The Common sense recipe book

Into three pints of water put five peppercorns, five cloves, a bit of bay leaf, a blade of mace, a teaspoonful of mixed herbs, one teaspoonful of salt, one cupful mixed vegetables cut in pieces. Cook for half an hour and strain. There will be about one quart. Add to this one teaspoonful of Bovril, let it boil a moment, and serve with one cupful of any cooked cereal or vegetable preferred. SOUP MAKING. Civilized man cannot live without soup, and beef extract is one of his own inventions to enable him to obtain this luxury and necessity at all times and in all places. The very simplest form of soup-making is described below. For more elaborate recipes turn to the succeeding pages. It is not wise to come from exhausting work directly to a substantial meal, but if a small quantity of hot broth, consomme, bouillon, or whatever we choose to call it, be first taken, the stomach will be fortified for the digestion of heavier food. BOUTELION: For each cup use one-fourth teaspoonful of Bovril, scant measure, a flavoring of salt, pepper and celery salt. Fill the cup with boiling water, stir till the extract is dissolved, drop in a slice of lemon and serve at once. Sugar Cured HARPER'S HAMS AND BACON are the best. MAKES - TASTY - CROQUETTES One quart can of tomatoes, three pints of water, one gill of rice, one large onion, three slices of carrot, one tablespoonful of curry-powder, one-eighth teaspoonful of cayenne, one tablespoonful of salt, one tablespoonful of flour, two tablespoonfuls of butter, one tablespoonful of Bovril, one tablespoonful of sugar. Cut up the vegetables, and put them in a stewpan with the water and tomatoes. Place on the fire, and cook for half an hour. At the end of this time, turn the contents of the stewpan into a strainer fine enough to keep back the tomato seeds. Rub the tomato pulp through. Return the strained mixture to the fire, and add all the rice, salt, pepper and sugar, besides the beef extract. Beat the butter, curry-powder, and flour to a eream, and stir into the sotip. Cook all together for half an hour, then serve. Unless the flavor of curry be liked, the powder may be omitted. ONION SOUP. Slice three or four mild onions, soak in water or parboil and drain. Then fry them in a little butter till yellow, add one pint of water, and cook until tender. Rub through a strainer, add one pint of milk and when hot stir in one tablespoonful each of butter and flour rubbed together. Season with salt and pepper and one-half teaspoonful of Bovril. BEAN OR PEA SOUP: Proceed in the same fashion whether using stewed Lima beans or baked).beans, green peas or split: peas. Heat one pint cooked beans or peas in one pint of water and rub through ATISFACTION is a great comfort, but that is only one of the many results produced by using “LUBY '’S want nene’ HAIR RENEWER’”’ for restoring gray hair to its naturai color. It is at the same time a cool and pleasant dressing for the hair, and it is hiked and appreciated by all who use it. At all Druggists. Only 50c. a Bottle. a strainer. Add one-half teaspoonful, or more if liked stronger, of Bovril. Season with salt and pepper. Thicken with one teaspoonful each of butter and flour rubbed together. Thin to the right consistency with hot milk. With baked beans tomato catsup is an agreeable flavoring. One and one-half quarts of water, one quart of milk, one scant tablespoonful of Bovril; one tablespoonful and a half of flour, two tablespoonfuls of butter, two tablespoonfuls minced celery, four tablespoonfuls of minced onion, four tablespoonfuls of pearl tapioca, one tablespoonful of salt, one-third teaspoonful of pepper.