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 An Introduction to Crime
and Criminology 5e
EDITED BY
HE NNE SSE Y HAY ES | TI M P REN ZL ER

Copyright © Pearson Australia (a division of Pearson Australia Group Pty Ltd) 2020 — 9781488615771 — Hayes and Prenzler/Introduction to Crime and Criminology 5e
 INTRODUCING CRIME AND CRIMINAL JUSTICE vii

Is crime in Australia on the rise? In Chapter 4 Toni Makkai and Tim Prenzler dispel
popular crime myths by evaluating what we currently know about the nature and
prevalence of crime in Australia. Drawing on published reports from various agencies,
such as the Australian Institute of Criminology, they present a time-series analysis of
crime to show how various forms of crime have risen and/or fallen over the past several
decades. In addition, they review in detail the estimated financial and social costs of
various forms of crime (e.g. monetary costs associated with policing and preventing
crime, as well as social costs to victims of crime, families of offenders and communities).
Their key aim is to show how several forms of violence (e.g. murder and assault) have
either remained stable, risen only slightly or decreased slightly during the past several
years. They conclude that crime in Australia should be considered ‘ordinary’, rather than
having any distinctive features from a global comparative perspective.
In Chapter 5 the focus shifts to offenders. Hennessey Hayes and Tim Prenzler
summarise the complex multiple demographics of offenders and their victims. This
includes key variables such as age, gender, race, ethnicity, social status and place. They pay
particular attention to the ‘age curve’ in crime—with onset of offending in adolescence,
persistence and desistance. Another major focus is the predominance of offending by men.
These aspects are compared with those of victims, with particular attention to shifting
dimensions of victimisation, such as the way males make up the majority of crime victims
but females make up the majority of victims of sexual offences. Some implications for
theoretical explanations of crime and for crime prevention are discussed.
The focus of Chapter 6 is on violent and street crimes. Jenny Cartwright and Lorraine
Mazerolle look mainly at statistical aspects of violent crimes such as murder, assault,
sexual assault, stalking and abduction. Who commits these crimes and who are the
victims are examined in more detail following the framework set out in Chapter 5. Case
studies of linking research to practice and murder for hire are included, and attention
is given to examining the subcategories of violence such as domestic violence and child
abuse. The chapter also includes an examination of hot spots of street crimes. Offender
and victim characteristics are again studied in depth, along with estimates of the costs of
these crimes to the community and to government. Other dimensions examined include
long-term trends in the volume of these crimes, as well as spatial–temporal dimensions.
In Chapter 7, Janet Ransley and Tim Prenzler shift the focus from violence and street
crimes to ‘crimes in the suites’. Their focus is on the major areas of fraud and associated
‘white-collar’ crimes such as corruption, professional malpractice, pollution, and safety
violations. They summarise the history of growing concern about these types of crimes
and different ways of defining and researching white-collar crime. Attention is also given
to the different types of harm caused by these crimes and the rise of specialist regulatory
agencies designed to combat them.
In Chapter 8, Jacqueline Drew and Majid Yar explore the rapid growth of Internet
crimes. They focus their analysis on crimes that fall under the two major categories of
cybercrime. First, they discuss those crimes that are perpetrated on the Internet which are

Copyright © Pearson Australia (a division of Pearson Australia Group Pty Ltd) 2020 — 9781488615771 — Hayes and Prenzler/Introduction to Crime and Criminology 5e
 viii INTRODUCING CRIME AND CRIMINAL JUSTICE

primarily directed at computer systems and networks—these include computer hacking,

malware and denial of service attacks. The second major category of cybercrimes discussed
involves those that are facilitated or enhanced by the Internet, including cyber fraud and
scams, cyber bullying and image-based abuse, and online child exploitation.
In Chapter 9, Tim Prenzler considers a range of international crimes such as smuggling,
money laundering, human rights abuses, war crimes and environmental crime. He
examines the opportunity structures in which these crimes operate, as well as considering
how such crimes can be prevented.
The preceding chapters review various dimensions of crime (i.e. what offenders and
victims do and what they look like). In Chapter 10, Paul Mazerolle discusses the role
of theory in the criminological enterprise. He first explores what a theory is and how
theory relates to research in criminology and criminal justice. Next, he highlights the
ways that crime theories inform empirical criminological research and how theories help
guide our expectations (i.e. predictions) about criminal phenomena. He concludes by
demonstrating how various criminological theories have assisted in the development of
effective crime prevention strategies (e.g. the link between routine activities theory and
situational crime prevention approaches).
In Chapter 11, Nadine McKillop, Stephen Smallbone and Larissa Christensen review
some of the ways that criminal behaviour is explained from a psychological perspective.
They apply a person–situation model to describe how human behaviour, including criminal
behaviour, is best understood as an interaction between individual characteristics and
the immediate circumstances in which behaviour occurs. They propose that while some
people are more predisposed than others to criminal behaviour (e.g. because of certain
genetic or psychological characteristics), some situations are more likely than others to
enable or precipitate criminal behaviour. The chapter includes case studies to illustrate
how aspects of each psychological approach can be applied to help explain different kinds
of criminal behaviour.
The focus shifts from the individual to society in Chapter 12. Melissa Bull examines
theories of crime that locate the causes of crime outside the individual. Social explanations
of crime examine the ways that various social structures (e.g. education, employment,
economy, marriage and family, age, gender) bear on criminality. Social theorists assert,
among other things, that criminals are not inherently bad, but that society constructs
criminality such that certain members are more likely to be categorised in criminal ways.
These theorists also attempt to show how criminal opportunities and pressures are unequally
distributed such that some members of society are more likely to engage in crime.
In Chapter 13, the final chapter of Part 3, Hennessey Hayes reviews criminological
theories that locate the causes of crime neither within the individual nor in larger
social structures. Rather, interactionist theories of crime examine how the process of
social interaction affects the development and maintenance of criminal behaviour.
These theories attempt to show how criminal attitudes and definitions develop through
participation in intimate social groups (e.g. peer friendship groups) and how criminal

Copyright © Pearson Australia (a division of Pearson Australia Group Pty Ltd) 2020 — 9781488615771 — Hayes and Prenzler/Introduction to Crime and Criminology 5e
 INTRODUCING CRIME AND CRIMINAL JUSTICE ix

behaviours endure and dissipate throughout the life course. Interactionist theories also
examine the ways that contact with criminal justice agencies and officials (e.g. arrest
by police, adjudication by magistrates and judges, incarceration and supervision by
correctional staff) affect conceptions of the self and others. Some theories suggest that
the ‘criminal self’ develops out of recurring negative interactions with criminal justice
system professionals. The chapter concludes with an examination of several integrated
theoretical models to explain the development and maintenance of criminal behaviour.
In Part 4, the final chapters of this book deal with the various ways we respond to
crime. In Chapter 14 Tim Prenzler and Rick Sarre first examine our criminal justice
system. All countries have a set of institutions consisting primarily of police, courts and
corrections that are intended to work independently but interactively to deter and punish
crime. This embodies the primary official government response to the crime problem
and it is generally extremely expensive and cumbersome. The authors describe the main
functions of the criminal justice system elements and evaluate their effectiveness in crime
prevention and in bringing offenders to justice. They explain the theory of the separation
of functions, and review theories of punishment, models of sentencing and rehabilitation
programs, and contrast adversarial and inquisitorial systems. They lay the foundation
for the more detailed presentations of the roles and functions of police, the courts and
corrections that follow.
Chapters 15–17 consider the history and development of the three arms of the
criminal justice system in Australia: police, the courts and corrections. In Chapter 15, Tim
Prenzler, Rick Sarre and Larissa Christensen describe the functions of policing agencies,
as well as the growth and development of several innovations such as ‘community
policing’, ‘problem-oriented policing’ and ‘intelligence-led policing’. Michael O’Connell
and Sarah Fletcher examine the role of the criminal courts in Australia in Chapter 16.
They also explain the adversarial process and review developments in specialist courts and
diversionary practices. Finally, in Chapter 17, Lacey Schaefer and John Rynne examine
the development of the Australian correctional system. This includes a description of
community corrections and the growth of the private prison industry.
In Chapter 18 Michael O’Connell and Hennessey Hayes describe how victims of crime
feature in the criminal justice system. The traditional criminal justice system has tended
to relegate victims of crime to the role of witnesses. In this chapter the authors focus on a
‘return’ to pre-modern justice systems that emphasise victim reparation and reconciling
offenders and victims. They begin by elaborating on the destructive personal effects of
crime, the further negative effects on victims of many traditional practices of crime
investigations and court processes, and the need for a more holistic response to healing
the victim. They conclude by examining the growth of restorative justice interventions in
Australia and their impact on offenders and victims.
Several chapters in this book emphasise the enormous scale of crime in modern
societies, its diverse harmful effects and the limited penetration of crime by the standard
criminal justice system. The diverse causes of crime mean that there are a variety of ways

Copyright © Pearson Australia (a division of Pearson Australia Group Pty Ltd) 2020 — 9781488615771 — Hayes and Prenzler/Introduction to Crime and Criminology 5e
 x INTRODUCING CRIME AND CRIMINAL JUSTICE

in which crime reduction can be achieved. The focus of Chapter 19, the penultimate
chapter of this book, therefore is on the need for diverse methods of crime prevention,
and also on ‘what works’ in terms of demonstrated successful strategies. In Chapter 19,
Ross Homel focuses on: targeting ‘dispositional’ factors that address the motivations of
offenders—through behaviour modification programs, training and employment schemes,
or similar initiatives; and ‘situational’ aspects aimed at reducing opportunities for crime
in the physical environment.
An additional chapter is available to download from the Pearson catalogue page
www.pearson.com.au/9781488615771 to help students answer perhaps one of the most
difficult questions they face as university graduates: ‘What do I do now?’ In Chapter 20
Lyndel Bates, Merrelyn Bates and Tim Prenzler review the broad range of careers and
occupations in criminology and criminal justice. They also include several strategies to
assist students in preparing for employment, such as searching for jobs in criminal justice
and related fields, preparing applications and gaining generic skills. A key aim of the
chapter is to help students successfully make the transition from student to criminal
justice professional.
Introduction to Crime and Criminology is one of only a very small number of university
texts that bring together some of Australia’s leading criminologists to describe and explain
the exciting and growing fields of criminology and criminal justice. University students and
other interested readers will find the information contained in this collection interesting
and timely. As such, this volume demystifies the nature of crime and criminality in a
readily accessible way, and students reading the chapters will come away with a sound
foundation in basic criminological concepts and principles to support further study.

