RELIA
THE LIBRARY
OF
THE UNIVERSITY
OF CALIFORNIA
LOS ANGELES
**
**
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AT C
STUDENTS
2 dental
>een es-
may try
cannot
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crowns $4.00
Gold Fillings SOc
Gold Bridgework $4.00
Silver Fillings SOc
Re-enameling (cost of material about) $1.50
Alveolar bridgework (cost of material
about) $5.00
Porcelain Crowns $4.00
Full Set of Teeth $5.00
Best Set of Teeth $8.00
FREE Cleansing, Examination, Extraction
FREE.
NOTICE We keep open Evenings until 8
and Sundays from 10 to 2 to accommodate pa-
tients unable to call week days.
Angeles Dental Co.
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357 So. Spring St.
N. W. Corner Fourth
ALL WORK GUARANTEED TEN YEARS
*********^**************************HJHf****************
WHY BUY A
READY -MADE GARMENT
When you can go to
S. TOPPER
705 S. Hill St.
Ladies' Tailor
and get your suit
made to your measure
from the best of
fabrics, for
00
and
up.
We also carry a nob-
by line of ready-made
garments of our own
make.
Our Guarantee
Satisfaction or money
refunded.
RELIABLE
DENTISTRY
....
AT DENTAL COLLEGE PRICES
*
NO STUDENTS
***** * * * ^^^^M^^M''^^>^M^HM>^
*
*
The best place in Los Angeles to have dental
work for reasonable prices. We have been es-
tablished 10 years, and while competitors may try
to copy our old reliable methods, they cannot
duplicate our first-class work.
Gold Crowns $4.00
Gold Fillings 50c
Gold Bridgework $4.00
Silver Fillings 50c
Re-enameling (cost of material about) $1.50
Alveolar bridge work (cost of material
about) $5.00
Porcelain Crowns $4.00
Full Set of Teeth $5.00
Best Set of Teeth $8.00
FREE Cleansing, Examination, Extraction
FREE.
NOTICE We keep open Evenings until 8
and Sundays from 10 to 2 to accommodate pa-
tients unable to call week days.
Angeles Dental Co.
357 So. Spring St.
N. W. Corner Fourth
<iH^^
*
ALL WORK GUARANTEED TEN YEARS
*
WHY BUY A
READY-MADE GARMENT
When you can go to
S. TOPPER t
705 S. Hill St.
Ladies' Tailor
and get your suit
made to your measure
from the best of
fabrics, for
00
and
We also carry a nob-
by line of ready-made
garments of our own
make.
Our Guarantee
Satisfaction or money
refunded.
/of
OFFICE HOURS :
i:30 A. M. to 12 M. I P. M. to 5 P. M.
Dt*. H. H- Haas
DEHTIST
Crown and Bridge Work
a Specialty
411-412 Grosse Building
Cor. Spring and Sixth Sts.
L,OS ANGELES, CALIFORNIA
Phones: F 1236; Main 3121
(Took
(Bift from
COMPILED BY THE
dhasc -Phillips Company
420-422 S. Broadway, Los Angeles, Cal.
r Mies all fie Little
Commence now to lay by treasures on earth for the little
ones who will need care when you are gone.
is a sure, safe and profit making investment.
Buy 5 Acres Now
for the first baby, small cash payment and balance in 50
monthly installments, and when the youngster is five years
old he will have an investment worth $5,000.
Send us your name and address and mention this ad
and we'll send you, "A Story of Eucalyptus."
Murrieta Eucalyptus Company
C. B. GUTHRIE & CO., Sales Managers
211 MERCANTILE PLACE LOS ANGELES, CAL.
to
Page
Angeles Dental Co ............................ Front Cover
Cass-Smurr-Damerel Co., Hardware ..................... 6
Central Studio ................................... Margin
Comfort Spring Bed Co ............... ................ 6
Dr. C. W. Bryant ..................................... 16
Dr. H. H. Haas ....................................... 2
Eastern Outfitting Co ................. . ................ 64
H. E. Plake, Tailor ................................. 118
James W. Hellman, Hardware ........................ 108
J. B. Brown Music Co ................................ 128
John S. Angell, Real Estate .......................... 48
Jos. Melczer & Co ................................ Margin
Lambert Bros., Grocers ............................... 6
Los Angeles Sewing Machine Co ....................... 74
M. Fredrickson Hair Co ........................... Margin
Mme. Dosch-Bartel, Millinery .......................... 32
Murrieta Eucalyptus Co ................................ 4
P. J. McGrath, M. D .............................. Margin
Parasol and Umbrella Co .............................. 64
Parmelee-Dohrmann Co ................................ 64
S. Topper, Tailor ..................................... 1
Sperry Flour Co., Angelus Flour ....................... 84
Standard Homeopathic Pharmacy ..................... 96
The Diamond Credit Co .......................... Margin
Viavi . . .............................................. 64
Volney E. Howard & Co ........................ Back Cover
Sunset South 587
Home B 2184
Lambert Bros,
Dealers in Staple and Fancy Groceries
Fruit and Vegetables, Wood, Coal, Hay
and Grain. Quick Delivery
3656 SO. MAIN ST.
LOS ANGELES
WE FUISH YOUR KITCHEN COPIPLETE
Be it Cottage, Mansion, Hotel or Restaurant, and we do it Right
Home 10501 Sunset Main 339
Wholesale and Retail
We Cater to the Fine Building Trade
Hardware that Suits Hot Air Furnaces that Last
Bring in your Plans; let us Figure with you.
-t S. BROKDinPCY LOS
Tel. Main 5646 Factory Tel. South 94 Tel. Home F 2748
Wholesale Manufacturers of the Comfort line of Steel and Wood
Bed Springs and Cots. Couches, Bed Davenports, Box-
Mattresses and all kinds of Upholstered Furniture.
Salesroom 824 South Main St.
FACTORY PRICES
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PLAIN BEEF SOUP.
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Take a shank bone, wash nicely, and, after breaking
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out salt. Let it boil slowly, and take off the scum as it
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rises. When it has boiled half an hour, add one cup
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of pearl barley, and boil two and a half or three hours.
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inch thick, and put them in to boil. Add salt and
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SAGO SOUP.
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thick ; boil it until the sago is done, then take the yolks
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pepper and salt. At the last, add one quart of sweet
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POTATO SOUP.
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of water till nearly done, then add one teacup of milk.
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from the fire, pour in one cup of sweet cream.
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C. PEDERSON
A. AMUNDSKN
CENTRAL STUDIO
ARTISTIC PHOTOGRAPHS
PHONES: HOME F4192, MAIN 5633
452j South Broadway Los Angeles, California
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COMMON MEAT SOUP.
Boil four pounds of beef in salt water until it is soft
Care must be taken to use enough water in the begin-
ning, but if more is necessary never add cold, but
boiling, water. (This is a rule with every kind of
soup.) If the soup is too weak, take out the meat and
boil it down. If a few roots, such as carrots, celeriac,
etc., are added, it will make a very palatable soup.
Cook four hours.
CELERY SOUP.
One cup finely chopped celery, one quart milk, one-
half cup butter, four tablespoons flour, salt and pepper
to taste ; cook celery in the milk one and a half hours
in a double boiler, melt butter and stir the flour into it
with enough of the milk to make smooth, strain and
serve with dice of bread.
GREEN CORN SOUP.
One pint grated green corn, one quart of milk, one
pint hot water, one tablespoon flour, two tablespoons
butter, one slice onion, salt and pepper; cook corn in
the water thirty minutes, let milk and onion come to
a boil; have flour and butter mixed together and add
a few tablespoons boiling milk, when perfectly smooth
stir into the milk and cook eight minutes. Take out
the onion and add the corn, season and serve
immediately.
POTATO DUMPLINGS.
Boil three or four potatoes, when cold grate them,
add three eggs well beaten, two tablespoons flour, a
little nutmeg, and salt to taste. Boil in soup a few
minutes.
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CALL AT
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JOS. MEILCZ-EIR & CO.
F=OR
141-147 South Main Street
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Take one pound of raw beef, pick and cut out all the
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sinewy part, then chop it fine with two ounces of suet,
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add two ounces bread crumbs, three eggs well beaten,
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salt and spices to taste. Mix all together and roll in
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balls the size of an egg and boil in soup one hour or
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CHICKEN SOUP.
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frying ; boil gently in three quarts of water till the meat
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is well cooked; skim carefully. Add a teacupful of
rice, and season to taste. Some prefer to add sweet
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milk or cream. Pick the meat carefully from the
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bones and serve with the soup, or make into salad.
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NOODLE SOUP.
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Take two eggs and flour enough to make very stiff,
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and roll out as thin as possible. Let it dry a little, then
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across this as thin as can be done with a sharp knife.
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serving to have them come to a boil a longer time
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DUMPLINGS FOR SOUP.
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One-half pint of sweet milk, two tablespoonfuls of
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butter; when scalding hot, stir in flour until stiff;
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three eggs.
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C. PEDEKSON A. AMUNDSEW
CENTRAL STUDIO
ARTISTIC PHOTOGRAPHS
PHONES : HOME r 4192, MAIN 5653
Los Angeles, California
TO FRY FRESH FISH.
An iron skillet is best for this purpose. The lard
used for frying should be sweet. If the fish is large
cut in pieces, roll in corn meal or flour, salt well and
fry brown. Cook twenty or thirty minutes. If any
cold fish be left, pick from bones, put in hot skillet
with small piece of butter, season with salt and pepper,
and serve for tea.
HOW TO BROIL FISH.
When thoroughly cleaned and washed, dry the fish
with a towel ; rub it inside and outside with a little
butter, and salt and pepper it on both sides. Have a
sharp fire and the draught good, set on the fish and turn
over often enough to prevent it from charring. It
must broil quickly. When done, place the fish on a
warm platter, the inside up, and spread over butter.
When turning the fish, do not use a knife and fork,
but lay a dish on it and hold it with one hand, while
you turn the gridiron over with the other. Lay the
skin side down, first.
BAKED FISH.
Open the fish so that it will lie perfectly flat. Rub
salt over it and lay it in a dripping pan, with a very
little butter and water. Put it in a very hot oven and
bake twenty minutes or a half hour, according to thick-
ness of the fish. When done it will be a delicate brown
and will be cooked through without the trouble of
turning. Of course the skin side is laid next the drip-
ping pan. White fish cooked in this way are especially
nice.
535 CALL. AT K-61S3
JOS. MELCZLEIR & CO.
141-147 South Main Street
P=OR PWRE AMINES HMD LIQUORS
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C. PEDERSON
A. AMUNDSEN
CENTRAL STUDIO
ARTISTIC PHOTOGRAPHS
PHONES: HOME F419Z, MAIN 5953
Los Angeles, California
BAKED HALIBUT.
Lay five or six pounds of fresh halibut in salt and
water for two hours, then wipe dry, score the skin in
squares, and set in a tolerably hot oven; baste quite
often with butter melted in hot water. When done, a
fork will easily penetrate it. Serve with drawn butter,
flavored with walnut catsup, or such sauce as may be
preferred. Bake one hour in hot oven.
HOW TO CHOOSE AND BROIL SALT
MACKEREL.
A poor mackerel when salted has a heavy, dead
appearing eye, but a fat one will have a substance
which resembles white jelly, sometimes covering the
eye and extending back from it on the head. All salt
mackerel have it to some extent, and the larger the
accumulation of this substance, the fatter and better
the fish. In soaking fish, use plenty of water, and put
the skin side uppermost, as the salt will then fall to
the bottom and leave the fish freshened. If it is very
salt, the water may need to be changed. The fish will
broil nicer to be hung up an hour or two to dry, before
cooking, though wiping with a soft dry cloth will
answer very well. When done pour over it sweet
cream or butter.
TO PREPARE COD-FISH FOR THE TABLE.
Remove skin and bones, and pick the fish up very
fine, then cover with cold water and let it stand over
night, or if wanted for dinner soak an hour or two in
luke-warm water. Pour off water and put into a stew
pan, with cream or milk enough to cover well ; let it
just come to a boil and thicken with flour. Add butter
if milk is used.
S3S CALL AT 7
JOS. MELC^ER & CO.
141-147 South Main Street
F=OR F=*v7RE in^INES KND LIQWORS
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C. PKDERSON
A. AMUNDSKN
CENTRAL STUDIO
ARTISTIC PHOTOGRAPHS
PHONES: HOME F4192, MAIN 9698
452# South Broadway
Los Angeles, California
HOW TO COOK COD-FISH.
Soak the thickest part for two days in sweet
skimmed milk, changing the milk twice. Roll in flour,
and fry quite brown. Scald, but do not boil, a teacup
of thick, sweet cream, and pour over the fish.
SMOKED HALIBUT.
Enough may be soaked for several days at one time,
hang it up to dry, and broil what is needed on a grid-
iron ; when done, butter well, and serve while hot.
DRAWN BUTTER.
Half a cup of butter, large tablespoon of flour rubbed
with the butter. Pour on one pint of boiling water.
Salt to taste.
COD-FISH BALLS.
Take mashed potatoes, and half as much cod-fish as
potatoes ; add a piece of butter and one hard-boiled
egg. Mash well together, and make in balls. Fry
brown in equal parts of butter and lard.
ESCALLOPED OYSTERS.
Butter your pan or dish; cover the bottom with
crackers, rolled fine. Add a layer of oysters. Alter-
nate the crackers and oysters until you have three or
four layers, the crackers being the top layer. Sprinkle
each layer with salt and pepper and bits of butter.
Moisten with a mixture of the oyster liquor and milk
butter on the top. Bake about three-quarters of an
hour.
S3& CALL AT 75-eiS3
vJOS. MELCZ.ER & CO.
141-147 South Main Street
F=OR PWRE inINES 7*ND L-IQWORS
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C. PEDERSON
A. AMUNDSEX
CENTRAL STUDIO
ARTISTIC PHOTOGRAPHS
PHONES: HOME F4I92, MAIN 5653
452^ South Broadway L/os Angeles, California
OYSTER PIE.
Make a nice paste, and line a deep dish, turn a tea-
cup down in the center ; this will draw the liquor under
it and prevent it from boiling over ; it also keeps the
upper crust from falling in and becoming clammy.
Lay in the oysters, with a little salt, pepper, butter and
flour. Use but little of the liquor. Make a wide
incision in the upper crust, so that when the pie is
nearly done you can pour in half a tea-cup of sweet
cream or milk. Secure the edges by moistening the
under crust, and sprinkling flour on it before pinching
down the top ; place in the oven immediately and bake
an hour. If allowed to stand, the under crust will be
clammy.
OYSTER PATTIES.
Take a pint of oysters, season with salt and pepper
to taste, put into a stew pan with a large tablespoonful
of fresh butter ; set this on the stove, and, as the butter
melts, stir carefully ; scald the liquor by itself, and
when the butter it hot, but not boiling, pour the oyster
liquor in, stir all together, and let it stew fifteen min-
utes ; set this aside in an earthen vessel. Have patty
pans lined with puff paste; bake them a light brown
color; just before serving, fill these with oysters. They
should be eaten immediately, as the gravy, by soaking
in, will render the pastry heavy.
OYSTER SOUP.
To one quart sweet milk and one pint boiling water
add liquor from one quart oysters. Boil up, add the
oysters and half a teacup of cracker crumbs rolled
fine; add butter, salt and pepper to taste. Much boil-
ing hardens the oysters. Serve with hot toast or
crackers.
S3B CALL AT 7
JOS. MELCZLER & CO.
141-147 South Main Street
FOR F***/RK inilNES KND LIQUORS
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C. PKDERSON A. AMUNDSBN
CENTRAL STUDIO
ARTISTIC PHOTOGRAPHS
PHONES: HOME P4192, MAIN 5633
452# South Broadway Los Angeles, California
TO FRY OYSTERS.
Take the largest oysters and spread them upon a
napkin; put another over to dry them; then sea-
son with salt and pepper; have ready some beaten
egg, and crackers rolled fine; prepare in your pan
some sweet lard and butter. Dip each oyster into the
egg, then roll in the cracker and drop into the boiling
fat ; there must be enough to allow the oysters to float.
Serve with hot cakes.
FRIED OYSTERS.
Beat two eggs in a bowl, season with salt and pepper.
Take two or three large oysters at once, dip well in
the egg, then roll in powdered crackers and press
firmly together with both hands. Take equal parts of
butter and lard and fry brown; will when done
resemble doughnuts. They may be prepared in
advance by putting them away in a cool place after
rolling in crackers.
SWEETBREAD PATTIES.
Clean sweetbreads thoroughly and soak in salt water
three or four hours, then cut in small pieces, cover
with water and stew twenty minutes ; make a sauce of
a pint of milk, thickened with a little flour and sea-
soned with butter, pepper and salt, pour over sweet-
breads and cook all a few minutes ; make a rich crust
and bake in patty pans and fill.
ROASTED OYSTERS.
Put oysters, in the shell, on the gridiron or hot coals ;
when cooked, the shell usually opens a little ; remove
from the fire, take off half the shell, put on butter, salt
and pepper, and eat while hot.
S3B
CALL AT
7t~6l53
*JOS. MELCZLER & CO.
F=OR
141-147 South Main Street
75ND L-IQWORS
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CLAM CHOWDER.
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Cover the bottom of the kettle in which the chowder
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is to be made with thin slices of pickled pork or, if pre-
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ferred, use a large tablespoon of lard. First fry the
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pork, and place in the boiling fat a layer of clams;
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strew over a thin layer of chopped onions, and one of
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finely sliced potatoes ; also one of split crackers ; season
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with salt and pepper, and add spice if desired ; then
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another layer of clams and other ingredients till you
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LOBSTER CROQUETTES.
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Take boiled lobster and chop fine, season to taste,
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and have fine bread crumbs about one-third of the
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quantity of meat, and mix with two tablespoonfuls of
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melted butter. Make this into balls, roll in beaten egg,
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then in fine bread crumbs, and fry in hot lard. Serve
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DEVILED FISH.
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Boil fresh salmon, pick up and put in crab shells;
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OYSTER CROQUETTES.
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One pint oysters (chopped moderately fine), sea-
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soned with salt, pepper, a little sage and butter size of
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oysters enough to mold fine. Make into small cakes
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MEDICINES FURNISHED
GLASSES FITTED
Main St., at 36th Place Los Angeles, Cal.
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ESCALLOPED OYSTERS.
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For a two quart pan use one can select oysters and
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one pint milk. Put a layer of crackers in bottom of
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of butter, salt and pepper (a good deal of butter is
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pour a cup of warm water over them and bake in hot
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delicate brown.
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OYSTER FRITTERS.
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one pint of milk to the liquor, a teaspoonful of salt,
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and five well-beaten eggs, with flour enough to make a
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thin batter, and drop the oysters into it. Take up each
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oyster in a spoonful of batter, and fry in boiling lard,
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OYSTER PATTIES.
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Make a rich pie paste and bake in patty pans. One
quart oysters with enough liquor to cover them. Set
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add two tablespoons butter and one cup cream, thicken
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well with flour and put in patties when ready to serve.
Pastry may be made in morning.
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SWEETBREADS, FRIED.
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small pieces; cook in water until tender, then roll in
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egg and cracker crumbs and fry same as oysters.
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141-147 South Main Street
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CLAM CHOWDER.
