ECHOES OF
SOUTHERN
KITCHENS
4
THE LIBRARY
OF
THE UNIVERSITY
OF CALIFORNIA
LOS ANGELES
COMPILED AND PUBLISHED BY THE
ROBERT E. LEE CHAPTER
UNITED DAUGHTERS
OFTHE CONFEDERACY
No. 278
Los ANGELES. CAL.
OCTOBER. 1916
-:- OFFICERS -:-
Miss Exa Kerns, President,
Mrs. P. H. Brady, 1st V. Pres.,
Mrs. W. C. Tyler, 2nd V. Pres.,
Mrs. Betty S. Hughes, Treas.,
Miss Georgia C. Oldham, Recording Secy.,
Mrs. Arther Farnsworth, Corresponding Secy.,
Mrs. C. A. Semple; Registerar.
INDEX IN BACK OF BOOK
Demand the Genuine
BY FULL NAME
Nicknames Encourage Substitution
DRINK
Delicious and Refreshing
COIVTVEI.1.
UNDERTAKERS
1OS1 S. GRAMO AV3E.
An elegantly appointed residence establishment
No charge for use of Funeral Parlors
MRS. CONNELL, Manager
EVERYTHING in MUSIC
Few people realize the completeness
of Southern California Music Co.'s
store. Here you will find practically
every known musical instrument.
The Sheet Music department is the
largest on the Coast. Small Instru-
ments, such as Ukuleles, Violins, Ban-
jos, Mandolins, etc. Write for cata-
logs. Easy terms arranged.
PIANOS
Chickering
Kranich & Bach
ApolloPlayerPianos
R. S. Howard & Co.
Hobart M. Cable
Armstrong, Etc.
Phonographs
Edison Diamond
Disc
Edison Amberola
Victrolas
Grafonolas
332-33* SOUTH BROADWAY, LOS ANGELES.
Branches, Pasadena, Riverside, San Diego
5
Violet Brand Shortening the Shortest Shortening by a l,ong Way
PIES
PUMPKIN PIE
"What moistens the lips, what brightens the eye,
What calls back the past like the rich pumpkin pie?"
Three large cupfuls or one can of boiled pumpkin,
one and a half cupfuls of sugar, half cupful of best molasses,
the yolks and whites of four eggs beaten separately, a pinch
of salt, one tablespoonful each of ginger and cinnamon, half
a teaspoonful of allspice, butter size of an egg. Beat all to-
gether well and bake with rich under crust.
APPLE PIE
Pare good tart apples, slice thin, lay in covered pie pan,
add sugar to taste, a little cinnamon or grated lemon peel,
bits of butter, and cover with good rich paste and bake for
three-quarters of an hour.
BLACKBERRY PIE
Take one box of berries and cook for about twenty min-
utes with sugar enough to make rather sweet. Have pan
with good paste for lower crust. Pour in berries and juice
and sprinkle with one tablespoon of corn starch over the
berries and some bits of butter. The starch thickens the
juice and keeps it from running out. Cover the top with
paste and bake.
MRS. B. F. CHURCH.
BANANA PIE
Beat yolks of two eggs with one-half cup of sugar until
light and foamy. Peel and mash two bananas into the mix-
ture. Add pinch of salt. Add two cups sweet milk. Mix
well. Turn all into pan lined with rich pie crust, bake in hot
oven until custard is set. When ready to serve cover with
meringue of whites of two eggs, beaten stiff. Add three
teaspoons powdered sugar, spread on top and brown.
SUSIE E. PONDER.
CHOCOLATE PIE
Grate one-half ounce Baker's Chocolate, enough hot
water to dissolve. Beat two egg yolks, add four tablespoons
Golden Crown Butter Twice Awarded Gold Medal Over All Competition
6
Violet Brand Shortening the Shortest Shortening by a Long Way
sugar and one tablespoon corn starch. Put 2 cups milk in
double boiler, add one-quarter teaspoon salt. When hot add!
egg and chocolate mixture, stirring constantly until thick.
Pour into a baked pie crust, cover with meringue made by
beating two egg whites till sstiff and adding two tablespoons
sugar and vanilla flavoring. Brown in oven and serve cold.
PIE CRUST
One scant cup flour, one-quarter teaspoon salt, mix in
two tablespoons Crisco. Add three tablespoons cold water.
Roll out and bake on pan turned upside down, which insures
a crisp brown bottom.
MRS. F. C. MILLER.
PIE CRUST
One cup of lard, two cups of flour, one-half cup of water
(ice water best) two teaspoons of baking powder. Roll out
very thin. Enough for two pies.
MINNIE G. NEIGHBOURS.
LEMON PIE
Four eggs, one cupful of sugar, one and one-half cup-
fuls of boiling water, two heaping teaspoonfuls of flour, the
grated rind and juice of two Sunkist lemons. Beat the yolks
and whites of eggs separately, put yolks, sugar, flour lemon
juice and rind in a double boiler, mix well, add the boiling
water, stir until it begins to thicken. Add one-half of the
well beaten whites of the eggs. Stir, let cook until thick.
Bake crust, fill with custard, use the rest of the whites of
eggs for merngue, brown in oven.
MINNIE G. NEIGHBOURS.
LEMON PIE
Juice and rind of one large Sunkist lemon, yolks of three
eggs, one tablespoon corn starch, not too heaping, one cup
sugar, one cup boiling water. Mix cornstarch and sugar
together and put water in last. Meringue of three whites of
eggs, three tablespoons sugar.
MRS. W. N. PERRY.
LEMON PIE FINE
Rind of two lemons, one and one-half cups of white
For Best Results Use Golden Crown Butter
7
Violet Brand Shortening the Shortest Shortening by a Long Way
sugar, two heaping tablespoons of unsifted flour; one table-
spoon of corn starch. Stir all well together, then add yolks
of three beaten eggs. Beat all thoroughly, add juice of two
lemons, two cups of water, piece of butter size of egg. Put
all together in double boiler and cook till thick as honey.
Remove from fire and let cool before putting into pastry,
bake and when done have ready the whites of eggs beaten
stiff, with three small tablespoons of sugar. Spread over
top and brown. This makes a deep large sized pie.
MRS. E. H. MULLEN.
MINCE MEAT
Cover two pounds of lean beef with boiling water and
simmer until tender ; cool and chop fine ; add two pounds of
suet, shredded, two pounds of layer raisins, two pounds cur-
rants, one pound of citron, one-half pound candied lemon
peel, two pounds Sultana raisins, four pounds of chopped
apples, two nutmegs grated, one-half teaspoonful of cloves,
two pounds of light brown sugar, one tablespoonful of cin-
namon, and one-half tablespoonful of mace. Now, reduce
the beef stock to one and one-half cups, add to the mince
meat, cook slowly two hours and pack away in jars ; dilute,
when used with brandy, cider or fruit juices. Or, omit the
beef stock, add the juice and rind of two lemons and two
oranges; mix well; pack in stone jar and pour over it one
quart of sherry and one quart of brandy. Cover and set in
a cool place.
TRANSPARENT CUSTARD PIE
Four eggs, one cup of milk, three cups of sugar, two
spoonfuls of butter, a few bread crumbs or crackers, nut-
meg or lemon peel.
CUSTARD PIE WITHOUT MILK
One cup sugar, three eggs, one teaspoon of melted but-
ter, one cup of water, one tablespoon of flour. Beat all to-
gether and flavor to taste. Bake in quick oven.
MRS. QUARRIER.
SWEET POTATO PIE
One cup of sweet potato boiled and mashed very fine
or put through colander, one cup of sweet milk, one cup of
Golden Crown Butter, Made for Particular People
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Violet Brand Shortening the Shortest Shortening by a Long Way
sugar, one tablespoon butter, two eggs, one-third teaspoon
extract lemon. Beat eggs, add sugar, butter, potato and
milk and extract lemon, place on stove and stir until it be-
gins to thicken, then pour in a pie plate that is lined with
good pastry. Bake until a light brown. This makes one
large pie.
JELLY PIE
Three eggs, white and yolks beaten separately ; three-
fourths cup of sugar, one-half cup of butter, one glass of
jelly. This makes two small pies.
MRS. C. T. HARPER.
WHITE GRAPE PIE
One large cup of white grapes, seeded ; one cup sugar ;
one egg ; two rounded tablespoons butter. Mix this together
and bake in two crusts. Delicious.
MRS. W. N. PERRY.
KARO SYRUP PIE
Cup sugar, one tablespoon melted butter, two table-
spoons flour, cup milk, cup Karo cyrup, two eggs, beaten
yolks. Flavor with vanilla or nutmeg.
Violet Brand Shortening the Shortest Shortening by a Long Way
PUDDINGS
DELMONICO PUDDING
Into a double boiler put two cups of milk and let come
to the scalding point. Separate two eggs. Into the yolks
put one-half cup of sugar gradually and stir thoroughly into
hot milk ; one package or two tablespoons of gelatine, soft-
ened in one-half cup of cold milk. Pour part of hot milk
over this imxture, and then pour into the rest of the hot
milk. When finished add gelatine, let cool, then add beaten
whites of eggs and vanilla and one cup of whipped cream.
MRS. W. E. SPROUSE.
STEAMED NUT PUDDING
One-half cup butter, one and one-half cups flour, one-half
cup sugar, three teaspoons baking powder, two eggs, one-
half cup cold water, one-half cup raisins, one-half cup nuts
floured. Bake one-half hour or steam one hour. Serve with
hard sauce.
HARD SAUCE
One-third cup butter, one-third teaspoon flavoring, one
cup powdered sugar. Cream butter, add sugar gradually,
and flavor. Form in loaf, let stand until ready to serve, and
slice.
MRS. SEMPLE.
APPLE PUDDING
Fill buttered baking dish with sliced apples, pour over
this batter : One tablespoon butter, one-half cup sugar, one
egg, one-half cup sweet milk, one cup sifted flour, one tea-
spoon baking powder. Bake in moderate oven till brown.
SAUCE
Two cups brown sugar, one-half cup milk, butter size
walnut. Cook until thick.
MRS. W. N. PERRY.
FRIED BANANAS
Peel and slice lengthwise, then cut in two, dip in well
beaten egg, then in cracker crumbs, fry in bacon grease and
butter. Sliced pineapple is prepared in the same way.
Golden Crown Butter. Made for Particular People
10
Viclet Brand Shortening the Shortest Shortening by a Long Way
These are very delicious breakfast dishes and common in
the South.
MRS. W. A. HORXE.
DANDY BREAD PUDDING
Two and one-half cups bread crumbs, two-thirds cup
raisins, two-thirds cup English walnuts, one apple, one tea-
spoon baking powder, clove cinnamon, allspice and nutmeg
to taste, three eggs, one cup of milk, sugar to taste. Mix
and bake in slow oven.
SAUCE
One cup sugar, one tablespoon of flour, one-half cup
butter, one-half pint water. Cook sugar, flour and butter
together before putting in water.
MRS. F. O. REED.
CARROT PUDDING
One cup grated Irish potatoes (raw), one cup grated
carrots (raw), one cup sugar, one cup flour, one and one-
half cups seeded raisins (floured), one nutmeg, grated, one-
quarter teaspoon each of cinnamon and cloves, one-half
teaspoon soda added to potatoes. Mix well. Put in one-
pound baking powder tins and steam in tight boiler for three
hours. Do not fill tins within two inches of top. Put tops
on. Serve with hard sauce.
CONFEDERATE PUDDING
Rub thoroughly into four teacupfuls of sifted flour
one teacup of suet, shredded and chopped fine, one teacupful
of raisins seeded and chopped, the same quantity of currants
washed and dried the clay previous, one teaspoon of cinna-
mon, stir into this one teacupful of molasses and the same
quantity of milk. Pour into a pudding mould and boil two
hours. To be eaten hot with sauce.
.MRS. W. A. HORXE.
REBEL PUDDING
One cup of molasses, half a cup of butter, one cup of
sweet milk, one teaspoon of cloves, and of cinnamon, two
teaspoons, of allspice, small teaspoon of soda dissolved in
vinegar, enough flour to make a stiff batter. Boil four hours.
Serve hot with sauce.
MRS. W. A. HORXE.
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PUDDING SAUCE
Two heaping cups of brown sugar, let boil twenty min-
utes, then add half a cup of butter which has had two tea-
spoons of flour rubbed into it smoothly ; let boil till quite
thick, then add a wine glass of good brandy and one well
beaten egg. Do not let boil after adding egg or it will cur-
dle. Flavor to suit.
DATE PUDDING
One cup chopped nuts, three-fourths cup chopped dates
or cut with scissors, one heaping tablespoon flour, three
tablespoons sugar, one-half teaspoon of baking powder, two
well beaten eggs. Fill six ramakins scantily, put them in
pan of hot water. Cook half hour in oven. Serve with
whipped cream.
DATE PUDDING
One pound dates (mashed and stoned), one cup sugar,
one cup water ; cook a few minutes ; add one cup walnuts or
any nuts, lemon juice to taste. Serve with whipped cream.
EX A KERNS.
DIXIE PUDDING
One cup of preserves, one cup of butter, one cup of
sugar, one cup of flour, five eggs. Cream the butter and
sugar together, add the flour and eggs well beaten ; lastly the
preserves. Bake in a quick oven. Serve hot with sauce.
MRS. W. A. HORNE.
FRENCH FROZEN PUDDING
Put over the fire one cup white sugar, one pint boiling
water, stir until dissolved, then boil five minutes. Separate
six eggs. Beat the yolks until light and creamy, pour the
boiling syrup over then, beating until cold, then add one
pint cream and one teaspoonful vanilla. Start to freeze and
when half frozen, add two dozen brandied cherries cut into
small pieces. Very fine.
MRS. JOHN PARK DOUGALL,
PLUM PUDDING
One cup beef suet, chopped very fine and free of skin ;
two cups bread crumbs, dry and sifted until like corn meal ;
Golden Crown Butter, Made for Particular People
12
Violet Brand Shortening the Shortest Shortening by a Long Way
one cup sugar; one cup seeded raisins; one cup currants,
washed and dried ; one cup chopped blanched almonds ; one-
half cup of citron, sliced very thin ; four well beaten eggs ;
one teaspoon of salt ; one teaspoon of cloves ; two teaspoons
of cinnamon ; half grated nutmeg. Dissolve a level teaspoon
of soda in a tablespoon of warm water ; flour the fruit thor-
oughly from a pint of flour, then mix as follows : Mix eggs
and sugar, then into one cup of milk put spices and salt,
mix well and then stir in fruit, nuts, bread crumbs and suet,
when well mixed, put in dissolved soda; then stir in the
remainder of the pint of sifted flour, which will make the
other ingredients stick together. Steam for four hours,
preferably in tightly covered bucket. Serve with any well
flavored sauce.
MRS. FRANKLIN L. MORGAN.
LEMON FOAM PUDDING
Two cups of boiling water, one cup of sugar, two table-
spoons cornstarch, juice of one lemon, salt. When this has
boiled 15 minutes, pour over the well beaten whites of three
eggs. Beat well and let cool. Serve with custard sauce.
