THE LIBRARY
* OF
THE UNIVERSITY
OF CALIFORNIA
LOS ANGELES
'
PREFACE
TO to be a Good Cook means the knowledge of all
Fruits, Herbs, Balms and Spices, and all that is
healing and sweet in fields and groves, and savory
in meats, means carefulness, inventiveness, watchfulness,
willingness and readiness of appliance. It meams the economy
of your great grand mothers and the science of modern
chemists. It means much tasting and no wasting. It means
English thoroughness, French art and Arabian hospitality. It
means in fine, that you are to be perfectly and always ladies
(loaf-givers) and are to ^e^ that everyone has something nice to eat.
RUSKIN.
EUREKA COOK BOOK
A Collection of Tried Recipes for Cooking
Compiled and Published by
The Ladies League
iof
First Congregational CHurcH
EureKa, California
19O7
HUMBOLDT TIMES
PRINTERS, PUBLISHERS
AND BINDERS
PATRONIZE OUR ADVERTISERS
ACKNOWLEDGMENT
It would be a pleasure to thank by name each one
who has assisted with this little book, but that is impossible.
We are indebted to Housekeepers outside of our League
for many of our best recipes.
PATRONIZE OUR ADVERTISERS
PATRONIZE OUR ADVERISERS
LIST OF ADVERTISERS
It is with many thanks and an added kindly feeling for
them that we give following a list of our advertisers:
A. >I. Nessler
Vincent & Mndg-ett
Portland Flour Mills
Standard Furniture Co.
Ft>rrill & Palmtag
C. R. Fitzell
Thompson Photo Co.
Pedersoii-Ouist & Co.
Buck's Place
Duck Bros.
Humboldt Laundr}'
Russ Market
0. Nilsen & Co.
Bank of Kureka
American Shoe Store
C. V. Jackson
Ma}- C. Fitzgerald
North Mountain Power Co.
Dr. C. L. Bonstell
Dr. Leatherwood
Vance Redwood Lumber Co.
Healj r Bros.
J. Loewenthal
Skinner-Duprey Drug- Co.
Delta Candy Co.
G. R. Georg-eson
Frank Xane
Humboldt Standard
Humboldt Times
Sperry Flour Co.
Geo. Thompson* e Grocery
1. Hodes
Kastern Shoe Store
Humboldt County Bank
Heasman & Gillette
R. L. Haughey
Dr. Chas. Tonlinson
C. Armstrong- Shoe Co.
Sweasey's Farm
Sarvis & Porter
A. Cottrell
Hansen & Noe
White House
Samoa Mercantile Co.
Humboldt Commercial Co.
Buhne's Big- Store
McNamara's. Inc.
C. O. Lincoln & Co.
Diamond Fruit Co.
J. A. Meiser
C. H. Wrig-ht
Miss L. Bandy
Well's Drug- Co.
Log- Cabin Baker y
Central Creamery Co.
Dr. Johnson
Dr. Gasser
Kureka News Co.
The Bon Boniere
Thompson Ferguson Co..
J. F. Hink & Son
First National Bank
B. B. Case
J. F. McGeorge
I. M. Long
Fen Newton
Gushaw Millinery
Daly Bros.
Guittard Spice Co.
PATRONIZE OUR ADVERTISERS
For Rush Orders Call at
Nessler's
Emporium
Cor. California <SL HawtHorne
PKorve 132
We Carry Everything that is GOOD TO EAT for
Home Use or for Outings
Dry Goods and Shoes
CjjOur trade in these lines is growing rapidly.
Our Shoes are "THE BEST OF THE
GOOD ONES" for young and old, for
Ladies, Men and Children.
^|Our Goods are the Best.
{JOur Prices the Lowest.
Quality Always Considered
Call on US for Everything to Eat and Wear,
for Everyday Use or Special Occasions, either Staple
or Fancy.
We will save you time, worry and money.
CONTENTS
SOUPS n
MEATS 21
FISH 43
MEAT AND FISH SAUCES. 47
EGGS 5 1
VEGETABLES 53
SALADS 61
SALAD DRESSINGS r >9
BREADS 73
PUDDINGS 89
PUDDING SAUCES joi
PIES 103
DESSERTS -. in
ICES AND ICE CREAMS ' ! 3
CAKES AND GINGER BREAD T J 7
COOKIES [ 37
PICKLES AND PRESERVES '47
CANDIES l6 3
MISCELLANEOUS -. l6 9
BEVERAGES .- 1 75
INVALID COOKERY 1 79
THINGS WORTH KNOWING , . . l8 3
Vincent-Mudg'ett
Furniture Co.
Complete
House
Furnishers
523 Fifth Street, EureKa, Cal.
Phone Main 524 Next door to Postoffice
The Great Bread Maker
Olympic Flour
Made of EASTERN OREGON HARD WHEAT
it produces more Bread than other flours.
Wherever tried it gives the best results
as to the Color and Flavor
IT'S THE BEST SELLER IN THE WEST
15he Portland Flour Mill Company
AT ALL GROCERS
SOUPS
Problems of state perplex the great
And cares upon them troop,
Hut the question that perplexes us
And worries us and vexes rs
And comes each day to make us gray
Is, what shall we have for soup.
(With apologies.)
SOUP STOCK.
Soup stock for every day family use is best made from a
large shank of beef, a veal shank and some pieces of mutton;
let it simmer, but not boil, for several hours. Strain and set
away till next day, when grease can be removed from the top.
If wanted clear, add white of i egg beaten with 1-2 cup of
cold water before straining. H. H.
TOMATO SOUP.
Three cups soup stock, 2 cups of milk or i of cream, 2
tablespoons butter, to which add 2 tablespoons flour, pepper, 2
teaspoons sugar. Last thing before serving add pinch soda to
tomatoes and the 2 cups which should be heated.
Standard Furniture Co.
THe CHEAPEST Up-to-Date
Furniture and Carpet House
In Humboldt County
Cor. FiftH and E. Sts., EtareKa, Cal.
PHONE MAIN 589 G. H. CLOSE, MANAGER
"Man's best possession is a sympathetic wife."
12 SOUPS
TOMATO SOUP.
One quart milk, one pint stewed tomatoes, put milk on in
a double boiler to heat. Strain the tomatoes and put in a
separate dish to boil, when it boils, add a pinch of soda,
butter the size of an egg, and pepper and salt to taste, then
add to the hot milk* with 4 pounded crackers and serve im-
mediately. Mrs. Griffiths, Oakland.
CREAM OF TOMATO SOUP.
Place in a double boiler as much milk as desired ; put on
to heat a large bowl of tomatoes and a little finely cut onion,
let simmer for a while until tomatoes are thoroughly cooked,
then put through strainer, and add to the milk, add salt and
pepper and a good sized lump of butter ; serve with wafers.
Mrs. F. C. Ziegelman.
POTATO SOUP.
Boil 4 large potatoes, i small onion until nearly dry.
Mash and add 2 quarts milk, i teaspoon of butter, salt and
pepper to taste. Strain and serve hot. Mrs. Ratzell.
BEEF TOMATO SOUP.
Take either fresh or canned tomatoes and rub through a
sieve that will keep back seeds, there should be a pint of the
pulp and 2 potatoes cut fine and one grated onion to 2 qts. of
good beef stock, season with salt and red pepper. Mrs.
Haughey.
TOMATO BISQUE (SOUP).
Bring quart of milk to a boil, add a cup of stewed to-
matoes, a tablespoon at a time, stirring well all the time. Sea-
son with salt, pepper and butter. Serve- immediately. Ethel
M. Langford.
Thompson'-s Photo Studio
406 F Street, Eureka, California
Phone Main 999
SOUPS 13
CREAM OF POTATO SOUP.
Cover 2 good size potatoes and 1-2 onion with cold water
let come to boil and cook for five minutes. Drain cover with
boiling water and when tender press through potato masher.
There should be about i pint. Add 2 cups white sauce and
milk, remove from fire -and stir in the well beaten yolk of
i egg and 1-4 cup cream. Salt and pepper. Mrs. Robt. Porter.
POTATO SOUP.
Two good sized potatoes, 2 medium sized onions, 4 or
5 sticks celery, chop all together, and cook in a little water
until done, and water cooks away, add milk and cook a little
more, season well with salt, pepper and a little butter.
ONION SOUP.
( )ne quart milk, 6 large onions, yolks of 4 eggs, 3 table-
spoons butter, i' of flour, i cup of cream, salt and pepper.
Put the butter in frying pan, cut onions in thin, slices and
drop into butter. Stir until they begin to cook, then cover
tin lit and set back where they will simmer for half an hour.
Add the dry flour to the onion, stir for three minutes, then
turn the mixture into the boiling milk and cook 15 minutes.
Rub the soup through a strainer, return to the fire and season,
beat the yolks of the eggs well, add the cream and stir it into
the soup. Cook three minutes stirring constantly. The cream
may be omitted. Mrs. H. Stern, S. F.
SOUP.
Slice i large onion in pan with melted butter and let cook
r-lowly until brown, stii into this one large mashed potato and
i tablespoon of flour add i qt. of milk and let cook until
ready to serve, then put in a quart of stock. Serve at once.
Ida E. Davis.
CREAM LIMA BEAN SOUP.
Soak T cup dried Lima beans in cold water over night.
Drain and cook about 2 hours in fresh water. Add 2 sliced
onions and cook until tender. Put through a potato press with
water in which beans were cooked;. to each cupful add i cup
of white sauce and milk or white stock. Salt and pepper.
Mrs. Robert Porter.
"In the husband wisdom, in the n r ife
14 SOUPS
CREAM PEA SOUP.
Cool ; pint oi peas in water to cover until tender (canned
peas iray be used) ; put through a potato press with water
in which they were cooked. A sbce of onion may be cooked
with them. Make a sauce of 1-3 cup each butter and flour
and i qt. milk, simmer 10 minutes and add the pea pulp, I 1-2
teaspoons salt and a dash of pepper. If desired stir in at the
last voiles of eggs beaten with 1-2 cup cream or 2 table-
spoonfe creamed butter. - Mrs. Robert Porter.
SPLIT PEA SOUP.
Cook i cup of split peas all to a mash and press through
a sieve, add milk, butter, salt and pepper, boil up once and
pour over toasted squares of bread.
Mrs. J. S. Haughey, Portland.
CORN SOUP.
Three medium sized ears of green corn, split grains
lengthwise with a sharp knife, and scrape out the pulp with
a dull knife, so as not to get the skins of the kernels, add I
pint rich milk or cream, and 2 pints of boiling water, bring it
to a boil and add butter the size of an egg, salt and pepper to
taste.
Mrs. L. C. Johnson, Grant's Pass, Ore.
Ferrill and Palmtag
Real Estate
and Insurance
313 G Street, Eureka, California
SOUPS 13
CELERY SOUP.
Wash one head of celery and cut in pieces, add one
pint of water and cook until soft. Boil one pint of milk and
one tablespoon of chopped onions together ; add this to the
celery and rub through a sieve. Melt a tablespoon of butter,
add one tablespoon flour and stir into the hot soup, add also
a teaspoon fuJ of salt and a little pepper, boil five minutes.
Mrs. O. W. Lord.
CELERY SOUP.
( )r.e big cup full celery that has been washed and cut
up; i potato, i onion, cook all together until '^nder, then run
through a sieve. Add milk-, thicken with butter and flour,
and season to taste. Cooked rice may be used to thicken the
soup. Pearl Clark.
MUTTON BROTH.
Three pounds of bone and meat, cover with cold water,
add 1-2 cup rice, pepper and salt, let simmer all day on back
oi : range, remove meat, strain and let cool all night. In the
morning remove grease and the broth is ready. Excellent in
sickness. Mrs. Monroe.
CREAM MUTTON SOUP.
After boiling a piece of mutton turn off the broth ; when
cold skim off the fat, return to the fire and let come to a boil.
add a tablespoon of flour to one well beaten egg, and one cup
of milk ; mix slowly with one cup of boiling soup, turn this
into the soup, season and set the kettle where it will simmer,
but not boil, for ten or fifteen minutes. Mrs. Condo.
SOUP BOUQUET.
Take a carrot, onion, parsley, celery and turnip and tie in
a thin piece of cloth, cook in soup till soup is sufficiently seas-
oned and all can be taken out without having to strain the
soup. Mrs. A. J. Monroe.
BrOS 218-220-224 Second Street
Furniture, Carpets, Rugs
"Educate men without religion and you make them hut
clever devils. "
16 SOUPS
NOODLE SOUP.
Cook 15 cents worth of soup meat 2 hours, add 1-2 can
tomatoes, cook 1-2 hour, strain or not to suit taste, add
noodles. Mrs. G. A. Taylor.
NOODLE SOUP.
Break I large egg and beat lightly, add 1-2 cup flour,
beat well, add 1-4 teaspoon salt and knead until smooth. Roll
into very thin sheets and dry on the board. Roll up the sheet
and cut into shreds. Dry one hour, boil in salt water ten
minutes. Soup : Boil 3 pints of milk, one sliced onion and
a bit of mace, melt 2 tablespoons butter and 3 tablespoons
flour, stir this into the boiling milk, season with salt, pepper
and celery, beat 2 eggs light and stir into soup just before
serving. "Fort Atkinson Cook Book."
OYSTER CHOWDER.
i quart oysters, canned or raw, 1-2 lb. salt pork; 4 large
potatoes ; I onion ; butter size egg.
Cut the pork in cubes and fry well, then add other .in-
gredients, except oysters, cover with milk and oyster liquor
Cook until potatoes are done, thicken with 3 rolled crackers,
add oysters, heat and serve. Mrs. R. D. Porter.
To the Housewives of Eureka:
We arc going to MAKE A STUDY of this Cook Book.
Our shelves will be found at all times stocked with
every article required in the preparation of any
recipe given in this book.
Yours for HIGH GRADE GROCERIES
Pederson, Quist & Co. ^ = sts
Gentlemen's Wear of All Kinds. None but the Best Kept in Stock.
FINE NECKWEAR A SPECIALTY
Agent for the Largest Knitting Establishment on the Coast.
The Up>to=Date
Haberdashery
F. J. BUCHANAN, 532 Second Street, Eureka, Cal.
SOUPS 17
OYSTER CHOWDER.
i quart oysters, fresh oysters preferred ; 4 large potatoes ;
i 1-2 pints milk; i tablespoon flour; I tablespoon butter; I
large tablespoon grated onion. Drain tjhe liquor from the
oysters and cook with it the onion and sliced potato. Rub
together the butter and flour and add it to the boiling milk,
also the oysters, salt and pepper. As soon as the oysters
are plump, add and turn over toasted squares of bread or
toasted oyster crackers. H. H.
NANTUCKET CLAM CHOWDER.
Twenty good sized clams ; separate neck from bodies and
chop the necks, or 2 cans clams; 3-4 cup clam water; 3-4 Ib.
fat salt pork ; i quart milk. Cut the salt pork, using no lean,
into tiny cubes, fry to a delicate brown. Skim out the scraps,
put them into large kettle with a quart or more of boiling
water and the clam water. Fry onions in the pork drippings
and pour into the kettle. Add potatoes and chopped necks
of clams, boil for 15 minutes. Add bodies of clams and
about 3 quarts of water and boil about 20 minutes. Canned
clams need less cooking. Add milk, thicken with flour, about
a cupful made smooth in a little milk. Add more salt if de-
sired. The recipe should make at least 5 quarts. Warming
over improves it. Fish may be substituted.
Mrs. W. CoggeshalL
CLAM BISQUE.
Heat to boiling i qt. of milk, add 2 tablespoons butter,
and 2 tablespoons sifted flour, rubbed to a cream. When it
thickens, add salt, cayenne pepper and 3 cups of clams chop-
ped fine. Let boil up once and serve with crackers.
- Mrs. R. L. H.
Humboldt Laundry, Inc.
Gentlemen's Work a Specialty
TELEPHONE, MAIN 124, 202-204 SIXTH STREET
MEATS
' 'Tis not the food, but the content
That makes the table's merriment.
Where trouble serves the board, we eat
The platter there as soon as meat
A little pipkin with a bit
Of mutton or of veal on it
Let on my table, trouble free
More than a feast contented me." Herrick.
TO BROIL IN THE OVEN.
Have a quick fire, let your baking pan, in which the
broiler stands, be well raised off the bottom of the oven, on
the shelf would be best. After the meat, steak, chops or what
you please, has been in the oven about 3 minutes, turn it, dot
it with bits of butter and cook for about 15 minutes.
Mrs. Henry Stern, San Francisco.
.SMOTHERED ROUND STEAK.
Heat in a skillet some lard, then add butter size of a mck-
ory nut. Roll the pieces of steak in flour that has been seas-
oned with salt and pepper, and blown quickly on both sides.
Then pour over it a little water and allow it to simmer gently
for half an hour or until tender. Miss May Burton.
Finest in the
Land
Grown on Our Own Ranges
On Bear Creek
TRY SOME FROM
RUSS MARKET
"There are none poor, but such as God disowns."
22 MEATS
A FLANK STEAK.
Trim a steak and score with a knife, salt and pepper
likely on each side, cook until brown in beef drippings and
serve very hot. Mrs. W. F. Harris.
HAMBURGER.
Rim 15 cents worth of round steak through a meat
grinder, also 10 cents worth of pork sausage, mix together,
add two or three eggs, salt, pepper and a little nutmeg. A
thick slice of bread soaked in water mixed with the meat and.
make all into flat balls, fry quickly in a hot pan in some foam-
ing butter. Slice over a little onion, if liked.
Mrs. G. H. Schultz.
Take a good sized round steak, slash until tender. Make
a dressing of bread crumbs well seasoned with butter, salt and
pepper, sage, onion and parsley. Spread it over the steak,
roll up and tie firmly. Brown 3 tablespoons of flour in a pan,
work in a good piece of butter, and add some water. Put in
the steak and bake in a moderate oven, basting it frequently.
BEEF LOAF.
Three Ibs. Hamburg steak, 2 well beaten eggs, 1-2 cup
butter or cream, I teaspoon salt, 1-4 teaspoon pepper. Mix all
well together, pack in pan and bake I hour.
Mrs. Robert Porter.
BEEF LOAF.
Grind 2 Ibs. round steak, 11-2 cups bread crumbs, 2
eggs, 21-2 cups milk, 1-3 cup butter, salt and pepper to taste.
Mix all well together with the hands, shape into loaf and bake
in a moderate oven. Brown on top before taking from oven.
Mrs. Ratzell.
For Drug's Medicines and a Nice Assortment
of Drug-g-ists Sundries
TRY FITZELL'S
Everything- is Fresh and Up-to-Date. Prices Reasonable
CORNER THIRD AND F STS. EUREKA, CAL.
MEATS 23
BEEF LOAF.
Chop or put through a meat grinder 3 Ibs, round steak,
1-2 Ib. salt pork, enough crackers to make a cup full, 2 eggs
well beaten, 1-2 cup of milk, salt and pepper. Mix all thor-
oughly together, shape into a loaf and bake 3-4 of an hour
with small pieces of pork or bits of butter on top.
Mrs. H. W. McLellan.
BUBBLING STEAK.
Pound well and cut into pieces as large as the hand a me-
dium sized round steak, then cut very thin strips of salt pork,
roll them up in pieces of steak, and tie at either end. Sear
them in a buttered skillet until well brown, and add enough
water to almost cover. Slice a small onion over the top, dust
with cayenne and black pepper, and simmer about 4 hours,
adding, water as needed. Thicken the gravy, add salt and
serve. Mrs. R. D. Porter.
POT ROAST OF BEEF.
This mode of cooking will make the toughest beef
tender. Get about 5 Ibs. of solid meat from the round of
beef, and put it on to cook over a hot fire in boiling water.
The kettle should be one that will set in the oven. Boil
slowly for three hours, serson well, remove the meat and
thicken the gravy with flour made smooth in water. Put the
meat back in the kettle, set it into the oven, cover closely and
cook until needed or about 3 hours.
Mrs. Dora Betterley.
CHILI CON CARNE.
This recipe came from Old Mexico. Cut tender beef or
chicken into squares and brown in lard .adding salt and black
pepper to taste, i finely minced onion, i clove of garlic, and a
few comina seed that have been pounded to a paste. Add
water and when about done, the pulp of 5 Chili peppers, stew
for a few minutes longer, \vhen it will be ready to serve.
Mrs. Jersey
''Better pay the cook than the doctor.
24 MEATS
Cut suet into small pLces ancl fry out in a heavy kettle.
Slice in an onion and fry until brown. Put in the meat,
which should be a piece of the rump or round, season with
salt or pepper and brown nicely on both sides. Add a little
water and let cook slowly on top of a stove for about three
hours. Mrs .O. W. L.
SPICED TONGUE.
Cook beef tongue until almost tender, then add 3 table-
spoons of brown sugar, 1-2 cup vinegar, i teaspoon each of
cloves and pepper and let simmer for 1-2 hour.
Mrs. W. S. Lamb.
PRESSED BEEF.
Cut up cheap beef and cook in just enough water to cover
it, keeping the kettle closely covered to retain all the, steam
and juices of meat. Cook slowly several hours until tender,
and the liquor is reduced to i cupful for 3 1-2 or 4 Ibs. of
meat. Take the meat off, remove the bone and gristly parts,
cut up fine and season to taste. Keep the liquor boiling and
for each 4 Ibs. of meat add 1-2 box of gelatine, then the chop-
ped meat, seasoning it highly with salt and pepper. Pour it
into a deep square pan and place a white board on it with a
weight: If there are any cold scraps of beef left over, boil
them with a veal shank, and acid some gelatine.
BOILED TONGUE.
Soak a fresh tongue over night in water to which has been
added some salt and some vinegar. In the morning put the
tongue on to cook in some cold water, add i teaspoon mustard,
2 teaspoons pepper, 2 teaspoons nutmeg, 16 cloves and 8 bay
leaves, boil slowly for 4 hours and skim while hot.
Mrs. Ansel Hannah.
If you 1 want g-oocl COFFEE y-o to
O. NILSON & CO.
They have the best Fifth St., Cor. of A
MEATS 25
BRAISED BEEF.
Brown a piece of fresh beef of a suitable size for a family
of 6 in 1-2 cup of hot beef drippings. Add enough water to
nearly cover it, 2 carrots, 2 onions, 2 turnips, and cook 3
liours or until the meat is tender. Take the meat out, strain
the drippings, put the vegetables through a potato press and
if the sauce needs more thickening than the mashed veget-
ables, add a little flour made smooth in cold .water. Salt and
-pepper should be added when the meat is about 2-3 done.
Grants Pass, Oregon.
ITALIAN STEW.
Cut up 3 Ibs. of lean beef and 6 onions and cook together
for 2 hours. Then add i cup of mild vinegar, i level tea-
spoon each of qinnamon, allspice, cloves and comina seed, 6
green peppers, chopped fine, and salt to taste. Add water
as needed, cook until tender and thicken with flour. This is
very nice", but might be liked better by Americans if the comina
seeds were not used. Mrs. Jersey.
SPANISH STEW.
3 Ibs | of beef ribs cooked in 2 qts. of water for 2 hours,
then add i qt. tomatoes, 3 chopped onions, 6 cloves, a pinch
of sage, little of the peel of orange grated, 2 bay leaves, and
i large chopped Chili pepper. Cook until tender, thicken with
'flour made smooth in cold water. Mrs. Jersey.
FRIED BRAINS.
Wash and remove carefully the outside membrane and put
into boiling water for ten minutes; the water should contain
ra few drops of vinegar. Drain, slice, dip in flour and fry.
SCRAMBLED BRAINS.
Brains can be cooked in this way when broken by careless
handling. Put into salted water for i hour, clean carefully
and wash in clear water. Chop up and mix with 6 well
beaten eggs. Scramble in hot drippings, season with salt and
* cayenne pepper and serve with toast.
"Maids must be wives and mothers to fulfill the entire und
holiest end of woman's being. "
26 MEATS
ROAST BEEF.
Buy the first, second or third ribs of beef and have the
ribs cut up and put aside for stewing or braising, but leave
the other bones in the roast except at the end which joins the
back bone. Sear the cut bides of the roast in some very hot
drippings to keep in the juices, then lay the roast on a meat
rack placed in a dripping pan. Dredge over with flour, salt
and pepper and place a piece of suet on top. Have the oven
very hot for the first 15 minutes, then gradually lessen the
heat, and cook for about I 1-4 hours. This length of time
should be sufficient for a roast that would serve a family of
8. Keep only enough water in the pan to just cover the
bottom, adding when needed boiling water. Baste fre-
quently. Mrs. Haughey.
YORKSHIRE PUDDING FOR ROAST BEEF.
Two cups of flour, 1-2 teaspoon salt, 3 well beaten eggs, 2
cups milk. Beat until smooth and bake 1-2 hour In a pan
containing some of the drippings from the roast or in the
same pan with the roast. Cut into squares and serve on the
platter with the roast. Mrs. A. J. Monroe.
YORKSHIRE PUDDING.
Beat three eggs very light, add 2 cups milk, 1-2 teaspoon
salt, and gradually i cup of flour. Use no baking, powder
or soda. Bake in buttered gem pans 3-4 of an hour and
serve with the roast. The batter should be very thin.
Mrs. J. Falk.
The Bank of Eureka
Capital Stock Subscribed, $200,000
Paid in Capital. .. 100,000
Surplus and Profits, 184,000
General Banking and Exchange Business
Corner E and Third Sts., Eureka, Cal
MEATS 27
VEAL CUTLET.
Take a cutlet and cut it into pieces about the size of an
oyster, season each with pepper and salt, then dip in egg
and roll in cracker crumbs. Put into the refrigerator 5 or 6
hours before you are ready to fry them. Mrs. B. F. Porter.
VEAL LOAF.
Chop 3 Ibs. of raw veal, add butter size of an egg, 3 table-
spoons of cream or milk, 4 powdered crackers, salt, I tea-
spoon black pepper and i large tablespoon sage. Mix thor-
oughly, form into a loaf, and bake 21-2 hours, basting fre-
quently with butter and water. Serve cold cut in thin slices.
Mrs. W. G. Dunnigan.
VEAL LOAF.
Three Ibs. uncooked veal, 1-2 Ib. salt pork, i cup of rolled
crackers/2 well beaten eggs, 1 teaspoon sugar, 1-2 teaspoon
salt, i teaspoon pepper. Chop the meat very fine or run
through a grinder, mix all thoroughly with the hands into a
loaf, and bake 2 hours, basting often. Serve either hot or
cold. Mrs. Mary McKay.
SPICED VEAL.
Use a meat grinder to chop 3 Ibs. of veal, 6 crackers, and
i slice of very fat salt pork. Then mix well with 3 beaten
e gg s ' T " 2 CU P tomato catsup, juice and grated nr.d of I
lemon and salt and pepper to taste. Mix well, make into a
loaf and bake slowly.
VEAL POT PIE.
Put on to cook in cold water 2 Ibs. veal, a breast piece is
best, and 1-2 cup of diced salt pork. Later add four good
sized potatoes, little pieces of carrot, turnip and a few sprigs
of parsley, i bay leaf, and salt and pepper to taste. Dump-
lings to be cooked in the stew for 5 or 10 minutes : Two cups
of flour, i teaspoon salt, i teaspoon baking powder, i table-
spoon butter, 2-3 cup milk and 2 well beaten eggs.
Mrs. S. F. Pine.
"Much which we think essen ial is merely a matter
of habit."
28 MEATS
DANGEROUS GASES IN MEAT PIES.
If a meat pie is cut and eaten hot there is no danger of
its Jbeing poisonous, but if set away to cool, be sure that there
is an opening through the crust down to the meat. Sometimes
the rising of the crust, while baking, causes the opening to
-close, and this should be guarded against.
MEAT PIE.
Cut a round steak in small pieces and boil until tender.
When almost, done, slice one onion and 6 potatoes, and boil
with the meat, season with salt and pepper and sage, adding a
lump of butter if not rich enough. When the potatoes are
done, thicken with some flour made smooth in water. Line
.a baking dish with crust, put in the meat and potatoes, cover
with a crust and bake to a nice brq\vn. The onion may be
omitted. Mrs. J. Falk.
MINCED LIVER.
Cut liver in small cubes and fry with salt pork, nearly
cover with water, add pepper, lemon juice, thicken the
gravy with bread crumbs. Mrs. D. McAdams.
TRIPE.
Tripe from the butcher's shop is ready to use, but one
in the country might have to clean it. W^ash thoroughly and
soak two hours or more until the dark comes off readily,
rinse in cold water, and lay in salt water a day, changing
often. The next day, cut in strips, whiten by laying in
buttermilk for a few hours. Boil in salted water until
tender.
The best recipe for foot comfort is a pair of
SOROSLS SHOES
They fit the feet, are comfortable and durable. You may be
sure you are getting- the best shoe, for the price you pay, when
3'ou bu}* a Sorosis Shoe.
Children's, $2.50, $3 Ladies' $3.50, $4, $5
AMERICAN SHOE STORE
504 Third St., Eureka, Cal.
MEATS
TRIPE SPANISH.
i Ib. well cooked tripe, sliced in small pieces. Let simmer
in i 1-2 pints of milk. Brown one large onion in butter,
add onion to tripe, pepper and salt, thicken with a little flour,
add 1-2 can of tomatoes. Mrs. S. A. Wandesforde.
ROAST SHOULDER OF LAMB.
Have a shoulder of lamb or veal boned and fill the pocket
with a dressing made from 4 oz. bread crumbs, 2 ozs. of the
raw meat, 2 tablespoons melted butter; i tablespoon chopped
parsley, i tablespoon grated onion ; salt and pepper to taste.
Roast in a covered pan. Make a sauce of 2 tablespoons
softened butter, tablespoon each chopped parsley, lemon juice,,
shallots or onion and beef extract. Draw the meat from the
oven, spread with sauce, return it to oven until melted and
serve hot. Oakland.
STEAMED LEG OF MUTTON.
Put a leg of mutton in a steamer over a kettle of boiling
water and keep it closely covered until tender, which will be
about 4 hours. The length of time will depend on the age
of the meat. Serve with currant jelly.
BOILED LEG OF MUTTON.
Put the leg on to cook in enough boiling water to cover it
well, to which has been added 1-2 cup good cider, vinegar and
teaspoon salt. Cook about 4 hours, or until very tender.
Serve with a sauce made from the liquor. Thicken it with
some flour made smooth in cold water, strain and then add 2"
tablespoons butter, a little more salt, small quantity of cayenne
pepper, and i cup of small green nasturtium seed chopped.
If fresh ones are not obtainable, pickled will do.
Mrs. Haughey.
PORK CHOPS.
Fry rib pork chops slowly until done and put on to a hot
platter. Brown tweet potatoes that have been boiled and
peeled in the fryings, dish up the sweet potatoes around the
chops. Serve with sour apple sauce and jelly cake.
"A cheerful look makes every dish a feast."
30 MEATS
SPANISH CHICKEN PIE.
Cut up and stew i chicken until tender. Prepare from
dried Chili peppers 1-2 tea cup of pulp, which is done by first
removing the seeds and grains (the hot part) and boiling
until soft, then scrape out the insfde with a knife. Add this
pepper pulp to the chicken, also 18 pitted olives, 12 raisins,
i tablespoon grated onion, or if preferred a little garlic. Salt
to taste and thicken with flour made smooth in a little cold
water. Fifteen minutes before time to serve, turn into a
baking dish, large enough so that it will be about 2-3 full, and
cover closely to form a crust with biscuits made by the
following rule : One quart flour, 3 heaped teaspoons baking
powder, i level teaspoon salt, sifted well together and made
into a soft dough with milk. Do not knead or handle any
more than necessary, turn on a well floured board, press out
an inch thick, cut into biscuits, dip each one into melted
butter and lay over the chicken closely, except, in one space
in the middle. The chicken should be boiling hot, or the
underside of the crust will be soggy. Bake in a very hot
oven. Any meat pie is nice covered in this w^y.
Mrs. Haughey.
SAUSAGE ROLLS.
Make a dough as for baking powder biscuits, roll and
cut into pieces 4 in. wide and twice as long. Take fine sausage,
put 2 or more pieces in the dough, roll up, press the ends to-
gether, and bake 1-2 hour. Very nice for picnics.
Mrs. Norton Pine.
MEATS 31
SWEET BREADS.
The sweet bread is the Thymus gland found in the neck
of the veal. It should be soaked i or 2 hours in cold
water, parboiled 20 minutes, then plunged into cold water to
harden. Take out and drain and remove the pipes and
membrane. They may then be cut into thin slices, fried,
stewed or served with any meat sauce one likes. Use i can
mushrooms and one pair of sweet breads diced, dredge with a
little flour and brown quickly in hot butter, seasoning with
.salt and pepper. Sweet breads are also very good served
with Spanish meat sauce.
MOCK SWEET BREADS.
Housekeepers who like to try new dishes may be glad of
the following recipe. Chop 2 Ibs. of veal and 1-4 lb. of veal
.suet very fine, soak a good sized roll or piece of bread in water
and beat up lightly. Then mix this with the veal, add suet,
the grated rind of i lemon, salt and pepper to taste, very little
nutmeg, and 2 eggs, shape like sweet breads, dip in beaten
eggs and bread crumbs and fry to a golden brown.
Mrs. E. D. Hatch.
TO BONE AND BOIL A HAM.
