The Common sense recipe book

Silver Gloss Starch Is the ‘‘Old Reliable’? Laundry Starch. Housekeepers who have tried it and then other makes always return to ‘‘Silver Gloss." Those who have not tried it should do se at once. Ask your Grocer for it. Manufactured only by The Edwardsburg Starch Co., Ltd. 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. CHICKEN PALES: Mince chicken that has been previously roasted or boiled, and season well; stir into this a sauce made of half a pint of milk, into which, while boiling, a teaspooutul of corn starch has been added to thicken; season with butter, about a teaspoonful, then salt and pepper to taste. Have ready small pate pans filled with a good puff paste. Bake the ‘crust in a brisk oven; then fill the pans and set’ in the oven a few minutes to brown very slightly. FOWL WITH OYSTERS: Take a young fowl and fill the inside with oysters; place in a jar and plunge into a kettle of water; boil for one and one-half hours; there will be a quantity .of gravy in the jar from the juice of the fowl and the oysters; make this into white sauce with the addition of egg, cream, or a little flour and water; add oysters, or serve plain with the fowl. This is very nice with the addition of a little parsley to the sauce. For washing Prints use only ny and the colors will not be de- VICTOR SOAP stroyed, but made brighter. There are others, but those who have tried White Moss will not use The Others. Manfed. only by CANADIAN COCOANUT CO., Montreal. Vegetables. Boil fresh, young vegetables in hard water; a little salt will harden the water at once. Boil dried vegetables in soft water; a little baking soda will soiten water, and is useful in freshening and making tender green vegetables that are a little old or not wholly fresh. A little sugar is an improvement to beets, turnips and squash. Cabbage, turnips, carrots, parsnips and beets are good boiled with fresh meats. When boiled vegetables are served with salt meats, they are good boiled in the liquor in which the meat has been cooked; take out the meat when done; then cook the vegetables. Underdone vegetables are unpardonable. Boil onions, medium size, one hour; green corn, twenty to twenty-five minutes; peas and asparagus, twenty to twenty-five minutes; potatoes, half an hour, if very small, less time; cabbage and cauliflower, twenty-five minutes to half an hour; carrots and turnips, forty-five minutes when young, one hour in in winter; beets, if young, half an hour; old, forty-five minutes; beets, one hour in summer, one hour and a half or even two hours, if large, in winter; string beans, if slit or sliced*and thin, half an hour; if only snapped, forty-five minutes. Regulate this time always by the time the meat will be done. CARROTS. Wash and scrape two carrots, and cut in cubes. Cover with boiling water, salt slightly, and cook till tender; about one hour unless very young. When half done add one-fourth of UNSEEN GR INT RNS ERT ATE NARS CE EID UTNE ‘‘ During the Grippe epidemic, the most effectual remedy was the generous, diffusible tonic ‘VIN MARIANI’.” CYRUS EDSON, M.D., 4 Chief of Health Department, New York, HERE are at the present time so many quack nostrums before the public, that it is with difficulty the bona-fide article claims attention. b4 SATE ReNERE Re LUBY