COOK BOOK
Published by
American Legion Auxiliary
Eureka, California
THE LIBRARY
OF
THE UNIVERSITY
OF CALIFORNIA
LOS ANGELES
TREES
"I love to look upon an old, old tree
Because it seems to grow eternally:
It does not ask (or any special care
But just a place to live and grow somewhere.
There's something 'bout a tree that is divine;
The Lordly Oak, the Red Wood and the Pine
All lift their heads above this earthly show
And anchor deeper with the winds that blow.
Trees bridge the future, present and the past,
The only living things that seem to last,
The centuries come, the centuries go
But Cod's own trees just grow and grow.
All other life upon the earth gives way
To trees, but they somehow do longer stay;
The Forest Kings, majestic noble Sages
Live on; God's sentinels of the Ages.
Of all the things that I might wish to be
1 think that I would rather be a tree
To live with arms outstretched to .Heaven above
And grow in understanding and in love."
COOK BOOR
SEQUOIA PARK
Published by
American Legion Auxiliary
Eureka, California
Eureka Printing Co. "^^^ Eureka, California
FOREWORD
The Ladies' of the American Legion Auxiliary give to you greeting, citi-
zens of Eureka and Humboldt County and thank you for your many past
kindness to our organizteion.
Our object is to help by all means in our powef, the advancement of our
county. Much can be done by women because they are gifted, naturally,
in the art of homemaking, and can see that the many little graces that serve
to adorn a home, making it a home instead of an abiding place only.
These little adorments are what we want to add to the natural beauties of
our county.
We hope for the continued support and co-operation of the men and wo-
men of Eureka and Humboldt County, and cordially invite the ladies to join
with us in our work.
CONTENTS
Bread, Biscuits, Etc 3- 5
Cakes 6-13
Cake Icing 13-14
Cookies .'. 15-21
Puddings 22-26
Pies 26-29
Soups 31-32
Meats 33-40
Vegetables and Meat Substitutes 40-44
Salad 45-48
Salad Dressing 49-50
Relishes, Preserves, Etc 51-55
Ices 56-57
Candy Making 58-60
Hints to . Housekeepers 61
Equivalents of Capacity 62
BREAD, BISCUITS, ETC.
Brown Bread
Two cups of Graham flour, one cup of white flour, two-thirds cup of New
Orleans molasses, two and one-half cups of sour milk, one' teaspoon of salt,
one teaspoon of soda, one cup of nuts or raisins. Bake slowly about forty-
five minutes. MRS. SELLERS.
Grapenut Bread
Sift together two cups of flour, two heaping teaspoons of baking powder,
one-half a teaspoon of salt and one-half a cup of sugar. Make a hole in the
mixture and add one unbeaten egg and three-fourths cup of milk. Mix
thoroughly and fold in one cup of grapenuts. Bake in one loaf from one-
half to three-fourths of an hour in a moderate oven.
MRS. KEITH HAMNER.
Brown Bread
One cup of white flour, one cup of cornmeal, one cup of Graham flour.
two and one-fourth teaspoons cf soda, two teaspoons of baking powder,
one teaspoon of salt, three-fourths cup of molasses, two cups of sour milk.
Batter must not be too dry. Fill baking powder cans two-thirds full and
steam three hours or in one large tin three and one-half hours.
Nut Bread
Sift three-cups of flour, one cup of sugar, three slightly rounded teaspoons
of baking powder, one teaspoon of salt. Add one egg well beaten with one
cup of milk and one cup of chopped nuts or raisins. Turn into a pan and
let stand fifteen minutes, then bake about forty-five minutes.
Sweet Milk Nut Bread
One egg, one cup of sugar, one cup of milk, one cup of white flour, one
cup of Graham flour, one teaspoon of salt, two teaspoons of baking powder,
one cup of walnut meats. Beat egg slightly, add sugar, milk, salt, then the
flour and nut meats. Bake in slow oven one hour.
Gingerbread
Cream one-fourth cup of butter and one-half cup of sugar. Add one-half
cup of molasses, one egg lightly beaten and mixed with one-half cup of
sour cream or milk, then stir in one and one-half cups of sifted flour sifted
again with one teaspoonful of soda and one-half teaspoon each of cloves, cin-
namon and ginger. Bake in a sheet fifteen or twenty minutes.
EVELYN C. VANCE.
BREAD, BISCUITS, ETC.
(Continued)
Corn Cake
Two cups of cornmeal, one cup of flour, four tablespoons of sugar, one
teaspoon of soda, salt, two cups of sour milk and two tablespoons of melted
shortening.
Sour Milk Nut Bread
One cup of Graham flour, one cup of white flour, one and one-half cups
sour milk, two-thirds cup syrup, one teaspoon of salt, one teaspoon of
soda. Add one cup of chopped nut meats, raisins or dates. Bake forty-
five minutes in a modern oven. EDNA IRONS.
Cinnamon Rolls
Two cups of flour, two teaspoons of baking powder, two tablespoons of
lard, one-half teaspoon of salt and milk enough to roll out. Knead and
roll out to one-fourth inch thickness. Spread with butter and sprinkle with
three-fourths cup of sugar and a little cinnamon. Roll and cut into about
two inch thickness. Bake immediately. MRS. G. W. JAMES.
Baking Powder Biscuits
One quart flour, 3 heaping teaspoons baking powder, one teaspoon salt ;
Sift together twice. Mix two-thirds cup shortening thoroughly into flour;
add enough milk to make soft dough; mix lightly with fingers until velvety;
roll out; brush top with milk and cut out. Bake in hot oven.
MASIE L. HARPER.
Biscuits
One cup of flour, two teaspoons of baking powder, two tablespoons of
lard, one third teaspoon of salt, enough milk to make a soft dough. Cut the
lard in with a knife. Put a piece of butter on each biscuit before baking.
These may be made in the morning and set in a cool place until ready to
bake. MRS. A. J. QUINN.
Corn Meal Muffins
One-half cup of cornmeal, one and one-half level cups of flour, four level
teaspoons of baking powder, one-half teaspoon of salt, one-third cup of
sugar, one egg and one yolk, two-thirds cups of milk, two tablespoons of
melted butter. Sift dry ingredients beat egg, add milk and stir into dry
ingredients; add butter and mix well. Put in hot, well greased muffin pan.
Bake about twenty-five minutes.. MRS. KEITH HAMNER.
Scones
One pint of flour measured, lightly sifted with three level teaspoons of
baking powder and a scant teaspoon of salt and one tablespoon or sugar.
Work one-fourth a cup of butter into the flour, then add the egg and milk
which has been beaten together, keeping out a little to brush the scones
with. Turn out and roll one-eighth of an inch thick, having dough as soft as
you can handle. Cut in squares a little bigger than a soda cracker. Turn
over making a three cornered piece; brush over with liquid and bake.
When done, place strawberry jam or orange marmalade between the
scones. Serve warm. MRS. KEITH HAMNER.
BREAD, BISCUITS, ETC.
(Continued)
Waffles
One egg well beaten, two cups of sour milk, two tablespoons of sugar,
about two and one-half cups of flour, one and one-half teaspoons of baking
powder, three-fourths teaspoon of soda and one tablespoon of melted short-
ening. Add enough flour to make a batter that will pour.
EVELYN C. VANCE.
Sweet Milk Waffles
One and three-fourths cups of flour, two rounding teaspoons ol taking
powder, one-half a teaspoon of salt, one cup of milk, two eggs and one
teaspoon of melted butter. Have your bowl ready and into it sift flour, salt
and baking powder. Add one cup of milk slowly and the well beaten egg
yolks. When thoroughly mixed, add the stiffy beaten whites and lastly the
melted butter. MRS. ARTHUR JOHNSON.
Hot Biscuits
Two level cups of sifted flour, four level teaspoons of baking powder, one-
half teaspoon of salt, two to four level tablespoons of shortening and three-
fourths cup of milk. MAE CAMPTON FALK.
Nut Bread
Three cups of flour, six teaspoons of baking powder, one cup of sugar,
one teaspoon of salt, one cup of walnuts, one egg and one cup of sweet milk.
Mix well, then add walnuts mixed in flour. Put in greased loaf pan; let
stand fiften minutes and bake forty-five minutes,
MAY CAMPTON FALK.
HEADQUARTERS FOR-
Comfy Slippers
Daniel Green
533-535
Fifth St.
ES p
UUTERYl
Phone 175
Eureka
CAKES
Prune Cake
One-half cup of butter, one cup of sugar, two cups of flour, one cup ot
cooked and seeded prunes, two eggs, one-half cup of seeded raisins, one
teaspoon of soda, one-half cup of prune juice. Cream butter and sugar,
add well beaten eggs, then prunes. Sift flour, soda, salt, one-half teaspoon
each of cinnamon and cloves and add alternately with prune juice. Lastly,
add the raisins with the flour. Filling: Six tablespoons of cream, three
tablespoons of butter; put on the stove until the butter melts, add enough
powdered sugar to thicken, one-half a cup of walnuts and one teaspoon of
vanilla. -MRS. DAYTOX MURRAY.
Spice Cake
Beat together one cup of butter, two cups of sugar, two beaten eggs, one
cup of milk, three cups of flour with two teaspoons of baking powder sifted
in it, one-half a cup of raisins and one-half cup of currants. Season with
nutmeg, cloves and cinnamon. Make a large cake which will keep well.
MRS. M. A. BRANDT.
Potato Cake
Two cups of sugar, two-thirds cups of butter, one cup of fresh mashea
potatoes, yolks of four eggs, one-half cup of sweet milk, one-half cup of
chocolate, one teaspoon of cinnamon, allspice and nutmeg, one-half teaspoon
of cloves, two and one-fourth cups of flour, two teaspoons of baking powder,
one cup of nuts and egg whites. Cream butter and sugar, add mashed po-
tatoes, then stir in dry ingredients. Add nuts dredged in flour and lastly
the well beaten whites of the eggs.
Plain Cake '
One cup of butter, two cups of sugar, three cups of flour, four eggs, out
cup of milk, two level teaspoons of yeast powder, one teaspoon of flavoring.
For chocolate cake add two teaspoons of chocolate. Chocolate Filling:
Beat well ten cents worth of sweet butter and one and one-half cups of
rolled powdered sugar. Beat well, add four tablespoons of ground choco-
late and enough boiling water to dissolve, then add yolks of two eggs and
lastly a teaspoon of vanilla. MRS. LEVER.
HARDWARE GEMS
Bridge and Beach Ranges
Baker & Crosby
. F. Ferri
INSURANCE
725 Fifth St.
Eureka
CAKES
(Continued)
Coffee Cake
Two-thirds cup of butter, one-half cup of sugar, one cup of molasses, one
cup of cold strong coffee, two eggs, one teaspoon each of cloves and cinna-
mon, one teaspoon of soda stirred into the molasses, three and one-fourth
cups of flour and one cup of raisins. MRS. B. M. ADAMS.
Chocolate Marble Cake
One cup of butter, two cups of sugar, three cups of flour, one cup of milk,
whites of six eggs, two teaspoons of yeast powder; take two teacups of bat-
ter and add two tablespoons grated chocolate; flavor with vanilla. Put
in pan as other marble cake and bake one hour in a moderate oven.
MRS. LEVER.
Ice Box Cake
Butter a spring form with cold butter and line with lady fingers, standing
them on end around the form to hold in place when the rim is removed. Put
one cup of grated chocolate on the stove with enough table cream to melt
(about one-fourth a pint). Into this stir the well beaten yolks of four eggs
and one-half cup of sugar slowly. When perfectly cool, stir in the beaten
whites. Then place in spring form, layer of lady fingers and layer of filling,
alternately, until used. Place in ice box for twenty-four hours. Just before
serving, cover top with Charlotte Russe cream. Use about fifty cents worth
of lady fingers cut in two. MRS. F. BRIDGES.
Chocolate Cake
Two eggs, one cup of sugar, one-fourth a cup of fat, one and one-fourth
cup of flour, two teaspoons of baking powder, one-fourth teaspoon of cinna-
mon, three heaping tablespoons of chocolate, one-half cup of milk and one
teaspoon of vanilla. Beat eggs, add sugar and melted butter, milk, then
flour. Sift the chocolate, baking powder and cinnamon together. Beat
quite well and bake in layers or loaf. This makes a fine economical caKc.
MAY CAMPTON FALK.
White Cake
Two-thirds cup of butter, two cups of sugar, four egg yolks, one cup miiK,
three and one-half cups of flour, one-half teaspoon of salt, five level tea-
spoons of baking powder, four egg whites, one-fourth teaspoon of Almond
extract, one teaspoon vanilla and half teaspoon lemon. Cream butter until
light, add sugar gradually and keep on creaming until nearly white, then add
the yolks beaten until stiff and light colored; add the milk, then the sifted
flour and baking powder. Fold whites in last. MAE CAMPTON FALK.
COMPLIMENTS OF-
The
Kandy Kitchen
531 FIFTH ST. EUREKA, CAL.
CAKES
(Continued)
1
I
Calla Cakes
Three eggs, one level cupful of sugar, two table spoons cold water, one
level cupful flour, one teaspoonful baking powder; beat eggs well. Add
sugar and then flour and baking powder, and last the cold water. Drop by
tablespoonsful on greased and floured tin. Bake in moderate oven until
light brown. While still hot roll into the shape of a cornucopia and tie
with a string to keep in shape.. When cold fill with sweetened whipped
cream flavored with vanilla. Add powdered sugar to an egg yolk until stiff
enough to mold in hands, using this to form stamens for center of each
lily. This recipe makes twelve callas. MRS. CHAS. EAST.
Date and Nut Cake
One-half pound, or one-half package dates. Cu't up but not too fine ; put
one teaspoon of soda over dates and then pour one cup boiling water over
dates; set to cool; then mix three tablespoons shortening, level; one egg,
one cup sugar, one and one-half cups flour. Pour dates and water into
second mixture. Add nuts, cinnamon and cloves may be added. Bake slow-
ly for nearly an hour. MRS. LEONARD CARLSON.
Jelly Roll
Three eggs, one cup of sugar, one and one-half teaspoons of milk, one
teaspoon of baking powder, one and one-fourth teaspoons of salt, one cup
of flour and one tablespoon of melted butter. EVELYN C. VANCE.
Loaf Cake
One and one-third cups of flour, three-fourths cups of sugar, one neap-
ing teaspoon of baking powder, a pinch of salt, one-half cup of milk, one
egg, one-third cup of melted butter, vanilla and chocolate. Sift dry in-
ingredients together, add egg well beaten, milk, butter and extract and beat
well. Take small part of batter, add chocolate to it and after putting white
part in loaf pan. Add chocolate part to it by placing in the center of it and
bake.
MRS. BRUCE HECKMAN.
Sour Milk Cake
One and one-half cups of sugar, one-half cup of butter, two eggs beaten
separately adding beaten whites last; one-half cup of chocolate (fill cup with
hot water and let cool) one-half cup of sour milk, one teaspoon soda, two
cups of flour and spices if desired.
