The Common sense recipe book

Boil a calf's liver and heart with a knuckle of veal for three or four hours, skimming well, then strain off. Chop the meat fine, and add to it a chopped onion, salt, pepper and ground cloves to taste, thickening, if necessary, with a little browned flour, cooking again in the liquor. Have the yolks of four or five hard boiled eggs cut up for the tureen; also slices of lemon. TOMATO SOUP. One quart can of tomatoes, two tablespoontuls of flour, one of butter, one-half teaspoonful of salt, one of sugar, one pint of hot water (or one quart of soup stock), a little red pepper. Let the tomato and stock (or water) come to a boil, rub flour, butter and a little of the tomato together, and stir into the boiling mixture. Strain through a sieve fine enough to retain ROUCH DRY WASHINC—Something New (Laundry Dept.) The MONTREAL TOILET SUPPLY CO. 589 DORCHESTER STREET. Telephone 1807 o4 j Is a most healthful dish for children and ansen S invalids, as the milk, being a perfect food, gives all the necessary nourishment, and in a orm extremely palatable and readily digested. f Junket Tablets In cases of indigestion it may be taken with MADE AS DIRECTED = 2"°# Penelit. Evans and Sons, Ltd., Agents for Canada, Montreal and Toronto. the seeds. Butter slices of stale bread, cut in small squares, place in a tin buttered side up, and brown in a quick oven. Serve with the soup. POTATO SOUP: Six boiled and mashed potatoes, one quart of milk, one-fourth pond of butter. Season with pepper and salt. While mashing, add the butter and pour in gradually the boiling milk. Stir well and strain through a sieve, heat once more. Beat up an egg, put in the tureen and pour over it the soup when ready to serve. A NICE SOUP. A nice soup is made in this way: Scrape and slice one-half pint of new carrots, put them in a saucepan with broth to nearly cover, adding a small lump of sugar and a teaspoon of butter; when tender and the broth reduced to a glaze add a quart of consomme; season to taste, skim and pour into the tureen over croutons. MOCK CODFISH SOUP: Use two-thirds of a cup of freshened codfish picked up very fine (left-over cod will answer), one full cupful of tomatoes, three cupfuls of boiling water, one tablespoontul of butter, piece of soda size of two peas; boil all together twenty minutes; rub through colander; return to saucepan with one cupful and a half of hot sweet milk; season with salt and pepper to taste, as the saltiness of the codfish is indefinite. Boil up once and serve immediately, as the milk will curdle while standing. Serve with dry toast cut in dice. The Best is the Cheapest. “sowor” HARPER'S HAMS and BACON, NEM Wholesale and Retail Dealer in all kinds of ‘Fresh and Pickled Fish, Fresh Salmon, | Lobsters, &c- Stalls, No. 3 and & St. Annis Market MONTREAL. All orders promptiy attended to Hotels, Steamboats and Boarding Houses supplied at reduced prices. FISH. POC RODE LSE, A clear fire is required. Rub the parts of your gridiron with dripping, or a piece of beef suet, to prevent the fish sticking to it. Put a good piece of butter into a dish, work into it enough salt and pepper to season the fish. Lay the fish on it when it is broiled, and with a knife-blade put the butter over every Dalia werververy. hot: BOILED SALMON. Time, according to weight. One salmon; four ounces of salt to one gallon of water. Salmon is put into warm water instead of cold in order to 4 sold for cash or on monthly payments by Pianos “Ws LEACH; 49 Metcalfe St. Don’t promise to buy until you see us. Ladies Say Baby’s Own Soap Is unsurpassed for the Connon tone preserve its color and set the curd. It should be thoroughly well dressed to be wholesome.