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HOW WE COOK
LOS ANGELES
A Practical Cook-Book Containing Six Hundred or
More Recipes Selected and Tested by
OVER Two Hundred Well
KNOWN Hostesses
INCLUDING A FRENCH, GERMAN AND SPANISH DEPARTMENT
With MENUS,
Slggestions for Artistic Table Decorations,
AND Souvenirs
Ladies' Social Circle, Simpson M. E. Chur
LOS ANGELES, CAL.
'Some ha c meat that canua' eat,
A nd some ivad eat that -want it,
But we ha'e meat and ive can eat,
zAnd sae the Lord be tliankii."
los angeles, cal,
Commercial Printing House
mdcccxciv.
ao%^3-Z
Good cooks always use the best
materials in preparing food.
It is of still greater importance
that your medicines should consist
of the purest drugs.
We devote ourselves mainly to the pre-
scription trade, and in this department are used
only chemicals and parmaceutical preparations
from the best manufacturers, both foreign and
American. It is with confidence that I invite
the public to have their prescriptions prepared
at my store. Purity and accuracy is my motto.
Yours very respectfully,
ADOLF EKSTEIN,
Bradbury Block Prescription Druggist i
Watches, Diarr)©r)ds, I3fcr'lir)^ ©ilvep
Wcircs, Sut Slctss, Silv'ep jf Ictfed
@©oJs, licat^cp Isfooas
Sil^cp lT)our)tcd. arjd ^
P 11 1 - J ^^e j^^"^ ,^'°^ largest
.-i^^ ^^ ...5teck,
®^ .^^Sife^ M^*^ ^o ^}.^2 "Fin-est (Seeds,
^<:^"^ the reru Icv/est "Prices
^7°
Montgomery Bros.
Jewelers and Silversmiths
120 and 122 N. Spring St., LOS ANGELES, CAL.
PREFACE
THE Publishers of this book, firmly believing that it
is no more expensive to furnish a table with food
which is well and appetizingly prepared, than it is to
furnish it with food which is poorly prepared, have earnestly
endeavored to provide a cook-book so superior that if the
general direcftions and recipes are faithfully followed,
failures with the consequent discomforts may be avoided.
To accomplish this, scores pf ladies have been commun-
icated with, and asked to furnish two, three or more of
what they considered their choicest recipes. Thus have
the recipes for the various departments been secured with
the names of the donors attached.
A reference to the list of contributors we feel is a
guarantee of the worth and popularity of this book. We
have presented American, Spanish, German and French
departments — a thing unusual.
Great care has been taken to give concise general
directions for each chapter ; indeed, to make this book so
valuable that no lady, whether rich or poor, can afford tO'
be without it.
Mrs. K. M. Widney Mrs. Carrie Schutze
" W. J. Brown " W. B. Abernethv
W. G. Whorton " E. R. Smith
W. F. Marshall " J. E. Murray
Committee en Publication
H.JEVNEI
^s^
i
il
1-
T
AKES pleasure in placing before the people of Southern Californu
a line of
Fancy p^^ Staple Groceries
equal in quality and as great in assortment as can be found in any store
in the United States. Importing man}^ goods direct, and buying frora~
Manufacturers, Packers and producers in large quantities, we are, to
the delight of the new comers, able to place nearly all goods in our line
at prices as low as generally sold in Eastern cities. Our constant aim
is to please the people, and so well have we succeeded, that our present
quarters, though enlarged four times since our start nine j^ears ago, are
taxed to their utmost capacit}'.
Our Tea Department
has received the closest and most skillful attention, and we never fail to
please the most exacting in their wants of a fine cup of Tea. You will
find in our stock the choice.'^t Formosa Oolongs, Moyune Gunpowders
and Young Hysons, Pan Fired and Basket Fired Japans, Eng. Break=
fasts, Indian and Assam Teas, varying in price from 25 cents to $1.50
per pound, very excellent qualities at 50 cents per pound.
'A trial will convince 3'ou that we are the house to buy Tea from.
H. JEVNE
136 and 138 N. Spring St.
d^RElfiL GROCER LOS ANGELES, CAL.
WHOLESALE
an
LIST OF CONTRIBUTORS
Mrs W B Abernethy
"AS Allen
" W H Anderson
" G h Arnold
" H C Austin
"AS Averill
" J J Ayers
" AS Baldwin
" Anna Bancroft
" Hancock Banning
" W H Barnard
Miss Martha Bashor
Mrs A S Baxter
" Mary Bear
" John Beck with
" S E Bennett
" J W Bessey, Orange, Calif
Miss Bertha Bessey, Orange, Calil
Mrs Vida A Bixby, Orange, Calif
" Jotham Bixbj-, Long Beach
" Anna Bixby
" C W Blaisdell
" MM Bovard
" LA Bradish
" T W Brotherton
■ ' F W B
" W J Brown
" Charles Capeu
" C C Carpenter
" T J Carran
" \V T Carter
" SB Caswell
" Burdette Chandler
" Enieline Childs
Miss Ruth Childs
Mrs J S Chapman
Dr Chase
Mrs Cheever
" E W Clark
Miss Delia demons
Mrs G I Cochran
" C W Congdon
" J F Conroy
" C C Converse, Boston
" Homer Cooke, Waukegaii, 111
Mr Elwood Cooper, Santa Barbara
Mrs Alice M Cooper
Miss Juliet Corson
Mrs Kenyon Cox, Long Beach
" Alice Curtain
" Jennie Curtin
" E J Curson
" Mrs M J Danison
" D S Dickson, Petaluma
Mrs W M Dickson, Petaluma
Miss Lois Dickson, Petaluma
" Mary Dickson, Petaluma
Mrs Elizabeth Dickey
" AC Doan
" C G Du Bois
" Geo B Dunham
" I R Dunkleberger
" W J Elderkin
" C J Ellis
" J F Ellis
" E P Ewing
'■ Adolf Eksteiu
" J A Fairchild
" S H Fairchild
Miss Farmer, Boston
Mrs Alex Faucett
" Mary E Flanders
" Flanders
" H J Fleishman
Miss Houora Fogarty
Mrs Charles Forman
Miss Eloise Forman
Mrs James Foord
" S C Foy
" Jessie Benton Fremont
Miss E Benton Fremont
" H B Freeman
Mrs G W Garcelon, Riverside, Calif
" M A Gibson
" J A Gilchrist
" J W Gillette
" A J Glassell
" K R Glassell
Mr. L. C. Goodwin
Mrs A C Goodrich
Mr J A Graves
Capt F Edward Gray, Alhambra
Mrs T C Griswold
" C H Haas
" M Hagan
"AM Hall
" Orr Haralson
" A D Hall
" Marian Harland
" Henry T Hazard
" Frank S Hicks
" J W Hendricks
" J A Henderson
" Susie G Hill
" W B Holcorab
" E Hollenbeck
" W J IJorner
" F M Hotchkiss
HARPER & REYNOliDS GO.
Would Hespeetfully eall the attention of the
Ladies of Los Angeles
to tJieip Large and Complete Assortment of
STOVES ftp RANGES
We are Agents for „ „_..«, „™,i™ ^^^r^.r
„ -L „ . o n . fl COMPLETE STOCK
CriDDon, Sexton & Go. s
^^^UNlVERSflL RANGES j.|
Mesne manufacturlno Co.'s • {lOUSE FUHNISHING GOODS
PJESTIC TEUTONIC RHNGES :[
Dangler's Gasoline Ranges ;
Golden Star Oil Ranges KITCHEN USENSILS
HARPER & REYNOLDS CO.
152 ^> 154 flopth Main St. ^ 151 "' 153 % lios Angeles St.
i
LIST OF CONTRIBUTORS.. ..CONTINUED
Mrs C H Howlaud, CeutiueUa
Mr J L Howland, Pomona
Mrs S C Hubbell
" R C Hunt
" Gerard Irvine
Mr H Jevne
Miss Mina Jevne
Mrs Hancock M Johnston
" J M Johnston
" J H Jones
"AC Jones
" J C Joplin, Orange Co., Calif.
Miss Josie Kaiser
Mrs M E Kerr, Orange, Calif.
Miss Ella Kerr, " "
Mrs Flora Kimball, San Diego
Miss Nellie King
Mrs E F C Klokke
" H T Lee
" Geo Lerrigo
" Katharine Duncan Lewis
" W \V Lord
" E W Lucas
Mr Charles F Lumniis
Mrs C D Major
" W F Marshall
" T Masac
" Mary Mathison
Miss Ida A Maynard
Mrs E Verona May
" T M McCamant
" J W McKinley
" W J McKloskey
" R L McKnight
" C C McLean
Miss M E McLellan
Mrs H McLellan
" Harriet J Meakin, San Diego, Cal
" J J Melius
" J J Meyler, Bowling Green, Ky
" E B Millar
" Frank A Miller, Riverside
" M G Moore
" Morrell
" M Mudge
" J E Murray
J H Norton
" G G O'Brien, Riverside, Cal
" Anna Ogier
" Anna O'Melven}'
" H G Otis
" Owens
" HZ Osborne
" Elwood Packard, Pomona
" Z L Parmelee
Mrs H L Parlee
Miss K R Paxtoii
Mrs J H F Peck
" Mrs S J Peck
" W H Pendleton
" C W Pendleton
" W H Perry
•■ Frank E Phillips
'■ M Pickering
" F H Pieper
" J E Plater
■ H S Powell
" E A Pruess
" I H Preston
•• AC Radford
" J C M Rainbow, San Diego
'■ W J Robinson, New Brunswick
" Augusta Robinson
" ST Rorer
" L J Rose
" Erskine M Ross
'■ \V \V Ross
" S S Salisbury
" EH Sanderson
" Carl Schutze
" Fannie H Shoemaker
'■ George Segar, Riverside, Cal
" CM Severance
M' El 'fecv<r>tniCg-
" Ella Sherrard
" Charles Silent
" Edward Silent
" H Sinsabaugh
" J C Slaughter
" Converse Smith, Boston
" Henry Smith
Mrs E R Smith
" HE Smith
'• I Smith
'■ S E Smith, St Johns, N B
" Guy Smith, Tustin, Calif
" S Speedy
" E F Spence
'^' J S Stanway
" George Steckel
" J M Stewart
" D G Stephens
Miss Kate Stevens
Mrs A C St John
" T D Stimson
" Willard Stimson
" Ezra Stimson
"EPS
"76"
Mrs Cameron Thoni
Crystal Palace
The Largest and Leading Crockery House on the Coast
MEYBERG BROS.
IMPORTERS AND JOBBERS OF
Crockery, Glass ^ China Ware
Hanging, Piano, Banquet and Table Lamps
ROGERS BROS.'
PLATED WARE
Willow and Wooden Ware
; ; BABY BUGGIES
Cutlery and Clocks ; ! Refrigerators and Filters
Agents for the Famous ; i Agents for
B. .^* H. ROCHESTER : HAVILAND & CO.'S
LAMPS i' FRENCH CHINA
SPECIAL ATTENTION PAID TO OUR
Gas and Electric Fixture Department
Everything in Kitcheo and Household Goods
Ma-\rV\r\frf Rv/^c' 38-140-142 S outh Main Street, Los Ange
iVieyUerg DIOS. i ,1-133-133 S.LosAngeiesSt Cal
PRICES WILL tell
We do not advertise goods at half price,
neither can any other dealer legitimately.
We do know that reliable factory goods
cannot be sold at lower prices than we offer.
We are not prepared to enter into com-
petition with dealei's purchasing refuse
stock of odds and ends.
We do claim our prices are the lowest ■
for a first-class reliable shoe and cheerfully
invite comparison. Obliging clerks always
in attendance.
The queen shoe STORE
162-164 NORTH MAIN STREET,
Mail Orders Promptly and Accuracely Filled
LOS ANGELES, CAL.
LIST OF CONTRIBUTORS ...CONTINUED
Mrs C C Thomas
Mr P C Tomson, Philadelphia
Mrs John Truslow
A T Tuttle
Hugh W Vail
I N Van Nuys
F M Van Doren
Vaughn
Carrie G Waddilove
Charles Walton
Helen Widney Watson
Weiside
Mary B Welch
G Wiley Wells
A M Whaley
S W Wheeler
Mrs D L Whipple
" B C Whiting
" G W White
" W G Whorton
" J P Widney
" WW Widney
" R J Widney
" R M Widney
Miss Frances Widney
Mrs John Wigmore
" Charlotte L Wills
" M H Williams
Miss Eva E Williams
Mrs Modini-Wood
" C B Woodhead
" W H Workman
SPANISH DEPARTMENT
Mrs Vida A Bixby
Senorito Epitosia Bustamente
Mrs A F Coronel
" J G Downey
" Don Juan Foster
Marie de la Domiugues de Francis
Sister Immanuel
Mrs Walter Moore
A Sepulveda de Mott
Mrs E A Preuss
" Carrie Schumacher
" Dolores Sepulveda
M Bandino de Winston
GERMAN DEPARTMENT
Mrs W W Holt
" J Johansen
" G Kerckhoff
" W G Kerckhoff
" A Knoch
Mrs EEC Klokke
" John G Mossin
" E A Preuss
" Rutz
" Carrie Schumacher
FRENCH DEPARTMENT
Mme V Chevallier
Mrs C C Ducommun
Mrs E A Preuss
" Carrie Schumacher
RUSSIAN DEPARTMENT
Mrs P A Demens
Mrs E R Smith
THE LADIES' SOCIAL CIRCLE
T^HE Ladies' Social Circle of Simpson Tabernacle are
responsible for the publication of this book. The pro-
ceeds are for the benefit of the church. We are very
grateful, and we wish here, publich', to express our gratitude
to the many contributors for their kindness, interest and
generosity in furnishing recipes, menus, general directions,
suggestions for table decorations, and souvenirs, as well as
for all help given in any way, in either department of this
book. The book will be for sale by all members of the
Social Circle. »
OFFICERS AND MEMBERS
President, Mrs K M Widnky 2d Vice Pres., Mrs F H Pieper
1st V-Pres., Mrs Alice L Curtain Fin. Sec. and Treas., Mrs W J Brown
Recording Secretary, Mrs E W Lucas
Mrs W B Abernethv
" O L Allen
" D B .\lexaiider
" H L Banks
"AS Baxter
" J W Bear
" J N Beecher
" W W Beckett
" LA Bradish
■' N J Brown
•• W T Carter
" G I Cochran
' J T Conley
" Alice L Curtain
*' E J Curson
" E Dickey
" AC Doan
" AM Dunsmore
" S H Fairchild
" A R Frasher
Miss Liilti Gibson
Mrs J A Gilchrist
" C H Haas
"AM Hall
" W J Horner
" AY B Holcomb
" R C Hunt
" E J Keihl
" George Lerrijj^o
'■ W W Lord
" S W Little
■" S J Linn
Mrs E \V Lucas
" W F Marshall
" S A Mattison
Miss Kate Mertz
Mrs C C McLean
" T F McCamant'
" H G Miller
" J E Murray
" Z L Parmelee
" C B Patterson
" S J Peck
" M Pickerini^
" F H Pieper
" I H Preston
" AC Badford
" A L Robinson
" ML Sampson
" L C Schutze
" C H Shaffner
" E R Smith
" E Robinson Smith
" HE Smith
" H Y Stanley
Miss Eliza Stoughton
" Olive Storm
Mrs A T Tuttle
" W J \Yarneke
" ML \Ye1)ster
" AM \Yhalev
" Y^' G \Yharton
" M H Williams
" \Y W Widney
Mrs R M Widnev
FOOD COMBINATIONS
Miss R. R. Paxton
If only two vegetables are used with lean meat, use one
starchy and one green. The objecft of eating is to repair
the body which is constantly throwing off used up material,
and during the period of growth to form new tissue.
The nutritive supply must be adapted to the require-
ments of the system, nitrogen must be replaced by nitrogen,
carbon by carbon. We therefore need a mixed diet, which
must be varied according to individual peculiarities, age,
occupation, climate, etc. As a general thing, five or six
times as much carbonaceous as nitrogenous food is required
— the nitrogen forming tissue, the carbon producing heat.
SOUP
Crackers, croutons, breadsticks.
FISH
Potatoes, bread, cucumbers. Potatoes prepared in var-
ious ways. Garnish fish prettily.
BEEF=ROAST
White and sweet potatoes, corn, peas, asparagus, cauli-
flower, tomatoes.
BEEF=BOILED
Potatoes, carrots, turnips, parsnips, cauliflower, cabbage,
spinach.
VEAL
As for beef.
MUTTON
Potatoes, peas, spinach, asparagus, cauliflower, rice, cold
slaw.
26 How We Cook in Los Ayigeles
LAMB
Same as mutton.
PORK
This in a carbonaceous food, and should be combined
with food containing nitrogen, as beans, peas, lentils, cab-
bage. With ham, which is very oily, we use eggs (which
are highly nitrogenous) apple sauce, horse radish, turnips,,
tomatoes.
TURKEY
Potatoes, onions, turnips, cold slaw, in facft any vege-
table, cranberry sauce, currant jelly.
CHICKEN
Boiled rice, rice croquettes, tomatoes, potatoes, cauli-
flower, cold slaw.
DUCKS
Potatoes, peas, turnips, onions, parsnips, macaroni.
SMALL BIRDS
These are nice roasted with a strip of bacon pinned
around them. Pin with a sharp wooden tooth pick.
LIVER
Onions, bacon, potatoes.
BRAINS
Peas.
SWEETBREADS
Peas, tomatoes.
VENISON
Potatoes, tomatoes, spinach, rice, currant or wild plum
jelly.
OLD TIME HOSPITALITY
Jessie Benton Frea\ont
Washington was my chief home although we had two
others equally ours, for one was my father's house in St.
Loufs and the other my mother's — and our birthplace in
Virginia, a colonial grant to my great grandfather a Scotch
officer, whose wife came over reluctantly. ( I do not blame
her, it is weary work to leave home and old civilization for
a new country), but as this is altogether a paper on domes-
tic and social habits, I only refer to her as having
stamped her Virginia home with the comfort and decorum
and much of the elegance of French housekeeping. For
Scotland and France were in close relations through the past
century, and to this day we find the good traces in their
gardens and housekeeping, and I feel its life-long benefits in
health, for there, as well as in St. Louis, which was com-
pletely a French town in my early day, we were saved from
the over-use of meats, and were used to fowls and vege-
tables carefully prepared and served as a course. Soups,
from the "gumbo" to clear bouillons were the rule in all
households. The whole health is influenced by this pre-
dominance of lighter food, fruits and vegetables; with breads
of all kind and soups, these make not only better health
but better tempers and promote temperance in eating by
maintaining a calm stomach. This is a fad with me. From
both sides, my father as well as my mother, we were trained
to nicety and giving as well as receiving pleasure from the
family table. The best education in all things comes from
unconscious imitation and influence of environment, when
later, the reasons are given one is fortified against less refined
influences.
We were four little sisters and it was the law to be fresh
and tidy, and in the parlor a quarter of an hour before dinner
28 How We Cook in Los Angeles
— in Washington this was at five to meet the daily hours of
the Senate.
My father, who was certainlj- one of the most largely
useful and busy men in Government affairs never omitted
his care for the family. He was our chief teacher, with
masters coming at fixed hours to add their teachings in
languages and general studies, for we were homebred. And
my mother, who overlooked her household as only a Southern
woman wdth slaves had to do, filled her social position also,
fully, while by her example we were trained to "pretty
manners."
One invariable inflexible law was maintained, and I kept
to it in my young household, and wherever I could have
instilled it into young families. Not only were we to be
quite tidy in person but we were to keep, for that hour of
family reunion whatever we had seen or known through the
day — of things or from books — which would give pleasure
to all. And if any opposite state of mind cropped out, any
crossness or temper, or small rudeness, nothing was said ;
but the next day that child ate by itself at a side table
with its face turned from us : all education my father held
should be on the lines we must follow more fully as we grew
older. This "sending to Coventry" of a social offender was
what would surel^^ overtake us when we were grown if we
made ourselves unwelcome, it was the law of "Doing to
others as we would be done by," not preached but acted on.
This I write to show the family atmosphere that made
dinners a charming time of social exchange of one's best,
and not exclusively a function of necessity, or for empty
show.
Washington had always exceptional advantages in people
to meet in that way. From all over the country great
lawyers brought cases before the Supreme Court — these
met on common ground at my father's, where the ruinous
hospitality of (the past) South had full sway. Many men
have told me since, that never had they sat at such real
feasts of brilliant minds, and delicate excellence of food as at
Old Time Hospitality 2g
that table round. Not only lawyers, but the great interests,
from the shoes of L,ynn to the sugars of Louisiana — the
military men of the day fresh from Indian wars — on into the
Mexican war, for my father was for twenty-eight years
chairman of the Senate Military Committee and understood
their needs and was their powerful ally — the many interest-
ing, travelled, diplomats with all of whom there were inter-
national interests and with some close personal relations —
these made a constantly recurring yet varying set of agreeable
guests who might well say they looked forward to their
business visits to Washington as bringing them again to that
delightful table.
We grew up from babyhood, most of our children were
born there too — in that dear home. Then it was burned in
1855. In 1856 the South excommunicated me — to go against
my people was hard, but there was no choice possible, and in
1858 my father died. Often I ran down from New York to
stay a day or so with him — but my mother was gone and
only my father turned the old look of welcome — the younger
people looked, and felt me, gone from their ideas, and it
was more pain than pleasure, but I kept my children as
much as I could with their grandfather. Except for brief
stays in California, and longer in Europe, I lived in that
uncommon atmosphere for nearly thirtj^ years.
Your request brought up so much of the past I just had
to tell you why I was from a very early age a practised
critic and comprehending person at ceremonious dinners —
invited, and not entirely misplaced either as a guest at
splendid dinners in New Orleans, and in Washington at the
Presidents and the best houses of foreign ministers as well
as our own people of high position. From my twelfth
year on I was on dinner lists, for I was tall for my age, and
spoke French and Spanish so well I was constantly put by
some Minister whose English was elementary, and who had
no shyness in asking me to interpret — nor had my good
home training left me any false shyness, for usages, people
and all I was familiar with in my own home.
JO How We Cook in Los Ayigeles
And now I will tell 3-ou of some dinners of my young
time:
Mr. Van Buren had been our minister to England and
liked elegance. He found the President's house rather
shabby, and though he and his three sons made a family
of men only, yet men can have nice and pretty ideas as
well as women. Congress was slow in voting new furniture,
and the old satins and velvets below had to go on.
But the smaller dining-room, and the library and sitting-
rooms above were all made fresh and cheerful at the
President's expense by English chintzes. Lots of books,
piclures, china things, such as are usual now, gave another
effect to these rooms which were not open to the public,
and the dreadfully open windy hall below he had protected
by a glass screen — later a Tiffany art glass screen divided
the long enclosure. Mr. Van Buren also used his own
beautiful table furnishings. When he was asked if it was
true as a certain Senator had said in a speech against him,
that he was "an aristocrat wasting the people's money on
gold spoons." "I do own gold tableware", he said — "and the
Senator knows it is mine, for he has had the spoons in
his mouth, often, at my table."
Smith Van Buren was just eighteen, and his father invited
a birthday company of suitable ages — the youngest attaches
and young Americans, and the girls were all under
sixteen — I was just thirteen. The President came in for
dessert. The dinner was like all other dinners which
never seem to get awaj- from the soup, fish, entrees, filet
de boeuf and salad and game — served quickly and quietly
in courses, but one innovation was the fresh flowers in
place of the great table decoration brought from Paris long
before — that venerable long mirror, with its ormolu balustrade
and its groups of statuettes upholding baskets of artificial
flowers. Those flowers were still on duty in President
Polk's time when I had reached the mature age of twenty-
three. But for us, in our early spring time, the President had
ordered tulips and hyacinths, and for the first time I saw
Old Time Hospitality ji
them used naturally, in old-time champagne glasses at each
plate. The ices too, were moulded and colored to imitate
fruits, and there were the unfailing tall pyramids of oranges
in quarters, and grapes, all covered and hung with a network
of spun sugar. And each girl had a lovely and large bon-bon
box from Paris with the finest candies and fruit glaces.
The next 3"ear the whole house had been made over
fresh; and I was again there at a great dinner, this time in
the State dining-room, for I was one of eight bridesmaids,
(all under sixteen, as the bride was that age), though the
"bridegroom who was the Russian minister was over sixty,
and the groomsmen matched his age : Mr. Buchanan, the
English minister, the Belgian and so on. Artificial flowers
and marble cupids were good enough for this December and
Maj' business, and we nearly fell asleep over the length of the
dinner, for our groomsmen took advantage of our youth to
be at their ease and talked to each other and dined seriously.
Everything was very much as it is now — only more
prolonged, but Washington has always had its liberal foreign
infusion and is exceptional in having had always a fixed
order of society and usages. So it was in advance of other
localities in breaking the shell of provincialism.
Both in our Virginia and St. Louis homes, and alwaj^s in
"Washington, I was only among the sort of people who had
neither wish nor temptations to coarse feeding or anj^ habits
of intemperance in food or drink. My father's well
known contempt and avoidance of any form of self-indulgence
naturally brought him like companionship. I was almost
thirty before I ever saw a gentleman stupefied b}^ drink.
Perhaps I had an exceptional life, but since my earlier
•days I have seen many people, and I am constantl}' pleased
and cheered to see how right prevails over wrong; and good
outnumbers bad, and generally I feel it is a fairly good world,
and we can each make it the better and more beautiful by
doing our ver}' best just around us — which is my moral from
our family dinner table.
J 2 How We Cook hi Los Angeles
The Sunday dinner was, always, an especial pleasure to
all of us. It had been, in m}^ father's unmarried time, the
day when he and his more intimate friends could dine at
leisure as they were free from business. But my mother,
with her Scotch-Presbyterian training, felt differently. I
have heard my father laughingly explain how she "weaned
liim" — being a womanly as well as a clear-headed woman
she made no opposition to old habits, (for my father was
nearly forty when he married), but she made the family
luncheon on Sundays so attracflive, so flattering to all his
preferences, that any friend he wished to have he would
ask home from church — and so it came that we grew up
to it as a special pleasure to have my father at that one
o'clock meal — the wholesome hour. Mr. Sumner coming
in by chance once, begged to be invited other Sundays, and
for seven years he was always when in Washington,
expedled and nearly always in his favorite place facing the
flower-stand — in a broad south window.
Steamed Turkey or Chickens
A Ham (Small, cured for at least four years in the smoke-house)
Buffalo Tongue
A Salad of Lettuck, or Tomatoes, or Cucumbers
(\viTH Mayonnaise Dressing)
Roasted Potatoes, Homl-made Bread, always Cold
all placed upon the table at once
for dessert
Wine Jelly Fresh Fruits Cake
Claret Preserved Ginger
Dry Pine-apple Cheese
It was always a cold dinner, for my mother felt the
servants should have the day of leisure also. She had
grown up among slaves who could objedl to nothing — and
Old Time Hospitality jj
though our own servants were free-born, and some had
been set free by my parents, yet the id^a of claiming equal
rights to rest, or religion, did not occur to them — but it
did to my mother to give them. For this everything was
prepared on Saturday.
But our cook "Aunt Betsey" who lived twenty-three years
with us had been not only "a born cook" but "made" by
training under a French chef (and pra(5lice under a
Virginia housekeeper ) and each thing was as completely
delicately good, and handsome to see too, as for a fine supper
of to-day. Onl}^ claret on the table: my father was really
temperate in food and almost wholly so in drink — abstem-
ious is a better word, for his tastes were refined. For
example, the turkey was never roasted for he thought that
"coarse", but steamed, with a stufiing of oysters, and a
white sauce of cream and herbs. This was Mr. Sumner's
delight, for he greatly enjoyed nice food ( as Longfellow's
letters show) also the delicate flavor of the bufialo tongues,
a luxury not easily had, but sent through the Fur Company
to my Father. He had said in a speech on the future
Railways of the West that the bufialos were the natural
engineers who had found the best passes across the Rocky
Mountains. For this Mr. Sumner called them "Engineers'
tongues". The only hot thing was the potato, which could
be left in the hot ashes of the covered fire — for cooking
ranges were unknown at first and then despised by both
epicures and cooks. With the natural hunger-hour, the
pleasant people, the unusual freedom from work-a-day
obligations no wonder the food seems so good, and it was
as good and attradlive as it was satisfying. It was a favor
to be asked — verbally — to our Sunday early dinner. There
was always provision made for more people though it was
if possible confined to very few. Years later when I had
a sea-side home at Nahant, near Longfellow's, Mr. Sumner,
who always made his friend long visits there, came regularly
in the old intimate way to my house — "I get tired of fish-
dinners", he would say, and "you keep house like
J/ How We Cook in Los Angeles
your mother — I never feel I intrude or disturb any one".
It was my "well-done" as one of that centre of wit, of
large ideas, of large hospitality, represented at our home
table.
Los Angeles, May 14, 1894.
MRS. ALCOTT'S TABLE
Mrs. C. M. Severance
Through the infecftious enthusiasm of a friend I was
beguiled into a pledge which I find must now be re-
deemed, despite its evident lack of fitness to the matter in
hand. For of all imaginable roles, that of catering to the
public taste in the way of menus, or in recipes for popular
dishes, is for me, a most grievous "misfit." But, as a com-
promise,•and perhaps as a novelty, I have been kindly per-
mitted to give as my contribution, what will be a mere
outline or hint of my own ideal menu and cooking, as illus-
trated practically at the table of Mrs. Bronson Alcott, the
sturdy and capable mother of our famous Louisa and her
sisters.
In later years the family purse was well filled by the re-
sults of lyouisa's profitable literary work. But when I was
first a guest, the luxury of a hired cook was not to be in-
dulged; and the brave housemother put before her visitors the
work of her own hands and brain, the latter a factor not to be
had for the asking, nor for any given number of dollars per
week, from our untrained maidens of our time.
The element of brains and the charming home atmosphere
no doubt counted for much in the relish of the food. Cer-
tainly to me those meals were "fit to set before a king," so
dainty were they in their getting up, so delicate in their
flavors, so perfect in kind and color, "so done to a turn,"
after the best fashion of our grandmotheis.
No odor of frying fat, or of crude, pungent vegetables
polluted the pure, fresh air of the house. The usual "cuts
and joints" being replaced by deliciously-cooked breads, by
"crushed wheat" moulded into the appetizing and artistic
forms of corn, melons, and other pretty fruits, and smothered
in genuine cream; or by pears and apples baked to a luscious
J 6 How We Cook hi Los A7igeles
tenderness and a rich brown: so that these special dishes came
to stand with me, for the veritable plain living which is the
poetic accompainment of high thinking, ''the feast of reason''
which begets, or at least does not hinder, the flowing together
over it, of noble souls. And those meals gave us not
"roasted I^ady," but a useful, sweet, gracious hostess, gener-
ous of herself as well as of her stores, with no smell of the
kitchen upon her garments, nor worry of it on her placid
face. For nearly all these dishes were prepared in the early
morning hours, and cooled by the Concord breezes for the
summer days delight and refreshment. And of such meals
the bluff old Abernethy w^ould not have needed to utter his
strong statement that "we dig our graves with our teeth;"
for by such diet; which discards the unnecessary stimulus of
condiments, of high flavors, and harmful, because too tempt-
ing a variety at any one meal; a normal appetite is cultivated
and satisfied, which keeps instinctively to "the golden mean of
not too much."
But for such meals it is evident that no special recipes are
needed, beyond the suggestion of the skillful use of the cook's
good brains, a scrupulous exactness of measure, and of time,
and the use of only the best material. I may add, however,
directions for one item of this simple meiui, and that some-
what modified by later experiment, the "Graham biscuit or
roll," now called the whole wheat gem.
Take of this modern meal (which includes all the nutritit^u^'i^
ous elements of the grain, leaving out only the harsh outer
husk,) I cupful, ij4 cupsof fresh milk, or of cold water a trifle
more or less, the former making the gem moister within and
crisper and browner of crust. Beat the meal and milk to-
gether smartly, then pour the mixture into very hot, iro?i gem-
pans and put these into a very hot oven. Twenty minutes,
or less, will take to give an even nut-brown color, and eaten
with fresh butter they will give the full sweetness of the grain
and of the well-baked crust. To a natural, health}' appetite
no item of the gourmand's feast can be more tempting nor
eaten with keener relish.
Mrs. AlcotVs Table 37
Saying this I will no doubt find myself justified in the
eyes of "the world's people" in my opening statement of
being a misfit in a 19th century cook-book, and must appeal
from this to the verdict of the better time coming in the 20th
century, where I am confident of winning my case.
TABLE DECORATIONS
Mrs. Anna Bancroft
[The following charming letters were kindly contributed b}' Mrs.
AnnajBancroft, who has spent six months in Chicago, at the World's
Fair as assistant to Mrs. Candace Wheeler, the latter being Diredlor
of the Women's Building. Mrs. Wheeler is President of the Associated
Artists of New York City — indeed was the founder of that society'.]
My DBA.R M.: — I have lately had the pleasure of accept-
ing several very pleasant invitations to breakfasts, luncheons,
etc., and as you said in your letter, that you wanted to do
some entertaining, I thought you might like to know how
they do that sort of thing here.
I,ast Wednesday, I went to a breakfast which will long
linger in my memor}^ the decorations being so charming.
It was given by a young couple, both artists, who are famed
for their informal entertainments. One leaves with the
thought that here, at least, they have rested in an oasis in
the dreary desert of most social functions. Formality began
and ended with the written invitations. One felt perfe(5lly
certain when greeted by the host, in white flannels, and the
hostess, in an airy, white, lace-trimmed "confe(5lion", that
a good time was coming. Nothing was formal, nothing stifi".
And, although eighteen people of different tastes and char-
adlers, sat down together, each felt the atmosphere of the
house at once; and long before the table was reached, was
in a frame of mind to be delighted with everything, and to
add his or her share to the general entertainment.
The breakfast room was the perfection of brightness.
The shades and hangings had been taken away from the
windows to allow the sun to pour through a lattice-work
of green vines so cleverly woven back and forth that
Table Decorations jg
Nature seemed the handmaiden. Vines were trailed from
the sides of the room to the chandelier, hiding the fixtures,
and forming a bower over the dainty table; in the center
of which was a large bowl filled with white sweet peas,
whose delicate fragrance could not interfere with the most
fastidious appetite, as a heavier odor might have done. The
dainty green of the asparagus vine trailed o'er the blossoms
and along the table in every direction. Before each guest
were individual flower-holders filled with the same blossoms;
the vine running around each plate formed a refreshing
nest for the good things to come. The center bowl and
holders were of the dainty rainbow ware that refle(5ls the
many shades of pinks, purples and blues; and here, together
with the sunlight, furnished just enough color to add
character to the whole. Almost no silver was used. The
linen was embroidered in light and airy designs; everything
was simple and refreshing. And the eyes and brains of
all, feeling the effect, the conversation partook of the
brightness and crispness of the hour.
Well might the hostess sit smiling and unconcerned. If
the cook had not been "on time", nor the menu all that
it should have been, every one, by this time, was too
agreeably impressed to be affecfted by such trifles.
As I looked at the table, I thought how the scheme
might be varied from green and white by using forget-me-
nots, pink sweet peas, mignonette, or the pink and white
Lady Washington geraniums.
The menu was — well it would take too long to tell of
its delights, so I will leave that for another letter.
Yours, A.
My Dear M.: — As in your last, 5'ou seemed pleased
with what I wrote you about the breakfast decorations,
and expressed your willingness "to sit at the feet of the
scribe," I will tell you something about some lovely
luncheons it has lately been my good fortune to attend.
^o How We Cook in Los Angeles
I,uncheons are the pride, and alas! often the downfall
of many a hostess. In the hands of some women, they are
dreams of fairy land — everything that is beautiful, artistic,
and satisfactory. While another poor mortal with a wild
desire to outshine her dearest friend, will take the greatest
liberties with the materials on hand. Colors run riot. The
drawn work and embroidery and other art (?) works are
trotted out — the more the merrier. Gossip has its fling; it
always does when things are at sixes and sevens; and one
goes home with the feeling that she has been looking
through a kaleidescope. The brain is weary, the eyes are
tired, and the digestion upset. In spite of the wild craze
for over-decorating, however, the best-dressed tables are
becoming more simple each year, and consequently, more
refined. Fancy work is used in moderation, and flowers
in less profusion. But pardon my preaching, as I have
just come from such a lovely luncheon which I will not
describe; but tell you about two or three I attended lately
which were really soul, or perhaps I might say mind, satis-
fying.
At the first one, given by a bride in return for some
luncheons given by her school friends, the decorations were
pink azalias. The table was covered with drawn work and
would have looked very much over-trimmed but for the
beautiful color scheme which was so perfect that I was
tempted to forgive the hostess for spoiling her eyesight.
By the way, more handwork is put on the linen, nowadays,
than ever before. An artistic hostess finds she must exer-
cise great judgment in order to have everything embroidered
and befuddled just enough. But to return to my table.
The cloth of very fine linen was bordered with fifteen
inches of drawn work, and lined with delicate pink silk
fringed, and hanging about an inch below the fringe of the
cloth. An oblong runner, almost entirely drawn, beautifully
worked and lined with the same pink, reached to the edge
of the plates.
An oblong cut glass dish filled with azalias, white with
Table Decorations //
pink edges, and maiden hair fern graced the center. At
every plate was placed a little white spoon made of twisted
tissue paper with a bunch of tiny pink blossoms tied on
the handle with white ribbon. These served a double
purpose; the salted almonds being in the bowl of the
spoon and the name of each guest in gilt lettering on the
handle; as dainty a name card as one would wish to see.
The sherbet glasses were hidden in beautiful tissue paper
tulips, white with deep edges and dashes of pink color. A
small lace doyley lined with pink set off these pretty
flowers. Larger doilies with the same lining were under
the finger bowls of cut glass; a single azalia and spray of
maiden hair fern floating on the water. Potted azalias and
ferns were in effective positions about the room. The
china service was in white and gold.
Last week, Mrs. S. gave a luncheon to her sister. She,
Mrs. S., is a beautiful brunette who goes in for style (with
a capital S) and stunning effects that startle rather than
soothe. The decorations of the room were in yellow and
black. The runner and napkins were embroidered in deep
yellow ribbons, bowknots and ends. In the center, a low,
flat dish was filled with yellow and black pansies (pulled
up by the roots instead of picked) giving the impression of
a bed of growing flowers which was made more real by
the bunches being raised in the center of the bed. From
this glowing wealth of colors, rose a brass standard lamp,
the base, and part of the standard completely hidden by the
pansies. The shade, which was immense, almost a canopy
for the table, was made of light yellow silk with a very full
and deep flounce. Perched all over the top of this were stuff-
ed black-birds in every conceivable position, and looking as if
a flock had settled there for the afternoon, A few birds
with out-stretched wings hovered over the table and about
the room. These were suspended from the ceiling by
invisible wires. Bunches of yellow pansies alternated with
black ones at the plates. Great dishes of the pansies were
placed on sideboard and dresser; and a round table in the
4-2 How We Cook in Los Angeles
bay window was simply a bed of yellow and black flowers.
On the name cards, which were painted in water colors,
were pretty girls, who on some were in yellow tulle, and
on others, in black tulle; those in yellow being placed with
the yellow pansies, and those in black with the black
flowers.
Mrs. G. gave a dainty forget-me-not lunch to the M's
who were just starting for Europe. This was a great
contrast to the yellow and black affair of Mrs. S. The
linen was all embroidered in forget-me-nots and white
ribbon. A pot of tall maiden hair fern spread its feathery
sprays high and far over the table. Banked so as to
completely hide the pot, and reaching almost to the plates
was a garden of the forget-me-nots apparently growing in
their own foliage. At each cover was a bunch of the same
flowers; and a little pin tray in the center of which was
painted a wreath of forget-me-nots, the name of the guest,
and the date of the luncheon. They were souvenirs as well
as name cards and were too pretty to be lost on the waj^
home. The ices were served in paper ice-cups twined
with spra3'S of the same dainty blue flowers; and a spray
was also dropped into each finger bowl. Four silver
standard lamps were placed about the room; the shades
of white silk completely covered with artificial forget-me-
nots. As a background to the whole, potted plants were
placed in all the corners and around the room. The china
service at this lunch was delicate blue and silver.
But this letter is unconscionatle long so I must close.
Yours ever, A.
My Dear M.: — What of dinners? Don't I go to any or
don't they give dinners now ? Yes to . both questions,
although I think luncheons predominate. There is very
little difference between the luncheon and dinner decora-
tions. There is so much attempted for the luncheon that
little new is left for the heavier meal, and people are
Table Decorations ^j
satisfied to decorate in much the same manner. At one or
two places, they have used the bare table; but I think, and
have good authority for thinking, that that is only suitable
for informal luncheons, late teas, and theatre suppers; or
when the repast is Bohemian in its nature. At a dinner
where many courses are served and where silver, glass, and
china are used in abundance, the bare boards are cold and
do not show off the elegance and daintiness of the neces-
sary decorations. .Crumbs, bits of fat, etc., that are always
dropped upon a table do not brush easily from the wood
but leave greasy little roads running from corner to
corner, that are anything but appetizing. This is not so
at an informal lunch or supper, as the crumbs are allowed
to remain unmolested during the meal. There is a fresh-
ness and a cleanliness to a white-dressed table that is very
appetizing, and the flowers with other decorations show to
the very best advantage.
At a dinner I attended lately, the decorations were
quite unique; being made of the new crepe paper. In the
center of the table was a large, round, flat dish of maiden
hair fern; with lavender and deep purple orchids of the
butterfly variety made of the paper. The tall central lamp
of brass had an immense square shade of the white crepe
paper with deep purple fringe tinted in water color. A
scroll work in purple was painted above this edge. Large
bows of the paper wired, and pasted in two opposite
corners gave a light and butterfly effect. Fifteen large
orchids, each four inches across, made of paper and beauti-
fully painted to represent the natural flowers were scattered
over the entire top and side. A big bow and a bunch of
the orchids were tied about half way up the standard of
the lamp. The table was round and seated twelve. At
regular distances from the center, and from each other, were
tall candle sticks covered with white paper. The candles
were white, and had quite good sized shades all bordered
with the same purple-tinted edges and trimmed with small
orchids. As the shades were furnished with mica
How We Cook m J^os Angeles
chimneys and spreaders, there was no blaze to flame up
and startle all, just when X\ie guest of honor had reached
the point of his story. At the covers of the ladies were
beautiful white baskets made of twisted paper, tinted and
trimmed to match the shades, and each filled with a
pound of delicious candy. The name of each lady was
painted in gold on a white ribbon tied to the handle.
Alternating with these beautiful souvenirs were penwipers
for the gentlemen. Two cunning little brownies of
opposite sexes, one dressed in white, the other in deep
purple, stood on a mat of crocheted paper and held in
their tiny hands the name cards of the gentlemen who
were to carry them home. The ice-cups were white, buried
in a wreath of orchids. Nothing daintier or less expensive
could be devised for an effective decoration.
At another dinner, the table was trimmed with white
pond lilies; the leaves and long, rubber-like stems adding
much to the grace and elegance of arrangement. From
the chandelier hung an immense bunch of the white
blossoms and leaves which had been pulled from the
bottom of the lake instead of being picked. The long
stems hung quite to, in fact touched, a round mirror which
formed a good sized lake in the middle of the large round
table. Around the edge and trailing over the glass were
the blooms and leaves. At intervals, the bunches of flowers
were raised like a mound to hide a small fairy lamp with
a pink shade that shed a faint glow over the glass and
flowers. As the entire lighting was shaded in faint pink
the same efiecft was produced all over the room. At each
cover was a fairy lamp completely hidden with a bunch
of flowers and leaves. A card painted and cut out to
represent the real flower bore the name and served as a
souvenir. The patties were served in pond lilies made
of paper, and the large natural leaves were pinned together
with little sharp twigs to make pretty cups for the ices.
The whole effecl was charming.
But for the present, adieu, A.
MENUS AND DECORATIONS
SinPLE JUNE BREAKFAST — ( Mrs. C. E. Thorn)
MENU
Raspberries on small branches
Lobster a la Newberg Toasted Crackers
Sweetbreads in Scollop Shells Biscuit
Broiled Spring Chicken Saratoga Chips
Cucumbers (served in hollows of ice) French Dressing
Orange Sherbet in Orange Baskets Cake, etc.
BREAKFAST - ( Mrs. Hujjh W. Vail )
MENU
Sliced Figs with Cream
'■ Oermea
Baked Eggs Parisienne Potatoes
Corn Cakes "Whole Wheat Gems
Coffee with Whipped Cream
A ROSE BREAKFAST — (Mrs. Ezra Stimson )
DECORATION
Cloth, white; service, daint}- as possible; center piece,
candelabra with pink shades;, careless arrangement of pink
roses at either end of the' table. At each cover, a half
open bud of same rose; the name card, a single satin
rose petal. On side table, banquet lamp with pink shade;
and scattered about the .^oom, baskets or bowls of roses.
The strawberry ice served in real roses, the centers
How We Cook in Los Angeles
removed and filled. The fragrance and beauty of a "rose
screen" is its own reward. Cover a screen with coarse
green or pink net; and by use of florists* wire, cover it
with roses; unfold and place across one corner of the room.
Strawberries
Timbale of Shrimps Cream Sauce
Rolls
Fried Spring Chicken Peas
Potato Balls Parsley
Tomatoes
(Stuffed with chopped cucumbers, served on cress and capped with
Mayonnaise)
Cheese Straws
Strawberry Ice Lady-fingers
Coffee
BREAKFAST— ( Miss K. R. Paxton )
MENU
Fruit Oranges
Germea Cream
Chops French Rolls
Coffee
BREAKFAST -(Miss K. R. Paxton)
MENU
Cherries
Oatmeal Cream
Tomato Omelet
Toast Coffee
Menus and Decorations 4.J
JULY BREAKFAST— ( Mrs. Ezra Stimson )
MENU
Omelet with Herbs
Finger Rolls Fried Frogs Legs
Olives
Veal Cutlets Tomato Sauce
Potato Croquettes
Coffee Cakes Coffee
Strawberries and Cream
OCTOBER BREAKFAST — (Mrs. Ezra Stimson)
MENU
Deviled Oysters in Scollop Shells
Broiled Chicken French Peas
Vienna Rolls Coffee
Mayonnaise of Tomatoes
Cheese Fingers Wafers
Ices Cakes
Fruits
BREAKFAST — ( Miss K. R. Paxton )
MENU
Bananas
Wheatena Cream
Broiled Steak Creamed Potatoes
Cornmeal Gems
Coffee
^8 How We Cook in Los Angeles
A MAGENTA LUNCHEON -( Mrs. G. Wiley Wells)
DECORATIONS
This may not be aesthetic, but it is ''fin de siecle". As
many flowers take on this glowing shade called "nature's
red", it will not be difficult to decorate the table with
brilliant magenta which is most effective with cut glass,
and the satin damask of the cloth.
At each plate, place quite a broad bow of magenta
ribbon with a spray of pretty white flowers tied in it. On
one loop, painted in silver, the name of the guest and date
of luncheon. Have white candles with little magenta
shades. Fill bonbon dishes with magenta and white candies.
Place around the edge of a cut glass olive dish a circle of
magenta pickled beets. Decorate pickle dishes in the same
fashion. Another dish with small magenta radishes will
add another touch of color.
Raspberries or Strawberries
Bouillon ,
Deviled Crabs in Shells
(In serving, surround with Magenta petals)
Turkey Mashed Potatoes
(Use the white meat onh- — garnish with pickled beets)
Sweetbread Patties Green Peas
Raspberry Ice
Celery Salad Cheese Cakes
(Garnish the salad with slices of egg— the whites dyed magenta with
beat vinegar )
Charlotte Russe
( Served in small white paper cases tied with narrow magenta riblron
the top decorated with a few candied cherries)
Ices
A brick of Vanilla and Raspberry Ice
Fruit Bonbons
Coffee
Menus and Decorations ^g
A JANUARY LUNCHEON -(Mrs. I. N. Van Nuys)
MENU
Raw 03'sters
Bouillon
Deviled Crab Olives
Broiled Quail Spiced Currants
Potatoes Parisienne Green Peas
CelerA'- Salad Garnished with Shrimps Cheese Straws
Individual Charlotte Russes
Fru/t Salad Angel Food
Contectionerv
Black Coffee
LUNCHEON — (Mrs. Hugh W. Vail)
MENU
Shaddocks
Broiled Shad with Tartan Sauce
Saratoga Potatoes
Chicken Patties Olives in Cracked Ice
Lamb Chops Chestnut Sauce Green Peas
Chocolate with Whipped Cream
Cheese Straws Orange Salad
Lemon Jelly with Almonds
Bonbons ■ Salted Almonds
LUNCHEON — ( Miss K. R. Paxton )
MENU
Thinly-Sliced Cold Meats
Fried Tomatoes
Bread Cofifee
Lemon Sponge
fo How We Cook in Los Angeles
LUNCHEON - ( Mrs. W. W. Ross )
MENU
Sugared Pomegranates
Bouillon
Creamed 0_vsters on Toast
Veal Cutlets with Mushrooms
Fried Bananas with Sweet Sauce
Apricot Sherbet
Potted Quail Potatoes Green Peas
Welsh Rabbit Stufifed Olives
Sweetbread Patties
Lettuce Salad Cheese Sticks
Tutti Frutti Cream Asssorted Cake Confections
Tea Coffee
LUNCHEON — (Mrs. Willard H. Stimson )
DECOR.\TIONS
Use plain white damask table cloth; let the embroidery
of center piece be also in white. In center of table, place
a large rose bowl filled with carnations and ferns. Before
each lady, place a long-stemmed bouquet of delicate pink
carnations and ferns, tied with pink satin streamers. On
each ribbon, fasten the dinner card. Arrange the bouquets
so as to form the chief decoration of the table.
MENU
03'sters on the Half Shell
Bouillon Toasted Crackers
Deviled Crabs Sauce Tartare
Sweetbread Croquetts Parker House Rolls
Pine Apple Sherbet
Broiled Squabs Potato Bouletts
Water-cresses
Tomatoes Stuffed with Celery Mayonnaise
Cheese Straws
Nesselrode Pudding-
Coffee
Menus and Decorations ^i
MAY DAY LUNCHEON — (A\rs. M. M. Bovard)
TABLE DECORATIONS
From chandelier over table was suspended a large basket
of grasses and brilliant May flowers. Dinner cards of
dainty little May baskets with salted almonds.
Amber Soup Oliveg
Txirbot a la Creme
Lamb Chops Green Peas
Spring Chicken — Maryland Style
New Potatoes
Limcheon Mnffins Green Apple Fritters
Lettuce and Tomatoes Mayonaise Dressing
Strawberr\^ Short Cake Strawberry Sauce
Candied Rose Leaves May Baskets
Iced Tea
LUNCHEON — ( Miss. K. R. Paxton )
MENU
Raw 0\^sters in Ice Form
Bouillon
Shad Roe Croquettes Bechamel Sauce
Rolls
Creamed Chicken with Mushrooms
Pine Apple Ice
AlaA'onnaise of Sweetbreads
Cheese Straws
Cream and Ices in Individual Molds
Meringue Fancy Cakes
Coffee
^2 How We Cook in Los Angeles
LUNCHEON- (Miss K, R. Paxton )
MENU
Beef Stew Dumplings
Lettuce Ereiich Dressing
Rolls Tea
LUNCHEON- f Miss K. R. Paxton)
Baked Halibut Fisli Sauce
Cold Slaw
Hot Biscuit Chocolate
Baked Apples
A JUNE DINNER — ( Mrs. I. N. Van Nuys )
Pine Apple Sherbet Consomme Royale
Halibut Sauce Tartare Potato Croquette
French Artichokes Mayonnaise
Boiled Turkey 0_vster Sauce
Peas Mashed Potatoes Spiced Peaches
Lettuce Salad French Dressing
Strawberry- Meringue
Individual Ices Fancy Cakes
Coffee
Memis and Decorations
53
A SPRING DINNER IN GREEN AND WHITE -(Mrs. Charles Forman )
DECORATIONS
Lay the table with pure white napery; placing in the
center a large low bowl of Paris daisies with their own
foliage. For the ladies, have corsage bouquets of long-
stemmed daisies tied with No. 4 green satin ribbon in loops
and flowing ends; across one of which write the name in
gold to match the daisy's center. For the men's places,
write the name on a plain white card, through one end of
which pass the green stem of a white carnation with a bit
of feathery green, for a boutonaire.
MENU
Oysters in a block of Ice encircled with Sniilax
Salt Pepper Lemon Crackers
Green Asparagus Soup
Baked Barracuda New Potatoes with Cream Sauce
Sliced Cucumbers
Boiled Calf's Tongue Spinach and Pickles
Artichokes with Melted Butter
Roast Lamb Mint Sauce Green Peas
Lettuce with French Dressing Cheese Straws
Snow Pudding
Pistache Ice Cream Lady Cake
Black Coffee
SIGMA CHI GREEK DINNER— ( Mrs. M M. Bovard )
DECOKATIONS
The Daneburg Cross of white enamel with gold letters,
IE..Y., the badge of the fraternity; white carnations, the flower;
blue and gold, the colors. The tables were formed in the
shape of the cross; around the border of the cloth was
marked a Greek border of laurel leaves. The center piece
5/ How We Cook in Los Angeles
was a Greek cross formed with mirrors imbeded in white
carnations and lace ferns. Suspended from the chandelier,
a cross of the new white centaurea margaretta; the beauty
of which was twice told in the mirror below. Dinner cards
of white celluloid Daneburg cross, with names and dates
painted in blue and gold. Table talk: Greek quotations
given while a tiny bundle of pine fagots were tossed by
each guest into an earthen bowl painted in blue and gold,
containing burning alchohol and salt.
MENU
Almond Soup Olives
Salted Almonds
Boiled Salmon Hollandaise Sauce
Pine Apple Ice
Roast Turkey Oyster Dressing
Scalloped Asparagus New Potatoes
French Rolls
Lobster en Mayonnaise
Russian Cream
Moussee Angel Food Cake
French Nougat
Coffee
DINNER — ( Mrs. E, B. Millar )
MENU
Raw O^'sters Consomme
Crabs dn Coquille
Fillet of Beef
Green Peas Duchesse Potatoes
Lemon Sherbet
Salmi of Duck
Lettuce Salad Cheese Straws
Nesselrode Pudding
Coffee
Menus and Decorations 55
; DINNER— ( Mrs. J. E. Plater)
Oysters— Half Shell
White Soup
Baked Shad White Sauce
Boiled Potatoes
Mushroom Patties
Lemon Ice
Fillet of Beef with Mushrooms
Mashed Potatoes Baked Tomatoes
Asparagus cold Sauce Maj-onuaise
Strawberries Ice Cream
Black Coffee
DINNER — ( Mrs. C. E. Thorn )
Raw 03-sters
Green Turtle Soup
Trout Tartare Sauce
Duchesse Potatoes
Sweetbread Patties
Turkey Stuffed with Chestnuts
Cranberry' Jelly Green Peas
Haunch of Venison Currant Jelh-
Salad
Lettuce with Pat4 de Foie Gras
Orange Sherbet Cakes
Black Coffee
5<5 How We Cook in Los Angeles
DINNER FOR OCTOBER OR NOVEMBER -( Mrs. J. H. F. Peck)
DECORATIONS
In the center of the table, place a large cut glass dish
filled with purple and white grapes. Tie a bow of lavender
ribbon (of generous width) and place on the grapes; draw-
ing the ends of ribbon to the corners of the table, or up
over the chandelier. Take small bunches of grapes, crys-
tallized with sugar; tie with ribbons, and place at
each plate.
MENU
Oysters (raw)
Amber Soup
Creamed Sweetbreads browned in Shells
Olives Salted Almonds
Orange Sherbet
Fried Chicken a la Jerse_v
Peas Glazed Sweet Potatoes
Potato Croquettes
Salad Romain Lettuce French Dressing
Raspberries in Form
Served with whipped cream and white pound cake
Cheese and Coffee
DINNER — ( Miss K. R. Paxton )
MENU
Ivlock Bisque Soup
Roast Beef Brown Sauce
Baked Sweet Potatoes Mashed Potatoes
Onions
Water Cress French Dressing
Waters Cheese
Preserved Ginger
Coffee
Menus and Decorations 57
DINNER — ( Mrs. Hugh W. Vail )
0\'sters in block of Ice
Mushroom Soup
Crab Creole
Saddle of Lamb with Stufted Potcito
Green Peas Stuffed Peppers
Asparagus
Cucumber Salad
Pickles Currant Jell^v
Fruit Pudding
Black Coftee Cheese
DINNER— (, Miss K. R. Paxton )
Raw Oysters
Consomme
Salmon Sauce Hollandaise
Larded Fillet of Beef Mushroom Sauce
French Peas
Broiled Quail Jeslimne Potatoes
Lettuce
Cheese Wafers
Charlotte Russe
Coffee
^8 How We Cook in Los Angeles
DINNER— (Miss K. R. Paxton)
MENU
Clear Soup
Roast Chicken Giblet Savice
Rice Croquetts Baked Stuffed Tomatoes
Mashed Potato
Mayonnaise of Celery
Brie Wafers
Hamburg Cream
Coffee
SALADS
E. p. E.
In salad making, the best success is obtainable only by
a close observance of three very important rules, viz.:
I. The ingredients composing the salad and dressing
must be suitabl}^ chosen.
II. They must be introduced into the mixture in a
certain specific order.
III. The method of mixing must be suited to the nature
of the ingredients.
A dressing should not be the prominent feature of a
salad. It should be a dressing only; an adjunct to tone
down too sharp an acid, or a flavor too pungent ; or to
render more distinctive the individuality of the fruits,
vegetables, etc., composing the salad. This is the true
mission of the dressing.
There are four distinct classes of salad dressing:
I. Transparent dressing. 2. French dressing.
3. Cream dressing. 4. Mayonnaise dressing.
TRANSPARENT ORANGE DRESSING
Three oranges (juice only); 4 ounces of sugar; i lemon
(juice only); i &gg.
Beat together, using the white and shell of the Q^g.
Heat to boiling point. Simmer five minutes. Strain.
If liked, a little of the grated peel of both orange and
lemon may be added.
JELLIED TRANSPARENT ORANGE DRESSING
Add to the above mixture before heating a half ounce
■of gelatine soaked in half a gill of water.
6o How We Cook in Los Angeles
TRANSPARENT TOMATO DRESSING
One pint of tomato, stewed and strained ; i tablespoon
arrowroot mixed in cold water; i ounce butter; )^ teaspoon
each of sugar and salt; a little pepper.
Boil tomato and arrowroot two minutes. Add butter,
salt, pepper, and sugar. Nice either hot or cold with any
kind of meat salad.
FRENCH DRESSING
Four teaspoons of vinegar; ^ teaspoon of salt; ^3 tea-
spoon of pepper. Mix, and pour over salad, then add
Rowland's olive oil to taste.
CREAH DRESSING
One pint of boiling cream; 2 ounces of flour; 2 ounces-
of butter. Stir the flour and butter to a smooth paste, add
the boiling cream and cook two minutes. Remove from
the saucepan, and add the batter, stirring until cool and
perfectly mixed; then season to taste with lemon juice,
vinegar, salt, pepper, mustard, capers, minced onion,
parsley, chopped pickled cucumbers; any or all of these.
SOUR CREAM DRESSING
One cup of sour cream; y^ cup of vinegar or lemon-
juice; season with salt and ca^^enne pepper. Use on vege-
table or fish salads.
HOT CREAfl DRESSING
One ounce of flour; i ounce of butter; i pint sweet cream r
salt, and pepper. Cook flour and butter together two
minutes; add cream, and season to taste. Use on cauli-
flower, beets, potatoes, or any vegetable.
HAYONNAISE DRESSING
One teaspoon of mustard; i teaspoon of salt; i^^ tea-
Salads 6t
spoons of vinegar; i yolk of egg; y^ pint Howland's olive
oil.
Use a two quart bowl to allow room for beating. Mix
the mustard, salt and vinegar; add the 5'olk, beat well, add
the oil, pouring it in, in a fine, thread-like stream, beating
rapidly all the time. Vinegar or lemon juice may be added
if required to make it of the proper consistency.
COOKED MAYONNAISE DRESSING
Fiv^e yolks of eggs, 5 tablespoons vinegar; 4 ounces of
butter; y^ pint sweet cream; salt, pepper and mustard.
Beat in the yolks, cook in boiling vinegar until stiff,
being careful to stir clean from the sides of the bowl
while cooking. Remove from the fire, add the butter;
stirring until cool and smooth. Season to taste, and thin
with cream. Oil may be used in place of cream if preferred.
MAYONNAISE SAUCE
Mrs Henderson's Cook Book.
* Yolk of I &%z ; 2 .saltspoons salt ; i saltspoon mustard
powder ; oil (Howland's) ; vinegar ; lemon juice ; cayenne
pepper.
Beat yolk of &z% well, in cold bow^l, with silver fork ; then
add salt and mustard worked well together. Mix in last, a
little good oil, slowdy, a few drops at a time, alternated with a
few drops of vinegar. In proportion as the oil is used, the
sauce should gain consistency. When it begins to have the
appearance of jelly, alternate a few drops of lemon juice with
the oil. When the ^%^ has absorbed a gill of oil, finish the
sauce by adding a very little pinch of cayenne pepper, and
one and a half teaspoons of good vinegar. These proportions
will suit most tastes, yet some may prefer more oil and mus-
tard. Be cautious in the use of cayenne. *
By beating the ^%% a minute before adding the oil, there
is little danger of the sauce curdling ; yet if by adding too
62 How We Cook in Los Angeles
much oil at first it should curdle, interrupt the operation im-
mediately. Beat the yolks of one or two eggs on another
plate, add the curdled mayonnaise by degrees and finish by
adding oil, lemon juice, salt, pepper, and cayenne according
to taste.
SALAD DRESSING
Mrs. E. Hollenbeck.
Eight eggs, yolks; i cup sugar; }4 cup cream; i cup of
butter; i tablespoon salt; i tablespoon mustard; i table-
spoon black pepper; i pinch of cayenne; i^ pints of
vinegar.
Beat the yolks, add cream, sugar, salt, mustard, pepper,
and cayenne. Mix thoroughly. Bring the vinegar to the
boiling point, add the butter and boil again. Pour this on the
other ingredients, and mix well.
This dressing, if bottled when cold, and stored in a cool
place, will keep good for weeks.
MAYONNAISE DRESSING
Mrs. H. Z. Osborne.
Yolks of two eggs; i tablespoon soft butter; Vi teaspoon
dry mustard; 3 tablespoons Rowland's olive oil; the juice of
one lemon; Vs teaspoon salt; a dash of cayenne pepper and
also of sugar.
Free the yolks entirely from the whites of the ^ZZ^ stir
briskly with silver fork one or two minutes, add the softened
butter, then the mustard, and the oil, a teaspoonful at a time.
Stir constantly for two minutes, and add the sugar and cay-
enne pepper, and lastly, the lemon juice, and salt. Stir all a
minute or two, or until very smooth and well blended.
If you follow directions carefully, you will have a dressing
that has not " curdled " and will not curdle, and can easily be
made in ten minutes.
Salads 6j
MAYONNAISE DRESSING
Mrs. A. J. Glassell.
Three tablespoons of oil; i tablespoon salt; ^ tablespoon
mustard; ^ tablespoon sugar; ^ tablespoon pepper; 2 eggs;
I teacup vinegar; i teacup milk.
Beat together until thick, the oil, salt, sugar, mustard and
pepper. Add the eggs well beaten, then the vinegar, little
by little, lastly the milk. Place the bowl containing mixture
in boiling water, stir it constantly until cooked to a thick
cream, (this will require from ten to fifteen minutes). If bot-
tled and kept cool, it will keep two weeks.
Good for lettuce or potato salad.
ENGLISH SALAD DRESSING
Mrs. Anna 0'Melven3'.
Three eggs; i teaspoon salt; i teaspoon dry mustard; >^
teaspoon pepper; 6 tablespoons Rowland's olive oil; 10
tablespoons vinegar; 4 tablespoons sweet cream.
Rub together until very smooth, the yolks of two hard
boiled eggs, and one raw o^gg. Add the salt, pepper and mus-
tard; and by degrees the oil and vinegar. Beat thoroughly,
adding the cream last.
BOILED SALAD DRESSING
Mrs. Emmeliue Childs.
One pint of vinegar; and 2 teaspoons salt — heated.
One tablespoon butter; 2 tablespoons white sugar; 2 teaspoons
of dry mustard; 6 tablespoons cream; and 6 eggs — mixed.
When these are well beaten, pour on the hot vinegar,
slowly; carefully beating all the time. Then boil until it be-
comes thick like boiled custard. Thin with cream, if desired.
SALAD DRESSING
Mrs. J. G. Gilchrist.
Half cup of vinegar; }^ cup water; }^ cup sugar; i tea-
spoon mustard; ]4, teaspoon salt; i Qgg; a pinch of cayenne
pepper; butter the size of an English walnut.
^T- How We Cook in Los Angeles 64.
Heat together the vinegar, water, sugar and butter, then
add the other ingredients.
PARKER HOUSE SALAD DRESSING
Mrs. J. E. Packard, Pomona.
One level teaspoon dr}' mustard; i ^ZZ'^ V'^ teaspoon salt;
3 tablespoons Rowland's olive oil; i tablespoon vinegar; yi
teaspoon black pepper.
Mix the mustard and the yolk of the ^%% smoothly
together, then add the oil drop by drop, then the vinegar, then
the salt and pepper. Last of all add the white of the ^%z
beaten to a stiff froth, stir this into the mixture and your
dressing is complete.
CREAM 5ALAD DRESSING
Mrs. Anna O'Melveny.
Four eggs; i tablespoon melted butter; ^ cup thick
cream ; 2 tablespoons strong vinegar; pepper, salt.
Rub until smooth the yolks of three hard-boiled eggs.
Beat in the yolk of one raw egg. Add butter, salt and pep-
per. Beat the cream, mix, and last add the vinegar.
LETTUCE SALAD
Mrs. Mary Bean .
Dressing. Half cup vinegar; ^2 cup sweet cream; 2
tablespoons sugar; a pinch each of salt and pepper.
Wash the lettuce, drj' with a towel ; place in salad bowl,
and pour the dressing over it.
CELERY SALAD.
Mrs. Parker.
Six heads celery; i ^%% yolk; i teaspoon mustard; a lit-
tle salt and pepper; three tablespoons water; juice of one
lemon; 4 ounces Howland's olive oil.
Wash and drj^ the celery, cut it in pieces in a salad
bowl; mix the yolk, mustard, salt, pepper, lemon juice, and
two tablespoons of water. Beat all together; pour the olive c?*;-
in drop by drop, then add a tablespoon of hot water. Pour
over the celery.
. Sa/ads 6^
GREEN PEPPER SALAD.
Mrs. L. J. Rose.
Bell peppers, tomatoes, onions, salt.
Cut the peppers in halves, remove the seeds; chop the
tomatoes very fine; add half the pepper seeds, with a little
onion and salt. Mix all together. Fill the peppers and pour
Mayonnaise Dressing over them.
DELICIOUS TOHATO SALAD
Mrs. Anna O'Melveny.
Cut a circle from the stem end of large, ripe tomatoes,
remove the pulp with a sharp knife, being careful not to
break the skin. Chop the pulp with one fresh cucumber
(peeled) and a slice of onion. Season with pepper, salt,
and a little of Howland's olive oil. Place in the ice box
with the skins. Prepare a thick mayonnaise which should
be put on ice also. Just before serving, drain off the
superfluous liquid, fill the skins with the chopped mixture,
placing a large spoonful of mayonnaise on top of each.
Set the stuffed tomatoes in the center of a platter, with a
border of crisp lettuce leaves. Serve as a course, with
delicate crackers and cheese, or cheese straws.
TOMATO SALAD
Mrs. J. J. :Mellus.
U^e tomatoes the size of an ^ZZ- Remove the skins and
a little pulp, from the stem end; turn them to drain, and keep
them on ice one hour, then fill with mayonnaise. Serve with
lettuce and garnish with hard-boiled eggs and green peppers;
cut as fine as possible.
The lettuce should be washed, and kept on ice several
hours, being careful to shake out all the water.
POTATO SALAD
Mrs. Helen Widney Watson.
One pint of sour cream, (very thick); i tablespoon of
vinegar, (generous measure) ; i tablespoon of Durkee's salad-
dressing, (generous measure); 3 yolks of eggs.
66 How We Cook in Los Angeles •
If these proportions do not suit all tastes, the quantitj' of
vinegar and salad dressing can be added to or diminished.
The potatoes should be cold but freshly -cooked. Fill a
three-pint salad dish within an inch of the top with layers of
thinly-sliced potatoes ; each layer to be salted, peppered and
strewed with tin3^bits of onion, then pour the dressing over it.
POTATO SALAD
Mrs. Alice Curtain.
For the salad: Six large potatoes; i coffee cup chopped
celery, (using only white stalks. )
For the salad dressing: Three eggs; i cup milk; one table-
spoon each of sugar; Rowland's olive oil; salt; i scant table-
spoon mustard; i cup vinegar.
Boil the potatoes till done, when cold slice thin. Put in
the salad bowl a layer of potatoes, then a layer of the celery,
then a layer of the dressing, until potatoes and celery are
used. Prepare the dressing as follows : Rub the salt, mus-
tard and sugar in a bowl till smooth, work in well the oil and
the eggs, beat well, then add the vinegar slowly, and lastly
the milk. Set the bowl in a basin of boiling water, and cook
until it thickens, stirring constantly.
CUCUMBER SALAD
Mrs. Hugh W. Vail.
Large green cucumber; tomato; celery; parsley; onion;
mayonnaise.
Peel and cut the cucumbers in two, lengthwise, remove
the seeds, mix with the pulp of the tomato, chopped celerj^
and parsley, (a little onion if preferred,) cover with mayon-
naise, and fill the cucumber with the mixture, and serve in a
large bowl of cracked ice.
BEET SALAD
Beets boiled and sliced thin, with an equal quantity of
sliced potatoes. Served with cream dressing, either hot or
cold.
Salads 6j
CABBAGE SALAD
Mrs. M. J. Danison.
One half head of cabbage; 4 slices of boiled ham; i cooked
beet; 2 hard-boiled eggs; i tablespoon of dry mustard; ^4 cup
of sugar; i cup of vinegar.
The pieces of ham, fat and all chopped fine ; cabbage and
beet chopped separately, and fine ; eggs chopped mediumly
fine. Season with salt and pepper to taste. Mix all together,
pouring the vinegar on last.
Corned beef may be used instead of ham.
CABBAGE SALAD
Mrs. J. M. Stewart.
One salad bowl cabbage (cut fine); 1-2 pint rich cream; ^
pint vinegar; butter size of a walnut; i teaspoon sugar; yi
teaspoon salt; ^ teaspoon corn starch; i teaspoon grated
horseradish, (dry); 2 pinches black pepper; i egg; (2 if cab-
bnge is watery.)
Put all ingredients; except cream, cabbage and egg] in a
double boiler. Bring to a boil, then stir in slowly the egg —
well beaten; then the cream. Pour over the cabbage while
hot.
CHEESE SALAD
Sprinkle grated cheese over crisp lettuce, and serve with
either French or cooked mayonnaise dressing.
niXED SALAD
Mrs. J. J. Melius.
Slice ripe tomatoes, cucumbers, and tinj- young onions.
Arrange them in layers in a salad bowl, garnish with
young lettuce, and the moment before serving, cover with
French dressing. The cucumbers should be peeled and soaked
in ice water for two hours before using.
6S How We Cook in Los Angeles
OYSTER riAYONNAISE
Mrs. E. P. Ewing.
Heat medium-sized oysters to the boiling point, in their
own liquor. Drain them well, when cold, dress with Mayon-
naise, highly seasoned with salt, pepper and mustard, sprinkle
finely cut celery on top of the salad.
SALMON SALAD
Mrs. E. P. Ewiug.
Salmon; cabbage; cream dressing.