Upside Down Cake with Pineapple
Put three tablespoons of butter and a cupful of brown sugar in a medium
sized frying pan. Let simmer for a few minutes, then add sliced canned
pineapple (about five slices), just to fit the pan. Over it all pour a batter
made of three eggs, one and one-half cups of sugar, one-half a cup of cold
water, one teaspoon of vanilla, one-half teaspoon of salt, one and one-half
cups of flour and one and one-half teaspoon of baking powder. Put in oven
and bake about fifty minutes. Turn out on large plate. The pineapple will
be caramelized and served with whipped cream makes a delicious dessert.
MRS. KEITH HAMNER.
CAKES
(Continued)
Blitz Torte
Cake Part: One cup of sugar, one-half cup of butter four egg yolks
two cups of flour one and one-half teaspoon of baking powder and one-half
cup of milk. Use coffee cup for measuring. Put in layer pans and spread
on the top, four beaten egg whites, one cup of sugar, one teaspoon of vine-
gar sprinkled over with fifteen cents worth of walnuts, chopped fine. Fill-
ing: One cup of sour cream, one egg, one heaping teaspoon of cornstarch
and one-half cup of sugar. Cook in double boiler.
MRS. F. J. MOORE.
Lightning Cake
One and one-fourth cups of flour, one scant cup of sugar, three heaping
teaspoons of baking powder, pinch of salt and two eggs. Sift dry ingre-
dients four t : mes. Break eggs in measuring cup and add five tablespoons of
melted butter and fill up cup with cold water. Pour this in dry ingredients
and beat thoroughly for three minutes and bake in two layers.
MRS. BRUCE HECKMAN.
White Cake
One cup of sugar, one-half cup of butter, one-half cup of milk, whites
of four eggs, one and one-half cups of flour, one heaping teaspoon of bak-
ing powder and flavoring. Cream sugar and butter, add milk, then flour
sifted six times with the baking powder the last. Lastly the stiffy beaten
egg whites. Bake from fifty minutes to one hour in a moderate oven.
MRS. O. W. LORD.
White Loaf Cake
One cup of butter, two cups of sugar, one cup of milk, three cups ot
flour, five egg whites, two teaspoons of baking powder sifted three times
with the flour, flavoring and a pinch of salt. Cream, butter and sugar
thoroughly; add small amount of milk and flour alternately, beat well.
Lastly add the stiffly beaten whites of eggs. Bake one hour in medium
oven. MRS. HENRY DUNCAN.
Brennan & Graham
413 Fifth St.
EXCLUSIVE DRY GOODS, LADIES'
MISSES AND CHILDREN'S WEAR
The Store of Quality Service and Right Prices
CAKES
(Continued)
Chocolate Loaf Cake
One and one-half cups of sugar, one-half cup of butter, yolks of four
eggs, one-half cup of milk, two scant cups of flour and one and one-half
teaspoon of baking powder. Dissolve six tablespoons of chocolate in a
half a cup of warm water; let cool before adding to the batter. Add a
half cup of chopped walnuts and fold in the whites of eggs stiffly beaten.
Flavor with vanilla. MRS. A. I. DUPREY.
Anna's Sponge Cake
One cup of sugar, yolks of three eggs beaten to a cream, one teaspoon of
lemon extract, one-half cup of boiling water, one and one-fourth cups of
flour, one heaping teaspoon of baking powder, whites of two eggs beaten
and added last. Use other egg white for frosting.
MRS. DAVID RAMSEY.
Quisset Cake
One-half cup butter, one and one-half cups sugar, three eggs beaten sep-
ately, one-half cup of milk, one and one-half cups of flour (large), one tea-
spoon of baking powder. Melt six tablespoons of grated chocolate with
two tablespoons of hot water ; cream half of sugar with butter, then add
yolks of eggs with other half of sugar. Alternately add milk and flour then
chocolate, lastly the whites of eggs and vanilla.
KATHERINE CUMMINGS.
Moca Cake
Cream one-half cup of butter with one cup of sugar, and yolks of three
eggs, three-fourths cup of strong coffee, two cups of flour, two teaspoons
of baking powder. Add the beaten whites last and bake in layers. Filling:
Two cups of powdered sugar, one-half a cup of outter, two tablespoons of
hot coffee, then vanilla. Frost cake and cover with finely chopped nuts.
Soft Ginger Bread to be Served with Whipped Cream
One egg, one cup of molasses, two-thirds a cup of butter, two cups of
flour, one-half cup of hot water, one teaspoon of cinnamon and one teaspoon
of soda. Melt butter and add to the molasses, then add water with the dis-
solved soda. Then add the rest of the ingredients and bake in a moderate
oven. Top off while slightly warm with sweetened whipped cream.
MRS. KEITH HAMXER.
Devil Cake
First Part: One cup of brown sugar, one cup of grated chocolate, one-
half cup of sweet milk, vanilla. Cook together until like a soft custard.
Second Part: One cup of brown sugar, one-half a cup of butter, one-half
cup of milk, yolks of three eggs, one teaspoon of soda, two or more cups
of flour. Mix first part with second and bake in loaf or layers. For a layer
cake, put together with a chocolate filling. MRS. J. E. HODGSON.
10
CAKES
(Continued)
Devil's Food Cake
Four eggs, two cups of light brown sugar, one cup of butter, one cup ot
chocolate, one-half cup of boiling water, one teaspoon of soda, four scant
cups of flour, one cup of thick sour milk and four teaspoons of vanilla.
Cream butter and sugar and add beaten eggs; dissolve chocolate and soda
in boiling water and add to first mixture. Then add sour milk, flour ana
vanilla- mix to a smooth dough and bake in layers. Fill with White Moun-
tain Frosting. MASIE L. HARPER.
Quick Coffee Cake
Sift together one teaspoon of baking powder, one-half a teaspoon of salt,
one-half a cup of sugar and one cup of flour. Beat one egg, add one-half
cup of milk to it, one and one-half teaspoons of vanilla and mix the flour
mixture with it thoroughly. Lastly add two tablespoons of melted butter.
Put in shallow pan and spread over the top sugar, chopped nuts and cinna-
mon, baking in hot oven fifteen minutes. Serve warm with coffee.
MRS. KEITH HAMXER.
Angel Cake
Eight egg whites, one and one-half cups of sugar, one cup of flour sifted
five times, one level teaspoon of cream of tartar, one-ha.lf teaspoon of salt,
one teaspoon of vanilla. Beat eggs stiffly. First sift flour, salt, sugar and
cream of tartar five times. Beat a little at a time into beaten egg whites and
add vanilla. Bake one hour in moderate oven. ETHEL BURRIS.
Cream Sponge Cake
Yolks of four eggs, one cup of sugar, three tablespoons of cold water,
one and one-half tablespoon of cornstarch, one and one-fourth teaspoons
of baking powder, one-fourth a teaspoon of salt, one cup of floui, whites
of four eggs, one teaspoon of lemon extract. Beat yolks of eggs and water
until thick and lemon colored, add sugar gradually and beat two minutes.
Put cornstarch in cup and fill cup with flour; mix and sift cornstarch and
flour and baking powder and salt and add to the first mixture.
MRS. ARTHUR JOHNSON.
Compliments of
The Bank of Eureka
Third and E Streets
CAKES
(Continued)
Chocolate Loaf Cake
Cream one-half a cup of butter with one and one-half cups of sugar,
Add the yolks of four eggs well beaten to it, then one and three-fourths
cups of flour sifted with two teaspoons of baking powder, one-half cup of
milk, scant one-half cup of chocolate dissolved in three tablespoons of
boiling water and lastly the well beaten whites of four eggs. Bake about
fifty minutes. MRS. J. H. HINK.
Blitzen Cake
One generous half cup of butter, one cup of sugar, three egg yolks, three-
fourths cup of milk, two even cups of flour, one heaping teaspoon of baking
powder. Beat egg whites stiff and add one even cup of sugar ; beat like a
meringue and fold in one cup of walnuts or almonds. Put through a grinder
(measure before grinding). Put white mixture over raw batter and bake
about forty-five minutes. MRS. F. S. BRIDGES.
Dutch Apple Pie
Two cups of flour, three teaspoons of baking powder, one-half teaspoon
of salt, three tablespoons of butter, one egg, two-thirds cup of milk, four
apples, two tablespoons of sugar and a little cinnamon. Mix and sift the
dry ingredients ; work in shortening, add milk with the well beaten egg,
gradually mixing. Dough must be soft enough to spread in a shallow bak-
ing pan. Have ready pared, cored and cut in quarters, the apples and when
dough has been spread in pan press the apples in the dough in parallel rows.
Sprinkle the apples with the sugar and cinnamon and bake in hot oven about
one-half an hour. Serve hot with sauce. EVELYN C. VANCE.
Fudge Chocolate Cake
One cup of white sugar, one-fourth cup of butter. Cream and add two
tablespoons of chocolate melted with a little hot water. Stir one beaten
egg into the mixture with one-fourth teaspoon of salt. Dissolve one small
teaspoon of soda in one good half cup of sour milk. Add one and one-half
cups of sifted flour including one teaspoon of baking powder, one-fourth
cup of boiling water and one-half teaspoon of vanilla. This makes two
large layers. MRS. A. HEPLEK.
<r Economical Transportation
ECONOMY STYLE COMFORT
Rigid Frame, Standard Gear Shift, Powerful Valve-in-Head Motor; Neat,
Good Looking Body; Comfortably Upholstered.
ROADSTER, $650 TOURING. $655 COUPE, $860 SEDAN, $1025
F. O. B. Eureka
FRED H. LUNDBLADE
Fourth and H Streets
12
CAKES
(Continued)
Rhubarb Shortcake
Sift two cups of flour, four level teaspoons of baking bowder, one tea-
spoon of salt, one tablespoon of sugar. Work in five tablespoons of butter
until like crumbs. Add three-fourths cup of milk and roll into two layers.
Butter one layer and place on the other and bake in a hot oven. When
done separate and put rhubarb filling between and garnish on top with
whipped cream and ground nuts. Rhubarb Filling: Peel, cut up rhubarb,
add enough sugar to sweeten and cook in covered dish. When done drain
any juice from it and spread on the buttered layers.
MRS. KEITH HAMMER.
CAKE ICING
Boiled Icing
Boil one cup of sugar and one-half cup of orange juice until it threads.
Beat the whites of two eggs until stiff and add boiled syrup to them slowly.
Flavor with lemon. MRS. FREDERICK JOHNSON.
Lady Baltimore Filling
Chop fine, one-half a cup each of rasins and nuts. Cut three figs in shreds
and mix with boiled icing. ETHEL BURRIS.
Chocolate Filling
Three egg whites beaten stiff, one and one-half cups of powdered sugar,
six round tablespoons of grated chocolate melted over hot water, one half
teaspoon of vanilla.
Marshmellow Icing
Three-fourths a cup of sugar, one-fourth cup of milk, one-fourth pound
of marshmellows, two tablespoons of hot water, vanilla. Bring sugar and
milk to boiling point without stirring. Boil for six minutes, add hot water
to marshmellows and cook until smooth and add hot syrup to them. Beat
until right to spread. . ETHEL BURRIS.
For those who take pride in their
NEEDLEWORK
The Venitian
Stamped Goods Threads
Always the Latest Designs
Log Cabin Bakery, Inc.
Wholesale and Retail
Office Phone: 1522
Store and Shipping Phone 1523
ART NEEDLE SHOP
ARTHUR J. HUNTING
President and Manager
Free Instructions in Needlework
621 Fifth St. Eureka, Calif.
13
CAKE ICING
(Continued)
Easy-to-Make Icing
Put in double boiler one cup of sugar, one egg white and four tablespoons
of cold water. Beat with the egg beater while cooking until it piles up like
whipped cream. Add a little vanilla and coloring if desired. It doesn't hurt
to let the icing stand after cooked. Don't put it on warm cake. In straw-
berry season, substitute one-half cup of crushed strawberries instead of the
water. It will never soak into the cake. MRS. KEITH HAMMER.
Cake Filling.
One tablespoon chocolate, two-thirds cup sugar, one level tablespoon of
butter, one large tablespoon of corn starch and one-half teaspoon of va-
nilla. Stir dry ingredients together, set on stove and pour one and one-half
cups of boiling water, stirring until thick and smooth. Beat until cool and
spread on cake with chopped nuts. MRS. A. HEPLER.
Feather Filling
Two tablespoons of flour and one cup of cold water. .'Stir together and
cook like paste. When cool add one-half cup of water, one egg white and
one-half cup of sugar which has been well creamed. Beat all together.
MRS. FREDRICK JOHNSON.
Seven Minute Icing
One unbeaten egg, three tablespoons of cold water and seven-eighths a
cup of sugar. Place ingredients in top of double boiler; beat seven minutes.
Remove from fire, add flavoring and spread on the cake.
MRS. ARTHUR JOHNSON.
WE PLACE SERVICE
BEFORE SALES
...it pays
Chas. Green Co.
FINE MOTOR CARS
Eureka - - California
14
COOKIES
Date Cookies
One cup of brown sugar, one-half cup of white sugar, one-half cup of
butter, three eggs, two and one-half cups of flour, one teaspoon of soda,
one pound of dates, one pound of walnuts and one teaspoon of cinnamon.
Drop and bake.
Fig Filling for Graham Crackers
One pound of white figs, one pound of raisins, (use cluster raisins and
seed), juice of two lemons, one cup of sugar. Heat on stove to blend thor-
oughly and put away in jar to use as filling for buttered Graham crackers.
The figs, raisins and a few nuts if desired must all be put through a food
chopper. MRS. KEITH HAMNER.
Cookies with Filling
One cup of sugar, one-half cup of butter. Cream and add one beaten egg,
one-half cup of milk, one teaspoon of soda, two teaspoons of cream of tartar,
three and one-half cups of flour. Sift dry ingredients together, and add
to others. Roll thin. Filling: One-half cup of chopped dates, two-thirds
cup of sugar, one cup of boiling water, four teaspoons of flour, pinch of salt
and a few chopped nuts. Boil until thick. Spread filling on cookies and
place another cookie on the top of each one and bake.
MRS. A. HEPLER.
Rolled Oat Cookies
One cup of sugar, two cups of rolled oats, two eggs, one cup of chopped
raisins, three-fourths cup of shortening, two cups of flour, one teaspoon of
cinnamon, one teaspoon of soda dissolved in a little water, pinch of salt,
rream sugar and shortening, add eggs, cinnamon, salt and soda dissolved in
iittle water. Add rolled oats that have been, put through a meat grinder;
add raisins and flour and roll and cut the same as any cookie.
Date Sticks
Three eggs well beaten, one cup of sugar, one cup of flour, one teaspoon
of baking powder, one teaspoon of vanilla, one cup of chopped dates, three-
fourths cup of nuts coarsely chopped and a pinch of salt. Bake in dripping
pan, cut in strips and roll in powdered sugar. MRS. A. HEPLER.
Do Ray Te
MEAT MARKET
OUT
QUALITY DOOR
CLEANLINESS
ECONOMY
Dueber & Meister
ADVERTISING
Eureka - California
Phone 448 Eureka, Cal.
