Dominion Specials


Cook two pounds each of beef and fresh pork until done; then take from the fire and remove bones, retaining the broth. Chop the meat, return it to kettle and season with pepper and salt. Let come to a boil, stir in corn-meal and make it about as thick as mush, then turn into pans. When cold cut in thin slices and fry as mush to a golden brown.

M. White.

Quaker Oats Blanc Mange

Bring one quart of sweet milk to a boil, salt slightly and stir in one cupful of quaker oats. Cook thirty minutes, stirring well. Just before removing from the fire stir in one egg well beaten and add one-half cupful of dried fruit which has soaked until soft. Serve with cream and sugar for dessert. Tillie Richmond.

Wheatlet For Luncheon

Wash, stone and chop one-half cupful of dates. Cook thoroughly the wheatlet and just before placing in molds add the dates. Serve with cream and sugar. Mrs. T. Percival.

Cereal With Fruit

Take six firm Baldwins, pare and core, leaving them whole. Cook in a syrup made of one cupful of sugar and two cupfuls of water flavored with one-inch piece of stick cinnamon and a few shavings from the yellow rind of a lemon. Turn the apples twice; when done lift with a skimmer and place in a pretty bowl, the larger end of the cavity upward. Cook whatever cereal is desired, fill cavities heaping full with it and pour boiling syrup over all. Serve either hot or cold with cream. T. M.

Fried Bananas

For the finishing touch to a luncheon nothing is more delicious than fried bananas. Select ripe fruit, take off the skins and cut each banana in two crosswise. Salt slightly, dip in beaten egg; then roll in cracker crumbs. Cook till a delicate brown in drippings or Ko-nut. Serve with sauce made of one cupful of boiling water, butter the size of an egg, a cupful of sugar, a tablespoonful of corn-starch, one-half cupful of fruit. Seeded raisins, chopped citron and lemon juice are excellent fruits for the purpose. Mrs. M. C.

Fresh Fruits And How To Serve Them.

Fresh Fruits And How To Serve Them.

Recipes for above dishes with scores of other simple, yet novel desserts, are found within this book.

Desserts, Etc

FOR SUMMER, light desserts take the preference. Custards are light and dainty and quite appropriate after a hearty meal. Good custard can be made in the proportion of five eggs to each quart of rich milk. There are three ways of cooking custard - baking, boiling or steaming. A baked custard, we believe, has the preference, and to insure the best results, the temperature of the oven must be exactly right. It must be a good heat and kept regular. If the custard remains too long in the oven it will whey and its nicety be destroyed. The whites and yolks of the eggs in a custard should be beaten separately. The sugar should be added to the beaten yolks and then be beaten again. Add the whites next, then the flavoring, and lastly, the cold milk.

Pastry and puddings seem to tire the appetite in summer and these light and palatable desserts are then enjoyed to the full extent. Many of the desserts can be made of canned fruit and are as nice as though concocted from fresh fruit.

Desserts Etc IdealCookbook 61

Coffee Jelly

One-half box of gelatine dissolved in water enough to cover; stir into it one quart of strong boiling coffee, sweetened, and when dissolved, strain through a flannel cloth or jelly-bag and put in a wet fancy mold. When ready to serve turn out on a dish and serve with whipped cream heaped about the base. Serve with macaroons. O. O. B.

Fairy Pudding

Take five pieces of common sponge cake, split them, spread with butter, put them together again and lay in the bottom of a buttered pudding dish. Make a custard of two eggs, three cupfuls of milk and one-half cupful of sugar, flavor with vanilla or any flavor you choose. Pour this over the cake and bake one-half hour. Mrs. Melville Hewitt.

Vanity Fair

Make a boiled custard with one quart of milk, yolks of three eggs and three-quarters of a cupful of sugar; line a large glass dish with slices of sponge cake dipped in sweet cream, then a layer of blackberries well sweetened, then another layer of cake and berries as before. When the custard is cold pour it over the whole; then beat the whites of the eggs to a stiff froth, add one-half cupful of sugar and flavor with vanilla; heap up on the top and decorate with a few large berries. Emma Folsom.

"Easter Eggs"

Make a blanc mange of milk and corn-starch; sweeten and flavor to taste. Have ready one dozen egg shells which have been carefully opened at the small end and contents removed. Fill these with the blanc mange which has previously been divided into six parts and each part mixed with different color pastes (vegetable colorings, chocolate, etc., can be used). When filled stand on ice until perfectly cold, then remove the shells carefully. Send to the table in glass dish; serve with whipped or plain cream. These "easter eggs" are oftentimes a great joy to the little folks. Millie Dodge.


Three-quarters of an ounce of gelatine, one-half pound of sugar, two lemons. Dissolve the gelatine in one pint of boiling water, add the rinds of the lemons and the sugar; boil twenty minutes. Strain while hot. Add the juice of the lemons and when nearly cold whisk till it looks like snow. Pour into a wet mold and turn out next day. Serve with whipped cream. Miss Spence.