NORMAN
HERMAN
GEOFFREY
The law defines optometry as the meas-
uring of the powers of the human eye and
the making of lenses for the aid thereof.
Nearly all eye troubles are caused by
defective power or by eye strain and an
Optometrist
is one who devotes his en-
tire attention to relieving
the annoyances thus
caused.
So when you have
trouble with your eyes it
may be to your advantage
to consult
Herman Davis
& Sons
Optometrists
1014 K Street
Sacramento
HERMAN DAVIS
BUILDING
Home
1 cup of Common Sense
1 dash of Happiness
1 large size Smile, beaten in with the
bright side of life
Exclude all hatred, remorse and jealousy.
And Then Purchase Your Home
Funishings at
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The Most Complete in Sacramento
Does the largest groceteria business in Northern
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B
RANDS of national fame line our
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possible by five-store quantity buying,
by cash selling, by quick turnover.
Every conceivable package- food need
you'll readily fill from our amazingly
varied assortments whether you plan a
delicious picnic or an elaborate dinner.
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part of the city for a very small charge.
Resolve now to make your next food-
buying trip to Male's and save substan-
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LOWEST FOOD PRICES ON QUALITY BRANDS!
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HALE BROS., Inc.
JOHN F. PULLEN, Potentate WILLIAM BOWDEN, Recorder j
Ben Ali Temple
A. A. O. N. M. S.
Office, Mezzanine Floor, Hotel Sacramento
Stated Meeting
Second Tuesday of Each Month
P. 0. Box 594 Sacramento, Calif. Main 2689
JL , _
CHOICE RECIPES
Edited and Compiled by
Members of the Eastern Star
of Sacramento
Add to your meal some merriment
And a thought for kith and kin,
And then as a prime ingredient
A plenty of wit thrown in.
But spice it all with the essence of love,
And a litte whif of play,
Let a wise old book and a glance above
Complete a well-spent day.
For the Benefit of the
Building Fund
Eastern Star Hall Association
of Sacramento, Cal.
the Preference of Sacramento House-
wives for three-quarters of a century.
For virtually three-quarters of a century
since 1853 has Capital Milk been a sym-
bol of consistent quality and the highest
degree of purity. The faithful maintenance
of these standards throughout the years has
made Capital Milk the favorite of Sacra-
mento housewives.
For all household uses, but particularly
in their cooking do these housewives prefer
Capital Milk, because of its rich, creamy
smoothness and consistency. They have
learned that the delicious flavor of Capital
Milk means much in the success of pies and
cakes, light fluffy biscuits and other tempt-
ing dishes.
In all the recipes in this book that call
for milk, insure best results by using Capital
Milk.
INC.
I3ttic5 ft.
Phorn C.P.23DO
>=r=i---
makers oF Liberty Ice Cream
Contents
Page
Title Page 1
Favorite Recipes of Past Grand Matrons and Past Grand Patrons,
O. E. S. of California 5
Recipes for Large Gatherings 13
Canapes 15
Soups 17
Fish 21
Entrees 23
Meats and Poultry 29
Meat Sauces 41
Luncheon Dishes 43
Salads 45
Salad Dressing 53
Preserves and Pickles 55
Vegetables 63
Spanish Dishes 71
Eggs 73
Bread, Muffins, Waffles 77
Sandwiches 89
Cakes 95
Desserts, Pastry and Pies 125
Desserts 131
Frozen Desserts 143
Confectionery 145
Beverages 148
Miscellaneous Recipes Too Late For Classification 150
Hints .. ...155
Press of Larkin Printing Co.
Binding by Silvius & Schoenbackler
Department Cuts Courtesy Woodland Mail
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FRIBBLE SCHOOL OF BUSINESS
824 Jay Street Main 2501
CHARLES J. NOACK CO.
JEWELERS
Watches Silverware
Diamonds Stationery
EASTERN STAR JEWELS TO ORDER
ALSO A LARGE ASSORTMENT OF
EASTERN STAR PINS CARRIED IN STOCK
Established 1870
1022 K Street Sacramento, Calif.
FAVORITE RECIPES
of
Past Grand Matrons and Past Grand Patrons
0. E. S. of California
ARTICHOKE RING
(Zella Whitford Samson, W. G. M.)
Twelve artichokes
One cup cream
One cup milk
Six eggs
One cup bread crumbs (fresh).
Boil artichokes until they can be
rubbed through a colander. Add cream,
milk, bread crumbs, and well-beaten
yolks of eggs, and when mixed fold in the
stiffly-beaten whites. Pour in greased
ring, set in pan of hot water, and bake in
moderate oven until firm.
Filling
One pound sweetbreads
Two calves' brains
One can button mushrooms
One pint cream
Four tablespoons butter
Four tablespoons flour.
To the melted butter, add flour and
cook until foamy, add cream, stir until
thick and creamy, add salt; add mush-
rooms and blanched sweetbreads and
brains, cut in dice.
To blanch sweetbreads and brains, soak
one hour in cold water, drain, cover with
cold water, add one tablespoon lemon
juice or vinegar, two or three cloves,
dash of pepper, and a tiny piece of bay
leaf, simmer about fifteen minutes; drain
and remove fibers.
SPICE CAKE
(Maud E. Bowes, P. G. M.)
One cup light brown sugar
One-half cup white sugar
Two eggs
One-half cup butter
Two-thirds cup milk
Three teaspoons baking powder
Two cups flour
One teaspoon each cinnamon and nutmeg
One-half teaspoon cloves
Cream butter and sugar. Add egg yolks,
well beaten, sift together flour, baking
powder and spices and add alternately
with the milk. Fold in the beaten egg
whites and add one teaspoon lemon juice.
Bake in flat pan in moderate oven.
PRUNE CAKE
(Maud Dezell Bradley, P. G. M.)
One large cup prunes (cooked and cut up
in small pieces)
One cup walnuts (cut with sharp knife)
One cup sugar
One cup butter
One and one-half cups flour
One teaspoon soda
One teaspoon baking powder
Six tablespoons sour milk
One-fourth teaspoon salt
One teaspoon cinnamon
One-half teaspoon cloves
One-half teaspoon nutmeg
One teaspoon lemon extract
One whole egg
Two yolks.
Cream butter and sugar. Add prunes,
eggs well beaten, milk, flour, spices, wal-
nuts, and last the soda and baking
powder. Bake in three layers (moderate
oven). Put together with boiled icing.
GINGERBREAD
(My Mother's Recipe)
(Guy Woodham Brundage, P. G. P.)
One-half cup sugar, one-half cup mo-
lasses, tablespoon shortening, mix thor-
oughly. Add one teaspoon soda, one tea-
spoon baking powder, two cups flour, one
cup milk (sweet or sour), one-fourth tea-
spoon ginger, one-fourth teaspoon of cin-
namon. Cook until done.
MRS. BYCE'S PLUM PUDDING
(Lyman C. Byce, P. G. P.)
Two Ibs. currants
Two Ibs. raisins
One Ib. suet
Three-fourths Ib. brown sugar
One Ib. flour (sifted)
One-half Ib. chopped citron and lemon
peel together
EASTERN STAR SELECT RECIPES
One-half Ib. fine bread crumbs
One large cup molasses
One tablespoon salt
One teaspoon cinnamon
One-half teaspoon cloves
One-half teaspoon nutmeg
Two tablespoons baking powder (Royal)
One cup blanched almonds (chopped)
Eight eggs, beaten good
Juice of one lemon
Two large cooking spoons extract of rose.
Mixing Order: Flour, sugar, spice,
molasses, eggs, nuts, suet, lemon, raisins
and currants. Last add baking powder.
Mix well. If not moist enough add sweet
milk.
Grease steeple mold well, and steam
ten hours if all is for one pudding. When
cooked in small cans, divide time accord-
ing. Serve with hard sauce or cream.
BAKED FISH
(Benj. B. Cartwright, P. G. P.)
A fish weighing from four to six Ibs. is
a good size, and should be cooked whole.
Make a stuffing of bread crumbs, butter,
salt, pepper, a little salt pork, chop fine
parsley and a little onion; mix in one
egg; thoroughly fill the body of fish and
sew it up; lay in a large dripping pan
and lay across the top three or four strips
of salt pork; put a pint of water in the
pan and bake one and one-half hours;
baste often. Serve with the following
sauce: One cup vinegar; beat yolks of
two eggs with tablespoon salad oil and
two tablespoons prepared French mustard
and a little red pepper; then add vinegar,
a little at a time; beat well together.
PUMPKIN PUDDING
(Ernest W. Conant, P. G. P.)
One cup cooked and sifted pumpkin
One-half cup bread crumbs
One-half cup sugar, beaten with yolks of
two eggs
One-half cup raisins
One-half teaspoon cinnamon
One-half teaspoon nutmeg
One-half teaspoon ginger
One cup rich milk.
Blend well, and bake in quick oven
forty-five minutes. Cover with meringue
made with whites of two eggs, one-half
cup sugar and tablespoon ground nuts.
Return to oven until a delicate brown.
PENOCHE
(A large recipe)
(W. K. Chambers, P. G. P.)
Three cups light brown sugar
One cup white sugar
Level teaspoon salt
One can Eagle Brand milk (Bordens, the
kind babies use)
One cup water.
Put in kettle, stir all the time while
cooking as it sticks if you do not. When
soft ball stage, remove and set pan in
basin of cold water. Add two tablespoons
butter and one tablespoon vanilla, add
walnuts, pour into buttered pan, mark
off in squares. This is better next day.
ALMOND TORTE
(Chlo A. Craig, P. G. M.)
Three cups ground almonds
Six eggs
Two teaspoons of baking powder
One cup sugar
One tablespoon flour
Beat yolks of eggs and sugar, add
ground almonds, flour and baking powder
and the beaten whites of eggs. Bake
in three layers and put together with
whipped cream.
Almonds are not blanched.
PINEAPPLE-PEACH SALAD
(Ada Marsh Dalton, P. G. M.)
On crisp lettuce leaf lay one slice of
pineapple. Fill center with freshly grated
cheese, invert a half of canned peach
over cheese, cover with mayonnaise to
which has been added five tablespoons
of whipped cream, and sugar to taste.
Sprinkle top with chopped nuts and gar-
nish with marischino cherry.
BEE HIVES
(Anna D. Dudderar, P. G. M.)
Line custard cups with spaghetti. (Take
the long spaghetti and cook until tender,
leave in water until lining the cups.)
Fill cups with cheese souffle and bake
twenty minutes. (Set cups in cold water
when setting in even.)
Cheese Souffle
(Anna D. Dudderar, P. G. M.)
Two tablespoons butter, three table-
spoons flour, blend, and add one-half cup
scalded milk, one-half teaspoon salt and
a dash of cayenne, then one-fourth cup
grated old English cheese or young
American cheese. Remove from fire and
EASTERN STAR SELECT RECIPES
add the yolks of three eggs beaten until
lemon color. Cool mixture and fold in
the whites of eggs beaten until stiff and
dry. Pour in spaghetti lined custard
cups and bake twenty minutes in a slow
oven. Serve with creamed shrimp or
crab.
SAUTE ROYAL (ENTREE)
(Mrs. P. W. Dohrmann, P. G. M.)
One medium lobster
One crab
One cup picked shrimps and fifty Cali-
fornia oysters in their liquor.
Cut up six ripe tomatoes, one clove
garlic, one large sweet pepper, one stalk
celery and some parsley. Cook these
together three-fourths of an hour, strain
and set aside.
In another saucepan cook together
one-half cup butter, one-half cup pastry
cream and three tablespoons flour. When
well blended add the oyster liquor, a wine
glass sherry, a dash paprika and pinch of
salt, and then the strained tomato sauce.
Now add the lobster, cut in dice; the
shredded crab and the oysters, and cook
until oysters curl on edge.
Serve hot in entree dishes with cheese-
sticks.
Also delicious if made of sweetbreads
and mushrooms substituted for lobster,
etc.
ORANGE MARMALADE
(Effie Easton, P. G. M.)
One orange
One lemon
One grapefruit
Four pints of water
Four pounds of granulated sugar.
Fruit should be large and perfect as
rinds are used. Wash fruit well, scrub-
bing with brush, dry thoroughly. Slice
fruit without peeling thin and small. Re-
move seeds. Put sliced fruit into kettle
with four pints of water, soak over night.
In morning boil one and one-half hours
(will be soft), add four pounds of sugar,
boil for another one-half hour. Skim off
surface impurities. Turn into glasses.
When cold cover with melted paraffin,
when hardened cover with the top.
This recipe will make ten glasses of
A No. 1 marmalade.
BAKED STEAK
(Robert Edgar, P. G. P.)
Take a thick porterhouse or tenderloin
steak, at least one inch thick; place in
double roaster, cover with sliced onions
and mushrooms, and over all pour a gen-
erous allowance of tomato catsup. Put
a little water, season with salt and pep-
per, and bake in rather a slow oven for
about one hour. Serve at once.
APPLE CAKE
(Louise Mae Elsensohn, P. G. M.)
One cup apples ground
One-half cup butter .
One cup sugar
One cup Sun-Maid raisins
Five tablespoons water
One teaspoon allspice
One teaspoon soda
One-half cup nut meats
Few grains salt
Flour.
Put apples through food grinder; cream
butter and sugar; add ground apples,
mix; add water, mix; add spices, salt and
soda, mix; add fruit and nuts, mix; then
stir into mixture flour enough to make
very stiff. Bake one hour in slow oven.
WORLD'S FAIR CAKE
(Gertrude S. Freeman, P. G. M.)
Six tablespoons of grated chocolate,
three of milk, three of sugar, put in a
dish and beat till thoroughly dissolved.
Three eggs beaten separately. One and
one-half cups sugar, one-half cup butter
creamed together; two cups flour with
one teaspoon baking powder, one-half cup
milk, add chocolate, yolks of eggs, half
of the milk and flour to half of the
creamed butter and sugar; the rest of
the mixture with the white of eggs. Bake
in two layers.
Frosting
Two cups sugar, one-half cup milk,
butter size of an egg; boil ten or twelve
minutes; beat till cold.
DEVIL CAKE
(Clara A. Giberson, P. G. M.)
One-half cup boiling water, one-half cup
ground chocolate and one-half teaspoon
soda; set aside to cool. One and one-half
cups brown sugar, one-half cup butter;
cream together. Add two well beaten
eggs, one-half cup sour milk, pinch of
salt, two cups flour, one teaspoon baking
powder, rounded; mix well. Add cool
mixture last. Bake in three layers.