COOKIES
(Continued)
Chocolate Cookies
Three eggs, separately and then together, one and one-half cups of
brown sugar, one-fourth teaspoon of cinnamon one and one-half cups 01
flour, one and one-half teaspoon of baking powder, one cup chocolate, tea-
spoon vanilla, one cup walnuts cut coarsely. -Drop on pan by teaspoonsfm
and bake in a medium oven. Remove from oven when still rather soft.
-MRS. CHARLES L. EAST.
Gingersnaps That Snap
One cup of brown sugar, one cup of molasses (New Orleans preferred),
one-half cup of butter, one-half cup of lard, one tablespoon of soda dissolved
in three tablespoons of vinegar, two teaspoons of ginger, one egg and
flour to roll out (about five cups of flour). Roll thin. EDNA IRONS.
Cocoanut Drop Cookies
One cup of white sugar, one-half cup of butter or substitute, one beaten
egg, one-half cup of milk, one cup of grated cocoanut, one teaspoon of lem-
on extract, two level teaspoons of baking powder sifted with two cups of
flour and one-fourth teaspoon of salt. Mix in order named and drop from
teaspoon on greased pans; bake in moderate oven.
MRS. E. A. MELANSON.
White Cookies
One pound of butter, one pound of sugar, five eggs, one teaspoon of va-
nilla, a pinch of salt, one level teaspoon of baking powder and flour enough
to roll out smooth. Cream butter and sugar, add well beaten eggs, vanilla,
baking powder and flour. Roll very thin. MRS. A. I. DUPREY.
Cocoanut Cookies
Two cups of melted butter, two cups of brown sugar, two unbeaten eggs,
one cup of cocoanut, four cups of rolled oats, two cups of flour, one tea-
spoon of soda one-half teaspoon baking powder, salt and vanilla. Dissolve
soda in little hot water and mix in order given.
MRS IRWIN QUINN.
Rocks
One and one-half cups of sugar; one cup butter; three cups flour; three
'eggs; one teaspoon soda in a little warm water; three-fourths pounds dates;
two pounds walnuts chopped, not too fine; one teaspoon cinnamon and one-
half teaspoon of nutmeg. Flavor with vanilla. Drop with a spoon and bake
in a slow oven. MRS. HUTCHINS
Egg Rings Xmas Cookies
Two cups flour; one-half cup butter; one-fourth cup sugar; yolks of three
hard cooked eggs and one-fourth a tumbler of brandy. Rub all together and
roll out and cut into rings. Moisten the top with melted butter and sprinkle
with sugar and cinnamon. Bake quickly. MRS. J. F. COONAN.
16
COOKIES
(Continued)
Carmel Cookies
Four cups of brown sugar, one cup of shortening, four eggs, one tea-
spoon of vanilla, one teaspoon of cream of tartar, one teaspoon of soda,
seven cups of flour. Mix and roll into loaves, let stand over night; cut thin
and bake in moderate oven.
Butter Scotch Cookies
One cup of brown sugar, one cup of white sugar, one scant cup of butter
and lard mixed, two eggs, one teaspoon of cream of tartar, one teaspoon of
soda, one teaspoon of vanilla, four cups of flour, one cup of chopped nuts,
one-half cup of sour milk. You may bake immediately in drops or else let
stand over night and slice and bake in the morning.
MRS. A. HEPLER.
Grandmother's Cookies
One cup of sugar, one-half cup of butter, one egg, one level teaspoon of
soda dissolved in four tablespoons of hot milk, flavoring, one level teaspoon
of cream of tartar, four cups of flour and one-fourth teaspoon of salt. Use
more flour if necessary to make a soft dough. Roll quite thin. Very nice
if sprinkled with sugar, and cinnamon before baking.
MRS. E. A. MELANSON.
We Sell and Service
CHANDLER CLEVELAND
DURANTFOUR
WE SOLICIT YOUR BUSINESS
.A. E. Hermanson
Cor. 4th and I Sts. EUREKA, CAL. Phone 31
17
COOKIES
(Continued)
Cookies
Sift together one and one-half cups of sugar, four cups of flour, one-half
teaspoon of salt, one teaspoon of soda, two teaspoons of baking powder; add
one cup of shortening and mix with the hands, then add one cup of sour
milk and flavor to taste. Roll thin and bake in a quick oven.
Nut Wafers
T\vo eggs, one tablespoon of melted butter, one cup of sugar, four table-
spoons of flour, one-half teaspoon of baking powder, one and one-half cups
of f'nely chopped nuts, salt and vanilla. Drop in pan one inch apart and
bake in quick oven.
Danish Cookies
Take two and one-half inches of butter off the roll (about one and one-
half cups), one cup of sugar, one egg, four cups of flour and one teaspoon
of vanilla. Press mixture through a machine especially made for the same
(can be bought at any hardware store) and drop in long strips on a floured
board. Cut and bake in a moderate oven. Stars and different shapes
come with the machine so make your cookies attractive by changing parts
now and then. MRS. KEITH HAMNER.
Graham Wafers
One-half cup of butter, one cup of sugar, one egg, one level teaspoon of
soda, two tablespoons of milk, about three cups of Graham flour. Cream
butter and sugar, add the egg, then the soda dissolved in one tablespoon
of hot water. Work in the flour until a stiff dough is made. Knead until
mixture holds together. Cut in wafers and bake in a moderate oven.
EVELYN C. VANCE.
Chocolate Drop Cookies
One cup brown sugar, one-half cup shortening, three tablespoons choco-
ate, one-half cup nuts, vanilla, salt, one egg, one-half cup sweet milk, one-
half teaspoon soda, two cups flour, one-half cup cocoanut (or raisins) ;
bake in a slow oven. MRS. ROBT. BOHMANSSON.
When Better Automobiles
Are Built,
Buick Will Build Them
AIRTH AUTOMOBILE CO.
526-528 Fifth St. Eureka
Teresa's Fruit Co.
Wholesale and Retail
Dealers in
Fresh Fruits, Vegetables
and Groceries
Phone 1
423 4th St.
18
COOKIES
(Continued)
Nut Cookies
Cream two tablespoons of butter and one-half a cup of sugar. Add one
well beaten egg, two tablespoons of milk, one-fourth teaspoon of salt, one
teaspoon of baking powder sifted with one cup of flour and lastly add one
cup of chopped nuts and flavoring. Drop by spoonfuls on well buttered
pans and bake in quick oven.
Doughnuts
One cup of sugar, one cup of milk, two eggs, two teaspoons of vanilla, five
cups of flour, four heaping teaspoons of baking powder, one-fourth a tea-
spoon of salt. Dissolve the cup of sugar in milk; add the well beaten eggs
and vanilla. To this mixture add the dry ingredients and fry.
Clifford Tea Cakes
Two cups of brown sugar, one cup of shortening, three eggs, one-half
teaspoon of salt, one level teaspoon of soda, three and one-half cups of
flour and one-half cup of walnuts. Cream butter and sugar, add eggs,
flour, salt, soda and lastly chopped nuts. Put in bread pan and allow to
stand over night. Turn out next morning, slice and bake in hot oven. Flour
bread pan before putting in batter to set MRS. JAMES W. HAMNER.
Cookies
One cup brown sugar, one cup shortening, one-fourth cup hot water with
one teaspoon soda, 3 and one-half cups flour, flavoring, one cup chopped
nuts, one cup white sugar, two eggs, add one at a time; beat well. Mold
into two equal parts place on platter over night in cool place; next morning
cut off with knife ; pat them down slightly with fingers into small cookies
and bake. MRS. ROBT. BOHMANSSON.
Cocoanut Macaroons
To two stiffly beaten egg whites, add one cup of sugar, one teaspoon of
vanilla, one cup of cocoanut and two cups of cornflakes. Drop on oiled
paper from, teaspoon and bake in moderate oven.
MRS. JAMES W. HAMNER.
HUMBOLDT'S
RELIABLE
Photographer
Welclo
JUST A GOOD TOOTH PASTE
35C
Red Cross Pharmacy
19
COOKIES
(Continued)
Sugar Cookies
One-half cup butter, one and three-fourths cups flour, vanilla, one cup
sugar, two eggs. Cream butter, add sugar, gradually beating, then add
two egg yolks and one white beaten until light; then flour sifted with
baking powder pinch of salt; add vanilla. Let stand to chill; then toss
on a floured board and roll one-eighth inch thick. Cut with a doughnut
cutter, brush over with the unbeaten white of egg, sprinkle with sugar and
cinnamon. Place on a greased baking sheet and bake in a moderate oven
about ten minutes. MRS. ROBT. BOHMANSSON.
Brownies
One cup of sugar, one-half cup of melted butter, two unbeaten eggs, two
large tablespoons chocolate melted in a little hot water, three-fourths a cup
of flour, one cup of chopped nuts and two tablespoons of cold water. Flavor
with vanilla.
Rocks
One-half cup of butter, two cups of granulated sugar, three eggs, one-half
a teaspoon of vanilla, one level teaspoon each of allspice, cloves, cinnamon
and nutmeg; one-fourth a teaspoon of soda dissolved in one teaspoon of hot
water, one cup of raisins and dates cut in strips, one pint of broken walnut
meats, four rounding cups of flour measured after sifting; five teaspoons of
water. Drop from teaspoon on greased pan. Bake in hot oven until brown.
MRS. THOM1AS W.
Brown Pepper Nuts X-mas Cookies
Two and one-half quarts of flour, one and one-fourth pints of syrup, one
cup of sugar, one-half cup of lard, one-half cup of butter, two eggs, one tea-
spoon each of cloves and soda, two teaspoons of cinnamon. Boil syrup and
skim well when cold; add the other ingredients. Let stand for a few days.
Cut as for regular cookies. Bake slowly. MRS. J. F. COONAN.
Rocks or Drop Cookies
One and one-half cups of sugar, one-half cup of meat-fat or butter (cream
together well), three tablespoons of molasses, four tablespoons of butter-
milk, three eggs, a pinch of salt, one teaspoon of soda in a little water, one
teaspoon of baking powder, one half teaspoon of any kind of spices, one
cup of raisins, one cup of walnuts and flour enough to make a stiff dough.
Drop in pan with teaspoon. This makes seventy-five cookies.
MRS. J. L. MARSH.
Cookies
Cream two cups of brown sugar and one cup of butter together. Add two
well-beaten eggs. Sift three times, three and one-half cups of flour with one
teaspoon of soda and one teaspoon of salt; one-half teaspoon of cinnamon
and one-half teaspoon of nutmeg. Use lemon flavoring and add one cup of
chopped walnuts. Pack in loaf bread pan and let stand over night. Slice thin
and bake in the morning. MRS. F. S. BRIDGES.
20
COOKIES
(Continued)
Never Failing Ginger Snaps
One cup each of sugar, molasses and shortening; one egg; one tablespoon
each of ginger and vinegar, dissolving in the vinegar, one teaspoon of soda.
Use no milk or water. Mix in six or seven cups of flour and knead, roll and
cut, after standing over night. Bake in a quick oven.
MRS. JENNIE CARR.
Butter Scotch Cookies
One cup Crisco four cups brown sugar; four eggs; one level teaspoon each
of soda and cream of tartar; three teaspoons vanilla and one and one-half
teaspoons of lemon juice. Use enough flour to make a stiff dough. Knead
and roll into a loaf and let rise all night. " In the morning slice and bake in
the oven. MRS. BESSIE TAYLOR.
Eureka's and Northern California's Largest, Finest,
Fastest Growing and Friendliest Department Store
Wishes You
GOOD LUCK
AND
A HEARTY APPETITE
21
PUDDING
St. James Pudding
Three tablespoons of butter, one-half cup of molasses, one-half cup of
milk, one and seven-eighths cups of flour, one-half teaspoon of soda, one-
fourth teaspoon each of salt, cloves, allspice and nutmeg and one-half pound
of dates cut in pieces. Steam two and one-half hours.
MRS. J. N. CHAIN.
Ginger Pudding
One-half cup butter, one-half cup molass'es, one-half cup hot water; Pour
hot water over butter and molasses and mix; then add one and one-half cups
of flour, one egg, one teaspoon soda and ginger to taste. (Add a Ijttle bak-
ing powder also.) Sauce: One-half cup sugar, one-half cup butter,
creamed together; two eggs beaten light. Cook in dish set in cold water
first, then heat well. MRS. JENNIE CARR.
Steamed Pudding
One half cup of butter, creamed, one cup of sugar, one-half cup of milk,
two and one-fourth cups of flour, three and one-half teaspoons of baking
powder and whites of four eggs. Sauce: One egg white and yolk beaten
separately then added together slowly, three-fourths cup of sugar and three-
fourths cup of cream, whipped. Flavor to suit.
MRS. B. M. ADAMS.
Cocoanut Cream Pudding
One pint of milk, three eggs, pinch of salt, two tablespoons of sugar, one-
half teaspoon of vanilla, one-half teaspoon of lemon juice, two tablespoons
of cornstarch. Put milk on to scald, then add sugar, salt and egg yolks well
beaten. Mix cornstarch with a little water and add to the above. When
cooked to the right consistency, add the whites well beaten, also the flavor-
ing. Serve in tall glasses with whipped cream. Sprinkle with cocoanut
and nuts. A bit of strawberry jam can be added to the top.
MAE CAMPION FALK.
Let Your Next Pair Be
SCOTT'S
Walk-Over Boot Shop
318 F St. Eureka, Cal.
R. H. Bohmansson H. S. Cameron
BoHmansson
Drug' Co.
Third and F Sts.
Eureka, CaL
22
PUDDING
(Continued)
French Pudding
One cup of chopped suet, one cup of molasses, one cup of sour milk, one
and one-half teaspoons soda, one teaspoon of cinnamon, one-half teaspoon
of cloves, one-half teaspoon of salt, one and one-fourth cup chopped raisins,
three-fourths cup of currants and two and three-fourths cups of flour. Steam
four hours. MRS. J. N. CHAIN.
Suet Pudding
One cup of suet chopped fine, one cup of molasses, one cup of sour milk,
one cup of raisins, one-half teaspoon of soda, one-half teaspoon each of
cloves, cinnamon and nutmeg. Flour enough to make a stiff batter. Steam
three hours. MRS. O. W. LORD.
Date Pudding (Steamed Two Hours)
One cup of dates, one cup of chopped walnuts, one scant cup of sugar,
four tablespoons of cracker crumbs, three eggs beaten together, one tea-
spoon of baking powder and one teaspoon of vanilla. Serve with whipped
cream.
Pineapple Pudding
One cup of sugar, two and three-fourths cups of boiling water, one-fourth
cup of cold water, one-third cup of cornstarch, one-fourth teaspoon of salt,
one-half can of grated pineapple and whites of three eggs beaten and added
when removed from the stove.
MRS. JOHN N CHAIN.
Compliments of
The Standard Oil
Eureka, Ceil.
PUDDING
(Continued)
Huckleberry Pudding
One cup of sour cream, or milk will do. Drop in one unbeaten egg, one-
half cup of syrup, four tablespoons of butter and flour to make it thick
enough ; then add one cup of berries and one teaspoon of soda dissolved in
hot water. Steam three ho.urs and serve with lemon sauce.
