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Full text of "Choice recipes"

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 

EILER FURNITURE CO 

1315 Alhambra Blvd. 
Sacramento 

FURNITURE, RUGS and STOVES 

25% Cheaper Than Downtown Price 

Easy Payment Plan or Cash 
Plenty of Parking Space, Always 



The latest designs, lowest prices prevail. Visitors 
always welcome. Come in and get acquainted. 



Every customer becomes a booster for us. 



Hale's Groceteria 

The Most Complete in Sacramento 

Does the largest groceteria business in Northern 
California under one roof 



B 



RANDS of national fame line our 
shelves at rock-bottom prices made 
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. 

We deliver grocery purchases to any 
part of the city for a very small charge. 

Resolve now to make your next food- 
buying trip to Male's and save substan- 
tially if you have overlooked this popu- 
lar headquarters for 



LOWEST FOOD PRICES ON QUALITY BRANDS! 



Free Parking for Hale Customers at Barr's on I Street (8th and 9th). Your 
Grocery Purchases Delivered to Your Car There Without Cost 



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 



Compare 

Our courses, our results, our place- 
ments, and the PERSONAL AT- 
TENTION which we give to every I 
student. 

Your problem is our problem. 
F - J Ma p n agef LE Interviews are gladly arranged. 



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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Upholstering 

I Antique Furniture Mattress Making 
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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 



923 Sixth Street 



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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Why Not Try Jobbers Importers 



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Vulcanizing and Repairs 



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Manufacturing 
Jeweler 



3875 JAY STREET 

Phone Main 7224 
i 4755 Jay Street Sacramento 



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Home Made Pies 



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Attorney-at-Law 

Notary Public 



3649 J Street 



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Sacramento 



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Attorney-at-Law 

Notary Public 



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Sacramento, California 



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Attorney-at-Law 



Native Sons' Building 
Sacramento 



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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S. P. Depot 
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Senator Theatre 


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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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20 



EASTERN STAR SELECT RECIPES 







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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 



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House 



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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. 

I 8th and 9th on I Phone 214 




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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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 



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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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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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PUBLIC MARKET - 13th and J Streets 



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 

TRIANGLE PRODUCE CO. 

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, stuffed with crab or 

shrimp 

Garnish with eggs put through ricer 
Asparagus tips and pimento. 

Serve with Thousand Island Dressing. 

PINEAPPLE-PEACH SALAD 

(Mrs. Kate E. Boyd) 
On crisp lettuce leaf lay one slice of 
pineapple. Fill center with freshly 
grated cheese, invert a half 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 maraschino cherry. 

SPECIAL PINEAPPLE SALAD 

Arrange a slice of Hawaiian pineapple 
on a crisp leaf of lettuce for each service. 
Shape cream cheese into small balls and 
dust each one with paprika. Place on 
the pineapple slice allowing three for 
each serving. Heap the center of the 
pineapple with mayonnaise. 

PECAN SALAD (Jellied) 

(Grace Hicks) 

To one pint of lemon Jello, when nearly 
hard, add one cup of broken pecans. 
Mold in wine glasses and serve on lettuce 
leaves with fiinely-shaved sweet green 
peppers and mayonnaise. 

STUFFED PEPPER SALAD 

Remove seeds from peppers and soak 
in salt water. One can of Booth's Cres- 



cent sardines, picked into fine pieces with 
a fork. Two tablespoons chopped pickles. 
Two tablespoons chopped olives. Add 
enough mayonnaise to hold all together. 
Drain peppers dry, fill with mixture to 
which has been added at the last moment 
shredded lettuce. Garnish plate with 
lettuce leaves. Dot pepper on top with 
mayonnaise and sprinkle with paprika. 

PEPPY SALAD 

Boil the syrup from one can of Del 
Monte pears and add two and one-half 
tablespoons gelatine, softened in one- 
fourth cup cold water and one-fourth 
cup sugar. Cool and add one cup ginger 
ale and the pears cut in pieces. Pour 
into mold and when firm serve with 
whipped cream salad dressing. 

TO PEEL TOMATOES EASILY 

(M. B. S.) 

Hold tomatoes on fork in gas flame 
until you hear it pop. Turn tomato on 
fork and repeat. Tomato can then be 
peeled and will not be found warm inside. 

STUFFED TOMATO SALAD 

(Dorothy S. Beck) 

Select good-sized round tomatoes, pop 
over gas flame and peel. Remove pulp, 
turn upside down and drain. 

Mince one small onion, three stalks of 
white celery, one sweet bell pepper and 
one can of Booth's sardines, from which 
the skin, tail and backbone have been 
removed. 

Mix all together with some minced 
tomato pulp, marinate with French dress- 
ing, fill tomatoes and serve on bed of 
lettuce leaves. 

TOMATO SALAD 

Peel tomatoes, cut almost through but 
not quite. Spread apart, salt and mari- 



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SALADS 



51 



nate with French dressing, place a spoon- 
ful of mayonnaise in center, sprinkle 
thickly with chopped peppers. Serve on 
lettuce leaf. 

TOMATO JELLY 

One can tomatoes or 

Eight medium size tomatoes, skinned and 

stewed 

One-fourth box Knox gelatine 
One-half cup cold water 
Salt and pepper 
Juice of one lemon 
Lettuce and mayonnaise. 

Method: Dissolve gelatine in cold 
water. Press tomatoes through sieve and 
season with salt and pepper. Heat and 
pour over gelatine while hot. Add juice 
of lemon. Pour in mold and place on ice. 
When firm, garnish with lettuce and 
serve with mayonnaise dressing. Indi- 
vidual molds may be used if preferred. 

Note Plain tomato jelly may be varied 
by adding chopped celery, nuts and 
canned peas, when the jelly has cooled 
but before it has set. 

VEGETABLE SALAD 

One large green cucumber 

Four small stalks of crisp white celery 

Six firm ripe tomatoes 

One small head of cabbage 

Three sprigs parsley 

One-half cup blanched almonds, chopped 

fine 

One-fourth teaspoon celery seed 
One-fourth teaspoon white pepper 
One teaspoon salt. 

Method: Peel cucumber, remove the 
seeds and chop fine. Chop celery, mix 
with cucumber, add salt. Put on ice. 

Peel tomatoes and put on ice. 

Chop the cabbage, add minced parsley, 
celery seed, pepper and chopped almonds. 
Moisten this with a salad dressing and 
heap in center of salad plate or bowl. 



Now cut chilled tomatoes in half and 
scoop out seeds and pulp. Fill the cavity 
thus made with chopped cucumber and 
celery. Put a spoonful of salad dressing 
on the top of each. Put the tomatoes 
around edge of salad plate or bowl and 
serve cold. 

Note To make this large salad more 
attractive, crisp head lettuce leaves may 
be placed around edge of plate and the 
stuffed tomatoes placed on the lettuce, 
cabbage mixture in center as above. 

SWEETBREAD SALAD 

One cup sweetbreads 

One cup cucumbers 

Two tablespoons mayonnaise 

Two tablespoons mixed seasoning 

Two tablespoons whipped cream. 

Allow sweetbreads to stand in water 
one or two hours before cooking. Add 
one teaspoon salt to water and if neces- 
sary change water once. Drain and cover 
with boiling water, add one teaspoon 
salt and one teaspoon lemon juice. When 
tender drain and cover with cold water. 
When cool pull apart and remove mem- 
brane. Pare and slice cucumbers length- 
wise, then holding parts together cut 
across the other way. Mix sweetbreads 
and cucumbers, cover with dressing and 
serve at once. Garnish with lettuce 
leaves. 

STUFFED PRUNE SALAD 

Drain cooked prunes. Remove pits 
and fill centers with the following mix- 
ture: One-half cup finely chopped sour 
pickles, six ripe olives, stoned and 
chopped. Moisten with a thick mayon- 
naise; fill prunes. Arrange on crisp let- 
tuce leaves and serve. 

PRUNE AND COTTAGE 
CHEESE SALAD 

Remove stones from cooked, cold 
prunes. Fill this space with well-sea- 



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52 



EASTERN STAR SELECT RECIPES 



soned cottage cheese; place on lettuce 
leaves and serve with a thick mayon- 
naise dressing. 

STUFFED PEPPER SALAD 

Three medium size green peppers 

One small pimento cheese 

One-fourth cup grated American cheese 

One-fourth cup chopped green or stuffed 

olives 

Cream to moisten 
Salt and paprika to taste. 

Method: Remove tops from peppers, 
take out seeds. Dip in hot salt water, 
remove and chill. 

Cream pimento cheese, mix with other 
cheese and olives. Moisten with cream 
so ingredients will stick together. Sea- 
son. Pack peppers with this filling, chill 
well, then slice crosswise in one-half inch 
slices. Arrange three slices on crisp 
lettuce on each salad plate and garnish 
with mayonnaise. 

SALAD DE ROGNAN 

Two beef kidneys 

One small onion 

One head celery (white part only) 

Six large radishes 

Lettuce to serve. 

Boil kidneys until tender in water with 
onion and salt. When cold chop fine 
together with one head celery and six 
radishes. Season with salt and pepper to 
taste. Mix with French dressing. Allow 
to stand one hour. Cover with mayon- 
naise and serve on lettuce leaf. 

PRAWN SALAD 

(Florence Larkin Newman) 
One large head lettuce, shredded 
One pound prawns (large shrimps) 
Four hard-boiled eggs, chopped 
One large bell pepper, chopped. 

Place lettuce on large platter. Place 
prawns over lettuce, then the eggs and 



pepper, mixed together and seasoned with 
salt and pepper to taste, over the prawns. 
Serve Louie Salad Dressing with above. 
Sufficient for six people. To be served at 
the table. 

FROZEN VEGETABLE SALAD 

(Martha Phillips) 
Three tomatoes 
Three cucumbers 

One small onion, chopped very fine 
One green pepper, seeded, chopped very 

fine 

Three teaspoons gelatine 
One cup cold water 
Two tablespoons vinegar 
Two tablespoons lemon juice 
One tablespoon tomato catsup 
One-half teaspoon Worcestershire sauce 
Salt and pepper. 

Skin tomatoes, chop fine; peel cucum- 
bers, chop fine; soak gelatine in cold 
water, heat until dissolved; combine, 
pour in mold. Pack in salt and ice three 
hours. Serve with mayonnaise on lettuce 
leaf. 

DOROTHY'S SALAD 

Soak one and one-half envelopes Knox 
gelatine in six tablespoons cold water. 

Place on fire: 
Two cups water 
One-half cup sugar 
Two tablespoons vinegar 
Juice of one lemon. 

Pour over gelatine. 

Rub bowl with oil and place two sliced 
hard-boiled eggs around bottom of bowl, 
one cup of shrimps or crab, one small 
can grated pineapple, cucumber, chopped 
celery or any other vegetable. Place in 
layers around bowl and lastly, add gela- 
tine which has cooled. An improvised 
mold may be made from ordinary pan 
by placing a glass filled with water (to 
keep glass from breaking) in the center. 



Compliments of 



Columbia Market 



S. HORNSTEIN, Proprietor 



725-727 J Street 



Sacramento, Calif. 



SALAD DRESSING 



53 



Salad Dressing 



BOILED SALAD DRESSING 

Three tablespoons oil 

One tablespoon flour 

One tablespoon sugar 

One cup milk, sweet or slightly sour 

One-half cup mild vinegar 

One teaspoon salt 

One teaspoon mustard 

One-eighth teaspoon cayenne 

Two eggs 

Stir the dry ingredients in oil which 
has been put in a double boiler top. Add 
the milk and cook, stirring constantly, 
until the mixture takes on the con- 
sistency of cream. Beat the egg yolks 
slightly, add the vinegar, pour into the 
first mixture and cook until thickened, 
stirring constantly. Chill and fold in 
the beaten egg whtes. 

A favorite dressing for potato. 

BOILED SALAD DRESSING 

One tablespoon mustard 

Four tablespoons flour 

Six teaspoons sugar 

One teaspoon salt 

One-fourth teaspoon white pepper 

One-half cup vinegar 

Two eggs 

One and three-fourths cups milk. 

Mix dry ingredients in order given, add 
vinegar, beaten eggs and milk. Cook in 
double boiler until thick. When ready 
to use thin with cream. 

GOLDEN DRESSING FOR 
FRUIT SALAD 

(Mabel B. Seymour) 
One-fourth cup pineapple juice 
One-fourth cup orange juice 
One-fourth cup lemon juice 
One-half cup sugar 
One-half cup heavy cream 
Two eggs. 

Heat fruit juices; beat eggs light; 
gradually add sugar. Pour over hot juice 
and cook until spoon is coated. Remove 
to dish of cold water and beat until cold. 
Fold in cream whipped stiff just before 
serving. 

SALAD DRESSING 

(Lina Martin) 

One green pepper, an equal amount of 
raw celery, and an equal amount of hard- 
boiled eggs, chopped fine. Add one-half 
cup of chili sauce, one-half cup of mayon- 



naise, one tablespoonful of white vine- 
gar, two tablespoonfuls of olive oil; add 
salt, pepper and cayenne. Mix well. Can 
be served with almost any kind of salad. 

ROQUEFORT CHEESE 
DRESSING 

Six tablespoons olive oil 
Three tablespoons vinegar or lemon juice 
One-half teaspoon salt 
One-half teaspoon paprika 
One tablespoon (or more) of Roquefort 
cheese, chopped fine. 

EGOLESS MAYONNAISE 

(Mrs. J. G. Meyer) 
One-half teaspoon salt 
One-fourth teaspoon black pepper 
Two tablespoons canned milk 
One-half teaspoon dry mustard 
One-fourth teaspoon sugar 
Dash of cayenne pepper 
One-eighth teaspoon paprika 
One-fourth teaspoon curry powder 
One-half cup salad oil 
Two tablespoons vinegar or lemon juice. 

Mix dry ingredients well, add milk and 
mix again. Add oil slowly and lastly, 
stir in vinegar. 

FRENCH DRESSING 
(Mabel B. Seymour) 

Into a quart bottle put 
One-half quart salad oil 
One-third quart vinegar 
One large teaspoon salt 
One tablespoon sugar 
Two tablespoons catsup 
One tablespoon Worcestershire sauce 
Three cloves of garlic, cut once in half 

so juice will flow. 

Shake well. Will keep until all is 
used if kept in cool place. Shake well 
each time before using. 

I use this on all salads (except fruit 
salad) before putting on mayonnaise. 

LOUIE SALAD DRESSING 

(Florence Larkin Newman) 
One small bottle Mohr & Yoerk's mayon- 
naise 

One large bottle Heintz catsup 
One-half cup milk. 

Beat the above ingredients well, then 
add a dash of nutmeg, salt and pepper to 
taste, and one small clove of garlic, 
crushed. 



54 



EASTERN STAR SELECT RECIPES 



SALAD DRESSING 
(Dr. Louise C. Heilbron) 

Mix- 
Two large cups oil 
Four tablespoons sugar 
Four tablespoons Worcestershire sauce 
Juice of four lemons (strained) 
One-half teaspoon salt 
One-half teaspoon paprika 
One-half teaspoon celery salt 
One-half teaspoon onion salt. 

Mix~well. Pour all into a quart bottle; 
cut a clove of garlic into four parts and 
put into same. 

Keeps well. Use as desired, always 
shaking bottle before using. 

THOUSAND ISLAND 
DRESSING 

Two egg yolks 

One pint salad oil 

Small bottle olives 

Two canned red pimentos 

Two hard-boiled eggs 

Two blades of chives or a little onion 

juice 
Vinegar 
Salt 
Paprika. 

Mix as for mayonnaise, adding chopped 
eggs, chopped pimentos, chives and sea- 
soning. 

FRENCH DRESSING 

For Plain Lettuce, Vegetable or 

Combination Salads 

(Ella Tyler Hall, P. G. M.) 
One level teaspoon prepared mustard, 
mix smooth in one tablespoon good 
vinegar; one teaspoon Worcestershire 
sauce, level teaspoon salt, a little pepper; 
add one cup oil, slightly scrape the out- 
side of a medium-sized clove of garlic 
(or cut across so juice will come out), 



drop in the dressing when ready to dress 
salad, beat until well mixed and remove 
garlic; mix lightly. 

ONE-MINUTE MAYONNAISE 

(Mabel B. Seymour) 
One egg (beaten) 
Two tablespoons cider vinegar 
One teaspoon salt 
One teaspoon sugar 
One-half teaspoon mustard, if desired 
One quart salad oil. 

All ingredients must be cold. 

Method: Beat egg in round-bottomed 
bowl; add vinegar, salt and sugar. Place 
bowl in sink. Turn bottle of oil over 
on drainboard and let oil flow in mixture, 
beating rapidly with Dover egg-beater. 
If mixture gets too stiff before all the 
oil is used, add more vinegar. 

PINEAPPLE SALAD DRESSING 

(For Fruit Salad) 

One and one-half tablespoons butter 
One-half cup sugar 
One tablespoon flour 
Two eggs 
Pineapple juice 
One-half pint whipping cream. 

Cream butter and sugar, add flour and 
the beaten eggs. Heat the juice of one 
large can of sliced pineapple and add to 
above mixture. Cook until thick (about 
three minutes over flame longer in 
double boiler), cool and add whipped 
cream. 

This makes dressing enough for twelve 
people. 



REHEATING ROLLS 

If rolls are brushed with small amount 
of water before being put in an oven to 
reheat, they will not become hard or 
form a thick crust on top. 



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PRESERVES AND PICKLES 



55 




Preserves and Pickles 



APPLE BUTTER 

Cook apples as for sauce, put through 
colander. To three quarts apple sauce 
add one quart granulated sugar; stir 
well, put into granite pan, place in slow 
oven and cook from eight to twelve 
hours, stirring at least once each hour. 

Remove from oven and add two drops 
of cinnamon oil; stir thoroughly. 

Great care should be taken in not 
allowing it to cook too rapidly. 

CARROT MARMALADE 

(Maud E. Gilpin) 

Take four bunches of carrots and rinds 
of four lemons, put through meat grinder, 
cover with water and cook for one hour. 
Then for every cup of this mixture add 
one of lemon juice and one of sugar and 
boil slowly one hour. 

CRANBERRY JELLY IN 
MOLDS 

One quart cranberries 
Two cups boiling water 
Two cups sugar. 

Pick over and wash berries. Put in 
stew pan with water and boil twenty min- 
utes. Rub through a sieve, add sugar, 
and boil five minutes. Turn into indi- 
vidual molds. Recipe makes one dozen 
servings. 

CRANBERRY JELLY 

Wash one quart cranberries ; two cups 
water; cook until berries pop (about ten 
minutes). Strain through colander and 
return to fire; add two cups granulated 
sugar; stir until dissolved. If a firm jelly 
is desired boil five minutes longer. 



CHERRY BERRY JAM 

Five pounds pitted Royal Ann cherries 
One drawer of strawberries 
One-half drawer of loganberries 
Eight pounds of sugar. 

Boil cherries in own juice for one-half 
hour, add strawberries and loganberries 
(remove seeds from loganberries), boil 
one-half hour, add sugar and boil ten or 
fifteen minutes, not longer. 

Do not double the recipe as it will not 
jell if you do. 

SPICED CURRANTS 

(Maud E. Gilpin) 
Three pounds white sugar 
Five pounds ripe currants (picked and 

washed) 
One tablespoon each of cinnamon, cloves, 

allspice and nutmeg. 

Boil all about thirty minutes, then add 
one-half pint vinegar and boil till jells. 

FIG JAM 

Five pounds figs, pared and soaked 
over night with three pounds of sugar. 
Cook in its own juice three hours. Put 
in one vanilla bean. 

GINGER PEARS 

Four pounds hard green pears 
Four pounds sugar 
One-fourth pound green ginger root 
Two lemons. 

Soak ginger in a glass of water over 
night; clean and slice. Peel pears, cut 
in strips. Grate lemon peel and cut lemon 
in thin slices. Boil all together forty-five 
minutes or until syrup is thick enough. 



56 



EASTERN STAR SELECT RECIPES 



ORANGE MARMALADE 

(Not Bitter) 
(Mrs. W. K. Chambers) 
Wash three thin-skinned oranges and 
two lemons, cut off large slice from each 
end (throw away), quarter and trim off 
as much of the white as possible; slice 
very thin. Measure and add three cups 
cold water for each cup of fruit. Put 
into large bowl and let stand twenty-four 
hours. Put on stove and boil until tender. 
Put away again for twenty-four hours. 
Measure and add one and one-half cups 
sugar to each cup of liquid and fruit. 
Cook until it jellies (about one hour). 

* __.._.._ 

Good Material 



GOOSEBERRY SWEETS 

Press the juice from three oranges and 
shave off the rind, being careful not to 
mix in any white part; remove the top 
and stems from five pounds of goose- 
berries, two pounds of seeded raisins and 
chop all together very fine, add four 
pounds of sugar and the orange juice. 
Cook slowly for one hour. Turn into jars 
and seal. 

ORANGE MARMALADE 

(Gertrude Swain Freeman, P. G: M.) 
Twelve navel oranges, weigh and peel; 
cut the skins in shreds and the pulp also; 
to every pound of fruit, add three pints of 



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PRESERVES AND PICKLES 



57 



water; let stand twenty-four hours; cook 
until tender. Take from the fire and 
when cool, to every pint of fruit, add one 
and one-fourth pounds of sugar; boil (not 
simmer) for two hours. Before removing 
from the fire add the juice of five lemons. 
A little salt improves it. 

ORANGE MARMALADE 

(D. W. Pierce, P. G. P.) 
Six large oranges 
Two lemons 

Twelve cups cold water 
Six cups sugar. 

Peel oranges, quarter and slice pulp; 
scrape membrane from skin and slice. 
Slice lemons very thin. Assemble all but 
sugar, put cold water on and let stand 
over night. Next morning boil three 
hours slowly, add sugar and boil another 
hour; put in glasses. 

PICKLED FIGS 

(Mrs. Potter) 

To four pounds of figs take six pounds 
of sugar, one pint of vinegar, whole 
cloves, cinnamon, mace and mustard 
seed. Make syrup of sugar and vinegar, 
add figs and allow all to boil up thor- 
oughly once. Take out figs, lay in stone 



jar with mixed spices between layers. 
Boil syrup down a bit and pour boiling 
hot over figs. Allow to stand twenty-four 
hours. Pour off liquor and boil again. 
Repeat three times. Cover well and set 
in cool place. Do not try to cut propor- 
tion of sugar. 

MINCE MEAT 
(Haidee Hageman) 
Three bowls meat 
Six bowls apples 
Two pounds raisins 
One pound currants 
One pound suet 
Three teaspoons cinnamon 
Two teaspoons allspice 
Two teaspoons cloves 
Three pounds brown sugar. 
Mix with boiled cider. 

PICKLED FIGS 

(Anna D. Dudderar, P. G. M.) 
Seven pounds ripe figs 
Three pounds sugar 
One cup pure vinegar. 

In the evening weigh the fruit and 
put in a granite kettle with the sugar 
and vinegar over it. Next morning take 
figs carefully out and bring juice to a 



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Worthy of Their Order 



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"EVERY MAN IS ODD," BUT WE CAN FIT HIM 



58 



EASTERN STAR SELECT RECIPES 



boil; then pour over flgs. Repeat this 
two mornings and the next or fourth 
morning place the kettle on stove and 
cook until flgs are clear. Take flgs out 
and put in jars being careful not to mash 
them. Take one-half teaspoon cloves and 
one teaspoon of cinnamon and tie in 
cloth bag, drop in syrup and cook until 
there is just enough syrup to cover figs 
in jars. Seal while hot. 

PINEAPPLE HONEY 

(Mrs. C. C. Olsen) 
Two cups pineapple (ground) 
One and one-half cups water 
Three cups granulated sugar. 

Method: Peel and core pineapples, put 
through meat grinder, sufficient to make 
one pint, juice and all. To this, add 
water and granulated sugar. Boil twenty 
minutes. Put in jelly glasses and seal 
when cold. Is delicious with hot biscuits 
or as a sauce with puddings. 

PLUM CONSERVE 

(Birdie Meyer) 
Eight pounds plums 
Five pounds sugar 
Three pounds oranges (about six) 
Two pounds raisins 
One pound chopped nuts. 

Put all (except sugar) through food 
grinder, oranges with skins on. Boil 
until thick, being careful not to burn it. 

SUN-COOKED STRAWBERRY 
PRESERVES 

One and one-half pounds fruit (one pound 

berries equals four and one-half cups) 
Two pounds sugar (one pound sugar 

equals two cups) 
One-half cup boiling water. 

Make a syrup of water and sugar and 
boil ten minutes. Put in fruit and boil 
ten minutes longer. Pour in large plat- 
ters or any kind of broad shallow dishes, 



agate or enamel pans, and put in sun- 
shine with glass over top, leaving crack 
between dish and glass for air to enter. 
Close crack at night and open in morn- 
ing. Preserves will make quicker if kept 
in sunshine all day. Will make in from 
one and one-half to three days, accord- 
ing to amount of sunshine fruit gets. 
Try occasionally to see if juice is getting 
thick. If more juice is desired with pre- 
serves put in a little more water than 
quantity mentioned and a little more 
sugar. 

QUINCE HONEY 

One quart sugar, one pint boiling water 
and two large quinces grated. Pour boil- 
ing water (pint) over the sugar, and, 
when dissolved, add grated quince. Boil 
about ten minutes, or until it thickens. 

This makes one quart of delicious yel- 
low honey, especially fine for mush or 
pancakes. 

RHUBARB MARMALADE 

(Minnie Elliott Seymour, P. G. M.) 
Six pounds rhubarb 
Five pounds sugar 

One-half pound English walnut meats 
Four oranges, pulp and rind cut fine. 

Method: Cut rhubarb in small pieces. 
Mix with sugar and let stand over night. 
Add oranges and cook until thick. The 
same as any jam. Nuts may be added 
just after taking marmalade from stove. 
If marmalade is to be kept for quite a 
while, it is better to add nuts just before 
serving. 

QUINCE JELLY 

One gallon fruit 
One pint water. 

Boil until soft and strain. Weigh juice, 
boil twenty minutes, add one pound 
sugar to each pound of juice and boil 
fifteen minutes. 



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PRESERVES AND PICKLES 



59 



COLD CATSUP OR RELISH 

(Flora Ann Wakefield) 
Seven and one-half pounds ripe tomatoes 

(chopped) 
One cup onion 

One cup horseradish (grated) 
One cup brown sugar 
One cup mustard seed 
One-half cup salt 
Five stalks celery (chopped) 
Three red peppers (chopped) 
One tablespoon black pepper 
One tablespoon cinnamon 
One teaspoon cloves 
One quart vinegar. 

Seal in jars and will keep until used. 
Very fine with meats. Requires no cook- 
ing. 

GREEN TOMATO MINCE 
MEAT 

One peck green tomatoes 

Two and one-half pounds brown sugar 

Two pounds raisins 

One pound beef suet 

One-half cup vinegar 

Two tablespoons salt 

Two tablespoons cinnamon 

One teaspoon cloves 

Two teaspoons nutmeg 

Two cups chopped apples. 

Slice the tomatoes or put them through 
a food chopper, cover with cold water, 
and boil five minutes. Drain. Add the 
other ingredients, and simmer about 
forty-five minutes until most of the 
moisture has evaporated. Pack in hot 
jars and seal until ready to use. 

CHOW CHOW 

(M. B. S.) 

Ten pounds green tomatoes, chopped 
not too fine, sprinkle with one coffee 
cup of salt and let stand twelve hours; 
drain off water and add six green pep- 



pers, five small onions, six stalks of 
celery, all chopped; two cups sugar, four 
tablespoons mustard seed, one table- 
spoon pepper, one tablespoon celery seed, 
one-half teaspoon cayenne, one pint 
vinegar. 

Cook together until soft and jar air 
tight. More vinegar may be necessary 
according to its strength. 

TOMATO CATSUP 

One box tomatoes 
Six bell peppers 
Five large onions 
One whole head garlic. 

Boil one hour and strain. Add one 
pint vinegar, one and one-half cups light 
brown sugar, one-half cup salt; boil one 
hour and then add two teaspoons cloves 
(ground) allspice, cinnamon, ginger, 
mustard and one-fourth cup whole celery 
seed if desired (tie in bag). Boil another 
one-half hour and bottle, seal with sealing 
wax. 

CUCUMBER PICKLES 

One hundred cucumbers about four or 
four and one-half inches long; cover with 
water for four hours; wipe each one with 
a dry cloth. Make a brine of water and 
one quart of salt; soak cucumbers over 
night; wash as before, and cover with 
good vinegar; let come to a scald (not 
boil) ; add the following spices, etc., to 
the vinegar before scalding: 
Two pounds granulated sugar 
One-half pound sliced green peppers 
Five or six sticks cinnamon 
Two (tablespoons cloves 
One-third teacup white mustard seed 
One-half teacup yellow ground mustard 

(mixed with sugar) 
Six or eight large onions (sliced). 

I always seal mine while hot in one- 
half gallon jars. 



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60 



EASTERN STAR SELECT RECIPES 



MUSTARD PICKLES 

(Mrs. Potter) 

One quart large cucumbers, quartered 
One quart small cucumbers 
One quart button onions 
One cauliflower. 

Stand over night in strong salt water. 

Sauce 

Six small tablespoons mustard 
One cup flour 
One cup sugar 
One tablespoon tumeric 
Two quarts vinegar. 

Wet flour and mustard which have 
been sifted with sugar and tumeric with 
small amount of vinegar and rub to a 
smooth paste. Add rest of vinegar and 
cook until smooth being very careful not 
to burn. Add pickles and heat thor- 
oughly. 

SLICED CUCUMBER PICKLES 

(Mrs. Pearl Gilmore) 
Twenty-five cucumbers, half grown; 
stand in cold water over night, slice; 
also slice eight large onions lengthwise; 
mix with one-half cup salt; let stand one 
hour; drain; add four cups vinegar, two 
teaspoons ginger, two teaspoons tumeric, 
two teaspoons mustard seed. Cook, then 
add two teaspoons celery seed. Seal. 

GREEN TOMATO PICKLE 

(Maude Noble Haven) 
Slice eight quarts green tomatoes and 

one dozen bell peppers; sprinkle over 

these one cup salt. Let stand over night, 

then in morning drain off water, and add: 

Two dozen onions, sliced 

Two quarts vinegar 

One quart sugar 

One oz. cloves (whole) or one teaspoon 
ground cloves 

One tablespoon cinnamon 

One tablespoon allspice. 



PICKLES 

(Mrs. Davis) 
One gallon vinegar 
One cup salt 
One cup sugar 
One-half cup mustard 
Small piece of alum. 

Wash pickles, place in jars and pour 
over vinegar. 

DILL PICKLES 

Take medium size cucumbers, wash 
gently and cover with cold water. Let 
stand in water over night. Next day 
wipe dry and pack in jars using plenty 
of dill between layers. To each one-half 
gallon jar, add two small red peppers or 
one-half large red pepper (remove seeds), 
two or three bay leaves. To six quarts 
water add one pound rock salt and one 
level teaspoon powdered alum. Heat the 
mixture to a boiling point and add one 
quart vinegar. Pour hot over cucumbers 
and seal air tight. 

MUSTARD PICKLE 

(Maude Noble Haven) 
Two heads celery 
Two heads cauliflower 
Two quarts little onions 
Two quarts green tomatoes 
Two quarts cucumbers 
Six bell peppers. 

Cut fine; sprinkle over these one cup 
salt. Let stand over night, then drain 
and boil until tender in vinegar and 
water. 

Dressing 
One cup flour 
Two cups sugar 
Two thirds cup mustard 
Two oz. tumeric powder 
Four quarts vinegar. 

Boil all together and pour over above 
mixture. 



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Funeral Director 



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PRESERVES AND PICKLES 



61 



CHOPPED PICKLES 

(Carrie L. Hill) 

One peck green tomatoes, chopped fine 
One small cup salt. 

Let stand over night, drain well and 
add: 

One large cabbage (chopped fine) 
One dozen onions, cut in thin slices 
One small cup salt 

Two and one-half pounds brown sugar 
Two oz. white mustard seed 
One oz. tumeric powder 
One-half cup ground mustard 
Two quarts vinegar. 

Mix well and cook three-fourths hour, 
slowly. Bottle. 

SARATOGA PICKLES 

(Mary B. Dixon) 

Twenty-five cucumbers, sliced thin 
Twelve onions, sliced thin. 

Cover with two cups of salt and let 
stand over night or twenty-four hours, 
then drain off water. 
Boil: 

One quart vinegar 
One pound sugar 
One tablespoon ginger 
One tablespoon celery seed 
One tablespoon mustard seed 
One tablespoon tumeric. 

Then pour over cucumbers and onions 
and boil fifteen minutes. Put in jars and 
seal while hot. 

MOLDED APPLE SAUCE 

(Martha Dillon) 
Two cups apple sauce 
One-half lemon (juice) 
Two tablespoons gelatine 
Two tablespoons cold water. 

Soak gelatine in water, add to hot apple 
sauce; heat until dissolved; add two 
small cinnamon drop candies, sweeten to 
taste. When cold, add beaten whites of 



two eggs. Form in molds. Serve with 
custard sauce. 

DANISH PICKLES 

(Elsie M. Jensen) 

Peel large ripe yellow cucumbers and 
scrape out seeds and pulp and wipe dry 
on cloth. Cut in pieces proper for serv- 
ing. Cover with cold vinegar and allow 
to remain over night. 

Remove and drain. Boil the vinegar 
in which they have soaked, dropping in 
the cut cucumbers a few at a time. Boil 
gently until fairly soft, taking care not to 
overboil. 

Lay the cut cucumbers on a large plat- 
ter separately until cooled. In the mean- 
time, prepare the syrup as follows: 

Six pounds of sugar to one quart of 
vinegar, tablespoon of whole cinnamon 
tied in a cloth. Boil solution, until a 
syrup is formed. 

Put the cooled cucumbers into a crock, 
and pour the boiling hot syrup over them. 

In three or four days drain off the 
syrup and reboil with more sugar, if 
necessary, and replace in the crock. (Or 
sealed in Mason jars if wanted.) 



If cheese is too soft to grate, try put- 
ting it through a potato-ricer. 



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62 



EASTERN STAR SELECT RECIPES 





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VEGETABLES 



63 




Vegetables 



STUFFED ARTICHOKES ' 

(Evalyn Gould) 
Four artichokes 
One can sardines 
Two eggs 
Cracker meal. 

Mix sardines and eggs together and 
then enough cracker meal to make a 
paste. Wash artichokes well. Place a 
little of the paste in each leaf. Drop in 
salt and water and cook for two hours. 
Chill. Serve with mayonnaise on a leaf 
of lettuce. 

BEETS SUPREME 

(Mrs. Ann Stevens) 
One dozen small beets 
One-half cup sugar 
One-half tablespoon cornstarch 
One-half cup vinegar 
Two thin slices onion 
One tablespoon butter. 

Method: Cook beets in boiling water. 
When soft, drain, put in cold water and 
remove skins. Cut into cubes or fancy 
shapes. 

Sauce 

Method: Mix sugar with cornstarch; 
stir in vinegar. Place over fire and stir 
constantly until it reaches the boiling 
point, then let cook five minutes. Slice 
into this sauce one or two very thin 
slices of onion (leek is nicer if you have 
any), pour sauce over beets and let stand 
one-half hour or longer. When ready to 



serve, slowly heat, add a generous table- 
spoon of butter and serve piping hot. 

These are delicious with a chicken or 
lamb dinner. 

BEAN LOAF 

One pint cold cooked navy beans 

Two tablespoons tomato catsup or plain 

tomatoes 

One cup bread crumbs 
One tablespoon chopped onion 
Salt and pepper to taste. 

Method: Combine the ingredients in 
order given and shape into a loaf. Put 
in a baking dish. Place a few thin strips 
of salt pork or bacon on top. Bake in 
a quite hot oven for about twenty-five 
minutes. 

FILLED CABBAGE 

(Mrs. Walter Miller) 
One medium size head of cabbage 
One pound ground round steak or ham- 
burg 

One-half pound ground pork 
Salt and pepper. 

Method: Chop cabbage quite fine, and 
boil in salt water for one-half hour. 
Drain and when cool put a layer of the 
boiled cabbage in the top part of double 
boiler. Cover with a layer of beef and 
pork which has been mixed together, 
salt and pepper, then add another layer 
of cabbage and continue alternating 
meat and cabbage, having the last layer 



64 



EASTERN STAR SELECT RECIPES 



cabbage. Cook in the double boiler for 
about three hours. When ready to 
serve, turn out on platter, pour over the 
following sauce and garnish with parsley: 

Sauce 

One tablespoon butter 
One tablespoon flour 

One cup water that cabbage was cooked in 
One cup clear water. 

Method: Melt butter and brown 
slightly, add flour and then the hot water 
gradually. Cook until smooth and slightly 
thick. 

Note If a thicker sauce is desired the 
quantities of butter and flour may be 
doubled. 

STUFFED EGGPLANT 

Boil the whole eggplant till tender, not 
soft; remove from the water and cut 
each lengthwise in halves; scoop out the 
inside, leaving the skin thick enough to 
serve as a receiver; to the pulp thus 
scooped out add an equal quantity of 
soaked bread, yolks of eggs (about one 
to each whole eggplant), a little minced 
parsley, salt, pepper and plenty of 
melted butter, lastly adding the beaten 
whites of the eggs; return this mixture 
to the receivers, cover each with bread 



crumbs and bits of butter, and bake in a 
quick oven about fifteen minutes; serve 
hot garnished with sprigs of parsley. 

