Royal Victoria cook book

The only up-to-date Harness Shop in Barrie where you can find all classes of Harness from five dollars up to two hundred dollars. All made by skilled mechanics, and all under my own personal supervision. <A full line of TRUNKS, VALISES, ROBES, FUR COATS, BLANKETS AND GLOVES in stock. A call solicited GEO. TEGART. For-x Jewelry, Clocks and Watches Rees Jewelry and Watches No. 15 DUNLOP STREET, - - BARRIE. Pure Gold Wedding Rings always kept in stock. P.S.—Repairing carefully attended to. Charges moderate. The Bank of foronto, INCORPORATED 1856. HEAD OFFICE AT TORONTO: DUNCAN COULSON, - General Manager. Jos. HENDERSON, - Inspector. Capital, $2,000,000. Reserve Fund, $1,900,000. BARRIE BRANCH. CURRENT ACCOUNTS opened on the usual terms, and careful attention given to the business of the Bauk’s customers. Drafts issued upon all the Branches of the Bank, or upon correspondents available at any Banking town in the Dominion of Canada. Drafts issued, available at any place in the United States, or in Great Britain and Ireland. LETTERS OF CREDIT issued for use of travellers in Great Britain or on the Continent. COMMERCIAL CREDITs issued for use in all parts of the world. CoLLECTIONS—Special attention given to the collection of Commercial Paper throughout Canada and all parts of the world. DEPOSITS. DeEposir ACCOUNTS opened subject to withdrawal by cheque on demand. SpecIAL DeEposirs.—Deposit Receipts issued bearing interest at current rates. SAVINGS BANK DEPARTMENT. SPECIAL ADVANTAGES are derived by depositing money in our Savings Department. Sums of ONE DOLLAR and upwards are received and interest allowed thereon. 2. INTEREST is added to the principal on the 31st day of May and the 30th day of November, in each year. No CHARGE is made on depositing or withdrawing money. . THE DEPOSITOR is subject to no delay whatever. THE Security offered by this Bank is undoubted. Debentures, Bonds, American and Sterling Exchange Purchased. Mi. ATKINSON, MANAGER. I know what the puddin's to be; apricot roll up. Oh! My buttons!—George Eliot ENGLISH PLUM PUDDING.—Two pounds of suet, 3 pounds of raisins, 2 pounds of currants, 2 pounds of sugar, 5 eggs, 1 pint of milk, 2 nutmegs, a pinch of salt, flour to make very stiff. Boil 7 hours. Serve with sauce. Mrs. C. H. CLARK, BROWN BETTY.—One-third bread crumbs and 2 apples chopped fine, 2 cups brown sugar, $ a cup of butter, 2 teaspoons cinnamon, a little nutmeg. Mix thoroughly and bake very brown. Mrs. C. H. CLARK. PLUM PUDDING.—Three pounds of bread crumbs, 1 pound of suet chopped fine, 2 pounds of stoned raisins, 2 pounds of currants, ? of a pound mixed peel, 2 heaping coffee cups of sugar, 16 eggs, yolks and whites beaten separately, 2 cups of milk, 1 large cup of brandy, or brandy and wine mixed, 1 tablespoon of allspice, 3 nutmegs, 1 tablespoon of cloves, 1 tablespoon of cinnamon, 2 small cups of flour, about 2 teaspoons of salt, ? of a pound of . blanched almonds. Put in the fluids last, mixing the yolks, milk and brandy together, stirring in the well-beaten whites last. Wring pudding cloths out of hot water; dredge well with flour; tie puddings securely, allowing room to expand. Boil 6 or 7 hours. Mrs. C. H. Ross. COTTAGE PUDDING.—Two cups flour, 1 cup sugar, 14 cups milk, 2 tablespoons butter, 2 eggs, 2 teaspoons baking powder, flavor with lemon. Serve with cream or sauce. GINGER PUDDING—Dry.—Quarter pound suet, 4 pound flour, 1 pound sugar, 1 teaspoon ginger. Mix all dry. Steam 3 hours. M. A. ROGERSON. NEW COLLEGE OR TREACLE PUDDING.—Half pound flour, $ pound bread crumbs, § pound suet, 4 pound treacle, 1 lemon (juice, and rind grated), 1 nutmeg, 3 eggs. Boil for 3 hours. L. T. WHIsH.