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A  California  Cook  Book 


Second  Edition 


' 


PRICE  $1.00 


for  Every  thing  Under  the  Sun 


But  More  Particufarfy 
For  all  the  ingredients 

ij 

necessary  to  make  ev- 
ery recipe  within  the  cov- 
ers of  this  truly  valuable 
Cook    Book    a    complete . 


success  go  to 


FORDS  SAINBORN  CO., 

5afina&  Citu,  Monterey  County,  Cal, 


The  Staff  of  Liife 


Every  housekeeper  is  interested,  or  should  be,  in 
the  art  of  good  bread  making.  To  obtain  this  most  im- 
portant article  be  careful  to  select  the  BEST  FLOUR. 
Of  course  poor  bread  can  be  made  from  good  flour  by 
careless  making,  but  it  is  impossible  to  make  good  bread 
from  poor  flour.  Therefore  be  careful  in  the  selection  of 
your  flour.  The 


is  particularly  suited  for  family  use, 
being  especially  manufactured  for  this 
purpose,  and  is  acknowledged  to  be  the 

BEST  FAMILY  FLOUR 

i 

made.  It  is  not  only 
the  best  quality,  but 
it  is  more  economical 
than  ordinary  flours, 
because  it  requires 
more  water  in  mak- 
ing the  dough.  It 
keeps  moist  and  is 
more  nutritious  than 
other  flours. 

Sold  by      ALL  GROCERS 


dlainne  and 

Inland  Insurance 


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Protect  home  industry  and  insure  with  the  Fire- 
man's Fund,  one  of  the  most  reliable  companies  in  the 
world. 


WILLIAM  J.  DUTTON,  President 
BERNARD  FAYMONVILLK,  Vice  President 
J.  B.    L^VTSON,  2d  V.  Pres.  and  Marine  Sec'y. 
LOUIS  WST^MANNN,  Sec'y. 
F.  W.  LOUGEE,  Treasurer 
.3.  D.  IVES,    General  Agent 


SALINAS  CITY  BANK 


Capital  Paid  Up 
Surplus 


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J.  H.  McDOUGALL,  President-  \V.  J.  IRVINE,  Acting  President. 

Elisha  Archer,  Henry  Bardin,  Uriah  Wood. 

W.  S.  JOHNSOX,  Cashier 

PRANK  S-  CLARK,  Ass't  Cashier 


CORRESPONDENTS. 

Bank  of  Montreal,  London;  National  Park  Bank,. 
New  York;  First  National  Bank,  Sau  Francisco;  Farm- 
ers &  Merchants  Bank,  Los  Angeles;  Hongkong  & 
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with  beautifully  illus- 
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~I~^'     W.S.  LEAKE 
Manager 

Sau  Francisco,   Cal. 


Abbott  Meat  Market 


.  A.  flBBOTT  and  T.  P.  JOY 

PROPRIETORS 


232  Main  St.        Salinas,  California 


Fresh  and  Salt  Meats 

Poultry,  etc.,  etc. 

Best  Quality  only  Free  Delivery 


n*    {go. 

(INCORPORATED) 


LOTS,  RANCHES, IMPOROVED  PROPERTY 

FOR    SALE: 

MONTEREY,  CALIF. 


STREET 

,    CJPll, 


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Harnessmaker 

Carries  a  full  stock  of  goods  in  his  line,  well  made   from 
the  best  material. 

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Constantly  on  hand.      Repairing  promptly  and    neatly 
executed.     Terms  reasonable. 


WHEN  PREPARING 


Food  for  the  table  there  is  added  comfort  and 
satisfaction  if  all  the  utensils  required  are  giv- 
ing the  service  you  require  of  them. 


THE     FAIR 


Is  the  place  to  get  your 

SILiS,  the  good,  reliable,  substantial  kind. 

THE:   FAIR 


A    SECOND     EDITION 


OF 


A    COOK  BOOK 


.  H.  li. 


RJiD 


FOR  THH 


liflDlES  OF  ST.  PflUli'S  GUlLtD 


,    CALi. 


AND  DEDICATED 


To  those  plucky  Housekeepers  who  master  their 
own  work  instead  of  letting  it 
master  them. 


PACIFIC  GROVE,  CAUF. 

WALLACE  CLARENCE  BROWN,  BOOK  AND  JOB  PRINTER 
1902 


We  may  live  without  friends,  we  may  live  without  books, 

But  civilized  man  cannot  live  without  cooks; 

He  may  live  without  books — what   is    knowledge  but 

grieving  ? 

He  may  live  without  hope — what  is  hope  but  deceiving  ? 
He  may  live  without  love — what  is  passion  but  pining  ? 
But  where  is  the  man  that  can  live  without  dining  ? 

— Owen  Meredith. 


Preface. 

In  collecting  these  "Crumbs  From  Every- 
body's  Table'  '  and  presenting  them  to  onr  many 
friends,  it  is  with  the  assurance  that  we  give 
to  all  subscribers  a  cook  book,  rich  in  the  best 
kind  of  recipes  and  rules  for  practical  cooking, 
making  it,  we  trust,  acceptable  not  only  to 
those  Avho  are  proficient  in  the  art  of  cooking, 
but  particularly  so  to  those  who  are  young 
and  inexperienced  housewives. 

These  recipes  have  all  been  tested  in  our 
various  homes,  and  we  feel  the  strongest  as- 
surance that  if  faithfully  followed  will  produce 
the  best  of  results. 


'  'Each  recipe  is  plain  and  tried, 

And  some  good  housewife's  honest  pride, 

Some  home's  delight; 
And  should  your  effort  bring  no  prize, 
I  '11  say  not  where  the  trouble  lies — 

'Twere  impolite. ' ' 

SECOND  EDITION. 


L,.  PORTBR 


Room  6,  flcDougall  Building 

Salinas  City 

California 


AGENT 

Loma  Prieta  Lumber  Co. 
Liverpool  and  London  and 

Globe  Insurance  Co, 
The  United  States  Fidelity 


and  Guaranty  Co.  f  • 


Of  Baltimore, 


Soups 


"The  onion  is  a  homely  plant, 
And  rank  sis  most  that  grows, 
And  yet  it  beat*,  to  mix  with  soup 
TliH  lily  or  the  rose." 

Meats  for  soup  should  always  be  put  <  n 
to  cook  in  cold  water,  and  allowed  to  simmer 
slowly  for  several  hours. 

Stock  should  be  prepared  the  day  before 
the  soil])  is  needed. 

Essence  of  celery  or  celery  seed  can  be  used 
for  soups  if  celery  stocks  are  not  at  hand. 

Soups  should  be  cooked  in  granite  or  por- 
celain kettles. 

TO  TLAKIFY  SOUPS. 

Beat  an  egg.  shell  and  all,  add  a  little  cold 
water  and  some  of  the  hot  stock  and  beat 
again;  then  pour  into  sou])  while  boiling  and 
beat  the  whole  thoroughly  and  long.  Let  it 
boil  up  once,  remove  and  strain  through  a  hot 
wet  napkin. 

'STOCK    FOR  SOFPS. 

To  four  pounds  of  beef  add  four  quarts  of 
cold  water  and  one  tablespoonful  of  salt,  one 
bay  leaf,  six  cloves,  one  onion,  one  carrot,  one 
turnip  and  one  dozen  whole  black  peppers. 
Bring  slowly  to  a  simmering-  point,  never  allow- 
ing- to  boil  uj).  If  the  bone  is  a  shank  have 

Use  Krough's  Vanilla  and  Lemon  Extracts 


18  SOUPS 

the  bone  broken,  arid  for  four  pounds  cook  four 
hours.  If  brisket,  cut  in  squares  and  cook  two 
hours.  Beef-steak  bones,  ends  of  steaks  and 
chops,  cold  meats  that  cannot  be  used  other- 
wise, either  cooked  or  raw,  should  be  used  for 
the  stock  kettle.  When  done,  boil  up  well  for 
ten  minutes,  strain,  and  set  away  to  cool. 
When  cold,  skim  off  all  the  fat,  and  use  the 
stock  as  desired  for  the  basis  of  all  consomme 
and  vegetable  soups. 

MRS.  J.  K.'DixoN,  Stockton. 

DICE  FOR  SOUPS. 

Cut  slices  of  bread  and  butter  them ;  cut 
into  .small  squares,  put  into  a  pan,  buttered 
side  up,  and  brown  in  a  quick  oven. 

CARAMEL,  ( FOB  COLORING  SOUPS  BROWN). 

Place  two  tablespoonfuls  of  brown  sugar 
in  a  sauce  pan,  let  boil  up  and  burn  almost 
black.  While  still  boiling-  add  one  cupful  of 
boiling  water,  a  tablespoonral  at  a  time. 
Strain  and  bottle  for  future  use. 

MRS.  J.  R.  DIXON,  Stockton. 

SOUP  STOCK. 

To  four  pounds  lean  beef  put  four  quarts 
cold  water.  Put  in  the  water  without  salt, 
and  let  it  come  slowly  to  boiling  point.  Skim 
well  before  the  agitation  of  the  water  has 
broken  the  scum,  then  add  a  teaspoonful  of 
salt  and  a  dash  of  cold  water  to  help  the  scum 
rise  again;  skim;  set  back  and  let  it  simmer 
gently,  that  is,  boil  on  one  side,  not  all  over, 
for  six  or  eight  hours,  until  the  meat  is  in  rags; 
add  a  little  pepper,  strain  into  an  earthen  ves- 


SOUPS  IP 

sel,  let  it  cool,  and  remove  all  the  grease.  This 
will  keep  for  a  week  in  cool  weather.  If  a  very 
white  stock  is  desired,  veal  can  be  used  instead 
of  beef.  If  not  clear,  beat  an  e»-»-  slightly, 
shell  and  all,  put  into  the  stock,  let  come  to  a 
boil  Miid  skim.  MRS.  J.  B.  BENNETT. 

CLEAR  SOUP. 

One  pint  of  stock  to  one  pint  of  water,  a, 
few  drops  of  onion  juice,  and  salt-spoonful  of 
celery  salt.  Take  one-half  inch  slices  of  stale 
bread,  cut  in  one-half  inch  dice,  dip  in  beaten 
egg1,  roll  in  a  mixture  of  one  tables] uxmful  of 
finely  chopped  parsley,  one-half  tablespoonful 
-chopped  onion,  one  tablespoonful  grated 
cheese,  a  pinch  of  salt  and  a  dash  of  cayenne; 
saute  in  a  tablespoonful  of  butter  until  a, 
.golden  brown.  Lay  on  brown  paper  for  a 
minute  then  drop  in  the  sou]). 

MRS.  J.  B.  BENNETT. 

GREEN    SOUP. 

Boil  till  very  tender  a  bunch  of  spinach  in 
water  to  cover.  Strain  through  a,  sieve,  and 
to  this  liquid  add  water  to  make  one  pint,  to 
which  add  a  pint  of  stock.  Flavor  with  onion, 
cayenne,  and  salt,  or  celery  salt.  Add  crou- 
tons of  tried  bread  and  serve  hot. 

MRS.  J.  B.  BENNETT. 

RICE   TOMATO. 

Boil  together  one  quart  tomatoes,  one 
quart  water  and  two  tablespoonfuls  of  rice 
until  the  rice  is  cooked.  Strain  through  a 
sieve.  Put  equal  parts  of  tomato  and  soup 
;«tock,  a  pinch  of  «oda,  one  tablespoonful  of 


20  SOUPS 

butter,   salt    and    pepper  to  taste.     Boil   ten 
minutes  and  serve.  MRS.  J.  B.  BENNETT. 

BOUILLON. 

Equal  parts  of  stock  and  water.,  a  little 
onion  juice,  a  dash  of  cayenne,  salt  to  taste, 
and  serve.  MRS.  J.  B.  BENNETT. 

BOUILLON. 

Three  pounds  of  round  of  beef  and  a  tew 
bones  in  two  quarts  of  cold  water,  and  an  even 
teaspoonfnl  of  salt.  Let  come  to  a  boil,  skim 
well,  and  simmer  three  hours;  then  add  two 
sliced  carrots,  two  turnips,  one  small  Chili 
pepper,  a  whole'  onion  stuck  with  three  whole 
cloves,  one  small  head  of  cauliflower,  one  pint 
of  peas,  (canned  will  do). and  simmer  together 
for  one  hour.  Strain  the  sou]),  pulping  the 
vegetables,  return  to  the  fire,  and  when  it  comes 
to  boiling  point  add  noodles,  boiled  rice,  or 
soaked  German  sago. 

MRS.  JAMES  ('.  MENOR. 

NOODLE  OR  VERMICELLI  SOUP. 

A  medium  sized  souj)  bone  put  on  with  a 
little  salt  and  sufficient  cold  water  To  cover  it. 
When  partly  done  add  a  small  carrot  cut  in 
slices,  a  piece  of  onion  and  a  little  parsley. 
Boil  until  well  done,  then  strain  immediately 
and  let  it  stand  oversight.  When  wanted  for 
use  remove  the  crust  of  grease,  put  in  a  little 
noodle  or  vermicelli,  add  pepper  to  taste,  heat 
to  the  boiling*  point  and  serve  immediately. 

Miss  PERRY.  Monterey. 

cno      ur/m     "Ai/r"    TAKE  KROUQH'S  HEAD. 
rUn      HtAU       AlVt  ACHE  POWDERS 


SOUPS  21 

OYSTER    SOUP. 

Take  the  oysters  with  their  liquor,  (a  little 
water  may  added  to  the  liquor),  one  table- 
spoonful  of  butter,  a  dash  of  cayenne  pepper,  or 
white  pepper,  and  salt  to  taste.  Put  into  gran- 
ite pan  and  cover;  remove  as  soon  as  it  boils. 
A  tablespoonful  of  sweet  cream  put  into  soup 
plates  before  the  soup  is  served  improves  it 
greatly.  Milk  or  crearn  should  never  be  cooked 
with  the  sou]).  If  milk  is  desired,  heat  it  in  a 
separate  pan  and  add  it  only  when  ready  to 
serve.  MRS.  JAMES  C.  MENOR. 

MOCK  OYSTER  SOUP. 

One-half  can  of  tomatoes  put  into  a  gran- 
ite iron  vessel,  and  when  it  boils  add  an  even 
half  teaspoonful  of  soda;  then  add  about  one 
quart  of  milk  and  let  come  to  a  boil.  Add  a 
piece  of  butter  the  size  of  a  walnut  and  two 
pounded  crackers:  season  with  salt  and  pep- 
per. Enough  for  six  persons. 

MRS.  E.  M. 


CLAM  SOUP. 

One  large  can  of  good  clams.  Boil  the  li- 
quor. make  a  little  drawn  butter  and  mix  with 
liquor;  stir  till  it  boils.  Chop  up  clams  and  put 
them  in;  season  to  taste  with  salt,  a  dash  of 
cayenne  pepper,  a  squeeze  of  lemon  juice  and  a 
grate  of  nutmeg.  Boil  over  a  slow  fire  one 
hour.  Have  ready  a  cupful  of  hot  sweet  cream 
and  add  it  to  the  soup  when  ready  to  serve; 
not  before.  MRS.  JAMES  C.  MENOR. 

GREEN    TURTLE    SOUP. 
Take  off  shell,  head  and  nippers  and  let 


22  SOU^S 

hang  over  night  to  drain  off  blood.  Cook  the 
neck  and  flippers  in  boiling  water  one  minute  so 
that  the  scales  can  be  scraped  off.  Take  three 
pounds  shin  beef,  a  few  carrots,  one  onion, 
whole  peppers  and  cloves,  thyme,  leeks,  celery 
and  parsley  to  taste.  Cook  in  boiling  water 
one  hour.  Cut  turtle  in  small  pieces,  leaving 
liquid  to  cook  with  the  bones  and  vegetables, 
adding  two  Ounces  of  butter  and  three  table- 
spoonfuls  of  flour  to  thicken  soup.  Simmer 
while  cooking,  ("to  boil  is  to  spoil"),  and  cook 
until  it  has  lost  its  strong  smell;  then  put  in 
the  meat,  (cut  turtle  and  shin  beef),  season 
with  a  dash  of  cayenne  pepper  and  one  table- 
spoonful  of  sherry.  Serve  immediately  after 
the  sherry  is  added. 

MRS.  JAMES  C.  MENOR. 

CHICKEN   SOUP. 

Cut  up  one  full-grown  chicken;  put  it  in 
three  quarts  of  cold  water  and  boil.  In  a  sep- 
arate dish  cook  one  spoonful  of  rice.  When 
tlip  chicken  is  well  done,  remove  the  meat  and 
bones,  skim  off  all  the  fat,  add  the  cooked  rice, 
one  spoonful  of  flour  mixed  smoothly  in  a  lit- 
tle milk,  one  rolled  cracker,  one-half  cupful  of 
€ream,  one  teaspoonful  of  butter,  and  salt  and 
pepper  to  taste. 

MRS.  W.  V.  MCGARVEY. 

GUMBO  SOUP. 

Fry  partly  four  slices  of  fat  ham  in  a  ket- 
tle. Add  one  chicken  cut  up  in  pieces  and  fry 
five  minutes.  Add  four  quarts  of  water,  boil 
two  hours.  Remove  bones  from  soup,  add 
four  dozen  green  okra  pods  or  one  cup  of  dried 

<3o  to    Krough's  Drug  Store  for  your  fine  Perfumes 


SOUPS  23 

okra,  six  tomatoes,  or  one-half  can,  two  chop- 
ped onions,  one  sprig  of  chopped  parsley, 
thyme,  one  Chili/ pepper  and  salt.  Boil  one 
and  one-half  hours.  Add  two  tablespoon- 
mis  of  butter  and  one  boiled  crab  picked  fine, 
or  twelve  oysters,  and  serve. 

MRS.  J.  R.  Dixox. 'Stockton. 

VEGETABLE  SOUP. 

Tut  in  slices  the  following  vegetables. 
Onions,  carrots  and  celery:  a  cupful  of  each. 
Saute  in  butter  until  a  nice  brown,  stirring 
that  they  may  cook  evenly.  Put  into  the 
sou])  kettle,  the  vegetables,  a  quart  of  stock 
and  a  quart  of  hot  water,  and  boil  gently  one 
hour.  Fifteen  minutes  before  serving  add  a 
tablespoonful  of  lemon  juice,  a  teacupful  of 
green  peas,  previously  boiled  and  rubbed 
through  a  sieve,  salt  and  whitepepperto  taste. 

MRS.  E.  ST.  JOHN. 

VEGETABLE  SOUP. 

8  carrots. 

4  onions. 

4  potatoes. 

1  pt.  of  cabbage.  . 

Chop  all  fine;  put  on  to  stew  in  just 
enough  water  to  cover.  When  the  vegetables 
are  tender,  cover  them  with  boiling  water  and 
set  on  back  of  stove  to  simmer  for  twenty 
minutes.  Rub  a  little  flour  into  a  tablespoon- 
ful of  butter,  stir  in  two  eggs  and  add  one 
pint  of  milk.  Mix  thoroughly  and  stir  -into 
the  sou]).  Boil  for  a  few  moments. 

Mrs.  M.  R.  MEKRITT. 

Take  your  PRESCRIPTIONS  to  KROUQH 

DRUGQIST,     SALINAS 


24  SOUPS 

AMBER  SOUP. 

A  two-pound  bone,  one-half  chicken,  one 
slice  of  ham,  carrot,  parsnip,  parsley,  bay  leaf. 
celery,  onion;  simmer  four  hours;  season.  Add 
caramel,  one-half  glass  of  sherry,  if  liked. 
and  strain  through  a  napkin. 

MRS.  A.  C.  BAHKKH. 

SOUP. 

Three  quarts  of  water  to  three  pounds  of 
beef  and  bone.  Boil  about  two  hours  and 
skim.  Put  in  carrots,  celery,  turnips,  three 
cloves,  tomato,  parsley,  salt  and  pepper,  and 
one  large  onion.  Boil  two  hours  longer. 
Strain  and  boil  with  either  rice,  maccaroni,  or 
vermicelli  for  three  quarters  of  an  hour. 

MRS.  W.  H.  Pvm  H\. 

BEAN  SOUP. 

One  quart  of  colored  beans  and  one  table 
poo  Jnful  of  baking-  soda  with  water  enough  to 
boil.  When  the  beans  are  cooked  so  the  skins 
will  slip  off  when  pinched,  pour  into  a  large 
pan  and  rub  with  the  hands  in  cold  water  un- 
til the  skins  ere  all  removed.  Cover  well  with 
water  and  add  one-half  pound  of  salt  pork 
cut  in  small  pieces.  Season  with  pepper  and 
salt.  MRS.  A.  J.  ABBOTT. 

PUREE  OF  PEAS. 

1  pt.  of  shelled  peas, 
'     3  pts.  of  boiling  water, 
%  small  onion, 
3  cupful s  of  milk, 
1  tablespoonful  of  butter, 
1  tablespoonful  of  flour, 


SOUPS  25 

2'tabl(  r.poonfuls  of  salt, 
%  tea  spoonful  of  white  pepper. 
Shell  and   wash  the  peas;   put  them  with 
the  onion  into  the  water.     Cook  uncovered  un- 
til the  peas  are  soft;    then  rub  them  through 
a  sieve;  put  into  a  saucepan  and  add  milk  and 
seasoning.     Rub  the  flour  into  the  melted  but- 
ter  and   cook   until   it  froths;     then  stir  into 
boiling  soup  and  cook  a  few  minutes. 

MRS.  B.  L.  HOLLENBECK,  Pacific  Grove. 

TOMATO  SOUP. 

1  qt.  tomatoes, 

1  qt.  hot  water, 

1  pt.  sweet  milk, 

1  tables]  )oonful  of  flour, 

Butter  size  of  an  egg. 

Cook  tomatoes  with  water  and  onion  for 
one  hour;  then  add  butter  and  flour  mixed 
well  together;  season.  Just  before  serving 
put  in  milk  well  scalded. 

MRS.  J.  B.  PORTER. 

CREAM  TOMATO  SOUP. 

One  pound  of  lean  beef  in  three  pints  01 
cold  water,  one-half  teaspoonful  of  salt;  let  it 
come  to  boiling  point,  (skini  often),  set  on  the 
back  of  the  stove  and  simmer  slowly  for  two 
hours.  Add  ten  ripe  tomatoes,  (or  one  can), 
stew  the  whole  one  and  one-half  hours,  then 
pass  through  sieve  into  pot  again;  boil  ten 
minutes,  thicken  with  a  generous  tablespoonful 
of  butter  into  which  has  been  stirred  the  same 
amount  of  sifted  flour.  A  dash  of  cayenne 
pepper  improves  it.  When  ready  to  serve 
turn  a  cupful  of  hot  sweet  cream  into  the 
whole.  This  is  a  most  delicious  soup  and  will 


26  SOUPS 

serve  ten  people.  MRS.  JAMES  C.  MENOR. 

CREAM  OF  ASPARAGUS  SOUP. 

Cut  the  tender  tips  from  asparagus  in  bits 
one-half  inch  long;  boil  tender.  Put  the  rest 
in  three  pints  of  water  and  one  cupful  of  stock, 
and  boil  one-half  hour.  Press  through  colan- 
der, add  one  tablespoonful  of  butter  and 
one  tablespoonful  of  flour,  rubbed  together; 
season;  add  one  cupful  of  milk  and  the  tips. 
If  desired  pour  over  square  bits  of  toast. 

MRS.  J.  R.  DIXON,  Stockton. 

CREAM  CELERY  SOUP. 

1  shank  of  beef, 

1  large  bunch  of  celery, 

1  cupful  of  cream. 

Make  good  broth  of  the  beef  shank  and 
thicken  with  two  tablespoonfuls  of  flour  rub- 
bed smooth  in  one-half  cupful  of  water.  Cut 
the  celery  in  small  pieces,  and  boil  in  the  soup 
until  tender  and  rub  through  a  sieve.  Season 
with  salt  and  pepper.  Strain  the  soup  and 
add  the  cream  just  before  serving. 

Mrs.  U.  HARTNELL. 

(Miss  Whittaker's  Cooking  School,  Pacific  Grove.) 

CREAM  OF  SAGO  SOUP— (WHITE  STOCK.) 

2  or  3  Ibs.  veal  bone, 
2  qts.  of  water. 

Break  up  the  bone;  put  it  into  a  saucepan 
and  add  the  water.  Bring  it  very  slowly  to 
the  boil  and  take  off  the  scum  until  clear. 
Put  the  pan  on  a  cooler  part  of  the  stove  and 
let  the  stock  simmer  for  six  hours,  then  strain, 
and  when  cold  remove  all  fat. 


SOUPS  27 

"2  qts.  of  this  white  stock, 

1  pt.  of  milk, 
Yolks  of  four  eggs, 

2  teaspoonfuls  of  salt, 

4  tablespoonfuls  of  sago, 

%  saltspoonl'ul  of  pepper, 
Let  the  stock  come  to  a  boil,  then  scatter 
in  the  sago  and  stir  for  two  or  three  minutes. 
Cook  until  each  grain  is  clear;  add  pepper  and 
«alt.  Cream  the  yolks  with  the  milk,  add  to 
the  soup,  then  place  on  cooler  part  of  the 
stove;  let  the  sou])  cook  three  minutes,  stir- 
ring all  the  time.  MRS.  U.  HARTNELL. 

(Mias  Whittuker'a  Cooking  Buhoo],  Pacific  Grove). 

CREAM  OF  CORN  SOUP. 

Remove  the  corn  from  one  can,  cover  with 
three  cupfuls  of  water  and  simmer  for  one 
hour.  Strain,  press  through  a  sieve.  Scald 
three  cupfuls  of  milk,  add  the  corn  and  one 
tablespoonful  of  butter  rubbed  smooth  with 
one  tablespoonful  of  flour.  Mix  until  smooth; 
season  with  salt,  pepper,  and  a  few  drops  of 
celery  extract.  Add  one-half  cupful  of  cream 
and  stir  until  heated.  Take  from  the  fire,  add 
the  beaten  yolk  of  an  egg  and  serve  at  once. 
The  egg  or  cream  may  be  omitted,  but  the 
soup  is  far  more  delicious  with  the  addition  of 
both.  The  corn  from  twelve  ears  equals  one 
can.  MRS.  A.  J.  ABBOTT. 

FISH    CHOWDER. 

Two  pounds  white  fish,  (sturgeon  prefer- 
red), removed  from  bones  and  skin,  and  cut  in 
squares. 

4  large  potatoes,  sliced, 


28  SOUPS 

1   onion  cut  in  small  pieces, 
Y2  cupful  of  butter. 
Salt  and  pepper  to  taste. 
Put  this  to   simmer  with   two  cupful s  of 
boiling-  water.    When  ingredients  are  tender. 
add  one  quart  of  milk  mid  eight  or  ten  fine 
crackers.    When  thoroughly  hot.  serve. 

MRS.  G.   B.  RICHMOND . 

CLAM  CHOWDER. 

Wash  one  dozen  clams,  slice  an  onion;  slice 
two  large  potatoes:  two  thin  slices  of  salt 
pork  cut  in  small  squares,  and  one  quart  of 
milk.  Fry  pork  until  brown,  put  in  onions 
and  potatoes,  add  four  grated  crackers,  salt 
and  pepper,  and  one  half  of  a  red  pepper  chop- 
ped fine.  Boil  all  in  milk.  When  boiled  twen- 
ty minutes  add  clams  and  boil  a  few  minutes 
longer.  MKS.  W.  H.  PYBUKX. 

NANTUCKET     ( 'H< )  WDER. 

Cut  into  very  small  pieces  five  or  six  slices 
of  salt  pork,  (medium  size  slices);  fry  them 
quite  brown;  chop  two  or  three  onions  fine; 
put  them  in  after  the  pork  is  brown  and  fry 
till  tender;  pour  hot  water  into  pot,  (about 
two  and  a  half  quarts),  and  three  pounds  of 
fish, (rock  cod).  Let  it  boil  about  twenty 
minutes;  season  with  salt  and  pepper;  make 
a  little  thickening  of  flour  and  milk  and  add 
while  boiling.  Some  like  sliced  potatoes,  but 
real  Nantukcet  chowder  has  neither  potatoes 
nor  crackers.  MRS.  M.  McHARRY. 

rno      urin     "ii/r"    TAKE  KROUQH'S  HEAD. 
run     ntAU       AlVt  ACME  POWDERS 


For  the  Siek 


BEEF  ESSENCE.— Put  one  pound  of  lean 
beef  minced  fine,  into  a  jar,  without  any  water 
whatever,  cover  the  jar  tightly  and  set  in  a  pot 
or  kettle  of  cold  water,  bringing:  the  water 
slowly  to  a  boil  and  allowing  the  jar  contain- 
ing meat  to  so  remain  simmering  until  the 
juice  of  the  meat  is  all  extracted  and  the  fibre 
becomes  colorless.  Sea.son  to  taste  and  skim 
when  cold. 

BARLEY  WATER,— Put  two  ounces  of 
pearl  barley  into  half  a  pint  of  boiling  water 
and  let  it  simmer  a  few  minutes.  Drain,  and 
add  two  quarts  of  boiling  water  with  a  few 
figs  and  stoned  raisins  cut  fine.  Boil  slowly 
until  reduced  about  one-half  and  strain. 
Sweeten  to  taste,  a,dding  the  juice  of  a  lemon 
and  nutmeg  if  desired. 

TOAST  WATER.— Toast  nicely,  but  do 
not  burn  the  slices  of  bread,  and  pour  upon 
them  sufficient  boiling  water  to  cover.  Let 
them  steep  until  cold,  keeping  the  bowl  or  dish 
containing  the  toast  closely  covered.  Strain 
off  the  water  and  sweeten  to  taste,  putting 
a  piece  of  ice  into  it  as  drank. 

FLAXSEED  LEMONADE.— Pour  one 
quart  of  boiling  water  on  four  tablespoonfuls 
of  whole  flaxseed  and  add  the  juice  of  two 
lemons.  Let  it  steep  three  hours,  keeping  it 


30  SOUPS 

closely  covered.    Sweeten  to  taste.      Excellent 
for  colds. 

MULLED  BUTTER-MILK.  —  The  well 
beaten  yolk  of  one  egg  added  to  boiling  but- 
ter-milk and  allowed  to  boil  up;  or  add  to  the 
boiling  butter-milk  a  little  thickening  of  flour 
and  cold  butter-milk. 

BAKED  MILK.— Put  the  milk  into  a  jar, 
covering  the  opening  with  white  paper  and 
bake  in  a  moderate  oven  until  as  thick  as 
<cream.  MRS.  C.  A.  HUDSON. 

PLAIN  CHICKEN  BROTH. 

Cut  a  nice  fat  hen  into  four  parts,  wash 
well  in  (-old  water  and  put  the  pieces  into  a 
stewpan  with  one  quart  of  water  and  a  very 
little  salt.  When  it  comes  to  a  boil,  skim  well, 
and  a,dd  one  carrot  and  a  little  celery.  Boil 
for  about  two  hours,  then  strain  through  a 
napkin  or  a  fine  sieve.  F.  W.  SCHROEDER. 

BEEF  TEA. 

Cut  in  dice  a  large  thick  round  steak,  using 
only  the  lean.  Put  in  double  boiler  with  a 
quart  of  cold  water,  adding  salt  to  taste; 
cook  three  or  four  hours,  then  strain  carefully 
through  hair  sieve;  heat  as  needed.  Beef  and 
mutton,  or  veal,  in  equal  quantities,  cooked 
as  above  make  a  tasty  and  nourishing  broth. 

MRS,  G.  B.  RICHMOND. 


Fish 


"Master,  I  marvel  how  the  fishes  live  in  the  sea!" 
"  Why,   as  men  do  a  land  ;  the  great  ones  eat  up  the  little  onen." 
J^  — PERICLES. 

A  fish  to  be  in  good  condition  to  eat 
should  have  brig'ht  red  gills,  the  eyes  clear  and 
full,  and  a  firm,  stiff  body.  They  should  be 
drawn,  thoroughly  cleaned  and  washed  in  cold 
water,  immediately  on  coining  from  market. 
If  not  to  be  cooked  at  once,  they  should  be 
placed  on  ice  or  sprinkled  with  salt  on  the 
inside  and  put  in  n  cool  place  until  wanted. 

The  favorite  way  of  cooking  fish  is  either 
to  bake,  boil,  fry,  or  broil  them.  All  small 
fish  are  better  broiled,  or  fried. 

To  bake  a  fish,  soften  a  little  butter,  rub 
over  the  fish,  sprinkle  with  salt,  place  on  a 
wire  stand  in  a  dripping  pan  and  bake  in  a 
quick  oven,  allowing  about  twenty  minutes  to 
a  pound.  Dredge  with  flour  when  it  begins  to 
brown  and  baste  with  butter. 

To  boil  a  fish,  roll  in  a  thin  cloth,  put  in  a 
fish  kettle  with  boiling  water  to  cover  and 
boil  very  'gently;  twenty  minutes  to  the 
pound  for  salmon  or  halibut,  and  fifteen  min- 
utes for  cod  or  other  delicate  fish.  Fish  is 
very  nice  steamed  instead  of  boiled.  Rub  well 
with  salt  before  putting  into  steamer.  All 
boiled  or  steamed  fish  should  be  served 
with  drawn  butter,  with  or  without  the  addi- 


32  SOUPS 

tion  of  boiled  eggs,  or  any  nice  white  sauce. 

To  fry  fish,  wipe  dry,  cut,  if  large,  into  con- 
venient pieces  dip  into  sifted  corn  meal,  rolled 
crackers,  grated  stale  bread,  or  wheat  flour, 
and  fry  in  clarified  butter  or  olive  oil.  If,  be- 
fore frying  fish,  you  allow  them  to  lie  about 
fifteen  minutes  in  milk  they  will  be  a  lighter 
color  when  cooked. 

To  broil  fish,  sprinkle  with  pepper  and 
salt  and  lay  with  the  inside  down  upon  the 
gridiron  and  broil  over  glowing  coals.  Win  MI 
nice  and  brown  turn  and  cook  for  a  few  min- 
utes. Place  on  warm  platter  a-nd  spread  with 
butter. 

BAKED  MACKEREL. 

Take  medium  sized  fish  and  have  the  fish- 
man  split  open  and  remove  the  back  bone. 
Cleanse  well  and  sprinkle  with  salt.  Pla<-<>  a 
few  pieces  of  bacon  on  the  bottom  of  dripping- 
pan  on  which  place  the  split  fish  opened  and 
cover  with  a  dressing  made  as  follows: 

About  half  of  the  inside  of  a  small  loaf  of 
bread  chopped  fine  with  half  an  onion:  salt 
and  pepper  to  taste;  thyme  and  parsley; 
moisten  with  melted  butter;  spread  over  fish 
and  bake  about  half  an  hour. 

Mils.  CLARA  L.HOUGHTON,  Pacific  drove. 

BAKED  ROCK  COD. 

Clean  and  wipe  dry;  salt  and  pepper,  and 
rub  butter  over  the  inside;  fill  with  following 
dressing:  Light  bread  crumbs  moistened  with 
milk;  salt,  pepper,  sage  and  butter,  also  a  lit- 
tle onion  chopped  fine.  Dry  this  out  in  a  fry- 
ing pan  to  prevent  sogginess.  Fill  the  fish 
and  wrap  a  cord  loosely  around  it;  place 


FISH  33 

three  or  four  thin  slices  of  bacon  on  top,  fill 
the  baking-  pan  one-half  full  of  sweet  milk  and 
bake  slowly.  MRS.  VV.  J.  HILL. 

BAKED  SALMON  AND  POTATOES. 

Put  a  layer  of  mashedpotatoes  in  baking 
dish,  then  one  of  cooked  fish;  grate  over  the 
top  crackers  enough  to  cover,  and  pour  over  a 
sauce  made  of  the  juice  of  one  can  of  tomatoes, 
chopped  parsley,  a  little  onion  or  garlic,  one 
tablespoonful  of  Worcestershire  sauce,  pepper 
and  salt  to  taste.  When  entirely  absorbed, 
cover  the  top  with  small  pieces  of  butter,  and 
cream.  Hake  in  hot  oven  twenty  minutes 
and  serve.  Garnish  dish  with  limes  and  par- 
sley.' MRS.  G.  B.  RICHMOND. 

TO   BROIL   FISH. 

Clean,  wash,  and  wipe  dry.  Split  so  that 
when  laid  fiat  the  back  bone  will  be  in  the  mid- 
dle! Sprinkle  with  salt  and  lay  inside  down 
upon  a  buttered  gridiron  over  a.  clear  fire  un- 
til it  is  nicely  colored;  then  turn.  When  done 
put  upon  a  hot  dish;  butter  plentifully  and 
pepper.  Put  a  hot  cover  over  it  and  send  to 
table.  Each  guest  should  be  served  with  a 
small  piece  of  lemon  or  lime. 

MRS.  jAMEsC.  MENOII. 


TENDERLOIN  OF    SOLE.. 

Take  halibut;  slice,  (not  too  thick),  dip  in- 
rolled  or  pounded  cracker  crumbs  and  fry  un- 
til fish  is  well  cooked  through  and  is  nicely 
browned.  Serve  very  hot  with  tartare  sauce. 

MRS.  --  , 


34  FISH 

FILLET  OF    SOLE. 

Choose  two  flounders  weighing1  about 
three  pounds.  Lay  them  on  the  table  with 
the  dark  side  uppermost;  with  a  sharp,  thin 
bladed  knife  cut  down  the  back  bone,  follow- 
ing the  dark  line  in  the  middle  of  the  fish;  then 
turn  the  edge  of  the  knife  outward  and  cut  to- 
wards the  tins,  keeping  the  blade  flat  against 
the  bone,  and  removing  one-fourth  of  the  flesh 
in  a  single  piece.  Proceed  in  the  same  way  un- 
til you  have  eight  fillets,  ( this  can  be  done  at 
the  fish  market).  Carefully  cut  the  skin  from 
them,  season  with  salt  and  pepper:  lay  them 
on  a  buttered  dish  suitable  to  send  to  the  ta- 
ble; sprinkle  thickly  with  sifted  cracker 
crumbs  and  a  little  grated  Parmesan  or  other 
rich  cheese:  put  a  few  bits  of  butter  over  them, 
using  not  more  than  one  ounce,  two  table- 
spoonfuls  in  all,  and  brown  them  in  a  quick 
oven.  Serve  them  as  soon  as  they  are  nicely 
browned.  This  is  a  savorv  and  delicate  dish 

• 

requiring  some  practice  to  do  nicely. 

Miss  PERRY,  Monterey.. 

SALMON   ROLL. 

1  Ib.  can  of  salmon, 

l/2  cupful  of  milk, 

%  cupful  of  fine  bread  crumbs, 

4  beaten  eggs, 

1  tablespoonful  of  minced  parsley, 

1  tablespoonful  of  onion  juice. 

3  tablespoonfuls  of  butter, 

1  small  teaspoonful  of  salt. 

%  teaspoonful  of  pepper, 

%  teaspoonful  of  mace. 


FISH  35 

Drain  oft'  the  juice  from  the  salmon,  break 
up  fine,  mix  all  together;  put  in  a  mould, 
steam  three  hours  and  serve  with  following1 
sauce: 

SAUCE — A  sprig  of  parsley  and  a  little  mace 
boiled  in  one-half  pint  of  milk,  remove  from 
the  fire.  Cream  together  one  tablespoonful 
each  of  butter  and  flour,  add  to  the  milk  and 
let  boil  up.  If  wished  extra  nice  add  beaten 
po-o-  just  before  serving.  Serve  sauce  in  pitcher, 
and  add  to  fish  when  served. 

MRS.  J.  B.  BENNETT. 

TO  BOIL  FRESH  COD. 

Sew  up  the  fish,  or  piece,  in  a  thin  cloth 
fitted  to  shape.  Boil  in  salted  water  (boiling 
from  the  first).  Allow  fifteen  minutes  to  the 
pound.  Carefully  unwrap  and  pour  over  it  a 
drawn  butter  sauce,  or  any  sauce  preferred. 
MRS.  JAMES  C.  MKXOR. 

BAKED  FISH. 

Take  either  rock  cod,  salmon,  or  flounder. 
Place  in  baking  pan  whole;  salt  and  pepper 
well.  Use  an  onion  and  a  tomato  sliced,  chop- 
ped parsley,  spices  to  taste,  a  good  slice  of 
butter, -a  tablespoonful  of  vinegar  and  half  a 
cupful  of  white  wine  or -water.  Sprinkle  with 
cracker  crumbs  and  bake  in  quick  oven  one- 
half  an  hour,  basting  occasionally. 

MRS.  W.  H.  PYBURN. 

BAKED  ROCK  COD. 

For  a  fish  weighing  about  two  pounds, 
chop  one  onion  and  a  little  parsley  very  fine; 
mix  with  one  cupful  of  bread  crumbs,  made 


36  FISH 

very  fine,  and  half  a  cupful  of  olive  oil.  Spread 
this  mixture  on  the  bottom  of  the  pan  and 
over  the  fish  after  putting  it  in  the  pan.  Salt 
and  pepper  to  taste;  then  pour  a  cupful  of 
broth  over  all  and  bake  in  a  quick  oven,  bast- 
ing frequently.  When  done,  dish  the  fish,  add 
a  little  water,  one  spoonful  of  Worcestershire 
orBangipore  sauce,  to  the  gravy,  stir  well,  boil 
one  moment  and  pour  over  the  fish  before 
serving.  MRS.  M.  McQuAin. 

BAKED  SALMON. 

Spread  chopped  onion,  parsley  and  fine 
bread  crumbs  aver  the  top  of  the  fish;  moisten 
with  a  little  water  to  which  a  spoonful  of 
vinegar  has  been  added,  and  bake  till  tender. 
Make  a  sauce  of  half  a  cupful  of  milk,  a  table- 
:spoonful  of  flour  and  one  ounce  of  butter. 
When  thoroughly  cooked,  add  hard  boiled  egg 
chopped  fine  and  one  tablespoonful  of  tomato 
catsup.  Serve  in  a  sauce  boat. 

MRS.  M.  McQuAin. 

SOLE  OK  FLOUNDER  FRIED. 

Bone  and  slice  the  fish;  dredge  with  flour 
and  fry  alight  brown  in  olive  oil  and  drippings 
mixed.  Have  the  oil  hot  so  as  to  brown  the 
fish  quickly.  Serve  with  Tart  are  sauce. 

'MRS.  M.  MrQuAii). 

FLANKED  FISH. 

A  fish  may  be  planked  in  an  ordinary  coal 
stove — not  so  well,  of  course,  as  under  the  gas 
or  before  a  wood  fire>  but  it  will  be  much  better 
than  when  broiled  or  fried.  Select  a  board 


STUFFINGS  FOR  FISH  37 

that  will  hold  a  "-nod-sized  fish  and  will  fit 
your  oven.  It  should  be  of  oak,  hickory  or 
ash;  hickory  is  the  best.  Put  the  board  in 
the  oven  until  it  is  very  hot.  Have  the  fish 
split  and  place  it  on  the  board,  skin  side  down; 
brush  with  butter%  dust  with  salt  and  pepper. 
Then  put  it  into  the  oven,  watching  and  bast- 
ing it  with  melted  butter  until  it  is  a,  golden 
brown.  Garnish  the  edge  with  potato  puff 
pressed  through  a  star  tube  or  from  a  pastry- 
bag.  Put  back  in  the  oven  for  just  a  tew 
moments.  When  the  potatoes  are  brown  gar- 
nish the  fish  with  lemon  and  serve  upon  the 
board.  MRS.  A.  LLOYD. 


Stuffings  for  pish 


BREAD  STUFFING. 

Soak  half  a  pound  of  bread  crumbs  in  wat- 
er; when  the  bread  is  soft  press  out  all  the 
water.  Fry  two  tablespoonfuls  of  minced 
onion  in  some  butter.  Add  the  bread,  some 
chopped  parsley,  a  tablespoonful  of  chopped 
suet,  and  pepper  and  salt.  Let  it  cook  a  mo- 
ment; take  it  oft'  the  fire  arid  add  an  egg, 

MEAT    STUFFING. 

This  stuffing  is  best  made  with  veal  and 
almost  an  equal  quantity  of  bacon  chopped 
fine.  Put  in  a  quarter  of  its  volume  of  white 
softened  bread  crumbs  pressed  out  well;  add  a 
little  chopped  onion,  parsley,  or  mushrooms; 
season  highly.  If  the  fish  should  be  baked 


38  FISH  SAUCES 

with  wine  this  dressing  can  be  used,  viz: 

Soak  about  three  slices  of  bread.  When 
the  water  is  well  pressed  out,  season  it  with 
salt,  a  little  cayenne,  a  little  mace,  and  mois- 
ten it  with  port  wine  or  sherry;  add  the  juice 
and  grated  rind  of  half  a  lemon. 


pish  Sauces 


DRAWN   BUTTER  SAUCE. 

Ingredients:  Three  tablespoonluls  of  but- 
ter, one  tablespoonful  of  flour,  half  a  pint  of 
water,  (or  better,  white  stock),  and  a  pinch  of 
salt  and  pepper. 

Put  two  tablespoonfuls  of  the  butter  into 
a  stew-pan  and  when  it  bubbles  sprinkle  in  the 
flour:  stir  it  well  with  a  wire  egg-whisk  until 
the  flour  is  thoroughly  cooked  without  taking 
color,  and  then  mix  in  well  the  half  pint  of 
water,  or  stock.  Take  it  off  the  fire,  pass  it 
through  a  sieve  or  gravy-strainer,  and  stir  in 
the  other  tablespoonful  of  butter  cut  in  pieces. 
When  properly  mixed  and  melted  it  is  ready 
for  use.  This  makes  a  pint  of  sauce. 

Some  persons  like  drawn  butter  sauce 
slightly  acid,  in  which  case  add  a  few  drops  of 
vinegar  or  lemon  juice  just  before  serving. 

PICKLE  SAUCE. 

Make  a  drawn  butter  sauce;  just  before 
serving  add  two  or  three  tablespoonfuls  pick- 
led cucumbers,  chopped  or  minced  very  fine. 


FISH  SAUCES  39 

BOILED  EGG  SAUCE. 

Add  to  half  a  pint  of  drawn  butter  sauce 
three  hard-boiled  eggs  not  chopped  too  fine. 

CAPER  SAUCE. 

Make  a  drawn-butter  sauce,  or  say  melt 
two  tablespoonfuls  of  butter  in  a  sauce-pan; 
add  a  tablespoonful  01  flour;  when  the  two 
are  well  mixed  add  pepper  and  salt,  and  a  lit- 
tle less  than  a  pint  of  boiling  water.  Stir  the 
sauce  on  the  fire  until  it  thickens,  then  add 
three  tablespoonfuls  of  French  capers.  Remo- 
ving the  sauce-pan  from  the  fire,  stir  into  the 
smice  the  yolk  of  an  egg  beaten  with  the  juice 
of  half  a  lemon. 

ANCHOVY  SAUCE. 

Add  to  half  a  pint  of  drawn  butter  sauce 
two  teaspoonfuls  of  anchovy  extract,  or  an- 
chovy paste. 

OYSTER  SAUCE. 

Make  a  drawn  butter  or  white  sauce;  add 
a  few  drops  of  lemon,  or  a  tablespoonful  of 
capers;  or  if  neither  be  at  hand,  a  few  drops  of 
vinegar;  add  oysters  strained  from  their  li- 
quor and  let  them  just  come  to  a  boil  in  the 
sauce. 

This  sauce  is  much  better  made  with  part 
cream,  i.  e.,  used  when  making  the  drawn  but- 
ter sauce,  instead  of  all  water.  In  this  case  do 
not  add  the  lemon  juice  or  vinegar.  Some 
make  the  white  sauce  of  the  oyster  liquor  in- 
stead of  water. 

This  sauce  may  be  served  in-  a  sauce-boat, 


40  FISH  SAUCES 

but  it  is  nicer  to  pour  it  over  the  fish,  boiled 
chicken  or  turkey. 

PARSLEY  SAUCE.— (FOR  BOILED  FISH). 

To  half  a  pint  of  hot  drawn  butter  sauce 
add  two  tablespoonfuls  of  chopped  parsley. 

HOLLA XI) ATSE  SAUCE. 

(For  boiled  fish,  asparagus  or  canliflower). 

Put  a  piece  of  butter  the  size  of  a  pigeon 
egg  into  a  sauce-pan,  and  when  it  bubbles  stir 
in  with  an  egg- whisk  an  even  tablespoonful  of 
flour;  let  it  continue  to  bubble  until  the  flour- 
is  thoroughly  cooked,  when  stir  in  half  a  pint 
of  boiling  water,  or,  better  of  veal  stock;  when 
it  boils  take  it  from  the  fire  and  stir  into  it 
gradually  the  beaten  yolks  of  four  eggs;  return 
the  sauce  to  the  fire  for  a  minute  to  set  tin- 
eggs  without  allowing  it  to  boil;  again  remove 
the  sauce,  stir  in  the  juice  of  half  a  small 
lemon,  and  fresh  butter  the  size  of  a  walnut, 
cut  into  small  pieces  to  facilitate  its  melting, 
and  stir  all  well  with  the  whisk. 

SAUCE  TARTARE.— (COLD  SAUCE). 

( For  fried  fish ). — To  a  scant  half  pint  of 
Mayonnaise  dressing,  (made  with  the  mustard 
added),  mix  in  two  tablespoonfuls  of  capers, 
one  small  shallot,  (quarter  of  a  rather  small 
onion,  a  poor  substitute),  two  gherkins,  or  two 
tablespoonfuls  of  cucumber  pickle,  and  one 
tablespoonful  of  parsley;  all  chopped  very  fine. 

TARTARE  SAUCE. 

To  the  yolk  of  one  egg  (raw)  add  'a  pinch 
of  dry  mustard,  mix  well,  add  half  a  gill  of 


FISH  SAUCES  41 

olive  oil,  drop  by  drop,  stirring  continuously. 
When  .stiff,  add  the  juice  of  half  a  lemon,  a 
little  salt,  a  few  drops  of  Tobasco  sauce,  and 
one  tablespoonful  of  chopped  chives,  or  young 
green  onion. 

MRS.  M.  McQuAiD. 

FISH  SAUCE. 

Butter  size  of  an  egg.  two  tablespoonfuls 
of  tomato  catsup,  one  tea  spoonful  French 
mustard.  Put  butter  in  a  pan  and  melt;  add 
cntsup;  boil  up  once  and  serve.  Enough  for 
four  people.  MRS.  FRY. 


H.  H.  rtASON 


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Entrees,  Breakfast  $  Imneh- 
eon  Dishes 


"Cheerful  looks  make  every  dish  a  fea*t." — MASSINGER. 

JELLIED    CHICKEN. 

Boil  a  fowl  until  the  meat  will  slip  from 
the  bones,  and  the  water  is  reduced  in  boiling 
to  about  one  pint.  Pick  the  meat  from  the 
bones  in  small  pieces,  taking  out  all  the  bones, 
gristle  and  fat,  and  place  the  meat  in  a  wet 
mould.  Skim  the  fat  from  the  liquor,  add  a 
piece  of  butter  the  sizes  of  a  walnut,  pepper 
and  salt,  and  one-half  box  of  gelatine. 
When  this  dissolves  pour  hot  over  the  chicken 
and  set  in  a  cold  place  until  the  next  day, 
when  it  should  be  cut  in  slices  with  a  very 
sharp  knife.  The  liquor  must  be  highly  sea- 
soned as  it  is  absorbed  by  the  chicken. 

Mrs.  A.  W.  ANDERSON,  Pacific  Grove. 

JELLIED  CHICKEN. 

Boil  a  chicken  in  a  little  water  until  it  will 
come  from  the  bones.  Pick  it  into  small  pieces 
with  a  fork.  Boil  three  or  four  eggs  twenty 
minutes  and  slice.  Season  highly  the  liquor  in 
which  the  chicken  was  boiled,  (about  a  cupful), 
and  add  one  tablespoonful  of  gelatine.  Place 
in  the  bottom  of  the  mould  two  or  three  slices 
of  egg,  then  the  chicken  and  so  on  till  all  is, 


ENTREES,  BREAKFAST  AND  LUNCHEON  DISHES      43 

used.     Pour  over  all  the  liquor.   Must  be  made 
the  day  before  using. 

MRS.  F.  MAY,  Soquel. 

CHICKEN  TURNOVERS. 

.Chop .some  cold  chicken  and  prepare  the 
same  as  ehitkan  hash.  When  cooled,  roll  out 
some  rfch  pic  crust  thin;  cut  in  rounds  as  large 
as  a  saucer,  wet  the  edge  "with  cold  water,  and 
put  a  large  spoonful  of  the  minced  meat  in 
one-half  of  the  pie  crust;  fold  the  other  half 
over,  and  pinch  the  edges  well  together;  then 
fry  them  in  hot  drippings  or  fat,  a  nice  brown. 
(They  can  also  be  baked  in  the  o*ven).  Serve 
with  any  kind  of  good  sauce. 

CHEF  OF  OCCIDENTAL  HOTEL,  S.  F. 

( ;H  ICK EN  CROQUETTES. 

Two  tablespoonfnls  of  butter  and  two 
tablespoonfuls  of  flour;  put  in  a  saucepan 
with  a  little  onion  juice,  and  stir  until  as  thick 
as  mush,  then  add  a  cupful  of  sweet  cream, 
pinch  of  salt,  a  little  cayenne,  grate  or  two  of 
nutmeg  and  a  little  sweet  Bazil.  Place  over 
tbe  fire  for  a  few  minutes;  stir  in  three-fourth 
pound  of  chicken,  or  veal,  minced  to  a  fine 
paste.  Warm  thoroughly;  when  cold  mould 
into  shape,  dip  in  egg  and  cracker  crumbs  and 
fry  in  hot  lard.  MRS.  L.  deV.  BULLENE. 

CHICKEN  TERRAPIN. 

Cut  into  dice  a  quart  of  cooked  chicken. 
Allow  three  hard  boiled  eggs,  one-fourth  tea- 
spoonful  of  ground  mace,  one  small  table- 
spoonful  of  flour,  one  gill  of  sherry,  one 


44     ENTREES,  BREAKFAST  AND  LUNCHEON  DISHES 

fourth  pound  of  butter,  one-half  cupful  of 
cream,  one-eighth  teaspoonful  of  ground  cloves, 
salt  and  cayenne  to  taste.  Hub  flour  aud  but- 
ter together,  put  in  a  small  sauce-pan,  add 
cream  and  seasoning,  stand  over  a  moderate 
fire  till  heated;  add  whites  of  eggs  chopped 
and  yolks  stirred  with  cream;  stir  till  it 
reaches  boiling  point  only.  Use  more  or  less 
sherry  and  serve  at  -once.  Calf's  liver  boiled 
fifteen  minutes  may  be  served  in  the  same 
way.  MRS.  J.  B.  BEXXETT. 

STEWED  TERRAPIN  SP*]CIAL     • 

Carefully  cut  up  two  cooked  terrapins 
without  breaking  the  gall-bag  and  don't  use 
the  entrails.  Place  them  in  a  sauce-pan  with 
half  a,  wineglass  of  good  sherry  wine,  a  one- 
half  gill  of  brandy,  half  a  pinch  of  salt,  a  little 
cayenne  pepper  and  let  it  cook  for  five  min- 
utes. Mix  and  strain  through  a  fine  sieve  the 
yolks  of  four  eggs,  five  ounces  of  good  butter, 
to  this  add  one-half  pint  of  rich  cream  sauce, 
mix  well;  put  over  terrapin,  heat  well  without 
boiling.  Put  in  a  hot  tureen,  and  serve  very 
hot.  MR.  HEXRY  BECKER. 

Chef  of  University  Club,  S.  F. 

TERRAPIN  STEW. 

Boil  four  large  terrapins  until  they  are 
done  sufficiently  to  take  off  the  shells  easily; 
open  and  pick  the  meat,  etc.,  from  the  shells 
with  great  care.  In  taking  out  the  liver  be 
very  careful  not  to  break  the  gall  bladder;  it 

Take  your  PRESCRIPTIONS  to  KROUGH 

DRU<3<3IST%     SALINAS 


ENTREES,  BREAKFAST  AND  LUNCHEON  DISHES   45 

must  be  separated  and  thrown  away,  as  it  em- 
bitters and  spoils  the  dish.  Stew  the  meat, 
etc.,  thus  separated  in  a  quarter  of  a  pound 
of  butter,  half  a  pint  of  claret  and  half  a 
pint  of  Madeira  wine.  Season  with  cayenne 
pepper)  not  black  pepper),  powdered  mace, 
nutmeg,  sweet  marjoram  and  parsely  chopped 
fine;  then  mid  some  mushroom  catsup  to 
taste  while  the  whole  is  very  hot. 

MRS.  H.  W.  SEALE. 

MOCK  TERRAPIN  STEW. 

Take  a  calf's  head,  boil  it,  and  pick  into 
small  pieces,  using  the  brains  and  all  the 
meat.  Take 

1  doz.  hard  boiled  e»-gs. 

1%  Ibs.  butter, 

1  qt.  of  sherry, 

1  wine  glass  of  brandy, 

1%  pts.  of  sweet  cream, 

1  teaspoonful  of  mace, 

1  teaspoonful  of  summer  savory, 

Cayenne  pepper  and  salt  to  taste. 

Rub  half  the  «butter  to  a  cream;  mash 
yolks  of  nine  eggs  and  add  to  the  butter;  add 
spices  and  put  all  on  the  stove  to  cook.  When 
it  boils  pour  in  the  cream,  then  add  brandy 
and  wine.  As  soon  as  this  boils  add  remain- 
der of  butter  well  rubbed  up  with  two  table- 
spoonfuls  of  flour,  and  while  it  is  boiling  put 
in  the  calf's  head,  and  the  whites  of  the  eggs 
and  three  yolks  chopped  fine.  It  improves  by 
keeping  a  few  days  and  warming  over  when 
wanted  for  use.  Chicken  can  also  be  used  to 
make  the  stew.  MRS.  H.  W.  SEALE. 


46       ENTREES,  BREAKFAST  AND  LUNCHEON  DISHES 

DEVILED  CRAB. 

Boil,  pick  and  chop  two  or  three  crabs, 
then  mix  the  dressing  well  through  the  meat. 
Fill  shells  lightly;  add  two  or  three  table- 
spoonfuls  of  melted  butter  to  each,  (also  cream 
if  possible).  Bake  a  delicate  brown,  and  serve 
hot  on  garnished  dish. 

Dressing. — One  hard  boiled  egg;  rub  the 
yolk  in  one  tablespoonful  of  melted  butter 
add  to  this  one  and  one-half  tablespoonfuls  of 
.vinegar,  and  cayenne,  mustard,  pepper  and 
salt  to  taste.  Then  stir  in  the  yolk  of  a  well 
beaten  egg,  and  add  the  white,  having  first 
beaten  it  separately;  then  add  the  chopped 
white  of  the  first  mentioned  egg. 

MRS.  G.   B.  RICHMOND. 

DEVILED  CRAB. 

Pick  meat  from  one  crab  into  shreds.  Roll 
one  cracker;  beat  one  egg;  mix  all  together 
with  butter  size  of  •  an  egg.  Salt  and  pepper 
and  milk  to  make  moist.  Fill  crab  shells  and 
bake  a  delicate  brown. 

MRS.  J.  B.  POIITEK. 

CRAB  A  LA  NEWBURG. 

%  Ib.  butter, 

2  tablespoonfuls  flour, 

Yolks  of  4  eggs  boiled  and  mashed, 

l/2  ^teaspoonful  salt, 

Dash  cavenne, 

«,  / 

1  pt.  boiling  milk. 

Put  all  in  a  dish  and  cook  a  few  minutes; 
add  a  crab  or  white  meat  of  a  lobster,  the 
whites  of  .the  eggs  chopped.  When  ready  t6 


ENTREES,  BREAKFAST  AND  LUNCHEON    DISHES     47 

serve  add  a  glass  of  sherry  or  Madeira  wine. 

MRS.  J.   B.   BENNETT. 

•CREOLE  OF  CRAB. 

Four  green  peppers,  six  STUM  11  onions, 
(green).  Chop  fine;  add  a  piece  of  butter  size 
of  an  egg  and  salt  and  pepper  to  taste.  Boil 
ten  minutes  then  add  one-half  can  of  tomatoes 
and  boil  until  all  is  well  dissolved.  Add  one- 
half  pint  of  creain  mixed  with  a  tablespoonful 
of  flour,  and  le^f)oif  Pour  in  two  well  picked 
crabs  and  serve  on  toast. 

MKS.   (I.   B.  RICHMOND. 

CREAMED  SHRIMPS. 

((."•haling  Di^h   Recipe). 

Melt  two  tables]  )oonf  uls  of  butter,  fry  in  it 
till  brown  two  tablespoonfuls  of  onion  cut 
fine;  strain  out  the  onion  and  add  to  the  but- 
ter two  tablespoonfuls  of  flour;  cook  till 
brown.  Heat  one  pint  of  strained  tomatoes, 
add  one-fourth  teas] )oonful  of  soda;  add  this 
to  the  browned  flour,  bring  to  a  boil,  add  one- 
half  ten  spoonful  salt,  one-half  teaspoonful  pep- 
per, dash  of  cayenne,  the  beaten  yolks  of  two 
eggs,  one  cupful  cream,  one  small  glass  cooking- 
sherry,  and  one  can  or  one  pint  shrimps  brok- 
en. When  boiling  hot  pour  over  slices  of 
toast.  Will  serve  six  persons. 

MRS.   J.   B.  BENNETT. 

CREAMED  CRABS  OR  SHRIMPS. 

One  large  picked  crab,  or  one  pint  of 
shrimps,  one  cupful  of  cream,  one-half  cupful 

\Qo  to    Krough's  Drug  Store  for  your  fine  Perfumes 


48      ENTREES,  BREAKFAST  AND  LUNCHEON  DISHES 

of  milk,  one  heaping  tablespooiiful  of  flour, ' 
one  teaspoonful  of  salt,  one  tablespooiiful  of 
butter,  one  cracker,  one  teaspoonful  of  Wor- 
cestershire sauce,  and  a  dash  of  cayenne.  Put 
crab  or  shrimps  into  cream  and  heat;  mix 
milk  and  flour  and  add  to  hot  cream  with 
other  ingredients.  Put  into  six  shells,  dust 
rolled  cracker  over  and  put  a  little  butter  in 
each  center.  Bake  brown.  Instead  of  baking 
in  shells  serve  on  toast  if  preferred. 

MES.  J.  F.  BIELEM,  S.  F. 

CAMAPES    LOKENZO. 

Fry  colorless  two  ounces  of  onions,  (about 
two  heaping  tablespoonfuls)  cut  in  one-eighth 
inch  squares,  and  when  done  add  one  table- 
spoonful  of  flour;  let  this  cook  about  ten  min- 
utes without  browning,  then  moisten  with  a 
pint  of  fresh  cream;  season  with  salt,  cayenne 
pepper  and  a  small  amount  of  nutmeg  and  re- 
duce to  consistency  of  a  well  thickened  sauce. 
Now  throw  in  a  pan  one  pound  of  crab  meat 
that  has  been  fried  in  butter  over  a  brisk  fire, 
letting  the  sauce  and  crab  come  to  a  boil;  set 
awray  to  cool.  Cut  slices  of  bread  one-fourth 
inch  thick;  from  it  cut  round  pieces  four  inches 
in  diameter,  using  a  cutter  for  this  purpose; 
divide  them  straight  through  center  to  make 
two  even  sized  pieces;  toast  on  one  side  only; 
cover  this  side  writh  a  tablespoonful  of 
crab  preparation,  for  each  half  round, 
and  lay  the  following  preparation  on  top. 
With  the  hands  work  in  a  tin  ba- 
sin one-half  pound  of  butter,  add  to  it 
one-half  pound  grated  Eastern  cheese,  cayenne 
and  white  pepper,  and  one  drop  of  Tobasco, 


ENTREES,  BREAKFAST  AND  LUNCHEON   DISHES       49 

and  knead  together  to  form  a  thick  paste. 
Cover  the  entire  camapi  with  a  layer  of  this 
butter  and  cheese  and  set  on  buttered  baking 
tins  in  hot  oven  till  well  browned.  Serve  as 
quickly  as  possible.  MRS.  J.  B.  BENNETT. 

•TURBOT. 

Chop  fine  one  large  onion,  put  in  a  stew 
pan  or  double  boiler  and  cook  with  a  little 
water  till  soft.  Measure  a  pint  of  milk,  reserv- 
ing a  half  cupful,  add  the  remainder  to  the 
cooked  onion.  When  this  is  scalding  hot,  add 
the  following,  well  mixed  with  the  half  cup  of 
milk:  One  egg,  one  large  tablespoonful  of  but- 
ter, two  tabiespoonfuls  of  flour,  salt  and  pep- 
per; let  this  boil.  Pick  fine  about  one  pint  of 
fish,  put  this  in  the  bottom  of  a  baking  dish, 
then  a  layer  of  dressing,  another  of  fish  and 
on  the  dressing,  lastly,  a  thick  layer  of  bread 
crumbs,  and  bits  of  butter.  Bake  twenty  min- 
utes. Some  prefer  a  thin  layer  of  crumbs  over 
each  dressing,  and  some  like  grated  cheese 
with  the  crumbs.  MRS.  E.  F.  HAWKINS, 

LOBSTER  CROQUETTES. 

Put  one  tablespoonful  butter  in  a  sauce- 
pan and  place  on  the  stove;  when  melted,  add 
one  tablespoonful  chopped  onion.  Cook  five 
minutes  but  do  not  brown,  add  heaping  table- 
spoonful  flour  and  stir  three  minutes;  add  one 
cupful  water  and  cook  until  smooth;  nowr  add 
one  cupful  of  mushrooms  chopped  fine,  one  pt. 
cooked  lobster  or  one  can  chopped  fine,  one 
level  teaspoonful  dry  mustard,  one  teaspoon- 
ful  chopped  parsley,  salt  and  pepper  to  taste; 
cook  ten  minutes.  Add  yolks  of  three  eggs. 


50 

and  white  of  one  and  one  tablespoonful  cream.. 
Mix  thoroughly  and  set  away  to  cool;  wrhen 
cold  shape  into  croquettes  and  fry  in  hot  fat. 
If  you  choose,  serve  with  white  sauce. 

MRS.  J.   B.  BENNETT. 

CREAMED  SALMON. 

1  can  of  salmon, 

1  pint  of  white  sauce, 

Bread  crumbs. 

Flake  the  salmon  and  place  alternate  lay- 
ers in  the  dish  of  salmon  and  sauce  highly 
seasoned  with  pepper  and  salt  until  all  is  used. 
Cover  with  bread  crumbs,  strewing  with  lumps 
of  butter.  Bake  till  brown.  Very  nice  cooked 
in  individual  shells.  Serve  with  crackers. 
Butter  the  crackers  and  brown  delicately  in 
the  oven. 

For  the  sauce,  melt  two  tablespoonfuls  of 
butter  in  a  sauce-pan;  when  it  begins  to  bubble 
stir  in  carefully  two  tablespoonfuls  of  flour 
and  then  add  gradually  one  pint  of  heated 
milk.  MRS.  F.  MAY,  Soquel. 

COD-FISH    CREAM. 

Pick  cod-fish  into  small  pieces,  cover  with-, 
cold  water  and  let  it  come  to  a  boil;  drain  off 
the  water  and  repeat  if  too  salty.  Cover  with 
milk,  or  milk  and  cream;  add  butter  size  of  a 
wralnut,  and  pepper;  when  it  comes  to  a  boil 
thicken  with  flour  wet  up  with  cold  milk.  Re- 
move from  the  stove  and  stir  in  one  or  two, 
well  beaten  eggs,  and  serve  with  potatoes. 

MRS..  H.  L.  BRADFORD. 


ENTREES,  BREAKFAST  AND  LUNCHEON    DISHES     5! 

BROILED  OYSTERS. 

Drain  the  oysters  well  and  dry  them  with 
a  napkin.  Have  ready  a  griddle,  hot  and  well 
buttered;  season  the  oysters;  lay  them  on  the 
griddle  and  brown  them  on  both  sides.  Serve 
them  on  hot  plates  with  plenty  of  butter. 

MRS.  FANNIE  R.  BARKLEY. 

CREAMED    OYSTERS. 

One  generous  tablespoonml  of  flour,  one 
pint  of  cream,  one  piece  of  onion  size  of  a  dime, 
one  very  small  piece  of  mace,  one  pint  oysters, 
salt  and  pepper  to  taste.  Let  the  cream  come 
to  a  boil  with  onion  and  mace.  Mix  flour  with 
a  little  cold  milk,  stir  into  the  boiling  cream 
and  cook  eight  minutes.  Let  the  oysters  come 
to  a  boil  in^heir  own  liquor;  drain  and  add 
them  to  the  cream,  having  first  skimmed  out 
the  onion  and  mace.  Season  to  taste  and 
serve  on  toast.  Miss  PERRY,  Monterey. 

SCALLOPED    OYSTERS. 

1  can  of  oysters, 

1  pt.  rolled  cracker  crumbs, 

2  tablespoonfuls  of  butter, 
1  teaspoonful  of  salt, 

1  cupful  of  milk, 
%  lemon,  juice. 

Drain  the  liquor  from  oysters.  In  a  baking- 
dish  place  a  layer  of  crumbs,  then  a  layer  of 
oysters;  over  it  scatter  a  little  salt,  pepper, 
lemon  juice  and  butter,  and  so  on  until  oysters 
are  all  used;  cover  with  cracker  crumbs,  turn 
liquor  and  milk  mixed  over  oysters  and  crack- 
ers and  bake  about  one  hour,  until  a  brown 
•crust  has  formed.  MRS.  J.  B.  BENNETT. 


52     ENTREES,  BREAKFAST  AND  LUNCHEON  DISHES 

OYSTER   COCKTAIL. 

For  each  glass  take  ten  California  oysters. 
nine  teaspoonfuls  of  tomato  catsup,  one  tea- 
spoonful  of  lemon  juice,  dash  of  tobasco  and 
salt  to  taste.  Fill  the  glass  with  oyster  liquor 
and  stir  well.  MRS.  J.  P.  BIRLEM. 

OYSTER  PATTIES. 

Line  the  bottom  and  sides  of  patty  pans 
with  rich  paste.  Put  a  cover  of  paste  over, 
pinch  edges  together  and  bake  in  a  quick  oven 
about  fifteen  minutes.  Stew  raw  ovsters  in 

*/ 

their  own  liquor,  cut  in  pieces,  add  a  table- 
spoonful  of  butter,  (to  a  dozen),  then  mix  a 
teaspoonful  of  corn  starch  with  two  table- 
spoonfuls  of  milk  or  cream  and  stir  in  slowly. 
Season  with  salt  and  pepper  to  suit  taste. 
Open  the  patties  and  put  in  a  tablespoonml  of 
oyster  mixture  and  set  in  the  oven  for  a  short 
time.  Serve  hot.  MRS.  J.  B!  PORTER. 

FRICASSEED  OYSTERS. 

(Chafing   Dish  Recipe). 

When  the  lamp  is  lighted,  not  turned  on 
full,  put  in  one  tablespoonml  butter;  when 
melted,  stir  in  one  tablespoonful  each  of  rolled 
cracker  crumbs,  and  finely  minced  celery  which 
has  been  cooked  till  tender.  Two  dozen  oys- 
ters are  laid  in.  Season  with  salt  and  pepper. 
Increase  the  heat  and  add  a  gill  of  cream.  The 
moment  the  oysters  become  plump  and  the 
beards  curl,  the  beaten  yolk  of  one  egg  is  stir- 
red in.  Add  lemon  juice  to  taste.  Serve  in 
,  small  deep  dishes.  .  .  MRS.  J.  B.  BENNETT. 