Sweet milk may be used, in which case,
use two teaspoons baking powder; but
add a pinch of soda to the first mixture,
on account the brown sugar and choc-
olate.
EASTERN STAR SELECT RECIPES
Filling
Two tablespoons of cocoa or chocolate,
two tablespoons black coffee, one tea-
spoon vanilla, powdered sugar to make
stiff cream.
GRAHAM BREAD
(Mary Ellen Gillespie, P. G. M.)
Two cups graham flour
One cup flour
One and one-half cups milk
One-half cup molasess
One teaspoon baking powder
One-half teaspoon soda (in molasses)
One cup raisins
Salt.
Bake about forty-five minutes or one
hour.
WELSH RAREBIT
(A. Hammer, P. G. P.)
Put into chafing dish for eight to ten
persons:
Four cups cheese, eastern, grated or cut up
Two rolls butter, rolls size of walnut.
Heat in pan over water dish a little,
then add:
Six to eight tablespoons cream.
Continue to heat until mixed, then
season.
Dash cayenne
Two tablespoons Worcestershire sauce
Small amount mustard, mixed
Ten to fifteen drops tabasco sauce
Some salt.
When mixed, add:
Four eggs, beaten
One-half cup ale or stale beer
Cook until stiffening up.
Serve on crackers.
LADY FINGER CAKE
(Maude Noble Haven, P. G. M.)
Part I Two squares unsweetened
chocolate (buy Baker's chocolate in a
four-square cake, and use two of the
small squares), melt this chocolate in
double boiler over hot water. Then beat
together one-half cup sugar, yolks of four
eggs, and add one-fourth cup water. Mix
this with the chocolate and cook in
double boiler until thick (about fifteen
minutes). Set aside to cool.
Part II One-half cup unsalted butter,
one cup powdered sugar, one-half cup
chopped walnuts, one teaspoon vanilla.
Mix and add to Part I.
Lastly, add well-beaten whites of four
eggs.
Line spring form pan with butter, then
with lady fingers (split). Fill with mix-
ture, cover with layer of lady fingers,
cover with whipped cream (one-half
pint), to which is added a little sugar
and vanilla. Sprinkle over the top a little
nutmeg. Set in refrigerator over night,
or about twelve hours, before using.
Instead of Part I, may use orange
flavor as follows:
Part I One cup orange and lemon
juice (four oranges, one and one-half
lemons), four egg yolks (well beaten),
four tablespoons flour, one-half cup sugar.
Cook in double boiler until thick.
POTATO CAKE
(Ella Tyler Hall, P. G. M.)
Two-thirds cup butter
Two cups sugar
Two cups flour
One cup mashed potatoes
One-half cup sweet milk
Four eggs
One cup grated or ground chocolate
One cup chopped walnuts
Two teaspoons baking powder
One teaspoon each cloves and cinnamon
One-half teaspoon each nutmeg, allspice.
Cream butter and sugar; add yolks,
well beaten; sift baking powder, flour
and spice; add alternately with milk; add
potatoes, chocolate and lastly whites of
eggs, well beaten.
SHRIMP WIGGLE (Chafing Dish)
(Minnie Hiner, P. G. M.)
One can French peas
Two tablespoons butter
One pint bottle cream
Two cans shrimp
Two level tablespoons flour.
Melt butter and stir in flour. Then
add cream or milk to desired consistency.
Shred shrimps and add peas and shrimps.
Season with salt and pepper to taste.
Pour over crisp crackers or slices of thin
toast. Will serve between six and eight
people and makes a most delicious light
lunch.
CREAMED SWEETBREADS
(Wm. Frank Holman, P. G. P.)
Allow sweetbreads to stand in water
to which has been added one teaspoon of
salt, one or two hours before cooking.
Boil until tender. Cover with cold water,
allow to cool and pull apart removing
membrane.
Sauce
Two tablespoons flour
One tablespoon butter
EASTERN STAR SELECT RECIPES
One cup rich milk
One-half teaspoon salt
One-half teaspoon pepper.
Add sweetbreads to sauce, allow to
cook until heated thoroughly. This may
be served in ramekins or patty cases.
APPLE TORTE
(Annie M. Johnson, P. G. M.)
Peel and slice seven large apples, add
two tablespoons butter and six table-
spoons sugar. Cook twenty minutes,
stirring continually. Beat six eggs well
and add one pint of cream (sour or
sweet). One tablespoon vanilla. Add all
of the foregoing to the cooking apples.
Steam until it thickens, stirring. Take
ten cents worth of zweiback, rolled and
sweetened to taste, add cinnamon. But-
ter a spring-form generously, line a quar-
ter of an inch with the sweetened crumbs,
pour in the filling gradually, putting
crumbs on side and top. Put small
pieces of butter on top and bake slowly
one hour.
BLITZ TORTE
(Emma R. Leach, P. G. M.)
One cup sugar
One-half cup butter, creamed
Yolks of four eggs, beaten well
Three-fourths cup milk
Two cups flour
Two teaspoons baking powder
Vanilla.
Whites of four eggs, beaten stiff; add
one cup sugar, one-half cup finely chopped
nuts, spread on cake and bake.
Filling
One whole egg, one-half pint coffee
cream (sweet or sour), one tablespoon
corn starch, two tablespoons sugar,
vanilla, pinch of salt. Cook in double
boiler until thick.
CHOCOLATE POTATO CAKE
(Stella Morgan Linscott, P. G. M.)
Two cups sugar
Three-fourths cup butter
Four eggs (beaten separately)
One-half cup milk
Two cups flour
Two teaspoons baking powder
One cup ground chocolate (or cocoa)
One cup chopped walnuts
One cup chopped raisins (or currants)
One cup cold mashed potatoes
One teaspoon cinnamon
One teaspoon allspice (or cloves).
Cream sugar and butter. Sift flour and
baking powder together. Mix ingredients
in order given above. Bake in buttered
pan one hour in moderate oven.
BISCUITS (Baking Powder)
(Delos Mace, P. G. P.)
(Makes fourteen large biscuits)
Two cups flour
Four teaspoons baking powder
One-half teaspoon salt
Two or three tablespoons fat
Two-thirds cup milk or water.
Sometimes add orange marmalade.
N. B. Delos would not tell, but editor
thinks this is the recipe he used.
CREME OMELET
(Elizabeth Mary Marshall, P. G. M.)
A piece of butter size of walnut, two
tablespoons flour, one-half teaspoon salt,
dash of black pepper two cups of milk.
Make a cream sauce; allow cream sauce
to cool. Four yolks of eggs well beaten,
add to sauce whites of eggs, beat very
stiff and fold in. Bake in oven.
Hot biscuits served with this omelet
makes a quick luncheon dish.
GERMEA CAKE
(Fannie McCowan, P. G. M.)
Yolks of six eggs
Two cups powdered sugar
Three-fourths cup Germea
One-fourth cup stale bread crumbs
One teaspoon baking powder
One cup chopped nuts.
Add the beaten whites and bake in
three layers about thirty-five or forty min-
utes. Serve with whipped cream between
layers.
ANYTHING
"Anything that is good to eat is a
favorite of mine."
JOHN McNAB, Past Grand Patron.
ESCALOPED MEAT
(Wm. J. Mossholder, P. G. P.)
One tablespoon butter
Two tablespoons flour
One and one-half cups milk or stock
One cup meat
One cup macaroni
Bread crumbs, salt, pepper and cayenne.
Brown butter in pan, add flour and
cook until brown, add milk (cold), and
stir until thick. Cut meat in cubes, dust
with salt and pepper. If lamb or celery
are used celery salt may be added. Butter
baking dish, mix meat and macaroni with
10
EASTERN STAR SELECT RECIPES
sauce, add bread crumbs dusted with
salt and pepper and moisten with melted
butter.
CURRY OF MUTTON
(Ray Musser, P. G. P.)
One tablespoon butter
One tablespoon minced onion
One tablespoon curry powder
Two tablespoons flour
One pint stock or one and one-half cups
milk
One pint mutton, salt and pepper.
Melt butter in pan, add onion and cook
until slightly browned. Cut meat in
cubes and add to butter and onions,
brown slightly. Add sauce and cook until
tender. Serve with border of boiled rice.
PLANKED STEAK WITH
TOMATO SAUCE
(Ernest E. Noon, P. G. P.)
Put steak in iron baking dish. Cover
with one can tomatoes; three large
onions; piece garlic. Add water, let bake
about two hours. Thicken sauce after
removing steak, then pour over steak
and serve very hot.
ORANGE MARMALADE
(Carrie M. Peaslee, P. G. M.)
Discard the thick ends of four navel
oranges and slice thin through skin and
pulp. Slice three lemons after removing
peel and seeds. To every cup of the
mixed fruit add two of cold water and
let stand twelve hours, then boil thirty
minutes. Measure fruit and sugar cup
for cup, let mixture stand until sugar is
all dissolved, then boil until it jellies
(about half hour).
PINEAPPLE RICE
(Carrie Louisa Peaslee, P. G. M.)
Boil one cup rice until tender, drain,
and while hot add one large cup of well-
drained crushed pineapple and three-
fourths cup powdered sugar. Pack in
well-greased molds and chill.
Serve with whipped cream and sprinkle
with chopped nuts.
SHAMROCK SALAD
(D. W. Pierce, P. G. P.)
Remove the stems from two large
green peppers; cut each pepper into
halves and remove the seeds.
Cream one tablespoon of butter; beat
in two cream cheeses, one-half teaspoon
salt, one-half tablespoon cream, and one
dozen stuffed olives chopped very fine.
Use this mixture to fill the prepared pep-
pers. Press the filling in firmly and set
on the ice to become chilled.
With a sharp knife cut across to make
very thin slices; arrange on a bed of
heart leaves of lettuce, four slices to each
portion. Over all pour a little French
dressing with mustard.
Pour into a bowl two teaspoons mus-
tard (prepared); add one-fourth teaspoon
salt and one eighth teaspoon pepper.
Then gradually beat in three tablespoons
of oil and, lastly, one tablespoon and one-
half of vinegar. If desired, one-fourth
teaspoon of onion pulp may be added.
ORANGE LAYER CAKE
(E. M. Porter, P. G. M.)
Three eggs, whites
One egg, yolk
Three-fourths cup milk
One and one-half cups sugar
Two cups flour
One-half cup butter
Two teaspoons baking powder
One teaspoon vanilla extract.
Beat whites of eggs very stiff, add yolk
of one egg. Sift flour, sugar and baking
powder three times, then stir in milk and
add to the eggs. Melt butter and add
last. This makes three good layers.
Put together with following filling:
Juice of two oranges and grated rind of
one, juice of one lemon, one-half cup of
boiling water, three- fourths cup sugar,
yolks of two eggs, one heaping tablespoon
of flour, small piece of butter. Mix flour
with cold water, add egg last. Cover
cake with orange frosting.
TAPIOCA CREAM
(Frances E. Ryder, P. G. M.)
One quart milk
Three tablespoons tapioca
Three eggs
One-half cup sugar
Soak the tapioca over night in cold
water; in the morning heat the milk and
stir in the tapioca; when boiling, add
yolks of eggs and sugar; when as thick
as cream remove from the fire; when
cool, flavor and spread with the whites
of eggs whipped and sweetened.
SWEETBREAD SALAD
(Mabel B. Seymour, P. G. M.)
One cup sweetbreads
One cup cucumbers
Two tablespoons mayonnaise
EASTERN STAR SELECT RECIPES
11
Two tablespoons mixed seasoning
Two tablespoons whipped cream.
Allow sweetbreads to stand in water
one or two hours before cooking. Add
one teaspoon of salt to water and if
necessary change water once. Drain and
cover with boiling water, add one tea-
spoon salt and one teaspoon lemon juice.
When tender drain and cover with cold
water. When cool pull apart and remove
membrane. Pare and slice cucumbers
lengthwise then holding parts together
cut across the other way. Mix sweet-
breads and cucumbers, cover with dress-
ing and serve at once. Garnish with
lettuce leaves.
CHICKEN SPANISH FOR TEN
(Minnie Seymour, P. G. M.)
Three chickens, large fryers
One can full packed tomatoes (Del Monte)
Six dry onions (medium)
One clove garlic
Two bell peppers.
Cut up chicken and fry in one-half cup
olive oil and one-fourth pound butter in
Dutch oven or heavy fry pan, chop onions
and peppers fine, mash garlic and fry
after chicken has been taken out. Then
place all together in Dutch oven and
add tomatoes, one tablespoon sugar, salt
to taste and cook all slowly for about one
hour, or until chicken is tender but does
not drop from bones. Add a little cayenne
pepper if bell peppers are not hot.
SPICE LAYER CAKE
(Ivy Crane Shelhamer, P. G. M.)
One-half cup butter and one and one-
half cups white sugar, creamed together.
Add yolks of two eggs and one whole egg,
four tablespoons molasses, one cup sour
milk with one teaspoon soda dissolved in
two tablespoons hot water, one-half tea-
spoon nutmeg, one-half teaspoon cloves,
one teaspoon cinnamon, two and one-half
cups flour with two teaspoons baking
powder and a pinch of salt. Bake in
layers.
Tutti Fruitti Filling
Two and one-half cups white sugar and
one cup water boiled until mixture hard-
ens in cold water. Pour over well-beaten
whites of eggs. Add one cup chopped
raisins, one cup chopped walnuts (not too
fine), one cup chopped Maraschino cher-
ries. Flavor to taste, beat well, and
spread between layers and on top of cake.
SNOW PUDDING
(Maud Biglow Sibley, P. G. M.)
One tablespoon granulated gelatine
One-fourth cup cold water
One cup boiling water
One cup sugar
One-fourth cup lemon juice
Whites three eggs
Soak gelatine in cold water, dissolve in
boiling water, add lemon juice, strain,
and set aside to cool; occasionally stir
mixture, and when quite thick, beat with
wire spoon or whisk until frothy; add
whites of eggs beaten stiff, and continue
beating until stiff enough to hold its
shape. Mould, or pile by spoonfuls on
glass dish; serve with cold boiled custard.
Boiled Custard
Two cups scalded milk
Yolks three eggs
One-fourth cup sugar
Pinch of salt
One-half teaspoon vanilla.
Beat eggs lightly, using fork, add sugar
and salt; stir constantly while adding
gradually hot milk. Cook in double boiler,
stirring until mixture thickens and a coat-
ing is formed on the spoon, strain imme-
diately; chill and flavor. Do not cook too
long as custard will curdle.
FOOD FOR PAST GRANDS
(Lena Walker Stannard)
Two cups sugar
Six eggs
Ten tablespoons cracker crumbs
One Ib. broken English walnuts
One-half Ib. dates, cut fine
Two teaspoons baking powder.
