PAGE TWELVE

“Mo... —~ -~-»

,- v v ...... data-wrist".-

THE ceantorrsrown (llY,-\RDl.=\N

lVlA ‘BFH 1924 a

PllillTABlE F000 RECIPES F00 iliE. liP'T0'0AiE..il0iiSElii-IEPER ‘S liiiY lJSi

General BREAKFAST CAKES

1/, cup rice

3g cup minced chicken 1 es:

Salt and pepper

and serve very hot. Time. 4 11°11" Sufficient for 8 or 10 persons.

soup Made From Chickens’ Logs

You take 4 chickens‘ legs, boll them for 20 minutes after washing thoroughly in sods and water (or borax water), then after the)’ B"

‘ Boil rice in plenty of salted wat- ballad ‘m. mm lengm 0g time 5km er, drain, rinse in cold water and them and put them over i“ 1 quay-t Se! ill |1°¢ 0V5“ "m" dry “d nut‘ of water with 3 tablespoons of rice, 19d- Add l0 lice slightly beam“ 1 onion and 1 stick of celery.

688 811d "filmed “hlckfm- seam“ When boiled 30 minutes remove

with salt and pepper and shape in small round cakes. Saute in but- ter until nicely browned and serve hot, tarnished with narslrv- Milw- ed ham or flaked fish mu)’ wk“ place of chicken. ‘Phase may be made the night before.

Soft Molasses CoAtikies (Drop)

1 cup butter and lard

1 cup sugar

2 eggs ‘

1/.» cup coffee

21,4 cups flour

1 teaspoon soda

2 teaspoons cinnamon

1 teaspoon ginger

1/; teaspoon salt '

Mix in order given and drop by spoonfuls on a baking sheet and bake in a moderate oven about gight or ten minutes.

“MY OWN" COCOA SNAPS

1,1 cupful cocoa

2 cupfuls flour

$4; teaspoon ginger

1A teaspoon allspice

1 teaspoon ofbaklng powder

% cup sugar

4 tablespoonfuls lard

‘A cup molasses

4 tablespoonfuls wniei‘

1A teaspoon soda

lllelt the shortening and stir into ft the cocoa, udd the water, sugar, and molasses. Sift tlfe flour, gin- ger, allspice, soda and baking pow~ der into the rest of the ingredients. Chill the dough and roll out on a floured board us thin as possible, cut into faticy shapes, or rounds and bake in buttered pan in a mod- erate oven.

Cheap but Good Salad Dressing

Beat 2 eggs until light, add V2 cup vineiyai" and place on stove in

the meat from the bones and add 1' cup of niiik or cream.

This makes a supper for three people. and is delicious.

They laugh when l iGii them about using chickens‘ legs but they are the best part of the chicken. the flavor is so smooth and tasty-

Creolc ‘Soup

‘A cup rice

V; cup cui onion

2 tablespoons bacon drippings

2 cups tomatoes

2 teaspoons salt

1 teaspoon sugar‘

‘n’; teaspoon paprika

1 tablespoon cut parsley

Wash rice, add 3 cups boiling water nnd boil 30 minutes. Cook onions in pan with drippings iin- til lender, biil not brown: add to~ niatoes and boil 10 minutes; rub through strainer‘ into boiled rice and miter; add seasoning and sprinkle with parsley; add a little chopped green pepper if desired. Would suggcs omitting the usc of onion if bacon is used-too many distinct flavors.

Fish

Crab Meat Delight

\

Melt 4 tablespoons of butter, add ti tablespoons of flour, 1/,- teaspoon of salt and ‘V; of u cup each of cream and rich milk. Stir con» stnntiy until the sziuce is very smootli-reniove from fire and add beaten yolks of 2 eggs.

Butter a casserole, cover bottom wllli 11/4 cups of flaked crab meat? pour sauce over tlils—tlien sprin-

niixed withlA ot‘ a teaspoon pap- rika. i Si-t in very hot oven to brown.

double boiler, stirring often. lllix together 1 teaspooniul salt, 1 of! mustard, 2 iablespoonfiils sugar3 and 1 oi‘ flour, a dash of cayenne; pe-ppi-r. To this add V; cup oil sweet milk and 1 teaspoonfnl of melted buiter; add this to egg audl vinegar in double boiler. Stir illi- til thick and smooth. lliny he liiln» ned with i-ri-am or milk.

