Beaver Mills Cook Book, 1920

Owned in 1922 by a resident of Nova Scotia, Canada. Published by the T.H.Taylor co., limited



Published by the T.H.Taylor co., limited
Chatham, Ontario, Canada.

There is no date given for the book, however one of the previous owners recieved it on January 18th, 1922, in Nova Scotia, Canada.
T.H.Taylor Co. itself, had moved to Chatham, ONT., in the 1860’s with their woolen mill.
By 1940, T.H. Taylor Co. was part of Dover Industries.

(Many of the typos and grammatical errors have been preserved 














Little red ants…
Smoke-stained lamp chimneys
Kerosene will make…
Clear boiling water…
To clean marble…
Spirits of camphor…
Vinegar and salt…
A damp woolen cloth…
Diluted Listerine…
If soot falls…
Wash white silk…
Coffee grounds kept…
Soak new broom…
Rub grass stains…
Put the sugar used…
Boil a faded dress…
A piece of putty…
Never leave soap…
cleaning a clock…

Beaver Mills Cook Book

Where ‘Beaver’ Flour is made

The Mammoth New Mill of the T.H. Taylor Company,
Chatham–Modern in Every Respect, With no
Superior in North america.

“The dusty miller has had his day,
And now the dustless miller has come to stay.”

To spend two hours among the whirring machinery of a big flour mill and come out without a speck of dust on your clothes is an experience to be remembered. A visit to one of the old-fashioned mills would mean to have been covered from head to foot; but so absolutely dustless and clean is the mammoth mill of the T. H. Taylor Co. Chatham, where “Beaver” flour is made, that the miller can no longer be distinguished by his appearance or the clothes he wears while at work.

Everyone has heard of “Beaver” flour, and many know it by its superior products, after it has passed through the hands of the housewife, but not many have had an opportunity of visiting the place where it is made or watching the process of its manufacture from the time the proper proportion of spring and fall wheat have been blended, through the use of delicate scales and proper mixing apparatus, until the finished produce is packed in the spotlessly clean packing-room. The amount of machinery and the outlay and expense necessary to perfect a plant of this magnitude and equipment are truly astounding. A mill that has all the modern dust-proof appliances, as well as a complete equipment of all the lastest inventions for converting grain into flour and feedstuffs, is a sight well worth remembering.

The mill, which was very recently built, and represents a heavy investment of capital, has been built with a view to permanency, convience and economy, and expense has not been spared to assure any of these qualities. The contract for the building was executed according to plans supplied by one of the largest mill-building companies in America. It was under the supervision of Mr. Gonne, and the massive and well-built structure is a credit to the builders. the milling machinery was selected from the most modern designs and from different firms, and the expert millwright who installed it asserts there is o better mill to be found anywhere.

The mill proper is a spacious five-storey brick structure, with a cleaning department seperated from the rest of the mills by fireproof walls and doors — a new feature in modern mill-buildings — with an immense and solidly built elevator adjoining. They are well lighted and heated, and furnished with fire-fighting appliances and fire-escapes throughout. The danger of dust exviated by a system of dust-collectors, which prevent the accumulation of dust in any quantity whatever.

So solidly is the great building constructed, that not the last jarring or tremor is perceptible on any of the floors, when all the machinery is running. Under the building was driven a veritable forest of a thousand piles from thirty to thirty-five feet long for the security of the foundation, and after inspection of the massive structure, filled with machinery, one can understand the sagacity of firm in so doing.

All the exposed woodwork of the building was planed, and afterwards given two coats of white magnite cold-water paint, and absolute fire protection and which adds to the beauty and cleanliness of the building. The walls are plastered and painted with a frescoed border throughout, which adds materially to the handsome appearance of the interior. The spouting, trunking and elevators are made of clear pine, planed and sandpapered at the mill and then shellaced and varnished after installation. Such finish is not given to most modern dwellings.

The spouts are put together with round head screws, are lined throughout with polished tin, so as to make the flow of the gorund products smooth and regular. All the shafting is of rolled steel, and the bearings are enclosed in ring oilers. The machinery is oiled automatically, requiring little care in the respect.

A technical description of the machinery and manifold processes employed in convertion of wheat into flour would not interest the casual reader. Suffice it to say that the main floor of the mill proper contains the packers, boots or bottoms of the elevator stands, and the main driving shaft and rope drive from he cleaning-room and elevator, which leaves ample space for sorting and shipping purposes. This storey is eighteen feet in height, with walls twenty-three inches thick. Off this floor one enters the cleaning-room in which are placed the chopper or attrition mill for custom work, the bran and shorts packers, main driving shaft and pulleys of this department. Off this you enter the massive structure used as an elevator and mixing warehouse fully equipped with scales, conveyors and spouts requisite for the operation of the same. To the south of the mill–first floor– is a large and spacious shipping-room, with tracks alongside. Off the end of this room is a well-equipped toilet-room and room filled with lockers for the use of employes.

Passing upstairs to the second floor are encountered the roller mills or grinders, fourteen of them, with a Columbia feed-break govenor, a machine designed to feed the mill with the desired number of bushels per hour; also the steaming or tempering machine for heating the wheat to kill the germs and bring the wheat to the proper temperature for best milling results. The cleaning-room, off this floor, contains scouring-machines, chop rolls, dust-collectors and a 1,400-bushel scale, capable of weighing the largest carload in one draft.

On the third floor are placed the purifiers, all new, and of the latest patent, each equipped with a perfection dust-collector, suspended from the ceiling, thus affording more space below. Here is displayed the millwright’s expert handicraft–for the trunking, spouting and conveyors are really put together artistically, and exhibit the highest degree of workmanship. We also find here the metal flour bins–an inovation from the old-style wooden, bug-breeding kind–bran dusters, Little Wonder reels, a Jumbo Dust-collector, which collects the dust from a large blower situated above the line of rolls for conveying away heated and finely powdered flour dust made from the grinders. The blower also acts as a cooling device, which every experienced miller knows is quite essential. The floor of the cleaning-room off this department contains more scourers, seperators, dust-collectors, bran and shorts bins, etc.

On the fourth floor are placed No.1 square shifters, with a nickel-plated exposed parts, and are made by a firm in Indianapolis, Ind. these are the machines which have superseded the old time Hexagon reels, which in their turn were followed by the round reels for bolting or sifting the flour. In construction the quare sifter is radically different from any other sieve bolter, and while possessing every practicle and desireable feature heretofore used, it involves a number of new features of value and importance. It has greater capacity and occupies less floor space than any other sieve machine on the market. The mechanical construction of these machines is of a high order. Each part is well proportioned, neat in design and strong. All the bearings run immersed in oil, which are fed by sight-feed oilers, and the overflow is caught in an overflow cup.

The cut-offs as embodied in the machine give the miller full control of the machine, an advantage not possessed in any other sieve machine. With these devices, any portion of the sieve surface can be instantly cut off while the machine is in motion. The cut-off enables the miller to easily and quickly bring the four up to grade. This obviates entirely the necessity of returning any portion of the flour back through the machine to bring it up to grade –a retro-grade practice that some millers have been compelled to adopt owing to the lack of these facilities. These machines run steadily and quietly, with practically no vibration, and make seperations that are dry and as near the ideal seperation as has ever been seen by the most exacting miller.

The fift and last storey contains the heads of the elevator stands, and impresses one with the unique design and planning of the machinery, for here one finds the elevator stands for the whole of the mill are on one main shaft, simplifying construction and economizing space and power. In the room off this are seperators, cooling-screens, dust-collectors, etc. It is remarkable how few people have any idea of the quantity and variety of machinery a first-class milling plant requires for the manipulation of the grain to secure the best results. The four can be reduced to any stage of fineness, and when it reaches the final stage not a speck of dark dust can be found in the snowy mass with the most powerful microscope.

The fact that all the cleaning and scouring of the raw grain is done in a department cut off from the mill proper, must recommend itself to the cleanly housewife, whose desire is to used nothing but the best and cleanest flour obtainable. There is not other mill in canada that contains this feature in its construction, so that the product of this mill stands far ahead of competitors in this respect.

The finely finished wookwork, the brightly painted ironwork of the various machines, the tinted and frescoed walls, and bright, airy ceilings altogether present a really effective and cleanly appearance, and reflect great credit on the proprietors of this up-to-date plant.

In the boiler-room no expense has been spared, and great care has been taken in installing one of the most improved and up-to-date power plants to be found in Canada. Two new 72-inch x 16-foot lapwelded extra heavy boilers have been installed, capeable of carrying a working pressure of 125 pounds of steam to the square inch. Coupled to these are the under-feed stokers, with engine and blower, which enables the firm to burn the cheapest kind of slack with the best results. These are guaranteed to save fifteen per cent. of the cost of fuel, while entirely eliminating the smoke nuisance. they feed the boilers automatically by an automatic device as the steam in the boilers indicate.

The engine-room would delight those who take an interest in machinery, for here is installed a tandom compound Goldie and McCulloch Corliss 450 H. P., producing the power, which is conveyed by an extra heavy double leather 30-inch belt from the eleven-foot fly-wheel to the main driving shaft. Northey condenser of ample capacity and pump connected assit materially the compund engine in the performance of its duty. An ideal high-speed engine is also installed to drive the electric-light dynamo in case the mill is stopped.

Both the boiler and the engine-room are of large dimensions, and with high vaulted ceilings and skylights make the rooms cool and pleasant to work in.

Ample room through the plant still remins unoccupies, for it is designed to permit of doubling the present capacity of the mill, and it is the intention of the company to install additional machinery for the spring-wheat plant as soon as the condition of the trade will require it.

The firm is one of the oldest in the milling business in canada, the founder, Mr. T. H. Taylor, having established the buisness in 1845. The present company was incorporated in 1892, the year following the death of Mr. Taylor.

The offices and managers of the company are:–“Mr. W. H. Taylor, who looks after the financial and sales department; Mr. W. J. Taylor, the mechanical and general supervision of the flour mills, and to him is due the credit for the arduous and worrying task of erecting and installing a plant of this magnitude.


POPOVERS.–Two eggs, 1/2 pint milk, pint Beaver flour, salt spoon of salt. Put the flour and salt in one bowl. beat the eggs well, add the milk; then add this to the flour, beating all the time. strain the batter through a sieve. Bake in a moderate oven 40 minutes in gem pans.–Mrs. Haines.

SWEET BISCUIT.–One half cup shortening, one small cup brown sugar, one teaspoon soda dissolved in two cups sour cream, nutmeg, one quarter teaspoon cinnamon, teaspoon salt; add enough Beaver flour to make a soft dough.–Mrs. Taylor.

PARKER HOUSE ROLLS.–Two quarts Beaver flour, two teaspoonfuls of salt, one pint of milk, one-third compressed yeast cake, one-half cup sugar. work the butter and salt in the flour, scald the milk and cool, add sugar. dissolve the yeast cake in one cupful of warm water. Let this get very light, then form in rolls and let rise about two hours and bake.–Mrs. W. H. Taylor.