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To one can clam chowder add one pint milk, one
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pint beef broth or teaspoon beef extract, two onions,
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chopped fine, small pieces of fried salt pork or bits of
butter, salt and pepper, boil all together two or three
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minutes and serve. It is better to boil the onions a
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few minutes before putting in.
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cook until nearly dry. Boil one and a half pints milk,
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TO SELECT AND PREPARE POULTRY.
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back, the fowl is young; if a turkey, it has also a
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smooth leg and soft bill, and if fresh, the eyes will be
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bright and the feet moist. If the fowls are dressed,
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select by their skin and breast bone. The young ones
have a thin and tender skin, and the breast bone yields
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readily when pressed by the fingers. (They should be
killed by having the neck cut, and then hung by the
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legs so that they will bleed freely, in order to make
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them white and healthy to eat.) Scald and pick off the
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feathers, being careful to remove all the pin-feathers.
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the tail, and singe off the hair by holding over a blam-
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ing paper, so the fire may reach all parts. Then
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remove everything from the inside, keeping the giz-
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must be used in separating the gall-bag from the liver
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if broken it renders what it touches unfit to eat.
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Thoroughly wash and cleanse the fowl. A little soda
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may be thrown into the water after the first washing,
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and then rinse in clear water. Cut off the legs at the
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first joint above the feet, and if to be cut up, the fol-
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the flyer of the wings and the drumsticks, cut each
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half crosswise into four, five or six pieces, according
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to the size of the fowl, being careful so to cut as to
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leave good meat on each piece.
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with butter, pepper and salt. Then take out and
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remove all bones and skin, leaving nearly one quart of
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liquor in the kettle. For one chicken dissolve one-half
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box of Cox's gelatine in one cup of hot water and pour
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then turn into molds and set away to cool. Do not
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pick the chicken into very fine pieces ; it cuts and looks
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much nicer if left in large pieces. Slice with a sharp
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knife, and you have a handsome and most palatable
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To MAKE AN OLD FOWL TENDER put a tablespoon of
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lemon juice or a lump of citric acid, size of a pea, into
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water in which it is boiled.
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JOS. MELCZIEIR & CO.
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TO ROAST TURKEY.
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Prepare according to directions given above. Make
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a dressing of fine bread crumbs, season with salt and
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pepper and add sage or such sweet herbs as are pre-
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ferred. Do not flavor too strongly with any one thing ;
mix all together and pour over melted butter to moisten
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it nearly enough, then add a little water. Put salt on
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the inside of the turkey, and fill the crop and body with
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the dressing ; sew it up with white woolen yarn ( for it
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will not tear the flesh as cotton does), tie the legs and
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wings close to the body, lay into a dripping-pan, and
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rub a little salt and butter over it, or lay on two or
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three slices of salf pork ; pour over a teacup of water,
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and place it in the oven. It should be roasted slowly
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at first, and basted frequently. If desired, oysters can
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be used in the dressing and sauce. Mix the oysters
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with the bread, omitting the herbs, and moisten with
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the liquor of the oyster instead of water. Cook three
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or four hours, according to age and size.
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For the gravy, boil the heart, liver and gizzard till
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very tender; then chop fine and return to the water in
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which they were boiled; add oysters and their liquor,
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also some butter rubbed in flour to thicken the gravy,
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and season to taste; boil till oysters and flour are
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cooked, then serve.
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BROILED CHICKEN.
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Cut the chicken into desirable pieces for the table;
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put it into stewpan with water sufficient to keep it
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from scorching, and a very little salt; when it is dry,
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place the pieces upon a hot, buttered gridiron, over
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coals ; turn frequently to prevent scorching ; when done
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butter and season to taste. Chicken prepared in this
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way is tender and juicy.
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JOS. MELCZ.ER & CO.
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141-147 South Main Street
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FOR FVJFtB 1HZINBS 75ND L-IQWORS
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C. PEDERSON
A. AMUNDSEN
CENTRAL STUDIO
ARTISTIC PHOTOGRAPHS
PHONES: HOME F419Z, MAIN SGS3
482% South Broadway
Los Angeles, California
TO WARM OVER TURKEY.
Pick the meat from the bones, and chop fine ; spread
a layer of crackers or bread crumbs in the bottom of a
buttered dish ; moisten with a little milk or water, then
put on a layer of turkey (a little cooked ham minced
fine and mixed with it is an improvement), a few bits
of butter and the dressing, then another layer of
crumbs and so on till near the top, seasoning to taste
all the way through, and pouring on the gravy left
from the day before, adding water if necessary. The
top layer should be crumbs soaked in warm milk and
beaten up light with two eggs and spread smoothly
over, with bits of butter on the top. Turn a pan or
deep plate over this till cooked through, and then re-
move the cover and let the top brown.
BOILED TURKEY.
Prepare as for roasting. Half a cup of rice boiled
with a turkey makes the meat look white, or wrapping
it closely in a cloth dredged with flour before putting
it to boil will have the same effect. A small piece of
salt pork improves the flavor. Oyster sauce is very
nice for turkey cooked in this way.
BROILED CHICKEN.
None but young and tender chickens should be
broiled. They should be split down the back, and, after
a thorough washing, be wiped dry. Place the chicken,
inside downward, on a buttered gridiron. The fire
should be clear and bright, with no smoke ; cover with
a deep plate or pan, and broil till cooked through,
turning several times to prevent) charring. When
done, lay on a heated platter, put on plenty of sweet
butter, and season to taste serving immediately.
7UIKIN 5355 CALL AT 7
jos. MEI_CZ:E:R & co.
141-147 South Main Street
FOR PWRB inINES HMD LIQUORS
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C. PKDKRSON
A. AMUNDSBN
CENTRAL STUDIO
ARTISTIC PHOTOGRAPHS
PHONES: HOME P419Z. MAIN 5883
452) South Broadway
Los Angeles, California
ROAST CHICKEN.
Having picked and prepared the chicken for cook-
ing, make a stuffing as for a turkey. Rub salt over it
and place in dripping pan with pieces of butter laid on
the breast ; put in hot water enough to cover the bot-
tom of the pan, and baste frequently, turning the pan
so the chicken may roast equally on all sides. When
done, take up the chicken and make a gravy by mixing
flour with butter, or, if preferred, the fat of the drip-
pings, and adding the giblets, previously boiled and
chopped, to the liquor in the dripping pan. Boil up
and serve. Bake chicken two hours.
SMOTHERED CHICKEN.
Split up the back, and wash thoroughly in two or
three waters; put into a pan to bake and salt it well;
add a little pepper if desired ; lay a lump of butter on
the breast, pour a little water in the pan ; a very small
piece of red pepper is an improvement. If the chicken
is young, cook in a very quick oven till well browned ;
baste often. The end of breast bone in young fowls is
gristle.
QUAIL ON TOAST.
Wash the birds and wipe dry; split them down the
back and broil over bright coals till thoroughly done
and browned nicely, turning often to prevent charring.
Season with butter, pepper and salt; lay on slices of
buttered toast and serve immediately.
A DRESSING FOR CHICKEN.
Take as much bread as needed, crumb it very fine,
season with salt, pepper and sage, to suit the taste;
butter the size of an egg, and a tablespoonful of water ;
boil two eggs hard, chop fine and mix with bread.
S3S CALL AT T
JOS. MELCZ.ER & CO.
141-147 South Main Street
F=OR FV7RB inZINES 75ND LIQWORS
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C. FEDERSON A. AMXFNDSSlf
CENTRAL, STJJDIO
ARTISTIC PHOTOGRAPHS
PHONES: HOME F4192. MAIN S6S3
462> South Broadway
L/Os Angeles, California
FRICASSEED CHICKEN.
The chickens should be cut up according to pre-
vious directions; wash and lay in cold salt water for
half an hour; put in a pot with the skin side down,
with a few slices of salt pork; sprinkle in pepper and
put on just enough water to cover them (hot, not boil-
ing water, is best). Cover and stew slowly till tender,
then remove the chicken, and skim the oil from the top
of the liquor, if the chickens are fat; take a piece of
butter and mix with flour enough to thicken the
remainder. Boil till the flour is cooked. Have ready
some hot shortcakes or biscuits, split open and laid on
your platter, or toast if preferred. Lay on your
chicken and pour gravy over the whole. If the pork
does not salt it sufficiently add salt before taking up the
chicken. Old fowls are best cooked in this way. Stew
two hours or more.
ROAST GOOSE.
Clean and wash the fowl ; if it is a young one, the
extreme end of the breast bone will bend easily. Boil
it an hour to extract the oil ; an onion put inside while
boiling is said to remove all strong flavor from the
meat. Prepare a dressing as for turkey, adding an
onion chopped fine and bake two hours or more accord-
ing to age of the fowl. Serve with currant jelly.
TO FRY CHICKEN.
Season the chicken with salt and pepper before roll-
ing in flour; have hot, equal proportions of lard and
butter, in sufficient quantity to cover it well ; let it fry
slowly and be sure not to let it burn ; when done take it
out, and if gravy is desired pour in a little water or
milk and thicken with flour or corn starch ; fowls must
be young.
S3 5 CALL AT 75-61 S3
JOS. MELCZIEIR & CO.
141-147 South Main Street
FOR F>WRE iltflNBS 7*ND LIQUORS
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C. PBDKRSON A. AMUNDSEN
CENTRAL STUDIO
ARTISTIC PHOTOGRAPHS
PHONES: HOME I* 4192, MAIN 5653
452) South Broadway Los Angeles, California
CHICKEN PIE.
Clean and cut the chickens in pieces ready to serve.
Boil them in water barely to cover them till cooked
nearly enough for the table ; skim the water carefully.
Some remove the skin if it is very thick. Line a deep
dish with a thick paste made like soda or baking pow-
der biscuit, only a little richer; place the pieces of
chicken in layers ; such as have bones in them should
be laid from the center to the edge, to make carving
more easy. Put in the hearts and livers, sprinkle each
layer with flour, salt and pepper, lay over it a thin slice
of salt pork, or a small piece of butter, putting rather
more seasoning on the top layer, and pour over all as
much of the liquor in which the chickens were boiled as
the dish will hold without danger of boiling over. Roll
the upper crust twice as thick as for fruit pies, make
an incision for the steam to pass out, and lay it over
the dish, first wetting the under crust with water, so
the edge will be closed tightly. Bake in a quick oven
one-half hour.
ROAST DUCK.
Clean and wips dry your duck; prepare the stuffing
thus : chop fine and throw into cold water three good
sized onions, cut one large spoonful of sage leaves and
mix with bread crumbs and a piece of butter the size
of a walnut; drain the onions, and add with a little
salt and pepper. Mix these together and stuff the duck
well ; dredge and baste like a turkey. Cook an ordi-
nary sized duck over an hour. A nice gravy is made
by straining the drippings ; skim off all the fat, then
stir in a spoonful of browned flour and a teaspoonful of
mixed mustard. Serve hot. Currant jelly is necessary
with duck.
53B
CALL AT
JOS. MELCZLEIR & CO.
F=OF2
141-147 South Main Street
75ND L-IQWORS
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C. FEDERSON
A. AMUNDSBW
CENTRAL. STUDIO
ARTISTIC PHOTOGRAPHS
PHONES: HOME P419Z, MAIN 5SJ
462>^ South Broadway
Los Angeles, California
TO ROAST PIGEONS.
Pick out the pin-feathers, or if too many, pull off the
skin; clean the inside thoroughly; soak half an hour
in considerable water to take out the blood; boil half
an hour, with a little salt- in the water, and take off the
scum as fast as it rises ; take them out, flour well and
place in a dripping pan ; strain the water in which
they were boiled and put part of it in the pan with a
small piece of butter, and baste the pigeons ; add pep-
per as you choose. Roast them nearly two hours.
TO BOIL DUCK.
Scald and lay them in water a few minutes, then lay
them in a dish, pour boiling milk over them and
let them lie in it two or three minutes ; take them out,
dredge with flour and put them in a saucepan of cold
water, cover close and boil twenty minutes ; take them
out, cover, and set where they will keep warm, and
make the sauce as follows : chop a large onion and a
bunch of parsley fine and put therein a gill of gravy;
add a teaspoonful of lemon juice, a little salt, pepper,
and a small piece of butter; stew them half an hour,
then lay the ducks into a dish and pour the sauce over
them.
ROASTED QUAIL.
Pick and clean the quails, then use dressing as for
turkey with addition of onion. Put in a dripping pan
and bake three-quarters of an hour, basting frequently.
They are nice cold, for tea or supper.
53B CALL AT 7
JOS. MELC^LER & CO.
141-147 South Main Street
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TO COOK DRIED BEEF.
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Chip the beef as for the table; put it in a basin of
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cold water, and set it in a warm (not hot) place. Put
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hot, shake in flour from the dredging-box, till it is, on
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stew-pan, and add to the thickened cream the beef
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for the table. The quantity of water used, and the
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necessarily depend upon the saltness of the beef. Fif-
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teen minutes is usually sufficient.
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HOW TO FRY DRIED BEEF.
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It is nice shaved off with a plane ; then put it into a
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hot frying-pan, with butter to fry it until brown. Put
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Chop fine any kind of cold meat; mix with it one
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or two eggs, and some butter; season it with salt and
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brown in hot lard, like doughnuts.
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HASH.
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Chop cold beef to a fine hash, and season it; mash
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put the hash in the center and cover with fine bread
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crumbs, and put into the oven and brown.
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BOILED BEEF'S TONGUE.
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Boil a medium sized tongue three hours, or until so
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tender a broom corn will go through it easily ; skim
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frequently when it begins to boil. When first removed
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tongue, the water should be cold when put on to boil ;
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if a fresh one salt thoroughly half an hour before
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taking it up.
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HASH ON TOAST.
Cold pieces of beefsteak are nice, chopped fine,
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cooked in a little butter and water, and thickened with
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flour; pour over pieces of toast laid on a platter, and
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moistened with hot water, salted. Garnish with hard-
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boiled eggs.
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HASH, WITH POTATOES.
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Cold pieces of beef, either boiled, broiled or baked,
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can be used for the dish. Free the meat from all pieces
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of bone, chop fine, and mix with two parts of potatoes
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to one of beef. Potatoes boiled with the skins on are
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best. They should be cold, and chopped not quite so
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fine as the meat. Put them in a spider with melted
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butter or clarified drippings, and just enough hot water
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to keep from burning. Season to taste, and keep
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stirring till the whole is cooked together. If liked
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crisp, let it remain still long enough to bake a crust on
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the bottom, and then turn out on a flat dish. Other
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meats may be used instead of beef.
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TO ROAST A SHOULDER OF MUTTON.
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Season and roast the same as beef, basting with
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butter and water till there is gravy enough to use. It
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requires to be cooked more than beef. Serve with
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currant jelly.
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BEEF AND MUTTON PIE.
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Take slices of tender meat, pound thin and broil ten
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minutes ; cut off the gristly and bony parts ; season it
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highly with salt and pepper; butter, and cut it into
small pieces. Line a pudding-dish with pastry ; put in
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the meat, and to each layer put a teaspoonful of tomato
catsup, and a large spoonful of water. Sprinkle flour
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over the whole and cover it with pie-crust, having a
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slit in the center of it. Lay strips of pastry over, so as
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to give it a tasteful appearance, and bake it about an
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hour. Cooked mutton, and roast beef or broiled beef,
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can be made into a good pie. Cut them into small
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pieces, season with salt and pepper ; add gravy, or but-
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ROAST VEAL.
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The shoulder, loin and fillet are the best pieces for
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roasting. The loin is considered the choicest. Veal
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is less juicy than beef, and requires more basting.
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When nearly done, baste it with melted butter, dredge
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little butter, and stir into the drippings. Bake two or
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three hours.
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VEAL OMELET.
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Three pounds of raw veal, chopped fine; two slices
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of boiled pork, also chopped, or two-thirds of a cup of
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beaten with the eggs; four Boston crackers, pounded
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fine; two teaspoons of pepper, a scant tablespoon of
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salt ; sage to taste. Mix well together in the shape of
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SPICED VEAL.
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Chop three pounds of veal steak and one thick slice
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of salt pork, as fine as sausage meat; add to it three
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Boston crackers, rolled fine ; half a teacup of tomato
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lemon ; mould it in the form of a loaf of bread, put it
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into a small dripping pan, cover with one rolled
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cracker, and baste with a teacupful of hot water and
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VEAL OR LAMB PATTIES.
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Use cold veal or lamb ; chop fine, taking equal parts
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pepper, and moisten with eggs and melted butter, or
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gravies from the meat; make into little cakes, and fry
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in butter till well browned.
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VEAL LOAF.
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Three ponds of veal; three-quarters of a pound of
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salt pork, three hard-boiled eggs, chopped fine; six
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crackers, pounded fine ; two teaspoons of pepper, two
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tablespoons of salt; mix well, and make into two
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loaves ; bake two hours ; baste with butter and water.
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VEAL LOAF.
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Three pounds of veal, one and one-half pounds of
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salt pork, both chopped fine; two pounded crackers,
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two eggs well beaten, one nutmeg, two teaspoons of
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VEAL POT-PIE.
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Cut in pieces ready for serving ; add two or three
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slices of ham or salt pork ; stew very gently till nearly
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crust made as for baking powder biscuits, but rather
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the top and is cooked. Serve immediately, or the crust
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BEEF LOAF.
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Three pounds beef cut from the round, six soda
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crackers rolled fine, three eggs, butter size of an egg,
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one teaspoon pepper, one and one-half tablespoons salt,
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four tablespoons milk, one tumbler water, sage to sea-
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TO FRY VEAL STEAK.
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Cut out all the bone and fat, putting the fat into the
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frying pan to try out while you prepare the steak;
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pound the steak quite thin, and season well with salt
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TO COOK A LEG OF MUTTON.
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Put the mutton into warm water, with salt and one
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small red pepper ; boil until tender, allowing the water
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to boil nearly away; then take it out, and if not sea-
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soned enough, sprinkle with salt, pepper and flour,
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place in a hot oven with the broth, and bake half an
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hour, basting often until the meat is a light brown.
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FILLET OF MUTTON.
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Cut a fillet, or round, from a leg of mutton ; remove
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all the fat from the edges, and take out the bone; rub
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it all over with a very little pepper and salt ; have ready
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a stuffing of finely minced onions, bread crumbs and
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butter, well seasoned and mixed ; fill with this the place
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of the bone; make deep incisions or cuts all over the
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surface of the meat and fill them closely with the same
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stuffing ; bind a piece of cloth around the meat to keep
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it in shape, and stew with just enough water to cover
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it; let it cook slowly and steadily from four to six
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hours, in ' proportion to its size and toughness, skim-
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ming frequently. When done, serve with its own
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gravy.
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SHOULDER OF VEAL.
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Remove the bone, and fill the space it occupied with
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a dressing made as for turkey or chicken ; keep well
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basted and proceed as with above. A fillet of veal may
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bone with a sharp knife.
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Cut in pieces convenient for serving; beat an egg
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lightly and dip each piece in the egg. Have your fry-
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good deal of butter to make it nice and keep from
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BEEF OMELET.
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One and one-half pounds of good beefsteak chopped
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fine, one cup suet, two slices of wheat bread soaked in
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water, two eggs and half a cup of sweet cream ; season
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well with salt and pepper. Mold into a loaf 01 roll and
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bake three-fourths of an hour, basting frequently.