MRS. B. M. ADAMS.
Christmas Plum Pudding
Two cups of ground suet, two cups of bread crumbs, two cups of flour,
two teaspoons of baking powder, two cups of sugar, two cups of seeded
raisins, two cups of currants, one cup of finely cut citron, one cup of finely
cut figs, one tablespoon of finely cut orange peel, one tablespoon of finely
cut lemon peel, one teaspoonful of cinnamon, one teaspoonful of ground
ginger, one-fourth leaspoonful of cloves, one-fourth teaspoonful of
nutmeg, one-fourth teaspoonful of ground mace, one tablespoontul of
salt, one cup of water and one cup of g^ape or other fruit juice. Mix thor-
oughly all dry ingredients and add fruit; stir in water and fruit juice and
mix thoroughly. Add more water if necessary to make stiff dough. Fill
greased molds two-thirds full and steam five or six hours. This pudding
should be prepared and cooked a week or more before serving. Before
serving, steam one hour and serve with hard, lemon or foamy sauce.
MRS. ARTHUR JOHNSON.
Raisins Puffs
Two eggs, one-half cup of butter, three teaspoons of baking powder, two
tablespoons of sugar, two cups of flour, one cup of m : lk, one cup of raisins
chopped fine. Steam one-half hour in small cups and serve with cream.
DOROTHY JACOBSOX.
Pineapple Sponge
One-half box gelatine, two cups of sugar, one cup of lemon juice, two
cups of pineapple and two cups of cold water. Soak gelatine in water until
very soft; dissolve sugar in one cup of boiling water, add to gelatine, strain
gelatine into pineapple and add lemon juice. Mix well and pour into molds.
KATHERINE GUMMING.
w
.X *
c^ S .<>
v
The Home Of
ijart
Good Clothes
24
PUDDING
(Continued)
Ginger Pudding
One egg, one cup of molasses, one-half cup of butter (scant), one cup
cut raisins, one-half cup of hot water, one tablespoon of ginger and one tea-
spoon of soda. Stir stiff with flour and steam one hour. Sauce: One egg,
one cup of sugar, one-third cup of butter, one tablespoon flour and one
tablespoon of lemon extract. Pour on boiling water and make like thin
starch. MRS. M. A. BRANDT.
Date Walnut Pudding
Two eggs, two tablespoons of flour, one teaspoon of baking powder, one
cup of chopped walnuts, one cup of chopped dates and three-fourths cup
of sugar. Beat eggs, add sugar, then sifted flour and baking powder. Add
the walnuts and dates. Sprinkle all wjth cinnamon and bake in greased
pan. Try with a straw and serve with whipped cream in individual glasses.
MAE CAMPTON FALK.
Pineapple Cream
Two tablespoons of granulated gelatine, one-fourth cup of cold water, one-
half cup of boiling water, three-fourths cup of sugar, one pint can of grated
pineapple, one tablespoon of lemon juice, one pint of heavy ciream. Soak
gelatine in cold water, add boiling water and sugar and stir until dissolved.
Cool, add lemon juice and pineapple. Set aside and when mixture begins to
thicken, fold in the stiffly beaten cream. Place in mold which has been
dipped in cold water. Let stand several hours to harden and chill.
MRS. A. OHMAN.
Caramel Cream Pudding
One-half cup of sugar. Put it in an iron frying pan and brown it (car-
amelize). When dissolved, put in one quart of boiling milk. Set on back
of stove and stir occasionally until milk and sugar are dissolved. Add a
tablespoon of butter, three tablespoons of cornstarch dissolved in cold wa-
ter and add last. Fold in one-half cup of pecan nuts. Serve warm with
cream. This is a very dainty and delicious dessert.
MAE CAMPTON FALK.
The EUREKA INN
EUREKA, Liidlrtfflit REDWOOD
CAL. ,1 HIGHWAY
Management LEO LEBENBAUM
EMILE IVERSEN, Resident Manager
25
PUDDING
(Continued)
Carrot Pudding
One cup of carrots and one cup of potatoes (grind fine in the meat chop-
per), one cup of currants, one cup of raisins, two-thirds cup of suet chopped
fine, one cup of sugar, one cup of flour, one-fourth cup of citron chopped
fine, one-half teaspoon of soda (add to potatoes). Different spices may be
added. Stir ingredients together and steam three hours.
Orange M'archmellow Pudding
One pint of milk, one beaten egg, two-thirds a pint of bread crumbs, three
tablespoons of sugar and a pinch of salt. Squeeze juice of one-half orange
into the egg and sugar. Stir into the soaked bread and milk and bake slow-
ly one-half hour. Just before serving, cover with marshmellows and return
to oven until marshmellows are brown. MRS. E. P. THURSTON,
Ukiah Auxiliary.
Stirling Sauce for Steam Pudding
One-half cup of butter, one-half cup of brown sugar, one-half cup of
white sugar, one teaspoon of vanilla or two tablespoons of sherry wine and
four tablespoons of cream. Cream butter, add sugar gradually and cream
and flavoring drop by drop to prevent separating.
MRS. JOHN N CHAIN.
PIES
Apricot Pie
Line pan with pie crust; drain juice from a can of apricots, then put a
layer in pan and pour over them a custard made of one pint of milk, three
eggs, well beaten, one-fourth cup of sugar, flavoring, little salt, and bake
in a moderate oven until custard is set.
Banana Pie
Bake a rich pie crust shell. Remove from the oven and fill with sliced
raw bananas covered with the following custard: Blend two tablespoons
butter, melted, with one tablespoon flour ; add the beaten yolks of three
eggs, one teaspoonful lemon extract, three-fourths cup sugar and one cup
boiling water added gradually. Cook in a double boiler, stirring constant-
ly. When cooked pour over the sliced bananas. Beat the whites of the
eggs to a stiff froth, adding a tablespoon of sugar, beat until quite stiff.
cover the filling with it and place in the oven till it becomes a delicate
brown. Serve cold. MRS. LEONARD CARLSON.
Mince Meat
Two pounds of lean beef boiled and chopped with one pound of suet, five
pounds of juicy apples (one good sized Bellflower equals one-half pound
chopped), two pounds of seeded raisins, two pounds of Sultana raisins, two
pounds of currants, one-half pound of chopped citron, three tablespoons
each of cinnamon, mace, allspice and salt, one grated nutmeg, three pounds
of brown sugar, three lemons (grate rinds and add the juice) and one-half
gallon of sweet cider. Cook all together and seal while hot.
MRS. W. F. CLYBORNE.
-~- -
26
PIES
(Continued)
Pumpkin Pie
One pint of boiled dry pumpkin, one cup of brown sugar, three eggs, two
tablespoons of molasses, one tablespoon of melted butter, one tablespoon of
ginger, one teaspoon of cinnamon, a pinch of salt and a pint of milk.
MRS. A. I. DUPREY.
Pumpkin or Squash Pie
For two pies: Three eggs well beaten, two cups of pumpkin or squash
well stewed, two cups of milk, one-half teaspoon each of cinnamon and gin-
ger, one-fourth teaspoon each of allspice and cloves, one cup of sugar, one
cup of molasses and a little salt. MRS. W. F. CLYBORNE.
Pumpkin Pie
Take one-third a can of pumpkin, one-half cup of sugar, one-half teaspoon
of spices (nutmeg, cinnamon and ginger), two eggs, one pint of milk and
one-half teaspoon of salt. Put milk on stove to heat and when heated, turn
on and stir. MAY CAMPTON FALK.
Cheese Straws
One-half pound of butter, three-fourths pound of eastern cheese, three-
fourths pound of flour. Cut butter into flouir with knife, moisten with cold
water. Roll from you into a sheet, cover half with grated cheese and fold
over toward you. Cut in small strips and bake. MRS. SCHWAB.
The Rig'ht Goods
At the Rig'ht Time
At the Rig'ht Price
Constantly being on the alert to offer you the right goods, at the
right time, at the right prices has made the steady growth of this
business possible. And this will always be the aim in this estab-
lishment, as long as the name of Daly remains over the doors of
the store.
TJwenty-eiffht years under the same management
27
PIES
(Continued)
Butter Scotch Pie
One pint milk, one cup of brown sugar, one teaspoon of butter, yolk of
three eggs, pinch of salt and two tablespoons of flour. Cook together in a
double boiler until thick. Put in a crust that has already been baked. Cover
with meringue and set in oven until top has browned.
MRS. BESSIE TAYLOR.
Green Tomato Pie
Peel and slice sufficient green tomatoes for a pie. To four tablespoons of
vinegar, add one tablespoon of butter, three an one-half tablespoons of sugar
and nutmeg to flavor; pour over tomatoes. Bake slowly in two crusts.
MRS. CARL CARLSON.
Pumpkin Pie
Peel and wash pumpkin and place in a kettle with a tight lid and cook
for several hours over a slow fire without any water. Filling for one pie:
One cup of pumpkin, one-half cup of sugar, one cup of milk, two eggs, one
eighth teaspoon of ginger, one-half teaspoon of cinnamon and a pinch of
nutmeg. MRS. F. J. MOORE.
Lemon Pie
Two eggs yolks, one heaping cup of sugar, three heaping tablespoons of
flour, one pinch of salt, one scant tablespoon butter, two scant cups of
water, juice of one lemon and rind. Meringue: Whites of two eggs, one
tablespoon of water, two heaping tablespoons of sugar, one-half a teaspoon
of cream of tartar. Beat well and brown in slow oven.
____^^______ MRS - M - A - BRANDT.
Good Pie Crust
For one pie with two crusts use one and one-half cups of flour one-half
cup of shortening, one-half teaspoon of salt and three tablespoons of ice
cold water. Into the flour which has been sifted with the salt add the lard
and mix thoroughly with a knife; then add the water and handle as little
as possible and roll on floured board. Everything should be kept as cold
as possible and handle lightly, not kneaded. MRS. BERT WAITE.
Arcata, Cal.
Mince Meat
Forty cents worth of meat (off neck), five cents worth of suet, twenty
apples, one package of currants, one package of seedless raisins, ten cents
worth of citron, ten cents worth of lemon peel, ten cents worth of orange
peel, two cups of brown sugar, cinnamon, nutmeg, allspice, mace, cloves
and salt. Put all through the meat grinder and cook.
Mince Meat
Two bowls of chopped meat (four pounds), one bowl of suet, four bowls
of chopped apples, four bowls of brown sugar, three pounds of raisins, two
pounds of currants, juice and grated rind of three lemons, one quart of
cider, one pound of chopped citron, two tablespoons each of all kinds of
spices. Moisten with the meat juice. MRS. B. M. ADAMS.
PIES
(Continued)
Pineapple Pie
One small can of grated pineapple, one cup of sugar, four tablespoons
of flour, yolk of two eggs, one half teaspoon of salt and juice and rind of
one lemon. Mix sugar, flour, salt and add the pineapple juice to which
enough water has been added to make a cup. When thick, add the yolks
of eggs, then pineapple and lemon ju : ce. Either a meringue or whipped
cream may be used for this pie. MRS. DAYTON MURRAY.
Sour Cream Pie
One cup of sour cream, three-fourths cups of sugar, one cup of seeded
raisins, yolks of two eggs, little cinnamon, nutmeg and cloves. Bake in one
crust in the same way as a custard pie, then cover with a meringue made
of the two egg whites, one tablespoon of sugar and one tablespoon of water.
MRS. JAMES W. HAMNER.
The Mens' Home
-of
Quality, Quantity, Service
ARMY "-STORE
A Complete Line of
Men's Furnishings Men's Shoes
Men and Boy's Clothing Women's Shoes
Camping Supplies Children's Shoes
Open Saturday Evenings until 9 P. M.
29
Compliments of.
Hammond
Lumber
Company
Eure&a, Cal.
SOUPS
Mock Turtle Soup
Boil a calf's liver and heairt and knuckle of veal for three hours, skimming
well. Then strain, chop the meat fine and add to it a chopped onion; salt
and pepper and ground cloves to taste. Thicken if necessary with a little
brown flour. Cut up four or five hard boiled eggs and add, also a slice of
lemon.
Vegetable Soup
Boil a soup bone slowly in three quarts of water for four hours. Strain
and cool so as to .take off the grease; chop finely a teacup of carrots, cab-
bage and potatoes each and a half cup of turnips and canned corn. Add
the stock and cook one hour.
Clam Chowder
One large potato diced and also two large onions diced. Cover with wa-
ter and simmer until tender then pour in the juice of one can of Dodge
clams and one-half can of Carnation milk diluted with water, then thicken
with flour to suit and water, lastly add bacon cubes fried crisp and drippings
with salt to taste; also a large cube of butter, then finely chopped clams.
Simmer for half an hour on the back of the stove. Before serving, break
some crisp crackers into the chowder. MAE CAMPTON FALK-.
Mutton Broth
Three pounds of bone and meat. Cover with cold water and add one-half
cup of rice and salt. Let simmer all day on the back of the range, then re-
move meat, strain and let stand all night. Remove the grease in the morn-
ing and the broth is ready.
Cream Celery Soup
Slice a large head of celery and a small onion; cook until tender. Press
through a coarse sieve and add a pint of milk; work together a tablespoon
each of butter and flour and stir into boiling soup. Season with salt and
pepper and strain. When ready to serve add a pint of thin cream.
Celery Soup
Make a good broth from a soup bone, skim off the fat, thicken with a
little flour mixed with water. Cut into small pieces a large head of celery
and cook in broth until tender; salt and pepper to taste.
Split Pea Soup
A fifty or sixty cent ham shank well covered with water. Boil until ten-
der. Remove meat, and in ham water, boil cabbage, carrots, parsnips and
potatoes as for a boiled dinner. When cooked remove vegetables, strain
liquid and set away to cool and skim. Next morning add a good sized on-
ion, two cupfuls of split peas and a quarter cup of pearl tapioca, previously
soaked. Cook slowly a long time and when well-cooked, strain and mash
through a fine seive. Pepper to taste.
MRS. M. A. BRANDT.
31
SOUPS
(Continued)
Rice Tomato Soup
Cook soup bone slowly; skim off grease. Three-fourths of an hour before
serving; add one-half a can of tomatoes, one chopped turnip, two carrots,
one small parsnip and one small onion. In another kettle cook one-half a
cup of rice until tender; add to soup ten minutes before serving.
MRS. ARTHUR JOHNSON.
I
Cream of Tomato Soup
One pint of strained tomatoes, one-fourth a teaspoon of soda, one cup of
boiling water, one pint of mjilk, three tablespoons of butter, three table-
spoons of flour, one teaspoon of salt and a little pepper. Heat tomatoes in
a sauce pan until near boiling point, then add soda. Thicken milk and wa-
ter with flour and gradually pour tomatoes into milk, stirring constantly.
If milk is plentiful, use all milk.
WHEN CONSULTING THE PAGES OF THIS
VALUABLE BOOK, DON'T OVERLOOK
STIRRING UP A DEPOSIT FOR US
The First National Bank
and
Home Savings Bank
Established in 1895
Eureka, California
Combined Resources over $6,750,000.00
32
MEATS
All stews are started with hot water and cooked slowly.