DROP BISCUIT.–Three quarts Beaver flour, one teaspoon salt, three teaspoons baking powder, sifted together. rub in two large tablespoons of butter and mix with one pint of milk. beat vigorously for one minute. drop by tablespoons in hot gem pans, and bake in a quick oven.

SHORT CAKE.–One pint Beaver flour, one half teaspoon salt, two teaspoons baking powder sifted together a couple of times, one quarter cup of butter (generous) rubbed in; add one egg and a small cup of milk; spread on a biscuit tin and bake in a quick oven. split and butter well. Put strawberries between and on top.

YORKSHIRE TEA CAKES.–Make a sponge with three pints of Beaver flour, two teaspoons of salt, one pint of warm milk, half a cup of butter, one half of a compressed yeast cake, dissolved in a little warm water, a cup of raisins. Rub the butter in the flour, add all the other ingredients and stir well. Let this rise, then put in pans about an inch thick, let rise again and bake. It is nice toasted when cold.–Mrs. A. E. Cable

BROWN NUT BREAD.–Two eggs, 1 cup sugar, 4 tablespoons melted butter, 1 cup sour milk, two-thirds cup molasses, 1 1/2 cups Beaver flour, 1/1/2 cups Graham flour, 1/2 teaspoon salt, 1 teaspoon baking soda, 1 cup seeded raisins, 1 cup chopped nut-meats. Beat eggs and sugar well together, add molasses, soda mixed with milk, salt, flour, nuts and raisins. Bake slowly for one hour and a quarter.–Mrs. Karl Pratt.

DATE BREAD.–One cup brown sugar, 2 tablespoons butter creamed together, 1 cup sour milk, 1 teaspoon soda dissolved in milk, 1 small teaspoon salt, 1 lb. dates cut in pieces, 1 egg, 2 cups Graham flour, 1 cup Beaver flour. Bake in one tin or two or three small tins.

CORN CAKE.–Two eggs and 1/2 cup sugar beaten together, 1 cup milk, 1 cup corn meal, 1 cup Beaver flour, 1 teaspoon baking powder, 1/2 cup melted butter added last. Bake 15 or 20 minutes.

SOUR MILK PANCAKES.–One pint sour milk, one teaspoon soda, one cup bread crumbs, salt, dessert spoon melted butter, a little sugar, two eggs, enough Beaver flour to make a thin batter. Fry in butter.–Mrs.Park.

SCONES.–One quart Beaver flour, one egg, one small cup sugar, one teaspoon cream of tartar, one-quarter pound shortening, salt. Add enough milk to make a soft dough. Add sultana raisins or currants.–Mrs. W. J. Taylor.

BREAD-SALT RISING.–Five teaspoons corn meal, six tablespoons hot water; let this rise over night. Then take 1 cup of warm water, 1 cup of Beaver flour, stir in sponge of corn meal. Let rise again, then take one pint of milk and one pint of warm water, scald together and let cool, a teaspoon salt and 2 of granulated sugar, enough Beaver flour to make a good dough. Let rise and then mix into loaves and rise again before baking.–Mrs. J. H. Bogart.

A well made flour packed in a cheap looking sack is like a grocer with a splendid stock in his store and his show windows empty.

FRITTER BATTER.–For Swedish Timbales and wherever an article is to receive a very thin coating. One egg, 1 cup milk, 1 cup Beaver flour, 1 teaspoon salt. Put all together in a deep, narrow bowl and beat with Dover egg-beater until smooth, but not frothed. when used for a sweet dish add a teaspoon of sugar.

TEA BISCUITS.–Sift one quart of Beaver flour with three teaspoons baking powder and pinch salt, and add enough milk to make dough as soft as can be rolled; roll out about an inch thick, and spread with butter and sprinkle with granulated sugar; roll like a jelly-roll, and cut off in peices about an inch thick,–Mrs. Geo. A. Gray.

MUFFINS.–Two cups Beaver flour, two teaspoons of baking powder, two eggs, four tablespoons of sugar, three tablespoons of butter, and one cup of milk; bake in muffin tins.–Mrs. Phillimore.

BROWN BREAD.–Two cups of Graham flour, one cup of Beaver flour, one and one-half cups sour milk, one tablespoon brown sugar, one teaspoon salt, one eggs, one level teaspoonful soda; mix all together; take last half cup sour milk and mix soda with it.–Mrs. Phillimore.

POTATO CAKES.–Six tumblers Beaver flour, three and one-quarter teaspoons baking powder, two tumblers mashed potatoes, a little salt, butter or lard, same as for biscuits; mix with milk, roll out and cut; bake in a quick oven.–Mrs. M. Stone.

BREAD.–Three quarts Beaver flour, one quart milk, one teaspoonful salt, one teaspoon sugar, one tablespoon shortening, one cake Fleischman’s yeast. Scald the milk and let it stand till lukewarm. Make a hole in the centre of the Beaver flour and put in shortening, sugar and salt, then mix the batter with the milk and add yeast cake (which has been previously broken in half a cup of lukewarm water with a tablespoon of sugar added). Add all the flour required and put it on a board and knead. This is all the kneading that will be required. the next morning form in loaves. Let it rise again and bake.–Mrs. W. H. Taylor.


ASPARGUS SOUP.–One bunch asparagus, one pint water, one pint milk, 1/2 onion, one tablespoonful each butter and flour; salt and pepper to taste, cut heads from asparagus and cook 20 minutes in salted boiling water, cook the stalks and onion in one pint water for twenty minutes, rub through a sieve, blend butter and flour and add to one pint boiling milk, mix with the cooked asparagus and boil for five minutes, strain again and add the asparagus heads.–Mrs. A. Johnston.

BOUILLION.–Break and cut up siz pounds beef and bone and put into two quarts of water, allow it to simmer slowly for five hours. Strain through a sieve, let cool and remove all fatty matters, season with pepper and salt.–Mrs. M. McFarlane.

VEGETABLE SOUP.–Put two pounds beef in four quarts of water, boil one hour then add one good sized onion, one bunch celery, one carrot, 1/2 can tomatoes, two potatoes, one bunch parsley cut all fine. season with salt and pepper and boil two hours. Strain through a colander and boil one half hour. Serve with crackers.–Mrs. F. Sadley.

POTATO SOUP.–Boil and mash three large potatoes; in the meantime bring to a boil in a double boiler, one and one-half pints of milk, in which there has been grated one tablespoon of onions; add the potatoes and remove from the fire; just before serving make a roux of one tablespoon each of butter and Beaver flour, pour hot soup over it, stir until it thickens; strain and serve.–Mrs. M. E. Smith.

TOMATO SOUP.–One quart can tomatoes, one pint of ritch milk, one tablespoon butter, two tablespoons Beaver flour, salt and pepper, rub the flour and butter together, then add to the milk when cooked; strain through a sieve; return to the stove and heat.–Mrs. S. T. Martin.


BRAIZED TONGUE.–A fresh tongue is necessary. Put tongue in a kettle and cover with boiling water, cook slowly two hours, then take tongue from water and remove skin and roots, place in a deep pan and surround with one-third cup each carrots, onions, and celery, one sprig parsley, then pour over it in four cups sauce, cover closely and cook two hours longer; turn after the first hour.
Sauce.–Brown one-half cup butter and one-quarter cup Beaver flour, add gradually four cups water which the tongue has been cooked in; season with salt and pepper, ass Worcestershire sauce. One and one-half cups of tomatoes may be used in place of all water.–Mrs. F. W. Haines.

CREAMED DRIED BEEF.–One half pound dried beef, two tablespoons butter, one cup milk, one tablespoon Beaver flour, one egg. Parboil the beef if it is salty, then fry till brown, add the milk, then cream the flour with a little of the colk milk and stir it in, add the egg well beaten and serve on toast.–Mrs. A. E. Cable.

MEXICAN STEAK.–Get round steak, about 11/2 or 2 in. thick. Rub both sides with Beaver flour and brown. Put in water and add 1/2 can tomatoes, 1 cucumber sliced, 1 green pepper sliced and 1 large onion sliced. Cover pan and cook in a slow oven about four hours.

SAVORY SAUCE FOR FISH.–Two teaspoons chopped green peppers, 4 tablespoons Mayonnaise, 3 tablespoons chili sauce. Mix and use at once.

MEAT CROQUETTES.–Three cups chopped cold roast beaf, 1 teaspoon onion juice, 1 tablespoon ground parsley, salt and pepper, 1 tablespoon Beaver flour, 1 cup milk, 1 tablespoon butter. Make a cream sauce of the milk, flour and butter, add to the meat and when cold shape in round or cone shapes and fry in deep fat.

BEEF LOAF.–Three and a half pounds beef chopped fine, three slices salt pork, one cup bread crumbs, three raw eggs, one teaspoon salt, one teaspoon pepper, one half nutmeg, a piece of butter the size of a walnut, six crackers rolled fine, mix all with Beaver flour in an oval loaf, sprinkle with bread crumbs and small pieces of butter. Bake in a moderate oven two hours, having enough water in the pan to beste often.–Mrs. Baxter.

CORNED BEEF.–Make a brine of salt and water that will hold up an egg, add two tablespoons brown sugar, saltpetre that a ten-cent piece will hold, and let stand for ten days. Beef off the hip bone is best.–Mrs. Smith.

DUMPLINGS FOR STEW.–One cup Beaver flour, 1 teaspoon baking powder, 1/4 teaspoon salt, sift together into a bowl. Add enough sweet milk or water to make a stiff batter, and drop by spoonful into hot stew. cover and boil gently 15 minutes. do not uncover while cooking. Nice for chicken.–M. M.

MINT JELLY.–Soak the envelope gelatine in one pint cold water, add 1 1/2 cups sugar, crush, one pint fresh mint, and pour one pint of boiling water over it. Let it stand a few minutes; strain through a jelly bag and bring to a boil. Pour this over the gelatine and sugar. Turn into jelly glasses and keep in a cool place.

ESCALLOPED OYSTERS.–Wash the oysters well, and remove the hard particle. Put a layer of oyster in a baking dish, then a layer of bread crumbs; season well with salt, pepper and lots of butter, cover with milk and bake.–Mrs. W. H. Taylor.

OYSTER COCKTAILS.–The following measurements are sufficient for eight or ten oysters; One tablespoonful of tomato catsup, two tablespoonfuls of chili sauce, one-half teaspoonful of Worcestershire sauce, a dash of tobasco, one tablespoonful of oyster liquor and the juice of one-quarter of a lemon. Paprika may be used in place of tobasco. Mix all these ingredients and chill them thoroughly. Serve four of five oysters in cocktail glasses with a spoonful of the sauce. With salted wafers, oyster cocktails are served as a first course.

