San Anselmo
Cook-Book
BY THE LADIES OF
Saint Anselm's Church
SAN ANSELMO, CALIFORNIA
1908
ADVERTISEMENTS
BEAUTIFUL
ESCALLE
PARK
Take
Your families to this
Park on the hillside op-
posite Escalle Station.
Grounds
Newly cleared, trees
trimmed, and winding
trails laid out. ::
See
The tunnel; when tired
rest on one of the nu-
merous rustic seats and
enjoy one of the most
magnificent and most
Escalle, picturesque views in all
Co. Marin.
SPECIAL
ATTENTION
Is called to the advertisements
which, appear in this book. They
have aided materially in defraying
the cost of publication. These ad-
vertisers are all personally known
by the committee who secured their
adds., and are worthy of patronage;
and it is earnestly requested by the
ladies connected with the publica-
tion of this work that it be given
them on every possible occasion.
San Anselmo
Cook- Book
BY THE .
Ladies of Saint AnselirTs
Church
/San Anselmo, California
1908
Cat for Agrtc. library
52
CONTENTS L> ^'
Pages.
Beverages 145 to 1-18
Bread, Biscuits, etc 7 to 14
Cakes .103 to 128
Candies 151 to 154
Cheese Dishes 77 to 78
Eggs 15 to 18
Entrees 67 to 76
Fish 43 to 50
For the Nursery 163 to 164
For the Sick 155 to 162
Icings and Filings 129 to 130
Ices and Frozen Desserts 131 to 132
Meats 51 to 60
Miscellaneous 165 to 168
Pickles, Jellies and Preserves 135 to 144
Pies and Pastry 95 to 102
Poultry , 61 to 66
Puddings and Desserts . 79 to 94
Salads 25 to 32
Sandwiches 149 to 150
Sauces 133 to 134
Soup 19 to 24
Vegetables . , . . 33 to 42
642
Bread, Biscuits, Etc.
Bran Bread One pint of table bran, one pint of
graham flour, two cups of sour milk, one teaspoonful of soda
and one teaspoonful of salt. Bake slowly for two hours in
a loaf.
Boston Brown Bread No. 1 Mix and sift together one
cup of rye meal, one cup of corn meal, one cup of graham
Hour, one teaspoonful of salt, two cups of sour milk, three-
fourths of a tablespocfiful of soda and throe-fourths of a cup
of molasses. Mix well. Turn into a well-buttered mold,
two-thirds full. Fit on a well-buttered cover and steam three
and one-half hours. Turn onto a dish and let stand in a
hot oven for a few minutes before serving.
Mrs. C. R. Gagan.
Boston Brown Bread No. 2 One and one-half
nips of corn meal, two-thirds of a cup of Hour, one and one-
half i-ups of sour milk, two-thirds of a cup of sweet milk,
one-half cup of molasses and one heaping teaspoonful of
s<>da. Salt. Steam four hours. This is a real good recipe.
Mrs. S. E. Allen.
Corn Bread One cup of corn meal, one cup of flour,
one-half cup of granulated sugar, one cup of sour cream, one-
half teaspoonful of soda, and one-half teaspoonful of salt.
Add all together and stir until thoroughly mixed. Bake
in one layer mold ; oven moderate. Will bake in from fifteen
to thirty minutes.
Brown Bread No. 3 Three cups of graham flour,
two cups of corn meal, three cups of sour milk, one cup of
syrup, one talilespoonful of salt, two teaspoonfuls of soda;
mix well, put in mold and steam three hours.
Mrs. N. J. II.
Gingerbread No. 1 One cup of suirar. one cup of
butter, one cup of molasses, three cups of flour, one teaspoon-
ful of ginger, one teaspoonfu] of cinnamon, three eggs, one
teaspoonful of soda and one cup of sour milk.
Mrs. R. Leach.
RECIPES FOR COOKING
Gingerbread No, 2 Six cups of flour, three cups
of molasses, one cup of cream, lard or butter, six eggs well
beaten, one teaspoonful of saleratus, two teaspoonfuls of
ginger. Bake in long pan in moderate oven about fifty
minutes. Mrs. N. J. H.
Gingerbread No. 3 One-half cup of brown sugar,
one-half cup of molasses and one-fourth cup of shortening;
set same to boil; then two cups flour, one-half cup of sour
milk, one egg, one small teaspoonful of soda ; spice to taste.
Mrs. M. E. Baright, Larkspur.
Graham Bread No. 1 Two and one-half cups of
boiling water, one-third of a cup of molasses, one-half tea-
spoonful of salt, three cups of graham flour, three cups of
white flour and one yeast cake dissolved in a quarter of
a cup of lukewarm water, or a cup of homemade yeast.
Mrs. C. R. Gagan.
Graham Bread No. 2 Two cups of graham flour,
two-thirds of a cup of syrup, two-thirds of a cup of sweet
milk and one teaspoonful of soda dissolved in boiling water ;
steam for three hours. Mrs. W. Moore, S. F.
Baked Indian Bread One cup of molasses, three
cups of flour, two cups of sour milk, four cups of sweet milk,
five cups of meal, one tablespoonful of salt and one table-
spoonful of soda ; bake two hours. Mrs. P. A. M.
Raisin Bread One cake of compressed yeast, one
quart of liquid (milk and water) lukewarm, one-half pound
of seeded raisins, one-fourth pound of currants, one level
tablespoonful of salt, three level tablespoonfuls of sugar, one
heaping teaspoonful of cinnamon and one heaping table-
spoonful of butter. Cream butter and sugar together ; add
salt and cinnamon, then the liquid into which the yeast has
been dissolved ; add enough flour to make a stiff batter, so
stiff it cannot be beaten with a spoon. When all is thor-
oughly mixed turn into a well-greased baking pan; let rise
till light (from three to five hours), and bake one hour in
well heated oven. Mrs. II. Coulter, Sausalito.
Scotch Shortbread Two pounds of flour, half a
pound of lard, half a pound of butter, half a pound of pul-
RECIPES FOR COOKING
Coutts-Meyer Furniture Co., For car P ets and
SAN RAFAEL, CAL.
verized sugar; have butter and lard about summer heat.
Take all the flour but about one-half cupful on the baking
board, mix with sugar, make a hole in the middle and put
butter and lard in ; then mix in gradually with hands, knead-
ing hard ; roll out on remaining flour on paper, and bake in
three cakes half an inch thick. Bake in a rather slow oven.
The baking is the thing ; it should take twenty-five or thirty
minutes. Leave in pan until cold. Mrs. R. Leach.
Biscuits No. 1 One quart of flour, two teaspoonfuls
of baking powder and one-half a teaspoonful of salt; sift
well together: add one tablespoonful of leaf lard and one
and one-half cups of milk. Bake about twelve minutes.
Mrs. N. Jones, San Anselmo.
Butter Biscuit One quart of flour, one-half a cup of
lard, three teaspoonfuls of baking powder. Mix quite soft ;
bake in shallow pan slowly for about fifteen minutes. Do
not grease the pan.
Steamed Bread One and one-half cups of corn
meal, one cup of flour, one-half cup of syrup, one and one-
half cups of sour milk and one-half teaspoonful of soda ; salt
to taste. Steam two hours. Mrs. R. T. McGregor.
Biscuits No. 2 One cup of flour, one teaspoonful of
baking powder, one-half of a teaspoonful of salt and enough
milk to mix for rolling out ; put a teaspoonful of lard or but-
ter in pan on stove to melt ; turn biscuits into this and bake
in hot oven. Mrs. X. J. H.
Sour Milk Biscuit Take a scant quart of flour,
two teaspoonfuls of soda, two teaspoonfuls of cream tartar
and a little salt ; sift all together twice ; add one tablespoon-
ful of lard and one pint of sour milk.
Mrs. W. Moore, S. F.
Southern Batter-Bread or Egg Bread Two cups of
white Indian meal, one cup cold boiled rice, three
ggs well beaten, one tablespoonful of melted butter, two
and a half cups of milk, or enough for soft batter, one tea-
10 RECIPES FOR COOKING
spoonful of salt, a pinch of soda. Stir the beaten eggs into
the milk, then the meal, salt, butter ; last of all the rice. Beat
well three minutes, and bake quickly in shallow pan.
Mrs. P. A. M.
Zweibach This is often recommended by physicians
for young children, and also for convalescents. Dissolve
two yeast cakes in one-half cupful of scalded milk, and when
lukewarm add one-half teaspoonful of salt and one cupful
of bread flour. Cover, and let rise until very light, then add
one-fourth of a cupful of sugar, one-fourth of a cupful of
melted butter, three unbeaten eggs and flour enough to
handle. Shape the same as finger rolls and place close to-
gether on a buttered sheet in parallel rows two inches apart.
Cover, again let rise and bake twenty minutes. When cold
cut diagonally in half inch slices and brown evenly in a slow
oven.
To Shape Biscuit as Finger Rolls Shape round biscuit
and roll with one hand on a part of the board where there
is no flour, until of the desired length, care being taken to
make smooth, of uniform size and round at the ends.
Muffins No. 1 One cup of sugar, half a cup of butter,
two eggs, one scant cup of milk, three cups of flour, three
teaspoonfuls of baking powder; cream, sugar and butter;
add eggs well beaten, then milk, flour and baking powder;
add baking powder to flour and sift twice. This makes
eighteen muffins. It also makes a nice layer cake with
flavoring added. Miss J. Lawrence, S. F.
Muffins No. 2 One pint of flour, one cup of milk, two
eggs, two teaspoonfuls of baking powder and butter the size
of an egg. Beat the yolks of eggs with butter, then add
the whites well beaten. Sift baking powder with the flour;
mix all together into a batter. Bake in muffin pans.
Breakfast Muffins Set a rising as for bread, over night.
In the morning, early, warm a pint of milk and beat into the
dough sufficient to make it as for ordinary muffin batter;
beat well for five or ten minutes and set to rise for breakfast.
Bake in rings on a very hot griddle, and turn frequently, to
prevent burning.
RECIPES FOR COOKING 11
Corn Muffins Two eggs and two tablespoonfuls of
sugar beaten together; add one and one-half teacupfuls of
corn meal, two cups of flour sifted with two teaspoonfuls of
baking powder, and lastly add a tablespoonful or two of."
melted butter. Mrs. P. J. Haggarty.
Date Muffins Mix and sift half a cup of sugar, one and
one-half cups of whole wheat flour, two teaspoonfuls of bak-
ing powder and one-half a teaspoonful of salt. Beat yolks
of two eggs until thick ; add one cup of milk ; mix thorough-
ly, then add two tablespoonfuls of melted butter and the
whites of two eggs beaten stiff; fold into mixture one-half
a cup of dates stoned and cut into small pieces and floured.
Bake in gem pans twenty-five minutes.
Mrs. A. Moore, San Francisco.
. Graham Muffins One quart of graham flour, one table-
spoonful of baking powder, two tablespoonfuls of sugar, a
little salt, one-half teaspoonful of butter, two eggs and
enough milk to make a good batter. Bake in a small pan
in hot oven.
Oatmeal Muffins One cup of oatmeal, one and one-half
pints of flour, one teaspoonful of salt, two teaspoonfuls of
baking powder, one teaspoonful of lard, two eggs and one
pint of milk. Sift together the oatmeal, flour, salt and
powder; rub in the cold lard; add beaten eggs and milk;
mix smoothly into batter, rather thinner than cup cake; fill
muffin pans two-thirds full; bake in good hot oven for fifteen
minutes. Serve at once.
Flour Griddle Cakes Make a thick batter with one
quart of sour milk and flour. Let it stand over night and
in the morning add two well beaten eggs, salt and a teaspoon-
ful of soda dissolved in a tablespoonful of warm water. Bake
immediately.
Flannel Cakes Without Eggs Two cups of white Indian
meal, two quarts of milk, one-half cup of yeast, flour for
good batter, boiling water, a little salt. Scald meal with
a pint of boiling water; stir in the milk, and strain through a
colander ; then add the flour and yeast ; cover and let the
batter stand until morning. Salt, and if at all sour, stir in.
a little soda. Mrs. P. A. M.
12 ADVERTISEMENTS
A. Bracker, Mgr. Phone Suburban 1 2
San Anselmo
Meat Market
Dealer in
All Kinds of Fresh
and Salt Meats
'Only First Class Meats San Anselmo, Cal.
.C. Mingst F. Vonderheide
Vonaerneiae
Mingst
Dealers in
Fancy Groceries, Wines
and Liquors
Ross Avenue Telephone
'San Anselmo, Cal. Suburban 14
RECIPES FOR COOKING
Bran Gems. Two cups of bran, one cup of flour, one
cup of sweet milk, one teaspoonful of yeast powder, one egg
and one tablespoonful of melted butter added last. Put in
hot gem tins and. bake.
Gems Two eggs well beaten, about two tablespoonfuls
of sugar, one teaspoonful of salt and one and one-half cups
of sifted flour with a heaping teaspoonful of baking powder;
beat well and add a cup of milk and a tablespoonful of
melted butter. Bake (in warm, greased gen pans) about
ten minutes. Mrs. N. J. H.
Rice Pancakes Beat two eggs into about a cupful of
cold boiled rice, add a tablespoonful of sugar, a little salt,
about three tablespoonfuls of flour, or just enough to hold
rice, and three-fourths of a cup of milk. Fry in drippings
or lard on hot pan. Mrs. N. J. H.
Rolls One pint of milk, three large spoonfuls of melted
butter, a little salt, two tablespoonfuls of yeast, the whites
of two eggs and the yolk of one. Mrs. Briggs, S. A.
Cinnamon Egg Toast Toast bread and dip into well
beaten egg, then fry in butter and dust with sugar and cin-
namon; serve hot, well buttered Mrs. N. J. H.
French Toast Make a batter of two eggs, one-half of a
cup of milk, a pinch of salt and a teaspoonful of corn starch.
Dip thin slices of bread in batter and fry brown in a well
buttered frying pan. Mrs. Arthur L. Silling.
Strawberry Toast One-third of a cup of butter and one
cup of sugar, creamed together, and well mixed with one
quart of strawberries cut up with a knife. Pour the whole-
over slices of French toast in a platter. Serve hot.
Mrs. A. L. Silling
14 RECIPES FOR COOKING
Creamed Eggs '(President McKinley's favorite dish)
Melt some butter in a saucepan ; when melted add onehalf
teaspoonful of Tobasco sauce, same quantity of salt, pepper
and nutmeg are added; two pints of cream are then poured
into the pan; then the whole is carefully stirred until it
comes to a. boil ; then the eggs are poached in the boiling
cream. (It must be cream, remember, not milk.) Serve on
toast. Mrs. P. A. M.
Omelet Separate three eggs; beat whites to a stiff
froth; beat yolks. Heat half a cup of milk to it; add one
teaspoonful of cornstarch or flour ; then stir in the yolks and
add lightly the whites of the eggs. Put a good-sized piece
of butter into a frying pan. When hot pour in the mixture,
cover and cook from five to seven minutes ; when set remove
the cover and place pan in oven to brown the omelet. Serve
on hot platter.
A Delicious Omelet To make. a dainty_omele_t requires
care in the details of mixing the ingredients. The follow-
ing of these directions closely will result in a rich golden
sponge instead of the usual thin, feathery mass. Fresh
eggs are absolutely essential. Take four eggs, four table-
spoonfuls of water, one-eighth of a spoonful of white pepper
and salt. Separate the eggs and beat the whites to a stiff
froth ; beat the yolks, add the water and beat again. Put
one tablespoonful of butter in a frying pan and while it is
heating carefully stir the yolks into the beaten whites, add-
ing the seasoning. Pour into the hot frying pan and when
the underside is a delicate brown place in a hot oven to set
the top. The moment it is done loosen the edges from the
pan with a knife, fold over and serve qn a hot platter garn-
ished with sprigs of parsley and delicately cut and fried
slices of bacon. Never beat and mix the eggs and allow
them to stand for even five minutes before cooking. Do.
not slam the oven door shut, for the jar will cause the omelet'
to fall. To make fancy omelets spread the top, before fold-
16
ADVERTISEMENTS
Tillmann & Bendel
Wholesale Grocers
Manufacturers, Tobacconists, Liquor
Merchants, Importers, Exporters and
Distributers : : : :
Front and Vallejo Sts.
San Francisco - California
Ferris Hartm John D. Schroeder
Telephone Main 18
Schroeder-Hartman Co..
IMPORTERS
Wholesale and Retail Wine and
Liquor Merchants
703 FOURTH ST.
San Rafael, CaL
Phone Main 44 C. H. Keyes, Pf op.
San Anselmo Fruit and
Poultry Market
Fruits, Vegetables, Poultry, Etc.
Fresh Fish Every Friday
Cheda Bldg. San Anselmo, Cal-
Electric Wiring
a Specialty
Phone S. R,
2201
G. W. FOX
Marin Electric Wo^ks
Gas and Electric Fixtures
Motors, Generators, Etc.
Every description of Electric Work
710 Fourth St.
San Rafael, Cal.
DRINK
Tamalpias Mineral Water
-AND-
Borello Bros. Soda Water
Phone San Rafael 4901
First and Hayes Sts. San Rafael
John Lafargue, Mgr. Phone Main 17
Lafargue French
Laundry
Offices: 623 Fourth St.
and 614-616 Third St.
SAN RAFAEL - CALIFORNIA
Levaggi, Granucci & Co.
Importers of the
Purest Olive Oil
G =5
412 to 420 Front St. Near Clay St.
San Francisco, - California
Saddle Horses Stylish Turnouts
Four-in-hands
Marin County Stables
D. R. Geary, Prop.
Special attention to Bearding and
Transient Horses
Opposite Court
House
Phone Main 215
San Rafael, Cal.
BEGLEY BROS.
BUTCHERS
Nothing but Choicest Meats kept.
Phone San Rafael 109
Second and B Sts.
San Rafael
_GO TO
Mrs. Needhams
FOR
Johnson's Fine Ice Cream
San Anselmo
CALL ON THE ICEMEN AT
Marin Co. Ice
Company
B and Julia Sts.
San Rafael
Phone Main 97 Opp. Court House
W. Grandjean & Co.
Successor to San Rafael Creamery Co.
Butter, Eggs, Milk and Cream
525 Fourth St., Opp. Courthouse
San Rafael, Cal.
Branch Creamery San Anselmo.
Telephone Sub. 43
RECIPES FOR COOKING 17
ing, with finely chopped chicken, ham, parsley, creamed peas
or jelly.
Ham Omelet Chop bits of cold ham finely ; season with
butter, pepper and salt ; beat two or three eggs and stir with
them over a good fire. Pieces of beef may be used in the
same fashion. Mrs. Richard Leach.
Eggs Spanish Style No. 1 Take firm, fresh tomatoes of
good size ; cut off the top and scoop out enough of inside to
contain an egg. Crack an egg carefully into the tomato with-
out breaking yolk. Season with salt and pepper and a little
butter and put in oven. When the egg is cooked the tomato
will be cooked also. Mrs. G. Faubel, S. F.
Spanish Eggs No. 2 For this dish there will be required
six eggs, one large raw tomato, one generous tablespoonful
of butter, one level teaspoonful of salt, one-fourth of a tea-
spoonful of pepper and a slice of onion. Rub a slice of
onion over the inside of the frying pan. Pare the tomato
and cut ii into bits; then put it into the frying pan, with the
butter, and cook for five minutes, stirring occasionally. Beat
the eggs well and at the end of five minutes put them into
tlie pan with the salt and pepper. Stir constantly until the
eggs begin to thicken like scrambled eggs; then pour the
mixture into a warm dish and serve at once. M. P.
Stuffed Eggs No. 1 Boil quantity of eggs needed fifteen
minutes, then remove shells. Cut in halves and remove
yolks ; slice a little off of bottoms so they will stand in plat-
ter. Mash yolks, then add chopped parsley and one tea-
spoonful of mustard, one teaspoonful of oil, one teaspoonful
of pepper, salt and little vinegar; then fill the whites with-
this. Mrs. P. J. Haggarty.
Stuffed Eggs No. 2 Take hard boiled eggs and cut
lengthwise ; take yolks and mash them ; add salt, pepper and
some olives cut fine ; mix all together with mayonnaise dress-
ing. Fill whites with mixture and put together with tooth-
picks. W. L.
18 RECIPES FOR COOKING
SOU PS
A Good Soup for Friday One bunch of French carrots,
three medium sized onions and one handful of minced pars-
ley. Boil two hours, then strain ; add one cup of good milk
to the liquid and one tablespoonful of butter, pepper and
:salt. If thick soup is desired a little flour can be mixed in
the milk and boiled in the stock, or a few of the carrots can
be mashed and added t3 the liquid.
Mrs. H. Coulter, Sausalito.
Asparagus Soup Take water -that asparagus has been
boiled in and thicken with flour to make it creamy; add a
-cup of milk and a lump of butter. Cream of celery soup
.and cream of onion soup may be made in the same way.
Mrs. G. B. Hund.
Barley Soup After washing the soup meat put it into
the stewpan, just cover with water and take off the scum
when it rises. Wash and pick over half a pound of pearl
barley; put this with the meat, and a small onion peeled and
cut in small pieces; flavor with catsup; add a little pepper
and salt ; add a little more water, and cook until the barley
is soft. You may add any vegetables liked; celery root
gives a good flavor to any soup. Cook the barley about an
hour and a half.
Clam Soup Boil one quart of clams in the shell, or one
pint of opened clams. Strain the clam water ; heat one pint
of milk, thicken with two tablespoonf uls of cracker crumbs ,;
-flour or corn starch. Add the clam water to thickened milk
.and season with pepper and butter. G. H.
Cracker Soup For Invalids Pour very hot milk over
.--". bowl of crackers, season with butter, salt and pepper.