Soup Veal and Rice Soup

Take a knuckle of veal weighing about G pounds. Divide it (sawing through the bones) into half n doz- en pieces and put these in e stew pot with-1 carrot, 1 turnip, 1 small onion, 55 dozen peppercorns, ‘A head celery. V; blade mace, 1 ten- spoonful salt, 4 quarts cold water. Bring it slowly to the boil, remove the scuin carefully as it rises and boil gently for 3 hours. Take out ithe meat, cui it into convenient ‘sized pieces and put them aside for Iurther use. Strain the soup. Put lit into a clean saucepan with 12 ounces rice already three-quarters boiled and boil for three-quarters pf an hour longer. Add the veal

>i__

‘chard Against “Flu” l ~ with EGIOIG

, Influenza. Qrlppe and Pneumonia Usually start with a cold. The momeni you get those warning aches. get bus) ,“llh good old Musterole. b lvlusterole is a counter-irritant the. lelieves congestion (which is what z 001d really is) and stimulates circulation. I It has all the good qualities of the Lid-fashioned mustard plaster without the blister. i ' _Just rub it on with your finger-tips. t you will feel a warm tingle as tht healing ointment penetrates the pores then a soothing, cooling sensation and quick relief. Lila‘: Musterole hlzndyigor emergency . ma en ser us ness. 40c and 75g: §i°§ii druggists.

The Muaterole Co. of Canada, Ltd, ~ Mon i.

FMI\\ , H \

ll "In I mmhrdta

Creamed Halibut

1H; ibs- sliced halibut

1g pt. cream

1 tablespoon buiter

Stilt nud pepper to Instr

l‘ut fish in pan. put little pieces of buffer all over it, and sprinkle with pepper and salt. Bake one» hall‘ hour. Take from oven and pour cream over it and bake 20 minutes longer till it is nicely browned.

Would suggest adding the cream ‘he last 10 minutes, otherwise it would all boll away.—Lascll.

Meat

Pig: in Clover

Put a pound of pork sausage in a baking dish and cook 10 minutes in the oven. Have ready a mixture of one cup flour, 1 of milk, a little salt, and 1 egg. Pour this mixture over the sausage and bake about 15 minutes. Serve with fried ap- ples in the dish in which itis cook< ed.

French Fried Liver

Soak liver in saleratus water for about 10 minutes. ihen wipe dry with a clean cloth.

Cut liver into cubes, sprinkle with salt and pepper and dredge with flour. Fry in butter about 1 minute and serve with sliced Ber‘ muda on ons or parsley.

Lamb-Chops c: Casserole

8 rib lamb chops

2 cups soup stock

2 slices large onion 3B". pepper, thyme

2 cups cubed potatoes 2 cups peas

Ask your butcher to chop off about 1% inches of bone from 8 lamb chops. Browning the chops slightly and quickly in as little fat as possible, place in casserole add stock, salt, pepper, a tiny pinch of thyme and 2 slices of onion which have been fried a golden brown Parhpil potatoes 5 minutes in salt- ed water, and fry, add to the cas- serole with peas. Cook together in medium oven 20 minutes.

Salad

Joliled Dolmen Salad

kle with half n cup of grated cheese ~

of salmon, previously drained from the oi_l and freed from skin and bones, then separate the fish into flakes. Mix one tablespoon of flour with one tablespoon of salt, one teaspoon of mustard and dash of cayenne. Stir this mixture into two tablespoons of hot salad oil and add gradually three-fourths cup of hot milk. Stir until smooth and thick. add three tablespoons of vinegar and one beaten egg. Cook l1 minute longer, remove from fire, add one scant tablespoon of sala- tin, softened in one-fourth cup of cold water, stir until dissolved. Strain the same over the fish, mix lightly, turn into small molds and let harden on ice. Serve on lettuce leaves.

Debutante Salad

'1 bead lettuce

1 bunch cress

1 cupfiii chopped celery

1 ciipful iliced cooked tongue

1 cupful diced cooked chicken 12 large pitted olives cut in rings French dressing cream niayon~ imlse

Number si-rrvd—S persons.

Mix celery. tongue. chicken and olives. Season with French dress ins. Let stand till very cold. Just before serving add enough cream mayonnaise to cover well every particle of salad arrange on rt bed of crisp cross and lettuce. This is a‘ very dainty illl\\'ill‘Oll for recep~ tioii salad.

