The Common sense recipe book

Boil six eggs hard, remove the shells and cut in two lengthwise. Fry a dozen small slices of bacon, arrange a dozen small squares of brown toast on a heated dish, lay a slice of bacon on each, pour over a little brown sauce, lay on half of egg, white side up. Garnish with fresh lettuce leaves and serve. FRENCH EGGS: Chop one medium-sized onion and fry brown in butter; mix with a tablespoonful of French mustard, a tablespoonful of tarragon vinegar, the juice from a slice of lemon, five drops of anchovy essence and two tablespoonfuls of brown sauce. Fry thick, For Pies there is nothing to equal .. . The best training yak | THLETES Food for . . a large slices of bread, spread the mixture over them, lay a fried egg on top of each square of bread, season with salt and cayenne; garnish with parsley and serve. EGGS BALTIMORE: Boil four eggs for ten minutes; put them into cold water, and when quite stiff, remove the white and put the yolks into a mortar, with a teaspoonful of flour, as much finely-minced parsley, a teaspoonful of salt, and half a teaspoonful of black pepper; or, if preferred, a quarter of a teaspoonful of Cayenne; pound the whole into a smooth paste and mould into very small balls. SCRAMBLED EGGS. Helena Smith. Beat up six eggs with two ounces of butter, one tablespoonful of cream of new milk, a little chopped parsley and salt; put all in a saucepan, and keep stirring over the fire until it begins to thicken, when it should be immediately dished on buttered toast. EGG GEMS. Miss Wister. Three cups Graham flour, three cups milk, three eggs, one saltspoonful salt. Beat the eggs light, add milk, flour and salt; beat fast upward for one minute and a half. Fill hot, greased gem-pans and bake in a quick oven. “7? LUBY'S wane eN a Do you ever want a Cup of Coffee LP de, SPI | ina hurry? Then use el fa Nay Y 5 . vps Lyman’s Fluid Coffee liars ; fy Made in a moment by adding boiling water or milk. Fruits, Jellies and Preserves EK For preserving, do not use ripe fruit, nor do not let it wholly ripen before you pick it. Fruit that is ripe is on the decline in juciness and flavor, and it must be a little green for canning purposes. A good clear syrup for preserving is made by using a pound of sugar to half a pint of water; before it begins to boil break into it the white of an egg slightly beaten; remove the scum as it rises until it is perfectly clear. For covering tumblers of jellies and preserves, melted parafine is excellent. Pour it over the perfectly cold jelly, and it will form a thin crust that is clean, tasteless and durable. It can be taken off, and used again. Mutton tallow is sometimes used for the same purpose. Synth, All syrup should be well boiled before applied to the fruit, as it prevents it fermenting. Cider may be kept fresh and sweet by simply heating it until it throws off steam, then putting into hot jars, and sealing immediately. Apple sauce ready for table use or pies may be preserved by putting in hot jars and sealing at once. Remember cold fruit requires cold jars, hot fruit requires hot jars. 4¢ When fatigued no remedy can be so thoroughly relied upon as VIN MARIANT.’’— Campanint, She has set her L heart on it as she must on any of these alls it Shoes bought at t 124 St. Lawrence cor. Lagauchetiere ‘ APPLE JAM. Boil good cooking apples until very soft, paring and coring them, of course. Rub through a sieve, and to four cups of the pulp add one cup of sugar, and cook to a stiff jam, stirrinz constantly. On removing from the stove add one scant half teaspoonful of cinnamon. GIT RON PRESSE RV Bp, Mrs. Agnew’s.