SALMON CROQUETTES.–One can salmon, mushrooms chopped together, one-half pint of cream seasoned with a little red pepper, salt, lemon and nutmeg to taste. Put the cream on the stove and add the chopped mixture; when thick put in shells and bake with grated cheese on top.–Miss Cowan.

SCALLOPED SALMON.–One can salmon, one pint milk, one egg, butter, salt, parsley, and pepper to taste. Pour boiling water over salmon, pinch fine. place layer of bread crumbs, then fish, until dish is filled. Mix seasonings and parsley, chopped fine together all through the fish, then pour over it milk and well-beaten egg. Bake one-half hour in hot oven.–Mrs. Stark.

SCALLOPEL SALMON.–Put a layer of salmon and pickles cut fine, season with pepper and salt, then layer of bread crumbs, so on till the dish is filled. add a beaten egg with a little milk; bake from twenty minutes to half an hour. Turn over on a platter and serve with egg sauce.–Mrs. Malcolmson.

SPICED BEEF.–For twenty-five pounds of beef, one ounce cloves ground, one ounce cinnamon, ground, one ounce allspice, two nutmegs, two teaspoons saltpetre, one and a half pounds brown sugar, one pint coarse salt. Rub the salt and slatpetre, one and a half, then the sugar and spices. Let it lie in this three weeks, turning and rubbing every other day. Bake four hours in a round kettle, in which put a pint of water. cover with a paste of flour and water.–Mrs. Taylor.

PATTE DE VEAU.–Eight and a half pounds of beef chopped fine, eight slices of salt pork, one cup of bread crumbs, three raw eggs, one teaspoon of salt and pepper, one nutmeg, a piece of butter the size of a walnut, six crackers rolled fine. Mix all with Beaver flour in an oval loaf, sprinkle with bread crumbs, put on small bits of butter, bake two hours. Have water in the dripping pan; baste with water while baking. Bake in a deep pan, so it will slice nicely,–Mrs. Baxter.

CHICKEN EN CASSEROLE.–Cut up a nice young chicken in a casserole or earthen dish with a cover on, put a good sized piece of butter on it, pepper and salt, and sprinkle a little Beaver flour over it. Put it in the oven and brown. Then add potatoes cut in little balls with a vegetable cutter, carrots cut in dice, a few mushrooms, a pint of tomatoes, which have been put through a sieve. Let it cook until the vegetables are tender. If the gravy is not thick enough, add a little more flour.–Mrs. W. H. Taylor.

SWEETBREADS.–Wash well and boil in salt and water before frying. Cut in nice, small slices, dip in egg and cracker crumbs, fry and serve on toast.–Mrs. Stark.

CREAMED CHICKEN.–One chicken of four pounds or two of two pounds each, four sweetbreads, one can mushrooms; boil the chicken and sweetbreads, and when cold cut up for salad; in a saucepan put one quart cream, in another pan put four large tablespoons butter and five even tablespoons Beaver flour; stir until melted, and then pour in the hot cream, and stir until it thickens; flavor with grated onion and nutmeg; season highly with black and red pepper; put chicken and cream in a baking-dish; add the mushrooms cut in pieces; cover with grated bread; put a number of pieces butter on top; bake ten or twenty minutes.–Mrs. MacKeand.

BOUDINS.–One pint cold cooked meat chopped fine, one-half cup of stock, one tablespoon butter, two tablespoons bread crumbs, two eggs, one teaspoon salt, one tablespoon chopped parsley, one-quarter teaspoon pepper’ put bread crumbs, butter and stock over fire, cook for a moment, then add meat and all seasoning, then the beaten eggs; line bottom of cups with paper buttered lightly, fill with mixture, stand in pan of hot water, and cook in oven about tenty minutes.–Mrs. F. Stone.

TO BONE A FISH.–After the fish is cleaned, cut off the head and, commencing at that point, run your thumb close to the backbone, pressing hard against it, down the entire length of both sides, toward the back, where the meat is thickest. When both sides are loosened you can easily life the skeleton, as the smaller bones will adhere to the backbone. This method is especially successful in boiling a whitefish.–Mrs. D. J. Spinning.
Roast Beef–Grated Horse Radish.
Roast Mutton–Currant Jelly.
Roast Pork–Apple Sauce. Roast Lamb–Mint Sauce. Roast Turkey–Chestnut Dressing, Cranberry Sauce. Roast Goose–Tart Apple Sauce. Roast Quail–Currant Jelly, Celery Sauce. Roast Chicken–Bread Sauce or Jelly. Corn Beef–Mustard. Broiled Steak–Batter or Mushrooms. Fresh Salmon–Cream Sauce and Green Peas.


ESCALLOPED ONIONS.–Slice the onions and boil till tender. Put them in the collander to drain, make a cream sauce and put a layer of onions, then cream sauce till the dish is full, add pepper and salt, and pieces of butter. Bake a few minutes in the oven.–Mrs. W. H. Taylor.

BOSTON BAKED BEANS.–One quart beans soaked over night. In the morning boil them about fifteen minutes with a teaspoon of soda in the water. Drain them and boil in fresh water till tender. Put them in a bean pot with pieces of salt pork or bacon, season well with salt, pepper, mustard, brown sugar or molasses.–Mrs. Lee.

PARSNIP BALLS.–Boil and mash parsnips, to one pint parsnips add two tablespoonsfuls butter, one heaping teaspoon salt, a little pepper, two tablespoons milk and one egg. Mix togehter except the egg. stir on the fire till it bubbles, then add the egg and set away to cool; shape, dip in egg and bread crumbs; fry in hot fat.–Mrs. Fred Stone.

ESCALLOPED CAULIFLOWER.–Cook the cauliflower till tender, make a cream sauce, and put a layer of each, with pepper, salt and butter, till the dish is filled, then grate cheese over the top and bake in the oven.

GREEN SWEET PEPPERS BAKED.–Cut the tops off the peppers, remove seeds and parboil twenty minutes. Fill them with dressing, as for chicken or use tomatoes and rice; use pleanty of butter in dressing. Bake about half an hour.–Mrs. F. W. Haines.

POTATO PUFF.–Two cups cold mashed potatoes. Stirinto them two teaspoons melted butted butter, beat to a cream before adding anything else; then add two eggs beaten very light, and one tea cup cream or milk, salt to taste. Beat all well, pour into a deep dish and bake in a quick oven until nicely browned.

SWEET POTATO AU GRATIN.–Parboil the potatoes, peel and slice while hot. Butter a deep dish well, put in a layer of potatoes, sprinkle with sugar, salt, pepper, and dot with butter then a stratum of fine crumbs, season in the same way leaving out the sugar. The uppermost layer should be of crumbs, and well buttered. Pour in four tablespoons of warm water to generate steam, cover closely, and bake one-half hour,. Uncover and brown.
This is an especially nice dish for a family dinner, and always liked by children.

CREAMED POTATOES.–Put a tablespoon butter in a pan on the stove to melt; when it bubbles well add a teaspoon of Beaver flour. then pour over this a cup of hot milk; season to tase, add potatoes which have been cooked and cut in pieces.–Mrs. Patterson

CANNED CORN.–Nice cups corn, 1 cup white sugar, 1/2 cup salt, 1/2 cup water, a pinch salicylic acid; cook 10 minutes, seal while boiling.–Mrs. Ernest Bedford.


CREAMED EGGS.–Boil the eggs until hard, cut them in halves and make a ritch cream sauce with Beaver flour, pour over the eggs and serve hot.

TO BOIL EGGS.–Let the water boil well, put the eggs in and set them off the fire with a cover on, seven minutes.

MACARONI AND CHEESE.–Boil the macaroni till tender, drain and make a ritch cream sauce. Put a layer of macaroni and cheese, then the cream sauce alternately, till the dish is filled. have the cheese on top. Season to taste. bake in the oven.–Mrs. W. J. Taylor.

SCRAMBLED EGGS.–Put a tablespoon of butter into a hot frying pan, tip around the sides so that it will touch all sides of the pan. Have ready four eggs, broken in a dish, salted and peppered, and a cup of milk, turn into the hot butter, stir them one way briskly, for five or six minutes or until they are cooked. Be careful that they do not get too hard. Turn over toast or dish up without.

CHEESE STRAWS.–One cup grated cheese, one cup Beaver flour, one eggs, a small piece of butter, salt to taste, milk enough to roll like pie paste.

CHEESE BREAD.–Cut bread in long, thick slices, cover with grated cheese and brown in oven.–Brs. Barr.

CHEESE TOAST.–One tablespoon melted butter, two tablespoons Beaver flour, one pint milk. when this has thickened add a small cup of grated cheese and cook about two minutes. serve on toast.–Minnie James.

SCRAMBLED EGGS.–Break four eggs into a sauce pan, with a piece of butter the size of an egg, three tablespoons of milk, a little pepper and salt; stir until they are cooked, which will be in a few minutes, and serve on buttered boast.

CHEESE TOAST.–Mince the cheese fine, season to taste with salt, cayenne and mustard, and spread thickly over buttered bread. set under the gas broiler or into a very hot oven until well browned. Serve at once.


SALAD DRESSING.–Two eggs well beaten, one teaspoon corn starch, one teaspoon salt, one teaspoon mustard, three teaspoons sugar, one quarter teaspoon red pepper, one quarter cup vinegar, one half cup milk. cook till thick; when cold, thin with cream.–Mrs. Warnock.

FRENCH DRESSING.–Slice half an onion in a pint jar, add one cup olive oil, one half cup vinegar, one small teaspoon mustard, one teaspoon salt, two teaspoons sugar, about half a teaspoon paprika and a little Worcestershire sauce. shake well until like cream. this will keep in the refrigerator any length of time.–Mrs. F. W. Haines.

FRUIT SALAD.–One box gelatine dissolved in one pint cold water ten minutes, add one half pint boiling water, one pint sugar. Let boil, add one can pineapple, six oranges, three lemons.–Mrs. Gordon.

ORANGE SALAD.–Beat the yolks of four eggs till very thick and light colored, then beat in slowly one cup powdered sugar and a half teaspoon salt, and beat till sugar dissolves. Add the juice of two lemons and beat again. Peel and slice thin six bananas, and then dressing, then oranges, and so on.–Mrs. Fred Stone.

TOMATO JELLY.–Empty a can of tomatoes in a sauce pan with a slice of onion and half a cup of chopped celery, a teaspoon of salt and a dash of pepper and let boil for three minutes. Take from stove and add half a box of gelatine that has been soaked for half an hour in half a cup of cold water. Strain the mixture, add a teaspoon of white sugar and the juice of one lemon. turn at once into small moulds. when ready to serve turn the jellies out on lettuce leaves.–Mrs. Gordon.

