man-NH,- . . - -‘ -"*"* ~.¢-,,.~.,,., .

. , breadcrumbs to make the mixture

. ‘SP8 Oi‘

General,

RHUBARB AND PINEAPPLE

7 lbs. rhubarb

5 lbs- sugar ,

1 can grated pineaplllﬂ-

Cut up over night and cover with sugar, in the morning add D1119- apple and cook until thick, u. ls nice with strawberries in place o!

inea le. " p (Guild; also rhubarb and ﬂraw- berrlos are nice together.)

RHUBARB AND DATES

10 lbs. rhubarb

‘l lbs._sugar

2 lbs. dates

1A’; lb. ;walnut meats.

Wash and cut rhubarb up into pieces do not peel.

Cover with the sugar stand over night.

In the morning put on stove and cook slowly until rhubarb is dons. stone the dates and out up, then add them to the rhubarb cook halt lhour longer then add walnut meats in small pieces. Bottle when cold or hot to suit yourselves, as it will keep either way- ’

and let

RHUBARB ICE -

- l One quart chopped rhubarb, llcrumbs

water, 1 pint oi sugar. grated. rind oi 1 lemon. Wash stalks oi rhubarb, chop without skinning. Add water and \simmer gently until tender. Add grated lemon peel and sugar. Let mix- ture cool: then strain and freeze.

quart oi

TOMATO RABBIT

Chop 1 slice oi onion and cook it 5 minutes ill 1 tablespoon butter. Add 1 cup stewed tomatoes, cook 2 minutes longer and strait; Melt} 2 tablespoons oi butter, blend in an equal amount oi iiour, add 1 cup’ thin cream. cook and stir untili thick, add the prepared tomato, in‘ which a pinch soda has been dis-i solved; 2 cups cheese cut into tiny_ dice, 1 saltspoon mustard and pep-i per and salt to taste. Stir until‘ smooth, add 2 well beaten eggsi cook a minute longer and serve on toast

Bread FlAlSiN BREAD

Heat 3 quarts ‘oisiited iiour. Then add l/é clip oi sugar, small handful oi salt, and 1/; a teaspoon of cinnilnon. Put o. tablespoonihli oi lard in a quart oi boiling water let stand till lilkewarm, add a yeast cake previously dissolved ‘a cup oi warm water; 1 package oi seedless raisins soaked in warm water for iive minutes. Now take the bread mixer. put in the liquids first, then the raisins, and lust the dry ingredients Mix iivc min‘ utcs.

Fish OYSTER LOAF Mix two cups 0i oyster as iree as possible irom liquor, with onecup oi mashed potatoes: sdd one beat- en egg, add enough tine sitted

stiii enough to shapeinto a loai. . Season with a tablespoon oi le- mon Juice or vinegar, .1 teaspoon oi Bill 0!" 1110M. ‘>5 teaspoon oi white pepper, 2 tablespoons, either cap- ‘ mixed ‘ “ The loai may be wrapped in greased‘ paper and baked. or it may be packed into a greased mould and steamed ior an hour.

I IMPERIAL SPORT SHOE CLEANER

This is a special Be Be Co. stock

product lor_Sport Shoes-it

andpoliahca withoutatain- about 1% inches long, and be pm.

ing or removing the color, (red, blue, green etc.) Uae orrSport lhoea oi Ella or Smoked Horse leathers, etc.

lt l l, '_ A "W. Alli’; GOOD DIM-BRO Mates Nubia‘ 6e.

MONTREAL If!‘

_ . - .-\... .,.._., -_.,-.

9- .-< 7

Thiapoliahiaafa- the butter, aid." m voritcwith ladz’ boiling. Ovei‘ l" e m“

‘ ':.:;_. ._ ..r. 1...-..

BAKED HADDDCK

Boil haddock 15 minutes then bone and shred and put 1 layer oi shredded iish in buttered baking dish; cover with white sauce, then layer oi stale bread crumbs, then iish, sauce, crumbs; repeat until dish is i_illed, then bake in moder- ate oven 5e hour. Serve hot. WHITE sane-one our of milk, 1/, teaspoon oi salt, spoon pepper, 2 teaspoons oi hut- ter, 2 tbsp. iiour (i0 "lickiml- Scald milk, add pepper, salt, butter Make n thin smooth paste of iiour with water and add to the scuided mllk.- stirring Cousteau!’ until oi the right consistency.