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Smart Millinery
326 South Hill Street
Phone Home A 5534
Los Angeles, < Cal,
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ROAST BEEF.
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To roast in a cooking stove, the fire must have care-
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ful attention lest the meat should burn. Lay it, well
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floured, and seasoned, into a dripping pan, with rather
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more than enough water to cover the bottom ; turn the
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and baste frequently. The oven should be quite hot
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when the beef is first put in that the outside may cool
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quarter of an hour for every pound of meat if you like
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it rare. It can be re-roasted on the next day. If much
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remains serve cold on the next, or cut in very thin
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slices, dip each one in flour, then chop two onions fine,
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sliced or canned tomatoes ; alternate the layers till the
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dish is nearly full, moisten with the gravy, place a
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cover with a plate and bake two hours.
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BROILED STEAK.
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Select your steak carefully. The wide end of the
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slice of "Porterhouse" is nice, or the "loin." Have the
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gridiron hot and buttered, and over hot coals ; place
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the beef upon the gridiron, and cook till the blood
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begins to start upon the upper side before turning, if
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the fire is not too hot. To retain the juice, beef should
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be cooked rapidly at first. Turn frequently rather than
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scorch. When done, remove to the platter and season
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to the taste. Use no salt while cooking. This prevents
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the blood from escaping. Serve with mushrooms.
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C. PEDEWSON
A. AMUNDSEN
CENTRAL. STUDIO
ARTISTIC PHOTOGRAPHS
PHONES: HOME F41S2, MAIN 3633
452J South Broadway
Los Angeles, California
STEWED BEEF.
The ends of the slices of "Porterhouse" steak are
nice for stewing. In this case, have the thin part cut
off before the meat is sliced. Cover the piece to stew
with boiling water, and cook till every part is per-
fectly tender; season when two-thirds cooked. The
water must be entirely cooked away to retain the sweet-
ness of the meat.
A FRENCH WAY OF COOKING MEATS.
Any kind of a piece of meat, rubbed well with salt
and pepper, and put into a covered tin pail, placed in a
kettle of boiling water and cooked till done, will be
found very juicy and tender. The water must be kept
boiling all the time. A delicious gravy can be made
from the juice of the meat.
STEWED BRISKET OF BEEF.
Put three or four pounds of brisket into a kettle and
cover it with water; remove the scum as it rises, and
let it boil steadily two hours ; take it from the kettle
and brown it with butter in a spider; when it is
browned on every side, return it to the kettle and stew
it gently five hours more ; add more water if it boils
away ; put in a few cloves, salt and pepper, as you think
necessary. Half an hour before dinner add tomato
or mushroom catsup. The water in which it was
stewed is a nice soup.
CHOPPED MEAT.
Two and a half pounds steak, one cup boiled rice,
one egg well beaten, pepper, salt, make in cakes. Put
in dripping pan and bake, make gravy and pour over
before serving.
S3S CALL AT 7S-61S3
JOS. MEI.CZ.ER & CO.
141-147 South Main Street
inilNES 7*ND LIQV/ORS
35
C. PEDERSON
A. AMUNDSEN
CENTRAL STUPiO
ARTISTIC PHOTOGRAPHS
PHONES: HOME F4192, MAIN 5653
452^ South Broadway Los Angeles, California
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BEEFSTEAK ROLL.
Select a nice, tender, sirloin steak; pound it well,
season with salt and pepper; then make a nice dress-
ing of chopped bread, well buttered, salted and pep-
pered, with a little sage, and mixed together with a
very little warm water. Spread this on the meat, then
begin at one end and roll it together ; tie with strings.
Put into a dripping pan with a little water. Bake about
three-quarters of an hour. To be eaten warm, or
sliced cold for tea.
BEEFSTEAK AND ONIONS.
Take thick beefsteak (that which is not so tender
will answer), cut it in pieces ready to serve; put into
a spider with a little hot water; slice up three or four
onions, and stew very slowly several hours. Let the
water boil out and the meat become brown, then stir
flour into the fat which has come from the meat. If
there is too much, take some out and pour on boiling
water, and stir until the flour is cooked. Pour the
meat and gravy into a deep dish or platter and serve.
Pieces of cold roast or steak can be used.
Bay leaves, which can be obtained at the druggist's,
are a good substitute for those who do not like onions,
but the leaves should be taken out before sending to
the table.
BEEF BALL.
Three pounds choice beef (rare) chopped fine, ten
butter crackers crushed thoroughly, half teacup butter,
pepper and salt to taste, half cup water. Mix all well
together, press down hard in pans, dip a few spoonfuls
of the water in which the beef was boiled over the top,
and bake one and a half or two hours. Slice when
cold.
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JOS. MELC21ER & CO.
141-147 South Main Street
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BEEF A LA MODE.
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Take a tender, fresh round, take out the bone and
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with a sharp knife make many deep incisions, then
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basil, two small onions mixed fine, two or three small
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blades of mace finely powdered ; salt and pepper. Rub
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TOMATO STEAK.
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Take two pounds of beef, cut it in small strips, and
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put into a pot with seven medium sized tomatoes ; stew
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it very slowly; add a dessert-spoonful of sugar, salt,
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a little clove, and, just before you take it up, a dessert-
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spoonful of butter. If you have tomato catsup, add a
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little, and, if you like, chopped onion. This is a good
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rule for cooking beef that is tough, as it renders it
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more palatable than most other ways. Some think
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this dish is better when heated over, the next day.
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BEEFSTEAK FOR THE OLD.
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Take coarse, lean beef, with a small quantity of suet ;
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pepper and salt ; make into cakes three-quarters of an
inch thick, and cook as you would beefsteak. The poor
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will find it cheap, and the rich, nearly as good as the
choicest cuts.
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BOILED TONGUE.
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Boil and skim ; sprinkle some flour over it ; put in
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cloves, and turn a cup of jelly over it. Bake moder-
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C. PEDERSON
A. AMUNDSEN
CENTRAL STUDIO
ARTISTIC PHOTOGRAPHS
PHONES: HOME F4192, MAIN 5653
452)4 South Broadway Los Angeles, California
TO BOIL CORNED BEEF.
Wash it thoroughly and put into a pot that will hold
plenty of water; the water should be cold; skim with
great care ; allow forty minutes for every pound after
it has begun to boil. The goodness depends much on
its being boiled gently and long. If it is to be eaten
cold, lay it in a vessel which will admit of its being
pressed with a heavy weight, as salt meat is very much
improved by pressing.
MUTTON CHOPS.
Trim off the superfluous fat, and broil over a bright
fire ; season and butter them when cooked ; do not
have them rare. They can also be fried by first dredg-
ing with flour or bread crumbs.
BAKED TONGUE.
Season with common salt, a very little saltpetre, half
a cup of brown sugar, pepper, cloves, mace and allspice,
powdered fine. Let it remain for a fortnight, then
take out the tongue, put it in a pan ; lay on some but-
ter; cover with bread crumbs, and bake slowly till so
tender that a straw will easily go through it. To be
eaten cold. Will keep a long time, and is very nice
for tea.
FRIED LIVER.
Cut it in slices, and lay in cold salt water to draw
out the blood. Some place it over a slow fire till the
liver turns white. Take it out, roll each piece in flour
or bread crumbs, season and put in hot lard. Cover,
and cook slowly, till the liver is tender, then uncover
and fry quickly till brown. Another way is to pour
boiling water on the liver for a few moments, and pro-
ceed as above.
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CALL AT
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JOS. MEZLCiER & CO.
P=OR
141-147 South Main Street
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CORNED BEEF.
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brisket or flank, and put it into a pot of boiling water ;
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throw in a handful of salt, or enough to suit the taste,
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and boil till tender; then add potatoes, turnips and
cabbage, with a piece of salt pork. This makes a good
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SPICED BEEF.
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size of an egg; season with pepper, salt, and a little
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summer savory; add two eggs, half a pint of bread
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crumbs, four or five tablespoonfuls of cream, a small
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piece of butter; mix arid make into a roll, with flour
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sufficient to keep together. Put in a pan with a little
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drippings and water, and bake as -a roast. Slice thin
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MUTTON FRICASSEE.
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Cut the meat up in small pieces, and put in boiling
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butter ; spice with cloves, nutmeg, onions, salt and bay
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leaf; after frying till brown, pour boiling water over
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MUTTON CROQUETTES.
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it fine as possible, season, and make up with the gravy
into little oval balls; dip in egg and then in bread
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crumbs and fry brown.
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BROILED HAM.
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on hour, then take them out, cut off the rind and broil
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quickly over hot coals. If cooked slowly, it will harden.
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C. PKDEHSOW
A. AMUND3N
CENTRAL STUDIO
ARTISTIC PHOTOGRAPHS
PHONES: HOME F419I, MAIN 9853
452> South Broadway Los Angeles, California
ROAST PIG.
A pig, to be right for roasting, should be from a
month to six weeks old. A very essential thing is to
see that your butcher has done his part in cleansing it
thoroughly. Examine every part the ears, mouth
and whole head, also the fat ; if the hair should not all
be removed, immerse it in hot water and scrape all
out. Wash the whole, inside and out, wipe dry, and
wrap immediately in a wet cloth to keep it from the
air. For stuffing, take a cup of bread crumbs sea-
soned as you prefer, and moisten with three tablespoon-
fuls of melted butter ; mix all together, with a half cup
of warm water or milk and two eggs well beaten ; then
stuff the pig into his natural size and shape, sew him
up and bend his feet under, close up to his body, and
skewer them there ; dredge with flour, and put into a
pan with a little hot water ; baste with butter first, then
with the drippings ; when it begins to cook, rub it over
every few minutes with a cloth dipped in melted butter
this makes the skin soft and tender. It will require
as much as two hours to cook well, perhaps more.
Send to the table whole, garnished with parsley and
celery tops. Skim the gravy well and thicken with
brown flour ; add a little hot water if necessary, also
some lemon juice.
IRISH STEW.
Take five or six mutton chops ; the same quantity of
beef, veal and pork ; six or eight Irish potatoes, peeled
and quartered ; three or four onions sliced, and salt
and pepper to taste ; add a pint of good gravy, flavored
with catsup, if liked. Cover all very closely, and let it
simmer slowly for two hours (never allowing it to
stop simmering). A slice or two of ham is an improve-
ment. Stir occasionally to prevent burning.
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CALL AT
JOS. MELCZ.EIR & CO.
141-147 South Main Street
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ROAST LEG OF PORK.
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This should be from a young pig. Score the skin
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in lines across the leg, as it is to be carved, and put it
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into a pan with a little water ; heat slowly at first, or it
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will blister ; baste with butter till there is enough of its
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thoroughly cooked, and a leg weighing six pounds will
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require at least two hours, with a hot fire. When done,
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take it up, skim the fat from the gravy, add boiling
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water and thicken with flour; season to taste.
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knife, and fill the cavity with a dressing made of bread
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crumbs, seasoned to taste; lemon juice or vinegar
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improves it. The dressing can be put in where the
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skin is scored if the scores are cut deep. The leg
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must be tied with tapes to keep in shape and prevent
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the escape of the dressing; make the gravy as before.
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Apple sauce and pickles are always an acceptable
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STEWED LAMB WITH GREEN PEAS.
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For a large dish, take a quarter of nice lamb and cut
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it into steaks ; remove the skin and all the fat ; season
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the steaks with salt and pepper, and if liked, a little
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nutmeg; lay them in a kettle and pour on just enough
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water to cover them, and stew gently for an hour,
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skimming when necessary ; then add a quart or more of
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young green peas, a lump of loaf sugar, and some bits
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of fresh butter ; let it cook slowly till the peas are well
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done. Take them up together, or serve in separate
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BAKED SPARE RIBS.
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LAMB WITH RICE.
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Partly roast a small fore-quarter of lamb; cut it in
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pieces, and lay in a dish ; season, and pour over a little
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water ; boil a pint of rice till dry, salt it, and stir in a
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only reserving enough to put over the top ; spread the
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form a covering; bake a light brown.
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PORK STEAKS.
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Fresh pork steaks should be in nice slices, with the
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skin taken off. Season them with salt, pepper, and
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sage if liked ; broil or fry them quickly, using no
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butter. When fried, and gravy is desired, mix flour
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SOUSE.
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Clean pigs' feet and ears thoroughly, and soak them
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a number of days in salt and water; boil them very
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tender and split them. (They are good fried.) To
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souse them cold, pour boiling vinegar over them,
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spiced with pepper corns and a little salt. They will
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keep good, pickled, for a month or two.
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CENTRAL SUJD1Q
ARTISTIC PHOTOGRAPHS
PHONES: HOME P4192. MAIN 5693
452J4 South Broadway
Los Angeles, California
PIG'S HEAD (ROASTED).
Clean and split the head of a half-grown pig, take
out the brains and set in a cool place ; parboil the head
in salted water, then take it out and wipe dry, cover
with beaten egg, sprinkle thickly with bread crumbs
seasoned to taste, and roast, basting with butter and
the water in which the head was boiled, and in its
drippings. Wash the brains until they are white, beat
them up with one-fourth part bread crumbs, pepper
and salt, together with a beaten egg; make into balls,
and roll in flour and fry in hot fat to a light brown.
Place on the dish around the head, and pour on the
fat from the dripping-pan ; thicken the remainder with
brown flour and boil up once.
PRESSED HEAD.
Pig's head is good baked with beans, or cured and
smoked. It is also good prepared with spices. Boil
the several parts of the entire head, and the feet, in the
same way as for souse. All must be boiled so per-
fectly tender as to have the meat easily separated from
the bones. After it is neatly separated, chop the meat
while warm and season with salt, pepper, cloves, nut-
meg and cinnamon. Put it in a strong bag, and,
placing a weight on it, let it remain until cold ; or put
it in any convenient dish, placing a plate with a weight
on it to press the meat. Cut in slices when used.
SCRABBLE.
After boiling a pig's head and feet for head-cheese,
take a cup of the meat and chop fine; put it in one
gallon of hot water ; when it boils hard, stir in meal to
make the consistency of mush. Salt to taste, pour into
a square bread pan and, when cold, cut in slices and
fry for breakfast.
535
CALL AT
K-61S3
JOS. MELCZ1ER & CO.
141-147 South Main Street
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steaming for each pound of meat. Skin while hot.
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C. PEDERSON
A. AMUNDSEN
CENTRAL STUPiO
ARTISTIC PHOTOGRAPHS
PHONES: HOME F4192, MAIN 5653
452^4 South Broadway Los Angeles, California
PORK SAUSAGES.
Take thirty pounds of pork, mostly lean; chop it
very fine, season with eight ounces of salt, one-half
ounce of saltpetre, two ounces of pepper, and such
sweet herbs as suit the taste. They should be finely
sifted; sage, summer savory, or sweet marjoram are
all good. To keep for family use, the meat can be
packed in stone jars and covered with a cloth, over
which pour melted lard. When used, make into cakes.
Bags for holding the meat may be made of old white
muslin, large enough to allow a slice to be from three
to four inches in diameter. Keep in a cool place.
BAKED PORK WITH APPLES.
Put the roast in a pan and season well with salt and
pepper. When about half done or more, pour off the
fat, then surround your roast with apples prepared in
the following way: pare the upper part of the apples
about two inches wide, and put a band or cap of dough
around the peeled part; place in the pan as described,
and bake two to three hours.
NEW ENGLAND SAUSAGES.
To fifty pounds of meat, cut fine, put seventeen and
one-half ounces of salt, three and one-half ounces of
pepper, ten ounces of sage and savory.
PORK SPARE-RIB.
It is excellent broiled. Baste constantly with butter,
or it will be dry and tasteless. It requires neither gravy
nor seasoning except to salt it sufficiently.
533 CALL AT 7
JOS. MELCZ^ER & CO.
141-147 South Main Street
FOR P'L/RE in^INES HMD L.IQWORS
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C. FKDERSON
A. AMtTNDSKH
CENTRAL STUDIO
ARTISTIC PHOTOGRAPHS
PHONES: HOME r419Z. MAIN 9933
452>i South Broadway
Los Ang-eles, California
FRIED EGGS.
Put a very little butter in each cup of a gem pan,
which should be hot enough to hiss, break an egg into
each cup and fry till the eggs are hard as desired. This
is a quick and easy way of frying eggs ; as they pre-
serve the shape of the cup, it makes a very pretty
dish.
BAKED EGGS.
Break into a well buttered, shallow tin plate, five or
six eggs (five is better), sprinkle over a little salt and
pepper and bits of butter; place in a moderately hot
oven till the whole sets. This makes a very delicate
and pretty breakfast dish.
SCRAMBLED EGGS.
Put a piece of good butter into a frying-pan and,
when hot, pour in the eggs, which should be previously
broken in a dish and seasoned. Stir constantly till
cooked as much as desired, and serve in a hot dish.
Cook them just as the meal is ready to be eaten, for
they are not good if allowed to stand. Some add a
little milk or cream with the eggs.
BOILED EGGS.
The most delicate way of preparing eggs is by pour-
ing over them boiling water, and let them stand fifteen
minutes closely covered. If kept hot without boiling,
the white becomes very tender and delicate. An egg
cooked the day it is laid requires a longer time to cook
than one that is a day or two old.
S3S CALL AT K-61S3
OOS. MEL.CZ1ER & CO.
141-147 South Main Street
F=OR FV7RE SnINBS KND LIQWORS
47
C. FBDERSON
A. AMUNDSttlf
CENTRAL STUPiO
ARTISTIC PHOTOGRAPHS
PHONES: HOME F 4192, MAIN 8633
462j South Broadway
Los Angeles, California
POACHED EGGS.
Have the water boiling, and the toast moistened in
a little salt water, and buttered. Break the eggs, one
by one, carefully into the water, let them boil till the
white sets, remove with an egg slice, pare off the
ragged edges and lay each egg upon a slice of toast ;
put over bits of butter, salt and pepper. Eggs require
to be quite fresh to poach nicely.
ANOTHER WAY.
Put the eggs on in cold water and let it come to a
boil, or place them in a saucepan of boilirig water,
being careful not to let them crack or break, by drop-
ping them in. Three minutes will be enough to cook
them if desired soft, ten if hard.
OMELET.
Six eggs, whites and yolks beaten separately. One
cup milk, one tablespoon of butter melted in the milk,
one tablespoon of flour; cook slowly in a buttered
skillet, on top of the stove, without stirring.
OMELET.
Eight eggs to one cup of cream or milk; beat them
all together; pepper and salt to taste. Pour all into a
greased pan, and let them fry until they can be turned
over, but not till done too hard.
FRIED OMELET.
Six eggs; beat the yolks, and add one teacup of
milk ; beat two tablespoons of flour with a little milk ;
beat the whites to a stiff froth, mix all together, and
fry in a buttered spider.
535 CALL AT K-61SC5
*JOS. MELCZ1ER & CO.
141-147 South Main Street
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YOU ARE HARRIED!
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BUY YOU A HOME.
I SELL THEM ON EASY TERMS
JOHN S. ANGELL
156 WEST 40th PLACE
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C. PBDERSON A. AMTJNDSttH
CENTRAL STUDIO
ARTISTIC PHOTOGRAPHS
PHONES: HOME F419*. MAIN 5633
452> South Broadway
Los Angeles, California
MAYONNAISE DRESSING.
