T]
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THE LIBRARY
OF
THE UNIVERSITY
OF CALIFORNIA
LOS ANGELES
C. G. LYNCH. Manager
SIERRA MADRE YARD
LA BELLE AVE NEAR BALDWIN STATION
J. W. KEYS, Agent
WOMAN'S CLUB HOUSE
The Sierra Madre Woman's Club was organized in
March, 1907, with Mrs. J. A. Osgood as President and a
membership of fifty-three.
The object of this organization is "to stimulate intel-
lectual development; to promote unity and good fellowship
among its members; and to strengthen individual, philan-
thropic and reformatory effort." At the present time there
are about one hundred and ten members. The Club meets
at three p. m. on the second and fourth Mondays of each
month at the Woman's Club House.
The Club House was completed July 1st, 1909. The
auditorium of this building has a seating capacity of three
hundred and fifty. With the addition of the lobbies, parlor
and dining room, five hundred guests can easily enjoy
any entertainment that can be put upon this stage.
MRS. GEORGE H. LETTEAU,
Dec. 11, 1909. President.
$9HHH**&IKHHe*aftHHHHN^
PAGE ONI*
Ye may live without Books;
What is Knowledge but Grieving?
Ye may live without Hope;
What is Hope but Deceiving?
Ye may live without Love;
W T hat is Passion but Pining?
But where is the Man
Who can live without Dining?
PAGE TWO
For the People
of Good Taste
Sold Under Guarantee of Absolute
Satisfaction
At First Class Groceries
PAGE THREE
IN A NEAR-BY CANYON
Municipal Enterprise
ml
During the thirty-three months next following the incor-
m
poration of Sierra Madre as a city of the sixth class, there
have been over 42,000 feet of streets improved with petro-
lithic paving, which is at the rate of nearly fifty feet per
day for the entire period. Added to this, 84,000 feet of
curbing and 325,000 square feet of gutter, makes as fine a
system of streets as any city of its class in Southern Cali-
fornia can boast.
All this has had no small influence, together with the
score of other unparalleled points of advantage, in in-
creasing the population of our city fourfold in this same
short interval.
C. W. JONES,
President Board of Trustees.
PAGE FOUR
O. K.
Cash Department Store
fl The place where you can get every thing
the best. We guarantee quality in every-
thing we sell. We have a most complete
stock of dry goods, notions, shoes, hats,
men's furnishing goods, glassware, crockery
sporting goods and groceries
tj You cannot afford to shop away from
home and thereby kill your own business
houses. Come in and let us show you what
a large up-to-date stock of goods we carry.
Always glad to see you. No trouble to
show goods. Call us up by phone Green
46 we are always ready to deliver promptly
any article you want, big or little . . .
Oswald Rehlet, Proprietor
PAGE FIVE
HORS-D'OEUVERES
Fruit Relish
Small pieces of orange, pineapple, banana, loquat, peach, apricot,
grapes, cherries and strawberries, according to season, with French
dressing, is most attractive served in tall glasses. Pour over a
little French dressing, or lemon juice and sugar.
MRS. J. A. OSGOOD.
Cocktail of Cucumbers and Celery
Two hours before serving take one head of celery, break apart,
wash and put on the ice. Take four cucumbers, peel and cut in
dice. Put in weak salt water in which are pieces of ice. Let these
remain at least an hour. Make a tomato sauce and have it well
seasoned, using a little lemon juice. Have this ice cold. Cut the
celery into very small pieces. Add the celery and cucumber dice
to the tomato and serve at once as you would an oyster cocktail.
MRS. G. H. LETTEAU.
Sherried Fruit
1 pint good sherry % a banana
^4 cup sugar % an orange
2 dried figs few white grapes
I dates 18 maraschino cherries
Cut in small pieces all fruit except the cherries. Put sherry and
sugar in saucepan and let it just come to a boil and set to cool.
Half fill sherbet glasses with the fruit, and an hour before serving
pour over the sherry and set in ice box. MRS. A. B. HEISKELL.
Grape Fruit in Shells
, Cut grape fruit in two, remove pulp, scallop shells with scissors,
and throw into cold water, so they will not warp. Break pulp into
small pieces, carefully removing all skin. Mix with mayonnaise, and
put in icebox. If mayonnaise is not well seasoned, add paprika, a
pinch of mustard and a very little sugar. Fill the shells, and
decorate with cherries, mint or Cecil Brunei- roses.
MRS. C. W. JONES.
Fill Hors-d'oeuvre set dishes or small glass dishes placed on
tray decorated with mint or parsley, and passed for first course of
lunch or dinner, with any of the following relishes:
Celery stumps boiled tender, small red tomatoes iced, and thin
slices of cucumber soaked in oil, with French dressing. Black olives
and pimolas, Strassbourg pate de foie gras turned out whole on
lettuce leaf. Pimentoes with mayonnaise. Caviare spread on toast
cut round with biscuit cutter. Hors-d'oeuvre varie. Round anchovies
en crackers. Sardines and sliced lemon. Celery hearts. French
bread, made crisp by warming in hot oven, should be served with
hors-d'oeuvres.
' PAGE SIX
Brown Soup Stock
Take three to four pounds beef bone with good meat on, and
plenty of marrow, and a knuckle of veal. Wash and put on in cold,
water with an onion which has been washed and roasted in the oven
without peeling, pieces of celery and leaves, parsley, carrots and
turnips. Be sure to have plenty of water, cover tightly and bring
slowly to a boil. Cook four to five hours, but do not boil hard at
any time. Strain into another kettle to cool, when it may be
skimmed and put into ice box. If required before it has time to
cool, set kettle in pan of cold water and drop a good-sized piece of
ice into the stock, which will soon cause the fat to harden. Never
leave meat in the stock while cooling.
Bouillon
5 Ibs. lean beef 3 qts. cold water
2 Ibs. marrow bone 1 teaspoon pepper corns
carrots, turnips, onions, one-third cup each, cut in dice
Wipe and cut meat in inch cubes. Put two-thirds meat in soup
kettle and soak in water thirty minutes. Brown remainder in hot
frying pan with marrow from marrow bone. Put browned meat and
bone in kettle. Heat to boiling point. Skim thoroughly. Cook at
temperature below boiling point for five hours. Add seasonings and
vegetables. Cook one hour. Strain and cool. Remove fat and
clear, serve in cups. MRS. L. C. TORRANCE.
Creole Soup
1 qt. brown soup stock 2
1 pt. tomatoes
3 tablespoonsful chopped green
peppers
2 tablespoonsful chopped onions
% cup butter 1
tablespoonsful grated
radish
salt
pepper
cayenne
tablespoonful vinegar
% cup flour 14 cup macaroni rings
Cook peppers and onions in butter five minutes. Add flour, stock
and tomatoes and simmer fifteen minutes. Strain through sieve
PAGE SEVEN
and season highly. Just before serving add horse radish, vinegar
and macaroni. MRS. SOPHIE PETERSON.
White Stock
4 Ibs. knuckle veal M> teaspoonful pepper
2 qts. cold water 1 onion
1 tablespoonful salt 2 stalks celery
Wipe meat, remove from bone and cut in small pieces. Put
with wfter and seasonings in kettle. Heat gradually to boiling
point, skimming frequently. Simmer four hours and strain.
To Clear Stock
Remove fat from stock, nut in stewpan, allowing white and shell
of one e ;? to each quart of stock. Beat egg slightly and crush shell
and add v o stock. Stir constantly until it boils. Set back and let
simmer for thirty minutes. Strain through cheesecloth.
Hygienic
6 cups white stock 2 tablespoonsful butter
% cup oatmeal 2 tablespoonsful flour
2 cups scalded milk salt and pepper
Heat stock to boiling point. Add oatmeal and cook one hour.
Rub through sieve. Add milk and thicken with butter and flour
cooked together. Season and serve.
Farina Soup
4 cups white stock 1 cup cream
*4 cup farina salt
2 cups scalded milk pepper
Heat stock to boiling point. Add farina and boil fifteen minutes.
Then add cream, milk and seasoning.
Cream of Celery Soup
2 cups of white stock 3 tablespoonfuls flour
3 cups celery cut in inch pieces 1 cup cream
2 cups boiling water 2 tablespoonfuls butter
1 slice onion 2 cups milk
salt and pepper
Parboil celery in water ten minutes, drain, add stock, cook
celery and rub through sieve. Scald onion in milk, remove onion,
add milk and stock; bind with butter and flour cooked together.
Add cream anu salt and pepper.
Cream of Asparagus Soup
Made the same as cream of celery, substituting one can of aspara-
gus in place of celery.
Tomato Soup
1 can tomatoes 2 teaspoonsful sugar
1 pint water 1 teaspoonful salt
rib bay leaf 1-3 teaspoonful soda
FAGE EIGHT
12 pepper cones 2 tablespoonsful butter
4 cloves 3 tablespoonsful flour
1 tablespoonful chopped onion
Cook the first six ingredients twenty minutes, strain, add salt
and soda, bind and strain into tureen over one cup whipped cream.
Corn Soup
Made the same as tomato soup, using one can corn or kornlet in
place of tomato
Black Bean Soup
1 pint black beans ^4 teaspoonful mustard
2 quarts cold water 3 tablespoonsful butter
1 small onion 1 V a Tablespoonsful flour
*4 teaspoonful celery salt 2 hard boiled eggs
14 tablespoonful salt 1 cup whipped cream
1-3 teaspoonful pepper 1 lemon
Soak over night, drain and add cold water. Slice onion and cook
five minutes with half the butter, add the beans. Simmer four
hours. Add more water as it boils away. Put through sieve, reheat
to boiling point and add seasonings. Bind with remaining butter
and flour and add cream. Cut egg and lemon in thin slices and put
in tureen and strain soup over them. MRS. L. C. TORRANCE.
Mock Terrapin Soup
Half dozen potatoes (cut small) boiled in two quarts of water.
Four onions fried in butter to a golden brown. Add to water and
potatoes. A dash of pepper, one teaspoonful of salt, a pinch of Sweet
Marjoram, Thyme, Summer Savory, a Bay leaf, a few whole cloves
and allspice. When potatoes are done add egg dumplings rolled
small. Brown enough flour to thicken. Just before serving add
a tablespoonful of butter, Worcestershire sauce and sherry.
ELIZABETH S. DIETZ.
SOVP GARNISHES
Croutaiis
Cut stale bread in one-third inch slices and remove crusts. Spread
thinly with butter, put in oven to bake or fry in deep fat without
butter. Serve the same as crackers.
Cheese Sticks
Cut bread in small, thin slices, spread thinly with butter, sprinkle
with grated cheese and paprika, and bake until brown.
Egg Balls
1 hard boiled eg? 1-S teaspoon salt
1 saltspoon cayenne 1 teaspoon heavy cream
Rub yolk through sieve, add finely chopped white and remaining
ingredients, add an egg yolk to make right consistency to handle.
Shape in small balls and poach in water or stock. Serve in soup.
PAGE NINE
Egg Custard
2 tablespoons milk Yolks 2 eggs
1 saltspoon salt
Beat eggs slightly, add milk and salt, pour into small buttered
cup, place in hot water and bake until firm; cool. Remove from cup,
cut in fancy shapes and serve in soup.
How to Bind Soups
Cream soups and purees will separate if allowed to stand. To
bind soups, melt butter and when bubbling add equal quantity flour.
When well mixed add to boiling soup, stirring constantly.
FIRE INSURANCE
Insure in an Old, Reliable, Tried and Fire-tested Com-
pany. Liverpool and London and Globe, Springfield,
Fireman's Fund. Sierra Madre Agent, Phone Green 78
W. S. ANDREWS
SHOES
Ladies', Gentlemen's and Children s Shoes. Also
Rubbers and Rubber Boots at City Prices. Repairing
Neatly Done. Corner Baldwin and Central Avenues
M. OLSEN
T. M. WEBSTER
BUILDER
Residence Bonita Avenue Between Baldwin and Her-
mosa Avenues. Home Telephone Red 27 .
