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vt Il- I -Iq A i.-I |vt*|°w|'o iwn: Ill' \_ Riu A \ APRIL 12’ 1924
1>AGE'rEl‘{s 1 _L _ _ g
_ i’ALiIll.BI.l Fililil IiEC|,i’ES lilii THE IiP'lil'IiAli§ HiIlISEIiEEPEli‘S lllllsi"   USE
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Pudding
Mother M.‘s Puuding
113 loaves white bread sliced and
well buttered.
3 qts. milk. .
3 eggs.
1 lb. raisins.-
1 lb. currants
11/, cups sugar.
1 tblspn. rose \vater. ‘
Bake an hour and a half In a slow
Oven covered. .
STEAMED FIG PUDDING
1,.; cup sl\ot'tt-ning.
1 cup sugar.
1 egg.
1 cup milk.
2 cups flour. -
~1'tspns. baking pwdr.
1,3 tspn. salt.
1,2 tspn lemon or vanilla extract.
112 cups chopped figs.
` Mix well, pour into greased pudd-
ing mold and steam for 2 hours.
serve with [onmy sauce.
Meat
- CAMP STEW
3 slices dried bacon.
1,»Alb. dried beef.
1 tablespoon butter.
2 tablespoons fldtir.
2 cups sliced potatoes.
1f; cup sliced onions.
1 qt. hot vl‘u.ter.
('ook together the butter. flour
and bacon till browned. Add water.
potatoes and onions. cook 20 inimit-
.es more. turn in the heel, boil 20
minutes and serve.
' Pie
SQUASH PIE ’
2 cups cooked squash.
1-3 cup sugar.
1;, tsp. cinnamon-.
1 egg, beaten. ~
1 cup scolded milk.
Line a large plate with pastry
and make a raised and fluted rim.
Mix the squash, sugar. salt, beaten
eggs and milk thoroughly. Fill the
pie and bake it till it is a very rich
brown.
cnexm PIE '
cornstarch lu a little cold milk, and
and to egg and sugar mixture. Stir
an into me swirling milk, nn- untill
smooth. Take from stove and add
vanilla or lemon (laroring to taste,
pour into a crust (which you have
already baked), when. cool frost
with whites ot eggs and powdered
sugar and brown in oven.
MOCK MINCE PIE
cups hot water.
1 cup molasses.
1 cup sugar.
‘-2 cup cider. '
l tsp. cinnamon.
la tsp. cloves.
1 tsp. salt. _
Small piece oi butter.
-l crackers rolled fine.
lloil until thick: this makes 3
pies. -
. CRANBERRY PIE
1,1; cup raisins.
1 cup chanherries.
1 cup sugar.
1,1; cup water.
1 tsp. vanilla. ~
Chop cranberricg- and raisins to-
gether. add remaining ingredients.
cook with 2 crusts.
PLAIN PUMPKIN PIE
1 qt. sifted pumpkin.
2 tblesps cornstarch,
1 quart milk.
1 egg.
Sweetcn and flavor according to
taste. Rub the cornstarch smooth in
a little milk. Bake in 1 crust.
Cake 1
FROSTED LOAF CAKE
Cream ¥\; cup butter.
Add 1 cup sugar.
2 egg yolks, beaten light.
1 cup milk.
2 cups tlour. lf
3 level tspns. baking potyder.
1 tspu. vanilla.
Lastly add 1 egg white, beat for
three minutes and bake in loaf toi
40 minutes.
FROSTi:'iG
Cook l cup oi sugar, V2 cup milk.
2 squares of chocolate six minutes;
1 cup chopped apples cooked in 2 lhut- our in- L.(,\-H; cook on lop
l
1 pint milk.
2 level tbisps. cornstarch.
3 tblsps. sugar. ‘
2 eggs.
Flavoring evtract.
Scam milk' h"“.egg y°lll‘{i"_ “Ing Cream 1 cup sugar and 2 tables- parsley. But bread in cube shape,
sugar togedier until light, t sso tl Duong mt, add 1 egg beaten. sm 2 add I quart of honing 'Men when
cups flour 1 teaspoon soda and 2 beef Cubes have dissolved add
teaspoons cream of tartar tor 3‘11101'€° Slllf- DQDDE1' 111111 HH! Ol’ U10
teaspoons baking powder) and lfabove ingredients if desired. Keep
teaspoon salt together igto egg aud‘li0t until ready to serve, then add
sugar. add 1 cup milk and beat well. B piece of butter. Use meat stock
Beetut
add 2 tablespoons butter and cook
to spread.
ONE EGG CAKE
Vanilla. .
Dgert
A Glffilllly .\l3SS Of I'I3.lI' 1'Ap|0¢;A ¢;REAM
4 tspns. tapfoca.
Few grains salt.
: (I ‘ Y! 7
3_c Dandcrine does \\onders 1_3 cup mg”
for Any Girl`s I-lair `
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1 qt. milk (bot).
2 egg yolks. _
1 isps. vanilla.