Mrs. P. A. M.
Cream of Asparagus Soup Three pounds of asparagus ;
ut off tips ; cut up stalks in small pieces and boil gently for
a couple of hours in three pints of water with onion, bay
leaf and salt and pepper to taste; strain through colander;
20 RECIPES FOR COOKING
add one quart of milk and thicken with one heaping table-
spoonful of flour blended with one tablespoonful of butter;
add green tips and cook gently fifteen minutes ; stir in beaten
yolks of two eggs and serve. Mrs. Richard Leach.
Cream of Celery Soup Cook one head of celery stalks
and light leaves in a pint of water for forty-five minutes.
Mash the celery and put through a puree strainer; add a
pint of scalded milk and thicken with a tablespoonful of
flour mixed with a little cold milk; add two tablespoonfuls
of butter ; salt and pepper to taste and simmer ten minutes.
Just before serving add a cupful of whipped cream w r ith
small pieces of browned croutons. Mrs. Will Larkins.
Excellent Cream of Tomato Soup Boil twelve ripe to-
matoes or use one can of tomatoes ; strain and -add one onion,
one bay leaf, a dash of cayenne or two red pepper pods and
two cloves; simmer half an hour and add a heaping table-
spoonful of flour blended with a tablespoonful of butter;
then put in a quarter of a teaspoonful of bicarbonate of
soda, and while foaming add three pints of scalding milk and
one teaspoonful of chopped parsley. Serve at once.
Mrs. R. Leach.
Family Soup Take a piece of beef shin, a veal bone,
three mutton shanks, a small piece of liver, one onion, two
cloves, bay leaf, a half bunch of French carrots, one turnip
sliced, half a can of tomatoes, three small red peppers and
salt to taste; add five quarts of cold water. Simmer slowly
several hours; strain and serve.
Potato Soup Take ten small potatoes; boil and mash;:
to a quart of milk add one-fourth of a pound of butter; pep-
per and salt to taste ; boil ; then thicken with a tablespoonful
of flour ; flavor with celery ; watch carefully that it does not
get too thick. Mrs. P. A. M.
Spring Soup Boil one cup of peas, one cup of asparagus-
tips and half a cup of carrots in separate waters, until ten-
der ; drain and set aside to add to the soup. Put all together
the liquor in which the vegetables were cooked, and add
enough boiling water to make a quart ; in this cook for fif-
teen minutes two stalks of celery, two green onions and a
small sprig of parsley; strain, return to the fire; add one
RECIPES FOR COOKING 21
Coutts-Meyer Furniture Co.
SAN RAFAEL, CAL. matting
pint of scalded milk, a teaspoonful of salt and draw the
saucepan to the back of the stove. Beat the yolks of two
_ _> : add half a pint of cream : dilute with a little of the hot
soup, and stir into the rest of the soup. Do not allow it to
boil after adding the eggs or it will curdle. Add the pre-
pared vegetables and a teaspoonful of finely minced chervil.
Serve at once. G. H.
Tomato Soup No. 1 Put three pints of tomatoes, stewed,
strained and sweetened, to two quarts of beef stock; add
an onion; salt and pepper. Mrs. P. A. M.
Tomato Soup No. 2 One can of tomatoes, one pint of
milk, one pint of boiling water, half a teaspoonful of salt,
quarter of a teaspoonful of pepper, butter size of a walnut.
Boil tomatoes soft, about half an hour ; strain through sieve,
pouring water through to prevent waste; return to stove;
let it come to a boil : stir in a little soda, then add milk and
seasoning; put the butter in when read}' to serve.
Tomato Soup No. 3 Put a can of tomatoes, a slice of
onion, a bay leaf and a blade of mace to simmer for ten min-
utes. Put a quart of milk into a double boiler; when hot
add two tablespoonfuls of butter and three of flour rubbed
together. Cook until smooth and thick; add a teaspoonful
of salt and a saltspoonful of pepper; strain the tomatoes;
r.dd half of a teaspoonful of baking soda; stir and add the
milk. Serve at once. Mrs. G.
Turnip and Rice Soup Peel and wash as many turnips
as desired and put them in a granite kettle with a lump of
butter and sufficient water to allow them to simmer gently
until tender. Pass through a fine sieve ; return to the kettle ;
add a pint of milk and one-half cup of cold boiled rice ; sea-
son with salt, pepper and a pinch of sugar; let simmer for
twenty minutes and then add a cup of cream.. Serve on
croutons. Mrs. M. Briggs, S. A.
White Wine Soup Boil one chicken and a piece of veal
down to, two quarts of stock ; season with a small piece of
22 ADVERTISEMENTS
Phone Suburban 12 Reasonable Prices
San Anselmo Fruit Market
D. Antone, Proprietor
Fresh Fruits, Vegetables, Poultry, Olive Oil, Italian Paste
Fresh Fish on Fridays
Opposite Station San Anselmo, Cal.
PIONEER BILLIARD PARLOR
Col. J. B. Stubbs, Prop.
FINE CIGARS AMP TOBACCO
Ross Avenue San Anselmo
San Anselmo Nursery
B. BRENNFLECK, Manager
I keep constantly on hand a large stock
of Roses, Ferns and Palms, guaranteed
Excellent Value :: :: :: ::
JOHN McNABOE P. A. BUCKLEY
BUCKLEY & CO,
LARKSPUR, MARIN, CO.
Choicest Teas and Coffees, Family Wines
and Liquors, Fresh Ranch Eggs and Fancy Staple and FattCV
Creamery Butter a Specialty, Cooked Meats r>nt\f>mmmmi^
and Delicacies. GROCERIES
Main Stores 1895, 1897, 1899 UNION ST, SAN FRANCISCO
TELEPHONE ESCALLE POSTOFFICE LARKSPUP
LIMERICK INN
AT
Escalle's Summer Gardens
Lunches of all Kinds N BIEGEL, Proprietor
RECIPES FOR COOKING
carrot and of turnip, and put away to cool. In the morning,
remove the grease. Then take one quart of milk, some cream
if possible, one teaspoonful of mace and heat to boiling point.
Mix together two tablespoonfuls of butter and two table-
spoonfuls of flour, and add to milk, slowly. When ready to-
serve put milk and the stock together and let them come to
a boil. Put in a tureen the yolks of three eggs beaten light-
ly, one-half cupful of sherry wine, one teaspoonful of celery
salt, and salt and pepper to taste. Pour soup over this,
which will make it foamy. Mrs. Briggs.
German Noodles One cup of flour, two eggs, about one-
tablespoonful of milk and a pinch of salt. Mix, roll out
and let partly dry; then roll and cut very fine. Set away
to dry thoroughly before using. Mrs. G. Faubel.
Noodles for Soup Beat one egg lightly; add a pinch of
salt and flour enough to make stiff dough : roll out into a very
thin sheet ; dredge with flour to keep from sticking, then roll
up tightly. Begin at one end and shave down fine like cab-
bage for slaw.
24 RECIPES FOR COOKING
SALADS
To make salad dressing, says the proverb : "Four persons
are wanted A spendthrift for oil, a miser for vinegar, a
counsellor for salt and a madman to stir it up."
Mrs. P. A. M.
Boiled Salad Dressing One egg well beaten, three tea-
spoonfuls of sugar, three tablespoonfuls of water, three table-
spoonfuls of vinegar, a pinch of mustard dissolved in water,
a pinch of salt, one tablespoonful of butter and half of a
teaspoonful of corn starch. Boil until thick.
Cream Dressing One-half of a tablespoonful of salt,
one-half of a tablespoonful of mustard, one-fourth of a table-
spoonful of sugar, yolks of three eggs beaten, two and one-
half tablespoonful of melted butter, one-fourth of a cup of
vinegar and three-fourths of a cup of cream. Mix ingredi-
ents in order given, adding the vinegar very slowly. Cook
over boiling water, stirring constantly until mixture thick-
ens; strain and cool. Miss Laura Harris.
French Mayonnaise Yolks of two eggs, one tablespoon-
ful of vinegar, juice of one lemon, one-half teaspoonful of
salt ; beat until stiff enough to drop from beater ; one pint
of olive oil to be added, a few drops at a time, while beating.
This will keep for a week if kept in a cool place and well
covered. Mrs. O. Sirard.
Mayonnaise Salad Dressing The yolk of one egg, raw ;
stir into this all the olive oil it will hold, in as fine a stream
as possible. Season with lemon juice, cayenne pepper, salt
and mustard.
Parisian Salad Dressing Mix one-half of a cupful of
olive oil, five tablespoonfuls of vinegar, one-half of a tea-
spoonful of powdered sugar, one tablespoonful of finely
chopped Bermuda onion, two tablespoonfuls of finely
chopped parsley, one teaspoonful of salt, four red peppers
and eight green peppers. Cover and let stand for one hour.
Then shake and stir vigorously for five minutes. The red
26 RECIPES FOR COOKING
and green peppers are the small ones found in the pepper
sauce, which may be bought at all first-class grocers.
M. H.
Salad Dressing Five even teaspoonfuls of mus-
tard, four teaspoonfuls of sugar, one small teaspoonful of
salt and four tablespoonfuls of olive oil. Beat these
thoroughly, then add four well-beaten eggs, twelve table-
spoonfuls of milk, and seven tablespoonfuls of vinegar ; cook
in double boiler until creamy, stirring well; when taken off
fire, stir a little more to keep from curdling. Will keep if
kept air tight. Mrs. N. J. H.
Sarah-lad Dressing We call it Sarah because we are
not familiar enough to say Sail One teaspoonful of mustard,
two teaspoonfuls of flour, one-quarter of a cup of vinegar,
fill cup with water, stir into mustard and flour until all
lumps are dissolved. Then add one egg, white and yolk
beaten separately, one teaspoonful of sugar, one-half of a
teaspoonful of salt, one pinch of black pepper, one pinch of
cayenne pepper, one tablespoonful of butter ; one cup of sour
cream adds to the flavor, as well as to the bulk. Cook in a
steamer, stirring constantly, until it thickens. When pre-
pared as above this dressing will keep a week.
Mrs. E. D. Marshall.
Combination Salad Boiled potatoes cut up small, mixed
with a chopped onion, a heaping teaspoonful of chopped
parsley and chopped celery. Season to taste and place on
center of dish. Garnish with crisp lettuce leaves. Scald,
peel and remove cores of tomatoes (one for each person)
and set on ice; take cold string beans or peas, mix with
mayonnaise and chopped onion and fill tomatoes ; place on
lettuce around potatoes ; garnish with hard-boiled eggs,
sliced beets and mayonnaise. Excellent for a cold meat
dinner. Mrs. R. L.
Celery and Pepper Salad Lettuce hearts shaped into
fairly good sized balls ;fill inside with a mixture of celery and
Spanish red peppers ; serve with mayonnaise dressing.
Mrs. R. L.
RECIPES FOR COOKING 27
Cucumber Salad Peel two medium-sized cucumbers and
cut them into halves lengthwise, taking out the seeds. Place
in cold unsalted water; let them remain one hour. When
ready to serve peel two small tomatoes and chop rather
coarse; chop also one pint of w r atercress; season with salt
and pepper ; drain the cucumbers ; wipe dry ; add a few drops
of onion juice or a little onion to mixture; then fill cucum-
bers with the mixture and lay on lettuce leaves. Squeeze
over the mixture the juice from one lemon and a tablespoon-
ful of olive oil and serve at once.. W. L., San Anselmo.
Cold Meat Salad Cut cold meat into very thin slices;
-chop four anchovies free from bone, one small onion, and
one tablespoonful of parsley. Mix in a salad bowl with
two tablespoonfuls of oil, one tablespoonful of mild vinegar,
French mustard, pepper and salt. Cover and let stand two
hours, then serve garnished with parsley and pickles.
G. II.
East India Salad Work two ten-cent cream cheeses un-
til smooth, and moisten with one-fourth cup each of milk
and cream. Add one-half cup of grated Young America
cheese, one-half cup of heavy cream beaten until stiff and
one-half tablespoonful of granulated gelatine soaked in one
tablespoonful of cold water, and dissolved in one tablespoon-
ful of hot water. Season highly with salt and paprika,
and turn into a border mold first dipped in cold water. Re-
move from the mold and fill the center with lettuce leaves,
dressed with a French dressing to which curry powder is
added ; this dressing is made by mixing one and one-half
teaspoonfuls of salt, one-half teaspoonful each of curry
powder and white pepper, one-half cupful of olive oil and
one-third of a cupful of vinegar. G. H.
Fish Salad Six cold boiled potatoes cut into small
cubes, two onions and one cucumber sliced, one tablespoon-
ful of minced parsley, two hard-boiled eggs cut fine, twelve
sardines. Serve on lettuce leaves w r ith mayonnaise dressing.
L. M.
Flower Salad Arrange a fringe of parsley on the outer
rim of each plate. Then a ring of very dark slices of beet,
moistened with plain mayonnaise dressing. The next ring
28 RECIPES FOR COOKING
should be of pink beets, with a bit of whipped cream in the
dressing. Fill the center with lighter beets and cream. In
the very center rice and a bit of cooked yolk of egg. G. H.
Hygia Salad Dressing Yolks of t\vo eggs beaten very
stiff; add the juice of one lemon and two tablespoonfuls of
olive oil very slowly, beating hard all of the time until they
have been added and are quick thick. Then add the beaten
whites of two eggs, salt and sugar to taste, and lastly, one
cup of whipped cream. Whip all together until very stiff
and set on ice until ready to serve. J. N.
Celery and Walnut Salad Cut celery into half-inch
pieces; to two parts of celery add one part of walnuts-
broken into pieces, and enough mayonnaise to moisten it.
Serve on lettuce leaves. Mrs. W. Moore, S. F.
Lettuce Sandwiches Delicious for afternoon tea Take
the yolks of four hard-boiled eggs and pass them through
a sieve; then mix with a little butter, a teaspoonful of vin-
egar; also a little tarragon and a little salt. Mix this to a
paste and spread on both sides of thin slices of bread ; place
the green part of lettuce leaves 011 both sides ; cut into neat
squares. Mrs. G., Ross.
Mushroom Salad Two cans of mushrooms; boil until
tender, which will take about five minutes ; cut in small
pieces; then season with salt and pepper; pour over them
(mixture of vinegar and oil) one tablespoonful of oil to
three of vinegar. Let stand two hours. When ready to
serve add one-half quantity of celery, cut in pieces the same
size as mushrooms and pour over all a mayonnaise dressing.
Mrs. A. U. Welch.
Nut Salad (Simple) Two cups of English walnut
meat, one cup of chopped celery and one head of lettuce.
Blanch nuts by pouring over them boiling water ; let stand
five minutes, when skins may be removed by using a pointed
knife. Arrange nuts and celery on lettuce leaves and dress
with mayonnaise dressing. Mrs. Will Larkins.
Nut Salad No, 2 One cup of apples, cut in dice, one
cup of shredded celery and one cup of walnuts mixed w r ith.
mayonnaise ; serve on lettuce leaves. Mrs. N. Jones.
RECIPES FOR COOKING 29
Pimento Salad With Shrimps Take a can of pimentoes
and fill each pimento with shrimps, chopped olives and cel-
ery chopped fine; place on lettuce leaf and put mayonnaise
on top.
Potato Salad No. 1 Any amount of cold boiled pota-
toes, two or three chopped onions and chopped parsley. Heat
together two eggs, one small cup of vinegar, one teaspoonful
each of salt, sugar, dry mustard and a dash of cayenne pep-
per. When thick take from the fire and cool; cut the pota-
toes into small pieces; add the onions and parsley, two table-
spoonfuls of olive oil and a tablespoonful of lemon juice;
-add to the above mixture one quart of whipped cream and
pour over the potatoes and mix well. Mrs. C. R. Gagan.
Potato Salad No. 2 Six medium-sized potatoes, six
:stalks of celery, one small onion and three whites of hard-
boiled eggs ; chop all together ; put in a teaspoonful of but-
ter with the three hard-boiled yolks and beat smooth; add
three tablespoonfuls of vinegar, a pinch of cayenne pepper,
half a teaspoonful of mustard, one teaspoonful of salt, half
.a teaspoonful of sugar and a dash of pepper; mix well.
Mrs. Briggs, S. A.
Salmon Salad No. 1 With a can of salmon a handsome
and rich salad is prepared. Take out the salmon in neat,
firm bits and lay them in a dish of cold spiced vinegar while
the tomatoes are prepared. Cut off the stem and hollow
out with a spoon to make a neat, firm cup. Medium-sized
tomatoes should be used. Mix a little salt, cayenne and vin-
egar with or without oil, as preferred, and sprinkle the to-
matoes well, then fill with the salmon. Cucumbers cut in
thin, paper-like slices may be mixed with the fish. Serve
on lettuce leaves with mayonnaise. L. M.
Salmon Salad No. 2 Place the contents of one can of
salmon in a large dish; add to this one pint of cracker
crumbs, two hard-boiled eggs and one pint of vinegar; mix
well; let stand ten minutes or more, then serve.
Sardine Salad Cover a large plate of lettuce leaves
with boiled white fish, flaked, leaving an inch margin ; split
:six sardines, taking out the bone, and lay them on the fish,
30
ADVERTISEMENTS
Telephone 'Escalle'
Peter Escalle
Marin County Agent
for the celebrated
Olympia Be r and Escalle
Wines
Orders Called for and Delivered
Rice s Larkspur
Exp
ress
Furniture Stored and
Shipped to all Parts
Livery and Boarding
Stables
Tel. Main 71
Phone Main Highest Grade
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Promptly attended to
COSTA BUILDING
Larkspur, Marin Co., - California
Hotel Larkspur
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First Class
Family Resort
Larkspur, Mann Co., California
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Stringa & Marilli
Choicest
Wines, Liquors and
Cigars
Summer gardens for refreshments
Larkspur Marin Co.
PRICE'S
Fine Candies
Ice Cream and
Coffee Parlor
Tamales Served Larkspur, Cal.
Telephone Main 84
E }. BERGIN
Staple Groceries
Agent for San
Francisco Papers Larkspur, Cal.
MISS. S. F. FOLEY
Agency for Great
American Teas and Coffee
Postoffice Bldg. Larkspur
Main 4733
H. F. BAIN J. P. LAIN
Bain Bros.
Dealers in all kinds of
Wood and Coal, Hay
and Grain
LARKSPUR, CALIFORNIA
E. H. Con way
PLUMBING
306 B Street San Rafael, Cal.
Mrs. R
ansom s
ICE CREAM PARLORS
Candies, Etc.
Sail Anselmo, :: California-
RECIPES FOR COOKING 31
Coutts-Meyer Furniture Co. For shades and
SAN RAFAEL, CAL. BraSS Rods
heads in the center, and spread around to form a disc. Put
a little parsley in the middle of the dish, at the heads, and
011 the fish between each two sardines put a generous tea-
spoonful of mayonnaise. Slice a lemon, cut each slice in
half, and garnish the edge of the dish, the rind lying on the
lettuce. G. H.
Stuffed Tomato Salad Peel six small tomatoes, cut a
slice trom the stem end of each, remove the soft insides,
sprinkle the inside with salt and let stand inverted thirty
minutes. Mash half a ten-cent cream cheese, add six
shopped pimolas, one tablespoonful finely chopped parsley,
one tablespoonful tomato pulp, one-fourth of a teaspoonfuL
dry mustard and enough French dressing to moisten it. Fill
the tomato cases with this mixture and serve on lettuce
leaves with mayonnaise dressing. M. H.
Veal Salad Remove bones, fat and gristle from veal;
cut meat crosswise of the grain in thin shavings, possibly
about half an inch square ; to one pint of shaved meat add
two hard-boiled eggs chopped, four crisp, tender stalks of
celery cut small, two small heads of lettuce finely shredded,
pepper and salt to taste; add mayonnaise dressing. Lamb
is also nice this way. E. W.
Walnut Salad One cup of chopped apples, one cup of
chopped walnuts and one cup chopped celery, well mixed.
Place on crisp lettuce leaves and cover with mayonnaise.
Mrs. R. L.
Watercress and Apple Salad Use only crisp watercress ;.
stand half an hour in cold water, wipe dry and arrange in?
salad bowl ; add a few slices of thinly cut apples and finely
chopped hard-boiled eggs; mix with French dressing.
French Dressing One tablespoonful of vinegar to three-
of oil, half a teaspoonful of salt and a quarter of a teaspoon-
ful of pepper; mix oil, pepper and salt together; stir the-
vinegar in slowly. Mrs. Drummond, S. F.
32 RECIPES FOR COOKING
VEGETABLES
Baked Asparagus Beat well four eggs; add two onions,
half a head of garlic and a little parsley chopped fine, one
cup of bread crumbs and two tablespoonfuls of olive oil;
season with pepper and salt. Then add about four pounds
of asparagus tips chopped fine. Bake in a moderate oven
for one-half hour. Mrs. E. Decham.
Cabbage, German Style Slice red cabbage thin, cover
with cold water, and let soak twenty minutes; then drain.
Put one quart in a stewpan with two tablespoonfuls of but-
ter, one-half of a teaspoonful of salt, one tablespoonful of
finely chopped onion and a few gratings each of nutmeg and
cayenne. Cover, and cook until the cabbage is tender, then
add two tablespoonfuls of vinegar and one-half of a table-
spoonful of sugar, and cook five minutes.
Fried Cauliflower Boil cauliflower in salted water;
drain and fry in butter until a golden brown.
Mrs. G. B. Hund.
To Cook Corn Put a teaspoonful of vinegar into the
water, no salt ; when it boils put corn into the water and boil
three minutes. It will be white and tender.
Mrs. G. B. Hund.
