AGRICULTURE
REFERENCE
SERVICE
Cornerstone Club
COOK BOOK
COMPILED BY THE MEMBERS OF
THE CORNERSTONE CLUB
NINETEEN THIRTEEN
SERVICB
SEBVICI
SALAD
Palace Salad. Two cups canned pineapple, one cup tart
apples, one cup celery, three pimientos. Toss together lightly REFEP
Let stand half hour. Add half cup mayonnaise dressing and
one-half cup cream whipped stiff.
MRS. PARCE.
Salad Dressing (One Quart). Eight tablespoonfuls melted
butter, two tablespoonfuls flour, eight tablespoonfuls sugar,
one teaspoonful salt, two cups milk. Cook in double boiler
until thick, then add one cup weak vinegar, two teaspoonfuls
mustard and cook again.
MRS. W. J. TAYLOR.
Peach and Pineapple Salad. One can peaches, one can
pineapple, half pint whipping cream and lettuce.
Dressing for Salad. Two eggs beaten together, four table-
spoonfuls vinegar. Put eggs and vinegar in double boiler and
cook until thick. When cold put in a pinch of mustard dis-
solved in a little milk. : When ready for use, whip cream stiff
and put in dressing. Then put in the diced pineapple. On
lettuce leaf, put half a peach and fill with the dressing. Serve
with Baronet biscuit.
MRS. W. F. MARTIN.
Salad. Three medium sized cucumbers soaked in slightly
salted water, one good sized apple, three sour pkkles, two
pimientos. Dice apples and cucumbers into a medium dice,
and the pickles and pimientos into small dice. Mix with
mayonnaise and put on lettuce.
MRS. WARD ESTERLY.
MEAT
Salmon Loaf. One can salmon (or one pint boiled salmon),
break with fork, add one cup cracker crumbs, two table-
spoonfuls melted butter, two beaten eggs, salt, and red pepper.
Boil in buttered mould one hour. Turn out and slice when
cold. Garnish with hard boiled egg and serve with lemon.
MRS. FRANK BROWN.
Meat Loaf. Thirty cents round steak (ground), one egg
unbeaten, one-third cup cream of wheat, one and half cups
hoi water, one tablespoonful salt, chopped onion, sage, pepper
to taste, one large tablespoonful butter. Bake in loaf tin in slow
oven forty-five minutes.
MRS. F. W. LEWIS.
M885G53
Mutton Chops Escalloped Potatoes en casserole. Fill a
buttered baking dish three-fourths full with alternate layer
thinly sliced potatoes and cracker crumbs. Add to each
layer a sprinkling of salt and cover the whole with milk.
Spread the mutton chops over the top. Bake in a moderate
oven one hour covered and one hour uncovered. The meat
gravy will permeate the entire dish. Serve from baking dish.
Left over chops may be used in the same way, substituting
the meat gravy for part of the milk used.
MRS. C. M. HARING.
Cheese Ramekin. Two tablespoonfuls butter, three table-
spoonfuls flour, one pint milk, salt and pepper, three eggs
separated, three cups grated cheese, pinch of soda. Make a
white sauce of the butter, flour and milk and let cool. Beat
the yolks of eggs, and add to the above; then add cheese
and soda. Stir all together. Beat the whites of eggs stiff and
fold in carefully. Bake in a moderate oven twenty to twenty-
five minutes. This will serve eight people.
MRS. GEORGE E. BURLINGAME.
Tenderloin Sole. Soak tenderloin in lemon juice one half
hour. Dip in one beaten egg, roll in bread crumbs, fry
brown in hot fat.
MRS. C. W. FENDER.
Shrimps a la Ramikins. Half pound shrimps (weighed after
picked), one-third package corn flakes, one egg, half cup milk,
a little tomato catsup, Worcestershire sauce and kitchen
bouquet. A pinch salt and two tablespoonfuls melted butter.
Stir all together and bake in ramikins with sliced lemon on
top for fifteen or twenty minutes.
MRS. C. L. ROADHOUSE.
Round Steak with Carrots and Onions. Take a piece of
upper round, steak at least an inch thick. Rub with salt and
Worcestershire, a half cup flour (Cut into it by gashing both
sides). Then brown on both sides with hot fat or oil. Have
small whole onion and French carrots partly cooked in
salted water. Place these about the steak in the skillet or
large casserole. Add sufficient water or stock to cover.
Cover the utensil tightly and cook in a very slow oven
about an hour, turning the vegetables once to brown QH
both sides. When ready to serve there will be a rich brown
gravy all ready made. Dumplings added fifteen minutes
before serving make an agreeable change.
