PRACTICAL RECIPES Issued by KARNAK TEMPLE, ARAB PATROL MONTREAL McG I LL UNIVER- S I T Y ^ LIBRARY Ineis, H^ECII^E EC€E ' Issued by KARNAK TEMPLE ARAB PATROL MONTREAL ^ — Compliments of D. A. BETHUNE LIMITED « PLUMBING » VENTILATING AND HEATING CONTRACTORS Jobbing Repairs a Specialty 2137 BLEURY STREET HArbour 9559-0540 THE WILLIAM WRAY CHAPEL 2075 University Street MONTREAL WILLIAM WRAY, Inc. FUNERAL DIRECTORS Our Individual Family Rooms and Funeral Chapel are at your disposal without any additional expense. MArquette 2277 3 Lines to Central PASTENE "PURITY” OLIVE OIL FROM FAR OFF SUNNY ITALY The Best For MEDICINAL PURPOSES SALAD DRESSING TABLE and COOKING In convenient tins and bottles wherever good foods are sold. P- PASTENE & CO., LIMITED DISTRIBUTORS QUALITY OUR WATCHWORD Henry Gatehouse & Son Poultry amd Vegetables/ Fish/ OysterS/ Game Wholesale and Retail WE HAVE EVERYTHING IN SEASON AND OBTAINABLE 628 DORCHESTER STREET WEST MONTREAL Phones: LAncaster 7137-7138-7139 ALFRED F. LADOUCEUR West End Agent for SOCIETY BRAND AND SEMLREADY CLOTHES MEN’S FURNISHINGS AND HATS LADIES’ AND CHILDREN’S WEAR 5872 Sherbrooke Street, West Corner Clifton WAlnut 2737 Tel. Westmount 7635 Cooke’s Beauty Parlors 1373 GREENE AVENUE WESTMOUNT (cor. Sherbrooke St.) Specializing in ^^NUOIL” THE 'TERMANENT WAVE” THAT IS DIFFERENT, EXCLUSIVE Winter Price, $10.00 MARCEL WAVING, FINGER WAVING, HAIR TINTING EYEBROWS ARCHED, FACIAL TREATMENTS MANICURING, Etc. EXPERT OPERATORS ONLY IN ATTENDANCE. A woman may be as young as she feels, B UT Nature does not convey thcU impression to the skin. Feel young, but preserve the skin. Our FACIAL EXPERT will tell you HOW The Longer You Wear them — The better you like them . . . We might be talking about the new length of skirts — but we're not. We’ie telling you of the comfort of Wm. H. Mack's Shoes. Styled for active feet. WM. H. MACK Inc. 1432 Bleury St. - Montreal, Que. For Salads and Mayonnaise dressings, always use MAZOLA , the Salad and Cooking Oil. Bread, Biscuits and Muffins BROWN H cups St. Lawrence brown sugar. 1 egg. 2 cups milk. BREAD 2 cups Graham flour. 2 teaspoons baking soda. Salt. BROWN 3 cups Graham flour. 1 teaspoon salt. i cup St. Lawrence brown sugar. Bake in a slow oven. DATE 1 cup brown St. Lawrence sugar. 2 cups buttermilk with ^ teaspoon soda. Bake in a slow oven. BRAN 1 cup white flour. 2 cups Graham flour. 1 cup bran. § cup molasses. Bake slowly two hours. WALNUT 4 cups flour. 1 teaspoon salt. 4 teaspoons baking powder. 2 cups milk. Put in buttered bread tin bake in moderate oven. BREAD 1 good teaspoon soda in ^ cup molasses. 2 cups sour milk or butter- milk. LOAF 3 cups Graham flour with little baking powder. 1 pound dates (chopped). BREAD J cup St. Lawrence sugar. 2 cups sour milk. 2 teaspoons soda. i teaspoon salt. BREAD 1 cup chopped walnuts. 1 small cup St. Lawrence sugar. let rise for 20 minutes, and EXPERT TIRE SERVICE- STOCK’S SERVICE STATION - I 1 ] -ALEMITING - Walnut 2563 For delicious desserts always use CROWN BRAND CORN SYRUP”. “EDWARDSBURG It is easily digested. NUT LOAF 1 cup hot water, poured over I cup St. Law- rence brown sugar. Add I cup molasses, f cup milk. 2 cups Graham flour. Bake hours. NUT 4 cups flour. 4 teaspoons baking pow- der. 1 cup chopped nuts. 1 cup white flour. 2^ teaspoons baking pow- der. teaspoons salt, f teaspoon soda, f cup chopped walnuts. BREAD 1 egg- 1 teaspoon salt, i cup St. Lawrence sugar, cups milk. Let Mix dry ingredients first. Add egg and milk, stand 20 minutes. Bake 30 or 40 minutes. ORANGE LOAF 2 heaping cups flour. 1 cup St. Lawrence sugar. 4 level teaspoons baking 1 cup minced orange peel. powder. 1 egg. Salt. 1 cup milk. Stiff batter. Bake about 45 minutes in moderate oven. Slice thin and butter for afternoon tea. DATE BREAD 4 cups flour. 1 cup St. Lawrence granu- lated sugar. 4 heaping teaspoons bak- ing powder. Beat well, put in tins, minutes. Bake in a slow ovei der tins make a nice, dainty 1 cup dates (chopped) 2 eggs. 1 cup milk, i cup water. let stand to rise 20 or 30 \ ^ pow- GOODYEAR TIRES & TUBES— GASOLINE, OIL & GREAsFv, 5805 SHERBROOKE STREET WEST, comer MELROSE [ 2 ] If you prefer a thicker and somewhat sweeter Syrup, use “BENSON’S GOLDEN SYRUP”. It is delicious. DELICIOUS QUICK TEA ROLLS 1 yeast cake. 3 cups flour. i cup scalded milk. 2 tablespoons lard. ^ cup tepid water. f teaspoon salt. 1 tablespoon St. Lawrence sugar. Add shortening to milk and cool till lukewarm. Dis- solve yeast and St. Lawrence sugar in water. Combine mixtures, and beat in half the flour till very smooth. Add balance of flour wfth salt and knead thoroughly. Roll i-inch thick, brush lightly with melted butter, cut with 3-inch biscuit cutter, crease and fold over. Let rise in warm place for about 2 hours, and bake 15 minutes in moderate oven. HOT POTATO CAKES 1 lb. mashed potatoes ^ cup fine oatmeal, (cold). I cup barley flour. 3 tablespoons fat. 1 teaspoon salt. 1 teaspoon baking powder. Water, if needed. POTATO SPLIT BUNS Bake 2 large potatoes. While hot, mash through vegetable strainer into a stone bread jar. Into the hot potatoes stir a teacup of lard and butter mixed, salt, and 2 well-beaten eggs. To this add 1 teacup milk, in which has been dissolved ^ cake yeast and a tablespoon of sugar. Stir in a quart of sifted flour. Mix this at 9 a.m., cover, and leave in the kitchen. At 12 o’clock add to the dough 1 pint sifted flour and set away for a second raising. At 5 p.m., turn out the dough on biscuit board with just enough flour to enable to handle. Roll out and cut with biscuit cutter, placing them in bake pans, placing pans one on top of the other. ^ Throw a towel over them and let rise 2 hours, baking in quick oven for 7 o’clock tea. A lot of trouble you will say, but they are worth it. Try them. EXPERT TIRE SERVICE— ALEMITING STOCK’S SERVICE STATION - - - - Walnut 2563 I 3 ] When you want the best always use “BENSON’S CORN STARCH”, the standard of quality. TEA ROLLS 1 pint scalded milk. A pinch salt. i yeast cake. Flour to make soft batter. Let rise overnight. In the morning beat the whites of 2 eggs stiff and add to the batter, also a tablespoon of St. Lawrence sugar and small piece of butter. Add enough flour to form into dough and knead thoroughly. Let rise again, and, when light, roll out and cut with round cutter; butter lightly and fold over. Let rise and, when quite light, bake about 20 minutes. TEA BUNS 4 cups flour. 1 cake yeast. 1 egg. cups milk. 2 tablespoons butter. 2 tablespoons St. Lawrence sugar. 1 teaspoon salt. Break yeast, add St. Lawrence sugar, and dissolve in a little warm water. Scald milk and add butter. When cool, add yeast and two cups flour, beating well Beat egg with salt and add to mixture, beating very well then add the other two cups flour. Butter bowl and let rise 3 hours. Roll on board and cut with cake cutter, let rise till light and bake. CHELSEA BUNS 2 cups flour. 1 cup milk. 2 tablespoons lard or butter. Roll out thin and butter, then sprinkle with St Lawrence white sugar, roll up and cut in slices. 4 teaspoons baking powder. 1 teaspoon salt. TEA BUNS 3 cups Brodie’s self-raising 2 pinches salt. i lb.1a?d! ^ teaspoon cream of tartar. Sift all together and mix with sour milk to dough Bake m very hot oven. “go- GOODYEAR TIRES & TUBES— GASOLINE OIL Sj <-i>nACT,o 5805 SHERBROOKE STREET WEST, corner KffiLR^E ® [ 4 ] For Salads and Mayonnaise dressings always use “MAZOLA”, the Salad and Cooking Oil. OATMEAL GEMS f cup rolled oats. 3 tablespoons St. Lawrence 1 cup milk. granulated sugar. 1 egg. 2 tablespoons butter, cups flour. 4 teaspoons baking powder. Put milk on to heat, and, when at boiling point, pour ' over rolled oats and let stand 5 minutes. GRAHAM GEMS (Sour Milk) 1 teacup sour milk. 1 egg. I teaspoon soda. Salt. 2 tablespoons St. Law- rence granulated sugar, taeblpoons melted butter. Graham flour to thicken. GRAHAM CAKE OR GEMS 1 cup St. Lawrence sugar. 1 cup sour milk. ^ cup butter. 1 teaspoon soda. 2 eggs. Graham flour to thicken. I cup molasses. Blend St. Lawrence sugar and butter, add beaten eggs and molasses. Beat soda well into sour milk. Add to mixture — then add flour. MUFFINS 1 cup flour. 1 cup either corn meal, Graham flour or bran. I cup St. Lawrence sugar. 4 teaspoons baking powder. 1 teaspoon salt. 1 egg. 1 scant cup milk. 2 tablespoons melted butter or dripping. BRAN MUFFINS 2 cups bran. 1 egg. f cup flour. 1 teaspoon soda, i cup molasses. | teaspoon salt. 1 cup sweet milk. Bake 20 minutes. EXPERT TIRE SERVICE—ALEMITING STOCK’S SERVICE STATION - - - - Walnut 2563 [ 5 1 -5^ For delicious desserts always use “EDWARDSBURG CROWN BRAND SYRUP”. It is easily digested. BRAN 1 tablespoon butter. 1 egg, or 2 teaspoons egg powder. 1 cup sour milk with | tea- spoon soda. Corn meal may be usi MUFFINS ^ teaspoon salt. 1 cup flour. I cup St. Lawrence sugar. 1 cup bran. 1 teaspoon baking powder, d in place of bran. COCOANUT MUFFINS Mix together 1 egg well beaten. I cup melted butter. 1 cup flour. 2 tablespoons cocoanut. 1 cup St. Lawrence sugar, f cup milk. 2 teaspoons baking powder. ^ teaspoon salt. Drop from spoon on buttered muffin pan. MUFFINS i cup St. Lawrence sugar. i cup butter creamed. 1 egg well beaten. Pinch of salt. Bake in hot oven about 1 cup milk. 2 cups flour. 3 teaspoons baking powder. 15 minutes. DATE i cup St. Lawrence sugar. i cup butter. 1 egg. 2 cups flour. PAN 1 teacup flour. 1 egg. Mix and fry in lard. MUFFINS 3 teaspoons baking powder, i teaspoon salt. 1 cup milk. h lb. chopped dates. CAKES i pint milk. 1 teaspoon St. Lawrence sugar. GOODYEAR TIREw & TUBES — GASOLINE, OILS & GRFAQpq 5805 SHERBROOKE STREET WEST, corner MELR^E^ [ 6 ] r RICE GEMS 1 cup cold boiled rice. 1 cup milk 1 egg (beaten) 1 saltspoon salt. 1 teaspoon Egg-o baking powder. 1 cup flour. Bake in hot gem pans that have been well buttered. One cup cold oatmeal porridge may be used in place of rice. Serve hot. 1 teaspoon Egg-o baking powder. Beat egg very light and add to milk. Mix flour, salt and baking powder and then add egg milk mixture and beat until light. Bake in hot buttered gem pans in hot oven. Serve hot. EXPERT TIRE SERVICE— ALEMITING STOCK’S SERVICE STATION - - - - Walnut 2563 [ 7 ] GRAHAM POPOVERS 1 cup Graham flour. ^ teaspoon salt. 1 cup milk. 1 egg. 4 / iC When you want the best always use “BENSON’S CORN STARCH”, the standard of quality. Soups POTATO SOUP Peel and slice thin 4 medium-sized potatoes. Cover with 1 quart boiling water. Boil till potatoes are mush. Add 1 pint milk, 1 teaspoon potato flour mixed with a little milk, 1 teaspoon salt, 1 teaspoon butter (or substi- tute). Pepper to taste. Bring to boil and serve. JELLIED SOUP Iced bouillon is very refreshing on a hot day. To a quart of the beef bouillon add a level teaspoonful of white gelatine, dissolved in a small quantity of the cold broth. Season to taste, using salt, pepper, paprika, a bit of celery salt and onion. Heat over a slow fire, but do not boil. Strain. Cover and leave standing by the ice for five or six hours. It may be served in small bowls with a slice of lemon on the top. Or parsley may be used. It is not necessary to have the soup like jelly, it should be just slightly “jellied.” Half strained tomato juice and half bouillon may also be used with very good results. SCOTCH 3 lbs. neck of mutton. 3 quarts of water. 6 small carrots. 4 small turnips. 3 pints green peas. BROTH. i small cabbage. 1 small cauliflower. A few small onions. 1 tablespoon chopped pars- ley. Prepare the vegetables, cut turnips and carrots into dice, cut cabbage, cauliflower and onions into small pieces, boil the water, and, when boiling, add all the vegetables.’ Boil for two hours, then add meat and boil slowly for U hours longer. Season to taste. Add 1 tablespoonful chopped parsley a few minutes before serving. GOODYEAR TIRES & TUBES GASOLINE, OIL & GREASES 5805 SHERBROOKE STREET WEST, corner MELR^E [ 8 ] Mayonnaise dressings always use MAZOLA”, the Salad and Cooking Oil. ALMOND SOUP f cup almonds. 3 stalks celery. 6 bitter almonds. 3 tablespoons butter. 4 tablespoons cold water. 3 tablespoons flour. ^ teaspoon salt. 2 cups scalded milk. 3 cups white stock. 1 cup cream. 1 small onion. Salt and pepper. Blanch, chop and pound almonds in a mortar or put through meat chopper. Add gradually water and salt; then add stock, sliced onion and sliced celery — cook one hour, and put through sieve or mash with potato masher. Melt butter, add flour and pour on gradually hot liquor — then add milk, cream and salt and pepper to taste. CORN CHOWDER. One can corn boiled in ^ pint water. Add butter size of a walnut. Small teaspoon salt. Pepper to taste. Thicken with 1 teaspoon corn starch. Add 1 pint milk and serve. PEA SOUP This recipt is a little different from the ordinary cream soup, and will serve 4 persons. Put § can peas in a saucepan, add 1| diced potatoes, a small onion, cut up, and 2 stalks of chopped celery with a teaspoonful of salt. Pour over | to 1 cup boiling water and cook gently until vegetables are tender. Remove and press through a col- ander. Add 1 cup Carnation Milk diluted with 1 cup water, season to taste, and bring to the boiling point just before serving. CREAM OF GREEN PEA SOUP 2 teaspoons St. Lawrence 1 sliced onion. sugar. 1 can peas. 1 pint cold water. 1 pint milk. 1 tablespoon butter. 2 tablespoons flour. 1 teaspoon salt. i teaspoon pepper. Dram the peas from their liquor. Add St. Lawrence sugar and cold water, and simmer 20 minutes. Rub through a sieve. Scald milk with onion, then remove the onion. Melt butter and blend with flour, then add milk and strained peas. Cook until thickened. Then add salt and pepper. Serve with Crofltons. EXPERT TIRE SERVICE— ALEMITING STOCK’S SERVICE STATION 19 J Walnut 2563 i' r:S^^ For delicious desserts al’^V® “®® CROWN BRAND CORN SYRUP’ . “EDWARDSBURG It is easily digested. CROUTONS Cut stale bread in ^-inch slices and spread with but- ter. Cut in l-inch cubes. Put in a pan and bake till light brown in oven. SPLIT PEA SOUP 3 cups split peas. i lt>- fat salt pork. 2 quarts water (or more if too thick). Boil ^ hour, then add 1 onion cut fine. Boil till peas are soft. Stir often to keep from burning. VEGETABLE SOUP I cup carrot, diced. ^ cup turnip, diced. J cup celery, diced. ^ cup cabbage, diced. cup potato. 1 onion, sliced. If desired, an Oxo cube vegetables are tender. 1 quart water. 3 tablespoons butter. ^ tablespoon finely chopped parsley. Salt and pepper. can be added. Boil until OKRA SOUP Take J dozen tender okra pods sliced crosswise, 1 onion shredded, 3 good-sized ripe tomatoes cut into small pieces; a bit of red pepper, salt, and a generous piece of butter. Boil all together until very tender; in fact, boil all to pieces, and then add a pint and a half of rich milk. Serve very hot. NOODLES FOR SOUP Beat one egg with one-half teaspoon salt. Add enough flour to make stiff dough. Roll out as thin as possible. Sprinkle with flour and roll dough tighly like a jelly roll. Cut across roll with sharp knife in as thin slices as possible. Shake out slices so cut, which should resemble macaroni. Drop those in boiling vegetable soup or broth. Children are especially fond of noodles. EXPERT TIRE SERVICE— ALEMITING STOCK’S SERVICE STATION - - - . Walnut 2563 [ 10 ] ST. LAWRENCE Extra Granulated Sugar Used in the within recipes ensures per- fect results as regards sweetening. It is made in Three [Grains — Fine, Medium .and Coarse, and is packed in 2-lb. and 5-lb. Cartons and 5, 10 and 20-lb. Cotton Bags. St. Lawrence Yellow Sugars Are the most popular on the market to- day and are made in Three Grades — No. 1, Light Yellow; No. 2, Yellow or Golden, and No. 3, Dark Yellow. ST. LAWRENCE SUGAR REFINERIES, LIMITED MONTREAL E. A. FRYER G. H. MATHESON Telephone BElair 0572 FRYER & MATRESON Distinctive Interior Decorators ESTIMATES PREPARED 4359-4361-4363 St. Dominique Street MONTREAL The Decorating of the New Masonic Memorial Temple was executed by our firm. Telephone Lancaster 6985 S. DEVER & SON FAMILY GROCERS An Old-Established Firm that has a WELL-SATISFIED CLIENTELE. CHOICE GROCERIES AND PROVISIONS BEERS AND PORTERS 3567 COLONIAL AVE. (corner Prince Arthur) TELEPHONE LANCASTER 6985 DELIVERIES A^YJVHERE ON THE ISLAND For delicious desserts always use “EDWARDSBURG CROWN BRAND CORN SYRUP”. It is easily digested. FISH CHOWDER Cut up fine and put into a saucepan : — I lb. of any kind of un- 4 potatoes (peeled and slic- cooked white fish. 1 medium-sized onion (sliced). I lb. salt pork cut in dice. ed thin). 1 heaping teaspoon salt. Pepper to taste. Cover with 1 quart boiling water and 1 pint milk. Boil till potatoes are cooked. SALMON SOUP Ucup canned salmon. 4 tablespoons flour. 