Bake forty-five to sixty minutes in slow
oven.
ROLLED BEEFSTEAK
(James R. Tapscott, P. G. P.)
Ingredients:
One pound round steak cut thin
One cup soft bread crumbs
One-eighth teaspoon ground cloves
Pepper
One-half teaspoon salt
One small onion (chopped)
Salt, pepper and flour
Hot water or milk.
Method: Cut round steak of one-half
inch thickness into pieces three by four
inches. Make a stuffing of the bread
crumbs, chopped onions, cloves, salt and
pepper, with enough hot water or milk
to moisten. Spread the stuffing over the
pieces of steak, roll up each piece and
12
EASTERN STAR SELECT RECIPES
tie it with a piece of string or skewer it
with toothpicks. Dredge generously with
flour and add salt and pepper. Brown in
beef drippings or other fat. Cover with
boiling water and simmer for one and
one-half hours or until tender. Remove
the strings or toothpicks and serve the
meat with the sauce in which it was
cooked.
ICE BOX CAKE
(Dr. Lew E. Wallace, P. G. P.)
First Part
One cup grated pineapple
One-half cup sugar
Four level teaspoons of flour and corn-
starch
Four egg yolks, beaten.
Second Part
One-half cup unsalted butter
One cup powdered sugar
Four egg whites stiffly beaten
One-half cup finely chopped walnuts
One teaspoon pistacio (if desired)
One-half pound lady fingers.
Cook first part in double boiler until
very thick, stirring constantly. Set aside
until thoroughly chilled. Meanwhile pre-
part second part as follows: Cream the
butter until waxy, gradually add sugar,
beat until creamy, then add flavoring and
chopped nuts. Combine first and second
mixtures and when thoroughly mixed fold
in the stiffly beaten whites.
Line sides and bottom of tin with lady
fingers, having rounded side of lady
fingers next to pan. Then pour in the
cold mixture, and set aside for twenty-
four hours. An hour or so before serving
remove cake to serving plate. Whip two
cups cream, spread on cake, and trim
with a border of walnuts or pecans, or
drained maraschino cherries.
TAMALE LOAF
(Elizabeth B. Wheeler, P. G. M.)
One can tomatoes
One can corn
Two cups olive oil
ROBERT J. COULTER j
Attorney-at-Law
Suite 404 Bryte Building
Seventh and J Streets
Phone Main 3651 Sacramento
One-fourth cup butter
One cup chipped chicken
One teaspoon salt
Two onions
Three cloves garlic
Pepper
Several chile tepins (they are nice and
hot).
Cook until done, then let cool, then add :
Three eggs, well beaten
One cup milk
Two cups yellow corn meal
Season with cayenne pepper and chili
powder.
Bake thirty-five minutes.
DATE PUDDING
(Kate Josephine Willats, P. G. M.)
One-fourth cup butter
One and two-thirds cups flour
One-half cup molasses
One-half cup milk
One-half level teaspoon soda
One-fourth level teaspoon salt
Cinnamon, cloves, nutmeg, mace
Three-fourths cup dates chopped (gener-
ous)
Four figs (large)
One-half cup walnuts.
Method: Melt butter, add molasses and
milk, then flour sifted with soda, salt and
spices. Beat well, then add fruit. Turn
into well buttered individual moulds and
steam two hours. Serve with whipped
cream.
SPONGE CAKE
(Mary Josephine Young, P. G. M.)
Beat the whites of three eggs to a stiff
froth, then carefully fold in one scant
cup of sugar; flavor with lemon; beat the
yolks of three eggs until light and thick;
add one teaspoon of lemon juice, also
one-fourth of a cup of hot water, beating
the mixture continually; pour the yolks
gradually in with the beaten whites and
sugar, then gently fold in one cup of
flour. Bake in an oblong loaf in a mod-
erate oven.
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RECIPES FOR LARGE GATHERINGS
13
Recipes for Large Gatherings
TAMALE PIE
(Serves 125 people)
(Mabel Boyd Seymour, P. G. M.)
Twelve cans corn
Eighteen cup tamales
Two quarts tamale sauce
One-half Ib. butter
Salt and Grandma's pepper to taste
Two quarts ripe olives
Two Ibs. Tillamook cheese (grated).
Bake in large round pans three quarters
or one hour in moderate oven. Serve on
toasted crackers.
CREAM CHICKEN
(Will serve 75 people)
(Mary B. Dixon, D. G. M.)
Two cups cream
Eight cups milk
Five cups chicken broth
Thirty level tablespoons flour (four cups)
Thirty level tablespoons butter (two Ibs.)
Three teaspoons salt
Twelve cups chicken (picked from bone),
about four or five chickens or twenty
Ibs. dressed
Six egg yolks
Four cans mushrooms
Cayenne
Juice of one large lemon.
Make in double boiler.
Melt butter, add flour and salt, stir
until well blended, then add milk and
broth, which has been heated to boiling
point, stir vigorously to avoid lumps; add
chicken and mushrooms, and just before
serving add egg yolks and cream.
CREAMED SHRIMP WIGGLE
(Will serve 50 people)
(Mary B. Dixon, D. G. M.)
Six cups shrimps
Six cups peas (cooked)
Three-fourths teaspoon paprika
Twelve tablespoons butter
Twelve tablespoons flour
Two tablespoons salt
Two tablespoons parsley
Ten cups milk.
Prepare shrimps by washing and drain-
ing and breaking into small pieces. Melt
butter in pan, add flour, then pour in
gradually the milk; as soon as sauce
thickens add shrimps and peas, with all
the seasonings; bring to the boiling point
and serve on buttered crackers.
PINEAPPLE PUDDING
(Will serve 60 people)
(Mary B. Dixon, D. G. M.)
Four Ibs. marshmallows.
Dissolve in double boiler in three cups
pineapple juice; when cool add:
Five cans pineapple, shredded
Three cups chopped nuts
Twelve bananas, cut in cubes
Two quarts whipped cream.
Keep on ice and add to dissolved
marshmallows just before serving.
COFFEE FOR 50 PERSONS
One Ib. coffee
Two eggs
Ten quarts water.
Mix coffee and eggs, adding enough
cold water to mix thoroughly; place in
coffee bag and cover with water. Let it
come to boiling point for ten minutes,
then remove to back part of range and
keep hot until served.
BEAUTY SALAD FOR 40
Dissolve four packages of raspberry
Jell-O in four pints of boiling water. Fill
mold one-fourth full and let harden.
Coarsely chop twelve bananas, sprinkle
with lemon juice and add two cups
chopped walnut meats. Put mixture on
top of hardened Jell-O and pour on rest
of Jell-O when it is a cold liquid.
Cut into individual cubes, garnish with
bananas dusted with chopped nuts.
Place all on lettuce leaf and dot with
dressing.
ELLIOT GOULASH
(Serves 25)
(Mabel B. Seymour)
One can pimientos
One can tomatoes
One can mushrooms
One can peas.
All should be heated together in their
own liquids reduced one-half.
One Ib. round steak, ground fine
One package spaghetti, boiled in salted
water
One-half Ib. salt pork, ground fine
Three onions, chopped fine.
Method: Fry pork soft, chop onions,
fry, turning constantly, add beef. Stir,
when well cooked, add vegetables. Stir
14
EASTERN STAR SELECT RECIPES
and cook slowly. Then add spaghetti.
Mix thoroughly. Put in baking dish,
cover with one lt>. of eastern cheese, cut
fine. Bake three-quarters or one hour.
Must be well cooked.
ITALIAN SPAGHETTI
(for 20)
(Mabel B. Seymour)
Cook sufficient spaghetti in salt water
until done, remove from fire and drain;
chop four large onions, cover with olive
oil and cook until done. Add one and
one-half cups of dried mushrooms (25c
worth) which have previously been
soaked and chopped, two cans tomatoes,
one clove garlic. Let all simmer gently
until done. Season with salt, pepper,
paprika and one-half teaspoon of allspice.
After adding spaghetti and mixing well
add about 50c worth of Parmesan cheese,
grated (about two soup plates). Stir
thoroughly. Serve hot.
RUSSIAN SALAD RING
(Dr. Lew E. Wallace, P. G. P.)
Five rounding teaspoons Knox Sparkling
Gelatine
Five and one-half cups mayonnaise
One bottle Heinz Chili Sauce
Fourteen tablespoons pimentoes cut in
small pieces
Seven teaspoons chives, cut fine
Five tablespoons tarragon vinegar
Ten teaspoons cold water
Three hard-boiled eggs.
Soak gelatine in the cold water for five
minutes. Dissolve gelatine by placing
over hot water, and chill. Mix all other
ingredients, add the dissolved gelatine,
mix thoroughly, pour into mold and chill.
This recipe will fill a two-quart ring
mold. Grease mold with butter before
putting mixture in. Turn out on large
round plate, fill center with crab salad
which has been marinated with a French
dressing, garnish with lettuce, tomatoes,
green stuffed olives, etc.
Carl D. Hagge
Frank H. Allen
Quantity as Well as Quality
Guaranteed by
Superior Lumber
& Fuel Co.
MY PRIZE SALAD
(Georgiana V. Polhemus, P. G. M.)
One Pint shredded cabbage
One can white cherries
One can sliced pineapple
One Ib. almonds, blanched
One box marshmallows
One pint whipped cream.
Cut cherries in halves. Dice pineapple.
Cut almonds fine. Cut marshmallows in
small pieces. Have everything on ice
until ready to mix. Thin the dressing
with the whipped cream. Add the cab-
bage and fruits.
White Dressing for the Salad
Whites of four eggs (beat very little)
One-half cup sugar
Two tablespoons flour
Juice of three lemons
Four tablespoons vinegar
Mix flour with cup of water. Mix
vinegar, lemon juice, eggs and sugar.
Add to the flour and water. Cook till
thick in double boiler; stir all the time.
When cool, thin with the whipped cream
and pour over the fruits, nuts and cab-
bage and mix well.
This will make salad enough for about
thirty. Splendid for an evening party.
FRUIT PUNCH
Twelve lemons
Twelve oranges
One cup grated pineapple
Two cups strawberry syrup
One cup maraschino cherries
Two cups freshly made tea
Three and one-half cups sugar, one and
one-half cups water, boiled together
One gallon ice water
One quart seltzer water
Boil sugar and water five minutes.
Cool. Add tea, fruit juices, syrup and
pineapple. Let stand one hour. Strain;
add ice water, seltzer and cherries.
Sufficient for forty persons.
A. .
1
Phone Main 606
1900 S Street
Main 54401
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CANAPES
15
Canapes
CANAPES SOUVAROFF
Prepare canapes of toast, lightly but-
tered; then spread one teaspoon of caviar
on each. Finely chop the white of hard-
boiled egg, evenly sprinkle over canapes;
then arrange an anchovy in oil, ring
shape, on center of each and fill the
inside of anchovy with a little chopped
parsley. Decorate dish with parsley and
lemon and serve.
CANAPES DANOIS
Prepare six medium-sized bread
canapes, two and one-half inches in diam-
eter. Cover each with a very thin slice
of cooked ham, the same size as the
bread. Spread a little French mustard
over the ham. Cut six very thin slices
of smoked salmon, the size of the ham.
Cut in half and arrange on top of half
the ham; spread one-half teaspoon of
caviar over other half of ham. Hash
very finely one cold hard-boiled egg and
sprinkle over canapes evenly. Decorate
dish with lemon and parsley and serve.
CANAPES WITH ARTICHOKES
Cook artichokes, remove leaves and
fuzzy centers; place on pieces of toast,
lightly buttered; spread with anchovy
paste. Decorate with pickled cucumbers,
capers or gherkins and hard-boiled eggs,
finely chopped. Dot with mayonnaise
and sprinkle with paprika.
CANAPES, MORENO-RUSSE
Prepare toast canapes and spread a
teaspoon caviar on top of each. Chop
very fine sweet Spanish red pepper and
evenly spread over caviar. Dress dish
with small pieces of lettuce and serve.
CRAB MEAT CANAPE
Mix together one-half cup Namco crab
meat, chopped; one-fourth cup mayon-
naise dressing; one teaspoon anchovy
paste; two olives, finely chopped. Spread
on pieces of toast cut in two-inch dia-
monds. Garnish the edge with finely-
chopped hard cooked egg, mixed with
chopped parsley. Garnish the top with
fine lines of butter, creamed, flavored
highly with anchovy paste, and forced
through a pastry bag and small rose
tube. Serve as the first course at a
formal dinner. Canapes may be covered
with melted aspic jelly if they must stand
some time before being served.
CANAPES
(Ethel S. Camtee)
Cut sliced bread into hearts, rounds or
diamonds; fry light brown in butter.
(1) Spread lightly with mustard, then
sprinkle with grated cheese; garnish
with slices of stuffed olives.
(2) Mince crab or shrimps, mix with
mayonnaise and spread on bread; gar-
nish with green pepper.
(3) Bone and mash sardines, season
with lemon juice and Worcestershire
sauce; spread on bread; garnish with
hard-boiled egg.
PEPPER CANAPES
(Sarah Eliza Hall, P. W. M., Honolulu)
Cut rounds of bread one-third inch
thick from a stale loaf. Brown quickly
in hot butter in a frying pan.
Mix together:
Two chopped hard-cooked eggs
Two tablespoons chopped pimentos
One-half teaspoon salt
16
EASTERN STAR SELECT RECIPES
One-half teaspoon mustard
Two tablespoons grated American cheese
One-fourth teaspoon celery salt
One-half teaspoon Worcestershire sauce
Two tablespoons melted butter
Spread rounds of bread with this paste,
set in hot oven or under broiler for three
minutes to brown lightly.
Serve on a plate with watercress for
first course.
BAKING FISH
By covering a well-greased pan with
cheesecloth when baking a large fish,
it will be found very easy to lift it out
of the pan without losing its shape.
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Sacramento
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Manufacturing
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3875 JAY STREET
Phone Main 7224
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Main 3929
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Home Made Pies
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Attorney-at-Law
Notary Public
3649 J Street
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Rooms 603 and 604 Bryte Building
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Attorney-at-Law
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SOUPS
17
Soups
CREOLE OYSTER GUMBO
One tablespoon Lea & Perrins Sauce
Two dozen oysters
One Spanish onion
Two tablespoons olive oil
One tablespoon flour
One teaspoon salt.
Drain the liquor from the oysters and
save. Heat the oil and add the chopped
onion. Add the flour and salt. Cook for
a few minutes and add the oyster liquor
and the oysters. Cook for five minutes
longer. Add the Lea & Perrins Sauce
and serve.