Copyright © Pearson Australia (a division of Pearson Australia Group Pty Ltd) 2020 — 9781488615771 — Hayes and Prenzler/Introduction to Crime and Criminology 5e
 R ES O U RCES FOR ED UCATORS
AND ST UD ENT S

A suite of resources are provided to assist with delivery

of the text, as well as to support teaching and learning.
These resources including online Chapter 20 are
downloadable from the Pearson website www.pearson.
com.au/9781488615771.

Test Bank
Available in Word format, the Test Bank provides
educators with a wealth of accuracy-verified testing
material for homework and quizzing. Revised to match
the 5th edition, each Test Bank chapter offers a wide
variety of multiple-choice and short-answer questions,
ordered by key topics.

Digital image PowerPoint Slides

All of the diagrams and tables from the course content
are available for lecturer use.

Copyright © Pearson Australia (a division of Pearson Australia Group Pty Ltd) 2020 — 9781488615771 — Hayes and Prenzler/Introduction to Crime and Criminology 5e
 A B O UT T HE AUT HORS
●● Hennessey Hayes is a Senior Lecturer in the School
of Criminology and Criminal Justice at Griffith
University. He teaches an advanced undergraduate
course in restorative justice practices. He is also
engaged in a program of research on restorative
justice, language, emotion and reoffending.

●● Tim Prenzler is a Professor of Criminology at the

University of the Sunshine Coast and an Adjunct
Professor in the School of Criminology and Criminal
Justice at Griffith University, where he spent his
formative years as a criminologist. His research
interests include crime and corruption prevention,
police and security officer safety, security industry
regulation, and gender in policing. He has worked
closely with numerous criminal justice agencies on
applied research projects over three decades.

●● Lyndel Bates is an Australian Research Council

DECRA Research Fellow and Senior Lecturer with
the Griffith Criminology Institute and the School
of Criminology and Criminal Justice at Griffith
University. Her research is focused on the overlap
between the criminal justice and health spheres, with
research projects on road policing and assault-related
brain injuries. Prior to joining academia, Lyndel
worked for a decade in senior research roles within
the Queensland Parliamentary Service.

●● Merrelyn Bates was a Senior Lecturer in the School

of Criminology and Criminal Justice at Griffith
University for over 20 years. Her PhD investigated the
determinants of effectiveness in a practicum program
that focused on equipping novice professional
practitioners for employment across a variety of
organisations and agencies. Her secondment to
Queensland Health as the Statewide Manager for the
Social Work Clinical Education and Training program
provided the opportunity to transfer her knowledge
and experience into the Allied Health arena.

Copyright © Pearson Australia (a division of Pearson Australia Group Pty Ltd) 2020 — 9781488615771 — Hayes and Prenzler/Introduction to Crime and Criminology 5e
 ABOUT THE AUTHORS xiii

●● Melissa Bull is a Professor in the School of Justice and the Director of the Crime
Justice and Social Democracy Research Centre in the Faculty of Law at Queensland
University of Technology. She teaches courses on criminological theory and qualitative
research methods. Her research interests include social theory, drug control and
criminal justice in communities, with recent work focused on responding to drug-
related crime, policing and diversity, and long-term immigration detention.

●● Jenny Cartwright (formerly Mouzos) is a Coordinator at the Australian Federal

Police (AFP) in Canberra. She has managed teams in diverse areas at the AFP, including
cybercrime prevention, missing persons, counter terrorism and diversion operations,
and most currently prevention and early intervention within an integrity/professional
standards framework. Prior to joining the AFP, Jenny was a senior research analyst and
Manager of the Crime Monitoring Program at the Australian Institute of Criminology
in Canberra. She was awarded her PhD in Criminology in 2003 from the University of
Melbourne. She has specific interests in homicide, trends and patterns of victimisation/
offending, and prevention (cybercrime, terrorism and police misconduct).

●● Larissa Christensen is Program Coordinator of the Bachelor of Criminology and

Justice at the University of the Sunshine Coast (USC). She is also a co-leader of the first
university-led Sexual Violence Research and Prevention Unit (SVRPU) in Australia.
Her research focuses on understanding, preventing and responding to sexual violence.
Larissa has been recognised for her excellence in the provision of engaging learning for
students, having been awarded a 2017 Vice Chancellor’s Teaching Excellence Award at
Griffith University, and a 2018 USC Advance Award in recognition of her ‘outstanding
practice in learning and teaching, and student support and engagement’. Larissa is
also the Treasurer of the Australian and New Zealand Society of Criminology.

●● Jacqueline Drew is a Senior Lecturer in the School of Criminology and Criminal

Justice and a member of the Griffith Criminology Institute at Griffith University.
She is the Program Director of the undergraduate degree program in Criminology
and Information Technology. Jacqueline holds a PhD in organisational psychology
and has worked for more than 20 years as a practitioner and researcher with
Australian police agencies. Her areas of expertise include cybercrime, white-collar
crime (financial fraud and regulation) and the organisational psychology of police
personnel and systems (police leadership, promotion systems, women in policing
and employee wellbeing).

●● Sarah Fletcher is the Assistant Commissioner for Victims’ Rights, South Australia.
She completed a Bachelor of Social Work at the University of South Australia in 2001,
a Diploma in Project Management in 2011 and a Diploma in Victimology and Victim
Assistance at Tokiwa University’s International Victimology Institute, Japan in 2014.
She has spoken at national and international conferences and seminars on victims’
rights and victim assistance, and writes on these topics.

Copyright © Pearson Australia (a division of Pearson Australia Group Pty Ltd) 2020 — 9781488615771 — Hayes and Prenzler/Introduction to Crime and Criminology 5e
 xiv ABOUT THE AUTHORS

●● Ross Homel AO is Foundation Professor of Criminology and Criminal Justice at

Griffith University. He is interested in the theoretical analysis of crime, violence and
related social problems, and the prevention of these problems through the application
of scientific method to problem analysis and the development, implementation and
evaluation of interventions.

●● Toni Makkai is an Emeritus Professor in the ANU Centre for Social Research
and Methods, Chair of the Industry and International Board, Griffith Institute of
Criminology, Deputy-President of the Ted Noffs Foundation and a board member of
Survey Research Centre Pty Ltd. She has held positions as Dean of the ANU College
of Arts and Social Sciences, Secretary to the Australasian Council of Deans of Arts,
Social Sciences and Humanities (DASSH), and Director of the Australian Institute
of Criminology. While Dean she played a significant role in the purchase of Survey
Research Centre Pty Ltd by ANU Enterprise and the establishment of the ANU Centre
for Social Research and Methods in 2015 to facilitate high-quality impactful social
policy research at ANU. She has a strong focus on policy-relevant research including
drugs and crime, crime statistics, drug courts, regulation and compliance, and social
and political attitudes. She established the first national monitoring program on
drug use and crime in Australia (DUMA), sits on the technical advisory group for
the National Household Survey on Drugs, and led the operational review of the first
Pill Testing Trial in Australia. She has published widely in these fields with more than
100 peer-reviewed journal articles, numerous chapters in books, and government
reports and monographs.

●● Lorraine Mazerolle is an Australian Research Council Laureate Fellow (2010–

2015), a Professor of Criminology in the School of Social Science at the University of
Queensland, and a Chief Investigator with the ARC Centre of Excellence for Children
and Families over the Life Course (LCC). Her research interests are in experimental
criminology, policing, drug law enforcement, regulatory crime control, and crime
prevention. She is the Editor-in-Chief of the Journal of Experimental Criminology,
past Chair of the American Society of Criminology’s (ASC) Division of Experimental
Criminology (2014–2015), an elected Fellow and past president of the Academy
of Experimental Criminology (AEC), and an elected fellow of the Academy of the
Social Sciences, Australia, and the American Society of Criminology (ASC). Professor
Mazerolle is the recipient of the 2018 ASC Thorsten Sellin & Sheldon and Eleanor
Glueck Award, the 2016 ASC Division of Policing Distinguished Scholar Award,
the 2013 AEC Joan McCord Award and the 2010 ASC Division of International
Criminology Freda Adler Distinguished Scholar Award. She has won numerous US and
Australian national competitive research grants on topics such as third-party policing,
police engagement with high-risk people and disadvantaged communities, community
regulation, problem-oriented policing, police technologies, civil remedies, street-level
drug enforcement and policing public housing sites.

Copyright © Pearson Australia (a division of Pearson Australia Group Pty Ltd) 2020 — 9781488615771 — Hayes and Prenzler/Introduction to Crime and Criminology 5e
 ABOUT THE AUTHORS xv

●● Paul Mazerolle is President and Vice Chancellor of the University of New Brunswick.
His research examines the processes that shape criminal offending across the life course,
youthful offending including youth violence, intimate partner violence and homicide.

●● Nadine McKillop is a psychologist, Criminology and Justice Lecturer and Co-Leader

of the Sexual Violence Research and Prevention Unit at the University of the Sunshine
Coast. Her research is concerned with understanding the onset of child sexual
abuse across the lifespan, and evaluating assessment and treatment interventions
for perpetrators, to reduce the extent and impacts of sexual violence and abuse in
the community. Nadine is currently an adjunct Research Fellow with the Griffith
Criminology Institute and Honorary Research Fellow with the Centre for Advances
in Behavioural Sciences at Coventry University in the United Kingdom. She is also an
Associate Editor for the Journal of Sexual Aggression.

●● Michael O’Connell AM APM, Consulting Victimologist, is also the Victim Advocate

(Prisoners’ Children) for Second Chances (SA), a White Ribbon Ambassador and
Patron of the Love Hope & Gratitude Foundation. He is also a former Commissioner
for Victims’ Rights (SA), is a member of the international guest faculty that teaches
victimology, and volunteers on United Nations victims’ rights projects. He is a life
member and current Secretary-General of the World Society of Victimology, as well
as a member of both the International Network Supporting Victims of Terrorism and
Victim Support Asia.

●● Janet Ransley is Professor and Director of the Griffith Criminology Institute at

Griffith University. Her research focuses on the regulation and governance of policing,
the development of criminal justice policy and operation of justice processes, and
improving integrity in the public and corporate sectors.