ENTREES,  BREAKFAST  AND  LUNCHEON  DISHES      53 

OYSTERETTES. 

Drain  the  liquor  off  a  small  can  of  cove 
oysters.  Roll  five  or  six  soda  crackers  fine; 
add  one  egg,  the  oysters,  a  teaspoonful  of  salt, 
a  dash  of  pepper  and  one  teaspoonful  of  bak- 
ing powder.  Stir  all  together  and  add  enough 
of  the  ilquor  to  make  it  the  proper  consistency 
for  frying,  Drop  in  tablespoonfuls  in  hot  lard 
mid  fry  a  nice  brown  on  both  sides. 

MRS.  E.  MAGUIRE. 

"ANGELS  ON  HORSEBACK." 

Mix  in  a  saucer  a  little  lemon  juice,  cay- 
enne pepper,  essence  of  anchovy,  then  dip  in 
the  above  mixture  nice  Eastern  oysters,  and 
roll  each  oyster  in  a  very  thin  cut  piece  of  ba- 
con; put  these  so  prepared  oysters  on  a  skew- 
er and  fry  them  in  clarified  butter.  Place  each 
oyster  on  a  piece  of  fresh  made  toast  and 
serve  very  hot. 

CHEF  OF  OCCIDENTAL  HOTEL,  S.  F. 

STURGEON  SOUFFLE. 

One  pound  of  cold  fish  rubbed  through  col- 
ander. Salt,  pepper  and  a  grate  of  nutmeg. 
Yolks  of  five  eggs.  Take  two  tablespoonfuls 
of  butter,  two  tablespoonfuls  of  flour;  boil  up; 
add  one  pint  of  milk,  then  stir  in  beaten  whites 
of  five  eggs.  Bake  fifteen  minutes. 

MRS.  A.  C.  BARKER. 

FISH  BALLS. 

Remove  the  bones  from  one-half  pound  of 
baked  or  fried  fish,  and  pick  to  shreds;  mix 
thoroughly  with  three  times  as  much  mashed 


54     ENTREES,  BREAKFAST  AND  LUNCHEON  DISHES 

potatoes,  adding  a  piece  of  butter  the  size  of  a 
walnut,  and  a  little  salt;  make  into  balls. 
Beat  two  eggs  well  with  a  little  milk.  Dip  the 
balls  into  the  eggs,  then  in  corn  meal,  and  fry 
brown  in  hot  fat  or  drippings. 

MRS.  E.  B.  CAHOON,  Soquel. 

CODFISH  BALLS. 

1  pt.  codfish  shredded  fine, 
1  pt.  mashed  potatoes, 
1  well  beaten  egg, 
Y2  cupful  of  milk. 

Mix  well,  roll  in  small  round  cakes;  brown 
in  butter  in  a  frying  pan. 

MRS.  J.  B.  BENNETT. 

ABALONE  FRITTERS. 

Clean  well,  remove  outside  rim.  Slice  in 
one-fourth  inch  slices  and  pound  well  with  a 
meat  hammer.  Dip  slices  in  batter  and  fry  in 
hot  lard  until  a  light  brown.  Batter:  One  egg, 
one  cupful  of  sweet  milk,  one  teaspoonful  of 
baking  powder  and  salt  to  taste.  Garnish 
with  limes  and  serve  hot.  .  MRS.  T.  HUGHES. 

ABALONES  FRIED. 

Clean  and  slice  as  for  fritters;  pound  well; 
salt  and  pepper.  Dip  each  slice  in  beaten  egg, 
then  in  cracker  crumbs  and  fry  in  butter  until 
a  nice  brown.  Serve  immediately. 

MRS.  T.  HUGHES. 

EGGS  A  LA  VIRGINIA. 

Break  two  eggs  in  a  shirred  egg  dish,  sea- 
son with  salt  and  pour  over  same  about  two 
tablespoonfuls  stewed  boneless  terrapin,  (club 


ENTREES,  BREAKFAST  AND  LUNCHEON  DISHES      55 

style)  or  a  la  Maryland.  Besprinkle  all  with 
grated  Parmesan  cheese,  bread  crumbs,  a  lit- 
tle melted  butter,  and  bake  in  a  hot  oven 
about  three  minutes;  serve  very  hot.  (Have 
eggs  soft). 

CHEF  OF  OCCIDENTAL  HOTEL,  S.  F. 

SCRAMBLED  EGG  WITH  TOMATOES. 

One  heaping  teaspoont'ul  of  finely  chopped 
onion  and  two  neaping  teaspoonfuls  of  butter 
placed  on  the  stove  and  cooked  until  onions 
are  brown.  Heat  one  cupful  of  strained  to- 
matoes. Beat  well  three  eggs  with  one  heap- 
ing teaspoont'ul  of  sugar,  one  level  teaspoon- 
fill  of  salt  and  a  dash  of  pepper  and  paprika; 
then  pour  tomatoes  in,  stirring  constantly. 
When  thoroughly  mixed,  add  mixture  to  but- 
ter and  onions  and  cook  until  like  cream. 
Serve  on  toast,  or  better  still,  on  shredded  bis- 
cuit (on  the  split  side)  which  have  been  split 
and  warmed  in  the  oven.  Two  tablespoonfuls 
of  cheese  can  be  added,  if  liked. 

MRS.  A.  W.  ANDERSON. 

DIGESTIBLE  BOILED  EGGS. 

For  hard  boiled  eggs:  Put  eggs  into  boil- 
ing water  and  place  on  back  of  stove,  covered, 
where  they  can  simmer,  not  boil,  for  twenty 
minutes. 

For  soft  boiled  eggs:  Put  into  boiling  wa- 
ter, cover,  remove  to  back  of  stove  where  wa- 
ter will  not  even  simmer,  and  cook  from  eight 
to  ten  minutes.  MRS.  H.  S.  BALL. 

BIRDS  IN  NEST. 
Toast  carefully  as  many  slices  of  bread  an 


56  ENTREES,  BREAKFAST  AND  LUNCHEON  DISHES 

are  needed.  Allow  one  egg  to  each  slice.  Sep- 
arate yolk  and  white,  using  care  not  to  break 
yolk  which  must  be  retained  whole.  Beat 
whites  to  a  stiff  froth.  Soften  toast  with  but- 
ter and  hot  water,  or  butter  and  hot  milk; 
heap  beaten  whites  on  the  toast  and  place  the 
yolk  in  the  center  of  each  slice;  season  with 
salt  and  pepper  and  place  in  hot  oven  on  up- 
•per  side  until  whites  are  a  delicate  brown.  Re- 
move and  serve.  MRS.  B.  V.  SARGENT,  JR. 

EGGS  A  LA  BENEDICT. 

Take  one  piece  of  toast,  cover  with  a  slice 
of  broiled  ham,  put  one  poached  egg  on  top, 
cover  wTith  sauce  as  follows:  Take  six  raw  yel- 
low eggs  in  a  small  saucepan,  the  juice  of  two 
limes,  a  little  salt  and  red  pepper,  have  one- 
half  pound  of  good  creamery  butter  boiling- 
hot  without  getting  brown,  and  'whip  in  it 
above;  add  a  little  cold  water  gradually.  This 
is  a  very  fine  sauce  and  should  be  smooth  like 
mayonnaise  sauce.  MR.  HENRY  BECKER, 
Chef  of  University  Club,  S.  F. 

FROGS  LEGS. 

Dip  the  washed  and  drained  legs  into  milk, 
sprinkle  with  salt  and  pepper,  roll  in  flour  or 
cracker  crumbs  and  drop  in  boiling  olive  oil 
for  fifteen  minutes  or  till  done.  Serve  with 
sliced  lemon  and  parsley. 

MRS.  J.  B.  BENNETT. 

MINCED  MEAT  ON  TOAST. 

Use  any  cold  roast  meat  chopped  fine.  Put 
into  a  pan  with  a  little  butter,  a  pinch  of 
salt,  and  pepper,  and  a  little  water  and  let  it 


ENTREES,  BREAKFAST  AND  LUNCHEON  DISHES       57 

get  well  heated.  Toast  slices  of  bread,  dip  in 
milk  just  enough  to  moisten,  put  on  dish  and 
pour  meat  over.  Put  in  oven  for  a  few  min- 
utes before  serving.  MRS!  M.  L.  DEXTER. 

FRIED    SWEET-BREADS. 

Remove  from  sweet-breads  all  skin  and 
fat,  and  shape  in  suitable  pieces  to  fry.  Plunge 
into  boiling  water  for  about  two  minutes.  Re- 
move from  water,  drain,  and  dry  with  a  cloth. 
Dip  each  piece  in  beaten  egg,  roll  in  grated 
bread  crumbs,  sprinkle  with  salt  and  pepper 
and  fry  in  butter.  Serve  with  mushrooms, 
cooked  in  cream,  or  with  green  peas,  or  plain 
with  a  few  pieces  of  lemon. 

MRS.   L.  H.  GARRIGUS. 

METHOD  OF  WARMING  COLD  ROAST  BEEF 

Butter  the  size  of  an  egg  browned  in  a  pan, 
one-half  pint  of  stock  or  gravy,  one  table- 
spoonful  of  flour,  one-half  pint  of  mushrooms, 
pepper  and  salt  to  taste;  simmer  ten  minutes. 
Cut  slices  of  beef  thin,  lay  in  the  same,  and  let 
come  to  a  boil.  Serve  at  once. 

MRS.  J.  B.  BENNETT. 

MUTTON  TOAST. 

Boiled  mutton,  chopped  fine,  moistened 
with  butter  and  seasoned  with  salt  and  a  lit- 
tle Worcestershire  sauce,  spread  upon  hot 
toast  makes  a  palatable  and  economical  dish. 

MRS.  M.  MCHARRY. 

mo        UTAH        "AI/C"      TAKE  KROUQH'S    HEAD., 

run      ntAU       ARt  ACHE  POWDERS 


58       ENTREES,  BREAKFAST   AND  LUNCHEON  DISHES 

WELLINGTON  PIE. 

Boil  scraps  of  cold  roast  beef,  or  mutton, 
or  steak,  until  tender,  adding1  a  little  butter, 
and  flour  enough  to  thicken  like  brown  gravy. 
Take  some  maccaroni  which  has  been  boiled  in 
salt  water  fifteen  minutes,  and  line  the  bottom 
and  sides  of  a  pudding  dish  \vith  it;  put  in  the 
meat  with  its  gravy,  and  a  few  small  pieces  of 
stale  bread  in  the  center.  Put  a  few  slices  of 
tomato,  or  one-half  can  of  tomatoes,  with  salt 
and  pepper  on  top,  and  a  sprinkling  of  fine 
bread  or  cracker  crumbs  over  all,  and  bake 
about  twenty  minutes. 

MRS.  H.  A.  MITCHELL,  Palo  Alto. 

HAM  CAKES. 

Four  boiled  potatoes  of  medium  size,  one 
cupful  of  finely  chopped  ham,  or  meat  of  any 
kind,  (the  dry  bits  that  cling  to  the  bones  will 
answer),  three  tablespoonfuls  of  butter,  salt 
and  pepper  to  taste.  Mash  the  potatoes  until 
fine  and  light,  using  a  fork;  add  the  meat,  salt, 
pepper,  and  one  tablespoonful  of  the  butter; 
mix  well  and  shape  into  thin  cakes  about  an 
inch  and  a  half  in  thickness.  Put  the  remain- 
ing butter  on  the  stove  in  a  frying  pan,  and  a& 
soon  as  it  gets  hot,  put  the  cakes  into  pan. 
Brown  on  both  sides  and  serve  on  a  warm 
dish.  MRS.  E.  F.  HAWKINS. 

TRIPE  CLUB  STYLE. 

Take  a  whole  tripe,  one  ox  foot,  three 
calves  feet,  well  washed  and  cleaned.  Cut  in 
pieces  two  inches  long  by  one  square.  Take 
an  earthen  pot,  put  the  pieces  of  feet  at  the 
bottom,  cover  with  a  layer  of  tripe,  carrots. 


ENTREES,  BREAKFAST  AND  LUNCHEON    DISHES    5? 

:and  onions,  and  so  on  until  vessel  is  full.  Tie 
in  a  cloth  a  sprig  of  thyme,  two  bay  leaves, 
twelve  whole  peppers  and  six  cloves;  put  in 
the  pot,  pour  over  a  bottle  of  white  wine  and 
a  gill  of  brandy.  Place  on  top  three  green 
leeks  and  a  little  parsley;  cover,  and  fasten 
it  down  with  paste  so  the  steam  cannot  escape 
.and  cook  slowly  for  ten  or  twelve  hours. 

CHEF  OF  OCCIDENTAL  HOTEL,  S.  F. 

POTPOURRI. 

Chop  fine,  scraps  of  cold  meat,  and  add 
minced  onion  to  flavor.  Roll  dry  bread  crumbs 
and  put  a  layer  of  meat  in  a  pudding  dish, 
then  a  layer  of  bread  crumbs  with  small  bits 
of  butter,  salt  arid  pepper,  and  repeat  until 
dish  is  full.  Pour  over  the  top  cold  gravy,  or 
souj)  stock,  or  a  little  wrater;  cover  and  bake 
one-half  hour.  MRS.  A.  J.  ABBOTT. 

KIDNEY  SAUTE. 

Take  two  beef  kidneys;  after  washing  clean 
slice  thin.  Put  a  spoonful  of  butter  in  a  hot 
thick  pan  and  fry  them  a  nice  brown.  Season 
with  salt  and  pepper,  sprinkle  over  a  little 
flour,  add  a  little  chopped  parsley  and  onion 
and  one  and  one-half  glasses  of  claret  and 
water.  Simmer  gently  until  kidneys  are  ten- 
der and  gravy  has  foamed. 

MRS.  E.  WILLIAMS. 

BAKED  BRAINS. 

Lay  two  calves  brains  or  as  many  as  is 
wanted  in  cold  salted  water  and  leave  two  or 

Take  your  PRESCRIPTIONS  to  KROUQH 

DRUQQIST,    SWLINAS 


60     ENTREES,  BREAKFAST  AND  LUNCHEON  DISHES 

three  hours  until  they  are  blanched.  Take  off 
their  outer  skin,  drop  into  slightly  salted  boil- 
ing water,  add  slice  of  onion;  boil  ten  minutes. 
Roll  in  melted  butter,  then  in  very  fine  crack- 
er crumbs;  season  with  salt  and  pepper. 
Lay  each  brain  on  a  large  slice  of  bacon  in  a 
baking  pan  and  bake  in  hot  oven  one-half 
hour.  Serve  with  any  sour  sauce  and  sliced 
lemon.  MRS.  C.  L.  PIODA. 

FRICASSEE  OF  CHIPPED  BEEF. 

Have  the  beef  sliced  as  thin  as  possible; 
then  either  put  it  through  a  meat-chopper  or 
pick  it  apart  with  the  fingers  into  fine  shreds. 
To  each  quarter  of  a  pound  allow  a  table- 
spoonful  of  butter,  one  of  flour  and  half  a  pint 
of  milk,  a  teaspoonful  of  browning  or  kitchen 
bouquet,  and  a  yolk  of  an  egg.  If  the  meat  is 
salt  cover  it  with  boiling  water,  and  let  it 
••stand  for  fifteen  minutes:  then  drain  and  dry. 
Put  the  butter  in  a  saucepan:  when  melted 
throw  in  the  beef,  and  stir  until  the  beef  is 
thoroughly  heated;  then  dust  over  the  flour; 
mix,  and  add  the  milk.  Stir  constantly  until 
boiling.  Push  to  the  back  part  of  the  stove 
where  it  will  sort  of  simmer  gently  -for  five 
minutes.  Add  a  dusting  of  pepper  and  the 
browning,  and  take  it  from  the  fire;  add  the 
yolk  of  the  egg,  and  turn  at  once  into  the 
heated  dish  in  which  it  is  to  be  served.  This 
may  be  garnished  with  slices  of  broiled  or 
baked  mush,  or  served  with  plain,  well-boiled 
mush.  MRS.  A.  B.  ATKINS.  Mich. 

BAKED  PEPPERS. 

half  a  dozen  large  green  bell  peppers 


ENTREES,  BREAKFAST  AND  LUNCHEON  DISHES   61 

and  place  in  boiling  water  for  five  minutes, 
not  permitting  them  to  come  to  a  boil. 
Take  from  water  and  rub  off  skins  with  a  wet 
cloth.  Cutoff  stem  ends  and  after  removing 
seeds  stuff  peppers  with  any  kind  of  cold  meat, 
minced  fine  and  mixed  with  an  equal  quantity 
» >f  stale  bread  softened  with  milk  and  season- 
ed with  salt  and  sage.  Replace  stem  ends  and 
set  ]  >eppers  in  a  deep  dish  and  cover  with  cold 
gravy  w  a  mixture  of  butter  and  water.  Bake 
for  half  an  hour  in  moderate  oven. 

MRS.  C.  F.  LACEY. 

STUFFED  CHILI  PEPPERS. 

Take  half  a  dozen  large  sized  green  pep- 
pers and  brown  on  top  of  the  stove;  when 
done  peel  carefully  and  make  a  stuffing  of  cold 
meat  chopped  fine;  add  a  small  piece  of  onion 
and  tomatoes  chopped,  a  little  thyme,  parsley 
and  salt;  then  fry.  When  done  stuff  the  Chilis, 
make  a  thin  batter  of  flour  and  two  eggs,  dip 
the  Chilis  in  batter  and  fry  in  hot  lard  like 
doughnuts,  When  brown  arrange  in  a  dish 
and  make  a  sauce  of  brown  flour  and  pour 
over  them.  MRS.  - 

STUFFED  PEPPERS. 

Beat  one-half  pound  of  fresh  butter  to  a 
cream;  add  six  eggs  one  by  one,  beat  until 
very  light,  then  add  one  qt.  of  fresh  crab 
meat,  the  cracker  dust  of  eight  soda  crackers, 
one  tablespoonful  of  Chili  pepper,  one-half  tea- 
spoonful  cayenne,  one  tablespoonful  Worces- 
tershire sauce,  and  two  small  sweet  peppers 

Use  Krough's  Vanilla  and  Lemon  Extracts 


62     ENTREES,  BREAKFAST  AND  LUNCHEON  DISHES 

cut  in  shreds.  Cut  the  bottom  off  around  the 
stem  of  one  dozen  large  bell  peppers,  take  out 
all  the  seeds  and  wash,  fill  with  the  stuffing 
and  return  cap,  and  stand  up  in  a  shallow 
roast  pan;  put  a  small  piece  of  butter  on  each; 
bake  twenty  minutes  in  a  moderate  even,  bast- 
ing frequently  with  a  little  stock  gravy.  Take 
out  on  a  platter  and  pour  a  spoonful  of  gravy 
over  each  pepper.  Garnish  with  parsley  and 
serve  very  hot.  MRS.  J.  B.  BENNETT. 

MOCK  OYSTERS  OF  CORN. 

Six  nice  plump  ears  of  sweet  corn,  uncook- 
ed. Grate  from  the  cob;  beat  one  egg  and  stir 
into  one  tablespoonful  of  flour  and  one  table- 
spoonful  of  milk;  mix  all  with  the  grated  corn 
and  season  with  salt  and  pepper.  Put  a  tea- 
spoonful  of  butter  or  lard  into  a  pan,  heat 
very  hot  and  drop  in  a  spoonful  of  corn  mix- 
ture. Brown  well  on  both  sides.  Serve  very 
hot  for  breakfast. 

MRS.  SUSIE  J.  HARRIS,  Santa  Cruz. 

SARDINE  OMELET. 

4  eggs  beaten  separately, 
1  green  onion,  chopped  fine, 
1  box  sardines  chopped  fine. 
Fry  the  onion  in  oil  first,  then  add  the 
other  ingredients  and  cook  all  together;    salt 
and  pepper.    When  browned  on  one  side,  turn 
by  placing  a  plate  over  the  omelet  and  turn- 
ing the  omelet  onto  the  plate,  then  putting  it- 
back  into  the  pan  to  brown  on  the  other  side. 

Miss  ZABALA. 

Qo  to    Krough's  Drug  Store  for  your  fine  Perfumes 


ENTREES,  BREAKFAST  AND  LUNCHEON  DISHES      63 

OMELET. 

Beat  yolks  and  whites  of  eight  eggs  separ- 
ately until  light,  .then  beat  together;  add  salt 
and  a  tablespoonful  of  cream.  Have  in  ome- 
let pan  a  piece  of  butter;  when  butter  is  boil- 
ing hot,  pour  in  omelet  and  shake  until  it  be- 
gins to  stiffen,  then  let  it  brown.  Fold  double 
and  serve  hot.  MRS.  H.  SAMUELS. 

HOMINY  FRITTERS. 

2  cupfuls  of  cold  boiled  hominy, 
2  eggs, 

1  cupful  of  milk, 
1  cupful  of  flour, 
%  teaspoonful  of  baking  powder, 
Salt. 

Drop  in  smoking  hot  fat  and  fry  like 
doughnuts.  MRS.  J.  J.  KELLY. 

FRUIT    FRITTERS. 

Mix  two  heaping  tablespoonfuls  of  flour 
with  a  pinch  of  salt;  stir  into  it  gradually  half 
a  gill  of  tepid  water  and  a  tablespoonful  of 
salad  oil.  Mix  perfectly  smooth  and  let  it 
stand  for  a  little  while.  When  about  to  use 
beat  into  it  quickly  the  whole  of  one  egg  whip- 
ped as  stiff  as  it  possibly  can  be.  Any  fruit 
may  be  used.  MRS.  JOHN  CLEMENTS. 

APPLE    FRITTERS. 

Make  a,  batter  of  one  cupful  of  sweet  milk, 
two  cupfuls  of  flour,  one  heaping  teaspoonful 
of  baking  powder,  two  eggs  beaten  separately, 
one  tablespoonful  sugar  and  a  saltspoonful  of 
salt.  Heat  the  milk  just  a  little,  beat  yolks 


64     ENTREES,  BREAKFAST  AND  LUNCHEON   DISHES 

of  eggs,  add  sugar .  aud  salt,  and  gradually 
stir  in  the  warm  milk;  then  add  the  flour  mix- 
ed with  the  baking  powder,  and  lastly  the 
beaten  whites  of  the  eggs;  mix  well  and  throw 
in  thin  slices  of  good  sour  apples,  dipping  the 
batter  ov.er  them;  drop  into  boiling  lard  in 
spoonfuls,  with  a  piece  of  apple  in  each,  and 
fry  to  a  light  brown.  Serve  with  maple  syrup. 
Chopped  chicken  is  very  nice  used  in  place  of 
apples.  MRS.  M.  L.  DEXTER, 

GERMAN  PANCAKE. 

Take  two  eggs,  three  tablespoonmls  of 
milk,  one  tablespoonful  of  flour,  a  pinch  of 
salt,  and  mix  well  together.  Have  an  eight 
inch  frying  pan  hot,  put  in  a  tablespoonful  of 
lard,  and  the  same  amount  of  butter;  when 
melted  pour  in  your  batter  and  let  it  cook  a 
little;  turn  quickly  and  cook  about  one  minute 
longer,  leaving  the  cake  soft  on  the  inside, 
then  put  the  pan  into  a  hot  oven  and  the  pan- 
cake will  puff  up  in  five  minutes,  when  it  is 
done.  Serve  at  once  with  powdered  sugar  or 
jelly.  F.  W.  SCHROEDER. 

ONION  TOAST. 

Boil  for  twenty  minutes  in  a  pint  of  salted 
water,  six  medium  sized  onions  chopped  fine, 
drain,  and  put  in  a  bowl  with  one  tablespoon- 
ful of  butter  and  a  salt  spoonful  of  pepper; 
mix  together;  lay  on  rounds  of  hot  buttered 
toast  and  garnish  with  slices  of  hard  boiled 
eggs.  MRS.  WALLACE  C.  BROWN. 

GERMAN    TOAST. 

Cut  in  slices  one  loaf  of  light  bread.  Put 
in  a  bowl  a  pint  of  milk,  two  eggs  well  beaten 


ENTREES,  BREAKFAST  AND  LUNCHEON  DISHES       65 

and  a  heaping  tablespoonful  of  sugar,  into 
which  dip  each  slice  of  bread  until  well  mois- 
tened. Put  butter  the  size  of  an  egg  into  a 
frying  pan,  and  when  quite  hot  lay  in  the  bread 
browning  nicely  on  both  sides.  Serve  hot.  A 
little  nutmeg  may  be  used  for  flavoring  if  de- 
sired. MRS.  THOS.  RENISON. 

BOSTON    BAKED  BEANS. 

Take  one  pint  of  pea  beans,  pick  over  and 
wash,  place  in  a  kettle  with  cold  water  to 
cover  and  boil  until  you  take  up  a  spoonful, 
blow  them  and  the  skin  cracks;  take  them  out 
with  a  skimmer  and  place  in  your  two  quart 
bean  pot.  (or  porcelain  dish),  add  a  little  salt 
and  a  teaspoonful  of  molasses;  have  a  white 
piece  of  pork,  one  pound,  fat  and  lean  mixed, 
score  across  top  and  place  in  the  middle  on 
top  of  beans.  Cover  with  warm  water  and 
bake  seven  hours.  When  beginning  to  brown, 
cover  until  about  an  hour  before  using;  remove 
cover,  allow  them  to  get  brown  and  crispy. 
Do  not  allow  the  water  to  boil  away  lest  they 
be  too  dry.  When  ready  for  table  they  should 
be  brown,  crispy,  tender,  soft  and  juicy  below 
the  surface.  MRS.  G.  B.  RICHMOND. 

OYSTER  SANDWICHES. 

Drain  liquor  from  a  can  of  oysters,  chop 
the  oysters  fine,  and  season  with  salt,  pepper 
and  butter.  Heat  the  liquor  and  thicken  with 
pulverized  cracker,  putting  in  plenty  of  butter, 
then  stir  in  the  oysters  and  spread  between 
slices  of  bread  and  butter. 

MRS.  G.  S.  HAMILTON,  Pacific  Grove. 


66       ENTREES,  BREAKFAST   AND  LUNCHEON  DISHES 

LETTUCE  SANDWICHES. 

Take  nice  crisp  lettuce  leaves  and  place  on 
ice  to  get  cold  and  firm.  Cut  thin  slices  of 
bread,  butter  tliem  a  little,  and  lav  upon  each 
slice  one  of  the  lettuce  leaves,  over  which 
spread  a  nice  mayonnaise  dressing,  then  lay 
the  two  slices  together.  Thin  crackers  may  be 
used  in  place  of  bread.  Serve  soon  after  mak- 
ing. MRS.  H.  W.  SEALE. 

WATER-CRESS  SANDWK  'HES. 

Wash  well  some  water-cress  and  dry  in  a 
cloth,  pressing  out  all  moisture.  Mix  witli  the 
cress,  hard  boiled  eggs  chopped  line  and  sea- 
soned with  salt  and  pepper.  Place  between 
buttered  slices  of  bread  from  which  the  crust 
has  been  removed.  If  desired,  add  lemon  juice 
to  the  cress. 

MRS.  G.  S.  HAMILTON.  Pacific  Grove. 

EGG  SANDWICHES. 

Boil  eggs  twenty  minutes.  When  cold, 
chop  fine  with  one  cue-umber  pickle  to  every  six 
eggs.  Butter  thin  slices  of  bread  and  spread 
with  the  eggs.  MRS.  A.  J.  ABBOTT. 

WELCH  RAREBIT. 

4  tablespoonfuls  of  cream  or  new  milk., 
1  tea-spoonful  of  salt. 
1  teaspoonful  of  sugar. 
1  teaspoonful  of  Worcestershire  sauce.. 
%  teaspoonful  of  cayenne  pepper. 
1  cupful  of  cheese  sliced  very  thin. 
Mix  all  together  until  of  the  consistency  of. 
paste.  Serve  on  toast..       MRS.  H.  H.  MASOX. 


ENTREES,  BREAKFAST  AND  LUNCHEON    DISHES     67 

WELCH    RAREBIT. 

Cut  the  common  American  cheese  into  tiny 
pieces,  allowing  a  heaping-  tables] )Oonful  to 
each  person:  scatter  over  this  Worcestershire, 
tobasco  and  milk,  or  stale  beer.  To  each 
spoonful  of  the  cut  cheese  allow  one-half  tea- 
spoonful  of  Worcestershire,  one  drop  of  tobasco, 
and  one  scant  tables] joonful  of  milk,  (or  beer). 
Place  in  a  hot  stew  pan  in  which  has  been 
placed  a  tiny  piece  of  butter.  Commence  to 
stir  cheese  the  minute  it  is  in  the  pan  and  do 
not  stop  until  thoroughly  melted,  and  smooth 
like  thick  cream.  Place  a  spoonful  of  this  on 
a  toasted  cracker  and  serve  at  once.  Cheese  a 
little  old  is  best  and  can  be  grated  if  one  pre- 
fers. MRS.  C.  F.  BARKER. 

WELCH    RAREBIT. 

%  R>.  cheese, 

l/2  cupful  warm  water. 

%  cupful  sweet  milk, 

1  egg. 

Small  piece  butter. 

(h-ate  the  cheese  and  moisten  with  milk 
and  water,  add  egg  well  beaten  and  then  the 
butter.  Put  in  a  pan  and  boil  three  minutes, 
then  add  a  dash  of  mustard  and  cayenne  pep- 
per. Have  ready  some  buttered  toast  moist- 
ened in  water,  pour  cheese  over  it  and  serve 
while  hot.  MRS.  J.  B.  PORTER. 

POTATO  PUDDING. 

Boil  and  mash  six  good  sized  potatoes, 
•add  one  egg,  salt  and  pepper  to  taste,  and 
.beat  well;  line  a  baking  dish,  (bottom  and 


68  ENTREES  BREAKFAST  AND  LUNCHEON  DISHES 

sides),  about  one  inch  thick.  Chop  any  cold 
cooked  meat,,  season,  and  place  a  piece  of  but- 
ter the  size  of  a  walnut  in  the  center  of  dish. 
€over  with  potatoes  and  bake  in  moderate 
oven  thirty  minutes.  Turn  out  to  serve.  A 
nice  way  to  use  any  cold  meats. 

MRS.    JOB  WOOD. 

CHEESE  OMELET. 

4  eggs, 

4  tablespoonfuls  of  sweet  milk, 

1  cupful  of  grated  cheese. 
Beat  whites  of  eggs  till  stiff;  beat  yolks, 
add,  beat,  then  stir  in  milk.  Put  in  a  frying- 
pan  one  large  tablespoonful  of  butter  and 
heat  very  hot.  Pour  in  mixture  and  fry  until 
it  is  set,  then  sprinkle  over  a  little  salt  and  the 
grated  cheese.  Fold  and  take  to  table  at 
once.  MRS.  CHAS.  B.  ROSENDALE, 

Pacific  Grove. 

GERMAN  CHEESE  BUTTER. 

1  Ib.  of  butter, 

1   IGc  German    cheese  grated  and    a 
little  Swiss  cheese  if  preferred. 

1  teaspoonful  of  paprika  and  a  dash  of 
white  pepper. 

Just  melt  the  butter,  take  from  the  stove 
and  add  the  grated  cheese  gradually,  stirring 
constantly.  Add  paprika  and  pepper  and  stir 
until  cool  and  creamy.  Excellent  for  sand- 
wiches. MRS.  CHAS.  B.  ROSENDALE, 

Pacific  Grove. 

BOHEMIAN  CLUB  CHEESE. 

vOne  Ib.  grated  cheese,  three  tablespoonfuls 


ENTREES,  BREAKFAST  AND  LUNCHEON  DISHES       69 

of  Worcestershire  sauce,  one  tablespopnful  of 
vinegar,  one  tablespoonful  of  melted  butter 
and  a  little  salt  and  red  pepper. 

MRS.  JOHN  CLEMENTS. 

CHEESE  STRAWS. 

1  tablespoonful  of  butter, 

4  tablespoonfuls  of  flour, 

5  tablespoonfuls  of  grated  cheese, 
1  egg,  a  little  salt, 

Cayenne  pepper  to  taste. 
Mix  the  same  as  pie  crust,  using  no  wetting 
but  the  egg.    Roll  about  an  eighth  of  an  inch 
thick,  cut  in  strips,  and  bake  in  a  very  hot 
oven.  MRS.  E.  LEWIS,  Pacific  Grove. 

CHEESE  CHIPS. 

1  cupful  of  grated  cheese, 

1  cupful  of  sifted  flour, 

A  pinch  each  of  salt  and  pepper, 

l/2  cupful  of  water,  or  as  much  as  will 

make  a  dough  to  roll  well.    Cut  like  noodles, 

in  even  lengths,  and  bake  quickly. 

MRS.  JOHN  CLEMENTS. 

MACARONI  AND  CHEESE. 

Boil  macaroni  till  tender.  Remove  from 
water,  season  with  salt  and  pepper.  Put  a 
layer  of  macaroni  into  a  thick  earthen  dish,  or 
tin  pan,  cover  this  with. grated  cheese,  add  an- 
other layer  of  macaroni,  which  cover  in  like 
manner,  and  so  continue  till  dish  is  nearly  full. 
Cover  top  with  bits  of  butter  and  brown  in 
oven.  MRS.  L.  H.  GARRIGTJS. 


70     ENTREES,  BREAKFAST  AND  LUNCHEON  DISHES 

MACARONI  AU  BEURRE. 

Take  boiled  macaroni  three-quarters  done, 
put  it  in  a  saucepan  with  butter,  salt  and  pep- 
per; fry  until  seasoned  and  serve  hot.  Cheese 
may  be  added.  Miss  E.  M.  SMITH. 

MACARONI    WITH    ONIONS. 

Put  alternate  layers  of  boiled  macaroni, 
boiled  onions  and  white  ^sauce  into  a  baking* 
dish;  cover  with  bread  crumbs  and  bake  until 
brown.  MRS.  VICTOR  PORTER. 

MACARONI    AND   OYSTERS. 

Scald  one  pt.  of  oysters  in  their  own 
liquor  and  drain;  grease  a  baking  dish  and 
fill  with  alternate  layers  of  boiled  macaroni, 
(one-fourth  Ib.)  and  oysters  seasoned  with 
•salt  and  pepper.  Have  the  last  layer  maca- 
roni. Pour  over  one  cupful  of  cream  sauce, 
•cover  top  with  bread  crumbs  and  brown  in  a 
quick  oven.  BEATRICE  M.  PORTER. 

MACARONI  AU  GRATIN. 

Melt  one  tablespoonful  of  butter,  without 
browning,  add  one  tablespoonfulof  flour,  mix 
until  smooth;  add  one  cupful  of  cream  and  stir 
until  it  thickens:  season  with  salt  and  pepper. 
Just  as  you  take  it  from  the  fire  stir  in  quickly 
the  yolk  of  one  egg.  Do  not  let  sauce  stand  on 
the  fire  after  egg  is  added  or  it  will  be  spoiled. 
Boil  one-half  pound  of  macaroni;  melt  four 
heaping  tablespoonfuls  of  cheese  with  two 
tablespoonfuls  of  butter;  grease  a  baking  dish 
.and  fill  with  alternate  layers  of  macaroni  and 


ENTREES,  BREAKFAST  AND  LUNCHEON  DISHES      71 

the  sauce.  Pour  the  melted  butter  and  cheese 
carefully  over  the  top  that  it  may  penetrate 
the  whole  dish.  Cover  with  bread  crumbs  and 
brown  in  a  quick  oven.  MRS.  A.  LLOYD. 

KSCALOPED    OYSTERS    A  XI)    MACARONL 

Boil  the  macaroni  soft,  put  n  layer  into  a 
baking'  dish,  cover  with  oysters,  season  with 
salt,  pepper  and  butter,  then  another  layer  of 
macaroni,  then  a  layer  of  oysters  until  dish  is 
filled.  Bake  twenty  minutes. 

MRS.  WALLACE  C.  Bnowx. 
Pacific  Grove. 


IN  COOKING.,,. 

It  is  essential  to  have  a  good  recipe 
also  to  have  a,  good  cook,  but  the 
main  point  is  to  have 

HIGH  GRADE 
GUARANTEED 
GOODS  TO  COOK 
And  the  right  place  to  buy  them  is  at 

LAN  DRAM'S 


The  Gash  Grocer 

368,  370,  372  Main  street  Salinas,  Cala., 

Who  carries  all  the  standard  goods. 

S.  C.  LANDRAM. 


JVIeats 


•'What  say  you  to  a  piece  of  beef  and  uiust:u<l." — SHAKESPEARE. 

Meat  should  be  carefully  selected.  Beef  to 
be  tender  and  juicy  should  be  young,  the  meat 
of  a  clear,  bright  red  color,  fine  grained  a,nd 
the  fat  white. 

The  choicest  parts  for  roasting  are  the  sir- 
loin and  tenderloin  cuts,  and  the  sixth,  sev- 
enth and  eight  ribs. 

For  steaks  the  porterhouse  and  tenderloin 
cuts  are  the  nicest.  Have  them  cut  from  a 
half  to  three-quarters  of  an  inch  thick.  Steaks 
are  far  better  broiled  than  fried. 

The  flesh  of  good  mutton  is  dark  red,  with 
firm  white  fat.  The  best,  roasts  are  the  leg, 
the  saddle  and  the  shoulder. 

Pork  should  have  the  skin  smooth  and. 
thin. 

All  fresh  meats  to  be  boiled  should  be  put 
in  boiling  water  to  set.  the  juices,  and  no  salt 
added  until  meat  is  nearly  done.  Boil  slowly, 
as  rapid  boiling  toughens  meat.  Keep  well 
covered  with  boiling  water.  Allow  fifteen  min- 
utes to  the  pound  for  beef  arid  mutton;  twenty 
minutes  to  the  pound  for  ham. 

Salt  meat  should  be  put  in  cold  water  to 
allow  it  to  freshen  while  cooking.  Very  salt 
meats  should  be  soaked  in  cold  water  over 
night. 

To  make  tough  meat  or  fowl  tender  rub  a 
quantity  of  soda  over  it  the  day  before  using, 


MEATS  73 

and  for  fowls  rub  inside  also.  Wash  off  before 
cooking.  Or,  a  small  amount  of  soda  put  into 
boiling  water  in  which  the  meat  or  fowl  is 
cooking  will  help  make  it  tender.  Some  use 
vinegar  and  pronounce  it  as  good  as  soda.- 

Use  four  level  tablespoonfuls  of  flour  to 
one  cupful  of  milk  for  mixing  with  meats  for 
croquetts,  etc.,  find  two  level  tablespoonfuls  of 
Hour  to  one  cupful  of  milk  for  gravies,  sau- 
ces, etc. 

TO  ROAST  MEATS. 


BEEF. 

The  oven  should  be  very  hot  when  the  beef 
is  first  put  in,  and  neither  salt  nor  water 
should  be  added.  The  secret  of  juicy  roast 
beef  is  in  having  no  steam  to  prevent  it  from 
crisping  over  as  quickly  as  possible.  When 
well-browned,  and  at  least  half  done,  it  maybe 
well  salted,  and  the  heat  a  little  less  intense. 
Then  pour  a  little  hot  water  into  the  pan,  and 
baste  frequently.  Allow  fifteen  minutes  to  the 
pound  for  those  who  like  it  rare;  eighteen  or 
twenty  minutes  to  make  it  well  done. 

MUTTON. 

Mutton  needs  a  slow  oven  at  first,  and  un- 
less it  is  to  be  rare,  allow  twenty-five  minutes 
to  the  pound;  a  little  water  put  in  the  pan 
and  the  meat  well  salted. 

PORK    AND  VEAL. 

Pork  and  veal  require  a  slow  oven  at  first, 
and  should  be  well  done;  half  an  hour  to  the 
pound  is  a  good  rule. 


74  MEATS 

ENGLISH  YORKSHIRE  PUDDING. 

1%  cupmls  of  flour, 
1  teaspoDiiful  of  baking  powder, 
Butter  size  of  a  walnut, 
Pinch  of  salt. 

Stir  all  through  the  flour,  then  add  enough 
sweet  milk  to  make  a  thick  batter.  Pour  into 
the  gravy  around  a  roast  of  beef  and  bake  fif- 
teen or  twenty  minutes.  Serve  hot. 

MRS.  W.  J.  BLACK. 

YORKSHIRE  PUDDING. 

4  eggs, 

4  tablespoonfuls  of  flour, 

1%  pints  of  milk, 

A  pinch  of  salt. 

Remove  the  roast  of  beef  to  another  pan., 
then  bake  the  batter  in  the  gravy  for  half  an 
hour.  MRS.  J.  R.  HEBBRON. 

YORKSHIRE  PUDDING. 

Take  six  large  tablespoonfuls  of  flour, 
three  eggs  well  beaten,  one  saltspoonful  of  salt, 
about  one  and  one-half  pts.  of  milk  or  enough 
to  make  it  the  consistency  of  soft  custard  and 
beat  well  together.  Empty  dripping  pan 
three-quarters  of  an  hour  before  beef  is  done. 
Put  pudding  in  pan  and  the  beef  on  a  three 
cornered  stand  over  it  that  the  juice  of  the 
beef  may  drop  on  the  pudding.  Bake  three- 
fourth  of  an  hour.  MRS.  C.  L.  PIODA. 

POT  ROAST. 

Have  kettle  very  hot;  put  in  meat  and  sear 
well  on  all  sides.  This  prevents  juice  from  es- 
caping and  makes  meat  more  tender.  Nearly 


MEATS  75 

'-cover  with  boiling  water  and  boil  very  gently, 
(rapid  boiling1  toughens  meat).  For  a  .piece 
weighing'  four  or  five  pounds  boil  about  five 
hours.  Do  not  salt  until  one-half  hour  before 
meat  is  done.  When  done  there  should  be  no 
water  in  pot,  only  the  grease,  in  which  brown 
the  meat.  Remove  roast  from  pot,  pour  out 
some  of  the  grease  and  make  a  gravy  of  milk 
or  water  thickened  with  a  little  flour.  If  sea- 
soned meat  is  liked  add  bouquet  of  leaves  of 
onions,  celery,  thyme,  parsley  and  a  little  sage 
while  boilin.  MRS.  BRYAN  Tacoma. 


. 


POT  ROAST. 

Take  a  piece  of  beef  and  stick  quite  a  num- 
ber of  cloves  in  it.  Boil  it  gently  a  bout  four 
hours  in  a  little  water  with  salt  and  pepper, 
When  done  take  up  the  meat  and  add  a  piece 
of  butter  and  the  juice  of  a  lemon  to  the  gra- 
vy: thicken  with  flour  and  then  pour  over  the 
meat.  MRS.  F.  MAY,  Soquel. 

ROAST  OF  VEAL. 

Take  out  the  bone  of  the  joint:  make  a 
dee])  incision  between  the  fillet  and  the  flap; 
then  fill  it  with  stuffing  made  as  follows:  Two 
cupfuls  of  bread  crumbs,  half  a  cupful  of  chop- 
ped pork,  half  a  lemon  peel  grated,  a  little 
juice,  thyme,  summer  savory,  or  any  herbs  to 
taste;  or  with  this  stuffing:  Soak  half  a  pound 
of  bread,  (with  the  crust  cut  off),  in  tepid  \va- 
ter,  then  squeeze  it  dry.  Put  three  tablespoon- 
fuls  of  butter  into  a  stew  pan,  and  when  hot 
stir  in  a  small  onion  minced,  which  color 
slightly;  then  add  the  bread  with  three  table- 
jspoonfuls  of  parsley  chopped  fine,  half  a  tea- 


76  MEATS 

spoonful  of  powdered  thyme,  a  little  grated 
nutmeg,  pepper,  salt  and  a  gill  of  stock.  Stir 
over  the  fire  until  it  leaves  the  bottom  and 
sides,  then  mix  in  two  eggs.  Bind  the  veal  in- 
to a  round  form,  fasten  it  with  skewers  and 
twine,  sprinkle  over  pepper  and  salt  and  cover 
with  buttered  paper.  Be  careful  not  to  put 
the  meat  too  near  the-  fire  at  first.  Baste  well 
and  often.  Just  before  it  is  done  remove  the 
paper,  sprinkle  over  a  little  flour,  and  rub 
over  a  little  butter.  This  gives  a  frothy  ap- 
pearance to  the  surface  of  the  meat.  When 
done,  put  the  pan  of  gravy  on  the  fire,  add  a 
little  flour,  some  boiling  water,  and  when 
cooked  some  lemon  juice.  Fry  some  pieces  of 
ham  cut  in  diamond  shape;  place  these  in  a 
circle  around  the  roast,  each  piece  alternated 
with  a  slice  of  lemon.  MRS.  J.  B.  JONES. 

CURRY  OF  COLD  ROAST  BEEF. 

Cut  some  small  pieces  of  cold  roast  beef 
and  dredge  them  with  flour.  Slice  a  small 
onion  and  fry  it  a  light  brown  in  one  heaping 
'tablespooiiful  of  butter;  then  pour  in  a  little 
gravy.  Add  tablespooiiful  of  curry  powder 
and  the  meat.  Set  on  a  brisk  fire  and  stir  well 
for  ten  minutes.  Serve  with  border  of  rice 
around  the  dish.  MRS.  F.  MAY,  Soquel. 

CHOPPED  MEAT. 

Chop  twenty  cents  worth  of  round  steak 
with  small  piece  of  suet.  Add  one  cupful  of 
rolled  cracker,  one  cupful  of  sweet  milk,  two 
eggs,  butter  size  of  an  egg  and  seasoning.  Mix 
thoroughly.  Set  the  dish  of  meat  into  covered 

Use  Krough's  Vanilla  and  Lemon  Extracts 


MEATS  77 

pan  half  full  of  water  and  bake  two  hours. 

MRS.  0.  S.  TRIMMER,  Pacific  Grove. 

FILLET  OF  BEEF. 

This  is  tenderloin  although  sirloin  is  some- 
times used.  Trim  off  fat,  tough  skin,  etc.; 
lard  with  salt  pork  and  fry  one-half  hour. 
Take  the  meat  out  of  the  pot  and  fry  one-half 
tablespoonfulof  flour  until  brown;  add  a  glass 
of  white  wine,  one-half  cupful  water,  a  cupful 
mushrooms  and  a  bouquet  of  leaves  of  celery, 
onion,  parsley,  carrot  and  thyme  tied  togeth- 
er. Place  meat  in  this  sauce  and  cook  two 
hours  with  a  slow  fire.  Before  serving  take 
out  bouquet.  MRS.»W.  H.  PYBURN. 

BEEF  STEW. 

Cut  a  steak  in  small  pieces,  put  in  a  pan 
with  a  little  butter  and  brown  it;  take  out  and 
roll  in  flour  and  put  it  on  to  stewT,  adding  two 
onions,  a  little  cinnamon,  cloves,  allspice,  one 
tea-spoonful  of  vinegar,  a  little  salt  and  pep- 
per; boil  four  hours.  MRS.  F.  GATES. 

TO  ROAST  BEEF  HEART. 

Wash  well  and  clean  all  the  blood  from  the 
pipes;  parboil  it  ten  or  fifteen  minutes  in  boil- 
ing water;  drip  the  water  from  it.  Lard  the 
heart  and  put  in  a  stuffing  wrhich  has  been 
made  of  bread  crumbs,  minced  suet,  a  little 
ham,  butter,  sweet  marjoram,  thyme,  parsley, 
salt,  pepper,  and  a  little  mustard  and  onion 
according  to  one's  particular  taste.  Put  to 
roast  at  once;  baste  well  with  suet  and  butter 
mixed.  Serve  with  a  drawn  gravy  and  currant 
jelly.  To  roast  allow  twenty  minutes  to  the 
pound.  MRS.  J.  B.  BENNETT. 


78  HEATS 

VEAL  CUTLETS. 

Trim  cutlets  neatly,  flatten  with  the  side  of 
a  knife,  squeeze  on  lemon  juice,  dip  in  beaten 
eggs,  then  in  crumbs.  Fry  thin  slices  of  bacon 
and  remove  from  pan.  Fry  cutlets  in  the  fat, 
ten  minutes  on  one  side,  turn  and  fry  ten  min- 
utes more.  Remove  meat,  pour  off  fat,  make 
gravy  and  serve  with  bacon. 

MRS.  A.  0.  BARKER. 

ROAST  PIG. 

Clean,  rince,  and  dry.  Rub  inside  well  with 
salt.  Stuff  with  dressing  made  with  bread, 
sage,  onion,  pepper,,  half  cupful  of  butter  and 
two  eggs.  Roast  twenty  minutes  to  the  pound, 
basting  often-.  MRS.  JOHN  HEBBROX. 

ROAST  BEEF    ROLL. 

Get  a  good  sized  round  steak  one  inch  and 
a  half  thick.  Trim  to  rectangular  form.  Chop 
trimmings  of  beef,  bread,  onion,  a  little  salt 
pork,  and  spices  to  taste  to  form  a  force-meat 
which  spread  over  the  steak:  roll,  secure 
with  skewers,  or  tie  securely  with  string.  Baste 
frequently  with  butter  and  suet  mixed,  or  but- 
ter alone,  mixed  with  water.  Place  all  roasts 
of  meat  on  a  grate  in  the  dripping  pan.  May 
be  served,  (if  used  warm),  with  the  following 
sauce:  Brown  in  a  pan  a  tablespoonful  of  but- 
ter, add  one-half  pint  of  rich  soup  stock,  one 
small  onion  and  one  carrot  chopped  fine. 
Stew  fifteen  minutes:  add  a  pickled  cucumber 

Take  your  PRESCRIPTIONS  to  KROUGH 

DRUGGIST,    SALINAS 


MEATS  79 

chopped  fine,  and  a  tablespoonl'ul  of  vinegar 
with  a  dash  of  red  pepper.  This  sauce  is  not 
thickened  or  strained.  MRS.  J.  B.  BENNETT. 

PORK  FRIED  IX  BATTER. 

Slice  the  pork  thin  and  fry  until  nearly 
done;  beat  an  egg  into  which  dip  the  slices  of 
pork,  then  roll  them  in  flour  and  brown  nicely. 
Breakfast  bacon  may  be  cooked  in  the  same 
manner.  MRS.  A.  J.  ABBOTT. 

VEAL  LOAF. 

3  Ibs.  veal  off  the  round,  (chopped  fine), 

1  cupful  rolled  cracker, 

3  eggs,  (beaten), 

1  slice  of  butter, 

1  tea  spoonful  of  salt, 

1  level  teaspoonful  of  sage, 

1  level  teaspoonful  of  pepper, 

3  tablespoonfuls  of  cream. 
Mix  and  bake  one  hour.  When  mixed  it 
will  be  quite  soft.  While  baking  baste  often 
with  drawn  butter.  One  tablespoonfulof  flour 
with  one  slice  of  melted  butter  and  boiling- 
water  for  basting.  MRS'.  Thos.  HARRIS. 

VEAL  LOAF. 

Three  pounds  of  veal  cutlets  and  a  small 
piece  of  salt  pork,  (uncooked),  chopped  to- 
gether very  fine,  one  teacupful  of  cracker 
crumbs  moistened  with  a  little  water,  one  egg; 
season  with  salt,  pepper,  and  sage  or  savory  if 
you  like.  Bake  one  .  and  one-half  hours  and 
slice  when  cold.  MRS.  M.  McHARRY. 

Go  to    Krough's  Drug  Store  for  your  fine  Perfumes 


80  MEATS 

BOILED  HAM. 

Weigh  ham  and  boil  twenty  minutes  to  ev- 
ery pound;  when  done  put  it  in  cold  water  for 
twenty  minutes,  Take  out,  skin,  put  into  a 
baking  pan  and  pour  over  it  a  tumbler  of  jelly 
and  sherry  wine;  put  into  the  oven  for  twenty 
minutes;  baste  well.  Before  serving  the  sautfe 
pour  off  the  grease.  This  is  also  very  nice 
eaten  cold,  but  the  sauce  must  always  be 
warm.  Venison  is  very  nice  cooked  in  this 
manner.  MIJS.  H.  W.  SEALE. 

BAKED  HAM.' 

One  slice  of  ham  one  inch  thick;  soak  one 
hour  in  a  cupful  of  sweet  milk.  Cut  off  the 
rind  and  put  the  ham  in  an  earthen  pudding 
dish  which  is  just  large  enough  to  hold  it  with- 
out folding.  Sprinkle  over  it  an  even  tea- 
spoonful  of  granulated  sugar,  a  dust  of  pep- 
per and  a  teaspoonful  of  flour.  Cover  closely 
and  bake  two  hours  in  a  slow  oven.  Drain  off 
some  of  the  fat,  add  a  fresh  cupful  of  milk  to 
which  has  been  added  one  teaspoonful  of  flour: 
boil  up  and  serve  in  the  dish  in  which  it  was 
baked.  Variation:  After  freshening,  sugar- 
ing and  dredging  with  flour,  place  on  top  of 
ham  a  large  tomato  skinned  and  sliced;  dredge 
this  with  flour  and  pepper  and  bake. 

MRS.  J.  B.  BENNETT, 

CALF'S  HEAD. 

Put  calf's  head,  scraped  and  cleaned  by 
butcher,  with  tongue  and  brains  into  pot  with 

rrm      UTAH      "Ai/r"    TAKE  KROUQM'S  HEAD- 
rUn      MtAU        Al\t  ACHE  POWDERS 


MEATS  81 

six  quarts  of  water,  an  onion,  <*arrot,  herbs, 
etc.  Boil  slowly  two  hours.  Take  one-half, 
remove  inside  bones,  score  the  skin,  egg, 
crumb  and  season;  bake  brown,  basting-  with 
butter.  Serve  with  thin  slices  of  bacon.  Use 
sou])  and  other  half  for  mock  turtle  stows. 
MRS.  J.  I{.  Dixox,  Stockton. 

MUTTON  CURRIED. 

'2  tables])  oon  fills  of  butter, 

2  onions  grated, 

1  teaspoonfnl  of  curry  powder. 

1  tablespoonful  of  flour, 

%  ])t.  of  cream  or  milk. 
Boil  and  stir  till  smooth.    Fry  mutton,  or 
slice  cold  roast,  pour  the  sauce  over  nnd  sim- 
mer three  minutes.  MRS.  A.  f. 


STUFFED  BEEF  STEAK  ON  TOAST. 

Have  butcher  cut  two  pounds  of  round 
steak  one-fourth  of  an  inch  thick;  cut  in  pie- 
ces about  the  size  of  a  hand;  place  a  small 
piece  of  bacon,  a  little  chopped  onion  and  pars- 
ley, pepper  and  salt  on  each  piece;  roll  up  and 
secure  with  tooth  picks.  Fry  a  piece  of  salt 
pork,  place  the  steaks  in  the  same  pan  aud 
cook  gently  for  one-half  an  hour.  When  well 
done  sprinkle  a  little  flour  over  them,  also  a 
cupful  of  stock,  or  meat  gravy,  and  serve  on 
slices  of  toast.  F.  W.  SCHIIOKDKH. 

STEW  OF    COLD  MEAT. 

To  one  tablespoonful  of  butter  when  hot, 
add  one  small  onion,  one  small  green  Chili 
pepper  and  the  solid  part  of  one  large  to- 
mato chopped  fine,  and  fry  slowly  until 


82  MEATS 

browned;  then  add  one  pint  cold  meat  ancF 
one-third  a,s  much  cold  potatoes  cut  in  cubes, 
and  boiling  water  to  cover  stew.  Salt  to 
taste.  Stew  slowly  for  one-half  hour.  Thick- 
en with  a  tablespoonful  of  flour  rubbed  into  a 
tablespoonful  of  butter. 

MRS.  J.  B.  BENNETT 

TO  CORN  BEEF. 

One  hundred  Ibs.  of  beef,  eight  Ibs.  of  salt, 
four  Ibs.  brown  sugar,  one-quarter  Ib.  of  salt- 
peter, one-quarter  Ib.  of  black  pepper.  Pul- 
verize and  mix  well.  Put  a  layer  of  the  mix- 
ture on  the  bottom  of  a  barrel,  then  a  layer  of 
beef,  then  mixture,  and  so  on  until  beef  is  all 
used,  then  place  a  weight  on  it.  In  three  or 
four  days  it  will  make  its  own  brine.  Keep  it 
covered  under  the  brine  and  if  will  keep  until 
consumed.  MRS.  F.  X.  NOBLE,  Pacific  Grove. 

MEATS  AND  SUITABLE  SAUCES. 

Roast  beef,  Tomato  sauce;  jelly. 
Boiled  beef,  Horseradish. 
Roast  veal,  Tomato  sauce;  currant  jelly- 
Roast  mutton,  Mushroom  sauce;  jelly. 
Roast  lamb.  Mint  sauce. 
Boiled  mutton,  Caper  sauce. 
Boiled  fowls.  Oyster  sauce. 
Roast  turkey,  Cranberry  sauce. 
Venison,  Ducks,  Currant  jelly. 
Chops,  Tomato  sauce. 

GRAVY  FOR  ROAST  MEATS. 

When  the  meat  is  done,  remove  the  roast 
from  the  pan  and  pour  off  thefat,  leaving  only 


MEATS  83 

three  or  lour  tablespoonfuls  in  the  pan.  Then 
stir  in  a  heaping  tablespoonful  of  flour  and 
add  gradually  cold  water  stirring  constantly. 
Salt  and  pepper  and  cook  for  a  few  minutes. 

MRS.  A.  A.  WETHERTLL. 

TOMATO  SAUCE. 

Stew  six  tomatoes  half  an  hour  with  two 
•cloves,  a  sprig  of  parsley,  pepper  and  salt; 
press  this  through  a  sieve;  put  a  little  butter 
into  sauce-pan  over  the  fire  and  when  it  bub- 
bles add  a  heaping  teaspoonful  of  flour;  mix 
and  cook  it  well  and  add  the  tomato-pulp, 
stirring  until  it  is  smooth  and  consistent. 

Some  add  one  or  two  slices  of  onion  at 
first.  It  is  a  decided  improvement  to  add 
three  or  four  tablespoonfuls  of  stock. 

MUSHROOM  SAUCE. 

Having  prepared  the  mushrooms  by  cut- 
ting off  the  stalks,  and  if  they  are  large,  by 
cutting  them  in  halves  or  quarters,  throw 
them  into  a  little  boiling  water,  or  what  is 
much  better,  stock.  Do  not  use  more  than  is 
necessary  to  cover  them.  This  must  be  sea- 
soned with  salt,  pepper  and  a  little  butter. 
Boil  the  mushrooms  until  they  are  tender, 
then  thicken  the  gravy  slightly  with  a  .roux  of 
butter  and  flour.  Add  a  few  drops  of  lemon 
juice.  It  is  now  ready  to  pour  over  the  meat. 

MUSHROOM  SAUCE. 

(Made  with  canned  mushrooms). 

Put  a  piece  of  butter  the  size  of  a  walnut 

into  a  stew-pan;  when  it  bubbles  add  a  tea- 

i spoonful,  (not  heaping),  of  flour;    when  well 


84  MEATS 

cooked  stir  in  a  cupful  of  stock,  (reduced  and 
strong),  and  half  a  tea  cupful  of  the  mushroom 
juice  from  the  can;  let  simmer  for  a  minute  or 
two;  then,  after  straining-  it,  add  half  or  three- 
quarters  of  a  can  of  mushrooms,  pepper,  salt 
and  a  few  drops  of  lemon  juice.  When  thor- 
oughly hot  it  is  ready  to  pour  over  the  meat. 

MAITRE-D'HOTEL    BUTTER. 

(For   beefsteaks,  boiled    meats  or  fish). 

Mix  butter  size  of  an  egg,  juice  of  half  a 
lemon,  and  two  or  three  sprigs  of  parsley 
chopped  very  fine;  pepper  and  salt  all  togeth- 
er. Spread  this  over  any  broiled  meat  or  fish 
when  hot;  then  put  the  dish  into  the  oven  a 
few  moments  to  allow  butter  to  penetrate  the 
meat. 

MINT  SAUCE. 

Put  four  tablespoonfuls  of  chopped  mint, 
two  tablespoonfuls  of  sugar  and  a  quarter  of 
a  pint  of  vinegar  into  a  sauce-boat.  Let  it 
remain  an  hour  or  two  before  dinner,  that  the 
vinegar  may  become  impregnated  with  the 
mint. 

A   SIMPLE   BROWN  SAUCE. 

Put  into  a  sauce-pan  a  tablespoonful  of 
minced  onion  and  a  little  butter.  When  it  has 
taken  color,  sprinkle  in  a  heaping  teaspoonful 
of  flour;  stir  well,  and  when  brown  add  half  a 
pint  of  stock.  Cook  it  a  few  minutes  and 
strain.  .  Now.  by  adding  a  cupful  of  claret,  two 
cloves,  a  sprig  of  parsley.'  and  6ne  of  thyme,  a 
.bay  leaf,  pepper  and  salt,  and  by  boiling  two 


MEATS  85 

•or  three  minutes  and  straining  it,  one  has  the 
.sauce  poivrade. 

If,  instead  of  the  claret,  one  should  add  to 
the  poivrade  sauce  a  tablespoonful  each  of 
.minced  cucumber  pickles,  vinegar  and  capers, 
.one  has  the  sauce  piquante. 

By  adding  one  teaspoonful  of  made  mus- 
tard, the  juice  of  half  a  lemon,  and  a  little 
vinegar  to  the  poivrade  instead  of  the  claret, 
<one  has  the  sauce  Robert. 

OYSTER  SAUCE. 

1  pt.  of  oysters, 
Half  a  lemon, 

2  tablespoonfuls  of  butter, 
1  teaspoonful  of  flour, 

1  teacupful  of  milk  or  cream, 
Cayenne  and  nutmeg  to  taste. 
Stew  the  oysters  in  their  own  liquor  h've 
minutes  and   add  the  milk.     When  this  boils, 
strain  the  liquor  and  return  to  the  sauce-pan. 
Thicken  with  the  flour  when  you  have  wet  it 
with  cold  water;  stir  well  in;  put  in  the  butter, 
next  the  cayenne,   (if   you  like  it),  boil  one 
minute;   squeeze  in  the  lemon  juice,  shake  it 
around  well  and  pour  out. 

TOMATO  JELLY. 

(For  cold  meats). 

Strain  through  a  cloth  a  can  of  tomatoes. 
Dissolve  a  half  box  of  gelatine  in  part  of  to- 
mato juice;  heat  remainder  of  juice  and  when 
hot  pour  on  to  dissolved  gelatine.  Season 
with  salt  and  pepper  arid  pour  into  a  wet 
mould  or  dish.  MRS.  M.  E.  HOOI^E, 

Pacific  Grove. 


Sauces  fot*  fDeats 


^Catsup,  Chow  Chow,  Chili  Sauce,  Etc. 

"The  sauce  to  meat  is  ceremony. 

Meeting  were  bare  without  it." — MACBETH. 

CURKY. 

1  tablespoonful  of  curry  powder, 

1  teaspoonful  of  butter, 

1  small  onion, 

1  desert  spoonful  of  salt, 

1  qt.  of  water, 

1  pt.  of  split  peas. 

Cook  curry,  butter,  etc.,  first,  then  add 
peas  and  water.  Boil  quickly  for  one-half  hour, 
then  let  it  simmer  an  hour.  The  onion  maybe 
omitted.  MRS.  A.  L.  MITCHELL. 

CHOW   CHOW. 

Slice  eighteen  good  sized  cucumbers  with- 
out paring.  Chop  fine  two  large  heads  of  cab- 
bage, three  dozen  vsmall  onions  and  eighteen 
bell-peppers.  Sprinkle  salt  over  all  and  let 
.stand  twelve  hours.  Press  out  dry  with  the 
hands.  Put  in  a  porcelain  kettle  alternate 
layers  of  the  chopped  vegetables  and  the  fol- 
lowing spices: 

2  ozs.  white  mustard  seed, 
1  oz.  turmeric, 

1  oz.  celery  seed, 

%  Ib.  ground  mustard. 

1  Ib.  sugar. 


SAUCES  FOR  MEATS  87 

Cover  all  with  the  best  cider  vinegar;  boil 
until  it  begins -to  thicken.    Seal  while  hot. 

MRS.  E.  WHITE,  Watsonville. 

EPICUREAN  CHOW. 

6  pts.  cabbage, 

3  pts.  green  tomatoes, 

3  pts.  ripe  tomatoes, 

3  pts.  onions, 
1  pt.  pickles, 
%  pt.  celery, 

1  pt.  green  peppers, 

%  pt.  grated  horseradish, 

1  gal.  best  cider  vinegar, 

2  Ibs.  dark  sugar, 

10  tablespoonfuls  mustard  seed, 

4  tablespoonfuls  celery  seed, 

3  tablespoonfuls  allspice, 

*2  tablespoonfuls  black  pepper, 
Mace  (lOc.  worth  cooked  in  a  bag). 
All  to  be  chopped  fine,  and   boiled  slowly 
for  two  hours.    Bottle  and  seal. 

MRS.  E.  B.  GABOON,  Soquel. 

CHOW    CHOW. 

24  large  green  tomatoes, 
24  large  green  peppers, 
8  good  sized  onions, 

4  tablespoonfuls  of  salt. 

Chop  these  all  fine  and  drain  through  a 
sieve.    Add  8  tablespoonfuls  of  sugar, 

1  tablespoonful  of  celery  seed, 

2  tablespoonfuls  of  white  mustard  seed, 

3  teaspoonfuls  each  of  ground  ginger 

and  cinnamon, 
1%  teaspoonfuls  of  ground  cloves, 


88  SAUCES    FOR  MEATS 

8  teacnpfuls  of  vinegar. 
Mix  thoroughly  and  boil  slowly  four  hours. 
This  quantity  will  make  two  gallons. 

MRS.  C.  A.  HUDSOX. 

CHOW  CHOW. 

1  large  bead  of  cabbage, 

2  qts.  of  cucumbers, 
2  qts.  of  green  beans, 

10  Ibs.  of  green  tomatoes, 

2  bunches  of  celery, 

2  large  onions, 

1%  Ibs.  of  green  peppers, 

1  Ib.  of  white  mustard  seed, 

2  tablespoonfuls   each    of    cinnamon,. 

cloves,  allspice  and  black  pepper. 
Add  a  little  grated  horseradish;  chop;  add 
salt  to  taste,  and   two  quarts  of  heated  vine- 
gar over  all.  MRS.  H.  SAMUELS. 

TOMATO    CHOW  CHOW. 

18  large  ripe  tomatoes, 
4  bell  peppers,  green, 

2  small  onions, 

3  cupfuls  of  vinegar, 

2  tables] >oonfuls  of  salt, 

4  tablespoonf'sls  of  sugar, 

1  tablespoonful  of  red  pepper, 

2  teaspoonfuls  of  ginger, 
2  teaspoonfuls  of  allspice, 

2  teaspoonfuls  of  cinnamon, 
2  teaspoonfuls  of  whole  cloves, 
2  teaspoonfuls  of  ground  black  pepper. 
Stew  from  half  an  hour  to  an  hour.    If  to 
keep  through  the  \Vinter.  seal  hermeticallv. 

MRS.  W.  J.  HILL. 


SAUCES    FOR  MEATS  89 

CHILI  SAUCE. 

Take  same  quantity  of  green  peppers  arid 
tomatoes  and  half  the  amount  of  onions;  chop 
very  fine  and  add  a  little  vinegar  and  salt  to 
.suit  taste  MRS.  WEBB. 

CHILI   SAUCE. 

24  ripe  tomatoes, 

6  green  peppers, 

8  onions, 

8  teacupfnls  of  the  best  cider  vinegar, 

4  tablespoonfuls  of  salt, 

8  tablespoont'nls  of  sugar, 

1  teaspoonful  of  cinnamon, 

1  teaspoonful  of  ginger, 

1  teaspoonful  of  cloves. 

Pare  and  slice  tomatoes;  chop  peppers  and 
onions  fine;  put  together  and  boil  for  three 
hours,  then  add  spices,  sugar  and  vinegar,  and 
boil  one  hour  longer.    Put  in  jars  and  seal. 
MRS.  E.  B. 'GABOON,  Soquel. 

CHILI    SAUCE. 

Take  one  dozen  red  peppers,  removing  half 
the  seeds.  Cover  them  with  boiling  water  and 
cook  one-half  hour.  Mash  fine,  and  when  cool 
remove  skins  with  the  hand.  Add  a  little  salt, 
a  teaspoonful  of  vinegar,  and  chopped  onions; 
stir  all  together.  It  is  then  ready  for  use. 

MRS.  M.  B.  MERRITT. 

COLD  CATSUP. 

4  qts.  unpeeled  ripe  tomatoes, 

2  red  peppers, 
2  onions, 

Y2  cupful  salt, 


90  SAUCES  FOR  MEATS 

1  cupful  sugar,. 

%  cupful  white  mustard  seed", 

1  cupful 'grated  horseradish, 

2  tablespoonfuls  white  pepper,. 

1  qt.  cider  vinegar. 

Chop  tomatoes  fine,  then  drain;  chop 
onions  and  peppers  fine,  then  mix  with  toma- 
toes. Mix  all  together,  putting  in  horseradish 
last.  Put  in  fruit  jars.  This  is  sure  to  keep 
for  a  long  time.  MRS.  E.  F.  HAWKINS. 

CUCUMBER  CATSUP. 

6  large  cucumbers  peeled,    grated  and. 

drained, 

3  green  peppers, 

2  onions, 

2  tablespoonfuls  horseradish, 
2  tablespoonfuls  salt, 
Y2  tea-spoonful  black  pepper, 
1  qt.  vinegar. 

Chop  onions  and  peppers  fine  and  mix 
with  grated  cucumbers.  Add  pepper,  salt  and 
horseradish,  then  the  vinegar  and  stir  well. 

Miss  F.  G.  WOODCOCK. 

TOMATO    CATSUP. 

One  box  of  ripe  tomatoes,  sliced  and  sim- 
mered in  a  porcelain  kettle  until  soft;  press 
them  through  a  sieve;  then  add, 

%  cupful  of  salt, 

1  oz.  mace, 

1  tablespoonful  of  black  pepper, 

l/2  dozen  green  peppers; 

1  tablespoonful  of  cloves, 

7  tablespoonfuls  ground  mustard.. 


SAUCES  FOR  MEATS  91 

1  tablespoonful  of  cinnamon. 

1  tablespoonful  celery  seed  tied  in  a 
thin  muslin  bag.  Return  to  the  fire  and  boil 
five  hours,  stirring  frequently,  and  constantly 
during  the  last  hour.  Let  it  stand  twelve 
hours  in  a  stone  jar  in  a  cool  place,  then  add 
one  pint  of  strong  cider  vinegar.  Take  out 
the  bag  of  celery  seeds,  and  bottle,  sealing  the 
*corks.  Keep  in  a  cool  dark  place. 

MRS.  E.  B.  CAHOON,  Soquel. 

TOMATO     CHUTNEY. 

1  can  of  tomatoes, 

1  pt.  of  vinegar,, 

1  oz.  of  salt. 

1  medium  sized  onion, 

%  oz.  ground  white  pepper, 

1  teaspoonful  of  cayenne  pepper. 

Boil  all  together,  then  press  through  a 
sieve;  add  a  small  bowl  full  of  sliced  apples, 
same  quantity  of  stoned  raisins,  one  cupful  of 
sugar,  and  juice  of  three  lemons.  Boil  till 
raisins  are  tender,  and  when  cold  put  into 
small  jars.  MRS.  F.  MAY,  Soquel. 

SAUCE  PIQUANTE. 

12  large  ripe  tomatoes, 
9  long  green  peppers, 
4  large  onions, 
%  cupful  sugar, 

2  cupfuls  vinegar, 

2  tablespoonfuls  salt. 