PAGE TEN
Sweet and Sour Salmon
juice of 3 lemons 8 bay leaves
pepper 1 cup seeded raisins
1 sliced lemon 2 tablespoons sherry wine
sherry wine 6 cloves, heads removed
salt yolks of 3 eggs
1 onion 3 spoons sugar
Take the strained lemon juice, half cup of water, one teaspoon
vinegar; slice in one onion and add raisins, bay leaves and cloves,
and let come to a boil. Put in salmon, a large two-inch slice, and
let boil five minutes, with a little salt. Add the sherry and sliced
lemon (without seeds) and the sugar, or two Nuremburgher honey
cakes. Boil until salmon is cooked through; pour off gravy; turn
salmon and ingredients slowly on platter without breaking. Beat
yolks, and stir gravy in slowly. Put back on stove and stir until it
thickens, and then pour over salmon. Serve cold.
MRS. L. C. TORRANCE.
Salmon Scallop
2 cups shredded salmon 2 eggs well beaten
1 cup bread crumbs 1 teaspoon salt
14 cup melted butter pinch of pepper
Remove all bones and skin, make in a roll and sprinkle with
bread crumbs. Bake thirty minutes. Serve on hot platter and
pour one pint of cooked green peas over it just before sending to
the table. JENNIE G. MADDEN.
Fried Fish
Take small fish, or large fish cut in small pieces, wash, dry a
little and roll in flour and corn meal mixed with salt and pepper.
Drop into deep skillet of very hot olive oil. Be sure fish floats.
Serve very hot, with cream gravy, or Spanish sauce, or mayonnaise
into which is stirred a little chopped pickle. MRS. BURCH.
Cod Fish Balls
Pick in very small pieces salt cod fish enough for two cupsful.
Soak over night in cold water. In the morning peel six medium
size potatoes, add the cod fish and boil until the potatoes are done.
Drain, let stand a moment to dry out. Season with pepper and
PAGE ELEVEN
salt. Mash, add one tablespoon of very thick cream. Then add the
well beaten yolks of two eggs. Make in balls and fry in deep fat.
(Very fine.) MRS. S. L. ARNOLD.
Baked Fish Stuffing
Fry two onions and a little bacon. Add to two cups of stale
bread. Stir in a beaten egg, salt, paprika and celery salt. Wash
fish, after scraping well, stuff and sew up. Bake with enough
water to baste with. Serve with cream gravy to which may be
added any shell fish, or with sauce Hollandaise.
Fish Baked in Milk
Put a large flat piece of fish in baking tin. Pour over it a cup
of water and a pint of milk, a half cup cracker crumbs, an onion
chopped fine, and pieces of butter and parsley. Bake slowly, basting
often.
Boil a cup of chopped celery tender. Take a pint of water and
thicken it with 1 tablespoonful flour. Add celery, butter, mush-
rooms, a wine glass of sherry, and some Worcestershire sauce, and
salt and pepper to taste. Pour this sauce over the fish.
Sauce Hollandaise
1 pt. soup or fish gravy 2 yolks of eggs
piece butter size of egg juice of half a lemon
Cream butter, add lemon juice and yolks of eggs; pour the
boiling gravy into this, stirring constantly. Put over fire in double
boiler and stir until thick.
PAGE TWELVE
Mock Terrapin (a good supper dish)
One pound of liver, either par boiled or fried, and cut in small
cubes. Make a rich brown gravy, add salt and pepper and two
hard boiled eggs, chopped fine, and the liver. Add a teaspoon of
Worcestershire sauce, a wine glass of sherry and a little lemon
Juice. JULIA F. NICHOLS.
Chicken a la King
Boil two chickens until tender
1 can pimentoes flour to thicken
can mushrooms salt, pepper and butter
1 qt. milk sweet cream
Cut chicken, pimentoes and mushrooms fine, mix well and let
stand an hour or longer. Make a thick cream sauce of the milk and
flour, seasoning with butter, mix in the chicken, and thin to the
consistency required with sweet cream. Do not use any of the
liquor that the chicken was cooked in. MRS. M. D. WELSHER.
Sausage Turnover
Take one dozen Meadowbrook sausages or any small linked pork
sausage, cook until well browned. While sausages are cooking mix
a rich biscuit dough, roll a little thicker than pie crust and cut
in circles, with large sized biscuit cutter. Take a hot sausage and
place in center of each circle, fold dough as for turnover, crimp
edges, prick top and bake quickly. MRS. ALICE M. STAPLES.
Crust for Meat or Chicken Pie
One, two or three eggs, yellows and whites beaten separately,
1% cups of sweet milk, flour enough to make a smooth batter, not
too thick. Stir in two teaspoons of baking powder and a little salt.
Beat well. Have meat, gravy and pieces of potatoes, a little onion
and green peppers thoroughly cooked in deep baking dish, and
slightly cooled. Pour batter over and bake in hot oven. This crust
will be brown on top, and very light and tender.
Yorkshire Pudding
Make batter as above, and pour into the pan of roast beef thirty
PAGE THIRTEEN
minutes before taking it from oven. If the roast is not elevated
on a gridiron, allowing the gravy to drip on the batter, baste every
ten minutes.
Lamb's Brains
Cut each lobe of the brains in two, roll in egg and cracker
crumbs, place in a frying pan with plenty of butter, cook slowly
for half an hour, turning as necessary. MRS. C. H. BAKER.
Meat Gems
Chop cold boiled meat, and partially fill gem tins; on top break
an egg, and bake in oven until white of egg is set.
MRS. C. H. BAKER.
Panned Veal Steak
Have ready a hot buttered pan and put in one large or two small
steaks about % or 1 inch thick. Season with salt and pepper and
cover with a thin layer of sliced onions; add to this either sliced
or canned tomatoes, cover with cracker crumbs, salt and pepper,
bits of butter and a little hot water. Bake about % of an hour
in a hot oven. Remove steak to platter carefully; make a brown
gravy in the pan and pour over the steak. Garnish with parsley.
MRS. G. E. COAPMAN.
Hungarian Goulash
Cut a pound of good round steak into inch cubes and when
washed add an equal quantity of thickly sliced onions. Put good
piece of butter in large kettle and when it bubbles add meat and
onions; let it brown slighty, then stew very slowly for three or four
hours. Add but very little water, as the juice of the onion and
meat will make a good gravy. Half an hour before serving add
salt, paprika or cayenne and a small cup of stewed tomatoes.
MRS. H. G. FLINT.
Braised Liver
Soak liver in cold water, remove muscle or veins, pour boiling
water over it and let stand five minutes. Drain and skewer into
shape. Lay thin strips of salt pork over the top. Fry a small
onion in a stablespoonful pork fat, season with salt, pepper and
poultry seasoning and pour in one cup of boiling water. Place liver
in dish that can be covered tightly, pour seasoning over, and add
enough more boiling water to half fill the dish; cover and bake until
tender. Once in fifteen minutes uncover and baste, unless the dish
and cover fit so closely as to prevent evaporation of the liquid.
Thicken the liquid when done with flour and pour over meat. Gar-
nish T-lth lemon and parsley. MRS. CARLTON J. PEGLER.
PAGE FOURTEEN
WE ARE EXCLUSIVE AGENTS
For Jevne's Cakes and Bread
Chase and Sanborn Tea and Coffee
Premium and Los Angeles Butter
Quality the best Prices reasonable
SIERRA MADRE DEPARTMENT STORE
S. R. NORR1S. Proprietor
SIERRA MADRE PHARMACY
Drugs, Stationery, Cigars. Agent
for Christopher, McDonald and
Jevne Candies - - -
W. E. BECHTELHEIMER
N. H. HOSMER
REAL ESTATE - - - - NOTARY PUBLIC
TELEPHONE BLACK 22
PAGE FIFTEEN
Bobotee (a delicate kind of Indian curry)
1 onion 6 or 8 sweet almonds
1 ounce of butter 2 eggs
1 cupful milk % Ib minced cold or uncooked
1 slice of bread meat
1 tablespoonful c;:rry powder
Slice an onion and fry it in butter, soak in milk a small slice
of bread, and grate six or eight sweet airloads, beat two eggs
into half a cupful of milk, and mix the whole well together, with
% Ib minced meat, a small luiip of butter and one tablespoonful
curry powder. Rub a bake-dish with butter and lemon juice, and
bake the curry thus made in not too hot an oven. Serve it with
boiled Patna rice in a separate dish. MRS. F. P. CONARD.
Board of Trade
v
mam r^am
k. The Sierra Madre Board of Trade, organized to promote k
1| the business interests, growth and general propserity of the P
M City of Sierra Madre, has about fifty active members. Its ^
k monthly meetings are well attended. k
|| The Directors are at work on a plan for municipal H
H ownership of the local water supply, and for improvement ||
of highways leading into Sierra Madre. f|
The Advertising Committee has done effective work |1
publishing booklets and circulars descriptive of Sierra ||
Madre, and carrying advertisements in current publications. j
The Transportation Committee is at work all the time k.
for the improvement of the car service. ^
This year a "Civic Improvement" Committee is working Sj
on a plan for the beautifying of Sierra Madre, and offering k
prizes to residents making the best showing in beautifying ||
their premises. fj
J. W. KEYS, 1
President Board of Trade. j|
PAGE SIXTEEN
RAS T S
Beef a la Mode
12 Ibs. beef from the round
STUFFING
1 Ib of suet chopped fine 1 tablespoon pow. ginger
I five-cent loaf stale bread 1 teaspoon clove
1 tablespoon pow. allspice 1 teaspoon garlic or grated onion
1 tablespoon pow. cinnamon salt and pepper
Mix stuffing thoroughly and fill the beef, which should be five
or six inches thick, with cross cuts half way through. Fill these,
which should be on both sides, pressing the stuffing in. Bind round
a strong piece of muslin to hold it firm, and pour over it a cup of
vinegar, half on each side. Let it stand forty-eight hours. It should
be turned and the liquor dipped over it, so as to thoroughly soak
in. Roast two hours, first half hour uncovered in very hot oven,
rest of time covered, adding a little hot water when necessary. It
is an excellent summer dish and keeps a long time. (Make brown
gravy.) JULIA F. NICHOLS.
^Domestic Ducks
ly Pick and draw and put on ice for two days. Singe, wash and
stuff with dressing, and bake in hot oven from one to two hours,
according to size and age. One cup chopped apple, % cup raisins,
% cup bread crumbs, chopped onion and celery browned in one
tablespoon of butter or duck fat. Mix well, seasoning with parsley,
salt and paprika for stuffing. MRS. BURCH.
To Roast Wild Duck
Clean and wash thoroughly, soak in salt water 4 to 6 hours.
Put into sufficient boiling water to partly cover and parboil one
hour. Stuff and put in double baker. Rub each duck generously
with butter. Put into quick oven. As soon as brown add water,
which has been kept hot, in which ducks were parboiled. Baste
often. After ducks are brown reduce heat to moderate oven. Bake
1 % hours. Some prefer celery and bread crumb dressing to the
sage and onion. Either must be rich with butter.
EVA H. THORNBURG.
PAGE SEVENTEEN
Baked Ham
Select 12 to 14-lb ham, wash and scrape with dull knife. Put
it in large kettle with tight cover, and pour over enough boiling
water to cover. Add whole cloves, cinnamon bark, parsley, celery
leaves, 2 onions, 6 chiles, 2 bay leaves and lemon peel. Boil five
hours. Let cool over night without uncovering. Lift from liquor
and put rind side down on large paper. With sharp knife shave
off all dark, smoked surface. Lift into baking tin, rind side up,
and then peel off rind. Mix a cup of brown sugar and one of
bread crumbs together and pour over ham, pressing very firmly.
Stick in whole cloves all over top surface, and pour one cup of
vinegar and water or sour claret into pan. Half an hour before
serving, brown in oven, basting often. When cold this ham will
slice almost like jelly. MRS. W. J. LAWLESS.
Beef Loaf
1% Ibs. lean beef (round steak) chopped fine, % pint cracker
crumbs, 2 eggs beaten light, a lump of butter half the size of an
egg (melted), 1 scant cup of sweet cream, % tablespoonful of salt,
% teaspoonful pepper, % nutmeg. Bake from % to % of an hour.
Serve hot or cold. If you like it richer add *4 H) pork chopped
fine with the beef. MRS. WHERRY.
Veal Loaf
Three pounds of veal, two pounds fresh pork chopped very fine,
together with six crackers powdered. One tablespoonful of butter,
four tablespoonsful of sweet milk, one teaspoon each salt, pepper
and sweet herbs, three eggs. Mold into a loaf and bake one hour.
The eggs can be omitted. M. J. POOL.
