1 bottle grated horse radish drained from the vinegar and 1 pint of whipped cream✪ Cream Horse Radish Sauce. Add horse radish to cream gradually, stirring lightly just before . serving. —Mrs. Barrett Howard. Mustard Dressing for Cold Meat Boil an egg 25 minutes. When cold re- move the yolk, mash and add to it 1 heaping teaspoonful of mustard: 1 even teaspoonful of salt. 2 teaspoo: rfuls of oil or melted butter. Donot add the oil or butter until the egg, mustard and salt are thoroughly mixed. Lastly add vine- gar or juice of a lemon, until of the right: consista✪ Mustard Dressing for Cold Meatncy._-Mrs. G. M. Newton. FISH AND OYSTERS. Escalloped Oysters. Fill a. buttered dish with alternate layers of oysters and grated crackers. or bread crumbs. ‘Season each laver with butter, pepper, salt. Have a thick layer of crumbs on top; moisten with a little cream or rich milk✪ Escalloped Oysters. Bake about 45 min- utes, Brown on top.--Mrs. H. J. Com- mons. Dr. Fenner’s Flavors are Strong and Absolutely Pure. Fish Turbut. . Take White fish or Halibut, 4 pounds atleast; boilin salt water about 5 min- utes; when free from bones, have ready the following dressing: 1 large spoonful of butter; 1 scant spoonful of flour; 1 pint milk. Season highly to taste. Dissolve the butterin the sauce pan; stir in four until smooth and foamy; pour_in cold milk and stir until it thickens. Buttera dish, sprinkle in’ a few bread crumbs; then puta layer of fish, then a layer of cream dressing, and so on. having the top layer of the eream. Sprinkle bread ‘crumbs and tiny bits of butter on top✪ Fish Turbut. Bake 20 minutes. Should be brown on top.--Mrs. Joseph Brown. Salmen Loaf. ican salmon; 5 tablespoonfuls of but- ter; 4 eggs; % cup of bread crumbs; salt and pepper to taste✪ Salmon Loaf. Shred the salmon and mix with the butter, which has been beaten light. Eggs beaten and mixed with the crumbs, ‘then mix all together. Butter a mould and steam 1 hour. --Mrs. R. H. Barnum. SAUCE. 3 1 ap of milk and @il from the salmon;. 1 tablespoonful of butter. Let these come to a boil and thicken with a tea- spoonful of cornstarch, 1 egg beaten and rae he in at the last; with a pinch of cavern’ pepper and 1 teas spoonful of up to the last. ; ; eke mel i ~ of an egg; let this boil. pie ein ny it Dear Doctor:—I cannot find words to express my gratitude toward you, for I feel myself now improving and am confi- dent of a complete cure, and no one but you to thank for it. bat? As you directed I bought another bottle of your Kidney and Backache Cure and I feel it is effecting a cure in me. To think only about 3 weeks ago I wrote you, almost heartbroken and doubt- ing if I ever should find relief, and now have it. Doctor, you will please accept my warmest thanks. Yours truly, William Zimmerman. No. 40 East Avenue. Bread, Rolls, Gems, &e. Rolls. To 1 pint of new milk, take lard the size When cool add 1 tablespoonful of sugar, salt, the whites of 2eggs beaten stiff. % of a yeast cake, and flour to make a batter✪ Rolls. Set this ina warm place to rise. When light make into a loaf and kneed 10 minutes- Let this.rise, then make into rolls; rub top over with melted butter and when light bake in a quick oven about 25 minutes. ,--Mrs. 8. G. Skinner. Baking Powder Biscuit. ‘1 quart of sifted flour; 1 teaspoonful of salt, and two heaping teaspoonfuls of baking powder; i large tablespoonful shortening (half lard and half butter) about 1 cup of milk✪ Baking Powder Biscuit, enough to make a soft dough. Mix very quickly, put on a poard, roll out and cut with. cutter. Bake in a very quick oven.—Miss Emma Thompson, ~ Indian Meal Gems. 2 eggs; 2 tablespoonfuls melted butter; 2 tablespoonfuls granulated sugar; 2 cups sweet milk; 1 cup indian meal; 1% cups flour; 8 teaspoonfuls baking powder✪ Indian Meal Gems. Beat the eggs thoroughly; add butter, sugar and milk, then meal, flour and baking powder. Bake in buttered gem pans about 20 minutes.—Mrs. Jos. Brown.