BAKED EGGPLANT 

(Mrs. Nelson French) 
Boil until tender one or two eggplants, 
according to size. Cut open, remove cen- 
ter to chopping bowl; chop fine; add 
one cup boiled rice, one cup chopped 
ham; season to taste with salt, pepper 
and butter; add two or three eggs, well 
beaten. Put into well-buttered baking 
dish, cover with bread crumbs, dot over 
top with butter. Bake until firm. 

EGGPLANT 
(Elma W. Platt) 

Cut an eggplant in halves, scoop out 
the meat, cut in small dice and cook in 
a broad frying pan, allowing two table- 
spoons fat to each pint of vegetable; 
stir over a quick fire until it begins to 
brown and soften. Allow an equal meas- 
ure of bread cut in fine dice; this should 
also be cooked until crisp in butter or 
bacon fat. Mix, season and pack in 
shells. Cut two ounces sliced bacon in 
two-inch squares, lay them over the top 
and bake forty minutes in moderate oven, 






The Modern Kitchen Is Gay With Color 



Pots and Pans Brooms and Stools 
-Ranges too! 

In Colors! 

COLOR everywhere to take the place of the glaring 
white the usual cream the drab grey always associ- 
ated with kitchens! COLOR red green and yellow- 
pots and pans cake and bread boxes knives for every 
need tea kettles and coffee pots and the newest 
combination gas ranges- trimmed in these three shades. 

See them in our Housewares Section ! 




OAKLAND 

STOCKTON 
RICHMOND 



SACRAMENTO 

6&i^ 

STREETS 



j_ . II 



VEGETABLES 



65 



but hot enough at the last to brown the 
crust. Onion may be used, if liked. 
French cooks sometimes mix finely cut 
cheese through the stuffing. 

ESCALLOPED CAULIFLOWER 

(Mrs. Kate E. Boyd) 
Prepare the cauliflower and soak 
thirty minutes in cold water; cook 
twenty minutes in boiling salted water; 
drain; separate flowerettes and place 
same in a baking dish and pour over the 
following sauce: Two tablespoons butter, 
two tablespoons flour, one cup milk, one- 
fourth teaspoon salt and a few grains of 
cayenne; sprinkle buttered bread crumbs 
over the top layer, and the addition of 
Parmesan cheese also adds to the rich- 
ness of the dish; put in the oven and 
brown the crumbs. 

BOILED CUCUMBERS 

Take two good-sized cucumbers, peel, 
cut in halves and then in quarters, and 
let stand in salted water for one-half hour; 
then boil in slightly salted water until 
tender, but not soft; drain and place each 
piece on a small slice of buttered toast; 
save part of the water the cucumbers 
have been boiled in; melt a tablespoon 



of butter in a saucepan, rub into the 
same a tablespoon of flour and add the 
cucumber water and a teaspoon of lemon 
juice, salt and pepper to taste; pour this 
sauce over the boiled cucumbers and 
toast, and garnish the top with strips of 
red pepper or canned pimentos. 

FRIED CELERY 

Cut celery in four-inch pieces; boil 
five minutes in salted water; drain, dip 
in batter, arrange in a frying basket and 
fry in deep fat, to a delicate brown. 

To make the batter: Beat the yolk 
of one egg; add one-fourth cup of milk, 
and stir very gradually into one-half cup 
of flour and one-fourth teaspoon of salt, 
sifted together; add beaten white of one 
egg and fold in carefully. 

BAKED CARROTS 

Take young French carrots, pare, cut, 
into small pieces; boil for ten minutes 
in salted water; strain and put in a 
baking dish; put a good-sized piece of 
butter in pan, and rub into it a table- 
spoon of flour and a cup of milk; season 
with salt, pepper and a teaspoon of Wor- 
cestershire sauce; pour the sauce over 
the chopped carrots, sprinkle with bread 



WE RECOMMEND 

LINDLEY'S 

MOTOR COFFEE 

Because There is no better Coffee obtainable. 
Because Motor Coffee is a Sacramento Product. 

Because Sacramento products should be given the 
preference. 

Because We patronize the firms who patronize us. 



MOTOR COFFEE 

Is Sold by All Leading- Grocers in the Sacramento 
Valley and the State of Nevada 






66 



EASTERN STAR SELECT RECIPES 



crumbs and bits of butter, and brown in 
the oven. 

CANDIED SWEET POTATOES 

(Six people) 

Boil sweet potatoes in salted water, 
pare them, slice or quarter them. Place 
in baking dish (Pyrex the best), sprinkle 
generously with brown sugar. Pour a 
little water in bottom of pan. Karo over 
potatoes. Dots of butter. Cook in slow 
oven (200-250) for about an hour, bast- 
ing when necessary. 

Five tablespoons Karo, five tablespoons 
brown sugar, one-half cup water, two 
balls butter, for two large sweet potatoes. 

BOILED CUCUMBERS 

Cucumbers boiled as you would boil 
squash, covered with a cream sauce and 
put in the oven to brown, with bread 
crumbs and butter on top, makes a vege- 
table dish little known, but always a 
favorite when once tried. 

BAKED CELERY AND 
MUSHROOMS 

Steam, in separate dishes, until cooked, 
enough celery cut in one-half-inch lengths 
and enough field mushrooms cut in quar- 
ters, to fill a pint measure. When cooked, 
drain, and add to the liquor enough water 
or stock to make a pint. In one-fourth 
cup of melted butter cook one grated 
onion, and one tablespoon of chopped 
parsley for three minutes. Add one-half 
cup flour, one teaspoon of salt and one- 
half teaspoon of pepper, stir to a paste, 
add gradually the liquor from the vege- 
tables, and stir until the whole boils. 
Lay into a baking dish one-half the 
celery, one-half the mushrooms, and one- 
half the sauce, repeat the arrangement 
in the same order, sprinkle the top with 
corn meal, and place in oven till hot and 
browned. 



CORN SOUFFLE 

(E. M. Porter, P. G. M.) 
One can corn 
Two eggs 

One-half cup cream 
Butter 

Pepper and salt 
Bread crumbs. 

Beat corn, eggs and cream together, 
add some bread crumbs; salt and pepper 
to suit taste. Put in well-buttered bak- 
ing dish, add bread crumbs on top with 
pieces of butter. Bake in slow oven 
about one-half hour. 

CREAMED MUSHROOMS 

(Mabel B. Seymour) 
One pound mushrooms 
One pint cream 
Two tablespoons butter 
Salt and pepper to taste. 

Skin mushrooms, break stems and 
larger mushrooms in pieces; saute in 
butter and salt; add cream and cook until 
tender. 

PARSNIPS 

Wash the parsnips clean, cook until 
tender in boiling salted water, then 
mash; season with butter, pepper and 
salt to taste; make into small cakes, dip 
in beaten egg, roll in bread crumbs and 
fry in deep hot fat or drippings. 

PARSNIP SOUFFLE 

(Mrs. Sallie Larkin) 
Pare and boil five medium-sized par- 
snips until tender; then rub through a 
sieve; season with one-half teaspoon 
salt, a little pepper and nutmeg; dredge 
with two teaspoons flour; mix thor- 
oughly; then fold in the stiffly-beaten 
whites of four eggs; turn into a buttered 
fire-proof serving dish, place in pan of 
hot water and bake in a moderate oven 
to a delicate brown. 



MASON'S LAUNDRY 



Mrs. Fred Mason, Prop. 



I 2030 O STREET 



*- 



MAIN 211 



VEGETABLES 



67 



BAKED STUFFED ONIONS 

Six medium white crystal or Bermuda 

onions 

One cup cold minced roast pork 
One-half to three-fourths cup bread 

crumbs 
Two eggs 

Three level tablespoons butter 
Salt and pepper. 

Method: Peel the onions and drop in 
salted boiling water. Boil for ten min- 
utes then scoop out the centers and 
chop what you take out and mix with 
meat, crumbs, seasoning and eggs. 
Blend thoroughly and return mixture to 
onion shells. Put one-half tablespoon of 
butter on top of each onion. Place the 
filled onions in a baking dish and add 
one cup of boiling water. Bake in a 
moderate oven until a delicate brown. 

Leftover ham, veal or beef may be 
used instead of the pork. 

PEAS WITH DUMPLINGS 

(Mrs. John Coles) 
One can peas 
One or two small onions 
One-half cup fat from beef roast 
Salt and pepper 
One cup flour 

Two level teaspoons baking powder 
Salt 
Water or milk. 

Method: Empty peas in a stew pan 
and add grease from a roast, onions 
chopped fine and salt and pepper. Cook 
slowly until onions are soft. Drop 
dumplings on top of vegetables from a 
teaspoon. Cover and cook about twelve 
minutes longer. Do not uncover pan 
while dumplings are cooking. 

To make dumplings: Sift flour, meas- 
ure, add baking powder and salt and sift 
again. Add water or milk gradually until 
you have a stiff dough. 



Note If you have no fat from a roast, 
add one-half cup water and two table- 
spoons butter to peas instead. 

STUFFED POTATOES WITH 
CHEESE AND BACON 

(Mrs. D. D. Wiley) 
Four large potatoes 
Three-fourths teaspoon salt 
Four tablespoons grated cheese 
One-fourth teaspoon paprika 
One-fourth cup hot milk 
Four slices of bacon, chopped and seared 

in hot pan. 

Wash potatoes and bake in hot oven 
forty-five minutes. Cut in halves length- 
wise, remove potato and force through 
potato ricer. Add cheese, seasoning and 
hot milk. Beat vigorously and refill 
potato skins, place a spoon of bacon on 
top of each and put on the upper grate 
of a hot oven until bacon is crisp. Serve 
hot. 

HASHED BROWN POTATOES 

Chop two cold boiled potatoes, not too 
fine; season with salt and pepper; add 
four tablespoons of cream. 

Put a tablespoon of butter in a saute 
or omelet pan, melt without browning. 
Put in potatoes, pressing them into 
shape. Cook for a moment over quick 
fire then push to back part of stove 
where they will cook slowly ten minutes, 
being careful that they do not scorch. 
Turn out on heated platter, garnish with 
parsley and serve. 

POTATO NESTS 

(Flora Ann Wakefield) 
Beat to a stiff froth the whites of two 
eggs. Mix two cups of mashed potatoes, 
well seasoned with salt, pepper and but- 
ter, with the beaten eggs. Add two table- 
spoons of cream. Form the potato mix- 



HATELEY & HATELEY 

Contractors for Plumbing-, Heating- and 
Mechanical Equipment 

Agents for Fess Crude Oil Burning Systems 
Western Electric Mazda Lamps 



MAIN 2478 



1710 TENTH STREET 



68 



EASTERN STAR SELECT RECIPES 



ture into balls and flatten, hollowing out 
the centers with a spoon. Break an egg 
into the center of each potato nest and 
place in a hot oven until the eggs are 
set and the potatoes nicely browned. 
Garnish with parsley. 

POTATO DUMPLINGS FROM 
BOILED POTATOES 

Three and one-half pounds potatoes, 

boiled 

One cup flour 
Three or four eggs 
One tablespoon salt 
Large kettle of salted boiling water ' 
One cup of buttered bread crumbs, cut 

in cubes and browned either in oven or 

hot pan. 

Method: The potatoes are boiled, 
peeled and grated when they are cold, or 
mashed when hot. When cold this mass 
is well mixed with the egg, salt and 
enough flour to make a stiff dough to be 
patted out on the palm of your hand. 
The cubes of bread are either fried in 
butter or browned in the oven. 

These pieces are placed in the center 
of a round piece of the dough, size of the 
palm of your hand, and the edges of 
dough brought up to enclose crumbs. 



Be careful not to leave any opening. 
Pinch edges together, then pat until it 
is a round ball. Roll in flour and cook 
in salted water fifteen to twenty minutes 
in an open kettle. 

The water must be boiling when the 
dumplings are put in and kept boiling 
during the twenty minutes' cooking. The 
dumplings should puff up twice their 
size. 

When done, drain and serve immedi- 
ately. Break open and cover with a 
meat sauce. 

Sauce 

Cut one onion into very fine pieces and 
fry in two tablespoons butter. Add a 
teaspoon of caraway seed if you like the 
flavor. Add this to any ordinary meat 
gravy, preferably pork or veal, and serve 
on the hot open dumplings. 

Leftover dumplings are very good 
when sliced and fried in butter. 

This quantity will serve six people. 

RED CABBAGE WITH APPLES 

Shave cabbage. Simmer with a little 
water a few hours one onion; four or five 
apples, quartered and peeled; about eight 
or ten cloves, bay leaf, salt and pepper. 
When nearly done add about two table- 



John F. Miller 



John T. Skelton 



Miller & Skelton 

Funeral Directors 



PHONE MAIN 186 



1015 Twentieth Street 



Sacramento, Calif. 



VEGETABLES 



69 



spoons of vinegar, and sugar to taste. 
Sprinkle one tablespoon of flour over it 
and about two tablespoons of pork drip- 
pings or butter. 

POTATO PUFFS 
One cup mashed potatoes 
One-half cup flour 
One-half teaspoon salt 
One teaspoon baking powder 
Two eggs. 

Method: Beat the yolks of eggs until 
creamy, add the mashed potatoes. Mix 
thoroughly. Sift together flour, salt and 
baking powder; and add to the above 
mixture. Beat the whites of eggs until 
stiff and fold into the mixture. Drop 
from the tip of a teaspoon into deep hot 
fat and fry to a delicate brown. Drain 
on brown paper and serve while hot. 
Lovely with creamed chicken or meat. 

BAKED RICE 

Take cold rice, moisten with sweet 
milk, beat in three eggs to one quart of 
rice and milk; after they are mixed 
season with salt and bake. Serve hot. 

BROWNED RICE 

One cup rice (uncooked) 

Three slices bacon 

One onion 

One small can tomatoes 

Four cups water 

Salt 

Pepper. 

Method: Cut bacon in small pieces 
and fry until crisp. Add the rice and 
cook until it is nicely browned, stirring 
often. When it is browned add one onion, 
chopped fine, and tomatoes. Cook for 
five minutes, stirring constantly to pre- 
vent burning. Then add the water and 
cook slowly until thick. Season before 
quite done. 



PITTSBURG POTATOES 

One quart diced potatoes 
One finely-chopped onion 
One small can pimentos or one large 

green pepper 
Pour tablespoons butter 
Four level tablespoons flour 
Two cups milk 
One-half pound grated cheese 
Three-fourths teaspoon salt 
One-eighth teaspoon pepper. 

Method: Wash, pare and dice potatoes, 
add the onions and cover with boiling 
salt water. Let boil five minutes, add 
the pimento or green pepper which has 
been cut into thin strips and boil for five 
minutes more. Drain and turn into a 
buttered baking dish. Now melt the 
butter, add flour and stir until smooth. 
Add milk and bring to boiling point. Add 
cheese, salt and pepper. Heat very 
slowly, stirring constantly until cheese 
is melted. 

Pour sauce over potatoes and bake in 
a moderate oven until brown. 



TO KEEP LETTUCE CRISP 

Wrap lettuce in a wet cloth and put 
in ice chest or cool place and it will re- 
main crisp for several days. 



Better Drug Stores 



Telephone Main 4400 



THE PALM IRON & BRIDGE WORKS 

STRUCTURAL STEEL 



Phone Main 322 



FIFTEENTH AND R STS. 



SACRAMENTO, CALIF. 



70 



EASTERN STAR SELECT RECIPES 



Bowen Hardware Co.; j 

Sporting Goods 

Household Utensils 

Hardware 

2951 Thirty-fifth Street 



I Orders Taken for Parties and Delivered 
at Any Time 



Phone Main 2880-J 



Capital 47 



Sacramento! 




B. MAITA, Prop. 



LUNCHEON DISHES 



1114 8th St. 



Sacramento 






-* * 



J. CARLAW 



A. CARLAW | | GEORGE H. OLMSTED L. E. WOOD 



CARLAW BROS. 

Manufacturers of 

High Grade Monuments 



Cor. 10th and R Sts. 
Sacramento 



OLMSTED & WOOD 

Distinctive Printing 



i 



MAIN 5450 



1719 California St. Sacramento! 

) | ti I-.- B1 . 






Phone Main 6028 



We Deliverj 




Paul H. Fletcher's 
Pharmacy 



13th and J Streets 
Sacramento 



Novelties for Gifts and Prizes 



Phone Main 3679 
[2728 J Street 



Sacramento 

4 



THE RICH 






I i 



DRAPERY STUDIO! 



Five floors devoted to 
Music 



Artistic 
Draperies 



i i 



| Pianos, Talking Machines, Records,} 
Radios, Sheet Music, Band and 



Orchestra Instruments 



Sherman Jpay & Co 



.1807K St. 



Phone Main 11541 



N.W. Cor. 9th and] Sts. 
! > m _ ^_ ii 



: i 



SPANISH DISHES 




Spanish Dishes 



CRAB CREOLE 

(For 6) 

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 red pepper. Stew slowly 
ten minutes and add tomato (peeled). 
Stew this until dissolved. Add flour 
mixed with cream and make it thick as 
drawn butter. Put in finely-picked crab. 
Serve on toast. 

SPAGHETTI SPANISH 

Cook enough spaghetti in boiling salted 
water twenty minutes. Drain and add 
enough hot sauce (Del Monte) to moisten 
thoroughly, and enough butter to thor- 
oughly saturate spaghetti. The success 
of this depends upon the generous use 
of butter. 

Grandma's Spanish Pepper may be 
added if desired. 

SPANISH BEANS 

(Min Seymour) 

Soak beans (pink) over night. In 
morning put on stove in cold water. 
When boiling add one-fourth teaspoon 
soda and boil for a few minutes. Then 
pour off water and add fresh boiling 
water. To a quart of beans add one 
quart jar of tomatoes, a clove of garlic 
(chopped), chili sauce (about one quart), 
about three or four tablespoons olive oil, 
a can of mushrooms and a slice of lean 



salt pork (a piece of the shoulder is 
best), cut fine. Boil slowly until beans 
are tender. Ripe olives or pimolives 
(preferably last) are nice added. 

ENCHILADAS 

(Florence Newman) 
Hamburg steak, chopped veal, or meat 

left from roast 
Grated cheese. 

First cook steak or veal in salted water 
enough to strain and set aside. Put 
broth from meat over fire and thicken. 
Add one tablespoon of Eagle Chili Sauce, 
one teaspoon (or more) Grandma's Pep- 
per, one small onion, grated; salt to taste. 
Seasoning may be altered to taste. 

Make pancake part of two cups of flour 
and water enough to make batter not 
too stiff, a pinch of salt and a pinch 
of baking powder. Fry slowly (not 
brown). As cakes are done roll them 
with steak moistened with sauce inside 
and cover with sauce. Sprinkle cheese 
on top and serve at once. This recipe 
makes ten enchiladas. Beaten egg if 
desired. 

SPANISH BEANS 

(Mrs. Potter) 

One quart bayo beans, soaked over 
night. In the morning wash beans and 
cover with one quart cold water and boil 
until soft. Cook one can tomatoes, five 
good-sized onions (chopped fine) in two 
cups fresh lard and one cup butter. Add 
this to beans and season with three tea- 
spoons salt, one-half teaspoon red pepper, 
one-half teaspoon black pepper and two 
cloves of garlic. Cook all together for 
several hours. Stir often to keep from 
burning. Burns very easily. 



72 



EASTERN STAR SELECT RECIPES 



MEXICAN WAR 

(Gertrude Swain Freeman, P. G. M.) 
One cup yellow corn meal; pour enough 

boiling water to make a thick batter. 
Two-thirds can tomatoes (quart) 
One can corn 
Two dozen olives 
One tablespoon butter 
Teaspoon salt 
Two tablespoons Grandmother's Spanish 

Pepper 
Dash cayenne and paprika. 

Bake in a moderate oven one-half to 
three-quarters hour. 

TAMALE LOAF 

(Zella Whitford Samson, W. G. M.) 
One can tomatoes 
One can corn 
One cup Wesson oil 
One-fourth cup butter 
One cup olive oil 
One cup chopped chicken 
One teaspoon salt 
One onion 
Three cloves garlic. 

Cook fifteen minutes. 
Add: 

One cup milk 
Two cups cornmeal 



Three eggs (well beaten) 
Season with cayenne and chili powder. 
Bake thirty-five minutes. 

CORN TAMALE 

(Stella Morgan Linscott) 
One onion (chopped) 
One green pepper (chopped) 
One can corn 
One-half can tomatoes 
One cup sweet milk 
One cup ripe olives 
One cup cornmeal 
Two eggs (well beaten). 

Fry onion and pepper in olive oil in 
casserole. Add the other ingredients. 
Season with one teaspoon salt, one tea- 
spoon Grandma's Spanish Pepper, one- 
four teaspoon paprika. Bake in but- 
tered pan one hour in moderate oven. 

SPAGHETTI ITALIENNE 

(Beth L. Noon) 

Fry one large onion in one-third cup 
olive oil, to a golden brown. Add two 
cans Campbell's tomato soup. Cook 
slowly one hour; add salt. Boil one 
package spaghetti; add salt. Add one 
small bottle stuffed green olives. Put 
mixture in casserole and bake about 
three-quarters of an hour. 



An 



AHL Warm Air Furnace 



COAL, GAS or OIL FUEL 



Installed in your home means CLEAN HEAT 

because of the welded steel construction. No soot, 

smoke or fumes can get into your home. 

EVERY JOB GUARANTEED 



Everything in Sheet Metal 

Frank Z. Ahl Sheet Metal Works 



1615 21st Street 



Main 3800 ! 



EGGS 



73 



Eggs 



FRENCH OMELET 

Three whole eggs 
Two egg yolks 
One-fourth cup water 
Salt to taste 
Few grains pepper 
One tablespoon butter. 

Break eggs into a bowl, add water and 
seasoning, and beat until whites and 
yolks are blended. Place butter in an 
omelet pan or a sheet-iron frying pan, 
and heat. Pour in the egg mixture, 
place over a slow fire and let cook until 
under portion is slightly brown. 

Lift cooked portion with a spatula and 
tilt pan so that uncooked part runs under- 
neath. Repeat several times until entire 
mixture is firm and creamy and shows 
several brown layers. Roll or fold the 
omelet, place on a hot platter, garnish 
with a bit of water cress or parsley, and 
serve immediately. 

APRICOT OMELET 

Separate yolks and whites of four eggs, 
beat both well, add four tablespoons 
milk to the yolks, fold in stiffly-beaten 
whites and pour in well-greased frying 
pan only moderately hot. When brown, 
set in oven to finish baking. Have a cup 
of cooked apricots mashed and warm 
and, when omelet is baked, spread with 
apricot mixture, fold, sprinkle with 
powdered sugar and serve. 

ORANGE OMELET 

(Mabel B. Seymour) 
Two eggs beaten separately. Add one 
tablespoon sugar and one-fourth teaspoon 
of salt to yolks. Beat whites until dry 
with a pinch of salt; add orange juice to 
taste. Fold in carefully the yolks. But- 
ter pan lightly with clarified butter, pour 



PHONE MAIN 673 



in omelet and cook on top of stove until 
crust is formed on bottom. Then set in 
cool oven and bake slowly until nicely 
browned. 

EGG TOAST 

Prepare six slices of bread by cutting 
in rounds and frying in butter until 
brown; put on hot platter and set in 
oven. Cut three firm tomatoes in half, 
leaving skins on; season with salt and 
pepper, dip in flour and fry in butter 
until brown. Place slice of tomato on 
each round of toast. Meanwhile poach 
six eggs in boiling salted water and place 
one on each tomato. In the pan in which 
tcmatoes were fried add half cup of 
cream, teaspoon Worcestershire sauce, 
same of lemon juice and flour, a little 
paprika. Cook up once and pour over 
eggs. Serve very hot. 

CREAMED EGGS 

Hard-boil (fifteen to twenty minutes) 
sufficient eggs for persons served. Cool 
by placing in cold water. Make cream 
sauce; cut each egg in half, place in 
baking dish, cover with cream sauce and 
bake until a light brown. Grated cheese 
makes a nice addition to sauce. 

SCRAMBLED EGGS WITH 
CHEESE 

For four persons use six eggs (or 
more). Break eggs into a dish and beat 
just enough to break yolks; add grated 
cheese (Tillamook or Eastern) ; turn into 
smooth fry pan in which a generous 
amount of butter is melted (not hot). 
Place over fire, season to taste. With 
spatula keep eggs stirred from bottom of 
pan. Do not cook too dry. Served on 
toast they make a hearty, tasty dish. 



GRAIN BUYERS 



F. F. SMITH & CO., Inc. 

POULTRY AND LIVE STOCK FEEDS 

Incubators, Brooders, Etc. 
Agents-Distributors C. C. MORSE & CO. Seeds 



920-922 12TH STREET 



SACRAMENTO, CALIF. 



EASTERN STAR SELECT RECIPES 



EGG, CHEESE AND PIMENTO 
LAYER 

(Margaret Marshall) 
One small can pimentos 
One and one-half cups white sauce, sea- 
soned 
One and one-half cups cream cheese, 

chopped 
Four eggs 
Bread crumbs. 

Boil eggs twenty minutes and place in 
cold water. When cold remove shells 
and slice. Place in buttered baking dish 
a layer of sliced egg, cover with white 
sauce; then a layer of chopped pimento, 
cover with white sauce; then a layer of 
cheese, cover with white sauce. Con- 
tinue until all is used. Sprinkle top with 
bread crumbs. Bake about twenty min- 
utes. 

Delicious luncheon dish; will serve 
three people. 

EGG PATTIES 

(Ruth Seymour) 
Pour hard-boiled eggs 
One medium size sliced onion 
One tablespoon finely-chopped parsley 
One-half tablespoon salt 



Dash of white and red pepper 
One-half cup dry bread crumbs 
One-half tablespoon flour 
One-half tablespoon butter 
One-fourth cup milk. 

Method: Peel and chop eggs quite 
fine, add finely-chopped onion, parsley, 
salt, pepper and bread crumbs. Mix 
thoroughly. 

Melt butter, add flour, stir until smooth, 
add milk and cook until thick. Add this 
white sauce to above. Shape in round 
flat patties and let stand over night. Fry 
in butter. Lovely for luncheon or break- 
fast. 



Burnett & Sons 

Planing* Mill 



12th and North B Streets 
[Phone Main 94 Sacramento I 



Santa Cruz Lime 



ML Diablo Cement - 



Henry Cowell Lime & Cement Co 



All Building 
Materials 



Main 1102 



509 I Street 



EGGS 



75 



Say It With Flowers 



BERT WOOD ALL 

Florist and 
Nurseryman 



1 I 



Nursery 
Fruitridge Road 

[35th and 3d Ave. Cap. 1227 1 



IROBERTO. BAILEY] 

Watchmaker and 
Jeweler 



I Make Your Watch a Perfect 
Timekeeper 



1 1007 10th St. Phone Main 3929 i 



[ Richardson Springs j 

The 
Famous Health Resort 



Uses the 
Star's Recipes 



LEE RICHARDSON, Manager 
Chico. Calif. 



Wear Ever 
Aluminum Wear 



We Give Cash Checks 



m 



SHORROCK-SMITH] 

HARDWARE CO. 
818 J Street Main 57 j 



1 +. 



| Estimates Furnished Phone Main 1636 

i 



I 



PHIL MOTT 

! Plumbing- and Heating 



Sprinkling Systems 



12714 J Street 



Sacramento 



Leitch Brothers 

Roofing Contractors 





i PA SCO 10 and 20-Year Roofs. _Slate and 

i 



fTile Re-roofing over the Old Roof with 
I Fire Resisting Mineral Surfaced Shingles. , 
PABCO PAINTS, Lacquers and 
Enamels 



i I 



Phone Capital 1295 
P. O. Box 394 

1 1009 13th St. Sacramento 

t* *"^""^"~"^" " 






Phone Main 2255 



Insist on 
ANCHOR BREAD 



It's Better 



Julius 
Italian Restaurant 

Italian Dinners 

We Cater to Special Dinners 
Special Banquet Room 



{301 and 303 J St. 

lllu II il II H 



Sacramento 



76 EASTERN STAR SELECT RECIPES 



CONGRATULATIONS 
to 

The 

Eastern Star 

from 

THE COMPASS CLUB 

OF SACRAMENTO 



BREAD, MUFFINS, WAFFLES 



77 




Bread, Muffins, Waffles 



BREAD 

(Six Small Loaves) 
Scald: 

One pint milk 
One pint water 

One and one-half tablespoons salt 
Three tablespoons sugar, one yeast cake 

(mix first) 

Three tablespoons Crisco 
Three quarts flour. 

Let raise to double bulk in warm place, 
knead down, and use as follows: 

Swedish Bread, etc.: Add one-half cup 
sugar, one egg, one-fourth cup butter to 
the dough. 

Swedish Tea Ring: Roll out one-third 
inch thick, spread with sugar, nuts, but- 
ter, cinnamon. Roll and join ends. Then 
snip top with scissors. Sprinkle with 
sugar and cinnamon. 

Butter Horn: Roll out one-third inch 
thick. Mix powdered sugar and butter 
and spread over top. Roll toward middle 
from each side. Stick together witih 
water. Cut about one and one-half 
inches wide. Place in tin. 

German Apple Cake: Roll dough out. 
Put slices of apple on this. Then sprinkle 
with sugar, cinnamon, and butter. 

Plain Rolls: Add egg white to bread 
recipe; finger rolls; clover rolls (three 
balls in a muffin tin) ; Parker rolls. 
(Makes one-half dozen rolls.) 

Swedish Bread, Snails, Cinnamon 
Rolls: Add butter, sugar, eggs, cinnamon, 
nuts, raisins. 

Bran: Add one cup of bran. 



BRAN BREAD 

(Beth Ludden Noon) 
One pine sweet milk 
One-half teaspoon salt 
One tablespoon brown sugar 
One tablespoon molasses 
One cup bran 

Three cups whole wheat flour 
Three teaspoons baking powder 
One cup nuts or raisins 
Bake in loaf about forty-five minutes. 

BRANGESTA BREAD 

(Mrs. D. F. Fox) 
Two cups Brangesta 
One cup flour 
One cup sugar 
One cup raisins 
One-half cup butter 
Two eggs, pinch of salt 
Two cups milk (condensed) 
One teaspoon soda in Brangesta 
Two teaspoons baking powder sifted in 

flour 
One-half cup chopped walnuts. 

Cream butter and sugar; add eggs, 
beaten, and milk; then dry ingredients, 
and mix well. Put in buttered tin and 
bake forty minutes. Have oven hot to 
start, then slower. 

BROWN BREAD 

(Gertrude Swain Freeman, P. G. M.) 
One cup sour milk 
One teaspoon soda, dissolved in a little 

hot water 
One cup syrup 
One cup raisins 
Two cups graham flour 
One teaspoon salt. 

Bake three-quarters of an Hour. 



78 



EASTERN STAR SELECT RECIPES 



GRAHAM BREAD 

Two cups graham flour 

One cup flour 

One and one-half cups milk 

One-half cup molasses 

One teaspoon baking powder 

One-half teaspoon soda (in molasses) 

One cup raisins 

Salt. 

Bake about forty-five minutes or one 
hour. 

STEAM BROWN BREAD, 

(Mrs. Lyman C. Byce) 
One and one-half cups sour milk 
One and one-half cups sweet milk 
One and one-half cups molasses 
One and one-half cups corn meal 
One and one-half cups flour 
Two level teaspoons soda 
One level teaspoon salt 
One-half package raisins, seeded or seed- 
less 

One cup chopped walnuts 
One five-cent package figs (may be omit- 
ted) 

Thicken with graham flour. Steam two 
and one-half hours in steeple mold. Turn 
out hot; bake twenty minutes in oven to 
dry. 



This may be baked in oven without 
steaming for one and one-half hours. 
Some like it better. Mr. Byce does. 

BROWN BREAD 

Two cups corn meal (yellow) 
One cup flour (white) 
One salt spoon salt 
One-half cup raisins 
One scant spoon soda. 

Mix dry. 

One cup syrup or brown sugar 
One cup sour milk. 

Steam two hours in small cans. 

STEAMED BROWN BREAD 

(Jessie J. Douglas) 
Three cups corn meal 
One cup flour 
Two cups sweet milk 
One cup sour milk 
One cup molasses 
One teaspoon soda. 

Steam for three hours, then put into 
the oven to brown. 

BAKED BROWN BREAD 

(Jessie J. Douglas) 
One and one-half cups flour 
Two cups graham flour 



OFFICE MAIN 144 



RES. MAIN 3130 



HARRY A. NAUMAN & SON, Jr. 

Funeral Directors and 
Embalmers 



1811 G Street 



Sacramento, Calif. 



BREAD, MUFFINS, WAFFLES 



79 



One-half cup corn meal 

One-half cup brown sugar 

Two teaspoons baking powder 

One teaspoon soda 

One teaspoon salt 

One cup nuts 

One cup raisins 

One cup molasses 

Two cups sour milk or buttermilk. 

RAISIN BROWN BREAD 

Two cups graham flour 

Two cups corn meal 

One cup molasses 

Three cups sour milk 

One teaspoon salt 

One scant teaspoon soda, dissolved in 

two tablespoons hot water 
One teaspoon baking powder 
One-half pound seeded raisins. 

Mix well and steam two hours or more. 

CUSTARD CORN CAKE 

(Margaret Marshall) 

Sift together three-fourths cup corn 
meal, one-fourth cup flour, two table- 
spoons sugar, half teaspoon salt, and one 
teaspoon baking powder. 

Then stir in one egg that has been 
beaten well and add a cup of sweet milk. 
Beat the mixture vigorously. Melt two 



Phone Capital 1900 




tablespoons shortening in a frying pan 
and turn in the mixture. Just before 
placing in the oven pour one-half cup of 
sweet milk over the top of the cake. Do 
not stir it in. Bake twenty-five minutes 
in a hot oven. Cut in triangles and serve 
very hot. There should be a line of 
creamy custard through the center of the 
cake when it is cut. This is the most 
delicious corn bread I have ever made. 

SPOON CORN BREAD 

Three eggs 

Three-fourths cup corn meal 

One pint milk 

Salt. 

Beat together. Dot top thickly with 
butter. Bake tbout twenty-five minutes 
in moderate oven. 

SPOON CORN BREAD 

One-fourth cup corn meal 
One teaspoon butter 
One tablespoon sugar 
One teaspoon salt 
Two eggs 
Two cups sweet milk. 

Mix the corn meal and milk and bring 
slowly to the boiling point and cook a 
few minutes. Add the butter, sugar, salt 
and yolks of eggs. Lastly, fold in the 



P. O. Box 1268 



Rock 
Sand 
Gravel 



Plaster 

Cement 

Brick Mortar 



SIXTEENTH AND A STS. 



Wood 
Coal 
Blocks 

SACRAMENTO 



Good any time at any Schramm-Johnson Fountain 

for one 

"Ess-Jay" Delicious Ice Cream Soda 

A tall, cool, delightful drink 

With Any 50c Purchase 



SCHRAMM-JOHNSON, Drugs 

28 Stores in Utah, Idaho, Wyoming, Nevada and California 



80 



EASTERN STAR SELECT RECIPES 



whites of eggs, breaten stiff. Bake in 
hot oven thirty minutes. Serve in dish 
in which it is cooked. This is excellent 
served hot for breakfast. 

CORN BREAD 

(Frances E. Ryder, P. G. M.) 
Two cups flour 
One cup corn meal 
Two eggs 

Two large spoons sugar 
One large spoon melted butter 
Two teaspoons yeast powder 
Pinch of salt 

Milk enough to make a thin batter. 
Bake in gem pans. 

DUMPLINGS 

Two cups flour 

One teaspoon salt 

Three teaspoons baking powder 

One egg 

Two teaspoons sugar if making for a 

fruit. 

Sift dry ingredients, make well in 
center, break in one egg. Begin to stir 
in cold water, a little at a time enough 
for thick drop batter. Steam for ten 
minutes. Do not open dish. 

DOUGHNUTS 

(Mrs. Helene A. Robbins) 
One and one-half cups mashed potatoes, 

cooked 

One cup sugar 
One cup sweet milk 
Three eggs 

One teaspoon butter (no more) 
Four teaspoons baking powder. 

Mix potatoes and sugar, then add milk; 
beat and add eggs, then butter melted. 
Put baking powder in flour, add enough 
flour so as to handle. Potatoes can be 
hot or cold. 



POTATO DOUGHNUTS 

(Elsie M. Jensen) 
Three eggs well beaten together 
Three-fourths cup sugar 
Four tablespoons butter, melted 
One-fourth cup milk 
One cup mashed potatoes 
Two and one-half cups flour (or to roll 

out) 

Three teaspoons baking powder 
One-half teaspoon salt and nutmeg. 

SOFT GINGERBREAD 

(Jessie J. Douglas) 

One cup molasses 

One egg 

One-half cup butter 

One spoon ginger 

Two cups flour 

One-half cup brown sugar 

One and one-half teaspoons soda dis- 
solved in one cup warm water. 
Do not stir until your ingredients are 

all together. 

GINGERBREAD 

(Minnie Seymour) 
One-half cup sugar 
One cup sweet milk 
One egg 

One teaspoon ginger 
One-half cup molasses 
One-half cup shortening 
One-half teaspoon soda 
One and one-half cups flour 
Salt. 

