The Common sense recipe book

[illustration: .. =. Will retain its strength.] [illustration: eg : Dainty Delicacies for Hansen S] [illustration: Artistic Desserts are made] [illustration: by using 4) unket Tablets EVANS AND SONS, Ltd., Agents for Canada,] [illustration: <2 ————Montreal and Toronto.] thoroughly and add one teaspoonful Eagle Baking Powder. Frill this mixture into a pastry bag and press into smoking hot fat. Fry same as crullers. BOSTON CAKES By Miss Ward. One pound of flour, one pound of sugar, one-half pound of butter, one pound of currants, four eggs, one cup of milk or cream, one glass of brandy, one teaspoonful Eagle Baking Powder. [illustration: NE NG GY ec:] By Mrs. Somes. Sift thoroughly two and one-half heaping tablespoontuls of yellow cornmeal, two heaping tablespoonfuls of flour, one tablespoonful of sugar, one saltspoonful salt, and one teaspoonful of Eagle Baking Powder. Beat one egg and add to the dry mixture with enough milk to make a drop batter. Stir in quickly one-half teaspoonful of melted butter. Beat well and drop by teaspoonfuls into smoking hot lard. SHED COOKIES. By Miss Squire. Beat in a mixing bowl one egg light, adding gradually one cup granulated sugar with a Dover egg beater, add one-half cup new milk and before mixing add three and one-half cups sifted pastry flour and one heaping teaspoonful Eagle Baking [illustration: eaerneeeeanemseeesiesesieoesenammsmnemne os noes open eee ee eee ete] [illustration: Q@aundry Dept.) The MONTREAL TOILET SUPPLY COQ.. 589 DORCHESTER STREET, Telephone 1807] [illustration: DOMINIC Ave vuiceE] [illustration: PURE, FRUITY, REFRESHING ABSOLUTELY NON-ALCOHOLIC] [illustration: The Most Wholesome Summer Beverage a] Powder. Stir well, then add one-half cup melted butter and one teaspoonful caraway seeds. Stir till fine and white, then drop into a buttered dripping pan, pat out evenly with the hand, sprinkle with sugar and bake. When cold in the pan, cut into small squares and put where they will keep moist. POPOVERS: By Marion Harland. Three cups of flour, one tablespooniul of butter, one-half teaspoontul of salt, two cups of milk, four eggs, whites and yolks beaten separately, one heaping teaspoonful of Eagle Baking Powder. Sift flour, baking powder and salt together twice, chop in the butter. Stir the beaten yolks into the milk and add the flour, then the frothed whites. Whip high and light and bake in cups in a quick oven. COCOANUT CAKE. Three eggs, one cup of sugar, one cup of milk, two cups and one-half of flour, one tablespoon of butter, one teaspoon of soda, two teaspoons of cream of tartar. Beat well. Add milk and whites of the eggs together; only half of the whites, keep the rest for icing with cocoanut, and use the "White Moss" for best results. CROWNS. By Mrs. Gayson. ‘One quart sifted flour, one heaping teaspoonful Eagle Baking Powder, one -tablespoonful powdered sugar, half teaspoonful salt, sifted together; rub in one large tablespoonful butter. [illustration: Has stood the test of 40 years, and still takes] [illustration: Be so n 'S Stare h the lead. Manufactured only by] [illustration: To make your cakes look handsome, ornament them }with] Beat an egg, add to it half a pint of sweet milk, stir quickly into the dry ingredients, roll half an inch thick, cut in threeinch squares, turn the corners to the centre, crowd close together in a shallow pan and bake in a hot oven. DOUGHNUTS: By Mrs. Green. Mix well together three cups sifted pastry flour, two teaspoonfuls Eagle Baking Powder, one-half teaspoonful salt, and one saltspoonful mace. Beat one egg, add to it one-half cup sugar, one teaspoonful melted lard and one-half cup milk. Mix with the dry ingredients, cut in rings and fry. This rule makes twenty. GINGERBREAD.