Soups are started in cold water so as to extract all the juices.
Salt meats are cooked by (starting with cold water.
The flavor of lean meat is improved by larding.
Salt should be rubbed into the surface of roasts before cooking to retain
the juice.
To overcome the strong flavor mutton, remove the red membrane and
cut aw&y superfluous fats.
Cut shallow slits in leg of lamb or mutton and rub in salt and pepper to
improve the flavor.
Brown sugar will sometimes neutralize too much salt in meat.
In roasting or boiling meat, turn over with a spoon as a fork allows the
juices to escape.
Nutmeg added to veal stew gives a decidedly chicken flavor.
Virginia Spiced Ham
Mix one teaspoon of mustard and two tablespoons of sugar together and
rub into a slice of ham three-fourths of an inch thick. Place in baking pan.
Pour one-half a cup of water and one tablespoon of vinegar around it. Cov-
er and bake in hot oven twenty minutes. L. C. A.
Friccadilos
Two pounds of ground veal, three slices of bread soaked in a little water ;
add to the meat, also salt, pepper and one and one-halt teaspoons of ginger.
Roll in balls and fry brown. Sauce: Fry two medium onions in butter-fat;
add three cans of tomato sauce and put meat and sauce in a pan, add enough
water and bake one hour slowly. MRS. N. LAWRENCE.
. -.wr lie } \*\l
Meat Loaf
About two pounds of hamburger steak and one-half pound of sausage
mixed together. Two small onions chopped fine, one egg and a cup of rolled
cracker crumbs. Season with salt and pepper. Add a good spoonful of
Worcestershire sauce and some tomato sauce to moisten. Work well into
a loaf and bake about forty minutes in tomato sauce and a little water.
Baste well. MRS. JENNIE CARR.
The White House
Now in its New and Beautiful
HOME
CORNER 5th and F
SPECIALISTS
in
READY-TO-WEAR
Garments for Misses and Women
Gross
Bldg.
Office Phone 128
Res. " 1095-W
Dr, Elmo L Walsh
DENTAL SURGEON
Eureka,
Calif.
33
MEATS
(Continued)
Beef Loaf
Two pounds of round steak ground, one-fourth pound of fresh pork, one
and one-half cupfuls of oatmeal put through the grinder, two eggs, one table-
spoon of salt, one-half teaspoon of pepper, two teaspoons of poultry seas-
oning, two teaspoons tomato catsup, two teaspoons melted butter, about
one-half cup of cold water and a dash of curry powder. Mix together, ad-
ding water to make it stick together. Brown meat loaf in drippings, then
pour over a little hot water and bake, basting frequently.
MRS. F. S. BRIDGES.
Left-Over Veal Creamed
One cup of veal chopped; one-half cup of white sauce and three slices of
toast. Mix the veal and sauce. H'eat and serve hot on rounds of toast.
Chop Suey
One and one-half pounds or two of lean pork shoulder and cut into pieces
two large onions, two cups of mushrooms and one stalk of celery. Two
tablespoons of corn starch; four teaspoons of sugar; one quarter cup of olive
oil; three slices of bacon, cut fine and fried; one tablespoon of Worcester-
shire sauce; one cup of warm water. Cut meat, mushrooms, celery and
onions in small pieces. Chop onions if preferred; blend cornstarch and
sugar in warm water; saute meat in olive oil and bacon fat until well browned
then add vegetables. Lastly add the water and cook one-half hour, stirring
briskly. Then add the Worcestershire sauce and serve with steamed rice.
MRS. J. W. CARBRAY
Chicken Croquettes
One cup of chopped chicken, one cup of bread crumbs sifted, one-half cup
of stock or gravy, salt and pepper. Heat all together and stir in one beaten
egg. When cold form into croquettes and roll in crumbs, then egg, then
crumbs again and fry. KATHERINE CUMMINGS.
Potroast of Venison
Cut into pieces as for stew. Dredge well with flour. Turn into kettle
with two tablespoons of boiling hot grease. Brown carefully. Add one
onion finely chopped and a little parsley. Cover tightly and cook in its own
steam two and one-half hours. Add salt and pepper one-half hour before
finished. MASIE L. HARPKK.
Axel Sundquist
SHOE STORE
The Packard Shoe for Men
Men's and Boys's Shoes of Qual-
ity First Class Shoe Repairing.
Telephone 938-J 523 Fifth St.
Eureka, Cal.
Yours for Individuality and Style
Marion A. Worcester
LADIES' FASHION SHOP
First National Bank Building
Phone 609 Eureka 5th and F St
34
MEATS
(Continued)
Pigs in Blankets
Cut round steak into four or five inch squares and pound well. Dredge
with flour and season with salt and pepper. Cover with a layer of thinly
sliced onion and lay on it a strip of bacon. Roll and fasten with a tooth-
pick. Roll each blanket in flour, put in baking dish with a little hot water,
cover closely and cook in a medium oven for one and one-half hours or
until tender. The steak should be at least a half inch thick.
MRS. E. J. REED.
Swiss Steak.
Take round steak at least one and one-half inches thick; pound flour into
it until fiber is broken, then salt and pepper; brown quickly in hot fat and
cover with water. Cover tightly and simmer on the back of the stove for
about two hours and serve with tomato sauce and the gravy. Tomato
Sauce: One cup of tomato puree, one tablespoon of sugar, one teaspoon of
salt, one-half teaspoon of pepper, one-half teaspoon of cinnamon, one small
onion sliced thin. Mix together and boil slowly until it thickens.
MRS. E. J. REED.
Casserole Beefsteak
One pound of roundsteak, two carrots cut in cubes, two turnips cut in
cubes, one-half dozen tiny onions, one bay leaf, one-half tablespoon of
Kitchen Bouquet, one and one-half cups of boiling water, one-half teaspoon
of salt. Brown steak in frying pan either in whole piece or cut strips.
Put in casserole with other ingredients and cook one and one-half hours
Brisket or shin bone makes a fine dish but requires longer cooking.
MRS. HENRY DUNCAN.
Tamale Loaf
One onion, fifty cents worth of meat, one can of tomatoes, one can of
corn, one pint of 'ripe olives, one cup of olive oil, three teaspoons of Eagle
pepper; boil fifteen minutes, then add two cups of cornmeal, two cups of
sweet milk, three well-beaten eggs; cook ten minutes and put in pan and
bake one hour.
Phone 203
Established 1889
ADORNI'S
GROCERY
A Complete and Up-to-Date
Line of Staple and Fancy
Groceries
206-208 F St
Eureka, Cal.
L. H. HESS
Office 408 3d Street
Quality
Service
35
MEATS
(Continued)
Casserole Crab
One cup of picked crab, one cup of chopped cooked macaroni, two cups of
milk, one egg, one-third cup of grated cheese, one teaspoon of Worcester-
shire sauce, salt, pepper and paprika to taste, one cup of bread crumbs. Mix
all together, excepting cheese. Pour in buttered casserole ; put cheese on
top and cook in oven until firm. MRS. HENRY DUNCAN.
Tamale Stew
Cook about sixty cents worth of lean pork cut up for stew in plenty ot
well salted water until tender. 'When done break up into small pieces and
remove any fat before adding to sauce mixture. Sauce: Put one half cup of
oil in large frying pan and heat until it bubbles. Remove to back of stove
and stir into it carefully four heaping tablespoons of flour. Then add two
cans of Del Monte tomato sauce and about three and one-half cups ot
liquid from the meat to it, always stirring constantly to blend and keep
smooth. Mix one tablespoon of Chili powder and one tablespoon of
Grandma's pepper to a paste in a little water and add to the mixture, then
the meat and a small can of olives. POUT over cornmeal mush which has
been cooking for a long time in a double boiler but not cooked too thick.
Serve individually on plates garnished with lettuce.
MRS. KEITH HAMNER.
Tuna Pie
One can tuna (13 oz.) two carrots diced, two medium potatoes diced, one
medium onion, chopped, one tablespoonful butter, two tablespoonfuls flom,
one cup cooked green peas, one medium onion, chopped; one tablespoon but-
ter, two tablespoons flour, cupful milk, teaspoon salt, one-fourth teaspoon
paprika, one eighth teaspoon pepper. Boil carrots, potatoes, peas and onions
together until tender in small amount of salted water. Make white sauce as
follows: Melt butter, add flour and cook until bubbling; add milk gradually
and cook until smooth and thickened. Add seasonings and mix sauce with
tuna. Line a baking dish with plain pastry, fill with the vegetables and
creamed fish in layers, cover with an upper crust in which vent holes have
been marie snd bake untU the crust is brown.
MRS. ARTHUR JOHNSON.
Holmes Eureka Lumber Company
EUREKA, CALIFORNIA
On the Redwood Highway
Manufacturers of
Redwood Forest Products
Cargo and Rail Shipments
36
MEATS
(Continued)
Sliced Lamb with Onion Sauce
Cold sliced lamb, three large onions one-half tablespoon of Worcester-
shire Sauce, jucie of one lemon, one-half teaspoon of salt, one tablespoon of
butter, one-half teaspoon of curry powder, a speck of pepper. Sliced onions
and lay them in the bottom of a sauce pan; add the lemon juice. Lay the
cold lamb, cut in slices, on this bed of onions and cover the sauce pan tight-
ly. Cook one hour over a very slow fire. Then add the butter, rolled in
flour, Worcestershire sauce, curry powder and seasoning. Cook five min-
utes longer and serve. MRS. ARTHUR JOHNSON.
Meat Loaf
Two pounds of ground beef. Fifteen cents worth of frankfurters. One
cup of b'read crumbs, two eggs, one Bell pepper, one ground onion, two
slices lean bacon, one-half can of Campbell's tomato soup. Remove the
membrane from frankfurters and run through food chopper, also grind
onion ; add pepper, beat the eggs and add all to the ground beef, mixing
thoroughly with the hands, shape into a loaf, cut bacon in two and place
strips across loaf. Bake in roaster in a moderately hot oven for about
three quarters of an hour. MRS. CHARLES L. EAST.
Chicken With Peas
Prepare chicken as for frying and brown on both sides in deep fat . Then
add two cups of water and let simmer slowly; when nearly done, add a can
of peas and cook slowly for about thirty minutes.
MRS. HENRY LARSON.
Stuffed Crab
Pick the meat into bits. To the meat put one-third the quantity of bread
crumbs, a bit of cayenne pepper, nutmeg, a chopped hard boiled egg for
each crab, juice of half a lemon and butter or cream to blend together. After
cleaning the shells, rub with butter and fill with the mixture; cover with
crumbs and butter and brown in the oven.
MRS. O. W. LORJJ.
ATKINSON & WOODS
5th St. at G.
Phone 435
DRUGGISTS
5th St. at G. Phone 435
ATKINSON & WOODS
Myron Walsh
NEW STORE
of
0INNERWEAR
Eureka
Calif.
37
MEATS
(Continued)
American Chop Suey
One half package of cooked Spaghetti, four small white onions, two tea-
spoons of salt, two tablespoons of butter, one pound of Hamburg, one can
of tomato soup. Cut onions up and cook in butter until brown and tender.
Add steak and cook until partly done. Then mix into spaghetti and season
to taste. Over mixture, pour the Tomato soup and bake in moderate oven
one-half hour. MRS. HENRY DUNCAN.
Round Steak Spanish
Prepare round steak as for frying and cook until almost done. Cover
with hot water, add one can of peas, one small onion, one can of tomato
sauce and salt and pepper. Cook twenty minutes and serve.
MRS. H. J. LARSON.
Tamale Pie
Mix corn meal mush and line the bottom and sides of a baking dish with
it. Take about four cups of hamburg and fry; when nearly done, add one
can of tomatoes and a small can of olives, one clove of garlic and a little
onion, a tablespoon of Spanish pepper and salt. Cook for ten or fifteen
minutes, then turn into baking pan and cover with corn meal mush and bake
for one-half hour in slow oven. MRS. G. W. JAMES.
Dipped Bacon
Slice bacon thin and fry brown on both sides. Make a batter of one egg,
a little milk and flour to thicken; then dip bacon in batter on both sides
and fry until brown in bacon fat. Very delicious.
MRS. G. W. JAMES.
Roast Wild Duck
Have ducks well cleaned, season well with salt and pepper, rub outside with
melted butter, half fill with dressing, also add a small carrot or piece of
apple; roast for three hours in covered roaster. Dressing: Soak stale
bread crumbs in warm water, squeeze dry with hands, add one well beaten
egg, season with salt, pepper, sage and chopped onion.
MRS. M. LOUGH.
Buster
Brown
Shoe
Store
R. L. HORNBROOK, Prop.
Eureka, Cal.
ARTHUR JOHNSON'S
The Smart Shop
FOR MEN
Second an dF Sts. Eureka
38
MEATS
(Continued)
Tamales
First: Take an old fat hen and cut up fine or you can use two pounds
of pork; add onions or garlic to suit taste, also salt and pepper. Cook
until tended keep ; ng well covered with water so as to have plenty of broth.
Second: Strain one quart of tomatoes, add broth from meat to make one
and one-half quarts; thicken with flour to make gravy, add one even table-
spoon of Chili powder mixed to a paste in cold water, salt to taste and add
one cup of ripe olives, then add the meat, saving remaining broth for part
three. Three: Take about one quart of remaining broth and thicken with
cornmeal having mixed cornmeal with cold water to dampen first; adding a
spoonful at a time will avoid lumps; add two well beaten eggs, one teaspoon
of Chili powder. Use this mixture as a crust for meat and gravy.
MRS. E. MELANSON.
Steak for the Oven
A sirloin steak about two inches thick; salt it and put in a pan, add two
tablespoons of Worcestershire sauce, three tablespoons of catsup and little
lumps of butter over the top. Put in hot oven for twenty minutes.
EVELYN C. VANCE.
i Mock Tamale
One can of corn; one can of tomatoes; two medium sized onions, minced
fine; four eggs well beaten; one and one-third cups of milk and one cup of
cornmeal. Salt and pepper to taste. A cup of chopped, cooked meat or
olives can be added but it is not necessary. Bake about an hour or until
firm. MRS. S. H. STOCKHOFF.
Delicious Baked Ham
Take slice of ham about one inch thick; mix one cup of vinegar, one level
tablespoon of mustard and two tablespoons of brown sugar. POUT over the
ham, cover closely and bake about two hours. Uncover and brown.
MRS. ANN PEARSON.
Round Steak Tamale
Pound well and cut into pieces as large as the hand, a medium sized round
steak. Cut very thin strips of salt pork, roll them up in the steak and tie
at both ends just like a tamale. Sear them in a buttered skillet after rolling
in flour. Add enough water to cover after browned. Put slice of onion
over top, dust with cayenne and black pepper and simmer about three
hours, adding water as needed. Thicken the gravy, add salt and serve.
MRS. HARRY W. FALR.
Chicken and Ham En Casserole
Take one or two chickens and cut up to fry. Roll in flour and fry in butter.
