Cobalt souvenir and cook book : a collection of choice tested recipes contributed and compiled by the ladies of the Presbyterian Church, Cobalt, Ontario.

Break three stalks celery into inch pieces and pound in ja mortar.Cook twenty minutes in a double boiler with three cups of milk and a slice of onion.Melt three table- spoons butter and cook in it three tablespoons flour.Gradu- ally add one cup of cream and when boiling stir into the celery mixture.Strain and season, then serve immediately.-Mrs. S. H. Logan. OYSTER SOUP.One pint oysters, one quart milk, one tablespoon butter, two rolled crackers, season with pepper and salt to taste.Bring all to the boiling point except the oysters.Add oysters, let come to boiling point as quickly as possible, and serve at once.-Mrs.Byrnes.BAKED SALMON.One can salmon, two small onions, four soda biscuits.Place alternate layers of salmon, onions, rolled biscuits and butter in dish until amount required is used.Season with pepper and salt and bake in oven.-A.K. McArthur. SALMON LOAF.One can salmon (remove bones and oil), two eggs, two tablespoons milk, salt and pepper, four sifted soda bis- cuits, a small piece of butter.Make into a loaf and roll in two rolled biscuits.Bake half an hour.To be eaten cold, sliced thin. BAKED WHITEPISH.Clean and wash fish, wipe dry and rub inside with salt.Make a dressing as for chicken and stuff the fish, sew up and put in roasting pan with some hot water.Be sure to have the fish a nice brown when done.Allow about fif- teen minutes to a pound.-Mrs.Mortin. OYSTER COCKTAIL.Two dozen oysters, one tablespoon horseradish, one table- spoon vinegar or juice of two lemons, one tablespoon Wor- cester sauce, one tablespoon tomato catsup, half teaspoon tobasco sauce, half teaspoon salt.Chill oysters and sauce.8 Allow three or four oysters to one or two tablespoons of sauce for each.Serve in glasses.SALMON A LA NEWBURG.One can of salmon boned, cream, one tablespoon butter, and one tablespoon flour.Add one cup of milk and.salmon.While heating add one beaten egg.Flavor with sherry or lemon.Serve with toast.-Mrs.S. H. Logan. COD FISH BALLS.One cup shredded codfish, one teaspoon butter, two cups well mashed potatoes, one egg well beaten.Save a tea- spoonful of the egg, to which add a little water, then roll each ball in egg before rolling in flour.Fry nice brown-Mrs.S. H. Logan.LEMON FISH SAUCE.Rub half-ounce butter to a cream, add yolks of two eggs and beat well, stir in juice of half lemon and salt and pep- per.When ready to serve, add half cup boiling water.Cook until thick custard.-A.K. McArthur.VEAL CUTLETS.Cut in nice pieces, season, dip in egg, throw in cracker crumbs.Have a lump of butter and lard mixed hot in pan.Put in meat and cook slowly.When nicely browned on both sides serve with rich brown gravy.-Mrs.H. Wallace. BEEF LOAF.Three pounds beef chopped fine, three eggs, two cups of bread crumbs, one cup sweet milk, one or one and one-half cups suet or butter, pepper, salt and sage to taste.Bake till leaves the pan.-Mrs.J.Howard Campbell. BEEF LOAF.Three pounds of chopped or minced beef, six soda crack- ers rolled fine, salt and pepper to taste, mix thoroughly, add one beaten egg, one cup hot water, butter size of an egg melted in hot water.Shape in loaf and bake one hour.-Mrs.J. Ralph Gordon.9 The Cobalt Daily Nugget Cobalt, Ontario Send for a sample copy of our

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