Corn Pudding Mix two tablespoonfuls of corn starch
with half a cupful of milk, and stir over hot water until it
thickens; add a tablespoonful of butter, half a can of corn
pulp, or an equal amount of corn scraped from the cob, salt,
pepper and the beaten yolks of three eggs. Bake in a pan
surrounded by boiling water until the center is firm. Whip
the whites of the eggs, into which a little salt has been
sprinkled, to a stiff froth. Spread this over the top of pud-
ding, sprinkle it wkh chopped red peppers and place in a
cool oven until the meringue is set. Serve as a vegetable.
Mrs. A. N. W.
Creole Succotash Wash six green peppers, remove the
seeds and white membrane, and cover with boiling water.
Cook steadily for twenty minutes, then drain and chop fine.
34 RECIPES FOR COOKING
Mix a quart of canned corn and the minced peppers and put
into a saucepan with two tablespoonfuls of butter. Toss
and stir until very hot, then pour in a large cup of well-
seasoned and thickened tomato sauce ; bring to the boiling
point and serve.
Stuffed Egg Plant No 2 Select a medium-sized egg
scrape out all the inside and put it in a saucepan with a little
minced ham or any kind of meat; cover with water and boil
until soft ; drain off the water ; add two tablespoonfuls of
grated crumbs, a tablespoonful of butter, half , a, grated
onion, salt and pepper, one egg well beaten ; stuff each half
of hull with the mixture ; add a small lump of butter to each
and bake twenty-five minutes.
Mrs. Follows, San Anselmo.
Stuffed Egg Plant No. 2 Select a merium-sized egg
plant and boil it for twenty minutes. Take it out and lay
it in cold water for half an hour. Cut it in half lengthwise,
scoop out the inside, leaving the outside by the shell at least
half an inch thick. Make ready a forcemeat of the pulp of
the egg plant and the pulp of three or four raw tomatoes
chopped fine. Mix this with a tablespoonful of bread
crumbs, a tablespoonful of butter, salt and pepper at discre-
tion, or beaten egg and half a cup of good gravy. With
this mixture fill the two halves of the egg plant, lay them in
a pan, pour around them a cupful of weak stock, cover and
bake one hour. Baste often. Uncover, strew the surface
of the shells' contents with crumbs, put bits of butter on
this and brown. If preferred meat may be substituted for
the tomato. M. P.
Fried Egg Plant Cut an egg plant into slices about half
an inch thick. Pare these, and lay them in a deep, flat dish,
and pour upon them a quart of boiling water, to which has
been added a tablespoonful of salt. After the slices have
stood for an hour in the water, drain and pepper them ; then
dip them into beaten egg and bread crumbs, and fry in boil-
ing fat for eight minutes. Serve immediately.
Pea Timbales One cup of peas passed through a sieve,
two eggs, a few drops of onion juice, two or three tablespoon-
RECIPES FOR COOKING
fuls of cream, two tablespoonfuls of milk or stock, two table-
spoonfuls of melted butter and one teaspoonful each of salt,
sugar and black pepper; butter molds and bake in pan of
hot water until firm. Serve with white or tomato sauce.
Corn or chestnuts made in same way are good.
Mrs. Briggs. S. A.
Potatoes a 1'Italienne Boil, peel, put in saucepan and
mash. Add one ounce of butter and a piece of bread the size
of a French roll (no crust), soaking it in milk; add two
tablespoonfuls of milk to form pliable paste, three yolks and
three whites of eggs beaten stiff; season with salt, pepper
and a little nutmeg; mix well and pile high in baking dish
and pour over it a little melted butter; sprinkle with
Parmesan cheese. Place in oven for ten minutes to brown r
and serve. Mrs. G.
Potatoes, Maitre d 'Hotel Boil, peel and cut into slices,.
place in saucepan with one ounce of butter and a pinch of
chopped parsley ; season with salt, pepper, a pinch ui nut-
meg and the juice of half a lemon. Warm all together, toss
well and add half a cup of cream; beat slightly and serve.
Mrs. G.
Stuffed Potatoes Bake potatoes and remove a piece of
the skin, take out some potato and drop in a raw egg. Over
this place some minced ham mixed with gravy or ham stock.
Put back in oven until egg is cooked through. Serve with
brown sauce. Mrs. R. Leach.
Saratoga Potatoes Peel and slice in nice long pieces
and put in cold water ; wash and drain ; spread between the
folds of a clean cloth ; rub and pat until dry. Fry in hot
boiling lard ; salt as they are taken out. Mrs. P. A. M.
Browned Potato Balls Cut balls from raw potatoes and'
boil until quite tender in stock seasoned with onion; put in
a t-iallow buttered baking pan and cover with melted butter.
Put in a hot oven and brown. Sprinkle with finely chopped
parsley and serve. Mrs. R. Leach.
Stuffed Peppers No. 1 Remove the inside of one dozen*
bell peppers and soak in salt water for two hours or more.
Chop a cup of veal, two green onions, two pieces of white
36 RECIPES FOR COOKING
Coutts-Meyer Furniture Co. For cribs and
SAN RAFAEL, CAL., high chairs
< celery and a head of lettuce fine and add three well-beaten
eggs, two tablespoonfuls of olive oil and half a cup of cracker
*crumbs. Season highly and grate in a little cheese. It
must be quite moist, so add more olive oil if the mixture is
too dry. Fill peppers and bake for an hour. This dish
is very fine. Mary A. Brown.
Stuffed Bell Peppers No. 2 Cut off top and scoop out
rseeds of peppers. To make filling- use cup of veal, cup of
.sausage,meat, cup of bread crumbs, a tablespoonful of
chopped parsley, half a cup of chopped onion, a teaspoonful
of Worcestershire sauce, salt and pepper to taste, and one
egg beaten with half a cup of milk; mix together, fill pep-
pers, put piece of butter on top of each and replace pepper
top; put in baking pan and put in water to cover half of
height of peppers and bake in moderate oven three-quarters
-of an hour. Mrs. Richard Leach.
Stuffed Bell Peppers No 3 Take bell peppers and cut
off tops, then make a filling of equal parts of grated bread
and any kind of meat chopped fine ; season with ground all-
spice, cinnamon, cloves, pepper and salt, then fill them, put-
ting a lump of butter in the top ; tie on the top and put im
-covered baking dish and bake forty-five minutes.
Mrs. A. U. Welch, S. A.
Stuffed Peppers No. 4 Core one dozen large bell peppers;
fill with the following ingredients : Boil two large heads of
lettuce until soft, then drain and chop .with two cups of
"bread crumbs, two large onions, a little garlic and parsley;
then add three eggs well beaten and two tablespoonfuls of
olive oil; season with pepper, salt, thyme and sage. Place
peppers in baking pan and fill; place a small lump of butter
-on top of each pepper; bake about half an hour.
Macaroni and Cheese Boil and drain the macaroni;
place a layer in a baking dish, then a layer of cracker
^crumbs, salt, red pepper and grated cheese. Alternate
macaroni and seasoning until all is used. Pour a cupful of
milk or water over the pan and bake one hour.
RECIPES FOR COOKING 37
Macaroni and Bacon Fry a platter of breakfast bacon
aid pour most of the grease from the pan. Drop in a pint
of plain boiled macaroni, season with red pepper and stir
until well heated in the grease. Put the macaroni in the
center of the platter and garnish the bacon around it.
Macaroni Italian One round steak cut in small pieces;
put into the pot half a cup of olive oil and two onions sliced,
four pieces of garlic and fry; add one can of tomatoes, some
T.ried mushrooms, cayenne pepper, salt to taste, and one tea-
spoonful of sage. Cook about two hours. Cook macaroni
in boiling water, seasoned with salt, twenty minutes. Serve
one layer of macaroni and one of cheese and cover with
gravy. Serve meat separately. Mrs. A. U. Welch, S. A.
Macaroni and Mushrooms Three-fourths of a cup of
dried mushrooms; cover with water, let soak two or three
hours. Take one pound of macaroni, break up, and put to
cook in a generous supply of water. Boil 30 minutes ; drain
well when done. Take four slices of bacon and fry, remove
and put in a chopped onion and fry. Take out, and put in
two tablespoonfuls of tomato catsup, or canned tomatoes;
then pour in the mushrooms and let simmer fifteen minutes
on back of stove. Take a large platter and on it grate a
layer of cheese. On this put a layer of macaroni, then a
layer of mushrooms, alternating until all is used.
Mrs. Arthur L. Silling.
Macaroni Spanish Take equal parts of macaroni, grated
cheese and roast veal or any kind of left-over meat. Put
macaroni into boiling salted water and cook until tender.
Spanish sauce; one can of tomatoes, two large onions chopped
fine, a piece of butter the size of an egg, salt and cayenne
to taste; cook all together, then add one cup of milk into
which one tablespoonful of flour has been dissolved, and a
pinch of soda added to Keep milk from curdling. Put into
a baking pan a layer of macaroni, then cheese, then meat,
and tLen Spanish sauce, and repeat until all is used. Bake
until nicely browned. Mrs. A. U. Welch, S. A.
Stuffed Macaroni Cook macaroni in salt water until
tender; drain off water and line buttered baking dish with
38 ADVERTISEMENTS
Orders delivered promptly F. DIEHL, Proprietor
San Anselmo Bakery
Fresh Milk Bread, Pies, Cakes, Confectionery,
Ice Cream and Cake
San Anselmo Avenue San Anselmo, California
Phone San Rafael 10 BOTTLERS JOHN WI ELAND'S LAGER
FREY & CO.
Wholesale Wine and Liquor Dealers
Cor. Fourth and D Sts. San Rafael, Cal.
TELEPHONE SUB, 46
GEO, A, MARTIN
GENERAL TEAMING Wells, Fargo Co.'s Delivery
Chas. Jensen Phone S. R. 2553 J. W. Schlosser
Jensen & Schlosser Lumber
and Mill Co,
Tamalpais Ave. and Third St. San Rafael, Cal.
San Anselmo, Cal. San Rafael, Cal.
Phone Sub. 364 Cor. 3rd and D Sts.
Phone San Rafael 2631
Arden Dairy
M. Butler, Prop.
Fresh Milk, Cream and Butter All deliveries made promptly
Phone 3961
R, KINSELLA
PLUMBER and GAS FITTER
404 B Street San Rafael, Cal.
RECIPES FOR COOKING
macaroni ; mix into it any left-over meat chopped finely, two
soda crakers rolled fine, one egg, a pinch of savory, thyme
or sage, a small grated onion, pepper and salt to suit and a
little milk or water to moisten the mixture ; pack lightly in
center of macaroni and set in a pan of hot water in a hot
oven for half an hour. Pour over it a sauce made from any
left-over gravy or a tomato sauce. Mrs. G. Faubel. S. F.
Baked Onions Boil onions in salt and water until about
done. Put in baking pan ; grate cheese over each one, then
pepper and butter and bake about fifteen minutes.
Miss C. O'Connor, San Rafael.
Stuffed Onions Select large onions, peel and slightly
parboil, then remove the heart of each onion and fill the
vacancy with equal parts of bread crumbs and chopped
cold meat. Season well (spice also if liked) ; put in a well
buttered baking dish and pour stock over them ; if you lack
stock place a piece of butter on each onion and baste fre-
quently with hot water. Cover dish and bake in moderate
oven one hour. Miss J. Lawrence, S. F.
Mexican Rice Put a cupful of dried rice into a hot fry-
ing pan containing a tablespoonful of olive oil. Fry the
rice until well browned but not scorched. Add to this four
or five finely chopped tomatoes, a little salt and two tea-
spoonfuls of Mexican or Chili pepper pulp. Pour in a cup-
ful of boiling water and let simmer until the rice is soft.
Spanish Rice Wash half a cup of rice well. Put a
tablespoonful of lard into a pan with the rice. Stir con-
stantly until it is all very hot ; add some water, pepper, an
onion, a spoonful of cloves and half a can of tomatoes.
T. Romberg.
Spinach Gratin Cream spinach that has been boiled,
passed through the meat chopper and creamed. Place a
little in individual ramekins, then lay a poached egg on top
of each dish ; sprinkle with Parmesan cheese, and dot with
small pieces of butter. Bake in a very hot oven just enough
to brown. Mrs. G., San Anselmo.
Spinach, Swedish Style Wash and pick over half a
peck of spinach ; cook in an uncovered vessel with a large
40 ADVERTISEMENTS
San Anselmo Merchandise Co.
FRANK KERZ, Proprietor
Dealers in
General Merchandise
Groceries and Household Goods
Phone Suburban 45 Orders solicited and delivered daily
ATTHOWE & STUDLEY
Real Estate and
Insurance
Agency for Royal Ins. Co , of
Liverpool; Liverpool, London
and Globe Ins. Co.; Queen Ins. San Ansel tno t
Co., of America :: :: :: California
Open Sundays Suburban Home Sites
Croker & Co.
MARIN COUNTY
Real Estate
Agents
Lots and Acreage, Ross Valley, San Head Office
Anselmo and Fairfax Property. SAN AN S.E-LMO STATION
RECIPES FOR COOKING 41
quantity of boiling salted water, to which has been added
one-third of a teaspoonful of soda and one-half of a tea-
spoonful of sugar. This way of cooking preserves the bright
green color of the vegetable. Drain and chop fine. Reheat
and add three tablespoonfuls of butter. one
tablespoonful of flour and one-half cupful of
cream. Mound on a hot serving dish, and garnish with the
yolk and white of a hard-boiled egg, and triangular pieces
of bread sauteed in butter.
Summer Squash Slice summer or Italian squash about
half an inch thick; put some in the frying pan, then grated
onion, pepper, salt and butter and so on until pan is filled;
cover and let cook on top of stove until tender.
Mrs. Nagle, Alameda.
Summer Squash Italian Boil four medium-sized squash
in salt water ; when soft mash and add a heaping tablespoon-
ful of butter, onion sliced very thin, two well-beaten eggs
and half a cup of bread or cracker crumbs. Add pepper, salt
and allspice to taste. If too thick add sweet milk. Bake
ten or fifteen minutes in a fairly hot oven. Belle C. Brown.
Baked Stuffed Tomatoes No. 1 Take rather large reg-
ularly shaped fruit, cut a small slice from the blossom end
and scrape out all the soft part. Mix this with stale bread
crumbs, butter, pepper and salt, some parsley and a little
chopped onion. Fill the tomatoes carefully and set them
in a dish with a little butter in it. Let them bake three-
quarters of an hour in a moderate oven, watching them that
they do not burn or become dry. Mrs. Richard Leach.
Stuffed Tomatoes No. 2 Grate one cup each of bread
crumbs and cheese finely ; add one hard-boiled egg, one raw
egg and one cup of dried mushrooms; season with cayenne
pepper, black pepper and salt; mix thoroughly and stuff
the tomatoes with this mixture ; add a little water and bake.
Watch carefully to see that they do not burn.
Mrs. A. U. Welch, S. A.
Escalloped Tomatoes Put a layer of cooked beef
chopped fine on the bottom of a pudding dish, next a layer
42 RECIPES FOR COOKING
of rolled crackers, then a layer of sliced tomatoes; repeat
until the dish is full, then put a piece of butter the size of
an egg on top ; season with salt and pepper, pour a large cup
of cream or rich milk on top and bake one-half hour and
serve immediately. Mrs. Leach.
FISH
Cioppino or Stewed Striped Bass Take about four
pounds of striped bass and slice about one inch thick; put
one tablespoonful of butter in a pan ; add fish, some chopped
onions and one branch of basilico, green or dry. Add also
one can of tomatoes or one pound of fresh peeled tomatoes,
one pound of potatoes cut in quarters and pepper and salt
to suit taste. Keep covered on slow fire.
Mrs. C. A. Pesenti.
Codfish on Toast Take some freshened cobfish picked
fine ; fry a sliced union in butter or lard ; when it has turned
a light brown put in the fish, then add half a can of to-
matoes or half a dozen fresh ones; add a little water, season
with cayenne pepper and cook nearly an hour ; thicken with
a tablespoonful of flour mixed in water. Take from fire
and add half a cup of cream or milk ; serve on buttered toast.
Miss E. O'Connor, Los Angeles.
Salt Cod With Tomatoes From the center of a thick r
salt cod, take a piece weighing about a pound; wash and
soak for eighteen hours in cold water, changing the water
twice. Cover with fresh cold water, heat slowly and keep
at a temperature just below the simmering point for tw.a
hours and a half. Put a tablespoonful of butter, which ha&
been rolled in flour, in a frying pan, add two tablespoonfuls
of chopped onion, and cook slowly until the butter is a pale
yellow color. Add two cups of strained tomatoes, simmer
for ten minutes, add the drained fish and place on the back
of the range for thirty minutes. Dust lightly with pepper
when it is ready for the table. G. H.
Creole of Crab Three green peppers chopped fine, four
medium sized onions, butter the size of an egg and salt and
pepper; let boil about ten minutes, then add half a can of
tomatoes ; boil until well dissolved ; add half a pint of cream
or rich milk with a little butter added; mix with a table-
spoonful -of flour ; let come to boiling point ; stir this into a
well-picked crab and pour over buttered toast.
Mrs. G. Faubel, S. F.
44 RECIPES FOR COOKING
Crab Manhattan Fry one onion chopped fine with one
'clove of garlic in a little butter until cooked ; add one green
pepper cut in small pieces, some cooked celery chopped in
little pieces, and about a half cupful of tomatoes; then stir
one tablespoonful of flour into this, and boil until thick ; add
a teaspoonful of Worcestershire sauce, and shredded crab ;
:stir thoroughly, put in shells, sprinkle with Parmesan cheese
and dot with small pieces of butter. Bake in hot oven until
"brown. Mrs. G., San Anselmo.
Crab Newberg Shred crab and soak about three-quar-
ters of an hour in sherry wine and a little Worcestershire
sauce to taste, about enough wine to cover crab ; quarter
some champignon and soak with crab. Melt some butter,
stir in a little flour, add a little cream, and a good dash of
paprika. Mix together and put in shells; sprinkle with
Parmesan cheese, and dot with small pieces of butter. Bake
in hot oven until brown. Mrs. G., San Anselmo.
Deviled Crab No. 1 Melt one heaping tablespoonful of
butter ; mix with a tablespoonful of flour ; heat a pint of milk
and add slowly to the butter and flour; a clove of garlic,
one-half teaspoonful of dry mustard, saltspoonful of salt,
dash of cayenne pepper and the juice of a lemon. When
properly thickened add the picked meat of two crabs;
sprinkle with bread crumbs and- bits of butter and bake in
a quick oven until light brown. Mrs. C. R. Gagan.
Deviled Crab No. 2 Open and shred a crab. To a large
<?rab use three slices of bread ; soak same in water. When
soft squeeze out the water and add a slice of melted butter,
paprika, catsup and Worcestershire sauce and two eggs, the
whites beaten separately. Put into the shells with pieces of
butter on top and bake in oven.
Deviled Crab No. 3 Shred thoroughly the white meat
of one crab ; add four soda crackers powdered, one egg, half
a cup of milk and butter the size of an egg. Season to
taste. Bake in individual crab dishes and serve with lemon.
Mrs. H. P. C.
Baked Fish One-half cup of butter well beaten with the
yolks of two eggs, two tablespoonfuls each of chopped
RECIPES FOR COOKING 45
Coutts-Meyer Furniture Co., For couches and
SAN RAFAEL, CAL. DaVCflpOrtS
picides, parsley, onions and whole capers, three tablespoon-
fuls of lemon juice, one-half teaspoonful of salt and one-
quarter teaspoonful of pepper. Split the fish, remove the
bones, spread with this mixture and bake half an hour in
a quick oven. Mrs. C. R. Gagan.
Baked Fish With Tomatoes Take a white fish that
weighs three pounds; clean thoroughly; rub with salt and
pepper ; lay in piece of pork or butter ; put in covered baking;
dish and turn over it one pint of stewed tomatoes (cold to-
matoes left over are nice), bake until well done.
Serve with the following sauce: A piece of butter the
size of a walnut, one tablespoonful of flour, add one pint of
hot milk ; let cook until well done, stirring all the time ; sea-
son. Have some tomatoes stewed and pressed through a
sieve, add seven tablespoonfuls to the sauce and serve with
the fish. Mrs. G. Elston.
Fish Balls Soak good salt codfish for an hour or more ;
pick in bits until you have a cupful, put into cooking kettle
with two heaping cups of raw potatoes, pared and cut -in
dice ; cook until potatoes are soft ; drain well ; add a little
milk ; season with pepper and butter ; beat in one egg, form
into cakes and fry in pork fat.
Fish Stuffing Take about half a pound of stale bread
and soak in water; when soft press out the water; add a
very little chopped suet, pepper, salt and a large tablespoon-
ful of onion minced and fried, and, if preferred, a little
minced parsley; cook a little and after removing from the
fire add a beaten egg.
Baked Haddock Scale and clean a three-pound fish;
fill with force meat and sew up. Sprinkle over a generous,
supply of salt and bread crumbs. Put three even table-
spoonfuls of butter in tiny pieces on the fish; bake three-
quarters of an hour, basting frequently
Mrs. M. Briggs, San Anselmo.
46
ADVERTISEMENTS
Cigars, Tobaccos, Pipes, Etc.
Wholesale
A complete line of all the
popular brands.
C. F. Baysen
2829 Mission St. San Francisco, Cal.
PETER BETTEGA
BOOTS and SHOES
Ross Avenue
San Anselmo, Cal
F. MEHL & COMPANY
BUTCHERS
Fourth St. near B, Wilkins' Block
San Rafael Phone S. R. 58
TELEPHONE SAN RAFAEL 87
H
cover $
501 Fourth St.
San Rafael
New Marin Bakery
P. Riede & Co. :: Phone Main 51
Genuine Milk and Rye Bread
Wedding Cakes to Order.
