The Common sense recipe book

Four quarts currants, one pint of vinegar, three pounds sugar, one tablespoonful cinnamon, one allspice, one of cloves, one of nutmeg; cook one hour; keep in a cool place tightly covered. SWEET PICKLED PEACHES: To two pounds good mellow peaches, use five pounds sugar, one pint good vinegar, and some whole cloves or cinnamon. Take the sugar, vinegar, and cloves, and let them come to a boil, and turn over the fruit. This do three days in succession, and the last day put the fruit into the syrup, a few at a time, and let them just boil up. SWEET CUCUMBER PICKLES: Take ripe cucumbers, cut them lengthwise, take out seeds, soak in salt and water twenty-four hours. Then soak in vinegar and water twenty-four hours. Drain. Then make a syrup of one quart vinegar, one pound sugar, one ounce cinnamon, and half an ounce cloves. Boil till tender. LUBY'S HAIR RENEWER: Luby's is new life for the Hair. _A thing of beauty is a joy forever, said a poet, and fewthere are who will fee disposed to disagree with him, and still fewer to doubt that, of all the beauties that adorn hitmanity, there is nothing like a fine head of hair. The safest method of obtaining this is by the use of Luby’s Parisian Hair Renewer. Sold by ali Druggists. 50c. a Bottle. OMELETS and EGGS. BAKED EGGS: Mrs. L. M. Angle. Break six or seven eggs into a buttered dish, taking care that each is whole, and does not encroach upon the others so much as to mix or disturb the yolks, sprinkle with pepper and salt, and put a bit of butter upon each. Put into an oven, and. bake until the whites are set. This is far superior.to fried eggs, and very nice for breakfast, served on toast or alone. POACHED EGGS. Break as many eggs as you wish to use, one at a time, and drop carefully into a spider filled with boiling water. When the whites of the eggs are well set, slip a spoon carefully under, and take out, laying each upon a small piece of buttered toast on the platter. Put a very small piece of butter on each egg, a slight dash of pepper, and serve immediately. OMELET SOUFFLE: For six people, five eggs. Break eggs and separate whites from yolks. Mix yolks with five teaspoonfuls powdered sugar. Chop a small piece of lemon, and add, and whip well. Whip white of eggs till quite stiff. Mix immediately with yolks; pour in thin frying pan in which has been melted a piece of butter the size of a nut. Cook in hot oven for eight to ten minutes. Sprinkle with sugar, and serve. (Laundry Dept.) The MONTREAL TOILET SUPPLY CO. 589 DORCHESTER STREET. Telephone 1807 { A PERFECT FOOD FOR THE BRAIN, BLOOD, BONE 4» MUSCLE Bow 3 LOBSTER OMELET: Beat the yolks of two eggs till light colored and thick, add two tablespoonfuls of milk, one saltspoonful of salt, and onequarter of a tablespoonful of pepper, one tablespoonful of chopped parsley and two tablespoonfuls of chopped lobster. Beat the whites of two eggs till stiff and dry. Cut and fold them lightly into the yolks till just covered. Have a clean, smooth omelet pan. When hot, rub it round the edge with a teaspoonful of butter on a broad knife; let the butter run all over the pan, and when bubbling, turn in the omelet quickly, and spread it evenly on the pan. OMELET A L'HUILE: Place a good sized lump of butter in the pan, and bring to dark brown color; drop the eggs into it, one by one, and very carefully; sprinkle with salt and pepper. Cook five or six minutes. Slip into a dish, pour the butter over it, and serve. SPANISH VON IGE T. For six persons use eight eggs. Chop fine two medium size onions. Fry till brown with about the size of one-half egg of butter; let this cool; mix with eggs, prepared as for ordinary omelet. Cook as usual. OME ET. SOU iy