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¥ | s > 5 4 1 mm SCOTCH BROTH PEA SOUP ' FRUIT WHIP _ ORANGE BASKETS 3 lbs. mutton from the neck 3 large cups peas; put in kettle (Two servings) Remove two sections from the 2 %;1@;"(3 cold Walter with 1% quarts water and % tea-- Any fruit, fresh, canned or upper half of an orange, leaving 2 slj eBPoons sa't spron soda-- Let' come to a boil aried, properly prepared, or a band of peel for a handle. Dig sliced onions then pour off this water and add eilies may be used. 2 to 4 table-- t th 1 a 1 1 sliced carrot 4 stallks celery 3 quarts cold water with % lb. J fruit pul white of eg£ ie 6 pWP, ant sCAbe 21. 3 tablespoons barley salt pork; 2 onions, chopped; 1 TDOC;rrll jiltiuce Pz Iz'ablespoons sugalz Fill with lemon or orange jJelly i t » en 9 * + 3 tablespoons rice iziaé'ge. tableslpooxg summer savory or to taste. Prepare the fruit by cut into cubes, An attractive form in muslin bag. Boil 4 hours ; e bbi through a to serve to children M _---- f k * grating or rubbing w ethod--Remove the skin and If more water is needed add at strainer. Beat the white of an egg _--Mrs. Colin McNab fat f in least one h + n cNWa at from meat. Cut meat intio e hour before serving. Salt until very stiff, add pulp, sugar small picces, put into kettle with and pepper to taste. and lemon juice to taste until . carrot, onion and water. Heat --Mrs. Carl J. Humphries very stiff, heap in center of serv-- gradually to boiling point until ing dish and pour a soft cpstard G ME 3 soft. Do not throw meat away around it, as fogo";mglf 3 tblen. 9 NPPANOVVVVV0080800 r but use it f Yolk 1 egg, speck Of sall, L WDiSp. cales or croquettes or meat sugar, % cup 'ilk Seald milk in * j 5 It EGG LEMONADE --M . double boiler. Beat yolk. Add sa rs. James Farquharson In 1. d and sugar and gradually pour on va' 1 j the scalde.d milk. Pour bacli ngo Break one egg into a quart gem prr m e mm c n n hn se se sns gens dou.blc? bailer and slit consiat| 0 jar -- add one and a half glasses § ie veiP raP s P 3Pb is D o until it looks creamy or coats the 222. 2 ls eS spoon. Remove from fire. Cool of water and the Jjulce of one large § ap and add flavoring, vanilla, orange lemon. Sugar to taste and a small 2 FLOWERS H(c))\\:; t? ey please me: or lemon. NOTE: Apple, straw-- piece of ice. Put rubber on jar, } | ey tempt me" berry or prunes is a favorit};e fruit screw top until perfectly air tight. $ for these whips and may be ser-- . . Se on 2 GIFTsS Prorsnlells, ved with white or sponge cake in Shake until foamy. Serve at Fe. y | BA place of the custard. --Mrs. R. Smit» :'/ § and $ KED CUsTARD f f ENGLI z 1 cup milk | --~ d [z 1 e j 2 SH CHINA $ 1% tablespoon sugar E8 y V teaspoon salt. 2 $ g Flavoring.to taste, nutmeg, cin. | oo eagy i P e rap se se o w woae s s c o us s c se s y c n ¥ on é % naISnOTé Vanllla or lemon eXtI'act. ' 'So.'v."o/'o/'-.'-'-'-.'"'-I'OI'I"-"/",""*"'",','" * z Y 3 cald the milk, beat / 4 5 3 suga f CSES, add s S | $o> Pheen hnd salt and gradually pour s MAAS & BRISCOE : : PO { n the scalded milk. F] ; $ $ | £.0Y bG. PFraser ; ds hig codtad coce © \ \ PP } ste and pour into custard \ L | o_ Place i rd cups, ~ | d Cooked Meat : . \ e in deep pan and . ; Fresh, Salted and Cooke eats : $ FLORIST Y in [3 pour boil-- I > . j f € wat>r around it until it ai. s CE Fish : ( Bzx 596 Phore igo } most reaches the top of cup, bake : Butter ggS 18 ; N 2 n moderate oven ab j \ ' out j § § 5 ncells § _ utes. 50 mm \ {( Phone 733 Renfrew ; ."""""""'0-"-.'.':.'., > omm o -- | \ * \ Mrs. Colin McNab | $ \ | & se l e e e ue e n n n hn n e ie m e n hn e e m e s n hm h en n n ra n m n sn i