The Common sense recipe book

Boil ten pounds of leaf sugar in four gallons of water, for half an hour, and pour the liquor over the thin rind of sixteen lemons; squeeze the juice of the lemons, and boil it to a syrup with two pounds of sugar; mix the syrup with the EAE A TSS 2 ESF GEIS DS AL BE TE RP a SE TTD (Laundry Dept.) The MONTREAL TOILET SUPPLY CO. 589 DORCHESTER STREET. Telephone 1807 r’, T lean Ek Cres hair is honorable to old age, but there is no necessity it should be gray before its time, and, as regards youth, it looks like an anachronism. Without any injurious effect 66 LU BY’ S eee ee r Renewer” will clean the scalp, thereby effecting a radical cure, and bringing about a poe of beautiful hair of a natural color. Sold by all Druggists. Only 50c. a ottle. liquor; let it cool, then ferment with a little yeast; keep the barrel filled till the fermentation subsides, then bung down. It may be bottled in three months’ time. GRAPE WINE. Bruise the grapes, which should be perfectly ripe, and to each gallon of grapes add a gallon of water. Let it stand a week without being disturbed, then carefully draw off the liquor, and to each gallon put three pounds of white sugar. Let it ferment in a temperate situation. (I keep mine in the cellar.) When sufficiently fermented, which will be in about two weeks, stop it tight. In six months it will be ready for use. I have used this recipe for years. The wine keeps good and does not grow sour. RASPBERRY OR CURRANT WINE: To every three pints of fruit, carefully cleared from mouldy or bad, put one quart of water; bruise the fruit. In twenty-four hours strain the liquor, and put to every quart a pound of Lisbon sugar, of good medium quality. If for white currants, use lump sugar. It is best to put the fruit, etc., in a large pan, and when, in three or four days, the scum rises, take that off before the liquor be put into the barrel; those who make from their own gardens may not have a sufficiency to fill the barrel at once; and the wine will not hurt if made in the pan, in the above proportions, and added to as the fruit ripens, and can be gathered in dry weather. Keep an account of what is put in each time. [illustration: Vin Mariani advertisement] q By endurance.”—Rev. Father Didon. In cases of exhaustion or of inability to retain other food, a little of HANSEN'S JUNKET Made with wine or brandy may prove very gratifying and nourishing, and will often be retained by the most delicate stomach. EVANS AND SONS, Ltd., Agents for Canada, Montreal and Toronto. RAISIN WINE WITH CIDER. Put two hundredweight of Malaga raisins into a cask, and pour upon them a hogshead of good sound cider, that is not rough; stir it well two or three days; stop it, and let’ it stand six months; then rack it into a cask that it will fill, and put in a glass of the best brandy. If raisin be much used, it would answer well to keep the cask always for it, and bottle off one year’s wine just in time to make the next, which, allowing the six months’ infusion, would make the wine to be eighteen months old. ORANGE WINE. To six gallons of spring-water, put fifteen pounds of loaf sugar, and the whites of four eggs well beaten; let it boil for a quarter of an hour, and, as the scum rises, take it off; when cold add the juice of fifty oranges and five lemons; pare twelve oranges and five lemons as thin as possible, put them on thread, and suspend them in the barrel for one month, then take them out, and put in two pounds of loaf sugar, and bung it up.