Chop  onions  and  peppers  very  fine.  Cook 
until  thick  and  onions  are  soft. 

MRS.  N.  E.  BECKWITH,  Los  GATOS. 


92  SAUCES  FOR  MEATS 

PREPARED  MUSTARD  FOR  COLD  MEATS. 

%  cupful  Coleman's  mustard, 

1  teaspoonful  of  salt, . 

2  tablespoonfuls  of  sugar, 

1  cupful  of  boiling-  vinegar, 
Yolks  of  two  eggs, 

A  little  dash  of  cayenne  pepper. 
Cook  till  it  thickens.     Will  keep  a  year. 
MRS.  H.  A.  MITCHELL,  Palo  AJibo. 

MADE   MUSTARD. 
4  tablespoonfuls  of  mustard, 

2  tablespoonfuls  of  salad  oil, 

1  teaspoonful  of  salt, 

2  teaspoonfuls  of  sugar. 

Mix  mustard  and  oil  to  a  paste,  add  other^ 
ingredients  and  thin  with  vinegar. 

MRS.  CHERT  HEBERT. 

FRENCH  MUSTARD, 

1  egg., 

1  teaspoonful  of  butter, 

1  heaping  tablespoonful  of  sugar, 

1  teaspoonful  of  salt, 

3  heaping  tablespoonfuls  of  mustadd, 
%  of  a  cupful  of  vinegar, 

A  speck  of  cayenne  pepper. . 
Beat  egg,  dissolve  mustard  in  a  little  vine- 
gar, and  add  other  ingredients.    Put  in  a  dou- 
ble boiler,  or  in  a  bowl  over  teakettle,  and  stir 
until  it  thickens.    This  will  keep  a  long  time. 

MRS.  F.  F.  KELLOGG. 

J.  CORDING, 

28  Main  street.  TT7\A7"FTT    P  T? 

Opp.  town  clock        Jr-VV  C-l^AV    gaiinaSi   Cal. 


Poultry  and  Game 


"All  the  labor  of  man  is  for  his  inoutli,  and  yet  the  appetite 
is  not  tilled." — SOLOMON. 

All  poultry  to  be  good  eating  should  be 
young.  The  skin  of  all  young  fowls  is  easily 
torn. 

It  is  always  best  to  prepare  all  poultry 
ready  for  use  the  day  before  it  is  to  be  used. 

To  singe  a  fowl  pour  a  few  drops  of  alcohol 
on  a  plate  and  touch  it  with  a  lighted  match. 
This  method  is  much  handier  than  burning  a 
paper. 

Allow  one-half  hour  to  a  pound  for  roast- 
ing 'turkeys.  Chickens  do  not  need  so  long  a 
time,  as  the  time  varies  in  cooking  according 
to  age;  yet  it  is  always  best  to  be  on  the  safe 
side  and  allow  plenty  of  time.  If  it  is  found  to 
be  done  too  early,  remove  the  fowl  from  oven, 
keeping  it  warm,  and  replacing  it  for  twenty 
minutes  before  dinner.  It  will  not  be  injured 
in  the  least,  but  this  method  can  be  followed 
with  nothing  but  poultry. 

An  ordinary  sized  duck  requires  an  hour 
and  a  half,  but  if  ducks  are  unusually  large 
allow  a  little  longer  time.  If  ducks  are  very 
fat  the  flavor  is  improved  by  washing  in  soda 
water.  A  tablespoonful  of  soda  to  two  quarts 
of  water. 

In  roasting  goose  allow  about  three  hours. 
Never  use  any  but  a  young  goose  as  old  ones 
are  not  good  eating.  Wash  in  soda  water, 


•94  POULTRY  AND  (JAME 

(same  as  for  ducks),  as  it  extracts  the  strong 
oily  flavor  which  is  very  disagreeable. 

Pigeons  should  lie  in  salt  and  water  half 
an  hour  before  cooking  and  should  be  cooked 
a  long  time  as  they  are  usually  quite  tough. 

HOW  TO  CARVE  A  FOWL. 

Put  on  the  dish,  breast  up,  head  to  the 
left.  Place  the  fork  in  the  breast,  and  take  off 
the  wings,  legs,  and  second  joints  without 
turning  the  fowl;  then  cut  off  the  "wish-bone" 
and  slice  meat  from  the  breast.  Cut  out  the 
collar-bone;  cut  off  the  side  bones,  then  cut 
the  carcass  in  two  by  breaking  the  back-bone. 

OYSTER  FORCE   MEAT. 

Twenty  fresh  oysters  cut  in  quarters,  one- 
half  pint  of  grated  stale  bread,  one  ounce  of 
suet  or  butter,  two  well-beaten  eggs,  and  '  pep- 
per, salt  and  herbs  to  taste. 

MRS.   A.  A.  WETHERILL. 

LEMON  SAUCE  (FOR  BOILED  FOWL). 

To  one  cupful  of  drawn  butter  sauce  add 
the  inside  of  a  lemon  chopped  (seeds  taken 
out),  and  the  liver  boiled  and  mashed. 

MRS.  M.  G.  SMITH,  San  Jose. 

ROAST  TURKEY. 

Take  a  young  turkey,  thoroughly  pick 
and  clean  it,  wash  it  in  two  or  three  warm  wa- 
ters, then  rinse  in  cold  until  water  is  clear,  and 
wipe  it  inside  and  out  with  a  soft  towel.  Put 
it  away  in  a  dry,  cool  place,  and  prepare  the 
stuffing.  .Chop  stale  bread,  removing  hard  or 
brown  crusts,  and  allow  a  quart  of  crumbs  for 


POULTRY  AND  GAME  95^ 

a  turkey  of  six  or  seven  pounds.  Put  crumbs 
in  a  large  bowl  and  pour  over  just  enough  wa- 
ter to  soften  them.  Cover,  and  after  standing 
for  a  short  time,  drain  as  dry  as  possible.  Stir 
into  them  a  tablespoonful  of  butter,  and  if 
onion  is  liked,  a  small  one  chopped  very  fine, 
or,  if  preferred,  a  little  chopped  celery.  Salt, 
pepper  and  sage  to  season  well.  Rub  the  sage 
leaves  to  a  powder  and  sift  before  using.  Sea- 
son rather  highly,  as  seasoning  cooks  out. 
Then  add  an  egg  well  beaten  and  mix  thor- 
oughly. Rub  the  inside  of  the  turkey  well 
with  a  teaspoonful  of  salt  and  proceed  to  fill 
with  stuffing.  Begin  with  the  neck,  which 
shouid  be  cut  close,  turning  the  skin  back  that 
it  may  be  drawn  over  and  tied  closely  at  the 
end  after  the  stuffing  has  been  put  in.  Stuff 
the  body,  not  too  full,  as  stuffing  swells,  and 
sew  up.  If  any  of  the  stuffing  is  left,  make 
into  little  balls  and  put  them  into  the  pan 
about  an  hour  before  dinner  time.  Tie  the 
legs  down  at  the  side,  and  put  away  where  it 
will  keep  cool  until  wanted.  When  ready  for 
baking,  rub  the  turkey  with  salt  and  place  it 
on  a  grate  in  a  large  dripping  pan,  pour  half  a 
pint  of  boiling  water  into  the  pan,  (not  over 
the  turkey),  and  put  into  the  oven,  which 
should  be  at  a  moderate  heat  at  first.  During 
the  first  half  hour  the  turkey  should  not- 
brown,  but  rather  have  the  appearance  of  be- 
ing steamed.  After  it  begins  to  brown,  baste 
at  intervals  of  half  an  hour,  with  its  own 
drippings  if  the  turkey  is  very  fat,  if  not,  use  a 
little  butter  and  dredge  lightly  with  flour. 
When  well  browned  on  one  side  it  should  be 
carefully  turned,  which  is  more  easiiy  done  if 
the  pan  is  removed  from  the  oven.  At  no 


96  POULTRY  AND  GAME 

time  should  the  oven  be  very  hot,  as  a  turkey 
of  seven  pounds  should  cook  for  four  hours. 
The  giblets  o  should  be  put  iuto  the  pan  with 
turkey,  and  when  done,  (they  require  fully 
two  hours'  cooking),  chop  fine  and  place 
where  they  will  keep  warm.  When  turkey  is 
done,  remove  to  a  warmed  platter,  take  out 
all  the  strings,  and  place  it  where  it  will  keep 
warm.  Dip  the  fat  from  the  pan,  and  place 
the  pan  with  the  remaining  gravy,  etc.,  on  the 
stove  where  it  will  heat  quickly.  Add  chopped 
giblets  and  sufficient  boiling  water  to  make 
about  a  pint  of  gravy,  put  in  a.  tablespoonful 
of  flour,  stir  rapidly  till  it  boils,  then  pour  into 
a  warmed  gravy  boat.  MRS.  H.  S.  BALL. 

TO  ROAST  A  CANVASBACK    DUCK. 

Pluck,  singe,  draw  and  wipe  well.  Never 
wash  a  canvasback  duck  as  it  is  simply  spoiled 
by  so  doing,  and  loses  the  delicious  flavor  so 
dear  to  the  palate  of  hunters  and  "good-eat- 
ers." Some  leave  the  heads  on  to  show  the 
species;  I  do.  Roast  without  stuffing  thirty 
minutes  in  a  hot  oven,  after  seasoning  with 
salt  and  cayenne  pepper.  Baste  with  butter 
and  a  little  water.  Take  up  on  hot  platter. 
Add  to  gravy  a  tablespoonful  of  currant  jelly, 
a  dash  of  cayenne  pepper,  and  thicken  with  a 
little  browned  flour,  if  you  like.  I  like  it  better 
without  the  flour.  A  canvasback  must  be 
served  and  eaten  directly  after  it  comes  out  of 
the  oven.  MRS.  JAMES  C.  MENOR. 

TO  ROAST  WILD  DUCKS. 
Nearly  all  wild  ducks  are  liable  to  have  a 
fishy  flavor  and  are  sometimes  uneatable— but 
properly  handled  are  delicious.     They  should 


POULTRY  AND  GAME  97 

be  well  cleaned,  then  parboiled  (not  boiled), 
first  putting  within  each  duck  a  small  peeled 
carrot,  the  object  of  which  is  to  absorb  the  un- 
pleasant taste.  Parboil  twenty  minutes;  take 
out  of  water,  drain,  throw  away  carrot.  Have 
ready  a  dressing  made  a's  follows;  (do  not  fill 
a  duck  quite  full  as  the  dressing  swells).  For 
one  good-sized  duck,  one  cupful  stale  bread 
chopped  fine,  one-half  onion  chopped  fine,  (af- 
ter it  has  been  in  salted  water  fifteen  minutes,) 
one  tablespoonful  01  chopped  celery,  (or  a 
pinch  of  celery  seed ),  two  thin  shaves  of  garlic, 
one  small  clove,  one  tablespoonful  of  melted 
butter.  Mix  all  together  with  a  spoon;  add 
salt,  a  dash  of  cayenne  pepper,  and  just  a  lit- 
tle sage,  then  sew  up.  A  great  mistake  is 
made  in  mixing  any  kind  of  dressing  with  the 
hands.  It  makes  it  heavy,  sticky  and  very 
unpalatable.  This  amount  of  dressing  to  be 
multiplied  by  the  number  of  ducks.  Hub  each 
duck  with  a  little  melted  butter,  dredge  just  a 
little  and  pepper  and  salt.  Put  a  good  sized 
diece  of  butter  and  a  cupful  of  hot  water  in  the 
roasting  pan.  If  you'  have  a  covered  pan", 
(which  is  the  proper  thing),  you  need  not 
baste  the  ducks  while  roasting.  One  hour  or 
a  little  longer  is  sufficient  time  to  roast  ducks. 
Take  up  on  hot  platter.  Into  the  gravy  add 
one  tablespoonful  of  currant  jelly,  a  dash  of 
cayenne  pepper,  and  thicken  with  a  little 
browned  flour.  MRS.  JAMES  C.  MENOB.. 

ROAST  CHICKEN. 

Dress  and  stuff  the  chicken.  Put  in  steam- 
er- over  boiling  water  and  steam  from  one  and 
a,  half  to  two  hours  according  to  size;  then 


98  POULTRY  AND  GAME 

place  in  oven  and  roast  a  nice  -brown,  basting 
frequently  with  water  and  butter.  One-half 
hour  in  a  hot  oven  is  sufficient.  Old  fowls, 
(turkeys  as  well  as  chickens),  become  tender- 
as  young  ones  with  this  treatment.  Boil  giz- 
zard, liyer  and  heart,  in  a  saucepan;  when 
done,  chop  fine;  add  them  with  the  water  in 
which  they  were  boiled  to  gravy  in  the  baking- 
pan;  thicken  with  a  little  flour  and  season  to 
taste.  Miss  BERWICK. 

FRIED  CHICKEN. 

Wash  chicken  well  before  jointing,  then 
dry  each  piece  thoroughly.  Put  into  a  spider 
or  frying  pan,  two-thirds  of  a  cupful  of  butter, 
and  when  warmed,  but  not  hot,  put  in  the 
chicken;  salt  and  pepper  it,  cover,  and  place 
on  a  hot  part  of  the  stove,  but  not  where  it 
will  burn.  Cook  for  three-quarters  of  an  hour, 
turning  when  necessary.  Take  out  when  near- 
ly done,  dip  each  piece  in  finely  powdered  bread 
crumbs,  put  back  into  the  spider  and  cook  un- 
til done,  and  nicely  browned.  Remove  chicken 
'to  a  well  warmed  platter  and  prepare  gravy 
by  mixing  one  heaping  tablespoonful  of  flour 
with  the  butter  in  spider,  stirring  until  flour  is 
well  cooked;  then  pour  in  gradually  one-half 
pint  of  milk  or  water  and  let  it  just  come  to  a 
boil.  MRS.  WM.  SUTTON,  Pacific  Grove. 

FRICASEE  CHICKEN. 

Separate  chicken  at  joints,  cut  back  in  two 
pieces  and  breast  in  three  or  more.  Cover 
with  water  and  cook  until  tender.  There 
should  be  about  half  pint  of  water  in  the  pot 
when  chicken  is  done.  Have  ready  frying 


POULTRY    AND  GAME  99 

in  which  are  two  or  three  tablespoonfuls  of  but- 
ter well  heated;  into  this  put  the  chicken, 
season,  let  it  brown  on  both  sides,  then  pour 
in  the  gravy,  add  salt  and  pepper,  and  let  it 
boil  up.  Take  hot  biscuit,  break  open,  place 
on  a  warmed  platter  and  pour  over  them  the 
chicken  and  gravy.  If  preferred,  the  gravy  can 
be  thickenend  by  mixing  a  large  teaspoonful 
of  flour  with  a  tablespoonful  of  cream,  after 
which  add  a  little  more  milk;  stir  into  the 
gravv  and  allow  it  to  cook  for  fe\v  moments. 

MRS.  H.  S.  BALL. 

CREAMED   CHICKEN. 

Three  large  chickens  boiled  carefully  until 
at  the  last  only  a  little  over  one-half  pint  of 
-water  in  which  they  were  boiled  is  left.  Season 
while  boiling.  Remove  from  bones  in  not  too 
small  pieces.  To  make  the  cream,  take  two 
large  tablespoonfuls  of  butter  and  three  of 
flour.  Melt  butter  and  stir  in  flour  gradually; 
let  it  cook  to  a  froth,  stirring  to  prevent  burn- 
ing. Add  gradually  the  chicken  liquor,  then 
half  pint  of  thick  cream.  Season  and  remove 
from  stove.  This  cream  mixture  should  be 
much  thicker  than  ordinary  white  sauce — as 
thick  as  mayonnaise  before  lemon  or  vinegar 
is  added.  If  not  thick  enough,  add  a  little 
more  flour  to  the  cream  and  stir.  Butter  a 
baking  dish,  in  the  bottom  put  a  layer  of 
chicken,  then  a  portion  of  a  can  of  drained 
mushrooms,  then  small  bits  of  butter,  then 
layer  of  cream  sauce;  proceed  in  this  way  until 
all  materials  are  used.  A  layer  of  sliced  egg- 
scan  be  used.  Cover  all  with  cream  sauce,  put 


100  POULTRY  AND  GAME 

bits  of  butter  over  top  and  brown  in  the  oven. 

MRS,  A.  SHAW,  Hollister. 

CURRY  CHICKEN  AND  RICE. 

Cut  up  the  chicken,  add  a  few  thin  slices  of 
salt  pork,  an  onion,  a  little  salt,  and  cold  wa- 
ter enough  to  cover.  Boil  slowly  till  quite 
tender  and  the  water  simmered  away.  Mix  a 
tablespoonful  of  curry  powder  in  a  little  wa- 
ter, stir  this  with  the  gravy,  and  let  stew  with 
the  chicken  a  few  minutes.  Have  ready  some 
boiled  rice  moulded  in  cups;  turn  out,  and  set 
around  the  chicken  when  dished. 

MRS.  A.  A.  WETHERILL. 

STEWED  CHICKEN. 

Clean  and  cut  up  a  fat  young  hen;  put  in  a 
sauce-pan,  cover  with  boiling  water,  add  salt 
and  pepper,  and  boil  until  tender.  When  done 
stir  in  a  teacupful  of  cream  thickened  with 
a  tablespoonful  of  flour,  or  drop  in  noodle  and 
cook  ten  minutes.  If  noodles  are  added  care 
must  be  taken  that  stew  has  not  become  too 
dry.  MRS.  L.  H.  GARRiars. 

NOODLES. 

3  eggs, 

1  pt.  of  flour, 

1  teaspoonful  of  salt. 

Sift  flour  and  salt  together.  Beat  eggs, 
and  mix  with  flour  into  a  stiff  dough.  Roll 
very  thin  and  dry  one  hour.  When  dry, 
sprinkle  with  flour,  fold,  or  roll  like  roll  jelly 
cake  and  cut  into  fine  shreds.  Drop  into  chicken 
.stew,  cover  tightly  and  cook  ten  minutes. 

MRS.  L.  H.  GARRIGUS. 


POULTRY  AND  GAME  10J 

CHICKEN   JUMBOLE. 

First  parboil  the  chicken,  having  cut  it  in 
pieces;  when  thoroughly  done,  take  a  dripping 
pan  and  put  four  or  five  pieces  of  breakfast 
bacon,  cut  very  thin,  with  pieces  of  chicken  in- 
to the  pan;  add  pieces  of  butter  here  and  there 
and  season  with  salt  and  pepper.  Cover 
chicken  with  plenty  of  freshly  cooked  rice,  over 
which  pour  stewed  tomatoes,  then  liquor  in 
which  the  chicken  was  cooked,  and  bake  until 
chicken  is  well  done. ,  Oakland. 

SMOTHERED  CHICKEN. 

Prepare  a  young  chicken  as  for  broiling; 
season;  have  ready  a  very  hot  frying  pan  or 
spider  into  which  put  a  tablespoonful  of  but- 
ter. Flatten  chicken  into  the  pan,  cover  with 
a  lid,  or  a  heavy  earthen  plate  small  enough 
to  fit  inside  of  pan,  and  place  a  weight  on  the 
cover.  When  chicken  is  thoroughly  browned 
on  under  side,  turn,  and  in  like  manner  brown 
the  other  side,  being  careful  to  cover  closely. 
Cook  from  twenty  to  thirty  minutes.  Just  be- 
fore taking  up  add  as  much  more  butter. 
Place  on  a  dish  and  pour  the  brown  butter  it. 
Garnish  with  parsley  or  water  cress. 

MRS.  L.  H.  GARRIGUS. 

CHICKEN  PIE. 

Cut  chicken  in  small  pieces;  nearly  cover 
with  hot  water  and  boil  till  tender.  Remove 
chicken  to  a  baking  pan,  and  thicken  the  gra- 
vy with  one  large  spoonful  of  flour  and  one 
spoonful  of  butter  mixed  together  with  a  little 
cream.  Add  one-half  of  a  small  green  onion 
minced  fine,  salt  and  pepper,  then  pour  this 


102  POULTRY  AND  GAME 

•-over  the  chicken;  cover  with  nice  pastry  and 
bake.  MRS.  W.  V.  MCGARVEY. 

ROAST  HAUNCH  OF  VENISON. 

Wipe  thoroughly  with  a  damp  cloth,  (nev- 
er put  into  water),  rub  over  with  butter,  cover 
top  and  sides  with  a  thick  paste  of  flour  and 
water  half  an  inch  deep.  Lay  a  coarse  paper 
over  all  and  put  to  roast  with  one  cupful  of 
hot  water  in  the  dripping  pan.  Keep  oven 
well  heated,  basting  every  fifteen  minutes  with 
butter  and  water.  Twenty  minutes  before 
serving  remove  paste  and  paper  and  dredge 
with  flour;  baste  with  butter  until  of  a  light 
brown.  Strain  gravy  into  a  pan  (there  should 
be  a  pint),  and  thicken  with  one  tablespoonful 
of  browned  flour,  add  two  tablespoonfuls  of 
currant  jelly,  one  tablespoonful  of  lemon  juice, 
one-half  tea-spoonful  of  salt  and  a  dash  of  cay- 
enne pepper.  MRS.  JAMES  C.  MENOR. 

BROILED    QUAIL. 

Split  at  the  back.  Broil  over  a  hot  fire, 
basting  often  with  butter.  When  done,  add  a 
little  more  butter,  season,  and  place  for  a  mo- 
ment in  the  oven.  Serve  on  thin  slices  of  but- 
tered toast,  with  currant  jelly. 

MRS.  GIBBS 

QUAIL  ON  TOAST. 

Split  down  the  back,  fry  in  butter,  and  sea- 
son. Take  one  tablespoonful  of  roux,  one-half 
glass  of  water,  one-half  glass  of  wine,  and 
let  it  boil  up.  Add  birds,  simmer  fifteen  min- 
utes and  serve 'on  toast.  -MRS.  C.  F.  BARKER 


POULTRY  AND  GAPIE  103 

CLUB  HOUSE  PIGEON  STEW. 

After  thoroughly  cleaning  one  dozen  pig- 
eons (or  less),  fry  in  butter  or  sweet  oil  to  a 
nice  brown  being  careful  not  to  burn  them. 
Take  out  and  put  into  another  sauce-pan. 
Fry  a  small  onion  in  butter  from  which  birds 
were  taken,  pour  onion  and  butter  in  with  the 
birds,  add  chopped  parsley,  salt,  pepper,  sage, 
thyme  and  marjoram  to  taste,  claret  and  wa- 
ter enough  to  cover  birds  and -cook  gently  un- 
til tender;  then  add  one  can  of  mushrooms 
and  a  cupful  of  strained  tomatoes.  Fifteen 
minutes  before  serving  remove  pigeons  to  a 
platter  and  add  to  gravy  dumplings  that 
have  been  previously  made.  (Be  sure  there  is 
plenty  of  stock  in  sauce-pan  before  adding 
dumplings,  else  they  will  burn.)  Cover  and 
boil  fifteen  minutes,  then  pour  over  pigeons 
Any  kind  of  game  can  be  substituted  for  pig- 
eons. MIJS.  E.  WILLIAMS. 

FRIED  CHICKEN. 

Drop  a  few  pieces  of  chicken  at  a  time  into 
a  sufficient  quantity  of  boiling  lard  to  cover 
well,  and  turn  frequently  until  done.  In  other 
words,  cook  the  same  as  Saratoga  chips.  (Po- 
tatoes). MRS.  B.  L.  HOLLENBECK: 

When  any  of  these 
recipes  call  for 

MEATS  OF  ANY  KIND 

Come  to 

GRIFFIN  BROS. 

Dealers  in  Beef,  Mutton,  Pork, 

Sausage,  Ham,  Bacon,  Lard,  etc.  SALINAS 


Salads 


''To  make  a  perfect  ?alad  there  should  l>e  a  spendthrift  for 
oil,  a  miser  for  vinegar,  a  wise  man  for  salt,  and  a  mad  cap  to 
stir  the  ingredients  up  and  mix  them  well  together." — SPANISH 
PROVERB. 

Always  use  white  pepper  in  preference  to 
black. 

Lemon  or  lime  juice  can  be  substituted  for 
vinegar  and  is  preferable. 

In  using  lettuce  leaves — use  only  the  white 
crisp  leaves  and  keep  on  ice  until  just  before 
serving. 

Marinate  cut  meats  for  salad  with  French 
dressing. 

Use  a  forcing  bag  to  put  mayonnaise  dress- 
ing over  individual  salads.  A  forcing  bag  can 
be  made  of  heavy  paper  made  into  a  corne- 
eopia,  putting  the  point  off  a  very  little;  put 
mayonnaise  into  bag  and  squeeze  through 
opening. 

The  yolks  of  hard  boiled  eggs  pressed 
through  a  sieve  on  to  mayonnaise  dressing- 
after  it  is  on  the  salad  makes  a  pretty  addi- 
tion. 

An  oil  dropper  can  be  made  by  using1  a 
bottle  with  a  quill  inserted  in  the  cork,  allow- 
ing oil  to  drop  through  that. 

Serve  gelatine  salads  in  brick  form  by 
moulding  in  small  paper  boxes. 


SALADS  105 

CHICKEN    SALAD. 

1  chicken,  minced  fine, 
%  chopped  celery, 
4  hard  boiled  eggs  chopped. 
Boil  chicken  until   tender;   when   cold   add 

celery  and  the  chopped  eggs.    Mix  thoroughly 

and  add  the  following  dressing: 

1  cupful  vinegar, 

Y2  cupful  whipped  cream, 

2  eggs, 

1  teaspoonful  dry  mustard, 

1  teaspoonful  of  black  pepper; 

1  teaspoonful  salt, 

1  teaspoonful  of  sugar, 

Butter  size  of  an  egg, 

Dash  of  cayenne  pepper. 
Heat  eggs  well,  add  vinegar,  salt,  pepper, 
sugar,  mustard  and  butter,  and  boil  till  thick. 
When  cold  add  the  whipped  cream  and  pour 
over  the  chicken,  etc.  Garnish  with  crisp  white 
lettuce.  MKS.  W.  V.  MrGAin  EY. 

CHICKEN   SALAD. 

Take  two  parts  mayonnaise  to  one  part 
cold  liquid  aspic  jelly;  beat  together,  decorate 
and  line  individual  patty  pans  with  the  beaten 
mixture,  fill  up  with  sh reded  chicken  dressed 
with  Remoulade  sauce,  a  few  slices  of  stoned 
olives,  then  cover  with  some  of  the  beaten  mix- 
ture. Let  stand,  turn  out  on  a  bed  of  shred- 
ded lettuce  and  garnish  with  anchovies  and 
gherkins. 

Remoulade  sauce: — Pounded  hard  boiled 
yolks  of  eggs  rubbed  through  sieve,  mixed  with 
oil,  vinegar,  dry  mustard,  salt,  minced  onion, 
and  chopped  parsley.  MRS.  Dix,  Oakland. 


106  SALADS 

SHRIMP  SALAD. 

Two  cans  of  shrimps  washed  and  dried, 
small  pieces  of  white  tender  celery  chopped  fine, 
four  heads  of  white  lettuce  cut  fine  and  sprin- 
kled with  a  little  pepper.  (Wash  lettuce  in 
salt  water  and  dry  thoroughly  before  cutting'). 
Add  following  mayonnaise  dressing,  mix  well, 
and  garnish  with  sliced  lemon  and  hard  boiled 
eggs. 

Dressing:  Beat  yolks  of  three  fresh  eggs 
with  half  teaspoonful  of  salt  until  thoroughly 
smooth.  Add  a  pt.  of  good  olive  oil  (a  few 
drops  at  a  time),  taking  care  to  blend  each 
portion  of  it  with  the  eggs  before  adding  more. 
Dilute  with  juice  of  one  lemon  until  of  the  con- 
sistency of  thick  cream.  (Eggs  and  oil  should 
be  kept  in  a  cold  place  a  half  hour  or  more  be- 
fore using).  MRS.  J.  P.  Lauritzen. 

CRAB  SALAD. 

To  the  meat  of  one  crab  picked  apart,  add 
twTo  hard  boiled  eggs,  chopped  fine,  a  little 
celery  sliced  thin,  also  tender  part  of  lettuce. 
Mix  with  cooked  salad  dressing  and  serve  on 
lettuce  leaves  writh  a  piece  of  lemon. 

MRS.  H.  E.  KENT.  Pacific  Grove. 

OYSTER  SALAD. 

Cook  a  quart  of  oysters,  (either  fresh  or 
canned),  in  their  own  liquor;  let  come  to  a 
boil,  then  skim  and  strain.  Season  oysters, 
with 

3  tablespoonfuls  3f  vinegar, 

1  tablespoonful  of  oil, 

l/2  teaspoonful  of  salt, 

A  dash  of  pepper. 


SALADS  107 

Place  on  ice  or  in  a  cool  place  for  two 
"hours.  Cut  up  two  bunches  of  celery,  or  more, 
using  only  the  tender  part,  and  when  ready  to 
serve  mix  with  the  oysters,  adding  about  one- 
half  pt.  of  the  following  mayonnaise  dressing. 
Arrange  in  a  salad  dish  and  pour  over  anoth- 
er half  pt.  of  dressing  and  garnish  with  white 
•celery  leaves. 

Boiled  mayonnaise: 

4  tablespooiifuls  of  butter, 

1  tablespoonful  of  flour, 

1  teaspoonful  of  salt, 

1  tablespoonful  of  sugar, 

1  tablespoonful  of  mustard, 

1  cupful  of  milk, 

%  cupful  01  vinegar, 

A  pinch  of  cayenne, 

3  eggs. 

Let  butter  get  hot  in  a  saucepan,  add 
flour  and  stir  until  smooth,  being  careful  not 
to  brown.  Add  milk  and  boil  up,  placing 
saucepan  in  another  of  hot  water.  Beat  eggs, 
salt,  pepper,  sugar  and  mustard  together,  and 
add  vinegar;  add  this  to  the  boiling  mixture, 
stirring  until  it  thickens  like  soft  custard, 
(about  three  minutes). 

MRS.  J.  P.  LAURITZP:N, 

LOBSTER  SALAD. 

Pick  meat  apart  and  allow  two  parts  meat 
to  one  part  diced  celery.  Season  with  salt, 
pepper  and  tarragon  vinegar;  cover  with 
mayonnaise  and  garnish  with  slices  of  hard 
boiled  egg. 

No.  2. — Equal  quantities  of  diced  lobster 
and  diced  boiled  potatoes,  mixed  with  cream 


108  .  SALADS 

salad    dressing.      Garnish    with    hard    boiled 
eggs,  also  in  dice.       MRS.  JACKSON,  St.  Louis. 

ORANGE  SALAD. 

Mix  together  equal  parts  of  diced  celery 
and  cold  cooked  chicken.  Add  one-fourth  the 
amount  of  broken  walnut  meats  and  a  few 
green  grapes  from  which  the  seeds  have  been 
removed  Marinate  with  a  French  dressing  very 
delicately  flavored  with  onion.  Have  ready 
sour  oranges  cut  into  sections;  remove  care- 
fully all  seeds.  Lay  only  lettuce  leaves  on 
each  plate  and  two  sections  of  orange;  put  a 
large  tablespooiiful  of  the  salad  on  each  plate 
and  cover  with  mayonnaise. 

MRS.   E.   WILLIAMS. 

WOLDORF  SALAD. 

2  large,  ripe,  tart  apples, 

2  bunches  crisp,  white  celery, 

2  dozen  English  walnuts. 

1  large  bunch  fine,  white  lettuce. 
Chop  apples,  celery  and  walnuts  quite  fine, 
and  mix  all  together,  salt  liberally  and  mix 
with  mayonnaise  dressing.  Serve  in  lettuce 
leaf  cups  with  spoonful  of  mayonnaise  dressing 
on  top.  MRS.  L.  H.  GARRIGUS. 

BANANA  SALAD. 

One-half  banana  sliced  to  each  lettuce  leaf, 
with  a  small  tablespooiiful  of  mayonnaise  over 
it.  MRS.  J-  B.  BENNETT. 

APPLE  SALAD. 

Select  good  tart  apples.  Pare  and  chop 
fine,  adding  a  very  little  sugar  to  prevent  turn- 
ing dark,  also  a  little  celery.  Serve  on  lettuce 


SALADS  109 

leaves  and  cover  with  mayonnaise  dressing. 
May  be  varied  by  adding  a  few  walnut  meats, 
figs,  or  dates,  or  a  few  of  each. 

MRS.  F.  D.  McPHERSON,  Santa  Cruz. 

STRAWBERRY  SALAD. 

Form  a  cup  of  two  firm,  white  lettuce 
leaves,  fill  with  strawberries  and  drop  a  spoon- 
ful of  mayonnaise  on  top  of  berries. 

MRS.  J.  F.  BIRLEM,  S.  F. 

CHERRY  SALAD. 

Take  large,  plump  cherries,  remove  stones, 
and  fill  centers  with  marinated  nuts,  chopped. 
Serve  in  apple  shells,  or  pile  on  lettuce  leaves 
and  place  mayonnaise  dressing  on  top.  If 
served  in  apple  shells,  put  dressing  in  bottom 
of  shells,  put  in  cherries,  place  dressing  on  top 
and  serve  on  lettuce  leaves. 

Miss  ALLEN,  Nevada. 

VEGETABLE  SALAD-ASPIC  JELLY. 

Tsf  three  pints  clear  soup  stock,  two  oun- 
ces of  gelatine  that  has  been  softened  in  cold 
water.  Put  into  a  saucepan 

1  tablespoonful  of  catsup, 
1  teaspoonful  of  salt, 
%  tablespoonful  of  white  pepper, 
1  tablespoonful  of  lemon  juice, 
A  little  celery  salt, 

And  if  you  choose,  a  wine  glass  of  white 
wine.  Set  it  over  a  slow  fire,  stirring  till  it 
boils,  and  let  it  cook  slowly  for  a  few  minutes; 
set  aside  to  settle,  strain  through  a  coarse 
cloth  or  sieve,  and  when  partially  cold  begin 

Go  to    Krough's  Drug  Store  for  your  fine  Perfumes 


110  SALADS 

to  fill  the  mould.  Boil  one  carrot,  one  pota- 
to, one  turnip,  one  beet,  two  celery  knob's  and 
salt,  also  a  slice  of  boiled  ham,  all  cut  in  fancy 
shapes,  scatter  through  the  jelly  and  leave 
over  night  to  harden.  When  ready  to  serve, 
turn  on  a  bed  of  lettuce  leaves,  and  surround 
with  salad  dressing.  Mushrooms  fried  and 
cut  in  small  pieces  can  also  be  used  in  place  of 
vegetables,  and  so  you  can  use  chicken. 

MRS.  J.  B.  BENNETT. 

VEGETABLE  SALAD. 

Any  kind  of  cold  vegetables,  not  cut  too 
fine,  may  be  used;  peas,  string  beans,  cauli- 
flower, asparagus  tips  and  beets,  combined 
with  celery  or  used  by  themselves.  Garnish 
dish  on  which  salad  is  served  and  pour  over 
any  good  salad  dressing. 

MRS.  E.  WHITE,  S.  F. 

RUSSIAN    SALAD. 

Soak  two  heaping  teaspoonfuls  of  gelatine 
in  a  little  cold  water  for  a  few  minutes,  add 
two  teacupfuls  boiling  water,  one  small  tea- 
spoonful  of  salt,  a  few  drops  of  celery  extract, 
and  cook  a  few  minutes.  Put  aside  to  cool 
and  when  partially  set,  wet  a  mould,  put  in 
alternately,  a  layer  of  gelatine  and  a  layer  of 
any  cold  A^egetables  cut  in  pieces,  finishing 
with  a  layer  of  tomatoes.  Serve  on  lettuce 
leaves  with  mayonnaise  dressing. 

MRS.  J.  M.  THOMAS,  Grass  Valley. 

TOMATO    SALAD. 

One  quart  of  canned  tomatoes  without  any 
solid  pieces.  Soak  one-half  package  of  gela- 


SALADS  lit 

tine  in  a  little  of  the  tomato  juice.  Scald  re- 
maining portion  of  tomatoes,  add  gelatine 
and  stir  until  dissolved.  Season  with  salt  and 
cayenne  pepper.  Fill  teacups  a  third  full  of 
the  mixture,  and  set  in  a  cold  place  over  night 
to  harden.  Line  individual  salad  dishes  with 
nice  crisp  lettuce  leaves;  turn  a  ''tomato'' 
into  each  and  serve  with  mayonnaise  dress- 
ing. Miss  OLIVE  JENNE,  Santa  Cruz. 

TOMATOES  WITH  CELERY. 

Select  firm  tomatoes  of  good  size,  and 
after  cutting  a  slice  from  the  top  of  each, 
scoop  out  all  th'e  seeds  and  soft  pulp,  being 
careful  not  to  break  the  sides.  Cut  celery  into 
small  dice,  mix  with  mayonnaise  dressing  and 
fill  shells  with  mixture.  Place  a  teaspoonful 
of  mayonnaise  dressing  on  the  top  of  each  to- 
mato, and  serve  individually  on  a  plate  gar- 
nished with  small  lettuce  leaves. 

MRS.  C.  F.  LACEY. 

TOMATOES  WITH  DRESSING. 

Five  small  teaspoonfuls  of  mustard,  four 
tablespoonfuls  of  sugar,  small  teaspoonful  of 
salt,  three  tablespoonfuls  melted  butter  or 
olive  oil.  Beat  this  first,  then  add  four  eggs 
well  beaten,  twelve  tablespoonfuls  of  milk. 
twrelve  tablespoonfuls  of  vinegar.  Steam  over 
boiling  water  until  it  thickens.  This  is  very 
nice  dressing  for  tomatoes.  Skin  tomatoes 
and  serve  whole  with  a  spoonful  of  dressing  OH 
each  tomato.  MRS.  H.  SAMUELS. 

CABBAGE  SALAD. 

Chop  crisp  cabbage  very   fine    and    pour 


112  SALADS 

over  it  a  dressing  made  of  the 
Yolks  of  three  eggs. 
3  tablespoonfuls  of  mixed  mustard. 
3  tablespoonfuls  of  sugar, 
3  tablespoonfuls  of  olive  oil. 
2  teaspoonfuls  of  salt, 

1  dessert  spoonful  of  flour. 

Mix  well  together,  pour  into  a  cup  of  boil- 
ing vinegar  and  cook  until  it  thickens,  stir- 
ring all  the  time.  MRS.  M.  R.  MEKRITT. 

CUCUMBER  SALAD. 

Take  firm,  round  tomatoes  of  equal  size. 
cut  slice  off  from  stem  end  and  scoop  out  the 
inside,  being  careful  not  to  break  the  shell. 
Sprinkle  inside  of  shells  with  salt,  then  invert 
for  a  time  to  drain.  Take  equal  quantities 
of  sliced  cucumber,  celery  and  the  firm  portion 
of  the  tomato  pulp,  mix,  season,  fill  shells  and 
place  mayonnaise  dressing  on  top.  Serve  on 
lettuce  leaves.  MRS.  CHAS.  ROSENDALE, 

Pacific  Grove. 

CABBAGE  SALAD. 

'2  tablespoonfuls  of  cream, 

2  tablespoonfuls  of  vinegar. 
1  egg,  pepper  and  salt, 

1  teaspoonful  of  mustard, 
1  small  teaspoonful  of  butter. 
Mix  all  together,  place  on  the  stove  and 
stir  all  the  time  until  it  boils.    Pour  hot   over 
chopped    cabbage.      This  mixture  should    be 
smooth  like  boiled  custard. 

MRS.  WM.   SUTT.ON,  Pacific  Grove. 

TOD         UTAH        "AI/C"      TAKE  KROUQH'S    HEAD- 

rUn      HL&U        AlVt  ACHE  POWDERS 


SALADS  113 

NASTURTIUM  SALAD, 

First  sprinkle  flowers  at  night-fall  so  that 
every  particle  of  dust  is  washed  away.  Early 
in  the  morning  while  the  dew  is  on,  gather  the 
latest  blossoms  and  tenderest  leaves,  and  put 
in  a  cool  place  until  wanted.  Prepare  a  dress- 
ing as  follows: 

14  cupful  of  vinegar, 

1  teaspoonful  of  mustard, 

1  teaspoonful  of  salt, 

Yolks  of  three  eggs,  • 

Butter  size  of  an  egg. 

Mix  and  cook  until  thick.  When  cool  add 
a  cupful  of  whipped  cream.  Serve  by  placing 
the  flowers  and  leaves  on  plates  and  adding 
one  teaspoonful  of  dressing. 

MRS.  G.  S.  HAMILTON,  Pacific  Grove. 

POTATO  SALAD. 

Four  large  potatoes  boiled  with  skins  on. 
(,1ut,  slice,  marinate,  and  add  a  large  table- 
spoonful  of  fried  onion,  not  browned,  and  four 
tablespoonfuls  chopped  fried  ham  or  bacon. 
Use  boiled  dressing.  For  all  vegetable  salads 
use  boiled  dressing.  MRS.  J.  B.  BENNETT. 

POTATO  SALAD. 

Boil  eight  large  potatoes,  throwing  into 
the  water  one-half  teacupful  of  salt.  When 
perfectly  cold  peel  and  cut  into  small  disks  and 
add  one-half  the  quantity  celery,  lettuce  or 


cabbage. 


DRESSING. 

Yolks  of  six  hard  boiled  eggs. 

. 


114  SALADS 

Raw  yolks  of  two  eggs, 

1  teaspoonful  made  mustard, 

1  teaspoonful  of  salt,- 

1  tablespoonful  of  minced  onion, 

1  tablesdoonfnl  of  sugar, 

8  tablespoonfuls  of  salad  oil. 

2  tablelpoonfuls  celery  seed, 

Less  than  one-half  cupful  of  vinegar. 
Chop  whites  of  eggs  and  add  to  the  dress- 
ing.   Half  this  quantity  is  enough  for  eight  or 
ten  people.  MRS.  C.  F.  LACEY. 

POTATO  SALAD. 

6  potatoes, 

2  eggs, 

1  cupful  of  oil, 

4  tablespoonfuls  of  vinegar, 

1  teaspoonful  of  French  mustard, 

1  teaspoonful  of  salt, 

1  small  onion. 

Few  leaves  of  parsley. 

Beat  eggs;  add  oil  by  degrees;  vinegar  in 
same  manner;  then  salt  and  mustard.  Place 
on  stove  in  a  small  §auce-pan  and  stir  till 
thick;  do  not  boil.  Slice  potatoes  very  thin, 
mix  in  the  chopped  onion  and  parsley  and 
cover  with  the  dressing.  Garnish  with  crisp 
lettuce.  MRS.  L.  H.  GARRIGFS. 

STUFFED  EGGS. 

Boil  six  eggs  twenty  minutes,  cut  in  half 
and  remove  yolks.  To  the  yolks  add  one 
tablespoonful  of  olive  oil,  one  tablespoonful  of 
vinegar,  one  scant  tablespoonful  of  dry  mus- 
tard, one  teaspoonful  of  salt,  a  dash  of  cayenne 
pepper  and  three  tablespoonfuls  of  minced 


SALADS  115 

foam.  Mix  all  to  a  paste.  Fill  each  half  white 
with  paste,  place  on  lettuce  leaves  and  serve 
with  boiled  dressing.  MRS.  J.  B.  BENNETT. 

STUFFED  EGGS. 

Boil  six  eggs  twenty  minutes;  remove 
shells.  Cut  in  halves  and  remove  jolks.  If 
necessary  slice  a  little  off  the  ends  of  the  whites 
.so  they  will  stand  on  a  platter.  Make  a  bed 
of  parsley  on  the  platter  before  placing  the 
white.  Mash  yolks,  add  one  teaspoonful  of 
mustard,  one  teaspoonful  of  butter  or  oil,  pep- 
per, salt,  a  little  vinegar,  and  enough  cream  or 
rich  milk  to  make  the  right  consistency.  Just 
before  serving  pile  mixture  in  the  white. 

MRS.  F.  MAY,  Soquel. 

ASPIC   JELLY. 

(  Basis  ff'r   many  Salads). 

One-half  package  of  gelatine  soaked  in  one- 
half  cupful  of  cold  water  for  a  few  minutes,  one 
and  one-half  pts.  of  hot  soup  stock  (or  two  tea- 
spoonfuls  of  beef  extract  to  one  and  one-half 
pts.  boiling  water)  stirred  into  the  gelatine, 
one  teaspoonful  of  salt,  one  tablespoonful 
vinegar,  a  little  cayenne  and  paprika,  and  if 
liked,  two  tablespoonfuls  sherry  wine  may  be 
used.  Mix  well  and  pour  into  a  wet  pan  or 
mould  and  place  in  cold  water  to  cool.  (Needs 
no  cooking).  To  remove  salads  made  with 
aspic  jelly,  warm  bottom  of  pan  with  a  cloth 
dipped  in  hot  water.  If  to  be  cut  into  shapes, 
•dip  cutter  into  boiling  water. 

Miss  WHITAKER. 

Mason's  Bazaar  for  Kodaks,    Films 


116  SALADS 

APPLE  OR  TOMATO  CUPS. 

(For  Serving  Salads). 

Cut  slice  from  stem  end    of  fruit  and  with 
a  spoon  remove  pulp,  being  careful  not    to 


break  the  shells.    Select  firm  fruit,  of  same 
and  shape.    Apples  should  be  a  red   variety. 
MRS.  A.  W.  ANDERSON.  Pacific  Grove. 

SALAD   DRESSING  BOILED. 

One  pint  of  vinegar,  two  teaspoonfuls  of 
salt  put  on  together  and  boil  up.  Weaken 
•vinegar  with  water  if  too  strong.  Take  one 
tablespoonral  butter,  scant,  two  tablespoon- 
fuls  white  sugar,  two  tablespoonfuls  dry 
mustard,  one-half  cupful  rich  sour  cream 
and  mix  all  together  to  form  a  cream. 
Add  six  beaten  eggs,  into  this  gradu- 
ally pour  the  boiling  vinegar;  return  to  fire, 
cook  until  the  consistency  of  boiled  custard; 
strain,  and  add  one-half  cupful  thick  semi- 
cream  that  has  been  whipped.  Put  away  in 
in  jar.  with  glass  cover.  MRS.  J.  B.  BEKNETT. 

CREAM  SALAD  ,4>;;i>;>iiNii. 

1  cupful  of  thick  cream  whipped  until 
quite  thick, 

1  teaspoonfnl  of  mustard, 
1  teaspoonful  of  salt, 
%  teacupful  of  sugar. 
%  teacupful  of  vinegar, 
Dash  of  cavenne. 

t- 

Mix  vinegar,  sugar,  salt,  pepper  and  mus- 
tard together  and  stir  into  the  cream.  Lemon 
juice  can  be  used  instead  of  vinegar. 

Miss  MAY  L.  D.  BALDWIN.  Santa  Cruz. 


SALADS  117 

MAYONNAISE    DRESSING. 

Put  into  a  bowl  a  little  salt,  pepper,  and  a 
teaspoonful  of  dry  mustard  then  add  a  little 
•oil  and  beat  well  for  a  few  minutes.  Break  two 
t'o-o-s  and  beat;  keep  adding  oil  until  the  right 
thickness,  then  vinegar  drop  by  drop  to  taste. 
The  stirring  should  be  continuous,  and  when 
properly  made  the  mayonnaise  will  have 
smoothness  and  consistency  of  richest  cream. 

MRS.  HARVEY  ABBOTT. 

SOUR  CREAM  SALAD  DRESSING. 

(For    Lettuce). 

One  cupful  of  sour  cream  beaten  up  with  a 
whisk.  Sprinkle  in  about  a  tablespoonful  of 
sugar,  and  towards  the  end  of  the  beating  add 
a  very  little  lemon  juice,  not  more  than  a  tea- 
spoonful.  MRS.  M.  E.  LAWREY,  Pacific  Grove. 

SALAD   DRESSING. 

1  teaspoonful  of  mustard, 
Y2  teaspoonful  of  salt, 
1  teaspoonful  of  sugar, 
Yolks  of  two  eggs. 

Stir  all  together  smoothly,  then  add 
5  tablespoonfuls  of  milk, 
5  tablespoonfuls  of  vinegar. 
Butter  size  of  an  egg. 

Heat  in  double  boiler  until  like  cream  but 
do  not  let  it  remain  until  it  curdles;  add  whites 
of  the  two  eggs  beaten  to  a  stiff  froth  and 
beat  in  while  hot. 

MRS.  0.  S.  TRIMMER,  Pacific  Grove. 

SALAD  DRESSING. 

1  tablespoonful  of  mustard, 


118  SALADS 

1  tablespoonful  of  flour, 

1  egg  well  beaten, 

l/2  cupful  of  sweet  milk, 

A  pinch  of  salt. 

Mix  together  and  cook  until  thick  in  a 
double  boiler.  While  hot  add  one  teaspoonful 
of  butter  and  oil  to  taste.  Thin  with  vinegar 
and  strain,  add  a  little  cayenne,  and  just  be- 
fore mixing  the  salad  add  one-half  cupful  of 
sweet  cream  beaten  stiff.  To  one  can  of  sal- 
mon add  same  bulk  of  celery  or  lettuce;  to  one 
pt.  of  chicken  add  one  qt.  of  celery  or  lettuce 
cut,  not  chopped. 

(The  late)  MRS.  L.  K.  BALDWIN, 

Santa  Cruz. 

COOKED  DRESSING. 

1  teaspoonful  sugar, 

%  teaspoonful  mustard, 

Y2  teaspoonful  salt, 

Yolks  of  two  eggs, 

Butter  size  of  walnut, 

6  tablespoonfuls  milk. 

Mix  sugar,  mustard,  salt,  add  butter  and 
milk  and  put  in  double  boiler  to  heat.  When 
hot,  pour  on  to  the  beaten  yolks,  stirring  all  the 
time;  return  to  stove  and  cook  until  like  thick 
cream,  stirring  to  prevent  curdling.  Just  be- 
fore using  add  lemon  juice  to  taste. 

NELLIE  M.  BALL,  San  Jose, 

FRENCH  DRESSING. 

4  tablespoonfuls  of  oil, 
1  tablespoonful  of  vinegar, 
%  teaspoonful  of  salt, 
%  teaspoonful  of  pepper, 

MRS.  J.  B.  BENNETT- 


SALADS  I  IV 

MARINATING. 

For  fish  salads  put  two  tablespoonfuls  of 
vinegar  and  one  of  oil  over  the  fish  three 
hours  before  using.  Drain  off  carefully 
before  preparing  salad.  For  vegetable  salads 
use  two  tablespoonfuls  vinegar  and  one  tea- 
spoonful  of  oil  and  drain  carefully. 

MKS.  J.  B.  BENXETT. 


WE  HANDLE  THE  LARGEST 
AND  BEST  ASSORTMENT  OF 

COOKING  and  HEATING 
STOVES 

in  Monterey  County. 

Our  Steel  Ranges 

are  elegant         Qil    anj    Gasoline   StOVCS 


of  the  best  manufacture 
always  on  hand  . 


Department  is  strictly  up-to-date, 
and  prices  as  low  as  possible. 

ANDERSON  &  DAUGHERTY 

261 — 262  Main  street  Telephone  Main  106 


Mason's  Bazaar  for  Stationery,  etc. 


120  SALADS 


Vegetables 


*'Nu\v    {food  digestion  waits  on  appetite-" — MACBETH. 

Fresh  vegetables  will  break  or  snap  crisply, 
After  washing  vegetables  allow  them  to 
remain  in  cold  water  for  half  an  hour  before 
cooking;  it  will  freshen  and  improve  them 
greatly.  This  is  particularly  necessary  with 
cabbage  and  cauliflower  as  it  draws  out  all 
insects  that  may  be  imbedded  in  the  leaves. 

To  cook  vegetables,  put  krto  boiling  water 
slightly  salted,  and  boil  steadily  until  done. 
Do  not  allow  them  to  remain  in  water  after 
they  are  done,  but  drain  at  once. 

All  vegetables,  unless  it  be  string  beans, 
should  be  served  immediately  after  they  are 
cooked 

To  drain  summer  squash,  pour  off  water, 
turn  into  a  jelly  bag  and  squeeze  out  water; 
after  draining  off  water,  take  a  saucer  or  plate 
that  will  fit,  well  into  the  cooking  pan,  place 
over  squash  and  press. 

After  boiling  and  draining  potatoes  shake 
on  stove  to  remove  all  moisture.  If  not  to  be 
served  immediately  put  on  back  of  the  stove, 
lay  over  the  pot  two  or  three  thicknesses  of 
cloth  and  replace  cover.  This  keeps  potatoes 
dry  and  prevents  sogginess. 


VEGETABLES  121 

TIME;  TABLE  FOR  COOKING 
VEGETABLES. 

New  potatoes,  20  inins.  Asparagne,  20  mins. 

Potatoes,  boiled,  30  inins.  Spinach,  20  to  30  mins. 

Potatoes,  baked,  45  minf.  Tomatoes,  (fresh),  45  mins. 

Sweet  potatoes,  boiled, 45  mins.  Tomatoes,  (canned),  30  mine. 
Sweet  potatoes,  baked,  1  lir.        Cabbage,  45  mine,  to  2  hrs. 
Squash,  boiled,  25  mins.  Cauliflower,  20  to  30  mine. 

Squash,  baked,  45  mins.  Onions,  1  to  2  hrw. 

Green  pea?,  boiled.  20  to  30  uiin.   Beets,  1  toSbrs. 
Shell  beans,  boiled,  1 3^  to  2 %  lir  Turnips,  45  mina.  to  1)4  I'1'8- 
String  beans,  boiled,  2^  hrs.       Parsnips  and  carrots,    45    mins^ 
Green  corn,  boiled.  20  ruins.        Vegetable  oysters,  45  mins. 

A  QUICK  PREPARATION  OF  POTATOES. 

Peel  and  cut  into  small  squares,  or  pieces 
of  equal  size,  raw  potatoes:  slice  in  one-fourth 
as  much  onion,  two  green  peppers,  and  add 
boiling  water  to  cook.  When  nearly  done  add 
a  little  sweet  milk,  salt  and  pepper,  and  a  lib- 
eral piece  of  butter.  Thicken  with  a  little  flour 
rubbed  in  milk  or  water.  They  will  be  ready 
in  fifteen  minutes.  Verv  nice. 

MRS.  W.  J.  HILL. 

SCALLOPED  POTATOES. 

Put  a  layer  of  sliced  raw  potatoes  in  the 
bottom  of  a  baking  dish,  'sprinkle  with  pepper 
and  salt  and  place  some  pieces  of  butter  on 
top;  then  another  layer  of  potatoes  with  pep- 
per, salt  and  butter,  and  so  on  until  you  have 
the  amount  required.  Dissolve  a  pinch  of  so- 
da in  enough  milk  to  nearly  cover  potatoes 
and  pour  over  them;  cover  and  bake  in  a  mod- 
erate oven  for  about  three-quarters  of  an  hour. 
MRS.  A.  W!  ANDERSON,  Pacific  Grove. 

LYONNAISE  POTATOES. 
Cut  cold  boiled  potatoes  into  dice.    Put 


122  VEGETABLES 

into  a  saucepan  one  tablespoonful  of  butter 
and  one  onion  sliced.  Shake  until  onion  is  a 
golden  brown.  Throw  in  potatoes  so  that 
each  piece  will  come  in  contact  with  the  butter. 
Toss  and  cook  until  every  piece  is  carefully 
browned.  Serve  at  once. 

Miss  F.  G.  WOODCOCK. 

CREAMED  POTATOES. 

Put  one  tablespoonful  of  butter  into  a  fry- 
ing pan  and  when  it  bubbles  add  one  tablespoon- 
ful of  flour,  stirring  well.  Add  gradually  one 
cupful  of  cream  or  milk,  and  season.  Into 
this  pour  one  pint  of  cold  boiled  potatoes  cut 
into  small  dice  and  cook  until  thoroughly  hot. 

MRS.  A.  A.  WETHERILL. 

BEETS. 

Take  young  beets,  cut  off  leaves  close  ta 
beet,  being  careful  not  to  cut  the  beet:  leave 
the  root  on  as  cutting  it  makes  the  beet  bleed 
and  causes  it  to  lose  its  sweetness.  Boil  for  an 
hour  or  until  tender;  drain  off  water  and  rub 
the  skins  from  the  beets.  Slice  in  thin  slices; 
put  a  layer  of  beets  into  a  vegetable  dish,  add 
salt  and  pepper,  and  pieces  of  butter,  another 
layer  of  beets  seasoned,  and  so  011  until  all  are 
used.  Place  in  hot  oven  a  few  minutes  before 
sending  to  table.  Must  be  served  hot.  Any 
remaining  over  from  dinner  can  be  put  into 
vinegar.  MRS.  PI.  S.  BALL. 

TO  CAN  CORN. 

Cut  fresh  green  corn  from  the  cob  and  pack 
in  glass  fruit  jars  until  the  milk  settles  on  top;, 
escrw  on  the  tops,  wrap  each  in  a  cloth,  or  put 


VEGETABLES  123 

fine  hay  between  to  prevent  touching,  place  in 
•a  wash  boiler,  cover  with  cold  water  and  boil 
three  hours.  Let  them  stand  in  the  water  to 
cool.  Screw  covers  down  tight  when  done  boil- 
ing. MRS.  W.  J.  HILL. 

ASPARAGUS. 

Tie  in  bunches  and  boil  twenty  minutes  in 
salted  water.  Serve  to  each  person  in  sauce 
dishes,  with  mayonnaise  dressing.  Dip  in 
sauce  as  eaten.  MRS.  A.  J.  ABBOTT. 

FRIED  CELERY. 

Boil  until  nearly  tender;  then  dip  it  into  a 
mixture  of  egg  and  bread  crumbs  and  fry  in 
butter  oi'  oil.  Miss.  L.  LAWREY, 

Pacific  Grove. 

STEWED    CELERY. 

Cut  tender  parts  of  celery  in  any  length 
desired;  scald  in  boiling  water  for  ten  minutes; 
drain  in  colander;  put  into  saucepan,  pour 
boiling  water  over  to  barely  cover  and  stew 
until  tender.  .Drain;  add  one-half  cupful 
of  cream  and  let  it  just  come  to  a  boil,  then 
skim  out  the  celery.  Beat  up  the  yolks  of  two 
fo-o-s  and  add  to  sauce;  let  it  boil  until  it 
thickens,  then  pour  over  the  celery  and  serve. 
Miss  L.  LAWREY,  Pacific  Grove. 

CAULIFLOWER  AND  CHEESE. 

Cook  cauliflower  in  salted  water,  cover 
with  a  drawn  butter  sauce,  then  with  grated 
Eastern  cheese,  or  Parmesan,  and  place  in  a 
hot  oven  until  cheese  is  browned  a  little. 

MRS.  J.  B.  BENNETT. 


124  VEGETABLES 

EGG  PLANT. 

Slice  one-sixth  of  an  inch  thick  and  place 
in  salted  water  for  one  hour.  Press  out  water, 
dip  in  batter  or  crumbs  and  fry  brown.  Or, 
boil  until  tender  in  salted  water,  after  paring. 
Mash,  add  two  eggs  and  fry. 

MRS.  C.  F.  BARKER. 

THREE   WAYS    OF    COOKING   CARROTS. 

Boil  until  tender,  mash  fine,  season  with 
salt  and  pepper,  and  lastly  add  a  little  cream 
and  butter. 

After  cooking  slice  lengthwise,  dip  in  the 
following  batter  and  fry  until  brown.  Batter: 
One  egg,  three  tablespoonfuls  of  milk,  a  little 
flour,  salt  and  a  pinch  of  baking  powder. 
Beat  well. 

When  cooked,  chop  into  coarse  pieces,  add 
milk,  season  with  salt  and  pepper,  add  a  small 
piece  of  butter  and  thicken  with  a  little  flour 
or  corn  starch.  Cook  a  few  minutes  and  serve. 

MRS.  M.  L.  DEXTER. 

SCALLOPED    TOMATOES. 

Turn  off  nearly  all  of  the  juice  from  a  can 
of  tomatoes.  Put  a  layer  of  bread  crumbs  in 
the  bottom  of  a  buttered  dish;  then  a  layer  of 
tomatoes  seasoned  with  pepper,  salt  and  a  lit- 
tle butter  and  sugar.  Continue  till  dish  is  full, 
finishing  with  crumbs.  Cover  and  bake  until 
hot,  then  remove  cover  and  brown. 

MRS.  WM.  SUTTOX,  Pacific  Grove. 

COOKED  TOMATOES. 

Peel  and  cut  in  small  pieces  four  large  to- 
matoes. Put  into  a  saucepan,  add  one-third 
cupful  boiling  water,  small  half  teaspoonful 


VEGETABLES  125 

:salt,  little  pepper  and  cook  one-half  hour. 
Five  minutes  before  serving  add  little  butter, 
one  tablespoonful  sugar  and  one-half  cupful 
•bread  crumbs.  (Sufficient  for  six  people). 

MRS.    H.    S.    BALL. 

BROILED    TOMATOES. 

Choose  firm  round  tomatoes  and  cut  them 
into  thick  slices;  dust  each  slice  with  salt  and 
pepper  and  place  in  a  greased  broiler  and  broil 
over  a  moderate  fire.  Then  sprinkle  each  slice 
with  a  little  minced  onion  and  Chili  pepper. 
Pour  on  melted  butter  when  sending  to  the 
table.  MRS.  C.  F.  LACEY. 

BAKED  ONIONS. 

Boil  until  tender,  drain  and  cut  in  halves, 
or  leave  whole  if  preferred;  put  in  a  dish,  pour 
over  them  half  cupful  of  cream  or  milk,  sprin- 
kle with  salt,  and  cover  top  with  cracker 
crumbs;  cut  tablespoonful  of  butter  in  small 
pieces,  put  over  top,  and  put  into  a  quick  oven 
until  browned.  MRS.  F.  B.  DAY. 

BOILED    ONIONS. 

Boil  one  dozen  onions  in  salted  water  until 
tender;  drain  off  the  water;  add  one  pint  of 
milk  and  two  tablespoonfuls  of  butter.  When 
they  begin  to  boil,  add  a  teaspoonful  of  flour 
wet  up  in  a  little  milk.  Season  with  salt  and 
pepper.  MRS.  W.  J.  BLACK. 

CREAMED  CABBAGE. 

Take  a  firm  head  of  cabbage,  chop  rather 
fine  and  cook  in  salted  water  from  a  half  to 
three-quarters  of  an  hour.  Drain  off  water. 


126  VEGETABLES 

put  in  a  piece  of  butter,  season,  and  pour  over 
enough  cream  or  milk  to  almost  cover  cab- 
bage. Heat  to  boiling  point  and  serve.  This 
will  be  found  a  very  nice  way  of  cooking  cab- 
bage, and  many  who  do  not  like  cabbage, 
relish  it  when  prepared  in  this  manner.  Cold 
boiled  cabbage  may  be  used  in  this  same  way, 
heating  the  milk  first,  then  adding  cabbage. 
Let  boil  a  minute  or  two,  stirring  occa- 
sionally. MRS.  H.  S.  BALL. 

DAINTY   CABBA'GE. 

Have  a  kettle  of  boiling  hot  water  well 
salted.  Take  the  nice  hard  center  of  a  cab- 
bage, cut  in  quarters  and  boil  just  twenty  min- 
utes; place  in  a  covered  dish  and  serve  as  soon 
as  possible.  To  be  eaten  with  butter  and  pep- 
per, or  vinegar.  MRS.  C.  F.  BARKER. 

COLD  SLAW. 

2  beaten  eggs, 

1  teaspoonful  of  salt, 

%  of  a  cupful  of  vinegar, 

A  little  pepper, 

1  pt.  of  sour  cream. 

Mix  together  and  stir  constantly  over 
stove  until  it  thickens.  Chop  one-third  of  a 
head  of  cabbage  very  fine  and  stir  into  dress- 
ing while  on  the  stove.  When  cold  garnish 
with  hard-boiled  eggs  sliced.  MRS.  HARVEY. 

HOT    SLAW. 

Beat  one  egg  well  in  a  teacup  and  fill  the 
teacup  two-thirds  full  of  vinegar.  Add  one 
cupful  of  sour  cream,  with  sugar  and  salt  to 
taste.  When  hot  put  in  cabbage,  shaved  fine, 


VEGETABLES 

and  boil  five  minutes.    Serve  immediately. 

MRS.  H.  M.  JOHNSON. 

OYSTER  PLANT. 

Wash,  scrape,  and  boil  in  salted  water 
forty-five  minutes.  Drain,  mash,  adding-  but- 
ter and  seasoning.  Take  milk,  and  some  of 
the  mashed  oyster  plant,  (enough  to  thicken 
milk)  and  heat  thoroughly.  Serve  as  soup, 
with  crackers.  Or,  take  the  mashed  oyster 
plant,  season,  form  into  oysters,  roll  in  crack- 
er crumbs  and  fry.  MRS.  H.  S.  BALL. 

BEANS    (SPANISH). 

Boil  any  quantity  of  red  or  pink  dried 
beans  in  plain  water;  no  seasoning  of  any 
kind  until  done.  To  prepare  them  for  the 
table,  put  into  a  hot  frying-pan  one  and  one- 
half  tablespoonfuls  of  fresh  lard,  into  which 
stir  a  good  sized  sliced  onion;  fry  until  a  little 
tender,  when  add  one  teacupful  of  canned  or 
fresh  tomatoes,  (if  the  latter,  allow  to  cook  a 
little  longer),  and  cook,  stirring  to  prevent 
burning,  until  the  raw  flavor  has  gone,  then 
add  one  and  one-half  pints  of  the  beans,  salt 
a,nd  pepper  to  taste,  and  two  green  peppers 
sliced  fine;  the  red  Chili  peppers  will  also  do," 
fry  until  rather  dry.  MRS.  W.  J.  HILL. 

BEANS    (SPANISH). 

1  pint  pink  beans, 
3  slices  bacon, 
1  good  sized  onion, 
3  Chili  peppers, 
%  cupful  olive  oil, 
%  can  tomatoes, 


128  VEGETABLES 

Garlic  to  suit  taste, 
1  teaspoonful  salt. 

Soak  beans  over  night.  Fry  bacon.  CHop 
onion  and  peppers  and  fry  in  bacon  fat,  then 
add  tomatoes.  Put  all  this  on  the  beans,  then 
add  olive  oil;  cover  with  water,  and  cook  five 
or  six  hours.  When  done,  add  three  table- 
spoonfuls  of  grated  cheese. 

MRS.  E.  B.  RICH,  Pacific  Grox-e. 

PURE    FOODS 

There  is  probably  no  place  in 
the  State  where  a  more  complete  line 
of  Pure  Food  Groceries  maybe  had 
than  the  well  known  Grocery  and 
Department  Store  of  San  Francisco, 

SMITH'S  CASH  STORE 

25   Market  street,  near  Ferry  depot. 

No  house  takes  greater  pride  and  care  in  keeping 
standaards  of  quality  up  to  high  water  mark.  No  need 
to  buy  inferior  articles  elsewhere,  when  the  most  select 
may  be  had  at  moderate  prices.  Forty  p age  catalogue 
cheerfully  mailed  any  applicant. 

SMITHS'  CASH  (DEP'T)  STORES, 

25  Market  street,  San  Francisco,  Cal. 


Mason's  Bazaar  for.  Picture  Frames 


Bread 


•'The  very  staff  of  life: 

The  comfort  of  the  husband,  the  pride  or  the  wife." 

DELICIOUS  WHITE  BREAD. 

Into  a  large  bowl  put  three  qts.  of  sifted 
flour,  make  a  hole  in  the  center  and  put  in 
three  heaping  tea  spoonfuls  of  sugar  and  good 
sweet,  lard  and  two    of  salt.    Into  one    and 
one-half  pts.   of  milk   pour  one  and  one-half 
pts.  of  hot  water.    Dissolve  one  cake  of  com- 
pressed yeast  in   one  cupful  of  lukewarm  wa- 
ter: pour  this  into  the  flour  and  add  the  milk 
a  little  at  a  time  until  all  is  used.    Stir  it  with 
a  spoon  until  dough  has  lost  some  of  its  stick- 
iness,   adding    more    flour    when    necessary. 
Knead    thoroughly,    using   as    little  flour  as 
possible,  until  the  dough  becomes  soft    and 
velvety.     Remember  the  quality  of  your  bread 
will    depend    largely     upon   your     kneading. 
Knead  it  lightly  and  gently  until  it    cleans 
from  tlie  bowl — when  it  is  done.    Turn  a  milk 
pan  over  the  bowl,  cover  the  whole  with  cloth 
and  stand  it  in  a  warm  place  over  night.   Ear- 
ly in  the  morning  knead  it  down,  turn  it  out 
on    a    bread    board   and  divide  into    loaves. 
Place  in  a  greased  pan,  cover  and  stand  again 
in   a.   warm   place  until  light.     Prick  each  loaf 
with  a  fork,   thus  allowing  any  gas  that  may 
have  formed  underneath  the  crust  to  escape- 
There  is  as  much  art  in  baking  as  in  making. 


130  BREAD 

The  oven  should  be  hot,  but  not  hot  enough 
to  scorch.  This  quantity  will  make  four  good- 
sized  loaves  and  a  pan  of  rolls. 

MRS.  V.  D.  BLACK. 

SALT  RISING  BREAD.    (YEAST). 

Take  one  cupful  of  boiling  water;  into  this 
put  a  pinch  of  soda,  a  little  salt  and  when  cool 
stir  in  enough  middlings,  (the  coarser  part  of 
wheat),  to  make  a  very  thick  batter.  Mix  this 
in  a  pitcher,  set  in  a  kettle  of  warm.(  not  hot) 
water,  keeping  the  temperature  about  the 
same,  and  set  in  a  warm  place  to  rise.  Make 
this  yeast  at  noon  and  it  will  be  ready  next 
morning  to  use  for  bread.  "When  ready  to 
make  the  bread,  take  a  deep  dish  into  which 
put  a  pt.  of  flour;  pour  in  the  yeast,  add  a 
cupful  of  warm  water  and  stir  all  well  together. 
Cover  with  a  tin  and  put  in  a  warm  place  to 
rise.  In  about  three- quarters  of  an  hour  it 
Avill  be  ready  to  knead  into  loaves.  Knead  as 
little  as  possible,  using  only  just  enough  flour 
to  keep  the  bread  from  sticking  to  the  hands 
and  board.  Mould  into  loaves,  place  in 
greased  tins,  and  let  rise  again,  being  careful 
to  keep  it  warm.  The  secret  in  making  this 
kind  of  bread  is  in  keeping  the  yeast  and  the 
bread  at  an  even  temperature  all  the  time.  In 
about  three-quarters  of  an  hour  the  dough  will 
be  sufficiently  light  to  bake.  Bake  in  a  hot 
oven.  This  will  make  two  good-sized  loaves. 

MRS.  W.  H.  CLARK. 

COMPRESSED  YEAST  BREAD. 