Pick cooked salmon into small pieces, have white crisp
cabbage finely shaved; sprinkle a layer of cabbage in the
bowl, cover it with bits of salmon; repeat until the desired
quantity is obtained; pour over it a cold cream dressing, and
garnish by sprinkling on the top some shavings of cabbage.
SHRIMP SALAD
Mrs. S. C. Hubbell.
One can of shrimps; i good-sized lemon; i cup sour cream
— thick; I yolk of egg; 3 tablespoons Darkee's salad dressing;
celery; cayenne pepper.
Break the shrimps in two or three pieces, squeeze the juice
of the lemon over them, and add half the quantity, of celery.
For the dressing, add the well-beaten yolk to the cream and
Durkee's dressing, using very little cayenne.
SHRinP SALAD
Mrs. M. S. Mathison.
Soak canned shrimps in ice water several hours, and serve
them with boiled mayonnaise dressing.
Dressing. — Three eggs; i teaspoon mustard; 2 teaspoons
salt; }l saltspoon cayenne pepper; 2 tablespoons sugar; 2
tablespoons melted butter; or Howland's olive oil; }4. cup of
hot vinegar; cream, lettuce, English walnuts.
Beat the yolks with the mustard, salt, cayenne, sugar, but-
ter and vinegar. Froth the whites and cook all in a double
boiler until thick. Thin with cream. Garnish with English
walnuts, and lettuce.
Safads 6g
SHRinP AND CUCUHBER SALAD
Mrs. \V. G. Whorton.
One can of shrimps; 3 large cucumbers.
Soak the shrimps in ice water one hour. Pare the cucum-
bers; lay them in ice until very cold and crisp; cut in cubes.
Cut the shrimps in two or three pieces; mix with the cucum-
bers. Serve wdth mayonnaise or lettuce.
LOBSTER SALAD
Miss Wister.
Select small, heavy lobsters; put them in warm water and
boil half an hour. Take from the shells and claws all the
edible meat. Cut it in blocks, and cool it thoroughly. Use
Mayonnaise dressing, very cold. When ready to serve make
a nest of lettuce on the dish; mix about three- fourths of the
Mayonnaise with the prepared lobster; place it in the dish;
cover with the rest of the dressing ; garnish with small tufts
of lettuce, and the smaller claws.
COVE OYSTER SALAD
Mrs. M. R. Sinsabaugh.
Two cans of cove oysters; >^ teacup cream; 5^ teacup of
vinegar; 3 eggs; i tablespoon butter (heaping); i tablespoon
celery seed, or celery, cut fine; i teaspoon sugar; i teaspoon
salt; I teaspoon mustard; ^ teaspoon cayenne; handful of
rolled crackers.
Beat the eggs. Add to them the cream, vinegar, butter,
sugar, salt, mustard and caj^enne. Cook in a steam boiler
until it thickens; add the celery. Drain the liquor from the
oysters; chop them, add the cracker crumbs; pour the dressing
over them when cold.
riAYONNAISE OF SWEETBREADS
Mrs. George Steckel.
One pair' of sweetbreads ; i teaspoon salt ; i pint mayon-
naise ; lettuce, onions.
After the sweetbreads are cleaned and parboiled, let them
lay in cold water half an hour, then remove the skin and fat;
JO How We Cook hi Los Angeles
and cover with boiling water. Salt and simmer gently twenty
minutes, then set aside to cool. Wash and dry, tender leaves
of lettuce. Rub the bottom of a bowl with onion, and in it
make one pint of mayonnaise. Place in the center of the
salad dish a thin slice of onion and arrange lettuce leaves
around it. Cut the cold sweetbreads in thin slices; mix care-
fully with mayonnaise, and add to the dish.
This is a delicious salad, and if prepared as directed will
have only the faintest suspicion of onion.
CHICKEN SALAD
Mrs. Hendersou's Cook Book.
One chicken; white celery stalks; 3 tablespoons vinegar;
I tablespoon Rowland's olive oil; salt, pepper, mustard.
Boil chicken till tender, when cold, separate the meat from
the bones. Cut into small bits; do not mince it. Cut some
white, tender stalks of celery into three-quarters inch lengths.
Mix chicken and celery together; stir into them a mixture in
the proportion of three tablespoons of vinegar to one of oil;
pepper, salt, mustard to taste. Set this aside for an hour or
two. When ready to serve mix the chicken and celery with a
mayonnaise dressing, reserving a portion of the mayonnaise to
mark the top. Garnish with fresh celery leaves, stick a bunch
of these in the center of the salad and from the center to each
of the four sides, sprinkle rows of capers.
Chicken salad is often made of lettuce instead of celery.
Marinate the chicken alone a moment before serving, add the
small, tender, sweet lettuce leaves, then pour mayonnaise
dressing over the top. Garnish with the center heads of let-
tuce, capers, cold chopped red beets, or sliced hard-boiled
eggs. Sometimes little slips of anchovy are added for a gar-
nish. When on the table it should all be mixed together.
Many may profit by this recipe for chicken salad, for it is
astonishing how few understand making so common a a dish.
It is often minced and mixed with hard-boiled eggs for a
dressing.
Salads yr
CHICKEN 5ALAD
Mrs. E. A. Otis.
In mixing chicken salad allow one yolk of an egg to each
chicken, and to four chickens one and a half pints of olive
oil. Pick the chickens apart with fingers, removing carefully
all fat and skin. Then take celery, pick likewise into small
pieces and add it to the chicken until there is an equal quan-
tity of each. If celery cannot be obtained, use lettuce pre-
pared in the same manner.
For the dressing one level teaspoon of salt to each yolk of
an egg; pepper to taste, one teaspoon of dry mustard, and
juice of one lemon, more if the lemon is not very juicy. The
oil should be added a few drops at a time, stirring constantly.
While stirring, add an occasional drop of vinegar. To this
mixture add the last thing one-half cup of rich cream, and
when thoroughly mixed, pour over the salad just before it is
served. The object of the lemon is to cut the oil, and make
the dressing of a cream-like consistency.
SALAD OF STUFFED EGGS
Mrs. L. J Rose.
One dozen eggs; 2 tablespoons Ho wland's olive oil; onions,
salt, red pepper.
Peel and cut in halves the hard-boiled eggs; remove the
yolks, mash and add the oil. Use a little onion, salt and pep-
per to taste; when thoroughly mixed, fill the white cups.
Press them together and serve on lettuce leaves.
EGG SALAD
Mrs. J. A. Fairchild.
Six hard-boiled eggs; 3 medium-sized pickles; i teaspoon
mustard; 2 teaspoons sugar; i teaspoon salt; i tablespoon
Howland's olive oil; 2 tablespoons vinegar; a little parsley, a
little pepper.
Cut the eggs in halves; take out the yolks, powder them,
and mix with the chopped pickles, parsley, and other season-
ing. Cut a small piece from the round end of the eggs; fill
with the mixture, and garnish with parsley.
y2 How We Cook in Los Angeles
EGG SALAD
Mrs. Orr Haralson.
Kight eggs, hard-boiled; 4 tablespoons Howland's olive oil;
2 tablespoons vinegar: i small teaspoon salt; Y-z teaspoon pep-
per; y^ clove garlic; V^^ teaspoon mustard; i sprig parsley —
chopped fine.
After the eggs are boiled and thoroughly cold, cut them in
halves; take out the yolks, mash, and mix them with the
other ingredients. Fill the whites with the mixture. Tie two
halves together with a dainty ribbon, and place on crisp lettuce
and cover with mayonnaise.
FRUIT SALAD
Mrs. L. J. Rose.
This delicious dish is made of several kinds of fruit.
I^eave the small fruits whole, and slice the larger kinds.
Sweeten to taste, and serve with ice cream.
SHADDOCKS
Mrs. Hugh W. Vail.
Cut the shaddocks in halves; remove the pith and seeds;
fill with sugar and cracked ice.
ORANGE SALAD
Mrs. Hugh W. Vail.
Quarter the oranges and serve with lettuce and mayon-
naise.
FRUIT SALAD
Mrs. John A. Henderson.
Three oranges; i lemon; i can pineapple; Vo box gelatine;
I coffee cup granulated sugar; candied cherries, white
grapes.
The juice of three oranges; if not ver^^ juicy use four;
the juice of the lemon and juice trom the pineapple. Cut the
slices of pineapple in small pieces. Soak the gelatine for one
hour in just enough water to cover it. Then pour over it half
a cup of boiling water to dissolve it. Add the pieces of pine-
Salads yj
apple to the juices and gelatine with the sugar and set away to
harden. Add candied cherries as the salad begins to harden;
white grapes may also be then added. Bananas may be used
instead of pineapple.
FRUIT SALAD
Mrs. A. M Hall.
One box of gelatine; i cup cold water; lyi pints boiling
water; 2 or 3 lemons; 2 cups sugar; oranges, bananas, straw-
herries and pineapple.
Pour the cold, water over the gelatine and soak one hour.
Pour over this the boiling water and strain. Add the juice
of the lemons and the sugar. When almost cool stir in sliced
oranges, bananas, strawberries and pineapple.
SOUPS
M. B. W.
Broth, or stock, may be made by boiling the cracked
joints of beef, veal, or mutton in water; in the proportion
of two and one half pints to each pound of bones and meat.
The bones and meat should be of about equal weight.
Chicken and veal added to beef make a more delicate soup.
Put the meat in the pot, cover with cold water, and let
it come to a boil, then skim. Next set the pot where it
will simmer slowly four or five hours, when it should be
done.
The next day, when the broth is cold, and and the fat
which has hardened on the top has been removed, a nice
jelly will be formed, which, if kept in a cold place, should
keep one week. When vegetables are used, they should
be added only in time to become well cooked. If onions
are used, they should be fried in a little hot butter, before
they are added to the soup. Potatoes and cabbage should
be boiled in separate water, before they are added to a soup.
Just before dinner each day, if soup is to be served, it
is only necessary to cut off some of the jelly, heat it, serve
it alone or add any flavoring desired, as onion, tomato,
asparagus, green peas, macaroni, vermicelli, tapioca, or any-
other flavoring.
Stock should be kept in a stone jar, and is valuable
aside from making soups, for gravies, sauces, and stews.
TO CLEAR SOUP STOCK
Allow the white and shell of one egg for every quart
of stock. Set it on the fire and stir till hot, let simmer
ten minutes, then add a cup of cold water, and strain
through a fine strainer or napkin.
Soups "js
SOUP
MRS. B. C. WHITING.
All flavoring should be added to the soup after the
stock is made and when cold; no vegetables should be boiled
with stock, as it gives it a bad flavor. Boil the vegetables
first and press them through a colander, then add them to
the stock, and boil two minutes; otherwise soups disagree
with some people.
CARAflEL FOR COLORING SOUPS
MRS. LINCOLN.
Melt one cup sugar with one tablespoon of water in a
frying pan. Stir until it becomes a dark brown color.
Add one cup of boiling water; simmer ten minutes and
bottle when cool. This should be always kept on hand,
as it is useful for many purposes. It gives a rich, dark
color to soups, coffee, and jelly; is more wholesome than
browned butter in sauces, and is delicious as a flavoring in
custards and pudding sauces.
PROFITEROLES FOR SOUP
MRS. FRANK K. PHILLIPS.
One fourth cup boiling water; 2 eggs; Y-z scant cup
flour; yl cup butter.
Put the water and butter in a sauce pan and place on
the fire. When it boils rapidly add the flour all at once.
Beat well with a strong spoon for two minutes. Turn into
a bowl and put away to cool. When cool add the eggs
one at a time and beat 15 minutes. Roll the size of peas
and drop on buttered tins, and bake ten minutes.
TO riAKE FORCE MEAT BALLS
MRS. J F. CONROY.
Chop cooked meat until fine; add chopped parsley, a
little fine onion, salt, pepper, and bread crumbs; dip in ^%^
and fry. Before serving put balls in soup and boil once,
then arfd two lemons sliced, with tomato catsup, and a little
vinegar — say i tablespoonful — just before serving.
7<5 How We Cook in Los Angeles
nARROW=FAT BALLS FOR SOUP
MRS. M. G. MORE.
One cup of marrow; 2 eggs (well beaten); i cup dry
bread crumbs; a little salt.
Remove the marrow from soup bones. Soak or wash
free from blood, chop fine.
Mix the ingredients together, form into balls and cook
in soup one half hour.
BOUILLON
Juliet Corson.
This is the most elaborate, and at the same time the most
delicate, and nutritious soup that can be made.
Four quarts of cold water; 4 pounds soup beef and bone;
I chicken or fowl weighing from 3 to 4 pounds; the small end
of a leg of veal, (the knuckle). One large carrot; i small
onion; i large turnip; 3 roots parsley; i blade of mace; i dozen
whole cloves; i stalk celery; i dozen pepper corns; i hz.y leaf;
a sprig of any dried herb, (sage excepted); i tablespoon of
salt.
Carefully pluck, singe, draw, and truss the fowl for boiling.
Cut the beef in a large piece from the bone. Break the bones
in small pieces, removing the marrow; put them in the bottom
of the soup kettle; lay on them the beef and fowl; pour in the
water and let it gradually heat and boil, removing all scum as
it rises. Peel the onion, carrot and turnip, leaving them
whole; stick the cloves in the onions. Wash the parsley with
stalk and leaves Attached; in the midst of it put the mace, bay
leaf, celery, pepper corns, etc. Wrap the roots and leaves of
the parsley about these and tie in a compact little bundle.
(This makes a bouquet or fagot of herbs). After the soup is
skimmed clear, add the bouquet, the vegetables, and the level
tablespoon of salt. Cover the kettle, and place it where its
contents will boil slowly from one side, for three hours at
least. When the chicken is tender take it up. It can be used
for any of the dishes made of cooked chicken.
Strain the bouillon through a clean towel laid double in a
Soups 77
colander set over an earthen bowl. When cold, remove every
particle of fat. Mix for each quart, the white and shell of an
egg> with one tablespoon of cold water in a sauce pan; pour in
the bouillon, set it over the fire, stirring occasionally to keep
the &^g loosened from the pan until it begins to boil; then
place where it will boil gently until the soup looks clear as
wine, under the thick scum of ^ZZ- Strain again through
folded towel and colander, allowing it to run through without
squeezing the towel, as that might force through some tiny
particle of the ^%Z- It should be perfectly clear and spark-
ling, and of the color of amber.
The bouillon after it is clarified will keep from three to ten
days, according to the weather. Sealed in jars it will keep
indefinitely.
AHBER OR CONSOMME
Mrs. Rorer
Four pounds beef; i ounce suet; i small onion; 3 quarts
cold water; 4 cloves; i small carrot; piece of celery; i ^%%,
(white).
Cut into dice four pounds of lean beef from the round. Put
about one ounce of suet and one small onion, sliced, into the
soup kettle, and cook until a good brown; tlien add the meat.
Cook without covering thirty minutes; add the cold water;
cover the kettle and simmer gently for about three hours; at
the end of this time add the cloves, carrot, piece of celery,
and simmer one hour longer. Strain and stand away to cool.
When cold, remove all grease from the surface. Turn the
consomme into a kettle; beat the white of ^^^ with a half cup
of cold water; add it to the boiling consomme; boil one min-
ute and strain through cheese cloth. Season, and it is ready
to serve. If not dark add ateaspoonful of caramel.
CONSOMME ROY ALE
Mrs. Edward Silent
Three eggs; y^. cup of stock; J/3 teaspoon salt.
Beat the eggs well, then add the stock and salt. Butter a
7^ How We Cook in Los Angeles
small pan; pour the custard in and set it in a large pan of hot
water and cook in a slow oven until the custard is firm. When
cold cut into squares and add to any soup.
nULLAQATAWNY SOUP
Mrs. A. C. Jones.
One chicken weighing 3 pounds, 3 pounds veal, two large
onions, 2 large slices carrot, 4 stalks celery, 3 tablespoons
butter, I tablespoon curry powder, 4 tablespoons flour, salt
and pepper to taste; 5 pints water.
Take two tablespoons of the fat from the opening of the
chicken and put in the soup pot. As soon as melted, put in
the vegetables, which have been cut fine. Let all cook to-
gether for twenty minutes, stirring frequently, then add the
veal cut into small pieces. Cook fifteen minutes longer, then
add the whole chicken and the water. Cover and let it come
to a boil, skim and set back, where it will simmer for four
hours, (in the meantime taking out the chicken when tender.)
Now put the butter into a small frying pan, and when hot,
add the dry flour; stir until a rich brown; then take from the
fire, and add the curry powder; stir this mixture into the
soup and let it cook half an hour longer, then strain through
a seive Rinse out the soup pot and return the strained soup
to it. Add salt, pepper and the chicken, (which has been
freed from the bones and skin, and cut into small pieces,)
Simmer very gently thirty minutes. Skim off" any fat that
may rise to the top, and serve with small squares of toasted
bread.
PLAIN BEEF SOUP
" 76"
One shank bone; i cup pearl barley; 3 or 4 good-sized
potatoes.
Take a shank bone, wash nicely, and after breaking it in
several places, put it into a pot of cold water, without salt.
Let it boil slowly half an hour, taking off" the scum as it rises;
add the barley and let it boil two and one half or three hours.
Half an hour before taking it up, have the potatoes pared and
Soups yg
sliced an eighth of an inch thick, and put them in to boil.
Add salt and pepper to taste. If the soup is too rich, skim
off the fat from the top before putting on the table.
OX^TAIL SOUP
Mrs. E. Holleubeck.
One joint beef, (well filled with marrow); 2 ox tails; ^
pound okra; salt; a little red pepper; handful rice; i soup
bunch.
Let beef and ox-tails come to a boil, then skim well. Let
boil 1J2 hours; then add okra cut up small, rice and vege-
tables. Remove vegetables when done, add salt and pepper.
This soup should cook five or six hours.
BROWN 50UP (Southern Soup)
Mrs. J. F. Coiiroy.
Soup beef; 12 whole cloves; soup bunch; water; 3 table-
spoons brown flour; force meat balls.
Put beef into cold water, allowing i pound to i quart of
cold water, add cloves. Boil until the meat is tender; take
up the meat, put in soup bunch, boil i hour. Take from fire
and strain, return the clear soup to the pot, set on the fire.
Take two tablespoons brown flour, moisten with cold water
until smooth like cream, stir into soup before putting in force-
meat balls.
WHITE SOUP
Mrs. Oweus.
Six tomatoes; 4 onions; 4 tablespoons crushed tapioca;
yY-z pints milk, butter, pepper and salt; 2 quarts water.
Boil the vegetables in the water till soft, rub through a
sieve, return the paste to the water, add the tapioca and boil
fifteen minutes; season, add the milk, and as soon as hot,
.serve.
SCOTCH SOUP
Training School of Glasgow.
One bone; i pound lean beef; i teacup of oatmeal; 2 onions
8o How We Cook in Los Angeles
or leeks; a bit of carrot; turnip and celery; lo coffee cups of
water, salt and pepper.
Take the fat from the bone and put it on to boil with the
water; add the onion, carrot, turnip and celery. Set it to
boil three hours, and strain. (This makes stock and may be
made a day or two before it is used.) Then put a little beef
drippings in the soup pot; cut the meat in small squares, also
chop the onion finely, and fry them all in the drippings; add
the stock and allow it to boil, then add gradually the oatmeal,
one dessertspoon of salt, and a little pepper. Let all boil for
three quarters of an hour and serve.
KENTUCKY CHICKEN SOUP
Mrs. G. Wiley Wells.
One chicken; i^ gallons cold water; i tablespoon finelj-
chopped onion; i potato — size of an &z^\ Y-z teacup rice;
I quart fresh milk; i teaspoon flour; salt; pepper; lump butter.
Cut chicken into pieces, put into a gallon and a half of
cold water. Boil slowly two hours, then put into it the
onion and potato cut up fine, and half cup of uncooked rice.
L,et all boil until the water is reduced to a quart, then put in
a quart or more of fresh, rich milk. Thicken with a teaspoon
of flour, mixed in a little cold water. Boil again; season
with salt, pepper and a lump of butter, size of a pigeon's ^^^.
Boil this soup five or six hours.
CHICKEN SOUP
Mrs. J. F. Couroy.
One full-grown chicken; 3 pints water; i teacup cream;
Yi teacup pearl barley or rice; pepper and salt.
Cover and let cook slowly one hour, skim, and add tea-
cup of cream just before serving.
The chicken may be eaten with mashed potatoes, or used
for salads or croquettes.
GUMBO SOUP
Mrs. G. L. Arnold.
Two pounds of beef and bone; ^ pound of ham or salt
Soups 8i
pork; I quart of tomatoes — sliced; 2 quarts of gumbo — sliced:
4 tablespoons of butter.
Put the meat and gumbo in a pot, with one quart of cold
water; stew for one hour, then add the tomatoes, and two
quarts of boiling water, more if needed. When the contents
of the pot are boiled to pieces, put in the butter and pepper.
Strain and serve with croutons.
GUMBO SOUP
Mrs. W. J. Elderkin.
One spring chicken; i small slice ham; i heaping table-
spoon lard; okra; i or two large tomatoes; i spoon of flour;
a little boiled rice.
Cut up the chicken in small pieces, also the ham. Put
into a pot with the tablespoon of hot lard ; when fried,
add okra, cut into small pieces, the tomatoes and flour.
Cover the whole with water, and let it simmer over a slow
fire. If crabs or shrimps are obtainable add them, and season
the whole highly. Salt to the taste.
Place a little boiled rice in the center of a soup plate, add
some gumbo. Serve very hot.
Many persons in New Orleans add Chili pepper.
OKRA SOUP
Mrs. J. F. Conroy.
One can of okra; (if 5'OU cannot procure fresh okra); i
tablespoon minced onion; i tablespoon butter; i^ pints boil-
ing water; salt and cayenne pepper to taste.
Put can of okra in pot, with the onion and butter, when
boiling hot add the boiling water; salt and cayenne pepper to
taste.
MUSHROOn SOUP
Mrs. Hugh W. Vail.
One tablespoon flour; i tablespoon butter; i quart milk;
I pint mushrooms.
Melt flour and butter until very smooth, (do not brown).
82 How We Cook in Los Angeles
add the milk slightly heated to the flour and butter. Stir
constantly in a double sauce pan until it becomes thick like
cream.
To prepare the mushrooms. Peel and boil for two hours;
when cold, press through a fine colander, and stir into the
previously prepared soup until well heated through. Serve.
CORN SOUP
Miss M. K. McLellau.
One pint grated green corn; i quart milk; i pint hot
water; i heaping tablespoon flour; 2 tablespoons butter; i
slice of onion; salt and pepper to taste.
Boil the corn cobs in the water half an hour; take them
out and put the grated corn in, and the onion. L,et them boil
about half an hour, then strain and add the flour and butter
— mixed smooth in a little milk. Cook a few minutes, add
the milk boiling hot. Season and serve.
CORN SOUP
Mrs. W. J. Elderkin.
One quart of corn, fresh or canned; 3 pints fresh milk;
pepper; salt; butter size of an &z^\ ^ teaspoon corn starch;
4 tablespoons cream.
Place over the fire, in just enough water to cover it, i quart
of corn. When well stewed, press through a colander into
a fresh sauce pan, then add pepper, salt and butter. Let this
stand while you place over the fire three pints of fresh milk,
when this has come to a boil, (be careful not to scorch), stir
in slowly the corn. Let all cook together very slowly for
ten minutes, or until it has boiled well five minutes; then
add the corn starch which has been dissolved in cold milk
and also the cream. Serve immediately very hot.
POTATO SOUP
Mrs. Charles Silent.
Three potatoes; i pint of stock; i teaspoon chopped
onion; i stalk of celery; i teaspoon salt; Yi teaspoon celery
Soups 83
salt; Yz saltspoon white pepper; ^4 saltspoon cayenne pep-
per; Yz tablespoon flour; i tablespoon butter.
Wash and pare potatoes; let soak in cold water half an
hour. Put into boiling water and cook until very soft.
Cook the onion and celery with the milk in a double boiler.
When the potatoes are soft, drain off the water and mash
them. Add the boiling milk and seasoning. Rub through a
strainer, and put it on to boil again. Put the butter in a
small sauce pan, and, when melted and bubbling, add the
flour, and when well mixed stir into the boiling soup; let it
all boil five minutes, and serve very hot. If the soup is too
thick, add more hot milk. The celery salt may be omitted
if you have fresh celery — if you like, add i tablespoon of fine
chopped parsley just before serving,
SPINACH SOUP
Mrs. Edward Silent.
One peck of spinach; 3 tablespoons of melted butter;
3 tablespoons of flour; i tablespoon of sugar; i teaspoon of
salt, and a little pepper; i quart of stock or milk.
Wash the spinach and cook in a little water until tender,
drain, chop and pound the spinach to a paste, then add the
butter, flour, sugar, salt and pepper. Cook ten minutes,
then add the stock or milk, when hot rub through a sieve.
Serve.
POTATO SOUP
Mrs. W. B. Holcomb.
Six potatoes; i quart of milk; ^ cup of butter; i ^%^;
pepper and salt.
Boil and mash the potatoes, while mashing, add the but-
ter and pour in gradually the boiling milk. Stir well and
strain. Heat once more. Beat up the egg, put in the tureen
and pour over it the soup when ready to serve.
POTATO SOUP
"76."
Three good-sized potatoes; i teacup sweet milk; 2 quarts
of water; i cup sweet cream; pepper, salt and butter to taste.
-^^ How We Cook in Los Angeles
Peel and slice potatoes, boil in the water till nearly done,
then add the milk, pepper, salt and butter to taste. Just
before removing from the fire, pour in the sweet cream.
MOCK BI50UE SOUP
Mrs. C. H. Walton.
One half can tomatoes; i quart milk; Vi cup butter; i
tablespoonful corn starch; i teaspoonful salt; ^ saltspoonful
white pepper.
Stew the tomatoes until soft enough to strain easily.
Boil the milk in a double boiler. Cook one tablespoonful of
the butter and the corn starch together in a small saucepan,
adding enough of the hot milk to make it pour easily. Stir
it carefully into the boiling milk and boil ten minutes. Add
salt, and pepper and the strained tomatoes. If the tomatoes
be very acid, add half a saltspoonful of soda before straining.
6erve very hot.
TOMATO SOUP
Mrs. C. C. McLean.
One quart soup stock; i quart tomatoes — canned or fresh;
parsley and small onion, for flavor.
Boil 15 minutes; strain and thicken with flour. Add
butter, pepper and salt. Serve very hot.
TOMATO CREAH SOUP
Mrs. J. J. Ayers.
Boil till soft four large tomatoes; strain through a sieve,
and then add one teaspoon of soda; a quart of milk; 4 rolled
crackets; butter; pepper, and salt.
TOHATO SOUP
Mrs. D. G. Stephens.
One quart stock; i quart can tomatoes; i teaspoon soda;
I quart milk; 2 tablespoons butter; 2 tablespoons corn starch.
Heat together the stock and milk. Put the tomatoes
through a colander, place on stove, when hot add soda.
Melt the butter and stir into it the corn starch. Add this to
the tomatoes. Stir the milk and tomatoes into stock. Sea-
:son to taste.
Soups 8s
TOHATO CREAH SOUP
Miss M. E. McLellan.
Six tomatoes; i small salt spoon soda; i pint of milk; 2
large teaspoons flour; i dessertspoon butter.
Stew the tomatoes, add the soda, then strain through a
fine strainer. Boil the milk and thicken it with the flour;
add the butter, then the tomato. Season to taste and serve.
TOHATO SOUP
Mrs. A. C. St. John.
One pint cooked tomatoes; i teaspoon salt; pinch of soda;
3 rolled crackers; }( teaspoon pepper; i heaping tablespoon
butter; i quart sweet milk.
Put the tomatoes through a sieve, add the soda and boil
for five minutes; then add the milk, butter, salt and pepper;
when this boils add the rolled crackers; let just boil and
serve at once.
Instead of the quart of milk, a pint of water and a pint of
milk may be used, and still m.ake an excellent soup.
[GREEN PEA SOUP
Mrs. J. Wigraore.
Three pints green peas; ^ pound of butter; 2 slices ham;
3 onions, sliced; 4 heads lettuce, (shredded); 2 French rolls,
(crumbs of); 2 handfuls spinach; i lump sugar; 2 quarts me-
dium stock.
Put the butter, ham, i quart peas, onions and lettuce to a
pint of stock; simmer one hour; add the rest of the stock and
the rolled crumbs; boil for another hour. Boil the spinach
and squeeze dry. Rub the soup through a sieve, and spinach
with it to color it. Then have ready i pint of young peas
boiled, add them to the soup. Put in sugar, give one boil and
serve.
QREEN PEA SOUP.
Mrs. Edward Silent.
One quart green peas; i quart water; i pint milk; ^ tea-
spoon salt; }4 saltspoon pepper; }^ teaspoon sugar; i table
spoon butter; i tablespoon flour.
so How We Cook in Los Angeles
Put the peas into i pint of boiling water and cook until
soft. Mash them in the water in which they boiled, and rub
through a strainer, gradually adding a pint of water. Put on
to boil again Cook the butter and flour in a small sauce pan,
being careful not to brown it. Stir into the boiling soup.
Add salt, pepper, sugar and the milk, which should be hot.
This is a good way to use cold peas, or peas that are old
and hard. When the pods are fresh, wash them thoroughl}%
allow more water, and cook them with the peas.
BEAN SOUP
"76."
One quart small white beans; i quart cold water, (to be
thrown away after five minutes boiling); i scant teaspoon
soda; 2 quarts rich milk; 2 quarts cold water; salt and but-
ter to taste.
Boil beans in 1 quart of water with the soda five minutes;
take out, throw away water, and rub skins off in cold water;
then put beans into 2 quarts of cold water and boil until very
soft; this will require 2 or 3 hours. Add the milk, pepper,
salt and butter to taste; boil up once, and it is ready to serve.
This is a superior soup.
CELERY SOUP
Mrs. A .S. Averill.
Bones of a roasted turkey or chicken; 3 good heads celery;
butter and milk.
Take the bones of a roasted turkey or chicken with the
bits not suitable for reappearance upon the table, cover with
cold water, and boil thoroughly two or three hours. Strain
out the bones and set aside for stock.
Cut up the celery, using all not fit for table. Cover with
hot water, and boil until soft. Strain through colander. Add
stock and season. Add butter and sufficient good rich milk.
Serve hot.
Soups 8j
CELERY SOUP
Mrs. J. F. Conroy.
One bunch celery; i pint salted water; i tablespoon
chopped onion; i pint milk; i tablespoonful butter; J- table-
spoon flour; salt and pepper.
Cut celery into inch pieces, and boil until very soft in
salted water, mash in the water left from boiling. Boil the
onion in the milk ten minutes, and add it to the celery. Press
all through a fine sieve and boil again, adding the butter and
flour, (cooked together); salt and pepper to taste. Boil five
minutes and strain.
CREAH OF CELERY SOUP
Mrs. F. W. King.
One quart milk; Yz cup rice; i quart soup stock; i large
head of celery; lump of butter; salt and pepper; i cup of
whipped cream.
Boil the rice in the milk, with a shade of mace, until soft
enough to ru!) through a colander. Boil celery in soup stock
twenty minutes; add lump of butter, salt and pepper to taste;
strain this into the milk, cook together a few minutes. Add
cup of whipped cream after pouring soup in the tureen.
CREAH OF ASPARAGUS
Mrs. S. C. Hubbell.
Two bunches asparagus; i pint stock; i tablespoon butter;
2 tablespoons flour; salt and pepper; i pint hot milk.
Cut off the hard parts of the asparagus; boil in the stock
half an hour, then rub through a sieve and put on to boil
again. Melt the butter and stir into it the flour; add it^the
stock and season with salt and pepper. When the soup is
boiling add the milk and the asparagus tops which have been
previously cooked tender in salted water.
ASPARAGUS SOUP
;\Irs. C. H. Walton.
Two bunches asparagus; i pint white stock; i pint cream
or milk; 3 tablespoons butter; i tablespoon chopped onion; 2
88 How We Cook in Los Angeles
tablespoons of flour; i teaspoon sugar: i^ teaspoon salt; one-
eighth teaspoon pepper.
Cut off heads of asparagus and stew the rest with stock.
Cook butter and onion ten minutes; add flour and stir until
smooth. Add this with seasoning and simmer quarter of an
hour. Rub through a sieve, return to stew pan, add cream
and asparagus heads, boil once and serve.
ALMOND SOUP
Mrs. M. M. Bovard.
One quart milk; browned flour; 2 eggs, (whites only); i
tablespoon butter; ^ teaspoon extract of almond.
To the milk add the butter and enough browned flour to
make the thickness of cream. (Cook in a double boiler).
Add the almond extract, and just before serving beat in the
whites of eggs beaten stiff, and some blanched almonds
chopped finely.
NEW ORLEANS CRAB GUMBO
Mrs. A. J. Glassell.
Two tablespoons flour; 2 tablespoons lard; 2 onions; i tea-
spoon gumbo, fillet.
Fry the flour in the lard with the onions, cut up fine, until
a nice brown. After the crab is cut up and picked out, add it
and stir until all is brown; then put this into ordinary soup
stock, and boil until well done. When ready to dish up stir
in I teaspoon of gumbo fillet, and pour out as soon as it
thickens, as the fillet will get gritty if boiled over a minute.
N. B. This is not okra but fillet, a powder ground from
leaves by the Indians.
This recipe will answer for Oyster Gumbo also. But the
oysters must be added when the soup is nearly done.
CRAB SOUP
Mrs. C. C. Thomas.
One crab, chopped fine; 2 quarts milk; Yz cup butter; i
large spoonful flour: ^2 cup sweet cream.
Cook butter and flour together, do not brown; add milk
Soups Sg
and cook until smooth as cream. Season with cayenne pep-
per, and salt. Add crab, which scald, but do not boil after
adding to the milk. Pour into the tureen ^2 cup sweet cream;
and then add soup.
CRAB SOUP
Mrs. J. W. Hendricks.
One quart milk; 2 medium-sized or i large crab; 6 eggs,
(yolks); salt, cayenne or tobasco sauce.
Pick the meat of the crab into fine shreds, and let it soak
in the milk for one hour; then put it on the stove, and let it
come Just to a boil, stirring constantly. When at boiling
point, add the beaten yolks of six eggs; stir quickly for a
minute or so, and serve immediately. Season well with salt,
and cayenne pepper or tobasco sauce. I prefer the sauce,
using about six or seven drops.
GREEN TURTLE SOUP
Mrs. Lincoln.
One can green turtle ; i quart brown stock ; 2 table-
spoons each of butter and flour; one lemon.
Cut the green fat into dice and lay it aside. Simmer
the remainder of the turtle meat in the stock for half an
hour. Brown the flour in the browned butter, add it to the
soup. Season highly with salt and pepper. Serve with thin
slices of lemon, ^gg balls, and the reserved green fat.
MOCK TURTLE SOUP
Mrs. J. H. F. Peck.
One pint black beans; 4 or 5 quarts of water; }i pound
of beef, or ]4 calf's head; ^ pound salt pork; i onion; i
grated carrot; i turnip; i teaspoon whole cloves; i lemon;
I hard-boiled egg.
Soak the beans over night in cold water. The day fol-
lowing, boil them in four or five quarts of fresh water with
the beef, (or half of calf's head, ) salt pork, onion, carrot,
turnip and cloves, for from three to six hours. Strain
through a colander and skim off the fat. Place lemon
sliced and hard-boiled egg in tureen, and pour the soup over.
po How We Cook in Los Angeles
OYSTER SOUP
Mrs. W. J. Brown.
One quart of hot water; i pint of milk; ^ teacup of
butter; i quart oysters; 2 teaspoons salt; }^ teaspoon pepper;
4 crackers, rolled fine.
Put the hot water in a granite stew pan, add the other
ingredients in the order they come; boil as soon as possible,
then add the oysters; let the whole come to a boiling heat
quickly, remove from the fire and serve hot.
BISQUE OF OYSTERS
Mrs. Frank E. Phillips.
One quart of oysters; i quart of sweet cream; i pint of
chicken stock; i pint stale bread crumbs, scant; 2 table-
spoons of butter; I tablespoon of flour; yl teaspoon of white
pepper; i-io teaspoon of cayenne pepper; i bay leaf; i sprig
parsley; i stalk of celery; i small slice of onion; i bit of
mace; 4 eggs — yolks only.
Put the chopped oysters with their own liquor, half the
stock and seasoning, into a stew pan, and cook slowl}- twenty
minutes. The other half of the stock and bread crumbs put
in another stew pan and cook twent)^ minutes. Strain the
liquor from the first pan into the second, pressing all the
juice from the oysters, then cook ten minutes longer. Re-
serve half the cream; put the remainder in a double boiler;
mix the butter and flour together until smooth and creamj'.
When the contents of the stew pan have cooked ten minutes,
rub them through a fine sieve and return to the pan.
Add the butter and flour; stir the mixture until it boils, then
add the hot cream, and set in a cooler place. Beat the yolks
and cold cream, stir into the mixture, and cook one minute,
(stirring). Use whole spices.
AN EXCELLENT OYSTER STEW
Mrs. A. S. Averill.
One quart of 03'sters; i quart of milk; i teaspoon of flour;
salt pork, butter, salt, pepper.
Soups gr
Cut the slice of pork into tiny bits and fry it; add the
flour and simmer a few minutes. Then add the oysters and
their juice, and allow them to plump in the hot mixture.
Heat the milk, season it with butter, pepper and salt, add
it to the oysters, and serve very hot.
FISH CHOWDER
Mrs. E. M. Ross.
Fish, weighing lo or 12 pounds; i^ pounds salt pork;
16 or 18 good-sized potatoes; i quart of boiling milk; 12 or
14 hard crackers; 3 pints of water; 2 tablespoons salt; i
teaspoon pepper; a little flour; a couple of onions, if desired.
This is said to be Daniel Webster's recipe for chowder.
Have the fish well cleaned, leaving on the skin; cut into
slices an inch and a half thick, using only the breast, which
is the best part for chowder. Cut the pork into thin slices,
and put into a very large pot, and fry out all the fat; take
out the pork, leaving the fat in the pot. Add the three pints
of water, then put in a layer of the fish, covering as much
of the surface of the fat as possible. Slice the potatoes thin
and put in a la3'er of them; sift in the salt, pepper and flour,
then a layer of pork cut in strips, another layer of fish and
what potatoes may be left. Fill the pot with water until it
covers the whole. Put over a good fire and let it boil
twent5'-five minutes. Take the boiling milk and put in the
crackers, add to the chowder, and let boil five minutes more.
It is then ready to serve.
LONG ISLAND CLAfl CHOWDER
Mrs. E. Veroua May.
Clams ; i pound of salt pork ; 7 onions, medium size ;
9 potatoes; 2 quarts of boiling water; i quart of boiling
milk; 34 cup of butter; 4 cups of oj^ster crackers; a pinch of
tliyme; salt, pepper.
Chop the pork and brown in the kettle until crisp. Then
add the chopped onions and cook slightly, next the chopped
potatoes and boiling water. Cut out the tough part of the
^2 How We Cook in Los Angeles
clams and chop it; add the clams and their liquor. Boil
thirty minutes, then add the milk, salt, pepper, butter, thyme,,
and crushed crackers. Excellent.
CLAM CHOWDER
Mrs. R. M. Widney.
Six tablespoons pickled pork; 2 medium-sized onions;
I dessertspoon butter; 2 tablespoons flour; i quart clams;
I quart milk; i pint cream; i quart potatoes; 1^4 pints
toasted bread; salt and thyme.
Fry the pork, (cut into dice), onions and butter thor-
oughly; then add flour; brown well and place on the back
of the stove. Put clams over the fire in their own liquor;
when they have boiled three minutes, strain them and return
the liquor to the fire; add to the liquor the fried pork and
onions, milk, cream, and the potatoes — cut into dice, and
salt to taste. When about to send to table, add the clams
chopped fine, toasted bread cut in dice, and a little thyme.
FISH CHOWDER
Mrs. H. C. Austin.
One pound salt pork, cut into strips; 4 pounds cod or sea
bass; chopped onions; parsley; summer savory; pepper;
crackers.
Soak the pork in cold water five minutes; cover the bot-
tom of the pot with this. Cut the cod or sea-bass into pieces
two inches square, and lay enough of this over the pork to
cover it; then the chopped onions, (this may be omitted, if
desired), parsley, summer savory, pepper and crackers. Re-
peat this layering until your fish and pork are used. Cover
with cold water, and boil gently for an hour. Then take out
the thick part with a skimmer, and, after thickening the
other with a little flour and butter, pour it over that you
have skimmed out.
Soups gs
DUnPLINGS
One pint of flour; i scant cup sweet milk; J^ teaspoon
salt; 2 teaspoons Cleveland's Baking Powder.
Sift the baking powder, salt and flour together, and mix
with the milk into a dough soft enough to handle easily.
Roll out half an inch thick; cut out with a biscuit cutter,
and drop into the boiling stew and boil ten minutes.
FISH
M. B. W.
Fish should never be allowed to stand; but should be
cleaned immediately, in strongly-salted water. After they are
cleaned, they should be washed with a cloth wet in salt water,
then wrapped, sprinkled with salt and put in a cool place.
Fish should never be soaked; nor put in an ice-chest, as any
food which may be in the chest will absorb the odor. Ice
may be placed around, but should not touch the fish; ice and
water have a tendency to soften fish: a soft fish is unfit to
eat.
BAKED WHITE FISH
Mrs. E. H. Sanderson.
Steam a white fish until tender; remove bones; sprinkle
with salt and pepper; shred.
Dressing: Heat i pint of milk, % pound flour, cook.
When cold, add two eggs, ]^ pound butter. Season with a
little grated onion and parsley. Bake in alternate layers of
fish and sauce. Sprinkle top with crumbs and butter, and
brown Garnish with slices of lemon and hard-boiled eggs,
and serve with more sauce.
BAKED SHAD
Practical Housekeeping.
Open and clean the fish; leave on the head, if preferred;
cut out the backbone, from the head to within two inches of
the tail, and fill with the following mixture: Stale bread
crumbs; i large onion; 2 ounces of butter; salt, pepper, a
little parsley and 2 yolks.
Soak the bread in water, squeeze dry, mince the onion
and fry in butter. Add the bread, butter, and seasoning of
pepper, salt and parsley. Heat thoroughly. After taking
F2sh P5
from the fii^, add the yolks, well beaten. Stuff. When the
fish is filled, wind it with tape, place in baking pan, baste
slightly with butter, and cover bottom of pan with water.
Serve with Qgg sauce.
BAKED HALIBUT
Juliet Corson.
A halibut, weighing three or four pounds; i quart of
tomatoes; i medium-sized onion; garlic, size of a dried pea;
salt, pepper, butter, bread crumbs.
The fish is to be cleaned and washed; the fins and tail
trimmed; then laid in a baking dish in which it can be sent
to the table; or in a pan from which it can be removed with-
out breaking. The tomatoes and onion are to be peeled,
sliced and placed in the pan with the fish, also the garlic —
minced very fine, and a palatable seasoning of salt and pep-
per. The fish is to be dusted with fine sifted crumbs and
dotted with butter. Bake half an hour in a moderate oven.
Hither fresh or canned tomatoes may be used.
BAKED FISH
Mrs. M. B. Welch.
A fish weighing from four to six pounds is a good size to
bake. It should be cooked whole to look well.
Make a dressing of bread crumbs, butter, salt and a little
salt pork, chopped fine, (parsley and onions if you please);
mix this with one o-gg. Fill the body, sew it up and lay it
in a large dripper; put across it some pieces of salt pork, to
flavor it ; put a pint of water and a little salt in the pan.
Bake it an hour and a half; baste frequently. After taking
up the fish, thicken the gravy and pour over it.
[This is a good way to bake Barracuda or any California
fish. — Eds.]
DRY STUFFING FOR BAKED FISH
Mrs. F. W. King.
One cup of cracker crumbs; ^ cup of melted butter; i
g6 How We Cook in Los Angeles
saltspoon of salt; i saltspoon of pepper; i teaspoon of chopped
onion; i teaspoon of parsley; i teaspoon of piclcles; i tea-
spoon of capers.
Stuff the fish, and, when baked, served with HoUandoise
Sauce, prepared as follows :
One half cup of butter; yi cup of boiling water; 2 lemons,
(the juice); 2 eggs, (yolks); ^ teaspoon of salt; a speck of
cayenne.
Beat the butter to a cream, add the yolks, lemon juice,
cayenne and salt, set the bowl in a pan of boiling water,
stirring constantly until the sauce thickens.
TO COOK COARSE=GRAINED FISH, (Sculpin excepted)
Mrs. Carl Schutze.
One sliced onion; 6 pepper-corns; 6 corns allspice; 3
cloves; i bay leaf; i piece of lemon peel; ^2 cup vinegar.
Pour into a fish kettle, or large shallow pan, sufficient
water for cooking the fish. Salt it well. Add onion, pepper-
corns, cloves, all-spice, bay leaf and lemon peel. To
do away with the odor of kelp, if any there be, add the vine-
gar. Boil all this before putting the fish in. Set the kettle
where it will keep just under boiling heat — for three-quarters
of an hour. Drain and serve wnth sauce.
EGG SAUCE FOR FISH
Two tablespoons flour; 2 tablespoons butter; i cup milk;
I cup fish water; i 0.%%.
Rub flour and butter together; boil; but not long enough
to become yellow. In another dish, boil fish water and milk,
from which the cream has not been taken; add to the butter
and flour, and stir altogether till smooth; season with salt if
necessary. Let the sauce simmer till ready for use; add the
^^% last — boiled hard and chopped fine.
BOILED FISH
Mrs. E. R. Smith.
Wrap fish in a cloth and boil three-quarters of an hour in
Fish P7
a kettle of hot water with salt enough for seasoning. Remove
cloth carefully and place the fish upon a platter.
SAUCE FOR FISH
Milk; corn starch; 3 hard-boiled eggs; butter.
Heat the milk in sauce pan, afterward thicken with corn
starch; add the eggs, chopped fine. Season with butter. Pour
over the fish.
Any kind of large fish may be used. Barracuda is a
favorite.
HALIBUT AU GRATIN
Mrs Frank Phillips.
One pint cooked halibut; 1% cups sweet cream or milk; i
cup bread crumbs; i tablespoon flour; 2 tablespoons butter;
y^ teaspoon pepper; V2 teaspoon onion juice; i)4 teaspoon
salt.
Break the fish into flakes with a fork. Sprinkle with half
the pepper and one teaspoon of salt. Mix lightly. Heat the
milk in a small sauce pan, mix the flour and one spoon of but-
ter. Stir it in the boiling milk, cook one minute; add the
onion juice, pepper and salt. Remove from the fire. Put in
dish in layers, the last, a layer of cream sauce. Sprinkle with
bread crumbs and the remainder of the butter. Cook fifteen
minutes. More heat is required on the top than at the
bottom.
HALIBUT HAITRE d'HOTEL
Three pounds of halibut; i tablespoon butter; i tablespoon
chopped parslej^; bread crumb.<, egg, salt, pepper.
Cut thfe halibut in pieces three inches square; dip each in
beaten egg, then in sifted bread crumbs. Fry in lard to a rich
brown. Rub the butter to a cream, add lemon juice, parsley,
salt and pepper. Mix, and spread on the hot squares of hali-
but. Set in the oven just long enough to melt the butter,
then serve. A delicious breakfast dish.
How We Cook in Los Ano^eles
FISH a la CREAH
Mrs. J. J. Meyler.
Two pounds of fish; i quart milk; i spoonful butter; 2
spoonfuls flour; ^2 onion; lemon, tobasco sauce, salt.
Boil halibut or coarse grained fish fifteen minutes. Remove
the skin, pick in pieces. Sprinkle with salt. Put three-
fourths of the milk in a custard boiler to heat. Mix the but-
ter and flour with the remainder of the milk, and cook until
quite thick; then ndd the onion, finely chopped, and two drops
of tobasco sauce. Put alternate layers of fish, and dressing in
a baking dish, with a slice of sweet rind lemon quartered over
the dressing. Have the dressing cover the entire top. Bake
slowly half an hour. Garnish with slices of lemon.
CREAM FISH
Miss Delia demons.
Six pounds of fish boiled, cooled and picked in pieces.
Sauce — I quart of milk; i onion, cut fine, tied in a bag
and boiled in the milk. Rub a teacup of butter in enough
•sifted flour to make the milk like rich cream. Stir into the
boiling milk and cook thoroughly. Season with salt, pepper,
and finely chopped parsley. Mix with the fish. Sprinkle
bread crumbs over the top, and bake a few minutes.
FRIED FISH OF ANY KIND
Mrs. H. C. Austin.
Clean, wash and dry the fish; lay in a large flat dish; salt
and dredge with flour. If the fish is large and thick slice it;
have ready a frying pan of hot lard or butter; put it in and fry to
a good brown.
A NICE BREAKFAST DISH
Mrs. A. C. Jones.
Broil sardines delicately, and serve on toast with lemon.
BROILED TROUT
Every-Day Cook Book.
Clean, and split them open; season with a little salt and
cayenne; dip in whipped egg, dredge with flour and broil over
a clear fire. Serve with sauce.
Fish gp
BOILED TROUT
Put the fish in boiling salted water, with a dash of vine-
gar in it; remove all scum as it rises, and boil the fish until
their eyes protrude. Lift without breaking. Drain. Serve
on a napkin. To be eaten with shrimp, or anchovy sauce.
FISH TOAST
Mrs M. G. Moore.
Salted fish — i tablespoon butter; i tablespoon flour; i cup
sweet milk; i hard boiled egg; some toasted bread; pepper.
Shred fish into small pieces; freshen in cold water. Heat
butter in frying-pan; stir in the flour; cook; add one cup or
more of sweet milk, eggs, chopped fine, and last the fish, after
first draining from the water. Add a little pepper, and pour
over a nice dish of toast. The sauce is excellent with baked
potatoes.
BREADED SMELTS
Juliet Corsou.
Smelts; milk; cracker dust; beaten &gg.
The smelts should be wiped dry, then dipped in milk,
rolled in cracker dust, dipped in beaten egg, rolled again in
cracker dust, and fried brown in smoking hot fat. When
taken from the fat lay them upon brown paper a moment to
free them from grease.
FINNAN HADDIE.
Mrs. C. C. Carpenter.
Half pound finnan haddie, picked and braized in butter;
I cup cream; i hard-boiled egg, cut in small pieces; the yolk
of I raw Qgg; i teaspoon of grated Edam cheese; thicken with
flour. Season to taste, cook seven or eight minutes, and serve
in chafing dish.
SALT FISH PUDDING— (Breakfast Dish)
Mrs. B. C Whiting.
Should you have some Alaska salmon left over, or a lit-
tle mashed potato, or boiled rice, or both, instead of throwing
loo How We Cook in Los Angeles
away, butter a pudding dish and put in alternate layers of the
potato, rice, and fish, then grated bread crumbs over the top,
and pour over a cup of sweet cream, or drawn butter, then
bake. You can add pepper and more salt if necessary. Hard-
boiled eggs chopped and a little fish sauce is an improvement.
Garnish with sliced lemon and parsley.
BOILED SALMON
Every-Day Cook Book.
The middle slice of salmon is best. Sew the fish neatly in
a bag made of mosquito net, put in boiling salted water. Boil
gently, allowing a quarter of an hour to the pound. When
done unwrap, being careful not to break the fish, and lay it
upon a hot dish. Have ready a large cup of drawn butter,
very rich, in which has been mixed a tablespoon of minced
parsley, and the juice of a lemon. Garnish with parsley, and
sliced eggs.
SALHON LOAF
Mrs. \V. W. Ross.
One cup bread crumbs; i can salmon; 4 tablespoons melted
butter; 4 eggs; salt and pepper to taste.
Remove all bones and pieces of skin from fish. Stir to-
gether with other ingredients and turn into a greased pan, and
steam one hour. Serve with following sauce.
Sauce for Salmon Loaf — i cup boiled cream; i tablespoon
corn starch, heaped\ i tablespoon melted butter; yolk of i egg.
Thicken the cream after it is boiled with the corn starch,
wet with salmon juice; add butter and yolk of egg well beaten.
SALMON LOAF
Mrs. K. F. C. Klokke.
One can salmon; 4 eggs; i cup bread crumbs; butter size
of an ^%'g, melted and cooled; pepper, salt. Steam half an
hour.
Sauce — I ^<gZ^ or yolks of two; % cup butter; ^-i cup of
boiling water; i lemon, juice only.
Fish lor
ESCALOPED SALHON
Mrs. Adolf Ekstein.
Bread crumbs; salmon; milk; flour; butter; pepper; salt.
Place in baking d:sh alternate layers of bread crumbs, and
salmon picked to pieces. Thicken some milk with a little
flour; season with butter, salt and pepper. Pour over the fi:^h
while hot. Bake till brown.
ESCALOPED SALMON
Mrs. Augusta Robinson.
One egg; ^ cup of milk; a few drops Worcestershire
sauce; bread crumbs.
Remove bones from a piece of boiled salmon. Fill a baking
dish with alternate layers of bread crumbs and salmon; top
layer of crumbs. Season each layer of crumbs with salt, pep-
per and small pieces of butter. Beat the ^<g<g separately and
well, add milk and Worcestershire sauce. Pour over the es-
caloped salmon. Bake fifteen minutes with cover, then remove
cover, and brown five minutes.
Codfish may be used in the same way very satisfactorily as
a breakfast dish.
COLD SALMON
Mrs. K. F. C. Klokke.
Six laurel leaves; handful of parsley; ^ lemon, sliced;
I onion, good-sized, sliced; i carrot, sliced; i spoonful
white pepper — whole; yi spoonful cloves; plenty of salt, vine-
gar, water, lettuce, sliced egg, mayonnaise.
Boil the parsley, laurel leaves, lemon, onion, carrot, pep-
per, cloves, and salt, in equal parts of vinegar and water. In
this while boiling lay the cuts of salmon, which should be one
and one-half inches thick. Cover and cook slowly from five to
ten minutes. Place the salmon on platter to cool. Garnish
with sliced eggs, sliced lemons, and lettuce. Serve with
mayonnaise.
I02 How We Cook in Los Angeles
ROASTED CODFISH
Mrs. M. G Moore.
Select a thick piece of dry codfish; do not wash or soak it;
toast both sides to a deep brown; pound it to pieces with a dull
knife. Pour boiling water over it, and let it simmer a few
minutes, drain off the water; repeat this operation two or
three times. Drain, season with pepper and butter, and set it
in a hot oven for a few minutes. Delightful with baked
potatoes.
CODFISH BALLS
Mrs. A. C. Radford.
Codfish; mashed potato; butter; sweet milk; a beaten 0.%^.
After washing and soaking the fish, mince it fine; and boil
twenty minutes. Turn off the water, cover again with fresh
boiling water, and boil anotlier twenty minutes. Drain it dry
and spread upon a dish to cool. Add an equal quantity of
mashed potato; work into a stiff batter, by adding a lump of
butter, sweet milk, and egg. Flour your hands, and make the
mixture into balls; drop into boiling lard, or good drippings,
and fry them to a light brown.
CODFISH BALLS
Mrs. T. J. Carran.
Equal quantities of codfish and mashed potato; red beets
— cooked; salt pork.
Carefull}^ pick and wash the codfish, mix thoroughly with
the potato and chopped beets, work into balls, brown in the
fat of salt pork, and garnish with bits of fried pork.
TO COOK CODFISH
Mrs. C. G. Dubois.
Two-thirds quart of codfish; i pint cream; j/ pint milk;
I tablespoon flour; i ^ZZ'^ 2 tablespoons milk; butter, size of
butternut.
Shred the codfish; soak till fresh: place in saucepan with
cream and the milk; boil once. Beat egg and flour together,
with the milk; add same to the fish, stirring constantly till
done. Season with butter. Serve on toast.
Fish roj
ESCALOPED CODFISH
Two cups cold mashed potatoes; i pint sweet milk; 2 raw
eggs; lump of butter, size of a walnut; salt; pepper; codfish.
Pick codfish in pieces, and soak in lukewarm water over
night, or for several hours; change the water a few times.
Mix the potatoes, milk, eggs, codfish and butter thoroughl)-. "
Season with salt and pepper, if necessary. Bake in buttered
dish one half hour.
TURBOT a la CREilE
Mrs. C. J. Ellis.
Boil a cod or bass; after it is cooked, and cold, remove the
bones. Chop very fine, and season with salt and pepper.
Sauce — One pint of milk; 3 tablespoons of flour; a very
little chopped onion; parsley; nutmeg; salt; pepper; 2 table-
spiions of butter.
Mix the milk and flour; put in a stewpan over the fire.
Add the seasonings, and when thick, the butter; then put in
a dish a laj^er of fish, and a layer of sauce, until it is full.
Cover with bread crumbs, and bake half an hour.
FISH TURBOT
Mrs. F. W. King.
One cup of sweet milk; 2 tablespoons of flour; i table-
spoon of butter, large; 2 eggs; any kind of cold fish; pepper,
salt.
Let the milk come to the boiling point, add the flour,
butter, pepper and salt to taste. Cool it and add the eggs
well beaten. The fish should be freed from bones, and picked
in pieces. Put in an escalop dish, first a layer of dressing,
then of fish; repeat until the dish is full. Sprinkle the top
with cracker crumbs and bits of butter. Bake a light brown.
TURBOT
Mrs. L. %V. Wheeler.
Cod, halibut, or any kind of white fish; one cup of milk;
I tablespoon of butter; i teaspoon of flour; i egg; pepper;
salt; a little chopped onion, and parsley.
lo^ How We Cook in Los Angeles
Rub the butter and flour together, scald the milk and add
to them, and cook until it thickens; add the beaten egg.
Cook a few minutes longer, then stir in the onion and
parsley. Steam the fish ten minutes, pick it fine, season
with salt and pepper. Put a layer of fish in a dish, cover
with the dressing. Repeat until the dish is filled. Cover
the top with a layer of bread crumbs, and bake twenty
minutes.
0Y5TERS"a la POULETTE
Mrs. Hancock Banning.
One dozen oysters; ^ ounce of butter; i gill of cream;
)^ of a lemon; i teaspoon of dissolved flour; yolk of one o^gg;
salt; chopped parsley.
Scald the oysters in their own liquor; drain; add to the
liquor the salt, butter, lemon juice, cream and flour. Add
the beaten yolk, and stir until it thickens. Place the oys-
ters in a hot dish; pour the sauce over them, adding a very
little chopped parsley.
ESCALOPED OYSTERS
Mrs. A. S. .\verill.
One can of oysters — choice; i dozen soda crackers; salt;
pepper; butter; i Qgg\ i cup of milk.
Drain the oysters; crush the crackers, (but not too fine);
cover the bottom of a baking dish with the crumbs; cover it
with a layer of oysters, seasoned with salt and pepper;
cover it with crackers, dotted thickly with butter. Repeat
until the dish is nearly filled, having the last layer of crack-
ers and butter. Beat the egg with the milk and pour over
the dish. Bake half an hour, until delicately browned.
Serve at once.
CREAfl OYSTERS
Mr.s. J. W. McKiuley.
One can fine, large oysters; i pint cream; }2 cup cracker
crumbs, rolled fine; pepper, salt and butter to taste.
Put the oysters and cream into separate kettles to heat.
Fish lo^
The oysters, when the edges curl, are to be taken from the juice
in the kettle and put on a platter to keep warm. Sift the
cracker crumbs into the cream, add the oyster juice. Season
with pepper, salt, and more or less butter, as the richness of
the cream may require. Pour over the oysters and serve very
hot. This is nice served on slices of toast.
CREAMED OYSTERS
Mrs. S. C. Hubbell.
One pint oysters; i tablespoon melted butter; i tablespoon
flour, rounding; i cup hot milk; salt, pepper — cayenne, lemon
juice, celery salt.
Mix butter and flour; pour on the hot milk slowly, beating
well; seasoning with salt, pepper — caj'enne, celery salt, and a
little lemon juice. Parboil the oysters, drain, and add to the
sauce.
DEVILED OYSTERS
Marion Harland.
One quart fine oysters; cayenne pepper; lemon juice; some
melted butter; egg, beaten light; ^^ cup rolled cracker.
Wipe the oysters dry, and lay in a flat dish. Cover with a
mixture of melted butter, cayenne pepper (or pepper sauce),
and lemon juice. Let them lie in this for ten minutes, turn-
ing them frequently; roll in the crumbs, then in the beaten
^gg, again in the crumbs, and fry in mixed lard and butter,
made very hot before the oysters are dropped in.
FRIED OYSTERS
Mrs. il. J. Danison.
Three eggs; a few crackers; butter; salt.
Drain oysters, spread them upon a cloth and press another
upon them to absorb all moisture. Have ready yolks of eggs
well beaten; in another dish, fineh^ crushed crackers. Dip oy-
sters, alternately in the Q.gg and crackers, rolling over so as to
become well incrusted. In the frying pan heat sufficient but-
ter to entirely cover the oysters. Fry both sides quickly to a
light brown. Dry in colander before serving. Salt to taste.
io6 How We Cook in Los Anp;eles
BROILED OYSTERS
"76."
Finely rolled crackers; some melted butter; salt.
The oysters, after being strained, are rolled in cracker
crumbs; then shaken gently on a rough towel. Dip in melted
butter; roll in cracker crumbs and broil on gridiron. Serve
hot.
CURRIED OYSTERS
Practical Housekeeping.
One quart of oysters; ^' cup of butter; 2 tablespoons
flour; I tablespoon currj' powder.
Drain the liquid from the oysters into a sauce pan, add
butter, flour, and curry powder well mixed. Boil; add oysters
and a little salt. Boil up once, and serve.
OYSTER ROLL
Cut a round piece of bread six inches across, from the top
of a well-baked round loaf Remove the inside, leaving a crust
half an inch thick. Make a rich oyster stew, put in the crust
first a layer of the oysters; then of bread crumbs. Repeat
until it is filled. Put the cover on top. Glaze the loaf with
the beaten yolk of an egg. Place in the oven for a few
moments. Serve verj- hot.
OYSTER PIE
Two pounds of veal; i quart of oysters; suet, flour, butter,
salt, pepper, biscuit dough.
Cut the veal, and a small piece of suet into small pieces.
Boil until well done. Thicken the stock with flour, remove
from the fire, add oysters, some bits of butter, pepper, and
salt. Place in buttered baking dish and cover with a crust,
prepared as for baking powder biscuit. Bake until the crust
is done.
OYSTER PATTIES
Mrs. A. C. St. John.
Pie crust; oysters; butter; pepper, salt.
Line gem pans with rich pie crust, and bake in a quick
Fish loy
oven. Have ready a stew made of either canned, or fresh
oysters, quite thick, and well seasoned. Remove the crusts
from the pans, fill with the oysters, and serve hot. These
with baked potatoes aie good for luncheon.
One pint of oysters makes one dozen patties.
OYSTER SHORT CAKE
Mrs. Susie G. Hill.
One and a half cups flour; i tablespoon lard; ^4 teaspoon
Cleveland's baking powder; a pinch of salt; sweet milk; but-
ter size of an egg.
Mix baking powder, salt and lard in the dry flour; add
just enough milk to make a dough that will roll out. Spread
on butter, roll it again, and repeat until all the butter is used.
Bake in two layers in a quick oven.
Filling — I quart of oysters; i tablespoon butter; ^i cup of
sweet milk; 3 crackers, salt, pepper.
Season the oysters with butter, salt and pepper. Stew
them a few minutes, add the milk, and when it comes to the
boiling point, add the cracker, finely rolled. Place between
and on top of the cake.
OYSTER COCKTAIL
Miss Ruth Childs.
Three tablespoons of tomato catsup; 6 tablespoons oyster
liquor; 2 teaspoons Worcester.shire sauce; 2 teaspoons pepper
sauce; 3 lemons, juice only; a little salt; 175 California oysters.
Mix and serve.
OYSTERS IN ICE
Mrs. Hugh W. Vail.
Take a block of ice one-and-a-half feet long by one foot
wide. Melt the center with a plate full of hot water. Place
several oysters in the hollow, and slices of lemon around the
top. Set the ice on a napkin, and garnish with watercress, or
parslej\
io8 How We Cook i7i Los At^gelcs
DEVILED LOBSTER
Mrs. Chas. Howland.
One can lobster; 2 tablespoons flour; 2 tablespoons butter; i
teaspoon mixed mustard; i pint milk; i onion; crumbs, cay-
enne pepper and salt.
Beat flour, butter, and seasoning together. Stir in the
boiling milk. Add the chopped lobster, cook two minutes,
then pour into a baking dish. Cover with crumbs and brown
in the oven.
STEWED LOBSTER
Mrs. J. H. Norton.
Two lobsters freshly boiled; V3 pint sweet cream; 3 eggs;
I ounce melted butter; salt, pepper — cayenne.
Pick the meat from the lobsters, cut in dice, about half an
inch in size; put into a sauce pan with the butter, and other
seasoning. Cook five minutes. Add the cream, into which
the eggs have been beaten. Let it come almost to the boiling
point, when it will be ready to serve, on slices of toast if pre-
ferred. To be eaten hot.
LOBSTER a la NEWBERQ
Mrs. C. E. Thorn.
Four pounds lobster; 3 hard-boiled eggs, (yolks); }{ pound
butter; Vs cup cream; i large tablespoon flour; salt, pepper to
taste.
Remove the yolks of the eggs, mash fine, with 2 table-
spoons of the cream. Rub the butter smooth with the flour,
and put in a farina boiler. When the butter is melted add the
cream, and stir until scalding hot. Add the yolks of eggs and
the lobster. Season with salt and red pepper; stir gently until
thoroughly heated.
CREAMED LOBSTER
Mrs. S. C. Hubbell.
One pint lobster; i cup milk; i cup cream; 2 tablespoons
flour; salt, cayenne pepper.
Cut the lobster in small pieces. Thicken the milk and
Fish log
cream, with the flour; season to taste. Let it boil up once,
and add the lobster, which should be thoroughly heated; when
ready to serve.
CRAB FOR LUNCHEON
Mrs. Charles Forinan.
Six spoons of minced crab; 2 spoons cracker crumbs; 2 hard-
boiled eggs, chopped fine; ^^ lemon; nutmeg, cayenne pepper,
salt.
Mix the crab, cracker and eggs. Add the juice of the half
lemon, a dust of nitmeg, cayenne and salt to taste.
One spoon butter; i spoon flour; i spoon onion, finely
minced; i pint stock or water; 2 sprigs parsley.
Warm the butter in a sauce pan. Sprinkle in the onion
and parsley. Cook thoroughly without browning, then add
the flour, stirring constantly until cooked; then the boiling
stock or water Beat thoroughly to prevent lumping. Mix
with the prepared crab, place in a buttered dish, and bake
twenty minutes. Serve on a platter surrounded by noodles
prepared as follows:
Two eggs; 2 spoons of cold water; flour.
Make eggs, flour, and water into astififdough, kneading it
twenty minutes at least; roll it out very thin; sprinkle lightly
with flour, and fold over closely like a jelly roll. Cut into fine
strips, separate lightly, and let them dry on the pastry board
for an hour or more. Put these, an handful at a time into
boiling salted water. Skim out when done. Keep them warm
until enough are cooked. Heat a spoonful of butter in a pan,
add a spoonful of cracker crumbs; brown lightly and mix it
thoroughly through the noodles. Surround the crab, placing
all in the oven for a moment, Ihat it may be evenly heated.
DEVILED CRAB
Mrs. R. R. Glas-seH.
12 crabs; i onion; i dozen mushrooms; i teacup cracker
crumbs; i teacup cream; i egg; i lemon; butter; pepper;
cayenne.
Boil the crabs half an hour, then pick out flesh and fat,
How We Cook in Los Angeles
discarding the dtradman's fingers. Heat in a saucepan a
lump of butler — size of an ^%Z. Chop one onion fine and fry
until brown. Add the prepared crab meat, and the mush-
rooms. Moisten the cracker crumbs with the cream and the
^Z% yo^^" add lemon juice. Salt to taste, and a thick
sprinkle of caj'enne. Stuff the crab shells, cover with crumbs,
putting a small lump of butter on top of each. Bake twenty-
minutes.
N. B.— Two California crabs equal a dozen Eastern crabs.
CRAB a la CREOLE
Mrs. Hugh W. Vail.
I crab; 2 green peppers; butter, size of a walnut; i onion;
I tomato, (large); 2 tablespoons of flour; cream; pepper;
salt; toasted bread.
Chop the pepper and onion very fine. Add the butter and
tomato, (skinned), and simmer them for ten minutes in a
saucepan, rubbed with onion before using. Add pepper
and salt. Mix the flour with enough cream to look like
drawn butter; add the tomato sauce to this. Let it come to
a boil, then add the picked crab, and serve immediately on
slices of toast.
CRAB EN COQUILLE
X. Y. Z.
Pick the meat from the shells, mince and mix it with a
cream sauce. Season with salt and pepper. Put the mixt-
ure in the crab shell, as in a scallop shell; cover with but-
tered cracker crumbs, and bake until brown.
TERRAPIN
Four terrapins; 8 ounces butter; 4 tumblers cooking
sherry; 4 eggs —yolks only; flour; salt; cayenne; black
pepper.
Wash the live terrapins in several waters, until perfectly
clean; throw them into a pot of boiling water, allowing to
each one teaspoon of salt. Cook until so tender that the legs
Fish
can be easily pulled oflF. Take them out. Remove tlie top
shells, the sand bag, and the gall, (very carefully). Cut the
remainder into small pieces — rejecting nothing but the intes-
tines and skinny portions. Put it in a stewpan, with the
sherry, and the butter, cut in pieces and rolled in flour.
Season with cayenne, black pepper and salt. Let it come to
a boil, and just before serving, stir in the beaten yolks.
This is sufficient for eight or ten persons.
DEVILED SHRIMPS
Mrs. Willard H. Stiinson.
One tablespoon of butter; i tablespoon of flour; yi pint
cream; 2 yolks; 2 tablespoons catsup; )4 teaspoon mustard;
pepper; cracker crumbs.
Mix flour and butter in a saucepan — without burning;
add the cream, stirring constantly until thoroughly cooked
and smooth. Pepper to taste, and stir in the yolks, slightly
beaten. When cold, add the mustard moistened with the
catsup. Mix the shrimps with the dressing. Fill the shells.
Dust with cracker or bread crumbs, and bake until brown.
TIHBALE OF SHRIHP
Mrs. Ezra T Stimsoii
To each pint of shrimps allow one tablespoon of butter;
2 tablespoons of flour; 2 tablespoons of chopped parsley; i
teaspoon of salt; i saltspoon of pepper and a dash of cayenne;
2 cups of cream or milk; 3 hard-boiled eggs.
Melt the butter, add the flour and stir until smooth; add
the cream and stir constantly until the mixture thickens;
add the eggs, after having passed them through a sieve; then
the shrimps chopped fine, or rather small pieces; then the
seasoning. Fill timbale cases; cover top with bread crumbs
and bits of butter and brown in hot oven.
FRIED FROGS LEGS
Mrs. Lincoln.
Remove the skin from the hind legs — which is the only
TI2 How We Cook in Los Afigeles
part used. Dip in crumbs, seasoned with salt and pepper;
then in egg, and again in crumbs. Wipe the bone at the end;
put in a basket, and fry one minute in smoking -hot fat.
Drain and serve. Some parboil them in boiling salted water
and a little lemon juice before frying.
ENTREES
SWEETBREAD PATTIES
Mrs. I. N. Van Nuys.
Four sweetbreads; ^ pint mushrooms; Y^, lemon; 2 table-
spoons of butter; 2 tablespoons of flour; ^ pint of cream; i
teaspoon of salt; a pinch of pepper; a grating of nutmeg.
Squeeze the lemon juice over the sweetbreads and dice
them. Melt the butter with the flour in a porcelain sauce-
pan, stirring carefully, without browning. Add cream, salt,
pepper and nutmeg; then the mushrooms and sweetbreads.
Fill pattie cases — procured at the confectioners. Garnish the
dish with parsley.
BRAIN PATTIES
Mrs. J. H. Norton.
Two sets of brains; y^ bottle of mushrooms; French peas;
drawn-butter sauce; pepper; salt; nutmeg.