Mix flour, sugar, salt and ginger to- 
gether. Beat egg, add milk and stir into 
dry ingredients. Thoroughly dissolve 
soda in molasses by mixing and allowing 
to stand a few minutes. Melt the short- 
ening (any clear drippings can be used), 
add to mixture. Cook in rather slow 
oven. Enough for six people. 



Phone fop Food 

Your Orders Will Have the Same Care and Service 
as Your Personal Selections 

Phone Main 10 



eJ. W 

1704 I Street 



Sacramento, Calif. 



BREAD, MUFFINS, WAFFLES 



81 



GINGERBREAD 

(Mrs. W. K. Chambers) 
Two-thirds cup shortening 
One cup sugar 
Four eggs 
One cup molasses 
Four cups flour 
Two level teaspoons soda 
One teaspoon salt 
Three teaspoons ginger 
Two teaspoons cinnamon 
One cup sour milk. 

Oil or butter thin paper and put on 
bottom of pan; bake slowly one hour. 

GINGERBREAD 

(Elsie M. Jensen) 
Two eggs 
One cup sugar 
One-half cup molasses 
One-half cup butter 
One-half cup sour milk 
Two cups flour 
One-half teaspoon each of ginger, cloves 

and saleratus. 

Mix butter, sugar and eggs, sour milk 
soda and molasses. 

100-YEAR-OLD RECIPE FOR 

GENUINE SOFT GINGER 

BREAD 

One cup molasses 

One cup sugar 

One-half cup butter 

One cup sour milk or buttermilk 

Two eggs 

Two tablespoons soda 

Three cups flour 

Two teaspoons ginger 

Two teaspoons cinnamon 

One teaspoon allspice 

One-half teaspoon cloves 

One-half teaspoon nutmeg (grated). 

Method: Cream butter, add sugar grad- 
ually, mixing thoroughly. Add molasses 



and well-beaten eggs. Sift flour, measure, 
add soda and spices and sift again. Add 
this mixture to first mixture alternately 
with milk. Beat hart so batter is thor- 
oughly blended. Bake in a moderate 
oven. 

CHEESE STRAWS 

One cup dry grated cheese 
One cup flour 

One teaspoon baking powder 
One-fourth teaspoon salt 
Two tablespoons butter 
Cold water. 

Sift the flour with the baking powder 
and salt, then mix with the grated 
cheese. Add the butter and mix with 
cold water like pie crust. Roll thin, cut 
in strips and bake in quick oven. 

MUFFINS (Simple) 
(Guy Woodhams Brundage, P. G. P.) 

Three-fourths cup sugar 

One tablespoon butter 

One cup milk 

Two teaspoons baking powder 

One-half teaspoon salt 

Flour to make as thick as cake. 
Bake in gem tins. 

MUFFIN VARIATION 

For Graham Muffin: Two cups graham 
flour instead of white. One-fourth cup 
of molasses if you want. 

For Bran Muffin: One cup graham, 
cne-half cup white, one cup bran flour. 

For Rice Muffin: Add one cup cooked 
rice, or cooked rolled oats, etc., to regu- 
lar muffin. 

For Tea Muffin: Add one-half cup 
chopped dates or one cup huckleberries. 
Also fill muffin tin one-half full of straw- 
berry jam, then more muffin. 

For Corn Muffin: One cup white flour, 
one cup corn meal. Sour milk if pos- 
sible. 



Quality Apparel for Men and Women 



Price Moderation 
Convenient Credit Service 



EASTERN OUTFITTING CO. 



1114-16 "J" STREET 



82 



EASTERN STAR SELECT RECIPES 



MUFFINS 
(Lena Walker Stannarcl) 
One egg 
One cup milk 
Two cups flour 

Four teaspoons baking powder 
Two tablespoons sugar 
One tablespoon butter. 

Mix and bake at once in hot buttered 
pans, twenty to twenty-five minutes. 

MUFFINS 
(Mabel B. Seymour) 
One egg 
One cup milk 

Three tablespoons shortening (salad oil) 
Two cups flour 
Salt 

Two heaping teaspoons baking powder 
Two teaspoons sugar. 

Beat "wets" together. Sift flour twice. 
Sift drys together and mix. Have pan 
hot and well buttered. Bake in hot oven. 

MUFFINS 
Two cups flour 

Three teaspoons baking powder 
One tablespoon sugar 
One-half teaspoon salt 
Three eggs (one to three the more the 
nicer) 



Phone Main 134 



One cup milk 

Two tablespoons melted shortening. 

Sift all dry ingredients together, add 
well-beaten eggs, milk, shortening. Beat 
vigorously. Bake twenty minutes in hot 
oven (400). Put in hot tins. 

SWISS MUFFINS 
(Minnie Seymour, P. G. M.) 
Two eggs 

One pint sweet milk 
One cake compressed yeast 
One-half cup sugar 
One tablespoon butter 
One tablespoon lard 
A little salt. 

Method: Beat eggs, sugar and salt to 
a cream. Melt shortening in milk, let 
cool. Mix all together with the yeast 
(softened in a little water) and add 
enough flour about eight tea cups to 
make a stiff batter that may be stirred 
with a spoon. 

Put into a greased bowl and allow to 
rise until very light but not sour, then 
turn onto a molding board well dredged 
with flour, knead lightly and roll very 
thin. 

Cut into rounds with a small biscuit 
cutter, brush each cake with melted 



Phone Capital 4199 



EDWARD P. DELL 
Pres. and Mgr. 



Clark, Booth & Yardley 



Funeral Directors 



917-923 H Street 



Sacramento 



_1 



BREAD, MUFFINS, WAFFLES 



83 



butter and place two together, one on 
top of another. 

Let stand in pans until very light 
again then bake in hot oven ten minutes. 

Mixed after breakfast, molded after 
lunch, they are ready for a six o'clock 
dinner, but must not be placed in too 
warm a place for second rising if wanted 
late. 

If properly made these are like double 
puff balls and of delicious flavor. 

CORN MEAL MUFFINS 
(Gertrude Swain Freeman, P. G. M.) 

One cup flour 

Three-fourths cup corn meal 

Two tablespoons white sugar 

One tablespoon melted butter 

One egg 

Two teaspoons baking powder 

Mix with sweet milk. 
In using sour milk or cream add soda 

to sweeten the cream and omit butter, 

This measurement will make any kind of 

muffins. 

NUT BREAD 

(Flora Ann Wakefield) 
Three cups sifted white flour 
One cup unsifted graham flour 



Three-fourths cup white sugar 

Two cups sweet milk 

One well-beaten egg 

Four teaspoons baking powder 

One teaspoon salt 

One cup chopped walnuts. 

Sift baking powder with white flour. 
Bake about one hour in slow oven. 

NUT BREAD 

(Lena Walker Stannard) 
Four cups flour 

Four even teaspoons baking powder 
One-half teaspoon salt 
One cup sugar 
One and one-half cups milk 
One egg 
One and one-half cups seeded raisins, do 

not use seedless raisins, use seeded 
One and one-half cups broken English 

walnuts. 

Stir well, make two loaves, let raise 
twenty minutes, bake in moderate or 
slow oven one hour. 

NUT BREAD 

(Consuelo Peart DeCoe) 
Four cups flour 
One cup sugar 
Three teaspoons baking soda (rounded) 



,4. 




Phone Main 4660 



SPORTING GOODS 

^^^^''''^^^^^^^^^^ 

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Founded 1870 



Everything for Sports 
and Recreation 



DEPARTMENTS 

RADIO SETS AND ACCESSORIES 
FIREARMS AND AMMUNITION 

AUTOMOTIVE EQUIPMENT 

CAMP AND TOURING EQUIPMENT 

ATHLETIC AND SPORT EQUIPMENT 

SPORTSWEAR AND HABERDASHERY 

KODAKS, CUTLERY, DOG SUPPLIES 

BICYCLES, WHEEL GOODS, TOYS 



84 



EASTERN STAR SELECT RECIPES 



One teaspoon salt 
One-half cup milk 
One egg, well beaten. 

Let raise for twenty minutes. Bake 
slow from forty-five minutes to one hour. 

NUT BREAD 

(Gertrude Swain Freeman, P. G. M.) 
One and one-half cups white flour 
One-half cup corn meal 
Two cups graham flour 
Three teaspoons baking powder 
Two teaspoons salt (level) 
Two cups milk 
One-half cup brown sugar 
One-half cup molasses 
One cup nut meats. 

Bake one hour. 

RAISIN AND NUT BREAD 

(Haidee Hageman) 
One-half cup sugar 
One egg 

One and one-half cups milk 
Three cups flour 
Tiiiee teaspoons baking powder 
One cup nuts 
One cup raisins. 

Allow to rise fifteen minutes. Bake 
forty minutes in slow oven. 

PEANUT BREAD 

(Mrs. J. W. Kayser) 
Four cups flour 

Eight level teaspoons baking powder 
One teaspoon salt 
One-half cup sugar 
One large jar peanut butter 
One cup raisins 
Two cups sweet milk. 

Method: Sift flour, measure, add bak- 
ing powder, salt and sugar and sift 
again. Cream the peanut butter and add 
dry mixture to it alternately with the 
milk. Add the raisins mixed with the 
last bit of flour. Mix well. 



Pour into greased pans, let stand fif- 
teen minutes and bake in a slow oven 
forty-five minutes. This will make two 
small loaves and makes fine sandwiches, 
especially when sliced thin and filled 
with a chocolate or date mixture. 

PRUNE QUICK SANDWICH 
BREAD 

Two cups graham flour 

One-half cup corn meal 

One and one-half cups flour 

One-half cup brown sugar 

One teaspoon salt 

One teaspoon soda 

Two teaspoons baking powder 

Two cups prunes, cooked, stoned and 

chopped 

One-half cup walunts, chopped 
One-half cup molasses 
Two cups of sour or butter milk. 

Sift all dry ingredients. Add prunes 
and nuts, molasses and sour milk; mix 
well, pour into two greased bread pans 
and let stand fifteen minutes before bak- 
ing. Have a moderate oven and bake 
about forty-five minutes. This bread 
keeps well and is excellent for children's 
luncheon. 

PRUNE BREAD 

One heaping cup mashed prunes 

One quart whole wheat flour 

One pint graham flour 

One teaspoon salt 

One tablespoon sugar 

One compressed yeast cake 

Luke warm milk and water. 

Method: Wash the prunes and soak 
over night in water to cover. In the 
morning, drain off water, stone prunes 
and chop or mash fine. Mix the prunes, 
flour, salt and sugar together in a bowl. 
Add luke warm milk to make a soft 
dough. Add the yeast cake dissolved in 
a little luke warm water. Mix thor- 



NURSERY AND TRIAL GROUNDS: EAST SACRAMENTO 

PHONE MAIN 182 



F. LAGOMARSINO & SONS 

Seed Growers and Dealers 

SEEDS PLANTS BULBS SHRUBS 



712 J Street 



Sacramento, Calif. ] 



BREAD, MUFFINS, WAFFLES 



85 



oughly. Allow to rise and when light 
stir briskly and pour into well-buttered 
pans. Allow to rise again. Then bake 
in a moderate oven for one hour or more 
according to size of loaf. 

This is a very old recipe from Switzer- 
land. 

POP OVERS 

(Minnie E. Seymour, P. G. M.) 
Three eggs 

One and one-fourth cups flour (measur- 
ing cup) 
Salt 
One pint milk. 

Beat eggs separately. To yolks add 
milk, flour, salt; beat very thoroughly 
with Dover beater. Add stiffly-beaten 
whites and bake in deep muffin pans, 
filling pans half full. Bake in hot oven, 
400. Reduce heat after pop overs have 
raised sufficiently. Bake about twenty- 
five minutes for all. 

CREAM SCONES 

(Dr. Lew Wallace, P. G. P.) 
Two cups flour 

Four teaspoons baking powder 
Two teaspoons sugar 
One-half teaspoon salt 
Four tablespoons butter 
Two eggs 
One-third cup cream. 

Mix and sift together flour, baking 
powder, sugar, and salt. Rub in butter 
with tips of fingers; add eggs well 
beaten, and cream. Toss on a floured 
board, pat, and roll to three-fourths inch 
in thickness. Cut in squares, brush with 
white of egg, sprinkle with sugar, and 
bake in a hot oven fifteen minutes. 

SCONES 

(Mrs. J. K. Grinton) 
Two and one-half cups flour 
Oue tablespoon baking powder 

i 



Two and one-half tablespoons sugar 
One tablespoon butter 
Ore tablespoon lard 
One cup seedless raisins 
One-half teaspoon salt 
(Me cup sweet milk. 

Sift the dry ingredients, work in the 
butter and lard with the fingers, add 
raisine and mix thoroughly; then add 
the milk forming a soft dough; turn out 
on a floured board and pat or roll lightly 
each piece round and about one inch 
thick, brush top with milk, then cut each 
into lour and bake in a hot oven. 

SCOTCH SHORT BREAD 

One-half cup brown sugar 
Two cups flour 
Three-fourths cup butter. 

Sift together. Cream until soft as 
cookie dough. Roll about one-third inch 
thick, brush with yolk of eggs to which 
has been added three-fourths teaspoon of 
water. Bake in slow oven. Will make 
about twenty-four. 

BRAIDS 

Roll the dough in a sheet one-quarter 
inch thick, cut in strips one-half inch 
wide, then braid them in three or tour 
strands, having the braids wider in the 
center than at the ends. Let rise and 
bake. 

BREAD STICKS 
Form the dough into small balls, then 
roll on an unfloured board until strips 
are formed of a uniform size and the 
shape of a thick lead-pencil. Place on a 
baking-sheet some distance apart. When 
light bake in a hot oven. 

SALAD STICKS 

Sprinkle the bread sticks with salt 
before baking, and serve with salad in 
place of crackers. 



Portable Garage Company 

PEARL G. ATKINSON, Prop. 

GARAGES RENTED $2.50, 2.75, $3.00 
PER MONTH 

SOLD ON EASY TERMS 

Office: 3526 Fifth Avenue 

PHONE CAPITAL 18 SACRAMENTO, CALIF. 



86 



EASTERN STAR SELECT RECIPES 



CHEESE ROLLS 
Follow the directions for making 
Parker House rolls. Before folding, in- 
sert one teaspoon of grated cheese in 
every roll. 

CINNAMON ROLLS 
Roll a portion of the dough one-half 
inch thick. Spread with melted butter 
and sprinkle liberally with a mixture of 
five parts of sugar to one part of ground 
cinnamon. Roll as a jelly roll. 

DATE ROLLS 

Use a date paste instead of raisins and 
nuts used in the fruit puffs. Cut one 
pound of dates in small pieces, add one 
cup of sugar, one-half cup of water, and 
one tablespoon of lemon juice. Cook to 
a paste and cool before using. 

FRENCH ROLLS 

Shape the dough in long rolls, and with 
a knife make three slits on the top of 
each roll. When light bake in a hot oven. 

CLOVER-LEAF ROLLS 

Oil muffin tins. Take small bits of the 
dough, knead until smooth, shape in 
balls, and fit three into each tin. Let 
rise and bake. 

SWEDISH ROLLS 

Follow the directions for making cin- 
namon rolls, only instead of using cinna- 
mon use chopped raisins, citron, and 
sugar. After baking, brush tops with the 
white of an egg lightly beaten and mixed 
with one-half teaspoon of cold water. 
Place in a slow oven to dry. 

DELICIOUS ROLLS 

Roll the dough thin and cut in long, 
narrow strips. Fold so there will be 
three layers; butter between and sprinkle 
sugar on top. Let rise and bake. 



WALL PAPERS 
THAT ARE 
DIFFERENT 



SWEET ROLLS 

Shape the dough into long rolls, let 
rise, and bake. When about half baked 
sprinkle the top with sugar, jelly, cocoa- 
nut, chopped figs, dates, or bread crumbs 
and butter. 

SALAD ROLLS 

Shape the dough in small biscuits, 
place the rows on a floured board, cover 
with a cloth, and let rise until very light. 
Flour the handle of a wooden spoon and 
make a deep crease in the middle of each 
roll, take up, and press the edges to- 
gether. Place closely in a buttered pan, 
cover, let rise, and bake fifteen minutes 
in a hot oven. 

FRUIT PUFFS 

Roll the dough one-half inch thick. 
Spread with a fruit paste made by mix- 
ing four tablespoons of sugar and the 
same amount of chopped nuts and 
raisins, two tablespoons of melted but- 
ter, and one-half teaspoon of cinnamon. 
Roll as a jelly roll, cut in slices three- 
fourths inch thick, and place in a but- 
tered pan, cut side up, to rise. Bake 
thirty minutes in a moderate oven. 

CRESCENTS 

Roll the dough in a sheet one-eighth 
inch thick and cut in strips about four 
inches wide; cut these in sharp-pointed 
triangles, then, beginning at the base, 
roll them up, bringing the ends toward 
each other, keeping the point in the mid- 
dle of the roll to give the shape of the 
crescent. Place them on baking-sheets 
some distance apart. When light bake 
fifteen minutes in a hot oven. 

PARKER HOUSE ROLLS 

Three tablespoons butter 

One teaspoon salt 

One-half cup luke warm water 



ARTIST SUPPLIES 

GIFTS 
PLASTER CASTS 




1. 0. 0. F. Bldg. 



INTERIOR AND EXTERIOR 
DECORATORS 



PAINTS, OILS, 
BRUSHES, ETC. 



BREAD, MUFFINS, WAFFLES 



87 



One yeast cake 

Two cups milk 

One tablespoon sugar 

Whites of two eggs 

Six measuring cups flour. 

Scald milk and add sugar, salt and 
butter. Let stand until luke warm, then 
add three cups of flour and beat for five 
minutes; add dissolved yeast cake and 
let it stand until very light and frothy, 
in rather warm place. Beat in remainder 
of flour. Let it rise again until it is 
twice its bulk, place on floured molding 
board, knead lightly and roll into a sheet 
one-half inch thick. Cut with large bis- 
cuit cutter; brush with melted butter; 
fold over and press edges together. Place 
in well-buttered pan one inch apart. Let 
rise until very light and bake in hot oven 
fifteen minutes. 

PARKER HOUSE ROLLS 

(Mrs. W. K. Chambers) 
One cup warm milk 
One cake compressed yeast 
Three cups flour. 

Set aside to rise (about three hours). 
Then stir in one teaspoon salt, two table- 
spoons sugar, two-thirds cup of melted 
butter, enough flour to make stiff. Work 
this on board and knead well. Let rise 
again for two hours in warm place. 
Knead again, roll out and cut with bis- 
cuit cutter; pull each one out, brush 
over with melted butter, fold over, brush 
top with melted butter, put in pan, let 
rise until light and bake. 

ORANGE TEA BUNS 

(Twelve Biscuits) 
Two tablespoons butter 
One tablespoon orange juice 
One-half cup powdered sugar 
Two teaspoons grated orange rind 
Two cups flour 

Four teaspoons baking powder (level) 
One teaspoon salt 
Three tablespoons butter 
Two-thirds cup milk. 

Cook two tablespoons butter, orange 
juice, sugar and one teaspoon grated 
orange rind over moderate fire until it 
thickens. Put aside to cool for filling. 
Mix and sift flour, baking powder and 
salt. Rub in three tablespoons butter 
with the finger tips and add sufficient 
milk to make a soft dough. Roll out on 
a floured board to one-fourth inch thick 
and spread with orange filling. Roll like 
a jelly roll and cut in one-half inch slices. 



Place cut side down on a greased pan 
and sprinkle with sugar and remaining 
orange rind. Bake in moderate oven 
twenty minutes (375). 

WAFFLES 

Beat the yolks of two eggs; add one 
cup milk and beat again add a pinch of 
salt, one tablespoon melted butter, one 
large cup flour, two teaspoons baking 
powder; then add beaten whites of two 
eggs, and lastly add two tablespoons cold 
water. 

WAFFLES 

(This recipe never fails) 

(Dr. Louise C. Heilbron) 
Three cups flour (sifted) 
Three cups milk 
Three eggs 
Three tablespoons shortening (preferably 

butter) 

Three tablespoons sugar 
Three tablespoons maple syrup 
One-half teaspoon salt 
Three teaspoons baking powder 
One teaspoon vanilla. 

Separate the yolks and whites of eggs 
and beat w r ell. Mix ingredients together 
and fold in beaten whites of eggs last. 

Makes fifteen large waffles. 

WAFFLES "SUPREME" 

(Mrs. G. P. Powell) 
Two eggs 
One teaspoon salt 
Two tablespoons sugar 
Two tablespoons butter 
Two cups sweet milk 
Two heaping cups flour 
Two teaspoons baking powder. 

Method: Separate yolks and whites of 
eggs and beat until creamy. Add salt, 
sugar and melted butter. Sift flour and 
baking pow r der together and add alter- 
nately with milk to above mixture. 
Lastly fold in the stiffly-beaten whites of 
eggs. Bake in a hot waffle iron. Serve 
hot with butter and syrup. 



TO PREVENT SALT FROM 
LUMPING 

Mix salt with cornstarch, allowing one 
teaspoon cornstarch to six teaspoons 
salt. 

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. 



88 EASTERN STAR SELECT RECIPES 



Compliments 
of the 



Buffalo Brewing Company 



SACRAMENTO, CALIF. 



Manufacturers of 

Buffalo and Gilt Edge 
Brews 

A wholesome and refreshing drink 

for every member of 

the family 



-u.i11 4* 



Sacramento Rock and 
Sand Co. 



Cement - Sand - Concrete Mix 



CRUSHED ROCK FOR DRIVEWAYS 



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FOR WALKS 



1803 25th Street Main 2109 



SANDWICHES 



89 




Sandwiches 



Bread is better which is a day old. 
The dark breads, such as graham, rye, 
Boston brown bread and the various nut 
breads, made with baking powder, all 
offer variety. Always cream butter well 
before putting on bread. It will spread 
evenly and there will be no waste. It is 
easier to spread butter on the bread 
before cutting each slice. 

Cut bread fairly thin and try to put 
the slices together in pairs if the filling 
is not added at once. If sandwiches are 
to be cut in various fancy shapes do not 
butter the bread until after it has been 
cut or there will be a waste of butter. 
Wrap sandwiches in waxed paper or 
wring a napkin out of hot water and 
wrap around the prepared sandwiches; 
then pack in a box closely covered and 
keep in as cool a place as possible. If 
the crusts of bread are to be removed, 
set aside and later dry them out in a 
moderate oven, roll and put in covered 
jars to be used for breading croquets, 
fish, etc., or for scalloped dishes. To 
make rolled sandwiches remove all the 
crust from a fresh loaf of wliite bread 
and wrap the loaf in a damp cloth for 
several hours, keeping in a cool place. 

Cut in thin slices lengthwise, spread 
with creamed butter and whatever filling 
desired and roll as for a jelly roll, fasten- 
ing together with a toothpick. If the 
loaf of bread is large, one slice will make 
two sandwich rolls. Wrap it in waxed 
paper. If sliced and cooked meat is to 
be used as a filling it should be very 
tender and be sliced as thin as possible, 
and then each slice of meat should be 
cut in several pieces. However, finely- 



chopped meat is the best, put through a 
food chopper or chopped in a chopping 
bowl. All meat sandwich fillings should 
be well seasoned. For corned beef use 
prepared mustard; for roast beef, either 
Worcestershire sauce or horseradish; for 
tongue, a thick mayonnaise and finely- 
chopped pickles; for mutton or lamb, add 
tomato catsup and chopped capers; for 
chopped ham, a thick mayonnaise well 
seasoned with mustard. 

The different relishes make excellent 
seasoning for meat sandwiches. Picca- 
lilli, chow-chow, chopped olives, walnut 
catsup, etc., all add flavor and variety. 
For salad sandwiches make a very thick 
mayonnaise and have the salad ingredi- 
ents cut fine. Lettuce should be very 
crisp and each leaf well dried before 
placing on the bread. Relish, such as 
olives, pickles, radishes, celery or salted 
nuts, are very easy to carry. Sweets 
may be provided in cake, cookies, dough- 
nuts or sweet sandwiches. Fresh fruit 
is always refreshing and a liberal sup- 
ply should be provided. Give first choice 
to apples, oranges, apricots, peaches and 
plums. 

Never pack fish sandwiches near other 
food, and be sure each article of food 
is well wrapped or packed so that it will 
not come in contact with other foods. 

Sliced meat loaf and lettuce with Rus- 
sian dressing on graham or white bread. 

Baked beans mashed with chili sauce 
or catsup and spread on graham bread. 

Sliced Swiss cheese and ham with mus- 
tard and lettuce on rye bread. 

Chopped egg and sardine paste on 
white or whole wheat bread. 



90 



EASTERN STAR SELECT RECIPES 



Cold sliced ham and currant or green 
grape jelly on white bread. 

Much of the success of the picnic lunch 
depends upon the appearance of the food, 
so careful packing is a neessity. 

CRAB CLUB SANDWICHES 
Toast two slices of bread cut one- 
fourth inch thick and spread with butter. 
Cook two slices of bacon until crisp and 
delicately brown. On one slice of toast 
put a layer of lettuce leaves, then a layer 
of sliced tomatoes or cucumber, next a 
layer of Namco crab meat separated in 
flakes and the bones removed, next a 
thin layer of mayonnaise dressing with 
two pieces of bacon. Cover with other 
slice of toast and cut in two diagonally. 
On top place two small leaves of lettuce 
arranged in cup shape, fill with mayon- 
naise dressing and put in a small piece of 
red crab meat in the center. Place on 
plate beside sandwich a small cucumber 
pickle cut in fan shape or sweet pickled 
cucumber cut in strips or rings. This 
may be served as an open sandwich by 
placing the two pieces of toast on a small 
platter and on each piece of toast arrang- 
ing the ingredients as suggested above. 
Serve as the main dish for supper or 
luncheon. 

SPANISH CHEESE 

(A Delicions Sandwich Filling) 
(Sarah Eliza Hall, P. W. M.) 
One pound New York cream cheese 
One-eighth pound butter, mashed tiil 

creamy 

One teaspoon salt 

One teaspoon Worcestershire sauce 
Dash of mustard, paprika, cayenne and 

black pepper 
Two chopped pimentos. 

Split a clove of garlic and rub the bowl 
in which butter and cheese are creamed. 
(Garlic may be omitted if not liked, but 



it adds to the flavor.) Run the cheese 
through the meat chopper and then stir 
with the butter till creamy. (Chopped 
green olives may be added for a change 
but should not stand long, as they dis- 
color the cheese.) 

CREAM CHEESE 
SANDWICHES 

Mix equal quantities cream cheese, 
chopped pimentos and chopped walnuts; 
add a little mayonnaise dressing and 
spread on thin slices of buttered bread. 

HAM AND CHOW-CHOW 

Chop cold boiled ham or tongue very 
fine and add one-third as much chow- 
chow pickle; blend together and add a 
little of the mustard the pickles are put 
up in. Spread between slices of buttered 
rye or white bread. 

RUSSIAN SANDWICHES 

Butter very thin slices of white and 
brown bread, having one-third of the 
slices brown bread. Chop stuffed olives 
very fine and moisten with mayonnaise. 
Spread the olive mixture, and one side 
of the white bread with thin layer of 
cream cheese. Press together two slices 
of white bread with one of brown in the 
middle. 

RIBBON SANDWICHES 

Remove the crust from a large loaf of 
fresh white bread. Cut the bread in very 
thin slices lengthwise of the loaf. Spread 
each slice lightly on both sides with 
softened butter and then spread one slice 
with cream cheese mixed with pimento, 
rubbed through a strainer; the next with 
cream cheese colored green with vege- 
table coloring or with chopped water 
cress, and the next with plain cream 
cheese. Both sides of each slice, except 
the top and bottom ones, must be spread 



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SANDWICHES 



91 



with filling. Repeat in the same order 
until all the slices have been spread, 
piling one on top of the other in the 
shape of the original loaf. Wrap tightly 
in a damp towel and press firmly. Cut 
down in thin slices across the loaf. 

MOSAIC SANDWICHES 

Cut bread in slices one-eighth inch 
thick, remove crusts and trim into rec- 
tangular shapes. Spread lightly with 
softened butter and cover half the pieces 
with any desired sweet or savory filling. 
From the remaining slices cut out a fig- 
ure with a small vegetable cutter and 
insert a similar shaped piece cut from 
brown bread, if white is used for the 
sandwiches, or vice versa. Press together 
in pairs. 

CALIFORNIA SANDWICHES 

Equal quantities of chopped seeded 
raisins and walnuts. Flavor with a little 
lemon juice. Spread on graham bread. 

BACON SANDWICH FILLING 

Have bacon cut very thin, cook until 
crisp and put between slices of buttered 
bread while still warm. Wrap in waxed 
paper. 

SAVORY HAM FILLING 

One cup finely-chopped ham, one-third 
cup thick mayonnaise, two sour pickles, 
finely chopped. 

EGG SANDWICH FILLING 

Chop the egg whites and put yolks 
through a sieve, combine and add thick 
mayonnaise to make a paste. Chopped 
stuffed olives may be added. 

PIMENTO AND CHEESE 

One small Neufchatel or breakfast 
cheese, one pimento, chopped. Moisten 
with thick mavonnaise. 



LUMBER 
SAND AND ROCK 



NOISETTE SANDWICHES 
Use nut bread, spread with cream 
cheese and butter, beaten together until 
soft enough to spread. Cover with or- 
ange marmalade, then place plain slice 
of bread on top. Cut in triangles. 

OLIVE SANDWICH FILLING 
Chop olives, mix with enough thick 
mayonnaise to make a paste, then spread 
on bread. Lettuce leaf may also be 
added. 

PERFECTION SANDWICHES 

One loaf whole wheat or white bread 
Two-thirds cup stuffed olives 
Two-thirds cup crisp celery 
One-half cup pecan nuts 
Three to four tablespoons mayonnaise. 

Chop olives, nuts and celery very fine 
and moisten with mayonnaise. Cut bread 
in thin slices, spread lightly with soft- 
ened butter and then with the sandwich 
filling. Press two slices together and cut 
each sandwich into four triangular- 
shaped pieces. 

SHRIMP SALAD 

One loaf white bread 
Two cans or one pound fresh shrimps 
Dash of cayenne pepper 
One-third cup mayonnaise 
One-half teaspoon Worcestershire sauce. 
Drain and rinse canned shrimps, or boil 
and chill the fresh. Mash with a fork 
and add pepper and Worcestershire. 
When well mixed moisten with mayon- 
naise and spread between thin slices of 
buttered white bread. Press firmly to- 
gether and cut in strips for serving. 

LETTUCE ROLLS 

Remove the crust from a loaf of fresh 

bread; cut the bread in very thin slices 

and trim each slice in a a rectangular 

slice. Spread lightly with softened but- 



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BUIDERS' SUPPLIES 




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92 



EASTERN STAR SELECT RECIPES 



ter and roll up. Dip the end of small 
lettuce leaves in mayonnaise and insert 
a leaf in each end of each roll. If the 
bread does not roll easily wrap it in a 
damp towel and let stand for an hour. 

PEANUT DRESSING FOR 
SANDWICHES 

(Maud E. Gilpin) 
Three eggs 

One tablespoon mustard 
One heaping tablespoon flour 
One teaspoon salt 
One-half cup sugar 
One cup milk. 

Mix well together and place on stove, 
let come to boil, cooking slowly, take off 
and add one cup vinegar and butter size 
of walnut. Chop peanuts fine and add to 
dressing. 

SYRIAN NUT CHEESE 

(Minnie Zimmerman) 
One pound raisins, seedless 
One pound figs 
One pound dates 
One pound currants 
One pound blanched almonds or any 

other kind of nuts. 

Method: Remove stones from dates 
and put through food chopper with other 
fruits. Put almonds into boiling water 
to loosen skins, drain and remove skins, 
and put through food chopper. Mix fruit 
and nuts well. Press this mass solidly 
in a stone or agate dish and cover with 
a piece of clean muslin and a heavy 
weight. Let stand for three days. Then 
it is ready to slice and use for a sandwich 
filling or on buttered toast. Can be used 
as a confection if cut in small squares 
and rolled in powdered sugar. This is 
very rich so only a small quantity should 
be used on toast or for sandwiches. A 
small amount of mayonnaise will make 



the sandwiches less sweet and will prove 
very palatable. 

DATE SPREAD 

One pound dates 

Two tablespoons peanut butter 

Six tablespoons currant jelly. 

Remove seeds and put dates through 
meat grinder. Add peanut butter and 
jelly; mix well. Serve either as sand- 
wiches or on toast as with salad. Serves 
eight. 

SNAPPY SANDWICHES 

Small jar of peanut butter 

One green pepper (chopped fine) 

Six slices of crisply-fried and cooled 

bacon (chopped fine) 

Mix these ingredients with sufficient 
mayonnaise so that it will spread easily. 

This will make thirty sandwiches. 

SANDWICH FILLING 

(Maud Dezell Bradley) 
One tablespoon butter 
One tablespoon flour 
One beaten egg 
One-half cup cream 

Cook the above in double boiler until 
it thickens. Add: 
Two hard-boiled eggs 
Six pimentos or one small can 
One Neufchatel cheese 
One tablespoon onion juice 
One-half teaspoon salt 
Dash cayenne pepper. 



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. 



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SANDWICHES 



93 



Compliments 
of 

E. Ellis Davies, D. D. S, 

Sacramento 



HENRY & BEDEAU 

Attorneys-at-Law 



California State Life Building 
Sacramento 




1223 28th Street 
Sacramento, Calif. 

! THE HANDY SHOP 

LORETTA TAYLOR 

Tailoring, Hemstitching, Pleating 

Dressmaking 
Buttons, Embroidery 

I 






WALLACE SHEPARD 

Attorney-at- Law 



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Capital National Bank Building 
Sacramento 



Compliments 
of 

Fontaine Johnson 



1314 Sixteenth St. Sacramento 

r< 

"Factory to Wearer" Established 1872 | Notary Public Income Tax Service 



For Men's Furnishings 

Try 

EAGLESON & CO. 



Emanuel Hendricksen 

Attorney-at- Law 



717 K Street Sacramento j 

Telephone Main 4756 

Compliments 

DR. GEORGE f.CAEN,D.D.S. 



305 California State Life Building 
Sacramento, Calif. 

DAN RUFF, Prop. 

RYAN'S CANDIES 

"Famously Good" 



314 Capital National Bank Building 
Sacramento 



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Compliments 
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La Forge Quality Grocery 

G. C. La Forge, Prop. 

Groceries - Fruits - Produce 

Ice Cream, Soft Drinks 

Notions 



MAIX 860 

725 K Street Sacramento 



Phone Main 7120 1701 T St. [ 

Sacramento, Calif. 



94 EASTERN STAR SELECT RECIPES 

! Cakes Do Not Fall 

1 

When baking cakes in an electric oven, it is not 

necessary to open the oven door. Just put the cake I 
in, look at the clock and when sufficient time for < 
baking has elapsed, take the cake out and you'll 
find it perfectly baked. 

We will demonstrate this for you in our Sac- 
ramento office kitchen. 

Electric Ranges sold on small monthly pay- 
ments and we make special low rates on electricity 
used for cooking. 



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OF CALIFORNIA 



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CAKES 



95 




Cakes 



ANN'S COOKIES 
One and two-thirds cups brown sugar 
Two-thirds cup butter 
One cup walnuts 
One and one-half cup raisins 
Two cups flour 
Three eggs 

One teaspoon cinnamon 
One level teaspoon soda dissolved in a 

little water. 

Add more flour if needed. Drop in one- 
half teaspoons on buttered tins. 

AUNT MARY'S COOKIES 

(Mrs. Amy E. Hochtritt) 
One cup butter 
Two cups sugar 
One cup sour cream 
One teaspoon baking soda 
Two eggs 
Flour. 

Cream butter and sugar, add eggs then 
sour cream with baking soda, add flour 
enough to roll dough. Roll thin and bake 
in a hot oven. 

ALMOND COOKIES 

One cup butter 

One cup lard 

Two cups brown sugar 

Three eggs 

Six and one-half cups flour 

Three teaspoons (level) baking powder 

Pinch of salt 

Two teaspoons vanilla 

Almonds (blanched). 

Method: Cream butter and lard thor- 
oughly. Add sugar gradually, beating 
constantly. Add beaten eggs, vanilla and 
salt. Sift flour before measuring. Add 
baking powder and sift again. Add flour 



and baking powder gradually to above 
mixture. Work in thoroughly. 

Mold into two or three long loaves 
about two inches thick. Place in a very 
cool place for eighteen hours. Then slice 
thinly, pressing almond into center of 
each cookie. Sprinkle with sugar and 
bake in a quick oven. 

BUTTER COOKIES 

Four cups flour 
One cup butter 
One-third teaspoon soda. 

Mix well. Add one cup white sugar, 
two well-beaten eggs. Roll into half-inch 
thickness. Cut any shape. Bake. 

COOKIES 

(Gertrude S. Freeman, P. G. M.) 

Three eggs 

Three-fourths cup lard 

One cup sugar 

Package of seedless raisins 

Large tablespoon cinnamon 

Two cups rolled oats 

Two cups flour 

Put one-half teaspoon soda, one table- 
spoon baking powder with four table- 
spoons of hot water 

Salt 

Vanilla. 

