Royal Victoria cook book

of. louse Furnishings. && PICTURES, AND PICTURES FRAMED TO ORDER. a DOUGALL BROS., - South Side Dunlop St., Barrie. Shc Bd BM ee Merebant * Tailor. oe — NEWEST Goops. ! OVERCOATINGS. LATEST STYLES. A TRIAL WILL CONVINCE. TROUSERINGS. Fir GUARANTEED. _ SUITINGS. »* & 4f DUNLOP STREET BARRIE, * 32 aon oes joe peer: eee jen bese, Yemea j fameor:) [aoe meer’ [Ye ee ame, Pe Se HAMPTON E. JORY, a . ISSUER OF.. oar en MARRIAGE LICENSES. DISTRICT AGENT FOR THE CONFEDERATION LIFE ASSOCIATION, CAPITAL, $8,000,000. 7) Ul J fe : | LOCAL AGENCIES: THE OCEAN ACCIDENT AND GUARANTEE CO: a lormitede) Capital. $o, 000,000. THE LONDON AND LANCASHIRE FIRE INSURANCE GO, Capital, $10,000,000. Tr EsOURBEGsrEE slN Ss GakeavN Ghee: Established 1818. Losses paid to date, over $5,000,000. ( Oltices: McCONKEY BLOCK, Dive stone. PARRIE. SEA SEES BOS CE 3 SCE SERS IE SR Bae ESSE SF SESE EES RSI CREA SSeS 8 To make a perfect salad, there should be a spendthrift for oil, a miser for vinegar, a wise man for salt, and a mad cap to stir the ingredients up and mix them well together. —Spanish Proverb. CHICKEN SALAD.—To 1 chicken, 3 small heads of celery, 1 bunch of lettuce. Boil chicken, remove all fat, bone and skin and gristle, chop into dice or very small pieces, also chop celery smali; mix chicken and _ celery together in a large dish; take } cup of vinegar and 3 a cup of butter, heat over boiling water, stir it through the chicken and celery. When about to serve, stir in the following dressing, which must have been previously made, and set on ice: 1 teaspoon of mustard, 1 saltspoon of cayenne pepper, 3 saltspoons salt, 1 teaspoon of sugar, ¢ cup of vinegar, 2 eggs beaten lightly, and butter the size of an egg. Melt the butter and stir in egg and other ingredients, cook over boiling water, stirring all the time. When thick remove and.let get cold, then stir in 1 cup of rich cream, sweet or sour. Line your salad bowl with lettuce leaves, put in chicken and dressing. Decorate top with the small leaves of lettuce, standing up. Mrs. C. J. McRAgz, Stayner. TOMATO SALAD.—Take 3 large ripe tomatoes, peel and cut in small pieces, a few leaves of lettuce cut fine, a few radishes and some cress if desired, 1 small cucumber. Season with pepper, salt and vinegar. Mrs. JAS. VAIR. LETTUCE SALAD DRESSING.—The yolks of 2 hardboiled eggs, 2 teaspoons sugar, small teaspoon salt, 1 tea- spoon mustard, and rub to a paste. Add 2 tablespoons vinegar and fill up with rich, sweet milk. Mrs. JAs. VAIR. STUFFED TOMATOES.—Scald and peel 6 tomatoes, slice off the stem end and scoop out the seeds before standing the tomatoes on ice for 2 hours. Chop 1 small onion, a bunch of cress and sinall bit of parsley rather fine. Pour over this any salad dressing and fill in the tomato shells. Serve on a lettuce leaf. GEORGIE MCOoNKEY. CABBAGE SALAD—For oNE BIG CABBAGE—-One cup sugar, 1 dessertspoon mustard, 1 large spoon butter, 1 ego, 1 tablespoon flour, 2 cups vinegar. Have vinegar hot but not boiling. Then add rest and bring to a boil, stirring all the time. BEET SALAD.—One quart boiled beets, 1 quart raw cabbage, 2 cups sugar, 1 cup horseradish, 2 teaspoons salt, 1 teaspoon black pepper and a pinch of cayenne. Cover with vinegar. DRESSING FOR CABBAGE SALAD.—One teaspoon salt, 1 teaspoon mustard, 4 cup vinegar, $ cup sugar, pinch of pepper, small piece of butter, 1 egg, mix, beating the egg well. Cook until thick, stirring all the time.