VEAL SOUP.—To about 3 pounds of a joint of veal, wel] broken up, put 4 quarts of water, boil slowly 2 or 3 hours. Prepare one-fourth pound of macaroni by boiling it by itself, with sufficient water to cover it; add a little butter to the macaroni. When it is tender, strain the soup and season to taste with salt and pepper, then add the macaroni in the water in which it is boiled. The addition of a pint of rich milk or cream and celery flavour is relished by many✪ Veal Soup. ANONYMOUS. POTATO SOUP.—One pound potatoes, weighed after being peeled, 1 onion, 1 stalk of celery, an ounce of butter, 4a pint of milk, and 14 pints of weak stock, or the liquor in which mutton or chicken had been boiled, pepper and salt to taste✪ Potato Soup. Put the butter into a stewpan with the celery, onion and potatoes cut in thin slices; put on the lid of the stewpan, which should fit closely, and shake it over the fire for about 5 minutes, until the vegetables are thoroughly steamed with the butter, which will draw out their flavor. Then add the stock and cook gently for an hour. Rub the soup through a wire sieve, return it to the pan and stir over the fire till it boils, add the milk, which should be heated in a separate vessel and serve. Mrs. GRASETT. JOHN H. NEELANDS, THE PLUMBER, WILL NOW BE FOUND AT 31 DUNLOP STREET, PLAXTON’S OLD STAND, lately occupied by P. J. Moore, and is now in good shape to supply the demand which had so increased that he had to move to larger premises. He now keeps a full line of Gas, Coal and Wood Ranges and Stoves, with usual line of Plumbing Supplies and Graniteware. Give him a ¢all ABOUT FURS. We are Manufacturing FURRIERS, both Wholesale and Retail. Quality considered, our prices are the lowest. HATS.—Heads encased in our Hats are sure to produce worthy ideas. SI NINITONS. The * Rew * Grocery * Store, 36 ELIZABETH STREET. GHOICE GROCERTES AN Dy PROVISTONs. Orders called for and delivered promptly to all parts of the town and Allandale. MALEY & BARKLEY. W.G. Wismer, pbm.B., |Jispensing Ghemist. BARKIE, - - - ONTARIO. S RAEN Wt Ore 8s \ MA = elec O \ / ie \ i \ i HH} = Ez eS Ei NEA eS RMN aL De = Sag g 9° Ss 3 TRAIT i Ss | ge2e ad ae ep BE 2A, 5 oo ga2 8 O =e =e ee cies an Ss Pa eoe gress et Oo m F552 PM pdop . Z, B lei _ BESE 5 bt es ry Bs BS Ee Y Disa my o488 S Bee ae “OUO TOF OIITAA “JT JNO [[B ST[9q JoTYyooY ,,Aos[oM,, nO ns Pal Ole= _ HE JAMES SMART MFG. CO., Limited, BROCKVILLE, ONT. Write for Descriptive Circular and Prices. UP-TO-DATE FEATURES. BAKER. REGAL PERERECGLTION RANGE. ECONOMICAL IN FUEL. HANDSOME IN DESIGN AND FINISH QUICK AND PERFECT COOKER AND CONTAINS ALL THE LATEST AND SARJEANT x & SMITH, DIRECT IMPORTERS. Always on hand a most complete assortment of PINS GOODS oles sMAN EEES, MIRC INE RY AND OSMAEE WARES. Dressmaking orders executed with promptness and satis- faction on the premises. SARJEANT & SMITH, 38 Dunlop Street, Barrie. J. McCandless, MANUFACTURER AND DEALER IN Light and Heavy Harness, ~ Horse Clothing, Whips, Robes, Valises, Etc. Dunlop Street, “ - Barrie. FISH AND OYSTERS. “The silvery fish, Grazing at large in meadows submarine, Fresh from the wave now cheers Our festive board.” —Anon. CREAM SALMON.—Open a can of salmon, pick out bones and any skin that may be in it, break salmon into small pieces, 2 cups milk, 2 tablespoons flour, $ teaspoon salt, 2 tablespoons butter, heat butter, mix in flour and salt, add heated milk slowly, 2 dashes pepper✪ Cream Salmon, let this boil, stirring constantly until very thick sauce, mix in prepared salmon, let it come to a boil. This can be served on toast.