Yolks of two eggs, one teaspoon sugar, one of salt
and two of mustard, one cup olive oil and one-half cup
vinegar. Beat yolks very light, stir in the sugar, salt
and mustard, then the oil, dropping it in at first very
slowly, adding very carefully all the while and stirring
constantly. Before using eggs and oil they should be
kept on ice till very cold and make the dressing in a
cold place, if necessary setting the bowl in ice while
stirring. If half a cup of vinegar makes the dressing
too thin, do not use it all. The whites of the eggs
beaten stiff may be added if you choose, also a little
cream. This dressing may be kept a long time. As it
grows very thick by standing it may be thinned by add-
ing vinegar.
EGG SALAD.
When cold, cut twelve hard boiled eggs in halves,
remove the yolks, keeping the whites unbroken ; rub
the yolks as fine and smooth as possible, work in a
tablespoon of butter, and season to taste ; add a little
celery or lettuce cut very fine, and two small teaspoons
of mustard wet with vinegar; mix all together into a
smooth paste ; if not moist enough, add more vinegar ;
fill the whites, garnish with parsley or celery tops, and
it makes a handsome dish for tea.
BAKED OMELET.
Boil one-half pint of milk ; beat six eggs thoroughly,
the yolks and whites separately ; add one-half teaspoon
of salt and a piece of butter the size of a walnut, to the
boiling milk; stir all into the beaten eggs, and pour
into a buttered deep dish. Bake ten minutes, in a
quick oven, to a delicate brown.
538 CALL AT 7*~ei5C3
JOS. MELCZLER & CO.
141-147 South Main Street
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C. PKDERSON
A. AMUNDSEN
CENTRAL STUDIO
ARTISTIC PHOTOGRAPHS
PHONES: HOME F4192. MAIN 5653
452)^ South Broadway
Los Angeles, California
EGGS FOR LUNCH.
Boil hard eight eggs, chop whites and heap on a
dish, pour over a cream dressing, grate the yolks over
this and heat very hot in the oven (not browning at
all) and serve at once. Dressing Cream and milk,
heated; thicken with flour and season with salt, butter
and pepper.
WHITE SAUCE.
Put a piece of butter about the size of an egg into a
saucepan, set over a good fire, have a wooden spoon
ready and move the butter all over the bottom of the
pan, so as to melt it as fast as possible, without allow-
ing it to burn. Then take the saucepan from the fire,
put in it about two tablespoonfuls of flour and stir the
flour well and fast, so as to mix it thoroughly with the
butter; no lumps must be left. If the butter cools
before the flour is mixed, set the pan back on the fire
a moment. When well mixed, heat again, stirring
fast, until the mixture turns of a yellowish color, when
the flour is cooked. To finish, pour into the pan the
liquor to be used, either water, milk or broth, stir and
mix it with the butter and flour over the fire, then
season and it is ready.
SAUCE FOR BOILED MEATS.
Chop fine one onion and a small quantity of mixed
pickles. Put these in a stew pan with a gill of vinegar,
one teaspoonful of bread crumbs, pepper and salt. Boil
all together five minutes, then add one gill of water
and boil ten minutes longer.
* 5
CALL AT
JOS. MELCZLEIR & CO.
141-147 South Main Street
FOR PURE iltflNES HMD LIQWORS
51
C. PKDKKSON A. AMTJNDSttN
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DRAWN BUTTER.
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Mix smoothly several teaspoonfuls of flour with
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cold water, and pour into two-thirds of a pint of boil-
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ing water, stirring briskly until the whole boils up
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well ; then remove it from the fire, but keep it warm.
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Have ready about a quarter of a pound of good butter,
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cut into small pieces, and stir them into the liquid.
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When the butter is melted, the sauce is ready for use.
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BURNT BUTTER.
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add a half teaspoonful of vinegar and season to taste.
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SHIRLEY SAUCE.
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Six large, ripe tomatoes, one pepper, one onion, one
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cup of vinegar; chop pepper and onion fine; mix all
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C. PEDBRSON A. AMUNDSBW
CENTRAL STUDIO
ARTISTIC PHOTOGRAPHS
PHONES: HOME P4192, MAIN 5633
452# South Broadway
Los Angeles, California
OYSTER SAUCE.
Separate the oysters from the juice; if there is not
enough of the latter, add one-third water, season it and
set where it will boil, thicken with a little flour, mixed
smoothly with milk. When it has boiled several min-
utes, add half a pint of oysters to each pint of liquid ;
let them scald through, and remove from the fire. Cut
a piece of butter the size of an egg in small pieces, and
put in. Serve immediately with poultry.
Another way is to put the oyster juice in the gravy
of the fowl, and thicken with oysters and a little flour.
CRANBERRY SAUCE.
Wash and pick over berries and put into a porcelain
kettle or stew pan with sufficient boiling water to keep
them from burning; stew until berries are soft, stir-
ring occasionally ; they will cook in a few minutes and
if stewed too long become tough. Sweeten to taste
when done and put into a mold or glass dish to cool
for the table.
CHILI SAUCE.
Eighteen ripe tomatoes, one onion and three green
peppers chopped very fine, one cup of sugar, two and a
half cups of vinegar, two teaspoonfuls of salt, one
teaspoonful each of cinnamon, cloves and allspice
(ground). Cook till thick as catsup, but do not strain.
TOMATO SAUCE TO SERVE WITH CHOPS
AND SWEETBREADS.
One can tomatoes rubbed through a sieve, season
with salt and pepper and cook. Melt a half cup of
butter and stir into it a heaping tablespoon of sifted
flour, stir all into tomatoes, boil until thick.
S3S CALL AT 7
JOS. MELCZIER & CO.
141-147 South Main Street
FOR FWREi iztflNBS HMD LIQUORS
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C. PBDKRSON A. AMUNDSEN
CENTRAL STUDIO
ARTISTIC PHOTOGRAPHS
PHONES: HOME F419Z. MAIN 9653
452> South Broadway
Los Angeles, California
CURRANT CATSUP.
Six quarts of juice boiled away half, two pounds of
sugar, two ounces of cinnamon, two spoonfuls of pep-
per, one of mustard and cloves, one-half teacup salt,
one pint of vinegar. Add the spices after the juice has
boiled away, and ten minutes before taking off.
PARSLEY SAUCE.
One tablespoonful of flour, a quarter of a pound of
butter; mix together, and pour over it boiling water.
Boil the parsley from three to five minutes, then
squeeze and chop fine, and add to the butter.
CRANBERRY SAUCE.
Stew your berries well, rub through a colander or
sieve, sweeten to taste, blanche some almonds and,
when partly cold, add them to the berries and put in a
mold, turn out and serve.
EGG SAUCE.
Boil the eggs very hard; when taken up, put them
into cold water ; shell and chop the eggs rather fine,
throw them into melted or drawn butter, beat it well
and serve.
CELERY SAUCE.
Take a few stalks of blanched celery, chop them
rather fine and add them to a white sauce, giving just
one boil after the celery is in.
ESSENCE OF CELERY.
Steep an ounce of celery seed in half a pint of
vinegar. A few drops of this will give a fine flavor to
soups, or sauces for poultry.
S3S CALL AT K-61S3
JOS. MELCZIER & CO.
141-147 South Main Street
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C. PKDERSON A. AMUNDSKH
CENTRAL STUDIO
ARTISTIC PHOTOGRAPHS
PHONES: HOME F 4191, MAIN 665*
452# South Broadway
Los Angeles, California
MUSTARD SAUCE FOR LETTUCE OR
CABBAGE.
Two tablespoonfuls of white sugar, two-thirds of a
tablespoonful of made mustard, one teaspoonful of salt,
one-third of a teaspoonful of pepper, butter the size
of a black walnut, the yolk of one hard-boiled egg.
Mix well together, using as much vinegar as is needed
for the materials used. Put all together on the stove
and let it come to a boil, then add one or two well-
beaten eggs, stirring briskly till they are cooked.
When ready, pour over the cabbage or lettuce, which
must be choopped fine.
SAUCE FOR BROILED FISH.
Put a great spoonful of butter into a gill of cream,
keep it hot, stir it often, and when the fish is dished,
turn the sauce over it.
MINT SAUCE FOR LAMB.
Wash and chop fine some green spearmint; to two
tablespoonfuls of the minced leaves put eight of vine-
gar, adding a little brown sugar. Serve cold.
CURRANT SOY.
Five pounds of currant pulp, three pounds of sugar,
one pint of vinegar, one tablespoon of black pepper,
one half tablespoon of cloves, two teaspoons of salt;
spice it more if you like. Put the currants through a
sieve ; boil two hours.
GRAPE CATSUP.
One quart of grape juice, one pint of vinegar, one
pound of sugar ; spice with ground cloves ; boil until
quite thick.
S3S
CALL AT
JOS. MELCZ.ER & CO.
F=OF2
141-147 South Main Street
7*ND LIQWORS
55
C. FBDERSON
CENTRAL
A. AMUNPSBW
STUDIO
ARTISTIC PHOTOGRAPHS
PHONES: HOME F4192, MAIN 5633
452% South Broadway
LOB Angeles, California
TOMATO CATSUP.
Take one peck of ripe tomatoes, pare them and cook
until soft enough to press through a sieve, thus taking
out seeds and all hard parts. Take the juice and add
one pint of vinegar, one pint of sugar, three table-
spoons of ground cinnamon, two tablespoons of
allspice, one tablespoon of cloves, one tablespoon of
pepper, and a little salt. Boil two hours. When done,
put away in bottles. Will keep for years.
TOMATO CATSUP.
Wash the tomatoes, and slice them ; to every gallon
put four tablespoons of ground pepper, six tablespoons
of salt, one tablespoon of allspice, one tablespoon of
cloves, eight tablespoons of mustard. Mix spices well
together, add one pint of good vinegar. Boil slowly
four hours in a tin vessel; strain through a coarse
sieve. Put in bottles, cork, and seal.
GRAPE CATSUP.
Squeeze the grapes as for jelly, three-fourths pound
of sugar to one pint of juice. Spice to taste with salt,
black pepper, nutmeg, cloves and cinnamon. Boil until
it is quite thick. To four quarts, just before it is done,
put one cup of vinegar.
GOOSEBERRY CATSUP.
Nine pounds of gooseberries, six pounds of sugar,
one ounce each of nutmeg, cloves, allspice and cinna-
mon in a bag together, one quart of vinegar ; put all in
a kettle and cook about three hours ; then take off and
strain through a sieve; put away in anything you
choose.
S35 CALL AT 7
JOS. MELC2LEIR & CO.
141-147 South Main Street
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C. FBDBRSON
A. AMUNDSEN
CENTRAL STUDIO
ARTISTIC PHOTOGRAPHS
PHONES: HOME 1*4192, MAIN 5633
452>i South Broadway
Los Angeles, California
WALNUT CATSUP.
The walnuts should be young and tender enough to
pierce with a pin. Prick them and lay in an unglazed
jar, a layer of walnuts and a light sprinkling of salt,
until all are used. Pound them lightly with a piece of
wood, to break or bruise them. Let them stand ten
days, stirring every day; then strain the juice into a
saucepan. Cover the shells with boiling vinegar to
extract the remainder of the juice, crush to a pulp and
strain through a colander into a saucepan. For every
quart allow one ounce each of black pepper and gin-
ger, and one-half ounce each of cloves and nutmeg, a
pinch of cayenne, a thimbleful of celery seed tied in a
bag, and an onion minced fine for every two quarts.
Boil all together, an hour for each gallon. Bottle when
cold, dividing the spice equally in the bottles. Cork
and seal.
CUCUMBER CATSUP.
Take twelve large cucumbers, grate them and salt
well ; then grate four onions, salt also. Let them stand
five or six hours, then strain and add as much vinegar
to the mixture as you obtain of liquid by straining.
Season with cayenne pepper.
DRESSING FOR CHICKEN SALAD, WITHOUT
CELERY.
For one chicken, take one tablespoonful of mustard
pepper and salt, one teacup of rich sour cream, one tea-
cup of vinegar, one-half teaspoonful of celery seed.
Mix well together, place on the stove, stirring all the
time; when as thick as custard, take off and set away
till just before using; then mix with chicken and cab-
bage in equal parts, or head lettuce will do.
CALL AT 7
MEILCZLEIR & co.
141-147 South Main Street
F=OF2 FWRB
L.IQWORS
57
C. rEDEWSON A. AMUNDSEN
CENTRAL STUDIO
ARTISTIC PHOTOGRAPHS
PHONES: HOME F4192, MAIN 563*
462# South Broadway
L/os Angeles, California
CHICKEN SALAD.
Boil three chickens till tender. Pick the meat from
the bones, and chop fine. Use celery in the proportion
of one-third celery to two-thirds chicken. Chop it
separately, and not quite as fine as the chicken. For a
dressing take one tumbler and a half of vinegar, three
teaspoonfuls of mustard, half a cup of melted butter
or oil, the yolks of five eggs, salt and pepper to taste.
After beating, heat this dressing over a slow fire ; then
stir till nearly cold; then mix together, adding three
hard-boiled eggs, chopped. This dressing is also very
nice for chopped cabbage.
SALMON SALAD.
One can salmon, set can in kettle of boiling water
and cook fifteen minutes, open can, pour off oil and
spread on platter to cool. Dressing One teaspoon
salt, one of mustard, one teaspoon white pepper, two
tablespoons sugar, two of cream or milk and butter,
one cup of vinegar, one egg or yolks of two, let this
come to a boil. Mix salmon with little more than an
equal quantity of chopped cabbage. Pour one tea-
spoon or more of celery extract over cabbage, let it
stand a little while and mix all together for serving.
ASPARAGUS SALAD.
After having scraped and washed (not cut) the
asparagus, boil it soft in salt and water, taking care
that the heads are not injured ; drain off the water, add
some pepper, salt and strong vinegar and let it cool.
Before serving, arrange the asparagus so that the
heads will all lie in the center of the dish; mix the
vinegar in which it was put with good olive oil, and
pour on the asparagus.
S3S CALL AT 7
JOS. MELCZLER & CO.
F=OF2
141-147 South Main Street
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CENTRAL SILJB1Q
ARTISTIC PHOTOGRAPHS
PHONES: HOME P4192, MAIN 5653
452j South Broadway L/os Angeles, California
SALAD DRESSING.
Mix the yolk of one fresh egg with two tablespoons
of olive oil very slowly ; add one and a half spoons of
mustard, three of salt, a little pepper and, last of all,
two spoons of vinegar. Beat the white of the egg to a
stiff froth and lightly stir in. This is also excellent
over sliced tomatoes.
BEAN SALAD.
Slice wax beans lengthwise, boil until tender in
salted water, cool quickly by pouring cold water over
them, this makes them crisp. Just before serving pour
over a dressing prepared as for chicken salad, leaving
out sugar.
COOKED DRESSING.
Yolks five eggs, -scant pint of vinegar, one-half tea-
spoon mustard, small teaspoon salt, and two teaspoons
sugar, tablespoon butter. Bring to a boil, strain, when
cold add one-fourth pint of olive oil-.
MAITRE D'HOTEL BUTTER.
Three tablespoons butter, one teaspoon chopped
parsley, one -tablespoon lemon juice or vinegar, salt
and pepper to taste, beat butter to a cream and beat in
seasoning gradually. Nice for fish and beefsteak in-
stead of butter.
LOBSTER SALAD.
Take one can lobster; pick out the soft parts and
mash them; chop the rest of the lobster and the cab-
bage fine, having a little more than one-third cabbage ;
four hard-boiled eggs; mash yolks and chop whites.
Add mustard and vinegar to taste.
S3B
CAUL AT
*JOS. MELCZLER & CO.
F=OF2
141-147 South Main Street
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CABBAGE SALAD.
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six eggs, two-thirds of a cup of butter, three hard-
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CUCUMBER AND TOMATO SALAD.
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A. AMUND3KN
CENTRAL STUDIO
ARTISTIC PHOTOGRAPHS
PHONES: HOME P4192. MAIN 36S3
452> South Broadway
Los Angeles, California
DRESSING FOR CHICKEN SALAD.
One teaspoon made mustard, one tablespoon sugar,
half a cup vinegar, half cup olive oil or melted butter,
half cup cream, three eggs, pepper and salt to taste,
one teaspoon corn starch. Beat whites and yolks
separately, add little by little the oil or butter, then the
rest of the ingredients except cream ; boil in an earthen
bowl until thick, stirring all the time. Let it get cold.
One hour before serving whip cream to a stiff froth,
stir into the dressing, mixing well; pour over the
chicken and celery and stir lightly with salad fork.
This is for one chicken and an equal quantity of
celery.
Vegetables
A first thought may be, "Very little need be said on
that subject; anybody can cook vegetables!" I beg
leave to differ; many think it such a simple thing to
do, that they fail to give enough care and thought to
their preparation to make them sufficiently attractive
and palatable. In France no family, in the middle
station of life, ever dines without a dish of dressed
vegetables, upon which as much care has been be-
stowed as upon the principal dish of the dinner, and
which is often eaten alone.
RULES APPLICABLE TO THE COOKING OF
ALL VEGETABLES.
First. Have them as fresh as possible ; summer
vegetables should be cooked on the same day they are
gathered, if possible.
Second. Lay them, when peeled, in cold water for
some time before cooking.
S3B CALL AT 7
JOS. MEILCZIEIR & CO.
FOR
141-147 South Main Street
WINES 7CND LIQUORS
61
C. PKDERSON A. AMUNDSEN
CENTRAL STUDIO
ARTISTIC PHOTOGRAPHS
PHONES: HOME F419Z, MAIN 5653
452^ South Broadway Los Angeles, California
Third. If to be boiled, put a little salt in the water.
Fourth. Cook them steadily after you put them on.
Fifth. Be sure they are thoroughly done rare
vegetables are neither palatable nor healthy.
Sixth. Drain well.
Seventh. Serve hot.
BEETS.
Beets must not be cut before boiling, as this causes
them to lose their sweetness. Salt the water and,
when done, take them out into a pan of cold water, and
rub the skins off quickly ; slice them, and dress with
butter, pepper and salt, or vinegar if desired. Old
beets lose their sweetness and are best served with hot
spiced vinegar, into which has been stirred a little
sugar. Boil two hours or more.
TO DRY LIMA BEANS.
Gather the beans when in a right state to cook.
String the pods with a darning needle threaded with
twine. Hank the strings in a shady, airy place till the
pods are thoroughly dried, then shell and hang up the
beans in a paper bag till needed for use. They require
to be soaked over night and cooked two hours. They
make nice winter succotash with dried sweet corn.
STRING BEANS.
Break off both ends and "string" carefully, then
break into inch pieces. Put them in boiling water
enough to cover them, taking care that they do not
boil dry; throw in salt enough to season them, and
cook from two to three hours. When done, drain
nearly all the water off; add milk, butter and pepper.
Thicken a little if desired.
S35
CALL AT
JOS. MELCZIER & CO,
141-147 South Main Street
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Cook very much as you do green peas. Cut the
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BEET GREENS.
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vinegar; an excellent dish in summer. Boil half an
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Green corn should be boiled twenty minutes, either
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though for the latter, string or butter beans may be
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substituted. Boil the beans nearly an hour ; while they
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cob and with the back of the knife scrape the cob
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gently. Add corn to beans twenty minutes before
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cream added, improves it.
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BAKED BEANS.
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Take one quart of dry beans, parboil them till they
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begin to burst open, then drain them out into a deep
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dish and put in one tablespoonful of molasses. Put a
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piece .of salt pork the size of a coffee-cup into the
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if your pork is fresh ; fill your dish with the water from
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in the morning, changing the water several times. Put
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size of an egg, water to cover, and bake all day.
BEAN PODS FOR PICKLING.
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the water and pour over them hot spiced vinegar.
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141-147 South Main Street
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F=OF2 FWRB inINBS KISD LIQUORS
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You Furnish the Girl
We Furnish the Home
YOUR CREDIT IS GOOD
COMPLETE HOUSEFURNISH-
INGS AT LOWEST PRICES.
Eastern Outfitting Company
620-626 South Main Street
Visit Our Bungalow
W. O. Henderson
Parasols and Umbrellas Made to Order,
Re-Covered and Repaired. Established 20 years in Los Angeles
536 SOUTH ERGmDWHY
HOME PHONE F 1962 LOS ANGELES, CAL.
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THE WAY TO HEALTH
IT AIMS to bring into activity
all the forces and means
which nature has provided
to cure diseases.
IT SEEKS to develop an in-
centive to study those things
which are necessary for a
higher physical develop-
ment.
IT HELPS one to live so that
they can not and will not
suffer in the usual way.
IT STANDS for a motherhood
that is better physically,
morally and intellectually.
Phones: Home A-2819; Sunset Main 6226
HEALTH TALKS 2:3O P. M. EACH THURSDAY
1 600-page "Hygiene will be given anyone wto will call at 511 Bryson Elk., corner 2nd and Spring Sts.
EVERYTHING FOR THE KITCHEN AND DINING ROOM
This store is known throughout the southwest for its
complete assortment of china, silverware, cut glass,
kitchen utensils and other household supplies. We
can furnish you with everything, from the least ex-
pensive kitchen ware to the finest imported china,
solid silver, bronze figures, marble busts, etc. You
will find a larger assortment, better qualities and
better values here than anywhere else. Let us prove
this to you.
PARMELEE - DOHRM ANN COMPANY
436-444 South Broadway, Los Angeles, Cal.
65
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BAKED BEANS.
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The "Household" says: "Many people do not under-
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stand how to have nice baked beans. Bake the beans
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they will come out in the morning with a flavor that
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CABBAGE.
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In preparing the various dishes from this excellent
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vegetable, care should be taken in the choice of the
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heads. For boiling or for hot slaws, loose heads may
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be used, but for slicing and eating raw with the differ-
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ent kinds of dressing, a white, firm head should be
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selected. Many who like cabbage will not cook it on
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account of the odor which it exhales. Harper's Bazar
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says this is easily prevented by putting in the pot with
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the cabbage, a piece of charcoal tied in a cloth, and
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simmering instead of boiling.
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COLD SLAW.
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Slice or chop the cabbage fine. It is better to be
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sliced. Put it in a vegetable dish in layers, with a little
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salt and pepper on each layer. Take one cup of thick
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cream, either sweet or sour, make quite sweet with
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BOILED CABBAGE.
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flavor of the cabbage would injure it. Skim off the
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one and a half hours.
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tard, black pepper and salt, one-half cup of oil or
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cauliflower until quite cold. It can be kept in a cool
place for a month.
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Pick off all the green leaves and soak the head in
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salt water two or three hours, then boil twenty or
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thirty minutes in milk and water (using half as much
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milk as water), with a little salt. When taken up put
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FRIED CABBAGE.
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The cabbage should be sliced as for slaw, only much
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coarser ; put it in a skillet with water sufficient to
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cover. Boil twenty minutes, having it closely covered,
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then pour off most of the water ; add butter, pepper,
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salt and half a teacup of vinegar, and let it cook about
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ten minutes longer.
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CABBAGE DRESSING.
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Yolks of two eggs, two tablespoonfuls of vinegar,
a small teaspoonful of mustard, a little salt, a small
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lump of butter rubbed in flour. Heat, and pour hot
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over chopped cabbage.
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CABBAGE COOKED IN MILK.
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Chop the cabbage fine, put in a stew pan and cover
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with sweet milk ; let it cook slowly, as the milk will
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butter.
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LIMA AND BUTTER BEANS.
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Shell into cold water, and let them lie awhile ; boil
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an hour, with a little salt in the water ; drain and
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butter well, peppering to taste.
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ANOTHER WAY.
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Prepare and cook as above, and pour a teacup of
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sweet cream over the beans, and let it boil up ; salt and
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CAULIFLOWER.
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in salted w r ater, drain, and just before sending to the
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table, pour on a little drawn butter made with milk.
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ARTISTIC PHOTOGRAPHS
PHONES: HOME P41SC, MAIM 8*53
462^ South Broadway
Los Angeles, California
CAULIFLOWER.
After preparing the cauliflower, put it into equal
parts of boiling water and milk (the latter improves
the appearance and taste), a little salt and a piece of
fresh butter. Cook it, but not too soft ; it should retain
its form. Stir the yolks of two or three eggs and a
little flour into some cold meat soup, add a little of the
water in which the cauliflower has been boiled and a
few drops of lemon juice ; set the whole into a pot con-
taining boiling water until it begins to thicken, and
pour it over the cauliflower, which has been previously
arranged in a dish. If desired, a little grated nutmeg
may be added.
STEWED CARROTS.
Half boil the carrots ; then scrape them nicely, and
cut them into thick slices. Put them into a stew pan
with as much milk as will barely cover them, a very
little salt and pepper and a sprig or two of chopped
parsley. Simmer them till they are perfectly tender
but not broken. When nearly done, add a piece of
fresh butter rolled in flour. Send them to the table hot.
Carrots require long cooking.
HOT SLAW.
Mince or slice the cabbage, the finer the better. Put
a piece of butter the size of half an egg into the spider ;
when melted, put in the cabbage, and a cup of boiling
water, salt and pepper. Cover close, and cook till
tender and dry. Have ready an egg, well beaten, half
a cup of vinegar, a tablespoonful of sugar (more if
you wish), thoroughly mixed, and pour over the cab-
bage the last thing before taking up. Stir for a
moment and serve hot.
S3B CALL AT K-61S3
JOS. MEH.C2LEIR & CO.
141-147 South Main Street
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C. PEDEWSON-
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ARTISTIC PHOTOGRAPHS
PHONES: HOME P4192, MAIN S653
452> South Broadway
Los Ang-eles, California
TO PRESERVE CORN.
Cut the corn from the cob, and put down in an
earthen jar, with every sixth measure, salt; measure
with a pint cup. When the jar is full, let the first
covering be of the inside leaves of the husk put down
on the corn. For cooking, have a large kettle full of
boiling water ; squeeze the brine from the corn, and put
it in the boiling water without washing ; let it boil until
the water is quite salt ; have a tea-kettle of boiling
\vater ready to put on the corn as soon as the salt
water is poured off ; change the water until the corn is
sufficiently freshened. Season with butter, cream and
a little sugar and pepper.
CORN FRITTERS.
Boil and grate six ears of corn. Add three eggs,
beaten, half a cup of milk, one teaspoonful of salt,
pepper, butter the size of a hickory-nut, and flour
enough to make a batter. Have a little lard or butter
hot in spider, drop in the batter and turn as you do
batter cakes. A nice dish for breakfast, made from
corn boiled for dinner the day before.
JERUSALEM ARTICHOKES.
These may be sliced and boiled like turnips, or
cooked in any way in which Irish potatoes are cooked.
They require longer boiling than potatoes. Boiled
and dressed as a salad, they are considered particularly
good.
STRING BEANS.
String and boil whole with a small piece of corned
beef or pickled pork, enough to season them. Stew
nearlv drv and serve hot.
CALL AT K-61S3
JOS. MELCZIEIR & CO.
F=OR
141-147 South Main Street
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HULLED CORN.
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Take two quarts of dry, ripe corn ; put two and one-
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half teacups of hard wood ashes in a bag and place
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in the morning (the corn is to be fixed at night), if
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the hulls do not come off, boil again. As soon as they
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will come off, wash in several waters with the hands,
and put into cold or milk warm water, and boil until
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tender; be sure to have a good deal of water, or the
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corn will burn.
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CUCUMBERS.
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The chief desideratum in preparing cucumbers for
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sider them very unwholesome, but if they are pared and
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sliced into a dish of cold salt water, an hour before
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needed, they will certainly be less so. If you have ice,
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lay a piece in the dish in which they are brought to the
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CUCUMBER RELISH.
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Take the largest cucumbers that are not yellow, slice
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them a little thicker and salt a little more than for the
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table. Slice at night, and in the morning squeeze every
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particle of fluid from them. Put them into a jar, with
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white mustard seed, a little mace and sliced horseradish
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to taste. Cover them with white wine vinegar. They
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will keep good the year round if prepared in this way.
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GREEN CORN FOR WINTER USE.
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Parboil it, cut it from the cobs, dry in the sun, put in
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a bag and hang in a dry, cool place. When wanted for
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EGG PLANT.
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Peel the egg plant, cut in rather thin slices, strew
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salt between them ; let them stand ten or fifteen min-
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and let them stand a half hour longer; drain them as
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dry as possible, roll each slice in flour ; have ready a
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butter ; lay in the slices, pepper them, and fry a rich
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After peeling the egg plant, parboil it five or six
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minutes, then cut the slices crosswise, and season with
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pepper and salt ; clip them in beaten egg and then in
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fine cracker crumbs ; fry a light brown in hot lard.
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Serve with a folded napkin upon the bottom of the
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dish ; send to the table as fast as cooked. They must
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GREEN CORN CAKES.
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Mix a pint of grated sweet corn with three table-
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spoonfuls of milk, a teacup of flour, a large spoonful
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of salt, a little pepper and one egg. Drop this mixture
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by the large spoonful into a frying pan, and fry till
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with meat for dinner.
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CORN PUDDING FOR MEATS.
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Take six large ears of corn, boil ten minutes, cut the
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corn fine and mix with two heaping tablespoonfuls of
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flour, one pint sweet milk, salt, pepper and butter.
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Bake from half to three-quarters of an hour. Serve
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PHONES: HOME F4192, MAIN 5633
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ONIONS.
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The onion is one of the most healthful of all the
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vegetables, and is especially beneficial to those whose
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labor taxes the brain or those who are afflicted with
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nervous disease ; but owing to its unpleasant effects
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upon the breath many persons eschew it altogether. It
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roasted coffee will remove this difficulty, and any uten-
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sil in which onions have been cooked may be freed
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from their odor by turning it bottom upwards, over a
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hot stove after it has been washed.
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For seasoning, the red onion will answer, but for
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boiling, stewing, etc., the white silver-skinned and
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sweet onion are greatly preferable.
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BAKED ONIONS,
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For baking, large onions only should be used. Wash
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them and boil an hour with the skins on, in slightly
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salt water ; let the water be boiling when they are put
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in ; change the water once or twice during the hour.
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Take out the onions, lay them on a cloth that the
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moisture may pass off; roll each one in a round piece
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of buttered tissue paper, twisted at the top to keep it
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close, and bake in a moderate oven nearly an hour.
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When cooked tender, remove the skin, and brown,
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basting with butter; season with pepper and salt, and
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pour over the melted butter.
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CREAM CABBAGE.
Slice cabbage as for cold slaw, and salt it. Pour
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over while hot the following: one small cup of vine-
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Let the cabbage stand till cold, and pour over it one-
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half cup of sweet cream.
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141-147 South Main Street
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PHONES: HOME F410C, MAIN 5633
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ONIONS BOILED.
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Cut a slice from both ends, and skin them. They are
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improved by laying them in cold water, after peeling,
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for a half hour or more. Cover them with boiling
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water and milk; cook fifteen or twenty minutes.
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Change the water, have a teakettle of boiling water
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ready, add a little milk, and boil till tender. Drain, and
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season with rich milk or cream, butter, salt and pepper,
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and let the whole simmer on the back of the stove be-
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fore serving. Never cook in an iron pot.
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PARSNIP FRITTERS.
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Boil tender, mash smooth and fine, picking out all
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the hard parts. For two large parsnips, allow one egg,
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two-thirds of a cup of rich milk, one tablespoonful of
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butter, one of salt and three tablespoonfuls of flour.
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Beat the eggs light, stir in the mashed parsnips, beating
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nara, tnen tne outter ana salt, lastly tne miiK. p ry as
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fritters, or as griddle cakes.
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GREENS.
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The leaves of white mustard, spinach, water cresses,
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cowslips, dandelions, and the roots and tops of small
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beets are good for greens. If not fresh and plump,
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soak in salt water for half an hour previous to cook-
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they sink to the bottom of the pot. Drain very dry in
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EGG PLANT.
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The purple variety is best. Peel and parboil ; mash
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fine and season with salt, pepper and butter, to taste.
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Put this mixture in a deep earthen dish,, lay over it
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bread crumbs and bits of butter, and bake a light brown
color.
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Start farmed
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A machine is not necessarily good because it is new,
neither is there economy in buying a cheap machine
for they require constant repairing and are not guar-
anteed.
You get your moneys worth in the
Because we give a 10 year guarantee which could not
be given if they were not made of the best material.
We know they will stand the test, and do any kind
of sewing ever heard of much of which cannot be
done on the cheaper makes.
Easy Payments
We have the Standard in three makes : Grand,
Paragon and Norwood. Any one of them a jewel to
the beginner in housekeeping. If you cannot pay cash,
we will let you pay for it on easy installments. We
have no house to house canvassers and give our cus-
tomers the benefit of the saving. Come in and let us
give you a demonstration, it will prove a surprise to
you. Other makes new and second hand $5.00 and up.
ALL makes RENTED and REPAIRED.
Main 4389
F 2253
Agents for
taodaird Sewlo
536 So. Broadway, Los Angeles. California
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YOUNG ONIONS STEWED.
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dish up and serve.
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ONIONS FRIED.
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Prepare as for boiling, slice and put into a stew-pan
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with a little boiling water ; cover closely, and let them
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steam fifteen or twenty minutes ; remove the cover that
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PARSNIPS.
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Scrape the parsnips clean and boil until tender ; if
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them; then cut in slices lengthwise, and have ready a
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hot frying pan well buttered, and fry a light brown.
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Prepare as above, mash well, season with a little but-
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Pare potatoes, cut in strips as long as the potato and
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in boiling lard ; when nearly done skim and drain them ;
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ARTISTIC PHOTOGRAPHS
PHONES: HOME F4191, MAIN 5833
452# South Broadway
Los Angeles, California
SARATOGAS FRIED POTATOES.
Wash, pare and slice some raw potatoes ; cut each
slice an inch and a half long, half an inch wide and a
quarter of an inch thick. Let them lie in cold water
until the other preparations for breakfast are made.
Have ready in a frying pan some hot lard or nice
drippings. Take the potatoes out of the water into a
cloth, wipe dry, fry quickly a light brown. Remove
from the lard with a perforated skimmer, into a deep
dish in which a napkin has been laid. Sprinkle with
salt, and eat while hot, if you want them crisp and nice.
Some slice them very thin.
YOUNG POTATOES.
To cook them when very young, wash them, scrape
off the skin, put them in a stew pan, cover with hot
water, boil gently until tender and pour off the water.
Add to a quart of potatoes a heaped tablespoonful of
butter, with a teaspoonful of flour rubbed into it, pour
in a tumblerful of sweet cream or milk, stew,
uncovered, five minutes ; serve in a hot dish.
POTATO PUFFS.
Pare eight large potatoes, boil and mash, season with
pepper, butter and salt, and add cream and beat till
very light. When cold mold into balls the size of a
large walnut. Dip in egg and roll in cracker crumbs
and fry quickly in hot lard to a light brown.
BAKED POTATOES.
Select medium-sized, smooth potatoes ; bake in a
quick oven from half to three-quarters of an hour,
according to size of potato and amount of heat. If
eaten as soon as done, they are warranted to be good.
S3S CALL AT 7
JOS. MEL.CZ1ER & CO.
141-147 South Main Street
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There is a conflict of authorities as to whether cold,
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Peel and cut potatoes into half-inch pieces ; keep in
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cold water an hour. Take oyster dish and put a layer
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of the potatoes in bottom, sprinkle with pepper, salt,
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flour and bits of butter; repeat until the dish is full,
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Cut potatoes into small balls with a vegetable cutter ;
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WINTER SQUASH.
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MASHED POTATOES.
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Pare and let them lie in cold water from five to fifty
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potatoes, when they are improved by being longer in
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POTATO BALLS A BREAKFAST DISH.
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Mashed potatoes left from dinner make a nice dish
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Pare and slice into cold water enough potatoes for
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SWEET POTATOES.
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The best way to cook sweet potatoes is to bake them
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with their skins on. Some boil them till nearly done,
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done and serve hot. When boiled, if any are left over,
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they are excellent sliced and fried for breakfast the
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next day. Another way is to pare, and place in the dip-
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per in which you are roasting beef, basting occasion-
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SUMMER SQUASH.
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very young and tender, pare them, being careful to cut
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away all the rind ; then quarter and remove the seeds ;
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let the pieces lie in cold water till you are ready to cook
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RAW TOMATOES.
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When tomatoes are to be eaten raw, do not scald
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them they are better to have the skins removed with
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a sharp knife. Slice them and lay in a dish ; they are
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very much improved by standing on ice for an hour or
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two before being eaten. Do not season before placing
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on the table, as some prefer salt, while others like
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TOMATO FRITTERS.
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Take one quart of stewed tomatoes, stir in one egg,
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one small teaspoonful of soda, and flour enough to
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make as stiff as pancakes. Fry by dropping in hot lard
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CENTRAL STUDIO
ARTISTIC PHOTOGRAPHS
PHONES: HOME r41Z. MAIN 5853
452^ South Broadway Los Ang'eles, California
STEWED TOMATOES.
Select ripe tomatoes, pour boiling water over them
and let them stand a few moments ; then remove to a
pan of cold water and slip off the skins ; cut out the
core and hard part, slice, and put to cook in a sauce-
pan ; stir them occasionally ; cook half and hour ; sea-
son with salt, pepper and sugar, if liked, and add a
small piece of butter; stir ten minutes longer. If de-
sired, the tomatoes may be thickened before being
served, by adding bread crumbs, or, if preferred, toast
some pieces of bread and lay in the bottom of the dish
in which they are to be served. Some think a small
onion, minced, improves the flavor ; others add a quar-
ter as much green corn as tomatoes, and stew gently.
STUFFED TOMATOES.
Choose large and smooth tomatoes, cut out a lid,
scoop out seeds, and cook them with the juice twenty
minutes ; add an equal quantity of bread crumbs, or
partly cooked rice, and one finely chopped onion to a
dozen tomatoes ; stew ten minutes longer ; season with
salt, pepper and butter, and a little sugar, if you like.
Stuff the tomatoes with this, replace the lid, dust with
bread crumbs, season as, for inside and bake half an
hour.
SALSIFY FRIED.