Boil, clean, and chop the brains very fine. Season with
pepper and salt. Have ready the drawn-butter sauce — quite
rich and thick. Stir the brains into the sauce, that they may
get heated thoroughly. Chop the mushrooms fine and add
to the sauce. Fill the pastry shells wnth the mixture, plac-
ing on the top of each pattie French peas that have been
heated, and seasoned with salt and pepper. Grate a little
nutmeg on the patties before putting on the peas.
Delicious as an entree.
CHICKEN PATTIES
Every-Day Cook Book.
Cooked chicken; yi pint of milk; i teaspoon of corn
starch; i teaspoon of butter; salt; pepper; puff paste.
Mince the chicken; season well; stir into it a sauce made
of the milk, thickened with corn starch, seasoned with butter,
114- How We Cook in Los Angeles
salt and pepper. lyine small pattie tins with rich pufF paste.
Bake in a brisk oven. Fill with chicken. Return to the
oven for a few minutes to brown slightly.
IMITATION PATTIE DE FOIE QRAS
Marion Harland.
lyivers of 4 or 5 fowls and as many gizzards; 3 tablespoons
melted butter; i chopped onion; i tablespoon Worcestershire,
or other pungent sauce; salt and white pepper to taste; a few
truffles — if you can get them.
Boil the livers until quite done; drain and wipe dry, and,
when cold, rub them to a paste in a Wedgewood mortar.
lyCt the butter and onion simmer together very slowly at the
side of the range for ten minutes. Strain them through thin
muslin, pressing the bag hard to extract the full flavor of the
onion, and work this well into the pounded liver. Turn into
a larger vessel, and mix with it the rest of the seasoning,
working all together for a long while. Butter a small china
or earthenware jar or cup, and press the mixture hard down
within it, interspersing it with square bits of the boiled giz-
zards, to represent truffles. Of course, the latter are pref-
erable; but, being scarce and expensive, they are not alwaj^s
to be had. If you have them, boil them and let them get
cold before putting them into the pattie. Cover all with
melted butter, and set all in a cool, dry place.
This pattie is a delicious relish, and is more easily attain-
able than would at first appear. The livers of a turkey and
a pair of chickens or ducks will make a small one, and these
can be saved from one poultry day to another, by boiling
them in salt water, and keeping in a cool place. Or, one can
often secure any number of giblets, by previous application at
the kitchen of a restaurant or a hotel.
MUSHROOn PATTIES
Mrs. T. A. Lewis.
One tablespoon butter; i tablespoon flour; i can mush-
rooms; salt and pepper.
Cook together the butter and flour, stir in graduall}^ the
Entrees ii^
liquor from the mushrooms that has been heated to boiling,
then add the mushrooms and season with salt and pepper.
Fill pattie shells with the creamed mushrooms and brow^n in
oven. Serve hot.
CREAMED SWEETBREADS
Mrs. H. J. Fleishman.
Half pound calves' sweetbieads; 2 tablespoons flour; 2 table-
spoons butter; 2 tablespoons tomato pulp, thick; i tablespoon
chopped mushrooms; i teaspoon sugar; cream, pepper, salt to
taste; boiling milk.
Boil the sweetbreads in salt water. Mix flour and butter.
Add sufiicient milk and cream to make a thick sauce. Add
tomato, mushrooms, sugar, pepper, and salt.
Brains maybe cooked in the same way.
THE QUEEN'S SWEETBREADS
Mrs. W. J. Elderkiu.
After carefully preparing your sweetbreads, parboil them,
then cut in slices about one inch in thickness. Dip quickly
into melted butter, then cover with finely grated cheese. Dip
these into the yolks of well beaten eggs, then in finely prepared
bread crumbs. Fry in very hot lard, a golden brown. Serve
very hot with tomato sauce and finely chipped celery.
VEAL OR CHICKEN CROQUETTES
Mrs. C. C. McLean.
One pint minced veal or chicken; ^ pint milk; i table-
spoon butter; 2 tablespoons flour; i tablespoon chopped pars-
ley; pepper, salt.
Mix the butter and flour, stir it into the milk, cook until
it thickens. Add the meat, pepper, salt and parsle3^ When
cold shape in molds and fry in deep lard or butter.
CHICKEN CROQUETTES
Mrs. Charles Carpenter.
One large chicken; i set of calves' brains, or sweetbreads ;^
I pint cream; % pound butter; 4 yolks of eggs; juice of half a
lemon; salt, pepper, cayenne, mace, flour, bread crumbs.
JIT 6 How We Cook in Los A7igeles
Free the chicken meat from the bones; mince it fine, add
■the parboiled brains, or sweetbreads, rub all to a smooth
.paste. Add the cream, butter, and seasoning. Put over the
fire in a porcelain-lined kettle. When it boils, add an hand-
ful of flour. When it becomes a stiff paste stir in the yolks
and juice of the half lemon. Boil up once. lyCt the paste
cool over night, closely covered. Roll out in a cool place, in
small bolsters. Dip in powdered bread crumbs, then in ^z%>
then in crumbs again. Fry in new lard, very deep.
CHICKEN CROQUETTES
Mrs. S. C. Hubbell.
Half pound chicken, chopped and seasoned with salt, pep-
per, cayenne, celery salt; lemon juice; onion juice; chopped
parsley; cream sauce to make quite soft.
Keep on ice until hard, then roll, dip in crumbs, beaten
^%%^ and again in crumbs, fry in hot lard. Serve with thin
cream sauce and green peas.
Cream sauce — Two tablespoons melted butter; 2 table-
spoons corn starch, heaping; i pint hot milk; salt, pepper,
celery salt, cayenne.
Mix butter, and corn starch. Add the milk slowly, beat-
ing well, and season.
TIMBALE OF CHICKEN
Mrs. T. A. Lewis.
Half pound cooked chicken; i gill cream; whites of five
•eggs; I teaspoon salt; a little cayenne pepper.
Chop the chicken very fine, then pound it to a paste, adding
gradually the cream. Then add the whites of three eggs, beat
each one well into the mixture before adding another. Add
the salt and cayenne pepper. Stir in carefully the
whites of two eggs beaten to a stiff froth. Have your timbale
cups well buttered; fill half full with the mixture, stand them
in a pan of hot water and bake in a moderate oven twenty
minutes. Serve hot with cream mushroom sauce.
Entrees iij
TONGUE CROQUETTES
Mrs. J. H. Norton.
One tongue, good size; 2 eggs, beaten; small quantity pota-
toes, cooked; melted butter; Worcestershire sauce, celery salt,
salt, pepper.
Boil the tongue very tender, chop very fine. Add the
potatoes chopped, the eggs and a small quantity of melted
butter; season. Make into any shape desired. Roll in beaten
Q^g, then in cracker dust, fry in hot laid to a light brown.
Garnish with green and serve.
SHAD ROE CROQUETTES
Miss Parloa.
One pint cream; 4 tablespoons corn starch; 4 shad roe; 4
tablespoons butter; i teaspoon salt; the juice of two lemons; a
slight grating of nutmeg, and a speck of cayenne.
Boil the roe fifteen minutes in salted water, then drain, and
mash. Put the cream on to boil. Mix the butter and corn-
starch together, and stir into the boiling cream. Add the
seasoning and roe. Boil up once, and set away to cool. Shape^
and fry.
OYSTER CROQUETTES
One can oysters; i set brains; i egg; breadcrumbs, parsley,
butter, salt, cracker crumbs, cayenne pepper.
Dry the oysters, chop them fine; add the brains and enough
breadcrumbs to mold; add the beaten egg, a little butter,
the parsley chopped, cayenne and salt. Make in shapes,
roll in cracker crumbs and fry.
POTATO CROQUETTES
Mrs. Alice Curtain.
Four or five potatoes; butter and cream; i egg; cracker
crumbs; oil or lard; salt.
Boil and mash thoroughly the potatoes, season to taste
with butter, salt, and cream. Beat to a cream, then add the
well-beaten white of the egg. Make into rolls, dip into the
beaten yolk of the egg, then into cracker crumbs. Put into a.
wire basket and fry in deep hot lard until brown.
ir8 Hocv We Cook in Los Ang-e/es
RICE CROQUETTES
Miss Pailoa.
One large cup of cooked rice; J4 cup milk; i egg; i table-
spoon sugar; i tablespoon butter; }4 teaspoon salt; a slight
grating of nutmeg.
Put the milk on to boil, add rice and seasoning. When it
boils up add the egg, well-beaten. Stir one minute, then take
oflF and cool. When cold, shape, roll in egg and crumbs. Serve
very hot. Any flavoring can be substituted for the nutmeg.
CHEESE CROQUETTES
Mrs. F. S. Hicks.
Ten ounces Roquefort cheese; 5 ounces butter; sweet
cream; cayenne pepper.
Mix the cheese and butter, (which should not be highly
salted), with enough cream to give the mixture the consist-
ency of paste; use the cayenne with discretion. vShape like
small croquettes, and serve with water crackers and coffee.
LAHB CHOPS WITH NOODLES
Mrs. J. W. McKinley.
To make the noodles; break a large egg into a bowl, and
beat into it a little more than half a cup of flour and one-fourth
teaspoon of salt. Now work this dough with the hands until
it becomes smooth and like putty. Sprinkle a moulding board
with flour and roll the dough as thin as possible. It should be
like a wafer, then roll it up, and with a sharp knife cut it into
very thin slices. Shake out these little slices on the board,
and let them dry for half an hour or more. Put on the stove
a large saucepan containing two quarts of boiling water. Add
a tablespoon of salt, and after turning the noodles into the
•water, cook them rapidly for twenty-five minutes, then drain
off all the water. Have the chops cut from the ribs. Trim
them, and season with salt and pepper. Broil for eight min-
utes over clear coals. Heap the noodles in the center of a
warm dish. Arrange the chops around them. Over the
noodles sprinkle fried bread crumbs.
Entrees //p
How to ixy crumbs — To prepare them, drj' pieces of bread,
until thej' will crumble between the fingers. Place the bread
on a board and crush lightl}^ with a rolling pin. Most of the
crumbs should be so coarse that they will not pass through a
flour sieve. Place a frying pan containing two level table-
spoons of butter on the fire, and when the butter becomes hot
add the crumbs. Stir constantly until the crumbs are brown
and crisp.
ROULETTE OF VEAL
Mrs. A. C. Jones.
Small, thin veal steaks; bacon; parslej-; onion.
Spread the steaks with the finely minced parsley, and
onion; roll, and fasten them with tooth picks. I^et them stand
two or three hours. Brown thin slices of bacon in a hot sauce
pan. Add a little water. Put in the veal, cook it very slowly
one hour, adding a little water if required. Take out the veal
when done, and make the gravy, by creaming one tablespoon
of flour with one teaspoon of butter, pouring into it, little by
little, some of the hot gfavy in which the veal was cooked,
then pouring this slowly into cream, when it is ready to
serve.
BEEF ROLL
Mrs. Mary E. Flauders.
Two pounds round steak, chopped fine; 2 well-beaten eggs;
3 rolled soda crackers; ^ cup butter; season with salt and
pepper, and a little sage; put in a square bread tin and bake,
basting often.
HEAT PIE
Mrs. S. J. Peck.
Cold meat; salt; biscuit dough; water; tablespoon butter.
Remove the bone and gristle from cold roast beef, steak, or
any other meat. Chop it fine. Turn into a pan. cover with
water, add butter and stew it a few minutes. Season to taste.
Line a deep baking pan with a good biscuit dough. Pour in
the meat, put on top crust, and bake.
I20 How We Cook in Los Angeles
VEAL LOAF
Mrs. Lou Ward.
Six pigs feet; 8 pounds veal; salt, pepper.
Boil separately, until the meat can be picked in pieces. Use
sufficient water to give a quart of liquid from each. Then
boil all together in one kettle until thick enough to press.
Season with salt and pepper in the last boiling. Press over
night.
BEEF LOAF
Mrs. B. M. Ross.
One and a half pounds lean steak, chopped fine; 2 eggs; i
cup rolled crackers; i small teaspoon pepper; i teaspoon salt;
butter.
Mix all together and mold into a loaf. Spread bits of but-
ter on top and bake carefully. Cut into thin slices when cold.
Nice for school lunches or picnics.
MEAT LOAF
Mrs. E. W. Clark.
3 pounds raw beef, chopped at the market; 3 eggs; 3 large
crackers, rolled fine; 3 tablespoons of melted butter; \}^ tea-
spoons of salt; a shake of pepper; a little clove and nutmeg.
Bake two hours and a quarter in a moderate oven.
HAHBURQ LOAF
Mrs. M. H. Williams.
3 pounds chopped beef; i cup milk; 6 soda crackers; 2
eggs; salt and pepper to taste.
Put the beef, milk, soda crackers — rolled fine, the well-
beaten eggs, salt and pepper into a large bowl, and mix
thoroughly and bake in a well-buttered bread pan one hour,
in a moderate oven.
RAGOUT OF LIVER
Mrs. C. J. Ellis.
Put a little lard into a saucepan, and when hot, throw in
half an onion minced fine, one or two sprigs of parsley,
Entrees 121
chopped, and slices of calf's liver. Turn the liver several
times, allowing it to cook well, and imbibe the flavor of the
onion and parsley. When cooked, place it by the side of the
fire. In another saucepan make a sauce as follows: Put in
a piece of butter, the size of a large hickory nut, when it
bubbles, sprinkle in a heaping teaspoon of flour, stir it until
it assumes a fine brown color, then pour in a cupful of
boiling water, stirring it well with the ^g% whisk; add salt,
pepper, a tablespoon of vinegar and a heaping tablespoon of
capers. Drain out the slices of liver, put in the sauce, and
keep hot till ready to serve.
CALF'S LIVER EN BROCHETTE
Cut thin slices of liver, and of bacon, into pieces three
inches square. Put alternate slices of liver and bacon on
skewers, and broil over coals until done and brown. Sea-
son with salt, pepper, butter, and a little lemon juice.
Kidneys are delicious, cooked in the same way.
KIDNEY STEW
Miss Delia Clemons.
Two beef kidneys; i onion; 4 cloves; ^ pod of red
pepper; salt.
Put all together, in sufiicient water to cover; boil once;
skim; then let simmer three hours, until tender. Next
morning, cut them open; remove all fat, and cut in small
pieces. Put a large spoonful of butter in a skillet; sift in
a little flour; brown; then turn in the kidneys and gravy.
Stir until it thickens a little. Serve hot.
CHICKEN PIE
Mrs. TM. Pickering.
One chicken; i tablespoon of snlt; i tablespoon of butter;
I tablespoon of flour; water.
Cut the chicken in pieces ; boil until tender, in just
enough water to cover it, adding the salt when half done.
Take out the chicken, thicken the liquid with the flour and
butter rubbed together. Season with salt and pepper; boil
five minutes.
How We Cook i?i Los Angeles
Crust — One quart of flour; i cup of butter; 2 teaspoons
of Cleveland's baking powder; make into dough, adding a
little salt. Roll one-half of this one quarter of an inch in
thickness. I^ine a deep dish, allowing an inch to turn over
the top crust; put in the chicken and gravy. Cover. Wet
the edge and fold over the under crust; press them firmly
together. Cut a hole in the center. Spread soft butter
over the top. Make an ornament to fit the center and bake
until done.
OLD VIRGINIA CHICKEN PIE
Mrs. E. M. Ross.
Spring chicken; sliced bacon; i teacup bread crumbs;
I pint of rich cream; i tablespoon butter; yolks of three
hard-boiled eggs; salt and pepper.
Make a rich pastry, line a deep tin pan with it, put in
chicken with other ingredients, cover with a top crust and
bake slowly one hour.
CHICKEN PIE
Katheriiie Duncan Lewis.
Pastry — one pint of flour; i coffeecup of butter and lard,
mixed; Y-z teaspoon of salt.
Chop well in wooden chopping bowl, then mix into a
stiff" dough, with ice water, (never touch with the hands, and
have the butter frozen), roll out, fold up and put on ice for
half an hour.
One chicken; 2 tablespoons of butter; 2 tablespoons of
flour; one cup of oysters; salt; pepper; celery seed; i pint
chicken broth.
The chicken should be boiled, cut in pieces, and laid in
the baking dish, with the gravy — made of the butter and
flour cooked together, to which is added the pint of hot
liquor in which the chicken has been boiled. Add salt,
pepper, celery seed, and oysters. Cover with the pastry.
Bake thirty or forty minutes. No bottom or side crust.
E71 trees r2j
CHICKEN a la MERINQO
Mrs. C. H. Walton.
Two chickens; salt pork; 2 tablespoons of butter; 2 table-
spoons of onions; 4 tablespoons of flour; i quart white stock
or water; i cup of strained tomato; i cup of mushrooms;
olives.
Singe and cut up the chickens. Roll the pieces in flour
and fry them brown in pork fat. Brown the onions in the
butter, add flour and stock, simmer five minutes; season;
add the tomato, pour over the chicken. Cook twenty min-
utes. Add mushrooms and olives.
JELLIED CHICKEN
Mrs. W. G. Whorton.
One chicken; 2 tablespoons gelatine; hard-boiled eggs;
salt; pepper.
Boil the chicken in as little water as possible until the
meat falls from the bones, chop fine; season with salt and
pepper. Put in a mold a layer of chicken, then a layer of
sliced eggs; alternate these until the mold is nearly full;
Boil down to one half the liquor which is left in the pot.
While warm, add the gelatine; w^hen dissolved, pour over the
chicken. Set in a cool place to jelly.
PRESSED CHICKEN
Mrs. J. W. Gillette.
Two chickens; i cup of butter; i tablespoon of salt; i
teaspoon of pepper; i beaten o^gg; a little parsley; hard-
boiled eggs.
Boil the chickens until the meat separates from the bones.
Chop the meat. Boil the liquor until it is reduced to a cup-
ful. Add to this the butter, salt, pepper, parsley and beaten
egg. Stir this mixture into the chicken. Lay slices of
boiled egg in a dish, press in the chicken. Serve, garnished
with celerj^ tops.
12^ How We Cook in Los Avgeles
CREOLE FRICASSEE
Mrs. E. M. Ross.
Cut chicken, or any other fowl, into pieces, and allow it
to lie in cold salted water for 30 minutes, take out and dry
with a towel. Rub each piece with a little black and red
pepper and dredge them lightly with flour. Have two table-
spoonfuls of ham fat boiling hot in the saucepan, brown the
chicken in this. When well-browned on both sides, put in a
few rings of onions, and when these are pale brown, add a
pint and a half of hot water — celery, salt and pepper to taste;
cover closely and cook gently until the chicken is tender.
The Creoles color this gravy very often with Chili pepper,
which gives it a fine red color.
5ALni OF DUCK
Juliet Corson.
Dress and cut the duck in small joints before cooking.
Roast it brown in its own fat. Dust with dry flour, which is
also browned. Cover with boiling water, and stew slowly
until tender. iV palatable seasoning of salt and pepper, and a
cupful of olives are to be added at any time.
SALMI OF DUCK
Mrs. Carl Schutze.
At elegant dinners, when duck is served, only the breast is
used. The portions that remain can be prepared for luncheons
as follows:
Cut the joints neatly, remove every bit of meat from the
bones, crack and put them in a stew pan, with the bits of skin,
add I tomato, sliced; i onion, sliced; i carrot, sliced; a few
bits of celery, salt, pepper and a very little Spanish pepper.
Cover with water and stew slowly two hours, (a longer time
will do no harm). In another saucepan brown sufficient
flour and butter for sauce for the meat. Strain the liquid from
the stew, pour it boiling on the flour and butter. Rub the
vegetables through a sieve and add them, and then put in the
Entrees 12^
•duck meat, let it get very hot, then serve. On no account let
it boil. Spanish pepper should be used cautiously, as a little
goes a good way.
BRAINS
Miss M. E. McLellan.
Brains; vinegar; laurel leaves; onions; beefsteak; cloves;
flour; butter; pepper; salt.
Scald and skin the brains, cover vi^ith vinegar; add a few
laurel leaves, two or three cloves and a little onion. Let them
stand several hours. When ready to cook, pour oflF the vine-
gar and stew them in water about twenty minutes. Make a
gravy of beef stock, a little flour and butter. Season with
pepper, salt and a little vinegar. Put the brains in the gravy
and cook them a few minutes. Serve.
BRAIN FRITTERS
Mrs. A. C. Doau.
One pair beef brains; put in cold salt water for ten or fifteen
minutes to remove the blood. Wash them, boil in salted
water for fifteen minutes. When cold, cut in slices about half
an inch thick. Dip in batter made as follows:
One ^%%, well beaten; i cup sweet milk; i cup flour; and a
little salt; fry in very hot lard until brown. Serve hot.
CREAM FRITTERS
Mrs. R. I^. McKuight.
Six macaroons; 6 eggs; y^ pint cream; 2 ounces sugar; ^
lemon.
Pound the macaroons in a mortar, mix them with the
sugar, and grated rind of the half lemon. Beat the yolks soft;
and the whites of two eggs to a stiff froth and add. Add the
cream; mix well. Fry the fritters a light brown on both
sides. Sift sugar over them and serve immediate!}'.
GREEN CORN FRITTERS
Mrs. W. W. Lord.
One quart corn; i teacup flour; 2 eggs; butter, milk.
Use sufiicient milk to make a batter, and fry in hot butter,
■one tablespoon to one fritter.
126 How We Cook in Los Angeles
LOBSTER CUTLETS
Mrs. C. H. Walton.
One pint lobster meat, cut fine; i saltspoon salt; i salt-
spoon mustard; i cup thick cream sauce; a little cayenne.
Mix, and spread half an inch thick on a platter. Cut in
the shape of cutlets. Roll in crumbs, then in egg, and agairt
in crumbs. Fry in smoking hot fat. Drain, and serve with a
claw to represent the bone.
NUT SANDWICHES
Mrs. C. C. Converse.
Bread, butter, English walnuts; Swiss cheese; salt.
Cut thin slices of delicately buttered bread into fancy
shapes. Spread them with walnuts chopped very fine and
mixed with grated vSwiss cheese, slightly salted. Put two
together.
HACARONI PUDDING
Mrs. H. Z. Osborne.
One-third package (best white) macaroni; Js cup butter; i
cup grated cheese; )j cup sweet milk; i ^'g%\ salt and pepper
to taste.
Break macaroni into small pieces, and put into a sauce
pan of boiling water. Boil for half an hour. Then drain off
all of the water and season with the butter, pepper and salt,
and half of the grated cheese. Put this into a buttered pud-
dmg-dish, and sprinkle the remainder of the cheese over the
top, and pour the milk and ^%<g (thoroughly beaten together)
over all, and bake twenty minutes.
Baked Macaroni with Cheese and Tomatoes
Mrs. W. B. Holcomb.
Two-thirds cup of cracker crumbs; i cup macaroni; cheese,
tomatoes, milk, butter; salt, pepper.
Break into half-inch pieces enough macaroni to fill a cup.
Put it into a kettle of boiling salted water, and cook rapidly
for one-half hour. Put in a baking dish a layer of macaroni.
Entrees i2j-
then a layer of grated cheese, then a layer of tomatoes, until a
sufficient quantity is used. Pour over this mixture enough
milk to cover, season with salt, pepper and butter. Cover the
whole with cracker crumbs, moistened in melted butter. Bake
until the crumbs are a light brown.
POULTRY AND GAME
M. B. W.
In roasting or boilitig whole any fowl, truss it.
To broil, split the body down the back, and lay it open.
Cut the joints, do not break the bones, when preparing a
fowl for fricassee.
The longer fowl or game can be kept perfectly sweet,
before cooking, the more tender it will be.
ROAST TURKEY
Mrs. W. G. W.
The turkey should be carefully plucked, singed with white
paper, neatly drawn, washed inside, and thoroughly dried
with a cloth. Cut off the neck close to the back, leaving
enough of the skin to turn over on the back. Cut off the
legs in the joints, draw out the strings from the thighs, and
flatten the breast bone — to make it look plump. Fill the
breast and body with the dressing, sew up carefully, truss
firml5\ Dredge with flour and put in the oven. Baste freely,
first with butter and water, then with the gravy in the pan.
Roast to a golden brown, allowing twenty minutes to the
pound. To prevent scorching, lay a piece of buttered brown
paper over the breast. Serve with cranberrj' sauce and
gravy.
PLAIN DRESSING FOR ROAST TURKEY
Mrs. W. G. W.
One large or two small loaves of stale bread; 3/| pound
of butter; i teaspoon of salt; 2 teaspoons of sage; i teaspoon
of pepper; Use only the soft part of the bread, finely crumbed,
and work in the butter without melting.
CHESTNUT DRESSING FOR ROAST TURKEY
Mrs. W. G. W.
Shell thirty large chestnuts, boil them two or three min-
utes, throw them into cold water, and remove the brown
Poultry and Game /2g
skin. Cover again with boiling water and cook them slowly
one hour. Dr3% mash and mix them with a plain bread and
butter dressing, omitting the sage. Serve turkey with chest-
nut sauce.
Oyster Stuffing for Roast Turkey
Mrs. W. G. W.
Make a bread and butter dressing, leaving, out the sage.
Drain the liquor from a quart of oysters. Put in first a
spoonful of the dressing, then two or three oysters; until the
turkey is filled. Be careful not to break the 05'sters.
TURKEY DRESSING
Mrs. Frank Phillips.
One pint of grated bread crumbs, i tablespoon of butter;
I pound of currants; i egg', a little milk.
Put the crumbs and butter in a hot oven ten minutes,
then take out and add the currants, (which have been boiled
and dried), the e:gg and milk.
STUFFING FOR TURKEY
Mrs. C. H. Walton.
Soft bread or cracker crumbs; season with thyme, salt
and pepper; moisten with ],4 cup of hot butter, and hot water
enough to make it quite moist. Mix in about }4. pound of
chopped English walnuts.
ROAST TURKEY
Mrs. J. H. Jones.
When the turkey is made ready to roast, fill the breast
and body with a dressing made of grated bread crumbs; ^2
cup melted butter; pepper; salt and sage. One raw egg
added makes the dressing cvit smoothly.
Rub the outside of the turkey well with fresh lard or a
little butter and salt. Roast from two to four hours, accord-
ing to size. Serve with cranberry sauce.
rjo How We Cook in Los Anjs^eles
BONED ROASTED TURKEY
Mrs. W. J. Brown.
Slit the skin down the back, and raising one side at a
time with the fingers, separate the flesh from the bones with
a knife; when the legs and wings are reached, unjoint them
from the body, and cut through to the bone, then turn back
the flesh and remove the bones. The turkey may be
reshaped, by stuffing with any dressing preferred, sew
together, press the wings close to the back, tie firmly. Baste
often with water, seasoned with salt and butter. Roast until
thoroughly done. Carve across in slices. Serve with cran-
berry sauce, or ]e\\y.
BOILED TURKEY
Practical Housekeeping.
Wash the turkey thoroughly, and rub it with salt; fill with
a dressing of bread and butter, seasoned with sage, salt and
pepper, mixed with a pint of raw oysters, (chopped). Tie the
legs and wings close to the body. Place in boiling salted
water, with the breast downward, skim often. Boil about two
hours, but not until the .skin breaks. Serve with oyster
sauce.
DEVILED TURKEY
Mrs. C. J. Ellis.
Cut the legs and thighs from a roasted turkey. Score them
deeply, and rub in plenty of mustard. Pour over them the
gravy and juice of meat. Pepper and salt liberally; put in
Worcestershire sauce, cayenne pepper and a dash of garlic.
Let it stand all night to become thoroughly impregnated.
Before breakfast put in stew pan on fire and stew thoroughly,
pouring the juice with plenty of butter in the stew pan.
HARYLAND FRIED CHICKEN
Juliet Corson.
To prepare the chicken; remove the feathers, singe it, wipe
it with a wet towel. Draw it without breaking the intestines,
and there will be no need of washing it. Cut it in joints, as
Poultry and Game
for fricassee; dip each joint quickly in cold water, then at once
roll it in ilour, seasoned with salt and pepper, covering it thor-
oughly. Melt lard in a large, shallow frying pan, covering
the bottom a quarter of an inch deep. When the fat begins to
smoke, put in the chicken, leaving spaces between the pieces.
Fry slowly until it is a light brown, and tender. Allow three-
quarters of an hour for preparing the entire dish.
FRIED YOUNG CHICKEN
Mrs. W. H. Pendleton.
Flour, butter, lard, salt, chicken.
Cut the chicken in pieces; salt, roll in flour and fry slowly'
in equal quantities of hot butter and lard, until of a fine
brown.
BROILED CHICKEN
Practical Housekeeping.
Cut the chicken open on the back, lay on the meat board,,
and pound until it will be flat on the gridiron. Broil over
coals until of a nice brown. It will cook much better if cov-
ered with a pie tin, pressed down with a weight, so that all
parts of the chicken may lie close to the gridiron. While the
chicken is broiling, boil the liver, gizzard and heart in a pint
of water; when tender, chop fine, add flour, butter, pepper,
salt. Stir a cup of sweet cream in the water in which the3'
were boiled. When the chicken is cooked, dip it in the gravy
while hot, return it to the gridiron for a minute, then put it
in the gravy, boil half a minute, and serve hot. Cook quail
in the same way.
ROAST GOOSE
Miss Parloa.
Stuff the goose with a dressing made as follows:
Potatoes boiled, peeled, and mashed fine and light; i table-
spoon salt; I teaspoon pepper; i teaspoon sage; 2 tablespoons of
onion juice; 2 of butter. Truss, and dredge well with salt,
pepper and flour. Roast before the fire, (if weighing eight
1^2 How We Cook in Los Angeles
pounds), one and one-half hours; in the oven, one and one
■quarter hours. Make gravy as for turkey. No butter is
.required for goose, it is so fat. Serve with apple sauce.
ROAST DUCK
Miss Parloa.
Ducks to be good must be cooked rare; for this reason it is
best not to stuff. If you do stuff them use the goose dressing,
and have it very hot. The better waj^ is to cut an onion in
two, and put in the body of the bird, then truss, and dredge
with salt, pepper and flour, and roast, if before the fire, forty
minutes, if in the oven, thirty minutes. The fire must be very
hot, and the oven a very quick one. Serve with currant jelly,
and a sauce, made the same as for turke3\
ROASTED TEAL DUCK
Mrs. Anna Ogier.
Pick, clean, and hang the ducks two days. Make a stufi"-
ing of bread crumbs, salt, pepper, onions, and a small piece of
butter. Lay them in a pan, dredge with flour, pepper and
salt. Baste frequently.
HOW TO DRESS A DUCK DRY
Mrs. Carl Schutze.
The feathers of a duck can be easih' removed while the
natural heat remains in it.
Select a heavy piece of board, longer and broader than the
bird. Drive two nails firmly in the top, and to these tie the
duck securely, as soon as slaughtered. Set the board in slant-
ing position on the table. Scald wings and tail that the
larger feathers may be removed easily. Pick breast and back
first. Work as rapidly as possible, using both hands. Hold
the bird first by the wings, then bj^ the feet over a quick
blaze so as to remove hairs.
Place the edge of a knife-blade under pin-feathers and
remove by grasping them between thumb and blade.
Poultry and Gajne ijj
BREAKFAST QUAIL
J. A. Graves.
Prepare the birds by opening in the back, place them in a
dripping pan, season with salt, pepper, and a generous supply
of butter; add enough water to cover the bottom of the pan,
then place them in a hot oven. Turn the birds frequently,
basting them with the seasoned water in the pan, which
gradually cooks down, making a fine gravy. By constant
basting, the birds when well done and nicely browned, will be
rich and juicy and of a finer flavor than when broiled.
Serve on buttered toast.
BROILED QUAIL
Mrs. Adelia Hal!.
Dress the birds carefully, and lay them a little time in
salted water. Split down the back, dry with a cloth, rub with
butter, and place them on a gridiron over a clear fire. Turn
them frequently. Dip them in melted butter, seasoned with
salt. Day slices of thin toast nicely buttered upon a hot dish,
place a bird, breast upward, upon each slice. Garnish with
currant jelly.
ROAST QUAIL
Everyday Cook Book.
Pluck and drain the birds, rub them with butter, tie strips
of bacon over the breasts, and roast in the oven from twenty
to twenty-five minutes.
HUNTER'S STEW
J. A. Graves.
One dozen quail, (doves may be used); i gallon of water;
I large onion; 2 pods of red pepper; tomatoes; potatoes; green
corn; bacon; celery; black pepper; salt.
Put the quail in a porcelain lined stew pan with close
fitting cover. Add the water, pepper pods, a slice of bacon,
salt and black pepper to taste. Cover and boil one hour,
then add the onion quartered, the celery chopped, corn cut
from the ear, tomatoes, and potatoes, and more water if
/J/ How We Cook in Los Angeles
required. Stew one hour and a half. Regulate the quantity
of vegetables according to taste. Corn and tomatoes add
much to the flavor. A few rabbits, quartered and cooked
with the birds is an improvement. Canned corn maj^ be used
if fresh is not in season.
LARDED AND ROASTED GROUSE
Mrs. Frank K. Phillips.
Clean, and rinse quickly in cold water. Season with salt
^and pepper. Dredge with butter and flour. Put one onion
inside, roast half an hour in hot oven.
Serve with bread sauce and fried bread crumbs. Any fowl
can be cooked in the same way.
PIGEON PIE
Everj'day Cook Book.
Clean and truss three or four pigeons. Rub outside and
inside with a mixture of pepper and salt. Fill with bread and
butter stuffing or mashed potatoes. Sew them up. Butter,
and line with pie crust, the sides of a pudding dish, and lay in
the birds. For three large tame pigeons, cut quarter of a
pound of sweet butter, strew this over them, with a large
teaspoon of salt, a small teaspoon of pepper, and, if liked,
some minced parsley. Dredge with a tablespoon of wheat
flour, add water to nearly fill the pan, lay skewers across the
top, cover with puff" paste crust. Cut a slit in the middle.
Ornament the edge. Bake in a quick oven one hour, then
brush the crust with the yolk of egg beaten with a little milk,
and finish baking. All small birds may be cooked in this
manner.
WILD PIGE0N5 WITH OLIVES
Mrs. E. F. C. Klokke.
Clean, wash, and salt the pigeons. Brown them in hot but-
ter, then stew them in broth or water for from fort^'-five to
sixty minutes. Add broth or water from time to time to
prevent burning. Bjil pickled olives in water for from five
to ten minutes, add them to the grav\'; stew them, a few
moments, and serve with the birds.
Poultry and Game /jj
ROAST WILD DUCK
Mrs. W. G. W.
Before roasting, parboil them, with a small peeled carrot
placed in each; this will absorb the fishy flavor which most
wild ducks have. When parboiled, throw away the carrots,
and lay the ducks in fresh water half an hour. Dry, and
stuff with bread crumbs seasoned with pepper, salt and sage
(or onion.) Roast until brown and tender, basting alter-
nately with butter and water, and the drippings. When the
ducks are taken up, add a teaspoon of currant jelly and a
pinch of cayenne pepper to the gravy; thicken with browned
flour, and serve in a tureen.
FRIED RABBIT
Mrs. J. W. Hendricks.
A young cottontail rabbit; bacon; flour; hot lard.
Soak the rabbit four or five hours in strong, salt water.
Cut in pieces suitable for frying. Roll in flour, and drop
into hot lard, to which two or three good-sized pieces of
bacon have been added. Season well. Cook thoroughly
and it will be as nice as chicken.
BARBECUED RABBIT
Two tablespoons vinegar; i tablespoon made mustard;
pepper, salt, butter, parsley.
Clean and wash the rabbit; open it all the way on the
under side. Lay it flat in salted water for half an hour.
Wipe dry, and broil it, gashing the thick part of the back
that the heat may penetrate it. When brown and tender,
put it on a hot dish, add pepper, salt and butter; turning
it over and over, that it may absorb the butter. Cover
and set in the oven for five minutes. Heat the vinegar,
and mustard; pour it over the rabbit; garnish with crisp
parsley, and serve.
ij6 How We Cook in Los Angeles
JACK RABBIT FRIED
Mrs. Carl Schutze.
Sufficient fat for cooking; a little chopped parsley; pepper,
salt.
Dress rabbit and soak over night in very salt water.
Joint. Cut the back across the spine into pieces two inches
thick. Wipe pieces as dry as possible and immerse in deep
fat, very hot. Four minutes time will cook the thinner
pieces, and eight minutes will be required for the joint of
the hind leg if very large. Watch carefully that the pieces
do not burn. When done, dredge with salt, pepper and
parsley. Laj^ on butcher's paper that the fat may be ab-
sorbed, and place in oven till ready for use. This way of
cooking preserves the game taste liked by so many.
JACK RABBIT FRICASSEE
Mrs. Carl Schutze.
One onion; a few pepper corns; a little cream; a piece
of butter; salt.
Dress rabbit, and soak over night in very salt water.
When ready for use, joint; put it in a large saucepan with
the onion, sliced, and sufficient water to cover. Boil five
minutes before turning off the water. Season with salt
and whole pepper corns. Remove rabbit and onion to a
hot platter. Skim off pepper corns and thicken the gravy.
Add cream and butter and boil once more before turning
over the rabbit.
SQUIRRELS
Recipes for rabbit and squirrel are interchangeable. The
large fat California squirrels have tender, savory meat.
MEATS
M. B. W.
Meat should not be allowed to remain in the paper in
which it is sent from the market; the paper imparts a dis-
agreeable taste, aside from absorbing the juices. Meat
should be cut across the grain of the muscle. If necessary
to clean, scrape fresh meat, or wash all over with a clean, wet
cloth. Do not place meat in water. Wipe perfectly dry
before cooking. Never put meat directly on ice; hang, or
place on a dish in the refrigerator, not in the ice chamber.
Salt meats should be put to cook in cold water, fresh
meats in boiling water. In boiling meats, if more water is
required, add hot water, and be careful to keep the water on
the meat constantly boiling.
BEEF a la MODE— Southern Style
Mrs. J. F. Couroy.
Seven to lo lbs. beef round, shoulder is best; i table-
spoon allspice; i tablespoon cinnamon; i tablespoon
cloves; carrots, turnips, onions, garlic, bacon, fresh pork, i
pint water.
Bind the beef with a strip of muslin to keep in shape.
Cut five turnips and five carrots in strips about three inches
in length, and a third of an inch in width; boil them, but not
so tender that they will break. Cut pork into strips of the
same size, make incisions in the beef an inch apart, in each
of these put a piece of pork, of carrot, and of turnip, which
have been rolled in the mixed spices; use small bits of
garlic occasionall}'. When all are filled place in a spider
with a pint of water; dredge with flour; bake slowly two
hours; then add to the pan whole onions, carrots, and turn-
ips; lay small pieces of bacon on the beef; bake another
ijS How We Cook in Los Angeles
hour; the last half hour, baste with gravy prepared as fol-
lows:
One turnip; i carrot; 3,4 pint water; ^i; pint currant jelly.
Cook until thick; then strain.
Remove the cloth from the beef, and serve it on a dish
with the whole vegetables placed around it, and small pieces
of fat on top.
ROAST BEEF
A. C. B.
A sirloin or rib roast is best. Have the bones removed.
Roll the meat and fasten in shape with skewers or tie with
strong string. Place on a rack in a dripping pan and put in
a very hot oven to sear it over in order to retain the juices.
Keep the oven closed for about ten minutes, then open,
dredge with flour, salt and pepper, and baste with the gravy.
Turn the meat when necessary and baste often. Bake a six-
pound roast one hour if liked rare, and an hour and a quarter
if liked well done. Serve with gravy made from the drippings
of the meat; or any favorite sauce.
LARDED FILLET OF BEEF
Mrs. M. B. Welch.
The fillet must be well trimmed and freed from fat and
skin. Then lard it neatly; put the trimmings of pork or
bacon, with which you have larded it, in the bottom of the
dripping pan; pour into the pan a cup of good beef stock, or
hot water, though the stock is much the better; sprinkle salt
and pepper over the fillet, put it in the pan, and bake from
half to three-quarters of an hour, according to the size of the
fillet, basting frequently, and adding, if necessary, a little
stock occasionally. Serve with mushroom sauce.
POTTED ROAST
Miss Carrie T. Waddilove.
Five pounds round steak; 2 large slices salt pork; i large
onion (sliced); 4 cloves of garlic (cut fine); 4 bay leaves
(crushed fine); i large carrot (cut in thin pieces); 4 stalks
Meats TS9
celery (cut thin); 4 drops tobasco; i teaspoon ground cloves;
Yz teaspoon mace; i pint boiling water; i can French
mushrooms; grated rind ^ orange; pepper, salt.
Place slices of salt pork in the bottom of a kettle; cover
with onion, garlic, bay leaves, carrot, celery, tobasco, ground
cloves, mace and orange peel.
Trim the steak well; bind together; make several incis-
ions and put in them salt pork, pepper and salt. Place in
boiling water for a few moments in order to retain juice; then
take it out and put it on top of the ingredients in the pot and
cover with the pint of boiling water. Lay a thick cloth over
the pot, covering closely; boil constantly for three or four
hours. About an hour before serving, uncover and set on
back of stove; turn over the beef; do not thicken the gravy.
Chop coarsel}' a can of French mushrooms and add to gravy
about ten minutes before serving.
YORKSHIRE PUDDING— An Accompaniment for Roast Beef
Mrs. E. J. Curson.
One pint sweet milk; 4 eggs; 2 cups flour; 2 tea-
spoons Cleveland's baking powder; I teaspoon salt; drippings.
Beat whites and yolks separately. Mix the ingredients
into a smooth batter. Pour drippings from the roast into a
baking dish, add the batter, and bake twenty minutes.
Serve immediately. It is not good except it be hot. This is
"better than the old waj- of baking in the pan with the roast.
BROILED STEAK
Mrs. R. M. Widney.
Steak to be good should be at least three-fourth inch
thick. Trim, put in double broiler, and cook over a bed of
clear coals for ten minutes if you wish a rare steak, from
twelve to fifteen for a well-done steak. Turn constantly.
Serve on a hot platter with first-class butter, pepper and
salt. Do not stick a knife or a fork into the meat as this
injures it. Many serve with mushroom, tomato and other
sauces.
//o How We Cook in Los Angeles
TO FRY STEAK
Mrs. T. F. McCamant.
A good tenderloin steak; salt, pepper, flour, suet.
Remove the gristle, and outside parts from the steak.
Pound well. Season and roll in flour, fry in smoking hot
suet a quarter of an inch deep. Turn it as soon as it browns.
When cooked remove to a hot platter and spread over it a
little butter.
Steak fried in this way, if not overcooked, is as whole-
some as when broiled.
BEEF STEAK WITH ONIONS
Mrs. Anna Ogier.
Tenderloin steak or porterhouse; 2 large onions; i table-
spoon of butter; cream, flour, pepper, salt.
Crisp the steak quicklj' on both sides, in a very hot, well-
greased frying pan. Remove it to a dish and keep it hot.
Chop and scald the onions, season with pepper and salt, fry
to a light brown; dredge with flour, and add cream or milk
sufficient to make a nice gravy. Let it come to a boil then
pour it over the steak.
STEAK SINOLAISE
Mrs. Hotchkiss.
Three and one half lbs. beefsteak; i tablespoon vinegar;
3 silver-skinned onions; salt, pepper, flour, lard, parsley,
thyme, sage, bay leaves, garlic.
The steak should be two and a half or three inches thick
and not too large to lie flat in a spider. Sprinkle with salt,
pepper, and vinegar. Make three or four incisions in it and
put small pieces of garlic in them. Let it stand thirty
minutes, then rub it on both sides with sweet lard, dredge
plentifully with flour. Fry brown on both sides, then sprinkle
it with the sweet herbs, and onions sliced thin, cover with
cold water, and stew slowly until tender in a closely-covered
spider. One and a half hours is required for a steak of this
size. Serve with plain boiled rice.
Meats
14.1
BRAISED BEEF
Mrs. Henderson.
Five lbs. fresh beef, (not too lean) ; i onion, sliced ; i car-
rot, sliced ; i quart boiling water ; 2 or 3 sprigs of parsley;
4 cloves, a little celery; pepper, salt.
Cover tightly, cook three hours, adding a little boiling
water if needed.
Serve with horseradish sauce.
BEEF OMELET
Mrs. W. W. Lord.
Three fts. beef (chopped fine); 3 eggs (beaten); 6 crackers
(rolled fine); i tablespoon salt; i tablespoon melted butter;
I teaspoon pepper; sage to taste.
Mix well and form into a loaf. Put a little water and bits
of butter into the pan. Invert a pan over the top and bake
an hour and a quarter, basting occasionally.
DRIED BEEF FRIZZLED IN CREAM
Mrs. F. H. Pieper.
Chipped beef; butter the size of an &ZZ'^ a little flour;
cream.
Melt the butter in a frying pan, stir the beef in it for two
or three minutes, dust in a little flour; add the cream. Boil,
and serve hot.
CORN BEEF BOILED
Mrs. W. J. Brown.
Put the meat in cold water. Boil five to six hours, then
remove the bones. Wrap it in a napkin and put it in a cool
place under a weight to press it. It will be more juicy if
left in the liquor until cold.
LUNCHEON CORN BEEF
Mrs. M. G. Moore.
Thin slices corn beef; i tablespoon butter; i tablespoon
flour; I tablespoon good vinegar; i cup of water.
Put into a frying-pan the butter and flour; cook; stiring
1^2 How We Cook hi Los Angeles
all the while. Add water and vinegar. L,ay the corn beef
into this and cook four or five minutes.
HUNTER'S ROAST
Mrs. R. M. Widuey.
L,eg mutton; i lb. bacon or salt pork. Cut the bacon in
strips about three inches long; make slits, or pockets near the
surface of the mutton, and insert the bacon in such a way
that the fat from it will drain through the mutton while
roasting.
Baste often; allow about 15 minutes to the pound.
TO FRY MUTTON
Mrs. T. F. :McCamaiit.
Mutton; salt; pepper; sugar; nutmeg or cinnamon; flour;
suet.
Take steak from the round of mutton; pound thoroughly;
sprinkle with salt, pepper, a little sugar, a voy little nutmeg
or cinnamon, or both. Roll in flour, fry in hot suet.
Mutton prepared and cooked in this way will pass for
venison at any table.
LEG OF nUTTON BOILED
Mrs. W. J. Brown.
Leg of mutton; boiling water; i tablespoon vinegar; salt;
pepper.
Add the vinegar to boiling water; put in the mutton.
When it comes to the boiling point set it on back of the stove
and let it simmer two and one-half hours. Season with salt
and pepper. Cook until tender, which will take from four to
five hours.
Serve with caper, or ^^z sauce.
SADDLE OF LAMB
Mrs. Liucolu.
Trim off all the pink skin and superfluous fat. Remove
the ends of the ribs, the cord, and veins along the back.
Wipe, and rub the inside with salt, pepper and flour; place it
Meats
143
in the pan, with the inside up, in order to thoroughly cook
the fat. Baste and dredge often. When the fat is brown and
crisp, turn, and cook the upper part till brown. Keep a
buttered paper over it to prevent burning.
SHOULDER OF VEAL
Miss Frances Widney.
Two and one half lbs. veal; Vi cup butter; i cup sweet
cream; toasted bread; pepper; salt; cornstarch.
Heat the butter in a kettle; cut the veal in pieces; fry it
brown in the butter, then add sufficient water to cook it.
When done, thicken the gravy with the cornstarch, and add
the cream. Serve on the toasted bread. This is sufficient
for seven persons.
BREADED VEAL CUTLETS
Mrs. J. M. B.
Trim and flatten the cutlets; season with pepper and salt»
dip in beaten eggs, then in rolled cracker. Fry rather slowly
in butter or beef drippings. Serve on a hot platter, plain, or
with tomato sauce.
HAUNCH OF VENISON-Old Kentucky Huntsman's Recipe
Haunch of venison; y^, lb. butter; salt and pepper.
Put the venison in a large kettle, cover with water, and
boil until tender; drain off the water, put the butter with
salt and pepper in the kettle, set over a moderate fire, and let
brown, first on one side, and then on the other. Venison
cooked in this way retains its natural flavor, and will be found
delicious.
HAH BONES
Mrs. Jessie Beuton Fremont.
"The Funeral of a Ham." This is the startling name
the Germans give their final use of the unsightly "ham-
bones" —too good still to be thrown away, but too ugly to
bring to table.
The bone, itself, goes into the soup kettle and from the
/^/ How We Cook in Los Angeles
broth it flavors, the}- take enough to stew gently, {boiling
fast, kills flavors and hardens meat), the shavings of ham that
had remained on the bone.
Put these in the broth with a Chili pepper, a very little
garlic, soup-herbs and a laurel leaf — pungent, but sparingly
used flavors, and let them assimilate by slozv, steady heat.
Then make mashed potatoes into a lining for a pudding-
dish (you can also use boiled macaroni in the same way;)
and lay in the stewed ham in light layers alternating
with potatoes (or macaroni) and bake so it will look light
and brown, like a potato souffle. There may be some
baking powder to make the brown top crust and sides, or
cream, (I really do not know how it is done, but it should
be brown and raised like a nice dish of baked mashed
potatoes) and sent to the table in the dish in which it was
baked. It is simple enough — most excellent and flavoroiis,
or only fit for a railway eating-station — according to the in-
telligent patience of the cook.
BAKED HAH
Mrs. S. Speedy
Scrape, and wash a nice, plump liam. Mix a paste of flour
and water. Roll it out about an inch in thickness, cover the
entire ham with this, wetting the edges to make them adhere.
Bake three hours.
BAKED HAfl
Everyday Cook Book
Wash and scrape the ham, then cover with cold water and
simmer gently, until the skin can be pulled off (probably two
or three hours). When skinned, and in the dripping pan,
pour over it one teacup of vinegar, and one of hot water in
which one teaspoon of mustard has been dissolved. Bake
slowly two hours, basting often. Then cover the ham all
over to the depth of an inch with brown sugar, pressing it
down firmly. Set it in a very slow oven. The sugar will
soon form a thick crust. It should remain in the oven a full
hour. Then remove from the pan, drain, and place upon a
Meats 7/5
dish. When the ham is cool, but not cold, press it by turning
another flat dish on top with a weight on it. Pressing makes
the ham slice firmly.
BOILED HAH
Mrs. R. M. Widney
Take a ham weighing from twelve to fourteen pounds,
wash thoroughly, cover with cold water, and cook slowly,
from five to six hours. When nearly cold, remove the ham
from the water in which it boiled and draw off the skin. Have
ready six or eight well rolled soda crackers, with which is
mixed about three tablespoons of sugar; spread over ham,
place in a moderately hot oven, for thirtj' or forty minutes.
BROILED HAH
Practical Housekeeping.
Broil slices of ham on a hot gridiron until the fat runs
out, and the meat is slightly brown ; then drop the slices into
a pan of cold water, drain and return to the gridiron; repeat
several times until the ham is done. Place on a hot platter;
add a little butter, and serve at once. Pickled pork and
breakfast bacon may be broiled in the same way.
HAH FOR TOAST
Mrs. S- C. Hubbell.
One-fourth pound lean ham; i tablespoon cream or milk;
I tablespoon melted butter; yolks of three eggs.
Mince the ham, and mix it with the other ingredients; then
stir all together over the fire until the mixture thickens.
Spread on hot toast.
HAfl FOR SANDWICHES
Mrs. \V. W. Ross.
Five pounds ham, boiled and cold; 2 pounds fresh beef
tongue; i tablespoon white sugar; i teaspoon mustard, dry;
I teaspoon pepper; 2 eggs.
Chop the ham and tongue very fine; add the sugar, mus-
1^6 How We Cook hi Los Angeles
tard and pepper. Moisten the meat with the eggs, well
beaten. Spread the mixture between thin slices of buttered
bread. This quantity will make a hundred sandwiches.
ROAST PIG
Mrs. J. M. B.
Select a pig from four to six weeks old. Clean it
thoroughly using a teaspoon of soda in the water you wash
the inside with. Wipe dry and stuff with a dressing made of
bread crumbs highly seasoned with butter, sage, salt and
pepper. Sew it up. Skewer the fore legs forward, and the
hind legs backward. Rub it over with butter, and sprinkle
with salt, pepper and flour. Put it in a dripping pan with a
little water and bake about three hours, basting often. It is
not necessar)^ to have the oven very hot at first; be careful
not to let it burn. When done, place it on a platter; garnish
with parsley and put an apple or small ear of corn in its
mouth.
ROAST 5PARE RIBS
Trim off the rough ends; crack the ribs across the middle,
rub with salt, sprinkle with pepper, fold over, stuff with plain
turkey dressing. Sew up tightly, put in dripping pan with a
pint of water. Baste frequently, turning once, so that both
sides may be of a rich brown.
TO FRY TRIPE
Take prepared tripe, wash and wipe dry. Cut it four
inches square; dip first in ^"g^, then in flour; fry slowly to a
delicate brown, in butter. Add to the gravy a wine-glass
each of vinegar and water; boil up and pour over the dish
with the tripe.
BROILED TRIPE
Prepare tripe as for frying; lay on a broiling iron over a
clear fire; let broil gently on both sides; Serve on a hot
platter with plenty of butter. Garnish with lemon or parsley.
Meats i^j
TO COOK A CALF'S HEAD
Mrs. T. B.
Tie the brains iu muslin with sweet herbs. Boil brains,
head, haslet, and feet, two hours, adding the liver the last
hour. When nearly done take out the brains, and a portion
of the lights. Chop them with a hard boiled ^%%, season with
salt, pepper, and a little butter, add a little of the broth;
dredge lightly with flour and cook sufficiently to make a
nice sauce. Take up the rest of the meat, remove the bones,
lay it on a dish, and pour the sauce over it.
SALT TONGUE
Miss Parloa.
Soak over night, and cook from five to six hours. Throw
into cold water and peel off" the skin.
FRESH TONGUE
Miss Parloa.
Put into boiling water to cover, with two tablespoons of
salt. Cook from five to six hours. Skin the same as salt
tongue.
BREAKFAST FRITTERS
Mrs. W. W. Ross.
One cup minced meat; i cup sweet milk; i tablespoon
bread crumbs; i tablespoon flour; ^z^, pepper, salt.
Mix and season. Make into small cakes and fry them a
light brown in deep fat.
MEAT CAKES
Mrs. S. J. Peck.
Three cups chopped meat; i cup mashed potato; 2 eggs,
salt, pepper and sage.
To any cold meat chopped fine, add the potatoes, eggs and
seasonings. Work all together; form into cakes, roll in
flour and fry.
y/? How We Cook in Los A^igeles
TO CORN BEEF
Mrs. S. C. Foy.
Take twelve or fifteen pounds of beef, cut from the round;
cut it into four pieces; put into a jar or cask, and cover with
brine made as follows: To one gallon boiling water, dissolve
rock salt until, when cold, a fresh ^^^ will float. Turn a
plate over the meat, and press it down with a stone. One
teaspoon of saltpetre will give the meat a red color. In about
four days, pour off the brine, boil, skim, and cool, and pour
over the meat again. Six days will corn thoroughly.
SAUCES
M. B. W.
Sauces are often a failure, because the flour is not sufii-
ciently cooked. When the flour and water are mixed and
added to the boiling liquid, the sauce should boil at least ten
minutes.
A quicker and better way is to cook the dry flour in the
hot butter, thus insuring a smooth sauce, free from grease,
and of excellent flavor.
HOLLANDAISE SAUCE
Mrs. i;. H. Sanderson.
Butter, size of % egg; i teaspoon flour; yolks of 4 eggs;
I small lime or ^ lemon; salt, red and black pepper to taste.
Put butter in sauce pan, heat till it bubbles, then add
flour, stirring constantly; do not brown. Remove from fire;
stir in with ^^^ whisk the yolks, well beaten. Return to
stove just a moment to set the eggs. Remove from the stove
and add juice of lime or lemon; Season. This must not boil
after the eggs are in or it will curdle. Must be made and
served at once. Fine for an}' fish.
A SIMPLE BROWN SAUCE
Mrs. Henderson.
One tablespoon minced onion; i teaspoon flour, heaped; y^
pint stock; a little butter.
Fry the onion in the butter until it takes color, then
sprinkle in the flour. When that browns add the stock.
Cook it a few minutes and strain.
DRAWN BUTTER •
Mrs. W J. Brown.
Half cup butter; 2 tablespoons flour; i pint boiling water
or milk; i sprig parsley; salt; pepper.
150 How We Cook in Los Angeles
Rub butter aud flour together, put into a sauce pan with
the boiling water; stir constantlj^ until perfectly smooth,
then add the parsley, season, and serv^e.
EGG SAUCE
Mince three or four hard-boiled eggs, and stir them into
drawn butter. If too thick, add a little cream or milk.
CAPER SAUCE
Add two tablespoons of pickled capers to a drawn butter
'sauce. Good for boiled leg of lamb.
SAUCE TARTARE FOR MEAT AND FISH
Mrs. J. J. Ayers.
Half cup Rowland's olive oil; 1 5'olks of raw eggs; 3
tablespoons vinegar; i tablespoon mustard; i teaspoon sugar;
I teaspoon salt; i teaspoon onion juice; y^ teaspoon pepper;
I tablespoon cucumber pickles, chopped.
Beat the eggs, oil and seasoning together like mayonnaise,
then add the pickles.
CHESTNUT SAUCE FOR ROAST TURKEY
Miss Parloa.
One pint shelled chestnuts; i quart stock; i teaspoon lemon
juice; i tablespoon flour; 2 tablespoons butter, salt, pepper.
Boil the chestnuts about three minutes; then plunge into
cold water, and rub off the dark skins. Cook them gently in
the stock until they will mash readily. Mash fine as possible.
Cook the butter and flour in a sauce pan until a dark brown.
Stir into the sauce and cook two minutes.
The chestnuts used are twice as large as the native nut.
All first-class grocers keep them.
GIBLET SAUCE
jStew the neck, liver, heart, and gizzard in a little water,
thicken with butter and browned flour. Season with pepper
and salt; strain. Mince the heart and liver very fine and re-
turn to the sauce. Serve ver}^ hot.
Sauces 751
OYSTER SAUCE
Miss Parloa.
One pint oysters, 3 tablespoons butter; i heaping table-
spoon flour; I tablespoon lemon juice; salt, pepper, a speck
of caj^enne.
Wash the oysters in enough water with the addition of the
oyster liquor to make a pint, boil, and skim. Stir the butter
and flour in a sauce pan, until of a dark brown. Add the
skimmed liquor, boil up- add the other ingredients, boil up
once more, and serve.
SAUCE PIQUANTE FOR BOILED TONGUE
Mrs. T. F. McCamant.
One-half cup of vinegar; 2 large onions; 2 tablespoons
sugar; i tablespoon butter; pepper, salt, water.
Slice the onions fine; stew them in the vinegar, and water
enough to cover. Boil until tender, and mash them smooth.
Add sugar and butter, cook until quite thick, stirring con-
stantly; season with pepper and salt. This forms the base of
several sauces. One is made by adding an equal quantit}' of
the gravy from roast beef, mutton, or turkey.
BECHAHEL SAUCE
Mrs. Henderson.
One tablespoon flour; 3 or 4 tablespoons good thick
cream; i pint of veal stock; Y^ of rather small onion; Y^ oid,
turnip; ^ of a good-sized carrot; 2 sprigs parsley; Y\ of a
bay-leaf; Y^ ^ sprig of thyme; 3 pepper-corns; Y lump of
sugar; a small blade of mace; i oz. butter, size of walnut.
Put butter into a stew-pan, and when hot add to it all the
ingredients but the stock, mace, flour and cream fry
this slowly until it assumes a yellow color; do not
let it brown, as the sauce should be white when done;
stir in the flour, which let cook a minute, and add the blade
of mace and the stock, (boiling) from another stew-pan.
After it has all simmered about five minutes, strain it
through a sieve without allowing the vegetables to pass
1^2 How We Cook in Los Angeles
through; return the strained sauce to the fire, reduce it, by-
boiling, about one-third; add the cream and the sauce is
ready.
HORSERADISH SAUCE
One-half cup grated cracker; )A, cup grated horseradish;
I cup cream; i tablespoon fat from cooked meat; salt, pepper.
Simmer together fifteen minutes.
Serve with braised beef.
MUSHROOn SAUCE
Mrs. M. B. Welch.
Put a tablespoon of butter and a tablespoon of flour in a
saucepan over the fire. Stir until the flour is well browned.
Add very slowly the juice from half a can of mushrooms,
and sufficient hot beef stock to make the sauce the proper
thickness; season with pepper, salt and a teaspoon of lemon
juice; Add a half can of mushrooms, simmer a few minutes,
and serve.
MINT SAUCE
Mrs. Henderson.
Put four tablespoons of chopped mint; 2 tablespoons of
sugar, and a quarter of a pint of vinegar into a sauce-boat.
Let it remain an hour or two before dinner, that the vinegar
may become impregnated with the mint.
CHESTNUT SAUCE
Mrs. Lincoln.
Remove the shells from one pint of large chestnuts;
scald or boil them three minutes to loosen the skin. Remove
the skin; break them in halves, and look them over carefully.
Cook in salted boiling water or stock till very soft. Mash
fine in the water in which they were boiled. Cook i table-
spoon flour in two tablespoons brown butter, stir into the
chestnuts and cook five minutes, Add salt and pepper to
taste.
Sauces 153
BREAD SAUCE FOR GAME OR MEATS
Mrs. Frank Phillips.
Two cups milk; i cup bread crumbs; 2 tablespoons butter;
I teaspoon salt; J 3 teaspoon pepper; ^ onion.
Dry the bread in the oven. Roll it into coarse crumbs;
sift and put the part which goes through the sieve (about one
third) to boil with the milk and onion. Boil ten or fifteen
minutes. Add one tablespoon of the butter, and the season-
ing. Skim out the onion. Fry the remainder of the crumbs
in the rest of the butter, which must be very hot. Stir over
a hot fire two minutes, being careful not to burn, cover the
breasts of the birds with these. Pour the sauce around the
birds, or serve separately.
THICK CREAfl SAUCE FOR CROQUETTES, ETC.
Mrs. C. H. Walton.
One pint hot cream; yi teaspoon salt; 2 even tablespoons
butter; ^ saltspoon white pepper; 4 heaping tablespoons
flour; ^ teaspoon celery salt; a few grains of cayenne.
Scald the cream. Melt the butter in a granite saucepan.
When bubling, add the dry flour. Stir till well mixed. Add
one third of the cream, and stir as it boils and thickens. Add
more cream and boil again. When perfectly smooth, add the
remainder of the cream. The sauce should be very thick,
almost like a drop batter. Add the seasoning, and mix it
while hot with the meat or fish.
VEGETABLES
A C. B.
All vegetables are best when fresh and crisp; celery,
lettuce, cucumbers, and radishes should be kept in cold
water. New potatoes should be prepared just before cooking
and put on in boiling water. Old potatoes should be peeled
and put into cold water an hour before cooking; then drain
off the water and put into cold water and set over the
fire; when they are barely done, drain off the water and set
on back of the stove. A small quantity of caj'enne pepper
put into the water when cooking cabbage and onions will
somewhat neutralize the disagreeable odor.
ASPARAGUS ON TOAST
Mrs. G. W. White.
Asparagus; soda; salt; pepper; butter; cream or milk;
toasted bread.
Cut off the hard ends. Boil the rest whole with a very
little soda in the water, which will preserve the color, make
tender, and improve the flavor. Boil until tender. Season
with butter, pepper and salt. Spread on hot buttered toast,
and pour over it hot cream or milk.
AHBUSHED ASPARAGUS
Mrs. Willard H. Stimson.
Three bunches asparagus; stale light rolls; only the
tops are used; 3 eggs; i pint milk; pepper; salt; a tablespoon
butter.
Boil asparagus twenty minutes, and drain. Take out the
inside of the rolls, and put the tops in the oven to dry. Stir
the beaten eggs into the boiling milk with the butter, pepper
and salt to taste. Add the asparagus, cut in small pieces,
fill the tops with the mixture and serve hot.
Vegetables 155
ARTICHOKES
Mrs. Lincoln.
The Globe Artichokes are thick, fleshy-petalled flowers
which grow on a plant that resembles the thistle. The
thickened receptacle and scales of the involucre form the
edible portion. Soak the artichokes, cut oflf the outside
leaves, trim awa}' the lower leaves, and the ends of the others.
Cook in boiling salted water, with the tops downward, half
an hour. Drain, remove the choke — or internal filamentous
portion — and serve with drawn butter.
BEETS
Mrs. Henderson.
Be careful not to prick, or cut the skin before cooking, as
the}^ will then lose their color. Put them into boiling water,
and boil until tender. If they are served hot, season them
with butter, pepper, and salt; if cold, slice and pour vinegar
over them, or cut in dice, and mix with other cold vegetables
for a salad.
STRING BEANS
Mrs. W. B. Abernethy
One and a half quarts beans; i small onion; i tablespoon
(rounded) lard; i heaping teaspoon sugar; salt, pepper, and
a little flour.
String the beans carefully and break in small pieces. Put
the lard in a large skillet and when very hot put in the onion,
chopped fine, and cook brown ; have ready the beans
thoroughly washed and drained, put in the skillet and cover
very closely. Allow them to cook for ten or fifteen minutes,
stirring once or twice to prevent burning; then cover with
boiling water and cook until tender. If the water needs
replenishing be sure it is boiling. When cooked season with
salt, pepper, and teaspoon sugar, and sift in a little flour.
zjd How We Cook in Los Angeles
STRINGED BEANS
Mrs. Helen Widney Watson.
One quart beans; ^ cup cream, more is better; i table-
spoon butter; salt, pepper.
String, wash, and slit the bean pods lengthwise, cover
them with cold water, and cook until perfectly tender. Drain
off any water that may remain. Cook dry, being careful not
to burn. Add the butter. Stir for a moment or two, then
add the salt, pepper and cream.
BOSTON BAKED BEANS
Mrs. W. J. Horner
One quart beans; i pound salt pork; i teaspoon saleratus;
I teaspoon mustard; i teaspoon salt; i tablespoon molasses.
Soak the beans over night. In the morning bring them to
a boil; adding the saleratus; then drain, and put them into an
earthen pot with salt pork, molasses, mustard, and salt.
Cover with water and bake four hours adding more water, as
may be necessary.
BAKED BEANS
Mrs. Augusta Kobiuson.
Two cups beans; i scant teaspoon soda ; 3 tablespoons
molasses; 3 inch square salt pork; pinch mustard.
Prepare the beans in the evening and let soak over night.
In the morning drain off the water, put the beans in the bean
jar, add the molasses, soda, mustard, and the salt pork ; cut
in pieces, put on enough water to cover. Put the lid on the
jar and allow them to simmer all day in a slow oven, watching
that the beans do not get dry. This process may be hurried
by parboiling the beans for about two hours before putting in
the bean jar.
MASHED CARROTS
Mrs. W. G. W.
Carrots; butter; pepper; salt.
After scraping and washing the carrots lay them in cold
water half an hour ; then cook tender in boiling water.
Vegetables i§y
Drain, mash with a wooden beetle, work in a good sized piece
of butter, season with pepper and salt. Heap in a vegetable
dish, and serve very hot.
BOILED GREEN CORN
Mrs. W. G. Whorton.
Choose young sugar corn full grown but tender. Strip off
the outer husks, turn back the innermost, carefully pick out
the silk, recover the ear with the thin husk, tie it with thread,
put into boiling salted water, and boil rapidly from twenty to
thirty minutes, according to size and age of corn. Cut off the
stalks close to the cob and send it to the table in a napkin.
Or, the corn may be cut from the cob after it is boiled, and
seasoned with salt, pepper, and butter.
CORN OYSTERS
Mrs. Charlotte L. Wills.
One pint pulp ; ^ teaspoon salt ; 2 tablespoons lard or
butter; a dash of cayenne or black pepper.
Score and press out pulp of sweet corn as for pudding ;
mix well together with salt and pepper. Put the lard or
butter in a frying pan. When hot, drop some of the mixture
into it in little pats; brown, and turn. Serve hot with meats.
Makes a good dish for breakfast or luncheon.
CORN PUDDING
Mrs. J. J. Melius.
One and one-half dozen ears green corn; 3 eggs; i teacup
cream; one teaspoon sugar; Y^ teaspoon salt; pepper; butter
size of an ^gg.
Cut down the center of each row of kernels. Scrape out
pulp, being careful not to get any of the husk. Add the salt,
pepper, sugar, cream and beaten eggs. Bake until of a light
brown.
GREEN CORN PUDDING
Mrs. E. M. Ross.
One dozen large ears of corn; 5 eggs; Yi cup butter; i
quart milk; i tablespoon sugar.
1^8 How We Cook in Los Angeles
Grate the corn from the ears; mix it well with the beaten
yolks of the eggs, then add the butter, sugar, a little salt, the
milk, and last, the well beaten whites of the eggs. Bake slow-
ly for an hour in a covered dish, removing the cover for ten
or fifteen minutes before it is to be served, that it may brown.
CORN PUDDING— As made in Western Pennsylvania.
Mrs. Charlotte L. Mitts. Wiiii'-
One dozen ears sweet corn; i pint milk; i teaspoon salt;
^ teaspoon black pepper; ^4 cup butter.
Score the corn down the middle of each row; press out all
the pulp, leaving the hull on the cob. Mix the pulp, milk,
salt and pepper. Butter a pudding dish; pour in the mixture;
cut up the remainder of the butter and put it in the pudding.
Bake slowly one hour. Serve as a vegetable with meats,
lyess milk than a pint may be successfully used if the corn is
young.
We now have a small wooden frame with steel knife and
teeth fastened in it which scrapes the corn more easil}^ and
quickly.
STEWED CAULIFLOWER
Mrs. M. G. Moore.
One tablespoon butter; i tablespoon flour; i pint of boiling
water; 2 tablespoons vinegar ; 2 eggs (yolks only); a little
salt and pepper; cauliflower.
Boil the cauliflower in salted water ; remove from the fire
before it becomes too tender; drain in sieve. Melt, without
browning, the butter; stir in the flour ; cook, stirring all the
while. Then add slowly the boiling water, vinegar, salt and
pepper. As soon as the mixture boils, put the cauliflower in
it; stir in very carefully the yolks of eggs.
Serve at once.
CAULIFLOWER AND CHEESE
Mrs. M. G. Moore.
Cauliflower; i tablespoon cheese, grated; i oz. butter.
Boil cauliflower, not too tender. Remove from the fire
Vegetables /jp
and place in baking dish in the oven. Put over the top the
cheese and butter, melting it well into the vegetable and
slightly browning.
Sauce: — Two oz. butter ; i teaspoon flour; 2 teaspoons
cream or milk; 2 oz. cheese (grated); 2 eggs (beaten).
Melt the butter, without browning; into this put the flour;
slightly cook it, then add cheese, cream or milk, and eggs,
well beaten. Stir over the fire until all is perfectly smooth.
Do not permit it to boil. Pour over cauliflower.
CABBAGE
Mrs. E. F. Spence.
One cabbage; boiling salted water; yi teaspoon soda.
The cabbage should be fine and of medium size. Wash,
quarter, and put it in a kettle of boiling salted water to which
the soda has been added. Boil twenty minutes. Serve hot.
LADIES' CABBAGE
c. s.
Cabbage; 4 tablespoons cream; i tablespoon butter; i ^g%;
pepper; salt.
Select medium sized heads that feel firm and heavy.
Shave the cabbage very fine, and let it lie in cold salted
water one hour. Drain and place in plenty of boiling water.
Cook rapidly for ten minutes, then drain; add butter, pepper,
salt and cream. Simmer until it is nearly dry. Just before
serving, beat the egg to a cream; stir quickly into the cabbage;
boil up once and serve.
HOT CABBAGE SLAW
Mrs. H. L. Parlee.
One cabbage; i teacup milk; ^ teacup vinegar; butter the
size of a walnut; pepper; salt.
Slice the cabbage fine; put it in a sauce pan with the milk,
butter, salt and pepper. When it boils, add the vinegar;
cover closely and cook slowly until done. Less vinegar may
be used or none at all. If cream is used instead of milk, less
butter is required.
t6o How We Cook in Los Angeles
STUFFED CABBAGE
Mrs. M. J. Dauison.
One bead cabbage; some cooked veal or chicken; i ^%z,
(yolk); salt; pepper.