First take out the small bone that runs across the large
end of the ham. Laying the ham skin side down on the table,
split it lengthwise on the meat side following the bone, and
trim the bone out carefully. One should have a very thin,
sharp knife. Make notches in the rind to hold the cord, and
tie it up very lightly so that the slices will look well. Be sure
that the cord is stout enough to hold it. Put it on to cook in
plenty of cold water, and boil slowly. It usually takes 31-2
or 4 hours for a 12 lb. ham. Peel the rind off when cold.
Wiith a little practice one can bone a ham easily and with no
waste,- and the slices have a much better appearance.
Mrs. A. Bacon.
PICKLED PIGS' FEET.
Scald and scrape the feet until perfectly clean and cook
until tender in salted water. Take out of the liquor and when
cold put in an earthen crock. Add some whole pepper
-corns, and cover with vinegar. Lay a heavy plate on to keep
the feet under the vinegar. Mrs. A. Bacon.
"Economy of food is the wealth of nations."
32 MEATS
BACON AND APPLES.
Take very tart apples and without peeling cut into slices
1-2 inch thick and remove the cores. Fry thin slices until
crisp, remove the meat and fry the apples in part of thi bacon
fryings, adding sugar to taste.
FRIED BACON OR SALT PORK.
This is a delicious way to cook bacon or salt pork. Soak
the slices in milk 20 minutes or 1-2 hour. Have the pan
moderately hot and fry a slice that has not been in the milk
to grease the pan, then roll the other pieces in flour and fry
to a delicate brown, using the milk to make a gravy.
Mrs. Monroe.
KIDNEY STEW.
Two beef kidneys, 2 bay leaves, I cup stewed tomatoes, I
large onion, salt and pepper. Clean and slice the kidneys, boil
about 45 minutes with the bay leaves, then add the potatoes
and onions and cook about 15 minutes. Thicken gravy with
flour and season with salt and pepper. Ethel Langford.
KIDNEYS AND ONIONS.
Two beef kidneys, 5 large onions, salt and pepper. Clean
the kidneys, slice and fry brown on each side, then add
sliced onions, and cook for about 'twenty minutes longer.
When done, mix a heaping tablespoon of dry flour into the
onions and kidney, and when browned add enough water to
make a gravy. Season with salt and pepper.
Mrs. George Langford.
M. F. Gillette Main 547 Wm. Heasman
Ileasman &, Gillette
Booksellers
PIANOS Stationers ORGANS
News Dealers
Music, Musical Instruments, Toys, Etc.
Pianos and Organs Tuned and Repaired.
4i5 F St., Eureka, Cal.
MEATS
FRIED CHICKEN WITH OYSTERS.
Dress and cut up a young chicken at the joints so as to
have it ready to serve. Dredge it with flour, season with
salt and pepper, at?d fry until done and nicely browned in
good drippings or butter. Make a cream sauce with one
heaped tablespoon flour mixed in'i tablespoon hot water, add
gradually I cup hot cream or good milk, season with salt,
pepper or lemon juice. Plump I pint, of oysters in I table-
spoon butter, lay them upon the chicken, and pour the sauce
over the whole. Mrs. M. J. Balcom.
BOILED CHICKEN.
Stuff with rich bread dressing, sew up in a thin cloth,
place in salted boiling water, in which a tablespoon of vinegar
has been placed. Boil until tender, remove some of the water
and thicken for gravy. Best for an old fowl.
Mrs. E. C. Pentland.
ROAST DUCK.
Stuff or not as preferred, baste a few minutes at first with
hot water to which has been added an onion and salt. Then
baste with butter and a little flour. Allow for roasting about
1-2 hour for domestic, or from 25 to 30 minutes for wild
ducks. Serve hot with sauce made with the giblets and
currant jelly. Garnish with sliced lemon.
Miss M. A. Duggan.
STUFFING FOR TURKEY.
Soak i loaf of very dry bread in cold water and squeeze
out with the hands. Mix well with I small grated onion, I
qt. of oysters, 3 beaten eggs, 1-2 cup of melted butter, i tea-
spoon powdered sage, salt and pepper to taste. Mrs. H.
LIVER DUMPLINGS.
i Ib. of liver, finely minced, 1-2 Ib. bread crumbs, 2 eggs
beaten light, butter size of an egg, salt, pepper and herbs,
and flour enough to shape them into balls. Cook in boiling
soup or stew. Mrs. F. C. Ziegleman.
"A good wife is she of whom the least is said, cither
good or bad. "
34 MEATS
If any kind of meat is to be kept without ice, dredge it all
over with flour, taking ore that every spot is covered, dust
with black pepper, and hang it up so that it does not touch
the 'wall. It is easily washed off when the meat is wanted.
DUMPLINGS.
i egg well beaten, i cup of milk, 2 teaspoons baking
powder, little salt and flour until as thick as you can stir.
Drop with a spoon in a boiling stew, cover tightly, and cook
about 15 minutes without removing the cover.
Mrs. W. F. Stout.
DUMPLINGS.
Sift together 2 cups flour, 2 teaspoons baking powder, a
little salt and mix with water until they will drop from the
spoon. Drop into boiling stew or soup and cook for 15 min-
utes without removing the cover. Dumplings made in this
manner are very light and digestible. Mrs. J. Bacon.
SWEET DUMPLINGS.
Beat together i egg, i tablespoon sugar, pinch salt, a little
grated nutmeg, 2 tablespoons melted butter, 2 or 3 tablespoons
milk, about 1-4 teaspoon baking powder, and flour enough to
make a soft dough, adding chopped raisins if desired. Drop
from a teaspoon into boiling soup and boil several minutes.
Mrs. Otto F. L. Herse.
A chicken or a turkey is young if the point of the breast
bone between the legs is soft and moves about easily when
pressed with the finger, but if the gristle has hardened into
bone the fowl certainly is old.
MAY C. FITZGERALD
FASHIONABLE
MILLINERY
432 3D STREET EUREKA, CAL.
MEATS 35
CHICKEN PIE.
Cook chicken until it is perfectly tender, salt to taste,
place the pieces flat in a stone baking dish, a milk crock will
do, make a gravy of the chicken broth, pour part of it over
the chicken, not covering it, however. Crust for the pie as
follows : Two cups flour sifted with 2 teaspoons baking
powder, i teaspoonful salt, 3 tablespoons butter well mixed
with the flour. Beat i egg, add to it i cup sweet milk and
stir it. into the flour. Drop the batter by spoonfuls over the
chicken, bake from 30 to 45 minutes. Approved by Mrs. W.
H. McMillan.
SMOTHERED CHICKEN.
Cut chicken up as for frying, roll each piece in flour,
which has been seasoned with salt and pepper. Have butter
and lard hot in the skillet, put the chicken in, pour in i pint
of boiling water, add half of a chopped onion, cover tightly
and bake in a hot oven. Uncover the pan, brown slightly, re-
move the chicken and make a gravy in the pan.
Mrs. Otto F. L. Herse.
TAMALES.
An old fat hen makes the best tamales. Cut it up and stew
in plenty of water until tender. Put about 90 dried corn husks
to soak in tepid water to make them pliable ; prepare a cup of
red pepper pulp or use 3 heaping tablespoons Chili powder,
and add it to the stew' when the chicken is done. Also salt
an onion that has been browned in butter, garlic may be
used if liked. Pour off half the liquor, leaving the chicken
in one kettle with just enough liquid to cover it, thicken the
stew with flour made smooth in water.
Make a thick dough in the other kettle by stirring into
the boiling liquor the best white corn meal sifted with about
2 tablespoons flour to prevent lumping and add more salt.
Mexicans grind corn fresh every time, but for American
taste the corn meal answers very well.
To fill the tamales lay upon a table overlapping from you
7 or 9 corn husks, according to size, and on the one nearest
you put. some chicken stew, 3 olives, and 5 raisins. On the
remaining husks put a thin layer of the dough, rolling it out
with a well floured rolling pin. Roll the tamales like a jelly
"For age and want save while you may.
36 MEATS
cake, tie up the ends securely with a narrow strip of corn
husk. If a hen is not fat, add plenty of beef drippings to
the stew. One hen will make n tamales, making 10 from
the chicken and i from the giblet. Mark the giblet tamale
with a twine.
Pack closely in a steamer, cover tightly and set over boiling
water in which has been placed several whole cloves. Cook
4 hours or until time to serve. Veal makes good tamales, and
beef is often used. 31-2 Ibs. of meat will be equal to a hen.
Mrs. R. L. Haughey.
"To leave content with small means, to use elegance
rather than luxury and refinement rather than fashion."
SPANISH HASH.
Brown 2 tablespoons of minced onion in a piece of butter
size of an egg, add 2 cups of any kind of cold chopped meat
2 cups of tomato juice, pulp of 2 Chili peppers, 12 seeded
olives, and i teaspoon salt. Put in a baking dish a layer
of cold boiled rice, cold chopped potato and then a layer of
meat. This should make just 2 layers of rice and 2 of
meat, finishing with rolled crackers and a little grated cheese
on top. Mrs. L. C. Johnson, Grant's Pass, Ore.
RAGOUT OF BEEF A LA MODE.
Cut cold beef into pieces about i inch square and allow to
i pint of meat, i tablespoon of butter, same amount of flour,
Worcestershire sauce and mushroom catsup, 1-2 pint of
stock or gravy, salt and pepper to taste. Mrs. M.
north mountain Power o<
ELECTRICAL
SUPPLIES
318 F STREET, EUREKA, CAL.
MEATS 37
CORN BEEF SOUFFLE.
Two cups of cold cold cooked corn beef chopped. Make a
sauce of 3 tablespoons butter and 3 tablespoons flour, adding
i 1-2 cups of milk, and seasoning with i tablespoon lemon
juice. A few drops extract of celery, cayenne pepper, salt,
and i-2 teaspoon grated onion. When somewhat cool, stir
in the beaten yolk of 3 eggs, the chopped beef and fold in
the stiffly beaten whites of 3 eggs. Pour into a buttered
pudding dish, which should be about 2-3 full to. allow for
rising, and bake 25 minutes in a moderate oven.
Mrs. Walter Tuft.
VEAL PUDDING.
Slice veal in pieces 1-2 inch thick, butter a pudding
dish and have ready 2 cups of boiling rice. Fill the pudding
dish with alternate layers of rice and meat, finishing with the
rice, and seasoning each layer. Pour over all i cupful of
milk to which has been added a beaten egg. Bake 45 minutes.
BAKED MINCE ROLL.
This is quite a dainty dish which can be made out of the
scraps of cold beef, ham or tongue. Pass the meat through a
grinding machine, add bread crumbs, season with parsley,
pepper and salt and work in a beaten egg. Make a nice
short crust, roll it out, place the meat upon it, and fold the
pastry over so as to make a neat roll. Bake 1-2 hour and
serve with thick brown sauce. Mrs. William Morton.
PRESSED CHICKEN.
Cut up a chicken as for stewing, cover with cold water,
place over a moderate fire, and allow it, to simmer gently until
the meat will fall from the bones. One tablespoon of salt
should be added when the chicken is about done. Take the
meat from the bone, cut into small pieces, return the bones
to the liquor, and boil to a pint. Strain, season to taste, mix
with the chicken, and pour while hot, into a mould that has
been wet with cold water. Keep in a cool place over night.
When ready to serve, turn it out of the mold, and garnish
it with parsley. Mrs. L. C. Johnson, Grants Pass, Ore.
"When attention to details is practised every day, company
will cause no agitation in the household."
38 MEATS
TO USE LEFT OVER CHICKEN OR TURKEY.
Cut up equal parts of the cold fowl and cold boiled potato.
Put in layers in a baking dish, cover with a cream sauce,
then with a roll cracker, dot with bits of butter and bake 30
minutes or so. Mrs. H. H.
SCALLOP CHICKEN.
One chicken weighing about 4 1-2 Ibs., i can mushrooms,
i grated onion, 4 sweet breads, 4 cups of milk or cream.
Boil the milk bread and sweet bread separately and then cut
up as for salad. Heat four tablespoons of butter, add 5
even tablespoons of flour, and stir in the milk. Put chicken
and other ingredients in the sauce, season with salt, pepper
and a little nutmeg, turn all into a baking dish, cover with
bread crumbs, place bits of butter on top and bake 20
minutes. The mushrooms and sweetbreads may be omitted.
Mrs. A. W. Hill.
CHICKEN CROQUETTES.
Take equal parts of cooked chicken and oysters, chopped
fine and mixed with a cup of sifted bread crumbs, butter size
of an egg, 2 well beaten eggs and salt and pepper to taste.
Form in rolls and fry in deep fat.
Mrs. C. E. Robinson, Philadelphia, Penn.
Some hae meat that canna eat,
And some would eat that want it ;
But we hae meat and we can eat,
So let the Lord be thankit." Burns.
Dr. C. L. Bonstell
DENTIST
4OO F Street, ExireKa, Cal.
Rooms 4 and 5. Xew Ricks Building-
.;
Office Hours: 9 to 12 A. M., 1 to 5 P. M. Suudays 10 to 12
PEPPER 39
PEPPER.
Of this aromatic berry or fruit there are several kinds.
The black comes from berries which grow on vines some-
thing- like grapes. Each berry contains a seed which is black
when dried and is the pepper of commerce. Black pepper
is much more irritating than white, and even small quan-
tities produce detrimental effects on the digestive organs.
White pepper is made by steeping the black berries in lime
water and rubbing off their hard outer coats. Cayenne
pepper is made from the dried pods of various species of
capsicum. It is stimulating, and though not used as com-
monly as black or white pepper, is much more wholesome.
Chillis is the Mexican name meaning pods.
c 'r ctt^
I
.
*
.
FISH
"The ornaments of a home are the guests who frequent it/'"
SAVORY BAKED FISH.
Clean and skin any kind of white fish, cut it into pieces
large enough for a serving. Put into a baking dish I large-
tablespoon of butter, 1-2 cupful water, sprinkle a little chopped
parsley and onion over the bottom of the dish, then put in
the fish with a seasoning of salt and pepper. Cover with a
thin layer of bread crumbs, some chopped parsley and onion;
put a small piece of butter on top and bake for 30 minutes.
Mrs. E. I. Hatch.
FRIED SMELTS.
Clean, wipe dry and season with salt and pepper, dip in
beatened egg, then in flour alternately until well coated. Fry
in deep fat for 20 minutes, drain and serve, garnished with
sprigs of parsley and slices of lemon. Mrs. Herse.
SALMON TURBOT.
Boil fresh salmon in salted 20 or 30 minutes, drain, remove
the bones and pick up in small pieces. Make about the same
amount of rich cream gravy as there is fish. Pour over the
fish and blend, place in a baking dish, sprinkle with bread
crumbs on top, dot with bits of butter, moisten with a very
little milk, and bake in a hot oven until brown. Mrs. Switzer.
SALMON CROQUETTES.
One can of salmon, or the same quantity of fresh cooked
fish, minced fine, 2 large Irish potatoes boiled and mashed,
1-2 of a small onion, chopped, 2 eggs, salt and pepper, and 2
tablespoons Worcestershire sauce. Beat these ingredients to-
gether until very light. Make into balls, roll into cracker
dust, and fry in boiling lard. Mrs. Willard Wtells.
"The woman's cause is man's, they rise or sink
Together, dwarf'd or Godlike, bound or free. "
44 FISH
HALIBUT ON TOAST.
Take a cupful of cold cooked halibut or salmon, freed from
skin and tones and finely chopped. Set a cupful of milk or
cream in hot water until hot. Melt a tablespoon of butter
and add a tablespoon of flour, a dash of cayenne, a salt spoon of
salt, and gradually the hot milk or cream, I tablespoon lemon
juice, the fish and 3 tablespoons grated cheese. When thor-
oughly hot, spread out on thin toast or crackers, sprinkle with
a little minced parsley and serve. Mrs. C. H. Eisner.
BOILED HALIBUT.
Take the cut next the tail, soak in vinegar and cold water
for .15 or 20 minutes, then scrape and wash it clean. Sew
it up in a piece of cheese cloth, cook in boiling salt water over
a moderate fire, allowing 10 minutes to the Ib. after it com-
mences to boil. Tuin the fish over when about half done, sorve
with egg sauce or drawn butter.
BOILED SALMON.
Select the head end of a good sized salmon, cut up the
head, sew up in a piece of cloth to keep from breaking, put
into boiling salted water and cook, allowing 15 minutes to the
pound. When done remove the skin and cloth very care-
fully, garnish with slices of lemon and parsley, and serve with
drawn butter sauce, or a white sauce with parsley and lemon
added. Mrs. Haughey.
CURRY OF COD.
i Ib. of cooked cod, 2 oz. of butter, 2 onions, i apple, I
teaspoon lemon juice, 1-2 pint of milk, i tablespon curry
powder, i tablespoon flour. Remove the skin and bones from
the cod and set aside. Melt the butter in the saucepan, chop
the onions and fry them a pale golden brown, mix the flour and
curry powder together and stir in, now add -He lemon juice,
which helps to keep the curry in good color, put in the chopped
apple, add milk and stir over a slow heat until it boils. Simmer
gently for 1-2 hour, stirring occasionally, add the fish broken
in large flakes, a teaspoon cf tomato sauce, and cook for 10
minutes. Serve on a hot platter with a border of hot rice.
Mrs. E. I. Hatch.
FISH 45
COD FISH.
Soak the cod fish over night in cold water. Boil in one
piece without breaking until done, add sliced onions that
have been browned slowly in melted butter, and serve very
hot. Mrs. M. J. Swithenbank.
SALT COD WITH PARSNIP PUREE.
Soak 3 Ibs. of salt cod at least 12 hours in cold water.
Put the cod into a stew pan, and simmer below boiling point
until cooked, drain well, place in a dish and cover with the
following sauce: 11-2 oz. butter, 11-2 oz. flour, i pint of
milk, and 2 hard boiled eggs chopped. Have ready 6 parsnips
boiled, mashed and beaten up with i oz. butter and 1-2 cup
of cream or milk. Season to taste and serve around the cod,
garnished with cut slices of lemond. Mrs. E. I. Hatch.
OYSTER STEW.
Make a gravy of melted butter, flour, oyster juice, pepper
and salt, Worcestershire sauce and extract of beef. When
boiling add the oysters and serve.
OYSTER PIE.
Line a deep pudding dish with thinly rolled pie crust,
generously flaked with little dots of butter, and fill the dish
with alternated layers of oysters and cracker crumbs, seasoned
with butter, salt, pepper and nutmeg. Add a cup of oyster
liquor to a cup of rich milk, thicken with flour, and pour into
the pie, dot with a piece of butter the size of a walnut, cover
with a thin 'crust and bake in a moderate oven.
Mrs. S. F. Pine.
OYSTER LOAF.
Cut an oblong piece from the top of a loaf of bread,
butter the walls and fill with oysters (about i qt.), adding i
tablespoon chopped parsley, 1-2 cup of milk or cream, small
bits of butter, salt, pepper and 2 drops of Tobasco sauce.
Put on the upper crust and lay on a baking dish, pour oyster
liquor over it, cover and bake 20 minutes, basting with the
oyster liquor. Lift carefully onto a platter and serve hot,
cutting it into slices. Mrs. A. W. R. Berr.
who provide the food of the world decide the health
of the world. "
46 FISH
CREAMED OYSTERS.
One cup of cream, i tablespoon butter, season with salt,
pepper and cayenne, bring to a boil and thicken with i table-
spoon of corn starch, add i qt. of Eastern oysters and juice
and one well beaten egg just before serving. Serve with
.sandwiches. This amount is enough for 6 people.
CLAM PIE.
Fifteen clams chopped, i cup of clam liquor, i cup of
scalded milk, i cup of rolled cracker, 4 well beaten eggs,
.salt, pepper and butter to taste. Mix all together, turn into a
greased pan, cover tightly and bake i 1-2 hours.
Mrs. H. J. Bridges.
SHRIMPS A LA NE\VBERG.
Chop 2 cans of shrimps. Mix together the yolks of 2
eggs, 1-2 teaspoon mustard, i tablespoon Worcestershire
sauce and i cup of milk, cook until thick, salt to taste, add
shrimps, and pour over hot buttered toast.
Catherine Johnson, San Francisco.
CREAMED CRABS.
Melt i tablespoon butter, add i tablespoon flour, i cup of
hot milk, or cream, salt and pepper, and lastly the shredded
crab. Serve in pastry shells or on toast. Mushrooms add
greatly to the delicacy of this dish. Chicken, veal or lobster
may be used instead of crab. Mrs. A. J. Monroe.
CRAB SPANISH.
To the meat of one crab add i cup of canned tomatoes,
i tablespoons butter, i tablespoon flour, salt and cayenne
pepper. Bake in shells. Mrs. W. S. Easl'ey.
MEAT AND FISH SAUCES
"It is the bounty of nature that we live, but a philosophy
that we live well."
The foundation of nearly all sauces is the same, remem-
bering to keep the same proportion each time. Melt two
level teaspoons butter and stir into i heaped tablespoon flour,
adding I coffee cup of liquid. For white sauce use milk, for
tomato sauce use strained tomato juice, and for brown
sauce, first brown the butter and flour, then add some good
soup stuff, season each sauce to taste.
MUSTARD SAUCE.
Two tablespoons flour, browned in butter or beef drip-
pings, add good soup stock or beef extract in water, 3 tea-
spoons mustard, 2 tablespoons vinegar, i tablespoon sugar,
salt to taste, add 4 hard boiled eggs, that have been shelled
.and chopped fine. Mrs. Schultz.
MINT JELLY FOR ROAST LAMB.
Crush 6 or 8 large sprays of mint and steep 1-2 hour in i
cup of boiling water. Dissolve 3 teaspoons gelatine in 3-4
cup of cold. water, and pour the mint over the gelatine,
adding 3-4 cup of sugar, juice of i lemon and 2
drops of green coloring. Strain intomoulds.
Mrs. A. W. Berr.
OYSTER SAUCE FOR ROAST TURKEY.
One pint of oysters, 1-2 lemon, 2 tablespoons butter, i
teaspoon ftil flour, i teacup rich milk, cayenne pepper and
nutmeg to taste. Stew the oysters in their liquor for five
minutes, then add the milk ; when this boils strain and return
to the saucepan, thicken with flour wet with cold water, stir
well, adding the butter and seasoning, boil i minute, squeeze
in lemon juice, shake well and pour out. This is excellent
for any sort of roast fowl. Mrs. M. A. Duggan.
"Prudent men choose frugal wives,"
48 MEAT AND FISH SAUCES
HOLLANDAISE SAUCE FOR FISH.
One tablespoon batter, i tablespoon flour, 1-2 pint boiling
water, yolks of 4 eggs, juice of one lemon. Heat the butter in
a saucepan, add the flour well, then slowly add the water, re-
move from the fire, and stir in the beated yolks. Return to
the stove but do not boil, and add lemon, salt and red pepper
to taste. Mrs. A. J. Monroe.
HOLLANDAISE SAUCE.
Cream 2 tablespoons butter and 3 tablespoons flour, stir
in 3 cups of good boiling soup stuff, add the juice of a half
of a lemon and the yolks of 3 eggs beaten alike. Keep hot tor
5 minutes, add a little more butter and sugar and nutmeg, if
liked. Mrs. Schultz.
SPANISH MEAT SAUCE.
Cook together 6 tomatoes, 2 bell peppers and 2 cloves of
garlic, strain and mix it with a brown gravy, or with the
liquor from a pot roast. Thicken with flour, if needed, and
add salt to taste. Mrs. C. W. Richardson.
"A perfect sauce is the promoter of digestion and the aid
to nutriment. When a contrary effect is produced, something
is wrong with the sauce."
FRENCH MUSTARD.
Mix together until smooth 3 tablespoons mustard, 2
tablespoons sugar, i level teaspoon salt, and I egg. Pour
on I cup of boiling vinegar, stir until perfectly smooth, add
i tablespoon of olive oil; if covered tightly will Keep indefi-
nitely.
FRENCH MUSTARD.
Beat 2 eggs and i teacup of thick cream, i teaspoon each
of butter and sugar, i teaspoon salt, and 1-2 cup mustard.
Cook over boiling water until thick, then add slowly i cup
of sharp vinegar. Mrs. E. C. Pentland.
MEAT AND FISH SAUCES 49
HORSE RADISH SAUCE.
Mix together i cup of grated horse radish sauce, 1-2
cup sifted cracker dust, and when ready to serve add 2 cups
or more of boiling milk. Stir until smooth, add butter size
of an egg, salt and cayenne pepper to taste.
WORCESTERSHIRE SAUCE.
Six anchovies, I oz. cayenne, i oz. black pepper, i grated
nutmeg, i oz. salt, 6 cloves of garlic, i oz. of cloves, 2 qts. of
vinegar. Mash the anchovies, mince the garlic, mix to-
gether, and put into a jar for two weeks, then strain and seal
tightly. Keep in a dry, cool place.
EGGS
''Like a woman, when an egg is good,there is nothing better;
when it is bad, there is nothing worse."
BOILED EGGS.
"Eggs badly boiled are good things spoiled."
Put the eggs into a saucepan and pour on enough boiling
water to cover them well, let it simmer on the back of the
range for six minutes or less, but do not boil. Eggs cooked in
this way will be creamy cl ar through and when boiled will ba
leathery and indigestible.
OMELET.
Have a good fire and use a smooth spide- or dripping pan.
Separate and beat six eggs very light, add six tablespoons
water, salt and pepper to taste. Melt good beef drippings in
the pan, do not use butter as it scorches, and when hot turn in
the omelet. Slightly brown it on the under side, place it in
a hot oven until set, fold 1-2 over, lay upon a hot platter and
serve immediately. Milk will make an omelet tough.
FRENCH OMELET.
Six eggs beaten separately, tablespoon melted butter, 11-2
cups boiling milk, mixed with i cup bread crumbs, salt and
pepper to taste, mix all together, fry in hot suet drippings and
finish in the oven. Mrs. Logan.
EGGS WITH HOLLANDAISE SAUCE.
Brown two tablespoons flour in a piece of butter, pour in
enough hot water to make a gravy, add some sa'lt, dash of
pepper, a little sugar, vinegar to taste, or lemon juice. Pour
over hard boiled eggs or eggs that have been fried. If for
fried eggs, use a heaping tablespoon finely cut bacon instead
of the butter. Mrs. Schultz.
"When alone, we have our thoughts to watch, in our
families our tempers, and in society, our tongues.
52 EGGS
EGGS A LA GOLDEN ROD.
Make a roux of i tablespoon butter, i tablespoon flour and
1 cup milk. Add the whites of 4 hard boiled eggs finely
chopped, season with salt and pepper, pour over toast, sprinkle
2 tablespoons chopped parsley and then press the yolks of the
eggs through a sieve and sprinkle over all.
Mrs. F. E. Herrick.
OMELET.
Three eggs well beaten, i cup sweet milk,. 1-2 teaspoon bak-
ing powder, salt and pepper to taste, fry in a well buttered pan
or bake. Cover the pan. Mrs. Jessie Rose.
OMELET.
Separate and beat six eggs, 1-2 pint milk, six teaspoons
corn starch, i teaspoon baking powder, little salt, add the
whites of the eggs last, fry in a hot pan buttered, and when
brown, roll and serve immediately,
brown, roll and serve immediately. Mrs. W. F. Stout.
BAKED OMELET.
Stir 5 tablespoons sifted flour into 3 pints of milk, strain
through a sieve and add the well beaten whites of 8 eggs. Pour
into a large drpping pan, spread on the whites of the eggs
beaten stiff and bake quickly.
VEGETABLES
"If fresh meat be wanting to fill up our dish,
We have carrots and pumpkins and turnips and fish."
"In speaking of vegetables, I must add a few words in favor
of the further adoption in this country of the French practice
of using for soups the water in which vegetables generally (ex-
cepting potatoes) have been boiled. When we boil cabbage,
turnips, carrots, celery, etc., we dissolve out of them a large
proportion of their salts without which we become victims to
various ills."
Put vegetables into plenty of boiling water, do not let it
stop boiling, and take them out as soon as done.
Potatoes become unfit for food if exposed to the light or
air. Keep them well covered and in a dark place. A potato
exposed to the sun or wind will turn green. Probably the best
method of cooking potatoes is steaming them in the skins. If
peeled and then boiled, a large amount of salts are lost. Old
potatoes that are shriveled or sprouted are improved by being
peeled and kept over night in plenty of cold water.
Old potatoes that are too small to peel can be steamed un-
til done. Peel arid pour over them enough cream to coat
each potato well, put in the baking dish, sprinkle with grated
cheese, salt and cayenne pepper, brown in the oven and serve
very hot. Mrs. Haughey.
POTATO PUFF.
-Boil and mash potatoes in the usual way, beat up very light
with milk or cream, salt to taste, put into a baking dish, smooth
over the top, brush with the yolk of egg, dot with butter, and
dust very lightly with flour. Brown in a hot oven.
Office Hours: 9 to 4 Residence 2025 H Street
Tel. Main 641 Tel. Main 1982
Other Hours by Appointment
Dr. E,. A. LeatHerwood
OSTEOPATHIC PHYSICIAN
GROSS BUILDING, EUREKA, CAL.
"Time, which is the most valuable possession is the most
trifled with. "
54 VEGETABLES
STUFFED POTATOES.
Bake large potatoes of an even size. When done cut each
one in 2 lengthwise, remove the inside, leaving skin smooth.
Mash the potato, beat up light with salt, pepper and cream,
fill the skins, cover with greated cheese, or a meringue and
return to the oven to brown. Mrs. J. J. Van Hovenburg.
CREAM POTATOES.
Peel and boil small potatoes and pour over them a cream
sauce, made by stirring i tablespoon butter and I. tablespoon
flour together and adding 1-2 pint boiling milk, salt and
pepper to taste, and slice two hard boiled eggs over the top.
Mrs. Ethel Langford.
SCALLOPED POTATOES.
Peel and slice the required number of potatoes, fill a dish
with alternate layers of potatoes and rolled crackers, seasoning
the layers with salt, cayenne pepper and grated cheese.
Finish with roll crackers, put bits of butter on top, cover with
milk and bake. Mrs. Haughey, Portland, Ore.
BAKED SWEET POTATOES.
Pare and boil sweet potatoes about 10 minutes, drain and
put them in a dripping pan, season with salt, pepper and
melted butter. Bake till done, a delicate brown.
- SCALLOPED POTATOES.
Butter a baking dish and fill it with alternate layers of cold
cooked sliced potatoes and sliced onions, season with salt,
pepper and bits of butter and the onions sprinkled with flour,
and almost cover with milk. Bake 30 or 45 minutes.
Mrs. E. C. Pentland.
Coal
...
Is offering- a Superior Quality-of Australian Coal for heating- or
Booking- purposes, sacked or in bulk. Phone orders, Main 216.
VEGETABLES 55
BAKED PARSNIPS.
Boil parsnips,, mash smooth, season with salt and pepper,
and turn into a shallow baking pan, buttered. Covered with
rolled cracker and bits of butter and brown in a hot oven.
BAKED TOMATOES.
Select large firm tomatoes, cut a round piece from the top
of each, scoop out the soft parts and seeds and fill with the
following stuffing: 2 tablespoons chopped parsley, 2 oz. but-
ter, 2 oz. bread crumbs, i teaspoon of onions grated, yolks of
2 eggs, the chopped tomato, salt, pepper and a little nutmeg.
Replace the tops, place closely together in a buttered baking
dish, sprinkle with bread crumbs, and bake about 15 or 20
minutes. Mrs. E. I. Hatch.
FRIED TOMATOES.
Slice green tomatoes quite thick, roll in flour, season with
salt and pepper and fry to a delicate brown in good beef drip-
pings.
SPINACH ON TOAST.
Wash carefully and tie the spinach in bunches and cook in
salted water until done. Drain it, cut the strings, and lay on
buttered toasted slices of bread, and cover with a cream dres-
sing made of milk, butter, pepper and salt, thickened with a
little flour made smooth in cold milk. Lillie Lagerquest.
When cooking asparagus or cauliflower, always save the
water and on the following day have a cream soup. Make a
roux of i tablespoon each of butter and flour. Season with
a little salt, pepper and a little onion if desired, add milk and
the water saved from the vegetables.
CABBAGE AND POTATO ROLL
Take some cold boiled potatoes and an equal quantity of
cabbage, cut in small pieces and mix. Heat some good beef
drippings in a frying pan, put in the vegetables and season
with salt and pepper. Press with a knife and fry until a deli-
cate brown then fold carefully over into a roll and form nicely
with the knife. Serve on a hot platter.
"Eatin' and drinkin' shouldn't keep us from thinkin' ".
56 VEGETABLES
ASPARAGUS.
Boil asparagus 1-2 hour in- salted water, drain and pour
over it melted butter and browned rolled crackers.
Mrs. Reese
CREAMED GREEN ONIONS.
Tie green onions in bunches and cook ten minutes In boil-
ing salted water. Lift the bunches out carefully onto a hot
platter, tops all one way, remove the cords and cover with a
rich cream sauce. Mrs. Haughey.
MASHEL) PARSNIPS.
Pare, cut into thin strips, boil in salted water. Use just
enough water to cook them, allow it all to boil away, being
careful not to let it burn. Mash thoroughly, adding a spoonful
of butter and 2 of cream and serve hot.
Mrs. Ira Thompson.
Parsnips should be generously seasoned with buttter, re-
membering the old adage, "Fine words butter no parsnips."