Roll in little balls, spread out with a 

knife, or drop from the spoon. 

COOKIES SUPREME 

Cream together one cup of brown 
sugar, one cup of white sugar and one 
and three-fourths cups of Crisco. To this 
mixture add three eggs well beaten. Sift 
together three cups of pastry flour, one 
teaspoon of salt, one teaspoon soda and 
one teaspoon each of cinnamon and 



96 



EASTERN STAR SELECT RECIPES 



ground cloves. Add dry ingredients grad- 
ually to the first mixture using about 
two and one-half additional cups of sifted 
flour. Last of all stir in one cup o 
walnut meats. Form the dough into long 
round roll, three inches in diameter and 
let stand in refrigerator over night. In 
the morning cut in thin slices and bake. 

COOKIES 

(Georgiana V. Polhemus) 
Three eggs (do not separate) beat well 
One cup butter, two cups sugar; cream 

well 
One tablespoon soda, dissolved in sweet 

milk 

Two tablespoons cream tartar in flour 
One tablespoon rich milk 
Spices if desired. 

Flour to stiffen; roll thin. Take from 
pan while warm. 

CORN FLAKE COOKIES 

(Evelyn Bliss) 
One-half cup cocoanut 
Five cups corn flakes 
Two eggs 
One cup sugar 
One teaspoon vanilla. 

COOKIES 

(Maude Nobel Haven, P. G. M.) 
Cream together: 
One cup brown sugar 
One cup butter 
To this mixture add: 
Two well-beaten eggs. 
Sift together: 

One and one-half cups pastry flour 
One-half teaspoon baking soda 
One-half teaspoon cinnamon 
One-half teaspoon cloves. 

Add dry ingredients to first mixture 
gradually, using about two cups more of 
sifted pastry flour. Last of all stir in 
one cup chopped walnuts. 



Form dough into long, round roll about 
two inches in diameter (just divide 
dough into two or three parts) ; place on 
floured board in refrigerator over night. 
In morning cut into thin slices and bake 
on greased cooky sheet in hot oven until 
brown. 

CORN FLAKE COOKIES 

(Grace A. Hicks) 
Two eggs beaten 
One cup sugar 
One cup cocoanut 
Seven cups cornflakes 
One pinch salt. 

Stir all together and drop by spoonfuls. 

DATE COOKIES 

(Helen M. Waltz) 
One cup dates, cut fine 
One cup flour 
One-half cup sugar 
Three eggs 

One cup walnuts, broken in pieces 
Two teaspoons baking powder 
One teaspoon vanilla 
Two tablespoons milk. 

Spread on cookie tin and bake in a 
slow oven. Cut when cool. 

DROP COOKIES 

(Mrs. Potter)) 
One and two-thirds cups brown sugar, 

two-thirds cup butter (creamed) 
Three eggs (drop one at a time and beat) 
Two cups flour (or more if needed) 
One teaspoon cinnamon 
One level teaspoon soda, dissolved in a 

little water 
One cup walnuts, one and one-half cups 

raisins (chopped). 

Drop in one-half teaspoons on buttered 
tins about two inches apart. 



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CAKES 



FROZEN COOKIES 

(Mrs. Pearl Gilmore) 

One cup brown sugar 

One cup white sugar 

One cup shortening 

Two eggs, one at a time 

One teaspoon soda, dissolved in one- 
fourth cup hot water 

One cup nut meats 

Three and one-half cups flour 

Salt and flavoring. 

Let stand in ice box over night, slice 

with sharp knife and bake. 

OATMEAL COOKIES 

One cup hot, cooked oatmeal 

Two tablespoons shortening 

One teaspoon salt 

One cup sugar 

One teaspoon cinnamon 

One-half cup halved raisins 

One-half cup broken walnut meats 

One-half cup molasses 

One-half teaspoon soda 

About two cups pastry flour. 

Mix in order given, and drop two 
inches apart on a well-oiled cooky sheet. 
Bake in a moderate oven. 

OATMEAL COOKIES 

(Mrs. Stella Wainscott) 
Three-fourths cup shortening 
Two eggs 

One and one-half cups sugar 
Two and one-half cups flour 
Two cups rolled oats 
One cup seeded raisins 
One cup nuts, chopped 
Five tablespoons sweet milk 
One teaspoon cinnamon 
Three-fourths teaspoon soda 
One-half teaspoon salt. 

Cream shortening and sugar, add well- 
beaten eggs, rolled oats, raisins, nuts and 
cinnamon, soda, salt, mixed with flour. 
Drop by spoonful in pan and bake. 



Fancy Moulds and Cakes 



DATE CRACKERS 

Two and one-half cups rolled oats 

Two and one-half cups flour 

One cup light brown sugar 

One cup butter 

One level teaspoon soda 

One-half cup warm water 

Salt. 

Filling 

One pound dates, chopped fine 
One cup granulated sugar 
One-half cup cold water 
Salt. 

Methods: 
1 Filling. 

Boil dates, sugar, water and salt in a 
saucepan until dates are soft. Let stand 
to partially cool while you are mixing 
the cracker part. 
2 Crackers. 

Cream butter, add sugar, continue 
beating, add the rolled oats. Sift flour, 
soda and salt and add alternately with 
water to above mixture. Mix well. This 
dough is very stiff so it is most easily 
mixed with hands. Put on well-floured 
board and roll until quite thin, cut in 
any desired small shape and spread the 
date filling on one layer and place second 
layer on top. Press down the edges. 
Bake in quite a hot oven. 

FUDGE BROWNIES 

(E. M. Porter, P. G. M.) 
One cup sugar 
One-half cup butter 
One-half cup flour 
One cup chopped walnuts 
Two eggs, well beaten 
One-fourth teaspoon salt 
One teaspoon vanilla extract 
Three squares unsweetened chocolate or 

three tablespoons ground chocolate. 

Spread three-fourths inch thick in shal- 
low pan. Bake twenty minutes in mod- 



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Milk, Sweet Cream, Buttermilk j 



98 



EASTERN STAR SELECT RECIPES 



erate oven, cut in squares while warm 
and remove from pan. 

CHEESE CRACKERS 

Take fresh snowflake or butter thin 
crackers; butter and grate cheese lightly 
over them. Put in oven and toast. 

DATE STICKS 

Three eggs, beaten light 

One cup sugar 

One tablespoon boiling water 

One cup flour 

Salt 

One heaping teaspoon baking powder 

Two-thirds cup dates, cut in small pieces 

One-half cup walnuts, broken 

Bake in shallow pan. Cut in strips and 
roll in powdered sugar. 

DATE ROCKS 

(Mrs. Ann Stevens) 
Two cups sugar 
One cup butter 
Four eggs 
Two boxes dates 

One-half pound English walnut meats 
One teaspoon cinnamon 
One-half teaspoon soda 
One-half teaspoon cream of tartar 
Four cups flour. 



Method: Sift dry ingredients together. 
Cream butter and sugar. Add- well- 
beaten eggs. Cut dates in quarters and 
nuts in small pieces. Add flour, dates 
and nuts. Drop with a teaspoon and 
bake in a moderate oven. No water or 
milk required in this recipe. These are 
fine. 

DATE BARS 

(Mrs. Ann Stevens) 
One package dates, stoned and cut in 

small pieces 

One cup walnut meats, cut fine 
One and one-third cups granulated sugar 
Three eggs (whites and yolks beaten sep- 
arately) 

Two tablespoons water 
One and one-third cups flour (Swan's 

Down preferred) 

One level teaspoon baking powder 
Vanilla 
Powdered sugar. 

Method: To the granulated sugar add 
the well-beaten egg yolks and the water. 
Mix thoroughly. Sift flour, then measure 
Add part of the flour to nuts and dates 
and mix so they will not stick together. 
Add the baking powder to the rest of the 
flour and sift again. Then add to the 
sugar and egg mixture, stirring until 



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CAKES 



99 



smooth. To this mixture add the floured 
nuts, dates and vanilla. Lastly fold in 
whites of e?gs which have been beaten 
until they are very stiff. Line two cake 
pans or a cookie sheet with oiled paper 
which has been buttered slightly. Spread 
mixture evenly on paper and bake in a 
quick oven for about fifteen minutes. 
They should be nice and brown on top. 
When cool cut in bars and roll in 
powdered sugar. Lovely for afternoon 
teas or with ice cream for dessert. 

Or cut cakes into three-inch squares. 
Put on dessert plate, garnish with spoon- 
ful of whipped cream, which has been 
sweetened, and serve for a dessert. 

OATMEAL COOKIES 

(Mrs. Charles Johnson) 
One cup sugar 
One cup butter 
Two eggs 

One-half cup sour milk 
One teaspoon soda 
Two cups oatmeal 
Two cups white flour 
One teaspoon ground cinnamon 
One cup chopped raisins 
One-half cup chopped walnut meats 
One-half teaspoon mapleine flavoring or 
vanilla. 



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906 K 



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TOM B. MONK 

Successor to 

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JEWELER 



Sacramento, Calif. 



Method: Cream butter, add sugar and 
mix thoroughly. Add well-beaten eggs, 
then oatmeal. Sift together flour and 
soda, add cinnamon, and add this mix- 
ture to sugar, butter, eggs and oatmeal, 
alternately with sour milk. Mix well, 
then add flavoring, raisins and nut meats. 
Mix and drop from teaspoon onto a 
greased and floured cookie pan, or toss 
on floured board and roll. Cut into de- 
sired shape with cookie cutter. Bake in 
a moderate oven. 

OATMEAL HERMITS 

One-third cup butter, one-third cup 
lard, one and one-half cups sugar (cream 
thoroughly) ; combine with two eggs 
(beaten), three tablespoons sour milk; 
add two cups rolled oats, two cups sifted 
flour, one-eighth teaspoon salt, one-half 
teaspoon cinnamon, two teaspoons baking 
powder. 

Beat in one teaspoon vanilla, one cup 
chopped raisins. Drop by teaspoon on 
buttered sheet. Bake fifteen minutes in 
moderate oven. 

OATMEAL COOKIES 

Cream three-fourths cup butter with 
one and one-half cups sugar. Add two 
well-beaten eggs and one and one-half 



Brown's 
Art China Store 



I i 



White and Decorated 
China 



I Materials for China Painting j 
Firing Daily 



| Residence: 

; Del Rio Avenue 



Res. Phone j 
Main 6875? 



i 

"Say It With Flowers" 

| Navlet's Flower Shopj 

10th and L Sts. 



Specialize in O. E. S. Jewels 



Store Phone Main 872 



I A. I. Navlet 

2 

**'* *^M M-^ M^ 



Sacramento. Calif. 



100 



EASTERN STAR SELECT RECIPES 



cups flour mixed with three cups rolled 
oats and one teaspoon each of salt, 
ground ginger and powdered cinnamon. 
Add alternately with the dry ingredients 
one-half cup sour milk, in which a tea- 
spoon of baking soda has been dissolved, 
and lastly add one cup each chopped 
pecans and stoned and chopped dates. 

Bake by small spoonfuls on a greased 
and floured sheet in a rather hot oven. 

PRUNE AND ROLLED OAT 
DROP COOKIES 

Two eggs 

One cup sugar 

One-half cup flour 

One teaspoon baking powder 

One-fourth teaspoon salt 

One-half cup milk 

One cup cooked pitted prunes 

One-fourth cup prune juice 

One teaspoon vanilla 

Three tablespoons melted butter or lard 

Three cups rolled oats. 

Method: Beat eggs, add sugar gradu- 
ally, beating until creamy. Sift together 
flour, baking powder and salt and add to 
above mixture alternately with the milk. 
Add chopped prunes, prune juice, vanilla 
and melted shortening. Beat thoroughly. 

Put In This 

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Valve 



"And Your Troubles Are Over" 







Patented 

Sacramento Valve Co. 



SCOTT PLUMBING & 
ELECTRICAL CO. 

Phone Main 2144 

1900 M St. Sacramento 



Lastly add rolled oats gradually. Drop 
batter on greased and floured tins, about 
three inches apart. Bake in a moderate 
oven for about twelve minutes. 

SOUR CREAM DROP COOKIES 

Two eggs 

One-half cup butter 

One cup sugar 

Two and one-half cups pastry flour 

One-half cup rich sour cream 

One-fourth teaspoon salt 

Pour teaspoons baking powder 

One teaspoon vanilla 

One-half cup raisins 

One-half cup nut meats. 

Cream together butter and sugar and 
add eggs, well beaten. Dissolve soda in 
sour cream, and add to first mixture 
alternately with flour, sifted with salt and 
baking powder. Add vanilla or other 
flavoring, raisins and nut meats, cut in 
pieces. Drop by spoonfuls on greased 
sheet and bake in a moderate oven. 

SCOTTISH FANCIES 

(Minnie Seymour) 
One cup rolled oats 
One-half cup fine shredded cocoanut 
One-fourth teaspoon salt 
One-half cup brown sugar 
One-half teaspoon vanilla 
One egg 
One-half tablespoon butter (melted). 

Beat egg; mix in all dry ingredients; 
add butter. Bake by teaspoonful on 
greased and floured sheet in about 250 
oven about fifteen minutes. 

GEORGIA HOE CAKE 

One quart of meal 
Teaspoon of salt. 

Mix with cold water or buttermilk and 
soda if preferred. Make a very stiff 
batter. Spread half an inch thick on 
griddle. Bake over quick fire. 

NEW HAMPSHIRE FILLED 
COOKIES 

Dough: Four cups pastry flour, two 
spoons baking powder, one-half teaspoon 
soda. Mix together one cup sour cream, 
one cup sugar, one well-beaten egg. Add 
sifted dry ingredients and one teaspoon 
lemon extract. Roll thin; place one tea- 
spoon filling on one-half the cookies, 
cover with remainder, sprinkle with 
sugar and bake quickly. 

Filling: Cook together until thick one 
cup of chopped raisins, one-half cup 
sugar, one-eighth teaspoon salt, two table- 



CAKES 



101 



spoons flour, the juice of one-half lemon 
and one-fourth cup boiling water; cool 
before using. 

JAPANESE HARD TACK 

(Dr. Lew E. Wallace, P. G. P.) 
One cup chopped walnuts 
One cup chopped dates 
One cup sugar 
Three-fourths cup flour 
One-fourth teaspoon baking powder 
Two eggs. 

Beat eggs, add sugar, flour and baking 
powder, dates, and walnuts. Reserve a 
little flour and mix with the dates and 
nuts. Bake fifteen minutes. Cut in 
strips about the size of lady-fingers and 
roll in powdered sugar. 

MERRY WIDOWS 

Marshmallows 
Butterthin crackers. 

Cut marshmallows in halves, and put 
them on butter-thin crackers, allowing a 
half to each. Bake in a moderate oven 
until biscuit colored. 

PLAIN WAFERS 

Two teacups flour 

Two eggs 

One tablespoon melted butter 

Sweet milk to make a rather stiff batter 

Add a level teaspoon of salt. 

Beat thoroughly and bake in slightly 
greased wafer irons. 

SWEET WAFERS 

One teacup sugar 
Three eggs 

Two teacups sifted flour 
One tablespoon butter. 

Mix as for cake batter. Bake in hot, 
slightly greased wafer irons, roll while 
warm and sprinkle with sugar. 

YUM-YUMS 

(Mrs. Chas. Bliss) 
Two eggs 
Two cups sugar 
One cup milk 
Two cups flour 

Three teaspoons baking powder 
One-half teaspoon salt 
Two cups dates, two cups nuts (grind in 
chopper). 

Mix ingredients in order given, sifting 
dry together. Pour into greased, shallow 
pans and bake thirty minutes. While 
still warm, cut into desired shapes and 
roll in powdered sugar. 



WALNUT WAFERS 

(Mrs. Chas. Bliss) 
One cup brown sugar 
One cup walnuts 
Two eggs 
Pinch salt 

One-fourth teaspoon baking powder 
Three tablespoons flour 
One teaspoon vanilla. 

Drop from end of teaspoon and bake 
in hot oven. 

APPLE FILLING 

White of one egg, beaten stiff 
One cup sugar 

Two tart apples, peeled and grated. 
Mix and spread between layer cake. 

CHOCOLATE FILLING FOR 
LAYER CAKE 

Two cups powdered sugar 
Two tablespoons ground chocolate 
One-half cup melted butter 
Enough hot milk to melt sugar. 
Beat until thick and light. 



is.T. 



JOHNSON CO. 

- OIL BURNERS I 

FOR EVERY SERVICE 




J1729 Front St. Main 3377 



102 



EASTERN STAR SELECT RECIPES 



BROWN-SUGAR FROSTING 

One and one-half cups medium brown 

sugar 

One-third cup milk 
One teaspoon butter 
One-half teaspoon vanilla. 

Boil together sugar, milk and butter, 
until a soft ball is formed when a little 
is dropped in cold water. Cool till tepid, 
add vanilla, and beat till thick enough to 
put on the cake. 

CHOCOLATE FILLING 

One cup milk 

One-half cup sugar 

One tablespoon flour 

One tablespoon cornstarch 

One-fourth teaspoon salt 

One-fourth cup chocolate 

(Use one-fourth cup of milk for mixing, 
etc., into paste). 

Method: Heat milk in double boiler. 
Mix dry ingredients into paste, pour into 
milk, cook ten minutes. Add one lump 
of butter, and vanilla. 

COCOANUT FILLING 

One cup milk 
One-half cup cocoanut 
One-fourth cup sugar. 

Boil and thicken with one tablespoon 
cornstarch dissolved in milk. Remove 
from fire and add the beaten whites of 
two eggs and flavoring. 

FILLING FOR DEVIL CAKE 

One small cup chocolate 
One large cup sugar 
One large tablespoon cornstarch 
Piece of butter size of small egg 
One pint boiling water. 

Mix sugar, chocolate and cornstarch, 
add water, cook until done. Remove from 
fire, add butter and vanilla and beat until 
thick enough to spread. 



FRENCH CREAM FOR 
FILLING 

One pint milk 
One-fourth cup flour 
One-half cup sugar 
One-fourth teaspoon salt 
Two eggs. 

Method: Heat milk, sift dry ingredients 
and make paste of a little cold milk. Add 
to hot milk. Cook ten minutes. Add 
beaten eggs. Cook about one minute and 
flavor. 

QUICK CHOCOLATE ICING 

(Zella Whitford Samson, W. G. M.) 
Five tablespoons sugar 
Five tablespoons cream or canned milk 
Three tablespoons melted butter 
Chocolate to make proper consistency 
Vanilla. 

LEMON HONEY 

(Jennie McConnell) 
One cup butter 
One cup sugar 
Three eggs 

Juice of two large lemons 
Rind of one large lemon. 

Melt butter in double boiler. Beat eggs 
thoroughly; add sugar. Stir in lemon 
juice and rind. Pour into melted butter 
and stir until smooth and thick. Put into 
jelly glasses and seal. It will keep six 
months. 

Use for filling shells of pastry, layer 
cake or jam rolls. 

KARO FROSTING 

One and one-fourth cups white sugar 
One-fourth cup Karo syrup 
One-fourth cup water. 

Cook all together until it hairs well, 
then remove from stove and let stand 
till you beat white of one egg stiff. Pour 
syrup over egg and beat until platter 
cools. 



The Newest Modes Popularly Priced 

Exclusively a Shop for Women's Fashionable Apparel 
Coats, Suits, Dresses and Millinery Popular Priced Models 
Always in the Latest Possible Styles 




SACRAMENTO 



CAKES 



103 



FROSTING 

Two tablespoons butter 

One-half cup cocoa or unsweetened choc- 
olate 

One and one-quarter cups sugar 

One-quarter cup milk 

One-half teaspoon vanilla 

Salt. 
Heat to boiling point and boil eight 

minutes. Remove from fire, cool, and 

beat until creamy. Should be poured on 

cake. 

LEMON FROSTING 

(Addie DeCoe) 

Four tablespoons boiling water 
Two cups powdered sugar 
One tablespoon butter 
Juice and grated rind of lemon to taste 
Salt. 

Beat thoroughly. 

MARSHMALLOW FILLING 

Two packages of marshmallows, clip 
in small pieces with scissors; pour over 
a little boiled frosting syrup. Flavor with 
vanilla if white marshmallows are used. 

NUT FILLING FOR CAKE 

Two cups powdered sugar and one-half 
cup butter (creamed) 
Enough canned cream (hot) to melt sugar 

mixture 
Vanilla 
Chopped walnuts to taste. 

NEVER FAIL FROSTING 

One and one-half cups powdered sugar 

One-half cup butter 

One-half cup grated chocolate or one- 
third cup cocoa 

Hot coffee to moisten (one-fourth to one- 
half cup) 

One egg white 

One teaspoon vanilla or lemon. 

Method: Blend powdered sugar with 



butter, smooth cocoa or chocolate with 
coffee, when partially cool, add to sugar 
mixture. Then add the white of an egg 
which has been beaten stiff, and vanilla 
or lemon flavoring. 

If frosting is too thick to spread add 
the necessary amount of coffee. If too 
much coffee has been used in the first 
place, a small quantity of sugar may be 
used at last to give the frosting the 
necessary consistency. 

STRAWBERRY ICING 

One cup powdered sugar 
One cup strawberries (fresh) 
One white of egg 

Beat all together and spread on layer 
cake. 

ORANGE CAKE FILLING 

Take the juice of one orange and a 
quarter of the rind grated; to this add 
one and one-half cups of sugar, the yolks 
of two eggs and a teaspoon of butter. 
Mix all together and cook in agate or 
earthen vessel until a thick jelly. Spread 
between the layers and ice with yellow 
icing. 

Filling for Orange Cake No. 2 

Whites of three eggs, juice of one 
orange, fifteen tablespoons of sugar; beat 
together. Spread between the layers and 
on the outside of cake. 

ALBERT CAKES 

(Mrs. Chas. Bliss) 

Line tartlet tins with plain pastry. 
Into each lined tin put one teaspoon jam 
or jelly. Cream one-half cup (scant) 
shortening with one-half cup sugar, add 
two well-beaten eggs, one-half teaspoon 
vanilla, one cup flour sifted with one 
teaspoon baking powder. Beat well and 
divide into the prepared tins. Bake in 
moderate oven about twenty minutes or 
more. Will make about fifteen cakes. 



Phillips Bakery 

Orders Taken for Birthday and Wedding Cakes 
Danish Pastries 



3300 FOLSOM BLVD. 

I _ 



MAIN 5876 



104 



EASTERN STAR SELECT RECIPES 



MOCHA FILLING FOR 
LAYER CAKE 

Two cups powdered sugar 

One-half cup butter (melted) 

Four tablespoons strong coffee (hot). 

Beat thoroughly and spread .on cake, 
which has cooled. 

RUM FILLING FOR 
SPONGE CAKE 

One-half cup milk, brought to a boil 
with two tablespoons sugar; pour over 
yolks of two eggs. Return to fire and 
cook until thick. Add one level tea- 
spoon of Knox's gelatine soaked in one- 
fourth cup cold water, let cool. Add 
three tablespoons of rum (or substitute) 
and one teaspoon vanilla. When nearly 
solid add one-half pint of whipped cream 
and beat thoroughly. Cut center from 
cake. Fill with above and set in ice box. 

ORANGE FROSTING 

(Lina Martin) 
Two cups powdered sugar 
One-half cup butter 

Enough hot orange juice to melt sugar. 
Beat until light and thick. Add grated 
orange rind. 

ANGEL'S FOOD CAKE 

One cupful of flour measured after one 
sifting, and then mixed with one tea- 
spoonful of cream of tartar and sifted 
four times. Beat the whites of eleven 
eggs until stiff and flaky; add one and 
one-half cupfuls of fine granulated sugar 
and beat again; add one teaspoonful of 
vanilla or almond extract, then mix in 
the flour quickly and lightly. Line the 
bottom and the funnel of a cake pan 
with paper not greased, pour in the mix- 
ture and bake about forty minutes. When 
done loosen the cake around the edges 
and turn out. 



ANGEL CAKE 

One cup egg whites, unbeaten, (usually 

eight eggs) 

One and one-fourth cup sugar 
One cup flour 

Three-fourths teaspoon cream of tartar 
Pinch salt 
One-half teaspoon vanilla. 

Method: Sift flour three times, the 
last time adding one-half the cream of 
tartar. Sift sugar three times. Beat egg 
whites until foamy and add remainder 
of cream of tartar, then beat stiff but 
not dry. Add sugar a little at a time, 
then vanilla, salt. Fold in flour. Bake 
in an ungreased pan 40 to 50 minutes. 
Oven 275 (very slow). Sometimes wipe 
out pan with damp cloth and flour very 
slightly. Put on wet cloth until cool. 

ANOTHER CAKE 

(S. R. R.) 

Two eggs 

Butter size walnut 

One-half cup cuffee 

One-half cup molasses 

One and one-half cups flour 

One teaspoon soda, dissolved in one table- 
spoon vinegar. 

Filling: 

One cup sour cream 

One cup chopped walnuts 

Cook until thick, whip and put between 

layers. 

ANGEL CAKE 

(Birdie Eiler) 
One cup egg white 
One level teaspoon cream tartar 
One and one-half cups bar sugar 
One cup flour (measured rounding after 

first sifting). 

Sift flour five or six times. Beat eggs 
until stiff; add sugar and beat well. Cut 
in flour a little at a time. Line bottom 
of baking pan with paper cut exactly to 



COMMERCIAL PRESS 

W. V. LAUX, Prop. 

PRINTING AND PUBLISHING 
Estimates Furnished 



2979 Thirty-fifth Street 



Phone Capital 1389 



CAKES 



105 



fit. Do not butter. Make allowance for 
batter to rise one-half. Have very cool 
oven. Cover cake first half hour. Re- 
move cover and increase heat slightly. 
When baked turn upside down for one 
hour. Bake one hour. 

BREAKFAST CAKE 

(Lena Walker Stannard) 
Whip one egg, add one-half cup of 
sugar, whip until creamy; add one table- 
spoon melted butter, one-fourth cup milk, 
beat well; add one teaspoon baking 
powder, one teaspoon almond extract. 
Melt three tablespoons of butter in iron 
frying pan, spread over one-fourth cup 
of brown sugar evenly, then spread one- 
half cup chopped English walnuts over 
sugar, then cover with sliced pineapple ; 
pour cake batter over all and bake in 
moderate oven twenty-five minutes; turn 
bottom up when done. Served as above 
for breakfast cake or add whipped cream 
and serve for dessert. 

BANANA LAYER CAKE 

(Mrs. P. S. Sanders) 
One and one-half cups sugar 
One-half cup butter 
Two eggs (beaten light) 
One-half cup sour milk 
One teaspoon soda in the milk 
Three bananas, mashed fine 
One cup walnuts, chopped fine 
Two cups flour 

Two teaspoons baking powder 
Flavor (any kind). 

Put ingredients together in rotation as 
printed. 

Filling for Same 
One large tablespoon butter 
One and one-half cups powdered sugar 
One egg (well beaten). 

Mix together and thin with canned milk 
until it will spread. Flavor with vanilla. 



BROWN CAKE 

Three eggs beaten separately 
One and one-fourth cups sugar 
One and one-half cups flour 
One cup chocolate 
Three-fourths cup sweet milk 
One-half cup butter 
One teaspoon vanilla 

Filling 

Two cups granulated sugar 
One-half cup butter, melted 
One-half cup chocolate 
One-fourth spoon cinnamon 
Enough strong coffee to moisten. 

BURNT LEATHER CAKE 

(Flora V. Adams) 

Put in dry skillet two cups sugar and 
when melted to liquid pour in one cup 
of boiling water and let cook until 
smooth syrup. This amount is sufficient 
for two cakes. 

Cake Batter 
One-half cup shortening 
One and one-half cups sugar 
Two or three tablespoons burnt syrup 
Yolks of three eggs (or two whole eggs) 
One cup cold water 
Two and one-half cups flour 
Two teaspoons baking powder 
One teaspoon vanilla 
Whites of two eggs 

Filling for Cake 

Put in double boiler three-fourths cup 
sugar, white of one egg (not beaten), 
four tablespoons burnt sugar syrup, salt, 
small pinch of cream of tartar. Use 
double boiler and have water boiling, and 
by the clock beat ten minutes with Dover 
egg beater or until thick consistency. 

BROWNIES 

(Zella Whitford Samson, W. G. M.) 
Beat two eggs very light and add one 
cup of sogar. Have ready to add to this 



Wilson's Furniture Exchan; 

Dealers in 

Used Gas Ranges, Wood and Gas Stoves, Heaters 

Heaters and Stoves Relined 
Furniture Repaired 



1208 J STREET 



PHONE MAIN 4857-W 



106 



EASTERN STAR SELECT RECIPES 



a scant one-half cup of butter and two 
squares of chocolate melted together. 
Beat this into eggs and sugar, then add 
one-half cup of flour, pinch of salt, one 
cup of broken walnut meats, and one-half 
teaspoon vanilla. Bake fifteen minutes 
in hot oven. Pan should be about 7% 
by 10 by 1* inches deep. Cut in squares 
like fudge. 

BROWNIES 

(Fannie T. McCowan) 
Two squares unsweetened chocolate 

melted with 
One-half cup butter 
One cup sugar 
Two eggs (unbeaten) 
Three-fourths cup flour 
Three-fourths cup chopped nuts 
Salt and flavoring. 

Bake twenty minutes in moderate oven. 
Cut in squares. 

CARMEL OR BURNT SUGAR 

CAKE 

(Helen M. Waltz) 

One and one-fourth cups sifted sugar 
One-half cup butter, creamed 
Two eggs 
One cup cold water 



Three cups flour 

Two teaspoons baking powder 

Flavor with vanilla. 

Three tablespoons of the syrup made as 

follows: 

Syrup 

One cup sugar put on stove and let 
melt over fire till a dark brown. Remove 
from fire and put in one-half cup boiling 
water, return to fire and boil until thor- 
oughly melted. 

Filling 

Three cups powdered sugar, one-half 
cup butter (can use less butter with good 
results), cream and add either cream or 
condensed milk until the right consist- 
ency to spread. One teaspoon of flavor- 
ing. I use either vanilla or mapleine. 

BURNT SUGAR CAKE 

(Anna D. Dudderar, P. G. M.) 
Burn until it smokes intensely and gets 
quite black one-half cup sugar, then add 
one-half cup boiling water, cook until it 
becomes as thick as syrup. Set aside to 
cool. Cream one and one-half cups sugar 
and three-fourths cup butter, add the 
beaten yolks of two eggs and burnt sugar 
syrup, then add one cup of cold water 
alternately with three cups of flour sifted 





Style Supremacy- 



Q RESENTING always the newest and 
most authentic fashions, Bon Marche 
is recognized for its style leadership 
in women's apparel and accessories. Selec- 
tions are delightfully varied and exclusive, 
yet prices are surprisingly moderate. 



BroM&rcbe 



CAKES 



107 



with one level teaspoon soda and one 
heaping teaspoon baking powder; flavor 
with one teaspoon vanilla and lastly add 
the stiffly-beaten whites of two eggs. 
Bake in layers in moderate oven. 

Filling 

Two cups sugar 
One-half cup rich milk 
One-third cup butter. 

Cook in syrup pan until it gets ropy 
looking; then take from fire and beat 
hard; add one teaspoon vanilla. 

CHOCOLATE CAKE 

(Jessie J. Douglas) 
Two yolks of eggs 
One-fourth cake chocolate 
One-half cup sweet milk. 

Cut chocolate fine, then add eggs and 
milk, cook gently until it thickens, stir 
nearly all the time, then add: 
One cup sugar 
One and one-half cups flour 
Two tablespoons butter 
One-half cup sweet milk 
Even teaspoon soda in the milk 
One teaspoon vanilla. 

Frost with boiled frosting. 

CALIFORNIA CAKE 

(Mrs. Amy E. Hochtritt) 
One orange 
One cup sugar 
Five eggs 
One cup flour 

One-half teaspoon baking powder 
One-half teaspoon cream of tartar. 

Grate the orange and juice and set 
aside. Sift flour five times, then add 
baking powder and cream of tartar and 
set aside. Beat whites and yolks of eggs 
separately, putting half of the sugar in 
the yolks before beating and the other 
half in whites after beating and beat 
again. Put orange grating and juice in 

A . ^ 

Blanche Edgar's Favorite 

Pinch of Pe.p 
1 Oz. of Common Sense 
Dash of Loyalty no sauce 
Bunch of Spelling 

Add Arithmetic; let set while absorbing 
Fold in Filing 
Add pound of Typewriter 
Grind in Shorthand 

Mix thoroughly with one stiff course in 
English 



Bake for six months in 

STANDARD SCHOOL 

Serve with Salary and Cup of Joy 



yolks, add whites of eggs, fold in flour, 
add vanilla and bake in tube pan in a 
slow oven. 

CHOCOLATE FROTH 

(Jennie E. Adams) 

Beat yolks of three eggs until thick, 
then beat in slowly one-half cup sugar 
and two tablespoons melted chocolate. 
When sugar has dissolved, add egg 
whites beaten stiff, then fold in lightly 
one-half cup flour. Half fill little cases 
and bake in very moderate oven twenty 
to twenty-five minutes. 

CHOCOLATE ROLL 

(Mrs. Herman Davis) 
Five eggs 

Three-fourths cup powdered sugar 
Two heaping tablespoons chocolate 
One-half pint pastry cream. 

Beat egg yolks and sugar to cream. 
Add chocolate. Then add egg whites, 
beaten stiff. Grease square pan well; 
then cracker crumb it. Bake in hot oven 
fifteen minutes. Turn out on a paper 
sprinkled with powdered sugar. When 
cool spread the whipped cream over it. 
Roll onto a platter. Cover with chocolate 
icing. 

Chocolate Icing 

Three-fourths cup powdered sugar 
Four tablespoons chocolate 
Three tablespoons warm water. 

Mix all ingredients and beat until 
smooth. 

CHOCOLATE MACAROONS 

(Grace Hicks) 

Whites of three eggs, well beaten 
One scant cup granulated sugar 
One scant cup chopped walnuts. 

Bake in slow oven. (Do not grease 
pan.) 



E. Maurer 
1 Capital 1436-M 



A. V. McDonald 
Main 7129-W 



| Maurer & McDonald 

General Automobile 

Repairing 


Phone Main 9297 
1 1014 31st St. Sacramento 



108 



EASTERN STAR SELECT RECIPES 



CHOCOLATE ROLL 

(Mrs. W. H. Yeager) 
Six large eggs 

One-half cup granulated sugar 
Two level tablespoons cocoa 
One-half teaspoon vanilla 
One and one-third cups whipping cream. 

Sauce 

One cup sugar 
Three-fourths cup milk 
Two level tablespoons cocoa. 
Method: 
1 Roll. 

Mix sugar and cocoa together. Beat 
the whites of eggs very stiff, add sugar 
and cocoa mixture gradually, continue 
beating. Add well-beaten yolks of eggs 
and vanilla. Put batter in two 9-inch 
square ungreased cake pans or one 9 by 
18 inches and bake in a moderate oven 
between fifteen and twenty minutes. 

The batter will rise to the top of a 
2-inch pan then fall to about three- 
fourths of an inch like a souffle. When 
done take from oven and place the pans 
on a wet cloth for a minute. Loosen the 
sides of roll with a knife and turn out 
on paper. 
2 Sauce. 

Mix sugar, milk and cocoa together 
and boil slowly for seven minutes. Beat 
occasionally while cooling. 

A short time before serving, whip 
cream very stiff, sweeten to taste, and 
add one-half teaspoon vanilla. Spread on 
cake part and roll as you would a jelly 
roll. Cut in slices and serve with about 
two tablespoons of sauce poured over 
each portion. 

If preferred, the sauce may be made 
the day before using, but the roll is much 
better served on the same day it is made. 

Will serve eight to ten people. 



CHOCOLATE TORTAR 

(Mabel B. Seymour) 

Yolks of four eggs, beaten well with 
one cup of sugar; three-fourths cup of 
grated chocolate, one-fourth teaspoon all- 
spice, one teaspoon vanilla, four table- 
spoons of boiling water. Two handsful 
orange peel, lemon peel, citron and mixed 
nuts chopped very fine, one cup flour 
sifted with one and one-half teaspoon 
baking powder, add lastly the well beaten 
whites of the eggs; bake in two layers, 
when done spread with tart jelly. 
Icing 

One-half cup sugar, one-half cup grated 
chocolate, mix well together and add very 
slowly about three tablespoons of boiling 
water; if not sufficient add a little more. 

COCOA ROLL 

(Mabel B. Seymour) 
Five eggs 

Five tablespoons granulated sugar 
Five teaspoons cocoa 

Beat yolks, add sugar and cocoa. Beat 
whites ten minutes (sure) and fold into 
other mixture. Bake eight minutes in 
slow oven in very well buttered flat pan. 
When done turn onto a sugared napkin 
and roll up. Set aside to cool. When 
cool unroll and spread with whipped 
cream. Reroll, ice with chocolate icing 
made with four tablespoons chocolate, 
one-half cup powdered sugar and three 
tablespoons boiling water. 

COFFEE CAKE 

(Mrs. Chas Bliss) 
One cup sugar 
Two eggs 

Butter size of an egg 
Seven-eighths cup milk 
Two and one-third cups flour 
Three level teaspoons baking powder 
One level teaspoon salt 



CARL LAMUS CO. 

1411 Eye Street 
Distributors 




Batteries 
MAIN 5136 



109 



One teaspoon orange extract 
Grated rind of one lemon 
Grated rind of one orange. 

