Mr. Thos, J. Grant, the ; ‘
well-known Concert Pia- orris Upright
nist, has purchased a new
3 pedalled Piano
FROM WW. H, LEACH, 49 Metcalfe St.
The tone of the Morris is full and rich.
ROAST LEG OF MUTTON.
Procure a leg of mutton weighing five or six pounds, wipe
it, and place it in a baking tin in a hot oven; let it roast for
two hours; shortly before serving sprinkle a little salt on the
meat, and see that it browns evenly. It should be well basted
with the dripping which comes from it continually whilst
cooking; when done, dish the meat, pour off the drip-
ping from the tin, add some boiling water with a pinch of salt,
stir it well, and strain it over the joint.
SL EWE DAKE E:
Parboil one pound of fresh tripe until tender, and cut in inch
pieces. Cook one small onion minced fine in one tablespoonful
of butter till slightly yellow, then add one tablespoonful of
flour. When smooth pour in one cupful of hot water in which
is dissolved one-half teaspoonful of Bovril, one saltspoontul of
salt and a little pepper. Put in the tripe, and let it get thoroughly
heated; sprinkle with chopped parsley✪ Slewed Tripe before serving.
MEAT ’CROOUETTES.
By the aid of Bovril any cooked meat may be used for cro-
quettes, even if almost wholly lacking in flavor. Make a very
thick sauce, either creamy, brown or tomato, have the meat
chopped fine and seasoned with onion, lemon, parsley, etc
3 aud
proceed as for mushroom croquettes.
BEEF EN MIROTEN.
Mrs. S. McMaster.
Cut thin slices of cold roast beef, and put them into a frying
pan with some butter and six onions, turn the pan frequently,
then mix a little broth, add pepper and salt, and after a few
boils serve up hot.
No yellow clothes if if you use only only
It leaves them beautifully white beautifully white. vais anne WICTOL 0a
ol
JAMES UM. AIRD...
Our Success in BUSINESS is due in a great
measure to the PURITY of our Goods.
70 Kinds of BREAD and ROLLS. Telephones
|= (25,1340, 6488, 5052
BEEF WITH TOMATOES.
Vite oe Vel
Eight pounds fresh plate beef, second cut broiled; boil ten-
der two quarts tomatoes, three cloves, plenty butter, pepper
and salt; when cooked nicely and thick, strain through a
colander and pour over your beef and serve hot or cold.
FRIED BEEFSTEAK.
Pound the steak well, roll it in flour as you would fish, and fry
it in a tablespoontul of very hot lard. When it is nicely browned,
add one and one-half cupfuls of boiling water, and let it boil
for two or three minutes. Steak is very tender when cooked
in this way, and the gravy is simply delicious.
HAM CROOUELTES.
Chop the ham very fine and season with pepper and mustard,
With a little flour in hand, make up small balls and dip in beaten
eggs, roll in crumbs of bread or cracker✪ Ham Croquettes, and fry a light brown
in hot lard.
LOT BOTA SrA Me:
Lime. 10ur on tive hours. A-blade-ot, mace; a few cloves: a
sprig of thyme.
Well soak the ham in a large quantity of water for twenty-
four hours, then trim and scrape it very clean, put it into a large
stewpan with more than sufficient water to cover it; put in a
blade of mace, a few cloves, a sprig of thyme. Boil it for four
or five hours, according to its weight; and when done, let it
MANCLED WORK BY THE POUND
SEND FOR PARTICULARS
(Laundry Dept.) The MONTREAL TOILET SUPPLY CO.
589 DORCHESTER STREET, Telephone 1807
52
O, sir. Ido not dye, but I will be candid with you, since you
ask me honestly, what | use is
TIGEI YES aieeetaee
HAIR RENEWER.’”’
A few applications of it restored the natural color to my hair and
stopped its falling out, and now I only apply it occasionally. I find it
the best and cheapest of all preparations. At all Druggists. Only
50c. a Bottle.
ba
Page 19 · 6 recipe records on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Mr. Thos, J. Grant, the ; ‘ well-known Concert Pia- orris Upright nist, has purchased a new
3 pedalled Piano FROM WW. H, LEACH, 49 Metcalfe St.
The tone of the Morris is full and rich.
ROAST LEG OF MUTTON.
Procure a leg of mutton weighing five or six pounds, wipe it, and place it in a baking tin in a hot oven; let it roast for two hours; shortly before serving sprinkle a little salt on the meat, and see that it browns evenly. It should be well basted with the dripping which comes from it continually whilst cooking; when done, dish the meat, pour off the dripping from the tin, add some boiling water with a pinch of salt, stir it well, and strain it over the joint.
STEWED TRIPE
Parboil one pound of fresh tripe until tender, and cut in inch pieces. Cook one small onion minced fine in one tablespoonful of butter till slightly yellow, then add one tablespoonful of flour. When smooth pour in one cupful of hot water in which is dissolved one-half teaspoonful of Bovril, one saltspoontul of salt and a little pepper. Put in the tripe, and let it get thoroughly heated; sprinkle with chopped parsley before serving.
MEAT CROQUETTES
By the aid of Bovril any cooked meat may be used for croquettes, even if almost wholly lacking in flavor. Make a very thick sauce, either creamy, brown or tomato, have the meat chopped fine and seasoned with onion, lemon, parsley, etc
3 and proceed as for mushroom croquettes.
BEEF EN MIROTON. Mrs. S. McMaster.
Cut thin slices of cold roast beef, and put them into a frying pan with some butter and six onions, turn the pan frequently,
then mix a little broth, add pepper and salt, and after a few boils serve up hot.
[illustration: Laundry Soap Advertisement]
[illustration: Advertisement continued]
ol
JAMES UM. AIRD...
Our Success in BUSINESS is due in a great measure to the PURITY of our Goods.
70 Kinds of BREAD and ROLLS. Telephones |= (25,1340, 6488, 5052
BEEF WITH TOMATOES
Eight pounds fresh plate beef, second cut broiled; boil tender two quarts tomatoes, three cloves, plenty butter, pepper and salt; when cooked nicely and thick, strain through a colander and pour over your beef and serve hot or cold.
FRIED BEEFSTEAK.
Pound the steak well, roll it in flour as you would fish, and fry it in a tablespoontul of very hot lard. When it is nicely browned, add one and one-half cupfuls of boiling water, and let it boil for two or three minutes. Steak is very tender when cooked in this way, and the gravy is simply delicious.
HAM CROQUETTES
Chop the ham very fine and season with pepper and mustard, With a little flour in hand, make up small balls and dip in beaten eggs, roll in crumbs of bread or cracker, and fry a light brown in hot lard.
BOILED HAM
Time: four or five hours. A blade of mace; a few cloves: a sprig of thyme.
Well soak the ham in a large quantity of water for twentyfour hours, then trim and scrape it very clean, put it into a large stewpan with more than sufficient water to cover it; put in a blade of mace, a few cloves, a sprig of thyme. Boil it for four or five hours, according to its weight; and when done, let it
(Laundry Dept.) The MONTREAL TOILET SUPPLY CO. 589 DORCHESTER STREET, Telephone 1807
O, sir. Ido not dye, but I will be candid with you, since you ask me honestly, what | use is
TIGEI YES aieeetaee
HAIR RENEWER.’”’
A few applications of it restored the natural color to my hair and stopped its falling out, and now I only apply it occasionally. I find it the best and cheapest of all preparations. At all Druggists. Only 50c. a Bottle.
ba
Records on this page
Slewed TripeRoast Leg of MuttonHam CroquettesBeef en MirotenBeef with TomatoesFried Beefsteak