Choose a large fresh cabbage and cut out the heart; fill
with the veal, or chicken chopped very fine, highly seasoned,
and rolled into balls with yolk of ^ZZ- Then tie the cabbage
firmly together, (some tie a cloth around it, ) and boil in a
covered kettle two hours.
TO COOK EGG PLANT
H. F. G.
Peel, and slice as thin as possible; lay them in salt water
for a few minutes; dry them on a cloth; dust with flour ; and
drop them (three or four at a time) in hot lard. Fry quickly
to a light brown like Saratoga chips. They are nice for
breakfast eaten with tomatoes sliced in vinegar.
STUFFED EGG PLANT
Miss Carrie T. Waddilove.
Four ^'g'g plants ; 3 hard boiled eggs ; i fresh &%% ; i slice
onion; i tablespoon minced salt pork; 3 handfuls browned
bread crumbs; 2 or 3 cloves; garlic; pinch sage; red pepper;
salt; some white bread crumbs.
Scrape the ^^% plant from out the shell and chop with
salt pork, browned bread crumbs, onion, garlic, sage, red
pepper, salt. Fry in a little butter for five minutes; break
in one fresh ^%'g ; then add the chopped boiled eggs. Fill
cases; cover with white bread crumbs. Bake ten or fifteen
minutes. Soak ^'g'g plant in strong salt water several hours
before using. This quantity is sufiicient for eight persons.
HOHE HADE HOniNY
Mrs. M. R. Congdou.
One can of lye potash; i quart water. Dissolve in an
earthen vessel; when settled and clear, bottle for use.
One quart dry corn; 3 quarts water; 3 tablespoons potash
lye.
Vegetables i6i
Shell the corn, rejecting all shrivelled kernels; soak it over
night. Boil half an hour in the water and lye; if at the end
of that time the skins do not slip off easily, boil longer.
Wash the corn in soft water until it is free from hulls; some-
times eight or ten waters are required. Then cook in a
double boiler until soft. Salt to taste.
TO PREPARE HOMINY
Mrs. Cheever, Waukegau, 111.
Two quarts wood ashes; 3 gallons water; 4 quarts corn; salt.
Boil the ashes in one gallon of the water for one hour;
remove from the fire and add the remaining two gallons; be
sure it is cold water; let it settle; skim it and then drain off
the lye; put it in a kettle and add the corn. Boil until the
skins crack; then drain off the water and wash in several
waters, rubbing with the hands until the hulls are removed.
Then cook in water with sufficient salt till tender.
HOniNY GRITS CROQUETTES
Mrs. Heury Smith.
One cup homin}^ grits; 3 cups milk; i teaspoon vanilla;
beef drippings; 3 eggs; i teaspoon salt; 4 tablespoons sugar;
bread crumbs.
Cook the grits with the milk in a double boiler until the
milk has been entirely absorbed; then stir in two of the eggs
well beaten, the salt, sugar and vanilla. Turn out to cool.
When cold, form into cylinders; beat well the remaining ^^^
and dip the C3'linders first in the ^g% then in the bread crumbs
and fry in smoking hot fat. Serve with powdered sugar.
If not for desert, omit the sugar and vanilla.
nusHROons
Mrs. W. J. McCloskey.
Pare the mushrooms and drop them into vinegar and water
to prevent discoloration. The vinegar gives them a tart
flavor and can be increased or diminished to taste. Put in a
sauce pan sufficient butter to cover the mushrooms; when the
butter is brown, drop them in and cook over a rapid fire until
i62 How We Cook in Los Angeles
they begin to brown; then stir in flour and water mixed to a
thin smooth paste. Season with salt and pepper. Cook from
six to ten minutes. Long cooking toughens them.
BROILED MUSHROOnS
H. F. G.
Choose the largest sort; lay them on a small gridiron over
bright coals, stalks upward. Broil quickly. Season with
butter, pepper and salt.
FRIED MUSHROOMS
H. F. G.
Peel; put them in hot butter and heat thoroughly — much
cooking toughens them. Season with butter, pepper and salt.
Serve on buttered toast; a few drops of lemon juice on each
mushroom is an improvement.
BOILED HACARONI
X. Y. Z.
Never make the mistake of washing macaroni before
cooking it. If dusty, wipe it with a dry cloth, then plunge
it in boiling salted water. Boil steadily until it softens suf-
ficiently to break under gentle pressure. Drain in a colander
and hold it under the cold water faucet until the glutinous
coating is removed and the little tubes lie separately in the
dish, then drain, and finish as desired.
ONIONS a la CREME
Mrs. A. C. Doaii.
Onions; butter; breadcrumbs; salt; pepper; sweet cream.
Boil the onions in salted water until tender. Butter a
deep baking dish; fill alternately with a layer of bread crumbs
sprinkled with pepper, salt, and bits of butter, then a layer of
sliced onions, until full, having bread crumbs on top. Cover
with sweet cream. Bake half an hour, or until brown. Serve
hot in the same dish.
Vegetables . zdj
ESCALOPED ONIONS
Mrs. Mondini Wood.
Onions; cracker crumbs; cream; butter; pepper; salt.
Cook thirty sliced onions in salted water until very tender
(they will be more delicate if the water is changed.) Put a
layer of onions in a baking dish, then a layer of crumbs sea-
soned with butter, pepper and salt. Repeat until the desired
amount is prepared, finishing with the crackers. Add a little
of the onion water and sufficient cream to make very moist.
Bake until a light brown.
BOILED ONIONS
Remove the tops, roots and thin outer skin. Put them
in cold water and parboil. Drain, and cook them very
tender in plenty of milk and water, salted. Drain again and
put them in a hot dish. Season with salt, pepper, and bits of
butter.
STUFFED OLIVES
Mrs. T. A. Lewis.
Open olives, take out pits, and stuff with chopped
truffles.
CREAMED PARSNIPS
H F. G.
Parsnips; 2 tablespoons butter; pepper; salt; a little
minced parsley; 3 tablespoons of cream; %, tablespoon of
flour.
Boil the parsnips until tender. Scrape, and slice length-
wise. Put over the fire, the butter and other seasonings.
Shake until the mixture boils, then add the cream, mixed
with the flour, boil once, and pour over the parsnips.
PARSNIPS
Mrs. Alice Curtaiu.
Parsnips; i egg; salt; pepper; butter.
Peel the parsnips, cut thin and cook with a little water,
until dry. Mash fine, and season with butter, pepper and
salt; beat up the ^<g^ and mix with the parsnips while hot,
then fry in butter, or beef drippings or a mixture of both, as
you would potato croquettes. Excellent.
1 6 if. How We Cook in Los Angeles
STUFFED PEPPERS
Mrs. Hugh W. Vail.
Large green peppers; bread crumbs; chopped meat;
butter; grated cheese; tartare sauce.
Remove the seeds from the peppers. Mix the bread
crumbs, meat, cheese, and butter. Stuff the pepper skins
with the mixture and bake until brown. Serve with tartare
sauce.
GREEN PEAS
H. F. G.
Lay them in cold water fifteen or twenty minutes before
shelling. After shelling put immediately into boiling water,
with one or two teaspoons of white sugar. Boil rapidly un-
til the skin begins to shrivel, then turn them into a hot dish
with a little salt, and a small lump of butter.
Peas should not be cooked with seasoning.
BOILED POTATOES
Wash the potatoes just before cooking, put them in cold
salted water and boil until half done, turn the water off, and
pour on fresh boiling salted water. Cook until soft. Take
from the fire, put a tablespoon of cold water in the pot and
pour it off. This method of cooking improves even poor
potatoes, making them soft, and mealy.
POTATOES BAKED IN HILK
Mrs. E. W. Lucas.
Fill a baking dish with sliced potatoes, season with salt,
pepper, and butter, cover with new milk. Bake in a slow
oven, one and one-half hours.
POTATOES au QRATEN
Mrs. C. H. Walton.
Cut potatoes in cubes, mix with white stock and white
sauce, cover with crumbs and bake.
POTATO PUFFS
Mrs. Owens.
One quart mashed potatoes; 2 eggs.
Beat the eggs light; beat the potato, nicely seasoned, until
Vegetables i6^
creamy; then dip up a spoonful of potato, immerse it in the
^•g^ and lay in a baking dish. Cover the bottom of the dish
with these puffs, and brown evenly in a well-heated oven.
CREAMED POTATOES
Mrs. Owens.
Three tablespoons butter; 2 teaspoons flour; i teaspoon
minced parsley; i cup cream, or milk.
Cut cold boiled potatoes in dice. Mix the butter, flour
and cream in a saucepan. When the mixture comes to a
boil, add the potatoes with pepper, salt and parsley. Boil up
once and serve.
HASHED AND BROWNED POTATOES
Miss Ida A. Mayuard.
One quart cold boiled potatoes; i teaspoon flour; salt,
pepper, milk; 2 tablespoons butter.
Chop the potatoes, coarse; sprinkle with flour, season
with pepper and salt and add a little milk to moisten. Melt
the butter in a frying pan; add the potatoes, and cook slowly
until brown on the under side. Fold, and turn out like an
omelet.
STUFFED POTATOES
Miss Ida A. Maynard.
Six medium-sized potatoes; i tablespoon butter; a little
hot milk; salt and pepper to taste.
Bake the potatoes; when done, cut off a small piece at
each end, with a spoon, remove the inside, which mash, and
beat well and moisten with the hot milk; add the butter, and
season with salt and pepper to taste. Fill the skins with this
mixture and brush with melted butter. Brown in the oven.
CREAMED POTATOES
Mrs. A.X. Alien.
Six potatoes; i cup milk; i tablespoon butter; i teaspoon
salt; 4 eggs, whites only: a speck of cayenne; grated cheese.
Boil the potatoes in their skins, peel and mash them while
i66 How We Cook hi Los Ayigeles
hot; add the butter, milk and cayenne. Beat until light,
whip the whites to a stiff froth, stir gently into the potatoes.
Put them in baking dish, dust with grated cheese, bake in a
quick oven until of a golden brown.
RAW POTATO CAKES
Mrs. Owens.
One quart grated potato ; 4 eggs ; i tablespoon flour ; i
teaspoon Cleveland's baking powder.
Peel, and grate the potatoes on a coarse grater as quickly
as possible. Mix with the eggs well beaten, then the flour,
baking powder, and a pinch of salt. Fry by spoonsful in a
frying pan, in hot lard. Turn like griddle cakes. Serve hot.
BAKED POTATOES
Select potatoes of equal size, wash and wipe dry with a
cloth. Bake in a quick oven and serve as soon as done.
POTATO CROUQUETTES
Marion Harland.
Beat mashed potatoes soft, with milk and a little butter ;
whip in the yolk of an ^<g% for every cupful. Season with salt
and pepper. L,et all get cold and stiff. Make into croquettes,
roll in flour, and fry in deep fat.
ESCA LOPED POTATO
Mrs. Nellie King
Three cups mashed potato, hot ; ^ cup milk ; 2 table-
spoons butter; raw ^^Z'^' Pepper; salt; breadcrumbs.
Beat together the potato, milk, ^z%> butter, pepper, and
salt. Fill a baking dish with this mixture. Sprinkle the top
with bread crumbs, and bake fifteen minutes covered. Then
remove the cover and brown five minutes.
PARISIENNE POTATOES
Mrs. Hugh W. Vail.
Cut raw potatoes into small balls, fry them in very hot
lard and sprinkle with salt.
• Vegetables j6j
DUCHKSS POTATOES
X. V. z.
Bight large potatoes; i tablespoon butter; 2 eggs; salt;
cracker crumbs; flour.
Boil and mash the potatoes; mix them with the butter, salt
and raw yolks; stir all together over the fire. When cold, roll
out, using sufficient flour to prevent its sticking to the board;
make into shapes according to fancy. Beat the white of one
e^g with one tablespoon of cold water; dip the potato in this,
roll in cracker crumbs and fr}' in hot lard.
FRENCH POTATOES
Mrs. Orr Haralson.
Potatoes; 2 eggs; yi teaspoon salt; ^ teaspoon pepper; 2
tablespoons flour.
Select small new potatoes of uniform size; scrape them
clean and white; roll them in batter made after recipe given
above. Put a layer in a wire basket and place in a kettle of
smoking hot fat until cooked.
HASHED POTATOES
H. F. G.
Potatoes are not good for mashing until they are fully
grown. Peel and lay them in cold water for an hour before
boiling. Put them in salted boiling water and boil rapidly
until done (not overdone); then turn them quickly into a
colander; drain dry; return them to the drj^ kettle; mash them
smooth; season with salt, a little white pepper, generous piece
of butter, and one, two or three tablespoons of sweet cream.
Set the kettle over the fire, and with a strong spoon, stir the
potatoes until creamy and very light. Serve hot as possible.
MASHED POTATOES BAKED
Heap creamed mashed potatoes upon a flat dish, shaped
into a mound or pine apple; brush lightly with beaten white
of Qgg; brown delicately, garnish the edge of the plate with
parsley.
1 68 How We Cook in Los Angeles^
LYONNAISE POTATOES
H. F. G.
One quart cooked potatoes; 3 tablespoons butter; i table-
spoon chopped onion ; i tablespoon chopped parsley ; salt ;
pepper.
Fry the onion in the butter until it is slightly browned,
then add the sliced potatoes, well salted and peppered. When
thoroughly heated, add the parsley, and cook two minutes.
The onions may be omitted.
SARATOGA POTATOES
Mrs. W. W. Widney.
Pare, and slice potatoes thin as possible, lay them in ice
water for an hour. Then dry them on a cloth. Drop the
slices, few at a time, in deep hot lard, or better still cottolene.
Fry to a delicate brown. Take up with a skimmer, la}' them
on clean soft paper. Sprinkle with salt, and set them in the
open oven, to preserve their crispness. Serve either hot or
cold.
BOILED RICE
X. Y. Z.
Wash the rice, drain, and put in boiling salted water.
Boil twelve minutes, drain, cover with a thickly folded towel,
set in the oven, leaving the door open, and steam it until the
grains are dry and bursting.
SUnnER SQUASH
Mrs. M. R. Siusabaugli.
Young squash ; ^^^ ; cracker crumbs ; corn meal ; salt;
pepper; butter, and lard.
Select solid squash, that have not begun to form seed, cut
them in slices a quarter of an inch in thickness, lay them in
salt and water for a few minutes. Dip each slice into beaten
^ZZ-> roll ill fills cracker crumbs and Indian meal, well salted
and peppered. Fry in hot olive oil, or butter and lard mixed.
Ffy briskly at first, afterwards more slowly until tender.
Vegetables i6p
BAKED HUBBARD SQUASH
O. G. M.
Cut in pieces, scrape out the seeds and soft part. Bake
from one to one and a half hours, according to the thickness
of the squash. To be eaten with butter and salt, like baked
potatoes.
SPINACH
Mrs. W. G. Kerckhoff.
Four bunches spinach; i cup water; )4 tablespoon salt;
2 tablespoons butter; 2 tablespoons dried bread crumbs, or
I tablespoon flour; yi cup cream.
Pick apart leaf by leaf the spinach, and wash thoroughly;
put into a large stew pan with the water, cover closely and
cook for fifteen minutes; then add the salt and cook five min-
utes longer. Remove from fire, turn into a colander, and
press out as much water as possible; then put into chopping
tray and mince very fine. Put butter into frying pan; when
melted, add bread crumbs or flour; stir the mixture until it
becomes smooth and frothy; then add the chopped spinach
and cook for five minutes, stirring constantly; then add the
cream and cook for one minute.
SPINACH WITH CREAM
Mrs. R. L. ilcKnight.
Spinach; cream; sugar; nutmeg; stale bread; salt.
Pick the leaves from the stalks; wash thoroughly; boil in
covered sauce pan with just sufficient water to prevent burn-
ing; add salt, and turn frequently while cooking. When
tender; drain and chop fine, and return to the sauce pan with
sufiicient boiling cream to moisten; add a sprinkling of sugar
and a grating of nutmeg. Stir it until thoroughly hot; then
pile it high in the center of a hot dish. Garnish around the
base with rings of stale bread fried in boiling fat. Serve
very hot.
BAKED SALSIFY
Miss M. E. McLellan.
Salsify; breadcrumbs; milk; butter; pepper; salt.
Boil the salsify until the skin comes off easily. Remove
lyo How We Cook in Los Angeles
the skin; slice. Put into a dish a layer of salsify, and a laj^er
of bread crumbs with a little butter, pepper and salt on each
layer; repeat until the dish is full, having the crumbs on top.
Then pour over it as much milk as the dish will hold and bake
until brown or from thirty to thirty-five minutes.
BOILED SWEET POTATOES
X. Y. Z.
Wash, and put them in salted boiling water, cover close,
and boil rapidly half an hour, longer if the potatoes are large.
BAKED SWEET POTATOES
X. Y. Z.
Boil the potatoes, until they are two thirds done, then peel,
and cut them lengthwise in two or three slices. Lay them in
a buttered baking pan, sprinkle with sugar and bits of butter,
and bake until they are nicely browned.
BROILED TOHATOES
Mrs. M. B. Welch.
Select tomatoes not over ripe, halve them crosswise, dip
the cut side into beaten Qgg, then into wheat flour, and place
them upon a greased gridiron. When well browned, turn
them and cook the skin side until thoroughly done. Put
butter, pepper, and salt on the egg side and serve upon a
platter.
ESCALOPED TOriATOES
Mrs. Adolf Ekstein.
Breadcrumbs; tomatoes; butter; little sugar; pepper, salt.
Put a layer of the bread crumbs in a buttered pudding
dish, then a layer of sliced tomatoes (canned ones will do)
season with butter, pepper, salt, a little sugar; then a layer
of the crumbs, and so on finishing with a layer of crumbs.
Bake three quarters of an hour.
FRIED TOMATOES FOR BREAKFAST
Mrs. T. S. Stanway.
Cut large smooth tomatoes in slices half an inch thick;
Vegetables lyi
dip them in powdered bread crumbs and fry them a light
brown in half butter and half lard.
5TUFFED TOMATOES
H. F. W.
Twelve large smooth tomatoes; i cup bread crumbs; i
tablespoon butter; i tablespoon sugar; i teaspoon salt; i
teaspoon onion juice; a little pepper.
Arrange the tomatoes in a baking pan; cut a thin slice
from the smooth end of each, scoop out as much of the pulp
and juice as possible, without spoiling the shape. Mix this
with the other ingredients. Fill the tomatoes, put on the
tops, and bake slowly, three quarters of an hour. Slip a
pancake turner under them and lift gently on to a hot platter.
Garnish with parsley.
BAKED TOHATOES
Mrs. W. W. Widuey.
Tomatoes; butter; salt; pepper.
Cut a piece the size of a quarter dollar from the stem end
of large smooth tomatoes, put in each a salt spoon of salt,
half as much pepper, butter the size of a nutmeg; set them in
a pan and bake nearly an hour.
Particularly good with lamb, or mutton chops.
BAKED DICED TURNIPS
ISIrs. Adolf Ekstein.
Turnips, cooked in salted water; cream gravy; cracker
crumbs.
Cut the turnips into dice, and cook in the salted water;
when done, put into a colander and douse with cold water;
then place in a baking dish and pour the cream gravy over
them, cover with cracker crumbs and bake until brown.
EGGS AND CHEESE
BOILED EGGS
H. F. W.
Put the eggs in cold water over a moderate fire; if desired
soft, they will be sufficiently cooked by the time the water
reaches the boiling point; if hard, leave them in the water
fifteen minutes, keeping it just below the boiling point.
Cooked in this way the yolks will be dry, mealy and healthful.
BAKED EGGS
Mrs. A. C. Doau.
Six fresh eggs; 6 tablespoons rich sweet cream; pepper,
salt.
Grease an agate pie pan thickly with butter. Break into
it the eggs, and pour the cream between them. Season to
taste, and bake them for four minutes in a hot oven.
BEAUREGARD EGGS
Mrs. Fannie H. Shoemaker.
Five eggs; i tablespoon corn starch; 5 squares of toast;
Vi pint milk; butter size of a walnut; salt and pepper to
taste.
Boil the eggs twenty minutes, remove the shells. Chop
the whites fine, rub the yolks through a sieve. Do not mix
them. Rub the butter and cornstarch together, and stir into
the boiling milk. Add the whites, salt and pepper; lay the
toast on a hot dish, cover it with the white sauce, then with
a layer of yolks, repeat once. Sprinkle the top with a little
salt and pepper. Stand it in the oven for one or two minutes,
then serve.
EGGS BRONILLE
H. F. W.
Six eggs; ^ cup cream; 2 mushrooms; 3 tablespoons
butter; i teaspoon salt; a little pepper; a slight grating of
nutmeg.
Eggs and Cheese //j
Dice the mushrooms, and fr)^ them one minute, in one
tablespoon of the butter. Beat eggs, cream, pepper and salt
together; add the butter and mushrooms. Put this mixture
in a saucepan over a moderate fire, stirring it until it begins to
thicken, then take from the fire and beat rapidly until it be-
comes thick and cream5\ Then heap on slices of toast,
garnish with toast points and serve immediately.
CURRIED EQG5
Mrs. Chas. Capen.
Four eggs; i teaspoon chopped onion; i tablespoon
butter; i heaping tablespoon flour; ]2 tablespoon curry
powder; i cup cream; salt; pepper; bread crumbs. Boil the
eggs half an hour; shell, and slice into a shallow dish. Frv
the onion in the butter, being careful not to burn it; add flour.
and curry powder. Pour the cream on slowl3^ Add salt and
pepper to taste. Simmer until the onion is soft, then pour
over the eggs, cover with buttered bread crumbs and brown,
in the oven. Serve hot.
ESCALOPED EQQ5
Miss H. B. Freeman.
Melt a small piece of butter and two very thin slices of
cheese in a frying pan; break in the number of eggs you wish
to use; drop small pieces of butter over them, season with
salt and pepper, and then sprinkle thickly over the top nice
bread crumbs; place in the oven and let remain until the
yolks are of a jelly-like consistency, then serve.
ASPARAGUS OMELET FOR BREAKFAST
H. F. \V.
Four tablespoons cream; 4 tablespoons asparagus; 4 eggs.
Beat the eggs with the cream, and proceed as for plain
omelet, when ready to fold, spread over it the asparagus; the
soft heads, which have been cooked, cut up, and heated in a
little butter.
77/ How We Cook hi Los Angeles
BAKED OHELET
Mrs. W. J. Brown.
Six eggs; i cup sweet milk; 2 tablespoons flour; butter
size of an ^z%\ ^ pinch of salt.
Stir the flour into a little of the fnilk; add the rest of the
milk and the yolks well beaten, mix thoroughly. Just before
cooking stir in the stiffly beaten whites. Heat the butter in a
spider or earthen baking dish, being careful not to burn it;
pour in the mixture and bake about ten minutes in a moder-
ate oven. Loosen it with a knife and slip it on a hot platter
and serve.
TOHATO OMELET
Mrs. J. H. Joiies.
Six eggs; i cup milk; i tablespoon flour; pinch salt.
Beat the whites and yolks separately. Mix the flour and
milk; add the yolks and then the well-beaten whites, and a
tomato which has been previously boiled, mashed, strained
and seasoned. Place in a well-buttered dish and bake in a
quick oven five minutes.
CHEESE OHELET
Mrs. Anua O'Melveny.
Beat 6 eggs very light, whites and yolks separately. Add
to the yolks i small cupful of warm milk, salt and pepper,
and lastly and lightly, the whites and some rich grated
cheese.
Have a good sized lump of butter heating in the frying
pan, and when very hot pour in the mixture, taking care
that it does not scorch. As soon as it sets, put in the oven
covered, and bake about eight minutes. When done turn
over on a hot platter and serve at once.
A DELICIOUS OMELET
H. F. W.
One small cup bread crumbs; i cup sweet milk; 3 eggs;
I tablespoon butter; a little salt.
Soak the crumbs in the milk over night. In the morning
E^gs and Cheese 775
beat the whites and yolks separately, adding the yolks and
and salt first, then the whites. Stir lightly, and pour into a
shallow frying pan, in which is the hot butter. Fry a light
brown and serve at once. It should be folded almost as soon
as it begins to set, in order to have it light and tender inside.
Substitute cold mashed potato for the crumbs and you have
potato omelet. It may be baked if preferred.
FRIAR'S OriELET
X. Y. Z.
Ten large apples; i egg; butter; sugar; bread crumbs.
Peel, slice, and stew the apples, seasoning them to taste,
with butter and sugar, when cool beat in the ^%%. Butter
thickly the inside of a plain mold that will hold three pints.
Over the butter put an half inch layer of bread crumbs, then
pour in the apple sauce; cover with a thick layer of crumbs;
bake in a moderate oven until brown. Turn out of the
mold, dust with powdered sugar. Serve hot with cream or
sauce.
EGG OHELET
Mrs. John L. Truslow, Santa Barbara.
To each person allow i egg; i even teaspoon butter; 2
tablespoons sweet milk, salt and pepper to taste.
Break the whites of eggs in pudding dish and beat well.
Beat the yelks till light; add melted butter, salt, pepper, and
milk; turn into the whites stirring all the time. Bake in
nice oven ten or fifteen minutes and serve immediately.
WELSH RAREBIT
H. W. W.
One half ft American cheese ; i tablespoon butter ; i gill
milk; i egg, yolk; salt; pepper; mustard.
Grate the cheese, put in a sauce pan with the butter, a
little mustard, pepper, and salt. When the cheese begins to
melt, stir in slowly the milk ; when smooth add the yolk.
Spread the mixture on slices of buttered toast and serve in a
chafing dish.
1^6 How We Cook in Los Angeles
RAREBIT a la SOYER
Mrs. C. J. Ellis.
One half lb rich cheese ; 2 oz. butter ; i teaspoon mustard
(made); salt, little; cayenne, plenty; 2 eggs (beaten).
Stir with wooden spoo?i.
Cut cheese into small cubes, as nearly as possible of a size.
Put eggs in after it is nearly cooked. Serve on hot toast, on
very hot plates.
CHEESE BALLS
O. G. M.
Bread crumbs; salt; pepper; grated cheese; i egg.
Kqual quantities of bread and cheese; season. Mix into a
paste with the egg, roll into balls, and fr}- in boiling oil,
butter, or cottolene.
CHEESE CAKE5
Mrs. M. B. Welch.
One and one half ounces butter; i^^ ounces sugar; i egg\
five drops of almond essence; grated rind of a lemon; a sprin-
kle of nutmeg; i ounce of cracker crumbs; 4 tablespoons milk.
Bake in patty pans lined with puff paste.
CHEESE FONDU
Mrs E. R. Smith.
One fourth lb of cheese; i gill of milk; 3 eggs; butter,
pepper, salt.
Grate the cheese, and heat it in the milk until it is per-
fectly melted. Remove from the fire, add the eggs (beaten)
and seasoning. Put butter in dish and set to melt. When
melted pour in the cheese mixture. Heat in a moderate oven
until it stiffens.
A good luncheon dish.
CHEESE FONDU
E. P. T.
To 2 tablespoons of slightly browned flour, add %
saltspoon mustard, yi saltspoon white pepper, a few grains
Eg^^s and Cheese ijy
cayenne, i tablespoon butter, i saltspoon soda, ^2 cupful
skimmed milk and ^ tb grated cheese. Heat over boiling
water until the cheese is melted, add quickly 3 well beaten
eggs, stir until smooth, put in patty pans or paper cups, bake
quickly and serve very hot.
CHEESE RAflAKINS
Mrs. Fannie H. Shoemaker.
Four tablespoons grated cheese ; 2 tablespoons butter ; i
gill milk ; 2 ounces bread ; 3 eggs, yolks of two, whites of
three; yi teaspoon mustard; cayenne and salt.
Boil the bread and milk, stirring until smooth. Add the
butter and cheese, stirring over the fire one minute. Remove
from the fire, add the yolk and seasoning ; then carefully stir
in the stiffl}' frothed whites, pour into a buttered dish and
bake fifteen minutes in a quick oven.
CHEESE STRAWS
Mrs. C. B. Woodhead.
One cup flour; i cup grated cheese; 2 oz. butter; pinch of
salt; a dash of ca5'enne ; water to make of the consistency
of pie crust dough.
Roll in sheets quarter of an inch in thickness, cut in strips,
and bake in a moderate oven.
CHEESE CROQUETTES
Mrs. F. S. Hicks.
Ten ounces Roquefort cheese ; 5 ounces butter; cream ;
cayenne.
Mix the cheese with the butter, which should be fresh and
not too highl}' salted, add enough cream to give it the consist-
ency of paste. Make it hot with cayenne, but not too hot.
Mould in the shape of small croquettes, and serve with water
crackers, and coffee.
CHEESE AND EGG TOAST
Mrs. M. G. Moore.
One tablespoon cheese ; ^ pint cream or milk ; 2 eggs;
butter; salt, pepper; slices of toasted bread.
ijS How We Cook in Los Angeles
Cut the cheese into small pieces ; put it into the cream or
milk; boil until melted. Season with salt, pepper and butter,
add eggs (well beaten), and remove from the fire, stirring
for a few moments. Spread over the slices of toast.
CHEESE SOUFFLE
H. F. W.
Six ounces Parmesan cheese ; i saltspoon dry mustard ; i
saltspoon white pepper; 2 ounces butter; a pinch of cayenne ;
I gill milk; 2 tablespoons flour; 6 eggs.
Grate the cheese, put it in a sauce pan with the mustard,
pepper, and cayenne. Stir into this mixture the flour and
butter; then add the milk slowly. Put the sauce pan on the
fire and stir the contents until a thick rich cream is formed,
being careful that it does not boil. Remove from the fire, add
the well beaten yolks, then the whites, stiffly frothed. Pour
the mixture into a pudding dish and bake in a moderate oven
twenty minutes. Serve immediately.
CHEESE WITH RICE
One cup rice ; 2)/2 cups boiling water ; i tablespoon salt ;
^ ft) cheese; cayenne; milk; cracker crumbs; butter.
Rub the rice through several waters; put it in the boiling
salted water. Steam until tender, stirring with a fork instead
of a spoon so as not to break the kernels. When the rice is
done, put a layer into a buttered pudding dish, dot it with
shavings of cheese and a speck of cayenne. Repeat until the
rice and cheese are used, having the top layer of cheese. Add
milk to half the depth of the contents of the dish, cover with
buttered cracker crumbs and bake until the cheese melts.
This can be served as an entree witli lamb or as a break-
fast dish.
BREAD
A. C.
There are three important requisites in the composition
of good bread : — good flour, good yeast, and thorough
kneading. Flour should be white and dr3% and sifted before
using. The bowl or pan in which a bread sponge is mixed
should be thoroughly wrapped in a thick cloth, flannel
being preferable.
BREAD
Mrs. W. H. Perry.
One cake Royal yeast ; 6 cups water; y^, cup milk ; i tea-
spoon salt; a small piece of butter; flour.
Make a thin batter of flour and three cups of water; to this
add the yeast which has been softened in warm water. When
light, add the salt, butter, milk, three caps of water, and flour
enough to make very stiff. Let it rise over night. In the
morning add more flour. Knead thoroughly and make into
loaves. This recipe will make most delicious rolls.
YEAST BREAD
Mrs. JI. S. Mathisou.
One cake Magic yeast ; i pint lukewarm water ; i quart
new milk ; i quart cold water ; i tablespoon salt ; 2 table-
spoons sugar; flour; butter or lard.
At noon soak the yeast in the warm water fifteen minutes,
then stir in flour sufficient to make a stiff" batter. Set it in a
warm place (not too warm) until very light. In the evening
scald the milk and add it, with the water, salt, sugar and
flour, enough to knead. Knead it half an hour, then rub the
top of the dough with butter or lard, to prevent its drying.
In the morning knead another half hour, divide into six
loaves, and when sufficiently light bake one hour in a hot
oven. When taken from the oven, wet the tops of the loaves
i8o How We Cook in Los Angeles
with sweet milk, to soften the crust. Do not wrap the bread
in cloths until it is cold.
POTATO YEAST
Honora Fogarty.
Four large tablespoons flour ; i tablespoon salt ; i table-
spoon sugar; )^ salt spoon ginger ; 4 potatoes, medium size ;
2 quarts water.
Cook the potatoes in the water ; when done, mash them
and add with the water to the other ingredients. vStir thor-
oughly. When cool add i cake of Magic yeast soaked in ^
cup cold water.
YEAST BREAD
Honora Fogarty.
One quart lukewarm water ; i pint yeast ; i tablespoon
salt.
Make a sponge, cover carefully, let it stand until ver}'
light, then mix it stiff. L,et it rise one hour ; mold into
loaves. L,et it rise again; bake one hour at least.
This quantity will make four loaves and a pan of biscuits.
GOOD BREAD
H. F. W.
One cake Magic yeast ; i tumbler warm water ; 4 table-
spoons flour; 1^2 cups boiling water; flour; warm water.
Soak the 3'east in tumbler of warm water thirty minutes.
Mix the measured flour in the boiling water. Stir till like
cream. When lukewarm add the yeast; keep this in a warm
place twelve hours. Then add two pints warm water, beat
(not stir) fifteen minutes. Then set it in a warm place to rise
over night. In the morning heat the batter, until lukewarm.
Add flour; knead until it does not stick to the board, When
light, mold into loaves. Bake in a moderate oven forty-five
to sixty minutes.
BREAD STICKS
Mrs. John Wigmore from Mi.ss Parloa.
Four cups flour; % cup butter; i cup boiled milk; }\ cake
Bread i8i
compressed yeast ; 3 tablespoons cold water ; i tablespoon
sugar; i teaspoon salt, scant measure; white of i ^%^.
Melt the butter in the milk. Dissolve the yeast in the
water. Beat the white of egg to a stiff froth. Add all the
ingredients to the flour. Knead well, and let the dough rise
over night. In the morning make into balls the size of large
walnuts. Roll these into sticks a foot long. Place them two
inches apart in long pans. Let them rise half an hour in a
cool place. Bake twenty-five minutes in a moderate oven.
They should be quite dry and crisp,
RYE BREAD
Mrs. T. D. Stimsou.
One quart boiling milk; a little salt; 2 tablespoons butter ;
2 tablespoons sugar ; J4 cake compressed yeast ; ^i cup corn
meal; rye flour; wheat flour.
Add butter, sugar and salt to the milk. When it is luke-
warm; add the yeast, dissolved in a little sweet milk, the corn
meal, and rye flour, until it is stiff" as can be stirred with a
spoon. Let this stand until morning ; then knead. When
light, make into loaves, using a little wheat flour on the
board, and put in pans to rise. This makes two loaves of
very nice bread.
OATriEAL BREAD
Mrs. T. W. Brotherton
One cup oat meal ; i cup warm water ; y^ cup sugar ; i
tablespoon melted butter ; }l cake compressed j^east ; wheat
flour.
The oat meal should be cooked and salted as for the table.
In the evening add the other ingredients, stirring in all the
wheat flour possible. Let it rise over night. In the morning
stir in more wheat flour; put in pans. Let it rise again, then
bake in a moderate oven one hour.
ROLLS
Mrs. C. W. Pendleton.
One pint milk ; 2 tablespoons sugar ; i tablespoon lard,
large; l-z cake compressed yeast; i quart flour; i pinch salt ;
warm water; soda the size of a pea.
i82 How We Cook in Los Angeles
Scald the milk, add lard and sugar. Dissolve the yeast in
a little warm water. When the milk is cool add the yeast
and flour. I^et this batter stand over night. In the morning
add flour to make a dough. Knead this, adding the salt and
soda. L,et it stand two or three hours, then knead again and
mould. I make mine round, and turn one side over the other.
I^et them rise one and a half hours. Bake in a moderate oven.
FRENCH ROLLS
Marian Harlaiid.
One pint milk; 2 eggs; 4 tablespoons yeast; 3 tablespoons
butter; i teaspoon salt; 3 pints flour; or enough to make a
soft dough; i tablespoon white sugar.
Warm the milk slightlj^ and add to it the beaten eggs and
salt. Rub the butter into the flour quickl}- and lightly, un-
til it is like yellow powder. Work into this gradually, with
a wooden spoon, the milk and eggs, then the 5'east. Knead
well, and let it rise for three hours, or until the dough is
light and begins to crack on top. Make into small rolls; let
them stand on the hearth twenty minutes before baking in a
quick oven. Just before taking them them up, brush over
with white of ^z%. Shut the oven door one minute to glaze
them .
SWEETENED FRENCH ROLLS
Mrs. E. B. Millar.
Two cups milk; i cup home-made yeast; 3 tablespoons
sugar; i tablespoon butter; i ^gz-
To the milk, yeast, and beaten ^gg, add sufficient flour
(into which the butter should be worked) to make a stiff
batter. Mix well. Let it rise over night. In the morning
knead it (not too much). Roll out into rounds, fold over,
lay in a pan, cover closely, and set them in a warm place, un-
til very light. Bake quickly in a moderate oven.
VIENNA R0LL5
Juliet Corson.
Four fts. flour; 3 pints milk and water; 3 2 ounce of salt;
Bread j8j
1 3/( ounces fresh compressed \'east, These proportions are
for an ordinar)^ family.
Place the flour in the bread bowl, and in it put the milk,
water and salt; mix with the liquid enough of the flour to
make a very thin batter; next rub the yeast to powder between
the hands, and mix it into the batter; cover the bread closelj^
and let it stand for three-quarters of an hour. At the end of
that time mix in the rest of the flour smoothl5% and let the
dough thus made stand again, closely covered, for two hours
and a half, until it is light and elastic; then cut into pound
pieces, and each pound into twelve equal parts; flatten these
small pieces of dough into squares three quarters of an inch
thick, fold their corners to the center, pinch them down to
hold them, and turn the little rolls thus made over on a board
covered with cloth; let them stand about ten minutes, turn
them up again on a baking sheet, and put them into a hot
oven and bake quickly for about fifteen minutes; when half
done brush them with milk, return them to the oven and
finish baking them.
PARKER HOUSE ROLLS
Mrs. T. D. Stimsou.
One pint boiling milk; i heaping tablespoon butter; i
heaping tablespoon sugar: i even teaspoon salt; ^ cake com-
pressed 5' east; best wheat flour.
Add butter, sugar, and salt to the boiling milk, let it cool
until lukewarm, then add the yeast, and stir in the flour grad-
ually until thick enough to knead. Knead ten minutes, cover
with a cloth, place a heavy pan, or molding board over it; let
it stand until morning. Knead again, and let stand until
ten o'clock, then roll out, cut with a biscuit cutter, butter
half of the upper side and lap over the other; put in a pan,
leaving plenty of room between; when light bake twenty
minutes. This makes three dozen rolls.
BEATEN BISCUIT
Mrs. J. W. McKinley.
One pound flour; 2)4 ounces lard; a pinch of salt; water
to make a stiff" dough.
t8^ How We Cook in Los Angeles
lyay the dough on a molding board, and beat with a roll-
ing pin, adding flour as it softens. Beat until the dough will
crack as it is pulled apart. It will require about five hun-
dred strokes. Make into biscuit the size of a large walnut,
and bake in a moderate oven.
BAKING POWDER BISCUIT
Martha Bashor.
Two pints flour; i tablespoon lard or butter; 2 teaspoons
Cleveland's baking powder — heaped; sweet milk.
Knead little as possible. Bake in a quick oven.
CREAH BISCUIT
, :Mrs. J. M. Stewart.
One quart flour; i coffee cup sour cream; 2 heaping tea-
spoons Cleveland's baking powder; }4 teaspoon soda; a little
salt; sweet milk.
Mix the baking powder in the dry flour, and stir it into
the cream with the soda and salt. Use enough sweet milk
in mixing to make the dough roll easily. Bake in a hot oven.
The above makes a superior crust for strawberry short-
cake. Roll the dough in two equal parts. Put them together,
spreading butter between, that they may separate easily
when baked.
TWIN BISCUIT
Miss Ida A. Maynard.
One pint flour; )4 teaspoon salt; 2 teaspoons Cleveland's
baking powder; i tablespoon butter; milk.
Sift together flour, salt and baking powder. Rub in the
butter. Add enough milk to make a soft dough. Roll thin.
Cut into rounds with a small cutter. Spread these with
softened butter, then cut more rounds, and put one on top of
each of the buttered ones. Bake about ten minutes in a very
hot oven.
GRAHAM SHORTCAKE
Mrs, T. W. Brotherton.
One half cup butter; i cup sugar; >^ cup water or milk;
3 well-beaten eggs; i cup graham flour, (sifted); % cup
Bread 185
white flour; 2 teaspoons Cleveland's baking powder, sifted
with flour.
Delicious with strawberries or raspberries. Cream an
improvement. To be baked in layers — berries added just
before serving.
BROWN BREAD
Mrs. Vida A. Bixby.
Two cups corn meal; i cup graham flour; i cup white
flour; 2 cups sour milk; i cup molasses; 2 eggs; i teaspoon
soda; salt; i cup raisins.
Mix together the corn meal, graham and white flour.
Add milk; molasses, eggs, soda, and a little salt. Raisins
should be put in last, if used at all. Their use is optional.
Steam four hours. Brown in oven one half hour.
BOSTON BROWN BREAD
Mrs. J. J. Melius.
Two cups corn meal; i cup r3'e flour, or sifted graham;
2 cups sweet milk; i cup sour milk; ]/z cup molasses; Yi
teaspoon salt; 2 tablespoons melted butter; i teaspoon soda,
dissolved in a y'l cup of hot water.
Pour the mixture into a buttered tin and steam three
hours, then bake twenty minutes, leaving on the cover. Be
careful to keep the water boiling.
STEAMED QRAHAH BREAD
Mrs. H. Z. Osborne.
One and one half teacups sour milk; i ^zz; i teaspoon
saleratus; ^ cup sugar; ^ cup molasses; Y-z teaspoon salt;
shortening, the size of an ^^%.
Stir in enough graham flour to make a thin batter, then
add the 0.%% well beaten, and stir in wheat flour until the
batter is thick. Put it in a well-greased tin. Steam two
hours, then brown it in the oven.
SOUTHERN RICE BREAD
Mrs. S. T. Rorer.
Three eggs; i^ pints milk; i teaspoon salt; i pint white
1 86 How We Cook in Los Angeles
corn meal; i tablespoon melted butter; i cup cold boiled rice;
2 teaspoons Cleveland's baking powder.
Mix and beat well. Add the baking powder last. Bake
in round, shallow pans (well greased) thirty minutes. Serv^e
hot.
THE REAL OLD CORN PONE
Mrs. M. A. Gibson.
Corn meal; molasses; salt; boiling water.
Make a thin mush; when cool, stir in meal until about as
thick as graham bread dough — (a stiff batter). Add a little
salt, and a little molasses to sweeten. Pour into a well-greased
Dutch oven, and put in a warm place to rise. When light,
it will be raised in the middle and break in little cracks all
over the top, have the coals of fire ready to put on top and
under the oven. • Stand it with one side to the fire for a short
time, then turn it a little, and continue turning it until everj^
part has been exposed to the fire. When carefuU}^ made this
is delicious.
CORN BREAD
Mrs S. J. Peck.
Two cups sour milk; i cup flour; ^ cup warm water; 2
^&SS; Yz teaspoon soda; i teaspoon salt; corn meal.
Mix flour, milk, salt and eggs. Stir in sufficient meal to
make a stiff batter. Add the soda, dissolved in warm water,
last. Pour the mixture into a hot pan well greased. Bake
to a nice brown. To be eaten hot.
STEAHED CORN BREAD
Mrs. D. S. Dickson.
Two cups corn meal; 2 cups buttermilk; i cup syrup; i
cup flour; i teaspoon soda, (dissolved).
Steam three hours.
CORN PONE
Mrs. R. C. Hunt.
Two cups corn meal — heaped; i cup flour; 2j4 cups sweet
milk; 2 tablespoons white sugar; i tablespoon lard; 2 tea-
spoons Cleveland's baking powder; i teaspoon salt; 3 eggs.
Bread rSj
Beat all together very thoroughly, adding the stiffly
frothed whites of the eggs last. Pour into a well-greased
dripping pan and bake in a hot oven. Good.
SOUTHERN HOE CAKE
Mrs. James Foord.
Two cups corn meal — fresh; i teaspoon salt; boiling water.
Scald the meal by pouring boiling water on it. It should
not be stiff. Pour into a shallow pan, making the cake half
an inch thick. Bake in a hot oven until of a light brown.
JOHNNY CAKE
Mrs. Z. L. Parmelee.
Two cups yellow corn meal; i cup flour; ^ cup molasses;
% cup shortening; 2 cups sour milk; i teaspoon soda; a
pinch of salt.
Beat the mixture thoroughlj^ and pour into tins, that it
may be an inch or more in thickness, before baking. While
baking, after it begins to brown, brush the top with melted
butter. This is a great improvement.
Sweet milk and two heaping teaspoons of Cleveland's
baking powder may be used instead of sour milk and soda.
JOHNNY CAKE
Mrs. I. H. Prestou.
Half cup brown sugar; ^ cup butter and lard — mixed;
Y-z cup wheat flour; ^ pint sweet milk; 2 teaspoons Cleve-
land's baking powder — heaped; ^ teaspoon salt; 2 eggs.
Corn meal to make a batter. Mix the ingredients as for
•cake. Bake three quarters of an hour.
TEA nUFFINS
Mrs. A. C. Radford.
One quart flour; i pint milk; 3 eggs well beaten; 2 table-
spoons melted butter; 2 teaspoons Cleveland's baking powder.
Mix the baking powder with the flour; add the eggs,
butter and milk. Bake in buttered rings in a quick oven.
iS8 How He Cook in Los Angeles '
OATHEAL MUFFINS
Mrs. C. C. Couverse.
One cup cooked oatmeal; i pint flour; Y^, pint milk; ^
cup lukewarm water; % of a yeast cake; i tablespoon sugar r
1 teaspoon salt.
Scald the milk, add sugar and salt. Cool. Add the yeast
dissolved in the water, then the flour mixed with the oatmeal.
Beat thoroughly and let it rise, then beat again. Fill the
pans two-thirds full. Set in a warm place twenty minutes.
Bake thirty minutes in a moderate oven.
nUFFINS, No. 1
Mrs. S. E. Smith.
One pint warm milk; flour; lump of butter, the size of an
^ZZ'^ /^ cup yeast; salt.
Sufficient flour should be used to make a stiff batter. I^et
it rise over night. In the morning before baking, it should
stand in tins half hour. Quick oven.
MUFFINS, No. 2
Mrs. S. E. Smith.
One cup milk; 3 cups flour; 4 teaspoons melted butter;
2 eggs; I teaspoon soda; 2 teaspoons cream tartar.
Dissolve soda in the milk.
FLOUR MUFFINS
Mrs. H. E. Smith.
One and half cups sweet milk; 3 cups flour; i tablespoon
sugar; i tablespoon melted butter; 2 teaspoons Cleveland's
baking powder; i egg; a little salt.
Bake in muffin rings.
ENGLISH MUFFINS
Mrs. I. N. Van Nuys.
Four cups flour ; 2 cups milk ; i tablespoon sugar ; 3 tea-
spoons Cleveland's baking powder; i teaspoon salt; 2 eggs.
Bake in rings on a hot griddle.
Bread i8g
ENGLISH MUFFINS
Mary Roach.
One pint lukewarm potato water ; 2 tablespoons mashed
potato; I large cup yeast; flour; corn meal.
Mix like soft bread dough. When very light, roll and cut
with a large cutter, sprinkle corn meal over the molding
board, leave the muffins upon it until light ; then bake on a
pancake griddle until quite crisp.
CORN nUFFINS
Mrs. Jerome Curtiu.
Two cups flour ; 3 cups milk ; i cup corn meal ; l^ cup
butter; 1 tablespoons sugar; 2 teaspoons Cleveland's baking
powder; salt.
Lard may be used instead of butter. Bake in gem pans,
CORN nUFFINS
Mrs. J. H. Jones.
One half cup butter ; i cup sugar, scant ; 2 cups flour ; 4
€ggs; I pint milk; i cup Indian meal; 2 teaspoons Cleveland's
baking powder.
Cream the butter and sugar, add the eggs, then flour, milk,
etc. Bake ten or fifteen minutes in a quick oven.
GRAHAM GRITS OR CORN MUFFINS
Mrs. Augusta Robinsou.
One cup white flour ; i cup graham grits or corn meal ; i
small tablespoon sugar or molasses; i ^g^; i small tablespoon
melted butter; ^ teaspoon salt; 1 teaspoon soda; 2 teaspoons
cream tartar; sweet milk enough to make a stiff" batter.
Bake in a fairly hot oven. This recipe makes eight or ten
muffins.
WAFFLES
Mrs. W. H. Perry.
One cake Royal yeast ; 2 teacups milk ; V2 teaspoon salt ;
yz teaspoon baking soda; i ^%^; flour; warm water.
Dissolve the yeast in a little warm water, add the milk,
I go How We Cook in Los A^igeles
salt, and flour enough to make a thin batter. In the
morning stir in the soda and egg (well beaten). Bake in
waffle irons.
WAFFLES
Mrs. A. S. Averill.
One pint buttermilk ; i tablespoon sugar ; 2 tablespoons
melted butter; i teaspoon soda, scant; 2 eggs; flour; salt.
Stir flour into the buttermilk until the spoon can rest on
top of the batter. Add sugar, butter, salt, and soda, and just
before baking, the eggs well beaten.
These, as all other kinds of warm breakfast cakes, are
better if mixed over night, adding the soda and eggs in the
morning.
WAFFLES
Mrs. W. B. Holcomb.
One quart flour ; 3 teaspoons Cleveland's baking powder ;
Y-z cup butter; 3 eggs; a little milk.
Sift flour and baking powder together. Rub in the butter,
add sufficient milk to make a stiff batter. Eggs beaten sep-
arately are added last. Waffle irons should be hot and filled
two thirds full.
WAFERS
Mrs. H. K. S. O'Melveny.
One pint flour, prepared is best; i cup milk; i tablespoon
butter; i teaspoon salt.
Rub butter and salt into the flour, wet with the milk, roll
as thin as possible, cut into rounds with a cake-cutter, and roll
again, thinner than possible — they should be translucent.
Transfer them to a floured pan and bake in a quick oven until
delicately browned. Very dainty.
GRAHAM QEHS
Mrs. E. K. Smith.
Two large spoons sugar ; 2 eggs ; i ^4 cups sour milk ; i
teaspoon soda ; a good sized piece of butter.
Rub the sugar and butter together, then add eggs, milk,
and soda. Buttermilk may take the place of sour milk. This
recipe will make one dozen gems.
Bread igr
QRAHAfl GEHS
Mrs. W. B. Holcomb.
One and a half pints graham flour ; i Qgg ; sweet milk ; 3
teaspoons Cleveland's baking powder; i tablespoon butter ; i
tablespoon sugar.
Mix the baking powder in the flour, rub in the butter, add
salt, sugar, and the beaten egg. Stir these ingredients to a
batter with milk. Drop in hot gem pans and bake in a quick
oven.
CORN QEnS
Mrs. \V. M. Dickson.
Two cups corn meal ; 2 cups flour ; 2^3 cups sweet milk ;
2 eggs; ]A cup butter, i tablespoon sugar; 2 teaspoons cream
tartar; i teaspoon soda.
AUNTY'S BANNOCKS
One pint meal ; i pint milk ; i pint water ; 2 tablespoons
sugar; 5 eggs, a little salt.
Scald the meal in the water, add the eggs while hot, bake
one hour. Good.
JOLLY BOYS
Mrs. S. T. Rorer.
One pint yellow corn meal; ^ cup butter; 3 eggs; i pint
warm milk; i yeast cake; 2 tablespoons warm water; ]/2 cup
sugar; flour.
Scald the meal (it should be moist, not wet). Cream the
butter, add the eggs well beaten, then the milk (scalded, and
cooled). Beat, add meal, yeast (dissolved in two tablespoons
of water), sugar, and flour to make a soft dough. Cover, and
set in a warm place over night, or until ver}' light. Make
into balls the size of English walnuts, place on a floured
cloth, and when light (about an hour), fry in smoking hot fat.
Dust with powdered sugar, and serve.
FRITTERS
Mrs. Homer Cooke.
One pint sweet milk; 2 eggs; ^^ teaspoon Cleveland's
fg2 How We Cook in Los Angeles
bakiug powder; i small teaspoon salt; flour; hot fat; maple
molasses.
Use sufficient flour to make a thin batter; fry in hot fat,
and serve with maple molasses.
DELICIOUS PUFFS FOR TEA
Mrs. C. C. McLean.
One pint sweet milk; 6 eggs; a large pinch of salt; flour.
Beat the yolks until they are very light; stir in the milk, salt,
frothed whites, and flour to make a batter about the con-
sistency of boiled custard. Bake in gem pans in a quick
oven.
POP OVERS
Mrs. H. E. Smith.
Two eggs; 2 cups milk; 2 cups flour; a pinch of salt.
Beat very light, drop in hot gem pans, bake half an
hour in a quick oven.
GRIDDLE CAKES
Miss M. E. McLellan.
One quart sour milk; i teaspoon salt; i teaspoon soda; i
tablespoon sugar; 2 eggs; flour.
Mix over night, using enough flour to make a very stiff"
batter; in the morning, add the sugar, the soda dissolved in
warm water, and the eggs well beaten.
ADIRONDACK GRIDDLE CAKES
H. F. \V.
One pint sour milk; i pt. flour; 2 eggs; i teaspoon soda;
Yz teaspoon salt.
Mix flour and milk together; stand over night. In the
morning add eggs well beaten, soda, and salt. Bake on hot
griddle. A delicious griddle cake.
RICE GRIDDLE CAKES
Miss M. E. McLellan.
One small cup boiled rice; i cup sifted flour; 24 cup milk;
I tablespoon sugar; i beaten ^ZZ'^ ^ little melted butter; salt;
I teaspoon Cleveland's baking powder.
Bread ipj
Sift the sugar and baking powder with the flour. Beat
the eggs separately, and add the whites last. If a half pint
cup is used, two eggs will be needed.
CRUMB CAKES
Mrs. T. W. Brotherton.
One and one third cups crumbs of stale bread; 3 cups sweet
milk; 3 eggs; i dessert spoon Cleveland's baking powder;
flour.
Soak the crumbs in the milk over night. In the morn-
ing add baking powder, eggs well beaten, and flour suffi-
cient to make them of the right consistenc}- for baking on
a griddle.
WHEAT CAKES
Mrs. Homer Cooke.
One cup of buttermilk; i teaspoon soda; flour; salt.
To every cup of rich buttermilk, add one small level
teaspoon of soda; salt to taste, with sufficient flour to make a
thin batter; beat until light.
FLANNEL CAKES
Mrs. M. Hagan.
One quart flour; i ^gg; Yo teaspoon soda; sour milk.
Make a batter of the milk and flour; beat the q%^ with
the soda until very light, and add it to the batter.
CORN MEAL PANCAKES
L. C. Goodwiu.
One pint sour milk; i cup flour; i cup corn meal; i tea-
spoon soda; 2 eggs; a little salt.
Beat whites and yolks separately, adding the whites last.
CAKE
Miss Farmer, Boston Cooking School.
In making cake only the best materials should be used ;
and these, with accurate measurements and care in baking,
can hardl}' fail to produce good results.
Pastry flour should always be used, and fine granulated
sugar, unless otherwise specified. If bread flour is used
instead of the pastry, less is required ; allowing a difference
of one tablespoonful for each cupful called for by the recipe.
The materials should first be brought together and prepared
and the pans buttered. Use clarified butter for this, procuring
it b}' melting the butter and carefully turning it off so that
the salt which sinks to the bottom, may be left behind. It is
easier to use a small brush in buttering. The pans may be
papered, if liked, but a thin dusting of flour is just as good,
dredging the pan with flour and then shaking out all that
one can, leaving only as much as will be taken up by the
butter, which will be only a fine dust. Square or round pans
are best for cake, as they are more easily handled and the
cake bakes more evenly. The cake should not be poured into
the pan, but put in by spoonfuls, one in- each corner first and
then in the center, smoothing it over and having the sides
and corners, if anything higher than the center, as they will
cook quicker and shrink more. For baking cake a rather
moderate oven is required for most kinds.
No thermometer has as yet been invented which can satis-
factorily test the heat of the oven, and it must be tested by
the hand or by flour, which if nicely browned in five minutes,
will show the temperature to be just right. If too hot, the
heat may be reduced in any way most convenient, not,
however, by placing water in the oven unless absolutely
necessary as the moisture generated will interfere with the
Cake J g^
proper baking of the cake. Baking cake may be divided into
four stages. In the first quarter the cake should begin to rise.
In the second, it should rise more and brown slightly. In
the third it should rise to its full height, double its height
when first put in the oven, and brown more. In the fourth
quarter it should finish baking and shrink from the pan,
which shows it is done. This last test does not apply to bride
or pound cake, which should be tested with the finger. If it
leaves a depression the cake is not thoroughly baked, but if it
is firm to the touch it is done. A cake should be watched
carefully in the baking, timing by the clock, and turning the
cake as often as necessary; only making sure that each motion
is a gentle one.
FRUIT CAKE
Mrs. Charles Silent.
Twelve eggs; i ft butter; i ft brown sugar; ij^ fts
browned flour; i cup molasses; 3^2 fts raisins; 2 fts currants;
2^2 fts citron ; J j cup currant jelly dissolved in Yz cup hot
water; i teaspoon soda; i teaspoon cloves; i teaspoon cinna-
mon; I teaspoon nutmeg; i teaspoon mace; ^A. teaspoon ginger.
Cream the butter and sugar. Beat the eggs, whites and
yelks separately. Add the beaten yelks to butter and sugar.
Add the soda to the dissolved jelly and hot water. Mix the
fruit with the browned flour and mix all together adding the
spices last. Bake in a very slow oven- for four hours.
FRUIT CAKE
Mrs. .\iina O'Melveny.
Two coffee cups butter ; 4 coffee cups sugar ; 8 eggs, well
beaten ; i coffee cup sour milk ; 5 coffee cups sifted flour ;
I lb raisins, well stoned; i heaping teaspoon soda ; i large
nutmeg, grated ; i teaspoon each cloves, cinnamon, and all-
spice ; I teaspoon each lemon, and vanilla; i ft English cur-
rants, well washed; ^2 ft citron, sliced thin.
Dissolve the soda in two tablespoons of hot water. Cream
butter and sugar together till perfectly smooth. After all the
ingredients except the fruit are put together, beat thoroughly.
>Tf5 How We Cook in Los Angeles
When the fruit is prepared roll it in flour. Then stir into the
■cake batter until well mixed. If you like the flavor of
•crushed orange peel, add a tablespoonful. This quantity will
make four, two-quart pans of cake. Bake in a slow oven.
BLACK FRUIT CAKE
Mrs. J. E. Murray.
One cup butter ; 3^2 cups brown sugar ; V2 cup molasses ;
1 cup milk ; 4 cnps flour ; 4 eggs ; i^^ teaspoons Cleveland's
baking powder ; i ft raisins ; i ft currants ; J^ ft figs ; ^^ lb
citron; 2 teaspoons each cloves, cinnamon and allspice.
Bake slowly.
PLAIN FRUIT CAKE
Miss S. E. Smith, St. Johns, Xew Brunswick, Canada.
One large cup butter ; 2 cups dark brown sugar ; i cup
molasses; i cup water; 3 eggs; 3 heaping cups raisins; i cup
currants; 4^ cups flour; i teaspoon soda, dissolved in water;
a little sliced citron and spice to taste; figs if desired.
PORK CAKE
Dr. Chase, Ann Arbor.
One lb fat salt pork entirely free of lean or rind ; i lb
raisins seeded and chopped fine; }{ lb citron shaved very thin;
2 cups sugar; i cup molasses; i teaspoon soda, powdered and
put in molasses; i oz. each, nutmeg and cloves; 2 oz. cinna-
mon; flour, sifted, enough to give the ordinary consistency of
cake mixture.
Chop the pork very fine ; pour over J/^ pint boiling water.
Add other ingredients and bake slowly. Trj^ with broom
straw. When nothing adheres it is done. If properly cared
for will be nice and moist two months after baking.
THREE PLY CAKE
Mrs. K. D. Major.
Two cups sugar; 3 cups flour ; Yz cup butter ; i cup milk
•or water; 3 eggs, beaten yelks and whites separatelj^ ; i tea-
spoon Cleveland's baking powder ; i cup raisins; i cup currants;
a little citron; i teaspoon molasses; spice to taste.
Cake iQY
Beat butter and sugar together, add milk or water, then
yelks of eggs, flour and yeast powder ; lastly whites of eggs
and flavoring.
Take one third of mixture into another dish and add to it
the fruit and spices. Bake in three layers, with fruit layers
in center, and join while warm either with jelly or white
icing.
WALNUT CAKE
Mrs. M. E. Kerr, Orange.
Two cups granulated sugar ; Y^ cup butter ; -2. cup milk •
3 eggs ; 3 cups sifted flour ; i heaping teaspoon Cleveland's
baking powder ; i cup nut meats, chopped a little ; i cup
seeded raisins, chopped a little.
Sift the baking powder with the flour. Put together in
the usual way. Fill the cake pan with a layer of the cake,
then a layer of raisins upon that, then strew over with a
handful of nut meats, and so on until the pan is two thirds
full. Bake in a moderate oven,
WALNUT FILLING FOR ANY LAYER CAKE
Miss Kate Steveus.
Whites of two eggs beaten stiff"; i cup of walnuts cut fine
with a knife ; i cup seeded raisins ; 8 tablespoons pulverized
sugar; flavor with Watson's extract.
Make a thick syrup of the sugar, when it ropes, pour it
over the whites, beating all the time. Beat till nearly cool,
then add raisins and nuts and spread between layers.
NUT CREAM CAKE
Mrs. M. R. Siusabaugh.
Three eggs; i cup sugar ; i heaping teaspoon Cleveland's
baking powder; 5 tablespoons hot water; \]% cups flour, well
sifted.
Beat the yelks of the eggs and sugar well together, add hot
water and stir in the flour slowly. Then add the whites of
the eggs beaten to a stiff froth, and bake in two layers in an
oven rather hotter than for loaf cake.
Cream for above cake : Chop enough English walnuts
igS How We Cook in Los Angeles
(quite fine) to make one cupful and stir into one half pint of
whipped cream, sweetened and flavored with lemon, to taste.
Spread this between the layers and ice the top.
NUT CAKE
Mrs. Burdette Chandler.
One-half cup butter; 2 cups sugar; 3 cups flour; i cup
sweet milk; 3 eggs, beaten separateh'; 2 teaspoons Cleveland's
baking powder. Flavor with lemon.
Filling: One cup nuts, chopped finely; 3 eggs, whites
only, beaten stiff. Stir together; adding enough sugar to
make filling sufficiently stiff.
Bake cake in layers, and spread filling between.
NUT CAKE
Mrs. A. T. Tuttle.
One pound flour; i pound butter; i pound pulverized
sugar; 10 eggs; i pound any kind of nuts chopped fine;
I pound raisins; i pound currants; ^2 pound citron; 2 nut-
megs. Flavor to taste Beat all together very hard. Bake
three hours Cover top with icing.
FIG CAKE
Mrs. A. C. Goodrich.
One cup butter; 2 cups sugar; 3 cups sifted flour; flavor
with vanilla; i cup milk; 4 eggs — yelks and whites beaten
separately; 3 teaspoons Cleveland's baking powder.
Take ^ the batter, pour into two jelly tins and on each
put a layer of split figs, seeds up. To the other half of the
batter add 2 tablespoons molasses, i cup seedless raisins, ^
cup currants, i teaspoonful cinnamon, % teaspoon of cloves,
a little more flour, and bake in two jelly tins. Put the layers
together with frosting — having a fig cake on top.
FIG CAKE
Mrs. Willard H. Stimson.
Four eggs — w^hitesonly; ^ large cup milk; -i cup butter;
Cake jpp
1% cups sugar; 3 cups flour; i teaspoon Cleveland's baking
powder.
Filling for same. — Two eggs — whites only; i^^2 pounds
figs — chopped; i cup raisins — seeded; i cup walnut meats;
powdered sugar to make a good icing; flavor with vanilla.
BANANA CAKE
Mrs. Homer Cooke, Waukegan, 111.
One and one half cups granulated sugar; ^ cup butter; ^
cup sweet milk; 2 cups sifted flour; i}i teaspoons Cleveland's
baking powder; flavor to taste.
Bake in two layers in large sized tins. Put sliced bananas
on one layer of cake, cover with thick layer of whipped
cream — sweetened to taste, then layer of cake and another
layer of banana and whipped cream.
This cake should be eaten fresh.
IVIARSHMALLOW CAKE
Mrs. Homer Cooke, Waukegan, 111.
Take any favorite recipe for cake and make two good
layers, putting one in the oven before the other; flavor with
lemon.
Use banana marshmallows — if you can get them. Have
them a little warm and place them as close as you can crowd
them on the first layer of cake. Try to have the other layer
just ready, so it will go together hot. Make a lemon icing of
the white of one Qgg, same quantity of lemon juice and sufii-
cient confectioners' sugar to make it the proper consistency.
This cake is better to stand a day or two before eating.
BLACKBERRY CAKE
Mrs. W. J. Browu, Miss Eva Williams.
One cup granulated sugar; ^ cup butter; 3 eggs; i cup
blackberry jam; 3 tablespoons sour cream; 1)2 cups flour; i
teaspoon soda; i teaspoon cinnamon; i nutmeg (grated).
Beat the butter, sugar and yolks of the eggs to a cream;
then stir in the jam, sour cream, soda, flavoring, flour and
200 How We Cook in Los Angeles
the well-beaten whites of the eggs. Bake in two layers
and put together with boiled frosting.
This is a delicious cake. Raspberry or strawberry jam
can be used in place of blackberry.
FROSTING FOR BLACKBERRY CAKE
Mrs. W. J. B.
Two cups granulated sugar; ]/>, cup hot water; whites of
2 eggs.
Boil the sugar and water until it threads from the spoon;
then pour gradually into the stiffly-beaten whites of the eggs.
Beat rapidly to prevent its being grainy. When the right
consistency, spread quickly, as it soon becomes too stiff to
spread smoothly.
CRANBERRY CAKE
Mrs. Gerrard Irvine.
Three cups sugar; iji cups butter; i)4. cups sweet milk;
1J2 pounds raisins; 6 eggs — beaten separately; 2 teaspoons
Watson's lemon extract; 7 cups flour; 2 quarts cranberries;
3 teaspoons Cleveland's baking powder.
Bake very slowly 1^2 hours. Mix as any cake. Cook
cranberries. Remove seeds and skins, and sweeten as for
cranberry sauce. Add to cake mixture. Bake in loaf.
POUND CAKE
Mrs. D. M. Welch.
One pound butter; i pound flour; grated peel of i lemon;
I pound sugar; whites of nine eggs; yelks of seven.
Cream the butter. Add the sugar and well-beaten yelks,
(beat these until very light); then mix in alternately the
flour and stiffly-beaten whites, and add the grated lemon
peel. Bake in a moderate oven.
POUND CAKE
Mrs. W. T. Carter.
One pound pulverized sugar; yi pound butter; lo eggs —
well beaten; 18 ounces flour.
Cake 20I
Rub the butter and sugar well together with the hand,
add the eggs graduall}', and beat well. Flavor with lemon
and then add the flour, stirring gently. Bake in buttered
and paper-lined molds in moderate oven.
POUND CAKE
Aliss M. E. McLellan.
Four eggs — their weight in butter, in powdered sugar and
in flour; a small half teaspoon Cleveland's baking powder.
Cream the butter and sugar together. Add the eggs
beaten — not separatel)'; flavor with mace and extract of
lemon. Bake in cups or gem tins, and cover with icing when
cold.
WHITE CAKE
^•i^„^ Miss Farmer, Boston Cooking School.
One half cup butter; i]4 cup sugar; ]4, cup milk; 5 eggs —
whites only; 2 cups flour — sifted before measuring; i^ tea-
spoons Cleveland's baking powder; }l rounding teaspoon
cream tartar; i teaspoon vanilla.
Cream the butter in a warm bowl, and add gradually the
sugar and milk, also the whites of the eggs beaten until stiff.
Sift the flour together with the baking powder and cream
tartar, and add with the vanilla. Beat thoroughly to give
fineness of texture, and bake half hour in shallow pans.
When done, spread marshmallow paste between and also on
the top.
This will be found an especially nice white cake, and with
the marshmallow filling, which is something new, makes a
very attractive cake.
MARSHMALLOW PASTE— for the above
Three fourths cup sugar; ^ cup milk; y2 teaspoon vanilla;
% pound marshmallows; 2 tablespoons hot water.
Stir the milk and sugar together and boil withotit stirring
for six minutes — counting the time from the moment it begins
to boil all over the surface. Melt the marshmallows, and add
202 Hoiv We Cook in Los Angeles
2 tablespoons of hot water, cooking over hot water until
smooth, stirring meanwhile. Combine the two mixtures,
and beat until stiff enough to spread. Add the vanilla last.
If the sugar is stirred while boiling, it is apt to granulate.
WHITE PERFECTION CAKE
Mrs. R. C. Hunt.
Two cups sugar; V\ cup butter; i cup sweet milk; ^4 cup
corn starch; 3 cups flour; 8 eggs — whites only, (beaten very
stiff); 2 teaspoons Cleveland's baking powder; any flavor
desired.
Beat butter and sugar to a cream, then add the milk, then
the flour and corn starch, with the baking powder mixed
with them. Beat until smooth and white as cream, then
add flavoring, and, last of all, stir in the whites. Do not
beat them in, and do not beat the cake after the whites
are in. Bake in a moderate oven.
This cake may be made richer by adding ^ pound citron
sliced very thin, floured and added just before baking.
DELICATE CAKE
Mrs. Burdette Chandler.
One cup butter; 2 cups sugar; i cup sweet milk; 3 cups
flour; 5 eggs — whites only; 4 even teaspoons Cleveland's
baking powder. Flavor with lemon.
DELICATE CAKE
Mrs. F. M. Vau Doren.
One and half cups sugar; ~i cup butter; Yi cup sweet
milk; i teaspoon cream tartar; J 2 teaspoon soda; 2^^ cups
flour; I pound laisins, stoned and chopped, and laid in
middle of cake; whites of 6 eggs.
Rub butter and sugar to a cream.
BRIDE'S CAKE
Mrs. A. S. Baldwin.
Three cups powdered sugar; i cup butter; 2 cups flour;
y'l cup corn starch, and cup filled up with flour; ^ cup
Cakes ' 20J
sweet milk; 3 teaspoons Cleveland's baking powder; 14 eggs
— whites onl3^
Flavor with rose or bitter almond. Bake little over three
hours.
SNOW CAKE
Mrs. Gerrard Irvine.
One half teacup butter; i teacup sugar; i^ teacups flour
— sifted with i teaspoon Cleveland's baking powder — twice;
y2 cup sweet milk; 4 eggs — whites only.
Flavor with lemon. Cream the butter and sugar well
together. Add the milk, then the flour and lemon extract.
Beat thoroughly, then add the well-beaten whites of the eggs.
Stir them gently in, and bake in moderate oven, being careful
not to open oven door for 20 minutes.
SNOW CAKE
Mrs. Vaughn.
One cup sugar; j4 cup butter; ^ cup sweet milk; 1%
cups flour; 4 eggs — whites only — well beaten; i teaspoon
Cleveland's baking powder.
Flavor with vanilla.
SUNSHINE CAKE
Mrs. F. S. Hicks.
Whites of II eggs; i^ cups granulated sugar, measured
after sifting; yolks of 6 eggs; i cup flour, measured after sift-
ing; I teaspoon cream tartar; i teaspoon orange extract.
This is made almost exactly like angel cake. Beat the
whites of eggs to a stiff" froth and gradually beat in the sugar.
Beat the yelks in a similar manner, add to them the whites,
sugar, and flavoring. Finally stir in the flour. Mix quickly
and well. Bake for 50 minutes in a slow oven. Use a pan the
same as for angel cake, with little knobs on the corners so
that when the cake is turned upside down it will not be flat on
the table, but will allow a current of air to pass around it.