Orders promptly filled and delivered
to any part of the city
719 Fourth St.
San Rafael
Telephone Main 104
KELLY BROTHERS
SANITARY PLUMBERS
Dealers in Plumbing- Supplies,
Garden Hose, Hardware, Tin-
ware, Agateware, Stoves, Ranges,
Electrical supplies, Household fur-
nishing Goods, Paints, Oils, Etc.
609 FOURTH ST. San Rafael, Cal.
J 1 . L. Von Husen H. J. Von Husen
H. C. Eckhoff
W. Von Husen & Co.
Incorporated
GROCERIES AND DELICACIES
Fruits, Fish and Vegetables
Phone Main 28
Wilkin* Block
Phone 3003
Flemmmg & NoJder
HABERDASHERS
Agents for The F. Thomas
Parisian Dying and Clean-
ing Works, San Francisco.
San Rafael
427 B St.
SAN RAFAEL
.At the Junction R. E . Shapira, Prop.
Shapira's Pharmacy
Drugs, Medicines, Toilet Articles,
and Stationery. Prescriptions
a Specialty
SAN ANSELMO
CALIFORNIA
Phone Sub. 46 Suits made to order
Store San Anselmo Ave.
San Anselmo Tailoring Co.
M. Fieebert. Prop.
LADIES' and GENTS' TAILOR
Suits Cleaned and Pressed. Furs and
Silk Goods Renoviated. Suits called
for and delivered.
Home Office Sanitary Dust Removing
Company Telephone S. R 11\>\
Scott fe? Company
Agent for Phoenix Pure Paint,
Masury's Colors, Climax Carriage
Paint. Glazing attended to.
Stoves, Hardware, Cutlery.
Fourth Street, Between C and D
Opera House Block - San Rafael
Ambrose & Cobb
Painters and Decorators
Dealers in Paints, Oils, Varnish, Win-
dow Glass, Wall Paper, Brushes.
Agents for Pacific Art Glass Co.
Metal Signs. Etc.
LARKSPUR, - CALIFORNIA
RECIPES FOR COOKING 47
Halibut a la Creole Take a slice of fish weighing about
four pounds, and use also a pint of stewed tomatoes, a cupful
of water, a slice of onion, two tablespoonfuls of butter, three
cloves and one tablespoonful of flour. Put the tomato,
water, cloves and onion to boil. Mix the butter and flour
and stir into the sauce, when it boils. Add a teaspoonful
of salt and a quarter of a teaspoonful of pepper, and after
cooking for ten minutes, rub through a strainer into a bowl.
Pour into a deep plate, boiling water to the depth of half
an inch, and lay the fish in it for half a minute, black side
down. Remove it from the water and the black substance
can readily be scraped off. Wash the halibut in cold water
and season it well with salt and pepper. Place a tin sheet
in a small, shallow pan and lay the fish on it. If you have
no sheet, lay the fish on the bottom of the pan, but this
should be avoided if possible, because the fish cannot be
easily removed whole after it has been cooked. Pour into
the pan about half of the tomato sauce, and then set in a
hot oven. Cook the fish for three-quarters of an hour, bast-
ing three times with the remainder of the tomato sauce. At
serving time slide the halibut from the tin sheet upon a hot
dish and pour over it the sauce remaining in the pan. Serve
;hot. M. P.
Holland Herring Soak all night; take off heads and
tails; skin and run finger dow the back bone to split and re-
move ; put a layer of fish and a layer of onions in dish and
then fish and onions until all are used; cover with vinegar
.and oil. Mrs. G. B. Hund.
Baked Lobster One-half pint of milk, one pint of cream
-or three-fourths of a pint of milk with melted butter added ;
let come to a boil, then add two tablespoonfuls of flour, one-
lialf a teaspoonful of salt, a little cayenne pepper and boil
five minutes ; one can of lobster broken in small pieces with a
fork. Put in a baking dish a layer of cream and then a
layer of lobster, alternate until dish is full, having last a
layer of cream. Cover with bread crumbs and bake twenty
minutes. Mrs. T. G. Howe, Redding, Cal.
Creamed Lobster One lobster, tablespoonful of butter,
pepper and salt to taste. Cut the lobster in small pieces,
48 RECIPES FOR COOKING
put a half a cup of water on the stove and when this is hot
add the lobster, butter and seasoning; just before serving
stir in a little flour to thicken it.
An Excellent Luncheon Dish Take the contents of one
can of salmon, or equal weight in cold boiled fish, remove
skin and bones, and separate in flakes. If the canned pro-
duct is used, first rinse very thoroughly with hot water. Mix
one tablespoonful of flour, one-half tablespoonful of salt, one
teaspoonful of mustard and a few grains of cayenne. Add
one egg slightly beaten, one and one-half tablespoonfuls of"
melted butter, three tablespoonfuls of vinegar, and three-
fourths of a cupful of milk. Cook in a double boiler until
the mixture thickens like a soft custard, stirring constantly
at first and afterward occasionally. Remove from the
range and add three-fourths of a tablespoonful of granu-
lated gelatine soaked in two tablespoonfuls of cold water.
Strain the mixture, add to the fish and turn into individual
moulds or a brick mold. Chill thoroughly and remove from
the mould to a serving dish. Serve on a bed of lettuce.
L. M.
Oysters on Toast For six people, use fifty good-sized
oysters, three tablespoonfuls of 'butter, one teaspoonful of
lemon juice, six slices of toast and salt and pepper to suit
the taste. Put the oysters in a frying pan, and when they
get heated to the boiling point, add the seasoning. Boil
up, and then pour them on the slices of toast, which should
be arranged on a warm plat'ter. Serve at once. This is
the simplest way to prepare oysters. They can be cooked
at the table in a chafing-dish. M. P.
Oysters Served in Patty Shells Clean one quart of
oysters; parboil and drain. Melt half a cup of butter; add
half a cup of flour and stir until smooth and brown; then
add two cups of oyster liquor, stirring constantly; bring to
boiling point, then add oysters; season with Worcestershire
sauce, a few drops of onion juice, salt and pepper. Serve
in patty shells. Mrs. G. Drummond, San Francisco.
Baked Salmon One large can of salmon, one pint of
scalded milk, about six soda crackers rolled very fine, pep-
per, salt and butter. Mince up salmon with fork, sprinkle-
RECIPES FOR COOKING 49*
baking pan with salmon, then a layer of crackers, a little-
salt and pepper and part of milk ; repeat until all is used up - r
and lastly have crackers and a number of small pieces of
butter on top. Bake in oven about half an hour or until a.
good brown. Butter pan well, then when done turn out ons
dish and pour over the following sauce :
Boil a pint of milk ; thicken with a tablespoonful of
flour, add salt and two hard-boiled eggs chopped very fine
and a few sprigs of parsley chopped fine ; also a piece of but-
ter. Mrs. W.
Curry of Salmon Open a can of salmon two hours be-
fore using and remove all bits of skin and bone. Pour two-
tablespoonfuls of olive oil in a frying pan and fry in it a
minced onion. When the onion is brown stir into the oil
a tablespoonful of flour mixed with a teaspoonful of curry
powder, and when these are all blended add a coffee cupful
of boiling water. Season and stir for a moment and then
turn the salmon into the mixture. Cook for two minutes,
and serve. Pass sliced lemon with this dish.
Mrs. Harry J. Clinch.
Brook Trout (Angler Style) Split to the tail; clean,.
was!i and drain. For one dozen large trout, fry six slices
of salt pork brown; take out and put in the trout. Fry
nice brown and serve with the pork.
Mrs. M. Briggs, S. A.
Shrimps Baked in Bell Peppers Use for this dish one
dozen green bell peppers, one quart of pickled shrimps, one
teacupful of grated bread crumbs, two tablespoonfuls of
butter, one teaspoonful of mixed mustard, one-fourth of a
teaspoonful of pepper, one-eighth of a teaspoonful of celery
seed, a slight grating of nutmeg, one egg and some salt, un-
less the fish themselves be salty. Cut the stem ends from,
the peppers and take out the seeds and veins. Soak the
cleaned peppers in water for half an hour. Beat the butter
to a cream, and beat into it the seasonings and egg. Add
the crumbs. Mix these ingredients well, and add them to-
the shrimps. Drain the peppers at the end of the half hour
and stuff them with the shrimp. Arrange them in a pan
with the open side up. Cook in a hot over for twenty
minutes. M. P.
50 RECIPES FOR COOKING
Warmed Over Fish One-fourth of a cup of butter, two
and a half teaspoonfuls of flour, three cups of milk, the yolks
of four hard-boiled eggs, one teaspoonful of anchovy es-
sence and two cups of cold boiled fish ; make a sauce of but-
ter-mash yolks of eggs and mix with anchovy essence; add
to sauce, then add fish. . Serve as soon as heated. (Whole
<egg can be used if desired.) Mrs. B. B. Lawrence, S. F.
MR A TS
Beef Omelet No. 1 Two pounds of raw beef chopped
fine, and half as much in bulk of stale bread, also chopped;
season with salt, pepper and sage, butter size of an egg, one
egg to make it adhere; mould into a loaf and bake slowly
tw^o hours ; slice cold. Mrs. P. A. M.
Beef Omelet No. 2 Four pounds of round of beef, un-
cooked and chopped fine; six eggs well beaten, five or six
crackers rolled fine, butter, salt, pepper and a little suet for
seasoning ; make two loaves and roll them in cracker crumbs ;
bake one hour and slice when cold.
Mrs. J. R. Meek, Marysville.
Ragout of Beef For eight persons, two pounds of beef
from the round, three tablespoonfuls of flour, one pint of
stock, four potatoes, two tablespoonfuls of suet, salt and
pepper are required. Cut the beef into cubes of one inch ;
put the suet in a saucepan; when hot add the meat, shake un-
til the meat is browned ; draw the pieces to the saucepan, add
the flour to the fat, then add the stock, salt and pepper and
stir until boiling ; cover the saucepan and simmer gently one
and .a half hours. Ten minutes before serving add the po-
tatoes cut into cubes. If well made this is a very economical
and exceedingly good dish. M. H.
Stuffed Chops Use mutton chops from shoulder ; put in
roasting pan and season with salt and pepper. Make stuffing
of three large tomatoes peeled and chopped fine, one green
pepper, parsley and celery chopped fine ; mix with crumbs of
ten to twelve crackers and two eggs, and season with salt
and pepper and a little sage or thyme. Spread on chops
about one inch thick and put a piece of butter and dry
cracker crumbs on top; let heat in oven; add a little water
and bake three-fourths of an hour. Serve with tomato
gravy. Mrs. A. U. Welch.
Baked Ham Soak a ham twelve hours in cold water;
make a dough of flour and water, knead until smooth ;roll one
inch thick and long enough to thoroughly cover ham ; encase
52 RECIPES FOR COOKING
the ham in dough and pinch edges together; support the
ham a little way from the bottom of the pan to prevent the
dough from burning. This may be accomplished by placing
a perforated pie pan inverted in the bottom of the pan in
which the ham is to be baked. Place the ham on this pie
pan, then pour in sufficient water almost to reach the top
of the pie pan, but not to come in contact with the dough in
which the ham is encased. Bake in moderate oven until
the dough cracks open; remove dough and skin; return to
baking pan ; add to water in pan half a bottle of good white
wine, one bay leaf and a tablespoonful of sugar; bake an-
other hour, frequently basting. Stand in liquor until cold.
Mrs. R. Leach.
Fried Ham Fried ham will be as tender as chicken if
cooked in this way : Wipe a slice of ham with a cloth wrung
out of cold water, and cut off half of the outside layer of
fat. Put in an iron frying pan, cover with tepid water, and
let stand on the back of the range thirty minutes, not allow-
ing the water to reach a higher temperature than at first,
Drain the ham and dry on a towel. Heat the frying pan,
put in the ham and brown quickly on one side, then turn
and brown on the other side, the time required being about
three minutes. Remove to a heated platter and serve at
once. L. M.
Mark Hanna Hash Brown in a saucepan two onions
with one ounce of butter ; add one pound of cooked, but un-
derdone, well chopped roast beef and one pint of mashed po-
tatoes ; moisten with any stock soup, preferably chicken
broth; season with pinch of pepper, same of nutmeg; stir
well, then cook for fifteen minutes ; serve with poached eggs.
Mrs. P. A. M.
Stuffed Hearts Boil hearts until tender in salted water.
Remove the center from the hearts; chop the meat and add
one cup of chopped cold meat, one cup of bread crumbs, juice
of. half of a lemon, one onion chopped fine, a little chopped
parsley, one .egg, salt and pepper to taste, and enough liquor
to make moist; fill the hearts; put in baking pan and half
fill with liquor. Bake half an hour in a moderate oven.
Mrs. R. Leach.
RECIPES FOR COOKING 53
Coutts-Meyer Furniture Co. For La ' e curtains
SAN RAFAEL GAL., and Portieres
India Curry Wipe a slice of veal weighing one and one-
half pounds and cut half an inch thick. Wipe, and cook in
a hot frying: pan without butter, searing one side, then the
other. Place on a board and cut in one and one-half inch
pieces. Fry two sliced onions in one-half of a cupful of
butter until brown; remove the onions, and add to the but-
ter, veal and one-half of a tablespoonful of curry powder.
Cover with boiling water and let simmer until the meat is
tender. Thicken with three tablespoonfuls of flour diluted
with enough cold water to pour easily, then add one tea-
spoonful of vinegar. Serve w r ith a border of boiled rice.
M. H.
Chopped Meat Balls Chop fine two onions and mix
with two pounds of chopped meat ; then add one cup of
bread crumbs and season with pepper, salt, thyme and sage.
Take mixture and form into meat balls. Take one small
onion chopped fine and fry in saucepan in olive oil; when
fried brown add six large tomatoes ; when it begins to boil
drop in meat balls and cook about thirty minutes. Season
to taste. If tomatoes are watery thicken with a little flour.
Mrs. E. Decham.
Meat Balls Take cold roast beef and chop fine season
with salt, pepper and sage; put in one egg, make into little
balls and fry in butter or drippings. Mrs. P. A. M.
Meat Loaf No. 1 Two pounds of chopped meat (beef
or veal) ;'mix with half a can or four large tomatoes peeled
and cooked tender, half a cup of bread crumbs, one onion
chopped, one egg, a little chopped parsley, salt and pepper
to taste and a tablespoonful of butter ; mix and bake in mod-
erate oven. Half a cup of pork sausage may be added if
desired. Mrs. R. Leach.
Meat Loaf No. 2 Three pounds of chopped beef or veal,
three well-beaten eggs, one tablespoonful of cream, butter
the size of an egg, a tablespoonful of salt, one teaspoonful
of pepper, one nutmeg grated, and flour rolled crackers.
54 ADVERTISEMENTS
Orders called for and delivered to San Anselmo, Ross and Kentfield
A. DECOURTIEUX
Dealer in Special Selected Meats
Phone Main I;2 Temporary San Francisco Address:
PV,-VI on/1 r Qto Market and llth, after Oct. 1st, 1908,
Fourth and D Sts. Permanent Address, California Mar^
San Rafael ket. Telephone Mkt 929
Telephone San Rafael 21 Branch Office Cor. A and Second Sts.
F. P. Grady & Co.
Successors to Grady & Grady
Dealers in Feed and Fuel
Main Office and Yard S. W. Cor. Fourth
and Ida Sts., Opposite West End Depot. San Rafael, Cal.
Particular Attention Paid to Trotting Phone Suburban 52
and Carriage Horses
W. E. DOYLE
Fashion Shoeing Shop
Whitmore Tract Ross Station, Cal.
High Grade Established 1866 Low Prices
JOE POHEIM
THE TAILOR
806-812 Market St. 13-15 Ellis St. San Francisco
No Kitchen Complete \Vithout a Universal Bread-mixer
4 Loaf Size $2.00 8 Loaf Size $2.50
at
JOHNSON HARDWARE COMPANY
Phone San Rafael 32 408 B Street San Rafael
Wm. Martiuelli Phone Suburban 15 Geo. McDermott
Ross Avenue Market
Dealers in choice quality of Beef, Mutton, Veal, Pork,
Hams, Lard, Etc. Orders called for and delivered.
Branch at 3547 2 ;th St., S. F. San Anselmo
RECIPES FOR COOKING 55
Make into a loaf and bake, basting as you do with other
meats. Use one pound of pork chopped fine, with beef, not
with veal. If pork is used omit the salt.
Meat Pie With Potato Crust Take cold meat and half
fill a baking dish to suit size of family. Put sliced meat into
a stewpan with any gravy that you have, a lump of butter
and a bit of sliced onion ; thicken it by dredging in a table-
spoonful of flour ; cover it up on the fire where it may stew
gently, but not be in danger of burning. Meanwhile there
must be boiled a sufficient quantity of potatoes to fill baking
dish after the stewed meat has been transferred to it. The
potatoes must be mashed and beaten up with milk and but-
ter, then place a thick layer of potatoes on top of the meat,
brush it over with egg, place the dish in over and let it
brown. Have a good quantity of gravy left with the meat
that the meat may not be dry and tasteless. Serve with to-
mato sauce. Any kind of left over vegetables may be used
before adding potatoes. This is a good plain dish.
Mrs. B. Follows.
Meat Roily Polly Take one and one-half pounds of
beef and half a pound of fresh pork chopped fine ; add salt
and pepper to taste, two eggs well beaten, six crackers rolled
fine, one teaspoonful of corn starch, one onion (fried in but-
ter and cut fine^, one piece of garlic, about half a teaspoon-
ful of cloves and allspice, or thyme or mace. Make into
small balls. Have leaves of cabbage boiled tender in salt
and water; put meat ball in cabbage leaf and roll up tight;
put in pan with lard, oil or butter and cook about three-
fourths of an hour. Cover pan and turn once in a while.
Mrs. A. Fauth, San Anselmo.
Mock Duck Soak three cups of stale bread in water as-
for dressing. Fry one onion in butter until done but not
brown, and add to the bread. Season with salt, pepper and
sage. Take a nice round steak cut rather thick, spread the
dressing on the steak and roll as you would jelly cake; tie
with string and bake in the oven for three-fourths of art
hour. Mrs. 0. Sirard.
56 RECIPES FOR COOKING
Boiled Lamb and String Beans Boil a piece of shoulder
with onions, cloves, salt, pepper and any other seasoning
desired. Boil for a short time, then add string beans, allow-
ing about one hour for the string beans. Boil all together
and when tender thicken the broth with flour and serve
with the string beans. Mrs. L. S.
Liver Hash Cut cold braised or stewed liver into
pieces about the size of Lima beans. A gravy is next in or-
der. For a pint of meat cook together a tablespoonful of
butter and a teaspoonful of flour until brown and then add
a scant cupful of cold water and a seasoning of salt and pep-
per, and for each pint of meat beyond the first, increase pro-
portionately the quantities of ingredients for the gravy. As
soon as this sauce boils up put the liver into it. Simmer
gently for twenty minutes, and then add a teaspoonful of
lemon juice. Serve very hot. M. P.
Muttonettes Take leg chops about half an inch thick. On
each chop lay. a spoonful of stuffing made with bread crumbs,
beaten egg, butter, salt, pepper, sage and summer savory.
Roll up the slices, pinning with woolen toothpicks to keep
the dressing in. Put a little butter and water in a baking
pan with the muttonettes and cook in hot oven about half
to three-quarters of an hour. Baste often and when done
thicken the gravy and serve on hot platter. Garnish with
parsley. Mrs. H. N. Thornton.
Pot Roast Get a piece of the cross rib of beef large
enough for the family ; have it pierced with salt pork. Put
some oil in a frying pan; add an onion chopped fine and a
piece of garlic. When hot add meat and brown on four
sides; then put all into pot; add salt and pepper to taste,
one large or two small bay leaves, half a flat teaspoonful of
cloves and allspice and half a cup of hot water: let it cook
about two hours and a half longer if it's a large piece;
then add half a can of tomatoes and a few dried mushrooms
utes; cut in small pieces and let cook about half an hour.
Thicken gravy with a little flour dissolved in cold water.
L. M. W.
Shepherd's Pie Cut up enough cold roast beef to make
a quart of small, thin slices. Season the meat with salt and
RECIPES FOR COOKING 57
pepper, and after putting it into a deep earthen dish, pour
over it a sauce made as follows: Put two tablespoonfuls
of butter into a frying pan and when it has become hot, add
two scant tablespoonfuls of flour. Stir until this is dark
brown, and then add a pint of water. Season with salt and
pepper, and boil for three minutes. Pare, boil and mash
eight good-sized potatoes ; then add to them a cupful of boil-
ing milk, a tablespconful of butter, and salt and pepper to
taste. Spread this preparation over the meat and sauce,
beginning at the sides of the dish, and working toward the
center. Bake for thirty minutes. Other meats besides
roast beef can be used in a shepherd's pie. M. P.
Sheep's Tongues With Tomato Sauce Boil the tongues
until tender when pierced with a fork, remove the skins and
cut lengthwise. Put in a saucepan a carrot, an onion (both
cut in small pieces) very little thyme, a bay leaf, two cloves,.
a clove of garlic and one tablespoonful of butter. Simmer
for ten minutes, add one tablespoonful of flour mixed in half
a pint of tomatoes and one cup of soup stock. Boil for half
an hour; season with salt and pepper; strain, heat up with
t!ie tongues and serve. This is sufficient for six tongues.
Mrs. H. X. Thornton.
Steak a' 1' Allemande Two cups of finely chopped cold
meat, a tablespoonful of finely chopped celery, salt and pep-
per to taste, three soda crackers rolled fine, and enough
gravy or stock to moisten. Add to this a beaten egg; knead
all well together with the hands ; form into a flat steak and
bake in a moderate oven forty minutes, basting frequently
with hot water and butter. Mrs. R. Leach.