MRS. W. R. PATTON.
Tetley's Tea Parties
are getting very
large just now, but
we have room for all.
'Virtue has Its
Own Reward"
The Virtue in
TETLEY'S TEA
rewards those who
drink it.
PACIFIC COAST OFFICE
JOSEPH TETLEY & CO., Inc.
RANDOLPH MARTIN, Manager
112 Market Street San Francisco, Cal
Tamale En Casserole. Line a casserole or pan with plain
white corn meal mush. Take about pint cooked tamatoes and
mix with them half teaspoonful of good tamale pepper and
salt to taste, also a suggestion of garlic. Mix this with some
of the mush that has been reserved and put into the casserole.
Stuff full of ripe olives and pieces of chicken or meat. Cover
with the remainder of plain mush, put on the lid and steam
for three hours.
MRS. A. H. BRANDT.
Souffle (Meat). One pint chopped cooked meat (Lamb
is nicest), one tablespoonful parsley chopped, two very small
onions, half cup bread crumbs, two eggs (whites and yolks
beaten separately). Make a white sauce of one teaspoonful
flour, one pint sweet milk cooked until smooth. Pour the
cream sauce over mixture, leaving the white until the last.
Set in a pan of hot water and bake about thirty minutes in
a medium hot oven.
MRS. PHILLIP CHUBB.
Spanish Beans. Two cups small pink beans, ten cents salt
pork. Soak beans over night, pour off water and barely cover
with fresh water; add saft pork cut in small pieces, boil
until the pork is tender. Chop one small onion, add one clove
garlic, brown in one tablespoonful olive oil. Add one teaspoon-
ful of Gebhardt's Chilli powder, one tablespoonful Worcester-
shire and add to the beans, then add one can tomatoes.
N. B. Do not substitute any other chilli powder and in
adding water to beans the top of beans must be above water,
or they will not absorb all of the tomatoes. Cook over very
slow fire four hours. Add salt if needed.
MRS. PHILIP S. DICKINSON.
Correct Sauces for Meat. >Roast Beef Grated Horse-
radish. Roast Veal Tomato or horseradish sauce. Roast
Mutton Currant Jelly. Roast Pork Apple Sauce. Roast
Lamb Mint Sauce. Roast Turkey Chestnut Dressing and
Cranberry Jelly. Roast Venison Grape Jelly or Black Currant
Jelly. Roast Goose Tart Apple Sauce. Roast Quail Celery
Sauce and Currant Jelly. Roast Chicken Bread Sauce. Fried
Chicken Cream Gravy and Corn Fritters. Roast Duck
Orange Salad. Cold Boiled Tongue Sauce Tartare or Olives
Stuffed with Peppers. Corn Beef Mustard. Lobster Cutlet
Sauce Tartare. Fresh Salmon Cream Sauce and Green
Peas.
MRS. C. E. BURKE.
S. J. SILL COMPANY
BERKELEY'S BEST PROVIDERS OF
Groceries, Fresh Fruits, Vegetables, Etc.
Home Made Cakes, Bread, Delicacies
and Kitchen Utensils
SHATTUCK AVENUE AT ALLSTON WAY
BERKELEY, CALIFORNIA
Private Exchange Connecting
PHONE BERKELEY 5204 All Departments
Phone Berkeley 6735 ORDERS SOLICITED
THE IDEAL MARKET
F. J. KOCKRITZ, Proprietor
Choice Fresh and Smoked Meats
FISH AND POULTRY
1677 SHATTUCK AVENUE BERKELEY, CAL
ALMA G. VASS ETHEL F. ANDERSON
...THE DESIGNERS...
Cordially Invite You to Visit Their Craft Shop Where
You will Find Embroidered Things.
ALSO ATTRACTIVE CHRISTMAS SUGGESTIONS
STAMPING STENCEUNG PERFORATING
2708 RUSSEL ST. AT COLLEGE AVENUE
PHONE BERKELEY 1729 BERKELEY, CALIFORNIA
Sweet Breads (An Entree). Fifty cents sweetbreads and
ten cents brains. Serves six. Throw sweetbreads and brains
into pan of salty tepid water and let stand one hour or more.