MRS. W. N. PERRY.
SUET PUDDING
Three cups of flour, one cup of molasses, one cup of beef
suet, one cup of sweet milk, one cup of currants, one cup of
raisins, one-half teaspoonfuls of soda, spice, nutmeg, cloves
and cinnamon. Beat well together, steam two hours, eat
with wine sauce.
MRS. E. A. LOY.
FRENCH PAIN PERDU (LOST BREAD)
So called because made of stale bread, which would be a loss
Six thick slices of stale bread, soaked in sugared milk,
flavored with vanilla ; drain and dip in beaten egg, fry in hot
lard, browning on both sides ; sprinkle with powdered sugar
and serve hot.
MRS. FRANKLIN L. MORGAN.
SWEET POTATO PUDDING
Cut sweet potatoes in thin slices, put layer of potatoes
in pan, salt, pepper and butter, then layer of apples sliced
thin. Add potatoes and apples alternately. Make syrup of
sugar and water, cover potatoes and apples, put in oven.
Bake about fifty minutes.
For Best Results Use Golden Crown Butter
INSIST ON
UNIFORMLY GOOD
ORANGES and LEMONS
Genuine come in tissue wrappers marked "Sunkisf
Watch for the wrapper
NewMethod Gas Ranges
On Easy Credit Terms
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62O-26 So. Main Street
Inotctfedae
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FUNERAL DIRECTOR
1335 South Flower St.
Los Angeles, Cal.
Main 2023 Home 23940
14
Violet Brand Shortening the Shortest Shortening by a Long Way
"Now good digestion wait on appetite and health on both.'
Shakespeare.
CAKE
ANGEL FOOD CAKE
Whites of nine eggs, one and one-half cups sugar
(sifted), one cup flour, one-half teaspoon cream of tartar,
pinch of salt added to eggs before beating. After sifting
flour four or five times, measure and set aside one cup ; then
measure one and one-quarter cup sugar ; beat whites of
eggs about half, add cream tartar and beat till very, very
stiff, stir in sugar, then flour very lightly. Bake in moderate
oven, 35 to 50 minutes.
MRS. P. H. BRADY.
LAYER ANGEL CAKE
Whites of eleven eggs, one and one-half goblets of
sugar, one goblet flour, one-half teaspoon salt, one te'aspoon
vanilla, one pinch baking powder. Bake in two layer pans.
Filling One-half cup sour cream, one cup powdered
sugar, one cup chopped nuts', almonds, one teaspoon vanilla.
MRS. KATE N. PROVINES.
APPLE SAUCE CAKE
Sugar one cup, flour two cups, apple sauce one and one-
half cups, one-half cup of butter or Crisco, chocolate three
tablespoons, cinnamon one teaspoon, cloves one-half tea-
spoon, soda one teaspoon in one-half cup sour milk, raisins
two cups, nuts one cup, two teaspoons of baking powder,
Mix dry ingredients. Then wet all together.
MRS. G. B. QUARRIER.
APPLE SAUCE CAKE
One cup sugar, one-half cup butter, cream together;
one cup unsweetened apple sauce; one teaspoon soda; one
teaspoon cinnamon ; one-half teaspoon ground cloves ; one
teaspoon salt ; one and three-fourths cups flour ; one cup
seeded raisins; one-half cup nuts. Dissolve your soda in
one tablespoon of boiling water, and stir in cup apple sauce.
Mix all ingredients thoroughly. Then add one well beaten
egg. Bakeslowly one hour.
ELIZABETH M. GOULD.
Golden Crown Butter Butter of Uniform Quality
15
Violet Brand Shortening the Shortest Shortening by a Long Way
BLACKBERRY CAKE
Two cups of sugar, one cup of butter, four cups of flour,
whites and yolks of four eggs beaten separately, two cups
of blackberry jam, two teaspoons of cinnamon, same of nut-
meg, one of allspice, one cup of buttermilk with teaspoons
soda dissolved in it. Bake in layers and put caramel filling
between them.
Filling: Two cups sugar, one-half cup butter, one of
sweet milk, cook until thick enough to string from spoon.
MRS. B. J. BARNHART.
BLACKBERRY CAKE
Three eggs, beaten separately ; one cup brown sugar,
three-fourths cup butter, two cups flour, one cup jam, three
tablespoons sour cream, one teaspoon soda, two teaspoons
cloves, cinnamon, allspice and nutmeg. Put soda and cream
in last. Bake in layers. Boiled icing.
MRS. ORLANDO HALLIBURTON.
CUP CAKES
Full cup flour, scant cup sugar, two teaspoons baking
powder, pinch salt. Break egg in cup, pour over it butter
size of walnut melted. Fill cup with milk. Mix well.
MRS. GILBERT WOODILL.
CREAM CAKE
One cup butter, two cups sugar, three and one-half cups
flour, one cup cream, four eggs, one teaspoonful cream tar-
tar, one-half teaspoon soda.
SPONGE ROLL
Four eggs, one cup sugar, one and one-third cups flour,
three tablespoons water. Beat eggs well before adding
flour. Spread jelly and roll while hot.
COFFEE CAKE
Sift together one cup flour, one-half cup sugar, one-
half saltspoon salt, one-half teaspoon cinnamon, three tea-
spoons level baking powder. Mix this into a soft dough by
adding the following, well mixed: One egg well beaten,
For Best Results Use Golden Crown Butter
16
Violet Brand Shortening the Shortest Shortening by a Long Way
four tablespoons melted butter, one-half cup sweet milk.
Spread in a shallow bake pan, sprinkle thickly with cinna-
mon and sugar. Let rise five minutes. Bake in moderate
oven.
DEVIL'S FOOD
Two cups pulverized sugar, one-half cup butter, two
eggs, one-half cup hot coffee, one-half cup hot water, one-
half cup grated chocolate, one teaspoon soda in coffee, two
and one-half cups flour.
Filling: Two cups brown sugar, one-third cup butter,
one-half cup sweet milk (boiled thick), add one cup hickory
nuts chopped fine.
MRS. ORLANDO SHALLIBURTON.
CARAMEL CAKE
One cup of butter, three cups of sugar, four cups flour,
three-fourths cup sweet milk, whites of ten eggs. Bake in
five layers. Color two with some kind of fruit coloring,
pink or green.
Filling for same : Three cups brown sugar, one cup
sweet cream, two tablespoons butter. Cook until candied.
When cool flavor with vanilla and cream. Put cake together
while hot.
MISS ANNA ATKINSON.
DATE CAKE
Four eggs beaten separately, one cup sugar, one cup
flour, one-half teaspoon salt, one-half teaspoon baking soda,
one-half teaspoon baking powder, one pound dates, one-half
pound nuts, vanilla. Bake in slow oven for one hour.
EXA KERNS.
DROPPED CAKES
One-half cup butter, one-half cup of milk, one cup of
sugar, one cup of currants and raisins mixed, two cups of
flour, two teaspoons of baking powder, one-half cup of nuts,
two eggs and spices to suit, one tablespoon of vanilla. It
makes thirty or forty little cakes and is so easy to make.
Work sugar and butter together, break in eggs one at a
time. Drop on greased pan far apart.
MRS. E. A. LOY.
Golden Crown Butter, Made for Particular People
17
Violet Brand Shortening the Shortest Shortening by a Long Way
OLD-TIME POUND CAKE
One pound sugar, one pound flour, three-fourths pound
butter, one dozen eggs. Cream sugar and butter very light.
Beat eggs separately. Add yolks to sugar and butter, beat,
add flour and beat until all is very light, then add whites.
MISS ANNA ATKINSON.
ECONOMICAL SPONGE CAKE
Two eggs, one cup of sugar, pinch of salt, one cup of
flour, grated rind of one-half lemon, one-half cup of hot
water, one tablespoon of melted butter, one and one-third
teaspoons of baking powder. Beat the yolks of the eggs
with half the sugar, then add the water and the remaining
sugar, lemon rind, flour sifted with baking powder ; lastly
fold in whites beaten stiff, bake twenty-five minutes in a
buttered and floured shallow pan.
EMERGENCY CAKE
One-half cup of sugar, one-half cup milk, one egg, one
tablespoon melted butter, one cup flour, three level tea-
spoonsful baking powder, one-half teaspoonful salt, one
teaspoonful cinnamon. After batter is put in pan, sift a lit-
tle sugar and cinnamon on top. MRS. E. M. SEMPLE.
SOUTHERN FRUIT CAKE
Cream one pound butter, one pint sugar, one pint flour,
six eggs, one pound of raisins, one pound of currants, one-
half pound citron, ten cents worth dates, ten cents worth
dry figs, one pound of English walnuts, one teaspoon cinna-
mon, one teaspoon allspice, one teaspoon cloves, two nut-
megs. Put all of spices in a wine glass of whiskey. One-
half teaspoon soda in one tablespoon vinegar. Mix thor-
oughly and bake in slow oven three thours.
MRS. E. H. MULLEN.
BURNT SUGAR CAKE
One-half cup butter and one and one-half cups of sugar
creamed, add yolks of two eggs, one cup of water, add
gradually two cups of flour. Beat five minutes. Add two
tablespoons of caramel made as follows: One-half cup
sugar burned in pan till smokes, take off and throw one-half
cup boiling water into burned sugar, place on fire and boil
fast, until like syrup. Enough for three cakes.
One tablespoon of vanilla, another one-half cup of flour
into which two teaspoons of baking powder has been stirred.
Beat well, then add the whites of two well-beaten eggs,
tfake moderately. GEORGIE G. OLDHAM.
Golden Crown Butter Twice Awarded Gold Medal Over All Competition
18
Violet Brand Shortening the Shortest Shortening by a Long Way
WHITE FRUIT CAKE
One teaspoon powdered mace, one teaspoon cinnamon,
one grated nutmeg, one-half wineglass of rosewater, one
pound choice white citron, sliced thin ; one pound blanched
almonds, sliced thin ; one grated cocoanut, one-fourth pound
candied orange peel, sliced fine ; one pound powdered white
sugar, one-half pound butter, eight eggs, beaten separately ;
dredge the fruit in flour, and warm it, having it ready for
use..
Mixing: Cream, butter and sugar, and add yolks; beat
thoroughly after each mixture. Next add one-fourth of the
flour, sifted several times to make it light. Then add one-
half of the whites, another quarter of the flour, the rest of
the whites, one-fourth of flour. Now stir in rosewater and
spices, beat two minutes. Add the rest of the flour, then
the fruit; cocoanut last. Stir just enough to mix. Bake
thre hours in a slow oven and cover wih icing.
MRS. ALBERTA RANSONE.
FRUIT CAKE
A receipt used in Morgan family for over sixty years,
always given to wife of oldest son and never, to the best
of my knowledge, published before.
One and one-quarter pounds of flour, one and one-
quarter pounds of sugar, one pound of butter, one dozen
eggs, two pounds of prunes, two pounds of currants, two
pounds of raisins, one pound of citron, one pound of
almonds, one pound of pecans, one wineglass of sherry, one
wineglass of whiskey, one winglass of rosewater, one table-
spoon of grated nutmeg, one tablespoon of ground allspice,
one tablespoon of ground cloves, one tablespoon of ground
cinnamon.
The flour you dredge your fruit with is extra. Mix
spices with flour.
The original receipt says, "Bake in a very moderate
oven five hours, if baked in one pan, if in two, four hours,"
but I steam this cake for three or four hours (according
to whether in one or two pans), then dry out in a very
moderate oven for one hour ; this makes am ore moist cake
and overcomes danger of burning.
MRS. FRANKLIN L. MORGAN.
Golden Crown Butter, Made for Particular People
19
Violet Brand Shortening the Shortest Shortening by a Long Way
WILSON FRUIT CAKE
One pound butter, one pound of sugar (brown), one
pound flour browned and sifted, twelve eggs beaten sepa-
rately, five pounds seeded raisins, one pound shredded
citron, one glass grape or currant jelly, one pound crystal-
ized sliced pineapple, one pound crystalized cherries cut up,
one pound blanched almonds, shredded; one pound shelled
pecans, chopped ; two teaspoons powderd cinnamon, one-
half teaspoon powdered nutmeg, one-half allspice, one tea-
spoon scant powdered cloves, one glass sherry or coffee as
preferred.
Cream, butter and sugar add egg yolks well beaten,
add spices and liquids ; next alternate flour and egg whites,
reserving part of flour to thoroughly mix in fruit ; add fruit
last, part at a time. Bake or steam four to six hours if
steamed in very slow oven, about one hour will make two
big cakes.
MRS. W. C. TYLER.
VELVET WHITE CAKE
One-half cupful butter, one cupful fine granulated sugar,
one-half cupful of milk, two cupfuls flour (sifted), three
level tablespoons baking powder, white five eggs, one-quar-
ter teaspoonful cream of tartar, one teaspoonful vanilla.
Cream the butter, slowly add sugar beating in thor-
oughly. Add a little flour to the butter and sugar,
then add a little milk, alternating the flour and milk until
all is in. Have the baking powder in the last of the flour.
Beat whites well, add cream of tartar to them, and beat to
stiff froth. Flavor mixture with vanilla and last fold in
whites. To make the cake fine grained do all beating before
whites are in. Bake in loaf or layers.
MRS. ALBERTA RANSONE.
For Best Results Use Golden Crown Butter
20
Violet Brand Shortening the Shortest Shortening by a Long Way
PRIZE WHITE CAKE
Whites of five eggs, two tablespoons of Violet Brand
Shortening, three light cups flour (sifted), two tablespoons
Royal baking powder, pinch salt, one and one-half cups
sugar, one cup water, one teaspoon flavoring. Cream Short-
ening and sugar, add salt and flavoring, alternate with flour
(which has been sifted with baking powder) and water.
Beat the whites to a stiff froth and add lastly. Bake either
in loaf or layers.
MRS. W. N. PERRY.
WHITE LAYER CAKE
Beat together one cup of sugar, one cup of butter.
When creamy add three cups of sifted flour, two teaspoons-
ful of baking powder sifted with the flour and one cup of
water ; into this mix the whites of six eggs, well beaten, stir-
ring lightly ; flavor with vanilla and bake in three cake pans
well greased with lard.
Filling: For caramel filling, one cup of brown sugar,
one-half cup cream and two teaspoonsful of butter, cook
until thick ; take from the fire, flavor with vanilla and stir
until cool ; then spread between layers.
Fruit filling: Boil one cup of sugar, one-fourth cup of
water until the sugar threads when dropped from a spoon,
then pour briskly on the well beaten white of an egg until
smooth ; then add one-half cup nuts, one-half cup chopped
raisins with one-fourth dozen dried figs cut in thin strips ;
when all of these ingredients are well mixed, spread between
the layrs of cake.
MRS. S. R. THORPE.
WHITE LOAF CAKE
One cup sugar, one-half cup butter, whites of four eggs,
one-half cup sweet milk, one and one-half cups flour, one
teaspoon baking powder, one-half teaspoon vanilla, one-
quarter teaspoon salt.
BETTIE E. SMITH HUGHES.