TOMATO JELLY.–Two cups tomatoes, three cloves, two bay leaves, one slice large onion, half a teaspoon thyme, one teaspoon salt, one teaspoon sugar, one-quarter teaspoon papper, one-quarter box gelatine in half a cup water, boil until tomatoes are soft; add gelatine and stir until dissolved, strain and put in a shape; serve with salad dressing.–Mrs. S. M. Glenn.

POTATO SALAD.–For a small salad take half a large cucumber and slice as thin as paper in half slices (like half-moons), salt it and drain it well; then add to it a small quantity of fine minced onion, pepper, salt, and a drop of vinegar; put this away on ice and cut up four or six cold boiled potatoes in nice even pieces; salt and pepper them well and put them on ice; make an ordinary dresing with plenty of cream, and have it nice and thick, and cool; line your salad bowl with dainty pieces of lettuce; mix the potato and cucmber in a seperate bowl (lightly, but well), then lay in the salad bowl, pour over the dressing and garnish with pieces of lettuce, or nothing.

Some like a lot of cucumbers, and in winter when you cannot get cucumbers, soak out small cucumber pickles, slice them thin and use less vinegar in the dressing. the secret in making the salad is to have the potato and cucumber salted, peppered and oinioned before the dressing is added, and to have pleanty of cucumber and pleanty of dressing.–Mrs. MacKeand.

MAYONNAISE DRESSING.–One teaspoon mustard, one teaspoon Powdered sugar one-half teaspoon salt, one saltspoon cayenne, yolks of two raw eggs, one pint olive oil, lemon juice or vinegar, about two teaspoonfuls of either. Mix the first four ingredients in a soup plate, add eggs and stir well with a silver fork. Add the oil a little at a time, stirring until it thickens; add the lemon last. If too thick add a little whipped cream.–Miss McMullen.


PASTRY.–One and one-half cups of Beaver flour, three-quarters cup shortening (butter and lard mixed), one small teaspoonful salt. Rub shortening in flour, add a very little water; handle as little as possible.

PUMPKIN PIE.–One pint of pumpkin, one pint of milk, three eggs, one heaping cup brown sugar, one half tablespoon molasses, one-half tablespoon cinnamon, one-half nutmeg, one-half tablespoonful ginger. Bake one hour, this will make two pies.–Miss Randel.

LEMON PIE.–Yolks of two eggs, three-quarters cup sugar, one cup milk, one tablespoon Beaver flour, one teaspoon butter, a little salt. cook in double boiler till thick, then add the juice and rind of one lemon. Beat the whites stiff, add a little sugar, and brown in oven.–Minnie James.

TRIFLE.–A layer of sponge cake, a layer of strawberry or raspberry jam alternately till you have about three of each beginning and ending wih cake, wet with brandy, pour over the top the depth of about an inch of custard cream and whipped cream on top of that.–Mrs. S. M. Glenn.

SNOW PUDDING.–One ounce of gelatine soaked in one cup cold water, add two cups boiling water, one and one-third cups sugar, grated rind, and juice of two lemons. set this away to cool; when it begins to thicken add the white of three eggs beaten stiff. Put a spoonful of the jelly at a time in the whites of eggs, beating all the time. Cutard–One pint of milk heated, add the yolks of three eggs and two-thirds cup sugar beaten together. Cook in a double boiler till it thickens. Be careful and not let it curdle.–Mrs. Montgomery.

CARAMEL PUDDING.–One cup brown sugar, three cups milk, three tablespoons Beaver flour, brown the sugar in a pan, then add to the milk and flour. strain through a sieve. Put in a mould, and eat with cream when cold.–Miss McMullen.

VANILLA PARFAIT.–Boil together one cup sugar and a little water for about ten minutes until it is thick syrup. beat the yolkd of eight eggs very light and add the syrup. Place mixture over a slow fire, and stir constantly until eggs have thickened enough to leave a coating on the spoon. turn it into a bowl, and beat until it is cold. Add to this one teaspoon vanilla; whip stiff one pint of cream and pour off any liquid that may drain from it. Beat in ice and salt four hours. Parfaits should not be frozen hard.–Mrs. Spencer Stone.

BERRY OR FRUIT PUDDING.–One-quarter cup butter, one-quarter cup sugar, one half-cup milk, one egg, one cup Beaver flour, one teaspoon baking powder. Put jam in bottom of mould and pour batter over and steam one and one-half hours.–Minnie James.

CARAMEL CHOCOLATE.–Quarter ounce gelatine, half cup boiling water, quarter cup cold water, one cup hot cream, one cup sugar, one teaspoon vanilla, whites four eggs. soften gelatine in cold water, melt sugar, and let it get quite brown, gradually add the boiling water, pour over the gelatine and strain, add the cream and vanilla; when partially set, add the whites of eggs beaten stiff, and beat till the mixture begins to stuffen; turn in a mould.–Miss Gray

HOT CHOCOLATE SAUCE.–Melt over teakettle one ounce chocolate, then add one cup granulated sugar, one cup hot water, one teaspoon corn starch, flavour with vanilla. boil five minutes, put over ice cream or pudding. Mrs. J. H. Bogart.

BATTER AND APPLE PUDDING.–Three tablespoons sugar, three tablespoons Beaver flour, one teaspoon butter, pinch of salt, one pint milk, two eggs. Put the apples and sugar, with a few drops of lemon juice and a tablespoon of water, in a pan and cook till soft. then mix the flour and a pinch of salt in a little cold milk. Put the pint of milk in a pan of hot water to get hot. Butter the pudding dish, and add the remianing butter to the milk, then flour, then drop the yolks of eggs in. Beat the whites stiff and fold in the batter. Pour over apples, shake sugar over the top and bake three-quarters of an hour in a slow oven.–Mrs. Stark.

BROWN BETTY.–Slice some cooking apples, stew them and sweeten them to taste, add a little ground cloves and cinnamon. Put a layer of bread crumbs, and so on until the dish is filled. Sprinkle a little bread crumbs on top, with some bits of butter. just before baking, pour a little molasses on top. Bake half an hour.–Mrs. Baxter.

DATE SHAPE.–Cover one pound of dates with boiling water and boil three minutes. turn in a colander and let cold water run over them. skin and stone. Make syrup of a small cup of sugar and two cups of water, in which put one-quarter box of gelatine (soaked in cold water), enough cochineal to give a nice color. Add dates and allow to boil up once. Add one-half cup of sherry. Line mould with blanched almonds and pour in dates and syrup. When cold turn out and serve with whipped cream.–Mrs. Broderick.

CARAMEL SAUCE.–Two tablespoons brown sugar, one tablespoon butter, browned; add one cup boiling water, a pinch of salt, one tablespoon Beaver flour dissolved in cold water.–Mrs. Cable.

SPONGE PUDDING.–One cup Beaver flour, three-quarters cup butter, three-quarters cup sugar, twelve eggs, one quart milk, a pinch of salt. Put flour, sugar and milk on stove in a pan of water, cook until thick as custard. After taking off stove, add butter, eggs whites and yolks beaten seperately. Pour in a pudding dish and bake in a pan of water.

SAUCE.–One-half cup butter three-quarters cup of sugar beaten to a cream, one small wineglass sherry. Put in very slowly the yolk of one egg, beating all the time. Lastly, add the white well beaten. Do not heat much after putting white it.–Mrs. W. J. Taylor.

SPONGE PUDDING.–Rub two tablespoons butter to a cream, add two tablespoonfuls Beaver flour, pour on gradually one cup of hot milk, cook eight minutes, stirring constantly. Seperate the whites and yolks of four eggs. Beat the yolks and add two tablespoonfuls sugar. Add to the milk and set away to cool half an hour before serving. Beat the white and put them lightly. Bake in a buttered pudding dish thirty minutes in a pan of water.–Mrs. Glass.

RICE PUDDING.–One Quart of milk, one-quarter cup of rice, one-half teacup sugar, a pinch salt, nutmeg. Bake in a slow oven, stirring often.–Mrs. Cable.

MARMALADE PUDDING.–One-half cup sugar, one-half cup butter, two eggs, one-half cup milk, one-half cup Beaver flour (generous), one-quarter teaspoon salt, one-quarter teaspoon soda, two tablespoons marmalade. Put soda in milk and steam one and a half hours.–Mrs. Coate.

DANISH PUDDING.–one-half teacup tapioca in one pint and a half of cold water. Let it soak for half an hour. Boil till clear and soft, stirring frequently. add a quarter teacup sugar, one-half cup currant jelly and a little salt, stirring until jelly is all dissolved. serve with cream and sugar.–Mrs. Cable.

ORANGE PIE.–One-quarter cup butter, three-quarters cup sugar, three eggs, half the grated rind and juice of one large orange, one-half lemon. Beat butter and sugar to a cream, add one whole egg and yolks of two. Beat thoroughly, then add the orange and lemons.–MRS. W. H. Taylor.

MINCE MEAT.–One pound raisins, one pound currants, one-half pound suet, one pound meat, two oranges and one lemon grated, one-quarter pound of peel; salt, sugar and spice to taste. Wet with boiled cider; add apples and brandy when baking the pies.–Mrs. Northwood.

PUMPKIN PIE.–Two large tablespoons pumpkin, two eggs, one and a half cups sugar, two and a half cups milk, one-half teaspoonful salt, one heaping teaspoonful ginger, one even teaspoonful cinnamon, one-quarter nutmeg. this will make two pies.–Mrs. W. H. Taylor.

CHOCOLATE PUDDING.–Half a pound of stale bread crumbs and milk to make a smooth paste when boiled. Add a heaping tablespoonful of butter; a heaping tablespoonful cocoa, sugar to taste, and a few drops of vanilla; take from the fire and add three eggs, beaten seperately, first the yolks and then the whites, whipped to a stiff froth. Put into a buttered pudding dish and bake carefully. serve with cream, either whipped or plain.

YORKSHIRE PUDDING.–Put two cupfuls Beaver flour into a bowl, and mix one-half a teaspoon of salt. Beat up three eggs and stir them into the flour, then add two cupfuls of milk. Stir until the mixture is smooth, then turn into a pan containing a little of the drippings from the beef. Let the batter be only one inch in the pan. Bake thirty to fourty minutes. Cut the pudding into squares and place it around the roast beef.–Mrs. W. H. Taylor.

DELICATE INDIAN PUDDING.–Boil in double boiler one quart of milk and sprinkle into it two heaping tablespoons of Indian meal; cook twelve minutes, stirring often; beat together three eggs, one teaspoon of salt, four tablespoons of sugar, and half teaspoon of ginger; stir into the boiling milk one tablespoonful of butter and pour this gradually on the egg mixture. bake slowly one hour. Very delicate for invalids.–E. B. Merwin.

CREAM TAPIOCA PUDDING.–Three tablespoons tapioca soaked in water over night, put tapioca ito a quart of boiling milk and boul for half an hour; beat the yolks of four eggs with one cup sugar and three tablespoons of prepared cocoanut, stir in and boul ten minutes longer, pour into a pudding dish; beat the whites of the eggs to a stiff froth, stir in three tablespoons sugar and put over the top, sprinkle with cocoanut and brown five minutes.–Miss M. McKerrall.