Soak  one  cake  of  compressed  yeast  in  cup- 
ful of  warm  water  for  half  an  hour;  add  one 
pt.  of  warm  water,  or  warm  new  milk,  one  tea- 


BREAD  131 

{spoonful  of  salt,  two  teaspoonfuls  of  sugar, 
and  one  qt.  of  flour.  Stir  well  together  and 
'cover  with  a  thin  cloth  and  pat  where  it  will 
keep  warm.  In  two  hours  it  should  be  very 
light,  when  just  enough  flour  should  be  added 
to  make  it  stiff  enough  to  knead  smoothly.  If 
the  flour  is  good  it  will  mould  in  a  few  minutes 
;ntq  a  smooth  soft  dough,  ready  to  be  divided 
into  loaves.  These  should  be  large  enough  to 
half  fill  the  pans,  and  should  be  covered  with 
a  cloth  and  kept  warm  for  an  hour  or  longer, 
until  pans  are  just  rounding  full.  Bake  in 
moderate  oven  from  three-quarters  of  an  hour 
to  an  hour,  according  to  size  of  loaves.  If 
loaves  are  rubbed  over  the  top  with  nice  but- 
ter, warmed  just  enough  to  soften  it,  before 
they  begin  to  brown,  crust  will  be  tender  and 
•of  a  delicious  color  and  flavor.  When  done 
turn  out  quickly;  stand  loaves  on  end,  tipping 
ngainst  pans  where  the  air  will  strike  them,  as 
bread  should  cool  as  rapidly  as  possible. 
Cover  only  with  a  thin  cloth  until  cold.  If  one 
wants  bread  quickly,  all  the  flour  may  be 
kneaded  with  the  yeast  at  once,  moulding  into 
loaves,  and  putting  directly  into  pans  to  rise. 
It  requires  more  kneading,  but  is  very  nice  and 
very  little  trouble  to  make. 

MRS.  A.  W.  ANDICRSON,  Pacific  Grove. 

POTATO  YEAST. 

Peel  and  boil  two  large  potatoes;  when 
done,  remove  from  water,  mash  well;  sift  over 
them  one  neaping  tablespoonful  of  flour  while 
still  hot;  mix  and  add  one  tablespoonful  each 
of  salt  and  white  sugar,  then  slowly  add  water 
in  which  potatoes  were  boiled,  stirring  all  the 


132  BREAD 

time.  Put  through  a  colander  and  when  near- 
ly but  not  quite  cold,  stir  in  a  cupful  of  yeast. 
One  cake  of  •  compressed  yeast  can  be  used  to 
make  yeast  the  first  time,  after  that  always 
keep  a  cupful  of  old  yeast  to  make  new.  One 
cupful  of  yeast  will  be  sufficient  for  four  loaves 
of  bread.  MRS.  H.  SAMUELS. 

RELIABLE    YEAST. 

Boil  a  handful  of  loose  hops  in  a  qt.  of  wa- 
ter for  one-half  hour,  or  until  strength  is  extrac- 
ted. Strain  boiling  hop  water  through  a  cloth 
upon  a  pt.  of  sifted  flour,  mixing  thoroughly. 
When  cold  add  cake  of  magic  yeast  dissolved 
in  a  little  water.  In  the  morning  stir  in  sifted 
corn  meal  till  of  right  consistency  to  knead. 
Make  into  a  roll  the  size  of  a  rolling  pin  and 
cut  in  slices  one-third  inch  thick:  dry  in  the 
air,  turning  twice  a  day  until  thoroughly  dry. 
These  yeast  cakes  will  keep  six  months. 

MRS.  E.  B.  CAHOON,  Soquel. 

BREAD. 

Dissolve  a  cake  of  yeast  and  add  flour  to 
make  a  batter.  Let  is  rise.  Boil  two  pota- 
toes in  a  qt.  of  water,  when  soft  drain  off  water 
and  mash  potatoes,  then  add  potato  water; 
when  cool  stir  into  the  batter,  cover  and  let 
stand  over  night.  In  the  morning  add  pt.  of 
w7arm  water  in  which  a  lump  of  soda  the  size 
of  a  pea  has  been  dissolved,  a  handful  of  salt 
and  flour  to  make  batter  as  stiff  as  can  be 
stirred  with  a  spoon.  Cover  and  set  in  warm 
place  to  rise.  When  light,  knead  well,  and  let 
rise  again.  When  light  put  into  loaves,  and 


BREAD  133 

after  again  rising  bake  for  three-fourths  of  an 
hour.  MRS.  E.  B.  GABOON,  Soquel. 

SCOTCH  SHORT  BREAD. 

1%  pts.  of  flour, 

4  tablespoonfuls  of  sugar, 

1  teaspoonful  of  baking  powder, 

%  teaspoonful  of  salt, 

4  tablespoonfuls  of  butter, 

3  beaten  eggs, 

1  teacupful  of  milk, 

A  small  amount  of  caraway  seed. 
Work  into  smoooth  dough  with  as  little 
handling  as  possible,  and  rolling  to  thickness 
of  a  quarter  of  an  inch.  Cut  into  shapes  of 
about  two  or  three  inches,  wash  over  with 
milk  when  in  baking  pan,  and  bake  in  mod- 
erate oven.  MRS.  F.  GATES. 

FRUIT  LOAF. 

After  bread  dough  has  risen  the  first  time 
take  a  piece  about  the  size  you  would  need  for 
a  loaf  of  bread;  roll  out  on  kneading  board 
until  riot  more  than  an  inch  thick;  spread 
dough  with  butter,  over  this  spread  seedless 
raisins,  currants,  or  any  fruit  desired  and 
sprinkle  with  a  little  sugar.  Roll  up  tightly, 
knead  into  loaf,  let  it  rise,  then  bake  in  hot 
oven.  MRS.  WM.  BUTTON,  Pacific  Grove. 

RAISIN  BREAD. 

1  yeast  cake, 

1%  cupfuls  liquid  (milk  and  water), 

%  cupful  sugar, 


cupful  Sultana  raisins. 


134  BREAD 

Mix  like  bread,  beating  thoroughly.  Let 
it  raise  well,  after  which  mould  and  put  in  tins. 
When  raised  again  bake  the  same  as  bread. 

MRS.  W.  J.  HAMILTON. 

GRAHAM  BREAD. 

1  pt.  of  milk, 

1  pt.  of  wrater, 

1  cupful  of  yeast, 

%  wheat  and  %  graham  flour, 

A  little  salt. 

Stir  very  stiff  and  let  rise  over  night.  In 
the  morning  stir  again,  and  when  light  bake 
in  slow  oven  one-four  hour  longer  than  wheat 
bread.  MRS.  R.  L.  PORTER. 

GRAHAM  BREAD. 

4  cupful s  graham  flour, 
1  cupful  seeded  raisins, 
1  cupful  New  Orleans  molasses, 
1  teaspoonful  soda  mixed  with  syrup  and 
sour   milk  to  make  thin  batter,  stiffer  than 
ior  batter  cakes. 

MRS.  F.  N.  NOBLE,  Pacific  Grove. 

BROWN  BREAD. 

1  cupful  of  sour  milk, 

2  cupfuls  of  sweet  milk, 
%  cupful  of  molasses, 

1  heaping  teaspoonful  of  soda, 

1  teaspoonful  of  salt, 

2  cupfuls  of  flour, 

2  cupfuls  of  cornmeal. 

Steam  three  hours  and  bake  in  quick  oven 
fifteen  minutes.  MRS,  H.  J,  BALL,  San  Jose. 


BREAD  135 

BROWN  BREAD. 

1  pt.  of  sour  milk, 

1%  cupfuls  of  molasses, 

2  teaspoonfuls  of  soda, 

1  teaspoonful  of  salt, 

2l/2  cupfuls  of  yellow  corn  meal, 

2  cupfuls  of  graham  flour, 

1  cupful  of  stoned  and  chopped  raisins. 
Butter  empty  baking  powder  cans  and  fill 

three-quarters   full    with   this    mixture,    then 
steam  three  hours. 

MRS.  H.  M.  STANTON,  National  City. 

BOSTON  BROWN  BR|3AD. 

2  cupfuls  of  Indian  meal, 

2  cupfuls  of  rye  meal  sifted, 
1  cupful  of  flour, 
%  cupful  of  molasses, 
4  cupfuls  of  sour  milk, 

1  tablespoonful  of  soda. 
Boil  or  steam  three  hours. 

MRS.  G.  B.  RICHMOND. 

BROWN  BREAD. 

2  scant  cupfuls  corn  meal, 
1  scant  cupful  flour, 

1    cupful    boiling   water    poured  over 

meal  and  flour;  stir  well  and  add 
%  cupful  of  molasses, 
1  cupful  sour  milk, 
1  teaspoonful  soda, 
A  little  salt. 

Beat  well,    steam   two  hours,  then  brown 
lightly  in  oven.  MRS.  H.  H.  MASON. 

Mason's  Bazaar  for  Stationery,  etc. 


136  BREAD 

COUSIN  BETTY'S  SOFT  CORN  BREAD. 

1  pt.  of  white  corn  meal, 
1  pt.  of  sweet  milk, 
4  eggs, 

1  tablespoonful  of  butter, 

Scald  meal;  add  butter  first,  then  milk^ 
(and  cold  hominy  or  bread  if  you  like  it),  and 
lastly  eggs  beaten  separately.  Grease  baking- 
pan  and  put  on  stove  to  heat;  then  put  in  the 
mixture  while  dish  is  hot  and  stir  constantly 
all  the  time  for  a  minute  to  keep  meal  from 
settling  at  the  bottom  of  the  dish.  Bake  in 
hot  oven  from  one-half  to  three-quarters  of  an 
hour.  Serve  immediately.  This  is  very  nice 
corn  bread,  fiut  must  be  made  with  white 
meal,  and  stirred  when  put  into  baking  pan  to 
make  it  a  success.  MRS.  H.  W.  SEALE. 

JOHNNY  CAKE. 

2  cupfuls  of  butter  milk, 

1  large  tablespoonful  sour  cream  or 

hot  lard, 
%  cupful  of  sugar, 
legg, 

1  teaspoonful  of  soda  dissolved  in  but- 
termilk, 

1  teaspoonful  of  salt, 

A  little  wheat  flour  and  corn  meal  enough 
to  make  a  thin  batter.  If  lard  is  used,  heat  in 
pan  in  which  cake  is  to  be  baked  and  pour  in- 
to batter  the  last  thing.  Mix  thoroughly,  and 
bake  thirty  minutes,  or  more,  until  well  done. 

MRS.  H.  BREESE. 


Photo  Supplies  at    Mason's  Bazaar 


BREAD  137 

DELICIOUS  CORN  MUFFINS. 

Two  eggs  and  two  tablespoonfuls  of  sugar 
beaten  together.  Add  one  and  a  half  teacup- 
f  u.ls  of  sweet  milk,  a  half  teaspoonful  of  salt, 
one  teacupful  of  corn  meal  (white  preferred), 
two  cupfuls  of  flour,  sifted  with  two  heaping 
tea-spoonfuls  baking  powder,  and  last  one  ta- 
blespoonful  of  melted  butter. 

A.  J.  ABBOTT. 


CORN  MUFFINS. 

Warm  the  utensils  to  be  used  in  mixingr. 
In  the  warmed  bowl  place  half  a  pt.  of  corn 
meal,  (white  preferred),  and  add  to  it  three- 
quarters  of  a  cupful  of  scalding  water;  stir- 
well.  Add  -a  small  teaspoonful  of  butter,  an 
even  teaspoonful  of  sugar,  half  as  much  salt 
as  sugar,  and  half  a  cupful  of  sweet  milk.  Add 
the  milk,  slowly  stirring  all  the  time.  Add  the 
yolk  of  an  egg,  a  teaspoonful  of  baking  pow- 
der and  the  whipped  white  of  an  egg.  Bake  in 
.warmed  muffin  pans. 

MRS.  CLARA  L.  HOUGHTON,  Pacific  Grove. 

,  CORN  MUFFINS. 

Place  two  cupfuls  of  milk  on  stove  and 
when  hot  scatter  in  one  heaping  cupful  of  corn 
meal  and  cook  until  like  custard,  stirring  con- 
stantly. Remove  from  stove;  add  one  small 
teaspoonful  of  salt  and  stir  until  smooth. 
Mix  in  three  he?)  ping  teaspoonfuls  of  unmelted 
shortening,  add  the  well  beaten  yolks  of  three 
eggs,  four  if  eggs  are  small,  and  lastly  the 
whites  beaten  until  stiff,  adding  about  one- 
third  at  a  time.  Do  not  stir  wrhile  putting 


138  BREAD 

whites  in,  but  fold  in,  by  lifting  and  turning- 
batter  with  the  spoon.  No  baking  powder 
needed.  Pour  into  hot,  well  greased  tins,  and 
bake  twenty  minutes  in  a  moderate  oven. 

MRS.  H.  S.  BALL. 

MUFFINS. 

1  egg, 

1  cupful  of  milk, 

1  teaspoonful  of  sugar, 

2  teaspoonfuls  of  baking  powder, 
A  pinch  of  salt. 

Beat  eggs,  salt  and  sugar  thoroughly,  add 
the  milk,  and  flour  to  make  a  moderately  stiff 
batter.  Stir  but  little  after  putting  in  the 
flour.  Have  rings  well  greased  and  hot.  Bake 
in  quick  oven.  MRS.  F.  L.  WALSH. 

MUFFINS. 

4  cupfuls  of  flour, 
4  eggs, 

2  cupfuls  of  mi-Ik,  (not  very  full), 
%  cupful  of  sugar, 
2  teaspoonfuls  of  butter, 
4  teaspoonfuls  of  yeast  powder, 
A  little  salt. 

Let  it  rise,  then  dip  carefully  into  muffin 
tins  and  bake  in  a  moderate  oven. 

MRS.  G.  B.  RICHMOND. 

WHEAT  MUFFINS. 

1%  cupfuls  of  sweet  milk, 
2  eggs, 

1  tablespoonful  of  butter, 

2  teaspoonfuls  of  baking  powder, 
%  teaspoonful  of  salt. 


BREAD  139 

Flour  sufficient  to  make  a  smooth  batter. 
Bake  in  muffin  rings  in  a  hot  oven. 

MRS.  C.  K.  TUTTLE,  Pacific  Grove. 

CREAM  MUFFINS. 

One  pt.  of  flour  sifted  with  one  heaping 
teaspoonful  of  baking  powder.  Beat  together 
one  pt.  of  cream  and  a  tablespoonful  of  but- 
ter, add  two  beaten  eggs,  mix  in  flour  and 
drop  in  buttered  muffin  rings.  Bake  quickly. 

MRS.  F.  GATES. 

SOUR  CREAM  MUFFINS. 

2  cupfuls  of  sour  cream, 

A  little  salt, 

%  teaspoonful  soda  dissolved  in  a  little 

warm  water, 

Enough  flour  to  make  a  thick  batter. 
This  quantity  will  make  sixteen  muffins. 
MRS.  J.  W.  STIRLING. 

TEA   MUFFINS. 

Butter  the  size  of  an  egg, 
%  cupful  of  sugar,  (scant), 
2  eggs, 

1%  cupfuls  of  milk, 
1%  teaspoonfuls  of  baking  powder, 
Flour  to  make  a  thin  batter. 
Have  muffin  tins  very  hot  and  well  greas- 
ed when  batter  is  put  in.  MRS.  FITZELL. 

RAISED    MUFFINS. 

%  cupful  of  milk, 

%  cupful  of  water, 

1  egg, 

1  teaspoonful  of  butter, 


HO  BREAD 

1  teaspoonful  of  sugar, 

1  saltspoon  of  salt, 

3  tablespoonfuls  of  potato  yeast,,  or 

%  cake  of  compressed  yeast. 
Warm  the  milk  and  water  slightly,  add  the 
other  ingredients  with  flour  to  make  a  batter 
somewhat  thicker  than  for  griddle  cakes.  Set 
to  rise  over  night  In  the  morning  put  in 
muffin  rings  with  as  little  stirring  as  possible, 
put  in  a  warm  place  to  rise  a  little  more,  and 
bake  in  hot  oven  about  twenty  minutes. 

MRS.  FT.  SAMUELS. 

GRAHAM  MUFFINS. 

2  cupfuls  of  sour  milk, 
1  teaspoonful  of  soda, 

1  tablespoonful  of  sugar, 
1  egg,  a  little  salt, 
Graham  flour  to  make  a  thin  baLtter. 
Have  muffin  rings  greased  and  very  hot 
when  batter  is  put  in.     Bake  in  a  hot  oven. 
MRS.  H.  J.  BALL,  San  Jose. 

GRAHAM  GEMS. 

One  cupful  of  graham  flour  and  one  cupful 
of  sweet  cream,  (not  too  thick  cream),  warm 
the  flour  before  mixing  and  bake  in  a  very 
hot  iron  gem  pan,  in  a  verv  hot  oven.  Do  not 
open  the  oven  door  during  the  first  part  of 
baking.  MRS.  J.  G.  ARMSTRONG,  JR. 

GRAHAM  ROLLS. 

1  pt.  of  graham  flour, 
1  pt.  of  wheat  flour, 

1  teaspoonful  of  salt, 

2  teaspoonfuls  of  baking  powder. 

Sift  together  and  rub  in  one  tablespoonful 


BREAD  U» 

of  cold  lard;  add  three-fourths  pt.  of  sweet 
milk  and  mix  until  smooth.  Take  out  on  a 
board  and  knead  a  little.  Make  into  rolls  the 
size  of  a  large  finger,  lay  in  baking  pan  so 
they  will  not  touch,  wet  with  milk,  and  bake 
ten  or  twelve  minutes. 

MRS.  W.  J.  BLACK. 

BREAKFAST  ROLLS. 

One  and  one-half  pts.  flour,  one-half  pt. 
corn  meal,  (white),  one  teaspoonful  salt,  two 
teaspoonfuls  baking  powder,  one  tablespoon- 
ful  lard,  three-fourths  pt.  of  milk.  Sift  togeth- 
er flour,  corn  meal,  salt  and  powder;  rub  in 
cold  lard,  add  milk,  mix  smoothly  into  rather 
firm  dough.  Flour  the  board,  turn  out 
dough,  give  it  one  or  two  turns  to  complete 
its  smoothness.  Divide  it,  thus  prepared,  into 
pieces  size  of  an  egg;  again  divide  these  in  half, 
which  roll  out  under  the  hand  until  they  are 
long-  and  one-ha,lf  the  size  of  one's  little  finger. 
La}T  on  greased  baking  tin  so  they  do  not 
touch,  wash  over  with  milk,  bake  in  hot  oven 
seven  or  eight  minutes. 

MRS.  A.  A.  WETHERILL. 

PARKER  HOUSE  ROLLS. 

One  pt.  scalded  milk  poured  on  a  table- 
spoonful  of  melted  butter  and  same  of  sugar. 
When  cool,  add  half  a  cup  of  compressed  yeast 
dissolved  in  half  a  cupful  of  luke  warm  water; 
add  flour  to  make  a  batter.  If  wanted  for  tea, 
mix  in  the  morning  after  breakfast.  At  noon 
time,  after  it  has  risen,  stir  in  more  flour  and 
knead  quite  stiff.  Let  it  rise  again  for  four 
hours.  When  light  roll  out  and  cut  with  bis- 
cuit cutter;  rub  them  over  with  a  little  butter, 


142  BREAD 

fold  like  a  turnover,  place  in  pans  and  let  them 
rise  again.  "When  light  place  in  a  moderate 
oven  and  bake  twenty  minutes. 

MRS.  E.  M.  HOAGLAND. 

MOYATES,   OR  SPANISH    ROLLS. 

3  eggs, 

3  spoonfuls  of  brown  sugar, 

3  spoonfuls  of  melted  lard, 

1  teacupful  of  yeast, 

3  pts.  of  flour. 

Mix  at  night  with  one  pt.  of  water,  or 
more  if  necessary.  Knead  over  next  morning 
with  one  teaspoonful  of  soda,  and  let  rise  a  lit- 
tle while;  then  make  into  biscuits  and  bake. 

MRS.  W.  H.  SEALE. 

VIENNA   ROLLS. 

One  qt.  flour,  one-half  teaspoonful  salt, 
two  teaspoonfuls  baking  powder,  one  table- 
spoonful  lard,  one  pt.  milk.  Sift  together 
flour,  salt  and  powder;  rub  in  lard  cold,  add 
milk,  and  mix  into  smooth  dough,  easily  han- 
dled without  sticking  to  hands  or  board. 
Flour  board,  turn  out  dough  and  give  it  a 
quick  knead  or  two  to  equalize  it;  then  roll  out 
writh  rolling  pin  to  thickness  of  one-half  inch; 
cut  out  with  large  round  cutter;  fold  one-half 
over  the  other  by  doubling  it;  lay  them  on 
greased  baking  sheet  without  touching.  Wash 
them  over  with  a  little  milk  to  glaze  them. 
Bake  in  hot  oven  fifteen  minutes- 

MRS.  A.  A.  WETHERILL. 

GOTTEN  ROLLS. 
When  the  bread  is  ready  for  pans  take  off 


BREAD  143 

the  size  of  a  loaf,  add  yolk  of  two  eggs,  one 
cupful  of  sugar,  and  one  teaspoonful  of  soda. 
Beat  soda  with  eggs  and  sugar,  then  add  a  cup- 
ful of  lard.  Roll  out  about  an  inch  thick, 
spread  with  butter  and  sugar,  cut  out  and  fold 
over  in  shape  of  half  moon,  then  let  it  get  very 
light  and  bake.  MRS.  W.  S.  PIERSON. 

PUFFETS. 

1  qt.  of  flour, 

1  pt.  of  sweet  milk, 

3  teaspoonfuls  of  baking  powder, 
l/2  teaspoonful  of  salt, 
3  eggs, 

2  tablespoonfuls  of  white  sugar, 
Butter  size  of  an  egg. 

Beat  sugar,  butter  and  yolks  of  the  eggs 
till  very  light;  add  the  milk  and  flour  with  the 
baking  powder;  lastly  the  whites  of  the  eggs 
beaten  to  a  stiff  froth.  Bake  in  gem  pans  in  a 
quick  oven. 

MRS.  WM.  SUTTON,  Pacific  Grove. 

POPOVERS. 

2  eggs, 

2  cupfuls  of  flour, 
2  cupfuls  of  milk, 
Pinch  of  salt. 

Bake  in  gem  pans  in  hot  oven  fifteen  or 
twenty  minutes.  MRS.  J.  R.  HEBBRON. 

SALLY   LUNN. 

Beat  two  eggs  very  light,  over  which  pour 
one  cupful  of  sweet  milk,  one-third  of  a  cupful 
of  sugar,  two  tablespoonfuls  of  melted  butter, 
a  little  salt,  two  cupfuls  of  flour  and  three  tea- 


144  BREAD 

spoonfuls  of  baking  powder.     Bake  in  mod- 
erate oven.  Miss  PERRY,  Monterey. 

*  RUSKS. 

1  pt.   sweet  milk, 
l/2  pt.   of  yeast, 

%  teaspoonful  of  salt, 
Flour  to  make  a  thin  batter, 
Mix,  and  let  it  rise,  then  add 

1  small  cupful  of  sugar, 

2  eggs, 

4  spoonfuls  of  melted  butter  or  lard, 
Flour  to  kead. 

Let  it  rise  again,  knead,  make  into  rolls 
and  bake.  MRS.  A.  J.  ABBOTT. 

BAKING  POWDER  BISCUIT. 

2  or  3  heaping  tablespooiifuls  of  but- 

ter, 

4  teacupfuls  of  flour,  little  salt, 
1%  teacupfuls  of  sweet  milk, 
4  teaspoonfuls  of  baking  powder. 
Have  butter  very  cold  and  hard,  put  into 
flour   and    rub    wfth  fingers  until  like  bread 
crumbs;  sift  in  baking  powder  and  stir  lightly, 
then  add  milk  and  mix  with  a  knife  or  spoon 
as  rapidly  as  possible.    Turn  out  on  floured 
board,  do  not  knead,  but  make  into  shape 
quickly,  and  with  as  little  handling  as  possi- 
sible.    Roll  about  an  inch  in  thickness,  cut  out 
with  biscuit  cutter  and  place  in  floured  pan. 
Bake  in  very  hot  oven  about  fifteen  minutes. 

MRS.  H.  S.  BALL. 

SWEET  BISCUITS. 
1  cupful  of  sour  milk, 


LJREAD  145 

1  cupful  of  sour  cream, 

2  cupful B  of  Golden  C  sugar, 
2  level  teaspoonfuls  of  soda, 
2  teaspoonfuls  of  ginger, 

2  teaspoonful  of  salt, 
Flour. 
Make  the  batter  as  soft  as  you  can  knead 

c/ 

it.  Knead  lightly  and  as  little  as  possible. 
Bake  in  moderately  hot  oven  about  one-half 
hour.  MRS.  GEO.  ABBOTT. 

LIGHT  BISCUIT  FOR  TEA. 

When  giving  your  bread  the  last  mixing 
take  a  piece  of  dough  large  enough  to  make  a 
medium  sized  pan  of  biscuits,  one  tablespoon- 
ful  butter,  three  tablespoorifuls  of  sugar  and 
mix  well.  Let  it  rise;  when  light  shape  into 
biscuits  and  let  rise  again.  Bake  twenty  min- 
utes in  hot  oven.  MRS.  THOS.  RENISON. 

SOUR  MILK   BISCUITS. 

Four  cupfuls  of  unsifted  flour  and  one 
level  teaspoonful  of  cream  tartar  sifted  to- 
gether. Two  large  cupfuls  of  sour  milk  with 
one  teaspoonful  of  soda  stirred  in.  Two  large 
tablespoonrals  melted  lard,  or  butter,  (lard 
preferred).  Mix  and  bake  in  hot  oven. 

MRS.  A.  J.  ABBOTT. 

RAISED    BISCUIT. 

Dough  as  for  one  loaf, 
2  eggs, 

1  cupful  of  sugar, 
%  cupful  melted  butter. 
Place  dough  on  bread  board,  make  a  hol- 
low place  in  the  center  into  which  drop  the 


146  BREAD 

eggs  (not  beaten),  sugar,  and  melted  butter 
(luke  warm)  stirring  all  this  with  a  spoon; 
then  mix  with  the  dough  kneading  a  long  time. 
Make  into  biscuits,  (do  not  cut  but  mould 
with  the  hands);  put  into  pan  and  place  where 
it  is  warm  to  rise.  Cook  with  little  less  fire 
than  for  bread.  MRS.  C.  CLAUSEN. 

ENGLISH  BISCUIT. 

1%  pts.  of  flour, 

1  cupful  of  cornstarch, 

2  heaping  tea  spoonfuls  of  baking  pow- 

der, 

3  tablespoonfuls  of  sugar, 
1  large  pinch  of  salt. 

Sift  all  together,  then  mix  in  three  table- 
spoonfuls  of  lard;  add  one-half  pt.  of  milk  and 
one-half  cupful  of  currants.  Bake  as  for  ordin- 
ary biscuit.  IDA  P.  IVENS. 

GERMAN   COFFEE  CAKE. 

One  cake  compressed  yeast  and  two  table- 
spoonfuls  sugar  creamed  together;  one  and 
one-half  cupfuls  warmed  milk.  Scald  milk, 
cool,  and  add  to  this  one-fourth  cupful  more 
sugar,  one  teaspoonful  salt.  Mix  in  sifted 
warm  flour  until  about  like  a  dropped  batter; 
add  two  eggs,  not  beaten,  one-half  cupful  seed- 
less raisins,  one-fourth  cupful  melted  short- 
ning.  Mix  all  together  and  beat  about  ten 
minutes.  Cover  and  set  in  warm  place  to  rise. 
Let  rise  until  double  its  first  size  then  beat 
down  and  put  into  pans  about  two  inches 
deep.  Let  rise  again  to  double  its  size  and 
bake  one-half  hour  in  moderate  oven.  When 
baked  brush  over  with  beaten  egg  and  return 


BREAD  147 

to  oven  for  a  few  minutes.  Put  in  a  saucepan 
three  tables  poonfuls  shortening,  add  one- 
fourth  cupful  sugar;  when  sugar  is  almost  melt- 
ed add  three  tablespoonfuls  flour  and  one  and 
one-half  teaspoonfuls  cinnamon.  Mix  until 
smooth  then  spread  over  the  cake.  Return  to 
oven  for  two  or  three  minutes.  The  egg  and 
above  preparation  can  be  put  on  bread  just- 
before  baking,  if  wished.  Or  can  be  put  in  lay- 
ers with  batter  and  baked. 

MRS.  R.  L.  PORTER. 

BUNS. 

Put  in  a  pan  a  large  tablespoonful  of  but- 
ter, a  small  cupful  of  sugar,  a  small  cupful  of 
yeast  and  a  large  cupful  of  new  milk,  then  sift 
in  a  sifter  of  flour  but  do  not  stir  it;  let  stand 
over  night.  In  the  morning  add  enough  flour 
to  knead  well;  let  rise  again,  and  about  an 
hour  before  you  want  to  bake,  roll  into  buns 
with  the  hand;  let  rise  an  hour  and  bake  twen- 
ty minutes.  When  done  brush  over  with  syrup 
and  water.  Currants  may  be  added. 

MRS.  W.  8.  PIERSON. 

BUNS. 

One  pt.  milk,  one  large  spoonful  butter,  one 
of  lard,  one  egg,  little  salt,  one  cupful  sugar. 
Mix,  let  come  to  a  boil,  and  when  cool  add  one 
cupful  of  yeast  or  three-fourths  cake  com- 
pressed yeast,  and  one  cupful  of  raisins.  This 
is  prepared  at  supper  time.  When  light  stir  in 
flour  to  make  quite  thick;  let  stand  over  night. 
Knead  in  flour  to  make  stiff,  rise  again  and 
make  into  rolls.  These  will  be  ready  for  lunch- 
eon. MRS.  W.  L.  WEYMAXN. 


148  BREAD 

SWEET  BUNS. 

3  Ibs.  of  bread  sponge, 

%  pt.  of  milk  (hike  warm), 
2  eggs, 

4  ounces  of  butter, 
4  ounces  of  sugar, 
Rounding  teaspoonful  salt, 

Even   teaspoonful    mace,    or    nutmeg 

grated. 

Add  flour  and  mix  together  to  a  soft 
dough.  Let  it  get  very  light,  then  mould  into 
buns.  Let  it  get  real  light  again  and  bake 
in  a  very  moderate  oven.  E.  REINHARDT. 

GRAHAM  BUNS. 

1  large  cupful  of  buttermilk. 

1  teaspoonful  of  soda, 

%  cupful  of  sugar, 

%  cupful  of  white  flour, 

1  teaspoonful  of  salt. 

Enough  graham  flour  to  make  a  stiff  bat- 
ter. Bake  in  hot  gem  pans.  This  amount  fills 
pans  once.  Miss  BREESE. 

GRAHAM  CRACKERS. 
1  cupful  of  butter, 

1  cupful  of  sour  milk, 
%  cupful  of  sugar, 

%  teaspoonful  of  soda. 
Make  as  stiff  as  possible  with  graham  flour, 
roll  very  thin.  MRS.  E.  L.  BAKER. 

DUMPLINGS.— (FOR  STEWS). 

2  cupfuls  of  flour, 
1  beaten  egg,  salt. 

1  level  tablespoonful  of  butter, 
1  teaspoonful  of  baking  powder. 


BREAD  149 

Stir  all  together  and  add  milk  to  make  a 
batter  a  little  softer  than  for  biscuits.  Drop 
in  spoonfuls  over  the  stew;  cover  and  cook 
twenty  minutes.  MRS.  II.  L.  PORTER. 

WAFFLES. 

2  eggs,  a  pinch  of  salt, 

2  cupfuls  of  milk, 

3  cupfuls  of  flour, 

3  even  teaspoonfuls  of  baking  powder, 

2  tablespoonfuls  of   melted  butter  or 

lard.  MRS.  G.  B.  RICHMOND. 

RAISED  WAFFLES. 

1%  cupfuls  of  sweet  milk, 

1  egg, 

1  teaspoonful  of  salt, 

3  large  spoonfuls  of  yeast, 
Butter  size  of  an  egg, 
Flour  to  make  a  thin  batter. 

Mix  the  milk,  yeast,  salt  and  flour  at  night. 
In  the  morning  add  the  butter,  melted,  and 
the  egg,  and  bake  in  hot  waffle  irons. 

MRS.  R.  L.  PORTER. 

GRIDDLE  CAKES. 

1  cupful  of  flour, 

1  cupful  of  whole  wheat  flour, 

1  tablespoonful  of  sugar, 

%  cupful  of  yeast,  a  pinch  of  salt. 
Enough  cold  water  to  make  a  thick  batter. 
Set  over  night.  In  the  morning  soak  three 
slices  of  bread,  or  some  stale  cake,  and  beat 
thoroughly  into  the  batter.  Add  one-half  of  a 
teaspoonful  of  soda,  and  bake  on  a  hot  griddle. 

MRS.  E.  G.  Mo  YES. 


150  BREAD 

BATTER  CAKES. 

Pour  one  pt.  of  sour  buttermilk  into  well 
beaten  yolks  of  two  or  three  eggs,  add  one 
teaspoonful  white  sugar,  a  little  salt  and  two 
pts.  of  flour.  Stir  batter  until  perfectly  light 
and  smooth,  then  add  one  teaspoonful  of  soda 
dissolved  in  a  little  warm  water;  add  whites  of 
eggs  last  thing.  Bake  on  very  hot  griddle. 

No.  2. — At  night  mix  thoroughly  together— 
1  pt.  sour  milk, 

1  pt.  corn  meal  or  graham  flour, 
1  pt.  wheat  flour, 
A  little  salt, 

Next  morning  add  one  or  two  beaten  eggs, 
1  teaspoonful  sugar,  1  teaspoonful  soda  dis- 
solved in  a  little  warm  wrater,  and  bake  on  very 
hot  griddle. 

MRS.  B.  L.  HOLLENBECK,  Pacific  Grove. 

FLANNEL  CARES. 

Three  cupfuls  of  flour,  one  tablespoonful 
brown  sugar,  teaspoonful  salt,  two  heaping 
teaspoonfuls  baking  powder,  two  eggs,  three 
cupfuls  milk.  Sift  flour,  sugar,  salt  and  pow- 
der together;  add  beaten  eggs  aud  milk;  mix 
into  smooth  batter  that  will  pour  easily  from 
pitcher;  bake  on  hot  griddle  in  cakes  size  of 
saucer.  MRS.  A.  W.  ANDERSON, 

Pacific  Grove. 


Mason's    Bazaar    for   Mat    Boards. 


"Who'll  dare  deny  the  truth,  there's  poetry  in  pie?" 

— LONGFELLOW. 

In  making  a  fruit  pie,  if  the  crust,  after  be- 
ing placed  in  the  tin,  is  rubbed  over  with  the 
white  of  an  egg  it  will  keep  it  from  absorbing 
the  juices  of  the  fruit,  and  prevent  it  from  be- 
coming soggy. 

To  prevent  the  juice  from  running  out  of  a 
pie,  wet  a  narrow  strip  of  cloth  and  tie  around 
the  edge  of  the  pie  before  putting  in  the  oven. 

Bake  crust  for  lemon  pies,  etc.,  on  the  out- 
side of  the  pie  tin  allowing  crust  to  extend 
well  over  the  edge  of  the  tin  as  it  shrinks  in 
baking.  Set  the  tin  on  a  small  dish  in  oven  to 
prevent  the  edge  from  coming  in  contact  with 
the  oven.  When  done,  take  off,  invert  crust 
and  bake  a  few  minutes  longer. 

Use  bread  crumbs  instead  of  flour  for  ab- 
sorbing juices  in  fruit  pies. 

All  pastry  requires  a  very  hot  oven. 

Pastry  flour  is  made  by  mixing  four  cup- 
fuls  of  bread  flour  with  one  cupful  cornstarch. 

PASTRY  FOR   ONE  PIE. 

1  heaping  cupful  of  pastry  flour, 
1  saltspoonful  of  baking  powder, 
1  saltspooiiful  of  salt,  . 

%  of  a  cupful  of  lard, 
%  of  a  cupful  of  butter. 
Mix  salt  and  baking  powder  with  flour  and 


152  PIES 

rub  in  lard.  Mix  quite  stiff  with  cold  water. 
Roll  out,  put  the  butter  on  the  paste  in  pieces 
size  of  beans,  and  sprinkle  with  flour.  Fold 
over  and  roll  to  fit  the  plate. 

GOOD  HOUSEKEEPING. 

PIE   CRUST. 

1  teacupful  of  flour, 

%  teaspoonful  of  salt, 

1  rounding  tablespoonful  of  white  cottolene 
or  other  shortening,  as  preferred.  Rub  short  - 
ning  into  flour  then  stir  in  just  enough  cold 
water  to  hold  ingredients  together.  This 
makes  enough  for  a  good  sized  one  crust  pie. 
The  secret  of  good  pie-crust  is  using  as  little 
water  as  possible,  and  getting  the  crust  onto 
the  tin  with  very  little  handling. 

MRS.  I  A.  BALL,  San  Jose. 

SIMPLE   PIE  CRUST. 

Take  a  pie  plate,  oil  it  well,  being  sure 
that  sides  and  bottom  are  well  oiled;  then 
sprinkle  with  corn-meal  until  the  oil  is  well 
covered.  Pour  in  your  mixture  and  bake  im- 
mediately. This  is  very  simple,  quickly  made 
and  is  delicious.  Miss  L.  LAWREY. 

OYSTER  PATE  SHELLS.— PASTE. 

One  part  shortening  butter  and  lard  mixed 
to  three  of  fine  flour,  a  pinch  of  salt,  a  pinch 
of  baking  powder.  Chop  in  a  wooden  bowl  to 
a  powder.  Mix  with  iced  water  to  proper  con- 
dition to  roll  out,  Cut  circles  same  as  for 
cookies,  roll  a,  little  more  butter  into  remain- 
der, roll  into  a  long  strip,  cutting  circles  as 
before,  and  with  a  smaller  ring  cut  rounds  out 


PIES  153 

of  these,  then  pile  these  rings  up  on  the  whole 
pieces,  wetting  each  layer  with  milk,  to  make 
them  adhere,  until  the  wall  is  high  enough.  Fill 
with  creamed  oysters  or  chicken,  minced  with 
mushrooms  and  olives.  Bake  one  of  the  center 
pieces  cut  from  rings,  separately  for  each  pate. 
Handle  as  little  as  possible.  Bake  empty,  and 
if  to  eat  cold,  cool  before  filling;  if  not  add  hot 
contents  just  before  serving  and  place  the  small 
baked  pieces  on  top  of  each  pate.  F.  J.  B. 

PUFF    PASTE. 

1  Ib.  of  flour, 

1  Ib.  butter, 

y2  teaspoonful  of  salt. 

Take  one-third  of  the  butter  and  rub  into 
flour;  mix  with  cold  water  to  a  soft  dough. 
Roll  out,  spread  with  butter  and  dredge  over 
with  flour,  lightly,  then  fold  over.  Roll  out 
again  and  repeat  as  before  until  the  butter  is 
used.  Roll  out  very  thin.  Cut  and  put  in  tart 
tins  and  bake  in  hot  oven. 

MRS.  J.  W.  ROWLING. 

ROLL  BUTTER  PASTRY. 

l/2  cupful  of  cold  water, 
l/2  cupful  of  sweet  cream, 

2  yolks  of  eggs, 

1  Ib.  of  hard  butter, 

1  Ib.  of  sifted  flour. 

First  take  water,  cream  and  yolks  in  a 
bowl;  add  not  quite  half  of  the  flour  and  mix 
into  a  smooth  dough.  Flour  the  bread  board, 
turn  out  the  dough,  give  it  a  few  quick  knead- 
ings  and  roll  out  thin.  Cut  off  thin  slices  of 
butter  and  put  over  the  dough,  roll  it  again  A 


154  PIES 

keep  on  adding  butter  and  flour  until  you  get 
it  all  rolled  in,  but  do  not  use  warm  hands  on 
the  dough  after  you  commence  with  the  butter; 
roll  quickly.  You  can  cut  the  dough  with 
small  cutters  or  in  long  strips  with  a  knife  as 
you  wish.  Also  make  into  tarts  or  turnovers, 
using  jelly,  cooked  prunes  chopped  fine,  or 
cranberry  jam.  Roll  quarter  of  an  inch  thick, 
wash  with  water  and  sprinkle  with  sugar.  This 
is  best  made  early  in  the  morning  before  but- 
ter gets  soft  and  should  be  rolled  in  a  cool 
room.  MRS.  C.  M.  HANSEN. 

PASTRY. 

4  cupfuls  pastry  flour, 

1  teaspoonful  baking  powder, 

1  teaspoonful  salt, 

1  cupful  shortening,  half  lard,  half  but- 
ter, 

Cold  water  to  make  stiff  dough. 
Sift  dry  ingredients  together.  Rub  in 
shortening  until  mixture  looks  like  bread 
crumbs.  Add  water  gradually  stirring  with  a 
knife.  Turn  lump  on  to  flour  board  and  roll 
one-half  inch  thick,  then  roll  up  in  form  of  cyl- 
inder (like  jelly  cake  roll);  cut  off  in  slices  and 
roll  thin  to  cover  pie  tin.  This  recipe  makes 
three  pies  with  two  crusts  each.  For  two  pies 
use  three  cups  of  flour  and  three-fourths  cup 
shortening,  remainder  as  above. 

Pastry  flour; — Mix  thoroughly  together 
four  cupfuls  of  bread  flour  with  one  cupful 
of  cornstarch. 

MRS.  B.  L.  HOT.LENBECK,  Pacific  Grove. 

Photo  Suoplies  at    Mason's  Bazaar 


PIES  155 

PINE  APPLE  PIE. 

Make  a  nice  paste,  line  the  pan,  prick  well 
with  a  fork  and  bake.  Filling: — 

1  cupful  of  pine  apple,  chopped  fine, 

1  cupful  of  sugar, 

%  cupful  of  butter,  (scant), 

1  cupful  of  sweet  cream, 

4  eggs,  (whites  for  meringue). 

MRS.  G.  B.  RICHMOND. 

CEEAM  PIE. 

Yolks  of  5  eggs, 

1  teacupful  of  butter, 

1  pt.  of  sugar, 

1  tablespoonful  of  flour, 

1  pt.  of  cream,  flavor  to  taste. 
Make  meringue  of  the  five  whites,  pla,ce  on 
the  top  and  brown  slightly.    Bake   with  bot- 
tom crust  only.     Delicious  pie  for  those  who 
are  fond  of  rich  desserts. 

MRS.  E.  F.  HAWKINS. 

DATE  CREAM  PIE. 

First  bake  the  crust.  Take  one  and  one-half 
cupfuls  of  finely  chopped  dates,  mix  with 
enough  whipped  cream,  slightly  sweetened  and 
flavored,  to  fill  the  crust.  Cover  with  merin- 
gue; brown  lightly.  Miss  L.  LAWREY, 

Pacific  Grove. 

CREAM  PRUNE  PIE. 

Add  a  little  sugar  to  prunes  while  cooking; 
when  done  stone  and  press  through  a  coarse 
sieve  or  a  colander.  Take  a  cupful  of  pulp, 
add  a  cupful  of  cream  or  rich  milk  and  the 


156  PIES 

yolks  of  three  eggs  well  beaten.  Flavor  lightly 
with  vanilla  and  add  a  pinch  of  salt.  Bake  in 
an  under  crust  as  quickly  as  possible.  Use 
whites  of  eggs  with  two  tablespoonfuls  of 
sugar  for  meringue,  place  on  top  and  brown. 
ALICE  M.  BALL,  San  Jose. 

SOUR  CREAM  PIE. 

1  cupful  of  sour  cream. 
1  cupful  of  brown  sugar, 
1  cupful  of  raisins, 

Juice  of  half  a  lemon  or  two  tablespoon- 
fuls of  vinegar.  Spices  to  taste. 

MRS.  E.  F.  HAWKINS. 

CHOCOLATE  PIE. 

1  large  cupful  of  milk, 

2  tableepoonfuls  of  grated  chocolate, 
%  cupful  of  sugar, 

Yolks  of  three  eggs. 

Heat  chocolate  and  milk  together;  add 
sugar  and  yolks  beaten  to  a  cream.  Flavor 
with  vanilla.  Bake  with  undercrust.  Make 
meringue  of  the  whites  and  spread  on  top. 

MRS.  E.  L.  BAKER. 

LEMON  PIE. 

1  lemon, 

1  small  cupful  of  sugar, 

1  egg,  butter  size  of  an  egg, 

2  tablespoonfuls  of  flour. 

Mix  sugar  and  butter  together,  then  put 
in  egg  well  beaten.  Mix  flour  well  with  little 
cold  water,  then  pour  in  boiling  w^ater  till  like 
paste.  When  cold,  add  to  the  sugar  and  egg, 
then  put  in  juice  of  one  lemon  and  bake  with, 
lower  crust  only.  After  it  is  baked,  spread 


PIES         .  157 

over  the  top  whites  of  two  eggs  beaten  to  a 
stiff  froth,  in  which  one-half  cupful  sugar  has 
been  stirred;  return  to  oven  until  slightly 
browned.  MRS.  J.  B  PORTER. 

LEMON  PIE. 

Juice  and  grated  rind  of  one  lemon, 

1  cupful  of  boiling  water, 
%  of  a  cupful  of  sugar. 

Beat  the  yolks  of  two  eggs  with  two  des- 
sert-spoonfuls of  corn  starch;  add  to  the 
above  and  cook  until  thick.  Line  pie  plate 
with  paste  and  bake,  then  pour  the  mixture  in. 
Ice  with  whites  of  the  two  eggs  beaten  with 
two  tablespoonfuls  of  sugar  and  brown  in 
oven.  MRS.  0.  S.  TRIMMER,  Pacific  Grove. 

LEMON  PIE. 

2  cupfuls  of  water, 
2  cupful  H  of  sugar, 
Butter  size  of  a  walnut, 

2  tablespoonfuls  of  corn  starch, 

Juice  of  three  lemons, 

Yolks  of  five  eggs. 

Boil  sugar,  water  and  butter  together, 
add  corn  starch  wet  up  with  water,  the  yolks 
of  the  eggs  well  beaten  and  lastly  the  lemon 
juice.  Whites  for  frosting.  Put  in  a  cool  oven 
to  set  and  it  will  not  fall.  Bake  crust  first 
and  add  filling  when  rather  cool. 

MRS.  IDA  WALKER. 

LEMON  PIE. 

Beat  yolks  of  five  eggs  thoroughly;  grad- 
ually stir  in  five  tablespoonfuls  of  sugar  and 
juice  of  one  lemon  Lemons  differ  so  in  degree 
of  sourness  that  it  is  best  to  taste;  if  not  sweet 


158  PIES 

enough  add  more  sugar,  if  not  sour  enough, 
more  lemon.  Place  this  mixture  in  a  double 
kettle  to  cook,  stirring  almost  constantly.  It 
must  be  thick  enough  to  hold  a  spoon  up- 
right before  removing  from  fire;  then  add  a 
teaspoonful  of  butter.  Be  careful  it  does  not 
cook  until  it  curdles.  There  is  always  a  happy 
minute  at  which  to  take  it  off.  Have  the 
whites  of  five  eggs  beaten  to  stiff  froth  and 
gradually  mix  the  yolks  and  whites  The  pas- 
try should  be  previously  baked  in  quite  a  deep 
pie  plate.  Put  filling  into  crust,  piling  up 
high,  and  brown  in  a  very  rapid  oven,  watch- 
ing carefully.  This  recipe  doubled  makes  three 
small  pies.  MRS.  A.  SHAW,  Hollister. 

BRAMBERRY  TARTS. 

1  cupful    raisins,  seeded  and  chopped 

fine, 
1  teacupful  sugar, 

1  tablespoonful  melted  butter, 
3  teaspoonfuls  flour, 

2  tablespoonfuls  lemon  juice. 

First  mix  sugar  and  flour  together,  then 
add  raisins,  then  butter  and  lemon  juice.  Bake 
in  any  good  paste.  MRS.  J.  B.  BENNETT. 

CUSTARD  PIE. 

Line  a  pie  plate  with  good  crust,  pinching 
an  extra  brim  around  the  top  that  the  custard 
may  be  the  depth  of  the  plate.  Grate  nutmeg 
over  bottom  until  well  sprinkled  with  it.  Beat 
four  eggs  well  with  three-fourths  cupful  of 
sugar,  then  add  little?  over  a  pt.  of  milk.  Bake 
in  moderate  oven.  Sufficient  for  large  sized 
pie.  MRS.  E.  F.  HAWKINS. 


PIES  159 

GREEN  APPLE  PIE. 

Line  a  pie  tin  with  any  good  crust,  into 
which  slice  the  apples.  Cover  with  upper  crust 
but  do  not  pinch  crust  down,  place  in  oven 
oven  and  bake  slowly  until  apples  are  done. 
Take  from  the  oven,  remove  upper  crust  by 
inserting  knife  between  the  two  crusts,  and 
sprinkle  on  the  apples,  sugar,  nutmeg  and 
small  pieces  of  butter,  Replace  crust  after 
seasoning.  MRS.  E.  B.  GABOON,  Soquel. 

APPLE  PIE. 

Take  nice  Bellflower  apples,  pare,  quarter, 
core,  and  slice  transversely  (not  lengthwise), 
then  cut  up  more  apple  in  small  pieces  to  fill 
in  so  that  it  may  be  thick  enough.  One  table- 
spoonful  of  flour  sifted  over  apples  and  one- 
third  cupful  sugar  poured  over  all.  Add  but- 
ter size  of  walnut,  cut  in  small  pieces,  and  a 
little  spice.  MRS.  C.  K.  TTJTTLE, 

Pacific  Grove. 

APPLE    CUSTARD  PIE. 

Pare,  core  and  cook  four  medium  sized 
sour  apples,  then  beat  with  a  fork.  To  this 
add  one-half  cupful  sugar,  a  small  teaspoonful 
butter,  nutmeg  to  taste,  a  pinch  of  salt,  and  a 
scant  tablespoonful  corn  starch  mixed  with  a 
little  milk.  Break  yolks  of  two  eggs  into  a 
cup;  when  well  beaten  add  enough  milk  to  fill 
cup  and  pour  over  apples.  Mix  all  well  to- 
gether and  put  on  stove  to  cook.  Line  pie  tin 
with  crust  and  bake,  after  which  pour  in  cust- 
ard. Make  meringue  of  whites  of  two  eggs 
beaten  with  two  small  tablespoonfulsof  sugar, 
then  pour  over  pie  and  brown. 

MRS.  C.  M.  GILFILLAN. 


160  PIES 

CURRANT  PIE. 

1  egg, 

1  cupful  of  sugar, 

1  cupful  of  currants. 

Mix  all  together.  When  baked,  cover  with 
white  of  an  egg  beaten  to  a  stiff  froth  to  which 
is  added  three  tablespoonfuls  of  sugar. 

MRS.  A.  ANDERSON,  Chualar. 

PEAR  PIE. 

Into  a  rich  deep  undercrust  that  has  been 
baked,  put  cooked  pears  sufficient  to  fill  the 
pie  plate  and  bake  in  moderate  oven  ten  min- 
utes. When  cold  and  ready  to  serve,  cover 
with  whipped  cream. 

MRS.  II.  J.  BALL,  San  Jose. 

TRANSPARENT  PIE. 

Four  eggs  (five  or  six  are  better)  beaten 
separately,  one  and  one-half  cupfuls  sugar  and 
one  cupful  butter  beaten  to  a  cream.  Glass 
of  white  jelly  (tart),  three  teaspoonfuls  vanilla, 
one  cupful  cream,  and  white  of  eggs  added  last. 
Bake  with  under  crust  only,  (for  two  pies). 

MRS.  E.  WILLIAMS. 

HARLEQUIN  PIE. 

Prepare  a  nice  dried  apple  sauce.  Line 
the  pie  tin  with  any  good  crust  and  fill  half 
full  Avith  the  dried  apple  sauce,  on  top  of  which 
place  the  following  mixture  which  is  sufficient 
for  one  pie.  • 

3  eggs,  (3T>lks), 

1  teaspoonful  of  butter, 

Y2  cupful  of  sugar, 

Juice  and  grated  rind  of  one  lemon. 


PIES  161 

Bake  until  crust  is  done,  and  make  merin- 
gue of  whites  of  eggs,  place  on  top  and  brown 
lightly.  JVlRs.  W.  J.  HILL. 

SQUASH  PIE. 

2  cupfuls  of  boiled  squash, 

3  eggs,  a  little  salt, 

%  of  a  cupful  of  sugar, 

'2  t  ablespoonfuls  of  molasses, 

1  tablespoonful  of  melted  butter, 

1  tablespoonful  of  ginger, 

1  teaspoonful  of  cinnamon, 

2  cupfuls  of  milk. 

Instead  of  ginger  nutmeg  and  vanilla  may 
be  used.  MRS.  J.  W.  STIRLING. 

PUMPKIN   PIE. 

The  first  essential  is  a  solid,  yellow  pump- 
kin. Cut  in  rings  and  pare,  then  cut  in  small 
pieces.  Put  to  cook  with  a  little  water,  and 
stew  slowly  for  several  hours  till  all  t^ie  water 
is  cooked  out,  leaving  pumpkin  dry  and  of  a 
rich  brown  color.  Stir  often  to  prevent-  burn- 
ing. Put  through  a  colander,  add  brown  su- 
gar, salt  and  ginger  to  taste,  then  milk  till  of 
the  consistency  of  rich  cream:  Add  eggs,  one 
to  a  pie.  Line  deep  pie  tins  with  good  pastry, 
and  after  filling  spread  over  each  pie  one  or 
two  spoonfuls  of  rich  sweet  cream.  Bake 
slowly  for  some  time.  MRS.  GEO.  ABBOTT. 

MINCE  MEAT. 

3  bowls  of  chopped  meat, 

5  bowls  of  chopped  apples,, 
1  bowl  of  molasses. 
1  bowl  of  vinegar, 


162  PIES 


1  bowl  of  cider, 

1-  bowl  of  chopped  suet, 

2  bowls  of  raisins, 


i/ 


bowl  of  shredded  citron, 


5  bowls  of  sugar, 

3  lemons  or  oranges, 

Two  tablespoonfuls  each  of  cinnamon, 
cloves  and  nutmeg,  and  one  tablespoonful 
each  of  salt  and  pepper.  Boil  all  together. 
For  smaller  quantity  use  a  teacup  in  place  of 
a  bowl  and  a  teaspoon  for  a  tablespoon.  Any 
canned  fruit  which  has  fermented  is  good  in 
place  of  cider.  This  is  very  convenient  as  in- 
gredients are  all  measured  instead  of  weighed. 
MRS.  H.  A.  MITCHELL,  Palo  Alto. 

MINCE    MEAT. 

2  Ibs.  of  currants, 
2  Ibs.  of  raisins, 
2  Ibs.  of  sugar, 
2  Ibs.  of  meat, 

2  Ibs.  of  suet, 

4  Ibs  of  apples, 
1  Ib.  of  peel, 

1  tumbler  of  brandy, 
1  tumbler  of  cider, 

1  cupful  of  mixed  spice,  not  so  much  of 
cloves  and  more  of  allspice. 

MRS.  J.  R.  HEBBRON. 

MINCE   MEAT. 

1  Ib.  of  lean  beef, 
1%  Ibs.  of  suet, 

3  Ibs.  of  chopped  apples^ 

2  Ibs.  of  currants, 

3  Ibs.  of  raisins* 


PIES  163 

%  lb.  of  citron, 

2  Ibs.  of  brown  sugar, 

3  lemons,  juice  and  little  grated  peel. 

1  cupful  of  molasses, 
1%  cupfuls  of  preserves, 

2  tablespoonfuls  of  cinnamon, 
1  tablespoonful  oif  allspice, 

1  tablespoonful  of  cloves, 

2  nutmegs, 

2  cupfuls  of  sherry, 
1%  cupfuls  of  bra-ndy, 
Salt  to  taste. 

Boil  for  a  few  minutes  and  add  brandy  and 
sherry  just  before  sealing  in  jars. 

MRS.  R.  L.  PORTER. 

MINCE    MEAT. 

3  Ibs.  beef  very  lean  and  tender, 
1  lb.  suet, 

1  lb.  butter, 
6  Ibs.  apples, 

4  Ibs.  raisins, 

3  Ibs.  currants, 
1  lb.  citron, 

1  lb.  canded    lemon, 

2  Ibs.  walnuts  chopped  fine, 
2  Ibs.  brown  sugar, 

1  cupful  molasses. 

Place  in  preserving  kettle,  two  pts.  of  vine- 
gar from  sweet  pickles,  one  dessert  spoonful 
cinnamon,  mace,  cloves,  nutmeg  and  salt, 
juice  and  grated  peel  of  four  oranges  and  two 
lemons,  and  one  and  one-half  pts.  of  brandy. 
When  this  boils  add  the  other  ingredients  and 
heat  thoroughly.  MRS.  M.  R.  KEEF. 

Mason's  Bazaar  for  Kodaks,    Films 


164  PIES 

MOCK  MINCE  MEAT. 

2  cupfuls  of  brown  sugar, 

1  cupful  of  molasses, 

1  cupful  of  water, 

1  cupful  of  raisins, 

1  cupful  of  vinegar, 

%  of  a  cupful  of  butter, 

4  crackers  rolled  fine, 

1  teaspoonful  of  cinnamon, 

1  teaspoonful  of  cloves, 
%  a  nutmeg, 

2  eggs  well  beaten,  added  last  thing 
This  quantity  makes  four  pies. 

Miss  RUTH  HOOPER,  Pacific  Gro^e. 


J.  H.  MENKE,  President  B.  G.  TnGNAZZI,  Cashier 

JNO.  K.  ALEXANDER,  Vice  President  C.  H.  \VHISMAN,  As't  Cashier 

first  National  Bank  of  Safinas 


^Organized  June  iSp;) 


CAPITAL  PAID  UP  *  £50,000 

SURPLUS  AND  UNDIVIDED  PROFITS,  9,000 

RESOURCES         .  $300,000 


A  general  Banking  business  truna:'.^.     Letters  of   credit    issued 
available  in  all  parts  oi  the  w..rid 

Dl  R  EIOTORS 

T    H    MFNKE  K.  PIAZZONI  O.  A.  HALE 

TNO    K  AIFXAXUER  CHAS.L.  PIODA          PATRICK  JORDAN 

JOHN  BERGES  JEREMIAH  CASEY  HENRY  BRUNNER 


Paddings 


"I  know  what  the  pudden's  to  he — apricot  roll-up. 
Oh,  my  buttons." — THE  MILL  ONTHE  FLOSS. 

All  pudding  moulds  or  dishes  must  be  well 
buttered  before  using'.  It  takes  about  half  as 
long  to  bake  a  pudding  as^to  boil  it. 

To  boil  puddings  either  dishes  or  cloths 
are  used.  If  dish  is  used,  butter  it  well  and  tie 
a  floured  cloth  tightly  over  the  top.  Dip  cloth 
in  boiling  water  then  dredge  with  flour.  If  a 
cloth  is  used,  make  into  a  bag  with  felled  seams 
to  prevent  water  from  entering  easily;  dip  into 
boiling  water,  wring  out,  and  flour  well  on  the 
inside  before  putting  in  pudding.  Tie  up  the 
mouth  of  the  bag  tightly,  being  careful  to 
leave  plenty  of  room  for  batter  to  swell. 

The  water  must  be  boiling  when  the  pud- 
ding is  put  in  and  not  allowed  to  stop  boiling 
for  a  moment  until  it  is  done.  If  a  bag,  keep 
well  under  water,  turning  occasionally  to  pre- 
vent sticking  to  pot.  If  a  dish,  keep  water  wrell 
pup  about  the  sides.  As  water  boils  away  re- 
plenish with  more  boiling  water. 

When  the  pudding  is  done  take  from  the 
pot  and  plunge  /nto  cold  water  and  turn  out 
immediately.  Boiled  or  steamed  puddings 
should  be  served  as  soon  as  they  are  done  as 
they  soon  become  heavy. 

ENGLISH  PLUM   PUDDING. 

3  Ibs.  of  stoned  raisins. 


166  PUDDINGS 

3  Ibs.  of  currants, 

3  Ibs.  of  finely  chopped  beef  suet, 

3  Ibs.  of  sugar, 

3  Ibs.  sifted  flour, 

1%  Ibs,  of  light  bread  crumbs, 
1%  Ibs.  of  mixed  peel,  6  eggs, 

4  ozs.  mixed  spices,  cloves,  allspice,  cin- 

namon, nutmeg;  not  quite  so  much 
cloves  as  other  spices, 

1  tumbler  of  brandy, 

Just  enough  water  to  make  it  stiff. 

Boil  six  hours.          MRS.  J.  R.  HEBBROX. 

• 

CHRISTMAS  PLUM  PUDDING. 

2  cupfuls  of  sugar,  6  eggs, 

2  cupfuls  of  beef  suet  chopped  fine, 

1  cupful  of  bread  crumbs, 

2  cupfuls  of  sifted  flour, 
2  cupfuls  of  raisins, 

2  cupfuls  of  currants, 

1  cupful  of  chopped  nuts, 

2  cupfuls  of  mixed  peel, 

2  teaspoonfuls  of  allspice— cloves  and 

mace  mixed, 

3  small  teaspoonfuls  baking  powder, 
1  teaspoonful  of  salt, 

1  small  cupful  of  sweet  milk. 
In  place  of  all  milk  one  can  substitute  part; 
wine  or  brandy.  Beat  eggs  and  sugar  to  a 
cream,  add  milk  gradually,  then  suet.  Sift 
baking  powder  with  the  flour  and  add  to  above 
mixture.  Next  put  in  wine  or  brandy,  if  any 
is  used,  then  bread  crumbs,  salt,  and  spices. 
Put  the  stoned  raisins,  sliced  peel,  chopped 
nuts  and  currants  into  a  bowl  and  dredge  well 
with  flour,  stirring  to  get  thoroughly  mixed; 
add,  and  beat  all  well  together.  Turn  into  h 


PUDDINGS  167 

buttered  dish  and  steam  six  hours.  This  is 
better  to  be  made  the  day  before  wanted  and 
steamed  the  day  used .  It  will  require  about 
an  hour's  time  to  steam  over. 

MRS.  WM.  SUTTON,  Pacific  Grove. 

PLUM  PUDDING. 

Stale  bread  crumbs  grated  (amount  of 

lloaf), 

1  Ib.  shredded  suet, 
1  Ib.  raisins, 
1  Ib.  Zante  currants. 
%  Ib.  white  figs, 
l/2  Ib.  citron, 
l/2  Ib.  dates. 
1  cupful  nut  meats,     chopped    either 

mixed    walnuts    and    almonds    or 

almonds    alone, 

1  glass  currant  or  any  sour  jelly, 
1  teacupful  N.  0.  molasses  (hot), 
1  teacupful  sugar, 
%  teacupful  strong  coffee  (hot), 
%  teacupful  claret  or  sour  white  wine, 

(hot), 

1  wine  glass  brandy, 

2  lemons  grated,  rind,  and  juice, 
1%  tablespoonml  cloves, 

2  tablespoonfuls  cinnamon, 
2  tablespoonfuls  mace, 
,  2  tablespoonfuls  nutmeg, 
1  teaspoonful  vanilla, 
A  pinch  of  ginger,  red  pepper  and  salt, 
10  eggs  well  beaten  (if  eggs  are  plenty 

use  13  or  14). 

Sift  in  flour  until  about  as  thick  as  fruit 
cake  batter.     With    the   last  flour  add  three 


168  PUDDI.MCiS 

tea-spoonfuls  baking  powder.  A  hvays  cook  in 
thoroughly  greased  can  with  a  tight  lid,  also 
greased;  put  it  into  a  much  larger  covered  ves- 
sel so  it  will  be  surrounded  with  steam.  Boil 
about  five  hours,  or  until  it  leaves  the  sides  of 
the  can.  Then  remove  lid  and  set  in  the  oven 
till  the  top  loses  its  moist  look.  This  makes 
two  ten  Ib.  lard  cans  as  full  as  they  will  cook. 

MRS.  J.  B.  BENNETT. 

RICE  PLUM  PUDDING. 

Soak  one-half  cupful  of  rice  over  night, 
drain  and  place  in  buttered  pudding  dish  in 
which  there  is  a  qt.  of  sweet  milk,  a  salt 
spoonful  of  salt,  one-half  cupful  of  sugar,  hea- 
ping tablespooiiful  of  butter,  one  tablespoon- 
fill  of  cinnamon,  half  a  teaspoonful  of  grated 
nutmeg;  stir  in  at  the  last  a  cupful  of  stoned 
raisins  and  bake  in  a  slow  oven  for  two  hours. 
During  the  first  hour  stir  a  few  times  to  pre- 
vent rice  and  raisins  from  settling.  This  pud- 
ding is  nice  made  with  two  cups  of  chopped 
apples  instead  of  raisins. 

MRS.  G.  REA.  Gilroy. 

AN  ECONOMICAL  PLUM  PUDDING. 

Cover  one  Ib.  of  soda  crackers  with  milk 
and  soak  until  very  soft.  Butter  a  baking 
dish  and  put  in  layer  of  crackers,  then  layer  of 
seeded  raisins;  repeat  until  all  of  crackers  are 
used.  Beat  six  eggs  with  onelb.  of  light  brown 
sugar,  •efte/nutrneg  and  one-half  teaspoonful 
of  salt;  acrathree  qts  of  milk  and  pour  over 
crnckers  and  raisins.  Bake  for  three  hours  in 
moderate  oven. 

SAUCE; — Beat  together  a  tablespoonful  of 


PUDDINGS  169 

butter  and  cupful  of  sugar;  when  creamed, 
add  yolk  of  one  egg  and  beat  until  quite  light. 
Put  to  boil  a  cupful  of  water  and  stir  into  boil- 
ing water  a  tablespoonful  of  corn  starch  dis- 
solved in  little  cold  water.  When  done,  add 
well  the  beaten  white  of  egg,  stir  briskly  and 
add  to  other  ingredients.  Do  not  let  it  cook, 
but  keep  warm,  and  just  before  serving  add 
either  tablespoonful  of  brandy  or  sherry,  and 
nutmeg. 

MRS.  CLARA  D.  HOUGHTON,  Pacific  Grove. 

SUET    PUDDING. 

1  cupful  of  suet, 
1  cupful  of  sugar, 
1  cupful  of  milk, 

1  cupful  of  chopped  raisins, 

3  cupfuls  of  flour, 

2  tea  spoonfuls  of  baking  powder, 
1  egg, salt  and  spices  to  taste. 

Boil  or    steam    three   hours.      Serve  with 

SAUCE: 

1  cupful  of  sugar, 
%  cupful  of  butter,  1  egg. 
Beat  all  well  together,  add  a  tablespoonful 
of  water,   and  heat  to  a   scald.    Flavor  with 
claret  MRS.  H.  HOFFMAN. 

SUET   PUDDING. 

1  cupful  of  molasses, 

1  cupful  of  suet  chopped  fine, 

1  cupful  of  water, 

1  cupful  of  chopped  raisins, 

Y2  cupful  of  currants, 

4  cupfuls  Hour, 

1  teaspoonful  soda. 


170  PUDDINGS 

Boil  three  hours.  Serve  with  hot  sauce,  or 
whipped  butter  and  sugar.  Very  nice  to  pour 
brandy  over  it  and  light  it  as  you  send  to  ta- 
ble. MRS.  W.  V.  McGARVEY. 

SUET  PUDDING. 

1  cupful  chopped  suet, 

2  cupfuls  apples, 

Y2  cupful  brown  sugar, 

%  cupful  New  Orleans  molasses, 

1  teaspoonful  soda, 

3  cupfuls  flour, 

l/2  cupful  sweet  milk, 

%  cupful  choppedwalnuts, 

Y2  cupful  raisins, 

1  teaspoonful  baking  powder. 

Add  cinnamon,  nutmeg  and  ^cloves]  to 
taste.  Steam  three  hours  and  serve  with  hard 
sauce.  Miss  C.  REA,  Gilroy. 

STEAMED    PUDDING. 

2  cupfuls  of  sour  milk, 
2  cupfuls  of  sugar, 

2  cupfuls  of  raisins, 
2  cupfuls  of  currants, 

1  cupful  of  butter, 

2  cupfuls  of  bread  crumbs, 

2  teaspoonfuls  of  soda,  2  eggs, 
Flour  to  thicken. 
Steam  three  hours. 

MRS.  S.  W.  CON  KLIN. 

STEAMED   PUDDING. 

2  tablespoonfuls  of  sugar, 

%  cupful  of  butter, 

1  cupful  of  milk,  1  egg, 


PUDDINGS  171 

1  cupful  of  fresh  dried  fruit, 
1%  eupfuls  of  flour, 

2  teaspoonfuls  of  cream  tartar, 
%  teaspoonful  of  soda, 

Steam  one-half  hour. 

MRS.  M.  R.  MERRITT. 

STEAMED  BLACKBERRY  PUDDING. 

Three-fourths  cupful  of  butter  and  one 
cupful  sugar  well  creamed.  Three  eggs  beaten 
separately;  yolks  added  to  creamed  butter 
and  sugar.  Add  alternately  one  and  one-half 
eupfuls  flour  and  beaten  whites;  then  three  ta- 
blespoonfuls  cream  or  milk,  one  teaspoonful 
soda,  little  nutmeg  and  a  cupful  of  blackberry 
jam  or  fresh  berries  Pour  in  mould  and  boil 
two  hours.  Serve  with  hard  sauce. 

Miss  L.  LAWKEY,  Pacific  Grove, 

STEAMED  FRUIT  PUDDING. 

2  eupfuls  of  dry  bread  crumbs, 

%  cupful  of  butter, 

%  cupful  of  sugar. 

1  cupful  of  sour  milk.  2  eggs, 

1  cupful  of  seeded  raisins, 

1  teaspoonful  of  soda, 

Cloves,  allspice  and  nutmeg  to  taste, 

1  teaspoonful  of  salt, 

Flour  to  make  a  stiff  batter. 
Steam  in  kettle  of  boiling  water    one  hour 
and  a  quarter.    Serve  with  whipped  cream  or 
wine  sauce.     Miss  0.  M.  JENNE.,  Santa  Cruz. 

STEAMED  INDIAN  PUDDING. 

1%  eupfuls  of  corn  meal, 
%  eupfuls  of  flour. 


172  PUDDINGS 

1  cupful  of  sugar, 

1  small  cupful  of  raisins  or  currants, 

1  pt.  sour  milk,  %  teaspoonful  salt, 

2  level  teaspoonfuls  of  soda. 

Steam  two  and  one-half  hours  over  boiling 
beef.    Serve  with  rich  sweet  cream  and  sugar. 

MRS.  A.  J.  ABBOTT. 

STEAMED  GRAHAM  PUDDING. 

2  eggs,  pinch  of  salt, 
1  cupful  of  sweet  milk, 
%  cupful  of  molasses, 
1  cupful  of  graham  flour, 

1  cupful  of  raisins, 

2  even  teaspoonfuls  of  soda, 
Steam  two  hours  and  serve  with 

LEMON  SAUCE:— 

1  cupful  of  sugar, 

l/2  cupful  of  butter, 

1  well  beaten  egg, 

Grated    rind    of   a  whole  and  juice  of 

half  a  lemon. 

Cream  butter  and  sugar;  stir  all  together 
,  and  add  six  tablespoonfuls  of  boiling  water, 
one  at  a  time,  until  very  hot,  but  not  boiling. 
Miss  0.  M.  JENNE,  Santa  Cruz. 

SPICE  PUDDING. 

1  cupful  of  sugar, 
1%  cupfuls  of    flour, 

1  teaspoonful  of  yeast  powder, 

2  eggs   beaten    in    a  cup  and  the  cup 

filled  with  cream, 
Spice  to  taste,  and  a  little  salt. 
-Steam  one  hour.  MBS,  E,  L.  BAKER. 


PUDDINGS  173 

FIG  PUDDING. 

%  Ib.  of  figs  chopped  fine. 
1  heaping  cupful  of  bread  crumbs, 
1  cupful  of  sugar,  2  eggs, 
1  cupful  of  suet, 
%  cupful  of  sweet  milk, 
%  teaspoonful  of  soda, 
1  teaspoonful  of  cream  tartar, 
Wine  glass  of  brandy. 

