The Common sense recipe book

thin; the grating, juice and pulp of two large oranges, the, juice and grated rinds of four lemons; one ounce of: cinnamon; ‘a. quarter “of an ounce. each of cloves, mace and allspice, the grating of four nutmegs, one quart of Madeira wine, one pint brandy, a cupful of strawberry or raspberry jam and quince preserves. Boil the meat in the smallest possible amount of water; chop very fine. After removing the membrane from suet, dredge with flour and chop very fine; mix it through the meat with salt to remove fresh taste. To this add the apples, the sugar, fruit, spice and other ingredients. <A little sweet cider or molasses and plenty of salt must be added. This is not to be cooked. Half of this makes a large quantity. Stew sour apples until soft, and press through a colander; use the yolks of three eggs, butter size of an egg, with sugar and seasoning to taste for each pie; spread whites over the top when baked. CURRANT PIE: One pound of flour, one-half pound of butter, two ounces of finely powdered loaf sugar, a pinch of salt, one tablespoonful of Eagle Baking Powder. Mix the powder, flour, sugar and salt thoroughly together, then rub well in the butter, and make into a stiff paste by adding a little milk, roll out once, very thin. Fruit—One pint of currants, the yolk of one or two eggs; sweeten to taste. The white can be used for meringue, if desired. Mr. Ernest F. Kerr, Organist Olivet Baptist Church, has purchased a new 3 pedalled Morris Upright Piano from W. H. Leacu, 49 Metcalfe St. “ Ladies, have you seen the Morris ? ” Nate great reluctance I began, but I must say that with the greatest satisfaction I now continue using if eee) rs res Hale nonges! Many friends of mine are aleo using it to stop their hair from falling out, and restoring gray hair to its natural color; it also keeps the ne cool and free from Dandruff. At all Druggists. Only 50c. a Bottle. CUSTARD PIE: Four eggs, one quart of milk, a little salt, and one-half cup of sugar. Bake with under crust only. LEMON PIE, No. 1: Three-quarters cup sugar, one teaspoonful flour, yolks of three and white of one egg, well beaten; the juice and grated rind of one lemon; one-half cup ice-water. Bake in a moderate oven, and cover with meringue of the two whites and one-half cup powdered sugar. Brown. LEMON PIE, No. 2: The juice and grated rinds of two lemons, two cups of powdered sugar, a small piece of melted butter, two eggs. Beat the yolks of the eggs and the sugar together until very light, Beat the whites to a froth, and stir in last. Bake with rich under crust. LEMON PIE WITH RAISINS. Take three good sized lemons, and roll till soft; put the juice in a dish, picking out the seeds, and chop the peel very fine. Seed and chop a cupful of raisins, and mix all together with one and one-half cups of molasses; stir well, and add a little flour and water. Do not hurry the baking, or it will run out. This makes two pies. Bake with two crusts. Eagle Baking Powder Co., 396 St. Paul St. MONTREAL. R K X RENAUD, KING & PATTERSON oT\eUl. 652 Craig Street Oe EEE ee give all their time to Furniture and Bedding. Patronize them, and Fu rnitu re serve your best interests. PINEAPPLE PIE: Grate a pineapple, cream half its weight of butter with its weight of sugar, add the yolks of four eggs beaten light; then add a cup of cream; bake with an under crust, with the beaten whites of the eggs on top. OPEN TART: Time, to bake in a quick oven, until the paste loosens from the dish. One quart .of sliced apples; one teacupful of water; one of fine moist sugar, half a nutmeg, yolk of one egg, a little loaf sugar and milk, puff paste.