SOUR MILK CAKE NO EGG
One scant cup butter, one cup sugar, two cups flour,
one cup sour milk, pinch salt, one level teaspoon soda.
Golden Crown Butter, Made for Particular People
21
Violet Brand Shortening the Shortest Shortening by a Long Way
one teaspoon cinnamon, one teaspoon cloves, one teaspoon
nutmeg, one cup raisins, one cup walnuts. Measure flour
after sifting three times. Put milk and soda in last.
MRS. E. M. SEMPLE.
SOUR CREAM CAKE
One cup sour cream, one cup sugar, one egg, one and
one-half cup flour, pinch of soda, teaspoon vanilla, two round
spoons chocolate or cocoa. Double for large cake.
MRS. E. L. DuBOSE.
SOUR MILK CAKE
Beat one cup sugar and four tablespoons butter to a
cream, add three-quarters cup sour milk or cream, two cups
sifted flour, one-half teaspoon soda. Stir well, then add
beaten whites of three eggs or two whole eggs. Raisins
and spices to suit taste. Bake in layers.
MRS. JOHN PARK DOUGALL.
SPICE CAKE
Yolks of seven eggs, two cups brown sugar, one cup
molasses, one cup butter, five cups flour, one cup sour cream,
one teaspoon soda. Spice to taste.
FINE SPICE CAKE
One egg, two-thirds cup molasses, two-thirds cup sugar,
one-half cup melted butter, one cup milk, three cups flour,
one heaping teaspoon soda, one even teaspoon cream tartar,
one tablespoon mixed spices, one tablespoon vinegar. Mix
in order given and use plain whitefrosting.
MRS. W. N. PERRY.
RIBBON CAKE
Cream together one cup butter, two and one-half cups
sugar, add one cup sweet milk, four well-beaten eggs, four
cups flour, four teaspoons baking powder. Beat thoroughly,
then take out one-third and with it mix one tablespoon mo-
lasses, one teaspoon all kinds of spices, one cup English
currants, one cup raisins, one cup citron cut fine. Bake this
in one cake. The white in two. When done place together,
with icing the dark in center and press together.
MRS. P. H. BRADY.
For Best Results Use Golden Crown Butter
22
Violet Brand Shortening the Shortest Shortening by a Long Way
STRAWBERRY CAKE
One cup sugar creamed with the beaten yolks of three
eggs and one-half cup of butter. Sift together cup and half
of flour, two teaspoonsful of baking powder and pinch of
salt. Stir into sugar a little at a time, mixing in one-half
cup of water. Then stir beaten whites of eggs, vanilla.
Bake in quick oven.
Icing: One box strawberries mashed together with
one cup of granulated sugar, stir in unbeaten white of one
egg and beat with egg beater for half hour. When light and
puffy spread on cake. This is nice baked either as three
layer or flat cake.
HELENA THORPE.
ROSE LEAF CAKES
One cup of rose petals (red roses are best, but any
kind may be used if they are very fragrant), three cups of
flour, one cup of sugar, one-half cup butter, three eggs, one
cup of milk, two teaspoons baking powder, one-half tea-
spoon salt. Cream butter, beat eggs and sugar together,
very light, add milk and flour, then add the butter. Lastly
fold in the rose petals. Baking powder should be sifted in
with flour. Bake in gem pans in a moderate oven.
MARION CORNWALL.
PLAIN CAKE
One-half of a pound cold butter, creamed, two cups
sugar, four eggs, beaten white and yolks separately, but
mixed before added to butter and sugar, three cups of flour,
sifted three times, two teaspoons of baking powder, one cup
of milk. Bake in stem pan for one hour. This recipe is a
very good one to use for small cakes baked in muffin rings
or as a loaf cake, but is too rich for a layer cake.
MRS. FRANKLIN L. MORGAN.
PECAN CAKE
One pound sifted flour, one pound sugar, one-half cup
butter, six eggs, two pounds raisins, one quart chopped
pecan nuts, one large nutmeg, one teaspoon baking powder,
Golden Crown Butter Twice Awarded Gold Medal Over All Competition
23
Violet Brand Shortening the Shortest Shortening by a Long Way
one large glass whiskey. Mix as fruit cake, bake in moder-
ate over three hours.
MRS. AGNES HALLIBURTON.
One cup sugar, one-half cup butter, two eggs, one cup
sweet milk, two and one-half cups flour, two and one-half
teaspoonsful baking powder, one teaspoonful vanilla. Mix
in the order given, adding the beaten whites last.
MRS. G. W. CASE.
PRUNE CAKE
One cup sugar, one-half cup butter, one and one-half
cups flour, four tablespoons of sour milk, one teaspoon cin-
namon, one-half teaspoon cloves and nutmeg, three eggs
(whites of two for frosting), one cup cooked prunes, one
cup of chopped nuts, last one teaspoon of soda dissolved
in one teaspoon of water.
MRS. E. H. MULLEN.
ORANGE SPONGE CAKE
Four eggs beaten separately, add to whites one-half
cup of sugar, add to yolks one-half cup of sugar, grated rind
of one orange, juice of one-half Sunkist orange, one cup of
flour, one teaspoonful of baking powder. Beat eggs thor-
oughly. Sift sugar four or five times, sift flour four or five
times.
CARROLL LOY STEWART.
NUT CAKE
One cup butter, one and one-half cups sugar, three cups
flour, two cups currants, four eggs, two teaspoons baking
powder, citron to taste, nuts to taste, almonds especially
good, one-half teaspoon salt. Beat eggs, add sugar. Rub
shortening and flour, then add currants and nuts. Sift bak-
ing powder in flour. Bake in slow oven.
E. PAGE KERNS.
MAHOGANY CAKE
Three eggs beaten together, one and one-half cups
sugar, one-half cup butter, one cup sweet milk, two cups
Golden Crown Butter Butter of Uniform Quality
24
Violet Brand Shortening the Shortest Shortening by a Long Way
flour, one teaspoon soda, two squares sweet chocolate, boil
in one-half of the milk until thick, then cool. Flavor with
vanilla. Bake in two layers, putting your favorite frosting
between.
MRS. C. D. SWAIN.
LEMON SPONGE CAKE
Four eggs, two cups sugar, two cups flour, three-fourths
cup hot water, baking powder, two small teaspoons. Meas-
ure flour before sifting. Sift flour and baking powder three
times. Beat yellows till light, add sugar and grated rind
and juice of one small Sunkist lemon, then the well beaten
whites, then the flour and last the hot water. Bake in a
moderate oven about 45 minutes.
MRS. M. E. CHRISTIAN.
LADY BALTIMORE CAKE
Cream together one cup of butter and two of sugar,
add to this three and one-half cups of flour well sifted, one
cup of milk, two level teaspoonsful of baking powder, sifted
with the flour, a teaspoonful of pure rosewater and the
stiffly beaten whites of six eggs. Beat the whole vigorously.
Bake in jelly tins and for filling use the following ingre-
dients : To three cups of very fine sugar add a cup of boil-
ing water, stir into this one cup of chopped and seeded
raisins, one cup of finely chopped pecan nuts (walnuts will
answer), six figs chopped fine and beat in the whites of four
eggs that have been whipped stiff.
MRS. W. A. HORNE.
HANDY CAKE
One-fifth cup melted butter, add two unbeaten eggs, fill
the cup with milk. Second part: One cup unsifted flour
(heaping), one teaspoon baking powder, one cup sugar,
flavoring. Beat well. Bake in two small layers, or add one
cup seeded raisins and bake in muffin rings.
GOLDEN LOAF CAKE
Yolks of eight eggs, one cup granulated sugar,
scant one-half cup butter, one-half cup milk, one
Golden Crown Butter, Made for Particular People
Of Los Angeles, California
N. W. Cor. Fifth and Spring Sts.
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26
Violet Brand Shortening the Shortest Shortening by a Long Way
and one-half cups flour, two teaspoons baking powder.
Cream Shortening and sugar thoroughly, beat yolks to a
stiff froth and mix well. Put in milk then flour and stir
hard. Bake in tube pan in moderate oven.
SOUP
POTATO SOUP
Three small potatoes, one pint milk, two tablespoons
chopped onions, one teaspoonful salt, one sprinkle pepper,
two tablespoons flour, two tablespoons butter. Prepare
potatoes and cook without salt until soft. Drain off water
and mash. Melt butter, add onion and flour and one cup
of milk. Stir over heat until thickened; add this slowly.
CREAM OF TOMATO SOUP
One-half can of tomatoes, two teaspoonfuls of sugar,
one-quarter teaspoon of soda, one quart of milk, one slice
of onion, four tablespoonfuls of flour, one teaspoonful of
salt, one-eighth teaspoonful of pepper, one-third cup of
butter. Scald milk with onion, remove onion and thicken
milk with flour diluted with cold water. Cook twenty min-
utes, stirring constantly at first. Cook tomatoes with sugar
fifteen minutes, add soda and run through a sieve. Com-
bine mixture and strain into tureen over butter, salt and
pepper.
COLD CONSOMME
Make one quart of any unflavored gelatine adding
enough beef extract to the hot water used in the gelatine
to flavor it nicely. Let harden.
CARROLL LOY STEWART.
VEGETABLE SOUP
Corn beef shank with water and boil two hours, adding
water whenever necessary to keep meet covered. Take
out meat and skim the soup. Add one Irish potato, one
sweet pepper, one turnip, two small onions, one half cab-
For Best Results Use Golden Crown Butter
27
Violet Brand Shortening the Shortest Shortening by a Long Way
bage, two or three pieces of celery, a little parsley, all
chopped in small pieces ; three small tomatoes, sliced, one
cup butter beans, one cup corn, one-third cup rice. Cook
slowly one hour. Season to taste and if it gets too thick
add water.
EMMA A. LOY.
CLAM CHOWDER
Mince one large slice of pork and fry in iron pot; add
one pint of potatoes sliced very thin, and one large onion
chopped fine ; add sufficient water to cover potatoes and
boil until tender ; then add content of half pound can of
minced clams and four or five rolled crackers. Season to
taste ; stirr carefully, cook for two minutes, then add one
pint of milk and serve hot.
CARROLL LOY STEWART.
CHICKEN GUMBO
(Georgia Style)
Boil a chicken in two quarts of water in a tightly cov-
ered vessel until very tender, having put in a bay leaf, a lit-
tle thyme and several pepper corns. Just before it is done
sprinkle in a teaspoon salt. Remove the chicken from the
stock and cut in small pieces. Into the stock put one-half
cup carrots, cubed, one-four cup minced onion, one cup
okra cut in small rings, one large or two small chili peppers,
chopped, and two slices of bacon cut in small pieces, one
cup of Irish potatoes cubed, and four tomatoes cut in small
pieces. When done add the chicken and pour into a hot
soup tureen. Wash thoroughly one cup rice, drain and
sprinkle slowly into three quarts of boiling salted water.
Boil twenty minutes, drain and put in hot platter.
To serve place a heaping spoon of rice in soup plate
and pour around a ladle of hot gumbo. If any of this
should be left, thicken with a few bread crumbs and stuffed
sweet peppers ; dot with a little butter and bake.
MRS. P. H. BRADY.
OKRA GUMBO
Wipe the okra and cut it in thin round slices. Cut a
chicken, put it to fry ; when it begins to brown put in a
chopped onion, salt and pepper, then add the okra. cover
Golden Crown Butter Twice Awarded Gold Medal Over All Competition
28
Vicltt Brand Shortening the Shortest Shortening by a Long Way
the pot and let it continue to cook slowly, stirring often
and keeping the pot covered. As soon as the okra is soft,
pour three quarts of boiling water and let it cook slowly
for one hour, this will require one pint of okra after it is
cut.
MRS. S. R. THORPE.
GUMBO FILE
(Southern Style)
Put a chicken to fry after cutting it up. When it is
beginning to brown, put one chopped onion, salt, pepper
and a heaping spoonful of flour. Let that fry about five
minutes longer, stirring it to keep it from burning, then
pour three quarts of water, boiling. Let cook about an hour
and a half, or if the chicken is old, let it cook till it is ten-
der. When ready to serve add the fillet little at the time
till it begins to thicken. Let it come to a boil and serve.
This is always eaten with rice cooked by following recipe:
one cup of rice, one cup of water, one-four teaspoonful of
salt. Wash the rice in two or three waters, pick out any
grains not white, add water and salt and put to cook. Let
it boil hard at first, but as soon as the water begins to dry
out, turn the fire very low and place an iron cover between
the saucepan and the fire, and let it dry out for half an hour.
Never stir the rice, but watch it carefully so it will not burn
after the water has boiled out.
MRS. S. R. THORPE.
FRUIT COCKTAIL
One pound of muscat grapes, two grape fruit, one small
can grated pine apple, one orange, one tablespoonful of
brandy. Seed and skin the grapes, cutting half in two. Cut
orange and grape fruit into small bits, removing seeds and
skin ; put in pineapple and brandy and enough sugar to
sweeten it. Serve in sherbet cups as an appetizer.
CARROLL LOY STEWART.
FISH
''How oft we hear of him the hungry sinner,
W r ho spends his days in angling for a dinner."
BOILED FISH
Dredge fish lightly with flour, wrap and secure firmly in
a cloth, put in a kettle and cook in slightly salted boiling
Golden Crown Butter Butter of Uniform Quality
Ralph's Grocery Company
SELLS FOR LESS
We Appreciate Delivery Orders of 50 cents and up
FOUR STORES
317 and 321 South Spring Street, 631-3-5 South Spring Street
Vermont Avenue at 35th Place and Pico Street at Normandie Ave.
West 6500 Send for Catalog Home 60791
LESLIE SALT
Supplies the tastiness which coaxes
the best flavor out of your cooking
"Every Good Grocer Sells It"
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& Savings
Spring at Seventh St Los Anodes
-TivS*
Personal Service to Each Patron
Is the standard by which every transaction and policy of this
Bank is measured.
Prompt, accurate, courteous, complete these words form our
definition of the banking efficiency of which we invite you to take
advantage.
Your patronage in any of our Departments will be welcomed and
appreciated.
30
Violet Brand Shortening the Shortest Shortening by a Long Way
water. A medium sized fish will boil in about half an hour,
and when it is sufficiently cooked the flesh will flake and
separate. As soon as done take from kettle, remove the
cloth, drain well, lay in a folded napkin on hot platter, gar-
nish with lemon points and sprigs of parsley, and serve with
drawn butter or fish sauce.
BAKED FISH
Wash and dry fish, salt and pepper. Rub well with but-
ter then with flour, put into a pan with a little hot water,
bake in moderately hot oven, baste frequently, adding a lit-
tle hot water if necessary. Serve on dish garnished with
parsley. Make sauce for fish with one pint of milk, two
hard boiled eggs, one tablespoon butter. Take yolk of egg,
mash fine, add flour enough to thicken milk. Season well
with mustard, salt, pepper (black and red), stir with milk
and cook to consistency of gravy. Chop white of eggs and
add to sauce. Serve in gravy bowl. This is fine.
To fry perch, sprats, or any small fish Sprinkle them
with salt and dredge on both sides with flour. Fry in hot
lard and serve hot.