Pour into shallow pans, put melted 
butter over, then sugar, cinnamon and 
chopped walnuts. Bake twenty minutes 
in moderate oven. 

CRACKER CAKE 

(Mary B. Dixon) 

Five egg yolks, beaten very light 
One cup sugar. 

Beat together twenty minutes; then 
add: 

One teaspoon vanilla 
One-half cup cracker crumbs 
One cup walnuts. 

Whip whites of eggs stiff and add last. 
Bake one-half hour in paper-lined flat pan. 
When cool cover with strawberry pre- 
serves and whipped cream on top. 

CUP CAKE 

Four eggs 

Three cups flour, sifted 

Two cups sugar 

One cup butter or substitute 

One cup milk 

Four teaspoons baking powder 

Flavor as desired. 

Cream butter and sugar, add eggs one 
at a time, unbeaten; but beat batter hard 
after each egg addition, for several min- 
utes; add flour and milk alternately, then 
flavoring and bake in moderate oven. 

CROTON SPONGE CAKE 

Six eggs 

One-half pound butter 

One-half pound sugar 

One-half pound flour 

One teaspoon baking powder. 

Cream butter and sugar; beat the eggs 
separately. Bake in layer cake tins. 

Filling 

One pound brown sugar 
One full cup butter 
One full cup sweet milk. 

Beat all these well together while cook- 
ing. Stir constantly. When it thickens 
remove from fire and beat until cool. 

DATE TARTS 

(Mabel B. Seymour) 
One cup dates (chopped fine) 
One cup nuts (walnuts and blanched al- 
monds) 

One cup sugar 
Two eggs, well beaten 



One-third cup sifted flour, sifted again 
with one teaspoon baking powder and 
a little salt. 
Bake in sheet pan for one-half hour. 

When cold sprinkle with lemon juice. 

Serve with whipped cream. Cut with 

biscuit cutter into individual cakes. 

(Good for a dessert). 

DATE STICKS 

(Birdie Eiler) 
Three eggs, beaten lightly 
One cup sugar 
One teaspoon boiling water 
One cup flour 
One pinch salt 

One heaping teaspoon baking powder 
One-half cup broken walnuts 
Two-thirds cup dates. 

Bake in shallow pan. Cut in strips. 

DATE CAKE 

Stone and cut one pound dates. Soak 
in one cup boiling water, to which one 
teaspoon soda has been added, and let 
stand while mixing one cup brown sugar 
and five tablespoons melted butter or 
oleomargarine. Add one egg then the 
dates with their liquor. Beat and add 
one and one-half cups white flour with 
one good teaspoon baking powder. 

Lastly add vanilla and 10 cents worth 
of walnut meats sprinkled with flour. 
Bake in a well-greased loaf tin about 
9 inches square and 3 inches deep. Have 
the oven hot in the beginning, but lower 
the heat when cake is put in, and bake 
slowly fifty minutes. Do not try to re- 
move from tin. When cool, cover with 
this icing: 

Brown sugar, one and one-half cups, 
water to dissolve; boil until it hairs, 
then beat into the stiff white of one egg. 
This cake will remain moist for a week 
(if it lasts that long), and seems par- 
ticularly suited to masculine tastes. 

DATE LOAF CAKE 

(Adah S. Noland) 
One pound dates (after stoning) 
One pound English walnut meats. 

Sieve together three times the follow- 
ing: 

One cup flour 
One-half teaspoon salt 
Two rounded teaspoons baking powder. 

Add this to the unchopped dates and 
nuts. Mix and add one cup sugar. Mix 
again. Beat four eggs separately. Add 
to cake one teaspoon vanilla. Bake one 
hour in paper-lined pan in moderate oven. 



110 



EASTERN STAR SELECT RECIPES 



DELICATE CAKE 

One and one-half cups granulated sugar 

One cup of butter 

Two-thirds cup of milk 

Whites of six eggs, beaten stiff 

Three cups flour 

Three teaspoons of baking powder sifted 

with the flour (sift latter three times). 

Cream butter and sugar well together, 
add milk and flour alternately. Last add 
eggs beaten to a stiff froth, flavor and 
stir gently several minutes. Bake in 
moderate oven. 

DEVIL'S FOOD CAKE 

(Beth Ludden Noon) 
Cream one egg with one cooking spoon 

butter 

One heaping cup sugar 
Two squares Baker's chocolate, melted. 

Stir together, then add: 
One cup thick sour milk 
One and two-thirds cups flour 
One teaspoon vanilla 
One teaspoon soda dissolved in hot water. 

Bake about forty minutes. 

DEVIL'S CAKE 

(Helen M. Waltz) 

Three-fourths cup grated chocolate 
One-half cup sweet milk. 

Put on stove and cook until thick like 
cream. Set aside to cool. 
One and one-half cups sugar 
One-half cup butter, creamed 
One-half cup sweet milk 
One and one-third cups flour (may need 

a little more) 

Three eggs, beaten separately 
One teaspoon soda 
Flavor with vanilla. 

Pour in chocolate and bake in either 
loaf or layers. 

Filling 
One cup white sugar 



One-half cup brown sugar 
Three-fourths cup milk 
Butter the size of walnut 
Enough chocolate to brown. 

Let cook fifteen minutes or until it 
forms a soft ball in water. Remove from 
fire and beat until creamy. Flavor with 
vanilla. 

DEVIL CAKE 

(Mrs. Alice Gilmore) 
One-half cup butter 
One cup sugar 
Yolks of three eggs 
Three-fourths cup powdered sugar 
One-half cup milk 
One teaspoon vanilla 
One-half teaspoon cinnamon 
One-half teaspoon cloves 
Two level teaspoons baking powder 
Nine level tablespoons chocolate, melted 
One and three-fourths cups sifted flour 
Whites of three eggs beaten dry. 

Cream the butter and add the cup of 
sugar. Beat the three yolks, add the 
three-fourths cup of sugar and beat the 
last two sugar mixtures together. Add 
the chocolate then the flour, sifted three 
times with the baking powder and 
spices, then the milk, extract and whites 
of eggs. Bake in two layers. 

Mocha Filling 
Two cups powdered sugar 
One-half cup butter (cream both well) 
Two tablespoons strong cold coffee 
Two tablespoons cream (Carnation will 

do) 
One tablespoon vanilla. 

Cream all well and use as filling. 

DEVIL'S FOOD 

(Mrs. Wesley Johnson) 
One-half cake chocolate 
One cup milk 
Two teaspoons vanilla 
One-half cup sugar. 



"Say it with flowers" 

MRS. HUGH (Georgie) McWILLIAMS 

FLORIST 



Phone Main 90 



1111 U STREET 



SACRAMENTO 



CAKES 



111 



Put milk, chocolate and sugar in a 
sauce pan and cook until it boils five 
minutes, remove from fire, add vanilla 
and set aside to cool, then prepare: 
One-half cup butter substitute 
One cup sugar 
One-half cup sour milk 
Two eggs, well beaten 
Two cups flour 
One-half teaspoon salt 
One teaspoon soda, dissolved in three 

tablespoons boiling water. 

Cream butter substitute and sugar, add 
eggs, beat two minutes. Next add milk, 
soda in boiling water, flour, salt and 
chocolate mixture; mix well. Bake in 
two layers for twenty-five minutes in 
moderate oven. Frost with any kind of 
frosting. 



DRIED APPLE CAKE 
(Ella Tyler Hall, P. G. M.) 
One cup dried apples soaked over night 
in cold water, drain, chop fine, stew in 
cup good sugar syrup till well cooked 
down (should have the rich transparent 
look like preserves), cool before adding 
to cake, three-fourths cup of butter, one 
cup sugar, two eggs, one cup cold coffee, 
one-fourth teaspoon salt, one teaspoon 
soda (dissolved in the coffee), three and 
one-half cups of flour with two teaspoons 
baking powder sifted in. Makes a small 
loaf; keeps well. Bake in moderate oven. 

DUMP CAKE 

One and one-half cups flour 

One cup sugar 

One-half cup chocolate 

One cup milk 

One teaspoon soda 

Large pinch salt 

One-half teaspoon baking powder 

One-half cup salad oil 

Two eggs, unbeaten. 

Sift dry ingredients four times, add oil, 
milk and eggs, and beat well, add one cup 
chopped nuts. Bake in layer or loaf. 

Orange Filling 
One-half cup sugar 
Three tablespoons cornstarch 
One-fourth teaspoon salt 
One-fourth tablespoon bread flour 
One tablespoon Mazola oil 
Three-fourths cup water 
One egg 

One tablespoon lemon juice 
Juice and rind of one orange. 



EGYPTIAN CAKE 

(Mary B. Dixon, P. M.) 
Six level tablespoons chocolate 
Four eggs 
One-half cup milk 
One-half cup butter 
One and one-half cups sugar 
One and three-fourths cups flour 
One teaspoon Royal Baking Powder 
One teaspoon vanilla. 

Dissolve chocolate in five teaspoons 
boiling water. Beat butter to a cream 
and add sugar gradually; cream thor- 
oughly. Add well-beaten yolks of eggs; 
then add milk and melted chocolate. Beat 
well with Dover beater and then add 
flour and beat again. Beat whites of eggs 
to a stiff froth and stir carefully into 
mixture. Add vanilla and baking powder, 
mix quickly and lightly. Bake in four 
layers. 

Filling for Egyptian Cake 

One cup ground walnuts added to one 
well-beaten yolk of egg, three table- 
spoons powdered sugar, one-half pint 
whipped cream; add white of egg and 
dash of salt. 

Frost with Mocha Frosting. 
One and one-half cups powdered sugar 
Yolk of one egg 
Generous slice butter 
One teaspoon vanilla 
Strong coffee. 

Cream butter and powdered sugar thor- 
oughly and add yolk of egg and coffee 
enough to spread nicely. 

EGOLESS APPLESAUCE CAKE 

(Mrs. J. K. Grinton) 

Two cups flour 

One cup sugar 

One teaspoon cinnamon 

One-half teaspoon cloves 

One-half teaspoon nutmeg 

One-half teaspoon salt 

Two teaspoons soda 

Two heaping tablespoons ground choco- 
late 

Two heaping tablespoons cornstarch 

One cup chopped walnuts 

One cup chopped raisins 

One cup seedless raisins 

One-half cup butter, melted 

One and one-half cups unsweetened apple 
sauce. 
Sift dry ingredients three times, add 

raisins and walnuts and mix well, then 

add apple sauce and melted butter and 

beat thoroughly. Line baking tin with 

buttered paper and bake in moderate 

oven about one hour. 



112 



EASTERN STAR SELECT RECIPES 



FAMOUS BLITZ TORT CAKE 

(Mrs. Amy E. Hochtritt) 
One-half cup butter 
One-half cup sugar 
Four egg yolks 
Four tablespoons milk 
One cup flour 

One teaspoon baking powder 
One cup chopped walnuts 
One cup confectioner's sugar. 

Cream butter and sugar, add egg yolks, 
then add milk, flour and baking powder. 
Put in two-layer tins and beat whites of 
eggs to a stiff froth, add cup of confec- 
tionery sugar. Spread on layers. Put 
one cup of chopped walnuts over fop- of 
both layers and bake. Put a cream or 
cornstarch filling between layers. 

FARINA CAKE 

(Dr. Louise Heilbron) 
Six eggs 

One cup walnuts, chopped 
Three-fourths cup bread crumbs 
One-fourth cup farina meal 
One teaspoon baking powder. 

Mix all ingredients together except 
whites of eggs, beat whites and fold in 
last. Bake in two-layer tins. Use whipped 
cream and grated pineapple as filling 
between layers and on top. Allow cake to 
cool thoroughly before putting in filling. 
Requires one-half pint whipping cream, 
one can grated pineapple. 

FLORIDA NUT CAKE 

One-third cup butter (if shortening use 

less) 

One and one-half cups sugar 
Four eggs 

One-third cup cornstarch 
One and one-half cups flour 
Three teaspoons baking powder 
One-half cup orange juice 
Grated rind of one orange 



Powdered sugar (one-half cup) 
One-half cup nuts. 

Method: Cream butter and sugar, add 
egg yolks and cream again. Add orange 
juice alernately with dry ingredients. 
Pour in pan. Cover thick with powdered 
sugar and walnuts. Bake in moderate 
oven one-half hour. (7 by 12 pan.) Eat 
immediately. 

FLO'S CAKE 

(S. R. R.) 
Three eggs (reserve whites of two for 

frosting) 
One cup sugar 
One-half cup butter 
One-half cup coffee 
One-half cup molasses 
Two cups flour 
One-half teaspoon cinnamon 
One teaspoon soda (sifted in flour) 
One teaspoon cream tartar (with eggs). 
Frosting 

Boil one-fourth cup milk, one-fourth 
cup butter, one cup sugar. Break in a 
few marshmallows and stir until dis- 
solved. Pour on beaten eggs and beat 
until cold. Add raisins or walnuts if 
desired. 

FRUIT CAKE 

(Mrs. W. K. Chambers) 

Two cups butter 

Three cups dark brown sugar 

Six eggs, whites and yolks beaten sep- 
arately 

One and one-half pounds raisins (cut) 

One and one-half pounds currants 
(washed and dried the day before) 

One pound citron cut in strips 

One-half cup cooking molasses 

Two-thirds cup sour milk 

One-half grated nutmeg 

One teaspoon cinnamon 

One teaspoon cloves 

One teaspoon of mace 



Meda Bros. 



Phone Main 3256 



LA COLOMBA 

Ravioli and Tagliarini Factory 

Italian and French Delicacies 
We Cater to Italian and French Dinners 



909 Eighth Street 



Sacramento, Calif. 



CAKES 



113 



Four tablespoons Virginia Dare Wine 

Flavoring 
One cup walnuts 
Four cupfuls sifted flour 
Level teaspoon soda dissolved in a little 

water. 

The Virginia Dare flavoring may be 
secured at grocery store. 

FRY PAN FLIP 

(Mabel B. Seymour) 

Four slices (or more) of canned pine- 
apple 

One scant cup brown sugar 
Two tablespoons butter 
Three-fourths cup chopped walnuts 
One egg cake mixture. 

Method: In medium-sized frying pan 
melt butter, take from stove and sprinkle 
over it brown sugar, then the chopped 
walnuts, then the pineapple. Over all 
pour a not too rich cake dough. Bake 
until done in slow oven, about thirty 
minutes. When done turn out of pan so 
that nuts and pineapple are on top. Serve 
with whipped cream. 

FRYING PAN CAKE 

(Mrs. H. O. Purinton) 
One-eighth roll of butter, melt slowly in 

frying pan 
One cup brown sugar, smooth in pan 

bottom 
One or one-half cup of chopped walnuts, 

next layer 
One small can crushed pineapple, last 

layer. 

Batter 

Three eggs beaten eight minutes 
One cup white sugar, scant, beat to a 

cream 

One cup flour 

One to two teaspoons of baking powder 
One-half cup of hot water 
One teaspoon of vanilla. 

Pour into pan on pineapple, etc. Bake 
twenty minutes in oven one would use 
for layer cake. 

After a few minutes when removed 
from oven, place a plate over pan and 
turn the cake upside down onto the plate. 

Serve with whipped cream. Serve 
either hot or cold. 

BLACK FRUIT CAKE 

(Dr. Louise Heilbron) 
One pound sugar 
One cup or one-half pound stewed prunes 

and juice 

Two pounds currants 
One-half pound orange peel 



One and one-half pounds English walnuts 

(not chopped) 
One cup of dark wine 
Two pounds flour 
One pound butter 
One dozen eggs 
Two pounds seeded raisins 
Two pounds citron 
Two pounds dates 
Two pounds almonds 
One tablespoon cinnamon, cloves, allspice 

and nutmeg. 

Directions 

Flour, raisins, prunes and dates, put in 
almonds whole, just roll the walnuts 
enough to break them. 

1. Mix butter and sugar well with the 
hands and add the unbeaten eggs, one at 
a time and beat thoroughly, then add 
fruit and nuts. 

2. Bake in round tins twelve inches in 
diameter, with three or four layers of 
paper on bottom and sides of both. 

3. After it is baked, while hot, jab the 
cake full of holes with a meat fork, and 
pour on and spread the following ingredi- 
ents hot: 

One-half cup of maple syrup 
Juice of one lemon 
One-half cup of sherry wine. 

Let this soak in over night. 
History 

This recipe was used in 1700. It came 
from Saxony to England with the house 
of Hanover and came to the United 
States before the revolution. The prunes 
were added about thirty years ago. 

GIN'S FRUIT CAKE 

(Mabel B. Seymour, P. G. M.) 
Three pounds raisins 
Three pounds currants 
One pound citron 

One-fourth pound lemon skin (candied) 
One-fourth pound orange skin 
One and one-half cups butter 
Two cups white sugar 
Four cups flour 
One cup Karo syrup (dark) 
Two cups prunes boiled and pitted 
One glass blackberry jelly 
One pound blanched almonds 
Twelve eggs 
One teaspoon cinnamon 
One teaspoon nutmeg 
One-half teaspoon cloves 
One cup brandy (or wine) 
One teaspoon baking powder. 

Cream butter and sugar, add some 
flour (put remainder over fruit). Beat 
eggs until light, add to sugar mixture, 



114 



EASTERN STAR SELECT RECIPES 



then flour with baking powder, spices and 
lastly, add fruit, prunes, jelly and brandy. 
Bake three or three and one-half hours 
in slow oven. 

This will make two medium large cakes 
which will keep for months and improve 
with age. 

FUDGE STICKS 

(Maude Noble Haven) 
One-half cup melted butter 
One cup sugar 
Five tablespoons ground chocolate (or 

two squares of chocolate melted). 

Mix well. Beat into this mixture two 
eggs previously well beaten. Then add: 
One-half cup flour 
Pinch salt 
One-half teaspoon vanilla 

Beat well again, and add: 
One cup chopped walnuts. 

Bake twenty minutes in hot oven. Pan 
should be about 7%xlOxl% inches deep. 
When cold, cut in squares like fudge. 

GOLDEN CREAM CAKE 
Cream one cup sugar and one-fourth 
cup of butter; add one-half cup sweet 
milk, the well-beaten whites of three 
eggs, one and one-half cups flour with 
two teaspoons baking powder sifted with 
it. Bake in jully tins. 

Filling 

Beat yellows very light, add one cup 
sugar and two tablespoons rich cream. 
Flavor and spread on cake. 

GOLD CAKE 

(Anna D. Dudderar) 

Yolks of eight eggs 
One cup sugar 
One-half cup butter 
One-half cup milk 

One and two-thirds cups Swansdown flour 
Two teaspoons baking powder (not heap- 
ing) 



One-half teaspoon vanilla 
One-half teaspoon lemon flavoring. 

Sift flour four times before measuring. 
Cream sugar and butter; beat yolks to 
a stiff froth and stir in thoroughly; put 
in milk, add flour and stir hard. Bake 
in tins. 

Frosting 

Beat the yolks of three eggs until 
lemon color, add three tablespoons of 
melted butter, one teaspoon of vanilla 
flavoring and enough powdered sugar to 
make frosting the right consistency to 
spread. 

GRAHAM CRACKER CAKE 

(Claudia Rader) 
One cup sugar 
One-half cup butter 
Three eggs 
Two-thirds cup milk 
Two level teaspoons baking powder 
One-half cup chopped walnuts 
One-half teaspoon vanilla 
Twenty-six graham crackers. 

Cream sugar and butter, beat eggs 
separately, roll crackers fine, bake in 
slow oven in layers and put together with 
whipped cream. 

GRAHAM TORTE 

(Serves 16) 
Five eggs 

One and one-half cups sugar 
One and one-half cups graham crackers 
One teaspoon baking powder 
One-half teaspoon salt 
One cup chopped walnuts. 

Separate eggs, beat yolks until thick, 
then add sugar. Grind graham crackers, 
stir in baking powder and salt and add 
to above mixture, add walnuts and then 
cut in egg whites beaten stiffly. Bake in 
layers in slow oven (250') at least twenty 
minutes. 



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CAKES 



115 



Filling 

One cup milk 
One-half cup sugar 
Two tablespoons cornstarch, mixed in 

one-fourth cup milk. 

Place milk and sugar in double boiler. 
Moisten cornstarch with remaining milk, 
add to hot milk and cook ten minutes. 
Beat egg, mix with custard. Cook one 
minute. Add flavoring. Serve with 
whipped cream. 

HERMIT OR DROP CAKES 

(Maude Margaret Read) 

Two cups sugar 

One cup shortening 

One cup currants 

One cup raisins 

Four cups flour 

Three eggs 

One tablespoon soda 

One cup milk 

One tablespoon of cinnamon, cloves, nut- 
meg 

Sliced citron and nuts. 

Drop from spoon and bake in hot oven. 

HAWAIIAN PIE OR CAKE 
(Georgiana V. Polhemus, P. G. M.) 

Cake Part 

Four level tablespoons butter 
One egg yolk 
One cup sugar 

Two-thirds cup pineapple juice 
Two cups flour 

Three level teaspoons baking powder 
White of egg, beaten stiff. 

Mix all together and bake in two-layer 
tins. 

Meringue for Between Layers 
Two-thirds cup pineapple, cut fine 
Three level tablespoons powdered sugar. 

Sprinkle the one layer with one table- 
spoon sugar, and then put the pineapple 
on good and thick, and on the top of the 
other layer, put the white of egg, beaten 
stiff, with two level tablespoons of 
powdered sugar. Put the two layers to- 
gether and set in oven for a few min- 
utes, or until the meringue begins to 
brown, then pour the sauce over and 
serve as you would short cake. 

Sauce for Hawaiian Pie 
Two level tablespoons cornstarch 
Pinch of salt 
Three tablespoons sugar 
One and one-half cups sweet milk 
One egg yolk 
Lemon extract. 

Cook in double boiler. Pour over pie 
and serve. 



LIGHTENING CAKE 

One cup sugar 

One and one-half cups flour 

One and one-half teaspoons baking pow- 
der (heaping) 

Salt 

Two eggs in cup and fill with milk 

Two tablespoons (or more) melted butter 

Vanilla. 

Sift flour and baking powder together 

three times. Beat all together very well. 
I use this recipe for all layer cakes. 

LITTLE SPICE CAKES 

(Minnie Tamblyn) 
One-half cup sugar 
One-half cup butter 
One egg 

One-half cup sweet milk 
One-half cup molasses 
One-fourth teaspoon nutmeg 
One-fourth teaspoon cloves 
One-fourth teaspoon cinnamon 
Two and one-half cups flour 
One-half teaspoon soda. 

Bake in patty pans in moderate oven. 

Frosting 

Beat one egg stiff 
Teaspoon butter. 

Add enough powdered sugar to make 
thick, beat all together; spread on spice 
cakes. 

ICE BOX CAKE 

(Serves 8) 

(Mrs. Chester F. Gannon) 
One cup apricot pulp (soak and cook 

dried 'cots) 
One-half cup shredded pineapple. 

Place pulp and pineapple in double 
boiler and heat through. Add two well- 
beaten eggs and cook till thick; then 
cool. Cream one cup powdered sugar 
and one-half cup butter and add the above 
mixture. Fold in one-half cup whipped 
cream. Line a pan five and one-quarter 
inches by nine and one-half inches with 
lady fingers. Alternate lady fingers and 
mixture till you have three layers with 
lady fingers on top. Place in ice box 
twelve hours. 

ICE BOX CAKE 

(Emma Bascom) 

Two cups sugar and one-half pound but- 
ter, creamed very light 
Two eggs, dropped in one at a time 
One lemon, juice, and one-half rind, 
grated 



116 



EASTERN STAR SELECT RECIPES 



One orange, juice, and one-half rind, 
grated 

One cup pecan nuts 

Seventy-five-cent bottle maraschino cher- 
ries, cut in small pieces 

One-half pound lady fingers. 
Butter a mold well and line bottom 

with oiled paper. Line it all around with 

lady fingers, pour mixture in alternate 

layers with lady fingers between and on 

top. Let stand twenty-four hours. 

Will serve twelve people with large 

servings. Nice served with whipped 

cream. 

LEMON'ICE BOX CAKE 

(Mrs. R. Grant Potter) 
Four dozen lady fingers 
One-fourth pound butter 
One cup confectioners' sugar 
One-half cup milk 
One-fourth cup granulated sugar 
One tablespoon corntsarch 
Five eggs (separated) 
Juice, rind of two lemons. 

Put in double boiler, yolks (well beat- 
en), granulated sugar and cornstarch, 
milk, lemon rind (grated). Cook, stirring 
until thick and smooth; remove from fire 
and when cool, add lemon juice. Cream 
butter, confectioners' sugar; add to egg 
mixture. Fold in beaten whites. Pour in 
mold lined with lady fingers. Put a row 
of lady fingers in the middle of mold. 
Put in ice box until next day. Before 
serving, add whipped cream on top. 

A MOLASSES CAKE OF '52 

(Maud E. Gilpin) 

Put two egg yolks and three table- 
spoons butter in coffee cup and fill run- 
ning over with New Orleans molasses. 
Mix with this, one teaspoon soda and 
eight tablespoons water (already mixed), 
then add two cups flour and one-half tea- 



spoon vanilla. Bake in layer tins in slow 
oven. 

Use two egg whites for boiled frosting. 

MOLASSES CAKE 

(Carrie L. Hill) 

One-half cup butter, or Crisco and butter 
mixed 

One-half cup molasses 

One-half cup hot water with level tea- 
spoon soda 

One-fourth cup sugar 

One-half teaspoon cinnamon 

One-fourth teaspoon cloves 

One egg 

One and one-half cups flour with one-half 
teaspoon baking powder. 
Delicious eaten hot with butter. 

MAHOGANY CAKE 

Take one-half cup chocolate, ground, 
with one-half cup of sweet milk and put 
on stove to boil until thick, and put 
aside to cool. Cream one and one-half 
cups sugar and one-half cup butter with 
hand. Add three eggs one at a time, 
and do not separate, one-half cup sweet 
milk, pinch of salt, two cups flour sifted 
six times, one teaspoon vanilla. Then 
add the chocolate and one level teaspoon 
baking soda dissolved in a little sweet 
milk. Add this to cake last. Bake in 
three-layer pans. Put together with 
marshmallow filling. 

Marshmallow Filling 
One egg white 
Seven-eighths cup sugar 
Twelve marshmallows 
Three tablespoons water 
One teaspoon vanilla. 

Put sugar, egg white (unbeaten) and 
water in a double boiler and beat seven 
minutes, then add marshmallows and 
vanilla. 



San Francisco, 41 Grant Avenue Los Angeles, 636 S. Broadway 

Oakland, 408 Fourteenth Street 

FRED HARTSOOK 

FOR BETTER PHOTOGRAPHS 



1123 Tenth Street, Sacramento 



Main 659 



CAKES 



117 



MODERN OR FRENCH 
POUND CAKE 

(Fannie I. McCowan, P. G. M) 

Two cups sugar 

One cup butter (three-fourths cup short- 
ening) 

One cup milk 

Five eggs (beaten separately) 

Three cups flour 

One teaspoon salt 

Two teaspoons baking powder. 
Flavoring: 

A few drops almond 

One-fourth teaspoon lemon 

One-half teaspoon vanilla. 

Cream sugar and shortening, add egg 

yolks, flour, baking powder, flavoring, 

egg whites. 

Bake about one hour. (275-300) 

NEVER FAIL CHOCOLATE 

CAKE 
(Minnie Seymour, P. G. M.) 

One and one-half squares Baker's choco- 
late 

Three teaspoons butter 

One cup sugar 

One-half cup milk 

One cup flour 

Two teaspoons baking powder 

Two eggs. 

Melt butter and chocolate together and 

put all the ingredients in mixing bowl 

together and beat vigorously with a 

Dover egg beater. 

NUT CAKE 

One cup of butter 

Two cups of white sugar 

Four cups of sifted flour 

One cup of sweet milk 

Whites of eight eggs beaten to a froth 

Three teaspoons of baking powder sifted 

with flour 
Two cups of chopped nut meats. 

Cream butter and sugar well, add flour 
and milk alternately, then nuts well 
floured, and last fold in well-beaten 
whites. 

NEVER FAIL SPONGE CAKE 

Three eggs 
One cup flour 
One cup sugar 
One saucer water 

One slightly rounding teaspoon of baking 
powder. 

Beat yolks until creamy, add sugar, 
then add flour, sifted, and water. Beat 



all together very thoroughly, add well- 
beaten whites and bake in very slow 
oven. 

NUT SPICE CAKE 

(Louise May Elensohn, P. G. M.) 
One-half cup butter 
One cup brown sugar 
One cup sour milk 
One-half cup molasses 
Two and one-half cups flour 
Yolks of four eggs 
One teaspoon soda 

One and one-half teaspoons baking pow- 
der 

One teaspoon cinnamon 
One-half teaspoon cloves 
One-fourth grated nutmeg 
One cup Sun-Maid raisins 
One-half cup currants 
One cup English walnut meats 
One cup chopped blanched almonds. 

Cream butter and sugar; add molasses, 
sour milk; mix, add beaten yolks of eggs;' 
add flour, that has been sifted three times 
with spices and soda; mix thoroughly, 
then add baking powder; add fruits and 
nuts. Bake in loaf or layers. 

Use nut caramel frosting if baked in 
layers. 

Nut Caramel Frosting 
(For Nut Spice Cake) 
Two and one-half cups brown sugar 
One and one-half cups water 
One-half cup white sugar 
Whites four eggs 
One teaspoon vanilla 

One-half cup English walnut meats, brok- 
en in pieces. 

Put sugar and water in saucepan and 
stir thoroughly; heat gradually and boil 
without stirring until syrup will thread 
when dropped from tip of spoon. Pour 
gradually, while beating constantly, on 
beaten whites of eggs and continue beat- 
ing until mixture is nearly cool. Set pan 
containing mixture in pan of boiling 
water and cook, stirring constantly, until 
mixture becomes granular around edge 
of pan. Remove from pan and beat until 
mixture will hold shape. Add vanilla and 
nuts, spread between layers and over 
cake, leaving a rough surface. 

PRUNE COFFEE CAKE 

Two eggs, well beaten 

One cup sugar 

One-half cup milk 

Two cups sifted flour 

Two teaspoons baking powder 



118 



EASTERN STAR SELECT RECIPES 



One-third cup melted shortening 
One teaspoon vanilla extract. 

Beat egg, add sugar, sift flour and 
baking powder; add to mixture gradually 
with milk, beat until smooth, then add 
melted shortening and extract. Pour into 
two greased layer-cake pans, cover entire 
top with uncooked pitted prunes. Bake 
in moderate oven. 

ORANGE CAKE 

(Mrs. R. Grant Potter) 
Two cups sugar 
Five eggs 

One cup orange juice 
Two cups flour 
Two teaspoons baking powder. 

Beat yolks of five eggs and whites of 
three; add sugar, then orange juice with 
a little grated rind of orange; lastly, 
flour and baking powder. Bake in layers. 

Filling 

One cup orange juice 
One and one-half cups sugar 
Whites of two eggs. 

Boil sugar and juice twenty minutes, 
pour over beaten whites of two eggs. 
Beat until cold and spread between 
layers. 

ORANGE CAKE 

(Beulah E. Morrill) 

One-fourth cup butter and cup sugar, 
creamed; add two eggs, well beaten; one- 
half cup milk, one and three-fourths cups 
flour, three teaspoons baking powder, 
flavor with orange extract and use orange 
filling. Bake in layers. 

ORANGE CAKE 

(E. M. Porter, P. G. M.) 

Five eggs 

Two cups sugar 

One-half cup orange juice 

One-half cup water 

Two cups flour 

Two teaspoons baking powder. 

Beat eggs separately, then well beaten 
together, stir in the sugar, then add 
orange juice and water, slowly add flour 
and baking powder. 

This makes three layers. Use either 
orange filling or whipped cream. 

PRINCE OF WALES CAKE 

(Mrs. R. F. Gilmore) 
Cream one-half cup butter and one cup 

brown sugar 
Add one cup sour milk 
Three eggs 



Two tablespoons molasses 

One teaspoon soda 

One cup raisins 

One cup chopped nuts 

Two and one-eighth cups flour 

One teaspoon cinnamon 

One-half teaspoon cloves 

One-fourth teaspoon allspice. 

POTATO CARAMEL CAKE 

(Emma Bascom) 
Two-thirds cup butter 
Two cups sugar 
Two cups flour 

One cup mashed potatoes (hot) 
One-half cup sweet milk 
One cup chocolate or two squares 
One cup chopped nuts 
Four eggs 

Two teaspoons baking powder 
Pinch spices. 

Cream Crisco and sugar, add yolks, 
milk and mashed potatoes, then spices 
and cholocate. Sift baking powder and 
salt in the flour. Beat whites to a stiff 
froth and stir into batter last. Then add 
nuts. 

PRUNE CAKE 

(Emma Bascom) 

One cup sugar and two tablespoons but- 
ter, creamed 

Two eggs, beaten separately 

One small cup chocolate 

One and one-half cups flour 

One cup prunes (cut in small pieces) 

One-half cup prune juice 

One teaspoon soda (level), dissolved in 
juice. 
Bake in three layers. Put together with 

cream. 

PRUNE CAKE 

(Mrs. E. Hasert) 
One cup sugar 
One-half cup shortening 
Two tablespoons chocolate 
One teaspoon cinnamon 
One teaspoon nutmeg and allspice 

One cup cooked prunes, chopped (cook 

prunes without sugar) 
Three eggs 
One teaspoon baking soda, dissolved in 

one cup prune juice 
Two cups flour; put one teaspoon baking 

powder with flour 
Vanilla flavoring. 

Cream butter and sugar, put yolks in 
and beat, then add prunes, chocolate and 
spices and beat, then add flour and the 



CAKES 



119 



whites of eggs beaten stiff and the juice. 
Bake in moderate oven. If you want, put 
in one cup chopped nuts. 

PRUNE CAKE 
(E. W. Conant, P. G. P.) 
One tablespoon butter 
One cup sugar 
One tablespoon chocolate 
Two eggs 

One teaspoon vanilla 
One teaspoon allspice 
One cup prunes, mashed 
One and one-half cups flour 
One teaspoon soda, dissolved in one cup 

prune juice. 

Bake in layers and put together with 
whipped cream. The prunes for this cake 
should be cooked without sugar. 

PRUNE CAKE 

(Evelyn Bliss) 
One cup sugar 
Two-thirds cup Crisco 
Two-thirds cup sour milk 
One level teaspoon soda 
Two eggs 

Two level cups flour 
One teaspoon baking powder 
One-half teaspoon cloves 
One-half teaspoon cinnamon 
Pinch of salt 

One cup unsweetened prunes (mashed). 
Bake twenty minutes. 

QUICK CAKE 

(Mrs. Lorena Dennison) 
One cup sugar 
One cup flour 

Two teaspoons baking powder 
Two eggs 

Four tablespoons melted butter 
Milk 
Vanilla. 

Flour and baking powder sifted five 
times. Break eggs in cup, add melted 
butter and fill balance of cup with milk, 
add this mixture to sugar, then flour and 
baking powder. This recipe is very thin. 

Use any desired filling. 

QUICK AND EASY COFFEE 
CAKE 

(Dorothy S. Beck) 
One cup flour 
One-half cup sugar 
One-half cup milk 
One egg 

One teaspoon baking powder 
Butter size of walnut 



Vanilla 
Salt. 

Method: Mix dry ingredients, add egg 
and milk. Beat well, add melted butter. 
Bake in square pan. Sprinkle top with 
sugar, cinnamon and chopped nuts. 
When done and before taking from pan 
pour melted butter over cake. 

ROLLED JELLY CAKE 

(See Sponge Cake) (Serves 10) 
One cup sugar 
Three eggs 

One-half cup hot water 
One and one-half cups flour 
Two teaspoons baking powder 
Salt 
Flavoring. 

Method: Bake in sheet. Quick oven. 
Turn out on damp cloth. Spread with 
jelly and roll. Serve with whipped cream 
or use chocolate filling. 

SILVER CAKE 

Whites of thirteen eggs 

Five teacups of sifted flour 

Two and one-half teacupfuls of sugar 

One teacupful of butter 

One teacupful of sweet milk 

One teaspoonful of baking powder 

A little more than one teaspoonful of 

almond extract. 

Cream butter and sugar, add milk and 
flour alternately, fold in stiffly-beaten 
whites last, and add flavoring. 

SPONGE CAKE 

(Clara A. Giberson, P. G. M.) 
Sift together one scant cup white 
sugar, one scant cup flour, two rounded 
teaspoons baking powder and pinch of 
salt. Add three well-beaten eggs and 
four tablespoons water after these two 
ingredients have been well beaten to- 
gether. Pour in large square pan. When 
baked turn onto towel which has been 
wet in hot water and wrung. Spread on 
jelly, and roll by means of the towel. 

SPONGE CAKE 

One cup sugar 

Three eggs 

One-half cup hot water 

One and one-half cups flour 

Two teaspoons baking powder 

Salt 

Flavoring. 

Yolks of eggs and sugar. Add dry in- 
gredients, alternately with hot water. 
Quick oven. 



120 



EASTERN STAR SELECT RECIPES 



SPONGE CAKE WITH MOCHA 
FROSTING 

(Ivy Crane Shelhamer) 

One scant cup sugar 

Two eggs. 

Beat five minutes. 