Skin and separate sweetbreads and put into pan of cold
water with half clove garlic, one piece celery cut fine, two
small red peppers, dried, and let come to a boil on very slow
fire. Boil twenty minutes, on simmerer and put in brains for
last four minutes. Have can of small French mushrooms
opened and liquid put in cup. After sweetbreads and brains
have cooked, drain (saving liquid). Put two tablespoonfuls
butter in a pan to brown and thicken with two tablespoonfuls
flour, thin this with sweetbread liquor and add liquor of
mushrooms, or as much as needed. Put mushrooms in and
cook three or four minutes, then add sweetbreads and brain.
Serve on toast or patty shells. This can be made the day
before and heated up in a double boiler at serving time.
MRS. INEZ S. DAM.
CAKE
Mocha Cake. Two cups sugar, half cup butter, cream
together; two well beaten eggs, three and half cups flour
(measured after sifting), three level teaspoonfuls baking
powder, one cup milk.
Filling. Two cups powdered sugar, half cup butter creamed,
three tablespoonfuls coffee, half teaspoonful vanilla, one table-
spoonful ground chocolate.
MRS. W. H. CONNER.
Sponge Cake. One cup sugar, two eggs (well beaten), one
teaspoonful baking powder, sifted in one cup flour. Stir well,
then stir in one-third cup boiling water, bake quickly. Makes
two layers.
MRS. T. H. GOODSPEED.
Devil's Food Cake. Half cup butter, one cup sugar, yolks
two eggs, half cup grated chocolate melted in two tablespoon-
fuls boiling water, two-thirds cup sweet milk with one level
teaspoonful soda dissolved, two cups flour with one teaspoon-
ful baking powder, lastly add one teaspoonful vanilla and
well beaten whites of two eggs. Mix chocolate with sugar,
butter, milk, and the yolks of eggs.
Filling. One and half cups powdered sugar, one large
tablespoonful butter creamed together, two tablespoonfuls
cream or milk.
Frosting, Ordinary boiled frosting. One cup sugar, three
tablespoonfuls boiling water. Cook five minutes and beat into
the white of one egg well beaten.
MRS. JESSIE WILLIAMSON.
Craft Cake. One cup sugar, two-thirds cup butter, one cup
Karo corn syrup, two eggs, one cup milk, half teaspoonful
soda, one teaspoonful baking powder, three cups flour, spices
and chocolate if desired. A few raisins cut in small pieces,
a few currants, a little citron, orange peel and a few dates
cut into small pieces (in place of these, fresh fruits, as
cherries, may be used). Spices and chocolate, if desired, may
be added. Cream the butter and sugar, add the beaten eggs,
then the syrup with soda. Put the fruit into the flour, stir
all together and bake in a moderate oven in a funnel pan.
MRS. J. W. FERGUSON.
Swedish Sponge Cake. Whites four eggs beaten stiff, half
cup sugar. Beat two minutes by the clock. Yolks four eggs,
add half cup sugar and beat three minutes. Beat altogether
three minutes and add half cup potato flour, one teaspoonful
baking powder, pinch salt, flavor and bake fifteen minutes.
MRS. C. A. HORNER.
Ginger Bread. One cup soft fat (butter, lard, etc.), one cup
molasses, one cup sugar, one tablespoonful soda, two table-
spoonfuls cinnamon, half tablespoonful cloves, one tablespoon-
full ginger, one cup boiling water, two eggs, four and half
cups flour, one teaspoonful salt. Melt butter and mix with
sugar and molasses, add beaten eggs and boiling water. When
cool, add flour and other dry ingredients. This batter can
be kept two weeks so one can have hot ginger bread when
desired.
MRS. FALLIS.
Chocolate Cake. Yolk one egg, one cup sugar, cream
together. Melt two squares unsweetened chocolate and a
scant tablespoonful butter, one cup sweet milk, one scant
teaspoonful soda, one and half cups flour. Use white of egg
for frosting. Bake in two layers.
MRS. A. H. POTBURY.
Chocolate Cookies. Half cup sugar, quarter cup melted but-
ter, one egg unbeaten, one cup flour, half cup chopped nuts,
half cup chocolate (raisins, dates or prunes may be added).
Chocolate Cakes. Two whites of eggs, one cup powdered
sugar, one teaspoonful cinnamon, one tablespoonful ground
chocolate, one cup bread crumbs, one teaspoonful vanilla.
Beat white of eggs to thick froth, add sugar gradually, mix
chocolate, cinnamon and crumbs together and add these to
eggs, add vanilla and beat all together well. Drop from a
teaspoon onto a well greased baking sheet and bake in a
moderate oven. Very much like macaroons.
MRS. ARCH MACDONALD.