●● John Rynne is an Associate Professor and Director of the Griffith Youth Forensic
Service, and since 2005 he has taught penology in the School of Criminology and
Criminal Justice at Griffith University. John is a full member of the Australian
Psychology Society. Prior to joining academia, he worked in the Queensland criminal
justice system for approximately 15 years in management and operational roles in
custodial and community corrections.

●● Rick Sarre is Professor and Dean at the School of Law, University of South Australia.
His current research interests include policing, private security, and religion and law.
He has degrees in law and criminology from Adelaide, Toronto and Canberra, and an
honorary juris doctorate from Umeå University, Sweden. He is the immediate Past
President of the Australian and New Zealand Society of Criminology, and in 2018 was
made a Fellow of the Society.

●● Lacey Schaefer is a Senior Lecturer in the School of Criminology and Criminal

Justice at Griffith University and a Research Associate with the Griffith Criminology

Copyright © Pearson Australia (a division of Pearson Australia Group Pty Ltd) 2020 — 9781488615771 — Hayes and Prenzler/Introduction to Crime and Criminology 5e
 xvi ABOUT THE AUTHORS

Institute. She holds research expertise in criminological theory and correctional

ideologies and interventions. Lacey has worked for several years designing correctional
interventions, providing training for correctional agencies, and developing and
administering offender rehabilitation programs.

●● Stephen Smallbone is a Professor in the School of Criminology and Criminal

Justice at Griffith University and Director of the Griffith Youth Forensic Service. He
worked as a prison psychologist for eight years before entering academia. His research
is primarily concerned with understanding and preventing sexual violence and abuse.

●● Majid Yar is Professor of Criminology at Lancaster University in the United Kingdom.

His research interests include cybercrime, digital culture, cultural criminology, crime
and media, and criminological and social theory. He is the co-author (with Kevin
F. Steinmetz) of Cybercrime and Society, 3rd edition (2019), author of The Cultural
Imaginary of the Internet (2015), Crime and the Imaginary of Disaster (2015) and Crime
Deviance and Doping (2014), and co-editor (with Yvonne Jewkes) of The Handbook of
Internet Crime (2010).

Acknowledgements
We would like to thank the following reviewers for their time and contribution to the
text:

David Bartlett, Griffith University

Dr Andrew Hemming, USQ
Suzanne Reich, USQ

Copyright © Pearson Australia (a division of Pearson Australia Group Pty Ltd) 2020 — 9781488615771 — Hayes and Prenzler/Introduction to Crime and Criminology 5e
 PA RT 1
Facts and fallacies

Copyright © Pearson Australia (a division of Pearson Australia Group Pty Ltd) 2020 — 9781488615771 — Hayes and Prenzler/Introduction to Crime and Criminology 5e
 CHAPTER 1
The media and crime
Learning outcomes
●● LO 1.1 Describe the role of the media in informing the general
public about crime.
●● LO 1.2 Identify examples of different alleged crime ‘myths’ and
‘facts’.
●● LO 1.3 Identify methods of improving the reporting of crime
issues.

Tim Prenzler
This chapter examines the issue of the relationship between the media
and people’s understanding of crime and justice. The chapter begins
with a brief account of the rise of different forms of media over the last
two hundred years and social scientists’ views about how the media
influences public opinion on key social issues. A closer examination is
then made of media depictions of crime, focusing on a number of alleged
misleading stereotypes—including the spectre of rising crime and the
extent of violent crime—allegedly fuelling exaggerated fears of crime
and punitive attitudes. At the same time, reference is made to a parallel
positive role played by the media in revealing crime problems, including
hidden problems such as corruption. The chapter then provides a set of
high-profile case studies, some from Australia and some from overseas,
which exemplify the divergent effects of media reporting about
crime. Finally, the chapter identifies some major policy implications
for regulation of the media to optimise its contribution to scientific
knowledge about crime, and more fair and effective responses. These
include diversity in media ownership, and accessible and accurate data
about crime.

Copyright © Pearson Australia (a division of Pearson Australia Group Pty Ltd) 2020 — 9781488615771 — Hayes and Prenzler/Introduction to Crime and Criminology 5e
 Chapter 1 the meDIa anD CrIme 3

The media and crime stories

The ‘media’ refers to instruments of communication related to news and entertainment—
primarily newspapers, radio, television, film and the Internet. The ‘mass media’ developed in
the 1800s with the widespread production and consumption of daily newspapers in many
countries (Curran & Seaton 2010). Universal access to news and current affairs, and also to
entertainment, spread further in the 20th century with the availability of home radios, mainly
from the 1920s, and then with the availability of television in the 1950s. Since the 1990s, the
Internet has become an additional major source of news, information and entertainment.
The growth of the mass media has gone hand-in-hand with the spread of democracy. It
has been an essential medium for communicating political messages, giving less powerful
groups a voice and holding politicians to account (Curran & Seaton 2010). At the same time,
the media has been a vehicle of fraud and a source of ideological manipulation. In capitalist
countries, the mass media has mainly been run as a business, with powerful ‘media moguls’
able to control content and promote their particular political viewpoints. For example, Rupert
Murdoch’s worldwide News Corp has been repeatedly accused of unashamedly promoting a
conservative viewpoint that trades in sensationalised stories of crime and scandal (Curran &
Seaton 2010; Kappeler & Potter 2018). In autocratic regimes, the ruling elite tightly control
the media to ensure that dissenting and pro-democratic viewpoints are excluded. The media
in these countries presents an image of low or no crime, and internal peace and security; with
dissenters portrayed as criminals.
A variety of models of media influence have been developed by social scientists over the
years (Hinds 2012; Kappeler & Potter 2018). These can be located across a spectrum from
(1) a model that portrays the media as monolithic, with a unilateral repressive influence on
society, to (2) a model of the media as highly diverse, interactive and democratic. An extreme
version of the first model sees the media cynically in terms of a direct, controlling and
uniform influence on public knowledge and opinion on current issues. One of the outcomes
is the generation of stereotypes or myths—simplistic and misleading but commonly held
views about current topics of interest. Further along the spectrum from this point, the media
is seen as less totalitarian, but still exercising significant control by agenda setting—deciding
which issues receive attention and how different perspectives on issues are portrayed. Further
along again, we see views that give more agency to consumers. Readers and viewers exercise
choices about what they take from the media in terms of their own interests and preferences.
Further on still, we can see agency in terms of consumers questioning media representations
and testing the veracity of reportage against their own experiences and beliefs and other
sources of information. At the far end of the spectrum is a model of consumer sovereignty—
in a free market the media must give customers what they want or they will simply turn
off or switch channels. The extent to which the media in particular places can be located at
different points on this spectrum depends on a wide variety of factors including ownership
and diversity laws, the education levels of consumers, and shifting technologies (Indermaur
& Roberts 2005). Case study 1.1 provides an example of media consumers interacting with
what is presented, and also highlights two quite different media genres.

Copyright © Pearson Australia (a division of Pearson Australia Group Pty Ltd) 2020 — 9781488615771 — Hayes and Prenzler/Introduction to Crime and Criminology 5e
 4 pa r t 1 Fa C t S a n D Fa L L a C I e S

Four Corners meets Gogglebox

Gogglebox is a weekly reality TV program that was developed in the United Kingdom. It was adapted
with an Australian cast and first aired in Australia in 2015. The show has won several highly
CASE STUDY competitive national awards. Each episode of Gogglebox runs for an hour and shows highlights
1.1 from film footage of groups of people in their homes watching recent television shows. One could
hardly think of a more inane concept for a television series, and the show is very much in the
genre of light comedic entertainment. However, the series does depict ‘a cross-section of modern
Australian society, from larrikins to gays, from migrant families to battlers, yuppies and empty-
nesters’ (Kalina 2015, p. 1). In addition, the producers require the Goggleboxers to watch some
serious shows, including crime documentaries.
One of the early episodes included an edition of Four Corners—Australia’s premier current
affairs program—in which journalists investigated allegations of cruel live baiting or ‘blooding’ of
piglets, possums and rabbits in greyhound training (Gogglebox Australia 2015). Four Corners (2015)
used covert video footage captured by animal rights activists to reveal an often neglected type of
criminal code violation: animal cruelty. The episode was in the finest tradition of public interest
investigative journalism, providing a voice to victims unable to protect themselves or speak out, and
also exposing a pattern of serious neglect by regulatory authorities.
The Goggleboxers were horrified by the footage of live baiting. They cringed in their lounge chairs
and shouted out in anger. Their reactions demonstrated the most basic human emotions about respect
for life, protection of the vulnerable, the responsibilities of the strong and the attribution of moral
blame that lie behind our system of criminal law. The Goggleboxers were also alert to denials and
excuses by abusers and industry leaders, and they engaged in discussions about the morality of harm
to animals and the appropriateness of different penalties. What was also telling was their common
view of the inexcusable failure of authorities to enforce the law. This concept of regulatory failure is a
major theme in Chapter 7 of this book on white-collar crime. The Goggleboxers were also cynical about
the likely application of the cited maximum penalty of two years’ imprisonment, with comments such
as ‘They’ll probably pay a fine and then not have to go to jail’ and ‘I hate all that bullshit, yeah you’ve
got two years but with good behaviour, oh and with this and with that, oh you’ve got ten hours, there
you go’. The issue of leniency in sentencing is a major theme in Chapter 14 of this book on the criminal
justice system, and a major source of public distrust in criminal justice (also see below).
The Four Corners episode led to major inquiries that revealed extensive non-compliance with
animal welfare standards and ushered in major reforms in the industry (e.g. Special Commission of
Inquiry into the Greyhound Racing Industry in New South Wales 2016). The various investigations
produced a raft of bans, dismissals, criminal prosecutions and convictions, including some prison
sentences (Animals Australia 2017). Nonetheless, the Goggleboxers’ predictions about leniency
came true in at least one case highlighted by the media. One of the worst offenders, Tom Noble,
was convicted in court of 15 counts of serious animal cruelty. He was sentenced to three years
in prison, suspended for five years. The suspension was based on numerous mitigating factors,
including Noble’s claim that he was seriously ill and also needed to care for his seriously ill wife. An
unsuccessful appeal against the sentence was made by the state Attorney-General, who claimed
that the suspended sentence was ‘manifestly inadequate’ (R v Noble 2017, p. 1). The Royal Society
for the Prevention of Cruelty to Animals described the final outcome as ‘disappointing’, setting ‘a
very worrying precedent’ and ‘a very sad day for anyone who loves animals’ (in Brisbane Times 2017).