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1 bottle grated horse radish drained from the vinegar and 1 pint of whipped cream. Add horse radish to cream gradually, stirring lightly just before . serving. —Mrs. Barrett Howard. Mustard Dressing for Cold Meat Boil an egg 25 minutes. When cold re- move the yolk, mash and add to it 1 heaping teaspoonful of mustard: 1 even teaspoonful of salt. 2 teaspoo: rfuls of oil or melted butter. Donot add the oil or butter until the egg, mustard and salt are thoroughly mixed. Lastly add vine- gar or juice of a lemon, until of the right: consistancy._-Mrs. G. M. Newton. FISH AND OYSTERS. Escalloped Oysters. Fill a. buttered dish with alternate layers of oysters and grated crackers. or bread crumbs. ‘Season each laver with butter, pepper, salt. Have a thick layer of crumbs on top; moisten with a little cream or rich milk. Bake about 45 min- utes, Brown on top.--Mrs. H. J. Com- mons. Dr. Fenner’s Flavors are Strong and Absolutely Pure. Fish Turbut. . Take White fish or Halibut, 4 pounds atleast; boilin salt water about 5 min- utes; when free from bones, have ready the following dressing: 1 large spoonful of butter; 1 scant spoonful of flour; 1 pint milk. Season highly to taste. Dissolve the butterin the sauce pan; stir in four until smooth and foamy; pour_in cold milk and stir until it thickens. Buttera dish, sprinkle in’ a few bread crumbs; then puta layer of fish, then a layer of cream dressing, and so on. having the top layer of the eream. Sprinkle bread ‘crumbs and tiny bits of butter on top. Bake 20 minutes. Should be brown on top.--Mrs. Joseph Brown. Salmen Loaf. ican salmon; 5 tablespoonfuls of but- ter; 4 eggs; % cup of bread crumbs; salt and pepper to taste. Shred the salmon and mix with the butter, which has been beaten light. Eggs beaten and mixed with the crumbs, ‘then mix all together. Butter a mould and steam 1 hour. --Mrs. R. H. Barnum. SAUCE. 3 1 ap of milk and @il from the salmon;. 1 tablespoonful of butter. Let these come to a boil and thicken with a tea- spoonful of cornstarch, 1 egg beaten and rae he in at the last; with a pinch of cavern’ pepper and 1 teas spoonful of up to the last. ; ; eke mel i ~ of an egg; let this boil. pie ein ny it Dear Doctor:—I cannot find words to express my gratitude toward you, for I feel myself now improving and am confi- dent of a complete cure, and no one but you to thank for it. bat? As you directed I bought another bottle of your Kidney and Backache Cure and I feel it is effecting a cure in me. To think only about 3 weeks ago I wrote you, almost heartbroken and doubt- ing if I ever should find relief, and now have it. Doctor, you will please accept my warmest thanks. Yours truly, William Zimmerman. No. 40 East Avenue. Bread, Rolls, Gems, &e. Rolls. To 1 pint of new milk, take lard the size When cool add 1 tablespoonful of sugar, salt, the whites of 2eggs beaten stiff. % of a yeast cake, and flour to make a batter. Set this ina warm place to rise. When light make into a loaf and kneed 10 minutes- Let this.rise, then make into rolls; rub top over with melted butter and when light bake in a quick oven about 25 minutes. ,--Mrs. 8. G. Skinner. Baking Powder Biscuit. ‘1 quart of sifted flour; 1 teaspoonful of salt, and two heaping teaspoonfuls of baking powder; i large tablespoonful shortening (half lard and half butter) about 1 cup of milk, enough to make a soft dough. Mix very quickly, put on a poard, roll out and cut with. cutter. Bake in a very quick oven.—Miss Emma Thompson, ~ Indian Meal Gems. 2 eggs; 2 tablespoonfuls melted butter; 2 tablespoonfuls granulated sugar; 2 cups sweet milk; 1 cup indian meal; 1% cups flour; 8 teaspoonfuls baking powder. Beat the eggs thoroughly; add butter, sugar and milk, then meal, flour and baking powder. Bake in buttered gem pans about 20 minutes.—Mrs. Jos. Brown.

Dr. Fenner's peoples remedies for the family cook book