HEALY BROS.,
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Eureka
VEGETABLES 57
BAKED BEANS.
Soak 2 cupfuls of small white beans overnight in plenty
of cold water, parboil in water until the skins begin to break.
Run cold water over them until clear ; prepare about 3-4 lb.
salt pork, scrape and score the rind. Put 2-3 of the beans
into a 5 lb. lard pail, put in the pork and cover with the re-
mainder of beans. Add 3 or 4 tablespoons molasses, salt and
pepper to taste, water to cover, and bake all day, adding more
water as it boils away. Mrs. Richardson.
BAKED BEANS.
Soak the beans in cold water over night and parboil in the
morning, drain. Cover the bottom of the bean pot with slices
of salt pork, add an onion peeled and quartered, pour in the
beans, and lay a piece of pork on top, add a tablespoon of mo-
lasses and when half done, salt if needed. Cover with water
and bake, adding water when needed. Mustard may be added
if liked. Mrs. R. Reese.
BOILED CUCUMBER.
Pare 6 cucumbers and cut into slices lengthwise about the
size of asparagus. Boil about 20 minutes, drain, lay on but-
tered toast and cover with cream sauce. This taste very
much like asparagus.
STEWED CELERY.
Cut the celery into inch lengths, cook 20 minutes in boiling
salted water, drain, and cover with a rich cream sauce. If
liked, the celery may be cut in longer lengths, tied like aspar-
agus, and cooked in the same way, serving it on buttered toast
with the cream gravy poured over. Mrs. E. S. Lidstone.
"Celery grows wild nearly all over Europe, chiefly in
dittches and marshes along the sea, and in its wild state is
-called smallage. It was first cultivated by Italian gardeners
and the result of their labors was two plants, called celery
and celeriac. Celeriac is sometimes called a turnip-rooted
celery and is extensively used by the Germans. Use the root
as any root vegetable boiling it and seasoning it in the same
way. It is also very nice in soup, and a very useful vegetable,
as easily grown as a turnip, but having a decided celery
flavor."
"Woman! the one thing- perfected in this hasty world."
58 VEGETABLES
GREEN PEAS.
Brown in a saucepan i lb. of diced bacon, stir into it T
tablespoon of flour, add I cup of water, i qt of shelled peas, i
small whole onion and a handful of parsley tied in a bunch.
Cook until the peas are tender, season with salt and pepper,
take out the onion and parsley and serve.
Mrs. Fred McGowan.
SCALLOPED ONIONS:
Boil onions in salt water until tender, drain and fill a bak-
ing dish with alternate layers of onion and bread crumbs, sea-
soned with salt and pepper and bits of butter. Grate over all a
little old cheese, cover with milk, and bake for 30 minutes.
BAKED ONIONS.
Boil medium sized Spanish onions in salted water
15 minutes, put them in cold water for 1-2 hour, drain well,
cut in slices 1-2 inch thick, and place them in a single layer in
a well buttered tin. Bake in a quick oven until tender and
browned, basting occasionally with butter and serve very
hot. Mrs. Henry Stern, San Francisco,
A PRIZE RECIPE FOR FRIjoLIES.
Soak 2 cupfuls of pink beans in cold water over night.
Cook in 3 pints of water until soft but not broken, try by
pressing between the ringers, drain and save the liquor.
Brown a chopped onion in some hot lard, put in the beans and
i cup of liquor. Mash as they cook, adding salt, Chili pepper,
pulp and spices if liked. Cook until the right consistency,
adding the liquor as needed. Mexican women always cook
their beans in this manned, and the onion as they use it is not
noticeable, only givig the dish the true Mexican flavor.
Mrs. Jersey.
FRIJOLIES.
Boil i qt. of Bayou beas until tender, drain, add 1-2 lb.
rendered beef suet, 4 red peppers chopped fine, and salt to
taste, simmer 3 or 4 hours. Mrs. Wandesforde.
VEGETABLES 59
i :
SPANISH BEANS.
Soak a qt. of Bayou beans over night in water, drain, and
let them come to a boil in fresh water, to which has been added
a pinch of soda, drain again and cover with fresh water, add
i cupful of salt pork cut in small pieces and cook until tender,
adding when nearly done i tablespoon Chili powder, i cup
boiling tomato juice, 4 tablespoons molasses, i small grated
onion that has been browned in butter and i. teaspoon French
mustard. Mrs. Haughey.
SCALLOPED CORN.
Fill a buttered baking dish with layers of canned corn
and rolled cracker, seasoning with salt, pepper and bits of
butter and finishing with the cracker. Pour over just enough
milk to cover, and bake. Mrs. Haughey, Portland, Ore.
BOILED RICE.
Use only the best Carolina whole rice, poor rice is not
cheap at any price. Put three cups of water and milk on to
boil, wash i cup of rice until the water is clear, and add it
slowly to the liquid so that it will continue to boil, add salt, set
back and cook slowly, stirring with a fork until the liquid is
all absolved, when the rice will be done.
BOILED RICE.
Put the rice in plenty of well salted boiling water about
five times as much as you have of rice, and boil it actively so
that the water will bubble and toss the rice around, cook the
grains till tender but no longer, for if the grains will burst
they stick together. Test often by squeezing a grain between
the fingers, and when it flattens easily, it is ready to drain.
It will require 15 or 20 minutes. After draining set on the
back of the stove for 15 minutes.
SUMMER SQUASH.
Melt a lump of butter in a skillet, turn into a thinly sliced
squash, season with salt and pepper, cover unti done. Remo e
the cover and simmer until dry.
"Observation is the best teacher."
60 VEGETABLES
BEETS WITH SAUCE.
Boil beets until tender, the length of time depending on
the age, peel, slice, and cover with a sauce of boiling vinegar
mixed with a small quantity of sugar, salt, pepper and salt, and
thicken with flour. Mrs. J. F. McGeorge.
SALADS
"O, green and glorious ! O, herbaceous t*reat !
'Twould tempt the dying anchorite to eat.
Back to the world he'd turn his fleeting soul,
And plunge his fingers in the salad bowl."
"It is a common idea that salads are difficult to make, and
are suitable only for the wealthy or for special occasions. The
common people of France use them almost daily, as they are
easily made from left overs. Almost any cold vegetable may
be used, one alone or several mixed. Arrange them nicely on
lettuce leaves and cover with a French dressing. A dressing
may be made that will keep for a week, and will always be
ready to use by adding a little cream."
LETTUCE SALAD.
Cream together the yolks of 4 hard boiled eggs, the same
bulk of butter, 2 tablespoons sugar, little salt, pepper and
mustard. Thin with vinegar gradually to the consistency of
cream and pour it over the shredded lettuce. Mix well and
garnsh with the whites of the eggs. Mrs. Robt. Porter.
' LETTUCE SALAD.
Shred crisp lettuce with a very sharp knife until you have
about 2 quarts. Dress it with a level teaspoon of salt, a little
cayenne pepper, 3 tablespoons powdered sugar, 2 tablespoons
olive oil, and the juice of 2 or 3 lemons. Garnish with hard
boiled eggs sliced. M. H.
J. LOEWENTHAL
Reliable ClotHier
Agent for
Stein-Block Smart Clothes Knox & Hawes Hats
Cor. 2d and F Sts., E-vireRa, Cal.
"If you desire to knofr, do not fear to ask. "
62 SALADS
DUTCH LETTUCE.
Fry four or five slices of bacon, to the drippings add about
the same amount of vinegar, stir in a heaping tablespoon of
sugar. Pour this sauce while warm, not hbt, over crisp let-
tuce that has been cut up and mixed up with a little finely cut
onion. Mrs. W. Coggeshall.
POTATO SALAD.
Steam six large potatoes, when cold cut into small
pieces, and season with 1-2 onion chopped fine, salt, pepper and
a pinch of celery. For dressing boil 3 eggs 20 minutes, mash
the yolks until smooth with a small piece of butter and 1-4 tea-
spoon of mustard. Put 1-4 cup of vinegar, in sauce pan, and
when hot stir in the eggs, then add ,i cup or more of rich sweet
cream and pour over potatoes. Mrs. C. H. Eisner.
POTATO SALAD.
Chop together I hard boiled egg, 1-4 cup of a small onion,
3 or 4 leaves of lettuce and mix with 1-4 cup of chopped
cabbage, i 1-2 cups sliced boiled potatoes. Add the salad
dressing when hot. Mrs. Robert Porter.
CREAM CABBAGE SLAW.
Select a hard white "head of cabbage that does not need
washing, shred it on a slaw cutter and salt to ta^te. For thz
dressing take a cup of thick cream, whip it very stiff, add I
tablespoon sugar, some cayenne pepper, and enough good
cider vinegar to make it sufficiently sour.
Mrs. Haughey, Portland, Oregon.
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Ehmann's Olive Oil, made in Oroville, Cal., is not the
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SALADS 63
CABBAGE SLAW.
Boil together 2 tablespoons vingear, and i tablespoon
sugar; mix together the beaten yoke of i egg, 1-2 cup cream,
a little butter, 1-2 teaspoon French mustard, 1-2 teaspoon salt
and stir it all into the boiling vinegar. When cold pour over
shredded or finely chopped cabbage. Mrs. H. D. Bridges.
STUFFED TOMATO SALAD.
Scald six tomatoes, drop into cold water and peel, then
scoop out the inside and put on ice until ready to serve.
Have ready one pair of sweet breads that have been boiled in
salted water, and an equal amount of celery cut fine. Mix
with a very little Mayonnaise Dressing and fill the tomatoes.
Lay each tomato on a leaf of lettuce, dust with salt and pepper,
and put a teaspoon of Mayonnaise on top of each tomato.
BEAN SALAD.
i can kidney beans, i cup of chopped sweet cucumber
pickles, i cup shredded celery, i level tablespoon grated
onion, salt and cayenne pepper to taste. Mix with any salad
dressing.
APPLE AND CELERY SALAD.
Take equal parts of diced apples and finely cut celery,
mix with Mayonnaise dressing, arrange in mounds on small
plates, garnish each with a star or leaf cut from the parings
of a red apple, and small sprays of the green celery tips.
. Mrs. E. I. Hatch.
BEET SALAD.
Dice boiled beets, grate a little onion over it, arrange on
lettuce leaves and cover with Mayonnaise dressing.
Mrs. Otto C. Gregor.
WALDORF SALAD.
Two cups of finely cut salad, i cup /f broken walnut
meats, juice of 1-2 lemon, i cup of whippea cream, and pepper
and salt to taste. Mr. . J. G. Lovern.
"The handsomest flower is not the sweetest. "
64 SALADS
A
APPLE SALAD.
Cut into small dice 4 good sized apples, cut I small head
of celery fine, break up 1-2 cup of English walnuts, and mix
altogether with a little salt and sugar. Cook in a double
boiler i tablespoon sugar, 1-2 teaspoon mustard, a little
pepper, 2 well beaten eggs, 3 tablespoons vinegar, and butter
size of an egg. When slightly cooled, thin with cream and
mix with the salad. When ready to serve, take as many nicd
red apples as you have persons to serve, cut off the top of
each and scoop out the inside wi*h a sharp spoon, scollop the
top with a sharp knife, fill with the salad and serve individual
plates. Mrs. J.H.Haughey, Portland, Ore.
ORANGE SALAD.
Peel and slice oranges and divide into pieces, arrange on
lettuce leaves and pour over the following dressing: 1-2 tea-
spoon salt, 1-4 teaspoon white pepper, blend well, then add I
teaspoon grated onion, stir thoroughly, and add 3 teaspoons
olive, oil and 5 teaspoons vinegar. This is enough for four
persons. Mrs. J. F. Pine.
FRUIT SALAD.
Cut 4 oranges in half, saving the rinds to serve the salad
in, cut up into small pieces the oranges, 4 bananas, 1-2 a can
of sliced pineapple. Mix altogether, rdd i cup of chopped
walnut meats and sugar and fill the orange cups.
Mrs. J. S. Haughey.
FRUIT SALAD.
Select 6 ripe peaches, 4 bananas, i pineapple, and some
cherries. Slice the peaches into a dish, then the bananas, pine-
apple and cherries. Pour over all a lemon sauce made of
lemon juice and sugar, cover the whole with whipped cream
and serve. Mrs. Oscar Miller.
THE DELTA CANDY COMPANY
WHOLESALE AND RETAIL CONFECTIONERS
433 F STREET, EUREKA
SALADS 65
TOMATO ASPECT.
Bring to a boil 2 tablespoons gelatine dissolved in 1-2
cup cold water, i pint strained tomato, i tablespoon grated
onion, 1-4 teaspoon celery seed, 2 bay leaves, 2 whole
cloves, and 1-2 teaspoon paprica. Strain and add to this i
teaspoon salt, i tablespoon taregon vinegar, i teaspoon lemon
juice, i tablespoon chopped parsley, i tablespoon chopped
capers. Stir in one cup whipped cream and beat until light.
Put into moulds until cold, and serve on lettuce leaves with
Mayonnaise dressing, i cup of chopped chicken or meat of
any kind may be added. Mrs. T. W. Hine.
VEGETARIAN SALAD.
Grate i raw carrot, i raw turnip and i onion, dice i large
apple, slfce, four tomatoes and chop i cupful of roasted pea-
nuts. Mix all together and serve on lettuce leaves with
Mayonnaise dressing.
LILY SALAD (EGG).
Shell hard boiled eggs and drop them into cold water to
which salt has been added, and let them stand for an hour in
a cold place. Take from the water and wipe dry, cut a thin
slice from the large end of the eggs, then with a sharp knife,
directing the stroke from the small end downward, cut the
white into sections like the petals of a water lily. Mash the
yolks of the egg through a strainer, mix with an equal quan-
tity of grated cheese, moisten with French dressing and ar-
range on lettuce leaves to simulate the center of the lily,
arranging the whites for petals. Mrs. J. P. Ratzell.
DAILY HUMBOLDT STANDARD
PUBLISHES ALL THE NEWS THAT'S FIT TO PRINT
3 . By Carrier, 50 Cents per month
By Mail, $5.00 per Year in Advance
PUBLISHED EVERY EVENING EXCEPT SUNDAY AT 319 G ST., EUREKA, CALJ
ThelSTANDARD also operates a JOB PRINTING OFFICE, where the best
Legal, Society and Commercial Printing- can be secured
at the most Reasonable Rates .
"It is not work that kills, but worry,"
66 SALADS
VEAL SALAD.
Three cups cold chopped veal, 3 cups of finely cut
celery, and 11-2 cup of almonds, blanched and chopped very
fine. Dressing: Mix together i teaspoon mustard, sugar, salt,
pepper, and 3 teaspoons vinegar. Add 3 eggs that have
been beaten up separately and cook in a double boiler until
thick, stirring constantly. Add butter size of an egg, lime
juice and I cup cream. If it curdles, aL_ another egg.'
Mrs. A. W. R. Berr.
SHRIMP SALAD.
Prepare 2 heads of lettuce, place in a salad bowl, slice
over it 3 hard boiled eggs, add i cup of crisp sliced lettuce, i
can of shrimps picked in small pieces. Pour salad dressing over
just before ready to serve, and garnish with one lemon sliced
very thin. Mrs. Burkholder.
NEAPOLITAN SALAD.
Dissolve i dessert spoon gelatine in 1-2 cup cold water,
add i cup sugar, half the juice from a can of sliced pine apples,
juice i lemon, juice of 3 oranges. Melt over the tea kettle,
strain over i cup diced pineapple, 3 oranges, and 3 bananas,
1-2 Ib. candied cherries or any other candied fruit may be
used. Put in a cold place until set, and serve with or with-
out cream. Enough for 6 people. Miss Edith Porter.
One can French mushrooms, i can shrimps, i pint
cream, butter size of an egg. Add liquor of mushrooms to
cream, add butter and heat to boil. Salt to taste and a pinch
of cayenne pepper (very slight). Thicken with corn starch
to thickness of thick gravy. Break up mushrooms, put
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SALADS 67
shrimps in colander and wash, break them up thoroughly, and
add them with the broken mushrooms to the thickened
cream. Stir thoroughly and keep hot till ready to serve. Just
before serving add i egg beaten. Serve on soda crackers, and
if they are at all stale, heat them in the oven. This quantity
is enough for eight persons. Mrs. W. K. Strong.
SOME PLEASING SALAD COMBINATIONS.
No. i Diced canned pineapple and drain in a colander
until needed. Add 1-4 the amount of broken pecan nut
meats. Mix with any mild salad dressing, and arrange on
lettuce leaves.
No. 2 Grind i cup walnut meats, dice 2 cups of apples,
whip one cup of whipped cream very stiff. Flavor with salt,
sugar, cayenne and lemon juice. Mix all together, and pile
roughly on lettuce leaves and arrange on individual plates.
No. 3 Mix equal parts of white turkey meat, celery,
cooked peas, and add salt, cayenne and any good salad dress-
ing.
No. 4 Cut into small dice 2 cups of tongue, i cup pota-
toes, and the root knobs of 3 heads of celery. Mix with
salt, cayenne and dressing and garnish with parsley and thinly
sliced olives.
No. 5 Fry about four slices of bacon crisp and cut into
strips crosswise. Cut into small cubes 2 cups of chicken or
small veal and i cup of celery. Mix with a very little salt,
pepper and salad dressing and garnish with very thinly sliced
cucumber pickles.
No. 6 Cut into small pieces 2 cups cold roast pork, i
cup cooked potato, 11-2 cups celery, i cup sweet cucumber
pickles, add salt, pepper and dressing.
No. 7 Cut into halves and seed unripe raisin grapes.
Mix with i 1-2 cups cold pork, cut into small pieces and 1-2
cup broken walnut meats. Add salt, cayenne and dressing.
No. 8 Break apart i cup of young nasturtium seeds,
cut up 2 cups potato and 4 hard boiled eggs. Mix with salt,
cayenne pepper and dressing.
FRANK ZANE
REAL ESTATE AND INSURANCE
323 G STREET, EUREKA, CAL.
"An ounce of mother is worth a pound of clergy. "
68 SALADS
SPANISH SALAD.
Lay six green peppers in a hot oven where they will
blister, then peel off the outer skins, take out the seeds and cut
into thin rings. Scald, peel and slice four tomatoes, slice six
green onions very thin, and put all of the ingredients in the
ice box until ready to serve. Arrange on a bed of lettuce on
individual dishes, and dress with vinegar, olive oil and salt.
Mrs. Haughey.
SALAD DRESSINGS
\
Mix together i tablespoon made mustard, 2 tablespoons
sugar, i tablespoon melted butter, 1-2 cup vinegar and stir in
2 well beaten eggs. Cook to the consistency of cream, stir-
ring carefully and when cold add 2 tablespoons of cream.
Mrs. ?. T. Weatherby.
SALAD DRESSING FOR FRU^T.
One egg, 2 tablespoons salad oil, 1-2 lemon, pinch of
salt, pinch of mustard, dash of red pepper, butter size of a
walnut. Mix the yolk and butter to a cream, slowly stir in the
salad oil, then the juice of lemon, salt, mustard and pepper,
and lastly the well beaten whtie of an egg.
Mrs. W. J. Crane.
SALAD DRESSING.
One tablespoon each of salt, sugar and mustard, 3 well
beaten eggs, i cup each vinegar and milk, mix together in the
order named, cook until thick, and add i tablespoon of olive
oil. Mrs. Ethel Langford.
FARMER SALAD DRESSING.
One cup of freshly soured cream, yolk of one egg, i tea-
spoon French mustard, i teaspoon salt, i tablespoon sugar,
cayenne pepper to taste, 4 tablespoons lime juice or cider
vinegar. Blend thoroughly but do not cook. This is very
nice for any vegetable or fruit salad.
Humboldt Times
NORTHERN CALIFORNIA'S GREATEST NEWSPAPER
WILL H. FISCHER, EDITOR AND MANAGER
PRINTS THE MOST NEWS BEST ADVERTISING MEDIUM
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Per Month, delivered, 60 cents Per Annum, Advance, Delivered, $6
"Be to other souls the cup of strength in some great agony."
70 SALAD DRESSINGS
SALAD DRESSING.
Mix i tablespoon of olive oil with the yolks of 3 eggs, add
i teaspoon each mustard and salt, and i tablespoon sugar.
When well mixed add the whites of the eggs beaten to a
thick froth, 3-4 of a cupful of milk or cream, mix again, then
add 3-4 of a cup of vinegar. Cook in a. double boiler, stirring
it carefully until it thickens. Mrs. W. K. Strong.
SALAD DRESSING.
Mix i tablespoon salt, i tablespoon mustard, i tablespoon
sugar, 2 tablespoons flour, yolks of four eggs, 5 tablespoons
butter, i 1-2 cups of milk, and 1-2 cup of vinegar, the latter
added very slowly. Cook in a double boiler, stirring con-
stantly. This will keep for months.
SALAD DRESSING.
Yolks of 2 eggs, 2 tablespoons sugar, i teaspoon corn
starch, i teaspoon mustard, butter size of an egg, 1-3 of a
cup of vinegar, beat all well together, let come to a boil and
stir in the well beaten whites of the eggs.
Mrs. C. E. Robertson, Philadelphia, Penn.
Manners are a happy way of doing things. If they are
superficial, so are the dew-drops which give such depth to
the morning meadows." Emerson
Sperry'
Cleanest Qi^^wTT o Stron est
Whitest kjDCll V O Healthiest
To Make Good Bread
Soak 1 Magic Yeast Cake one half
hour in 1 pint of luke warm water.
Add 1 large bread spoonful each of
salt and sugar, enough SPERRY'S
BEST FLOUR to made a thin
batter, cover and set in warm place
to rise; when light, add three pints of
luke warm water, and enough
We are Advertised Best by
Our Admirers
SPERRY'S BEST FLOUR to
make a batter. Beat all together
thoroughly; set again in a warm place
to rise (usually over night). When
light, add SPERRY'S BEST
FLOUR until it will not stick to the
board, knead well, set in a warm
place. When light, mould into loaves;
let rise 1 hour. Bake 1 hour.
Annie Woodcock.
Most Uniform Qv^or*^ Most Economical
Most Successful &JUCICC Most Scientific
BREADS
"What first I want is daily bread." John Quincy Adams.
It has been said that somewhere near 724 B. C. a slave at
Athens left some wheatened dough in an earthened jar, and
forgot it. Some clays afterward, when the dough had become
sour, he was about to throw it away, when his master ap-
peared, whereupon, in order to cover up his fault, he mixed it
with the fresh dough that he was preparing. The bread pro-
duced by this dough, in which fermentation had begun was
liked by the master and his friends and when the slave was
summoned he told his secret. Thus leavened bread was dis-
covered by accident.
YEAST WITHOUT A START.
Boil 2 oz. hops in i gallon of water 1-2 hour, strain, let
cool to the warmth of new milk, add small handful of salt, 1-2
Ib. sugar. Beat i Ib. of flour with some of the liquid, mix
all well together, allow it stand for 3 or 4 days, then add 3
Ib. mashed potatoes, let it stand i day longer, stirring often.
This should be made in a 2 gallon stone crock, set in a warm
place, and kept at the temperature of new milk. When done,
strain into glass jars and keep in a cool place. This yeast
will keep a long time.
To set bread, take i cup of mashed potato, scald 2 table-
spoons flour, i teaspoon each salt and sugar, and when cool,
add 2 tablespoons of the yeast. Set sponge at noon for bread at
night. Mrs. H. W. McClellan.
IYou can get SPERRY'S BEST FLOUR.
tJYou can get the best of everything m the
GROCERY LINE
At George H. Thompson's
416 5th Street, Eureka
''All is fine that is fitting."
74 BREADS
In buying flour, the best is always the cheapest. The
amount of water which flour would absorb is a better test
than its color, because flour containing an abundance of
gluten will absorb more water than that which contains a
larger amount of starch. Such flour will make more bread
and is therefore cheaper to buy. Pastry flour is the finest
white flour, and comes from the center of the kernel. It is
also called "Old Process" or "St. Louis" flour. It is very
highly sifted.
BREAD WITH COMPRESSED YEAST.
For 4 loaves cook 2 potatoes in i pint water, when done
mash, and when luke warm add one cake compressed yeast
that has been dissolved in a little water. Stir in sifted flour
until the mixture is a little thicker than griddle cake batter
and set in a warm place until it rises.
Then add to the sponge i qt. of luke warm water, i table-
spoon each salt, sugar and butter and enough flour as can
make as soft a dough as can be handled well. Knead until
perfectly smooth and elastic, usually about 25 minutes and set
to rise again in a warm place. When the bulk is doubled,
shape into loaves, prick each one through with a fork, place in
well greased pans and when light bake.
Mrs. J. S. Haughey, Portland.
BREAD.
Cook 4 potatoes, mash and thin with water, add 1-4 cup
sugar and yeast to start. Let it rise at least 4 hours. F )r
each loaf of bread take i cup of yeast and i cup of water with
i teaspoon lard and salt, knead stiff and let it rise at least 6
hours ; don't force ; make into loaves and bake. Best made in
the morning, as it raises too much overnight. The quicker it
is raised, the lighter and whiter the loaves.
Mrs. A. E. McLaren.
COOKING MADE EASY IN OUR
Comfort Shoes
Eastern Shoe Store
236 F Street at 3d, Eureka
BREADS 75
BREAD SET WITH DRY YEAST CAKE.
At supper time dissolve i cake of yeast foam in 1-2 cup
of hike warm water. Boil and mash fine 3 medium sizid
potatoes, pour over them the water in which they were boiled
and add while still hot flour enough to make a moderately stiff
batter. When cool add the dissolved yeast cake. Let it rise
over night in a warm place. In the morning add 3 pints of
warm water, 2 teaspoons of salt and as much sifted flour as
you can beat in with a spoon. Let it rise in a warm place.
When light add 11-2 teaspoons of lard and the same amount
of sugar. Knead stiff, adding as much flour as required.
Let it rise again, then make into loaves and bake in a moderate
oven 45 minutes. Mrs. Esther Jacobson.
"One simple little song we sing
To brides but newly wed,
Jnst make the best of everything
Especially of bread."
Inexperienced housekeepers will find it a good rule to at-
tempt at the beginning only a few things. One might well
begin with bread, which has been called the "Staff of Life,"
and is indispensable to good living. Never be discouraged by
a few failures, for " Tis held that sorrow makes us wise."
Many housekeepers make the mistake of setting their
bread overnight. One secret of good bread is that every
stage of the whole process shall be rapid. At the precise mo-
ment when the sponge is fully light, the bread should be
kneaded, and the process should require not longer than 31-2
hours. Great care should be taken to keep the bread warm,
but not too hot, as great heat will cause the bread to sour.
Old bread makers preferred a slow rise, which they believe
made sweeter bread but later scientific developments point
toward a quick rising as the best, because yeast being a plant
which lives and dies, by quick fermentation the plant is living,
when the bread is ready to bake, and by the slower process,
only the dead spores were left.
The yeast should be fresh and lively, or the bread will be
heavy and indigestible. Unless your flour is near the range,
sift a quantity of flour in a large pan, and set in front of the
oven to warm for an hour or so.
"Don't have more secrets than you can carry yourself ."
76 BREADS
The wetting should be blood heat, and the best way to
mix bread is to stir the yeast into the water, first measuring
the water to regulate the size of the baking.
The kneading is very important because if the dough is
not thoroughly mixed and the yeast evenly distributed the
fermentation will not be uniform. The kneading is best done
on a bread board, and when the dough is ready to rise it
should be a smooth, elastic, even grained mass.
Brick shaped pans are preferable to others. Allow room
in the pans for the second rising, which will require about I
hour. The oven should be well heated so that the loaves
will begin to brown within 15 minutes, and the fire should be
kept steady so that the center of the loaf will bake. In slack
baked bread the veast germs are not all killed, and such
bread is unwholesome. After the loaves are baked, butter
the crust and cool as quickly as possible on a wire toaster,
resting on 2 pans so that the air will pass around the loaves.
Hop Yeast : Steep a handful of hops in 2 qts of boiling
water, strain it, on to 4 peeled potatoes and boil till done. Mix
together and stir into the boiling potato water 3 tablespoons
sugar, 2 tablespoons flour, i level teasopon ginger. Strain
the whole mixture through a potato press, cool to blood heat,
add i cup yeast or i cake compressed yeast. Let rise over
night and put away in a crock. This will keep 2 weeks in a
cool place, but is best made every week. If the flour is not
thoroughly scalded the yeast will be likely to sour.
\\Tiole Wheat Bread : Sift, whole wheat flour into a large
pan, and put by the stove to warm. Measure into another pan
i qt. of warm water, stir into it one cup yeast, 1-4 cup mo-
lasses, i handful salt, and whole wheat flour as long as you
can stir the batter with a spoon. Then work in white flour
until you can handle the dough, turn it out on a well floured
kneading board, and knead or until it is very smooth and
elastic and will leave the hands. It is always more sticky than
Rumboldt County Bank
BREAD 77
white bread, so don't try to put in enough flour to keep it
from sticking. Let rise until the bulk is doubled, work into
loaves, greasing the board arid hands if it is sticky. Let the.
loaves double in size and bake about i hour and 15 minutes.
This bread rises more slowly than white and will burn more
easily. Mrs. R. L. Haughey.
YEAST THAT WILL NOT SOUR.
Boil the potatoes for dinner without salt, dram the water
into a bright vessel and to I qt. of the boiling water add I
cup of sugar, stirring until dissolved. When cool add I fresh
yeast cake, set away in a warm place for a few hours to rise,
when it will be ready to use. Mrs. Whitten.
RYE BREAD.
To 2 cups of scalded and cooled milk add i teaspoon salt,
1-4 cup sugar, 1-4 cup butter and the compressed yeast cake,
softened in 1-2 cup of tepid water. Stir in 4 cups of sifted
rye flour, and 3 cups of white flour, mould, set to rise in a
warm place and when light make into loaves. Bake when the
loaves have risen to about twice their size.
Boston Cooking School Magazine.
RAISED CORN BREAD.
One large cup corn meal scalded with boiling water,
butter size of an egg, i small cup sugar, about i 1-2 pints of
water, and 2-3 of a cup of yeast, flour enough to knead. Mix
at night, let rise the same as wheat bread, make into loaves in
the morning, and when light bake. Mrs. David Wilson.
GERMAN SWEET ROLLS.
Break one egg into a cup and fill it up with milk, mix with
1-2 cup of yeast, 1-2 cup of melted butter, 1-4 cup of sugar, a
little salt, and enough flour to knead out. Let it rise until
light, being careful not to chill, roll out on a board, cut out
with a cookie cutter and place in a greased pan far enough
apart so that the rolls will not touch when light. Let rise
again and bake. Miss Duggan.
Talk happiness the n-orld is sad enough without your
woes. "
78 BREADS
ROLLED OAT BREAD.
Pour 2 cups of boiling water over i cup rolled
oats, add I cup cold water, 1-2 cup molasses, 1-2 cup yeast,
salt and flour to make a stiff roll like brown bread. Let rise
over night, then put into pans, and when light -bake slowly
i 1-2 hour. Mrs. Ansel D. Hannah.
LIGHT ROLLS FOR TEA.
When the bread is ready for the pans, take out a piece of
dough the size of a small loaf, add to it i tablespoon of butter,
roll out to the thickness of 1-4 inch, spread with butter, cut
out with a round cutter, fold 1-2 over the other and when
very light bake in a hot oven about 15 minutes.
Mrs. H. W. Kirby.
POTATO BISCUIT.
Boil six large potatoes, mash, add i tablespoon butter,
i egg, i pint milk, and when cool beat in 1-2 cup yeast and
flour to make a stiff dough. When light make into small cakes
let rise, and bake. Mrs. Ansel D. Hannah.
RUSKS.
One and a half qts. flour, i cup yeast, 1-2 cup sugar, -2
eggs, butter size of an egg, pinch of salt, and mix stiff with
warm milk. Set in a warm place until very light, then
knead in the form of biscuits, place on buttered tins, and
when very light^ bake in a quick oven. Mrs. B. McAdams.
Telephone Main 648 Office Hours: 9 to 12 and 1 to 5 \
DR. CHARLES M. TOMLINSON
DENTIST
GEORGESON BLOCK
COR. FOURTH AND E STREETS
EUREKA, CAL.
BREADS 79
RUSKS.
One cup of bread sponge, 1-2 cup of sugar, 1-4 cup of
butter, i egg, a little salt and flour enorgh to make a batter
that will spread. Let it rise until light, add 1-2 cup of seeded
raisins, and spread in a buttered baking pan. W|hen light
sprinkle with sugar, cinnamon, and small bits of butter and
bake slowly. Mrs. F. E. Hardy.
BAKING POWDER.
Eight oz. cream of tartar, 4 oz. baking soda, 4 oz. corn
starch. Sift well together several times, as the chief danger
of failure lies in not having the ingredients well mixed. If
yon are sure of the quality of cream of tartar, you will have
an article that you know is pure.
The action of baking powder consists in the fact that
when wet it effervesces, and gives off carbonic acid gas,
Avhich operates in the same way as the gas given off by
yeast. The action of baking powder, however, is soon over,
and if the bread or pastry is not baked at once, the gas begins
to escape, and the dough will settle. To succeed when using
baking powder, 2 things are necessary : the powder must be
thoroughly and perfectly sifted with the flour, and after the
powder has been wet so that it rises, it must be baked as soon
as possible.
BAKING POWDER BISCUIT.
Sift together i qt. of flour, 2 heaped teaspons baking
powder, and i teaspoon salt. Mix in with the hand i heaped
tablespoon lard, and enough sweet milk to make soft dough.
Knead just enough to roll out, handling as little as possible,
cut into shape and bake in a hot oven. Owing to the action
of baking powder, success depends on kneading quickly, mak-
ing the dough soft, and baking in a quick oven.
Mrs. I. B. Thomson.
CORN BREAD.
Two tablespoons sugar, i tablespoon butter, 2 eggs, i
cup sweet milk, 2 teaspoons baking powder, 3-4 cup of
corn meal, mix quite stiff by adding white flour.
Mrs. W. J. Crane.
"Waste no time, for time is the stuff that life is made of."
80 BREADS
BAKING POWDER BISCUITS.
Allow 15 minutes for the mixing and baking of the bis-
cuits. Sift together 3 pints of flour, 3 heaped teaspoons
baking powder, i teaspoon salt, mix with milk, using a
spoon (do not knead), turn out on a well floured board,
dust with flour, press into a flat sheet, cut out with a well
floured cutter, dip in melted butter or beef drippings and
bake in a hot oven. Mrs. R. L. Haughey.
CORN BREAD.
Sift together 3 cups corn meal, 2 cups white flour, i
level teaspoon salt, 3 tablespoons sugar, and 4 rounded tea-
spoons baking powder. Add 3 well beaten eggs, milk to
make a batter, and 3 tablespoons melted butter; bake in thin
sheets about 3-4 of an hour.
JOHNNIE CAKE.
Half "cup sugar, 1-2 cup butter, 3 eggs, i cup sweet milk,
2 cups flour, sifted with i cup corn meal, 3 teaspoons baking
powder, and i teaspoon salt. Bake 20 minutes in a hot
oven. Mrs. W. E. Cook.
CORN BREAD.
Sift together 2 cups corn meal, i 1-2 cups flour, 1-2 cup
sugar, 3 teaspoons baking powder, a pinch of salt and mix
thin with milk, adding i beaten egg.
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Rogers & Hamilton Co.'s make at greatly reduced prices
tJCarvmg Sets, Shears and Scissors at half price.
CjfClocks, Suit Cases and Trunks at reduced prices.
Call at
I. HODES
326 Second Street, Eureka
BREADS 81
CORN CAKE.
One or 2 eggs, I cup of milk, i cup of sugar, I cup of
corn meal, i cup of flour, and 3 teaspoons baking powder.
Mrs. Keck.
SOUTHERN CORN BREAD.
To one cup white corn meal add i tablespoon butter, 1-2
teaspoon salt, 1-2 cup boiling water, stir slightly, and add
1-4 cup sweet milk. Stir vigorously and drop by spoon-
fuls on a well greased hot griddle, let brown and turn, add-
ing a little more grease and set in the oven to finish.
Mrs. Irene Peed.
PARKER HOUSE CORN MEAL GEMS.
Sift together i cup flour, i cup corn meal, 4 teaspoons
baking powder, 1-2 teaspoon salt. Cream together 1-4 cup
of butter, add gradually 1-2 cup sugar, then 3 well beaten
eggs, i cup of milk, and the dry ingredients. Bake in but-
tered gem pans in a quick oven. Boston Cooking School.
MUFFINS.
Two cups of flour, 2 teaspoons baking powder, salt,
butter size of an egg, i cup sweet milk, i egg.
Mrs. C. h. Robinson, Philadelphia, Penn.
MUFFINS.
Sift together i cup flour, i heaping teaspoon baking
powder, i heaping teaspoon sugar, a little salt, and add 2
well beaten eggs, and i cup of milk. Turn into hot buttered
gem pans, and bake in a quick oven.
MUFFINS.
One egg, add 3 level tablespoons sugar, dash of salt, 1-2
cup water or milk, 3 tablespoons melted shortening, stir
together, and add i cup 1 flour, sifted with 2 teaspoons bak-
ing powder. Batter should be about the consistency of
cake batter. Bake in a quick oven. Mrs. W. Coggeshall.
"GiVe what you have,
To some it may be better than you dare tt> think.
82 BREADS
BROWN BREAD (STEAMED 3 HOURS.)
Two cups Graham flour sifted, i cup molasses, i cup
sour milk, i cup raisins seeded and chopped, i egg, 1-2 cup
shortening, i teaspoon soda, a pinch of salt. This is fine
with baked beans. Mrs. A. B. Cummins.
BROWN BREAD (STEAMED 6 HOURS.)
Two cups corn meal, i cup Graham flour, 2. cups of
freshly soured milk, i cup sweet milk, 2-3 cup molasses, 3
even teaspoons soda, i teaspoon salt.
Mrs. L. H. Campbell.
GRAHAM BREAD (STEAMED 3 HOURS).
One cup Graham flour, i cup wheat flour, 1-4 cup
sugar, i teaspoon salt, and i teaspoon soda, 1-4 cup mo-
lasses, and i cup sour milk. Mrs. J. F. McGeorge.
GRAHAM BREAD (STEAMED 3 HOURS).
Two cups sifted Graham flour, i cup white flour, i
cup sour milk, I cup sweet milk, 1-2 cup dark molasses,
spoon of salt, i teaspoon soda dissolved in milk.
Mrs. W. A. Graham.
BROWN BREAD (STEAMED 3 1-2 HOURS).
One cup each Graham flour, rye flour, corn meal,
sweet milk, and sour milk with i heaping teaspoon soda, i
level teaspoon salt, 1-2 cup of molasses, 2 tablespoons
melted butter. Mrs. Chapman.
CHAS'ARMSTRONG
SHOE CO.
INCORPORATED
21 3 F Street, Eureka, Cal.
DEALERS IN
Fine Footwear
Phone Main 951
BREADS 83
BROWN BREAD (STEAMED 4 OR 5 HOURS).
Two cups of corn meal scalded and cooled, 2 cups sour
milk, i cup molasses, 2 cups Graham flour, i teaspoon salt,
2 teaspoons baking soda, i cup of raisins seeded and
chopped. Steam in 5 lb. lard pails with the cover tied on
, tightly. Mrs. J. W. Noyes (in memoriam).
i
BROWN BREAD (STEAMED 3 HOURS).
One cup white flour, 2 cups corn meal, i cup second
tirade molasses, 2 cups sweet milk, i teaspoon soda, and
a little salt. . Mrs. E. A. Cockburn.
BROW:N BREAD (BAKED).
One cup sour mlk, i cup molasses, 1-2 cup cold water, I
teaspoon soda, dissolved in a little hot water, 11-2 cups corn
meal, and i 1-2 cups Graham flour. Bake 35 minutes with
a cover and 15 minutes uncovered.
QUICK BROWN BREAD (BAKED ABOUT 45 MINS.)
Two cups whole wheat flour, 1-2 cup molasses, i 1-2
cups sour milk, 2-3 cup finely chopped or ground walnut
meats, i teaspoon each salt and soda, bake in a buttered
dripping pan. This is very fine. Mrs. Littlefield.
BRAN GEMS.
Two cups bran, 2 cups wheat flour, 1-2 cup sugar. 2
teaspoons baking powder, 1-4 teaspoon salt, i teaspoon
melted butter, i pint milk. Mix all dry ingredients together,
then add the milk and butter. Put into hot greased gem
pans and bake slowly i hour. Mrs. H. W. Hamilton.
GRAHAM GEMS.
One cup Graham flour, 1-2 cup flour, 1-4 teaspoon
salt, i teaspoon soda, i tablespoon melted butter, i egg,
3-4 cup butter milk. Stir all together well, bake 20 min-
utes in gem pans. Mrs. Ratzell.
Mama's Choice
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Coffee, Tea
Spices
Extracts
Baking Powder
Absolutely Pure and necessary to the Practical Cook
A little better value at the usual cost, without the worry
Mama's Choice
BREADS 85
MUFFINS.
Two eggs, i cup sweet milk, 2 tablespoons sugar, I
tablespoon baking powder, a little salt and flour enough to
make a batter. Bake in buttered muffin pans in a quick
oven. Mrs. Minnie Fraser, Seattle.
STALE BREAD GRIDDLE CAKES.
These are the lightest and most digestible cakes made.
Soak 2 cups of stale bread over night in i qt. of milk or
water. In the morning add 1-2 teaspoon salt, i tablespoon
sugar, 2 level teaspoons baking powder, i or 2 eggs beaten,
and flour to make a batter of the right consistency. Beat
very smooth and fry in the usual way. If any left over
batter sours by the next morning, add enough soda to correct
it. Mrs. Haughey.
RAW POTATO PANCAKES (GERMAN).
Peel and grate 6 raw potatoes, add 2 well beaten eggs,
3 tablespoons flour, a little salt, and beat up and fry as you
would any griddle cake.
RAISED GRIDDLE CAKES.
At night take 4 cups of flour, 1-2 cup sugar, 1-2 cup
yeast, and milk or water to make a batter. In the morning
take out enough to use for breakfast, add to it a little salt,
i egg if desired, and a level teaspoon soda, a little more
sugar if needed. Rub the griddle with a greased cloth or
the rind of salt pork. Save the remainder of the batter,
adding to it each night aiK. using the sour dough just as
one would use sour milk.
SWEDISH PANCAKES.
Two eggs, 3 heaped tablespoons flour, pinch of salt and
sugar, i pint of milk or cream, if milk add a little butter;
beat the eggs well, add the flour which has been made smooth
in a little milk, and then the rest of the ingredients. The
batter must be very thin. Mrs. R. D. Porter.
"Ben-are of little expenses; a small leak will sink a great
ship. "
86 BREADS
WAFFLES.
Mix i 3-4 cups of flour, 3 teaspoons baking powder, 1-2
teaspoon salt, i cup milk, 2 eggs well beaten, and i table-
spoon melted butter. Mrs. C. J. Chapman.
QUICK WAFFLES.
Two pints sweet milk, i cup melted butter, sifted flour
to make a soft batter, six eggs separa ed and beaten very
light, and just before baking 4 teaspoons baking powder.
Beat very hard and fast for a few minutes. These are very
good with 4 eggs, but much better with more. Mrs. Herse.
WAFFLES.
One pint sour cream, 2 eggs beaten separately, and the
whites added just before baking, i teaspoon each soda and
salt and flour enough for a very thin batter.
Miss Bertha Brown.
PUDDINGS
"If you could make a pudding wi' thinking o' the batter,
it 'ud be easy getting dinner." George Eliot.
A pudding should be mixed as one would mix the cake,
butter and sugar and creamed first, then the eggs beaten
light, and added, then the other ingredients, with the fruit
floured and added last. Stir just enough after the fruit
has been added to mix it with the batter. Puddings with
much fruit should have more flour in order to hold up the
weight of the fruit.
Puddings, as a rule, are much lighter steamed than
boiled. It is not necessary to have a mould ; melt the rims
from fruit cans the desired size, grease them well, fill a
little over half full of batter, stand them in a steamer over boil-
ing water, lay a thick cloth over the top of the steamer, put
on the cover,, and set a weight upon it. Do not remove the
cover or jar the kettle. The cloth absorbs the moisture
and if not used the steam condenses on the inside of the
cover and makes the pudding soggy. Use the same cans
and rule for steaming brown bread. In boarding houses
and in families where a few are served at a time, 'the small
cans will be found very convenient. Miss May Burton.
BLACK PUDDING (STEAMED 4 HOURS).
Half cup shortening, i cup each molasses, brown
sugar, sweet milk, 3 well beaten eggs, flour to make a stiff
batter, sifted with 3 teaspoons baking powder, i teaspoon
each allspice, cinnamon and cloves, i cup floured raisins.
Mrs. J. A. Clark.
If you want good clean Milk or Cream call up the
iSweasey's Farm Dairy
Farm Phone, Farmers 105
"Make it your habit not to he critical about small things. "
90 PUDDINGS
RAISIN PUDDING (STEAMED OR BOILED).
Half cup sugar, 2 cups flour, 2 teaspoons baking pow-
der, i egg, i cup milk, i cup raisins seeded and chopped,
serve with cream or sauce. This is excellent if chopped
apples are used instead of raisins. . Mrs.Logan.
HUCKLEBERRY PUDDING (STEAMED i 1-2 HRS.)
Two tablespoons butter, 1-2 cup sugar, 2 eggs, i cup
sweet milk, i pint flour, sifted with 2 heaped teaspoons bak-
ing powder, and i pint of huckleberries.
Mrs. Buchanan.
PLUM PUDDING (STEAMED 3 1-2 HOURS.)
One cup raisins, i cup prunes, i cup currants, 1-2
lemon peel cut fine, 3 eggs, i cup bread crumbs, 2 cups
flour, i 1-2 cups suet, i cup sugar, 2 teaspoons baking powder
and milk enough to wet the dough. Mrs. J. H. Johnson.
SUET PUDDING (STEAMED 3 HOURS).
One egg, 1-2 cup molasses, 2-3 cup sour milk, i cup
chopped suet, - 1-2 teaspoon each cinnamon, allspice and
cloves, i rather scant teaspoon soda, flour to make a stiff
batter, i cup raisins .and 1-2 cup currants.
Miss A. Bonnickson.
CHRISTMAS PUDDING (STEAMED 4 HOURS AND
BAKED i HOUR).
To fill a quart pudding mould that has a funnel 2-3 full,
and thus allow for the rising, use the following: 1-2 teaspoon
each cinnamon, allsoice, cloves and nutmeg all mixed dry;
21-2 cups seeded raisins, 11-2 cups flour. 3-4 cup molasses, 6
eggs and i 3-4 cups or a little more milk. Butter the mould
and butter slightly stale slices of bakers bread, the lighter
and fluffier the better and put the pudding together in layers,
sprinkling each with spice, sugar and molasses, scattering
the raisins. Beat the eggs with the milk and pour in last.
Do not put much molasses on the first layer, as it settles. A
brown and white mottled appearance is what is desired. Serve
with any rich sauce. This is a delicious pudding.
Helen Card well.
PUDDINGS 91
MOLASSES PUDDING (STEAMED i HOUR).
One cup molasses, I cup butter, 1-2 cup hot water, in
which dissolve, 1-2 teaspoon soda, pinch of ginger, i egg, i
1-2 cup flour. Sauce: Beat the yolks of 2 eggs with i cup
sugar, add 1-2 cup boiling milk, when it thickens remove
from the stove, cool, flavor and add the beaten whites of the
eggs before serving.
SUET PUDDING (STEAMED .3 HOURS)
One cup molasses, i cup chopped suet, i cup raisins, i
cup sour milk, 2 level teaspoons soda, i teaspoon salt, 3 cups
sifted flour, 2 teaspoons cinnamon and i teaspoon cloves.
Mrs. W. E. Cook.
ENGLISH PLUM PUDDING (STEAMED OR BOILED
6 OR 8 HOURS).
Three cups chopped suet, 6 cups sifted flour, 2 cups
raisins, 2 cups currants, i cup citron, i teaspoon each ginger,
cloves, allspice, i grated nutmeg, i heaped teaspoon baking
powder, a little salt, 3 eggs, wine glass of grape juice, milk
enough to make a stiff batter. Soak fruit in grape juice, chop
the suet, and put it in a cool place over night. Mix baking
powder and suet in the flour dry, add fruit, milk and the eggs,
stir thoroughly. Boil 6 or 8 hours in a well floured pudding
bag or in a tightly covered pudding mould.
Mrs. Gil.nore.
CORN MEAL PUFFS (STEAMED 30 MINUTES).
Two even teaspoons cornmeal stirred into i cup boiling
milk, and cooked for z. minutes, stirring constantly. Cool
J r
slightly, add flavoring, salt, and 2 eggs well beaten, steam in
3 cups and serve with sauce. - Mrs. L. H. Campbell.
PLAIN PLUM PUDDING (STEAMED 3 OR 4 HOURS).
One cup molasses, i cup milk, 3 cups flour sifted with 3
tablespoons baking powder, i teaspoon each cinnamon, cloves
and nutmeg, i cup chopped suet, and i cup chopped raisins.
This never fails. Mrs. W. S. Harris.
The secret of the joy of Jiving is the proper appreciation
of what we posses. "
PUDDINGS
If M J
c*.
PLUM PUDDING (STEAMED '3 HOURS).
Two cups flour, 2 cups suet, i cup rolled crackers, i cup
molasses, i cup chopped green apple, i heaping teaspoon soda,
dissolved in 1-2 cup water, 3 cups fruit, i teaspoon each cloves,
cinnamon and allspice, 2 teaspoons nutmeg, i teaspoon lemon
extract, i teaspoon vanilla, and a few drops, of almond. This
will appear too stiff but is a delicious pudding.
Mrs. Ansel D. Hannah.
/
BANANA PUFFS (STEAMED i HOUR).
Three eggs, i cup sugar, i cup flour, 1-4 cup water, i tea-
spoon baking powder, 3 bananas sliced and stirred into the
batter last. Serve with sauce or cream. Mrs. A. W. R. Berr.
CHRISTMAS PLUM PUDDING (STEAMED 4 HOURS)
Four eggs, i cup of sugar, i teaspoon each salt, cloves,
cinnamon, 1-2 nutmeg grated, i cup milk, i 1-2 cups seeded
raisins, 1-2 cup currants, 1-4 cup almonds blanched and
chopped, 1-2 cup citron sliced, i cup fine bread crumbs, i
level teaspoon soda, dissolved in i tablespoon warm water,
flour. Mix well together the well beaten eggs, sugar, spices,
salt, milk, fruit, nuts, bread crumbs, suet, and dissolved soda,
adding flour enough to make the fruit stick together, which
will require about i pint. Mrs. B. McAdams.
FRUIT PUDDING STEAMED.
One cup of cooked blackberries, i cup sour cream, 1-2 cup
molasses, 2 level teaspoons soda, 2 tablespoons butter, i egg,
and flour to make a medium stiff batter. Mrs. T. H. Chope.
"We should be keerful how we encurridge luxuries It is
but a step forard from hoe caik to plum puddin, but it's a mile
and a half by the nearest road when we have to go -back
agin." Josh Billings.
E. W. WELLS & SON
DRUGS AND KODAK GOODS
2O7 F ST., EUREKA, CAL.
PUDDINGS 93
ENGLISH PLUM PUDDING (STEAMED OR BOILED
3 HOURS.)
One cup molasses, i cup milk, i cup chopped suet, i cup
raisins, 4 cups flour, i teaspoon salt, 3 teaspoons baking pow-
der, i egg and flavor with lemon.
Mrs. U. J. Noe (in memoriam).
GRAHAM PUDDING (STEAMED 2 HOURS).
Half cup molasses, 1-2 cup sweet milk, 1-4 cup butter, i
egg, i 1-2 cups Graham flour, 1-2 teaspoon soda dissolved 'in
a little boiling water, i cup raisins and currants, a little citron,
spice to taste. Mrs. Monroe.
MARMALADE PUDDING (STEAMED 3 HOURS).
3 oz. flour, 3 oz. bread crumbs, i 1-2 oz. sugar, 6 oz. mar-
malade, 2 oz. suet, 3-4 teaspoons soda, 1-4 pint milk. Chop
the suet finely, add flour, sugar, crumbs, and then the marma-
lade, mix with a little milk in which the soda has been dis-
solved. The pudding must oe rather stiff. Mrs. W. Wells.
WHOLE WHEAT PUDDING (STEAMED 2 1-2 HOURS)
Mix 2 cups whole wheat flour, 1-2 teaspoon soda, 1-2 tea-
spoon salt, i cup milk, 1-2 cup molasses, i cup seeded and
* chopped raisins, or ripe berries. Serve with foamy sauce.
Mary Bailey Clark:
DATE PUDDING (STEAMED i 1-2 HOURS). ,
Melt 1-2 cup butter, add 1-2 cup molasses, 1-2 cup milk, 3
eggs well beaten, 11-2 cups Graham flour, sifted with 1-2
teaspoon soda and i teaspoon salt, add i cup dates cut in small
pieces. Sauce : Cream 1-2 cup butter, adding gradually i
cup powdered sugar, and 4 tablespoons milk.
Mrs. Coggeshall.
SUET PUDDING (STEAMED 3 HOURS).
Half cup suet, 1-2 cup sweet milk, ,1-2 cup molasses, 1-2
cup currants, i cup raisins, pinch of salt, 1-4 teaspoon all kinds
of spices, 1-2 teaspoon soda, i 1-2 cups flour.
Mrs. Robert Holmes.
"If you want peace, make for yourselves nests of pleasant
thoughts."
94 PUDDINGS
APPLE PUDDING (STEAMED 2 HOURS).
One cup sugar, 4 tablespoons shortening, 2 eggs, 2 cups
sweet milk, 3 heaped teaspoons baking powder, flour to make
a rather stiff batter, and i qt apples cut fine and floured.
Serve with a lemon sauce. This amount will serve 12 or 15
people. Mrs. J. A. Clark.
RICE PUDDING.
One qt. of cooked rice, add I pint of milk and let it become
boiling hot, add 1-2 cup sugar beaten with the yolks of 4 eggs.
The boiling rice should cook the eggs, further cooking would
be apt to curdle the custard. Add flavoring, turn into dish
to cool, and cover with the beaten whites of the eggs to which
has been added 2 tablespoons sugar. Miss Burton.
JOHN'S DELIGHT PUDDING (STEAMED OR BOILED
2 HOURS).
Two and a half cups bread crumbs, 1-2 cup chopped suet,
1-2 cup molasses, i cup raisins, floured and added last, i cup
sweet milk, 1-2 teaspoon soda, 1-4 teaspoon salt, 1-2 teaspoon
cloves, same of cinnamon, i egg. Pour into a buttered mould
and eat with har-d sauce. Mrs. E. C. Pentland.
GRAHAM PUDDING (STEAMED 4 HOURS).
One cup sugar, 1-3 cup butter, 3 eggs, i cup milk, 1-2 cup
molasses, 1-2 teaspoon salt, i 1-2 cups Graham flour. Sift the
flour to make it light, but return the bran, dissolve soda in
milk, add salt and molasses, pour mixture upon the flour, add-
ing eggs and butter and then one cup raisins.
Serve with the following cream sauce : Whites of 2 eggs
beaten very stiff, add i cup powdered sugar, flavor and beat
thoroughly, and at the last minute add 1-2 cup boiling milk.
Mrs. L. H. Campbell.
DR. JOHNSTON
DENTIST
Office with Dr. Dunsran, Cor. 3d and G Sts.
Office Phone: Main 532 Residence Phone: Main 1227
PUDDINGS 95
SUET PUDDING.
One cup suet chopped fine, I cup molasses, i cup sour milk,
i cup raisins, i te'aspoon soda, i teaspoon allspice, 1-2 tea-
spoon cloves, little nutmeg, little salt, flour enough to make a
.stiff batter. Eva McKinnon.
COTTAGE PUDDING.
One cup bread crumbs, i cup sour milk, i cup sugar, i cup
<currants, i cup suet, i teaspoon soda, pinch of salt and flour to
make a batter. Bake i hour. Sauce : Boil together i cup
sugar and i cup water, thicken with a little flour or corn starch
dissolved in water, flavor with vanilla. Mrs. H. B. Switzer.
SNOW PUDDING.
One pint boiling water, i tablespoon corn starch, i table-
spoon sugar, little salt. When boiling hot, add the stiffly
"beaten whites of 2 eggs and cool in a mould. Sauce: 1-2
pint milk, yolks of 2 eggs, 1-2 cup sugar, i teaspoon corn
: starch, cook until thick and flavor to taste.
Mrs. D. D. Clark, Portland.
MARSHM ALLOW PUDDING.
Dissolve i cup of gelatine in a cup of warm water and
-when cool add i cup sugar, the unbeaten whites of 2 eggs,
pink coloring and flavoring and whip for 15 minutes. Serve
in a glass dish, sprinkle with cocoanut. This is a very dainty
dessert. Mrs. Ethel Langford.
LEMON PUDDING.
Beat the yolks of 6 eggs, add 2 scant oz. corn starch, beat
-until smooth/then add the juice and grated rind .of 2 lemons,
.and a very little water to thin it. Put the balance of the
water (a qt. should be used altogether) in a double boiler with
3-4 of a Ib. of sugar and i oz. gelatine. When boiling hot stir
in the corn starch mixture, cook thoroughly and when cold stir
in the stiffly beaten whites of the eggs. Set away in a cool
place for 3 or 4 hours. Mrs. Odenbaugh.
"Out of debt out of danger. "
96 PUDDINGS
ORANGE ' PUDDING.
Bring to a boil the juice of 4 oranges that have been mixed
with i tablespoon corn starch made smooth in cold water, yolks
of 3 eggs and 1-2 cup sugar. Pour this boiling custard over
the stiffly beaten whites of 3 eggs. Beat well and serve cold.
BANANA PUDDING.
Soak i cup tapioca or sago for 2 hours in cold water, add
i qt. of milk, and cook in a double boiler until clear. Beat to-
gether yolks of 4 eggs and 3 tablespoons sugar, a Ititle salt,
butter size of an egg and stir it into the boiling sago. Cook
about 5 minutes, and turn a layer about 1-2 inch thick into the
bottom of the pan, slice banana thinly over the custard and'
continue these layers until the custard is used up. Beat the
whites of the eggs very light, sweeten slightly, spread on top
and return to the oven for a few moments. Serve very cold.
Fresh peaches or oranges are very nice used in the same way.
Miss May Burton.
PRUNE PUDDING.
Cook 40 prunes very soft, seed with a fork and break up
well. The pudding is apt to fall if the skins are left on. One
cup sugar and the well beaten whites of 5 eggs. Mix all to-
gether and bake 20 minutes. Sauce : Beat the yolks of 5 eggs
and add i qt. of hot water, cook in a double kettle until
creamy. Miss Bertha Brown.
ORANGE PUDDING.
Peel and slice thin 6 oranges, add i cup sugar. Beat the
yolks of 6 eggs with 3 tablespoons corn starch, strain it into
i qt. of boiling milk and cook in a double boiler. Pour over
the oranges while hot. Beat whites of 6 eggs very stiff, add 2
tablespoons powdered sugar and brown very slightly in the
oven. Serve very cold. Mrs. J. G. Loveren.
COTTAGE PUDDING..
One cup sugar, i beaten egg, i pint of flour, 2 teaspoons
baking powder sifted with flour, 2 tablespoons melted butter,
i cup sweet milk. This may seem too thin, but will make a
nice loaf. Serve with any nice sauce. Mrs. Corbaley.
PUDDINGS 97
APPLE PUDDING.
Nearly fill a buttered pudding dish with sliced apple and
pour over the top a batter made of i tablespoon butter, 1-2
cup sugar, i egg, 1-2 cup sweet milk and I cup flour, with
which is sifted i teaspoon baking powder. Bake in a moderate
oven until the apples are done and serve with a sweet sauce or
sugar and whipped cream. Mrs. G. H. Calhoun.
APPLE ROLLS.
Two cups flour, i teaspoon salt and i teaspoon of baking
powder, sift together, and blend in a tablespoon of butter, add
2-3 cup of milk. Peel and chop fine 4 apples. Roll the dough
out 1-2 of an inch thick, sprinkle with sugar and cinnamon and
cover with the chopped apples. Roll up like jelly cake, cut
off strips 2 inches wide and bake . 25 or 30 minutes with the
following sauce poured over the rolls, i cup brown sugar, i
cup hot water, bring to a boil, add butter, lemon juice and
vanilla. Mrs. F. E. Herrick.
PEACH SHORT CAKE.
Sift together 2 cups flour, 4 teaspoons baking powder, i
saltspoon salt, i tablespoon sugar, mix in 2 tablespoons butter
and enough sweet milk to make a soft dough. Roll out into
2 cakes, butter them, lay one of them on top of the other.
When done, separate, butter well, spread with sliced peaches
and sugar, serve with whipped cream sweetened and flavored
with orange. Mrs. J. F. McGeorge.
A FRUIT COBBLER.
Make a rich biscuit dough, line a dish with it, put in a pint
jar of greengage plums or any other fruit and pour over it I
cup sugar, 1-3 cup butter, and 2 eggs beaten to a cream. Bake
until the crust is done. berve with sauce or cream.
Mrs. A. W. R. Berr.
HUCKLEBERRY CAKE.
One qt. flour, piece of butter size of an egg, i cup sugar,
2 cups milk, 3 tea poons baking powder, 2 cups of huckle-
berries. Bake in shallow pans and eat hot with butter.
Mrs. E. D. Keck.
"Many hare withstood the frowns of the world, hut its smile
and caresses have hugged them to death. "
98 PUDDINGS
STRAWBERRY SHORT CAKE. ;
One qt. flour, 3 tablespoons butter, i tablespoon white
sugar, i egg, I large cup sour cream, pinch of salt, and i tea-
spoon soda dissolved in a very little hot water. Mix all to-
gether and roll lightly and quickly into 2 sheets, then lay one
sheet of paste upon the other and bake until done. While w r arm I
separate the sheets, fill with strawberries and powdered sugar,
and serve with sweet cream. Mrs. M. A. Duggan.
BAKED BANANAS.
Strip off half the banana skin, remove the threads, replace
in skin, sprinkle 2 teaspoons sugar on top of each banana, bake
20 minutes, and serve hot with the following sauce : i table-
spoon butter, melted, and mixed with 1-2 cup of sugar" i
teaspoon corn starch dissolved in the juice of 3 oranges, mix
all with the juice from the bananas and cook until the right
consistency. E., San Francisco.
HAMBLRG CREAM.
The grated rind and juice of i large lemon, yolks of 4
eggs, 1-2 cup sugar, stir for 3 minutes, put into a double
boiler, and when cooked, add the well beaten whites of the
eggs. Serve cold. "The Tea Kettle," Omaha Neb.
STRAWBERRY SHORT CAKE.
Quarter cup butter, 1-2 cup sugar, i egg, 1-2 cup milk, i
1-2 cups flour, 2 scant teaspoons baking powder, bake in a
shallow pan. Helen Sargent, San Francisco.
TAPIOCA CREAM.
Soak 3 tablespoons tapioca in i cup of water over night,
in the morning add i cup of milk, yolks. of 2 eggs, 2 table-
spoons sugar, little salt, and beat all together. Cook until it
boils and is clear. Beat the whites very stiff, add 3 table-
spoons sugar, i teaspoon vanilla, and stir -lightly into the
cream. Serve in glasses. Mrs. A. H. Cone, ; S. F.
PUDDINGS 9!)
PEACH OR APPLE COBBLER.
a^shallow pudding dish with sliced peaches or apples,
sprinkle Well with sugar, dust with flour, and fill the dish half
full of water. Cover with a rich pie crust, and bake in a
slow oven i hour. To be eaten with cream sauce.
Mrs. Herse.
BAKED CUP CUSTARD.
Beat six eggs without separating until thick and creamy,
add i qt. of milk, sugar to taste, a little salt, and a teaspoon
vanilla. Wet the cups on cold water before filling, and set
them in a pan of boiling water, bake in a moderate oven until
set, taking the cups out of the water immediately or the cus-
tard will be likely to curdle. Mrs. Haughey.
"%- ;
/
- \
/
fan .ert*JU
i^
PUDDING SAUCES
"The chief pleasure in eating does not consist in costly
seasoning, or in exquisite flavoring, but in yourself."
EVERYDAY SAUCE.
One pint boiling water, add i heaping tea cup sugar,
tablespoon butter, pinch of salt, and i tablespoon corn starch
dissolved in a little cold water. Season with nutmeg or vanilla
and cook until clear. Mrs. McKercher.
EGG SAUCE.
One cup white sugar, i cup boiling milk, when melted stir
in 2 well beaten eggs, flavor with lemon or vanilla and serve
immediately.
LEMON SAUCE.
Beat well together i tablespoon corn starch, 1-2 cup sugar,
I egg, and pour into it i pint of boiling water, add i table-
spoon butter, and stir over the fire until thick, add the juice
and rind of i lemon.
LEMON SAUCE.
Half cup butter, beaten to a cream with i cup sugar, add
the juice of i lemon, and 6 tablespoons boiling water, pour in
one at a time. S it over boiling water until thoroughly hot.
JFor all the ingredients found in this book, first come to
"The Model" and take a look.
^f We're sure to please you. We carry the best.
tj And like the recipes, our goods stand the test.
"THE MODEL GROCERY"
Main 585 SARVIS & PORTER. P Eureka
"A blant knife shows u dull wife."
102 PUDDING SAUCES
HARD SAUCE.
Two cups Golden C brown sugar, creamed with 1-2 cup
of butter; continue to beat this until it becomes light and
fluffy.
PUDDING SAUCE.
One cup sugar 2 2 eggs, 1-2 cup butter, beat to a cream and
cook for 5 minutes over hot water. Flavor with vanilla.
PIES
"I pray you, () excellent wife, not to cumber yourself and
1 me to get a rich dinner for this man or this woman who has
> alighted at our gate, nor a bed chamber made ready at too
great a cost. These things they can get for a dollar at any
village. Certainly let the board be spread and let the bed be
dressed for the traveler; but let not the emphasis of hospitality
lie in these things." r Emerson.
GOCM* FAMILY PIE CRUST.
This rule makes 4 pies with 2 crusts. Have the filling for
the pies ready as the dough must be mixed quickly and baked
immediately. Sift together i qt. flour, i teaspoon each baking
powder and salt. Rub into it with the fingers i cup of lard.