1 quart milk. teaspoons salt. 2 tablespoons butter. J teaspoon pepper. Drain oil from salmon, remove skin and bones. Mash with fork. Make cream sauce of butter, flour and milk — add salmon and seasonings. BUTTER-BEAN SOUP Cut up small, 2 cups butter beans. Boil till tender. Add milk, teaspoon butter, salt and pepper to taste. Thicken with 1 teaspoon potato flour mixed with milk. CREAM OF TOMATO SOUP Boil and strain 4 ripe tomatoes. Put liquid (about 1 quart) back in saucepan and thicken with 2 heaping tablespoons flour. Add 1 tablespoon St. Lawrence sugar, 1 teaspoon salt, butter, size of a walnut; J teaspoon soda. Thin with 1 pint milk. Pepper to taste. CREAM OF PEANUT SOUP Make desired quantity of cream sauce of butter, flour and milk, and add 3 tablespoons peanut butter. Season well. EXPERT TIRE SERVICE— ALEMITING STOCK’S SERVICE STATION - - - - Walnut 2563 f 11 ] If you prefer a thicker and somewhat sweeter Syrup, use “BENSON’S GOLDEN SYRUP”. It is delicious. CREAM OF CARROT SOUP Cook 2 cups grated carrot in enough hot water to cover. Make a cream sauce of butter, flour and milk. Cook in a double boiler until thick. Add the carrots and liquid in which carrots cooked, and season to taste with salt and pepper. A slice of onion cooked with grated carrot gives it an additional flavour. WHITE SAUCE 3 tablespoons butter. 2 slices onion, chopped. 3 tablespoons flour. | teaspoon salt. I5 cups milk. Few grains paprika. Melt butter, sdd^ flour, and then milk gradually. Cook until thick, stirring continually. DUMPLINGS 1| cups flour. ^ teaspoon salt. 3 teaspoons Egg-o bak- 1 tablespoon (level) short- ing powder. ening. Mix above ingredients and add just enough milk to make stiff batter. Drop by spoonfuls into hot soup. Cover and cook for about fiteen minutes. Above mixture makes dough for meat pie — dropping m spoonfuls over meat. This can also be used for dropped hot tea biscuits— dough, of course, for biscuits should be stitter than for pie or dumplings. GOODYEAR TIRES & TUBES-GASOLINE OIL & CRPA^pc 5805 SHERBROOKE STREET WEST, comer AffiLpS)SE 12 1 1 When you want the best always use “BENSON’S CORN STARCH’’, the standard of quality. Salads SALADE A LA FRANCAIS ''Cut intellectual keenness, ambition and bravery into definite ornamental forms; add blooms from the pas- time of love and other light and pleasing emotions; the leaves of brilliant wit and a cluster of tactful compliments. "Arrange effectively in an ornamental salad bowl, saturate with enthusiasm in the sparkilng, effervescent state, and stir in lightly a French dressing composed of the oil of charm seasoned with verve and gaiety, and thinned with the delicate acid of raillery." POTATO SALAD 6 cups potatoes (cooked). Pepper. 1 small onion. Salt. Chop potatoes and onions fine, add salt and pepper to taste. Mix with boiled salad dressing as follows: — BOILED SALAD 1 DRESSING teaspoon mixed mustard, teaspoon salt, teaspoon celery salt, teaspoon pepper. 6 tablespoons butter. 6Tablespoons vinegar. 3^eggs. 6^tablespoons milk. Put vinegar and butter into porcelain or granite pan and place on stove. When butter is melted, take off and cool. Beat eggs till light, add mustard, salt, celery salt, pepper and milk. Pour this into the cooled mixture in the pan and cook a few minutes. When it begins to thicken, take off at once, and stir till smooth. POTATO SALAD Cut 4 or 5 cold boiled potatoes into dice, 1 small onion, 1 apple and some chopped celery. Mix all together with the following: — EXPERT TIRE SERVICE— ALEMITING STOCK’S SERVICE STATION - - - - Walnut 2563 [ 13 1 For Salada and Mayonnaise dressings always use “MAZOLA”, the Salad and Cooking Oil. SALAD 1 teaspoon flour. ^ teaspoon salt. 1 egg. 2 tablespoons water. 1 teaspoon mustard. DRESSING 1 tablespoon St. Lawrence sugar. 1 cup milk. i cup vinegar. Small piece butter. Mix flour, mustard and salt in water. Add St. Law- rence sugar, milk, egg well beaten and vinegar. Cook all together till thick and add butter. Garnish with sliced hard-boiled eggs and crushed walnuts. SALMON SALAD 1 can salmon. 1 cup salad dressing. 1 cup chopped celery. Olives (pitted). 2 eggs (hard boiled). Lettuce leaves. Pour oil from the salmon, remove bones and skin. Mix slightly with a fork. Add celery and eggs, chopped fine; then the salad dressing. Garnish with olives and lettuce leaves. BEET SALAD i doz. beets. Celery. Vinegar. Lettuce leaves. Cucumbers (chopped). Parsley. Boil beets, peel while warm, cut off stem ends and scoop out centres. Cover with vinegar and let stand over- night. When required, fill beets with equal parts of cucumbers and celery, chopped fine. Place each one upon a lettuce leaf, pour over it a boiled dressing, and sprinkle with parsley cut fine. FRUIT SALAD Oranges. i cup St. Lawrence granu- Bananas lated sugar. Pineapple. i cup water. Malaga grapes. Juice of 1 orange Or any fruit in season. 1 egg. Make a syrup of St. Lawrence sugar and water. Add well-beaten egg and orange j^uice. Cut up fruits in quan- tity required. Add syrup. Top with whipped cream GOODYEAR TIRES & TUBES— GASOLINE OIL & GRFASF-? 5805 SHERBROOKE STREET WEST, corner mIlR^I^^® 1 14 ] For delicious desserts always use “EDWARDSBURG CROWN BRAND CORN SYRUP”. It is easily digested. DELICIOUS SALAD Make a border of the white crisp lettuce leaves like rosettes, and in each put prettily-shaped pieces of skinned grape fruit and skinned orange. Then, inside that border, heap up riced cheese. Serve with a rich mayonnaise indi- vidually or in a large dish, as desired. APPLE AND CELERY SALAD 5 or 6 apples. J cup chopped walnuts. 1 head celery. Marinate with French dressing. Garnish with tops of celery. FRUIT SALAD Take the canned whole sliced pineapple and on each slice put a rosette of white crisp lettuce leaves, heap each rosette with orange, and grape fruit and banana cut in dice. Serve with mayonnaise. BANANA AND ORANGE SALAD 6 oranges. | cup pineapple juice. 3 bananas. J cup St. Lawrence sugar. I lemon (juice). 1 egg (white). Peel and cut in small pieces 4 of the oranges and the bananas. Mix the lemon juice, St. Lawrence sugar, and the beaten egg white with the juice of the 2 remaining oranges. Bring to a boil, strain, and pour over the fruit. Add the pineapple juice last. Serve cold. APPLE, BANANA AND RAISIN SALAD Peel, quarter and cut in dice 3 or 4 good eating apples; preferably Spy apples. Peel and cut one banana length- wise into thirds and quarters and then cut crosswise. Mix apples and banana with one-half cupful seeded raisins. Pour over Betty Salad Dressing. Serve on a bed of lettu^. EXPERT TIRE SERVICE— ALEMITING STOCK’S SERVICE STATION - - . . Walnut 2563 [ 15 ] If you prefer a thicker and somewhat sweeter Syrup, use “BENSON’S GOLDEN SYRUP”. It is delicious. MAYONNAISE DRESSING 1 dessertspoon mustard. 1 tablespoon St. Lawrence 1 teaspoon butter or table- spoon oil. sugar. 1 tablespoon flour. 1 teaspoon salt. 2 eggs. ^ i cup vinegar. 1 cup hot water. i cup milk or cream. Mix St. Lawrence sugar, mustard, flour, oil and salt together, add eggs beaten, and vinegar very slowly, then hot water and, lastly, milk. Put in double boiler and cook until it thickens. i teaspoon St. Lawrence 1 tin (small) St. Charles sugar. evaporated milk. i teaspoon salt. Mix dry ingredients together, then add milk and a little white vinegar to thicken. SALAD DRESSING 1 teaspoon mustard mixed 5 teaspoons St. Lawrence in cold water. granulated sugar. 1 egg (whipped). 1 large teaspoon butter. 4 cup white wine vinegar. Salt and pepper to taste. Put jar in boiling water until it thickens (about 10 minutes). MAYONNAISE SAUCE J teaspoon mustard. f teaspoon pepper. NO-EGG MAYONNAISE GOODYEAR TIRES & TUBES— GASOLINE OIL« & r'RPAccc 5805 SHERBROOKE .9TRPPX wpct? ’ “GREASES 5805 SHERBROOKE STREET WEST, corner MELROSE [ 16 ] When you want the best always use ‘BENSON’S CORN STARCH”, the standard of quality. SALAD CREAM (without Sugar) 3 or 4 tablespoons butter melted or olive oil. I cup flour. 1 can Betty Condensed Milk. 1 can hot water to rinse can of milk. f pint milk. 3 level teaspoons Keen’s mustard. cups white wine vinegar. 2 eggs beaten. 2 teaspoons salt. Pinch cayenne pepper. Combine butter, flour, milk, hot water and salt. Cook in double boiler, stirring constantly. Mix mustard with vinegar and add to beaten eggs, which slowly stir into first mixture. Cook until very thick. This makes about two pints salad dressing, and is thinned with milk or cream just before using. This dressing is very nice for fruit salads, and, if used for potato or vegetable salads, a little vinegar can be added when thinning it out just before using. NORWEGIAN SALAD Cook separately until tender, green peas, tiny carrots and spaghetti, broken in small pieces, or sea shells (maca- roni). Mix in proportion of about one-third each with mayonnaise or boiled salad dressing. Serve on a delicate lettuce leaf with a bit of seasoning, and you will have a delicious salad. TURITY” PLAIN MAYONNAISE 6 teaspoons vinegar. 6 teaspoons lemon huice. cups “Purity” Olive Oil. Paprika. Pepper. 2 whites of egg. 1 yolk of egg. 1 teaspoon salt. 1 teaspoon powdered sugar. 1 teaspoon mixed mustard. Break the eggs into a bowl and add the salt, sugar, mustard, pepper and paprika and one teaspoonful of vinegar. Beat thoroughly with egg beater. Then add the olive oil alternately with the vinegar and lemon juice, a very little at a time, constantly beating. The slow mixing and thorough beating is the secret of good mayonnaise. EXPERT TIRE SERVICE— ALEMITING STOCK’S SERVICE STATION - - - - Walnut 2563 [ 17 ] For Salads and Mayonnaise dressings, always use “MAZOLA”, the Salad and Cooking Oil. JELLIED VEGETABLE RING Soak one tablespoon granulated gelatine in one-fourth cup cold water for few minutes and dissolve in one cup boiling water; then add one-fourth cup, each, St. Lawrence sugar and vinegar, two tablespoons lemon juice and one teaspoon salt. Strain, cool, and when beginning to stiffen. add: — 1 cup celery cut in small strips. ^ cup cabbage, shredded. J cup cold cooked green peas. ^ cup cucumber *cubes. J cup cold cooked beets cut in thin slices, then in fancy shapes. Turn into ring mould and chill. Remove to serving dish and arrange around jelly thin slices cooked meat. Fill centre with thick salad dressing and garnish with parsley. This jelly may be moulded in individual moulds and served on a lettuce leaf. One package Pure Gold Lemon Jelly may be used in place of plain granulated gelatine, and this is dissolved in 2 cups boiling water. Add one-fourth cup white wine vinegar and one teaspoon salt, omitting sugar and lemon juice, as these ingredients are contained in Pure Gold Lemon Jelly. POTATO SALAD 4 cups sliced boiled pota- toes. 1 chopped small onion. 1 cup weak vinegar. 2| teaspoons salt. 2 small cooked beets. I teaspoon pepper. 3 tablespoons ‘Turity” Olive Oil 4 stalks celery. 2 hard-boiled eggs. 1 tablespoon minced pars- ley. Shredded lettuce. Place the chopped onion in the bowl first and then add the salt, pepper and vinegar and let stand for ten minutes. Slice the potatoes, while still warm, and mix thoroughly. Add the other ingredients and mix thoroughly. Place on chopped lettuce and garnish with the beets and eggs chopped. Sprinkle with minced parsley. GOODYEAR TIRES 8z TUBES— GASOLINE, OIL & GREASES 5805 SHERBROOKE STREET WEST, comer MELROSE [ 18 ] For delicious desserts always use “EDWARDSBURG CROWN BRAND CORN SYRUP”. It is easily digested. TUNA FISH SALAD Tuna Fish Salad may be made in either of two ways. First, by flaking the fish when taken from can, adding chopped celery and mixing with mild salad cream boiled dressing, and garnishing with sliced pimento olives; Or, by making a jelly, as follows: — 1 package Pure Gold | cup boiled salad dressing. Lemon Jelly. ^ teaspoon salt. 1 cup tuna fish. | teaspoon paprika. I cup chopped celery. 2 teaspoons vinegar. ^ green pepper finely 2 tablespoons chopped chopped. olives. Few grains of cayenne. Dissolve jelly in one cup boiling water, and add to hot salad dressing. Cool. Add tuna fish separated into flakes, celery, pepper (seeds removed), olives, salt, pap- rika, vinegar and cayenne. Turn into six individual moulds, first dipped in cold water, and chill. Remove from moulds to nests of lettuce leaves, garnish with celery tips. “PURITY^’ FRENCH DRESSING 6 tablespoons “Purity” J teaspoon mustard. Olive Oil. I teaspoon salt. I to 4 tablespoons vinegar Worcestershire Sauce. A dash of paprika (enough to give a pink color). or lemon juice (ac- cording to individual taste) . Place a small lump of ice in a bowl. Pour the olive oil over the ice. Add other ingredients and beat with a silver fork until blended, thick and smooth. Serve at once. STUFFED EGG SALAD 6 hard-boiled eggs. “Purity” mayonnaise. J cup minced ham. Lettuce. Halve the egg. Remove yolk and mix thoroughly with minced ham and sufficient mayonnaise to moisten. Fill the hard whites of the eggs with this mixture and place each in nest of lettuce. Sprinkle with paprika. Sardines, anchovies, or olives may be used instead of ham. EXPERT TIRE SERVICE— ALEMITING STOCK’S SERVICE STATION - - - - Walnut 2563 [ 19 If you prefer a thicker and somewhat sweeter Syrup, use “BENSON’S GOLDEN SYRUP”. It is delicious. HEARTS OF LETTUCE SALAD Hearts of lettuce. “Purity” mayonnaise or French dressing. Wash the lettuce thoroughly and allow to stand in cold water for half an hour. Dry the lettuce and stand on ice until serving time. Apply mayonnaise or French dress- ing as desired. Cheese and nut saltine sandwiches served with the salad add to its attractiveness. PEAR SALAD 12 halves of canned pears. “Purity” mayonnaise. 1 large cream cheese. 1 tablespoon top milk. Lettuce. Tart jelly. Place tart jelly in the core cavity of each half pear. Place two halves rounded side up on each leaf of lettuce. Thin the Cream Cheese with the top milk and spread over entire surface of pear. If the knife is dipped in boiling water occasionally, the spreading will be simpler. Top with mayonnaise. MACARONI SALAD 1 package macaroni. | cup shredded cabbage. 1 head lettuce. 1 teaspoon parsley. 1 onion, grated. 1 teaspoon sugar. 1 cup idced celery. 1 cup “Purity” mayon- 2 pimento. naise. Cook inacaroni 10 minutes, drain and chill. Slice the pimento thinly and mix all ingredients with the mayon- naise. Let stand for an hour on ice. Serve in nest of let- tuce and top with French Dressing. PINEAPPLE SALAD Sliced pineapple. Lettuce. Snappy or American cheese. ‘ ‘ Purity’ ’ mayonnaise Use either canned or fresh pineapple and place one slice m neat cup of lettuce. Cover with mayonnaise and sprinkle over with grated cheese. Cream Cheese rolled into balls and placed in the center of each slice of pine- apple may be substituted for the grated cheese. ^ GOODYEAR TIRES & TUBES — GASOLINE, OIL & GRFASFS 5805 SHERBROOKE STREET WEST, comer MELROSE ^ [ 20 When you want the best always use “BENSON’S CORN STARCH”, the standard of quality. Meats and Fish CURED TONGUE Peaceful silence; meditation on the good qualities of your neighbors. Rub the tongue with this mixture every day. Spirit of praise; sympathy instead of curiosity; con- versation on impersonal topics. Make a strong solution of these, skim as long as the scum of advepe criticism arises. Pour it over the tongue daily. Examine the solution frequently and skim when- ever necessary. This treatment will cure any tongue of the gossip twang. MEATS There are two general principles governing the cook- ing of meats, which are: — 1st. All roasts should be placed in a very hot oven, and some cooks prefer to sear them in a hot griddle before placing them in the oven. The outside surfaces become slightly solidified, thus retaining all the rich juices. Simil arly the outside surface of steaks should be seared for same reason. 2nd. All meats for soups or stews in which all or part of the juices are required separated, shold be placed in cold water, and allowed to come to a boil. This permits of the extraction of the juices, as the outside surfaces are kept soft. ROASTED TONGUE Soak two hours, sprinkled with salt, a fresh tongue. Boil slowly two hours. Skin, roast, and baste with butter and water. Serve with brown gravy and currant jelly or caper sauce. EXPERT TIRE SERVICE— ALEMITING STOCK’S SERVICE STATION - - - - Walnut 2563 [ 21 1 For Salads and Mayonnaise dressings always use “MAZOLA”, the Salad and Cooking Oil. CHICKEN SOUFFLE 2 cups scalded milk. 1 cup soft bread crumbs. 4 tablespoons butter. 2 cups cold cooked chicken. 4 tablespoons flour. 3 eggs. Salt and pepper to taste. Make a white sauce of milk, butter, flour, salt and pepper; add bread crumbs and cook 2 minutes. Remove frorn stove and add yolks of eggs. When cold, add chicken, cut in small pieces, and whites of eggs beaten stiff. Turn into a buttered dish and bake 25 minutes. CHICKEN A LA MARENGO 1 chicken. 1 gill tomato sauce. 2 ozs. butter. 