At the same time place a round piece of ham about two or three inches thick
in an iron frying pan to braise. Keep turning over so as to brown well on
all sides. When chicken is tender and ham braised, put in an agate pan
placing the ham in the center and chicken around. Cover with milk and
simmer in the oven for two or three hours slowly. Belgian Hare can be
used instead of chicken. MAE CAMPTON FALK.
39
MEATS
(Continued)
Rice With Hamburg Steak
Cut one slice of bacon in small cubes and place in fry pan; add one me-
d-um sized onion sliced thin. When onion is tender, add one cup of rice
and stir until grease is distributed over rice, then add two or three cups of
meat broth or water if you have no broth and add one pound of Hamburg
made into small cakes. Let simmer slowly unt 1 rice is done or broth is ab-
sorbed, then add one can of tomato sauce. Let cook ten minutes and serve.
EDNA IRONS.
Vegetables and Meat Substitute Dishes
Walnut Loaf
One cup of ground walnuts, one cup of tomatoes, one cup of bread
crumbs, one and one-half cups of boiled rice, one onion, one kernal of garlic,
one-beaten egg, one teaspoon of chopped parsley, salt and pepper. Mix all
well and bake in loaf pan. When nearly done, cover with layer of mashed
potatoes and brown.
Hindu Eggs
Slice two hard cooked eggs and place in a well buttered baking dish. Cover
with two raw eggs well beaten. Sprinkle wth one-half a teaspoon of salt,
one-fourth a teaspoon of paprika and one-fourth teaspoon of curry powder.
Place on top buttered bread crumbs and one-fourth a cup of grated cheese.
Bake until browm. This serves three. M. C. J.
Rhode Island Potatoes
Cut potatoes in slices one-fourth of an inch thick. Cook in boiling salted
water for five minutes. Drain and spread in buttered pan. Pour over them
melted butter and one-half a teaspoon of Worcestershire sauce; salt and
paprika. Bake until tender and brown.
Oyster Plant
Scrape and boil one bunch of oyster plant until tender. Mash and add one
teaspoon of butter, salt and pepper to taste; and add two eggs. Beat and
add flour enough to make it hold together; also one-half teaspoon of lemon
juice. Dip by teaspoon into the frying pan and fry until brown. Serve with
a little lemon juice. One could hardly tell them from oyster fritters.
M. C. J.
Pacific Pharmacy
H. R.SIMMONDS
AGENTS FOR THE OWL DRUG CO.
Second and F Streets Eureka, California
40
VEGETABLES AND MEAT SUBSTITUTE DISHES
(Continued)
Macaroni With Peanut Butter
One rounding cup of macaroni cooked until tender; put two tablespoons
cf peanut butter in a pint of sweet milk, scald, add a pinch of cayenne pep-
per, lump of butter and salt to taste. Arrange macaroni in baking dish with
two-thirds cup of grated, mild cheese; alternately, pour milk and peanut but-
ter over it and cover with bread crumbs. Bake twenty to thirty minutes in
hot oven. Will serve six. MRS. CHAS. ZERLANG.
Green Corn
Cut corn from cob and to each cup of corn use one tablespoon of butter,
salt and paprika to taste. M.elt butter in pan, add corn and seasoning. Cook
about five minutes, add water to just cover corn, put cover on and simmer
about fifteen minutes.
Carrot Cakes
Have carrots thoroughly cooked in salt water, drain and mash. To each
cup of carrot, add one tablespoon of cream, one egg, beaten, and one heap-
ing tablespoon of brown sugar. Beat all together until light. Shape into
patties; roll in bread crumbs and fry slowly until a golden brown.
K. L. HARPST.
New Scalloped Tomatoes
One can of tomatoes, one small onion, one-half of a green, sweet pepper,
one tablespoon of butter, two teaspoons of salt, one tablespoon of sugar and
one and one-half cups of dried bread crumbs. Stew tomatoes, onions and
pepper mr'nced fine and seasonings together. Butter a casserole and put in
a layer of the tomato mixture and then a layer of crumbs and repeat. Have
the top layer of crumbs. Dot with butter and bake one-half hour in a mod-
erate oven. MRS. F. S. BRIDGES.
GOOD MATERIALS
Are essential to do good cook-
ing. They are just as essential
in other things. The Best Ma-
terials are used in
DODGE BROTHERS CARS
W. H. JEWETT
Distributor
1, Brown
STAPLE AND FANCY
GROCERIES
Phone 142 Clark at B Sts.
Eureka, Calif.
41
VEGETABLES AND MEAT SUBSTITUTE DISHES
(Continued)
Baked Parsnips
Cook parsnips until tender. Peel and slice into buttered baking pan;
sprinkle with salt, brown sugar, and dots of butter, allowing one teaspoon
of salt and one tablsepoon each of butter and brown sugar for each cup of
parsnips. Baste and brown in oven. M. C. J.
Fried Mushrooms
Peel, wash several times, drain and dip into a batter made from one egg
beaten), adding one tablespoon of flour. Fry in hot fat until brown.
MRS. F. J. MOORE.
Stuffed Cucumbers
Four large cucumbers, two tablespoons of melted butter, seasoning of salt,
pepper and paprika; one finely chopped onion, four tablespoons of finely
chopped nuts or meat, one egg and six tablespoons of bread crumbs. Pare
the cucumbers, cut in two lengthwise and remove seeds. Fill cavity with
ingredients formed into a dressing. Put bread crumbs on top; speck with
butter and bake one hour until tender. Serve with white sauce poured over
the top. Delicious. MRS. HENRY DUNCAN.
Baked Beans
One pint of beans, one-half pound of salt pork or bacon, one tablespoon
of molasses, one teaspoon of mustard, one teaspoon of sugar, one onion,
one clove garlic. Soak beans over night. In the bottom of the bean jar put
one-half the pork and the onion and the garlic, then pour in one-half the
beans. Add the (remainder of the pork and then the beans, then the mo-
lasses, mustard and sugar. Cover with boiling water and bake from six to
seven hours in moderate oven, keeping them covered with water until the
last hour. Keep cover on. ETHEL S. BURRIS.
Filled Celery
Clean celery and cut in long pieces in lengths of about six inches; curl
each end by making small slits about one inch and place in cold water for
one hour or longer. Filling: Use "Kraft'" seasoned cheese or season any
cream cheese with cream or butter, paprika and salt. Paprika dusted over
filled stalks finishes. MRS. F. J. MOORE.
String Beans
Prepare beans in kettle with tight lid with about two tablespoons of fat
and then beans with no water.. Cook about one hour over slow fire.
MRS. F. J. MOORE.
Electric Lighting Fixtures
Latest Designs Lowest Prices
EUREKA ELECTRIC CO.
FIFTH and "B" SREETS EUREKA, CAL.
42
VEGETABLES AND MEAT SUBSTITUTE DISHES
(Continued)
Squash Supreme
Remove insides of six summer squash; cook until soft, about 15 minutes.
Make a cream sauce of one tablespoon butter, one tablespoon of flour, one
cup of milk, salt and pepper to taste; a dash of cayenne. Add squash to
sauce. Fill shells with mixture and sprinkle with bread crumbs on top.
Brown in hot oven. K. L. HARPST.
Mustard Sauce for Artichokes, Asparagus, Etc.
Three-fourths cup (scant) of sugar, one cup vinegar, one tablespoon but-
ter, four eggs, one tablespoon mustard; salt to taste. Beat eggs very light.
Mix all together and cook over steam until thick.
MRS. JENNIE CARR.
Creamed Parsnips
Cook sliced parsnips until just done. Drain off water, pour on milk to
just cover. When boiling, thicken milk with one tablespoon of flour, dis-
solved in a little water. Season well with a tablespoon of butter, little salt
and a dash of pepper. MRS. HENRY DUNCAN.
Creamed Cabbage
Cook coarsely cut cabbage in two waters. Pour off water and just cover
with milk. Thicken with one tablespoon of flour, moisten in a little wa-
ter. Season with a large piece of butter, a teaspoon of salt and a dash of
pepper. Delicious and very easily digested. MRS. HENRY DUNCAN.
Creamed Celery
Clean and cut in pieces about one inch long ; cook in just enough water
to cook and when done add milk and bring to boiling point; thicken with
blended flour., season with butter, salt and pepper.
MRS. F. J. MOORE.
Potato Fritters Serve with Lamb Chops
Two eggs, two teaspoons baking powder, two cups of mashed potatoes,
one tablespoon of chopped parsley. Use enough flour to make a stiff con-
sistency. Add egg to potatoes, salt and pepper to taste, then add the flour
and baking powder. Mix well and drop in deep hot fat. Fry until a gold-
en brown. MRS. BESSIE TAYLOR.
Harvey M. Harper
LINCOLN
FORDSON
Eureka, Calif.
PUTER&QUINN
First National Bank Bldg.
EUREKA, CAL.
43
VEGETABLES AND MEAT SUBSTITUTE DISHES
(Continued)
Stuffed Peppers
Take three parts of finely chopped beef, one part of finely chopped pork,
two tablespoons of finely chopped onion, one tablespoon of mustard, one
egg, a little salt and pepper. Take Bell peppers, remove tops and seeds and
fill with mixture. Place in pan with a little hot water. Put specks of butter
on the top and bake one hour.
Southern Sweet Potatoes
One dozen small sweet potatoes, two quarts of hot water, one teaspoon
of salt, one pint brown sugar one cup of hot water, one tablespoon of
butter and one-half teaspoon of cinnamon. Boil the potatoes in two quarts
of hot water until tender. Peel and arrange in a shallow pan. Boil cup of
sugar and water ten minutes. Sprinkle potatoes with salt and cinnamon and
add the butter to the sauce. Then pour the sauce over the potatoes and
bake until brown. This will serve six. ETHEL BURRIS.
Fried Green Tomatoes
Thickly slice the green tomatoes and soak in salted water for two hours;
put a generous piece of butter in the frying pan, dip each slice in flour and
fry until brown.
Potato Ponpons
Boil potatoes, mash and season with one teaspoon of salt, pepper and but-
ter and bits of boiled ham; make into balls; roll in bread crumbs and fry
or bake in loaf in oven. KATHERINE CUMMINGS.
F. A. MATTHEWS & SON
WHOLESALE and RETAIL DEALERS
BASS-HUETER Paints, Varnishes, Stains, and Mfg'd Products
JOHNSON'S Waxes, Etc.
PARAFFINS GO'S. Roofing and Sheeting Papers
WALL PAPER WALL BOARDS
EUREKA CALIFORNIA
44
SALADS
Luncheon Salad
Cook for one-half hour in two quarts of salted water, one cup of mac-
aroni; add one teaspoon of Kitchen Bouquet while boiling; when done put
in colander and run cold water through it. Cut in half inch pieces, mix
with one cup of finely cut celery, three hard boiled eggs minced, a teaspoon
of grated onion, salt and pepper to taste. Moisten well with Mayonnaise
dressing, put a spoonful of dressing on top of each serving, garnish with ripe
olives. Dressing: To one well beaten egg, add one level teaspoon each of
salt, mustard and vinegar and slowly add oil to thicken, Wesson oil pre-
ferred.
Salad for Six
Six slices of canned pineapple; one-half cup of cottage cheese; one table-
spoon of chopped pimento ; one teaspoon of chopped green pepper; one-
fourth teaspoon of salt; six nut meat halves; six pieces of lettuce and six
tablespoons of salad dressing. Add the chopped pimento, green pepper and
salt to the cottage cheese. Mix all together and shape into balls one inch in
diameter. Place a ball in the center of each slice of pineapple which has
been arranged on a piece of lettuce. Place a nut meat on the top of each
cheese ball. Serve with one tablespoon of salad dressing.
Medley Salad
One cup Muscat grapes seeded and halved, one cup diced apple, one-half
cup celery sliced thin, one-haif broken walnut meats, one cup diced pine-
apple, Dress. ng: Three tablespoons sugar, one tablespoon flour, one-half
tablespoon mustard, one teaspoon salt, two eggs, one-half cup milk, two-
thirds cup vinegar, one tablespoon butter. M>ix dry ingredients and stir to
a smooth paste with boiling water. Add milk and well beaten eggs and
put in double boiler. Heat vinegar to boiling point to avoid curdling and
add to mixture, stirring well until blended. Add butter when removed from
the fire. When thoroughly cold add a little pineapple juice and mix with
the fruit. Toss lightly together and garnish with pimentos and serve on
one-half pear or lettuce leaf. This amount will serve six people or if served
with the pear, eight. MRS. E. T. REED.
HincH, Salmon & Walsh Co.
Main Store Cash and Carry Store
Fifth and E Sts. Phone 813 525 Fifth St.
Golden Rule Groceteria
FIFTH and H STS. Opposite Post Office EUREKA, CAL.
45
SALADS
(Continued)
Fruit Salad
Use four bananas, four oranges, one cup of pineapple, one cup of chopped
nuts, one cup of marshmellows. Cut oranges, bananas, pineapple and mash-
mellows into small pieces. Add nuts and salad dressing mixed with a little
cream. MRS. JAMES W. HAMNER.
Tuna Fish Salad
One cup of Tuna, one cup of chopped celery and two cups of hard
boiled eggs. Combine with enough salad dressing to moisten thoroughly.
MRS. JAMES W. HAMNER.
Crab Louie
Line a dish with lettuce leaves. Fill alternately with a layer of shredded
lettuce and then shredded crab. Add three small tomatoes and enougn
onion to flavor. Mix with Thousand Island Dressing. Thousand Island
Dressing: One cup of Mayonnaise, one tablespoon of catsup, two table-
spoons of chili sauce, one hard boiled egg and two sweet pickles, both
chopped fine. MRS. DAYTON MURRAY.
Pineapple and Cheese Salad
Mix equal parts of mild cheese, chopped celery and chopped walnuts.
Moisten with cream and season with salt, pepper and paprika. Roll into
small balls and place one pineapple or pears. ETHEL BURRIS.
New Potato Salad
Cut one can of Pimento in little strips. Add two cups of cubed, boiled
new potatoes and three hard boiled eggs sliced, two slices of finely chopped
onion and a little parsley. Mix with a boiled dressing.
MRS. KEITH HAMNER.
Pineapple Salad with Grated Cheese
Use sliced pineapple on lettuce; add Mayonnaise salad dressing and put
grated cheese on top of the dressing. MRS. N. LAWRENCE.
Wa are Distributors of
CARD INDEX SETS of
COOKING RECEIPTS
They are very handy outfits
TRY THEM'
C. 0. LINCOLN CO.
Bookseelers and Stationers
Eureka, Cal.
Diamond
Fruit
Company
(Incorporated)
COMMISSION MERCHANTS
P. O. Box 146
Telephone 49
Eureka - - ....California
46
SALADS
(Continued)
My Lady's Salad
Six tomatoes; one pineapple; one head of celery; one-half pint of mayon-
naise dressing. Peel the tomatoes and cut them into halves; remove the
seeds and core. Pare the pineapple, take out the eyes, cut it into slices of a
half inch, and then cut these slices into squares of a half inch, rejecting the
core. Cut the white portion of the celery the same size, and mix the two.