Then stir in with a spoon enough cold water to make a dough.
Do not knead, leave the dough as soft as can be handled. To
prevent the juice from running out of pies made from straw-
berries, blackberries and other small juicy fruit, mix the sugar
with cracker dust, it is much nicer than flour, and seal the
edges of the pie with an inch wide strip of muslin wet in
water, leaving one end loose so that it can be easily stripped
off. Mrs. C. W. Whitten.
PIE CRUST.
I'se one cup of shortening to 3 cups of flour and rub to-
gether until it is as fine as sand, add an even teaspoon of salt
and enough cold water to hold it together. Handle as little
as possible. Roll out some of the dough with butter for the
upper crust, and when ready for the oven brush over with
cream.
Buy your Groceries, Crockery, Glassware, Teas and Coffees
FROM A. COTTRELL
PHONE MAIN 46 COR. 5TH & H STS., EUREKA, CAL.
"The greatness of no nation can be secure that is not based
upon a pure home life. "
104 PIES
"No soil upon earth is so dear to our eyes as the soil we
first stirred in terrestrial pies."
MINCE MEAT.
. w'''
5 Ibs. beef, 2 Ibs. suet, 3 qt.s apples, 2 Ibs. raisins, 2 Ibs. cur-
rants, i pint vinegar, 3 Ibs. sugar, 2 teaspoons cloves, 2 tea-
spoons cinnamon, I grated nutmeg. Mix all together and
cook i hour, adding a little water and stirring carefully.
Mrs. Jess Bacon.
MINCE MEAT.
2 Ibs. beef, i Ib. suet, 5 apples, 3 Ibs. brown sugar, 2 Ibs.
raisins, 1-2 gal. sweet cider, salt and lemon, 2 Ibs. Sultana
i
raisins, 2 Ibs. currants, 1-2 Ib. citron, 3 tablespoons cinnamon,
2 tablespoons mace, i tablespoon allspice, i tablespoon nut-
meg. Mrs. M. L. Higgins (in memoriam).
MINCE MEAT.
3 qts. lean beef, 5 qts. apples, i qt. suet, 2 qts. raisins, 1-2
qt. citron, i qt. molasses, i qt. vinegar, 2 qts. sweed cider, 2
qts. light brown sugar, 2 tablespoons cinnamon, i tablespoon
cloves, i tablespoon salt, i tablespoon pepper,
i tablespoon ginger, 3 lemons. Run the meat, suet and
i qt. of raisins through a meat grinder. Wash, cut up, and
chop the apples without peeling them, cut the citron very fine,
grate the nutmeg and lemon peel. -Mix all together and cook
slowly for several hours, taking care that it doer not burn.
Pack into small crocks, cover with melted parafine, then with
a cloth. Dried apples may be used if soaked over night in
vinegar. Mrs. Haughey.
ORANGE CREAM PIE.
Beat thoroughly the yolks of 2 eggs with 1-2 cup sugar,
add i heaped tablespoon flour and i even tablespoon corn
starch dissolved in milk, pour into one pint of boiling milk and
cook 3 minutes. Flavor with extract of orange or the juice
and grated rind of an orange and pour into a baked crust.
Beat the white stiff, add sugar, spread upon the top and set in
the oven to brown. Mrs. J. A. Clark.
PIES 105
MINCE MEAT.
lib. meat, 2 Ibs. suet, 2 Ibs. raisins, 3 Ibs. currants, 4 Ibs.
apples, 4 Ibs. brown sugar, 2 nutmegs, 2 tablespoons cinnamon,
i tablespoon* cloves, salt and citron to taste, i qt. cider.
Mrs. Fenwick.
W. C. T. U. MINCE MEAT.
3 bowls of meat, 3 bowls of apples, i bowl of molasses, i
bowl vinegar, 2 bowls suet or butter, 2 bowls raisins, 5 bowls
sugar, 2 tablespoons cinnamon, 2 tablespoons nutmeg, 2 table-
spoons cloves, i tablespoon salt, i tablespoon vanilla, citron.
Mrs. Ethel Langford.
ORANGE PIE.
Thee eggs^i cup of sugar, pinch of salt, juice and rind of
i large orange, i cup cream or milk. Mix the yolks und
sugar, add the juice and rind, then the milk.
Mrs. W. W. Warren.
LEMON PIE.
Line a pie pan with crust, prick with a fork and bake. One
teaspoon corn starch, made smooth in -cold water, 2 crackers
rolled to a powder, i cup boiling water, i cup sugar, juice of
1 lemon, and a part of the rind grated, yolks of 3 , eggs and
white of i. Cook a few minutes, turn into the crust, cover
with the whites of 2 eggs, beaten and sweetened, browned
slightly in the oven. Miss Amandk Bonnickson.
LEMON PIE.
Mix together and turn into a pie crust i .1-2 cups sugar,
juice and grated rind of one lemon, i tablespoon melted butter
2 tablespoons sweet milk, 4 eggs reserving the whites of 2 for
the top. Bake like a custard. Mrs. S. T. Wteatherby.
PINEAPPL^ CREAM Pift.
Half cup butter, i cup sugar, i cup grated pineapple, i cup
milk, 2 eggs, bake in a crust. Mts. C. E. Robinson,
Philadelphia.
"The action of women on our destiny is increasing."
106 PIES
LEMON PIE.
Juice of 2 lemons, i cup of sugar, yolks of 3 eggs and a
little salt beaten to a foam, the whites of 3 egs beaten stiff,
and 3 tablespoons milk. Mix all together, turn into a crust
and bake like a custard for about 40 minutes. Beat the whites
of 2 eggs stiff with a little sugar, spread over the pie and
brown. Mrs.Jess Bacon.
LEMON PIE.
One cup sugar, 2 eggs, small piece butter, i lemon, I
tablespoon corn starch made smooth in cold .water and i cup
boiling water. Mrs. Mary McKay.
''What moistens the lip and brightens the eye
What calls back the past like the rich pumpkin pie."
Whittier.
PUMPKIN PIE.
One cup of steamed and mashed pumpkin, i cup of milk,
1-2 cup sugar, 2 eggs, i teaspoon each ginger and cinnamon, 2
tablespoons each melted butter and molasses. Mix together, fill
a pie crust and bake until set. Mrs. Buchanan.
SQUASH PIE.
One pint of steamed and mashed squash, i pint of milk,
3 eggs, i cup sugar, i teaspoon each ginger, cinnamon and
nutmeg, salt to taste. Bake with an under crust.
Mrs. McGillivray.
HAIR DRESSING
ELECTRICAL, FACE AND SCALP MASSAGE
SHAMPOOING, MANICURING AND HAIR DYING
PHONE MAIN 811 6O4 F STREET
PIES 107
CUSTARD PIE.
The pastry in custard pie is often soggy. This can be pre-
vented by partially cooking the crnst before filling, first
pricking it with a fork. The eggs should be beaten, the yolk
and white together, until thick and c'eamy, the longer the
better and the custard baked just long enough so that a knife
blade trust into the center will come out clean. If baked too
long or in a very hot oven, the custard will separate. Use 3
eggs, 3-4 cup sugar, and a teaspoon flavor to i pint of milk.
Mrs. Jersey.
APPLE CUSTARD PIE.
Three cups stewed apples, 2 cups sugar, 5 well beaten eggs,
1-4 cup butter and lemon flavoring. Bake with bottom
crust. This makes 2 pies.
CARROT PIE.
Two cups of boiled and mashed carrots, 3 eggs, I cup of
milk sweetened to taste, and add 1-2 teaspoon each cinnamon,
nutmeg, and ginger. "Line 2 small pie plates with paste and
bake without upper crust.
SOUR CREAM PIE.
One large cup sour cream, i large cup chopped raisins, I
teasrx>9n flour, 1-2 teaspoon each cinnamon and nutmeg, 2
tablespoons sugar, soda size of a bean. Bake in 2 crusts.
Mrs. George Walters.
SQUASH.
Two cups steamed and mashed squash, 3-4 cup brown
sugar, 2 tablespoons molasses, 2 tablespoons milk and butter,
1 tablespoon each ginger and cinnamon, 3 eggs, little salt and
2 cups of milk. Filling for 2 pies. Mrs. F. H. Tappendorf.
.
SHO FLY PIE.
Three cups flour, i cup sugar, scant 1-2 cup shortening.
Mix as for pie crust, take i cup molasses, 1-2 teaspoon soda.
This makes 3 pies. Place 1-2 the flour mixture in the bottom,
then the syrup, then th? remaining flour. Make the crust as
for lemon pies. Mrs. J. Falk.
"Perfection is attained by slon- degrees; she requires the
hand of time.
108 PIES
CHOCOLATE PIE.
Three-quarters cup sugar, i heaping tablespoon flour, I.
egg, pinch of salt, i heaping tablespoon chocolate, i 3-4 cup
milk, cook until it thickens, and flavor with vanilla. Pour into
a baked crust and when cool spread with a layer of whipped
cream. Mrs. Van Hovenberg.
MOCK CREAM PiE.
One pint milk, 2 yolks eggs and the white of i, 1-2 cup
sugar, 2 tablespoons flour, i teaspoon butter and 1^2 tea-
spoon flavoring. Cook all until it thickens being careful not
to scorch it. Bake with i crust. Beat the white of i egg
stiff, add sugar, spread upon the pie and brown.
Mrs. T. H. Cone, S. F.
CHOCOLATE PIE.
Line a pie pan with dough as for custard pie, prick with a
fork and bake. Filling: i cup sweet milk, i 1-2 section choco-
late grated, stir into the milk and put into a double boiler to
heat. Mix with an egg beater the yolks of i or 2 eggs with
i 1-2 teaspoons corn starch and stir into the hot milk. Cook
about 10 minutes. Add i teaspoon vanilla and sugar to
taste. Fill crust, set into the oven until skin forms on top,
put on the meringue and return to the oven until set.
Miss Robertson.
BANANA PIE.
Line a pie tin with crust and bake ; slice into the crust 2
or 3 bananas and pour over them a custard that has been
cooked and cooled and frost with the beaten whites of eggs.
Mrs. Drake, Grants Pass, Oregon.
The new things we display are many and varied.
An abundance of everything in the Jewelry line.
Silver, Cut Glass, Watches, Diamonds and Optical Goods
C. H. WRIGHT, Jeweler
Repairing... F St., Eureka Phone Main 949
PIES
CURRANT PIE.
Mash well together i cup fresh currants and i cup sugar.
Add 2 tablespoons cold water, i tablespoon flour, yolks of
2 eggs. Bake in a crust and when done frost with the whites
of the eggs beaten stiff and sweetened with 1-2 cup sugar.
Return to the oven and brown slightly. Mrs. F. E. Ferguson.
CHESS PIE.
Half cup butter, i 'cup sugar, 4 well beaten eggs, 4 tea-
spoons flour, and i 1-2 or 2 cups according to the size of the
pic pan. Have the crust ready, but do not cook. Pour custard
in and bake in a slow oven, beat the whites of 2 eggs stiff, add
a little sugar, spread upon the pie and return to the oven to
brown. Good. Mrs. G. A.Taylor.
TURNED OVER APPLE PIE.
Pare and slice apples into an empty pie plate, cover with
a crust, and bake. When Gone turn up side down on a fresh
plate, smooth the apple with a knife and spread over it thickly
a hard sauce. Sprinkle with nutmeg and serve warm. It
may be served with butter and sugar. Mrs. Balcom.
FLORENCE PIE.
Nearly fill a very deep pie plate with sliced apples. Sift to-
gether 2 cups flour, i 1-2 teaspoons baking powder, pinch of
salt, rub in i tablespoon butter, and mix with milk to make a
thick batter. Spread it over the apples and bake until the fruit
is done. Invert a plate upon the pie and turn it over. Spread
with butter, sugar and little nutmeg and serve hot with cream.
Grants Pass, Oregon.
"\Yho'll dare to deny the truth, there's poetry in -pie."
IRISH POTATO PIE.
Half cup warm mashed potatoes, 1-3 cup butter, i cup
sugar, flavor with nutmeg, yolks of 2 eggs. Beat all together
thoroughly and bake in a lower crust. Beat the white stiff
with tablespoon of white sugar and return to the oven for a
few moments. Mrs. Irene Peed.
"One is seldom sorry for having eaten too little. "
110 PIES
RAISIN PIE.
Soak I package of seeded raisins over night, cook until
done, flavor with juice of i lemon and with the grated rindi
and thicken with corn starch made smooth in cold water. Bake
in 2 crusts. This makes 2 small pies. Mrs. H.
RASPBERRY MERINGUE.
Fill a baked crust with ripe raspberries, cover with a
meringue of the whites of 3 eggs beaten, stiff and 1-2 cup
sugar. Return to the oven to brown. Strawberries may be
used in the same way. Mrs. Berr.
i
SLICED APPLE PIE.
Line a pie pan with paste, fill with sliced apples, sprinkle
with 1-2 cup sugar that has been mixed with i large spoonful
of flour. Add a pinch of cinnamon, 2 spoons of cold water, a
few bits of butter, cover with crust, brush over with milk
and bake.
MOCK MINCE PIE.
One cup whole seeded raisins, i cup good vinegar, not too
strong, i cup each sugar, molasses and rolled crackei, i tea-
spoon each cloves, allspice and cinnamon. This amount makes
3 good pies, and to each pie add i large tablespoon butter.
Mrs McGillivrav.
DESSERTS
*The turnpike road to people's hearts, I find
Lies through their mouths, or I mistake mankind."
COCOANUT PUDDING.
Half package gelatine, 1-2 pint water, i teaspoon butter,
pinch of salt, 3 eggs beaten to a froth, i pint of milk or cream,
3 cups grated cocoanut, dissolve the gelatine in the water, mix
all together, a.Kl cook in a double boiler. Cool in moulds and
serve with sauce. Miss Brown.
LEMON" PUDDING.
( )ne pint of boiling water, 1-2 package gelatine, 4 eggs, 2
cups sugar, juice of 3 lemons. Dissolve the gelatine in 1-2
cup cold water, add the boiling water, sugar and lemon juice.
Strain and when nearly solid, stir in the well beaten whites
of the eggs. Use the yolks of the eggs for a sauce.
Miss Robertson.
PEACH SNOW.
Half cup sugar, i cup cream stirred into the sugar until
dissolved, then add the whites of 2 eggs beaten very stiff,
place i qt. sliced peaches in a dish sprinkled with powdered
sugar, pour the cream mixture over it and serve at once. All
the ingredients should be thorough!}' chilled.
Mrs. Campbell.
STUFFED PRUixES.
Select about 2 dozen large prunes, boil with 1-2 cup sugar
and plenty of water for i hour, drain and when cool remove
the pits and stuff with walnuts. Just before ready to serve,
pour whipped cream over the prunes. Ethel M. Langford.
HANSON & NOE
REAL ESTATE, INSURANCE AND
LOAN BROKERS
OFFICE: 631 THIRD STREET, EUREKA, CAL.
TELEPHONE MAIN 941
"What's a table richly spread without a woman at its
head. "
112 DESSERTS
PINEAPPLE SAGO.
Cook 2 tablespoons sago in 3 cups water until clear, add I
cup or more of sugar, salt to taste, ard a can of shredded
pineapple. Take from the stove and beat in the whipped
whites of 2 eggs, cool in mould. Miss Bertha Brown.
PINEAPPLE CREAM.
One quart whipped cream, 11-2 cups powdered sugar, 2-3
of a package of gelatine, and i can of grated pineapple.
BAVARIAN CREAM.
One quart milk, yolks of 6 eggs, i cup sugar, i tablespoon
gelatine ; heat the milk, stir in the yolks and sugar, cook five
minutes, stir in the dissolved gelatine, remove immediately
from the stove and when cool and partly set, stir in the stiffly
beaten whites of 6 eggs and add any fruit desired.
Mrs. A. W. Jones.
CARAMEL PUDDING.
One tablespoon gelatine dissolved in i cup hot water,
whites of 3 eggs beaten stiff, i cup of sugar added slowly,
juice of one lemon, and a part of the rind grated, add the hot
gelatine slowly, beat until solid, pile on a platter and cool.
Sauce: Make a custard of the 3 yolks and i pint of milk
with sugar and flavoring to taste. Mrs. W .J. Crane.
SPANISH CREAM.
One-third box of gelatine dissolved in 3-4 qt. of milk,
when boiling stir in the yolks of 3 eggs well beaten, 3-4 cup
of sugar, and when cooked add the beaten whites of 3 eggs,
flavor and cool in a mould. Miss Bertha Brown.
ICES AND ICE CREAM
"When reason rules, appetite obeys ;
When appetite commands, the pocket pays."
PLAIN ICE CREAM.
One qt. milk, i pint cream, i 1-2 cups sugar, 4 eggs, 2
tablespoons flour (level), 1-4 teaspoon salt, 3 tablespoons
vanilla, mix the flour with a little cold milk, add the sugar and
salt, and the beaten yolks of the eggs, strain into the boiling
milk, and cook for a few minutes. When the custard is thor-
oughly cold, add the cream, flavoring, whites of the eggs
whipped very stiff and more sugar if desired. When eggs are
very expensive, use a little more flour and keep the yolks of
the eggs for salad dressing. If the yellows of the eggs ar
omitted, use a little butter.
PLAIN ICE CREAM.
Two quarts rich milk, 11-2 pints cream, 11-2 cups sugar,
2 tablespoons flour, 2 tablespoons vanilla, pinch of sab", 3 eggs.
Put milk in a double boiler and when hot, stir in the sugar and
flour thoroughly mixed, then the eggs well oeaten and cook
until the consistency of cream, strain through a gravy
strainer and when cool add cream and vanilla and freeze.
Mrs. B. M. Lyons.
When heating milk for any mixture that requires sugar,
put the sugar into the cold milk first, and it will prevent
scorching.
We are not tKe largest
But we are the Best and tHe Cheapest
Place to trade all the year round. Our g-oods are reliable, our
prices are absolutely rigfht, and our styles the latest. Our
specialties are Dress Goods, Silks, Fancy Goods, Hosiery,
Underwear and Corsets, Tailor Suits, Skirts, Shirtwaists,
Coats, etc. ,
THE WHITE HOUSE
323 F STREET EUREKA, CAL.
' 'Love never dies of starvation, but often of indigestion."
114 ICES AND ICE CREAM
-- ___ . - j -
LEMON ICE CREAM.
Three pints thick cream whipped until light, whites of 8
eggs beaten stiff, 1-2 cup lemon juice and the grated rind of 2
lemons, 3 small cups powdered sugar. Mix the cream and
sugar, freeze ten minutes, add the whites of eggs and the
lemon. Mrs. Haughey.
BANANA ICE CREAM.,
Two quarts milk, i qt. cream, 10 eggs separated, 3 cups
sugar, pinch of salt, vanilla, 1-2 doz. bananas, very ripe,
sliced very thin, use evaporated cream. Mrs. J. P. Monroe.
BAKED APPLE ICE CREAM.
Bake and put through a potato masher 6 or 8 nice sweet
apples, add i 1-2 cups of sugar to the hot apples. The tartness
of the apples will make a great difference in the quantity of
sugar. When cold add i qt. thick cream, more sugar if de-
sired, lemon extract, and freeze in the usual way. Mrs. H.
STRAWBERRY ICE CREAM.
Sprinkle 2 cups of white sugar over 2 qts. strawberries,
mash, and let stand for 2 hours, squeeze through a cheese
tloth, add a pinch of salt, freeze 3 pints of thin cream or rich
milk to a mush, add the fruit juice gradually and continue
freezing. In freezing use four parts crushed ice to one part
half ground rock salt. Mrs. W. K. Strong.
LEMON WATER ICE.
One quart water, i pint sugar, juice of 6 lemons, i spoon-
ful gelatine dissolved. Mrs. H. J. Bridges.
SAMOA, CAL.
Wholesale and Retail Dealers in
Groceries, Flour, Feed, Powder, Caps and Fuse
Agents Queen Anne Flour
Write or Phone Us for Prices MAIN 165
ICES AND ICE CREAM' us
PINEAPPLE ICE.
Two and a half cups sugar, 6 cups water, boil 3 minutes,
cool, add the juice of 4 lemons strain through a thin cloth into
i can of shredded pineapple. When partly frozen, add the
beaten white of i egg. Ida E. Davis.
PINEAPPLE SHERBET.
Two quarts water, 2 1-2 cups sugar, boil together twenty
minutes, add 11-2 tablespoons cornstarch dissolved in a
little cold water. When cool add i can shredded pineapple
and the juice of 6 limes or 4 lemons. When half frozen add
the well beaten whites of 3 eggs. Mrs. W. A. Gilmore.
PINEAPPLE SHERBET.
One quart sugar, i quart water, 2 tablespoons gelatine,
boil to a syrup stirring often. Pour the hot mixture over I
can of grated pineapple. When ready to freeze add the juice
of 3 lemons and enough water to make about 3 qts. When half
frozen add the beaten whites of 3 eggs. This makes i gallon.
Mrs. O. Wi Lord.
ORANGE ICE.
Juice of 4 oranges, juice of 4 lemons, 2 cups sugar, i pint
water, strain altogether. Freeze until stiff, add the stiffly
beaten whites of 4 eggs and stir until it foams way up.
Mrs. Berr.
Tell Us
Are you prejudice against canned goods? Would
you like a brand of fruits and vegetables better
than you can put up? Better raw material, better
quality, more scientific handling, would you
appreciate these things?
White labor, absolute cleanliness Try
Red Ribbon" Grade Goods
The very finest fruit and vegetables, hand picked
and hand sorted for size, color and flavor.
Preserved without adulteration or artificial
coloring they are pure food products, no
matter what the test. If you want the best,
here it is. ALL GROCERS
Universal Stoves and Ranges
to obtain the best results from these
receipts you should use a
Universal
For Sale at
Buhne's Big Stores
Headquarters for everything in
Cooking Utensils
422 First Street and 411 Second Street
Phone Main 29 and 564
CAKES
"In general, mankind, since the improvement of cookery,
eat about twice as much as nature requires."
ANGEL CAKE.
Whites of ii eggs, i 1-2 cups granulated sugar, i cup flour,
i level teaspoon cream of tartar, i scant teaspoon vanilla. Beat
the eggs very stiff, sift the flour and cream of tartar together
4 times, add the sugar lightly to the beaten eggs, then the
flour gently and vanilla. Do not stop beating until the cake is
in the pan, which must be one that has never been greased.
Bake 40 minutes in a moderate oven. When done, invert the
pan on 2 saucers so that the air will pass under and around
them, and when cold cut around the edges with a knife and
remove. Mrs. Buchanan.
L : .
SUNSHINE CAKE.
Yolks of 14 eggs, whites of 3, 4 tablespoons ice water,
i 1-4 cups sugar sifted 4 times, 1-2 teaspoon cream of tartar,
1-4 teaspoon soda, i cup flour 4 times sifted, pinch of salt,
lemon extract. Beat the yolks about half, then add the ice
water and beat until thick, add sugar, beat slightly, then the
flour with which was sifted the cream tartar and soda.
Lastly add the beaten whites of the eggs and flavoring.
Mrs. W. R. M'cMillan.
WE SHALL ALWAYS TRY
TO SERVE YOU WELL
Our Stock is Men's Wear
McNAMARA'S, Inc.
F Street, at Second
"Economy is the easy cheer of old age.
118 CAKES
MOONSHINE CAKE.
Seven eggs, i cup sugar, 1-3 cup water, i cup of flour
sifted 3 times with 3-4 teaspoon cream tartar, i teaspoon
corn starch, pinch of salt. Boil the water and sugar to a
thread, turn it into the well beaten whites of the eggs, stir until
cool, ad'd the beaten yolks and the flour. Bake in an ungreased
pan for 40 minutes or more in a slow oven. Cool and remove
as angel cake. Miss Robertson.
SPONGE CAKE.
Three ,eggs, i 1-2 'cups sugar, 1-2 cup milk, 2 cups flour, 2
teaspoons baking powder, i teaspoon vanilla. Beat eggs i
minute, add sugar, beat 5 minutes, add milk, 1-2 the flour,
beat i minute, add flour, baking powder sifted together, and
flavoring and beat i minute. Mrs. Weatherby.
LOAF SPONGE X CAKE.
F*our eggs, i cup sugar, i even cup sifted flour, i table-
spoon cold water, 1-2 teaspoon baking powder, 1-2 a lemon.
Beat the yolks of the eggs and sugar, add the water,, then
the flour, then the stiffly beaten whites of the eggs, lemon
juice, grated rind and baking powder. Bake 1-2 hour.
Mrs. J. F. McGeorge.
SPONGE CAKE.
Two cups sugar, 2 cups flour, 2 teaspoons baking powder,
4 eggs, lemon extract, 3-4 cup boiling water. Sift together
sugar, flour and baking powder, add the well beaten eggs,
then the extract, and the boiling water last. This may seem
too thin, but makes a very nice cake. Mrs. F. E. Herrick.
VELVET SPONGE CAKE.
Two eggs, i cup sugar, i cup flour, 2 teaspoon baking
powder, scant 1-2 cup boiling water. Sift the flour, sugar
and baking powder, add the well beaten eggs, and the boiling
water last gradually. Bake in a buttered tin.
Mrs. Ethel Langford.
CAKES 119
ENGLISH SPONGE CAKE.
Six eggs, 3 scant cups sugar, 4 cups sifted flour, 2 tea-
spoons baking powder, salt and flavoring. Beat the eggs for
2 minutes, reserving the white for frosting, add sugar, beat 5
minutes, add 2 cups flour, beat 2 minutes, then add flour,
baking powder and salt and beat 3 minutes.
Mrs. F. H. Tappendorf.
ORANGE SPONGE CAKE.
Three eggs, i cup sugar, i heaping teaspoon baking pow-
der, i orange, 1-2 cup hot water. Beat the eggs well, sift
together sugar, flour and baking powder, mix and add the
juice and grated rind of the orange, at last the hot water.
Mrs. J. P. Campton.
CREAM SPONGE CAKE.
One cup sugar, i cup flour, 2 teaspoons cream tartar, 1-2
teaspoon soda, 2 eggs, thick cream. Sift together sugar, flour,
cream tartar and soda, break the eggs in a cup, fill it up with
sweet cream, add flavoring, and beat all well.
Mrs. C. E. Robinson, Philadelphia, Penn.
BRIDE'S CAKE.
One scant cup butter, 3 cups sugar, i cup milk, whites of
12 eggs, 3 teaspoons baking powder, i cup corn starch, 3 cups
sifted flour, flavoring. Cream the butter and sugar, add ths
milk, then the beaten whites, then sift together and gradually
add the flour, corn starch and baking powder. Add the flavor-
ing and beat all thoroughly. Put in a large buttered tin lined
with buttered letter paper, and bake slowly in a moderate
oven. This is a delicious fine grained cake. Cover the top
with icing. Mrs. R. J. Baker.
BIRTHDAY CAKE.
Whites of 6 eggs, 11-2 cups sugar, 1-2 cup butter, 1-2
cup milk, 2 cups sifted flour, 1-4 cup corn starch, i teaspoon
baking powder,' flavoring. Beat the eggs, add the sugar,
beat the butter separately until like cream, add it and beat
well, then the milk, and the flour, corn starch and baking pow-
der sifted together. Mrs. Tappendorf.
"We increase our wealth irhcii ire lessen our desires."
120 CAKES
WHITE CAKE.
One scant cup sugar, 1-3 cup butter, 1-2 cup milk, 2 scant
cups sifted flour, 2 teaspoons baking powder, whites of 3
eggs. Cream the sugar, add the milk, then the flour and baking
powder sifted together and last the stiffly beaten whites of 3
eggs. Mrs. S. H. Ross.
WHITE CAKE.
One cup butter, 2 cups sugar, i cup milk, pinch of salt, 2
teaspoons baking powder, whites of 6 eggs, 2 cups flour, i
cup corn starch, flavoring. Cream the butter and sugar, add
the milk, flour, corn starch, baking powder and salt sifted
together, flavoring, and lastly the well beaten whites of the
eggs. If preferred use 2 more cups flour instead of the
corn starch. A gold cake can be made by using the yolks.
Mrs. A. E. McLaren.
FAVORITE CAKE.
Two-thirds cup butter, i cup .sugar, i 1-2 cups flour, .+
eggs, i tablespoon milk, i scant teaspoon baking powder.
Cream the butter and sugar together and beat until very light,
beat the whites of the eggs to a stiff froth, mix the baking
powder thoroughly with the flour, add a little of the flour to
the cake mixture, beat until smooth, add milk, then alter-
nately the whites of the eggs and the rest of the flour. F>ake in
a pan lined with buttered paper in a moderate oven. This is
much like pound cake, and will keep three or four weeks.
Sliced citron may be added if liked. Mrs. John Kingston.
We are Local Agents
for the famous line of
CLAUSS SHEARS and RAZORS
Every article carries a gilt-edge guarantee
C O. LINCOLN & CO.
226-230 F Street, Eureka, Cal.
CAKES m
PLAIN CAKE.
Half cup sugar, 1-2 cup butter, 1-2 cup milk, 2 cups flour,
2 teaspoons baking powder, lemon extract 3 eggs. Separate
the eggs, beat very light, and add to the batter last.
Mrs. Jess Bacon.
VANILLA CAKE.
( hie cup butter, 2 cups sugar, i cup milk, 1-2 cup corn
starch. 3 cups flour, 4 eggs, 2 teaspoons baking powder, 2
teaspoons vanilla. Mrs. Swithenbank.
LIGHTNING CAKE.
Three tablespoons butter, milk, 2 eggs, I cup sugar I cup
flour, 2 teaspoons baking powder. Melt the butter in a cup.
break in eggs, fill cup with milk, sift together the flour, sugar
and baking powder, and beat all together. This makes three
layers. . Mrs. Robert Holmes.
DOVER CAKE.
One cup butter, 2 cups sugar, 6 eggs, i cup milk, 3 cups
flour, 2 teaspoons baking powder, i teaspoon flavoring.
Cream the butter and sugar, then breaking in the eggs 2 at a
time, beat 5 minutes between each adding.
Mrs. George Langford.
SOFT POUND CAKE.
Two cups butter. 2 1-4 cups sugar, 5 cups flour, 5 eggs, i
cup milk, 3 teaspoons baking powder-, 3 teaspoons lemon, 2
teaspoons vanilla. Spices may be used instead of the flavoring.
Mrs. Ansel D. Hannah.
CORN STARCH CAKE.
Two cups sugar, 2-3 cup butter, whites of 4 eggs, i cup
milk, i cup corn starch, 2 cups flour, 2 teaspoons cream of tar-
tar, i teaspoon soda, i teaspoon lemon extract. Bake 3-4 of an
hour in a steady oven. Mrs. C. H. Starbird.
'
"All service is the same with God; there is no last or first."
122 CAKES
FEATHER CAKE.
One scant cup sugar, 2 tablespoons butter, i egg, 1-2 cup
milk, i heaping cup flour, 1-2 teaspoon soda, i teaspoon cream
tartar, flavor. Mrs. John E. Shields.
SOUR MILK CAKE.
Two cups sugar, i cup butter, 3 eggs, i cup sour milk,
i level teaspoon soda, flour, spices to taste, fruit if desired.
Mrs. A. Bacon.
APPLE SAUCE CAKE.
One cup brown sugar, 1-2 cup butter, 11-2 cups apple
sauce, 2 cups flour, i cup chopped raisins, 2 teaspoons soda,
spice to taste. This keeps like a fruit cake.
Miss Hattie Gates.
POTATO CARAMEL ~AKE.
Two cups sugar, 2-3 cup butter, 2 cups flour, i cup hot
mashed potato, 1-2' cup sweet milk, 4 eggs. 2 teaspoons baking
powder, i cup grated chocolate, i cup chopped nuts, 1-2 tea-
spoon cloves, i teaspoon each of cinnamon and nutmeg.
Cream, butter and sugar, add yolks of eggs, then milk, pota-
toes, spices and chocolate. Sift the baking powder in with
the flour, beat the batter well, add the well beaten whites of
the eggs and the nuts last. This makes a large loaf.
Mrs. W. A. Gilmore. .
Diamond Fruit Company
(Incorporated )
Wholesale Dealers in all Kinds of
Green and Dried Fruits, Etc.
Potatoes, Poultry, Eggs, Honey, Beans, Onions, Butter, Cheese
Phone Main 49 41 4-1 6 F St.', Eureka, Cal.
CAKES 123
COFFEE CAKE.
One cup butter, i cup brown sugar, i cup molasses, i
cup strong cold coffee, i egg, i tablespoon cloves, i table-
spoon cinnamon, i nutmeg, i heaping teaspoon soda, 4 or 5
cups flour, i Ib. of raisins. Bake I hour in a moderate
oven. Mrs. C. H. Starbird.
I '
DEVIL'S CAKE.
One cup white sugar, 1-4 cup butter, i tablespoon mo-
lasses, 3 eggs, i level teaspoon soda, 6 tablespoons chocolate,
i cup boiling water, i 3-4 cups flour. Dissolve the chocolate
in the boiling water. Mrs. fred Barnum.
DEVIL'S FOOD.
Two cups brown sugar, 1-2 cup butter, 2 eggs, i teaspoon
soda, 1-2 cup boiling water, 1-2 cup sour milk, 2 cups flour.