Dutch Coffee Cake. Prepare the following rilling first:
One and one-quarter cups light brown sugar (rolled and
sifted), one tablespoonful melted butter, one and half tea-
spoonfuls cinnamon, two tablespoonfuls flour, three-quarters
cup chopped raisins, three-quarters cup coarsely chopped nuts,
mix all together (Do not cook).
Then make following cake: Beat two eggs, add to them
one cup milk. Into sifter, put three level cups flour (meas-
ured after sifting), one level cup sugar, three teaspoonfuls
baking powder, pinch salt. Sift together in large bowl, add
milk and eggs, beat well and then add four large tablespoonfuls
melted butter, a few drops vanilla. Beat well and then
put half the quantity into a long pan, spreading well over
the bottom. Sprinkle half the filling over that, then the
remainder of cake dough and last the remainder of filling.
Bake thirty-five minutes in a moderate oven. Test with a
straw before taking out of oven.
MRS. H. J. McNULTY.
Fruit Layer Cake. Three-quarters cup butter, one and half
cups sugar, half cup New Orleans molasses, one cup milk,
three well beaten eggs, half cup coarsely chopped raisins,
one level teaspoonful cinnamon, quarter teaspoonful cloves,
half teaspoonful nutmeg, half teaspoonful lemon extract, two
teaspoonfuls baking powder, three cups flour (level, measured
before sifting), pinch salt. Put paper on tins. This makes
three very large layers.
Filling (Should be prepared and cooled). Into a double
boiler put one teaspoonful butter, level tablespoonful flour,
pinch salt, cream together. Add juice and grated rind one
orange, grate one large tart apple, a little of the rind of one
lemon and teaspoonful juice. Stir all together until hot
and then add three-quarters cup sugar and lastly one well
beaten egg. Cook until the right consistency to spread be-
tween the layers. Make a thin icing for.-Jop.
MjRS. R. Y. HILL.
White Cake. One cup sugar, half cup butter (scant), half
cup milk, one and half cups flour with two teaspoonfuls
baking powder, whites three eggs, beaten stiff and added last,
one teaspoonful flavoring. Bake in three layers.
Chocolate Filling. One and half cups powdered sugar,
two tablespoonfuls butter, cream together, mix with two or
three tablespoonfuls ground chocolate, dissolved in two
tablespoonfuls milk melted over boiling water, add half tea-
spoonful vanilla.
MRS. ARTHUR BANKER.
8
THE HOUSE OF HINK'S
Established to make it Unnecessary for the
Women of Berkeley to go Elsewhere
to do their Shopping
TRY HINK'S FIRST
J. F. HINK & SON, Inc.
SHATTUCK AT KITTRIDGE
PHONE BERKELEY 2972
MISS R. GUTTMANN
g . . MODISTE . . I
INDIVIDUALITY GIVEN TO ALL GOWNS
GOWNS ALTERED OR MADE OVER
2326 FULTON STREET BERKELEY, CAL.
Phone Berkeley 6227
Berryman French Laundry
Mme. CECILE BOURDA, Prop.
Gentlemen's Work Our Specialty
Laces and Lace Curtains Done Up Like New
ALL WORK DONE BY HAND
1448 SHATTUCK AVENUE
Bet. Rose and Vine Sts. BERKELEY, CALIFORNIA
9
Eggless Chocolate Cake. One cup sugar, five tablespoon-
fuls melted butter, one teaspoonful soda, one and half cups
flour, half cup cocoa or ground chocolate, half teaspoonful
salt, one cup sour milk, one teaspoonful vanilla. Baking
powder and sweet milk can be used instead of sour milk and
soda, in same quantities.. Bake in layers or gen pans or loaf
in moderate oven.
MRS. HERBERT McKIBBON.
Bangor Cake. One and half cups sugar, half cup butter,
three eggs, three cups flour, one and half teaspoonfuls baking
powder, one cup milk, flavor with vanilla vary by using
almond. Cream sugar and butter, add yolks eggs, and beat
well, put in milk, then add flour and baking powder and after
this has been well stirred, fold in well beaten whites of eggs.
Some brands flour require less than three cups flour.
MRS. H,. A. JOHNSON.
Apple Sauce Cake. Two cups flour, one cup sugar, one and
half cups apple sauce, half cup shortening, one cup seedless
raisins, or chopped walnuts, one level teaspoonful soda, one
tablespoonful hot water, half teaspoonful cloves, one tea-
spoonful cinnamon, pinch salt. Sweeten apple sauce as for
table use. Dissolve soda in the tablespoonful hot water.