Steam  three  hours  in  tin  mould.  Serve 
with  hard  sauce.  MRS.  CHAS.  HUDSON. 

BOILED  FRUIT  PUDDING. 

Grease  a  basin  and  line  with  plain  pastry. 
Fill  with  fresh  blackberries  or  any  other  kind 
of  fresh  fruit  arid  add  a  small  tea  cupful  of  su- 
gar, and  a  tablespoonful  of  water;  then  cover 
with  pastry,  pinching  the  edges  well  together. 
Take  a  piece  of  cioth  and  place  it  over  the  top 
of  the  basin  and  tie  with  a  string,  then  put  it 
in  boiling  water  and  boil  one  hour  and  a  half. 

MRS.  J.  W.  ROWLING. 

BOILED  APPLE  PUDDING. 

Make  a  paste  with  finely  chopped  beef  suet 
and  twice  the  amount  of  flour,  a  pinch  of  salt, 
and  a  little  water.  Roll  it  out  thin  and  line  a 
well  buttered  basin.  Pare,  core  and  slice  a 
quantity  of  good,  sound  apples,  arid  put  them 
in  the  lined  basin  in  layers,  scattering  between 
each,  sugar,  two  or  three  cloves,  or  chopped 
lemon  peel,  or  a  little  grated  nutmeg;  add  a 
small  piece  of  fresh  butter;  pack  the  apples 
tightly,  and  put  on  a  cover  of  paste,  turning 
the  edges  and  pressing  them  down.  Let  the 
basin  stand  in  boiling  water,  but  not  to  cover 


174  PUDDINGS 

it.    Cover  the  saucepan  and  steam  for  three 
hours.  MRS.  F.  GATES. 

SIX-GUP  PUDDING. 

1  cupful  of  suet  chopped, 
1  cupful  of  bread  crumbs, 
1  cupful  of  flour, 
1  cupful  of  chopped  raisins, 
1  cupful  of  sugar, 

1  cupful  of  buttermilk, 
%  teaspoonful  of  soda, 
Flavor  with  spices  to  taste. 

Pour  in  a  mould  and  boil  three  hours. 
SAUCE:— 

2  tablespoonfuls  of  butter, 
1  tablespoonful  of  flour, 

4  tablespoonfuls  of  sugar, 
l/2  pt.  of  boiling  water. 

Stir  to  a  cream  the  butter,  flour  and  sugar, 
add  the  water,  put  on  the  stove  and  stir  until 
thick.  Flavor  to  taste.  MRS.T.  S.  MABEL. 

ORLEANS    PUDDING. 

1%  cupfuls  of  butter, 

1  cupful  of  molasses, . 

1  cupful  of  seedless  raisins, 

1%  cupfuls  milk,  2  cupfuls  flour, 

1  teaspoonful  of  saleratus  dissolved  in 

milk. 

Boil  two  hours  in  tin  boiler  and  serve  with 
following  sauce: 

SAUCE: — One  cupful  of  powdered  sugar  and 
one-half  cupful  of  butter  beaten  to  a  cream. 
Bea,t  the  yolk  of  one  egg  and  add,  then 
beat  the  white  and  add.  Melt  over  the  top  of 
tea-kettle  and  after  melting  stir  in  one-half 
glass  of  wine.  MRS. ,  Salinas. 


PUDDINGS  175 

EGG   PUDDING. 

4  beaten  eggs, 

4  tablespoonfuls  of  flour, 

1  pint  of  milk,  pinch  of  salt. 
Mix  the  eggs,  flour  and  salt  until  smooth, 
then  add  the  milk  by  degrees;  beat  thoroughly 
and  turn  into  a  well  buttered  dish  to  bake. 
Bake  twenty  minutes.  Serve  with  sweetened 
cream.  MRS.  H.  BREESE. 

CHOCOLATE  PUDDING. 

Stir  into  aqt.  of  boiling  milk  three-fourths 
cupful  of  chocolate.  Let  it  partially  cool  then 
beat  until  light  and  thick.  Add  yolks  of  four 
eggs  with  one  cupful  sugar,  and  continue  to 
beat  until  cold.  Flavor  delicately  with 
vanilla.  Bake  slowly.  Special  care  is  re- 
required  in  baking.  Beat  whites  of  four  eggs, 
four  tablespoonfuls  of  sugar,  flavor;  cool  pud- 
ding, place  this  upon  the  top  and  set  in  oven 
for  a  few  moments.  Serve  cold  with  whipped 
cream.  Miss  PERRY,  Monterey. 

CHOCOLATE  PUDDING. 

1  pt.  milk,  l/2  cupful  sugar, 
1  pt.  of  bread  crumbs, 
Yolks  of  three  eggs, 

5  tablespoonfuls  of  grated  chocolate. 
Scald  milk,  add  bread  crumbs  and  choco- 
late.    Take  from   fire,  add  sugar  and  beaten 
yolks.    Bake  in  pudding  dish  fifteen  minutes. 
Make  meringue  of  whites  of  eggs  and  three  ta- 
blespoonfuls   of   sugar,  spread  over  pudding 
and  brown.    Serve  cold  with  cream. 

MRS.  JOHN  HARVEY. 


176  PUDDINGS 

COCOANUT    PUDDING. 

3  oupfuls  of  milk, 
%  cupful  of  cracker  crumbs, 
%  cupful  of  cocoanut, 
%  cupful  of  sugar, 
2  eggs,  small  piece  butter. 
Mix;     bake.      Eaten    warm  or   cold.    No 
sauce.  MRS.  H.  A.  MITCHELL,  Palo  Alto. 

SNOW   PUDDING. 

Soak  a  box  of  gelatine  in  a  pt.  of  cold  wat- 
er. Set  it  on  stove  till  dissolved;  add  pt.  of 
boiling  water  and  let  it  cool.  Just  before  it 
hardens  beat  well  with  whites  of  three  eggs 
one  cupful  sugar,  and  little  lemon  extract. 
Serve  wilth  the  following: 
CUSTARD: — 

1  pt.  of  milk, 
Yolks  of  3  eggs, 
%  cupful  of  sugar. 

Cook;  add  one  teaspoonful  vanilla.  Mould 
gelatine  and  pour  custard  over  when  ready  for 
the  table.  MRS.  T.  S.  MABEL. 

SNOW     PUDDING. 

Pour  one  pt.  of  boiling  water  on  a  box  of 
gelatine,  add  juice  of  one  lemon  and  two  cup- 
fuls  sugar;  when  nearly  cold,  strain,  add 
whites  of  five  eggs  beaten  to  stiff  froth,  then 
beat  all  well  together.  Put  into  wet  mould  to 
shape  and  set  away  to  get  cold.  Serve  with 
the  following  sauce: 

WINE  SAUCE: — 

%  cupful  of  powdered  sugar, 
Grated  rind  of  a  lemon, 
1  glass  of  wine, 


PUDDINGS  177 

%  cupful  of  butter,  4  eggs, 
1  tablespoonful  of  corn  starch, 
About  two  cupful s  of  boiling  water. 
Beat  butter,  sugar  and  corn  starch  to  a 
cream  then  pour  on  the  boiling  water.     Have 
yolks  well  beaten  with  wine,  put  all  together, 
stirring  constantly.          MRS.  C.  M.  HANSEN. 

RUSSIAN  PUDDING. 

%  of  a  package  of  gelatine, 

%  of  a  cupful  of  sugar, 

1  qt.  of  milk,  4  eggs. 

Cover  gelatine  with  water  and  let  stand 
one  hour;  heat  milk  to  boiling  point,  then  stir 
in  gelatine  and  when  well  stirred  add  yolks  of 
four  eggs  well  beaten  with  the  sugar.  Cook  two 
or  three  minutes,  then  stir  in  whites  of  four 
eggs  beaten  to  stiff  froth.  Flavor  with  vanilla. 
Serve  with  the  following  sauce: 

SAUCE: — 

1  pt.  of  cream, 

%  cupful  of  sugar, 

2  eggs,  whites  beaten  lightly. 
1  teaspoonful  cornstarch. 

Boil  one  minute  and  flavor. 

MRS.  C.  M.  HANSEN. 

QUEEN  OF  PUDDINGS. 

Beat  well  together  the  yolks  of  four  eggs 
and  one  teacupful  of  sugar;'  add  one  quart  of 
milk  and  one  quart  of  bread  crumbs  with  a 
piece  of  butter  as  large  as  an  egg.  When  baked 
spread  with  jelly,  and  on  this  a  frosting  made 
of  the  whites  of  the  eggs  whipped  to  a  froth 
with  five  teaspoonmls  of  sugar  and  the  grated 


178  PUDDINGS 

rind  of  a  lemon.  Put  into  the  oven  and  brown. 

MRS.  F.  GATES. 

BROWN  BETTY. 

Pare  and  core  a  dozen  large  juicy  apples. 
Chop  fine  with  a  hash  knife.  Butter  a  deep 
pudding  dish,  place  first  a  layer  of  chopped 
apples  and  some  bits  of  butter  strewed  over 
them,  then  sprinkle  with  white  sugar.  Flavor 
with  nutmeg,  lemon  essence,  or  the  juice  and 
a  little  of  the  rind  of  a  lemon.  Next  a  layer 
of  bread  crumbs,  then  a  layer  of  apples,  and  so 
on  till  the  dish  is  full,  finishing  with  a  layer  of 
breadcrumbs.  To  be  eat  en  hot  or  cold  with 
cream.  MRS.  M.  R.  MERRITT. 

RICE  PUDDING— (WITHOUT  EGGS). 

1  small  teacupful  of  rice, 
1  cupful  of  brown  sugar, 
1  level  teaspoonful  of  salt, 
Butter  size  of  an  egg, 

1  qt.  of  milk, 

%  cupful  of  raisins,  %  nutmeg. 
Bake  two  hours.      While   baking   stir  the 
pudding  once  or  twice,  else  the  raisins  will  set- 
tle at  the  bottom,  MRS.  GEO.  ABBOTT. 

BAKED  BATTER  PUDDING. 

2  tablespoonfuls  of  lard, 

2  tablespoonfuls  of  butter. 
1  cupful  of  flour  before  sifting, 
1  heaping  teaspoonful  of  baking  pow- 
der, 

1  egg,  a  pinch  of  salt. 
%  cupful  of  milk. 
After   putting   ingredients   together  beat 


PUDDINGS  179 

thoroughly.  Put  any  kind  of  fruit  into  a  bak- 
ing dish,  and  if  not  sweetened  fruit  add  a  little 
sugar,  then  pour  the  batter  over.  Bake  twen- 
ty to  twenty-five  minutes.  Serve  with  any 
preferred  sauce.  This  will  make  batter  suffi- 
cient for  a  pudding  to  serve  five  or  six  persons. 
MRS.  WM.  SUTTON,  Pacific  Grove. 

BATTER  PUDDING. 

(Witii  strawberry  sauce). 

1  cupful  flour,  little  salt, 

1  teaspoonful  baking  powder, 
Sift  together  and  add 

1  tablespoonful  butter, 

1  beaten  egg. 

1  cupful  sweet  milk. 

Bake,  cut  in  squares  and  serve  with  follow- 
ing 

SAUCE: — Four  times  as  much  sugar  as  but- 
ter worked  together,  one  unbeaten  egg;  beat 
all  together  and  add  one  cupful  of  strawber- 
ries. Beat  until  light. 

MRS.  WILL  JACKS,  Pacific  Grove. 

FRENCH  BATTER  PUDDING. 

Put  stale  bread  into  a  pan  of  water  and 
let  it  stand  several  hours.  Squeeze  the  crumbs 
in  your  hands  and  put  them  into  a  pudding- 
dish.  To  each  cupful  of  crumbs  add  two  eggs 
well  beaten.  Forte  lightly  and  add  one  cupful 
"of  milk  and  a  little  salt.  Bake  one-half  hour 
and  serve  with  any  preferred  sa,uce. 

MRS.  B.  L.  HOLLENBECK,  Pacific  Grove. 

COTTAGE  PUDDING. 

%  cupful  of  sugar, 


180  PUDDINGS 

1%  tablespoonfuls  of  melted  butter, 

%  cupful  of  sweet  mill*, 

Y2  pt.  of  flour,  yolk  of  1  egg, 

1  teaspoonful  of  baking  powder, 
White  of  an  egg  beaten  well  and  added  last 

Bake  and  serve  with  any  good  sauce. 

Mug.  M.  L.  DEXTER. 

SPONGE  PUDDING. 

1%  cupful s  of  sugar, 
}/2  cupful  of  water, 

2  cupfuls  of  flour, 

1%  teaspoorifuls  baking  pow'der, 

3  eggs  beaten  separately. 

Steam  one  hour.  MRS.  E.  L.  BAKER. 

PKUNE  PUDDING. 

'Take  one  large  cupful  of  prunes  and  stew 
runtil  very  tender  in  as  little  wrater  as  possible; 
when  cold  remove  pits  and  chop  very  fine,  add 
whites  of  three  eggs  and  half  a  cupful  of  sugar 
beaten  to  a  stiff  froth;  mix  well  and  turn  into 
a  buttered  dish  and  bake  thirty  minutes  in 
moderate  oven.  Serve  with  swreet  cream. 

MRS.  J.  K.  ALEXANDER. 

ORANGE  PUDDING. 

1  pt.  of  milk, 

1  tablespoonful  of  corn  starch, 
%  cupful  of  sugar,  yolks  of  3  eggs. 
Cut  as  many  oranges  as  desired  into  small 
pieces  and  sprinkle  with  sugar  some  time  be- 
fore wanted.    When  custard  has  been  cooked 
and  is  cool,  pour  over  oranges.     Beat  whites 
of  eggs,  flavor  with  vanilla  put  over  top  of 
pudding,  and   place   in   oven   until  a  delicate 


PUDDINGS  181 

brown.  MRS.  WILBUR,  Pacific  Grove. 

PEACH  COBBLERS. 

1%  cupfuls  of  flour,  1  egg, 
1  tablespoonful  of  butter, 
1  tea.spoonful  of  baking  powder. 
A  little  salt  and  milk  to  make  a  soft 
dough.  Peel  peaches,  cut  in  halves,  removing 
stones,  fill  cavities  with  sugar.  Roll  out  a 
small  piece  of  dough,  place  a  peach  in  center, 
sprinkle  more  sugar  over,  bring  dough  around 
the  peach,  pinching  it  well  together  at  the  top, 
place  in  a.  deep  pudding  dish;  repeat  until  the 
bottom  is  covered.  Pour  in  boiling  water  till 
within  one-half  inch  of  the  top  of  cobblers, 
sprinkle  a  heaping  teaspoonful  of  sugar  over 
all,  and  bake  about  one-half  hour.  Apple 
dumplings  are  made  in  same  manner,  substi- 
tuting applet  for  peaches.  Serve  with  wine 
sauce.  MRS.  R.  L.  PORTER. 

PEACH  COBBLER. 

Put  one  qt.  of  sliced  peaches  in  pudding 
dish  and  heat;  add  small  pieces  of  butter,  one 
cupful  white  sugar  and  a  little  water.  Take 
two-thirds  cupful  sweet  milk,  four  tablespoon- 
fuls  melted  butter,  one  and  one-half  cupfuls 
flour  and  one  teaspoonful  baking  powder;  stir, 
spread  over  fruit  and  bake.  Eat  with  cream 
and  sugar.  MRS.  A.  J.  ABBOTT. 

DUTCH  APPLE  PUDDING. 

•          1  pt.  of  flour,  1  egg, 

1%  tea-spoonfuls  of  baking  powder, 
1%  tea  spoonfuls  of  salt, 
%  cupful  of  butter  rubbed  into  flour, 
%  of  a  cupful  of  cold  water, 


182  PUDDINGS 

4  or  5.  sour  apples,  pared,  cored  and 

quartered. 

Beat  eggs,  add  to  it  the  cold  water  and 
stir  into  the  flour.  Spread  thinly  in  well  but- 
tered, shallow  pans.  Place  the  apples  on  the 
dough  and  sprinkle  over  them  sugar  and  nut- 
meg. Bake  from  twenty  to  thirty  minutes  and 
serve  with  the  following 

LEMON  SAUCE: — 

%  cupful  of  sugar, 
%  cupful  of  butter,  1  egg, 
Juice  and  grated  rind  of  a  lemon, 
1  teaspoonful  of  nutmeg, 
Y2  cupful  of  boiling  water. 
Cream  butter  and  sugar,  then  beat  in  egg, 
lemon  and  sugar.      Beat  well,  then  add  water. 
Cook  over  boiling  water,  stirring  constantly. 

MRS.  JOHN  HARVEY. 

VEGETABLE  PUDDING. 

1  cupful  of  suet, 
1  cupful  of  sugar, 
1  cupful  of  grated  apples, 
1  cupful  of  grated  carrots, 
1  cupful  of  grated  potatoes, 
1  cupful  of  flour, 

1  cupful  each  of  raisins,  and  currants, 
1  cupful  bread  crumbs,  little  salt. 
Boil  three  hours.         MRS.  J.  B.  PORTER. 

CARROT    PUDDING. 

1  cupful  carrots, 
1  cupful  potatoes, 
1  cupful  sugar, 
1  cupful  flour, 
%  cupful  butter, 


PUDDINGS  183 

1  teaspoonful  soda  put  in  raw  potatoes 
1%  cupful  currants,  raisins,  mixed, 
Pinch  of  salt,  spices  to  taste. 
Grate  vegetables  and  steam. 

MRS.  JOHN  HEBBRON. 

BAKED  INDIAN  PUDDING. 

2%  cupfuls  of  milk, 

%  cupful  each  of  corn  meal  and  sugar, 

1  spoonful  of  flour, 

2  eggs, 

Butter  size  of  half  an  egg, 


i/ 


cupful  of  brown  sugar, 


1  teaspoonful  each  of  salt  and  allspice. 
.  Put  one  and  one-half  cupfuls  of  milk  on 
the  stove  to  heat.  When  scalding  hot  stir  in 
the  corn  meal;  Avet  with  little  of  the  cold  milk. 
Remove  from  stove  and  add  sugar,  salt  and 
butter;  when  cool  add  eggs,  flour,  allspice  and 
remainder  of  milk.  Bake  slowly  two  hours. 
Serve  with  creamed  butter  and  sugar. 

MRS.  GEO.  ABBOTT. 

TAPIOCA  PUDDING. 

One  cupful  tapioca  soaked  over  night  in 
two  cupfuls  milk.  Beat  two  tablespoonfuls 
butter  with  one  cupful  sugar,  add  four  beaten 
yolks,  two  cupfuls  milk,  then  tapioca,  and 
lastly  four  beaten  whites.  Bake  very  slowly 
for  one  hour.  MRS.  J.  W.  STIRLING. 

SAGO  PUDDING. 

Boil  one  qt.  milk  and  one.  cupful  sugar  to- 
gether; add  three  tablespoonfuls  sngo  find  stir 
until  cooked.  Add  yolks  of  two  eg£'s  well 
beaten,  small  lump  of  butter  and  two  tea- 


184  PUDDINCiS 

spoonfuls  vanilla.    Turn    into    a   glass  dish; 
beat  whites  to  froth  and  stir  in  lightly. 

L.  A.  S. 

CHEESE  PUDDING. 

Cover  the  bottom  of  a  porcelain  dish  with 
bread  crumbs,  then  layer  of  cheese  cut  in  small 
pieces,  more  bread  crumbs  and  cheese,  until 
dish  is  filled.  Last  layer  should  be  cheese. 
Beat  an  egg  in  a  large  cup  and  fill  up  with 
milk;  add  salt  and  pour  over  bread  and  cheese. 
Bake  half  hour.  It  is  light  and  puffy. 

MRS.  C.  SIEGHOLD. 

CRACKER  PUDDING. 

2  cupfuls  of  milk,  2  eggs, 

%  cupful. rolled  cracker, 

%  cupful  sugar, 

%  teaspoonful  of  soda, 

Butter  size  of  a  walnut,  little  salt. 
Warm  milk,  add  cracker  crumbs,  yolks  of 
eggs  and  sugar  beaten  together;  salt,  soda, 
butter,  and  last  whites  of  eggs  beaten  to  stiff 
froth.  Bake  about  twenty  minutes.  Serve 
with  blackberrv  jam  and  swreetened  cream. 

A.  L.  P. 


Pudding  Sauces 

STRAWBERRY  SAUCE. 

Piece  of  butter  the  size  of  a  large  walnut, 
enough  powdered  sugar  to  work  up  the  butter 
into  a  cream,  several  strawberries  mashed  and 
stirred  into  butter  and  sugar.  This  is  a  deli- 
cious sauce  for  bread  puddings.  The  amount 


PUDDING    SAUCES  185 

given  is  sufficient  for  two  people. 

MKS  WILBUR,  Pacific  Grove. 

STRAWBEIUUIY    SAUCE. 

%  of  a  cupful  of  butter, 
1  cupful  of  sugar. 
The  beaten  white  of  one  egg. 
1  cupful  of  mashed  strawberries. 
Mix  well.     Very  nice  made  of  red  raspber- 
ries. MRS.  H,  A.  MITCHELL,  Palo  Alto. 

ORANGE  PUDDING  SAUCE. 

1  cupful  of  powdered  sugar, 
1  large,  or  2  small  oranges, 
1  egg  (yolk). 

Grate  peel,  squeeze  juice,  add  beaten  yolk, 
then  sugar,  and  beat  well  for  twenty  minutes. 
MRS.  D.  A.  SMITH,  San  Jose. 

FAVORITE  PUDDING  SAUCE. 

1  cupful  each  of  sugar,  and  water, 

1  cupful  of  sweet  cream, 

l/2  teaspoonful  salt,  little  vanilla. 

4  teaspoonfuls  of  corn  starch. 
Dissolve  sugar  in  water  and  let  heat  gra- 
dually. When  hot  stir  in  corn  starch  mixed 
smooth  with  little  cold  water;  add  salt  and 
stir  until  clear;  remove  from  fire  and  when 
cold  whip  cream,  stir  into  the  sauce,  and  whip 
together  for  two  or  three  minutes.  Half  this 
quantity  is  sufficient  for  a  small  family.  Very 
delicious  sauce  for  puddings,  particularly  fruit 
puddings,  and  is  equal  to  whipped  cream. 

MRS.  H.  S.  BALL., 


SEND  YOUR  NEWLY  MSRRIED  FRIEND 

2t  COF»Y   OF  CRUMBS   FROM    EVER  Y  BODY'S  XH.BLE; 


186  PUDDING  SAUCES 

SOUR  SAUCE. 

%  pt.  of  water,  %  cupful  sugar, 
2  teaspoonfuls  of  corn  starch, 
Butter  half  the  size  of  an  egg, 
2  teaspoonfuls  of  vinegar,  nutmeg. 
When  water  is  hot  put  in  butter,  sugar, 
vinegar,  and  corn  starch  wet  up  wjth  little  cold 
water.  Cook  until  thick.    Very  nice  sauce  for 
plum  or  fruit  puddings.    MRS.  W.  H.  CLARK 

FOAMING  SAUCE. 

1  cupful  sugar, 

2  large  tablespoonfuls  butter. 
1  tablespoonful  flour. 

Beat  well  together,  then  stir  in  large  cup 
boiling  water,  and  let  all  boil  a  few  minutes. 
If  too  thick,  add  little  more  water.  Just  be- 
fore serving  pour  the  hot  sanr-e  over  well  beat- 
en white  of  an  egg;  beat  well,  adding  any  de- 
sired flavoring.  MRS.  I.  A.  BALL. 

FOAMING  SAUCE. 

1  large  tablespoonful  of  butter, 
1  teacupful  of  sugar, 

1  tablespoonful  of  boiling  water. 
Beat  well  together,  add  yolk  of  one  egg, 

beaten  white  added  last.     As  it  goes  to  table 
add  little  wine.  MRS.  E.  F.  HAWKINS. 

WINE  SAUCE. 

2  cupfuls  of  sugar, 
l/2  cupful  butter, 

1  cupful  sherry  or  angelica  with  a   lit- 
tle brandy. 

Stir  sugar  arid  butter  to  a  cream;  add 
wine  drop  by  drop.  When  mixed,  put  into. 


PUDDING  SAUCES  187 

sauce  dish  and  place  in  basin  of  hot  water;  do 
not  stir,  but  allow  to  melt  undisturbed,  and  it 
forms  a  delicious  foam.  MRS.  J.  F.  BIBLEM. 

WINE  SAUCE. 

Cream  one-third  cupful  of  butter,  and 
three-fourths  cupful  of  sugar,  and  just  before 
serving  stir  in  a  small  cupful  of  boiling  starch, 
made  of  flour  or  corn  starch,  with  nutmeg 
and  wine  or  brandy,  or  other  flavoring,  if  pre- 
ferred. Miss  0.  M.  JENNE,  Santa  Cruz. 

HARD    SAUCE. 

One-half  cupful  butter  well-beaten;  stir  in 
slowly  one  cupful  fine  sugar  and  beat  to  a 
cream.  Flavor  with  nutmeg  or  little  brandy. 
Pile  on  a  plate  to  serve.  The  white  of  an  egg 
beaten  stiff  and  added,  beating  all  together 
makes  it  very  delicate  and  creamy. 

MRS.  WM.  SUTTON,  Pacific  Grgve. 


SALINAS  HOTEL         '*-*!!??' 

from  all  trams 


A  Popular 


Family  Hotel 


Convenient,  cheerful  and  quiet 


Terms  $1.25  to  $1.50  per  CASTROVILLE  ST. 

day.     Single  meals  250.  NEAR  MAIN 

Special  ntes  by  the    *  J.    P.    LAURITZEN 

week  or  month.  Proorietor 


Fancy  Desserts 


"Custards  for  supper,  and  an  endless  host  of 
other  such  ladylike  luxuries." 

— SHKLLKV. 

FLOATING  ISLAND. 

9  tablespoonfuls  pulverized  sugar, 

3  tablespoonfuls  of  any  acid  jelly, 

Whites  of  two  eggs, 

Juice  of  one  large  lemon. 
Put  all  ingredients  on  large  platter;  beat 
slowly  and  steadily  for  thirty  minutes;  pour 
mixture  over  a  dish  of  rich  preserves,  and 
over -that  a  pt.  of  rich  cream.  If  this  is  too 
rich  try  it  over  canned  peaches,  leaving  out 
all  the  peach  juice.  This  dish  is  often  spoiled 
by  beating  whites  of  eggs  before  adding  other 
ingredients.  MRS.  U.  HABTNELL. 

STRAWBERRY  SHORTCAKE. 

1  pt.  of  flour,. 

1  heaping  tablespoonfnl  of  sugar, 
%  cupful  butter, 

2  teaspoonfuls  baking  powder. 

Melt  butter;  wet  with  sweet,  milk  to  make 
as  soft  as  tea  oake;  bake  in  pie  tins;  when  done 
cut  open  and  butter;  p;it  crushed  and  sweet- 
ened strawberries  between. 

Miss  PERRY,  Monterey. 

H.     H,     Mason,     Red     Bazaar,  Sells 

Crumbs    From    Everybody's    Table 


FANCY  DESSERTS  189 

STRAWBERRY  SHORTCAKE. 

2  heaping  tablespoonfuls  lard, 

1  qt.  flour, 

2  teaspoonfuls  baking  powder. 

Sift  dry  ingredients.  Rub  lard  into  flour 
add  water  (stirring  with  spoon)  to  make  a 
soft  dough,  just  stiff  enough  to  roll.  Turn  on 
to  floured  board,  do  not  knead,  but  make  into 
round  shape  with  hands,  then  roll  out  about 
an  inch  thick.  Bake  in  long  tin,  split,  butter 
plentifully  and  put  crushed  and  sweetened 
strawberries  or  raspberries  between.  Can  also 
be  used  as  a  supper  bread,  cutting  into 
squares.  MRS.  GEO.  LITTLE,  Pacific  Grove. 

STRAWBERRY  PUFFS. 

With  the  fingers  rub  into  one  pt.  of  sifted 
flour  one  large  tablespoonful  butter,  a  pinch 
of  salt,  one  and  <  >ne-fourth  teaspoonful  of  bak- 
ing powder;  stir  in  swreet  milk  to  make  a  soft 
•dough.  Roll  dough  out  to  about  half  an  inch 
in  thickness;  cut  in  squares.  In  each  square 
put  three  or  four  strawberries,  cover  fruit  with 
the  dough  and  roll  lightly  until  it  is  a  round 
ball.  Steam  fifteen  minutes.  Serve  at  once 
with 

STRAWBERRY  SAUCE:— 

Stir  one-half  cupful  butter  until  soft  and 
creamy;  then  stir  in  one  cupful  powdered  su- 
gar and  beat  well.  Add  half  dozen  mashed 
strawberries  one  at  a  time.  Place  sauce  on 
ice  until  needed.  MRS.  C.  L.  PIODA. 

STRAWBERRY  BLANC  MANGE. 

Stew  ripe  strawberries,  strain  off  juice  and 
sweeten  to  taste;  place  over  fire  and  when  it 


190  FANCY  DESSERTS 


boils  stir  in  corn  starch  a»4  wet  in  water,  al- 
lowing two  tablespoonfuls  corn  starch  to  ev- 
ery pt.  of  juice.  Stir  constantly  until  suffici- 
ently cooked.  Pour  into  wet  moulds  and  set 
away  to  cool.  Serve  with  cream  and  sugar, 
and  if  desired  scatter  fresh  strawberries 
around.  MRS.  WILBUR,  Pacific  Grove. 

STRAWBERRY  SALAD. 

One  pineapple,  fresh  or  canned;  fresh  straw- 
berries, twice  as  much  berries  as  pineapple; 
strained  and  sweetened  juice  of  two  oranges 
and  three  lemons.  Instead  of  slicing  pineap- 
ple, tear  apart  in  small  pieces.  Fill  a  glass 
dish  with  alternate  layers  of  strawberries  and 
pineapple,  with  layer  of  berries  at  bqttom  and 
on  top;  then  pour  over  the  whole  the  juice  of 
lemons  and  oranges  and  whatever  juice  there 
may  be  of  pineapple.  This  is  an  exceptionally 
fine  combination  of  flavors.  It  should  bek  ept 
in  a  very  cool  place  or  on  ice  until  served. 

MRS.  F.  MAY,  Soquel. 

STRAWBERRY  MERINGUE. 

Make  good  puff  paste;  cut  out  size  of  din- 
ner plate,  and  bake  to  a  light  brown  in  quick 
oven.  Draw  to  oven  door,  lay  strawberries 
rolled  in  sugar  over  it;  cover  these  an  inch 
deep  with  meringue  made  of  whites  of  four 
eggs  Avhipped  stiff  with  three  tablespoonfuls 
powdered  sugar.  Bake  until  meringue  is  tinged 
with  yellow  brown.  Eat  fresh,  but  not  hot. 
MRS.  WILBUR,  Pacific  Grove. 

DELICATE  DESSERT. 
Three-fourths  of  a  box  of  gelatine  dissolved 


FANCY  DESSERTS  191 

in  one  cupful  cold  water;  add  juice  of  two 
lemons,  two  cupfuls  sugar  and  one  cupful  boil- 
ing water.  Stir  till  all  is  dissolved,  then  set 
away  to  cool  till  it  begins  to  jelly  when  you 
add  two  oranges  peeled  and  cut  in  small  pieces, 
two  bananas  peeled  and  sliced,  six  figs  cut  in 
little  bits,  and  twelve  English  walnuts  broken 
up.  Stir  fruits  and  nuts  wTell  through  jelly  and 
leave  over  night  to  harden.  Serve  with  cream. 
.  MRS.  K.  L.  PORTER. 


TROPICAL  SALAD. 

1  large  pineapple, 

9  bananas,  6  oranges,  4  lemons. 

1  pt.  of  sherry,  1  box  of  gelatine. 

2  dozen  strawberries  or  cherries, 
1  small  cupful  blanched  almonds. 

Make  pyramid  of  the  large  fruit  in  a  deep 
dish  as  follows:  Pare  a  pine  apple,  slice 
across,  and  quarter  from  apex  to  base,  (still 
holding  its  natural  shape)  and  place  in  center 
of  dish;  peel  and  quarter  bananas  lengthwise, 
allowing  to  remain  together  at  one  end,  and 
stand  around  pineapple;  pare,  slice  and  re- 
move seeds  from  oranges  and  two  lemons, 
and  arrange  between  bananas  and  bottom  of 
dish;  make  wine  jelly  and  pour  in  dish,  drop- 
ing  in  nuts  and  small  fruit  before  it  is  firmly 
set. 

WINE  JELLY:— 

Soak  box  of  gelatine  in  one-half  pt.  cold 
water,  two  hours;  pour  on  one  and  one-half 
pts.  boiling  water  and  stir  until  dissolved;  add 
juice  of  two  lemons  and  sweeten  to  taste; 
strain  and  add  one  pt.  sherry.  To  be  served 
with  mayonnaise,  or  as  a  dessert  with  whipped 


192  FANCY  DESSERTS 

cream.  MRS.  J.  F.  BIRLEM,  S.  F. 

VELVET  CREAM. 

1  large  pt.  of  milk, 

3  dessert  spoonfuls  of  corn  starch. 

4  heaping  tablespoonfuls  sugar, 
A  small  piece  of  butter, 

3  eggs,  flavoring  to  taste. 
Put  milk  and  butter  on  stove;  mix  corn 
starch  and  sugar  together,  add  milk  to 
moisten,  then  yolks  and  beat  well;  when  milk 
is  warm  mix  nil  together  and  stir  continuously 
until  thoroughly  cooked,  then  flavor.  Turn 
into  a  dish,  heap  upon  it  the  whites  of  eggs 
beaten  stiff  with  three  dessert  spoonfuls  sugar; 
place  in  oven  to  brown  lightly. 

MRS.  0.  S.  TRIMMER,  Pacific  Grove. 

BANANA  CREAM. 

Five  bananas,  five  ounces  of  sugar,  one- 
half  pt.  of  cream,  one-half  wine  glassful  of 
brandy,  one-half  ounce  of  gelatine,  one  lemon 
(juice  only).  Pound  bananas  and  sugar  in  a 
mortar;  beat  cream  to  stiff  froth  and  stir  in 
bananas  and  brandy  and  lemon  juice;  mix 
well,  then  add  gelatine  dissolved  in  little  boil- 
ing water;  pour  into  a  mould  and  stand  on 
ice  or  in  a  cold  place.  MRS.  C.  F.  LACEY. 

ITALIAN  CREAM. 

One-half  box  gelatine  dissolved  in  one- 
half  pt.  milk;  add  pt.  of  milk  and  yolks  of  four 
eggs:  stir  while  boiling  and  sweeten  to  taste; 
take  from  stove,  flavor  with  one  teaspoonful 
of  vanillla  and  one  wine  glassful  of  brandy; 
stir  in  whites  of  eggs  well  beaten  and  pour  into 


FANCY    DESSERTS  193 

a  mould  to  harden;  serve  with  whipped  cream. 

MBS.  J.  J.  KELLY. 

WHIPPED  CREAM. 

To  each  cupful  of  good  cream,  not  more 
than  twenty-four  hours  old,  allqw  four  tea- 
spoonfuls  sugar;  beat  cream  with  an  egg- 
beater  to  stiff  froth,  being  careful  not  to  whip 
too  much  or  it  Avill  turn  to  butter;  add  sugar 
and  flavor  with  one-half  teaspoonful  vanilla, 
or  little  strawberry  or  other  fruit  juice.  Pile 
in  a  glass  dish  and  serve  on  pieces  of  cake  as 
dessert.  One  cupful  of  cream  will  make  about 
a  pt.  when  whipped.  MRS.  H.  S.  BALL. 

OKAN.GE  CREAM. 

Juice  of  six  oranges,  or  one  qt.  of  juice; 
one-half  box  of  gelatine,  sugar  to  taste.  Let 
come  to  a  boil  and  strain  into  mould.  Serve 
with  whipped  cream.  Strawberry  juice  can  be 
used  instead  of  oranges.  MRS.  F.  MAY,Soquel 

LEMON    CREAM. 

4  eggs,  1  large  lemon, 

4  tablespoonfuls  of  sugar, 

4  tablespoonful  of  cold  water. 
Beat  yolks  of  eggs,  sugar,  grated  rind, 
juice  of  lemon,  and  water  together;  put  in 
granite  double  boiler  and  cook,  stirring  con- 
stantly until  it  thickens.  Add  whites  of  the 
eggs  beaten  with  two  tablespoonfuls  of  sugar. 

MRS.  H.  M.  ST ANTON,  National  City. 

LEMON  CREAM. 

Put  on  the  stove  two  cupf  uls  of  hot  water, 
into  it  the  juice  and  grated  rind  of  one  large 


194  FANCY  DESSERTS 

or  two  small  lemons,  into  this  the  beaten  yolks 
of  three  eggs  and  two  tablespoonfuls  of  corn 
starch  or  flour  mixed  smooth  with  water; 
sweeten  to  taste.  Have  ready  the  three  beaten 
whites  of  the  eggs,  which  stir  slowly  into  the 
above  mixture  when  it  is  about  to  boil;  let 
boil  a  moment,  stirring  all  the  time. 

MRS.   M.  E.  HOOLE,  Pacific  Grove. 

LEMON  CREAM. 

Beat  together  the  juice  of  two  lemons  and 
two  cupfuls  sifted  sugar,  then  add  yolks  of  five 
eggs.  Put  on  thestovrein  double  boiler;  let 
come  to  a  boil,  and  add  quickly  whites  of  the 
eggs  beateii  to  stiff  froth.  Stir  all  together, 
take  immediately  from  fire,  pour  into  moulds 
or  desseit  dishes  and  serve  with  cream. 

MRS.  JOB  WOOD. 

SAGO    CREAM. 

Soak  two  tablespoonfuls  sago  half  an  hour 
in  cupful  warm  water.  Drain  off  water,  if  any 
is  left,  put  sago  in  double  boiler  with  pt.  of 
milk  and  little  salt.  Beat  yolks  of  two  eggs 
with  four  tablespoonfuls  sugar  to  a  cream, 
and  when  milk  is  hot  stir  in  egg  and  sugar, 
stirring  constantly  until  it  thickens,  then  re- 
move immediately  from  the  fire;  flavor  with 
vanilla  and  pour  into  a  glass  dish .  Beat  whites 
of  eggs  to  stiff  froth,  add  three  tablespoonfuls 
sugar  and  beat  till  smooth.  Pile  on  to  cream 
and  set  in  oven  to  brown.  Set  dish  in  cold 
water  and  it  will  not  break.  Serve  either  warm 
or  cold.  Tapioca  can  be  prepared  tn  same 
manner.  MRS.  A.  W.  ANDERSON,  Pacific  Grove 


FANCY  DESSERTS  195 

SPANISH  CREAM. 

Dissolve  one-half  box  gelatine  in  water  suf- 
ficient to  cover;  boil  one  pt.  milk,  then  add 
gelatine.  Beat  together  yolks  of  three  eggs 
and  one-half  cupful  sugar;  add  to  mixture,  al- 
lowing it  to  remain  on  stove  ten  minutes 
longer.  Remove  from  stove  and  add  whites  of 
three  eggs,  beaten  to  a  froth;  stir  well  and  put 
in  mould.  MRS.  M.  MC.HARRY. 

SPANISH  CREAM. 

1  oz.  of  gelatine, 

1  qt.  of  milk.' 

4  eggs,  sugar  to  taste. 
Dissolve  gelatine  in  milk;  beat  yolks  of 
eggs  to  a  cream  and  add  little  sugar;  stir  in 
dissolved  gelatine,  then  stir  the  whole  over  fire 
until  it  looks  like  curdled  milk;  remove  at 
once  and  flavor  with  vanilla.  Have  whites  of 
eggs  beaten  to  stiff  froth  and  stir  into  custard 
as  soon  as  it  is  removed  from  fire.  Pour  mix- 
ture into  moulds  and  set  in  cool  place.  In 
twenty-four  hours  it  will  be  ready  for  use.  The 
top  looks  clear  as  amber  and  custard  should 
be  below.  Serve  with  a  sauce. 

MRS.  H.  SAMUELS. 

PINEAPPLE  CREAM. 

l/2  box  gelatine, 
%  cupful  cold  water, 
Y2  cupful  boiling  water, 
1  can  pine-apple, 

1  pt.  whipped  cream,  sugar  to  taste. 
Dissolve  gelatine  in  cold  water,  add  boil- 
ing water  and  strain,  then  the  chopped  pine- 


196  FANCY  DESSERTS 

apple,  sugar  and  cream;  beat  all  thoroughly 
and  pour  into  a  mould.  MRS.  F.  MAY,Soquel. 

PINEAPPLE   SPONGE. 

One  qt.  pineapple  juice  in  which  a  package 
of  gelatine  has  been  dissolved;  put  on  fire  and 
bring  to  boil,  then  sweeten  to  taste;  when 
nearly  cold, 'beat  until  it  is  a  white  foam  and 
quite  stiff,  then  beat  in  whipped  whites  of  four 
eggs  and  set  away  until  stiff  and  cold;  serve 
writh  cream.  MRS.  V.  I).  BLACK. 

RASPBERRY   PUFF. 

t 
To  one  cupful  of  fresh  raspberries  add  one 

of  sugar,  and  the  white  of  one  egg;  beat  to- 
gether one  hour  or  till  your  are  tired;  straw- 
berries may  be  used.  MRS.  F.  MAY,  Sequel. 

A  DISH  OF  SNOW. 

Six  large  apples  put  in  cold  water  and  kept 
on  stove  until  soft;  remove  skins,  and  cores, 
and  put  pulp  in  a  basin  and  beat  to  froth. 
Beat  whtes  of  six  eggs  very  stiff  and  add  one- 
fourth  Ib.  of  sugar;  mix  with  apples  and  beat 
till  like  snow;  add  vanilla  or  lemon  and  heap 
high  on  a  glass  dish;  serve  with  cream  either 
whipped  or  plain.  MRS.  J.  W.  STIRLING. 

CORN  STARCH  BANANA  PUDDING 
CUSTARD. 

1  qt.  of  milk, 
Yolks  of  three  eggs, 

2  tablespoonfuls  of  corn  starch, 
Sweeten  and  flavor  to  taste. 

Slice  three  bananas  and  put  into  custard 
while  hot,  then  pour  into  a  glass  dish,  When 


FANCY  DESSERTS  197 

cold,  beat  whites  of  eggs  to  stiff  froth,  sweeten 
a  little  and  lay  on  top  of  pudding. 

MRS.  H.  W.  SEALE. 

MOONSHINE. 

Beat  whites  of  six  eggs  very  stiff  with  six 
tablespoonfuls  sugar.  Cut  up  one  doz.  ripe 
mellow  peaches  and  stir  them  in.  Serve  with 
whipped  cream.  MRS.  H.  M.  FROST. 

SNOW  PYRAMIDS. 

Beat  to  stiff  foam  whites  of  six  eggs,  add 
small  teacupful  currant  jelly,  and  whip  all  to- 
gether. Sweeten  to  taste.  Fill  as  many  sau- 
cers, as  you  have  guests,  half  full  of  cream, 
dropping  in  the  center  of  each  saucer  a  table- 
spoonful  of  the  beaten  eggs  and  jelly  in  the 
shape  of  a  pyramid.  Season  with  lemon. 

MRS.  FANNIE  R.  BARKLEY. 

FRUIT  TAPIOCA. 

Two  tablespoonfuls  tapioca  soaked  over 
night  in  little  water;  in  the  morning  add  one- 
half  cupful  sugar,  one  pt.  milk  and  one  egg. 
Heat  milk,  add  tapioca  and  boil  twenty  minu- 
tes. Add  yolk  of  egg,  sugar,  two  teaspoonfuls 
flour,  and  a  little  salt,  to  milk,  boil  five  minu- 
tes and  pour  into  a  dish.  Beat  white  of  egg 
with  one  and  a  half  tablespoonfuls  sugar, 
spread  ovar  top  and  set  in  oven  a  few  minutes. 
Pare  and  slice  bananas,  peaches  or  oranges, 
place  in  the  bottom  of  a  g'lass  dish  and  sprinkle 
with  sugar.  Wet  a  knife,  slip  around  the  edge 
of  pudding  to  loosen,  and  lay  over  the  fruit. 
MRS.  CHAS.  NOBLE,  Pacific  Grove. 

H.     H,     Mason,     Red     Bazaar,  Sells 

Crumbs     From     Everybody's     Table 


198  FANCY  DESSERTS 

FRUIT  TAPIOCA  PUDDING. 

Soak  one-half  cupful  of  tapioca  in,  water 
over  night.  In  the  morning  cook  it  in  a  double 
boiler  till  clear;  add  one  cupful  of  raspberry 
jam,  a  little  salt  and  a  small  piece  of  butter; 
stir  well,  turn  it  into  a  mould  and  set  away  to 
cool  and  harden.  Serve  with  whipped  cream. 

MRS.  R.  L.  PORTER. 

APPLE  CAKE. 

A  small  loaf  of  bread,  grated, 
%  cupful  each  of  butter  and  sugar, 
2  tablespoonfuls  of  currant  jelly, 
6  or  8  large  apples,  pared,  cored  and 

sliced  very  thin,  little  nutmeg. 
Heat  butter  and  bread  in  a  pan.  Stir 
apples,  jelly,  sugar  and  nutmeg  together,  and 
let  stand  about  half  an  hour.  Butter  your  tin 
well,  line  it  first  with  the  prepared  bread,  then 
layer  of  apples,  then  layer  of  the  bread  again. 
Take  two  layers  of  apples  and  three  layers  of 
bread.  Very  nice,  when  cold  to  slice  and  place 
whipped  cream  on  slices. 

MRS.  C.  M.  HANSEN. 

TIPSY  CAKE. 

Divide  a  stale  sponge  cake  through  center; 
take  upper  half  and  lay  brown  side  down  in  a 
deep  dish;  separate  one-fourth  Ib.  of  lady  fing- 
ers and  put  on,  then  one-fourth  Ib.  of  maca- 
roons. Blanch  a  few  almonds  and  sprinkle 
over  cakes;  pour  over  one-half  glassful  sherry 
and  same  of  brandy;  spread  over  this  a  thick 
layer  of  raspberry  jam,  then  pour  on  a  boiled 
custard;  garnish  with  whipped  cream. 

MRS.  L.  G.  HARE. 


FANCY  DESSERTS  199 

LEMON  SPONGE  PIE. 

3  eggs, 

1    teaspoonful    baking    powder    with 

flour, 

1  cupful  each  of  sugar  and  flour, 
3  tablespoonfuls  of  water, 
Mix;  bake  in  deep  dish  size  of  pie  plate. 
Custard  for  above  pie— 
12  yolks  of  eggs, 
6  lemons,  juice, 

1%  tablespoonfuls    of    sugar   to    each 

lemon  or  nine  tablespoonfuls  in  all. 

Mix  arid  boil  until,  quite  thick  then  set  aside 

to  cool.   When  cold,  add  very  gently  the  whites 

of  the  eggs  beaten  very  stiff    and  stir  until 

thoroughly  mixed.    Split  the  cake,  lay  each 

half  in  a  pie  plate  and  pour  the  cooked  custard 

over  them   and  bake  in  as  slow  an  oven  as 

.possible  for  at  least  a   half   an    hour.    This 

quantity  will  make  two  pies. 

Mies.  I).  J.  SPENCE. 

LEMON  CHEESE  CAKE. 

3  eggs, 

l/2  lb.  sugar, 

%  lb.  butter,  juice  of  two  lemons. 
Beat  eggs  and  sugar  together;  add  juice 
and  butter  (not  melted).  Put  into  double 
boiler  and  stir  a  little.  This  quantity  makes 
two  pies.  Line  a  pie  tin  with  nice  crust  and 
slit  the  edge  an  inch  apart  all  round.  Pour 
custard  into  pie  crust  and  turn  down  every 
other  square  formed  by  the  slits.  Bake  in 
quick  oven.  When  done  it  resembles  a  sun- 
flower. MRS.  E.  M.  HOAGLAND. 

SEND   YOUR  NEWLY    M  7*  R  R  I  E  O  FRIEND 

K.  COJPY   OF  CRUMBS  FROIVT    EVERYBODY' 


200  FANCY  DESSERTS 

PINEAPPLE  MACAROON  PUDDING. 

Take  a  can  of  pineapple,  drain  juice  from 
it  and  chop  pineapple  very  fine;  add  to  juice 
an  equal  amount  of  water,  yolks  of  two  eggs 
well  beaten,  tablespoonf nl  corn  starch  mixed 
with  little  water,  and  vanilla  to  taste;  boil 
juice  and  when  boiling  stir  in  above  mixture; 
boil  two  or  three  minutes.  Take  a  pudding 
dish,  put  in  layer  of  macaroons,  then  layer- 
chopped  pineapple,  and  over  it  sprinkle  sugar; 
then  another  layer  of  macaroons,  of  pineapple, 
and  sugar;  over  this  pour  the  custard.  Beat 
whites  of  eggs  to  stiff  froth,  add  little  sugnr. 
put  over  pudding  and  place  in  oven  for  few 
minutes.  Instead  of  beaten  whites  of  eggs 
whipped  cream  can  be  used,  but  if  used,  do  not 
put  in  oven.  MRS.  D.  J.  SPENCE. 

DUCHESS  PUDDING. 

One-fourth  Ib.  pearled  tapioca  soaked  over 
night  in  cold  water  to  cover.  In  the  morning, 
if  water  is  all  soaked  away,  pour  on  little  more 
water,  add  little  salt,  boil  until  clear,  then  add 
one  cupful  of  sugar,  juice  of  two  lemons,  and 
one  can  or  one  cupful  chopped  pineapple.  Stir 
well  and  set  away  to  cool.  When  cold,  and 
partially  set,  add  well  beaten  whites  of  five 
eggs.  Serve  with  whipped  creatn.  Sufficient 
for  twelve  persons. 

MRS.  PHILIP  OVER,  Pacific  Grove. 

CREAMED  BANANAS. 

Slice  bananas  and  strew  with  sugar;  whip 
a  cupful  of  cream  very  light,  and  whip  white 
of  an  egg  to  stiff  froth.  Put  egg  and  cream 
together  with  tablespoonful  sugar  and  pour 


FANCY    DESSERTS  201 

over  bananas.    Peaches  are  nice  served   the 
same  way.  MRS.  BATES,  Pacific  Grove. 

CRANBERRY  PUFFS. 

1  pt.  of  cranberries, 

1  pt.  of  flour, 

2  teaspoonfuls  of  baking  powder, 

1  tea  spoonful  of  salt, 

2  eggs. 

Add  enough  sweet  milk  to  make  a  batter 
little  thicker  than  for  cakes.  Grease  six  or 
seven  teacups  thoroughly,  fill  half  full,  set  in  a 
steamer  and  steam  an  hour.  Perfect  puff  balls. 
Serve  with  wine  sauce. 

MRS.  CHAS.  S.  BACHELDER. 

ROLEGOES. 

%  Ib.  sago, 

1  pt.  cold  water, 

12  ozs.  of  loaf  sugar.  • 
Boil  together  till  clear,  then  add  apricot 
or  any  other  jam;  pour  into  small  cups  and 
when  quite  cold  turn  out  and  serve  with  cus- 
tard in  the  dish,  but  do  not  pour  it  over  the 
moulds.  MRS.  A.  L.  MITCHELL. 

ORANGE  JELLY  BASKETS. 

Take  a  very  sharp  knife  and  make  a  ring 
around  the  center  of  the  orange,  then  a  strip 
one  inch  or  less  across  the  top  for  a  handle. 
Remove  the  section  between  the  handles  and 
top;  then  take  a  salt  spoon  and  remove  with 
it  all  the  pulp. 

FILLING. — Make  an  orange  gelatine,  fill  the 

H.      H,     Mason,     Red     Bazaar,  Sell's 

Crumbs     From     Everybody's     Table 


202  FANCY  DESSERTS 

baskets    and    cover   with   grated     cocoahut. 
Serve  with  whipped  cream. 

MRS.  GEO.  LITTLE,  Pacific  Grove. 

PINEAPPLE  JELLY. 

Soak  one-half  box  gelatine  in  cold  wa- 
ter to  cover  it;  pour  on  one  cupful  boiling  wa- 
ter, add  juice  from  a  can  of  whole  pineapple,  a 
wine  glass  of  white  wine,  and  two  tablespoon- 
fuls  sugar;  place  the  whole  pineapple  in  the 
dish  in  which  it  is  to  be  served;  pour  jelly  over 
it  and  set  it  in  a  cool  place  until  hard.  To  be 
served  with  or  without  whipped  cream. 

MRS.  C.  SIEGHOLD. 

PRUNE  JELLY. 

Take  one  pound  of  prunes,  wash  well  and 
cover  with  water.  Soak  over  night.  In  the 
morning  boil  in  the  same  water  until  -soft 
enough  to  remove  the  pits.  Line  a  mould  with 
the  prunes.  To  the  juice  add  half  a  cupful  or 
more  of  sugar,  juice  and  rind  of  two  lemons, 
and  stick  cinnamon  to  suit  taste;  boil  all  to- 
gether. Have  ready  half  a  package  of 
gelatine  dissolved  in  one-half  cupful  of  water: 
pour  into  the  boiling  syrup;  strain  into  the 
mould  and  put  away  to  cool;  when  thorough- 
ly cold  turn  out  and  serve  with  whipped  cream. 

Miss  B.  PORTER,  S.  B. 

COFFEE  JELLY. 

3  cupfuls  of  hot  coffee, 
%  box  of  gelatine, 
l/2  cupful  of  sugar. 
If  fresh  coffee  is  to  be  made,  take  one-half 

9END  YOUR  NEWLY  M2S.RR1ED  FRIEND 

35.  COPY  OF  CRUMBS  FROM    EVERY  BODY'S  XJt  *-  LK 


FANCY  DESSERTS  203 

Cupful  of   ground    coffee    and    three  cupfuls  of 
water  and  make  with  one  egg. 

MRS.  G.  P.  KELLOGG. 

WINE  JELLY. 

One-half  package  of  gelatine  dissolved  in  a 
gill  of  water:  add  one  teacupful  sugar  and  a 
pt.  boiling  water;  stir  all  together,  and  add 
juice  of  one  lemon  and  half  a  gill  of  wine; 
strain  through  a  cloth  into  a  mould. 

MRS.  WM.  BUTTON,  Pacific  Grove. 

SALTED  NUTS. 

Shell,  blanch  and  dry  almonds.  To  blanch 
almonds  let  them  stand  in  boiling  water  until 
the  husks  slip  off  easily.  Crack  walnuts  and 
pecans  carefully  to  get  the  unbroken  halves  of 
kernels.  To  each  cupful  thus  prepared  allow 
a  tablespoonful  of  salad  oil  or  fresh  butter; 
heat  in  a  bright  tin*  stir  the  nuts  in,  coating 
them  well  with  it.  and  set  the  pan  in  a  moder- 
ately hot  oven  until  the  nuts  are  nice  and 
brown.  Stir  frequently  to  prevent  burning. 
Take  them  out  when  colored  enough  and  sift 
fine  salt  over  them  liberally.  When  cold  agi- 
tate them  sufficiently  to  shake  off  superfluous 
salt.  MRS.  W.  J.  HILL. 

THE  LATEST  FAD 

IN    COOKING  is  the  making  of 

SPANISH  DISHES 

This  book  tells  how.  All  Eastern  people  are  eager 
for  the  knowledge.  Please  your  friend  by  sending  a 
copy  of 

CRUMBS  FROM  EVERYBODY'S  TABLE 


Cakes. 


"With  weights  atxl  measures  just  :uul  tine, 

Ovon  of  even  heat, 
\Vell  buttered  tins  ami  quie;  nerve.«, 

Success  will  be  complete." 

Cake  should  not  stand  before  being  baked. 
The  richer  the  cake  the  more  slowly  and  longer 
it  must  bake.  Streaks  in  cakes  are  caused  by 
too  rapid  or  unequal  baking,  unskilful  mixing 
or  a  sudden  decrease  in  heat  before  cake  is 
quite  done. 

See  that  the  oven  is  properly  heated;  if  too 
hot  cake  will  brown  too  quickly  and  before  the 
inside  has  commenced  to  bake;  if  too  cold  cake 
will  not  rise.  Small  cakes  require  a  hotter 
oven  than  large  ones.  An  oven  can  be  cooled 
by  putting  in  dish  of  cold  water. 

Baking  powder  should  always  be  sifted 
once  or  twice  with  flour.  If  soda  and  cream  of 
tartar  are  used  sift  the  cream  of  tartar  with 
the  flour  and  dissolve  soda  in  the  milk,  if  milk 
is  used  in  the  ca,ke,  if  not.  dissolve  in  teaspoon- 
ful  of  boiling  water  and  stir  into  cake  before 
adding  any  of  the  flour. 

Dried  currants  before  being  used  should  be 
washed  in  three  or  four  waters,  first  two  warm, 
then  spread  on  coarse  cloth  to  dry.  After  par- 
tially dry,  put  cloth  in  a  dripping  pan,  pour  in 
currants,  place  in  a  warm  oven,  leaving  door 
open.  Stir  occasionally;  when  dry  look  over 
carefully.  Dust  with  flour,  shaking  and  mix- 


CAKE  205 

ing  well;  put  into  colander  and  shake  to  re- 
move surplus  flour.  It  is  a  good  plan  to  wash 
currants  in  this  way  when  bought,  keeping 
them  in  glass  jars,  as  it  is  a  great  convenience 
to  have  them  ready  for  use. 

Unless  cake  containing  raisins  is  to  be 
cooked  a  long  time  it  is  a  good  plan  to  steam 
them  by  spreading  on  a  plate  which  will  fit  in 
your  steamer  and  steam  for  an  hour.  This 
makes  them  more  tender  and  more  wholesome 
than  if  only  cooked  a  short  time  in  a  cake. 
Dredge  well  with  flour  before  using. 

In  cakes  where  a.  large  number  of  whites  of 
eggs  are  used,  do  not  beat  them  too  dry  and 
stiff  else  cake  will  shrink  in  baking. 

Grease  tins,  then  flour  lightly  and  cake 
will  not  stick.  A  pan  in  which  fruit  cake  is  to 
be  baked  should  be  well  greased,  then  have 
three  or  four  thicknesses  of  paper  placed  on 
bottom  and  two  on  sides  (paper  also  greased). 
This  prevents  them  from  getting  too  brown. 
If  cakes  brown  too  rapidly  cover  with  thick 
brown  paper. 

To  test  whether  a  cake  is  done  run  a  straw 
or  broom  splint  into  the  thickest  part;  if  done 
the  straw  will  come  out  clean.  Or,  if  done, 
cake  will  rise  when  pressed  with  finger;  also, 
there  will  be  no  hissing  noise. 

All  recipas  mu^t  b3  changed  at  a  high  alti 
tude — less  butter  and  less  sugar.  If  a  recipe 
calls  for  half  a  cupful  of  butter,  a  tablespoon- 
ful  will  be  quite  sufficient.  Half  a  cupful  of 
sugar  will  answer  for  a  cupful.  A  sweet  cake 
is  little  more  than  ordinary  bread  dough  at  a 
high  altitude.  If  sweetness  is  desired  cake  may 


206  CAKE 

be  baked  in  layers  and  put  together  with  soft 
icing. 

FRUIT    CAKE. 

12  eggs,  4  cupfuls  sugar, 
2%  cupfuls  of  butter, 

5  cupfuls  flour,  sifted  before  measuring, 
1  cupful  of  claret  wine, 

1%  cupfuls  of  brandy, 
1%  cupfuls  of  rose  water, 
3  Ibs.  of  seedless  raisins, 

3  Ibs.  of  currants,  1  Ib.  citron, 

6  Ibs.  of  walnuts, 

1  can  homemade  preserved  figs,chopped 

2  heaping  teaspoonfuls  of  cinnamon, 
1  teaspoonful  of  cloves, 

1%  teaspoonfuls  of  mace, 
1  teaspoonful  each  of  ginger,   allspice 
and  nutmeg, 

4  teaspoonfuls  of  vanilla, 
1  teaspoonful  of    soda. 

Mix  butter,  sugar,  and  eggs  together,  and 
when  well  mixed  stir  in  half  of  the  flour.  Next 
put  in  spices,  then  remainder  of  flour,  then 
fruit,  nuts  and  figs,  small  quantity  at  a  time 
and  have  them  well  floured.  Do  not  use  the 
flour  that  has  been  measured  for  cake  to  flour 
the  fruit.  Now  add  the  syrup  from  the  pre- 
served figs,  then  vanilla,  brandy,  etc.,  and  beat 
thoroughly.  Lastly  add  soda,  dissolved,  put- 
ting in  a  little  at  a  time.  This  will  make  two 
very  large  cakes.  Recipe  for  preserved  figs 
used  in  this  cake  will  be  found  among  the 
"fruits."  MRS. ,  Salinas. 

THIS  COOK   BOOK   SOLD  TtT   H.  H.    MASON'S 

HBBOXT  HOUSE  BLOCK,  SRLINTtS,  CHL, 


CAKE  207 

FRUIT  CAKE. 

Y2  roll  of  butter, 

4%  cupfuls  of  sifted  flour, 

3  cupfuls  of  golden  sugar, 
5  cupfuls  of  stoned  raisins, 

4  cupfuls  of  currants, 

3  cupfuls  citron  or  mixed  peel  cut  fine, 

3  teaspoonfuls  of  baking  powder, 
1  tablespoonful  of  syrup, 

12  eggs,  3  teaspoonfuls  mixed  spice, 

l/2  cupful  of  nuts,  if  liked. 
Mix  butter  and  sugar  to  a  cream.      Bake 
three  hours  in  moderate    oven    with  paper  on 
bottom  and  top.  MKS  J.  R.  HEBBRON. 

PLAIN  FRUIT  CAKE. 

1  cupful  of  white  sugar, 
1  cupful  of  brown  sugar, 

1  cupful  each  of  butter  and  milk, 

2  tablespoonfuls  of  molasses, 

4  eggs, 

,  1  small  wine  glass  of  wine  or  brandy, 
4  good  cupfuls  of  flour, 
1  large  cupful  of  raisins,  seeded, 

1  cupful  of  currants, 

%  cupful  of  citron,  sliced  thin, 

2  teaspoonfuls  of  baking  powder, 
Spices  to  taste.  L.  A.  S. 

CHEAP  FRUIT  CAKE. 

Butter  size  of  an  egg,  stirred  to  cream. 

1  cupful  of  sugar, 

1  egg,  1  teaspoonful  of  soda, 

1  cupful  of  sour  milk, 

1%  cupfuls  of  flour, 

1  cupful  of  chopped  raisins, 


208  CAKE 

Bake  in  slow  oven. 

MRS.  C.  K.  TUTTLE,  Pacific  Grove. 

WEDDING  FRUIT  CAKE. 

10  eggs, 

5  level  cupfuls  of  brown  sugar, 

Y2  pt.  of  molasses, 

3  teacupfuls  of  soft  butter, 

1  Ib.  each  of  figs  and  citron, 

2  Ibs  of  currants, 

3%  Ibs.  raisins,  1  lemon, 

1  heaping  tablespoonful  eiich  of  cloves, 

cinnamon  and  mace, 
1  nutmeg,  %  teaspoonful  soda, 
1  qt.  of  liour. 

This  will  make  two  large  cakes.      Bake 
in  moderate  oven  tvro  or  three  hours. 

MRS.  M.  II.  MERRITT. 

DRIED  APPLE  FRUIT  CAKE. 

1  cupful  of  sugar,  2  eggs, 
%  cupful  of  butter, 
1  cupful  of  cold  coffee, 

4  cupfuls  of  flour, 

1%  teaspoonfuls  of  soda. 

l/2  teaspoonful  of  cloves, 

1  small  teaspoonful  of  cinnamon, 

Y2  teaspoonful  of  nutmeg, 

1  cupful  of  chopped  raisins, 

2  cupfuls   of   dried   apples   soaked  in 

water  over  night. 

Drain  water  from  the  apples  and  put  to 
boil  with  two  cupfuls  of  molasses  and  cook  un- 
til well  preserved.      Cream  butter  and  sugar 
and  add  eggs  well  beaten.      Drain  the  syrup' 
from  the  apples  and  stir  into  beaten  sugar, 


CAKE  209 

etc.,  then  add  coffee,  flour,  soda,  spices,  and 
lastly  the  apples  and  raisins  well  floured. 
Bake  slowly.  MRS.  FITZELL. 

WHITE  FRUITCAKE. 

1  cupful  of  butter, 

2  cupfuls  of  sugar, 
4  cupfuls  of  flour, 

8  eggs,  whites  only, 

1  cupful  grated  cocoanut, 

%  wine  glassful  of  white  wine, 

%  wine  glassful  of  brandy, 

%  Ib.  of  citron  cut  fine, 

Y2  lb.  almonds  blanched  and  chopped  fine 

2l/2  teaspoonfuls  of  baking  powder. 

Flour  fruit  well  before  adding  to  cake. 
Water  or  milk  can  be  used  instead  of  wine  or 
brandy.  A  little  preserved  lemon  peel  adds 
to  the'flavor..  Miss.  CARRIE  BROWN. 

FRUIT  CAKE, 

1  cupful  of  brown  sugar, 

1  cupful  of  New  Orleans  molasses, 

%  cupful  brandy  and  filled  with  coffee, 
10  eggs,  1  qt.  of  flour, 

2  Ibs.  of  raisins, 
2%  Ibs.  of  currants, 

%  lb.  each  of  citron  and  butter, 

2  teaspoonfuls  of  cloves, 

2  teaspoonfuls  of  cinnamon, 

1  nutmeg. 

Beat  butter,  sugar  and  molasses  together, 
add  beaten  yolks  of  eggs,  then  brandy  and 
coffee;  next  flour  with  two  teaspoonfuls  of  ba- 
king powder,  then  raisins  seeded  and  finely 


210  CAKE 

chopped,  currants  and  citron,  last  beaten 
whites  of  eggs.  Bake  three  hours. 

MRS.  E.  MAGUIRE. 

PLAIN  FRUIT  CAKE. 

4  eggs, 

1%  cupfuls  of  brown  sugar, 

1  cupful  of  sour  cream. 
Butter  size  of  an  egg, 

2  heaping  cupfuls  of  flour, 

1  cupful  each  of  raisins  and  currants. 
Sift  with  the  flour  one  teaspoonful  of  soda 

and  one-half  teaspoonful  cream  tartar.  Add 
one  teaspoonful  of  cinnamon  and  one-half  tea- 
spoonful  each  of  cloves,  allspice,  lemon,  vanil- 
la and  nutmeg,  also  a  little  salt. 

Miss  0.  M.  JENXE.  Santa  Cruz. 

NUT  CAKE. 

A  little  more  than  half  pound  butter, 
1%  cupfuls  of  white  sugar, 

5  eggs, 

Y2  cupful  of  syrup, 

2  cupfuls  raisins,  1  piece  citron,  . 

1  cupful  almonds  and  walnuts  mixed. 

2  tablespoonfuls  of  cinnamon, 

1  teaspoonful  each  cloves,  allspice, 
%  teaspoonful  of  mace, 
1  wine  glassful  of  brandy, 
%  teaspoonful  of  soda, 

3  cupfuls  of  flour  before  sifting. 
Bake  two  hours  very  slowly. 

MRS.  H.  HOFFMAN. 

\UT    CAKE. 
1  cupful  each  butter,  and  sweet  milk, 


CAKE  211 

2  cupful s  of  white  sugar, 
4  cupfuls  of  flour, 
Whites  of  eight  eggs, 
2  teaspoonfuls  of  baking  powder, 
2  cupfuls  of  chopped  nut-meats;  walnuts 
almonds,  and  a  few  butternuts  if 
you  like. 

This  makes  two  good-sized  cakes,  or  one 
large  one.  MRS.  H.  H.  MASON. 

NUT    CAKE. 

2  cupfuls  of  chopped  nuts, 

1  cupful  each  of  butter,  and  water, 

2  cupfuls  of  sugar, 

3  cupfuls  of  flour, 

4  eggs, 

1  teaspoonful  of  vanilla, 

2  teaspoonfuls  of  baking  powder. 

MRS.  E.  A.  EATON. 

WALNUT  CAKE. 

2  cupfuls  of  sugar  1  , 

1  cupful  of  butter  jcreamed- 

%  cupful  of  sweet  milk,  3  eggs, 

8  cupfuls  of  sifted  flour, 

1  level  tablespoonful  of  mace, 

1  coffee  cupful   of  walnuts,  chopped  a 

little, 

1  heaping  teaspoonful  of  baking  pow- 
der sifted  through  the  flour. 
Fill  the  cake  pans  with  a  la}rer  of  the  cake, 
then  a  layer  of  raisins  upon  that,  then  strew 
over  a  handful  of   nuts,    and  so    on  until  the 
pan  is  two-thirds  full.    Line  the  pans  with  well 
buttered  paper  and  bake  in  a  steady  but  not 
too  hot  oven.  Miss  C.  REA,  Gilroy. 


212  CAKE 

SPICE  CAKE. 

One  tablespoonful  of  butter  and  one  cup- 
ful of  brown  sugar  creamed  together,  one  egg, 
one  cupful  of  seedless  raisins  chopped  fine  rub- 
bed with  one-half  cupful  of  flour,  one  cupful  of 
sour  milk,  into  which  stir  one  teaspoonful  of 
soda,  one  cupful  of  flour,  one  teaspoonful 
of  cloves  and  cinnamon,  or  any  spices  desired. 
MRS.  WII,L  JACKS,  Pacific  Grove. 

PORK  CAKE. 

One  Ib.  fat  pork  chopped  fine;  pour  one- 
half  pt.  boiling  water  on  it.  Add  two  cupfuls 
sugar,  one  cupful  molasses  with  one  teaspoon- 
ful soda  dissolved  in  it,  one  Ib.. raisins,  one- 
fourth  Ib.  citron,  and  two  o?s.  each  of  cinna- 
mon, cloves  and  nutmeg.  Flour  to  make 
proper  consistency.  MRS.  W.  J.  BLACK. 

COFFEE  CAKE 

%  cupful  of  butter, 

2  cupfuls  of  sugar, 
1  cupful  of  coffee, 

3  cupfuls  of  flour, 

1  cupful  of  raisins, 

2  cupfuls  of  currants,  little  citron, 

3  teaspoonfuls  of  yeast  powder, 

1  teaspoonful  each  of   cinnamon,   all- 
spice and  nutmeg, 
l/2  teaspoonful  of  cloves. 

MRS.  E.  B.  GABOON,  Soquel. 

COFFEE   CAKE. 

1  cupful  of  strong*  coffee, 

1  cupful  each  of  sugar  and  molasses, 

%  cupful  of  butter  or  lard, 


CAKE  213 

4  cupfuls  of  flour, 

1  tea  spoonful  each  of   soda,  cloves  and 

ginger,  %  nu  fcmeg, 

2  heaping  teaspoonfuls  of  cinnamon, 
2  cupfuls  of  raisins,  or 

1  cupful  each  of  raisins  and  currants. 

MRS.  JOB  WOOD. 

COFFEE    CAKE. 

1  cupful  of  butter, 

1  cupful  each  of  molasses  and  sugar, 

1  cupful  of  coffee, 
4  cupfuls  of  flour, 

4  cupfuls  of  raisins, 

2  eggs,  cinnamon  and  cloves, 
2  level  teaspoonfuls  of  soda. 

MBS.  E.  WHITE,  Watsonville. 

BROWN  STONE   FRONT. 

