Soups, - - : , i Fish and Oysters, - : z Meat, Poultry and Game, - - Sauces for Meats, - < 3 Relishes, — - : : 4 Egos, - % Vegetables, : c E ‘ Salads and Salad Dressings, — - - Puddings and Sauces, - = Pies, - - 2 : : . Desserts, - g a Z ‘ Cheese, : = z E Bread, Biscuits and Rolls, - As Cakes, - : : : ‘ Fruits and Jellies, - : 3 Pickles and Sauces, -- — - = b Beverages, = : E 3 Confectionery, : a For the Invalid’s Tray, : : Miscellaneous, 4 5 r Time Table, : : a 3 Kitchen Rules, : : . Menu, - é 2 = é 9-18: 22-28 31-49 46-49 50-51 52 54-58 61-66. 69-85 88-92 95-106 109-112: 113-121 123-151 153-158 160-173 175-179 181-183 184-188. 189-194 195-196, 197-198. 199-204. VAIR, VICKERS & CO. The many readers of this useful book, a great number of whom we address as our patrons, doubtless take pride in the completeness of their supply of LINEN. It is a matter of pride with us not only to maintain the standard of excel- lence hitherto associated with this house but to be continually adding to the values and quality of our stock of TABLE LINEN, NAPKINS, DOYLIES, TRAY CLOTHS, TOWELS, ETC. Every yard of cloth we sell is imported by us direct from Belfast, Ireland the greatest LANHWN market of the world. We quote no prices here as they are governed by the fluctuations of the market, but our valued customers can rely on procuring from us the first and best qualities at the very closest price possible for honest.and reliable goods. We respectfully invite your inspection of our LINEN DEPARTMENT before making your purchases. VAIR, VICKERS & CO., Direct Importers Fine Dry Goods and Millinery, BARRIE, DR. W. RICHARDSON, - BARRIE, x * Careful attention paid to Painless Extraction and Replacing Teeth with or without a Plate. PRESERVATION OF NATURAL TEETH A SPECIALT‘Y. Office—Bothwell’s Block, over Scott’s Bookstore. SOUPS. ‘‘Now yood digestion wait on appetite and health on both.” —Shakespeare. The basis of all good soups, is the broth of meat. This may be made by boiling (the day before it is needed for use) broken joints of beef, veal or mutton. After putting the meat into the pot, cover well with cold water and let come to a boil, skim well, simmer slowly until thoroughly done, keeping the pot closely covered. Next day remove the fat. After this add whatever vegetables and herbs you wish for seasoning, cooking all well together. Strain before sending to table. A good stock for soups may be made from shreds and bits of uncooked meat and bones, poultry and the remains of gaine. Put all together and stew. Used chiefly in the preparation of brown soups. BLACK BEAN SOUP.—One pint black beans, 2 quarts cold water, 1 small onion, 2 teaspoons salt, 1 salt- spoon pepper, + saltspoon cayenne, 1 saltspoon mustard, 1 tablespoon flour, 2 tablespoons butter, 1 lemon, 2 hard boiled eggs✪ Black Bean Soup. Soak the beans over night. In the morning pour off that water and put on to boil in 2 quarts cold water. Slice the onions and fry in 1| tablespoon of the butter, put it with the beans, add a bit of celery root, simmer 4 or 5 hours or till the beans are soft, add more cold water as it boils away, half a cupful every half hour to check the boiling and soften the beans, leaving about 2 quarts when done. Rub the beans through a strainer, put the soup on to boil again, add the salt, pepper and mustard. When boiling, thicken with the flour and butter cooked to- gether ; this will prevent the beans from settling. Cut the 10 SOUPS. lemon and egg in thin slices, put them in the tureen and pour the hot soup over them. Add 1 wineglass of port wine. Black beans may be got in May or June only, but will keep a long time. Mrs. ATKINSON. VEGETABLE SOUP.—One spoon butter, 1 spoon flour, 4 spoon salt and pepper, | cup hot water, 1 cup hot stock, 1 cup hot milk, 1 cup vegetable pulp✪ Vegetable Soup. If no stock, two cups milk. Mrs. THos. McKEE.

