Royal Victoria cook book

MARMALADE.--Six oranges, 6 lemons; cut the fruit across the grain in the finest possible slices, lay them in 4 quarts of cold water for 36 hours, then boil gently for 2 hours, then add 8 pounds of white sugar and boil for 1 hour, or until it jellies. Mrs. Thos. McKEE. ORANGE AND RHUBARB MARMALADE.—Five oranges, take the peeling off 4 and boil it tender, strain the water off and chop very fine, chop up the other orange and take out the seeds, 24 pounds rhubarb, 34 pounds white sugar. Put all together and boil well for about 1 hour. ADDIE HUNTER. BAKING POWDER Competent judges say the Baking Powder prepared and sold at MONKMAN’S DRUG STORE is all right. Give it a trial. PRICE, 25 CENTS A POUND. GEO. MONKMAN, - Druggist. The Canada Sugar Refining Co. (LIMITED.) MONTREAL. MANUFACTURERS OF REFINED SUGARS OF THE WELL- KNOWN BRAND. (RED LABEL) Of the highest Quality and Purity. Made by the Latest Processes, and Newest and Best Machinery, not surpassed anywhere, LUMP SUGAR In 50 and 100 lb. boxes. “CROWN” GRANULATED Special Brand, the finest that can be made, EXTRA GRANULATED Very Superior Quality. CREAM SUGARS (Not Dried). YELLOW SUGARS Of ail Grades and Standards. SYRUPS Of all Grades in Barrels and Half Barrels. SOLE MAKERS Of High Class Syrups, in tins, 2 lbs. and 8 lbs. each. Peter Piper picked a peck of pickled peppers. CRAB APPLE CATSUP.—Three pounds crabs, 1 quart vinegar, 14 pounds sugar, 1 tablespoon each of cloves, salt, cinnamon and black pepper. Scald fruit and put it through a colander, mix all together and boil until thick. Mrs. W. H. Myers. MUSTARD SAUCE.—Two eggs, well beaten, 1 teaspoon each of butter, salt, pepper, sugar and mustard, | cup vinegar, $ cup boiling water. Boil € minutes, then thicken with 1 teaspoon flour. H. MAUDE McNap. CRAB APPLE CATSOP.—Take crab apples with sufficient water to cover them, boil till soft. Put 1 cup vinegar to 3 pints crab juice, 1 pound sugar to each pint juice, cinnamon and cloves to taste. Put in bags, boil 15 minutes. Miss CHESTNUTT. CHUTNEY SAUCE.—Twelve large ripe tomatoes, 2. pounds ripe apples, 14 pounds brown sugar, 24 quarts vinegar, 10 ounces salt, 10 ounces raisins, 6 red peppers (very small), 6 onions. Peel tomatoes and apples, chop all together (fine), and put to simmer for 5 or 6 hours. Mrs. J. K. Ross. CUCUMBERS IN BRINE.—Make a brine of salt and water, strong enough to hold up an egg or potato. Pick small cucumbers, cutting from the vine, and always have a short piece of stem oneach. Rub off dirt, but do not wash or rub off the little black specks. Cover with a piece of board and weight with a rock to keep the cucumbers pressed under the brine. Mrs. M. SHANACY. CHILI SAUCE.—To 9 large ripe tomatoes add 3 green peppers, 1 onion chopped fine, 2 cups vinegar, 2 tablespoons sugar, 1 tablespoon salt. Steam 1 hour; add 1 teaspoon ginger, 1 teaspoon allspice, 1 teaspoon cloves ; simmer a few minutes then bottle and seal. Mrs. JACKSON, CELERY SAUCE.—One dozen heads celery and 6 onions, {| pound mustard seed, # pound mustard, 2 cups white sugar, 2 quarts vinegar, 4 teaspoon tumeric powder, a little salt and cayenne pepper. Simmer 2 hours slowly. . Mrs. JOHN STEPHENS. BEST OF CHILI SAUCE.—One peck ripe tomatoes skinned, 6 dessertspoons white sugar, 6 dessertspoons salt, 6 large onions, 3 peppers (if you like it hot), 3 cups vinegar. Boil 2 hours. Bottle hot. Mrs. Moonie.