1  cupful  of  sugar, 
%  cupful  of  butter, 

2  cupt'uls  of  flour, 
%  cupful  of  milk, 

2  eggs,  2  taaspoonmls  baking  powder. 
Cream  sugar  and  butter;  add  whites  of 
eggs,  then  flour  and  milk,  also  flavoring  and 
baking  powder.  Take  half  the  mixture  and 
bake  in  square  tin.  To  other  half  add  yolks  of 
eggs  and  half  bar  chocolate.  Bake  the  same 
size  and  put  frosting  between  and  on  top. 

MRS.  H.  HOFFMAN. 

FRUIT  BROWN    STONE  FRONT. 
White  Part. 

1  large  cupful  white  sugar, 
%  cupful  ea,ch  butter  and  milk, 


214  CAKE 

1%  cupfuls  of  flour. 

Whites  of  four  eggs, 

Lemon  flavoring, 

2  teaspoonfuls  of  baking  powder. 

Dark    Part. 

1  large  cupful  sugar, 

l/2  cupful  each  butter  and  coffee, 
1%  cupfuls  of  flour, 
Yolks  of  four  eggs, 

%  teaspoonful  each  of  cinnamon,  cloves, 
allspice,  mace,  nutmeg,  and  vanilla 

2  cupfuls  fruit  of  different  kinds. 
Bake     in  rectangular  pans;     place  white 

cake  on  the  dark,    and   frost   with    cocoanut 
icing.  MRS.  J.  B.  BENNETT. 

MARBLE  CAKE— White  Part, 

1%  cupfuls  of  sugar, 

]4  cupful  each  of  butter  and  sweet  milk, 

2l/2  teaspoonfuls  of  yeast  powder, 

2%  cupfuls  of  flour, 

Whites  of  four  eggs. 

Dark  Part, 

1  cupful  of  brown  sugar, 
l/2  cupful  each  of  butter  and  molasses,. 
l/2  cupful  of  sour  milk, 
%  teaspoonful  of  soda, 
2%  cupfuls  of  flour, 
Yolks  of  four  eggs, 

1  teaspoonful  each    of   cinnamon,    all- 
spice and  nutmeg, 
l/2  teaspoonful  of  cloves. 
Bake  in  slow  oven. 

MRS.  E.  B,  CAHOON,  Soquel. 


CAKE  215 

DATE  CAKE. 

l/2  cupful  of  butter, 
1%  cupfuls  of  brown  sugar, 
l/2  cupful  of  milk,  2  eggs, 
\%  cupfuls  of  flour, 

2  level  teaspoonfuls  of  baking  powder 
%  teaspoonful  of  cinnamon, 
Y>  teaspoonful  of  nutmeg, 
%  Ib.  dates,  stoned  and  cut  into  pieces. 
Mix    in    order   given;    beat    well  for  five 
minutes.  MRS.  C.  PIODA. 

JAM  CAKE. 

%  cupful  of  butter,  tt  eggs, 

1  cupful  of  jam,  aprirct  preferred, 

2  cupfuls  of  flour, 
1  cupful  of  sugar, 

1  level  teaspoonful  of  soda, 

3  tablespoonfuls  of  sour  milk, 

1  tablespoonful  of  cloves  and  cinnamon, 
%  grated  nutmeg. 

Bake    in    layers    and  spread    with  boiled 
frosting.  MRS.  JOHN  CLEMENTS. 

CHOCOLATE    CAKE. 

%  cupful  of  chocolate, 

%  cupful  each  of  milk  and  butter, 

4  eggs, 

1%  cupfuls  of  sugar, 

1%  cupfuls  of  flour, 

1  teaspoonful  of  vanilla, 

2  teaspoonfuls  of  baking  powder. 
Dissolve  chocolate  in  five  tablespoonfuls 

boiling  \vater.      Beat  butter  to  a  cream,  add 
sugar  gradually,  beating  all  the  while;  add 


216  CAKE 

yolks,  beat  again,  then  add  melted  chocolate 
and  milk,  then  flour.  Give  the  whole  a  vigor- 
ous beating,  stir  carefully  into  the  mixture  the 
stiff  beaten  whites,  add  vanilla  and  bake  forty- 
five  minutes  in  moderate  oven. 

MRS.  L.  de  V.    BULLENE. 

POUND  CAKE. 

1  Ib.  each  of  flour  and  sugar, 
%  Ib.  of  butter,  12  eggs, 

2  heaping  teaspoonfuls  baking  powder, 
2  teaspoonfuls  of  extract. 

Cream  butter  and  add  flour;  beat  yolks 
and  add  sugar;  beat  whites  of  eggs  to  stiff 
froth  and  add  alternately  with  yolks  and  su- 
gar to  the  butter  and  flour.  When  all  is  thor- 
oughly mixed  add  baking  powder  and  extract. 
Bake  in  two  pans  in  moderate  oven  from  for- 
ty-five minutes  to  an  hour,  and  frost  with  the 
following  icing: 

BOILED  ICING: 

1  Ib.  of  powdered  sugar, 

%  cupful  of  hot  water, 

Whites  of  three  eggs, 

Tea  spoonful  extract. 

Put  sugar  and  hot  water  in  granite  pan 
and  boil  until  syrup  will  drop  hard  in  cold 
water.  Have  whites  of  eggs  beaten  stiff  and 
pour  syrup  very  slowly  (while  boiling  hot)  into 
the  eggs,  stirring  all  very  fast.  When  syrup 
is  all  in,  beat  well  and  add  extract.  The 
more  the  icing  is  beaten  the  more  gloss  it  will 
have.  MRS.  V.  D.  BLACK. 

MOCK  POUND  CAKE. 
1%  cupfuls  of  sugar, 


CAKE  217 

I  cupful  of  eggs  (5  or  6)' 
3  cupfuls  of  Hour, 

1%  cupfuls  of  butter. 

Cream  butter  and  flour;  beat  the  eggs  well, 
add  the  sugar  and  beat  well  together;  then  add 
all  and  beat  again.  Flavor  with  a  little  bran- 
dy, lemon  and  nutmeg.  Bake  in  moderately 
hot  oven  as  for  cup  cake  or  any  light  cake. 
Miss  A.  CAMPBELL,  San  Francisco. 

ANGEL  CAKE. 

II  eggs  (whites), 

1%  cupfuls  of  granulated  sugar, 

1  cupful  of  flour, 

1  tea-spoonful  cream  of  tartar,  • 

1  teaspoonful  extract  bitter  almond. 
Sift  sugar  and  flour  each  four  times  before 
measuring;  beat  whites  to  stiff  froth.  Put  su- 
gar in  sieve  and  shake  a  little  at  a  time  into 
eggs,  stirring  very  gently;  sift  in  flour  same 
way;  add  flavoring.  Put  in  pan  without 
grease  or  lining;  bake  in  moderate  oven  forty 
minutes;  keep  covered  first  twenty  minutes. 
When  done  turn  upside  down  and  place  on 
cups  so  that  current  of  air  \vill  pass  over  and 
under  it.  MRS.  P.  KROUGH. 

YELLOW  CAKE. 

7  eggs  (yolks), 

1  large  cupful  of  sugar, 
Y2  cupful  of  milk, 

2  tablespoonfuls  of  butter, 
1%  cupfuls  of  flour, 

2  teaspoonfuls  of  baking  powder. 
Stir  butter,   sugar  and  eggs  ten   minutes; 
sift  baking  powder  with  flour  and  add  to  the 


218  CAKE 

t 

above;  add  milk  and  stir  five  minutes  more; 
flavor  to  taste;  bake  in  four  layers  and  spread 
following  icing  between  and  on  top: 

ICING:  Beat  yolks  of  four  eggs,  add  juice 
of  one  small  lemon  and  thicken  with  powdered 
sugar  to  spread  well.  This  is  very  nice  to  pre- 
pare after  making  angel  cake  as  it  will  dispose 
of  the  yolks. 

MRS.  WM.  BUTTON,  Pacific  Grove. 

DEVIL'S  FOOD  CAKE. 
PART  I. 

1  cupful  of  brown  sugar, 
%  cupful  of  butter, 
1  cupful  of  sweet  milk, 
3  eggs  (yolks), 

1  teaspponful  of  soda, 

2  cupfuls  of  flour. 

PAKT  II. 

1  cupful  of  brown  sugar, 
1  cupful  of  grated  chocolate, 
Y2  cupful  of  sweet  milk, 
Flavor  with  vanilla. 

Put  part  II  on  the  stove,  using  a  double 
boiler,  and  let  it  come  to  a  boil,  then  cool  and 
mix  with  part  I.  Bake  in  layers  and  put  the 
ollowing  chocolate  icing  between: 

ICING:    6  rounded  tablespoonfuls  of  grated 

chocolate, 
1%  cupfuls  of  powdered  sugar, 

3  eggs  (whites). 

Beat  the  whites  but  very  little,  stir  in  the 
chocolate,  then  pour  in  the  sugar  gradually, 
beating  well;  set  on  the  stove  and  let  it  boil  a 
little.  MRS.  J.  J.  KELLY. 


CAKE  219 

DEVIL'S  FOOD  CAKE. 

%  cupful  of  butter, 
2  cupfuls  of  brown  sugar, 
2  eggs,  pinch  of  salt, 
%  cupful  of  sour  milk, 
%  cake  of  chocolate, 
%  cupful  of  hot  water, 

1  teaspoonful  of  soda  sifted  with  three 

cupfuls  of  flour. 

Bake  in  layers  and  spread  between  follow- 
ing 

FILLING:    2  cupfuls  of  brown  sugar, 
%  cupful  each  of  cream  and  butter, 

2  tablespoonfuls  of  chocolate, 
Cook  until  thick. 

MRS.  F.  N.  NOBLE,  Pacific  Grove. 

LIZZIE'S  CUP  CAKE. 

2  cupfuls  of  sugar, 
2%  cupfuls  of  flour, 
%  cupfuls  of  corn  starch, 
4  eggs,  beaten  separately, 
%  cupful  butter,  1  cupful  milk, 
1  teaspoonful  of  baking  powder. 
Cream  butter  and  sugar;  add  yolks  of  the 
eggs;  beat  all  well  together;  add  whites  of  the 
eggs  last.  MRS.  G.  P.  FAW. 

FOUR  HUNDRED  CAKE, 

1  cupful  of  sugar, 

%  cupful  each  of  butter  and  milk, 

2  cupfuls  of  flour, 

1  teaspoonful  of  baking  powder, 

3  eggs,  reserving  white  of  one  for  frost- 

ing. 
Cream  butter  and  sugar,  add  beaten  yolks; 


220  CAKE 

next  the  milk,  then  stir-  in  one  cupful  of  flour 
and  beat  five  minutes;  add  the  other  cup  of 
flour  with  baking  powder  sifted  with  it.  and 
stir  three  minutes.  Last  add  whites  of  eggs, 
stirring  them  in  gently.  Flavor  to  taste. 

MRS.  WM.  SUTTOX,  Pacific  Grove. 

WORLD'S  FAIR  CAKE. 

1%  cupfuls  of  sugar, 

%  cupful  each  of  butter  and  milk, 

1%  cupfuls  of  flour, 

3  eggs  beaten  separately. 

1  large  teaspoonral  of  baking  powder. 

Dissolve  six  tablespoonfuls  chocolate,  and 
one  tablespoonful  sugar  in  two  tablespoonfuls 
scalded  milk,  and  add  to  mixture  and  bake  in 
large  flat  pan. 

FROSTING:  Boil  two  cupfuls  sugar,  three- 
fourths  cupful  milk,  and  butter  size  of  an  egg, 
fifteen  minutes;  pour  into  a  bowl,  stir  rapidly 
until  it  thickens,  then  add  one  tablespoonful  of 
vanilla.  MRS.  W.  E.  PECK,  Santa  Cruz. 

PLAIN  CAKE. 

2%  cupfuls  of  sugar, 
%  cupful  of  butter, 

4  eggs, 

1  cupful  of  milk, 

4  even  cupfuls  of  flour,  flavoring, 

2  teaspoonfuls  of  yeast  powder. 

This  quantity  is  sufficient  for  a  small  loaf 
and  a  three  layer  cake.  MRS.  M.  MCHARRY. 

PLAIN  CAKE. 

Cream  with  the  hand  one  cupful  of  sugar, 
one-half   cupful    of   butter,  add  one-half 


CAKE  221 

cupful  of  milk  and  one-half  cupful  of  corn 
starch  mixed  together;  yolks  of  three  eggs, 
one  and  one-halt7  cupfuls  of  flour,  with  two  tea- 
spoonfuls  of  baking  powder,  and  last  whites-  of 
three  eggs.  Flavor  with  lemon;  frost  with  boiled 
frosting.  MRS.  H.  E.  ABBOTT. 

WHITE  CAKE. 

Whites  of  six  eggs  well  beaten, 

1  cupful  of  sugar, 

%  cupful  of  butter, 

1  cupful  of  sweet  milk, 

3  cupfuls  of  flour, 

3  teaspoonfuls  of  baking  powder, 

Flavor  with  extract  of  lemon. 

MRS.  T.  S.  MABEL. 

WHITE  CAKE— (My  Mother's  Recipe). 

1  cupful  of  sweet  milk, 

2  cupfuls  of  white  sugar, 
%  cupful  of  butter, 

1%  cupfuls  each  flour  and  .corn  starch, 
Whites  of  four  eggs,  beaten  to  a  stiff 
froth  a,dcled  last, 

1  teaspoonful  of  cream  of  tartar, 

%  teaspoonful  soda,  flavor  to  taste. 
MRS.  S.  W.  CONKLIN. 

WHITE  CAKE. 

8%  cupfuls  of  flour, 

2  cupfuls  of  sugar, 

1  cupful  each  of  butter  and  milk, 
10  whites  of  eggs  or  5  w'hole  ones, 

2  teaspoonfuls  of  cream  of  tartar, 
1  teaspoonful  of  soda. 

First  put  sugar  in  a  pan;  put  in  flour,  then 
cream  of   tartar;  mix  altogether  thoroughly. 


222  CAKE 

Make  a  hole  in  center  of  these  ingredients,  put 
in  the  eggs,  without  beating,  and  mix  well; 
add  milk,  having  first  put  in  soda;  the  last 
thing  add  butter,  having  first  beaten  it  to  a 
cream;  flavor  to  taste;  equally  nice  without. 

MRS.  S.  F.  Dixox. 

WHITE  PERFECTION  CAKE. 

3  cupfuls  of  flour, 

1  cupful  of  corn  starch, 

3  cupfuls  of  sugar, 

1  cupful  each  of  butter  and  milk, 
Whites  of  12  eggs  beaten  to  stiff  froth, 

2  teaspoonfuls  of  cream  tartar  in  flour, 
1  teaspoonful  soda  in  half  the  milk. 

Dissolve  corn  starch  in  remainder  of  milk, 
and  add  it  to  the  sugar  and  butter  well  beaten 
together,  then  the  milk,  soda,  flour  and  the 
wThites  of  eggs.  This  cake  is  rightly  named. 

MRS.  H.  HOFFMAN. 

WHITE  MOUNTAIN  CAKE. 

1  small  cupful  of  butter, 

3  cupfuls  of  sugar, 

%  cupful  of  sweet  milk, 

3%  cupfuls  of  flour, 

10  whites  of  eggs 

3  small  teaspoonfuls  baking  powder. 
This  makes  a  fine  loaf  or  a  layer  cake. 
If  made  in  layer,  bake  in  deep  jelly  tins  and 
prepare  an  icing  of  one  pound  of  pulverized  su- 
gar and  whites  of  three  eggs.  One-half  this 
recipe  makes  a  good  sized  cake. 

MRS.  WM.  SUTTON,  Pacific  Grove. 

WHITE  MOUNTAIN  CAKE. 

1  Ib.  of  flour, 


CAKE  223 

1  lb.  of  sugar, 

Y2  lb.  of  butter,  6  eggs, 

1  cupful  of  milk, 

1  small  teaspoonful  of  soda  dissolved 

in  the  milk. 

Bake  in  four  layers.  Put  together  with 
frosting,  even  the  edges  with  a  knife,  frost  top 
and  sides  and  the  "White  Mountain"  is 
finished.  MES.  S.  W.  CONKLIN. 

WHITE  SNOW  CAKE 

7  eggs  (whites). 

1%  cupfuls  of  pulverized  sugar, 

2  cupfuls  of  flour, 

%  cupful  of  corn  starch, 

%  cupful  each  of  milk  and  butter. 

I  teaspoonful  of  baking  powder. 

Mix  butter  and  sugar  to  a  cream;  sift  corn 
starch  and  flour  together  twice;  flavor  with 
almond  extract.  MRS.  C.  M.  HANSEN. 

SNOW  CAKE. 

Thoroughly  beat  together  one  cupful  of 
sugar  and  one-half  cupful  of  butter.  Add  one- 
half  cupful  of  milk,  two  cupfuls  of  flour,  two 
teaspoonfuls  of  baking  powder  and  whites  of 
four  eggs  well  beaten.  Place  one  or  two  Rose 
Geranium  leaves  in  bottom  of  the  baking  pan, 
cover  with  greased  tissue  paper  and  pour  in 
the  cake.  Flavor  the  frosting  with  extract  of 
rose.  MRS.  G.  S.  HAMILTON,  Pacific  Grove. 

SUNSHINE  CAKE. 

II  eggs  (whites), 
6  eggs  (yolks), 

1%  cupfuls  of  granulated  sugar  meas- 


224  CAKE 

ured  after  one  sifting, 
1  cupful  of  flour    measured    after    one 

sifting, 

1  teaspoonful  of  orange  extract, 
1  teaspoonful  of  cream  of  tartar. 
Beat  whites  to  a  stiff  froth  and  gradually 
beat  in  sugar;  beat  yolks  in  a  similar  manner 
and  add  to  them  the  whites,  sugar,  and  flavor- 
ing; finally  stir  in  the  flour,  mix  quickly  and 
well;   bake  fifty  minutes  in  slow  oven. 

MRS.  E.  F.  HAWKINS. 

SUNNY  SIDE  CAKE. 

6  eggs, 

1  cupful  each  of  butter,  and  milk, 

2l/2  cupfuls  of  sugar, 

4  cupfuls  of  flour, 

3  teaspoonfuls  of  ba-king  powrder. 
This  makes  a  very  large  cake.       For  half 
rule  make  in  three  layers;  in    middle  one  put 
in  cupful  chopped  raisins.    Put  together  with 
icing.  MRS.  G.  P.  KELLOGG. 

NOEA  (JAKE. 

1  cupful  of  butter, 

1%  cupfuls  of  sugar, 

Y2  cupful  of  milk, 

2%  cupfuls  of  flour, 

6  eggs, 

1  teaspoonful  of  baking  powrder, 

Flavor  with  vanilla. 

MRS.  JOHN  CLEMENTS. 

ICE  CREAM  CAKE. 

1  egg, 

Butter  size  of  an  egg, 

1  cupful  each  of  sugar  and  milk, 


CAKE  225 

2  cupfuls  of  flour, 

1  teaspoonful  of  baking  powder, 

Flavor  with  almond. 

Cream  butter  and  sugar,  add  beaten  egg, 
then  milk  and  flour  a  little  at  a  time,  first  one 
then  the  other,  beating  thoroughly,  sifting  the 
baking  powder  with  the  flour.  Bake  in  a  thin 
loaf,  slowly.  Use  a  cooked  frosting;  cut  in 
squares.  MRS.  C.  SIEGHOLD. 

CORN  STARCH  CAKE. 

3  whites  of  eggs, 
1  cupful  of  sugar, 

%  cupful  each  of  butter  and  milk, 
y2  cupful  of  corn  starch, 
1  cupful  of  flour, 
1  teaspoonful  of  baking  powder. 
Beat  the  eggs  to  a  froth  and  add  last. 

MRS.  C.  M.  GILFILLAN. 

LOAF  CAKE. 

1  cupful   each    of   butter,  raisins  and 

sweet  milk, 

2  cupfuls  of  sugar, 

4  cupfuls  of  flour, 
4  eggs, 

%  teaspoonful  of  baking  powder, 
Flavoring  to  taste,  omitting  the  raisins. 

MRS.  S.  W.  CONKLIN. 

LOAF  CHOCOLATE  CAKE. 

3  eggs, 

1%  cupfuls  of  sugar, 

Y2  cupful  of  butter, 

%  cupful  sweet  milk, 

1%  cupfuls  of  flour, 

2  teaspoonfuls  of  baking  powder. 


226  CAKE 

Dissolve  ten  tablespoonfuls  grated  choco- 
late in  a  little  of  the  measured  milk,  add  vanil- 
la to  flavor.  Put  three  tablespoonfuls  sugar 
and  two  of  milk  (from  the  cup  of  milk)  on  the 
stove  to  boil.  Add  the  hot  milk  and  sugar  to 
chocolate,  stirring  hard  to  make  smooth,  and 
add  to  batter  last  thing. 

ICING:  Dissolve  in  one-half  cupful  boiling 
water  three-fourths  cupful  grated  chocolate, 
add  one  and  one-half  cupfuls  sugar  and  boil; 
just  before  done  add  butter  size  of  walnut. 
Cook  until  it  shapes  in  water,  then  stir  until  it 
thickens.  MRS.  J.  R.  MASON, 

New  \Vhatcorn,  Wash. 

POTATO  CAKE. 

6  eggs,  pinch  of  salt, 

%  Ib.  cold  boiled  potatoes,  grated, 

Y2  lb.  sugar  sifted  three  times, 

1  teaspooriful  of  cinnamon. 
l/2  teaspooiiful  of  allspice. 

Beat  yolks  well,  add  sugar  gradually,  then 
potato,  and  lastly  well  beaten  whites,  spices, 
etc.  Grease  pans  well  and  sprinkle  with  flour, 
line  with  greased  and  floured  paper.  Bake  in 
two  lavers  thirtv-five  minutes  in  moderate 

«.'  V 

OAren.    Just  before  serving  put  together  with 
whipped  cream.  MRS.  THOS.  HUGHES. 

LANCASTER  BEAUTY. 

6  eggs  beaten  separately, 

3  cupfuls  of  sugar. 

2  cupfuls  of  butter, 

1  cupful  of  sweet  milk, 

1  even  teaspoonful  of  nutmeg, 

4  cupfuls    of   thoroughly    sifted    flour 


CAKE  227 

with  one  teaspoonful  of  baking  powder  in  it. 

EDNA  MASON. 

SPONGE  CAKE. 

This  is  the  most  perfect  of  sponge  cakes 
when  properly  made. 

Ingredients:  Ten  eggs,  one  pound  of  pul- 
verized sugar,  half  pound  of  flour,  juice  of  half 
large  lemon,  with  the  rind  grated. 

After  all  the  ingredients  are  quite  ready, 
i.  e.,  the  flour  and  sugar  sifted,  the  lemon  peel 
grated,  the  half  lemon  squeezed,  and  the  tins 
buttered,  the  success  of  this  cake  is  in  the  beat- 
ing of  the  eggs.  Two  persons  should  beat 
them  at  least  half  an  hour,  one  beating  the 
whites  and  the  other  the  yolks  and  half  the 
sugar  together.  Next  put  the  yolks  into  the 
whites,  then  stir  in  lightly  the  remainder  of 
the  sugar,  then  the  flour  and  lemon  by  de- 
grees. 

The  oven  heat  should  be  rather  moderate 
at  first.  Much  of  the  success  depends  upon 
this,  as  the  batter  should  be  evenly  heated 
throughout  before  it  begins  to  rise.  When 
baked  spread  over  the  cakes  a  wafer  thickness 
of  icing  slightly  flavored  with  vanilla. 

MRS.  U.  HARTNELL. 

SPONGE   CAKE. 

1%  cupfuls  of  white  sugar, 

2  cupfuls  of  flour, 

4  eggs, 

2  teaspoonfuls  of  baking  powder. 
Beat  eggs  and  sugar   to  a   cream,    adding 
an  egg  at  a  time  till  all  are  beaten;    put  in  the 
baking  powder,  then  add  two-thirds  cupful  of 


228  CAKE 

boiling  water.    Bake  fifteen  minutes. 

MRS.  S.  W.  CONKLIN. 

SPONGE  CAKE. 

1  cupful  of  sugar, 

2  eggs-well  beaten, 

1  cupful    of   flour   rounded     full    and 

measured  before  sifting, 
%  cupful  of  boiling  water, 
A  pinch  of  salt,  flavor  to  taste. 
%  teaspoonful  baking  powder, 
Beat  eggs  and  sugar,  add  flour  which  has 
been  sifted  with  baking  powder  two  or  three 
times;  then  add  water  and  beat  thoroughly; 
when  placed  in  the  cake  pan  sift  a  little    sugar 
over  the  top  and  bake  in  moderate  oven. 

MRS.  H.  J.  BALL,  San  Jose. 

SPONGE  CAKE. 

Beat  three  eggs  one  minute,  add  one  and 
one-half  cupfuls  sugar,  beat  five  minutes;  one 
cupful  flour,  a  little  salt  and  flavoring,  beat 
one  minute;  one-half  cupful  cold  water,  one 
cupful  flour  with  heaping  teaspoonful  baking 
powder,  beat  all  together  one  minute  or 
longer.  Miss  0.  M.  JENNE,  Santa  Cruz. 

VELVET  SPONGE  CAKE. 

2  cupfuls  sugar, 

6  eggs,  leaving  out  the  whites  of  three, 

1  cupful  boiling  water, 

2l/2  cupfuls  flour, 

1  tablespoonful  baking    powder,  put 

into  the  flour. 

Beat  yolks  a  little,  add  sugar  and  beat 
fifteen  minutes;  add  three  beaten  whites  and 
boiling  water  just  before  the  flour.  Flavor 


CAKE  229 

with  teaspoonful  lemon  extract  and  bake  in 
three  layers,  putting-  between  them  icing  made 
by  adding  to  the  three  whites  of  eggs  beaten 
to  stiff  froth,  six  dessert  spoonfuls  pulverized 
sugar  to  each  egg,  and  lemon  to  flavor. 

MRS.  M.  E.  HOOLE,  Pacific  Grove. 

MOCHA  CAKE. 

1  cupful  of  suo-ar  1  -, 
y2  cupful  of  butter)  creamed> 
%  cupful  of  milk, 

2  cupfuls  of  flour, 

1  heaping  teaspoonful  of  baking  pow- 
der, 

Whites  of  3  eggs. 

FILLING— A  slice  one-half  inch  thick  of  sweet 
unsalted  butter,  creamed  with  one  cupful  pow- 
dered sugar  until  you  cannot  taste  the  sugar. 
Then  add  beaten  yolks  of  two  eggs,  and  slowly 
one-fourth  cupful  strong  hot  coffee.  Beat  all 
together  well. 

ICING— Four  tablespoonfuls  black  coffee  to 
one  cupful  sugar  boiled  until  it  hairs;  then  pour 
on  to  beaten  white  of  an  egg.  Beat  until  stiff 
enough  to  spread.  MRS.  L.  C.  SANFORD, 

San  Francisco. 

BLACK  CHOCOLATE  CAKE-(Layer). 

5  eggs, 

1  teaspoonful  of   soda  dissolved  in  a 

little  boiling  water, 

2  cupfuls  of  sugar, 
2l/2  cupfuls  of  flour, 

1  cupful  each  of  sour  milk  and  butter, 

l/2  cake  of  chocolate  grated  and  put  into 

the  cake  before  stirring  in  the  flour. 


230  CAKE 

Bake  in  four  layers  and  put  together  with 
following  filling: 
FILLING— 

1  Ib.  of  sugar  wet  with  little  cold  water, 
3  whites  of  eggs,  slightly  beaten  and 

added  to  sugar, 
l/2  cake  of  grated  chocolate. 
Cook  over  boiling  water  until  it  thickens. 

MRS.  E.  L.  BAKER. 

BLACK  CHOCOLATE  CAKE— (Layer). 

2  cupfuls  brown  sugar, 

%  cupful  each  butter  and  sweet  milk, 

2  eggs, 

2  cupfuls  flour, 

1  teaspoonful  cream  tartar, 

%  teaspoonful  of  soda. 

Flavor  with  vanilla. 

Dissolve  two  squares  of  chocolate  in  one- 
half  cupful  boiling  water;  let  it  stand  to  get 
cool,  then  stir  in  before  adding  the  milk,  flour, 
and  eggs.  Bake  in  layers  and  put  together 
with  white  frosting-.  MRS.  E.  F.  HAWKINS. 

CHOCOLATE  CAKE. 

1  cupful  each  sugar  and  sweet  milk, 
Small  half  cupful  butter, 

2  eggs. 

2  large  teaspoonfuls  of  baking  powder 
sifted  into  two  cupfuls  of  flour  and 
added  last. 

Take  one-half  cake  chocolate,  one  cupful 
sugar,  one-half  cupful  of  sweet  milk,  and  yolk 
of  one  egg  and  cook  in  double  boiler  until  it 
thickens:  when  cold  stir  into  cake  before  you 
add  flour.  It  is  best  to  prepare  this  part  first. 


CAKE  231 

FILLING: 

2%  cupful  s  sugar. 

%  cupful  water. 

Boil  together  till  it  candies,  then  add 
whites  of  three  eggs  well  beaten;  when  cold  put 
between  layers  of  cake;  any  flavoring  can  be 
used.  MRS.  H.  M.  STANTON. 

FRUIT  LAYER  CAKE. 

1  cupful  of  sugar, 
%  cupful  of  butter, 
1%  cupfuls  of  flour. 
%  cupful  of  sherry  wine, 

1  cupful  of  raisins, 

2  eggs, 

1%  teaspoonfuls  of  baking  powder. 
Bake  in  three  layers,  and  put  frosting  be- 
tween, made  of  whites  of  two  eggs  thickened 
with  powdered  sugar.      MRS.  W.  0.  WATERS. 

FR1UT  LAYER  CAKE. 

1  cupful  flour,  3  eggs, 
1  scant  .cupful  sugar, 

1  tabjespoonful  melted  butter, 
4  tablespoonfuls  milk, 

2  teaspoonfuls  baking  powder, 
1  teaspoonful  vanilla; 

Bake  in  two  layers.  Make  boiled  icing  and 
flavor  with  vanilla;.  Put  strawberries,  sliced 
oranges  with  a  little  cocoanut  sprinkled  over 
them,  bananas,  cocoanut,  grated  chocolate,  or 
walnuts  between  the  layers  and  on  the  icing. 

MRS.  JOB  WOOD. 

MINNEHAHA    CAKE. 

l/2  cupful  of  butter, 


232  CAKE 

1%  cupfuls  of  sugar, 

White  sof  six,  or  three  whole  eggs, 

1  cupful  of  sweet  milk, 
2%  cupfuls  of  flour, 

2  teaspoonfuls  of  baking  po\vder, 
Bake  in  three  layers. 

FILLING — One  cupful  sugar  and  four  table- 
spoonfuls  water  boiled  till  clear.  Stir  quickly 
into  it  the  beaten  white  of  one  egg,  and  add 
one-half  cupful  raisins  seeded  and  chopped  fine, 
and  one-half  cupful  chopped  hickory  nut  meats. 

MRS.  H.  M.  JOHNSON. 

CAKE  WITH  ALMOND  FILLING. 

4  eggs, 

3  cupfuls  of  flour. 
2  cupfuls  of  sugar, 

1  cupful  of  milk, 

%  cupful  of  butter, 

2  teaspoonfuls  of  cream  tartar, 
1  teaspoonfnl  of  soda. 

Beat  eggs;  cream  butter  and  sugar;  sift- 
cream  of  tartar  into  flour,  and  dissolve  soda 
in  the  milk.  Bake  in  eight  thin  layers. 

FILLING:  Blanch  and  chop  finely  one  Ib. 
of  almonds,  mix  with  one  teacupful  sugar,  the 
beaten  yolks  of  two  eggs,  and  one-half  pt. 
thick  sour  cream.  Lastly  add  whites  of  eggs 
beaten  to  thick  froth  with  vanilla  to  taste. 
This  cake  is  better  the  second  day,  and  keeps 
nicely  for  a  week.  Miss  PERRY,  Monterey. 

CARAMEL  CAKE. 

1  cupful  sugar,  fine  crushed, 
l/2  cupful  each  butter  and  milk, 

2  cupfuls  flour, 

1%  teaspoonfuls  of  baking  powder  (not 


CAKE  233 

too  full), 
5  whites  of  eggs. 

Cream  sugar  and  butter  thoroughly,  add 
milk,  then  one  cupful  of  flour,  then  eggs  and 
remainder  of  flour.  Flavor  with  vanilla  and 
lemon  or  a  little  sherry  wine. 

FILLING:  Boil  two  cupfuls  brown  sugar  or 
part  maple  syrup  and  one  cupful  sweet  cream, 
(thin)  until  you  can  roll  it  in  the  fingers  when 
dropped  in  water.  Pour  in  a  dish,  add  a  tea- 
spoonful  of  butter  and  beat  until  it  is  a  light 
brown;  flavor-  with  vanilla.  Place  between 
two  layers  of  cake  and  ice  top  with  the  boiled 
icing.  MRS.  G.  B.  RICHMOND. 

FRENCH  CREAM  CAKE. 

3  eggs,  1  cupful  sugr.r. 
1%  cupfuls  flour, 

2  teaspoonfuis  baking  powder, 

3  tablespoonfuls  water. 

Beat  sugar  and  eggs  together,  mix  flour 
and  baking  powder  and  add  to  the  above, 
then  water.  Bake  in  two  pie  tins  making  two 
cakes. 

CREAM  FILLING: — Take  nearly  a  pt.  of  milk, 
heat,  and  when  nearly  boiling  add  two  small 
tablespoonfuls  corn  starch  wet  with  little  cold 
milk,  two  eggs  beaten  with  cupful  sugar;  cook 
and  stir  it  all  the  time  until  it  thickens 
enough  to  drop  from  a  spoon  without  running. 
Remove  from  stove,  add  half  teacupful  melted 
butter;  when  cool  add  two  tablespoonfuls  var 
nilla.  Turn  out  cakes  on  moulding  board  and 
split  with  sharp  knife;  spread  cream  between 
each  cake,  If  you  want  but  one  cake  the  rest 
will  make  a  jelly  roll;  otherwise  it  makes  two 


234  CAKE 

cakes.  Take  half  the  recipe  for  filling  when 
only  one  cake  is  split.  MRS.  G.  P.  KELLOGG. 

CREAM  WALNUT  CAKE. 

1l/2  cupfuls  sugar, 

%  cupful  each  butter  and  sweet  milk, 

2  cupfuls  flour, 

2  teaspoonfuls  baking  powrder, 

1  teaspoonful  vanilla. 

Whites  of  six  eggs. 

Beat  butter  and  sugar  to  a  cream,  add 
milk,  then  flour  with  baking  powder  thor- 
oughly mixed;  then  whites  of  eggs  beaten  to 
stiff  froth.  Bake  in  three  layers.  Put  togeth- 
er with  icing  a  thick  laver  of  walnut  meats 

<_>  t  u 

between  the  layers,  also  on  top.  A  teaspoon- 
ful of  thick  sweet  cream  greatly  improves  the 
icing.  MRS.  E.  MAGUIRE. 

JENNY  LYNDE  CAKE. 
White  Part. 

Whites  of  five  eggs,  well  beaten, 

1  cupful  each  butter,  and  milk, 

2  cupfuls  sugar, 

3  cupfuls  flour, 

2  teaspoonfuls   baking  powder  sifted 
with  the  flour. 

Dark  Part. 

1  cupful  each  butter,  and  milk, 

2  cupfuls  sugar. 

3  cupfuls  or  more  of  flour, 

2  teaspoonfuls  baking  powder, 

1  teaspoonful  cloves, 

2  teaspoonfuls  cinnamon, 

1  cupful  each  raisins,  currants,  citron, 


CAKE  235 

Lemon  and  orange  peel  to  taste, 
Yolks  of  five  eggs  and  as  many  more 

as  YOU  use  whites  for  frosting. 
Bake  in  layers    and*  put    together  alter- 
nately with  frosting,  with  jelly  cut  up  in  that 
between  layers.  MRS.  CHERI  HEBERT. 

RIBBON   CAKE. 

Whites  of  six  eggs, 

1%  cupfuls  sugar, 

%  cupful  each  butter,  and  cornstarch, 

%  cupful  milk, 

1%  cupfuls  flour, 

2  teaspoonfuls  baking  powder. 
Divide   in  four  equnl  parts.    To  one  part 

add  a  small  half  teaspoonful  of  all  kinds  of 
spices  and  a  handful  of  currants;  one  part 
colored  pink,  and  the  other  two  baked  as  they 
are.  Put  chocolate  between  one  white  and 
the  pink  jelly  between  the  pink  and  brown,  and 
cocoanut  and  walnut  meats  between  brown 
and  white  layers.  MRS.  A.  J  ABBOTT. 

LAYER  CAKE. 

3  eggs,  yolks  and  whites  beaten  sepa- 

rately, 

1  cupful  sugar  sifted  twice, 
Butter  size  of  a  walnut,   and  stirred 

thoroughly  with  sugar, 
5  tablespoonfuls  milk, 

1  cupful  flour  before  sifting, 

2  rounding   teaspoonfuls    of     baking- 

powder,  sifted  twice  with  flour. 
Add  whites  last,  beaten  to  a  stiff  froth; 
flavor  to  taste;  bake  in  layers;  any  good  cake 
filling  may  be  used.      MRS.  0.  S.  TRIMMER, 

Pacific  Grove. 


236  CAKE 

WHITE  LAYER  CAKE. 

2  cupfuls  sugar, 

3  cupfuls  flout-, 
1  cupful  milk, 

l/2  cupful  butter, 
Whites  of  five  eggs, 
-  2  teaspoonfuls  baking  powder, 

1  teaspoonful  vanilla. 

Cream  butter  and  sugar,  then  add  milk 
and  sifted  ftour,  and  last  whites  of  the  eggs 
beaten  stiff.  MRS.  C.  F.  LACEY. 

LEMON  LAYER  CAKE. 

1  ctipful  sugar,  2  eggs, 
%  cupful  sweet  milk, 

2  teaspoonfuls  baking  powder, 
1  heaping  cupful  flour, 
Flavor  with  lemon. 

Beat  whites  of  eggs  separately  and  put  in 
last  with  baking  powder;  this  makes  four  lay- 
ers. Put  together  with  the  following- 

FILLING: 

1  cupful  each  of  sugar  and  water. 

Let  come  to  a  boil,  then  thicken  with  one 
teaspoonful  corn  starch.  AVhen  cool  add  juice 
of  one  lemon  and  little  rind,  grated.  Sprinkle 
each  layer  with  cocoanut.  Make  soft  frosting 
with  white  of  one  egg  and  sprinkle  with  cocoa- 
nut.  MRS.  G.  S.  HAMILTON,  Pacific  Grove. 

MARSH  MALLOW  CAKE. 

.  1%  cupfuls  of  sugar, 
%  cupful  of  biitter, 
l/2  cupful  of  milk, 

2  full  cupfuls  of  flour, 


CAKE  237 

2  teaspoonfuls  of  baking  powder. 
Whites  of  four  eggs. 

Cream  butter  and  sugar,  add  whites  of 
beaten  to  froth,  then  milk,  and  lastly 
Hour  and  baking  powder  well  mixed.  Bake  in 
layers. 

FILLING:  Boil  one  cupful  sugar,  three- 
fourths  cupful  water,  and  a.  small  pinch  of 
cream  of  tartar  until  it  threads,  then  pour- 
over  the  beaten  whites  of  two  eggs,  and  add 
15c  worth  of  pink  and  white  marsh  mallow 
candy.  Flavor  a  little  with  vanilla  and  spread 
between  layers.  MRS.  H.  FRY. 

MARSH  MALLOW  CAKE. 

Beat  three-fourths  of  a  pound  of  butter 
with  one  and  one-half  cupfuls  of  sugar  to  a 
cream;  to  this  add  one  cupful  of  hot  water  and 
two  cupfuls  of  flour;  beat  all  together  five 
minutes;  add  to  this  mixture  two  teaspoonfuls 
of  baking  powder  in  one-half  cupful  of  flour; 
next  whites  of  four,  eggs  beaten  stiff;  bake  in 
three  layers. 

FILLING:  To  one  ounce  of  gum  Arabic  add 
four  tablespoonfuls  of  cold  water;  let  stand 
one-half  hour  then  put  cup  in  boiling  water  and 
stir  until  gum  is  dissolved;  strain  through 
cheese  cloth  into  double  boiler  and  add  four 
ounces  powdered  sugar;  stir  twenty  minutes, 
remove  and  stir  until  stiff;  heat  the  mixture 
until  scalding  hot,  remove  and  add  quickly 
one  teaspoonml  vanilla  and  beaten  whites  of 
two  eggs;  when  cool  put  between  layers. 

MRS.  V.  D.  BLACK. 

ECONOMICAL  CAKE, 

1  cupful  sugar, 


238  CAKE 

%  cupful  butter, 

%  cupful  sweet  milk, 

2  cupfuls  flour, 

3  whites  of  eggs, 

1  heaping  teaspoonful  baking  powder. 
Bake  in  two  layers;  ice  with  following 
FROSTING: 

2  yolks  of  eggs, 

%  cupful  white  sugar,  little  vanilla . 
Beat  twenty  minutes  and    spread  between 
layers  and  on  top.  MRS.  GEO.  HUNTER. 

PEACH  BLOSSOM  CAKE. 

5  eggs, 

2  cupfuls  sugar, 

1  cupful  each  butter  and  milk, 

3  cupfuls  flour, 

2  heaping  teaspoonfuls  baking  powder. 
Cream  butter  and  sugar.     Add  eggs  beat- 
en lightly,  then  milk  and  flour.      Flavor   with 
extract  of  peach.      Bake  in  two  square  sponge 
tins  in  moderately  rapid  oven.      When    done 
sandwich  with  finely  grated  cocoanut  and  pink 
sugar.    Frost  with  clear  icing   sprinkled   with 
pulverized  pink  sugar.         MRS.  E.  MAGUIRE. 

.    ROLL  JELLY  CAKE. 

3  eggs, 

1  cupful  sugar, 
1%  cupfuls  flour, 
5  tablespoonfuls  sweet  milk, 
%  teaspoonful  soda, 
1  teaspoonful  cream  tartar, 
Butter  size  of  a  walnut. 
Beat  whites  and  yolks  separately  and  put 
whites  in  the   last   thing;  put   jelly  on    while 


CAKE  239 

warm;  bake  in  pan  14x16  in.,  or  two  smaller 
tins.  If  too  thick  it  will  not  roll  well.  Baking 
powder  can  be  used,  but  cake  will  not  roll  as 
well.  MRS.  M.  L.  DEXTER. 

CHOCOLATE  ECLAIRS. 

Put  a  cupful  boiling  water  and  half  cupful 
butter  in  saucepan  on  stove,  when  it  boils  stir 
in  pt.  of  flour,  beating  well  with  potato  mash- 
er until  velvety  to  the  touch.  Remove  from 
fire  and  when  cool  add  five  well  beaten  eggs, 
little  at  a  time;  beat  twenty  minutes  and 
spread  in  oblong  pieces  about  three  inches  by 
one,  in  a  baking  pan.  Bake  twenty-five  min- 
utes in  a  quick  oven  and  ice  with  the  following. 
Two  squares  chocolate,  five  tablespoonfuls 
powdered  sugar  and  three  tablespoonfuls  boil- 
ing water  stirred  over  fire  until  smooth  and 
glossy.  When  ready  to  serve  cut  open  and 
fill  with  the  following:  Put  in  double  boiler 
one  and  a  half  cupfuls  milk,  and  stir  into  it 
two-thirds  cupful  sugar,  two  eggs,  one-fourth 
cupful  flour,  one-fourth  teaspoonful  salt,  and 
cook  about  fifteen  minutes. 

MRS.  W.  S.  PIERSON. 

CREAM  PUFFS. 

3  eggs 

Y2  cupful  butter, 

1  cupful  each  sifted  flour  and  hot  water. 
Put  water  and  butter  on  stove  and  when 
boiling  mix  in  sifte'd  flour;  take  from  stove 
and  stir  to  a  paste;  when  cool,  stir  in  eggs 
without  beating,  one  at  a  time;  stir  five  min- 
utes. Drop  in  tablespoonfuls  in  buttered  pan, 
allowing  some  little  space  between  each  cake. 
Bake  in  hot  oven  twenty-five  minutes  being 


240  CAKE 

careful  not  to  open  door  too  often.      When 
done,  and  cold,  cut  a  slit  in  cakes  and  fill  with 
either  whipped    cream  or    the  following- 
Custard: 

1  egg, 

1  cupful  of  milk, 

%  cupful  sugar, 

3  tablespoonfuls  flour,  little  vanilla. 

Stir  sugar  and  egg  well  together;  heat 
milk  in  double  boiler  and  when  scalding  hot 
take  from  stove  and  pour  gradually  over  su- 
gar and  egg,  stirring  all  the  time;  return  to 
lire  and  add  flour  wet  up  in  little  milk;  cook 
until  thick  being  careful  to  remove  before  it 
curdles;  add  flavoring  and  when  cold  put  into 
cakes.  MBS.  A.  W.  ANDERSON, 

Pacific  Grove. 

NUT    CAKE    MACAROONS. 

The  whites  of  three  eggs  beaten  to  stiff 
froth  and  mixed  with  cupful  of  chopped  walnuts. 
Add  one-fourth  cupful  sugar  and  four  sticks  of 
chocolate,  grated  or  ground.  Drop  in  spoon- 
fuls and  bake  five  minutes  in  rather  hot  oven. 

MRS.  D.  J.  SPENCE. 

MACAROONS. 

1  Ib.  each  sugar  and  shelled  almonds, 
Whites  of  four  eggs. 

Blanch  almonds  and  pound  to  a  paste. 
Beat  eggs  perfectly  light;  and  add  sugar  and 
nuts.  Bake  in  small  cakes  in  slow  oven. 

ALICE  BALL,  San  Jose. 

MACAROONS. 

Whites  of  three  eggs  beaten   to  stiff 


CAKE  241 

froth, 

l/2  lb.  of  powdered  sugar, 
Y2  lb  of  desiccated  cocoanut, 
Y2  pt.  rolled  and  sifted  crackers, 
1  teaspoonful  extract  bitter  almonds. 
Drop  on  buttered  paper   in  a  dripping  pan 
and  brown  lightly. 

Miss  G.  F.  WOODCOCK,  Upper  Lake. 

COCOANUT  HILL  CAKES. 

The  whites  of  three  eggs  beaten  until  stiff; 
add  two  cuprals  of  cocoanut  and  three-fourths 
of  a  cupful  of  sugar;  bake  a  few  minutes  in  a 
rapid  oven.  MRS.  D.  J.  SPENCE. 

MARGUERITES. 

To  one  pt.  of  boiled  cake  frosting  add  one- 
half  lb.  finely  chopped  walnuts;  spread  upon 
saline  crackers  and  brown  in  the  oven. 

MRS.  B.  L.  HOLLENBECK,  Pacific  Grove. 

SUGAR     KISSES. 

Beat  whites  of  eleven  eggs  until  stiff,  add 
gradually  one  lb.  powrdered  sugar,  and  beat 
again  for  about  two  minutes.  Flavor  with 
lemon  or  vanilla  and  stir  well.  Squeeze  out  of 
paper  cornucopia  in  snake  form.  Bake  one 
hour  and  a  half  in  moderate  oven.  (Don't 
close  oven  door).  MRS.  J.  J.  THOMPSON. 

GINGER  SNAPS. 

'  One  qt.  flour  and  one-half  lb.  butter  mixed. 
Add  one  cupful  sugar,  one  cupful  molasses, 
one  teaspoonful  ginger  and  one-half  teaspoon- 
ful each  of  cloves  and  cinnamon.  Roll  very  thin 


242  CAKE 

and  bake  in  moderate  oven. 

MRS.  C.  L.  PIODA. 

GINGR  SNAPS, 

1  cupful  each  of  molasses  and  sugar, 

Y2  cupful  each  butter  and  lard, 

1  teaspoonful  soda  stirred  in  molasses, 

1  small  tablespoonful  of  ginger, 
Pinch  of  black  pepper. 

Mix  very  stiff  with  flour.  Currants,  rai- 
sins, citron  and  other  spices  may  be  added 
which  greatly  improves  the  snaps.  Are  better 
at  the  end  of  second  week.  MES.  H.  FRY. 

ENGLISH  GINGER  SNAPS. 

2  teacupfuls  of  flour, 

1  level  tablespoonful  of  ginger, 
1  cupful  each  of  butter  and  sugar, 
1%  cupfuls  of  syrup. 

Put  ginger  in  the  flour  and  rub  in  butter 
until  well  mixed,  then  put  in  sugar,  then  syrup 
and  mix  well  until  smooth.  Take  a  greased 
tin  and  spread  a  teaspoonful  of  the  dough 
three  inches  apart.  Bake  in  moderate  oven 
and  watch  carefully  until  a  light  brown.  Do 
not  be  alarmed  at  seeing  them  boil  and  bubble 
while  they  are  in  the  oven;  when  baked,  cool  a 
little,  and  while  still  soft  take  from  tin  and 
place  them  over  a  round  stick  .about  the  size 
of  broom  handle  until  cold;  this  will  give  them 
a  curved  appearance.  Keep  air  tight. 

MRS.  J.  W.  ROWLING. 

GINGER  SNAPS. 

1  cupful  butter,. 

Y2  cupful  lard, 

1  cupful  each  sugar,  and  molasses, 


CAKE  243 

1  grated  nutmeg, 

1  tablespoonful  cinnamon, 

1  tablespoonful  ginger. 
Place  on  stove  to  get  warm;  remove,  add 
three  eggs,   tablespoonful  soda  and  flour  to 
roll;  very  nice  if  one  wishes  to  add  cupful  chop- 
ped walnuts.  MRS.  C.  M.  HANSEN. 

GINGER    DROP  CAKES. 

1  cupful  each  molasses  and  sugar, 

1  cupful  butter, 

1  tablespoonful  ginger. 
Put  these  in  a  basin,  let  boil,  then  cool  and 
add  one  tablespoonful  soda,  one  cupful  boiling- 
water,  one  teaspoonful  cinnamon;  stir  in  flour 
to  make  stiff  batter  so  _  that  it  will  not  run. 
Drop  in  tablespoonfuls  in  buttered  tins,  giving 
plenty  of  room;  bake  in  hot  oven.  C.  D. 

GINGER  BREAD. 

Y2  cupful  New  Orleans  syrup, 

l/2  cupful  each  butter,  and  sugar, 

%  cupful  sour  or  butter  milk, 

1  teaspoonful  of  soda, 

2  teaspoonful s  cream  tartar, 
Ginger  to  taste;  flour  to  thicken. 

MRS.  S.  W.  CONKLIN. 

GINGER  BREAD. 

1  cupful  of  drippings  or  butter, 

1%  cupfuls  of  syrup, 

1  cupful  of  sugar,  2  eggs. 
Mix  thoroughly,  add  one  cupful  butter- 
milk, one  large  spoonful  each  of  ginger  and 
cinnamon,  little  nutmeg,  allspice  and  cloves. 
Sift  with  flour  one  large  spoonful  soda  and 
stir  as  thick  as  possible.  MRS.  E.  L.  BAKER. 


244  CAKE 

GINGER  BREAD. 

1  tablespoonful  of  butter, 
1  tablespoonful  of  lard, 
1  tea  spoonful  of  ginger, 
%  cupful  of  sugar,  1  egg, 
%  cupful  of  N.  0.  molasses. 
Into    which    stir    until  foaming    one   tea- 
spoonful  of   soda,  one  and    a  half   cupfuls  of 
sifted  flour;  beat  w'ell,,  and  add  one-half  cupful 
of  boiling  water.    Bake  twenty  minutes  in  a 
moderate  oven.  MRS.  WM.  JOHNSON, 

Santa   Cruz. 
FRUIT  GINGER    BREAD. 

1  cupful  of  butter, 

1  cupful  of  sugar, 

1  cupful  of  molasses, 

1  cupful  of  milk, 

4  cupfuls  of  flour,  1  egg, 

1  teaspoonful  of  ginger, 

3  teaspoonrals  of  baking  powder, 

Raisins  and  nuts  to  suit. 

MRS.  J.  P.  PARKER,  Santa  Cruz. 

DOUGHNUTS.  . 

Y2  cupful  sugar, 

1  egg  well  beaten, 

2  tablespoonfuls  melted  lard, 

A  little  over  half  cupful  sour  milk, 
%  teaspoonful  soda,  little  salt. 
Season  with  nutmeg  or  cinnamon. 
Flour  to  make  as  soft  a  dough  as   can  be 
rolled.     Fry  in  plenty  of  hot  lard. 

MRS.  M.  L.  DEXTER. 

CHRISTMAS  DOUGHNUTS. 

1  cupful  white  sugar, 


CAKE  245 

1  cupful  new  milk, 

2  eggs, 

3  ta.blespoonfuls  butter, 

1  teaspoonful  cream  tartar, 
%  of  a  teaspoonful  of  soda, 

l/2  teaspoonful  salt,  flour  to  roll  well, 
Flavor  with  grated  nutmeg  or  cinna- 
mon, 

Cream  butter  and  sugar,  add  eggs  ,and  beat 
well;  stir  in  milk  and  flour  in  which  soda  and 
cream  of  tartar  have  been  sifted.  Cut  in  rings 
and  fry  in  hot  lard.  Dropped  in  spoonfuls  is 
equally  nice.  MRS.  S.  W.  CONKLIN. 

FINE  DOUGHNUTS. 

2  eggs, 

4  cupfuls  flour, 

1  cupful  sugar, 
Butter  size  of  a  walnut, 

2  teaspoonfuls  yeast  powder. 

Mix  ingredients  together;  add  enough  milk 
to  make  batter  stiff  enough  to  roll  out;  fry  in 
hot  lard.  MRS.  M.  McHARRY. 

DOUGHNUTS. 

Three  eggs  well  beaten  with  one  cupful  su- 
gar, and  five  teaspoonfuls  melted  lard;  add 
one  cupful  sweet  milk,  one  teaspoonful  baking 
powder,  and  flour  to  make  soft  dough;  fry  in 
deep  hot  lard.  MRS.  H.  M.  JOHNSON. 

CRULLERS. 

4  eggs, 

4  tablespoonfuls  of  sugar, 

3  tablespoonfuls  of  milk, 
Butter  size  of  a  walnut, 


246  CAKE 

A  little  soda,  flour  to  roll  out. 
Beat  eggs,  add  sugar,  then  butter,  milk 
-and  soda.    Cut  with  cake  cutter  and  out  hole 
in  center  with  small  cutter.      Fry   in  hot  lard 
like  doughnuts.  MRS.  D . 

SHREWSBURY  CAKES. 

%  Ib.  each  of  butter  and  sugar, 

%  Ib.  of  flour, 

1  egg. 

Beat  butter,  sugar  and  egg  to  a  cream; 
add  flour  and  mix  well.  Roll  out  on  a  smooth 
board  and  cut  with  a  wine  glass  or  anything 
equally  as  small.  Remove  from  board  with  a 
knife  and  bake  in  rapid  oven.  Do  not  add  any 
more  flour  to  the  dough,  but  put  a  little  on 
board  to  roll  out.  MRS.  CHAS.  HUDSON. 

BACHELOR  BUTTONS. 

1  cupful  of  sugar, 

%  cupful  each  of  butter  and  flour, 

1  egg. 

Flavor  with  almond,  roll  in  small  cakes 
size  of  a  marble.  Dip  in  sugar  and  bake. 

MRS.  J.  B.  BENNETT. 

WALNUT  WAFERS. 

%  Ib.  brown  sugar, 

l/2  Ib.  walnuts,  grated  or  chopped  fine, 

%  teaspoonful  baking  powder, 

2  eggs,  a  pinch  of  salt. 

Beat  the  eggs  well,  add  sugar  and  three 
even  tablespoonfuls  of  flour,  and  last  of  all 
add  the  walnuts.  Drop  on  buttered  paper 
and  bake  twenty  minutes  in  a  hot  oven. 

MRS.  SUSIE  J.  HARRIS,  Santa  Cruz. 


CAKE  247 

WALNUT  WAFERS. 

1  lb.  of  brown  sugar,  2  eggs, 
4  tablespoonfuls  of  flour, 
1  teaspoonful  of  baking  powder, 
l/2  cupful  of  grated  chocolate, 
l/2  cupful  of  walnuts  chopped  fine. 
Bake  in  buttered  tins  until  a  nice  brown, 
MKS.  JOHN  CLEMENTS. 

CREAM  COOKIES. 

1  ego-. 

2  cupfuls  sugar, 

%  cupful  sour  cream, 
1  cupful  butter, 
%  tea  spoonful  soda, 
4  cupfuls  flour. 

Sen  son  with  nutmeg  and  lemon,  or  cara- 
way seeds.  MHS.  C.  F.  LACEV. 

WALNUT  COOKIES. 

1  cupful  each  sugar  and  molasses, 
%  cupful  butter, 
1  egg,  %  teaspoonful  salt, 
%  cupful  sour  cream, 
1  cupful  chopped  walnuts, 
1  teaspoonful  soda, 
Flour  to  roll. 

In  place  of   sour    cream,   one  can  use  one 
cupful  butter,  and  one-half  cupful  Sweet  milk. 
NELLIE  M.  BALL,  San  Jose. 

CREAM  COOKIES. 

* 

1  cupful  thick  sour  cream, 
1  small  teaspoonful  soda, 
1  cupful  sugar, 
Salt  and  caraway  seed. 


248  CAKE 

Flour  to  make  quite  stiff  dough. 

MRS.  M.  C.  JENNE,  Santa  Cruz. 

WHITE  COCOANUT  COOKIES. 

%  Ib.  butter, 
%  Ib.  sugar, 

1  cupful  coeoanut, 

6  tablespoonfuls  water, 
Flour  to  stiffen. 

A  IKS.  M.  C.  HANSEN. 

COOKIES. 

2  cupfuls  sugar, 
2  eggs, 

2  cupfuls  of  butter  (or  half  lard), 
12  tablespoonfuls  of  sour  milk, 
2  teaspooni'uls  soda, 
%  nutmeg,  flour  to  roll. 

MRS.  E.  L.  BAKER. 

SOFT  COOKIES. 

2  cupfuls  sugar, 
1  cupful  butter, 

1  cupful  sour  cream, 

3  eggs, 

1  teaspoonful  of  soda, 
1  tablespoonful  vanilla..    Mix  very  soft 
with  .flour. 

MRS.  E.  B.  GABOON,  Soquel. 

CHOCOLATE  COOKIES. 

l/2  Ib.  each  chocolate  and  sugar, 

%  Ib.  each  butter  and  chopped  citron, 

3  eggs, 

1  teaspoonful  cloves, 

2  tea-spoonfuls  cinnamon, 
1  small  glass  brandy, 


CAKE  249 

2  pts.  flour,  a  little  salt, 

1  teaspoonful  cream  tartar, 
%  teaspoonful  soda. 

Milk  can  be  used  instead  of  brandy. 

MRS.  M.  E.  HOOLE,  Pacific  Grove. 

CRISP  COOKIES. 

5  eggs, 

2l/2  cupful s  sugar, 

4  teaspoonfuls  baking  powder, 

2  cupfuls  butter, 

1  tablespoonful  vanilla, 
Flour  to  roll  very  bard. 

Bake  in  rapid  hot  oven. 

MRS.  E.  B.  CAHOON,  Sequel. 

ALMOND  COOKIES. 

One  Ib.  butter,  same  of  sugar  and  chopped 
almonds,  six  eggs,  half  cupful  cold  water,  one 
teaspoonful  extract  of  almond.  Mix  butter, 
sugar,  and  eggs  to  a  cream;  add  chopped 
almonds  and  sifted  flour  to  mould  and  roll 
out;  brush  over  with  little  water  or  milk;  after 
they  are  cut  sprinkle  with  sugar  and  chopped 
nuts.  Can  be  kept  for  weeks  if  placed  in  tight 
.can  or  jar,  and  are  delicious. 

MRS.  C.  M.  HANSEN. 

AMMONIA  COOKIES. 

2  cupfuls  sugar, 
1  cupful  butter, 

3  eggs, 

4  small  teaspoonfuls  baking  ammonia 

dissolved  in  three-fourths  of  a  cup- 
ful of  sweeb  cream. 
Flour  to  roll  out  well;  roll  thin  and  bake 


250  CAKE 

in  rapid  oven .  MRS.  GEO.  HUNTER. 

GRAHAM  COOKIES. 

1  cupful  brown  sugar, 

legg," 

l/2  cupful  of  beef  drippings  or  suet  (meas- 
ured after  it  is  tried  out). 
Mix  together  and  add  one  cupful  of  sour 
milk  or  buttermilk,  and  two  cupfuls  of  gra- 
ham or  whole  wheat  flour,  one  even  teaspoon- 
ful  of  soda,  one  cupful  of  chopped  fruit  (raisins 
and  currants  mixed),  spices  and  a  little  salt. 
Drop  in  small  spoonfuls  in  dripping  pan  which 
has  not  been  greased.  Remove  by  slipping  a 
thin  knife  under  them  while  still  warm,  and 
lay  on  a  cloth  to  cool. 

Take  one  cupful  of  confectioners  or  xxxx 
sugar,  or  if  you  cannot  obtain  it  ordinary  pul- 
verized sugar  will  do;  add  a  spoonful  or  more 
of  milk,  stirring  and  adding  milk  until  of  con- 
sistency to  spread.  Frost  top  of  cookies  very 
thinly  until  you  have  used  about  one-half  the 
frosting,  then  to  remainder  add  one  teaspoon- 
ful  Van  Houteir  s  or  Royal  Dutch  cocoa,  a  lit- 
tle vanilla,  and  frost  remainder  of  cookies. 
This  is  also  a  nice  frosting  for  any  kind  of 
cake;  quickly  made  and  never  cracks  in  cut- 
ting nor  discolors  if  kept  a  long  time. 

MRS.  H.  A.  MITCHELL,  Palo  Alto. 

SCOTCH   COOKIES. 

%  Ib.  sugar, 
%  Ib.  of  butter,, 
1  Ib.  of  flour. 

Beat  butter  and  sugar  to  a  cream,  then 
add  flour,  only  a  very  little  at  a  time,  roll  out 


CAKE  251 

one-fourth  inch  thick,  and  bake  slowly. 

MRS.  W.  C.  WATERS. 

GINGER  OR   MOLASSES  COOKIES. 

2  eggs,  well  beaten, 
1  cupful  sugar, 
1  tablespoonful  soda, 
1  taJblespoonful  ginger, 
1  tablespoonful  vinegar, 

1  teaspoonful  salt, 

Add  last  one  cupful  molasses. 
Flour  to  make  a.s  soft  a  dough  as  can  pos- 
sibly be  rolled  out.      MRS.  0.  S.  TRIMMER, 

Pacific  Grove. 

CURRANT  COOKIES. 

4  eggs, 

2  cupful s  sugar, 

1  cupful  each  butter,  and  currants, 

3  tablespoorifuls  cream, 

%  grated  nutmeg,  or  may  use  vanilla. 
Beat  all  to  a  cream;  add  half  a  teaspoon- 
ful of  baking  powder  and  flour  enough  to  roll; 
dust  over  them  a  little  pulverized  sugar. 

MRS.  C.  M.  HANSEN. 

HERMITS, 

2  cupfuls  brown  sugar, 

1  large  cupful  butter  and  lard  mixed. 

3  eggs, 

1  cupful  seeded  raisins, 

l/2  teaspoonful  soda  in  a  little  boiling 

wa.ter, 

%  teaspoonful  cloves, 
1  teaspoonful  cinnamon, 


252  CAKE  FILLINGS 

1  teaspoonful  nutmeg,  . 
Salt,  flour  to  roll  out. 

MHS.  R.  L.  PORTER. 


Cake  Fillings 

LEMON  PASTE. 

1  Ib.  powdered  white  sugar, 
%  Ib  fresh  butter, 

6  eggs,  leaving  out  whites  of  two. 

3  fine  lemons. 

Beat  sugar  and  butter  to  a  cream;  beat 
eggs,  leaving  out  two  whites;  stir  them? into 
butter  and  sugar;  grate  the  rind  and  squeeze 
the  juice  of  the  lemons;  put  all  into  a  sauce- 
pan over  a  kettle  of  boiling  water  and  stir 
gently  till  it  gets  as  thick  as  honey.  Will  keep 
all  winter.  MRS.  SUSIE  J.  HARRIS, 

Santa  Cruz. 

LEMON  JELLY  NO.  1. 

Grate  the  yellow  rind  of  one  lemon,  add 
the  juice,  a  tablespoonful  of  cold  water,  one- 
half  cupful  of-white  sugar,  a  lump  of  butter  size 
of  a  walnut,  and  one  beaten  egg.  Cook  over 
the  tea-kettle  until  as  thick  as  cream;  set  to 
cool  while  you  make  your  cake. 

LEMON  JELLY  NO.  II. 

Grated  rind  and  juice  of  one  lemoH,  one 
cupful  of  sugar  and  one  egg.  Beat'  thorough- 
ly; boil  over  tea-kettle  until  thick  as  cream. 

LEMON  JELLY  NO.  III. 

2  wrhole  lemons, 


CAKE  FILLINGS  253 

2  cupfuls  sugar, 

3  well  beaten  eggs. 

(irate  rinds  and  remove  seeds  and  white 
skin  of  lemons;  mix  all  ingredients  thoroughly 
with  piece  of  butter  size  of  an  egg;  place  over 
boiling  water,  stirring  till  it  is  thick  as  cream, 
and  set  away  to  cool.  This  will  keep  all  win- 
ter just  as  well  as  paste  and  is  less  expensive. 
Very  fine  for  tarts. 

MRS.  SUSIE  J.  HARRIS,  Santa  Cruz. 

LEMON  CHEESE. 

1  Ib.  cube  sugar,  %  Ib.  butter, 

2  well  beaten  eggs, 

2  lemons,  all  of  juice  and  grated  rind. 
Put  all  together  and  let  simmer  until  it 
has  the  consistency  of  honey;  this  is  very  nice 
for  layer  cakes,  tarts,  or  eaten  as  sauce. 

MRS.  WILBUR,  Pacific  Grove. 

ORANGE  FILLING. 

H          2  good  sized  oranges, 

1  heaping  tablespoanful  of  flour, 

2  tablespoonfuls  of  water, 
2  tablespoonfuls  of  sugar, 
Yolk  of  one  egg. 

Grate  yellow  rind  from  oranges  and  put 
aside  until  needed.  Peel  oranges,  discard  all 
white  rind,  and  cut  them  in  small  pieces,  cut- 
ting out  the  center  pith  and  removing  seeds. 
Put  the  orange  in  a  bowl,  set  in  boiling  water, 
a;iid  when  it  is  hot  stir  in  the  flour  mixed  to  a 
smooth  g^.ste  with  the  water.  If  too  stiff  to 
stir  smoothly,  add  a  very  little  more  water. 
When  it  thickens  (it  should  be  stirred  con- 
stantly )  beat  yolk  of  the  egg  to  a  cream  with 
the  sugar;  stir  in  and  cook  two  or  three  min- 


254  CAKE  FILLINGS 

utes.  Remove  from  fire,  and  if  not  pleasantly 
tart,  add  a  little  lemon  juice^ficl  frost  with  a 
yellow  frosting  made  by  stirring  pulverized 
sugar  into  the  beaten  yolk  of  an  egg,  or  mak- 
ing a  boiled  frosting  with  the  beaten  yolk  in- 
stead of  the  white  of  the  egg.  In  either  case, 
flavor  with  the  remainder  of  the  grated  peel. 
MRS.  A.  W.  ANDERSON,  Pacific  Grove. 

ALMOND  FILLING. 

One  pt.  thick  sweet  cream,  whipped,  fla- 
vored, and  sweetened  to  taste;  stir  into  this 
one  Ib.  blanched  almonds,  chopped  very  fine; 
put  between  layers  and  on  top  of  cake  when 
ready  to  serve.  MRS.  E.  F.  HAWKINS. 

ALMOND  FILLING. 

Whites  of  2  eggs, 
1%  cupfuls  of  sugar, 
%  Ib.  blanched  and  finely  chopped  al- 
monds, 

4  tablespoonfuls  of  hot  water. 
Beat  eggs  stiff.    Boil  sugar  and  water  five 
minutes,  turn  on  to  beaten  egg  and  stir  until 
cold,  then  add  almonds.   Enough  for  one  large 
cake.  MRS.  N.  E.  BECKWITH,  Los  Gatos. 

ALMOND  PASTE. 

Blanch  one-half  Ib.  sweet  almonds,  pound 
into  a  paste  with  a  few  drops  of  rose  or  other 
water  to  prevent  oiliness;  work  into  this  one- 
half  pound  of  powdered  sugar  (sifted)  and 
blend  whole  together  with  white  of  an  egg.  Af- 
ter standing  a  few  minutes  it  is  ready  to 
spread  on  cake,  or  to  be  cut  into  squares  and 


CAKE  FILLINGS  255 

put  aside  to  harden  and  use  as  a  sweet. 

Miss  F.  G.  WOODCOCK,  Upper  Lake. 

NUT  FILLING. 

* 

1  cupful  of  sugar, 
1  tablespoonful  of  corn  starch, 
1  tablespoonful  of  butter,    boiling  wa- 
ter to  make  thick. 

Let  it  cook  a  little  and  add  a  large  cupful 
of  chopped  walnuts.  Beat  an  egg  with  a  little 
water  and  stir  in;  flavor  with  vanilla,,  and 
when  cool  spread  on  any  layer  cake. 

MRS.  W.  L.  WEYMANN. 

NUT  FILLING. 

Simmer  together  until  dissolved  two  eup- 
fuls  of  sugar  and  one-half  cupful  of  water;  add 
to  this  the  well  beaten  whites  of  two  eggs,  one 
cupful  of  chopped  raisins,  one  cupful  of  chop- 
ped nut  meats  and  flavor  with  vanilla. 

MRS.  0.  S.  TRIMMER,  Pacific  Grove. 

FIG   FILLING. 

Chop  figs  fine,  put  enough  hot  water  with 
them  to  make  a  paste;  add  enough  soft  frost- 
ing to  make  a  sufficient  quantity  for  the  cake; 
flavor  with  vanilla;  put  between  cakes  and  the 
remainder  of  the  white  frosting  on  top. 

MRS.  H.  HOFFMAN. 

PINEAPPLE  FILLING. 

One  can  pineapple  chopped  fine,  and  half 
the  juice;  two  cupfuls  sugar;  boil  until  it  thick- 
ens like  jelly.  Whip  a  cupful  of  cream,  sweeten 
and  flavor  with  pineapple,  and  whip  into  it  the 
cold  thickened  pineapple.  MRS.  C.  L.  PIODA. 


256  CAKE   FILLINGS 

APPLE  FILLING. 

1  large  tart  apple  grated, 
1  cupful  sugar, 
White  of  one  egg. 
Beat  all  together  for  twenty  minutes. 

MRS.  H.  E.  KENT,  Pacific  Grove. 

STRAWBERRY  FILLING. 

%  cupful  sugar, 

1  whole  egg  (unbeaten). 

1  cupful  strawberries  washed  with  hulls 
on  and  allowed  to  drain  before  using.  Put  all 
together  and  beat  with  a  Dover  egg  beater. 
Sufficient  for  two  layers  and  top  of  cake.  This 
filling  can  also  be  used  as  a  dessert  and  will 
serve  four  people.  MRS.  WILBUR, 

Pacific  Grove. 

PRUNE  FILLING. 

No.  1. — Pit  and  chop  one  and  one-half  tea- 
cupfuls  of  stewed  prunes.  Beat  whites  of  two 
eggs  stiff  and  add  three  tablespoonfuls  of  su- 
gar, season  with  lemon  and  mix  thoroughly 
with  prune  and  spread  between  layers  and  on 
top. 

