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THE SENSE OF SECURITY AGAINST FAILURE— He
_ THE SATISFACTION OF KNOWING YOU ARE TAKING NO CHANCES
IS EXPERIENCED WHEN YOU USE

ROYAL HOUSEHOLD ©4%4p4;5 PEST

CHOKECHERRY JELLY

Be sure cherries are in the right condition as this is important in mak-
ing good jelly. Gather them when dark red, put on stove with enough water

to cover and let boil about two hours or until tender, then strain through

sack and add one cup sugar to every cup of juice and boil 20 minutes or until
it jellies when placing a little in a saucer for a minute or so.
Mrs. C. W. Johnston.

SEAFOAM CANDY ;

Three cups light brown sugar, one cup cold water, one and half table-

spoons vinegar. Boil to hard ball stage, beat whites of two eggs and pour
in the candy, beat quite stiff and add nuts and vanilla.

Mrs. T. Robertson.
PUFFED WHEAT CANDY

Boil together two cups sugar, half a cup water, one tablespoon molasses,
one tablespoon vinegar, half teaspoon salt, butter size of walnut. Boil until

it forms a firm ball in water, stir in half package puffed wheat. Pour on

buttered pan. Greta Emery.

PEANUT CRISP

: Two cups white sugar, one cup peanuts. Put sugar in pan over hot fire
and stir until melted. ‘Pour the liquid over peanuts which have been placed
in a buttered dish. Reg. Moorby.

JAPANESE HARDTACK

Two eggs beaten light, one cup granulated sugar, one cup chopped
dates, one cup chopped nuts, two tablespoons flour, one teaspoon baking
powder. Bake in ‘shallow pan, buttered and floured well. Bake twelve
minutes, cut in strips and roll in granulated sugar. Mrs. C. H. Niles.

CHOCOLATE FUDGE
’One cup white sugar, one cup brown sugar, one-half cup milk, one tea-
spoon butter. Boil together for two minutes and add two teaspoons cocoa.
Boil five minutes and beat hard. Mrs. Frank Noton.
CHOCOLATE CREAMS
Mix three ozs. of best arrowroot with about three-quarters pint water

until it becomes smooth, put in a lined saucepan, add one lb. of white sugar

and boil about ten minutes, stirring all the while, ten take off the fire and
stir until it begins to cool. Flavor with essence of vanilla and roll into
little balls, melt some chocoate, roll each ball in this and lay on a buttered
slab to cool. Kitty Attriil.

CHOCOLATE FUDGE
Three cups brown sugar, one quarter lb. chocolate, half cup milk, one
quarter cup butter, half teaspoon salt, two teaspoons vanilla. Boil eight
minutes, then beat and turn out, when cool cut in squares. C. M. Allen.
STEAMED BREAD PUDDING
Soak stale bread in cold water until soft, then drain all water out of

bread and add half cup sugar, two tablespoonfuls flour, one cup raisins,

one cup currants, half teaspoonful baking powder, one teaspoon all-spice,
one tablespoonful lard and a pinch of salt. Steam in covered vessel for
three hours. Mrs. A. C. Down, Winnipeg.

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| | Phone 2481 - - Huckvale Block.

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