M j RS. F. H. TIBBETTS.
Potato Cake. Two cups sugar, one cup butter, (or three-
fourths cup cottolene), one cup hot mashed potatoes, one
cup chopped walnuts, half cup sweet milk, two cups flour,
four eggs, well beaten, five tablespoonful melted chocolate,
one tablespoonful each of cinnamon, nutmeg, and one tea-
spoonful cloves, two teaspoonfuls baking powder.
MRS. F. H. TIBBETTS.
Chocolate Loaf Cake. Half cup butter, one cup sugar, three
eggs, one cup milk, one and half cups flour, two teaspoonfuls
baking powder, three tablespoonfuls chocolate, vanilla, one
cup chopped walnuts.
MRS. C A. HORNER.
Chocolate Drop Cakes. Melt three squares Baker's choco-
late, add one cup milk, boil together until thick, add one
teaspoonful vanilla. Set aside. Now take half cup butter,
two cups brown sugar, two eggs reserving the white of one,
add melted chocolate, two and half cups flour, two teaspoon-
fuls baking powder, pinch salt. Drop in teaspoonfuls on
buttered pans. Moderate Oven.
Frosting. White of egg whipped stiff, one and quarter
cups powdered sugar, two or three tablespoonfuls cream or
condensed milk.
MRS. MCMILLAN.
10
Prune Cake. One cup white sugar, three-quarters cup
butter or other shortening, two cups flour, one cup chopped
cooked prunes, three eggs, three tablespoonfuls sour milk or
cream, one teaspoonful soda, one teaspoonful baking powder,
spices to taste, i. e. 1 teaspoonful cinnamon, half teaspoonful
cloves, half teaspoonful nutmeg.
Icing. Cook one cup sugar and one-third cup boiling
water until it threads. Beat the white of one egg very stiff,
beat the syrup into the egg, add half cup chopped prunes and
half cup chopped nuts and one-third teaspoonful vanilla.
MRS. WARD B. ESTERLY.
COOKIES
Hermits. Two cups brown sugar, two eggs, three-fourths
cup butter, half teaspoonful cloves, one teaspoonful cinnamon,
one-third teaspoonful soda dissolved in a little hot water,
half cup raisins, half cup nut meats, flour enough to mix
stiff. Bake in shallow pans about thirty minutes.
MRS. J. EVAN ARMSTRONG.
Cornerstone Cookies. One cup butter, one cup sugar, two
eggs, one cup raisins, one cup nuts, one teaspoonful cinnamon,
two cups flour, four cups rolled oats, four tablespoonfuls milk,
one teaspoonful soda, pinch of salt, one teaspoonful vanilla (half
cup chocolate may be added).
Drop Cookies. Half cup butter, one and half cups sugar,
two beaten eggs, one cup milk, one teaspoonful grated nutmeg,
one cup flour sifted with one teaspoonful baking powder, then
add sufficient flour to make dough soft enough to drop from
teaspoon on buttered pan. Bake in hot oven.
MRS. H. A. JOHNSON.
Oatmeal Cookies. Two cups oatmeal, one cup flour, one
cup sugar, half cup butter or shortening of any kind, half
cup milk, one egg, three teasgoonfuls baking powder, a little
salt. Cut one pound raisins, dates in two and just before
rolling mix them in, add also one cup chopped nuts. Roll
thin and cut into cakes, bake quickly.
MRS. C. E. BURKE.
Fruit Cookies. One and half cups granulated sugar, one
cup of butter, one pound of raisins, three eggs, two and half
cups of flour, half teaspoonful soda dissolved in quarter cup
of hot water, one heaping teaspoonful cinnamon, half tea-
spoonful cloves, half teaspoonful grated nutmeg, half tea-
spoonful allspice, one cup of nutmeats. Drop in small
spoonfuls on buttered tins and bake in a cool oven.
MRS. W. J. TAYLOR.
11
Chocolate Cookies. Half cup melted butter, one cup brown
sugar, one egg, one and half cups sifted flour, half cup milk,
two heaping tablespoonfuls chocolate, one teaspoonful vanilla,
half teaspoonful soda, one cup walnuts, chopped coarsely.
Drop from teaspoon on buttered pan. Bake in moderate oven.
MRS. ELBERT BEEDLE.