Vegetables CREAMED ASPARAGUS

Cut the tetfder ends oi 2 bunches oi asparagus into 1-inch pieces. add a teaspooni-ul sugar and boil fill tender, then drain. Put into a ‘smaller saucepan anliadd 1 OIID creamﬂsalt and 119M101‘ 19493191 when nearly boiling, add yolks oi =2.eggs, beaten. v

i

A TOMATO DISH 1 can tomatoes 1 cup bread crumbs or cracker

Butter

Salt and pepper to taste.

l-leat until it begins to boil. Take irom stove and add a tablespoon oi iiour and a well-beaten egg. Mix_ thoroughly. pour into a butter- ed baking dish. Cook until firm. Serve hot.

PARNIPS AND HAM

Take a ham bone-parboil it, then throw the’ water away, add iresh hot water and pllt in your parsnips; let boll down until there is very little juice, no salt is nec- essary, add pepper. This is a de< licious way to serve parsnips. 'l‘liey are also tine, boiled, peeled and placedmround a poi-in: roast and baked a golden brown- or boiled. peeled, and iried, with pork, Pnrsnips are a very nutritious veg- etable and shouldbe eaten liberally when in season. ‘ ' ‘

r

Soup, » . LIMA BEAN AND VEGETABLE SOUP >.

Soak 1 cup dried lima beans over night. Nextmorning drain oil the water and remove tlle skills. Stew the beans in 2% quarts oi water. Aiter they have boiled about one hour add 1 large onion (sliced), and a iéw pieces oi celery cut up.

Let simmer about 3 hours. Mean- while cllt 2 good sizell carrots into dice, add suiiicient water to cover the carrots well and cook them un» til tender. Wash ‘Aﬁllp oi rice and let it soak about 15 minutes.

Strain soup and mash beans and vegetables through a colander into the liqilid. Addsalt to taste. 'i‘hen add the carrots and rice to the strained liquor and boll all toge. "i" 1° 0|‘ 15' minutes. Season with butter the pile oi an egg.

‘IRISH POTATO SOUP

rnse- cnallwlérnqfowtf- GUATR, .

\

i-"Vic-s"

l1

iiollowing together until creamy.

"Juice oi a lemim- '

Yolk- o!‘ 1 e":

ii cup powdered solar

Pmon oi sait-

Prepare the iruit as follows: 4 ,sllces oi pineapple diced; Dull‘! 0! 1 sweet orange and mix with I. cup chopped crisp lettuce; toss to-

lgﬁlllﬁl‘ and pul in serving dish; co- | 1,4, tea- ver with 1 cup washed, unsweet-l

ened strawberries and spread dres- sing over top; serve at once Willi thin bread and butter sandwiches.

STRAWBERRY SALAD i

Cut 1 quart oi strawberries in‘ halves lengthwise: make a dress] ing oi 3 tablespoons oi olive oil. 1% tablespoons oi lemon iuice, 2 tablespoons oi honey or sugar and a little salt. Beat until iuiiy. pour over the berries and ‘let stand- 55 hour in a cold place. Serve on, lettuce leaves. -

CANDLEgLlGHT SALAD .

small plate, then lay a slice oi, Hawaiian pineapple on that and take a small. ripe banana and out

tre oi pineapple; place a maras~ chino cherry on the end oi the ban- ana and then add salad dressing and sprinkle a iew chopped nuts over the lettuce and pineapple-

a most delicious salad. ‘

l FRENCH FRUIT SALAD Use 2 oranges, 3 bananas, 24 large iirln, white grapes, 12 wal-

onnaise. Reel the orages, divide into lobes, cut each lobe into 3 pieces and remove the seeds. With u rery sharp kniie skin the grapes‘ and seed them. Slice the bananas; with a silver kniie nlld shell and halve the walnuts Arrange the iruit on choice and delicate let~l tuce leaves, serve ice cold with spooniuls oi mayonnaise on top.

. Meat.

CHICKEN IN CASSEROLE ‘Cutqnrchlcken as iorf-iricasse. Meltrhali a cupiul butterlins bak- ing‘. pan and cook the chicken in this until‘ it is a light brown, then remove vto tlle casserole; add to the melted butter 1% cupiuls oi chicken broth or, lacking this, use llali milk and hali water. Add a bay leai ii the ilavor is liked, pour over tile chicken and cook slowly llntil nearly done, which will be about an hour and a hali, then add 3 small potatoes cut in slices ai- I81‘ peeling, or a cupiul oi rice which has been parboiled in salted water and drained dry, and cook ior hali an hour longer, then add one- iourth oi a poupd oi iresh mush- rooms which have cooked ior live minutes in butler, or else a can oi mushrooms drained and rinsed, and cook 10 minutes. Season to taste with salt and pepper (white) Arrange the chicken on a platter making a border oi the other in- gradients. very tender cooked in this manner.