CREAMED SALMON
One pound of salmon, one pint of cream, two large
tablespoons of butter, two and one-half level tablespoons of
flour, one tablespoon Worcestershire sauce, salt and pepper.
Heat salmon and cream in sauce pan, in another the butter
and flour; stir until melted and pour into hot cream and
salmon, stir until it thickens ; then pour into a baking dish
and bake fifteen or twenty minutes. Serve hot.
CODFISH CREAMED
Soak two cups of boned confish for twenty minutes in
cold water ; drain off water, put fish in stewpan with enough
cold water to cover well, bring to a boil, drain off water;
have three-fourths of a pint of milk hot, pour over fish, a
lump of butter size of an egg, and mix a tablespoonful of
flour in a little cold milk, add to fish, boil up and serve.
Just before serving add a little white pepper.
SARDINES ON TOAST
Take large sardines from the box and drain off all the
oil. Carefully skin and bone them. Prepare thin slices of
Golden Crown Butter, Made for Particular People
Violet Brand Shortening the Shortest Shortening by a Long Way
crisp buttered toast cut in strips ; on each strip lay a sardine.
Sprinkle with cayenne and a grating of Parmesan cheese.
Put in a hot oven just long enough to heat through and
serve at once.
SAUCE TARTARE
One teacup mayonnaise or cooked salad dressing, three
olives, one gherkine (small) chopped, one tablespoon capers
(chopped), one teaspoon chopped parsley, one teaspoon
onion juice. Mix thoroughly.
SHRIMP A LA NEWBERG
Chop two cans shrimps, mix yolks of two eggs, one-
half teaspoon salt, one tablespoon Worcestershire sauce,
one cup of milk. Cook until thick, salt and add shrimps.
Pour over buttered toast or crackers.
MRS. W. N. PERRY.
LOBSTER A LA NEWBERG
Lobster (meat from boiled fresh lobster), milk, one
pint, egg one, cornstarch one teaspoon, butter one teaspoon,
thick cream one tablespoon, lemon juice one teaspoon, salt
and pepper to taste. Beat together the egg, cornstarch and
milk, add salt and pepper. Put in the lobster cut in pieces,
and butter. Cook until the sauce thickens; then add cream
and lemon juice. Serve on crackers or toast.
MRS. VIVIENNE MARTINEZ.
SALMON LOAF
One pound can salmon, drained ; rub with two table-
spoons butter; beat two eggs lightly; add one-fourth cup
bread crumbs ; one-fourth cup cream and one-half table-
spoon chopped parsley ; cayenne and salt to taste. Mix thor-
oughly with salmon and cook in steamer twenty-five min-
utes. Serve with sauce. (See sauce following.)
SAUCE FOR SALMON LOAF
Drain liquor from salmon, add one tablespoon melted
butter, one-half cup milk, bring to boiling point. Thicken
with one teaspoonful cornstarch diluted with two table-
spoonsful cold milk. Add four tablespoonsful tomato cat-
sup (if desired), salt and pepper.
For Best Results Use Golden Crown Butter
32
Violet Brand Shortening the Shortest Shortening by a Long Way
SALMON LOAF WITH PEAS (Luncheon Dish)
One can salmon (red), one egg, salt, one cup cracker
crumbs, milk to moisten. Method : Make as for a beef loaf,
when moulded tie up in a clean cloth and put in boiling
water and cook thirty minutes, remove from cloth to platter,
thicken can of peas slightly with white sauce, pour around
the salmon loaf. Garnish top with slices of lemon. Saute
with lemon sauce.
Two tablespoons butter, two tablespoons flour, one cup
boiling water, juice one lemon, make as for white sauce.
MRS. E. L. DuBOSE.
BAKED FISH
Select nice thick pieces of halibut, about four pounds,
wash and dry, then dredge with flour, salt and pepper. Place
in baking pan, cover fish with one pound canned tomatoes,
one sliced onion, one sliced lemon and strips of fat bacon.
Place in hot oven and bake one hour, or until fish is well
done. Serve with tomato sauce and chopped parsley.
MRS. H. E. MOORE.
SALMON LOAF
One can red salmon, one-half tablespoon salt, one and
one-half tablespoons sugar, one teaspoon mustard, yolks of
two eggs, one and one-half tablespoons melted butter, three-
quarter cup milk, one-quarter cup vinegar, three-quarter
tablespoon gelatine in two tablespoons cold water. Mix
ingredients. Add egg yolks, butter and vanilla. Cook in
double boiler until thick. Remove from fire, add vinegar
and gelatine dissolved in cold water.
MRS. E. H. MULLEN.
TUNA LOAF
One can tuna, two eggs, one-half cup cracker crumbs,
few broken nut meats, mould into loaf. Put slice of bacon
on top and bake.
MRS. E. L, DuBOSE.
SHRIMP ROLLS
Cut some thin slices of bread, removing the crust, and
butter. Sprinkle on them a few shrimps from which the
shells have just been taken. Roll up each slice, keep them
the same size, build them up on platter covered with doilie,
garnish with little sprigs of parsley.
MRS. ALBERTA RANSONE.
Golden Crown Butter Twice Awarded Gold Medal Over All Competition
33
Violet Brand Shortening the Shortest Shortening by a Long Way
BAKED FISH A LA CREOLE
Bake fish with just enough water to keep from burning,
or sticking to pan ; while baking prepare this sauce :
Fry in bacon or ham grease, or lard, one large onion,
one large chile pepper, one very small piece of garlic (this
may be omitted) all chopped very fine, add can of tomatoes
(or equal quantity of fresh tomatoes), into which you have
put a pinch of soda and a teaspoon of salt. When this sauce
is smooth, add, if desired, one can of shrimp, one can of
small mushrooms. After fish is on platter pour over it this
sauce and serve at once.
MRS. FRANKLIN L. MORGAN,
OYSTERS
"First month with an R., Lo! September is here,
And with it the oyster to epicures dear."
BLUE POINTS ON THE HALF SHELL
Wash half dozen shells carefully, then slip a knife be-
tween the upper and under shell and open, allowing them
to remain on the under shell. Serve on plate of cracked
ice with lemon and horseradish.
BROILED OYSTERS
Pick out large fat oysters, dry carefully and season well
with salt and pepper, place on the broiler, turn on the other
side when browned and drop into a hot dish and pour
melted butter over them. Some serve them on squares of
buttered toast.
OYSTER COCKTAIL
Mix together eight drops tobasco sauce, one half tea-
spoonful horse radish, one-half teaspoonful vinegar, one tea-
spoonful lemon juice, one-half teaspoonful tomato catsup,
add eight oysters. Serve in glasses.
OYSTER COCKTAIL
Mix three tablespoons each of tomato catsup, Wor-
cestershire sauce and lemon juice ; calt and pepper to taste
and add fifty oysters cut in halves. Serve in glasses and
eat with fork..
Golden Crown Butter Butter of Uniform Quality
34
Violet Brand Shortening the Shortest Shortening by a Long Way
STEAMED OYSTERS
Drain a quart of nice oysters and wash. Place in shal-
low pan and place in steamer over boiling water ; cover
steamer till the oysters are plump with edges ruffled. Have
some slices of bread toasted nicely, dish oysters on the
toast (on well heated dish), add butter, pepper and salt and
serve hot.
LITTLE PIGS IN BLANKETS
Take as many large oysters as are desired, wash and
dry them thoroughly with a towel. Cut some bacon in thin
slices, coyer each oyster with them and pin on with wooden
tooth picks. Broil or roast until the bacon is crisp and
brown. Do not remove tooth picks. Serve hot. Very
dainty.
MRS. E. G. ROBIXSON.
FRIED OYSTERS
Select large, plump oysters, put them into a colander to
drain, wipe dry with a towel, being careful to remove all
bits of shell, season well with salt and pepper. Beat one or
two eggs, according to the. amount of oysters, roll bread
crumbs or crackers fine, roll oysters in crumbs, then in eggs,
again in the crumbs, fry in plenty of hot Violet Brand Short-
ening. When cooked on one side turn by slipping knife
blade under. Never stick a fork into an oyster, as it makes
it tough. When a delicate brown remove from the fat, serve
en napkin to absorb the grease. Should be served at once.
MRS. J. E. BUCKLEY.
No Other Chicken Can Compare
with genuine milk-fed poultry for tenderness, delicacy of flavor or whole-
someness. But, in ordering "milk-fed poultry" remember that the Young's
Market Company is positively the ONLY producer of PROPERLY
MILK-FED POULTRY on the Pacific Coast.
Young's Fresh-Dressed Milk-Fed Poultry is sold ONLY through the
YOUNG'S MARKET COMPANY STORES. Order direct from us, if
you want the GENUINE.
Phones: Home 10628 Main 8076
'SKBK?
ttODEHi
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Willowbrook
Sausage
Made Fresh
Every Day
Packed in
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Cartons
nRRKETCD
Dealers in all Meats, Fish, Fruits,
Delicacies and Bakery Goods.
MAIN STORE 638 S. BROADWAY
Central and Gladys Avenues
216 South Spring Street
325 West Fifth Street
131 Marine Street, Ocean Park
WALTER E. SMITH COMPANY
36
Violet Brand Shortening the Shortest Shortening by a Long Way
Poulty and Game
"For finer or fatter ne'er ranged in a
forest, or smoked in a platter." Goldsmith.
TO FRY MILK FED CHICKENS If Under One and
One-Half Pounds
Split in half, wash clean and salt and pepper roll in
flour, brown quickly in deep fat then lift into a kettle in
which there is about one-half pint of boiling water under a
rack so that the chicken does not touch the water, steam
about 30 minutes or until served.
When chickens weigh over one and one-half pounds
each, joint and wash clean, salt and pepper, roll in flour, fry
moderately fast until a golden brown (do not turn until
brown), when browned on both sides cover and let steam
very slowly for about thirty minutes or more, remove chick-
en, stir in large spoonful flour in the grease and brown, add
milk for a delicacy, and cover. Salt and pepper to taste.
When frying more than one chisken take up as soon as
fried, place in bake pan, add butter, cover and place in very
slow oven so it will steam slowly for about thirty minutes,
or until served.
TO FRICASSEE CHICKEN
Joint a four-pound hen, put in boiling water, stew until
tender, remove and roll in flour, brown in butter and then
remove again, stir flour in grease, brown it, add the stock
that the chicken was stewed in and place chicken into the
gravy ready to serve.
MRS. P. M. YOUNG.
ROAST TURKEY
Select a young turkey, remove all the feathers care-
fully, singe it over a burning paper on top of the stove ;
then "draw" it nicely, being very careful not to break any
of the internal organs; remove the crop carefully, cut off
the head and tie the neck close to the body by drawing the
skin over it. Now rinse through several waters, and in the
last water mix a teaspoonful of soda. After washing wipe
the turkey dry, inside and out, with a clean cloth, rub the
Golden Crown Butter, Made for Particular People
37
Violet Brand Shortening the Shortest Shortening by a Long Way
inside with salt, then stuff the breast with "Dressing for
Fowls." Then sew up the turkey with a strong thread, tie
the legs and wings to the body, rub it over with a little soft
butter, sprinkle over with salt and pepper; dredge with a
little flour ; place in a dripping pan, pour in a cup of boil-
ing water and set in the oven. Baste the turkey often, turn-
ing around often so that every part will be uniformly baked.
A fifteen pound turkey requires between three and four
hours to bake.
TURKEY DRESSING
See that the turkey is cleansed and washed. Salt and
pepper it inside. Take a loaf and a half of baker's bread,
or take half and half of light bread and corn bread ; rub fine
with the hands ; have in the skillet a lump of butter larger
than an egg; cut into this one-half of an onion, let it cook
a few minutes, but not brown ; then stir in the bread ; add
one teaspoonful each of salt and pepper; let it get thor-
oughly heated. Fill the turkey with this dressing and if any
is left put in one end of the pan. Put the turkey into a
dripping pan, salt and pepper the outside and dredge with
a little flour. Put about one coffee cup of water in the pan ;
baste very often ; have a moderate fire ; roast fifteen minutes
to the pound.
SOUTHERN FRIED CHICKEN
Joint chicken or cut in joints, dip in sweet milk, dredge
with white corn meal instead of flour ; salt and pepper. Fry
in boiling hot fat. (I preferred lard and butter mixed.)
Make a cream gravy. Serve with corn fritters made of
canner or fresh corn. For three to four, one can of corn or
six ears cut. Make a batter same as for hot cakes; put
corn, salt and sugar to taste. Pour out of end of spoon into
boiling fat. Cook a golden brown and serve.
MRS. J. E. BUCKLEY.
FRIED CHICKEN
Disjoint the chicken. Wash it carefully and salt light-
ly, put on ice for twelve hours or longer (not absolutely
necessary but it improves the chicken), rinse off and wipe
dry. Roll each piece in flour, fry in hot lard (I prefer butter
and lard mixed), until a golden brown, then add one table-
For Best Results Use Golden Crown Butter
38
Violet Brand Shortening the Shortest Shortening by a Long Way
spoon of water, cover closely and simmer slowly until water
cooks up. If chicken is large turn and add another spoon-
ful of water, cooking slowly, but not so slow that the grease
is soaked up. Put on hot platter. To make the gravy put
one tablespoonful of flour into the hot lard, stir it well,
cook a minute, add one cup cold water and one cup sweet
milk, stir constantly, boil for an instant.
MRS. W. A. KERLEY.
CHICKEN PIE
Make pastry not so rich as for puddings. Put chicken
on and boil until the meat falls off, then put in pastry and
season with salt and pepper. Take the bone and skin and
put back into the water. When pastry is finished and meat
put in, strain this water and thicken with flour, put butter
in this and pour over the meat. Put the top on and cut a
hole with a thimble in the top, and when done pour the rest
of the thickened water in this hole to keep it from being too
dry.
FRICASEE OF CHICKEN, WHITE GRAVY
One chicken, one onion, one tablespoonful of butter,
two tablespoonsful flour, one pint fresh milk, salt and pep-
per to taste.
Clean and cut chicken into joints and clean gizzard,
liver and open heart. Put all in a stewpan, after seasoning
with salt and pepper. Cover with boiling water, let simmer
for an hour and a half or quarter if the chicken is very
young, longer if the chicken is old. Add juice of two
onions. Cook until tender. When done blend together one
large teaspoonful of butter and of flour in a frying pan
without browning; add and mix with a pint of milk. Add
this to the chicken, mixing and stirring constantly till it
boils. Salt and pepper to taste. Take from fire and add the
beaten yolks of two eggs and a little chopped parsley. Serve
hot.
CHICKEN A LA MARYLAND
Split a small chicken down back as for broiling; re-
move breast bone and cut off pinions ; cut into four pieces ;
dredge with salt and pepper ; dip in egg and fresh crumbs ;
place in pan and pour over each piece enough melted butter
Golden Crown Butter Twice Awarded Gold Medal Over All Competition
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Violet Brand Shortening the Shortest Shortening by a Long Way
to moisten. Roast in oven eighteen or twenty minutes.