Dissolve the soda in the boiling water. Bertha Brown.
i 3 /" ; &-
DEVIL'S CAKE.
Part i : i cup brown sugar, 2-3 cup Baker's chocolate,
1-2 cup milk, Melt over the teakettle and add to
Part 2: One cup brown sugar, 1-2 cup butter, yolks of 3
eggs, 2 cups flour, i cup milk, i teaspoon soda.
Bake in layers and fill wih cooked frosting. Boil i cup
sugar and 1-3 cup water until it will hair from a fork and
pour while hot over the stiffly beaten whites of 3 eggs and
beat until cold. Mrs. Haughey.
FILLING FOR DEVIL'S CAKE.
Half cup ground walnuts, 1-2 cup milk; let this come to a
boil and add yolks of 2 eggs beaten, and sweeten to taste
and flavor as liked and pour onto the well beaten whites
of 2 eggs. Mrs. Buchanan.
WHITE CAKE.
One cup sugar, 1-2 cup butter, 1-2 cup milk, 11-2 cups
flour, whites of 4 eggs, i heaped teaspoons baking powder,
flavoring. Cream the butter and sugar, add the milk, then the
flour, and baking powder sifted together 6 times, and the
whites of eggs to a froth. Mrs. O. W. Lord.
"The woman who never makes mistakes loses a great many
chances to learn something. "
124 CAKES
YELLOW CAKE.
Yolks of 7 eggs, i large cup sugar, 1-2 cup milk, 2 table-
spoons butter, i 1-2 cups flour, 2 tablespoons baking pow-
der, vanilla. Stir butter, sugar and eggs together for ten
minutes, sift in the baking powder and flour, then add the milk
and beat 5 minutes. Bake either in loaves or layers.
Mrs. W. J. Crane.
GOLD CAKE.
Two whole eggs, yolks of 8 eggs, i cup milk, 11-2 cups
butter, 4 cups flour, 3 cups sugar, i teaspoon soda, 2 teaspoons
cream tartar, citron. Cream the butter and sugar, beat the
yolks and whites separately, add the milk, then the flour, soda
and cream tartar sifted together, then the sliced citron, and
currants if liked. Mrr. C. B. Frost.
WHITE CAKE.
Two cups sugar, i cup butter, i cup sweet milk, 2 cups
flour, i cup corn starch. 2 teaspoon cream tartar, 1-2 teaspoon
soda, 7 eggs (whites).
Dissolve the soda in milk and add the stiffly beaten
whites last. This makes 3 layers.
Filling: Cook until it will rope i cup sugar, 5 table-
spoons boiling water, and just before removing it from the
fire drop in 1-2 Ib. of marshmallows broken in small pieces,
and whip the mixture into the white of i egg.
Mrs. I. A. Russ.
J. A. flEISER
Scenic
and Commercial Photographer
A COLLEGE OF PHOTOGRAPHY
Eureka, Cal.
CAKES 125
ORANGE CAKE.
Five eggs, 2. cups sugar, 1-2 cup butter, 2 1-2 cups flour,
2 teaspoons baking powder, 1-2 cup water, i orange.
Cream the butter and sugar, separate and beat the eggs,
sift the flour and baking powder together, mix in the usual
way, adding the grated rind and juice of the orange, saving
the whites of 3 eggs and I tablespoon of orange juice for the
icing. Mrs. W. W. Warren, Tomah.
CUSTARD CAKE.
( )ne cup sugar, 11-2 cups flour, i heaped teaspoon baking
powder, pinch of salt, 4 eggs, 8 tablespoons' cold water.
Sift sugar, flour, baking powder and salt together 4 times,
beat the eggs separately, add the cold water, beat all together.
I lake in 2 layers in a quick oven, split while hot and fill with
the made cream.
Filling : One cup sugar, 2 tablespoons flour, 2 eggs, 2 cups
of milk, flavor with vanilla. Cook and cool slightly. This
rule makes a good jelly role. H. H.
LAYER CAKE.
One and a half cups flour, i cup sugar, 2 teaspoons baking
powder, 2 eggs, 4 teaspoons butter, 1-2 cup milk.
Sift tlour, sugar and baking powder together and add 2
eggs beaten with the melted butter and the milk last. Flavor-
'.ng. Mrs. George Taylor.
\VELLESLEY FUDGE CAKE.
One cup sugar, 2-3 cup butter, 3 eggs, i cup milk, 2 1-2
cups flour, i heaping teaspoon baking powder, 1-4 cup choco-
late, 1-2 cup walnuts.
Cream ,he butter and sugar, add the milk, then stir in the
flour sifted with the backing powder, melted chocolate,
coarsely broken nuts and last the eggs beaten separately.
Frosting: One and a half tablespoons butter, 1-2 cup un-
sweetened cocoa, i 1-4 cups powdered sugar, a little salt, 1-4
cup milk, 1-2 teaspoon vanilla. Boil 8 minutes, remove from
the fire, and beat to a cream. "Examiner Cook Book."
" What and hon- the virtue and the art
To lire on little, with a cheerful heart. "
126 CAKES
WALNUT CAKE.
Two cups sugar, i cup butter, 4 eggs, i cup milk. 3 caps
flour, 3 teaspoons baking powder, i 1-2 cups chopped nuts, 1-2
teaspoon cinnamon, 1-2 teaspoon nutmeg.
Rub the butter and sugar to a cream, add the milk, then
the well beaten eggs, then the baking powder and flour, and]
lastly the nuts. Bake in dripping pan. When done, frost and]
put on half walnut meats. Mrs. E. A. Beverly.
WALNUT CAKE.
Six eggs, i cup sugar, 1-2 cup butter, 1-2 cup milk, about]
21-2 cups flour, 2 heaped teaspoons baking powder, i large]
cup walnut meats, strawberry extract.
Separate and beat the eggs, reserving the whites of 3 for .
frosting, chol the nuts with a meat grinder. Cream the outter
and sugar, add the eggs, part of the flour, then the milk, the
rest of the flour, and the nuts last. Bake in a large dripping
pan.
Frosting: Boil i cup of sugar and 1-3 cup water und! ill
will hair from the end of a fork, pour in while boiling into the
well beaten whites of 3 eggs and continue to beat until r
Spread upon the cake, mark "off into squares, putting a half of
a nut meat on each square.
Mrs. P. B. Turnbull, Leadville, Col.
NUT CAKE.
Three scant cups sugar, 2-3 cup butter, 4 eggs, 1-2 cup
milk, 1-2 cup w T ater, i heaped cup walnut meats, 4 1-2 cups
flour, 21-2 teaspoons baking powder, i teaspoon cinnamon, i i
teaspoon nutmeg, 2 tablespoons vanilla, 1-4 teaspoon soda,
pinch of salt. Mrs. E. J. Chapman.
I. S. Mulford, Proprietor
621 Fifth Street, Eureka, Cal.
CAKES 127
NUT CAKE.
One cup sugar, 1-2 cup butter, 2 eggs, 1-2 cup milk, i 1-2
cups sifted flour, 2 teaspoons baking powder, i large cup
chopped walnuts.
Bake in a flat pan, marking squares, putting nut on each.
Miss Bonnickson.
WALNUT CAKE.
Two cups brown sugar, 1-2 cup butter, i scant cup sour
milk, yolks of -5 eggs, i teaspoon soda, 2 cups flour, i Ib.
raisins, i Ib. English walnuts, i teaspoon cloves, i teaspoon
cinnamon. Mrs. R. McMillan.
QUEEN'S TEA CAKE.
( )ne cup sugar, i egg, piece of butter, 2 cups flour, 2 tea-
spoons baking powder, i cup milk, i teaspoon vanilla.
I Seat the sugar and butter, add the beaten egg, then milk,
and flour sifted with the baking powder, flavor and bake in
2 layers.
Filling: Boil i cup sugar and 1-2 cup water until it
threads and pour over the beaten white of i egg, add flavor-
ing and \vhi-n cool spread on cake. G. W.
MARBLE CAKE.
One cup butter, 3 cups sugar, 4 eggs, i cup sour milk, i
teaspoon baking powder, 1-2 teaspoon soda.
Cream the butter and sugar, add the well beaten eggs and
the milk, and beat in the flour sifted with baking powder and
soda.
For the dark part take out 1-3 of the dough, add to it 1-2
cup molasses, i teaspoon all kinds of spices and i cup flour.
Mrs. John L. Shields.
WASHINGTON CAKE.
One cup sugar, i egg, 1-3 cup butter, 1-2 cup sweet milk, 1-2
teaspoon soda, i teaspoon cream tartar, 11-3 cups flour, flav-
oring. Bake in 2 round tins, spread with apple sauce or any
other fruit,' and cover the top layer with powdered sugar.
Mrs. F. E. Herrick.
"A woman without religion a flower without perfume."
128 CAKES
CHOCOLATE CAKE.
Half cup butter, 1-2 cup sugar, 1-2 cup melted chocolate,
2 eggs, 1-2 cup. milk, 11-2 cups sifted flour, i heaped teaspoon
baking powder.
Cream the butter and sugar, add the chocolate melted in
hot water; add 2 well beaten eggs and beat the whole five
minutes. Add milk and flour sifted with baking powder. Beat
well until very light. Bake in a loaf ana make a dfouble
icing as follows: Boil 5 minutes and stir until it creams I
cup sugar, 1-2 cup milk, piece of butter and vanilla. Spread
upon the cake and cover with chocolate, piece of butter size of
an egg melted and flavored with vanilla.
Mrs. W. C. Elsmore.
RIBBON CAKE.
Two cups sugar, i cup butter, i cup milk, 4 eggs, 4
scant cups flour, 3 teaspoons baking powder, 2 teaspoons
lemon extract.
' Take out 1-3 of the mix^g^e for the fruit layer, add 2 cups
raisins chopped fine, 2 tablespoons molasses, 1-2 teaspoon
cloves and cinnamon, i teaspoon nutmeg. This rule makes 3
layers, 2 of white and the dark one for the center. Put to-
gether with currant jelly. Mrs. Hannah.
WORLD'S FAIR CAKE.
This should be baked in a flat pan, so that the cake when
done will be about 11-2 inches thick and should be covered
with 2 frostings.
One cup sugar, 1-2 cup butter, 1-2 cup milk, 2 cups flour,
2 teaspoons baking powder ,3 eggs, 1-2 cup chocolate.
Melt together and add to the batter the grated chocolate, 3
teaspoons sugar -and 3 tablespoons milk.
First frosting: Two cups sugar, small piece butter, 3-4
cup milk, boil together about 4 minutes, beat until cool and
spread on cake.
Second frosting : Two cups grated chocolate, piece of
butter, 1-2 cup milk. Melt all together and spread roughly on
the cake while warm. Mrs. H. C. Edson, Fortuna.
CAKES 129
MAHOGANY CAKE.
Three eggs, 11-2 cups sugar, i cup butter, 1-2 cup milk,
21-2 cups flour, i teaspoon soda, 3 eggs well beaten, i cup
grated chocolate, boiled with 1-2 cup milk.
Filling: One cup sugar, 4 tablespoons milk, boil until
sugar is dissolved. Take from the fire and add small piece of
butter and 4 tablespoons grated chocolate, bet in a dish of
hot water if it hardens too soon. Clara Bacon.
APPLE CAKE.
Three tablespoons melted butter, i cup sugar, i eggs, I-A
cup milk, 21-2 cups flour, 2 teaspoons baking powder, i
teaspoon lemon.
Bake in layers and fill with i cup grated apple, white of
one of the eggs beaten stiff, i cup of sugar. Mix together
but not cook. Mrs. Logan.
ELECTION CAi^E.
Three cups milk, i pint potato yeast, 2 cups sugar, flour
to make a stiff batter, let it rise overnight.
In the morning add 2 cups sugar, 3 cups butter, 2 eggs, 2
nutmegs, 1-2 teaspoon soda dissolved in milk, i Ib. raisins, I- '.
Ib. citron ; dredge the fruit with flour and add just before
baking.
CRACKEK CAKE.
One cup chopped walnuts, .1 cuffe raisins, 1-2 cup citron,
i cup chocolate, i cup butter, i 1-2 cups rolled crackers,
i 1-2 cups sugar, i teaspoon baking powder, 4 tablespoons
milk, 7 eggs. Mrs. Loldwell.
CRACKER LAYER CAKE.
Four eggs, i small cup sugar, 1-2 cup chocolate, i heaped
teaspoon baking powder, 1-2 cup walnuts, vanilla extracf,
pinch of salt.
Cream the yolks of the eggs and sugar, stir in the beaten
whites, add the grated chocolate, cracker dust, baking powder,
chopped walnuts, and salt. Bake in 2 layers and when cool
fill with whipped cream. Mrs. W. C. Elsmore.
4l ln order to manage children well, we must borrow their
eyes and ears. "
130 CAKES
LEMON LAYER CAKE.
TV nail cups sugar, 1-2 cup butter, 3-4 cup milk, 3
cups flour, 3 teaspoons baking powder.
Filling : Juice and grated rind of 2 lemons, yolks of 3 eggs,
1-2 cup butter, i cup sugar. Mix together and cook in a
double kettle. Mrs. G. C. Jones.
HOLIDAY CAKE.
One cup shortening, i cup sugar, i cup molasses, I tea-
spoon salt, citron, i teaspoon ail kind of spices, 1-2 cup of
water, i teaspoon soda, flour, i cup raisins, i cup currants.
Mix K ter in the usual way making it quite thick with
r, anc *dd the fruit last. This makes 2 medium sized
loaves ana will keep for weeks. Mrs. S. T. Weatherby.
NUT CREAM CAKE.
One cup sugar , 1-2 cup water, 1-2 cup molasses, 1-2 cup
butter, 2 cups flour, i cup walnuts, 2 eggs, i teaspoon soda, i
cup raisins, i teaspoon cloves, i teaspoon nutmeg, 2 teaspoons
cinnamon.
Baking is the principal thing, which should require about
one hour. Miss Robertson.
FRUIT CAKE.
One ;_:' flour, i cup butter, i cup sugar, 7 eggs, 1-2 cup
- .asses, -.-2 teaspoon soda, 1-2 Ib. citron, i Ib. raisins, i Ib.
currants, i Ib. blanched^lmonds, i tablespoon nutmeg, i tea-
spoon cloves, and 5 drops essence almonds.
Mrs. Starbird.
OSTEOPATH
Dr. A. Barbara Gasser
Osteopathic Physician
Office and residence, 1 022 E street, Eureka
Phone Main 885
CAKES 131
CHRISTMAS FRUIT CAKE.
Three cups butter, i qt. sugar, 3 pints flour, 1-2 pint mo-
lasses, 1-2 cup milk, 12 eggs, 5 Ibs. raisins, 2 Ibs. currants, 3-4
Ib. citron, i 1-2 Ibs. walnuts. Cinnamon, cloves, allspice and
mace to taste.
Flour the fruit well and add it to the batter last. Bake in
p deep pans in a moderate oven 3 or 4 hours. This makes 4 or
5 good sized loaves and will keep for years.
Mrs. William McGillivray.
SCRIPTURE CAKE.
1 cup butter.
4 1-2 cups flour
3 cups sugar
2 cups raisins
2 cups figs
i cup almonds
6 eggs
i cup milk
i tablespoon honey
1 pinch salt
Spice to taste
2 teaspoons cream tartar
i teaspoon soda.
Judges 5-25 i Kings 4-22
Jeremiah 6-22 i Sam 30-12
i Sam. 30-12 Gen. 43-11
Isa. 10-14 ^ Judges 5-25
Ex. 1 6-21 Lev. 11-13
i Kings 10-10 Ex. 13-15
Ex 1 2- is etaoin shrdluetaoim
Beat sugar and butter to a cream. Beat the whites and
yolks of eggs separate. Reserve half cup of flour to mix with
the fruit.
NO. 2.
Make as directed for No. I., leaving out the fruit, nuts and
spices. Bake in layers. Fig filling :
i cup figs T-2 cup water
i cup sugar I Sam - 3<>i2
1-2 cup sugar J er - 6 ' 2 -
Gen. 24-17
Chop figs fine and cook soft in water, then add the sugar.
Cook until thick. Serve when cold.
'The beautiful is as useful as the useful."
132 CAKES
SUNSHINE CAKE.
Seven eggs, i cup sugar, i cup pastry flour, 1-4 teaspoon^
cream tartar, extract of orange, little salt.
Sift the flour, salt and cream of tartar 4 times, beat the
yolks light, beat in the sugar, then flour, and last the well
whipped whites of the eggs. Henrietta Connick.
. APPLE FRUIT CAKE.
N > .
One cup butter, 2 cups sugar, i cup milk, 2 eggs, i tea-
spoon soda, 31-2 cups flour, 2 cups raisins, 3 cups dried
apples, 2 cups molasses, nuts, spices.
Soak the apples over nivdit and stew 2 hours in the mo-
lasses, beat the butter and sugar to a cream, add milk in which
soda is dissolved, then the beaten eggs, flour, raisins and ap-
ples. Stir well, pour into pans, bake 11-2 hours, adding nuts
and spices to taste. Mrs. Fenwick.
BOILED RAISIN eAKE.
One and a half cups seeded raisins, cover with boiling wa-
ter and let simmer 20 minutes. Dredge with flour and add
last: 3-4 cup sugar, 1-2 cup bu'.ter, i 1-2 cups flour, i teaspoon
soda, i egg, i teaspoon nutmeg, i teaspoon cinnamon.
Mrs. G. Walters.
WASHINGTON L<F CAKE.
Three cups sugar, 2 scant cups butter, i cup sour milk, 5
eggs, i teaspoon soda, 3 tablespoons cinnamon, 1-2 nutmeg, 2
cups raisins, i cup currants, 4 cups flour.
Mix the batter in the usual way, dredge flour over the
fruit and add.it last. This cake should bake slowly with the
heat of the oven even temperature. Miss Augusta Jacobson.
CHEAP FRUIT CAKE.
One cup sugar, i cup molasses, i cup sour milk, i cup
shortening, 41-2 cups flour, i cup currants, i cup raisins, 2
teaspoons soda, spice to taste, salt. Mrs. Richardson.
CAKES 133
PORK CAKE (FRUIT).
One Ib. fat salt pork, i pint boiling water, 3 cups brown
sugar, i cup molasses, i teaspoon lemon extract, i teaspoon
soda, i teaspoon cinnamon, i teaspoon cloves, i Ib. raisins,
i Ib. currants.
Run the salt pork through a grinder and pour the boiling
water on it. Cheap and excellent to keep for lunches.
Mrs. Cummins.
SOFT GINGERBREAD.
One cup molasses, i tablespoon butter, i teaspoon ginger,
mix to a light golden brown, and add i cup sour milk, i tea-
spoon soda dissolved in a little hot water. 31-2 cups or less of
flour. This should bake very slowly in a dripping pan, lined
with thick paper. Try this with cream for a dessert.
Mrs. D. D. Clark.
GINGER BREAD.
Sift together 1-2 cup sugar, 2 level teaspoons soda, i tea-
spoon cinnamon, i teaspoon ginger, 3 cups of flour. Mix with
i cup molasses, 2 well beaten eggs, and add i tablespoon
melted butter, i cup boiling water. Turn into hot greased
pans, well dusted with flour, and bake in a slow oven. Best
if eaten while hot. Mrs. George Marshall.
MARSHMALLOW FILLING
Is delicious with ginger bread, improving the old fashion-
ed dainty until it is scarcely recognizable.
Boil 1-2 cup of sugar, 1-4 cup water, add 1-8 of a pound
of chocolate until it threads. Dissolve 1-2 Ib. marshmallows
in i tablespoon boiling water, add to the chocolate mixture,
beat all together, and spread between and on top of ginger
bread. Serve while fresh. The chocolate may be omitted
.and chopped nuts of almost any kind used.
ZELLA'S GINGER BREAD.
Half cup butter, 2 cups sugar, 2 eggs, i cup molasses, i
cup milk, i teaspoon baking powder, i teaspoon cinnamon,
i teaspoon ginger, 3 cups flour. Zella Langford.
' *.L -t* ^t the spurt at the start, but the unhasting, con-
tinued advance that wins the day. "
134 CAKES
NUREMBERG GINGER BREAD.
Four eggs, I teaspoon mace, 1-4 teaspoon cloves, 1-4 cup
candied 9 range peel> i cup sugar, 2 cups Hour, 1-4 teaspoon
salt, 2 teaspoons baking powder, 1-2 Ib. almonds.
Beat the eggs very light without separating, add mace,
cloves, orange peel chopped fine, add gradually the sugar,
and beat until veiy light, then sift in the flour with the salt
and baking powder and add the almonds blanched and split
in half. Bake in .shallow pans. B. C. B.
ALMOND FILLING.
Blanche and pound fine 2 Ibs. almonds, beat 2 eggs
lightly, add to them i 1-2 cups sugar, and beat for 15
minutes. Then stir in the almonds and flavor with vanilla.
LEMON FILLING.
Three-quarters cup water, i cup sugar, 2 eggs, butter
size of a walnut, grated rind and juice of 2 lemons, little
flour. Cook in a double boiler and use only enough flour to
make it about the consistency of thick cream.
Mrs. R. J. Baker.
CHOCOLATE FILLING.
Mix confectioner's sugar to a paste with boiling water,
add 2 oz. melted chocolate and flavor with vanilla.
CARAMEL FROSTING.
Boil i cup of sugar and 1-4 of a cup of water to a thread.
In thWmeantime cook 1-4 of a cup of sugar to the caramel
stage, add i or 2 tablespoons boiling water and continue to
cook until the caramel is dissolved. Add this to the first and
cook until it threads again. Pour while hot onto the beaten
white of i egg and beat until cold. Boston Cook Book.
CAKES 135
FIG FILLING.
Grind 6 dried figs and cook with a little water until the
proper consistency, adding 3 tablespoons sugar and a little
lemon extract. Mrs. Haughey.
APPLE FILLING.
Four large tart apples grated, i cup sugar, butter size of
a walnut, i tablespoon flour, 1-2 cup water, juice of 2 lemons,
grated rind of i lemon. Cook about 15 minutes.
Mrs. A. W. R. Berr.
MOCHA FILLING.
One cup powdered sugar, yolk of i egg, 2 tablespoons un-
sa.lted butter, i teaspoon vanilla. Beat to a cream and add
i cup of strong coffee that has been boiled down to 2 table-
spoons.
STRAWfBERRY FILLING.
White of i egg, i cup of sugar, i cup of fresh strawberries
crushed. Mix and beat 1-2 hour.
TUTTI FRUTTI FILLING.
Boil 3 cups of sugar and 1-2 cup water until it threads
and pour while hot over the well beaten whites of 2 eggs,
beat .until cool, and add 1-2 Ib. chopped walnuts and 1-2
cup chopped raisins. Miss Robertson
'
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COOKIES
"There's nothing to the wanderer's taste
Like food where mother's hand is traced,
There's nothing to the wanderer's look
Like food her cunning hand can cook."
COOKIES.
Two cups sugar, i cup shortening, 2 eggs, lemon ex-
tract, 2-3 cup of milk, 2 teaspoons baking powder, flour to
roll out. Mrs. A. Bacon.
COOKIES.
Two cups sugar, 2 tablespoons butter, 2 tablespoons lard,
2 tablespoons baking powder, 3 eggs, milk, flour.
Break the eggs in a cup and fill with milk. Sift the bak-
ing powder with a sieve full of flour and add flavoring to
taste. Mrs. M. C. McLellan.
SOUR CREAM COOKIES.
One cup of thick sour cream, I cup sugar, i teaspoon
soda, i egg, flour to roll soft, lemon or nutmeg.
This rule may be varied by adding 1-2 cup of chopped
nuts or raisins and spices to taste. Mrs. W. H. Ingley.
Telephone, Main 662
EUREKA NEWS COMPANY
Newspapers, Magazines, Books and Stationery
Sole Ag-ents for
San Francisco Call, Chronicle and Bulletin
Saturday Evening Post
Subscriptions taken for all Periodicals and Magazines
Mail orders receive prompt attention
324 F STREET, EUREKA, CAL.
''Let us love so well
Our work shall be sweeter for our love.
138 COOKIES
COOKIES.
One quart flour, 3 teaspoons baking powder, 1-2 cup
butter, i cup sugar, 2 eggs, 3 tablespoons milk, vanilla.
Should be mixed soft. Mrs. S. H. Ross.
THANKSGIVING COOKIES.
One cup butter, 2 cups sugar, 4 eggs, 4 cups flour, 2
teaspoons baking powder, lemon extract.
Cream together until very light and smooth the butter and
sugar, add the thoroughly beaten eggs. Sift the flour and
baking powder together 3 times and add it to the batter.
More flour will be required to make a dough easily handLd.
Mrs. C. H. Starbird.
ROCKS.
One cup butter, 11-2 caps sugar, 3 eggs, I teaspoon cin-
namon, i teaspoon nutmeg, i teaspoon vanilla, 3-4 Ib. chop-
ped dates, 1-2 Ib. chopped walnuts, i teaspoon soda, i table-
spoon hot water, 3 cups flour.
Dissolve the soda in the hot water and mix very stiff.
Drop from a teaspoon on buttered tins and bake as cookies.
Mrs. George Walter.
o
ROCKS.
One and a half cups sugar, i cup butter, 21-2 cups flour,
3 eggs, i teaspoon soda, i tablespoon hot water, 3-4 Ib. dates,
i 1-2 Ib. walnuts, i teaspO3n cinnamon, 1-2 teaspoon allspice,
vanilla. Drop on buttered tins and bake. Mrs. Fenwick.
FRUIT COOKIES.
'>''
One cup butter, 2 cups sugar, i teaspoon cream tartar, 1-2
teaspoon soda, 4 eggs, i cup raisins, i cup walnuts, spice to
taste. Flour to make a soft dough. Mrs. G. A. Biord.
COOKIES 139
DROP COOKIES.
Two cups pastry flour, 1-2 teaspoon baking powder, 3-4
cup sugar, 3 tablespoons butter, i lemon (rind), 2 eggs.
Sift all together the* dry ingredients, rub in the, butter, beat
the eggs, c.nd add to the other ingredients, mixing it to a very
stiff dough. If not quite moist enough, add a little milk. Add
citron, raisins, nuts, cocoanut or carraway seed.
Mrs. Condo.
FRUIT COOKIES.
Two cups sugar, i cup butter, 2. cups raisins, 2 eggs, 2
tablespoons sour milk, i teaspoon soda, 1-2 teaspoon nutmeg,
1-2 teaspoon cloves, 1-2 teaspoon cinnamon, flour to roll
out. Bake in a quick oven. Mrs. Dora Betterley.
OAT MEAL COOKIES.
One cup brown sugar, i cup molasses, 2 eggs, 3-4 cup
shortening, 2 cups rolled oats, i cup raisins, i level teaspoon
soda, i teaspoon ginger, i teaspoon cinnamon^ flour.
Run the raisins through a grinding machine and use the
uncooked rolled oats. They should be rolled out quite stiff.
These are fine for children. Mrs. Fred Remmington.
ROLLED OAT COOKIES. .
Three cups uncooked rolled oats, 3 cups flour, 11-2 cups
sugar, i cup hot lard, i cup hot water, i teaspoon sod^.
Dissolve the soda in the hot water. Flavor and roll thin.
Mrs. H. J. Bridges.
CEREAL COOKIES.
One cup brown sugar, 3-4 cup butter, 2 eggs (not beaten),
i teaspoon cinnamon, i teaspoon soda, i cup of chopped rais-
ins, 2 cups of rolled oats, 2 cups flour, i teaspoon vanilla.
Mrs. Gillis, Elk Ri^er, Cal.
GINGER COOKIES.
One cup sugar, i cup butter, i cup light molasses, 2 eggs,
1-2 cup boiling water, i teaspoon ginger, 1-2 teaspoon cinna-
mon, salt, flour to roll out. Mrs. Buchanan.
"Man may be the head of the family, but far better than
that, woman is the heart of it."
140 COOKIES
GINGER SNAPS.
One and a half cup molasses, i cup shortening, 1-2 cup
brown sugar, 2 eggs, 2 teaspoons ginger, i teaspoon soda, 2
tablespoons vinegar, flour.
Boil the molasses and when cool add the shortening, sugar,
beaten eggs, the soda dissolved in the vinegar, the ginger and
flour. Roll out very thin. Mrs. G. Y. Henderson.
MOLASSES COOKIES.
One cup sugar, i cup molasses, i cup shortening, 2 eggs,
i teaspoon cinnamon, i teaspoon ginger, i teaspoon soda,
little salt and flour.
Dissolve the soda in a little hot water and use flour enough
to make it pretty stiff. Mrs. A. Bacon.
FRUIT COOKIES.
Two cups hot lard, 2 cups sugar, 2 cups molasses, i cup
hot water, i teaspoon soda, flour to roll out, yolks of 2 eggs,
4 teaspoons ginger, i teaspoon salt, i cup ground raisins, I
cup ground currants, i jup ground walnuts. Mrs. Logan.
NUT WAFERS.
Four eggs, 1-2 cup sugar, 2 cups flour, i teaspoon baking
powder, i pint chopped nuts.
Drop with a teaspoon on buttered pans. It is nice to divide
the dough, using half with chopped nuts and the remainder
with cocoanuts. Mrs. Frank Liscom, Jr.
HERMITS.
Two cups brown sugar, i cup shortening, 3 eggs, 3 table-
spoons boiling water, flour to roll out, i teaspoon soda, i
teaspoon cinnamon, i teaspoon cloves, i nutmeg, i cup raisins.
Mrs. W. R. McMillan.
HERMITS.
Two cups brown sugar, 3 eggs i cup shortening, i cup
sour milk, i cup raisins, i cup dates, i cup nuts, i teaspoon
soda, spices to taste, flour to make quite stiff.
Drop on a well greased pan with a teaspo n and bake.
Grace McGeorge.
COOKIES HI
MALTA VITA COOKIES.
Three-quarter cup butter, i cup sugar, 2 eggs, 2 table-
spoons buttermilk, 2 cups flour, i 1-4 cups Malta Vita, 3-4
teaspoon soda, i cup raisins.
Sour cream may be used instead of buttermilk. The raisins
should be chopped, the eggs beaten to a cream. Drop from
a teaspoon onto buttered tins and bake in a moderate oven
about 15 minutes. Mrs. Herse.
NUT COOKIES.
One and 1-2 cups sugar, i cup shortening, 2 eggs, 1-2
cup milk, 1-2 cup raisins, 1-2 cup walnuts, 4 cups flour, 2
teaspoons baking powder. Mrs. J. J. Van Hovenberg.
HONEY COOKIES.
One cup sugar, 11-2 cups butter, 2 cups honey, i cup boil-
ing water, i tablespoon soda, i tablespoon ginger, flour to
mix soft.
Let stand over night or at least until cold, then roll out
a little thicker than for ginger snaps.
Mrs. H. W. Hamilton.
CHOCOLATE COOKIES.
Half cup butter, i cup sugar, i teaspoon cinnamon, salt,
2 oz. melted chocolate, i egg, 1-2 teaspoon soda, 2 table-
spoons milk, about 21-2 cups flour.
Cream the butter, add gradually the sugar, spices and-
chocolate, then the well beaten egg and soda dissolved in milk.
Use enough flour to make a good rolling dough and bake in a
quick oven. Mrs. F. E. Hardy.
FRUIT COOKIES.
Two cups sugar, 2 cups butter, 3 eggs, i cup raisins, i cup
currants, 4 cups flour, i cup walnuts, i teaspoon soda, i tea-
spoon cloves, i teaspoon nutmeg, i teaspoon cinnamon, 3
tablespoons milk.
Dissolve the soda in th~ milk. Do not roll out, but drop
by teaspoons on buttered tins. Mrs. John Kingston.
"Every moment of worry weakens the soul for its daily
combat. "
142 COOKIES
HERMITS.
Two cups white sugar, i scant cup shortening, 2 eggs, I
cup sour milk, i level teaspoon soda, 4 cups flour, i teaspoon
cinnamon, 1-2 teaspoon cloves, nutmeg, i cup raisins, i cup
currants, 2 teaspoons baking powder.
Drop with a teaspoon on buttered tins and bake in a quick
oven. Mrs. O. Wi. Lord.
COCOANUT COOKIES.
One cup sugar, 1-2 cup butter, i egg, 2 tablespoon milk,
i 1-2 teaspoons baking powder, salt, i cup cocoanut, flour to
roll out. Grandma Betterley.
GINGER COOKIES.
One cup molasses, i cup brown sugar, 1-2 cup shortening,
3 eggs, i tablespoon ginger, i dessert spoon soda, i teaspoon
black pepper, flour to make a soft dough.
Boil together the molasses, sugar and shortening, and
when cold add the other ingredients. Mrs. F. C. Ziegleman.
BROWN SUGAR COOKIES.
Four eggs, 2 cups light brown sugar, 4 cups flour, i tea-
spoon ginger, i teaspoon soda, i big cup butter.
Beat the eggs thoroughly. 'Work the buter and flour to-
gether, then add the other dry ingredients and the eggs. Use
very little flour in rolling out.
Mrs. W. W. Warren, Tomah.
Office and Residence, 720 E Street
]. W. Watenpaugh, M. D.
HOMEOPATHIC
PHYSICIAN and SURGEON
Hours: 2 to 4 and 7 to 8 p. m. Phones Main 812
Sundays by Appointment Eureka,'Cal.