Scrape the roots and let them lie in cold water a few
minutes; boil in salt water till tender; mash
thoroughly, picking out all the fibres ; season with but-
ter, salt and pepper. Beat an egg and stir in, and if
not moist enough to work out into cakes, add a little
milk. Make into cakes an inch thick, roll in flour
and fry a light brown.
535
CALL AT
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JOS. MELCZ^ER & CO.
141-147 South Main Street
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SCALLOPED TOMATOES.
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Pour boiling hot water over the tomatoes and then
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peel and slice them. Butter a deep dish and put a
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layer of tomatoes upon the bottom; season with salt
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and pepper; add a layer of bread crumbs, another of
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tomatoes, seasoning as before, then another of bread
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crumbs, and proceed in this way until the dish is full,
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ending with bread crumbs, over which lay many little
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bits of butter ; bake an hour. Add sugar to pepper and
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salt, if preferred.
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SPINACH.
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Wash well ; boil a few minutes in plenty of water ;
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then dip into cold water, press well to free from water
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and chop fine. Stew it with plenty of butter for fifteen
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minutes ; sprinkle with flour and cook a few minutes
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more. Then add some strong meat gravy in which
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may be the gravy of a roast. After this, it must not
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boil any more, and must be served as soon as possible.
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YOUNG TURNIPS BOILED WHOLE.
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Pare smoothly, and lay in cold water half an hour.
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butter, and stew until tender ; drain dry without break-
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BAKED WINTER SQUASH.
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Wash but do not pare. Cut into squares, remove
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seeds and bake the same length of time as potatoes.
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CENTRAL STUDIO
ARTISTIC PHOTOGRAPHS
PHONES: HOME r 4192. MAIN 5653
452^ South Broadway L/os Angeles, California
SALSIFY, OR VEGETABLE OYSTER, STEWED.
Scrape the roots and drop into cold water as soon as
cleaned, as exposure to the air causes them to turn
dark. Cut into inch pieces ; put into a stew pan with
enough boiling water to cover them and cook until
tender. Drain off nearly all the water and add a cup
of rich milk or cream. Stew a few minutes, rub a
teaspoonful of flour in a lump of butter, stir it in and
season with salt and pepper. It will be found to have a
good deal of the oyster taste.
MASHED TURNIPS.
Peel, cut in half-inch slices and lay in cold water half
an hour ; put to cook in boiling water with a little salt
cook till tender ; if young, it will require thirty min-
utes to boil them, and a longer time for older ones.
Drain well, let them stand over the fire a few moments
for the moisture to escape and then mash ; season with
salt, pepper, butter and cream.
SLAW.
Season, with salt and pepper, a quart of finely cut
cabbage; let it stand one hour or more, covered with
good vinegar. Have ready three or four hard boiled
eggs ; chop the whites and add to the cabbage, after
pouring off the vinegar ; mash the yolks with a large
tablespoon of butter, and mix in thoroughly ; then pour
over a cup of sweet cream.
SWEET POTATOES.
Cook the potatoes till nearly done (bake or boil),
then peel and slice into a buttered tin ; put bits of butter
and a little sugar over them, and put in the oven and
brown. Very nice.
535 CAUL AT K-6153
JOS. MELCZ.ER & CO.
141-147 South Main Street
PWRE i/tflNES HMD LIQUORS
83
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C. PBDBKSON A. AMUNDSSW
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Prepare as for stewing. Boil, and instead of drain-
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GREEN PEAS.
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taste. Unless very sweet a teaspoon of sugar in the
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BROILED TOMATOES.
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SPERRY FLOUR COMPANY
Start Right by Using
Angelus Flour
"Best by Every Test"
Made in Los Angeles
By
SPERRY FLOUR CO.
1615 East Seventh Street
Main 827
F-2095
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HOP YEAST.
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Articles. Twelve potatoes, one pound of flour, two
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ounces of sugar, one cake compressed yeast, or dried
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yeast.
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Directions. Pare the potatoes and boil in a kettle;
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like a thick cream. Put a colander over a jar, freshly
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the flour along with the potatoes. There is no salt in
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with such ease, certainty and indifference to trifles that
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they will be at liberty to do either way without impair-
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A foment should start, and come half way up, and
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break, and come up again, quite lively and light, and
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when it comes to its height drops quickly. When your
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dark streaks on top of foment when nearly up it is a
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potatoes.
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balls and coats the sides. Poor flour passes through
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put one-iourtn yeast and tnree-iourtns water.
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such as we have already directed how to make, does
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no harm in still larger proportions, when the weather is
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SETTING THE SPONGE.
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half of the flour. Beat the batter, thus made.
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thoroughly. Scrape down the sides of the pan, cover
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MAKING THE DOUGH.
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make up into a stiff dough with the rest of the flour.
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in round shape and pressing the pulled-over edges into
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the middle and pressing it out to a flat sheet ; fold it
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over and press out again. Brush the clean scraped
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pan over with the least touch of melted lard or butter
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to prevent sticking and a waste of dough. Place the
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holes in large masses. ihen pound and press the
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through it. Fold over and repeat the process several
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HOW MUCH KNEADING.
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too much kneading. The true plan is to keep on knead-
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break instead of spread out ; then stop and let it lose its
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springiness before kneading again.
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GRAHAM BREAD.
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Articles Two pounds of graham flour, not sifted,
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one pound of white flour, one and a half pints of warm
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water, one cup of yeast, one teaspoonful salt.
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following recipes
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Directions. Commence seven or eight hours before
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time to bake ; mix yeast and water together, strain into
graham flour, making a stiff batter. Let it stand
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in a moderately warm place about four hours, then add
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the white flour; pound and knead the dough very
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the dough back in it; brush over, no matter how
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slightly, with butter, and set aside to rise two hours
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more. Then make into loaves ; let rise and bake.
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BOSTON BROWN BREAD.
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Articles. One cup of white flour, one cup of rye
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flour, one and a half cups of graham flour, three cups of
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corn meal, one cup of molasses, two cups of water, light
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teaspoonful of soda.
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before adding molasses, water and soda. Beat
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thoroughly together and put in Boston Brown Bread
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molds, bake in a moderate oven. This will 'make four
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loaves.
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SALT RISING BREAD.
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Articles. Take one tablespoonful of bolted corn
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meal and put in a bowl ; on top of it one-half teaspoon-
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ful each of soda and salt. Have one-half pint of fresh
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milk on the stove, and when it boils up pour on salt,
to.
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soda and meal; stir one quarter of a minute, set in a
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very warm place ten or fourteen hours, or until it rises.
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JOS. MELCZ.ER & CO.
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CENTRAL
A. A.MUWDSBH
%TUDIO
ARTISTIC PHOTOGRAPHS
PHONES: HOME F 41E, MAIN 865*
462% South Broad vraj
Los Ang-eles, California
We recommend ANGELUS FLOUR for best results in the
following recipes
as it will be like making bread with compressed yeast
which is spoiled.
Directions. Put one quart of water (hot) in a two-
gallon crock ; put in enough spring wheat flour to make
a stiff sponge; stir with a spoon. Now put in the
emptings and same amount of soda again, and stir
again ; when light put in a dishpan containing warm
flour. Put in one ounce of salt, three quarts of hot
water and make a light dough (not too stiff). When
light add more flour, so as to be able to handle ; mold,
and put in pans. Keep warm and put in hot oven. It
does not rise any more in the oven. You can make
enough emptings to last a week if it is cold, but I find
the bread nicer to make when wanted.
BAKING POWDER BISCUITS.
I wish to be very particular about this recipe, so I
shall give two. One is intended for family use and the
others for bakers. Just before writing this recipe I
made a batch of biscuits so as to be sure the mixture
was right. In mixing up biscuits be careful not to
work the dough too much, and keep it as soft as pos-
sible to handle. It is necessary in order to have good
biscuits, that the baking powder be of the very best
quality. If the baking powder is not good the biscuits
will be green and taste of the powder.
BAKERS' NO. 1.
Articles. Six pounds of flour, one quart of water,
one quart of milk, four ounces of butter creamed, four
ounces of baking powder.
538 CALL AT 7
JOS. MELCiLER & CO.
F=OR
141-147 South Main Street
lnINES 7TND L.IQWORS
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PHONES: HOME F4192, MAIN 56S3
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452)4 South Broadway Los Angeles, California
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Directions. Sift flour and baking powder together,
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rub in butter, then make a hollow in center of flour,
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and turn in water and milk ; mix up lively. Be careful
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not to work too much or get it too stiff. If you have a
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small quantity, say two or three quarts, there will be no
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need of a rolling-pin ; you can flatten it out with your
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hands. Cut out with biscuit cutter, put in buttered tins,
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let them touch each other and bake in quick oven. You
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can use all milk and leave the butter out, or use all
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water, and put in the double quantity of butter.
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Articles. Two pounds or quarts of flour, four
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ounces of butter or lard, creamed, four teaspoonfuls
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of baking powder, one teaspoonful of salt, one and one-
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half pints of tepid water or milk.
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Directions. Mix the powder in the flour dry, place
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the melted lard or butter in middle of flour, the salt and
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water or milk with that, and stir around, drawing in
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the flour gradually, so as to make a soft, smooth
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dough. Turn out on a floured table, press the dough
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out flat with your hands, fold it over again, press out
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until it is compact, even and smooth, let stand five
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minutes, roll out and cut into biscuits ; bake immedi-
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GRAHAM ROLLS.
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(This is for fifty rolls of small size.)
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Articles. Two pounds of graham flour, not sifted,
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one pound of white flour, one and one-half pints of
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warm water, one-half pint yeast, one-half cup reboiled
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molasses, one egg (two whites are better), one tea-
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spoonful of salt.
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141-147 South Main Street
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F=OF2 FV7F3B inilNES 7*ND LIQV/ORS
91
C. FEDKKSON A. AMUNDSttW
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CENTRAL STUDIO
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PHONES: HOME P 1 4192, MAIN S6S3
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452^ South Broadway Los Ang-eles, California
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following recipes
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Directions. Set sponge with the graham at nine or
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ten in the morning. (This is for rolls for supper.) At
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about one o'clock add all the other ingredients and
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make into a stiff dough. Let rise until four in the
3
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afternoon, then work the dough by spreading it out on
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the table with the knuckles, folding over and pressing
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out again repeatedly. Make into rolls, grease slightly
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between each one with a brush dipped in melted butter
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or lard ; also brush over the tops with the same. Set
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them aside to rise about forty-five minutes, then brush
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over with clear water when taking from the oven.
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Keep them hot without drying out.
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It closes the pores in the crust, retaining the air of
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fermentation, which otherwise would escape from the
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rough graham flour, and the result is increased light-
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ness, softness and better shape. No shortening should
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colorless Illinois sorghum syrup instead, it is hard to
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white bread sponge and working stiff with graham, as
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cup, or half pint, of fluid wets a pound of flour.
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setting the sponge or batter with yeast in it, as pre-
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mixed up at once. At night the latter way has to be
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adopted. The dough made by the recipe for graham
rolls over night can be used part for loaves and part
for muffins by 'the following short and easy method:
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RYE BREAD.
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GRAHAM MUFFINS.
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Articles. Two pounds of graham roll dough, two
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ounces of butter, two ounces of molasses, one-half cup
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of milk, two whole eggs and two yolks.
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Directions. Take the dough that has already been
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prepared for making rolls, warm it and the butter in a
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pan together ; put in the other ingredients and beat all
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together about five minutes. Grease tin muffin rings
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or gem pans, half fill them, let rise half an hour. Bake
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F*OR F>\*/RB in^IISES TtND L.IQV/OF2S
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C. PBDEKSON
A. AMUNDSttlf
CENTRAL. STUDIO
ARTISTIC PHOTOGRAPHS
PHONES: HOME P4I9Z, MAIN 5653
452) South Broadway
Los Angeles, California
We recommend ANGELUS FLOUR for best results in the
following recipes
ten minutes, brush over with butter or hot water. But
if you have no light dough made, the muffins can be set
from the beginning with one pound of graham, one-half
pound of white flour, three-fourths of a pint of milk,
one cup of yeast, salt, molasses, eggs and butter, as in
foregoing recipe. Mix and let rise four hours; beat
five minutes, let rise in rings till light, then bake.
Comments. Many people in poor health, who fre-
quent the springs and pleasure places for recuperation
are extremely critical in the matter of such hygienic
articles of diet as graham rolls and gems, and all the
hints here given will be found useful in the endeavor
to meet their requirements.
GRAHAM GEMS.
(Made of Baking Powder.)
Articles. One quart of unsifted graham flour, one
quart of white flour, four teaspoonfuls of baking pow-
der, three large cups of milk, one egg, two ounces of
melted lard, salt.
Directions. Have the milk luke warm, mix egg and
lard in it ; the baking powder and salt should be sifted
in the flour; stir all together and beat for three min-
utes ; have the gem pans hot, drop in round spoonfuls
of the fritter-like batter and bake ten minutes.
Comments. Here is another recipe to be tried when
the foregoing has become monotonous.
Articles Two pounds of graham flour, two eggs,
four teaspoonfuls of baking powder, two basting spoon-
fuls of syrup, small teaspoonful of salt, one and a half
pints of milk.
CALL AT f
*JOS. MELC^ER & CO.
F=OF5
141-147 South Main Street
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ARTISTIC PHOTOGRAPHS
PHONC3 : HOME r419t, MAIN 3633
452.54 South Broadway Los Angeles, California
We recommend ANGELUS FLOUR for best results in the
following recipes
Directions. Beat all to a stiff batter ; make gem pans
hot and grease them; drop in spoonfuls and bake in
slow oven for fifteen minutes.
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SOUTHERN CORN BREAD.
Articles. One quart of sour milk, two eggs, two
tablespoonfuls of melted butter or lard, two tablespoon-
fuls of molasses, salt, one and a half teaspoonfuls of
soda.
Directions. Beat the eggs, molasses and butter
thoroughly together; dissolve soda in the sour milk,
and stir in enough meal to make a light batter. Pour
in pan about one and a half inches thick and bake in
moderate oven for about half an hour.
Remarks. Many persons prefer the white corn meal,
but in making, in the Southern, always use the yellow.
GINGER BREAD.
Articles. One cup of sugar, butter the size of an
egg, one teaspoonful of ginger, two teaspoonfuls of
soda, one pint of molasses, one pint of milk, eight cups
of flour.
Directions. Mix butter, ginger, soda and sugar
thoroughly together; add milk and molasses, beat well
again ; then add flour. Grease dripping pans well and
pour mixture in and bake in moderate oven one-half
hour.
CROSS BUNS.
Articles. Take three pounds of bread dough, one
quarter of a pound of sugar, one quarter of a pound
of butter, two eggs, and a little cinnamon.
S3S
CALL. AT
K-61S3
JOS. MELCZIER & CO.
141-147 South Main Street
FOR PURB ifttlNES 7CND LIQUORS
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CENTRAL STUDIO
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following recipes
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Directions. Work the butter, sugar, eggs, and spice
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into the dough, and set away to rise ; then snap them
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off in about two ounce pieces, mould them up and roll
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out, put on pans, and mark them across with a knife,
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or cross them with two little strips of the same dough.
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GINGER COOKIES, BETTER KNOWN AS
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Articles. Two cups of sugar, one-half pound of
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lard, three teaspoonfuls of soda, one pint of molasses,
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one pint of water, three eggs, one teaspoonful of gin-
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ger, one cup of corn meal, twelve cups of flour.
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Directions. Beat sugar, lard, soda, ginger and eggs
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thoroughly together, then add molasses and water ; sift
F^
the flour and corn meal together and add to the mix-
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ture, so as to make a light dough ; roll out thin and cut
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with small cutter, as this mixture will spread. Grease
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pans lightly, lay in pans one inch apart and bake
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quickly.
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COOKIES, SUGAR CAKES (BEST).
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Articles. One pound of sugar, one pound of but-
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ter, twelve eggs, three teaspoonfuls of baking powder,
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flour to make a soft dough.
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Directions. Cream the butter and sugar together,
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the same as for pound cake ; beat eggs and mix them
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in ; sift powder in the flour, then add vanilla or lemon.
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a few minutes before rolling out. Sift sugar over the
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sheet of dough and cut into cakes ; bake quickly.
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420 SOUTH BROADWAY
5oi?ie Jabots
FOR MEN AND WOMEN
If you are Weak, Nervous, No Appetite.
Jlot U/ater Bottles ai>d
ALL; PRICES
GUARANTEED
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LEMON SNAPS.
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Articles. Two and one-half pounds of sugar, one
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pound of butter, one-half ounce of soda, ten eggs, two
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and a half pounds of flour, one ounce cream of tartar,
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a few drops of lemon oil.
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Directions. Sift flour, sugar, soda and cream of
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tartar together in a bowl ; add butter and rub
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thoroughly together as for pie crust ; add eggs and
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lemon oil, beating all the time ; roll out thin and cut
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with biscuit cutter, as this cookie is inclined to spread,
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do not grease pan, and bake in a quick oven.
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BUCKWHEAT CAKES.
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Articles. Two pounds of buckwheat flour, two
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quarts of water, one cupful of yeast, one teaspoonful
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of salt, one large basting spoonful of syrup, one large
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basting spoonful of butter.
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Directions. Make a sponge or batter over night
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with the warm water, yeast and flour. In the morning
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add the enriching ingredients ; beat up well, and bake
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in thin cakes on a hot griddle.
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Comments. The great majority of people prefer
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buckwheat cakes with about a fifth part of corn meal
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mixed with the buckwheat, and twice as much shorten-
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ing as above will please them more. No eggs need
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ever be used with buckwheat.- After the first mixing
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with yeast some of the batter may be saved and used
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instead of yeast for several succeeding days. A tea-
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spoonful of soda may then be needed to be mixed in
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C. PEDERSON A. AMUNDSEN
CENTRAL STUDIO
ARTISTIC PHOTOGRAPHS
PHONES: HOME F4192. MAIN 9653
452 ' 2 South Broadway Ivos Angeles, California
We recommend ANGELUS FLOUR for best results in the
following recipes
care being taken to proportion the soda to the degree of
slight sourness.
The neatest way to grease a cake griddle is with a
piece of ham rind, cut off large for the purpose, and
the batter should be poured from a pitcher or can
having a coffee spout. Where the smoke and smell
is an objection the cakes can be baked just as well
without grease, not only on a soapstone griddle, but on
iron ones as well, if they be rubbed with a cloth after
every baking to keep them polished. We do not insist
on the adoption of the cleaner plan, because cakes half
fried are eaten with a better relish than the others, and
cooks are not expected to be reformers.
WAFFLES OR SELF-RAISING FLOUR.
(Or Without Baking Powder, Buttermilk or Soda.)
Articles. Two pounds of flour, two quarts of milk,
four whole eggs, twelve yolks, eight ounces of melted
butter, one basting spoonful of syrup, one teaspoonful
of salt, two teaspoonfuls of baking powder, if common
flour is used.
Directions. Mix up just before the meal like batter
cakes, gradually, with the milk in the middle of the
flour, to avoid lumps. The eggs should be thoroughly
beaten.
YEAST DOUGHNUTS.
Articles. Four pounds of loaf bread dough, one
pound of sugar, quarter of a pound of butter, half
ounce of soda.
Directions. Work the sugar and butter into the
dough, then set it away to rise until it is ready to drop
down, or if it drops it won't hurt it any ; then dissolve
535 CALL AT
JOS. MELCZIEIR & CO.
