The Common sense recipe book

Cut the lobster into small pieces, and season with half the salt. Put the butter in a frying-pan, and set on the fire. When hot, add the flour and curry-powder. Stir until smooth and frothy; then gradually add the water, stirring all the time. When this boils, add the pepper and lemon juice, besides the remainder of the salt. Cook for five minutes, and strain into a saucepan. Now add the lobster and cook for six minutes longer. Serve with a dish of boiled rice, or on some slices of crisp toast. DEVILED LOBSTER: One pint of lobster, one-half pint of water, one gill of cream, one level tablespoonful of mustard, one-half teaspoonful of Bovril, one teaspoonful of salt, one-eighth teaspoonful of cayenne, one tablespoonful of flour, two tablespoonfuls of water, six slices of toast. Have the lobster cut into cubes, and season it with half the salt and pepper. Put the butter in a saucepan with the flour and (SSS SSS Ss SSS Prof. Wm. Reed, Organist American Presbyterian Church, has purchased a new 3 pedalled Morris Upright Piano from W. H. LEAcuH, 49 Metcalfe St. ‘See the Morris before you buy.” Ladies Say Baby’s Own Soap Is unsurpassed . for the Complexion. mustard, and beat well. Dissolve the extract of meat in the water, and pour it on the mixture in the saucepan. Place the pan on the fire, and stir until the contents boil. Cook for two minutes; then add the cream and the remainder of the salt and pepper. When this mixture has boiled, add the lobster, and cook for five minutes. Spread this on the toast and serve immediately. PICKLED OYSTERS: Mrs. C. G. Smith: Wash them from their liquor and put them into a porcelain lined kettle, with strong salt and water to cover them; let them come to a boil, and then skim them into cold water; scald whole peppers, mace and cloves in a little vinegar; the quantity of these must be determined by the number of oysters; when the oysters are cold, put them into a stone jar with layers of spice between them, and make liquor enough to cover them from the liquor in which they are cooked; spice your vinegar and cold water to taste. PRESERVED FISH: Mrs. Gridley Take out the backbone of the fish; for one weighing two pounds take a tablespoonful of allspice and cloves mixed; these spices should be put into little bags of not too thick muslin; put sufficient salt directly upon each fish; then roll in cloth, over which sprinkle a little cayenne pepper; put alternate layers of fish, spice and sago in an earthen jar; cover with the THE Eagle Baking Powder is Manufactured by the E.B. P. Co., 396 St. Paul St., Montreal. In cases of exhaustion or of inability to retain other food, a little of HANSEN'S JUNKET Made with wine or brandy may prove very gratifying and nourishing, and will often be retained by the most delicate stomach. EVANS AND SONS, Ltd., Agents for Canada, Montreal and Toronto. best cider vinegar; cover the jar closely with a plate and over this put a covering of dough rolled out twice the thickness of pie crust. Make the edges of paste to adhere closely to the sides of the jar so as to make it air-tight. Put the jar into a pot of cold water and let it boil from three to five hours, according to quantity. Ready when cold. FRIED SMELTS: A person who has once fried smelts in Cottolene will never under any circumstances use lard. 4 Make a slight opening at the gills, then draw them between the thumb and finger, beginning at the tail. This will dress out all the inside. Now dip them first in beaten eggs, then in bread crumbs, and fry in very hot Cottolene. Drain, dust with salt, and serve smoking hot with sauce tartar. BREADED FISH: