Royal Victoria cook book

OATMEAL WAFERS.—One and a half cups brown sugar, 1 cup flour, 2 cups oatmeal, $ cup lard, $ cup boiling water, 1 teaspoon soda. Dissolve soda in the boiling water and add last. Roll very thin and bake in a quick oven. Miss L. McCartuy. MARBLED CAKE.—This is made in separate batters, a dark and a light one. For the dark one, take $ cup butter, 1 cup brown sugar, 24 cups flour, 1 teaspoon baking powder, 4 yolks of eggs, $ cup milk, 1 teaspoon each extract cinnamon, clovesand allspice. For the light one, take 4 cup butter, | cup sugar, 24 cups flour, 1 teaspoon baking powder, whites of 4 eggs, $ cup milk, 1 teaspoon extract of lemon. Both batters are made by rubbing the butter and sugar to a cream; adding the eggs beat a few minutes, then add the flour sifted with the powder, the extracts and milk, and mix into smooth batter rather firm. Have a paper-lined tin, with a spoon drop the two batters alternately into it, and bake in a rather quick oven for 35 minutes. - Mrs. N. W. E. KIN. : FIRST IN QUALITY. Wecan , furnish references that will more than convince you of this 1 fact. Can youask more? BEST PIN VALUE. Wesell you an Al Piano for $300, delivered free of expense, on easy terms, or less 10 A per cent. for cash. Can you do better? Write us for fuller particulars and if we please you, let @ ussend Piano on trial. <A splendid selection of Second-Hand Pianos and Organs on hand. THE STANLEY PIANO 00. OF TORONTO. Limiteo, 11 RIGHMOND WEST, PETER KEARNS, GROCER. MARKET SQUARE. CHOICE GROCERIES and PROVISIONS, CROCKERY and GLASSWARE, FRESH BUTTER and EGGS always on hand. The Automatic Steam Cooker Is the Housekeeper’s friend, and must commend itself to every person interestedinCulinary Matters. Itisconstructed on scientific principles, giving great concentrated heat and steam pressure. It is especially adapted for family use. This Cooker will enable you to do as much cooking over one burner of a Gasoline, Gas or Oil Stove as is usually done on three and four burners in the old way. Try one and be convinced. They may be used on either Wood, Coal, Gas or Oil Stoves, and greatly lessen the labor of cooking, and reduce your fuel bills. THE AUTOMATIC STEAM COOKER CO., 198 KING-ST., W., TORONTO. ‘Bring me berries, or such cooling fruits as the kind, hospitable woods provide.” —Cowper. JAM FROM LARGE FRUITS.—Apricots, peaches, damsons, pears or apples may be made into excellent jam. Allow the same proportion of sugar as with small fruit (3 of a pound to 1 of fruit). Peel and stone peaches, stone damsons and apricots, peel and core apples and pears. Let the fruit heat very slowly, boil # of an hour. Add sugar and cook 5 minutes longer. To peach and apricot jam add afew of the kernels of the stones chopped fine. A tablespoon of brandy to each pint of the juice is also an improvement. JAMS FROM SMALL FRUITS.—A good general rule for jams allows ? pound of sugar to every pound of fruit. In currant jam the allowance might be a trifle more liberal. For strawberries, raspberries, gooseberries, cherries and ripe grapes the # pound estimate will be found satisfactory. Stem and top gooseberries, stem currants, pick over raspberries, and stone cherries. Put the fruit ina preserving kettle, bring to a boil, and after that cook 4 hour; stir often, add the sugar, boil 20 minutes longer. Pour into jars and seal. SPICED SMALL FRUITS.—Stem currants, stone cherries, stem and top gooseberries. ‘To every 5 pounds of fruit allow 4 pounds of sugar, 1 pint of vinegar, 2 tablespoons each of cloves and cinnamon. Put all on the fire together, boil 1 hour or until thick enough. Put into jars and seal while hot.