The Common sense recipe book

One quart flour, two teaspoonfuls Eagle Baking Powder, one-half teaspoonful salt mixed well together. Add one large tablespoonful butter and lard mixed, and enough sweet milk or water to make a soft dough. Roll out into half-inch sheets. Peel and quarter some good tart apples. Put each quarter on a square of dough, sprinkle over it sugar and press the edges together firmly. Place in a deep pan, sprinkle over sugar and a little cinnamon, and put a bit of butter on each. Fill the pan with water (boiling), just leaving top of dumplings uncovered, then bake forty-five minutes. Serve with sweetened cream or hard sauce. APPLE BATTER PUDDING: Fill a buttered baking dish with sliced apples and pour over the top a batter made of one tablespoonful of butter, one-half cup of sugar, one egg, one-half cup of sweet milk, and one cup of flour in which has been sifted one teaspoonful of Eagle Baking Powder. Bake in a moderate oven till brown. Serve with cream and sugar, or liquid sauce. Peaches are very nice served in the same way. RS TS SN ES SOTA LO AE VE OED HEALTH is the most precious gift of NATURE Abbey's Eifeiussemnt Salt ll CIVES jHEALTH Ladies, you are invited i to call and examine our large variety of Shoes at 75cts, $1.00, $1.25, $1,50, $2.00, $2.50. & 124 ST. LAWRENCE ST. COCOANUT PUDDING. Take two cups of “White Moss” cocoanut and stir in four well beaten eggs; add one quart of milk, one teaspoonful of salt, a tablespoonful of butter, two large tablespoonfuls of sugar, one-half of a grated nutmeg, one teaspoonful of essence of lemon or peach water; line a buttered dish with pie paste, rolled very thin, pour in the pudding, and bake in a hot oven one hour. Serve with sauce. Very nice. FLOATING ISLAND. Mrs Hy SAdMiller, One tumbler of currant jelly, one pint of powdered’ sugar, five eggs; beat the whites of the eggs very stiff before putting in the jelly; then beat well; add the sugar gradually and beat it perfectly stiff; chill it thoroughly on the ice and serve in a glass dish half filled with cold milk; cover it with the island in spoonfuls standing in peaks. It is to be eaten with cream. PLAIN-VERUIT PUDDING: Mrs. Hamilton. One cup suet, three cups flour, one cup currants, one cup molasses, one cup of milk, one teaspoon of soda, one of salt, ene of ginger, half teaspoon cloves, and one of cinnamon. Steam or boil three or four hours. KiSS:2U-D DING; One quart of milk, three tablespoons of corn starch, yolks of four eggs, half cup sugar, and a little salt; put partof the milk, salt and sugar on the stove and let it boil; dissolve the corn Qaundry Dept.) The MONTREAL TOILET SUPPLY CO. 589 DORCHESTER STREET. — Telephone 1807 ee wr con) LYMAN’ S ee, Sirluia Coffee ACKNOWLEDGED THE BEST WHEREVER USED ..., . Unrivallied for Camping and Picnics starch in the rest of the milk; stir into the milk, and while boiling add the yolks. Flavor with vanilla. Frosting.—Whites of four eggs beaten to a stiff froth, half a cup of sugar; flavor with lemon, spread it on the pudding, and put it into the oven to brown, saving a little of the frosting to moisten the top; then put on coarse part of “White Moss cocoanut to give it the appearance of snowflake. PARADISE. PUDDING: One pint bread crumbs, one pint suet, four eggs, four apples minced fine, one cup currants, half cup raisins, one cup milk, spice to taste; thicken with flour, one and a half cups sugar; put in a mould and steam or boil three and a half hours. — SWEET MANCHESTER PUDDING. One pint bread crumbs, three eggs, one cup sugar, one pint milk, piece of butter size of an egg, flavor with lemon; put a layer of bread crumbs in the dish, then one of jam, and so on itll full; finish with crumhbs; pour the custard on the top. To be eaten with cream.