A DELICIOUS DESSERT.—One cup of tapioca, soak- ed over night in plenty of water. In the morning drain off most of the water, and place on the back of the stove. Cook until clear. To this, when nearly cooked, add a tin of grated or shredded pineapple, juice of 2 lemons, 2 cups of sugar, and lastly well-beaten whites of 3 eggs✪ Delicious Dessert. Serve with whipped or plain cream. Can be eaten hot or cold. Mrs. W. C. Boppy. INSPECTION SOLICITED. oe me weeelNo Trouble to show our Goods. 3 We make a specialty of the following lines : WALL PAPER S—Always up to date. Room Mould- ing and Pictures framed to order, Window Shades. Cornice Poles, ete. Painters’ Supplies of all kinds. Window Glass, Colored and Plain. We carry the largest and most complete stock of REA DY MIXED PAINTS north of Toronto. Celebrated Brands— ““Robertson’s,” ‘‘Sherwin- Williams.” Coal Oils and Machine Oils. JOHNSTON & WARREN. ke Pleased to quote prices at any time. FRANK. Xe BROWN, » BARRIE. » GROWER OF.... ROSES, # GARNATIONS, #* QIOLEMS, AND OTHER GHOIGE FLOWERS. Wedding Bouquets and Floral Designs a Specialty. TELEPHONE 14. ORME A EN RE EN | EH | | mn e WCC ANS BUY xe. Dry Goods, Boots and Shoes, Clothing AND MEN’S FURNISHINGS At a saving of from 10 to 40 per cent. on regular prices, at J. # C. 2 IRWIN'S “*2in522Sis sranp EAR 5 POINTS. & THE CANADIAN ~ BANK OF COMMERCE ESTABLISHED 1867. Capital and Rest, - 2 $10,000,000. GEO. A. COX, ESQ., President. ROBERT KILGOUR, ESQ., Vice-Pres. B. E. WALKER, J. H. PLUMMER, Gen. Manager. Ass. Gen. Manager. BARRIE BRANCH: Savings Bank Department— Deposits of $1 and upwards received and Interest Allowed. Interest added to the Principal twice in each year. Current Accounts opened. Farmers’ and Commercial Paper Discounted. Advances made on Farmers’ Sale Notes. Note forms free on ap- plication. Drafts issued, payable in all parts of Great Britain, United States of America and Canada, including British Columbia and Yukon District. H.}.-GRASETT, MANAGER. CHEESE. Perfection lies in quality, not in quantity. —Henry Van Dyke WELSH RAREBIT.—One pound cheese, grated, 1 large tablespoon butter, + teaspoon salt, 1 cup of ale or beer, pinch of cayenne pepper✪ Welsh Rarebit. Cook in double boiler, stirring until smooth and thick. Serve on buttered toast, or crackers. Miss ANNA DEANE. MACARONI AND CHEESE.—One-quarter pound macaroni broken in small pieces and cooked in about a quart of salted water for 20 minutes; turn into colander and pour cold water over it; let drain; put layer of grated cheese in bottom of baking dish, then a layer of macaroni; repeat until dish is full, covering the top with rolled bread or cracker crumbs and little pieces of butter; pour over the whole enough milk, heated (about 14 cups)✪ Macaroni and Cheese, to moisten. Bake until brown. When going to serve, pour over a cup of rich cream. Miss ANNA DEANE, CHEESE SOUFFLE.—One cup of grated cheese, 1 cup of bread crumbs, 1 tablespoon butter, 3 eggs beaten well, ? cup of milk.✪ Cheese Souffle Season with pepper and salt. Bake hour. Miss D. A. WILLIAMS. CHEESE OMELET.—Grate some rich old cheese, and having mixed the omelet, stir in the cheese quickly with some chopped parsley and thyme✪ Cheese Omelet, and cook at once. CHEESE RISSOLES.—Mix 2 ounces butter with 2 ounces grated cheese and 2 ounces biscuit crumbs, a pinch of cayenne, salt, and the yolks of 2 eggs✪ Cheese Rissoles. Form the mix- 130 CHEESE, ture in balls, dip in egg and crumbs, then fry in hot lard a light brown. Have ready some good tomato sauce, to which add a little grated cheese. If fond of varmesace, a little sprinkled on the balls just before serving is very nice. Pile high in the centre of the dish (if you can) and pour sauce around. Garnish with parsley. Mrs. REDDITT.

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A DELICIOUS DESSERT.—One cup of tapioca, soak- ed over night in plenty of water. In the morning drain off most of the water, and place on the back of the stove. Cook until clear. To this, when nearly cooked, add a tin of grated or shredded pineapple, juice of 2 lemons, 2 cups of sugar, and lastly well-beaten whites of 3 eggs. Serve with whipped or plain cream. Can be eaten hot or cold. Mrs. W. C. Boppy. INSPECTION SOLICITED. oe me weeelNo Trouble to show our Goods. 3 We make a specialty of the following lines : WALL PAPER S—Always up to date. Room Mould- ing and Pictures framed to order, Window Shades. Cornice Poles, ete. Painters’ Supplies of all kinds. Window Glass, Colored and Plain. We carry the largest and most complete stock of REA DY MIXED PAINTS north of Toronto. Celebrated Brands— ““Robertson’s,” ‘‘Sherwin- Williams.” Coal Oils and Machine Oils. JOHNSTON & WARREN. ke Pleased to quote prices at any time. FRANK. Xe BROWN, » BARRIE. » GROWER OF.... ROSES, # GARNATIONS, #* QIOLEMS, AND OTHER GHOIGE FLOWERS. Wedding Bouquets and Floral Designs a Specialty. TELEPHONE 14. ORME A EN RE EN | EH | | mn e WCC ANS BUY xe. Dry Goods, Boots and Shoes, Clothing AND MEN’S FURNISHINGS At a saving of from 10 to 40 per cent. on regular prices, at J. # C. 2 IRWIN'S “*2in522Sis sranp EAR 5 POINTS. & THE CANADIAN ~ BANK OF COMMERCE ESTABLISHED 1867. Capital and Rest, - 2 $10,000,000. GEO. A. COX, ESQ., President. ROBERT KILGOUR, ESQ., Vice-Pres. B. E. WALKER, J. H. PLUMMER, Gen. Manager. Ass. Gen. Manager. BARRIE BRANCH: Savings Bank Department— Deposits of $1 and upwards received and Interest Allowed. Interest added to the Principal twice in each year. Current Accounts opened. Farmers’ and Commercial Paper Discounted. Advances made on Farmers’ Sale Notes. Note forms free on ap- plication. Drafts issued, payable in all parts of Great Britain, United States of America and Canada, including British Columbia and Yukon District. H.}.-GRASETT, MANAGER. CHEESE. Perfection lies in quality, not in quantity. —Henry Van Dyke WELSH RAREBIT.—One pound cheese, grated, 1 large tablespoon butter, + teaspoon salt, 1 cup of ale or beer, pinch of cayenne pepper. Cook in double boiler, stirring until smooth and thick. Serve on buttered toast, or crackers. Miss ANNA DEANE. MACARONI AND CHEESE.—One-quarter pound macaroni broken in small pieces and cooked in about a quart of salted water for 20 minutes; turn into colander and pour cold water over it; let drain; put layer of grated cheese in bottom of baking dish, then a layer of macaroni; repeat until dish is full, covering the top with rolled bread or cracker crumbs and little pieces of butter; pour over the whole enough milk, heated (about 14 cups), to moisten. Bake until brown. When going to serve, pour over a cup of rich cream. Miss ANNA DEANE, CHEESE SOUFFLE.—One cup of grated cheese, 1 cup of bread crumbs, 1 tablespoon butter, 3 eggs beaten well, ? cup of milk. Season with pepper and salt. Bake hour. Miss D. A. WILLIAMS. CHEESE OMELET.—Grate some rich old cheese, and having mixed the omelet, stir in the cheese quickly with some chopped parsley and thyme, and cook at once. CHEESE RISSOLES.—Mix 2 ounces butter with 2 ounces grated cheese and 2 ounces biscuit crumbs, a pinch of cayenne, salt, and the yolks of 2 eggs. Form the mix- 130 CHEESE, ture in balls, dip in egg and crumbs, then fry in hot lard a light brown. Have ready some good tomato sauce, to which add a little grated cheese. If fond of varmesace, a little sprinkled on the balls just before serving is very nice. Pile high in the centre of the dish (if you can) and pour sauce around. Garnish with parsley. Mrs. REDDITT.

Royal Victoria cook book