Bnrtlett Sir. Boiled Custard One quart of milk✪ Baked Custard, 8 eggs, ^2 pound of sugar, teat to a good froth the eggs and sugar, put the milk in a tin pan and set it in boihng water, pour in the eggs & sugar, and stir it until it thicKens. Mrs George jv\osena. High & Avenne Orange Fritters 6 large oranges peeled and sliced, 2 v/ell beaten e^-gn 2 tablespoonsful of su2:ar, and enough flour to make a batter✪ Orange Fritters about as stiff as for flannel cakes, dip the oran- ges hito the batter being sure they are well covered by it then fry in plenty of boiling lard, drain on coarse brown paper, sift powdered sugar over the fritters and serve. Miss K''^'-"^'^ p^obinson. 60 7 G-rtrude Str. GRLLiNG GflRDS At 40 ^-^ (^ !00 With your NAME. Try GUS, BRE3 :-p Stewed Dates Wasli and pick over i pound of dates, taKe out the stones' simmer on a slow fire witli just sufficient wa- ter to cover them, and cook until they become like apple sauce, add a piece of butter about half tablespoon- ful, sweeten to taste and flavor with lemon peel✪ Stewed Dates. This is a very healthy sauce. Dates are also excellent chop- ped and mixed with the breakfast oat meal, to be eat- en VA^itli cream and sugar. Mrs Qeo. S^^''^^^^^- 509 S 3 c^. Str. Duck Dressing Take 6 nice sized warm boiled potatoes, }( ^<^^^ ^- bread, i pound of crackers, mix this with a little hot water enough to moisten, then add 3 nice size chopped onions, I teaspoonful of sage, i teaspoonfulof salt, i teaspoonful of pepper, i lump of butter the size of an ^'S^y 2 eggs, mxix this all well together and stiff again. This dressing is fine, made in potato balls and fried in hot butter. Mrs Qeo. C)ewein 312 Vine vStr. Ginger Ccckies 1 pirit of molasses, 2 tablespoons cf lard, i table- vSpoon of ginger, i teaspoon of soda, flour to mix. Mrs J. E. Black. 417 Bassett Str. Molassas Ccokics 31 1 Yz cups of molasses, i cup of brown sugar, 2 egps I cup of lard, i cup of water or milk, 2teaspocnsfulof soda, I Yq, teaspoonsful of ginger, i >2 teaspoonsful of cinnamon, i teaspoonful of salt,✪ Duck Dressing mix in flour enough to roll out soft as possible. Cpt withcooKie roller and baKe in a quick O'^en. Mrs Gus. S-^^^^^^e-'- 1305 N Oak Str. Steamed Apples TaKe 4 nice large apples and cut in halves, takeout ^-he cores and be careful not to bn aic the apples, then set them in a large pie tin and half cover with water coverthemwith another pie tin, and <eam on top of liot stove until half done, then sprinkle half cup of sug- ar over them, and a small piece of butter✪ Steamed Apples on eachpi^ce of apple, put on hot water often to prevent burning, cover and steam until donCo Mrs Geo., gamson 509 vS 3 d. vStr. Baked Halibut 2 pounds of the fish with one egg, 3 pounded crack- ers, one pint of milK, one ounce of butter and sea3on- ed with salt and pepper✪ Baked Halibut, bake one hour. Miss Ida S^i^^th, 15CI Doeniland Str. Order voui" lOLlS & C<3?FIt;t:4E2 for your Coffe? PARTIES, at BURLINGTON BR LAD CO, 32 Spanish Pickles Peel and cut 4 times lenghtwise, i dozen cucumbers and lay in salt water, chop fine 2 heads of cabbage i peck of green tomatoes, half dozen small onions, half pnit of salt, let stand oyer night, squeeze out the brine in the morning. % poi^nd of mustard seed, i oz, of celery seed, i oz. of tumeric, i oz of colemans mustard ✪ Spanish Pickles

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Bnrtlett Sir. Boiled Custard One quart of milk, 8 eggs, ^2 pound of sugar, teat to a good froth the eggs and sugar, put the milk in a tin pan and set it in boihng water, pour in the eggs & sugar, and stir it until it thicKens. Mrs George jv\osena. High & Avenne Orange Fritters 6 large oranges peeled and sliced, 2 v/ell beaten e^-gn 2 tablespoonsful of su2:ar, and enough flour to make a batter about as stiff as for flannel cakes, dip the oran- ges hito the batter being sure they are well covered by it then fry in plenty of boiling lard, drain on coarse brown paper, sift powdered sugar over the fritters and serve. Miss K''^'-"^'^ p^obinson. 60 7 G-rtrude Str. GRLLiNG GflRDS At 40 ^-^ (^ !00 With your NAME. Try GUS, BRE3 :-p Stewed Dates Wasli and pick over i pound of dates, taKe out the stones' simmer on a slow fire witli just sufficient wa- ter to cover them, and cook until they become like apple sauce, add a piece of butter about half tablespoon- ful, sweeten to taste and flavor with lemon peel. This is a very healthy sauce. Dates are also excellent chop- ped and mixed with the breakfast oat meal, to be eat- en VA^itli cream and sugar. Mrs Qeo. S^^''^^^^^- 509 S 3 c^. Str. Duck Dressing Take 6 nice sized warm boiled potatoes, }( ^<^^^ ^- bread, i pound of crackers, mix this with a little hot water enough to moisten, then add 3 nice size chopped onions, I teaspoonful of sage, i teaspoonfulof salt, i teaspoonful of pepper, i lump of butter the size of an ^'S^y 2 eggs, mxix this all well together and stiff again. This dressing is fine, made in potato balls and fried in hot butter. Mrs Qeo. C)ewein 312 Vine vStr. Ginger Ccckies 1 pirit of molasses, 2 tablespoons cf lard, i table- vSpoon of ginger, i teaspoon of soda, flour to mix. Mrs J. E. Black. 417 Bassett Str. Molassas Ccokics 31 1 Yz cups of molasses, i cup of brown sugar, 2 egps I cup of lard, i cup of water or milk, 2teaspocnsfulof soda, I Yq, teaspoonsful of ginger, i >2 teaspoonsful of cinnamon, i teaspoonful of salt, mix in flour enough to roll out soft as possible. Cpt withcooKie roller and baKe in a quick O'^en. Mrs Gus. S-^^^^^^e-'- 1305 N Oak Str. Steamed Apples TaKe 4 nice large apples and cut in halves, takeout ^-he cores and be careful not to bn aic the apples, then set them in a large pie tin and half cover with water coverthemwith another pie tin, and <eam on top of liot stove until half done, then sprinkle half cup of sug- ar over them, and a small piece of butter on eachpi^ce of apple, put on hot water often to prevent burning, cover and steam until donCo Mrs Geo., gamson 509 vS 3 d. vStr. Baked Halibut 2 pounds of the fish with one egg, 3 pounded crack- ers, one pint of milK, one ounce of butter and sea3on- ed with salt and pepper, bake one hour. Miss Ida S^i^^th, 15CI Doeniland Str. Order voui" lOLlS & C<3?FIt;t:4E2 for your Coffe? PARTIES, at BURLINGTON BR LAD CO, 32 Spanish Pickles Peel and cut 4 times lenghtwise, i dozen cucumbers and lay in salt water, chop fine 2 heads of cabbage i peck of green tomatoes, half dozen small onions, half pnit of salt, let stand oyer night, squeeze out the brine in the morning. % poi^nd of mustard seed, i oz, of celery seed, i oz. of tumeric, i oz of colemans mustard

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