The Common sense recipe book

WI Aa HIT 2 DOES SERNA ES ALTER A Be AOE US THRIVE EE BATONS ARNETTE EARLE TOPE RTE NNER SS SRPRIS ONESELF BR SATA TDA RRS RMS DHAEST RS Lt F ren ch Fire Game Pie Dishes, Egg Poachers, Fish Entrée _ Bakers, French Filter Coffee Pots. Proof China 10 per cent discount on mentioning this book. A. T. WILEY & CO. 1803 Notre Dame St. and 2341 St. Catherine St. Ga DDS Flavour and Nourishment to. ssSsSoups, Entrees, etc. Stew the oysters in their own liquor five minutes, and add the milk. When this boils, strain the liquor and return to the saucepan. Thicken with the flour when you have wet it with cold water, stir it well in, put in the butter, next the cayenne (if you like it); boil one minute, squeeze in the lemon juice, shake it around well, and pour out. Sauce Piquant. Take one tablespoonful of chopped parsley and rub it to a paste, then add gradually, rubbing all the while, the yolks of three hard-boiled eggs; add a quarter of a teaspoonful of dry mustard, and a teaspoonful of Worcestershire sauce, mix until smooth, and add a tablespoonful of vinegar, two tablespoonfuls of butter, and a teaspoonful grated onion; then add gradually a half-pint of boiling stock, season with salt and pepper, and serve at once: Homemade Mustard. Pour a very little boiling water over three tablespoonfuls of mustard; add one saltspoonful of salt, a tablespoonful of olive oil, stirred slowly in, and one teaspoonful of sugar; add the yolk of an egg beaten well, and’ pour in vinegar to taste. It is best eaten next day. Sauce Pobert Place a piece of butter the size of an egg in the frying pan. When melted add a dessertspoonful of flour, and stir on a hot fire until the mixture is a dark brown. Season. Boil for 15 minutes. When ready to serve add a small spoonful of mustard. But do not put on the fire again. This is an excellent sauce for cutlets of veal or pork. | 2 Eagle Baking POWOGT james Gi. Rird 99 ST. URBAIN STREET Telephones The Only Bakery Fitted Here ed pipers 2 with Machinery throughout. BROWN SAUCE: Three tablespoonfuls of butter, two tablespoonfuls of flour, one teaspoonful of salt, one-quarter teaspoonful of pepper, one teaspoonful of Bovril, three gills of water. Put the butter in a frying-pan, and set on the fire. When hot, add the flour, and stir until smooth and brown. Draw the pan back to a cooler place, and gradually add the cold water, stirring all the time. When this boils, add the salt, pepper and extract of meat, and simmer for six minutes. The flavor of this sauce may be changed by the addition of two tablespooniuls of tomato or mushroom catsup. Madeira Sauce Ileat one pint of brown or Spanish sauce, and add half a gill of Madeira. Serve with baked fish, or entrees of game. Olive Sauce: One pint Spanish or brown sauce, one-quarter teaspoonful of Bovril, one-half pint of boiling water, one dozen olives, one tablespoonful of lemon juice. After stoning the olives, put them in a saucepan with the water, extract of meat and the lemon juice. Place on the stove, and cook gently for half an hour; then drain the olives, and, putting them in a saucepan with the pint of hot sauce, simmer for three minutes. This sauce is appropriate for beefsteak, roast duck, entrees of poultry and game, etc. ABBEY’S Effervescent Salt oe is essentially a rN Household Remedy Reliable and pure are “ HANSEN’S JUNKET TABLETS,” And can be used without fear by the most delicate stomach. EVANS AND SONS, Ltd., Agents for Canada, Montreal and Toronto. CLEAR DEBE GRAVY: