Full text of "Recipes"
.<^BW ^^?fc^ Jfc *Sfc 4pfcB
THE LIBRARY
OF
THE UNIVERSITY
OF CALIFORNIA
LOS ANGELES
of the
Club of g>an jilatea
iflateo, California
1909
COPYRIGHT 1909
BY
WOMAN'S CLUB OF SAN MATEO
PRICE 50 CENTS POSTAGE EXTRA
"/ never ate a better cake than that; you must give
me the recipe for it," and a hundred similar compli-
mentary references to the "good things" served at the
"Teas" of The Woman's Club of San Mateo, inspired
the publication of these "Recipes" in book form.
The compilers are under so many obligations to the
Club members who have contributed these "tried and
true" formulas of favorite dishes, and to the friends of
the Club who have so liberally assisted by appropriate
advertising matter, that this expression of high appre-
ciation is impelled as a "Thank you very much" to one
and all.
"Recipes of the Woman's Club of San Mateo" is the
work of the Home Economic Section Department of
Economics and is commended to all lovers of good
things to eat and drink as a labor of love.
RECIPES CONTRIBUTED BY
MEMBERS OF THE
WOMAN'S CLUB OF SAN MATEO
COMPILED BY
MAY ROBINSON THOMAS
DIETITIAN
Recipes of the
Woman's Club of San Mateo
BROWN SOUP STOCK
6 Ibs. shin beef 1 sprig marjoram
3 qts. cold water 2 sprigs parsley
J teaspoon peppercorns Turnip, ^ cup cut in dice
6 cloves Onion, ^ cup cut in dice
2 bay leaf Celery, ^ cup cut in dice
3 sprigs thyme 1 tablespoon salt Carrot ^ cup cut in dice
Wipe the beef and cut the lean meat in inch cubes. Brown one-third
of the meat in hot frying pan in marrow from a marrow-bone; put remaining
two-thirds with bone and fat in soup kettle; add water and let stand for
thirty minutes. Place on back of range, add browned meat and heat grad-
ually to boiling point. As scum rises it should be removed. Cover and cook
slowly six hours, keeping below the boiling point during cooking. Add
vegetables and seasonings; cook one and one-half hours; strain and cool as
quickly as possible.
WHITE SOUP STOCK
4 Ibs. knuckle veal teaspoon pepper corn
2 qts. cold water 1 onion
1 tablespoon salt 2 stalks celery
1 blade mace
Wipe meat, remove from bone and cut in small pieces; put meat, bone,
water and seasonings in kettle, heat gradually to the boiling point; skim
frequently; simmer four or five hours and strain. If scum has been care-
fully removed and soup is strained through double thickness of cheesecloth,
stock will be quite clear. The water in which a fowl or chicken is cooked
makes White Stock.
BAKED BEAN SOUP
1 cup cold baked beans ^ cup stewed and strained
1 pt. water tomato
1 slice of onion 2 tablespoons butter
1 stalk of celery 2 tablespoons flour
1 tablespoon Chili sauce Salt and pepper
Put beans, onions, water and celery in saucepan. Bring to boiling point
and simmer thirty minutes. Rub through a sieve; add tomatoes and Chili
RECIPES OF THE
sauce; season to taste with salt and pepper and bind with butter and flour
cooked together.
STRING BEAN SOUP
4 cups white stock ^ cup flour
2 qts. string beans J cup butter
2 cups scalded milk Salt and pepper
Cook beans until soft in boiling salted water to cover, drain and rub
through sieve; add pulp to the white stock, then milk; bind and season with
salt and pepper. Garnish with Fritter Beans.
FRITTER BEANS
1 egg J teaspoon salt
2 tablespoons milk A cup flour
Beat egg until light; add milk, salt and flour, put through colander or
pastry tube into deep hot fat and fry until brown; drain on brown paper.
Boston Cooking-School Cook-Book
CLAM BROTH
12 small hard-shell clams cup scalded milk
^ pt. clam juice or hot water 1 walnut of butter
A pinch of cayenne
Drain the clams and chop fine; add the clam juice with cayenne and
butter; simmer thirty minutes; add scalded milk; strain and serve. Ex-
cellent for invalids.
Mrt. J. C.
LOBSTER BISQUE
2 Ibs. lobster J cup butter
2 cups cold water J cup flour
4 cups milk l teaspoons salt
A few grains of cayenne
Remove meat from lobster shell ; add cold water to body bones and tough
end of claws cut in pieces; bring slowly to the boiling point and cook twenty
minutes; drain reserve liquor and thicken with butter and flour cooked
together; scald milk with tail meat of lobster finely chopped; strain and add
to liquor. Season with salt and cayenne, then add tender claw meat cut in
dice and body meat. When coral is found in the lobster wash, wipe, force
through fine strainer, put in mortar with butter, work until well blended,
then add flour and stir into soup. If a richer soup is desired White Stock
may be used in place of water.
Boston Cooking-School Cook-Book
WOMAN'S CLUB OF SAN MATEO
SPLIT PEA SOUP
1 cup split peas \ cup ham scraps and bone
4 cups water 3 cloves
Salt and paprika
Wash the peas and soak them over night in the water. In the morning
add the ham scraps and bone, salt and paprika to taste and cloves. Add
more water during the cooking if necessary. Boil three to four hours and
strain.
M. R. T.
POTATO SOUP
2 large potatoes Parsley
1 small onion 1 tablespoon flour
1 tomato 2 tablespoons butter
A little celery \ cup rich cream
1 large green pepper (not the seeds) Pepper and salt to taste
Chop the potatoes, onion, tomato, celery, parsley and green pepper all
fine; add the salt and enough water for soup; cook well and mash through
a coarse strainer; thicken with the flour and butter rubbed to a smooth paste.
Just before serving add half a cup of rich cream and let the whole come to
the scalding point; have a few discs of bread browned in butter for each plate.
Mrs. W. A.
TOMATO SOUP
2 cups peeled tomatoes 1 stalk of celery, or
1 cup water ^ teaspoon celery seed
1 teaspoon sugar ^ of a small onion
\ a bay leaf \ teaspoon salt
4 cloves (whole cloves) 1 tablespoon butter
\ teaspoon paprika \ tablespoon flour
Minced parsley
Boil the ingredients, except butter and flour, fifteen minutes; add the butter
and flour rubbed to a paste; boil five minutes longer; strain and serve with
bread sticks.
M . R. T.
RECIPES OF THE
TURKISH SOUP
5 cups brown soup stock 10 pepper-corns
J cup rice J teaspoon celery salt
1^ cups stewed and strained 2 tablespoons butter
tomatoes lj tablespoons flour
2 slices onion A bit of bayleaf
Cook rice in brown stock until soft; cook bayleaf, onion, pepper-corn
and celery salt with tomatoes thirty minutes; combine mixtures; rub through
a sieve and bind with butter and flour cooked together; season with salt
and pepper.
VEAL AND SAGO SOUP
2^ Ibs. lean veal 2 cups scalded milk
3 qts. cold water Yolks of four eggs
\ Ib. pearl sago Salt and pepper
Order meat from market very finely chopped. Pick over and remove
particles of fat. Cover meat with water; bring slowly to the boiling point
and simmer two hours, skimming occasionally. Strain and re-heat. Soak
sago one-half hour in sufficient water to cover; stir into hot stock; boil thirty
minutes; add milk, then pour mixture slowly on yolks of eggs slightly beaten.
Season with salt and pepper.
Boston Cooking-School Cook-Book
VEGETABLE SOUP
1 qt. brown stock (unseasoned) 1 green pepper
J cup carrots \ clove of garlic
\ cup turnips 1 cup tomatoes
\ cup celery \ a bayleaf
\ cup cabbage or Brussels \ tablespoon finely chopped
sprouts parsley
\ of an onion 2 tablespoons pearl barley
Salt and pepper
Wash and pare vegetables, then chop coarsely in the meat chopper and add
to boiling stock; season with salt and pepper and boil for one hour; barley
should be carefully washed and put into cold stock before it is put on to cook.
M. R. T.
WOMAN'S CLUB OF SAN MATEO
ONION CREAM SOUP
Fry six onions in butter with Chili to taste, until of a light brown, using
a tablespoon of butter; add a pint of sweet milk and a quart of boiling water
and one teaspoon of sugar; cook slowly one hour; strain through a sieve;
add four eggs beaten to a froth; (the eggs can be dispensed with for ordinary
use). Add one tablespoon cornstarch mixed with water just before taking
off the fire. Put small cup of cream in a heated soup-tureen, then pour
the soup over it; serve with dice of toasted bread.
CREAM OF ASPARAGUS SOUP
White soup stock for the cream of asparagus is prepared as follows : three
pounds shin of the veal, two and one-half quarts of cold water, six whole
cloves, six black peppers, a bunch of sweet herbs, one inch blade of mace,
one sprig of parsley, one stalk of white celery, one carrot, one onion and one
turnip chopped. Soak the meat one and one-half hours before heating
then add vegetables, spices and herbs; simmer two hours and strain. When
cold remove the fat.
Take one cup of boiled rice and three cups of cooked asparagus tops and
put through a sieve; add one pint of cream, one-half teaspoon white pepper
and one teaspoon salt; cook in double boiler, add the white stock and one-
half cup of whole cooked asparagus tops. Serve with cheese crackers.
MARROW BALLS FOR SOUP
Put marrow on ice ten cents worth twenty minutes before using;
cream marrow until soft and smooth; stir in one egg; add enough cracker
meal to stick it together; not too stiff. Season with salt, pepper and nutmeg.
Shape into small balls. Try one, and if it holds together put in soup fifteen
minutes before serving.
Mrs. Shuman
CHEESE CRACKERS
Take as many crackers (Saltines) as desired, spread very thinly with butter,
grate eastern cream cheese on top of butter and sprinkle on this a little cayenne
pepper; place on tins, put in oven and let remain until cheese is toasted to
a light brown.
Mrs. Jury
RECIPES OF THE
g>toeet anfc
BANANA SALAD
3 bananas i cup lemon juice
1 cup sugar 2 tablespoons sherry
Heart leaves of lettuce
Slice bananas lengthwise and then crosswise; make a sauce of the sugar,
lemon juice and sherry; in this put the prepared bananas and allow to stand
on the back of the stove for several hours; chill before serving and place on
the lettuce with the sauce poured over. To be served as a first course at a
ladies' luncheon.
Mary Robinson Thomas
CHERRY SALAD
Carefully remove the pits from large black oxheart cherries (Calif ornias).
Insert a peanut in each and thoroughly chill. Form cups of heart-leaves of
lettuce; place a pyramid of cherries in each. Serve with mayonnaise dressing.
Very dainty.
Mrs. Emerson
CREAMED CABBAGE
1 small cabbage 3 tablespoons vinegar
1 tablespoon salt 1 cup cream
1 cup sugar
Chop the cabbage very fine; sprinkle with the salt and let it stand a half
hour; then squeeze in your hands till dry. Add the sugar, vinegar and cream.
(Lily or Carnation does very well). Put this mixture in a tall can or pitcher
and beat until creamed.
Mrs. Seibert
EGG SALAD
6 hard cooked eggs 2 small onions
1 doz. medium sized potatoes Cream salad dressing.
Shell the eggs and peel the potatoes and cut in dice; add the onions sliced;
put first a layer of one and then of the other until all is used. Pour over it
the salad dressing.
Mrs. Hagen
WOMAN'S CLUB OF SAN MATEO
STUFFED EGGS
6 hard-cooked eggs 1 tablespoon chopped parsley
6 anchovies 1 green onion (minced)
6 olives J slice of milk bread without
crust moistened in milk
Cut eggs lengthwise and remove yolks; make a smooth paste of onion and
parsley rubbed together; add olives, bread, yolks and anchovies and two
tablespoons of mayonnaise. Fill the whites with this paste; arrange on a
platter; garnish with lettuce, mayonnaise and paprika.
Mrs. Aubert
Note: Eggs to be properly cooked should never be allowed to boil; for soft-
cooked eggs bring the water to the boiling point, allow the eggs to stand
in this, covered, on the back of the stove for from five to six minutes. For
hard-cooked eggs bring the water to the boiling point and allow the eggs to
stand in it, covered, on the back of the stove forty-five minutes.
M. R. T.
GERMAN HERRING SALAD
3 salt herring 3 cold boiled potatoes
2 small pickles 1 cup of chopped celery
1 onion 2 apples
3 beets (boiled) 2 hard-cooked eggs
Chop all ingredients fine; add vinegar and a little mayonnaise; serve on
lettuce; garnish with chopped beets, hard -cooked eggs and parsley. The
herring should be soaked in water for twelve hours and boned.
Mrs. Boldemann
HOLLAND HERRING SALAD
6 Holland herring 3 hard-cooked eggs
l Ibs. veal Small bottle of capers
4 small onions 1 spoon olive oil
4 good-sized apples 1 tablespoon sugar
6 medium sized pickles cup vinegar
Season to taste; chop all very fine and mix. Soak herring over night.
Mrs. B. E. C. R.
RECIPES OF THE
LETTUCE LEAVES GENOESE FASHION
8 anchovies Chopped beets
2 hard -cooked eggs Parsley
8 lettuce leaves (2J inches long) Paprika
Capers Mayonnaise
Separate fillets of anchovies into bits; add the eggs cut in tiny cubes;
season with paprika and mix with enough mayonnaise to hold the bits
together. Upon each lettuce leaf dispose a teaspoon of the mixture,
packing it closely; then mask and cover neatly with mayonnaise; garnish with
capers, beets and parsley. Serve one to each person on a tiny plate, as an
appetizer for a ladies' luncheon. (To be eaten with the fingers). Anchovies
put up in oil are ready for use; those preserved in salt need to be freshened
by standing some hours in either milk or water.
Boston Cooking-School Magazine
MACEDOINE ASPIC SALAD
J package gelatine \ teaspoon salt
\ cup water A dash of cayenne
\ cup vinegar 1 cup of celery
\ lemon \ cup cabbage
\ pint boiling water \ cup sweet red peppers
Lettuce
Soak gelatine in water; add the vinegar, lemon juice and boiling water;
salt and pepper. Have ready the celery, cabbage and sweet red peppers
cut very fine. When gelatine begins to harden, stir in these ingredients. Turn
into individual moulds to harden. Serve on lettuce leaves with mayonnaise
dressing.
M. R. T.
NUT SALAD
\ pt. walnuts A sprig of parsley
1 pt. soup stock 12 mushrooms chopped fine
1 bay leaf Lettuce or chickory
2 tablespoons chopped onion 1 orange
1 tablespoon chopped carrot French dressing
Shell the walnuts, keeping the kernels in perfect halves; cover with boiling
water; boil for five minutes; then remove skins carefully from all the little
crevices. Put the walnuts into a saucepan, cover with a pint of stock; add
the bay-leaf, onion, carrot and parsley. Simmer gently for twenty minutes
and then drain; stand away until cold. When ready to serve line salad
WOMAN'S CLUB OF SAN MATEO
bowl with lettuce or chicory, cut an orange into halves and scoop out the
pulp. Put this pulp over the lettuce leaves, then a sprinkling of mushrooms,
then the walnuts, then the remaining mushrooms. Cover with French
dressing, mix and serve. This salad is exceedingly nice to serve with game
course.
Mrs. McCarthy
Note: Presumably the mushrooms have been cooked.
M . R. T.
POTATO SALAD
1 doz. small potatoes Parsley
1 small bunch celery 2 cucumbers
1 large onion Mayonnaise dressing
Lettuce leaves
Boil potatoes with the jackets on; when cold, slice. Chop the celery fine,
also the onion and parsley. Cucumbers cut in small pieces the size of dice,
which have been left standing a couple of hours covered with salt. Mix
altogether and cover with enough mayonnaise dressing to make very moist;
garnish with lettuce leaves.
Mrs. Usher
SUNDAY NIGHT SALAD
1 slice of halibut (1^ in. thick) 1 teaspoon salt
Chopped onion 1 tablespoon lemon juice
1 bay-leaf Lettuce
\ teaspoon celery seed Sauce tartare or cooked
mayonnaise dressing
Put a piece of cheesecloth into the bottom of the baking-pan; lay the
slice of halibut on top; sprinkle over a little chopped onion, a broken bay-
leaf, celery seed, salt and lemon juice. Stand in a cool .place for thirty
minutes. Place on stove, cover with boiling water and allow it to simmer
for twenty minutes. Lift the cheesecloth carefully, draining the fish. When
the fish is dry turn it on the serving-dish, remove the outside skin and stand
it in the refrigerator until serving time, then garnish with lettuce leaves and
pass a bowl of either sauce with it.
Mrs. McCarthy
SHRIMP AND PIMENTO SALAD
1 can pimentos Lettuce
1 can shrimps Mayonnaise
Lay the pimentos into cold water for five minutes, then drain and dry;
rinse the shrimps in cold water and dry. Shred each and mix with mayon-
naise dressing. Serve on lettuce leaves.
Mrs. H. C. Ross
10 RECIPES OF THE
SHRIMP IN ASPIC SALAD
1 box Knox's gelatine 1 teaspoon butter
1 cup cold water 2 or 3 Chili peppers
1 qt. boiling soup stock Pepper
1 cup tomato sauce Salt
Soak the gelatine in cold water; add the boiling soup stock and tomato
sauce. For the tomato sauce boil the tomatoes and the butter, pepper, salt
and Chili peppers; strain. Pour first a little liquid in the moulds (which
have been previously wet with cold water) then shrimps, and so on until
mould is full. Make the day before, or early in the morning for dinner.
Serve on lettuce with mayonnaise and bread-and-butter sandwiches. (The
gelatine should begin to stiffen before it is put into the moulds).
Mrs. Marks
SHRIMP OR CRAB SALAD
6 medium sized tomatoes Garlic
1 large crab or a quart of shrimps Parsley
2 or 3 stalks of celery 3 hard-cooked eggs
Mayonnaise dressing
Scoop out the inside of the tomatoes and place them individually on lettuce
leaves; add the celery chopped fine to the crab or shrimps, also a mere sug-
gestion of garlic and minced parsley and the eggs; mix altogether with
mayonnaise dressing and fill tomatoes.
Mrs. Banner
WALNUT AND ORANGE SALAD
2 cups sliced oranges Mayonnaise
1 cup of walnuts Lettuce, or watercress.
Remove the peel of the oranges and separate into carpels; slice walnuts
very thin, mix with mayonnaise; serve on lettuce or watercress. Particularly
nice with game.
M its Jansgen
PIMENTO SALAD
1 doz. pimentos 1 small onion
4 celery roots Salt
1 large green apple Cayenne
3 stalks of celery Mayonnaise
Lettuce Olives
Boil the celery roots until tender; when cold chop fine with the apple, the
celery and the onion; season with salt and a dash of cayenne pepper, mix
with mayonnaise and fill pimentos, masking the top with mayonnaise and
a small white leaf of lettuce and an olive. Place on crisp lettuce and serve.
Mrs. Jennings
WOMAN'S CLUB OF SAN MATEO 11
POTATO SALAD
Chop the required amount of cold potatoes, onions and celery and mix
with these a dressing made of one tablespoon each of butter and flour, one
cup of vinegar and one beaten egg; cook in a double boiler until it thickens;
let this cool; add an equal amount of whipped cream and garnish the salad
with hard-cooked eggs.
Mrs. Nickersan
SARDINE SALAD
Remove bones from one dozen sardines; mix four hard -cooked eggs
finely chopped, twelve pimolas finely chopped, and three pickles finely chopped
with one wine glass of mayonnaise; serve sardines on lettuce and dot over
them teaspoons of the egg mixture.
SWEETBREAD SALAD
Marinate one cup each of cold cooked sweetbreads, celery and cucumbers;
chill one hour; drain, mix with mayonnaise, serve on lettuce leaves and
garnish with pimentos.
Mrt. R. J. J.
12 RECIPES OF THE
LEVY BROTHERS
are sole distributers for the best California Olive Oil
from the T. Parrot Ranch, St. Helena
_ WOMAN'S CLUB OF SAN MATEO _ 13
&alab Brewing anb IXelfefje*
SALAD DRESSING
2 eggs 1 tablespoon butter
J cup vinegar 1 teaspoon salt
\ cup sugar 1 teaspoon pepper
1 teaspoon mustard
Beat the eggs, stir in the ingredients and cook in a double boiler until
thick^as cream. When cold pour over chopped cabbage or celery.
Mrs. Shoup
SALAD DRESSING
\ teaspoon mustard J teaspoon pepper
\ teaspoon salt ^ 1 teaspoon vinegar
\ teaspoon sugar 3 tablespoons olive oil
4 tablespoons L. & P. Worcestershire sauce
Mix mustard, salt, sugar, pepper and vinegar until smooth; add gradually
the olive oil and Worcestershire sauce stirring well.
This salad dressing will keep.
Mrs. Trowbridge
SALAD CREAM MAYONNAISE
2 tablespoons dry mustard 2 unbeaten eggs
1 teaspoon salt \ cup vinegar
1 teaspoon sugar cup milk
Wet with enough hot water to mix. Drop in all the oil it will contain,
slowly beating all the time; add the eggs, vinegar and milk gradually; beat
well. Cook in double boiler, stirring constantly until it thickens. Will keep
for a"number of days.
Mrs. F. Bain
DRESSING FOR CABBAGE
1 teaspoon salt 1 tablespoon butter
\ teaspoon mustard 4 tablespoons cream
2 tablespoons sugar 6 tablespoons vinegar
2 eggs
Cook all the ingredients except the vinegar in double boiler until thickened,
then add vinegar gradually; cook a very little longer; cool and mix with
chopped cabbage.
M. R. T.
14 RECIPES OF THE
SALAD DRESSING FOR CABBAGE OR MINCED VEGETABLES
1 cup vinegar 3 egg yolks
1 cup sugar 1 teaspoon celery seed
\ cup butter (scant measure) 1 teaspoon salt
1 teaspoon cornstarch
Heat all except cornstarch and eggs; when hot thicken with corn starch
and add the eggs well beaten. Onion and mustard may be added to the
dressing.
Mrs. C. J. B.
FRENCH MUSTARD
3 tablespoons mustard 1 teacup cider vinegar
1 tablespoon sugar 1 tablespoon olive oil
1 e gg
Work the mustard and the sugar together until smooth; then beat in the
egg and the cider vinegar a little at a time, working it all smooth; then set
on stove and cook three or four minutes, stirring all the time; when cool,
add one tablespoon of olive oil, taking care to get it all thoroughly worked
in and smooth.
Mrs. Beck
CHEESE STRAWS TO SERVE WITH SALAD
2 oz. grated Parmesan cheese Yolk of one egg
2 oz. flour Salt
2 oz. butter Cayenne
Make a paste of the cheese and flour, butter and yolk of egg, salt and
pepper. Roll out the paste until about one-eighth of an inch thick; cut
into very narrow strips and place on buttered tin; bake ten minutes in a hot
oven.
Mr$. Beretta
WOMAN'S CLUB OF SAN MATEO 15
Jffleate
COLD MEAT CAKES AND GREEN PEAS
Chop cold meat of any kind, mix with cold boiled rice or any left-over
mix with few beaten eggs, a little milk, season to taste and bake in gem-pans
fifteen minutes; serve on platter with green peas and gravy to taste.
Mrs. Eckley
BEEF AND KIDNEY PIE
2 beef kidneys Parsley
Salt Round steak
Butter 4 tablespoons flour
Onion 2 tablespoons vinegar
Cover the beef kidneys with water and plenty of salt; let stand two hours
and wash well; cut in dice, rejecting the tubes and the purplish cores; saute
with butter, onion, parsley and ten cents' worth round steak cut in dice;
sprinkle in the flour and add the hot water (two cups) then the vinegar and
cook until tender; put in a deep baking dish, cover with pie-crust and bake
until brown.
Mrs. Metegar
BEEF AND KIDNEY PUDDING
1 Ib. rump steak Pepper
i Ib. kidneys Salt
Flour
Cut the steak in short, thick pieces; line a basin with suet paste; lay in
the kidneys, the steak and a small onion chopped; pour over a little water
and cover the top securely with paste; dip a cloth in boiling water, dredge
with flour; tie up the pudding and boil three hours.
Paste: \ Ib. flour, \ Ib. suet, 1 teaspoon baking powder and cold water
to mix to a stiff dough.
Mrs. Aldwett
EXETER STEW
1 tablespoon drippings l cups cold water
\ small onion A teaspoon salt
1 tablespoon flour 3 cloves
1 Ib. round steak cut in small pieces
Heat drippings in sauce-pan; cook onion in them to a golden brown; add
the flour and stir until smooth, cook until frothy; add water and cook until
1C RECIPES OF THE
it boils; add meat, salt and cloves; simmer for two and one-half hours; boil
the last twenty-fire minutes while the savory balls are cooked.
SAVORY BALLS
\ cup flour i teaspoon thyme
J teaspoon baking-powder 1 teaspoon parsley (minced)
| cup finely chopped suet 1 pinch salt
Milk enough to make soft dough
Sift dry ingredients, rub in suet and parsley; add milk gradually, using a
spatula; turn on floured board and make in small balls; bring stew to boiling
point, put in balls, cover closely and boil twenty-five minutes.
Mrs. F. G. 5.
HAMBURG STEAKS
One pound of lean, raw, round steak put through the meat-chopper twice,
removing all fibre possible; to this add one egg, half a teaspoon salt, one-
fourth teaspoon pepper, dash of nutmeg, two tablespoons sifted flour and
one-fourth cup cold water; form into small balls and flatten; dredge with
flour and saute them in plenty of butter; make a thick sauce by adding a
tablespoon of flour to the butter used in the saute pan; let it brown, then add
slowly a little milk; season with salt and pepper; drop sauce on each cake
without spreading it; garnish with watercress. These steaks can be made
from the end pieces of steaks.
Mrs. Andrews
VEAL (New Way)
Take veal from the breast, cut in small pieces and saute with six slices
of salt pork until brown, then add hot water, a pinch of mace, very little
salt, pepper, finely chopped onion, parsley and small piece of sage; cook
until tender, thicken with flour and add one can of French mushrooms,
cup of hot milk and serve with dumplings or hot biscuits.
VEAL BIRDS
Take slices of veal from the loin cut very thin and pound until about one-
fourth of an inch thick; trim into two and one-half by four inch pieces; chop
the trimmings with a small piece of salt pork, add half as many bread-crumbs,
season with salt, pepper, onion and thyme; spread on each slice of meat,
roll up tightly and tie with a string; dredge with flour, salt and pepper and
fry in hot fat until brown, then simmer with one cup of water poured over
it for two hours.
Mrs. C. M.
WOMAN'S CLUB OF SAN MATEO 17
BOILED HAM SOUTHERN STYLE
Soak a ham twelve hours and boil in enough water to cover it adding one
pint of white wine vinegar; allow it to cool in the water it has boiled in, then
remove the skin and trim carefully; beat into the yolk of one egg one teacup
of brown sugar; spread this over the ham until the top is covered, then place
in the dripping pan and pour one pint of white wine vinegar over it; bake one
hour, basting frequently with the vinegar; this gives it a flavor like Cham-
pagne.
Mrs. A. B. E.
CURRY OF LAMB, VEAL OR CHICKEN
One tablespoon butter; in this brown two tablespoons minced onion and
a half a clove of garlic minced; add to this one tablespoon flour and allow it
to brown; add a cupful of hot water or hot stock; add one cup of meat diced;
one teaspoon curry powder; one teaspoon salt. Serve with rice and quarters
of lemons.
M. R. T.
YORKSHIRE PUDDING
3 eggs 1 scant cup flour
1 pt. milk 1 teaspoon salt
Beat eggs well; mix with milk; sift flour into a bowl, pour the eggs and milk
into the flour gradually and bake in roast beef gravy, the more gravy the
better. Bake for ten minutes before opening the oven door. This pudding
is baked in the roast-beef pan after the roast is finished and served with the
beef.
Mrs. Mig
GERMAN NOODLES
Into two beaten eggs and one tablespoon water, stir sifted flour and one-
half teaspoon salt to make a stiff dough; turn out on floured board and knead,
adding as much flour as can be kneaded in; cut in three portions and roll
each portion very thin and place aside to dry; when ready to cut, roll the
sheet of paste and cut fine with a sharp knife; cook ten minutes in plenty
of salted boiling water; strain through colander. Take one cup of stale
bread crumbs, fry brown with generous slice of butter; heap noodles in platter
with browned crumbs spread thickly over them. Serve with fricasseed
chicken or veal.
Mrs. F. L. 0.
18 RECIPES OF THE
TURKEY DRESSING
1 Ib. fresh pork 1 tablespoon Worcestershire sauce
J Ib. veal 1 egg
1 loaf stale bread crumbs Salt
1 box truffles (small) Pepper
1 can chestnuts Nutmeg
Grated onion Marjoram
The pork should be both lean and fat; this and the veal should be chopped
in the meat chopper twice; add a little water and mix in the bread-crumbs;
(more bread-crumbs may be needed) then add the truffles sliced thin, the
chestnuts, a small amount of grated onion, the Worcestershire sauce, egg,
salt pepper and a very little nutmeg, marjoram or any savory; mix altogether
well; one-half pound of fresh chestnuts may be used in place of the canned
chestnuts; these must be boiled, skinned and chopped fine.
Mrs. Andrews
WOMAN'S CLUB OF SAN MATEO 19
THE PALACE MARKET
Thomas J . Brady, Prop.
229 and 231 "B" Street and 230 and 232 Main Street, San Mateo
Phone 461
Always the choicest of Meats, Fowl, Fish, Oysters and Dairy Produce at city
prices. Game in season
20 RECIPES OF THE
$oultrp anb (Same
FRICASSEE OF FOWL
Half roast a good sized chicken; take from oven and carve very neatly;
remove the skin, keep the trimmings and put the nice pieces of chicken
aside until wanted; then put into a saucepan a slice of bacon cut in dice,
two carrots and a small onion sliced, a green pepper cut in small pieces,
a sprig of parsley, a bay-leaf, thyme and salt to taste, and one tablespoon
of butter. Let these simmer together for about twenty minutes and when
well browned add a tablespoon of flour; let it cook thoroughly; then add a
pint and one-fourth of stock and a wine-glassful of Marsala; then add the
trimmings of the chicken, with the back cut up in small pieces and let the
whole simmer for thirty minutes; strain and when cold put in the pieces of
chicken and warm them up gradually by letting them simmer in the sauce
for about three-quarters of an hour; serve as hot as possible, garnish with
small slices of toast.
Mrs. C. McCarthy
FRICASSEE CHICKEN (SPANISH STYLE)
Chicken J cup pitted olives (ripe)
Olive oil 1 can mushrooms
1 large onion Cloves
\ clove garlic, minced Bay leaves
can tomatoes, strained 1 tablespoon Chili powder
1 glass white wine Salt
\ cup carrots Pepper
Prepare a chicken as for fricassee; fry in olive oil and when golden brown
add the onion, garlic, and fry with the chicken about ten minutes, then add
tomatoes, wine, carrots cut small, olives, mushrooms, cloves, bay leaves,
Chili powder, salt and pepper and one quart water; simmer slowly until
chicken is tender; add more water if gravy boils down; cook wild or tame
ducks or pigeons in the same manner, using claret instead of white wine.
Mrs. F. G. A.
BAKED CHICKEN
Cut young chicken through the back, wash and flatten, put in baking
pan with large pieces of butter in the joints of the legs and wings; dredge
with flour, salt and pepper; bake in moderate oven from one to one and one-
half hours; baste often with water and butter mixed; cover if the chicken gets
too brown.
Mrs. Dennett
WOMAN'S CLUB OF SAN MATEO 21
BAKED CHICKEN
Disjoint two chickens, roll in flour and saute in butter to a slight brown;
add to the chicken salt and pepper to taste; cover with boiling water and bake
in the oven until tender; when ready to serve add mushrooms to the liquor
and thicken with a tablespoon of flour.
Mrs. Baker
SOUTHERN GUMBO
Saute one chicken and two slices of bacon until brown; pour over them
three quarts of boiling water; add one onion and some sweet herbs tied in a
cloth; simmer this gently for three hours and a half; strain off the soup,
take off the fat, then put the bacon and chickens cut in small pieces into the
liquor; add one-half teacup okra cut up; also one-half tea cup rice; simmer
half an hour longer and just before serving add a glass of wine and one dozen
oysters with their juice.
Mrs. A. B. E.
CHICKEN OR VEAL CROQUETTES
3 cups finely minced meat (cooked) 3 tablespoons sweet cream
cup rice (cooked) or gravy
Juice of \ lemon Black pepper
Slice of onion Cayenne
Sprig of parsley, minced Salt
Cracker crumbs Beaten egg
Hot lard
Mix the mince meat, rice and cream together; add the lemon juice, onion,
parsley, pepper and salt; make in any shape desired; dip in cracker crumbs,
then in beaten egg, then in cracker crumbs and fry in hot lard.
Mrs. Jury
Note: If the egg is beaten with a tablespoon of water, the croquettes can
be dipped much more easily. Hot olive oil is much more wholesome for
frying and is not any more expensive in the end, as fish may be fried at one
time in it and allowed to cool and banana fritters or any sweetmeat the second
time and the latter will not taste of the fish; in other words, olive oil does not
retain the flavor of anything previously cooked in it.
M. R. T.
CHICKEN TERRAPIN
One chicken simmered in just as little water as possible until tender;
cut meat in small pieces; put scant one-fourth cup of butter in saucepan
with two tablespoons of flour, rub smooth; add half a teaspoon of mace or
22 RECIPES OF THE
nutmeg; three-fourths pint of the liquor the chicken was cooked in, a dozen
mushrooms cut in small pieces; boil this up a few minutes then add four hard-
cooked eggs cut fine, a claret-glass of sherry, a liberal sprinkle of red and
black pepper; let all boil two or three minutes and serve.
Mrs. Goodspeed
COTTONTAIL SAUTE
2 small cottontail rabbits 1 bay leaves
Butter Few whole peppers
Flour Few pieces dried mushrooms
1 teaspoon sugar 1 teaspoon Worcestershire
1 pt. boiling water sauce
1 onion 1 tablespoon salt
Lemon rind 1 pt. white wine
Disjoint the rabbits, brown in butter, add flour, sugar, water, onion, bay
leaves, peppers, mushrooms, Worcestershire sauce and salt; simmer for
one hour, then add small piece of lemon rind and the white wine and simmer
until rabbits are tender.
Mrs. Boldemann
BELGIAN HARE
2 young Belgian hares 2 tablespoons parsley, minced
1 quart claret 2 tablespoons whiskey
\ Ib. salt pork cut in squares 2 tablespoons flour
2 onions cut fine cooked in butter \ teaspoon pepper
and little water
Braise the salt pork in kettle, when brown remove the pieces; then braise
the pieces of hare in this fat; when the meat turns white pour over the whiskey
and light immediately with a match and let the blaze burn out; sift in the
flour, stirring until light brown; then add the hot wine slowly, the onions,
parsley, pepper, pinch of thyme, paprika and the cooked salt pork; cover
tightly and cook slowly one hour.
Mrs. Aubert
PASO ROBLES DOVE STEW
Braise the doves in some bacon fat, then in a porcelain lined kettle; place
a layer of doves, cover with a layer of tomatoes, add another layer of doves
and cover with tomatoes and so on until all the doves have been used; add
WOMAN'S CLUB OF SAN MATEO 23
water to the depth of layers, stew until tender; carefully lift out the doves,
strain the gravy, thicken, add mushrooms and port wine; let it come to a
boil and add doves.
Mrs. Merk
ROAST WILD DUCK
Dress, clean and truss a wild duck; place on rack in dripping pan, sprinkle
with salt and pepper and cover breast with two very thin slices of fat salt
pork; for the stuffing use equal part of celery, carrots and onions which have
been put through the meat chopper; bake from one-half to three-quarters
of an hour in a very hot oven basting frequently with the fat in the pan.
Remove the stuffing from the ducks before serving, as these vegetables are
used only to season the ducks. Serve with orange or olive sauce; currant
jelly should accompany a duck course.
M . R. T.
24
RECIPES OF THE
$oultrp antr (game
WALTER G. TUCKER
Manufacturers' Agency
HIGH-GRADE SILVER PLATE AND CUTLERY
507 Mission St., San Francisco
Special Agency Holmes & Edwards' Sterling Silver Inlaid Spoons and Forks
"Solid Silver Where it Wears" Guaranteed twenty-five years
Pacific^Coast Agency J. Tyson Rogers Company Guaranteed Kitchen Cutlery
I. Tyson Rogers 8-p. Kitchen Set
Greatest Value Ever Offered in America
Cleaver, handy size for cutting chicken, fish and meat bones
and chopping vegetables (saves hacking up your knives).
Bread Knife, Carving Set 3 p. Scimiter and swaged blade
and Steel of emery and carborundum mixed fine for
sharpening (will not break). Universal Can Opener, opens
any can round or square. Patent Apple and Potato Parer
(cuts a thin peeling). Meat-Sawfor heavy bones. This set is
made of selected cutlery-steel with Ebonized Handles, well
riveted and is guaranteed Indefinitely. We will send new
goods immediately for any piece found defective. Our
goods stamped plainly "J. Tyson Rogers." Look out for
cheap counterfeits not riveted. Price $2.50 (worth $5.00)
in a neat box. Leatherette Velvet-lined Case for a wedding
gift $2.50 extra. If you wish sent by mail, prepaid, add
40 cents for postage. Send money order. Agents wanted.
County rights given to capable men of clean habita.
WALTER G. TUCKER, Pacific Coat Acencr
J. Tyson Rogers Manufacturing Co.
BOT Mission St. San Francisco
WOMAN'S CLUB OF SAN MATEO 25
BAKED FISH
Put fish into baking pan with one cup stock (water may be used instead
of stock), piece of butter size of an egg, and thin slices of half a lemon; half
a'pint of either mushrooms, clams or oysters; two cloves stuck into a tiny
onion; teaspoon chopped parsley; salt and pepper to taste. Bake twenty
minutes or more according to the size of the fish, basting constantly.
Mrs. Schmollc
CLAMS, ANCIENT
Select from six to eight clams for each person to be served; remove neck
and hard portion of the clam, and mince in a bowl with bacon and cloves or
green onions; place each clam in a clean half shell; sprinkle each with the
minced mixture above mentioned, add a drop or two of tomato sauce, and
a dice of butter to each clam; dust lightly with cracker crumbs; bake about
twenty minutes in a medium oven preferably in a stone china platter and serve
on same platter.
Mrs. J. P. Brown
BOSTON FISH CHOWDER
4 pounds cod or haddock teaspoon pepper
4 cups potatoes cut in small cubes 3 tablespoons butter
1 sliced onion 4 cups scalded milk
1^ in. cube fat salt pork 6 Ibs. crackers
1 tablespoon salt
Order the fish skinned, leaving on the head and tail; cut off head and tail
and remove fish from the backbone; cut the fish in two-inch pieces and set
aside; put head, tail and backbone broken into pieces in saucepan; add two
cups of cold water and bring slowly to the boiling point. Cook twenty min-
utes. Cut salt pork in small pieces and try out; add onion and fry five
minutes; strain fat into saucepan; parboil potatoes five minutes in boiling
water to cover. Drain and add potatoes to fat; then add two cups boiling
water and cook five minutes; add liquor drained from bone, then add fish;
cover and simmer ten minutes; add milk, salt, pepper, butter, crackers (split
and soaked in enough milk to moisten).
Mrs. A. M. E.
BROILED HALIBUT
Take several thick slices of the fish; sprinkle over it a little lemon juice,
paprika, salt and salad oil; let stand in a cool place for half an hour; after-
26 RECIPES OF THE
wards wrap in oiled paper and broil on a gridiron rubbed with unsalted
butter or beef suet; this can be served with any kind of sauce but the follow-
ing will be relished by those who are fond of tomatoes; rub together two
tablespoons of flour, two of butter; then add a cup of strained tomatoes
nicely seasoned.
Mrs. Bennett
SOLE NORMANDE
Make a paste of three tablespoons of butter and three or four of flour,
spread the paste over the side and bottom of baking dish, lay about six pieces
of fillet of sole (that have been salted and peppered an hour) in the dish and
sprinkle over the fish one cup of small mushrooms, one cup of shrimps,
one cup of mussels and one cup of white wine; bake and serve in the same
dish.
Mrs. W. A.
SCALLOPED FISH
Line a buttered baking dish with cold flaked fish of any kind; sprinkle
with salt and pepper and cracker crumbs; cover with another layer of fish,
salt, pepper and cracker crumbs until the dish is filled; season with onion
juice, lemon juice and a few grains of cayenne; add sufficient milk to make
the dish three-fourths full; over the top place buttered cracker crumbs and
bake twenty minutes in a hot oven.
Boston Cooking-School Cook-Book
SOLE A LA SOLARI
Select a medium sized sole, clean and parboil for a few minutes; place a
layer of creamed spinach on the bottom of a bake dish; lay the sole on top
of spinach; cover the whole with cream sauce; season to suit; sprinkle with
grated cheese; work a thin layer of mashed potatoes on edge of bake dish
and bake in a quick oven for twenty minutes. Serve in the baking dish
Mrs. J. P. Brown
CREAMED OYSTERS
1 pt. oysters Few gratings of lemon rind
l cups white sauce Juice of half a lemon
Wash the oysters thoroughly; add the white sauce which has been made
by rubbing together one-fourth cup butter, one-fourth cup flour, and a cup
and a half of milk; season with the gratings of lemon rind and the lemon
juice; celery salt may be used in place of the lemon juice or lemon rind;
serve in timbale cases or patty shells.
M . R. T.
_ WOMAN'S CLUB OF SAN MATEO _ 27
FISH STUFFING, I
cup cracker crumbs J teaspoon salt
J cup stale bread-crumbs teaspoon pepper
J cup melted butter Few drops onion juice
J cup hot water
Mix ingredients in order given.
FISH STUFFING, II
1 cup cracker crumbs Few drops onion juice
J cup melted butter Parsley )
t teaspoon salt Capers J^ 1 teas P oon each finel y
teaspoon pepper Pickles J chopped
Mix ingredients in order given. This makes a dry, crumbly stuffing.
MAITRE d'HOTEL BUTTER
J cup butter 8 tablespoons finely chopped
\ teaspoon salt parsley
teaspoon pepper tablespoon lemon juice
Put butter in a bowl and with small wooden spoon work until creamed;
add salt, pepper and parsley, then lemon juice very slowly. To be served
with either fish, lamb chops, or steak.
SAUCE TARTARE
\ teaspoon mustard 1^ tablespoons vinegar
1 teaspoon powdered sugar Capers ~)
\ teaspoon salt Pickles I \ tablespoon each,
Few grains of cayenne Olives f finely chopped
Yolks of two eggs Parsley J
\ cup olive oil \ shallot, finely chopped
\ teaspoon powdered tarragon
Mix mustard, sugar, salt and cayenne; add yolks of eggs and stir until
thoroughly mixed, setting bowl in pan of ice water; add oil at first drop by
drop, stirring with a wooden spoon or wire whisk; as mixture thickens dilute
with vinegar, when oil may be added more rapidly; keep in cool place until
ready to serve, then add remaining ingredients.
Boston Cooking-School Cook-Book
28 RECIPES OF THE
CALIFORNIA MARKET
DEMARTINI BROS.
Fruits, Vegetables, Imported Olive Oil, Alligator Pears, Fresh
Mushrooms, in Season
Demartinis\ No. 229 B St., San Mateo, Phone 791 Gardens in Eurlingamt
WOMAN'S CLUB OF SAN MATEO 29
Vegetable*
STRING BEANS
With a sharp knife cut the strings from the beans; cut into small pieces,
wash and put into boiling salted water sufficient to cover; boil until tender
and the water is evaporated; then add a generous lump of butter (about
one-third cup), more salt if needed and two gratings of nutmeg. About
one quart of beans used.
M . R. T.
HARVARD BEETS
12 small beets ^ tablespoon cornstarch
^ cup sugar ^ cup vinegar
2 tablespoons butter
Wash the beets, cook in boiling water until tender; remove skins and cut
beets in thin slices, small cubes or fancy shapes, using the French vege-
table cutter. Mix the sugar, cornstarch and vinegar and let boil five minutes;
pour over beets and let stand on back of range half an hour. Just before
serving add two tablespoons butter and pepper and salt to taste.
Boston Cooking-School Cook-Book
GERMAN CABBAGE
Chop cabbage quite fine and boil about half an hour until tender, then
drain and add salt, pepper, little butter, tablespoon (heaping) of flour (sprink-
led over and stirred as put in); two or three tablespoons of vinegar to sour
as liked, and cook for a few minutes until creamy.
Mrs. W. Warn
HEIDELBURG CARROTS
3 cups French carrots (cut in dice) teaspoon salt
2 tablespoons butter 1 cup water
1 tablespoon flour 2 teaspoons chopped parsley
Cook carrots in boiling salted water until tender; there should be no water
left when carrots are done; melt butter in small saucepan; take from the fire
and stir in flour, then cook until frothy; add water and stir until sauce boils;
add parsley and salt, pour over carrots and serve.
Mrs. F. G. S.
30 RECIPES OF THE
CORN PUDDING
1 can corn 1 tablespoon sugar
3 eggs 4 tablespoons thick cream
Salt to taste
Beat eggs separately, then fold all the ingredients together, bake in a quick
oven twenty minutes.
Mrs. Emerson
GREEN CORN (Creole Style)
6 ears of corn 3 tomatoes
\ green pepper teaspoon sugar
\ teaspoon salt A little grated onion
2 teaspoons butter
Cut the corn from ears of young, tender corn, leaving as much of the hull
on the ears as possible; add the pepper finely chopped, a little onion, and
peeled tomatoes, cut up fine; heat the whole to boiling point, then simmer
fifteen minutes; add sugar and salt and just before removing from the fire
add the butter.
M. R. T.
STUFFED EGG PLANT
Cut egg plant through lengthwise; cut out most of the meat and boil in
salted water until tender; drain and add a little finely cut onion and parsley
heated in butter, bread crumbs, and chopped, hard -cooked eggs; mix alto-
gether, adding pepper, salt and nutmeg to taste; put back into the shell of
egg plant and bake one hour.
Mrs. Hall Ross
1 head lettuce Salt
2 pts. small pease Pepper
2 heaping tablespoons butter
Wash and make a bunch of the lettuce; prepare the pease; put the butter
in a kettle that has a tight cover; when melted add lettuce, then pease, salt
and pepper; cover tightly, cook slowly forty-five minutes, stirring often.
Mrs. J. Levy
BAKED POTATOES
Potatoes Whites of two eggs
Butter Pepper and salt
Bake as many potatoes as necessary; scoop out the inside and season with
salt, pepper and a large piece of butter; fold in the beaten whites of two or
more eggs; beat all until light and fluffy. Fill each potato shell and put in hot
oven to brown slightly.
Mrs. Banner
WOMAN'S CLUB OF SAN MATEO 31
GARLIC POTATOES
4 tablespoons oil 6 potatoes
2 cloves garlic Water
Put the oil in a kettle; in it cook the garlic, minced fine; peel the potatoes,
cut in dice and add to the garlic; stir them constantly until nicely browned;
then add enough water to cover and let boil fifteen or twenty minutes.
Mrs. Seibcrt
CALABASITAS OR SPANISH SUMMER SQUASH
4 squashes 1 clove garlic
1 tomato 1 tablespoon lard
1 bell pepper Water
Onion size of almond Salt
Pepper
Cut into small pieces the squashes, tomato, bell pepper, onion and garlic;
put into agate or porcelain stew-pan and add the lard and just enough
water to keep from burning; salt and pepper to taste; cook over slow fire
until squash is tender. If needed add water in small quantities, but the dish
should be nearly dry when ready to be served. Can be warmed over satis-
factorily.
Mrs. Watting
ITALIAN SQUASH
Peel Italian squash and slice thin lengthwise, then dip in crumbs, beaten
eggs, and again in bread crumbs; fry until a light brown in hot olive oil,
then season with salt and pepper.
Mrs. Hall Ross
CREOLE TOMATO
1 large cup Carolina rice 1 green pepper
1 can tomatoes 1 teaspoon cornstarch
1 small onion Hard-cooked eggs
\ teaspoon salt Paprika
Boil the rice Southern style, that is, have plenty of salted water boiling
in an uncovered kettle; allow the rice to boil hard for twenty-five minutes,
stirring only once after it begins to cook; drain in a colander; cook together
the tomatoes, onion, salt, green pepper for twenty minutes, thicken with
the cornstarch and strain; mound the rice on a hot platter, pour over it the
tomato sauce and garnish with the hard-cooked eggs, quartered lengthwise.
Mrs. F. L. O.
82 RECIPES OF THE
ASPARAGUS TOAST
Cut cold boiled asparagus into half inch bits with a silver knife; if the
supply is plentiful use the tips only; for a pint toast six to eight thin slices
of stale bread and keep warm; in a sauce pan mix one tablespoon of butter
and one of flour, half a teaspoon salt and one-fourth teaspoon of white pepper;
stir in gradually one cup hot milk; cook for five minutes; then add the pre-
pared asparagus and draw to the back of the stove or stand over hot water
until the asparagus is heated ; dip each slice of toast for an instant in slightly
salted boiling water; spread on hot platter and pour contents of the sauce-
pan over them.
Mrs. Baker
ASPARAGUS WITH EGGS
Boil a bunch of asparagus twenty minutes; cut off the tender tops and lay
them in a deep pie plate; butter, salt and pepper well; beat up four eggs
separately to a stiff froth; add two tablespoons milk, a tablespoon of butter;
pepper and salt to taste; pour evenly over the asparagus mixture; bake eight
minutes or until the eggs are set.
SCALLOPED CAULIFLOWER
Boil until tender a head of cauliflower; clip into small clusters and pack
with stems downward in a buttered pudding dish; beat up a cupful of bread
crumbs to a soft paste with two tablespoons of melted butter and six of
cream or rich milk; season with pepper and salt; add a beaten egg and with
this cover the cauliflower; cover the dish closely and bake six minutes in a
quick oven. Remove the cover and sprinkle the cauliflower with bread
crumbs and butter and brown. Serve hot.
Mrs. Easton
WOMAN'S CLUB OF SAN MATEO 33
Cntreeg
GENUINE BOSTON BAKED BEANS
1 qt. small white beans 1 onion
1 Ib. salt pork (streaked with lean) ^ level teaspoon mustard
2 tablespoons molasses 1 full teaspoon salt
1 teaspoon soda
Soak beans over night, drain in the morning; put over fire in cold water
and add soda; when it comes to the boiling point pour into colander and
drain; rinse thoroughly with fresh water and put the beans into the bean pot,
having a few slices of pork and the onion in the bottom of the bean pot;
add the salt, mustard and molasses and put the remaining pork over the top
of the beans; cover with cold water and bake eight to ten hours: add hot
water now and then; do not allow them to get dry.
Mrs. C. J. Brown
BOBOTEE
Meat is made more indigestible by second cooking; for this reason dishes
made from left-over meat, such light dishes as Bobotee, Boudins, Cannelon
and Croquettes, are not as good on account of the frying, and hashes are in-
digestible on account of the long stewing of vegetables in butter. The recipe
for Bobotee is as follows: Put two tablespoons of butter in a frying pan;
slice into the pan half of a small onion and cook until soft; add two ounces
of bread and a cupful of milk; take from the fire and let stand five minutes;
blanch and chop eight sweet almonds; add these, a pint of cold cooked meat
(chopped fine), a teaspoon of curry and three eggs (well beaten) to the
ingredients in the frying pan; mix all well together; rub a deep pie dish with
butter and the juice of a lemon; put the mixture into this and bake in a moder-
ate oven for about twenty minutes; serve with boiled rice in a separate dish.
Mrs. Coxhead
BRAIN TIMBALES
1 set brains Beaten whites of four eggs
16 chopped almonds Salt
Pepper
Boil the brains in salted water for twenty minutes then beat up finely
or else squeeze through a vegetable squeezer, add salt and pepper to taste,
and almonds, and lastly the beaten whites of eggs; fill the buttered timbale
moulds three-fourths full and bake twenty minutes. Sweetbreads may be
used if preferred.
54 RECIPES OF THE
SAUCE
1 cup sweet cream 16 finely chopped almonds
1 tablespoon butter 1 teaspoon finely chopped
1 tablespoon flour parsley
Yolk of one egg
Rub the butter and flour to a smooth paste, add the sweet cream and
allow it to come to a boil; then add the almonds, parsley and pepper and salt
to taste; the yolk of the egg to be beaten and added after the sauce has been
removed from the fire.
Mrs. H. C. R.
CHILAQUILES
Tortillas Grated cheese
Green or red peppers Chopped onion
Lard
The stale tortillas of corn are cut in strips and these in six small pieces;
brown slightly in hot lard; a sauce is made of green or red peppers; in a deep
"casuela" place a layer of tortilla and another of grated cheese and chopped
onion; the third layer is of the pepper sauce; continue in this manner until
the "causela" is full; then cover it and place on a slow fire one hour.
Mrs. Boden
SAVORY SALT CODFISH
1 cup codfish 3 tablespoons flour
2 in. cube of salt pork lj cups rich milk
2 yolks of eggs l cups small potato cubes
Separate the codfish into flakes; cover with luke-warm water and let soak
a^half an hour to remove some of the salt; try out the pork so that there
are three tablespoons of pork fat; add the flour and stir until well blended
and pour on gradually the milk, stirring constantly; bring to boiling point,
add pork scraps, the eggs, drained codfish, potato cubes which have been
cooked in boiling salted water until soft; then drain. Serve very hot.
Mrs. Melrose
FROGS A LA POULETTE
12 frogs Salt and pepper
Truffles Cayenne and mace
Small can of mushrooms Garlic if desired
Wine glass of white wine 1 teaspoon cornstarch
4 oz. butter 1 oz. butter
Yolks of six eggs $ cup cream
1 loaf of bread
Joint the hind legs and backs of the frogs; put in closely covered saucepan
with the truffles, mushrooms (sliced), the wine, salt, pepper, cayenne, mace
WOMAN'S CLUB OF SAN MATEO 35
butter and garlic; stew gently fifteen minutes; if then tender add the corn-
starch rubbed in one ounce of butter; let cook several minutes; take from
fire and stir in yolks of eggs beaten well with the cream; cut crust from loaf
of bread: scoop out center, brush with butter and brown in the oven; pour
frogs' legs and sauce into bread-cup and garnish with truffles and mush-
rooms.
Mrs. Eva
MEXICAN FRIJOLES
Soak two cups of pink beans over night; in the morning add three times
as much water as there are beans; add a small onion and boil until tender,
but do not throw the liquid away; into a frying-pan not less than two inches
deep put a large cooking spoon of fresh lard and allow it to become very
hot; with a perforated spoon put the beans free from liquid gently in the
frying-pan; it is best to remove the pan from the stove as the hot lard may
drop on it and catch fire; after putting in as many beans as will absorb the
lard place the pan over a hot fire and mix beans and lard thoroughly until
the beans appear to have a coating of lard and begin to burst; add a small
quantity of the liquid in which the beans were boiled and gently crush them
but do not mash; add the remainder of the liquid and allow it to simmer
for about half an hour or until the beans are of the right consistency either
quite liquid or quite dry. Success depends upon observing the following
rules:
Do not add salt until the beans are boiled soft. The onion is not perceptible
after cooking, only giving the beans a characteristic Mexican taste which no
spice can produce. Have the lard at smoking point. Do not throw away
the liquid in which the beans were soaked over night. Mexican Chili may
be added if desired. May be warmed over several times.
Mrs. Walling
BREADED LAMB CHOPS WITH STUFFED TOMATOES
French chops Melted butter
Bread crumbs Few drops of lemon juice
Tomatoes Minced parsley
Salt and pepper
Select tender chops one inch thick; remove all extra fat, season with salt
and pepper, cover with sifted bread-crumbs, lay on a rack in baking pan; for
each chop take one ripe firm tomato, remove the stem, cut a small circle
off the top, scoop out a little of the inside; fill the cavity with a little of the
36 RECIPES OF THE
bread-crumb; season with salt and pepper, lemon juice, minced parsley and
melted butter; cover with the circle cut off; place a tomato on each chop
and bake in a hot oven twenty to thirty minutes.
Mrs. Marks
SCALLOPED LOBSTER OR CRAB
Cover the bottom of the baking dish with bread crumbs, then a layer of
lobster or crab; season with salt and pepper; fill dish alternately; put the
crumbs on top with pieces of butter and moisten with milk. Oysters may
be used in the same way and covered with their own juice.
Mrs. Usher
STUFFED BELL PEPPERS
1 cup raw rice \ teaspoon red pepper
2 cups Hamburg steak Few slices of onion
3 cups tomatoes Butter
1 tablespoon salt Salt
Cut out the stem end and the seeds of the peppers; fill with this mixture
and place open end down in dish deep enough to fill with water nearly to
top of peppers ; put few slices of onion and lumps of butter on tops of peppers ;
add more water as it dries out; bake one hour or cover tightly and simmer
on top of stove. Canned tomatoes may be used for this and about twenty-
five cents worth of Hamburg steak is required.
Mrs. C. J. Brown
STUFFED GREEN PEPPERS
1 cup cold chopped meat Salt
\ cup bread-crumbs Pepper
1 onion Tomato catsup or Chili sauce
1 tablespoon of butter
To the chopped meat add the crumbs and the onion browned in the butter;
stir altogether, seasoning with the salt, pepper and catsup; a little hot water
may be needed to moisten; cut tops from peppers, take out seeds, wash,
fill with prepared meat, put on tops and bake for about one-half hour with a
little water in the pan; baste often.
Mrs. Stratum
STUFFED PIMENTOS
Make a rich and highly seasoned bread-crumb dressing, as for chicken
or turkey; fill pimentos with this dressing, putting a lump of butter on top
of each; place in ramekins, pouring around a cream tomato sauce and bake
for fifteen to twenty minutes.
Miss Waggoner
WOMAN'S CLUB OF SAN MATEQ 37
RICE (American)
3 slices bacon \ can tomatoes or same
2 onions quantity fresh
2 tablespoons parsley l cup rice, washed and well drained
Parboil the bacon, put through meat chopper with onions; fry bacon,
onions and parsley; add rice and stir constantly until kernels commence to
brown, then add tomatoes; if cooking too dry add water from time to time.
RICE (Italian)
3 tablespoons olive oil \ can tomatoes or same quantity
1 tablespoon butter fresh
1 clove garlic (l ar g e ) H CU P S r i ce > washed and well
Grated cheese (Parmesan) drained
Salt and cayenne to taste
Put oil, garlic and seasoning in frying-pan; when hot add rice and stir
well until kernels commence to brown; then add tomatoes and little hot
water; if this should cook too dry add a little water, but do not get it too moist;
before serving add butter; serve with grated cheese on top.
RICE (Spanish)
3 tablespoons oil or red lard \\ cups rice, washed and drained
\ can tomatoes or same quantity well
fresh Salt and cayenne to taste
Cook the same as Italian Rice. Red lard for Spanish cooking is prepared
as follows: chop fine dry Chili peppers and stew in lard.
Miss Louise G. Daly
SEASONING FOR NOODLES, MACCARONI, RICE OR
SPAGHETTI (French, Italian or Spanish style)
\ cup butter A sprig of rosemary
^ cup of olive oil or 1 cup butter \ cup mushrooms, either fresh or
1 small onion dry
4 or 5 tablespoons parsley 4 or 5 large tomatoes
\ green pepper Salt and pepper
2 Ibs. maccaroni, spaghetti, noodles or 2 cups rice
Boil either the rice or the paste in salted water (using the proportion of
four to one) twenty-five minutes; rinse in cold water and drain, after which
stir in the sauce lightly or put in baking dish in layers and sprinkle with
grated cheese and bake fifteen to twenty minutes; a little cream or condensed
milk added before baking will improve it; a clove of garlic is sometimes an
58 RECIPES OF THE
agreeable addition. The sauce is made by heating the olive oil or butter in
a heavy frying-pan and adding the onion, parsley, green pepper, mushrooms
and tomatoes (all chopped fine); simmer for at least three-fourths of an hour;
season with salt and pepper to taste and if for Spanish rice add the cayenne
pepper, also half a teaspoon of Grandma's Spanish pepper. Either the
fresh or the dry mushrooms may be used; if dry, soak a few moments in a
cup of boiling water; save this water to be used for the sauce later, or, the
mushrooms may be omitted entirely. Very wholesome and satisfying for
the Lenten season.
Mrs. Ogborn
SPAGHETTI (Spanish)
package of spaghetti 4 little red Chili peppers
\ bottle stuffed olives 2 cloves garlic
1 coffee cup dry mushrooms 1 cupful cold chicken or veal cut
soaked over night in pieces
\ fresh green pepper 3 fresh tomatoes
1 tablespoon butter Pepper and salt
Mix altogether, cover with boiling water and boil until spaghetti is tender;
add more butter, cover with cracker crumbs and bake until brown.
Mrs. McCullom
ITALIAN SPAGHETTI
2 cups water J package spaghetti (cooked)
Ib. cheese 1 can Campbell's plain tomato
1 teaspoon sage soup
In a double boiler put tomato soup and two cups of water, the cheese
and the sage, and cook until the cheese is dissolved (about a half an hour)
stirring frequently; add the cooked spaghetti which has been drained, and
serve immediately.
