The Common sense recipe book

Entrée Dishes, Ramikins, Souffié. Dishes, French Fire Game Pie Dishes, Egg Poachers, Fish Entrée ” Bakers, French Filter Coffee Pots. Proof: China 10 per cent discount on mentioning this book A. T. WILEY & CO. 1803 Notre Dame St. and 2341 St. Catherine St. As the Best costs no more than inferior grades, why not have it ? 4. Ask your grocer for WHITE MOSS COCOANUT LEMON CREAMS Grate the rinds of two lemons upon a few lumps of loaf sugar; stir these into a pint of rich cream and add enough white sugar to sweeten. Whip briskly, add the juice of a lemon and strain in one ounce of gelatine dissolved in water. When beaten thoroughly light, flavor to taste, and put in a mould and freeze. Garnish with preserved fruit when served. WHITE LEMON CREAM: Boil the thin peel of two lemons in one pint of cream; strain and thicken with the well-beaten yolks of three and the whites of four eggs, into which half a teacupful of white sugar has been beaten. Add half a saltspoonful of salt, stir rapidly with the egg-beater until nearly cold, and pour it into glasses or cups. This quantity will fill six custard cups. CUSTARD: Beat two eggs in a pint of milk, put in sugar and nutmeg to taste; place the mixture in small china cups; then put them in a large vase of boiling water so that they may be covered about two-thirds by the water; put on the fire till the milk and the eggs blend together. BAKED CARAMEL CUSTARD. | Put into a’ saucepan one cupful granulated sugar; add two tablespoonfuls of water; stir till it is melted; when it begins to smoke pour one-half of it into a buttered pudding mould; return the saucepan to the fire and as soon as it begins to boil [illustration: advertisement] The MONTREAL TOILET SUPPLY CO. 589 DORCHESTER STREET. Telephone 1807 keep special Chairs and Tables to rent for card and other parties. Furniture TELEPHONE 757. again add one-half cupful boiling water; stir till entirely melted; then turn out to cool. Beat together the yolks of three eggs and two whole eggs with four tablespoonfuls of sugar and little salt. Have two cupfuls milk in double boiler; stir eggs and sugar into hot milk; when thoroughly mixed remove from fire; flavor with one teaspoonful vanilla and strain into pudding mould. Set the mould in a pan of hot water and cook in a slow oven until firmly set—fully an hour. Flavor the caramel with one teaspoonful sherry and serve. SABAYON CREAM: Soak one-third of a box of gelatine in one pint of milk one hour. Heat the milk until it is boiling, then stir in the yolks of two eggs beaten with one-half cup of sugar. Remove from the fire and stir in the whites of the eggs well beaten. When it is cool stir in one teaspooniul of vanilla, turn in a mould. TAPIOCA CREAM: Put one pint of milk and two tablespoonfuls of tapioca in a double boiler and cook until the tapioca is soft, then stir in a little salt, one-half cup of sugar and one egg and the yolk of another, stir till it begins to thicken, then remove from the fire and stir in one teaspoonful of vanilla. Beat the white of the egg with two spoonfuls of sugar and drop in little islands on the cream. 66 Vy any bas done worlds of good; I attest to Vin Mariani its superiority.” —De Wolf Hopper. James M. Aird — Bread, Cakes and Candies Pure, Good, Wholesome Telephones 1025, 1340, 6488, 5052 Bread, Biscuits and Rolls RH TO MAKE BREAD). Time, one hour to bake loaves of two pounds weight each. Seven pounds of flour; two quarts of warm water; a large tablespoonful of salt; half a gill of yeast. DIRECTIONS FOR LOAF: