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Exeter Advocate, 1913-10-11, Page 6panty Dishes Worth Try'in;l Breakfast -- Dissolve two oitnees of butter in at little waxen anilk. 'P'ut one pound of flour into a pan, acid the milk with the butter, stirring in before adding to it a tea- spoonful if baking powder and a pinch of salt, Mix into a stiff paste, knead well, .form into little rolls all a flowered board, and bake in a qukk oven for 20 minutes. Sheeps'='T ongnee.—Cook three or four sheeps' tongues in hot water till tender, then take them up and remove the skins; Plaee in a .stew - pan, dredge with flour and add a gill of nicely flavored stook, Sim- mei- gently fur 1a minutes, then place the tongues on a hot dish and add 10 drops of lemon juice to the gravy, Bang to the boil and pour over the tongues. fl ilk Biseitits,--Rub three ounces of lard into one pound of flour. Add ti pinch of salt and a teaspoonful of baking powder, with sufficient milk to form a stiff paste: Roll out on well -floured board and cut into Pbiscuits, using a pastry cutter, rick each one several times and. bake in a hot oven for la minutes. These biscuits are excellent with ehe•ese, and will keep well if placed $in an air -tight tin. Cream Soup.—.Wash and grate 'a red carrot, chop two onions and peel and slice four potatoes. Goa- n, a little water till soft enough to mash to a pulp with a wooden ;spoon, then add half a piut of milk, one ounce of butter and a teaspoon- ful of cornflour slackened with a little milk, and pepper andsalt to taste, Beat all up together and serve. A little chopped parsley may be added to improve the ap- pearance. 1p-pearance. Caraway Biseuits.--Break three eggs into a basin,.add.ha]f a pound of caster sugar, and beat to a cream. Stir in half a pound of tine flout* which has been dried ir: the ven, and a teaspooliful of caraway seeds. Shape the dough into bie- nits .'and allow them to +stand otca , a tin plate for a hour, Then pla:ee t ia a?;.: moderate oven acid bake to a ` golden brown. Potato Savories.—Take ea reueb cold mashed potato as required, aud niix it with sut3.cient flour into a pate, ea/11 out and out into small squares. Soak a few breaderumhs in water, squeeze dry and add e tit, tie .chopped parsley, mis.ed herbs, onion, previously soaked in hot 'kVA- ter, and a, seasoning etf salt and pepper, Mash a11 together finely and put a little of the mixture on each square of paste and fold over boiling i Fr in bo 1 asin sausage rolls. g �g y fat till brown, and serve; Savory Tartlets. -Line as many patty pans as required with light pastry and bake them lightly. Melt one ounce of butter in a stewpan and stir into it one heaped up tea- spoonful of flour, a tablespoonful of good stock, and half a teasp000- ful of anchovy essence. Season. with 'coralline pepper and salt, then add the finely chopped yolks of two hard-boiled eggs and six her- ring roes. Put a teaspoonful of this mixture into each. tartlet, cover with the beaten white of egg, and return to the oven till nicely browned. Homc Hints.. First wash table linen in cold water and then in hot. Not all canary' lovers know of the< bird's love For nasturtium blossoms. When next making jelly, add a few clovesto the mixture. The sea- soning will be a pleasing addition. When coating chocolate creams the melted chocolate often becomes curdled. To remedy this, add a Iit' tle olive oil. To prevent milk from boiling over butter the upper part and edge of the saucepan, and the coiatents will not boil over. When the children's books have become soiled, the pages can be cleaned by rubbing with powdered palinice stone. To clean curtain hooks, place th.eat in weter in which a little am- inertia Plan been poured,and leave for a little while, Chicken ,~orad served in green popper shells not only is attractive but the .season from the pepper is very pleasing. I When boiling eallbage, place in' the saucepan a small piece of bread tied up in muslin. • This will pre- vent any unpleasant odor. 1 ,A. delicious pineapple dish. is made from the fresh; fruit, nerved with mayonnaise minced generously with whipped ()ream, Ka c�'1:x+7r"d'RT34:.. - u�!44Aa.�^ «k "Na •a+xwu{, A few peas added to the dish of ; .,.q .,�,_.,� ..,o, eream.ed ohioken, i lobster, ar shrimps are as 'pleasing" to the eye ,burned• in ib rill make the object as they are satisfyingto the, palate,1 tionable odor less noticeable, Wet slices should be :stuffed with I To :stretch kid gloves when new, t rlaoe them between the folds of a paper before putting away. It will absorb the moisture and keep the darn towel for almost one hour be fore they are to be worn, shoes from bewaring hard. t Add a pinch of cream of tartar To take disagreeable medicine' to the whites o£ egg's. wbenthey eat one or two cloves or hold ice in are half beaten. This keeps them the mouth until the tongue is chill- ed. from falling before being used. 1 The careful laundress always The preferred time aor the daily brush: at bath is in the morning. If taken keeps a small vegetable then it will produce invigorating re- hand for the purpose of brushing sults. For something new end dainty, spread the buttered .fudge pan with minced dates before .turning' the candy into it. Tooth powder: ie excellentfor cleaning jewelry. Rub it on with a nailbrush and then rinse off with scalding water, To keep the teapot sweet and clean, wipe it out dry after using and put a lump of loaf sugar inside, leaving the lid open. Thinly sliced bananas moistened with mayonnaise and placed be- tween buttered slices of bread make excellent school' sandwiches. When garments: of any kind are washed in gasoline, add a few drops of oil of cedar. The disagreeable odor will not be noticed. In making custards or other food- stuffs calling for scalded milk, re member that if the milk is in a double boiler it reaches the right temperature as soon as the water in the outer utensil boils. Salt thrown into the oven mime- nowadays who is not absolutely diately something has honest. R.u.bbrtial Over -Stockings ian.1Y to put Qa 4nd Isle oft, at wall .