the boilings of the draught. Pick the bag well to prevent its
bursting. It requires from three to four hours boiling, so if you make
it a day or two before you intend using it, it is better to boil it
two hours after it is made, and two hours when going to use it. Great
care must be taken in having the bag very particularly scraped and
cleansed by frequent washings in salt and water. The liver and heart,
etc., are better, to be boiled before, then they can be grated down
easily. Half of this receipt makes a very good sized Haggis.

INDEX.

PAGES.
Soups 1 to 13
Fish and Oysters 14 to 21
Meats 22 to 29
Game 30 to 33
Vegetables 34 to 42
Entrees and Meats Rechauffe 43 to 52
Salads and Salad Dressing 53 to 58
Eggs 59 to 62
Cheese Dishes 63
The Chafing Dish 64 to 66
Pies 67 to 71
Puddings 72 to 86
Desserts 87 to 97
Cakes 98 to 115
Icings for Cakes 116 to 118
Gingerbread and Small Cakes 119 to 125
Confections 126 to 128
Pickles 129 to 133
Preserves 134 to 140
Beverages 141 to 145
Cooking for the Sick 146 to 147
Bread, Buns, Fritters 148 to 155
Scotch Haggis 156

* * * * * *

YOU WILL FIND IT TO YOUR INTEREST TO MAKE
INQUIRIES ABOUT THE

Quebec & Lake St. John Ry.

THE NEW ROUTE TO THE
FAR-FAMED SAGUENAY

And the ONLY RAIL LINE to the Delightful SUMMER
RESORTS and FISHING GROUNDS north of
Quebec and to Lake St. John and
Chicoutimi, through the

.. CANADIAN ADIRONDACKS ..

[Illustration: QUEBEC & LAKE ST JOHN RAILWAY
The N