1 gill chicken stock (or 1 tablespoon flour. water). Cut chicken in pieces, skin, and divide the legs, divide breast in two, truss wings, liver to be added. Salt and pepper to taste. Allow butter to get hot in saucepan, fry the chicken in it, keep stirring; when nicely browned, shake over the tablespoon of flour. Add the gill of stock (or water), tomato sauce, salt and pepper. Simmer gently for 1 hour. Garnish with fried squares of bread, or soup crackers, and a few sprigs of parsley. GIBLET PIE Giblets. Nutmeg. Apples. Cinnamon. Currants. Salt and pepper. St. Lawrence brown sugar. Flour. Stew giblets, slice apples, clean currants. Put a layer of giblets in pie dish, sprinkle with salt and pepper. Add sliced apples and currants, dust with a little flour and spice, and cover with St. Lawrence sugar. Continue second layer, making quite sweet. Cover with pie crust and bake for § hour. GOODYEAR TIRES & TUBES-GASOLINE, OIL & GREASES 5805 SHERBROOKE STREET WEST/ corner MELROSE [ 22 For delicious desserts always use “EDWARDSBURG CROWN BRAND CORN SYRUP”. It is easily digested. MOCK ROAST 1 lb. meat, minced (fresh). A little milk. 1 breakfast cup bread 1 egg. crumbs. Pepper and salt. Mix all together, put in a roasting tin and bake for 4 of an hour. Serve hot. Sprinkle chopped parsley over it. VEAL 3 lbs. veal. 1 lb. salt pork. 2 eggs. 3 soda biscuits. Mince all together very Bake in slow oven. LOAL 1 teaspoon salt. 1 teaspoon pepper. 3 teaspoons cream. 3 teaspoons boiling water, fine, and place in a loaf tin. VEAL 1 lbs. raw veal, chopped fine. ' tablespoons cream or milk. : pounded soda crackers. LOAF 3 eggs. 1 teaspoon pepper. 1 tablespoon salt. 1 tablespoon sage. Butter size of egg. Mix all well together and shape in loaf. Bake two and one-half hours, basting often with butter and water. BEEF 2 or 3 lbs. round steak put through mincer. J cup rolled cracker crumbs. 2 tablespoons melted butter. 1 dessertspoon salt. 1 beaten egg. Mix and shape into loa water in pan, and baste ofte LOAF 1 dessertspoon poultry dressing or sage. 1 teaspoon pepper (unless poultry dressing is strong of pepper). ■ and bake, keeping a little MEAT LOAF I lb. pork (minced). lbs. beef (minced). Season with salt, pepper and savory to taste. Add: — 1 cup milk. 1 cup cracker crumbs 1 egg. ^ . (rolled). Mix all well together. Shape into a loaf and bake about an hour and a half. EXPERT TIRE SERVICE— ALEMITING STOCK’S SERVICE STATION - - - - Walnut 2563 If you prefer a thicker and somewhat sweeter Syrup, use “BENSON’S GOLDEN SYRUP”. It is delicious. SAUSAGE ROLL 1 lb. minced beef. 2 small teaspoons salt. 1 lb. minced bacon. 2 eggs. 2 tea cups bread crumbs. 2 teaspoons Jamaica pepper Mix all dry ingredients well. Add the eggs well beaten, shape into a roll on a board with flour, brush over with a little of the egg kept back previously, roll in bread crumbs. Grease a tin and bake in moderate oven one and a half hours. Can be served hot or cold. If hot, serve with bread sauce. BEEF STEAK WITH TOMATOES 2 lbs. beefsteak (cut thick). 1 small tin tomatoes. 4 onions. Pepper and salt. Put in covered roasting pan. Cook slowly in oven for 2 hours, or until meat is tender. PORK OR BEEF TENDERLOIN Cut down centre of tenderloin, fill with dressing made of bread crumbs, savory, grated onion, pepper and salt. Tie together. Roast about 20 minutes to lb. MEAT CROQUETTES 2 cups left-over veal. 1 cup raw or cooked ham, 1 egg. minced. Make in balls, roll in bread crumbs and fry quickly. SPICED STEWED BEEF 2 sliced onions. 1 tablespoon butter. Fry until brown, then add: 12 whole cloves. J teaspoon black pepper. I teaspoon allspice. 1 pint cold water. I teaspoon salt. 2 or 3 lbs. lean beef cut in small thick pieces. Cover closely and let all cook gently two or three hours, adding just before serving a little flour thickening. GOODYEAR TIRES & TUBES— GASOLINE, OIL & GREASES 5805 SHERBROOKE STREET WEST, comer MELROSE [ 24 ] When you want the best always use “BENSON’S CORN STARCH”, the standard of quality. INDIAN CURRY (Recipe from India) Remove all skin and gristle from cooked meat. Cut the meat into small, neat pieces. Cut 1 onion into rings. Peel and slice 1 apple. Melt 2 ozs. butter in a stewpan, and fry the onion and apple until a nice, brown color. Then add | pint of stock (or a spoonful of beef extract), 1 teaspoon shredded cocoanut, a little chutney, and 1 heaping dessertspoon of good Indian curry, and the same quantity of flour mixed to a smooth paste with a little cold water. Stir all to- gether over the fire until it boils; simmer for 15 minutes. Now put in the meat and let it get gradually hot through, but do not let it boil. Serve with a border of carefully boiled Patna rice around the dish, and garnish with small tippets of toast. BAKED SAUSAGE WITH YORKSHIRE PUDDING Scald 1 lb. sausages, drain and place in the centre of a baking pan. Bake in a moderate oven for 15 minutes. Make a border of Yorkshire pudding and bake slowly for f hour. YORKSHIRE PUDDING 1 cup flour. 1 egg. 1 scant teaspoon baking 1 cup milk. powder. Pinch of salt. YORKSHIER PUDDING AND SAUSAGE 2 cups flour. 2 well-beaten eggs. ^ teaspoon salt* 2 cups milk. Stir thoroughly until mixture is smooth. Turn into a baking pan which has been well greased. Scald sausages and lay on batter. The pan should be large enough so that when mixture is baked and cut in squares there will be a sausage to each square. Bake from thirty to forty minutes in a moderately hot oven. Cut in squares and serve with baked or fried apples. For fried apples, pare core and slice in thick slices. Dip in flour and fry in hot fat. EXPERT TIRE SERVICE— ALEMITING STOCK’S SERVICE STATION - - - - Walnut 2563 [ 25 ] For Salada and Mayonnaise dressings always use “MAZOLA”, the Salad and Cooking Oil. LITTLE PIGS IN BLANKETS Drain oysters dry and roll each in a thin slige of bacon fastened with a wooden toothpick. Fry until bacon is crisp and brown. FISH SHAPE 2 lbs. filleted haddock 1 hard-boiled egg, chopped (cooked). fine. 1 cup rice. 1 tablespoon butter. Moisten with milk. Pepper, salt and a few grains cayenne. Mix all well together, put in mould and steam f hour. Serve with shrimp sauce. SALMON LOAF OR LOBSTER LOAF 1 lb. salmon (or lobster) 4 tablespoons melted but- with liquor drained ter. off- Salt and pepper to taste. I cup bread crumbs. 4 eggs Mix salmon (or lobster) and butter together smoothly. Beat 4 eggs, and add to the other ingredients. Put in a buttered mould and steam an hour. DRESSING FOR SALMON OR LOBSTER LOAF 1 cup milk. Pinch of salt. 1 scant tablespoon corn- Little red pepper, starch. 1 Let milk come to a boil. Add cornstarch wet, with a little cold water — cook a moment — then add the egg well-beaten. Cook a moment more, then add the liquor from the fish and a little butter. Pour over the loaf when ready to serve. CAPER SAUCE 1 tablespoon flour. 2 tablespoons capers. 2 tablespoons butter. Salt and pepper to taste. 1 hard-boiled egg. Mix well and add ohe cup boiling water or milk and cook until it thickens. Chop fine hard-boiled egg. Add to sauce with capers. To be served with boiled tongue or mutton. * GOODYEAR TIRES & TUBES— GASOLINE, OILS & GREASES 5805 SHERBROOKE STREET WEST, corner MELR^E ^ I 26 1 For delicious desserts always use “EDWARDSBURG CROWN BRAND CORN SYRUP”. It is easily digested. MINT SAUCE FOR ROAST LAMB 3 tablespoons freshly 1 tablespoon olive oil. chopped mint. ^ cup good vinegar. 2 dessertspoons St. Law- teaspoon salt, rence sugar. Drop oil on mint, St. Lawrence sugar and salt, then add vinegar. If too strong, a tablespoon water may be added. Let stand half hour before using. MINT JELLY TO SERVE WITH COLD LAMB I envelope Knox Gelatine. J teaspoon salt. J cup cold water. 1 cup St. Lawrence sugar. 1 cup white wine vinegar. 1 cup finely chopped mint leaves. Few grains paprika. Soak gelatine in cold water five minutes. Dissolve in syrup made by boiling St. Lawrence sugar and vinegar five minutes. Add salt and paprika and mint leaves. Stir while cooling to scatter the mint. Mould as desired. TARTAR SAUCE 1 cup mayonnaise dress- ing. 1 tablespoon chopped pars- ley. ^ teaspoon onion juice or chopped onion. 1 tablespoon chopped pic- kles (or olives). 1 tablespoon capers. Mix the pickles, parsley and onion juice carefully with mayonnaise dressing just before serving. TARTAR SAUCE 2 tablespoons butter. 2 tablespoons boiled salad 2 tablespoons flour. dressing. 1 cup milk. 1 tablespoon chopped cu- I teaspoon salt. cumber pickles. Melt butter, add flour and then milk, stirring con- stantly. When thick, add salad dressing, salt and chopped pickles. EXPERT TIRE SERVICE—ALEMITING STOCK’S SERVICE STATION - - - - Walnut 2563 [ 27 ] If you prefer a thicker and somewhat sweeter Syrup, use “BENSON’S GOLDEN SYRUP”. It is delicious. Luncheon and Supper Dishes ‘‘Take almost any self-assured lover, brown him over the fire of uncertainty, first on one side of his nature, then give him a sudden turn and brown him on the other. “If you are pleased with the result and desire to incorporate him into your life, remove him to a place of safety before his interest has a chance to scorch; butter him with kindness and sweeten him well.“ “/w the uncertain and freakish ways of love, let us he thankful for any Him which brings about a happy crisis."' 1 tablespoon salt. J teaspoon mustard can be added to aid digestion. Soak beans overnight, drain. Cover and boil very slowly about 20 minutes (do not allow skins to burst). Drain. Scald pork, and put in alternate layers in bean pot with beans. Pour over this the liquid and cover with boiling water. Cover bean pot and put in oven. Cook about 2 hours — some beans take longer. Uncover the last hour to allow beans to brown. Keep them covered with water as needed. If pork is very salty, use less salt. For omelets select large eggs, allowing one egg for each person, and use one tablespoon liquid for each egg. Milk is sometimes used in place of hot v/ater, but hot water makes a more tender omelet. A few grains of bak- ing powder are used by some cooks to hold up an omelet. A FLAPJACK BOSTON BAKED BEANS 1 quart beans, f lb. salt fat pork. 1 cup boiling water. 1 tablespoon molasses. 3 tablespoons St. Lawrence sugar. OMELETS [ 28 ] When you want the best always use “BENSON’S CORN STARCH”, the standard of quality. PLAIN OMELET 4 eggs. I teaspoon salt. 4 tablespoons hot water. 1 tablespoon butter. Few grains pepper. Separate yolks from whites. To yolks add salt, pepper and hot water and beat until thick. Beat whites of eggs very stiff, cutting and folding them into first mixture until they have taken up mixture. Heat and butter omelet pan . Turn in mixture; spread evenly. Cook slowly. When well puffed and delicately browned underneath, place pan in broiler oven and brown lightly on top. It is cooked if it is firm to the touch when pressed by the finger. It if sticks to finger, cook a little longer. The above omelet may be varied by adding a little grated cheese to mixture before cooking. Make a bed or mound of hot cooked rice on hot platter. Cut hard-boiled eggs in halves crosswise and place on bed of cooked rice. Pour around rice — curry sauce made as follows: — Melt butter, add flour and seasonings, and gradually hot milk. Cook until thick. Pour around rice. Garnish with parsley. Mix bread crumbs, parsley and meat (finely chopped), salt and pepper altogether; melt the butter and add it, beat up one egg on a plate and add half of it to the mix- ture. Hard boil the other egg, remove shell and roll it into the mixture, brush over with the remaining egg, dust with bread crumbs, fry in deep fat and serve very hot. CURRIED EGGS 2 tablespoons butter. 2 tablespoons flour, cup hot milk. i teaspoon salt. I teaspoon pepper. I teaspoon curry powder. SCOTCH EGGS 1 oz. bread crumbs. I oz. cold meat. ^ teaspoonful parsley. A little pepper and salt. 1 oz. butter. 2 eggs. EXPERT TIRE SERVICE— ALEMITING STOCK’S SERVICE STATION Walnut 2563 [ 29 ] For Salads and Mayonnaise dressings always use “MAZOLA”, the Salad and Cooking Oil. WELSH RAREBIT 1 tablespoon butter. 1 teaspoon cornstarch, i cup milk. J teaspoon saU. I teaspoon mustard. Few grains cayenne. f cup mild cheese cut in Toast, small pieces. Melt butter, add cornstarch and stir until well mixed, then add milk gradually, stirring constantly. Cook 2 minutes. Add cheese and stir until cheese is melted. If preferred, toast onl> one side of bread and pour rarebit on untoasted side. One-half can tomatoes stewed until soft with pinch soda, one-half onion, a few cloves, salt and pepper. Just before taking from fire, thicken with one teaspoon corn- starch dissolved in water. Strain Add. one-half pound, or less, shredded cheese. When cheese has dissolved, add two well-beaten eggs. Serve on toast. Slice large cucumbers. Dip in egg and crackers or bread crumbs. Season and fry in lard until brown. Take f pound of chopped beef and fry in stewpan with j pound of butter, adding chopped onion, carrot, celery, salt and pepper. When forming a glaze, add a spoonful of tomato paste dissolved in two cupfuls of water and allow all to boil slowly for about twenty min- utes. Pour over the hot cooked macaroni, sprinkle with four tablespoonfuls of grated cheese and serve while hot. The above can be used for either spaghetti, macaroni, or sea shells. In the clbsence of tomato pasce, fresh toma- toes will serve the purpose, in which case about 1 J pounds of tomatoes are required for each package of macaroni. These must be boiled separately and slowly for about twenty minutes and put through a strainer. The sauce is then used the same as the tomato paste dissolved in water. GOODYEAR TIRES & TUBES — GASOLINE, OIL & GREASES 5805 SHERBROOKE STREET WEST, corner MELROSE [ 30 ] TOMATO RAREBIT FRIED CUCUMBERS MACARONI “SUNSHINE’^ SPECIAL For delicious desserts always use “EDWARDSBURG CROWN BRAND CORN SYRUP”. It is easily digested. MACARONI AND CHEESE WITH TOMATO Cook one-half package “Sunshine” macaroni in rapid- ly boiling salted water. When tender, add one cup cold water to stop boiling; remove from fire and drain. Butter a baking dish well. Put in a layer of macaroni, sprinkle with salt, pepper, cracker crumbs and a small sprinkling grated cheese. Continue until dish is filled within an inch or two of the top. Pour over one can of tomato soup diluted with little water. Sprinkle cheese and little bits of butter over top. Bake in moderate oven. Spaghetti, vermicelli or sea shells may be used in place of macaroni. MACARONI AND CHEESE CUSTARD Cook one-half package “Sunshine” macaroni in rapidly boiling salted water until tender. Add one cup cold water to stop boiling and remove from fire and drain. Butter a baking dish well. Put in a layer of macaroni, sprinkle with salt, pepper, cracker crumbs and grated cheese. Continue until dish is filled within an inch or tw'O of the top. If dish is too full, it will boil over in oven. Pour over one pint milk to which two well-beaten eggs have been added and sprinkle over top grated cheese. Bake in slow oven on account of being an egg mixture. Macaroni cooked this way is nice, served either cold or hot. A sprinkling of flour bewteen the layers of macaroni and cheese may be substituted for cracker crumbs. BAKED TOMATOES Fill the bottom of a deep pan with large ripe tomatoes. Scoop out a hole in the centre of each and fill with bread crumbs (or cooked rice), chopped meat, a little chopped onion, salt and pepper. Put a teacup of water in the pan to prevent burning. Bake brown and serve. EXPERT TIRE SERVICE— ALEMITING STOCK’S SERVICE STATION - ^ - Walnut 2563 If you prefer a thicker and somewhat sweeter Syrup, use “BENSON’S GOLDEN SYRUP”. It is delicious. VEGETABLES IN CASSEROLE 5 potatoes, diced. J cup rice. 1 carrot, diced. 1 teaspoon salt. 1 slice turnip, diced. | teaspoon pepper. 1 onion, diced. 1 Oxo cube. 1 cup canned tomatoes. 2 tablespoons butter. 1 cup canned peas A little shredded cabbage may also be added. Wash rice and add to vegetables. Cook in casserole in slow oven three hours. Oxo cube may be omitted. CORN PUDDING This pudding is served as a vegetable. The recipe is for 5 portions. Mix together well a can of corn, chopped if grains are large, and 1 cup Carnation Milk. Sift together 4 tablespoonfuls flour, 2 teaspoonfuls baking powder, j teaspoonful salt, and | teaspoonful pepper, and add to corn mixture. Beat the yolks of 2 eggs and add, then fold in the stiffly beaten whites. Put at once into a buttered baking dish and bake 30 to 45 minutes in a medium oven. POTATO PUFF 2 cups mashed potatoes. 3 tablespoons cream or 2 eggs. milk. Salt and pepper to taste. 1 tablespoon butter. Put potatoes into a saucepan and add the yolks, cream and seasoning, stirring constantly over the fire until the potatoes are very light and hot. Take from the fire and stir in carefully the well-beaten whites of the eggs. Put the potatoes carefully in a greased baking dish or small gem pans. Bake in a quick oven until brown. POTATO TURNOVERS Mix about a pint of hot-mashed potatoes with one beaten egg and season to taste. Make into balls and press or roll them out thin, about size saucer. Put a tablespoon of meat minced and seasoned (or cold vegetables) on one- half; fold over and press the edges together and brown each side in butter. GOODYEAR TIRES & TUBES— GASOLINE, OIL & GREASES 5805 SHERBROOKE STREET WEST, corner MELROSE [ 32 1 When you want the best always use “BENSON’S VORN STARCH”, the standard of quality. BAKED POTATO APPLES cups mashed or riced 2 tablespoons butter, potatoes. h teaspoon salt. 1 egg yolk. Few grains pepper. Mix ingredients well, shape into forms representing apples, using one heaping tablespoon mixture to each apple. Arrange on buttered sheet, brush over with yolk of egg, diluted with one-half tablespoon cold water, and insert whole cloves in both steam and blossom ends. Bake in hot oven until thoroughly heated and glazed. GOLDEN MOUNT POTATO 2 cups mashed potatoes. 