Copyright © Pearson Australia (a division of Pearson Australia Group Pty Ltd) 2020 — 9781488615771 — Hayes and Prenzler/Introduction to Crime and Criminology 5e
 Chapter 1 the meDIa anD CrIme 5

Regardless of one’s view about overall media influence, we can say with confidence
that there is an unavoidable selection process that news outlets need to engage in when
developing stories (Hinds 2012). Reports come in from journalists, international distributors
or members of the public, and agencies also follow up on material reported by rivals. In this
complicated selection and editing process, the perceived interests of customers and advertisers
play a major role in commercial outlets, although most media outlets claim to hold a social
mission of responsible journalism and informing the public about issues of importance on
a factual basis. Inevitably, however, elements of drama and simplification are part of this
mix. In that regard, researchers have identified various criteria that are often applied in the
selection and editing process. The following list provides a common set of criteria regarding
newsworthiness or news values (Chibnall 1977, p. 23ff; Hinds 2012, p. 5):
●● Immediacy: The events reported should have occurred in the last day or so. This means that
large-scale social structures and processes are ignored, such as social class or changes in
unemployment.
●● Dramatisation: There needs to be action in the form of controversy and conflict, rapid
movement, threats and violence, disputes and intense emotions. For example, violence at
a protest will attract more coverage than the subject of the protest.
●● Personalisation: Celebrities and other powerful high-profile people are preferred as subjects.
●● Simplification: Stories need to be reduced to ‘dichotomies’ or binary oppositions involving
two contrasting elements such as good and evil, heroes and villains, innocence and guilt.
●● Titillation: A dose of sex, scandal and embarrassment will spice up the story.
●● Conventionalism: Stories need to fit within a common frame of reference. Language cannot
be too unusual or scientific.
●● Novelty: Media outlets want a unique ‘scoop’ or ‘exclusive’ angle on a subject to attract
viewers away from competitors.
It should be apparent that crime stories readily fulfil these criteria in many cases.
Crime stories can involve simple accounts of recent crime events, such as a robbery or
kidnapping featured on the evening news, or more detailed narratives about processes of
victimisation, investigation and prosecution featured in true crime formats or crime fiction
genres. Regardless of the format and level of detail, crime stories appeal to our deepest fears
and curiosities. Crime stories constitute primal narratives about the deeply insecure and
violent world we inhabit (Roberts et al. 2003). Engaging with crime stories allows us to live
vicariously through events that threaten our core being. These concerns overlap with the need
to be entertained with tales of drama, conflict, mystery, violations of rules and quests for
justice; and the need to obtain explanations, disclosure, resolution and reassurance.
From that perspective, crime provides the perfect ingredient for a wide range of media
genres, including as a major plot device in genres such as romance, science fiction, fantasy
and comedy. And violent crime will always trump property crime because violence represents
the most serious threat to our existence and wellbeing. This is why fictional crime and true
crime focus on murder and detective work. There have been very few long-running fictional
TV series about police patrol work. A diet of burglaries, thefts, drunks and paperwork isn’t of

Copyright © Pearson Australia (a division of Pearson Australia Group Pty Ltd) 2020 — 9781488615771 — Hayes and Prenzler/Introduction to Crime and Criminology 5e
 6 pa r t 1 Fa C t S a n D Fa L L a C I e S

much interest (Kappeler & Potter 2018). The more recent police reality TV shows select out
the occasional dramatic and bizarre aspects of patrol work.
Within this framework, media outlets vary in the degree of bias they exercise, and this
is widely seen to involve a strong ideological aspect operating across the standard right–left
or conservative–liberal/progressive political spectrum. Right-wing views tend to support
private wealth, economic competition and personal freedom, while often opposing choice
in areas like abortion and euthanasia from a moral or religious perspective. Left-wing
views tend to support greater collective ownership or regulation of economic institutions,
greater equality through the redistribution of wealth, and personal choice on moral
issues. In crime policy, the right-wing view leans towards the attribution of individual
responsibility for offending and the use of prison to punish and deter crime, whereas
the left-wing view tends to see crime more as a collective responsibility, associated with
inequality and reduced opportunities, and favours rehabilitation and reintegration over
punishment. In countries like Australia, the media tends to play to the right-wing agenda
(Roberts & Indermaur 2009). This is manifested in part in a constant ‘bidding war’ or law
and order auction between political parties in promises to increase penalties and increase
police numbers, to appear ‘tough on crime’ and paint the opposition as ‘soft on crime’.
In this immature adversarial process, constantly played out in the media, criminological
science gets lost.

Media representations of crime

A variety of studies in Australia and overseas have shown that most people are reliant on
the media for knowledge about crime (Kappeler & Potter 2018). For example, an Australian
survey found that approximately 80% of Australians identified television, radio and
newspapers as their most important sources of information on crime (Roberts & Indermaur
2009, p. 9). This means that the media can work to objectively and responsibly inform
consumers about important crime ‘facts’, or perpetrate crime ‘myths’; and criminologists
are generally highly critical of the way crime is portrayed in the mass media. Hinds (Hinds,
2012, pp. 8–12) describes major crime myths, or forms of distorted reporting, perpetrated by
the mass media in the following terms:
1 Crime rates are ‘high and rising’.
2 Violent crime is the main type of crime.
3 Victims are all innocent.
4 Offenders are all evil predators.
5 The police are highly efficient and effective.
6 The courts are soft on crime and out of touch with public opinion.
This is a fairly typical list of alleged media myths about crime (see also Indermaur & Roberts
2005; Kappeler & Potter 2018). There are also many more specific alleged myths—such as
the ‘stranger danger’ myth or the myth of police ‘crime fighting’ (Kappeler & Potter 2018)—
some of which are referred to in various ways in other chapters of this book.
Subsequent chapters also provide a range of data sources that test the major myths in
the above list, and the section below reports on two in-depth studies on the topic of testing

Copyright © Pearson Australia (a division of Pearson Australia Group Pty Ltd) 2020 — 9781488615771 — Hayes and Prenzler/Introduction to Crime and Criminology 5e
Another Random Scribd Document
with Unrelated Content
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accurate

22 BREADS. BREAD. " The very staff of life, (he coinfoit of

the hu.shand, the pride of the wife-" DATE LOAF. .Soups j^rahain
floiii-, 1 nip white flour, 1 teaspoon salt, 1 cup sMfi^ar, 4 heajiing
teaspoons haking powder, '2 lbs. stoned dates cut in half, mix with
milk till the consistency of fruit cake. Bake in deep tin in moderate
oven Ih hours. — Mrs. G. Brinning. OATMEAL BREAD. Pour 1 pt.
hoiling water over 1 cup rolled oats,add 1 tablespoon lard, 1
teaspoon salt, rover and let stand 1 hour, then add A cup molasses,
^ teaspoon soda, 4 1 ups white Hour, ajid half yeast cake, let rit-e
over itight. In the moining cut down with a knife, put in 2 tins, let
rise till twice its size and bake 1 hour. — Mrs. A. F. Pollock. To be
certain of getting the best results from the recipes in this book, use "
Five Roses " Flour IT IS Sold at DUNCAN'S N'ou will also find their
coal the most ."iatisfactorv in town. INSURANCE FIRE. LIFE.
ACCIDENT REAL ESTATE. Anderson&Tannahill King si. Kiist, t'ol)ourg.
'i'clcphone 21().
 BREADS. 2:h ECONOMICAL GEMS. k 2 Clips grjihani flour, 1
cup rolled wheat, 1 cup white flour, 1 teaspoon salt, 1 heaping
teaspoon soda, half cup hrown sugar, 1 tablespoon shortening, sour
milk to inake right consistency. Bako in hot gem tins in hot oven.—
Mrs. A. F. Pollock. GEMS. 2 ee-gs. 2 tablespoons of sugar, half cup of
butter, 1 teaspoon baking powder to each cup ot flour, 1 pir, t of
milk, a pinch of saU. Beat butter, sugar and eggs well together. Add
milk. Fold in sifted flour and baking powder enough to niake mixture
drop from spoon. Butter gem pans and bake mixture 20 minutes.
Omit sugar when preferred. — Miss Emma Field. OAT CAKES. 1
breakfast cup oatmeal, | teaspoon soda, pinch salt, one and half
tablespoons melted lard, waini water to make a soft dough, knead
till smooch, press into a round cake half an inch thick and then roll
out very thin. Place on a hot griddle and bake till firm. Take them off
and put in a moderately hot oven till they become quite dry and curl
up.— Mrs. Tannahill. SCONES. 2 breakfast cups flour, 1 tablespoon
butter, 1 large tablespoon sugar, 2 teaspoons baking powder, 1
breakfast cup milk. Rub butter lightly into flour, add sugar and
baking powder, make into a soft dough with Uiilk. Divide dough into
three pieces and lightly roll each piece out into large round scone,
then divide into four. Place them on a hot griddle and bake about 5
minutes, turning once. — Mrs. Tannahill. HALK & CO. MERCHANT
TAILORS. Best Place for Hats in Cobourg TRY THE KING HAT,
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2t BREADS. NUT BREAD. 4 Clips flour, 4 teaspoons baking

powder, J cnp sugar, 1 cnp fliopped walnnis, ] teaspoon salt, Hcups
milk. Let mixture stand 20 minutes after mixing and bake in quick
oven.— Ida WliimsetL, BREAD .SAUC;E. 1 pint milk, in it stew t)np
onion, stick a clove in tbe onion, sitmner until soft, pour the liot milk
on a small bowl bread crumbs, letstand coveied tillsoft.Beat it up,
add apiece of butter, ( Cayenne pepper and salt to taste. Keep hot
until used. — Mary L. Orr. WAFFLES. 2 eggs, 2 cups sweet milk, 2
cujis fiour, 2 teaspoons baking ])owder. a pinch of salt, a tablespoon
of sugir if desired. iMix flour, l)akiiig powder and sail thoroughly
together, mix yolks wilb milk, then the flour and lastly tlie beaten
whiles. Have waffle irf)n very clean and tlioroughly heated on both
sides. Rub it ovei- with a piece of salt pork or biitter tied in a rag.
C'lose the iron and turn it. so the grease will cover every part. Put
enough butter into each section of the ii-on to fill it two-thirds full.
Shut the iron and COOK the waffles a minute or longer until a light
brown on each side. Serve hot using with them maple svrup oi-
powdered sugar or butter. — Mis. Fiederick Field. NUT BREAD. 1 cup
gran, sugar, 1 egg, 1 teasjioon sail, 1 cup chojjped walnuts, 1^ cups
milk, 4 cups Hour, 4 teasi)oons l)aking powder. Let it stand 20
minutes before putt ing in oven. Slice and eat with butter.- Mrs. I
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BREADS. 25 PUFFS OR POP-OVERS. Two cups of milk, 2

