The Common sense recipe book

Pare and wash eight good-sized potatoes, boil until done. Mash fine, and add a pinch of salt, and mix enough flour to make a stiff dough; roll thin, and cut in strips and bake on a large griddle without grease. POTATO CROQUETTES: Pare six large potatoes, boil and mash fine, and mix with them the whites of two well-beaten eggs, one tablespoonful of butter, two-thirds of a cup of hot cream or milk, and salt and pepper to taste. When cool enough to handle, mould into balls, dip in beaten egg, then in cracker crumbs, drop into hot pan and fry brown. TO STEW MUSHROOMS. Miss Brokovsky. Peel them, and put them to stew in some milk till tender; when sufficiently done, put to them some butter and flour mixed together, a little cayennne, and some salt; part cream instead of milk will improve them. SUCCOTASH. One pint of green corn cut from the cob, and two-thirds of a pint of Lima beans; let them stew in just enough water ,to cover them until tender, then season with butter, pepper, salt and a little milk, simmer together a few minutes, and serve. has been the most wonderful tonic for £6 Vin Mariani me; it is unequaled.”—/anny Davenport. Koyal Canadian ymans — Sachet Powders CAULIFLOWER. Remove the leaves, cut the main stalk close to the flower, lay it in boiling water, and water slightly salted with the stalk down; when done, take out carefully, and drain ‘in a colander, then place in vegetable dish, and pour over it a rich drawn butter dressing. ONIONS—BOILED. Select those of uniform size, remove the outer skin, then boil until tender in a large quantity of milk and water; the flavor will be more, delicate. Drain them when tender, and season with butter, salt and pepper. ONIONS—FRIED. Peel and slice, and fry in lard or butter; season with pepper and salt, and serve hot. MUSHROOMS—FRIED. When peeled, put them into hot butter, and let them heat thoroughly through—too much cooking toughens them. Season well with butter, pepper, and salt. Serve on buttered toast; a teaspoonful of wine or vinegar on each mushroom is a choice method. CORN FRITTERS: One pint of green grated corn, two tablespoons of milk, three’ eggs, two tablespoons butter; flour to make a batter, and fry on griddle with butter. Ask your Crocer for e Lar HARPER’ S Hams, Baton ee eee : SOUPS Enriches ano GRAVIES ASPARAGUS. Cut off the green ends, and chop the remainder of the stalks; boil until tender, and season with salt and pepper; have ready some toasted bread in a deep ‘dish; mix together equal parts of flour and butter to a cream, add to this, slowly, enough of the asparagus water or clear hot water to make a sauce; boil this up once, put the asparagus on the toast, and pour over all the sauce. BAKED CABBAGE. ~ Boil a cabbage, then put in a colander, and drain it until perfectly dry; then chop fine; put in pepper, salt and a little creatn, and put in an earthen baking-pan, and into the oven. Bake one hour. BAKED TOMATOES. Wash, wipe, and then cut in two; place them in a baking tin with the skin side down, and season with pepper and salt, and place in a hot oven; take up carefully when done, and put bits of butter on each piece of tomato. FRIED TOMATOES. Cut a large large tomato in half, flour the cut side, heat very hot, and put the floured side down; when brown on one side, turn; when done, pour over a teacupful of hot cream or rich milk. [illustration: Advertisement - Montreal Toilet Supply Co. Laundry Dept.] Qaundry Dept.) The MONTREAL TOILET SUPPLY CO. 589 DORCHESTER STREET. ‘Telephone 1807 Ladies Say Baby’s Own Soap Is unsurpassed... for the Complexion. HOTSSLAW,