Would DFGfCFYUSIIlQ either tongue

Pudding An Excellent Plum Pudding

1/; lb. flour

6 oz. raisirs

6 oz. currants

‘A lb. chopped suet

‘A. lb. brown sugar

1/4 lb. mashed carrot

14; lb. mashed potato

1 tblspn. molasses

1 oz. candied peel

1 01.. citron

Mix the flour, ciirrants, suet, and sugar well together, stir in the mashed carrot and potato, add the molasses and lemon peel, but put no liquid in the mixture or it will be spoiled. Tie loosely as the pudding should have room to swoll. Boil for four hours. Serve with sauce.

This pudding is better mixed ov- er night, enough for six or seven.

Pie A Delicious Lemon Pie

2'4 lemons

1 cup sugar

Ii tablespoons (-)1‘n starch

~l eggs

'1 pt. hot water

l tablespoon butter

Mix corn starch in ‘A; cup cold ivater; put sugar, butter and grat- ed rind of 1 lemon and juice from both lemons into a double boiler: add corn starch and cook l0 min- utes; then add ‘the yolks of eggs

or chicken, but not both in com- bination. '

condition of the blood. sciatica and lumbago.

spots.

Sciatic pains point to an impoverished

PERSISTENT attacks‘ of Neuraigic or. nervous system and a weak, watery men“-

Darting, stabbing pains with intervals of pain or aching are common to neuralgia, "Us dl-‘Wasfi-

The pain follows the nerve trunks or

In the head-neuralgia. _ In the back--

sllglitly beaten; cook until thick- ened, cool; then pour into pie crust

boat whites of eggs very stiff! l1 2 tablespoons powdered susllli tablespoons lenion juice and teaspoon vanilla; spread on toil put in oven to brown.

Dessert Pineapple Tapioca

3 large thlspns. tapioca

1 pt. boiling water

1 cup sugar

1 pinch salt

1 cup grated pineapple

Put in a double boiler, wa tapioca, sugar and salt and cl until thick and tapioca is clc Take from fire and add pineap Mix well and serve in shci glasses with whipped cream top, with a cherry.

if not using quick tapioca s in cold water over night.

Cake

Fruit Cake

‘r2 cup sugar

1/; cnp molasses

1 cup sour milk -'

1 tspn soda ~

1 tspn seeded raisins

4 tblspns butter

1 tspn. cinnamon

1 tspn. clover

1 tupn. nutmeg

2 cups flour

Mix flour, spices, soda. ere. butter; add sugar, molasses, s milk, sifted mixture and ralsini

Bake in a slow oven.

“What Is The Meaning, Cf p Neuraigic Pains ?”

proven restorative you can bring your syshen up to a condition that throws off such ail-

With vitalit runnin low you are ar.

easy prey i0 co ds and a Psorts of danger-

N euralgic and sciatic pains are a warning

to on to fortify the system by the use o spreads to other nerves and there are tender suc reconstructive and invi orating treat

ment as Dr. Chase's Nerve ood.

Miss Margaret Conolly, Brantford, Ontarlr

Pour boiling water over one can

iumbago. In the hiir-sciatica. Temporary relief is not suflicient for the

attacks become frequent and more severe

as age advances and it is more and more difficult to obtain relief.

Sleep, relaxation, nutrition are necessary to restore the nervous force exhausted by the activities and worries of life.

And in this connection Dr. Chase's Nerve Food is the most satisfactory treatment available as a means of enriching the blood, strengthening the nerves and building as the system, so that it: is able to throw o ailments of this nature,

f Why“ cutie! _-vthese:"?repeated attacksof “pain and torture when by a few weeks’

patient treatment witls ‘this well-known and

wrltesz-"For three or four years my health ha not been very good, and especially in the Sprin I used to become quite run down. For com months before I started using Dr. Chase's Nerv Food, I had ii tired feelin continually, with ain up the back of my neck an head, and at times elt would have to give up work. I could not thin clearly and often had neuralgia, followed by din" s eils. lwu nearllry ‘all in when! began usin»

r. Chase's Nerve ood, but sfterl had corn lstei a treatment of six boxes, I felt better than ha. ever felt before.”

You will notice that while the price o Dr. Chase's Nerve Food has been increase: to 60c. the box now contains 60 pills instea of 50 as formerly.

Likewise Dr. Chase's Kidne -Liver Pill my 85c. for 85 pills, instead o 25c. for 2i

gills. Edmanson, Bates 8t Co., Ltd oronto. . '

.8‘ I.