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Soups, - - : , i Fish and Oysters, - : z Meat, Poultry and Game, - - Sauces for Meats, - < 3 Relishes, — - : : 4 Egos, - % Vegetables, : c E ‘ Salads and Salad Dressings, — - - Puddings and Sauces, - = Pies, - - 2 : : . Desserts, - g a Z ‘ Cheese, : = z E Bread, Biscuits and Rolls, - As Cakes, - : : : ‘ Fruits and Jellies, - : 3 Pickles and Sauces, -- — - = b Beverages, = : E 3 Confectionery, : a For the Invalid’s Tray, : : Miscellaneous, 4 5 r Time Table, : : a 3 Kitchen Rules, : : . Menu, - é 2 = é 9-18: 22-28 31-49 46-49 50-51 52 54-58 61-66. 69-85 88-92 95-106 109-112: 113-121 123-151 153-158 160-173 175-179 181-183 184-188. 189-194 195-196, 197-198. 199-204. VAIR, VICKERS & CO. The many readers of this useful book, a great number of whom we address as our patrons, doubtless take pride in the completeness of their supply of LINEN. It is a matter of pride with us not only to maintain the standard of excel- lence hitherto associated with this house but to be continually adding to the values and quality of our stock of TABLE LINEN, NAPKINS, DOYLIES, TRAY CLOTHS, TOWELS, ETC. Every yard of cloth we sell is imported by us direct from Belfast, Ireland the greatest LANHWN market of the world. We quote no prices here as they are governed by the fluctuations of the market, but our valued customers can rely on procuring from us the first and best qualities at the very closest price possible for honest.and reliable goods. We respectfully invite your inspection of our LINEN DEPARTMENT before making your purchases. VAIR, VICKERS & CO., Direct Importers Fine Dry Goods and Millinery, BARRIE, DR. W. RICHARDSON, - BARRIE, x * Careful attention paid to Painless Extraction and Replacing Teeth with or without a Plate. PRESERVATION OF NATURAL TEETH A SPECIALT‘Y. Office—Bothwell’s Block, over Scott’s Bookstore. SOUPS. ‘‘Now yood digestion wait on appetite and health on both.” —Shakespeare. The basis of all good soups, is the broth of meat. This may be made by boiling (the day before it is needed for use) broken joints of beef, veal or mutton. After putting the meat into the pot, cover well with cold water and let come to a boil, skim well, simmer slowly until thoroughly done, keeping the pot closely covered. Next day remove the fat. After this add whatever vegetables and herbs you wish for seasoning, cooking all well together. Strain before sending to table. A good stock for soups may be made from shreds and bits of uncooked meat and bones, poultry and the remains of gaine. Put all together and stew. Used chiefly in the preparation of brown soups. BLACK BEAN SOUP.—One pint black beans, 2 quarts cold water, 1 small onion, 2 teaspoons salt, 1 salt- spoon pepper, + saltspoon cayenne, 1 saltspoon mustard, 1 tablespoon flour, 2 tablespoons butter, 1 lemon, 2 hard boiled eggs. Soak the beans over night. In the morning pour off that water and put on to boil in 2 quarts cold water. Slice the onions and fry in 1| tablespoon of the butter, put it with the beans, add a bit of celery root, simmer 4 or 5 hours or till the beans are soft, add more cold water as it boils away, half a cupful every half hour to check the boiling and soften the beans, leaving about 2 quarts when done. Rub the beans through a strainer, put the soup on to boil again, add the salt, pepper and mustard. When boiling, thicken with the flour and butter cooked to- gether ; this will prevent the beans from settling. Cut the 10 SOUPS. lemon and egg in thin slices, put them in the tureen and pour the hot soup over them. Add 1 wineglass of port wine. Black beans may be got in May or June only, but will keep a long time. Mrs. ATKINSON. VEGETABLE SOUP.—One spoon butter, 1 spoon flour, 4 spoon salt and pepper, | cup hot water, 1 cup hot stock, 1 cup hot milk, 1 cup vegetable pulp. If no stock, two cups milk. Mrs. THos. McKEE.

Royal Victoria cook book