One and one-eighth cups flour sifted with 
one-half teaspoon soda and one tea- 
spoon cream of tartar. 
Mix with sugar and eggs, and beat five 

minutes. Add one-half cup boiling sweet 

milk and flavor to taste. Bake in one 

large tin. 

Frosting 

One cup powdered sugar 

One tablespoon butter 

One teaspoon cocoa 

Two tablespoons boiling coffee. 
Add few drops vanilla, and mix smooth. 

SPONGE CAKE WITH HOT 
WATER 

One cup of sugar and two eggs well 
beaten together, one teaspoon of baking 
powder, sifted with one cup of flour, a 
little salt; stir well together, then stir 
in one-third cup of boiling water or milk. 
Bake quickly in a buttered tin. If these 
directions are followed the cake will be 
very nice and light; makes a good foun- 
dation for many kinds of cakes with 
filling. 

SPONGE CAKE 

(Addie Tisdale DeCoe) 
Six eggs 
One cup sugar 
One lemon 
One cup flour 
Pinch salt 
One-half teaspoon cream of tartar. 

Beat the yolks of eggs until light, add 
the sugar a little at a time, then salt 



and one tablespoon of the mixed juice 
and grated rind of the lemon. Beat 
whites until foamy, add one-half tea- 
spoon cream tartar and beat until stiff, 
then add to yolks and fold in flour. Both 
flour and sugar should be sifted thor- 
oughly before using. Ice the cake with 
white icing flavored with one tablespoon 
of lemon juice and rind. 

SUNSHINE CAKE 

(Lyman C. Byce) 
Whites of seven eggs 
Yolks of five eggs 
One cup granulated sugar, sifted 
One-half teaspoon orange extract 
One cup flour, sifted before measuring 
One-third teaspoon cream of tartar 
Salt. 

Sift flour four or five times ; measure. 
Seperate eggs, beat whites to foam, add 
cream tartar; whip until dry and stiff. 
Beat yolks very light, add. Add sugar 
to whites and fold slowly, add flavoring. 
Lastly add flour. Bake in deep pan, un- 
greased, thirty minutes. Invert pan and 
do not remove until cool. 

SUNSHINE CAKE 

(Christina Herget) 
Seven eggs 
One cup sugar 
One cup flour 

Almond extract or any flavoring to taste 
Salt spoon each of cream of tartar and 

baking powder 
Good pinch salt. 

Mix in order given. 

Beat whites of eggs, till almost light, in 
platter with egg whip; add cream of tar- 
tar then continue to whip till very light. 
In mixing bowl, beat yolks till very light, 
add extract, salt, gradually beat in one 




A. O. (Jack) JOHNSON 



CAKES 



121 



cup granulated sugar. Into this mixture, 
add flour, which has been sifted three 
times with baking powder to last sifting. 
Then lightly turn in whites of eggs with 
spoon. Bake forty minutes in oven at 
300. Bake in funnel baking pan. 

SUNSHINE CAKE 

One cup flour sifted 

Three-fourths teaspoonful of cream of 

tartar 

A little salt 
One teaspoon cornstarch 

Sift above ingredients together. 

One large cup sugar and five table- 
spoons of cold water; boil and make 
syrup as for frosting; boil until it spins 
thread. Pour hot syrup in whites of 
seven eggs beaten stiff; beat till a little 
cool, then stir in dry ingredients. Last, 
add well-beaten yolks and beat well. 

SOUR CREAM CAKE 

Two eggs 

One cup sugar 

One cup sour cream 

One-half cup chocolate 

One and one-half cups flour 

One-fourth cup milk 

One spoon baking powder 

One-fourth spoon soda 

One-fourth spoon salt 

One spoon vanilla. 

Sift dry ingredients except chocolate; 
moisten chocolate with one-fourth cup 
milk and add to dry ingredients, then 
add eggs, unbeaten, and sour cream; stir 
all together and beat hard eight or ten 
minutes; add vanilla and bake in mod- 
erate oven. 

SWISS CAKE 

(Maude Nobel Haven, P. G. M) 
Six yolks of eggs (well beaten), add 
one cup sugar. Beat well. Add one-half 
cup flour which has been sifted six times, 
with a pinch of salt. Then add the whites 
of the six eggs which have been beaten 
very stiff. Bake in a loaf. Slow oven. 

WHITE SPONGE CAKE 

Sift together one cup of flour, one-half 
cup of cornstarch, one teaspoon of baking 
powder; add one cup of sugar, one tea- 
spoon of extract of rose, then add the 
whites of eight eggs, beaten to a stiff 
froth, mix thoroughly and bake in a but- 
tered cake tin in a quick oven thirty 
minutes. 



WELLEY FUDGE CAKE 
(Loaf) 

One cup sugar 

Two-thirds cup butter 

Three eggs 

One cup milk 

Three teaspoons baking powder 

One-fourth cup chocolate 

One-half cup walnuts 

Two and one-half cups flour (sifted). 
Cream butter and sugar, add egg yolks 

(beaten), add milk, (flour, baking powder, 

sifted three times), add chocolate which 

has been dissolved in a little hot water, 

nuts and fold in stiffly-beaten egg whites. 

Bake in loaf fifty minutes. (275-300.) 
Frosting 

Two tablespoons butter 

One-half cup cocoa or unsweetened choc- 
olate 

One and one-fourth cup sugar 

One-fourth cup milk 

One-half teaspoon vanilla 

Salt. 

Heat to boiling point and boil eight 

minutes. Remove from fire, cool, and 

beat until creamy. Should be poured on 

cake. 

WORLD'S FAIR CAKE 

(Mrs. Edward A. Leach, P. G. M.) 
One and one-half cups sugar, one-third 
cup butter, beat to a cream. One cup 
milk and two and one-half cups flour 
sifted several times with two teaspoons 
baking powder. Three eggs beaten sep- 
arately. Put two tablespoons milk in a 
sauce pan, let come to a boil, add six 
tablespoons chocolate and three table- 
spoons sugar. Mix this into batter just 
before adding whites of eggs. 

Chocolate Mocha Filling 
Thin slice butter, beat in about two- 
thirds cup powdered sugar. Mix three 
tablespoons chocolate with three table- 
spoons hot coffee. Mix all and beat well. 
Add vanilla. 

WEDDING FRUIT CAKE 

(Carrie L. Hill) 
One pound butter 
One pound brown sugar, cream well. 

Add: 
One egg, beat two minutes, add another 

and beat, and so until ten more eggs 

are added 

One pound flour (use part to dredge fruit) 
One-half teaspoon grated nutmeg 
One teaspoon each cloves and cinnamon 
One wine glass of wine or brandy 



122 



EASTERN STAR SELECT RECIPES 



One pound almonds, chopped fine 

Two pounds raisins 

One pound Sultanas 

Two pounds English currants 

One pound citron, sliced very thin 

One-half pound lemon peel (candied). 

Add fruit last with flour and bake 
slowly one and one-half hours. 

"WONDER" WHITE CAKE 

(Mrs. Chas. Bliss) 
One-half cup Crisco 
One and one-half cups sugar 
Three scant cups flour (sifted) 
Three teaspoons baking powder (level) 
One-fourth teaspoon salt 
One cup (full) milk or water 
One teaspoon flavoring 
Three whites of eggs, added last (folded 
in). 

DATE BARS 

(Evah Haun Parker) 
One cup sugar 
Three eggs 

One pound chopped dates 
One cup chopped nuts 
One pinch salt 

One teaspoon baking powder 
One cup flour. 



Cream sugar and yolks of eggs; beat 
whites of eggs. Add flour, baking powder, 
salt to nuts and dates. Add mixture to 
sugar and yolks of eggs, then add whites 
of eggs. Bake in moderate oven, and 
when done, sprinkle with powdereded 
sugar. Cut while warm in bars. 



TO TEST NUTMEGS 
Prick nutmegs with a pin and if they 
are good the oil will instantly spread 
around the puncture. 



A. J. AFFLECK 

Prescriptions 
Exclusively 

The Store That 
Carries Only Drugs 



California State Life Building 
Phones Main 6321, Main 365 



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416 TWENTIETH STREET 



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We Can and Will Satisfy You 
in Lumber or Building- 
Material 



Office, 1228 Second Street 
Phone Main 70 



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Phone Main 212 



CAKES 



123 



Phones 
office, Main 7530 Res. Main 90 

Dr. Louise Heilbron 

Osteopathic Physician 



523 Forum Building, 9th and K Streets 
Sacramento, Calif. 



Phone Capital 1733 



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Dentist 



614 California State Life Building 
Sacramento 



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Physician 



Room 310 Hagelstein Building 
Sacramento 



Phone Main 2088 

MRS. L. C. GARDNER 

Delicatessen 

Home Made Pies and Cakes 

Meals and Lunches Served 
Orders Taken 

2330 J Street Sacramento, Calif. 



Phone Main 1194-J 



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Haberdashers 



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Sacramento, Calif. 



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"Everything That Boys Wear" 



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Office Phone Main 1005 
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Phone 1336-J 



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LET US FURNISH YOUR 

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Quality and Service Our Motto 

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124 EASTERN STAR SELECT RECIPES 



A Recipe 

Take Any Recipe in This Cook Book 



1st See that you are living in a home built of 
lumber and other materials furnished by the 
Friend & Terry Lumber Co. 

2nd Take your flour, salt, sugar, spices and 
other ingredients from cupboards made at 
Friend & Terry Lumber Co's Planing Mill. 

I 3rd Mix and roll the ingredients on a mixing 
board made of clear sanded sugar pine at 
Friend & Terry Lumber Co's Planing Mill. 

4th Follow the directions in this cook book and 
in the environment described above you can't 
help but have success in your baking. 



Any owner of one of these cook books can get a 
mixing board 12 inches square, FREE by calling 

at our office. 



FRIEND AND TERRY LUMBER CO. 



Second and S Streets 

Phone Main 7200 Sacramento, Calif. 

j j 



DESSERTS, PASTRY AND PIES 



125 




Desserts, Pastry and Pies 



Use pastry flour if possible. 

Have your shortening very cold. Any 
kind of fat may be used. 

Cut the fat into the flour with a knife. 
Do not rub together with the fingers 
unless you have very cold hands. 

Add only enough water to make the 
pastry stick together, as it will not be 
tender when extra flour must be added 
to make it dry enough to roll. 

Chill the pastry before rolling. Pastry 
may be made up and kept in the ice box 
ready for use. 

Roll lightly on a smooth surface. 

Bake pastry in a hot oven. For pastry 
shells and for pies such as mince, whose 
filling does not require cooking, use a 
hot oven during the whole process. For 
fruit and custard pies which require a 
longer cooking, use a hot oven for ten 
minutes, then lower the temperature. 

POINTS FOR SPECIAL PIES 

Besides the big tricks there are a few 
pointers which apply to special pies. A 
little flour and granulated sugar mixed 
together and sprinkled on the lower 
crust of a fruit pie will prevent the juice 
from soaking the crust. Always make a 
slit in the upper crust of a pie to pre- 
vent the juice from boiling out at the 
sides. Seal the two crusts of a fruit pie 
by brushing the lower edge with cold 
water and pressing the two edges to- 
gether. The lower crust may be cut half 
an inch larger than the upper crust and 
may be turned over as a complete seal, 
or an extra rim of crust may be pressed 
over the two edges. 

Bake a pastry-shell on the back of a 
pan. To prevent shrinking prick all over 
with a fork before placing in the oven. 



To make a "velvety" meringue for the 
top of a pie beat the whites of the eggs 
until foamy, beat in powdered sugar 
gradually, and continue beating until stiff 
enough to hold its shape. Brown in a 
hot oven. 

PASTRY 

One and one-half cups flour 
One-half teaspoon salt 
One-half cup fat 
Cold water. 

Sift together the flour and salt. Cut 
in the fat with two case-knives. For a 
large quantity a wooden bowl and chop- 
ping-knife may be used. When fine, add 
at one side of the bowl one tablespoon of 
cold water and stir in as much of the 
flour and fat as the water will take up. 
Continue this until you have four or five 
balls of dough and some dry flour left 
in the bowl. Press together with your 
fingers. If all the dry flour is not taken 
up add a little more water. Chill and 
roll. 

PUFF PASTRY 

(Makes 24 Tarts) 
One and one-half cups flour 
One-fourth cup fat 
One-half teaspoon salt 
One-fourth cup mashed butter. 

Add salt to flour, work in fattening 
mixture with knife or finger tips, moisten 
dough, toss on board dredged with flour, 
pat and roll out into rectangular sheet. 
Fold in butter making three layers, roll 
into long strips, fold and turn as before. 
Repeat twice, allowing pastry to stand 
five minutes. 

Very flaky crust. Best for tarts and 
French pastry. 



126 



EASTERN .STAR SELECT RECIPES 



HOT WATER PIE CRUST 
One and one-half cups flour 
One-half cup shortening 
One-fourth cup boiling water 
One-half teaspoon salt 
One-fourth teaspoon baking powder (for 

berry pie). 

Put salt, baking powder and flour in 
sifter. Put shortening in mixing bowl, 
pour boiling water over it. Sift in dry 
ingredients and mix with fork. 

PLAIN PASTRY 

One cup flour 
One-fourth cup fat 
One-half teaspoon salt 
Ice water to moisten. 

Sift dry ingredients together, add fat, 
mixing with knife or finger tips, moisten 
with water and toss on floured board. 
Roll. 

Short rich crust. Good for all fruits 
and pies. 

APPLE PIE 

Five or six apples 
One-half cup sugar 
One-fourth teaspoon salt 
One-half teaspoon cinnamon 
One tablespoon butter 
One tablespoon flour. 

Pare, core, and slice the apples. Mix 
the sugar, salt, and cinnamon. Line a 
pan with pastry, sprinkle with a table- 
spoon of flour mixed with a tablespoon of 
sugar, and add the apples and sugar in 
layers. Dot with butter, cover with an 
upper crust, and bake in a hot oven for 
ten minutes, then lower the temperature 
and bake until the apples are soft. This 
method of arranging the filling may be 
used for all fruit pies. 

BUTTER SCOTCH PIE 

One cup brown sugar 

Four tablespoons butter 

One and one-half tablespoons cornstarch 

Three eggs. 

Melt butter, add sugar, cook a few 
minutes. Do not burn. Beat egg yolks 
with cornstarch, add scalded milk to but- 
ter and sugar. Add yolks. Pour in un- 
baked crust. Add meringue. 

APRICOT MERINGUE PIE 

Two cups apricots, cooked and mashed. 
Sweeten to taste, add one tablespoon but- 
ter and heat in a double boiler. Dissolve 
one tablespoon cornstarch in one table- 
spoon cold water and add to mixture; 



cook until thick, then pour over the well- 
beaten yolks of two eggs and pour into 
a baked pastry shell. Beat whites of 
two eggs until light; add two tablespoons 
sugar, a few drops of lemon flavoring; 
spread over top of pie and brown in a 
slow oven. 

APRICOT CUSTARD PIE 

One cup cooked apricots 

One and one-half cups scalded milk 

Two eggs 

One-third cup sugar 

One teaspoon vanilla. 

Drain apricots of all juice and mash. 
Beat eggs, add sugar, then pour the 
scalded milk over mixture and add flavor- 
ing. Line a pie plate with pastry, cover 
bottom with the apricots, then pour over 
the custard. Bake in a moderate oven 
until custard is set. 

BUTTER SCOTCH PIE 

(Consuelo Peart DeCoe) 
One cup brown sugar 
Two rounding tablespoons butter 
Two rounding tablespoons flour 
Yolks of two eggs 
One cup milk. 

Cream brown sugar, butter and flour. 
Mix eggs and milk together and heat to 
boiling. Remove from fire and pour over 
sugar, butter and flour. Mix all together 
and let come to boil until thick. Pour 
into crust which has been browned. 
White of egg meringue. 

BUTTER SCOTCH PIE 

(Mrs. Stella Wainscott) 
One and one-half cups milk 
One tablespoon cornstarch 
One tablespoon butter 
One cup brown sugar 

Two eggs, reserving whites for meringue 
One teaspoon vanilla. 

Beat yolks, add sugar and beat until 
creamy, then add cornstarch dissolved in 
milk; heat milk and pour over cream 
mixture; cook until thick. Pour into a 
baked shell, cover with meringue. 

DELICIOUS CITRON 
CUSTARD 

Make a puff paste; roll thin and line 
a pie plate. For the custard, beat three 
eggs with three tablespoons of sugar 
until very light; add one-half tablespoon 
of butter. Slice the citron in thin strips 



DESSERTS, PASTRY AXD PIES 



127 



and place on the pastry. Pour the cus- 
tard over and bake a nice brown. After 
the pastry is put in the pan, place on 
the back of the stove to dry until ready 
to pour in the custard. Makes one small 
custard. 

CREAM PIE 

Pour a pint of cream upon one and one- 
half cups of powdered sugar; let it stand 
until the whites of three eggs have been 
beaten to a stiff froth; add this to the 
cream and beat up thoroughly. Grate a 
little nutmeg over mixture and bake in 
crust. 

RAISIN PIE 

(Mrs. R. F. Gilmore) 
One cup seeded raisins 
One cup muscat raisins 
One cup bread crumbs 
One cup Karo syrup 
One cup vinegar 
One cup water 
One cup sugar 
Three apples 
One teaspoon cinnamon 
One-half teaspoon cloves 
One-half teaspoon salt 
One-half lemon peel. 

Cook fifteen minutes. Will make two 
pies. 

RHUBARB AND RAISIN PIE 

(Mrs. Ann Stevens) 
One and one-half cups rhubarb, peeled 

and diced fine 
One-half cup halved raisins 
One and one-fourth cups sugar 
Two rolled graham crackers 
One egg 
Flaky pastry. 

Line pie plate with pastry; mix to- 
gether rhubarb, raisins, sugar, crackers, 
and egg, and fill pie plate; cover with 
pastry or make a lattice top. Bake about 
forty minutes in a moderate oven. 

SOUR CREAM PIE 

One cup sour cream 

One cup sugar 

One cup raisins (chopped fine) 

One-half teaspoon cinnamon (level) 

One-fourth teaspoon cloves 

One teaspoon cornstarch 

One-fourth teaspoon nutmeg 

Three eggs 

Salt. 

Beat whites of two eggs separately for 
meringue. Bake slowly. 



CREAMY SQUASH PIE 

(Mrs. Edward A. Leach) 
Steam squash and put through sieve. 
For one pie take one cup of squash, three 
eggs, one-half cup of sugar; beat well; 
add one-half teaspoon each of ginger, 
nutmeg and cinnamon and a pinch of 
salt; lastly add two cups of sweet milk. 
Bake three-fourths hour in a pie tin lined 
with pastry. 

SQUASH PIES 

(Two Pies) 
One pint squash 
One cup brown sugar 
Three eggs 
One pint milk 
Pinch salt 

Two tablespoons molasses 
One tablespoon melted butter 
One tablespoon ginger (scant) 
One teaspoon cinnamon. 

SQUASH PIES 

One can squash 

One quart bottle milk 

Six eggs 

Two cups sugar 

One teaspoon ginger 

One teaspoon cinnamon 

One-half teaspoon nutmeg 

Salt. 

Everyday Pie Crust 

Sift three cups of flour, add salt and 
cut in one cup of shortening and one cup 
of ice water. Handle as little a spossible. 

COCOANUT CUSTARD PIE 

Two eggs 

Three tablespoons sugar 

One and one-half cups milk 

One cup shredded cocoanut 

One-fourth teaspoon salt 

Nutmeg. 

Beat eggs, add remaining ingredients 
in order given. Pour into deep pie pan 
lined wits pastry. Bake until the custard 
is firm and the crust brown. 

FIG MERINGUE PIE 

Two cups chopped California figs 

Two cups water 

One-half teaspoon grated orange rind 

Three-fourths cup sugar 

Two tablespoons cornstarch 

Two egg yolks 

One-half cup orange juice 

Two stiffly-beaten egg whites 

One tablespoon butter 

Three tablespoons sugar. 



128 



EASTERN STAR SELECT RECIPES 



Boil the figs, water and orange rind 
five minutes. Add the sugar and the 
cornstarch which has been mixed with a 
little cold water. Boil three minutes, x 
stirring constantly, and cook in the 
double boiler over boiling water fifteen 
minutes. Add the egg yolks and cook 
three minutes, stirring constantly. Add 
orange juice and butter, cool slightly 
and pour into a baked pie crust. Add 
three tablespoons of sugar to the stiffly- 
beaten egg whites, beating constantly. 
Spread on top and .brown in a moderate 
oven. 

FRUIT CREAM PIE 

Bake the crust as for lemon pie and 
fill the shell with cream filling. Whip 
one cup of cream, add one-half cup or 
more of strained fruit pulp, and pile on 
top of the cream filling. Fresh straw- 
berries, raspberries, or peaches may be 
used, or stewed apricots or prunes may 
take the place of the fresh fruit. 

GRAHAM CRACKER PIE 

Fourteen graham crackers crumbled 
One-half cup butter. 

Mix well and line pie tin. Fill with 
apple sauce and bake about twenty min- 
utes. Serve with cream. 

GRANDMOTHER'S 
"SHOOFLY" PIE 

Line a pie tin with pastry rolled a 
little thicker than usual. Sprinkle plenti- 
fully with brown sugar, dot with butter, 
and bake in a hot oven about fifteen 
minutes. 

CHEF AMY'S LEMON PIE 

(Mrs. L. C. Hochtritt) 
One lemon 
One cup sugar 
Three eggs 

Two tablespoons flour 
Butter size of an egg. 

Beat this all well together, then add 
one cup boiling water. Boil in double 
boiler, put in baked crust. Put well- 
beaten whites on top and brown again. 

LEMON PIE 
(Two Pies) 

(Maude Margaret Read) 
Two cups water 
Two cups sugar 
Three lemons 

Three tablespoons cornstarch 
Four eggs (yolks in pie, whites on top). 



LEMON CREAM PIE 

(Mrs. R. F Gilmore) 
Three egg yolks 
Three tablespoons cold water 
Rind and juice of one lemon 
One cup sugar. 

Cook in double boiler until thick. Add 
stiffly-beaten whites with three table- 
spoons sugar; fold in; brown. 

LEMON FLUFF PIE 

(Anna D. Dudderar) 
Grated rind and juice of medium-sized 
orange and a small lemon, three-fourths 
cup sugar, well-breaten yolks of three 
eggs to which one tablespoon of cold 
water has been added gradually. Cook 
in double boiler until quite thick and 
pour over the beaten whites of three 
eggs to which one-fourth cup of sugar has 
been added. Pour into baked pie shell 
and set in oven for about ten minutes. 

CHIFFON LEMON PIE 

(Mrs. W. K. Chambers) 
Beat the yolks of four eggs, put them 
in double boiler with the juice of one 
large lemon and a small sup of sugar, 
piece of butter the size of a large walnut. 
Beat the egg whites until stiff. After the 
egg yolks have cooked until creamy, take 
off and beat slowly into half the beaten 
egg whites. This will be better if the 
grated rind of the lemon is folded into 
this. Put into baked shell, use the other 
half of eggs for meringue, and brown 
slightly. 

LEMON SPONGE PIE 

(Ella S. Crosley) 
Three eggs 
One cup sugar 
One lemon. 

Beat the yolks with one-half of the 
sugar, add juice and rind, cook in double 
boiler until stiff as jelly; beat the whites 
with the remaining one-half cup of sugar, 
pinch of salt, and pour the cooked custard 
hot over the whites, beat thoroughly, set 
in the oven to brown. This is for a 
medium-size pie; you can add one more 
egg, to the same amount for large pie. 

LEMON MERINGUE PIE 
One-half cup flour 
One cup sugar 

One and one-half cups boiling water 
Two eggs 



DESSERTS, PASTRY AND PIES 



129 



Grated rind of one lemon 

One tablespoon butter 

Three tablespoons lemon juice 

Four tablespoons powdered sugar. 

Mix the flour and sugar, add the boiling 
water slowly, and boil five minutes, stir- 
ring constantly. Cook over boiling water 
ten minutes, stirring occasionally. Beat 
the yolks of the eggs and add to them 
the cooked mixture. Return to boiler and 
add the butter, lemon juice and rind, and 
cook until the mixture thickens. Cool 
and fill the baked crust. Cover with a 
meringue made by beating the whites of 
the eggs and adding the powdered sugar. 
Brown in a hot oven. 

MOCK CHERRY PIE 

Two cups cranberries 

One cup raisins 

One and one-fourth cups sugar 

Two tablespoons flour. 

Cut the cranberries in half, mix with 
the raisins, sugar and flour, and bake be- 
tween crusts or bake in one crust. When 
the fruit is soft place a two-egg meringue 
on the top. 

MOCK BANANA PIE 

One envelope gelatine 

One pint milk 

Two tablespoons water 

One-half cup sugar 

Two eggs 

Pinch of salt 

Vanilla 

Four bananas. 

Make custard of milk, yolks of eggs, 
sugar and salt. Let milk come to boil 
and add well-beaten egg yolks, stir con- 
stantly, take from fire and add gelatine, 
which has been dissolved in water. Pour 
one-half custard into wet pie plate, allow 
to set, cover with layer of bananas, then 
custard (liquid), then bananas. When 
ready to serve cover with meringue made 
of egg whites plus one tablespoon sugar, 
little grated orange rind, and whipped 
cream. 

PINEAPPLE PIE 

(Helen M. Waltz) 

One cup pineapple juice, two table- 
spoons cornstarch, one-half cup sugar, 
the juice of one lemon. Boil for five 
minutes in double boiler then add the 
pineapple sliced fine and mixed with two 
well-beaten eggs, one tablespoon butter. 
Serve cold with whipped cream. Bake 
the crust first. 



PRIZE PINEAPPLE PIE 

Heat one and one-half cups milk. Mix 
one-half cup sugar, one-eighth teaspoon 
salt and two tablespoons cornstarch and 
slowly add hot milk. Cook in double 
boiler until thick and cornstarch is 
thoroughly cooked. Pour onto two egg 
yolks, return to double boiler and cook 
until the eggs thicken or about three 
minutes. Cool and add one cup well- 
drained crushed Hawaiian pineapple and 
cne-half teaspoon vanilla. Pour into a 
baked crust and cover with a meringue 
made of two stiffly-beaten egg whites and 
two tablespoons powdered sugar. Brown 
quickly in a hot oven. 

PRUNE PIE 
(E. W. Conant, P. G. P.) 
Three cups cooked prunes 
One cup sugar 
Two tablespoons flour 
One teaspoon vanilla. 

Line pie plate with rich pastry, remove 
pits from prunes, putting prunes in pie 
and juice in small kettle. W T ith the juice, 
cook the sugar, flour and vanilla; add to 
pie when it is about half cooked. 

When cooked cover with following 
meringue: 
Two eggs 

Fcur tablespoons sour cream 
Four tablespoons sugar 
One heaping teaspoon flour 
One teaspoon lemon. 

Beat yolks well, add flour, sour cream, 
sugar and lemon, beating all thoroughly, 
and to stiff-beaten whites. Put this on 
the pie when it is cooked then return to 
oven and cook as other meringue. 

PRUNE PIE 

Two cups prunes 
One-third cup sugar 
Two teaspoons butter 
Two tablespoons flour 
One teaspoon lemon juice. 

Wash prunes and soak in cold water 
to cover two hours or more. Cook slowly 
in same water until soft. Remove stones, 
cut prunes in quarters, and mix with 
sugar and lemon juice. Line plate with 
pastry, cover with prunes, pour over the 
prune juice, dot with butter, dredge with 
flour, put on upper crust and bake in 
moderate oven. Or, instead of upper 
crust, use strips of pastry crossed in 
lattice fashion. 



130 



EASTERN STAR SELECT RECIPES 



PUMPKIN PIE 

One and one-half cups cooked pumpkin 

Three-fourths cup brown sugar 

One teaspoon cinnamon 

One teaspoon nutmeg 

One-half teaspoon ginger 

One-half teaspoon salt 

Two eggs 

Two cups milk. 

The pumpkin may be steamed or baked. 
Mix in the order given and bake in one 
crust like a custard pie. Canned pumpkin 
may be used. 

PUMPKIN PIE 
(Anna D. Dudderar) 
One cup pumpkin 
One cup sugar 
One cup milk 
One cup dates, cut up fine 
One teaspoon cinnamon 
One-fourth teaspoon allspice 
One-fourth teaspoon nutmeg 
One-eighth teaspoon ginger 
Salt to taste 
Yolks of two eggs. 

Then beat the whites of two eggs and 
add last; bake in crust and serve with 
whipped cream. 

RAISIN PIE 

(Dr. Lew Wallace, P. G. P.) 
One cup sugar 
One egg 
One cup water 
One cup raisins 
Juice and rind of one lemon. 

Beat egg, add sugar, lemon, water and 
raisins. Mix well, boil and thicken with 
flour. Add a good lump of butter. This 
should be the consistency of lemon pie 
mixture. This amount is enough for one 
small pie. It can be finished with a top 
crust or a meringue. 

APRICOT TARTS 

Line patty pans with pastry. One cup 
of cooked apricots pressed through a 
colander; add three tablespoons grated 
pineapple. Fill patty pans with mixture 
and bake. Remove from pans, place half 
a cooked apricot in the center of each, 
rounding side up, and over the top pour 
apricot juice, which has been cooked 
down until thick. 



PRUNE TARTS 
One cup cooked prunes, stoned and 
mashed; add two tablespoons currant 
jelly, sugar to taste, one egg yolk, two 
tablespoons fine cracker crumbs, one- 
half cup milk. Mix well. Line patty 
pans with pastry, fill with prune mixture 
and bake until a light brown. Beat egg 
white until stiff; add two tablespoons 
sugar, a few drops of vanilla flavoring 
and spread over top of tarts. Return to 
oven to brown. 

BANANA TARTS 

Cover the backs of small patty pans 
with thinly-rolled pastry. Prick with a 
fork and bake in a hot oven seven to ten 
minutes. Remove the pastry-shells and 
fill with sliced bananas. Cover with un- 
sweetened whipped cream and serve at 
once. 

PINEAPPLE TARTS 
Roll left-over pastry to about one- 
fourth inch thickness. Cut into circles 
and from one-half, cut out round centers, 
leaving a ring of pastry. Moisten the 
edges of the circles and press a pastry 
ring on top of each. Bake in a hot oven 
until brown. Cool and heap the centers 
with a mixture of well-drained crushed 
or grated Hawaiian pineapple and pow- 
dered sugar, allowing one-half cup of the 
pineapple to three tablespoons powdered 
sugar. 

BANBURY TARTS 

One and one-half cups sugar 

Four tablespoons flour 

Two eggs 

Two cups raisins 

One-half cup candied orange peel. 

Mix the sugar and flour and add the 
eggs, beaten slightly. Cut the raisins 
and orange peel into pieces and add to 
the first mixture. Roll pastry an eighth 
of an inch thick and cut into rounds 
three or four inches in diameter. Spread 
one-half of each round with the mixture, 
moisten, fold, and press the edges to- 
gether. Bake about fifteen minutes in a 
hot oven. Sprinkle with powdered sugar 
before serving. Instead of the candied 
orange peel the grated rind of one orange 
may be used. 



DESSERTS 



131 




Desserts 



APPLE CHARLOTTE 

(A Pudding) 
(Ivy Crane Shelhamer) 

Thickly butter a deep baking dish. 
Line bottom and sides with very thin 
slices of bread and butter, cut into small 
pieces. Fill center with slices of sour 
apples. Cover with one cup of su?rar. 
Add two tablespoons butter and a little 
lemon juice or some spices. Soak 
enough slices of buttered bread for top 
in milk or water. Cover dish, and bake 
about two hours in moderate oven. Serve 
with boiled sauce or soft custard. 

A Peach Charlotte is made the same 
way, leaving in a few of the peach stones 
to flavor. 

BOILED CUSTARD 

(For Pudding) 
(Ivy Crane Shelhamer) 

Heat one pint of sweet milk in a double 
boiler, but do not let it boil. Then pour 
it over the following mixture: 
Well-beaten yolks of four eggs 
Four tablespoons sugar 
Pinch of salt 
One teaspoon sifted flour 
Small lump butter 
Nutmeg or vanilla. 

Place all in double boiler again, and 
heat. Do not boil. Set aside to cool. 

Pudding and sauce should be served 
warm. 

APPLE PORCUPINE 
Pare and core apples and boil until 
tender in water sweetened to taste. 
When done, remove from syrup to drain 
and cool. Have ready some blanched 
almonds which have been split open and 



crisped after blanching. Stick apples 
thickly with almonds, return to oven until 
nuts are tipped with brown. Remove, 
cool and fill core with jam. Serve with 
whipped cream. 

APPLE SAUCE DESSERT 

(Lillian Church Raymond) 
About 15 cents worth of graham crackers, 

rolled fine 
Apple sauce prepared with lemon juice, 

nutmeg, etc. 

In well-buttered pan, place layer of 
cracker crumbs, then a layer of apple 
sauce, until pan is filled. Place pieces 
of butter on top and bake three-fourths 
hour. Cool and place in ice chest until 
next day. Turn out on plate, slice and 
serve with whipped cream. 

AN APPLE SWEET 

Peel and core some nice sized apples 
and fill centers with butter. Put them 
on a well-buttered dish and pour Karo 
syrup over apples. Bake in fairly-hot 
oven until tender, basting well with 
syrup. Take them from pan and sprinkle 
with grated cocoanut. Serve with whipped 
cream. 

APPLE DUMPLINGS 
Two cups flour 

Four level teaspoons baking powder 
Salt 

One large tablespoon shortening 
Milk enough for soft dough. 

Roll into sheet one-half inch thick; cut 
into large rounds. Heap sliced apples in 
center of each; season with one table- 
spoon of brown and one tablespoon of 
white sugar, a little cinnamon and nut- 



132 



EASTERN STAR SELECT RECIPES 







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DESSERTS 



133 



meg and a piece of butter size of a small 
nut. Fold into ball. Place in baking 
dish; fill dish half full of water and bake 
three-fourths hour in moderate oven. 
Serve with sauce. 

Sauce for Dumplings 
One cup sugar 
One tablespoon cornstarch 
One piece of butter size of egg 
One-fourth cup vinegar 
One tablespoon vanilla 
Boiling water to make fairly thick sauce. 

CINNAMON APPLES 
(Maud E. Bowes, P. G. M.) 
Six large apples 
Four cups sugar 
Three large tablespoons cinnamon candies 

Select large even-sized Spitzenberg 
apples. Peel and cut in halves, removing 
core. Place sugar in preserving kettle 
adding only water enough to make a very 
rich syrup, then add three heaping table- 
spoons of the bright red little cinnamon 
candies. Drop the apples into the hot 
syrup and cook gently until the apples 
are tender but not soft. When cold turn 
the apples several times in the syrup to 
ebsorb the color and flavor. 

To be served with meats or as a des- 
sert. Small whole apples that will keep 
firm in the cooking may be treated in the 
same way. 

APRICOT RICE PUDDING 
One cup cooked apricots 
One cup cooked rice 
Two cups scalded milk 
One-third cup sugar 
One egg, beaten 
One teaspoon cornstarch 
One teaspoon butter. 

Add cornstarch to sugar, then combine 
with beaten egg; pour hot milk over mix- 
ture, add rice and the apricots. Pour 
into a greased pudding dish and bake in 
a moderate oven until firm. Serve hot 
or cold. Any left-over cereal may replace 
the rice. 

RASPBERRY JAM PUDDING 

One-fourth pound sugar 
One-fourth pound butter 
One-fourth pound flour 
Two large tablespoons jam 
One tablespoon bread crumbs (sifted) 
Two eggs 

One-half teaspoon soda mixed in flour. 
Steam three hours. 



Sauce 

Yolks of four eggs 
Two cups sugar 
Rind and juice of two lemons 
Butter size of an egg 
Four tablespoons water. 

Cook all together until thick, add 
beaten whites. 

APRICOT BETTY 

Remove the crusts from four slices 
bread, spread with softened butter and 
cut each slice in three pieces of uniform 
size. Drain the juice from two cups 
cooked apricots. Put a layer of bread 
in a pudding dish, then a layer of the 
apricots, alternating layers until dish is 
filled. Add the juice of one-half lemon 
to one cup of the apricot juice; then 
place in a moderate oven until brown. 
Serve with cream or a pudding sauce. 

APRICOT PARFAIT 

One cup cooked apricots, mashed to a 

Pulp 
One and one-half cups apricot juice or 

hot water 
One cup sugar 
Three egg whites 
One cup whipped cream. 

Boil the apricot juice or water with 
sugar until it forms a syrup. Beat whites 
of eggs until stiff, then gradually pour 
over the hot syrup, beating well with 
an egg beater. Beat until cool; add apri- 
cot pulp and fold in the whipped cream. 
Pour into a covered mold and pack in 
equal parts of cracked ice and salt and 
allow to stand several hours. Turn from 
mold to serve. 

APRICOT FLUFF 

One cup cooked apricots 
One teaspoon pineapple flavoring 
Two cups whipping cream 
One-third cup powdered sugar. 

Drain the cooked apricots of all the 
juice, then mash to a pulp. Whip cream 
until firm, but not too stiff; add sugar 
and flavoring, then fold in the apricot 
pulp. Line sherbet glasses with split 
lady fingers and fill with mixture; gar- 
nish with maraschino cherries. Chill be- 
fore serving. 