LEMON CREAM PUDDING.–Beat the yolks of four eggs, with four tablespoons of sugar; add the juice and grated rnd of one large lemmon, two tablespoons of hot water, let simmer until it thickens, then remove from stove and stir in the whites of four eggs, beaten stiff, with two tablespoons of powdered sugar; to be eaten cold with cream.–Mrs. W. J. Taylor.

ORANGE PUDDING.–Yolks of three eggs, one tablespoon of butter, one-half cup milk, one and one-half cups Beaver flour, one and one-half teaspoons baking powder, and a little of the grated rind of orange; bake in gem tins. Sauce–Whites of three eggs beaten stiff, half cup powdered sugar, juice of two oranges and some of the grated rind; pour over the puddings.–Mrs. F. Stone.

CREAMY SAUCE.–One-quarter cup butter, one-half cup powdered sugar (sifted), two teaspoons wine, two tablespoons cream; cream butter; add sugar slowly, then the wine and cream; beat well, and just before serving place the bowl over hot water and stir till smooth and creamy, but not enough to melt butter.–M. Stone.

FIG PUDDING.–One-half pound of suet, one-half pound Beaver flour, one pound figs (shopped), one-quarter pound sugar, two eggs, three-quarters cup of milk; steam two hours.–Mrs. Will Taylor.

STEAMED PUDDING.–Two eggs, one-half cup sugar, one cup milk, one and one0half Beaver flour; two teaspoons baking powder; then add three tablespoons melted butter; grease tin, put in jam, then batter, and steam half an hour.–Mrs. Will Taylor.

PUDDING SAUCE.–One-half cup butter, one cup sugar, two eggs well beaten, and pour on one cup boiling water; flavour to taste.–Mrs. Fred Stone.

SPANISH CREAM.–One-quarter of a box of gelatine, one pint of milk, three eggs, one-half cup sugar, one-half saltspoon salt; soak gelatine in cold water until soft, heat the milk and put in gelatine, stirring until it is dissolved; then add the yolks of eggs and sugar well beaten together; let it boil for a few minutes, but not curdle; remove from the fire and add the whites well beaten; flavour to suit the taste; pour into a mould wet with water and put in a cold place to harden.–Mrs. W. J. Taylor.

COTTAGE PUDDING.–Two tablespoons melted butter, one cup sugar, three small cups of Beaver flour, one cup of milk, one egg, three teaspoons baking powder; bake or steam three-quarters of an hour; serve with sauce.–Mrs. Stephenson.

DELICIOUS PUDDING.–Two cups fine bread crumbs, one and a half cups white sugar, five eggs, one tablespoon melted butter, one quart of fresh milk, one-half cup jelly or jam; rub butter and cup sugar together; add beaten yolks of eggs; beat all to a cream, add bread crumbs, which have been previously soaked in milk; bake in pudding dish (not filling more than two-thirds full) until custard is set, then spread over jelly or jam, and cover with meringue made of beaten whites and half a cup sugar; put back into the oven till the meringue begins to color; to be eaten cold with cream. Delicious.–E. McKerrall.

ENGLISH PLUM PUDDING.–Three-quarters pound of beet suet, one pound of raisins, one pound of currants, two pounds of stale bread crumbs, three eggs, three cups of brown sugar, two gills of best brandy, one nutmeg, one teaspoon cinnamon, a pinch of salt. get everything ready the night before, next morening put in a pint of frech milk near the stove to warm, add more crumbs to the milk, then add eggs, suet, currants, raisins, sugar, brandy, then spices; at each addition stir with a wooden spoon; stir the pudding one way for half an hour; steam or boil five hours, being careful not to let the fire go down.–Mrs. W. H. Taylor.

PINEAPPLE CREAM.–One-half box of gelatine dissolved in aone-half cup cold water (soak three hours), one pint can pineapple; let simmer twenty minutes with one teacup of sugar, add the gelatine to this and strain at once into a tin pan; when this is cool and begins to thicken stir into t one pint cream whipped to a stiff froth; when mixed well turn into a mold and set away to harden. Serve with whipped cream, sweetened and flavoured to taste.–Mrs. Ramsay.

DAINTY CREAM.–Soak one even tablespoon of gelatine in just enough water to dissolve it; whip the whites of two eggs in with one pint of thick cream until so stiff that any that drops off from your whipper will stay right up to top; then put in three-fourths of a cup of white sugar and one large tablespoon vanilla; then whip in the dissolved gelatine slowly and pour all into your mold or tin lard pail. Pack in a wooden pail with ice pounded pretty fine, and salt; let it stand one hour, then uncover and stir up from the sides thoroughly; re-cover and let it stand another hour, when it will turn out in perfect shape, and is the most delicious cream you ever ate. This makes enough for five or six if whipped with the Dover egg beater.–Christiana Brenton.


DOUGH NUTS.–Two eggs well beaten, one cup sugar, one cup sour cream, four Beaver flour, one-half teaspoon soda, one teaspoon salt, cinnamon or nutmeg. Roll and cook in hot fat.–Mrs. A. E. Cable.

NUT CAKES.–Whites two eggs beaten stiff, pinch salt, one cup sugar, one cup almonds (not bleached), and cut up quite small, one pound dates cut small. Bake on buttered tins.–Mrs. Spencer Stone.

WHITE CAKE.–Three-quarters cup butter, two cups sugar, one cup sweet milk, one-half cup corn starch, two and a half cups Beaver flour, one and one-half teaspoons baking powder. Add the flour and milk alternately. Lastly add the whites of seven eggs. Vanilla. bake in a loaf tin.–Mrs. T. K. Holmes.

BOSTON COOKIES.–Three cups Beaver flour, one and one-half cups light brown sugar, one cup butter, three eggs, beaten seperately, one teaspoon soda in a little hot water, one teaspoon cinnamon, one cup of chopped raisins or dates, one cup shopped walnuts. Drop into small cakes.–Mrs. Geo. Cornell.

BIRTHDAY CAKE.–Three eggs, one cup white sugar, one cup butter, half a cup sweet milk, two cups Beaver flour, one pound sultana raisins, half pound of citron peel, one large teaspoon baking powder, flavouring.–Mrs. MacGregor.

MOCHA CAKES.–Make a plain white cake and bake in a square tin, when cold cut in small squares and ice with the following: two cups icing sugar, tablespoon melted butter, one tablespoon vanilla, add enough hot water to mix well; then dip them in almonds, which have been blanched, cut up fine and browned in the oven.

ROLLED JELLY CAKE.–Three eggs well beaten, one cup sugar, three tablespoons boiling water, two teaspoons baking powder, one and a half cups Beaver flour. Spread with jelly and roll.–Minnie James.

MARBLE CAKE.–Cream and beat, 1 cup butter, 2 cups granulated sugar and yolks of 4 eggs. Add 1 cup milk, 3 cups Beaver flour (sifted 3 times), 2 teaspoons baking powder and a little lemon flavouring. Fold in the beaten egg whites. Take one-third of the mixture and add a little cocoa, cloves and cinnamon and pour alternately with the white part into cake tin. Bake 45 minutes.–Mrs. Karl Pratt, Cleveland.

NUT COOKIES.–Beat until light 4 eggs and 1 pound light brown sugar. Add 1 cup coarse ground almonds. 3/4 cup ground citron peel, 1 teaspooncloves, 1/2 teaspoon cinnamon, 2 cups Beaver flour, sifted with 2 teaspoons baking powder. Do not have mixture too thick, about like cake, enough for two medium sized dripping pans. cut in squares while hot.–Mrs. Karl Pratt, Cleveland.

MOLASSES CAKE.–1 cup shortening, 1 cup molasses, 1 cup milk, 1/2 cup brown sugar, 1 heaping teaspoon cinnamon, 1 scant teaspoon cloves, 1 teaspoon salt. Mix in saucepan and set on stove until well heated. remove from fire and add 3 eggs well beaten and 1 even teaspoon soda, sifted in 3 1/2 cups Beaver flour. Bake in a moderate oven.–Mrs. Karl Pratt.

COOKIES WITH DATES.–Three eggs, one cup shortening, two cups brown sugar, 3/4 cup milk, two teaspoons baking powder, 1/4 teaspoon soda, enough Beaver flour to make a soft dough. Filling–One package dates, one cup sugar, one cup water, boil till thick. Cut as for cookies; put filling in and turn one half over. bake in a quick oven.–Mrs. Drewery.

SHORT CAKE.–Two cups Beaver flour, two teaspoons baking powder, one-half cup butter, one-half teaspoon salt, add enough milk to make it like biscuit dough.

SCOTCH SHORT BREAD.–one pound of butter and one cup light brown sugar, well creamed. then add five and a-half cups of Beaver flour, using the other half cup for the board wile kneading; add half a teaspoon salt, roll about one-half and inch thick, and cut in squares and bake in a slow oven.–Mrs. Park.

COOKIES.–One half cup butter, one half cup sugar, two eggs, a little salt and nutmeg, a small teaspoon soda dissolved in a tablespoon hot water. Use enough Beaver flour to make a soft dough.–Mrs. W. H. Taylor.

BROCKVILLE CAKE.–Boil three minutes one cup brown sugar, one cup water, two cups seeded raisins, one-third cup lard, a good half teaspoonful nutmeg, cloves, cinnamon; let cool; then add one teaspoonful soda dissolved in three tablespoons hot water, two cups Beaver flour and one teaspoonful baking powder. Bake in a loaf tin.–Miss Murian Stark.

RICE FLOUR CAKE.–One cup white sugar, one cup rice flour, five eggs beat one-half hour.–Mrs. Malcolmson

ANGEL FOOD.–One and one-third cups of whites of egg, 1 1/2 cups granulated sugar, sifted once, and then again when put into egg, 1 cup of flour, sift again five times, 1 teaspoon cream of tartar mixed with the flour, beat the whites stiff till they will not fall off the plate when turned up-side-down. Add sugar sifted in little by little. beat well. fold in the sifted flour a little at a time. Add flavouring last, folding it in like flour. bake three-quarters of an hour.–Mrs. Gesner.

TEA SANDWICHES.–Cream cheese in combination with chopped olives or with nuts is recommended for sandwiches. Moisten the cheese with a little thick cream and a little salt. About ten olivs, stoned and chopped, to one cheese is the proper proportion. Mix the two and spread between thin slices of bread and butter. Trim the crusts and, if desired, cut the slices into rounds of triangles. Peanut, english walnuts, or pecans, or a mixture of these nuts, combines well with the cheese. Prepare exactly as with the olives. Pimentoes make the daintiest of tea table sandwiches. the pimentoes should be cut in tiny rings, and only a few of them spread on bread and butter. The flavour should be delicate, not obtrusive.