Plank Beef Steak Cover a good Porterhouse or ten-
derloin beef steak with chopped onions, season well with salt
and pepper, smear all over with butter. Surround steak
with either mashed or sliced potatoes and well cooked car-
rots and bake in hot oven for about ten minutes; serve on
hot plates. Mrs. X. J. H.
Spanish Steak Season with salt, pepper and butter,
three pounds of round steak, cut two and one-half inches
thick. Place in the oven in a pan with a little water and
58 RECIPES .FOR COOKING
cook thirty minutes; then cover with a layer of sliced raw
onions. Cook three-quarters of an hour, then add a layer
-of sliced tomatoes; cook until tender; sprinkle with grated
cheese, and wiien browned serve with a gravy made from the
liquor in the pan. G. H.
Pigs in a Blanket Cut into pieces two inches square as
much round steak as you desire to use. Place in each piece
a thin slice of bacon. Roll and tie the pieces of steak at
-each end ; fry same in saucepan until brown, then cover with
"hot water. Add to above one onion chopped fine and fried
in butter. Season to taste with salt and pepper and let cook
-one hour. When ready to serve take out the pigs and
thicken gravy; then pour over the pigs. Serve with mashed
potatoes. Mrs. Sirard.
Spare Ribs Boil spare ribs in just enough water to
cover, with one onion sliced fine, a bay leaf, cloves, salt and
pepper. When tender remove spare ribs and allow the water
to boil down until nothing remains but the fat. Return
spare ribs to the saucepan and brown carefully in the fat.
Mrs. F. 0. S.
Braised Sweetbreads Soak a pair of sweet-
breads in cold salted water for an hour. Parboil them for
ten minutes, then plunge into cold water enough to cover,
to which has been added a tablespoonful of vinegar. When
cold, remove skin and cut into half inch slices.
Sweetbreads With Mushrooms Parboil sweetbreads, al-
lowing eight medium-sized ones to a can of mushrooms ; cut
the sweetbreads about a half of an inch square, stew until
tender ; slice mushrooms and stew in the liquor for one hour,
then add to the sweetbreads a coffee cupful of cream, pep-
per and salt and a tablespoonful of butter.
Tripe Lyonnaise No. 1 Slice about two pounds of tripe
in long strips ; scald in boiling water well salted. Cook one
pound of sliced onions with a lump of butter. When well
cooked add the tripe, one glass of white wine, pepper, salt
.and a little chopped parsley. Cook all together for ten
..minutes on a quick fire and serve. Mrs. C. A. Pesenti.
RECIPES FOR COOKING 59
Lyonnaise Tripe No. 2 Clean and boil a fresh honey-
comb tripe, then cut into strips about two and a half inches
long and half an inch wide, sufficient to make two cups. Put
in a pan in the oven a few minutes to draw out the water,
then drain. Melt a tablespoonful of butter, add a teaspoon-
f ul of finely chopped onion ; cook to a light brown, and add
the tripe, a teaspoonful of finely minced parsley, a teaspoon-
ful of vinegar and salt and pepper to taste. Simmer for
five minutes and serve plain, or on toast. G. H.
Veal Birds Cut two pounds of thin veal steak into
small squares, rejecting all bone. Season lightly with pep-
per and salt. Have ready a dressing of cracker crumbs,
moistened with cream and well seasoned. Place a table-
spoonful of dressing in the center of each square, roll the
meat, and skewer into shape with a toothpick. Fry a golden
brown or bake in the oven. G. H.
Blanquette of Veal Cut into two-inch square pieces two
and a half pounds of the breast of veal and cover with cold
water; boil and be careful'to skim off all the scum. Add a
bouquet of vegetables, six small onions, two good pinches of
salt and pepper; cook for forty minutes. Melt about one
ounce and a half of butter in another saucepan*; add three
tablespoonfuls of flour and stir well for three minutes;
moisten with one pint of broth from the veal and boil for
five minutes and set on one side of stove. Beat in a bowl
three egg yolks with juica of one lemon, and a little grated
nutmeg; take the preparation in the saucepan, gradually
adding the egg yolks that are in the bowl, beating briskly
with a wooden spoon. Throw this over the veal and lightly
toss the whole, being careful that it does not boil. Serve
at once. Mrs. G.
Boned Chicken This is nice for picnics. First take
aut the breast bone ;then remove the back with a sharp knife,
and next the leg bones; keep the skin unbroken, and push
within it the meat of the legs. Fill the body with alternate
layers of parboiled tongue, veal, force-meat, the liver of the
fowl, thin slices of bacon, or aught else of good flavor, which
will give a marbled appearance to the fowl when served, then
sew up and truss as usual.
60 RECIPES FOR COOKING
POULTRY
Chicken Casserole Season chicken inside well with
salt and pepper; lay in casserole (or earthen dish) with
pieces of butter laid on top ; cover firmly, and cook slowly.
Put in separate pan French carrots quartered, small onions,
sweetbreads, chicken livers, mushrooms and the hearts of
artichokes; bake in oven until nearly done. When cooked
add a little white wine, boil all together for a few minutes,
season and pour the whole in the casserole with chicken.
Cover tightly and bake until chicken is done. Serve in
casserole. Mrs. G., San Anselmo.
Creamed Chicken Cut up enough cold chicken to make
a cupful, dice cold boiled potatoes, and cut up enough cel-
ery for a half a cup. Stew the celery until tender in a very
little salted water. Make a pint .of white sauce with milk ;
put in the chicken, celery and potatoes and beat well. Just
before serving stir in a well-beaten egg. Pour over slices
of buttered toast and serve very hot. Mrs. Leach.
Fried Chicken, Southern Style Prepare chickens as for
roasting; joint and parboil; season well; roll in flour and fry
.a nice brown in half butter and lard ; fry hominy (that has
been previously boiled and seasoned) in slices and lay around
the chicken. Make a gravy in the pan with flour and a
cupful of cream or rich milk. Rice may be used instead of
liominy.
Spring Chicken Split the chickens down the back, lay
them breast down on a baking pan, filling the depression in-
side the ribs with equal quantities of finely minced onion,
carrot, celery and peas ; season with salt and a dash of
paprika, adding a generous lump of butter for each bird.
Pour into the baking pan half a cup of hot water to which
has been added two tablespoonfuls of mushroom catsup, and
cook in a hot oven half an hour, or until the vegetables are
tender, basting frequently. Remove the vegetables and
turn the chickens to brown the breasts slightly. Serve them
covered with a sauce made from the same vegetables moist-
ened with a little hot cream. G. H.
62 RECIPES FOR COOKING
Coutts-Meyer Furniture Co. For Blankets and
SAN RAFAEL, CAL., Comforters
Chicken Stew, Spanish Style Take one good-sized
chicken, cut in small pieces and put in stewpan with water
enough to cover. Add two green peppers, being careful to
take out all the seeds, one small carrot and an onion. Let
simmer until well done, then add one can of mushrooms, one
of French peas, one-half can of tomatoes and a little parsley.
Let all come to a boil again, make a cream gravy to pour over-
all, and serve with crisp toast. Mrs. Larkins.
Ducks Braised Draw and singe a pair of ducks, wipe
them inside and out with a damp cheese cloth. Line a
small pan with thin slices of bacon, sprinkle the bottom with
minced parsley, thyme, grated lemon peel and a little finely
chopped onion. Lay the ducks in, cover with a sliced car-
rot, three or four whole cloves, a tablespoonful of currant
jelly and a cup of stock. Set over the fire and let simmer one
hour, basting frequently. Slice one large turnip, fry it in
butter, turn into the saucepan, take up the ducks and set
to keep w r arm ; let the turnip cook for ten minutes ; take the
slices up, arrange on the dish around the ducks, strain the
gravy, thicken it with a little brown flour, pour over and
serve the ducks very hot with currant jelly and sliced lemon..
G. H.
To Cook an Old Fowl Draw and truss it into shape;
do not stuff. Put inside a tablespoonful of chopped onion
and a dusting of salt and pepper. Brown it quickly in a
hot oven, then roll it in oiled paper, replace it in the pan,
add a cupful of hot water, cover with another pan and cook
slowly for an hour and a half. M. H.
Broiled Grouse Split the birds down the back. Lay
a folded towel on the breast and strike hard with the vege-
table masher; this will flatten the breastbone. Now wipe
clean, and then dredge with plenty of salt and a little pep-
per. Rub soft butter over the bird, and dredge thickly with
flour. Broil over a clear fire for fifteen minutes. Serve-
RECIPES FOR COOKING 63
on a hot dish with salt, pepper and butter. In the time
given, the meat will be rare ; if liked better done, broil for
twenty minutes. M. P.,
Roast Turkey Singe, draw and wash a turkey; rub it
both inside and out with one tablespoonful of salt. Stuff it
with chestnut stuffing and truss it. Rub the back lightly
and the chest and legs thickly with soft butter, and dredge
with flour. Place the turkey on its back on the rack in the
dripping pan. Pour one cup of boiling water in the pan r
and place it in hot oven. Watch to see that the turkey does
not get scorched, and turn pan that the turkey may be
browned on all sides. When it has been in the oven twenty-
'five minutes, begin to baste with the water in pan, and salt,
pepper and flour. Baste every fifteen minutes until it is
done. Be careful that the water in the pan does not boil
dry. In the last fifteen minutes, baste the breast with two
tablespoonfuls of melted butter and a slight dredging of
flour. M. P.
A Creole Stew Draw, singe and disjoint a chicken ; put
two tablespoonfuls of butter in a saucepan ; add three good-
sized onions cut in very thin slices; cook until the onion is
soft without browning. Put in the chicken, the tougher
pieces first, then the white meat on top. Add half a pint of
finely chopped celery, and sufficient strained, stewed to-
mato to cover the chicken, about one quart. Simmer gently
for one hour. Add a level teaspoonful of salt, and a sweet
pepper chopped fine. Have ready one pint of fresh corn
cut from the cob, or one can of corn; spread this over the
top; cover and heat thoroughly. Dish the chicken in the
middle of a large platter, put the corn on top and strain over
the sauce. Serve with plain, boiled rice. M. P.
Spanish Stew Take a couple of tender spring chickens,,
about two to two and a half pounds each ; dress and cut up
into small joints and put the chickens into a porcelain-lined
pot; add a can of tomatoes, five medium-sized onions, four
cloves of garlic, two tablespoonfuls of butter, six small red
peppercorns and salt to taste. Cook on a slow fire for about
three-quarters of an hour, then add a can of early June peas.
64 ADVERTISEMENTS
M. J. HODGE, President and Manager
HODGE LIMBER and SUPPLY CO.
Dealers in
Pine and Redwood Lumber, Lath, Redwood and
Red Cedar Shingles
Brick, Lime, Cement, Sand, Gravel, Crushed Rock, Plaster,
Sewer Pipe, Etc.
San Anselmo, - California
Deysher & LaFargue
GENERAL BLACKSMITHS
AND HORSESHOERS
Horses Clipped by Phone Suburban 22
Electricity San Anselmo, Cal.
ICE CREAM CANDIES CONFECTIONERY
Mrs. M. Needham
FANCY GROCERIES
Phone Suburban 213
OPPOSITE STATION SAN ANSELMO
E. S. RAKE, Pres. R. H. WARDEN, Sec y
C. Grosjean k? Co.
INCORPORATED
717 Fourth St.
'Telephone Main 59 San Rafael
RECIPES FOR COOKING 65
and let the whole simmer for fifteen minutes longer. Thicken
broth a little with two tablespoonfuls of flour and the yolk
of an egg. Mrs. Harry J. Clinch.
Chestnut Stuffing for Turkey Shell and blanch fifty
chestnuts, and boil for half an hour in water enough to cover
them. Drain off the water, and add to the nuts three table-
spoonfuls of butter, a level teaspoonful of salt and half a
teaspoonful of pepper. Mix these ingredients and stuff
the turkey with them. The chestnuts will be whole, dry,
sweet and tender cooked in this manner. M. P.
66 RECIPES FOR COOKING
ENTREES
Chicken Fricassee Clean, chop and dry chicken. Fry
in pan with enough olive oil to cover bottom ; drop in a large
onion chopped fine with half a small head of garlic mixed
with a little parsley. When fried brown, add one cup ol
boiling water and cook slowly for one hour; then add one
pint of green peas; season with pepper and salt to taste;
when all cooked add three eggs well beaten and mixed quick,
just before serving. Mrs. E. Decham.
Chicken Fricassee, Italian Style Put some olive oil in a
saucepan and when hot put in your chickens, that have
already been cut up in small pieces; let them get a little
brown and then add a good-sized onion, salt, pepper, a little
thyme and allspice; then add a few tomatoes and let simmer
until tender. Mrs. Rossi, S. A.
White Fricassee of Chicken Free a cooked fowl of skin,
bones and fat. and cut into small pieces. Season with salt
and pepper. Put three tablespoonfuls of butter into the fry-
ing pan, and when it has become hot, add two tablespoonfuls
of flour ; mix until smooth and frothy ; then gradually add a
pint of the water in which the fowl has been boiled, and
season with salt and pepper. When this gravy boils up r
add the meat and simmer for ten minutes; then add half a
cupful of cream or milk, and boil up once. Serve on a hot
dish, with a garnish of toast. M. P.
Fricassee of Chipped Beef Shred half a pound of beef;
if too salt, freshen by pouring hot water over it and letting
it stand a few minutes ; drain and dry ; then put two table-
spoonfuls of melted butter into a saucepan (have a slow fire,
as little heat is desired) ; add two tablespoonfuls of flour and
blend well through the meat ; then add two cups of milk and
one-fourth of a teaspoonful of Kitchen Bouquet and let sim-
mer for five minutes ; add two yolks slightly beaten and take
from the stove. C. H., Redding.
Crab Croquettes Chop crab, season with salt, pepper
and three pounds of melted butter ; moisten well with milk ;
RECIPES FOR COOKING
stiffen slightly with bread crumbs -and add two well-beaten
eggs. Form into croquettes and roll in egg and bread
crumbs and fry in boiling lard.
Rice Croquettes a la Parmesan For eighteen croquettes
use half a cupful of raw rice, three gills of stock, one cupful
of stewed tomato, three tablespoonfuls of butter, four table-
spoonfuls of grated Parmesan cheese, one teaspoonful of salt,
one-fourth of a teaspoonful of cayenne, one teaspoonful of
onion juice, four eggs and crumbs for breading. Wash the
jv".e, and putting it in a stewpan with the stock boil it for
ten minutes. Now add the strained tomato, the onion juice,
salt and cayenne, and COOK for twenty minutes longer. When
the rice has been cooking for half an hour, try a few grains
and if they be tender, add the cheese and two of the eggs
well beaten. Stir for one minute, and take from the fire
immediately. Spread on a platter and set away to cool.
When cold shape, and then spread with the remaining two
eggs and the crumbs. Fry for one minute and a half. Ar-
range on a warm napkin and serve very hot. M. P.
Sweet Potato Croquettes For eight croquettes use
enough boiled sweet potatoes to make a pint when mashed,
half a cupful of hot milk, two generous tablespoonfuls of
l-utter, one teaspoonful of salt, two eggs and some crumbs
for dressing. When the potatoes have been mashed smooth
and light, beat into them the hot milk, and then the salt and
butter. Next beat one egg until light, and beat this into
the mixture, which should now be made into cro.quettes.
Beat the second egg in a soup plate. Cover the croquettes
with this egg, and roll them in the bread crumbs. Fry in
fat until they turn a rich brown. Serve at once.
Veal Croquettes To one pint of chopped cold veal (beef
may be used) add half a pint of cream, or rich milk. To this
quantity put one tablespoonful of butter creamed with one
tablespoonful of flour; put all save the meat over the fire
to thicken; season it to taste and pour over the meat; mix
thoroughly and form into shape ; roll in bread or cracker
crumbs and fry brown, or, if preferred, bake. Mrs. Leach.
RECIPES FOR COOKING 69
For Lenten Dish Egg Timbales with Tomato Sauce
Slightly beat six eggs, adding a scant teaspoonful of salt
and a dash of cayenne, ten drops of ouion juice and one and
one-fourth cupfuls of milk. Pour this mixture into buttered
timbale cups; place them in moderate oven until set in the
center ; then test with a silver knife ; when it comes out clear
they are done. Have ready a cream sauce made with a
heaping tablespoonful each of butter and Hour and a cupful
of milk, also half a cupful of strained tomatoes. If the latter
is very acid add a pinch of baking powder. Take both from
the fire a minute before serving ; turn the timbales out on a
platter, gradually add the tomato to the sauce, stirring well;
then pour round the timbales and garnish w r ith sprigs' of
parsley. Mrs. N. J. Hoey.
Frogs a la Poulette Boil frogs, one can of mushrooms
(sliced thin), one can of trouffles, a little salt, and a small
piece of butter, together with enough white wine to scarcely
cover all. Cook about five minutes. In a separate bowl
have ready the yolks of five eggs, one pint of rich cream, a
dash of paprika, and also of nutmeg ; stir this until thorough-
ly blended. Strain the wine from the frogs into the bowl;
stir quickly s'o that it does not curdle, then pour back into
the saucepan over frogs and shake well over hot fire until
the sauce is quite thick. Do not boil. Serve with small
pieces of dry buttered toast or in patties. Can cook sweet-
breads, chickens (small fryers) or oysters in the same way.
Mrs. G., San Anselmo.
Apple Fritters Beat three eggs very lightly, then stir
in one teaspoonful of salt, one-half cup of sugar, one pint
of milk, two cups of sliced or chopped apple, and two cups
of flour. Stir all well together and fry as pancakes. Use
with sugar or syrup.
Banana Fritters No. 1 Beat three eggs very lightly,
then stir in one teaspoonful of salt, one-half cup of sugar,
70
ADVERTISEMENTS
S. H. Cheda, Pres.
Geo. C. Hansen, Cashier
Mann Co. Bank
Commercial and
Savings
Safe Deposit Vault San Rafael, Cal.
T. S. Malone, Prop.
George B. Hund, Mgr.
Malone s Pharmacy
DRUGS, ICE CREAM, CANDIES, and All
Kinds of Photo Supplies
Opposite Station
Phone Suburban 13
San Anselmo
The Laurel Grove Nursery
H. Schluter, Prop.
Recommends its fine collection of Ferns, Begonias, Palms for house and
porch. All kinds of flowering Plants for the garden. :: :.
For Winter Planting.
A complete assortment of Fruit Trees, Berry Vines and Plants. All kind
of Roses, Shrubs, Trees, (ornamental and flowering). Oranges, Lemons
Palms at Wholesale and Retail. :: :: :: :: ::
Telephone Main 4553
San Rafael, Cal.
J. Fonnesbeck, Pres.
Phone Suburban 41
Marin Feed & Fuel Co,
Hay, Grain, Mill-Feeds
Wood and Coal
Creek Sand and Gravel a Specialty
San Anselmo - California
H, P, PROCTOR
The Jeweler
San Rafael California
Goto
The Racket Store
FOR GOODS AND PRICES
605 4th St. San Rafael, Cal.
RECIPES FOR COOKING 71
one pint of milk, two cups of sliced bananas and two cups
of flour. Stir all well together and fry as pancakes. Use
with sugar and syrup.
Banana Fritters No. 2 Cut bananas in long slices after
peeling and soak a few minutes in a little wine and sugar
or lemon juice and sugar. Make a batter with three-fourths
of a cup of flour, a pinch of salt, one tablespoonful of melted
butter and a teaspoonful of warm water. Stir until smooth.
Make batter an hour or two before using it ; just before using
stir in the stiffly beaten whites of three eggs. Dry bananas
and clip them in batter and fry in deep, hot fat. Sprinkle
powdered sugar over each piece and serve hot.
Mrs. A. U. Welch. S. A.
Bell Fritters (Nice Entree) Bring to a boiling point
one cup of water, one pound of butter and a little salt ; when
boiling sift in one cup of flour and cook until it becomes a
smooth paste. "When cool beat in four eggs; drop from
a teaspoon into hot lard and cook until light brown. Serve
with wine souce. E. C. "W.. Sausalito.
Corn Fritters Six grated ears of corn or one can of
corn, strained through a colander and chopped; add cup of
milk, a pinch of salt, one teaspoonful of baking powder,
stirred into two-thirds of a cup of milk, two eggs, not beated
but stirred in well; drop by the spoonful into boiling fat.
Drain on paper. Serve hot. Mrs. M. Briggs* S. A.
Fritters-^One quart of water and a tablespoonful of
butter ; h,oil together a few minutes, then stir in enough flour
to make paste as thick as mashed potatoes. Pour into a
bowl and stir until cold. Beat in six eggs one at a time,
add salt and nutmeg. Fry in plenty of butter or fat.
German Fritters Make a sponge of one and one-third
cupfuls of bread flour (once sifted), one-third of a cupful
of sugar, seven-eighths of a cupful of scalded milk and one-
third of a yeast cake dissolved in two tablespoonfuls of luke-
warm water. Cover, and let rise until the mixture has
doubled its bulk. Add one-third of a cupful of melted but-
ter, one-fourth of a teaspoonful of salt, the grated rind of
half a lemon and two eggs well beaten. Beat thoroughly,
72 RECIPES FOR COOKING
cover, and again let rise until the mixture has doubled its
bulk. Toss on a slightly floured board, roll to one-fourth
of an inch in thickness, shape with a small round biscuit
cutter first dipped in flour ; cover and let rise on the board.