-r..teeeta--waren. Ali oleo ter woman and *Whiten. 5 y taws sad. pretext yew :tett and family rota wiate,ills. f Cenadign totsoildnted itteleree timli Pooh!, ,.,lo- ••:..,,�,.. ..�^awb„ui'i .'k�,'i�H�kt`W mit the fringe of doilies and towels. To glean a net, waist, put it into a two -quart fruit jar filled. with gasoline. Be eure that it is well screwed on; Let it stand over night. In the morning shake the can back and forth. The motion will- clean the dirt out of the waist, If apples to be used for salad have little flavor, sprinkle them after they are cut up : with a goodly amount of lemon juice, to which a few cloves have been added. At the end of half an hour add the niayon- naise. It "twill be a decided improve:. meet, The voice of the home is never silent, Forever it is whispering to us. , Per spine hien 'success is a real misfortune'; it dazes them complete- ly like a dizzy height. Honesty means what a man thinks as wellas what he does. And a man is nothing short of as fool after been LIVING IN WINNIPEG. Ilow it Coniparea tta to rood and Refit 'With Toronto. former resident of Toronto now living in Winnipeg has written to, a friend in Toronto as follows: ,. Beard and lodging for rho work- in.g roan runs from 85.00 to $7,L0' per week in Winnipeg. The aver- age fellow in toy ()lase would pay room. rent of $15.O0 per inonth, and nuuukle e pay $18.00. to, $ 0.00, 1 f harp a, rooks with a. edlurn and have. the very exceptional luok of having breakfast brought to our bedroom at 7.30 a.nl, : We hate a really good, bright, large room in a solidly built brick house, and pay $10.00 per month each for room and breakfast.: Most fellows of course have to get all meals out— Clothes are, taking theta all round, not much more expensive,. A a©lni-retry will run :25,00 to. $30,000. The price of a well-known. firm doing businees.in both cities is $18,00 here as against $15.00 in Toronto. Other things seem. to run about equal in both places. Meals semi to cost more. I should say you would get for 25c. to 30o, in Toronto what we have to pay 35o. to 40c. for here. It costs nae . the latter prices for lunch and supper. Ilouse rents are much higher, A workiugmau has to pay $25.00 for a poor glass of frame house. Any- thing decent at $45.00 is a bargain, and then nice houses run from $65:00 up to $100.00. Suites, of .which there are a Gauge. number, would average $60 for 6 rooms. Once the 1st of October conies everyone tries toget iota an apartment block owing to the cold- ness, of the houses and high cost of coal ($11.50 per ton, hard). Wages run about as follows : Bricklayers, 70c.; plasterers, 05c.; carpenters, 40c.; : painters, 35c. plumbers, 60e. ; mechanics, 35c.. ; teamsters, $2.50 to: $3.00; laborers, $2.50 Departm.en.t store girls average $.10.00 to $15.00; men, $12.00 to $15.00. Milk sells at lie. a quart, that is about lc. over Toronto; eggs, 45c. X. fresh; butter, 35c. Vegetables are all sold by tithe poured, and fruit would average twenty per cent. ! over Toronto. ' There are a great number of un- employed around this city, , and it weals a shame. to overload the. `country with "guaranteed labor" as a Government and arailway are doing. The .real estate men have been bit hard, and find it more diff cult every day to find the much required "sucker." That is one blessing out of the bursting of :the bubble. Of •course Winnipeg is the gate- way to ate-way"to the West, and all kinds and classes pass through it, and when oneconsiders the mixture it is won - derail' that it is so free from crime I and immorality. I know small towns in the Old Country far worse in. these respects. Still one misses the little touches: that are so little l yet mean so much,' RES OS °S Cook EAUTIFITLLY printed in two colors, large readable type expressly made for it, 7 inches wide by 10 inches deep, the FIVE ROSES cook book contains 144 pages of tried and true recipes.: In- expensive recipes calling for nothing that cannot be obtained at the town or village store. Every recipe tested by the FIVE ROSES expert so that there . is no possible waste of material or dis- appohttment. No cook book was ever printed with such a sturdy binding, such an attractive cover. No' cook book will wear es well as the O N THIS newest of cook books you will find all the latest and most successful recipes of the finest cooks in Canada, the very cream of over 20,000 ,contributions. : Recipes for the making of Buns, _Biscuits, all: kinds of Bread, Cake, Candy; Cookies, Crackers, . Croquettes, Crullers, Doughnuts, ” Dumplings, Fritters, Gems, Ginger -bread, Griddle Cakes, Icings, Muffins, Pancakes, Pastry, Patties, Pies, Puddings, Puffs, Rolls, Rusks, . Sandwiches, Sauces, Scones, Snaps, Tarts, etc., etc. From the making of Bread to Charlotte Busse, you :have a choice of many. recipes—all selected, all tested --alternate recipes with and without eggs. 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