The Common sense recipe book

Two teaspoonfuls Eagle Baking Powder, one pint Indian meal, one-half pint flour, two tablespoonfuls sugar, one teaspoonful salt, two eggs, one pint milk, two tablespoonfuls melted butter, Mix the dry ingredients together and sift them. Add the beaten eggs to the milk. Stir all together. Bake twenty minutes in buttered muffin pans. eae SS SST SE SSS - . SEND FOR OUR PRICES FOR... (Laundry Dept.) The MONTREAL TOILET SUPPLY CO.. 589 DORCHESTER SFREET. Telephone 1807 3 Are sold by all first class Grocers and Hansen S Druggists.. 12 Tablets for 15 cents, and only one Tablet required to Jelly one Junket Tablets oy... or sin. EVANS AND SONS, Ltd, Agents for Canada, . Montreal and Toronto. CHOCOLATE LAYER CAKE. One cup of sugar, one-half cup of butter, two eggs, one-hali cup of sweet milk, two cups of flour, two teaspoontuls of Eagle Baking Powder. Filling —One-half cake of chocolate, grated and dissolved in a small cup of milk; let it boil; then add one-half cup of sugar, small piece of butter, a little salt, and flavoring. RICE WAFFLES: One cup of boiled rice, one pint of sweet milk, two eggs, two teaspoonfuls of Eagle Baking Powder, one teaspoonful of salt, butter size of a walnut, and flour to make a thin batter. WAFFLES, No. 1. Sift two teaspooniuls Eagle Baking Powder with one quart flour; rub into it one-third cup butter, and add sweet milk enough to make a batter, then add three eggs, whites and yolks beaten separately, and a little salt. Bake in waffle irons at once. WARE LES, No. 2. One quart sweet milk, three teaspoonfuls Eagle Baking Powder mixed in flour enough to make a stiff batter, one cup melted butter, six eggs, whites and yolks beaten separately, and whites added last. Salt. Bake at once. Can be made with fewer eggs, but are delicious with the quantity named in the receipt. BUCKWHEAT CAKES. Two teacupfuls buckwheat flour, one teacupful wheat flour, four teaspoonfuls Eagle Baking Powder, one teaspoonful salt. Mix all together, and add sufficient sweet milk or water to make a soft batter. Bake on griddle at once. Ask your Crocer for ’ mee Lard, HARPER . Hams, Bacon Sia Royal Canadian . PERFUMES... Fine Floral Extracts J) Ymans Colognes and Lavenders Received Medal and Diploma at the World’s Fair COCOANUT CAKE. Three quarters cup butter, two cups sugar, yolks of four eggs and whites of two, one cup sweet milk, three and one-half cups flour, two teaspoonfuls Eagle Baking Powder. Bake in jelly tins. Use “White Moss” cocoanut soaked in milk and drained. Cover the layers with boiled icing, and sprinkle thickly with cocoanut, FIG CAKE: One and one-half cups sugar, one-half cup butter, one-half cup sweet milk, one and one-half cups flour, one teaspoonful Eagle Baking Powder, one-half cup corn-starch, whites of six eggs. Bake in two layers, and fill with fig filling. Chop one pound figs, add one-half cup sugar and one cup water. Stew until soft and smooth. Spread between the layers, and ice the whole cake with boiled icing, WEDDING FRUIT. CAKE: Two pounds raisins, stoned, two pounds currants, one pound sliced citron, a few figs cut in small bits. Pour over this one goblet sherry and port wine and one-half goblet brandy or whiskey. Let stand over night, and in the morning pour off what liquor has not soaked into the fruit. Mix one pound butter creamed, one pound sugar, yolks of twelve beaten eggs, two tablespoonfuls mace, one tablespoonful cinnamon, two grated nutmegs, one pound of browned flour and whites of eggs, added alternately. Dissolve one teaspoonful soda in a little water, add just before putting in the fruit. Mix with the hands. Bake slowly. Entrée Dishes, Ramikins, Soufflé Dishes,