Take each piece and hollow in the center to form a nest. In
half the pieces put one-half teaspoonful of currant jelly and
quince marmalade mixed in the proportion of one part jelly
to two parts marmalade. Brush the edges of tho filled
pieces with milk. Cover with the unfilled pieces, and press
the edges closely together with the fingers first dipped in
flour. If this is not carefully done the fritters are liable
to separate during the frying. Fry in deep fat, drain on
brown paper and sprinkle with powdered sugar. L. M.
Meat Fritters Chop enough cold cooked meat to make
one cupful.. Season well with salt, pepper, onion juice and
a little chopped parsley. Make a tick batter with one cup
of flour, one egg, one teaspoonful of baking powder and a
pinch of salt, adding milk enough to moisten (about one
cup). Put the meat into this and drop by spoonfuls into hot
fat. Cook until a golden grown and drain well before serv-
ing. Serve with tomato sauce or brown gravy.
Peach Fritters One cup of sweet milk, two cups of
flour, one heaping teaspoonful of baking powder, two eggs,
beaten separately, one tablespoonful of sugar and one salt-
spoonful of salt. Make milk little more than lukewarm and
add it slowly to the beaten yolks, sugar and salt; next add
flour and baking powder ^(sifted together) and lastly the
whites of eggs, and mix well. Have quartered about a dozen
ripe peaches, and drop these, a few at a time, into* the batter;
then drop into a deep pan of very hot lard and fry until a
nice light brown. Sprinkle with powdered sugar and serve
at once with wine or lemon sauce. Mrs. W. Lemon, S. A.
Fried Hominy Fry a dozen or more pieces of bacon.
Open a can of hominy and pour off liquid and fry in bacon
or ham grease. V. N.
Kidney Saute Take two beef kidneys, slice and salt
them and let stand for half an hour ; then wash salt off.
In the meantime prepare one onion, two pieces of garlic and
RECIPES FOR COOKING 73
a handful of parsley and chop all together very fine. Dry
Sidneys thoroughly and put in a hot pan with a tablespoon-
f ul of butter ; add pepper and salt to suit taste. Cook for
five minutes on a very quick fire ; add one wineglass of Sher-
ry wine; then add the prepared onions, parsley and garlic
and another tablespoonful of butter. Let cook five minutes
more and serve. This is sufficient for six people.
Mrs. C. A. Pesenti.
Kidney Saute One dozen lamb kidneys, salt, pepper,
two small cloves of garlic and one cupful of white wine.
"Wash, skin and core kidneys ; cut in very small pieces. Put
a tablespoonful of butter in frying pan and when hot put
in kidneys; brown well; sift over this one tablespoonful of
fiour; add garlic, chopped; salt, pepper and wine; let simmer
one-half hour. If it becomes dry add more wine. Serve
on buttered toast. Mrs. Dodd.
Kidney Saute Soak lamb kidneys in salt water for a
couple of hours; cut in small pieces; roll in flour. Fry
scraps of bacon ; add onions to this and fry to a nice brown ;
then fry the kidneys. Sprinkle flour over it all and brown.
Then add water to make the gravy, stirring all the time.
Season with pepper, salt, a bit of Worcestershire sauce and
a little sherry. Let it cook slowly for ten or fifteen min-
utes. Mrs. H. S.
French Oyster Patties One quart of oysters, one pint
of toasted cracker crumbs, one cup of cream, one tablespoon-
ful of butter, five eggs well beaten, two small onions, chopped
fine and fried brown in a little butter, the juice of one lemon
and one bunch of celery chopped very fine. Into the well-
beaten eggs put the oysters, celery and cooked onions; sea-
son to taste, then add the cream, cracker crumbs and but-
ter, and last of all the lemon juice. Put in a double boiler
and warm through. Put in patty shells and place in a warm
oven five minutes before serving. Mrs. 0. Sirard.
Risotto or Eice Saute Take one onion and the marrow
of one shin of beef ; chop together very fine ; put in saucepan.
"When melted add two coffeecups of Italian rice, dry. Keep
74 RECIPES FOR COOKING
stirring on a very quick fire until the color of gold. Add
one wineglass of white wine; then add beef broth slowly un-
til about as thick as you would make curry and rice. Cook
well. To make a very rich flavor add Italian truffles, sliced
as thin as possible. Add one-fourth of a pound unsalted
butter and one cupful of grated Parmesan cheese. Stir well
and serve. This is sufficient for four people
Mrs. C. A. Pesenti.
Spaghetti and Meat One pound of round steak and
one pound of fresh pork ground, one quart can of tomatoes,
one head of celery and one bunch of French carrots chopped
fine, one large onion, garlic to suit, one Chili pepper, salt,
and one small cupful of oil. Heat oil and put in meat ;
brown meat in oil, and then add all the other ingredients.
Cook for one hour, stirring constantly. Turn out on large
platter. Boil two pounds of spaghetti until well cooked;
drain off all of the water and put on top of cooked meat,-
add plenty of grated cheese on top and serve.
Mrs. Dodd, S. F.
Spanish Tamales The following ingredients are for two
dozen tamales. Three dozen ears of green corn with the
husks, one chicken, two dozen Chili peppers, one quart of
olives, two cups of good lard. Salt to season sufficiently.
Scrape the corn from the cob, mix with the chicken, cooked
and minced moderately fine, and add the other ingredients.
Divide into two dozen small portions, and tie up in the
husks. Steam or boil until thoroughly done. G. H.
Raviola Filling Twelve eggs, two cloves of garlic,
three bunches of Italian spinach or lettuce and two green
onions ; salt, pepper, parsley, thyme and sage to suit taste ;
three brains, one saucerful each of grated cheese and hard-
tack, one cup of sausage meat and four tablespoonfuls of
olive oil. Boil spinach ten minutes; crush until free from
writer. Parboil brains and take off skin. Beat eggs and
add brains and spinach well chopped; stir until free from
lumps. Drop in garlic, parsley and sausage meat and mix ;
add oil, cheese and hardtack and stir. Drop in pepper, salt,
thyme and sage. If not stiff enough to drop from spoon
add more hardtack. Be careful to chop everything fine.
RECIPES FOR COOKING 75
Crust Five cups of macaroni flour and two eggs. Beat
eggs and add to flour already moistened with water. Mix
and add more water until you have a stiff dough. Divide
dough in two. Roll out into separate large thin crusts,
being careful to get them as thin as possible, but not break-
ing them. Spread one crust and then put a thin layer of
filling over top; place the other crust over that, being careful
to keep them even ; then seal edges by pressing them to-
gether with the finger tips. Impress later with a thin,
light stick into square inches; then with knife or sharp in-
strument separate one from another. Dry a couple of hours
before cooking. Boil HKC macaroni in a large pot until
dough is soft enough to suit taste. Drain and add Italian
gravy, same as is used for macaroni.
Gravy Chop up a chicken in small pieces and fry in
olive oil with two large onions, half a head of garlic and a
little parsley chopped fine. Fry until brown, then add half
a cup of mushrooms that have been soaked in a cup of boil-
Hg water for ten minutes. Allow water to stand about ten
minutes to settle, then pour in water; then add one and
one-half tablespoonfuls of pressed tomatoes, dissolved in a
cup of boiling water; then add about five large tomatoes
chopped fine; season with pepper and salt and boil for one
and one-half hours. Beef can be used in place of chicken
if desired. When serving with any kind of paste use grated
cheese.
Woodcock Half a can of tomatoes, butter the size of a
walnut, one teaspoonful of salt, a little pepper, half a tea-
spoonful of extract of onion and four eggs, yolks and whites
beaten separately; melt the butter, add the tomatoes and
heat until nearly boiling ; add salt, pepper and onions. Pour
in slowly the beaten yolks and stir until it thickens; then
pour in beaten whites ; stir thoroughly and serve at once on
slices of toast or crackers. Mrs. M. Papish, Kellogg, Ida.
76 RECIPES FOR COOKING
Cheese Pishes
Cottage Cheese Put thick sour milk into bag and let
stand a day with a weight upon it. Take cheese and add
salt and sweet cream and beat with a spoon.
English Lemon Cheese Two cups of granulated sugar,
three teaspoonfuls of butter, the rinds of two and the juice
of three lemons, and .three eggs. Beat the whole mixture
well together in a bowl. Set in pan of boiling water and
cook until very thick. I. M.
Omelet With Cheese Four eggs, one-half of a cup of
milk, one teaspoonful of flour, a little parsley, pepper and
salt, one-half of a teaspoonful of grated American cheese
and one teaspoonful of cottolene. Beat the eggs very light;
then add the other ingredients ; beat all well together ; then
pour into a pan in which a large teaspoonful of cottolene is
heated. Let it cook till light brown, then fold it over and
dish for the table. Shake the pan while the omelet is cook-
ing ; must be eaten the instant it is removed from the pan.
Mrs. Geo. Ryan.
After Dinner Cheese Balls : Two cream cheeses, one
pound of walnuts, four ounces of sweet cream and salt to
taste; chop nuts fine, mix all together, -roll in small balls;
place on lettuce leaves and serve with toasted crackers.
A. G. Fellows.
Cheese Fondue When carefully made, this is a most
satisfactory dish for luncheon or supper. The ingredients
are: a quarter of a pound of cheese, six eggs, three table-
spoonfuls of butter, a level teaspoonful of salt, one-eighth
of a teaspoonful of white pepper and four slices of toasted
bread. After grating the cheese, beat the eggs till they are
light, and add to them the butter, cheese and seasoning.
Turn the mixture into a bright saucepan, and setting this
into another containing boiling water, stir until the cheese
is melted and the mixture is smooth and creamy. Cut the
bread into eighj parts, and lay it upon a hot dish. Pour the
fondue over it and serve immediately M. P.
78 RECIPES FOR COOKING
Emergency Dish for Luncheon Cut slices of bread a
little thick and scoop a hollow in the center of each, leaving
the crust as a rim. Grate some cheese, season with salt and
paprika, moisten with milk. Break an egg into each piece,
-dot with butter and bake ten minutes. I. M.
Luncheon Toast Thick slices of toast are slightly
moistened in hot water, to which is added Worcestershire
auce to taste. Place on each a spoonful of French peas
with a teaspoonful of the tiny German onions ; over all pour
.a cream sauce highly seasoned with grated cheese.
Mrs. R. Leach.
Oyster Rarebit One cup of oysters, two tablespoonfuls
of butter, half a pound of cheese cut fine, one-fourth of a
teaspoonful of salt, a few grains of cayenne pepper, two
eggs and six slices of toast. Parboil the oysters and remove
tough muscle. Strain and reserve liquor. Melt butter,
.add cheese, salt and cayenne pepper. Beat the eggs, add
oyster liquor and add gradually the melted cheese ; add oys-
ters and serve on toast. Mrs! B. B. Lawrence, S. F.
Macaroni Rarebit One pound of macaroni, yolks of
three eggs, one-half inch slice of butter and half a pound of
mild cheese grated; boil macaroni in salted water twenty
minutes ; beat eggs, add one and one-half cups of milk, but-
ter and cheese; salt and paprika to taste; pour over maca-
roni and serve immediately in ramekins. Mrs. R. Leach.
Glorified Rarebit Melt one tablespoonful of butter in
the chafing dish, then add one-half of a cupful of cream.
When hot stir in two tablespoonfuls of grated cheese and
the same amount of potted ham. Boil a minute or two
and serve hot on squares of toast make by frying trimmed
squares of bread half an inch thick in butter.
Mrs. R. Leach.
Cheese Straws One cup of grated cheese, half of a scant
cup of butter, one cup of flour, half of a teaspoonful of salt,
half of a teaspoonful of paprika, yolk of one egg and two
tablespoonfuls of milk or water. Mix well together, roll
out one-fourth of an inch thick, cut in narrow strips about
five inches long ; lay on wet dripping pan, not touching each
-other, and bake in quick oven. Mrs. B. B. Lawrence.
Puddings and Desserts
Almond Pudding Twelve eggs, two cupfuls of sugar,
one heaping soup plate of grated rye bread, one-half tea-
spoonful of ground cloves, one-half teaspoonful of
nutmeg, one-half teaspoonful of cinnamon, one
tablespoonful of vanilla extract, one pound of almonds
pounded fine and citron grated fine. J. N.
Batter Pudding One pint of flour, one pint of milk,
two eggs beaten separately (add whites last), a pinch of
salt and butter the size of a nut. Mrs. Briggs.
Beefsteak Pudding Two cups of chopped beef suet,
two cups of sifted flour and half a teaspoonful of salt ; make
crust and roll thin and line pudding bowl. Fill with ten-
derloin steak cut small, six small kidneys, one tablespoonful
of chopped onion, a tablespoonful of Worcestershire sauce,
pepper and salt to taste and a few mushrooms if desired.
Fill bowl to within one-half inch of the top with water;
put on top crust; pinch round firmly. Scald and flour
square pudding cloth, lay over top and tie firmly around
the rim with string; lift up four corners and tie again.
Plunge into boiling water and boil rapidly four hours. If
more is needed add boiling water. Mrs. R. Leach.
Bingham Pudding Mix one cup each of molasses and
cold water, one-half cup of melted butter, one cup of raisins
or currants, one teaspoonful of soda, a pinch of salt, . and
three cups of flour. Steam three hours and serve hot with
any desired sauce.
Bread Pudding No. 1 One pint of bread crumbs, one
quart of milk, one cup of sugar, the yolks of four eggs
beaten, the grated rind of one lemon, a lump of butter the
size of a walnut, a teaspoonful of cinnamon and a little mace.
Bake until done. Whip the whites of the eggs and beat in
half a cup of sugar or more (to taste), flavor with either
vanilla or the juice of lemon. On the top of hot pudding
spread a glass of jelly and over jelly spread egg whites and
-set in oven a minute or so to brown. Mrs. N. J. Hoey.
80 RECIPES FOR COOKING
Coutts-Meyer Furniture Co. For CARPET
SAN RAFAEL, CAL., CLEANING
Bread Pudding No. 2 One cup of seeded raisins, two
teaspoonfuls of baking powder, two eggs, one cup of brown
sugar, half a loaf of bread, two teaspoonfuls of mixed spices,,
grated rind of lemon or orange. Soak bread in cold water
until soft, then squeeze; add other ingredients and steam,
one hour. Serve hot with sauce.
Bread Pudding No. 3 Two slices of bread one inch
thick (broken), some sugar, one pint of milk, yolks of three
eggs beaten, raisins and nutmeg ; flavor ; beat whites of eggs-
to a stiff froth; add sugar and put on top. Rut in oven,
and brown. Mrs. Briggs, S. A.
Bread and Butter Pudding Cut stale bread into slices ;-.
dip in melted butter and arrange in a small baking pan a
slice of bread to a layer of raisins that have been carefully-
washed and seeded. When the pan is full pour over it a,
mixture made of one pint of milk, the yolks of two eggs and
two tablespoonfuls of white sugar. Bake in moderate oven
half an hour. When baked whip to a froth the whites of
two eggs and pour over the custard; return to the oven.'
for a few minutes until lightly brown. Serve with whipped
cream or brandy sauce.
Brandy Sauce Put into a pan two cups of water and
a cup of white sugar. When the sugar is thoroughly dis-
solved, add slowly a heaping tablespoonful of cornstarch
which has been diluted in cold water. Stir until clear ; re-
move from fire and add two tablespoonfuls of brandy.
Carrot Pudding No. 1 One cup of flour, one cup of
chopped suet, one cup of currants, one cup of brown sugar,,
one cup of grated carrots, half of a teaspoonful of salt, juice-
and rind of one lemon. Steam three hours.
Mrs. T. P. Jr.
Carrot Pudding No. 2 One cup of grated carrot, one-
cup of grated potatoes, one teaspoonful of soda in the po-
tatoes, half a cup of butter, one cup of sugar, one long cup-
RECIPES FOR COOKING 81
of flour, half a cup of raisins, half a cup of currants, half of
a nutmeg, one teaspoonful of cinnamon and a little cloves.
Flour the fruit well. Butter the tin and steam three hours.
Mrs. C. W. Rice.
Carrot Pudding No. 3 One cup of grated carrots, one
cup of grated potatoes, one cup of suet or butter size of an
egg, two cups of flour, one cup of brown sugar, one cup of
raisins, one cup of currants, half a teaspoonful of cinnamon,
one teaspoonful of nutmeg, a little cloves and allspice, half
a teaspoonful of soda and one teaspoonful of cream tartar
flat.
$Sx-xs^
PHONE SAN RAFAEL 71
Chas. H. Wechsler
Dealer in
Prime Meats of All Kinds
423 Fourth Street San Rafael, Cal.
CsXsX5^^
Sauce One cup of sugar, one tablespoonful or flour, a
piece of butter mixed to a cream, half a cup of cream and
half a wineglass of" sherry. When all cooked add white of
one egg. Mrs. L., San Rafael.
Chicken Pudding Dress carefully and cut up neatly
into small pieces ; lay them in a saucepan with a little boiling
water ; season with pepper and salt ; boil slowly until quite
tender; then take it up with what liquor remains and put
into a pudding dish. Have ready one quart of green corn
grated (or cut fine) add to this three well-beaten eggs and
one pint of milk. Pour this mixture over the chicken,
dredge thickly with flour, lay on bits of butter; bake until
done. (Very fine). Mrs. P. A. M.
Chocolate Pudding One cup of chocolate, one cup of
sugar, two and a half pounds of butter, one cup of bread
crumbs and five eggs. Beat eggs well; add in order sugar,.
82 RECIPES FOR COOKING
melted butter, bread and chocolate. Boil two and a half
hours and serve with whipped cream.
Mrs. W. Lemon, S. A.
Chocolate Rice Pudding Put a quart of milk into a
double boiler, and when hot stir in a half cup of washed
rice. Add a saltspoonful of salt, five tablespoonfuls of
granulated sugar, a tablespoonful of butter, a tablespoonful
of grated chocolate and a teaspoonful of vanilla. Cook
about two hours, stirring often until good and thick. Serve
with whipped cream. I. M.
Cocoanut Tapioca Pudding Soak three tablespoonfuls
of tapioca over night ; put it in a quart of boiling milk and
boil half an hour. Beat the yolks of four eggs with a cup
of sugar; add 4 tablespoonfuls of prepared cocoanut; stir
and boil about five minutes and then pour into a pudding
dish. Beat the whites of four eggs to a stiff froth, stir in
three tablespoonfuls of sugar, and put this over the top of
pudding; sprinkle cocoanut over it and put it in the oven
to brown. Serve cold. Mrs. A. U. Welch.
Cocoanut Pudding Take half a pound of dessicated
cocoanut and two thick slices of bread ; put them to soak in
& quart of milk for two or three hours; then add an ounce
of butter, two ounces of sugar, the yolks of four eggs and
a saltspoonful of salt ; beat the whites of the eggs to a stiff
froth, add them to the pudding. Bake in hot oven for three-
quarters of an hour. Mrs. P. A. M.
Cottage Pudding No. I Three eggs Well beated, one
pint of sweet milk, one-half a teacup of flour mixed dry with
one teaspoonful of yeast powder, lump of butter the size of
a walnut ; bake twenty minutes in quick oven ; serve hot.
Sauce for same One teacupful of sugar, one tablespoon-
ful of corn starch, one-half of a teaspoonful of tartaric acid
and one-half of a teacupful of water ; boil together. If the
corn starch is mixed first, dry, with the sugar, it will not
lump. Mrs. P. A. M.
Cottage Pudding No. 2 One cup of sour milk, half a
cup of sugar, four tablespoonfuls of butter and half a tea-
spoonful of soda; flour to mix. Mrs. Briggs.
REICPES FOR COOKING 83
Cracker Pudding Two cups of powdered crackers, one
cup suet chopped fine, one cup of New Orleans molasses, one
cup of raisins, one cup of currants, one and a half cups of
sweet milk, four eggs (well beaten), two teaspoonfuls of
baking powder. Mix the baking powder and cracker meal;
add the suet, raisins and currants. Pour in the milk, eggs
and molasses and stir till thoroughly mixed. Pour into a
well-buttered mold and boil three or four hours. Serve hot
with hard sauce flavored with brandy or sherry. This pud-
ding will keep for a long time and is as good as plum pud-
ding and far more digestible. Mary A. Brown.
Delmonico Pudding No. 1 Soak half a box of gelatine in
three clips of milk; mix this with the beaten yolks of four
eggs and one cup of sugar ; let come to a boil ; when almost
set, add one wineglass of sherry or whisky, one tablespoonful
of vanilla and the whites of four eggs beaten stiff. Have
ready in a large dish some glazed pineapple, cherries and
apricots. Pour the mixture over the fruit and put maca-
roons on top. It is best to make this the day before it is
to be used. Serve with whipped cream.
Miss Chase, Oakland.
Dslmonico Pudding No. 2 Soak one-third of a box of
gelatine in half a cup of water for half an hour; mix in two
cups of milk and a pinch of baking soda. Put to boil in a
double boiler for a few minutes until it thickens. Remove
from fire and add the yolks of four eggs and one cup of
: sugar. Boil again until thick, stirring constantly. When
cold add the whites of the ea'^s beaten stiff and half a wine-
glass of sherry. Add to this ten cents worth of crystallized
cherries, five cents worth of crystallized pineapple, and fif-
teen cents worth of grated macaroons.
English Carrot Pudding One cup of finely chopped beef
suet, two and two-thirds cupfuls of stale bread crumbs, one
cupful of grated carrots. Beat the yolks of four eggs to-
gether until very light and add gradually one and one-third
cupfuls of brown sugar; combine the mixtures and add the
grated rind of one lemon and one tablespoonful of strong
vinegar. Mix one cupful of raisins that have been seeded
84 ADVERTISEMENTS
LOTS $195.00
$5. Cask
$1 a Week
Rocca Brothers 8AN
Marin Co., Gal.