LEMON BISCUIT.–Two eggs, one cup granulated sugar, one-half cup butter, one-half cup lard, one cup sweet milk, one small tablespoonful ammonia, one teaspoon oil of lemon. roll in a soft dough as for cookies, cut in squares and bake on the bottom of a dish, being greased.–Mrs. Bell.

GINGERBREAD.–One-half cup of brown sugar, one-half cup molasses, on-half cup butter, one-half cup cold water, one teaspoon soad, one egg, one teaspoon cinnamon and one of ginger, two cups Beaver flour.–Mrs. C. Jennings.

FAIRY GINGERBREAD.–One cup butter, two cups sugar, four cups Beaver flour, one teaspoon baking powder, one tablespoon ginger. First beat the butter and sugar to a cream, adding the sugar gradually; when this si very light add the ginger, next the milk and lastly the flour, in which the baking powder has been thoroughly mixed. For baking, turn the pans up-side-down, see that they bottoms are perfectly clean, then grease them and spread on your cake mixture as thinly as possible; bake in a moderate oven and when done immediately cut into squares and remove from the pan. This must be done while the cake is hot.–Edith B. Gray.

ANGEL FOOD CAKE.–Whites of eleven eggs, pinch of salt, one and one-half cups sugar, four tablespoons hot water, and one teaspoon cornstarch, and three very small teaspoons cream of tartar, sifted with one-half pint Beaver flour severl times; flavour with vinilla; boil sugar and water together until it threads, then pour into well-beaten eggs, slowly stirring; briskly beat until cool and light, then add flour lightly, lastly vanilla.–Mrs. Wendall

SOUR CREAM CAKE.–One cup granulated, one-half cup butter, two eggs, one and one-half cups Beaver flour, and one-half teaspoon soda in a small cup of sour cream, and a little nutmeg.–Mrs. S. M. Glenn.

CHOCOLATE CAKE.–One-hlaf cup grated chocolate, yolks of two eggs, one-half cup milk; boil until it thickens, then one cup sugar, one-half cup milk, one and one-half cups Beaver flour, one teaspoon vanilla, one tablespoon of butter, one teaspoon soda; make icing for top.–Mrs. H. Taylor.

GINGER SNAPS.–One cup molasses, one cup sugar, one cup of lard and butter mixed, grated rind of one lemon, pinch of salt; beat thoroughly and add three teaspoons of ginger, two of cinnamon, one of cloves, then add one half teaspoon of soda and stir until it foams; let cool a little and add enough Beaver flour to roll easily.–Mrs. Geo. A. Gray.

SNOWBALLS.–Two cups sugar, one-hlaf cup butter, one cup sweet milk, three cups Beaver flour, three teaspoons baking powder, and the whites of five eggs; bake in deep square tins, cut in two-inch squares, taking off the outside so as to leave it all white; take each piece on a fork, frost on all sides and roll in freshly grated cocoanut.–Mrs. W. J. Taylor.

PINEAPPLE ICING.–One pinapple, one pound pecan nuts, one cup sugar, two tablespoons water, white of one egg; grate the pinapple and add to it the meats of the pecan nuts, let them stand one hour, then strain; boil sugar and water until it threads when poured from a spoon, then beat it into a beaten white, and add to it the strained pineapple and nuts.–Mrs. Spencer Stone.

NUT DROPS.–Half cup butter, one cup brown sugar, two tablespoons milk, one egg, one teaspoon baking powder in half cup of Beaver flour, one cupful nuts (hickory, walnut, etc.), mix in order given; add enough more flour to make as stiff as layer cake; drop from teaspoon on buttered or paraffin paper; bake in hot oven.–Mrs. S. Stone.

OATMEAL MACAROONS.–One tablespoon butter, one cup sugar, two eggs, one teaspoon vanilla, pinch of salt, two cups rolled oats, two teaspoons baking powder; drop from teaspoon on buttered pan and bake in a hot oven.–Mrs. Spencer Stone.

DEVIL’S CAKE.–One-half cup grated chocolate, one cup white sugar, one-half cup sweet milk, yolk of one egg (cook until thick), one-half cup of sugar, one-quarter cup butter, one-half cup sour milk, one egg, one teaspoon soda, one and one-half cups Beaver flour; mix and add the first part when cool.–Miss Helen Paxton.

SPANISH BUNS.–Two cups of dark brown sugar, one-half cup butter, one cup sweet milk, three eggs (leaving white of one for frosting), three teaspoons baking powder sifted in two and one-half cups of Beaver flour, one teaspoon cinnamon, one teaspoon mixed spices; bake in long pan. frosting–Beat the white to a stiff froth; add one-half cup brown sugar, beat until stiff, spread on cake and put in oven and brown.–Mrs. Harry Taylor.

SUNSHINE CAKE.–Whites of seven eggs, yolks of five eggs, one cup granulated sugar, two-thirds cup Beaver flour, one teaspoon cream of tartar, pinch of salt; sift flour and sugar, measure and set aside; beat yolks of eggs thoroughly, then beat whites about half; add cream of tartar and beat until very stiff; stir in sugar lightly, then beaten yolks; add flour; put in oven and bake forty minutes.–Mrs. J. McKerrall.

MARGARETTE CAKE.–One cup brown sugar, one-quarter cup butter, one-half cup molasses, one-half cup sour cream, two eggs, one and three-quarters cup Beaver flour, a little spice of all kinds, one small teaspoon soda, two teaspoons cream of tartar; bake in layers. Raisin filling–One cup white sugar, one-quarter cup sweet milk, one teaspoon butter; let boil about five minutes, then add one cup chopped raisins; boil a few minutes longer, stir until cool.–Mrs. Robt. Paxton.

COCOANUT MACAROONS.–Whites of two eggs beaten to a stiff froth; add one cup icing sugar, one-half cup of cocoanut; mix well together, heat in a pot of boiling water for five minutes, then add one and one-half teaspoons cornstarch; mix well and drop on buttered paper.–Mrs. Sutherland.

SPONGE CAKE.–Beat yolk of two eggs until thick, and the whites to a stiff froth; mix nearly all one cup sugar with whites, remainder with yolks, then beat the two together; add one-fourth teaspoon salt, one teaspoon lemon extract, one cup Beaver flour, in which has been mixed one generous teaspoon baking powder; lastly add one-half cup boiling water; bake thirty minutes.–Ethel McKarrall.

SEED CAKE.–Two cups sugar, four cups of Beaver flour, six ounces of orange peel, six ounces of lemon peel, one-half pound citron, eight eggs, ten ounces of butter, three-quarters of a pound of almonds, oil of cinnamon thirty drops; cream butter and sugar; add eggs beaten separatley, alternately with flour and fruit.–M. Stone.

LAYER CAKE.–One cup of sugar, one-half cup butter, creamed together, one-half cup of milk, one and one-half cups Beaver flour, one teaspoon cream of tartar, one-half teaspoon soda; mix all well, and lastly add the whites of four eggs beaten stiff. A half cup of stoned and chopped raisins mixed with a boiled icing makes a nice filling.–Mrs. Fred. Stone.

SPONGE JELLY CAKE.–Three eggs, one cup sugar; one cup Beaver flour, two teaspoons baking powder, five teaspoons of boiling water. This is quickly made, and you may use any filling you choose.–Mrs. Urquhart

CARAMEL ICING.–One cup brown sugar, two tablespoons milk, butter the size of a walnut, flavouring with vanilla; boil three minutes.–Mrs. A. J. Hall

OATMEAL COOKIES.–Two cups Beaver flour, two cups oatmeal, one cup sour milk, one cup shortening, one cup sugar, two teaspoons soda.–Mrs. J. Smith.

HERMITS.–Two cups sugar, three-quarters cup butter, one cup raisins torn in two, one-half cup milk, one teaspoon soda dissolved, one teaspoon ground cloves, one teaspoon cinnamon or nutmeg; mix soft with about two and one-half cups Beaver flour; add four eggs; bake in gem tins.–Mrs. Geo. Gray

COCOANUT PUFFS.–To the well-beaten whites of three eggs, add a cup of granulated sugar and one tablespoon cornstarch; put in a double boiler and stir for fifteen minutes; take out and stir in gradually one-half pound cocoanut; drop on buttered paper and brown in a slow even.–M.Stone.

CREAM PUFFS.–One cup of water, one-half cup butter, boiled together, one cup dry Beaver flour stirred in while boiling; let this get cool, then stir in three eggs (one at a time), not beaten; drop by the tablespoon in a buttered bread tin; bake in a slow oven twenty-five minutes; this will make fifteen puffs. Cream for puffs–One cup milk, one-half cup of sugar, one egg, three tablespoons Beaver flour; beat egg with sugar and flour, and stir in the milk while boiling; flavour when cold. When puffs are cold, open and fill with cream.–Mrs. J. Smith.

GINGERBREAD.–One cup sugar, one-half cup shortening, one egg, one cup molasses, one half cup boiling water, one tablespoon ginger, one talblespoon soda dissolved in the water, two cups Beaver flour.–Mrs. Cornish

CURLEY PETERS.–One cup of butter, one and a half cups of sugar, two eggs, one-quarter cup of sour milk or cream, one-quarter teaspoonful soda, one-quarter nutmeg grated, one cup currants, and four cups Beaver flour; drop in teaspoonfuls on buttered pans, and bake in a very quick oven.–Mrs. MacKeand

CHOCOLATE NOUGAT.–One-half cup butter, one and one-half cups sugar, two cups Beaver flour, one-half cup sweet milk, three eggs well beaten, one-quarter pound Baker’s chocolate grated, two teaspoons baking powder; cream butter and sugar; add five tablespoons sugar to the chocolate and three of boiling water; stir over the fire until smooth; add this to the butter and sugar, then add the three eggs, then the flour and milk alternately; mix very throroughly and bake in three or four layers, as desired. Use white frosting to put them together.–Mrs. C. T. Glass

BREAD CAKE.–Three cups dough (when raised ready for the pans), two cups sugar, one cup butter, three eggs beaten, one teaspoon cinnamon and a little nutmeg, one teaspoon soda dissolved in one tablespoon hot water, one cup raisins (stoned and chopped); put in tims and let raise half an hour, and bake about three-quarters of an hour.–Miss Stone.

LEMON FILLING.–One egg, one cup granulated sugar, one lemon grated, rind and all, a little piece of butter; boil an hour in a double boiler.–L. Glenn

NUT AND DATE SANDWICHES.–Chop some English walnut meats and mix with an equal amount of chopped dates or figs. Spread between thin slices of whole-wheat bread that have been buttered.

DOUGHNUTS.–One and a half cups granulated sugar, one cup sweet milk, one cup mashed potatoes, five dessertspoonfuls melted butter, two eggs, three teaspoons baking powder, butmeg, and a pinch of salt. Enough Beaver flour to handle softly as possible.

