Chop one pint of oysters. Take one pint of milk, a little salt and pepper, one small teaspoonful Eagle Baking Ai BBEY'’S Effervescent Salt Taken according to directions brings VaR IN ga iy \ refreshing sleep and invigorating rest AD to the weary body. 49 q° if by magic, for, after a few applications, every gray hair in my head was changed to its original color by ht : BY’ S P ARISIAN LU Hair RENEWER.” I now useit when I require to oil my hair. Try it,and you will see for yourself what the result will be. At all Druggists. Only 50c. a Bottle. Powder, and flour. enough to make a thin batter. Stir in the oysters, drop from the spoon in hot lard or butter, and fry a delicate brown. DEVILED: CRABS: To the meat of one dozen hard shell crabs boiled fifteen min- utes, and chopped, add three tablespoonfuls stale bread crumbs, one-half wine glass cream, yolks of three hard boiled eggs, chopped, one tablespoonful butter, pepper and salt✪ Deviled Crabs to taste. Mix all together and put back into the shells, sprinkle with fine bread crumbs, small bits of butter, and brown in a quick oven. Ts TCO) Bi: One pint cold boiled fish, free from skin and bone and minced fine, one pint hot mashed potato, one tablespoonful butter, one- half cup hot milk, one egg well beaten; pepper and salt and a little chopped parsley. Mix thoroughly and let cool. When cold make into balls, dip into a beaten egg, roll in bread crumbs. and iry in hot lard. PRICASSEED LOBSTER. Put the meat of two lobsters cut into small pieces, with the fat and some coral in a frying pan with a little pepper, salt, one-half cup milk or cream, one cup water, butter size of an egg, and one teaspoonful of Worcestershire sauce. Let simmer until liquid has a rich red color. Take a tablespoonful flour, rub into it one-half tablespoonful butter, stir this into one-half cup hot milk, then add the beaten yolk of one egg. When ready to serve, stir this into the lobster, and add one table- spoonful sherry wine. Eagle Baking Powder .... Will retain its strensth. 46 ADY ABERDEEN expresses herself satisfied with secccsecs LET soscereas MBAAIS PLAN ® Duplicate on view at W. H. LEAC H’S, 49 Metcalfe Street. Old Pianos received in part payment. LOBSTER, CROGUE Tis Two cups finely chopped lobster, one saltspoonful salt, one of mustard, a trifle cayenne. Mix with one cup cream sauce✪ Croquettes of Lobster. Make into croquettes, roll in beaten egg and cracker crumbs, and, fry in hot lard BOILED WHITING, Clean four of the fish, but do not skin them, lay them in a fish-kettle, cover with water, and add about one-half pound of salt to them; bring gradually to a boil, and simmer gently for five minutes, or rather more should the fish be large; dish them on a hot doily, and garnish with parsley; anchovy sauce is a great improvement to these fish. SALMON MAYONNAISE. Turn out a tin of salmon and arrange the fish on a plate. carefully removing all skin and bone. Next prepare the sauce. Place a yolk of a very fresh egg, perfectly free from the white, into a-small basin, and stir with a wooden spoon, mixing in at the same time to taste, and about half a saltspoon of mus- tard. Have va, small "bottle: toi sSalad oil ine yourmicit shand, cut a hole in the cork. so that the oil will drop slowly through it; stir vigorously the whole time. Directly the mayonnaise begins to thicken the oil may be added in larger quantities, though still slowly. When about a gill of oil has been used add a tablespoonful each of tarragon vinegar and lemon juice, and if the sauce is still too thick thin it down with a little cold stock✪ Salmon Mayonnaise. Prepare some lettuce and lay it on a dish, and on this arrange the salmon, pour the sauce over and gar- nish prettily with slices of cucumber and capers. UBY'S HAR 47 MAINTAINS HEALTH MEATS TOPTAICES PT ORGHE MPA T TEND ER:

AI-modernized reading of the original text

Chop one pint of oysters. Take one pint of milk, a little salt and pepper, one small teaspoonful Eagle Baking Ai BBEY'’S Effervescent Salt Taken according to directions brings VaR IN ga iy \ refreshing sleep and invigorating rest AD to the weary body. q° if by magic, for, after a few applications, every gray hair in my head was changed to its original color by ht : BY’ S P ARISIAN LU Hair RENEWER.” I now useit when I require to oil my hair. Try it,and you will see for yourself what the result will be. At all Druggists. Only 50c. a Bottle. Powder, and flour. enough to make a thin batter. Stir in the oysters, drop from the spoon in hot lard or butter, and fry a delicate brown. DEVILED: CRABS: To the meat of one dozen hard shell crabs boiled fifteen minutes, and chopped, add three tablespoonfuls stale bread crumbs, one-half wine glass cream, yolks of three hard boiled eggs, chopped, one tablespoonful butter, pepper and salt to taste. Mix all together and put back into the shells, sprinkle with fine bread crumbs, small bits of butter, and brown in a quick oven. FISH BALLS One pint cold boiled fish, free from skin and bone and minced fine, one pint hot mashed potato, one tablespoonful butter, onehalf cup hot milk, one egg well beaten; pepper and salt and a little chopped parsley. Mix thoroughly and let cool. When cold make into balls, dip into a beaten egg, roll in bread crumbs. and ifry in hot lard. FRICASSEED LOBSTER. Put the meat of two lobsters cut into small pieces, with the fat and some coral in a frying pan with a little pepper, salt, one-half cup milk or cream, one cup water, butter size of an egg, and one teaspoonful of Worcestershire sauce. Let simmer until liquid has a rich red color. Take a tablespoonful flour, rub into it one-half tablespoonful butter, stir this into one-half cup hot milk, then add the beaten yolk of one egg. When ready to serve, stir this into the lobster, and add one tablespoonful sherry wine. Eagle Baking Powder .... Will retain its strensth. ADY ABERDEEN expresses herself satisfied with secccsecs LET soscereas MBAAIS PLAN ® Duplicate on view at W. H. LEAC H’S, 49 Metcalfe Street. Old Pianos received in part payment. LOBSTER CROQUETTES Two cups finely chopped lobster, one saltspoonful salt, one of mustard, a trifle cayenne. Mix with one cup cream sauce. Make into croquettes, roll in beaten egg and cracker crumbs, and, fry in hot lard BOILED WHITING, Clean four of the fish, but do not skin them, lay them in a fish-kettle, cover with water, and add about one-half pound of salt to them; bring gradually to a boil, and simmer gently for five minutes, or rather more should the fish be large; dish them on a hot doily, and garnish with parsley; anchovy sauce is a great improvement to these fish. SALMON MAYONNAISE. Turn out a tin of salmon and arrange the fish on a plate. carefully removing all skin and bone. Next prepare the sauce. Place a yolk of a very fresh egg, perfectly free from the white, into a-small basin, and stir with a wooden spoon, mixing in at the same time to taste, and about half a saltspoon of mustard. Have va, small "bottle: toi sSalad oil ine yourmicit shand, cut a hole in the cork. so that the oil will drop slowly through it; stir vigorously the whole time. Directly the mayonnaise begins to thicken the oil may be added in larger quantities, though still slowly. When about a gill of oil has been used add a tablespoonful each of tarragon vinegar and lemon juice, and if the sauce is still too thick thin it down with a little cold stock. Prepare some lettuce and lay it on a dish, and on this arrange the salmon, pour the sauce over and garnish prettily with slices of cucumber and capers. [illustration: Ruby's] MAINTAINS HEALTH MEATS COOKING BEEF BROTHS

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