The Samaritan cookery book

Melt the butter in a saucepan, stir in the flour, and blend carefully. Add yolks of eggs one at a time, and beat thoroughly, adding the milk very gradually. Put in all other ingredients and cook well. Then add the whites whipped to a stiff froth and put in a prepared souffle tin, with a band of greased paper coming a good way up above the tin, and a piece on the top for a lid. Steam for an hour, and serve at once with sauce made from the juice of the pineapple. Mrs. Graham, Bute Terrace, Strathbungo. Try SMITH’S Clascow FURNITURE POLISH Does not finger mark, is easily used, and gives a beautiful and lasting polish. TESTIMONIAL. Having first practically tested the “ Glasgow Furniture Polish,” prepared by Mr. Peter Smith, against other preparations for the same purpose, and thereby satisfied, ourselves of its superiority. We have for a long period used it exclusively in our own trade, and have recommended it when occasion offered, to our wholesale and retail customers, with so much appreciation, that our demand for it in both departments has largely and steadily increased. We are thus enabled to give our testimony in its favour. (Sgd.) WYLIE & LOCHHEAD, Limited. In Bottles, 3d., 6d., Is., and Is. 6d. SOLD EVERYWHERE. JAMES SMITH, MANUFACTURER, 104 MONTROSE STREET. CLARESQUE PLATE POWDER . . . FOR . . . JEWELLERY, PLATE, PLATED ARTICLES, &c„ IMPARTS A BRILLIANT AND LASTING POLISH. BY USING IT A GREAT SAVING IS EFFECTED— In the time required for cleaning the articles. On the wear and tear of the articles, the cleaning and polishing being done at the same time. BEING USED DRY IT CHARMS EVERYBODY WITH ITS CLEANLINESS. MANUFACTURED BY JAMES PATERSON, ABERDEEN, AND SOLD BY THE PRINCIPAL ITALIAN WAREHOUSEMEN, IRONMONGERS, &c. WHOLESALE AGENT— JAMES SMITH, 104 Montrose Street, MINCE MEAT (for Christmas Pies). 2 lbs. lean beef. 2 lbs. suet (beef). 2 lbs. of raisins. 2 lbs. of currants. 2 lbs. of apples. A tablespoonful of salt. 2 lb. moist sugar, f lb. mixed peel, i 07.. mixed spice, i pint of sherry. b pint of brandy. Prepare the lean beef by taking every scrap of fat away, and the suet by removing any skin or stringy bits, then chop them fine together. After stoning the raisins, and taking skin and core from the apples, chop them also together. Wash and pick over the currants, and rub them in a cloth, leaving them a short time near the fire to dry thoroughly. Sprinkle the salt over the beef and suet, mince the peel, and by degrees add all the other ingredients, mixing well all the time, and putting in the wine and brandy after everything else. Put the mince meat in a jar well tied down, and keep in a dry place. It is better to make it a few weeks before using, and it keeps good for many months. Lady King, Carstairs House, Carstairs, N.B. YORKSHIRE PUDDING (for Roast Meat). 4 eggs. I i teaspoonful of salt. 4 tablespoonfuls of flour. | 2 or 3 tablespoonfuls of milk. Beat the eggs well and mix gradually with the flour, add the salt and the milk. Beat the batter till it is perfectly smooth, and in the meantime place the pudding tin beneath the roast meat to become hot and to be moistened over with the dripping from the meat. Pour in the batter and place under the meat, turning it round so that all parts may be equally done.