1| tablespoon butter. 1 tablespoon grated onion. 1 tablespoons hot milk. 1 tablespoon chopped parsley. 1 teaspoon salt. 1 egg white beaten stiff. Speck cayenne pepper. Mix ingredients and beat well to make light. Pile in mound in centre of a granite plate. Mark with lines of a fork, making it look like a pyramid. Brush with butter or beaten egg yolk. Bake until a golden brown. Garnish with parsley or shredded lettuce. POTATOES ON HALF-SHELL Bake nine shaped potatoes until soft. Remove from oven and cut in halves lengthwise. Remove potatoes from skins carefully with a teaspoon. Put through or mash. Add enough hot milk to make creamy. Add one teaspoon butter for each potato, salt and pepper to taste. Fill up shell with mixture, leaving mixture rough on top. Sprinkle with grated cheese. Bake in oven until golden brown. POTATOES A LA GOLDENROD 2 cups cold boiled pota- 3 or 4 hard-boiled eggs, toes or small whole I5 cups white sauce, new potato freshly boiled. Cut cold boiled potatoes in cubes. Separate yolks from whites of hard-boiled eggs. Cut whites fine and add to potatoes. Force yolks through strainer or mash with fork. Add potato cubes and chopped whites to white sauce; turn into hot serving dish and sprinkle with the mashed yolks and garnish with parsley. If new potatoes are used, serve whole. — EXPERT TIRE SERVICE— ALEMITING JTOCK’S SERVICE STATION - - - - Walnut 2563 [ 33 ] For Salada and Mayonnaise dressings always use “MAZOLA”, the Salad and Cooking Oil. Desserts A Dainty Nothing — but how it sweetens us. PEACH DUMPLINGS “Place plenty of fresh milk on the inside of any two- year old girl or boy. Add early bedtime hours and day- time naps; sweeten with smiles and kisses, flavor with fresh air and sunshine. Nature will round into the ap- proved dumpling shape.” MAPLE SYRUP PUDDING SAUCE 1 lb. maple sugar. l pint water. Boil 5 minutes. Serve with any kind of pudding. PUDDING SAUCE 1 tablespoon corn starch. 1 tablespoon butter. 1 tablespoon St. Lawrence Flavoring, brown sugar. hot ^ SAUCE FOR BAKED PUDDINGS 1 pint water. Butter, size of an egg. 1 cup St. Law;rence sugar. Little nutmeg. Boil. Mix a little corn starch in cold water, stir in enough to make as thick as cream. Take from fire and add 1 teaspoon vanilla and 1 tablespoon vinegar. 2 cup cream, or milk. Flavor to taste. MOCK WHIPPED CREAM Whites of 2 eggs, beaten stiff. 3 tablespoons St. Law- rence confectioner’s sugar. Beat thoroughly with egg-beater and set on ice. GOODYEAR TIRES & TUBES— GASOLINE OTI Rr r'ocAccv 5805 SHERBROOKE STREET WEST* com^J MELR^I 34 ] For delicious desserts always use “EDWARDSBURG CROWN BRAND ENRN SYRUP’’. It is easily digested. HOW TO WHIP CARNATION MILK Place one can of Carnation Milk in water and heat to boiling. Remove promptly and chill thoroughly by placing can on ice. When cool, open can and pour con- tents into a chilled bowl. It is best to whip only half the contents of a tall can at one time. Place bowl in a pan filled with cracked ice. The secret of quick whipping is to have the milk very cold and keep it cold. Whip in the regular Avay. Carnation Milk does not have to be heated first before whipping, but better results are obtained in this way. Sweeten and flavor and keep on ice until ready to serve. DATE SOUFFLE 1 cup St. Lawrence granu- lated sugar. 2 eggs — beaten. 1 cup dates, stoned and halved. Bake twenty minutes in with whipped cream. AMHERST I cup suet. 1 cup molasses. 1 cup milk. 3 cups flour. Steam 2-| hours. 1 cup walnuts, broken in pieces. 1 tablespoon flour. 1 teaspoon baking powder. a moderate oven and serve PUDDING 1 teaspoon soda. 1 or 2 cups raisins. Salt and spices to taste. MEADOW SWEET PEANUT BUTTER CUSTARD 2 cups St. Lawrence brown 2 cups hot milk. sugar. 2 tablespoons cornstarch. 1 cup water. 1 egg, well beaten. Boil to a syrup and add: Cook altogether 15 minutes, take from stove and add 4 tablespoons of Meadow Sweet Peanut Butter. May be served with w'hipped cream or made into custard pie. With changes to suit yourself, this should prove to be a novel and popular recipe. EXPERT TIRE SERVICE — ALEMITING STOCK’S SERVICE STATION . - - - Walnut 2563 [ 35 ] When you want the best always use “BENSON’S CORN STARCH”, the standard of quality. CUSTARD SAUCE 2 eggs (yolks). 2 cups scalded milk. \ cup St. Lawrence granu- ^ teaspoon salt. lated sugar. | teaspoon vanilla. Beat eggs slightly, add St. Lawrence sugar and salt. Stir constantly while adding hot milk. Cook in double boiler, stirring constantly until coating forms on spoon. Remove immediately. Chill and flavor. If cooked a minute too long, it will curdle. BAKED APPLES Take sufficient number of apples, pare and core them, and fill centres with St. Lawrence sugar. Mix one table- spoon butter with two tablespoons flour and one pint boiling water. Pour over apples and bake. JELLIED CURRANTS 1 lb. St. Lawrence sugar. 2 cups currants. 1 cup water. Boil St. Lawrence sugar and water twenty minutes, add currants and boil five minutes. SHREDDED WHEAT PUDDING 3 shredded wheat biscuits 1 cup St. Lawrence sugar. 1 egg. Little salt. 4 cups milk (or milk and Vanilla essence. water). Place shredded wheat biscuits in a pudding dish. Mix the egg, St. Lawrence sugar, milk, salt and flavoring in a bowl and pour over the biscuits. Bake in a moderate oven. CARNATION ICE CREAM This is a rich, delicious ice cream, and not nearly so expensive as when made with straight cream. This recipe makes about a quart and a half. Mix together cups sugar and 1 cup Carnation Milk and let come to the simmering point; cook for 5 minutes in this manner remove from fire and cool. Add 3 cups Carnation Milk,’ mixed with 1 cup water and tablespoonfuls vanilla. Freeze. No eggs are needed. GOODYEAR TIRES & TUBES — GASOLINE, OILS & GREASES 5805 SHERBROOKE STREET WEST, corner %m^SE [ 36 ] If you prefer a thicker and somewhat sweeter Syrup, use “BENSON’S GOLDEN SYRUP”. It is delicious. MACAROON PUDDING \ box gelatine. ^ cup St. Lawrence sugar. \ cup cold water. | teaspoon salt. 2 cups milk. f cup macaroons. 3 yolks eggs. 1 teaspoon vanilla. Soak gelatine in cold water. Make a custard of the milk, yolks, St. Lawrence sugar and salt. Add gelatine and strain into a pan set in ice water. Roll macaroons and add with vanilla. When it begins to thicken, add whites of 3 eggs beaten stiff. Put in mould and chill. PORRIDGE 3 cups cold oatmeal por- ridge. I cup chopped raisins or currants. PUDDING 2 eggs. 3 cups milk. ^ cup St. Lawrence sugar, Mix ingredients and bake about 30 minutes. Any cold porridge, or boiled rice, can be used in this way, and will give a variety of delicious dishes easily prepared. Vanilla or lemon extract or nutmeg can be used for flavoring, and raisins and currants omitted. 2 tablespoons cocoa may also be used for variety. ORANGE AMBROSIA Peel and remove edible pulp from four oranges, sav- ing every particle of juice. Then turn into large mixing bowl, sweeten slightly with powdered St. Lawrence sugar and stand on ice to chill. When ready to serve, mix with three tablespoons shredded cocoanut and turn into small wide-rimmed glasses, or glass custard cups. Pour over each portion two tablespoons Maraschino Cordial and sprinkle lops with chopped cherries. Canned cherries and juice may be substituted for the Maraschino variety, but add a little more sugar. EXPERT TIRE SERVICE— ALEMITING STOCK’S SERVICE STATION - - - - Walnut 2563 [ 37 ] J For Salads and Mayonnaise dressings, always use “MAZOLA”, the Salad and Cooking Oil. CREAM RICE PUDDING 1 qt. milk. 2 tablespoons rice. ^ teaspoon salt. 4 tablespoons St. Lawrence granulated sugar. 1 tablespoon butter. Put all ingredients into a buttered pudding dish, mix and cook in a slow oven for 2 or 3 hours. Stir often, mixing into the pudding the golden “skin"' that forms. Do not stir during the last half hour. This will be found most delicious if directions are followed exactly. Soak tapioca, drain, add to milk. Cook in a double boiler until transparent. Add | the St. Lawrence sugar. Beat egg yolks slightly, adding remaining St. Lawrence sugar and salt. Pour some of hot milk on egg yolks and return to double boiler. Cook until thickened. Remove from fire and add whites of eggs beaten stiff. Chill and flavor. Moisten two level tablespoons corn starch with four tablespoons cold water. Add one cup boiling water, and one-half cup St. Lawrence granulated sugar. Stir over the fire until the mixture boils, then pour it slowly into the well beaten whites of two eggs, beating the mixture vig- orously until ingredients are well combined. Add juice and grated rind of one lemon. Or, if a pink color is desired, add one-half cup cherry juice and one-half cup pitted cherries. Turn into glass custard cups or a mould as preferred. Serve with cream. TAPIOCA CREAM 1 cup pearl tapioca. 3 cups scalded milk. 2 eggs. I cup St. Lawrence granu- lated sugar. \ teaspoon salt. 1 teaspoon vanilla. SNOW PUDDING [ 38 ] \ For delicious desserts always use “EDWARDSBURG CROWN BRAND CORN SYRUP’ \ It is easily digested. CARAMEL PUDDING 1 cup St. Lawrence brown 1 pint milk. sugar. level tablespoons corn ^ cup hot water. starch. Little salt. Brown the St. Lawrence sugar in a Saucepan. Add J cup hot water. After St. Lawrence sugar is thoroughly dissolved, add milk. When nearly boiling, add corn starch which had been previously mixed with a little water and salt. Boil till thick. Serve hot or cold — with or without whipped cream. CARAMEL CUSTARD I cup St. Lawrence sugar. 2 eggs, cups scalded milk. | cup cold milk. Put St. Lawrence sugar into saucepan, and stir over the fire till it becomes liquid and brown, then add to scalded milk. Beat the eggs and add the cold milk. Turn mixture slowly into scalded milk and St. Lawrence sugar, stirring constantly that no lumps form. Continue to stir until the custard thickens. Set away to cool and serve in glasses. BOILED BREAD PUDDING Soak 1 colander full of bread about J hour, squeeze water out well, then add: — I Ib. raisins. 1 cup St. Lawrence brown 1 lb. currants. sugar. 2 eggs. 1 tablespoon allspice. Mix well and tie up in cloth tight. Boil 2 hours and serve with sauce. VELVET CREAM. 1 pint cream, sw'eeten and flavor with vanilla to taste. Dissolve 1 oz. dry gelatine in J tumbler of boiling water. Add to cream. Serve with cream and St. Law- rence^sugar. EXPERT TIRE SERVICE— ALEMITING STOCK’S SERVICE STATION - - - - Waluut 2563 ( 39 ] CHOCOLATE BREAD PUDDING 3 cups stale bread. 1 cup St. Lawrence sugar. 3 cups milk. I square Baker s chocolate. 1 cup hot water. Little salt. 1 0gg. Break up bread into small pieces in a pudding dish. Pour over it 1 cup milk and 1 cup hot water. Place over a slow fire to soften bread. Add chocolate. Beat up the egg with St. Lawrence sugar and salt- add 2 cups milk — and pour over the bread. Mix carefully and bring to boil for a few minutes. Place in the oven to brown. TROY PUDDING 1 cup suet. 1 cup molasses. 1 cup sweet milk. 1 cup bread crumbs. 3 cups flour. 1 large teaspoon soda in the milk. Mix all together and 1 cup raisins. 1 cup currants. Lemon peel 1 Cinnamon >to taste. Nutmeg j 3 hours. LEMON CURD. Pie, tart or cake filling. 1 lb. white St. Lawrence sugar. I lb. butter. 6 eggs. Let simmer to a thick sealer for 3 months. 1 tablespoon cornstarch. Juice of 2 lemons and grated rind of one. 2 cups water. cream. This will keep in a CARROT 1 lb. grated carrots, f lb. suet. I lb. raisins. Spice to suit taste. Boil 4 hours. Serve with sauce. PUDDING I lb. currants. 4 tablespoons St. Lawrence granulated sugar. 8 tablespoons flour. GOODYEAR TIRES & TUBES— GASOLINE, OIL & GREASES 5805 SHERBROOKE STREET WEST, comer MELROSE [ 40 ] When you want the best always use “BENSON’S CORN STARCH”, the standard of quality. PINEAPPLE CREAM 1 tin shredded pineapple. Take juice and with one cup of white St. Lawrence sugar boil. Add | package of gelatine, let cool, but not too firm, then add 2 cups whipped cream and the rest of the pineapple. Add to the whipped cream a little St. Lawrence sugar and vanilla. One pint of cream is used, or more, according to the number of people. For the Tutti Frutti: — 10 cts. candied cherries. 10 cts. macaroons. 10 cts. blanched almonds. 10 cts. kisses. Mix all together and serve cold. SPANISH CREAM J box gelatine or 1 table- spoon granulated ge- latine. 3 cups milk. Whites of 3 eggs. i cup St. Lawrence granu- lated sugar. I teaspoon salt. 1 teaspoon vanilla. Yolks of 3 eggs. Scald milk with gelatine; add St. Lawrence sugar; pour slowly on yolk of eggs slightly beaten. Return to double boiler and cook until thickened, stirring con- stantly. Remove from range, add salt, flavouring, and whites of eggs beaten stiff. Turn into individual moulds (first dipped in cold water) and chill. Serve with cream. More gelatine will be required if large moulds are used. MAPLE WHIP 1 cup maple syrup. 2 eggs (whites). 1 cup water. Fruit. 2 teaspoons gelatine. , .r-, • i i j Bring syrup and water to bod. Thicken with soaked gelatine, bring to boil again. Chill. When set to thin jelly, beat well with Dover egg-beater. Add whites of eggs beaten stiff. Beat all until very light. any fresh fruit, if desired, and chill. Serve with whipped cream or custard sauce. EXPERT TIRE SERVICE— ALEMITING ^ STOCK’S SERVICE STATION - - - - Walnut 2563 [ 41 ] For Salads and Mayonnaise dressings always use “MAZOLA”, the Salad and Cooking Oil. CARROT PUDDING cups flour. 1 cup raisins. 1 teaspoon soda. 1 cup currants. I teaspoon salt. 1 cup grated potato. 1 cup St. Lawrence sugar. 1 cup grated carrot. 1 cup suet (finely chopped). Mix and sift dry ingredients. Add suet and fruit. Mix well. Add vegetables, and stir until well blended. Steam 3 hours. SUET PUDDING 1 cup suet, chopped fine. 1 cup molasses. 1 cup sweet milk. 1 cup raisins, chopped. 3 cups flour. 2 teaspoons cream of tartar. 1 teaspoon soda. 2 teaspoons ginger. 7 teaspoon salt. Boil 2 hours, or steam 3 hours. 1 1 SAUCE ^ - 2 tablespoons melted but- cup St. Lawrence sugar. ter. Beat all together and flavor with vanilla. ENGLISH PLUM PUDDING 1 lb. suet. 1 lb. raisins, i lb. currants. 1 lb. citron peel. 4 tablespoons St. Lawrence brown sugar. 2 large handfuls bread crumbs. 6 tablespoons flour. 1 teaspoon mace. 1 teaspoon cinnamon. 4 tablespoons cream. 9 eggs. Juice and rind of 1 lemon. § pint cider. Mix dry ingredients together. Whip eggs, add cream and other liquids, pour over, mixing well together. Salt to taste. Steam 7 hours, then 3 hours when wanted. GOODYEAR TIRES & TUBES— GASOLINE OIL f>j (-rpaccc 5805 SHERBROOKE STREET WEST, com^J mIlROSE [ 42 1 For delicious desserts always use “EDWARDSBURG CROWN BRAND CORN SYRUP”. It is easily digested. PLUM PUDDING 2 cups suet. i cup St. Lawrence sugar. 1 cup almonds, blanched and chopped. 3 cups fresh bread crumbs. i cup sweet milk. Steam for 3 hours. 4 eggs. I lb. raisins. 1 tablespoon flour. ^ teaspoon soda, i teaspoon salt. ^ teaspoon nutmeg and cloves. 1 lb. raisins. 1 lb. currants. 1 lb. St. Lawrence sugar, J lb. sultanas, i lb. mixed peel. J lb. almonds, cut fine. J lb. walnuts, cut fine. CHRISTMAS PUDDING lb. flour. 3 4 i lb. bread crumbs, f lb. suet. 6 1 eggs. lemon, juice and grated rind. i teaspoon salt. Spice to suit taste. Mix with milk accordingly. Boil 8 hours. Serve with sauce. CHRISTMAS PLUM PUDDING (without 1 lb. potatoes (boiled and mashed). 1 lb. carrots (boiled and mashed). 1 lb. bread crumbs. 1 lb. chopped apples. 1 lb. seeded raisins. 1 lb. currants (washed). 1 lb. chopped suet. 1 lb. flour. 1 lb. molasses. 1 lb. St. Lawrence brown sugar. Mix and put out in cold. eggs.) ^ lb. chopped figs. ^ lb. chopped dates, f lb. mixed candied peel. 1 cup chopped almonds (blanched). 2 even tablespoons salt. 1 tablespoon essence lemon. 1 tablespoon essence al- mond. 4 teaspoons baking powder. 2 teaspoons mixed spice. 1 teaspoon cinnamon. ^ teaspoon gr. cloves. Cook when required. EXPERT TIRE SERVICE—ALEMITING STOCK’S SERVICE STATION - - - - Walnut 2563 I 43 ] If you prefer a thicker and somewhat sweeter Syrup, use “BENSON’S GOLDEN SYRUP”. It is delicious. ORANGE CREAM PUDDING 4 tablespoons corn starch. 3 tablespoons St. Lawrence ^ cup cold milk. sugar. 