ALMOND SOUP
Ingredients:
One-fourth lt>. almonds
One teaspoon flour
Two hard-boiled eggs
One quart of stock, beef preferred
One cup cream or very rich milk
Salt and pepper.
Method: Put unblanched almonds in
boiling water and let stand until skin
becomes loose. Pour off water and re-
move the skins. Put the almonds through
a food chopper. Mix with finely-chopped
yolks of eggs and add to the stock and
let come to a boil. Make a paste of the
flour and a little cold water and add to
the above. Add salt and pepper. Let
simmer until ready to serve. Just be-
fore serving add cream or milk and the
finely-chopped whites of eggs.
This soup is especially nice if each
serving is garnished with a teaspoon of
whipped cream.
CELERY SOUP
Two heads of celery
One quart of milk
One cup of rice
Veal or chicken broth
Pepper and salt.
Grate or cut fine the celery, and boil
it in the milk with the rice very slowly
until done. Add more milk if too thick;
then add an equal quantity of veal or
chicken broth; pepper and salt to taste.
Serve very hot with toast cut in dice
shape or strain and serve in boullion
cups, placing in each a ring of green
peppers.
CHICKEN GUMBO
Put in a pot one tablespoon of sifted
flour and the same of butter; let it be-
come a rich brown; add one chicken cut
up, and season with salt, pepper, onion
and a little tomato. Pour into this two
quarts of hot water, let boil two hours.
Thirty minutes before serving, add one
quart of oysters, one tablespoon of
mashed bay leaves and one tablespoon
of butter. Serve hot.
CONSOMME
Three pounds of soup beef
Three pounds of veal knuckle
Three and one-half quarts of water
Six slices of salt pork
One cupful each of chopped onion, celery,
carrot
One bunch of parsley
One tablespoon of salt.
Cut the salt pork into fine pieces and
brown. Add the veal, cut into pieces,
add the beef and sear together with the
salt pork. Add the water and any
cracked bones and simmer for three
hours. ,Add the vegetables and salt and
cook an hour more. Set aside to cool,
pkim the fat from the top and strain the
18
EASTERN STAR SELECT RECIPES
consomme through several thicknesses of
cheese cloth. Serve hot.
CREAM OF CORN SOUP
(Dr. Lew E. Wallace, P. G. P.)
One can of corn
Three cups of milk
One-half cup of cream
Two tablespoons of butter
One and one-half tablespoons of flour
One egg
One small onion
One red pepper, or one canned pimento
Salt and pepper to taste.
Put the milk and corn into a double
boiler, mince the onion, and let simmer
in the butter without browning for five
minutes. Add the flour, turn into the
milk, cook for twenty minutes, strain,
and just before serving, add the egg
well-beaten and mixed with the cream.
Reheat and serve with the chopped pep-
per. If pimentos are used it is only
necessary to chop them, but fresh pep-
pers should be boiled for twenty minutes.
NOODLE SOUP
One egg, flour and salt. Beat egg
slightly, add salt and flour enough to
make a very stiff dough; knead; then
roll as thinly as possible. Roll sheet like
jelly roll and cut in thin strips. Add to
soup stock and boil rapidly for five min-
utes. They may be cooked in chicken
gravy and served as vegetable.
NAVY BEAN SOUP
One cup navy beans
Two quarts water
One cup cream
One small onion
One ounce butter.
Soak beans over night in water, add
onion and butter, simmer three or four
hours. Rub through sieve and serve.
Can add sliced hard-boiled eggs.
CREAM OF PEA SOUP
One pint canned peas
One pint cream
One tablespoon butter
Salt and pepper to taste.
Strain and mash the peas in a pan;
fill the can with boiling water, pour on
the peas, place over the fire and let come
to a boil; pour in the cream and stir in
the butter, salt and pepper. Serve with
whipped cream and squares of toast. If
preferred, the soup may be strained.
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SOUPS
POTATO SOUP
Two medium potatoes
Two cups milk
One tablespoon butter
One tablespoon flour
One slice onion
One-half teaspoon salt
One-half teaspoon pepper
One teaspoon parsley
One-fourth teaspoon celery salt
Few grains cayenne.
Cook potatoes in boiling salted water;
when soft put through ricer. Scald milk
with onion until well seasoned. Remove
onion and milk and potatoes. Bind the
mixture with the butter and flour which
have been cooked together. Add season-
ing, and serve while hot.
CREAM TOMATO SOUP
(Frances E. Ryder, P. G. M.)
Four good-sized tomatoes, boiled with
the skins on in a quart of water. Put
in a colander and mash, then add a tea-
spoon of soda in the tomatoes. Boil
one quart of milk, add butter, pepper and
salt, same as for oyster soup. Roll a
cracker and put in the milk, add the two
together and serve hot.
QUICK VEGETABLE SOUP
One-half cup raw carrots
One-half cup diced raw onion
Three-fourths cup diced raw celery
One-half cup diced raw turnip
One cup diced raw potato
One teaspoon chopped green pepper
One quart hot water
One and one-half teaspoons salt
Pepper as desired
One-half cup tomato juice
Three tablespoons butter.
Fry all the diced vegetables except the
potatoes in the butter for ten minutes.
Add the hot water and the potatoes and
boil for twenty minutes, then add the
tomato juice and boil the soup for ten
minutes more.
VEGETABLE SOUP
Here is a mixed vegetable chowder that
is good. It makes a substantial dish.
Four potatoes
Three carrots
Three onions
One pint canned tomatoes
Two teaspoons salt
Two tablespoons fat, or a piece of salt
pork
Three level tablespoons flour
Two cups skim milk.
Cut potatoes and carrots in small
pieces, add enough water to cover, and
cook for twenty minutes. Do not drain
oft the water. Brown the chopped onion
in the fat for five minutes. Add this and
the tomatoes to the vegetables.
Heat to boiling, add two cups of skim
milk, and thicken with flour. Rice and
r kra may be substituted for potatoes and
carrots, indeed almost any vegetables
may be used with or in the place of those
mentioned.
Celery tops or green peppers give a
good flavor to the chowder if you happen
to have them, as do finely chopped chives.
REMOVING PECAN MEATS
To remove pecan meats from shells,
pour hot water over the pecans, letting
them soak about ten minutes. Drain off
water, let them cool and then crack the
shells. The pecan meats may then be
removed in halves.
TO PREVENT SALT FROM
LUMPING
Mix salt with cornstarch, allowing one
teaspoon cornstarch to six teaspoons salt.
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EASTERN STAR SELECT RECIPES
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Deliveries
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. 1700 M St. Sacramento I
FISH
21
Fish
BAKED FISH WITH CHEESE
(Mrs. F. A. Morrill)
One pound halibut
Four slices salt pork
One-half pound cheese
Salt and pepper.
Cut the salt pork in bits and put in an
enamelware or aluminum baking pan; lay
fish on top, dust with salt and pepper,
cover with the cheese, which has been
put through the coarse knife of the food
chopper, and bake about twenty minutes
in a hot oven. The fish should be cut
about a half-inch thick.
BAKED FISH
(Mabel B. Seymour)
A fish weighing from four to six Ibs.
is a good size, and should be cooked
whole. Make a stuffing of bread crumbs,
butter, salt, pepper, a little salt pork,
chop fine parsley and a little onion; mix
in one egg; thoroughly fill the body of
fish and sew it up; lay in a large drip-
ping pan and lay across the top three
or four strips of salt pork; put a pint of
water in the pan and bake one and one-
half hours; baste often.
Serve with the following sauce: One
cup vinegar; beat yolks of two eggs with
tablespoon salad oil and two tablespoons
prepared French mustard and a little red
pepper; then add vinegar, a little at a
time; beat well together.
BAKED DEVILED CLAMS
(Mrs. Robert Edgar)
Two cups minced clams
One-half cup corn
One-half cup ground salt pork
One-half cup bread crumbs
Two tablespoons olive oil
One tablespoon Worcestershire sauce
One tablespoon onion and garlic juice
Add one beaten egg, and mix all together.
Season to taste with pepper, salt, sage,
thyme and marjoram. Place in shells and
bake one-half hour. Serve hot with
grated cheese and cocktail sauce.
MOLDED CRAB SALAD
Soak two teaspoons gelatine in one-half
cup chicken stock or water and dissolve
over hot water. Add one tablespoon tar-
ragon vinegar, then add slowly to one
cup mayonnaise dressing, beating thor-
oughly. Pare a grape fruit, remove
sections free from membrane and cut
in pieces. To one-half cup pulp add one-
half cup canned pineapple cut in small
cubes, one small can crab meat, free
from bones, and the gelatine mayonnaise.
Pack in small molds and put in a cold
place. When ready to serve, remove
salad from molds and place in nests of
lettuce leaves. Cover smoothly with
mayonnaise dressing and garnish with a
maraschino cherry on each salad. This
is a nice salad for a party or a buffet
spread.
CRAB COCKTAIL
(Serves 6)
One cup cream
One cup catsup
Four tablespoons lemon juice
Four tablespoons Worcestershire sauce
Salt, pepper
One picked crab.
Put catsup into cream, very little at a
time catsup in minority always.
CRAB CREOLE
(For 6)
(Mrs. Grace Hicks)
Two oz, butter
Three small onions
Two green peppers
Salt, red pepper
One tomato
One tablespoon flour
One-half cup cream.
Chop onions and peppers (without
seeds) very fine and put in stew-pan with
butter, salt and pepper. Stir slowly ten
minutes and add tomato (peeled). Stir
this until dissolved; add flour mixed with
cream and make it thick as drawn butter;
put in finely picked crab.
CRAB COCKTAIL
(Emma R. Leach)
Five heaping teaspoons stiff mayonnaise
Ten heaping tablespoons whipped cream
Six tablespoons Snyder's cocktail sauce
Two teaspoons Worcestershire sauce
One teaspoon catsup
One-half teaspoon salt
One pimento, cut into small pieces
Mix all together in a dish rubbed with
garlic. Add the meat of two large or
three small crabs. This will serve twelve
SCALLOPED TUNA
(Elizabeth Goshen)
Butter the sides and bottom of a deep
baking dish. Begin with a %-inch layer
of fresh bread broken in small pieces,
22
then a layer of fish picked into small
bits. Sprinkle with salt, pepper and a
little baking powder, and plenty of small
pieces of butter. Then bread, fish, etc.,
as before until dish is full, with a last
layer of bread on top. Pour boiling hot
milk over until covered. Bake about one-
half hour in slow oven, cover the first
ten minutes.
One and one-half teapsoons baking
powder
One pint milk
One can tuna.
MOCK CRABS
(Mrs. F. A. Morrill)
One-fourth cup butter
One-half cup flour
Three-fourths teaspoon mustard
One and one-half teaspoons salt
One-fourth teaspoon paprika
One and one-half cups milk
One can corn
One egg
Three teaspoons Worcestershire sauce
Melt the butter, add flour, mustard,
salt, and paprika, and gradually the milk.
Turn in the corn, add the eggs slightly
beaten, and the Worcestershire sauce.
Pour into a buttered fire-proof dish, cover
with one cup cracker crumbs, mixed with
two tablespoons melted butter, and bake
till browned.
CREAMED CRAB WITH EGGS
Add to creamed crab meat three hard-
cooked eggs cut in eighths and serve on
toast with bacon curls.
SHRIMP WIGGLE
One cup shrimps
One cup canned peas
Four tablespoons butter
Three tablespoons flour
One-half tablespoon salt
One and one-half cups milk
One-fourth can pimento.
Make a white sauce, add to pimento,
peas and shrimps, serve on crackers.
CREAMED LOBSTER IN
PATTIES
(Mary B. Dixon, D. G. M.)
Two cups diced boiled lobster
One cup mushrooms, broken in pieces
One-half small onion, cut fine
One tablespoon green pepper, minced
One tablespoon parsley, minced
One tablespoon pimento, cut in small
pieces
Three tablespoons butter
Two tablespoons flour
One-half teaspoon salt
Dash of cayenne
Dash of nutmeg
Two egg yolks, well beaten
One and three-fourths cups coffee cream,
three fourths cup milk, making two and
one-half cups.
Melt butter in double boiler, add onion,
green pepper, parsley, pimento and mush-
rooms; stir and cook together for fifteen
minutes. Add flour, mixing thoroughly,
then add two cups of the milk and cream,
reserving one-half cup; add lobster and
cook ten minutes. Just before serving
add the remaining one-half cup of milk
to beaten yolks and pour into lobster;
cook five minutes longer and serve
immediately in pattie shells or on hot,
buttered toast.
MUSSELS AND CLAMS
(Maud E. Gilpin)
Wash thoroughly, put a good-size piece
of butter in a pot and melt, then put in
the clams or mussels. Chop up parsley
and a cone of garlic very fine, add salt
and pepper to suit taste; cover up and
let steam until they open.
OYSTER COCKTAILS
(For 6 persons)
One hundred oysters
Two limes (juice)
One tablespoon Worcestershire sauce
Six tablespoons tomato catsup
One tablespoon vinegar
Two teaspoons pepper
Salt, dash tabasco.
Select small California oysters, mix all
together and serve.
, DEVILED SARDINES
(Chafing Dish)
Two tablespoons oil (drained from sar-
dines)
One-half tablespoon Worcestershire sauce
One-half tablespoon vinegar
One teaspoon lemon juice
One-fourth teaspoon salt
One-eighth teaspoon paprika.
Put sardines in chafing dish. Pour
over above mixture and cook, turning
frequently. Serve on wafers or toast.
SHRIMP SAVORY
(Dr. Lew Wallace, P. G. P.)
One tablespoon melted butter
One teaspoon chopped onion
One cup boiled rice
One cup shrimps
One cup cream
One teaspoon Worcestershire sauce
One-third cup tomato catsup
Pepper and salt to taste.
Mix all together and cook in a double
boiler. This will serve six.
ENTREES
23
Entrees
BRAINS DEVILED
One teaspoon English mustard
Two teaspoons Parisian sauce
One-third teaspoon red pepper
One teaspoon salt.
Clean brains until white by picking off
the skins in cold water. Mix mustard,
Parisian sauce, red pepper and salt to-
gether. Into this mixture roll brains;
then into bread crumbs and fry, until
brown on both sides, in a frying pan.
Over this pour enough water to make
gravy, and boil about ten minutes.
Thicken gravy to taste and serve hot.
BRAIN TIMBALES
(Maud E. Gilpin)
Two sets calves brains, two large slices
of bread soaked in milk, four eggs, well
beaten. Mix well and season with salt,
pepper, a pinch of ginger, paprika and
Worcestershire sauce. Steam three-quar-
ters of an hour in well-buttered molds.
