The Common sense recipe book

The grapes should be of the best quality. After stripping from the stems and discarding every imperfect one, wash thoroughly. Put in preserving kettle with half pint of water to each three quarts of fruit, skim, and let cook slowly for ten thinutes..» Strain. throdgha icheese ,cloth,, but :do) not upress. (The pomace can be pressed through a sieve for marmalade.) Add cup of sugar for every quart of juice; heat, and bottle with rubber corks, or seal in fruit cans. Keep in cool, dark place. No yellow clothes if if you use only only It leaves them beautifully white white. ic OF Odp Agen ‘s ; aR ‘y ‘ ’ sy Ms REI Nhe 231 Koyal Canadian )ymans Sachet Powders BREAKFAST CORREE. For a delicious breakfast coffee use only ‘““Lyman’s Concen- trated Extract of Coffee’ according to directions. COREE Ee Allow one tablespoonful to each cupful. Moisten with the whole or part of a well-beaten egg; pour on boiling water, and let stand for five minutes where it will keep at the boiling point, but not boil. TEA, Scald out the teapot and put in the tea, using one teaspoontul for each cupful. Pour on boiling water, and let stand tour or five minutes. If allowed to stand too long; the tannin in the tea is developed, which not only darkens the tea, but renders it hurtful. CHOGOLA LE: Two squares of vanilla chocolate to each coffeecupful of milk. Grate the chocolate and wet it with cold milk. Stir into the milk when boiling. Whip a tablespoonful of cream and beat into the chocolate just as it is taken from the stove. This makes one cup of rich and delicious chocolate, and can be in- creased in quantity as desired. Do not let it boil, as it becomes oily and loses the fine fresh flavor. Ao? Bi Rio cobt UB} Four quarts of red raspberries to one quart of vinegar; let stand four days, then strain. To each pint of juice add one pound of sugar. Boil twenty minutes. Bottle, and keep in a dry, cool place. cour ; ; the Elixir of Life, combats human Vin Mariani debility in giving vigor, health and energy.’—Hmzle Zola. Lae a 232 White Floss Cocoanut stirred into a lemon filling will prove a delicious ad- dition to the flavor of yo ur cake. “ EGG BEEF TEA. Beat an egg, add a dash of pepper and a speck of salt. Dis- solve one-quarter teaspoonful of Bovril in one cupful of boiling water and pour over the egg, stirring all the time. It should thicken a little, but not much. The boiling water will cool slightly while the extract is dissolving. Strain and serve hot. cleLGzan When the water in the tea kettle begins to boil, have ready a tin tea-steeper; pour into the tea-steeper just a very little of the boiling water, and then put in tea, allowing one teaspoontul of tea to each person. Pour over this boiling water until the steeper is little more than half full; cover tightly and let it stand where it will keep hot, but not boil. Let the tea infuse for ten or fifteen minutes, and then pour into thetea urn, add- ing more boiling water, in the proportion of one cup of water for every teaspoonful of dry tea which has been infused. Have boiling water in a water pot, and weaken each cup of tea as de- sired. Do not use water for tea that has boiled long. Spring water is best for tea, and filtered water next best. BREAK PASI COCOA For six cupfuls of cocoa use two tablespoonfuls of pow- dered cocoa, two tablespoonfuls of sugar, half a pint of boiling water, and a pint and a half-of milk. Put the milk on the _stove in the double-boiler. Put sthe ycocoavand Wuearvine a saucepan, and gradually pour the hot water upon them, stirring all the time. Place the saucepan on the fire, and stir until the contents boil. Let this mixture boil for five minutes; then add the boiling milk, and serve. A gill of cream is a great addition to this cocoa.