3§ cups hot milk. | teaspoon salt. 2 yolks eggs. | teaspoon organge extract. Mix corn starch with cold milk, then add gradually to scalded milk. Cook in double boiler fifteen minutes, stirring constantly. Beat yolks of eggs, add St. Lawrence sugar and salt. Add to first mixture and cook three min- utes. Have prepared silced oranges in serving dish sprinkled with St. Lawrence sugar. Pour over orange cream. Cool. Garnish with sections of orange and sprinkle all with shredded cocoanut. DELICATE DESSERTS FROM DRIED FRUITS In the spring, when fresh fruits are high and scarce, the dried fruits should be used frequently. Fruits are essential in the diet because their acids form alkalies when broken down in the body and neutralize the acids resulting from meats and other protein foods. They also have a healthy effect on the bowels and other body functions. Prunes, figs, raisins, apricots, dates and apples are the most popular dried fruits, and may be used in the preparation of many delicious desserts. First, rinse care- fully m warm water to remove dust, then set in a cool place to soak in enough cold water to cover, thus “putting- back the moisture taken out in drying. The most desir- able length of time for soaking dried fruit is eight hours, but two or three hours will suffice if the longer time can- not conveniently be given. Place the fruit, with the water m which it was soaked, over a flame and bring slowly to the boiling point. By using this water, the valuable mineral salts and sugar are not lost. Simmer pntly until tender and juicy but not broken. Add St Lawrence sugar to taste, but many fruits need no sweeten- mg. Any of the fruits may be served, in this simple way. TIRES & TUBES — OASOLINE OIL & ORFASES 5805 SHERBROOKE STREET WEST* comer mIlROSE [ 44 ] When you want the best always use terSjt '‘BENSON S CORN STAR.CH”, the standard of quality. deli ' Some of them combine very successfully; raisons and apricots, prunes and apricots, figs and raisins, are three good combinations. There are also some unusual ways of preparing des- serts from these dried fruits. A '‘whip'’ can be made from m prunes, figs, apricots or raisins. The cooked sweetened radujj is chilled and combined with stiffly whipped egg Tijjjijij whites. Chopped nuts are sometimes added as a pleasing variation. The mixture may be baked in a very slow oven egjj. for about fifteen minutes, or be served immediately after the egg whites are folded into the fruit pulp. A boiled custard using the yolks of the eggs only is served with fruit whip, or sweetened whipped cream may be used in || ■ place of the custard. This affords a most delicious and well-balanced dessert. APRICOT SOUFFLE JITS Rub half a pound of stewed and sweetened dried scM apricots through a puree sieve. Have in readiness one tsan cupful of thick boiled custard. Add this to the fruit pulp iwlie and place on the ice for two or three hours to chill. Just lultini previous to serving, fold in the stiffly whipped whites of avei two eggs and pour into a glass dish that has been lined m with halved lady fingers. Dust the top with powdered jgajj macaroon crumbs and serve immediately, n 4 carf PRUNE MOUSSE , coc Soak half a pound of prunes over night; cook until jgsif. tender, remove the pits, drain the fruit and cut into bits. Cook three-quarters of a cupful of St. Lawrence sugar ^ with the prune juice (about one-third of a cupful) and I lli( the juice of half a lemon to the soft ball stage (238 degrees Ijrjj; Fahrenheit). Remove from the fire, pour in a fine stream til on to the white of one egg beaten light and dry and beat until cold. Add the prunes gradually, and one and a jSi half cupfuls of double cream beaten solid. Mould and gtej. freeze, wa)’ — ^ EXPERT TIRE SERVICE— ALEMITING ^ STOCK’S SERVICE^STATION - Walnut 2563 E [45 1 J For Salada and Mayonnaise dressings always use “MAZOLA”, the Salad and Cooking Oil. Pies GOOSEBERRY PIE 'The berries are generally omitted now, the following imitation being a more popular filling: — Fricassee the Golden Rule in compromise liquor; add a pulverized sense of justice and several pinches of self-deception. Cover with a rich crust of abnormal wealth and bake quickly.’' From the pastime of stealing from Peter to pay PauV^ deliver us. SOUR CREAM PIE 1 teaspoon cinnamon. \ teaspoon cloves. Pinch of salt. 1 cup thick sour cream. 1 cup St. Lawrence sugar. 1 egg. 1 cup chopped raisins. Beat egg well, add St. Lawrence sugar and stir in the cream thoroughly, then raisins and spice. Bake in a moderate oven. If only 1 crust is used, serve with whipped cream. MOCK LEMON PIE 1 cup St. Lawrence sugar. cups thick sour milk, 1 tablespoon corn starch. cream or buttermilk. 2 egg yolks. teaspoons lemon extract. Beat well with egg beater. Bake in one crust. Make meringue with two egg whites. Spread on pie and brown in oven. LEMON PIE WITHOUT EGGS 1 lemon (grated rind and 1 cup St. Lawrence sugar. juice). 1 cup of cold water. 1 large raw potato (grated). Pinch of salt. Bake with upper and under crusts. This makes filling for two pies. GOODY AER TIRES & TUBES— GASOLINE, OILS & GREASES 5805 SHERBROOKE STREET WEST, corner MELROSE [ 46 ] LEMON POTATO PIE 1 large raw potato, peeled 1 egg yolk. and grated. 1 cup St. Lawrence sugar. 1 lemon— juice and rind. 1 cup cold water. Ife Bake in one crust. Make meringue with beaten white of egg and tablespoon St. Lawrence sugar. Flavor with lip lemon extract. Brown in oven. ches'i LEMON PIE FILLING 1 cup St. Lawrence sugar. J cup lemon juice. 2^ tablespoons flour. 1 egg. Grated rind of lemon. 1 teaspoon butter. Mix St. Lawrence sugar and flour, add rind and lemon juice and egg slightly beaten. Put butter in sauce pan and, when melted, add mixture, stirring constantly until boiling point is reached. Cool before spreading. Orange filling may be made same way. LEMON PIE FILLING 2 tablespoons cornstarch. 1 cup white St. Lawrence 5tri: 1 teaspoon butter. sugar, eiiii 1 large lemon. 1 large cup boiling water, iippec 2 eggs. Mix corn starch, butter, grated rind and juice of lemon and St. Lawrence sugar. Pour on boiling water and ilk, cook till clear, stirring constantly. Allow to cool, then lilk add yolks of eggs. Beat whites of eggs with 2 tablespoons tract St. Lawrence sugar till stiff, cover pie and brown in oven. Mat 3ror. LEMON PIE Line pie plate with rich pie crust. 1 cup water. cups milk. Pinch of salt. (jgjf Heat and thicken with : — 2 tablespoons cornstarch. 1 egg yolk mixed with juice i cup St. Lawrence granu- of lemon. jlj lated sugar. Grated rind of lemon. Pour in shell. 0 EXPERT TIRE SERVICE—ALEMITING SI STOCK’S SERVICE STATION - - - - Walnut 2563 I 47 ] If vou prefer a thicker and somewhat sweeter Syrup, use^^BENSON’S GOLDEN SYRUP”. It is delicious. MERINGUE J cup St. Lawrence sugar with beaten white of egg. Pour over lemon filling and brown in oven. Allow pie to cool in oven. This makes a large pie. MAPLE SYRUP PIE 1 cup maple syrup. A little salt. Yolk of 2 eggs. 2 tablespoons flour. Small piece of butter. i cup water. Boil till thick as for lemon pie. Fill previously cooked shells and put stiffly beaten whites of eggs on top and brown. DATE PIE 1 cup strained dates. Cinnamon (very little). I egg. 1 cup milk. Pinch of salt. Makes 1 pie. RAISIN PIE 1 lb. raisins (chopped). 1 lemon. 2 eggs. 1 tablespoon flour. cups St. Lawrence gra- Butter, ^ size of an egg. nulated sugar. RAISIN PIE 1 cup raisins cooked in water till soft, add i cup St. Lawrence sugar, small piece butter, and a little flour to thicken. Let cool and bake with two crusts of rich pastry. MOCK MINCE MEAT 10 lbs. green tomatoes Cook very slowly for 2 5 lbs. St. Lawrence brown sugar. Butter, size of an egg. ^ cup vinegar (large). 1 nutmeg. Cook all slowly for 1 h 3ut through food chopper, hours then add: — 2 tablespoons cinnamon. 2 tablespoons allspice. 1 tablespoon gr. cloves. 2 lbs. raisins, put through food chopper. GOODYEAR TIRES & TUBES— GASOLINE, OIL & GREASES 5805 SHERBROOKE STREET WEST, corner MELROSE I 48 1 When you want the best always use “BENSON’S CORN STARCH”, the standard of quality. MINCE PIE WITHOUT MEAT 1^ lbs. beef suet — chop fine, 1^ lbs. raisins — chop fine. 2 lbs. currants. 1^ lbs. St. Lawrence sugar. 3 lbs. Russet apples, peel, core, and cut fine. ^ oz. mixed cinnamon and j teaspoon ground cloves. 1 teaspoon salt. Juice of 1 lemon and its peel finely grated. 1 tablespoon mixed candied fruit, cut finely. mace. Mix well, put in jars, and keep in a cold place. MINCE MEAT 2 lbs. currants. 2 lemons (juice and rind). 2 lbs raisins 1 tablespoon mixed spice. I lb mbced peel. 4 lbs. chopped apples. U lbs. St. Lawrence brown 1 teaspoon ginger pn be g^gar. added if desired. It is i lb suet improvement. if not moist enough, a little sweet cider can be used. GREEN TOMATO MINCE MEAT 10 lbs. green tomatoes put through mincer. Drain thoroughly and cover with water. Cook ^ hour, then drain again. 1 tablespoon salt. 1 tablespoon ground cloves. 1 tablespoon cinnamon. I teaspoon nutmeg. 1 teaspoon allspice. 2 lemons — juice and grated rind. Add: 1 lb. St. Lawrence brown sugar. 2 lbs. St. Lawrence sugar, lbs. raisins. 2 cups beef suet. ’ ^ hour slowly. Four quarts when done. COCOA CUSTARD PIE 3 tablespoons cocoa. 2 egg yol s. 1 cup St. Lawrence sugar. ^ vanilla. 2 tablespoons corn starch. Pinch salt. ^ '''‘Mix and bake in one crust. Make meringue of two eeg Set or? if preferred, before baking sprinkle with Ifedded cocoa’nut.^ Use the whites for mock angel cake._ STOCK’S SERVICE STATIOM I 49 1 For Salads and Mayonnaise dressings always use “MAZOLA”, the Salad and Cooking Oil. BUTTER SCOTCH PIE Cream four tablespoons butter and add gradually six tablespoons flour ; then add three-fourths cup St. Lawrence brown sugar, mixed with yolks two eggs slightly beaten and one-half teaspoon salt. ’ Scald two cups milk, add three teaspoons caramel syrup and add gradually to mixture. Return to double boiler and cook fifteen minutes, stirring constantly until mixture thickens and afterwards occasionally. Caramel syrup is made by caramelizing one-half cup St. Lawrence brown sugar, adding one-third cup boiling water and letting boil until a thick syrup is formed. Fill a pastry pie crust with above mixture, and pour over top meringue, made with whites of two eggs, beaten until stiff, to which add gradually, while beating con- stantly, three tablespoons St. Lawrence brown sugar and a few grains salt; then fold in two tablespoons St. Law- rence powdered sugar. Brown slightly in oven. HOT WATER PASTRY ^ teaspoon salt. ^ teaspoon baking powder, cups or more flour. $ cup shortening. 4 cup boiling water. 1 tablespoon lemon juice, or white wine vinegar. Mix shortening with boiling water. Cream with fork. Add lemon juice or vinegar and mix. Add flour mixture and stir with spoon. Let dough cool a little before rolling out, otherwise it will stick to rolling pin. Do not leave too long before rolling out, as on account of so little water it will be difficult to handle if too cool. After it is fitted to pie plate, it may be left a day or so in cool p ace or in refrigerator until ready to be baked. This makes a lovely flaky pastry, and can be made very quickly after one has tried it once or twice. ^ ^ *Wng powder, 1 52 ] When you want the best always use “BENSON’S CORN STARCH”, the standard of quaUty. WALNUT CAKE 1 cup St. Lawrence granu- lated sugar. ^ cup butter. 1 cup sweet milk. 2 eggs. CLOVE 2 eggs. cups St. Lawrence brown sugar. 1 cup butter. 1 cup chopped raisins. 2 cups flour. 2 teaspoons baking pow- der. 1 cup chopped walnuts. ^ cup chopped raisins. CAKE 1 cup sweet milk. 2 cups flour. 1 tablespoon ground cloves. j teaspoon baking soda. CINNAMON CHOCOLATE CAKE i cup butter. cups flour. 1 cup St. Lawrence sugar. teaspoons baking pow- 2 eggs, well beaten. der. i cup milk 3 teaspoons cinnamon Cream the butter, add gradually the St. Lawrence sugar, eggs, milk and flour with baking powder and a little salt. When all is beaten together, add the spice. Chocolate Filling For Above Whites of 2 eggs and Confectioners' sugar, beaten together to the consistency of icing, not too stiff; 1 oz. or square of chocolate melted, and mixed thoroughly with the icing. COCOA CAKE i cup butter. 1 cup St. Lawrence sugar. 1 teaspoon soda. I cup sour milk. Dissolve soda in milk. 2 tablespoons cocoa. cups flour. 1 egg. Add well beaten egg last. Filling for Cocoa Cake To 1 cup hot water add 1 tablespoon butter. Mix 1 tablespoon cocoa, 1 tablespoon corn starch and ^ cup St. Lawrence sugar. Add to water and cook till thick. Flavor to taste. EXPERT TIRE SERVICE — ^ALEMITING STOCK’S SERVICE STATION - - . - Walnut 2563 [ 53 ] For Salada and Mayonnaise dressings always use “MAZOLA”, the Salad and Cooking Oil. CREAM CAKE 1 cup St. Lawrence sugar. If cups flour, f cup butter. 4 teaspoons baking pow- 1 egg. der. 1 cup milk. Cream butter and St. Lawrence sugar. Add egg well beaten. Sift flour and baking powder 3 times, and add to mixture gradually. Add milk and beat until batter is quite smooth. Flavor to taste. SOUR MILK f cup St. Lawrence sugar. Butter, size of large egg. f cup sour milk. 1 teaspoon soda dissolved in milk. LAYER CAKE 2 eggs (well beaten). If cups flour. 2 or 3 tablespoons cocoa sifted with flour. Vanilla. SOUR CREAM LAYER CAKE Break two eggs in a cake bowl; add one cup sour cream, one-fourth teaspoon soda, one-fourth teaspoon salt; beat. Add one cup St. Lawrence granualted sugar, two large cups flour, two teaspoons Egg-o Baking Powder; flavor. Bake in two tins and cover with whipped cream, or apple frosting made as follows: — APPLE FROSTING Beat the white of one egg until stiff, add a cupful of powdered St. Lawrence sugar, and a grated apple with a little lemon flavoring extract. Beat until stiff and spread on and between cake. BACHELOR 3f cups flour. If cups St. Lawrence brown sugar. 1 lb. currants, f lb. butter, f lb. peel. Makes nice small cakes. CAKE 1 teaspoon cloves or cinna- mon. f teaspoon ginger. 2 teaspoons nutmeg. 2 teaspoons soda. 2 breakfast cups butter- milk or sour milk. ? GOODYEAR TIRES & TUBES— GASOLINE, OILS & GREASES 5805 SHERBROOKE STREET WEST, corner MEI^^E - [ 54 ] For delicious desserts always use “EDWARDSRITRr: CROWN BRAND CORN SYRUP-’. It ersHj^fS^ HOT WATER SPONGE CAKE 2 eggs. 2 large teaspoons baking 1 cup St. Lawrence sugar. powder. 1 cup flour. ^ cup boiling water. Beat the eggs thoroughly and then add St. Lawrence sugar slowly and beat again. Sift the baking powder through the flour, add to the St. Lawrence sugar and eggs. And, lastly, add the half-cup of boiling water. Bake in a long pan thirty minutes in a slow oven. SPONGE CAKE 4 2 cups flour. 2 cups St. Lawrence sugar. 1 teaspoon soda. I 2 teaspoons cream of tar- f cup boiling water. Lemon to flavor. Beat yolks of eggs and St. Lawrence sugar together, add flour, whites of eggs beaten stiffly; last, the hot water. Place in pan and bake, not too quickly. CHOCOLATE CAKE I cup butter. 2^ teaspoons baking pow- 1 cup St. Lawrence sugar. der. ! 2 eggs. ^ cup milk. cups flour. 2 pieces melted chocolate. Stir in whites of eggs beaten last. EGGLESS CHOCOLATE CAKE 1 cup St. Lawrence brown sugar. 1 tablespoon butter, i cup cocoa. 4 cup boiling water. 1 teaspoon vanilla. Mix St. Lawrence sugar, butter and cocoa and add boiling water. Add soda and baking powder to flour, and add these alternately to sugar mixture. Add vanilla. Bake in layers in moderate oven. ^ cup tour milk. I teaspoon soda. 1| cups flour. 1 teaspoon Egg-o. Baking powder. EXPERT TIRE SERVICE— ALEMITING STOCK’S SERVICE STATION - - - - Walnut 2563 [ 55 1 When you want the best always use “BENSON’S CORN STARCH”, the standard of quality. APPLE SAUCE CAKE 1^ cups sweetened apple sauce. 1 teaspoon soda. 1 cup St. Lawrence sugar. ^ cup butter. i teaspoon cinnamon. i teaspoon cloves. ^ teaspoon salt. 1 cup raisins, cups flour. Bake in loaf in moderate oven. When cool, cover with favorite icing. (This cake will keep moist for several days.) APPLE SAUCE CAKE. 1\ cups unsweetened apple sauce. 2 cups St. Lawrence sugar. 1 cup raisins. 1 cup currants. 4| cups flour. 1 cup butter. 1 teaspoon cinnamon. ^ teaspoon cloves. 3 teaspoons soda dissolved in sauce. A little salt and nutmeg. \ lb. lemon peel. CRUMB CAKE. 1 teaspoon cinnamon. ^ teaspoon cloves. 1 cup raisins, nut meats, or cocoanut. Pinch of salt. 1 cup St. Lawrence brown sugar. 2 tablespoons butter. 1| cups flour. 1 cup sour milk., 1 teaspoon soda. . Mix St. Lawrence sugar, butter and flour as for pie crust, and take out about § cup. Add the rest of ingre- dients, place mixture in 2 bread tins and sprinkle dry ingredients over top to form icing. Bake slowly. APPLE SAUCE CAKE ip St. Lawrence granu- lated sugar, ip shortening, ip unsweetened apple sauce. aspoon soda. Bake in loaf in medium oven. ^ teaspoon salt. ^ teaspoon cinnamon. 1 teaspoon cloves. 2 cups pastry flour. 1 cup raisins. EXPERT TIRE SERVICE— ALEMITING O'T'A'TTOM - - - - V DCK’S SERVICE STATION Walnut 2563 [ 57 ] / For Salads and Mayonnaise dressings, always use [dt “MAZOLA”, the Salad and Cooking Oil. (J' CRUMB CAKE Put in a bowl : — 2 cups flour. f cup butter. 1| cups St. Lawrence gra- 2 teaspoons baking powder. nulated sugar. With the hands mix all together to a mixture that looks Hike crumbs. Take out f cup of these crumbs and set aside while you add to those left in the bowl: — 2 eggs. f cup milk. Beat until smooth and creamy and turn into a long pan. Sprinkle the remaining | cup crumbs over the top of the cake and bake in a moderate oven. COFFEE CAKE (Excellent) 1 cup butter. 