Baked Ham
Scrub ham thoroughly, put it in cold water and let water come
to a boil. Add a pinch of soda. Let boil for three hours. Take
from water and remove outer skin. Plaster ham with paste made
of 2 cupa corn meal, 2 eggs, % cup of brown sugar and little water.
Stick full of cloves and one allspice. Place in baking pan and sur-
round with following mixture: 1 teacup of rice, 2 tablespoons of
vinegar, 2 tablespoons of molasses, water. Bake very slcwly two or
three hours. MRS. GAYLORD MARTIN.
PAG 171 NINETEEN
AP?
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BILUS
Jellied Cabbage (from Boston Cooking School)
Soften half a package (one ounce) of gelatine in half a cup of
cold water and dissolve in a cup and three-fourths of boiling water;
let cool a little, then add three cups of chopped cabbage, two green
peppers, chopped fine, a teaspoonful of salt, half a cup of sugar, one-
fourth cup of lemon juice and one-fourth cup of vinegar. Mix to-
gether thoroughly and turn into a quart brick mold or bread pan.
When cold and firm cut in cubes or squares. Serve on lettuce leaves
with French or mayonnaise dressing. It is prettier served with small
pieces of pimentoes over it too. MRS. G. H. LETTEAU.
Cheese Salad
1 cup of cottage cheese % cup of chopped black olives
% cup of chopped apples 1-3 cup of chopped pimentoes
Mix all together, season with salt and red pepper to taste, roll in
balls the size of English walnuts, press half of walnut on either side.
Serve on crisp lettuce leaves with mayonnaise.
THEODOSIA B. CAMP.
Tomato Jelly Salad
Cook 1 can tomatoes, 1 teaspoon salt, % teaspoon paprika fifteen
minutes, strain and add 2 tablespoons granulated gelatine dissolved
in 14 cup cold water. Pour into individual molds; when cold and
firm serve on lettuce with mayonnaise. MRS. w. F>. WALKER
Cheese Salad
1 cup of grated American cheese 3 pimentoes
3 Xouchatelle cheese salt and pepper
10 olives cut up
Cream cheeses together, add salt and pepper, one tablespoon of
cream, olives, pimentoes, few drops of vinegar. Roll into small balls.
Serve with lettuce and mayonnaise. MRS. GAYLORD MARTIN.
Chicken Salad
1 cup of cold chicken cut in large bits
2 hard-boiled eggs, cut up
% cup celery, cut up and then dried on a towel
6 olives (should be cut up)
% cup mayonnaise (keep out one spoonful for the top of the salad)
PAGE TWENTY-ONK
Mix all lightly together and lay on lettuce, or cover with a
spoonful of mayonaise. Arrange the halves of 6 stoned olives on
top, and put white celery tops around the edge.
MRS. J. C. PEGLER.
Tomato Aspic
1 can of tomatoes 1 teaspoon of salt
1 slice of onion 8 cloves
2 bay leaves a dash of cayenne
a few celery tips % box of gelatine
slice of carrot Vz cup of cold water
juice of half a lemon
Strain the tomatoes, put in saucepan with onion, bay leaves,
celery tops, salt and pepper; let it come to a boil, then add gelatine
which has soaked two hours in the cold water. Stir until well dis-
solved. Add lemon juice, strain and turn into molds. When cold
pour mayonnaise dressing over it. MISS A. C. LOCKWOOD.
Hallowe'en Salad
Select a good sized head of cabbage (large or small according to
numbers to be served). With a sharp knife remove the center,
leaving enough to form a bowl. Around the upper outside edge
stick whole cloves, thus securing the outer leaves. Fill shell with
any good potato salad to which has been added a little chopped cab-
bage and cubed cucumber, and put on the top slices of boiled eggs
and bright red peppers cut in fancy shapes. EDNA STAPLES.
Egg Salad
Take one quart of midget or sweet pickles, one dozen hard-boiled
eggs, both chopped fine; add one pint of finely chopped cabbage and
a little salt and pepper. Mix all with a cup of thick sweet cream, or
whipped cream. MRS. C. H. BAKER.
SALAD DRESSINGS
Cream Dressing
Into three-fourths of a cup of thick cream, lightly whipped, beat
a scant half cup of sugar, and lemon juice or vinegar enough to
thin. A little salt. MRS. W. H. JAMISON.
Boiled Dressing
yolks of three eggs Vz teaspoon mustard
2 tablespoons of sugar V 2 teaspoon salt
1 tablespoon of butter 1 cup milk
1 tablespoon flour I cup vinegar
Stir butter, sugar, salt, mustard and flour in a bowl until smooth.
Add the egg and beat well. Then add the vinegar, last of all the
milk. Boil eight or ten minutes until like custard, stirring most of
the time. Will keep two weeks in a cool place.
MRS. STEINBERGER.
French Dressing (very fine)
2 tablespoons sugar 1 saltspoon of salt
a little pepper
PAGE TWENTY-TWO
Pay Your Bills
With CHECKS and you will never have to pay the second time
[ Every check that you give has to be en-
dorsed by the person receiving it before he
can get the money and when the checks
are returned to you, you have the best
kind of a receipt and one that cannot be
disputed. Your money is always safe
when deposited in the bank and is as con-
venient to use as if you carried it with you
OFFICERS AND DIRECTORS
Chas. S. Kersting, President F. N. Hawes
L. C. Torrance, First Vice President C. H. Baker
A. D. Hawks, Second Vice President N. H. Hosmer
H. G. Flint, Cashier
First National Bank
"~"~"~ ~~ PAGE TWENTY-THREE
I Sierra Madre Public Library |
The Sierra Madre Public Library has been in existence
more than twenty years. It was founded, and has been
supported, by citizens of Sierra Madre, and not by Andrew
Carnegie; a fact of some distinction in these days.
The Library has spacious grounds and an attractive
building. Three thousand volumes of choice literature are
upon its shelves. The reading-room receives the principal
magazines and periodicals of the day; and the reference
room is equipped with cyclopaedias and other reference
works. All these are accessible to anyone who chooses to
consult them. A beginning has been made toward a section
devoted to works referring to California and the Pacific
Coast. It is hoped in time to make this an important de-
partment.
The Library is open during the afternoon or evening of
each dav and a competent librarian is always in attendance.
HENRY J. POTTER,
President of Library Board.
I
PAGE TWENTY-FOUR
Mix these together, add the oil drop by drop until you have
stirred in five tablespoons. -Add three tablespoons of vinegar, and
beat hard until thick MRS. SUSAN ARNOLD.
V> Qup vinegar 3 tablespoons thick cream
3 well-beaten eggs sweet or sour
2 tablespoons sugar ^ teaspoon mustard
butter size of walnut
f% Boil the vinegar, mix sugar and eggs together with cream and
Bustard. Add to the vinegar, being careful not to curdle. While
not put in the butter, salt and paprika. Add whipped cream before
serving. MRS. J. E. FERRY.
Mayonnaise Dressing
For one quart take yolks of two eggs and beat very light. Add
oil by drops until you have an emulsion, and then in larger por-
tions, thinning with drops of lemon juice. Season with salt, paprika
and a little mustard and set in icebox. Beat together equal portions
of dressing and whipped cream. Curdled mayonnaise may be restored
by beating an egg yolk very light, and beating in the dressing,
(r. -sr. by drops, then by spoonsful.
We produce Sylmar Olive Oil under the
most favorable conditions from the finest
ripe olives grown in California. We own
the olive ranch, the trees and the most
improved mill. We pick, press and bottle
our own product. In a word, we pro-
duce the highest quality of olive oil in
the world.
From "Blossom to Bottle" on the
Largest Olive Ranch in the World
LOS ANGELES OLIVE GROWERS ASSOCIATION
Los Angeles California
PAGE TWENTY-FIVE
JICV
vanilla
cup of sugar
pint of double cream
Cranberry Frappe
Boil one quart of cranberries and two cups of water five
minutes. Put through a colander, add two cups of sugar and the
juice of a lemon. Add a teaspoonful of gelatine that has been dis-
solved in half cup of boiling water. Freeze. Serve with turkey.
MRS. G. H. LETTEAU.
Cafe Mousse
2 tablespoons ground coffee
% cup cold water
yolks of four eggs
Boil water and coffee until there are two table spoonsful of
extract. Whip yolks of eggs to a cream and add sugar and vanilla.
Whip a pint of double cream very stiff. Pour the coffee while hot
over the eggs, and sugar, lastly beat in well the cream. Pack in
a mold and pack in ice for at least three hours. MRS. FERRY.
Frozen Plum Pudding
Boil 1 cup of granulated sugar with *4 cup of water until it
forms a soft ball when dropped in cold water. Pour this over the
stiffly-beaten whites of eggs, beating all the while. When cold, mix
this thoroughly with 1 .pint of cream, put into freezer and turn
until mixture is partially frozen, then add 1 cupful of finely chopped
walnuts or nickory nuts, % cupful finely chopped raisins, *4 cupful
of candied cherries cut into small pieces, a little very finely sliced
citron, a tablespoonful of vanilla and a pinch of salt. Freeze this
again for 10 minutes, turn into a mold, cover with waxed paper and
a tight cover and pack in ice and salt for 3 or 4 hours.
Serve with claret sauce made as follows: Boil 1 cupful granu-
lated sugar and 1 cupful water until it makes a rather thick syrup.
When cold add claret to taste or about % pint. Serve the ice cream
in slices with the sauce poured over. This recipe will amply serve
six people. KATHERINE THATCHER BRAVINDER.
Florentine Loaf
1 scant pt. double cream % pint strawberry or other fruit
sugar to taste juice, sweetened
vanilla
PAGE TWENTY-SEVEN
Pour the fruit juice first into a quart mould, then the whipped
cream. Pack with ice and let stand several hours. Mashed fruit is
excellent whipped into the cream. MRS. J. E. FERRY.
Apple Snow
Pare four large apples and grate. Add one-half cup of sugar*
and the whites of two eggs and beat till white as snow. Add
flavoring. Serve in orange cups with candied cherries on the top.
A very dainty dessert. HARRIETT S. WRIGHT. M
Liemon Sherbet
1 qt. of milk juice of two lemons
1 pt. of sugar juice of two oranges
Stir constantly while adding fruit juice.
MRS. M. D. WELSHER.
Maple Ice Cream
1 pint of rich sweet cream
2 tablespoons of thick maple syrup
Add this to the cream and partially freeze. Add % cup of
walnuts, chopped very fine. Freeze a little more. Add the well-
beaten whites of two eggs. Freeze and pack.
Maple syrup dressing to serve hot with the cream: 1 cup of
grated maple sugar, % cup of boiling water. Cook five minutes.
Add four tablespoons of chopped walnuts and one teaspoon of
vanilla. Serve very hot. MRS. S. L. ARNOLD.
Pineapple Ice Cream
1 pint of rich sweet cream
1 small can of shredded pineapple
1 tablespoon of powdered sugar added to the cream
Put this in the freezer and partly freeze, then add the pineapple
and freeze a little more about ten minutes then add the well-
beaten whites of two eggs and finish freezing. Pack and let stand.
This is enough for eight dishes. MRS. S. L. ARNOLD. >
Tutti Frutti
Slice oranges, six bananas and a pineapple or use one can pine-
apple. Lay the bananas in a dish, sugar slightly and cover with
chopped nuts. Then a layer of oranges, sugar and nuts, then a
layer of pineapple, sugar and nuts, and lastly a layer of orange and
strawberries mixed lightly. Place and serve in individual dishes
with whipped cream on top and garnish with candied cherries.
The above makes an excellent salad for light luncheon if served
on lettuce leaves with a portion of sweet salad dressing on top.
Do not sweeten fruit as much as for a dessert.
MRS. H. G. FLINT.
CAKE
Cake Making
Perhaps the one secret of successful cake making is to have the
oven moderate. If you can hold your hand in the oven while you
count thirty, the heat is right. Unless otherwise directed, beat the
PAGE TWENTY-EIGHT
The City of Sierra Madre is supplied with an abundance
of the best mountain water taken from tunnels in the solid
rock and conveyed by pipes into covered reservoirs and from
thence distributed through twelve miles of pipe to its con-
sumers. This supply is augmented by a complete pumping
plant which is always available. The company being
mutual and not for profit, all property owners are interested
for its best welfare, and its board of directors are ever on
the alert to see that all residents have an ample supply of
pure water.
Under a recent analysis by our State Chemist at Berkeley
the water was pronounced free from all impurities.