Italian Cfwf
TONGUE WITH OLIVES
2 tablespoons butter 2 tablespoons minced green
2 tablespoons flour peppers
1 pt. soup stock 2J doz. stoned olives
2 cups diced tongue 1 tablespoon Kitchen Bouquet
Brown the butter; add the flour and the stock and stir until thick; put the
diced tongue in a casserole and pour the sauce over it; season with salt and
add the minced peppers, the stoned olives and the Kitchen Bouquet; cover
tightly and place in a moderate oven for thirty minutes; serve from the
casserole or baking pan.
Mrs. Trowbridge
WOMAN'S CLUB OF SAN MATEO 89
STUFFED PEPPERS OR TOMATOES
Fry some calves liver to a light brown; put this through a grinder until
you have one cupful ; add one scant cup of cold rice, corn cut from two ears,
one teaspoon of chopped parsley, three green onions, one large tomato one
green pepper (not the seeds) and a little celery; put all through the meat
chopper again and add salt and an egg. If it is quite dry add some stock;
fill peppers, put a piece of butter on top of each, then some cracker crumbs
and bake.
Mrs. W. Anderson
FISH ENTREE
15c worth halibut Paprika
2 tablespoons butter Green peppers
2 tablespoons flour A few green onions or
Juice of 1 can tomatoes 1 dry onion
Liquor of 25c worth small oysters Parsley (chopped)
1 can French mushrooms 1 small glass whiskey
Worcestershire sauce 15c worth shrimps
Swiss cheese
Cook the halibut for five minutes, melt the butter, add the flour, then the
juice of the tomatoes and the oysters, then the mushrooms, Worcestershire
sauce, paprika, green peppers, onions and parsley; now add the whiskey,
oysters, fish and shrimps; cook together three or four minutes. Put in rame-
skins with the grated Swiss cheese on top and set in water in oven, breaking
until brown (about twenty minutes).
Mrs. Max Brown
SALMON IN TIMBALES
1 Ib. salmon, boiled until tender 1 teaspoon salt
12 almonds chopped very fine 1 teaspoon white pepper
1 teaspoon onion juice Whites of three eggs
\ pt. whipped cream
Remove skin, bone from fish, and pound until in a paste form; add the
almond, onion juice, salt and pepper, then the unbeaten whites of the eggs
and the whipped cream; put in moulds or timbale cases and bake twenty
minutes, or until delicately brown.
Mrs. Scott
LIVER A LA TERRAPIN
Boil one pound of lamb or veal liver until tender; drain and when cold
cut in small pieces; mash the yolks of three hard -cooked eggs and add to
40 RECIPES OF THE
them one-half cup cream; melt two tablespoons butter, add one tablespoon
of flour and stir until creamed; add the yolks of the eggs and cream and stir
until well blended; add liver, and salt and pepper to taste; cook until thor-
oughly heated and add one glass of sherry. Serve immediately with or with-
out toast.
Mrs. Scott
CODFISH PUDDING
3 tablespoons rice, boiled soft in 3 eggs
milk (about a quart) 1 tablespoon butter
1 cup shredded codfish picked Salt and pepper to taste
very fine
Take one cup of the boiled rice, mix well with a cup of the shredded cod-
fish, the beaten yolks of the eggs, the butter, salt and pepper; add the whites
of the eggs beaten to a stiff froth; stir all well together and bake in a pudding
dish about twenty minutes. It should be almost as light as souffle.
MEAT SOUFFLE
Make one cup of cream sauce; season with chopped parsley and onion
juice or omit the parsley and use finely chopped onion; stir one cup of chopped
meat (veal, lamb or chicken) into the sauce while hot; add the beaten yolks
of four eggs, cook one minute and set aside to cool. When cool add the whites
of the eggs beaten to a stiff froth; bake in a buttered dish about twenty
minutes and serve immediately; make the sauce rather thin with cream so
the souffle will not be stiff and dry.
EGGS WITH CRAB
Poach the eggs (as many as there are people); place them on a platter;
break up the crab meat into a thick cream gravy and pour this over and
around the eggs; sprinkle well with crumbs; put a potato frill around the
edge of the dish and bake in a hot oven.
Mrs. Eastern
WOMAN'S CLUB OF SAN MATEO 41
BOSTON BROWN BREAD
1 heaping cup corn meal 2 cups sweet milk
1 heaping cup rye meal 1 cup sour milk
I 1 heaping cup graham meal 1 heaping teaspoon soda
f t cups molasses 1 heaping teaspoon salt
Mix dry ingredients together, add the sweet milk, molasses and sour milk,
in which the soda has been dissolved; beat thoroughly and fill baking powder
cans two-thirds full; place in kettle of cold water which reaches about half
the height of the can, and boil from two to three hours, according to size
of can. This recipe will never fail. An old-fashioned pudding is made by
adding currants or raisins if liked, and serving warm with a sauce made of
thick sour cream, sweetened and seasoned with nutmeg, or butter and sugar
and nutmeg whipped to a cream.
Mrs. C. J. Brown
SOUTHERN BEATEN BISCUIT
To one quart of sifted flour add a half a teacup of lard and one teaspoon
salt; mix with three-fourths of a teacup sweet milk; work very hard or grind
through meat chopper ten or twelve times, or until it blisters and bubbles;
roll, cut and prick with a fork. Bake twenty minutes in a hot oven.
Mrs. Morse
QUICK COFFEE CAKE
Sift together twice, one cupful flour, one-half cup of sugar, three level
teaspoons baking powder, one-half teaspoon salt. Mix this into a soft dough
with four tablespoons melted butter, a well beaten egg and one-half cup
sweet milk. Spread in a shallow pan and sprinkle thickly with sugar and
cinnamon. Bake in a quick oven about twenty minutes.
Mrs. F. L. 0.
CORN BREAD WITH RICE
\ pt. cold boiled rice 1 teaspoon lard
\ pt. white Indian meal 1 teaspoon brown sugar
1 teaspoon butter 1 heaping teaspoon baking
1 egg powder
Salt
Sufficient sweet milk added to make it like a sponge for bread
Mix rice with a little milk until smooth. Scald corn-meal with enough
boiling water to moisten it; add rice, butter, salt and lard, sugar and egg
42 RECIPES OF THE
well beaten and rest of milk; beat well and add baking powder; beat thorough-
ly. Pour into a buttered pan that keeps the batter one inch thick. Bake
half hour.
Mrs. Shuman
CORN MUFFINS
2 cups flour 1 teaspoon melted butter
cup corn meal 3 even teaspoons baking powder
2 eggs 1 cup milk
1 tablespoon sugar 1 teaspoon salt
Mix the dry ingredients; add the egg well beaten, the milk and butter,
and bake in muffin pans twenty-five minutes.
INDIAN GEMS
1 pt. Indian meal 1 teaspoon soda
1 cup flour f cup molasses
1 pt. sour milk 1 egg
Mix the Indian meal and flour together; add molasses, egg well beaten
and sour milk in which the soda has'been dissolved; bake in a slow oven
twenty-five to thirty minutes.
NUT BREAD
1 cup milk 1 teaspoon salt
1 cup boiling water 4 tablespoons New Orleans molasses
1 yeast cake dissolved in 2 cups chopped nuts
J cup luke warm water 4 cups whole wheat flour
Pour boiling water on milk; when luke warm add dissolved yeast cake,
salt and flour; beat thoroughly, cover and let rise until doubled in bulk;
add molasses and nuts (either pecan or walnuts) and about one cup of flour.
Beat thoroughly, turn into buttered pans; let rise one hour and bake one
hour.
ROLLED OATS BREAD
1 cup rolled oats 1 yeast cake dissolved in
2 cups boiling water ^ cup luke warm water
1 teaspoon salt J cup molasses
4 cups flour
Add boiling water to the oats; when luke warm add salt, dissolved yeast,
one-third of a cup of molasses and flour. Beat thoroughly and let rise three
hours. Beat again, add a little more flour if necessary and turn into buttered
pans; let rise one hour and bake one hour. Do not attempt to handle it
though, as it is very soft and sticky.
M. R. T.
_; WOMAN'S CLUE OF SAN MATEO 48
POPOVERS
Beat well two eggs; then add one cup of milk, one cup sifted flour, a little
salt; beat well and strain; bake in popover pans in a quick oven twenty
minutes.
Mrs. Andrews
GERMAN PUFFS
One pint of milk, four eggs beaten together, six heaping tablespoons
flour, four tablespoons melted butter, salt; cook thirty minutes in gem pans.
This recipe makes eighteen.
Mrs. J. Levy
PARKER HOUSE ROLLS
2 cups scalded milk 1 teaspoon salt
3 tablespoons butter 1 yeast cake dissolved in
2 tablespoons sugar J cup luke warm water
Flour
Add butter, sugar and salt to milk; when luke warm add dissolved yeast
cake and three cups flour; beat thoroughly, cover, and let rise for two hours.
Cut down and add enough flour to knead (it will take about two and one-
half cups); let rise again, for two hours, toss on slightly floured board, knead,
pat and roll out one-third inch thickness; shape with biscuit cutter first
dipped in flour. Dip the handle of a case-knife in flour and with it make
a crease through the middle of each piece; brush over one-half of each piece
with melted butter, fold and press edges together; place in greased pans one
inch apart, cover, let rise and bake in hot oven twelve to fifteen minutes.
As rolls rise they will part slightly and if hastened in rising are apt to lose
their shape.
Parker House rolls may be shaped by cutting or tearing off small pieces of
dough and shaping round like a biscuit. Place in rows on floured board;
cover and let rise fifteen minutes; with handle of large wooden spoon or
toy rolling pin roll through center of each biscuit; brush edge of lower halves
with melted butter, fold, press lightly, place in buttered pans one inch apart;
cover let rise and bake. Boston Cooking School Cook Book
EGG ROLLS
4 tablespoons butter ^ teaspoon salt
1 pt. flour 1 egg
2 teaspoons baking powder \ cup milk
Rub the butter into the flour, add the baking powder, salt, and egg, beaten
until light; then add the milk and mix lightly; roll out on floured board;
44 RECIPES OF THE
cut into oblong pieces, and with a floured knife make a deep crease through
the center of each roll; brush over top with egg white and sprinkle with gran-
ulated sugar; bake fifteen minutes.
Mrs. F. G. S.
WAFFLES
Three cups of sifted flour, three eggs beaten well, one teaspoon salt and
two teaspoons melted butter; one and one-half cups of milk. Beat all well
together and lastly add two heaping teaspoons of baking powder. Heat
the waffle-iron, grease on both sides, put a spoonful of batter in each section
and when one side is brown turn the other side. Serve with syrup or fruit.
Mrs. Seibert
BREAKFAST MUFFINS
1 egg 1 teaspoon salt
2 tablespoons sugar 1 heaping teaspoon baking
1 cup sweet milk powder
1^ cups flour Butter size of a walnut
Sift the dry ingredients together and add the beaten egg in milk and the
melted butter; place in well greased muffin pans and bake fifteen minutes
in a quick oven.
Mrs. Hammatt
SOFT CORN BREAD
1 cup white corn meal 1^ cups boiling water
1 cup boiled rice 3 or 4 eggs, beaten separately
1 cup milk 1 tablespoon melted butter
Pour the boiling water over the corn meal; add the rice and milk, beaten
yolks, butter and salt; fold in the beaten whites; pour into a buttered pudding
dish and bake in a moderate oven three-fourths of an hour. The top should
be well browned.
Mrs. Boston
WOMAN'S CLUB OF SAN MATEO 45
preafc
PEACOCK FAMILY FLOUR
Of late years tremendous strides have been made in the manufacture
of Flour. Modern machinery has cut an important figure and modern
means of transportation have enabled the miller to obtain Wheat from
all parts of the country, whereas, a few years ago he had to depend
on the Wheat grown in his own particular locality. To get the very
best results it requires a blending of several different grades of Wheat
some for their gluten and strength, others for their color. In the manu-
facture of our PEACOCK FLOUR we use only the finest grade of Wheat
procurable, using a special process of our own, and we unhesitatingly
claim that this Flour is the superior of any other in the market.
Nothing is so disappointing as a poor batch of bread; but this Is
impossible if Peacock Flour is used. We feel satisfied that if tried once
no other Flour will ever be taken, as a substitute.
Manufactured by
DEL MONTE MILLING CO., San Francisco
46 RECIPES OF THE
Cakes anb Cake Jf tilings
ANGEL FOOD
Whites of 9 eggs 1J cups sifted granulated sugar
\ teaspoon cream of tartar 1 teaspoon vanilla
1 cup flour sifted five times
Beat the whites of the eggs and add the cream of tartar when about hah*
beaten and continue beating until very, very stiff; fold in slowly the sugar
and the flour; flavor with the vanilla; pour into smooth, ungreased pan and
bake about fifty minutes in a very moderate oven. Turn upside down on
rests to cool.
Mrs. Dennett
ANISE CAKES
4 eggs l cups sugar
2 cups flour A few drops aniseed oil
Beat the sugar and eggs half an hour; add the flour and beat ten minutes
more; add the aniseed oil and leave over night before baking.
Mrs. Ferd. Levy
APPLE SAUCE CAKE
1 cup sugar 1 cup raisins
cup butter, melted 2 cups flour
l cups strained apple sauce 2 level teaspoons soda
Spices to taste
Sift the soda with the flour and mix the ingredients in the order named,
and bake three-quarters of an hour.
Mrs. Goodhue
CHOCOLATE CAKE
Yolks of two eggs J teaspoon salt
8 tablespoons chocolate 1 teaspoon soda
1 cup milk 1 teaspoon baking powder
1 cup sugar 1 cups flour
3 tablespoons melted butter Boiled frosting
Rub together yolks and chocolate; add half milk and cook in double boiler
until smooth, stirring constantly; add the other ingredients cooked in two
layers and put together with the boiled frostings.
Mrs. Fisher
WOMAN'S CLUB OF SAN MATEO 47
SOUR CREAM CAKE
1 egg ^ teaspoon cinnamon
1 cup sugar \ teaspoon clove
1 tablespoon butter A little nutmeg
1 cup sour cream 2 cups flour
1 teaspoon soda 1 cup raisins
Dissolve the soda in the cream and mix in the order given; bake in a loaf
forty-five minutes.
Mrs. H. Warn
CREAM PUFFS
1 cup flour \ Ib. butter
f cup water 5 eggs
Filling
Heat the water and add the butter and salt; when this boils stir in the flour;
beat until there are no lumps and cook until the mixture leaves the side of
the saucepan; allow it to cool; when nearly cold add the unbeaten eggs one
at a time; beat in each one thoroughly before adding the next. After adding
all, cover the mixture and let it stand for an hour; when ready to bake drop
it by spoonfuls on buttered tins, leaving two or three inches space between;
bake in a moderate oven for forty-five minutes. They should feel dry and
crisp to the touch. When cold split and fill with whipped cream. If desired,
they can be fried in deep fat like doughnuts. If you intend frying them use
only a teaspoonful at a time. This makes eighteen cream puffs.
Mrs. G. Grader
Note : An agreeable variety can be made by whipping half a pint of cream
until very stiff, then adding a cupful of preserved pineapple, both the liquid
and fruit if the liquid is quite thick; otherwise put in only the fruit. If it
is desired any sweeter add powdered sugar to taste. Do not fill the cream
puffs until just before serving.
M. R. T.
POTATO CARAMEL CAKE
cup butter 2 cups flour
2 cups granulated sugar 2 teaspoons baking powder
1 cup boiled and sifted potatoes 2 oz. chocolate melted over warm
4 eggs, well beaten water
cup sweet milk 1 cup walnuts chopped
1 teaspoon each, cloves and \ teaspoon nutmeg
cinnamon
Cream the butter and sugar together; add while still hot the potato, then
the eggs, well beaten, the milk, and the flour in which the baking powder
has been sifted, and the chocolate, the walnuts, cloves, cinnamon and nutmeg.
Bake in a sheet two inches thick.
48 RECIPES OF THE
FROSTING FOR POTATO CAKE
2 cups sugar cup milk
1 oz. butter
Boil the sugar and milk for fifteen minutes; add the butter, cool a little
and beat until it thickens; spread quickly on the cake while both are warm.
Mrs. Gracier
DAINTY CUP CAKES
2 eggs ^ cup milk
4 tablespoons melted butter l cups flour
1 cup sugar 2 small teaspoons baking powder
Pinch of salt
Beat the eggs, add the butter and sugar and stir to a cream; add other
ingredients and mix well; bake in muffin pan fifteen minutes.
Mrs. Finger
CARAMEL CAKE
SYRUP
1 cup granulated sugar 1 tablespoon boiling water
1 cup boiling water
Put sugar and the tablespoon of boiling water into a spider and stir until
sugar is dissolved, and boil until it smokes (it must burn); remove from fire
and pour in gradually a cup of boiling water; stir rapidly and allow to boil
until as thick as molasses. Bottle for use.
CAKE
cup butter 3 tablespoons caramel
l cups sugar 1 teaspoon vanilla
Yolks of 2 eggs ^ cup sifted flour
1 cup water 2 teaspoons baking powder
2 cups sifted flour Whites of two eggs
Beat the butter to a cream ; add gradually the sugar, the yolks of the eggs,
the water and two cups of flour; beat about five minutes, then add the caramel,
vanilla and the half cup of flour in which has been sifted, the baking powder.
Fold in the beaten whites of eggs and bake in layers.
WOMAN'S CLUB OF SAN MATEO 49
FILLING AND FROSTING
1 cup sugar Whites of two eggs
J cup of water 1 teaspoon vanilla
2 teaspoons caramel
Boil the sugar and water until it spins a thread ; pour slowly onto the well-
beaten whites and beat until cool; add the vanilla and caramel.
Mrs. E. M. Warn
DEVIL CAKE
5 eggs, separated 3 squares chocolate, melted
1 cup sugar 2 cups flour
J cup butter teaspoon baking powder
\ cup milk
Bake in layers.
FILLING
1 doz. figs, washed, dried and \ cup cream
chopped Chocolate icing
\ cup chopped walnuts \ cup chopped almonds
Whip the cream, fold in the other ingredients, spread between the layers
with a plain chocolate icing.
Mrs. Marks
DEVIL CAKE
cup butter \ cup hot coffee
2 cups brown sugar 2^ cups flour
\ cup chocolate Whites of two eggs
Yolks of two eggs 1 teaspoon vanilla
\ cup sour milk 1 teaspoon soda
Mix the ingredients in the order given; stir well and bake in four layers.
FILLING
1 cup granulated sugar Butter size of an egg
1 cup brown sugar Teaspoon vanilla
Water sufficient to dissolve the sugar
Boil sugar, water and butter until it spins a thread; remove from fire and
when almost cool beat and add the vanilla. By adding a half cup of chocolate
a nice chocolate filling is made.
Mrs, Wilson
50 RECIPES OF THE
FRIED CAKES
1 cup r sour milk A little nutmeg
1 tablespoon butter A little salt
2 eggs 1 cup sugar
1 small teaspoon soda, dissolved in milk
Mix soft and boil in hot lard.
3/m Velma Warn
FUDGE LAYER CAKE
1 cup sugar 2 teaspoons baking powder
cup butter sifted with
1 cup milk 2 cups flour
J cup chocolate ^ cup walnuts
3 eggs beaten separately
Cream the sugar and butter; add the milk, the flour, chocolate, walnuts
and lastly the eggs; bake in four layers.
FILLING
tablespoon butter lj cups sugar
J cup chocolate ^ cup milk
J teaspoon vanilla
Melt the butter on the back of the stove, stir into it the chocolate, sugar,
milk and boil ten minutes; remove from the fire and beat until creamy;
add the vanilla and spread on the layers.
Mrs. Usher
FUDGE CAKE
1 cup sugar 2^ cups flour
cup butter J cup grated chocolate
3 eggs \ cup chopped nuts
1 cup milk 1 even teaspoon baking powder
Cream butter and sugar; add yolks of eggs well beaten, milk, baking-
powder and flour sifted together; dissolve chocolate in a little hot water and
add lastly the beaten whites of eggs and nuts.
ICING
1J teaspoons butter 1J cups brown sugar
1 cup chocolate \ cup milk
Boil seven minutes or until it spins a thread, then beat a little until creamy;
the above cake is baked in a loaf.
Mrs. Nisbet
WOMAN'S CLUB OF SAN MATEO 51
GINGERBREAD
1 cup molasses ^ cup butter
J cup granulated sugar 1 teaspoon soda
2 teaspoons ginger 1 cup boiling water
1 teaspoon cinnamon 2 cups flour (measured before
2 eggs (unbeaten) sifting).
Be sure and mix in order given; bake in a buttered pan and if batter seems
thin do not add more flour.
Mrs. Stratton
OLD FASHIONED GINGERBREAD
cup butter 1 cup molasses
1 cup brown sugar 1 cup sour cream
2 tablespoons ginger 4 cups sifted flour
J tablespoon cloves 1 teaspoon salt
1 teaspoon cinnamon 2 level tablespoons soda dissolved
2 eggs in 1 cup boiling water
Mix in order named, bake in a moderate oven one hour in a large paper-
lined pan.
Mrs. F. L. O.
\ cup butter 4 cups flour
2 cups sugar 1 teaspoon soda
2 eggs \ teaspoon salt
1 large cup milk Whites of two eggs
1 qt. huckleberries
Cream the butter and sugar, stir in the yolks of the eggs and the milk;
mix the flour, soda and salt and add to this mixture; then fold in the whites
of the eggs beaten stiff. Mix two tablespoons of flour with the huckleberries
and add to the batter, stirring lightly so as not to break the berries. Bake in
a|hot oven twenty minutes.
Mrs. Emerson
LOAF CAKE
1 cup sugar 3 eggs
i cup butter 2 teaspoons baking powder
1 cup cold water 1 teaspoon vanilla
Mix in the order given and bake three-quarters of an hour.
BOILED FROSTING
2 cups powdered sugar 10 tablespoons water
Whites of two eggs Vanilla
52 RECIPES OF THE
Boil sugar and water until it spins a thread, then pour gradually on to
whites and beat until it is nearly cool; add vanilla and spread at once
upon the cake.
Mrs. Eckley
MARSHMALLOW CAKE
\ cup butter 2 cups flour, sifted with
\\ cups sugar 2 teaspoons baking powder
\ cup milk \ teaspoon vanilla
Whites of five eggs
Beat butter to cream and gradually beat into it the sugar and vanilla; add
milk and the stiffly beaten whites of the eggs, and then the flour; bake in
three layers.
FILLING
\\ cups sugar Whites of 2 eggs
f cup water Half pound of marshmallows
Boil the sugar and water till it spins a thread; just before taking from the
fire put in the marshmallows and pour this mixture on the beaten whites
of the eggs and beat until cold enough to spread. By using pink marsh-
mallows it makes a very pretty cake.
Mrs. Sneider
MELTED BUTTER CAKE
1 cup sugar cup sweet milk
2 eggs 1 cup flour, (rounded)
3 tablespoons melted butter 2 teaspoons baking powder
Flavoring
Sift the baking powder into the flour, mix all the dry ingredients together;
add the beaten egg, the milk and the melted butter; bake in loaf or in layers
in a moderate oven. ^
Mrs. Shoup
MERINGUE FOR KISSES
Whites of 4 eggs 8 tablespoons sugar
Vanilla
Beat well the whites of the eggs until very stiff; add the sugar, a tablespoon
at a time, then the vanilla; bake about three-fourths of an hour in a cool
oven.
CHOCOLATE KISSES
3 whites of eggs 1 cup ground chocolate
1 cup sugar
WOMAN'S CLUB OF SAN MATEO 53
Beat the whites of the eggs until stiff; add the sugar gradually and the
chocolate, and bake three-fourths of an hour in a moderate oven.
Mrs. Ferd. Levy
NUT CAKE
1 cup sugar 1J cups flour
cup butter 1 teaspoon baking powder
1 cup sweet milk 1 cup chopped nuts
2 eggs
Mix in the order given and bake slowly one hour.
Mrs. H. Warn
NUT CAKE
2 cups sugar 2 teaspoons baking powder
cup butter 1 cup chopped nuts
1 cup milk Whites of five eggs
3 J cups flour, sifted before meas- Vanilla
uring
Mix the nuts with one-half cup of the flour; mix in the order named,
adding the whites of the eggs at the last; flavor with one teaspoon of vanilla;
bake in buttered pan about one hour.
Mrs. Stratton
WALNUT CREAM CAKE
4 eggs 1 cup sweet milk
2 cups sugar 3 cups sifted flour
6 tablespoons melted butter 2 teaspoons baking powder
1 teaspoon vanilla
Cream the butter and sugar; add the eggs well beaten, the milk, flour,
baking-powder and vanilla; bake in four large layer cake pans.
FILLING
2 cups milk 2 eggs
2 tablespoons sugar Piece of butter size of walnut
2 tablespoons corn-starch 1 teaspoon vanilla
\ cup chopped walnuts
Boil the milk and sugar, then add the corn-starch dissolved in a little
water, the butter and the eggs; cook in a double boiler fifteen minutes. Cool
a little and flavor with the vanilla, then add the walnuts; spread between
the layers. Ice with boiled icing.
54 RECIPES OF THE
BOILED ICING
1 cup sugar White of one egg
6 tablespoons water 1 teaspoon vanilla
Stir the sugar and water together and boil until it spins a thread from the
spoon, but do not stir while boiling; then pour the hot syrup gradually on to
the beaten white of the egg; beat until cool and quite thick; then flavor with
vanilla and spread on cake.
Mrs. W. W. Casey
ORANGE CAKE
2 cups sugar 3 cups flour
1 cup butter 2 teaspoons baking powder
1 cup milk Whites of 4 eggs
Vanilla
Cream the butter and sugar with the hand until soft; add the milk little
by little and the flour in which has been sifted the baking powder, then the
whites of the eggs beaten stiff, and the vanilla; bake in two square layer
cake pans.
ORANGE ICING
Grate a large-sized orange, then cut the orange cross-wise; take out the
pulp of the orange with a pointed knife and squeeze the orange to get all
the juice; add a teaspoon of lemon juice and as much powdered sugar as
is needed to make a very stiff icing. As soon as the cake is done, spread
the icing on the hot cake, top and sides.
Mrs. Mdrose
ORANGE CAKE
2 cups sugar f cups orange juice
\ cup butter Grated rind of half an orange
Yolks of three eggs 2 cups flour
Whites of 3 eggs 2 teaspoons baking powder
Mix in the order given, using only one-half of the beaten whites of the eggs,
saving other half for frosting; bake in layer cake tins.
FILLING
1 orange Yolk 1 egg
2 apples grated \ cup sugar
1 teaspoon vanilla
Scoop out the pulp of the orange with a spoon; add the apple, the sugar,
and the egg; bring to a boil and when cool place between the layer, using
boiled frosting for top and sides.
WOMAN'S CLUB OF SAN MATEO 55
FROSTING
Boil one cup of sugar and one-half a cup of water to a thread ; add to the
remaining whites of eggs; add flavoring and spread on the cake.
Mrs. Brady
POTATO CAKE
1 cup butter \ cup milk
2 cups sugar 1 cup ground chocolate
Yolks of 4 eggs 1 cup walnuts chopped
2 cups flour Beaten whites 4 eggs
1 cup mashed potatoes, without 1 teaspoon each cinnamon,
salt cloves and nutmeg
2 teaspoons baking powder
Cream together the butter and sugar, then add the yolks of the eggs;
the flour, mashed potato, milk, chocolate, walnuts, spices, baking powder
and lastly the stiffly beaten whites of the eggs; bake in a slow oven forty-
five to sixty minutes.
Mrs. Lazarus
CUP POUND CAKE
1 cup creamed butter l cups sugar beaten with the eggs
1^ cups flour creamed with the f teaspoon baking powder
butter 1 teaspoon vanilla
1 cup eggs beaten very light
Mix a little at a time sugar and eggs with the butter and flour; beat until
well blended; add the vanilla and the baking powder; bake in a moderate
oven for one hour.
Mrs. Ferd. Levy
SPICE CAKE
1^ cups sugar 3 eggs
cup butter \ a nutmeg
J cup sour milk 1 teaspoon cinnamon
2 cups chopped raisins 1 teaspoon cloves
1 teaspoon baking soda
Flour sufficient to make a rather stiff batter and bake in loaf tins about
three-quarters of an hour.
Mrs. Finger
56 RECIPES OF THE
MOCHA SPONGE CAKE
Ij cups granulated sugar l teaspoons baking powder
3 eggs ^ cup boiling water
l cups flour Flavor to taste
Beat sugar and eggs together for five minutes; add three-fourths of a cup
of flour well sifted and mix thoroughly; then add remaining flour with baking
powder sifted into it; mix again; add the flavoring and lastly the hot water,
pouring in slowly at first and stirring at the same time. The batter will be
quite thin. Bake in a hot oven until light brown on top.
FILLING
2 cups powdered sugar 1 teaspoon chocolate (ground)
1 cup butter (washed) 3 tablespoons hot strong coffee
Cream sugar and butter, add chocolate and vanilla; lastly add the hot
coffee little by little to prevent curdling. More coffee may be needed.
Mrs. Nisbet
STRAWBERRY CAKE
1 cup sugar 1 tablespoon butter, melted
1 cup flour Yolk of one egg
1 teaspoon baking powder Milk
Cream the sugar and butter, put into a cup two eggs and one yolk; fill
cup with milk and add to the sugar and butter; then add the flour in which
the baking powder has been sifted; beat thoroughly and bake in layers
fifteen minutes.
FILLING
White of 1 egg 1 cup sugar
1 cup strawberries
Put together and beat until stiff and creamy.
Mrs. Koop
SUNSHINE CAKE
Whites of 7 eggs 1 cup flour
Yolks of 5 eggs J teaspoon cream tartar
1J cups granulated sugar A pinch of salt
Flavor to taste
Sift, measure and set aside flour and sugar; separate the eggs, putting
the whites in the mixing bowl and yolks in the smaller bowl; beat yolks
WOMAN'S CLUB OF SAN MATEO 57
to a very stiff froth; whip whites to a foam; add cream of tartar, salt and whip
very stiff. Add sugar to whites and fold in the yolks and the flour. Put in
moderate oven at once and bake from thirty to forty minutes.
Miss Jansaen
STRAWBERRY FILLING
1 cup strawberries (not washed) 1 cup granulated sugar
White of one egg
Put all in a bowl together, mash and beat until the contents is so stiff it
will not run; then put between layers.
Mrs. Shuman
PINEAPPLE FILLING
1 small can grated pineapple
cup sugar
Heat altogether and thicken with cornstarch dissolved in a little water
and cook five minutes.
Mrs. Goodhue
OLD DOMINION SOFT GINGER CAKE
1 cup butter 4 eggs
1 cup sugar 2^ tablespoons ginger
1 cup molasses Cloves and cinnamon to taste
1 cup rich sour cream \ cup strips of candied orange
Flour (or orange marmalade)
Mix in the order given and add sufficient flour to allow the spoon to almost
stand alone, that is, about the consistency of pound cake; add at the last one
and one-half teaspoons of bicarbonate of soda.
Mrs. Easton
WHITE FRUIT CAKE
1 cup butter 2 even teaspoons of baking powder
2 cups sugar 1 pound each of seeded raisins,
1 cup sweet milk figs, and blanched almonds,
2J cups flour chopped fine
Whites of 7 eggs J pound citron, chopped fine
Mix all thoroughly before adding the fruit; then add a teaspoon extract
of lemon. Put the baking powder in the flour and mix it well before adding
it to the other ingredients. Sift a little flour over the fruit before stirring it
in. Bake slowly two hours and try with a splint to see when it is done. A
cup of grated cocoanut is a nice addition to this cake.
Mrs. Early
58 RECIPES OF THE
Cookies
BOLDEMANN'S
Breakfast Cocoa and Ground Chocolate You Will Find Perfect
in Quality, Purity and Strength
WOMAN'S CLUB OF SAN MATEO 59
Cookies
CHOCOLATE COOKIES
l cups sugar 1 cup milk
\ cup butter 3 cups flour
1 egg 2 teaspoons baking powder
\ cup ground chocolate 1 large cup walnuts
Mix very soft, roll, and bake quickly.
Mrs. Congdon
SOUR CREAM COOKIES
1 cup sour cream 1 even teaspoon soda
1 egg 1 cup sugar
Flour
Mix soft and roll thin, sift granulated sugar over the top; gently roll this
in and bake. For a change add fruit and spices, and bake as cup-cakes,
not mixing as stiff as for cookies.
Mrs. II. Warn
FRUIT COOKIES
2 cups sugar 3 teaspoons baking powder
cup butter Cloves
1 cup chopped raisins Cinnamon
% cup water Nutmeg
1 egg Flour
Cream the butter and sugar and the other ingredients, using sufficient
flour to make a stiff dough; roll out and bake in a quick oven.
Mrs. Sneider
GINGER SNAPS
1 cup butter f cup sweet milk
1 cup molasses 1 teaspoon soda
1 cup sugar 2 teaspoons ginger
Flour
Cream the butter and sugar together; add the molasses in which the soda
has been dissolved, milk, ginger and sufficient flour to make a stiff dough.
Roll out, cut in shapes desired, bake in quick oven. These are good for
weeks.
Mrs. Hermans
60 RECIPES OF THE
LEMON SNAPS
cup sugar J teaspoon soda dissolved in
cup butter 1 teaspoon milk
2 eggs 1 teaspoon extract of lemon
Flour enough to make a very stiff dough; roll very thin and bake quickly.
Mrs. F. Bain
LEMON CHEESE CAKES
Juice of six lemons Yolks of 6 eggs
2 cups sugar Whites of 3 eggs
Place the juice of the lemons in a double boiler, add the sugar, the yolks
of the eggs, and the whites well beaten; mix all the ingredients thoroughly,
then stir one way over the hot water until the mixture is a thick paste (cook
about twenty minutes). The flavor is improved if a few thin parings of the
lemon rind are placed in the mixture while it is cooking (remove before
bottling); cover closely when quite cold; it will keep in a cool place for two
weeks; this is sufficient for twenty-four cakes of puff pastry; it is also a good
filling for layer-cakes and sandwiches.
Miss E. Lilian Smith
ROLLED OATS MACAROONS
1 tablespoon butter 2 eggs beaten light
1 cup sugar 2^ cups rolled oats
2 teaspoons baking powder
Combine mixtures and flavor; drop in small cakes and bake in slow oven;
better to let them stand a half hour or so before cooking.
Mrs. F. G. S.
PEANUT WAFERS
\ Ib. peanut butter 1 Ib. powdered sugar
\ pt. whites of eggs 1 oz. wheat flour
Mix in the order given and drop on waxed pans; bake in a moderate oven.
Mrs. Boldemann
SHINGLES
cup lard 1 tablespoon vinegar
cup syrup 1 tablespoon soda
1 cup sugar 1 teaspoon cinnamon
1 egg 1 teaspoon nutmeg
1 pinch of salt
Boil lard and syrup together; put half of the soda in with the syrup and after
it has boiled add the remaining soda which has been dissolved in the vine-
WOMAN'S CLUB OF SAN MATEO 61
gar. Beat egg and sugar, add to the rest; also enough flour to roll very thin.
Cut in the shape of shingles.
Mrs. W. Anderson
WALNUT DROPS
1 cup walnuts chopped fine 2 teaspoons vanilla
1 cup flour, (sifted) 1 tablespoon molasses
1 cup sugar 2 eggs
Mix together well and drop from spoon on buttered pan.
Mrs. Nisbet
WALNUT WAFERS
2 eggs 3 tablespoons flour
1 cup light brown sugar A pinch of salt
cup chopped walnuts
Beat the eggs and sugar together until the sugar is dissolved, then add
the flour, salt and nuts. Invert a large dripping pan and grease the bottom
well. Drop by teaspoons, a little distance apart; cook in a moderate oven;
let cool on pan when they will easily slip off.
ROLLED WAFERS
J cup butter J cup milk
\ cup powdered sugar f cup bread flour
^ teaspoon vanilla
Cream the butter, add sugar gradually, and milk drop by drop, then add
flour and flavoring; spread very thinly with a broad, long-bladed knife
on a buttered, inverted dripping pan; crease in three-inch squares and bake
in a slow oven until delicately browned; place pan on back of range; cut
squares apart with a sharp knife, and roll while warm in tubular or cornu-
copia shapes. If squares become too brittle to roll, place in oven to soften.
If rolled tubular shape tie in bunches with narrow ribbon. These are very
attractive and may be served with sherbet, ice cream or chocolate; if rolled
cornucopia shape they may be filled with whipped cream just before sending
to the table. Colored wafers may be made from this mixture by adding
leaf green or fruit red. If colored green flavor with one-fourth teaspoon
almond and three-fourths teaspoon vanilla; if colored pink, flavor with rose.
Colored wafers must be baked in a very slow oven and turned frequently,
otherwise they will not be of the uniform color that is desired.
Mrs. F. G. Sanderson
62 RECIPES OF THE
DUTCH APPLE PIE
Peel and slice in about eighths, the apples; use a bottom crust only; stand
the apples very thickly on the wide edge; sprinkle in a little flour, then a cup
of sugar and season well with cinnamon, and fill as full as possible with cream.
The canned cream can be used. Bake in a slow oven, as the apples burn
easily.
Mrs. F. M. S.
BANANA PIE
Turn a deep pie-tin upside down; cover with pastry and bake to a delicious
brown; slip the pastry off carefully and set on a plate to cool; fill with sliced
bananas sprinkled with powdered sugar and lemon juice; cover with whipped
cream which has been previously sweetened and flavored.
Mrs. Hagen
CREAM PIE
3 egg yolks 1 tablespoon butter
3 tablespoons sugar 1 cup milk
1 tablespoon flour 3 egg whites
1 teaspoon vanilla
Mix egg yolks, sugar, flour, butter to a cream; add gradually the milk and
the whites of eggs beaten stiff; flavor with vanilla; pour in crust and bake
three-quarters of an hour.
Mrs. Robinson
LEMON PIE
Grated rind of 2 lemons 3 eggs
l cups white sugar Juice of two lemons
2 heaping tablespoons unsifted 2 cups water
flour or Piece of butter, size of a
1 tablespoon of cornstarch walnut
Stir well together the grated rind of the lemon, sugar, flour or cornstarch;
add the yolks of the three eggs well beaten; beat this thoroughly together;
add the juice of the lemons, water and butter. Set on the fire in double boiler
and cook until it thickens and will dip up on the spoon like cold honey.
Remove from fire and when cool pour into deep pie pans with pastry. Bake.
When done, cover with the whites of the eggs beaten with three small tea-
spoons of sugar; spread over the top, return to the oven and brown slightly.
Mrs. Cole
WOMAN'S CLUB OF SAN MATEO 63
MINCE MEAT
1 Ib. of cooked beef Ij Ibs. currants
l Ibs. beef suet \ Ib. citron cut fine
3 Ibs. sour apples 2 Ibs. light brown sugar
3 Ibs. seeded raisins 2 oranges, juice and rind
2 lemons, juice and rind \ tablespoon cloves
3 teaspoons salt \ tablespoon mace
2 nutmegs grated 1 pt. wine (port or sherry)
1 tablespoon cinnamon 1 pt. brandy
\ pt. sweet cider
Have the beef freshly cooked and chopped; also the suet and apples
chopped; mix all the ingredients thoroughly together and put in glass jars;
will keep a long time in a cool place.
Mrt. Melrose
ENGLISH MINCE PIES
(Mincemeat)
Rind of 2 lemons 1 Ib. Sultana raisins
6 apples 1 Ib. chopped suet
Juice of four lemons 2 Ibs. sugar
1 Ib. chopped raisins \ Ib. chopped candied peel
1 Ib. currants (citron, orange and lemon)
2 tablespoons brandy or rum (this 2 tablespoons orange marmalade
may be omitted)
Pare the yellow rinds of the lemons and boil until sufficiently tender to
chop until very fine; bake the apples, remove the cores and skins, adding
the remainder to the juice of the lemons, then add the raisins, currants,
Sultana raisins, suet, sugar, candied peel, brandy and orange marmalade.
Mix thoroughly and place in a stone jar; will be ready for use in twelve days.
Line the patty pans with puff pastry one-fourth of an inch thick; fill with
mincemeat and cover with pastry; bake in a quick oven from twenty to
thirty minutes, according to the size of the pie; brush the tops with white
of eggs and sprinkle with powdered sugar.
PINEAPPLE PIE
\ cup butter 1 cup canned pineapple (chopped
1 cup sugar fine)
Yolks of four eggs 1 cup sweet cream
Cream the butter and sugar; add the yolks of eggs and the pineapple and
the cream; line a deep pie-tin with a good crust, fill with the above and bake
64 RECIPES OF THE
until done, then cover with the meringue made of the four egg whites and a
little sugar; let slightly brown in the oven.
Mrs. Ryley
RAISIN PIE
1 cup sugar 1 cup chopped raisins
cup sweet cream 1 egg
^ teaspoon cinnamon and cloves
Mix thoroughly and bake with two crusts.
Mrs. Congdon
SQUASH PIE
1 cup brown sugar 1 tablespoon ginger
2 tablespoons molasses 1 teaspoon cinnamon
1 pt. boiled squash 1 pt. milk
1 tablespoon melted butter 3 eggs
Salt
Beat the eggs, add the sugar, molasses, mashed squash, butter, ginger,
cinnamon, milk and salt; bake in one crust. This will make one large or
two small pies. The Hubbard squash is the best.
Mrs. A. G. U.
SQUASH PIE
Buy canned squash, either S. & W. or American Club, add five eggs
beaten well, two coffee cups sugar, two tablespoons melted butter, a little
salt, a quart of milk, a teaspoon of cinnamon, ginger and nutmeg; mix well.
This will make two large pies.
Mrs. F. M. S.
WONDERBERRY PIE
This is a comparatively new berry; is very easily grown and has a delicious
flavor when cooked; take stems off and wash well; fill a lined pie-plate with
the berries, allowing one teaspoon of flour to four tablespoons of sugar;
make the pies with two crusts.
Mrs. W. E. Bain
PIE CRUSTS
1 Ib. flour 6 oz. butter
6 oz. lard Salt
Sift the flour; add the salt; chop into it the lard and butter; mix with as
little ice-water (or as cold as possible) as will hold the ingredients together;
allow it to stand in a cold place one hour before using.
Miss Greenlaw
WOMAN'S CLUB^OF SAN MATEO 65
COTTOLENE
is the pure food shortening for pies, pastry, etc.; is a pure, healthy vegetable
oil product containing no trace of hog fat. Pie crust with lard is indigestible.
Use one-fourth to one-third less of Cottolene than lard. Marion Harland writes:
"I ceased using lard in my kitchen years ago and substituted Cottolene. I wish
it were in my power to install this pure vegetable product in
the esteem of my fellow housewives."
66 RECIPES OF THE
CHOCOLATE PUDDING
6 eggs (the yolks) 6 tablespoons ground chocolate
6 tablespoons sugar 6 tablespoons sweet cream
6 tablespoons cracker crumbs 6 egg whites
Beat the eggs separately; add to the yolks the sugar and beat again, then
add the cracker crumbs, chocolate, cream, and lastly fold in the stiffly beaten
whites. Put into a pudding mould and boil for one and one-half hours.
Mrs. F. L.
FIG PUDDING
^ Ib. dried figs \ Ib. beef suet
% Ib. bread crumbs 2 eggs
2 oz. sugar
Pour hot water over the figs and soak until soft (about ten minutes) strain
off the water, chop the figs very fine with the suet, crumbs and sugar; when
thoroughly mixed add the two eggs beaten until very light; pour into buttered
pudding-moulds and boil for four or five hours. Serve with wine sauce.
, If butter is used instead of suet, add a cup and half of flour and one teaspoon
and a hah* of soda, dissolved in hot water.
Mrs. CoU
GRAHAM PRUNE PUDDING
2 cups of stoned prunes 1 cup (large) sweet milk
cup New Orleans molasses 2 eggs
1 cup (large) graham flour 2 teaspoons soda
Spice to taste
Dissolve the soda in hot water; add to the molasses; to this add the graham
flour and sweet milk alternately, then the spice and the prunes cut very
fine; lastly the well -beaten eggs. Pour into a well -buttered pudding-mould
and steam for two hours. This makes two small puddings.
SAUCE
J cup butter Juice of one lemon
1 cup sugar 1 egg beaten well
1 tablespoon hot water
Cream the butter and sugar together, beat the egg in, add the lemon
gradually and the hot water; cook over hot water until thoroughly heated.
Miss Alma A. Greenlaw
WOMAN'S CLUB OF SAN MATEO 67
INDIAN PUDDING
3 cups milk J cup New Orleans molasses
cup Indian meal 3 oz. beef suet, chopped fine
^ teaspoon salt
Scald one and one-third cups milk, stir into it gradually the Indian meal
and the molasses; beat until smooth and remove from the fire and cool;
put into a baking-dish the beef suet and the salt, then add the cool pudding
and one and one-third cups cold milk. Stir well. Add one cup of cold milk
and do not stir again; bake very slowly five hours. Serve hot with cream
or sweet butter; this may be cooked very nicely in the fireless cooker, taking
twice the length of time and browned for the last half hour in the oven.
INDIAN TAPIOCA PUDDING
1 tablespoon pearl tapioca tablespoon butter
1 tablespoon Indian meal 1 qt. milk
\ cup New Orleans molasses \ teaspoon salt
Soak the washed tapioca in the milk for three hours; add other ingre-
dients, stirring the Indian meal to a smooth paste with a little of the milk
before adding; bake slowly two hours. Serve hot with whipped cream.
Raisins improve this pudding.
CHRISTMAS PUDDING
1 Ib. seeded raisins Juice of both
1 gill brandy 4 oz. almonds
1 Ib. currants 1 nutmeg grated
2 oz. citron 1 Ib. sugar
1 oz. each lemon and orange 1 teaspoon salt
candied peel 1 Ib. stale bread crumbs
Grated rind of 1 lemon and 1 8 eggs
orange 1 glass each of brandy and sherry
Sufficient rich milk to slightly moisten pudding
Put the seeded raisins into a mixing bowl and pour over them the brandy;
let these stand until the rest of the ingredients are prepared ; wash the currants,
rub dry on a towel, dust lightly with the flour; add to these the citron, lemon
and orange candied peel cut in thin slices; the grated rind of the lemon and
orange and the juice; blanch the almonds, split them and add the nutmeg,
sugar, salt and bread crumbs; beat the eggs thoroughly, add to the other
ingredients and stir in the brandy and sherry and the milk; stir well till
ready to put into moulds; butter and slightly dust with flour and fill the
moulds within half an inch of the top; lay over a buttered sheet of paper,
68 RECIPES OF THE
cover closely and boil for eight hours; keep the pudding moulds surrounded
with boiling water; prepare a week before Christmas and when needed boil
for an hour longer until they heat through thoroughly.
SAUCE
Cream together a large cup of sugar and half cup of butter; add the yolks
of four eggs well beaten and one glass of sherry, a pinch of salt and a cup of
rich milk; beat thoroughly, cook till creamy in double boiler.
Mrs. Schmolte
PLUM PUDDING
1J Ibs. butter 2 Ibs. currants (carefully cleaned)
1 Ib. sugar Ib. citron shredded
1 Ib. suet 12 eggs beaten separately
2J Ibs. flour (sifted) 1 pt. sweet milk
2 Ibs. raisins, (seeded) \ oz. each cloves, mace, cinnamon
1 pint brandy. and nutmeg
Cream butter and sugar; add yolks of eggs, then the milk, flour and whites
of eggs alternately; dissolve spices in brandy and add the suet, finely chopped
and the fruit well dredged with flour; put in buttered moulds and steam
five hours. This recipe makes three medium sized puddings.
Mrs. W. E. Bain
PLUM PUDDING
1 Ib. raisins cut in halves 1 glass brandy
1 Ib. currants 1 glass sherry
1 Ib. beef suet (chopped fine) 2 nutmegs grated
1 Ib. bread crumbs tablespoon cinnamon
1 Ib. white figs (cut fine) \ tablespoon mace
8 eggs 1 teaspoon salt
1 Ib. sugar 1 pt. milk
\\ Ibs. citron chopped fine
Prepare with the exception of the eggs all the ingredients the day before;
when ready to mix the pudding beat the eggs very light, then add the milk
and beat both together and add to the other ingredients; the fruit must be
well dredged with flour; steam six hours.
Mrs. Max Brown
Note : If the meat chopper is used in preparing fruit, suet and bread crumbs,
all plum puddings can be made very much more easily and quickly.
M. R. T.
WOMAN'S CLUB OF SAN MATEO
SUPERIOR SPICE PUDDING
1 teaspoon molasses 1 teaspoon cinnamon
1 tablespoon butter teaspoon cloves
1 teaspoon soda \ teaspoon allspice
A pinch of salt 1 cup chopped raisins
1 cup water 1 cup currants
4 cups sifted flour \ cup finely chopped citron
2 well beaten eggs
Beat together the molasses, butter, soda and salt; then add the water,
the flour, and spices, raisins and currants which have been well dredged
with flour, and citron, and mix well. Add the eggs, butter a three-pound
pudding mould and pour the mixture into it and cover closely; surround
with boiling water and steam for three hours; serve warm with either hard
sauce or brandy sauce. This pudding will keep several weeks. Steam
again three quarters of an hour when needed.
Mrs. McCarthy
SUET PUDDING
1 cup molasses 2 teaspoons cinnamon
1 cup milk 1 teaspoon cloves
1 cup raisins 1 teaspoon nutmeg
cup currants \ teaspoon soda
2J cups flour 1 cup chopped suet
\ cup citron Salt to taste
Wash, dry and dredge the fruit; add the flour, molasses, spices, milk and
soda; put the mixture into a buttered mould; surround the mould with boiling
water; cover and steam three hours.
SAUCE
Two-thirds cup of sugar and one-third cup of butter creamed together;
add one well-beaten egg and just before serving add enough boiling water
to make the consistency of cream; add the flavoring desired.
Mrs. Strattan
HOT ZABAJONE
Put the yolks of six eggs, half a cup of sugar, half a cup of white wine
into the top of double boiler; place this over the boiling water and beat
with a French egg whip until thick, being careful not to cook it too long;
serve hot in punch glasses with small fancy cakes.
Mrs. Beretta
70 RECIPES OF THE
FOLGER'S
GOLDEN GATE COFFEE
High Grade High Price
WOMAN'S CLUB OF SAN MATEO 71
(Edit) essert*
CHOCOLATE BLANC MANGE
4 rounding tablespoons cornstarch A pinch of salt
1 qt. milk 2 squares of Baker's chocolate
^ cup sugar
Mix the cornstarch with a little milk; put the remainder of the milk in
double boiler; add the sugar, salt and Baker's chocolate and when hot stir
the cornstarch in gradually, stirring frequently while the mixture cooks
fifteen minutes; turn into one large mould or several smaller moulds and allow
to cool; serve with either whipped cream, ice cream or cream and sugar.
Miss Velma Warn
COMPOTE OF BANANAS AND PEACHES
l cups boiling water Rind and juice of one lemon
1 heaping tablespoon powdered Rind and juice of one orange
gelatine dissolved in 3 tablespoons sherry
J cup cold water 6 peaches
1 cup sugar 8 bananas
Whipped cream
Slice the peaches and bananas into a dish and add the wine; put one
and one-half cups of the water into a saucepan; add the sugar, rind and
juice of the orange and lemon and boil for ten minutes; remove from the fire;
add the dissolved gelatine and strain over the fruit; set away until firm. Serve
with whipped sweetened cream.
Mrs. Sneider
MACAROON BROMANGELON
Take one package of strawberry Bromangelon and prepare according to
directions; allow one-half to congeal in a flat dish, putting remaining half
in six claret cups; when it has become firm arrange lady-fingers in an upright
position about the edges of the cups, leaving a space in the center into which
you put the remaining Bromangelon mixed with half pint of whipped
cream and half a dozen macaroons which have been softened in sherry
wine; then add another spoonful of plain whipped cream, sweetened and
flavored with vanilla; allow this to remain near the ice for a few hours. It
may be served in the cups or removed by carefully running a knife around
the edges.
Mrs. Brady
72 RECIPES OF THE
MAPLE CUSTARD
3 eggs, whites and yolks beaten 2 cups milk
separately 1 cup thick maple syrup
J teaspoon salt
Add to the yolks the salt, milk and syrup; add the beaten whites and bake
in custard cups set in a pan of boiling water about twenty minutes.
Miss Velma Warn
MARSHMALLOW CHARLOTTE RUSSE
Whip a pint of double cream; fold into it the stiffly beaten whites of two
eggs; add two tablespoons of chopped blanched almonds; two tablespoons
chopped candied cherries and ten cents worth of marshmallows pulled into
small pieces; vanilla and powdered sugar to taste. Cut from the top of a
round sponge cake one thin slice, hollow out the center of the cake leaving
a wall or walls of about one inch thick; fill with the Charlotte russe mixture
and cover with the round of the cake which was cut from the to
top.
. G.
Mrs. F. G. Sanderson
MARSHMALLOW FRUIT PUDDING
1 heaping tablespoon Knox's gelatine 1 cup sugar
1 cup cold water 2 whites of eggs
1 small can of pineapple or one cup of berries
Soak the gelatine in the cold water; add the sugar and boil; put into a large
bowl and beat before it congeals; add the unbeaten whites of the eggs and
beat with the egg beater half an hour until spongy; add the pineapple or
berries and continue beating a few minutes; mould in cups and serve with
cream.
Mrs. Herman*
COVERED PEACHES
Place in a platter a dozen preserved peaches; the syrup of these is used
to sweeten the following cream: place one quart of milk with the syrup to
heat in a double boiler on a slow fire; when scalded, add six ounces of ground
almonds; allow it to cook for half an hour and just before removing from
the fire a'dd six well beaten eggs; then beat the cream thoroughly and pour
over the peaches; brown a few minutes in a very hot oven. To be served
cold.
Mrs. Boden
WOMAN'S CLUB OF SAN MATEO 78
PINEAPPLE CREAM
1 can grated pineapple 1 package gelatine
1 cup sugar Whites of four eggs
1 pt. whipping cream
Boil pineapple with juice and sugar twenty minutes; dissolve the gelatine
in half a cup of cold water and strain; then add to pineapple and whipped
cream, and lastly fold in the whites of the eggs beaten stiff. Put in mould
and place on ice.
Mrs. EcUey
SPANISH SOUFFLE
1 stale sponge cake 1 cup cold custard
1 jar raspberry jam or jelly 1 pt. whipped cream
J cup sherry Glace cherries
Pistachio nuts
Cut cake in slices, putting together with the jam, sandwich-fashion;
put on serving dish (glass or silver) and pour sherry over the cake; when the
sherry is absorbed pour the custard over; flavor and sweeten the cream,
pile on the top of the cake, and garnish with the cherries and finely chopped
pistachio nuts.
Mrs. Eva
SUMMER PUDDING
Rinse a plain mould with cold water; line with slices of stale sponge cake or
bread ; stew about one pound of blackberries; sweeten and while hot pour into
the mould; cover with a thick round of cake and put a plate and a weight
on top of it; let it stand until the next day if possible; serve cold with custard
sauce. Almost any kind of juicy fruit may be used.
Mrs. Aldwett
cups sugar,
4 cups water,
WINE JELLY
boil to 1 box Knox's gelatine, dissolved
syrup in one cup cold water
2 whole cloves 2 cups sherry
Rind of one lemon Juice of 3 lemons
Add the cloves and the rind of the lemon to the sugar and water; cover,
and remove from stove for five minutes to draw out the flavors of clove
and lemon; return to the stove and add the dissolved gelatine, sherry and the
juice of the lemon; strain through a cheese cloth wet in hot water; put into
moulds, chill and serve with cream.
Mrs. W. W. Casey
74 RECIPES OF THE
COLD ZABAJONE
Make the same as the hot zabajone; chill it, whip a pint of cream, sweeten
and flavor with a little brandy; beat this into the zabajone; set into ice box
and serve cold.
Mrs. Berctta
LEMON CREAM
4 eggs (yolks) Grated rind and juice of 2 lemons
4 tablespoons sugar 2 teacup luke warm water
\ wine glass white wine
Put the above in a double boiler and cook over hot water until of the
consistency of whipped cream; remove from fire and when somewhat cool,
whip in quickly the whites of the eggs previously beaten until stiff and sweet-
ened; chill. Very dainty and delicious.
Mrs. Scott
MARSHMALLOW PUDDING
1 cup sugar 1 tablespoon vanilla
1 cup boiling water Fruit coloring
2 tablespoons gelatine Whites of two eggs
Soften the gelatine in a little cold water and then dissolve the gelatine and
sugar in the boiling water. After this has partly cooled add the whites
of the eggs (not beaten), vanilla and coloring. Beat with a Dover eggbeater
about twenty minutes, or until quite stiff. Serve with whipped cream. (Will
serve eight dishes).
/ Mrs. Early
WOMAN'S CLUB OF SAN MATEO 75
Jfrojen
FROZEN PUDDING
1 pt. Charlotte Russe cream Pineapple
Whites of three eggs Flavoring
Maraschino cherries J cup sugar
1 doz. ladyfingers
Whip the cream; fold into it the beaten whites of the eggs; add to this the
chopped fruit and flavoring, also sugar. Line a mould with ladyfingers,
pour the mixture in and cover mould tightly and surround with ice and salt,
equal proportions, and allow to freeze; about one-fourth pound of cherries
and one-fourth pound of pineapple will be needed for this pudding.
Mrs. Friend
ROSE ICE
Conceal a platter in pink rose petals, then place in center of platter a
block of ice about eight by twelve inches which has been previously hollowed
slightly; heap in this ice receptacle frozen strawberries. This is a very
attractive way to serve an ice at the table.
Miss Pearl Waggoner
JUNKET ICE CREAM WITH PEACHES
4 cups luke warm milk 1 tablespoon cold water
1 cup heavy cream 1 tablespoon vanilla
Ij cups sugar 1 teaspoon almond extract
J teaspoon salt Green coloring
1^ junket tablets 1 can peaches
Mix first four ingredients and add junket tablets dissolved in cold water;
turn into a pudding dish and let stand until set; add flavoring and coloring;
freeze, mould and serve garnished with halves of peaches, filling cavities
with halves of blanched almonds; turn peaches into a saucepan, add one cup
of sugar and cook slowly until syrup is thick; cool before garnishing ice
cream.
BAKED ALASKA
Whites of six eggs 2 qt. brick of ice cream
6 tablespoons powdered sugar Thin sheet of sponge cake
Make a meringue of eggs and sugar; cover a board with white paper, lay
on sponge cake, turn ice cream on the cake (which should extend one inch
76 RECIPES OF THE
beyond the cream) cover with meringue and spread smoothly; place on oven
grate and brown quickly in hot oven. The board, paper, cake and meringue
are poor conductors of heat and prevent cream from melting. Slip from
paper on ice cream platter and serve.
CONCORD CREAM
1 pt. cream Lemon or fresh lime juice
1J cups grape juice ^ cup heavy cream
J cup sugar Pistachio nuts, finely chopped
Mix cream, grape juice and sugar; add lemon or lime juice to taste; freeze
and serve in glasses; garnish with heavy cream beaten until stiff , sweetened
and flavored. Sprinkle cream with nuts.
MAPLE PARFAIT
4 eggs 1 cup hot maple syrup
1 pt. thick cream
Beat eggs slightly and pour on slowly the maple syrup; cook until mixture
thickens; cool and add cream beaten until stiff; mould, pack in salt and ice
and let stand three hours.
CHOCOLATE SAUCE
(To be served with Vanilla Ice Cream)
lj cups water 1 tablespoon arrowroot
cup sugar ^ cup cold water
6 tablespoons grated chocolate Few grains salt
\ teaspoon vanilla
Boil water and sugar five minutes; mix chocolate with arrowroot to which
water has been added; combine mixtures; add salt and boil three minutes.
Flavor with vanilla and serve hot.
COFFEE SAUCE
(To be served with Vanilla Ice Cream)
iJf cups milk J cup sugar
\ cup ground coffee f tablespoon arrowroot
Few grains of salt
Scald milk with coffee and let stand twenty minutes; mix the main ingre-
dients and pour on gradually the hot infusion which has been strained;
cook five minutes and serve hot.
WOMAN'S CLUB OF SAN MATEO 77
MAPLE SAUCE
(To be served with Vanilla Ice Cream)
Heat the required amount of maple syrup and serve.
Boston Cooking-School Cook-Book
CHRISTMAS ICE CREAM
Make Pistachio Ice Cream in the following manner: one quart of thin
cream, three-fourths cup of sugar, one tablespoon vanilla, one teaspoon
almond extract, and color with Burnett's Leaf Green; mix these ingredients
and freeze.
Line one-pound baking powder boxes or the freezer can with Pistachio
Ice Cream; sprinkle with Sultana raisins which have been soaked one hour
in brandy; fill the centers with Vanilla Ice Cream or whipped cream which
has been sweetened and flavored with vanilla. Cover with Pistachio
Ice Cream. Pack in salt and ice and let stand one and one-half hours.
This is to be served with claret sauce.
CLARET SAUCE
1 cup sugar J cup water
J cup claret
Boil sugar and water eight minutes; cool slightly and add claret. Serve
a spoonful of this in the center of a slice of Christmas Ice Cream.