1 cup St. Lawrence gra- nulated sugar. 1 cup molasses. 1 cup strong coffee. 4 cups flour. Put soda in molasses. 1 teaspoon soda. 1 lb. raisins. 1 teaspoon cinnamon. 1 teaspoon cloves. j nutmeg. 3 eggs. Bake slowly. n Ic it I I 1 1 1 ji ■ F [ 0 i: 1 SPANISH BUN 1 whole egg and yolks of 3 eggs. I cup butter. 1 cup milk. 2 cups St. Lawrence brown sugar. 2J cups flour. ; 2j level teaspoons Egg-o i baking powder. : 1 teaspoon cinnamon. \ 1 teaspoon mixed spices. j Icing : — Whites of 3 eggs. 1 cup of St. Lawrence brown sugar. ^ Spread cake with jelly, spread icing on the top, brown delicately. GOODYEAR TIRES & TUBES — GASOLINE, OIL & GREASES 5805 SHERBROOKE STREET WEST, comer NffiLROSE 1 58 1 L' For delicious desserts always use “EDWARDSBURG CROWN BRAND CORN SYRUP”. It is easily digested. HATHAWA CAKE Whites of 3 eggs. 1 cup flour. 1 cup St. Lawrence sugar. 1 cup corn starch. ^ cup butter. 2 teaspoons baking powder. Cream butter and sugar. Bake with increasing fire. STRAWBERRY SHORT CAKE 2 cups flour. 1 cup milk or water. 4 teaspoons baking powder. 1 box strawberries. 1 teaspoon salt. 1 cup St. Lawrence granu- 1 tablespoon butter. lated sugar. 1 tablespoon lard. Mix dry ingredients and sift. Work in shortening. Add liquid, making soft dough. Butter and flour tin, spread mixture, and bake in hot oven for 20 minutes. Put St. Lawrence sugar over strawberries, and mash well. Cut biscuit mixture in half, butter cut sides. Pour berries over half, then place other half on top, buttered side up, and pour remaining berries over. ORANGE CAKE I cup butter. 2 small cups flour. 1 cup St. Lawrence sugar. 2 teaspoons baking powder. 2 eggs. i cup milk. Cream butter and St. Lawrence sugar together, add eggs, flour sifted with baking powder and milk. Beat all well together, pour into pans and bake about 15 minutes. Filling for Above 1 cup St. Lawrence Confectioners’ sugar, grated rind of 1 orange, enough strained orange juice to moisten. Spread between layers and on the top. SEED CAKE 2 eggs, well beaten. Add: 1 cup St. Lawrence I cup melted butter. sugar. I cup milk. Mix in U cups flour, sifted with 1 heaping teaspoon baking powder, teaspoons carraway seeds, 1 teaspoon any desired flavoring. Turn into buttered cake tin and bake till a light brown. EXPERT TIRE SERVICE— ALEMITING STOCK’S SERVICE STATION - - - - Waluut 2563 [ 59 I If you prefer a thicker and somewhat sweeter Syrup, use “BENSON’S GOLDEN SYRUP”. It is delicious. DATE LOAF ^ package Dromedary dates, chopped. 1 heaping teaspoon soda, sprinkled over dates. 1 cup boiling water, poured over dates and soda. Do not beat egg. 1 cup St. Lawrence sugar. 1 egg. i teaspoon salt. 1 small cup chopped wal- nuts. cups flour. ' DATE 1 cup dates. 1 cup boiling water, f cup St. Lawrence sugar. If cups flour. ^ cup chopped walnuts. BREAD 1 egg. 1 teaspoon vanilla. 1 tablespoon butter. 1 teaspoon soda. A little salt. Cut dates in small pieces, add soda, pour hot water over and let stand till cold. Add the other ingredients, and bake slowly 45 minutes. GINGER CAKE 1 cup St. Lawrence sugar. 1 cup shortening. 1 cup molasses. 1 teaspoon soda. Dissolve soda in milk, added if desired. 1 cup sour milk or cream. 2 eggs. 2 tablespoons ginger. Enough flour to make soft batter. One cup of raisins may be GINGERBREAD 1 cup St. Lawrence sugar. 1 teaspoon ginger. ^ 1 teaspoon cinnamon. 1 cup molasses. 1 teaspoon allspice. 2 tablespoons melted 1 cup boiling water mixed butter. with 1 teaspoon soda. 2 cups flour. GOODYEAR TIRES & TUBES — GASOLINE, OILS & GREASES 5805 SHERBROOKE STREET WEST, corner MELROSE I 60 ] When you want the best always use “BENSON’S CORN STARCH”, the standard of quality. FRUIT GINGERBREAD 2 cups St. Lawrence sugar. 1 cup shortening. ^ teaspoon baking soda, dissolved in 1 cup mo- lasses. 3 eggs. 1 cup cold water. 3| cups flour. 2 teaspoons baking pow- der. 1 tablespoon ginger. I lb. raisins. Cream shortening. Add St. Lawrence sugar gradu- ally. Add well-beaten eggs, then molasses and soda. Add water, then gradually the flour which has been mixed and sifted with baking powder and ginger. Lastly, add fruit. Beat well and cook in 2 medium-sized loaf tins for about 50 minutes. SOFT GINGERBREAD 2 eggs. 1 cup molasses. 1 cup St. Lawrence sugar. 1 cup sweet milk. 1 teaspoon soda in molasses. 2 cups flour, f cup melted butter or 2 teaspoons ginger, butter substitute. 2 teaspoons cinnamon. Beat eggs and St. Lawrence sugar. Add melted butter and other ingredients. GINGERBREAD 1 egg. i cup St. Lawrence brown sugar. 1 cup thick sour milk. 2 teaspoons soda. ^ cup molasses, cups flour. 1 teaspoon mixed spice. 1 teaspoon ginger. 2 tablespoons shortening. Mix St. Lawrence sugar and egg in a mixing bowl until the sugar is dissolved. Dissolve half the soda in the sour milk. Heat the molasses and add remaining soda. Mix wet ingredients in the order given and add the flour and spices sifted together. Lastly, stir in shortening, which must be first melted in baking tin. Bake in quick oven for 25 minutes. EXPERT TIRE SERVICE— ALEMITING STOCK’S SERVICE STATION - - - - Walnut 2563 [ 61 ] For Salads and Mayonnaise dressings always use “MAZOLA”, the Salad and Cooking Oil. BRIDE^S CAKE ''Rose-tinted hopes, girlish graces, woman’s trust, heart’s devotion, a mother’s prayer, a father’s blessing, home tenderness, gay good-byes. All mixed, flavored, and decorated with enthusiasm over the bride — the one.” God grant that through the door of passionate love for one, I step into the sunlight of love for all. MOCK ANGEL CAKE 1 cup flour. 2 teaspoonfuls baking pow- 1 cup St. Lawrence sugar. der. Pinch salt. Sift thoroughly. Add slowly one cup scalded milk and, lastly, beaten whites of two eggs. Flavor with vanilla or almond. 2 1 1 2 1 2 1 2 2 1 1 1 1 2 1 1 FRUIT CAKE eggs. cup sour milk, cup butter, cup lard, cup molasses, teaspoons cream of tartar. Bake in a slow oven. 1 teaspoon baking soda. 1 teaspoon cinnamon. 1 teaspoon cloves. I nutmeg. 1 lb. currants. 1 lb. raisins. Flour to make real stiff. CHEAP FRUIT CAKE cup butter. cup St. Lawrence sugar, cup molasses, cup milk, eggs. lb. currants, lb. raisins. Bake in a slow oven. J lb. citron peel. 4 cups flour, i teaspoon salt. 1 teaspoon soda. 1 teaspoon cinnamon, i teaspoon cloves. GOODYEAR TIRES & TUBES — GASOLINE, OILS & GREASES 5805 SHERBROOKE STREET WEST, corner MELROS^^ [ 62 ] n \ r < For delicious desserts always use “EDWARDSBURG CROWN BRAND CORN SYRUP”. It is easily digested. PORK CAKE ^ lb. pork, chopped fine. 1 cup St. Lawrence brown 1 lb. raisins. 1 lb. currants. \ lb. mixed peel. ^ pt. boiling water. 5 cups flour. 1 cup molasses. sugar. I tablespoon cinnamon. 4 tablespoon cloves. 1 nutmeg. I tablespoon each salt and soda. Mix pork, molasses, soda, St. Lawrence sugar and salt. Pour on boiling water. Mix flour and spices. Sift some flour on fruit, then mix. GRAHAM FRUIT CAKE 1 cup St. Lawrence Brown sugar. 2 cups molasses. 3 cups Graham flour. 2 cups white flour. 1 teaspoon soda. 1 teaspoon salt. 3 cups sour milk. Bake in moderate oven. SOFT POUND OR 1 lb. St. Lawrence white sugar. I lb. butter, or 6 oz. Crisco. 4 eggs. Fruit to taste. FRUIT 1 cup St. Lawrence brown sugar. 2 cups butter. I cup molasses i cup sweet milk. 3 eggs. I taespoon soda. I teaspoon cream tartar. 1 teaspoon ground cloves. Bake in a slow oven. 3 cups seeded raisins. 1 lb. cleaned currants. 1 cup citron. J lb. dates. 1 lb. figs. 2 oz. cinnamon. 2 oz. allspice. 1 oz. cloves. BIRTHDAY CAKE 1 cup milk. 2 full teaspoons baking powder. 1 lb. flour. CAKE 1 teaspoon mace. 1 teaspoon cinnamon. 1 teaspoon allspice. 1 grated nutmeg. 2 cups flour. 1 lb. raisins. 1 lb. currants. § lb. citron. expert tire service STOCK’S SERVICE STATION - [ 63 ] -ALEMITING - Walnut 2563 If you prefer a thicker and somewhat sweeter Syrup, use “BENSON’S GOLDEN SYRUP”. It is delicious. 3 lbs. raisins. 3 lbs. currants (washed). \ lb. citron peel. Juice 1 lemon. 1 lb. almonds. 11 lbs. butter. lbs St. Lawrence brown sugar. CHRISTMAS CAKE If lbs. pastry flour. 12 eggs. f lb. candied cherries. 2 wineglasses apple nectar. 1 nutmeg. 2 tablespoons vanilla. 1 tablespoon cinnamon. 2 tablespoons baking pow- der. Chop peel and soften in nectar. Flour currants and raisins, and add chopped blanched almonds. Break yolks on St. Lawrence sugar and add to creamed butter. Add essences, juices, peel and spices. Sift flour and add to the above alternately with well-beaten whites of eggs. Add fruit. Cook by steaming 3 hours and baking 1 hour. WAR TIME I cup butter, creamed. 1 cup St. Lawrence brown sugar. 1 cup molasses. 1 cup sour milk. 1 teaspoon soda dissolved in a little boiling water. Bake in moderate oven. CREAM 1 cup St. Lawrence sugar. 3 dessertspoons mleted butter. 1 cup flour, sifted twice. Bake in two layers. Filling for Above 1 pint milk. i teaspoon vanilla. r i_ teaspoons St. Lawrence Piece of butter, sugar 1 dessertspoon cornstarch. Cook in double boiler till thick, spread between layers, cover top with powdered St. Lawr ence sugar. GOODYEAR TIRES & TUBES — GASOLINE, OIL & GREASES 5805 SHERBROOKE STREET WEST, comer MELR^^^ [ 64 1 FRUIT CAKE 2 teaspoons cinnamon. 2 leaspoons ginger. 1 teaspoon cloves. 1 teaspoon nutmeg. 3 cups flour. 1 lb. cleaned raisins. CAKE 2 teaspoons baking powder. 3 eggs. 4 dessertspoons boiling wa- ter added last. ‘ When you want the best always use “BENSON’S CORN STARCH”, the standard of quality. Small Cakes, Cookies and Afternoon Tea Dainties SWEET WHITE COOKIES 2 cups St. La^^rence light 1 egg. brown sugar. i teaspoon soda. 1 cup butter and lard Flour to make quite stiff. mixed. Roll thin and cut any shape desired. OATMEAL COOKIES 2 cups flour. 1 cup sweet milk. 3 cups rolled oats. 2 teaspoons cream of tar- 1 cup shortening. tar. 1 cup St. Lawrence sugar. 1 teaspoon soda, level. Roll thin, cut and bake. This will make about eight dozen cookies. MOLASSES OATMEAL COOKIES 3 tablespoons lard. 2 cups fine oatmeal. 1 cup molasses. 1 small teaspoon soda dis- 1 tablespoon mixed spices. solved in ^ cup boiling 1 small cup St. Lawrence water. brown sugar. o . • i Flour enough to roll out very thin. Bake in quick oven. ROCK CAKES 1 cup St. Lawrence brown A little nutmeg. 2 beaten eggs. 1 small teaspoon soda, dis- solved in hot water. 2 cups flour. sugar. 1 cup butter. 1 cup currants. Small quantity mixed peel. Grated rind of 1 lemon. i u i Drop in small quantities on a greased tin and bake quickly. Add more flour if batter is not stiff enough. EXPERT TIRE SERVICE — ALEMITING STOCK’S SERVICE STATION - - - - Walnut 2563 [ 65 1 For Salada and Mayonnaise dressings always use “MAZOLA”, the Salad and Cooking Oil. FRUIT JUMBLES j lb. chopped dates. 1 lb. chopped walnuts. Rub together with 1 cup flour. Beat J lb. butter. 2 eggs.^ Mix all together and buttered pan. I cup flour. f cup brown St. Lawrence sugar. 1 teaspoon vanilla. 1 small teaspoon soda. drop from teaspoon on un- COOKIES 1 cup St. Lawrence sugar. 2 teaspoons baking powder. 1 cup butter. Flour to thicken — about 2 3 eggs. cups. Roll thin; cut, and bake in a moderate oven. PLAIN SOUR MILK CAKES 2 cups St. Lawrence sugar. 2 teaspoons soda. 1 cup butter. J teaspoon nutmeg. 2 cups sour milk. Flour to mix thick. Roll J-inch thick, cut and bake. HERMITS 3 eggs, well beaten, cups St. Lawrence brown sugar. 1 cup butter or lard. |lb. chopped raisins. ^ lb. chopped walnuts. i lb. chopped dates. 1 teaspoon soda. 1 teaspoon cream of tar- tar. 2^ cups flour. A little salt. HERMITS J cup butter. cups flour. 1 cup St. Lawrence 1 cup raisins. brown sugar. J cup walnuts. 2 eggs. J teaspoon vanilla. I cup milk. i or I teaspoon mace, 1 teaspoon soda in milk. cloves and cinnamon, cups rolled oats. Drop by teaspoonful on buttered tin. GOODYEAR TIRES & TUBES — GASOLINE, OILS & GREASES 5805 SHERBROOKE STREET WEST, corner MELROSE [ 66 fcO|M For delicious desserts always use “EDWARDSBURG CROWN BRAND CORN SYRUP”. It is easily digested. HERMITS 1 egg. 1 cup St. Lawrence gra nulated sugar. ^ cup butter. ^ cup sour cream. 1 teaspoon soda. Beat egg and add creamed butter and St. Lawrence sugar. Then add other ingredients as given. Mix soft and drop from a spoon. These will keep a long time. 2 tablespoons molases. Spice to taste. J cup chopped walnuts. I cup raisins. Flour. GINGER COOKIES 1 beaten egg. I cup shortening. 1 cup St. Lawrence dark brown sugar. 1 cup molasses. 1 tablespoon ginger. 1 teaspoon cloves. 1 teaspoon cinnamon. J teaspoon nutmeg. 2 teaspoons soda. 5 teacups flour. 1 cup raisins (if desired). Drop on well-greased pans, allowing plenty of room between cookies. Bake in a quick oven. Linger cookies y 1 cup St. Lawrence brown sugar. 1 cup butter. 1 cup molasses. 4 tablespoons hot water. Roll and cut. GINGER I cup molasses. I cup St. Lawrence sugar. ^ cup melted butter. ^ teaspoon soda in | cup boiling water. 2 teaspoons soda. 1 teaspoon ginger. 1 teaspoon cinnamon. Flour to make stiff. COOKIES 1 heaping teaspoon ground ginger. Flour to roll out thin. EXPERT TIRE SERVICE- OCK’S SERVICE STATION -ALEMITING - Waluut 2563 r 1 If you prefer a thicker and somewhat sweeter Syrup, use “BENSON’S GOLDEN SYRUP”. It is delicious. GINGER COOKIES 1 cup molasses. 1 teaspoon soda. 2 tablespoons milk or | cup butter. water. Flour to mix as soft as can 1 tablespoon ginger. be handled. Shape size of hickory nuts. Spread far apart. GINGER SNAPS 1 cup molasses. ^ cup St. Lawrence white 1 cup shortening. sugar. Put on stove and cook until boiling point is reached. Remove from stove and cool. Add one tablespoon ginger, one teaspoon soda dissolved in one tablespoon cold water. Add pinch salt and flour to roll. GINGER SNAPS 1 pint syrup. 1 large tablespoon soda. 2 coffee cups St. Lawrence 1 tablespoon ginger. sugar. 1 tablespoon cinnamon. 1 coffee cup butter. 3 pints flour. 1 coffee cup lard. Rub together syrup, St. Lawrence sugar, butter, lard and seasonings. Put in a pan and let come just to a boil then sprinkle in the soda. While warm, stir in about 3 pints of flour. Roll out thin. Cut into shapes and bake in not too hot an oven. CRULLERS 3 cups flour. 6 teaspoons baking powder. 1 cup St. Lawrence sugar. 1 nutmeg. 1 tablespoon melted but- ter. 2 eggs. 1 cup milk. sugar and nutmeg and mix with milk may be needed. Cut Mix baking powder, St. Lawrence in flour, sifted. Add melted butter as bread dough. A little more flour in rings and fry in boiling lard. GOODYEAR TIRES & TUBES — GASOLINE, OILS & GREASES 5805 SHERBROOKE STREET WEST, corner MELR^E [ 68 ] When you want the best always use “BENSON’S CORN STARCH”, the standard of quality CRULLERS 2 teaspoons baking powder. 3 eggs. 2 cups flour. Enough milk to mix. I cup butter. Fry in deep fat. DROP DOUGHNUTS 1 cup St. Lawrence brown sugar. 3 eggs. 1 pint milk. Drop in hot lard. A little nutmeg and salt. 3 teaspoons baking powder. Flour to thicken. • EXCELLENT cups St. Lawrence brown sugar. 2^ tablespoons butter (exact measure). 4 eggs. DOUGHNUTS 1 cup milk. 4 level teaspoons Royal baking powder. Flour. Take f cup of light brown St. Lawrence sugar and cream with butter. Beat eggs well and add f cup St. Lawrence brown sugar. Mix the two lots together, then add milk, baking powder and enough flour to make into shapes. Fry in deep lard, then sprinkle with St. Law- rence pulverized sugar. DOUGHNUTS 2 eggs. 1 cup St. Lawrence sugar. 1 cup cold mashed potatoes. 2 teaspoons cream of tartar, or 3 teaspoons baking powder. Fry in deep lard. 3 to 4 cups flour. 1 teaspoon salt. 1 teaspoon soda. 1 cup milk. 3 tablespoons melted butter or shortening. Will keep a long time. expert tire service-alemiting STOCK’S SERVICE STATION . - - - Walnut 2563 For Salads and Mayonnaise dressings always use “MA^OLA”, the Salad and Cooking Oil. CREAM WAFERS Mix and sift one and one-half cups pastry flour and one teaspoon salt. Add gradually heavy cream to make a dough, a scant half-cup being required. Toss on slightly floured board and knead until smooth. Roll thin as pos- sible. Prick with fork and shape with round or fancy cutter, first dipped in flour. Place on buttered sheet and bake in moderate oven until delicately browned. Serve with salad course, or as an accompaniment to five o’clock tea. LADY FINGERS 1 egg. 1 pint flour. 1 cup St. Lawrence sugar. 2 teaspoons baking powder. j cup butter. 1 teaspoon vanilla. \ cup milk. Beat egg, butter and St. Lawrence sugar until very light. Mix flour with baking powder and add to first mixture. Cut into little strips and roll in sugar. Bake in quick oven. CHEESE STRAWS I lb. puff paste. A little salt. I oz. grated cheese. Sprinkle cheese on paste, roll two or three times, cut in narrow strips and bake in slow oven. FRAUDS Line gem pans with a rich pie crust. Fill in with a tablespoon of jam. Cover with plain sponge cake batter. Bake 20 minutes. Frost when cold. KISSES Whites of 2 eggs. 2 dessertspoons vinegar. 1 cup St. Lawrence granu- | cup cocoanut. lated sugar. Stir eggs, St. Lawrence sugar and vinegar for i hour Add cocoanut. Line a tin with brown paper and drop kisses on with a space between. Bake in a very slow oven until they can be lifted with a knife. GOODYEAR TIRES & TUBES— GASOLINE, OILS & GREASES 5805 SHERBROOKE STREET WEST, comer MELR^E [ 70 ] For delicious desserts always use “EDWARDSBURG CROWN BRAND CORN SYRUP”. It is easily digested. CORN FLAKE MACAROONS I cup St. Lawrence sugar. 