cups of flour, 2 eggs (whites ;uh1 yolks heaten sepaiatclj'), 1
teaspoon ot salt. Mix salt with the flour. Mix the heate" voiks with
the milk and add them slowly to the flour to make a smooth hatter.
Lastly fold in the whipped whites. Put the hatter at once into hot
greased gem pans, filling them half full, and put into a hot oven for
HO miinites. Serve at once, as they fall as soon as heat is lost.~Mrs.
Frederick Field. BAKING POWDER BISCUITS. 1 qt. flour, 1 helping
teaspoon salt, 1 dessestspoon hutter, 1 dessertspoon lard, 3
teaspoons Harvey's hakingpowdei'. 1 handful sugar, sweet milk to
make dough soft enough to roll. Sift salt, flour and haking powder
together. Ruh in shortening thoroughly with hands Add milk and
sugar, stirring with knife and hake in very hot oven. — F. K. P. The
Bank of Toronto INCORPORATED 1855. • PAYS SPECIAL ATTENTION
TO SAVINGS ACCOUNTS. CAPITAL, $4,000,000. RESERVE,
$4,500,000 ^ E. W. HARGRAFT, Mgr. Cobourg Branch
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26 COOKIES AND DOUGHNUTS. COOKIES AND

DOUGHNUTS. ".Jninl)les .iiid cookies, te;u';ikes and tarts. In roiuitls
and squares, in diamonds and hearts." NUT COOKIES. 1 cnp butter,
half cnp sngai-, 3 eggs, two and half cups floiii-, i' II). or 1 tup of
dates, 1 cup walinits, 1 teaspoon cinnamon, h teas|>o()n allspice, 1
teaspoon soda di>solve(l in a little warm water. (^Iiop nuts ami
dates and drop quantities on buttered tins.^A. ICagleson.
CHOCOLATE DOUGHNUTS. One and a half squares melted chocol.ile,
\\ cups sugar. 2 eggs, 3 teaspoons melted butter, I cup sour milk, 1
and a half teaspoons vanilla, 1 teaspoon soda, 4 and a half cups
flour. — Mrs. W. H. Stock well. (41NGEK SNAPS. 5 cents molasses
(boiled). 2 teaspoons soda, 2 eggs. 2 cups blown sugar, 1 and a half
cups lard, 1 teaspoon cinnamon, 2 teaspoons gingei-, 1 teaspoon
salt. Mix name as cookies. This makes betwen S a!.d 10 dozen. — L.
E. Fisher. Buying Shoes In Cobo urg ? We Sell Three Well Known
Lines. I. The Slater Shoe for Men-at $3.50, $4 and $5. II. The
Famous Empress Shoe for Ladies, at $2-50. $3 and $3.50 III. The
Classic Shoe for Misses and Children, at $1, $1.25, $1.50, to $2. SAM
CLARKE'S BUSY STORES PHONE 120.
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COOKIES AND DOUGHNUTS. 27 FRUIT COOKIES. 2 cups

butter, 2 cups sugar. 3 egg 5, 1 cup raisins. 1 cup currants, 1 cup
wainuls, chopped together. 1 teasp(Mni soda dissolved in 8
tablespoons sour milk. H or 4 cups of tiour or more if needed, cut in
any shape and bake m quick oven. — Ida Whimsett. GOOD
COOKIES. 1 pt. flour, 1 cup butter, half teaspoon salt, 2 teaspoon
baking powder, 1 cup sugar, 1 egg, mix with water. —Mrs. Service.
RECIPE FOR COOKIES. One cup butter and lard mixed, H cups
brown sugar, 1 egg, o tablespoons water, 1 teaspoon soda, 2 of
cream tartar, flour to make soft dough. — Mrs. E. Grinlinton. CREAM
PUFFS. One cup of water, butter the size of an epg, boil together, stir
in 1 cup flour, then cool. Break three eggs in one at a time— do not
beat, just stir in and drop on buttered pan. For filling use either
whipped cream or lemon filling. — Mrs. E. Grinlinton. Handy Helps
For the Xmas Season Clean cut Jelly Cake Tins, per pair, 15c. Round
and Square Story Cake Tins, 30c and 35c. Food Choppers, 3 sizes,
$1.25, $1.50, $1,75. " Gem " Round Roast Pans, 35c and 50c.
Oblong Covered Roast Pans, 35c, 50c, 75c. Bread or Cake Mixers,
$1.75 and $2.25. Best Quality Roasting Pans, 10c, 15c, 18c, and 20c.
Carpet Sweepers, Wringers, etc. Big Bargains in small wares. A. R.
DUNDAS Telephone 74. Stoves, Plumbing, Etc.
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28 COOKIES AND DOUGHNUTS. COOKIES. Half cup lard, h

cup butter, 1^ cups white sugar, 1 CUD soui- milk, 1 teaspoon soda,
flour sufficient to make dough. Season witii caraway seed or nutmeg
to suit llie taste. Mix tliorougiiiy.roll very thin and l)ake (j[uiciily. —
Mrs. W. .J. Brinning. DATE CAKE. One cup flour. 1 cup pulveiized
oatmeal, l.\cup butter or pork gravy, A cup brown sugar, \ cup sour
milk, half teaspoon soda. Mix like biscuits. Take f)ne half of mixture,
roll out and spread on l)otlom of pan. Ha\ e half 11). dates stewed
and spread on this, then roll out the other half and spread over.
Bake in a moderately hot oven. — Amelia I'^agleson. THOUSAND
ISLAND COOKIES. One cup butter, 1 cup brown sugai-, 2 cups Hour,
2 cups o.itmeal, 1 cup raisins, half cup sweet milk, 2 *^'KKS, ?
teaspoon soda sifted with flour, 1 teaspoon each of ciruiamon, cloves
and vanilla. Di-oj) in small teaspoonfiils on tin. Bake in hot oven. —
Mrs.'l'urpin. GET AA^ISE AND GO TO MITCHELL'S FOR ALL KINDS
OF MEAT PRICES REASONABLE Opp. Town Hall. Telepnone 42
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COOKIES AND DOUGHNUTS. 2i) DOUGHNUTS. One cup

sugar, 1 cup sour uiilk, 1 egg, 1 teaspoon soda, 2 Lal)lespoons
l>uttei-, a- liLLle salt. Hour to make a soft dough. Roll out thin, cut
into cakes and fry in hot lai-d. — Mrs. Service. OAT MEAL CAKES.
Three cups oat meal, 8 cups flour, { cup shortening, i cup sugar, 1
teaspoon of soda disf^olved in half cup of warm water and mixed
with it.--Amelia Eaglesou. EGG COOKIES. . Into 3 cups flour nut half
teaspoon soda and 1 teaspof.n cream tartar, then rnh in 1 cup
hutter. Heat 2 eggs with 1 cup sugar ;ind mix with fiour and hutter.
lioll out thin and hake in (piick oven. — Mrs. K.G. Watt ROCK CAKES.
One cup hutter and l.ird mixed, 1 cup currants, 1 cup white sugar,
half cup sweet milk, 2 eggs, 1 heaping te;ispoon haking pow'ler, 3
small cups fiour. Drop in spoonfuls and hake in qui(;k oven. —
Fannie V.Wood COBOURG BOOK STORE EVEKYTHING IX
B00KS,MAGAZINES,PER10D1CALS, STATIONERY and FANCY GOODS
TELEPHONE ^^ Ciaig'S Ladies, Attention! When in need of Wall
Paper, Paints, Fancy Goods for Home Dec^ orations. Picture
Framing, go to Se^'^,.,. James Gillard
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;« COOKIES AND DOUGHNUTS. RAISED DOUGHNUTS.

Scald 1 pint milk, when cool .uld 1 r-iip yeast, or 1 yeast cake, 2
ej^^s, 1 cnp sii^ar.lialf cup melted hi, Iter, 1 teaspoon salt, a little
nutmeg, 1 teaspoon so
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COOKIES AND DOUGHNUTS. SHORT BREAD. Four ll)s.

Houi-, 1 11). sugar, 2 ll)s. hutLer. Mix well. Roll out, cut iu squares,
ami biike a light hrowM.— Mrs. M. Fit«her. DATE COOKIES. One and
a half cups light brown sugar, 2 eggs, 1 cup butter, 2 cups fl>ur, 2
teaspoons i)ak'ng powder, add a little milk if hard to roll, stew dates
ami spread between. These arc delicious. — Gertrude
HarvevHERMITS. One and a half cups sugar, 1 cup butter. 3 eggs, 1
cup chopped hickory nuts, 1 cup raisins, 1 teaspoon cloves, 1
teaspoon cinnamon, 1 teaspoon allspice, half teaspoon sodn, 1
tablespoon milk, flour er.ough to roll.— Miss Lillie Mewhle. COOKIES.
One egg. cup butter, cup sugar, 2 tablespoons of milk, 1 teaspoon
soda, I teaspoon cieam tartar. Flour to roll out thin. — Mrs. Willis.
Cobourg Family Theatre Bijou Dream • MOVING PICTURES AND
ILLUSTRATED SONGS. CHANGE EVERY NIGHT. NELSON TAIT
FURNITURE DEALER AND UNDERTAKER DIYISION-ST. COBOURG
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:i2 COOKIES AND DOUGHXVTS. LEMON BISCUIT. Tlnee