2.o^ How We Cook in Los Angeles
ANGEL CAKE
Hiss Mary Dickson, Petaluma.
Whites of II eggs, beaten to a stiff froth; 2 cups sugar,
sifted once; i}^ cups flour, sifted seve7i times; then add i tea-
spoon cream tartar and sifi again; i teaspoon vanilla or bitter
almond.
When the eggs are read}^ put the sugar in gradually^
beating it well; then add the flour slowly, add flavor. Beat
all very hard, and pour into an ungreased pan. Bake forty
or fifty minutes in a moderate oven. When done turn the pan
with cake, upside down across another pan or dish, so it will
not sweat. Do not take it out of the pan till it is cold. The
baking pan should be new, or one that has never had milk or
grease of any kind in it.
ANGEL CAKE
Mrs. Weiside, (Pastry Cook at Glenwood.)
One cup flour; i teaspoon cream tartar: 1J2 cups sugar; 11
eggs, whites only; i teaspoon flavoring.
Sift the flour with the cream tartar twice. Whip the eggs
to a stiff froth, add the sugar and beat a great deal. Stir in
flour with a spoon. Flavor. Bake in a moderate oven.
Mrs. Weiside has made this cake successfully for fifteen
years, and says if the directions are followed no extra care in
baking is needed.
FEATHER CAKE
Mrs. Wm. J. Robinson, Moncton, Canada.
Four eggs, whites only; ij^ cups sugar; }i cup butter; 2
cups flour; i cup milk; i teaspoon cream tartar; V^ teaspoon
soda. Flavor to taste.
Beat the butter and sugar together with a little of the
milk, add half the flour in which the cream tartar and soda
have been thoroughly mixed, then the remainder of the milk
and flour with flavoring, and lastly the eggs beaten to a stiflf
froth. Bake in a moderate oven.
Cake 20^
CORN STARCH CAKE
Mrs. T. C. Griswold.
Two cups sugar; i cup butter; i cup corn starch; 2 cups
flour; I cup milk; 6 eggs, whites only; i^^ teaspoons Cleve-
land's baking powder. Flavor to taste and bake one hour if
in one cake. A shorter time if in two.
JENNY LIND CAKE
Mrs. F. M. Van Doren.
Two cups sugar; 1 cup butter; i cup sweet milk; i cup
flour; 3 teaspoons Cleveland's baking powder; 12 eggs, whites
only.
SPONGE CAKE
Mrs. D. L. Whipple.
One and one-half cups of sugar; 3 eggs, beaten thoroughly ;
i^ cups flour, sifted three times with '4 teaspoon salt, and 2
teaspoons Cleveland's baking powder; add flour so prepared
to the eggs and sugar, beat well; add -3 cup boiling water
last and bake in medium oven.
CREAH SPONGE CAKE
Miss Ella Kerr, Orange.
One cup sugar; 3 eggs; -i cup sweet cream; i^ cup
flour; I teaspoon Cleveland's baking powder.
Beat the eggs and sugar together, add the cream then the
flour and baking powder. Flavor with lemon.
SPONGE CAKE
Mrs. L- A. Bradish.
Two cups sugar; i cup flour; i cup boiling water; 2 even
teaspoons Cleveland's baking powder; 4 eggs.
Beat the eggs and sugar thoroughly. Sift the baking
powder into the flour and stir into the sugar and eggs, add a
pinch of salt and flavoring, pour in the boiling water and
bake immediately.
SPONGE CAKE
Mrs. D. M. Welch.
One pound pulverized sugar; ^^ pound sifted flour; i salt-
2o6 How We Cook in Los Angeles
spoon salt; lo eggs, beaten separately; grated rind and juice of
I lemon.
Beat both yelks and whites very thoroughly; blend them
lightly and quickly together; add the sugar gradually, then
the lemon juice, rind and salt, lastly the flour. Do not beat
the mixture after the flour is added.
PREHIUn SPONGE CAKE
Miss Lois Dickson, Petaluma.
Three eggs, well beaten; i cup sugar; yi cup milk; i^
cups flour; y^z teaspoon soda; i teaspoon cream tartar; a pinch
of salt; flavor to taste.
SPONGE DROP CAKE
Mrs. W. T. Carter.
Twelve eggs, yelks only; i teaspoon extract lemon; i
pound sugar; i pound and 4 ounces flour; ^ ounce carbonate
of ammonia.
Put the sugar in a wooden bowl, adding the yelks of the
eggs one or two at a time, and beating with your hand.
When all are in, rub thoroughly together, then add the car-
bonate of ammonia, finely pulverized; if necessary dissolve in
a little milk; add flavoring, and then the flour, stirring gently.
Drop on well-buttered and floured tins, in bits the size of a
walnut and bake in a quick oven. When cool cover the drops
with "Royal icing," either tinted, prepared with chocolate or
plain as you may fancy. The chocolate icing is prepared by
adding melted chocolate to the plain icing.
LEMON CAKE
Mrs. \V. J. Brown.
One cup butter; 3 cups sugar; 5 eggs, whites beaten sepa-
rately; I cup sweet milk; 4 cups sifted flour; i teaspoon cream
tartar; i teaspoon soda; or i}4 teaspoon s Cleveland's baking
powder and J 2 teaspoon soda; the grated peel and juice of one
lemon.
Beat the butter, sugar and yolks of eggs to a cream, stir in
the other ingredients, adding the well-beaten whites of eggs
Cake 20J
last. This is a delicious cake and will make two good-sized
loaves.
LEMON CAKE
Mrs. W. M. Dickson.
Three-fourths cup butter; i^^ cups sugar; i^ cup sweet
milk; 2>2 cups flour; 3 eggs; i teaspoon soda; 2 teaspoons
cream tartar.
*
For jelly; take i coffee cup sugar- 2 tablespoons butter; 2
eggs; juice of 2 lemons.
Beat all together and boil until the consistency of jell}'.
For orange cake use oranges instead of lemons.
LEHON CAKE
Mrs. J. W. Gillette.
One cup sugar; ^2 cup butter; ^2 cup milk; 2 cups flour,
sifted; i teaspoon Cleveland's baking powder; 2 eggs. Flavor
with extract of lemon. Bake in layers.
For the jelly — 2 coffee cups of sugar; 2 eggs; 2 table-
spoons batter; 2 lemons, juice only.
Mix lemon juice with the sugar, butter and eggs; boil to
the consistency of jelly. Orange may be used in the same
way.
ORANGE CAKE
Miss Ida Mayuard, Colorado Springs.
Half cup butter; 2 cups sugar; 1)2 oranges; ^ cup cold
water; 5 eggs, yelks of only four; 1^2 teaspoons Cleveland's
baking powder; 2}^ cups flour, sifted with the baking pow-
der.
Cream the butter, add the sugar slowly and beat well,
then the yelks of eggs well beaten. Add to this the juice of
the oranges and the grated rind of one; then the water, then
flour and beat well. Now add the whites of 5 eggs beaten
stiff, and bake in a buttered pan 30 minutes.
Orange frosting — Take the grated rind and juice of one
orange. Let it stand 20 minutes, then add the unbeaten white
of one ^%% and enough confectioner's sugar to make it stiff
enough to spread.
2o8 How We Cook in Los Angeles
ORANGE FILLING— for Layer Cake
Mrs. H. K. S. O'Melveiiy.
Two oranges; i lemon; grate the rinds and add the juice;
I cup cold water; i cup sugar; i tablespoon corn starch mixed
in some of the water. Boil until smooth; and cool before
putting on the cake.
NEAPOLITAN CAKE
Mrs. W. \V. Ross.
One and one-half cups sugar; J^ cup butter; ^ cup milk;
y^ cup flour; 3 eggs. Into this mixture stir chocolate custard
made as follows:
Eight tablespoons Ghirardelli's grated chocolate; 5 table-
spoons granulated sugar; y^ cup of milk. Cook until it thick-
ens a little and beat until cool. Stir this into cake part thor-
oughly. ■ Add to this mixture i^ cups flour and 2 teaspoons
Cleveland's baking powder. Beat thoroughly. Bake in
three layers. Put white icing between the layers and on top.
CHOCOLATE CAKE
Miss Ruth Childs.
One and one-half cups butter; i cup white powdered sugar;
I pound browm sugar; 6 eggs — yelks and whites separately; i
cup sweet milk; 3 cups flour; y pound sliced blanched
almonds; 2 teaspoons Cleveland's baking powder; 33 cake
Ghirardelli's chocolate; i lemon; i teaspoon cloves; i tea-
spoon allspice; i teaspoon cinnamon; i pound chopped
raisins.
Bake slowly one hour and a half.
CHOCOLATE CAKE
Mrs. W. J. Brown.
One cup sugar; ^ cup butter; -3 cup sweet milk; 2 cups
sifted flour; 4 eggs — whites only; i^ teaspoons Cleveland's
baking powder; i square Ghirardelli's chocolate — grated;
flavor with vanilla.
Beat sugar and butter to a cream, then add milk, flour and
baking powder and stir well. Add whites of eggs well-
Cake 2op
beaten. Bake in three layers, two of white and add the
grated chocolate to the third. Bake in a moderate oven.
Place the dark layer between the two white ones. For the
chocolate frosting, make a s3Tup of two cups granulated
sugar; 8 tablespoons water; boil till it threads from the
spoon. Have the whites of two eggs beaten to a stiff froth,
and beat rapidly while pouring in syrup — that the frosting
may be smooth, then add i square of grated chocolate, and
beat till thick enough to spread.
This quantity is sufficient to put between the layers, and
also to cover the cake.
If cocoanut cake is desired, bake cake in three layers with
no chocolate, and put no chocolate in frosting. Put frosting
on each layer, and sprinkle with freshly grated or prepared
cocoanut.
CREAfl CAKE.
Miss Bertha Bessey, Orange.
Five eggs, yolks and whites beaten separately; i tumbler
sugar; i tumbler flour; i teaspoon cream tartar; % teaspoon
soda. Bake in two layers in moderate oven.
When cold, whip a pint of cream; sweeten with yi cup
sugar, flavor with % teaspoon pineapple extract, and spread
on one layer; place the second layer on this; cut in the number
of pieces required and spread the remaining cream over the
top. Serve as a dessert or cake.
MOCHA CREAM CAKE.
Mrs. A. E. Goodrich.
One cup granulated sugar; ^ cup butter; ^2 cup sweet
milk; 1^2 cups sifted flour; i]4 teaspoons Cleveland's baking
powder; 3 eggs, whites only, beaten to stiff froth.
Cream the butter and sugar together; add the milk, then
flour and baking powder; last, the whites of the eggs. Bake
in three layers in a moderate oven.
Filling: Make a scant ^2 cup of strong Mocha and Java
coffee, reserving 2 tablespoons for the icing; to the remainder,
add sweet milk to make one half pint; put this in a double
2/0 How We Cook in Los Angeles
boiler and heat; when cool, stir in i teacup sugar; 2 table-
spoons flour; yolks of 4 eggs, thoroughly beaten together.
Cook 15 minutes, stirring often; when lukewarm, beat in
slowly 2 tablespoons butter. Spread between layers and
finish top with the following icing: Beat together i teacup
powdered sugar and white of one eg^; add the two table-
spoons coffee and beat till light and smooth.
CARAMEL CAKE
Mrs. John Beckwith.
One and one-half cups fine granulated sugar; y^ cup
butter; i cup sweet milk; 2 cups sifted fiour; i large teaspoon
Cleveland's baking powder; 4 eggs, whites only, beaten light.
Work butter and sugar to a cream; add milk, then flour
with baking powder; slowly stir till smooth; add eggs lightly.
Flavor with vanilla, and bake in brisk oven, watching closely.
Caramel for cake: One cup morning's milk; 2 cups "C"
sugar.
Dissolve sugar in the milk, placing on stove to melt
slowly; when it is ready to boil, stir it constantly until it
ropes on the spoon; then remove from the stove and add a
large spoon of butter, a teaspoon of vanilla and beat until it
grains, spread quickly on the cake, which should be in
two layers and cold. The cup for measuring this cake should
be a large coffee cup.
CARAMEL CAKE
Mrs. H. T. Hazard.
One cup butter; 2 cups sugar; 5 eggs, whites only, well
beaten; 2 teaspoons Cleveland's baking powder; i cup sweet
milk; i cup corn starch; 1^2 cups flour; flavor with vanilla.
Stir well until smooth and bake in two long pans.
Filling for this cake: One cup sugar; }i cup water; }{.
cup butter; i teaspoon vanilla.
Boil five minutes without stirring. Remove from the fire
and stir until white and creamy, but not too hard. Place
this filling between the two layers and on top of the cake,
smoothing it quickly in place. Great haste must be made
in order to have this a success.
Cake 211
HACCAROONS
Mrs. John Beckwith.
One pint sugar; i pint flour; i pint almonds, or white of
English walnuts, chopped fine; 4 eggs.
Drop on greased paper and bake a light brown. They will
keep for a long time and are fine.
ALMOND CREAM CAKE
Mrs. George I<. Arnold.
Two cups sugar; }- cup butter; "jA, cup sweet milk; 6-
eggs, whites onl}'; 3 cups flour; 3 teaspoons Cleveland's baking
powder.
lyine the tins wdth paper, and bake in three layers.
Cream for cake: Between the layers, spread a custard
made as follows: One cup milk; ^ cup sugar; let it come to
a boil, and add i ^^g or two yolks and i tablespoon corn
starch; flavor with bitter almonds; and add ^ pound of
blanched and chopped almonds.
For the top and sides, make a boiled frosting of i^ cups
granulated sugar and the whites of two eggs and ornament
the cake with y^ pound of blanched almonds split in two.
BIRTHDAY CAKE
Mrs. J. E. Murray.
One-half cup butter; 2 cups sugar; i cup sweet milk; 3
cups sifted flour; 2 teaspoons Cleveland's baking powder; 4
eggs, whites and yolks beaten separately; whites to be added
last. Flavor with lemon.
NO NAHE CAKE
Mrs. W. W. Lord.
One cup butter; 3 cups sugar. Cream the butter and
sugar together, then add ^ cup sweet milk; 3^ cups flour;
]/2 teaspoon soda, in the milk; i teaspoon cream tartar, sifted in
flour; whites of 10 eggs, put in mixture next to last; flour
last.
2 [2 How We Cook in Los Angeles
VIOLET CAKE
Mrs. H. T. Hazard.
One cup butter creamed; 2 cups sugar; j-olks of 3 eggs; i
cup sweet milk; 3 cups flour; i teaspoon Cleveland's baking
powder; whites of eggs.
Mix in the order given; divide the batter into four equal
parts and bake in four layers. Color half the batter with
violet paste (size of a pea). When baked; lay first a light
layer, then a violet, then light, then violet. Put together
with lemon jelly.
Lemon Jell}^: Beat one egg; add i cup water, the grated
rind and juice of i lemon; pour this slowh' on i cup sugar,
mixed with i tablespoon flour. Cook in double boiler until
smooth like cream.
Frosting: Whites of 2 eggs beaten light with 20 tea-
spoons powdered sugar; flavor with violet extract; color with
violet paste, and decorate with candied violets.
TRNCOLORED CAKE
Mrs. T. C. Griswold.
One and one half cups sugar; 7^ cup butter; -3 cup milk; i^
cups flour; -/i teaspoon soda; i]^ teaspoon cream tartar;
whites of 7 eggs.
Take 73 of the batter and bake for white cake, and put
pink coloring in remaining third. For yellow part, take i cup
sugar; ^ cup butter; ^ cup milk; i cup flour; j-elksof 5 eggs;
I teaspoon cream tartar; j4 teaspoon soda.
Flavor with lemon. Put pink cake in center, white on
each side and j'ellow top and bottom. Put together with cus-
tard or frosting.
LEOPARD CAKE
Mrs. L. M. Wheeler.
Six eggs, whites only; ^ cup of milk; 2 cups powdered
sugar; 3 scant cups of sifted flour; )'2 cup butter; 2 teaspoons
Cleveland's baking powder.
Flavor with lemon. Mix i cup of chopped raisins in ^
cup of the cake batter, and drop it into the cake in spoonfuls
as it is put into the pans.
Cake 2ij
MARBLE CAKE
Mrs. F. H. Pieper.
lyight part — i cup butter; 2 cups sugar; 3 cups flour; ^
cup sweet milk; i teaspoon soda; 2 teaspoons cream tartar;
whites of 7 eggs.
Dark part — i cup butter; i cup molasses; 2 cups brown
sugar; i cup sour milk; 5 cups flour; 2 tablespoons each cinna-
mon and spices; i tablespoon cloves and i nutmeg; i teaspoon
soda; yelks of 7 eggs. If sweet milk is used in dark part add
2 teaspoons cream tartar.
GOLD AND SILVER CAKE
Mrs. D. M. Welch.
Silver part — y^, cup butter; i cup sugar; 4 eggs, whites
only; i^ cups sifted flour; y^ cup sweet milk; i^ teaspoons
Cleveland's baking powder; Yz teaspoon extract of bitter
almond.
Gold cake — Make just the same as the silver, only use the
yelks of 4 eggs and flavor with vanilla instead of bitter
almond.
EXCELLENT CAKE
Miss Josie Kaiser.
Two cups sugar; i cup butter; 4 eggs, well beaten; Y^ cup
corn starch; i cup milk; 4 cups sifted flour; 2 teaspoons
Cleveland's baking powder; 2 teaspoons lemon extract.
Beat sugar and butter to a cream, add eggs and corn
starch, then milk and flour, baking powder and flavoring
last.
BOSTON CREAM PUFFS
Mrs. W. T. Carter.
Pufis — I quart water; 20 eggs; 12 ounces butter 13^ pounds
flour, sifted.
Have water boiling, add butter, then the flour, stirring
briskly. Remove from fire and let cool. When cold add
eggs, one or two at a time, rubbing constantly until the mix-
ture is perfectly smooth, then drop on well-buttered tins and
glaze over with a little milk and yelk of egg. Bake in hot
oven.
ZF/f How We Cook i7i Los Angeles
Cream — 6 ounces pulverized sugar; 4 ounces corn starch; 3
eggs; I quart milk.
Beat eggs, sugar and corn starch together until perfectl}^
smooth. Heat the milk until it boils, then add eggs, sugar,
etc., stirring very briskly to prevent scorching. Let boil a
few minutes then remove from fire. Flavor with lemon. Open
puffs on one side and insert cream with teaspoon. Sprinkle
with sifted sugar and serve while fresh. This makes a very
large quantity.
PLAIN LOAF CAKE
Mrs. A. M. Whaley.
One and a half cups sugar; ^ cup butter; ^{( cup hot water;
Y-i. cup cold water; 3 eggs, yelks and whites beaten separately;
2^ cups flour; i teaspoon Cleveland's baking powder.
Beat the butter and sugar to a cream and add the hot
water. Then add the other ingredients, the whites of eggs
being last.
PLAIN CAKE
Mrs. A. D. Hall.
One cup sugar; i cup sweet milk; yl cup melted butter; i
^Z^', 2 teaspoons Cleveland's baking powder; i pint sifted flour.
Bake ^ of an hour.
CUP CAKE
Mrs. Alice Curtiti.
One and a half cups flour; i cup sugar; Vi cup milk; 2 tea-
spoons Cleveland's baking powder; yelks of 3 eggs and white
of I, using whites of 2 for frosting.
HARQARET'S CAKE
Miss S. E. Smith, St.Jolin, New Brunswick.
Two and a half cups powdered sugar; V^ cup butter; i cup
sweet milk; 3 cups flour; i lemon, juice and rind; i small tea-
spoon soda.
Bake in square or oblong tin and frost with whites of two
eggs beaten stiff with powdered sugar.
Cake 2 /'5
COFFEE CAKES
Mrs. J. W. Hendricks.
One quart flour; i yeast cake, or i cup yeast; 2 eggs; 4
tablespoons sugar; i teaspoon cinnamon; i teaspoon lemon
extract; % pound butter.
Mix with sweet milk, and put in a warm place to rise.
When light roll out quite thin and spread with melted butter;
then sprinkle with sugar and cinnamon, currants, raisins and
citron to suit the taste. Cut into squares, let them rise again
and bake.
COFFEE CAKE
Mrs. D. S. Dickson.
One cup butter; i cup sugar; i cup molasses; i cup seeded
raisins; i cup cold coffee; 3 cups flour; 2 eggs; small quantity
citron, sliced ver}- thin; 2 teaspoons soda; nutmeg and cinna-
mon to taste. Bake slowly \% hours.
BREAD CAKE
Mrs. George Segar, Riverside, Cal
One coffee cup bread sponge; i^ coffee cups brown sugar;
y-z pound raisins; yi pound currants; i cup butter, creamed
with the sugar; 3 eggs; spices to taste; i teaspoon soda dis-
solved in hot water.
Beat whites and yelks separatel)'. Mix thoroughly'. Put
fruit in last. Let it rise until light. Add a little flour if
necessary to make a tolerably stiff" batter. Bake in moderate
oven.
BREAD CAKE
Mrs. W. M. Dicksou.
Two cups bread dough; i^ cups sugar; ^4 cup butter; i
cup raisins; 2 eggs; ^4 teaspoon each salt and soda.
Rub sugar and butter to a cream. Beat the eggs very
light, and mix with the dough. Add a little spice if desired.
Bake when light.
SPICED GINGER CAKE
Mrs Heiiry T. Lee.
One cup sugar; ^ cup butter, or drippings, or both together
beaten to a cream; i cup molasses; 3 small cups flour; i cup
2t6 How We Cook in Los Angeles
very sour milk, 4 days old; 2 heaping tablespoons ginger; 2
small teaspoons soda, stirred in milk; i)^ tablespoons cloves;
yY^ tablespoons cinnamon.
Stir all well together and add J 2 pound of currants dipped
in flour.
"When you have a cake or bread in the oven, do not slam
the oven door, or walk heavily about the kitchen while it is
baking. A fine cake will b? irretrievably ruined by a slight
jar at a certain stage of its baking."
QINQER BREAD— With Yolks of Eggs
:Mrs. M. R. Sinsabaugh.
Seven eggs, yolks only; i saltspoon salt; i cup New
Orleans molasses; i tablespoon lard or butter; i level teaspoon
soda in 3/^ cup hot water; i heaping teaspoon ginger, or about
the same of cinnamon, cloves, allspice and ginger mixed, if
preferred; 3/^ cup brown sugar.
Use flour enough to make the batter of the same consist-
ency as for ordinary loaf cake or muffins. Bake slowly 45
minutes or more if necessary.
OUR MOTHERS' GINGER CAKES
Mrs. Charlotte M. Wills.
Two quarts flour; 3 teaspoons baking soda, sifted with the
flour; I pint New Orleans molasses; 2 eggs; ^ cup brown
sugar; i cup lard; i cup milk; 3 teaspoons ground ginger;
I teaspoon ground cinnamon and cloves.
Heat the molasses and lard. Mix with sugar, milk and
beaten eggs. Stir the mixture well and it will foam. (Keep
out one pint of the flour to roll the cakes in). Add flour and
let it all become cool. Roll out as soft as possible. Cut with
biscuit or fancy cutter and bake in pans in quick oven.
SOFT GINGER BREAD
Mrs. D. L. Whipple.
Four cups flour; 2 cups molasses; 2 cups buttermilk; i cup
thick sour cream; ^ cup butter; 3 eggs; i teaspoon ginger; i
teaspoon soda.
Cake 2iy
FINE SOFT GINGER CAKE
Mrs. J. E. Murray.
One cup butter; i cup boiling water; i cup sugar; i cup
New Orleans molasses; 3 cups flour; i tablespoon ginger, cin-
namon and allspice, mixed; i tablespoon soda, sifted in the
flour; 4 eggs, beaten light and stirred in the last thing.
SOFT GINGER BREAD
Mrs. Vida A. Bixby.
. Half cup molasses; ^ cup sugar; 2 eggs; ^ cup butter; ^
cup milk; 2 cups flour; i teaspoon Cleveland's baking powder;
a sprinkle of cinnamon, cloves, ginger and nutmeg.
FAIRY GINGER BREAD— For the Little Ones
Mrs. T. W. Brotherton.
One cup butter; 2 cups sugar; i cup milk; i tablespoon
ginger; ^ teaspoon soda; 4 small cups flour, sifted.
Beat the butter and sugar together until light, dissolve the
3oda in the milk, mix, and add the sifted flour. Turn baking
pans upside down, wipe very clean, butter well. Spread mix-
ture upon them very thinly, bake in moderate oven until
brown. While still hot cut into squares — with case knife.
Slip carefully off".
GINGER BREAD
Mrs. Louisa C. Carrau.
One cup molasses; i cup brown sugar; 3 cups flour; 3 eggs,
well beaten; i large tablespoon ginger; i large tablespoon
soda; i cup melted butter; i cup boiling water; a little cinna-
mon. Bake twenty minutes.
SPICE CAKE
Mrs Gerrard Irvine.
One cup sugar; i &%%\ i small teaspoon soda; ^ teaspoon
salt; 1/2 cup sour cream; Yz cup buttermilk; ^ teaspoon gin-
ger; ^ teaspoon cinnamon.
GINGER SNAPS
Mrs. J. W. Gillette.
Two cups molasses; i ^%z; i cup butter and lard mixed;
2 teaspoons soda; flour to roll.
2i8 , How We Cook in Los Angeles
Boil the molasses and shortening together five minutes, let
it cool, then stir in the beaten egg and soda, ginger to taste.
Mix soft as possible and roll thin. Will bake in a few min-
utes. These are excellent.
GINGER SNAPS
Mrs. Morrell, Albany, Texas.
One cup sugar; i cup New Orleans molasses; i cup butter
or meat fryings; i tablespoon ginger; i teaspoon soda, dis-
solved in a little water; as much flour as can be stirred, not
kneaded. Pinch off a piece the size of a marble and roll in
the hands, and place in baking tin, leaving quite a space
between to allow for spreading. Bake in a moderate oven and
leave in the pan until they cool enough to snap. Keep the
dough warm.
COOKIES
Mrs. Alex. Fawcett, Ohio.
Two cups sugar; i cup butter; 3 eggs; i teaspoon soda; i
cup sour cream or milk; flour to mix soft. If cream is used
}4. cup of butter is sufficient.
Take sifted flour and mix the butter with it the same as
for pie crust, then add the sugar. Make a cup-shaped hole in
this mixture, and break in the eggs, add the cream (or milk)
in which the soda has been dissolved. If more flour is needed
to roll the dough into thin cakes add what is necessary, but
be careful not to make too stiff". Sprinkle the cakes with
granulated sugar and roll gently in. Bake quickly.
COOKIES
Mrs. R. C. Hunt.
One cup butter; i cup sugar; % cup sweet milk; 4 eggs;
2 teaspoons Cleveland's baking powder; flour to mix quite
soft.
If nut cookies are desired, mix finely chopped nuts into
dough before rolling out.
JUMBLES
Mrs. Gerrard Irvine.
One and one-half cups white sugar; }i cup butter; 3 table-
Cakes 2rg
spoons sweet milk; 3 eggs; y^, teaspoon soda; i teaspoon
cream tartar.
Mix with sufficient flour to roll. Sprinkle with sugar,
cut and bake in quick oven.
BACHELOR BUTTONS
Mrs. S. B. Caswell.
One cup white sugar; ^ cup butter; i^ cups flour; i ^zg.
Flavor with almond. Roll into balls about the size of a
small walnut, roll these in white sugar and place in buttered
tins some distance apart to allow them room to spread. Add
a little more flour if they flatten too much.
This recipe should make between fifty and sixty of these
little cakes. They are very nice.
SAND TARTS
Mrs. C. C. Carpenter.
Two cups sugar; i cup butter; 3 cups flour; 2 eggs, leav-
ing out the white of one.
Cream the butter and beat in the sugar and eggs well.
Add flour. Roll out very thin and cut in diamond shape.
Spread the white of egg on top. Sprinkle wdth sugar and
cinnamon. Press a blanched almond or raisin in the center
of each.
FRUIT COOKIES
Mrs. George Segar, Riverside.
One coffee cup butter; i coffee cup brown sugar; yi coffee
cup molasses; ^ coffee cup sour milk or cream; i coffee cup
raisins; j4 coffee cup currants; 3 eggs; i teaspoon soda; spices
to taste; flour to make a soft dough. Roll thick. Bake in
moderate oven.
CRULLERS
Mrs. Elizabeth Dickey.
Two cups sugar; y^ cup butter; i cup sour cream; i cup
buttermilk; 3 eggs; i teaspoon soda; flavor, or not, to suit.
Beat the eggs well, then add all the ingredients together
220 How H-e Cook m Los Avgeles
and put in all the flour you can knead in. Knead as long as
it will take flour. Now roll as thin as crust for pies, and cut
any desired shape, and fry in hot lard.
The beauty of crullers consists in kneading hard, and roll-
ing thin. This amount will fill a three-gallon jar, and will
keep well.
DOUGHNUTS
Mrs. D. I.. Whipple.
Two cups sugar; i cup sweet milk; 3 eggs; butter size of
walnut; 3 teaspoons Cleveland's baking powder.
Mix with as little flour as possible. Beat yelks of eggs and
mix with milk. Beat whites and mix with batter last. F*ry
in hot lard.
DOUGHNUTS
Mrs. J. E. Murray.
One cup sugar; i cup sour milk; i ^%Z') ^ very little but-
ter; I teaspoon soda; j4 teaspoon cream tartar; i teaspoon
salt; flour to mix soft. Flavor with nutmeg.
RAISED DOUGHNUTS
Mrs. Converse Smith, Boston.
One pint milk; i teacup mashed potatoes; }4 cake of yeast
dissolved in half cup warm water, (not hot) water. Flour to
make stiff batter. Let it rise over night, in the morning add
I cup sugar; i Qgg; 3 tablespoons melted butter, small piece of
soda and little nutmeg. Mold very soft and let rise again,
then cut out or twist them and fry.
ORANGE ICING FOR CAKE
Mrs. H. G. Otis.
One cup sugar; 4 tablespoons water; 2 oranges, rind grated
into juice; add sugar and water, then boil until syrup begins to
string. Beat the white of one egg to a foam, then pour syrup
over it, stirring constantly, and put upon the cake while
warm.
GELATINE FROSTING
Miss Farmer, Boston Cooking School.
Two and a half tablespoons hot water, (boiling); ^4 cup
Cake 22T
confectioner's sugar; % level teaspoon granulated gelatine:
^4 teaspoon vanilla.
Add the granulated gelatine to the boiling water, and when
it is thoroughl}' dissolved add the sugar, vanilla, or other
flavoring if preferred, and beat until of the right consistency
to spread.
This is a frosting quickly made, and does not require the
whites of eggs. If the granulated gelatine cannot be pro-
cured, ordinar}' gelatine maj' be used hy allowing one table-
spoonful.
CHOCOLATE FROSTING
Miss Farmer.
Two squares Ghirardelli's chocolate: 3/^ cup sugar; 3
tablespoons milk; i &%z^ 3'elk onl}-.
Melt the chocolate and add the sugar and the milk, either
hot or cold. Cook in double boiler until smooth and add
the ^^% yelk. Cook for one minute and pour over the cake.
Especiall}^ nice for laj-er cake.
BOILED FROSTING
Miss Ida Maynard, Colorado Springs.
One cup sugar; Yz cup water. Boil together until a thread
will drop from the spoon, then pour this slowlj' on the beaten
white of one &%^, beating all the time. Add one teaspoon
flavoring, and when slighth^ cool spread upon the cake.
ROYAL ICING
Mrs. W. T. Carter
This icing should be made of the finest sugar dust. If
made from common pulverized sugar, it must be run through
a lawn sieve. Work into a soft paste with the whites of eggs,
and flavor with lemon or an\' essence you maj' prefer. Tint to
any shade with vegetable colors, or leave plain. Work the
icing with a wooden spatula, or paddle to such consistency
that when withdrawn the point of icing left behind will stand
erect, or lay like piping.
222 How We Cook in Los Angeles
niLK FROSTING
Mrs. D. S. Dickson.
Five tablespoons milk; i cup sugar. Boil until it will drop
from a spoon like jelly, and cool.
MILK ICING
Mrs. Jerome Curtin.
One cup granulated sugar; 6 tablespoons milk or water.
Put on stove and boil five minutes. Do not stir. Take off
fire and stir briskly until cool. When nearly cold, or when
commencing to thicken, add white of one ^'g'g, beaten stiiF
and flavored to taste.
PUDDINGS AND THEIR SAUCES
BOILED PUDDINGS
Miss K. R. Paxtoii.
Grease the mold very thoroughly and there will be no
danger of sticking. Do not fill the mold as room must be
allowed for the pudding to swell. Put the mold into a kettle
of boiling water. It is not necessary for the water to cover
the mold; half way to the top of mold is sufficient; when the
water gets too low, replenish with boiling water. The kettle
must be covered with a tight fitting lid to keep in steam.
Put a flat-iron on the lid to keep it down tight. On no ac-
count, allow the water to stop boiling. If pudding is boiled
in a bag, dip it in boiling water, wring, sprinkle with flour,
tie up the pudding in the bag leaving room for it to swell.
Bavarian creams, gelatine, corn starch, or any pudding
served in a form; wet mold with cold water; pour out water
but do not wipe the mold; pour in pudding and put in cold
place; when ready to serve, turn it out in dish.
PLUM PUDDING
Mrs. J. P. Widuey.
One quart cracker crumbs; 1)2 cups sugar; i large tea-
spoon cinnamon; i small teaspoon salt; ^ pound currants;
^ pound candied lemon or orange peel — chopped; 3 pints
milk; ^ cup butter; 6 eggs; i nutmeg; i pound stoned
raisins; ^ pound citron — chopped fine.
Pour the milk over the cracker crumbs, beat the yelks of
the eggs, sugar and butter until light, and add them. Stir
in all the fruit, first adding to it a trifle of flour, to prevent
its sticking. Add the beaten whites of eggs last. Butter a
large mold, or two smaller ones, and put in pudding, leaving
room for rising. Cover close and steam five hours. Serve
with hot sauce, or cold hard sauce.
This has proved most excellent, and is enough for 18 per-
sons.
224- How We Cook in Los Aiigeles
ENGLISH RECIPE FOR PLUM PUDDING
Mrs. Mary O. Lerrigo.
Twelve eggs — well beaten; 2 pounds beef suet — chopped
fine; 2 pounds bread crumbs; 1^2 pounds flour; 2 pounds
stoned raisins; 2 pounds currants; i pound sultana raisins;
1 pound sugar; V^ pound candied peel; i nutmeg and Y-z
ounce mixed spices; rinds of 2 lemons grated; i small tea-
spoon salt.
Mik well together and add the eggs. If not moist enough,
add a little molasses and water. Put into buttered molds,
tie up safel)^ put into boiling water, and keep boiling for six
hours.
This will make 3 good-sized puddings.
ENGLISH FRUIT PUDDING
Mrs. H. E. Smith.
One cup chopped suet; i cup seeded raisins; i cup cur-
rants; I cup sour milk; ^A cup sugar; li cup molasses; %
pound citron; i teaspoon soda; small quantity each — nutmeg,
cinnamon and cloves.
Steam three hours.
BLACK PUDDING
Mrs. E. D. Major.
Half pint molasses; J4 cup sugar; }{ cup sweet milk; ^
teaspoon cloves; ^ teaspoon cinnamon; Y^ cup butter; ij^
cups flour; 3 eggs; j4 teaspoon soda.
Steam one hour.
nOLASSES PUDDING
Mrs. D. S. Dicksou
Three cups flour; i cup cold water; i cup seeded raisins;
I cup molasses; ^2 cup butter; i teaspoon soda.
Steam 3 hours and then invite your friends to dinner.
BLACK PUDDING
Mrs. R. J. Widney.
Two eggs — yolks; fi cup molasses; 2 cups flour; i tea-
Puddings and their Sauces 225
spoon cinnamon; i teaspoon cloves; i cup cold water, and i
even teaspoon soda — to be added at the last.
Put in an air-tight steamer, and cook for an hour. Serve
with hard sauce.
PLAIN PLUn PUDDING
Mrs. Col. Mudge.
One cup crackers — rolled fine; i cup raisins — stoned; i
cup molasses; J. 2 cup sugar; small piece of citron — sliced
thin; 2 eggs — well beaten; i teaspoon cinnamon; ]^ teaspoon
cloves; Y^ teaspoon allspice extract; i teaspoon lemon
extract; ^A teaspoon vanilla.
Steam three hours.
5UET PUDDING
Mrs. J. M. Stewart.
One cup milk; i cup raisins; i cup syrup or brown sugar;
y-i cup suet; i teaspoon soda; ilour to make a stiff batter.
Boil steadily three hours. Serve with sauce.
NESSELRODE PUDDING
Miss Ruth Childs.
Three dozen chestnuts; 8 eggs — 5'olks; i pint cream; 2
sticks pounded vanilla; ^2 pint pine apple syrup; little salt;
4 ounces quince citron; 6 ounces pine apple; 6 ounces dried
cherries; 4 ounces Smyrna raisins; ^^ pint whipped cream.
Boil the chestnuts in water; when done, peel, pound and
rub through a sieve; put this pulp into a stewpan with the
eggs, cream, vanilla, pineapple syrup, and a very little salt.
Stir these ingredients over a stove fire until the eggs are
sufficiently set in the custard, then rub the whole through a
Tammy, and put into a basin. Cut the citron and pine-
apple, (previously simmered in the syrup above alluded
to), and place these in a basin with the cherries and raisins.
Allow the fruit to steep for several hours in two wine glasses
cherry cordial. Place the chestnut cream in a freezing pot,
immersed in rough ice, and freeze it in the usual manner;
then add half pint whipped cream and the fruit. Mix the
pudding, and continue working the freezing pot for a few
226 How We Cook in Los Angeles
minutes longer. When the pudding is set firm, put it into
a mold, cover it down and immerse in ice until it is required
to be sent to the table.
FRUIT JELLY PUDDING
Mrs. J. H. F. Peck.
One box gelatine; i pint cold water; 3 lemons; i pint
boiling water; ^ pound white sugar; strawberries; peaches
or bananas.
Put gelatine in a large pitcher, add cold water. Squeeze
lemons into this and throw in the skins. lyCt all stand an
hour, then add boiling water and white sugar. When dis-
solved, strain through a fine sieve or flannel bag. When this
commences to thicken, put a layer of strawberries in a large
dish or mold, then some of the jelly, then a layer of peaches
or bananas, then the jelly again, and so on until the dish is
full. Set away on ice. When ready to use, turn out of
mold, and serve with whipped cream and powdered sugar.
CABINET PUDDING
Mrs. Erneline Childs.
Dried cherries; candied citron; slices of sponge cake;
ratapas or macaroons; 8 eggs — yolks; i pint milk or cream;
6 ounces sugar; rind of i lemon; arrowroot sauce or custard.
Spread the inside of a plain mold with butter, and orna-
ment the sides with the cherries and citron. Fill the mold
with alternate layers of slices of sponge cakes, ratapas or
macaroons; then fill up the mold with a lemon custard, made
with the eggs, milk or cream, sugar, and the grated rind of
a lemon. This custard must not be set, but merely mixed
up. Steam the pudding in the usual way for about an hour
and a half. When done, dish it up either with arrowroot
sauce or a custard.
WALNUT PUDDING
Mrs. M. G. Moore.
Two cups flour; i cup sugar; )4 cup butter; .^^ cup wal-
nuts; ]-2 cup water or milk; i^ teaspoons Cleveland's bak-
ing powder; 3 unbeaten eggs.
Bake and serve with sauce.
Puddings and their Sauces 22y
FIG PUDDING
Mrs. W. H. Workman.
One cup chopped, dried figs; i cup chopped suet; i cup
brown sugar; i cup bread crumbs; i cup flour; ^4. cup milk;
2 eggs; I heaping teaspoon Cleveland's baking powder; salt.
Steam four hours, and serve hot with any sauce desired.
PRUNE PUDDING
Miss M. E. McLellan.
Fifty prunes; 5 eggs — whites; sugar.
Soak prunes over night, then stew until thoroughly done,
and there is but little water left. Rub through a colander.
Sweeten to taste with powdered sugar. Add the whites of
eggs beaten to a stiff froth, and bake 20 minutes. Turn on
to a platter and serve with whipped cream, either as a hot or
cold pudding.
PRUNE SHAPE
Mrs. C. H. Howlaiid.
One quart prune juice; i pint stewed prunes; i box gela-
tine; ^2 cup sugar, unless prunes are sweetened when boil-
ing.
Stew the prunes until tender. Pour off" the juice. Add
to it Ihe gelatine, previously soaked in a little water, then
the sugar, and stir them all together on the stove until the
gelatine is dissolved. Stir in the prunes. Pour into a wet
mold, and when cold and firm serve with whipped cream.
PUFF PUDDING
Miss Miiia Jeviie.
One quart milk; 5 eggs; 5 tablespoons flour; a pinch of
salt.
Whip separately the yolks and whites of the eggs. Pour
the milk (boiling) on the flour and whipped yolks. Slir in
the whipped whites and bake twenty minutes. Serve with
hot sauce.
STEAMED PUDDING
Mrs. W. G. Whortoii.
One cup sugar; i cup sweet milk; i tablespoon butter; i
228 How We Cook in Los Angeles
teaspoon Cleveland's baking powder; i egg; i pint flour; a
little salt.
Steam one hour. Eat with cream and sugar, or a nice
pudding sauce. Very nice with any kind of fresh fruit in it,
■or stewed fruit under it.
QUEEN OF PUDDINGS
Mrs. W. J. Brown.
One pint bread crumbs; i quart milk; i cup sugar; butter
— size of an egg; 4 eggs; i lemon.
Beat the yolks of eggs well, then add milk, sugar, bread
■crumbs, butter and the grated rind of lemon. Put in a
pudding dish and bake 3^ hour. Beat the whites of the eggs
to a stiff froth, adding a cup of powdered sugar and juice of
the lemon. Spread this over the pudding when done, and
replace in the oven and brown slightly. This is good cold;
or, let the pudding get cold, then spread with a layer of cur-
rant jelly before putting on the frosting.
BREAD PUDDING
Marian Harland.
One scant teacup bread crumbs — bread dried in o\en and
rolled; 2 eggs; i pint milk; % teaspoon soda — scant; i
tablespoon melted butter. Flavor with nutmeg.
Soak crumbs in milk. Add butter and soda — dissolved
in a little water, yolks and nutmeg; and last, the whites beaten
stiff. Beat well together, and bake in buttered pan % hour.
Serve with nutmeg sauce.
SWEET POTATO PUDDING
Mrs. A. M. Whaley.
One pound raw sweet potato — grated; 2 eggs; 2 table-
spoons sugar; i teaspoon ginger; ]4. teacup molasses; i
tablespoon butter; milk to make thin batter; any other
spice, if desired.
Mix the ingredients well together — the eggs well beaten —
and bake one and one-half hours.
Puddings a7id Their Sauces 22p
CARROT PUDDING
Mrs. G. G. O'Brien, Riverside, Mrs Harriet J. Meakiii, Sau Uiego.
One cup gyrated carrot — raw; i cup grated potato — raw;
I cup stoned raisins; i even teaspoon soda; Y^ teaspoon nut-
meg: I cup flour; i cup brown sugar; 1/2 cup suet or butter:
^ teaspoon cinnamon; ^ teaspoon cloves.
Mix soda with the grated potato and mix all together.
Steam three hours. Serve with carrot pudding sauce.
SPONGE PUDDING
Mrs. E. R. Smith.
Three eggs; 4 tablespoons flour; ii- pints milk; a little
salt.
Stir the milk, (scalding hot), into the flour, then add the
yolks, then the whites — beaten to a stifi" froth, and bake
immediately for one half hour. Serve as soon as baked with
lemon sauce.
This is a favorite dessert at many tables.
ORANGE PUDDING
Mrs. Hancock M. Johnston.
Juice of 6 oranges; 5 eggs; i coffeecup sugar.
Beat yolks and whites separately. Add the other ingre-
dients and stir well. Bake 20 to 30 minutes in a pan of
water.
ORANGE PUDDING
Mrs. W. \V. Widney.
Two and one half cups hot water; 114 cups sugar; 3 eggs
— yolks; 2 tablespoons corn starch; juice 4 oranges; rind of
one; butter — size of a walnut; i teaspoon vanilla.
After this mixture has been well boiled, put into baking
dish, and pour over it the whites of the eggs, well beaten,,
arid mixed with two tablespoons sugar. Brown in oven.
ORANGE 5P0NGE
Mrs. G. W. Garcelon, Riverside.
One ounce gelatine; i pint water; 6 oranges; i lemon; 3
eggs, whites only; sugar to taste.
Dissolve gelatine in pan, let stand until almost cold. Mix
2^^o How We Cook in Los Angeles
in the juice of the orange and lemon; add eggs and sugar.
Whisk all together until it is white and spongy. Put in
molds Will be ready for use the next day.
APPLE SAGO PUDDING
Mrs. C. G. Du Bois.
One cup sago; 6 cups water; 12 apples.
Put the sago in the water, and set in a warm place to
swell. Stew the apples and mix them with the swelled sago.
Bake three quarters of an hour. If apples cook quickly it is
nice to put them in raw, with a little sugar. Peaches are
good used raw. Serve with cream or sugar, or any sauce
desired.
APPLE PUDDING
Miss M. E. McLellau.
Two large tart apples: Y-z tablespoon butter; 2 eggs; sugar;
y^ cup fine bread crumbs.
Pare and quarter the apples. Boil them in a very little
water. Strain them and add the butter with sugar to taste.
Add the bread crumbs and the beaten yolks of eggs, and the
white of one. Bake about half an hour and cover with a
meringue made of the white of the other egg, and i table-
spoon sugar. Brown the meringue. Serve warm or cold with
cream.
A NEW APPLE PUDDING
Mrs. M. G. Moore.
Six tart apples; i pint flour; i teaspoon Cleveland's
baking powder; i ^^%,'^ i teacup sweet milk; a little salt.
Pare and core the apples, stew them in very little water
until done. Make a batter of the other ingredients. Beat
the stewed apples into it. Bake in a buttered earthen dish.
Serve with sugar and cream.
PLAIN APPLE PUDDING
Mrs, 8. E. Smith, St. John, New Brunswick.
Three or four good-sized tart apples; i cup milk; i Q:%Z'^ ^
teaspoon cream tartar; ^ tea.spoon soda; small piece butter;
flour; salt to season.
Puddings ayid their Sauces 2jr
Cut up apples in a pudding dish. Make a batter of the
milk, Q^gg and other ingredients. Add flour to make a rather
thin batter. Pour this over the apples and steam or bake.
Serve with sauce.
SNOW PUDDING
Mrs. M. Pickering.
One quart boiling water; 3 tablespoons corn starch; U cup
sugar; 6 eggs; i pint sweet milk; lemon; i teaspoon butter.
Dissolve the corn starch in a little cold water with the
sugar and butter, and pour into the boiling water. Add the
whites of eggs, beaten very stiff. Stir fast until all is very-
light. Make a custard of the sweet milk, and the
yolks of the eggs. Season with lemon, and when cold serve
with the snow pudding.
SNOW PUDDING
Mrs. C. B. Woodhead.
Half box gelatine; ^ pint milk; ^ pint whipped cream; 5
eggs (whites only); i teaspoon vanilla; sugar to taste.
Soak gelatine in milk, place over stove aud stir until gela-
tine is dissolved; then add cream, whites of eggs, well beaten,
vanilla and sugar to taste. Mix all together well. Place on
ice 12 hours.
SNOW PUDDING
Mrs. A. S. Baxter
Three cups milk; 3 tablespoons corn starch; 3 eggs,
whites.
Sauce — One cup milk; i cup sugar; 3 eggs, yolks.
Pudding — Heat the milk and add the corn starch wet with
a little milk, when this is thick take from the fire and stir in
the whites of eggs, well beaten, and pour in a mold to cool.
Sauce — Heat milk, add sugar and beaten yolks. Cook
until it thickens. Flavor to taste.
FROZEN RICE PUDDING
Mrs. Hancock Banning.
Half cup rice; i quart water; i saltspoon salt; i pint milk;
3 eggs; I cup sugar; )^ pint cream; )^ pint milk; vanilla.
2^2 How We Cook in Los Angeles
Compote — I pint granulated sugar; i pint water; i quart
strawberries.
Boil for one-half hour, the rice in the water with the salt.
Drain and put in double boiler, with i pint milk, and cook
until milk is all absorbed. Beat the eggs light, and just
before removing from fire, add to the rice; with i cup of sugar.
Flavor with vanilla and set away to cool. When cold add ^
pint of cream and yi pint milk, and freeze.
Compote for rice pudding — Dissolve the granulated sugar
with the boiling water. Do not stir, and take from fire just
before it reaches the boiling point. Pick, wash, and wipe
dry the strawberries, and pour syrup over them. Serve with
the rice pudding.
CHOCOLATE PUDDING
Miss Frances Widney.
One pint milk; large Yz cup sugar; 2 heaping tablespoons
Ghirardelli's grated chocolate; i heaping tablespoon corn
starch; pinch of salt.
L,et the milk come to a boil, then add the sugar and choco-
late, well mixed, then the corn starch wet with two spoonsful
of the milk. Boil until it thickens, and turn into cups or
mold. Set it away to cool. Serve with whipped cream well
sweetened, or with plain cream and sugar iiavored with vanilla.
DELICATE PUDDING
Mrs. J. E. Plater.
One cup water; i cup fruit juice; 3 tablespoons corn starch;
Yt, saltspoon salt; sugar to taste; 3 eggs.
Boil the water and fruit juice, wet the corn starch in a lit-
tle cold water, stir into the boiling syrup and cook ten min-
utes. Add the salt and sugar to taste; the quantity depending
upon the fruit. Beat the whites of eggs till foamy, and stir
into the starch. Turn at once into a mold. Serve cold with
boiled custard sauce made with the yolks of the eggs.
nOUNTAIN DEW PUDDING
Mrs. J. S. Chapinau.
One pint milk; 2 eggs; 4 tablespoons cocoanut; ^A cup
rolled crackers; i teaspoon lemon juice; i cup sugar. Mix the
Puddings and their Sauces ^jj
milk, yolks of eggs, well beaten, cocoanut, cracker and lemon
juice together. Bake half an honr. When done cover with
frosting made of the whites of the eggs and cup of sugar.
INDIAN PUDDING
Mrs. J. A. Gilchrist.
One pint milk; 5 tablespoons sifted Indian meal; ^
cup light molasses; i teaspoon salt; i teaspoon ginger; i tea-
spoon cinnamon; i ^z^; i pint milk used cold.
Put milk to scald, when it begins to simmer, stir in sifted
Indian meal, wet with molasses. Cook a few minutes. Add
salt, ginger and cinnamon. Put cold milk into which
the well beaten q^% has been added into a baking dish,
(earthen preferred). Pour the mixture in, stirring but little.
Bake slowly two or three hours. Serve with sauce.
BAKED INDIAN PUDDING
Mrs. Mary B. Welch.
One pint sweet milk; ^ pint Indian meal; i cup molasses;
^ cup butter; 3 well-beaten eggs; i cup cold sweet milk.
Boil the pint of milk in a double kettle and stir in the meal;
let it stand on the back of the stove an hour; melt the butter and
molasses together and add to the hot mixture, and leave for
half hour. Then add eggs and cold milk. Bake ^ of an hour.
Serve with sauce.
HEAVENLY HASH
Mrs. L- W. Wheeler.
One pineapple, sliced thin; 4 oranges; sugar; i box straw-
berries; 6 bananas; lemon juice.
Put a layer of pineapple in a dish, cover with sugar, then
a layer of berries, of orange and of bananas until all are used.
Cover each layer of fruit with powdered sugar.
5IMPLY MADE DES5ERT
Mrs. M. G. Moore.
Batter; fruit; i Q^ZZ-
Make a common griddle-cake batter, add ^%z and some
fruit. Fry in a little lard and serve with pudding sauce. If
canned fruit is used, it should first be drained.
2^^ How We Cook in Los Angeles
FRUIT FRITTERS
Mrs. C. C. McLean.
Two eggs, whites; i tablespoon flour; i tablespoon cold
water; i tablespoon butter, or Howland's olive oil; apricots,
peaches, and strawberries.
Make a batter with the beaten whites of the eggs, flour,
cold water and butter or oil. Mix thoroughly before putting
in the whites. Pare the apricots and peaches, and cut in
quarters, strawberries used whole. Dip each piece of fruit
into the batter, and drop into the boiling fat. Two minutes
will cook them brown and crisp; then sugar them and serve
hot.
FRUIT DUMPLINQ5
Mrs. E. R. Smith.
One pint flour; fruit; a little salt; 2 teaspoons Cleveland's
baking powder; milk to make a very soft dough.
Sift the salt, baking powder and flour together; mix with
milk till very soft. Place in a steamer well greased cups. Put
in each a spoonful of batter, then one of fruit. Cover with
another of batter. Steam twenty minutes. Serve with
whipped cream or lemon sauce.
PEACH ROLLS
Mrs. M. G, Moore.
Stew dried fruit; sweeten and flavor to taste. Make a good
baking powder crust, roll very thin and spread with fruit,
putting small pieces of butter on the fruit. Roll up and place
in a deep pan. To 3 or 4 rolls add i cup sugar, and ^ cup
butter, and pour over this hot water enough to cover. Bake
Yz hour. Serve with sauce or cream and sugar.
BLACKBERRY MUSH
Mrs. M. G. Moore.
Two quarts ripe berries; i)^ pints boiling water; i pound
sugar; i pint sifted flour.
To the berries add the boiling water and sugar; cook a few
minutes, then stir in flour. Boil until the flour is cooked.
Serve hot or cold, with sweet cream or hard sauce.
Puddings and their Sauces 2^5
FRIED BANANAS
Mrs. W. W. Ross.
Take medium sized, firm bananas; peel and slice length-
wise. Fry in good salad oil, or sweet butter, (which has been
previously heated), until the banana is a delicate brown. Serve
with pudding sauce.
FRUIT FOR DESSERT
Mrs. C. C. McLean.
One egg, white; fruit; sugar.
Beat well the white of an ^ZZ^ with a little water, dip the
fruit in and roll it immediately in powdered sugar; place on a
dish; leave it for five or six hours, then serve. A more beau-
tiful, palatable and exquisite dessert than a plate of currants
thus dressed, cannot be had.
5UGARED POHEGRANATES
Mrs. W. W. Ross.
Fill a glass dish with the red pomegranate .seeds, sprinkle
with pulverized sugar, and serve.
SAUCE FOR CHRISTHAS PUDDING
Mrs. Flauders.
One cup boiling water; i cup sugar; i cup butter; 5 eggs.
Cream the butter, sugar, and yolks. Beat in the whites,
and pour in the water.
HARD SAUCE
Mrs. W. J. Brown.
One cup powdered sugar; y^ cup butter.
Beat the butter well, then stir in the sugar and beat to a
cream, flavor to suit the taste.
STRAWBERRY SAUCE
Mrs. Helen W. Watson.
One large tablespoon butter; i^ cups powdered sugar;
white of one egg; i pint mashed strawberries.
Beat the butter to a cream, add gradually the sugar and
the beaten white of the ^'g%. Beat till very light, and just
before serving add the mashed strawberries. Instead of the
2j6 How 'We Cook iii Los Avgeles
butter and egg, one quart of the whipped cream may be added
to the strawberries and sugar. A generous half pint of cream
makes a quart when whipped.
CREAM SAUCE
One half cup butter; i cup sugar; ^ cup milk or cream;
I teaspoon flavoring.
Cream the butter, add sugar gradually, beating all the
time; add milk or cream gradually, then flavoring. Beat until
very smooth and creamy. Serve.
CARROT PUDDING SAUCE
Mrs. G. G. O'Brien, Riverside.
One cup sugar; i ^ZZ'^ /^ cup boiling milk; juice of one
lemon.
Beat sugar and egg till foamy, pour gradually into milk,
add lemon juice. Cook in pan of boiling water, stirring con-
stantly.
PUDDING SAUCE
Mrs. Alice Curtain.
One pint milk; ^ cup sugar; i tablespoon flour, or corn
starch; i teaspoon butter; cinnamon or nutmeg.
Mix the flour in a little water till perfectly smooth. Scald
the milk, add the sugar, stir thoroughly, then add the thick-
ening and butter. Cook 5 or 10 minutes. Flavor with a lit-
tle cinnamon or nutmeg.
This sauce may be varied, by adding the yolk of one ^g^,,
well beaten with the sugar, to the milk. Then add about ^
the thickening, and just before serving beat the white of ^^z
stiff", and stir in the sauce. Flavor with vanilla or almond
extract.
EVERY=DAY SAUCE
Mrs. A. M. Whaley.
Two tablespoons butter; i cup sugar; i tablespoon flour;
pinch of salt; i scant pint boiling water; 3 tablespoons cold
water.
Beat the sugar and butter to a cream, add the flour and
Puddings and their Sauces 2J7
thoroughl}- mix. Then add the salt and cold water, then the
boiling water, and let it boil a few minutes; after removing
from the fire, flavor with vanilla or almond.
LEHON SAUCE
Mrs. E. R. Smith.
Three-quarters cupof sugar; i egg; ^^ cup butter; i lemon;
I teaspoon nutmeg, yi cup boiling water.
Cream the butter and sugar and beat in the egg whipped
light, then add the juice of the lemon and half the rind —
grated; also the nutmeg. Beat hard, then add the water, put
the sauce into a tin pail and set within the uncovered top of
the tea-kettle — which must be boiling — until the sauce is very
hot. Stir constantly.
NUTMEG SAUCE
Mrs. Geo. B. Dunham.
Half coflFee cup sugar; butter, size of hickory nut; i table-
spoon flour, rounded; few drops vanilla; y2 teaspoon nutmeg,
scant.
Mix butter, flour, sugar, and nutmeg together. Dissolve
with a little cold water, then pour on one pint boiling water.
Stir well and cook about 10 minutes. Just before serving add
vanilla.
ARROWROOT SAUCE FOR PLUH OR SUET PUDDING
One cup sugar; two teaspoons arrowroot; two table-
spoons butter; juice of one lemon; one small teaspoon good
extract vanilla; half cup cold water. Mix sugar and arrow-
root, the lemon juice and water. Boil slowly until well-
cooked and nice and clear. Take off" and add butter. When
nearly cold, put in the vanilla. If the butter does not make
it sufficiently salt, a little salt may be added. If too thick,
thin with warm water. To give it more of the lemon flavor,
a little of the rind may be put in while cooking.
This is a most delicious sauce.
PIES
CHOPPED PASTE
Miss Ida G. Mayuard, Colorado Springs.
One quart flour; i pint butter, or butter and lard mixed;
ice water; i teaspoon salt.
Put flour into a chopping bowl. Add salt and butter, or
butter and lard. Chop thoroughly. Mix into a stiff dough
with ice water. Toss out onto a floured board. Pound and
roll thin. Fold the sides so they will meet in the center. Fold
the ends to meet. Then fold one half on to the other. Pound
and roll again, and fold as before. Keep on ice until ready
to use.
This is excellent for pastry and pies, and is ver}^ good for
patties,
RICH SHORT CRUST
Mrs. B. C. Whiting.
Ten ounces flour; i egg — yolk; ^ pound butter; 2 ounces
finely-sifted sugar; 2 tablespoons water.
Rub the butter, flour and sugar together. Beat uj> the
eg^ with the water, then mix with the flour to a moderately
soft paste. Roll it out twice.
QRAHAH PIE CRUST
Mrs. E. R. Smith.
Graham flour; sweet cream; butter; salt.
Sift the flour and rub into it a small piece of butter, a
little salt, and use sweet cream to mix with. Roll out as
you would other crust.
This is healthful as well as delicious.
CRUST FOR PUMPKIN PIE
Mrs. S. Speedy.
Butter your pie tin well, then take some dry corn meal
and shake it around in the buttered tin; empty it out, leaving
only what sticks to the tin. Have your pumpkin ready, the
same as for any pie; pour it in your tin; set it in the oven
and bake it. You will be surprised to see what a nice crust
it will form.
Pies 2J9
PIE CRUST
Mrs. W. J. Brown.
Four cups flour; i cup lard, or half lard and half butter;
white of I ≫ i teaspoon salt, if lard is used.
Rub the shortening well into the flour, then add cold
water to make it the consistency to roll out, then add white
of &gg beaten to a stiff froth.
FLAKEY CRUST WITHOUT BUTTER
Mrs. Carl Schutze.
Flour; lard; Highland evaporated milk; salt.
Use four parts flour to one part lard. Chop together.
Add a little salt. Mix to a consistency to roll out with evap-
orated milk, or any other unsweetened variety.
This will be as flakey as real butter paste.
niNCE HEAT
Mrs. K. M. Widney.
Three pounds tender beef — chopped fine; 3 pounds cold,
boiled tongue — chopped fine; 3 pounds beef suet, free from
membrane, chopped fine; 4 pounds stoned raisins — soaked in
one pint grape juice; 4 pounds pared, cored and chopped
tart apples; 4 pounds clean curr.mts; i pound chopped
citron; % pound orange peel — candied; ^ pound lemon peel
— candied; i pound sweet almonds — blanched; i teaspoon
ground pepper; i teaspoon ground all-pice; i teaspoon ground
mace; 2 ounces bitter almonds — blanched; 4 lemons — juice
and grated yellow rind; 4 oranges — ^juice only 4 pounds
coffee sugar; 2 level tablespoons salt; i teaspoon ground
cloves; i teaspoon ground cinnamon; 2 nutmegs — grated.
See that the flavor is rich and even, adding more sugar or
spices, if required; but not allowing any one flavor to pre-
dominate. Let the mixture stand at least over night before
using it. It will be better if it is left in a cool place for a
week or ten days. Will keep good all winter.
The above is Miss Juliet Corson's recipe for mince meat —
omitting the wine and brandy which she uses. I use cider
and grape juice, which have been boiled down from one gallon
2/0 How We Cook hi Los Angeles
to one quart. I often use also the rich juices of sweet
pickles, such as peaches, plums, etc., also jellies — currant is
especially nice — which have been left over.
MINCE MEAT— An English Recipe
Mrs. Mary O. Lerrigo.
One pound finely chopped kidney suet; 2 pounds raisins —
chopped fine; 3 pounds currants — cleaned and dried; 3 pounds
apples — chopped fine; i pound candied peel — chopped fine;
1 pound sugar; rinds of 3 lemons— grated; i small teaspoon
salt; Yt, ounce mixed spice; i pound lean meat.
Mince the lean meat very fine. Mix all well together.
nOCK MINCE PIE
Mrs. J. S Van Doren. Mrs. Baldwin.
Two eggs; 2 pounded crackers; Yz cup sugar; yi cup
boiling water; i teaspoon cinnamon; y'o teaspoon nutmeg;
Yz cup molasses; ^ cup vinegar; }2 cup chopped and seeded
raisins; Ya teaspoon cloves; i teaspoon salt.
Boil all together 5 minutes. Remove from fire. Add
piece of butter, half as large as an ^<g%. The well-beaten
eggs. Makes two pies.
EXCELLENT IVIINCE HEAT
Mrs. M. G. Moore
3 pints finely chopped meat; 5 pints chopped apples; i
pint molasses; 4 pints brown sugar; i pint chopped suet;
2 pints raisins; i tablespoon salt; i tablespoon pepper; i pint
currants; i pint vinegar; i pint chopped citron; 2 level table-
spoons salt; 2 level tablespoons cinnamon; 2 level table-
spoons ground nutmeg; juice and grated rinds of 3 lemons.
If anything seems lacking, add salt.
A CALIFORNIA PIONEER APPLE PIE-1852
Mrs. B. C. Whiting.
Break four soda crackers into an earthen bowl. Pour
over them a pint of cold water, made very tart with citric
acid. When soft, but not mashed, removed the soda crackers
to your pie plate, with the under crust already on; then sift
over two tablespoons of light brown sugar, and a little all-
Pies 2 if. I
spice and cinnamon to flavor. (The brown sugar and spice
give the requisite color), after which put on a prettily per-
forated top crust, and bake in a very quick oven a few
moments.
The deception was most complete and readily accepted.
Apples at this early date were a dollar a pound, and we
young people all craved a piece of mother's apple pie to
appease our homesick feelings.
SQUASH PIE
Mrs. Wm. F. Marshall.
Two heaping tablespoons squash; ^^ coffee cup sugar —
granulated; i ^ZZ'^ scant )^ teaspoon level full of cinnamon;
pinch of salt; i large teacup rich milk.
The Hubbard squash is best and should be steamed.
Mash it through a colander. Beat the q%% thorojig hly , then
add the sugar, salt, squash and cinnamon, and beat well
together, then add the milk. Stir it in well. Bake with
one crust. This makes one pie,
SQUASH PIE
Mrs. W. J. Brown.
Two teacups steamed or baked squash; ^ cup sugar; 3
eggs; 2 tablespoons N, O. molasses; i tablespoon melted
butter; 2 teaspoons ginger; i teaspoon cinnamon; 2 cups
milk; a pinch of salt.
Mash the squash through a colander. Beat the eggs well,
then add the sugar, molasses, butter, salt and spices, and
stir together thoroughly, then add the milk and stir again.
Bake with one crust. This will make two pies.
TO MAKE FRUIT PIE
Mrs. Wm. F. Marshall.
Line pie pan with crust; put in fruit; sprinkle sugar,
flour and a few bits of butter over it. If apple, add a little
cinnamon. If fruit is very juicy, no water will be needed; if
not, add i large tablespoon water. Add more or less sugar,
according to tartness of fruit. Cover with top crust, and
bake about half an hour.
242 How We Cook in Los Angeles
In making fruit pie, be careful to make, as a little friend
used to say, "a fat pie."
LEMON PIE
Mrs. S. J. Peck.
One lemon; i cup sugar; 3 eggs; i cup sweet milk; i
tablespoon corn starch; i teaspoon butter.
Cream the butter, sugar and starch. Add the milk and
beaten yolks. Grate the yellow off the outside of the lemon,
and use as flavoring. Squeeze out the juice and add it to the
mixture. Beat whites of eggs to a stiff froth. Add these
the last thing and stir well. This makes enough for two
pies. Bake with bottom crust only.
LEMON PIE
Mrs. H. C. Austin.
Three-quarters cup sugar; 73 cup water; i lemon; 3 eggs;
I tablespoon butter; i tablespoon flour. Cream butter and
sugar; add flour, yolks 3 eggs — well beaten, water, i lemon,
and piece of rind.
Beat the whites of the eggs very light, with a tablespoon
of sugar to each ^Z%, for a meringue; flavor this with
lemon juice. Spread it over the pie when baked, and put it
back in the oven until it is slightly browned. Use half the
grated rind and all the juice of the lemon.
LEnON PIE
Mrs. Olive Storm.
One cup milk; two tablespoons flour; i cup sugar; i
lemon; 3 eggs.
Put milk in double boiler. When it comes to boiling
point, stir in flour, after it has been mixed to a smooth paste
in a little cold milk; then add sugar and the juice of lemon.
Take the eggs, keeping the whites of 2 for the frosting,
add the other with the yolks to the milk. L,et cook a
few minutes, then pour into the crust and bake. Frost after
it is done and then brown.
Pies 24.3
LEHON PIE
Mrs. A. T. Tuttle.
One lemon; i cup water; i tablespoon corn starch; i cup
sugar; i ^"gz; butter — size of an egg; i cup boiling water.
Use juice and grated rind of the lemon. Dissolve the
corn starch in the water. Pour the boiling water on the
butter and sugar, and stir in the corn starch and cold water.
Let it get cold and then add the ^%g and the juice and grated
rind of the lemon. Bake with upper and under crust. This
will make two pies.
ORANGE PIE
Mrs. W. G. Kerckhoff.
Two tablespoons butter; y^ cup sugar; 2 eggs; }^ cup
milk; i cup flour; i teaspoon Cleveland's baking powder;
rich cream.
Filling. — Two oranges — juice and grated peel; ^ cup
sugar; i tablespoon flour; ^ cup water.
Beat the butter and sugar to a cream, then add the yolks
of the eggs, the milk, the beaten whites and flour, in which
has been mixed the baking powder. Bake in deep jelly pan.
When done, split in half with a sharp, broad bladed knife,
and spread filling between. Serve with rich cream.
Filling. — Mix flour and sugar. Add juice and rind of
oranges, then water. Boil five minutes.
APPLE CUSTARD PIE
Mrs. S. Speedy.
Sour apples; 3 eggs; Yi cup butter; y^ cup sugar; nut-
meg.
Peel apples and stew until soft, with little water left in
them. Rub through a sieve. Add eggs, butter and sugar.
(If very sour, more sugar may be needed.) Season with nut-
meg.. Pour into crust and bake. When baked, cover with a
meringue and season as for lemon pie.
CHOCOLATE PIE
Mrs. S. E. Bennett.
Three ounces Ghirardelli's chocolate; i cup boiling milk;
2 eggs; I small cup sugar; 6 or 8 drops vanilla extract.
2// How We Cook in Los Angeles
Dissolve the chocolate in the milk. Stir until it is very
smooth, then add the eggs — beaten separately, sugar and
sufficient milk to make a large pie. Cook for about three
minutes, stirring constantly. Bake in a moderate oven —
otherwise, the custard will curdle.
Vanilla improves the pie greatly.
CU5TARD PIE
Mrs. W. J. Brown.
One ^%^\ I pint milk; 3 tablespoons granulated sugar;
nutmeg and a pinch of salt.
Beat the e^^g well, with one tablespoon sugar; then add
the milk, the remaining sugar, nutmeg and salt. Bake in a
moderate oven. Do not let it come to a boil. When the
custard is set, remove from the oven carefully, and when cold
you will have a delicious pie.
Very much depends on the baking.
REAL CREAM PIE
Mrs. J. H. F Peck.
Whites of 4 eggs; i teaspoon vanilla; i jelly-glass pow-
dered sugar; V-z pint of cream.
Beat whites of eggs to a stiff froth. Add a little at a time
the powdered sugar and vanilla. Bake, in a well-buttered
pie plate in a slow oven, ten minutes. When this meringue
is cold, whip the cream to a stiff froth; add two tablespoons
powdered sugar, one teaspoon vanilla, and spread over the pie.
CREAM PIE
Mrs. Burdette Chandler.
Generous pint milk — scald; 3 generous tablespoons sugar;
I tablespoon butter; 2 tablespoons corn starch; 3 eggs —
yolks; i teaspoon vanilla, or other flavoring; pinch salt.
Beat all together with a little cold milk, and add to
scalded milk. Let cook a minute or two. Bake crust before
filling. Beat the whites of eggs with two tablespoons sugar,
and spread on the top. Put in the oven and brown.
GREEN CORN PIE
Mrs. M. G. Moore.
Three ears raw corn grated; i even cup sugar; i pint sweet
milk; 2 eggs; a little butter.
Pies 24.5
Boil milk and pour over the other ingredients. Bake as
other custard pie. This makes one deep pie.
STRAWBERRY SHORT CAKE
Mrs. Frank A. Miller, Riverside.
Make a crust with one-third more shortening than for
biscuit. Roll it in two sheets; place one of them on a round
jell}' cake tin and spread with butter; place the other on top
and bake.
When baked, separate the layers and place mashed straw-
berries, sweetened, between and on top the layers. Serve with
sweetened cream. In the absence of sweet cream, cream
butter and sugar in the proportion of one cup sugar to one-
half cup butter, and mix with the strawberries before placing
between the layers. Serve hot.
STRAWBERRY SHORT CAKE
Miss Frances Widney.
One pint flour; 2 teaspoons Cleveland's baking powder; 2
level teaspoons butter; i level teaspoon lard.
Mix as for biscuits; bake quickly in a deep round pie pan
in one layer. When done, cut the cake in three layers, butter
well, and spread liberally between and over the top with
mashed strawberries. There should be at least one quart after
they are mashed, and sweetened with half pint of sugar.
Serve immediately with or without sweet cream.
CREAMS AND CUSTARDS
K. R. P.
Wherever we mention milk or cream in the following
recipes, it is self-understood that we speak of the ordinary
unprepared article. As, however, pure concentrated milk,
commercially known as Highland Brand Evaporated Cream,
is largely used in many families to the exclusion of all other
forms of milk, owing to its uniform wholesome qualities,
besides its convenience and economy, our book would not be
complete without giving directions for its use.