FUDGE FROSTING.–Boil one cup milk and two cups sugar until it strings, then pour onto one block of chocolate previously melted, and stir until hard enough to spread. After this is spread and becomes hard, spread white frosting on top.

OATMEAL CAKES WITH DATES.–One-half cup butter, three-quarters cup of sugar, one-half cup milk, two cups very fine oatmeal, one cup flour, one teaspoon baking powder; roll one-half of this very thin, cover with dates, stoned, then cover with the other half rolled thin. Cut in squares and bake.

WASHINGTON CREAM CAKE.–Three eggs and three-quarters cup granulated sugar beaten fifteen minutes, three tablespoonfuls sweet milk, one cup Beaver flour, two teaspoonfuls baking powder. Bake in oblong tin.

FILLING FOR CREAM CAKE.–One cupful milk set on stove, and when boiling add one egg, one-half cup sugar, one dessertspoonful cornstarch, well beaten, and stir until thick. Remove from fire and add a small half-cup of butter, and vanilla to flavor. Split the cake and fill with the cream. Use white frosting on top of cake.

SPONGE CAKE.–Separate the whites and yolks of four eggs. Beat the whites very stiff. Beat in them, with the beater, one-half cup granulated sugar; after the yolks are beaten and another half cup of sugar, beating five minutes by the clock, this latter being important, as the delicate texture of the cake depends on it. Add to the yolkd juice and grated rind of a lemon. Now beat well together the yolks and whites; add one large cup of flour; do not beat any more. Stir lightly.–Mrs. Sharpe.

CHOCOLATE DEVIL CAKE.–Custard Part.__One cup grated chocolate, one cup raw sugar, one-half cup sweet milk, yolk of one egg, one teaspoon vanilla. Cook slowly till thick. Set away to cool.
Cake Part–One cup raw sugar, two cups Beaver flour, one half cup butter, one-half cup sweet milk, two eggs; cream butter, sugar and yolks of eggs. add milk, sifted flour and whites of eggs beaten stiff. Beat all together, then stir in custard. Lastly add one teaspoonful soda dissolved in a little hot water.

ICING.–Two cups brown raw sugar, one-half cup milk, one teaspoonful butter, vanilla. Boil till right consistancy to put on cake.

WEDDING CAKE.–Four pounds butter, four pounds sugar, four pounds Beaver flour, eight pounds raisins, eight pounds currants, two pounds citron and orange, two pounds almonds, thrity-two eggs, spices. Beat together and sugar to a cream, and add the eggs gradually, then the spices, fruit and flour. Beat one hour, add citron and almonds, just before baking add half teaspoon soda. (Half of this recipe makes a large cake.)–Mrs. McCosh


DIVINITY FUDGE.–Two cups granulated sugar, one-half cup corn or maple syrup, one-half cup hot water. Boil till hard, when tried in cold water. Have whites of two eggs beaten stiff, one-quarter pound blanched almonds, slightly chopped or broken; pour the boiling syrup on the eggs and beat till the mixture will drop and stay in shape. Add almonds just before it is finished. Pour in buttered pan.–Miss Murian Stark.

PEANUT CRISP.–Make a cup of peanut powder by rolling the skinned peanuts on a hard board until as fine as meal; then put them on a pan and keep hot; have also ready a shallow pan well buttered; put one heaped cup of granulated sugar in an omlet pan over the fire, and let it melt quickly, then add the peanut powder and turn directly into the hot pan; when cold, break it into convenient pieces.–Mrs. F. Stone.

FUDGE.–Two cups granulated ugar, one tablespoon butter, one-half cup grated chocolate (unsweetened); mix well, and then add one cup milk or cream; stir constantly while boiling; when like gum in cold water remove from stove, add flavoring; beat until thick, then pour in buttered pans; before it hardens cut in squares; chopped nuts may be added.–J. G. Paxton

TURKISH DELIGHT.–Break one ounces of sheet gelatine in half a cup of cold water, and leave for two hours; weigh one pound of granulated sugar, put with half a cup of cold water on the stove, and stir until it comes to boiling point, then add soaked gelatine and boil moderately for twenty minutes; flavor with rind and juice of one lemon and one tablespoon of rum; wet a pan in cold water and pour mixture to the depth of an inch; when cold cut in squares and roll in confectioner’s sugar; a few chopped nuts added are goos.–Mrs. J. W. Taylor.



MAPLE MOUSE.–Boil the yolks of three eggs and one cup of maple syrup for a few minutes in a double boiler; when cold add a pint of whipped cream, and one tablespoonful sherry. freeze or pack in ice. chopped fruits or nuts may be added when nearly frozen.–Mrs. Malcomson.




GINGER PEARS.–Four pounds chopped pears; one-quarter pound preserving ginger, three lemons, three pounds sugar; boil lemons and ginger until tender, and put in pears and sugar and boil three hours; use the juice of lemond and outside rind.–Mrs. E. R. Smith.

GRAPE FRUIT AND LEMON MARMALADE.–Two large grape fruit, three lemons, slice same as orange marmalade, add same quantity of water and sugar,–Mrs. W. H. Taylor.

RED CURRANT MARMALADE.–Five pounds currants, steamed, five pounds granulated sugar, one and a half pounds seeded raisins, chopped, four small or three large oranges cut as for marmalade. boil three minutes. this quantity makes seven pints.–Mrs. Taylor.

CRANBERRY FRAPPE.–Boil one quart cranberries in one pint of water five or six minutes, strain through a coarse cheese cloth; add one pint of sugar, and boil until the sugar is dissolved; add one tablespoon of powdered gelatine (previously dissolved in a little water); when cold add the juice of two lemons, freeze to a mush, using equal parts of ice and salt; serve in glass cups with roast turkey.–Mrs. W. J. Taylor.

The disagreeable effects of peeling onions may be obviated if held under water. Have a large bowl of clear cold water, and hold the hands–and the onion–under the surface, and no tears will flow, not discolored fingers betray your occupation.


SPICED PLUMS.–Four pounds plums, two pounds sugar, five gills vinegar, cloves, mace and cinnamon to taste; seed the plums, tie spices in bags. Boil till thick and seal.–Mrs. Coate.

CHERRY OLIVES.–Fill a quart jar with cherries, add a tablespoonful salt and fill the jar with half vinegar and half water.–Mrs. Lee

FRENCH MUSTARD PICKLES.–Two quarts small onions, two quarts cucumbers, one large head cauliflower, six green peppers, soak all over night in salt and water in separate dishes; the cauliflower in milk and water. In the morning scald in vinegar and water; while steaming hot, lift out and put in a crock and pour dressing over. Dressing–Three cups granulated sugar, one cup Beaver flour, one-half oz. tumeric powder, one-half oz. celery seed, one-quarter pound mustard, one-half gallon vinegar. Cook till thick; add bunch or two of chopped celery. Stir occasionally.–Mrs. Gordon.

CHILI SAUCE.–Twenty-four large ripe tomatoes, four white onions, three green peppers, four tablespoons salt, one tablespoon cloves and allspice mixed, one cup sugar, one pint vinegar. Boil slowly for three hours. Tie spices in bag.–Mrs. Fred Stone.

PEPPER PICKLES.–One dozen red peppers, one dozen green, three large onions, grind all together, pour boiling water over this and let stand five or ten minutes, drain, cover with cold water and let come to a boil; drain again. Then pour over the following mixtures; one quart vinegar, three cups brown sugar, three tablespoons salt, and cook five minutes.–Miss McNaughton.

SPICED CHERRIES.–Seven pounds cherries, three and a half pounds sugar, one-half pint vinegar, whole cinnamon and cloves tied in a bag; weigh the cherries after they have been pitted. Make the syrup first, put the cherries in and cook three or four hours.–Mrs. Lee

SWEET GREEN TOMATO PICKLES.–Seven pounds tomatoes sliced, three pounds brown sugar, one quart vinegar, one tablespoon cloves, allspice and cinnamon; boil until syrup is as thick as molasses, keeping tomatoes in all the time; the tomatoes much be sliced over night, with a very slight sprinkling of salt; in morning drain off all liquor and weigh tomatoes.–Mrs. J. M. McKerrall. (“sliced” may be a misprint)

PEPPER HASH.–One large cabbage, one-half dozen green peppers (remove seeds from three of them), one-half dozen white onions; chop all fine; add one-half cup salt; let stand a few hours, then drain through a cheesecloth and squeeze all water out; add three quarters cup white mustard seed, one tablespoon celery seed, and one small bowl white sugar; pour cold vinegar over it, adding one quart more than will cover it; stir occasionally, then bottle.–Mrs. W. J. Taylor.

CUCUMBER PICKLES.–One peck cucumbers washed in cold water and wiped dry; make a brine of one teacupful salt, two quarts water, bol and pour over the pickle, let it stand one day, pour off; take equal parts vinegar and water, with piece of alum size of hickory nut, pour this over boiling; let it stand two days, wash in cold water; get fine cider vinegar; add pepper together and pour over pickle.–Mrs. fred Stone.

PICKLED SMALL GHERKINS.–In a crock put a layer of gherkins; sprinkle with salt, and continue sprinkling each layer until the crock is full; leave them two or three days, when salted; wash thoroughly, put into kellte with diluted vinegar, and bring to a boiling point, but on no account let them boil; draw off the vinegar and put pickled in a crock; take fresh vinegar, and to each quart add half cup of sugar, one red pepper, half a dozen whole cloves; boil well and pour over pickles when hot, and cover up.–Mrs. T. MacKeand.

SWEET CUCUMBER PICKLES.–Twelve pounds cucumbers, two quarts vinegar, four pounds sugar, mace, cloves and cinnamon; peel the cucumbers and cut into pieces and size desired; soak in weak brine over night; tie spices in a bag and boil with vinegar and sugar; rinse the cucumbers and drain well; boil until clear. seed cucumbers are not to be used.–Mrs. W. Phillimore.

GRAPE CATSUP.–Scald and strin through sieve the grapes, and to every quart of juice add one-half teacup vinegar, one teaspoon cloves, one teaspoon cinnamon, one small teacup; boil until thick.–Miss Stone.

PICKLED ONIONS.–Peel small onions, soak them two days in a strong brine, changing brine once; scald them in milk and water and without cooking; rinse in hot water and soak for one day in weak vinegar, in which is to be dissolved a very small piece of alum; scald strong vinegar, with whole black pepper and some pieces of red pepper; pour over onions, and bottle for use.–Mrs. S. M. Glenn.

CRAB APPLE RELISH.–Three pounds of crabs, one and a half pounds sugar, one pint vinegar, one dessertspoonful ground cloves, one dessertspoonful ground cinnamon, one dessertspoonful ground black pepper, one dessertspoonful salt; scale the crabs in a very little water and rub through sieve, weigh and mix together, boil slowly till about the thickness of chili sauce.–Mrs. Gray.