nips white sngai-, 1 c-iip Imt ler iiiul I.ud, 2 Clips swei't milk. 2 eggs,
oc woiili oil of lemon. r)C woith hakiiig ammonia. Dissohe ammonia
in milk, a liltle salt, Honi- enough to make stiff dongh. Roll out and
rnt with a sqna-e cnttef. Bake a delicate liiDWU. — Mis. .1. ('.
Roseve;ir. FORK CAKE. One and a half cups white (sugar, 1 aiui a
half cups hutter, yolks of font- eggs, 2 tablespoons sweet cream. 1
quart flonr. 1 teaspoon cream tarter, 1 teaspoon soda, currants to
suit. Drop in large pan and fork them over. — >l. H. Forrest. DATE
ROCKS. One cup hutter. 1 and a half cups hrowii sugar, '.i eggs, 1 Ih.
:-hopped dates, J Ih. chopped walnuts, 1 teaspoon cinnamon, half
teaspoon nutmeg,! teaspoon soda dis.solved in 2 tablespoons of
vateisflour to make a stiff batter. Drop in spoonfuls and bake. — Mrs.
George Greer. .JEM JEMS. Mix together .md iiih well with the hands
the following, aiul then wet with half cup of cold water : — 2 cups ot
flour, 2 cups of old f.i.sliioned oat meal, one and a half cups of
brown sugar, 1 cup of lard, 1 teaspoon of salt, 1 teaspoon of Cow
Brand baking soda. Roll out thin, bake in modeiate oven, then place
two together with jelly. — Mrs. ('has. .Jones. The Dominion Bank
Transacts a General Banking Business and pays special attention to
Savings Accounts. Gives as good rates, as good treatment and as
good security as any Bank in Canada. Cheques on other Banks
cashed or taken on deposit. E. H. OSLER, Manager Cobourg Branch
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CAKES. x^ CAKES. With weigliLs and iiieasiu'es just and

true, Oven ftf even lieat, Well l)iittefHd tins and (]iiiet nerves,
S.iccess will l)e con)|)leLe. RAISED CAKE. 1 rup light hiead sponge,
1 enp sugar h eiip hutter (melted). 1 cup raisins, 1 cnp flour, ^
teaspoon baking soda dissolved in a little milk, nutmeg and
rinnamon. Bake in loaf in moderate oven. — Mrs. W. H. Stockwell.
NUT CAKE. 1 cup sugar, A cup h'ltter, i cup n)ilk, 2 cnps of flour, 2
eggs, 1 cup raisin^, 1 cup nuts, 1 teaspoon cream tartar, A teaspoon
soda. Bake half an houi". — Mrs. Turpin. CHOCOLATE LOAF. lA cups
sugar, 4 f'P hutter, worked to a cream ; H well beaten eggs. Into a
howl put 8 teaspoons of chocolate, H of siigai' and heat in '^ of
boiling milk, add this t
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:U CAKES. DORCAS CAKE. 1 cup wliite sng;ii-.A cup Imttei-

lioaten well.u liiti-s H e>^f?s. A cu|t sweet milk, H cups Hour. 2
le;isp
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[ UAKES. BLACK FRUIT CAKE, 1 II). flour, 1 lb. sugar

(biinvn), 1 lb. cmiaiits, 1 11). raisins, 1 cup bulter, 5 eggs, 2
tablespoons niulasses, I tablespoon ciniiiiinon, 1 tablespoon cloves,
balf tablespoon nutmeg, 1 teaspoon soda, nuts and peel it' desired.
—Mis. .Jas. Davidson. GINGER BREAD. 1 cup brown sugar, half cup
butter and l.ird mixed. 2 eggs. 1 teaspoon soda, 1 cup sc^ur cream,
I leaspoon ginger and 1 of cinnamon. 1 cup molasses, IS cups flour.
1 cup currants. — Mary L. Orr. ICE CREAM CAKE. 1 cup sugar, half
cup l)utlei', half cup milk. 1 and half cup flour. 2 teaspoons I) iking
powder, whites of ."{ eggs, flavor with vanilla. For icing - Yolks of H
eggs well beaten, icing sugar and flavor with vanilla. — Fannie V.
Wood. LINCOLN CAKE. 2 eggs well beaten, 2 cujxs sugar, half cup
bnttei-, I cup sweet milk, ii scant cui)s Houi- into which 2 teaspoons
baking p(jwder have been sifted — Mrs. G.CJreer RIBBON CAKE. 1
cup butter. 2 and half cups sugar. 1 c
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lid CAKKS. POUND CAKE. One ;uul a luilf c-iips wliile siig;ir,
1 eu)» of ot'gs (0(jn;»l 1(1 foiii), one iiiiil half ciijis Horn-, 1 cuj)
l)titter. .Mix Hoiii- ami laitter togi-llier until like a paste, l)e;it eggs
and sugar well, mix all together Stirling well. Bake iti a niDileiate
oven. — Mis. A. E. Eaglesoii. RICE FLOUR CAKE. 1 11). i-!ce flour, 1
II). gr.mnlated sugar, 10 eggs, beat eggs separately, then add sugar,
heat all well then add flour and l)eat 20 minutes. Bake in a moderate
oven HO niiinites. Let stand 48 hours hefore cutting.— Mrs. M.
P^i!5her. PLAIN FRUIT CAKE. 1 large cup butter beaten to a cream,
2 cups light brown sugar, 5 eggs, 'A cups flour, 1 cup sweet milk, 2
teaspoons cream tartar, 1 of soda in milk, 1 nutmeg. 2 te.ispoons
cinnamon. 1 teaspoon mace, 2 oz. citron, 1 (Mip raisins when
stoned, 2 cups currants. Bake 4 lirs in slow oven. \Vill make one
large cake.— Sara.h M. Field. STRAWBERRY CAKE. 2 eggs, 1 cup
white sugar, half cup butter, 1 teaspoor.ful soda, 2 teaspoons cream
tartar, a little sour milk or l)oiling water, 2 cups flour and lastly 1 cup
strawberries. — Mrs. A. Eagleson. SPANISH BUN. Half cup butter
(small cup). 1 cni> white sugar. 2 egps, I and half cups flour. 2 and
half leasj^oons cinnamon, 2 te.ispo :)ns liaking powder, half cup
sweet milk. Mix flour, spice antl baking |iowder thoroughly. Bake in a
moderate oven. — Sarah M. Field. " Ccfcourg's Leading Store." J. H.
ROONEY Dealer in Fresh and Salt Meats.Staple and Fancy Groceries,
Provisions and Fruit. Cheese, Teas and CofTees a specially. Largest
dealer in Cobourg in ail kinds of Fresh, Frozen and Salt Fisli. House
Phone 34. Store Phone 80.
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CAKES. 37 PRINCE OF WALES CAKE. White part — 1 cup

flour, half cup coin starch, half cup sweet milk, half cup butter, 1 cup
white sugar, 2 teaspoons baking fiowder, whites of 3 eggs and
flav(U'ing. Dark part— 1 cup dark sugar, half cup butter, half cup
sour milk, 2 cups flour,l cup chopped raisins, 1 teaspoon soda, 1
tablespoon molasses, 1 teaspoon cinnamon, 1 teaspoon nutmeg,
yolks of 3 eggs, lemon peel, 1 teaspoon clo^•es. — M. H. Forrest.
CREAM FRUIT CAKE. 1 cup crown sugar, 1 egg, butter size of an
egg, 1 cup sour cream, 2 cups flour (even), 1 teaspoon soda, 1 and
half teaspoon cinnamon, nutmeg, ^ spoon cloves, 1 and half cups
raisins. Bake in a loaf,— Mrs. Hayden. MARBLE CAKE. 1 cup sugar,!
tablespoon butter,2 eggs in a cup fill with sour cream, i cup sweet
cream, 1 teasjioon soda, 1 teaspoon cream tartar, 1 and half cups
flour, divide mixture and put chocolate in one half.— Sarah Adams.
CHRISTMAS CAKE. IJ lbs. of butter, 1 and half His. sugar, 10 eggs, 2
and half lbs. raisins, 2 and half lbs. currants, half lb. almonds, half
lb. mixed peel. I nutmeg grated, 1 teaspoon mixed spices, flour to
make the right consistencv.— Mrs. Willis. PORK CAKE. Take 1 lb. of
fat pork and put through chopper> add 1 pint boiling water, 1 cup
nu)lasses, 2 cups sugar, 1 heaping teaspoon soda, 1 teaspoon
cinnamon, 1 of nutmeg and cloves, 1 lb. raisins, 1 lb. currants and 8
cups fiour. — Mrs. George Greer. Cobourg Dairy Farm Best place to
get Pure Milk and Cream. Delivered fresh every morning to all parts
of the town. Jos. Greer & Sons Phone 167— four rings.
PROPRIETORS
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38 CAKES. MAGIC CAKE. Half Clip butter. 1 cup sn^ar H

cups flcitif. H ei?gs. 8 tablespoons milk, 1 teaspoon cream tartar, half
tvnspoon soda, 1 cup chopped walnuts.— Mrs. \V. .1. liriiining.
DELICIOUS CAKE. One and a half cups white sngai-, 1 cnp bntter, 1
cup milk, H cups of flour or a little less, 'i teaspoons baking powder,
3 eggs. Bake forty minutes. — Ida Whimselt. SPONGE CAKE. 1 cup
granulated sugar, 6 eggs beaten senarately. 1 cup flour, 1 teaspoon
baking powder, 1 saltspoon of .salt, ij the juice and grated rind of
one lemon. After biking, while hot dredge powdered sugar on top. —
Mrs. W. .T. Brinning. CRUMB CAKE. One cup white sugar, 2 cups
flonr, 2 tablespoons butter — rubbed tr)gether with the hands. Add 1
cup raisins stoned and chonpod, 1 teaspoon cinnamon, 1 teaspoon
cloves. Wet all well with 1 laige cup of l)utter milk, in which dissolve
1 teaspr)on of baking powder. Sj)read in tin and bake in nioderate
oven. — Mrs. Climo. FRUIT CAKE. One lb, flour, ? lb. raisins, r lb.
currants, i' lb. Sultana raisins, half lb. butter, half li). sugar. ^ lb.
almonds, J lb. mixed peel, 2 teaspoons ginger, 2 teaspoons
cinnamon, 2 te.ispoons nutmeg, 2 teaspoons soda, 2 eggs, and
enough milk to make the right consistency. Bake 2A hours. — Mrs. (-
limo. DEMPSEY MY YALET LADIES' AND GENTS' CLEANING,
PRESSING AND REPAIRING. Next to Dunham House. DIVISION ST.
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CAKES. 39 COFFEE CAKE. One Clip innlasses, 1 cup brown

