Royal Victoria cook book

MUSTARD PICKLES.—First scald two cauliflowers in salt, vinegar and water, and while draining make the sauce. To a kettle ? full of boiling vinegar put a large bow] of mustard, three heaping tablespoons of curry powder and one of tumeric, mix them with a little cold water, then when the vinegar comes to the boil take a little and add to the mixture, making it thin enough to put to the boiling vinegar, and stirit in quickly as making custard. Be careful that it doesn’t curdle, which it is apt to do When it thickens like stiff custard pour over the vegetables and when cool cover down tight. When scalding the vinegar put a bag of whole cloves, allspice and pepper in the pot and if not thick enough add more mustard. Mrs. BARWICK. TOMATO SAUCE.—One cup strained tomatoes, 1 tablespoon flour, 1 tablespoon butter, a little onion or celery, sometimes mace. Rub butter and flour together, add tomatoes. Let it just come to a boil and after removing from fire add pepper and salt. Keep warm over hot water until needed for Hamburg steak. J. KING, CHUTNEY SAUCE.—Eight ounces of sour apples, 8 ounces salt, 8 ounces ripe tomatoes, 8 ounces brown sugar, 8 ounces raisins, 4 ounces chilies, 4 ounces ground ginger, 1 ounce garlic, 2 ounces shallots. Chop the ingredients fine and add 2 quarts vinegar, put in a jar and let stand by the stove for a month, then simmer for } hour. When cold, bottle. M. CULBERT. CRABAPPLE CATSUP.—One peck crabapples, 14 pounds of sugar, 1 pint vinegar, 1 teaspoon ground cloves, 1 teaspoon ground ginger, | teaspoon cinnamon, | teaspoon allspice. Boil the apples- well and put them through a colander to remove the skin and core, then add the ingredients and boil until of the proper thickness. M. CULBERT. CAULIFLOWER PICKLE.—Steam the cauliflower a little but not too soft, then break into smal] pieces and put it into a brine, | tablespoon salt to a quart of water. Let stand for 24 hours, drain off and it is ready for the dressing. Dressing :—T'wo quarts vinegar, add 6 tablespoons best mustard, 14 cups brown sugar, } cup flour, $ ounce tumeric, 4 ounce curry powder. Boil all together for 5 minutes, pour over the pickles. The dressing should be the consistency of thick, sour cream when cold, if not add more flour and boil up again. Mrs, LAIDLAW. When Ordering Stareh INSIST ON GETTING THE EDWARDSBURG BRANDS. ASK FOR BENSON'S. Forty Years on the Market and Still the Leader. BENSON’S PREPARED CORN for Cooking Purposes. EDW ARDSBURG SILVER GLOSS STARCH for Fine Laundry Work. BENSON’S ENAMEL STARCH (requires no boiling), for Finishing Collars, Cuffs and Shirts. Only Filtered Water used in the Manufacture of these Standard Brands. EDWARDSBURG STARCH CO., LimiTep, CARDINAL, ONT. ESTABLISHED 1858. MONTREAL, QUE. Benson’s Prepared Corn. Silver Gloss Starch. Bensons’s Enamel Starch. HEADQUARTERS rae OIRAees Fancy and Staple Groceries, Imported and Domestic Delicacies. OUR LEADERS TEAS AND COFFEES. | BOTHWELL’S, Barriz. I hope we shall drink down all unkindness. —Shakespeare. GRAPE WINE.—-Ripe fresh grapes, 20 pounds. Put them in a stone jar and pour over them 4 quarts of boiling soft water, when sufficiently cool squeeze them thoroughly with the hand, after which allow them to stand 3 days in a warm place with a cloth thrown over the jar, then strain out the juice and allow 10 pounds of crushed sugar, let it remain a week longer in the jar, then take off the scum, strain and bottle leaving a rent until done fermenting, when strain again and bottle tight. Leave the bottles in a cool place. Mrs. A. URQUHART.