The exhibition cookery book

Suet Puddings, Plain 119 Do. Brown . . 120 Do. Sultana . . 121 Do. Marmalade 122 Do. Fig . . . . 123 Do. Lemon . . 124 Boiled Jam Pudding 125 Christmas Pudding.. 127 Baked Plum Pudding 130 Castle Pudding .. 132 Light Invalid Cakes 194 Plum Cake . . . . 202 Queen Cakes . . . . 203 Eough Puff Paste . . 206 AVater Biscuits. . .. 207 Fruit Tart 211 Swiss Poll 2i2 Tea Scones .. .. 213 Milk Polls 214 Hovis Scones . . . . 216 Advertisements. V. WARRINGTON Stratford & LONDON. aiTi usir^ a fycn/V)OND. xsaid. “ Richmond’s a treasure, use it welJ^ No dust, no dirt, no smoke, no smell.” \ i. yL(hi'i'l innuentn. Advertisements. VI 1. StUl UurivktUd for Qu^my a&d O 03E’S PATENT REFINED SPARKLING GELATINE. HTAONUEK TBAN I.SINULASE. ai oai-* Vaiii. TRf ITiM. (or Coiitian^c*. St«»k»th. roKiit. 0»alt*. t>ul ('aiAPaiiR. STANDS UN»IVA«,I.EU for u«kAii« #iic« Ca?«r.(.LiRi JiLLV ■•M Is rackats oslj •t 8d. 9d Ik. Ik. Od 3k. 5k. and lOk. »*ch. p j 14 j 3 6t >l U4 W>i«n.R III Jelly. nS’ The ln». racket yield* Je(l> eo h « *» 6d. »>er tJi*eT. 1 Patent Gelatine Worha. Corgic Mill*. Edinburgh. (When buying, see you yet the Registered Tartan Packet, as above J. COX’S SPARKLING GELATINE is used in the fol- lowing’ recipes contained in this Cookery Book : — 131. Honeycomb Pudding 133. Prince’s Pudding 135. Charlotte Busse 143. Cherry Cream Pudding 145. Prune Mould 147. Banana Cream 148. Canary Cream 149. Chocolate Cream Mould 150. Apricot Cream 151. Batafia Cream 152. Yanilla Cream 153. Ginger Cream 154. Wine Jelly 155. Lemon J elly 136. Lemon Jelly (Economic) 157. Milk Jelly 158. Claret Jelly 160. Biz a I’lmperatrice 162. Mock Ice Pudding 165. Lemon Snow 167. Kimberley Mould 186. Beef Tea Jelly 187. Egg Jelly 188. Port Wine Jelly 225. Yeal Cake 230, Tomato Jelly 232. Aspic Jelly ABSOLUTELY PURE. Free from Ciiemicals in Manufacture, VIU. Advertinomenls. REFINED SPARKLING GEUTINE Makes clear Crystalline Jellies, de- licious Creams and Pudding’s, and many appetising^ Luncheon and Supper Dishes. “It would 1)6 difficult to imagine Low it would be jmssible to get a commercial gelatine of a higher degree of purity.” — Health, Feb. 4, ’99. Manufactured by J. & G. COX, Ltd., of Edinburgh. London Office: Eastcheap Buildings, E.C. Established 1725. Advertisements. IX. eal Milk TDEAL MILK is un- ^ sweetened Condensed Milk, sterilized solely bj' beat, and absolutely free from Chemical or other preservatives. IDEAL MILK contains all the cream of the original milk, and is further enriched 20 per cent, by the addition of pure cream. It is therefore exceptionally nutritious. IDEAL MILK is superior to any other sterilized milk in richness, in flavour, and in the retention of all the q^ualities of fresh milk. IDEAL MILK is a safe and valuable food for Infants and Invalids, and is equally serviceable for all household purposes. If you cannot get IDEAL MILK at your Grocers, send a post card to the ANGLO-SWISS MILK CO., 10, MARK LANE, LONDON, E.C. X AdvcrUmnenls. See that the MILKMAID Trade Mark is on every Tin. The Anglo-Swiss Condensed Milk Co. are tlie largest manufacturers of Condensed Milk in the world, having eleven Factories and condensing daily the milk uf 50,000 Cows. Their “ Milkmaid ” Brand is the Original Con- densed Milk introduced into England thirty years ago. Anglo-Swiss Condensed Milk Co., 10, MARK LANE, LONDON, E.C.