Sauce
One tablespoon butter, one tablespoon
flour, one-half pint cream, salt, pepper,
paprika, juice of one lemon and two
tablespoons of catsup, one-half can mush-
rooms and one pinch of nutmeg.
Beat brains to a cream. Sqeeze bread
dry and add to brains. Add well-beaten
eggs. Grease molds well. Place in pan
of water and bake three-quarters of an
hour. Serve with cream tomato sauce.
CROQUETTES
(12 Croquettes)
Use white sauce. Set aside until
thoroughly chilled. Mix in cubed meat
or fish in equal quantity, one hard-boiled
egg chopped coarsely, chopped parsely.
Mold in croquette or cylinder shapes,
roll in bread crumbs, then in beaten egg,
then bread crumbs again. Set aside for
a few moments to dry. Fry in deep fat.
Serve with a white sauce. Fat to be
240-260 degrees.
SURPRISE CROQUETTES
One cup of cold boiled ham pickings
One-half teaspoon of dry mustard
One-half teaspoon of dry sage
One quart of mashed potatoes
One egg
One cup of dry bread crumbs.
The potato should be one inch thick
on a platter. Divide into eight parts and
put a tablespoon of ham mixture, which
has been put through a food chopper and
mixed with the mustard and sage, on the
center of each part. Cover with the
potato, shape oblong and dip in bread
crumbs, then in beaten egg, and then in
bread crumbs again. Fry in deep hot fat.
Drain on brown paper. Serve with
parsley.
ANGELS ON HORSEBACK
Mix a little lemon juice, cayenne, es-
ence of anchovy; then dip in mixture
Eastern oysters and roll each one in thin
slice of bacon. Put these so prepared
oysters on a skewer and fry them in
clarified butter; place each oyster on a
piece of fresh-made toast and serve very
hot.
CHEESE CROQUETTES
(Jennie E. Adams)
Two and one-half cups milk
One cup Germea
One egg yolk
One tablespoon Worcestershire sauce
Two teaspoons salt
24 EASTERN STAR SELECT RECIPES
Compliments
of the
Sacramento
Clearing
House
California National Bank
Capital National Bank
Farmers & Mechanics Bank
United Bank & Trust Co.
Peoples Branch, Bank of Italy
California Trust & Savings Bank
Citizens Bank of Sacramento
Merchants National Bank
Bank of Italy, Sacramento Branch
ENTREES
25
One teaspoon dry mustard
One-fourth Ib. grated cheese.
Boil milk, add Germea, and cook twenty
minutes. Take from stove and add bal-
ance of ingredients. Mix thoroughly;
cool, shape; roll in egg, then in crumbs,
and fry in deep fat. Serve plain with
parsley, with cream or tomato sauce.
CHEESE FONDU
(Stella Morgan Linscott)
Mix:
One cup milk
One cup bread crumbs (small)
One cup grated cheese.
Put into a double boiler over the fire.
When the cheese is melted add:
One beaten egg
One tablespoon olive oil
One level teaspoon mustard
Salt and pepper to taste.
Cook till thick and serve on slices of
buttered toast.
CHEESE SOUFFLE
(Jennie E. Adams)
Two tablespoons butter
One tablespoon flour
One-half cup hot milk
One teaspoon salt
One cup grated cheese
Three eggs (beaten separately)
Paprika to suit.
Melt butter; add flour, stir smooth; add
milk and stir until thickened. Remove
from stove. Add cheese, egg yolks well
beaten, and fold in whites beaten stiff
and dry. Bake thirty minutes in buttered
dish. 250.
CHEESE SOUFFLE WITH
VARIATIONS
Heat milk in double boiler, add bread
crumbs, let stand ten minutes. Beat egg
yolks and add to milk, then butter,
cheese, salt, fold in beaten whites, bake
thirty minutes in slow oven. (If using
only egg yolks use one-third of whites
given in recipe and add one teaspoon
baking powder.)
Use spinach in place of cheese, only
one cup cooked and chopped fine, or
cheese and carrot (left over), or corn.
Cut down on milk when using canned
corn.
CREAMED SWEETBREADS
(Mabel B. Seymour)
Allow sweetbreads to stand in water
to which has been added one teaspoon
of salt, one or two hours before cooking.
Boil until tender. Cover with cold water,
allow to cool and pull apart removing
membrane.
White Sauce
Two tablespoons flour
One tablespoon butter
One cup rich milk
One-half teaspoon salt
One-half teaspoon pepper.
Add sweetbreads to sauce, allow to
cook until heated thoroughly. This may
be served in ramekins or patty cases.
BRAISED SWEETBREADS
(Mabel B. Seymour)
Boil, after soaking in salt water, re-
move membrane and put in pan in oven
with one tablespoon butter and when
nicely brown, turn other side. Season
with salt and pepper. Serve on toast.
ENTREE OF GIBLETS
(Mabel B. Seymour)
Cook thoroughly hearts, livers and giz-
zards of several chickens; chop rather
fine; thicken the liquor; season highly,
adding a few drops of burnt onion juice,
lemon juice, some chopped mushrooms
and a little of the liquor, as well as
sherry, the quantities depending on the
quantity of giblets; put all into buttered
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26
EASTERN STAR SELECT RECIPES
ramekins or individual baking dishes,
put bread crumbs and bits of butter on
top and bake for five or ten minutes.
Chopped veal may be added to the giblets
to increase the quantity.
LAMB TERRAPIN
(May P. Walters)
Cut, cold lamb or veal in dice. Make
sauce of one tablespoon butter, one-half
tablespoon flour, one-half teaspoon mus-
tard, one teaspoon currant jelly, one
teaspoon Worcestershire sauce, paprika,
salt.
Add one-half cup stock, little cream,
yolks of two hard-boiled eggs (run
through ricer). Beat all smooth, add
meat, whipped whites, and tablespoon
sherry. Serve on toast.
RED DEVIL
One can pimentos
One lb. cheese
One can tomato soup.
Melt cheese in double boiler. Heat
soup and pour into melted cheese, stir
constantly. Cut pimentos into small
pieces, flavor with salt and paprika.
Serve on toast or crackers.
CRAB MEAT A LA NEWBURG
Melt four tablespoons butter, add one
large can crab meat from which bones
have been removed and stir and cook
three minutes, keeping pieces as large
as possible. Sprinkle with three-fourths
teaspoon salt, few grains cayenne, few
grains nutmeg, two teaspoons lemon juice
and one teaspoon Worcestershire sauce.
Add one-half cup thin cream mixed with
two egg yolks. Place over hot water and
stir gently until thickened. Serve at
once on half slices of toasted bread.
RICE AND CHEESE LOAF
To two and one-half cups of cooked
rice, add one cup of grated American
cheese, one minced green pepper, one
and one-half teaspoons of salt, one-
eighth teaspoon paprika and one egg,
slightly beaten. Put in a well-oiled loaf
pan and bake at 500" Fahrenheit for
twenty-five minutes. Serve hot, with a
sauce made by heating one can of tomato
soup.
SHRIMP TARDO
One can shrimps
One cup rice (cooked)
One cup thick cream
One tablespoon melted butter
One tablespoon grated onion
Three-fourths tablespoon Worcestershire
sauce
One-third cup tomato catsup.
Melt butter, fry onion, add shrimps,
rice, then sauce and catsup. Bake twenty
minutes.
CRAB MEAT CROUSTADES
(Mrs. Grace Hicks)
Cut stale bread in slices two inches
thick and shape in diamonds, squares or
circles. Remove centers leaving cases
with walls one-third inch thick. Brush
with melted butter and brown delicately
in hot oven or under gas flame. Fill
with Crab Meat a la King or Crab Meat
a la Newburg or Creamed Crab Meat.
Garnish with parsley.
COOKING CEREAL
If cereal is started the night before it
is to be used, prevent a crust from form-
ing over the top by putting a cup of cold
water over the top after the cereal has
stopped cooking. In the morning pour
the water off and heat the cereal.
ENTREES 27
COFFMAN, SAHLBERG,
STAFFORD
Architects
and
Engineers
PLAZA BUILDING
SACRAMENTO, CALIFORNIA
28 EASTERN STAR SELECT RECIPES
University of Washington
Reports that meats cooked in an electric oven
lose only 11% in weight but when cooked in an
oven heated by other fuels the loss is from 21
to 29%.
Cooking- meat in an electric oven not only saves
money but retains the delicate flavor so often lost
when other fuels are used.
We sell electric ranges on small monthly pay-
ments and have a special low cooking rate.
GREAT WESTERN POWER COMPANY
OF CALIFORNIA
Let's All Own One
Brick At Least In Our
Temple
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ARR.
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MEATS AND POULTRY
29
Meats and Poultry
BAKED MEAT ROLL WITH
GREEN PEAS
Two pounds of leg meat
Two tablespoons of marrow from bone
One teaspoon salt
Red pepper
One teaspoon grated lemon rind
One tablespoon parsley
One-half teaspoon onion juice
One-half teaspoon table sauce
One teaspoon flour.
Wipe meat. Cut marrow fine and ren-
der; put cracklings through food chopper
with meat. Mix meat and seasonings;
shape into a roll about five inches long.
Wrap the roll in Manila paper brushed
with marrow drippings; tie both ends.
Lay it on a rack in a deep pan; put it
in hot oven. Bake for thirty-five minutes.
Serve with green peas around the edge.
BRAISED SHORT RIBS OF
BEEF, VEGETABLES
One and one-half pounds of short ribs of
beef
One cup cut onion
One tablespoon salt
One-eighth teaspoon white pepper
Two cups cut carrots
One-half cup cut celery
one-quart of potatoes
Two tablespoons flour
One tablespoon caramel.
Have butcher saw ribs into two-inch
pieces; put in double roasting pan; sear','
add seasoning, two cups of boiling water,
reduce heat of oven, roast one hour; add
carrots, celery, diced potatoes and another
cup of boiling water; roast one hour
more. Serve with vegetables. To gravy,
add flour and caramel mixed with cold
water; boil three minutes, and add to
meat.
CURRIED BRISKET WITH
RICE BORDER
Two pounds brisket
Two cups cut onion
Two teaspoons salt
Two tablespoons flour
Two teaspoons curry powder
One tablespoon chopped celery tops.
Wipe meat; cut into thin slices; sear
on both sides in a hot iron pan (no fat
is added, as the meat is fat enough);
then put in boiler and cover with boiling
water. In the pan in which the meat was
seared, brown the onions, and add to
meat. Add salt, and boil slowly three
hours, or until tender. Mix flour and
curry with a little cold water; add tp
the meat, with the celery tops, and boil
ten minutes. Serve with three cups of
boiled rice as a border.
PLAIN BROWN STEW
Two pounds neck beef, or
Three pounds with bone
One cup cut onion
Two cups cut potato
One tablespoon caramel
Two teaspoons salt
One-eighth teaspoon pepper
One-half teaspoon thyme
Two tablespoons flour. .
30
EASTERN STAR SELECT RECIPES
Sear meat. Searing means to put into
a hot oven with one teaspoon of drip-
pings, or over a hot fire, and brown both
sides quickly so it will retain the juice.
Boil slowly two hours; add onion; if
water boils down, add more there must
be two cups of gravy add potatoes, salt,
pepper, thyme; boil thirty-five minutes.
Mix flour with caramel and a little cold
water, add to gravy, boil three minutes
and serve.
BEEF STEW WITH HOMINY
One and one-half pounds neck beef
Two tablespoons cut onion
Two teaspoons sugar
Two teaspoons salt
One-eighth teaspoon pepper
Two cups strained tomatoes
Two tablespoons flour
Four cups boiled hominy.
Wipe meat; cut into two-inch pieces;
boil rapidly twenty minutes with two
cups of boiling water. Add onion, sugar,
salt and pepper; boil slowly two hours
and a half. Add tomatoes; boil ten min-
utes. Mix flour with cold water until
smooth, and add to meat; boil three
minutes. There should be two cups of
gravy. Serve with border of hominy and
parsley.
BEEF A LA MODE (Spiced)
(Ivy Crane Shelhamer)
Place a three and one-half or four-
pound pot roast into a pan in which two
tablespoons bacon fat or butter has been
melted. Brown meat well.
Remove the roast, adding to the fat
in the pan some flour. When this is
browned, add three pints boiling water,
one bay leaf, one sprig celery, some
parsley, one large onion with a clove
stuck in it; two carrots, one turnip, one
tablespoon salt and a little pepper.
Replace the meat and let it simmer
for at least six hours. Turn it over occa-
sionally.
The secret of success with this dish is
slow cooking. When done, it should be
as tender as bread.
To serve, place meat on hot platter,
strain the gravy over it and serve gar-
nished with sliced boiled carrots and
sprigs of parsley. The gravy should be
thick and brown.
BRAISED BREAST OF LAMB
(Ivy Crane Shelhamer)
Remove the bones with a sharp knife
from a breast of lamb weighing three or
four pounds. Wipe with a damp cloth
and sprinkle with salt and pepper. Roll
up tightly and tie with cord.
Have ready in the roasting pan a table-
spoon each of chopped onion and turnip,
two of carrots, a tablespoon of butter
and a dash of pepper with two teaspoons
salt.
Cook the vegetables until they begin to
brown, then lay meat on top.
Dredge with a little flour, add a cup
of boiling water and cook in a moderate
oven with pan well covered, for three
hours. More water should be added if
it cooks out too much.
When ready to serve, thicken the gravy
and strain it.
CURRY OF MUTTON
(Gertrude Ross)
One tablespoon butter
One tablespoon minced onion
One tablespoon curry powder
Two tablespoons flour
One pint stock or one and one-half cups
milk
One pint mutton
Salt and pepper.
Melt butter in pan, add onion and cook
until slightly browned. Cut meat in
cubes and add to butter and onions,
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MASONRY CONSTRUCTION
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MEATS AND POULTRY
31
brown slightly. Add sauce and cook until
tender. Serve with border of boiled rice.
INDIA CURRY AND RICE
(Mrs. Herman Davis)
Two pounds shoulder lamb chops, cut
thick
Four large onions
One banana
One small apple
Two tablespoons curry powder
Pepper and salt to taste.
Brown the onion and chops in frying
pan. Slice banana and apple and fry
with them. Add curry powder (dry) and
juice of lemon. Let all fry about fifteen
minutes. Put in sauce pan and cover
with water and let cook slowly for one
and one-half hours. Add pepper and salt
to taste. When ready to serve, thicken
with cornstarch.