COOKIES 143
CHOCOLATE WAFERS.
One cup shortening, 2 cups sugar, 3 cups flour, i teaspoon
baking powder, 4 eggs, i cup grated chocolate, 2 dozen wal-
nuts (chopped fine).
Cream the sugar, shortening, then the eggs, chocolate,
flour sifted with the baking powder, and lastly th'e yolks.
Roll very thin and bake in a moderate oven.
Mrs. Frank Liscom, Jr.
DOUGHNUTS.
One egg, i cup milk (half cream), 4 large spoons sugar,
salt, 3 teaspoons baking powder, flour to mix soft. These are
delicious. Mrs. D. F. Huntington, The Dalles, Ore.
DOUGHNUTS.
Sifter 2-3 full flour, 1-2 cup sugar, i 1-2 teaspoons bak-
ing powder, salt and nutmeg.
Sift together and add i beaten egg and enough sweet milk
to make a soft dough, do not knead the dough, roll out, cut
and fry and when done roll in powdered sugar.
Mrs. J. Falk.
DOUGHNUTS.
Two eggs, 1-2 cup sugar, 1-2 cup cream, i tablespoon
butter, 2 teaspoons baking powder, salt, nutmeg. Fry in
hot lard. Mrs. Rae Felt.
DOUGHNUTS.
One and a half cups sugar, 2 eggs, butter size of walnuts,
i cup milk, 2 teaspoons cream tartar, i teaspoon soda, cinna-
mon, salt, flour to roll out. Mrs. C. W. Richardson.
DOUGHNUTS.
One and a half cups sugar 3 even tablespoons lard, 3 eggs,
i teaspoon soda, i cup sour milk, salt, flour.
Sift about a quart of flour with the salt and soda, rub in
the lard, add the beaten yolks of the eggs and sugar, then the
milk, to which has been added the beaten whites of the eggs.
Mix soft and fry in hot fat.
Mrs. W. B. Knapp, Portland, Ore.
"To speak wisely may not always be easy, but not to speak
ill requires onlj silence."
144 COOKIES
WALNUT WAFERS.
Four eggs, 2 cups brown sugar, 6 even tablespoons flour,
2-3 teaspoon salt, 2 cups chopped walnuts.
Beat the eggs without separating, add the sugar, then the
flour and salt, and last the nuts. Drop from teaspoon on but-
tered tins, bake in a hot oven, and cool slightly before taking
from the tins.
DROP DOUGHNUTS.
Two well beaten eggs, 1-2 cup sugar, 2 teaspoons melted
butter, 2-3 cup milk, 2 cups flour, 2 teaspoons baking powder,
cinnamon and nutmeg.
Drop by teaspoonfuls into hot fat.
Mrs. G., San Francisco.
RAISED DOUGHNUTS.
Pour i pint of boiling milk over I pint of flour, stir and
when cool add 1-2 cup yeast, 1-2 cup sugar, i teaspoon salt.
Let it rise, add 4 eggs, 1-2 cup butter, 1-2 nutmeg, 1-2 tea-
spoon soda, 1-2 cup sugar and flour to make a dough. Mix
as you would bread, let it stand until light, roll out and cut,
let rise on a floured board until light, and fry. This rule
makes 6 dozen. Mrs. F. E. Hardy.
POP OVERS.
Mix i cup of pastry flour and 1-4 teaspoon salt, stir in
gradually i scant cup of milk, makingasmooth batter, add
2 well beaten eggs, 1-2 teaspoon melted butter. Beat 2 min-
utes, using an egg beater. Turn into hot buttered gem pans
and bake in a hot oven 25 to 40 minutes.
Miss Robertson.
The Best Butter is not to good for you
GOLDEN GLOW
BUTTER
IS THE -BEST
COOKIES 145
MARGUERITES.
Two eggs, i cup brown sugar, 1-2 cup flour, 1-4 teaspoon
baking powder, 1-3 teaspoon salt, i cup Pecan nut (chopped).
Fill buttered patty pans 1-2 full, place a pecan nut meat on
top of each and bake in a moderate oven about 15 minutes.
Miss Robertson.
MARGUERITES.
Four eggs, 2 tablespoons sugar, 8 chopped walnuts, 1-4
cup chopped raisins, 12 crackers.
Beat the whites of the eggs to a stiff froth, add sugar, nuts,
and raisins. Drop a tablespoon of the mixture on each crack-
er, put in the oven and brown lightly. Myrtle Noe.
WALNUT SQUARES.
Three-quarters cup butter, 11-2 cups sugar, 3 well beaten
eggs, 1-2 cup milk, 21-2 cups flour, 2 teaspoons baking
powder, i cup chopped walnuts, nutmeg or vanilla.
Bake in one sheet, when cool, cut into cubes and ice on
5 sides with boiled icing and flavor with lemon. Place h^alf
nut meat on each square. These are very nice for luncheons.
Mrs. R. J. Baker.
SNOW BALLS'.
One cup sugar, 6 tablespoons melted butter, 2 eggs, i cup
milk, 2 teaspoons baking powder, little salt and nutmeg, flour
to make a soft dough.
Roll out, cut with a small biscuit cutter, fry as you would
doughnuts and roll in powdered sugar as you take them up.
Mrs. A. W. R. Berr.
SPONGE TRIANGLES.
Boil half cup sugar and 1-2 cup water to a thread, pour
onto 3 whole eggs and 2 additional yolks. Beat together till
thick and creamy. Beat till cold, add i tablespoon lemon
juice, and fold in 1-2 cup flour. Bake in small tins. Quar-
ter cup of flour may be used instead of the two extra yolks.
Boston Cook Book.
"What is not needed is dear at a farthing. "
146 COOKIES
BANBERRY TARTS.
Chop to a paste or grind one cup of seeded raisins, i cup
dried figs, add 1-2 cup sugar, grated peel of i orange, juice
of i 1-2 lemons. Make a rich pastry, cut it in squares, spread
with the fruit paste, butter size of a pea, moisten the edges of
the pastry with milk or w;.ter. Fold over in a triangular
shape, press tightly together with a fork, cut a small cross on
top of each, brush over with milk and bake as cookies. Dates
may be used instead of figs. Miss Everding.
CREAM PUFFS.
Eight tablespoons flour, 4 tablespoons lard, i pint, of
water, 4 eggs.
. . When the lard and water boils, add the flour, beat until it
forms a ball, and when cool beat in the eggs, one at a time,
beating five minutes a piece. Set in a warm place for 1-2 hour,
drop by spoonfuls on buttered tins, let rise and bake. Fill
with made cream. Miss Robertson.
DOUGHNUTS.
%
Two cups sugar, 11-2 cups milk, 5 eggs, 3 teaspoons bak-
ing powder, salt and flavoring.
Mix as soft as possible, cut out and fry, and when cool
dip in powdered sugar. Henrietta Connick.
JUMBLES.
Two eggs, 2 cups sugar, i cup butter, 2 tablespoons milk,
2 teaspoons baking powder, flavor with lemon.
Dip in sugar before baking. Cut a hole in the center of
each. Henrietta Connick.
PICKLES AND PRESERVES
"Here, is fruit for an epicure meet,
Canned and pickled and smothered in sweet;
The wealth of a summer's mellow prime,
To cheer the .dearth of winter's rime."
VINEGAR.
Vinegar is a form of acetic acid, and its flavor varies
according to the source from where it is obtained. It is fre-
quently adulterated with other acids which are very injurious.
All vegetable juices can go through the fermentation and
produce vinegar. Fruit that has begun to work, jelly that will
not set and any parings of fruit will make the best of vinegar.
APPLE VINEGAR.
When cooking apples, save the parings and cores, if sound ;
put them into a large crock, adding enough salt water to keep
them covered. When the crock is nearly full, add i cup brown
sugar or molasses, and i cup of yeast to every 6 or 8 qts of
water. Stir well, keep the crock where it is warm and cover
it with a piece of cheesecloth to keep out insects. It will make
good vinegar in about two weeks. Strain and put into glass
vessels, for if kept in the glazed crock, the acid will attack the
glazing and extract the lead. Mrs. Haughey.
The Savings Bank of Humboldt County
EUREKA, CAL.
Capital
Capital paid in 50^000
Reserve and profits .. 61,000
^ interest on
Deposit* received from $1 upwards
Corner E and Third Streets
"Look for the light that shadow prores. "
148 PICKLES AND PRESERVES
HORSE RADISH VINEGAR.
Put into a bottle a qt. of vinegar, 1-4 of a Ib. scraped
horse radish, a pinch of cayenne pepper and i teaspooil of
salt. Keep the bottle covered, shake daily, and at the end of
2 weeks, strain and seal up. This is excellent to use in meat
sauces.
CELERY VINEGAR.
Use i oz. of celery seed to I oz. of vinegar, crush the seeds,
and allow them to steep for 10 days or so. Strain and seal
in bottles. This is very convenient to use in salads when
celery is not obtainable.
SOUR CUCUMBER PICKLES.
To i gallon of cold vinegar, take i teacup of salt, stir until
thoroughly dissolved, place a grape leaf in the bottom of a
jar, and fill with small crisp cucumbers, cover with the cold
vinegar, place a grape leaf on top and seal. These will be
ready for use' in 2 months and will keep for 2 years at least.
Mrs. W. Coggeshall.
CUCUMBER PICKLES.
One hundred green cucumbers about 2 inches long.
Soak 24 hours in rather strong brine, then pour off the brine
and rinse in cold water.
Three quarts pure cider vinegar, i cup of sugar, i oz.
whole cloves, i oz. stick cinnamon, i oz. black pepper, a little
sliced horse radish, few small red peppers.
Scald the cucumbers in this and just as soon as the vinegar
is scalding hot, dip them out and fill the jars; pour the boil-
ing vinegar over them and seal hot.
MRS. H. I. GUSHAW
FINE MILLINERY
333 F STREET, EUREKA
V
PICKLES AND PRESERVES 149
GREEN TOMATO PICKLE.
Eight quarts green tomatoes, 6 large onions, 4 green sweet
peppers.
Slice, sprinkle with salt and let, stand over night. In the
morning boil with 2 qts. water and i qt. vinegar, drain again.
Boil half hour, 2 qts. vinegar, i Ib. "brown sugar, i teaspoon
each cinnamon, cloves and allspice, and pour over the pickles
while hot. Mrs. A. W. R. Berr.
SWEET TOMATO PICKLE.
One box green tomatoes, 5 cents worth of green peppers,
10 cents worth of onions, i cup of salt.
Slice the tomatoes, peppers and onions alternately with
the salt into an agate kettle. Let it stand over night, drain off
the brine thoroughly, pour over good vinegar until you can
see it, add 21-2 Ibs. sugar, 2 tablespoons each cloves, allspice,
cinnamon, ginger, mustard, and grated horse radish. Boil
very slowly all day with frequent stirrings to prevent burn-
ing. Add sugar if not sweet enough.
Mrs. G. Griffiths, Oakland.
MUSTARD PICKLES.
Two quarts small onions, 2 qts. small cucumbers, 3 heads
cauliflower, V 6 good sized green peppers, i gal. of vinegar, 24
tablespoons ground mustard, 4 cups of sugar, i cup of flour.
Mrs. L. A. Brown.
CHOW CHOW.
One peck green tomatoes, 11-2 doz. cucumbers, sliced and
salted over night. Chop some onions and i,eed and slice 18
green peppers ; ' soak over night in cold water.
Take tomatoes, cucumbers, onions and peppers, drain,
cover with vinegar, cook 1-2 hour, drain again and add
One can sugar corn, i can string beans, i oz. celery seed,
2 oz. white mustard seed.
Pack in jars, and cover with the following mixture:
Half pound table mustard, i 1-2 cups sugar, 2 tablespoons
curry powder, enough vinegar to cover the pickle. All boiled
together. Mrs. J. P. Borg.
"Think all you speak, but not allyou think."
150 PICKLES AND PRESERVES
MUSTARD PICKLE.
Take medium sized cucumbers,, cut them in 2 lengthwise,
add small onions, a little cabbage and cauliflower, sprinkle
well with salt, let stand 24 hours, then fill the jars tight turn
up side down and drain well. Boil together i minute i gal.
of vinegar, 6 tablespoons salt, 8 tablespoons mustard made
smooth in a little cold vinegar, and 2 tablespoons each of pep-
per and allspice. Pour onto the pickle hot.
Mrs. H. J. Bridges.
CHOW CHOW.
Two quarts small green tomatoes, 12 small cucumbers, 3
red peppers, i cauliflower, 2 bunches of celery, i pint small
onions, 2 qts. string beans.
Cut all in small pieces, cover with salt, let stand 24
hours and drain, bring to a boil i gallon of vinegar, 1-4 Ib.
mustard seed, 2 oz. turmeric 1-2 oz. each allspice, pepper,
cloves and salt, add the vegetables and cook till soft.
MUSTARD PICKLE.
One qt. small cucumbers, i qt. large cucumbers chopped,
i qt. cauliflower, i qt. small onions, i qt. green tomatoes
chopped, 4 green peppers chopped.
Pour a brine of 4 qts. of water and i pint of salt over the
whole mixture ; let stand for 24 hours, then heat to a boil and
drain. Mix i cup of flour, 6 tablespoons mustard and I
tablespoon turmeric seed to a smooth paste with vinegar, then
add vinegar to make 2 qts. Cook to a cream and heat thor-
oughly. Mrs. Fenwick.
CHOW CHOW.
One box green tomatoes, i good sized cabbage, 6 onions.
Slice the tomatoes and chop the cabbage and onions fine,
salt well, put in a sack and drain over night. In the morning,
add i qt. green and ripe peppers sliced, 12 coffee cups brown
sugar and 5 qts. of vinegar, 2 tablespoons each cinnamon,
allspice and mustard, i tablespoon each ginger and mace. Let
all come to a boil, move to the back of a stove, let scald
slowly until clear. Mrs. Annie M. Wallace.
151
GREEN TOMATO SOY.
Slice 2 gallons tomatoes without peeling and I doz. good
sized onions, add 2 qts. vinegar, i qt. sugar, 2 tablespoons
each salt, mustard seed and ground black pepper, i tablespoon
each cloves and allspice. Stew until tender, stirring often.
Mrs. F. E. Herrick.
PICKLE CABBAGE.
Shave fine 6 medium sized red cabbages and about 6 onions,
sprinkle freely with salt and let stand over night. Drain and
add i pint of green and red peppers, 5 coffee cups of sugar, 3
qts. vinegar, i tablespoon each cloves, cinnamon, allspice, I
teaspoon each black pepper, ginger and mace, a few bay
leaves, whole cloves and a tablespoon of mustard. When it
boils remove' to the back of the stove and allow to set until well
scalded through. Tie the ground spices in little sacks.
Mrs. A. M. Wallace.
To keep pickles from getting soft, put a few grape leaves
in the jar.
Take red or yellow pear shaped tomatoes, prick each one
through with a darning needle to prevent bursting. To each
pint of vinegar add i teaspoon each cloves, cinnamon and
allspice, i tablespoon of sugar. When the vinegar boils,
put in the tomatoes for a few minutes, take out, put in jars,
allow the vinegar to boil a few minuses longer, pour over
the tomatoes and seal while hot.
RIPE CUCUMBER SWEET PICKLE.
Pare 12 large cucumbers, take out the pulp, cut them in
strips about 2 inches wide and 3 inches long. Take 2 Ibs.
sugar, i pjnt of vinegar, i oz. of cinnamon, 1-2 oz of cloves.
Boil together and skim, then put in the cucumbers, cook
until tender, take them out and let the liquor cook 15
minutes longer. Fill the jars and seal. Genoa, Ohio.
SPICED PEACHES.
Peel and slice the- peaches and to 2 1-2 Ibs. of them add
I cup vinegar, 2 Ibs. sugar, i tablespoon each cinnamon and
cloves, boil all together steadily for 1-2 hour, put up in jelly
dishes. Mrs. E. D. Keck.
"There are two days about which nobody should ever worry,
these are yesterday and tomorrow. "
152 PICKLES AND PRESERVES
SPICED GOOSEBERRIES.
Six quarts gooseberries, 9 Ibs. sugar, i pint of vinegar, I
tablespoon each cinnamon, allspice and cloves.
Put the berries in a kettle with half of the sugar and a
little water, boil I 1-2 hours, when nearly done, add the
rest of the sugar, take oft the fire, and add the spices and
vinegar. Mrs. F. E. Herrick.
SWEET PICKLED ALLSPICED FRUITS.
Ten Ibs. prepared fruit, 3 Ibs. light brown sugar, i qt.
good vinegar, i oz. each of cloves, cinnamon tied in a bag.
Boil all together until the fruit is tender, then boil the
juice down to a good syrup, pour over the fruit, and seal.
. Plums, cherries, peaches and berries are very nice pickled
without cooking the fruit. Put the fruit into jars, pour the
syrup boiling hot over the soup, pour it off and boil for 3
successive mornings, then seal.
PICKLED ONIONS.
Select the small white onions, boil them in equal portions
of milk and water for ten minutes, drain and p^ur scalding,
spiced vinegar over them immediately. Do not use allspice.
RIPE CUCUMBER PICKLES.
Pare and seed ripe cucumber pickles and cut lengthwise,
let stand 24 hours covered with vinegar and water. Drain,
put into fresh vinegar with 2 Ibs. of sugar and i tablespoon
of salt to every qt. of vinegar. Boil 20 minutes. Seal in jars ;
use cider vinegar and use if desired, whole spice or mustard
seed or cayenne pepper. Mrs. George Underwood.
I. M. LONG
REAL ESTATE, STOCKS, LOANS
Motto: Small Profits, Quick Sales
Phones; Office, Main 118; Residence, Main 245
230 F STREET, EUREKA, CAL.
PICKLES AND PRESERVES 153
Pour boiling water over small white onions, let stand until
cool, then peel with a silver knife, and throw at once into cold
wat,er. Have ready some boiling salted water, cook until the
onions become transparent, drain, fill the jars closely, and
cover with boiling vinegar, allowing 2 cups of sugar to I
gallon of vinegar. Into each qt. jar put 2 or 3 small red
peppers and I teaspoon mustard seed. These onions will re-
main white.
MOCK OLIVES.
Make a pickle of vinegar, mustard seed and a little salt,
heated boiling hot, and pour it over green plums when
they are about the size of olives. Pour off the vinegar the
next day, boil it and scald the plums again.
Mrs. C. C. L., Lockport, N. Y.
GREEN PEPPER MANGLES.
Cut a slice from the tops of large green peppers, take out
the seeds and white veins and stand the peppers with their
tops and a teaspoon of salt inside in a dish. Cover with cold
water, and let stand over night. Shave enough hard white
cabbage to fill the peppers, season with salt and mustard
seed, allowing i tablespoon each of salt and mustard seed,
T teaspoon of cloves and allspice mixed equal parts, to every
large head of cabbage. Drain peppers thoroughly, stuff with
prepared cabbage, tie the covers on, stand closely in stone
jars, and cover with cold vinegar. Mrs. W. H. Ingley.
GREEN TOMATO SAUCE.
Six onions, i peck of green tomatoes, 1-2 of a cabbage,
slice the tomatoes, and put in Iayer3 with salt in a dish and
allow to stand over night. Next morning pour off all the
liquor, add 2 qts. of water and i qt. of vinegar. Cook 5 min-
utes and drain. Add the chopped onions and cabbage with
3 pints vinegar, i tablespoon mustard, 1-2 teaspoon red pep-
per, 4 cups brown sug.ir. and a small bag filled with spices
of all kinds. Cook 10 or 15 minutes or until the cabbage
and onions are tender. Take out the spice bag and bottle.
Mrs. W. K. Strong.
"Love rules without law. "
154 PICKLES AND PRESERVES
CHOW CHOW.
One peck green tomatoes, 2 heads cabbage, 12 green pep-
pers, 12 large onions.
Cut fine or chop, add 8 tablespoons salt, 6 teaspoons black
pepper, 6 teaspoons each allspice and white mustard, 2 Ibs^
brown sugar, cover all with vinegar and simmer 3 hours.
Mrs. H. J. Bridges.
TOMATO CATSUP.
To i gallon of strained cooked tomatoes add i quart
good cider vinegar, 2 tablespoons salt, 4 tablespoons mustard r
made smooth in a little vinegar, i tablespoon black pepper, i
teaspoon red pepper, spice and sugar to taste. Boil two-
hours. Mrs. H. J. Bridges.
ORANGE MARMALADE.
Cut up 12 oranges and weigh them, to every Ib. of fruit
add 3 pints of water, let stand over night, boil about, two
hours or until tender. The third day, add a pint of sugar
to every pint of pulp, and boil 21-2 hours. Add the juice
of 4 lemons just before taking it up and put into jelly
glasses. Mrs. E. J. Chapman.
CHILI SAUCE.
Twenty-four ripe tomatoes, 7 onions, i cup brown sugar,
3 cups vinegar, 1-4 teaspoon red pepper, 2 tablespoons salt,
i tablespoon each allspice, cinnamon and cloves. Boil until
thick, and add i tablespoon mustard, bottle and seal.
Mrs. Buchanan.
INDIAN RELISH.
Chop fine i small head of cabbage, 6 onions, 6 bell pep-
pers, 6 small red peppers, 2 qts. green tomatoes, sprinkle
over all i cup of salt. Let it 'stand over night, drain well,
partly^ cover with vinegar, add 1-2 cup mustard seed, i tea-
spoon celery seed, 1-2 cup sugar, boil until done, then add
i tablespoon English mustard. Mrs.'F. A. Wood.
PICKLES AND PRESERVES 155
CATSUP.
Two gallons ripe tomatoes, 5 tabltdpoons mustard, 5
tablespoons salt, 4 tablespoons pepper, 2 tablespoons cloves, 3.
tablespoons allspice, 2 small teaspoons red pepper.
Cover with 2 qts. of vinegar, boil i hour, run through a
sieve, bottle and seal. Mrs. Logan.
CHILI SAUCE.
Nine tomatoes, 2 onions, 2 peppers, i teaspoon allspice, i
of ginger, i of nutmeg, i of cloves, i of cinnamon, i table-
spoon salt, i cup sugar, 2 cups vinegar, boil until thick.
Mrs. H. W.McLellan.
CHILI SAUCE.
Eighteen ripe tomatoes, 3 green peppers, 2 medium sized
onions, 1-2 cup brown sugar, i teaspoon each cloves, allspice,,
cinnamon, 1-2 oz. white mustard seed, boil 1-2 hour, add
21-2 cups vinegar and boil 1-2 hour longer, bottle and seal,
Mrs. A. B. Cummins.
SWEET PICKLED PEARS.
Ten Ibs. fruit, 3 Ibs. extra C sugar, i qt. vinegar, 1-2 oz.
each of cloves and cinnamon.
Pare the fruit but do not core it, only remove the stems.
Make a syrup of the vinegar, sugar and spices, and when
boiling add the pears carefully a few at a time and allow
them to be cooked until they can be pierced with a straw.
Take out with a skimmer and put into a crock. Pour the
syrup over the fruit. A. water bucket of pears equals about
10 Ibs. Mrs. R. E. Woodhams.
TOMATO PRESERVES.
Scald and peel carefully yellow egg tomatoes, prick with
a needle and let them lie over night with their weight in
sugar. Pour the juice off, boil to a thick syrup, add the
tomatoes and cook until they look transparent. ' Put a small
piece of ginger root, and i lemon sliced with every pound of
fruit.
To prevent preserves from sugaring, add a very little
tartaric acid.
"Live not without a God! however low or high
In every house should be a window to the sky. "
156 PICKLES AND PRESERVES
CHILI SAUCE.
Eighteen large \iorri2 toes, 10 peppers seeded and chopped
fine, 6 onions chopped fine, 9 tablespoons sugar, 6 even table-
spoons salt, 4 cups vinegar. Cook at least 3 hours.
Mrs. A. M. Wallace.
t
PRESERVED RASPBERRIES.
Fill the fruit jars with fresh berries, put on the rubbers
and tightly screw on thf tops, set the jars in a wash boiler,
raising them an inch or so off the bottom by means of slats of
wood. Put into the boiler several quarts of water and cook
steadily for 15 minutes after it boils. Then lift 'the jars out
one by one and fill to overflowing with boiling syrup made of
3 parts of sugar and i part water. Seal quickly and keep in
a dark cool place.
PEAR PRESERVES.
Eight pounds of pear weighed after peeling, 5 Ibs. granu-
lated sugar, 1-2 Ib. preserved ginger, 6 lemons (pulp), rind
of 3 lemons. Put altogether in layers and let stand over
night. Cook for 4 or 5 hours or until tender.
Henrietta Connick.
CANNED STRAWBERRIES.
Hull the berries, wash and drain, sprinkle with sugar,
allowing 1-4 Ib. of sugar to 1-4 Ib. of berries, let stand over
night. Drain off the juice, and when it boils add the berries,
cook a few minutes, put in jars and seal.
Mrs. Swithenbank.
fiutnboldt County Bank
PICKLES AND PRESERVES 137
FIG JAM.
Three-quarters Ib. sugar to i lb. peeled figs, juice of
lemons to taste but no water, cook an hour or longer.
Mrs. Buchanan.
SWEET 1 PICKLED PEARS.
Seven Ibs. peeled and cored pears, 3 1-2 Ibs. brown
sugar, i qt. cider vinegar, i teaspoon each mace and cloves,
i tablespoon cinnamon.
Make a syrup of the vinegar, sugar and spices, put in
the pears and boil until tender, then take them out and
spread upon platters ro cool. Let, the syrup boil until it be-
gins to thicken, put the pears in jars and pour the boiling
syrup over them. Mrs. W. H. Ingley.
SPICED APPLES.
Four Ibs. apples, 2 Ibs. sugar, 1-2 oz. stick cinnamon 1-2
oz. whole cloves, i pint of vinegar.
Bring the vinegar, spices and sugar to a boil, put in the
apples and cook until tender. These can be kept, in an earthen
crock by laying a cloth over the top before putting on the
cover. .
PLUM CATSUP.
To 3-4 of a lb. of fruit use i 3-4 Ibs. of sugar, i table-
spoon each of cloves, cinnamon and pepper and a little salt.
Scald the plums and put them through a collander, then add
sugar and spices and boil to the right consistency.
Mrs. Swithenbank.
APRICOT MARMALADE.
Ten Ibs. apricots after removing the skins while scalding,
7 Ibs. sugar, i pineapple, juice of 4 lemons, almond extract.
Let apricots boil in their own juice 3-4 of an hour, add sugar
'and boil 10 minutes, add pineapple and lemon juice and boil
10 minutes longer. Add extract of almonds or chopped
blanched almonds, and the kernels of the apricot seeds, using
about 1-4 of a cup. Mrs. Fenwick.
'"Where there is no peace there is no feast. "
158 PICKLES AND PRESERVES
CHILI SAUCE.
Twelve ripe tomatoes pared, 2 large peppers chopped
fine, i large onion chopped fine, 2 cups vinegar, i tablespoon
salt, i tea cup brown sugar, i teaspoon each allspice, nutmeg,
-cloves and ginger. Boil together.
MARMALADE.
Equal parts of apricot and pineapple, allow 3- 4 of a Ib.
of sugar to i Ib. of fruit, chop the pineapples and mash the
apricots, blanche the apricot kernels, chop and boil with the
fruit, add the sugar to the fruit separately, letting them
stand over night. Mrs. Borg.
CONSERVE.
*
Three pints currant juice, 5 Ibs. sugar, 2 Ibs. raisins
chopped, i 1-2 Ibs. currants, 2 Ibs. English walnuts chopped,
6 good sized oranges.
Peel off the outer rind of oranges, cover with cold water,
boil until tender and mince fine. Boil together all the other
ingredients, except the nuts and sugar, slowly i 1-2 hours,
then add these and boil until the sugar is thoroughly dis-
solved, then pour into glasses. This is excellent for sand-
wiches. Mrs. D. D. Clark.
ORANGE MARMALADE.
Slice 6 oranges and 3 or 4 lemons as thin as possible. To
each pint of sliced fruit fruit add 3 pints of cold water, let
stand over night. In the morning boil 3-4 of an hour, let
stand until the next day, measure again, and to each Ib.
add i Ib. of sugar and boil as with jelly. Better results are
obtained by boiling small quantities at a time. Use common
sour oranges, taking out the seeds as you slice them.
Mrs. Corbaley.
DRY GOODS CLOAKS
MILLINERY FANCY GOODS
PICKLES AND PRESERVES 159
ORANGE MARMALADE.
Eight good sized oranges and 4 lemons, slice very thin
without peeling, cover with 4 quarts of water and let stand
-overnight. In the morning let boil about 3 hours or until
tender. Then measure in a quart bowl, and to 4 quarts of
fruit use three quarts of sugar. Boil fast for 20 minutes,
and put into jelly glasses or pint jars. When cool the liquid
part should be a soft jelly. Oranges not too ripe are best
Mrs. W. J. Crane.
ORANGE MARMALADE.
Twenty-four oranges, rinds of three. Boil rinds 20
minutes in water, scrape out all the bitter white, and cut
into small thin strips. Slice oranges, taking out all the
seeds, boil the rinds and oranges together 15 minutes, add 3-4
cup sugar to i cup cf orange, boil 20 minutes, put away in
glasses as jelly. Mrs. E. E. Condo.
JELLY.
Cut large fruit into, pieces, add water enough to prevent
burning except with apples and quinces, these should be well
covered with water. Cover the kettle and cook slowly until
soft. Turn all into a funnel shaped flannel bag, and allow
it to drip in a warm place. Toward the last squeeze the bag
gently, but do hot try to get all of the juice, as it will be apt to
make the jelly cloudy If liked very clear, strain it the
second time. Measure the juice and allow i lb. of sugar to
each pint of juice. Put the jelly on to boil and put the
sugar into dripping pans, into the oven. The juice should boil
about 20 minutes and the sugar should be hot enough to
hiss when dropped into the juice. Let it just come to a boil
and put at once into jelly glasses that, have been heated in
warm water. The pulp of the fruit may be used to make
marmalade. Mrs. Haughey.
GREEN PEAS.
"When peas are plentiful wash the pods, shell and pour
boiling water over them, set on the stove and when the water
comes to a boil pour it off. Put the peas into jars and fill to
over flowing with a brine that has been boiled, skimmed and
cooled. When wanted for use soak the peas in fresh water.
"They also serve who only stand and wait. "
-160 PICKLES AND PRESERVES
CANNED GOOSEBERRIES FOR PIE.
Set the bottle filled with gooseberries in a pan, pour boil-
ing water into and around them, allow them to stand about
a minute, pour off and refill the bottles with boiling water
and seal. Mrs. O. C. Gregor.
SPICED CHERRIES.
Seven Ibs. pitted cherries, 3 3-4 Ibs. sugar, i pint of vine-
gar, cinnamon, allspice, cloves.
Boil the sugar and the spices, put in bags, until they make
a nice syrup. Then add the cherries and cook until nice
arid soft. Black cherries are the best to use.
Mrs. R. A. Campbell, Oakland.
LOGAN AND CURRANT JAM.
Squeeze the juice out of currants, add an equal amount
of sugar, boil 10 minutes, add logan berries with equal parts
of sugar; the sugar should be put on the logan berries and
allowed to stand over night. Do not cook long enough to
harden the seeds. Put in jelly glasses.
Mrs. R. A. Campbell, Oakland.
JELLY.
For currant, crab apple, apple, logan berries and black
berries. Cook the fruits slowly on the back of the stove, put
it into a bag and let it drip over night. Measure the juice and
to 5 cups allow 3 cups of sugar. Heat the sugar in an open
oven and when quite hot add to the juice. Boil a few min-
utes or until the sugar is thoroughly dissolved.
For peach jelly allow i 1-2 cups of apple or crab apple
juice to 5 cups of peach juice. Mrs. George Underwood.
To preserve pears, quinces or peaches steam first until
tender, then make a thick syrup and pour over the fruit.
Put it on the back of stove and cook slowly.
Mrs. Underwood.
Allspice is the popular name given to the Jamaica pep-
per, the berries of which are picked green and dried in the
sun.
PICKLES AND PRESERVES 161
Caraway seeds are the fruit of a biennial plant that looks
something like a carrot.
Cassia is the dried bark of a species of cinnamon.
Cinnamon bark is the inner bark of a tree which is a
species of the laurel family, and is found in Ceylon, Java, etc.
Cloves are the dried buds of the clove tree, an evergreen.
Our supply comes from Zanzibar and W?est Indie?.
Ginger is the root of a plant which is a native of Arabia.
Our supply comes from Japan and Jamaica. Owing to its
light color and fine flavor the Jamaica product is most
esteemed.
Nutmeg is the kernel of the fruit of an evergreen tree
cultivated in the West Indies. It is slightly narcotic.
Mace is the membrane which surrounds the nutmeg.
Vanilla beans come principally from Mexico. The extract
is made by steeping the beans in alcohol, hence one should
be careful in its use. The bean is much superior to the ex-
tract for flavoring custards, ice creams, etc. Crush the bean,
boil it in the milk and strain. Its odor is said to intoxicate
those who gather it.
CANNED TOMATOES.
Scald and peel the tomatoes, cook well, fill the jars full
while boiling hot, and seal immediately. Tomatoes will
surely spoil if kept in the light. If you have no dark fruit
closet, wrap the jars well in paper. Mrs. L.