Put each half of tomato on the nests of lettuce leaves; heap on top the pine-
apple and celery; cover with mayonnaise; dust with a little chopped pimento
or parsley and send to the table. MRS. J. N. CHAIN.
Pear Salad
Six halves of pears ; one-half cup of cottage cheese; one tablespoon of
chopped pimento; one tablespoon of chopped green pepper; six halves of
walnuts; one-eighth teaspoon of paprika; six tablespoons of salad dressing
and six pieces of lettuce. Arrange the pears on the lettuce leaves. Mix the
cheese, pimento, green pepper and paprika thoroughly. Fill the half of the
pear with the mixture. Place salad dressing over it and lay one nut meat
over each portion.
Fruit Salad
Six oranges; six bananas; juice of two lemons; one can pineapple, sliced;
four cups sugar; one package Kmox gelatine, dissolved ; two cups hot water;
two cups cold water; pineapple juice. Pour over fruit and put away to cool.
Mayonnaise or whipped cream for dressing. Serves twenty-two. This can
be made day before ready to use. MRS. J. N. CHAIN.
Neapolitan Salad
Two cups of chopped cabbage; two tablespoons of chopped pimentos;
two tablespoons of chopped green pepper; one-third cup of celery; one cup
of diced pineapple; one teaspoon of salt and one-half cup of mayonnaise.
Mix all the ingrelients and serve on lettuce leaves.
ZOOK'S
News Depot and
Stationery Store
San Francisco Examiner
and Call Agency
524 F Street
Opposite Rialto
Eureka, Cal
fell
Confectionery and
Ice Cream Parlor
Light
Lunches
Phone 839-J
522 F Street
Eureka Cal.
47
SALADS
(Continued)
. Crab Louis
One cup of mayonnaise, one cup Heinz Cocktail Sauce, two crabs, one tea-
spoon of lemon juice, one-half teaspoon of onion juice, one clove of garlic
diced fine, one-half teaspoon of Worcestershire Sauce, one-half teaspoon of
salt and one teaspoon of sugar. Mix well the mayonnaise and cocktail
sauce, then shred the crabs. If crabs are not in season, use two cans of a
good brand of canned crab, afterwards adding the rest of the seasoning and
serve as a first course. MAE CAMPTON FALK:.
Picnic Salad
One cup of macaronni broken up and boiled in salted water; four medium
sized potatoes boiled and diced; one-half cup of onion, one-half cup of cel-
ery and one tablespoon of parsley chopped together. Cover with mayon-
naise and blend. Serve on crisp lettuce. MRS. W. F. CLYBORNE.
Crab Cocktail
One cup of salad dressing, one cup of cocktail sauce, one small onion,
one Bell pepper and meat of two crabs.
Fruit Salad
One can white cherries, remove pit; one can pineapple, large ; one pound
white grapes, remove seeds; one pound marshmallows. Serves twenty.
Orange Salad
This salad should be served with the game course.
Line the salad bowl with crisp lettuce leaves and put over them three
good-sized oranges, sliced. Rub the bowl in which the French dressing is
mixed with a clove of garlic. Pour the dressing over the salad and serve at
once.
Office Phone 479 Res. 1937-J
Rotermund Fur
House . . .
MANUFACTURING
FURRIERS
Re-Modeling, Re-Dyeing,
Re -Pairing
521 F Street
Eureka, Cal.
D. W. Hanson Oscar W. Lord
Lord-Hanson Co.
REAL ESTATE
Summer Home Sites, Conveyancing
Notary Public, Insurance
Loans
410 Fifth Street
Eureka, Calif.
48
SALAD DRESSING
Salad Dressing
Six egg yolks, s ; x tablespoons of oil, six tablespoons of sugar, two ta-
blespoons of mustard, one tablespoon of salt, eighteen tablespoons of vin-
egar and eighteen tablespoons of milk. Put yolks in a bowl and stir well,
add oil a little at a time until all is mixed. Mix together all dry ingredients
and add to oil and eggs; add vinegar a little at a time, then add milk. Cook
until as thick as custard. If thin thicken with cornstarch dissolved in milk.
When cool, sprinkle with paprika. MRS. A. I. DUPREY.
Salad Dressing
One cup condensed milk, two pinches soda, one-fourth cup sugar, one-half
cup vinegar. Beat until it will foam and look like whipped cream. Add
salt and pepper to taste and a little mustard if desired.
Dressing for Lettuce
Mix three heaping teaspoons of sugar, a pinch of mustard, a little salt
and a small amount of cayenne or paprika. Add to it three teaspoons of
vinegar and a scant half cup of sweet or sour cream. Pour over shredded
crisp lettuce and serve individually as a salad. This will serve two; double
if necessary. MRS. KEITH HAMNER.
Fruit Salad Dressing
Two eggs beaten light, one small cup of sugar, juice of two lemons, one
cup of cold water, two teaspoons of cornstarch dissolved in the water, salt
and piece of butter the size of a walnut; cook in double cooker and thin
with one cup of cream.
Salad Dressing
One cup mayonna ; se (either boiled or beaten), one hard-boiled egg; four
tablespoons chili sauce, using the mayonnaise for the foundation. Thor-
oughly mix in the egg, which has been chopped into very small pieces; then
blend in the chili sauce until the whole is a delicate pink. Chopped olives
and pimentos may be added if desired. This method is a great deal less ex-
pensive, also considerably less work than the method generally used, and
the results are practically the same. MRS. J. N. CHAIN.
PERRY PERRY PERRY PERRY
PERRY PERRY PERRY PERRY
PERRY PERRY PERRY PERRY
PERRY PERRY PERRY PERRY
PERRY v , PERRY
PERRY I GUP PERRY
PERRY Fireproof PERRY
PERRY c - Jr. PERRY
PERRY rrienti PERRY
PERRY Notary PERRY
PERRY Public PERRY
PERRY Phone 370 PERRY
PERRY 313 G St. PERRY
PERRY Eureka, Calif. PERRY
PERRY PERRY PERRY PERRY
PERRY PERRY PERRY PERRY
PERRY PERRY PERRY PERRY
PERRY PERRY PERRY PERRY
J. LOGAN BEAMER
Attorney and Counsellor-at-Law
617 THIRD St.
Phone 173 EUREKA, CAL.
49
SALAD DRESSING
(Continued)
Cooked Salad Dressing
Drop in bowl one egg, one and one-half cups salad oil, two tablespoons,
vinegar, one level teaspoon salt, two teaspoons sugar, one teaspoon pre-
pared mustard, one tablespoon Worcester sauce, dash of paprika. Stir two
or three times with tablespoon. Place on stove one-half cup boiling water
to which has been added butter size of walnut. Previous to this have blend-
ed three level tablespoonsful of flour with one-half cup of warm water. Cook
together thoroughly then pour into above and beat all with a Dover beateT
for about one minute. After it is beaten stir occasionally until cold to pre-
vent scum forming. Keep in covered jar. MRS. CHAS. EAST.
New Kind Salad Dressing
Boil in double boiler until thick, one cup of milk, one heaping tablespoon
of flour made smooth in water, two egg yolks and one-half cup of sugar.
When thick, add one-half teaspoon of mustard, one teaspoon of salt, three
tablespoons of vinegar and one-half cup of salad oil. Beat vigorously with
egg beater. Delicious on fruit salad. MRS. KEITH HAMNER.
Sour Cream Salad Dressing
One egg to a cup of sour cream; one good tablespoon of sugar; one tea-
spoon of mustard (scant) ; one teaspoon of salt. Mix dry ingredients to-
gether. A good half cup of vinegar added last. Thicken with a little corn-
starch (moistened) after it begins to cook. Add a little pepper and a dash
of paprika. Cook in a double boiler until thick. Put in a pint jar and cover
and it will keep for some time. When using thin with sweet cream.
MRS. JENNIE CARR.
Salad Dressing
One cup vinegar, one-half cup water; put on fire with a lump of butter,
one tablespoon cornstarch wet with cold water, two yolks of eggs well
beaten and add quickly one tablespoon of sugar and a pinch of salt. Add
cream when used. MRS. JENNIE CARR.
Salad Dressing for Fruits
Half cup pineapple juice ; half cup lemon juice; one cup sugar; bring to
boil; add two well-beaten eggs. Cook until thick. Will keep long time. Add
whipped cream to amount of dressing to be used each time.
Salad Dressing
Yolks of four eggs, beaten; juice of one lemon; cup warm milk; salt.
Make into thin custard. When ready to use fold in one pint whipped cream.
H. H. Buhne Cojnc. |
HARDWARE and GROCERIES
SPORTING GOODS STOVES and TINWARE
CROCKERY and GLASSWARE
THIRD and F STS. CARSON BLDG. EUREKA, CAL.
50
RELISHES, PRESERVES, ETC.
Mustard Pickles
Two quarts of sliced green tomatoes, two quarts of button onions, two
quarts of small cucumbers, two quarts of cauliflower, one quart of celery
and if you like, add green peppers. Mix with one cup of salt and let stand
over night. In the morning drain carefully, then scald and drain again.
Mix thoroughly to a paste one and one-half pounds of brown sugar, one-
half cup of sifted flour, one ounce of ground tumeric, one half pound of
ground mustard, one cup of vinegar. Pour into kettle three quarts of vine-
gar; when hot stir in the paste and stir until well blended. Boil five min-
utes, add vegetables and cook gently until liquid is rich and creamy. Re-
move and seal. MRS. ANN PEARSON.
Uncooked Relish
Four quarts ripe tomatoes, chopped; two cups celery; two cups green pep-
pers; one cup salt. Let stand over night and drain. In the morning add:
three cups vinegar; two cups sugar; two tablespoons celery seed; one table-
spoon cinnamon. Mix well and cover closely for five days when it will be
ready for use. MRS. E. J. REED.
Spanish Sauce
Twelve peeled tomatoes, six onions, four green peppers, one cup of
vinegar, two cups of sugar, one tablespoon of salt, one tablespoon of cin-
namon. Boil four or five hours.
Pickled Figs
Seven pounds of fruit, five pounds of sugar, one pint of vinegar, one cup
of water, one third cup of whole cloves and two-thirds cup of stick cinna-
mon. Make a syrup of sugar, vinegar and water; skim and add the spices;
scald figs in syrup on three consecutive mornings. On the third morning
put the figs in a jar, boil the syrup to the consistency of molasses and pour
over figs; then put in spices. If the figs have tough skins, cook in boiling
water until tender, then use the water to make the syrup.
EVELYN C. VANCE.
DUCK BROS.
617 Fourth St. Eureka, Calif.
CRYSTAL
CAFE
THE HOUSE
of
COURTESY
523 Fourth St. Eureka, Cal.
51
RELISHES, PRESERVES, ETC.
(Continued)
Corn Relish
Two quarts of vinegar, two quarts of fresh corn, three red peppers, three
green peppers, one pint of celery, two quarts of cabbage, one quart of cu-
cumbers, one cup of sugar, three tablespoons of mustard, two tablespoons
of salt, two small onions and two ripe tomatoes. Chop all vegetables very
fine. Cook twenty minutes. Simmer and don't boil, then rapidly bring to
boiling point and put in jars. ETHEL BURRIS.
Chili Sauce
Fifty ripe tomatoes; twenty-five onions; twelve green peppers; one bunch
celery. Chop fine and add one and one-half gallons vinegar; three cups
sugar ; one tablespoon, each, alspice, cloves, mace and cinnamon. ; two ta-
blespoons salt. Boil two and one-half hours.
MRS. J. N. CHAIN
Tomato Catsup
One can of tomatoes, three-fourths teaspoon of salt, one-half onion
grated, two tablespoons of sugar, one-fourth teaspoon of ground cloves,
one-half teaspoon of paprika, one-half teaspoon of cinnamon, three branches
of parsley chopped, one celery stock, one-half cup of vinegar and a clove of
garlic. Let all simmer together until reduced to about one pint. Press
through a sieve and reheat and store in a jar.
EVELYN C. VANCE.
Cranberry Conserve
One quart of cranberries, one and one-half cups of water, one-fourth pound
of raisins, one-half pound of chopped walnuts, juice of one orange and one
and one-half pounds of sugar. Wash fruit. Cook cranberries in water until
merries burst open. Strain. Add remaining ingredients. Cook twenty
minutes until mixture is thick. Pour into glasses. When cool, seal and
cover.
Sure Cranberry Sauce
One quart of cranberries, one pint of sugar, one-half pint of water. Put
all in a saucepan and boil twelve minutes, mash berries on side of saucepan
while boiling. Strain through sieve and mold.
RETAIL MEATS WHOLESALE
RUSS MARKET Third and G Sts.
CENTRAL MARKET 430 F St. I
EASTERN MARKET Fifth and J Sts.
B STREET MARKET 1033 B St.
Russ Market Co.
PROPRIETORS
EUREKA - - -!/-.>.- CALIFORNIA
52
RELISHES, PRESERVES, ETC.
(Continued)
Orange Marmalade
Five oranges, two lemons; slice and add three pints of water and set
away for twenty-four hours. Then put on fire and boil rapidly forty-five
minutes. Set aside for twenty-four hours, weigh and to every pound, add
one and one-fourth pounds of sugar. Boil rapidly fifty minutes and put
into glasses. ETHEL BURRIS.
Mustard
One tablespoon of mustard, one tablespoon of sugar, one tablespoon of
cornstarch, one teaspoon of salt, yolk of one egg, one-half cup of vinegar
and one-half cup of milk. Mix mustard, sugar and salt and wet gradually
with the egg and part of the milk. Rub the cornstarch smooth in the rest
of the milk and add to the first part. Put in double boiler and cook. When
heated, add the vinegar and stir until it thickens.
MRS. W. F. CLYBORNE.
Chow Chow
Two gallons of green tomatoes, one dozen good sized white onions, two
quarts of vinegar, one quart of sugar (part brown), two tablespoons of salt,
two tablespoons of mustard, one tablespoon each of black pepper, cloves
and allspice. Slice tomatoes without peeling; dice onions, add sugar and
spices and pour over the vinegar. Put on the back of the stove and simmer
all day, then bottle. If not sweet enough, add sugar to taste. This is a
very easy way and very good. MAE CAMPTON FALKJ.
Spanish Sauce
Twelve peeled Tomatoes,, 6 onions, 4 green peppers, 1 cup vinegar, 2 cups
sugar, one tablespoon salt, 1 tablespoon cinnamon. Boil four or five hours.
Tomato Sauce
One can tomato puree, one tablespoon sugar, one teaspoon salt, one-half
teaspoon pepper, one-half teaspoon cinnamon, one small onion sliced thin.
Mix together and boil slowly until it thickens.
Hemstitching, phone 1386
Stamping,
Art Needlework Supplies
Eureka Photo
and Art Co.
511 Fourth Sts. Eureka, Cal.
Dan McClure Bert McCreery
McCLURE & McCREERY
Manufacturing and
Refracting Opticians
333 F Street Near 4th
Eureka - - Calif.
53
RELISHES, PRESERVES, ETC.