Make cream sauce, taking cup of Bechemel sauce, add-
ing one-half cup cream and one-half tablespoon butter. Pour
sauce in dish and place pieces of chicken on it. Garnish
with slices of fried bacon and parsley.
KENTUCKY BROILED CHICKEN
Pound and a half chicken, feathered, drawn and split
down the back. Put in water with a tablespoon of salt, over
night. Tablespoon each of butter and bacon drippings in
frying pan, heated. Dry chicken thoroughly, dredge with
salt, pepper and flour, place breast down in frying pan. Put
a small plate with a flat iron or other weight on it. Be sure
plate is not as large as pan. Cook slowly half hour on each
side.
SMOTHERED CHICKEN
One or several broiler size chickens split down back,
place in pan, sprinkle salt and pepper over chicken. Flavor
with Cover water, boil ten minutes on top of
stove, then spread butter over chicken. Place on side of
stove, brown lightly, then serve after making gravy with
sweet milk, with rice or Irish potatoes.
CHICKEN LOAF
One hen boiled slowly till done, mince quite fine, add
three hard boiled eggs, one-quarter teaspoon celery seed,
four large crackers, salt and pepper. Mix well, mold into
loaf, and press over night.
BETTIE E. SMITH HUGHES.
QUAIL ON TOAST
.... Parboil in salt and water to toast on top of stove.
Dredge with flour, pepper ;spread with butter, run in hot
oven, brown golden. Make nice toast browned on both
sides. Make a cream sauce with flour or corn starch and
sweet milk. Smooth chopped parsley, chopped yolk of one
egg or slice. Place quail on the toast, pour cream dressing,
add chopped egg or sliced on toast and serve.
CREAMED RABBIT
Parboil salt water with red until tender, then remove
and roll in flour and milk or flour and egg. Fry in boiling
hot fats. Make gravy with the liquor with corn pop-over
and potatoes.
Golden Crown Butter Butter of Uniform Quality
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Viclet Brand Shortening the Shortest Shortening by a Long Way
MEATS
"'But man is a carniverous production,
And must have meat, at least one meal a day,
He cannot live, like woodcocks, upon suction,
But like the shark and tiger, must have prey."
Byron.
ROAST BEEF
Take a rib piece or loin roast of four pounds. Wipe
thoroughly all over with a wet clean towel. Lay in a drip-
ping pan, and baste it well with butter or suet fat. Set it
in a hot oven. Baste frequently with its own drippings,
which will make it brown and tender. When partly done
season with salt and pepper, as it hardens any meat to salt
it when raw, and draws out its juices ; dredge with sifted
flour to give it a frothy appearance. It will take about one
hour and a quarter to be properly done, leaving the inside a
little rare or red. Remove the meat to a hot dish, set where
it will keep hot. Then skin the dripping from all fat, add a
tablespoonful of flour, a little pepper and a teacupful of
boiling water. Boil up once and serve in a hot gravy boat.
FILLET OF BEEF WITH MUSHROOMS
Lard the fillet, put in a baking pan with a slice of onion,
a bay leaf, a sprig of parsley, a small carrot sliced, and half
a cup of stock. Put a tablespoonful of butter over the fillet
and bake in a quick oven for thirty minutes, basting fre-
quently. Dish the fillet ; add two tablespoonfuls of flour to
the fat in the pan, mix ; add a pint of stock, a teaspoonful of
browning sauce, strain ; add one can mushrooms, a tea-
spoonful of salt, a dash of pepper. When boiling pour
round the fillet and serve very hot.
ROAST FRESH PORK
Season with salt, sugar, pepper, a little powdered sage
if liked ; put in roasting pan in oven. As soon as meat begins
to brown, baste every fifteen minutes with hot water sea-
soned with salt and pepper. Pork requires very thorough
cooking to render it wholesome or palatable. Pork should
be cooked longer than veal.
Golden Crown Butter Butter of Uniform Quality
42
Violet Brand Shortening the Shortest Shortening by a Long Way
BAKED HAM
Put a ham butt in cold water, then boil slowly (one-
half hour for each pound), changing the water when half
done. Remove the rind, insert cloves in the sofe fat, cover
thickly with brown sugar. Place in baking dish with little
water and bake for one-half hour.
MRS. F. C. MILLER.
FLANK STEW EN CASSEROLE
Take about one and one-half pounds of veal flank, and
small piece of suet, cut into pieces about two inches square.
Put suet i nhot skillet and add pieces of veal and brown on
both sides. Place in casserole and dredge well with flour,
salt and pepper. Then slice one large onion and brown in
skillet with some of the suet fat. Add one can of tomatoes
and one chopped bell pepper. Let come to a boil, then pour
over the veal in the casserole. Add pepper and salt to taste
and bits of butter. Cover and bake in over about one and a
half hours.
MRS. H. E. MOORE.
ROAST LEG OF LAMB WITH MINT SAUCE
Remove the caul, wipe meat with wet cloth, sprinkle
with salt and pepper, place in hot roasting pan and place in
hot oven. The heat in oven should be reduced after the
first thirty minutes of roasting. It will take about one and
three-quarters to two hours for roasting. Serve with mint
sauce.
Gravy : Drain off all but three tablespoons of fat from
the dripping pan, dredge into it three tablespoons of flour
and brown well. Add one pint of cold water, cook slowly,
stirring constantly until thick and smooth. If made care-
fully this will require no straining.
Mint Sauce : Four tablespoons of minced mint leaves,
one tablespoon of sugar, one-half teaspoon of salt, six table-
spoons of vinegar. Place mint in small covered bowl or cup
and cover with sugar ; let stand one hour. Add salt to hot
vinegar and pour over mint; let this infuse for ten minutes
before serving.
MRS. ALVA B. STEWART.
Golden Crown Butter, Made for Particular People
43
Violet Brand Shortening the Shortest Shortening by a Long Way
SOUTHERN RED MEAT OR RARE ROAST
Six or eight pounds of beef. Insure by washing, place
in roast, sprinkle black pepper over, rub salt in well with
both hands, place in roaster with water half full, cut two
lemons in thin slices, places on top of meat, one whole
onion, sprinkle spice over the whole, place inside of slow,
baste every twenty minutes, cook in a very hot stove, 45
minutes. Turn meat the second time. Slice and serve hot
with artichoke vinaigrette. Select four medium sized arti-
chokes, remove the hardest lemon from the base pan, the
bottom will tie separate with strings, tie to each bunch a
slice of lemon and boil in salt until outside leaves detach,
let them get cool in thier own liquor and set off on a napkin
or drain, then serve with vinaigrette separate.
BEEF LOAF
Two pounds ground beef, one-half pound ground pork,
four slices stale bread, four green chili peppers, one large
onion, one large tomato, one egg, one teaspoon salt. Soak
bread in milk or water then squeeze as dry as possible.
Peel onion and tomato and chop with peppers very fine.
Then mix all ingredients thoroughly and make into loaf
about two inches thick. Bake in hot oven three-quarters
hour. Makes a very pretty dish if a poinsettia is arranged
on top, made of canned pimientoes. Garnish with parsley.
MRS. C. P. OLDHAM.
VEAL LOAF
Two pounds veal, one pound fresh pork, chopped fine,
season to taste with salt and pepper. Add three eggs un-
beaten, twelve soda crackers, mix and bake in loaf.
MRS. JOHN PARK DOUGALL.
SPAGHETTI AND HAMBURG STEAK
Cook four bunches of spaghetti in clear water until
done, slice and fry two onions in butter, make out in cakes
two pounds of hamburg steak, fry brown in same pan, slice
three good sized tomatoes and two chili peppers over the
meat, then the spaghetti, salt to taste, set on stove and let
simmer until well done.
MINNIE G. NEIGHBORS.
For Best Results Use Golden Crown Butter
44
Violet Brand Shortening the Shortest Shortening by a Long Way
SPANISH STEAK
Sear a flank steak on both sides, then put in a baking
pan and cover with the following: One can or a dozen large
tomatoes, one chili pepper, one medium sized onion, salt,
pepper and a little sugar, bake three-quarters to one hour
in medium oven.
MRS. H. C. WARDEN.
FRIED FLANK STEAK
Poorest steak in beef. If cooked properly is very pal-
atable and most tender. Have butcher to score steak well.
Dderge with bacon drippings, salt, pepper and flour. Put in
frying pan with a tablespoon of bacon drippings. Care
closely, fry slowly for half hour on each side. If pan is not
kept covered closely every minute, except when turning,
steak will not be tender.
Gravy: Put two tablespoons flour in dripping after
taking steak up, brown well, add one cup milk, and stir until
smooth and thick.
CHOP SUEY
One pound of hamburger or ground pork, one ten-cent
box of macaroni, one-half can of tomatoes, two or three
large onions cut up fine. Fry meat and onions in butter,
cook macaroni, then mix all together, and put a layer of
mixture, then layer of cheese, using two or three layers
with cheese on top. A pound of cheese in all. Bake slowly
three-quarters of an hour.
GEORGIE G. OLDHAM.
BRAINS AND MUSHROOMS
One small can mushrooms, one set of brains, one small
can pimientos. Cook brains and mushrooms separate, make
rich cream dressing and stir all together. Bake in rama-
kins set in water. Cover with rolled crackers.
MRS. F. A. CHASE.
CREAMED TONGUE
A slab of butter in the spider, one onion chopped fine,
brown a little then add one tablespoon flour and one cup
milk, enough to make a thick gravy. Add one-half can
mushrooms cut small, twenty cents worth of boiled tongue
Golden Crown Butter Twice Awarded Gold Medal Over All Competition
45
Violet Brand Shortening the Shortest Shortening by a Long Way
in squares. Just cook mushrooms and tongue long enough
to heat. Serve on toast.
MRS. W. N. PERRY.
DOBE ROAST CREOLE
Into two tablespoons of bacon fat or butter, brown
one very large onion, three chili peppers and two table-
spoons of flour, then add two cups chopped tomatoes, either
fresh or canned. Cook until a paste then add one pint boil-
ing water and pour over a pot roast which has been placed
in a casserole or a cover pot and cook slowly until very
done. Just before taking up add the salt.
MRS. P. H. BRADY.
GENERAL ROBERT E. LEE'S FAVORITE DISH
Use for this one pint of left-over chicken, turkey or
meat of any kind, three or four toasted crackers, two hard-
boiled eggs, two small cucumber pickles or two spoonfuls of
chow-chow pickles, three cold boiled Irish potatoes, two or
three stalks of celery or two teaspoonfuls celery-seed, one-
half teacupful sugar, pepper and salt to taste, two raw eggs
and one-half cupful sweet milk or meat gravy left over,
mixed, with two tablespoonfuls of strong vinegar.
Cut the meat off the bones, add pickles, celery, potatoes
and boiled eggs and run through the meat-chopper. Put
into a bowl, sprinkle in the sugar and spices and mix thor-
oughly before adding the raw eggs beaten with milk or
gravy. Add the two spoonfuls of vinegar, pour over the
meat, and when thoroughly mixed turn into a deep, well-
butter pan. Cook slowly in oven until a nice brown, turn
out on a steak-platter, slice and serve, either hot or cold,
with brown gravy or mayonnaise.
What is left over can be served for an appetizing
breakfast dish.
Harlow's Cafe
WISHES YOU LOTS OF GOOD LUCK
- So.
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47
Violet Brand Shortening the Shortest Shortening by a Long Way
SALADS
A Spanish proverb says : "To make a per-
fect salad there should be a miser for vinegar,
a spendthrift for oil, a wise man for salt, and a
maniac to stir it."
EGG SALAD
Boil eggs, take yolks and mash until smooth, add pep-
per, salt, mustard and celery seed, a little lamb, veal or
chicken, also a little cabbage if you have it. Mix with
mayonnaise and fill white. Arrange on crisp lettuce leaves
with stuffed olives as a garnish.
WALDORF SALAD
Use large red apples, remove all the rind, leaving the
unbroken cups. To the apple taken out, chop and mix
an equal quantity of celery and a third as much nuts. Mix
into a cream dressing and fill the cups covering the open-
ing with dressing.
CHICKEN SALAD AU VERSAILLES
Boil two chickens. Remove meat and chop in small
cubes. Add one cup chopped celery, three-quarter cup pate
de foies gras, three tablespoons chopped onions, one tea-
spoon salt, one-half teaspoon black pepper, dash of cayenne,
one teaspoon paprika, four tablespoons sherry. Serve cold
with mayonnaise to which has been added 3 tablespoons of
claret.
FLORENCE BRADY.
MARSHMALLOW SALAD
Ten cents marshmallows, one-half pint double cream
whipped, two large spoons mayonnaise, four or five rings of
pineapple, several pieces of pimientos, nuts if wanted.
Cut marshmallows, pineapple and pimientos in small
pieces, whip cream, mix all together early in the morning.
Set in ice box until wanted. This is very nice.
MRS. F. A. CHASE.
STUFFED EGGS LA PARIS
Remove the yolks from twelve hard boiled eggs, mix
Golden Crown Butter, Made for Particular People
48
Violet Brand Shortening the Shortest Shortening by a Long Way
yolks well with two tablespoons grated celery, four table-
spoons grated cheese, one-half clove of garlic, chopped salt
and pepper to taste, two tablespoons Madeira wine.
Refill whites and garnish with parsley. Serve very
cold.
FLORENCE BRADY.
PINEAPPLE AND CHEESE SALAD
Placed sliced pineapple in the heart of lettuce leaf. Pour
a tablespoon of mayonnaise over this, then sprinkle mound
shaped grated cream cheese. Add maraschino cherries if
desired.
ELIZABETH M. GOULD.
PINEAPPLE SALAD
One can sliced pineapple one box of strawberries, two
oranges, one cup of sugar, one-half cup of sherry wine,
one-half cup of orange juice, one can marshmallows. Place
on ice. Serve on lettuce leaf with whipped cream dressing.
MINNIE G. NEIGHBORS.
LOBSTER SALAD
One can of lobsters, same quantity of celery. Mix mus-
tard, cayenne pepper to taste Add yolks of three eggs
(hard boiled), one tablespoonful sherry wine and mix well.
Pour over lobster and garnish with parsley. Sprinkle
lightly with salt and sherry wine.
SHRIMP SALAD
Same as lobster salad, but substitute beer for the
sherry.
FLORENCE BRADY.
TOMATO SALAD
One boiled tongue, pulp of 10 or 12 large tomatoes,
one-quarter of a bottle of chow chow, three large cucum-
ber pickles, four hard boiled eggs chopped, salt and pepper.
Cut the tops off the tomatoes and stuff them with the salad.
Set on ice before serving. When ready to use put a tea-
spoon of mayonnaise on top of each and set in lettuce leaf.
MRS. ALBERTA RANSONE.
FRUIT SALAD
Take a tender cooked beet, hollow it out to make a
cup, fill it with chopped apple, celery, pecan nuts, (walnuts
For Best Results Use Golden Crown Butter
49
Violet Brand Shortening the Shortest Shortening by a Long Way
will answer), chopped very fine and on top a tiny ball of
cream cheese and thin, cover the whole with a French dress-
ing, and place on a crist lettuce leaf. Serve one for each
place.