Boil rice in salted water about one-half
hour, drain through colander and arrange
all around the platter, putting the curry
in the center.
FRENCH POT ROAST
(Mary B. Dixon)
Three slices of bacon, one small onion,
one small green pepper, fried together
for a few minutes.
Brown rump of beef in same and then
add wine glass of sherry wine, juice of
one can mushrooms, a teaspoon tabasco
sauce, add a little water occasionally and
cook slowly two and one-half hours. Add
mushrooms when gravy is thickened.
ESCALOPED MEAT
(Mabel B. Seymour)
One tablespoon butter
Two tablespoons flour
One and one-half cups milk or stock
One cup meat
One cup macaroni
Bread crumbs, salt, pepper and cayenne.
Brown butter in pan, add flour and
cook until brown, add milk (cold) and
stir until thick. Cut meat in cubes, dust
with salt and pepper. If lamb or celery
are used, celery salt may be added. But-
ter baking dish, mix meat and macaroni
with sauce, add bread crumbs dusted
with salt and pepper and moistened with
melted butter.
HAMBURGER LOAF
Twenty-five cents worth of hamburg,
15c pork sausage; mix with egg, onion,
one green pepper and salt and soaked
bread. Form into loaf, pour over can of
Del Monte Hot Sauce, dredging same
with flour, and bake. Baste every little
while. Serve with noodles or rice or
potatoes.
HOME-MADE CORN BEEF
(Maud E. Gilpin)
Five pounds beef (fresh).
For every pound of beef add one table-
spoon of sugar and one tablespoon salt,
add one piece of saltpetre the size of a
green pea, then set twenty-four hours.
Boil in same liquor till done.
Note lOc saltpetre will last years.
NOODLES AND HAMBURGER
Cook noodles in 'salt water twenty
minutes. Chop onions fine and mix with
hamburg steak. Mold in and fry in small
flat cakes until brown.
Pour boiling hot water over and
thicken gravy with flour. If desired, to-
matoes may be added to gravy. Arrange
noodles on platter and place hamburgers
on top. Pour sauce over all.
PAPRIKA SCHNITZEL (Veal)
(Myrtle Frank)
Place in a Dutch oven or iron skillet,
one cup of finely-chopped salt pork and
one slice of onion; cook until onion is
'EATING OUT" gives all a rest and a good time
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32
EASTERN STAR SELECT RECIPES
slightly browned. Lay in six slices of
veal, half an inch thick, six inches long
and two and one-half inches wide, that
have been seasoned with salt and
paprika and rolled in flour. Cook until
brown on both sides, add enough cream
to cover and simmer five minutes. Stir
in one teaspoon of paprika, remove meat
to hot platter and pour over the sauce.
Garnish with Farina dumpling and serve.
Farina Dumpling
Heat two cups of milk and stir in
slowly one cup of Farina, stir and cook
until thick. Remove from fire and beat
in the well-beaten yolk of one egg and
half teaspoon salt. Drop by tablespoons
into hot butter and cook a nice brown.
MEAT CROQUETS
(Maud E. Bowes, P. G. M.)
Four cups cooked and ground meat
Two cups bread crumbs
One cup boiled rice.
Select good boiling meat and boil until
tender, remove from stock and when cold
grind in meat grinder. Season stock with
salt and reserve. When ready to form
croquets heat stock. Mix meat, bread
crumbs and rice with salt and pepper,
seasoning and moisten with the hot stock
EYES EXAMINED
sufficient to form into croquets and bake
in rather hot oven twenty minutes. Fine
also served with tomato sauce or white
sauce.
FRIZZLED BEEF
(Mabel B. Seymour)
One tablespoon butter
Two tablespoons flour
One cup evaporated cream.
If beef is very salty soak first and then
dry. Put butter in pan and then beef.
Cook until edges curl. Dredge in flour
until butter is absorbed (about two table-
spoons), cook until brown. Add cream
and stir until smooth.
PHILADELPHIA SCRAPPLE
One cleaned pig's head
Two cups cut onion
Two quarts corn meal
One quart buckwheat
Five tablespoons salt
One tablespoon thyme
One teaspoon sweet marjoram
One teaspoon pepper
One tablespoon summer ttevory
One teaspoon sage.
Boil head in five gallons of cold water;
add onion, and boil until meat falls from
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MEATS AND POULTRY
33
bone. Strain stock. Chop meat and
tongue, which has been skinned; return
to stock, and add corn meal slowly,
stirring constantly until it begins to
thicken; add buckwheat, seasonings, and
boil one hour. Brush pans with drip-
pings; pour in mixture; smooth tops and
cool. Cut in half-inch slices; dip in flour,
and fry.
OXTAIL STEW
Two oxtails
One-half cup flour
Two tablespoons drippings
One and one-half teaspoons salt
One-eighth teaspoon of pepper
Two teaspoons sugar
One-half cup cut onion
Two cups turnips
Two tablespoons parsley.
After washing, dry the oxtails, which
have been disjointed. Sprinkle with flour;
fry in hot drippings. When brown put in
saucepan and cover with boiling water;
add seasoning; boil slowly for two hours,
or cook in a fireless cooker; add the
onion and turnip; boil for thirty minutes.
A tablespoon of flour is mixed with cold
water and added for thickening. Serve
oxtails in center of platter, border with
turnips.
SHIN MEAT COOKED IN A
BEAN POT
Two pounds of shin meat
Two tablespoons cut onion
One tablespoon caramel
Two teaspoons salt
One-eighth teaspoon pepper
One tablespoon flour.
Cut meat into pieces, and sear with a
little marrow. Put into a bean pot with
the bone, onion, two cups of boiling
water, the caramel, salt and pepper.
Cover, and bake for three or four hours ;
it can be finished in three hours if the
oven is hot; a more moderate oven takes
four hours. Add flour, which has been
mixed with cold water for thickening.
Serve with a border of hominy. If more
water is needed for the gravy use the
hominy stock. Garnish with parsley.
SOUR MEAT
Two pounds of short-rib end stewing beef
Four tablespoons browned flour
One tablespoon drippings
One tablespoon onion
One-half cup vinegar
One cup of stock
Eight whole cloves
Eight whole allspice
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EASTERN STAR SELECT RECIPES
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MEATS AND POULTRY
35
Stick of cinnamon broken in pieces
Two teaspoons salt
One-eighth teaspoon pepper
One teaspoon sugar.
First wipe the meat, boil slowly until
tender, and cut in thin pieces. Cover
with sour sauce: Brown flour in oven or
over a slow fire. Keep stirring; add
drippings, onion, and mix until smooth.
Add vinegar, stock, spices, sugar, salt
and pepper. Boil five minutes, and let
stand.
BOILED TONGUE
Clean and trim fresh beef tongue
25c soup bone
lOc soup vegetables
Two cloves
Small piece bay leaf.
Add two small cans of tomato sauce
after tongue is boiling, one-half apple or
pear (fresh), salt and pepper to taste.
Remove tongue and skin (saving liquor
for soup). Serve with garnish of boiled
vegetables.
ARTHUR'S STEAK
(Mabel B. Seymour)
Broil porterhouse steak not less than
one inch thick to suit taste. Remove
from fire to hot platter. Spread thickly
with butter. Season very thickly with
salt (important). Spread with genuine
French mustard, sprinkle liberally with
Worcestershire sauce. Set back in hot
oven about three minutes.
BAKED STEAK
Take steak about one inch thick. Sea-
son both sides. Rub pan with garlic.
Take one can tomatoes, season; pour
half tomatoes in pan, put steak in and
pour rest on top of steak. Slice one
green pepper and one onion over top.
Add four lumps butter. Bake twenty or
thirty minutes.
ROLLED STEAK
Round steak sliced thin and cut in
four-inch squares. Prepare dressing
(onion, black pepper, garlic, bread and
butter and salt). Put dressing on pieces,
roll and tie with string so that dressing
cannot escape. Roll in flour containing
salt and pepper. Fry rich brown, add
water and allow to simmer for one hour
in covered pot.
STEAK A LA CLIFF HOUSE
Heat iron skillet very hot, grease
slightly with suet. On this, place a thick
steak (New York cut of tenderloin or
porterhouse). The instant it is done to
taste, slash across top with sharp knife
making eight or ten shallow cuts. Rub
in three tablespoons butter, one teaspoon
mustard, few drops Worcestershire sauce,
salt and pepper. Rub in with back of
tablespoon until all is absorbed. Put
under broiler for a minute and serve with
parsley.
TENDER STEAK
(Christina Herget)
Get a good piece of round steak, me-
dium thickness. Cut in pieces size for
individual serving. Salt and pepper and
roll in flour. Have grease in skillet very
hot. Fry quickly till brown on both sides.
Cut and slice an onion and put in good
broad bottom stew pan, with cup of
water, and steam slowly for one hour.
Any cut of beef may be made tender
cooking as above, but a steak off the
round is particularly desired.
BEEFSTEAK EN CASSEROLE
Select a sirloin steak or tenderloin
steak at least an inch thick; have ready
cooked in brown stock until tender, balls
cut from carrots and turnips, one-half
dozen of each for each service; also for
each service, two small onions. For a
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36
EASTERN STAR SELECT RECIPES
steak weighing about two pounds, melt
and brown three tablespoons of butter;
in it stir and cook five tablespoons of
flour until the flour is well browned,
then add half a teaspoon of salt and one
and one-half cups of rich, dark brown
broth; stir the sauce constantly until
it boils, then add the cooked vegetables
and about a dozen canned mushrooms,
and let whole stand over hot water while
the steak is being cooked; also let a
low uncovered casserole become thor-
oughly heated; rub over the surface of
a hot iron frying pan with a bit of suet,
then lay steak in it, turn it every ten
seconds, at first, keeping the pan very
hot, then let cook more slowly, turning
less frequently for about six minutes in
all; set the steak in the hot casserole,
turn the vegetables and sauce over it,
and set the dish into a hot oven to stand
about four minutes; sprinkle steak with
a teaspoon or more of fine chopped
parsley and serve at once; the casserole
being low, the steak is easily carved in
the dish or it may be served in a deep
platter.
BROWN STEAK EN
CASSEROLE
(Jennie E. Adams)
Two pounds steak cut for serving and
pound into it three-fourths cup flour.
Brown in a little fat. Season with salt
and pepper. Place in casserole, add sea-
soning of onion, garlic, bell pepper and
two teaspoons Worcestershire sauce.
Cover with tomatoes. Cook slowly two
hours. Potatoes may be added if desired.
Note Breast of lamb may be prepared
in same way, except that it does not
require pounding.
STEAK AND NOODLES
EN CASSEROLE
(Jennie E. Adams)
One box noodles
One pound round steak (chopped fine)
One cup olives
One-half onion
One clove garlic (fine)
Two cans Del Monte Sauce
One-half cup grated cheese
Four tablespoons oil
Thyme, parsley, rosemary, salt, pepper
and paprika.
Cook onion and garlic in oil. Add
steak and brown. Add seasonings, except
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MEATS AND POULTRY
37
cheese. Simmer thirty minutes; add one-
half of cheese; remove from stove. Cook
noodles until tender in boiling salted
water, drain. Alternate layers of noodles,
steak and cheese in buttered baking dish.
Set in warm oven thirty minutes. Serve
in dish.
ONE MEAL STEAK
(Ruth Seymour)
One three-pound steak about one and one-
half inches thick
Three tablespoons butter
Flour
One onion
One green pepper
One tender stalk celery, small
One large potato
One pint tomatoes
Salt and pepper
Five tablespoons flour
One-half cup bread crumbs.
Method: Bone and trim surplus fat
from a good round or sirloin steak and
lay on plank board and with a semi-
sharp knife hack the steak both ways of
the grain until fiber is cut to the depth
of one-eighth of an inch on both sides.
Cream the butter and spread on both
sides of steak and roll in flour. Place
steak in a baking dish or skillet and
shape in a round form. Chop the raw
vegetables and place on top of steak.
Cover tightly and place in moderate oven
to simmer for about one hour. Remove
from oven. Add salt and pepper.
Make a paste of five tablespoons of
flour and part of tomato juice, add to
rest of tomatoes and add bread crumbs.
Spread this mixture over steak and re-
turn to oven for about twenty minutes
to brown. Use less flour to thicken
tomatoes if there is very little juice.
When ready to serve remove to chop
plate in whole form. If desired place
French fried potatoes around the steak
and garnish further with parsley.
VEAL LOAF
(Louise Mae Elsensohn, P. G. M.)
Four cups ground veal
One-fourth cup ground salt pork
Two tablespoons chopped onion
Four tablespoons crumbs
One green pepper, chopped
Few gratings nutmeg
Salt and pepper.
Beat eggs, pour over other ingredients
that have been mixed, shape into loaf,
using milk or water to moisten. Cook
two hours.
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Director \
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Chapel and Reposing Rooms
2011-15 M Street Sacramento, Calif.
38
EASTERN STAR SELECT RECIPES
VEAL CUTLETS
Rub in salt and pepper, dip in bread
crumbs, then egg (beaten), then crumbs.
Fry in oil. Can use pork chops or inex-
pensive lamb cuts like shoulder chops.
VEAL BIRDS
(Evalyn Gould)
Veal steak
Flour
Dressing
Butter.
Use veal steak one-half inch thick.
Cut into pieces about four inches square
and pound with a meat hammer. Put a
spoonful of dressing, highly seasoned,
on each small piece of meat and roll up,
pinning together with a toothpick.
Grease baking pans with plenty of lard
and butter; lay veal birds in rows in
pan. Cook till brown, then add water
and keep adding water for two hours that
they bake. Baste continually so that the
"birds" do not get dry. Serve on nests
of rice with spoonful of gravy over each.
VEAL ROLL
(Mrs. Allan Fennell)
One large veal round steak and small
piece of salt pork ground fine and
spread over steak
Three-fourths cup carrots, cut fine
One large tart apple, cut fine
One scant teaspoon dry mustard
Two cups dry bread crumbs
One small onion, chopped fine
One green pepper, chopped fine (do not
use seeds)
Dash poultry seasoning
Salt and pepper to taste.
Method: Cook carrots until tender in
a little salt water, drain, cool. Rub mus-
tard in on both sides of the meat. The
bread may be in crumbs or small pieces.
Mix carrots with bread, add apple, onion,
green pepper and seasonings, if this is 3
little dry add a little water, spread on
the veal, round roll and tie. Place in a
roaster with some lard in it. Brown the
roll on top of stove. Then salt and pep-
per it well, add some water and cook
slowly in oven one and one-half hours or
until tender.