FRUIT CATSUP.–Six apples, twelve peaches, twelve plums, six onions (small), one dozen pears, twenty-seven tomatoes; boil all together, put through colander, add one quart cider vinegar, two teaspoons cinnamon, two allspice, one cloves, three teaspoons salt, three sugar. Boil one hour.–Mrs. Cable.

TOMATO CATSUP.–One-half bushel tomatoes, six large onions, eight red peppers, one and a half cups sugar, one pint vinegar, one cup salt, three teaspoons mustard mixed with water and added when catsup is nearly done (put spices in one bag and onions and pepper in another, and take onions out in two hours), cinnamon and whole cloved, one package mixed spices.–Mrs. Gordon.

GOVERNOR SAUCE.–Slice one peck of green tomatoes, sprinkle on one cup salt and let stand over night, add six green tomatoes, sprinlle on one cup salt and let stanf over night, add six green or red peppers, four large onions cut fine, one cup sugar, one tablespoon salt, one tablespoon brown sugar, one allspice and one of white pepper. Let simmer until soft, put in jars and kept air-tight.–Mrs. Stephenson.

SPICED CURRANTS.–Three pounds sugar, seven pounds currants, one pint vinegar, one teaspoon salt, two teaspoons black pepper, two teaspoons ground cloves, two tablespoons cinnamon; put the sugar, vinegar and spices in a pan, boil together and skim; jam the currants, put all together and boil slowly for four hours; stir often.–Mrs. Hitchcock.

SWEET PICKLED PEACHES.–Eight pounds pared peaches, four pounds sugar, one pint vinegar, one half pound raisins, one-fourth of a pound whole cinnamon.–Mrs. W. M. Wyckoff.


RASPBERRY VINEGAR.–Two quarts of berries, one quart vinegar, to every pint of juice one pound of sugar; mash the berries and add vinegar; let stand four days, strain, add sugar and boil twenty minutes, bottle; when cold, cork tight and keep in a cool place.–Mrs. Northwood.

GRAPE JUICE.–Pick twenty pounds of grapes from stems, put in a three-gallon granite kettle, put in four quarts of water; heat to the boiling point, remove from fire, mash well and strain. Measure the juice and add one pound granulated sugar to each gallon, set on stove and boil one minute. Skim and bottle, seal tightly, and keep in a dark place.–Mrs. Jenner.

GRAPE WINE.–Pick the fruit off the stalks and put in a kettle to boil, then strain and put in a crock, and set it near the stove for a week; skim any scum off, then bring to a boil; add three pounds of granulated sugar to every gallon of juice; after it has boiled a few minutes put in jars; when it has done fermenting, bottle; keep in a warm place when fermenting.–Mrs L. Glenn.

CURRANT CORDIAL.–Four pounds red currants, eight ounces ginger rott (crushed) two ounces bitter almonds, half a pound sweet almonds, juice of three lemons, rind of two, one gallon uncolored whiskey; let the ingredients remain in the spirits, in a jar closely covered, for ten days or longer; then pour off carefully; add four pounds loaf sugar; after this dissolves strain through a flannel bag, and bottle. Do not bruise the currants.–Mrs. J. McKerrall.

LEMON SYRUP.–Eleven cups granulated sugar, nine cups cold water; when started to boil, boil fifteen minutes; when cold add one twenty-five cent bottle of Sheriff’s essance of lemon, one and one-half ounces citric acid (powdered), bottle and add one tablespoon of syrup to glass of water.–J. G. Paxton.

If table salt is sprinkled over wine stains, while yet yet, they will disappear immediately. If the stain is allowed to dry, moisten with boiling water, rub hard with salt and pour boiling water over the stain until it vanishes.


REGARDING CANNED GOODS.–Marion Harland advises those who use what grocers catalogue as canned goods always to open the cans some hours before cooking the contents and empty into an open bowl, set in a cool place. This removes the close, airless, smoky taste. Drain the liquid from peas and beans, cover with fresh water, and let them soak for two hours. It freshens them wonderfully.

Little red ants cannot travel over wool or rag carpet. cover the floor with coarse baize, set the sofa on that and you will not be troubles with them. Cover a shelf in your closet or pantry with flannel, set whatever you wish to keep safe from ants on it, they will at once disappear.

Smoke-stained lamp chimneys can be cleaned with salt. wash them first with warm water and soap; and while wet, rub them well with dry salt. Vinegar will also remove the stains.

Kerosene will make the tea kettles as bright as new. Saturate a woolen rag and rub with it. It will also remove stains from varnished furniture.

Clear boiling water will remove tea stains and many fruit stains. Pour the water through the stain, and thus prevent it spreading over the fabric.

To clean marble mantle pieces discolored by smoke, apply benzine, and rub it with flannel. The application must be make several times.

TO REMOVE MILDEW.–One tablespoon of chloride of lime, and pour nearly one quart boiling water on it. Add one heaping teaspoonful baking soda. Dip articles up and down in the mixture.

Spirits of camphor will take white spots from varnished wood.

Vinegar and salt will remove stains from brass. Mkae it into a paste and apply it with a piece of flannel; rub off with a dry piece of flannel.

A damp woolen cloth dipped in dry table salt will remove egg stains from silver.

Diluted Listerine, applied with a nose spray, will break up a cold in the head.

If soot falls on the rug, put on pleanty of dry salt and brush it up at once with a stiff whisk or broom. there will be no stain.

Wash white silk in alcohol to prevent turning yellow.

Coffee grounds kept in the sink strainer will catch grease, and thus prevent clogging of the pipes if all greasy water is poured through the strainer.

Soak new broom in strong, hot salt water before using; this toughens the bristles and the brooms last longer.

Rub grass stains with molasses and they will come out in the ordinary wash.

Put the sugar used in a fruit pie in the center of the fruit. to put it on top makes the crust sodden.

Boil a faded dress in cream of tartar water if you wish to make it white.

A piece of putty, pressed over a hole in graniteware, on the outside, and allowed to become thoroughly dry and hard, in fact baked on, will the pan or dish as good as new, and it will last as long as one wants to cover new holes. the old one will not break through if the putty is hard enough before using. any kind of a tine may be meanded in the same way, if one does not object to looks.

Never leave soap standing in water, because it wastes it. Never throw your shells of soap away. Put them in a jar, fill up with water, put it in an oven, and let it boil well, with a lid over the top, and when the soap is all dissolved take it out and put to cool, and you will be able to cut it out; therefore, you can use it again. It is useful for washing flannels.

COUGH MIXTURE.–One ounce paregoric, one ounce seneca, one ounce wild cherry; one tablespoonful three times a day for an adult.

Here is a new way of cleaning a clock that seems inclined to go out of buisness; take a bit of cotton batting the size of a hen’s egg, dip it in kerosene, and place it on the floor of your clock in the corner. shut the door of the clock and wait, three or four days. your clock will strike as of old, and if you look inside you will find the cotton batting black and with dust. the fumes of the oil loosen the particles of dust, and they fall, thus cleaning the clock.

RULE FOR VEGETABLES.–All green and top-ground vegetables in salted boiling water; all white and underground vegetables in boiling unsalted water.

WASHING FLUID.–Take one can alkali, five cents each salts of tartar and hard ammonia; dissolve in one gallon soft water; after dissolved put in a large jug, adding two more gallons of water; two cups of fluid to boiler of clothes.

COUGH MIXTURE.–Equal parts of rum, honey and linseed oil; warm honey, mix with linseed oil, then add rum. Dose dessertspoon three or four times a day. Very good.


PROPORTIONS.–One heaping teaspoonful of baking powder to two cups flour.
One teaspoonful of cream of tartar and a half-teaspoonful of soda to two cups flour.
One level teaspoonful of soda to two cups of sour milk.
One-half teaspoonful of soda to two cups of molasses.
Four heaping tablespoons of cornstarch to one quart of milk.
a little over an ounce of gelatine to a quart of liquid.

16 ounces equal 1 pound, 3 teacupful, or 2 breakfast cups closley filled, not heaped.
8 ounces equal one-half pound, 1 breakfast cup, closely filled.
4 ounces equal one-quarter pound, 1 teacupful, closely filled.
1 ounce equal 2 tablespoon, level filled.
1/2 ounce equals 1 tablespoonful, level filled.
1/4 ounce equals 1 dessertspoonful, level filled.
1 ounce butter, 1 dessertspoonful.

4 gills equals 1 pint, 3-1/2 teacupsful, or nearly 2 breakfast cups.
1 gill equals 1 small teacupful.
9 large or 12 small eggs weigh about 1 pound without shells.
a common sized tumbler holds about one-half pint.

4 teaspoons of a liquid equals 1 tablespoon.
4 tablespoons of a liquid equals 1.2 gill or 1.4 cup.
1/2 cup equals 1 gill
2 gills equal 1 cup
2 cups equal 1 pint
2 pints (4 cups) equal 1 quart
4 cups of flour equal 1 pound or 1 quart.
2 cups of butter, solid, equal 1 pound.
1/2 cup butter, solid, equals 1/4 pound, 4 ounces.
2 cups of granulated sugar equal 1 pound.
2-1/2 cups powdered sugar equals 1 pound.
1 pint of milk or water equals 1 pound.
1 pint chopped meat equals 1 pound.
10 eggs, shelled, equal 1 pound.
8 eggs with shells, equal 1 pound.
2 tablespoons butter equal 1 ounce.
2 tablespoons granulated sugar equal 1 ounce.
4 tablespoons flour equal 1 ounce.
4 tablespoons coffee equal 1 ounce.
1 tablespoon liquid equal 1.2 ounce.
4 tablespoons butter equal 2 oz. or 1/2 cup.

Beans, 8 to 10 hours
Beef, sirloin, rare per lb., 8 to 10 minutes
Beef, sirloin, well done, per lb., 12 to 15 minutes
Beef, rolled rib or rump, per lb., 12 to 15 minutes
Beef, long or short fillet, 20 to 30 minutes.
Bread, brick loaf, 40 to 60 minutes
biscuit, 10 to 20 minutes
Cake, plain, 20 to 40 minutes.
Cake, sponge, 45 to 60 minutes.
Chickens, 3 to 4 pound weight, 1 to 1-1/2 hours.
Cookies, 10 to 15 minutes.
Custards, 15 to 20 minutes.
Duck, tame, 40 to 60 minutes.
Fish, 6 to 8 lbs, 1 hour.
gingerbread, 20 to 30 minutes.
Graham gems, 30 minutes.
Lamb, well done, per lb., 15 minutes
Mutton, rare, per lb., 10 minutes.
Mutton, well done, per lb., 20 minutes.
Pie crust, 30 to 40 minutes.
Pork, well done, per pound, 30 minutes.
Potatoes, 30 to 45 minutes.
Pudding, bread, rice and tapioca, 1 hour.
Pudding, plum, 2 to 3 hours.
Veal, well done, per pound, 20 minutes.