The Samaritan cookery book

sponge cakes and place over apples. Boil the milk and pour it over the yolks of the eggs, add a little sugar, and pour over the sponge cakes and apples, and place in the oven for io minutes. Beat whites to a stiff froth. Sweeten with a dessertspoonful of castor sugar, pile on top of tart, and return to the oven for a few minutes to harden a little and brown slightly. Miss G. M. Dunlop, 8 Forth Crescent, Stirling. BREAD PUDDING. t teacupful of breadcrumbs. I i teaspoonful of butter, teacupfuls of milk. | a teaspoonfuls of sugar, i egg, flavouring. Warm butter, sugar, and milk, and pour over breadcrumbs. Leave for a little to soak, and then add the yolk of egg and a little flavouring Beat up the white stiffly and stir in gently. Bake in a moderately hot oven till set and lightly browned. Miss Watson. EXTRACT OF MALT. 4 lbs. malt (from a brewery, 2d. per lb.). 4 lbs. Demerara sugar, or to every breakfastcupful of liquid allow £ lb. sugar, Soak the malt for 24 hours in about 10 breakfastcupfuls of water. You may require more, and if so add it by pouring it through the malt and allow to soak well in. Squeeze and strain through a hair sieve. You should have about 8 breakfastcupfuls of liquid. Add 1 or 2 cupfuls of water to allow for boiling in. Boil 2 hours, strain, and if you have not enough, add water and make up to 8 breakfastcupfuls again (you must judge the strength, it may not stand having water added, if so just leave it and use less sugar). When well strained through a jelly bag or cloth, add the sugar, lb. sugar to every breakfastcupful of liquid, and boil ^ to f hour. Put in jars, and begin by giving 1 teaspoonful three times a day and increase to a tablespoonful gradually, and keep on taking a good while. It should look like a brown thickish syrup. Dr. Stuart Nairne. LINSEED SYRUP FOR COLDS. i£ tablespoonfuls of linseed. I 2 breakfastcupfuls water. 4 tablespoonfuls good white I i lb. candy sugar or good vinegar. | brown sugar. Put the linseed and water on and simmer for 3 hours. There should be 1 breakfastcupful left , if the water has evaporated too much add a little more and bring to the boil ; strain. To this add the candy or sugar and bring to the boil, stirring all the time till dissolved. Then add the vinegar. When cool, bottle and keep well corked. A teaspoonful when the cough is troublesome often gives relief. Mrs. Smith, 77 Hill Street, Garnethill, Glasgow. DRINK FOR A COLD. 4d. worth of glycerine. | Juice of a lemons. Put into a bottle, cork, and shake well together. Use 1 teaspoonful of the mixture with one of sugar in half a teacupful of boiling wrater. Lemon juice cuts defluxion, and glycerine is both soothing and healing. Will open in the | — — — Early Spring Season of 190U. TRERON <1 Cie, High=Class Milliners, Mantle Makers, Dressmakers, Ladies’ Tailors, Silk Mercers, Glovers, Hosiers, Exclusive Drapers, Restaurateurs, & Univeral Providers. 'J'he Galleries "Warehouse, 254, 256, 258, 260, 262, 264, 266, 268, 272, 274, 276, 278, 230, 282, 284, 286, 288, and 290 SAUCHIEH ALL STREET, 1, 3, 5, & 7 Rose St., & 2, 4, 6, & 8 Dalhousie St. ELEVATORS TO ALL FLOORS. RESTAURANT, TEA ROOMS, CAFE, SMOKE ROOMS, WRITING ROOMS, READING ROOMS, LADIES’ TOILET ROOMS. TRERON et Cie. STWeRS apjd Pj^KLES. r CHOCOLATE SAUCE.