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VEAL SOUP.—To about 3 pounds of a joint of veal, wel] broken up, put 4 quarts of water, boil slowly 2 or 3 hours. Prepare one-fourth pound of macaroni by boiling it by itself, with sufficient water to cover it; add a little butter to the macaroni. When it is tender, strain the soup and season to taste with salt and pepper, then add the macaroni in the water in which it is boiled. The addition of a pint of rich milk or cream and celery flavour is relished by many. ANONYMOUS. POTATO SOUP.—One pound potatoes, weighed after being peeled, 1 onion, 1 stalk of celery, an ounce of butter, 4a pint of milk, and 14 pints of weak stock, or the liquor in which mutton or chicken had been boiled, pepper and salt to taste. Put the butter into a stewpan with the celery, onion and potatoes cut in thin slices; put on the lid of the stewpan, which should fit closely, and shake it over the fire for about 5 minutes, until the vegetables are thoroughly steamed with the butter, which will draw out their flavor. Then add the stock and cook gently for an hour. Rub the soup through a wire sieve, return it to the pan and stir over the fire till it boils, add the milk, which should be heated in a separate vessel and serve. Mrs. GRASETT. JOHN H. NEELANDS, THE PLUMBER, WILL NOW BE FOUND AT 31 DUNLOP STREET, PLAXTON’S OLD STAND, lately occupied by P. J. Moore, and is now in good shape to supply the demand which had so increased that he had to move to larger premises. He now keeps a full line of Gas, Coal and Wood Ranges and Stoves, with usual line of Plumbing Supplies and Graniteware. Give him a ¢all ABOUT FURS. We are Manufacturing FURRIERS, both Wholesale and Retail. Quality considered, our prices are the lowest. HATS.—Heads encased in our Hats are sure to produce worthy ideas. SI NINITONS. The * Rew * Grocery * Store, 36 ELIZABETH STREET. GHOICE GROCERTES AN Dy PROVISTONs. Orders called for and delivered promptly to all parts of the town and Allandale. MALEY & BARKLEY. W.G. Wismer, pbm.B., |Jispensing Ghemist. BARKIE, - - - ONTARIO. S RAEN Wt Ore 8s \ MA = elec O \ / ie \ i \ i HH} = Ez eS Ei NEA eS RMN aL De = Sag g 9° Ss 3 TRAIT i Ss | ge2e ad ae ep BE 2A, 5 oo ga2 8 O =e =e ee cies an Ss Pa eoe gress et Oo m F552 PM pdop . Z, B lei _ BESE 5 bt es ry Bs BS Ee Y Disa my o488 S Bee ae “OUO TOF OIITAA “JT JNO [[B ST[9q JoTYyooY ,,Aos[oM,, nO ns Pal Ole= _ HE JAMES SMART MFG. CO., Limited, BROCKVILLE, ONT. Write for Descriptive Circular and Prices. UP-TO-DATE FEATURES. BAKER. REGAL PERERECGLTION RANGE. ECONOMICAL IN FUEL. HANDSOME IN DESIGN AND FINISH QUICK AND PERFECT COOKER AND CONTAINS ALL THE LATEST AND SARJEANT x & SMITH, DIRECT IMPORTERS. Always on hand a most complete assortment of PINS GOODS oles sMAN EEES, MIRC INE RY AND OSMAEE WARES. Dressmaking orders executed with promptness and satis- faction on the premises. SARJEANT & SMITH, 38 Dunlop Street, Barrie. J. McCandless, MANUFACTURER AND DEALER IN Light and Heavy Harness, ~ Horse Clothing, Whips, Robes, Valises, Etc. Dunlop Street, “ - Barrie. FISH AND OYSTERS. “The silvery fish, Grazing at large in meadows submarine, Fresh from the wave now cheers Our festive board.” —Anon. CREAM SALMON.—Open a can of salmon, pick out bones and any skin that may be in it, break salmon into small pieces, 2 cups milk, 2 tablespoons flour, $ teaspoon salt, 2 tablespoons butter, heat butter, mix in flour and salt, add heated milk slowly, 2 dashes pepper, let this boil, stirring constantly until very thick sauce, mix in prepared salmon, let it come to a boil. This can be served on toast.

Royal Victoria cook book