Royal Victoria cook book

SWEET BREAD CROQUETTES.—One heaping cup minced sweetbread, $} teaspoon each of salt and pepper, a dash cayenne, 1 teaspoon lemon juice, a little lemon rind, grated, 1 pint boiling cream, 3 even tablespoons butter, 4 heaping tablespoons flour. Let butter boil and stir in flour, then add boiling cream, then mix all together, shape in RELISHES. 53 cones, roll in egg and cracker crumbs and fry in boiling dripping. Mrs. PLUMMER. MINCE TONGUE.—Chop the heel of a cold boiled tongue, add’ twice as much boiled potatoes and enough mustard to season. Put a piece of butter as large as a walnut into the frying pan, put the mince in and press it down firmly, adding enough water to moisten slightly. When itis brown turn out ona hot platter and garnish with pickled beet or parsley. Mrs. T. R. PARKER. BOUDINS.—One pint cold cooked meat, put in a saucepan, 2 tablespoons bread crumbs, 1 gill stock, 2 eggs well beaten, 1 tablespoon chopped parsley, i! teaspoon salt, + teaspoon pepper. Put in small moulds well buttered and papered in the bottom. Cook in oven in pan of water for 15 minutes. Serve with tomato sauce. ANNIE F, DYMENT. BROWN & CO., BARRIE, RS IN— GRAIN, PROVISIONS AND GROCERIES BUTTER AND EGGS TAKEN IN EXCHANGE. Flour and Feed of all kinds, Baled Hay and Straw, Oatmeal, Cornmeal. Best Brands Kept. Wholesale and Retail. All Bags Charged and Credited when Returned in good order. EGGS. EGGS a la Creme.—Six eggs, 1 tablespoon butter 1 tablespoon flour, $ pint milk, § teaspoon salt, pepper to taste. Boil the eggs 15 minutes, remove shells, and cut in half crosswise, slice a little off the bottom to make them stand. Put butter in a frying pan to melt, then add flour ; mix until smooth, add milk and stir continually until it boils. Add salt and pepper, stand eggs on heated platter, pour the sauce over and around them. Serve very hot. Mrs. C. T, PEMBERTON. BAKED OMELET.—Four or 6 eggs, beat whites separately, small teacup of milk, piece of butter size of a walnut, 1 tablespoon of flour, a little salt. Beat yolks, add butter, milk, flour and salt, lastly the beaten whites. Butter a dish the right size to hold it and bake in a quick oven. Miss CAMPBELL. FRENCH OMELET.—Three eggs, whites and yolks beaten separately, $ teacup milk (a little over), put on to boil. When boiling pour over $ teacup finely rolled soda biscuit, add yolks and lastly the whites, pepper and salt, fry in butter. Mrs. RADENHURST. SAVORY OMELET.—Three eggs, 2 teaspoons parsley, 2 tablespoons celery, } teaspoon onion juice, salt and pepper to taste, 3 tablespoons milk. Beat the yolks separately and add to the rest, then beat whites to a stiff froth, and stir in without beating any more than is necessary. Fry well in a buttered pan, then brown a little in the oven. For plain omelet omit onion, parsley and celery. M. E. PERKINS. IF QUALITY, COMBINED WITH VALUE, is a consideration, see our stock of READY TAILORED CLOTHING before you purchase your next Suit. We want to see the men who are particwar and who will not be satisfied with any old thing. Our Clothing is MADE by tailors, the cloths are thoroughly sponged and shrunk. The garments are cuaranteed to keep their shape. They are the same goods that you would pay 50 per cent, more for if you left your measure at a merchant tailor’s establishment. Come in and have a look,and we will prove the above statements. HUNTER BROS., (The men who sell you Ready-to-put-on Clothing 50 per cent, less than merchant tailors’ prices), BARRIE. dD. M°oNILLAN, --CITY ROLLER MILLS... MANUFACTURER OF Choice Family Flour, Strong Baker's, Graham Flour, Cracked Wheat, Wheatlets, Whole Wheat, and all kinds of Feed, such as Pea Meal, Corn Meal, Chopped Barley, Etc., Etc. COOKING UTENSILS. # Our Assortment for Hospital Purposes Complete. HAPPY THOUGHT RANGES,