As it is simply pure milk partially dessicated, the addition
of about three parts of water to one part of Highland Evapor-
ated Cream restores it to its original fluidity, and after thus
diluting it, you may use it in precisely the same manner, for
either cooking or drinking as ordinary milk.
For coffee or cocoa it may be used undiluted, about two
teaspoons to the cup.
As a dressing for fruits, cereal foods, etc., it should be
diluted with about two parts of water, which gives it the rich-
ness of cream,
A mixture of one part of Highland Evaporated Cream to
about four parts of ordinary milk also answers instead of
dairy cream for ice cream and other purposes.
GENERAL DIRECTIONS FOR ICE CREAM.
MISS K. R. PAXTON.
For the best ice cream only the best materials should be
used. Good cream, granulated sugar, ripe fruit or the best
flavoring extracts. Do not use milk, corn starch, gelatine or
eggs, except for Neapolitan cream. Half the cream should be
scalded, as it makes a smoother frozen cream. If extract is
used dissolve the sugar in the scalding cream. If ripe fruit
is used dissolve one-half sugar in the scalding cream and mix
the other half with the fruit. Flavoring and fruit should be
Creams and Cnsiards 2^^
added when the cream is nearly frozen, that is, when it turns
hard.
For a four-quart freezer about ten pounds of ice and four
pounds of rock salt will be required. Chip the ice in a tub
with an ice chipper, or else put it in a coarse sack and pound
with a mallet. Mix the ice and salt. Place the freezing can
in the tub being careful to put the ball of the can in the socket
of the tub; put in dasher, pour in mixture (scalded cream and
sugar dissolved in it, and the unscalded cream), put on cover,
fasten on crank, then turn the handle to see if it works prop-
erly, then pack with the ice and salt, pounding it down solid.
Turn slowly and steadily until it turns a little hard, take off
cover and add flavoring or else the sweetened, strained fruit,
cover, turn until you can turn it no longer, take out dasher,
scrape it off and work the cream well with a wooden paddle
for about ten minutes. Put on cover, put cork in dasher hole,
repack with ice and salt, cover with a piece of old carpet, and
let it stand an hour or two before using. If it is to be molded,
fill the molds with cold water, pour out water but do not wipe.
Pack in the frozen cream after you have worked it well — close
the molds and bind with strips of muslin dipped in melted
butter, then bury in ice and salt for an hour or more. When
ready to serve wash off the molds with cold water, and the
cream will soon slip out.
ICE CREAM
Miss Ida G. Maynard.
Half cup sugar; i saltspoon salt; i tablespoon flour; i
unbeaten egg; i pint hot milk; i quart cream; flavor.
Mix sugar, salt and flour together; add egg; mix well.
Pour slowly over this the hot milk, and cook in a double boiler
twenty minutes, stirring often. When cold, add cream; strain
and flavor; freeze, using three parts ice to one of salt.
RASPBERRY ICE CREAM
Miss K. R. Paxtoii.
One quart cream; i>^ pounds sugar; 3 pints raspberries;
scald half the cream; add half the sugar and stir till dissolved.
24-8 How We Cook in Los Angeles
Mash berries with remainder of sugar and let stand half hour,
stirring often to dissolve sugar. Mash berries and sugar
through a sieve fine enough to prevent seeds from going
through. Add the remainder of cream to the cold scalded
cream and freeze, when it turns hard add the berry mixture
and finish as usual.
PINEAPPLE ICE CREAfl
Miss K. R. Paxton.
One quart cream; i pound sugar; i pineapple; juice and ^
grated rind of i orange.
Scald half the cream, put in half the sugar and stir till dis-
solved. Pare the pineapple, leaving the leaves at the top for
a handle; cut out eyes, then either grate the pineapple, or with
a silver fork tear it into small pieces. Mix the remainder of
the sugar with this, stirring often until sugar is dissolved.
When the scalded cream is cold, put in the can with the
remainder of the cream and freeze. When it begins to turn
hard, add the pineapple and sugar, to which has been added
half the rind and juice of orange, finish freezing, remove dasher
and beat according to directions.
5AG0 CREAM
Mrs. A. S. Averill.
Two tablespoons sago; i pint milk; salt; 2 eggs, yelks; 3
tablespoons sugar; meringue; 2 eggs, whites; i tablespoon
sugar.
Soak sago in half cup cold water for half hour; add milk
and salt. Place in a rice boiler over the fire. When hot, add
the well -beaten yelks of eggs and sugar. Cook until it thick-
ens. Place in a mold. Spread over the top the whites of eggs
beaten to a stiff froth, to which has been added i tablespoon
sugar. Set in oven until a delicate brown. Serve with
whipped cream. Pearl tapioca may be used instead of sago.
COEFEE CREAn
Mrs, Emeline Childs.
One package Cox's gelatine; i pint strong coffee; i pint
whipped cream; vanilla flavoring.
Creams and Custards 24.Q
Divide the gelatine, leaving more for the coffee part, than
for the cream. Dissolve part for cream in milk, and the part
for coffee in cold water, for about an hour. Then make a pint
of strong coffee, which, when clear, pour into the gelatine
intended for the coffee part, and sweeten to taste.
Mix a pint of whipped cream with the cream part, and
sweeten to taste, adding a little vanilla flavoring.
When all is ready, put alternately in a mold half cup of
each, coffee, first; let each layer stand until cool. Then set it
on ice, and when required serve with a sauce of whipped
cream.
CHANTILLA CREAfl
Mrs. W. W. Widney.
One pint sweet cream; 2 eggs, whites; i cup sugar; sponge
cake.
Add to the cream beaten stiff, the well beaten whites,
sugar, and flavoring to taste. Cut squares of sponge cake
lay alternately in a dish with the cream.
BISCUIT TORTONI
Mrs. Frank Phillips.
One gallon whipped cream; i cup powdered sugar 2;
tablespoons candied cherries; 2 tablespoons blanched almonds;
}i teaspoon extract almond; i cup water; j'olks of 5 eggs; 4
tablespoons raspberry or strawberry syrup; ^ cup dried or
powdered maccaroons.
Boil the sugar and water together 20 minutes . Add the
beaten yolks and set the basin in another of boiling water for
five minutes, stirring all the time. Then add the syrup and
extract; then the cream, then the maccaroons and chopped
almonds and cherries. Then pour in the mold or freezer.
Take great care in packing the ice and salt.
BAVARIAN CREAil WITH PEACHES
Mrs. H. McLellan.
Eighteen fine peaches; ^4 pound sugar; ^ package gela-
tine; I glass cream; i pint whipped cream.
Cut peaches into small pieces; boil them with the sugar.
2^0 How We Cook in Los Ayigeles
When reduced to a marmalade, squeeze them through a sieve;
add the gelatine and cream. Stir it well to make smooth.
When it is cold and about to form, add the whipped cream
and mold. Cut up fresh peaches and serve around the mold.
The gelatine, should of course, be dissolved before used.
STRAWBERRY CREAM
Mrs. F. M. Hotchkis.
One quart ripe strawberries; ^ box gelatine: j4 cup hot
water; i heaping cup sugar; i pint cream.
Stem the berries, then mash them, add sugar and let stand
for half hour. Cover the gelatine with cold water and let
stand for an hour or more. Whip the cream to a froth; strain
the berries and sugar through a rather coarse strainer; dissolve
the gelatine; add it to the berries. Place berry mixture in a
basin — a tin one is preferable — and put in ice water and stir
until it begins to thicken. Then add whipped cream. Turn
into a mold and let harden. Serve with whipped cream. This
will make two quarts.
HAHBURQ CREAH
Mrs. M. B. Welch.
Two large lemons, juice and rind; i cup augar; 8 eggs.
Stir together the juice, rind and sugar, add the well beaten
yolks, put all in a tin pail and set in a pot of boiling water (if
you have not a double boiler); stir for three minutes, take
from the fire, add the well beaten whites of the eggs, serve
when cold.
VELVET CREAfl
Mrs. A. C. Goodrich.
One pint sweet cream; 2 tablespoons gelatine; 3 tablespoons
sugar; any flavoring desired.
Dissolve the gelatine in a little warm water. Put the sugar
and flavoring in the cream, then whip stiff", and while whip-
ping pour in the gelatine. When whipped sufficiently pour in
a mold and set away to cool.
Creams and Custaids 2^1
TAPIOCA CREAM
Mrs. Burdette Chandler.
Three tablespoons tapioca; i quart milk; 73 cup sugar; 3
eggs.
Cover the tapioca over night with water. In the morning
pour off the water, if any, and put tapioca into the milk.
Put on the stove, and when it boils stir in yolks of eggs,
sugar and a little salt. Stir until it begins to thicken. Make
a frosting of the whites of the eggs, and spread over the top,
sprinkle a little sugar over and brown in oven.
IV10US5ES
Miss Parloa.
This dish is really a mossy froth. Whip cream and drain
it, for if there is any liquid cream in the mousse it will not be
perfect. Pack the mold in salt and ice, using five pints of salt
for a gallon mold. Put the mousse preparation into the mold,
cover and set away for four or six hours. Six hours is always
best. If the mold be lined with white paper, the mousse will
have a smoother and handsomer appearance when turned out
on a dish, but it takes a little longer to freeze. It is a great
improvement to line the bottom and sides of the mold with a
sherbet that will combine with the flavor of the mousse.
PINEAPPLE SOUFFLE
Miss Far:uer, Boston.
One large, ripe pineapple; 6 eggs; i pound sugar; i pint
water.
Peel and chop the pineapple into little bits. Lay the pulp
in a dish, sprinkling each layer with sugar. Set aside for
several hours, then mash the pulp and strain. Put to one
pint of pure fruit juice the pint of water and put in double
boiler; add the eggs, well beaten with the sugar. Cook to a
soft custard, strain and beat until cold. Freeze and serve
either plain or with cream flavored with juice of the fruit.
2^2 How \^e Cook in Los Angeles
CHARLOTTE RU5SE
Mrs. C. W, Blaisdell.
One quart thin cream; ^ box gelatine; sugar; lady fingers;
flavoring.
Sweeten, flavor and then whip the cream until in a froth.
Put gelatine in as little cold water as possible to soak. Set on
the stove to melt. L,et cool before putting into the cream,
Line a dish with cake or lady fingers. Pour the cream into it
and set on ice until ready for use.
CHARLOTTE RUSSE
Mrs. E. R. Smith.
Half pound of lady fingers; 2 boxes strawberries; i pint
sweet cream; ^ cup sugar.
Fit the cakes neatly in the dessert bowl or platter; cover
them with the berries and sprinkle over them the sugar. Pour
over all the cream which has been lightly whipped, flavored
and sweetened. This is a very delicate dessert. Other fruit
can be used — raspberries, very ripe peaches, or pineapple.
RASPBERRY CHARLOTTE
Mrs. Augusta Robinson.
Butter and cover the bottom of a pudding dish with dry
bread crumbs. Put on this a layer of ripe raspberries sprinkled
with sugar. Proceed with layers of crumbs, berries and sugar,
until the dish is full, the last layer being crumbs. Put bits of
butter on the top and bake with a plate over it for Y^ hour.
Remove the plate and let it brown just before serving.
DELICIOUS APPLES FOR TEA
Mrs. M. G. Moore.
Two pounds apples; i pound white sugar; 3 lemons.
Pare, core and slice the apples into a pan. Add the sugar,
the juice of the lemons, and the grated peel of one; boil two
hours, turn into a mold. Serve cold, with custard or cream.
BAKED PEACHES
Mrs. J. H. Norton.
Peaches; brown sugar; flour; butter.
Creams and Custards 2§j
Peel the peaches, place them in a pan, sprinkling on each
one, brown sugar, flour, and a bit of butter, add sufiicient
water to make a nice syrup. Bake until soft, and light brown
in color.
APPLE SNOW
Mrs. H. McLellan.
Six tart apples; 3 eggs, whites only; sugar to taste; vanilla.
Pare, core and boil the apples in as little water as possible;
cool and strain; beat thoroughly and add the eggs beaten thor-
oughly. Sweeten and beat until like snow. Serve on top of
soft custard. The grated rind of a lemon may be used instead
of vanilla, if preferred.
FRUTTI SNOW
Mrs. R. R. Glassell.
Six eggs; 6 tablespoons powdered sugar.
Beat the whites of eggs to a very stifi" froth, then add grad-
ually powdered sugar, beating not less than fifteen minutes.
Place on ice, and just before serving, dot with preserved crab-
apples, whole cherries, or bits of jelly. Place in large glass
dish and surround with whipped cream.
COUSIN KATE
Mrs. James Foord.
Eight large apples, sweet; i coffee cup milk; i cup flour;
2 eggs.
Peel and core the apples. Make a batter of the milk,
flour and eggs, beaten light. Add apples and bake in a shal-
low pan, well buttered, twenty-five minutes, in a hot oven.
Serve with hard sauce or icing.
ORANGE SAGO
Mrs. J. P. Widney.
One cup sago; 2 cups cold water; 3 cups orange juice,
equal to the juice of about 12 oranges; 2 cups sugar; pinch of
salt.
Wash sago thoroughly. Soak in the water two hours.
Add orange juice, sugar, and salt, and boil in a porcelain ves-
2^^ How We Cook in Los Angeles
sel until the sago is perfectly clear. Turn into a bowl which
has first been rinsed in cold water; then it will turn out in
good shape. Serve with sweet cream, or a delicate boiled cus-
tard.
ORANGE TRIFLE
Miss Ida G. Maynard.
Half box gelatine; ^ cup cold water; i cup boiling water;
I cup sugar; i pint cream; 4 or 6 oranges; }4 lemon; 3 eggs;
lady fingers.
Soak the gelatine in the cold water twenty minutes; add
the boiling water, the juice of the oranges, the grated rind of
one, and the juice of the half lemon. Strain, add the yolks
of the ^Z%s>, slightly beaten, cook until it thickens a little,
then add the sugar, stir on ice, until thick. Add the cream
whipped, and turn it into a mold lined with lady fingers. When
ready to serve, turn out on a platter.
ORANGE CUSTARD
Mrs. H. G. Otis.
Juice of 10 large oranges; i pint cream; i teacup sifted
sugar; yolks 12 eggs.
Sweeten the orange juice with the sugar and set it over
the fire. Stir constantly till hot, then skim it carefully, and
set aside to cool. When nearly cold add the yolks of eggs,
beaten very light, and the cream. Put all into a sauce pan and
stir over a very slow fire until thick. Pour into cups and
serve cold. If desired, the whites of the eggs beaten stiff with
a teacup of powdered sugar may be used. A heaped table-
spoonful on the top of each cup of the custard.
ORANGE CUSTARD
Mrs. Augusta Robinsou .
Three or four oranges; J^ cup sugar. For custard — 2 cups
milk; i ^%%\ a little sugar; i large tablespoon corn starch.
Peel carefully, and slice thinly across, the oranges; sprin-
kle the sugar over them and let them stand for about i hour,
then pour over them the custard prepared as follows:
Creams and Custards ^55
Put the milk on the stove in a double boiler. Beat together
the ^ZZ^ tli6 corn starch and the sugar. Pour this into the
hot milk, stir till it thickens. Pour over the oranges. Serve
cold.
WEST INDIAN FLOATING ISLAND
Mrs. T. Masac.
Make an ordinary custard for floating island, only beating
up any preferred fruit jelly with the stiffly beaten whites of
the eggs, thus giving them a pretty color and flavor.
LEHON SPONGE
Mrs. Cameron Thorn.
Half package gelatine; i^ pints water; ^ pound sifted
sugar; juice six lemons; rind of i lemon; whites of 2 eggs.
Dissolve the gelatine in the water; then add the sugar, the
juice, and rind of the lemon. Boil the whole a few minutes,
then let stand till quite cold, and just beginning to stifi"en; then
add the beaten whites of the eggs and whisk till it is quite
white. Wet a mold with cold water and pour the mixture in.
STRAWBERRY OR RASPBERRY SPONGE
Mrs. A. C. Doau.
One quart strawberries or raspberries; ^ box gelatine; i^
cups water; i cup sugar; juice of i lemon; 4 eggs, whites.
Soak the gelatine in ^ cup of the water. Mash the ber-
ries, and add half the sugar to them. Boil the remainder of
the sugar and the cup of water gently 20 minutes. Rub ber-
ries through a fine sieve. Add gelatine to boiling syrup, take
from the fire and add the berry juice. Place the bowl in pan
of ice water and beat with ^^^ beater five minutes, then add
lemon juice and the beaten whites, beat until it begins to
thicken. Pour into well wet molds and set on ice. Serve
with cream. Delicious.
APRICOT SHERBET
Mrs. W. \V. Ross.
Rub through a colander a sufficient quantity of ripe or
canned apricots to make three quarts of the pulp. Into that
2^6 How We Cook in Los Angeles
stir two pounds of sugar and a pint of water. Beat the whites
of 4 eggs to a stiff froth, and stir thoroughly into fruit the
last thing. Place in the freezer and stir constantly until fro-
zen quite hard. Keep the freezer packed in ice until you wish
to serve. Eggs can be omitted if desired.
ORANGE SHERBET
Mrs. Anua O'Melveny.
Six oranges; 2 lemons: i quart water; i pint sugar.
Cut a circle about 2 inches in diameter from the stem end
of each orange and remove carefully to keep them unbroken.
Scoop out the pulp neatly with a silver spoon, and set the
skins in a refrigerator or in a pail surrounded with ice and
salt. Put the water, sugar, and grated rind of two oranges
over the fire and cook twenty minutes. When cool, add the
juice of 6 oranges, 2 lemons, and freeze. Shortly before serv-
ing, fill the chilled orange skins with the sherbet and put on
the covers of orange rind which have been previously deco-
rated with narrow yellow ribbon, for handles. A circle of wavy
green leaves will add to the effect of this dish, which may be
served as a dessert, or just after the roast.
PINEAPPLE SHERBET
Mrs. S. S. Salisbury.
One heaping tablespoon gelatine; 2 pounds granulated
sugar; i can grated pineapple; i pint cold water; 3 pints boil-
ing water; juice of 7 lemons; white of one ^^g.
Put the gelatine in the cold water and let it stand until
dissolved, then add the boiling water, sugar, juice of the
lemons and the pineapple; put in the freezer, and when about
half frozen add the well beaten white of the ^"gZ- This fills a
six quart freezer, and will serve thirty-five people.
STRAWBERRY SHERBET
H. F. W.
Two quarts of berries; whites of 4 eggs; 2 pounds sugar;
water.
Wash the berries, cover with the sugar, let them stand an
Creams and Custards 2^ 7
hour, then press out all the juice. Add as much cold water as
there is juice. Freeze until slightly stiff. Then stir in the
stiffly beaten whites, and freeze until hard.
PINEAPPLE ICE
Mrs. J. M. Johustou.
Johnson's Bahama pineapple, 25 cents per can.
Strain juice from the fruit, then pour cold water over fruit,
and strain off into juice. Add little less than quart of cold
water. Take 2 tablespoons Cox's gelatine, soak it in just
enough cold water to cover well, for half an hour, then add
enough boiling water to dissolve; add to juice, sweeten to
taste. Use about 3 cups sugar, then freeze. Flavor with
oranges if preferred, one dozen oranges and three lemons.
BEVERAGES
DIRECTIONS FOR MAKING TEA
H. Jevue.
To make a perfect cup of tea, the water must be fresh and
quickly boiled, and the teapot hot — an earthen one being
preferable.
Put one teaspoonful of tea for each pint of water into the
warm pot, pour in the boiling water and let stand from three
to four minutes on the back part of the stove. Never allow
to boil.
Serve tea from the first infusion, and, if a second cup is
wanted, make fresh tea, unless you have transferred the
liquid from the leaf before the tannin has had time to be
extracted.
Tea is a healthful beverage, if made and used as above;
but as commonly used by the majority, it can be properly
called a soup made of tea leaves. There is also more danger
of too large a quantity of leaf being used than too little.
Very few people like a strong tea.
Avoid cheap teas, as one pound of good quality will go as
far as two pounds of common, if used intelligently,
CARE OF COFFEE POT
Mrs. R. M. Widuey.
Never allow cold coifee or grounds to remain in the coffee
pot. Empty, wash thoroughly and dry well, as soon as the
meal at which you have used coffee is over. If cold cofi"ee
remains, it can be used to wet the coffee for next time, A
fruitful cause of poor coffee is a poorly-kept coffee pot,
CHURCH SOCIAL COFFEE
Mrs. W. J. Horner.
Half pound coffee; i gallon boiling water; i egg.
Put coffee in a bag and boil three or four minutes.
Beverages 2^g
COFFEE
Mrs. W. B. Abernethy.
Use a mixture of 'ji Java and ]/>> Mocha, finely ground.
Allow I heaping tablespoon of ground coffee for each cup,
and for each four cups of coffee add % teaspoon chicory. In
the evening prepare the coffee for breakfast, by mixing the
required quantity with the white of &%%. Add enough cold
water to cover and let stand till morning, in a closely- covered
bowl. Put the mixture in the coffee pot which mtist. be kept
clean and dry. Add i cup cold water and let come to the boil,
then pour in the required amount of boiling water, and put
where it will keep verj' hot but not boil. If for dinner, mix
six hours before the meal is served.
COFFEE
Mrs. I. R. Dunkelberger.
Equal weights of Mocha and Java make the best coffee.
To make one quart coffee, grind one large cup of coffee. Put
into pot with one ^ZZ'^ ^"^ sufficient cold water to moisten.
Let it stand till the coffee swells; then pour on boiling water,
and let it stay over fire till it reaches the boiling point; take
off; let stand five minutes; turn off into another pot, and
send to table to be served with boiled cream.
CHOCOLATE
H. F. W
One ounce unsweetened Ghirardelli's chocolate; ^ cup
sugar; ^ teaspoon corn starch; i pint boiling water; i pint
milk; i ^gz-
Grate the chocolate, or cut in small bits. Mix with sugar
and corn starch. Blend them over hot water; then add,
slowly, boiling water. Simmer ten minutes and set it in a
double boiler until ready for use. Beat the ^zz ^o a cream,
pour the boiling chocolate over it and serve at once.
LEHONADE
H. F. W.
Five lemons; i orange; ^ pound loaf sugar; i pint water;
I bottle (quart) Appolinaris water; ice.
Make a syrup of the sugar and water, add the lemon rinds
26 o How We Cook in Los Angeles
and let stand one hour; then remove the rinds. Add the
strained juice of the lemons, the Appolinaris water, and the
orange — cut in very thin slices — each slice quartered. Pour
the lemonade into a bowl, having a block of ice in the center.
Serve a piece of orange in each glass.
RASPBERRY VINEGAR
Mrs. E. F. Speiice.
Three pounds raspberries to i quart white wine vinegar.
Put in stone jar for three days. Strain through flannel bag.
To each pint juice, one pound cube sugar. Place over a
gentle fire. Boil ten minutes. Bottle, seal and keep in a
cool place. Blackberry vinegar may be made in same way —
allowing 5^4 pounds sugar to 3 pints juice.
Mixed with ice-water makes a delicious drink for warm
weather.
STRAWBERRY VINEGAR
Mrs. Wm. J. Robinson, Monctou, Canada.
Let one gallon strawberries stand 48 hours in one quart
cider vinegar; then mash and strain, and add one pound
sugar to every pound juice. Put it over the fire and let it
simmer very slowly for half an hour. Skim well, bottle, and
when cold, cork tight.
I have kept this for two years.
SPANISH MENUS
A. Sepuln'eda de Mott
BREAKFAST
Omelel with fine Herbs
Boiled Trout
Stewed Rabbit
Fried Artichokes
Dessert
ALMUERZO
Toi-tilla de Hierbas finas
Trucha Cocida
Conejo Guisado
Alcachofas fritas
Posties
DINNER
JuHeiine Soup
Garvanzo Pottage
Cod with Potatoes
Veal a la Mode
Salmon Spanish St3-le
Roasted Turkey'
Lobster Salad
Dessert
COMIDA
Sopa Juliana
Potage de Garvanzo
Bacalao con Patatas
Ternera Estofada
Salmon a la Espanola
Pava en Asador
Ensalada do Langosta
Posties
SPANISH DEPARTMENT
JULIENNE SOUP
A. Sepulveda de Mott.
Take same amount of carrots, celery, lettuce, sorrel, green
peas and French beans. Put them in butter, with a few cuts
of onion. Add boiling broth, boil on slow fire and add some
thin slices of bread.
SOUP'^a la CATALANA
Mrs. Juan Foster.
Six ounces beef; 6 ounces mutton; }^ chicken; Spanish
peas; salt; a large pot, ;3 full of spring water.
When the water boils, put in the meat, chicken and peas,
with salt to taste. Boil slowly, skimming carefully. When
the meat is done, remove it. This stock can be used for rice,
noodle, macaroni, or bread soup.
SO PA ES PA NO LA
Reliable.
Four pounds lean veal; % pound salt pork; 2 turnips; i
onion; i beet; 4 tablespoons oat meal; % nutmeg; i teacup
cream; ^ teaspoon allspice.
Put the veal in a stew pan, cover with cold water, and let
it simmer four hours. Mince the pork, fry to a light brown,
and add it to the veal. One hour before serving, add the
sliced turnips, onion, carrot, and beet. Cook slowly forty
minutes. Strain through a colander, return the broth to the
pan. Add the oatmeal, cook twenty minutes, add cream,
spices, pepper and salt. Pour into a tureen, over toasted bread
cut in dice. Serve hot.
PURSLAINE SALAD
Mrs. A. F. Corouel.
Purslaine; lard, or butter; onions; oil; vinegar.
Wash well, and boil in salted water, when cooked, drain.
Fry some onions in lard, or butter, then fry the purslaine.
When well fried, place in a dish, and add oil, vinegar, and a
raw onion cut fine.
Spanish Department 26 j
TROUT a la CA5CARA
Mrs. Juan Foster.
Trout; salt; lard; flour; i onion, i head garlic, parsley,
peppermint, cloves, thyme, sweet basil.
Clean the trout, cover with salt for an hour. Wash and
boil them (over a quick fire), with sufficient water to cover,
add all the other ingredients. When done, take out the onion,
garlic, and thyme, and serve.
BOILED TROUT
A. Sepulveda de Mott
Boil the trout, after cleaning them, in boiling w^ater wdth
a few pieces of parsley. After boiled pour on a little more
fluid, and on top of that a little powdered pepper.
SALMON SPANISH STYLE
A. Sepulveda de Mott.
Boil with leeks and pepper in white broth, and serve with
the leeks, or else with parsley and onions chopped, covering
lightly with pepper.
COD WITH POTATOES
A. Sepulveda de Mott.
Keep the cod in water for some time, then cut it in pieces
and fry it in oil; when it is a golden color add some water and
some potatoes; crush some fried garlic, parsley, and pepper,
with which make a sauce and thicken with crumbs of bread,
and pour over cod and potatoes.
ROASTED TURKEY
A. Sepulveda de Mott.
Dress turkey; cover it with a coat of sliced bacon, if it is
verj^ fat; and if not fat, lard it, (or stuff") with small strips of
bacon well cooked, and cover the W'hole with a greased paper,
which will be removed when it is half cooked, so as to take a
fine color. Serve sprinkled with gravy.
BROILED CHICKEN
Mrs. A. F. Corouel.
Cut the chicken open on the back. Salt it, inside and out,
rub it with butter or lard. Broil over coals, keeping it well
covered with butter or lard.
264. How We Cook in Los Angeles
CHICKEN DRESSING
Maria de los Dotninguez de Francis.
Grated bread crumbs; 5 soda crackers, wet; i large table-
spoon butter; i onion; ^ cup raisins, seeded; )4 cup olives;
salt, pepper, grated nutmeg.
Fry the onion in the butter, (not too brown). Mix with
the bread crumbs and crackers, add the raisins and olives,
half of which may be left whole, the other half slice. Season
with salt, pepper, and nutmeg, if desired. This quantity is
sufficient for one chicken.
STEWED PARTRIDGES
Mrs. Juan Foster.
The partridges after being dressed, are put over a slow
fire in a round earthen pot (oUa), with fried bacon cut in
squares, onions quartered, (plenty of them), two heads of gar-
lic, all kinds of spices, salt and lard. Let the whole boil slowly,
-covered with another smaller round earthen pot (olla), full of
water, putting between the two pots a piece of wrapping
paper.
CROQUETTES OF CHICKEN AND PORK
Senorita Epitasia Bustanieute.
One pound each of fresh white pork and white meat of
chicken, grind as for sausage. Season to taste with salt, pep-
per, mint, garlic, onion, and tomato — the last three ground
fine. Mix two eggs with cup dry bread crumbs, and two
tablespoons cold water, and work into the ground meat. Make
into balls the size of walnuts, and cook in soup or salted boil-
ing water. Take out with ladle and serve on fried bread
crumbs. The balls should almost double in size in cooking.
DRESSING FOR SHALL BIRDS
Mrs. A. F. Coronel.
Chop equal quantities of walnuts and almonds. Mix with
bread soaked in vinegar, fry in oil, season with salt. Serve
with any small birds, putting over all green peppers, and
olives chopped together.
Spa7iish Department 265
FRIED RABBIT
Mrs. A. F. Corouel.
Wash the rabbit, fry it in oil, seasoning with salt and vin-
egar. Just before serving add thyme and chopped olives.
Green peppers cut open are placed on the dish. On them is
served the rabbit.
STEWED RABBIT
A. Sepulveda de Mott.
Prepare it, without wetting it, then cut in slices and put in
the "olla" with cooking oil, parsley, garlic and pepper, and
keep it over a slow fire; then add some hot water, and when it
is half cooked put in a few leaves of laurel, cloves and pulver-
ized cinnamon.
RABBITS CALADONIAN STYLE
Mrs. Juan Foster.
As rabbits, wild or tame, have a strong odor, it is best to
lay them in a pan and rub them with oil and salt before cook-
ing; then cut them in pieces; put the pieces in a kettle with
oil and bacon. Turn them, several times, add water and a
small piece of bacon. When they are half cooked put them in
the following sauce: Put into a mortar a piece of laurel leaf,
some wild marjoram, sage, and a piece of lemon peel, add a
little toasted bread, if you have any; take a piece of bacon
from the kettle, pound it up with the rest. Pour boiling water
on this, strain it through a sieve, pour it on the rabbit, and
cook till done over a very slow fire. Rabbits are very nice
cooked with onions or mushrooms and chestnuts, truffles or
artichokes, olives and capers and with other kinds of vege-
tables,
HARES AFRICAN STYLE
Mrs. Juan Foster.
Take the bones out of two partridges and one hare; lard
the latter with large pieces of pork heavily seasoned with all
sorts of spices and aromatic herbs. The sauce is made from
the livers of the hare and the partridges, garlic and sliced
onions, thyme, green mint, black pepper, salt, and two laurel
266 Hoiv We Cook in Los A?ige/es
leaves. Put the pieces of meat in a stewpan in layers, mixed
with this sauce, and arrano;e them in the form of a roll. Wrap
all well in a light paste of flour and lard; put it in the oven
until the cover is golden brown and cracked on the outside.
This is a sign that the dish is ready to be serv^ed.
SPANISH STEAK
Mrs. E. A. Pruess.
One and one-half pounds round steak; 6 red chilis; i table
spoon flour; 2 cloves; garlic; a little thyme, lard.
Vein, and seed the chilis, cover them with boiling water,
soak until tender, then scrape the pulp into the water. Cut
the steak in small pieces, fry it brown in hot lard, add the
flour and brown it, cover with the chili water, add garlic, and
thyme. Simmer until the meat is tender, and the gravy of the
right consistency.
VEAL a la HODE
A. Sepulveda de Mott.
Cut in small pieces the veal. Fry some bacon, and in
this fry the veal; then put in the olla. Fry some onion, well-
chopped, and put on the meat: also, a little vinegar, two
heads crushed garlic, salt, sprig parsley, and a few leaves of
laurel. Put the whole over a slow fire, covered by a paper,
on the top of which set a cup of water, to prevent evapora-
tion. Let it boil two hours.
SPANISH STEW
Mrs. Vida A. Bixby.
Cold cooked meat; i tablespoon lard or beef drippings;
I onion; i chili; 4 ripe tomatoes.
Heat the lard, or drippings, in a skillet. Add the meat
cut fine. Fry it a few minutes, then add the chopped onions,
chili and tomatoes. Cover and let simmer twenty minutes,
or more.
This is a good way to serve up odd bits of steak, roast or
stew.
Spanish Department 26y
FINE BRAINS
Senorita Epitasia Bustamente.
Soak a set of brains an hour, vein and prepare thoroughly.
Beat till fine and foaming like omelet, i &%z\ tablespoon
dried bread crumbs, salt, pepper and taste of grated onion,
add to brains. Take eight slices fresh bread, spread with
preparation of brains in a dripping pan, and bake in a hot
oven about ten minutes. Take out and set bread in a spider
of hot fat, and fry carefully, so that the bread is a light
brown color on the underside. Serve immediately.
Spanish rice is proper accompaniment.
TONGUE PIQUANTE
Senorita Epitasia Bustamente.
Boil a beef tongue till tender; skin and cut, like lyonnaise
potatoes.
Sauce. — Seed and vein 15 chili peppers. Boil half an
hour with a little salt, changing water three times. Take
out chilis and mash to a red pulp. Add one pint cold water.
Roast one pound pumpkin seed ten minutes in a hot oven;
skin and run them through a coffee mill. Add ^ pint cold
water, and run through strainer. Mix with chilis. Add one
tablespoon pork fat, tablespoon flour, and tablespoon salt.
Boil, stirring carefully. Add the prepared tongue and cook
for half an hour.
E5TAFAD0
Mrs. J. G. Downey.
Two pounds beef, ribs or mutton; i spoon lard; onions;
green peppers; black pepper; thyme; garlic; vinegar; rai-
sins; olives; tomatoes; 4 slices toast.
Heat the lard in a saucepan. Put in all the ingredients.
(Leave the peppers whole, mince the garlic.) Cover close
and stew. Serve on the toast.
CHILI CON CARNI
Mrs. J. L. Slaughter.
Beefsteak — round; i tablespoon hot fat; 2 tablespoons
rice; i cup boiling water; 2 large red peppers— dry; >4 pint
boiling water; salt; onions; flour.
268 How U'e Cook in Los Angeles
Cut the steak in small pieces. Put in frying pan with the
fat, hot water and rice. Cover closely and cook slowly until
tender. Remove the seeds and part of the veins from the
peppers. Cover with half pint of boiling water, and let them
stand until cool, then squeeze them in the hand until the
water is thick and red. If not thick enough, add a little
flour. Season with salt and a little onion, if desired. Pour
the sauce on the meat and serve.
DRIED BEEF WITH PEPPERS
Mrs. \V. S. Moore.
Two pounds jerked, dried beef; 2 ounces lard; i onion; 6
red peppers; brown flour.
Place the beef in pan in hot oven ten minutes, then
shred. Place in a frying pan with lard and onion, and fry for
five minutes. Pour boiling water over the peppers. Pass
them through a sieve, and mix with the beef. Thicken with
brown flour. Season to taste. Cook twenty minutes, and
serve piping hot.
JAMBALAZA
Mrs. W. J. Elderkiu.
One pound of rice; i pound sausage; i pound ham; 2
onions; 2 large tomatoes; a small piece of red pepper; a sprig
of parsley; i heaping tablespoon lard; i pint boiling water;
a little salt.
Wash the rice and soak it one hour. Cut up the sausage,
tomatoes, onions, parsley, pepper and ham. Fry these in
the lard, then add the water. Stir in the rice gradually.
Cover the pot and set it where it can cook slowly. Serve
while hot.
Jambalaza is very nice made with oysters, shrimp or
chicken substituted for sausage.
OHELET WITH FINE HERBS— Breakfast
A. Sepulveda de Mott.
Beat some fresh eggs, add a little milk, and then add some
fine herbs, well chopped, and make the omelet as required.
Spanish Department 26g
SPANISH OMELET
Mrs. E. M. Ross.
One tablespoon butter; i finely-chopped onion; i pint
tomatoes; i tablespoon sliced mushrooms; i tablespoon
capers; salt; pepper; 4 eggs; 4 tablespoons milk.
Melt the butter, add onion, and cook till yellow; then
add tomatoes, and cook till nearly dry, when the mushrooms,
capers, ^ teaspoon salt, and ^ saltspoon pepper should be
added. Beat the eggs slightly, add ^ teaspoon salt, ^ salt-
spoon pepper, and the milk. Butter an omelet pan and pour
in the mixture. When creamy throughout, let it brown on
the bottom. Pour some of the tomato on one side, fold over,
and turn out on a platter; pour the rest of the tomato sauce
around the omelet and serve. The addition of a green pepper
is a help in seasoning — about a tablespoon being sufficient.
Both onion and pepper should be chopped very fine. The
tomato mixture should cook very slowly, and until it is quite
dry.
Stir with a wooden spoon.
SALZA
Mrs. J. J. Melius.
Three large tomatoes; i small onion; 5 //t?/ green peppers;
Y-z teaspoon salt; 2 tablespoons vinegar.
lyay the peppers on coals, turning them until blistered.
Throw them into cold water, then remove the skins and
seeds. Skin the tomatoes and chop all together until quite
fine. Strain off the juice, and add the salt and vinegar.
To be served with soups or roasts as a relish.
SALZA
Mrs. W. H. Workman.
Six ripe tomatoes; 4 green peppers; salt; raw onion.
Scald and skin the tomatoes. Squeeze out part of thin
juice. Roast the peppers on coals, or in an oven, until a
light brown. Then throw them into cold water. Skin and
chop them with the tomatoes quite fine, strain off" the water,
2yo How We Cook in Los Aiigeles
add salt and a little finely-chopped onion. To be eaten with
all kinds of meat. It will keep several days.
ARTICHOKES
Mrs, Juan Foster.
This is a most delicious tuber. Mash and peel the arti-
chokes. Cut in pieces. Scald and cook them. Remove
them from the soup in which they have been cooked. Put
them in a saucepan with oil and fried garlic. Add some of
the soup in which the artichokes were cooked and all kinds
of spices, and let them boil. If you desire some soup also,
season what remains of the water in which the artichokes
were boiled, as you would a meat soup. It will be so good
that you will doubt whether it is a meat or fish soup.
FRIED ARTICHOKES
A. Sepulveda de Mott.
Select the tenderest. Cut them in pieces, after washing
and drying them. Put them in a paste made with flour, two
eggs, a little vinegar, and same amount of oil. Season with
salt and pepper. Fry them and serve with fried parsley.
STEW — Catalonian Style
Mrs. Juau Foster.
Cut the beef in small squares. Put it in a stew pan with
a small piece of bacon, and the right amount of salt. Add
some fried onion and a few pieces of garlic. Cover the stew-
pan with packing paper, and set over an iron kettle contain-
ing water. Put the whole over a slow fire, and shake occa-
sionally, so that it will not burn. In this way you avoid
adding water.
QARVANZO POTTAGE
A. Sepulveda de Mott.
After the garvanzos are well boiled, with onion, cook
them with oil, in which must have been fried garlic and
chili. Put in beaten eggs, and a little cloves and pepper.
FRIJOLES CON QUESO— Beans with Cheese
Mrs. W. S. Moore.
One quart red beans; 4 tablespoons lard; salt; pinch of
cayenne; ^ pound good cheese.
Spanish Depaitvient 2ji
Boil the beans until soft, then drain and turn into a frj--
ingpan with the lard. Salt to taste. Pepper and cheese
grated. Stir until cheese dissolves and thoroughly blends.
Serve hot.
FRIJOLES
E. Beiiton Freiuout.
One cup beans; i long red pepper; }4 clove garlic; i
small thin slice bacon.
Soak the beans over night. Cook slowly from eight to
ten hours, as big hominy is cooked.
lyike hominy, the}^ are even better the next day.
STUFFED CHILIS
Mrs. Vida A. Bixby.
Six green chilis; 2 pounds meat; 2 onions; i large ripe
tomato; 2 slices bread; i pound raisins; i pound olives; i
tablespoon vinegar; salt; pepper; i tablespoon sugar; 2 eggs;
lard; flour.
Remove stems and seeds from the peppers. Boil the
meat until tender. Chop fine. Add onions, tomato and
bread — chopped fine. Add raisins, olives, vinegar and salt,
sugar and pepper to taste. Fry all together in a little lard.
Remove from the fire and stuff the chilis. Beat the eggs to a
stiff froth. Add enough flour to make a batter. Dip chilis
in the batter and fry in hot lard.
STUFFED CHILIS
Mrs. Carrie Schumacher.
Green chilis; yellow cheese; ^ tablespoon flour; 2 eggs;
butter, lard, milk.
Roast the chilis, so that the skins can be easily removed;
seed and fill with cheese finely minced, dip them in a batter
made of the flour, milk, and beaten eggs, and fry a nice
brown, in a little butter and lard mixed. Serve with tomato
sauce.
2y2 How We Cook hi Los Angeles
TOMATO SAUCE
Mrs. K. A. Pruess.
One tablespoon lard; Y-t, teaspoon flour; 4 large tomatoes,
chopped; 2 small chilis, chopped. Cook all together until
done.
STUFFED PEPPERS
Mrs. J. G. Downey.
One dozen large peppers; i onion; Yz cup grated corn;
I cup meat or chicken; i tablespoon lard or butter.
Remove the seeds from the peppers, then throw them
upon a bed of live coals, turning them constantly until they
are of a light brown; then take them up, throw them into
cold water, and remove the skins. Heat the lard or butter
in a saucepan, and add the minced onion; when this is hot,
add the tomato, and grated corn, with pepper and salt. L,et
it simmer fifteen minutes, stirring occasionally to prevent
burning. Remove from the fire. Add the minced meat or
chicken. (A small slice of ham or bacon improves the
flavor.) Mix well, stuff the peppers, and fry a light brown.
Sauce for the peppers. — One spoon butter; i spoon flour;
I onion; i tomato; green pepper; 2 apples.
Chop the pepper, slice the onion and tomato. Add a i^'Vi
raisins and olives, and sufficient water to make a sauce. Boil
until the apples are soft. Put the peppers in this sauce.
Simmer a moment, then serve.
GREEN PEPPERS
Spanish Lady.
Beefsteak; green peppers; tomatoes; eggs; apples; raisins;
sugar; vinegar; onions; thyme; pepper; salt.
Roast the peppers on hot coals, remove the skins and stuff"
them.
Stuffing — Boil and chop a steak fine, as for hash, fry
chopped onions, one green pepper, one tomato, a little thyme,
vinegar, pepper and salt to taste. When stuffed, roll them in
flour, dip in beaten ^'gZ'< ^^^ ^Y ^^ ^ot fat.
Gravy — Make gravy by frying onions, peppers, tomatoes,
a few raisins; slices of apple, thyme, vinegar, and a little
sugar.
Spanish Department ^ 27J
STUFFED POTATOES (PERU AND BOLIVIA)
Chas. F. Lurumis.
Mashed potato; salt, black pepper, raisins, olives; cloves;
beef; hard-boiled ^%z.
Make a dough of the mashed potato, season with salt, pep-
per. Mince the cooked lean beef fine, and mold it to eg g
shape, with raisins — stoned, a little ground clove, minced q.^%
and stoned olives. Cover this with the potato dough, and
fry the roll, (which should be the size of a large goose ^%%).,
in hot lard, taking care not to burn, but only to give it a bright
golden brown.
HACARONI
Mrs. Carrie Schumacher.
Macaroni; ham; tomatoes; cheese.
Boil the macaroni in salted water until tender, then drain.
Fry some small pieces of ham, add a few tomatoes. Simmer
a little while, then add the macaroni, and quite a large piece
of cheese, finel)^ minced. Cook until the tomatoes are done,
and the cheese melted.
GREEN CORN TAHALES
Maria de los Reyes Domiiiguez de Francis.
Two dozen ears sweet corn; i tablespoon fresh lard; a little
salt.
Grate the corn, (saving the inside husks), beat it smooth
with the lard, and salt. Put a tablespoon of the mixture into
a husk and double it over. Put some of the cobs in a kettle
with sufiicient hot water to cover them. Lay the tamales on
the cobs, with a plate on top to keep them in place. Cover
the kettle, and steam them half an hour. Serve hot, with
butter.
CHICKEN TAHALES
S. JIachado de Bernard.
Take two quarts yellow dried corn, boil in water mixed
with Yz teacup lime. Let it boil till well cooked, then wash
thoroughly and grind on the nietata, three times till it becomes
very fine.
27^ , How We Cook in Los Angeles
Take two full-grown chickens and boil in water enough to
cover them; season with a little salt; let boil till quite tender,
then remove and let cool; then cut in small pieces. Mix with
the corn, (which has been rolled on the vietatd) enough of the
water in which the chickens were boiled, to make it soft, and
add about two cups lard. Season with a little salt, and knead
thoroughl5^
After this take three dozen red chilis, remove seeds —
then roast in a moderate oven for a few seconds. Take out
and place in tepid water, then grind on the 7netata several
times, together with almost a head of garlic, then strain well.
In a stewing pot place some lard, and when hot drop in one
onion, cut fine, and about a spoon of flour, let cook a little
while, then drop in the chili; let come to a boil, then add the
cut chicken, a cupful raisins, a cupful of olives, about a tea-
spoon of sugar, a little salt and pepper, and let come to a boil
again, then take away from the fire. Let soak in cold water,
dry corn leaves. When well soaked, shake them well and
apply a thin layer of the corn dough on the half of each leaf,
then put a spoon of the stew on the prepared leaf, and cover
with the prepared leaves, tie the ends with strings made of the
same leaf
If liked, boiled eggs cut in halves may be placed in each
spoon of stew. When the tamales are finished, place
them in a large pot with a little boiling water and boil one
hour. Any other meat can be used if desired. The metatas
can be purchased at any Mexican store.
A NICE WAY TO COOK SQUASH.
Mrs. Carrie Schumacher.
Cut the squash, and a little onion. Fry it a light brown in
hot lard, then stew until tender, in a little water.
STUFFED SQUASH, BAKED
Mrs. W. S. Moore.
Six young scalloped summer squash; 2 pounds lean veal,
minced; 6 tomatoes; 3 green peppers; i onion.
Spaiiish Department 2^5
Season the above with salt and white pepper, and stuff the
squash. Bake in hot oven one hour. Serve in baking dish,
hot.
SPANISH RICE
Senorita Epitasia Bustaniente.
Into tablespoon boiling salt pork fat, put cupful well washed
rice, mixed with teaspoon chopped onion, salt, pepper and
taste of mint, fry about five minutes, stirring carefully. Add
one quart of cold water, and cook on back of range for on e
hour.
When serving, use a layer of rice on platter, and a layer of
sauce, such as given in Pipian de Leugua, till it is thoroughly"
seasoned. The sauce must redden the outside.
RICE a la VALENCIA
Mrs. Juan Foster.
Put the rice, with sweet oil, chopped onions, garlic, pars-
ley and tomatoes in a pot, and fry all for awhile. Add water
and rice in the proportion of five of water to one of rice, and
let it boil until the water is absorbed by the rice. Let it cool
and if it is done properly you will find the grains of rice entirely
dry and separate from each other.
FRIED RICE
Mrs. A. F. Coronel.
Rice, lard, onions, garlic, salt, black pepper, hot water,
tomatoes.
Wash the rice, brown it in hot lard, then add onions, toma-
toes, garlic. Cover the whole with hot water. Season with
salt and pepper. Let the rice cook thoroughly, adding water
as needed, but do not stir it.
TORTILLA
Spanish Lady.
One quart flour; i cup milk; salt; 2 tablespoons lard.
Make a dough and knead thoroughly. Take pieces of the
dough and pat between the hands until it makes a large round
cake, and cook on griddle until brown.
2y6 How We Cook in Los Aiigeles
SPANISH BUN
Mrs. A. C. Goodrich.
Two eggs; i cup brown sugar; y^, cup butter; }^ cup sweet
milk; i^ cups sifted flour; i^ teaspoons Cleveland's baking
powder.
Bake in a thin cake.
Icing — White of one ^ZZ^ i cup brown sugar. Beat until
light, then spread on the cake and set in the oven for a few
minutes.
RECIPE FOR PRESERVING ORANGES
sister Imnianuel.
Five dozen oranges; lo gallons water; 2 pounds common
salt.
The oranges should be of good size — thick skinned, and
not too ripe. Grate the surface lightly. Place them in a shal-
low vessel, so that they are not crowded, and let them come to
a boil in the water and salt. Take out carefully, and throw
them into fresh cold water. Set them in a cool place, changing
the water every two hours, for three days. The second day
remove the seeds and juice, but not the pulp. This can be
done by making an incission in one end of the oranges. Con-
tinue to change the water every two hours, wiping each orange
dry with a coarse towel, and pressing out the water after each
change. Do this gently. Prepare a syrup as follows:
Syrup — first day. Five gallons water; 3^ pound white
sugar to one pound fruit. Boil over a slow fire three hours,
then take out the fruit and let it drip.
Second day — Make a new syrup. Five gallons water; one
pound sugar to one pound fruit. The oranges must be put in
the syrup when it is cold, then brought to a boil. (If fruit is
put in hot syrup, the surface is toughened like leather). Take
out fruit and let drip.
Third day — Make a new syrup. Pound for pound, boil to
the consistency of thick molasses. When cold put in the
oranges. They are now ready for use or for jars.
lycmons and citrons are prepared in the same way.
Spanish Department 277
How to riake Crystallized Chinese Oranges.
Mrs. Juan Foster.
Take oranges not quite ripe, cut oflF the colored part of the
rind carefully with a sharp knife; cut a hole where the stem
has been, sufficiently large to take out all the inside. Be care-
ful not to change the form of the orange. When they are
clean inside and outside, cover them with water and salt for
24 hours. Then change the water, but this time omit the
salt. Do this for five or six days, or until all the bitterness
has disappeared. Then put them in boiling water and boil for
twenty minutes; then put them immediately in cold water;
then allow them to drain while preparing the syrup. The
syrup is made by putting equal quantities by weight of sugar
and fruit in enough water to give the consistency of ordinary
S3'rup. Boil the fruit in the syrup over a slow fire until the
syrup attains the consistency of 'Sxoufty. Take the fruit out
and let it dry in a convenient place.
Small lemons or limes are crj'stallized by the same process,
except that thej^ are simply cut in two before being placed in
the brine.
LEMON PRESERVES
Maria de los Doniinguez de Francis.
Ten pounds fruit; 10 pounds sugar; y^. gallon water.
Grate the lemons well. Make an incision in one end. Put
them in water, with two pounds of salt, and boil them a few
minutes. Then throw them immediately into cold water.
Wash, and squeeze them slightl3\ Keep them in cold water
two days, changing the water twelve times each day, so that
the juice and seeds will come out — the last time — squeeze
them again, drain, and dry on a towel. The day before they
are to be cooked, prepare the sj'rup, boil, skim, and cool it
over night. In the morning, put the lemons which have been
drained and dried, into the cold syrup, and boil them seven or
eight hours.
PRESERVE OF ORANGE OR LEMON FLOWERS
ording to the Formula of Don Diego Granada, Chief Cook of His Majesty, the
King Don Felipe III.
Take the flowers from the tree when the}- are well opened;
2'j8 How We Cook in Los Angeles
wash them, boil them for a little while; change the water and
boil them again until they are very tender. Take them out
of this last water and when the flowers are cool, open them
one by one as you would a book. Put them in a vessel (olla)
with their weight of sugar and a little musk. Stir them
up with the sugar, slowly; put them over a slow fire until the
sugar thickens, spread them on a marble table, separate the
flowers one from another as rapidly as possible, and allow to
dry.
TO PRESERVE FIGS WHOLE
Marie de la Domingues de Francis.
One-half cup lime; i bucket water; syrup for lo lbs figs
made of lo fts sugar; i gal. water, cold.
Use half ripe figs, prick them twice with a fork. Stand
them in the lime water over night, in the morning wash, and
throw them into cold water, drain them. When the syrup
has boiled and been well skimmed, put over the figs and cook
them very slowly seven or eight hours,
PRESERVE OF HUSKMELON
Mrs. Juan Foster.
Take a melon not quite ripe, cut it into longitudinal
pieces; cut away the rind and the white nearest to the rind
and throw away; soak what is left for three days in salted
water. Then put them in clear water for six days, changing
the water every day. Then boil them until they are tender,
rub them in cold water, drain them until all the superfluous
moisture has disappeared. Then put them in a round
earthen vessel (olla), cover them with clarified sugar (com-
mon syrup), and leave them for eight days, so as to absorb
the syrup. After this boil them in the syrup for about one
hour over a slow fire and keep them in a proper place. If
you wish you can put any kind of essence you prefer, or
none at all.
TO CURE OLIVES
Mrs. Isabel del Valle, of Camulos.
Cut the olives from the tree when they are not over-ripe.
Put them in fresh water and change it every third day until
Spanish Department 2j^
the bitterness is removed. Prepare a lye of wood ashes and
if possible let it be the ashes of grape vines, as experience
has taught that this is the best. They should remain in this
lye twenty -four hours. Take them from it and put them in
salt water and keep for use.
HOW TO MAKE OIL FROM OLIVES
Mrs. Juan Foster.
Cut the olives from the tree when quite ripe; keep them
for three weeks in the dark, mill them; put the paste in sacks,
strong but porous; press them and you have oil of the best
quality. To have a second grade of oil put the paste, after
being pressed, in hot water, and press it again. This water
mixed with the oil should be put in jars or pans, and when
the oil comes to the top it must be taken off and filtered and
put in bottles.
If you add a little salt to the oil before filtering you will
be repaid for the trouble.
CHILI SAUCE
Mrs. W. H. Workman.
Dry red peppers; onions; salt.
Remove the seeds from the peppers; soak them in boiling
water until soft; remove the skins by rubbing them through a
coarse sieve; season with salt, and a small quantity of finely
chopped onions. If too thick add water. Use as a sauce, or
in gravies, and stews.
CHILI COLOROW
Mrs. Kenyou Cox, Long Beach.
Eight quarts ripe tomatoes; i quart onions; i quart
strong green peppers; i quart strong vinegar; i cup sugar; 6
tablespoons salt.
The tomatoes should be measured after peeling, and
mashing; the onions and peppers chopped very fine. Boil
until thick, bottle and seal.
28o How We Cook in Los Angeles
SPANISH CATSUP
One-half gal. green encumbers; ^ gal. cabbage; i quart
tomatoes; i pint beans; i dozen onions; i dozen ears of
green corn; 2 teacups white mustard seed; i teacup ground
mustard; i lb. sugar; 3 tablespoons tumeric; 2 tablespoons
grated horseradish; 3 tablespoons celery seed; 2 table-
spoons Rowland's olive oil; i tablespoon mace; i table-
spoon cinnamon; i tablespoon cayenne pepper.
Peel, and slice the cucumbers, sprinkle with salt, and let
them stand six hours. Prepare the cabbage in the same way.
Chop the onions, let them stand in boiling water half an
hour; chop the tomatoes, beans, and corn, scald and drain.
Mix all the other ingredients, place in a jar; with the pre-
pared vegetables, and cover with boiling vinegar.
GERMAN MENUS
Mrs. J. G. MossiN
BREAKFAST
Coffee or Chocolate
Rolls, Kuchen
DINNER
Kloesse Soup
Raddish Caviar with Ra'C Bread
Blue Trout
Roast Young Pig
Red Cabbage Rice
Fried Goose Liver
Green Peas and Young Carrots
Fricassee Squab
Noodles
Celery Salad
Omelet v^'ith Raspberry
Peach Ice
Crackers Cheese
Coffee
SUPPER
Cold Roast Ham
Pickled Trout
Herring Salad
Rye Bread
Pickled Goose
Pickled Mushroom
Spiced Peaches
Schwartz Brod Torte
282 How We Cook in Los Angeles
AFTERNOON COFFEE
R3'e Bread Unsalted Butter
Jelly Preserved Fruit
Chocolate Cake
Leb Kitchen
Apfel Kuchen
Pfeffer Nusse
Blitz Kuchen
Zimmet Sterne
GERMAN DEPARTMENT
SOUP STOCK
Mrs. John G. Mossin.
Three quarts water; 4 fts. beef; i}4, fts mutton; veal
knuckle; i red pepper; i turnip; i carrot; i onion; salt, pepper.
Boil slowly five hours, strain, cool; when ready to use,
take ofi" the fat.
MILK SOUP WITH PRUNES
Mrs. J. Johansen.
Boil I ft) dried prunes, until soft, in a pan; put in with
them I quart of milk (less a little to stir the flour). Let
come to a boil, then stir in a tablespoon of flour mixed with
the reserved milk, a little of the yellow rind of a lemon and
sweeten to taste; let boil up, then turn into a tureen,
sprinkle sugar over it, and serve.
BUTTERHILK SOUP
Mrs. J. Johansen.
Take i cup rice, pearl barley or sago, and boil until soft,
in water with some currants, raisins, a stick of cinnamon,
and a little grated lemon peel (the yellow, not the white).
When the above ingredients are well cooked, add the butter-
milk, stirring rapidly to prevent its being grainy.
FISH SOUP
Mrs. J. Johansen.
Take carp or codfish, cut up and roll in flour. Toast
some bread, butter well, tben place the fish between the
pieces of toast. Boil some carrots, cut in cubes, in some
bullion until tender; season with parsley, mash well and
strain. Steam the fish and toast while boiling the bullion;
then mash fine and add to the bullion; salt to taste. Serve
with toast well browned in butter; cut in cubes and put in
the soup.
284^ Hoiv Vi'e Cook m Los Angeles
DUnPLINQS FOR ANY KIND OF SOUP
Mrs. J. Johauseu.
One and one-fourth fts cold boiled potatoes; % tb butter;
2 whole eggs; yolks of 2 more; i tablespoon flour.
Grate the potatoes and put in frying pan with the butter,
and thicken with grated bread; stir well but do not let it
brown; turn it into a dish to cool. Take the two whole eggs
and the two yolks beaten separately, stir in the flour and a
pinch of salt. Mix all the ingredients together with a spoon
and drop into the soup; slip the spoon into the soup every
time you put in a dumpling. Boil them about three minutes
MEAT DUriPLlNQS FOR flEAT SOUP
Mrs. J. Johauseu.
Take a porterhouse steak and scrape it with a sharp
knife, and sprinkle with salt. For an ordinary -sized family,
take 2 eggs and mix with the meat; add bread crumbs or
crackers, season with salt. Make into balls the size of a
walnut and drop into the soup; boil about five minutes.
EGG DUMPLINGS OR CLOSE
Mrs. J. G. Mossin.
Three eggs; 3 tablespoons butter; 4^ soda crackers,
crumbed.
Cream butter, add eggs, then cracker crumbs. Mix one
hour before using. Roll in small balls and cook fifteen min-
utes. Be sure your soup is boiling before adding dumplings.
BAKED PICKEREL
Mrs. J. G. Mossiu.
Fish; salt; bread crumbs; butter; i cup sour cream; i table-
spoon vinegar; lemon; parsley.
Prepare the fish, place in a baking pan; rub with salt and
bread crumbs; baste with butter. When nearly done, mix
the vinegar with the sour cream, turn into the pan and let it
boil. Serve very hot, and garnish with parsley and slices of
lemon.
German Department 285
FRIED SHELT
Mrs. J. G. ISIossiu.
Smelt; milk; salt; bread crumbs; flour; lard.
Soak the fish in milk two hours, then dry thoroughly; rub
with salt; roll in bread crumbs and flour; fry in hot lard.
FISH, TROUT
Mrs. J. G. Mossin.
Fish, weighing 4 lbs; onion; bay leaves; vinegar; pepper;
salt; lemon; parsley.
Clean the fish, leaving on head and fins ; put in a pan
with a few slices of onion and a few bay leaves, half cover with
boiling vinegar, (if vinegar is verj' sharp, dilute with water);
add salt and pepper; simmer gently fifteen minutes. Cover
with blotting paper; set aside to cool. When ready to serve,
garnish with parsley and sliced lemon. Oil may be added.
HERRING SALAD
Mrs. A. Knoch.
Six herring; 3 fts roast veal; 6 pickles; 6 beets; 3 apples;
3 hard boiled eggs; 2 tablespoons Rowland's olive oil; salt;
pepper; mustard; vinegar.
Scale and soak the herring over night in water or sour
milk. In the morning, bone and cut into small squares; cut
veal, pickles, boiled beets, and green apples in the same way.
Mix these ingredients thoroughly, being careful not to mash
them. Make dressing of the yolks of eggs creamed with
olive oil; adding salt; pepper, vinegar and mustard to taste.
Garnish with chopped beets, pickles, parsley and hard boiled
eggs.
STEWED CHICKEN
Mrs. Carrie Schumacher.
Cut the chicken in pieces; fry very brown, turning it
frequently with a large spoon; season with salt and pepper.
Brown a little minced onion; before the chicken is brown
enough, sprinkle over it with a little browned flour; add water.
Stew until tender.
286 How H'e Cook in Los Angeles
FRICASSEED VEAL
Mrs. A. Knoch.
Four lbs veal (breast preferred); butter, size of a lien's
^%%; salt; pepper; i medium sized onion; mace; lemon peel; i
tablespoon flour.
Cut the veal into pieces, two or three inches square; wash
in cold water; then scald in hot water; sprinkle with salt and
pepper and put in a stew pan containing the heated butter.
Turn meat, being careful not to brown it; add the onion, mace,
the peel of half a lemon (the yellow only) and water sufiicient
to cover. Cook until tender, keeping the pan covered. Mix
the flour with enough water to make a creamy mixture.
Add this when the veal is done; boil three minutes. The
juice of a lemon added just before the thickening is a great
improvement.
FRICASEED CHICKEN
Mrs. A. Knoch.
Same as fricasseed veal, except the chicken is cut at the
joints. Care should be taken to avoid crushing the bones.
Instead of sprinkling with pepper, add ^ teaspoon of pepper
corns; also 3 or 4 mushrooms. The gizzard should not be
put in until the meat is half done.
PIGEONS STEWED
Mrs. Carrie Shumacher.
Stew like chickens, and serve on toast. Very nice.
DRESSING FOR PIGEONS
Mrs. J. G. Mossiu.
Chop the livers and hearts of six pigeons; use enough
calf s liver to make a teacupful; one cup bread crumbs; two
eggs; chop a little parsley; small piece of onion; ^ cup
currants.
Then fill the pigeons. Take a spoonful of butter, one of
lard, half an onion. Let them brown. Lay in your pigeons.
Fry them brown, then add a cup of soup stock. Let them
simmer gently until tender. Add a tablespoon flour, ^ cup
sweet cream, i tablespoon catsup; for gravy.
German Department 28'/
ROAST DUCK, A SWEDISH RECIPE
Mrs. Carl Schutze.
One duck; i medium-sized lemon; 2 small apples; ^ cup
sultana raisins; i teaspoon flour.
Rub duck well with salt, and pepper inside and out.
Thicken the juice of the lemon with flour, and slice the
apples into the batter thus made, until every piece is coated.
Wash sultanas and remove stems. Put a few raisins in the
duck, then a few slices of apple, until moderately well filled.
Sew with a cord. Cut ofi" the neck, so as to leave the skin
long enough to tie over the end neatly. Bind wings to the
sides. Roast two hours in a moderate oven.
ROAST DUCK DRESSING
Mrs. J. G. Mossin.
Two hard-boiled eggs; 3 cups bread crumbs; i cup sau-
sage meat; Y-z cup shredded olives; }{ cup raisins; salt;
pepper; a little thyme.
If too dry, moisten with a very little milk.
PICKLED GOOSE
Mrs. J. G. Mossin.
Goose; boiling water; 2 teaspoons whole cloves; 2 tea-
spoons whole pepper; 6 bay leaves; i cup vinegar.
Cut the goose as for fricassee, remove all fat, cover with
boiling water, and cook tender. Remove the meat from the
stock, skim off" all fat, return stock to the kettle, boil until
there is only enough to cover the meat. While boiling — add
cloves, pepper, bay leaves, and vinegar. Pour this over the
meat. To be eaten cold.
GERMAN RELISH
One goose; i pint cider vinegar; pepper; salt.
Remove the loose fat from a nice goose. Season with salt
and pepper. Boil until nearly done in as little water as pos-
sible, then add the vinegar, and cook until very tender; then,
leaving in the bones, pack in a stone jar. Sliced cold,
this is a dainty dish.
Turkey and chicken may be prepared in the same way.
288 How We Cook in Los Angeles
DRESSING FOR ROAST
Mrs. J. G Mossin.
Half pound sausage meat; 2 eggs; i small onion; 2 cups
bread crumbs; ^ nutmeg; 2 tablespoons chopped parsley;
I apple; i handful raisins; pepper; salt. Mix well.
Pig six weeks old.
BEEF CUTLETS
Mrs. W. W. Holt.
Take four parts of beef and one part of suet. Chop both
fine. Season with salt and pepper. Form into pats. Beat
one ^%z, add a little cloves and nutmeg, then dip the pats
into the ^%Zy roll in cracker crumbs and fry in butter.
riEAT ROLLS
Mrs. W. W. Holt.
Take several kinds, or one kind, of boiled meat, and chop
fine. Fry one good-sized onion in butter, and add i teaspoon
flour. Add the meat and two eggs — beaten, a little nutmeg,
salt and pepper, and cook a few minutes. Bake an omelet
and spread the above mixture over the omelet and roll, then
cut in slices, dip them in ^^g, roll in cracker crumbs and fry
till brown in butter.
MEAT BALLS
Mrs. W. W. Holt.
Chop fine some beef, or veal, with a little raw ham. Beat
the yolks of two eggs, add i tablespoon sour cream, four
crackers, rolled fine, a little grated lemon peel and nutmeg.
Beat the whites of the eggs to a stifi" froth, and add to the
above mixture with the meat. Beat all well together, and
drop ofi" a spoon into hot lard and fry.
THE LEAVINGS OF SOUP flEATS
Mrs. W. W. Holt.
Slice the meat and lay it in vinegar over night, then dip
it in a beaten ^%%., season with nutmeg, roll in cracker
crumbs and fry in butter.
German Department 28p
POTATO DUnPLINQS
Mrs. J. G. Mossin.
Six potatoes (good size); i tablespoon salt; i cup flour;
4 eggs; I slice bread; butter.
Boil the potatoes, and when cold, grate them, and mix
with the salt, flour, eggs and bread — cut in small squares,
and fried in butter — mold into balls like croquettes, put in
boiling water, and boil fifteen or twenty minutes, or they can
be steamed half an hour.
To be eaten with meat gravy.
ASPARAGUS
Mrs. George KerckhofF.
Boil the asparagus in salt water until soft — from forty-five
minutes to an hour and a half, and serve with either of the
following sauces:
Egg Sauce. — Two whole eggs, or the yolks of three; i
teaspoon flour; 2 tablespoons sweet cream; yi cup asparagus
water; a pinch of nutmeg; butter — the size of an egg; vinegar
to taste.
Stir over the fire until it comes to the boiling point, then
add a small piece of butter, and serve immediately.
Browned Cracker Sauce. — Two tablespoons butter; i
tablespoon rolled cracker.
Brown the butter, then add the crumbs. When well-
browned take up quickly.
CABBAGE
Mrs. Carrie Shumacher.
One cabbage; i tablespoon lard; flour; milk; nutmeg.
Boil the cabbage until tender, drain and chop fine. Have
the lard very hot, put the cabbage in it, sprinkle it with a
little flour, add milk — when it comes to a boil, grate in a little
nutmeg, if liked, and serve.
RED CABBAGE
Mrs. J. F. Ellis.
Red cabbage; roast pork drippings; onions; flour; vine-
gar; salt; butter; sugar; pepper.
2 go How We Cook m Los Angeles
Halve the cabbage, remove the coarse leaves and large
leaf ribs, and cut in fine long strips. Boil in just enough
water to prevent burning, add the drippings and some chopped
onions; put in the cabbage gradually, boil it briskly in an
uncovered vessel a quarter of an hour; then cover closely and
boil it from a half to three quarters of an hour; add salt very
carefully. When the cabbage is cooked (not too tender),
stir in a little flour, being careful that the liquid is neither
too thick nor too thin; put a small piece of butter on top, and
stir in a liltle vinegar and one or two teaspoons of sugar. Red
cabbage should be cooked in granite ware; iron or tin dis-
colors it.
BOILED SPINACH
Mrs. A. Ktioch.
Spinach; butter; i tablespoon flour; milk; salt; pepper;
nutmeg; hard boiled eggs; fried bread.
Carefully pick over and wash the spinach; boil until tender
in enough salted water to cover; drain in a colander; chop
fine on a chopping board Heat a piece of butter in a skillet;
stir in the flour, add milk sufficient to make a thick gravy;
season with salt, pepper, and nutmeg. Put in the spinach
and boil two or three minutes. Boil eggs five minutes, cut
lengthwise and spread over the top of the dish. Bread cut
in strips half an inch wide by two inches long, fried in butter,
may be added, sticking them upright between the eggs.
RYE BREAD
Mrs. J. G. Mossiu.
Two tablespoons salt; i cake Magic yeast; i pint lukewarm
water; J^^ cake compressed yeast; i cup sour cream; i quart
warm milk; rye flour; wheat flour.
At night, make a stiff batter with the warm water rye flour,
and Magic yeast. In the morning, add the compressd yeast,
cream and milk, and equal parts of rye and white flour
sufficient to knead well. Bake in hot oven.
NOODLES
■ Mrs. J. G. Mossiu.
Th ee eggs; enough flour to make stiff dough, knead as
German Department 2gi
for bread, roll very thin; let them dry about an hour, then
roll as for jelly cake; slice very thin with a sharp knife. Boil
in a quart of water with salt to season; boil fifteen minutes
then drain in colander. Brown cracker crumbs in butter,
two tablespoons butter, same of cracker crumbs. Put noodles
on a platter covering with the brown crumbs.
NOODLES
Mrs. E. A. Preuss.
One cup flour; i ^ZZ'^ salt.
This quantity makes one dish of noodles. Mix into a stiff
dough; roll very thin; spread on a cloth until dry enough to
fold without sticking. Roll into a long roll, cut it fine
crosswise, then toss them until they are separated into long
narrow strips. Put them into boiling salted water; boil five
minutes, drain. Brown a large piece of butter, add some
bread crumbs and pour it over the noodles. These noodles
make a nice dish.
A NICE LUNCHEON DISH
Mrs. E. A. Preuss.
Fry cold noodles in hot butter until brown, and beat in
three or four eggs.
FLY AWAY
Mrs. E. A. Preuss.
Cut noodle dough into squares; fry in very hot lard;
sprinkle sugar over them while hot. They will be deliciously
crisp.
GERMAN PANCAKES
•* Mary Roach.
One pint flour; 6 eggs; i teaspoon salt; 2 cups sweet milk.
Make a batter of milk, flour and salt; beat it thoroughly;
add the beaten yolks, beat again; then the frothed whites.
Fry on hot griddle with plenty of rendered butter.
GERHAN PANCAKES
Mrs. J. Johansen.
Three to 5 eggs; J^ cup flour; 3^ pint milk.
Beat the eggs separately then add the milk and flour and
pinch of salt. Take a large frying pan well grea.^ed with
2g2 How We Cook in Los Angeles
butter and lard; pour the batter in and fry till brown, and
turn them over. Serve with butter and cinnamon.
POTATO CAKE5
Mrs. J. G. Mossin.
Four raw potatoes; 2 slices bread; 3 eggs; i cup boiling
milk.
Grate, and drain the potatoes; pour the boiling milk on
the bread; when cold, add potatoes, and eggs; fry like pan-
cakes, on a griddle. Serve any kind of pickles with them, or
preserved fruits.
RICE CAKES
Mrs. J G. Mossin.
One cup rice; i tablespoon butter; 2 tablespoons flour; 3
eggs; salt; cinnamon; powdered sugar.
Boil the rice, adding salt, when the rice is done add the
butter and cook, then add eggs, and flour. Fry in hot lard,
sprinkle with powdered sugar, and cinnamon. Serve with
maple, or raspberr}' syrup. Some prefer powdered sugar, and
lemon juice.