1 teaspoon butter. 1 egg (beaten). 2 large cups corn flakes. 1 cup shredded cocoanut. Flavor with vanilla. BETTY MACAROONS 1 lb. dessicated cocoanut. 1 can Betty’s Condensed Milk. Mix thoroughly and drop on oiled paper or greased pan in teaspoonfuls. Bake in slow oven until brown. CRISP ROLLED OAT MACAROONS Beat well 1 egg, 2 tablespoons St. Lawrence sugar, i tablespoon shortening and 1 teaspoon almong flavoring. Add 1 cup rolled oats, 1 level teaspoon Egg-o Baking Powder. Stiffen quite stiff with whole wheat flour, drop teaspoonful 1 inch apart. Bake in slow oven. WALNUT DECEITS Work a ten cent cream cheese until smooth, add one- fourth cup olives chopped, one-half teaspoon salt, and a few grains of paprika or cayenne pepper. Shape in balls, roll in sifted cracker crumbs, flatten, and place halves English walnuts opposite each other on each piece. Olives may be omitted and unsalted nuts used. MACAROONS 3 cups corn flakes. i cup chopped walnuts. 1 cup St. Lawrence icing i teaspoon vanilla. sugar. Whites of 3 eggs, beaten ^ cup shredded cocoanut. stiff. Drop on well-buttered pan. CHEESE SALTINES For afternoon tea, instead of sandwiches — chop finely a small bottle of olives and mix with any good cream cheese. Spread on saltine crackers and serve. expert tire SERVICE- STOCK’S SERVICE STATION - -ALEMITING - Walnut 2563 [ 71 ] If you prefer a thicker and somewhat sweeter Syrup, use “BENSON’S GOLDEN SYRUP”. It is delicious. ALMOND WAFERS ROLLED I cup butter. ^ cup finely chopped al- ^ cup St. Lawrence sugar. monds. J cup milk. i teaspoon almond flavor- I cup flour. ing. Cream butter, add St. Lawrence sugar and milk gradually, then add flour and flavoring. Spread very thinly with a spatula on a buttered baking sheet. Sprinkle lightly with chopped almonds. Divide or cut with knife into three-inch squares. Bake in a slow oven until delicate brown. Cut squares apart with sharp knife, and, while warm, roll into tubular shape, so that the almonds will be on the outside. MARGUERITES 1 cup St. Lawrence brown sugar. 2 eggs, beaten slightly. i cup flour. Little salt i teaspoonful baking pow- der. 1 cup broken pecan nut meats. Drop in buttered tins, and put one whole pecan nut meat on top of each. Bake 10 or 15 minutes in a slow oven. SANDWICH FILLING Mix Chili cheese with walnuts and mayonnaise dress- ing. MARSHMALLOW TEAS Arrange marshmallows on thin unsweetened round wafer crackers, allowing one marshmallow to each cracker. Make a deep impression in centre of each marshmallow and in each cavity drop one-fourth teaspoon butter. Arrange on baking sheet and bake until marshmallows spread and nearly cover crackers. Insert one-half a candied cherry in each cavity and arrange on plate covered with a doily. GOODYEAR TIRES & TUBES — GASOLINE, OILS & GREASES 5805 SHERBROOKE STREET WEST, corner MELROSE [ 72 ] When you want the best always use “BENSON’S CORN STARCH”, the standard of quality. JELLY JUMBLES ^ cup butter. 1 cup St. Lawrence sugar. 1 egg. I teaspoon soda. I cup sour milk. sugar. \ teaspoon salt. Flour. Currant jelly. Cream the butter, add St. Lawrence sugar gradually, egg well beaten, soda mixed with milk, salt and flour to make soft dough. Chill and shape, using a round cutter. On the centres of one-half the pieces put jelly. Make three openings in remaining halves, using a thimble — or, if preferred, make one opening in centre by using dou^- nut cutter. Put pieces with opening in over pieces with jelly on, and press edges slightly. It is better to only put a small spoonful of jelly or jam on under piece, so that it will not run. Bake in rather hot oven that jumbles may keep in good shape. Put butter and water in saucepan on stove. When boiling point is reached, add flour all at once and beat vigorously. Remove from fire and add unbeaten eggs, one at a time, beating until thoroughly mixed between the addition of eggs. Drop by spoonfuls on buttered^ sheet one and one-half inches apart, shaping as nearly circular as possible, having mixture slightly piled in centre* Bake 30 minutes in moderate oven. With a sharp knife, make a cut in each large enough to admit of cream filling. This recipe makes about eighteen small cakes. If cakes are removed from oven before thoroughly cooked they will fall. If in doubt, take one from oven, and if it does not fall, this is sufficient proof thac others are cooked. A rream filling flavored eith lemon or vanilla may be usedfo/rchocolale or coffee cream filling. These cases may also be used for oyster patties. CREAM PUFFS 1 cup boiling water. 5 cup butter. 3 eggs. 1 cup flour. expert tire service— alemiting STOCK’S SERVICE STATION - - - - V I 73 ] Walnut 2563 For Salads and Mayonnaise dressings, always use “MAZOLA”, the Salad and Cooking Oil. CREAM FILLING cups milk. 3 tablespoons St. Lawrence sugar. 2 tablespoons corn starch. 2 tablespoons flour. 1 tablespoon butter. I teaspoon salt. 1 teaspoon vanilla. 1 egg. Mix flour, corn starch and St. Lawrence sugar, add to the well beaten egg. Pour on the milk heated to a scald. Return to double boiler and cook until thick, add extract, let cool and fill cream puflfs. GOODYEAR TIRES & TUBES — GASOLINE, OIL & GREASES 5805 SHERBROOKE STREET WEST, comer MELROS^^^ [ 74 J For delicious desserts always use “EDWARDSBURG CROWN BRAND CORN SYRUP”. It is easily digested. Icings ICING ‘‘To a large measure of conventional good breeding, add the sugar of friendliness; flavor with the extract of charm; beat well together. “This will add distinction to the company cake, attraction to the home cake, and make sweeter each sweet morsel.’* 1 cup St. Lawrence icing 2 teaspoons dry cocoa. sugar. 1 teaspoon vanilla. Small piece of butter. Mix together and moisten with cold strong coffee to a paste. WHITE MOCHA ICING 1 cup St. Lawrence icing i blanched almonds, browned in the oven 1 dessertspoonful of butter. and rolled fine. Mix the St. Lawrence sugar and butter and thin with milk or cream. Spread the icing on cake and cover with the rolled almonds. butter ICING 8 tablespoons St. Lawrence 1 teaspoon vanilla. icing sugar. Enough boiling water to 1 tablespoon butter. make a paste. CARAMEL ICING 1 cup St. Lawrence sugar. 1 teaspoon butter. ^ ^^B^led together until thick. Add vanilla and beat till cool enough to spread. fxpert tire service— alemiting STOCK’S SE^ICE STATION . - - - Walnut 2563 [ 75 1 If you prefer a thicker and somewhat sweeter Syrup, use “BENSON’S GOLDEN SYRUP”. It is delicioul ORANGE ICING Juice and rind of 1 orange. Small piece butter. 1 cup St. Lawrence icing sugar. IMITATION ALMOND ICING Take a medium sized potato and bake until just soft (be sure it is floury). Remove the skin, mash centre and stir in yolk of an egg. Into this stir as much pul- verized St. Lawrence sugar as will make it right consis- tency for spreading. Flavor with almond extract quite strongly. An excellent icing. BITTER SWEET ICING Small piece butter. Vandla to taste. St. Lawrence pulverized 2 squares Baker’s unsweet- . ®^S^r. . ened Chocolate. Milk or cream. •II butter and a little St. Lawrence sugar. Add milk and more St. Lawrence sugar till thick enough to spread on cake. Add vanilla and spread. Melt chocolate on a saucer over boiling water. Spread over top of white icing already on cake. MOCK MARZIPAN Mash one-half boiled potato. When cold, add suffi- cient icing sugar to make required consistency. Then add few drops almond essence. BUTTERMILK FROSTING. Boil three-quarters cup buttermilk with three-quar- ters cup St. Lawrence sugar until it forms a soft ball Remove from fire and beat until of right consistency to CARAMEL ICING Cook toother 2§ cups light St. Lawrence brown u Carnation milk and J cup water. Cook to soft ball stage, add 1 tablespoonful butter, and beat until right consistency to spread on cake. GOODYEAR TIRES & TUBES — GASOLINE OIL & GRFA^K^ 5805 SHERBROOKE STREET WEST, corner MELR^E [ 76 1 When you want the best always use “BENSON’S CORN STARCH’’, the standard of quality. Confections STUFFED DATES “Pick over your dates, and, separating those of dis- aster, disappointment and any you find annoying, throw them out of your memory. Take the others which com- memorate great deliverances, special joys, the birth of a friendship, etc., and stuff them well with gratitude. You will find them not only delicious but extremely nourishing when your faith seems weak.” ‘ ‘ We give thanks that there are many days in our lives so bright that we do not have to strain our eyes to see the blessings which they bring'' MAPLE CREAM 2 lbs. maple sugar. Small lump butter (about 2 cups milk. tablespoonful). Boil until it forms a very soft ball when dropped in cold water. Let stand for 10 or 15 minutes (until partly cool), beat, and, when nearly ready to turn out, add 2 tablespoons marshmallow cream. Beat again. FUDGE 3 cups St. Lawrence brown sugar. 3 squares chocolate, or 3 teaspoons Fry’s cocoa. 1 tablespoon butter. Chopped nuts. Boil over a slow fire u water. Remove from fire \ cup molasses, or without molasses by putting an extra cup St. Lawrence sugar, f cup milk. Vanilla. il it forms a soft ball in cold d whip until cool. expert tire service— alemiting STOCK’S SERVICE STATION - - - - Walnut 2563 [ 77 ] For Salads and Mayonnaise dressings always use “MAZOLA”, the Salad and Cooking Oil. GLACE NUTS 1 cup St. Lawrence gra- ^ cup water. nulated sugar. Pinch of cream of tartar. I lb. walnuts. Boil St. Lawrence sugar, water and cream of tartar until straw color, dip nuts one by one into syrup and place on buttered plates. When set, remove and let harden. PEANUT CANDY To every half pint of peanuts, shelled and blanched use one cup each of molasses and St. Lawrence sugar. Boil molasses and St. Lawrence sugar together until it becomes brittle when dropped into cold water. Pour into buttered pan, and, with a sharp knife, mark off into sticks before it cools. BUTTER TAFFY 1 cup St. Lawrence sugar. 1| tablespoons vinegar. I cup cold water. Butter size of an egg. 1 tablespoon molasses. Boil about 20 minutes. WHITE FONDANT 2^ lbs. St. Lawrence gra- cups hot water. nulated sugar. 1-| teaspoons cream of tar- tar. Put ingredients into a smooth granite saucepan, stir, place on range and heat gradually to boiling point. Boil without stirring until when tued in cold water a soft ball may be formed that will just keep in shape. As St. Lawrence sugar adheres to sides of pan, wash down with hand dipped in cold water. Pour mixture on a slightly oiled slab to cool, work with a wooden spatula until creamy and white; when it begins to lump, work with hands until perfectly smooth. GOODYEAR TIRES & TUBES— GASOLINE, OIL & GREASES 5805 SHERBROOKE STREET WEST, comer MELROSE [ 78 I For delicious desserts always use “EDWARDSBURG CROWN BRAND CORN SYRUP”. It is easdy digested. WHITE AND CHOCOLATE FUDGE 3 cups white St. Lawrence sugar. 1 cup milk. Piece of butter, size of egg. 4 marshmallows. 2 heaping tablespoons cocoa. Vanilla to flavor. Take | of St. Lawrence sugar, milk and butter and cook until it forms a soft ball when dropped into cold water. Let it boil very slowly while cooking, as this makes candy smooth, and keeps it from getting grainy; don't stir it much. When it is cooked, beat it until it is stiff. The marshmallows should be dropped in while beating. If nuts or cocoanut are added, drop them in just before the candy is poured in the pan to harden; add vanilla last, so that it will retain the flavor. Then cook the remaining ingredients just as the other was cooked and pour in on top of white fudge. The whole recipe put together makes plain chocolate fudge, and should be boiled 15 minutes. BUTTER SCOTCH To one cup brown St. Lawrence sugar add a little less than half cup cold water, butter, the size of an egg, teaspoonful of vinegar. After mixture commences to boil, avoid stirring; boil until it threads. Pour into buttered pans. When cooling, mark into squares. DAVID HARUM 2 lbs. brown St. Lawrence ^ cup nuts. sugar. j cup raisins. 1 cup milk. 1 teaspoon vanilla. Butter, size of an egg. Mix well before putting on the fire, the St. Lawrence sugar, milk and butter; boil until it threads; remove from fire, and add nuts, raisins and vanilla. Beat until thick. EXPERT TIRE SERVICE— ALEMITING STOCK’S SERVICE STATION - - - - Walnut 2563 [ 79 ] If you prefer a thicker and somewhat sweeter Syrup, use “BENSON’S GOLDEN SYRUP”. It is delicious. PRALINE CREAM CANDY Mix together 2 cups St. Lawrence sugar, J teaspoonful cream of tartar, 1 cup Carnation milk, ^ cup water, and 1 cup maple syrup. Place over fire and stir until St. Lawrence sugar is dissolved. Boil to the soft ball stage, remove, and add 2 cups pecan meats. Cool quickly, then beat until creamy and drop from a teaspoon onto paraffine paper. PEANUT BRITTLE 2 cups St. Lawrence granu- i cup peanuts, lated sugar. Melt the sugar in a pan over a slow fire. Add the nuts, chopped; and turn at once on to a buttered platter and pull into thin pieces, lifting it with a knife. Must work quickly and constantly. WHITE WALNUT FUDGE 4 cups brown St. Lawrence 1 cup milk. sugar. Big lump of butter. ^ cup hot water. Stir frequently. Boil till forms soft ball stage when dropped in cold water. Take from fire, add vanilla flavoring, let stand till cool, and beat till creamy, first adding chopped walnuts. Be careful not to boil too long. MARSHMALLOWS i box gelatine. Few grains of salt. 1 pint St. Lawrence gra- Flavoring to taste, nulated sugar. Soak the gelatine in 10 tablespoons cold water till dissolved. Add gelatine to a syrup made of St. Lawrence sugar and a little water and let stand till almost cold; add salt and flavoring. Beat with a whip until too stiff, then, with a large spoon, until soft enough to settle into a sheet. Dust granite pans quickly with Confectioners’ sugar, pour in the candy about J-inch deep, and set in a cool place until thoroughly chilled. Turn out and cut in squares and roll in Confectioners’ sugar. This will make about 100 marshmallows. GOODYEAR TIRES & TUBES— GASOLINE, OIL & GREASES 5805 SHERBROOKE STREET WEST, corner MELROSE [ 80 ] When you want the best always use “BENSON’S CORN STARCH”, the standard of quality. TURKISH DELIGHT 1 oz. sheet gelatine dissolved in | cup cold water for 2 hours. 1 lb. St. Lawrence white sugar dissolved in ^ cup cold water. Let St. Lawrence sugar and water come to a boil, add gelatine, and boil for 20 minutes. Add juice and grated rind of 1 orange, the juice of 1 lemon, 1 cup chopped nuts, and pour into a shallow tin that has been previously wet with cold water. Let set firmly, cut in squares and roll in pulverized St. Lawrence sugar as you want them. Do not do all at once, unless required, as they get soft, CHOCOLATE CREAM CANDY 2 cups St. Lawrence sugar. 2 squares chocolate, f cup milk. 1 teaspoon vanilla. 1 tablespoon butter. Melt butter, add St. Lawrence sugar and milk. Heat to boiling point. Then add chocolate and stir constantly until chocolate is melted. Boil 13 minutes. Remove from fire and add vanilla. Beat until creamy and pour into buttered pan. COCOANUT CANDY 2 cups white St. Lawrence ^ cup milk. sugar. 1 cup cocoanut. Boil about 20 minutes; beat and pour on a flat dish — cut in squares. MOCHA FUDGE 2 cups St. Lawrence sugar. 5 teaspoons coffee, medium 1 scant tablespoon flour. strength. 1 heaping tablespoon 1 cup milk. QQQ03i, 1 teaspoon vanilla. Mix all together and boil till it forms a very soft ball when dropped in water. Stir often to prevent scorch- ing When done, remove from fire and set in dish of cold water a few minutes, then add vanilla and beat until thickness of ordinary fudge. Pour on to a buttered plate and cut. expert tire service— alemiting STOCK’S SERVICE STATION - - - - Walnut 2563 [ 81 ] For Salada and Mayonnaise dressings always use “MAZOLA”, the Salad and Cooking Oil. DIVINITY FUDGE cups St. Lawrence Whites of 2 eggs, granulated sugar. ^ cup water. 