The Common sense recipe book

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. 1303 Notre Dame St. and 2341 St. Catherine St. In the preparation of WHITE MOSS great care is observed; first, quality of the nut, cleanliness and care to retain the full rich flavor of the fresh fiber. ‘ NUT CAKE. Mix two cups of sugar and one-half cup of butter together; add four eggs beaten to a froth, one cup of sweet mtik, two teaspoonfuls of Eagle Baking Powder sifted in three cups of flour, two cups of hickory nuts not chopped. Flavor with vanilia. COCOANUT CREAM PIE. Put on a pint of milk to boil, break two eggs into a bowl, add one cup of white sugar, one-half cup ‘‘White Moss” cocoanut, and after beating well stir into the milk just as it commences to boil; keep stirring one way till it thickens; flavor with lemon or anything you choose. Before making the cream, make a paste for three pies; roll out and cover the plates, roll out and cover a second time. When baked and quite warm separate the edges with a knife, lift the upper crust and fill in the. crear. STRAWBERRY SHORTGAK EE: If cream is to be had, dissolve a part of a yeast cake in a little lukewarm water, and then add a cup of cream. A pint of sifted flour will make a cake large enough for a medium-sized family. The rule can be enlarged or diminished to suit the necessities of the situation. If there is no cream, rub a generous halicup of butter into the pint of flour. If there is cream, leave out the butter. Add half a cup of sugar, a little salt, and set to rise. When light, roll into thin cakes and bake. Then butter, and spread the strawberries, which have been rolled—not jammed—in powdered sugar. Three pints of berries are none too much for the pint of flour. [illustration: advertisement] any way you choose. James Rt. Rird 99 ST. URBAIN STREET Telephones The Only Bakery Fitted Here Can be Operated with Machinery throughout. Icing or Frosting Cakes [illustration: advertisement] To the whites of two eggs whipped to a stiff froth, add pulverized sugar to make enough to spread with a knife; flavor to suit the taste. A tablespoonful of ‘““White Moss” cocoanut improves it and will be found to set quicker. A few drops of cake coloring will give a beautiful pink. FROSTING MADE EASY. Use powdered sugar, and common sense, by stirring in milk a little at a time until sugar is dissolved as it were, or fit to spread; add a small quantity of lemon juice. Do not heat it, just make quick work of it, and see how fine it works. CHOCOLATE CREAM FROSTING. White of one egg beaten to a stiff froth, one tablespoonful of cold water, add confectioner’s sugar till thick enough to spread. Flavor with vanilla. Spread thick on the cake. Grate half a cake of chocolate, dissolve it in a bowl over the teakettle, beat until smooth and pour over the cream frosting on the cake, CHOCOLATE FROSTING. One-half cup chocolate grated, one cup sugar, yolk of one egg, small cup half full of sweet milk; put on stove and stir while cooking till it will candy when dropped in cold water. [illustration: advertisement] IMPROVES STEWED MEAT ‘BOILED FROSTING. One cup of sugar moistened with six téaspoonfuls of water and boiled until it will hair as it drips from a spoon. Stir it slowly into the beaten white of one egg, beating rapidly. Beat until cool and then spread on cake. [illustration: advertisement] Instead \ ‘of "beating -the ‘eggs to. ai-stiff, froth, as> is “gent erally the case, take four tablespoons of sugar to the egg and stir thoroughly, then spread on cake; will make a much harder icing than beating it.