Royal Victoria cook book

TOMATOES en SURPRISE.--Make a pint of tomato aspic by simmering a can of tomatoes for $ hour, with an onion stuck with 6 cloves, bay leaf and parsley. Strain; press all tomatoes through a sieve fine enough to keep back the seeds. Add 2 tablespoons soaked gelatine, stir over fire till dissolved. Fill entree cups, and when firm and cold scoop out insides, leaving wall of jelly $ inch thick. Fill this with highly seasoned mince of chicken or veal and chicken, moistened with mayonnaise or cream sauce. The aspic jelly from the inside of moulds may be used next day with lettuce salad. JEAN HARDING. POTATO BALLS.—Moisten 2 cups of cold mashed potatoes with $ a cup of hot milk. When softened stir in 2 well-beaten eggs. Drop carefully from a spoon into flour, then brown in boiling lard. Mrs. SHANACY. BROWNED POTATOES.—Boil in salted water until nearly done. Then half an hour before your roast meat is done, put the potatoes around it; baste frequently until brown. Mrs. SHANACY. POTATO PUFF.—Beat until light 2 cups cold mashed potatoes and 2 tablespoons melted butter, add 2 well-beaten eggs, 1 cup milk, salt and pepper to taste. Put into deep dish and bake in quick oven. Mrs. Matcotm MACLEOD. BOSTON BAKED BEANS.—Wash 1 quart of dry beans (the Vermont beans are the best), put them in a pan of cold water; let them soak over night. In the morning wash them in another water, and then place them on the fire in 6 quarts of water, let cook until soft. Drain them and put half in bean pot, then gash 1 pound of salt pork, placing it in bean pot, then the remainder of the beans, 1 tablespoon of molasses, 1 of salt, and cover with boiling water. Bake 5 hours, watch them carefully and do not let them cook dry. CREAM OF ASPARAGUS.—Boil asparagus until tender, salt, and rub through a colander, add 1 quart of boiling stock, thicken with 1 tablespoon of flour rubbed smooth in 1 of butter. When boiled up add $ a cup of sweet cream. J. F. SHANACY. ASPARAGUS WITH CREAM.—After washing throw into slightly salted water and boil for 15 or 20 minutes, or until tender, then add a lump of butter, salt and pepper, and 4 a cup of sweet cream. Do not allow it to boil after adding the butter and cream. Serve at once. STRING BEANS WITH CREAM.—String the beans, break into pieces and boil in salted water until tender, then drain, add butter, pepper, and just before serving 1 cup of hot cream or rich milk. J. F. SHANACY. BEETS.—Take young, tender beets, wash and boil 58 : VEGETABLES. without cutting the roots; when tender peel, slice and dress with melted butter, pepper and salt. CAULIFLOWER.—Wash and tie up in a cloth, and put into hot, salted water. Boil 1 hour. Dressing: Take 2 tablespoons of butter, 1 of corn starch and a pinch of salt, then add a cup of boiling milk, boil up and pour over the cauliflower. FRIED CUCUMBERS.—Pare and slice large cucumbers, soak in salted water for $ an hour, drain dry, dip in egg batter, then in bread crumbs, and fry in boiling lard until brown. ESCALLOPED MUSHROOMS.—Put the mushrooms in a well buttered baking dish, with alternate layers of crumbs, seasoning each layer well with butter, add pepper, salt and 4 cup of cream, or rich milk. Bake 20 minutes, keeping covered. PARSNIPS WITH CREAM.—Scrape, slice and cook in a little salted water till done and dry, then pour in 1 cup of cream in which a little flour has been mixed, season with salt, pepper and butter, cook a few minutes, then serve. Wellington Botel, Se ee) ORRICY The best $1.00 a day house in town. Good accommodation. Nearest hotel to the wharf. Bayfield Street, Five Points, Phone 49, west of G.T.R. Station. go 32 DOUGALL BROS. SS OR Furniture, Carpets, Window Shades, and all kinds