‘und add to tapioca. Cook until it i
as thick as boiled custard. Ile
move from fire add 1 teaspooniu
meringue. Cook in a slow oven.
MERINGUE.
and dry. fold in the sugar and
spread on pudding.
General
MACARONI AND CHEESE
D
salted water 30 minutes: turn lat
colander, pour over cold wate
Put a layer of grated cheese in
buttered baking dish. then a iaye
the sauce, rpeat Cover with (ln
six minutes; add 1 teaspoon vanilla
and beat until ut' right consistency Uf iZ111'llC- allll HHH and lJ1'€BB Wilil
Cook tapiocu, milk 'and salt in ed parslt-y,» salt and pepper,
double boiler 15 minutes. Stir fre- Wash and scrape carrot, cut in 1,6
quently. Bent egg yolks. add sugar inch lengths. Wash and pare 1,/2 mr.
25
of vanilla and let cool. ('over with vegetables, put in pot and cock 10
Two egg whites. 3 teaspoons water. Boil ono hour. Add remain-
sugar; beat egg whites until stiff Ing, parsley. salt and pepper.
of macaroni and pour over hal
DELICATE OMELET .
4 ggs.
1 cup sweet milk,
1 tablespoon flour. `
Pinch salt.
To thee well beaten yolks add
flour tlissolwd in a little mtlk, thcj
salt, stir in gently the stlffly beaten
whites, and lastly the milk. Have
a deep spider well buttered and
- D .
of stove until set on edges: then
remove cover and place in o\'en
until brown; then double andl
place on platter and serve at onct-.l
CHEESE FROM BUTTERMILK
Use fresh buttermilk from wcll
ripened cream.
Heat to 90 degrees, than set in a
warm place for three or four hours
or till curd separates; stir fre-
lquently and gently. I-ieat again to
130 dcgrets for soft or 140 degrees
lor harder cheese; ict set for two
hours and then hang in bag to
drain all night.
Add salt. Some use a little
pepper or sagef
TASTY HOT CAKES
Dice very finely 1-2 of at si:-tall
onion and 1 small stalk oi’ celery.
Add 2 tablespoons of crisp fried
bacon which has been run through
Intent chopper;` a tenspoon of salt
and 1 of butter; lastly 1 cupful of
,creamed potato. Wnrk this mixture
together with a batter made up
ot’ 1 beaten egg, 1-2 cup of milk and
1 cup i’lour.` Drop by spoonfuis in
frying pan and fry in pork or
bacon fat an inch deep in the pan.
until brown and crisp on both
sides.
HARD SAUCE
1-3 cup butter.
1 cup powdered sugar.
` 'rt-teaspoon lemon or vanilla flav-
oring,
Cream butter until very light;
add sugar very slowly, beating
until light and creamy. Add flavor-
iing and beat again. ,
, Soup ,
POOR MAN’S SOUP ,
. First cut up two or three pieces
the back of a spoon to draw out the
juioe. Add one medium onion, cut
up, two beef cubes, celery and
lin place of hot water if you have it.
lou can leave out any of the above
seasoning that you wish. A little
,tomato catsup or table sands is
igood. This soup needs no cooking.
VEGETABLE SOUP `
'One-third cup carrot and turnip,|
‘.~.» can Celery- 1% cups potatoes, 1,<_. i
onion, l quart water. 5 tablespoons]
|111!-IN, ‘fs tablespoon finely chapp-|
nip and cut as carrots. Cut potatoes
- in small pieces, celery 54 intel;
Iipieces and cut in thin slices. Mix
minutes in 4 tablespoons butter,
stirring constantly. Add potatoes.
cover and cook two minutes. add
skin and bones. rub through tt,
I. sieve. Scour milk with onion. re-1
I more onion and add milk gratlually‘
to salmon. Then season and bind.;
0 Bay siv pig’s-feet which all but~
of mashed potatocal 1-2 cup of flour.
1-2 teaspoon. of salt, and last 1
teaspoon oi' baking powder. Fry
small amounts made into balls, in
hot fut.
___i<¢o>i--
DISHES FOR SUNDAY
NIGHT SUPPERS
OVSTER SHORTCAKE
Make the usual biscuit dough,
the same as for a dozen or so of_
biscuits, and when it is baked,l
split it as |`or u fruit short cake,_
and butter both inside surface gen-_
er-ously. l.a_\' the lower half on al
hot. plate and cover it with the fill-'
ing. Place the other half over it,
butter the top, than put the remain
der oi the oyster filling over all.l
For the filling. strain' of the liquor;
from a solid quart oi oysters, or
about three dozen, heat it hot.i
then :lrop in the oysters and cook'
them for two or three minutes, un-
til the boards curl. then drain them.
Have readya good rich cream
sauce, well seasoned. Drop the
oyster in the sauce. They are then
ready for the short cake. li' there‘
is any extra sauce left keep it hot
and servo it over 'each helping.
JELLIED P|G'S FEET .
chcrs have tucked away in brine.