The Doherty Company
INCORPORATED
Lumber and Mill Work
Telephone Main 75 Larkspur and Mill Valley
Phone Park 233
' TW J. WeLk : :
John \V\ Carey
ASSOCIATE ARCHITECTS
40 Haight Street San Francisco, Cal.
Linda Vista Hotel
SANANSELMO, :: := CALIFORNIA
An Ideal Summer Resort
Situated in a Natural
Park of Twenty Acres ** North
RECIPES FOR COOKING 85
and cut in pieces, and three-fourths of a cupful of currants.
Then dredge with one-third of a cupful of flour mixed and
sifted with one and one-half teaspoonfuls of salt, one tea-
spoonful of cinnamon, half a teaspoonful of grated nutmeg
and one-fourth of a teaspoonful of cloves; add this to the
mixture ; then also add the whites of four eggs beaten until
stiff. Turn into a well-buttered mold three-quarters full and
boil for three and one-half hours. Stand in the oven for a
few minutes before serving. (This pudding is much lighter
and more easily digested than plum pudding and apparently
as rich). Mrs. C. R. Gagan.
Fig Pudding No. 1 One cup of suet chopped fine, one
cup of seeded raisins, one cup of figs chopped (Smyrna figs
are the best), one cup of sweet milk, one cup of molasses,
lialf a cup of sugar, brown or white; two eggs, half a tea-
spoonful of mixed spice, clove, cinnamon and nutmeg, two
teaspoonfuls of baking powder and flour to make as thick as
cake dough (about three cupfuls), and a pinch of salt. Steam
three hours in a pail or pudding mold. Mrs. G.
Fig Pudding No. 2 One-half pound of figs, one-quarter
pound of stale bread crumbled fine, three tablespoonfuls of
sugar, three tablespoonfuls of butter, two eggs and three-
quarters of a cup of milk. Chop figs fine, add bread crumbs,
sugar, beaten eggs, milk and butter, melted. Turn into a
well-greased mold, cover and steam for five hours. Serve
with liquid sauce. Mrs. Briggs, S. A.
Fruit Pudding No. 1 Mix thoroughly in a bowl two
cups of apples chopped fine, two of bananas chopped fine,
two of seedless raisins, two of fine bread crumbs, two eggs,
two tablespoonfuls of milk, one teaspoonful of nutmeg, one
of cinnamon, one-half of cloves, and two cups of sugar. Put
in pudding dish and bake about three-quarters of an hour,
or steam three hours. Serve with cream or hard sauce.
Guido Granucci, San Anselmo.
Fruit Pudding No. 2 Pour over half a loaf of dry bread
enough boiling water to cover it ; let it stand until soft ;
drain off the water, add three eggs, two cups of white sugar,
86 RECIPES FOR COOKING
a lump of butter and one pint of any dried fruit ; mix well,
put in a floured cloth, drop in boiling water and boil one
hour; serve with sauce. Mrs. P. A. M.
Graham Prune Pudding One cup of graham flour, one
cup of sour milk, half a cup of molasses, one teaspoonful of
soda in milk, half a teaspoonful of salt, one teaspoonful of
cinnamon, one teaspoonful of cloves and two cupfuls of
prunes. Steam three hours.
Dorothy Muller, San Anselmo.
Graham Pudding Take two cups of graham flour, one
eup of milk, one cup of molasses, one cup of raisins, two
teaspoonfuls of soda; steam one hour and a half.
Layer Apple Pudding To make this pudding one needs
two quarts of sliced apples, one cupful and a half of sugar,,
half a cupful of water, three tablespoonfuls of butter, one-
third of a nutmeg and seven large slices of bread. Soften
the butter that it may be easily spread. Soak the bread in
cold water until it is soft ; one minute will probably be suf-
ficient time if the slices be stale and light. Set out a pud-
ding dish that holds about three quarts. Butter the bread
and put a layer on the bottom of the dish. Spread half of
the apples upon this, and sprinkle the fruit with half of the
sugar and nutmeg. Now make a second layer of bread,
and cover it with the remaining apple, sprinkling with sugar
and nutmeg as before. Pour the water into the dish by
spoonfuls. Cover with a large plate, and cook in a slow
oven for two hours and a half. This is good, hot or cold,
and may be eaten with cream, or any sweet sauce. M. P.
Marshmallow Pudding No 1 (Nothing divided by three)
Dissolve two tablespoonfuls of gelatine in half cup of cold
water and when thoroughly dissolved add half a cup of hot
water and stand aside to cool. When lukewarm raid one
cup of sugar and stir well to dissolve. Beat the whites of
four eggs to a stiff froth and pour the gelatine into it ; con-
tinue beating this for twenty minutes and then separate into
three equal parts. Leave one part white. Color one part
with two tablespoonfuls of chocolate and color the remaining
third with half a cup of crushed fruit. Put these
RECIPES FOR COOKING 8T
Coutts-Meyer Furniture Co. *"**" and
SAN RAFAEL, CAL.
parts in a deep dish, the brown on the bottom, th^ white in
the middl and the pink next. Whip a cup of cream and
spread it on top, and then sprinkle one cupful of very finely
chopped nuts over the cream. In one hour this dessert will
be hard enough to slice and serve with plain cake.
Mrs. O. Sirard.
Marshmallow Pudding No. 2 Soak half a box of Knox's
gelatine in one and one-half cups of cold water. Beat whites
of three eggs with one cup of powdered sugar. Pour half
a cup of boiling water over gelatine and add gradually the
eggs, beating all the time. Flavor with vanilla or almond.
Set on ice two hours. Decorate with marshmallows and
serve with whipped cream. M. J. H., San Anselmo.
Nut Pudding One cup of chopped walnuts, one cup of
bread crumbs, one cup of white sugar, two eggs, yolks and
whites beaten separately; vanilla flavoring. Cook half an
hour and serve with cream or hard sauce. Mrs. R. Leach.
Orange Pudding and Sauce Make a batter of two eggs,
a cup of milk, a tablespoonful of melted butter, and about
three cups of flour, with two teaspoonf uls of .baking powder.
Peel and cut into bits four oranges ; beat these into the bat-
ter and bake in a hot oven.
Sauce Rub together five tablespoonfuls of butter and
one cup of sugar. Put these into a saucepan and pour over
them one-half cup of hot water, then the whites of four eggs
and the juice of two oranges and half of a lemon. Beat
with egg beater until creamy. Mrs. N. J. H.
Pineapple Pudding One cup of sugar, half a cup of
butter and a pint of milk; put on stove and let come to a
boil; add a pinch of salt; then add one cup of flour and
the yolks of three eggs. Cook three minutes ; cut one can of
pineapple in small cubes, add that and half the juice; then
add two tablespoonfuls of brandy, and lastly the beaten
whites of three eggs. Put into mold and let boil for three
hours. Mrs. Richard Leach.
88 RECIPES FOR COOKING
Plum Pudding One pound of raisins, one pound of cur-
rants, one pound of suet, one pound of flour, four eggs, one-
quarter pound of sugar, one-half pound of citron, one-half
pound of lemon peel, one-half pint of brandy and one pint of
sweet milk. Mix all together ; boil five hours in a tin mold.
Use your own judgment about the nutmeg, cinnamon, all-
spice, cloves, ginger and mace. Miss Laura Harris.
Prune Pudding Press through a colander one pint of
stewed prunes sweetened to taste. Dissolve two tablespoon-
fuls of gelatine in four tablespoonfuls of cold water. Add
to this half a cup of boiling water and the juice of two
lemons.; stir and thoroughly mix with prune pulp. Beat
whites of five eggs to a stiff froth and mix all together. Add
two tablespoonfuls of chocolate. Let stand until firm. Serve
with whipped cream. Miss C. O'Connor, San Rafael.
Puff Pudding One-quarter of a cup of butter, one-half
cup of sugar, one-quarter of a cup of flour, two teaspoonfuls
of baking powder, the whites of two eggs beaten stiff and
a pinch of salt. Steam in cups thirty-five minutes.
Sauce for Puff Pudding One-third of a cup of butter,
one cup of powdered sugar creamed very light, two-thirds
of a cup of fresh strawberries put in whole and beaten hard.
Queen Pudding One pint of fine bread crumbs, one
quart of milk, one cup of sugar, the yolks of four eggs, but-
ter the size of an egg; flavor; mix all together and bake.
When done put a layer of jelly or jam and the whites of
four eggs beaten stiff with sugar and browned.
Mrs. Briggs, S. A.
Rice Pudding No. 1 (Best ever made in spite of its
being the cheapest) One quart of milk, two heaping table-
spoonfuls of rice, a piece of butter the size of a walnut, a
pinch of salt and one and one-half tablespoonfuls of sugar ;
flavor with nutmeg ; bake in a slow oven about an hour and
a half, or a little less ; cover dish and stir a couple of times
the first hour. Mrs. Harry Thornton.
Seymour Pudding One-half a cup of black molasses,
one cup of milk, one cup of raisins, one and one-half cups of
RECIPES FOR COOKING 89'
graham flour, half a teaspoonful of soda dissolved in hot
water, half a cup of brown sugar, spice, cinnamon and mace.
Steam for three hours.
Sponge Pudding No. 1 One cup of sugar, one cup of
milk, one egg, three cups of flour, three teaspoonfuls of baking
powder, one-half teaspoonful of salt. Steam two and one-
half hours. Mrs. P. A. M.
Sponge Pudding No. 2 Half a pint of milk, half a cup
of flour and half a cup of sugar. Boil together, stirring all
the time. After taking from the stove, stir in two table-
spoonfuls of butter. Beat six eggs separately; put yolks
into the mixture ; then add the whites lightly. Pour into
an earthen dish set in a pan of hot water and bake for forty-
five minutes.
Sauce Beat to a cream two tablespoonfuls of butter
and three of sugar. When ready for the table add a half a
cup of boiling water to which has been added a teaspoonful
of corn starch; flavor as desired.
Steam Pudding One cup of sugar, one cup of sweet
milk, one cup of butter, one- cup of raisins, one teaspoonful
of soda and enough flour to make a stiff batter. Steam two-
hours in steamer. Mrs. Briggs.
Steam Coffee Pudding One quart of bread crumbs, one
small cup of cold coffee, one cup of raisins, one cup of brown
sugar, one cup of currants, one teaspoonful of soda and
spices to taste. Steam one hour. Serve with hard sauce.
Mrs. G. Faubel, S. F.
Strawberry Cottage Pudding Cream together half a
cup of butter and one cup of sugar ; add one beaten egg, one
cup of milk, one pint of sifted flour and two teaspoonfuls of
baking powder. Bake in a cake pan and serve hot with a
liquid into which fresh strawberries, washed with sugar,,
have been stirred. J. N.
Suet Pudding No. 1 One cup of chopped suet, one and
one-half cups of bread crumbs, one cup of flour, one cup of
raisins, one cup of currants, half a cup of brown sugar, half
a cup of syrup or molasses, one cup of milk, one level tea-
90 RECIPES FOR COOKING
spoonful of salt, and one-quarter of a teaspoonful of baking
soda; cinnamon, allspice and nutmeg to suit the taste. Steam
three hours. Serve hot with hard or liquid sauce.
Mrs. H. Coulter, Sausalito.
Suet Pudding No. 2 One cup of molasses, one cup of
suet chopped fine, half of a cup of raisins, one cup of wal-
nuts chjopped fine, one-fourth of a cup of figs chopped fine,
one cup of milk, one cup of currants, one teaspoonful of salt,
one teaspoonful of cloves, two teaspoonfuls of cinnamon and
-one of nutmeg. Steam three hours. Mrs. Briggs.
Tapioca Pudding Four tablespoonfuls of tapioca boiled
in two quarts of milk until clear; beat the yolks of three
eggs and three tablespoonfuls of sugar together and pour
it in as you take it from the fire ; flavor with vanilla ; beat
the whites of the eggs stiff with three tablespoonfuls of
-sugar and spread on top. Mrs. Briggs.
Tipsy Pudding Take a dozen lady fingers, divide them
and put in a pudding dish ; soak them in one-half cup of
sherry wine; then make a rich custard of a quart of milk,
one cup of sugar, two tablespoonfuls of corn starch, four eggs
beaten well and a small piece of butter; flavor with vanilla
and pour over lady fingers. Lastly, beat the whites of two
eggs and add two tablespoonfuls of sugar ; spread over top
and cover that with chopped nuts. Mrs. P. J. Haggarty.
Apple Charlotte Take a loaf of stale bread and butter
"the slices ; pare and slice a dozen apples ; take a lemon, grate
the skin, and save the juice ; place at the bottom of a stone-
ware baking dish a layer of apples; scatter brown sugar on
it, some of the lemon gratings and a little juice; then put
in a layer of the buttered bread; keep on until your dish is
full, having the crust on top ; bake in a moderately hot oven.
Do not make it too sweet.
Apple Snow Put twelve good tart apples in cold water,
set them over the fire; when just soft drain the water off,
strip off the skins, core them, then lay them in a deep dish ;
beat the whites of eight eggs to a stiff froth, put one-half
pound of powdered sugar to the apples, beat them to a stiff
RECIPES FOR COOKING 91
froth, add the beaten eggs; beat the whole to a stiff snow;
then turn into a dessert dish and ornament it with myrtle.
(Nice for Christmas.) Mrs. P. A. M.
Apple Torten First part Peel and core eight apples;
put in saucepan to steam with two tablespoonfuls of butter
and six tablespoonfuls of sugar; steam twenty minutes.
Second One pint of sour milk, four eggs beaten separately,
half a cup of sugar, two small teaspoonfuls of cinnamon and
two tablespoonfuls of butter; mix all together and add to
the apples and boil until thick. Be careful not to stir so
apples don't break; add ten cents worth of zweibach rolled
fine. Grease and paper pan, put in part of zweibach and
then the mixture; put zweibach around the side and cover
the top ; bake three-quarters of an .hour in a slow oven. "Whip
half a pint of cream and put on top when apple" torten is cold.
T. Romberg.
Baked Apples Remove the cores from nice tart apples,
leaving a round hole; put in a small bit of butter and fill
with sugar, adding a little flour and cinnamon, with a drop
or two of water. Place apples in dripping pan and bake un-
til soft.
Baked Custard One quart of milk, four eggs, four table-
spoonfuls of sugar and flavoring to taste. Beat the eggs
very light and add to the milk, then put in sugar and flavor-
ing and stir until the sugar is well dissolved. Bake with
good hot oven.
Blancmange One quart of milk, one cup of tapioca and
one cup of sugar. Stir briskly and boil until it thickens.
Pour into a form or mold. Eat with syrup, jelly of cream.
Egg Cream Juice of half of a lemon, two
tablespoonfuls of sugar and two eggs. Separate the yolks
and whites; beat yolks with sugar until well mixed; add
lemon juice and place bowl in a dish of hot water over the
fire. Stir slowly until the mixture begins to thicken; then
add beaten whites and stir until the whole forms a thick
-cream. Remove from the fire, pour into dishes and set aside
to cool.
92 RECIPES FOR COOKING
To Whip Cream Try setting the dish of cream in a
bowl of real cold water, then take from the cold water and
put in hot water and the discouraged housewife will find the
cream will whip like magic. Mrs. N. J. H.
Delicious Summer Dessert Lay thick slices of any kind
of delicate cake in deep pudding pan ; over this pour a boiled
custard (hot) made of yolks of three eggs, one pint of milk,
sweetened and flavored to taste. Do this several hours be-
fore dish is served. Just before serving put a layer
of peaches or oranges over the cake. Have the whites of
eggs beaten to a stiff froth with a little sugar and put over
the fruit. Put in oven a few minutes to brown.
Mrs. Leach.
Baked Apple Dumplings Core the apples and peel; cut
each apple in quarters and hold together again. Fill center
with sugar, cinnamon and butter, cover with a rich pie crust
and pinch together at the top of each apple. Put in a bak-
ing pan and pour on the bottom of the pan a thin paste made
of a teaspoonful of flour, a tablespoonful each of butter and
sugar and half a cup of hot water. Bake slowly until done.
Serve with sauce. Mrs. C. R. Gagan.
Marshall-Ozias Slice six oranges and six bananas.
Sweeten the oranges if necessary, and put in a deep dish in
layers with some macaroons between each layer. Sprinkle
chopped English walnuts on the top and then cover with
whipped cream. Very nice served with sponge cake or
angel cake.
Mrs. E. D. Marshall and Mrs. J. Howard Ozias.
Orange Mountain For the cream take one pint of milk
and three-fourths of a cup of sugar; put in a double boiler.
Take one tablespoonful of corn starch, wet with a little
water; add to it two beaten egg yolks and a pinch of salt;
stir into the hot milk until it thickens. Set aside to cool;
then add a little essence of lemon. Cut oranges in small
pieces and pour the custard over ; stir up and put the beaten
whites on top. Mrs. M. Papish, Kellogg, Ida.
Pineapple Foam (A dainty dessert as well as a delicious
one). Beat the whites of three eggs very light; whip one-
RECIPES FOR COOKING 93
pint of cream ; add to the whites ; stir in three tablespoonfuls
of powdered sugar; then stir in lightly a can of shredded
pineapple. Chill and serve in glass cups. Mrs. G.
Salted Nuts Shell, blanch and dry almonds. To blanch
almonds let them stand in boiling water until husk slips off
easily. To each cupful thus prepared allow one tablespoon-
ful of salad oil or butter ; heat in a pan ; stir nuts in, cover-
ing them well with it ; set in the oven and brown well. Stir
often to prevent burning. Take them out when well
browned and cover with salt. Mrs. P. J. Haggarty.
Yorkshire Pudding No. 1 Beat thoroughly two eggs,
yolks and whites together, six tablespoonfuls of flour, salt
to season, and milk, until the whole is the consistency of
thick cream. Pour into a roasting pan and bake in the
drippings from the roast, or heat to the boiling point one table-
spoonful of lard or drippings, and bake in this twenty min-
utes. It is delicious with the accompaniment of roast beef
and brown gravy. Mrs. R. Leach.
Yorkshire Pudding No. 2 This is to be eaten with roast
beef, as one would eat a vegetable, and is made in this way :
Stir three tablespoonfuls of flour into one pint of milk, add
three eggs and a little salt; pour into a shallow tin baking
pan ; put it into the oven an hour before dinner time. After
it has baked for about ten minutes, put it under the roasting
beef. When the meat is taken up leave the pudding in the
oven for five minutes, then pour off the fat. Serve with
Ihe meat.
94 RECIPES FOR COOKING
Pj'es and Pastry
To make quick paste sift into mixing bowl three level cup-
fuls of flour. Chop into this, with a stiff spoon, one level
cupful of lard; add salt to taste and moisten with ice water.
Stir vigorously for a half minute only, turn out upon a
floured board and pat gently into shape with the rolling-pin,
not allowing the hands to come into contact with the dough.
Lastly roll out as thin as desired and if pastry cups are to-
be made place the little patee pans so that each one may
have a small margin around it; cut out the circles with a
sharp knife. An excellent and quick method is to invert the
patee pans and cover the outside with the pastry.
Mrs. Richard Leach.
Pie Crust Three cups of sifted "flour, one teaspoonful
of salt, one and one-half cups of lard and half of a cup of
ice water. Mix the flour and the salt and lard quickly and
lightly together with the tips of the fingers. Pour in the
water slowly, mixing all the time with a silver fork. Let
stand for some hours in the ice chest. This will make two
pies. Cut into four pieces. When ready for use, take out
one piece onto a well-floured board ; dust well with flour and
roll quickly with a well-floured rolling pin until perfectly
round and large enough to fit the pie pan. Lay on the pan,
fill with sugared fruit, wet the edges of the crust, cutting
off rim that falls over the sides ; roll out the upper crust, fold
it over; slit it four times with a sharp knife; lay over the
fruit. Wet the top well with water. Pinch together the
crust on the sides and bake in a rather quick oven. Always
add a teaspoonful of flour mixed with the sugar to any juicy
fruit, such as currants or blackberries, to each pie, and as
much sugar as fruit. Mrs. C. R. Gagan.
Banana Pie Bake a good-sized pie shell. Place a layer
of sliced bananas, then a layer of filling, then a layer of
bananas, and then a frosting made of two whites of eggs
beaten stiff and one-fourth of a cup of sugar, flavored with
lemon. Brown nicely in oven.
96 ADVERTISEMENTS
Phone Main 46 Express Orders Attended To
P. C. McLaren
San Anselmo Livery g
and Express
Horses Boarded By the Day,
Week or Month at
Reasonable
Rates
SAN ANSELMO = = CALIFORNIA
<2X)^
Hotel Rossi SANANSELMO
Fine Ice Cream, Candies
and Cigars
SUNDAY DINNERS A SPECIALTY
RECIPES FOR COOKING 97
Coutts-Meyer Furniture Co. f r stoves and
SAN RAFAEL, GAL., Kitchen Tables
Filling for the Pie Take the yolks of two eggs beaten
well; stir in one rounded tablespoonful of flour and half a
cup of sugar; then add two cups of milk. Cook in double
boiler until quite thick ; when cool place in pie. Flavor
filling with extract of lemon. J. X.
Buttermilk Pie To two cupfuls of sugar add two table-
spoonfuls of flour, the yolks of four eggs, the white of one
egg and one tablespoonful of butter; after this has been
thoroughly mixed add three cupfuls of buttermilk and one
tablespoonful of lemon extract. Bake with an undercrust
and when done spread with a meringue made of the whites
of the three remaining eggs and five tablespponfuls of pow-
dered sugar. Flavor with lemon extract. Return to the
oven a few minutes to brown lightly. This makes a good
mock lemon pie.