DESSERT
Date Nut Torte. Beat two eggs well, add one cup sugar,
one cup walnuts broken in small pieces, one cup dates, one-
third cup flour sifted with one teaspoonful baking powder,
pinch salt. Mix and turn into a layer cake tin and bake in a
moderate oven about thirty minutes. Set on top grate as it
burns very easily. When cool turn into glass dish, cover with
whipped cream. Serve in small pieces in sherbet glasses.
MRS. J. H. BERESFORD.
Fig Pudding. One loaf baker's bread soaked in two cups
cold water, one cup chopped suet, two cups sugar, half-
pound figs, two eggs, one teaspoonful salt, one teaspoonful
soda; steam three hours.
Sauce. One cup powdered sugar, one tablespoonful butter,
three tablespoonfuls boiling water, vanilla.
MRS. H. M. HOWARD.
Peach Marmalade. Eighteen peaches, peel and dice, one
large orange (grind the peel through a chopper dice the pulp),
one small lemon (grate rind and use the juice only). Propor-
tions equal parts sugar and peaches. Add orange and lemon
juice, let boil a few minutes and then simmer very slowly
to the consistency of marmalade. Stir frequently as it burns
very easily.
MRS. D. A. PITT.
Grape Juice (Use dark jelly grapes). Ten pounds grapes,
stem them and cover with water, boil. When seeds drop out,
put in bag and strain. Measure. If too rich and thick, water
may be added to make desired consistency.
Proportions One quart juice to half pound sugar (granu-
lated). Boil fifteen minues after it begins to boil. Put in
Mason jars and seal.
MRS. D. A. PITT.
Peach Cream. One can cling peaches, one cup sugar, three
eggs, one pint cream. Drain and chop peaches, add sugar and
juice of peaches and boil for ten minutes. Remove from
fire and add the eggs well beaten. When cool add the cream
and pack in freezer for several hours.
MRS. PAUL JONES.
12
PHONE BERKELEY 3642
WINSTON'S
Fine Pastry and Confectionery
You Will Find Other Good Cakes
and Cookies at
....WINSTON'S....
2148 CENTER STREET BERKELEY, CAL.
OPTICIAN ENGRAVING PHONE BERKELEY 878
L. H. SERVICE
DIAMONDS, WATCHES, CLOCKS, JEWELRY, CHINA
STERLING AND SILVER PLATED WARE
CUT GLASS, ETC.
2134 CENTER STREET BERKELEY, CAL.
PHONE BERKELEY 1415
LE PETIT BEJOU
Mme. A. DURAND VOORHIES
SHAMPOO, SCALP TREATMENT AND MANICURING
A SPECIALTY
HAIR WORK, SWITCHES, TRANSFORMATION, ETC., ETC,
2135 CENTER STREET BERKELEY, CAL.
13
Lemon Pie. Three-fourths cup sugar, three eggs, one large
lemon (or two small). Separate whites, beat yolks, add
sugar, add juice and beat all together. Put in double boiler
and cook until as thick f .as very heavy cream. Have whites
beaten stiff and fold |nt6 custard. Have shell baked and just
ready to remove from oven, pour in custard and brown
slightly.
MRS. J. ARTHUR KELLY.
Marshmallow Pudding. Ten cent box marshmallows, pink
or white, fifteen cent can sliced pineapple, one cup walnuts
broken in small pieces, twenty cents worth whipping cream,
white of one egg -beaten stiff and mxed with the cream just
before serving. Cut marshmallows in four pieces, cut pine-
apple in small pieces and let stand together, about one-half
hour. Whip cream and mix with marshmallows, pineapple
and nuts just before serving. You may also add oranges and
bananas to the pudding.
MRS. LEIGHTON SMITH.
Steam Carrot Pudding (Especially good for children). One
cup grated raw potatoes to which is added half teaspoonful
soda, one cup grated raw carrots, one cup raisins, one cup
flour, one cup brown sugar, one teaspoonful cinnamon, one
teaspoonful cloves, one teaspoonful allspice, one teaspoonful
nutmeg, butter the size of egg. Steam two hours or more
and serve with hard sauce.
MRS. PHILIP S. DICKINSON.
Sauce. Hard Foamy Sauce. One cup sugar, half cup
butter, two eggs, juice one lemon. Beat egg whites stiff,
gradually be'at yolks into whites, very gradually add creamed
butter and sugar, and very gradually add lemon juice to
avoid curdling. This should have the appearance of whipped
cream. Make just before serving.
Mrs. F. H. MacNAIR.
German Apple Pudding. Three pints of cooked and sweet-
ened apple sauce, one cup flour, one teaspoonful baking
powder, half teaspoonful salt, one teaspoonful shortening,
one egg, four tablespoonfuls cold water, two-thirds cup sugar.