stigjir, 1 cnp cold coffee, halt' cup butter, 4 cm})s siftea flour, 2
teaspoons baking powder, 1 small teaspoon allspice. — Mi-S; Tuipin.
FEATHER CAKE. One cup white sugar, one cup butter, 2 cups flour, .'J
eggs, 2 teaf^poons baking powder, flavoring to taste. — Miss J.
Eagleson. KING EDWARD CAKE. One and ha'f cups of brown sugar,
half cup butter, 2 eggs, 1 cup sour milk, 1 and half cups flour, 1 and
half cup raisins, pinch of salt, 1 teaspoon soda, half nutmeg grated,
1 tcrispoon cinnamon. IJake in layers and ice with cocoanut icing. —
Mrs. Pollock. DARK RAISIN CAKE. Hiilf cup molasses, half cup butter,
half cup sour milk, 1 cup sugar, 1 cup chopped raisins, 2 eggs,8 c\ips
tlotn-, 1 teaspofin soda, half cup citron, spice to taste. — 3Irs.
Steven Olnev. DARK CHOCOLATE CAKE. Hiilf cup grated chocolate,
one eill milk(ha!f cnp), half cup brown sugar, boil these together as
thick as cream and let cool. 1 cup brown sugar, half cup butter, 2
beaten eggs, ^ cup milk, vanilla flavoring. Mix well, beat in the
boiled mixture, add 2 cups floiu' sifted with a large teaspoon baking
powder. B;ike in biyers ami put together with boiled frosting or in
loaf tin. — Miss Pauline .Tackson. A. M. PETERSON Barrister,
Solicitor, Etc. • COLLECTIONS WILL RECEIVE CAREFUL ATTENTION.
Company and Private Money.
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■10 CAKES. HERMIT CAKE. Tliree egpfs. 1 cnp biilter, 1 lb.

of dates cut fine. 2A cups Hour, lA cups Itrowii HU}>;ir. ^ U).
chopped w.ilr.uls, 2 tefispooiis essence lemon, 2 teaspoons essence
vanilla, a little cinnamon, 1 teaspoon sola in a very little water. Bake
as fruit cake about H hours. — Miss Jean Jackson. TEA CAKE.S. Half
H). of flour, half teaspoon of baking soda, half gill of milk. 2 oz.
butter, a little .sugar, mix all Avell together.— Miss Annie Hircock.
BISCUITS. Half lb. butter— beat to a cream, half lb. flour, 1 egg, 6
ounces of sugar, 1 oz. fif carrawav seeds, mix into a paste. Roll out
and bake in a slow oven. -Miss Annie Hircock, LEMON CHEESE CAKE.
1 lb. sugar, giated rinds (if 'i lemons and juice of ;■) eggs wtll
beaten. 4 oz. fresh but ter. Put butter, sugar and lemons on fire until
melted, let cool a little and add the eggs, then l)oil all together imtil
thick as lionev. — .Miss Annie Hiicock. GIFTS. XMAS GIFTS.
BIRTHDAY GIFTS WEDDING GIFTS. Pleasing Gifts for Young or Old
at pleasingly low prices. YI. H. HOPPER Jeweler and Graduate
Optician.
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KROSTINGg AND SAUCES. 41 FROSTINGS AND SAUCES. •'

Sweet, sweet, sweet, pt)i.son foi- age's tooth." CHOCOLATE
FROSTING, 1 cup white sugar, half cnp milk, h cup grated chocolate,
piece of hiitter size of a thiiiible. mix and let come lo a l)oil, set in
dish of cold wat^:?!* and stir until it thickens, flavor with vanilla. —
E. L. P. SAUCE FOR FIG PUDDING. Butter size of an egg, I teaspoon
fioiir mixed with l)utter, sweetened to taste, nutmeg and hoiling
water. — Miss Marlha Field. LEMON SAUCE. 1 cup water, 1
tahlespoon corn starch, juice and rind of half a lemon, I tahlespoon
hutter, grale lemon into water and let itoil, mix corn starch and
sugar,stir in and Itoil 5 minules. Just hefore serving add hulter and
lemon juice. — Mrs. Harry Field. LEMON TASTY. Put into a saiicepan
| Ih. f)f hutter, ^ Ih. of sugar, 4 eggs, jieel of 2 lemons (grated) and
jiuce of one lemon. Put (Ml the stove and stir constantly till the
ingredients thicken, v. hich will he a few seconds after it hoils. When
cold it is ready for use. Nice on cake or hiscuits. — Miss J. Eagleson.
MAPLE SUGAR FROSTING. Shave two cups of maple sugar, put in
granite sauce pan with lialf cup sweet cream, hoil till ithairs, then
take off the stove, add a few drops of Manilla and heat till creamy.
Spread on cakes, — L. S. P. CHOCOLATE FILLING FOR CREAM
PUFFS. Mix ^ cup of flour with I cup of white sugar. Stir in 4 cup of
hot milk and cook 1(3 minutes stirring often. Beat I egg and add
gradually. Melt an ounce and a half of chocolate, or three
tahlespoons of cocoa, dilute with hot mixture, stirring till smooth,
then stain rest of the mixture, and set aside to cool, Wash the salt
from one cup of hutter, dry thoroughly, heat to a cre.im and add
gradually one cuf) powdered sugar. Beat all together and flavor with
vanilla. — Mrs, Stock well (Maine).
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42 PIES. PIES. " Who'll tlai«' (li-ny t lie litUh there's ))oetrv
in pie." LEMON PIE. 2 lemons, rind of one ;ui(l juice of two, 2 coffee
cups of wliite SMf^iii-, l)iece of hutler si/e of walnut, yolks of 4 e^^s
and use wliites fr>i* icinji: and 2 coffee cups of hoiiJMg watei-, H
hihlespoons coin starcli. Put on Hlhiifr to cook hefore putting corn
slarcli in. — Miss Martlia Fielil. LEMON PIE. 1 cup water. 1 cup su
|)uu:pkin pie.— Mrs. A. Eairieson. DATE PIE. Stew I 11). dates in
water until soft, jiut Ihiongli
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PIES. 43 CHOCOLATE PIE. INIake a crust and fill with

following— 2 eggs, 2 tanlfsuoons corn .staich, ,j^ flip v. liile sugar, 2
tablesj)ooiis grated chocolate and 2 cnps milk. Heat nn'lk, sugar and
cliocolate together, add the corn starch mixed in a little cold milk and
the heat»n yolks of eggs, let it hoil up. Beat whites with 2
tahlespoons white sugar,put it on top and brown slightly in oven. —
Mrs. George Greer. COCOA NUT PIE. 2 eggs, 2 cups milk, half cup
cocoanut, 2 tablespoons white sugar, add any flavoring desired and
l>ake in she!!. — Airs. George Greer. BANBURY TARTS. Chop a cup
of seeded raisins and 2 ounces of citron peel, add a cwp of sugar,
tlie grated rind and juice
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4i PIKS. LEMON PIE. 4 Clip of wliitp sng.ir, 1 t.i1)lespnnn

floiii-, gr.ilcd liiulof 1 lemon, jiiice of 2. 1 lahlcspoon luilU*!-. yolks of
H egffs ,ind wliile of 1. keep whites of 2 for the ineiinjjiie for top.lie.it
all well tojt. — .Miss F^.ittell. USE Johns' Lilac Cream For Chapped
Hands, Face and Lips. 0. G. JOHNS, - Chemist
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PUDDINGS. PUDDINGS. " One thing i.s always sine to

pk^aso. Just give llieiii piiddirgs .such as tlu'se." HELSTONE
PUDDING. 2 tahlespoons each of raisin.s, ciinants.sngar.coni staicii
ami tloiir, 8 t;il)lespoons hread c-niinhs.Hof titieiy ciioppad suet, half
a teaspoon niixe(' spice, some (raiidied |ieel, salt, and 1 leaspoon
l)akiiig j)o\v(ler. Mix well and moisten witii milk. IJoil in l)tilLeifd
monid 2 iionis. — Mis. Tannahiil. RASPBERRY PUDDING. 2 eggs, half
cup hiitter, h.ilf cup sugar. I cup Honv. 1 leasp'ion soda, 2
tahlesptions ias|)l)eii y Jam, add .soda hMt dissolved in a little
watei-. Steam 1 liour.JMrs. \V. J. Biinning. PLAIN SUET PUDDING.
Chop 4 oz. of suet finely, add to it 1 ih. flour, I teaspoon i)aking
powder, and a little salt, mix with sufficient cold watei- to make stiff.
Flour the |)udding cloth and boil 1.;, hours. — Mrs. (t. Page.
YORKSHIRE PUDDING. Mix 4 tablespoons flour and \ teaspoon salt
together. Beat up 1 egg and add \ |)int milk to it, pour gradually
ui)on tln^ Hour, mix tlioroughly a!:d beat the mixtme until it is (piite
smooth and light. Melt some dripping in a baking tin ami when it is
quite hot, pour in the mixture. R.ike .about h hour. (^ut into squares
and serve hot. The batter is lighter by standing some time before it
is baked.— Mr.s. (i. Rage, BREAD AND BUTTER PUDDING. Put slices
of hre.)d and butter int(» a jiie dish, sprinkle currants between each
layei- ;ind on top, pour ;i beaten egg and 1 ^, oz. sugar in a pint r)f
milk over the hread and butter and bake in a moderate oven for 1
hour. Improved by standing .i while before cooking.—Mrs. G. Page.
FRUIT PUDDING. One cu]i of flour, 1 teaspoon soda. Add 2 cups
choiijHMl suet. 1 snnill ciq) of sour milk, 1 cup of Jam. Mix .ill
together well and steam 2.j or li lionrs, — Mrs. J. ('. Rosevear.
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Ii5 PUDDINGS. PIXM PUDDING. 1 small loaf lne.ul, 1 qiiait