MRS. W. A. HORNE.
FRUIT SALAD
One apple cut in dice, one orange two bananas, two
slices pineapple, two dozen blanched almonds cut up, six
marshmallows. Mix with mayonaise dressing or fruit
salad dressing
MRS. H C. WARDEN.
FRUIT SALAD
Two dozen English walnuts, two dozen white grapes,
two large oranges, one can of sliced pineapple, three ba-
nanas, one cupful of sugar two tablespoonful of lemon juice,
one-half cupful of orange juice, maraseino cherries. Arrange
on lettuce leaf and pour over it dressing of one-half cup of
Maderia wine, one cup of sugar, two tablespoons of lemon
juice. The whites of eggs whipped well and flavored can
be used as a dressing.
MRS. MINNIE G. NEIGHBOR.
DELICIOUS FRUIT SALAD
One grape fruit, one orange, one-half cup pineapple,
two bananas, one-half dozen marshmallows, whipped cream.
Boiled dressing (made without mustard). Shred the grape
fruit and orange pulp, add the pineapple and bananas, cut
in small cubes, and the marshmallows cut into bits. To each
serving allow one tablespoon salad dressing and two table-
spoons of whipped cream.
CARROLL L. STEWART.
CUCUMBER WELLS
Pare fresh, firm cucumbers and cut into two inch
lengths, hollowing them out to form tiny wells. Drop into
boiling salted water and let simmer gently until tender.
Drain and chill thoroughly, fill with cold minced chicken,
lobster, or salmon; mask with mayonnaise and serve cold
with a pinch of finely chopped radish parings, topping each.
Place on paper doilie and garnish with sprigs of parsely.
MRS. VIVIENNE MARTINEZ.
Golden Crown Butter Twice Awarded Gold Medal Over All Competition
50
Violet Brand Shortening the Shortest Shortening by a Long Way
ST. PATRICK SALAD
One-half Knox geletine, two cups of hot water, one-
third cup of vinegar, juice of one lemon, one-half cup sugar,
one chopped cucumbers, one cup grated pineapple. Tiny
speck of green fruit coloring.
WHIPPED CREAM SALAD DRESSING
Yolks of two eggs, juice of two medium sized lemons,
one-fourth teaspoon of salt and two teaspoonful of sugar,
one-half pint whipped cream. Beat yolks thoroughly and
add remaining ingredients, cook in a double boiler until
thick; Let cool. Just before serving add one-half pint of
cream, whipped stiff. Serve with any combination of fruit
salads.
MRS. G. W. CASE.
COOKED SALAD DRESSING
Four teaspoons butter, two tablespoons flour, two
tablespoons sugar, one cup milk; mix well. Put in double
boiler and cook until it thickens.
Add Second half. Three eggs well beaten without
separating, one teaspoon salt and one teaspoon Coleman's
mustard, two tablespoons sugar, one-half cup garlic-vinegar
or plain vinegar if preferred. Cook to consistency of cream.
Will keep indefinitely.
BOILED SALAD DRESSING
One tablespoon mustard, two tablespoon flour, one
teaspoon salt, one-third cup sugar, one-third cup of vinegar, '
two-third cup of water, four eggs, one-fourth cup of butter.
Mix all dry ingredients with eggs. When perfectly smooth,
add vinegar and water. Boil slowly in double boiler. When
almost done, add one-half pint either sweet or sour cream.
For small family, one-half this amount is sufficient.
BETTIE E. SMITH HUGHES.
SALAD DRESSING
Use three parts of oil to one of acid (either vinegar or
lemon juice). The regular recipe calls for a cup of oil for
every yolk but this makes such a stiff dressing that I do not
use more than two-thirds cup of oil. Beat the yolk stiff
and then add oil by the tablespoonful and beat vigorously
and add more oil thin your dressing more and then with
the acid as you go along. Have oil, eggs, etc., very cold.
Golden Crown Butter Butter of Uniform Quality
51
Violet Brand Shortening the Shortest Shortening by a Long Way
I like to add a tablespoonful of whipped cream add salt,
mustard to suit your own taste.
MRS. E. A. LOY.
SALAD DRESSING
Two teaspoons of sugar, one-half teaspoon of mustard,
one-half teaspoon of salt. Rub a don of garlic in mixing
bowl, Worcestershire sauce to thicken, then add olive oil a
little at a time and vinegar to taste. This is delicious over
lettuce.
MRS. W. E. SPROUSE.
For Fruit Salad
Three tablespoons sugar, one teaspoon mustard, one-
half teaspoon salt, a little white pepper and paprika, butter
size egg, yolks of three eggs. Cook in double boiler till thick
as mush Take off stove and add juice of one lemon. When
cool and ready to serve add one-half pint whipped cream.
MRS. W. N. PERRY.
STUFFED ROLLS
Scald one cup milk, add two tablespoons butter; when
lukewarm add one teaspoon salt, one yeast cake dissolved
in two tablespoons lukewarm water, and one and one-half
cups flour. Let rise, add flour to knead, pat and roll out,
shape with a biscuit cutter, arrange on a buttered sheet
three-quarters inches apart, let rise, brush over with white
of egg, and bake in a moderate oven. Remove tops and
centers and fill with the following :
CHICKEN SALAD
To two cups cold boiled fowl cut into one-half inch
dice, add one and one-half cups celery cut in small pieces
and moisten with :
BOILED DRESSING
Mix one-half tablespoon salt, one teaspoon mustard,
one and one-half teaspoons sugar, a few grains cayenne,
and one-half tablespoon flour, add yolks two eggs, slightly
beaten, one and one-half tablespoons melted butter, three-
fourths cup milk and one-fourth cup vinegar. Cook over
boiling water until mixture thickens.
Use level measurements.
Golden Crown Butter, Made for Particular People
Maximum Quality at
a Minimum Price
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Gives Complete Satisfaction.
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COMPLIMENTS OF
H. E. HUNTINGTON
53
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VEGETABLES
"O little green things growing, we hear the first faint
stirring
Of roots beneath dark mold that hides the plants from
sight;
They know that spring is coming ; they hear the birdwings
whirring,
And every one yearns upward toward the sweet warm
light."
LETTUCE
Select nice, fresh heads, look over carefully, put into
cold water long enough to make the leaves crisp ; lay on a
flat dish and cover the top with slices of hard boiled eggs.
This is eaten with vinegar, pepper and salt, or mayonnaise
dressing.
CUCUMBERS
Select medium sized cucumbers of a green color, pare,
cut off the hard end near the stem, and slice thin ; let stand a
half hour in cold salt water. Serve with chopped ice, vine-
gar, pepper and salt.
STUFFED PEPPERS
Cut ends from large green bell peppers, remove seed.
Then boil about five minutes. Stuff with any kind of cold
meat chopped, mixed with bread crumbs and seasoned with
onions, parsley, salt and pepper. Bake. On removing from
oven sprinkle grated cheese on top.
MRS. ALBERTA RANSONE.
ONIONS AU GRATIN
Select white onions of uniform size; peel them, cover
with boiling water and let stand for five minutes. Drain,
cover with boiling salted water and simmer until they are
quite tender. Prepare a white sauce, using for one quart of
onions, one tablespoon and half of butter, the same of flour,
two-thirds of tablespoon of salt, one-third of a teaspoon of
pepper and one and a half cups of milk. When the onions
are tender drain them and arrange in buttered baking dish.
For Best Results Use Golden Crown Butter
54
Violet Brand Shortening the Shortest Shortening by a Long Way
Into the sauce stir three tablespoons of grated mild cheese
and pour it over the onions. Sprinkle with buttered crumbs
and place in a hot oven until browned.
FRIED ONIONS
Slice onions after removing the dry skins, about one-
sixth of an inch thick. Cover the bottom of a frying basket
with these slices and fry in hot grease until a rich brown.
Shake the basket to free them from grease and dust lightly
with salt and pepper. Serve with beef steak.
MASHED POTATOES BROWNED
Mash potatoes, which have been boiled until thoroughly
done; add lump of butter, a little sweet milk and salt to
taste. Heap on shallow baking dish and smooth, sticking in
bits of butter. Place in hot oven and brown.
POTATOES AU GRATIN
Boil six medium sized Irish potatoes in skins, make
white sauce, one tablespoon butter melted, one tablespoon
flour, add cup of milk, until smooth. Sauce : Stir one cup
grated cheese, peel potatoes and slice layer of potatoes,
salt, then fill in alternate layers. Put pepper, butter and
paprika on top, brown in oven twenty minutes.
MRS. E. L. DuBOSE.
BAKED CORN WITH TAMALE
One can corn, one can chicken tamale. Mix corn and
tamale in baking dish, put in few lumps of butter and
season with salt. Bake for fifteen or twenty minutes.
. CARROLL LOY STEWART.
CORN OYSTERS
One can of corn, four broken crackers, one-fourth spoon
pepper, salt and butter to season, one egg, one tablespoon
cream. Simmer corn few moments first, then put in in-
gredients. Drop in deep fat and brown.
MRS. E. L. DuBOSE.
CORN FRITTERS
Milk, two tablespoonfuls ; egg, one, slightly beaten ;
flour, one-half cupful ; baking powder, one-half teaspoonful ;
salt, one-fourth teaspoonful ; corn, one cup seasoned to
taste. Mix and sift the flour, baking powder and salt. Add
the milk to the beaten egg and mix into the sifted flour to
Golden Crown Butter Twice Awarded Gold Medal Over All Competition
55
Violet Brand Shortening the Shortest Shortening by a Long Way
a smooth batter. Season corn and add to the batter. Drop
by tablespoonfuls into deep, smoking hot fat, and fry to a
delicate brown. Drain on brown paper and serve in a hot
dish in which is a folden napkin.
MRS. VIVIENNE MARTINEZ.
SUMMER SQUASH, SPANISH
Take three or four squash, one medium sized onion, one
tomato, two green chili peppers. Cut all up together and
cook until tender, salt to taste, sprinkle grated cheese over
top and place i nthe oven a few minutes. This is delicious.
CARROTS
Pare and dice carrots also one bell pepper, cook to-
gether until tender and pour over this a cream dressing.
GREEN CORN PUDDING WITH CHICKEN
Boil six large ears of corn; slice the grains off, com-
mencing with a very thin coat of the outer grains. Boil a
spring chicken until quite tender, salt, pepper and flour each
piece of the chicken. Beat four eggs with a small cup of
butter, a spoonful of pepper and salt ; add to the corn, mak-
ing a thick batter with the top of the chicken water; place
the batter in a large buttered baking dish ; lay the floured
pieces of chicken carefully down into the batter; sift a little
flour over the top of the batter, but not on the side of the
dish. Bake it until the bottom, top and sides are a light
brown.
MRS. W. A. HORNE.
SOUTHERN CORN PUDDING
Six nice ears of corn, cut down each row of grains, then
cut off of cob and scrape cob so as to get the juice. Add two
beaten eggs, salt, pepper and about teaspoonful of butter
and enough milk to make it quite thin. Bake about one-
half an hour.
MRS. B. F. CHURCH.
BAKED CORN
One can corn, beat two whole eggs, one cup finely
chopped cheese, one bell pepper cut up fine, one-half cup
sweet milk. Put altogether in pan and bake in slow oven.
ESCALLOPED CORN
Cover the bottom of baking dish with canned corn ; put
in a layer of bread crumbs, salt, pepper and butter to taste ;
Golden Crown Butter Butter of Uniform Quality
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then another layer of corn, covering with bread crumbs,
seasoning and butter; add milk enough to make moist and
put in oven and bake.
SPANISH BEANS
Put to soak over night one quart pink beans, in morn-
ing boil up with one-half teaspoon soda, until the skins
crack when blown on. Drain and rinse well. Put on to
boil with one-half pound of pork and a dozen little chili
capino peppers, two large or three small cloves of garlic.
Fry three or four slices of bacon, add two-thirds can of
pimentos, one large onion ; when fried add some bean juice
and boil for a few minutes, stirring often. Then add this to
the beans, and boil for two or three hours. One-half hour
before serving add one full can of tomatoes, salt to taste.
MRS. JOHN PARK DOUGALL.
SPANISH BEANS
One good pint pink beans, wash and soak over night.
Next morning put on to boil in same water with a good-
sized pinch of soda. Boil till tender, but not too long. Pour
off water and wash through several hot waters. Then mix
with one can tomatoes, one bunch celery, one onion, one
chili pepper, sugar, pepper and salt, three or four slices
bacon and cover with hot water. Cook slowly two or three
hours.
MRS. H. C. WARDEN.
GREEN TOMATOES EN SURPRISE
Chop one-half dozen medium size green tomatoes and
simmer until tender, skimming out skins. Same out of white
onions until tender in separate vessel. Mix after tender,
adding salt, pepper, paprika, butter, cook few moments
and serve.
MRS. E. L. DuBOSE.
BAKED TOMATOES
Select large perfect tomatoes, remove stem end. Make
a small cut both ways across top, fill with finely chopped
onion and green pepper, season well with salt and pepper.
Add small bits of bacon, as much as tomato will hold. Cook
slowly until tender. Searve immediately. Good served in
combination with Boston baked beans and baked potatoes.
DIXIE WILLIAMS FARNSWORTH.
Golden Crown Butter, Made for Particular People
Violet Brand Shortening the Shortest Shortening ty a Long Way
SWEET POTATO CROQUETTES
One pinth ot mashed sweet potatoes, add one table-
spoon of butter, one teaspoon of salt, one-half teaspoon of
butter, one teaspoon of salt, one-half teaspoon of pepper,
one tablespoon of chopped ceiery (if you like). When cold
form in croquettes and dip in the yolk of egg, roll in cracker
crumbs and fry in deep fat.
MRS. W. E. SPROUSE.
ASPARAGUS A LA MILANESE
Boil asparagus in salt water. When tender, drain, place
on deep platter, sprinkle with grated Parmesan cheese and
pour beaten eggs, one for each person, over all. Season
well with butter. Place in hot oven until eggs are done.
DIXIE WILLIAMS FARNSWORTH.
EGG PLANT
Cut the egg plant in two lengthwise, then with a sharp
knife remove every bit without disfiguring the shell. Boil
the egg plant in salt water till tender. While that is cooking
ornament the shell by notching or scalloping, with a sharp
knife around the edge. Drain the egg plant, add one well
beaten egg, one onion chopped fine, one spoonful of sugar,
butter the size of an egg, pepper, salt and return to the shell
put in oven to brown well.
MRS. W. A. HORNE.
SAUCE FOR ITALIAN PASTES
Three pounds lean beef, one onion chopped fine, one
handful dried mushrooms (soak in hot water until soft,
then chop fine), one-half can tomatoes, spoonful rosemary,
spoonful thyme, one-half can olive oil, one pound butter.
Heat oil and butter, put meat in, brown well, season with
pepper, salt. Add onions and mushrooms. Cook until
onions are rich brown, add tomatoes and thyme. Simmer
on slow fire for several hours, adding stock or boiling water
to keep from boiling.
DIXIE WILLIAMS FARNSWORTH.