Note If desired steak may be cut into
pieces about three by five inches and the
filling spread on these pieces rolled, tied
and cooked the same as large roll. These
rolls would be large enough for individual
servings.
HAM WITH APPLES
Thick slice of ham
Six medium-sized apples
One-half cup water
One and one-half cups brown sugar (or
more)
Ten whole cloves.
Wash ham, trim off most of fat, and
rub in as much sugar as it will take.
Lay in baking pan, sprinkle with cloves.
Pare apples, cut in quarters; lay around
ham. Sprinkle remainder sugar over
apples, add water and bake until tender
in covered baking pan.
HAM WITH PINEAPPLE
Soak one slice of ham about one inch
thick in warm water one hour. Melt a
little fat in baking pan (preferably a
piece cut from ham) and brown meat in
it. Pour one cup of crushed pineapple
and one-half cup of water over the ham
and bake slowly until tender. Remove to
hot platter and pour pineapple, around it.
HAM AND POTATOES
Slice potatoes into baking dish, mix
with one teaspoon dry mustard and one
tablespoon flour and salt and pepper.
Place thick piece of ham on top and pour
over one cup of milk.
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MEATS AND POULTRY
HAM WITH NOODLES
Package of Muller's noodles (fine) ;
cook until tender in salted water; drain
and rinse. Add about two cups of
chopped cooked ham, three beaten eggs,
one-half pint of cream (or canned milk).
Place in buttered baking dish. Place
dish in pan of water and bake until firm.
HAM EN CASSEROLE
(Myrtle Frank)
Put in casserole layer diced raw pota-
toes, layer onion, green pepper sliced,
layer ham (raw) one and one-half inch
thick. Repeat layers and potatoes, onions
and green peppers; pour in enough milk
to cover; cover dish and cook in mod-
erate oven about one hour, or until ham
is tender. No seasonings required.
HAM VIENNIESE
Slice of ham two inches thick; parboil
twenty minutes, with a bay leaf. Drain
and place in roasting pan, cover with
sliced potatoes, season with paprika.
Pour over enough milk to cover ham.
Bake slowly one and one-half hours.
Serve with a thickened milk gravy.
HAM SOUFFLE
One-half package noodles
One cup chopped cooked ham (lean)
Two eggs
One cup sour cream or sweet condensed.
Beat eggs, add ham, cream, noodles.
Bake in greased dish about forty-five
minutes. Don't overcook. Set in pan of
hot water to cook.
BAKED HAM
(Berdie Eiler)
Wash and trim the ham thoroughly.
Make a very thick paste of flour and
water; cover the ham all over with the
paste, a quarter of an inch thick. Place
in a pan, put in oven and baste occa-
sionally. Allow fifteen minutes to the
pound. When done remove paste, skin
and trim away any rough places. Stick
over with cloves, pepper and serve. Gar-
nish with celery leaves. This method of
baking retains juices and the ham has a
very delicate flavor. This is one of the
very best ways to cook a ham.
BAKED BACON
Thin slices of bacon
One egg yolk
Two tablespoons Worcester sauce
One teaspoon dry mustard
Cracker crumbs.
Method: Beat together eggs, Worcester
sauce and mustard and dip thin slices of
bacon in it and then in cracker crumbs.
Lay it in a pan and put the pan in a
moderately hot oven till the bacon is
crisp.
This is an unusual and delicious dish.
Do not leave it in the oven too long, just
about four or five minutes.
BAKED HAM (SOUTHERN
STYLE)
Slice of ham one (or more) inch thick
Two tablespoons flour
One tablespoon sugar
One tablespoon mustard
One-fourth teaspoon pepper.
Mix dry ingredients and pat into ham.
Place in baking dish. Barely cover with
milk and bake at least forty-five minutes.
CHICKEN CROQUETTES
Mince chicken enough to make two
teacups; season with teaspoon of salt,
and a pinch of pepper; add one teacup of
broth in which was cooked three eggs,
the juice of a lemon and a large table-
spoon of cream or melted butter. Roll in
egg and bread of cracker crumbs and
fry in boiling lard or oil.
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EASTERN STAR SELECT RECIPES
BREADED SPRING CHICKEN
Cut spring chicken into pieces; dip
first in beaten egg, then into grated
bread crumbs seasoned with minced
parsley, pepper and salt; place in a pan, .
lay bits of butter over, add a little water,
set in oven and bake slowly; baste often.
When done take up. Pour a teacup of
cream in the pan, stir in two tablespoons
of grated bread crumbs and serve in
sauce bowl. Garnish with parsley.
CHICKEN CUSTARD
One-half cup bread crumbs
Two eggs
Three tablespoons chopped chicken
Pinch of salt
Pinch of celery salt
One cup milk.
Mix thorughly; pour into well-greased
custard cups. Place in pan of water and
bake in a moderate oven until set. Serve
hot with cream sauce.
CHICKEN, MARYLAND
(Mrs. Jean Roberts)
Two young chickens
Salt and pepper
Three tablespoons flour
One cup milk
One cup chicken stock
Butter.
Clean and disjoint the chickens, and
cut up as for fricassee. Put part of the
neck, feet, and giblets in a pint of cold
water and simmer gently for an hour.
Arrange the chicken, skin side up, in a
baking pan so that the pieces do not
touch; sprinkle with salt and pepper and
dredge with flour. Put little pieces of
butter on the chicken until four table-
spoons have been used, and then melt a
fourthcup of butter in a fourth cup of
boiling water and add it to the pan. Bake
about forty-five minutes in a hot oven;
remove chicken when done and stir flour
into the drippings. Add milk and stock
and season to taste.
CHICKEN CREOLE
(Margaret Jackson)
15c veal steak
15c salt pork
15c fresh pork
Cook and chop, then save juice or
gravy. Also chop one pepper, one onion,
one clove garlic, add one can mushrooms,
one can tomatoes, one can chicken
(minced), a little sugar, pepper, salt,
Gebhart's chili, allspice, cloves and cin-
namon to taste; pour over all the juice
and thicken with cream.
This serves a dozen persons in rami-
kins.
ROAST DUCK WITH SAGE
AND ONION DRESSING
(Mrs. Herman Davis)
One duck (large)
Four large onions
One-half loaf bread
One tablespoon sage
One egg
Pepper and salt to taste.
Boil onions until tender, drain and chop
in mixing bowl. Add bread crumbs and
crust soaked in water and well drained
through colander. Add sage, egg, and
season well with pepper, salt and a little
ginger. Mix all well together and put
inside the duck. Bake for about one and
one-half hours, according to size of duck.
This same dresisng can be used for
wild duck.
TURKEY DRESSING
(Ella Tyler Hall)
Crumb a good-sized loaf of bread, pre-
ferably two or three days old; chop two
medium-sized onions, fry soft in one cup
of butter; when tender (do not brown)
pour over bread crumbs, mix lightly but
well; add one cup of cut celery, outside
of stalks may be used if stripped of tough
fiber, cut rather fine crosswise; two hard-
boiled eggs, chopped; one cup broken
walnuts; a pair of sweetbreads (already
cooked) ; a little chopped parsley, salt
and pepper. Mix well; fill the turkey,
adding a few nice olives at intervals. Do
not pack tightly. Sweetbreads, nuts,
olives (or either one) may be omitted if
plainer dressing is desired, or for veal,
roast chicken, etc.
CHICKEN CHOW
(Etta Mae Jenkins)
Cook chicken, adding salt and one or
two small dried Spanish peppers, until
tender. Pick from bone as for cream
chicken. Make noodles of flour and one
egg, one tablespoon of milk, one-half tea-
spoon of salt. Cook twenty minutes in
water chicken has been cooked in.
In a baking pan put a layer of noodles,
a layer of chicken, layer of sliced hard-
boiled egg; repeat with noodles on top,
add broth in which chicken has been
cooked. Bake for one-half hour.
MEAT SAUCES
41
Meat Sauces
PROPORTIONS OF INGREDI-
ENTS FOR SAUCES
Thin White Sauce
(Toast, sweet sauce, cream soups, etc.)
One tablespoon flour
Three-fourths teaspoons fat
One cup liquid.
Medium White Sauce
(Chipped beef, cream fillings, gravy
vegetables)
Two tablespoons flour
One and one-half tablespoons fat
One cup liquid.
Very Thick White Sauce
(Croquettes)
Four tablespoons flour
Three tablespoons fat
One cup liquid.
Mix fat in saucepan, add flour and mix
till smooth, cooking all the while, but
care must be taken not to burn, add milk
gradually and cook until it boils, add salt
and pepper.
One and one-half cups milk for family
of two for vegetable soup. Add pinch of
soda to hot vegetable before adding white
sauce.
MIN'S MUSTARD SAUCE
Two teaspoons mustard
One teaspoon flour
One tablespoon sugar
One teaspoon salt
One large tablespoon salad oil
One small can milk
One egg.
Cook in double boiler until thick. Thin
with water if too thick.
SAUCE FOR FRUIT COCKTAIL
(Piquant)
(Maude Noble Haven)
Four tablespoons tomato catsup
Four tablespoons white grape juice
One tablespoon lemon juice
One tablespoon orange juice
One-eighth teaspoon salt
One-eighth teaspoon paprika
One-eighth teaspoon sugar
One-eighth teaspoon cloves
One-fourth teaspoon cinnamon.
MINT SAUCE FOR MEATS
(Mabel B. Seymour)
One-half cup mint leaves, chopped
One-half cup sugar
One cup hot vinegar.
Dissolve sugar in vinegar and pour
over chopped mint. If vinegar is very
strong, add more sugar. Do not dilute
with water. The sauce must be strong
of vinegar but still sweet.
Serve with roast lamb.
EGG SAUCE
(Rich white sauce)
One-fourth cup butter to one cup milk.
Add yolks of hard-boiled eggs which have
been put through sieve. Garnish with
white of egg if you desire.
TARTAR SAUCE
Mayonnaise dressing
Lemon juice
Parsley
Green olives
Chopped sour pickles (very fine).
EASTERN STAR SELECT RECIPES
PRUNE DRESSING
(For roast fowl)
Two cups prunes (cooked)
One-half cup rice
Six large chestnuts
One-half cup melted butter
One-half teaspoon salt
One-eighth teaspoon pepper.
Cook rice until tender and dry in two
cups of boiling water and juice from
prunes. Add prunes (stoned and cut
in quarters), chestnuts (blanched and
chopped), butter, salt and pepper. Mix
well.
BUTTER AND PARSLEY
SAUCE
(Not cooked)
(Mabel B. Seymour)
Two tablespoons parsley
Two tablespoons melted butter
Two tablespoons lemon juice
One teaspoon salt
One-fourth teaspoon pepper.
Combine and use at once. Lemon juice
may be omitted.
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LUNCHEON DISHES
Luncheon Dishes
CABBAGE AND GARLIC
SAUSAGE
(Maude Noble Haven)
Two tablespoons butter, two table-
spoons flour. Brown these together;
then add four cups boiling water, gradu-
ally. Add one teaspoon salt, one teaspoon
paprika, one carrot, sliced fine; one
onion, sliced fine; herbs; bay leaf, thyme.
Cook in this (slowly), one cabbage, cut
in quarters, and when one-half cooked
lay over the cabbage two pounds garlic
sausage (one-half pound sausage per
person to be served), cover and cook
until cabbage is tender.
HOMINY
One can hominy drained and boiled in
fresh water for a few minutes and drain
again; one good-sized onion fried slightly
in butter; one can Del Monte Sauce.
Season with Worcestershire sauce, salt
and pepper. Put into baking dish, cover
with cheese and bake until brown.
LUNCH DISH
Boil macaroni until tender, then place
a layer in covered roaster; a layer of
tomatoes; a layer of small link sausage
(pork) ; a green chili pepper chopped (I
use the canned ones), salt and pepper to
taste. Repeat until you have the re-
quired amount, then over the top put a
layer of cheese, cover and cook in mod-
erate oven three hours. I figure two or
three sausages for a helping.
PERLO
Cook one cup rice until tender. Cook
three large onions and a small piece of
garlic in one cup olive oil; when tender,
add one cup tomatoes, one cup peas,
two teaspoons of allspice. Salt and pep-
per to taste. Soup plate of grated cheese.
Bake with some cheese on top.
PILAFFE (Casserole Dish)
One cup rice
One pound hamburg steak
Butter size of an egg
One can Campbell's tomato soup
Salt, pepper
Strips of bacon.
Boil cup of rice twenty minutes; brown
hamburg steak in butter; mix with rice;
add soup, salt and pepper; lay strips of
bacon on top and bake three-quarters of
an hour.
PINK POODLE
(Jennie E. Adams)
Two tablespoons butter
Two tablespoons flour
One teaspoon salt
One teaspoon Worcestershire sauce
One cup cream
One cup grated cheese
One can Del Monte Sauce.
Melt butter, add flour and blend; add
cream, stir until thickened, then add
tomato sauce; boil; add balance of in-
gredients and serve piping hot on toast
or potatoes.
RICE RING
(Serve with Curried Eggs)
Two cups hot cooked rice
Three eggs, beaten separately
One cup grated American cheese
One chopped green pepper
One and one-half teaspoons salt
One-eighth teaspoon paprika.
Pour into well-buttered ring set in pan
of hot water with several folds of paper
under ring to keep it from bottom of
pan. Bake until firm.
CURRIED EGGS
(In Rice Ring)
Fry one small onion until brown in
one tablespoon of butter. Melt a table-
spoon of butter in same pan, add one
tablespoon flour. Cook until flour is
done; add large cup milk, one-half tea-
poon curry powder, salt and pepper; add
four hard-boiled eggs cut in half. Serve
when eggs are heated through in rice
ring.
RICE FRITTERS WITH JELLY
(Mabel B. Seymour)
A delicious luncheon dish is rice
fritters served with currant jelly or plum
jam. Put a cup of rice in a saucepan,
cover with cold water, set it over the
fire, and let it boil just nine minutes;
then drain through a colander; rinse it
off with cold water and return to the
same pan; add one pint of milk, a level
teaspoon butter, and boil gently until
rice is soft; turn into a large bowl and
let stand until cool; when cold mix with
the rice three tablespoons sugar, the
yolks of four eggs, four tablespoons pre-
44
EASTERN STAR SELECT RECIPES
pared flour; mix all together thoroughly;
beat the whites of the eggs to a stiff
froth and fold them in the batter; have
a little smoking hot fat over the fire and
drop the batter in the same from a
spoon and let it fry a golden brown;
when done dust powdered sugar over the
fritters, pile them on a dish covered with
a napkin and serve with currant jelly
or plum jam in a separate dish.
