discuss these with a reli- able house that specializes in rugs. The outlook of the apartment, flat or house; the colour of the woodwork trim, have a lot to do with a pleasing and wise choice. Oak and walnut trim require warm colours, such as reds, terra-cotta or copper tones, with a relief of blue, gold or ivory, but the general shade should be a warm tone. Rugs of pale shade, or of slightly inferior quality should not be selected for the room where they will be subjected to constant wear, such as, the dining- room or the bedroom, etc. Rugs of dark shades are not advisable as there is always a film of dust showing on them. If the room has a centre light and fireplace, avoidance of the medallion is preferable and an all-over design sub- stituted. Ivory or grey trim lend themselves freely to the use of old rose, pink, mauve, orchid or soft green, with a generous use of contrasting colours for relief. The care of rugs is very important. A vacuum should be used about once a week; failing this, brush with a corn broom, with the pile, to keep the grain even and prevent matty or uneven surfaces. To groom with the broom after vacuum-cleaning, improves the appearance. If the rugs are very dirty, place face-downward on a lown or snowy surface and whisk the back briskly; this causes the dirt to fall by gravity to the earth. The snow prevents the dirt from falling back into the rug. Turn your rug face upward and cover lightly with snow, and brush off. This will refresh the colours without in the slightest damaging the rug. Do not on any account beat with a stock, as this breaks the warp and loosens the knots. Avoid washing Wilton or Axminster rugs, as this takes away the glucose dressing off the back and makes them too soft. Oriental rugs will stand washing, but this should be done by your experienced cleaners, and only when absolutely necessary. Dampness in most injurious to rugs. If by any chance a rug gets damp or wet, it should be dried as soon as possible. If you plan and trips, don’t leave the rugs on the floor. Clean them well as mentioned above, and wrap them up in both ordinary and tarred paper, putting them in a dry place where you are sure the moths will not get at them. To remove tar stain, use lard and then wash the grease out. Small grease stains can often be removed by placing a hot iron on blotting paper over the spot Beware of acid as it will rot rugs. If for some reason you are not able to give your rugs the care they require and they show neglect or need mending, it is wise to consult a reputable rug dealer whose expert advice is always at the service of their clients. |l