ITALIAN TOMATO SAUCE "SHELL" MACARONI
1. Beef pot roast, browned in lard or butter (no water.)
2. Add about one can of tomatoes ; chop fine, mint Italian,
parsley, onion or garlic, chili if liked hot; cook all together
For Best Results Use Golden Crown Butter
58
Violet Brand Shortening the Shortest Shortening by a Long Way
slowly and for a long time ; add a little water if too rich
when cooked. 3. Macaroni, put into water which is boiling:
vigorously, strain through colander when cooked. 4. Put
layer of hot macaroni, grated cheese, tomato sauce, until
baking pan or casserole is filled. Ready to serve.
E. PAGE KERNS.
SPAGHETTI, SPANISH
Spaghetti, one box ; tomatoes, one can ; hamburg steak,
one and one-half pounds; bacon, seven slices; onions, one
large; pepper colas, eight, cut fine. Cut bacon and onions
fine, fry till brown, then add tomatoes, pepper colas, salt,
steak and cook till meat is about done. Now add the spag-
hetti, which has previously been boiled till tender and
washed thoroughly in cold water, cook about half an hour.
Just before taking from fire add about half pound grated
Parmesan cheese.
MRS. VIVIENNE MARTINEZ.
BOILED RICE
Have four cups water boiling rapidly in an uncovered
stew pan. Add one cup well washed rice slowly so as not
to stop the boiling. Boil so rapidly that the kernels fairly
dance in the water. Cook from twenty to thirty minutes,
depending upon the age of the rice and add more water if
necessary. Test often and the moment the grains are soft
and before the starch begins to dissolve and cloud the water
pour into a colander. Drain and stand the colander on a
pan and place in oven where the heat will pass through the
rice, or return to kettle and stand over a slow fire, shape in
kettel so as to let steam escape and the kernels became dry
and sweet and each grain will be separate. Be careful not
to cook the rice enough to burst the grains, as nothing can
prevent them from sticking together. Plain boiled rice is
served with mutton or lamb and poultry of all kinds ; as a
starchy accompaniment to dishes made of dried peas, beans
and lentils.
MRS. J. E. BUCKLEY.
SPANISH RICE
One and one-half cups of boiled rice, two or three slices
of bacon, chopped into small pieces, one good sized onion,
three medium sized tomatoes, two green hot peppers. Fry
bacon, add onions, stir until tender, then add tomatoes
Golden Crown Butter Twice Awarded Gold Medal Over All Competition
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Violet Brand Shortening the Shortest Shortening by a Long Way
peeled and cut up, and peppers and rice. Mix thoroughly,
put in baking dish and bake until all the juices are absorbed
and the rice is dry. Season with salt,
MRS. W. A. BROWN,
PILAF (TURKISH)
Into double boiler put one cup rice, one cup stock, one
cup tomato, one scant teaspoon salt. When tender saute
with two tablespoons butter, add a little paprika and if you
like, a little curry powder.
SPANISH RICE
Saute one cup rice in two tablespoons of bacon fat or
butter, into which has been placed two chili peppers chopped
fine and two tablespoons of chopped onion, add two cups of
tomato juice and cook until rice is rather dry, season with
salt.
PAULINE CANTRELL BRADY.
BREAD
"Man must not live by bread alone, but by every word
of God."
BREAD
Original way to make b'scuit. Two cups of flour, two
teaspoons of baking powder, one rounding tablespoon of
shortening, one cup of sweet milk. Sift flour and baking
powder together, rub in shortening, then milk. Mix thor-
oughly, turn out on floured board and knead well. Bake in
moderate oven. Will not hurt to let stand, in fact I think
ft improves them to stand a few minutes.
MRS. W. A. BROWN.
KENTUCKY BISCUIT
Four cups of unsifted flour, four tablespoons of lard,
one teaspoon of salt, one cup of ice water. Rub lard into
flour thoroughly. Add water gradually and work till the
dough blisters and snaps. Make out into balls, flatten with
rolling pin. Stick with fork and bake in hot oven. Should
bake about fifteen minutes.
MRS. M. E. CHRISTIAN.
Golden Crown Butter Butter of Uniform Quality
6Q
Violet Brand Shortening the Shortest Shortening by a Lon-g Way
GEORGIA SWEET POTATO BISCUIT
One pint of flour, one pint of potato, one-half cupful
of granulated sugar, one tablespoon butter, one teaspoonful
of soda, and buttermilk to mix. The potatoes should be
baked, instead of boiled, and run through a meat-chopper
before measuring. Mix the dough and allow to stand sev-
eral hours before making out the biscuit. Bake slowly in a
moderate oven.
This is the recipe of an old negro cook, famous in ante-
bellum days.
VIRGINIA BEATEN BISCUIT
One quart of sifted flour, one teaspoon of salt, one-
fourth pound of butter, milk to moisten. Put flour in a
bowl, add the salt, then rub the butter into it with the hands,
add the milk gradually until just moist. Work and knead
until smooth and elastic, then put the dough on a block
and beat until full of bubbles. Roll one-half inch thick, cut
in small round cakes, stick with a fork, and bake in a quick
oven, a light brown.
SCOTCH SCONES
Four cups flour, one egg, five tablespoons melted butter,
one tablespoon sugar, one-half teaspoonful salt, one scant
teaspoon baking soda, two scant teaspoons cream tartar,
enough sweet milk to make soft dough. Divide into five
pieces, roll each piece out separately, and cut with sharp
knife into four equal pieces (any shape you like). Bake in
hot oven. Currants or raisins may be added if you like.
This makes twenty small scones.
MARION CORNWALL.
BROWN BREAD
A. Two cups graham flour, one cup white flour, one
teaspoon baking powder, one teaspoon salt, one cup of nuts
and raisins.
B. Two cups of sour milk, one teaspoon soda.
C. One-half cup of molasses, one-half cup of sugar.
Add B to C, then add A. Bake one hour in moderate
oven.
MRS. E. H. MULLEN.
POTATO ROLLS
One cup mashed potatoes, one cup granulated sugar
stirred in while potatoes are warm, one cake compressed
Golden Crown Butter, Made for Particular People
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yeast soaked in one cup warm water. Stir these together
at night and let rise until morning.
Four eggs beaten, one cup butter. Add this to sponge
that has raised over night. Do not stir, but mix with hands
adding flour until you have a soft dough; roll out as for
biscuit.
If to be used at noon set in a warm place to rise dur-
ing the forenoon as they must be very light.
They may be set away in a cool place and not allowed
to rise until about three hours before baked. Grease pan
and do not put too close together in pan. Put melted but-
ter and powdered sugar on top just before they are done.
HEALTH BREAD WITH YEAST
One quart lukewarm water, one-half cake of yeast
(compressed), one tablespoonful of salt, one-half scant cup
of molasses, one level teaspoon of baking soda, white flour,
and graham flour as directed below.
Mix lukewarm water, one-half cake compressed yeast,
one tablespoonful of salt and enough white flour, perhaps
one quart, to make stiff batter. Let stand in warm place
until light and foamy. Take scant one-half cup of molasses,
stir in level teaspoon of baking soda, add enough warm
water to fill cup, stir in bread, then add graham flour
enough to make good stiff batter. Fill good deep pans half
full, let rise until pans are level full, then bake one-half to
three-quarters of an hour.
MRS. EMMA A. LOY.
BRAN MUFFINS (Health Bread)
Two cups bran, one and one-quarter cups sour milk
(with some cream), one teaspoon soda, one teaspoon salt,
one cup chopped walnuts, one or two eggs. Put milk, soda
and salt together, stir in bran and nuts, beat eggs lightly
and add. Bake in muffin pans.
EMMA A. LOY.
BRAN BISCUIT
Two cups graham flour, one cup white flour, one cup
bran health flour, two tablespoons shortening, one teaspoon
soda, one-half cup sugar.
MRS. FANNIE WRIGHT.
For Best Results Use Golden Crown Butter
62
Violet Brand Shortening the Shortest Shortening by a Long Way
WAFFLES
Two cups of cold sweet milk, three cups of flour, two
tablespoons of melted butter, two teaspoons baking powder,
one teaspoon salt, two eggs. Mix milk in gradually, add
butter, then yolks, lastly whites beaten stiff. Bake at once,
NUT BREAD
One cup sugar, one cup milk, one egg, one cup nuts,
four cups flour, four teaspoons baking powder. Put in pan
and raise one-half hour. Bake one hour.
VIRGINIA SPOON BREAD
Three tablespoons melted butter, two cupfuls corn meal,
one quart milk, one teaspoon salt, three eggs. Heat milk
almost to boiling point, then stir in meal and salt, add but-
ter and cook five minutes, stirring all the time. Cool mix-
ture and add yolks of eggs well beaten. Beat white of eggs
to stiff froth and fold in. Pour batter in two-quart pan, well
greased, and bake in moderate oven forty-five minutes.
Serve while hot, using a spoon in serving.
MARION CORNWALL.
SOUTHERN CORN PONE
Three cups bolted corn meal, one teaspoon salt. Mix
with cold water. Make three pones in skillet, bake
until thoroughly done. If bolted meal is not procurable
scald meal slightly before mixing with cold, water.
SOUTHERN SPOON BREAD
One-half cup white corn meal, scald with one-half cup
boiling water, add one-half cup buttermilk, one-half cup
sweet milk, one-half salt spoon of salt, two teaspoons level
lard, two well beaten eggs, salt and soda. Turn into a very
hot greased pan. Cook twenty minutes.
BETTIE E. SMITH HUGHES.
NUT BREAD
Two cups flour, one-half cup sugar (scant), one cup
sweet milk, one-half salt spoon of salt, two teaspoons level
baking powder, three-fourths cup chopped nuts, one well
beaten egg. Set to rise one-half hour where it will not be
too warm. Cook three-quarters of an hour. Nice with one
cup seeded raisins added.
MRS. E. M. SEMPLE.
Golden Crown Butter Butter of Uniform Quality
SECURITY FOR SAVINGS
SAVINGS COMMERCIAL TRUST
The Oldest and Largest Savings Bank in the Southwest
SECURITY BUILDING EQUITABLE BRANCH
Fifth and Spring First and Spring
Los Angeles
The Woman's Shop
On the Mezzanine, is arranged so as to offer every "trading
comfort" and we especially desire that women who wish a
quiet place to rest or meet their friends will avail themselves
of the conveniences we've provided for them here.
j? "Desmond's"
Women's
Wear Spring near Sixth
Hammond Lumber Company
(Southern California Division)
LUMBER SASH and DOORS MILL WORK
HARDWARE - CORRUGATED IRON - LIME - CEMENT - PLASTER
Roofing Applied or in Rolls Hardwood Flooring Laid
Main Office and Yards, 2010 South Alameda Street
Sunset So. 1501 LOS ANGELES Home 60364
Wholesale Yard Terminal
THOMAS B. CLARK
Antique Furniture
MAHOGANY AND ROSEWOOD; COLONIAL AND
OLD ENGLISH
We have the largest stock in the city of Fine, Old Mahogany,
Rosewood and Black Oak Furniture. Also Old
Porcelains and Brasses.
840 SOUTH HILL STREET F-1907 BDWY. 1921
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COOKIES
"The beauty of the house is order,
The blessing of the house is harmony,
The glory of the house is hospitality."
AMMONIA COOKIES
One-half ounce bakers' ammonia, one-half pint sweet
milk, two eggs, two cups sugar, one cup butter, one-half
teaspoon salt, flavor and mix soft. Bake in quick oven. Put
ammonia in bowl and cover with sweet milk. Let stand
over night. In the morning add sugar, butter, salt, and
the well beaten eggs. Add sufficient flour to make dough
stiff enough to roll. Cut in fancy shapes and bake. Use
any kind of flavoring.
MARION CORNWALL.
BOSTON COOKIES
Cream one-half cup butter, add gradually three-fourths
cup sugar, and two eggs well beaten. Add one-half tea-
spoon soda dissolved in three-quarters tablespoon hot water,
three-fourths cup flour mixed and sifted with one-fourth
teaspoon salt and one-half teaspoon cinnamon ; then add
one-half cup chopped English walnut meat, one-half cup
raisins seeded and chopped and one cup flour. Drop by
spoonfuls one inch apart on a buttered sheet and bake in a
moderate oven. Use level measurements.
MRS. C. D. SWAIN.
DROP COOKIES
One and one-quarter cups sugar, one-half cup butter,
two eggs, whites and yolks beaten separately, one-half level
teaspoon soda, one-half tablespoon hot water, one table-
spoon sherry, one teaspoon vanilla, one-half teaspoon salt,
one and one-half cups flour, one-half pound dates cut fine,
one pound walnuts chopped fine, one-half teaspoon cinna-
mon.
MRS. W. E. SPROUSE.
DEMOCRATIC COOKIES
One-half cup butter, one cup sugar, one tablespoon
milk, flavoring, two eggs, two teaspoons baking powder,
one-fourth teaspoon salt, two cups flour, cream butter, add
Golden Crown Butter Butter of Uniform Quality
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Violet Brand Shortening the Shortest Shortening by a Long Way
sugar, yolks well beaten, flour, baking powder and salt, milk
and whites beaten stiff. Flour enough to roll. Cut with
cutter. After they are in pan place one-half walnut on each
cooky. Bake in quick oven.
MRS. W. C. TYLER.
SNOW FLAKES
Three eggs, two tablespoons of cream, butter size of
walnut, pinch of salt, enough flour to work stiff. Roll out
and let stand for a while until dry. Sprinkle with powdered
sugar, after frying in deep fat.
MRS. F. O. REED.
ENGLISH COOKIES
One cup of butter, well creamed, three eggs, well
beaten, one cup pulverized sugar, thoroughly dissolved in
the egg. Mix all together, beat well, and add flour to make
stiff enough to roll.
E. PAGE KERNS.
HERMITS
Three cups of flour sifted with three teaspoons baking
powder, one egg, one cup of milk, one-half cup butter, one
and one-half cup of sugar, one cup of chopped raisins, one
cup of nuts, spices to taste.
MRS. W. A. HORNE.
ROX
Three eggs, one and one-half cup sugar, one cup sour
milk, one teaspoon soda, one cup butter, one teaspoon cinna-
mon, one teaspoon cloves, one-fourth teaspoon ginger, pinch
salt, one pound raisins, one cup chopped nuts, flour enough
to make a dough that drops.
MRS. KATE N. PROVINES.
LEP KUCHEN
Two tablespoons of butter, one and one-half cups sugar,
two cups nuts, one-fourth pound citron, three and one-
quarter cups flour, one cup molasses, six yolks and two
whites of eggs, one wineglass whiskey, three bars chocolate
(sweet), one teaspoon each cinnamon, nutmeg, allspice and
cloves, two teaspoons baking powder. Drop from the spoon
on greased pan and ice if desired.
MRS. ORLANDO HALLIBURTON.
Golden Crown Butter Twice Awarded Gold Medal Over All Competition
66
Violet Brand Shortening the Shortest Shortening by a Long Way
POTATO DOUGHNUTS
Three medium-sized potatoes, boiled and put through
colander, beat lightly in this one teaspoon butter, one-half
teaspoon salt. Beat two eggs in a cup, fill up with milk and
beat lightly together. Stir in the potatoes, add heaping cup
of sugar, one-half teaspoon baking powder in just enough
flour to mix soft.
