The Common sense recipe book

outer leaves, cut the stem away close, and plunge into cold water salted for an hour before it is dressed. Put a large tablespoonful of salt into boiling water, and skim till the water be quite clear, or the color and appearance of the vegetable will be injured; then put the cauliflowers in, boil slowly till they are tender—that is, from fifteen to twenty-five minutes, according to size; but not one minute longer than necessary, or they will be spoiled. Drain, and serve them immediately with melted butter. POTATOES EN NEIGE Boil in the usual way some of the best and whitest potatoes you can procure; strain and put them at the side of the fire till they crack and fall to pieces; then take away the skin and pass the floury potato through a hot wire sieve, upon the hot dish on which they are to be served. Do not crush the light mass that falls, but send it up immediately in the form of snow. This is a pretty mode of dressing potatoes. You must have a sufficient quantity to heap a large dish, and above all take care they are’ kept hot: PUREE DE POMME DE TERRE. Boil potatoes, rub through a sieve; to one and one-half pounds of potatoes take four ounces butter, four yolks of eggs, some grated cheese, salt, pepper, two tablespoons of cream: Put in dish; sift cheese and butter over. Bake in hot, oven about twelve minutes. is a step ahead of old mixtures. . No more Dread of the Dental Chair AAA AAA Teeth extracted by | our late scientific method. | No pain or bad re- fi sults. Applied to the gums. Absolutely painless. No sleep - producing agent or cocaine. >< a ee Weare not competing with cheap Dental Establishments, but with first-class dentists, at prices less than half charged by them, AN ah Gs tn ohy da ey de ae Dt. A. BROSSEAU, "wore The | Montreal lee Gxehange... 26 VICTORIA SQUARE oR AW BECKER Teavianager. ~— we = se se Pure Ice and Prompt Delivery. RK. Gp. BEAMUD. KING & PATTERSON 652 Craig Street make a specialty of high-class Up- Furniture holstery work. MASHED CARROTS: Wash and scrape the skin off three pounds of carrots; cut them in pieces, and boil them in salted boiling water, with an ounce of butter, for an hour and a half, till quite pulpy; then drain and rub them through a colander. Put the pulp into a stewpan, with an ounce of butter, half a pint of cream, a teaspoonful of salt, one of powdered sugar, and one of white pepper: stir over the fire for a few minutes, then serve on a dish, with fried sippets at second course. PARSNIES: These useful roots may be boiled, stewed, or fried in the same way as carrots. They require more or less boiling, according to size, and must be tried with a fork to ascertain when they are tender. The parsnip is more farinaceous than the carrot and turnip, and is more easily digested by weak stomachs. When fried, they are often sent in with roast mutton. STEWED CELERY: Wash the stalks thoroughly, and boil in well-salted water till tender, which will be in about twenty minutes. After it, is made ready, drain it thoroughly, place it on toasted bread, and pour over it a quantity of sauce. Sauce of cream, seasoned with a little mace, may be served over the celery. It may also be served with melted butter. DRESSED CAR BAGE: One small teacup of vinegar, one egg, two tablespoons of sugar, one teaspoon of salt, and butter half the size of an egg; beat the egg before mixing with the other ingredients, which should be previously put over the fire, then put in the egg; stir until it boils; cool and pour over chopped or shaved cabbage. [illustration: Advertisement - ROUGH DRY WASHING—Something New] (Laundry Dept.) The MONTREAL TOILET SUPPLY CO. 589 DORCHESTER STREET. Telephone 1807 DOMINION SERVICE