The Common sense recipe book

Wash and stuff them with bread crumbs, seasoned with pepper, salt, butter or chopped salt pork, and fasten them tight. Line a stew pan with slices of bacon, add a quart of water and a bit of butter the size of a goose egg, or else four slices of salt pork. Add if you like sliced onions, and sweet herbs and mace. Stew till tender, then take them up and strain the gravy over them. Add boiling water if the liquor is too much reduced. ROAST GOOSE: Stuff and roast in the same manner as ducks. Many cooks cover poultry with a paste of flour and water while baking, removing it before it is served. 'yEagle Baking Powder for all kinds of Cakes and Pastry. ae sina Lyman’s Fluid Coffee t ¢,) MADE_FROM 9 ; oN CENUINE MOCHA AND JAVA COFFEE Requires less sugar than other coffees, as the bitter principle is excluded... BROILED PIGEONS OR SQUABS. Marion Harland. Young pigeons or “squabs” are rightly esteemed a great delicacy. They are cleaned, washed and dried carefully with a clean cloth, then split down the back, and broiled like chickens, Season with pepper and salt, and butter liberally in dishing them. They are in great request in a convalescent’s room, being peculiarly savory and nourishing. PRAIRIE CHICKENS—STEAMED AND BAKED: Stuff them, after cleaning, with a dressing of bread crumbs and seasoning of pepper and salt, and mixed with melted butter. Sage, onion or summer savory may be added, if liked. Secure the fowl firmly with a needle and twine. Steam in a steamer until tender. Then remove to a dripping pan, dredge with flour, pepper and salt, and brown delicately in the oven. Baste with melted butter. Garnish with parsley and lumps of currant jelly. PIGEON PIE. Make a fine puff paste; lay a border of it around a large dish, and cover the bottom with a veal cutlet, or a very tender steak free from fat and bone; season with salt, cayenne pepper and mace. Prepare as many pigeons as can be put in one layer of the dish; put in each pigeon a small lump of butter, and season with pepper and salt; lay them in the dish breast downwards, and cut in slices a half dozen of hard boiled eggs, and lay in with the birds; put in more butter, some veal broth, and cover the whole with crust. Bake slowly for an hour and a half. H } Can be prepared with Benson’s Canada n D int Dishes Many Dainty Dishes aU Prepared Corn, Manufactured only by Cardinal, Ont. 9] THE * KRASEL ” ASH SIFTER, PATENTED IN C 16th, 1896. PAT TED STATES I Claim the following Advantages for this SIFTER: It will sift your Ashes twice, thereby saving every particle of Coal. It works easier than any other Sifter in the Market. Will not wear out in a short time. Will not destroy your clcthes and furniture with dust. it will pay tor itSelf in one month’s time by using small cinders, generally thrown away by auy other Sifter, for banking up Ranges or Furnaces over night. It will separate small from large Cin- W ders, and leave nothing but pure Ashes to a m om W be taken away. Hs 4 h lt f IN WV Bottom receptable can be carried a aint eG W without exertion, aN rif Double Sifters, $2.50, Single Sifters, $2.00. ar W Larger Size made to order. ay y ay » P.R. KRASBL, rs op Patentee and Manufacturer, ®& a ; ‘Bececceccececeee@ 2529 St Catherine Street, Near Bishop, Montreal. Bell Telephone : Store, 4752 ; House, 3379. Also Plumber, Gas and Steamfitter, Roofer and Bell Hanger. ESTABLISHE® 1837. Patronized by their R. H. Prince of Wales and Prince Arthur, His Grace the Duke of Newcastle and both suites. W. DANGERFIGkD,__ Canada First Prize Fashionable Boot and Shoe Store, 1673 Notre Dame Street : and 2357 St. Catherine Street . ‘ ‘ F =~ MONTREAL. The Celebrated Waterproof K. Boot sold here.