APRICOT SHORTCAKE 

Two cups sifted flour 

Four teaspoons baking powder 

One-half teaspoon salt 

One tablespoon sugar 

Two tablespoons shortening 

Three-fourths cup milk. 



134 



EASTERN STAR SELECT RECIPES 



Sift dry ingredients, rub in shortening, 
add milk and mix to a soft dough. Roll 
out to fit a layer cake pan, brush over 
with melted shortening and bake in a hot 
oven. Split open, spread with softened 
butter, cover each layer with cooked apri- 
cots. Serve with cream. 

APRICOT COBBLER 

One egg, well beaten 
Two-thirds cup sugar 
One cup sifted flour 
One teaspoon baking powder 
One-fourth cup milk 
One-half teaspoon vanilla 
Two tablespoons melted butter 
Ofae cup apricots (cooked). 

Add sugar to beaten egg gradually, 
beating well; add flour sifted with baking 
powder, alternately with milk; beat well, 
add flavoring and melted butter. Put 
apricots in a butter baking dish, pour 
over batter and bake in a moderate oven. 
Serve with juice from apricots or a pud- 
ding sauce. 

ALMOND BAVARIAN CREAM 
Two tablespoons gelatine, one-third cup 

cold water (soak two minutes) 
One and one-half cups scalding milk 
One-half cup bar sugar. 

After soaking gelatine, add milk and 
set aside to cool. Beat whites of three 
eggs, add pinch of salt; add eight table- 
spoons whipped cream and one-half cup 
sugar. When gelatine has cooled beat 
into egg mixture a little at a time. This 
is the point at which you may vary 
Bavarian Cream. In this instance add 
two cups blanched almonds which have 
been chopped almost toa paste. Before 
adding almonds, mixture should be 
beaten until it begins to set. Flavor with 
one teaspoon almond extract. 

BAKED BANANAS 
(Clara A. Giberson, P. G. M.) 
Peel and slice six bananas, lengthwise. 
Place in suitable baking pan. Mix two 
tablespoons melted butter, four table- 
spoons white sugar, one teaspoon lemon 
juice and pour over the fruit. Bake 
twenty minutes. Serve with whipped 
cream. 

BAKED BANANAS 

(Grace Hicks) 
Four large bananas 
Cinnamon 
Lemon juice 
One-fourth cup sugar (granulated) 



Two tablespoons cornstarch 

Three-fourths cup hot milk or water 

Two tablespoons butter 

Two eggs 

Salt 

Two tablespoons powdered sugar 

One teaspoon vanilla. 

Method: Peel the bananas, divide into 
quarters and cut each quarter across. 
Place in a buttered baking dish, sprinkle 
with a little cinnamon and lemon juice. 
Mix the sugar, cornstarch and salt in a 
saucepan, add the milk or water, butter 
and well-beaten egg yolks. Stir thor- 
oughly, then cook until thick and smooth. 
Stir constantly while cooking. Pour this 
mixture over the bananas and bake in a 
moderate oven for one-half hour. Then 
cover top with the stiffly-beaten whites 
of eggs to which two tablespoons of 
powdered sugar and one teaspoon of 
vanilla have been added. Put in a mod- 
erate oven to brown. Serve hot or cold. 

BAVARIAN CREAM 

(Mabel B. Seymour) 
Soak one-half box gelatine in one-half 
cup cold water. Beat four eggs and one- 
half cup sugar together, add one pint 
of milk which has been brought to boil- 
ing point. Add gelatine and any flavoring 
to taste (sherry or fruit juice and more 
sugar if nesessary). When partly set, 
whip in one pint of cream that has 
been whipped stiff. Set in ice to harden. 
Serve with whipped cream in which 
bananas have been crushed and beaten. 

BAVARIAN CREAM 
(Darwin W. Pierce) 

One tablespoon gelatine softened in one- 
fourth cup cold water; set in hot water 
and dissolve 

One cup grated pineapple 

One tablespoon orange juice 

One-half cup sugar 

Sprinkle of salt. 

Fold in one cup whipped cream; set on 

ice to cool. 

Serve six or eight people. 

STEAMED BREAD PUDDING 

(Ivy Crane Shelhamer) 
One large loaf bread broken into small 
pieces, without crusts, and soaked in 
two cups milk for five minutes 
Add three eggs, well beaten 
One cup sugar 

Three-fourths cup melted butter 
One and one-half cups halved raisins 
One cup broken walnut meats (optional) 



DESSERTS 



135 



One teaspoon cinnamon 

One-half teaspoon cloves 

One-half teaspoon nutmeg 

One-half teaspoon allspice 

Two heaping taspoons baking powder. 

Steam three hours in double boiler and 
serve warm with hard or boiled sauce, 
or both. 

BJORNSON PUDDING 

(Very delicate) 
(Mrs. P. W. Dohrmann) 
Two cups milk 
Three eggs 
One cup sugar 
One-half package gelatine 
Three-fourths cup chocolate. 

Soak the gelatine in a little cold water, 
when dissolved add the chocolate pre- 
viously well mixed in the milk. Boil all 
together five minutes. Set aside to cool. 
When cool add the three yolks which 
have been w T ell beaten with the sugar. 
Allow this to stand fifteen minutes while 
beating the whites stiff. Flavor with 
vanilla and add all together. Pour into 
molds and set on ice. Serve with whipped 
cream. 

CARAMEL PUDDING 

(Evelyn Bliss) 

Boil one can Eagle Brand milk in a pan 
of water for three hours. Keep milk 
covered and boiling; when cool enough 
to handle cut offi top of can and cream 
will be one sold piece, dark brown. Cut 
any plain cake in round slices size of 
can, place one on plate and layer of 
caramel and another slice of cake, cover 
with whipped cream and sprinkle with 
nuts. Will serve about eight persons. 

CARAMEL CUSTARD 

Three eggs, well beaten 

Three tablespoons sugar 

One pint milk 

Pinch salt 

Caramel flavoring to taste. 

Heat milk and pour over well-beaten 
eggs and sugar; add salt and flavoring. 
Grease custard cups very lightly with 
good butter. Fill with custard. Set cups 
in baking pan half filled with water and 
bake in moderate oven until set, being 
careful not to bake too long or custards 
will whey. 

CARAMEL FLAVORING 

Cook one and one-half cups of sugar 
with one-half sup of water until it 
browns. Carefully stir the brown through 



the whole. When all is a rich golden 
brown add one-half cup of cold water. 
Return to fire until melted. 

CHOCOLATE BAVARIAN 
CREAM 

Two tablespoons gelatine 

One-fourth cup cold water 

One-half cup hot milk 

One-half cup sugar 

Two squares or tablespoons chocolate 

(rounded) 
Two cups pastry cream. 

Soak gelatine, melt chocolate with milk 
and sugar, add gelatine to hot mixture. 
Cool. When it begins to thicken, fold in 
whipped cream. Pour into molds. 
Charlotte Russe 

Line molds with lady fingers and pour 
in Bavarian. Strong coffee. Sweeten to 
taste. 

CARAMEL CUSTARD 

(Ivy Crane Shelhamer) 
Brown four tablespoons sugar to a 
golden brown, add two cups milk, and let 
stand until sugar melts; beat four eggs 
thoroughly and mix with one more cup 
milk, add to first mixture and stir well. 

Pour into cups and stand in pan half 
full of water in oven. Bake slowly, about 
thirty minutes. Never let water in pan 
poil, or custard will be watery. 

CITRON PUDDING 

Beat the yolks of ten eggs with a pound 
of sugar and a half pound of butter. Cut 
a pound of citron in pieces, stir in. Line 
a pudding dish with stale cake. Pour in 
the mixture and bake. Eat with sauce. 

CRACKER TORTE 

(Serves 6) 
(Good for Children) 
Eight crackers, rolled fine 
Three-fourths cup walnuts 
Five egg yolks, well beaten 
Three-fourths cup sugar. 

Cut in beaten egg whites. Bake the 
same as Graham Torte at least twenty 
minutes. Spread with tart jam or jelly. 
Serve with whipped cream. 

CARAMEL PUDDING 

(Pauline Brundage) 

Brown one cup of sugar, when brown 
add two well-beaten eggs, scant three- 
quarters cup sugar, scant one-half cup 
flour, scant three cups milk, salt; stir 
till thick and add vanilla. When cold 
serve with cream. 



136 



EASTERN STAR SELECT RECIPES 



CHESS PIES 

(Beulah Morrill) 
One cup sugar 
Two eggs, unbeaten 
One-half cup butter 
One cup walnuts 
One cup raisins. 

Cream butter, add sugar gradually, 
then other ingredients. Mix well. Put 
above filling in gem tins, which have 
been lined with a rich pie crust. Bake 
in slow oven. Makes about twelve pies. 

DATE PUDDING 

(Adah S. Noland) 
One cup dates, cut in pieces 
One cup English walnuts, cut not too fine 
One cup toasted bread crumbs 
One cup sugar 
Whites of three eggs, well beaten. 

Stir or fold the above ingredients into 
the eggs, put in buttered pan and bake 
in slow oven one-half hour. If eaten hot 
serve with a lemon sauce, if cold slice 
and use whipped cream or a-la-mode. 

DATE PUDDING 

(Serves 5) 

(Good for Children) 
One-half cup sugar 
One egg 

One-fourth cup flour 
One-eighth teaspoon salt 
One cup dates, seeded and cut in small 

pieces 
One-half cup walnuts or pecans, chopped. 

Mix sugar and egg. Mix fruits, nuts 
and dry ingredients and add to the first. 
Bake thirty to forty minutes. Moderate 
oven (350). Served with whipped 
cream. Bake in small dishes set in pan 
of water. Butter baking dishes. 



DATE PUDDING 

(M. B. S.) 

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 (gen- 
erous) 

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 
molds and steam two hours. Serve with 
whipped cream. 

DATE PUDDING 

(Anna D. Dudderar) 
Whites of two eggs, beaten very light; 
add yolks and beat again. Sift together 
one cup sugar, one rounded teaspoon 
baking powder and one and one-half tea- 
spoons flour; beat this into the eggs very 
slowly; add one cup dates and one cup 
English walnuts, cut coarsely. Bake in 
square tin very slowly for one hour. 
Serve with whipped cream. 

GRAPENUT PUDDING 

(Portia M. Clark) 

One cup walnuts (coarsely chopped) 
One cup raisins 

One package dates (cut in small pieces) 
One-half cup sugar 
One and three-fourths cups Grapenuts. 

Soak three tablespoons Knox gelatine 
in one-half cup cold water for ten min- 
utes. Then add two cups boiling water; 
then sugar and other ingredients. Put 
in ice box and stir several times during 



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DESSERTS 



137 



the day. Serve with whipped cream. A 
nice dessert to be made the day before 
using it. 

GRAPENUT PUDDING 
(Dr. Lew Wallace, P. G. P.) 
Two eggs 

Three-fourths cup milk 
Three-fourths cup sugar 
Two cups Grapenuts 
One large cup raisins 
Three tablespoons melted butter 
Flavor with one tablespoon whiskey. 

Beat eggs, add milk, sugar, Grapenuts, 
raisins, and flavoring. Cook forty-five 
minutes in a double boiler. Serve with 
hard sauce or whipped cream. 

ICE CREAM SANDWICH 

(Gertrude Skelly) 

Between two slices of cake place a 
slice of ice cream which has been molded 
in brick form. Serve with chocolate 
fudge sauce of marshmallow sauce. Use 
chocolate or strawberry ice cream with 
any white or yellow cake with chocolate 
sauce, and vanilla ice cream with choco- 
late cake using marshmallow sauce. 
Chopped almonds may be sprinkled over 
each. 

HOT SNOW BALLS 

One-half cup butter 

One cup powdered sugar 

Whites of six eggs 

Three cups pastry flour 

One-half cup milk 

Three teaspoons baking powder 

One teaspoon vanilla. 

Method: Cream the butter, add sugar 
and beat for five minutes. Sift flour, 
measure, add baking powder and sift 
two times more. Add to butter and 
sugar mixture alternately with the milk. 
Beat thoroughly. Lastly fold in the 
stiffly-beaten whites of eggs, to which 
vanilla has been added. Fill buttered 
cups one-half full of batter and steam 
for thirty minutes. Serve with orange 
marmalade and whipped cream or with 
your favorite sauce. This quantity will 
serve twelve people. 

KISS PUDDING 

Beat the yolks of three eggs and one- 
half cup sugar until light, add one and 
one-half tablespoons of flour or corn- 
starch, stir in one pint of boiling milk, 
stir on the stove until thick, pour into a 
pudding dish, beat the whites of eggs 
with half a cup of sugar, spread over the 



top and brown. Or stir stiffly-beaten 
whites into pudding mixture while hot. 
The latter method makes a light, fluffy 
pudding. 

LOVERS' DELIGHT 

(Evelyn Bliss) 

One pound marshmallows, cut into pieces 
Medium size bottle maraschino cherries, 

cut up 
Two cans (small) grated pineapple. 

Pour all over marshmallows, let stand 
over night. 

One pint whipped cream 
One-half cup chopped walnuts. 

Mix. 

MARSHMALLOW PUDDING 

(S. R. R.) 
Four eggs, whites 
One teaspoon vanilla 
One cup sugar 
One tablespoon gelatine, dissolved in 

tumbler of luke warm water. 

Whip mixture twenty minutes, or until 
it becomes stiff. 

MARSHMALLOW DELIGHT 

One-half pound marshmallows 
One-half pint whipping cream 
Two cups strawberries 
One-half cup sugar 
One teaspoon vanilla. 

Method: Whip cream until very thick, 
add sugar and vanilla and beat slightly. 
Cut each marshmallow in four pieces, add 
to whipped cream and set on ice for at 
least two hours. Stir several times dur- 
ing this period. Then add the straw- 
berries which have been cut in small 
pieces. Let stand for one-half hour more 
before serving. Serve in chilled sherbet 
glasses with lady fingers or sunshine 
cake. 

Note Strawberries must be ripe and 
sweet. Fresh peaches may be used in 
place of strawberries if preferred. 

MACAROON PUDDING 

(Mrs. Potter) 
One-half box gelatine, soaked in one-half 

pint cold water 
One-fourth pound stale macaroons, 

soaked in sherry wine 
lOc candied cherries 
One slice candied pineapple 
Five eggs 
One pint milk 
Two-thirds cup sugar 
One tablespoon walnuts 
One teaspoon vanilla. 



138 



EASTERN STAR SELECT RECIPES 



Beat eggs separately, add sugar to 
yolks, pour over milk which has been 
brought to boiling point. Add gelatine 
and stir until dissolved. Remove from 
fire, add fruit, nuts and macaroons, 
vanilla and lastly the beaten whites. 
Cool and turn into molds to harden. 
Serve with whipped cream. 

N. B. I have found that it is best to 
cool pudding before adding whites of 
eggs. Then the fruit does not all settle 
to bottom. 

ORANGE PUDDING 

Three oranges 

Six eggs 

One cup sugar 

Two lemons 

One orange 

One-half pint pastry cream 

One box lemon Jello. 

Peel and cut the three oranges in small 
pieces. Set aside. Separate eggs, beat 
yolks stiff, mix smooth with the sugar. 
Add the juice of the two lemons, the 
juice and rind of the fourth orange. Add 
the cream, the whites of the eggs, beaten 
to a stiff froth, then the cut oranges, and 
lastly the lemon Jello which has been 
dissolved in a small quantity of boiling 
water. Stir thoroughly. This can be 
served individually in sherbet glasses, or 
as a whole. 

ORANGE PUDDING 

(Mabel B. Seymour) 
One cup stale bread crumbs 
One cup granulated sugar 
Yolks of two eggs 
Whites of four eggs 
Grated rind and juice of one-half orange. 

Cover bread crumbs with hot milk 
enough to just cover and add pinch of 
salt. Beat yolks until creamy, add to 
bread, add grated rind. Beat whites until 
stiff; beat in sugar, add to bread crumbs, 
then add juice and rind of orange. But- 
ter baking pan, set in pan of water, bake 
slowly until firm. Serve with Golden 
Sauce. 

Golden Sauce 

One-third cup butter (packed) 
One cup powdered sugar 
One-third cup milk 
Yolks of two eggs 
Juice of one-half orange. 

Cream butter and sugar until foamy. 
Beat eggs until creamy, add to butter; 
pour hot milk over mixture and return 
to fire, cook until egg is done, over boil- 
ing water. Serve hot. 



ORANGE WHIP 

(Ten Servings) 

One envelope of gelatine or two table- 
spoons gelatine, dissolve over hot 
water in double boiler 

One pint orange juice 

Sugar to taste 

One-half cup cold water 

Juice of one lemon (or two). 
Cool and beat until stiff. 

PEACH RICE CUSTARD 

(Mrs. C. E. Abbott) 
One cup cooked rice 
One-half cup sugar 
One cup milk 
Two eggs 

One-half cup nut meats 
Four peaches 
One-fourth teaspoon cinnamon. 

Method: Peel and halve peaches, re- 
move stones and place with cavities up 
in a baking dish and fill cavities with 
chopped nut meats, sprinkle cinnamon 
on peaches. Make a custard of sugar, 
eggs and milk and add the cooked rice. 
Pour this over the peaches and bake in 
a slow oven for thirty minutes. Serve 
with cream or sauce. 

PEACH DUMPLING 

Blue Ribbon peaches 
Biscuit dough. 

Make rich baking powder biscuit 
dough. Roll dough as for biscuits, but 
cut in four-inch squares. In center of 
each square place two half peaches 
(cooked). Bring the four points of 
square together at top and press edges 
together. Place in greased baking dish. 

Make the following sauce: 
Two cups peach juice 
One cup sugar 
Small piece butter 
Spice to taste. 

When boiling hot pour over dumplings 
in baking dish. Bake for three-quarters 
of an hour. 

PRUNE DUMPLINGS 
Mix baking powder biscuit mixture. 
Roll dough as for biscuits, but cut in 
four-inch squares. In the center of each 
square place one or two cooked prunes 
with pits removed bring the four points 
of the square together at the top and 
press edges together. Place in greased 
baking pan; surround with prune juice 
and bake in a hot oven. 



DESSERTS 



139 



PRUNE WHIP 

One-half pound prunes, stewed and pitted 

Whites of six eggs 

Yolks of four eggs 

One cup sugar (powdered) 

One tablespoon lemon juice 

Chopped nuts to taste. 

Chop prunes; add lemon juice; beat 
whites until stiff; add sugar and then 
prunes; beat all together; beat yolks 
until creamy; add to whites and prunes. 
Butter baking dish, set in pan of water; 
bake slowly until firm. Serve with 
whipped or plain cream. 

PRUNE CHOCOLATE 
PUDDING 

One and one-half cups fine cracker 

crumbs 

Two cups milk 
One-third cup brown sugar 
One-half teapsoon salt 
One egg 

One cup prunes, cooked and chopped 
One teaspoon vanilla 
Two squares unsweetened chocolate. 

Scald milk, add crumbs and soak fif- 
teen minutes; add remaining ingredients, 
pour into a greased pudding dish, bake 
until firm. Serve with custard sauce or 
cream. 

PRUNE PUDDING 

(For Winter Serves 6) 

(Minnie E. Seymour) 
One cup chopped prunes (cooked) 
One-fourth cup sugar 
One-half cup chopped nuts 
One-half cup milk 
One teaspoon vanilla 
One tablespoon butter (melted) 
Three-fourths cup dried bread crumbs 
One teaspoon baking powder 
One-eighth teaspoon salt. 

Mix all ingredients. Pour in buttered 
baking dish. Place dish in hot water. 
Bake twenty minutes. Serve hot or cold 
with sauce or whipped cream. 

PRUNE DUFF 

Two cups sifted flour 

Four teaspoons baking powder 

One-half teaspoon salt 

Two teaspoons butter or substitute 

Three-fourths cup milk 

Two cups cooked prunes 

One lemon (juice and grated rind). 

Sift dry ingredients; rub in shortening 
with finger tips, then add milk, gradually 
mixing with a knife. Grease a baking 
dish; add prunes, sprinkle with the lemon 



juice and grated rind; dot over with 
small bits of butter, then cover with 
dough. Steam over boiling water about 
thirty minutes, covering kettle closely 
and do not uncover during the time for 
cooking. Serve hot from the baking dish 
with any pudding sauce. 

PLUM PUDDING 

One cup soft bread crumbs 
One cup chopped suet 
One cup chopped apples 
One-half cup brown sugar 
One cup chopped, uncooked prunes 
One cup shredded citron 
One cup flour sifted with one-fourth tea- 
spoon each of salt and soda, one-half 
teaspoon nutmeg, cinnamon, cloves and 
allspice. 

One-half cup molasses 
Three eggs, beaten separately. 

Mix in order given, folding in the 
beaten white of egg at the last. Grease 
a pudding mold, pour in the mixture, hav- 
ing mold only two-thirds filled. Adjust 
cover and place on a rack in a kettle of 
boiling water and steam about three 
hours, having water boiling constantly. 

IRISH PLUM PUDDING 

One cup grated potatoes 

One cup grated carrots 

One cup suet 

One cup sugar 

One cup raisins 

One cup currants 

One and one-half cups flour 

One level teaspoon soda 

Little salt and spices. 

Steam three hours. Serve with vine- 
gar sauce. 

PLUM WHIP 

Into large, deep bowl put one cup pre- 
served plums, freed from skin and stones 
and cut in pieces, one cup powdered 
sugar, whites of five eggs, two table- 
spoons plum syrup, two tablespoons 
lemon juice. Beat twenty minutes with 
an egg beater. Serve in parfait glasses 
lined with lady fingers. (Could add one 
tablespoon gelatine). 

PINEAPPLE TAPIOCA 

(Viola Rablin) 
One can sliced pineapple, cut in small 

cubes 

One-half cup water 
One-half cup pearl tapioca 
Juice of one lemon 
One cup sugar 
Whites of two eggs. 



140 



EASTERN STAR SELECT RECIPES 



Soak the tapioca in cold water for 
three or four hours and drain; add the 
water and juice of pineapple to tapioca 
and cook until clear or transparent; add 
the pineapple, lemon juice and sugar, 
then cook until the whites of eggs are 
stiffly beaten; add the hot mixture to 
eggs and fold in carefully. Pour into dish, 
chill and serve with cream, beaten. 

PLUM PUDDING 

(B. L. Meyer) 

One pint pulled bread crumbs 
One teaspoon cinnamon 
One teaspoon nutmeg 
One-half teaspoon cloves 
One cup flour 
One cup brown sugar 
One-half pound suet 
One-fourth pound citron and candied 

lemon and orange peel. 

Mix above thoroughly. I put the suet, 
citron and peel and any bread crust 
through the food grinder. Dissolve one 
teaspoon soda in two tablespoons water 
and add to one cup New Orleans or dark 
Karo syrup. Add one well-beaten egg, 
the juice and grated rind of one lemon, 
and pour all into the dry ingredients. If 
you have brandy, put in two tablespoons. 



! 



H. 0. ADAMS | 

Tile Contractor 



Office and Showroom 
at 

2610 Eye Street 

Main 2376-W 



Bathrooms 

Sinks 
Mantels 



We Specialize in Remodeling 
Estimates Furnished on Request) 



Pack in well-buttered molds and steam 
four hours or cook in fireless cooker. The 
longer it is cooked the better. 

PINEAPPLE SPONGE 

(Mary B. Dixon) 
One-half envelope Knox gelatine 
Yolks of three eggs 
Grated rind of one lemon 
Two tablespoons lemon juice 
One-half cup sugar 
Few grains salt 

Two-thirds cup shredded pineapple 
One-third cup cold water 
One-half cup pastry cream 
Whites of three eggs. 

Beat yolks of eggs slightly and add 
grated rind and juice of lemon, sugar 
and salt. Cook in double boiler, stirring 
constantly until mixture thickens. Re- 
move from stove and add gelatine (which 
has been soaked in one-half cup cold 
water five minutes) and pineapple. 
When mixture begins to set, add cream 
beaten until stiff, and whites of eggs 
beaten stiff. Turn into mold that has 
been dipped into cold water. Place in 
ice box. Remove from mold and serve 
with whipped cream. 

PINEAPPLE AND RICE 
DESSERT 

(May S. Walters) 
One cup cooked hot rice 
One cup pineapple 
One-half cup sugar. 

Mix together and put on ice. Add one 
cup whipped cream and serve in glasses. 
Pour pineapple syrup over top. Can add 
chopped nuts. 

PINEAPPLE CREAM 
(Zella Whitford Samson, W. G. M.) 
One large can of sliced pineapple, one- 
half pint cream, twenty marshmallows. 
The night before serving open can of 
pineapple and drain off juice. Cut slices 
into small pieces and add marshmallows 
cut in pieces. In morning stir several 
times so marshmallows will dissolve. 
Then beat cream and stir into mixture. 
Serve ice cold in sherbet glasses. 

RAISIN PUFFS 

(Mrs. Paul Oakley) 
One-half cup butter (small) 
Two tablespoons sugar 
Two eggs 
One cup milk 
Two cups sifted flour 



DESSERTS 



141 



Two teaspoons baking powder 

Lemon flavor 

One cup chopped seeded raisins 

Steam one-half hour in greased cups. 
This fills eight cups. Serve with hot or 
hard sauce, or both. 

Hot Sauce 
One-half cup butter 
One cup sugar 

One level teaspoon cornstarch 
One egg, well beaten. 

Mix well and add boiling water till 
thick; boil a few minutes; add lemon 
flavoring. 

Hard Sauce 

Cream powdered sugar and butter and 
flavor. 

QUICK DESSERT 

One-half cup chopped nuts 
One-half cup sugar 
Two eggs. 

Beat this together. 
Five soda crackers, mashed 
Little flavoring. 

Grease pan well. Bake in hot oven 
about ten minutes. Put jam or any fruit 
on top. Over this put whipped cream. 

RICE RAISIN CREAM 

(Serves 8) 

One-half envelope gelatine 
One tablespoon lemon juice 
One cup hot fruit juice (orange, pine- 
apple, etc.) 
One-fourth cup sugar 
One cup raisins 
One cup cooked rice 
Three-fourths cup cream, whipped (after 

whipping) 
One-half cup cold water. 

Chop raisins and pour over them the 
hot fruit juice and let stand one-half 
hour. Soften gelatine in one-fourth cup 
boiling water. Add sugar and stir in 
fruit and rice mixture. Cool and fold 
in whipped cream. (Better to put in 
liquid.) Turn into mold and chill. Serve 
with whipped cream. 

STEAMED CARROT PUDDING 

(Mrs. Stella Wainscott) 
One cup grated raw carrots 
One cup grated raw potatoes 
One cup brown sugar 
One and one-half cups flour 
One cup seeded raisins 
One cup nuts 
One-half cup butter 
One teaspoon salt 
One teaspoon cinnamon 



One-half teaspoon cloves 
One-half teaspoon nutmeg 
One teaspoon soda mixed with potatoes. 
Mix and sift dry ingredients, then 
mix with other ingredients in order given. 
Steam three hours. Serve with a pud- 
ding sauce. 

VANILLA PUDDING 

One quart milk 
Pour ounces sugar 
Four ounces flour 
Four ounces butter 
One-half stick vanilla bean 
One tablespoon cornstarch 
Six eggs. 

Cream the sugar, flour and butter to- 
gether. Then bring the milk to which 
the vanilla bean has been added to a 
boil, and mix wiith the above. Stir over 
the flame until thick. Remove and gently 
beat in the yolks of the eggs and the 
cornstarch, mixing well. Fold in lightly 
the whites of the eggs, beaten stiff. Pour 
into buttered pudding forms, which are 
to be placed in a pan containing two 
inches of water. Allow to stand in a 
moderate oven for forty-five minutes. 
When cool, turn out of mold and serve 
with chocolate sauce. 

Chocolate Sauce 
One pint milk 
Six ounces sugar 
Two ounces bitter chocolate 
One-half teaspoon cornstarch 
Four yolks of eggs. 

Beat the sugar and eggs together then 
add the melted chocolate and the corn- 
starch. Pour into the milk which has 
been allowed to come to a boil. Stir 
until thick, over the flame. 

A SIMPLE CHRISTMAS 
PUDDING 

(Mrs. R. F. Gilmore) 
One cup grated raw carrots 
One cup grated raw potatoes 
One cup chopped suet 
One cup brown sugar 
One pound chopped raisins 
One and one-half cups flour 
One teaspoon soda 
One teaspoon salt 
One teaspoon cinnamon 
One teaspoon nutmeg 
One teaspoon allspice 
Two tablespoons cold water. 

Mix thoroughly in order given, put in 
well-oiled pudding molds, filling two- 
thirds full; cover; steam five hours. 
Serve hot with hard fruit sauce. 



142 



Fassetfs Emporium 

Everything in Dry Goods 



r _ ^ ... 

2 STORES 

2824 35th Street 2805 J Street I 

Tel. Main 1419 Tel. Main 1423 j 



Tuesday and Friday evenings by appoint- | 

ment only 

Residence Phone Capital 654 

Office Phone Main 5415 

X-Ray Examinations 

A.Emerson Lower, D.S.C. 

Foot Specialist 

Lady Attendant 

318-20-22 FORUM BUILDING 
SACRAMENTO 



Res. Phone Main 4743 



Dr. Roy F. Buchman 

Osteopathic Physician 



613 California State Life Building 



B. E. GADDIS 

Attorney-at-Law 



Phone Main 1005 
Forum Building Sacramento, Calif. 



The Morrissey 
Company 

811 J Street 



VALLEY SEED CO. 



Phone Main 585 



REAL ESTATE " INSURANCE j 1006 J Street Sacramento, Cal. 



Phone Main 9934 

Dominies Drink Shop 

I We Specialize in Orange Punch 
for Parties 

1018 8th St., bet. J and K 
Sacramento 



I 



Charles O. Busick Thomas B. Leeper 

BUSICK and LEEPER 

Attorneys-at-Law 



California State Life Building 
Sacramento 



Phone Main 7886-W 



JOS. B. BEZDEKA 

Manufacturing Jeweler 

Diamonds and 

Watches 



j Phone Main 752 



Room 308 California State Life Bldg. 
Sacramento 



L. M. SHELLEY 

Attorney-at-Law 



326-27-28 Ochsner Building 
Sacramento 



A. DUNBAR & SON 

Wood, Coke, Coal and 
Blockwood 

Main Office, 806 Eye Street 

Phone Main 3867 
j Branch Yard, 1804 27th Street 



Phone Main 2913 



Since 1867 



For Fine Quality Groceries 
Try 

FELDHUSEN'S 



1418 9th Street 



Sacramento 



FROZEN DESSERTS 



143 




Frozen Desserts 



ANGEL PARFAIT 

One quart double cream 
One cup granulated sugar 
One-half cup water 
Three eggs, whites 
One-half cup chopped nuts 
One-half cup pineapple, chopped 
One-fourth cup candied cherries, chopped. 
Method: Cook sugar and water to- 
gether without stirring until you can 
blow a bubble as for angel cake. Pour 
over the stiffly-beaten egg whites and 
stir until cool. Whip cream and fold 
into icing; add nuts, pineapple and 
cherries. Pack in ice and salt and let 
stand four hours. Use three parts of ice 
to one of salt. 

APRICOT ICE 

(Sybil Johnson) 
One quart can of apricots 
One small can of grated pineapple 
Juice of two lemons 
Juice of two oranges 
Three cups of boiling water 
Two cups of sugar. 

For two-quart freezer use two cups of 
water and one and one-half cups sugar. 

APRICOT SHERBET 

Two cups cooked apricots and juice 

Two cups boiling water 

One cup sugar 

One lemon (juice and grated rind). 

Press apricots through a colander. Boil 
sugar and water together five minutes. 
Cool, add lemon and apricot pulp and 



freeze to a mush; add two stiffly-beaten 
egg whites and freeze until firm. Then, 
pack and allow to stand two hours or 
more. 

APRICOT HENRI 

(Ruth Seymour) 
One can apricots (two and one-half 

pounds) 

One and one-half cups orange juice 
One-fourth cup lemon juice 
Pinch of salt 
One cup sugar. 

Put drained apricots through strainer, 
to syrup, add fruit juices, sugar, melted 
in the syrup. Add apricots; freeze. Eat 
at once or repack for about one hour and 
garnish with marshmallow cream. 

CHOCOLATE ICE CREAM 
(One Quart) 

One and one-half cups milk 

One cup pastry cream 

One and one-half cups sugar 

One egg 

Pinch salt 

Two tablespoons chocolate. 

Method: Same as frozen pudding. 
Cook chocolate in hot milk. 

FROZEN PUDDING 

Two quarts milk 
One quart cream 
Five eggs 
One pound sugar 
Flavoring. 

Heat milk in double boiler. Beat eggs 
and add sugar. Add to hot milk. Cook 



144 



EASTERN STAR SELECT RECIPES 



three or four minutes. Remove from 
fire. Cool. Just before freezing, add 
cream which has been whipped. Add 
flavoring and freeze. 

If using berries or any fresh fruits, 
thoroughly crush them and sweeten well. 
Use one pint of fruit to this amount. 

LEMON VELVET 

(Ice Cream) 
(Ethel McGilvray) 
Four lemons 
Two cups sugar 
One pint cream 
One tablespoon vanilla. 

Fill to within three inches of top of 
two-quart freezer. Freeze as soon as 
mixed. Do not pack. 

MAPLE PARFAIT 

Four eggs 

One cup hot maple syrup 

One pint pastry cream. 

Beat eggs, pour hot syrup over them. 
Cook in double boiler until thick, stirring 
all the time. Cool. Add to cream, beaten 
stiff. Mold and pack in salt and ice. 
Let stand three hours. 

PINEAPPLE ICE 

Mix one and one-half cups sugar and 
one cup hot water. Boil until the syrup 
spins a thread when a little is dropped 
from the tip of the spoon. Add one cup 
cold water, one-fourth cup lemon juice 
and two cups crushed Hawaiian pine- 
apple. Freeze until of mushy consistency 
and serve. 



Hesser's Pharmacy 

Down Town Prices 



2800 T Street 
Phone Main 250 Prompt Delivery 



PINEAPPLE SHERBET 

(Grace E. Thorn) 
One pint cream 
One pint milk 
One pint sugar 
Juice of four oranges 
Juice of two lemons 
One large can crushed pineapple. 

Freeze milk, sugar and cream to a 
slush and add fruit. This makes one 
gallon. 

PINEAPPLE SHERBET 

(Milk 2 Quarts) 

Three cups milk or cream (cream best) 
One cup boiling water 
Five tablespoons lemon juice 
One and three-fourths cups sugar 
Three-fourths cup orange juice 
One can grated pineapple (large). 

Pour boiling water over sugar, add 
lemon juice, cool, add pineapple and 
orange juice. Add milk slowly, stirring 
constantly. Freeze immediately, as it 
may curdle. 

Three parts of ice to one part salt for 
sherbet. Four parts of ice to one part 
salt for ice cream. Even portions i'or 
frappe. One quart serves eight people. 

STRAWBERRY ICE CREAM 

Two cups sugar and one cup water, 
boiled ten minutes. Pour over one large 
basket strawberries which have been 
crushed. When cold whip one pint 
pastry cream, add strawberry mixture 
and freeze. 



! ! 



I MILES & HANLON | 

: = 

Men's Furnishings 
j 

605 K Street 
I Phone Main 2520-R Sacramento 






F. KAUFFMANN 



Dealer in 

Groceries and 
Provisions 



I 



IHIGGS & CORLIES 

Tavern Pharmacv 



Corner 28th and S Streets 
Phone Main 5930 Sacramento 



2801 M Street 
I Phone Main 6568 Sacramento, Calif. 



CONFECTIONERY 



145 




Confectionery 



GENERAL HINTS ON CANDY 
MAKING 

I advise the use of a candy thermome- 
ter, although this is not absolutely 
necessary to secure good results. 

If a marble slab cannot be had, a large 
platter answers the purpose very well. 

Use only the purest and best of ail 
ingredients. 

See that you arrange the fire so thai 
a good steady heat may be had. 

Stir gently, that the candy may not 
grain. 

Measure all ingredients carefully, using 
the standard half-pint measuring cup. 
All measurements are level. 

CREAM CARAMELS 

(Marie Hamel) 

One and one-fourth cups sugar 
One pound or one big kitchen spoon of 

glucose 
One egg 
One pint cream 
One-fourth cup butter 
One-half cup flour 
One cup nuts (if desired) 
Pinch salt. 

Mix sugar and glucose in a large sauce- 
pan. Beat the egg well and gradually 
beat into it the pint of cream. Then add 
one cup of this cream mixture to the 
sugar and glucose. Bring this mixture to 
a boil, stirring so as not to allow it to 
burn. After this has boiled up well, add 
the rest of the cream mixture. Letting 
it boil all the time. Heat the flour in the 
oven. Mix it with the one-fourth cup of 
butter, until a smooth paste is made. 
Add some of the boiling mixture to the 
butter and when enough is added to 



make the butter and flour like a liquid, 
pour it slowly into the boiling mixture. 
Then stir it well, for here lies the secret 
of good caramels. Do not allow it to 
lump. Cook until it becomes a nice deep 
brown and will leave the pan. Try some 
in a dish and if it hardens quickly it is 
done. When done take from the fire, 
add pinch of salt and stir in nuts. Do 
not stir any more but pour into buttered 
tins. If stirred a great deal before turn- 
ing into tins it will not be chewey and 
be more like fudge. 

