The Common sense recipe book

For all domestic Laundry uses. Starch Co., Ltd. Senson’s Canada Prepared Corn For culinary purposes 7 Manufactured only by The Edwardsburg Starch Co., Ltd. “MARMALADE PUDDING. Chop finely six ounces of beef suet and mix with it four ounces of bread crumbs, the same quantity of loaf sugar, two eggs well beaten, and one gill of milk; beat well together, and set it by for an hour; beat again for ten minutes, and put it into mould in layers alternately with orange marmalade. Bake for one hour and a half and turn ont very carefully. IMPERIAL PUDDING: Take one ounce bitter almonds, three ounces sweet almonds, ten sponge cakes, three ounces citron and lemon peel mixed, three ounces currants, five. eggs, six ounces sugar, ‘one pint milk, one jar jelly (apple or currant), three ounces muscatelle raisins. Beat well the eggs, sugar and milk; mix fruit together; place layer of fruit and cake alternately in buttered mould. Pour the custard in; cover with paper, and steam one hour. Melt jelly and mask pudding with it. QUINCE SNOW. Quarter five fair-looking quinces and boil them in water until they are tender; then peel them and push them through a coarse sieve. Sweeten to the taste and add the whites of four eggs. Beat all to a stiff froth. Pile with a spoon upon a glass dish and set away in the ice-box unless wanted immediately. PINEAPPLE PUDDING One cupful of sugar, four eggs, one-half cupful of butter, one cupful of cream, one pineapple, grated. Beat the butter, and sugar to a cream, add the beaten yolks of the eggs, then the pineapple and cream and lastly the beaten whites whipped in lightly. Bake with undercrust only. is guaranteed absolutely pure, is made VICTOR SOAP of the best materials, and is free from all injurious chemicals. wel O,sir. Ido not dye, but I will be candid with you, since you ask me honestly, what | use is “LUBY '’S wan RENEWER.” A few applications of it restored the natural color to my hair and stopped its falling out, and now I only apply it occasionally. I find it the best and cheapest of all preparations. At all Druggists. Only 50c. a Bottle. CHRISTMAS PUDDING, Two quarts stale bread without crust. Break in small pieces, and put in slow oven to dry, not brown. Pour over the dried crumbs two quarts of milk, let soak one hour. Then beat well, add six beaten eggs, a cup each sugar and molasses, a cup minced suet or two-thirds cup butter, one and a half pounds seeded raisins, a teaspoonful cinnamon, one-half teaspoonful each cloves and mace, half a grated nutmeg, two teaspoonfuls salt. Butter a large pudding dish, pour in pudding, and bake in slow oven three or four hours, covering to keep from getting too brown. Serve with wine sauce. FROSTED LEMON PUDDING. One pint of bread crumbs, one quart of milk, the juice and grated rind of a lemon, the yolks of three eggs; sweeten to taste. When baked, cover with jelly; make a frosting with the whites of the eggs, pour over the top, and set in the oven a few minutes to brown. ORANGE PUDDING. One cup of sugar, one-half cup of rolled cracker, two eggs, one-half tablespoonful of butter, one orange; grate the rind and squeeze the juice, one quart of milk. Bake like a custard; serve cold. ORANGE SNOW PUDDING. One-half package gelatine, three gills orange juice, a generous cup sugar, three gills water, whites of six eggs. Soak gelatine in one gill cold water two hours, then pour over it two gills ES a a ET ITE TT PR SS TR TID, @aundry Dept.) The MONTREAL TOILET SUPPLY CO. 589 DORCHESTER STREET, Telephone 1807 We would deem tt a special favor if each lady recewiné this book would kindly ask her grocer for aw package of