&
9
^j^vs
T
/-
<_
/
CANDIES
"Have you ever heard of the sugar plum tree?
Tis a marvel of great renown." Eugene Field.
CREAM CANDIES.
Fondant is the foundation of all cream candies and a great
variety of pretty bon bons can be made by noticing the shapes
and forms of French candies and imitating them. Place 2
cups granulated sugar, i cup cold water, and a pinch of cream
of tartar in a kettle, boil rapidly without stirring until done,
10 minutes usually being sufficient for this quantity.
Stirring will surely cause it, to grain.
Test it thus : Hold the fingers in cold water, then roll a
drop of the syrup between them and if it forms a creamy ball,
the syrup is done. Remove immediately from the fire, allow
it to become luke warm, now stir with a wooden paddle until
it looks creamy and begins to harden on top. Then knead
with the hands until it is smooth and creamy.
Chocolate Creams : Roll a piece of' fondant between the
hands into a cylindrical shape, cut it into pieces an inch long,
roll each between the palms and give it a round shape and lay
on paraffine paper to harden.
Coating for the Creams : Melt a cake of Baker's choco-
late over the teakettle. When it is liquid, put into it a piece
of paraffine the size of a walunt, half as much butter, and a
few drops of vanilla stirring so as to mix it thoroughly. Dip
the creams and lay on paraffine paper to harden.
Creamed Figs: Cut figs in half, dip in -melted fondant
and lay on wax paper to harden.
These Recipes are all very nice, but if you want the
Real Thing
go to the
BONBONIERE
"To live long slowly. "
104 CANDIES
Nut Rolls : Take a piece of fondant, mix it with chopp
walnuts, form it into round balls, placing a nut on ea
piece.
Creamed Almonds : Blanche a number of almonds
pouring boiling water over them and removing the skii
Color some of the fondant, pink, flavor with almond, foi
into little balls and press 1 an almond into the center of ea<
rolling it in granulated sugar.
Cocoanut Balls : To a given quantity of fondant alk
1-3 as much cocoanut, mix well and roll into balls, roll ea
in cocoanut until well covered and set aside to cool.
Mrs. E. S. Lidstone.
FONDANT.
One cup granulated sugar, 1-2 tablespoon glucose,
tablespoons cold water.
Boil until it forms a ball in cold water, pour into a d
dish and cream. Use any flavor or color and put in wh
creaming. Mrs. E. A. Cockburn.
MARSH MALLOW CANDY.
Put to soak 1-2 package Knox gelatine in 6 tablespoons
cold water. Boil 2 cupfuls granulated sugar in 1-2 ci
water until it hairs and add to gelatine and flavor to tas
with almond. Beat continually for 30 minutes or moi
and spread on a square pan dusted with powdered sugz
Let the candy set for several hours, then cut in squares ai
roll in powdered sugar. If pink color is wanted for tl
candy, put the red tablet in the gelatine while soaking.
Mrs. E. C. Pentland.
Phone Main 56
Thompson, Ferguson & Co.
..GROCERS..
We sell Barrington Hall Steel Cut Coffee
COR. FIFTH AND F STREETS, EUREKA, CAL.
CANDIES
SMITH COLLEGE FUDGE.
Melt 1-4 cup butter. Mix in a separate dish i cup brown
sugar, 1-4 cup molasses and i cup cream. Add this to the
butter and after it has ccme to a boil, continue to boil for 2 1-2
minutes, stirring rapidly. Then add 1-2 cup ground choco-
late and boil 5 minutes, stirring rapidly and lessening toward
the end. After taking from the fire add i 1-2 teaspoons
vanilla and a cup of chopped walnuts. Stir constantly until
the mass thickens. Pour onto buttered pans and set in a
cool place. Ethel M. Langford.
FUDGE.
Half cup milk, 21-2 cups sugar, 3 tablespoons butter, 6
tablespoons chocolate, pinch of salt, flavoring.
Stir until it begins to boil and cook, from 8 to 12 minutes
or until it makes a nrm ball when dropped into cold water.
Take off the stove, add i teaspoon flavoring, stir until i
shows signs of thickening, then turn on a buttered plate and
when cool mark into squares. Mrs. S. T. Weatherby.
MEXICAN FUDGE.
Two cups brown sugar, 1-2 cup sweet milk, i cup chopped
nuts, butter size of a walnut.
Let the butter, sugar and milk boil until it will harden in
water and remove from stove. Flavor with vanilla, stir in
nuts and put in a buttered platter and, when cool cut, in
cubes.
VASSAR FUDGE.
Three cups granulated sugar, i cup sweet milk, piece of
butter size of an egg ; 2 squares of unsweetened chocolate or
2 heaping tablespoons cocoa.
Let the mixture boil ten minutes, stirring rapidly after
it begins to boil. Take off from stove and add i teaspoon
vanilla, stir 2 minutes, pour in buttered tins and when cool
cut in cubes.
FUDGE.
One and a quarter cups sugar, 1-4 cup milk, 1-2 cup
cocoa, i 1-2 tablespoons butter 1-2 teaspoon- vanilla, pinch
of salt. "'Myrtle Noe.
"They who live in worry, invite death to hurry."
166 CANDIES
MOLASSES CANDY.
Two cups molasses, i cup brown sugar, butter size of
walnut.
Boil 20 minutes or until hard when dropped in cc
water, then add 2 teaspoons of cream of tartar, i teaspo
soda, i tablespoon vinegar. Let stand until cool enough
pull. Ruth E. Starbird.
PANOCHA CANDY.
Three and a half cups brown sugar, i cup milk, i tab'
spoon chocolate, i cup chopped walnuts. Cook about 3-4
an hour with a moderate fire. Watch carefully, stirrii
occasionally to keep from sticking or burning. Try
cold water as you do other candy to see if done. Add m
when it is done. Pour in buttered pan and when cool, cut
cubes. Mrs. O. W. Lord.
PANOCHA.
Three cups brown sugar, 3-4 cup milk, butter size of
walnut.
Boil the mixture until it forms a ball when dropped ir
cold water. Add i cup of chopped walnut meats, i teaspo
vanilla. Turn in buttered pans when almost hard.
Victor Harris.
PANOCHA.
Enough cream or milk to moisten 2 cups brown sugar,
cup white sugar, i tablespoon butter, 5 tablespoons chocola
i tablespoon vanilla, i cup broken walnut meats. Boil mi
sugar and chocolate and butter 20 minutes. Remove from fl
and cream, adding nuts and flavoring last.
Mrs. E. A. Cockburn.
PEANUT CANDY.
Put 2 cups of white sugar into dry iron frying pans a;
stir until it melts. Have 2 bags of peanuts shelled and a
these with i tablespoon vanilla. Remove quickly ir
buttered dish. Mrs. E. A. Cockburn.
"The daintiest last to make the end more sweet."
Shakespeare.
CANDIES 167
TURKISH DELIGHT.
One qt. granulated sugar, i box gelatine, 1-2 cup cold
water, i cup hot water, juice of i lemon, juice and grated
rind of i orange, 1-2 Ib. chopped walnuts.
Dissolve the gelatine in the hot water, let sugar and 1-2
cup cold water come to a boil, add the gelatine and let it boil
10 minutes, then add the juices of the orange and lemon and
let boil 10 minutes again. Remove from fire and add nuts.
Wet shallow pans with cold water and pour the mixture in.
Let stand over night. Cut in cubes and roll in powdered
sugar. Mrs. W. J. Crane.
MISCELLANEOUS
A RECIPE FOR A DAY.
"Take a little dash of water cold
And a little leaven of prayer,
And a little bit of morning gold,
Dissolved in the morning air.
Add to yoin meal some merriment,
And a thought for kith and kin,
And then as your prime ingredient,
Aplenty of work thrown in.
And spice it all with the essence of love
And a little whiff of play
Let a wise old book and a glance above '
Complete the well made day." Wells.
CHEESE STRAWS.
Roll puff or plain paste 1-4 of an inch thick, sprinkle half
of it with grated cheese, salt and cayenne pepper, fold and
press the edges together, fold again and roll 1-4 of an inch
thick. Sprinkle again with seasoned cheese and proceed as
before. Repeat twice, cut in very narrow strips and bake.
Miss Robertson.
CHEESE STRAWS.
Mix 4 tablespoons flour, a pinch of salt, a little cayenne
pepper and 3 oz. of rich grated cheese. Add the beaten yolk
of an egg and enough ice water to make a stiff paste. Roll
out on a board 1-8 of an inch thick, cut into strips 1-8 inch
wide and 5 inches long. Bake in a hot oven to a very light
brown.
CHEESE CRACKERS.
Butter soda crackers and cover with very thin slices of
cheese, spread the cheese with prepared mustard and bake
in a dripping pan until 'the butter and cheese melt together.
Served verv hot. Mrs. Berr.
"The broad minded see the truth in different religions, the-
narrow minded see only their differences. "
170 MISCELLANEOUS
CHEESE STRAWS.
One pint flour, 1-2 pint grated cheese, i scant cup butter
and lard mixed, 1-2 teaspoon baking powder, little salt,
large pinch red pepper, roll 1-2 inch thick, cut into strips
1-2 inch wide and 5 or 6 inches long. Bake in a hot oven.
Mrs. W. A. Graham, Samoa.
CHEESE BISCUIT.
Roll some puff paste or ordinary biscuit dough out thin,,
sprinkle over with cayenne pepper and dry grated cheese,
double over the paste, roll out again and cut with a small
round cutter. Brush over with an egg and bake in a hot overt
to a pale brown. Mrs. W. J. Crane.
SCALLOP CHEESE.
Three slices of bread buttered, i qt. of grated cheese. Lay
bread in layers in a buttered baking dish, sprnkle over the
grated cheese pepper, salt and a little mustard. Four beaten
egirs, 3 cups of milk well beaten together and poured over the
bread. Bake in a hot oven. Mrs. A. D. Hannah.
CHEESE FONDA.
One cup -of sweet, milk, 1-2 cup bread crumbs, 2 beaten
eggs, i tablespoon melted butter, 1-2 cup grated cheese,
pinch of soda.
Soak the bread in milk, add soda eggs and butter with
cheese last. Pour into a buttered baking dish, and bake
until set. Mrs. W. E. Tuft.
"It is said of Americans that, they taste cheese, while
Europeans eat it."
DUTCH CHEESE.
Set pan of clabbered milk on the stove, pour boiling water
into it and as soon as it separates, pour it into a funnel
shaped bag, and hang it up where it can drain until dry. Be
careful not to get it too hot or the cheese will be tough.
Season with salt, cayenne pepper and rich cream, mix into a
smooth paste with the hands and form into small balls.
MISCELLANEOUS 171
CORN FRITTERS.
One can corn, 2 eggs, i cup of milk, i cup of flour, 2 tea-
spoons baking powder. Mix and fry in some good shorten-
ing. Mrs. S. A. Wandersford.
APPLE FRITTERS.
Make a batter of i 1-2 cups of flour, 3 teaspoons baking
powder, i egg, 1-4 teaspoon salt, 2-3 cup milk, pare, core and
cut up 2 medium sized apples and stir into the batter. Drop
by spoonfuls into deep hot fat, drain, sprinkle with powdered
sugar and serve hot.
NUT STICKS.
One and a half cups flour, i heaped teaspoon baking pow-
der, pinch of salt 2 tablespoons melted butter, and milk to
roll out, cut into strips i inch wide, 3 inches long, and place
some coarsely chopped nuts on top, pressing them in slightly.
Nice to eat with salad. Mrs. George Wjalters.
SWISS SHELLS.
Two well beaten eggs, add 3 tablespoons of milk, a little
salt and flour enough to roll out very thin. Cut into squares,
drop into deep hot lard and as soon as they curl up, turn
over, remove and drain. They should cook in about 2
minutes. Sprinkle with sugar while hot. These are nice
for afternoon lunches with coffee. Mrs. M. J. Balcom.
TIMBALE BATTER.
Two eggs beaten smooth, i teaspoon salt, 1-2 cup milk, i
tablespoon melted butter, i tablespoon lemon juice.
Thin to the right consistency by adding 1-4 of a cup of
milk.
Cream Sauce : Two quarts milk, 2 cups flour, 2 cups
butter.
Melt the butter, add the flour, stirring until smooth, then
add the heated milk, season to taste. This amount of sauce
which is the foundation sauce for cream chicken or oysters
is sufficient to fill 48 timbale shells.
Mrs. Warren, Tomah, Wis.
"A good wife and health are a man's best wealth. "
172 MISCELLANEOUS
SAVORY RICE.
Boil 1-2 Ib. of rice in well seasoned meat stock until it
is perfectly tender and forms a thick substance, press this
together and arrange into a border on a hot platter and fill
the center with highly seasoned minced beef, garnish the rice
with boiled vegetables, cut into fancy shapes.
Mrs. E. I. HATCH.
PUFFETS.
Two eggs, butter size of an egg, 3 tablespoons white
sugar, i pint sweet, milk, 3 teaspoons baking powder. Mix
soft and bake in gem pans. Mrs. E. J. Chapman.
CORN FRITTERS.
Half cup canned corn, 2 eggs, 11-2 cups flour, i teaspoon
baking powder, 1-2 cup sweet milk.
Mix well, drop by spoonfuls into deep hot fat and fry
to a golden brown. Mrs. E. A. Cockburn.
CLAM FRITTERS.
To the liquor of 12 clams add i pint of milk, 3 well-
beaten eggs, salt, flour to make a smooth batter, chop clams
and stir into the batter, drop by spoonfuls into smoking fat.
Mrs. J. H. Campbell.
TURKISH PALIF.
One cup of uncooked rice, cook in 3 tablespoon lard, stir-
ring carefully until brown with a little onion. Add two
cups boiling water, and steam until the water is all absorbed,
and then add i cup of boiling stewed tomatoes, salt and pep-
per and cook until soft. Mrs. Condo.
A LUNCH DISH.
Nearly fill a pudding dish with cooked macaroni, make a
hole in the center, and fill with chopped cold roast mutton,
which has been highly seasoned, cover with bread crumbs,
bits of butter and pour 'over all a rich tomato sauce. Bake
until brown. Mrs. W. E. Elsmore.
MISCELLANEOUS 173
SPAGHETTI, ROMAN STYLE:
One quart ripe tomatoes, i Ib. round steak, i onion, I
carrot, i sprig of celery, 8 cloves, just cover with water and
let simmer 3 hours, strain, thicken with i tablespoon flour
creamed with i tablespoon butter. Cook 1-2 Ib. spaghetti
until nearly done, drop it into the sauce and cook about ten
minutes. Sprinkle with grated cheese and serve.
MILANESE RISOTTO.
Melt 2 tablespoons butter in a saucepan, add 1-2 Ib. rice
that has been washed and dried, stirring carefully to keep
it from burning until it has attained a light brown hue. Add
3 pints of well seasoned soup stock and a minced onion that
has been browned in butter. Cook about 3-4 hour and when
about half done, add seme cooked meat chopped fine. When
the broth has been absorbed, add i cup tomato sauce prepared
as for Roman spaghetti, i tablespoon melted butter, 2 table-
spoons grated cheese and a dash of red pepper.
Miss Edith Porter.
SPAGHETTI.
Cook i package of spaghetti in 3 quarts of boiling salted
water about 20 minutes and drain. Cut into dice 5 slices
of bacon and 3 or 4 medium sized onions, fry together, season
with salt and pepperica and add i qt. canned tomatoes
strained. Return the spaghetti to the stove, add the sauce,
cook a few minutes longer and serve. Mrs. F. E. Herrick.
DEVIL'S SPAGHETTI.
?>oil carefully for 20 minutes 4 oz. spaghetti, drain and
put into cold water, drain again and chop fine. Put i table-
spoon of flour and i of butter into a pan, and when hot add
1-2 pint of milk, stirring constantly until boiling. Add salt,
a dash of pepper, a very little grated onion and the spaghetti.
Cover with bread crumbs, bits of butter, and brown in the
oven.
When boiling beets, put a few cloves in the pot.
''All other good by Fortune's hand is giren
A 'good wife is the peculiar gift of Heaven. "
174 MISCELLANEOUS
SPANISH MACARONI.
Break up macaroni into inch lengths and boil 25 minutes
in salted water. Grind I lb. of raw beef and i 'large onion,
and fry both in beef drippings ; add i cup strained tomato,
salt, and i tablespoon Chili powder. Cook a few minutes
and add the macaroni. This is very good without the
tomatoes and pepper, adding instead a little good soup
stock.
OYSTER MACARONI.
Cook 1-2 lb. of macaroni in boiling salted water 25
minutes and lay in cold water a few minutes. Arrange in
layers in a buttered baking dish with i pint of oysters. Add
i cup of rich milk to some of the oyster liquor, thicken with a
little flour made smooth in some cold milk and pour it over
the mixture. Salt, pepper and cover over with a little rolled
cracker and bits of butter. Bake 1-2 hour.
Cambridge, Neb.
f KU*
BEVERAGES
"With many a cup and many a smile
The festive moments we beguile."
COFFEE FOR 100.
Have boiling 8 gallons of water, use from 3 1-2 to 4 Ibs.
of coffee, mix it with 4 eggs and wet thoroughly with cold
water. Put into a sack made of thin muslin, filling not more
than 2-3 full, and drop it into the boiling water. It takes less
-coffee in proportion for a large amount.
Mrs. Richardson.
COFFEE.
Always bny the whole roasted berry and grind it as
needed. The coffee should be of good quality and the water
freshly boiled, and the pot so clean that there is not an odor
of coffee about it. If the pot has become coated, clean it by
boiling it out with water and a piece of sal soda the size
-of a hickory nut.
Mix thoroughly i cup of freshly ground coffee with 1-2
cup cold water, the crushed shell of an egg, and a part of the
white, pour on 7 cups of boiling water, cover the pot closely,
filling the spout with paper ; boil up once, allow it to stand
for 5 minutes, strain off in another coffee pot, and serve im-
mediately. Never let coffee stand without straining, as that
will spoil the very best coffee. Mrs. Haughey.
IF IT'S NEW
WE HAVE IT
"Silence is a great peacemaker. "
176 BEVERAGES
PUNCH.
Five pints lemon juice, I qt. orange juice, sugar to taste.
Strain and add water, 2. cans pineapple, i qt. of straw-
berries, 1-2 cloz. of bananas, i bottle of Apollinaris before
serving. Ample for 75 persons. Mrs. Coggeshall.
PINEAPPLE PUNCH.
One gallon white wine vinegar, i bottle seltzer water, i
can of pineapple, sugar to taste.
Mrs. M. L. Higgins (in memoriam).
FRUIT PUNCH.
One can of pineapples chopped fine, 4 lemons, 2 oranges,
i quart raspberry juice, syrup made of 3 cups sugar and 3
of water. Add more sugar if necessary. Any other frui'^
juice may be substituted for the raspberry.
Mrs. Monroe.
STRAWBERRY ACID.
Dissolve 2 oz. of citric acid in 2 pints of water, pour it
over 4 qts. of ripe strawberry. After 24 hours, strain
without pressing much and to each pint of juice, add 11-2
Ibs. of sugar. Bring to a. boil and keep at that heat for TO
minutes. Let stand uncovered for 3 days. Bottle and
seal. This will be fotind very useful when strawberries are
out, of season for fruit punches, etc. Mrs. Haughey.
"And do as adversaries do in law,
Strive mightily, but e.at and drink as friends.'"
Our Financial Future
is likely to be exactly what you make it. What you do
now in the way of saving may determine what the
future will bring you. A savings account is a great
helper. Let us open one for you.
The First National Bank, Eureka
INVALID COOKERY
"Viands of various kinds allure the taste."
EGG NOG NO i.
Beat i egg- white and yolk separately, putting into each
i teaspoon sugar. Beat, together, add flavoring and enough
cold milk to fill the glass.
EGG NOG NO. 2.
Beat to a cream yolks of 4 eggs and 3 tablespoons sugar.
Add a little nutmeg, 2 oz. brandy, 1-2 a wine glass of
Madeira wine and 11-2 pints of rich milk. Have ready the
beaten whites of the eggs and stir well into the mixture when
ready to serve.
BEEF TEA.
Remove the fat from i Ib. lean juicy beef, and cut into
small cubes. Place in an earthen dish with i pint cold
water. After soaking i hour, simmer for 2 or 3 hours,
skimming carefully. Then boil quickly for a few minutes,
strain and season with salt and pepper.
CORN MEAL GRUEL.
One quart 2 handfuls yellow corn meal and salt. Boil in
a double boiler from 12 to 18 hours, adding water when
necessary. Strain.
IRISH MOSS.
Soak in cold water i hour carefully 1-2 oz. of Irish moss.
Put the moss into milk and cook until the right consistency,
sweeten, flavor and strain into moulds.
"Irish moss is a kind of seed-weed collected on the coast
of Ireland. Its chief constituent is a kind of mucilage that
dissolves in boiling water. It is said to relieve severe cough-
ing, and is sometimes given in cases of rheumatism and
gout."
"A perfect woman nobly planned
To warn, to comfort, and command. "
180 INVALID COOKERY
EGG GRUEL.
Separate and beat i egg, adding i teaspoon sugar to the
yolk. Pour i cup boiling milk slowly onto the yolk, stir-
ring rapidly, then stir in the beaten white of the egg. Flavor
or not as liked, add salt.
TAPIOCA JELLY.
Wash the tapioca carefully in 2 or 3 waters, then soak in
water 5 or 6 hours. Simmer until quite clear and add a little
lemon juice.
WINE JELLY.
One package of gelatine soaked in i cup cold water for
2 hours. Add 3 cups sugar, juice of 3 lemons and grated
rind of i lemon. Pour into i quart boiling water, strain,
add i cup wine and turn into moulds that have been wet in
cold water.
SUGARED TOAST.
Take slices of bread as for toast, put into a dripping pan
and toast light brown. Butter and sprinkle with sugar and
return to the oven until the s ugar melts. It may be used im-
mediately or can be kept in a covered jar. Excellent.
MUTTON AND VEAL BROTH.
This is frequently ordered as a preparation for invalids.
For the sick room such broth must be made as plain as
possible, and so secure the juice of the meat. Boil slowly
2 Ibs. of mutton or veal for 2 hours, skim it carefully as it
boils, and do not put in very much salt. If permitted some
vegetables may be used as seasoning, and for some broths a
little rice or barley may be added. It may be served with
crackers.
TOAST WATER.
Slices of toast nicely browned without a symptom of
burning; enough boiling water to cover them. Cover closely
and let them steep until cold. Strain the water, sweeten to
taste and put a piece of ice into each glassful.
INVALID COOKERY 181
BARLEY WATER.
Put a large tablespoon of well washed pearl barley into a
pitcher; pour over it boiling water, cover and let it remain
until cold. Then drain off the water, sweeten to taste, and
if desired, add the juice of a lemon and a little nutmeg.
LITTLE THINGS
WORTH KNOWING
"Nothing lovlier can be found in woman than to study
household good."
WASHING FLUID.
Two oz. carbonate ammonia, 2 oz. salt tartar, i lb. can
lye. Dissolve lye in i gallon hot water, when cool add
other ingredients and pour into an earthen jar. Soak clothes
over night in cold water, wring out and soap the dirty spots.
When water in boiler is hot, add 2-3 cup of the fluid and 1-4
bar soap. Boil clothes 1-2 hour, rub and wrinse thoroughly.
Dumplings in stew will not be tough if they rest on the
meat. Don't let them sink into the broth, but, put some
potatoes under them if there is not enough meat.
A little boiling water in an omelet, keeps it from being
tough.
ANT EXTtT.. NATO.. (POISON).
One spoon tartar emetic, i spoon sugar, mix into a thin
syrup. Put in a shallow tin and place where ants congre-
gate.
FOR BURNS.
A cream made of lime water and olive oil is excellent
for burns. Place the oil in a dish, add the lime water
slowly, beating with a silver fork all the time.
B. B. CASE
PRACTICAL WATCHMAKER
AND JEWELER
319 2D ST., EUREKA
'"Talk health, the dreary never ending tale
Of mortal maladies is worn and stale."
184 LITTLE THINGS WORTH KNOWING
TO REMOVE STAINS.
One ounce of ammonia, i oz. of salts of tartar, mix well
and bottle for use, keeping it well corked. To use : Pour a
little in a saucer and wash in it white articles stained with
ink, mildew, fruit or wine, wrinse carefully in cold water
after the stains are removed, then wash in the usual way.
JAVELLE WATER.
Dissolve i Ib. sal soda and 1-2 Ib. chloride of lime in 2
quarts boiling water. Let cool and add 2 qts. cold water.
Used to bleach or remove stains from white cotton goods.
Equal parts ammonia and spirits of turpentine will take
paint out of clothing, no matter how hard or dry it may be.
Saturate the spots 2 or 3 times, then wash out in soap suds.
COLD CREAM.
Four oz. sweet almond oil, 3 oz. rose water, 2-3 oz. white
wax, 3 drachms spermacetti, 3 drachms white rose extract,
5 drops oil of rose, 3 teaspoons lemon juice. Directions : Hava
a vessel of boiling water on stove, empty everything into the
bowl, except perfume and oil of rose and set bowl (or a little
pan will do) in boiling water. Let it remain until wax
and spermacetti are melted, then take out the bowl and beat
until cold. Keep it scraped down from sides of bowl
while beating. Beat i hour, then add the perfume and oil of
rose and put in jars. Cut the wax and spermacetti up, as it
will melt quicker; the longer you beat the better. Do not
put the perfume and oil of rose in until you are ready to put
in jars.
To keep cream from dripping off nose of pitcher, rub a
little butter on the end of nose before setting on the table.
The Most Important Thing
WORTH KNOWING is that you get
everything Worth Cooking at....
J. F. McGEORGE CO.
GROCERS
Telephone Main 756 1039 B St., Eureka
LITTLE THINGS WORTH KNOWING 185
SPINACH GREEN.
Pound a quantity of spinach in a mortar, put the pulp in
a muslin bag, and squeeze out the juice, add 1-4 its weight in
sugar, heat until reduced 1-2 and batter. Good for coloring
soup, ices and candies.
TO REMOVE PAINT.
To remove paint and putty stains from window glass, dip
a wet cloth in baking soda, and rub the paste thus made
thinly over the glass. Let remain 15 minutes, then wash in
warm soft water without soap. This will bring all the stains
with it. Rub dry and polish, or wash the windows with hot
sharp vinegar ; this will remove mortar and paint.
Grained woodwork should be washed with cold tea.
TO KEEP LEMONS.
Cover with cold water, changing it every week. This
makes them ripe and juicy.
TO THE GIVER'S KNOWLEDGE
This recipe has not been in print before; it was obtained
in Russia :
Russian Face Wash or Cream: Whites of 6 eggs, wine
glass of alcohol, 4 teaspoons lemon juice, 2 teaspoons almond
oil, stir with fork slightly to break the egg, but, do not foam
it, then add slowly the lemon juice, the oil, and last the
alcohol,
HAND LOTION.
Quarter oz. gum tragacanth and soak in i pint of rain
water 3 days, then add i oz. each of alcohol, glycerine and
witch hazel, also a little good faint perfume. Put in jars with
a tight cover. Keep in a bottle 5 parts lemon juice to i of
alcohol. After washing dishes, peeling vegetables or other-
wise using the hands, first use the lemon juice, then rub in a
little of the lotion and the hands will be kept in a fine con-
dition.
"A good wife commands her husband by obeying him. "
186 LITTLE THINGS WORTH KNOWING
Salad dressing should not be mixed with the salad until
just before serving.
There is nothing better to fill pin cushions with than
dried coffee grounds. Mix with a little ground spices.
Use chloride of lime disinfectant. A solution of the lime
water will remove mildew if the goods is soaked in it.
Wrinse in cold 'water and hang in the sun.
Line garbage cans with newspapers so that they will not
have to be scrubbed out every time they are emptied.
To clean mirrors and windows tie some finely powdered
whiting in a thin muslin cloth, dip in alcohol, rub on the
glass, allow the mixture to dry and polish the surface with
tissue paper.
Do not wash lamp chimneys in water, but ;hokl them
over the steam of a teakettle and polish with newspaper.
If a very little flour is sprinkled in a pan when eggs are
being fried, it will prevent the hot grease from sputtering
on the stove.
Have your kitchen table covered with smooth zinc instead
of oil cloth. It is not injured by hot pans and kettles and is
very easily cleaned.
The step ladder is the most useful but most treacherous
household article. To keep the ladder from slipping, cut
pieces from the bottom of old rubber shoes and tack them
securely to the bottom of the ladder.
Reduce the temperature of the oven when the cake be-
gins to rise in a heap in the center. The cake will be coarse
grained if allowed to bake in this manner.
WANTED a chance to PROVE to y u that we
can give your boy or your girl, your
husband, or yourself, a good technical education in the
privacy of the home.
Don't you want somebody to PROVE to your loved
ones the road to a larger usefulness and a better salary? Better
PROOF was never offered. For PROOF see
FEN E. NEWTON, 613 4th St., Eureka, Cal.
LITTLE THINGS WORTH KNOWING 187
Clean copper with lemon and salt.
To clean cane chairs and white straw hats, mix a teaspoon
of oxalic acid in a quart of water, scrub with a stiff brush,
wrinse with warm water and rub until dry.
Powdered alum will allay excessive perspiration if dusted
under the arms and under the feet.
.Never fill a lamp full of coal oil. If kept in a wafm
room it will run over through the expansion of the oil. This
is one of the frequent causes of explosions.
Clean and save worn matting to line carpets with. It is
much nicer than paper.
To keep eggs, dip each one in melted parafine and stand
on the small end.
MAGIC CLEANSING FLUID.
Three oz. castile soap, dissolve in 3 oz. water, 3 oz. am-
monia, 2 oz. ether, 2 oz. glycerine, 3 oz. alcohol, enough
water to make 2 pints. Apply to spots with a sponge. One
.teaspoon of this solution beaten with the yolk of an egg and
i teaspoon of borax makes an excellent shampoo for the hair.
\Yhen making meringue use granulated sugar in prefer-
ence to powdered sugar.
For peanut sandwiches, mash the peanuts to a powder,
season with salt and moisten with cream.
If potatoes are boiled in their skins and the skins removed
just before taking to table, it will save much waste.
Small linen articles can be bleached by soaking in a qt.
of water, to which is added i teaspoon of cream of tartar.
Go over the zinc under the kitchen stove once a day
'with a cloth dampened in kerosene and it will always be
bright.
Saffron added to the wrinsing water will make ecru cur-
tains look much better than coffee.
Clean plate glass with alcohol.
"A'o gain is so certain as that which proceeds from the
economical use of what you have."
188 LITTLE THINGS WORTH KNOWING
Keep a little rice in the salt shaker to prevent the salt from
caking.
Sun spots will appear on mirrors if the sunlight strikes
the glass, and nothing will remedy the defect.
A week's solution of oxalic acid will remove iron rust.
Chloroform and oil of cloves will cure toothache instantly,
will also cure earache if placed on cotton and put in the
ear.
The day when you are cooking, baking and devoting
most of the time to the kitchen, have a holder attached to the
apron band by means of a tape This little device will help
through the whole day's work.
Spinach is much better than mineral water for kidney de-
rangements.
To clean enamel tubs rub thoroughly with a cloth dipped
in turpentine and salt. Rinse and the tub is like new.
To remove cream spots from embroidered center pieces
dampen the spots with ammonia, full strength, lay a blotting
paper upon it and iron.
Apply mud to the stings of a nettle, bees and' other
insects.
Rub chapped hands with good cider vinegar.
Tooth powder may be prepared at home at a small cost.
Two oz. prepared chalk, 1-2 oz. powdered orris root, 1-4 oz.
carbonate of soda. Mix and pass through a sieve.
To wash black and white silk use rain water with a good
handful of salt added. Make a good lather of warm water,
wrinse quickly, fold up in a cloth to dry. It should be ironed
on the wrong side while still damp.
Milk will keep much longer in a kettle that is larger at the
top than at the bottom.
Borax has many domestic uses. It will soften hard water,
is very useful in washing clothes, and if properly used will
greatly reduce the amount of soap required. It does not in-
jure the hands or clothes as sal soda does. It will drive away
cockroaches if sprinkled in their haunts every day for a week
or so.
LITTLE THINGS WORTH KNOWING 189
Always dry umbrellas shut up with the handles down,
for dried open the silk will stiffen and crack. If the handle
is up, the water will gather at the lowest point and rot the
silk.
For mosquito bites, touch the spot with a little ammonia.
Rancid butter may be sweetened by boiling it with an
equal amount of water, to which has been added a pinch of
soda. Set away to cool over night. Take off the butter
and use it in any dish, no matter how delicate the flavoring.
As salt will curdle any milk if allowed to stand, do not add
it to any milk preparation until time to serve.
Powder up egg shells to clean tall vases, glass water
bottles, etc.
To keep cream 48 hours or longer, add a little sugar and
scald it in a double boiler, cool as quickly as possible in a wide
vessel.
"What's the use of hurrying?
Fretting doesn't pay.
Wlhat's the use of hurrying?
It's the slowest way.
Half the whims that worry you
Never will come true;
Then why let them flurry you
As you daily do?
Live your life out easily,
Then it will be long.
Take what happens breezily ; L
Whistle, sing a song.
Don't waste strength in worrying
Over phantom ills.
Don't waste time in hurrying,
That's the pace that kills."