Mary Robinson Thomas
FROZEN PUDDING
One pint Charlotte Russe cream beaten stiff and sweetened; divide into
three parts; flavor one part with melted chocolate, another part with straw-
berry or raspberry jam and the third part with vanilla; pack in a tin melon
mould putting grated or rolled macaroons between layers and any kind of
glace fruit; pack in ice and salt for six hours.
Mrs. Max Brown
78 RECIPES OF THE
SAN MATEO BAKERY
7* Most Reliable in Furnishing Luncheon Pastry, Sandwich Bread
Patty Shells, Delicate Cakes for Afternoon Teas
Wedding and Birthday Cakes to Order
WOMAN'S CLUB OF SAN MATEO 79
HINTS FOR THE FILLING OF SANDWICHES
Meats should be cooked until very tender for sandwiches; when sliced,
the meat should be cut across the grain and as thin as possible; a filling
of chopped corned-beef or ham is improved by the addition of mustard;
use Worcestershire or horseradish sauce with roast beef or tongue; chopped
capers, tomato sauce, catsup or mint sauce combine well with lamb; season
chicken or veal with celery salt, and fish with lemon juice.
Chopped meat or fish may be mixed with salad dressings or any well-
prepared dressing; chopped celery, cress, cucumbers, tomatoes or olives
may be used with meat and dressing; lettuce leaves are usually served whole,
the edges barely showing outside the sandwiches; fruits may be used for
filling and moistened with fresh fruit juice; the dried fruits should be chopped
and stewed.
Scented sandwiches are prepared by wrapping the butter to be used in
a napkin and keeping it over night on beds of either violets, fragrant rose
petals, clover blossoms or nasturtiums in a closely covered jar.
Fresh fruit sandwiches are nice made with thin water wafers.
CAVIAR SANDWICHES
Four tablespoons caviar, 15 drops of onion juice and a few drops of lemon
juice rubbed to a smooth paste and spread on thin slices of buttered bread.
CHEESE AND ANCHOVY
2 tablespoons butter \ tablespoon of vinegar
\ cup grated American cheese Salt, paprika, mustard and
anchovy essence
Cream the butter and cheese together; add vinegar and season with salt,
paprika, mustard and anchovy essence; spread mixture between thin slices
of bread.
Mrs. J. C.
LIVER PASTATE
Liver from any fowl will answer for this recipe. Boil the liver until
very tender with an onion and a little salt. Place in chopping bowl with a
hard-cooked egg, parsley, grated onion, pepper, salt and a dash of Worcester-
80 RECIPES OF THE
shire, a little lemon juice, paprika and a little melted butter. Chop all very
fine, serve on buttered toast cut in fancy shapes. This makes a very nice
sandwich paste or can be served as an appetizer.
Mrs. Baskette
NASTURTIUM SANDWICHES
Spread thin slices of white bread with mayonnaise, then with nasturtium
blossoms, and roll.
M . R. T.
PIMENTO SANDWICHES
Pimentos Butter
3 breakfast cheeses
Cream the cheese with melted butter; add a little juice from the pimento;
cut all the crusts from a loaf of bread and cut in lengthwise slices about one-
third of an inch thick; butter and spread with cheese; then put three length-
wise strips of pimentos, and then two on the next slice and so on until the
loaf of bread is used; let stand and cut, just before serving, like a loaf cake.
Mrs. Julia Donnelly
PIMENTO SANDWICHES
1 can chopped pimentos Sweet or sour pickles chopped fine
4 or 5 hard-cooked eggs Mayonnaise
Bread
Mix the chopped pimentos, hard-cooked eggs, pickles together with
mayonnaise, and spread on thin slices of bread
Mrs. Banner
'" SARDINE SANDWICHES
1 box best sardines, (boned) 1 teaspoon vinegar
1 small onion Bread
Chop together the sardines and onion; stir into this the vinegar and spread
on thin slices of buttered bread; cut in any shape desired.
Mrs. A. G. V.
WOMAN'S CLUB OF SAN MATEO 81
Cfjafing SJtsrtj IXecipes
CREAMED ASPARAGUS TIPS WITH POACHED EGG
Make a cream sauce with plenty of salt, pepper or paprika to give it flavor;
add one can of asparagus tips (which have been rinsed thoroughly in cold water
and drained); heat in shallow pan over boiling water; when at boiling point
drop in whole as many eggs as desired, being careful not to break them
and let them remain until the whites have coagulated. Serve on buttered
toast.
Mrs. J. C.
CREAMED BRAINS
Parboil in water with a little vinegar and salt three sets calves brains;
when cool cut in small pieces and stew in a little water with an onion and a
bit of garlic cut very fine for twenty minutes; to this add a pint of cream,
a piece of butter, pepper and salt and Worcestershire sauce; a drained can
of mushrooms improves this dish. Thicken with flour or cornstarch diluted
in a little milk and serve on buttered toast.
Mrs. Batkette
BRAINS A LA ITALIENNE
doz. brains 1 clove garlic, (chopped fine)
Chopped parsley Pepper and salt
J cup oil and butter 3 or 4 eggs
Parmesan cheese
Thoroughly clean the brains, cut into pieces; fry a little parsley in the oil
and butter, but do not let it brown; add the brains, the garlic, pepper and
salt; beat the eggs light and add to them a little milk; pour this on the brains
and stir as for scrambled eggs; sprinkle grated Parmesan cheese over this
and serve immediately.
Mrs. L. E. B.
CRAB CREOLE
1 onion 1 teaspoon Worcestershire sauce
Butter 1 teaspoon flour
2 cups tomatoes Small pinch soda
Meat of one crab Toast
1 cup cream
Brown the onion in the butter, add the flour, the tomatoes and cook slowly
for half an hour; add the Worcestershire and the soda, the meat of the crab
shredded, and lastly, a cup of cream; serve on buttered toast.
Mrs. Brady
82 RECIPES OF THE
CHEESE SOUFFLE
4 eggs Salt and pepper
cup milk 1 tablespoon butter
1 cup mild cheese
Mix the yolks with the milk, salt and pepper; melt the butter in a chafing
dish; when hot add the cheese; after the cheese is melted add the yolks and
milk; stir until it thickens, then add the whites (beaten stiff). Mix well,
cover and let cook fifteen minutes over hot water, putting directly over the
flame for a few minutes just before serving so that it may brown slightly.
CRAB OR LOBSTER A LA NEWBURG
Melt a piece of butter size of an egg, put into it one and one-half cups of
crab meat (well shredded); stir thoroughly and add a pint of cream into
which the yolks of eggs have been well mixed, a pinch of salt; beat again
and just before serving add two tablespoons of sherry.
Mrs. W . Anderson
MINCED EGGS
6 hard-cooked eggs Salt and pepper
1 cup sweet milk 1 tablespoon flour
1 tablespoon butter Toast
teaspoon savory Mushrooms
(chopped fine)
Chop the eggs (not too fine) ; cook together the milk, butter, salt, pepper
and savory; when this comes to a boil, stir in the flour blended in cold milk;
cook until thick as cream; put in the eggs and stir gently for a few moments;
serve on toast and garnish with mushrooms.
Mrs. W. E. Bain
GREEN PEPPER OMELET
1 sweet green pepper 4 eggs
1 tablespoon butter 4 tablespoons milk
\ teaspoon paprika
Cut the pepper in tiny shreds; put the butter in omelet pan; when hot,
add the green pepper and cook five minutes without browning; beat the
eggs separately very lightly; add salt, pepper and milk to yolks and beat again;
fold in the stiffly beaten whites and pour into omelet pan; cook about five
minutes in very hot oven. Fold and serve on hot platter.
M. R. T.
WOMAN'S CLUB OF SAN MATEO 83
PIGS IN BLANKETS
Drain and wipe dry large oysters; cut bacon in thin slices, and put one
oyster in each slice of bacon; fasten together with a toothpick; cook in hot
oven until bacon is crisp and serve on round piece of toast.
Mrs. H. W.
SWEET BREAD POULETTE
Soak one pound of sweetbreads in cold water, and change the water
several times; put on the fire in cold water and cook slowly for fifteen minutes;
remove all the strings and fibres possible without breaking the sweetbreads;
put a tablespoon of butter in double boiler, and when melted add one table-
spoon flour, mixing well; then add slowly drop by drop one pint of cream,
stirring constantly; add the sweetbreads cut in dice, three dozen California
oysters, one small can of French mushrooms, chopped truffles, yolk of one
egg, two tablespoons sherry wine, salt, pepper, cayenne pepper and Worces-
tershire sauce to taste. Serve in chafing dish or in ramekins.
Mrs. Lazarus
TOMATO TOAST
3 tablespoons butter 1J cups of tomatoes stewed and
3 tablespoons flour strained
\ teaspoon salt \ teaspoon soda
\ cup scalded milk 6 slices toast
Put the butter into a saucepan; when bubbling add the flour and the salt;
stir in gradually the tomato in which the soda has been dissolved; add the
scalded milk and pour over the toast; serve at once.
Mrs. F. L. O.
TOMATO RAREBIT
2 tablespoons butter teaspoon soda
2 tablespoons flour 2 cups finely cut cheese
cup thin cream 2 eggs slightly beaten
f cup stewed and strained Salt
tomatoes Mustard
Cayenne
Put butter in chafing dish; when melted add flour; pour on gradually
cream, and as soon as mixture thickens add tomatoes mixed with soda; then
add cheese, eggs and seasonings to taste; serve as soon as cheese has melted
on Graham toast.
Boston Cooking-School Cook-Book
84 RECIPES OF THE
WELSH RAREBIT
1 cup grated cheese cup scalded milk or cream
1 egg Salt and paprika
1 teaspoon mustard 1 tablespoon Worcestershire
2 tablespoons butter sauce
Melt butter in chafing dish; add the cheese, mustard, salt, paprika and
Worcestershire, then scalded milk and just before removing from the fire
add beaten eggs.
Mrs. Goodhw
SHREDDED HAM WITH CURRANT JELLY SAUCE
\ tablespoon butter Few grains of cayenne
J cup currant jelly \ cup sherry wine
1 cup cold cooked ham, cut in small strips
Put butter and currant jelly into the chafing dish; as soon as melted add
cayenne, wine and ham; simmer five minutes.
DEVILED ALMONDS
2 oz. blanched and shredded 2 tablespoons chopped pickles
almonds 1 tablespoon Worcestershire
Butter sauce
1 tablespoon chutney J teaspoon salt
Few grains of cayenne
Fry almonds until well browned, using enough butter to prevent them
from burning; mix remaining ingredients, pour over nuts and serve as soon
as thoroughly heated. Serve with oysters.
FIG CUPS
\ Ib. washed figs 1 teaspoon lemon juice
Chopped salted almonds \ cup wine
2 tablespoons sugar
Stuff figs with almonds; put sugar, lemon juice and wine in chafing dish;
when heated add figs; cover and cook until figs are tender, turning and
basting often; serve with Lady Fingers.
Boston Cooking-School Cook-Book
WOMAN'S CLUB OF SAN MATEO 85
ljaftng
SHREVE & COMPANY
Chafing Dishes Sterling Silver Tableware
Post Street and Grant Avenue
San Francisco
86 RECIPES OF THE
Confection*
CARAMELS
1 cup granulated sugar 6 tablespoons chocolate
1 cup syrup Butter size of a walnut
3 tablespoons milk 1 teaspoon vanilla
Mix altogether and cook until the syrup threads; add vanilla and pour
into a well-greased pan; when cold cut into cubes.
Mrs. Wilson
CHOICE CREAM CARAMELS
2 cups sugar 2 cups cream
l cups corn syrup 1 cup nuts
1 cup butter 1 teaspoon vanilla
Put sugar, syrup, butter and one cup of cream over the fire; stir and cook
until the mass boils throughout; then stir in gradually so as not to stop the
boiling, the second cup of cream; boil to 250 degrees Fahrenheit, or when
tested in cold water may be worked to a firm ball, stirring every three or
four minutes. Stir in nuts and vanilla and turn into two brick-shaped
bread pans; when nearly cold cut in cubes and roll the cubes in waxed paper;
for chocolate caramels add two squares of unsweetened chocolate directly
after the second cup of cream has been added.
M. R. T.
CHOCOLATE CREAMS
4 cups white sugar 3 bars cocoa-butter
\ teaspoon cream of tartar Ground chocolate
1 cup water Vanilla
Stir sugar and water together and allow it to boil until it threads or a soft
ball is formed ; remove from the fire and allow to cool until the outside of the
saucepan is cold. Beat until the syrup thickens and turns white, then knead
with the hands until it becomes creamy; divide into as many parts as you
have coloring or flavoring; drop a little of the coloring or flavoring or both
on to the fondant, mix again till these are thoroughly mixed through the
fondant; make into any desired shape ready for dipping. Melt the cocoa
butter over hot water and add to it sufficient chocolate to make of the desired
thickness and color. Add the vanilla and while dipping keep this melted
chocolate over the hot water. A fork or a knitting-needle may be used for
dipping.
Mrs. Wilson
WOMAN'S CLUB OF SAN MATEO 87
MOLASSES CANDY
2 cups molasses 2 tablespoons vinegar
2 cups sugar 1 teaspoon baking soda
Butter size of an egg Flavoring
Walnuts or peanuts
It is impossible to make this satisfactorily unless the real New Orleans
molasses can be secured ; boil molasses, butter, sugar ,vinegar until it hardens
when dropped in cold water; then remove from the fire, flavor as desired
and stir in the soda; to this may be added walnuts or peanuts, or it may be
turned out to cool in thin sheets, or it may be pulled until light color.
Mrs. Walling
MARSHMALLOWS
2 tablespoons gelatine 2 cups sugar
dissolve in ^ cup water
^ cup water Flavoring
Water and sugar boiled to a thread, poured onto the gelatine and beaten
until stiff, put into pan oiled with olive oil. In a half hour cut and roll in
fine powdered sugar; use the flavoring desired (one teaspoon).
Mr,. F. G. S.
GENUINE PANOCHE CANDY
2 cups brown sugar 1 cup milk
1 cup white sugar 3 dessert spoons ground chocolate
\ cup butter \ cup walnuts, chopped fine
1 teaspoon vanilla
Mix all the ingredients except the vanilla and let cook until when dropped
into cold water it will form a soft ball; remove from the stove and flavor
with vanilla, then add the nuts and beat until it begins to grain; then pour
into buttered pans. When cold cut into small cubes. For plain panoche
make as above and omit the chocolate. For maple panoche substitute
maple sugar for the light brown and omit the chocolate.
Mrs. H. H. W.
SEA-FOAM CANDY
Boil to soft ball three and one-half cups sugar, one-half cup Karo Corn
Syrup and a half cup of hot water; pour one-half cup onto the beaten whites
of two eggs and beat until the remaining syrup boils to the hard -ball stage;
88 RECIPES OF THE
add this to the whites and continue beating, adding one and one-half cups
chopped nuts, one teaspoon vanilla, one-fourth teaspoon salt; pour it in
buttered pans to cool.
M. R. T.
CHOCOLATE CARAMELS
Ib. Baker's chocolate ^ Ib. butter
Ij Ibs. brown sugar 1 cup rich cream
Vanilla
Boil the chocolate, sugar, butter and cream one-half hour, stirring con-
stantly; try in cold water and if a firm ball can be formed, take from the fire
and flavor with vanilla and pour into buttered tins.
Mrs. Nickerson
OPERA CREAM CARAMELS
3 cups granulated sugar f cup glucose
l cups cream Vanilla
1 cup walnuts
Put over a hot fire the sugar, cream and glucose, and cook until it makes
a very soft wax in water; add the vanilla, cook in a saucepan with a large
surface; beat in "flops" with a wooden spoon; when it begins to "snap"
add the walnuts (chopped). Pour on square buttered tins. When cold
cut in cubes; keep in tin box. Makes about two and one-half pounds.
Mrs. Jury
WOMAN'S CLUB OF SAN MATEO 89
Confection*
MASKEY'S
The standard of Fine Candies
52 Kearny Street
90 RECIPES OF THE
Jellies, Jam* anb jWarmalabe*
APRICOT AND PINEAPPLE MARMALADE
Wash and remove the pits from ripe apricots; take an equal amount of
fresh pineapple and cut both into small pieces; allow one pound of sugar
to each pound of fruit; mix altogether and let stand a few hours or over
night until the syrup has formed a sugar; have your preserving kettle wet
before putting in the fruit; then place it over the fire with an asbestos mat
under the kettle and boil gently about an hour. A little preserved ginger or
thinly sliced raw ginger root is sometimes an agreeable addition.
Mrs. Cok
UNCOOKED BERRY JAM
Mash the berries until no lumps remain; measure and add the same amount
of sugar as there are berries; let stand until the sugar is dissolved, stirring
occasionally. Put into glasses and set away. You may cover the jam with
paper dipped in alcohol if you wish. Raspberries, blackberries, currants,
loganberries or strawberries may be used.
Mrs. F. G. Sanderson
CONSERVE
4 Ibs. red cherry currants 1 Ib. raisins, (seeded)
4 Ibs. sugar 2 oranges, (sliced)
Cut the oranges into cubes with the peels, mix all the ingredients together
and boil twenty minutes.
Mrs. Koop
ORANGE MARMALADE
(1) Cut the oranges in very thin slices; to one quart of oranges add two
quarts of water and let stand over night; remove all seeds.
(2) Boil briskly till the oranges can be mashed with a fork; remove from
fire and let stand until cold.
(3) Measure, and to every twelve pints add ten pounds white sugar;
boil rapidly until it "jells"; to insure a light color cook in bright tin this time.
Mrs. M. J. Green
WOMAN'S CLUB OF SAN MATEO 91
TOMATO PRESERVE
4 Ibs. green tomatoes, sliced 2 lemons
2 Ibs. sugar 3 or 4 small pieces gingerroot
Cook until rich preserve.
Mrs. Cortelyou
ORANGE MARMALADE
1 doz. navel oranges 4 lemons
8 Ibs. sugar
Do not peel the fruit but slice very thin, rejecting the end slices. Add
eight pints of water and let stand twelve hours; boil the water and fruit
together for three hours; add the sugar and boil one hour.
Mrs. Merk
ORANGE MARMALADE
12 Bitter Sweet oranges, rind of 2 grape fruit; rind of half; juice
half; juice and pulp of all and pulp of all
6 lemons; rind of half; juice and 12 oranges, juice only
pulp of all
Prepare the fruit and allow to stand over night; cook twenty minutes;
add hot sugar and cook until it "jells". The fruit should be weighed before
cooking, and to every pound of fruit allow three-fourths of a pound of sugar.
M. R. T.
SUNSHINE STRAWBERRIES
Equal amount of sugar and fruit; add sufficient water to the sugar to dis-
solve it; let this boil until the syrup will spin a hair; then put in fruit and
boil fifteen minutes; then place fruit and syrup on platters in the sun on a
table in the open air for a day or two until of the proper thickness; put into
jelly glasses; when cool pour wax on top of glasses.
Note : Place table legs in cans of water to keep out ants, and cover platters
with mosquito netting to keep out bugs and flies.
Mrs. Shuman
TURKISH DATES
1 Ib. dates cup sugar
\ Ib. almonds, blanched 1 cup water
1 teaspoon vanilla sugar or one-fourth of a vanilla bean
Remove stones from dates, put in their place half an almond; put sugar
and water on stove to boil, add vanilla sugar or bean, bring to the boiling
92 RECIPES OF THE
point; add the dates, cover saucepan and stand on the back of the stove
until the dates are swollen and soft and the syrup is dark and rich. Serve as
any preserve. These are one of the dainties of all sweetmeats.
M . R. T.
COMPOTE JAM
5 Ibs. stoned cherries \ drawer of loganberries
1 drawer of strawberries Sugar
Boil together the cherries, strawberries and loganberries, stirring occasion-
ally for one half hour, then remove from the fire and measure cup for cup
of sugar and boil ten minutes.
Mrs. Lezinsky
CRYSTALIZED APPLES
Make a syrup of one cup of sugar and a half a cup of water and the juice
and rind of one lemon; peel and quarter six large red -skinned apples; place
them in a Boston bean jar and cover with the syrup; cover closely and bake
for two or three hours. If cooked too rapidly it will become a soft sauce.
The apples should be clear and dark red when done and should not be stirred
during the cooking. Serve cold with cream.
Mrs. R. J. J.
FIG MARMALADE
12 Ibs. figs 6 oranges
12 Ibs. granulated sugar 6 lemons
Pare and slice figs; cut the oranges rather fine; use the rind of two lemons
and pulp of four; let this cook slowly until quite thick and rich; add the juice
of the lemons just before putting in the jars or glasses. This amount makes
eighteen glasses.