W. S. ANDREWS,
President of Sierra Madre Water Co.
PAGE TWENTY-NINE
butter and sugar to a cream, and add the beaten yolks, then the
flour and baking powder twice sifted, and the milk. Beat thoroughly
after each ingredient, and lastly fold in the whites.
Potato Cake
4 eggs MJ cup of milk
1 cup of butter 1 cup of mashed potatoes
2 cups of sugar 1 teaspoonful of cloves
2 cups of flour 1 teaspoonful of cinnamon //^
1 cup of chocolate 1 scant teaspoon of nutmeg
1 cup of walnuts 2 teaspoons of baking powder
Mix potatoes with milk and yolks of the eggs. This is an ex-
cellent cake. MRS. A. D. HAWKS.
Cocoanut Cake
1 cup sugar 2 cups flour
% cup milk 1*6 teaspoons baking powder
% cup corn starch butter size of walnut
yolks of two eggs vanilla
Beat the eggs very lightly, gradually add the sugar, then the
milk to which the corn starch has been added and well mixed, flour
and lastly the butter melted. Beat well together.
FILLING Use the whites of the eggs for a boiled frosting, adding
the cocoanut. I use a coffee cup for measuring.
MRS. STEINBERGER.
Cream Cake
1 cup sugar 1 % teaspoons baking powder
1-3 cup butter % cup milk
any flavor ,
Work butter and sugar to a cream, add the milk. Sift flour
three times; third time add baking powder. Then mix all thoroughly.
CREAM FILLING 1 V 2 cups fresh rich milk, 2 tablespoons of
corn starch, 1 yolk of egg, sugar to taste and flavor.
The above will make two large layers.
MRS. EMMA H. CURTIS.
Strawberry Cake
1 cup sugar 3 eggs (beaten separately)
1 cup strawberry jam 2% cups flour
% cup butter 1 teaspoon soda
spices (nutmeg, cloves, allspice and cinnamon)
Bake in two layers. MRS. B. W. ANDREWS.
Silver Layer Cake
1 cup sugar 1 2-3 cups flour
1-3 cup butter 2 teaspoons baking powder
2-3 cup milk % teaspoon vanilla
4 whites of eggs, well beaten
Cream the butter and sugar and vanilla, add the milk, then the
flour in which the baking powder has been sifted. Fold in the
whites. CARRIE BOTTOLF.
PAGE THIRTY
Old-Fashioned Sponge Cake
4 eggs 1 cup flour
1 cup granulated sugar % teaspoonful baking powder
juice of one good-sized lemon
Break the eggs, keeping the yolks and whites separate. Beat the
yolks ten minutes. Beat the whites until the dish can be turned
upside down and the whites hold firmly. Add the sugar to the
yolks and beat again until light and foamy. Add the. lemon juice.
Sift the flour twice. Fold the flour and whites do not beat into
the mixture. Bake in a moderate oven for twenty minutes. This
sponge cake should be eaten with hot coffee or chocolate, served
with whipped cream. MISS ANNIS B. COFFEY.
Rice Cake
4 eggs 1 cup butter
1 cupful rice flour 1 teaspoon baking powder
1 cup granulated sugar
To prepare: Cream butter and sugar and beat hard. Add 1
egg with a little flour at a time until all are in. Bake about an hour.
MRS. F. R. YERXA.
BISCUIT, CAKES & PASTRY
OF ALL KINDS
Are Easy to Make If You Use
CREAM PUFF
BRAND
SELF-RAISING FLOUR
DON'T BE PREJUDICED
TRY IT
PAGE THIRTY-ONE
Hot Water Sponge Cake-
Beat the yolks of 4 eggs together with 2 cups of fine powdered
sugar; stir in gradually 1 cup of sifted flour, and the whites of 4
eggs beaten to a stiff froth, then 1 cup of flour in which 2 tea-
spoonsful of baking powder have been stirred, and lastly a small
teacupful of boiling water, stirred in a little at a time. Flavor, add
salt and however thin the mixture may seem, do not add any more
flour. Delicious with strawberries. MRS. W. P. CALEY.
Feather Cake
1 cup sugar % cup milk
1 cup flour 1 good tablespoon melted butter
1 egg 1 teaspoon baking powder
pinch of salt
Bake in two jelly tins. LYDIA M. WEBSTER.
Orange Cake
Two cups sugar beaten with 4 eggs not separated; beat till very
light. 2y 2 cups flour sifted with 2 teaspoons baking powder; stir
in one cup of hot water the last thing. Flavor with grated orange
peel. When baked frost with boiled icing into which the grated
rind of 1 orange has been beaten. MISS VANNIER.
Connecticut "Election" Cake
3 Ibs. of flour 2 eggs
l%lbs. of sugar 1 nutmeg, grated
% Ib. of lard 1 tablespoon powdered niace
% Ib. of butter 1 % pints milk
1 Ib. of raisins l / 2 pint yeast
* Ib. of citron 1 wine glass brandy
1 wine glass wine
Mix the flour, half the sugar, the lard and milk at noon, with
a cake of compressed yeast, dissolved in a half pint of water, or a
half pint of yeast sponge. After supper add butter creamed with
the remaining sugar, eggs beaten light, fruits, spice and brandy.
Salt to taste. Beat all thoroughly together and cover for the night.
In the morning lift with a skimmer into pans, as lightly as possible.
Raise a few minutes and bake in a slow oven for 45 to 60 minutes.
When cool, ice with boiled icing. This will make four good-sized
loaves, and must be baked in round tins, if kept to the custom. In
use in our family for over fifty years. MRS. W. S. ANDREWS.
Mocha Cake>
2 eggs beaten very light 1 heaping teasyoon bak. powder
1 cup sugar a pinch of salt
1 large cup flour flavor with vanilla
Put on the stove half cup of milk, teaspoonful of butter, and let
come to a boil, and then pour over the other ingredients, and beat
very light. Bake in two tins.
FILLING One cup powdered sugar creamed with % cup of but-
PAGE THIRTY-TWO
PAGE THIRTY-THREE
14
eggs
glass
cups sour milk
rind and juipe of 1 lemon
Ib seedless raisins
to citron
ter; 2 tablespoons strong coffee, 2 tablespoons dry cocoa. Flavor
with vanilla and spread between and on top of cakes.
MRS. COPPS.
Christmas Fruit Cake
Three teaspoons soda dissolved in hot water and let stand until
cake is stirred,
l^cups white sugar l%cups light brown sugar
3 good tablespoons butter
Cream butter and sugar. Add:
1 cup syrup
fruit juice or black coffee
V 2 grated nujtiteg
2 teaspoons allspice
2 teaspopns cinnamon
1 cup^ropped nuts
Enough flour to make stiff batter. Stir well and add dissolved
soda. Bake one hour. Make two or three weejts before using.
After cooling, put away in a tin box . MRS. KEYS.
Solid Chocolate Cake
2 ounces chocolate dissolved in 5 tablespoons boiling water
% cup butter creamed % cup milk
1 % cups granulated sugar l%cups flour
4 eggs \ 1 heaping teaspoon ,bak. powder
Cream butter, add sugar gradually, and beaten yolks of eggs.
Then add melted chocolate, milk and flour into which baking powder
has been sifted. Give wljole a vigorous beating. Beat whites of
eggs to a stiff froth, stir carefully into mixture, add teaspooli of
vanilla, and mix quickly and lightly and bake in a moderate oven.
MRS. ROBERT MAHAR.
Spice Cake (no eggs)
1 cup granulated sugar 1
1 pinch salt 1
1 teaspoonful cinnamon 1
% teaspoonful cloves 1
% teaspoonful nutmeg 2
1 tablespoonful butter
Molasses Cake
1 egg V
% cup butter 1
1 teaspoon soda. 2
Put togther in" this <>rder
and soda, flour.
Orange Cake
1 cup of sugar
1 cup of milk
1 /6 cup of butter
I
tablespoonful molasses
teacupful sour milk
tablespoonful soda
cup raisins dredged with flour
cups flour
MRS. S. C. COLLINS.
% cup boiling water
1 cup molasses
2 cups flour
Egg, molasses, boiling water, butter
MRS. A. C. LOCKWOOD.
2 % cups of flour
2 eggs
2 teaspoons baking powder
1 teaspoon lemon extract
ICING Grate the rind of a firm orange into a basin, add the
PAGE THIRTY-FOUR
Hardware and Plumbing
Dealers in Builders' Hardware, Stoves, Granite
Ware, Tin Ware, Cordage, Paints and Oils, Pipes
and Fittings, Plumbing and Tinning. Repair
Work a Specialty & & & & &
Sunset Pasadena Main 8350 Home Red 26
Clark & Graham
Central Avenue Sierra Madre
S. H. SP AFFORD
^
.
Dealer in Harness, Robes, Blankets, Whips, Sweat
Pads, Etc. Repairing Neatly Done. Telephone
Black 46. At Sierra Madre Hardware Co. 's Store
Sierra Madre Feed and Fuel Co.
Wholesale and Retail Dealers in Hay, Grain,
Wood, Coal and Poultry Supplies
SUNSET MAIN 6213 HOME BLACK 50
PAGE THIRTY-FIVE
LOOKING TOWARD THE MOUNTAINS
Knights of King Arthur
This boys' club was organized a little over two years
ago and now has an active membership of twenty members,
boys of twelve years and over being eligible. The growth
and work of the club was hampered by not having a suitable
meeting place, but last spring, sufficient money having
been raised by subscription and entertainments, a frame
building was erected on East Central Avenue on land
loaned by Mrs. J. H. Wright. This is intended to serve as
a club room and gymnasium, and will be more completely
fitted up for the latter purpose as soon as the small out-
standing debt against the building is paid. The club is
not allied with any church or other organization, but is
controlled entirely by the boys themselves under the super-
vision of Mrs. Wright.
PAGE THIRTY-SIX
Juice of orange and a little lemon juice, enough to give a little
acid to the icing, and still retain the flavor of orange. Add pow-
dered sugar until thick enough to spread and keep firm. If cake
is baked in layers, use icing for filling, not quite as stiff as for top
and sides. Will set quickly, if enough sugar is used.
MRS. W. S. ANDREWS.
Crullers
1 cup mashed potatoes (salted) 2 tablespoons butter
1 teaspoon milk
Put these in the bowl and beat very light. Then add:
2 eggs %cup milk (beat in slowly)
grating of nutmeg 4 cups flour (well sifted)
1% cups granulated sugar 2 teaspoons of baking powder
Fry in hot lard. Roll in powdered sugar while warm.
MRS. M. A. WILLIAMSON.
Doughnuts
1 pint sugar % teaspoon cinnamon
2 l / 2 tablespoons melted butter 2 V 2 teaspoons Royal bak. powder
2 eggs a /4 teaspoon nutmeg
1 pt. milk 1 % teaspoons salt
flour
Cream butter, add y 2 of the sugar. Beat the eggs very light,
add the sugar and eggs, add the milk; sift together baking powder,
salt, cinnamon, nutmeg, and a little flour. Add enough flour to
the mixture so that you can handle. Keep the dough as soft as
possible. ELIZABETH STEINBERGER.
Crullers
1 egg
1 tablespoonful olive oil, or melted lard
2 teaspoonsful sifted sugar
enough flour to roll
Mix oil, or lard, with sugar, add well beaten egg, and flour. Sea-
son with nutmeg or any desired flavoring. Cut, and fry as dough-
nuts. Cruller cutters can be purchased at almost all first class
hardware stores. MRS. HOLAHAN.
Mocha Icing
1 cup of granulated sugar 1 cup of unsalted butter
2-3 cup of strong coffee
Rub the butter and sugar to a cream, strain the coffee through
a cloth and add slowly while warm. Spread on cake and sprinkle
with chopped nuts.
Omit coffee and add other flavoring for rich white icing.
THEODOSIA B. CAMP.
Boiled Frosting
1 cup sugar 2 whites of eggs
1-3 cup water pinch of salt
spoonful of vinegar
PAGE THIRTY-SEVEN
Boil sugar and water till it strings, pour over beaten whites of
eggs to which vinegar and salt have been added. Beat until cool
enough to spread.
Caramel Frosting
Two-thirds cup each of dark and light brown and white sugar,
2-3 cup cream; let boil 5 minutes and stir constantly while boiling.
Stir after taking from the stove till creamy, and when cool put in
1 tablespoonful vanilla. DAISY E. HAWKS.