MRS. F. O. REED.
DOUGHNUTS
Three and one-half cups flour, one cup cream, one cup
powdered sugar, two teaspoons baking powder, two eggs, a
pinch of salt.
MRS. E. M. SEMPLE.
"And Marty's twins, from Aunt Marin's.
And little orphant Annie,
All's a eatin' ginger bread
And giggle-in at granny." James Whitcomb Riley.
GINGER COOKIES
One cup granulated sugar, one cup Aunt Jane's mo-
lasses, three eggs, one cup butter, two teaspoons ginger, two
teaspoons salt, three-quarter cup boiling water poured on
two teaspoons soda. Let cool and mix as any cookies.
GEORGIE G. OLDHAM.
SOFT GINGER BREAD
One-half cup shortening, fill cup with hot water, one
teaspoon of soda in hot water, one-half cup molasses, fill cup
with sugar, one dessert spoon of ginger, one teaspoon cinna-
mon, one egg, two scant cups of flour.
MRS. F. O. REED.
SOFT GINGER BREAD
One cup molasses, one-half cup butter or Crisco, one
teaspoon each of cloves, ginger and cinnamon, two tea-
spoons soda dissolved in one cup boiling water, two and
one-half cups of flour. Add two well-beaten eggs and bake.
MRS. KATE N. PROVINES.
Golden Crown Butter Butter of Uniform Quality
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Violet Brand Shortening the Shortest Shortening by a Long Way
OLD-FASHIONED GINGER LOAF
One cup black molasses, one cup sugar, one cup butter-
milk, flat teaspoon soda, one-half cup butter, melted, flat
spoon ginger, spice, cloves, cinnamon. Flour to make soft
batter.
MRS. E. L. DuBOSE.
SOUR MILK GINGERBREAD
One cup molasses, one cup sour milk, two and one-half
cups flour, one and one-half teaspoons of soda, two tea-
spoons of ginger, one teaspoon of salt, two teaspoons of
baking powder, one-third cup butter. Bake in a moderate
oven thirty to forty minutes.
INEXPENSIVE GINGERBREAD
One cup brown sugar, three-quarter cup any shorten-
ing, one egg well beaten, one cupful molasses, one teaspoon
each of ginger and cinnamon. Into one cupful of boiling
water stir two even teaspoonsful of soda, three cups flour.
Add three-quarter cup of raisins if desired. Use part of the
flour to dredge raisins.
MRS. W. A. KERLEY.
Let Christopher's
Suggest a Menu
If you are going to give a party and just can't decide on what to serve,
please consult us and we will suggest the party complete for you. This
is a complimentary service for our friends. Our exclusive stores are on
Broadway between 5th and 6th and between 7th and 8th.
Christophers
Compliments of
First National Bank
69
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Dessert Dishes
A wilderness of sweets." Milton.
PEACH ICE CREAM
Three eggs, one tablespoon of flour, one cup of sugar.
Add flour and sugar to beaten eggs. Stir into one quart
of scalded milk. When cool, add one quart of cream, one
quart of crushed peaches, one-half teaspoon of vanilla,
one-fourth teaspoon of salt. Sweeten to taste.
BETTIE E. SMITH HUGHES.
MARSHMALLOW SOUFFLE
1. Dissolve one rounded tablespoon of granulates of
jelatine in one-half cup cold water and stir over fire until
thoroughly dissolved. (2.) Add one-half cup cold water
to hot gelatine and let stand to cool a little as you separate
whites of four eggs. (3.) Beat the whites of eggs with a
tiny pinch of salt until stiff and then pour dissolved gelatine
very slowly into beaten whites. Beat continually while
pouring in gelatine. (4.) Sprinkle in one cup of sugar and
keep on beating. (5.) Add one teaspoonful of almond
extract and beat util well mixed. (6.) Take out one-third
of mixture and tint pink, spread it over bottom of deep dish,
sprinkle over this choped pecans. Then put on second
layer of white and more nuts and candied fruit; the last
third tint lavender and spread on top of white layer. Put
in cold place.
MAPLE PARFAIT
Maple syrup, large cupful ; eggs, four ; cream, one
quart. Beat the yolks of the eggs and add the syrup. Cook
slowly and beat until thick. Whip the cream and add the
beaten whites. Add this to the other and sweeten if neces-
sary. Freeze as for any ice cream.
MRS. VIVIENNE MARTINEZ.
PEACH COMPOTE
Peaches, one can (or like amount of fresh fruit) ; mara-
schino cherries, small bottle ; oranges, one-half dozen ;
marshmalows, about ten cents worth. In the bottom of
For Best Results Use Golden Crown Butter
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Violet Brand Shortening the Shortest Shortening by a Long Way
each compote glass put a half peach. Sliced oranges, chop
marshmallows and cherries rather fine and fill in next, using
both fruit and juice. This will serv from ten to twelve
people.
MRS. VIVIENNE MARTINEZ.
REAL ITALIAN CUSTARD
Yolks of two eggs, beaten well ; add four heaping tea-
spoons of sugar and beat again. Fill large half of egg shell
four times with sherry wine, add to eggs and sugar and beat
well.
Put in a thin bowl or double boiler, set in boiling water
and stir well until thick. Cool before using. Very fine.
MRS. JOHN PARK DOUGALL.
MADAM POMPADOUR
Into a pint of whipped cream add diced bananas and
marshmallows. Serve ice cold.
CREME DE MENTHE
Two cups sugar, one and one-quarter cups water, thor-
oughly dissolve by stirring together without heating, then
let stand until it becomes clear and thick like syrup. Add
as much grain alcohol as syrup, put in one teaspoonful pep-
permint extract and color green with fruit coloring.
Always serve through crushed ice in small glasses after
a rich dinner. It aids digestion and is a delightful cordial.
LEMON AND ORANGE DESSERT
Two slightly heaping tablespoonfuls of cornstarch dis-
solved in cold water, to which add three pints of boiling
water (this quantity of boiling water should make this
about the consistency of thin starch). Add to this the juice
of two large lemons or three small ones, two cupfuls and
one-half of sugar, a pinch of salt. Allow this sauce to come
to a boil, remove from the fire and when cold pour over six
oranges which have been peeled and cut into small bits (not
sliced thin, but cut more like small chunks). This quantity
will be enough with which to serve ten people. The whites
of two well-beaten eggs may be poured over the top of this
dessert. By freezing the above it makes delicious orange
sherbet. Omit the oranges and freeze it, and you have the
best ever lemon sherbet.
Golden Crown Butter Twice Awarded Gold Medal Over All Competition
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BAVARIAN CREAM WITH PINEAPPLE
Take one can (and juice) of grated pineapple and boil
with two cups sugar. Press through a sieve and add one
package of gelatine dissolved in one cup water. Stir and
add one quart of whipped cream and pour in mould.
MRS. W. N. PERRY.
PINEAPPLE FANCHONETTS
Cut rounds from plain pastry. Plan these over inverted
muffin tins, pinch in to fit sides. Bake in a hot oven. Fill
these with pineapple cut in cubes. Arrange a merangue on
on top. Brown slightly in oven. Merangue: Made with
two whites of eggs, four tablespoonsful of sugar. Beat eggs
very light and then add sugar.
MRS. E. A. LOY.
FRUIT DELIGHT
Line platter with large halved pears. Whip pint of
cream stiff, sweeten and flavor to taste (sherry preferred).
Add almonds and dates to the whipped cream, pour over
the pears. An attractive and delicious dish.
MRS. JOHN BURTON.
(Wade Hampton Chapter.)
COCOANUT SPONGE
Thicken one pint of milk in which is dissolved three-
fourth of a cup of sugar. With two tablespoonfuls of corn-
starch, cook thoroughly in a vessel set into boiling water.
W r hen cooked and boiling hot, beat this with the whites of
three eggs beaten stiff. After standing a few minutes, add
one cup of grated cocoanut. Flavor with vanilla and turn
into a mould with grated cocoanut on top. Serve with
cream, sweetened and flavored with wine or other flavoring.
MRS. E. A. LOY.
PRUNE WHIP
Four whites of eggs, sixteen prunes, four tablespoonfuls
of sugar, one teaspoon of vanilla, pinch of salt. Stew prunes
without sugar until tender, drain and cut in small peices
and then beat the eggs to a stiff froth ; with a pinch of
salt added ; add sugar, flavoring with one-fourth of a tea-
spoonful of vanilla ; fold in the prunes, pour the mixture
into a buttered baking dish, place in a pan of hot water and
Golden Crown Butter, Made for Particular People
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bake in a moderate oven for ten minutes. Then remove
the covering to allow the pudding to brown slightly. Serve
cold in glass cups with whipped cream.
MRS. E. A. LOY.
CANTALOUPE WITH ICE CREAM
A novel way of serving cantaloupe is to cut it into some
pretty shape and fill with vanilla ice cream.
MRS. VIVIENNE MARTINEZ.
ORANGE TRIFLE
Two teaspoon gelatine, two tablespoon cold water, two
tablespoon boiling water, two tablespoon sugar, two table-
spoon orange juice, little grated orange rind, one teaspoon
lemon juice, one-half cup cream. Soak gelatine in cold
water, add boiling water, add sugar, juice and rind. Strain,
stir and cool until a thick syrup. Fold in whipped cream,
alending thoroughly. Whip until thick enough to hold
drop. Stiffen in wet molds.
DIXIE WILLIAMS FARNSWORTH.
ICE CREAM
Two and one-half quarts milk, six eggs, two cups of
sugar, one teaspoon corn starch or flour, one tablespoon of
flavoring. Put milk on to scald and when hot add the beaten
eggs and corn starch (mix eggs and corn starch together),
cook until it begins to thicken. Be sure that corn starch or
flour is well dissolved. This makes about three quarts.
MRS. REED, Beverly Hills, Call
PRUNE SOUFFLE
Steam eighteen large prunes until soft, remove pits and
chop or mash prunes fine ; add one cup pulverized sugar
and bet. Add a little lemon juice, then fold in the stiffly
beaten whites of five or six eggs. Butter a baking dish,
turn in mixture heaping lightly, dust with pulverized sugar,
and bake in a slow oven one-half hour. Serve with whipped
cream.
CHARLOTTE RUSSE
Yolks of four eggs well beaten. Stir into one quart
of milk, boil like custard and set away to cool. Pour a cup
of warm water over one-half a box of gelatine, when thor-
oughly soaked stir with the custard while still hot. Next
Golden Crown Butter Twice Awarded Gold Medal Over All Competition
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Violet Brand Shortening the Shortest Shortening by a Long Way
morning beat the whites to stiff froth, with one-half cup
sugar and vanilla and stir into custard. Line dish with
sponge cake or lady fingers. Pour this over and set away
to cool five or six hours.
SANDWICHES
FILLING FOR SANDWICHES
Chop finely, one cup English walnut meats, blend with
one-half cup rich salad dressing. Spread between thin
slices of bread. This amount makes eighteen sandwitches.
CHEESE SANDWICHES WITH MUSTARD*
For these sandwiches use graham bread ; spread it first
with butter, then a thin coating of mustard; next with a
layer of cottage or pimiento cheese, then add a layer of
chopped olives mixed with mayonaise.
MRS. S. A. THORPE.
CHICKEN SANDWICHES
Delicious chicken sandwiches. Take cold boiled chicken
or canned chicken, chop fine with yolks of three eggs, a
little cream, and three spoonsful of melted butter; season
with salt, black pepper and paprika and a few drops of
onion juice; spread on thin pieces of white bread, buttered
and cut in symetrical shapes.
MRS. S. A. THORPE.
CAPER SANDWICHES
Press two hard boiled eggs through sifter, grate one-
fourth pound of cream cheese, add two tablespoons of
chopped capers with salt, paprika and mustard to taste.
Moisten with salad dressing. Spread between thin slices
of whole wheat bread.
CHEESE STRAWS
Beat one egg, add one cup grated cheese, butter size
of an egg, pinch of salt, cayenne, flour. Roll out, cut in
strips and bake in a moderate oven.
E. PAGE KERNS.
Golden Crown Butter Butter of Uniform Quality
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NUT AND CHEESE SANDWICHES
Either Graham or Boston Brown bread can be used
for these, the nuts must be pounded or rolled with the roll-
ing pin until they are almost like paste ; then mix them
with cream cheese which has been moistened with milk and
seasoned with salt and paprika ; spread this mixture on thin
pieces of buttered bread.
MRS. S. R. THORPE.
CHEESE DISH
Butter a baking dish, sprinkle grated or finely broken
cheese thick, then fine pieces of bread, another layer of
cheese, season well with paprika and salt. Then drop about
six eggs in these nests. Pour in milk to cover and bake
twenty minutes.
NUT AND CHEESE ROAST
One cuful of grated cheese, one cupful of chopped wal-
nuts, one cupful of bread crumbs, two tablespoonsful of
chopped onions, one tablespoonful of butter, juice of one-
half a lemon, salt and peper. Cook the onion in the butter
and when it begins to brown pour one-half a cup of water.
Then add the other ingredients, pour into a pan and bake
until brown.
MRS. THORPE.
PIMIENTO AND CHEESE ROAST
Two cupsful of cooked lima beans, one-fourth pound
of cream cheese, three pimientos, chopped, and a cup of
bread crumbs, season with butter, milk, pepper and salt.
CHEESE BISCUITS DELICIOUS
Put in a pan and brown in the oven.
Two cupsful of flour, two teaspoonsful of baking pow-
der, two heaping tablespoonsful lard, one-half cup of milk,
one-fourth teaspoonful salt. Mix these ingredients as for
biscuits. Roll thin and divide in two parts. Spread grated
cheese on half of the dough, lay the other half of the dough
over the cheese, cut out with cutter and bake.
MRS. S. R. THORPE.
Golden Crown Butter, Made for Particular People
Jackson -Eno Rubber Co.
1010 MAIN STREET
Phone Main 3656
P. J. Bachmann
FINE ARTS
HIGH-GRADE PICTURE FRAMING
540 West Washington Street, Los Angeles
Broadway 657
Highest Prices Paid for New and Second Hand Auto Parts
Chas. F. Rice Company
WRECKERS OF AUTOMOBILES
1127 South Main Street, Los Angeles, Cal.
Compliments
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of PC. H. BAKER!
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629 SOUTH BROADWAY
451 SOUTH BROADWAY
410 SOUTH BROADWAY
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Violet Brand Shortening the Shortest Shortening by a Long Way
Preserves & Jellies
STRAWBERRY PRESERVES
Wash three boxes of strawberries one at a time and
put in pan with the same amount of sugar and berries. Let
them stand for a short while then place on a warm stone
until berries are covered with the juice, then put over good
fire and boil hard for five minutes, being careful not to
mash berries. Put in the sun every day for a week and
stirring them every day.
RASPBERRY AND APRICOT PRESERVES
Three boxes of raspberries, fixe pounds apricots, cut
apricots in halv