SPATZLE
Mrs. T. Masac.
One cup flour; i ^z?,'^ ^ little water and salt.
To each cup of flour, take one egg, a very little water and
salt. Beat up till light. Drip through a colander with holes
about ^ inch in diameter into boiling salt water. The
spatzle will rise almost immediately to the surface and are
ready to be drained. Fry for a few minutes in butter and add
a few fried onions. Serve with stew.
BRIOCHE
Miss Ruth Childs.
Dissolve ^ cake compressed yeast in one cup lukewarm
water. Stir in j4 pound flour, and let it rise in a moderately
warm place, twice as high and fall again. Stir up in another
bowl ^2 ft), butter and 8 eggs, one after the other; mix with
the other dough and add i teaspoon salt and 2 table-
spoons sugar with % lb more flour. L,et it rise again and
Gennaii DepartDioit 2gj
set in the ice box for twelve hours, very near the ice. Take
out, shape asj'ou wish and let rise again. Bake in a moder-
ate oven for three- fourths of an hour.
APFEL 5TRUDEL
Mrs. T. Masac.
One lb. flour; ^ lb. butter; y^ lb. leaf lard tried out; 2
cups bread crumbs, butter, sugar, cinnamon, to taste; a little
finely-chopped lemon rind; currants; finely-sliced apple.
Shortening and flour to be equal weight, the shortening to
be kept on ice. Rub the flour and lard thoroughly together,
add sufiicient ice water to make the dough of the proper con-
sistency to roll out. Sprinkle flour on pie-board, the dough
rolled out to the thickness of about one-sixteenth of an
inch, then scatter thin slices of ice cold butter over it,
fold the dough over and again roll out, and repeat the process
until all the butter is used. Keep on ice until used. Next
fry the bread crumbs in butter seasoned with sugar and
ground cinnamon to taste; a little finely-chopped lemon rind
may be added. Take the dough, roll out on a tablecloth
sprinkled with flour, stretch it as thin as possible with the
hands. Sprinkle over this surface all of the fried bread
crumbs, currants to taste, and a liberal share of apple. Roll
up the strudel, pinch the ends together, put in a buttered pan,
cover with a well-buttered paper, and bake in a hot oven, un-
til quite brown. Good hot or cold, or sliced and fried the
next day.
GERMAN PIE CRUST FOR BANANA TURNOVERS
Mrs. J. G. Mossin.
Seven ounces butter and lard mixed in equal parts; i Qgg:
I teaspoon sugar; ^ teaspoon cinnamon; rind of i lemon,
grated; i pint sifted flour; 3 tablespoons milk.
Roll thin as cooky dough. Peel bananas and cover the
crust as for turnovers; bake for fifteen minutes. Use for
dessert or for an afternoon coffee. This crust can be used for
any fruit; can be used after standing in ice box.
^p/ Hojv We Cook in Los Angeles
KUCHEN WITH BAKING POWDER
Mrs. J. G. Mossin.
Two cups flour; V-z cup milk; 2 eggs; 11 tablespoons butter;
2 tablespoons sugar; i teaspoon Cleveland's baking powder;
granulated sugar; cinnamon or grated almonds.
Mix, and spread thin in a buttered pan; melt a teaspoon of
butter and spread it over the top; sprinkle with granulated
sugar and cinnamon. Bake fifteen minutes. Grated almonds
can be used instead of cinnamon, or apples cut very fine can
be put on top with sugar and cinnamon.
KUCHEN WITH YEAST
Mrs. J. G. Mossin.
One-half cake compressed 5^east; i tablespoon sugar;
I cup lukewarm milk; lyi cups flour; i cup butter; 4 eggs;
1 cup sugar; i cup flour; y^ cup seeded raisins; i tablespoon
finely sliced citron.
Dissolve yeast and tablespoon sugar in the warm milk; mix
with one and one-half cups flour. Let it rise one hour; then
add one cup flour, butter, sugar, eggs, and fruit. Stir one
hour. Butter a deep cake mold; pour in the batter, and let it
rise two hours. Bake three quarters of an hour.
BROWN LEB KUCHEN
Miss Ruth Childs,
One quart honey; i ft sugar; 2 fts flour; i ft almonds; %
ft orange peel; ^ ft citron; 2 oz. cinnamon; rind of i lemon;
^ teaspoon soda.
Warm the honey; chop the other ingredients; mix all
together, and let stand one half hour. Roll out a quarter of
an inch thick and cut into squares; let them stand over night
in a warm room. Bake in a slow oven. Use boiled icing.
COFFEE CAKE
Mrs. E. F. C. Klokke.
One quart flour; i pint warm milk; ^ cake compressed
yeast; i teaspoon salt; yi cup sugar; yi cup butter; ^ lemon;
2 eggs; flour; cinnamon; cracker or bread crumbs.
Stir the flour, milk and yeast to a smooth batter; when
German Department 2^3
light and spongy, add the salt, eggs, sugar, butter, lemon,
and flour to make it stiff enough to roll. Roll it an inch in
thickness; lay in a pan; spread warm butter over it, and
sprinkle with sugar, cinnamon, and either cracker or bread
crumbs.
LOAF COFFEE CAKE
Mrs. Rutz.
One ft) flour; i pint warm milk; V-z yeast cake; ^ lb
butter, beaten to a cream; i cup sugar; 4 eggs.
Mix flour, milk and yeast cake, and put in a moderately
warm place to rise. When light, add the butter, sugar and
^ZZ^'^ beat for one half hour. Put in a well-buttered mold
and let it rise to the top. Bake in a moderate oven.
LIGHTNING COOKIES
Mrs. J. G. Mossiii.
One-half ft) butter, ^A, ft) sugar; i lb flour; ^ lb almonds;
4 eggs;grated rind of Y^, lemon; cinnamon.
Cream the butter; add eggs, sugar and lemon, stirring
constant!}^, then the flour. Spread the dough as thin as a
wafer on greased tins; sprinkle with sugar, cinnamon and
shaved almonds. Soon as baked, cut in diagonal squares and
remove from the tins.
CHOCOLATE COOKIES
Mrs. J. G. Mossiu.
One fourth lb brown sugar; )^ lb white sugar; i tablespoon
butter; 2 eggs; 7 oz. Ghirardelli's chocolate (grated); 7 oz.
flour; I lemon rind; i tablespoon chopped citron; ^ teaspoon
cinnamon; % teaspoon cloves. Let stand one hour; then roll,
cut and bake.
SPONGE CAKE WITH SWEET ALMOND fllLK
M. Bandiiii de Winston.
One-half gallon milk; i^ lbs ground sweet almonds; a
few sticks of cinnamon; sugar to taste.
Boil to the consistency of molasses, and let it cool. Divide
the sponge cake into squares, then horizontally into half
squares; place a layer of cake on a platter; cover with the
almond milk; put some fruit jelly over the milk, and over
2g6 How We Cook in Los Angeles
the jelly another layer of cake; and so on, until it is of the
desired thickness. Cover with the milk; ornament with
raisins and ground cinnamon.
MACCAROONS
Mrs. Rutz.
One-half Ih almonds; i Ife pulverized sugar; whites of 3
eggs; juice of i lemon and part of the grated peel.
Mix thoroughly the almonds (which have been blanched
and pounded with the white of one ^gz) with the sugar,
whites of two eggs and lemon juice and peel. Stir this
mixture constantly and quickly over the fire until it loosens
readily from the stewpan. Turn into another vessel; make
into small cakes; put on a baking tin; spread over with
paper or wafer; place in a partially cooled oven and bake
slowly to a reddish yellow color.
CHOCOLATE CAKE
Mrs. J. G. Mossin.
Two cups sugar; i cup butter; 4 eggs; 4 sticks Ghirardelli's
chocolate; ^ cup milk; i cup chopped almonds; ^ cup
mashed potato; 2 cups flour; 2 teaspoons Cleveland's baking
powder; i teaspoon cinnamon; i nutmeg; i teaspoon cloves.
ORANGE KALTSCHALE
Mrs. Rutz.
Grate the rind of a few oranges on sugar; peel them and
cut in eight parts; dip them in powdered sugar and lay them
in a tureen, and let stand one hour; then add as much water
as you require. Serve with lady fingers or sponge cake.
TUTTI FRUTTI
Mrs. George Kerchhoff.
One quart milk; ^ cup starch; ^ cup sugar; yolks 6 eggs;
vanilla or lemon peeling.
Make into a custard and let it come to the boiling point.
Put in a glass dish a thick layer of any kind of fruit, or
mixture of fruits, fresh or stewed. When the custard is cold
German Department 2gy
pour it over the fruit, and cover, the whole with the beaten
whites of eggs. Heat an iron shovel and hold over the eggs
until they color a light brown.
TO HAKE COFFEE
Mrs. J. Johansen.
Have the coffee ground fine (Mocha and Java) and add a
little chiccory. Put the required amount of coffee in a
cotton flannel bag, and pour the required amount of boiling
water over it quickly; cover it and let it steam five minutes.
QERHAN WAY OF HAKINQ COFFEE
Mrs. E. A. Preuss.
Have a cone-shaped perforated tin (holes not too small).
About an inch from the top should be a band to rest on the
coffee pot. A bag of flannel or cheese cloth large enough to
overlap the funnel. Put the coffee in the bag and pour boiling
water over it; (the water must be boiling), and let it drip — the
water runs through quickly. The coffee is delicious.
PICKLED nUSHROOMS
Mrs. J. G. Mossin.
One spoon butter; i can mushrooms; vinegar or lemon
juice.
Stew the mushrooms in the butter verj^ gently for a few
minutes; add lemon juice or vinegar sufficient to cover; put
them in a glass jar lightly covered; place in a kettle of
boiling water and boil fifteen minutes. When cold; they are
fit to serve.
PICKLED CUCUHBERS
Mrs. Rutz.
Cucumbers; salt; small white onions; peppers, red and
green; bay leaves; horse radish; allspice; white mustard seed;
whole black pepper; vinegar.
Peel ripe cucumbers; cut in two, lengthwise; remove the
seeds; rub with salt, and lay upon platters for twenty-four
hours. Then wipe them dry; cut in pieces to suit. Pack in
glass jars alternating layers of cucumbers with layers of
spices. Fill the jars with boiled vinegar.
FRENCH DEPARTMENT
BOUILLON
^Ime. V. Chevallier.
One pound beef; i carrot; i onion; i spoon lard; ]/z glass
water; f pint boiling water; salt.
Cut the beef in small pieces, put in a sauce pan with the
carrot, onion, lard and half glass water. Simmer quarter of
an hour, until it begins to stick to the pan, then, pour on the
boiling water, salt, and boil it three quarters of an hour. Strain
and serve.
LOBSTER a la CREOLE
Mrs. E. A. Preuss.
One large, or two small lobsters; 3 tomatoes; 3^ a green
pepper; i cup cream; a good sized piece of butter; a little flour;
toast.
Cut the lobsters in small pieces. Cook and strain the
tomatoes and pepper. Melt the butter, add the flour, cream,
and strained tomatoes. Cook a little while. Serve on toast.
STUFFED PIGEONS
Mrs. C. Ducomimiii.
Mince the hearts and livers of the pigeons, and some meat.
Soak milk bread in hot milk, squeeze dry, and mix it with the
meat. Add parsley, marjoram, pepper, salt, and a little bacon.
Fill the pigeons and sew them up. Fry them in butter. When
done remove the butter, and replace it with good broth. Add
a little vinegar and spices. Thicken the sauce with a piece of
butter rolled in flour.
CHICKEN FRICASSEE
Mine. V. Chevallier.
One chicken; butter; i spoon flour; glass water; salt, pep-
per; parsley; 3 q.%% yolks; i lemon.
Pluck, clean, and singe the fowl. Cut in pieces, and soak
half an hour in tepid water to whiten the flesh, drain. Stir
the flour and a piece of butter in a sauce pan until the butter
FrencJi Department 2gg
is melted. Add water, salt, pepper, parsley. Put in chicken
and boil an hour and a half. Take the chicken out, stir into
the gravy, the yolks and the juice of the lemon.
Mushrooms are an excellent addition.
CHESTNUT FILLING FOR POULTRY
Mrs. C. Duconiniun.
Three dozen chestnuts, boiled; milk bread; hot milk, pep-
per, salt, liver and heart of a fowl; i egg; lemon peel, i onion;
butter.
Peel and pound the chestnuts fine in a mortar. Soak a
few slices of bread in the milk, then squeeze it dry. Season
with salt and pepper, and a little lemon peel, finely cut. Mince
the heart and liver. Mix all with the white of an ^^%. Fry
the chopped onion in butter, then add the other ingredients.
Stir until it is thoroughly mixed and heated, then fill the
fowl.
BEEF "a la MODE
Mme. V. Chevallier.
Beef; lard; Y^ a calf s foot; i onion; i carrot; i laurel leaf;
I small clove of garlic; a few cloves; salt, pepper, water.
Tie a layer of lard on top of the roast. Place in saucepan
with a spoon of lard, calfs foot, onion, carrot, laurel, thyme,
garlic, salt and pepper. Pour over this a glass of water. Cook
until the meat is very tender. Strain the gravy before serving.
Time four hours. Slow fire and pan well covered.
FILET de BOEUF
Mrs. C. Duconi:uun
Cut pieces of tenderloin the thickness of a finger; beat
them well. Season with salt, pepper, and a few drops of sweet
oil. L,ay one upon another, and set them aside. Fry each
piece on both sides in hot butter. Il^ay them in a hot dish and
keep it warm. Remove the fat from the gravy, and add to it
some broth, a lump of butter mixed with flour, herbs cut fine;
cook a few minutes, then pour over the meat and serve, or
the meat can be heated for a few minutes in the gravy, and
then served.
joo How We Cook in Los Angeles
CALF'S FEET
Mrs. C. Ducommun.
Boil the feet three hours in four quarts water, remove the
large bones, split and lay them in a sauce pan. Mix a little
flour with two ounces of butter. Add it with pepper, salt,
mace, and a little vinegar, to two cups of the liquor in which
the feet were boiled. Simmer this ten minutes, garnish with
sliced lemon. Serve very hot. The remainder of the jelly
may be used as jelly.
riEAT BALLS
Mrs. C. Ducoiumun.
Two pounds veal; yi pound bacon; 3 eggs, whites; milk
bread; salt; pepper; nutmeg; fine herbs; lemon peel.
Mince the veal and bacon very fine. Add all the other
ingredients. Mix thoroughly. Form into balls the size of a
walnut. Cook in boiling water. When done, they rise to the
surface. Place on a platter, and pour over them a white
sauce, made of butter and flour, seasoned with a few
drops of vinegar.
FOIE a le POULETTE
Mrs. C. Ducommuu.
One calfs liver; i onion, good size; flour; butter- pepper;
salt; broth; vinegar.
Cut the liver in thin slices, dredge with flour, mince the
onion and fry it in butter, then the liver. Cook a little, then
add the other articles, a few drops of vinegar, a piece of but-
ter. Stir until well mixed and serve.
FRESH PEAS
Mrs. C. Ducommun.
Put the peas over a brisk fire, with a piece of butter and a
teaspoon flour. Stir until the butter is melted and well
mixed. Then add a little boiling water. Cook half an hour,
then season with salt, very little pepper, and a little sugar if
liked, and they are ready to serve.
French Department joi
SQUASH AND CORN
Mrs. C. Ducommun.
Three ears corn; 3 squashes; i spoon lard or butter; i onion,
minced fine; i tomato, cut fine; i green pepper, cut fine; salt to
taste.
Heat the lard or butter in a saucepan. When very hot,
fry the onion a little, then add all the other vegetables. Cover
closely, and stir frequently to prevent scorching.
MACARONI
Mrs. Carrie Schumacher.
Put the macaroni in salted boiling water. Cook until ten-
der, then drain. Fry small pieces of ham. Add a few toma-
toes. Simmer a little while, then add macaroni and quite a
large piece of cheese, minced fine. Cook until the cheese is
melted, and tomatoes done.
BATTER PUDDING
Mrs. C. Ducommuu.
Three tablespoons sifted flour, heaped; 2 cups milk; 6
eggs.
Beat whites and yolks separately, very light. Mix the
milk and flour. Add the yolks, the whites last, bake imme-
diately. Serve with sauce.
RUSSIAN DEPARTMENT
RUSSIAN BEET SOUP
Mrs. P. A. Demens.
Take 3 lbs fat beef or pork; i or 2 bay leaves and 5 or
10 grains pepper. Boil about two hours or until tender, then
add some cut-up cabbage and two tablespoons vinegar.
Carefully wash, but not cut before boiling, five or six beets,
and boil until tender; slip off the outside and cut into thin
slices. Add a heaping teaspoon of flour to soup, mix well;
season with salt, put the boiled beets into the soup and boil
twice. Serve with sliced meat.
CABBAGE SOUP
Mrs. P. A. Demens.
Three fbs fat beef; 2 carrots; 2 onions; i turnip; i baj'
leaf; 5 to 10 grains pepper; ^ head cabbage; i tablespoon
flour; parsle)'.
Cook, and strain the stock, add to it the cabbage, cut into
twenty pieces, stir in the flour, boil twice; when about to
serve, add some parsley and a little pepper.
RUSSIAN SALAD
Mrs. E. R. Smith.
Clean and boil in separate kettles red beets, carrots, and
potatoes. Cut them in good slices and season each with salt,
pepper, and butter. Garnish a platter with fresh lettuce,
arranging the slices of potatoes, then the beets, more potatoes,
and the carrots to finish. Serve with salad dressing. This
makes a ver}^ showy dish if arranged with care.
Sweet Sauce for Pudding, Cauliflower, Asparagus, etc.
Mrs. P. A. Demens.
Six lumps sugar ; 6 eggs, yolks ; i dinner glass water ; i
slices lemon.
Beat the eggs; powder the sugar ; add water and lemon.
Put over a slow fire, stirring constantly, and when high and
frothy, pour over pudding.
Russian Departme^it ^oj
CRANBERRY PUDDING
Mrs. P. A. Demeus.
Two cups cranberries; i cup sugar; ^ cup cornstarch; i
glass water; cinnamon.
Of the cranberries make six or seven cups of juice, add
the sugar, cinnamon, and cornstarch mixed with water. Stir
well, serve hot. Boil in porcelain dish.
FARINA PUDDING
Mrs. P. A. Demens.
Five cups cream ; i^ cups farina ; i cup sugar ; ^ ft
ground almonds; i teaspoon vanilla; bread crumbs; a little
water.
Boil all together, then turn into a porcelain bowl, sprinkle
with bread crumbs and bake.
APPLE SOUFFE
Mrs. P. A Demeus.
Six baked apples; 6 whites of eggs; ^ cup powdered sugar;
cream.
Mash the apples; beat the whites; mix them, adding
gradually half a cup of sugar. Place in a porcelain platter,
set it in the oven for about ten minutes to brown. Serve at
once with cream.
RAISIN MAKING IN CALIFORNIA
James Boyd, Riverside, Cal.
Our best table raisins are made from a white grape called
the Muscat of Alexandria, and by some the Muscatel. Our
seedless raisins come from the large clusters of raisins picked off
in packing, also from the broken clusters when putting them
through the stemmer preparatory to assorting and packing.
There is also a seedless grape called the Sultana, which makes
a very excellent raisin for cakes, etc. The Sultana, as well as
a new variety of seedless grapes called the Thompson's Seed-
less, do well in California. The Zante currant which is made
from a small, seedless black grape, has not so far been success-
fully grown in California. These varieties of grapes, which
are natives of Europe, do not succeed in the States beyond the
Rocky mountains, for climatic reasons.
Our California grapes are grown in the same way that the
native grape is grown in the Eastern States, except that we do
not trellis them or need to protect them in winter, and in
pruning, which is done every spring, they are cut back so that
they look like a row of dry stumps until they start growing in
the spring when the vineyards look beautiful in their rich
green.
The grapes begin to ripen in August, but for raisin making
they have to be very ripe, and are not fit to make into raisins
until thej^ are rich and full of sugar. Grapes that are fit to
make into raisins require to be very solid and fleshy, unlike
wine grapes, that require plenty of juice. When picking,
which is usually well along in September and early in October,
all imperfect berries are removed from the clusters and the
bunches are then laid on trays, which are made of thin lumber
the size being usuall}' two feet b}^ three feet. They are left in
the sun for the curing process, until the exposed surfaces begin
to shrivel, which happens generally in ten days or two weeks,
Raisin Making J05
when they are turned by simply placing an empty tray on top
of a full one and reversing the two, when the fresh surface is
left exposed to the sun for about two weeks longer, or until
they are properly cured, when they are slidden ofif the trays
into large boxes called sweat boxes; where they are kept until
the moisture is equalized through the whole and the stems get
tough, when they are ready for packing.
The packing is usually done in large packing houses by
firms who make a business of packing and marketing the
fruit. The packing is usuallj'- done by women and girls for all
choice fruit, but for loose raisins which are generally shipped in
sacks; machinery is much used for stemming and cleaning,
and men usually do this part of the work.
In the early years of raisin making everything was packed
in boxes, but now much of the fruit is put in sacks to save ex-
pense for boxes and packing.
The process of raisin making is clean and agreeable all
through. The production has increased so within the last five
years, that California furnishes nearly enough to supply the
whole of the United States. Owing to lack of co-operation
among the growers, the business is not as remunerative as
in former years, but steps are being taken to remedy the evil
complained of.
DRIED FIGS
As Prepared by D. H. Burnham, Riverside. Contributed by
Mrs. lOLA M. COLBURN.
Use White Smyrna, or some thin-skinned variety of white
fig, thoroughly ripe when picked, and must be dried quickly.
Use raisin trays for drying. All trays filled during the day
are placed that night in the bleaching house and subjected to
the fumes of a little burning brimstone; other nights, if
there is any dampness at all, they should be covered. In the
morning they are placed in the sun. When partially cured
turn in trays, same as raisins. Only a few days is required
to dry them if the weather is good. Watch carefully so as
not to let them get too dry, as that spoils them. Go over the
trays and pick them out as soon as cured. The better the fig
the sooner it is cured. When taken from trays they are put in
large sacks of cotton cloth like flour sacks, and put in a cool
place to sweat. While still moist and pliable from sweating
they should be packed in boxes and pressed. The main
points to be considered are, i, The quality of the fresh fig. 2,
Its thorough ripeness. 3, Bright, perfectly dry weather. 4,
The care which does not allow them to get too dry.
Figs cured in this way are excellent without the bleach-
ing process, and are preferred by many for their own use.
While in the business, Mr. Burnham took the first pre-
mium for several 3^ears at the Riverside Citrus Fairs, on his
cured figs.
SMALL FRUITS
F. Edward Gray, Alhambra
They who possess a home in Southern California, be it city
lot, suburban acre or extensive ranch, naturally aim to make
it attractive.
Not the least among the means of making it such, within
or without, is a well maintained small fruit garden.
With straw, black and raspberries properly cared for,
growing within the home enclosure, the good housekeeper
always has the wherewithal at hand to brighten up her table
and please the taste of her most fastidious guest.
THE BLACKBERRY
Although dark of hue this branch is by no means the
black sheep of the berr)' family. It keeps you at a respectable
distance with its vicious thorns, but after careful persistency
you will find it as attractive and beautiful as any of its kin.
There is one thing about the blackberry, the most decided
ill treatment will not kill it. Once plant it in your garden, it
will remain there forever, and a da3^
It requires a sunny place, succeeding best in a light soil,
possibly not so rich as the raspberry as it has a tendency to
rankness.
Set out as early in winter as possible. If 5'ou need more
than one row, allow six feet between each row, with plants
three feet apart in the rows. They require more room than
the raspberry, and should have support. Stakes at the ends
of the rows with wires stretched from end to end will sustain
them nicely.
Keep the growth down to three feet, if possible, more can
be done with the thumb and finger at the right time than
with pruning shears after neglect. Pinch back the green
joS How We Cook in Los Angeles
canes in early May and June with a result that you will have
better shaped plants and a greater abundance of fruit.
Two varieties is all that is necessary and will give you
more than you and your neighbors' children will need.
Crandall's Early is not only an excellent berry and prolific
bearer but will ripen three weeks earlier than any other and-
last some times as late as December, but this is not desirable
as it is not the berry for preserving and canning, as is the
Kittatinny, for under good culture this latter variety is very
large, sweet, rich and melting when fully ripe. It reaches its
best condition if allowed to ripen on the vines.
THE STRAWBERRY
To make a success of your strawberry patch, the ground
should be thoroughly cultivated and pulverized; properly
deepened and enriched. A sandy loam will give the most
satisfactory results. No shade, and an abundance of mois-
ture are some of the chief needs of the strawberry.
Two hundred plants will be sufiicient for an ordinary fam-
ily. Procure young plants; set them out in the fall or win-
ter just before the first rains, and you will get quick returns
of the luscious fruit.
Select equal proportions of the "Monarch and "Sharp-
less" varieties and you will have berries every month in the
year.
Prepare the ground in ridges, say from twelve to fifteen
inches apart, according to the volume of water at your com-
mand. Set the plants one foot apart on top of the ridge. In
planting, excavate a place for each plant sufficiently large to
put the roots, spread out, down their whole length; fill and
press earth firmly; be careful that crown of plant does not go
below the surface.
Set a new bed every year with thrifty young plants. Pull
up old plants after two years' bearing.
THE RASPBERRY
To succeed with this crimson, melting berry, prepare the
Small Fruits jog
ground as thoroughly and in same manner as for the straw-
berry, using care not to overfertilize,
Kstablish your row of plants where they will have partial
shade, along a fence or hedge, if possible. Plant them out
as early as possible in the winter to receive the full benefit of
the rains, cutting back the old canes six inches from the
surface.
Keep the ground level, don't let it bank up against the
plants, mulch well with hay or long grass to preserve the
moisture. Support the plants with stakes. Be liberal with
water and you will have fruit every day — and for Christmas.
As for variety, none will give such general satisfaction as
the Cuthbert, deservedly known as the "Queen of the Mar-
ket." The berries are of the largest size; very firm; deep
rich crimson; flavor excellent and very prolific.
Don't waste time and space in planting out the the Black
Cap varieties; they will not do well in this climate and only
produce sour fruit and bitter disappointment.
FRUITS
Mrs. W. J. Brown
Fruit should be carefully selected for canning or preserving
and should be used as soon as possible after it is picked.
Berries should be preserved the same day they are picked.
Pears, peaches and apricots should be firm but not fully ripe
as they then retain their shape and have abetter flavor. Use
only the best granulated sugar for putting up fruit or making
jellies. To prevent fruit from fading or being injured by the
chemical action of the light through the glass jar, wrap two
or three thicknesses of paper around jars. The most satis-
factory way of canning fruit after it is prepared is to place
it with care in glass jars, until they are full, then fill to
about an inch of the top with rather hot syrup prepared with
the right quantity of sugar as given in the general directions
which follow; fasten on the covers tight enough to lift by, but
not air tight, then place several thicknesses of cloth on the
bottom of the boiler to prevent the jars breaking; set the jars
in and fill to about two or three inches of the tops of the jars
with tepid water, and boil the required length of time accord-
ing to general directions — that is after the water commences
to boil rapidly in the boiler. When cooked, take out, being
careful to cover the jar that the air may not strike it,
or it will break; set on a folded towel wet with cold water,
remove the cover and fill with hot syrup, or if the required
amount of sugar has been used, fill with boiling water; see
that there are no air bubbles in the jar, fasten on the cover
securely, invert the jar and and let it stand twenty-four
hours. If the fruit is sufficiently cooked, the rubbers good,
and the jars air tight, your fruit will keep indefinitely.
As jellies and jams grow dark by cooking after the sugar
is added, boil the fruit or juice well before adding the sugar,
which should be heated in the oven but not allowed to brown.
Fruits
Sn
When the jelly is read}' to remove from the fire, have
ready a heated pitcher with a piece of cheese cloth, wet with
hot v;ater, over the top; pour the jelly through the strainer;
and if the cloth is wrung out of hot water, there will be no
waste of jelly. Have the glasses standing in a pan of hot
water; take them out and drain a moment and turn the jell)'
in from the pitcher; or if a silver teaspoon is placed in the glass
and then the jelly poured in, there will be no danger of the
glass cracking.
It is thought by some that fruit must be sweetened in
order to keep from spoiling, but such is not the case. Fruit
properly cooked, put up while boiling hot in air tight jars
will keep just as well as the sweetened; and is preferable when
intended for pie-making.
The fruit closet should be cool and dry; if too warm, the
fruit may spoil; if too damp, it will mold. Jars of fruit should
be examined two or three days after filling; if any of the
syrup leaks out, they should be opened and the fruit used for
jam, as it will have lost its delicacy of color and flavor — an
item so desirable in canned fruits.
GENERAL DIRECTIONS FOR CANNING FRUIT
Amount of sugar for a quart jar and time for cooking
Boil blackberries moderately about 6 min. Amt. sugar,
raspberries " "
strawberries " "
Bartlett pears in halves "
peaches, halves moderately ' '
peaches, whole " "
plums
apricots
nectarines
crab apples, whole
pine-apple, sliced
ripe currants
pie-plant, sliced
cherries
sour apples, quar'd
grapes
quinces, quartered
6
8
20
8
15
ID
8
25
15
6
10
8
10
ID
20
6 oz.
6 to
6 to
8 to
6
10
10
6
8
jf2 How We Cook in Los Angeles
CANNED BLACKBERRIES AND RASPBERRIES
Mrs. W. J. Brown.
[yook over the fruit carefully, drop into a pan of cold water;
remove from water with the hands, let drain, then fill
the jars; add the syrup and follow the preceeding "General
Directions."
FOR CANNING BLACKBERRIES
Mrs. S. H. Fairchild.
Put the berries in a vessel with a little water to create
steam and sufficient to boil; add one teacup sugar to every two
lbs of berries. Make a batter of one tablespoon flour and a
little water to every quart of fruit, after being cooked, beat
thoroughly until it is perfectly free from lumps; when berries
come to a boil, stir in batter very gently to avoid mashing
them. Use care at this point to prevent burning; when they
are of the thickness of syrup, can immediately. Berries put
up in this way keep better and have a more natural flavor
than when put up in any other way. Raspberries and ripe
currants may be canned in the same manner with equal
success — currants requiring more sugar.
CANNED STRAWBERRIES AND GOOSEBERRIES
Mrs. W. J. Brown.
lyook over the fruit, remove the stems and blows; drop
them into a pan of cold water, remove carefully with the
hands; fill the jars, add the syrup and follow the preceeding
' 'General Directions. ' '
STEWED CRANBERRIES
Miss Frances Widney.
One quart cranberries; i pint granulated sugar; i cup
water.
Look over the berries carefully, wash and put in a granite
stew pan; add the water and sugar; cover and let boil
about ten minutes. Remove the scum but do not stir them.
When cold, they will jelly and the skins will be tender.
Fruits jij
CANNED PEACHES
Mrs. W. J. Brown.
Select peaches that are ripe but not soft. Pare, remove the
stones, place the fruit in the jar; adding three peach stones
(cracked) to each jar; prepare the syrup and cook according
to preceeding "General Directions."
CANNED APRICOTS AND NECTARINES
Mrs. W. J. Brown.
Use the fruit before it is soft. Pare, remove the stones
and place in the jars with three of the cracked stones; add
the syrup and follow preceeding "General Directions."
CANNED PEARS OR QUINCES
Mrs. W. J. Brown.
Pare, cut in quarters or the pears in halves; place them in
the jars, add the hot syrup and proceed according to preceeding
"General Directions."
CANNED PLUMS
Mrs. W. J. Brown.
Plums should be thoroughly ripe. Remove the stems,
fill the jars, add the syrup and follow the preceeding
"General Directions."
CANNED TOHATOES
Mrs. W. J. Brown.
Use firm, ripe, medium-sized tomatoes; scald slightly;
remove the skin and cook without breaking, by putting them
into the jars carefully, filling with hot water, and cook
according to general directions.
CANNED SWEET CORN
O. G. M.
Take fresh, sweet corn, when tender, and cut from the
cob before cooking; put in glass jars and pack it tight; when
full, fasten covers sufficiently to keep out the water. Place
several thicknesses of cloth on bottom of boiler; pack in the
jars, one over the other, and cover them with cold water.
Watch carefull)^ and when it commences to boil, boil three
J 1 4- How We Cook in Los Angeles
hours, take out, fasten the covers air-tight. When cool, put
in a cool place and the corn will be as fresh as in summer.
Peas can be canned in same way.
BLACKBERRY JAfl
Mrs. S. S. Salisbury.
To 6 pounds blackberries allow 9 pounds sugar and boil
twenty minutes.
BLACKBERRY JAH
Mrs. W. J. Brown.
Select fresh, ripe berries, removing all imperfect ones;
mash well in in an earthen dish and add i pound best granu-
lated sugar to each pound or pint of fruit. Put the berries
in a porcelain or granite preserving kettle and boil fifteen
minutes, add the sugar, (which should be heated in the oven)
and boil fifteen minutes longer, stirring often to prevent
burning. If the fruit is very juicy, it may require to boil ^
of an hour. Put in jelly glasses or fruit jars.
STRAWBERRY JAH, No. 1
Mrs. R. M. Widuey.
Wash, hull and weigh the berries. Mash them in a pre-
serving kettle, (granite or porcelain), add Y\ pound sugar to
each pound of fruit. Cook for about 30 minutess stirring
constantly with a silver or wooden spoon. Dip into fruit
jars and seal while hot.
STRAWBERRY JAH, No. 2
Mrs. R. M. Widney.
Four pounds fresh strawberries; i pint currant juice; 5
pounds sugar.
Mash the strawberries, add the currant juice and boil 10
minutes. Skim, add the sugar, and boil 10 or 15 minutes
longer, or until it is sufficiently thick. Put in glass jars or
jelly glasses, cover closely with paper, brushed over with
white of ^%^.
RASPBERRY JAM
Mrs. R. M. Widney.
Made as directed for Strawberry Jam, No. i.
Fruits 315
PINE APPLE JAH
Mrs. W. J. Brown.
Pare the pine apple carefully; grate it, and add Y\ pound
granulated sugar to a pound of fruit. Boil about fifteen min-
utes and seal in glass jars.
CURRANT JAM
A. C. B.
Remove the currants from the stems, crush them and boil
fifteen minutes. Add the same quantity of sugar heated and
cook but fifteen minutes longer, being careful not to burn.
PEACH BUTTER
Mrs. Wm. F. Marshall.
Use thoroughly-ripe peaches; pare them; remove the
stones and take pound for pound of peaches and sugar. Cook
the peaches until they are soft, then add half the sugar and
boil half an hour; then add the remainder of the sugar, and
boil an hour and a half, stirring constantly to prevent burn-
ing. If the flavor of the peach stone is desired, crack some
of the stones, boil a few minutes in a small quantity of water,
and add to the fruit, or season with cinnamon and cloves, if
preferred.
APPLE AND PEAR BUTTER
Mrs. M. G. Moore.
One peck each apples ^nd pears; ^ dozen quinces; 5
pounds lightest brown sugar.
Pare, core and cut into pieces the apples and pears; add
the quinces and boil, stirring often till smooth and rich in
coloring, then add the sugar and stir constantly till the
bubbles gather in the middle and cook outwardly. Put in
earthen jars and keep in a cool, dry place. The sun must
not be allowed to fall upon it.
APPLE BUTTER
Mrs. R. W. Widney.
Ten gallons cider; i bushel apples.
The day before making the butter, boil the cider down
one-half. The apples should be peeled, cored, and put in the
j/(5 How We Cook in Los Angeles
boiled-down cider, as rapidly as possible in the earlj^ morning
of the day in which the butter is made. At first it will be
necessary to stir only every few moments; later on, as the
apples are dissolved, the butter should be stirred constantly.
In the absence of the great copper kettles that our grand-
mothers used, I usually get a large new, tin wash-boiler.
The butter should be cooked until when taken out the cider
will not separate, but the whole be a thick, smooth
substance — a butter indeed. The cooking requires a full day.
The butter burns or scorches so easily that it is necessary to
constantly stir, so as to scrape the entire surface of the bot-
tom of the kettle.
APPLE AND QUINCE CHEESE
Mrs. C. C. Thomas.
Six pounds quinces; 3 pounds apples; 4 pounds white
sugar.
Prepare as for preserving. Cook the quinces first in
enough water to cover. When tender, add the apples and
cook till done, then add the sugar and boil a few minutes as
for jelly. Pour into shallow tin pans; when cold, cover with
white paper dipped in white of ^zz- Cut into thin slices or
cubes, and serve for lunch.
LEnON BUTTER
Mrs. T. F. McQpmant.
One cup sugar; i cup boiling water; i tablespoon flour;
I tablespoon butter; i ^z%; i lemon.
Mix together the sugar, butter, flour, ^ZZ — well beaten,
and the juice of the lemon, with a little of the grated rind.
Pour this into the boiling water and cook slowly. Stir well
to prevent burning.
ORANGE riARHALADE
Mrs. G. W. White.
Slice very thin twelve oranges and five lemons, using the
entire fruit, but removing all the seeds carefully. To every
pound of fruit add one quart of water. Set away for twenty-
four hours.
Fruits jiy
Second Morning. — Boil the fruit till tender. Set away
twenty-four hours.
Third Morning. — To each pound of the boiled fruit add
one pound of sugar. Boil until the liquid makes a jelly.
ORANGE MARMALADE— English Recipe
Mrs. Heury Smith.
One dozen oranges; 4 good sized lemons; i^^ pints water
to each pound sliced fruit; i pound and 2 ounces sugar to each
pound fruit.
Slice the oranges and lemons verj^ thin, and take out the
seeds, then add the water and let stand 24 hours. Then boil
till the peel is tender, (about i hour), let this stand till quite
cold, take out the fruit and weigh it, and to every pound
allow I pound 2 ounces sugar. Boil this one hour, taking
great care it does not burn. Stir well with wooden or agate
spoon. When done put in glasses and seal while hot. It is
best not to boil too long in one pan, as it is very quick to
burn.
ORANGE MARHALADE
Miss Eloise Forinau.
Four dozen oranges; 4 lemons; ^ pounds granulated
sugar to every pound of oranges after the peel is removed.
Less sugar for very sweet fruit. Peel two dozen removing as
little of the white lining as possible. Cat the peel into narrow
strips about an inch long, with the scissors. Put in cold water
and let it come to a boil. Change the water three times and
boil peel until tender. Extract all the juice from these
oranges. Carefully remove white skin, stringy part and seeds
from remaining oranges, (2 dozen), and cut the pulp into
small pieces. Put juice, pulp and sugar into a porcelain ket-
tle; add the lemon juice and boil twenty minutes. Skim care-
fully, add the orange peel, which has been thoroughly drained
after boiling; the sliced peel of the four lemons and boil the
mixture until clear; from one half to one hour. Put into jelly
glasses when cold. Cover and set away for one month. This
makes a dozen glasses of very rich marmalade.
St8 How We Cook in Los Angeles
ORANGE MARMALADE
Mrs. W. J. Brown.
Use as many oranges as desired, reserving the very thin
peel, (yellow part only), of 3 oranges out of 12. Cut the peel
in fine shreds with a pair of scissors, and soak in salt water
over night. In the morning drain off the water, rinse the peel,
and put on the stove in clear cold water; boil till tender, drain
off the water and add to the pulp of the oranges, prepared as
follows:
Remove every particle of the peel, white skin and seeds,
from the oranges, cut the pulp or segments into small pieces,
measure the peel and pulp of oranges, and use one pint of best
granulated sugar to each pint of prepared fruit. Drain off
some of the juice of the oranges into a preserving kettle, add
the sugar, boil up and skim, then add the peel and pulp; boil
about thirty minutes, or until sufficiently thick, remove from
stove, and put in glass jars or jelly glasses.
ORANGE FLOWER SYRUP
Miss E. Benton Fremont.
One pint fresh white orange petals; i quart rich syrup,
made of granulated sugar and water.
Select, and wash without bruising, the white petals of the
orange flowers. While the petals drain on a cloth, prepare a
rich syrup of granulated sugar and water, allowing one quart
for each pint of blossoms. After skimming the syrup care-
fully, drop in the petals and simmer only two minutes, stir
gently, strain and bottle; seal while hot. It will be a delicate
sea green color, retaining all the fragrance of the flower and
reminding one when opened, of an orange grove in Spring. A
teaspoonful added to a glass of water makes a most delicious
drink, and is regarded by the Floridians as a nerve tonic.
This is also a very agreeable flavoring for custards, icing or
pudding sauces.
PRESERVED BLACKBERRIES
A. C. B.
Look over, wash, and weigh the fruit, using pound for
Fruits ^ rg
pound of fruit and sugar. Put the berries and sugar on the
stove, and let it come to a boil slowly, then cook about an
hour, being careful not to let it burn, pour into glass jars and
seal while hot.
PRESERVED STRAWBERRIES
A. C. B.
Use one pound best granulated sugar to each pound of
berries; place them in the kettle on back of stove until the
sugar is dissolved, then boil slowly until the berries are clear,
skim out the berries carefully and boil the syrup until thick,
then carefully put the berries in the hot sj-rup and let them
boil up, then put in glass jars and seal.
PRESERVED PEACHES
Mrs. W.J. Brown.
Use peaches before they are perfectly ripe. Select them
of even size, pare, remove the stones, weigh the fruit and
allow a pound of sugar to each pound of fruit. Use just enough
water to dissolve the sugar. When boiling hot put in one
layer of the prepared fruit, and three peach stones to each
quart, simmer slowly about ten minutes, then turn each piece
over carefully and simmer until the fruit is clear, then put in
jars carefully and seal. If the syrup is not all needed to fill
the jar, add the sugar to it for the next jar and cook as before.
A low, broad granite pan is best to use.
PRESERVED PEARS
Mrs. Helen W. Watson.
Bartlett pears are best for preserving. Use them before
they become soft. Pare, cut in halves or quarters, and use a
pound of sugar to each pound of fruit. Put the sugar in the
preserving kettle with just enough water to dissolve it. Let
it boil slowly until the required color is obtained.
If you prefer to have them white, remove the fruit as
soon as it becomes clear, boil down the syrup, drop in the
pears, let them come to a boil, then put in jars and seal. By
cooking them slowly several hours they will become a rich,
dark color.
j^o How We Cook in Los Angeles
PRESERVED QUINCE3
Mrs. Frank Miller.
Select quinces of even size. As you peel and core them
throw into cold water. Make a syrup of i pint water and i
pound granulated sugar to every pound of fruit. Bring the
syrup to a boiling point, drain the fruit from the cold water,
and add to the boiling syrup. Boil slowly until they become
the desired color.
GRAPE PRESERVES
Mrs. W. J. Brown.
Use muscat, or raisin grapes. Cut the grapes open wixh. a
knife, remove the seeds, and to each pound of fruit allow one
pound best granulated sugar. Cook slowly for thirty minutes
or until the grapes are perfectly clear. Put in glass jars and
seal. Delicious.
FIQ PRESERVES
Mrs. M. R. Siusabaugh.
Select figs that are not over ripe; White Smyrna preferred.
Pare them, and use as many pounds of sugar as fruit. Cover
fruit with sugar and set in refrigerator over night. Pour off
the syrup thus formed in a preserving kettle and heat it. Place
enough figs to cover bottom of kettle and boil until a light
amber color, and dip out and place in the jar. Keep adding
and dipping out as fast as done, until all are cooked, and then
pour hot syrup over figs and seal.
PRESERVED FIGS
Mrs. S. C. Hubbell.
Select fine, large, white figs, of equal ripeness. Peel, and
weigh them. Cover wdth water, boil slowly until tender, but
not broken. Take them out with care and lay on platter.
Prepare a thick syrup of sugar — as many pounds as of fruit —
boil, and skim it, then put in the figs, and cook slowly until
transparent. When nearly done, add a few slices of lemon.
Put in glass jars. Many persons add a little ginger also.
Fruits ^2r
PRESERVED FIGS
Mrs. C. H. Haas.
Use white figs, picked the day before preserving. Peel and
weigh them, and use ^ pound sugar to one pound fruit.
Sprinkle the sugar over the figs and let them stand over
night. Pour the syrup ofi'and boil it down. When thick put
the figs in and cook gently until clear, then drain through a
sieve and boil the syrup down again. Put the figs in and boil
slowly I hour. Use i lemon sliced, to every 3 pounds of figs.
LOQUOT PRESERVE
Mrs. Alice Cooper.
Remove skins and stones from the loquots. Allow one
pound of granulated sugar to one pound of fruit. Boil until
clear, and seal in glass jars. A little of this preserve used in
making fruit cake adds to its richness.
ORANGE PRESERVE
Mrs. J. C. Joplin, Orange Co.
Use ripe navel oranges, peel them carefully, be sure to
remove all the white, also the end and stem running through
the center, using great care not to break the orange. Throw
in cold water a few hours, when you can remove more of the
white, then drop them into boiling water. Have ready a
syrup made of i}^ pounds granulated sugar to one pound of
fruit. L,ift the oranges out of the water with a skimmer,
drain well and drop them into the boiling syrup, and cook till
they are clear. When done put in glass jars and seal while
boiling hot. If you do not remove all the white, the preserve
will be bitter.
ORANGE PEEL PRESERVE
Mrs. J. C. Joplin, Orange Co.
Soak the peel in strong salt water nine days, changing
the water every three days, then dry on a sieve. Make a
syrup of one pound sugar to one quart water. Put the peel
in and simmer until transparent. This is nice to put in with
the preserved oranges. If the peel is cut in halves it is nice to
^22 How We Cook in Los Angeles
put a preserved orange into the peel when served. If careful
in placing; it makes a very pretty, as well as palatable dish.
PRESERVED CITRON
Mrs. C. H. Haas.
Remove the inside, cut in quarters, peel and put in a jar of
strong brine and let stand three days. Drain off and put in a
new brine three days. Drain second water off and put in third
brine three days, then drain and soak three days in fresh
w^ater. The twelfth day make a syrup of ^ pound sugar to i
pound fruit. Put in the citron and cook till clear. Orange
or lemon peel can be preserved in the same waj'.
GREEN ALMOND PRESERVES
Miss E. Beuton Fremont.
The shell of the almond must be soft; pierce them through
in several places with a strong, coarse needle. Then lay them
for five days in cold water, changing the water each morning.
On the fifth daj' put the almonds in boiling water and cook
until they are easily pierced by a thin, pointed sliver of wood.
Take them out and drain oS" the water and sprinkle with granu-
lated sugar; ^ pound sugar to i pound almonds; cover with a
clean cloth and let stand all night. Next morning pour off"
the syrup, boil the almonds again for a few moments and
repeat the sprinkling of sugar as before. Do this three or four
times in all, depending on the tenderness of the almonds.
Then to the syrup which has been each morning drained off"
from the almonds, add sugar in the proportion of y{ pound to
each ^ pound already used. Boil to a syrup, skim carefullj',
then drop in the almonds and let them boil a few minutes.
When the}' are cooled, put in air-tight jars, and set in a cool
but dry place.
BLACKBERRY JELLY
A. C. B.
Wash the fruit and let drain. Put into the preserving ket-
tle with a cup of water. Heatslowlj^ until the juice begins
to separate. Then boil until the berries are very soft; then
Fndfs J2J
pour them into a jelly bag and let drain. Measure the juice
and use i pint of sugar to each pint of the juice. Boil the
juice rapidh' 20 minutes, then add the heated sugar and boil
from 15 to 20 minutes, or until it thickens.
STRAWBERRY JELLY No. 1
Mrs. Z. L- Parmelee.
Put the fruit in a preserving kettle on back of stove, when
the juice separates from the berries let it come to the boiling
point. Then turn into a jelly bag and drain. Measure the
juice and allow 3/| pound granulated sugar to one pint juice.
Heat the sugar thoroughly, stirring often to prevent burning.
Boil the juice rapidly for 25 minutes. Add the sugar and
stir until dissolved. Boil from 2 to 5 minutes. Then remove
from stove and pour into jelly glasses. Set awa}' a day or
two, then cover with paper, brushed over with white of &^g,
and keep in a dark, dr}', cool place.
STRAWBERRY JELLY No. 2
Mrs. J. M. Johustou.
Boil currants and strain out the juice, likewise straw-
berries.
To I cup currant and 2 cups berry juice, use 3 cups sugar.
Boil in a medium-sized kettle five minutes, and then pour into
glasses. Apples may be used instead of currants if pre-
ferred.
RASPBERRY JELLY
Mrs. Z. L. Parmelee.
Make same as strawberrj^ jell)' No. i.
RASPBERRY AND CURRANT JELLY
Mrs. W. J. Brown.
Use equal parts of each and make according to directions
for currant jelly.
CURRANT JELLY, No. 1
Mrs. W. J. Brown.
The best jellj^ is made from currants when they first ripen,
before they are thoroughly ripe.
J 2/ How We Cook in Los Angeles
Pick the currants from the stems, crush them in an earthen
dish, put the pulp in a jelly bag- to drain, but do not squeeze
as it will make the jelly cloudy. To i pint of juice,
use one pint of best granulated sugar. Put the sugar in the
oven to heat, stirring it often to prevent burning. Boil the
juice rapidl)^ twenty minutes in a porcelain or granite kettle,
skimming well, add the sugar that has been heated and let it
come to a boil, then strain into glasses. When cold, cover it
with paper cut to fit the glass, and brush over with the white
of egg. Tie paper over the glass and set in a cool, dark, dry
place.
By squeezing the fruit after it has been drained, one can
make a jelly that will not be as clear, but it will answer for
some purposes.
CURRANT JELLY, No. 2
Look over the fruit, remove all the imperfect currants,
put over the fire and scald; drain in a jelly bag, boil the juice
fifteen minutes. Skim well, add the heated sugar and boil
five minutes, turn into glasses and cover as directed in No. i.
GOOSEBERRY JELLY
A. C. B.
Boil 6 lbs green gooseberries in 6 pints of water until they
are thoroughly cooked, but not broken too much, then pour
them into a jelly bag and let drip until the pulp is dry. To
every pint of juice, use one pound of granulated sugar; heat
the sugar in the oven, and boil the juice rapidly half an
hour; skim it, then add the sugar and boil half an hour longer.
TOKAY GRAPE JELLY
Mrs. Guy Smith, Tustin.
Wash and clean the grapes carefully. Boil slowly one
hour, stirring frequently. Strain through a colander and
then through a fine bag; do not squeeze. Measure juice and
boil twenty minutes; then add one pint of sugar to each
pint of juice and boil five minutes longer. Put in glasses
and cover with paper dipped in alcohol to prevent moulding.
Fruits J 2^
GRAPE JELLY
Mrs. Frank Miller.
Use the grapes before they are fully ripe. Wash and
drain them, removing all imperfect ones; put them into a
kettle, mash and cook them until their skins are broken,
then strain through a flannel bag; and to each pint of juice use
one pound of sugar. Boil the juice rapidly fifteen minutes,
then add the sugar and boil from five to ten minutes longer.
LOQUOT JELLY
Mrs. G. L. Arnold.
One lb sugar to i pint juice.
Wash the fruit and put in water enough to half cover.
Boil slowly until the juice is extracted, strain and add sugar
in the above proportion. Boil until it will jelly, then fill the
glasses.
LOQUOT JELLY
Mrs. W. H. Barnard.
Cut off blossom end of loquot. Boil in water until soft;
squeeze out and strain through a jelly bag. Use ^ lb of sugar
to I ft) of fruit, weighing both before boiling.
PLUM JELLY
Mrs. R. M. Widuey.
Remove the stems, wash, put in the preserving kettle,
cover with water and boil until well done; pour in jelly bag
and drain. To each pint of juice allow one pint sugar; put
on the stove and boil rapidly twenty minutes; skim, add
heated sugar and boil from ten to fifteen minutes; remove
from stove and put in glasses. Red plums make beautiful
jelly.
PEACH JELLY
Mrs. A. W. Bessey, Orange Co.
Put the peaches in the preserving kettle with a little water,
cover. Heat slowl}' and cook until the peaches will mash
readily, then turn into a jelly bag and drip until the pulp is
dry. Boil the juice rapidly twenty minutes, skimming it
J 26 Hoiv We Cook in Los Angeles
often. Remove it from the fire, measure and return it to the
fire; as soon as it boils again, add as many pounds of sugar
as you have pounds of juice, and boil until it jellies. Pour
into tumblers, and stand aside two or three days; then cover
with paper and put in a cool, dry place.
Apricot jelly is made much the same way; but be sure to
use fruit that is not too ripe. A beautiful jelly is made by
using half apricot and half blackberry juice.
GUAVA JELLY
Mrs. E. R. Smith.
After washing the fruit, put it into the fruit kettle, putting
more than enough water to cover the fruit; cook until soft,
run through a fruit strainer and add the same quantity of
sugar as there is juice, boiling and testing as in other fruit
jelly. Guavas require more water than any other jelly fruit.
The late guavas are the best for jelly.
PINEAPPLE JELLY
Mrs. J. J. Ayers.
One and one- half quarts of wetting all together (scant
measure); a scant pint sugar; white and shell of one ^ZZ'^ ^^
ounce box of Cox's gelatine; juice of one lemon. Soak
gelatine in ^A, pint of water, an hour or so. Open a can of
pineapple; strain off the juice, cut pineapple in small pieces;
put into porcelain saucepan, pour on boiling water and
simmer twenty minutes, then skim out the pineapple; add
sugar, gelatine, lemon, pineapple juice and white and shell of
the egg to the mixture. L,et this boil up once and then set
back for twenty minutes where it will keep hot but not boil.
Strain through a napkin into molds, and set away to cool;
when cold, keep it upon ice until hard. To be eaten fresh.
CRAB APPLE JELLY
Mrs. Helen W. Watson.
Wash the fruit clean, remove stems, put into the pre-
serving kettle and cover with water; boil until soft; then
pour into a jelly bag and let it drain; do not press the fruit
through. Allow i cup sugar for every cup of juice. Put
Fruits J 2 7
sugar in the oven to heat; put on the juice letting it boil 20
minutes, then add the sugar and boil 5 minutes. Remove
from the stove and pour into jelly glasses which are set on a
folded cloth, wet in cold water, to avoid their breaking. If
you desire a darker colored jelly, boil the sugar with the
juice for 25 minutes.
BANANA JELLY
Mrs. A. S. Baldwin.
Half box gelatine; y^ pint cold water; Yt, pint boiling
water; yi cup sugar; 2 bananas.
Soak the gelatine in the cold water till soft, then add the
boiling water and sugar. Stir thoroughly and strain into
molds wet with cold water. When partly cold, stir in the
bananas sliced thin.
ORANGE JELLY
Mrs. J. P. Widney.
Wash the oranges and, with a silver spoon, remove the
pulp. (If a flavor of the peel is desired, squeeze a few of the
oranges with a lemon squeezer. This will give sufficient
flavor without making the jelly bitter). Boil quickly in a
porcelain or granite kettle. Drain through a jelly bag, with-
out squeezing. Add one pound of sugar to a pint of juice,
and boil rapidly for 20 minutes. If managed rightly, the
jelly will be of a clear, amber color and delicious.
ORANGE JELLY
Mrs. A. S. Baldwin.
Half box Cox's gelatine; ^ pint cold water; i cup sugar;
^ pint orange juice.
Soak the gelatine in the cold water for ten minutes, then
put it over the fire and stir until thoroughly dissolved, then
add the sugar and orange juice and let it boil up once. Put
in glasses and cover with manilla paper wet in white of egg.
LEHON JELLY
Mrs. M. J. Danisou.
One box Cox's gelatine; i pint tepid water; 2 pints sugar;
3 pints boiling water; juice of 4 lemons.
J 28 How We Cook in Los Ajigetes
Dissolve the gelatine in the pint of tepid water. It will
need to stand two or three hours; then add the three pints of
boiling water, sugar, and lemon juice. Strain and cool in
molds, and keep in a cool place all the while — otherwise, it
will not harden. ^ of this recipe maj^ be used.
I think for this kind of jelly, it is unsurpassed.
SPICED CURRANTS
Mrs. G. I. Cochran.
Five pounds currants; 4 pounds brown sugar; 2 table-
spoons ground cloves; 2 tablespoons cinnamon; i pint vine-
gar.
Boil two hours.
SPICED GOOSEBERRIES
Mrs. C. G. Dubois.
Five pounds gooseberries; 2^ pounds brown sugar; -i
pint vinegar; i^ ounces cloves; i ounce cinnamon.
Boil from two to three hours. Add the vinegar and spices
half an hour before it is done. Stir while cooking.
SPICED GRAPES
Mrs. A. S. Marshall.
Seven pounds muscat grapes; 3^ pounds sugar; 1% pints
vinegar; i teaspoon each ground cinnamon, mace and cloves,
tied in a bag.
Boil the sugar, spice and vinegar and pour over the
grapes. The next daj^ pour off the syrup, boil it and pour
over the grapes again. The next day pour off the syrup,
and when it boils, put in the grapes and cook them until
tender.
SPICED PEACHES
Mrs. S. C. Hubbell.
Nine pounds peaches; ^yi pounds sugar; i pint vinegar;
1/2 cup cloves; % cup cinnamon.
Pare and halve the peaches, and put them in a jar. Tie
the spices in separate cloths, boil them with the vinegar and
sugar a few moments and pour over the peaches boiling hot.
Let them stand over night. In the morning, put them in a
F-ruits ^2g
kettle and boil ten minutes, then take out the peaches, leav-
ing the spices. Boil the vinegar until it begins to thicken,
then pour on the peaches.
CRAB APPLE PICKLE
Mrs. Augusta Robinson.
Eight pounds apples; 4 pounds sugar; vinegar to cover
them; i tablespoon each cinnamon and cloves and a little
cayenne pepper.
Put the vinegar, sugar and spices together, put in the
crab apples and cook them slowly until tender.
SWEET PICKLE APRICOTS
Mrs. C. C. Thomas.
Seven pounds sugar; i pint cider vinegar; ^ teacup cay-
enne pepper; i dozen cloves — no more.
When the syrup boils, drop in the fruit. Cook until clear
— but not soft. Seal while hot in glass jars.
Kxcellent with any meat, cold or hot.
FIG PICKLE
Mrs. J. C. Jopliu, Orange County.
One quart vinegar; 4 pounds brown sugar; >^ ounce each
cinnamon, cloves and mace.
Take ripe but firm figs with stems on. Let them stand
over night in salt water; next day put them into fresh water
for one hour, then put them into the hot syrup, made by
boiling the vinegar, sugar and spices and boil ten minutes.
Remove them from the fire and let them stand over night.
Repeat the boiling the third time, letting them stand over
night the second night, and the third time they boil put into
glass jars and seal.
GINGERED FIGS
Mrs. J. C. Joplin, Orange County.
Take ripe but firm figs with stems on. Let them stand
over night in salt water; next morning put them in fresh
water for one hour, then put them into weak alum water for
a few minutes to make them firm, then put them into a strong
ginger tea — made of best white ginger root mashed and
J JO How We Cook in Los Angeles
boiled. Cook the figs in this until they are clear, then put
them into a boiling syrup, made with a pound of best white
sugar to each pound of fruit, and ^ pound of mashed ginger
root to ID pounds of sugar. I^et them stand in the syrup
over night; in the morning let them come to a boil and seal
in glass jars.
PICKLED LIHES— Reliable
I,inies, vinegar, salt, allspice, cloves, white mustard and
horseradish.
Cut the limes, fill with salt, and lay them in the sun to
dry. When dry, wash off the salt, and pack them in jars in
alternate layers with the spices, and fill the jars with hot
vinegar. They will be fit for use in four weeks.
5WEET PEAR PICKLES
Mrs. R. M. Widuey.
Nine pounds fruit; i pint vinegar; 4^ pounds brown sugar;
^ pound stick cinnamon; Yz pound cloves.
Tie the spices in small bags, and boil them with the sugar
and vinegar until a good syrup is formed. Then put in the
pears, (Bartlett or Seckel). Place on the back of the stove,
and cook very slowly until they can be pierced with a straw.
GOOSEBERRY CATSUP
Mrs. J. F. Conroy.
Nine pounds gooseberries; 6 pounds brown sugar; i pint
vinegar; i tablespoon each of cloves, mace and cinnamon tied
in a cloth.
Use the gooseberries before they turn ripe, add the vinegar,
sugar and spices and cook four hours, and seal in bottles.
Splendid.
GOOSEBERRY CATSUP
Mrs. H. L. PoweU.
Ten pounds ripe gooseberries; 5 pounds sugar; 2 table-
spoons pepper; 2 tablespoons each allspice, cloves and cinna-
mon; I quart vinegar.
Boil the berries and vinegar to a pulp, add the sugar and
spice, and boil five minutes, then seal in glass jars.
Fruits 331
GRAPE CATSUP
Mrs. J- F- Conrov.
Ten pounds grapes; 2>^ pounds sugar; i quart vinegar; 2
tablespoons cinnamon; 2 tablespoons cloves and spice, mixed;
2 tablespoons each salt, pepper and cloves.
Boil the grapes and run through a sieve, then add the
sugar, vinegar and spices, and boil until catsup is a little
thick.
To Prepare Fruit (Qlase) for Family Use
Mrs. C. C. Thomas.
The fruit used must be preserved in thick syrup — if one
year old, all the better. Drain the fruit from the syrup and
lay in the sun for one or two days, then sprinkle with granu-
lated sugar. Pears, crab apples, figs, cherries or any fruit
of which the juice jellies when exposed, make fine dishes,
when prepared by the above directions; and one quart jar at
a time is enough.
OLIVE CULTURE IN CALIFORNIA
J. L. HOWLAND, Pomona
lyittle attention has been paid to the cultivation of the olive
until the past few years, and the only variety known here
formerly was the Mission, brought by the Spanish padres from
Spain, and planted at the old missions. Some of these trees
are still standing, though planted a century ago — mostly
neglected, or at best slightly cultivated. This proves the lon-
gevity and tenacity of life of the olive, and that when once
rooted it will hold its own even under adverse circumstances.
"We have authentic records of its living to be over three hun-
dred years old, so when we plant an olive orchard we are not
planting merely for our own benefit, but for future genera-
tions.
The olive, because of the moderate care which it requires
and the copiousness and value of its product, may be consid-
ered one of the most valuable of trees. Though it is limited in
its possible extension, the Italian growers already look for-
ward with dread to its being cultivated in other countries, and
now California seems likely to prove a formidable rival. But
the fear would seem to be unfounded, as the only source of
supply for olives pickled, and pure olive oil in the United
States is limited to this State.
The demand for the pure article is constantly growing, both
abroad and at home, and it is doubtful if the production
abroad will any more than supply the European market.
The growth of the olive is to be, it seems to me, one of the
leading and most permanent industries of Southern Califor-
nia. It will give us what is nearly impossible to buy now,
pure olive oil, in place of the cottonseed and lard mixture in
common use. It is a most wholesome and palatable article of
food.
The experiments have gone far enough to show that the
Olive Ctilture in California jjj
industry is remunerative. * * A mature olive grove in
good bearing is a fortune. I feel sure that within twenty-five
years this will be one of the most profitable industries of Cali-
fornia, and that the demand for pure olive oil and edible fruit
in the United States will drive out the adulterated and inferior
commercial products. But California can easily ruin its rep-
utation by adopting the European systems of adulteration.
In regard to soil suitable for the olive, it will live in any
soil except a dry and compact or wet one. It is safe to say
that the olive prefers a soft, friable, moderately cool soil, and
one rich in lime and potash; a soil that the roots can extend
through in all directions, and that will admit of the free cir-
culation of air and moisture. The olive will flourish wherever
its roots will penetrate easily and there is plenty of lime and
alkali, such as a loose soil of rocky clay, or sand, of granite or
volcanic formation.
I consider the best age at which to plant the olive to be
two or three years, for the reason that the one-year old
plants and roots are apt to be soft and sappy, and the loss will
be much greater in transplanting them from the nursery to
the orchard than the older trees which have their roots and
stems hardened.
The proper distance at which to plant olive trees is from
twenty to thirty feet, as they need a great amount of sun and
light to bring the fruit to perfection. If planted closer, in a
few years every other tree will have to be taken up, and that
will leave too much vacant space.
The olive should be planted as early in the winter as the
land can be suitably prepared, (of course that will depend on
how early the rains come), and especially on dry lands they
must be planted as early as possible so as to get all the bene-
fit of the winter rains.
It is a great mistake not to take good care of olive trees
when they are first planted. The olive is rather a difiicult
tree to transplant, and should be given the same care as the
orange tree until it gets started; after that there is no fruit
tree which will stand so much abuse.
jj/ How We Cook in Los Angeles
In the first place the ground should be plowed good and
deep, say twelve inches, and the clods mashed. The holes
should be from eighteen inches to two feet deep, and as wide.
As soon as the trees are planted they should be thoroughly
irrigated, and again in about a week (if it does not rain), after
that in two weeks, and then in a month. After they once gftt
started, give them about the same water you would a decidu-
ous orchard. On dry lands the trees should be given about
two pailfuls of water when planted, and the same amount
three or four times during the first summer.
KINDS TO PLANT:
The following list has been made up from my own experi-
ence for the last eight years and are all varieties I would plant
for myself:
For pickles — Regalis, Columella, Polymorpha, Manzanillo.
For oil — Rubra, Pendulina, Uvaria, Nevadillo Blanco,
Oblongo.
Oil and pickles — Columella, Pendulina, Mission.
USES OF OLIVE OIL AS A FOOD
Olive oil is an excellent substitute for lard for frying cer-
tain articles of food. The use of oil dates back to the patri-
archal epoch in Jewish history, from which it has come down
almost without change to the Arabs of to-day, who make
various kinds of cakes by frying or boiling mixtures of flour
or meat in olive oil.
In Spain and Italy, where olive oil enters most generally
into the cuisine of the people, it almost entirely replaces but-
ter and lard. It is used for salads, for seasoning all kinds of
vegetables, and for frying vegetables, fish and meats.
LOCATIONS FOR GROWING SUPERIOR OLIVES
ELWOOD COOPER, SANTA BARBARA
I have purchased the olives grown in the San Fernando
Valley for two or three years. One of the parties had the
Old Mission orchard, another had a young orchard grown
not far from the Mission. These were the finest and largest
olives I have ever seen grown in California. Just across the
Olive Culture in California S35
mountains, north, the olives grown are also verj^ fine. The
San Fernando olives I used in making oil, as I did not keep
them separate from my own, I, of course, cannot tell how
they compared in quantity and quality of oil. I suspect
that the trees were irrigated, and hence the larger size of the
berries.
It has been stated that by irrigation the fruit is larger,
which is important for pickling, but that the crop will not
yield more oil; but I am satisfied that with the average rainfall
of 17 inches which falls in Santa Barbara, Ventura and lyos
Angeles Counties, that there is no better olive district on the
face of the earth. Of course, there are conditions of heat in
certain localities that is not the best for olives, but I have
never seen anything on this side of the tunnel that would
indicate too much heat for any of our fruits. The olive crops
that I bought were in successive years and demonstrated
beyond doubt the adaptility of the valley for olive growing.
PICKLES
PICKLING OLIVES
J. L. Howland, Pomona.
For the purpose of pickling, the olives must be picked just
as they commence to turn red, about one month before matur-
ity. Each berry should be picked carefully by hand and
placed gently in a basket or can of water; they are then placed
in vats and covered with water, to which is added a solution of
American lye of one pound to every ten gallons of olives. The
solution should be drawn off and poured over the olives ever}'-
hour or so, till the lye has penetrated to the pit — or very
nearly so — which can be told by cutting an olive open with a
knife. It should be turned to a yellowish color to the pit.
The lye should then be drawn off and fresh water poured on
the olives, and changed every few hours for the first day.
After that it should be changed every twenty-four hours for a
week or ten days, till all the lye has been washed out and the
olives are perfectly fresh. Then put them in a weak solution
of salt for a week, after which time this should be drawn off
and a stronger solution of 14 ounces of salt to a gallon of
water should be poured over them. The salt should be first
dissolved in hot water, then strained and water added till it is
of the right strength. The olives should, also, be kept out of
the sunlight.
TO CURE OLIVES
Mrs. Flora M. Kimball, National City.
Take i lb concentrated lye ; 10 gallons olives, Water
sufficent to cover them.
Stir them from the bottom daily, and change the lye when
the strength seems exhausted. Taste frequently to ascertain
when the bitterness is extracted from the fruit. It requires
from one to two weeks to accomplish this, as there is a diflfer-
ence in the strength of the lye. When free from the bitter
taste add clear water and change it every day until the water
runs off clear. Then put it in a weak brine.
Pickles JJ7
PICKLED OLIVES
Mrs. E. F. C. Klokke.
Take the olives from the tree when they are ripe, dark
brown or black. Prick each one with a silver fork in three
or four places. Place them in fresh water, without salt, for a
week, changing the water every twenty-four hours. After
that, put them in salt and water, and change the same every
forty-eight hours till they are good to eat.
OLIVE PICKLING.
Mrs. Guy Smith, Tustin.
Carefully pick the olives, keeping those of a color to
gether. All green, all red, or turning red, or black — small
green ones are not ripe enough to be good. To four gallons
of olives, take one flb of concentrated lye and four gallons of
water. Dissolve the lye in a small quantity of boiling water.
Keep the olives all under the water, and stir several times each
day. Keep the olives in the lye three days, when the bitter-
ness should be out; soak in fresh water four days, changing
the water at least twice each day. When no taste of bitter-
ness, or of lye, is left, cover with brine; one pint of salt to
one gallon of water. Keep every olive under the brine.
Black and ripe olives need more salt to keep them.
PICKLING 0LIVE5
J. C. M. Rainbow, San Diego, Cal.
Dissolve I pound of American concentrated lye in 12 gal-
lons of water, put in the olives and let them stand three days
and nights, stirring frequently. Draw oflf the water and add
a new lye of the same strength as the first, and let it stand
3 days, do this the third time, or till the. bitterness is taken
out, then soak in fresh water, changing it till free of lye, then
place them in brine for use.
Directions for making oil can be found in Spanish Depart-
ment.
j^8 How We Cook in Los Angeles
CHOWDER
Mrs. C. G. Dubois.
One peck green tomatoes; i dozen green peppers; 2 table-
spoons cloves; 4 tablespoons white mustard seed; 3 table-
spoons cinnamon; i tablespoon black pepper.
Cbop the tomatoes fine, sprinkle with salt, and let them
stand over night, then press out the juice. Add the peppers
chopped, and the horseradish. Cover with weak vinegar.
Let it come to a boil, then drain off the liquid, add the spices,
pack in jars, and cover with fresh vinegar. Chopped onions
can be added, if liked.
CHOW CHOW
Mrs. D. L. Whipple.
Two heads cauliflower; i peck green tomatoes; 6 green
peppers; 6 large onions; i cup salt; 2 quarts vinegar; i tea-
cup grated horseradish; ^ teacup sugar; i teaspoon ground
cloves; i tea-spoon cinnamon; i teaspoon allspice.
Cut the cauliflower; slice the tomatoes, peppers and
onions. Sprinkle with salt. Let them stand over night,
then drain and chop them. Add vinegar, sugar, horseradish
and spices. Stew slowly three hours, then add — ^ cup
white mustard seed; % cup French mustard; % package
white celery seed.
CHOW CHOW
Mrs. A. L. Frasher.
One large cabbage; 3 large onions; 3 peppers — green; i
peck green tomatoes; 3 quarts vinegar; 2 cups sugar; i cup
mustard; i tablespoon cloves; i tablespoon cinnamon; i
tablespoon allspice; 3 tablespoons salt.
Chop together tomatoes, peppers and onions. Boil in
vinegar, then drain. To 3 quarts of scalding vinegar, add
sugar, mustard, salt and spices, pouring it while hot over
the chopped cabbage, peppers and onions. The mustard
may be omitted, and the tomatoes may be scalded the first
time in their own juice.
Pickles jjg
TOMATO CHOW CHOW
H. G. W.
Half bushel green tomatoes; i dozen onions; i dozen
green peppers; i pint salt; i pint vinegar.