No.  2 — Press  cooked  prunes  through  afruit 
sieve,  flavor  with  lemon  or  vanilla:,  and  sweet- 
en to  taste.  Use  a  layer  of  this  mixture  and 
on  top  of  it  a  layer  of  whipped  cream  for  fill- 
ing in  cakes.  Very  nice  without  the  cream. 

MRS. San  Jose. 

COCOANUT  FILLING. 

%  cupful  butter, 

1  cupful  sugar, 

3  tablespoonfuls  milk. 


CAKE  FILLINGS  257 

Cream  the  butter  and  sugar,  add  the  milk, 
flavor  with  vanilla  and  spread  on  layers,  then 
cover  thickly  with  fresh  grated  cocoanut. 

MRS.  C.  HOFFMAN. 

MACAROON  FILLING. 

One-half  pt.  sweet  cream.  Twenty  cents 
worth  not  too  fresh  macaroons.  Whip  cream, 
sweeten  to  taste  and  flavor  with  vanilla.  Roll 
macaroons  fine  and  stir  into  whipped  cream. 
Spread  between  layers  of  cake  and  ice  top 
and  sides.  MRS.  E.  WILLIAMS. 

CARAMEL  FILLING. 
3  cupfuls  brown  sugar, 
1  cupful  sweet  cream, 
Butter  size  of  an  egg, 
Pinch  of  cream  tartar. 
Cook  filling  until  nearly  candy;  put  in  a 
dish  and  beat  till  cold,  then  add  two  large  ta- 
blespoonfuls  of  vanilla. 

MRS.  E.  B.  CAHOON,  Soquel. 

MARSHMALLOW  FILLING. 

Two  teaspoonfuls  Knox's  gelatine  dis- 
solved in  little  warm  water;  add  six  table- 
spoonfuls  boiling  water,  twenty-one  table- 
spoonfuls  bar  sugar  and  beat  with  a  fork 
thirty  minutes.  Flavor  with  banana  or  pine- 
apple and  pour  into  a  buttered  tin,  same  size 
as  used  for  your  cake,  and  set  in  cool  place  un- 
til it  stiffens;  then  put  between  layers  of  cake 
with  boiled  icing.  MRS.  JOHN  CLEMENTS. 

MARSH  MALLOW  FILLING. 

Make  a  boiled  icing;  cut  or  chop  into  small 
pieces  twenty-five  cents  worth  of  marsh  mal- 


258  CAKE  FILLINGS 

lows,  add  to  the  icing  and  put  between  cakes. 

MRS.  G.  B.  RICHMOND. 

CKEAM  FILLING. 

Whip  the  cream  to  a  stiff  froths  sprinkle  it 
over  with  sugar  and  add  to  each  pt.  of  cream 
about  two  tablespoonmls  of  gelatine  that  has 
been  covered  with  half  a  cupful  of  cold  water, 
and  put  over  hot  water  to  dissolve. 

MRS.  SOUTH,  Los  Angeles. 

CHOCOLATE  FKOST1NG  OR  FILLING. 

One  cupful  powdered  sugar,  two  squares 
Bakers  unsweetened  chocolate,  shaved  or  mel- 
ted, two  tablespoonmls  boiling  water,  white  of 
one  egg.  Cook  one-third  of  sugar,  the  choco- 
late and  water  together  until  smooth.  Have 
egg  and  remainder  of  sugar  beaten  together 
and  pour  into  them  the  hot  chocolate.  Beat 
well  and  spread  over  cake  at  once. 

MRS.  A.  W.  ANDERSON,  Pacific  Grove. 

CLEAR  FROSTING. 

One  cupful  of  sugar  and  just  enough  milk 
to  moisten;  put  on  stove  and  boil  until  it  is 
foaming,  then  remove  and  beat  until  smooth 
and  clear;  while  still  warm  and  before  it  gets 
too  stiff  spread  between  layers  and  on  top  of 
cake.  Miss  BREESE. 

GELATINE  FROSTING. 

Dissolve  one-half  tableepoonful  gelatine  in 
three  tablespoonfuls  boiling  water;  strain; 
thicken  with  powdered  sugar  and  flavor;  beat 
till  white.  This  icing  will  not  crumble. 

MRS.  D.  A.  SMITH,  San  Jose. 


CAKE  FILLINGS^  259 

ICING. 

Allow  about  five  spoonfuls  powdered  sugar 
to  white  of  one  egg;  beat  egg  until  you  can  in- 
vert the  plate  without  egg  falling,  then  beat  in 
sugar  little  at  a  time;  pour  over  the  hot  cake. 
The  icing  should  be  thin  enough  to  settle  into 
place. 

BOILED  FROSTING. 

Put  one  cupful  sugar  into  a  sauce-pan,  add 
four  tablespoonfuls  water,  stir  until  dissolved; 
beat  white  of  an  egg  to  stiff  froth;  after  sugar 
come's  to  a  boil,  let  it  boil  just  four  minutes, 
then  pour  it  over  the  beaten  white  and  beat 
till  thick  and  smooth  and  nearly  cold;  spread 
while  just  warm.  B. 

BOILED  FROSTING. 

One  cupful  sugar,  five  tablespoonfuls  milk; 
boil  four  or  five  minutes,  then  stir  until  cold 
and  put  on  a  cool  cake.  Miss  OWENS,  S.  F. 


PORTER  &  IRVINE 

JSuDRT  GOODS 

FANCY  GOODS,  CLOTHING, 
HATS,  CAPS,  BOOTS  AND  SHOES 
At  Lower  Prices  than  any  house  in 

SALINAS,  CAL. 


Agents  for  the 

celebrated  Centemeri  Kid  Gloves 


PERFECTION  OF  FIT 


Frozen  Dainties 


"Good  Footli,  she  is 
The  queen  of  curds  and  cream*." 

Creams  and  custards  that  are  to  be  frozen 
require  at  least  one-third  more  sugar  than 
those  used  other  ways.  Sweetening  and  fla- 
voring ''freezes  out." 

In  heating  milk  for  custards  let  it  just 
scald,  not  boil.  Cream  the  eggs  and  sugar, 
pour  just  a  little  of  the  hot  milk  into  them, 
t  stirring  well,  adding  a  little  more  and  more 
milk  and  mixing  thoroughly.  This  method 
of  mixing  will  prevent  the  danger  of  curdling. 
Return  to  fire  to  finish  ccoking,  stirring  con- 
stantly. Always  use  a  double  boiler  or  a  ves- 
sel set  within  another  of  boiling  water.  Cus- 
tards are  better  and  lighter  if  eggs  are  beaten 
separately. 

When  ready  to  use  a  freezer  see  that  every 
thing  about  it  is  properly  adjusted  before 
packing.  Pound  ice  very  fine  and  place  a  thick 
layer  of  it  in  the  bottom  of  tub  then  a  thin 
layer  of  rock  salt.  Three  inches  of  ice  and  one 
inch  of  salt  is  about  the  right  proportion,  al- 
ternating, until  freezer  is  covered.  Pack  each 
layer  in  closely  with  a  wooden  paddle,  turning 
occasionally  while  packing.  Turn  slowly  at 
first,  then  rapidly  towards  the  last  until  you 
can  turn  no  longer.  Do  not  draw  off  the  water 
while  freezing  as  the  outlet  in  the  top  of  tub 
vwill  keep  the  water  from  entering  the  freezer, 


FROZEN  DAINTIES  261 

and  the  salty  water  aids  the  process  of  freez- 
ing*. When  you  find  that  you  can  turn  the 
crank  no  longer,  wipe  off  the  cover  carefully, 
remove  beater,  scrape  cream  from  the  sides, 
beat  the  half-frozen  cream  thoroughly  with  a 
large  spoon  or  paddle,  then  pa,ck  the  cream 
down  closely;  replace  cover  and  put  a  cork  in 
the  opening.  If  you  have  plenty  of  ice  pour 
off  water  and  repack  with  ice  and  salt;  if  not, 
break  up  any  ice  remaining,  put  it,  without 
pouring  off  water,  into  the  tub  with  more  salt, 
reserving  some  to  place  on  top  of  the  can. 
Cover  with  a  piece  of  old  carpet  wet  in  salt 
water  and  lay  something  hea  vy  on  top  to 
keep  can  down  in  the  ice,  and  allow  it  to  stand 
for  at  least  an  hour  before  using.  If  cream  is 
not  to  be  used  for  a  few  hours  water  must  be 
drawn  off  and  sufficient  ice  and  salt  used  to 
thoroughly  cover  can. 

Wrap  ice  that  you  wish  to  keep  a  while  in 
plenty  of  paper. 

Ice  cream  is  much  more  attractive  if  served 
in  moulded  form  or  given  the  round  shape  of 
the  freezer.  When  ready  to  serve  remove  free- 
zer, wipe  off  all  salty  water,  wrap  a  hot  cloth 
about  it  allowing  it  to  remain  for  a  fe\v  mo- 
ments, turn  cream  on  to  a  platter  and  send 
to  table.  Cut  in  slices  with  a  knife. 

ICE  CREAM. 

3  pts.  of  cream, 
1  qt.  of  milk. 
8  eggs, 

3  cupfuls  of  sugar  (%-pt.  cups), 
5  teaspoonfuls  of  vanilla  (varies  ac- 
cording to  strength). 


262  FROZEN  DAINTIES 

The  cream  and  milk  may  be  varied;  if 
cream  is  very  thick  and  rich,  one  pt.  to  two 
qts.  of  milk  will  make  good  ice  cream.  Scald, 
but  not  boil,  the  milk  in  double  boiler  or  in 
can  set  inside  of  kettle  of  water.  Beat  yolks 
of  eggs  well,  add  sugar  and  beat  again;  whip 
whites  stiff  and  beat  into  yolks  and  sugar. 
Pour  hot  milk  into  this,  a  little  at  a  time,  re- 
turn to  can  and  cook  until  like  boiled  custard; 
strain  through  a  sieve,  and  when  cold  add 
cream  and  flavoring  and  turn  into  freezer. 

MRS.  A.  W.  ANDERRON,  Pacific  Grove. 

ICE  CREAM. 

1  qt.  of  cream  (not  too  thick), 
1  coffee  cupful  of  sugar, 
1  wine  glassful  sherry  wine, 
A  little  vanilla. 
Mix  and  freeze.         MRS.  G.  B.  RICHMOND. 

PHILADELPHIA  ICE  CREAM. 

1  qt.  of  pure  cream,  not  too  thick, 

1  scant  cupful  of  sugar, 

Flavor  to  taste. 

There  are  three  ways  of  making  this  cream. 
First — Mix  sugar  and  flavoring  with  cream 
and  when  sugar  is  dissolved  strain  it  into 
freezer.  This  is  the  quickest  and  ea  siest  meth- 
od; the  cream  increases  in  bulk  and  is  of  a 
light  snowy  texture. 

Second — Whip  cream  until  you  have  taken 
off  a  qt.  of  the  froth;  mix  sugar  and  flavoring 
with  unwhipped  cream,  strain  into  freezer,  and 
when  partly  frozen  add  whipped  cream  and 
freeze  until  stiff.  This  gives  a  very  light,  deli- 
icate  texture  to  the  cream. 


FROZEN  DAINTIES  263 

Third — Heat  cream  in  double  boiler  until 
scalding  hot,  melt  sugar  in  it  and  when  cold 
add  flavoring.  This  is  considered  by  many 
the  best  method,  as  the  cream  has  a  rich  body 
and  flavor,  and  a  smooth  velvety  appearance. 

A.M. 

ICE  CREAM. 

1  qt.  of  cream, 
%  pt.  of  milk, 

3%  small  cupfuls  of  sugar, 
6  unbeaten  eggs. 

MRS.  J.  F.  BIRLEM. 

ICECREAM.   (1  gallon). 

3  eggs  well  beaten, 
1%  cupfuls  of  sugar, 

2  tablespoonfuls  of  flour, 
2l/2  qts.  of  milk, 

1  pt.  or  1  qt.  of  cream. 
When  about  to  boil    pour  in    eggs    and 
cream  and  cook  until  the  flour  does  not  taste. 
Use  more  or  less  cream  as  richness  is  desired. 
If  more  cream  use  less  milk.    Flavor  to  taste. 

MRS.  JOHN  CLEMENTS. 

BAKED  ICE  CREAM  OR  ALASKA  ICE 

CREAM. 

Take  a  silver  platter  or  any  dish  which 
will  not  break  in  the  oven,  cover  the  bottom 
with  lady  fingers  or  any  other  cake,  put  your 
ice  cream  (any  kind)  on  top  of  cake,  only  see 
that  the  ice  cream  is  well  frozen.  Have  by 
this  time  whipped  the  whites  of  six  eggs  to  a 
very  thick  froth,  have  on  a  plate  one  pound  of 
powdered  sugar  and  mix  the  sugar  carefully 
with  the  froth.  Now  cover  above  ice  cream 


264  FROZEN   DAINTIES 

with  half  of  this,  take  the  other  in  a  pastry 
bag,  garnish  over  all,  and  bake  in  a  very  hot 
oven  ten  or  fifteen  seconds  till  nice  brown  and 
send  to  table  immediately.  (If  made  right 
this  is  something  very  nice  for  a  surprise.) 

MR.  HENRY  BECKER, 
Chef  of  University  Club,  San  Francisco. 

PISTACHIO  ICE  CREAM. 

Prepare  one  qt.  of  ice  cream.  Blanch  and 
pound  to  a  paste  four  ounces  of  pistachio  nuts, 
rub  into  paste  three  drops  of  orange  water 
and  when  the  cream  is  cold  add  the  paste,  a 
tea-spoonful  of  almond  extract  and  five  or  six 
drops  of  spinach  green,  according  to  the  shade 
desired.  Add  a  pinch  of  salt  and  freeze. 

MRS.  C.  L.  PIODA. 

ALMOND  ICE  CREAM. 

One  qt.  of  cream,  four  ounces  of  shelled  al- 
monds, one  teaspoonful  of  vanilla  extract,  a 
few  drops  each  of  rose  water  and  bitter  al- 
mond extract.  Blanch  almonds,  pound  to  a 
paste,  adding  the  rose  water  and  a  very  little 
cream  gradually.  Heat  the  cream  in  a  double 
boiler  till  steaming  hot  (not  boiling),  melt  su- 
gar in  it,  set  aside  and  when  cold  add  almond 
paste.  Freeze  and  pack.  Nut  ice  cream  re- 
quires a  longer  time  to  freeze. 

MRS.  C.  L.  PIODA. 

APRICOT  ICE  CREAM. 

1  can  apricots, 

1  pt.  sugar, 

1  qt.  water, 

1  pt.  whipped  cream. 


FROZEN  DAINTIES  265 

Cut  apricots  in  small  pieces,  add  sugar 
and  water  and  freeze.  When  half  frozen  add 
whipped  cream.  MRS.  MILO  HILLS. 

BISQUE.   ( For  six  or  eight. ) 

One  pt.  of  rich  cream  beaten  thoroughly; 
add  one  cupful  of  sugar,  one-half  pound  wal- 
nuts chopped  very  fine  and  a  little  vanilla. 
Freeze  without  turning  freezer.  Should  be 
packed  from  five  to  eight  hours. 

MRS.  F.  D.  MCPHERSON,  Santa  Cruz. 

WHITE  VELVET  SHERBET. 

6  lemons, 
3  cupfuls  sugar, 
3  pts.  milk. 

Mix  lemon  juice  and  sugar  and  add  milk 
gradually.  Freeze.  MRS.  MILO  HILLS. 

SHERBET. 

Rub  the  rind  of  three  lemons  into  eight 
ounces  of  sugar,  one  pt.  of  cold  water,  the 
juice  of  three  lemons  and  of  two  sweet  oranges. 
Two  or  three  times  this  quantity  may  be  used. 
Freeze  the  same  as  ice  cream. 

Miss  PERRY,  Monterey. 

LEMON  SHERBET. 

1  qt.  water, 

3  lemons, 

2  oranges, 

4  small  cupfuls  of  sugar. 
Whites  of  two  eggs. 

MRS.  J.  F.  BIRLEM,  San  Francisco. 


266  FROZEN  DAINTIES 

STRAWBERRY    SHERBET. 

1  qt.  of  strawberries, 
3  pts.  of  water, 
%  Ib.  of  sugar, 
Juice  of  one  lemon. 

Mash  berries  to  a  smooth  paste,  add  wat- 
er and  lemon  juice;  let  stand  three  hours,  then 
strain  juice  over  sugar,  add  unbeaten  whites 
of  four  eggs,  stir  well  and  freeze. 

MRS.  KATE  KRUGER,  Sacramento. 

PEACH  SHERBET. 

For  one-half  gallon  of  sherbet  take  ten 
medium  sized  white  peaches  and  mash  through 
a  colander.  Add  juice  of  two  lemons,  two  cup- 
fuls  sugar,  the  beaten  whites  of  two  eggs,  and 
enough  water  to  fill  freezer.  Freeze  and  let 
stand  a  half  hour  before  serving. 

ALICE  BALL,  San  Jose. 

PINEAPPLE  SHERBET. 

One-half  pt.  can  of  pineapple  or  one  large 
fresh  pineapple,  one  small  pt.  sugar,  one  pt. 
water,  one  tablespoonful  gelatine.  Soak  gela- 
tine about  two  hours  in  sufficient  water  to 
cover  it;  cut  the  hearts  and  eyes  from  the 
pineapple,  chip  it  fine;  add  to  it  the  sugar  and 
juice  from  the  can;  heat  one-half  the  water  and 
dissolve  gelatine  in  it;  stir  this  with  cold  water 
into  the  pineapple  and  freeze.  It  should  be 
white  and  creamy.  Miss  PERRY,  Monterey. 

PINEAPPLE  SHERBET. 

One  qt.  water  and  one  qt.  sugar  boiled 
twenty  minutes.  Add  one  pt.  water  and  freeze 
partially.  Then  add  whites  of  three  eggs, 


FROZEN  DAINTIES  267 

juice  of  one  pineapple  and  meat  of  one  (con- 
tents of  one  can)  chopped  fine.  Stir  thorough- 
ly and  freeze  until  hard. 

MRS.  G.  B.  RICHMOND. 

ORANGE  SHERBET. 

5  qts.  of  water, 

4  Ibs.  granulated  sugar, 

4  beaten  eggs, 

Juice  and  grated  rind  of  four  oranges, 

Juice  of  two  lemons. 

Beat  sugar  and  eggs  together,  then  add 
water  and  grated  rinds.  Freeze  like  icecream. 
The  strained  juice  of  oranges  and  lemons 
should  not  be  added  until  the  mixture  begins 
to  freeze.  MRS.  A.  A.  WETHERILL. 

RASPBERRY  SHERBET. 

2  baskets  raspberries, 

2  cupfuls  water, 

2  cupfuls  sugar, 

2  lemons  (juice), 

2  level  teaspoonfuls  Knox's  gelatine, 

2  eggs  (whites). 

Make  a  syrup  of  the  sugar  and  one  cup 
water,  and  stir  into  this  while  yet  hot,  the  gel- 
atine that  has  been  soaked  in  a  little  cold  wa- 
ter. Set  away  to  cool.  Mash  berries,  pour 
over  them  the  other  cupful  of  water  and  press 
through  a  cheese  cloth.  Now  add  lemon  juice 
and  mix  with  the  cool  syrup.  Lastly  put  in 
the  well  beaten  whites  of  eggs,  and  the  mix- 
ture is  ready  to  be  frozen. 

MRS.  IRVIN  A.  BALL,  San  Jose. 


268  FROZEN  DAINTIES 

CHANGE  ICE. 

One  and  a  half  pts.  sugar,  three  of  water, 
the  juice  of  eighteen  oranges  and  two  lemons. 
Boil  sugar  and  water  for  half  an  hour.  Strain 
the  juice,  add  to  sugar  and  water  after  it  be- 
comes lukewarm  When  cold  freeze. 

MRS.  C.  L.  PIODA. 

ORANGE   WATER  ICE. 

Make  a  strong  lemonade  very  sweet  and 
add  the  juice  of  nine  oranges.  Freeze. 

MRS.  D.  J.  S  PENCE. 

RASPBERRY  WATER  ICE. 

Press  sufficient  raspberries  through  a  hair 
sieve  to  give  three  pts.  juice;  add  one  Ib.  pulve- 
rized white  sugar  and  juice  of  one  lemon. 
Freeze.  MRS.  A.  A.  WETHERILL. 

LEMON  WATER  IEC. 

'1%  pts.  of  water, 
1  Ib.  of  powdered  sugar, 
Juice  of  twelve  lemons. 
Mix  all  together  and  freeze  like  ice  cream. 

MRS.  I).  J.  SPE>TE. 

ROMAN  PUNCH. 

One  qt.  milk  and  one-half  pt.  sugar;  put  in 
freezer  and  when  chilled  (which  will  be  when 
you  get  ice  up  to  top  of  can),  add  juice  of  two 
lemons  and  freeze.  When  it  begins  to  thicken 
add  three  tablespoonrals  of  Jamaica  rum  and 
whites  of  two  eggs;  beat  up  thoroughly  and 
put  away  to  harden.  MRS.  G.  B.  RICHMOND. 


FROZEN  DAINTIES  269 

ROMAN  PUNCH. 

Make  two  quarts  of  lemonade,  rich  with 
pure  juice  lemon  fruit;  add  one  tablespoonful 
extract  of  lemon.  Work  well  and  freeze;  just 
before  serving,  add.  for  each  quart  of  ice  one- 
half  pint  of  brandy  and  one-half  pint  Jamaica 
rum.  Mix  well  and  serve  in  high  glasses,  as 
this  makes  what  is  called  a  semi  or  half  ice.  It 
is  usually  served  at  dinners  as  a  coup1  de milieu. 

MRS.  A.  A.  WETHERILL. 

BANANAS  FROZEN. 

Peel  one  doz.  bananas,  slice  crosswise  very 
thin,  and  mash  them  smooth.  Bring  one  pt. 
sugar  and  one  pt.  water  to  a.  boil  and  when 
cold  add  bananas  with  the  juice  of  one  orange 
and  one  lemon.  Put  into  freezer  and  turn 
slowly  until  mushy.  Remove  the  beater  and 
stir  in  lightly  one  pt.  cream  whipped.  Pack 
and  set  aside  for  two  hours. 

MRS.  C.  L.  PIODA. 

CANTALOUPE  FROZEN. 

Choose  one  which  is  ripe  and  luscious.  Cut 
pulp  into  tiny  cubes  and  sprinkle  with  little 
sugar  and  little  pinch  of  salt.  Let  stand  in 
freezer  one  hour  and  serve  heaped  in  a  pretty 
dish'  MRS.  C.  L.  PIODA. 

FROZEN  PUDDING. 

1  pt.  cream, 

l*/2  doz.  macaroons, 

3  tablespoonf als  powdered  sugar, 

2  tablespoonfuls  ground  chocolate. 
Whip  cream,  add  sugar  and  divide  into 

three  parts;  to  one  portion  add  the  chocolate 
which  has  been  moistened  with  a  little  water, 


270  FROZEN  DAINTIES 

and  stir  until  smooth;  add  enough  pink  color- 
ing to  second  portion  to  give  a  delicate  pink; 
flavor  third  portion  with  one  teaspoonful  van- 
illa. Roll  macaroons,  not  too  fine,  and  divide 
into  three  parts.  Take  a  small  la.rd  can  and 
put  in  first  the  pink  cream  and  over  this  lay 
one  portion  of  macaroons,  next  the  white 
cream  over  which  spread  second  layer  of  maca- 
roons, then  add  the  chocolate  cream;  cover 
the  can  and  pack  well  with  ice  and  salt  as  for 
ice  cream;  let  stand  four  hours;  when  ready 
to  serve  turn  out  and  cover  the  top  with  third 
portion  of  macaroons.  MBS.  MILO  HILLS. 


Byron   fllauzy 

* SOLE  AGENT 


SOHMEIR 

BYRON     MAUZV 

GABLEIR 

LEISTER 

HAMILTON 

SPIEILMANN 


PIANOS 


308,    310,  312  POSt  St.    San  Francisco 

FRANK  HOOPER,  Ag't,  Salinas 


L  H,  GARRIGUS 
Grain,  Real  Estate,  Insurance 

5ALINA8,  MONTEREY  CO,,  (AL, 


Fruits,     Preserves,    Jellies, 
Pickles,  Etc. 


"Will  't  please  your  honor,  taste  of  these 
conserves  ?"  — SHAKESPEARE. 

APRICOT  JAM. 

Take  the  best  ripe  fruit  and  pour  boiling 
water  over  it  to  remove  skins.  Cut  in  small 
pieces;  crack  the  pits;  blanch  kernels  and  chop 
very  fine.  Boil  fruit  one-half  hour  after  add- 
ing three-quarters  Ib.  of  sugar  to  each  Ib.  of 
fruit.  When  cooked  add  chopped  kernels.  Use 
no  water.  MRS.  J.  W.  STIRLING. 

PRESERVED   PEARS. 

To  six  Ibs.  of  fruit  allow  four  Ibs.  of  sugar. 
Peel  the  pears,  put  them  whole  into  a  granite 
or  porcelain  kettle  and  nearly  cover  w^ifh  wat- 
er. Boil  for  half  an  hour,  then  put  in  sugar 
and  boil  together  very  slowly  until  it  has  be- 
come quite  thick.  Put  in  jars. 

MRS.  WM.  SUTTON,  Pacific  Grove. 

COMPOTE  OF    PINEAPPLE. 

First  of  all  peel  the  fruit  (one  Ib.  weight  of 
it),  and  boil  this  rind  in  a  pt.  of  water  for  ten 
minutes.  Strain  it,  add  to  it  a  Ib.  of  lump 
sugar,  and  boil  for  twenty  minutes,  removing 
scum  as  it  rises.  Then  put  in  the  fruit  in  slices, 
and  boil  about  fifteen  minutes.  Next  day  pour 


272     FRUITS,  PRESERVES,  JELLIES,  PICKLES,  ETC. 

off  the  syrup  and  boil  again  for  twenty  min- 
utes. Put  the  slices  of  pineapple  into  the  jars, 
about  six  or  eight  slices  to  each,  and  pour  the 
boiling  syrup  on  them.  Tie  down  securely. 

B.    E.,  Alameda. 

PRESERVED  PEACHES. 

Take  ripe,  but  not  soft,  peaches.  Pour 
boiling  water  over  them  to  take  off  the  skins, 
which  will  pull  off  easily.  Weigh  equal  quanti- 
ties of  fruit  and  sugar;  put  them  together  in 
earthen  pan  over  night.  In  morning  pour  off 
syrup,  boil  few  minutes;  set  off  kettle,  take  off 
scum.  Put  back  kettle  on  tire;  when  syrup 
boils  up,  put  in  peaches.  Boil  them  slowly 
three-quarters  of  an  hour;  take  out  and  put 
in  jars.  Boil  syrup  fifteen  minutes  more  and 
pour  over  them.  MRS.  A.  A.  WETHERILI,. 

PRESERVED  FIGS. 

Take  about  a  milk  pan  full  of  green  figs 
before  the  frost  has  touched  them,  cut  a  gash 
both  ways  across  the  large  end  of  them;  put 
on  the  stove  with  boiling  water  and  four  ta- 
blespoonfuls  of  salt  and  let  them  boil  about 
one-half  hour.  Take  off  and  put  into  plenty 
of  cold  water  to  remove  all  traces  of  salt. 
Take  out  of  water  and  put  into  a  thin  syrup, 
made  of  sugar  and  wrater,  to  cook.  As  the 
syrup  boils  away  replenish  by  adding  boiling 
water  and  about  a  sauce-plate  of  sugar.  Re- 
peat this  when  necessary  and  cook  very  slowly 
for  one  day.  MRS. Salinas. 

PUMPKIN  PRESERVE. 

(Conserva  de  Calabaza) 

Take  a  pumpkin,  peal  it  and  cut  in  thin 


FRUITS,  PRESERVES,  JELLIES,  PICKLES,  ETC,     273 

squares,  cover  with  lime  water  and  let  it  soak 
over  night  (one  pt.  of  lime  in  the  water  is  suffi- 
cient); pour  out  all  the  lime  water  and  pour  in 
boiling  water  three  times  to  remove  all  traces 
of  lime.  Then  soak  in  cold  wrater  for  half  an 
hour.  Take  off  and  pour  in  fresh  cold  water, 
with  as  much  sugar  as  there  is  pumpkin,  and 
let  it  boil  slowly  all  day.  Add  two-thirds  of  a 
cupful  of  orange  rinds,  and  a  tablespoonful  of 
whole  cloves  and  let  them  boil  with  it.  This 
gives  it  a  good  taste.  As  the  syrup  boils 
away,  replenish  by  adding  boiling  water.  Stir 
occasionally  to  keep  it  from  sticking  to  pan. 

MRS.  S.  F.  GEIL. 

WATERMELON   PRESERVES. 

Pare  and  cut  watermelon  rind  in  pieces; 
weigh,  and  to  each  Ib.  allow  three-fourths  Ib. 
sugar.  Put  melon  into  preserving  kettle  with 
a  little  water  and  cook  one-half  hour,  then  add 
sugar  and  cook  slowly  until  melon  is  clear  and 
syrup  is  thick.  Just  before  done  add  sliced 
and  seeded  lemons  and  a  few  whole  cloves  for 
flavoring.  MRS.  WM.  SUTTON,  Pacific  Grove. 

MRS.  PHILIP'S  ORANGE  MARMALADE. 

Take  one  dozen  good  oranges,  cover  with 
water  and  boil  until  quite  tender;  you  can  as- 
certain this  by  piercing  with  a  broom  straw. 
Take  them  out  of  the  water,  and  when  cold 
enough  take  off  the  rind  and  cut  into  narrow 
strips.  Take  all  the  pulp  from  the  inside  and 
add  that  to  the  rind.  Put  all  back  into  the 
water  in  which  they  were  boiled  and  weigh. 
Add  Ib.  for  Ib.  of  sugar  and  boil  until  thick. 

MRS.  H.  W.  SEALE. 


274      FRUITS,  PRESERVES,  JELLIES,  PICKLES,  ETC. 

ORANGE  MARMALADE. 

Slice  twelve  oranges  fine  and  take  out 
seeds.  To  each  Ib.  add  three  pts.  of  cold  wat- 
er. Let  stand  six  hours,  then  boil  till  soft. 
When  cold  add  one  and  one-half  Ibs.  of  sugar 
to  each  pt.  Boil  one  and  three-quarter  hours, 

then  add  juice  of  two  lemons.        MBS. 

Salinas. 

ORANGE  MARMALADE. 

Peel  a  dozen  large  juicy  oranges,  or  two 
dozen  small  ones.  Separate  as  much  as  possi- 
ble the  white  lining  from  the  yellow  rind.  Cut 
rind  into  fine  shreds  to  fill  three  tea-cups. 
Boil  rinds  until  tender  changing  water  when 
first  boils  renewing  with  hot  water.  Cover 
pulp  with  cold  water  boiling  until  soft;  add 
juice  of  two  lemons,  and  sugar— (allowing  a 
scant  cupful  of  sugar  to  each  cupful  of  fruit — ); 
addrinds  boiled  tender.  Boil  twenty  minutes 
or  until  jellied.  Put  in  glasses. 

MRS.  WILL  JACKS,  Pacific  Grove. 

FIG  MARMALADE. 

3  Ibs.  figs,  peeled  and  chopped, 

3  Ibs.  sugar, 

3  oranges. 

Grate  rind  to  white  part,  this  pare  off  and 
discard,  then  chop  center  and  mix  with  figs. 
Slice  three  lemons  and  boil  till  tender  in  water. 
Put  all  together  and  boil  till  done  (or  thick). 
Do  not  add  lemons  till  nearly  done  as  sugar 
hardens  it.  MBS.  N.  E.  BECKWITH,  Los  Gates. 

CALIFORNIA   MARMALADE. 

12  peaches, 


FRUITS,  PRESERVES,  JELLIES,  PICKLES.  ETC,    275 

12  pears, 

1  pineapple, 
6  oranges, 

6  lemons, 

2  qts.  crabapples  peeled  and  quartered 

(measure  after  quartering). 
Peel  peaches,  pears  and  oranges  and  divide 
into  eighths.  Cut  pineapple  in  small  pieces 
and  slice  lemons  very  thin.  Weigh  all  fruit, 
add  three-fourths  as  much  sugar  and  simmer 
gently  two  hours  after  it  boils  up,  stir  as  little 
as  possible.  Seal  when  cool. 

MRS.  J.  W.  STIRLING. 

CANDIED  PEACHES. 

(From  "Land  of  Sunshine.") 

Take  twenty-five  large  peaches  and  let 
them  lie  in  w^ater  for  a  little  while,  then  remove 
the  down  by  rubbing  with  a  cloth.  Stone 
them  and  put  them  in  a  kettle  with  two  Ibs.  of 
granulated  sugar — a,  layer  of  peaches  and  a 
layer  of  sugar — add  one-half  pt.  of  water  and 
place  on  a  moderate  fire.  When  the  syrup  is 
thick,  take  off  the  fire,  and  put  peaches  and 
syrup  together  in  a  dish.  Flatten  the  peaches 
with  a/  wooden  spoon  and  turn  from  time  to 
time,  putting  them  in  a  place  where  the  sun 
will  shine  on  them.  When  they  are  nearly  dry 
roll  in  colored  sugar.  Will  keep  a  long  time. 
LINDA  BELL  COLSON,  San  Diego. 

STEAMED   APPLES. 

Pare  and  core  the  apples;  one  cupful  of 
sugar  and  one  and  one-half  cupfuls  of  water  to 
every  six  apples;  boil  until  soft  in  covered  pan; 
remove  the  apples;  boil  down  the  juice  and 


276     FRUITS,  PRESERVES,  JELLIES,  PICKLES,  ETC. 

flavor  with  lemon.          MRS.  F.  MAY,  Soquel. 
THE  BEST  WAY  OF  COOKING  ALL  KINDS 
OF  DRIED  FRUIT. 

Wash  quickly  in  cold  water  to  remove  all 
particles  of  dust:  cover  with  cold  or  lukewarm 
water  and  soak  twenty -four  hours  Put  to 
simmer  in  covered  porcelain  or  granite  vessel 
for  two  parts  of  a  day,  keeping  the  fruit  al- 
ways just  covered  with  warm  water.  Sugar- 
to  taste  and  simmer  about  two  hours  longer. 

MRS.  W.  J.  HILL. 

LEMON   BUTTER, 

Beat  three  eggs  with  one  and  a  half  cupful  s 
sugar,  add  juice  of  three  lemons,  a  lump  of 
butter,  one  cupful  hot  water,  and  a  teaspoon- 
ful  corn  starch.  Boil  and  stir  constantly  until 
thick.  MRS.  H.  M.  JOHNSON. 

CRANBERRY  SAUCE. 

Wash  berries  and  put  in  a  granite  or  por- 
celain vessel  to  cook,  allowing  a  pt.  and  a  half 
of  boiling  water  to  each  qt.  of  berries,  and  boil 
rapidly  for  twenty  minutes,  mashing  berries 
with  a  wooden  spoon  or  masher.  Turn  into  a 
dish  to  cool,  and  after  cooling  a  little,  pass 
through  a  coarse  sieve  and  return  to  sauce- 
pan. Let  it  just  come  to  a.  boil,  then  add  two 
teacupfuls  sugar  to  each  qt.  of  berries  used. 
Stir  sugar  in  well  and  boil  gently  three  or  four 
minutes,  then  pour  into  moulds  or  a  glass 
dish.  MRS.  H.  S.  BALL. 

CRANBERRY  SAUCE. 
To  one  qt.  of  cranberries  put  one  cupful 


FRUITS,  PRESERVES,  JELLIES,  PICKLES,  ETC.     277 
f 

of  cold  water  and  stew  ten  minutes;  add  two 
cupfuls  of  white  sugar  and  oook  ten  minutes 
longer.  Pour  into  a  mould  and  it  will  jelly. 

P . 

APPLE    JELLY. 

Wash  and  cut  into  small  pieces  any  tart, 
juicy  apples — red  makes  the  handsomest  jelly 
but  do  not  peel  or  core  them.  Put  them  into 
a  granite  or  porcelain  kettle  with  sufficient 
water  to  about  cover  them,  and  cook  slowly 
until  very  soft.  Pour  into  a  cheese  cloth  bag 
and  hang  up  to  drain  over  night.  Do  not 
squeeze  pulp  if  you  wish  jelly  to  be  clear.  To 
three  cupfuls  of  juice  allow  two  and  'one-half 
cupfuls  of  sugar  and  juice  of  half  a  lemon.  Put 
the  lemon  with  the  fruit  juice  and  boil  rapidly 
for  twenty  minutes  before  adding  sugar,  which 
must  be  heated  very  warm  in  the  oven.  Care 
must  be  taken  that  it  does  not  heat  too  rapid- 
ly or  it  will  melt.  Boil  about  five  or  ten  min- 
utes after  putting  in  sugar,  skimming  often. 
Have  ready  a  pan  in  which  a  cloth  is  spread, 
and  on  this  place  the  glasses  with  a  teaspoon 
in  each  glass.  Put  cold  water  in  the  pan  so 
that  it  will  come  to  about  an  inch  upon  the 
glasses.  Pour  the  hot  juice  into  the  glasses 
and  when  partially  cool  remove  the  spoons. 
When  cold  cover  with  tissue  paper  wet 'in 
brandy  or  alcohol.  Miss  PERRY,  Monterey. 

CURRANT   JELLY. 

Use  currants  without  picking  from  the 
stems.  Put  into  the  kettle  and  just  cover  with 
water  and  cook  in  the  same  manner  as  for  ap- 
ple jelly.  Miss  PERRY.  Monterey. 


278     FRUITS,  PRESERVES,  JELLIES,  PICKLES,  ETC. 

CURRANT  JELLY  WITHOUT  COOKING. 

Press  juice  from  currants  through  a 
colander;  strain  juice,  not  too  thin.  For  ev- 
ery cupful  of  juice  use  a  cupful  of  white  sugar. 
Mix  thoroughly,  stirring  juice  and  sugar  with 
large  spoon  in  a  preserving  kettle  as  this  in- 
sures success.  Skim  off  any  white  foam  that 
comes  on  top.  Seal  into  pt.  fruit  jars  and  let 
stand  in  sun  two  or  three  days.  Wrap  jars  in 
brown  paper,  keep  in  cool,  dry  place,  as  heat, 
light  and  moisture  spoils  all  currant  jelly. 
Warranted  to  keep  six  months,  possibly 
longer.  MRS.  WILL  JACKS,  Pacific  Grove. 

QUINCE  JELLY. 

Remove  core  and  skins  entirely.  Add  one 
pt.  of  water  to  one  gallon  of  fruit  and  boil  un- 
til soft,  then  strain.  Weigh  juice,  boil  twenty 
minutes,  add  onelb.  sugar  to  one  Ib.  of  juice 
as  it  is  weighed  before  boiling.  Boil  fifteen 
minutes.  MRS.  J.  R.  DIXON,  Stockton. 

APRICOT  JELLY. 

Have  rich,  ripe  apricots,  rub  all  dust  off 
with  a  dry  cloth,  then  separate  pits  and  put 
fruit  into  a  porcelain  kettle  and  cook  very 
slowly  on  back  of  stove  (all  day  and  night  if 
necessary),  till  the  whole  is  quite  juicy.  Do 
not  use  water  at  all.  Strain  through  a  cheese 
€loth  bag  or  wire  sieve,  and  press  with  a  spoon 
very  gently  till  all  juice  is  extracted.  To  each 
cupful  of  juice  add  a  cupful  of  sugar.  Put  juice 
in  a  kettle  and  when  it  comes  to  a  boil  add  the 
thoroughly  heated  sugar  and  boil  twenty 
minutes.  The  pulp  will  make  butter. 

MRS.  C,  HUDSON. 


FRUITS,  PRESERVES,  JELLIES,  PICKLES,  ETC.     279 

GOOSBERRY  SOY. 

5  Ibs.  goosberries, 

3  Ibs.  brown  sugar, 
1  pt.  vinegar, 

1  teaspoonful  salt, 

1  tablespoonful  cinnamon, 

1  small  tablespoonful  cloves. 
Boil  slowly  for  four  hours. 

MRS.  N.  E.  BECKWITH,  Los  Gatos. 

SPICED  CURRANTS. 

5  Ibs.  currants, 

4  Ibs.  brown  sugar, 

2  tablespoonfuls  of  ground  cloves, 
2  tablespoonfuls  of  cinnamon, 

1  pt.  vinegar. 

Boil  two  hours  or  more  until  quite  thick. 
MRS.  C.  K.  TUTTLE,  Pacific  Grove. 

SPICED  CHERRIES. 

Pit  cherries;  place  in  preserving  kettle  with 
two  Ibs.  of  sugar  to  one  qt.  of  vinegar,  writh 
spices  to  taste.  Scald  all  together  and  put  up 
hot  in  bottles  and  seal. 

MRS.  A.  J.  GOTTSCHALL. 

PICKLED  CHERRIES  WITHOUT  COOKING. 

Prepare  cherries  by  stemming,  but  not  pit- 
ting; put  into  bottles,  then  take  two  Ibs.  of 
sugar  to  one  qt.  of  vinegar,  with  spices  to 
taste.  Scald,  but  do  not  boil  vinegar.  When 
cold  pour  over  cherries  and  seal  bottles. 

MRS.  A.  J.  GOTTSOFALL. 

PICKLED  GRAPES. 
1  qt.  vinegar, 


280     FRUITS,  PRESERVES,  JELLIES,  PICKLES,  ETC. 

1  qt.  sugar, 

1  qt.  water, 

%  cupful  whole  cloves, 

%  cupful  each  cinnamon  and  allspice. 
Boil  to  syrup.  When  cold  pour  over  nice 
plump  grapes  which  have  been  carefully  looked 
over,  cnt  in  small  bunches  and  placed  in  jars. 
Tie  up  or  seal  and  put  away  for  one  month  be- 
fore using.  MRS.  JOB  WOOD. 

PICKLED  PEACHES. 

Take  clingstone  peaches,  rub  wirh  a  coarse 
cloth  to  remove  all  fuzz.  Take  two  Ibs.  sugar 
one  qt.  vinegar,  with  spices  to  taste;  heat  and 
pour  over  peaches  and  allow  them  to  stand 
over  night.  In  the  morning  scald  thoroughly 
and  seal  while  hot.  MRS.  A.  J.  GOTTSCHALL. 

SWEET  PICKLED  PEACHES. 

Take  good  ripe,  solid  freestone  peaches 
and  peel  them.  To  ten  Ibs.  of  peaches  put  sev- 
en Ibs.  of  brown  sugar  and  three  pts.  of  mild 
cider  vinegar.  Dissolve  sugar  in  vinegar. 
Pierce  each  peach  with  piece  of  stick  cinnamon 
and  a  clove.  Put  peaches  in  a  jar  and  pour 
syrup  over  them,  having  previously  added  to 
it  two  tablespoonfuls  of  loose  spices.  Place 
jar  in  a  boiler  which  has  a  false  bottom,  pour 
in  cold  water  to  about  the  middle  of  jar  and 
heat  slowly.  Put  a  plate  over  jar,  bottom 
side  up.  Try  with  a  broom  straw  and  when 
tender  they  are  done.  Fellenburg  prunes  are 
delicious  pickled  the  same  way. 

MRS.  E.  B.  CAHOON,  Sequel. 

SWEET  PICKLED  PEACHES. 

Rub  fur  off  peaches  with  coarse  cloth,  or 


FRUITS,  PRESERVES,  JELLIES,  PICKLES,  ETC.    281 

pare  if  desired;  stick  three  cloves  in  each  peach. 
For  seven  Ibs.  of  fruit  put  three  Ibs.  sugar 
and  one  pt.  of  vinegar.  Boil  and  pour  over 
fruit  four  successive  days,  then  cook  together; 
when  tender  dip  peaches  out  with  perforated 
skimmer;  boil  syrup  until  thick;  pour  over 
fruit  while  hot.  Add  spices  of  all  kinds  and  al- 
low them  to  boil  each  time  with-  syrup. 

MRS.  G.  B.  RICHMOND. 

PICKLED  PEAKS. 

10  Ibs.  of  winter  Nelis  pears, 
3  Ibs.  of  brown  sugar, 
2  qts.  of  cider  vinegar, 
1  pt.  of  water, 

1  tablespoonral  whole  allspice,, 
l/2  tablespoouml  whole  cloves, 
1  tablespoonful  of  stick  cinnamon, 
1  tablespoonful  of  pepper-corns. 
Peel  pears  and  steam  them  until  you  can 
pierce  them  easily  with  a  fork.    Place  them  in 
a   jar  and    pour   over  them  the   boiling   hot 
spiced  vinegar.    In  two  days  pour  off  vinegar, 
and  heat  it  boiling  hot  and  return  to  pears. 
In  two    days   more   repeat.    Keep    in  a  cool, 
dark  place.  MRS.  GEO.  ABBOTT. 

SWEET  PICKLED  STRAWBERRIES. 

Remove  the  calyx  from  six  qts.  of"  ripe 
strawberries.  Put  into  a  stone  jar — first  a 
layer  of  fruit,  then  a  sprinkle  of  cinnamon  and 
cloves,  alternating  thus  until  all  are  used; 
bring  to  a  boil  two  coffee  cuprals  of  vinegar 
with  two  and  a  half  pounds  of  sugar;  gkim  and 
pour  over  fruit.  Let  them  stand  over  night 
and  in  the  morning  drain  off  syrup.  Boil  up 


282      FRUITS,  PRESERVES,  JELLIES,  PICKLES,  ETC. 

and  pour  on  the  berries  as  before.  The  next 
morning  boil  all  together  gently  for  twenty 
minutes,  then  pour  into  jars  and  cover. 

MRS.  W.H.  SEALE. 

PICKLED  FIGS— (Dark). 

10  Ibs.  figs, 
5  Ibs.  sugar, 

1  qt.  vinegar, 

2  ounces  each  of  cloves,  cinnamon  and 

allspice. 

Put  spices  in  a  thin  muslin  bag,  dis- 
solve sugar  in  vinegar,  and  cook  the  figs  slow- 
ly, a  few  at  a  time  till  all  are  done.  Then  put 
them  all  back  in  the  syrup  and  cook  until  the 
syrup  is  sufficiently  thick.  Put  in  jars  and 
seal.  MRS.  THOS.  FLINT,  San  Juan. 

PICKLED    FIGS— (White). 

7  Ib.  of  fresh  figs, 

3  Ibs.  of  sugar, 

1  pt.  of  vinegar, 

2  lemons  sliced, 

A  handful  of  whole  cloves, 
A  few  sticks  of  cinnamon. 
Boil  only  a  few  moments  before  removing 
the   figs.    Continue   boiling   the    syrup   until 
about  sufficient  to  cover,  and  pour  it  over  the 
figs!     It  may  be  necessary  to  drain  it  off  and 
boil  it  more  the  next  day.    Seal  in  jars. 

MRS.  H.  A.  MITCHELL,  Palo  Alto. 

PICKLED   DAMSON  PLUMS. 


5  Ibs.  of  fruit, 
5  Ibs.  of  sugar, 
2%  pts.  of  vinegar, 


FRUITS,  PRESERVES.  JELLIES,  PICKLES.  ETC.    283 

2  oz.  of  mace, 

1  ozs.  of  cinnamon, 

1  oz.  of  cloves. 

Add  spices  to  vinegar,  let  it  come  to  a  boil 
and  pour  over  the  fruit  and  sugar.  Cover 
close.  Turn  off  and  scald  syrup  for  five  suc- 
cessive days.  The  sixth  day  let  fruit,  spices 
and  all  come  to  a  boil.  These  will  keep  for 
years.  MRS.  E.  L.  BAKER. 

PICKLED  WALNUTS. 

Pick  green;  when  they  can  be  easily  pierced 
with  a  needle  put  into  brine  strong  enough  to 
bear  an  egg.  Let  them  remain  nine  days,  stir- 
ring and  changing  brine  often.  Drain  and  ex- 
pose to  the  sun  until  quite  black.  Scald  in 
boiling  water.  To  a  hundred  walnuts  allow 
one  gallon  vinegar,  one  oz.  cloves,  one  oz.  all- 
spice, one-half  oz.  nutmeg,  one  oz.  black  pep- 
per. Boil  vinegar  and  spices  together  fifteen 
minutes.  Strain  and  pour  over  them  boiling 
hot.  Tie  in  thin  muslin  a  tea  cupful  mustard 
seed  and  tablespoonful  of  grated  horse-radish. 
Put  in  bottles  and  seal  tight.  Better  if  kept 
six  months  before  opening.  MRS.  WALKER. 

PICKLED  WATERMELON. 

Cut  the  hard,  green  rind  of  the  melon  into 
thin  squares  or  fancy  shapes,  after  removing 
the  peeling.  Then  make  a  syrup  of  equal  parts 
of  brown  sugar,  vinegar  and  water  with  as 
many  kinds  of  whole  spices  as  are  desired — 
cloves,  cinnamon  and  allspice  are  sufficient. 
Place  the  pieces  in  this  juice  and  cook  slowly 
until  the  pieces  become  clear  and  glue  colored. 
Place  in  an  earthen  jar  or  glass  can. 

MRS.  C.  F.  BARKER. 


284     FRUITS,  PRESERVES,  JELLIES,  PICKLES,  ETC. 

PICKLED    ONIONS. 

Pour  boiling  hot  salt  water  over  small 
onions  and  let  stand  until  cool,  three  times — 
once  before  and  twice  after  peeling-.  Then 
cover  with  spiced  vinegar  poured  on  while  hot. 
Use  pieces  of  horse-radish  root,  celery  and 
nasturtium  seed,  a  few  red  peppers,  and  any 
other  prepared  spices  in  the  vinegar  These 
pickles  are  crisp  and  brittle,  and  much  better 
than  the  bottled  onions  sold  in  groceries. 

MBS.  H.  A.  MITCHELL,  Palo  Alto. 

GREEN   TOMATO  SOY. 

4  qts.  of  tomatoes, 

4  large  onions, 

12  green  peppers, 

1  teacupful  of  salt, 

A   handful    each  of   cloves,  cinnamon 

and  allspice, 

Vinegar  sufficient  to  cover  tomatoes. 
Slice  tomatoes  and  onions,  place  them  in 
layers  in  a  jar,  sprinkling  the  salt  over  each 
layer,  and  let  them  remain -over  night.  Tie 
spices  in  a  thin  bag.  In  the  morning  drain  the 
water  from  the  tomatoes,  put  them  in  the  hot 
spiced  vinegar  and  cook  till  tender. 

MRS.  R.  L.  PORTER. 

MIXED  PICKLES. 

4  green  peppers,  sliced  thin, 
150  small  cucumbers, 
1  head  of  cauliflower, 
1  head  of  white  cabbage, 
2qts.  of  small  white  onions, 
1  qt.  of  tender  string  beans, 
A  root  of  grated  horse-radish. 


FRUITS,  PRESERVES,  JELLIES,  PICKLES,  ETC.    285 

Slice  cabbage  and  break  cauliflower  apart. 
Make  a  strong  brine  that  will  bear  up  an  egg. 
Scald  separately  in  boiling  water,  cabbage,  cu- 
cumbers, onions,  and  cauliflower.  Put  all  in 
the  brine  for  twenty-four  hours,  except  the 
peppers  and  horse-radish.  To  sufficient  vine- 
gar to  cover  all,  add  one-half  oz.  of  turmeric, 
one  oz.  black  mustard  seed,  and  one  teaspoon- 
ful  bla,ck  pepper.  MRS.  W.  J.  HILL. 

MUSTARD    PICKLES. 

6  small  green  peppers, 

2  qts.  of  little  onions, 

2  qts.  of  beans, 

2  qts.  of  small  cucumbers, 

2  qts.  of  cauliflower. 

For  brine  use  one  ta-blespooriful  of  salt  to 
one  quart  of  water.  Let  them  stand,  twenty- 
four  hours,  drain,  and  they  are  ready  for  dres- 
sing. To  each  quart  of  vinegar  add  three  ta- 
blespoonfuls  mustard,  one  cupful  brown  sugar, 
one-half  cupful  flour,  one-half  oz.  curry  powder, 
same  of  celery  seed;  boil  all  together  for  five 
minutes,  then  pour  over  pickles.  The  dressing 
should  be  like  thick  cream. 

MRS.  E.  F.  HAWKINS. 

GREEN    TOMATO  PICKLES. 

One  box  of  green  tomatoes.  Slice  toma- 
toes in  three  or  four  slices,  according  to  size, 
throwing  away  a  thin  slice  from  each  end,  and 
put  in  a  jar  in  layers,  sprinkling  salt  between 
each  layer.  Put  a  weight  on  and  let  them  re- 
main over  night.  In  the  morning  drain 
through  a  colander.  Make  the  first  syrup  of 
three  qts.  water,  two  cupfuls  vinegar  and  one 


286     FRUITS,  PRESERVES,  JELLIES,  PICKLES,  ETC. 

cupful  brown  sugar.  Allow  syrup  to  boil,  and 
then  put  the  tomatoes  in  (a  few  at  a  time)  and 
let  them  simmer  a  few  minutes.  Strain 
through  a  colander.  Make  a  second  syrup  of 
two  qts.  water,  one  qt.  vinegar,  two  coffee  cup- 
fuls  sugar  and  one  tablespoonful  each  of  cloves 
and  cinnamon.  Put  spices  in  a  thin  muslin 
bag.  Heat  syrup,  and  when  boiling  hot  put 
tomatoes  in  (a  few  at  a  time)  and  boil  fifteen 
minutes.  Put  in  a  stone  jar;  keep  in  a  cool 
place,  and  in  a  few  days  they  will  be  ready  for 
use.  Use  none  but  best  cider  vinegar. 

MRS.  E.  B.  CAHOON,  Soquel. 

GREEN  TOMATO   PICKLES. 

One  peck  of  hard  green  tomatoes,  a  few 
small  onions,  if  desired.  Slice  tomatoes  in 
about  one-half  inch  slices,  salt  well  in  layers, 
and  let  stand  over  night.  In  the  morning 
drain  off  salt  juice,  place  tomatoes  in  a  por- 
celain kettle  and  cover  with  vinegar.  Ad  done 
cupful  sugar  and  one  teaspoonf ul  of  all  kinds  of 
spices  tied  in  small  bags.  Cook  slowly  for  one 
hour  or  until  tomatoes  are  well  cooked 
through,  but  not  soft..  MRS.  C.  F.  BARKER. 

SMALL  CUCUMBER  PICKLES. 

Make  a  brine  of  a  heaping  tablespoonful 
salt  to  a  qt.  of  water,  heat  boiling  hot  and 
pour  over  cucumbers  and  let  stand  twenty- 
four  hours;  then  take  out  and  wash  or  rinse, 
and  pour  over  them  a  solution  of  vinegar  and 
water,  half-and-half,  boiling  hot,  with  a  lump 
of  alum  size  of  small  walnut  dissolved  in  it;  let 
them  stand  until  scum  rises,  which  will  be  in 
two  or  three  days,  then  rinse  and  wipe  them 


FRUITS,  PRESERVES,  JELLIES,  PICKLES,  ETC.     287 

from  that  solution.  Wipe  out  jars,  then  for 
last  vinegar  use  one  gallon  of  good  cider  vine- 
gar, one  qt.  brown  sugar,  one-half  pt.  white 
mustard  seed,  one  oz.  celery  seed,  and  one  oz. 
each  of  cinnamon,  allspice  and  cloves.  Use 
unground,  put  all  in  vinegar  loose  and  boil  a 
few  minutes  hard,  then  pour  hot  over  pickles 
in  the  jar.  Rave  layers  of  horseradish  between 
cucumbers,  using  plenty,  as  it  helps  to  keep 
the  pickles.  MRS.  E.  F.  HAWKINS. 

CUCUMBERS  IN  OIL. 

Wash  and  slice  in  thick  slices  without  par- 
ing, fifty  large  cucumbers.  Cover  with  weak 
brine  and  let  them  stand  twenty -four  hours; 
drain,  and  mix  with  the  cucumbers  two  table- 
spoonfuls  whole  mustard,  one  tablespoonful 
i-olery  seed,  and  one  cupful  salad  oil.  Add 
enough  cold  vinegar  to  cover. 

MRS.  H.  A.  MITCHELL,  Palo  Alto. 

OIL  PICKLES. 

Select  small  cucumbers,  wash  and  dry 
them  so  that  the  black  spots  rub  off.  Then 
sprinkle  with  plenty  of  salt  and  set  the  dish  so 
that  the  water  will  drain.  Let  stand  all  night. 
Take  small  onions,  one-fourth  as  many  as  cu- 
cumbers, and  put  these  in  another  dish  and 
then  drain  all  night,  after  being  sprinkled  with 
plenty  of  salt.  In  the  morning  mix  all  togeth- 
er with  mustard  seed,  celery  seed  and  the  best 
vinegar  and  olive  oil.  Use  about  three  table- 
spoonfuls  of  oil  to  a  two  qt.  jar. 

MRS.  F.  N.  NOBLE.  Pacific  Grove. 


Beverages 


"We  will  drink  the  table  round." 

— SHAKESPEARE. 

COFFEE. 

To  make  an  excellent  cup  of  coffee  get 
good  grain  coffee,  well  browned,  and  have 
your  grocer  grind  it  for  you.  Use  one  large 
tablespoonful  of  ground  coffee  to  every  per- 
son; settle  with  egg.  Pour  on  boiling  water, 
boil  thoroughly  for  one  minute,  then  set  aside 
a  few  minutes  to  settle. 

MRS.   A.  J.  GOTTSCHALL. 

TWO  METOHDS  OF  MAKING  COFFEE. 
Drip  Coffee. 

Drip  coffee  is  made  by .  using  either  a 
French  coffee-pot  or  a  coffee-pot  with  a  sack 
attached  to  a  ring  which  fits  into  the  mouth 
of  the  pot.  Mocha  and  Java,  half  of  each,  is  a 
favorite  mixture.  Some  prefer  an  equal  mix- 
ture of  Mocha,  Java  and  Costa  Kica.  Have 
coffee  ground  very  fine,  and  use  a  heaping  ta- 
blespoonful to  each  cup  of  water  and  add  an 
extra  spoonful  for  the  pot  for  every  four  or 
five  cups  wanted.  Put  coffee  into  the  perfor- 
ated cylinder  vessel,  or  the  sack,  and  pour  the 
required  amount  of  actively  boiling  water 
over  it.  If  you  wish  to  abstract  a  little  more 
of  the  coffee  strength  pour  the  coffee  into  an- 
other vessel  and  turn  again  over  the  grounds. 


BEVERAGES  289 

Coffee  Made  With  Cold  Water. 

Have  coffee  ground  moderately  fine  and 
use  same  amount  as  in  above  recipe,  one  ta- 
blespoonful  to  a  cup  of  water.  Put  coffee  in 
the  pot,  stir  into  it  a  li  fctle  egg  to  settle  it  and 
over  it  pour  required  amount  of  cold  water. 
Place  where  it  will  heat  very  gradually  until  it 
reaches  the  boiling  point,  but  remove  before  it 
actually  boils.  Place  on  cooler  part  of  the 
stove  where  it  will  keep  warm,  but  not  boil, 
and  allow  it  to  remain  for  ten  minutes  longer. 
In  serving  coffee  place  cream  and  sugar  in  the 
cup  and  pour  coffee  over. 

MRS.  A.  A.  WETHERILL. 

BLACK   COFFEE. 

Make  coffee  after  any  good  recipe  and  use 
either  kirsch  wasser  or  brandy  for  burning. 
After  coffee  is  poured  into  cups,  sweeten,  put 
in  a  teaspoonful  of  the  kirsch  wasser  or  bran- 
dy, light  it,  allow  it  to  burn  itself  out;  or,  put 
a  napkin  over  the  cup  on  which  place  the  sugar 
and  a  teaspoonful  of  liquor,  light  it  with  a 
taper  or  match,  stir  sugar  slighly  and  when 
burned  out  remove  napkin  and  stir  coffee  be- 
fore drinking.  A  favorite  way  of  preparing 
sugar  for  black  coffee,  is  to  put  the  sugar  into 
a  deep  dish,  pour  over  it  liquor,  light  it,  and 
while  burning  stir  sugar  lightly  by  lifting  and 
pouring  from  a  spoon.  When  burned  out,  put 
a  teaspoonful  or  more,  as  desired,  into  each 
cup  of  coffee.  MRS.  H.  S.  BALL. 

BURNING  SUGAR    FOR  COFFEE. 
An  attractive  way  to  burn  sugar  for  black 


290  BEVERAGES 

coffee  is  to  take  a  grape  fruit,  or  a  very  large 
orange,  slice  off  one-third  of  fruit  (discard)  and 
remove  pulp  from  remainder.  Cut  just  enough 
of  the  yellow  rind  from  the  bottom  to  permit 
it  to  stand  well  on  a  plate.  Into  this  shell 
place  the  sugar,  pour  over  the  brandy,  and 
light  after  sending  to  table.  The  flavor  given 
from  the  fruit  will  be  exceptionally  fine. 

MRS.  GEO.  LITTLE,  Pacific  Grove. 

CHOCOLATE. 

Use  one  small  tablespoonful  of  chocolate 
to  each  cup  of  milk.  Let  it  just  come  to  a  boil 
and  serve  with  a  little  whipped  cream  put  on 
the  top  of  each  cup.  MRS.  A.  A.  WETHERILL. 

ICED   TEA. 

Mixed  tea  makes  a  better  cold  drink  than 
either  black  or  green.  Strain  it  into  a  perfectly 
clean  bottle  and.  keep  on  ice.  When  a  drink  is 
wanted,  pour  glass  three-fourths  full,  sweeten 
lavishly  and  fill  up  glass  with  broken  ice. 
Drink  without  cream.  MRS.  A.  A.  WETHERILL. 

CREAM   NECTAR. 

2  Ibs.  white  sugar, 

2qts.  water, 

2  ozs.  tartaric  acid, 

2  tablespoonfuls  flour, 

Whites  of  2  eggs. 

Mix  water,  sugar  and  acid,  and  let  it  get 
lukewarm.  Beat  eggs  to  stiff  froth  and  mix 
with  flour.  Stir  all  together  and  boil  three 
minutes.  Bottle.  Put  three  tablespoonfuls  of 
the  nectar  in  three-fourths  glass  of  ice  water, 
add  one-half  teaspoonful  soda  and  flavoring 


BEVERAGES  291 

to  taste.    .  Stir  vigorously  and  drink.     Very 
nice  on  warm  days.  MRS.  H.  M.  FROST. 

RASPBERRY  ACID. 

Dissolve  sixozs.  tartaric  acid  in  two  qts.  of 
water;  pour  it  over  twelve  Ibs.  of  red  raspber- 
ries in  a  large  bowl.  Let  it  stand  twenty-four 
hours.  Strain  without  pressing.  To  one  pt. 
of  this  liquor  add  one  Ib.  of  white  sugar.  Stir 
until  it  dissolves  and  bottle,  but  do  not  cork 
for  several  days,  when  it  is  ready  for  use.  To 
serve,  put  two  or  three  tablespoonfuls  of  the 
acid  in  each  glass  and  fill  with  cold  water. 

MRS.  H.  A.  MITCHELL,  Palo  Alto. 

RASPBERRY   SYRUP. 

Take  seven  baskets  of  raspberries,  add  five 
tumblers  of  water  and  two  ozs.  tartaric  acid. 
Put  this  in  a  crock  and  let  it  stand  for  twenty- 
four  hours,  after  which  put  in  a  bag  and  drain 
for  twenty-four  hours.  Add  seven  Ibs.  sugar 
and  let  come  to  a  boil.  Skim,  and  set  away  to 
cool;  bottle  and  cork.  MRS.  D.  J.  SPENCE. 

RARSPBERRY  VINEGAR. 

Put  the  raspberries  in  a  stone  jar  (not 
earthen  or  glazed  ware)  cover  them  with  vine- 
gar and  set  in  a  cool  place  for  three  or  four 
days.  Strain  through  a  bag,  same  as  for  jelly; 
put  two  Ibs.  of  sugar  to  three  pts.  of  juice, 
and  boil  about  twenty  minutes,  or  until  a  lit- 
tle thick.  Bottle,  and  cork.  It  does  not  re- 
quire sealing.  MRS.  W.  C.  WATERS. 

UNCOOKED  FRAPPE. 

One  dozen  lemons  squeezed  as  for  lemon- 


292  BEVERAGES 

ade,  six  cupfuls  sugar,  six  sliced  bananas,  one 
teacupful  crushed  strawberries,  one  teacupful 
crushed  raspberries,  three  large  oranges  sliced 
thin.  Let  set  until  sugar  thoroughly  dissolves 
and  the  fruit  juices  are  mixed,  then  add  water 
to  taste  and  serve.  Miss  TUCK,  Pacific  Grove. 

ORANGE    PUNCH. 

T\vo  oranges  (juice  only),  one  cupful  sher- 
ry, two  cupfuls  sugar,  white  of  one  egg.  Mix 
juice,  sugar  and  sherry  together  and  heat  to 
boiling  point:  add  well  beaten  white,  mix 
thoroughly  and  let  simmer  five  minutes;  strain 
through  muslin  and  when  very  cold  pour  over 
oranges  and  bananas,  cut  in  small  pieces,  and 
candied  cherries.  Put  fruit  in  frappe  glasses 
and  pour  the  syrup  over. 

MRS.  FRANCIS  HILLS. 

MR.    G  WIN'S   RECIPE    FOR    MAGNOLIA 
PUNCH. 

1  goblet  brandy, 

2  goblet's  Jamaica  rum, 

1  teacupful  green  tea    drawn  in  a  pt. 

boiling  water, 
8  tablespoonfuls  currant  jelly, 

1  goblet  fine  white  sugar, 
Juice  of  4  lemons, 

4  lemons  cut  in  slices, 
4  oranges  cut  in  slices, 
A  few  slices  of  pineapple, 

2  qts.  champagne, 
Plenty  of  ice. 

Use  dhly  one  cupful  tea  after  it   is    drawn. 
JSverv  drop  of  water  hurts  the  punch. 

MRS.  H.  W.  SEALE. 


BEVERAGES  293 

AUSTRALIAN  GINGER  BEER. 

Boil  for  three  hours  two  Ibs.  sugar  and 
three  ozs.  crushed  ginger  root  in  two  gallons 
of  water,  then  take  the  whites  and  shells  of 
three  eggs,  beat  well  together,  add  one  tea- 
spoonful  of  lemon,  and  let  it  ferment  for  one 
night  before  using.  MRS.  W.  J.  BLACK. 

BLACKBERRY  CORDIAL. 

Simmer  bla/ckberries  till  they  break;  strain, 
and  to  each  pt.  of  juice  add  a  Ib.  white  sugar, 
one-half  oz.  cinnamon,  one-fourth  oz.  rnace, 
two  teaspoonfuls  extract  of  cloves.  Boil  fif- 
teen minutes  and  when  cool  add  a  little  bran- 
dy, though  brandy  is  riot  an  essential.  Other 
fruit  cordials  the  same  way. 

MRS.  A.  A.  WETHERILL. 

BLACKBERRY  WINE. 

Three  Ibs.  sugar  to  one  gallon  of  berries. 
Let  stand  until  they  ferment,  then  strain. 
Boil  five  minutes  and  put  in  bottles  or  jugs 
and  cork  tightly.  Let  it  remain  six  weeks  be- 
fore using.-  MRS.  W.  J.  BLACK. 

BLACKBERRY  WINE. 

Berries  should  be  ripe  and  plump.  Put 
into  a  large  wooden  or  stone  vessel  with  a 
tap.  Pour  on  sufficient  boiling  water  to  cover 
them.  When  cool  enough  to  bear  your  hand 
bruise  well  until  all  the  berries  are  broken. 
Cover  up,  let  stand  till  berries  begin  to  rise  to 
top,  which  will  occur  in  three  or  four  days. 
Then  draw  off  the  clear  juice  in  another  vessel, 
and  add  one  Ib.  sugar  to  every  ten  qts.  of  the 
.liquor,  and  stir  thoroughly.  Let  stand  six  to 


294  BEVERAGES 

ten  days  in  first  vessel  with  tap.  Then  draw 
oft'  through  a  jelly  bag.  Steep  four  oz.  isin- 
glass in  a  pt.  white  wine  for  twelve  hours;  boil 
it  over  slow  fire  till  all  dissolved,  then  place 
dissolved  isinglass  in  a  gallon  of  blackberry 
juice,  give  them  a  boil  together,  and  pour  into 
the  vessel.  Let  stand  a  few  days  to  ferment 
and  settle;  draw  off  and  keep  in  a  cool  place. 
Make  all  other  berry  wines  in  the  same  man- 
ner. MRS.  A.  A.  WETHERILL. 

EGG  NOG. 
(For  six  glasses.) 

6  eggs, 

1  pt.  rich  milk, 

6  tablespoonfuls  sugar, 

Y2  pt.  best  brandy, 

A  little  Jamaica  rum  and  nutmeg. 
Beat  yolks  and  sugar  thoroughly;  beat 
whites  separately  till  very  stiff;  mix  beaten 
yolks  and  sugar  with  milk  and  fill  glasses  half 
full  with  this.  Grate  in  a  little  nutmeg;  put 
brandy  and  rum  together  and  divide  evenly  in 
the  six  glasses;  over  this  put  beaten  whites. 
Stir  very  little  with  small  spoon  so  as  to  make 
whites  form  into  nuggets. 

MRS.  FRANCIS  HILLS. 

KOUMISS— FOOD  AND  HEALTH. 

Into  one  qt.  of  new  milk  put  one  gill  of 
fresh  buttermilk  and  three  or  four  lumps  of 
sugar.  Mix  well  and  see  that  the  sugar  dis- 
solves. Put  in  a  warm  place  to  stand  ten 
hours,  when  it  will  be  thick.  Pour  from  one 
vessel  to  another  until  it  becomes  smooth  and 


BEVERAGES  295 

uniform  in  consistency.  Bottle  and  keep  in  a 
warm  place  twenty-four  hours — it  may  take 
thirty-six  hours  in  winter.  The  bottles  must 
be  tightly  corked  and  the  corks  tied  down. 
Shake  well  five  minutes  before  opening.  It 
makes  a  very  agreeable  drink,  which  is  espe- 
cially recommended  for  persons  who  do  not 
assimilate  their  food,  and  for  young  children. 
May  be  drank  as  freely  as  milk.  Instead  of 
buttermilk,  some  use  a  teaspoonful  of  yeast. 
The  richer  your  milk,  which  should  be  unskim- 
med, the  better  will  be  your  koumiss. 

MRS.  S.  W.  CONKLIN. 


Candies 


"Sweets  to  the  sweet." — SHAKKSPKARE. 

FRENCH  CREAMS— (COOKED). 

Take  two  cupfuls  of  granulated  sugar 
(cane  sugar  is  preferable),  a.  quarter  of  a 
spoonful  of  cream  of  tartar,  and  six  table- 
spoonfuls  of  cold  water.  Mix  these  thoroughly 
in  a  saucepan  before  heating.  Do  not  stir  the 
syrup  while  boiling  and  keep  it  covered.  Boil 
it  until  a  small  quantity  dropped  in  water  be- 
comes the  consistency  of  honey.  Let  the 
syrup  become  cold,  then  stir  until  it  creams. 
Turn  out  on  kneading-board,  add  a  few  drops 
of  flavoring,  and  knead. 

