The Common sense recipe book

however, has so indelibly stamped itself as the genuine article for the hair as almost to neednoencomium. It cools the scalp, promotes the growth, and restores the color. At all Druggists. Only 650c. a Bottle. a teaspoonful of Bovril, and leave the saucepan uncovered till the water has nearly all evaporated. Season with salt and pepper, add one tablespoonful of, butter, and serve. BOVRIL POTATOES: Cut cold boiled potatoes in half-inch dice. For a pint and one-half of potatoes dissolve one-half teaspoonful of Bovril in one-half cupful of hot water, add one teaspoonful of salt, a dash of pepper and one tablespoonful of vinegar. Pour this over the potatoes, and let them stand for half an hour or more. Melt one generous tablespoonful of butter in a frying-pan, put in the potatoes, stir occasionally until thoroughly heated, and the water has evaporated. BAKED * TOMATOES: Cut a slice from the blossom end, take out the seed, and fill with a dressing made of bread, butter and seasoning. Put a bit of butter on each, and bake half an hour. BROILED TOMATOES: Take large, round tomatoes, wash and wipe, put them on the eridiron over a good fire; when brown turn them. Place on a hot dish, with butter, pepper and salt. SCALLOPED TOMATOES: Put in a baking-dish a layer of bread crumbs, with bits of butter, and then a layer of tomatoes, sprinkled with pepper, salt and sugar. Continue until the dish is full. Spread bread crumbs and butter over the top. Bake one hour. f fl 4 PEFR’ Pork Sausages James M. Aird :'-: with BREAD. Do you use our BREAD? TELEPHONES -—- — -— _ 1025, 1340, 6488, 5052 CAULIFLOWER AU GRATIN: One quart of boiled cauliflower, one-half pint of water, one pint of milk, one-half teaspoonful of Bovril, three tablespoontuls of butter, one and a half tablespoonfuls flour, two teaspoonfuls of salt, one-third teaspoonful of pepper, one tablespoonful of Parmesan cheese, one-half pint grated bread crumbs. Soak a large head of cauliflower for one hour in four quarts oi cold water, into which one tablespoonful of salt has been stirred. Put the cauliflower, head down, in a large stewpanful of boiling water, and cook for thirty minutes. Take up, and drain. When cold, break into pieces, and season with half the salt and pepper. STUFFED TOMATOES. Cut a slice from the stem end of tomatoes, and scrape out the pulp. For half a dozen use one cupful of dry bread crumbs, and mix them with one tablespoonful of butter. Heat the tomato pulp, add one-fourth of a teaspoonful of Bovril, a pinch of mixed herbs, one saltspoonful of salt, a speck of pepper, and half the buttered crumbs. Stuff the hollowed tomatoes, cover with the buttered crumbs, and bake for about half an hour, or according to the size of the tomatoes. STEWED CELERY: Cut the tops off, and take away the outside leaves from the celery, and neatly trim the roots. Boil the sticks in salt and water for five minutes, then wash again carefully. Put into a stewpan with sufficient stock to cover them, one onion, one Abbey’s Efervescent Sait healthful condition, prepared to repel diseage, Alderman Kinsella eus Morris 3 Pedalled has purchased a Upright Piano FROM W. H. LEACH, 49 Metcalfe Street. “ Morris Pianos are built to order when desired.” carrot, one bunch of herbs, pepper and salt; boil very gently for two hours or until perfectly tender; drain and lay in a dish, then strain the liquor, and boil down to a small quantity; add to it a small piece of glaze, and thicken with flour and butter; pour over the celery, and serve at once. BROWNED POTATOES, Flour a tin pan, and lay upon it thick slices of cold potatoes, with butter spread upon each slice, and pepper, with salt sprinkled over all. Set the pan in the oven until the potatoes are of a rich brown color. CREAMBEDIGAB BAGIE