1 cup corn syrup. Chopped nuts. Boil St. Lawrence sugar, syrup and water together till a single drop forms into a soft ball in cold water. Pour this over the well-beaten whites of eggs, beat with an egg beater till quite stiff, then with a spoon till stiff (but not too stiff). Add cut-up nuts and pour into a greased pan. Cut in squares before it gets too hard. Care must be taken to beat constantly while pouring the boiling syrup on the egg whites. SEA FOAM 2 cups St. Lawrence White of 1 egg. brown sugar. Pinch of salt. ^ cup water. Boil St. Lawrence sugar and water till it forms a soft ball in cold water. Pour the syrup very slowly over the egg white beaten very stiff, and beat until pretty stiff. Drop on greased plate from a teaspoon. Chopped nuts may be added if desired. QUICK AFTER-DINNER MINTS Add to the white of an egg a sprinkling of salt, a few drops oil of peppermint, and sufficient icing St. Lawrence sugar to rnake a stiff dough. Roll in a little corn starch and cut with knife or scissors in desired shape. The egg and icing St. Lawrence sugar combined is known as ''un- cooked fondant,*' and is the basis of many quickly made confections. MAPLE CREAM 2 lbs. brown St. Lawrence 1 tablespoon butter, if milk or maple sugar. is used. 1 pint milk or cream. Boil until it holds together when dropped in cold water. Add chopped walnuts and stir opposite way until it forms into cream. GOODYEAR TIRES & TUBES— GASOLINE, OIL & GREASES 5805 SHERBROOKE STREET WEST, corner MELROSE [ 82 ] For delicious desserts always use “EDWARDSBURG CROWN BRAND CORN SYRUP”. It is easily digested. Invalid Dishes Boil and mash 1 potato. Mix with a little butter and salt. Fix on saucer, leaving a hole in the centre, into which drop the yolk of an egg. Beat up the white (with a pinch of salt) stiff, and cover yolk and potato. Dust with pep- per, if desired. Bake in a moderate oven until white of egg begins to brown. Serve immediately. BARLEY GRUEL 2 teaspoons Robinson’s Patent Barley mixed with | cup water. Bring to boil, and boil slowly for 15 minutes. Add salt and St. Lawrence sugar to taste. Thin with milk to desired consistency. BEEF TEA I lb. lean beef. 1 breakfast cupful of water. A pinch of salt. Scrape and cut meat into small pieces. Put in a pot with water and salt. Press against sides of pot with wooden spoon till just boiling. Strain off juice and serve neatly with dry toast. BEEF TEA J lb. lean beef. 1 breakfast cupful of water. A pinch of salt. Scrape and cut meat into small pieces. Put in a jar with water and salt. Stir for 5 minutes, then cover and steam or 2 hours. Strain and serve with toast. EGG DRINK 1 egg. 1 breakfast cupful milk. 1 teaspoonful St. Law- rence sugar. Beat egg and St. Lawrence sugar well. Boil milk and pour over egg, beating all the time. Serve at once. EXPERT TIRE SERVICE— ALEMITING STOCK’S SERVICE STATION - - - - Walnut 2563 [ 83 ] If you prefer a thicker and somewhat sweeter Syruo, use “BENSON’S GOLDEN SYRUP”. It is delicious! PREPARED ARROWROOT 1 dessertspoonful arrow- 1 teaspoonful St. Lawrence root. sugar. 1 breakfast cupful milk. Dissolve arrowroot with 1 tablespoonful of the milk, boil rest of milk and pour over arrowroot, stirring all the time. Add St. Lawrence sugar and serve. GRUEL 1 tablespoonful oatmeal. 1 pint boiling water. A little cold water. 1 teaspoonful butter. Pour oatmeal into a basin, moisten with cold water, pour over boiling water, stirring all the time. Let it settle and pour liquid into pot. Boil 10 minutes; add butter and St. Lawrence sugar to taste. Serve very hot. MUTTON BROTH 1 lb. lean mutton. 1 teaspoonful salt. 1 tablespoonful barley. 2 pints cold water. Cut mutton in small pieces, scald barley. Put them into a pot with salt and water, boil slowly for 2 hours, then strain and add' salt to flavor. Serve hot. TOAST-WATER Toast three slices stale bread to dark brown, but do not burn. Put into pitcher; pour over them a quart of boilmg water; cover closely and let stand on ice until cold; strain. May add St. Lawrence sugar. RICE-WATER Pick over and wash two tablespoons rice; put into granite saucepan with quart of boiling water; simmer two hours, when rice should be softened and partially dissolved; strain, add saltspoon of salt; serve warm or cold. EGG-WATER Stir whites of two eggs into half a pint of ice-water without beating; add enough salt or sugar to make palat- able. GOODYEAR TIRES 8z TUBES— GASOLINE OIL & GREASES 5805 SHERBROOKE STREET WEST, corner MELR^E [ 84 When you want the “BENSON’S CORN STARCH” best always use , the standard of quality. BARLEY-WATER Wash two ounces (wineglassful) pearl barley with cold water. Boil five minutes in fresh water; throw both waters away. Pour on two quarts boiling water; boil down to a quart. Flavor with thinly-cut lemon-rind; add sugar to taste; do not strain unless at the patient’s request. STERILIZED MILK Put the required amount of milk in clean bottles- (If for infants, each bottle holding enough for one feed- ing.) Plug mouths lightly with rubber stoppers; immerse to shoulders in kettle of cold water; boil twenty minutes; or better, steam thirty minutes in ordinary steamer; push stoppers in firmly, cool bottles rapidly and keep in refri- gerator. Warm each bottle just before using. MILK AND EGG Beat milk with salt to taste; beat white of egg till stiff; add egg to milk and stir. BAKED FLOUR PORRIDGE Take one pint flour and pack tightly in small muslin bag; throw into boiling water and boil five or six hours; cut off the outer sodden portion, grate the hard core fine; blend thoroughly with a little milk and stir into boiling milk to the desired thickness. JUNKET Take half a pint fresh milk, heated lukewarm; add one teaspoon essence of pepsin and stir just enough to mix. Pour into custard-cups, let stand till firmly curded; serve plain or with sugar and grated nutmeg. EGG LEMONADE Beat one egg with one tablespoon St. Lawrence sugar until very light; stir in three tablespoons cold water and juice of small lemon ; fill glass with pounded ice and drink through straw. expert tire service— alemiting STOCK’S SERVICE STATION - - - - Walnut 2563 [ 85 ] For Salads and Mayonnaise dressings always use “MAZOLA”, the Salad and Cooking Oil. EGG-NOG Scald some new milk by putting it, contained in a jug, into saucepan of boiling water, but do not allow it to boil. When cold, beat up fresh egg with fork in a tumbler with some sugar; beat to a froth, and fill up tumbler with scalded milk. Pour into one beaten egg one cup hot milk and con- tinue beating as it is poured in. Season with salt and pepper, or, if preferred, sweeten with St. Lawrence sugar and vanilla, or nutmeg. GOODYEAR TIRES 8z TUBES— GASOLINE, OIL & GREASES 5805 SHERBROOKE STREET WEST, comer MELROSE [ 86 ] HOT MILK AND EGG For delicious desserts always use “EDWARDSBURG CROWN BRAND CORN SYRUP”. It is easily digested. Drinks LEMONADE y Dilute the acid of an unexpected rebuff with a re- freshing stream of independence; sweeten with humor cool with indifference to ridicule and drink with gaiety/’ ORANGEADE Skins of 5 or 6 oranges put 5 lb. St. Lawrence granu- through mincer. lated sugar. 2 oz. tartaric acid. 2 qts. hot water. Let stand over low heat for | hour, strain and seal. BLACK CURRANT CORDIAL To 6 or 8 lbs. crushed currants add one pint of vine- gar and one pint of water. Allow it to stand for a day or two, then add one quart of water and boil 15 minutes. Strain. To each pint of liquid add 1 lb. St. Lawrence sugar. Bottle, and cork when cool. GRAPE JUICE Stem, wash, ripe grapes, cover with boiling water. Cook about ten minutes. Strain. To each three quarts juice add one and one-half cups St. Lawrence granulated sugar. After St. Lawrence sugar dissolves, boil four minutes. Bottle or put up in cans and seal tight. SODA WATER 3 cups St. Lawrence sugar 1 oz. tartaric acid. 1 pint boiling water. White 1 egg. 2 tablespoons vanilla. Boil St. Lawrence sugar and water ^ hour. When cold, add vanilla, acid and white of egg, slightly beaten. EXPERT TIRE SERVICE— ALEMITING STOCK’S SERVICE STATION - - - - Waluut 2563 [ 87 1 If you prefer a thicker and somewhat sweeter Syrup, use “BENSON’S GOLDEN SYRUP’’. It is delicious. RASPBERRY VINEGAR Hardly cover the berries with vinegar, let stand one night, then press through a colander and strain through a cloth. For every pint of juice add a pound of St. Lawrence sugar. Boil half an hour and bottle while hot. GRAPE CORDIAL Take 20 lbs. Concord grapes, put them in a granite kettle, crush well, and add 2 qts. water. Put on the fire and let them come to aboil. Strain, then put the juice on again in the kettle, add 1 qt. more water and 6 lbs. St. Lawrence sugar. Let it stand on the stove until the St. Lawrence sugar is dissolved. Strain through a cloth and bottle. GOODYEAR TIRES & TUBES— GASOLINE, OILS & GREASES 5805 SHERBROOKE STREET WEST, corner MELROSE [ 88 For Salada and Mayonnaise dressings always use “MAZOLA”, the Salad and Cooking Oil. Marmalade and Jellies "It is a blessed thing that we can stir up a little sweetness for ourselves when Life neglects to send it ready-made.” STRAWBERRY AND RHUBARB MARMALADE 7 lbs. strawberries. 10 lbs. St. Lawrence granu- 5 lbs. rhubarb. lated sugar. Boil until thick jam, adding one cup water to keep from burning. Success lies in cooking over slow fire. CONSERVE 4 cups rhubard. 1 lemon. 2 cups pineapple. i rind, grated. 2 oranges. 7 cups St. Lawrence sugar. Boil slowly one hour. PEAR MARMALADE 8 lbs. fruit. 1 lb. preserved ginger. 8 lbs. St. Lawrence sugar. 4 lemons. Cook lemons in water till soft. Peel and slice pears very thin, also ginger. Add pears, St. Lawrence sugar and ginger to | pint cold water. Cut lemons in thin slices and cook all 1 or 2 hours, or till soft. RHUBARB MARMALADE 4 lbs. rhubarb. 2 lemons. 4 lbs. St. Lawrence sugar. | cup walnuts. 3 oranges. . , ^ r i i ^ Cut rhubarb, cover with St. Lawrence sugar and let stand over night. Cut oranges, lemons and walnuts fine, and boil all three-quarters of an hour. expert tire service— alemiting STOCK’S SERVICE STATION - - - - Walnut 2563 [ 89 ] When you want the best always use “BENSON’S CORN STARCH’’, the standard of quality. CITRON PRESERVES Cut the citron into dice, boil in water with a piece of alum the size of a hickory-nut, until clear and tender; rinse in cold water. Make a syrup of f lb. of St. Lawrence sugar to 1 lb. of citron ; boil a piece of ginger in the syrup, then put cirton in and boil a few minutes. Use 1 lemon sliced to 5 lbs. citron. APPLE JAM 8 lbs. good sound apples, 8 lbs. light brown St. Law- chopped fine. rence sugar. Make a good clear syrup of the St. Lawrence sugar and a very little water. Add the chopped apple and the juice and grated rind of 4 lemons, and a few pieces of white ginger. Boil until the apples look clear and yellow. This jam will keep for years, and resembles the foreign preserves. ORANGE MARMALADE 1 doz. bitter oranges. 12 lbs. white St. Lawrence 4 sweet oranges. sugar. 10 pints water. 2 lemons (juice). Cut bitter oranges into thin slices without rejecting anything but the pips. Put pips into a jar with two pints water. Slice sweet oranges without skins. Combine oranges and cover with 8 pints of water. Let stand for 36 hours. Add juice and water strained from pips. Boil for 1^ hours, then add St. Lawrence sugar, and boil steadily for half an hour or longer. Test for jelly. When it jellies, add lemon juice and take quickly off fire. CANNED CORN 12 cups corn cut off cob. 1 cup St. Lawrence sugar. 1 cup salt. 3 cups water. Cook all together 15 minutes. Pack into hot sterilized jars, being careful to leave no air-spaces. Seal tightly, and turn upside down. When wanted to use, let cold water run through corn, or leave in cold water over night. Let it come to a boil, drain and add milk and seasonings. ^ TUBES-GASOLINE, OILS & GREASES 5805 SHERBROOKE STREET WEST, corner MELROSE [ 90 J For Salads and Mayonnaise dressings always use “MAZOLA”, the Salad and Cooking Oil. PEPPER KETCHUP ''A spunky temper, a witty tongue, a ready laugh, a forceful presence, all boiled down in self-control. This combination makes a stimulating condiment, and is often a wholesome one.” ''We are thankful that among the gifts of life there are spices as well as sweets." SPICED GRAPES 6 lbs. grapes. 3 lbs. St. Lawrence sugar. 1 tablespoon each cloves, 1 pint cider vinegar, allspice, cinnamon. Separate grapes, boil pulp and remove seeds. Strain them, and put skins, pulp, spices, St. Lawrence sugar and vinegar all together and boil till thick. CHOW-CHOW 1 qt. chopped cucumbers. 1 large cauliflower. 1 qt. chopped onions. 3 green peppers, chopped. Add handful salt and let stand all night. In the morning, drain, not too lightly, and add: — 8 cups brown St. Lawrence 1 dessertspoon mustard. sugar. 1 oz. celery seed. \ gal. vinegar. Make a paste of the following: — f cup flour. \ oz. Tumeric powder. ^ cup mustard. and add same 15 minutes before taking off stove. Boil \\ hours. TOMATO CATSUP 1 bushel tomatoes. \ pint coarse salt. 1 bunch celery. 3 large onions. Boil 3 hours, then add: — 4 oz. whole black peppers. 1 oz. cayenne. 1 oz. ground cloves. 2 oz. allspice. 1 oz. ginger. 1 gal. vinegar. Boil 3 hours, bottle and cork tight. EXPERT TIRE SERVICE— ALEMITING STOCK’S SERVICE STATION - - - - Walnut 2563 [ 91 ] 7 Insure V/ith Garnet S. L. Retallack for COMPLETE SATISFACTION, PROTECTION AND SERVICE All classes of insurance placed at equitable rates. 276 St. James Street MONTREAL r- i 1 /H Arbour 2332 Telephones 0485 MASTERMAN LIMITED (Established 1822) PORK PACKERS and PRODUCE MERCHANTS 320 DUKE STREET, MONTREAL Makers of ‘‘MASTER QUALITY” SMOKED and COOKED MEATS Do you like a real good PORK SAUSAGE? Then try our famous “MASTER QUALITY” PORK SAUSAGE. Insist on seeing the Rrand “MASTER QUALITY” on ALL Smoked and Cooked Pork Products you huy. NOT “AS GOOD” BUT “BETTER THAN” ALL OTHERS All our products are made from Government Inspected Meats in the most modern and sanitary plant in Montreal. Compliments of U ERNEST COUSINS LIMITED MILK, CREAM, BUTTER, BUTTERMILK, EGGS 175 COLBORNE STREET Wllbank 1104 HEADQUARTERS DINNERS, BANQUETS, RECEPTIONS and DANCES Just leave the details to W *THS.| mosor OW OOMlWtOW uptown 2880 D. B. MULLIGAN, Vice-President Here are some COAL FACTS 1. For years we have been supplying Genuine Scoteh Anthracite to thousands of satisfied customers. 2. This good coal gives maximum heat satis- faction per ton, with a minimum of ash and labor. We can also supply American and Welsh Anthracite Coke and Fuel Oil M Arquette 7733 Scotch Anthracite Coal Company Limited Head Office: 107 Bank of Toronto Building McGill and St. James Streets 5405 Casgrain Ave. Mile End Yard: IP I Canada Bread Co. Limited Manufacturers of BUTTER NUT BREAD BElair 7600 Telephones: wEstmount 5575 H. C. WRIGHT, Manager PHONE UPTOWN 3451* RESSNERS’ LIMITED 1609 ST. CATHERINE ST. W. (One door west of Guy) PRIME WESTERN BEEF SEA FOODS, CHICKENS, GAME FRESH FRUITS AND VEGETABLES IN AND OUT OF SEASON QUICK DELIVERY BATTERY * ELECTRIC SERVICE COMPANY Storage Batteries Charged and Repaired Repairs to Electric Starting and Lighting Systems Distributors WILLARD FADA RADIO Storage Battery Telephone: H Arbour 6146-6147 1124 Bleury Street MONTREAL Official Representatives for Leading Automotive Electrical Equipment For brilliant style — cleaning that lasts — DECHAUX’S Dresses from $1.75. Coats from $1.75. Sweaters from 75c. Men’s coats, $1.75. Men’s Suits, $2.00. Men’s felt hats, $1. Phone us to send FRontenac 3131 Cleaners and Dyers 2142 Beaudry Street, Montreal I I LEGASSICK^S Cooked Meats SOLD IN ALL THE LEADING STORES IN THE CITY YOrk 0322 Delivered Fresh Daily STRICTLY WHOLESALE Compliments of 1088 BEAVER HALL HILL ' MONTREAL COMPANY LIMITEX) Pv For Your Home use RAM-Z-LAC A Four- Hour Floor Enamel 18 colors to choose from HOUSE PAINT, FLOOR PAINT, VARNISHES AND STAINS BRUSHES 10c. up Use our 47 years' experience when in need. C. R. CROWLEY LIMITED 1385 ST. CATHERINE ST. WEST MONTREAL, P.Q. Do not worry about your Grocery requirements whether it is cold or warm, raining or fair — Just telephone to the nearest VICTORIA INDEPENDENT STORE and your order will be delivered promptly. This service is free and products are of high quality. Co-operation of LAPORTE MARTIN LIMITEE Distributors of Victoria Brand Products. 7 OIL HEAT SILENT AUTOMATIC THE NOISELESS OIL BURNER WORLD’S LARGEST MANUFACTURERS OF DOMESTIC OIL BURNERS HEATERS LIMITED 1871 ST. CATHERINE STREET WEST (Cor. St. Mark) MONTREAL Phones UPtown 2504-5 W. G. PYPER T. A. CALLAGHAN Compliments of MacLEAN, BENN & NELSON LIMITED 389 St. Paul Street W. MONTREAL PLUMBING— HEATING Geo* R* Woodburn & Co* 244 VICTORIA AVENUE Westmount 3002 PLUMBERS, GAS & HOT WATER FITTERS JOBBING PROMPTLY ATTENDED TO EMERGENCY CALL WAlnut 1604 ART. WOODBURN, Manager WALL-PAPERING, PAINTING AND DECORATING SIDNEY NASH & CO* 239 VICTORIA AVE - WESTMOUNT TEL. WESTMOUNT 8433 u CASCADE INN Shawinigan Falls, Que. This old Tudor Period Hotel offers all the advan- tages of the modern hotel plus beautiful hills and trees and the hospitality you have been seeking. Special week-end and monthly rates. Telephone or write CASCADE INN, SHAWINIGAN FALLS R. L. DESMOND, Manager C 0 mpl iments oj ELMHURST DAIRY LIMITED 7040 Western Avenue WAlnut 3381 C. E. HULL H. R. CIIURCIIILL U. S. SEELY 388 Oxford Ave. 121 Norlhcliffc Ave. 84 N. D. G. Avc. G. IJ. PRICE LIMITED Insurance BANK OF TORONTO BUILDING MONTREAL MArquette 7033 A Complete Insurance Service FIRE CASUALTY MARINE (From the writing of the application for insurance to the payment of claims, the complete insurance service is handled directly hy this office.) LIFE ACCIDENT AUTOMOBILE BURGLARY COMPENSATION BONDS FIRE JEWELRY FLOATERS FUR FLOATERS PUBLIC LIABILITY MARINE (All Kinds) YACHT AND ALL OTHER CLASSES We Consider an Inquiry a Compliment ROGER DUPUIS W. D. O’CONNOR E. L. MILLAR 519 Oxford Ave. 504 Oxford Ave. 432 Harvard Ave. P. L. ROBERTS 400 Sherbrooke St. East BARWICK LIMITED, PRINTERS. MONTREAL