Chop fine, sprinkle with salt, let stand over night; in the
morning, drain off the brine, cover with vinegar, and cook
one hour slowly, then drain, and pack the chow chow in a
jar. Heat the following ingredients and pour over it when
boiling^ — 2 pounds brown sugar, i pint vinegar, }4. pint horse-
radish— grated, 2 tablespoons cinnamon, i tablespoon ground
cloves, I tablespoon allspice, i tablespoon pepper. Mix well,
and cover immediately. It will keep for months.
TOHATO PICKLE
Mrs. A. D. Hall.
Ten pounds green tomatoes; 3^ pounds brown sugar;
I tablespoon whole cloves; i pint strong vinegar; salt; 3
sticks cinnamon.
Wash and slice the tomatoes, then in a jar put a layer of
tomatoes, then a light layer of salt, and so continue until the
tomatoes are all used. Put a weight on them and let stand
for twenty-four hours. Drain ofi" the brine and rinse with
cold water. To the vinegar add the sugar, cloves and cinna-
mon, and boil for thirty-five minutes. Pour over the toma-
toes and let stand for twenty-four hours, then pour off, boil
and pour over them again. Do this for three days, then seal
in jars.
GREEN TOMATO 50Y
Common Sense in the Household.
Two gallons green tomatoes — sliced without peeling; 12
good-sized onions — sliced; 2 quarts vinegar; i quart sugar;
1 tablespoon allspice; i tablespoon cloves; 2 tablespoons salt;
2 tablespoons ground mustard; 2 tablespoons black pepper.
Mix all together and stew until tender, stirring often — lest
they should scorch. Put up in small glass jars.
This is a most useful and pleasant sauce for almost every
kind of meat and fish.
j/o How We Cook in Los Angeles
GREEN TOHATO HIQDEN
Mrs. Hancock Johnston.
One peck green tomatoes; 12 large onions; ^ pound
mustard; i ounce cloves; i ounce ground ginger; i ounce
ground pepper; i ounce allspice; i bottle mixed mustard; i
pound sugar; 2 soup ladles Rowland's olive oil.
The tomatoes should be sliced thin, sprinkled with salt,
and allowed to stand twenty-four hours. The onions should
be cut very thin. , Alternate layers of onion and tomato,
with layers of spices. Cover with vinegar, and boil gently
three hours.
OLIVE 0ILPICKLE5
Mrs. W. G. Worsham.
One hundred cucumber pickles, medium size, about as
large round as a quarter of a dollar.
Cut in thin slices; sprinkle evenly through with salt, and
let stand over night. Drain thoroughly, and if too salty,
rinse and drain well. Take i large coflfee cup Rowland's
olive oil; % "^ black mustard seed; ^ ft white mustard seed;
I tablespoon celery salt; 2 teaspoons sugar. Stir all well and
mix. Pack closely in jar and cover with cold vinegar.
Ready for use in ten days; and will keep without sealing in a
cool, dry place.
OIL AND VINEGAR PICKLES
Mrs. M. G. Moore.
One hundred small cucumbers; i quart small onions; 8
tablespoons Hovvland's olive oil; i tablespoon celery seed; i
tablespoon black pepper; salt; vinegar.
Quarter the cucumbers, slice the onions. Place in a col-
ander in alternate layers, with a generous sprinkling of salt
on each. Let them stand six hours, under a heavy weight,
mix the spices and oil, put in the pickles, cover with cold
vinegar and seal.
CUCUMBER PICKLE5
Mrs. A. C. St. John.
Cucumbers; salt; vinegar.
Leave a small stem on each cucumber. Place them in a
Pickles J 4. 1
brine, that will bear an ^^z^ fo^^ twenty-four hours. Heat
vinegar enough to cover the cucumbers. Heat them a few at
a time in the vinegar, pack in a jar, and pour the boiling
vinegar over them. These will keep for months.
RIPE CUCUMBER PICKLES, SWEET
Mrs. Hayward.
Ripe cucumbers; i pint vinegar; i cup sugar; i
tablespoon ginger; i teaspoon mustard; i teaspoon cassia;
^ teaspoon mace and nutmeg. t
Pare the cucumbers, quarter them lengthwise, remove the
seeds, sprinkle with salt, let them stand over night, then
drain them in a colander. Boil the sugar, vinegar and spices
until clear, then put in the encumbers and cook, taking out
each piece carefully when done. There should be sufiBcient
syrup to cover the cucumbers.
SPICED CUCUHBER PICKLES
Mrs. Kenyon Cox, Long Beach.
One hundred cucumbers; 3 large green peppers; 2 quarts
vinegar; i tablespoon whole cloves; i tablespoon whole all-
spice; I tablespoon white mustard seed; slips of horseradish;
alum — size of walnut; y^ cup salt.
Wash the cucumbers; rub them well, and put in a jar
with the peppers, salt and alum. Add the spices to the vine-
gar. Heat to the boiling point and pour over the pickles
Cover with cabbage leaves.
CUCUHBER MANGOES— A Kentucky Recipe
Mrs. G. Wiley Wells.
Large cucumbers; brine; cider vinegar; cloves; allspice;
ginger root; red pepper; cinnamon; white mustard seed;
celery seed; one cup of Howland's olive oil; alum.
Keep the cucumbers in brine that will float an ^^^^ three
or four weeks; then soak in water until the salt is well out.
Green them in a brass kettle with alum. Cover them with
grape leaves, then cover with vinegar. When green, throw
them into water until cold. Wipe dry, and put them in
vinegar, with oil and spices.
^jf.2 How We Cook 171 Los Angeles
Stufiing for Mangoes. — Two dozen heads cabbage — chop-
ped fine; i dozen onions — chopped fine; i pound celery seed;
I pound black mustard seed; i pound white mustard seed.
Half pound stick cinnamon; i cup horseradish; y^. cup
mace; white ginger root; a piece garlic; — all chopped fine
and well mixed.
Three quarts chow chow — (Cross & Blackwell's); i cup
mustard and tumeric — mixed; i bottle olive oil — the best.
Mix the spices with the oil. Chop the chow chow and
mix it with the mustard and tumeric. Cut a slit in the
cucumbers, stuflf, tie, and put them in the prepared vinegar.
If any stufiing is left, add that also.
CHILI SAUCE
Mrs. Geo. B. Dunham, Moreno
Half pint chopped onions; ^ pint chopped green peppers;
y^ cup sugar; 2)^ quarts ripe tomatoes, peeled and crushed;
I tablespoon salt; i pt. vinegar.
The chopped onions and peppers should be cooked about
one hour (in sufiicient water to prevent burning) before add-
ing the tomatoes, then cook till the tomatoes are thoroughly
softened. Rub through a sieve, then add the salt and
sugar, boil until about half cooked away, then add the
vinegar and continue boiling till as thick as desired. This
will keep indefinitely without sealing.
CHILI SAUCE
Mrs. W. J. Horner.
Twenty four large, ripe, tomatoes; 12 chili peppers; 2
large onions; i tablespoon salt; i dessert spoon cinnamon; i
dessert spoon allspice; i dessert spoon ginger; )4 teaspoon
cayenne; i cup sugar; i quart vinegar.
Boil slowly two hours, bottle while hot, and seal.
FRENCH MUSTARD
Alice L. Curtain.
One generous pint vinegar; 3 large onions, chopped fine;
I teaspoon white pepper; i teaspoon salt; i tablespoon brown
Pickles j^j
sugar; 3 tablespoons mustard; i tablespoon Rowland's
olive oil or butter.
Cover the chopped onions with the vinegar, let it stand
three days, then strain through a coarse cloth, squeezing the
onions dry. Mix the mustard smooth, in a little vinegar,
add to it the other ingredients and cook until it thickens,
stirring, to prevent burning, bottle. Will keep a long time-.
AROHATIC MUSTARD
The same as French, with the addition of another table-
spoon of sugar, and one teaspoon of ground cinnamon and
cloves.
TOMATO CATSUP
Mrs. E. F. Spence.
Three gal. tomato juice; 3 pints vinegar; 9 tablespoons
salt; 6 tablespoons black pepper; i tablespoon cayenne; 5
tablespoons cloves; 3 tablespoons allspice; 3 tablespoons cin-
namon; 3 tablespoons mustard.
Boil until of the usual consistency of catsup.
TOMATO CATSUP
Mrs. John Beckwith.
One gallon peeled tomatoes; 2 tablespoons allspice; 3
tablespoons salt; 3 tablespoons ground mustard; 3 tablespoons
black pepper; 6 pods red peppers; i quart vinegar.
Cook all the ingredients slowly in the vinegar for three
hours, press through a sieve and then simmer down to one-
half. Put in bottles and seal while hot.
CUCUMBER CATSUP
A. C. B.
Three doz. large, ripe cucumbers; i doz. onions; i table-
spoon black pepper; 3 pods red peppers; i teaspoon ground
cloves; mace; allspice; vinegar, salt.
Slice the cucumbers and onions, sprinkle with salt, and
let drain over night. In the morning add the black pepper;
red pepper, chopped; cloves; mace and allspice, put in jars,
pour hot vinegar over, and seal.
j^^ How We Cook in Los Angeles
PICALILLI
Mrs. Geo. B. Dunham, Moreno.
Three-fourths gallon chopped cabbage; i^ tablespoons all-
spice; I gallon chopped green tomatoes; i^^ tablespoons
broken mace; 6 tablespoons mustard; i^ tablespoons cinna-
mon; 3 tablespoons celery seed; i tablespoon cloves; i
tablespoon black pepper, ground; ^ ft sugar; 3 quarts
vinegar.
Sprinkle the cabbage and tomatoes with salt, let stand
over night. In the morning squeeze lightly in a cheese
cloth bag to free the mixture from excess of water.
Place in a granite ware pan, add spices, sugar, and
vinegar. The allspice, mace, cinnamon, and cloves should be
chopped, not ground. Boil fifteen minutes, stirring. In
this climate I have found best to seal.
PICKLED WALNUTS
Mrs. Cameron Thom.
One quart vinegar; i ounce black pepper; i ounce ginger;
1 ounce eschalots; i ounce salt; i ounce pepper; i ounce
mustard seed.
Secure the walnuts before they become woody. Steep
them in brine one week, then put them in a kettle with new
brine and allow them to simmer gently. Drain and put in a
cool place until they become black, (about two days), then
put them in the hot pickle of vinegar and spices.
riARTYNIA BEAN PICKLES
Mrs. M. G. Moore.
One gallon beans; 3 pounds brown sugar;
The beans should be tender enough to pierce with your
nail. Scald with fresh, weak brine seven times, every other
day. Cook them until tender, and proceed as with any other
sweet pickle.
GREEN PEPPER PICKLES
Mrs. M. G. Moore.
Peppers; vinegar; cabbage; cucumbers; mace; cloves;
cinnamon; mustard.
If the peppers are preferred less pungent, open the top of
Pickles j/^5
each and remove half the seeds. L,ay them in a brine of salt
and water strong enough to bear an ^%^. lyCt them remain
in this two weeks, being careful that the brine covers them
and to remove the scum as it rises. If they are not yellow
at the end of two weeks, let them remain a little longer.
When yellow, take them from the brine, wash, and place in
a kettle of cold water, cover with grape leaves, set near the
fire where they will get hot, but not cooked. When they are
greened, drain, pack in jars, and pour over them cold, spiced
vinegar. If the3^ are to be stuffed, chop cabbage and cucum-
bers very fine. Season highly with mace, cloves, cinnamon
and mustard seed. Stufi" each pepper with this preparation
and tie it with a thread.
The bell pepper here is not too fiery for pickling.
PICKLED ONIONS
Mrs. John Beckwith.
Small, , white onions; vinegar; unground black pepper;
unground allspice.
Peel the onions and put them in dry bottles or jars. Pour
over them enough cold vinegar to cover them. To each jar,
add two teaspoons of allspice and the same of black pepper.
Cover securely and put in a dry place; they will be ready for
use in a fortnight.
This is a simple recipe, but very delicious, the onions
being nice and crisp.
PICKLED CABBAGE
Mrs. M. G. Moore.
One cabbage; i spoonful cloves; 2 spoonfuls allspice;
vinegar.
Quarter cabbage as for boiling. Steam until about three-
fourths done. Remove from the fire. When cool enough,
stick in the cloves. Put in a jar, cover with vinegar, add
cinnamon and allspice.
^^6 How We Cook i?i Los Angeles
SPICED ONIONS
Mrs. M. G. Moore.
One quart cider vinegar; 2 cups sugar; i teaspoon pep-
per; I teaspoon cloves; i teaspoon allspice; i teaspoon salt.
Slice the onions, pack them in a jar, sprinkling a little
salt on each layer. Scald the vinegar with the spices, and
pour it over the onions while hot. After twenty-four hours,
repeat the scalding of the vinegar. The onions will be ready
for use in three or four days.
CANDIES
Mrs. W. T. Carter
The materials used in the home manufacture of the finest
quality of so called French candy are neither expensive nor
difficult to obtain. Aside from sugar, the basis of all confec-
tions, these materials consist chiefly of flavors and colorings.
These can be procured from your druggist or grocer. The
basis of Cream Nuts, Chocolate Drops, Butter Cups, Cream
Bars, Cocoanut Drops and many others is '"fondant", or in
other words, gramdated sugar creamed.
TO HAKE FONDANT
Take of granulated sugar 4 pounds; water, i quart; cream
tartar, yi teaspoon. Mix the sugar and water together in a
granite or porcelain kettle and put over a hot fire; when it comes
to a boil, add the cream tartar. I^et the syrup cook to the
consistency of jelly, keeping the sides of the kettle wiped
down with a cloth and cold water. Try the syrup by drop-
ping into a cup of cold water; when it can be rolled into a
ball, it is done and should be taken instantly from the fire
and the kettle placed in a large vessel of cold water; now
flavor with one tablespoon vanilla. While it is still warm —
not hot — stir the mass briskly with a wooden spatula or
paddle, always stirring in the same direction, until it is
perfectly white and of a soft creamy texture. lyCt the stirring
be brisk and uninterrupted in order that the syrup may not
granulate. After the sugar creams, turn it out on to a sheet
of tin, or a cake board and knead as you would dough or
bread. When it is worked until perfectly smooth, • the
cream is ready for use, and should be put into an earthen jar
and covered with a damp cotton cloth and closely covered.
It will keep for weeks, and can be sliced like butter.
J ^8 How W/e Cook in Los Angeles
CREAM WALNUTS
Take from the fondant pieces the size wanted and roll them
into little balls, then press upon them the half of a walnut kernel
until flattened; set on edge to dry. Cream dates, cream
figs, and cream almonds are all made in the same way.
CHOCOLATE CREAH DROPS
Balls the size and shape of small birds' eggs are made of
the fondant, and when they are hardened (which will be in lo
or 12 hours), they may be dipped in chocolate which has been
melted; the vessel containing the melted chocolate must be
kept in pan of hot water to prevent hardening. Throw the
drops into the melted chocolate, one at a time, and immedi-
ately dip them out with a bent wire or a table fork and set
them on a slightly buttered paper to dry. When dry, they
are ready to be eaten or put into boxes.
Fruit Drops of all kinds are made in the same way,
except that the fondant must be flavored with the desired
fruit flavor, and instead of the chocolate coating, use the
fondant which should be colored to represent the fruit: as,
red for the strawberry flavor, yellow for lemon or peach, etc.
Melt the fondant to be used for a glace, add the coloring and
keep warm; but if it should become too stiff, add carefully a
few drops of hot water,
WALNUT CREAM BAR
Have ready a quantity of walnuts finely '^chopped. Melt
over a slow fire the desired quantity of fondant; add the
walnuts and, if desired, finely sliced citron, chopped raisins,
etc. Turn into a shallow pan lined with buttered paper;
when cold, cut into bars,
COCOANUT BAR
Proceed in exactly the same manner, except you thicken
the melted fondant with dessicated or grated cocoanut,
COCOANUT CAKES OR KISSES
Prepare as for cocoanut cream bars, and while the mixture
is hot, spread on buttered paper or tins in cakes the desired
Candies j^fg
size; these can be varied by the use of different coloring
matter: making some pink, some yellow, some chocolate, etc.
This fondant, which is the basis of all the preceeding candies,
or "bon-bons", is also used to glaze cakes, biscuits, etc., and
is called "French glace", "sugar icing", "Conserve", etc.
When used for covering cakes, it must be diluted and poured
over them. If for small cakes or biscuits, melt, color, or not,
as you fancy, and dip them in. I have confined my recipes
exclusively to French candies. To go into full details con-
cerning all kinds of candies would require too much space.
These I have very often and very successfully made.
TAFFY
Miss Mary Dickson, Petaluma.
Two cups sugar; i cup boiling water; %. teaspoon cream
tartar; butter the size of a walnut.
Drop into cold water to find when done. Pour into butter-
ed pans and when cool pull until white.
NUT BARS
Mrs. A. W. O'Melveuey.
Peanuts, almonds, English walnuts or pecans may be
used for this candy. Prepare the nuts by removing the
inner covering and chopping them. Grease the bottom and
sides of a broad, shallow tin or pan with fresh butter and put
the nuts into it. spreading evenly. Put a pound of granu-
lated sugar, with half a teacup of water and a pinch of cream
tartar into a kettle and boil until thick, but not too brittle.
Pour the syrup over the nuts, and set aside to cool. When
slightly stiff, mark off into wide bars with a sharp knife and
let stand several days when it will become soft and delicious.
POPCORN CANDY
Mrs. A. W. O'Melveney.
Put two cups sugar, 2 tablespoons butter, and a cup of
water into a kettle to boil, until the syrup threads. Mix in
four quarts of popped corn, stir, take from the fire, and stir
until cool. Make into balls or flat cakes.
J5^ How We Cook in Los Angeles
CREAM CANDY
Miss Mary Dicksou, Petaluma.
Two large coffee cups sugar; y^ cup boiling water; y^ tea-
spoon cream tartar; i rounding tablespoon glucose.
Cook until, when lifted out, it will stay on the spoon like
jell)', when it is done — this will not be long. Remove from
the fire and stir until it creams; then mold with the hands.
This is good cream for nuts.
HARD CREAM CANDY
Mrs. F. H. Pieper-
Three teacups granulated sugar; i cup weak vinegar; 2
teaspoons flavoring.
Boil until it hardens in water. Do not stir while boiling.
Pull until white, and cut in sticks or kisses.
NUT TAFFY
Mrs. Vaughn.
Two pints maple syrup; ^ pint water.
Boil, until brittle in cold water. Before taking off, add a
tablespoon of vinegar. Line buttered pans with nut kernels
and pour taffy over them.
UNCOOKED FRENCH CANDIES
Mis.' Mary Dickson, Petaluma
Break the whites of two eggs into a bowl, add three table-
spoons cold water; beat just enough to mix the water and
^ZZ^ ^"^ s'^^^ ^^ powdered sugar until stiff enough to be mold-
ed into shape by the fingers; flavor with any essence you like.
This is a very good foundation for walnut, date, fig, chocolate,
pineapple or zxiy kind of fruit or nut creams, or may be
flavored or colored in any waj-.
CREAH CANDY
Mrs. A. W. O'Melveney.
Put four cups granulated sugar with two of water and
one of thick cream into a kettle; stir until the sugar dissolves;
add a tablespoon butler and a pinch of soda. Let it boil
until it is brittle; flavor with lemon or vanilla. Pour into
buttered plates and cool quickly. Take up and pull rapidly
Candies j^r
and evenly until the mass becomes soft and smooth to the
touch. Draw out into flat sticks and let stand in a dry place
until creamy; then drop in wax or buttered papers, and put
away in an air tight box.
OLD=FASHIONED BUTTER SCOTCH
Mrs. A. W. O'Melveney.
Put three pounds of yellow sugar in a kettle with three-
fourths pound of butter. Set it over the fire to melt. Let
boil until thick, stirring all the time to prevent scorching.
Take from the fire, pour into buttered tins or trays; when
stiff", mark off" into squares; when cold, break apart and wrap
in wax paper. Will keep for a long time and improve with
age.
LEMON CARAMELS
Mrs. F. H. Pieper.
Two cups white sugar; 2 tablespoons glucose; j/z cup
boiling water.
Boil together, stirring all the time, till it snaps in cold
water; then add one cup cream, one tablespoon butter, flavor
with lemon. Pour out, cut into squares. Cocoanut may be
used by sprinkling on before cutting.
NUT CARAflELS
Mrs. F H. Pieper.
Four cups sugar; 3 tablespoons glucose; i cup boiling
water.
Boil, stirring constantly till it snaps; then add one-half
cup butter and one cup cream; boil one minute, add two cups
chopped nuts; pour on buttered tins. Can be flavored with
vanilla, making vanilla caramels.
KISSES
Mrs. F. H. Pieper.
Whites of 2 eggs into which beat gradually 2 cups
powdered sugar and 2 tablespoons corn starch.
Drop on well-buttered paper one teaspoonful to the kiss,
(two inches apart), place paper on a tin and bake in a
moderate oven, just long enough to turn a little yellow.
j^2 How U'e Cook in Los Angeled
CHOCOLATE CARAMELS
Mrs. M. J. Dauison.
One cup grated chocolate; i cup milk; i cup molasses; i
cup sugar; bntter the size of an ^ZZ'^ flavor with vanilla.
Boil until it will harden when dropped in cold water.
Put into buttered pans and before it is cold, mark off into
square blocks.
PEANUT CANDY
Mrs. H. W. Hayward, St. John, N. B.
Two cups molasses; i cup brown sugar; i tablespoon butter;
I tablespoon vinegar.
Boil all together until brittle when dropped in cold water.
Put the skinned peanut kernels into buttered pans and when
the candy is done, pour over them. Mark into squares while
warm.
NUT MACAROONS
One pound powdered sugar; 5 eggs, whites only, unbeaten;
I pound nuts, chopped fine; i tablespoon flour; 2 small tea-
spoons Cleveland's baking powder.
Weigh the nuts before cracking. Mix the ingredients
together and drop from a teaspoon upon buttered paper, on
baking tins. Do not put them too near each other. Bake to
a light brown in a moderate oven.
COCOANUT DROPS
Mrs. W. H. Hayward, St. John, N. B.
Whites of two eggs beaten to a froth; add gradually i
small cup sugar; i cup cocoanut, and i spoonful of flour.
Bake five minutes in a quick oven.
MOLASSES TAFFY
Mrs. W. H. Hayward, St. John, N. B.
One cup molasses; i cup sugar; piece of butter the size of
an ^%g. Boil hard and test in cold water. When brittle,
pour into buttered pans. As it cools, mark in squares with
the back of a knife.
Candies j5j
SUGAR CANDY
Mrs. Alice Curtain.
Six cups white sugar, i cup water; i tablespoon butter; i
cup vinegar; i teaspoon soda in a little hot water; 2 teaspoons
Watson's vanilla.
Put together the sugar, water, and vinegar, and boil with-
out stirring; test by dropping into cold water; when it snaps
in pieces when struck against the side of the cup, it is done.
Before removing from the fire, add butter, soda and vanilla.
COCO AN UT CANDY
Mrs. F. H. Pieper.
Two and a half cups powdered sugar; 4 cups water; 4
teaspoons vinegar; butter, size of an ^%%.
Boil all till thick, or about forty-five minutes. Just before
removing from fire, stir in i cup grated cocoanut. Pour on
buttered plates to cool.
SALTED ALHONDS
Miss K. R. Paxton.
Procure, if possible, the finest Jordan almonds, cover i
quart of them with boiling water; put on stove, stir two or
three times from the bottom that they may be blanched evenl}\
When the skins slip off easily, drain off the water and cover
with cold water for about two minutes. Drain, rub off" skins
and spread on cloths in a warm place to dry, stirring occa-
sionally, lyeave in warmth till brittle. Put one scant
teaspoon Rowland's olive oil in a shallow pan, heat it, put in
almonds and stir them until slightly oiled. Place in a moder-
oven until a delicate brown, stirring often. Take from oven
and sprinkle, while hot, with the finest powdered salt.
ORANGE DROPS
Mrs. W. H. Hayward, St. John, N. B.
Grate rind and squeeze the juice of one orange, add to this
a pinch of Tartaric acid; then stir in confectioner's sugar
until stiff" enough to form into balls the size of small marbles.
Substitute lemon for orange and you have delicious lemon
drops.
j5/ How We Cook in Los Angeles
MARSH HALLOWS
Mrs. A. W. O'Melveuey.
Dissolve, by heating over a slow fire, eight ounces gum
arable in three gills water; stir and strain. Boil one ounce
marsh mallow roots in a little water for half an hour low.
Add the gum solution with a half pound of loaf or powdered
sugar; let cook slowly and stir constantly until it becomes a
thick paste which will roll between the fingers. Add the
well beaten whites of two eggs, stir for a minute or two and
pour into a pan to cool. Sheets of white paper should be
placed in the bottom of the pan with the ends projecting in
order to lift out the paste, when it may be cut into little
blocks and rolled in pow^dered sugar.
FIG PASTE
Mrs. A. W. CMelveney.
Chop into small pieces and boil, one ft) figs; when soft,
press through a sieve. Return to the water in which they
were boiled, which should be reduced to one cupful. Stir in
three ft)S granulated sugar and cook down slowly, until a
thick paste is formed. Pour into pans lined with paper; let
cool, take out on paper and cut into sections. Dust with
powdered sugar.
PENOCHA CANDY
Mrs. Alice Curtaiu.
One cup sweet milk; 3 cups brown sugar; 2 lbs walnuts
or as many as you like.
Do not stir. This candy takes a long time to cook. Just
before it is done, put in the nuts.
INVALID COOKERY
GRAHAM GEMS
Mrs. T. F. McCamant.
Mix a batter of graham flour and water. Let it stand
until sour, the same as for old-fashioned buckwheat cakes.
When of the proper consistency, add a little melted suet or
butter and salt. While your gem tins are heating, stir in
thoroughly ^ teaspoon soda. Bake in a hot oven. The
quantity of soda must necessarily be regulated by the sourness
of the batter, it is not always alike. "Practice makes
perfect."
GRAHAM PANCAKES
Mrs. T. F. McCamant.
Mix the same as for gems, only thinner and leave out the
shortening. Sour milk may be used instead of water. A
little sugar put in the batter will make the cakes brown nicer.
Use the soda of course.
EGG LEMONADE
Beat the white of one fresh egg; the juice of one lemon
and a teaspoon of sugar into a glass of water. Pleasant and
nourishing for invalids.
BAKED MILK
Put }4 gallon milk in a jar, and cover closely with writing
paper, tie over the mouth. Let it stand in a moderate oven
8 or ID hours. It will then be like cream, and is excellent
for invalids; consumptives especially.
REFRESHING DRINK
One ft) ground flax-seed and 2 lemons boiled together in
4 quarts of water. When cool, sweeten to taste. Good for
persons with weak lungs.
S5(> How We Cook in Los Angeles
CIDER PANADA
Pour y^ cup water over a slice of nice toast; sprinkle
lightly with nutmeg and sugar. Then add 4 tablespoons
cider. Any fruit cordial may be used if preferred.
QUICK BEEF TEA
Mrs. J. F. Conroy.
Take a round steak (always the best piece of meat for
invalids), cut into pieces the size of your hand. Have ready
a cup in hot water. Broil your steak quickly on both sides,
turning quickly to retain the juice; broiling only enough to
start the juice. Squeeze with a lemon squeezer the juice into
the hot cup; add a little salt; and carry to the invalid with
the cup still in hot water, to prevent coagulation.
STEAK
Mrs. J. F. Conroy.
Scrape from round steak sufficient meat to make a patty
the size of a dollar or larger. Have ready a nicely browned
piece of toast moistened with hot water. When you broil
your patty, broil also pieces of steak, turning every minute.
Put the patty on the toast, and squeeze the juice from the
steak over it. Serve very hot.
BOILED RICE
Mrs. J. F. Conroy.
Thoroughly wash i cup rice; put into plenty of boiling
water, and salt it; boil until tender enough to pierce with
finger nail. Turn into a colander and hold under water faucet
until the water runs through perfectly clear. Put into a
clean saucepan, salt to taste. Set in a hot oven for five
minutes, shaking occasionally. Grate a little loaf sugar over
it and serve immediately. Never stir rice with a spoon or fork
as it breaks the grains and spoils the flavor.
TO POACH AN EGG
Mrs. J. F. Conroy.
Take fresh,, cold water and let it come to a good boil.
Take from over the fire and drop an ^^% into it; from 8 to 10
Candies j^y
minutes will be required to cook sufficiently. Never let the
water boil after the &gg is added as that make it indigestible.
CARAMEL COFFEE
Mrs. Jerome Curtin.
Six cups bran; 6 cups rolled oats; i large cup New
Orleans molasses.
Rub the ingredients thoroughly with the hands. Brown
in the oven very carefully, stirring often; no grinding is
necessary. This recipe has been used very successfully in a
Sanitorium, One tablespoonful to the person. If desired,
clear with white of e:gg.
OAT MEAL GRUEL
Mrs. A. S. Baldwin.
One cup rolled oats; put in a pint of cold water. With the
hands, squeeze the oats in the water three or four times.
Then strain the water and boil from one-half to three-quarters
of an hour, and you will have a delicious gruel. Add a little
salt and sugar, if desired.
EGG RELI5H
Mrs. A. S. Baldwin.
Break the egg separatel)', and beat each part one-half an
hour; put together and beat one-quarter hour. Then add one
teaspoon fruit cordial and fill the glass with milk,
BLACKBERRY SYRUP
One quart blackberry juice; 2 lbs granulated sugar; i oz.
ground cinnamon; ]4. oz. ground mace; 3 teaspoons ground
cloves.
Boil all together in a porcelain kettle for fifteen minutes;
then strain, and seal in glass jars.
nULLED BUTTERMILK
Mrs. Wm. F. Marshall,
One quart buttermilk; i scant, rounded tablespoon flour.
Put the buttermilk in a bowl; place in a saucepan of cold
water and put over the fire; stir slowly all the time. Mix the
flour smooth with a little buttermilk or water; when the
buttermilk is a little more than lukewarm, stir in the
thickening. Now stir thoroughly, watching closely, and
j^8 How We Cook in Los A^igeles
when it looks as if full of fine grains as it runs from the
spoon, remove from the fire, take out of the hot water and
keep stirring for five or ten minutes. In order to make this
successfully, the buttermilk must be fresh, and procured
where churning is done frequently so that it shall be good
and sweet.
HULLED BUTTERMILK
By an Invalid.
Make a thickening of i tablespoon flour and cold butter-
milk. Stir into a pint of boiling buttermilk; stir constantly
after putting over the fire. Add a little allspice and sweeten
to taste. Pour over slices of toast.
JELLY WATER FOR FEVER5
Mrs. J. F. Couroy.
Mix I teaspoon cherry or blackberry jelly in a glass of
cool water; drink immediately.
ISLAND MOSS JELLY
Soak one handful of moss in water enough to cover, for
one hour; then stir it in to a pint of boiling water and
simmer until it is dissolved. Remove from the fire, sweeten
to taste and flavor with lemon juice, cinnamon stick or fruit
cordial; strain and pour into molds; cool before using.
ISINGLASS JELLY
Put I oz. of isinglass and i oz. loaf sugar into a gill of
cold water, and place over the fire until the isinglass dissolves.
Remove the jelly from the fire; add i pint rich currant or
blackberry cordial, and strain through a flannel jelly bag.
ARROWROOT JELLY
Mrs. J. F. Conroy.
One cup boiling water; 2 heaping teaspoons arrowroot; 2
teaspoons white sugar; 3 tablespoons blackberry cordial.
Excellent for children with any bowel trouble.
WEIGHTS AND MEASURES
Mrs. Lincoln.
4 teaspoons of liquid = i tablespoon
3 " " dry material := i "
I pt. of milk or water =: i pound
I pt. of chopped meat packed solidly... = i "
9 large eggs or 10 medium ones = i "
I round tablespoon butter = i oz.
1 heaping " " = 2 oz. or J/; cup
Butter size of an egg = 2 oz, or X cup
2 round tablespoons flour, coffee or
powdered sugar = i oz.
I tablespoon liquid = ^ oz.
TABLE OF PROPORTIONS
I even teaspoon soda and 2 full ones of cream tartar to i
qt. flour.
3 heaping or 4 even teaspoons baking powder to i qt
flour.
I teaspoon soda to one pint of sour milk.
I teaspoon soda to i cup molasses.
I saltspoon salt to i qt. milk for custard.
A pinch of salt or spice is about a saltspoonful.
LIST OF UTENSILS
Needed in Every Well-to-do Family of Six Persons or More.
Miss Ida G. Maynard.
EARTHENWARE
I, 2 qt, pitcher.
I, I qt. pitcher.
1, I pt. pitcher.
2, 6 qt. bowls.
2, 2 qt. bowls.
2, I qt. bowls.
2, I pt. bowls.
12 cups for popovers.
2 round baking dishes.
2 medium oval platters
1 blanc mange mold,
2 stone jugs, one each for
molasses and vinegar.
1 bean pot.
Glass jars for groceries.
4 plates.
2 stone jars.
IRONWARE
I frying-pan.
I griddle.
I, 6 qt. pot.
I dripping-pan for meat.
I dripping-pan for fish.
I meat rack.
I lemon squeezer.
I French frying-pan.
1 Scotch bowl.
2 sets gem pans.
I waffle iron.
I salamander.
I pair scales.
6 kitchen knives.
6 kitchen forks.
2 vegetable knives.
I carving knife.
I bread knife.
I palette knife.
I French vegetable scoop.
I meat fork.
I pie fork.
2 mixing spoons.
for 2 ivory salt spoons.
6 tablespoons.
6 teaspoons.
I set skewers.
I set larding needles.
I pastry wheel.
I cake turner.
2 cake pans, Russian iron.
3 bread pans, Russian iron
I roll pan, Russian iron.
I chopping knife.
AGATE WARE.
I, 2 qt. double boiler.
I, 4 qt. covered kettle.
I, 2 qt. " stewpan.
I, 3Pt.
I, 3 pt. saucepan.
I, I pt.
List of Ute7isils
361
1, I qt. saucepan
I preserve kettle.
I, 2 qt. round pan.
1, 3qt. " "
I soup kettle.
I teapot.
1 coflfee pot.
2 shallow pie plates.
2 deep pie plates.
I egg poacher.
WOODENWARE
I large bread board.
I small bread board.
1 meat board.
I large chopping tray.
1 small chopping tray.
I potato masher.
I mortar and pestle.
I potato slicer.
I gal. ice cream freezer.
I ice pick.
1 wooden mallet.
2 butter paddles.
I rolling pin.
Wooden buckets for sugar
and meal.
TINWARE
I large grater.
I nutmeg grater.
I apple corer.
I flour dredge.
I sugar dredge.
I salt dredge.
I pepper box.
I spice box.
I grocers' funnel.
I funnel for liquids.
I wire broiler for steak.
I wire broiler for fish.
I wire broiler for toast.
I wire potato masher.
I wire frying-basket.
I large Dover ^%^ beater.
I small Dover ^%% beater.
I fine wire strainer.
I flour sifter.
I soup strainer.
I colander.
1 wire dish cloth.
2 large dish pans.
I small dish pan for flour.
I, 4qt. milk pan.
I, I pt. measure.
4, y^ pt, measuring cups.
I brown bread mold.
I oval mold.
I pudding mold.
I melon mold.
I jelly mold.
I doz. small corn cake tins.
I doz. scalloped tins for cakes.
I doz. muffin rings,
I whip churn.
I large biscuit cutter.
1 small biscuit cutter.
6 vegetable cutters.
2 pattie cutters.
I ladle.
I doughnut cutter.
I long handled skimmer.
1 long-handled dipper.
2 shallow jelly cake pans.
2 deep jelly cake pans.
I canister for tea.
:^62 How We Cook in Los Angeles
I canister for coffee. i streamer to fit over kettle.
I cake box. i fish sheet.
I bread box. i ginger-bread sheet.
HINTS
Cold tea is excellent for cleaning grained wood.
The ashes of wheat straw make an excellent silver polish.
Apply with soft leather or chamois.
Little bags of unground pepper pinned to hangings and
among clothes in wardrobes will keep away moths. Ground
black pepper sprinkled plentifully into fur will preserve
effectually from moths.
Sprinkle fine meal on grease spots in your carpet. Let it
remain several hours and it will have absorbed the grease.
Tar on cotton goods can be removed by spreading clean
lard on the part stained, and allowing it to remain for some
little time.
Rub ink stains on linen with clean tallow before washing
and boiling.
To remove grease from silk goods, wash with ether.
Mrs. W. B. A.
To set the color in any cotton or linen goods, dissolve
one tablespoon of sugar of lead in a pail of very hot water.
This will be sufficient for lo or 12 yards of goods. Dip
thoroughly, seeing that every part is evenly wet. Keep in
the water from 20 to 30 minutes. This will not injure the
most delicate color, but fix it iudellibly. If you feel at all
doubtful, try a small piece of your goods — dry, then wash in
the ordinary way.
Lemon juice and salt will usually remove rust.
To take stains from silk, use i part essence of lemon and
5 parts spirits of turpentine. Apply with a linen cloth.
EVENING SUPPERS
Mrs. J. J. Ayers.
One gallon of ice-cream for every twenty guests; one hun-
7<5/ How W^e Cook i7i Los Angeles
dred and fifty sandwiches for every hundred people; five
chickens and one dozen heads celery to fifty persons; twenty
cakes for every hundred persons.
TO PURIFY WATER
Mrs. George Bixby.
Pare a cactus, slice, and lay in bottom of water pitcher.
A little kerosene oil, stirred into starch, will prevent flat-
irons from sticking.
Kerosene will remove the smoke of coal oil stoves from
tins.
Red Seal, Granulated 98 per Cent. Lye or Potash.
p. C. Thomson, 955 Otsego Street, Phil.
For making lo pounds of hard soap without boiling.
Take 5^ pounds of clean grease, free from salt, melt in
ordinary pan or kettle, and set aside to cool until lukewarm.
While the grease is cooling, take one can of Thomson's Red
Seal I^ye or Potash, and dissolve the contents in y/z pints
cold water, in an earthen or iron vessel or pan. When the
lye or potash is about summer heat, pour it slowly into the
grease — not the grease into the lye. Stir until the lye and
grease are thoroughly combined and become thick, when the
stirring should cease. Set in a cool place till the soap
becomes hard.
INDEX
FOOD COMBINATIONS
Beef, Roast . ... 25
" Broiled .... 25
Birds, Small .... 26
Brains 26
Chicken 26
Ducks 26
Fish 25
Lamb 26
Liver .26
Mutton 25
Pork 26
Soup 25
Sweet Breads .
Turkey
Veal ....
Venison
Old Time Hospitality
Mrs. Alcott's Table
Table Decorations .
26
26
25
26
21
35
38
MENUS AND DECORATIONS
Breakfast .
A Rose
July •
October
Simple June
Dinner, June
" Green and White Spring
" Sigma Chi, Greek
47 Dinner
46
46
45
45
47
47
45
52
53
53
54
55
55
56
. 57
57
58
" October and November 56
Luncheon 51
. 52
. 52
. 49
. 49
. 50
. 50
. 51
. 49
. 48
May Day
January
Magrenta
Salad, Beet
" Cabbasre
Cove Oysters
Celery .
Cheese Lettuce
Chicken
Cucumber .
Egg
SALADS
66 Sala
67
67
69
64
67
70
71
66
71
5gg ...
72
stuffed
71
Fruit
72
"...
72
"...
73
Green Pepper
65
Lettuce
64
Lobster
69
Mixed .
67
Orange .
. 72
3^6
How We Cook in Los Angeles
Salad, Potato
65
Salad, Dressing, Mayonnaise
" " . .
66
cooked
61
" Salmon
68
"
" Maj'onnaise
60
" Shaddock .
72
"
" Mayonnaise
62
" Shrimp .
68
68
u
" Mayonnaise
" Ma3'onnaise
63
" Shrimp and Cucumbe
r 69
Oyster
68
" Sour Cream
60
"
" Mayonnaise
" Tomato, delicious
65
65
"
Sauce
" Mayonnaise
61
" Dressing, boiled .
63
Sweet
" " Cream
60
64.
.>
Breads
69
62
" " English
63
"
...
63
*' " French
60
"
" Transparent
Hot Cream
60
Orange
59
Jellied Tra
ns-
"
" Transparent
pareni
Tomato
60
Orangt
; 59
"
" Parker
House
64
SOUPS
Soup, Almond .
88
Soup
, Gumbo ....
80
Amber or Consomme .
77
....
81
Asparagus
87
Kentucky Chicken
80
Bean
86
Marrowfat balls for
76
Bouillon .
76
Mock Bisque .
84
Bisque of Oysters .
90
" Turtle .
89
Brown, Southern .
79
Mullagatawny
78
Caramel for Coloring
. 75
Mushroom
81
Celery .
86
New Orleans Crab
" ...
87
Gumbo .
88
Chicken .
80
Okra ....
81
Consomm6 Royal .
77
Oxtail
79
Com
82
82
0\'ster Stew .
90
90
Crab
88
89
Plain Beef
Potato .
78
28
Cream of Asparagus
87
"
83
Cream of Celery .
87
"
83
Dumplings for
93
Profiteroles for
75
Green Pea
85
85
Scotch
79
75
" Turtle .
89
Spinach .
83
Index
367
Soup, To clear stock
74
Soup
" Cream
. 84
" Tomato .
84
"
" •'
. 85
" "...
84
"
To make force meat balls 75
<l u
85
"
White
. 79
FISH
A Nice Breakfast Dish .
98
Hadd
ie, Finnan
. 96
Codfish Balls .
102
Halibut, au Gratin
. 97
" "
102
"
Maitre d' Hote
1 . 97
" Escaloped
103
Lobster. Creamed .
. 108
" Roasted
102
"
Deviled
. 108
To Cook
102
"
a la Newberg
. 108
Crab for Luncheon
109
"
Stewed
. 108
" a la Creole
110
Nice Breakfast Dish .
. 98
■' en Coquille
110
Oyster Cream .
. 104
" Deviled .
109
"
Creamed
. 105
Fish, Baked White
94
"
Curried .
. 106
Shad
94
"
Cocktail
. 107
"
95
"
Broiled .
. 106
" Broiled .
96
"
Deviled .
. 105
" " Salmon
100
"
Escaloped
. 104
Trout
98
"
Fried .
. 105
" Boiled
99
"
In Ice
. 107
*' Breaded Smelts
99
"
Short Cake .
. 107
" Baked Halibut
95
"
a la Poulette
. 104
" Cream
98
"
Roll
. 106
" Dr\' Dressing for Baked
95
"
Pie .
. 106
" Egg Sauce for
96
"
Patties .
. 106
" Escaloped Salmon
101
Salmon Loaf .
. 100
"
101
"
"
. 100
" a la Cream
98
Salt Fish Pudding .
• 99
" Toast .
99
Shrimps, Deviled
. Ill
" Turbot .
103
"
Timbale of
. Ill
" Sauce for .
97
Terrapin
. 110
" To Cook Coarse grainec
96
Turbot, a la Cream
. 103
" Cold Salmon .
101
"
. 103
" Fried of any kind .
98
"
Fish .
. 103
Frogs' Legs, Fried .
111
ENTREES
Beef Loaf 120
" Roll 119
Brains 125
" Fritters .... 125
Brains, Patties .... 113
Calf s Liver en Brochette . 121
Cheese Croquettes . . . 118
Chicken " ... 115
368
How We Cook in Los Angeles
Chicken Croquettes .
116
Macaroni Baked with Cheese
Jellied
123
and Tomatoes . 126
" Patties
113
Meat Loaf
. 120
" a la Meringo .
123
" Pie .
. 119
" Pie ....
121
Mushroom Patties .
. 114
" " . . . .
122
Nut Sandwiches
. 126
" " Old Virginia
122
Oyster Croquettes .
. 117
" Pressed
123
Patties Imitation de Foie
Gras 114
Timbale of
116
Potato Croquettes .
. 117
Corn Fritters, Green . . .
125
Rice
. 118
Cream Fritters ....
125
Ragout of Liver
. 120
Creole Fricassee
124
Shad Roe Croquettes
. 117
Duck, Salmi of .
124
Sweet Breads Creamed
. 115
""....
124
" Patties
. 113
Hamburg Loaf
120
" " The Queen
's . 115
Kidne3' Stew ....
121
Tongue Croquettes .
. 117
Lamb Chops with Noodles .
118
Veal or Chicken Croquettes 115
Lobster Cutlets
126
" Loaf . ■ .
. 120
Macaroni Pudding .
126
" Rotilette of
. 119
POULTRY
AND GAME
Chicken, broiled
131
Pigeon, Wild, with Olives . 134
, Fried Young
131
Quail, Breakfast
. 133
,, , Maryland fried .
130
" , Broiled .
. 133
Dressing, Turkey
129
" , Roast
. 133
" , " ...
129
Rabbit, Barbecued .
. 135
.Plain for Turkey .
128
" , Fricassee
. 136
" , Chestnut for Turkey
128
" , Fried Jack .
. 136
Duck, How to dress dry
132
" , Fried .
. 135
" , Roast ....
132
Squirrels
. 136
" , Teal Roast .
132
Turkey, Boiled
. 130
" , Wild, Roast .
135
" , Boned, Roasted
. 130
Goose, Roast ....
131
" , Deviled
. 130
Grouse, Larded and Roasted
134
" , Roast
. 128
Hunters' Stew
133
" , "
. 129
MEATS
Beef a la Mode, Southern style 137
" , Braised , . . . 141
" , Fillet of, Larded
" , Omelet
" , Roast
Calf's Head, to Cook
138
141
138
147
Corn Beef, Boiled . . .141
" " , Luncheon . . 141
" ,(To Corn) . . 148
Dried Beef Frizzled in Cream 141
Fritters, Breakfast . . 147
Ham, Baked . . * . 144
Index
369
Ham, Baked
. 144
Spare Ribs, Roast .
. 146
" , Boiled
. 145
Steak, Broiled .
. 139
" , Bone
. 142
" , Sinolaise
. 140
" , Broiled .
. 145
" , To Fry .
. 140
" , Sandwiches
. 145
" , With Onions
. 140
" , Toast
. 145
Tongue, Fresh
. 147
Hunter's Roast
. 142
Tongue, Salt
. 147
Lamb, Saddle of
. 142
Tripe, Broiled .
. 146
Meat Cakes
. 147
" , To Fry .
. 146
Mutton, Boiled Leg of
. 142
Veal, Shoulder of .
. 143
Mutton, To Fry
. 142
Veal Cutlets Breaded
. 143
Pig, Roast
. 146
Venison, Haunch of
. 143
Potted Roast .
. 138
Yorkshire Pudding
. 139
Sauce, Bechamel
SAUCES FOR MEATS
. 151 Sauce, Horse-radish
. 152
" , Bread, for Game or
"
, Mint
. 152
Meats .
. 153
"
, Mushroom .
. 152
" . Caper
. 150
'•
, Oyster .
. 151
'• , Chestnut for Roast
t(
, Piquante for Boiled
Turkey .
. 150
Tongue
. 151
" , Chestnut
. 152
"
, Simple Brown
. 149
" , Drawn Butter
. 149
"
, Tartare, for Meat and
" ,Egg . .
. 150
Fish
. 150
" , Giblet .
. 150
"
, Thick Cream for Cro-
" , Hollandaise
. 149
quettes .
. 153
VEGETABLES
Artichokes
. 155
Corn,
Oysters .
. 157
Asparagus Ambushed
. 154
"
Pudding
. 157
On Toast
. 154
"
"
. 157
Beets
. 155
"
"
. 158
Beans, Baked .
. 156
Egg-Plant, Stuffed .
. 160
'■ , Boston Baked
. 156
, To Cook
. 160
" , String .
. 155
Hominy Grits Croquette
3 . 161
" , Stringed
. 156
"
, Home-made
. 160
Cabbage
. 159
"
, To Prepare
. 161
" , Hot Slaw
. 159
Macaroni, Boiled
. 162
" , Ladies'
. 159
Mush
rooms
. 161
, Stuffed .
. 160
, Broiled
. 162
Cauliflower and Cheese
. 158
" , Fried .
. 162
, Stewed
. 158
Olives
, Stuffed .
. 163
Carrots, Mashed
. 156
Onions a la Creme .
. 162
Com, Boiled Green .
. 157
"
, Boiled .
. 163
370
How We Cook in Los Angeles
" , Escaloped .
. 163
Potatoes, " . . .
167
Parsnips
. 163
, Parisienne
166
" , Creamed .
. 163
, Pufifs
164
Peas, Green
. 164
, Saratoga
168
Peppers, Stuffed
. 164
, Stuflfed .
165
Potatoes an Gratin
. 164
, Sweet Baked .
170
, Baked
. 166
, Sweet Boiled .
170
" , Baked in Milk
. 164
Rice, Boiled . . . .
168
" , Boiled
. 164
Salsify, Baked . . . .
169
" , Cakes, raw
. 166
Spinach
169
" , Creamed .
. 165
" , With Cream
269
" , "
. 165
Squash, Hubbard, Baked
169
". , Croquettes
. 166
, Summer
168
" , Duchesse .
. 167
Tomatoes, Baked
171
" , Escaloped
. 166
, Broiled .
170
" , French
. 167
" , Escaloped
170
" , Hashed and
" , Fried for Breakfast
170
Browned
. 165
, Stuffed .
171
" , Lyonnaise
. 168
Turnips, Baked diced
171
" , Mashed and B
aked 167
EGGS AND CHEESE
Cheese, Balls .
. 176
Eggs, Brouille . . . .
172
" , Cakes .
. 176
" , Curried .
173
" , Croquettes .
. 177
" , Escaloped
173
" , Fondu .
. 176
Omelet, Asparagus f
or Break-
" , "
. 176
fast
173
" , Ramakins .
. 177
" , Baked
174
" , Straws
. 177
" , Cheese
174
" , and Egg Toast
. 177
" , Egg .
175
" , Souffle
. 178
" , Delicious
174
" , With Rice .
. 178
, Friar's
175
Eggs, Baked
. 172
" , Tomato
174
•' , Beauregard .
. 172
Rarebit a la Soyer
,
176
" , Boiled
. 172
Welsh Rarebit
175
BREAD
Biscuit, Baking Powder
. 184
" Brown .
185
" Beaten
. 183
Corn . . . .
186
" Cream .
. 184
" Steamed .
186
Twin .
. 184
Good .
180
Bread,
. 179
" Graham, Steamed
185
" Bannocks, Aunt}
-'s . 191
Oat Meal
181
" Boston Brown
. 185
Potato Yeas
t
ISO
Index
371
Biscui
t, Rice, Southern .
. 185
Muffins, Corn .
. 189
"
Rye
. 181
" " • • I
. 189
"
Sticks .
. 180
Muffins, English
. 188
"
Yeast
. 180
" '•
. 189
"
"...
. 179
Flour .
. 188
Cakes
, Adirondack Griddle
192
" Graham Grits orCorn 189
"
Corn Meal Pan .
. 193
No. I. and No. II. . 188
"
Pone
. 186
Oat Meal .
. 188
"
" Real
. 186
Tea . . .
. 187
(i
Crumb .
. 193
Pop Overs
. 192
^^
Flannel .
193
Puffs for Tea, Delicious
. 192
Griddle .
. 192
Rolls
. 181
"
Johnny .
. 187
" French
. 182
((
" . .
. 187
" " Sweetened
. 182
i<
Rice Griddle
. 192
Parker House
. 183
"
Hoe, Southern
. 187
" Vienna .
. 182
"
Wheat .
. 193
Shortcake, Graham
. 184
Fritters ....
. 191
Waffles
. 189
Gems
Corn
. 191
...
. 190
"
Graham .
. 190
" . . •.
. 190
"
...
. 191
W^afers
. 190
Jollv
Bo3's
. 191
CAKE
Cake, Almond Cream .
211
Cake, Cranberry
. 200
" Angel . . . .
204
" Cream
. 209
" " . . . .
204
" " Sponge
. 205
" Bachelor Buttons
219
" Cup
. 214
" Banana . . . .
199
" Delicate .
. 202
Birthday
211
" Delicate .
. 202
" Blackberry
199
" Excellent
. 213
" " Frosting for
200
Feather
. 204
Boiled
221
'; Fig • • .
. 198
" Bride's . . . .
202
. 198
Bread . . . .
215
Fruit
. 195
" " . . . .
215
. .
. 195
" Caramel
210
" Black .
. 196
'■ Caramel
210
" Plain .
. 196
" Chocolate
208
" Gelatine Frosting
for. 220
" " . . .
208
" Gold and Silver
. 213
" Chocolate Frosting for
221
" Jenny Lind .
. 205
" Coffee . . . .
215
" Lemon .
. 206
Coffee . . . .
215
" " . .
. 207
" Corn Starch.
205
" . .
. 207
372
How We Cook in Los Angeles
" Leopard
. 212
"
Sunshine
. 203
" Marble .
. 213
"
Three-ply
. 196
" Margaret's
. 214
"
Tri-colored
. 212
" Marshmallow
. 199
"
Violet
. 212
Paste . 201
"
Walnut .
. 197
" Milk Frosting for
. 222
"
" Filling fo
r
" " Icing for
. 222
Lay
er . 197
" Mocha Cream
. 209
"
White . . ".
. 201
" Neapolitan
. 208
"
" Perfection .
. 202
" No-name
. 211
Cook
es . . .
. 218
Nut .
. 198
"
. 218
" . .
. 198
"
Fruit .
. 219
" Nut Cream
. 197
Crullers . . . .
. 219
" Orange .
. 207
Doug
inuts
. 220
" " Icing for .
. 220
•
' . . .
. 220
" " Filling for
. 208
'
' , Raised .
. 220
Plain
. 214
Ginger Bread .
. 216
" " Loaf
. 214
"
. 217
" Pork
. 196
" Fairy .
. 217
" Pound
. 200
. 200
'• Soft .
. 216
. 217
" "
. 201
Cake Fine soft
. 217
(( li
. 203
" Our Mothe
r's . 216
" Spice
. 217
Spiced
. 215
" Snow
. 203
Snaps .
. 217
" Royal Icing
. 221
"
. 218
" Sponge
. 205
Jumbles
. 218
"
. 205
Macaroons
. 211
"
. 205
Puffs
Boston Cream
. 213
." Sponge Drop
. 206
Sand
Tarts
. 219
" Premium Sponge.
. 206
PUDDIN
GS AND
THEIR SAUCES
Bananas, Fried
. 235
Pudd
ing, Apple
. 230
Blackberry Mush .
. 234
"
, Apple, new
. 230
Dessert, Simply Made
. 233
"
, " plain
. 230
Dumplings, Fruit
. 234
Puddings, " Sago
. 230
Fritters, Fruit
. 234
"
, Black
. 224
Fruit for Dessert
. 235
"
, Black
. 224
Hash, Heavenly
. 233
"
, Bread
. 228
Orange Sponge
. 229
"
, Cabinet .
. 226
Peach Rolls
. 234
"
, Carrot .
. 329
Pomegranates, Sugared
. 235
"
, Chocolate
. 232
Prune Shape
. 227
"
, Delicate .
. 232
Index
373
Pudding, English Fruit
. 224
Pudding, Snow
231
, English Plum
. 224
" , Snow
231
. Fig •
. 227
" , Sponge
229
, Fruit Jelly
. 226
" , Steamed .
227
" , Frozen Rice
. 231
,Suet . . . .
225
" , Indian
. 233
" , Sweet Potato .
228
, " baked
. 233
, Walnut .
226
" , Molasses
. 224
Sauce, Arrowroot .
237
" , Mountain Dew
. 232
, Carrot Pudding .
236
" , Nesselrode
. 225
, Christmas Pudding .
235
" , Orange
. 229
' , Cream , . . .
236
" , Orange
. 229
, EYer3- Day
236
" , Plum, Plain
. 225
' , Hard ." . . .
235
, Plum
. 223
' , Lemon . . . .
237
Puddings, Prune
. 227
' , Nutmeg . . . .
237
,Puff .
. 227
' , Pudding
236
" , Queen of .
. 229
' , Strawberry .
235
" , Snow
. 231
PIES
Pie, Apple, California Pic
)neer 240
Pie, Lemon . . . .
242
' , " Custard
. 243
" , " . . . .
242
' , Chocolate .
. 243
" , " . . . .
242
' , Chopped Paste
. 238
" , " . . . .
243
' , Cream
. 244
" , Mince Meat .
239
' , " , Real .
. 244
" Mince Meat, an English
' Crust .
. 239
" " " recipe .
240
" , Flaky without
but-
" " " excellent .
240
ter .
. 239
" " " mock .
240
' " , Graham .
. 238
" Orange
243
' " , Pumpkin Pie
, 238
" Scjuash
241
' " , rich, short
. 238
" "
241
' , Custard .
. 244
Short Cake, Strawberry
245
' , Fruit — To make
. 241
u .. ..
245
' , Green Corn
. 244
CRE;
^MS AND
CUSTARDS
Apples for Tea, Delicious
. 252
Cream, Coffee . . . .
248
Biscuit Tortoni
. 249
" Hamburg
250
Charlotte Russe
. 252
" Ice, Directions for
246
"
. 252
' ' Pineapple Ice
248
" Raspberry-
. 252
" Raspberr\^ Ice
247
Cream, Bavarian with pe
aches 249
" Sago . . . .
248
Chantilla
. 249
" Strawberry .
250
'//-AL
fZ/Aji
•/-'Al
7-^AI'
Something to
Cook with
All the Cook Books in the world won't make good
cooking if you haven't the right things to Do With. In
a rude age rude things, meat broiled on heated stones.
Evolution all the way up. Now its our self-basting roast-
ing pans, and all the new kinks in agate ware kettles and
cookers. You will find prices at the Big Department Store
about one third less than anywhere in the cit3^ No matter
what you want for the kitchen, we have it, and if it comes
from us its good.
A. Hamburger <& Sons
LOS ANGELES
-A
•//■Al^
S-zK
m
m
7/AU
m
'/-A|?
B'/Ali
PARISIAN
FASHION
LEADERS
CLOAK
^^" SUIT
LEADING
MODISTES
COMPANY
For LADIES
MISSES
AND CHILDREN
221 S. SPRING ST.
LOS ANGELES, CAL.
Telephone 633
We Cook
IN
Los Angeles
W^W7~??f~W¥J> CAN BE
C%!^*^r^^v%
^-i^^'-i^J^'-^y^'v?^ PROCURED AT
The Ladies Social Circle
SIMPSON CHURCH
And will also
be on Sale at
PARMELEE'S BAZAAR
232 and 234 S. Spring St.
LOS ANGELES
Index
375
Cream, Tapioca
. 251
Sherbet, Orange
256
Velvet .
. 250
" Pineapple .
256
Custard, Oran.sje
. 254
" Strawberry
256
•'
. 254
Snow, Apple . . - .
253
Floating Island,
West In
3ian 255
Frutti . . . .
253
Ice, Pineapple .
. 257
Soufle, Pineapple
251
Mousses
. 251
Sponge, Lemon
255
Peaches, Baked
. 252
" Strawberry or Rasp-
Sago, Orange .
. 253
berry . . . .
255
Sherbet, Apricot
. 255
Trifle Orange . . . .
254
BEVERAGES
Chocolate .
. ,259
Lemonade
259
Coffee, Church Social .
. 258
Tea, Directions for Making .
258
"...
. 259
Vinegar, Raspberry
260
"...
. 259
" Strawberry
258
Coffee-pot, Care
of .
. 258
SPANISH DEPARTMENT
Menus 261
Breakfast 261
Dinner 261
Artichokes 270
" Fried
Beef, Dried, with Peppers
Birds, Dressing for Small
Brains, Fine ....
Bun, Spanish ....
Cake, Sponge with Sweet
Almond Milk
Catsup, Spanish
Chicken, Broiled
Chili con Carni
Chilis, Stuffed ....
270
268
264
267
276
295
280
263
267
271
271
263
279
Hares, African Stj^le
Jambalaza .
Macaroni .
Olives, To Cure
Olive Oil, To Make
Omelet, Spanish
With Fine Herbs
265
268
273
278
279
269
268
Cod with Potatoes
Colorow, Chili.
Croquettes of Chicken and
Pork . . . 264
Dressing, Chicken . . . 264
Estafado 267
Figs, to Preserve Whole . . 278
Frijoles 271
Con Queso . . . 270
Oranges, Recipe for Preserv-
ing . . . .276
Ci-ystalized Chinese 277
Partridges, Stewed . , . 264
Peppers, Green .... 272
Stuffed . . . 272
Potatoes, Stuffed . . . 273
Preserves, Lemon . . . 277
Muskmelon . . 278
" Orange or Lemon
Flower . . . 277
Rabbit, Caladonian Style . 565
Fried .... 265
" Stewed
Rice a la Valencia
" Fried .
" Spanish
Salad, Pui'slane
265
275
275
275
262
We Preach the Gospel of Pure Food
C^^JVO
J. R. Newberry & Co.
WHOLESALE
AND RETAIL
GROCERS
Our Aim . .
Our Motto .
Our Gospel
Our Creed .
To Excel
Merit Wins ....
Pure Food
The Golden Rule
m
^/©€/-
7(s
2i6 and 218 So. Spring St.
Telephone 26 LOS ANGELES, CALIF.
711 MAIN STREET
Telephone 72 RIVERSIDE, CAL.
Index
377
Salmon, Spanish Style
Salza ....
Sauce, Chili
Sauce, Tomato .
Sopa, Espanola
Soup, a la Catalana
" Julienne .
Squash, Nice ay ay to Cook
Stufifed, Baked .
Steak, Spanish .
263 Stew, Catalonian
269 " Spanish .
269 Tamales, Chicken
279 " Green Com
272 Tongue Piquante
262 Tortilla
262 Trout a la Cascara
262 " Boiled .
274 Turkey, Roasted
274 Veal a la Mode .
266
270
266
273
273
267
275
263
263
263
266
GERMAN DEPARTMENT
Al-
Breakfast .
Dinner
Supper
Afternoon Coftee
Apfel Strudel .
Asparagus
Beef Cutlets
Brioche
Brown Leb-Kuchen
Cabbage
Red .
Cake, Chocolate
" Coffee
" Coffee Loaf
" Sponge with Sweel
mond Milk
Chicken, Fricasseed
" Stewed.
Coffee, To Make
" German Waj- to Make
Cookies, Chocolate
" Lightning
Cucumbers, Pickled
Dressing for Duck
" " Pigeons
" " Roast
Duck, Roast
Dumplings, Egg
Meat
Potato
" Soup
Fish, Trout
281 Fly Away (Noodles) . . 291
281 Goose, Pickled .... 287
281 Herring Salad .... 285
282 Kuchen with Baking Powder 294
293 " " Yeast . . 294
289 Luncheon Dish, a Nice . . 291
288 Macaroons .... 296
292 Meat Rolls .... 288
294 " Balls .... 288
289 Mushrooms, Pickled . . 297
289 Noodles 290
296 " 291
294 Orange Kaltschale . . . 296
295 Pancakes, German . . . 291
"... 291
295 Pickerel, Baked . . . 284
286 Pie Crust, German . . . 293
285 Pigeons, Stewed . . . 286
297 Potato Cakes .... 292
297 Relish, German . . . 287
295 Rice Cakes .... 292
295 Rye Bread . . , . . 290
297 Soup, Buttermilk . . . 283
287 " Fish .... 283
286 " Meat, Leavings of . 288
288 " Milk, with Prunes . 283
287 " Stock . . . .283
284 Smelt, Fried .... 285
284 Spatzle 292
289 Spinach, Boiled . . . 290
284 TuttiFrutti .... 296
285 Yeal, Fricasseed . . . 286
MOTHS
are
not
in
it
when
TARINE
IS
used.
Your Druggist sells it.
Good
Housekeepers
Are sworn enemies of flies
and all bothersome insects.
Now is the time to make
war — the best ammunition
is
"T. B."
Insect - Powder
You can get it of your
druggist or grocer if you
ask for it.
If you want to extermin-
ate— use no other.
R. LEWTAS & SONS
THE FAMOUS
PHILADELPHIA
Telephone
'MAKERS
ICE CREAM
WHIPPED CREAM
FRESH CREAM
AND
Fruit Ices of Every Description
FACTORY
518 Macy St., Los Angeles
Special Rates for all Charitable Purposse.
Fine Stationery
^ Visiting Cards
y Wedding invitations
^ AT Home cards
■* ENGRAVED AND PRINTED
WhiTINH''^ Celebrated Superfine
VV nil UNO 5 WRITING PAPERS..
In all the Latest Styles, Shapes and Tints.
The Finest Stock
The Best Assortment
The Latest Ideas
The Lowest Prices
Our Prices on Engraved Work
cannot be Beaten.
EDWARD T. COOK
Fashionable Stationer
" m
117 SOUTH SPRING STREET
LOS ANGELES, CAL.
Index
379
FRENCH DEPARTMENT
Beef a la Mode .
. 299
Lobster Ji la Creole
. 298
Boeuf, Fillet de
.299
Macaroni .
. 301
Bouillon
. 298
Meat Balls
. 300
Calf s Feet
. 300
Peas, Fresh
. 300
Chestnut Filling
. 299
Pigeons, Stuffed
. 298
Chicken Fricassee
. 298
Pudding, Batter
. 301
Foie a la Poulette
. 300
Squash and Corn
. 301
RUSSIAN DEPARTMENT
Pudding, Cranberry
303
Souffle, Apple .
. 303
" Farina
393
Sot
p. Beet, Russian
. 302
" Sweet Sauce for
302
'
Cabbage
. 302
Salad, Russian . .
302
Fig Dr3^ing
306
Blackberries
. 307
Raisin Alaking in California
304-
Raspberries
. 308
Small Fruits
307
Strawberries
. 308
FRUITS
Butter, Apple .
315
Glace Fruit
. 331
" " and Pear .
315
Jam, Blackberry
. 314
" Lemon
316
"
. 314
" Peach .
315
Currant .
. 315
Cheese, Apple and Quince
316
Pineapple
. 315
Canned Apricots and Nectar-
Raspberry
. 314
ines
313
Strawberry
. 314
" Blackberries
312
"
. 314
" " and Rasp-
Jell
"i, Banana .
. 327
berries
312
Blackberry
. 322
" Corn, Sweet
313
Crab Apple
. 326
Canning, Directions for .
311
Currant .
. 323
Canned Peaches
313
"
. 324
" Pears and Quinces
313
Gooseberry
. 324
Plums
313
Grape
. 325
" Strawberries and
" Tokay .
. 324
Gooseberries
312
Guava
. 326
" Tomatoes
313
Lemon
. 327
Catsup, Gooseberrj-
330
330
Loquat
. 325
. 325
" Grape .
331
Orange
. 327
Gingered Figs .
329
"
. 327
Even a competitor calls Marion Harland's letter April 5,
1893, commending Cleveland's Baking Powder,
A Handsome Tribute.
He tries, however, by inserting old quotations in his
advertisement, to make the public believe that this
letter of Marion Harland's applied to his own baking
powder and not to Cleveland's, as it actually does.
Some people think such advertising is " smart ";
others believe it is dishonest. One thing is sure ;
"smart", tricky and deceptive advertising is a poor
way to regain lost confidence or lost trade.
Here is Marion Harland's letter in full, with
date and signature :
April 5th, 1893.
I wish to sa}' that I use and recommend one and onlj^ one
baking powder, and that is Cleveland's.
Years ago I did use others and spoke favorably of them at
the time. In preparing the new edition of "Common Sense in
the Household," however, I thought it best to substitute baking
powder in the recipes instead of cream-of-tartar and soda, and
made a careful investigation of the baking powder question.
Finding Cleveland's Baking Powder to be really the best, I
recommended it in "Common Sense in the Household," and now
use it exclusively. y. ,
Brooklyn, N. Y. .JCO^i^J^ M$i^^^^^Pt^
hidex
381
Jelly, Peach
. 325
Preserved Citron
. 322
" Pineapple
. 326
Figs
. 320
" Plum
. 326
"
. 320
" Raspberry
. 323
"
. 321
and Currant 323
Grapes
. 320
' ' Strawberry
. 323
Loquats .
. 321
Jelly, " " .
. 323
Oranges .
. 321
Marmalade, Orange
. 316
Orange Peel
. 321
" "
. 317
Peaches .
. 319
" "
. 318
Pears
. 319
English . 317
Quinces .
. 320
Pickled Apricots, sweet
. 329
Strawberries
. 319
" Crab Apple .
. 329
Spiced
Currants
. 328
" Figs . .
. 329
"
Gooseberries
. 328
" Limes .
. 330
"
Grapes.
. 328
" Pears, sweet
. 330
"
Peaches
. 328
Preserved Almonds, Green . 322
Stewed Cranberries
. 312
" Blackberries
. 318
Syrup,
Orange Flower
. 318
PICKLES
Olive Culture in Californ
ia . 332
Pickles
, Cucumber .
. 340
OHves, Kind to Plant
. 334
Green Pepper
. 344
" Location for Growing 334
Martj'nia Bean
. 344
Olive Oil, Used as Food
. 334
Oil and Vinegar
. 340
Pickles .
. 336
Olive .
. 336
Catsup, Cucumber .
. 343
"
. 336
" Tomato
. -243
. 343
..
. 337
. 337
Chowder .
. 338
"
. 337
Chow-Chow
. 338
. 338
Olive Oil
Onion .
. 340
. 345
" Tomato
. 339
Picalilli
. 344
Higden Green Tomato .
. 340
Pickled Tomato
. 339
Mangoes Cucumbers
. 341
"
Walnuts
. 344
Mustard Aromatic .
. 343
Sauce,
Chili
. 342
" French
. 342
"
"
. 342
Pickles, Cabbage
• 345
Soy Green Tomato
. 339
" Cucumber, ripe, s
weet 341
Spiced
Onions . ,
. 346
" " spicec
. 341
CANDIES
Almonds, Salted
. 353
Bar, Walnut Cream
. 348
Bar, Cocoanut .
. 348
Butter-Scotch, old-fashio
ned . 351
" Nut .
. 349
Cal
ces
or Kisses, Co
:oan
ut . 348
382
How We Cook ill Los Angeles
Candy
. 353
Cream Walnuts . .
348
" Cream .
. 350
Drops, Chocolate Cream
34S
" " . .
. 350
" Cocoanut
352
Hard
. 350
" Orange .
352
" French, uncooked
. 350
Fondant, To Make
34-;
" Peanut .
. 352
Kisses .
351
" Penocha
. 354
Macaroons, Nut
352
" Popcorn
. 349
Marshmallows .
35-J
" Sugar
. 353
Paste, Fig .
35^
Caramels, Chocolate
. 352
Taffy, .
34£
" Lemon
. 351
" Molasses
35S
Nut .
. 351
Nut .
35C
INVALID
COOKERY
Buttermilk Mulled .
. 357
Jelly, Island AIoss .
358
"
. 358
'■ for Fevers
358
Coffee Caramel
. 357
Lemonade, Egg
35f
Drink, Refreshing
. 355
Milk, Baked " .
35£
Egg Relish . . .
. 357
Panada, Cider .
356
" to Poach .
. 356
Pancakes, Graham
35£
Gems, Graham .
. 355
Rice, Boiled
35(
Gruel, Oatmeal .
. 357
Steak .
356
Jelly, Arrowroot
. 358
S^TUp, Blackberry
35'
" Isinglass .
. 358
Tea, Beef Quick
356
DEPARTMENTS
Beverages .
. 258
Mrs. Alcott's Table .
3J
Bread ....
. 179
Old Time Hospitalit
V
2'
Cake ....
. 194
Olive Culture
33i
Candies
. 347
Pickles
336
Contributors
. 21
Poultry and Game
12J
Creams and Custards
. 246
Puddings and Their Sauces
22C
Eggs and Cheese
. 172
Raisin Making in California .
30.J
Entrees
. 113
Russian Department
30i
Figs, to Dry,
. 306
Salads
5{
Fish ....
. 94
Sauces
14£
Food Combinations
. 25
Small Fruits
30'
French Department
. 298
Soups ....
lA
Fruit ....
. 310
Spanish Department
261
German Department
. 281
Table Decorations .
38
Hints ....
. 363
Utensils
366
Invalid Cooking
. 355
Vegetables .
154
Meats
. 137
Weights and Measures
35£
Menus and Decorations
. 45
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