(Continued)
Tomato Catsup
A small box of tomatoes or enough to make a gallon when stewed; add
one-half teacup of salt and cook until soft. Put through a collander and
cook until quite thick after which add one and one-half cups of sugar, one-
half teaspoon of Cayenne, one-half teaspoon of black pepper, one teaspoon
of ground cloves, one teaspoon of mustard and one quart of vinegar or
one pint if strong. Put through a s : eve to remove seeds. By adding spices
last, it will prevent cooking on the bottom of the kettle. Two or three small
onions may be added to the first part. Stir while cooking.
MRS. W. F. CLYBORNE.
"Try Me" Marmalade
Five medium sized oranges and one lemon. Slice all very thin, omitting
some of the peeling. To each cup of fruit add three cups of water. Let
stand twenty-four hours, then boil. Let stand twenty-four hours and add
one cup of sugar to each cup of fruit mixture. Boil until thick, like honey.
MRS. GEORGE DOPPLMAIER
Fruit Medley Conserve
Pare and core two pounds of quinces; one and one-half pounds pears, half
pound of sour, green apples. Pare and remove pits from two pounds of
ripe peaches. Cut three lemons into slices and remove seeds. Put the
whole through a chopper, rather coarse; weigh the mixture and allow three-
fourths its weight in sugar. Mix fruit and sugar and let stand over night.
The next day boil and stir constantly; add one pound of nuts, ground fine,
five minutes before removing from the fire. Pack and seal at once.
MRS. J. W. CARBRAY
Water Melon Pickle
Peel rind and cut in one inch pieces. Soak in salt water over night; drain.
Parboil a short time, then cook in following syrup till tender: Equal parts
of sugar and vinegar. Boil down slightly. Add one teaspoon allspice and
cinnamon, one-half teaspoonful ginger and little cloves.
MRS. J. N. CHAIN
T. H. Selvage Eugene Selvage
SELVAGE & SELVAGE
ATTORNEYS-AT-LAW
Eureka
California
B. B. BARTLETT
OPTOMETRIST
Manufacturing Optician
232 F. St.
Eureka, Cal.
54
RELISHES, PRESERVES, ETC.
(Continued)
Pear Preserves
Eight pounds pears, weighed after peeling; five pounds sugar; one-half
pound preserved ginger ; six lemons (pulp) rind of three. Put all together
in layers and let stand over night. Cook slowly four or five hours or until
tender.
Apricot Marmalade
Ten pounds of apricots peeled; seven pounds of sugar; two cans of grated
pineapple; juice of four lemons and almond extract. Boil apricots in their
own juice three-fourths of an hour. Add sugar and boil ten minutes; add
pineapple and lemon juice and boil ten minutes longer. Add extract of al-
mond or chopped blanched almonds and kernels of apricot seeds chopped,
about one-fourth a cup.
Spiced Plums
Three and one-half pounds brown sugar; one pint vinegar; one ounce each
of cloves, alspice and mace; two ounces cinnamon; seven pounds plums. Put
spices in bag and cook slowly till juice is thick, like syrup.
M. J. McClelland W. E. McClelland
Palmer Graduates
McClelland Chiropractic
Offices
First Nat. Bank Bldg, Rm. 508 ;
Eureka, Cal.; Phone 594; Hours: 10
to!2 a. m.; 2 to 5 p. m. 7 to 8 p. m.
Minor Apts., Apt. B, Arcata, Cal.
Phone 155-J; 2 to 5 and 7 to 8 p m.
Service
Quality
Harry Paul
THE
RELIABLE
CLOTHIER
Eureka
Calif.
55
ICES
Pineapple Ice Cream
Add one pint can grated pineapple to one half cup sugar and three pints
of thin cream. Let stand one hour, then freeze.
Pineapple Sherbet
For one gallon freezer, take one quart of granulated sugar and one quart
cf water. Boil to a syrup and pour boiling hot over one can of grated pine-
apple. Add juice of four lemons and the grated rind of two lemons. Put
in freezer and add beaten whites of three eggs and enough water to make
three quarts altogether. M. E. R.
Strawberry Ice Cream
Mash and hull two quarts of berries, sprinkle with two cups of sugar and
let stand awhile. Mash thoroughly and mix with three pints of thin cream
and freeze.
Raspberry Sherbet
Mash one quart of berries and cover with one pint of sugar. Let stand
until sugar is dissolved, then add one quart of boiling water and the juice
of one lemon. Put through a piece of cheese cloth, squeezing through as
much berry pulp as possible. Freeze.
Maple Mousse
Three-fourths cup of maple syrup, one pint of double cream, two eggs
beaten separately. Mix syrup and yolks and boil once. Then beat until
cold. Add to whipped cream and beaten whites. Pack and let stand sev-
eral hours. MRS. CLARENCE TABOR.
Pineapple Sherbet
Two quarts of water, two quarts of sugar, four tablespoons of gelatine
(soften in a little cold water, dissolve in hot water and strain), juice of ten
lemons and two cans of grated pineapple. Enough for two gallons.
MRS. CLARENCE TABOR.
ARCHIE CANEPA
Clothier & Gent's Furnisher
Hats, Shoes, Suit Cases
432 Second St.
Eureka
California
Telephone 686
30 Fifth St.
Fowler Auto
Top Works
and Furniture Upholstering
Makers of All Kinds of Auto Tops
Cushions, Curtains, Body Repairs
Eureka, California
56
ICES
(Continued)
Orange Cream Sherbet
First Part: Soak one tablespoon of geletine in one-half cup of cold water
for five mnutes. Then dissolve in one and one-half cups of boiling water
or use pineapple juice in the same amount if you have it. Second Part:
After first part is cold, add to it one and one-half cups of sugar; grate rind
of two oranges, three-fourths cup of lemon juice and one and one-half cups
of orange juice. Freeze all this until in a mush. Then whip a pint of cream,
not too thickly, and add to it one-half cup of sugar and two eggs. First
whip the whites of the eggs until stiff, afterwards adding the yolks. Add
this mixture to chilled mixture, then add nearly a quart of milk, according
to the size of your freezer, then freeze. Be sure and partly freeze the first
two parts so that adding the oream and egg mixture does not cause it to
curdle. MRS. ERNEST MATTHEWS.
Lemon Mint Ice
Bruise a good handful of fresh mint leaves, place in a bowl and pour over
one cup of boiling water. Let this steep while the other ingredients are be-
ing prepared. Dissolve two tablespoonfuls of gelatine in one-half cup of
hot water; add the juice of three lemons and one large orange; one cup of
sugar and the water from the mint leaves which should be squeezed
dry. These quantities when frozen should yield one quart of ice.
MRS. J. W. CARBRAY.
Peach Milk Sherbet
Pare and slice and force through a sieve, ten peaches mixed with the juice
of two lemons, two cups of sugar and one quart of rich milk. Freeze as
usual and serve in cups and decorate each service with a large blackberry.
MRS. J. W. CARBRAY.
COMPLIMENTS OF
Bon Boniere Candy Store
the Home of
Chocolates Supreme
FINE CONFECTIONS
431 F Street Eureka, Cal.
57
CANDY MAKING
Canned milk prevents graining.
Lemon juice makes candy creamy.
Atmospheric conditions affect candy. A damp or foggy day requires more
cooking.
Cover sauce pan until syrup boils to prevent sugar grains forming. If any
form wipe off with damp cloth.
When making cream candies divide mixture into several cups and place
in pan of warm water to keep soft.
Add coloring to candies with tooth pick to make delicate color.
Turkish Delight Candy
One quart granulated sugar, one-half cup cold water, one cup hot water,
one box gelatine, juice of one lemon, juice and grated rind of one orange,
one-half pound finely blanched almonds, one-half pound finely cut wal-
nuts. Dissolve the gelatine in a cup of hot water. Let sugar and a half cup
of cold water come to boil; add gelatine and boil ten minutes; add juice of
lemon and orange and its rind ; lastly the nuts. Pour in shallow pan pre-
viously wet with water. Let stand over night then cut in brick shape
squares and roll in powered sugar. It will burn easily.
MRS. HENRY DUNCAN.
Butter Scotch
One cup Karo or light molasses; one cup sugar; one tablespoon butter.
Boil until hard when dropped into water. Run on buttered flat dish and
cut into squares when cold.
MRS. HENRY DUNCAN.
Marshmallow Candy
Two tablespoons gelatine thoroughly soaked in six tablespoons cold wa-
ter. Boil two cups granulated sugar and one cup boiling water until it forms
ball in cold water. Pour over dissolved gelatine and beat hard for twenty
minutes. Add one teaspoon flavoring and pour on pan dredged with powd-
ered sugar. Cut in squares and roll each piece in sifted powdered sugar.
MRS. HENRY DUNCAN.
P. B. Anderson
Furniture Co.
Dealer in Dealers in
Furniture, Stoves, Ranges
and the Florence Oil Stove Fregh and Pickled
Upholstering, Repairing and Crat-
ing Our Specialty
Phone 288 'l09 5th St. Eureka
Hurlbutt Meat
Market ....
Baumgartner Bros.
MEATS
312-314 Fifth 'St. Eureka, Cal.
I
58
CANDY MAKING
(Continued)
Peanut Brittle
Take equal parts sugar and peanuts that have been shelled and broken.
Melt sugar in iron frying pan until golden syrup is formed. Remove from
fire and add peanuts. Pour on ungreased platter. When cold break into
pieces. MRS. HENRY DUNCAN.
Patience Candy
Three cups sugar, one cup milk, two tablespoons butter, three-fourths cup
nuts, vanilla. Carmalize one cup of sugar, mix two cups of sugar and the
milk together. Put the butter into milk and sugar solution and heat the
mixture until the sugar begins to dissolve. Do not boil the milk and sugar,
however. Pour over the carmalized sugar. Boil until soft ball is formed
in cold water. Beat until stiff and add chopped nuts. Pour into buttered
pan. Do not stir while cooking. CORA CAVE.
Chocolate Fudge
Two cups sugar, one-third cup syrup, one-half cup milk, two squares choc-
olate. Mix all ingredients together and boil until it forms soft ball in cold
water. Remove from the fire and add flavoring and a little piece of butter.
Beat until stiff. Pour into a buttered tin. Do not stir while boiling.
CORA CAVE.
Rocky Roads
One and one-half pounds of Baker's chocolate; one pound of marshmel-
lows; one and one-half cups of walnuts and twenty cents worth of cocoanut
oil. Melt chocolate and oil together. Pour over the broken walnuts and
marshmellows. When cold, cut in squares. MRS. GEORGE CLONEY.
Karo Fudge
Two squares chocolate, one-half cup cold milk, two cups brown or gran-
ulated sugar, one-third cup Karo syrup, three tablespoons butter, one tea-
spoon vanilla, two teaspoons lemon juice. Mix together excepting vanilla
and butter. Cook slowly until it forms soft ball in cold water. Beat until
creamy. Pour on buttered plates and cut into squares.
MRS. HENRY DUNCAN.
O. Kortell G. T. Gundersen
K.&G. SHOE STORE
SHOES FOR THE
Best Grade of Men's Logger
First Class Shoe Repair Dept.
425 Fifth; Bet. E and F.
Phone 953 411 5th St. Eureka
Telephone 679 Notary Public
A. J. Johnson
WHOLE FAMILY
Fruit and Stock Ranches
A Specialty
Eureka - - Calif.
59
CANDY MAKING
(Continued)
Puffed Rice Brittle
Boil together one cup of granulated sugar, one-half a cup of water and
one teaspoon of vinegar for five minutes. Then add two tablespoons of
molasses, one tablespoon of butter and one-half a teaspoon of salt. Boil
until a few drops in water becomes brittle. Take from fire and stir in one-
half a package of puffed rice previously crisped in the oven. Spread on dish
to cool. MRS. GEORGE CLONEY.
\
\ ' 1 (Luu^n/
Hints to Housekeepers
To keep bread or cake moist, place a piece of apple in the box with it.
Try adding a pinch of salt to your cream before whipping.
To cook vegetables quickly, add a pinch of bicarbonate of soda to the
boiling water.
A small spoonful of cornstarch will greatly improve the flavor texture
of your fudge.
A teaspoon of vinegar added to your cake icing will prevent it from be-
coming too sugary.
To prevent roasting meat from scorching, place a dish of water in the
oven.
To .remove the odor of fish or onions from the frying pan, put in vine-
gar, heat to the boiling point, then wash out..
To avoide lumps in your gravy, mix your salt and flour before wetting.
Try the juice of a lemon in a pan of water for freshening vegetables.
To keep dumplings light, prick open when first taken from the kettle.
To keep raisins from going to the bottom of your cake, roll in butter
before stirring into the batter.
For light fruit pies, put the sugar in when the pie tin is half full. Your
pastry will not be so heavy.
Dip an onion for a moment in boiling water, begin at the root and peel
upward. You can peel and slice in this way without weeping.
A few slices of raw potato put into soup that is too salty and boiled for a
few minutes will freshen the soup and make it palatable.
Drop a cup of English walnuts (whole) into the kettle while cooking
cabbage or cauliflower. This will take away the unpleasant odor. A pan of
vinegar on the back of the stove will have the same effect
To tell mushrooms, spirinkle a little salt on the gills. If this turns the
gills black they are fit for food. If yellow they are poisonous.
To remove marks caused by hot dishes on the table, make a thin paste
of salad oil and salt, spread on the table where the mark is, leave for an hour
or so, then rub off.
To remove ink spots from a varnished surface, use equal parts of vine-
gar and linseed oil, well mixed, and apply with a soft cloth.
THE
BUSY
Will N. Speegle
PHONE 55
Jenta Vulcanizing Works
A. C. JENKS, Prop.
CORNER SdandFSts.
Fisk, Goodrich Tires and Tubes
EVERYTHING FOR 'MEN
Retreading, Vulcanizing, Tire and
Tube Repairing. All Work
Guaranteed
28 Fifth Street Eureka, Calif.
61
EQUIVALENTS OF CAPACITY
(All Measures Level)
Three teaspoons One tablespoon
One-half fluid ounce One tablespoon
Sixteen full tablespoons One cupful
Two Gills One cupful
One-half pint liquid One cupful
Eight fluid ounces One cupful
One liquid pint Two cupfuls
Sixteen fluid ounces Two cupfuls
Liquid Measure
Four fluid ounces One gill
Four gills One pint
Two pints One quart
Four quarts One gallon
Thirty-one and one-half gallons _ One barrel
Two barrels .-. One hogshead
Dry Measure (Fruits and Vegetables)
Two pints One quart
Eight quarts One peck
Four pecks One bushel
Ojie hundred-five quarts One barrel
One cup granulated sugar One-half pound
One cup butter One-half pound
One cup lard Olie-half pound
One cup flour One-fourth pound
One cup rice One-half pound
One cup cornmeal Five ounces
One cup raisins (stemmed) Six ounces
One cup currants (cleaned) ; Six ounces
One cup breadcrumbs (stale) Two ounces
One cup chopped meat (packed) One-half pound
Ten average eggs One pound
62
Our Jlag