flour, 1 11). suet, i U). l)iitter. 2 lli5. .sLoiieil raisins, 2 Uts. cuiranls,
^. ll». citloii, 2 oz. leiimii. :S mitmt^j^s. 12 eggs. 2 llis. light luowii
Migar, 1 ()/,. ciMiiamoii, 2 tt-aspoons salt. alls|)ice and ginger. .Mix
(lie tliifkncss of pound cake, with ahont a pint new iiiilU. Hoil 0 hoins.
This niixtnie will make several puddings, half can he used if liked. —
Sai-.iii M. Field. INDIAN TAPIOCA PUDDING. 8 lahlespnnns tapioca
(soak it overnight if the whole tapioca). In the morning put the
tapioca ami one quart milk in a double hoiler to cook. While this is
'■r)oking, heat togethei- 2 tahlespoonfuls Indian meal, J c^np
niolasses, a little salt, I small te.ispoon ginger and liutter the size of
an egg. Stir all into the milk and let it tliicki'U. smooth hy stirring
constantly. Now add one cup cold n)ilk without stirring it. Cover and
hake in a moderate oven 8 or 4 hours. — -Mrs. K. C. Goodhue. PLUM
PUDDING. 1 Ih. Stoned raisins, 1 Ih. currants, 1 Ih. sugar, 1 Ih
chopped suet, 2 cups hre.ul cruml)s, 6 oz. mixed c.-niddie(l peel, 2
apples chopped fine, 1 giated nutmeg, pinch of salt, "» eggs and
pint of ndlk. \\'hip the eggs, add nulk, put in hiead cinmhs. thicken
with flour to m ike a hatter stiff enough to hold the spoon, add all
the othei' ingredients, mixing thoroughly. Dip the pudding (loth in
hoiling water, ruh it over with lard, then dust it well with tloui-. Put
the pudding in, tie securely and hoi I for 8 hours.— Mrs. E, G.
Murphy. GET THE HABIT WHEN TRAVELLING BUY YOUR TICKETS
AT Hawley'sTicketOffice KING-ST., COBOURG.
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PUDDINGS. 47 ^ ___ W WELL PUDDING. Make a gi>()cl

suet cinsl with plenty of currants, roll into 2 round pieces, one
smaller than the otliei', take h pound hntter and 3 cups brown sugar,
lay on small piece of crust and gather into a l)all. nla(;e large piece
over the join and fasten tightly to keep the syrup in, tie in a cloth
and l>
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■18 LIGHT DESERTS. LIGHT DESSERTS, " Tliere were

nisses ;iiul jellies and cieaiiis, Tilings tliat give ns in tiuLli ugly
ihejiins." PRUNE WHIP. One 11). pinnes. whites of H eggs, half cnj)
siigar, half teaspoon xanilla. Cook jjiinies: in (•olil water unlil soft,
.strain and stone and heat with othei' ingredients. Put l)oiled custard
on top and then pile on whipped cream. Use yolks of eggs for
custard.— Evu Uatlell. DELICATE PUDDING. Two f^niall cups hoiling
water in a douhle sance])an,l cui) white sugar, 3 even tahlespoons
corn starch dissolved in a little cold water, hoil ahout five minutes
sliriingall the time, t1a\i)rwilh essence of lemon — 1 tea^^poon.
Meat the whites of 'A eggs stiff, and pour into tlie coin starch, heat
till well mixed, ])nt into a mouUl. With the yelks of the three eggs
and 1 pint of milk, sugar (o taste, make a hoili-d custard, flavor with
vanill.i. ]viten cold.— Sarah .M. I'^ield. LEMON PUDDLNG. liind a'ul
jnice of 1 lemon, 1 cup sugar, 2 cup.s hoMing watei-, yolk of 1 egg.
2 tahlespoons corn starch, salt, COOK and let cool. 'I'heii lake 1 cup
milk, I tahUsp(»(in sug.ir, 1 tal>lespoon corn starcli, cook till thick,
and add the heatcn white of an egg .tnd put over the lemon custard.
Serve cold.— Mrs. .J. Jackson. SNOW BALL PUDDING. Half
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PICKLES AND PRESERVES. . 49 MARSHMALLOW PUDDING.

This is made by preparing a lemon jelly f5rst,then after poufing a
very little of it into a plain round mould, arranging in it a ciicle of
halved marshmallows; when tliis first layer sets on ice. put in more
of the jelly, which can he kept warm on the back of the stove, this
time set the marshmallows on edge around the sides, and the third
time lay them down in a cirrle again, and so on, so that when the
mo.ild is tuined out the white spots will sppear at regular intervals.
Serve with whipoed cream.— E. L. P. VELVET CREAM, Thicken 1 pt.
(jf milk with half box of gelatine, let it melt in the heated milk, when
wilk is cold add to it a pint of cream which has been sweetened and
flavormi to taste. Pour in mould and put on ic3 to stiffen. - Mrs. G.
Jackson. PRUNE SHAPE. Put prunes on in cold water, let come to a
boil and boil 5 or 6 minutes, turn into colander and run cold wa3er
over them, then stone, then lay in mould three parts full, 1 pt. water,
4 oz. sugar, teaspoon vanilla, teaspoon cochineal, half oz. gelatine,
melt gelatine, then add water and other ingredients, boil and strain
over prunes. Seive with whipped cream.— E. Hornby. LEMON
PUDDING. 1 lb. suet, 1 lb, bread crumbs, half lb. nirist sugar, 2 eggs,
juice of 'S lemons and grate 2 of the rinds, boil 'i hours. — Miss
Annie Hircock. PLUM PUDDING. 8 tablespoons flour, 4 of bread
crumbs, 4 of cnrlants, 4 of laisins, 6 oz. suet, 2 oz. mixed peel, half
teaspoon mixed spice, 1 teaspoon b.powder.iJ eggs and half teacup
milk. — Mrs. George Hircock. PICKLES AND PRESERVES. " A busy life
the housewife leads. Who cans, preserves and pickles for her
needs." COLD TOMATO SAUCE. 1 peck ripe toniates, peel and cut
fine, 1 small cup salt, 1 large L-up sugar, 1 teaspoon musUud seed,l
tea 
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'^0 . PICKLES AND PRESERVES. spoon ccleiv seed. 1

teaspoon Cayenne peppei-, 1 pint good vinegar, 4 tahlesponns
grated hoise radish Stir well and ln-ttle.— -Mrs. J. C. Rosevear. CRAB
APPLE MARMALADE. Crab apples and sngar pound for jionnd, 1
lenion to everv 2 lbs. apples, ginger ront to taste. Peel, core and
qnai ter apples, slice lemon very tliin. do not cut them up. Boil
together till quite thick. — Mrs. A. F. Pollock. CELERY SAUCE. 1 peck
lipe tomatoes sliced, 4 onions sliced. 2 lieads celery minced, 2 Ihs.
hrown sugar, 4 oz. salt. 2 oz. \vl)ile |)ep{)er, 2 oz. allspice, halt" oz.
cloves. 1 teaspoon ("ayenne pepper. 1 pint vinegar. Boil slowly tor 2
hours. Cool and rub through a sieve. This is delicious.— Mis. Climo.
MIXED PICKLES. 2 large heads of cabbage, 15 onions, 30 large ripe
cucumbers. 1 pint grated horse raddish, 1 oz. celerv seed, half cup
white nnistard seed, h.ilf cup gi-ound cinnamon, iialf cn|) turmeric
powder. Cut all fine ;ind pack in salt over night. In the morning diain
and put the mixtnre to soak in vinegar and water for a day oi- two.
then drain again .uul add s|)ices. Boil 1 and half gallons vinegar and
4 lbs. sugar and |)onr over the mixture hot. Do this 3 mornings,
then add i lb. ground mustard. — Mrs. .);is. Davidson. TOMATO
SAUCE. 1 peck ripe tomatoes, 1 oz. whole cloves, half oz. .•lUsnice,
half dozen red peppers. .3 onions, 4 ap|)les. ] head of celery, half
oz. whole black pepper. Boil thoroughly, beat through colander, boil
again for 1 hour, adding 1 cup vinegar and 1 lb. brown sugar, salt to
taste. — Mrs. M. L. Orr. ORANGE MARMALADE. Cover 1 dozen
oranges with water and boil until skin is soft enough to easily insert
head of a pin. When cool thinly slice the peel and .shred the pulp in
small pieces. To every lb. of fruit add 2 lbs. of sugar, half pint of
water in which oranges were boiled and the juice of 4 lemons, boil 1
hour. (Jood. -^Irs. (i. .Jackson.
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PICKLES AND PRESERVES. 51 TOMATO CREAM. 12 large

apples, 12 large lipe tomatoes, 12 large onions, boil till smootli and
put llnough sieve, atkl 1 (\t. malt vinegar, ill), nnistard,! 11). brown
sngar, Cayenne |)epper and salt to taste. Mix vinegar and mustard
thoronghly so as to be free fiom lumps and cover vegetables with
water before boiling. — Gertrude Harvev. PEAR MARMALADE. Slice
four lemons fine and let stand 86 hours in 1 qt. of water, peel and
slice very fine 8 lbs. of pears, cook lemons 1 hour, then add pears
and cook 1 hour longei-.then add 7 ll)s. ui while sugar and cook 1
hour. —Harriet Watt. MUSTARD PICKLES. 2 (its. cucumbers. 2 (jts.
onions, 2 qls. tomatoes, 3 heads cauliflower, 6 green pejipers cut,
soak the vegetables 24 hours in brine. Tak(^ I lb. mustard, 1 oz.
turmeric, 4 cups sugar, 2 cups floui, mix these togetiier and stir into
1 gallon boiling vinegar, then put in vegetables and cook slightly. —
Mrs. George Greer. INDIA PICKLE. Put half lb. whole ginger, half lb.
mustard seedhalf lb. fine salt, half lb. mustard. 2 oz. turmeric jiow*
der, 2 f)7.. Cavenne,2 oz. black pepper in 1 gallon vinegar, then add
as iinmy v''f^kles as the mixture will cover aftf-r scalding them in a
little of the vinegar. — Mrs. Geoige Greer. BEET PICKLE. 1 quart raw
cabbage {chopped fine). 1 qt. hoiled beets, 2 cups sugar, 1
tablespoon sa!t,l teaspoon black pepper, | teaspoon Cayenne pepper.
1 teacup horse radish, cover with old vinegar, seal /'.irtight.— Miss J.
Eagleson. TOMATO BUTTER. Take 10 lbs. of tomatoes, peel and put
one pint of vinegar over them, and let stand over night. Im the
morning j)ut in a colander and diain. Make a syrup of 1 ((t. (if
vinegar, '.i lbs. of brown sugar, 1.^ cups of juice (t(Mnato), 1
tablespoon salt, i teaspoon red pepper. Fill in a nmslin l)ag. 1
tablespoon whole chives, I ot allspice and 1 of stick cinnamon. Let
syrup get hot liefore adding tomatoes. Boil slowly five hours. Leave
spices in till flavored sufficieDtly. — Mrs. Harrv h^ield.
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