Beat white egg to stiff froth, add one teaspoonful of white to
yolk and beat. Mix sugar, water, flour, salt and shortening
with beaten yolk. -Add beaten white. Put batter on the
bottom of pudding pan. Pour over this the apple sauce boiling-
hot. Bake in a medium oven to a light brown. When done
the batter will be on top. Serve hot with cream.
MRS. WARD ESTERLY.
14
Kisses. One cup sugar, three eggs (whites), one pinch salt,
vanilla, half teaspoonful lemon jujce. Beat the whites eggs
very stiff, add sugar a teaspoonful at a time until one-half
is used. Add the rest at pleasure. Add vanilla and lemon
juice last. This quantity makes nine good-sized kisses. Bake
on paraffine paper in slow oven for twenty minutes. Then
remove from the oven, carefully slip a spatula or knife blade
under each kiss, return to oven and bake twenty-five minutes
longer, serve garnished with any combination of fruit you like
and whipped cream.
MRS. W. R. PATTON.
Chipped Pears. Eight pounds bartlett pears (not too ripe),
six pounds sugar, half pound crystalized ginger, four lemons
sliced thin, quartered and boiled until tender (about three-
quarters hour). Slice pears and boil with sugar and ginger
about one hour, add lemons and boil until dark colored and
rich looking.
MRS. L, A. PATTEN.
Ambrosia. First Dissolve one rounded tablespoonful gela-
tine in half cup cold water and stir over fire until thoroughly
dissolved. Second Add another half cup cold water to hot
gelatine and let it stand to cool a little until you separate
the white of four eggs. Third Beat the whites of eggs with
pinch salt stiff and then pour the dissolved gelatine very
slowly into the beaten whites and beat all the time while
pouring in the gelatine. Fourth Sprinkle in one cup sugar
and continue beating. Fifth Add one teaspoonful vanilla or
almond extract and beat until thoroughly mixed. Sixth
Take out one-third of the mixture (if you wish to have two
colors) and tint pink. Spread it over the bottom of the dish,
sprinkle chopped pecan nuts over that; on top of that put
the second third of the white and more chopped nuts; the
last third tint lavender and spread on top of white layer.
Serve with whipped cream flavored with vanilla. A wire
spoon beater is better for the making of this pudding, as it
beats air into the whites of the eggs. Serves ten.
MRS. H. B. MATTHEWS:
Corn Starch Pudding. One pint water, two tablespoonfuls
corn starch, juice one lemon, butter size walnut, two bananas, one
orange, half cup nuts, three tablespoonfuls sugar. Smooth corn
starch in a little of the water, add sugar to the remainder. When
it boils, pour in cornstarch and lemon and cook until clear.
Put one-third sliced fruit and nuts in mold. Pour over one-
third eornstarch. Then fruit, etc. When cold turn out and
serve with whipped cream. Any kind of fruit may be used.
MRS. J. W. PORTER, Jr.
15
Thanksgiving Relish. One pound dates, one pound figs,
one pound almonds. Put fruit through mincer twice, and
nuts once. Mix all together. Divide into sections of one
tablespoonful each and twist up in oiled paper.
MRS. C. E. BURKE.
Black Pudding. One cup sour milk or cream, half cup
molasses, yolks two eggs, half cup melted butter, one tea-
spoonful soda, salt, enough flour to make medium stiff.
Beat butter and molasses very light, stirring in other ingred-
ients and steam three hours. Add raisins and nuts if desired.
MRS. J. W. PORTER, Jr.
Banberry Tarts. Filling One and half cups sugar, rind
and juice of one half lemon, half cup butter, half nutmeg,
grated, two eggs, three tablespoonfuls milk, one and half cups
currants, one teaspoonful vanilla.
Line patty tins with rich pastry and put in filling and bake.
MRS. C. E. BURKE.
Coffee Pudding. Half cup milk, half cup sugar, half cup
coffee, pinch salt, yolks three eggs well beaten, one table-
spoonful Knox's gelatine, half teaspoonful vanilla. Cook
until it thickens and add whites three eggs.
MRS. C. P. BOWIE.
Suet Pudding. Two eggs, one cup milk, half cup molasses,
one teaspoonful salt, two teaspoonfuls baking powder, three
small cups flour, one cup chopped suet, half teaspoonful
cinnamon, half teaspoonful cloves, half teaspoonful grated
nutmeg, one cup currants, half cup raisins (cut in halves).