141-147 South Main Street
F=OR PURE WINES 7SND LIQUORS
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C. PBDEWSON A. AMUNDSEX
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452^ South Broadway Los Angeles, California
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following recipes
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the soda in a little milk or water and work it well into
Q
the dough ; then break them off. This will make a very
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nice twisted doughnut.
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BOSTON LEMON SNAPS.
Jf<2^.
Articles. One pound of flour, one-quarter pound of
2
1
butter, twelve ounces of sugar, three eggs, half an
n
ounce of cream of tartar, lemon flavor.
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Directions. Rub the butter and flour together, then
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add the sugar, eggs, cream of tartar and flavor; mix
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all together, break up in small pieces and make in little
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balls ; put on pans and flatten out with the hand ; bake
a
5"
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in a cool oven.
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CREAM PUFFS. 1
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BOSTON CREAM PUFFS OF THE BAKER'S SHOP.
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Articles. One quart of water, one-half pound of
33
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lard or butter, one-half pound of flour, ten eggs, little
>
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salt.
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Directions. Bring the water to a boil, with the lard
5 ' 5
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and salt in it ; put in the flour all at once and stir the
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mixture over the fire about five minutes, or till it be-
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comes a stiff paste ; then take it off and beat in the eggs,
3
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one at a time. Drop small spoonfuls of the paste on
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baking sheets, very slightly greased, allowing an inch
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or more of space between them, and bake in a moderate
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oven about twenty minutes. Cut a slit in the side and
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fill the puffs with pastry cream.
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Remarks. To the best bakers, who make them in
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large quantities daily, there is nothing easier than
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cream puffs, but it is not less true that they are mighty
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uncertain, where made only occasionally and baked in
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JOS. MELCZ.ER & CO.
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141-147 South Main Street
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CENTRAL STUDIO
ARTISTIC PHOTOGRAPHS
PHONES : HOME f 41 !. MAIN !>
452^ South Broadwaj
Los Angeles, California
We recommend ANGELUS FLOUR for best results in the
following recipes
the uneven heat of a cooking range, instead of an oven.
The more the paste is beaten up against the side of the
pan as the eggs are added, and after, the more the
puffs will expand in baking.
When they are perfect they are nearly smooth and
look like small cauliflowers, whence, perhaps, comes
some of their French names. To make them so, the
paste must be almost soft enough to run out of shape
on the pans. Another egg may be required.
It is safer to use a little less lard or butter and a little
more flour than the recipe for a first trial. The puffs
will not rise at all if the paste be allowed to become
cold before the eggs are beaten in it.
The handsomest puffs are those baked done, without
the oven door ever being opened in the meantime.
MOLASSES COOKIES.
Articles. One quart of molasses, two ounces of
soda, one pint and one gill of water, quarter of a pound
of lard and sufficient flour to mix.
Directions. Put the molasses, water, soda and lard
in a bowl, mix them together; then add flour enough
to make a nice dough, suitable to roll out and cut ; wash
with milk or water on top.
Remarks. Molasses cookies are very common cakes,
but they are not easy to make, for the reason that there
is no rule you can work by that will answer in all cases.
All molasses does not work alike ; some kinds will bear
more water than others, and the weather has to be
taken into consideration. In cold weather you can use
more water than in warm weather. Sometimes you
S3B CALL AT H-61S3
JOS. MELCZIER & CO.
141-147 South Main Street
FOR PURE URINES PCND LIQUORS
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ARTISTIC PHOTOGRAPHS
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PHONES : HOME r 4102, MAIN 5653
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452> South Broadway Los Angeles, California
63
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following recipes
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can use the same quantity of water as molasses. Be
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very careful and not get the dough too stiff, and do not
1 1
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work any more than is necessary to mix.
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ORANGE CAKE.
3
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Articles. Five eggs, one-half pound of pulverized
a
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sugar, one orange, one-half pound of flour, one and
Q
one-half dessert spoonfuls of rose water.
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Directions. Separate the whites from the yolks of
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eggs, then beat the whites and rose water together with
c
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a clean whisp for half an hour ; then add the sugar and
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grated rind of the orange; when well mixed add juice
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of the orange and the yolks of eggs ; beat until smooth,
5
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then add flour, after putting it through a fine sieve;
^ '"I
mix up lightly and put in a deep pan and bake about
fV t
one hour in a cool oven. Lemon cake may be made the
rh ^
same way by substituting lemons for the oranges.
5" 3 ^*
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APPLE FRITTERS.
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Peel carefully and slice your apples ; soak them in a
? s-s
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mixture of powdered sugar, lemon juice and brandy,
ll-t
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then dip them in the following batter and fry them in
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hot lard and dust with sugar.
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CREAM PUFF FILLING.
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Articles. One quart of milk, three-quarters of a
pound of sugar, six ounces of flour, one-half pint of
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ARTISTIC PHOTOGRAPHS
PHONES: HOME P4I. MAIN 1633
462# South Broadwaj
Los Angeles, California
We recommend ANGELUS FLOUR for best results in the
following recipes
POUND CAKE.
Articles. One pound of butter, one pound of sugar,
one pound of flour, a pint or twelve eggs, a small pinch
of soda.
Directions. Break up the butter well, add sugar,
beat well together, add eggs, a third at a time, and beat
again ; then add flour and soda ; beat sufficiently so as
to render flour smooth ; bake in a slow oven.
Remarks on Pound Cake. In all probability there is
no cake so generally in use as pound cake and if made
well there is no better cake. There are few rules to be
observed in making a good article. The butter must
be sweet, and if salt, wash it in cold water. While
beating it up be sure and keep the same motion of the
hand all through the process. If you beat one way until
tired and change and beat in the opposite direction the
cake will not be good. Use good powdered sugar.
You can leave the soda out if you choose, and the cake
in regards to eating will be much better. The soda has
the effect to make it much lighter, and consequently
the more salable. For home use it would be preferable
without.
COMMON FRUIT CAKE.
Articles. One pound of butter, one and a half
pounds of sugar, two pounds of flour, three pounds of
currants, half a pound of citron, half pint of milk, half
pint of molasses, three-fourths of an ounce of mixed
spices.
Directions. This cake is put together like wedding
cake. Bake on pans about one and a half inches deep,
wider at the top than at the bottom. The cake should
weigh about five pounds.
THfKIN S3S CALL AT J
JOS. MEL.C2LER & CO.
141-147 South Main Street
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CREAM FOR CREAM CAKES.
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Articles. One quart of milk, four eggs, one-half
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pound of powdered sugar, three ounces of corn starch,
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the whites of six eggs and a little salt and a little vanilla
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for flavor.
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Directions. Put the milk on the fire in a pan to boil ;
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corn starch and salt into a dish and mix well together ;
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LADY FINGERS.
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Articles. One pound of sugar, one dozen eggs, one
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pound of flour, juice and rind of one lemon.
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Directions. Mix sugar and eggs with an egg-beater
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to a light foam, until it is filled with little bubbles ; add
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the juice and grated rind of lemon, mix flour in care-
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fully, so as not to toughen mixture ; lay on paper the
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shape of the little finger and spinkle with powdered.
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sugar, and bake in large sheet pans; when done take
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from the pans and let cool. Wet the under side of the
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paper and they will come off easily, and then put two
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Articles. One and one-quarter pounds of sugar, six
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C. FEDEWSON A. AMUNDSttW
CENTRAL STUDIO
ARTISTIC PHOTOGRAPHS
PHONES: HOME F 4192, MAIN 5633
452J4 South Broadway L/os Angeles, California
CUSTARD PIES.
To bottom the pies make a piece of dough as
follows :
Articles. Five pounds of flour, two pounds of lard,
a little salt and water enough to make a stiff dough.
Directions. Rub the lard into the flour, then add the
water and work the dough smooth; then roll out in
pieces large enough for the plates you wish to bottom ;
trim the edges with a pair of scissors a little larger
than the plate, then turn the surplus edge under and
push it up all around the plate. There are different
ways of preparing the plates for custard pies. Some
bottom them even with the plate, then wet the edge
and put a narrow strip of paste around. Either way
will do.
CUSTARD FOR PIES.
Articles. Twelve eggs, two quarts of milk, half a
pound of sugar, half an ounce of salt and a few drops
of lemon oil.
Directions. Put the eggs, sugar, salt and lemon oil
in a bowl and beat up well, then add the milk and strain
through a hair sieve or tin strainer, made fine for the
purpose.
COCOANUT CREAM PIE.
Bottom the pie tin with crust and perforate with small
holes. Use the filling that is made for Cream Puffs.
After baking the crust take out and fill and put the
meringue on top and scatter cocoanut all over the
meringue, and put back in oven, so that the top is a
light brown color.
IN 533 CALL AT
JOS. MELCZIER & CO.
141-147 South Main Street
F=OR PVJF2E in^INES H1SD LIQWORS
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MINCE MEAT (ENGLISH).
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Articles. Four pounds boiled beef, four pounds of
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beef suet, four pounds of currants, four pounds of
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raisins, two pounds of citron, one pound of candied
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lemon, one pound of orange peel, six pounds of peeled
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apples, four pounds of sugar, four ounces of ground
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spices, namely, equal proportions of nutmeg, cloves and
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cinnamon; the grated rind of twelve oranges and also
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lemons, three pints of brandy, or madeira, sherry or
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Directions. Thoroughly clean the currants and rai-
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from and cut the suet up fine; place these with the
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lemon and orange peel, currants, raisins and candied
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lemons in an earthen jar; chop the apples and add
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them, trim the meat so that it will be lean and clear
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(see that it weighs four pounds when trimmed), chop
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this and add to the rest ; then add sugar and spice, mix
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all together ; then add brandy and cover the jar. (Jver
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LEMON PIE (BEST HOTEL KIND).
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one quart of water or milk, two ounces of corn starch,
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fifteen yolks of eggs and eight whole ones, one ounce
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of butter.
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Directions. Put the sugar in a sauce pan, grate in
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the lemon rinds, the yellow only, and squeeze in the
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juice without the bitter seeds; pour in the water and
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set the sauce pan on to boil ; mix the two ounces of corn
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starch with a little cold water, pour it into the sauce pan
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when the syrup is boiling-, and immediately take off the
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butter. They are not to be cooked in it. Bake in pie
pans lined with puff paste rolled out thin ; sift powdered
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sugar over the pies when done, or else meringue over
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ENGLISH PLUM PUDDING.
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Articles. Three pounds of flour, two pounds of
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chopped suet, two pounds of seedless raisins, one and
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ounces of mixed ground spice, cinnamon, mace, nut-
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pan, then mix the following fluids: One and one-half
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pints of milk, one-half cup of black molasses, eight
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eggs, one pound of common yellow sugar, one-half pint
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of brandy, one teaspoonful of salt. Inen stir both mix-
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and next morning tied up in four or five pudding cloths
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To half a pint of milk put one ounce of gelatine ; to
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this add a vanilla bean ; let it simmer over the fire ; beat
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the whites of four eggs to a stiff froth ; stir the yolks
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thoroughly with three ounces of pulverized sugar, and
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one pint of thick cream, and a wine glass full of white
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wine, to a complete froth. When the gelatine is dis-
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and sugar; add the whites immediately, next the
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cream ; beat all together. Then line the moulds with
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strips of sponge cake ; pour over the mixture and let it
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CORN STARCH CHOCOLATE PUDDING.
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Articles. Two quarts of milk, three ounces of
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grated chocolate, three-quarters of a pound of sugar,
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five ounces of corn starch, one ounce of butter, six or
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seven eggs, pinch of salt, one tablespoonful of vanilla
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extract.
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chocolate in it, beat frequently till the chocolate is
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thoroughly dissolved ; mix the starch as usual, and stir
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it in and remove it immediately from the fire; beat in
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the butter and eggs, and vanilla, bake about twenty
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minutes or till set in the middle ; serve warm, or with
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golden sauce, or cold with sweetened cream.
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when meringued over like the preceding one.
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PEACH COBBLER SOUTHERN STYLE.
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A large pie baked in shallow baking tins from one
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to one and a half inches in depth with bottom and top
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crust, glazed and sugared on top, and cut ont in squares
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or triangular pieces.
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flaky pie crust made with ten or twelve ounces of but-
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ter, to a pound of flour, is best; cover the bottom of
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the pan with a sheet of paste rolled quite thin, fill with
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ripe peeled peaches, strew over them half their weight
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of sugar, and a little nutmeg; cover with another thin
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sheet of paste, and bake about three-quarters of an
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hour ; when half done brush over the top with egg and
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water, and strew granulated sugar over ; put back and
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bake to a rich color ; when the fruit is too dry to make
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its own syrup, make a sauce to go with the cobbler ; all
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sorts of fruit or rhubarb can be used this way ; canned
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fruit should be stewed down till the juice becomes
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thick before being put in the paste lined tins.
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WE OCCUPY THREE FLOORS AND BASEMENT
General
Kitchen
Furnish-
ing Goods
AND
Household Supplies
Builders Hardware
Plumbing Materials
Plumbing and Tin Shops
Manufacturing and Jobbing of Every Description
COAL AND GAS
RANGES
INSURANCE GASO-
LINE STOVES
REFRIGERATORS
CUTLERY
MEAT CHOPPERS
BEST TIN AND
ENAMELED WARE
MECHANICS TOOLS
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HOSE
POULTRY NETTING
WASHING MACHINES
CARPET SWEEPERS
SAD IRONS
JAPANNED WARE
Established 1884
Jame W. Hellmao
719-725 South Spring St., Los Angeles, Cal.
109
C. FEDEWSON
A. AMUNDSEN
CENTRAL STUDIO
ARTISTIC PHOTOGRAPHS
PHONES: HOME F4192. MAIN 9653
452^ South Broadwaj
L,os Ang-eles, California
fauces
WINE SAUCE FOR PUDDINGS.
Articles. Two pounds of granulated sugar, one tea-
cupful of water, one pint of wine, one dozen of whole
cloves, one-half a lemon, one blade of mace.
Directions. Melt the sugar in the cup of water on
the fire, taking care it does not burn while dissolving ;
throw in the spices, and the lemon cut in bits, the seeds
excluded, and let simmer to draw the flavors; remove
from the fire, add the wine, then drain. It should not
boil after the wine is added.
BUTTER SAUCE.
Butter sauce, or as it is commanly called, melted
butter, is the foundation for a great number of sauces,
and requires very great care in preparation. Though
simple it is nevertheless a very useful and agreeable
sauce when properly made. When a large quantity of
butter sauce is required, put four ounces of fresh but-
ter into a middle-sized stew pan, with some grated nut-
meg ; to this add four ounces of sifted flour. Work the
whole well together, and moisten with a pint of cold
water; stir the same on the fire till it boils, and after
having kept it gently boiling for twenty minutes, pro-
ceed to mix in one pound and a half of butter, taking
care to stir the same quickly, the whole time of the
operation. Should it appear to turn oily, add now and
then a spoonful of cold water. Finish with the juice of
half a lemon, and salt to palate. Strain and it is ready
for use.
SUGAR DIP.
Articles. One cupful of brown sugar, one cup of
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CALL AT
JOS. MELC2LER & CO.
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141-147 South Main Street
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C. PSDKWSON
A. AMUNDSKW
CENTRAL STUDIO
ARTISTIC PHOTOGRAPHS
PHONES: HOME P4191, MAIN 0653
452^ South Broadwaj
Los Angeles, California
hot water, one-half cup of butter, one tablespoonful
of flour.
Directions. Mix flour and sugar together dry ; pour
the water on them, add the butter, stir over the fire till
it boils ; this sauce should be thick.
BLANC MANGE.
Parboil eighteen ounces of Jordan, and three ounces'
of bitter almonds, in a quart and a pint of water, for
about three minutes ; drain them on a sieve, and remove
the skins, and wash them in cold water ; after they have
been soaked in cold water for half an hour, pound them
in a mortar with six ounces of sugar, until the whole
presents an appearance of a soft paste. This must then
be placed in a basin with eighteen ounces of loaf sugar,
and mixed with a pint and a half of water ; cover the
basin with a sheet of paper twisted around the edges,
and allow the preparation to stand in a cool place for
about an hour in order to extract the flavor of the
almonds more effectually. The milk should then be
strained off from the almonds through a napkin, with
pressure by wringing at both ends. Add three ounces
of clarified gelatine to the milk of almonds. Pour the
blanc mange into a mould embedded in rough ice, and
when set firm turn it out on its dish with caution,
having first dipped the mould in warm water.
CURRANT AND RASPBERRY JELLY.
Pick the stalks from two quarts of red currants and
one quart of raspberries, then put these in a basin with
one pound of very fine sugar and a gill of water.
Bruise them thoroughly by pressing them against the
sides of the basin; then throw the whole into a bag
used for jelly, and filter the juice, pouring it back into
CALL AT 7
*JOS. MJEL.C2LEIR & CO.
141-147 South Main Street
FOR F=WF2B iflilNES KND LIQWORS
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CENTRAL STUDIO
ARTISTIC PHOTOGRAPHS
PHONES: HOME F 41I, MAIN 963 J
462# South Broadway
I^os Angeles, California
the bag until it runs perfectly bright; next add one
pint of clarified syrup, and two ounces of gelatine to
the juice, and pour the jelly i-nto a mould placed in
rough ice to receive it.
Remarks. This kind of jelly serves for the founda-
tion of several others ; for instance, it may be garnished
with a macedoine of fruits, with white raspberries, with
currants, strawberries, peaches or cherries. Either of
these fruits, when mixed with currant and raspberry
jelly prepared according to the foregoing directions,
will make it most delicious.
(Tream
ICE CREAM NO. 1.
Articles. Four quarts of pure cream, twelve eggs,
two pounds of powdered sugar, flavor.
Directions. Beat the sugar and eggs together; set
the cream on the fire in a copper or tin kettle, and bring
it to a boil, set it off, and let it cook a little ; add the
sugar, eggs and flavor. Let it stand until cold then
put in freezer and proceed as directed above.
CHOCOLATE ICE CREAM.
Use only three or four ounces of common unsweet-
ened chocolate to a gallon of cream or boiled custard.
Chocolate cream is generally too strongly flavored for
the majority. The foreign chocolate is about half
sugar and more of course can be used. Boil the choco-
late in some milk, with sugar, strain it into the cream
and flavor with vanilla besides. Beat the ice cream to
make it bright and rich colored. Melted chocolate
cannot be mixed at once with cold cream as it sets and
makes trouble. It must be considerably diluted first.
CALL AT
vJOS. MELCZIER & CO.
141-147 South Main Street
FOR F>WRB InilNES KND LIQWORS
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CENTRAL STUDIO
ARTISTIC PHOTOGRAPHS
PHONES: HOME P 4192, MAIN 9693
452^ South Broadway
Los Ang-eles, California
STRAWBERRY ICE CREAM.
Articles. Two quarts of berries, red, ripe and sweet,
two pounds of sugar, two quarts of cream.
Directions. Cover the fruit with the sugar and
mash them together, and rub the fruit and syrup
through a sieve into a bowl ; adding a cupful of water
to the pulp at last. Half freeze the cream by itself,
and then add the strawberry syrup and finish freezing
as usual.
STRAWBERRY CREAM ICE.