FANCY CAKES
Brownies
2 eggs % cup flour
1 cup sugar % Ib walnuts
% cup butter vanilla flavoring
2 squares unsweetened chocolate
Melt chocolate and butter and pour on sugar, add flour, then
eggs. Bake thin in slow oven; cut while hot. MRS. COPPS.
Cocoanut Biscuits
1 Ib flour % Ib sugar
% Ib butter % Ib cocoanut
Mix thoroughly dry, then mix with 2 well-beaten eggs, break into
little rough pellets and bake in a moderate oven until light brown.
. MRS. J. G. BLUMER.
Small Tea Cakes
3 cups flour 1 cup sugar
1 cup milk small piece of butter
3 teaspoons baking powder
Roll out as for pie crust, spread with butter, then sprinkle with
sugar and cinnamon, roll up tight and cut in slices not too thick
bake. MRS. VANNIER.
Walnut Wafers
% Ib sugar % teaspoon baking powder
% Ib walnut meats, broken up 1-3 teaspoon salt
3 even tablespoons flour 2 eggs
Beat the eggs and other ingredients, and lastly the walnuts.
Drop on buttered tins and bake. MRS. J. E. FERRY.
Cream Puffs
% cup butter 1 cup flour
1 cup water 3 eggs
First boil water, add butter, then flour. Let come to a boil,
then let cool; stir in eggs one at a time, then put one tablespoonful
of dough into each gem pan and bake.
CREAM FOR PUFFS Two and one-half tablespoons flour, %
cup sugar, pinch of salt, milk to thin. First poil pint of milk in
double boiler, then add mixtures, and beat well, then add one egg,
and flavor. MRS. W. E. WALKER.
German Boobies
Take as much soft bread dough as would make two loaves,
PAGE THIRTY-EIGHT
Maximum Style, Comfort and Service-
Minimum Price
"Queen Quality" expresses every letter of shoe satisfaction without
crossing the boundaries of reasonable price. Attractive, comfortable,
convincing.
Full assortments of "Queen Quality"
Boots and Ox fords. Over One Hundred
different models including all leathers
and newest designs.
$3.50 and $4.00
The Most Progressive Shoe Concern of
the Pacific Coast
You cannot make an unsatisfactory purchase at our stores. Our guar-
antees cover every point within reason and are honestly backed up.
TWO
461 sotTH BROADWAY * ssa SOUTH SPRXNO STRKBT
PAGE THIRTY-NINE
EPISCOPAL
CHURCH
LIBRARY
CONGREGATIONAL
CHURCH
add 3 eggs, 1 cup sugar, and a little melted butter, mix well and
put to rise.
FILLING
2 cups chopped raisins 1 cup chopped currants
2 cups chopped almonds % cup chopped citron
1 cup sugar
2 teaspoons cinnamon
enough melted butter to make a paste
When dough is light roll out as thin as blotting paper, put a
layer in a square tin well buttered. Spread on a layer of filling,
and pour melted butter over. Put another layer of dough and
another of filling, and more melted -butter. Continue until you have
Live Oak Dairy
Pure Milk and Cream. Two
Deliveries Daily. Home Tele-
phone Blue 27
H. P. OLSEN
B. KRAUSE, TAILOR
Ladies' and Gentlemen's Suits Made to Order.
Dry Cleaning, Pressing, Repairing, Ladies'
Garments a Specialty. First Class Work at
Reasonable Prices
PAGE FOitTY-ONE
three or four layers; finish with filling and a little extra sugar
and cinnamon. Let rise, and cut in small squares before baking.
MISS GOLDA NORTON.
Short Crust for Fruit Tarts
Take 4 ounces butter or lard and 6 ounces flour. Rub the
butter well into the flour, adding a pinch of salt. To the yolk of
one egg add a few drops of lemon juice, a tablespoonful of pow-
dered sugar and a tablespoonful of water. Drop this into the flour
and work it up with as little extra water as possible. To be rolle
out only once. MRS. F. P. CONARD.
Crisp Rusks for Afternoon Tea
One Ib flour, 2 oz. sugar, 3 oz. butter, 2 teaspoons baking powder,
1 egg and little milk to make it proper consistency. Roll out not
too thin and cut in small rounds, and when baked cut in halves
and turn white sides uppermost to brown in oven. Butter before
serving. MRS. F. P. CONARD.
Oat Meal Cakes
1 tablespoon of butter separately)
1 cup granulated sugar 2 teaspoons of baking powder
2 eggs (yolks and whites beaten 1 teaspoon vanilla
2% cups of oatmeal, uncooked
Drop a small teaspoonful on buttered pan, three inches apart.
Bake in quick oven A few chopped English walnuts may be added.
MRS. NORMAN BRIDGE.
You Need The Best
For success with these recipes you
should use only the best and purest
ingredients. The place where you
can be sure of what you are getting is
RETTS & W ELS HER, Proprietors
PAGE FORTY-TWO
BREAD
Nut Bread
1 cup chopped English walnuts 1 cup (scant) sugar
4 cups wheat flour V6 teaspoon salt
2 cups sweet milk 1 egg
4 teaspoons baking powder
Put in baking tins, let rise % hour, bake about % hour.
MRS. E. A. HOFFMAN.
Brown Bread
1 large cup graham flour % large cup sugar
1 large cup wheat flour % teaspoon salt
% large cup molasses 1 teaspoon soda
1 cup corn meal raisins if desired
Mix with enough sour milk or part water to a soft batter. Cook
in uncovered baking powder cans 2 */ 2 hoprs, but with tight lid on
kettle. Bake 15 minutes. MRS. W. S. ANDREWS.
Brown Bread
l^cups graham flour 1 small cup black molasses
% cup wheat flour %cup raisins
1^ cups sour milk 1 egg
1 cup corn meal 1 rounding teaspoon soda
%cup chopped walnuts % teaspoon salt
Steam two hours. MRS. E. A. HOFFMAN.
Furniture and House Furnishings
Tents, Awnings, Paints, Oils, Porch Curtains
Reynolds, Renaker & Bergien
Undertakers
Home Telephone Black 36
Joseph J. Bergien, Proprietor
PAGE FORTY-THREE
Corn Bread
1 egg 1 cup flour
% cup sugar 1 cup corn meal
1 cup sweet milk 2 teaspoons baking powder
% teaspoon salt
2 tablespoons butter or other shortening melted in baking pan
Beat egg, sugar and salt together, add flour and corn meal into
which baking powder has been sifted, and beat in melted shortening.
Cream Biscuits
1 pint milk 1 teaspoonful sugar
8 tablespoonsful flour a little salt
2 eggs piece of butter size of an egg
Beat eggs very light, add to the well-mixed batter. Bake in
gem pans or cups that have been well oiled. MRS. HOLAHAN.
Brown Bread
One-half cup each of flour, corn meal, graham or whole wheat
flour and best molasses or syrup, 2 eggs well beaten, 1 cup sweet
milk, 1 small level teaspoon of soda dissolved in a little water. This
makes three loaves, using 1-lb baking powder cans filling half full.
Steam 1 y 2 hours. This is an absolutely perfect recipe.
MISS FANNIE HAWKS.
J^heodore Nie /son's
Decorating Establishment
Fine European, Japanese and
Domestic Papers
Phones Main 1226 F 1226
6l8 South Spring St., Los Angeles
PAGE FORTY-FOUR
Pop Over
One pint flour, 1 pt. milk, 2 eggs. Grease iron gem pans and
put into the oven to become very hot. Beat the eggs (without
separating) until very light. Add to them a pinch of salt and the
milk; then pour this gradually on to the flour, beat well. Fill cups
half full of the mixture. Bake in very hot oven about thirty min-
utes. Oven should be from 430 to 450 degrees Fah. Do not look
at them for ten minutes. ELIZABETH STEINBERGER.
Rye Gems
1 cup rye flour or meal
1 cup wheat flour (sifted together)
1 tablespoon sugar
% teaspoon salt (mix thoroughly)
1 egg, well beaten
1 cup sour milk or cream into which beat
1 heaping teaspoonful soda until it foams
Mix all together and if too stiff add more sour milk. Bake in
gem pans. MRS. DICKSON.
Baking Powder Biscuits
3 cups flour % teaspoon salt
2 heaping teaspoons bak. powd. 1-3 cup of butter or shortening
1 cup of milk
Have the salt and baking powder in the flour, rub in the butter,
and stir in the milk. Work until smooth, roll very thin, spread
with melted butter, double together and cut into small biscuits.
Bake. CARRIE BOTTOLF.
A Breakfast Dish
1 pint of cofnmeal % teaspoon salt
3 tablespoonsful flour Vfe teaspoon baking powder
1 tablespoonful molasses 2 eggs
Mix cornmeal and flour, and scald with enough hot milk to
thoroughly moisten; to this add eggs well beaten, molasses, salt
and baking powder. Drop batter from tablespoon into boiling lard;
brown; serve with maple syrup. MRS. HOLAHAN.
Alphonso De Maio
First-class Shoe Repairing Shoes Made to Order
Baldwin Avenue near Central
PAGE FORTY-FIVE
CATHOLIC CHAPEL
Postal Receipts Growing
The figures showing business done by postoffices are be-
coming accepted more and more as a reliable source of
information as to the growth and cities and smaller com-
munities. It is therefore of interest to note the increase
in the business done by the Sierra Madre Postoffice as set
forth in the following statment:
costal receipts for quarter ending Jan., '07, were $575.10
Postal receipts for quarter ending Jan., '09, were $917.62
Sierra Madre being a residential community, the increase
in postal receipts indicates a rapid growth in the number
of patrons of the office.
CABOT A. YERXA,
Postmaster.
j
1
PAGE FORTY-SIX
HE Press on which this book was printed
and from which comes the SlERRA MADRK
NEWS every Friday & & &
*-.
k ECIPE for use when you want good print-
ing don't get into a ste*w over it. Tell
your troubles to us. We will fix up something
good. If you don't like the looks of it we will
make pi of it and try again. But be sure of this
we will please you X ^ Ng v<
THE NEWS PRINTERY
PAGE FORTY-SEVEN
Short Bread
4 Ibs. flour 2 Ibs. butter
% Ibs. sugar
Mix thoroughly together and knead a good while. The lightness
depends upon the kneading. Roll out % inch thick and bake in
shallow pans. Cut in squares and serve with dessert. This will
keep for a long time. MRS. JOHN HART.
Corn Gems
2 cups flour Yz cup butter
2 cups corn meal 2 teaspoons baking powder
1 cup sugar 3 eggs
2 cups sweet milk or water (better if beaten separately)
If mixture should be too thick add a little more milk. Bake in
iron gem pans if you can. MRS. JOHN HART.
Brown Bread
l^cups cornmeal 2 cups sour milk
l%cups graham flour 1 cup molasses
1 cup rye flour 1 teaspoon (large) soda
1 cup raisins salt to taste
Bake slowly one hour. MRS. S. H. HOLMES.
| One thing the ladies neglected to men-
tion when writing the recipes in this book
was to purchase your meat at the Cen-
tral Market
J We personally select all our fresh meats
and know we carry the hest
CJ Give us your business and we will serve
you promptly and well
SIERRA MADRE CENTRAL MARKET
J. G. SLAYTON J. D. RASMUSSEN
PAGE FORTY-EIGHT
PIES
Lemon Filling for Cake or Pie-
Make a custard of the grated rind and juice of 1 lemon, 1 cup
white sugar, 3 eggs, reserving the whites of 2, and 1 cup boiling
water. Cook in double boiler and add 4 teaspoonfuls of flour stirred
free from lumps and a little water. When done add a piece of but-
ter size of an egg. If used for pie, make a marangue of the whites
of the 2 eggs beaten to a stiff froth and Vz teacupful of sugar;
spread, return to oven and brown slightly.
LAURA H. STEVENSON.
Mock Mince Pie
4 soda crackers, rolled, not fine
l%cups sugar
1 cup fruit juices from canned fruit and a little molasses
1-3 cup of lemon juice or vinegar
1 cup raisins seeded and chopped
%cup butter
2 eggs well beaten
Mix ingredients in order given, adding cinnamon, cloves and
nutmeg to suit the taste. This will make two pies.
MRS. M. E. ENTWISTLE.
New England Apple Pie-
Line a deep plate with paste and heap up with apples peeled
and sliced. Put on top crust but do not press down. When done
remove top crust and season with one cup of sugar, butter the size
of walnut, with grated nutmeg on top.