POT ROAST

Peel 1 quart llloe white potatoeg and boil them in- Squarts or water,

and m8!!! them: season them with salt and pepper to taste, add 2'

' r , r iine- Return the' mixture to the boiling water and' let boll 15 minutes. Beat very,

Ilight 2 eggs, into which stir a cup leave potatoes hali covered with

oi sweet cream and add it to the: soup: let the whole boil up once and serve hot. “

SOUP A LA JULIENNE

One-halt pint carrots, 95 pint or mrllillﬂ. 1/4 pint oi onions, 2 or 3 leeks. Vzehead oi celery. l lettuce. a little sorrel and chervil, ii liked, 2 ounces oi butter, 2 quarts o!

Ci" "l9 vﬂxetables into strips icular they are all the same size, or some will be hard, while other, will he done to a plllp, cm (he ‘emwev "FY9131!!! cliervll into

larger DlBC8S,\_‘ff.,.ﬂ|g cam," m

done. add all liefither vegetables

f" "Pills-In ‘stew sonny iorat" s!!! labour. slum oil-all the tat. iiour the loitp over thinslices oi’

bread. cut round about the m. or a halt-dollar, and servg. --

A , ‘ ' Salads

srsawselinv spun , Make rdreuing by beating the

When this is glﬂaklul ituip 1.90m- “no ma;

ﬁred tlehtly: place meat in double master when boiled and put 10 medium slaed peeled potatoes around it and pour liquid meat has boiled in over them; this ought to

W818i‘; salt, cover and bako % hour in hot oven. When dono re

move meat and potatoes. make '

Sravy oi iiour and water BHWY in roaster.

Dessert

RHUBAR ILANO MANGE One pint sliced rhubarb stewed till tender with one-hall pint water iuics and grated rind oi one lemor and one-halt cup sugar. arr-gm

with

through a sieve. Add water to the _ iuice to make a quart. Thicket]. with two tablespoons cornstarch *

Boil several minutes. Stir ti; rhubarb ruin in lightly without Si‘?! "S016 with Whipped crgnmgqu. "asmma rlurrens a bananas“ a -" 1% cups bread iiour Z/teaalloons baking powder 9 tablespoon powdered sugar‘ ~ % teaspoon salt ' ' l “ - - it teaspoon-salt it. coir-milk _ 1. egg. ~ 1~ ilblelwon lemon iai

Take a lettuce lest‘ and lay one‘, '

in halves and stand onethaii in cen- .

Makes a very attractive as well as ,

nuts, 1 head lettuce and 1 cup may- _

(All old towl will b0"

Take 3 rounds oi beei ribbed _roll and boil slowly in very little" When well done, take them out water ior 8% hours, known; Q01.

,_ o Key

chant for it.

'| i i Fl l l

l?! so shay/y at‘ Me fink/e

You hear this every day and you will o on hearing it‘ until you try Mercury Fas . toned Hosiery and start expressing the same opinion yourself.

Every wearer of Mercury Fashioned Hosiery will tell you its ﬁne points-the narrowed article-the full fashioned calf———thc wide, comfortable, reinforced top made to Stand any garter strain, are features placed Mercury Hosiery ﬁrst in the esti- mation of your friends. '

Mercury No. 620 is possibly the most popular line of Full Fashioned Hosiery- remember the number and ask your mer-

7IIévcilzypiﬁILs1imlted-ﬁamiltori QCanada

Martens DI’ noslem; Ann uyqcfvvcsh _ ‘ ‘won Min women Awdcmizniten 5w

that have

Mix and siit dry ingredients. Beat eggs until light, add milk and combine mixtures. Cut bananas in pieces lengthwise; sprinkle with ienlon juice; add to first-mixture. Drop by spooniuls in deep iat- Drain on brown paper. Serve with lemon sauce.

‘_--_-{-e-¢i__

The multitude is always

wrong-Roscommon.

'1“ the ~ouls cut a way out ut‘ every diitl- . - zuity. '

Gut a Wayillit l‘ ‘A

When Grant was told that he wu surrounded ‘by the enemy at Bel" mont. he" quietly replied: fWeli; then, we must cut our way out, . The courageous, nl-li- coniidelii.

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