Royal Victoria cook book

The most economical Coal or Wood Range. Sole Agents for Barrie. H. H. O'TTON & SON, 5 Points. Try R. A. Stephens, THE TAILOR AND GENTS' FURNISHER, FOR Ordered and Ready-made Clothing. We carry the largest stock in Barrie, also the latest NOVEL- TIES in Men’s Furnishings. EG Ye eee IN a G) oe fos Ley haa ok Ay ee VEGETABLES. The art of a thing is, first its aim, and next its manner of accomplishment. —C. N. Boon. MILANAISE SAUCE FOR ASPARAGUS.—Melt 2 ounces fresh butter in a small saucepan and sift into it a level tablespoon of fine flour, stirring all the time; add a gill of cold milk, salt and pepper to taste. When sauce is perfectly smooth and thick, pour in a gill of cream anda teaspoon tarragon vinegar. This sauce, with yolk of 1 egg added, is nice for cauliflower. ANNIE F. DYMENT. LYONNAISE POTATOES.—Half a pound of cold boiled potatoes, 2 ounces of onions, 1 heaping teaspoon of mixed parsley, butter the size of an egg. Put the butter in a saucepan, and when hot throw in the minced onions and fry to a light brown, add the sliced potatoes and turn until they are thoroughly hot and nicely browned, add the minced parsley and serve immediately. M. CULBERT. POTATO PUFF.—Stir 2 cups mashed potatoes, 2 tablespoons melted butter and some salt to a fine, light, and creamy condition, add two eggs well beaten separately, and six tablespoons of cream. Beat it all lightly and well together, pile it in a rocky form on a dish. Bake in a quick oven until nicely browned. It will become quite light. M. CULBERT. A DISH OF CABBAGE AND CHEESE is most tasty and excellent. The cabbage can be boiled in the middle of the day if more convenient, only it must be under, rather than over cooked, and drained quite free from moisture ; VEGETABLES. 29 now take a dish that will stand the oven, butter it, and in it place 4 your cabbage; on this grate a thick layer of cheese, using up any old pieces that you may have in your pantry. On the cheese put little dots of butter, and a sprinkling of salt and pepper; now lay on the remainder of your cabbage and press down pretty firmly so as to level the top; now another layer of cheese, more dots of butter and seasoning, and finally a thick covering of bread crumbs. Put in a brisk oven and bake for about 15 minutes. Miss Mary Ross. POTATO PUFF.—Two cups of cold mashed potatoes, 3 tablespoons melted butter beaten to a cream, add 2 wellbeaten eggs, 1 cup cream. Pour in a deep dish and bake in a quick oven. Mrs. THos McKEERE. STUFFED POTATOES.—Wash, scrub and bake 6 good sized potatoes; when done cut a small piece off one end, scoop out the potato into a hot bowl, mash and add 1 good tablespoon butter, 2 of hot milk, and salt and pepper to taste. Beat the whites of two eggs stiff, and mix into the potato ; fill the skins with the mixture, heaping lightly on the top; brown slightly. Mrs. J. N. HAMILTon. CORN OYSTERS.—Grate green corn and to every pint add 2 well-beaten eggs, tablespoon butter, season with salt and pepper, teaspoon flour; drop tablespoon at a time in hot lard and do till brown. SWEET POTATO CROQUETTES.—Boil sweet potatoes, peel, mash with butter, pepper and salt, roll in beaten egg and cracker crumbs and fry in lard. IRISH POTATO PUFF.—One quart warm mashed 56 VEGETABLES, potatoes, 1 ounce butter, 1 egg, tablespoon milk, pepper and salt. Mix well. Bake } an hour in a well-buttered plate. Mrs. Moopte. TO SERVE POTATOES WELL.—Peel, cover with boiling water, cook quickly. After draining return to the stove and steam without a cover for a moment. Shake gently at an open door or window. Return to the stove again, sprinkle with salt, shake again. Let set a little longer. In serving cover with lightly folded cloth. Mrs. Moonie.