Lemon Pie
Three-fourths cup sugar, 2 eggs, reserving white of 1 for frost-
ing; 1 tablespoon flour, 1 tablespoon butter, pinch of salt, juice
of 2 small lemons or one large one, 1 cup hot water. Cook until
thick. Line pie plate with rich crust and bake and when done pour
in jelly, cover with frosting and brown in oven.
MRS. P. BIEDERMAN.
Pumpkin Pies
For two pies, line two pie plates with paste and make filling as-
follows: l l /2 pints milk, 3 eggs well beaten, 2 cups of pumpkin
after it is boiled and strained through sieve, 1 cup sugar, 2 tea-
spoons ground ginger, 2 teaspoons ground cinnamon, pinch salt. Stir
all together and fill pies. Bake slowly until a rich color.
MRS I. N. WARD.
PUDDINGS
English Plum Pudding
1 cup beef suet chopped fine % nutmeg grated
2 cups raisins -/ z teaspoon allspice
2 cups currants % teaspoon cinnamon
PAGE FORTY-NINE
ALLURING MOUNTAIN STREAMS
1 cup flour % teaspoon ground cloves
1 cup bread crumbs or cornmeal 1 teaspoon salt
1 cup sugar peel Vz orange chopped fine
% Ib citron cut fine 4 eggs well beaten
}fe cup wine or brandy peel of L /z lemon choped fine
Boil steady four hours. LYDIA M. WEBSTER.
Adel's Iiemon Souffle
3 eggs grated rind % large lemon
3 teaspoons sugar 1 teaspoon flour
Beat the whites and yolks separately very dry. Beat the sugar
into the yolks, add the grated rind and whites and lastly a tea-
spoonful of flour. Bake in buttered dish and serve at once.
Johnie's Delight
2 cups of dry bread crumbs % teaspoon of soda
1 cup sweet milk 1 egg
% cup molasses salt
% cup melted butter juice of lemon
% cup raisins spice to taste
Steam two hours and serve with hard sauce.
MRS. J. E. FERRY.
A S. MEAD
Real Estate, Insurance, Loans, Rentals and
Notary Public. We have the Largest and
Best Realty List in Sierra Madre . . .
OME TELEPHONE EXCHANGE 2
rating Block SIERRA MADRE
PAGE FIFTY-ONE
NOTES
PAGE FIFTY-TWO
Steamed Fruit Pudding
One heaping cupful dry bread crumbs, half cup butter, half cup
currants and raisins mixed and chopped with one large sour apple,
half cup sugar, one-fourth cup molasses, half cup sweet milk, one-
fourth teaspoon soda, one teaspoonful of baking powder, one-fourth
teaspoon of each kind of spice, half cup of flour. Melt the butter
and mix with the crumbs, stir the soda in with the molasses and
mix the baking powder with flour. Steam in cups for one hour.
This serves four persons.
Sauce for Fruit Pudding
One tablespoonful butter, half cup sugar, one cupful water, one-
teaspoonful flour. Boil the sugar, water and flour, add butter and
flavor with nutmeg. MRS. ROBERT MAHAR.
Pineapple Pudding
1 lb can grated pineapple 1 box gelatine
1 cup sugar 1 cup Eng. walnuts, chopped fine
2 cups water 1 cup whipped cream
To prepare: Heat pineapple with water and sugar. Soak
gelatine in one cup of water for two minutes, then add to hot pine-
apple. Set to cool and when it begins to harden, stir in cup of
whipped cream and English walnuts. Set to harden over night and
serve with whipped cream. MRS. CABOT A. YERXA.
Suet Pudding
1 cup suet chopped fine 1 level teaspoonful soda
1 cup raisins 1 teaspoonful cinnamon
1 cup sour milk 1 teaspoonful cloves
1 cup molasses flour to mix stiff
Steam two hours. Have water boiling before putting steamer
on. Any sauce desired. MRS. S. C. COLLINS.
Graham Pudding
1% coffee cups graham flour 1 egg
% coffee cup molasses 1 level teaspoonful soda
% coffee cup butter %cup raisins
% coffee cup sweet milk %cup currants
Salt and spice to taste. Steam 2 % or three hourb.
MRS. H. J. POTTER.
Peach Short Cake
% cup of butter %cup milk
1 egg 2 cups flour (scant)
%cup sugar 2 teaspoons baking powder
pinch of salt
Put flour first in the bowl, baking powder, sugar, milk, butter and
egg. Give one good stir; if the spoon will stand straight in the
mixture it is stiff enough. After cake is baked cut half. Cover
the layers with sliced peaches. Sprinkle with powdered sugar.
MRS. M. A. WILLIAMSON.
PAGE FIFTY-THREE
Strawberry Shortcake
3 cups of flour 2 tablespoons of butter
3 teaspoons baking powder I cup rich milk
Sift flower and baking powder three times. Rub in the butter
so thoroughly that the mixture is perfectly fine. This will take
five minutes. Stir the milk in quickly. This will make a soft
dough. Dredge with flour and roll out about an inch thick. Bake
in quick oven. When done, split the cake apart and butter both
sides. Put a thick layer of strawberries cut in two and mixed with
powdered sugar between layers, and spread whipped cream on top,
decorated with whole strawberries. MRS. W. H. McGILL.
Raisin Puffs
2 eggs 1 cup of milk
V&cup butter 2 cups flour
2 tablespoons sugar 3 teaspoons baking powder
1 cup of raisins cut in pieces
Steam one hour. Makes ten cups half full.
SAUCE
1 egg % cup sugar
1 tablespoon flour or corn starch
Add boiling water to thicken. Any flavoring preferred.
MRS. ROBERT MAHAR.
Puffs, AVith Orange Sauce
% cupful butter 1 cupful sugar (granulated)
1 cupful milk 1 cupful of powdered sugar
2 cupsful flour 3 eggs
2 teaspoonsful baking powder 2 oranges (rind and juice)
Grate the rind from the oranges, squeeze the juice upon the
rind and set away until needed to finish the sauce. Beat the butter
to a cream, gradually add the granulated sugar, and when the
cream is well beaten, add the beaten yolks of the eggs. Beat well,
add the milk and then stir in the flour, with which the powder has
been mixed. Bake for twenty minutes in well buttered muffin pans.
While the puffs are baking, make the sauce. Beat the whites of
the eggs stiff, and gradually add the powdered sugar and then the
orange juice and rind. The sauce is then ready to use. Turn the
puffs out on a flat dish, and pour the sauce over them.
MRS. CARLTON J. PEGLER.
VEGETABLES
When Italian spaghetti or pastes are mentioned in recipes, the
domestic brands may be substituted, as they will be found of equal
value in quality, and are greatly superior from the standpoint of
cleanliness in manufacture.
Macaroni and Cheese
Put% Ib of macaroni into boiling water with one teaspoonful
of salt, boil three minutes, place in fireless cooker for eight hours.
To one quart of stewed tomatoes add one red chili pepper, and salt
to taste. Drain macaroni, place layer in baking dish, add bits of
PAGE FIFTY-FOUR
SIERRA MADRE LODGE, F. AND A. M.
Stated meeting nights, First Tuesday of each month in their new hall
in the Woman's Club House. All Masons welcome.
OFFICERS
W. M., J. Hanselman; S. W., M. H. Bridle; J. W., W. J. Lawless; S. D., Wm.
Deutsch; J. D., M. D. Welsher; S. S., G. H. Letteau; J. S., W. E. Bechtel-
heimer; Treasurer, H. G. Flint; Chaplain, J. A. Osgood; Marshal, T. D.
Veon; Tyler, F. Beterman; Secretary, S. H. Spafford.
S. R. G. TWYCROSS
Real Estate - Rentals - Insurance - Notary Public - Special
Delivery - Office Telephone Black 11; Residence Green 2
PAGE FIFTY-FIVE
butter and grated cheese, and cover with tomatoes; do this until
dish is full. Omit the tomato sauce from top layer, cover macaroni
thickly with grated cheese and butter. Bake % hour.
MRS. CRISP.
Stuffed Egg Plant
4 large egg plants 2 tablespoons cream
4 tablespoons cracker crumbs 2 tablespoons butter
Cut egg plants in two and boil twenty minutes in salted water.
Drain, scoo ) out insides and chop fine, season with salt and pepper,
add butter, crumbs and cream, put back into shells, and bake slowly
for forty minutes. MRS. E. A. HOFFMAN.
Baked Stuf'ed Cyinbaline or Summer Squash
Cook th? same as stuffed egg plant.
Tomato FritU s
To one can tomatoes add one-half teaspoonful of salt, one tea-
spoonful of baking powder, one teaspoonful of sugar, then add
enough flour to make a very stiff batter. Drop in by spoonfuls in pan
of hot fat, fry to a golden brown. ELIZABETH S. DIETZ.
A Japanese Method of Cooking Rice
Soak one cup of good head rice in one cup of cold water twenty
minutes. Drain and boil in one cup of cold water for fifteen minutes
over a hot fire, then five minutes over a very slow fire until the rice
is dry. J. MAXDAI.
Escalloped Corn
1 can corn 2 cups of milk
2 eggs 1 tablespoonful of butter
Season with salt and pepper and bake in oven twenty minutes.
(Grated fresh corn is superior to canned corn. )
Escalloped Squash
Prepare summer squash and boil until tender; pour off the
water and add one tablespoonful of butter, pepper and salt to
taste, and thoroughly mash. Place in baking pan and cover with
a quantity of bread crumbs or cracker crumbs. Sprinkle with salt,
pepper and pieces of butter. Bake until brown.
Cuban Beans
MRS. C. H. BAKER.
1 quart of Spanish beans 9 dry red chili peppers
3 to 4 Ibs. real fat ham shank 7 good sized onions
1 teaspoon dry mustard mixed
To prepare: Wash beans thoroughly, place in large kettle with
ham shank and cover well with cold water. Remove the seeds from
red peppers and cut peppers in half. Add these to beans. Then
slice onions quite small and place in with beans. Add the mustard just
before ready to serve beans and stir in thoroughly. Before serving
ham, remove the rind. Cook five hours over a slow, steady fire.
MRS. CABOT A. YERXA.
PAGE FIFTY-SIX
REMEMBER THE ADVERTISERS
Residents of Sierra Madre are reminded
that the stocks of goods carried by out
local stores are attractive and complete.
More frequent investigation of them is
recommended to club members espec-
ially. It should be remembered that
this book is made possible by the lib-
erality of the advertisers and the mer-
chants are the ones on whom fall most
of the burdens in support of the com-
mercial and civic enterprises of the city.
COOK BOOK COMMITTEE.
BELLCRESCENT SODAS
Better than the crackers you
THOUGHT were best
Sold under Mission, Star and
Angeles Brands. Made by
Kahn-Beck Co. Los Angeles
PAGE FIFTY-SEVEN
Creamed Cabbage
1 small cabbage 1 e^g
1 tablespoon butter % cup cream
2 tablespoons vinegar
Chop fine and boil cabbage in salted water until tender and.
drain. Beat the egg very light, and add the cream, beating thor-
oughly, then stir the vinegar in slowly, add to the cabbage and
cook until it thickens, but do not boil. MRS. E. A. HOFFMAN.
StuflVd IJell Pen-ers
Wash in cold water, then cut a slice from the stem end of
peppers, remove seeds and white membrane; fill with cooked maca-
roni which has been mixed with tomato sauce, well seasoned and
strained. Grate cheese over the tops after filling with the macaroni.
Put in baking pan, add a small amount of water and piece of butter.
Bake slowly abort one-half an hour, basting every ten minutes with
the water in the pan. MRS. CARLTOrf J. PEGLER.
Baked Bears AVith Tomato
One quart of dry beans soaked over night in two quarts of cold
water. In the morning drain off water and put on to boil with
one-half pound salt pork. Let it come to a boil, then drain off water
and add hot water and boil slowly until tender. Then turn into
baking pan and add two tablespoons of molasses, salt and papper to
taste. When nearly don* 3 turn one cup of tomato juice over the top
and bake in a slow oven four or five hours.
MRS. M. E. NICHOLS.
Corn Fritters
7 soda err ckers 3 eggs
1 can corn salt and paprika
Roll crackers and add to beaten yolks and corn. Beat well.