Wash currants in hot water thoroughly, dry and sprinkle
with flour. Mix all dry ingredients together, add the eggs,
well beaten, molasses and milk. Put in pudding mold and
steam three hours, keeping the pan covered tight
Sauce. Half cup butter, two cups sugar, a little boiling
water. Beat together and add cornstarch to thicken, flavor
to taste.
MRS. H. B. MATTHEWS.
16
PHONE ALAMEDA 3616
OSQOOD HOWARD
Manufacturer of
PURE FLAVORING EXTRACTS
Guaranteed under the Pure F ood and Drugs Act June 30, 1906
Serial No. 54742
2840 ADAMS STREET ALAMEPA, CAL.
PHONE BERKELEY 950
C. McCONNELL
PRIVATE DAIRY
RUST, CONTRA COSTA COUNTY, Recommended By
CALIFORNIA DR. H. J. McNULTY
PHONES BERKELEY 147, 148 BERKELEY 3636
Berkeley Pharmacy
MARTIN & CLAYWORTH
PHARMACEUTICAL CHEMISTS
2134 SHATTUCK AVE. BERKELEY, CAL.
17
BREAD
Nut Bread. One egg, three-fourths cup sugar, one cup
milk, two cups flour, two teaspoonfuls baking powder, three-
fourths cup walnuts chopped, pinch salt. Let rise twenty
minutes in pan and bake slowly one hour.
MRS. FRANK H, RICKER.
Graham Bread. Two cups white flour, two cups graham
flour, four teaspoonfuls baking powder, one teaspoonful salt,
one cup sugar, two cups milk, one cup nuts, one cup raisins,
one egg. Let rise ten minutes and bake forty-five minutes.
MRS. J. W. PORTER, Jr.
Boston Brown Bread. Three cups graham flour, one cup
yellow cornmeal, one cup white flour, two cups sour milk,
one and one-eighth cups New Orleans molasses, one teaspoon-
ful salt, one rounding teaspoonful soda, one cup lukewarm
water. Sift yellow corn meal, flour, salt and soda together into
a large bowl, then add the graham flour without sifting, mix
together dry. Then add molasses and sour milk, stir well
and add water last, mix all very thoroughly. Makes one
large loaf or two small. Use two and half pound lard tins,
steam steadily four hours. Lard the tins well.
MRS. H. J. McNULTY.
Bran Bread. Two cups buttermilk (or sour milk), one and
half teaspoonfuls soda (put into the milk), one pinch cream
of tartar, pinch salt, half cup molasses, two cups Ralstons
bran, two cups graham flour, one cup raisins. Bake slowly
for one hour.
MRS. CYRIL A. CROSS.
Bran Muffins (Twelve Muffins). One tablespoonful melted
butter, half teaspoonful salt, one tablespoonful sugar, one egg
beaten well, one cup milk, one and one-quarter cups flour, one
cup bran, two teaspoonfuls baking powder. For white muffins
use two cups flour.
MRS. -RICHARD VAUGHN.
18
Egg Rolls. One egg well beaten in the bowl which the
biscuits are to be made, half teacup milk, one teaspoonful
baking powder, half tablespoonful melted butter. Put baking
powder into a heaping cup flour, add pinch salt. If necessary
add a little more flour. Flour board, roll and pat out the
dough, form into small rolls and bake ten or fifteen minutes.
MRS. H. B. MATTHEWS.
VEGETABLES
Mexican Rice. One cup rice, four tomatoes, three onions,
three bell peppers, one rounded tablespoonful lard or drip-
pings. Wash and dry the rice. Brown in the hot fat (Oil
may be used if preferred) stirring constantly until each
grain is a delicate brown. Then add onions and peppers cut
fine (Not chopped) stirring until they are soft. Add tomatoes
cut into small pieces and enough water to cover, season to
taste with salt, sugar, paprika and Worcestershire. Cook
in slow oven in casserole or iron skillet tightly covered for
forty-five minutes.
MRS. W. PATTON.
PHONE BERKELEY 683 FULL WEIGHT GUARANTEED
H. J. HANEY
DEALER IN
WOOD, COAL, HAY AND GRAIN
ALL KINDS OF MILL FEED
JOB TEAMING DONE
255O-52 SHATTUCK AVENUE
Cor. Blake Street BERKELEY, CAL
19
INDEX
Page
Salad 1
Meat 1
Cake 6
Cookies 11
Dessert 12
Bread 18
Vegetables 19
20
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