Articles. One quart of double cream, two pounds
of picked strawberries, pressed through a coarse hair
sieve, one and one-half pounds of sifted sugar, and a
few drops of cochineal to increase the color if needed,
as some strawberries are too pale to impart a suffi-
ciently deep tinge when mixed with the cream.
Directions. Mix the ingredients, freeze, and work
the composition to give the ice sufficient body and set
up the ice in its mould.
PINEAPPLE ICE.
Articles. Two cans of pineapple, two pounds of
sugar, two quarts of water, six or eight whites of eggs.
Directions. Strain the juice from the cans into the
freezer. Make a boiling syrup of the sugar, and one
quart of water, and throw in pieces of pineapple, pre-
viously cut in large dice. Let boil a few minutes and
then strain the flavored syrup also into the freezer.
Add the other quart of water and freeze. Strew some
sugar over the pieces of pineapple and set them on ice ;
when the syrup is nearly frozen, add some red fruit
juice or coloring to make it pink, the beaten whites, and
freeze again. Throw the pieces of pineapple on top,
cover down, and let remain until ready to serve, and
then mix them in.
S3B CALL. AT
JOS. MELCZER & CO.
141-147 South Main Street
L.IQWORS
113
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Articles. Two pounds of pineapple pulp made by
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peeling, grating or cutting up small or pounding and
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rubbing pulp through a strainer, twenty-four ounces of
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sugar, three pints of milk or cream, and six yolks of
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eggs.
Directions. Mix the ingredients in a stew pan and
3
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stir all together on the fire, to thicken the cream with-
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out allowing it to come to a boil at all ; rub the compo-
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sition through a sieve or strainer into a dish and after-
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LEMON ICE.
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Articles. Eight lemons, three pounds of sugar,
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three quarts of water, eight whites of eggs.
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Directions. Grate the rind of the lemons into a
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bowl, and squeeze in the juice. Make a boiling syrup
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of the sugar and half the water and pour it hot on the
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lemon zest, and juice, and let it remain until cold; then
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add the rest of the water. Strain the lemonade into a
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freezer and freeze as usual and at last add the whites
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whipped to a firm froth, beat, and freeze again. The
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scalding draws the flavor from the lemons. It should
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never be boiled and fewer lemons used when they are
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very large. This ice is perfectly white.
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MARASCHINO PUNCH.
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Articles. Two pounds of sugar, three pints of water.
1
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two lemons (juice only), two oranges (juice only), one
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pint of maraschino, six whites of eggs.
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Directions. Mix the sugar and water and juice of
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fruits together ; strain and freeze, add the whipped
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whites and beat up.
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ROMAN PUNCH.
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Articles. : Two pounds of sugar, three pints of
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water, five or six lemons, zest of three and juice of all ;
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three or four oranges, juice of all, zest of three; eight
8
whites of eggs, half a pint of Jamaica Rum, half a
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pint of Angelica or sweet wine.
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Directions. Grate the rinds of three or four lemons,
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and one or two oranges, according to size, and ripe-
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ness, into a bowl and squeeze in the juice of all without
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the seeds. Make a hot syrup of the sugar and a pint
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of the water and when it is cooled a little pour it to the
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zest and juice and let it remain till cold; add the wine
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before serving put in the wine and beat to mix.
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Take three pounds of best white sugar, put in a clean
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copper kettle with three-fourths of a quart of water
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and half a pound of glucose, place over a good fire,
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and stir with a wooden paddle until it begins to boil,
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using skimmer to remove dirt and scum that rises to
the top. Then take it off the fire and crush all lumps
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that remain undissolved, place on the fire again and
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cover with the lid to steam down the sides of the
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kettle. Then boil to 230 degrees ; then pour out on a
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slab well wet with cold water and let it remain until
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nearly cold. Then knead it with the hands into a soft
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like mass, then put in an earthen crock, and cover with
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a damp cloth until wanted for use.
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PEANUT CRISP.
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Take two pounds of sugar, one pound and a half of
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Spanish peanuts, half ounce of bicarbonate of soda.
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brisk fire and stir until sugar is dissolved and cook to
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a soft ball. Put in peanuts and cook till peanuts are
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well roasted, then take off the fire and stir in soda and
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pour on greased marble and spread very thin. When
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it begins to cool turn it upside down and pull thin and
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cut or break.
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MEXICAN PANOCHA.
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Have a quantity of shelled pecans cleaned and ready.
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Put two pounds of dark brown sugar and half pint
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of cream on the fire, and stir until it melts and boils,
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and cook to a soft ball. Take from fire, add the nuts
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and stir until the sugar is granulated; then drop in
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little cakes on wax paper.
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CHOCOLATE FUDGE.
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Take three cups of sugar, two ounces of butter,
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three cups of milk and four ounces of baking chocolate,
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stirring briskly for twenty minutes ; add enough vanilla
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to flavor well, just before removing from the fire. Beat
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until almost cold, then pour into greased pans and
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when quite cold cut into squares.
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MAPLE FUDGE.
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Take and crush a quantity of maple sugar and use
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one pound of sugar to one pint of milk. Pour the milk
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to the milk. Melt the sugar slowly and then bring to
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a fast boil; when the syrup thickens on the end of
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spoon, put in a tablespoonful of butter to each pound
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buttered pans, and as it hardens cut in squares.
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VANILLA TAFFY.
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Take two pounds of coffee A sugar, half a pint of
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water, a quarter of a teaspoonful of cream of tartar
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pan or a marble slab and when cool enough pull until
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BRINE FOR CUCUMBERS.
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Wash them in clear water, lay them in a jar, and
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sprinkle them well with salt ; as you lay in fresh cucum-
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bers, add more salt. They will make their own brine.
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FRENCH PICKLES.
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Take one peck of green tomatoes sliced, and six large
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onions sliced ; throw over them a teacup of salt and let
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them stand twenty- four hours ; drain, and boil in two
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quarts of water and one quart of vinegar twenty min-
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utes, then drain again and take four quarts of vinegar,
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two pounds of brown sugar, a half pound of white
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mustard seed, two tablespoons of ground allspice, the
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same of cloves, cinnamon, ginger and mustard, and a
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half tablespoon of Cayenne pepper; put all together
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with the tomatoes and onions and boil fifteen or twenty
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minutes, or until the tomato looks clear. Very fine.
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141-147 South Main Street
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FOR F>WRB JnCINBS JtND LIQUORS
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PHONES: HOME F4I91. MAIN 96S3
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PICKLED TOMATOES.
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Wash green tomatoes and slice them rather thin.
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Weigh them and to eight pounds of tomatoes allow
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three or four sliced onions, four pounds of sugar and
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one gallon of cider vinegar. Put the vinegar in a por-
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celain kettle with the sugar; stir, and when it boils
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remove it and let it stand a few minutes until you can
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remove the scum without wasting the vinegar; then
add the onions, two teaspoons of salt, one teaspoon of
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powdered cinnamon, one teaspoon of powdered cloves
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and one grated nutmeg; then set it upon the fire and
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add the tomatoes. When the vinegar begins to sim-
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mer, press them gently down ; let them boil two or three
minutes and put them into covered jars or, when cool,
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into wide-necked bottles.
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CUCUMBER PICKLES.
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To one gallon of water put two cups of salt ; let this
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come to a scalding heat and pour over the cucumbers ;
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let them stand over night and turn off in the morning ;
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scald vinegar and pour over them, and let them stand
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in this vinegar twenty-four hours; then take two tea-
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spoons of pulverized alum to a gallon of fresh
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vinegar, heat it and pour over the pickles ; add one
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tablespoon of sugar and spices to your taste. These
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pickles will keep a long time.
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GREEN PEPPER MANGOES.
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Secure nice large peppers ; cut a slit in them and take
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out the seed. Slice a head of cabbage very fine, salt it
1
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as for slaw, and mix very thick with black mustard
1
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seed ; fill the peppers with this dressing and sew up the
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slit. Lay them in a jar and pour over enough cold
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vinegar to cover them.
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Phones: Home 56S5
Main 2491
H. E. PLAKE
609 Lissner Building
515-524 South Spring Street
Representing
THE ROYAL TAILORS
Chicago and New York
Los ANGELES
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C. KtDBWSON
A. AMTTNDSttH
CENTRAL STUDIO
461% South Broadrraj
ARTISTIC PHOTOGRAPHS
PHONES: HOME P 41*2. MAIN 33
Ix> 8 Angeles, California
PICKLED CAULIFLOWER.
Take the whitest full-grown couliflower, cut off the
thick stock and split the flower into eight or ten pieces,
spread them on a large dish and sprinkle with salt;
let them stand twenty-four hours, then wash off the
salt, drain them, put them into a flat jar, scald with
salt and water (allowing a quarter of a pound of salt
to a quart of water), cover closely and let it stand
until next day; afterwards drain them in a hair sieve
and spread in a warm place to dry for a day and a
night. Then put them in a glass jar and pour over
them a pickle that has been prepared as follows : Mix
together three ounces of coriander seed, three ounces
of tumeric, one ounce of mustard seed and one ounce
of ginger. Pound the whole to a fine powder; put it
into three quarts of cider vinegar, set it by the fire in
a stone jar and let it infuse three days. These are the
proportions but the quantity of pickle must depend on
the quantity of cauliflower, which must be well covered
by the liquid ; pour it over the flower and secure the jar
closely from the air.
SWEET TOMATO PICKLES.
Eight pounds of ripe tomatoes, four pounds of
sugar, a half ounce of cloves, a half ounce of allspice
and a half ounce of cinnamon. Peel the fruit and boil
one and a half hours ; when partly cold add a half pint
of vinegar. Put away in jars.
PICCALILLI.
Mix tomatoes, chopped and drained, with chopped
onions, red and green peppers and horseradish; add
spices, salt, sugar and a little curry powder ; cover with
vinegar and boil one hour.
CALL AT 7
JOS. MIELCZ^ER & CO.
141-147 South Main Street
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PICKLED TOMATOES.
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Take small, smooth tomatoes, not very ripe, scald
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them until the skin will slip off easily, and sprinkle salt
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over them. After they have stood twenty-four hours,
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drain off the juice and pour on a boiling hot pickle
1
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composed of one pound of sugar, two teaspoons of
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cinnamon and two teaspoons of cloves to every quart
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of vinegar. Drain off the liquid, scald it and pour on
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them again, every other day for a week. They will
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require no further care. This is excellent.
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One pint of nasturtiums, one pint of small onions, a
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half peck of small cucumbers, one quart of string
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beans, one quart of small green tomatoes, four small
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carrots cut into rings, two heads of cauliflower, two
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ounces of white mustard seed, two ounces of black
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mustard seed, a half pint of salt, a half pound of ground
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mustard, mixed with eight tablespoons of olive oil, a
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fourth of an ounce of celery seed and a fourth of an
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ounce of tumeric. Mix well and cover with boiling
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SPICED CURRANTS.
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Five pounds of currants, four pounds of sugar, two
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tablespoons of ground cloves, two tablespoons of
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ground cinnamon and a half pint of vinegar. Scald
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the vinegar and spices together and pour over the fruit ;
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the next day pour off and scald again; the third day
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scald together.
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SPICED CURRANTS.
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Five pounds of fruit, four pounds of brown sugar
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and one pint of vinegar; add cinnamon and cloves
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(unground) to the taste. Boil two hours.
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A. AMT7NDSH
CENTRAL STUO1Q
ARTISTIC PHOTOGRAPHS
PHONES; HOME F41E, MAIN ss
LOB Angeles, California
SPICED GRAPES.
Squeeze the pulps from the skins, cook them till ten-
der, put them through a colander to remove the seeds,
then put pulps and skins together and make according
to the following receipt : Seven pounds of grapes, three
pounds of sugar, spice to the taste and one pint of
vinegar. Boil till the grape skins are tender and the
compound thick.
SPICED APPLES.
Five pounds of sweet apples, two pounds of sugar,
one quart of vinegar, three nutmegs, cloves, cinnamon
and a little salt. Boil the fruit in the syrup until soft.
SPICED PLUMS.
One peck of sorted plums, one quart of good vine-
gar, six pounds of brown sugar, two ounces of cinna-
mon, a half ounce of cloves and a half ounce of mace.
Boil the sugar with the vinegar and spices, then add
the plums and boil until they begin to be soft.
SPICED PEACHES.
Eight and a half pounds of peaches, three pounds of
sugar, one pint of vinegar, cloves, cinnamon stick and
ginger root. Tie the spices in a bag and boil with the
vinegar and sugar, and pour over the fruit. Repeat
this six successive mornings.
PICKLED GRAPES.
Cut bunches of not over ripe grapes and lay in a
jar with grape leaves between the layers. Pour over
the whole a cold syrup made as follows : One quart of
vinegar, four pounds of sugar, and cloves, cinnamon
and mace tied in a bag and boiled in the vineerar.
533 CALL AT 7
JOS. MEZLCZLER & CO.
141-147 South Main Street
F=OR PWRB iA^INES KND LIQWORS
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PHONES: HOME F419Z. MAIN 3633
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Cut the melon rind into strips or whatever shape
desired ; make a weak solution of alum and pour over ;
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let it stand twenty- four hours ; then scald in clear water
and drain. To seven pounds of rind, take one quart of
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good cider vinegar, four pounds of sugar and a half
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pint of ginger root ; put in the rind and boil till it looks
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clear ; then remove the fruit to a jar and boil the liquid
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PICKLED PLUMS.
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Seven pounds of peaches, four pounds of sugar and
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one quart of vinegar and spices. Boil the vinegar,
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To seven pounds of fruit allow three and a half
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syrup one pint of vinegar, one ounce of cinnamon and
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a half ounce of cloves. Put the spices into a bag and
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PICKLED PEARS.
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cassia buds, pounded and tied in a rag. Scald the pears
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CENTRAL. STUDIO
ARTISTIC PHOTOGRAPHS
PHONES: HOME F418I, MAIN 5633
452> South Broad way
Los Angeles, California
cm6 3tlcasures
Cooks who go to places where there are no scales to
use will find the following table useful :
A Cup. Means the common size of white coffee cup
generally used in hotels that holds half a pint.
Water. A pint is a pound all the world 'round, and
the standard cup being one-half pint is, therefore, eight
ounces.
Milk, vinegar and most fluids the same as water.
Molasses. A cup holds twelve ounces, a basting
spoon two ounces, thin syrup does not weigh as heavy.
Eggs. A cup of broken eggs is the same as five
eggs.
Yolks. A cup holds thirteen yolks, one-half pound.
Whites. A cup holds nine whites, one-half pound.
Whole eggs, ten average a pound. When you have a
bowl of whites or yolks left over, weigh or measure
them and you will know how many there are.
Butter. A cup of butter is seven and one-half
ounces, if pressed in solid. It is near enough generally
to call two cups of butter a pound, either pressed or
melted. Lard. The same as butter.
Suet. Minced suet, a cup is four ounces.
Chocolate. Grated cold chocolate, cup is three
ounces.
. Sugar. A level cup of granulated sugar is seven
ounces, although sugar by the grain is heavier than
water, the air spaces makes it measure lighter. A
round cup is one-half pound, fine icing sugar a cup is
but six ounces, dry yellow the same, all the sugar that
S3S CALL AT 7
JOS. MELC2LEIR & CO.
141-147 South Main Street
FOR F\JRB 3ICINBS 7CND LIQUORS
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can be scooped out of a barrel with a cup weighs nine
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Flour. A level cup of flour is four ounces, a cup
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weighs seven ounces, nearly twice the level full. A
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quart of flour just rounded weighs a pound.
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Corn Meal. A cup of corn meal is five ounces, three
rounded cups is one pound, a pound is a little less than
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a level quart.
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Oatmeal. A level cup is six ounces, all that can be
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dipped up with a cup weighs seven ounces, nearly one-
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half pound, three cups of water cooks one cup of oat-
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meal.
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Rice. A level cup weighs seven ounces, all that can
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be heaped in a cup weighs nine ounces, three cups of
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water cooks one cup of rice.
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Corn Starch. A level cup of cooking starch is six
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ounces, all that can heaped up in a cup weighs seven
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ounces, four cups of milk cooks one cup of starch.
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Tapioca. Same as rice.
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Farina. Same as corn starch.
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Light Bread Dough. A rounded cup of bread
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dough weighs from six to eight ounces according to
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lightness, three cups are a pound, one pound makes
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from ten to twelve rolls.
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Raisins. A heaping cup without stems is eight
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ounces, a pound without stems about fills one quart.
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Currants. A heaped cup dry weighs six ounces.
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Ground Coffee. A heaping cup is four ounces, it
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makes two quarts of coffee.
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PHONES: HOME P410I. MAIN 8093
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Tea. A heaping cup is two ounces, it makes four
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Oysters. A cup holds a dozen selects, or two dozen
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A Basting Spoon. Six basting spoons of liquid fill
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a cup. It holds about one-half ounce of melted butter
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or lard, same as size of an egg, and two ounces of
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thick molasses.
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A Tablespoon. Fourteen times quite fills a cup, or
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one-half pint. Two tablespoons of butter is one ounce '
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melted, a heaping tablespoon of sugar is one ounce, six
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or seven will fill a cup. A heaping tablespoon of starch
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is one ounce, four will fill a cup, starch can be heaped
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so much higher than sugar. A moderately heaped
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tablespoon of flour is one ounce, three will fill a cup if
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fully heaped.
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A Teaspoon. Is one-half tablespoon. It is near
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enough in most cases to call a teaspoonful one-half
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ounce of dry articles, rounded up, not including
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ground coffee or tea.
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Apples. Four average a pound, they lose a third by
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paring.
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Butter the size of an egg is anything from one to
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two ounces.
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A common wooden pail holds two and one-half gal-
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lons, or ten quarts, or forty cups.
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There are sixteen cups to a gallon.
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141-147 South Main Street
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POR F\JTRB 2BCINBS 7CND LIQUORS
s
127
Contents
Page
Bread and Cakes . .. .V ..?. f-. 83-103
Bandies 114-116
Eggs 46-50
Fish 10-12
Ice Cream 111-114
Index to Advertisements 5
Meats 26-45
Pickles and Spiced Fruits 116-123
Pies and Puddings 104-109
Poultry 18-25
Sauces 109-110
Sauces and Salads 50-60
Shell Fish 12-18
Soups 7.9
Title Page 3
Vegetables 60-83
Weights and Measures . .124-126
128
Make the Home
Happy !
Nothing adds more to the happiness and charm
of the home than music.
When buying pianos, player pianos or talking
machines visit "the old reliable house" with our one
price. Everything is marked in plain figures and
that one price absolutely the lowest. Agents for
Krakauer Bros., Ivers & Pond, Shoninger, Kohler
& Campbell, Apollo Player Piano, Victor Talking
Machines, Edison Phonographs.
64 & Broadway
o
Take One Accident and Health Policy, it will insure
your most valuable asset, your income producing
time and in case of disability it will work for you ;
Sift in Fire Insurance, just enough to protect your Home
and Furniture;
Add Life Insurance to suit taste and then
Stir about your business in peace of mind provided you
have dealt with
(Incorporated)
Los ANGELES, CAL.
300 CENTRAL BLDG.
Will gladly have representative call on you at any
time or place, if you will phone F 4727 or Main 4727.
No charge made for information that we guarantee cor-
rect.