Season to taste, stir in beaten whites and drop by small spoon into
deep fat. Excellent with chicken gravy MRS. M. WEAVER.
Boston Baked Beans
In bottom of bean pot place a thin slice of salt pork and a small
onion. Pour in beans which have been parboiled and then chilled
with cold water. Lay on top one-fourth pound piece of pork, and
sprinkle over this one-half teaspoonful of ground mustard. Add
one-third teacupful of molasses and cover with cold water. Bake
slowly for six hours (no longer). Replenish with hot water when
needed. To brown well, remove cover from pot during last hour
of baking. GEORGINE B. PERRY.
Celery au Gratin
2 cups stewed celery 2-3 cup cheese cut fine
1 1 /2 cups milk
Put celery in baking tin. Make a cream sauce of the milk and
a little flour. Add cheese and season with salt and paprika, and
pour over the celery. Bake in hot oven for fifteen minutes.
MRS. MARGARET STERNBERG.
PAGE FIFTY-EIGHT
QUALITY PAYS 1OO PER CENT
Does your morning cup of coffee or your evening cup of
tea mean much to you? Make it mean more by using
CHASE & SANBORN'S SUPERIOR QUALITIES
S. R. MORRIS, SOLE AGENT
Get Kodaks and Supplies, Stationery, Magazines, at
DOUCET'S
Opposite P. E. Depot. Sunset Main 6021; Home Green 8
C. R. HILDEBRAND
Electric Fixtures and Supplies. Bicycle
Repairing and Sundries. Phone Green 22
ELECTRICAL CONTRACTOR
S. D. TOWNE
General Blacksmithing and Horse Shoeing
Phone Red 7 Mariposa Avenue
PAGE FIFTY-NINE
Potatoes au Gratin
Cook the same as celery au gratin, using two cups cookt-d po-
tatoes cut fine in place of celery. MRS. M. STERNBERG.
Rice au Gratin
Cook the same as celery au gratin, using two cups of cooked
rice in place of celery.
Creamed Oyster Plant
Wash, scrape and put at once into cold water; cut in inch
slices, cook in boiling salt water until soft, drain and add cream
thickened with a little flour.
Salsify Fritters
Cook oyster plant as for creamed oyster plant. Mash, season
with butter, salt and pepper; shape in small flat cakes; roll in flour
and saute in butter.
Parsnip Fritters
Prepare parsnips the same as for salsify fritters.
Escallojied Potatoes
12 potatoes sliced thin 1 small onion
Butter a baking dish and place a layer of potatoes in the bottom,
dot with small pieces of butter, add a little onion cut very fine,
season with pepper and salt, dredge lightly with flour, then another
layer of potatoes, etc., until dish is full. Pour milk or cream over
the potatoes. Cover and bake until the potatoes are soft, then
remove cover and brown. MRS. CRISP.
String Beans
Remove strings and snap or cut in one inch pieces. Wash,
and cook in boiling water from one to three hours. Add salt last
half hour of cooking. Drain, season with butter and salt. Add
cream if desired.
Brussels Sprouts
Pick over, remove wilted leaves and soak in cold water fifteen
minutes. Cook in boiling salted water twenty minutes. Drain and
serve with melted butter or white sauce.
Svveet Potatoes au Gratin
Boil in clear salt water until tender; drain off the water; peel
and cut in small squares. Put in baking pan alternate layers of
potatoes and grated cheese, with bits of butter, salt and pepper to
taste. Pour on a cup of sweet cream and bake in moderate oven
thirty minutes. MRS. S. L. ARNOLD.
Sweet Potatoes Stuffed
Bake six good-sized potatoes; when done cut the top off and with
a spoon scoop out the potatoes into a hot bowl; mash fine and add
one tablespoonful of butter and one-half cup of hot cream, salt and
pepper to taste. Beat until very light; then add the well-beaten
whites of two eggs. Fill the skins with this mixture and put in
the oven to brown. MRS. S. L. ARNOLD.
PAGE SIXTY
Bank Reflects Prosperity
3Wi><i<t*i'^^
The First National Bank of Sierra Madre received its
charter from the Comptroller of the U. S. Government May
25th, 1907, and opened for business June 17th, 1907. It
is said that the growth of a city is shown by the increase
in the bank deposits, and such being the case the officers
take pleasure in submitting the following:
At the close of business August 22nd, 1907, the first re-
port to the Comptroller, the Loans and Discounts were
$23,560.55; Deposits $23,155.61; Total Assets $55,092.61.
At the close of business Dec. 2nd, 1909, the assets
were $127,728, an increase of 130 per cent; Deposits $75,-
681.20, an increase of 226 per cent; Loans and Discounts
$58,883.62. This showing is the more gratifying when we
consider the fact that the recent financial stringency oc-
curred during the past two years.
On July 1st, 1909, this bank declared its first semi-
annual dividend and also set aside a substantial amount
to its Surplus Fund. Careful management and satisfied
depositors are shown by the above figures. On Dec. 1st,
1909, the bank announced the opening of its new Interest
Department, in which Department sums of one dollar and
upwards are received, not subject to check, and on which
4 per cent interest is paid semi-annually.
H. G. FLINT,
Cashier.
4mi**i#<i^
PAGE SIXTY-ONE
Stuffed Potatoes
Cook same as stuffed sweet potatoes, using large white potatoes
in place of sweet.
Brandy Sweet Potatoes
Take medium size sweet potato. Boil till tender, then peel,
slice and put in kettle, with one cup of sugar and one of butter, one-
half cup of brandy. Simmer 45 minutes on the back of the stove.
Salt and pepper to taste; serve. MRS. S. L. ARNOLD.
Sweet Potato Croquettes
Two cups mashed potatoes, two eggs well beaten, beat together
until light; make in small balls; roll in eggs, then bread crumbs,
and fry in hot lard. MRS. S. L. ARNOLD.
Steamed Cucumbers
- Pare cucumbers so none of the green is left on them, then cut
into strips lengthwise and place in a dish and steam until tender.
Serve with Hollondaise sauce, made as follows: Cream one-half
cupful butter; add the yolks of three eggs, one at a time and beat
well; then add salt and pepper and one-half cupful of boiling water;
cook over hot water, stirring constantly until the sauce thickens;
then add juice of half a lemon. Remove as soon as this is added
and pour over the cucumbers. MRS. CARLTON J. PEGLER.
SUPPER DISHES
Crab Meat a la Carl ing
1 Ib fresh crab meat shredded 2 oz. butter
1 piiu of sweet cream yolks of 3 eggs
1 wine glass of sherry
To prepare: Heat crab meat in cream, let come to a boil but
do not let it boil. Thicken with the yolks of eggs and butter. Season
to taste, add glass of sherry and serve on crisp buttered toast or in
pattie shells. MRS. F. R. YERXA.
Crustrata
Cut medium thick slices of bread, which butter slightly. Then
cut thin slices of cheese, which place between slices of bread. Fry
in cutter until a light brown. Remove instantly and serve with
tomato sauce, or with a sauce made with anchovy paste.
MRS. A. B. HEISKELL.
Sabbioni
One egg per person. Beat separately, adding a level teaspoonful
of granulated sugar to both yolks and whites. Then beat the yellow
into the whites. Next heat one full tablespoonful of good port wine
with a few drops of vanilla. Be most careful not to boil. Beat
thoroughly into this the eggs. Serve immediately in sherbet glasses.
MRS. A. B. HEISKELL.
Chicken a la King
Parboil one chicken, after which cut into dices, using all white
meat if possible. Next make a cream sauce, one full tablespoonful
of butter, one of flour, adding one pint of milk, then the chicken.
PAGE SIXTY-TWO
Season well and add the beaten yolk of one egg. Stir thoroughly.
Before taking from the fire add- one full tablespoonful of sherry,
wine. Lay strips of pimentoes on top of chicken and serve in chafing
dish. MRS. A. B. HEISKELL.
Mosquitoes
Remove the bones from one can of sardines. Add a little lemon
juice. Mash thoroughly. Wrap a half slice of bacon about each
spoonful of the mixture. Place in a pan and bake in the oven until
bacon is done. Serve on crackers on which cheese has been grated
and melted by putting in the oven. MRS. E. S. STILSON.
Rinctum Tiddy
1 tablespoon butter 1 tablespoon chopped onion
Let this boil up. Then add one quart of tomatoes that have
had the liquor strained off. Boil for a few minutes; add one well-
beaten egg; add one pound of cheese cut very fine. After cheese
has melted add salt, cayenne pepper and Worcestershire sauce to
taste. Pour over squares of toasted bread. This can be served
instead of welsh rarebit. MRS. E. S. STILSON.
Chafing Dish Recipe
1 cupful of shrimp 1 can of tomatoes
buttered toast
Shred shrimp and marinate in French dressing for an hour.
Heat tomatoes in chafing dish; add shrimp, salt and pepper. Serve
on hot buttered toast. MRS. GAYLORD MARTIN.
EGG DISHES
Escalloped Eggs
Boil eggs until hard, slice and put a layer in a buttered baking
dish; add a layer of cracker crumbs, season with pepper, salt and
pieces of butter; then add another layer of sliced eggs, and continue
as before until the dish is moderately full. Add sufficient milk to
make quite moist. Bake twenty minutes. MRS. C. H. BAKER.
Baked Eggs
Butter a baking dish, drop in a sufficient number of eggs to
cover the bottom of pan, and add one tablespoon of cream to each
egg. Sprinkle salt and pepper over all, and drop a piece of butter
on each egg. Bake in hot oven until white of eggs is set.
MRS. C. H. BAKER.
Deviled Eggs in Jelly
Boil eggs until hard. Remove shells and cut in two the long
way. Remove yolks, mash them and beat in enough mayonaise or
olive oil to make a paste. Season with paprika, salt and a little
sugar. Refill all the whites. Into a flat baking tin put enough
pieces of thin boiled ham two inches square to cover the bottom,
with a little space between each. On each piece of ham place a
thin slice of chicken, and then half an egg, and pieces of pimentoes.
Pour over enough soup stock or chicken stock which has been
skimmed clean and heated and to which gelatine has been added
PAGE SIXTY-THREE
according to box directions, to cover the eggs, being careful not to
disarrange. When cold, cut right down through, and each section
should contain pieces of ham and chicken, and half an egg. This
may be served as a meat course for luncheon, or on lettuce leaves
with dressing. MRS. W. J. LAWLESS.
Egg Vermicelli
4 eggs hard boiled 1 cup of milk
1 tablespoon melted butter % teaspoon salt
1 teaspoon flour pinch of pepper
Chop whites and add to melted butter and flour, salt and pepper.
Thin by adding milk. Spread on thin buttered toast, and sprinkle
with the yolks put through a ricer. MRS. FRANK WRIGHT.
MARMALADES, PICKLES, ETC.
Orange Marmalade
Take three oranges (not quite ripe), one lemon sliced very thin,
discarding the seeds and blossom end of oranges and lemon. Place
in a bowl and pour over it three pints of cold water. Let stand
for 24 hours. Then boil 1 % hours till very tender. Let it stand
for 24 hours. Then to every cup of fruit and liquid add one cup
of cane sugar, and boil quickly for an hour, or until it jells. Re-
move and fill glasses, and let it stand for two days before sealing.
This is delicious and of a light amber color. MRS. A. D. HAWKS.
Orange Marmalade
Five oranges and one lemon sliced very thin. Weigh. To each
pound add three pints cold water. Let stand 24 hours; then boil
one hour. Let stand 24 hours and weigh again. To each pound
of fruit add one pound of fine granulated cane sugar, and boil.
When it comes to a boil add juice of two lemons and boil for one
hour. HELEN WRIGHT.
Green Tomato Pickles
One peck of green tomatoes, sliced the day before you are ready
for pickling, sprinkling them thoroughly with salt, but not too
Mr. WILSON COFFEE PARLOR
Terminus of car line. Refreshments of
all kinds. A g >od meal; also a resting
place for the Traveler
MT. WILSON COFFEE PARLOR
PAGE SIXTY-FOUR
heavily. In the morning drain off the liquor, have one dozen onions
sliced, and into a suitable kettle put a layer of tomatoes and a
layer of onions with a sprinkling of the following spices in between:
One tablespoonful each of ground allspice, cinnamon and mustard,
heaping teaspoonful of cloves, also one cup of sugar and six red
peppers chopped coarsely. Turn over three pints of vinegar; boil
until tender. MRS. CALEY.