DIVINITY CANDY 

No. 1 

Three cups sugar 
One cup light syrup 
One cup water. 

Boil until it threads. 
No. 2 
Whites of three eggs, well beaten. 

Boil one cup sugar and one-half cup 
of water until it threads, pour over 
beaten whites; add vanilla and beat 
thoroughly; then add No. 1. Beat until 
very stiff, add chopped walnuts. Spread 
in pans to cool. 

DIVINITY 

(B. L. Meyer) 

Three cups granulated sugar 

Three-fourths cup white Karo syrup 

Three-fourths cup water 

One pinch cream tartar 

One and one-half teapsoons baking pow- 
der 

Whites of two eggs (well beaten) 

One cup chopped walnuts. 

Mix sugar, baking powder, syrup, water 

and cream tartar; boil until it forms a 

hard ball in water and also threads well. 



146 



EASTERN STAR SELECT RECIPES 



Pour half of above mixture into beaten 
whites and beat well, then add the other 
half together with the nuts and beat 
again. Drop quickly on waxed paper. 

DIVINITY (Candy) 

(Louise Mae Elsensohn, P. G. M.) 
Three cups sugar 
One-half cup water (boiling) 
One-half cup Karo syrup 
One cup nut meats 
One cup Sun-maid raisins 
Two egg whites 
One-fourth teaspoon vanilla. 

Stir sugar and boiling water and 
syrup; boil without stirring until it will 
form a hard boil when tested in water, 
then add slowly to the stiffly-beaten 
whites of eggs, beating constantly. Add 
nuts and vanilla; beat. Drop or spread 
on buttered sheet or plate. 

GRAPENUTS DIVINITY 
FUDGE 

Two cups sugar 
One-third cup water 
Whites of two eggs 
One teaspoon vanilla 
One cup stoned dates 
One-half cup Grapenuts 

Method: Put sugar and water in sauce 
pan, stir until dissolved, bring to boiling 
point and boil without stirring to 238 F., 
or until syrup will spin a long thread. 
Beat whites of eggs until stiff but not 
dry, then add syrup in a slow steady 
stream beating constantly with an elec- 
tra egg beater until the mixture gets 
stiff. Add vanilla, dates which have been 
cut in small pieces, and Grapenuts. Mix 
thoroughly, then drop with a teaspoon in 
small heaps on waxed paper. This candy 
is nice for invalids or those who cannot 
eat a rich candy. 

EGYPTIAN PASTE 

No. 1 One and one-half packages Knox 
gelatine dissolved in one cup cold water 
twenty minutes. 

No. 2 Two pounds granulated sugar 
dissolved in one and one-half cups boil- 
ing water. Bring to a boil. 

Pour No. 2 on No. 1 and boil twenty- 
five minutes (or much longer) in double 
boiler to prevent burning; add two tea- 
spoons peppermint essence. Take out 
one cup, color with Burnett's green col- 
oring. Then turn into whole. Turn into 



flat pans to cool. Sugar with powdered 
sugar after cutting into squares. 

N. B. This can be divided and one- 
half colored pink and flavored with win- 
tergreen. 

UNCOOKED FUDGE 

Seven ounces of sweet coating chocolate 

One tablespoon butter 

One cup confectioner's sugar 

Two eggs 

One cup English walnut meats 

One and one-half teaspoons vanilla 

Method: Melt chocolate over hot 
water, add butter, sugar and yolks of 
eggs which have been beaten until thick 
and lemon colored; beat whites of eggs 
until very stiff and add to the above mix- 
ture together with the walnuts cut in 
pieces and vanilla. Beat all together 
thoroughly and spread in a buttered pan. 
When firm, cut into squares. This fudge 
is always soft and creamy. 

FONDANT 

Five cups granulated sugar 
One and one-half cups water. 

Place over slow heat, stir until dis- 
solved, then bring quickly to boiling 
point. Add one-fourth teaspoon cream 
of tartar. Place cover on, boil one min- 
ute. Remove cover, continue boiling un- 
til it reaches 238 (soft ball). Wash 
down sides with fork when it begins to 
crystalize. When done pour into platter 
quickly rinsed in cold water. Cool to 
100 (lukewarm), manipulate with spat- 
ula, then knead with hands. Put in stone 
jar and cover with wet cloth. 

HAZEL'S SOFT FUDGE 

Three and one-half pounds sugar 

One pint cream 

One pint milk 

Cream of tartar size of hazelnut. 

Stir until it commences to boil, then 
add cream of tartar. Put in thermome- 
ter and stir continually until it is cooked 
230. Pour out on moistened slab; leave 
until perfectly cold. Stir until creamed 
and roll into ball. Cover with damp 
cloth and let sweat one-half hour. Add 
vanilla when creaming. 

PRUNE FUDGE 

Wash prunes in warm water, dry and 
remove pits. Fill with the following 
mixture: Melt two squares of unsweet- 
ened chocolate and one teaspoon butter 
over hot water. When melted, add one 
and one-half cups powdered sugar, one- 



CONFECTIONERY 



147 



half cup finely-chopped walnuts, one tea- 
spoon vanilla and enough hot water to 
hold the mixture together. Cool, then 
form in balls and fill prunes. Dredge 
with granulated sugar. 

KARO FUDGE 

Two cups sugar 

One-half cup Karo* 

One-half cup milk 

Two level teaspoons chocolate 

Butter size of an egg. 

Cook until it forms a soft ball in water. 
Beat until stiff. Add butter when mix- 
ture begins to boil. Add one teaspoon 
vanilla when taken off stove. 

PANOCHE 

Two cups brown sugar 
One-half cup milk 
Two drops vinegar 
Butter size of an egg. 

Cook until it forms soft ball. Beat 
until stiff. Add nuts. 

PANOCHE 

(Guy Brundage) 
Three cups light brown sugar 
One cup sweet milk. 

Cook until when dropped on a but- 

Utterback Caterers I 



Phone Main 5688-J 



Catering for Banquets 
Lodges and Homes 

We also rent China, Glass and 
Silverware 



We specialize in making tasty dishes s 
for you to serve at your banquets 

jin -M^ w^ M-^B HH UK MR Nfl nn uu KH no ui 



tered plate it will lift right off on the 
end of the finger. Then add good table- 
spoon of butter and also vanilla. Beat 
thoroughly until thick and just before 
pouring on buttered plate, add one cup 
of walnut meats. 

ROCKY ROADS 

One pound confectioner's chocolate 
One-third pound Nucoa. 

Melt chocolate in double boiler slowly, 
melt Nucoa and let get almost cold, then 
mix with the chocolate; whip up well and 
pour over nuts and marshmallows. Be 
sure it is not too hot. When cold cut 
into squares. 

FUDGE 

(Clara Abbott Giberson, P. G. M.) 
Melt one-fourth cup butter. In sepa- 
rate dish mix one cup white sugar; one 
cup brown sugar; one-fourth cup mo- 
lasses; one-half cup cream; add to 
melted butter and bring to a boiling 
point; continue to boil for two and a 
half minutes, stirring rapidly at first, 
then more slowly. Take from fire, add 
one and one-half teaspoons vanilla. Stir 
constantly until mixture thickens. Pour 
on buttered pan to cool. 



Shasta Water Co. 




Bottlers and Distributors 

i I SHASTA EXTRA DRY GINGER ALE . 
SHASTA WATER IN SIPHONS 
ALQUA WATER 
SHASTA SODAS 



i ! 
I ! 
I I 



Acme and Old Bohemian Brews 



I 7th and R Sts. Phone Main 511 1 



CONSUMERS' ICE & COLD STORAGE CO. 



9th and C Sts. 

Phone MAIN 1000 



A block of ICE never gets out of order 



148 



EASTERN STAR SELECT RECIPES 



Beverages 



DELICIOUS FRUIT PUNCH 
Two dozen lemons 
One-half dozen oranges 
One large can grated pineapple, or juice 

if preferred 

One pint grape or loganberry juice 
Two and one-half pounds sugar (five 

cups) 

One and one-half gallons water 
Maraschino cherries. 

Method: Extract juice from lemons 
and oranges and mix with pineapple and 
loganberry juice. Add sugar. Put this 
mixture on ice until ready for use. Then 
mix with water and cracked ice. Serve 
very cold. 

Note If pineapple and loganberry or 
grape juice are not desired, add about 
one and one-half cups of clear black 
coffee to orange and lemon juice. This 
makes a very tasty and unusual drink. 

CRANBERRY FRAPPE 

One quart cranberries 
Two cups water 
One cup sugar 
Juice two lemons 

Cook cranberries in water eight min- 
utes, force through a sieve. Add sugar 
and lemon juice, and freeze to a mush, 
using equal parts of ice and salt. Recipe 
makes six servings. 

CRANBERRY NECTAR 

Two pounds cranberries 
Three quarts water 
Two pounds sugar 

Heat slowly to boiling point. Cook 
twenty-five minutes, strain through jelly 
bag. Cool. Place in punch bowl. Add 
three bananas sliced thinly, two quarts 
crushed ice. Recipe makes thirty serv- 
ings. 

ORANGE SPARKLE 

(Dr. Lew E. Wallace, P. G. P.) 
Take half a glass of orange juice and 
fill to the top with cold ginger ale. Add 
cracked ice. 

GIN COCKTAIL (For 4) 

Juice of one-half lemon 
Juice of two small oranges 
Two tablespoons grenadine 
Two tablespoons gin 
White of one egg 
Cracked ice to fill shaker. 



ORANGE JULIP 

Three oranges and one grapefruit (juice 

only) 
One cup sugar and two cups boiling 

water (boiled five minutes and cool) 
One pint ginger ale 
One spray fresh mint. 

Fill bottom of glass with cracked ice, 
add sprig of mint. Add ginger ale to 
fruit mixture and pour over ice and 
mint. Slice of orange on rim. 

HONOLULU FIZZ 

For each service allow: 
One-half sup pineapple juice 
One-half cup sparkling cider 
One egg white 
Tiny spray of crushed mint. 

Put ingredients into shaker or jar. 
Shake vigorously for three or four min- 
utes. Pour at once over crushed ice. 

VENETIAN PUNCH 

(Mrs. Robert Edgar) 
Pour one cup of hot tea (medium 
strong) over one cup granulated sugar. 
As soon as dissolved add three-fourths 
cup orange juice, and one-third cup 
lemon juice. Strain over ice, and just 
before serving add one pint ginger ale 
and one pint carbonated water. Gar- 
nish with thin slices of orange. A most 
refreshing drink, with a delightful 
sparkle. 

RASPBERRY SCHRUB 

(Stella Morgan Linscott) 
Four quarts of red raspberries 
One quart of vinegar (white). 

Pour vinegar over berries and let 
stand four days, then strain off the juice. 
To each pint of juice add one pound of 
sugar, boil twenty minutes. Bottle, seal, 
and keep in a dry, cool place. 

CALIFORNIA PUNCH 

One quart cooked apricots (canned or 

dried) 

Two cups sugar 
Two cups water 
One quart apple cider 
Two oranges, two lemons (juice only). 

Rub apricots through coarse sieve. Boil 
sugar and water five minutes, then add 
apricot pulp. Chill. Let stand two 
hours, then pour over crushed ice. Suf- 
ficient for twenty-five punch cups. 



BEVERAGES 



149 



WEDDING PUNCH 

One tumbler currant jelly 

One tumbler raspberry jelly 

Twelve lemons 

Two oranges (or more) 

One pint grape juice 

One quart ginger ale 

Three quarts Apolinaris 

One bottle sarsaparilla 

One pint grated pineapple 

One pint preserved strawberries 

One quart canned peaches 

One-fourth pound maraschino cherries 

Two pounds sugar. 

Grate yellow rind of oranges and 
lemons into sugar, add one quart of 
water. Stir until sugar is dissolved and 
boil ten minutes. While hot add jellies. 
When cool, add grated pineapple, straw- 
berries and cherries cut in halves. Stand 
over night. At serving time add other 
ingredients and one quart shaved ice. 

POP'S DELIGHT 

(Florence Larkin Newman) 
Juice of four oranges, juice of two 
lemons, one tablespoon apricot syrup, 
one tablespoon sherry wine, eight table- 
spoons gin, sugar to taste. Shake well. 
Divide equally into four ice tea glasses, 
add a goodly quantity of cracked ice, fill 
with Shasta water, stir and Here's 
How! 



PEACH BRANDY 

Two oranges 
Two lemons 

Remove rind and run through grinder. 
3 pounds peaches after peeling and 

stoning 

Two pounds brown sugar 
Three pounds white sugar 
One gallon water. 

Boil and let come to blood heat. 
One cake yeast dissolved in warm water. 

Place all above in stone jar. Stir 
daily with wooden spoon for thirty days. 
USE NO METAL. Strain and filter 
through filter paper and bottle (USE 
GLASS FUNNEL). Let stand six months. 
One year is better. 



SHERRY PUNCH 

(Florence Larkin Newman) 
Juice of two dozen oranges 
Juice of one dozen lemons 
One large can crushed pineapple 
One large bottle Maraschino cherries 
One-quarter teacup apricot syrup 
One teacup apple cider 
Two teacups sherry wine 
Sugar to taste. 

Pour into punch bowl over a large piece 
of ice and chill thoroughly. Before serv- 
ing, add one or more bottles Shasta 
water. 






* HOTEL SENATOR 

V Northern California's 'Dominant Hotel 
Sacramento, California 

* O^llF metr Pli tan hotel in a pic- 

C^ \^/ -UL turesque setting. Superb ser- 

^ vice. Every room with bath. Delicious 

r food; regular dinner $1.50; special 

^ luncheon 75c. Also Coffee Shop. 

V Moderate rates. Write for folder. 






CHARLES R. FRASER, Manager 




Facing 'Beautiful 
State Capitol Park 



150 



EASTERN STAR SELECT RECIPES 



Miscellaneous Recipes 

The Following Were Submitted Too Late for Classification 



TURKEY DRESSING 

(Florence Larkin Newman) 

One large loaf bread 

One large onion 

5c sausage meat 

Above put through meat grinder 

Two level teaspoons Bell's Poultry Dress- 
ing 

Salt and pepper to taste 

One egg, beaten well 

Mix well before using. 

CRAB COCKTAIL (St. Francis) 

One crab 

Two-thirds bottle Snyder's oyster cocktail 
sauce (small size) 

One-third cup chili sauce (Snyder's) 

One cup mayonnaise 

Lemon (less than one-half) 

Eight olives (cut up) 

Two garlic cloves (left in just a few min- 
utes). 

STUFFED PEPPERS 

(Vera Lewis) 
Three slices bacon 
One small onion 
One large tomato 
One head lettuce 
One cup cheese 
One cup bread crumbs. 

Grind bacon and onion and fry slowly. 
Add ground tomato and lettuce and cook 
a few minutes. Add ground cheese and 
let melt. Add bread crumbs last. Salt 
and pepper to taste. 

Cook previously the peppers in boiling 
water for 15 minutes. Drain and stuff 
peppers. Add a little butter on top of 
each one. Put in oven and bake 15 
minutes. This will fill six good-sized 
peppers. 

RHUBARB CREAM PIE 

(Irene Shiells) 
One cup diced rhubarb 
One cup sugar 
Two tablespoons flour 
Lump butter 
Yolks of two eggs 
Pinch of salt. 

Mix well. Pour in lined pan and bake 
in moderate oven. Put beaten whites on 
top and brown. 



LEMON CAKE 

(Vera Lewis) 

One cup sugar 

One-half cup butter 

Three-fourths cup milk 

Four egg whites beaten stiff 

Two cups flour 

Two rounding teaspoons baking powder 

One teaspoon each lemon and vanilla ex- 
tract. 
Cream sugar and butter, add half 

beaten egg whites and mix. Add milk 

and flour alternately to mixture, and last 

add the rest of the egg whites. Bake in 

layers. 

Lemon Filling 

Juice of two lemons 

Grated rind of one 

Four egg yolks, well beaten 

One-half cup butter 

One cup sugar. 

Melt butter in double boiler and add 

rest of ingredients. Cook until thick like 

honey. Let cool and spread on cake. 

ANGEL FOOD PIE 

(Mary Elizabeth Milne) 
Six rounding tablespoons flour 
Two cups sugar 
Pinch of salt 
One No. 2 can pineapple (crushed). 

Add the jjuice from the pineapple to 
the sugar, flour and salt that have been 
stirred together, then add two cups of 
boiling water and cook until thick in a 
double boiler, then cool, add the rest of 
pineapple, add four egg whites beaten 
stiff, fold. Have crust baked and serve 
with whipped cream. This makes two 
pies. 



SOUR CREAM PIE 

(Irene Shiells) 
One cup sour cream 
One cup sugar 
One cup raisins 
One cup chopped walnuts 
One whole egg and yolks of two. 

Pour in lined pan and bake in moderate 
oven. Beat whites of two eggs until 
stiff, add one tablespoon sugar and 
brown on top of pie. 



MISCELLANEOUS RECIPES 



151 



SPANISH CREAM CAKE 

(Marie White) 
One-half cup shortening 
One cup sugar 
Two eggs, beaten separately 
One and three-fourths cups flour 
Three teaspoons baking powder 
One tablespoon cocoa 
One teaspoon cinnamon 
Three-fourths cup milk. 

Cream shortening and sugar, add 
yolks of eggs and beat well. Sift together 
all dry ingredients and add alternately 
with milk. Fold in beaten egg whites 
and bake in two layers in moderate oven 
35 or 40 minutes. 

Filling 

One cup pastry cream 
Four tablespoons cocoa 
One-third cup powdered sugar 
One-half teaspoon vanilla. 

Mix cocoa and sugar with a little hot 
water until well blended, add vanilla and 
cream, and whip until stiff enough to 
spread. 

CHOCOLATE FUDGE 

(Jeannette F. Larkin) 
Two cups granulated sugar 
Two tablespoons cocoa 
One and one-half cups boiling water 
One-foruth cup butter 
One teaspoon vanilla 
One cup chopped nuts. 

Mix sugar and cocoa. Add boiling water 
and stir. Put on a slow fire and cook 
till mixture forms a soft ball in cold 
water. Remove from stove, add butter 
and vanilla, but do not stir or beat. Let 
cool, then beat with spoon and when 
mixture begins thickening add nut meats 
and continue beating until stiff enough 
to turn out easily. If it starts to sugar, 
knead on a bread board. Put in an un- 
buttered dish and cut in squares. 



SCALLOPED CORN 

(Marie White) 
One egg 

One large can corn 
Two-thirds cup milk 
One-half cup cracker crumbs 
Four tablespoons grated cheese 
Two tablespoons butter for the top. 

Place corn in mixing bowl, add cracker 
crumbs and egg (beaten separately), then 
add cheese, milk, salt and pepper to taste 
and stir well. Put in casserole or baking 
dish with butter on top. Bake 30 minutes 
in a fast oven. 

STUFFED EGGS 

(Florence Larkin Newman) 
Boil two dozen eggs 20 minutes, cool 
and halve. To the crushed yolks add 
one stalk celery, one small pepper, four 
green onions, six ripe olives and four 
sweet pickles (all chopped very fine), 
salt and pepper to taste. Moisten with 
Louie dressing and fill white egg shells. 
Chill thoroughly before serving. 

FRUIT JELLO 

(Mary Louise Streigler) 
Juice of one orange, one heaping table- 
spoon sugar, juice from a small can of 
fruit salad, the fruit being cut fine and 
added last, together with one banana 
and sufficient water to make the pint 
desired for one package of strawberry 
Jello. Serve with partly melted vanilla 
ice cream. 

BEEF SANDWICHES 

Chop rare cold roast beef very fine, 
taking care to use only the lean portions 
of the meat. Sprinkle with salt, pepper 
and a saltspoonful of horseradish. Mix 
and make into sandwiches with thinly- 
sliced graham bread. 



GLENN DAIRY 

MILK AND CREAM 

Delivered Daily at Your Home or Obtained at All 
First Class Grocers 



3030 Q Street 



Capital 1600 



152 



EASTERN STAR SELECT RECIPES 



SALAD DRESSING 

(Mrs. J. L. Schmidt) 
Three tablespoons sugar 
One tablespoon mustard 
One tablespoon salt 
Yolks of three eggs. 

Mix these together and then add four 
tablespoons of oil, eight of milk, and nine 
of vinegar. Put on stove and let come to 
a boil, beat whites stiff and add to dress- 
ing. 

TAMALE PIE 

(Mrs. J. L. Schmidt) 
Two cups corn meal 
Six cups water 
One tablespoon fat 
One onion 
Two cups tomatoes 
One pound hamburger steak. 

Make a mush by stirring the corn meal 
and one and one-half teaspoons salt into 
boiling water. Cook 45 minutes. Brown 
onion in fat, add hamburger and stir 
until red color disappears. Add salt, 
pepper and tomato. A sweet pepper is 
an addition, or a little cayenne. Grease 
baking dish, put in layer of corn meal 
mush, add seasoned meat, and cover with 
mush. Bake one-half hour. Serves six. 

CLUB CHEESE SANDWICH 
FILLING 

One pound Eastern cream cheese 

Four tablespoons Worcestershire sauce 

Three tablespoons dry mustard 

Three tablespoons vinegar 

A piece of butter size of an egg 

A dash of red pepper 

Salt to taste. 

Cream together well. Especially good 
on rye bread. Sufficient for one loaf of 
bread. 



BISCUIT 

(Mary Contell) 

Sift together- 
Two big cups flour 
Two heaping teaspoons Royal baking 

powder 
Pinch salt. 

Into this work one tablespoon lard, add 
enough milk to make stiff dough. Put on 
floured board and pat out to about one- 
half inch thick. Cut with biscuit cutter. 
Melt butter in pan. Take up rounds, 
dip one side in butter, reverse, and ar- 
range in pan. Bake about 15 minutes 
in oven at 425. 

HAM AND PINEAPPLE 

(Lorena Olmsted) 

Cover the bottom of baking dish with 
crushed pineapple (one can). On top of 
this lay a thick slice of sugar cured ham. 
Cover thickly with brown sugar and a 
sprinkling of flour. Bake in rather hot 
oven from one and one-half to two hours 
according to thickness of ham. When 
the ham has baked about half an hour 
put in several peeled potatoes, either 
sweet or irish. Turn, these several times 
so they will absorb as much of the pine- 
apple juice as possible. Watch care- 
fully and if necessary add a little water, 
be careful not to put in too much. 

BEET SALAD 

Remove the centers from six beets 
with a spoon. Chop in connection with 
that, one green pepper, one small onion 
or a few little green onions, two sprigs 
of celery and one hard-boiled egg. Mix 
with four tablepsoons mayonnaise dress- 
ing, salt and pepper to taste. Fill the 
beet shells with this mixture and put a 
dash of mayonnaise on each. Serve on 
lettuce leaves. Thousand island dress- 
ing may be used. 



CARL F. VINING 

Electrical Contractor 



2909 G Street 



Main 5087 



MISCELLANEOUS RECIPES 



153 



CHILI SAUCE 

Six large ripe tomatoes, cut small 
One large onion 

Four green peppers, chopped fine 
One large tablespoon salt 
One or more large tablespoons sugar 
One and one-half cups vinegar. 
Boil one hour. 

VEGETABLE RING 

(Eva Grossherr) 
One can corn or one and one-half cups 

any vegetable cooked and mashed to 

pulp 

One-half cup cream sauce 
Two tablespoons melted butter 
Two slices bread (crust off) soaked in 

milk for 15 minutes. Squeeze out very 

dry. Crumble into mixture. 
Four eggs, separated. 

Add slightly beaten yolks to first mix- 
ture. Fold in stiffly beaten whites. Salt 
to taste. Pour into buttered ring pan and 
bake about one-half hour. Turn onto 
large dish. Into center pour creamed 
chicken. 

Mashed carrots for ring with mashed 
potatoes arranged around on platter and 
creamed veal with green peas makes an 
excellent whole meal substitute. 

ITALIAN MACARONI 

(Lorena Olmsted) 

Saute one large onion or two small 
ones and a clove of garlic in bacon 
grease, or cooking oil if preferred. When 
tender add one or two cans of tomato 
sauce according to the amount of maca- 
roni to be served. Add salt and Spanish 
pepper to taste, one-half teaspoon all- 
spice and a dash of cinnamon. Cook 
macaroni in salted boiling water. Sim- 
mer the sauce slowly and when the 
macaroni is almost done, add one small 
can of mushrooms to the tomato sauce. 
Drain macaroni. Arrange on platter and 
pour the sauce over it, covering with a 
generous amount of grated cheese. Place 
in oven a few minutes to melt cheese. 

SPANISH CORN 

One large can corn to which has been 

added one teaspoon sugar 
Three canned tamales 
Two tablespoons Worcestershire sauce 
Piece of butter size of an egg 
Three tablespoons Parmesan cheese 
Salt and pepper to taste. 

Cook slowly until the consistency of 
mush, stirring constantly. 



DRIED APPLE CAKE 

(Mrs. H. O. Tubbs) 

Soak three cups of dried apples over 
night in tepid water. In the morning 
drain, chop fine and simmer two hours 
in three cups of molasses. Cool and 
add 
Two cups of butter (one may be good 

drippings) 
One cup sugar 
Three eggs 
Five cups flour 
One teaspoon cinnamon 
One-half teaspoon cloves 
One-half grated nutmeg 
One cup sour milk 
Two heaping teaspoons of soda dissolved 

in hot water. 

Add raisins, currants, citron and 
chopped nuts as desired. Bake in a mod- 
erate oven. This quantity makes two 
good-sized loaves which will keep for 
weeks. 

BACON CURLS 

Place strips of thinly-cut bacon on a 
board and with a broad-bladed knife press 
strips out as thin as possible. Roll strips 
into a curl. Fry in hot bacon fat deep 
enough to cover the bacon curl, until 
crisp and brown, and drain on brown 
paper. 

Use as garnish for luncheon dishes. 

PEAR SURPRISE (Salad) 

(Frieda M. Hodgkinson) 
Place two halves of pear end to end 
on lettuce heart leaves. Fill the cavities 
in each half with currant jelly, around 
the cavities pipe cream cheese and dust 
with paprika. To prepare the cheese for 
piping, add to each cake of cheese one 
teaspoon of melted butter and enough 
sweet cream to make the mixture smooth 
and moist enough for piping. With this 
salad serve French dressing using half 
pear juice and half lemon juice in place 
of vinegar. 

* .. .. 

] Phone Main 95 



M. H. EBEL 

Florist 



12131 16th Street 



Sacramento 



154 



EASTERN STAR SELECT RECIPES 



CRAB MEAT TIMBALES 

Melt two tablespoons butter, add one- 
fourth cup stale bread crumbs and two- 
thirds cup milk and stir and cook five 
minutes. Add one small can crab meat, 
free from bones, one-half tablespoon 
chopped parsley, two eggs slightly beaten 
and salt and pepper to taste. Fill 
greased individual molds two-thirds full, 
set in pan of hot water, cover with but- 
tered paper and bake twenty minutes or 
until firm in a moderate oven or at 350 
degrees F. Turn out onto a serving dish, 
surround with white, mushroom or bech- 
amel sauce and put a small sprig of 
parsley in the top of each timbal. 



COPPAS SALAD 

Cover a salad plate with lettuce leaves. 
In the center, place an artichoke heart 
filled with caviar. Around this alter- 
nately place large pieces of crab meat, 
hard'-boiled eggs and asparagus tips. 
Serve with Louie dressing. Finely- 
chopped egg and green pepper may be 
substituted for the caviar. 

LOAF CAKE 

One cup of sugar and two tablespoons 
butter, creamed. Add the yolks of two 
eggs, well beaten; one-half cup sweet 
milk, one and one-half cups of flour in 
which has been sifted one heaping tea- 
spoon baking powder, whites of two eggs 
and any desired flavoring. This cake 
can be varied by adding nuts or one tea- 
spoon each of cloves, cinnamon or choco- 
late. 



CHILI SAUCE 

(Vera Lewis) 

Thirty large green tomatoes 
Three large onions 
Three large peppers 
One tablespoon each cloves, allspice and 

cinnamon 

One teaspoon nutmeg 
Two tablespoons salt 
One cup sugar 

One cup or more of vinegar, according 
to taste. 

Put through large knife of meat 
grinder. Bring tomatoes to a boil and 
add other ingredients and mix thorough- 
ly. Cook slowly two hours or more. 

APPLE SAUCE CAKE 

(Jearinette J. Larkin) 
Two cups flour 
One cup sugar 
Two teaspoons (level) soda 
One teaspoon cinnamon 
One-half teaspoon cloves 
A little nutmeg 
Three tablespoons chocolate 
One tablespoon cornstarch. 

Sift all tdgether, then add one cup 
nuts, one cup raisins. Stir all together. 
Add to this one and one-half cups apple- 
sauce, one-half cup melted butter. Beat 
all together well and bake one hour. 

LAMB OR MUTTON 
SANDWICHES 

Mince cold roast lamb or tender mut- 
ton, fine, and season with salt, pepper 
and tomato catsup. Add a few minced 
olives and make into a paste with mayon- 
naise dressing. Spread between thin 
slices of bread. Cut these sandwiches 
into diamond shapes. 



HINTS 



155 



Hints 



If new potatoes are mealy and you 
wish to serve them whole, pour in a cup 
of cold water after they have boiled 
about ten minutes. 

A squeeze of lemon in the water in 
which lettuce is put to cool crisps the 
vegetable and adds a slight flavor that 
is delicious. 

When boiling macaroni or anything of 
like nature grease the saucepan with a 
little butter to prevent sticking. 

Use two measuring cups, one for 
liquid and one for dry measure. 

Always beat the egg whites first to 
avoid washing the egg beater between 
operations. 

A small egg beater that fits into a cup 
is splendid for small amounts of cream, 
for one egg, etc. 

Molasses will not stick to a cup if fat 
or water is measured in it first. 

For pastry flour remove two table- 
spoons flour and put in two tablespoons 
cornstarch. 

To change recipe for sweet milk or 
sour, add one-half teaspoon soda to one 
cup sour milk, then subtract one-half 
teaspoon from the amount of baking 
powder used. 

Try ground caraway seed as flavoring 
for a simple cake. Many prefer the 
ground spice to the seeds. 

If a pinch of vinegar is put into 
doughnuts they will not absorb the fat 
in which they are fried. 

A hot cloth wrapped around jelly or 
ices will cause them to come out of the 
molds without sticking. 



Keep an apple in the cake box. It will 
keep the cake fresh for a long time. 

A pinch of salt added to the whites of 
eggs will make them whip better. 

A little boiling water added to an ome- 
let will keep it from being tough. 

Never put strawberries in tinware. 

When cutting fresh bread dip the knife 
in hot water. 

Wooden spoons are best to use in 
cake making. 

SOME WAYS TO KEEP JUICE 
IN FRUIT PIE 

Fruit pie always brings the problem 
of juice boiling out all over the oven. 
There are several ways of overcoming 
this. 

One way is to wrap a clean, wet rag 
around the edge of the pie. This does 
not add to the pie's appearance but it 
is generally efficacious as far as prevent- 
ing a fountain of juice from pouring into 
the oven. 

Another way is to make a paper fun- 
nel and insert into one of the air holes 
of the pie, so that the juice bubbles up 
in the funnel instead of spreading itself 
over the oven bottom. 

Another way of overcoming the prob- 
lem is to thicken the juice so that it 
forms a jelly instead of a stream. You 
may mix a good tablespoon or more of 
cornstarch or flour with the sugar, stir 
both thoroughly through the fruit before 
putting it in the crust, or put a layer of 
mixed sugar and thickening at the bot- 
tom of the crust, then the fruit and an- 
other layer of the sugar and thickening 
on top before adding the top crust. 



Wilson Bros 

Complete Home Furnishers 



Easy Payments If Desired 



MAIN 658 



1200 J STREET 



156 



EASTERN STAR SELECT RECIPES 



CROUTONS IN CORN POPPER 
SAVE LIGHTING GAS OVEN 
Croutons can be made very nicely in a 
corn popper. Cut the bread the required 
size and shape and shake carefully over 
the gas burner. This saves lighting the 
gas oven. 

FOR MERINGUE 

A pinch of baking powder added to 
meringue will keep it from falling. 

REMOVING PECAN MEATS 
To remove pecan meats from shells, 
pour hot water over the pecans, letting 
them soak about ten minutes. Drain off 
the water, let them cool and then crack 
the shells. The pecan meats may then 
be removed in halves. 

TO CLEANSE INSIDE SMALL- 
NECKED JARS OR BOTTLES 

Nearly fill the jar with hot water, then 
add a teaspoon of baking soda. Shake 
well and empty jar at once. Repeat if 
necessary. Finally rinse bottle with 
cold water. 



COLD SLAW 

For a change, substitute the juice from 
sweet pickles for vinegar. The addition 
of a few nuts will also give a new flavor 
to cold slaw. 

DRY COCOANUT 

When using dry cocoanut, try wrap- 
ping it in a clean cloth and steaming it" 
for a few minutes. It "will taste nearly 
like fresh. 

FISH 

Never serve oily or rich sauce with 
salmon. 

Salmon and white sauce with parsley 
or egg. 

Other fish, egg sauce, tartar sauce, 
Spanish sauce. 

Vegetables to be served with fish: 
slaws, shredded cabbage or lettuce, to- 
matoes, sprouts, artichokes. 

All fish must be well cooked but do 
not put into very hot oven or in boiling 
water. Put in tepid water and bring to 
boil and boil slowly. 

Garnish with parsley and lemons. 



MEMORANDUM 157 



158 DIRECTORY 



CHE ADVERTISERS in the Eastern 
Star Cook Book constitute a roster of 
good substantial business interests in 
Sacramento men and women for you to know. 
Their patronage has made this book possible. 
Mention this book when you are shopping. 



NAOMI CHAPTER, No. 36, 0. E. S. 

Regular Meetings Second and Fourth Wednesdays at 8 p. m. 
Members of the Order Always Welcome 



LORENA OLMSTED WILLIAM TRUESDALE 

Worthy Matron Worthy Patron 

ORA GOSTICK 
Secretary 



COLUMBUS CHAPTER, No. 117, 0. E. S. 

Regular Meetings Second and Fourth Mondays at 8 p. m. 
Members of the Order Always Welcome 



ETTA MAE JENKINS ROYAL F. RICH 

Worthy Matron Worthy Patron 

MAUDE H. BLANK 
Secretary 



SACRAMENTO CHAPTER, No. 190, 0. E. S. 

Sacramento, Calif. 

Regular Meetings First and Third Fridays at 8 p. m. 
Members of the Order Always Welcome 



RATIE GLEIE JOHN MILLER 

Worthy Matron Worthy Patron 

GRACE TALBOT 
Secretary 



I 






DIRECTORY 159 






ADA CHAPTER, No. 301, 0. E. S. 

Sacramento, Calif. 

Regular Meetings First and Third Thursdays at 8 p. m. 
Members of the Order Always Welcome 



GRACE DUFOUR LINKS RODNEY J. MORRISSEY 

Worthy Matron Worthy Patron 

LILLIAN HADDY 

Secretary 



RAINBOW CHAPTER, No. 385, 0. E. S. 

Oak Park, Sacramento, Calif. 

Regular Meetings Second and Fourth Thursdays at 8 p. m. 
Members of the Order Always Welcome 



ELSIE L. GREILICH C. PAUL THAYER 

Worthy Matron Worthy Patron 

EVA M. BROOKS 

Secretary 






FORT SUTTER CHAPTER, No. 420, 0. E. S. 

Sacramento, Calif. 

Regular Meetings Second and Fourth Tuesdays at 8 p. m. 
Members of the Order Always Welcome 



JOSEPHINE ALDERMAN WILLIAM B. LE MASTER 

Worthy Matron Worthy Patron 

LILLIAN C. RAYMOND 
Secretary 






Regular Meetings Second and Fourth! 
Mondays at 8 P. M. 



Sacramento, California 

Regular Meetings 2d and 4th Satur- 
days at 1:30 P. M. 



Masonic Hall, North Sacramento 

California .Members of the O. E. S. and Master 

Masons Always Welcome 

Members of the Order Always ! I ELLA WIMPERIS, Honored Queen 
Welcome VERA RICHARDSON, Recorder 



160 



DIRECTORY 



JEWEL COURT, No. 20, ORDER of AMARANTH 

Sacramento, Calif. 

Regular Meetings First and Third Tuesdays at 8 p. m. 
Members of the Order Always Welcome 



LOTTIE WHITACRE 
Royal Matron 



VESTA PAPE 
Secretary 






WILLIAM FOSS 
Royal Patron 






MOUNT OLIVE SHRINE, No. 11, W. S. of J. 

Sacramento, Calif. 

Regular Meetings First and Third Wednesdays at 8 p. m. 
Members of the Order Always Welcome 



MINNIE QUINN 
Worthy High Priestess 



LOREN LOWE 
Watchman of the Shepherds 



JESSIE BORCHERS 
Scribe 



MENZALEH TEMPLE, No. 16, DAUGHTERS 
OF THE NILE 

Sacramento, Calif. 

Regular Meetings First and Third Mondays at 8 p. m. 
Members of the Order Always Welcome 



MARGARET PURLEE 
Queen 



ETHEL CAMERON 
Recorder 




Sacramento Pyramid 

Meets Second Saturday of 
Each Month 

Masonic Temple 
12th and J Streets 



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