Rinse them in cold water, then
put them on to cook. Boil them
fifteen minutes. then throw oft the;
water, and boil them again adding
1:-rlli boiling water, Boil the pig's
Ieet until they are very tender,
then drain them, saving a lull cup-
lul of the water that they werei
bollell in. To the second water
there should have been added a
tew stalks ol' celery. an onion stuck
with four cloves, a. sliced bud of,
garlic, half a bay leaf and hail
I
I
pepper. Remove all the bones from'
the feet, then chop the meat, add ful ol the liquor, saved from tht
to it a tablespoonful of washed second-boiling. Turn this mixture
capers. tt chopped hard-boiled egg. uto a wetted mould and set it tn
a red pepper. salt a teaspoouful of,harden. Serve it sliced with pot-
Worchester satire and the cup,at0 salad.
THOROUGH
cleanliness is
simple cleanliness.
Enjoy the pore-
deep cleanliness
obtained by the
use of Fairy Soap
-soap in its pure-
esl form. Made
especially for bath
and toilet use. ls it
inyour bathroom?
qtml I
W
SALMON SOUP ` '
1-3 can salmon. .  0--!nl_ "_LB er"d_l’.‘.
n ITEC
c a
1 qt. stained muk.  * Wl1lCl1 C0lll3"l3 P101/C
fi
1 slice of onion. Hand "Bayer" bong of l_
§ tll)J‘lsps_ butter. - A H ‘ h Also bottlu of 24 and 100-Dru
Boil ‘A pound macaroni broken i Sim flour. Mlginrnmxt e gt-ngenmnrt uegmm-a in cfm-an of Bum' lmuflmff "f
into small ieces in 3 pints boiling 1'-'ll WPS- BBN- mnntlrnnct-t::e,"to° luistqlltinlvthilcwrlmnll lrbltzllllauhotzg ’lt':bl¢u“glH|l3|%r°ut
0 1;*/nw gl-ning peppe,-_ win be mmwa was tn.-lr gr-ami a-out mm, um "'Buer cms."
¢ tsp. celery.
SAY “BAYE R” when you buy- 
Proved safe by millions and prescribed by physicians for
Colds Headache_ Neuralgia Lumliago
Pain. Toothache Neuritis Rheumatism
r
and drain. Make a white sauce.. Dfaln 01| f1'°m 98311011. \'0m0V@ g
ESTABLISHED 1894
Girlsl Try this! When comb
and dressing our hair, just moin
vour hair bnnlt with I. little “Dlmd|l"- noun an and penn” md; mr
\ 1|
me and brush li. through your hair. _
do “mil “ll m-l“d' 9°" lm 5"d“` quarters of an hour or until soft.
The effect in |tlu't,ling'I You out
your hair up immediately and it. wil _
appear twice as thick uid heavy-A "en mmed “d '"“°°'h'
infuse oil gloomy hair, sparkling within (w°\"‘1h'"°t °':¥; 1” 15”- is sauce.
i Q pqgggggin thgg j gg bk OUP. Dil 8 l ITC ll Q MIGIPO
softirezs, freshness and l\:r\|r'lll):<:; Wlll Mio thlckln the nuns.) MASHED cARR°Ts
-_ While beautifying the hd: -
. ' e
bread crumbs dotted over with
butter. Bake until browned.
°°“ nam melted. and 2 - tablespoons
I ally 1 cop milk. stirring until
GEORGE NEAL Lfii.
_ warm saucx-:_-rut 2 lable-_ W h d _
‘"3 spoons butter in a saucepan, stlr.th9m”Pm':.= aig;ge|:ax§|lD;;at:_f
I Vegetables 5
CREAMED PARSNIPB
Put into boiling water, odd tea-
spoonful salt. Boil about three
Drain oil’ tho water and place in
a vegetable dish. Cover with white
Scrape and wash seven good-
“Dnnderlne" is also toning had stimu-
latin each sin le hair to thl&,
K 8 81°* .
lung and strong. Hair stops falling _ One cup tomato soup and number and mash ,dd 3 g0°d_,|ze View of
out und dmdntif dill srl. Get
bottle of delightftsre ‘retraining
toll
“Dlnderine” at any drug or
NU“f¢1‘ Nd lu" "9 hm' °‘"hY md poachlng. Serve hot on buttered ‘ ' POTATO PUFFO
yuitllful your hair becomes.
EGGS POACHED IN TOMATO
SOUP
ofegga required. Heat soup
dllh or pan drop eggs as fo
toast with hot soup.
and
let come to boiling point; in flat mp, ge,-ye h,_,¢_
sized carrots. cool: until tender.
boiling them in salted water. drain
butter and season with pepper and
r
TWO 8882, beat well, add 1 cup
` sl. Jams, Nad.
We handle all kinds of
P. E. Island Produce
Consignments _of
LIVE STUCK
Will havocour  attention
Reference: The Bank lof"Fl6va"Sc0iiH
' 'WI IB I.