Dakota Pickles
DRESSING
1 qt. vinegar 2 teaspoons (scant) white mus-
2 cups sugar tard seed
2 teaspoons (heap.) celery seed 2 teaspoons (heaping) cinna-
2 teaspoons (scant) ginger mon buds
2 teaspoons (scant) pepper 2 teaspoons salt
2 teaspoons turmeric powder
Take 30 fair-sized cucumbers, long and narrow, slice in cutter,
add three- fourths quart of little onions sliced; a layer of cucumbers,
onions and salt; let stand an hour, then drain. Mix with the above
dressing and cook until thoroughly heated. Seal in jars.
MRS. HOWARD HILL.
Mustard Pickles
^ pk. green tomatoes 12 onions
12 green peppers 1 large cauliflower
2 doz. small cucumbers
Cut peppers, tomatoes, cauliflower, etc., and put in brine for two
or three days: wash thoroughly and drain.
DRESSING
vinegar to cover %cup flour
1 cup sugar % lb box Coleman's mustard
1 tablespoonful turmeric /
Heat vinegar, put pickles in until hot, then take out. Mix flour,
sugar, mustard and turmeric with a little cold vinegar; stir into hot
vinegar, and boil until thick, then add the vegetables, and stir
until well mixed and thoroughly hot. Do not let the vegetables boil,
as it makes them soft. Put into tightly sealed jars.
MRS. CRISP.
Grape Fruit Marmalade
Take three good-sized grape fruit and with a sharp knife (after
washing the fruit) slice fine all .the out and inner skin to the soft
part, which you slice, removing the seeds as you come to them; slice
to the center, which you will find pithy and dry, and throw that
part away; the seeds put in a bowl by themselves. Three good-
sized grape fruit with the juice of two oranges will make two quarts.
Put this in your kettle with three quarts of cold water; put some
of this water, about half a pint, on the seeds. After it has stood for
twenty-four hours, strain the water and seeds through a bowl strainer
into the kettle; put kettle on the stove and boil nearly or quite two
hours, then add five pounds of cane sugar, stirring until dissolved,
PAGE SIXTY-FIVE
and let boil one hour longer, and when it is nearly cold put in
glasses. This makes fifteen glasses of very fine marmalade. Stir
occasionally after the sugar is added to make sure of it's not
burning. Cook steadily but not too hard. Try to get solid grape
fruit. DAISY E. HAWKS.
Tomato Ketchup
12 strained tomatoes 2-3 tablespoon mustard
1 tablespoon of salt 1-6 tablespoon cloves and allspice
1 tablespoon black pepper 1 gill vinegar
SARAH ANDREWS, 1857.
Chili Sauce
1 medium sized onion 18 large ripe tomatoes
3 green peppers
Chop fine. Cook until tender. Add:
1 cup sugar 2 teaspoons salt
2% cups vinegar 1 teaspoon each all kinds spices
Cook all together. Bottle for use. MRS. W. S. ANDREWS.
Bordeaux Sauce
2 gals, chopped cabbage 1 gal. vinegar
12 large onions chopped 2 oz. celery seed
1 Ib white mustard seed % lb brown sugar
1 gal. chopped green tomatoes 1 gill salt
Mix and boil 20 minutes. Six small sweet red peppers are ex-
cellent, if liked. MRS. S. C. COLLINS.
Chutney Sauce
12 sour apples 1 qt. vinegar
2 green peppers 2 tablespoonsful mustard seed
6 green tomatoes 2 tablespoonsful salt
4 small onions 1 tablespoonful powdered sugar
1 cup raisins 2 cups brown sugar
Remove seeds from raisins and peppers, then add the tomatoes
and onions; chop all very fine. Put vinegar, sugar and spices to
boil: add the chopped mixture and simmer one hour. Then add the
apples, pared and cored, and cook slowly until soft. Keep in small
bottles, well sealed. MRS. H. J. POTTER.
Fig Pickles
Take thoroughly ripe figs, wash, clip off the stem and a little of
the blossom end. Do not peel them, make a syrup of 1 pint of
vinegar, 1 quart of sugar, cinnamon and clove, whole to suit the
taste. Put in enough figs to fill the syrup. Cook until done. Skim
them out and refill the syrup. When you have two quarts of cooked
figs, pour the syrup over and let stand a day or so. Drain off the
syrup and make a new syrup like the first. Put in the figs and
boil until heated through. Seal up. The syrup that you used for
the first cooking will be useless after drained off.
MRS. M. E. ENTWISTLE.
PAGE SIXTY-SIX
NOTES
PAGE SIXTY-SEVEN
Ginger Pears
8 Ibs. pears peeled and sliced very thin
8 Ibs. granulated sugar. 1-3 Ib. candied ginger
juice of 3 lemons and rind chopped fine
1 pint water
Boil all together slowly until fruit is clear. Use rather hard
pears. MRS. XORMAX BRIDGE.
Casabe ?Ielon Sweet Pickle
Peel and cut melon in cubes or any shape desired. Cook in
salted v, ater for a few minutes, then drain and cook in vinegar to
which a little sugar has been added, until tender, then drain again.
One pint vinegar, three pounds sugar, spices to taste, tied in bag.
Add the melon to this and cook all together until the syrup is
thick an;l rich. MRS. NORMAN BRIDGE.
Pineapple Conserve
1 pineapple cut in cubes
2 lemons cut in small pieces with rind
3 oranges cut in small pieces with rind
4 boxes strawberries
Soak lemons and oranges over night in water to cover. Cook
in the morning until tender. Add more water if necessary. Cook
pineapple until tender, then add to lemon and orange mixture. Add
strawberries and then add an equal amount of granulated sugar.
Cook until syrup is rich, put in glasses and cover as for jelly.
MRS. NORMAN BRIDGE.
CANDIES
Maple Cream Candy
3 cups granulated sugar %cup water
% cup corn syrup butter size of a walnut
a few drops of mapeline
Boil until strings in thread. Pour into white of two eggs beaten
to a froth. Then add % cup chopped walnuts. Beat until very stiff,
then pour onto greased platter. MRS. GRANT.
Pecan Crisp
l^icupfuls of sugar
1 cupful of pecans
Caramelize the sugar that is, put it into a smooth pan and stir
constantly until it lumps and then melts again and forms a light
brown syrup, taking care it does not burn. Add the pecans and pour
quickly onto an unbuttered dish. MRS. L. E. LYON.
Candied Orange Peel
Cut the peel in any size pieces you like and put in a weak brine
for one day; change the water and let it stand in fresh water 36
hours, changing the water several times. This takes out the bitter.
Then boil In clear water until tender and soft. Drain all this water
off and weigh. To each pound of peel allow 1 % Ibs. of sugar and
PAGE SIXTY-EIGHT
one pint of water. Put water and sugar together and let it boil;
then skim and add the peel and cook until transparent. If there
is any syrup left pour it off, and after the peel has drained, pack with
a little sugar. This will keep indefinitely. Used to make it at home
every year. You can make lemon peel the same way.
F. P. CONARD.
Chocolate Fudge
I cup white sugar 1 cup rich milk
I 1 cup brown sugar butter size of an egg
1 cup maple sugar 2 squares of Baker's chocolate
*i teaspoon vanilla
Put sugar, milk and chocolate in sauce pan over fire to dissolve;
stir all the while. When thoroughly dissolved let boil until it
strings from the spoon. Do not stir while it is boiling. Remove
from stove, add butter and vanilla, then beat vigorously until it
will just pour. Turn into buttered tin and cool. Mark off in squares
before real cold. Chopped nut meats make a pleasant variety.
HELEN WRIGHT.
SPECIAL SPANISH, GERMAN AND ITALIAN DISHES
Dutch Apple Cake
1 pint of flour
14 cup of butter, thoroughly mixed with the flour
2 tablespoonsful sugar
t tablespoonsful baking powder
1 teaspoonful salt
1 cup of milk
1 egg
2 large mellow apples cut into eighths.
Pour the batter into the baking tin. Press the apples into it an
inch apart and then sprinkle sugar over the top. Bake in a moderate
oven half an hour. Serve with hot or cold sauce.
i MRS. J. A. OSGOOD.
Mrs. Litehenberger's Dumplings-
Beat a kitchen spoon of butter and half as much cold soup fat
to a very light cream. Add beaten yolks of two eggs. Beat well.
Add four tablespoons of flour and one of water a few drops at a
time. Beat for ten minutes. Add beaten whites last. Season with
chopped parsley, nutmeg and salt. Drop into boiling soup from a
teaspoon wet each time, or into chicken fricasee.
' Taglerini
; 1 It) of spaghetti */&cup dried mushrooms
6 ripe tomatoes, or % can 1 can button mushrooms
10 dried red chilis 1 qt. soup stock
pieces of celery 1 cup beef or chicken gravy
pieces of parsley 1 cup cheese cut fine
2 onions ^cup cheese grated
2 bay leaves salt, pepper and a little spice
PAGE SIXTY-NINE
Plunge spaghetti into a kettle of boiling water; after ten minutes
drain and rinse with cold water. Put on to cook in enough cold
water to cover, and set kettle in a larger kettle of boiling water.
Add the soup stock, gravy, button and dried mushrooms and their
liquors, and the chile pepper pulp. Add bay leaves, celery, onions,
tomatoes, parsley and spice, tied up in a piece of cheese clotn. Boil
slowly for three hours, tightly covered, adding a little hot water
when necessary, and stirring very little. Ten minutes before .serving
stir in cut cheese. Pour into large deep platter, and sprinkle with
the grated cheese. Be careful to have enough gravy and to remove
spice bag before adding cheese. Prepare dried mushrooms by
washing and soaking one hour in warm water. Drain and rinse,
and soak over night. This liquor should be used.
MRS. W. J. LAWLESS.
To Prepare Chiles
Take red dried chiles, split open and remove seeds and veins.
Wash the shells and put them in a dish of cold water on the stove.
Let them simmer one hour, when the soft red pulp will scrape easily
from the skin. The pulp will have a strong chile flavor, but will
not be hot, and may be kept In a cool place and used as seasoning
when desired.
Mock Goulash
2 large onions 12 ripe tomatoes
4 tablespoons butter salt
4 green bell peppers pepper
Cut peppers in small squares; simmer in fry pan with butter for
fifteen minutes. Add onions cut fine and let cook fifteen minutes
longer. Pare tomatoes and add to onions and peppers. Season and
let cook forty-five minutes on back of range.
MRS. L. C. TORRANCE.
BEVERAGES
Ginger Beer
2 ounces cream of tartar peel (thin) and juice of 2
2 Ibs. granulated sugar large lemons
2% ounces whole white ginger (bruised)
Pour on the above 3 gallons of boiling water. When luke warm
stir in one cake of compressed yeast dissolved in a little water.
Bottle when cold. Ready for use in 24 hours.
MRS. J. G. BLUMER.
Russian Tea
One teaspoon tea, pour over It one qnart boiling water, juice of
two lemons, half a cup of sugar. Cover the tea and let it stand
over night, then strain; add lemon and sugar and strain again; let
stand several hours; put in a bowl filled with crushed ice and serve.
MRS L. C. TORRANCE.
PAGE SEVENTY
NOTES
PAGE SEVENTY-ONE
Fish Croquettes
Any kind of boiled fish; separate from bones carefully, chop with
a little parsley, salt and pepper to taste. Beat an egg with one
teaspoonful of milk and one teaspoonful of flour. Roll the fish
balls, turn them in the beaten egg, then in cracker or bread
crumbs. Fry light brown and serve with mayonnaise or lemon sauce.
MRS. J. H. WRIGHT.
Olive Sandwiches
Chop into small pieces one quart of ripe olives. Yolks of two
hard-boiled eggs rubbed to a paste with two tablespoonsful of thick
cream. Mix the cloves, cream paste and one-half pint of mayonnaise,
season with paprika and a little salt. Spread between thin slices
of bread. MRS. J. H. WRIGHT.
HJ
PAGE SEVENTY-TWO
CONTRACTOR and BUILDER
I have fully equipped shops for the manufacture of
Mission furniture and all kinds of cabinet work. My
personal attention is given to all of my work. Your
business is solicited. Shops on La Belle Avenue.
J. A. GILBERT
TELEPHONE RED 82 SIERRA MADRE
The Irving' N. Ward
Nursery
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Phone Blue 29 Sierra Madre
Are made in our own factories
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We Are
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