STUFFED GREEN PEPPERS
(Elizabeth M. Marshall, P. G. M.)
Six green peppers
One cup bread crumbs
Three cups chopped meat, preferably
scraps of roast lamb
Any left over vegetables (string beans,
carrots, tomatoes)
Onion
Salt and pepper to taste.
Cut the stem ends off peppers and re-
move seeds. Let stand in salt water for
a little while. Mix bread crumbs, meat
and vegetables. Moisten slightly with
gravy from roast or about three table-
spoons of butter. Place in pan and bake
slowly. Use about one-half cup of water
in baking pan.
TOMATO RABBIT
For one person take a slice of bread
one-half inch thick, buttered slice of
Tillamook cheese, large slice of tomato
with slight sprinkling of sugar, salt and
pepper very well; two slices of bacon
across the top.
Put above into quick oven until the
cheese melts and bacon curls (about ten
minutes).
Good substitute for meat.
TOMATO TOAST
(Elizabeth M. Marshall, P. G. M.)
Cut six slices of bread rather thick.
Beat one egg until light, add one cup of
milk, one-half teaspoon of salt, one-eighth
teaspoon of pepper. Dip the bread into
the mixture allowing the slices to absorb
all of it. Lift them to a greased pan and
dot butter over them, using a teaspoon to
each slice. Lay a thick slice of fresh
tomato on each piece of bread, sprinkle
with salt and pepper and top it with a
thin slice of American cheese, dusted
with paprika. Bake in a hot oven or
under a broiler flame until the cheese
and bread are delicately brown and the
tomato is tender.
This will serve six.
TOMATO CUSTARD
(Luncheon dish)
(May S. Walters)
One can tomato sauce
One cup water
Salt and pepper to taste
Two slices onion
Two tablespoons sugar
Four cloves
One-half bay leaf
One-fourth cup cracker crumbs
Two eggs.
Simmer tomatoes, water and spices
about fifteen minutes. Pass through
sieve. Add cracker crumbs and eggs,
beaten slightly. Bake in greased custard
cups until set about twenty minutes.
Turn out on platiter and cover with
cheese sauce and serve.
Cheese Sauce for Tomato Custards
One tablespoon butter
One tablespoon flour
One cup milk
One-half cake pimento cheese.
Melt butter, add flour; cook about one
minute; add milk (cold), and stir until
thick; then add cheese. When melted
pour over custards.
TOMATO AND EGG
(For No Meat Lunch)
(Louise Mae Elsensohn)
Select solid ripe tomatoes of uniform
size, scald and peel; cut off stem end
about one-fourth inch, scoop out using
care not to break sides, invert and let
stand to drain one-quarter hour. Put in
pan, salt, pepper and bit of butter in
each, put in hot oven for ten minutes,
then take out, break egg in each tomato,
again place in hot oven for fifteen
minutes. Serve at once.
SALADS
45
Salads
APPLE SALAD
(Mabel B. Seymour)
Three medium-sized apples
One-half pound English walnuts (in the
shell)
One tablespoon cooked mayonnaise
One tablespoon sugar
Five tablespoons whipped cream.
Dust nuts thickly with salt and pepper
and combine with other ingredients.
APPLE AND NUT SALAD
One package of lemon Jello
One cup sweet apples
One cup walnuts
Make Jello and when beginning to set,
add chopped apples and nuts. Pour into
individual molds and let harden, unmold
on crisp lettuce leaves and serve with
mayonnaise to which has been added
whipped cream in the proportion of half
and half. Any mixture of fruit and nuts
may be used in same way as above.
FRUIT SALAD DRESSING
(Boiled)
Two egg yolks
Two tablespoons sugar
Two tablespoons flour
One-half cup pineapple juice.
Add juice of one-half lemon when cold,
also one-half cup whipped cream.
APRICOT SUNFLOWER SALAD
One small can apricots
One dozen marshmallows
One-half cup finely chopped English wal-
nut meats
Lettuce
Salad dressing.
Method: Drain the juice of the apri-
cots and cut each half in two pieces,
lengthwise.
Arrange on a lettuce leaf on individual
salad plates. In the center of each plate
place a marshmallow and arrange the
pieces of apricot out from this to imitate
a sunflower.
Around the marshmallow place stiff
salad dressing and sprinkle with finely
chopped nuts.
ASPARAGUS SALAD IN
PEPPER RINGS
Remove seeds from either sweet, red
or green peppers ; cut rings one-fourth
inch wide and slip through them aspara-
gus stalks, canned or fresh. Serve with
mayonnaise.
BEET SALAD
(Maud Dezell Bradley, P. G. M.)
One bunch beets (boil and peel)
One tablespoon sugar
One tablespoon olive oil
Salt
One cup water
One-half cup vinegar
One-fourth cup sugar
One large onion, sliced thin
Small bag pickling spices.
Boil until onion is clear; pour over the
sliced beets.
One package of Knox gelatine (one en-
velope)
One pint boiling water
One clove garlic, cut very fine.
Pour over the above mixture; place
in ice box to set. Cut in squares; serve
with mayonnaise.
EASTERN STAR SELECT RECIPES
CANDLE SALAD
Place a slice of pineapple on a nest of
lettuce leaves. Place a small banana
in center of slice. Shake a spoonful of
mayonnaise and whipped cream mixed
over the top of banana to represent the
wax of the candle running down. Then
on the very top place a maraschino
cherry for the light.
BUTTERFLY SALAD
Take a slice of pineapple, cut in half,
lay on lettuce leaf so that the rounded
sides meet in the middle. Use a seeded
date for body and broken Trilby sticks
or orange peel for feelers. Put a sliced
stuffed olive on each corner of the wings
and place a teaspoon of mayonnaise be-
tween feelers for honey.
CARROT SALAD
Cook young carrots in salt water and
when cool cut in small dice. Mix with
an equal quantity of crisp shredded let-
tuce. To each cup of the combined car-
rots and lettuce add two tablespoons
chopped roasted peanuts and one table-
spoon chopped olives. Mix with a boiled
or mayonnaise dressing and serve in the
individual lettuce leaves.
CRAB MEAT SALAD
(Margaret Jackson)
Two cups crab meat (minced)
One-fourth package gelatine
One-half teaspoon mustard
One-half teaspoon salt
One tablespoon vinegar or lemon juice
One-half cup thin cream
One cup whipped cream
Lettuce leaves
One tablespoon flour
One tablespoon sugar
One egg
One-fourth cup cold water (in which dis-
solve gelatine)
One tablespoon butter
One-half teaspoon celery salt
Mayonnaise.
Blend flour and mustard with the but-
ter, then stir in thin cream, the beaten
egg, stirring constantly. Dissolve gela-
tine in one-fourth cup cold water and stir
into hot sauce, season with salt, sugar,
paprika and lemon juice or vinegar; add
crab meat. When cold, beat and fold in
whipped cream. Pour into small molds;
chill and turn out on lettuce leaves,
endives or cress and surround or cover
with mayonnaise.
This will serve a dozen for a luncheon.
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SALADS
47
BANANA CROQUETTE SALAD
Peel ripe bananas and cut crosswise;
also cut off ends to make them look like
croquettes. Moisten pieces with mayon-
naise and roll in chopped peanuts; lay
each piece on lettuce leaf and cover
partly with mayonnaise or fruit salad
dressing.
CHICKEN SALAD
One large chicken
Three stalks celery
One pint ripe olives
One pint sour sweet pickles.
Cut all ingredients fine. Have chicken
boiled and very cold. Marinate with
French dressing and serve on bed of
shredded lettuce in lettuce leaf with
mayonnaise on top. Sprinkle with paprika.
CUBAN SALAD
Lay six bananas on ice till chilled.
Peel, slice thinly and scatter over mar-
aschino cherries cut in pieces.
Make a syrup of one-half cup of lemon
juice and one-half cup granulated sugar
and two tablespoons of sherry; pour over
fruit. Set on ice and serve very cold.
CHEESE SALAD
(Minnie Seymour)
One pint whipped cream
Four tablespoons grated Eastern cheese
One pimento, chopped
Mustard
Salt and pepper to taste.
Mix four tablespoons grated Eastern
cheese (fresh) with one pint of whipped
cream. Soak one tablespoon of Knox's
gelatine in a little hot water, add to
whipped cream, thin; add cheese and
seasoning. Pour into mold and when
hard serve on lettuce with salad dress-
ing and garnishes. Will serve about ten.
CUCUMBER AND PINEAPPLE
SALAD
(Mrs. H. H. Hill)
One can sliced pineapple
Three medium or two large cucumbers
One envelope of Knox gelatine
Five drops green vegetable coloring
Salt and pepper (cayenne).
Method: Soak gelatine in a little cold
water for a few minutes, then add the
pineapple juice and heat to dissolve
thoroughly. Do not boil. Peel the cucum-
bers, scoop out the seeds, and put the
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48
EASTERN STAR SELECT RECIPES
rest through a meat chopper. Cut pine-
apple into small pieces and mix cucum-
bers and pineapple with the somewhat
cooled gelatine mixture. Add salt and
dash of cayenne. Mold in a ring mold
or in an individual mold. Serve on let-
tuce with mayonnaise dressing.
COLD SLAW
One-fourth head of firm white cabbage,
shredded and chopped fine. Stand in cold
water one hour. Drain, season with salt
and pepper. Add one-half cup of sugar
and French salad dressing.
CRANBERRY SALAD
Two cups cranberries
Two cups sugar.
Cook five minutes.
Dissolve one package lemon Jello in
one-fourth cup boiling water. Pour to-
gether the cooked cranberries and Jello;
add one cup chopped celery and nuts;
pour into mold, and when set serve with
salad dressing.
ENGLISH EGG SALAD
(Wm. A. Hicks)
Twelve eggs boiled hard, then neatly
shelled and cooled. Pickle half of them
in beet vinegar and the other half in
white wine vinegar colored a rich green
with fruit coloring. One cup of stewed
chestnut meats, or any desired nuts; one
cup diced apples. Dust with salt and
paprika, then cover with fromage mayon-
naise. Serve with garnish of water
cress.
CUCUMBER AND PINEAPPLE
SALAD
(Chlo A. Craig, P. G. M.)
One package gelatine
One cup cold water
Two cups boiling water
One-half cup lemon juice
Three-fourths cup sugar
One cup diced pineapple
One and one-half cups diced cucumber.
Soak gelatine in cold water five min-
utes, then dissolve in boiling water; add
sugar and stir until dissolved; add lemon
juice, cucumber and pineapple. Pour into
molds first dipped in cold water, then
chill. Serve on lettuce with mayon-
naise.
EGG SALAD
Cut three large stalks of tender celery
into pieces and put into a salad bowl.
Chop the whites of five hard-boiled eggs
and add to the celery with a little salt
and pepper. Slice the yolks of the eggs
in thin rounds, lay over the salad, pour
over mayonnaise, and garnish with celery
leaves.
NEW YORK SALAD
Six medium-sized carrots
Four eggs, boiled hard
One cup cooked macaroni
One onion
One-half cup nut meats
Salad dressing
Lettuce.
Method: Dice and cook the carrots in
slightly salted water until tender. Cook
the macaroni until tender.
Cut the hard-boiled eggs into small
cubes. Dice the onion into small bits.
Break up the nuts into small pieces.
Combine all ingredients very carefully.
Mix with any desired salad dressing and
serve on crisp lettuce leaf.
Note Carrots, macaroni and eggs
should be cold before mixing.
FRUIT SALAD
(Mrs. R. Grant Potter)
One package Jell-Well soaked in three-
fourths cup very hot mater, stir until
dissolved ; add one pint ginger ale and
Compliments of
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Wholesale Fruits and
Produce
SACRAMENTO, CALIF.
SALADS 4
r
49
four cups of fruit, sliced bananas, or-
anges, grapefruit, fresh or preserved
cherries, peaches, apricots, pineapple
and a few walnuts, cut in small dice.
Mold in small molds and serve on lettuce
with a rich mayonnaise. I always add
cream to the dressing.
FROZEN SALAD
Two Blue Label cheese, put through ricer
One cup mayonnaise
One cup whipping cream
One can sliced pineapple, drained and cut
in small pieces; do not use juice
One small bottle maraschino cherries, cut
in small pieces
One small bottle stuffed olives, sliced
real thin.
Method: Mix cheese with mayonnaise,
then add stiffly whipped cream. Mix in
finely-cut pineapple, cherries and olives.
Put in a mold, pack in ice and salt for
three hours.
When frozen, slice and serve on crisp
lettuce with a small amount of mayon-
naise.
Note If a pink color is desired add a
small amount of cherry juice to mixture
before adding whipped cream.
Use three parts of ice to one of salt.
GRAPE SALAD
(Adah S. Noland)
Take one and one-half pounds white
grapes, remove seeds, and cut into
halves; add three-fourths pound chopped
English walnuts. When ready to serve
mix with any good mayonnaise dressing,
adding one cup whipped cream last and
tossing together lightly with fork.
This quantity will serve six.
LETTUCE A LA SEYMOUR
Slice a large, firm head of lettuce into
six sections and cover generously with
mayonnaise to which has been added
' and grated fresh Tillamook
About four tablespoons of
catsup
cheese.
mayonnaise, three tablespoons of catsup
and a piece of cheese about three inches
square before grating. Proportions may
be varied to taste.
NOVELTY SALAD
(Mrs. Charles Bliss)
One package gelatine
One-half cup cold water
Two tablespoons lemon juice
Two cups boiling water
One-half cup sugar
One-half teaspoon salt
Two cups celery, chopped
One cup cabbage, chopped.
Soak gelatine in cold water five
minutes.
ORANGE SALAD
Four oranges
One-half cup finely-cut celery
Lettuce
Dressing.
Remove skins from oranges and cut in
pieces, discarding all the white mem-
brane. Mix with celery and moisten
thoroughly with dressing. Arrange on
lettuce and put a spoonful of dressing
over the top.
PINEAPPLE AND BANANA
SALAD
Place crisp lettuce leaves on plate,
then a slice of pineapple, either fresh or
canned; a banana which has been
scraped and cut in halves; sprinkle with
chopped nuts. Serve with mayonnaise
heaped in center.
PINEAPPLE AND CHEESE
SALAD
(Mabel B. Seymour)
On a crisp lettuce leaf lay one slice of
canned pineapple. Fill center with
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EASTERN UTAR SELECT RECIPES
freshly grated Tillamook or Eastern
cheese. Add a spoonful of mayonnaise
on top, dust with paprika and serve.
PALM COURT SALAD
(Alita Seymour)
Shredded lettuce
Tomatoes
Heart of artichoke, stuff