To  MAKE  CHOCOLATE  DROPS. — Mould  small 
balls  of  the  cream,  flavored  with  vanilla,  and 
place  them  on  a  platter  pressing  each  into  the 
desired  shape.  Melt  unsweeted  chololate  in 
a  double  boiler  and  drop  a  small  quantity 
from  a  spoon  on  each. 

DATE  CREAMS. — With  a  knife  remove  the 
seed  from  a  perfect  date  and  replace  with  a 
small  quantity  of  the  French  cream. 

WALNUT  CREAMS. — Take  a  portion  of  the 
French  cream,  shape  into  balls  about  the  size 
of  a  walnut,  and  press  a  walnut  meat  upon 
either  side.  Lay  them  away  for  a  few  hours 
to  dry. 


CANDIES  297 

To  MAKE  NOUGAT.— Divide  the  cream  into 
three  portions.  Line  a  -small  cardboard  box 
with  waxed  paper,  and  place  in  it  a  layer  of 
white  cream  flavored  with  vanilla.  Sprinkle 
with  nuts.  Color  the  next  portion  pink,  fla- 
vor with  strawberry,  and  put  a  layer  of  it 
in  the  box,  covering  with  nuts.  Flavor  the 
last  portion  with  vanilla  and  work  grated  cho- 
colate into  it  until  it  is  quite  dark.  Put  a  lay- 
er of  this  in  the  box  and  set  it  in  a  cool  place 
for  a  day,  or  until  it  is  firm.  Turn  out  and 
cut  into  small  squares. 

Mits.  A.  L:  MITCHELL. 


FRENCH  CREAMS— (WITHOUT  COOKING). 

Materials  required: 

'2  Ibs.  confectioner's  sugar,  triple  x, 
1  cocoanut, 

%  cake  Baker's  chocolate, 
%  Ib.  walnuts,  shelled, 
%  Ib.  almonds,  blanched  and  shelled, 
%  Ib.  dates,  stoned, 
Whites  of  two  eggs,  same  amount  of. 

water, 
1  tablespoonful  of  vanilla,  scant, 

Prepare  the  cream  as  follows: 

Always  use  confectioner's  sugar  rolled  and 
salted. 

Beat  whites  of  two  eggs  and  put  in  a  tum- 
bler, mark  the  quantity;  pour  in  a  dish  and 
add  the  same  amount  of  cold  water  as  you 
had  egg  in  the  tumbler,  and  the  scant  table- 
spooni'ul  of  vanilla.  Stir  wrell  together  and 
add  slowly  the  two  pounds  of  sugar.  Stir 


298  CANDIES 

with  a  silver  spoon  until  well  mixed.      This  is; 
the  foundation  for  all  cream  candies. 

FOR  CHOCOLATE  DROPS. — Take  part  of  the 
dough  on  your  board,  beat  in  a  little  more 
sugar,  roll  about  an  inch  thick.  Cut  in  small 
pieces,  with  a  silver  knife,  and  roll  into  balls 
and  set  aside  to  harden.  Have  prepared  the- 
half  cake  of  chocolate,  melted,  but  not  allowed 
to  boil,  drop  in  the  balls,  remove  with  a  fork, 
place  on  paper  and  set  in  a  cool  place  to  hard- 
den. 

FOR  WALNUT  CREAMS. — Cut  other  small 
pieces  and  shaping  put  halves  of  walnuts  on 
each  side. 

FOR  ALMOND  CREAMS. — Roll  almonds  in* 
pieces  of  dough  and  then  in  granulated  sugar., 
shaping  nicely. 

FOR  DATE  CREAMS. — Fill  the  opening  in 
dates  with  dough  and  roll  in  granulated  sugar. 

FOR  COCOANUT  CREAMS. — Roll  in  dough  as 
much  cocoanut  as  it  will  take,  roll  out  and  cut 
into  squares;  some  can  be  rolled  into  balls 
and  covered  with  chocolate. 

Any  other  fruit  may  be  used,  but  the  cream 
is  made  the  same.  Miss  A.  CAMPBELL,  S.  F. 

MOLASSES  CANDY. 

2  cupfuls  of  molasses, 

1  cupful  of  brown  sugar, 
Butter  size  of  a  walnut. 

Boil  twenty  minutes,  then  add 

2  teaspoonful  of  cream  tartar,. 
1  teaspoonful  of  soda, 


CANDIES  299 

1  tablespoonful  of  vinegar. 

Turn  into  a  buttered  dish  until  cool  enough 
'to  pull.  Miss  LOTTIE  CLARK. 

PRAUL1NES. 

2  cupfuls  of  granulated  sugar, 
%  cupful  of  water. 

%  cupful  of  vinegar, 

Butter  size  of  a  walnut. 
Boil  until  it  ropes  from  the  spoon;    then 
stir  in  one    quart  of   peanuts  and    stir   until 
white.  MRS.  E.  F.  HAWKINS. 

ALMOND  CANDY. 

To  each  cupful  of  sliced  almonds  add  one 
cupful  of  granulated  sugar.  Butter  skillet 
well.  Put  in  sugar  first  and  then  the  almonds. 
As  soon  as  sugar  begins  to  dissolve,  stir  the 
above  with  well-buttered  spoon  and  continue 
stirring  slowly  until  a  light  brown,  then  pour 
on  buttered  platter  and  spread  with  a  spoon. 

MRS.  THOMAS  HARRIS. 

PANOCHE. 

Three  cupfuls  brown  sugar  and  one  cupful 
of  cream.  Stir  together  well,  and  cook  until 
it  will  make  a  soft  ball  when  dropped  in  cold 
water.  Before  removing  from  fire,  stir  in  one 
cupful  of  copped  walnuts.  Remove  from  stove 
and  beat  the  whole  until  it  begins  to  cream. 
Pour  quickly  into  a  pan  and  when  cooling  cut 
into  squares.  Miss  FLORA  CONOVEK. 

Pacific  Grove. 

BROWN  ALMOND  BAR. 

Ten  Ibs.  sugar,  large  spoon  cream  tartar, 


300  CANDIES 

and  when  it  begins  to  boil  add  six  Ibs.  al- 
mond nuts  after  having  picked  out  all  shells 
and  dusted  the  nuts  thoroughly;  stir  slowly 
keeping  the  sides  of  the  basin  washed  until 
nuts  are  as  brown  as  wished  and  slide  off  the 
spatula  easily  when  raised  up;  pour  out  be- 
tween iron  bars  about  one  inch  thick;  when 
cold  enough  not  to  run,  cut  into  bars  with 
butcher  knife  and  mallet.  MRS.  J.  F.  HAY. 


H.B.  KE88LER 

AGENT  FOR  THE  CELEBRATED 

Singer  Sewing  Machines 

Will  sell  machines  on  easy  install- 

ments or  for  cash 
Will    rent    machines  by  the    week 

or  month 
Will  repair  machines  of  all  kinds 

Will  furnish  supplies  for  all  kinds. 

Will  exchange  for  any  kind. 

Will  give  satisfaction.     Try  him. 

Office  next  door  to  postoffice,  SALINAS,  CAL. 

FVWTITCHMECHEL 

-THE 


Gabilan  Street,  Salinas     A  large,    fine  and  well  select- 
-  ed  stock  of  goods  kept  constantly   on  hand.       A    perfect 
fit  is  guaranteed  and  workmanship  excelled  by  none. 

Call  and    examine    my   stock  and   prices  before  going 
eelse  where. 


Spanish  Dishes 


"Peter  Piper  picked  a  peck  of  pickled  peppers," 

Onion  is  used  in  stews  in  large  pieces;  take 
out  before  serving. 

To  skin  green  peppers  put  them  into  the 
coals,  cook  on  all  sides,  then  put  in  cold  water. 

To  skin  tomatoes  put  them  into  boiling 
water  for  a  few  minutes. 

TONGUE  WITH  SPANISH  SAUCE. 

One  fresh  beef  tongue,  one  bottle  of  olives, 
two  dozen  large,  clean,  bright,  dry  Chili  pep- 
pers, one  teacupful  (ordinary  size)  of  best  vin- 
egar, or,  better  still,  squeeze  the  juice  of  two 
lemons  into  the  cup  and  iill  with  vinegar,  one 
teaspoonful  of  powdered  summer  savory,  two 
tablespoonfuls  finely  chopped  onion  (should 
be  small  green  onions,  but  dry  will  do),  salt 
and  olive  oil  as  you  like  it.  Some  may,  or  will, 
try  to  make  it  without  the  oil.  Do  not  waste 
your  time,  for  the  oil  is  the  secret  of  this  deli- 
cious dish.  Dissolve  a  half  teacupful  of  salt  in 
enough  boiling  water  to  cover  the  tongue, 
cook  until  done,  and  only  done,  or  you  will 
have  rags.  When  cool  remove  the  skin  and 
cut  into  very  thin  slices,  and  the  tongue  is 
ready  for  the  sauce.  Cut  open  the  peppers  the 
long  way,  take  out  every  seed  and  vein,  cut  off 
the  stem  end,  drop  the  skins  into  an  agate 
kettle  of  boiling  salted  water  (half  cupful  of 
salt).  Press  the  skins  under  the  water  and 


302  SPANISH  DISHES 

keep  at  boiling  heat  for  two  hours,  but  the 
water  must  not  even  simmer,  or  you  will  find 
both  taste  and  color  gone.  Skim  into  chop- 
ping bowl — be  sure  all  the  water  is  pressed  out 
— chop  until  you  have  a  glowing  mass  of  red 
pulp;  press  through  a  sieve  to  remove  skins, 
and  vour  sauce  is  readv  to  season.  Do  not 

tx  t/ 

put  in  all  the  salt  needed,  as  the  olives  will  add 
salt.  Add  oil  and  vinegar  by  the  spoonful;  no 
danger  of  curdling.  Put  in  olives  last.  Dip 
each  slice  of  tongue  into  the  sauce,  pile  the 
slices  into  a  deep  dish  and  pour  over  them  the 
remaining  sauce;  serve  the  next  day  on  white 
platter  and  decorate  with  the  small  blanched 
stems  of  celery,  which  is  exceedingly  pretty 
against  the  red  sauce.  The  sauce  should  be 
red  and  will  be  if  your  peppers  grew  the  same 
year  you  make  the  sauce.  It  is  delicious  with 
roast  turkey,  cold  ham,  fried  oysters,  or  with 
simply  good  bread.  MRS.  U.  HARTNELL. 

MEXICAN  FRITTERS. 

( From  "Land  of  Sunshine.") 

1%  Ibs.  of  flour, 
1%  pts.  of  milk, 

1    po-rr 

*•  cnfe? 

A  pinch  of  sugar  and  salt, 
3  tea-spoonfuls  of  baking  powder. 
Mix  the  flour,  baking;  powder,  sugar  and 
salt  together  and  sift.    Beat  the  egg  and  mix 
it  with  the  milk;  beat  again,  then  add  to  the 
other  ngredients  and  stir  thoroughly.    Batter 
should  be  as  thick  as  rather  thick  pancake  bat- 
ter.   Have  some  lard  hot  as  for  frying  dough - 
amts;  dip  the  mould  carefully  into  the  batter, 


SPANISH  DISHES  303 

just  enough  to  cover  the  bottom,  then  shake 
it  gently  in  the  lard  until  the  fritters  float 
away  on  the  lard.  When  it  is  cooked  to  a 
golden  brown  take  it  out  with  a  fork.  Con- 
tinue to  dip  the  mould  first  in  the  batter  then 
in  the  lard,  until  all  the  batter  is  used  up. 
Then  either  dip  the  cakes  in  a  simple  syrup  of 
sugar  and  water,  or  powder  with  sugar.  Any 
fancy  mould  can  be  used,  or  two  spoons  with 
the  bowls  facing  each.  LINDA  BELL  COLSON. 

ENCHILADAS, 

To  make  the  tortillas  (or  cakes)  take  three 
teacupfuls  flour,  one  cupful  cold  water  and  a 
teaspoonful  salt;  mix  into  stiff  dough,  roll  very 
thin  the  size  of  a  pie  tin  and -bake  on  top  of 
stove;  pile  one  on  top  of  another  on  a  plate 
and  cover  with  a  napkin  to  keep  soft.  Take 
about  one  dozen  dried  Chili  peppers,  cut  open 
arid  take  out  seeds  and  veins,  put  into  agate 
kettle  of  boiling  water,  keep  at  boiling  heat 
till  peppers  are  soft.  Press  out  water,  and 
chop  fine  in  a  chopping  bowl,  then  press 
through  a  sieve  to  remove  skins.  Put  two 
heaping  tablespoonfuls  of  lard  in  a  frying  pan; 
when  hot,  put  salt,  two  cloves  garlic  cut  fine 
and  mashed,  one  heaping  tablespoonful  flour 
fried  brown,  then  add  Chilis  and  sufficient  boil- 
ing wrater  to  make  thick  sauce.  Into  this 
sauce  while  hot,  dip  one  tortilla  (or  cake)  at  a 
time  (they  are  better  fried  first  in  hot  lard,  but 
it  is  not  necessary),  place  open  on  a  large 
plate,  spread  on  thick  layer  of  grated  cheese,  a 
teaspoonful  onion  chopped  fine,  and  strength 
taken  out  by  soaking  in  hot  water  for  a  few 
moments,  a  layer  of  hard  boiled  eggs  cut  into 


304  SPANISH  DISHES 

slices,  and  four  or  five  olives.  Cover  this  with 
Chili  sauce,  roll,  and  put  on  a  large  platter. 
After  all  the  enchiladas  have  been  made,  pour 
over  them  any  remaining  sauce,  set  platter  in- 
to the  oven  and  serve  very  warm. 

MRS.  L.  H.  GARRIGUS. 

TAMALES. 

6  Ibs.  beef  flank, 

1  Ib.  dried  Chili  peppers, 
5  Ibs.  white  dried  corn, 

2  teacupfuls  of  olives, 

1  teacupful  of  raisins, 

2  medium  sized  onions, 
8  cloves  garlic, 

1  teaspoonful  of  summer  savory. 

Boil  meat  in  warm  water  seasoned  with 
salt  only  till  soft,  too  much  boiling  renders  it 
tasteless;  when  done  cut  intouvery  small  pieces 
and  put  into  a  kettle.  Keep  broth  in  which 
meat  was  boiled.  Prepare  Chili  as  for  enchila- 
das, mash  the  garlic  and  put  into  Chili.  Take 
two  tablespoonfuls  lard,  wrhen  very  hot  fry 
onion,  add  two  tablespoonfuls  flour,  fry 
brown,  add  Chili,  salt  and  two  teacupfuls  of  the 
gravy  in  which  meat  was  boiled;  pour  this 
into  kettle  of  stew,  then  the  savory  well  pow- 
dered, pepper4,  olives  and  raisins.  If  stew  is 
not  rich  enough  add  more  gravy  or  hot  water. 
Do  not  cook  stew  more  than  ten  minutes. 

Put  corn  into  kettle  of  cold  water  with  one 
tablespoonful  of  lime.  Taste  water  and  if  it 
bites  the  tongue  it  is  strong  enough;  boil  till 
hull  begins  to  peel;  cool,  then  rinse  in  several 
waters  rubbing  between  the  hands  until  the 
hull  and  kernel  separate.  Grind  on  a  metate,, 


SPANISH  DISHES  305 

then  put  it  into  a  pa.n,  add  salt  and  about 
one  teacupful  of  very  hot  drippings,  also  re- 
maining gravy. 

Wash  corn  husks  and  dry  with  a  cloth; 
then  on  each  husk  spread  about  one  table- 
spoonful  of  corn,  fill  with  stew,  cover  with 
another  husk  spread  with  corn,  tie  on  both 
ends  and  middle  with  small  strips  of  the  husks; 
trim  off  the  ends.  Cover  bottom  of  a  kettle 
with  husks  (to  prevent  tamales  from  burning) 
put  tamales  into  it  and  pour  over  two  quarts 
of  hot  wrater.  Cover  tight  and  steam  about 
one  hour;  serve  hot. 

The  above  measure  will  make  about  seven 
dozen  tomales.  If  chicken  is  substituted  for 
beef  count  on  one  chicken  for  one  and  a  half 
dozen  tamales,  but  the  chicken  should  not  be 
boiled.  If  a  metate  cannot  be  procured  a,  mor- 
tar can  be  used  for  grinding  the  corn. 

MRS.  P.  ZABALA.. 

SPANISH  SAUCE. 

Take  out  seeds  and  veins  of  peppers  just- 
after  they  have  turned  red  and  before  they 
have  become  dry.    Put  the  cleaned  peppers  in- 
to a  porcelain  or  granite  kettle.    Cover  with* 
boiling  water  < and  add  one-half  cupful  of  salt. 
Let  the  peppers  remain  in  this  at  boiling  heat 
on  back  of  stove  until  tender.    Then  drain, 
and  chop  until  they  are  a  fine  pulp,    prc-ss 
through  sieve  and  put  into  a,  dish  (not  metal). 
Put  back  '  on  stove,  add   vinegar  and  salt  to 
taste,?  and   allow  to  boil  thoroughly.      This 
should  be  of  the  consistency  of  catsup,  so  if  it 
is  too  thick  some  water  may  be  added.   Bottle 
and  seal  while  still  hot.    This  makes  an  ex<-:->]- 


306  SPANISH  DISHES 

lent  sauce  for  cold  meats;  especially  tongue. 

Before  using  mix  with  the  sauce  the  juice 
of  one  lemon  and  a  tablespoonful  of  olive  oil. 
Pour  this  over  the  meat,  which  has  been  cut- 
in  thin  slices,  then  add  olives. 

MRS.  H.  SAMUELS. 

DRESSING  FOR  FOWLS. 

Half  loaf  of  stale  bread  soaked  in  cold 
water  until  bread  is  quite  soft.  Drain  off  the 
the  water.  Take  three  (doves  of  garlic,  mash 
into  a  pulp,  and  one  onion  cut  into  very  small 
pieces,  and  fry  in  three  tablespoonfuls  of  lard, 
together  with  the  fowls  giblets  cut  in  small 
pieces.  After  these  have  been  fried  add  the 
bread,  one  chopped  dressed  tomato,  salt  and 
pepper  and  one  cupful  of  olives.  Stir  very  lit- 
tle and  set  back  on  stove  for  about  ten  min- 
utes. MRS.  P.  ZABALA. 

STEW. 

2  Ibs.  stew  meat. 

1  tablespoonful  flour, 

1  tomato, 

1  green  pepper, 

1  clove  garlic, 

%  small  onion. 

Cut  meat  into  small  pieces,  put  into  kettle 
cook  well,  (if  meat  is  lean  fry  in  lard)  add 
garlic  cut  very  fine  and  mashed,  onion,  to- 
mato skinned  and  cut  into  small  pieces,  green 
pepper,  salt  and  pepper;  into  this  put  one  ta- 
blespoonful flour  fry  it  brown,  enough  boiling 
water  to  make  a  rich  strew.  Cover  and  cook 
slowlv  for  about  one-half  hour.  Chili  sauce 


SPANISH  DISHES  307 

can  be  used  instead  of  tomatoes  and  green 
peppers.  MRS.  A.  J.  ABBOTT. 

STEAK. 

Fry  brown  a  medium  sized  onion;  add  to 
this  four  tomatoes  and  two  green  peppers 
sliced  thin,  salt,  and  stew  down  to  a  thick 
sauce.  When  the  steak  has  been  fried  and 
placed  on  a  platter,  turn  the  sauce  into  the 
meat  pan  for  a  few  minutes,  then  pour  over 
the  steak  and  serve.  MRS.  C.  K.  TUTTLE, 

Pacific  Grove. 

TRIPE. 

Wash  and  stew  about  two  pounds  of  tripe; 
when  tender  cut  in  narrow-  strips.  Have  ready 
a  skillet  with  hot  butter,  put  in  the  tripe  and 
allow  to  simmer  slowly,  then  pour  on  the  sauce 
and  cook  together  for  one-half  an  hour. 

SAUCE. 

1  can  tomatoes, 

1  dry  onion, 

2  red  Chili  peppers, 
A  little  parsley. 

Boil  well,  then  strain,  add  a  little  butter 
and  flour  and  cook  briskly  on  tripe. 

MRS.  G.  B.  RICHMOND. 

STEW  WITH  ALMOND  SAUCE. 

1  Ib.  meat  or  1  small  flowl, 
4  ounces   (about  one  handful)  shelled 
almonds, 

3  medium-sized  tomatoes, 
1  slice  dried  bread, 


308  SPANISH  DISHES 

1  small  onion, 

3  cloves,  an  inch  stick  of  cinnamon, 

1%  dozen  seeded  raisins, 

Small  bouquet  of  parsley,  thyme,  and 

bay  leaf 

Fry  the  onion  and  spices  in  three  table- 
spoonfuls  of  lard;  when,  browned,  remove  and 
fry. the  almonds,  raisins,  and  bread,  and  mash 
to  a  smooth  paste.  Boil  the  tomatoes  separ- 
ately and  pass  through  a  sieve.  After  frying* 
a  few  moments,  add  the  paste,  raisins  etc. 
The  prepared  ingredients  are  now  ready  to  be 
placed  in  the  sauce  pan  in  which  the  meat  has 
been  cooking  about  two  hours.  In  a  half  hour 
more  the  meat  will  be  ready  for  the  table  when 
capers  and  olives  may  be  added. 

BERTHA  B.  WILCOXEX. 

A^ALONES. 

Two  large  red  abalones.  Clean  well,  cut  off 
outside  rim  and  put  in  a  clean  canvas  bag  and 
pound  until  they  become  a  mass  of  pulp.  Re- 
move from  bag  and  boil  in  enough  water  to 
cover  them  for  five  minutes.  The  water  must 
be  hot  when  the  fish  is  added — Pour  off  the 
water  and  save  it — Chop  the  abalones  fine  in 
a  chopping  bowl.  Remote  the  seeds  and  veins 
from  eight  large  ( 'hili  peppers.  Put  in  oven 
two  minutes  and  then  in  hot  water  to  boil  for 
five  minutes.  Pass  through  a  sieve  or  work 
into  a  creamy  mass  with  the  hand  removing 
all  the  skin.  This  is  ea-sily  done  with  the  hand 
by  adding  afew  spoonfuls  of  water  and  squeez- 
ing gently  blowing  away  the  skins.  Fry  in  a 
slice  of  roll  butter  one-fourth  inch  thick  one 
small  onion  and  one  clove  of  garlic  until  a  light 


SPANISH  DISHES  309 

brown.  Add  abaloiies,  one  spoonful  flour, 
juice  of  a  lime,  salt  and  Chili  sauce.  Toss 
about  until  all  are  well  mixed.  Add  liquor 
they  have  been  boiled  in  and  cook  slowly 
thirty  minutes.  MRS.  T.  HUGHES. 

COD  FISH  STEW. 

Soak  four  Ibs.  cod  fish  in  cold  water  for 
ten  hours,  remove  bones  then  tear  into  shreds. 
Brown  one  tablespoonful  flour  in  two  of  hot 
olive  oil,  into  it  put  two  mashed  cloves  of  garlic, 
two  tomatoes  cut  into  small  pieces,  one-fourth 
onion,  and  pepper.  Pour  boiling  water  enough 
to  make  a  thick  stew,  put  cod  fish  into  this 
gravy  and  cook  slowly  for  half  an  hour. 

MRS.  P.  ZABALA. 

TOMATOES. 

2  large  tomatoes, 

1  medium  sized  onion, 

4  green  peppers, 

Salt  and  pepper  to  taste. 
Skin  and  cut  tomatoes  and  peppers, 
cut  onion  very  fine,  fry  in  one  tablespoonful 
hot  olive  oil,  first  onion  then  tomatoes  and 
peppers  till  well  done.  Stir  occasionally.  Very 
good  for  warm  meats. 

Lard  may  be  used  instead  of  oil  but  sauce 
must  then  be  served  hot.  MRS.  J.  B.  PORTER. 

STEWED    BEANS. 

Put  one  pint  of  red  beans  in  cold  water, 
boil  quickly  until  soft,  add  boiling  water  if 
necessary.  Put  into  a  frying  pan  one  and  a 
half  tablespoonmls  of  lard,  when  hot  add  a 
large  piece  of  onion,  fry  well,  pour  in  the  beans 


310  SPANISH  DISHES 

(dry)  and  salt  to  taste,  add  one  green  pepper, 
or  Chili  pepper,  fry  well,  stirring  continually 
to  keep  from  burning.  Cover  pan  with  the 
sauce  in  which  beans  were  boiled.  If  there  is 
not  enough  to  nearly  cover  the  pan  add  boil- 
ing water,  cover,  set  back  on  stove  to  cook 
slowly  and  consume  the  sauce  until  left  as  dry 
as  desired. 

N.  B — Take  out  onion  before  serving. 

MRS.  P.  ZABALA. 

RICE. 

A  tablespoonful  of  lard  to  a  cup  of  rice. 
Melt  your  lard  in  a  frying  pan  till  hot,  \vash  a 
cup  of  rice  till  clean,  then  fry  it  in  the  lard. 
Cut  a  piece  of  a  small  onion,  and  two  or  three 
tomatoes,  salt  and  pepper  and  fry  all  together 
for  about  ten  minutes  on  a  slow  fire,  then  fill 
your  pan  with  cold  water  and  boil  it  on  top 
of  stove,  just  as  you  would  plain  rice,  until 
done.  MRS.  J.  H.  HARRIS. 

STEWED  POTATOES. 

Six  medium  sized  potatoes  peeled,  and 
each  cut  into  about  eight  pieces.  Put  two  ta- 
blespooiifuls  of  lard  into  a  frying  pan,  when 
hot  put  in  the  potatoes,  fry  well,  and  add  one 
clove  of  garlic  cut  fine  and  mashed,  a  small 
piece  of  onion,  one  large  tomato  dressed  and 
chopped,  one  green  pepper  without  seeds, 
chopped,  salt  and  pepper.  Cover  with  warm 
water,  and  allow  to  simmer  for  one-half  hour. 

MRS.  P.  ZABALA. 

EGGS  IN  TOMATO  SAUCE. 

Take  one  quart  of  cooked  tomatoes  and 


SPANISH  DISHES  311 

pass  through  a  colander.  (A  very  carefully 
prepared  sauce  should  be  subjected  to  the 
sieve  that  no  seeds  appear).  Place  on  the 
stove  three  dark  green  Chillis,  allowing  them 
to  blister  on  all  sides;  then  wrap  them  in  folds 
of  a  cloth  for  a  few  moments  when  they  can 
be  easily  peeled  leaving  digestible  peppers. 
Take  out  the  seeds  and  shred,  add  the  chilis  to 
the  tomatoes.  Have  ready  in  a  sauce-pan 
three  tablespoons  hot  fat  in  which  have  been 
fried  to  a  light  brown  a  small  onion  and,  if  de- 
sired, a  clove  of  garlic.  When  these  are  taken 
from  the  fat,  add  the  tomato,  allowing  them 
to  cook  ten  minutes.  Lastly,  break  in  six  or 
eight  eggsjjafc  a  time.  Salt  to  taste.  The  ad- 
dition of  a  little  thyme  and  parsley  gives  an 
agreeable  flavor.  Set  the  sauce-pan  on  back 
of  the  stove,  cover,  and  cook  very  slowly 
twenty  minutes.  Garnish  with  olives  when 
ready  for  the  table.  MRS.  WM.  F.  SMITH. 

POACHED  EGGS  SPANISH. 

Make  Spanish  sauce  of  tomatoes,  peppers, 
onions,  etc.,  and  when  done  drop  in  eggs. 
When  poached  take  out  carefully  on  platter 
and  pour  Spanish  sauce  around  them. 

MRS.  H.  L.  BRADFORD. 

OMELET. 

6  eggs, 

1  tomato, 

1  green  pepper, 

1  green  onion. 

Bent  eggs,  add  salt  and  pepper  and  green 
onion  chopped  fine.  Should  there  be  no  green 
onion  take  small  piece  of  dry  onion  finely  chop- 


312  SPANISH  DISHES 

ped  and  fry  well  before  frying  the  following  in- 
gredients. Into  a  frying  pan  put  one  dessert 
spoonful  of  lard  and  when  hot  fry  tomato  and 
green  pepper,  then  put  in  eggs.  When  brown- 
ed on  one  side  turn  by  placing  a  plate  over 
the  omelet  and  turning  omelet  onto  the  plate, 
then  putting  it  back  into  the  pan  and  brown 
on  the  other  side.  MRS.  H.  L.  BRADFORD. 


TELEPHONE,  TELEGRAPH  AND        SPECIAL  SERVICE  GIVEN  TO 
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SPECIAL  RATES  TO 
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J.   J.  THOMPSON, 


THE  LARGEST  AND  FINEST 
HOTE  LS  IN  THE  CITY 


RATES:   t^ooand  Si.soper  d«y  SALINAS,    CAL. 


J.  UJt 


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Property  for  non-residents  rented  and  cartel  for  Notary  Public 

MAIN  STREET  SALINAS  CITY 


WEIGHTS   A^D   MEASURES 

1  CUP makes   ^    pint 

2  cups  sugar  or  butter make    i   pound 

4  cups  sifted   flour make    i  pound  or  i  quart 

3  cups    meal make    i  pound 

4  tablespoonfuls make    i  wine  glassful 

2    wine    glassfuls make    i  gill 

2  gills make     i  cup 

1^2  tablespoonfuls  granulated  sugar  ....  make    i  ounce 

2  tablespoonfuls  flour make     i  ounce 

i  rounding  tablespoonful    solid  fat makes  i  ounce 

4  teaspoonfuls  salt make     i    ounce 

4  level  teaspoonfuls make   i  tablespoonful 

10  ordinary  sized  eggs ;    make  i  pound 


USI|SlG  SODA 

i  level  teaspoonful  to  V2  pint  of  molasses. 

i  level  teaspoonful  to  i  pint  of  thick  sour  milk. 

YZ  level  teaspoonful  to  i  pint  of  sour  cream. 


How  TO  REMOVE  STAINS.  All  stains  should  be  re- 
moved before  the  articles  are  put  in  the  washtub.  The 
sooner  a  stain  is  treated  the  more  readily  it  will  yield  to 
the  treatment.  Pour  boiling  water  through  fruit  stains; 
when  obstinate  soak  in  a  solution  of  oxalic  acid.  Wash 
vaseline  stains  in  alcohol;  paint  in  turpentine  or 
alcohol;  varnish,  in  alcohol;  grass  or  other  green 
vegetable  stains  in  alcohol,  kerosene  or  molasses; 
for  stains  from  blood,  meat  juice,  use  white  of  egg  in 
cold  waier.  In  the  case  of  milk,  cream,  sugar  or  syrup 
stains,  soak  in  cold  water  and  wash  with  soap  and  cold 
water.  Tar,  wheel  grease  or  machine  oil  stains  should 
be  rubbed  with  lard  and  allowed  to  stand  a  few  minutes, 
then  they  should  be  washed  with  soap  and  cold  water.. 
Tea,  coffee  or  cocoa  stains  should  be  removed  with  boil- 
ing water;  if  obstinate,  with  a  weak  solution  of  oxalic 
acid.— Maria  Parloa,  in  Ladies'  Home  Journal. 


Fruit 


Mush 
Meats         Eggs         Etc. 


Griddle  Cakes 


Hot  Bread  and  Coffee  served  with  Meats 
(Finger  bowls  placed  at  each  plate,  with  Fruit. > 


Soup 

Deviled  Crab       Escalloped  Oysters        Patties,  Etc,. 
Croquettes 


Chicken  or  Meats 
Salad 


Dessert  \vith  Coffee 
Wines  if  desired  (Finger  bowls  with  dessert) 


Oysters  on  Half  Shell 


Soup 

Fish 
Celery         Olives  Radishes        Salted  Almonds,  etc. 


Entrees 

Meats 
Game 

Salad 
Cheese         Crackers 


Dessert 
Black  Coffee  Finger  Bowls 


WINES— (If  Used) 

With  Soup     .  With  Meat 

Sauterne  or  Sherry  Choice  of  Hock  or  Claret 

With  Game  and  Salad         With  Dessert 

Burgundy  or  Port       Champagne  or  Still  White  Wines 


N.  B. — Serve  pieces  of  lemon  with  oysters. 
Never  serve  two  vegetables  with  one  course. 
Finger  bowls  should  be  one-third  full  and  contain  a 
slice  of  lemon,  and  in  very  hot  weather  a  little  ice. 


The  above  menus  are  given  for  the  benefit  of  young 
and  inexperienced  housekeepers.  Each  course  is  separ- 
ated by  dashes. 

MRS.    B.  1>.  HOLLENBECK. 


THINGS 


Celery  can  be  kept  two  weeks  by  first  rolling  it  in 
brown  paper  then  in  a  towel  and  keeping  in  cool  place. 
Before  preparing  for  table,  place  in  pan  of  cold  water  for 
an  hour. 

To  restore  curdled  mayonnaise,  place  a  tablespoon- 
ful  melted  butter,  (which  must  be  cold)  in  a  round  bot- 
tom basin  and  gradually  work  in  mayonnaise.  (This  is 
for  a  small  amount  of  mayonnaise). 

Before  using  new  en-ameled  cooking  utensils,  grease 
inside  with  butter.  This  prevents  cracking  and  chip- 
ping. 

For  cleaning  water  bottles,  decanters  and  glass 
jugs,  cut  a  lemon  into  small  pieces,  put  into  bottle  with 
little  water,  and  shake.  Cut  potato  is  also  good. 

To  prevent  glass-ware  breaking  when  pouring  hot 
liquids  into  them,  put  in  a  silver  fork  or  spoon  first,  then 
pour  in  liquid.  Let  it  remain  for  a  few  minutes  after 
liquid  is  in. 

Potatoes  baked  in  their  skins  will  always  be  mealy 
if  a  small  end  is  cut  off  when  put  into  oven,  and  when 
done  taken  out  with  a  cloth  and  pressed  well  with  the 
hands. 

A  pinch  of  soda  placed  in  milk  which  is  to  be  scalded 
will  prevent  it  curdling. 

The  best  thing  for  fish  bone  in  the  throat  is  a  raw 
egg  swallowed  immediately. 

Wine  stains  can  be  removed  by  pouring  boiling 
water  through  the  stain  before  it  has  had  time  to 
thoroughly  dry,  then  let  it  remain  in  boiling  water  for 
few  minutes. 

To  clean  zinc,  use  a  piece  of  soft  flannel  moistened 
with  kerosene.  Where  the  spots  are.  of  long  standing 
use  a  little  powdered  Bath  brick  in  addition  to  the  kero- 
sene. 

The  colors  in  cotton  goods    may  be    fixed    by  alum 


or  salt.  Alum  is  the  better  agent,  but  salt  is  the  cheap- 
er and  more  convenient.  Dissolve  a  pint  of  salt  in  four 
gallons  of  water  and  soak  the  garments  in  this  for  an 
hour.  If  alum  is  used  allow  one  ounce  to  each  half  gal- 
lon of  water.  The  solutions  must  be  cold  when  the  arti- 
cles are  soaked  in  them. 

Badly  tarnished  brass  may  be  cleaned  with  ease  if 
it  is  first  rubbed  with  vinegar  and  salt,  or  with  oxalic 
acid.  Follow  with  a  good  washing  in  soap  and  water 
and  then  polish  with  any  of  the  cleaning  preparations 
that  are  on  the  market. 

To  freshen  a  room,  that  has  become  stuffy  from 
too  much  use  or  from  tobacco  smoke  may  be  ren- 
dered sweet  and  habitable  by  placing  half  an  ounce  of 
•spirits  of  lavender  and  a  lump  of  salt  of  ammonia  in  a 
wide-mouthed  fancy  jar  or  bottle  and  leaving  it  uncov- 
ered. This  is  a  pleasant  deodorizer  and  disinfectant, 
filling  the  room  with  a  delicate  perfume. 

of  Beauty  in^^tf^ 

• 

beaded  Glass 

POR  DOORS,  WINDOWS, 

TRANSOMS  AND  SKYLIGHTS 

Special  designs  (with  estimates)  on  application. 

Residence,  Church  and  Public  Buildings. 


The  term  Art  in  connection  with  our  pro- 
ductions is  correctly  used.  Prices,  however, 
jure  no  higher  than  others  ask  for  ordinary 
work.  , 

flNQERSON  &  QL ASER  CO,      121  New  Montgomery  St 

PROPRIETORS 

Pioneer  Glass  Works  San   Francisco,  Cal. 


SPRINGES 


•C.  T.  ROM1E,  PROPRIETOR 

F.  W.  SCHROEDER,  MANAGER 


The  Carlsbad  of  America 

A  health  resort  for  well  folks. 

There  are  iron  springs  for  the  blood  and  sulphur 
springs  for  the  complexion  which  are  not  to  be  compar- 
ed with  any  of  the  many  springs  in  the  State. 

And  with  the  health  and  good  spirits  that  come 
from  the  waters,  the  delightful  climate,  the  plunge  in  the 
bath  or  the  walks  in  the  woods  and  over  the  hills,  goes 
an  appetite  that  can  only  be  satisfied  by  such  a  table  as 
Paraiso  Hot  springs  are  noted  for. 

Quail  and  deer  abound  in  the  hills  and  fish  are  plen- 
tiful in  Arroyo  Seco. 

Rates  $2  to  $2.50  per  day.  Monthly  rates  $10.50  to 
$16  a  week,  including  board  and  room.  Reduced  rates 
to  children. 


OCCIDENTAL 
HOTEL 


San 


A  QUIET  HOME  FOR  FAMILIES 

Centrally  located  for  those 
who  appreciate  comfort 
and  attention. 


IB. 

MANAGER 


VISIT  THE 

NEW  STORE 


which  will  open  about  April 
1st,  1902,  with  an  entire 
new  stock.  This  store  is 
being  built  expressly  for  us, 
and  will  be  modern  in  every 
detail.  We  will  have  4224 
sq.  ft.  of  floor  space.  We 
will  carry  the  best  stock  of 
GENERAL  DRY  GOODS 
that  money  can  buy. 

T.  C.  REAVIS  &  CO., 
164-166  Main  St.,  Salinas,  Cal. 


Monterey  :  County  :  Bank 


CITY,  CflLi. 

Capital  subscribed $200,000 

Capital  paid  in 120,000 

Reserve  .  30,000 


DIRECTORS— WM.  VANDERHURST,  President;  J.  B. 
IVERSON.  Vice  President;  HIRAM  CORY.  L.  W. 
SANBORN,  H.  E.  ABBOTT,  FRANCIS  DOUD,  C.  T. 
ROMIE. 

LUTHER  RODGERS CASHIER 

Transacts  a  General  1'anking    Business.     Exchange 
on  San  Francisco,  New  York,  London,  etc. 


INDEX 


8OUPS. 

PAGE  PAGE 

Amber 24  Cream  of  Tomato 25 

Baked    Milk 30  Dice  for  Soup 18 

Barley  Water 29  Flaxseed  Lemonade.  . .  .29 

Bean 24  Green . 19 

Beef  Essence 29  Green    Turtle 21 

Beef  Tea 30  Gumbo 22 

Bouillon 20  Mulled   Buttermilk 30 

Caramel 1 8  Noodle 20* 

Chicken 22  Oyster 21 

Chicken  Broth,  plain.  .  .30  Oyster,  mock 21 

Chowder,   Clam 28  Puree  of  Peas 24 

Chowder,  Fish 27  Rice   Tomato 19     » 

Chowder,    Nantucket ...  28  Soup .24 

Clam 21  Stock 17,  18 

Clear 19  Tomato 25 

Cream  of  Asparagus  ...  .26  Toast  Water 29 

Cream  of  Celery 26  To  Calify  Soups 17 

Cream  of  Corn 27  Vegetable 23 

Cream  of  Sago 26  Vermicelli , 20 

KISII. 

Cod  (fresh),  boiled 35  Salmon,  baked 36 

Fish,    baked 35  Salmon  Roll 34 

Fish,  broiled 33  Salmon  and   Potatoes. .  .33 

Fish,  planked 36  Sole  or  Flounder,    fried. 36 

Mackerel,   baked 32  Sole,  fillet  of 34 

Rock  Cod,  baked  . .  .32,  35  Sole,  tenderloin  of 33 

STUFFINGS  FOR  FISH. 

Pread ....37  Meat 37 

FISH   SAUCES. 

Anchovy 39  Hollandaise 40 

Boiled  Egg     39  Oyster 39 

Caper 39  Parsley 40 

Drawn  Butter  ...-38  Pickle 38 

Fi^h 40  Tartare 40, 


II 


INDEX 


ENTREES,  BREAKFAST  AND  LUNCHEON  DISHES. 


PAGE 

Abalone,   fried 54 

Abalone  Fritters 54 

Angels  On   Horseback . .  53 
Beans,  Boston  baked... 65 
Lieef,  Method    of    warm- 
ing cold  roast 57 

Birds  In   Nest 55 

Brains,  baked 59 

Canapes  Lorenzo 48 

Cheese  Straws 69 

Cheese  Chips      69 

Cheese,  Bohemian  Club. 68 

Chicken,  jellied 42 

Chicken  Croquettes 43 

Chicken  Turnovers 43 

Chicken  Terrapin ......  43 

Chipped  Beef  Fricaseee  60 

Codfish   Balls   54 

Codfish  Cream 50 

Creole  of  Crab 47 

Crabs,   creamed 47 

Crabs,   deviled.  ....... .46 

Crab  a  la  Newburg    ....  46 

Eggs  a  la  Virginia 54 

Eggs,  a  la  Benedict 56 

Eggs,  digestible  boiled . .  55 
Eggs,  scrambled  with  To- 
matoes     55 

Fish  Balls 53 

Fritters,  Apple 63 

Fritters,   Fruit 63 

Fritters,    Hominy 63 

Frogs  Legs 56 

German  Cheese  Butter.. 68 

Ham  Cakes    58 

Kidney  Saute 59 

Lobster  Croquettes 49 

Macaroni  au   Beurre. . .  .70 


PAGE 

Macaroni  au  gratin 70 

Macaroni  and  Cheese ....  69 
Macaroni  and  Oysters.  70, 7 1 
Macaroni  with  onions.  ..70 
Minced  Meat  on  Toast.  .56 
Mock  Oysters  of  Corn. . .  62 

Omelet,  Cheese 68 

Omelet 63 

Omelet,  Sardine 62 

Oysterettes 53 

Oysters,  broiled 51 

Oysters,  creamed 51 

Oyster  Cocktail  .  .  52 

Oysters,    fricasseed 52 

Oysters,  scalloped 51 

Pancake,   German 64 

Patties,  Oyster  ---52 

Peppers,  baked 60 

Peppers,  stuffed 61 

Potato  Pudding 67 

Potpourri -  •  59 

Salmon,  creamed 50 

Sandwiches,  Egg  .66 

Sandwiches,  Lettuce  ...  66 
Sandwiches,  Oysters. . .  .65 
Sandwiches,  Watercress.  66 

Shrimps,  creamed 47 

Sturgeon   Souffle 53 

Sweetbreads,  fried 57 

Terrapin  Stew 44 

Terrapin  Stew,  mock  .  . .  45 
Toast,  German  . .  .64 

Toast,  Mutton    57 

Toast,    Onion    64 

Tripe,  Club  Style    58 

Turbot    49 

Wellington  Pie 58 

Welsh  Rare-bit 66,67 


INDEX 


III 


MEATS. 


PAGE 

Beef,  curry  tn  cold  roast. 76 

Beef,  fillet  of         77 

Beef  Heart,  roast.    .  .        77 

Beef,  roast .73 

Beef  Roll,  roast 78 

Beef  Steak,  stuffed 81 

Beef  Stew      77 

Heef,  to   corn -82 

Calf's  Head 80 

Cold  Meat  Stew    81 

Ham ,  baked 80 

Ham,  boiled   .  .  80 

Meat  and  Suitable  Sauces82 

Meat,  chopped 76 

Meat  Sauces 

Brown .84 

Gravy   .          82 


PAGE 
Maitred'HotelBut'r84 

Mint 84 

Mushroom 83 

Oyster  .  .  .  ^ 85 

Tomato  ..." 83 

Tomato  Jelly   85 

Mutton,  curried   81 

Mutton,  roast 73 

Pig,  roast 78 

Pork,  fried  in   batter. .  .  .79 

Pork,  roast 73 

Pot  Roast 74,75 

Veal  Cutlets 78 

Veal  L,oaf 79 

Veal,  roast 73,75 

Yorkshire  Pudding 74 


SAUCES  FOR  MEATS. 

Catsup,  cold .  89     Curry 86 

Catsup,  Cucumber 90  Epicurean  Chow.    .          87 

Catsup,  Tomato 90     Mustard,  French. 92 

Chile  Sauce 89     Mustard,  made 92 

Chow  Chow 86,  87,  88*   Mustard,  prepared 92 

<  how  Chow,  Tomato.  .  .88     Sauce   Piquante .91 

Chutney,    Tomato   ....    91 

POULTRY  AND  GAME. 


Chicken,  creamed   99 

Chicken,    fricassee....    98 
Chicken,  fried    .  .  .    98,  103 

Chicken  Jumbole 101 

Chicken  Pie 101 

Chicken  andRice(curry)  100 

Chicken,  roast 97 

Chicken,  smothered    .  .  101 

Chicken  Stew 100 

Duck(can  vasback ,  )roast  .96 
Ducks   (wild),  roast.  .  .  .96 


Force  Meat,  Oyster. .  .  .94 
.How  to  carve  a  fcwl. .  .  .94 
Lemon  Sauce  for  Boiled 

Fowl 94 

Noodles 100 

Pigeon       Stew,    Club 

House 103 

Quail,   broiled 102 

Quail,  on  toast 102 

Turkey,  roast 94 

Venison,  roast  haunch.  102 


IV 


INDEX 


SALADS 


PAGE 

Apple    1 08 

Apple  or  Tomato  Cups  .116 

Aspic  Jelly 115 

Banana 108 

'Cabbage    111,112 

Cherry ....  > 109 

•Chicken 105 

Crab   106 

•Cream      116 

Cucumber 112 

Dressing 117 

Dressing,  boiled 116 

Dressing,  cooked  118 

Dressing,  French. 118 

Dressing,    Mayonnaise   117 
Dressing,  sour  cream   .117 


PAGE 

Eggs,  stuffed 114,  115 

Lobster 107 

Marinating 1 19 

Nasturtium  113 

Orange 108 

Oyster  106 

Potato    1 13,  1 14 

Russian no 

Shrimp      ...    106 

Strawberry 109 

Tomato    .  110 

Tomato  with  Celery  . .    1 1 1 
Tomato  with  Dressing   1 1 1 

Vegetable      no 

Vegetable,  Aspic  Jelly   109 
Waldorf  .  .  .  108 


VEGETABLES. 


Asparagus   ...    123 

Beets      ...    122 

Beans,  (Spanish) 127 

Cabbage,  creamed.  ...    125 

Cabbage,  dainty 126 

Carrots,   three    ways  of 

cooking 124 

Cauliflower  ana  Cheese  123 

Celery,  fried   123 

Celery,  stev.ci.  ...          123 

Corn,  to  can 122 

Egg  Plant   124 

Onions,   baked....          125 
Onions,  boiled 125 


Oyster  Plant 127 

Potatoes,  creamed 122 

Potatoes,  Lyonnaise. .  .  121 
Potatoes,  a  quick  prepa- 
ration of 121 

Potatoes,  scolloped   ...  121 

Slaw,  cold      126 

Slaw,  hot . 126 

Time-table    for    cooking 

vegetables 121 

Tomatoes,  broiled 125 

Tomatoes,    cooked 124 

Tomatoes,  scalloped.  . .  124 


BREAD. 


Biscuit,  baking  powder.  144 

Biscuit,  English. 146 

Biscuit,  light  for  tea...  145 

Biscuit,   raised   145 

Biscuit,  sour  milk 145 

Biscuit,  sweet.  : 144 

Bread 132 

Bread,    brown. ...  134,  135 


'-'read, compressed  yeast  130 
'  read,  delicious  white  129 

•  'read,    Graham 134 

Bread,  raisin    133 

Bread,     salt-rising '30 

Buns      147 

Buns,  Graham 148 

Buns,   sweet 148 


INDEX 


BREAD. 


(Continued] 


PAGE 

Cakes,    batter I  50 

Cakes,  flannel.    150 

Cakes,  griddle   149 

Coffee  Cake  (German).  146 
Corn  Bread,  Cousin  Het- 
ty's soft 136 

<  rakers,  Graham          ..148 
Dumplings  for  stew  .    .  '48 

Fiuit  Loaf. .  . 133 

Gems,    Graham    140 


ake 


]36 
138 
'37 


Johnny 

Muffins    ...    . 

Muffins,  Corn 

Muffins, Cream    .  .  . 
Muffins,  delicious  corn  137 

Muffins,  Graham 140 

Muffins,  raised ] 39 

Muffins,  sour   cream      .139 


PAGE 

Muffins,  Tea 139 

Muffins,   Wheat    138 

Popovers     1 43 

Puffets  ]  43 

Rolls,   Breakfast      .  .      .14! 

Rolls,    <  otton 142 

Rolls,  Graham 1 40 

Rolls,  Parker  House.  ..14! 

Rolls,  Spanish 142 

Rolls,  Vienna. 142 

Rusks 144 

Sally  Lunn 143 

Scotch  Short  Bread ....  1 33 

WTaffles 149 

Waffles,  raised 149 

Yeast,  Potato.              ••^3^- 
Yeast,  reliable 132 


PIES. 


Apple 159 

Apple,  custard 159 

Apple,    green 159 

Bramberry  Tart 1 58 

Chocolate .  .  .    ....  156 

Cream. '55 

Cream,  Prune 155 

Cream,  Date 1 55 

Currant I6o 

Custard 158 

Harlequin I6o 

Lemon 156,  157 

Mince  Meat..    161,162,163 
Mince  Meat,  mock....  164 


Oyster  Pate  Shells  152 

Pastry 154 

Pastry,  for  one    pie ....  1 5! 

Pastry,  roll  butter 153 

Paste,  puff 153 

Pear I6o 

Pie  Crust 152 

Pie  Crust,    simple 152 

Pineapple 155 

Pumpkin 161 

Sour    Cream 156 

Squash   161 

Transparent 1 60 


PUDDINGS. 


Apple,  boiled 173     Brown  Betty 178 

Batter,  baked 178,  179     Carrot 182 

Batter,   French 179     Cheese 184 

Blackberry,  steamed. .  .17!     Chocolate Ij5 


VI  INDEX 

PUDDINGS. 

(Continued.] 
PAGE  PAGE 

Cocoanut Iy6  Plum,   economical 168 

Cottage lyg  Plum,  English 1 65 

Cracker 1 84  Prune 1 80 

Dutch  Apple 181  Queen 177 

Egg 175  Rice,  Plum    .168 

Fig 173  Rice,  (without  eggs) .  .  iffe 

Fruit,  boiled.    173  Russian  177 

I'  ruit,  steamed 17!  Sago '. '83 

Graham,  steamed 172  Six-cup 1 74 

Indian,  baked ...  183  Snow        1 76 

Indian,  steamed 1.7!  Spice 172 

Orange , 1 80  Sponge I8o 

Orleans 174  Steamed 170 

Peach   Cobblers.  181  Suet 169,170 

Plum 167  Tapioca 1 83 

Plum  Christmas 166  Vegetable.  .182 

PUDDING  SAUCES. 

Favorite    18-3  Sour 1  86 

Foaming 186  Strawberry.  184,  185 

Hard  187  Wine 186,187 

Orange !8-"> 

FANCY  DESSERTS. 

A  dish  of  Snow 196  Fruit    Tapioca    Pudding 

Apple  Cake 198  197,  198 

Bananas,  creamed 200  Jelly,  Coffee 202 

Blanc-Mange 189  Jelly,   Pineapple Vo2 

Corn  Starch    Banana  Jelly,  Prune 2o2 

Pudding 196  Jelly,    Wine 203 

Cream,  Banana 192  Lemon  Cheese  Cake . .  .  199 

Cream  Italian Ig2  Lemon  Sponge  Pie. . .  .199 

Cream,  Lemon. . .  .193,  194  Moonshine. 197 

Cream,  Orange 193  Orange  Jelly  Baskets . .  2ol 

Cream,    Pineapple 195  Pineapple    Macaroon 

Cream,  Sago 194  Pudding 200 

Cream,  Spanish 1g5  Pineapple  Sponge 196 

Cream,  velvet 192  Puffs,   Cranberry 2ol 

Cream,  whipped 193  Puffs,  Raspberry 196 

Delicate  Dessert.    ....    Igo  Puffs,   Strawberry 189 

Duchess  Pudding 200  Rolegoes 2ol 

Floating  Island 188  Salted  Nuts 203 


INDEX 


VII 


FANCY  DESSERTS. 


[Conti 
PAGE 

Shortcake  ,  Straw-  J  88 

berry '.189 

Snow  Pyramids Igy 

CAKE 

Angel 217 

Bachelor  Buttons. .  .  .  246 
Brown  Stone  Front.  .  .  .213 
Brown  StoneFront,  fruit?  13 
Cake  with  Almond 

Filling . 232 

Caramel 232 

Chocolate  ..215,  23o 

Chocolate  Eclairs 2H!» 

Chocolate  Layer,  229 

black          . .    .  .    .23o 

Chocolate,  loaf 22.) 

Cocoanut  Hill 241 

Coffee 212,  213 

Corn  Starch 225 

Cookies    ....    248 

Cookies,  Almond 249 

Cookies,   Ammonia.  ..  .249 

Cookies,   Chocolate 248 

Cookies,  Cream 247 

Cookies,    Crisp 249 

Cookies,  Currant 251 

Cookies,  Ginger  or  Mo- 
lasses  251 

Cookies,  Graham 25o 

Cookies,  Scotch 25o 

Cookies,   soft 248 

Cookies,  Walnut 2-17 

Cookies,  Cocoanut 248 

Cream,  French 233 

Cream,  Walnut 234 

Cream   Puffs 239 

Crullers 245 

Date.  2T> 

Devil's  Food  .  218,  219 
Dried  Apple,  fruit.  .  208 
Drop  Cakes,  ginger.  .  .  .213 


nued] 

PAGE 

Strawberry  Salad 19o 

Tipsy  Cake 198 

Tropical  Salad   191 

Doughnuts 244,  245 

Doughnuts,  Christmas.. 244 

Doughnuts,    fine 245 

Economical 235; 

Kour  Hundred 219 

Fruit 2o6,  2o7,  2o9 

Fruit,    cheap 2o7 

Fruit,  layer 231 

Fruit,    plain 2o7,21o 

Fruit,    wedding 2o8 

Fruit,  white 2o9 

Gingerbread 243,244 

Gingerbread,  fruit.... 244 
Ginger  Snaps.  ..  .241,  242 
Ginger  Snaps,  English. .242 

Hermits 251 

Ice  Cream 224 

Jam 215 

Jelly  Roll 238 

Jenny   Lynde   234 

Kisses,    sugar a41 

Lancaster  Beauty  ....    22G 

Layer 235 

Lemon  Layer '.  .  .  .236 

Lizzie's  Cup 219 

Loaf 225 

Macaroons 240 

Macaroons,   nut 240 

Marble   .214 

Marsh  Mallow 236,  237 

Marguerites 241 

Minnehaha 231 

Mocha 229 

Nora 224 

Nut 210,  211 

Peach  I'lossoni 238 

Plain...  ...220 


VI11 


INDEX 


CAKE. 

[Continued.) 


PAGE 

Pork 212 

Potato 226 

Pound 21G 

Pound,    Mock 216 

Ribbon 235 

Shrewsbury  Cakes 24G 

Snow 22:< 

Spice 212 

Sponge 227,  228 

Sponge,  velvet 228 

Sunny  Side 224 


PAGE 

Sunshine 228 

Walnut 211 

Walnut  Wafers. .  .246,  247 

White 221 

White,  layer 236 

White  Mountain 222 

White  Perfection 222 

White  Snow 223 

World's  Fair 220 

Yellow..  ..217 


CAKE  FILLINGS  AND  FHOSTINGS. 


Almond 254 

Almond   Paste 254 

Apple 250 

Caramel 257 

Chocolate 258 

Cocoanut 256 

Cream 258 

Fig 255 

Frosting,  boiled ...  259 

Frosting,  clear 258 

Frosting,  gelatine 258 


Icing 259 

Lemon  Cheese.  .  .  .n  ,  .  .  .  253 

Lemon  Jelly .  .    252 

Lemon   Paste 252 

Macaroon. 257 

Marsh   Mallow 257 

Nut ...255 

Orange 253 

Pineapple 255 

Prune 256 

Strawberry 2-56 


FROZEN  DAINTIES. 


Bananas  Frozen 269 

Bisque 265 

Cantaloupe  Frozen  . . .  .269 

Frozen    Pudding 269 

Ice    Orange 268 

Ice' Cream 261,262,263 

Ice  Cream,  -Almond .  .  .  .264 
Ice  Cream,  Apricot. .  .  .264 
Ice  Cream,  baked.  .  . .  .263 
Ice  Cream, Philadelphia. 262 
Ice  Cream,  Pistachio. .  .264 
Punch,  Roman 268,269 


Sherbet 265 

Sherbet,    Lemon ;  .265 

Sherbet,  i.Orange 26y 

Sherbet,   Peach 266 

Sherbet,  Pineapple. .  .  .266 
Sherbet,  Raspberry ....  267 
Sherbet,  Strawberry.  .266 
Sherbet,  white  velvet .  .  265 

Water  Ice,    Lemon 268 

Water  Ice,  Orange.  .  .  .268 
Water  Ice,  Raspberry .  .  268 


INDEX 


FRUITS,  PRESERVES,  PICKLES,  ETC. 


PAGE 

Apples,  steamed *75 

Apricot  Jam 271 

Best  way  of  cooking 

dried    fruits.  ...  ....'.  7(> 

Cherries,  pickled 279 

Cherries,   spiced    27!> 

Cranberry  Sauce 270 

Cucumbers,   in  oil 28j 

Cucumber  Pickles 2S(> 

Currants,  spiced  .  • 279 

Figs,  pickled 282 

Kigs,    preserved  . 272 

Gooseberry  Soy 279 

Grapes,  pickled.. 27g 

Jelly,   Apple 277 

Jelly,   Apricot 278 

Jelly,  Currant.  .   .  .277,  27s 

Jelly,  Quince 278 

Lemon  Hutter 27("> 

Marmalade,  California.. 274 


PAGE: 

Marmalade,  Fig  .  .  274 
Marmalade, Orange  273,274 

Mixed  Pickles 284 

Mustard  Pickles 284 

Oil  Pickles 287 

Onions,    pickled 284 

Peaches,  candied 275 

Peaches,   pickled 280 

Peaches,   preserved.  .  .  .272 

Pears,   pickled 281 

Pears,   preserved 271 

Pineapple,  compote  of.  .  271 
Plums,  pickled ........  282, 

Pumpkin,  preserved. .  .272. 
Strawberries,  pickled..  281 
Tomatoes,  pickled  285,286. 

Tomato  Soy 284 

Walnuts,  pickled 283, 

Watermelon,  pickled..  283 
Watermelon,  preserved. 273 


BEVERAGES. 


Blackberry  cordial 293 

Blackberry      Wine ....  293 
Burning  sugar  for  coffee.  28g 

Chocolate 290 

Coffee 288 

Coffee,   black 28g 

Coffee,  drip 288 

Coffee  made  with  cold 

water 289 

Cream  Nectar 2go 


Egg  Nog 29^ 

Frappe,    uncooked, ...  .29 r 
Ginger  Beer,  Australian293 

Kommiss 2i>4 

Punch,  Magnolia 292 

Punch,  Orange .  292 , 

Raspberry  Acid 2gi 

Raspberry  Syrup 2gi 

Raspberry  Vinegar ....  291 
Tea,  iced 290 


Almond.  . ?99 

Almond  Bar,   brown. .  .299 

Almond  Creams   2g8 

chocolate  Drops.. 296,  298 

Cocoanut    Creams 298 

Date  Creams 2g6,   298 

French  Creams,  cooked 


CANDY, 

French  Creams,  uncook- 
ed    297 

Molasses 2g8 

Nougat 297 

Patioche  --'299 

Praulines ....    299 

Walnut  Creams.  .  296, 


INDEX 


,  SPANISH  DISHES. 

PAGE  PAGE 

Ablones 308     Rice 310 

Beans,  stewed. . '609     Sauce 305,307 

Cod  Fish  Stew 309  »  Steak 307 

Dressing  for   Fowls  ...  306     Stew 306 

Eggs  in  Tomato  sauce. 3 10  Stew   with   Almond 

Eggs,  poached 311         Sauce 307 

Enchiladas 303     Tamales . . 304 

Fritters,  Mexican 30'^     Tomatoes    309 

Omelet 3n     Tongue  301 

Potatoes,  stewed 310     Tripe 307 

MISCELLANEOUS. 


Menus 3X4,  315 

Things  Worth    Know- 


ing  316 

Weights  and   Measures3i3 


I;  Here  is  Just  What  You've 
Been  Locking  For 

— A  Little  Sewing  Machine,  at  a  little  price, 
that  will  do  the  work  of  a.  largo  one. 

Geared 

Send  for    f?£?~^      for  high 
speed. 


THE  SENORITA 

,'  is  a  useful,  practical,  durable  hand  sewing 
J  machine,  instantly  attachable  to  any  table  or 
I1  stand;  is  easily  carried  about  in  the  hand  or 
I1  takes  up  little  room  in  trunk  or  bag.  A 
<*  beauty,  in  nickel  and  enamel,  ornamented  in 
{  colors.  Ideal  for  Xmas  or  birthday  gift  to 

woman  or  girl.    Price  complete,  delivered,  $5. 

Money  returned  if  not  satisfactory.    Agents 

Wanted  Everywhere.    Write  for  introductory 

terms  and  exclusive  territory. 
^M.  CRANE  &  CO.,  (Inc.!        The R*«kery, CUc^IB. 


The  Hamlin  School 
and  Van  Ness 
Seminary 


1849  Jackson  St.,  San  Francisco 


Boarding    and      Day     School    fcr 

Young  Ladies  and 

Little  Girls 


The  object  of  this  school  is  to  give  thorough  and 
well  ordered  instruction  and  to  prepare  those  who  may 
so  desire  for  college  or  university  work. 

It  is  located  in  one  of  the  most  beautiful  parts  of  the 
city  on  high  ground,  overlooking  the  bay  and  the  Marin 
county  mountains. 

Pupils  are  admitted  at  any  time. 

The  Mid-winter  term  began  Jan.  6th,  1902. 

Circulars  sent  on  application  to  the  Principal, 

Miss  SARAH  D.  HAMLIN, 

18 i9  Jackson  St.,  San  Francisco. 


The  City   Market 


MEATS,  FISH  AND  POULTRY 


FRED.     E.     McCOLLUM 


Pythian  Castle  15  E.  Gabilan  St. 

Phone  flQain  61 


Junket 


Easily  and  quickly  made  of  sweet 
new  milk  and  one  of 

Chr.  Hansen's  Junket  Tablets 


10  Tablets  10  cents,  with  full  directions  for  prepar- 
ing "Junket  Dainties"  free  with  every  package. 

Chr,  Hansen's  Pure  Food  Colors  and  Flavors 

Are  indispensable  for  ice  cream,  confectionery  or  junket. 
Ask  your  grocer  for  Chr  Hansen's  Pure  Food  Prepara- 
tions or  send  us  ten  cents  for  ten  Junket  Tablets  and 
write  us  for  descriptive  circular. 

Woods,   Mailliard  &  Schmiedell 
307  Sansome  Street,  San  Francisco,  Cal. 


RLEX.  R.  UNDERWOOD,    Proprietor 


Monterey,  California 


First  Class  in  Every 
Respect. 


Rates  from  $1.00  to  $2.00 
per  day. 


Special  Inducements  to  Commercial  Travelers 


Table  supplied  with  the  best  the  market  affords. 


iur 


Watchmaker  and  Jeweler 

DIAMONDS.  (HATCHES,  JEWELRY 

SflliHSiflS,  CALi. 

Fine  Watch  Repairing,  Engraving  and  Diamond   Setting.      Watch   inspector 
for  the  Southern  Pacific  R.  R.     L,ick  Observatory  time. 


6)       HAY'S 
f       FACTOR 

1C K  OR 
*       PAR 

Tel.  Red  564  Salinas'  CaL 


M.  R.  flERRlTT 
Conveyancer  and 
Searcher  of  Records 


WITH 


Good  Potato  Lands        Sugar  Beet  Lands 

Dairy  and  Stock  Ranches 
Desirable  Town  Property  of  all  Kinds 

123  MAIN  STREET         -         -  SALINAS,  CAL. 


Stoves 


Ranges 


AND  ALL  OF   THE 


Latest  Novelties 


For  Cooking  Purposes 
to  be  found  at 


5  Castroville  St.,  SALINAS 
punps  AND  HILLS 

Plumbing  and  Gas  fitting  done  in  [the    most   satisfactory 


manner. 


THE  GRAND  PRIZE 


AT  THE 

Paris  Exposition  of  1900 

was  awarded  by  the  International  Jury  to 


SINGER 


SEWING 


MACHINES 


for  superior  excellence  in  design,  construction,  efficiency 
and  for  remarkable  development  and  adaptation  to  every 
stitching  process  used  in  either  the  family  or  the  factory. 
Absolutely  the 

HIGHEST  AWARD 

for  sewing  machines 
exhibited  at 

Pan-American  Exposition 

CONSISTED  OF 

TLUO  Gold  jVIedals 

AWARDED  TO 
O  1  IN  VJT  ll,  l\_       THE  PAN-AMERICAN 

SEWING  MACHINE 

H.'B.  KESSLER, 

Salesman  and  Collector  for  Monterey  and  San 
Benito  Counties 


SEND  FOR  FREE 

Sample  copy  of  Domestic  Science  Monthly. 

Best  and  only  one  of  the  kind.  A  beautiful  full  page 
Supplement  Picture  of  California  Scenery  with  Every 
Number.  Only  50  ei.tsayear  1257  2yth  Avenue, 
Fruitvale,  California. 

WAHRLICH,  CORNETTCO., 


Choice  Fancy  Groceries 

Our  stock  is  always  fresh  and  complete.  Prices  lower  than  any  house  in 
town.  We  cordially  invite  the  public  to  call  and  inspect  our  stock  of  not  only 
groceries,  but 

Hardware,   Crockery,  Tinware,  Etc. 

Premium  Books  given  away  with  Cash  Purchases. 


Some  of  the  Recipes 
in  this  Book 


WILL   UNDOUBTEDLY 


Upset  Your  Stomach. 

BAKER'S    CA5CARA  TABLETS    will  Cure   all  such 
Stomach  Derangements 

ARCHER'S  DRUG  STORE, 

226  Main  St.,  Salinas,  Cal, 


Royal  Insurance  Company 

OF   LIVERPOOL 


ETTA  B.  LLOYD 
Assets  $53,000,000.00 


Resident  Agent 
Pacific  Grove,  Cal. 


THE  OLDEST  AND,  LARGEST 
MANUFACTURERS  OF    . 


Their  Breakfast  Cocoa  is  absolutely  pure, 
daliciouc,  nutritious,  and  costs  less  than  one  cent 
a  cup. 

Their  Premium  No.  1  Chocolate  is  the  best 
plain  chocolate  in  the  market  for  drinking  and  also 
for  making  cake,  icing,  ice  cream,  etc. 

Their  German  Sweet  Chocolate  is  good  to 
cat  and  good  to  drink ;  palatable,  nutritious,  and 
healthful. 

"  Known    th«    world    over.   .   .   .    Received   the 
!    indorsements    from    the    medical   practi- 
tior.c: .  the  nurse,  and  the  intelligent  housekeeper 
TRADE-MARK.          an^  caterer."- — Dietetic  and  Hygienic  Gazette. 

TRADEMARK  ON  EVERY  PACKAGE. 

Ii7  A  D   "TPI~"1T4       !T>   A  tSV^lf\        f*        /"*/"V         D    L    I 

WALTER  BAKER  &  CO.  Ltd. 

DORCHESTER,  MASS. 

ESTABLISHED  1780. 


BEAUTIFUL 

MONT 


GROVE 
IEY,  CALIFORNIA 


ifornia's  great  family  seaside  resort.     Within  three   miles   of   the   far- 
Hotel  Del  iVSonte  with  its  palatial  buildings  and  126  acres    of  beauti- 
ul  grounds.      Its    Climate    is    Unexcelled.      The    natural   beauties   and 
harms  of  its  Pint-  juid  Cypress  Grove*.  Its  sandy  beaches  and    rocky 


Cali 

famed 


„»    .  ^«. ,„..». „     .^.v^^.          . t j          ..1CLI        (-UI  LtlgCJJ       Uctll        IJC        ltllL^-*-i     C1U    l\J  1 

rates  by  those  who  prefer  to  keep  house.     For  further  information  apply  to 
B.  A.  KARDLKY,  Agent  P.  I.  Co.,  Pacific  Grove,  Cal. 


THE  DR.  DEIMEL 
UNDERWEAR  OF 
LINEN-MESH.. 


From  Ira  D.  Sankey 

I  wish  to  say  to  my  friends  that  I  have  been  wear- 
ing the  Dr.  Deimel  Underwear  for  the  last  four  years  con- 
stantly, and  it  has  been  not  only  a  comfort  every  day 
since  I  bought  it,  but  it  has  been  the  means  of  prevent- 
ing rue  from  taking  cold,  as  I  was  constantly  doing  when 
I  wore  flannel  or  woolen  underwear. 

"I  wish  to  recommend  the  Dr.  Deimel  Underwear 
as  the  corning  underwear  of  the  world." 

IRA  D.  SANKEY. 


From  Dr,  Kellogg. 

"It  is  not  best  to  wear  woolen  clothing  next  the 
body.  With  woolen  underwear  the  moisture  of  the  skin 
is  retained,  the  surface  becomes  chilled,  and  the  person 
is  far  more  likely  to  take  cold  than  if  he  wore  linen,  for 
linen  takes  up  the  moisture  and  transmits  it  to  the  outer 
air,  drying  at  once.  Wool  is  also  irritating  to  the  skin, 
while  linen  is  not."  J.  H.  KELLOGG, 

Surgeon-in-Chief   Battle  Creek  Sanitarium. 

Catalogue  and  sample  pieces  of  the  Dr.  Deimel 
Linen-Mesh  fabric  free  for  the  asking. 

THE  DEIMEL  LINEN-MESH  CO. 

Ill  Montgomery  Street,  San  Francisco. 


RUMPORD 

THE    WHOliESOJWE 

BAKING  POWDER 


is  made  of  Prof.  Horsfnrd's  phosphatic  acid 
powder,  a  pure  bi-carbonatc.  and  the  finest 
starch.  It  is  a  strictly  pure  phosphate  pow- 
der, perior  to  all  other  baking  prepara- 

\cels  in  bakin     si  reng'th  and  health- 


!  produ"<>s  biscuits,  cakes,  etc..  that 
•  freshness  1<  »ng  ir   tlian    those 

ith  oniinary  bakia^  ;>o\vd.er.  cream 

i 

b  restoi  /hates,  so  essential  to 

irh,  whi<  noved  from  flour  in  bolt- 

:  this  account  is  recommended    by 
physicians 

mUK!T?()XS:-rsc  iii   same  way  as  any 

tier.     For   IMscuit  two    traspoonfnls 

(or  more  if  desired,  )  to  a  quart  of  sifted  Hour. 

ckwheat,  Grajham,  and   whole  wheat  flours 

.vquire  moie:    (1ake  with  e/VKs  'oss-     ^n.v  <]^an- 

inay  b<>  used  without   producing  hitter  or 

•••able  flavors. 

This  powder  excels  all   others  in   making- 
cake  of    fine  texture    without     impairing*    the 

most  di-licate  flavors.