Mrs. A. M. E.
WOMAN'S CLUB OF SAN MATEO 93
ies, 3Tam*
Are YOU?
RECIPES OF THE
CHILI SAUCE
24 large ripe tomatoes \ tablespoon allspice
6 bell peppers J tablespoon ground cloves
4 large onions \ tablespoon red pepper
3 tablespoons salt \ tablespoon black pepper
8 tablespoons brown sugar 1 tablespoon English mustard
1 tablespoon cinnamon tablespoon celery seed
6 teacups vinegar
Peel the tomatoes and mix all the ingredients together and boil slowly
two hours.
Mrt. Shoup
CHOW-CHOW
7 Ibs. green tomatoes Vinegar
1 doz. onions 1 Ib. brown sugar
8 or 10 green peppers \ teacup white mustard seed
\ doz. cucumbers \ teacup celery seed
\ pt. salt 1 tablespoon each of cinnamon,
allspice and cloves
Chop the first four ingredients; sprinkle with salt and let stand over night;
in the morning strain, cover with vinegar, let come to a boil, then strain
again. Boil some fresh vinegar with the sugar, mustard seed, celery seed and
spices. When scalding pour over the pickles and set away. Will keep for
months without sealing.
Mrs. Herman*
r
CHOW-CHOW
2 Ibs. green tomatoes \ cup flour
1 cauliflower \ cup English mustard
2 onions \ cup sugar
5 bell peppers 1 teaspoon tumeric
6 cucumbers 2 qts. cider vinegar
Chop the first five ingredients in rather large pieces; put in a brine of
one cup of salt to one gallon of water for twenty-four hours; then scald in
brine and drain. Cook the remaining five ingredients until they thicken
and then put in the first ingredients.
Mrs. Cortelyou
WOMAN'S CLUB OF SAN MATEO 95
CHUTNEY
2 cups sugar 1 cup raisins
1 doz. sour apples 1 pt. vinegar
2 green peppers 1 tablespoon ginger
1 red pepper 1 tablespoon salt
2 small onions 1 cup lemon-juice
J teaspoon red pepper
Put apples, peppers, onions and raisins through the meat-chopper; then add
the vinegar and sugar and boil together one hour; add to this the ginger,
salt, lemon juice and the red pepper and boil another hour.
Mrs. Shoup
GREEN TOMATO PICKLE
Green tomatoes, (sliced) Salt
Onions, (sliced) Vinegar
Mustard to taste Mustard seed
Fill an agate or earthenware dish by arranging two layers of tomatoes
and one of onions; sprinkle each layer with salt; let stand over night; in the
morning drain off about half the water that rises; add vinegar, mustard seed
and mustard (previously mixed); boil from two to three hours, stirring
frequently; when cold seal with paraffin. This recipe requires from five
to six pounds of tomatoes.
TOMATO SAUCE (UNCOOKED)
1 peck ripe tomatoes cut fine 2 tablespoons cloves
4 large red peppers, chopped fine 2 tablespoons black pepper
12 onions, chopped fine 1 tablespoon cayenne
4 stalks of celery, chopped fine 2 cups sugar
4 tablespoons cinnamon 2 cups salt
2 qts. vinegar
Mix onions and peppers with salt, let stand over night and in the morning
drain off the water that rises; add other ingredients and bottle. (Excellent).
TOMATO SAUCE
1 peck ripe tomatoes 8 tablespoons salt
8 large onions 1 tablespoon allspice
^ Ib. green peppers 1 tablespoon cloves
\ Ib. sugar 1 tablespoon ginger
1 qt. vinegar
Chop fine the first three ingredients, then add the remaining ingredients
and boil two hours and seal in Mason jars.
Miss Mary A. Daly
96 RECIPES OF THE
PEACH OR APPLE CHUTNEY
12 Ibs. peaches or apples 1 Ib. green ginger
4 Ibs. brown sugar J Ib. garlic
2 Ibs. Malaga raisins J Ib. mustard seed
1 Ib. salt J Ib. red Chilis
4 bottles vinegar
Slice the fruit and boil in two bottles of vinegar; make the sugar into a
syrup with the other two bottles of vinegar; wash and dry the mustard seed
in the sun; crush the seed slightly, then dry. Throw away the seed of the
Chilis, and grind the remainder, also the garlic and ginger. Grind or pound
them with vinegar. Boil altogether for twenty minutes. (Very good.)
Mrs. A. M. E.
MUSTARD PICKLES
1 qt. large cucumbers 2 qts. green tomatoes
1 qt. small cucumbers 3 heads cauliflower
2 qts. onions 6 green peppers
1 cup salt 1 gal. water
Slice the cucumbers, the onions, tomatoes and cut the cauliflower into
small bits; add to this the chopped green peppers and put altogether into a
stone jar, with a brine made of the salt and water; allow this to stand over
night and in the morning drain the water off, putting on fresh water and cook-
ing until tender, leaving out the small cucumbers. When tender, drain and
add the following dressing: one gallon vinegar, twenty-four tablespoons
dry mustard, four cups sugar, one cup flour, four teaspoons of tumeric. Put
the vinegar on to boil; add to this the mustard, flour, sugar and tumeric wet
with a little of the cold vinegar, then put the boiling sauce over the pickles
and allow them to boil up once and bottle immediately.
Mrs. King
GREEN TOMATO SWEET PICKLE
8 Ibs. green tomatoes, (chopped) 1 qt. vinegar
4 Ibs. brown sugar 1 teaspoon each nutmeg, cloves
and cinnamon
Boil the tomatoes and sugar three hours, then add the other ingredients
and boil fifteen minutes. Keep in a cool place.
Mrs. Doane
WOMAN'S CLUB OF SAN MATEO 97
RIPE TOMATO PICKLES (UNCOOKED)
3 pts. ripe but firm tomatoes, (chopped) \ pt. or more sugar
1 pt. celery, (chopped) \ pt. ripe mustard seed
\ pt. red peppers, (chopped) \ teaspoon cloves
\ pt. onions, (chopped) 1 teaspoon cinnamon
\ pt. salt 1 teaspoon nutmeg
1 pt. vinegar
Mix thoroughly together, let stand a week before using and it will keep
in a crock a year.
Mrs. C. J. Brown
TOMATO CATSUP
Boil sixteen quarts of ripe tomatoes, skins and all; when soft strain through
a colander to remove the skins, using a wooden masher; put on the stove
and boil again; then add one-half cup of salt, one pound of light brown
sugar, one-fourth ounce of cayenne pepper, one and one-half ounces each of
ground allspice, mace and celery seed, one ounce of ground cinnamon; mix
well into the tomato; add one quart of best cider vinegar, mixing well. Pour
this into a sieve that fits over a kettle and let the mixture run through. Boil
until the thickness preferred, adding one-half pint good brandy ten minutes
before the catsup is finished; bottle, seal tight and keep in a cool place.
Mrs. Shuman
GREEN TOMATO PICKLES
1 peck green tomatoes 1 oz. allspice
12 onions 1 oz. ground pepper
Ib. mustard seed 1 bottle mustard
1 oz. cloves 1 Ib. sugar
1 oz. ground ginger Vinegar
Slice the tomatoes very thin; sprinkle with salt and let them remain twenty-
four hours; slice the onions in the same way and at the same time; mix the
mustard seed, cloves, ginger, allspice, pepper, and mustard all well together;
drain the tomatoes; put a layer of these and a layer of onions and spices
alternately in a preserving kettle; add the sugar, cover with vinegar and
boil gently until transparent.
Mrs. Johns
98 RECIPES OF THE
Jfrutt >oup anb Jfrutt
CHERRY SOUP
For one quart of soup pit and crush three cups of cherries; add to them
the juice of one lemon, sugar to taste and a dessert spoon of tapioca or sago.
Simmer thirty minutes with a pint of water; rub smooth through a sieve
and reheat, adding one tablespoon of claret and a pinch of salt; let cool,
then place on ice before serving. Reserve a few stemmed cherries to put in
the soup at the last.
M . R. T.
FRUIT PUNCH
1 qt. water 2 tablespoons sugar
1 heaping teaspoon tea \ pt. pineapple or
2 or 3 lemons (juice and grated \ pt. grape juice
rind) \ pt. strawberries
1 or 2 oranges (juice and \ pt. loganberries or red
grated rind) raspberries
A few slices of bananas
Steep tea as for ordinary use, or add tea, sugar, lemons and oranges to the
water and allow to stand over night; when ready to serve strain and add the
rest of the fruit and a piece of ice. Any of these fruits may be omitted except
the lemons. Loganberry or raspberry jelly will answer in place of the fresh
fruit.
Mra. C. J. B.
RASPBERRY SYRUP
Use about three drawers of raspberries; crush and add one quart of best
claret; keep in a cool place until it ferments; stir each day, strain through a
cloth bag and weigh; to each five pounds of juice add nine pounds of sugar.
Stir thoroughly and let stand over night, then heat very slowly until it
comes to a boil; skim and put in bottles.
Mrs. J. Levy
1 Ib. granulated sugar 1 tablespoon corn-starch
2 qts. red raspberries pt. sherry
Look the berries over carefully and mash; add sugar, and allow to stand one
hour; press through a sieve; heat gradually, stirring frequently, and when
boiling add the cornstarch which has been dissolved in just a little cold water.
Boil five minutes; add half a pint of sherry, remove at once and let cool.
When ready to serve pour it over shaved ice in glasses.
M. R. T.
WOMAN'S CLUB OF SAN MATEO 99
eb jdlebical Recipes for Hfabalite
ARROWROOT BLANCMANGE (U. S. Army Hospital)
Two tablespoons of arrowroot; two-thirds pint of hot water; two
tablespoons of sherry or brandy; two teaspoons of sugar. Mix the
arrowroot into a smooth paste with tablespoons of cold water. Add this
to the hot water. Bring to a boil, stirring constantly till well blended and
free from lumps. Let boil for ten minutes. Add the sugar and sherry or
brandy. Beat up quickly and pour into a bowl or mould to cool. Arrow-
root blancmange may be made with fresh hot milk or condensed milk diluted.
If boiling water is used it causes the starch of the arrowroot, when first
poured in, to form into lumps. Hence it is best to have the water not quite
at boiling point.
BEEF ESSENCE
Cut the lean of beef into small pieces and place them in a wide-mouthed
bottle securely corked, and then allow it to stand for several hours in a vessel
of boiling water. This may be given to infants, who cannot take milk, in
teaspoon doses, and in larger quantities to adults.
BEEF JUICE
Broil quickly some pieces of round or sirloin of a size to fit in the cavity
of a lemon squeezer previously heated by being dipped in hot water. The
juice, as it flows away, should be received into a hot wineglass, and, after
being seasoned to the taste with salt and a little cayenne pepper, taken
while hot.
SAVOURY CUSTARD
Add the yolks of two eggs to a cup of beef tea, with pepper and salt to
taste. Butter a cup or jam pot, pour the mixture into it, and let it stand in
a pan of boiling water till the custard is set.
A GRUEL
Beat an egg to a froth, add a wineglass of sherry, flavour with a lump
of sugar, a strip of lemon peel, and a little grated nutmeg. Have ready some
gruel, very smooth and hot, stir in the wine and egg, and serve with crisp
toast. Arrowroot may be made in the same way.
100 RECIPES OF THE
HOME-MADE LIME WATER
Pour two quarts of hot water over fresh, unslacked lime (size of a walnut),
stir till slacked, let stand till clear and bottle. Often ordered with milk to
neutralize acidity of the stomach.
LINSEED TEA
Whole linseed, white sugar, each one ounce; licorice root, one half ounce;
lemon juice, two ounces. Mix. An agreeable demulcent.
BRAN MUFFINS
1 qt. bran cup molasses
1 pt. white flour 2 teaspoons cooking soda
1 pt. sweet milk 1 teaspoon salt
Mix the bran and white flour and salt. Add molasses in which the cooking
soda has been dissolved, and lastly the sweet milk; bake in a moderate oven
twenty-five minutes.
RICE WATER or MUCILAGE OF RICE
Thoroughly wash one ounce of rice with cold water. Then macerate
for three hours in a quart of water kept at a tepid heat, and afterwards boil
slowly for an hour, and strain. A useful drink in dysentery, diarrhoea, and
irritable states of the alimentary canal. It may be sweetened and flavoured
in the same way as barley water.
WHITE WINE WHEY OR POSSET
To half pint of milk while boiling in a saucepan add one wineglass of
sherry, and afterwards strain through a muslin cloth. Sweeten with pounded
sugar according to taste. A useful diuretic drink in colds and mild febrile dis-
orders. For a child, give a tablespoon every two or three hours.
WINE JELLY (U. S. Army Hospital)
One fourth box of gelatine (one half ounce); one-fourth cup of cold water;
one-half cup of sugar; one-half cup sherry wine; one and one-fourth cup of
boiling water; one small piece of cinnamon. Put the gelatine and cold water
together in a dish large enough to hold the whole mixture. Let it soak for
an hour, then pour the boiling water (in which the piece of cinnamon has been
simmering) over the softened gelatine. Add the sugar and wine, strain
through a clean cloth into a china or granite-ware mould, and cool in a refri-
gerator or a pan of cold water.
Dr. Speigd-Atten
WOMAN'S CLUB OF SAN MATEO
101
MENU
NAMES OF DIFFERENT
COUESES
French English
Huitres Oysters
Soups
WLintt
Hors d'oeuvres Dainty Dish Rhine Wine Green
PROPER
TEMPERATURE OF
CORRECT SERVING GLASSES USED WINES
Sauternes Light Green Slightly cold, 50-55 F.
Sherry Stem Glass, White Slightly cold
Same as Sauternes
Rhine Wine
Clarets
Champagne
Madeira
Burgundy
Green
Pure White
Pure White
Pure White
White
White
Poisson
Releves
Entrees
Entre mets
Sorbet
Roti
Gibier
Froid
Sucres
Fruit et
Dessert
Fromage
Cafe
Sauterne, Rhine Wine and Champagne should be served in native bottles. Sherry,
Claret, Madeira and Port in decanters. Burgundy, native wine in wicker basket.
Sparkling wines in native bottles.
Mary Robinson Thomat
Fish
Removes
Entrees
Vegetables
Punch
Roast
Game
Cold Dish
Sweets
Fruit and
Dessert
Cheese
Coffee
Port Wine White
Cognac etLiq. Small White
Even Temp., 65-75
Very cold or frigid
Even temperature
Slightly warm, 65-70
Slightly warm, 65-70
Even temperature
Slta
Wint*
THE WINES CALIFORNIA MAKES FAMOUS
THE ALTA VISTA WINES are distinctly Californian and are not
masqueraded under a foreign label for selling purposes. They are
known by numbers and named after the district in California in which
the grapes are cultivated. The use of foreign names, such as Sauternes,
Margaux, Chauteau Yquem, etc., apply to that species of vine originally
grown in the mother districts of the Old World, transplanted in those
districts of California where climatic and other conditions are similar.
THE ALTA VISTA WINES sell on their superior California merit.
Sauternes (still or sparkling), Sherry,
White Wine, Clarets, Burgundy, Port
and Sparkling Moselle
ALTA VISTA WINES CO.
Main Office, 112 Tenth St., San Francisco
Phones, Market 2836, Home J2836
102 RECIPES OF THE
SCHILLING'S BEST BAKING POWDER
Is Recommended
For Its Purity
WOMAN'S CLUB OF SAN MATEO 108
INDEX
Pages
Soups 1- 5
Sweet and Savory Salads 6-12
Salad Dressing and Relishes 13-14
Meats 15-19
Poultry and Game 20-23
Pish 25-27
Vegetables 28-32
Entrees 33-40
Breads 41-45
Cakes and Cake Fillings 46-57
Cookies 58-61
Pies 62-65
Hot Desserts 66-70
Cold Desserts 71-74
Frozen Desserts 75-77
Sandwiches 78-80
Chafing Dish Recipes 81-85
Confections 86-89
Jellies, Jams and Marmalades 90-93
Pickling 94-97
Fruit Soups and Fruit Punches 98
Tried Medical Recipes for Invalids 99-100
Correct Way of Serving Wines 101
ADVER TI SEMEN TS
105
Phone Baskette
He has it
He will deliver it right at once
Anything you could possibly want
Anything that an up-to-date drug store should have
If it's your prescription he will call for it.
Baskette Drug Co. , Inc.
156 B Street, San Mateo, Cal.
Phone
One-One
BRIDGE,BEACH&CO
"SUPERIOR"
To get the best results from these recipes, use a
Bridge, Beach or
Majestic Range
ASK YOUR NEIGHBOR ABOUT THEM
Wisnom-Bonner
Hardware Company
2nd Ave. and A St., San Mateo
Phone 347
Electric Fixtures
Electric Signs
J. A. FOSTER
Contracting Electrician
Electrical Work in all its branches
Agent for Reliable Gas Appliances
Phone San Mateo 412 232 Second Avenue
106
ADVER TI SEMEN TS
Phone San Mateo 145
Wm. H. Cone
Real Estate and Fire Insurance
Agent for
Highland Park, El Cerrito Park, Taylor Addition
Bowie Estate Company Lands
208 B STREET
SAN MATEO
Alt's Shoe Parlors
E.H.ALT, Proprietor
High-Grade Shoes
A Specialty
Sole Agency for the
Nettleton and Walk-Over Shoes
139 B Street
San Mateo Phone 836
Furniture of Quality
Upholsterers
Frederick Smith ^^
Domestic
and
Imported
Hangings in
Cretonnes
Papers
to match
Furniture Co.
Carpets, Rugs,
Matting and Linoleum
Bedding
300-302 B St. Corner Third Ave.
SAN MATEO
Cabinet
Makers
Polishers
and
Carpet
Layers
at your service
ADVERTISEMENTS 107
The undersigned supplies service to San Mateo, Burlingame and
vicinity. We wish to increase our sales
^^ ^^ and are prepared to render good service
\ at as reasonable a price as local condi-
jjj ~~\ A""^ tions will allow. We endeavor to give
^L "^MT ^-*B ^^^ consumers' wants courteous and prompt
^^k^^JH ^ Mj L^l attention. We wish their friendship and
support and we solicit the patronage
of every resident of San Mateo
and Burlingame
United Gas and Electric Co.
San Mateo Lumber Co.
Building Materials
"C" Street and First Ave.
SAN MATEO CALIFORNIA
J '. F. McGOWAN & CO., try to be progressive in
Plumbing, Heating, Tinning
By our system of connecting boilers and ranges you get instantaneous hot water.
We repair French ranges, we regulate your gas stoves so they burn air, and
make no soot or odor. We stop the odor of sewer gas, so you can smell the fry-
ing onions, and stop your faucets from pounding and singing so you can hear
the fire burning, or tea-pot boiling. Phones 778 and 779, 210 1st Ave., San Mateo
Buy
San Mateo Creamery Butter
Then you are sure you get the
Freshest and Finest in Town
CHURNED DAILY
San Mateo Creamery Opposite S. P. Depot
108 ADVER TISEMEN TS
Wilson, Ross & Co.
Inc.
Wholesale and Retail Dealers in
Hay, Grain, Coal, Wood
Agents Union Ice Co.
First and Railroad Avenues 220 Middlefield Road
SAN MATEO, CAL. BURLINGAME, CAL.
Phone 64 Phone 305
Everything- Good to Eat and
Drink can be had at
Lorton & Morken Co.
Burlingame
Phone 492 Haviland Ware and Cut Glass
Jas. W. Pengelley, Mgr. Phone 254 Ernest Wilson
If it's in the Candy line
Wilson has it!
Looking for a sundae fine ?
Wilson has it!
Or if you wish to both combine
And take your friends on sweets to dine
And feast on ices superfine
Wilson has it!
144 B Street San Mateo, California
ADVERTISEMENTS 109
A Few Recipes Not Heretofore Mentioned
How to get a picture framed
Take it to JOHNSTONE- JONES
How to subscribe for a paper or magazine
Go ask JOHNSTONE- JONES
How to get stationery of all kinds
Buy it from JOHNSTONE- JONES
How to find JOHNSTONE- JONES
Go to 310 Second Ave., San Mateo
New California Market
Cor. Burlingame Ave. and Middlefield Road.
Dealers in Choice Quality
Beef, Mutton, Lamb, Veal, Pork, Ham
Lard, Fish and Poultry
ORDERS CALLED FOR AND DELIVERED Phone 650 Burlingame
Brown's Garage
C. J. Brown, Proprietor
Automobiles Repaired and Supplies Furnished
350 B Street Phone Mateo 57
Press of
Sunset Publishing House
San Francisco