Carrot Pie Wash and pare two or three good sized
carrots, stew until tender, pour water off; mash fine with
potato masher, and to one cup of mashed carrots add one
tablespoonful of sugar, one beaten egg, one level teaspoonful
of mixed spices, one-half pint of milk and salt to taste. Bake
with an undercrust only.
Chocolate Pie No. 1 Make a crust the same as for lemon
pie; moisten one tablespoonful of corn starch with a little
water and stir in one cup of boiling water and stir over fire.
Add a teaspoonful of butter and two-thirds of a cup of sugar.
Remove from the fire and when partly cool add the yolks of
two eggs. Add two tablespoonfuls of chocolate before re-
moving from fire. When baked spread the two whites of
eggs well beaten with two tablespoonfuls of sugar.
Mrs. Richard Leach.
Chocolate Pie No. 2 First line a deep pie pan with rich
pie crust and bake in quick oven. After your crust is
baked grate one-half a teacupful of chocolate and put into
a pan with one cupful of hot water, butter the size of an
.egg, one tablespoonful of vanilla, one cupful of sugar, the
98 RECIPES FOR COOKING
beaten yolks of two eggs and two tablespoonfuls of corn
starch dissolved in a little water. Mix well and cook on
top of stove until thick, stirring constantly. Pour into the
pie shell and let cool. Beat the whites of two eggs to a
stiff froth, add two tablespoonfuls of powdered sugar, spread
on top of pie and brown in the oven.
Cream Pie Let one large cup of milk come to a boil;,
beat the yolks of three eggs, two tablespoonfuls of corn
starch mixed with a little milk and half a cup of sugar;,
flavor with lemon or vanilla; stir until thick. Bake crust
first; pour in; beat the whites of the eggs; spread on top;,
set in oven to brown. Mrs. J. E. Allen.
Date Pie Soak the dates over night and stew until they
can be strained. Mix with one pint of milk, two eggs, a.
little salt and nutmeg. Bake with an undercrust only. Use
half a pound of dates. Put meringue on top.
Miss J. Lawrence, S. F.
Lemon Pie No. 1 The grated rind and juice of one
lemon, two eggs, leaving out the whites, three-fourths of a
cup of sugar, a lump of butter the size of a walnut and half
a tablespoonful of flour and one-fourth of a pint of cold
water ; then add one-half of a pint of boiling water ;
cook until quite thick; bake the crust after sticking
of eggs beaten with a little sugar; bake a light brown.
Mrs. A. U. Welch, S. A.
Lemon Pie No. 2 To one cupful of sugar add the yolks-
of two eggs, one cup of sweet milk, one cup of bread crumbs,
the grated rind and juice of one lemon, and a little salt.
Bake with an undercrust and frost with a meringue made of
the egg whites and powdered sugar. This is enough for
one pie.
Lemon Pie No. 3 One lemon, one cupful of sugar, two-
tablespoonfuls of corn starch, one cup of boiling water, two-
egg yolks and a small piece of butter. Beat sugar and eggs
together ; then add grated lemon and juice ; then pour boiling
water over corn starch and add to other mixture. Make a
meringue of whites. Mrs. P. J. Haggarty.
RECIPES FOR COOKING 99 ^
Mince Pie with Apple Meringue Cover a pie plate with
rich pie crust ; fill with mincemeat. Cover with a thin, rich,
crust; put a little melted butter on top; also a little milk.
Bake. When ready to serve cover with the apple meringue.
Apple Meringue Peel and grate one large or two small '
apples; sprinkle over apples one cup of white sugar as you
grate them to keep them from getting very dark. Take
whites of two eggs and beat until stiff ; gradually beat in ap-
ples and sugar and beat until stiff. Put on top of pie and
sprinkle with chopped nuts. Place in a cool oven until a
nice brown. Mrs. A. Welch.
Lemon Custard Pie Three eggs, two cups of sugar, one
cup of cream, one-half cup of grated bread crumbs, three
lemons, butter the size of a walnut. Cream butter and
sugar together ; add the yolks of eggs, well beaten, the cream
and bread crumbs; then the juice and grated rind of the
lemons. Bake in puff paste, with whites of eggs over the
top.
Orange Pie No. 1 Grate the rind of one and use the
juice of two large oranges ; beat the yolks of four eggs very
light into two tablespoonfuls of butter and one heaping cup-
ful of sugar, and put to the juice ; add a little nutmeg. Beat
all well together. Cover the pie dish with a thick paste,
and pour this mixture into it, and bake in a quick oven;,
when done so it is like a finely-baked custard; add to the
whites of four eggs two tablespoonfuls of white sugar and
one of orange juice. Cover this over the pie, and set back
into the oven till a light brown.
Orange Pie No. 2 The grated rind and juice of two
oranges, four eggs, four tablespoonfuls of sugar, and one
tablespoonful of butter; cream the butter and sugar, add the
beaten eggs, then the rind and juice of the oranges, and
lastly the whites beaten to a froth and mixed in lightly.
Bake with undercrust.
Raisin Pie One pound of raisins, one quart of hot
water, grated rind of one lemon, one cup of sugar, three
teaspoonfuls of flour and one egg.
100 RECIPES FOR COOKING
Squash Pie Split a squash. Remove the seeds and lay
in a dripping pan, rind side down, with about an inch of
v/atcr in the bottom of the pan. Bake till tender. Scoop
out and add to the hot squash a tablespoonful of butter, salt-
spoonful of salt, one teaspoonful each of ginger, cinnamon
and mace, and a small cup of molasses. In another bowl beat
up the yolks of three eggs and one whole egg with one cup
of sugar; add one-half pint of cream and one-half pint of
milk. Add to the other ingredients, strain and fill two
pie plates lined with a rich undercrust, and bake in a mod-
erate oven until done. Mrs. C. R. Gagan.
English Mincemeat One pound of beef suet chopped
fine, one pound of currants, one pound of chopped raisins,
one pound of mixed peel (orange, lemon and citron), one
pound of sugar, two pounds of apples peeled and chopped,
the grated rind and juice of three lemons and two nutmegs
grated. Mix thoroughly and add half a pint of brandy,
half a pint of sherry and half a pint of rum.
Mrs. Richard Leach.
Mincemeat Three pounds of beef taken from bottom
of round, one and a half pounds of suet, one and a half
pounds of citron, ten pounds of apples, five pounds of
raisins, four pounds of currants, four pounds of brown
sugar, two tablespoonfuls of salt, two tablespoonfuls each
of mace, cloves and allspice, one tablespoonful of ginger,
three tablespoonfuls each of nutmeg and cinnamon, one tea-
spoonful of cayenne pepper, three pints of sherry and one
quart of brandy or whisKy. Chop beef and boil until ten-
der; let cool; chop suet and apples (raisins also, if pre-
ferred) ; mix with other ingredients; let boil four hours,
then add the sherry and brandy and heat through thor-
oughly. Mrs. A. Welch, S. A.
Briars One cup of raisins, one lemon, one cup of
sugar. Make in little turn-overs with pie crust.
Apple Puff One cup of sugar, one cup of water, half
of a cup of butter, two eggs and two small teaspoonfuls of
baking powder ; add three sliced apples and flavor with nut-
meg; flour to make .moderately stiff and serve with sauce.
RECIPES FOR COOKING 101
Cream Puffs One cup of flour, one cup of water, one-
fourth of a teaspoonful of salt and half a cup of butter ; set
water and butter on stove till it boils; then add gradually
the flour and stir till it leaves the sides of bowl. Set aside
to cool; then add three unbeaten eggs, one at a time; drop
on a well-greased baking pan about an inch apart and bake
in a brisk oven twenty-five minutes. When cold cut piece
out of top and fill with whipped cream or rich custard.
Mrs. Leach.
Raisin Puffs Cream one tablespoonful of sugar and
butter, add one egg, half a cup of milk, one cup of flour,
one and one-half teaspoonfuls of yeast powder and half a
cup of raisins chopped fine ; pour this into well-greased cups ;
steam half an hour.
Tarts Use the best puff paste ; roll it out a little thicker
than for pie-crust, and cut with a large biscuit-cutter twice
as many as you intend to have tarts ; then cut out of half of
them a small round in the center, which will leave a circular
rim of crust; lift this up carefully and lay on the large
pieces ; bake in pans and fill with any kind of preserves,
jam or jelly.
Egg Tarts Line a small, deep gem pan with rich pastry
and partly fill them with the following mixture : One egg
well beaten with a cup of light brown sugar; then add a
tabbspoonful of vinegar. Bake until crust is well-browned,
then filling will be done. This recipe makes about one
dozen tarts.
M. Burke H. C. Christoffersen H. C. Fletcher
MARIN FURNITURE CO.
(Incorporated;
Interior Decorating and Upholstery
Window Shades, Carpets, Spring Beds, Mattresses, Etc.
Painting, Paperhanging and Tinting
Telephone San Rafael 137 314 B Street San Rafael, Cal.
102 RECIPES FOR COOKING
C A KES
Angel Cake Whites of eight large eggs, one and one-
fourth cups of granulated sugar, one cup of flour, one even
teaspoonful of cream of tartar and one teaspoonful of
almond extract; add a pinch of salt to the eggs before
whipping. Sift, measure and set aside sugar and flour;
whip eggs to a foam, add cream of tartar and whip until
very stiff; add sugar ^and beat in; then flavor and beat in;
then flour and fold in lightly. Put in oven and bake in a
slow oven about forty minutes.
Angel Charlotte Russe Take a large angel cake and
cut out all the inside so as to leave a form about half an
inch thick. Beat one quart of thick cream until stiff; add
vanilla to suit ; add two tablespoonfuls of gelatine dissolved
in cold water. Mix all together and fill angel cake, saving
enough to coat outside of cake. Then decorate cake with
blanched almonds cut in four and pieces of candied cherries.
Set away on ice about one hour before using. A delicious
and pretty dish. Mrs. Dodd, S. F.
Angel Food Whites of twelve eggs, one and one-half
cups of granulated sugar, one cup of flour, one teaspoonful
of vanilla and one teaspoonful of cream of tartar. Sift
sugar and flour four times, sifting the cream of tartar into
the flour the last time. Beat the eggs to a stiff froth ; sift
in the sugar ; then the flour. Do not beat it at all. Do not
butter the pans. Bake fifty minutes in a moderate oven.
As soon as done turn pan upside down; leave in pan until
cool.
Apple Cheese Cakes Take one pound of apples, boiled
and pulped through a sieve, one pound of powdered white
sugar, the juice and grated rinds of three large fresh lemons
and four eggs well beaten. Mix these ingredients carefully
and put them into a saucepan in which you have a quarter
of a pound of fresh butter melted. Stir it constantly over
a slow fire for half an hour, and let it cool. Line pie-dishes
104 RECIPES FOR COOKING
with fine puff paste, pour in the apple mixture, and bake
without upper crust, in a quick oven. Sprinkle with
powdered sugar, and serve when perfectly cold.
Apple Cake One-half cup of sugar, half a cup of but-
ter, half a cup of milk, two and a half cups of flour, three
eggs (whites and yolks beaten separately), one teaspoonful
of yeast powder.
Filling Two apples, one lemon (grated rind and juice)
and one egg. Boil until it thickens and cool before using.
Spread between layers.
Apple Sauce Cake One cup of sugar, .half a cup of but-
ter, one cup of apple sauce (cold and unsweetened), one cup
of raisins and nuts, one teaspoonful of soda dissolved in
water, two cups of flour, half a teaspoonful of nutmeg, cin-
namon and cloves. Bake in slow oven for one hour.
F. N. Dayton.
Banbury Cakes One cup of raisins, one cup of dates
and one cup of cracker crumbs chopped, juice and rind of
one lemon, one cup of sugar and one egg. Make a puff
paste, fill and bake. Mrs. R. L.
Blackberry Cake One cup of sugar, three-fourths of a
cup of butter, one and one-half cups of flour, one cup of
blackberry jam, three eggs, three tablespoonfuls of sour
cream, one teaspoonful each of soda, allspice and cinnamon
and one nutmeg. Stir well and bake in three layers with
icing between.
Chocolate Loaf One and one-half cups of sugar, half
a cup of butter, cream together; three eggs, half a cup of
milk, two cups of flour, half a cup of cocoa, mixed with a
little water; one teaspoonful and a half of baking powder
and one teaspoonful of vanilla. Mrs. Richard Leach.
Cheese Cakes One cup of butter, two cups of sugar,
juice of four lemons, rind of two lemons and four eggs;
beat well and put in one cup of rice flour. Line pan with
puff pastry, fill and bake. An excellent filling for tarts.
Mrs. Richard Leach.
RECIPES EOR COOKING 105
Coutts-Meyer Furniture Co., *<* Dressers and
SAN RAFAEL, GAL. Chiffoniers
Cocoanut Cake Three eggs, one cup of sugar, three
cups of butter, five tablespoonfuls of milk and two teaspoon-
fuls of yeast powder. J. N.
Cocoanut Layer Cake One cup of sugar, one-half cup of
butter, one-half cup of sweet milk, one and one-half cups of
flour, two teaspoonfuls of baking powder, whites of four
eggs. Bake in three layers.
For icing, beat one egg to a stiff froth, thicken witb
powdered sugar and dessicated cocoanut. Spread the lay-
ers and sprinkle additional cocoanut thickly over the top
layer.
Coffee Cake No. 1 Half a tablespoonful of lard, -one
and a half tablespoonfuls of butter, three teaspoonfuls of
baking po\vcler in two cups of flour, pinch of salt and half
a cup of granulated sugar; rub all together; then add half
a cup of milk and three well-beaten eggs; heat pan and
butter well; sprinkle walnuts, sugar and cinnamon on top
and bake in moderate oven about fifteen minutes.
Mrs. H. Thornton.
Coffee Cake No. 2 One cup of sugar (white), one cup
of milk (sweet), three tablespoonfuls of butter, three tea-
spoonsful of baking powder, three eggs, flour enough for
batter like cake. Mrs. T.
Coffee Kuchen Set some sponge over night as for bread
making. In the morning mix a cup of sugar \vith a table-
spoonful of butter ; add two well-beaten eggs ; mix thorough-
ly; add the sponge and enough flour to make soft dough.
Raisins may be added. Roll out as soft as may be handled ;.
put into pans and let raise again. Then spread on melted
butter, sugar and cinnamon or chopped nuts. Bake in a
moderate oven. Mrs. Leach.
Cocoanut Hills Beat whites of two eggs ; add ten cents
worth of cocoanut, a cup of granulated sugar and a little
vanilla. Drop in buttered pan in shape of hills. Bake in
a very slow oven. Mrs. H. S.
106 , RECIPES FOR COOKING
Cocoanut Squares Five eggs, one cup of flour, one cup
of sugar, one teaspoonful of baking powder, cocoanut, sugar
and cinnamon. Beat the whites and yolks separately ; pour
the yolks into the whites and stir while pouring the sugar
in through the hand; then add flour and baking powder.
Spread on a pan and sprinkle with sugar, cinnamon and
cocoanut. Bake in hot oven and before cold cut in squares.
Mrs. E. P. Clayburgh.
Cookies No. 1 Four eggs well beaten together with one
cup of white and brown sugar, one teaspoonful each of
ground cloves, allspice and cinnamon, one stick of grated
chocolate, half a pound of almonds (chopped, not too fine),
some citron cut in small pieces, three scant cups of flour, one
teaspoonful of baking powder. Mixture to be dropped
from teaspoon about two inches apart in a well-buttered pan.
Cookies No. 2 One pound of flour, half a pound of but-
ter, half a pound of sugar, two eggs, one tablespoonful of
taking powder, two tablespoonfuls of milk and one tea-
spoonful of lemon extract. Cream butter and sugar; add
eggs, well beaten ; then milk, and lastly the flour and baking
powder thoroughly sifted twice. H, W.
Cookies No. 3 One cup of butter, two cups of sugar,
four eggs and flour sufficient for soft dough. Mix like or-
dinary cake and roll out and bake. E. B.
Good Plain Cookies A very nice plain cookie is made
with one cup of butter, one cup of sugar, a couple of eggs,
three tablespoonfuls of sour milk, one small tablespoonful
of soda, salt and nutmeg and flour to roll into a sheet.
Mrs. W. J. Kennedy.
Boston Cookies Cream one cup of butter; add gradu-
ally one and a half cups of sugar and three eggs, well beaten ;
add one teaspoonful of soda dissolved in one and a half
tablespoonfuls of hot water. Sift together three cups of
flour, one and a half teaspoonfuls of salt and one teaspoon-
ful of cinnamon ; add half of this to the thin mixture ; then
hair a cup of chopped walnuts, half a cup of raisins and half
a cup of currants. Put in rest of flour arid beat well. Drop
from spoon one inch apart and bake in a moderate oven.
Mrs. C. W. Rice.
RECIPES FOR COOKING 107
English Rock Cookies One pound or two cups of un-
sifted flour, half a pound of butter, half a pound of sugar,
two eggs, half a teaspoonful of soda, one teacupful of raisins
(cut in halves), half a cup of walnuts (chopped fine), one
pinch of salt and half a teaspoonful of grated nutmeg; mix
with hands. The mixture should be quite stiff. Bake on
greased paper; each cake about the size of a walnut.
Mrs. G.
Lemon Cookies One cup of butter, one pint of sugar,
three eggs and one teaspoonful of soda, dissolved in juice of
one lemon ; add the grated rind. Make soft dough and roll
^thin. Cook in hot oven.
Molasses Cookies One cup of New Orleans molasses,
one cup of brown sugar, two eggs, two tablespoonfuls of
vinegar, one heaping teaspoonful of soda, spices to taste
and from four and a half to five cups of flour. Koll and
rcut. Bake in medium oven not too hard.
Mrs. Lemon, S. A.
Nut Cookies No. 1 Two cups of brown sugar, two eggs
beaten very light, one cup of lard and butter (mixed), two
cups of rolled oats, one cup of raisins, one cup of walnuts
chopped coarse and two and a half cups of flour.
Nut Cookies No. 2 Beat one egg ; add one cup of brown
sugar and beat; then four tablespoonfuls of flour, a pinch
of salt and' one cup of chopped walnuts. Vanilla to taste.
Drop into buttered tin and bake in a medium oven.
Mrs. H. S.
Peanut Cookies Three eggs, half a cup of sugar, nine
tablespoonfuls of melted butter, nine tablespoonfuls of milk,
three cups of flour, one and a half teaspoonfuls of cream of
tartar, three-fourths of a teaspoonful of soda and three cups
of chopped nuts. One quart of peanuts makes one cup of
:nut meat. Mrs. G.
Cup Cake One cup of butter, two cups of sugar, three
cups of flour, four eggs, three tablespoonfuls of milk and
teaspoonfuls of yeast powder. J. N.
108 RECIPES FOR COOKING
Currant Rolls Mix and sift two cups of flour, two heap-
ing teaspoonfuls of baking powder, half a teaspoonful of
salt, one tablespoonful of sugar and work in two tablespoon-
fuls of butter; then add gradually two-thirds of a cup of
milk; put on floured board; pat and roll to one-quarter of
an inch thick. Brush over with melted butter and sprinkle
with one-third of a cup of currants, two tablespoonfuls of
finely chopped citron, one tablespoonful of sugar and one-
third of a teaspoonful of cinnamon. Roll like jelly-cake
and cut into slices three-quarters of an inch thick. Place,
in buttered pan and bake in hot oven fifteen minutes.
Raisins chopped fine may be used instead of currants.
Mrs. J. B. Lawrence, S. F.
Crullers Two coffee cups of sugar, one coffee cup of
milk, four eggs, six spoonfuls of lard, two teaspoonfuls of
cream of tartar, one teaspoonful of soda, fiour to make stiff
enough to roll ; fry in boiling lard ; spice to suit the taste.
Dainty Chips Fifteen cents worth of dainty chips, two
beaten whites of eggs, one cup of powdered sugar beaten
up with whites of eggs; add one cup of walnuts (chopped) ;
spread paste on chips and bake light brown.
Danish Apple Cake Work together one cupful of flour,.
one-third of a cupful of butter, one-half of a cupful of brown
sugar, one egg and a pinch of salt. After they are well
blended, mold on a board, cut in three parts and roll each,
part to fill a pie plate. Bake the three cakes in a slow
oven to a light brown. Prepare a few apples as for apple
sauce, cooking them very tender with a little sugar. When
this is cold, add a little cinnamon and spread between the
layers of the cake. Cover the top of the cake with the fol-
lowing cream, letting it run over the sides until the cake is
completely covered. Boil one and one-half cupfuls of milk.
Dissolve one tablespoonful of corn starch in a little cold
milk, add one beaten egg, one half cupful of sugar, and
lemon extract to taste. Stir this into the boiling milk.
Stir until smooth, and pour over the cake while warm. This
recipe needs no baking powder. Make at least twenty-four-
hours before you wish to serve and stand it in a cool place.
L. M.
RECIPES FOR COOKING 109
Dark Cake Four eggs, two cups of dark-brown sugar,
one small cup of butter, one cup of grated chocolate, one-
half cup of sweet milk, two cups of flour and one level tea-
spoonful of soda; vanilla flavoring.
Icing for Dark Cake One-half teacupful of water boiled
with three teacupfuls of sugar till thick as candy. Pour
slowly over the well-beaten whites of three eggs and beat all
till cool. Make cake in two square layers and put filling
between them. This filling should be about an inch thick.
Dorcas Cake One cup of sugar, half a cup of butter
the whites of three eggs well beaten, half a cup of milk, two
cups of flour and one teaspoonful of baking powder ; flavor-
ing. Bake in two layers.
Filling The yolks of three eggs mixed with one cup of
powdered sugar; flavor. Mrs. H. P. C.
Devil Cake First Part Three-quarters of a cup of pow-
dered chocolate, one-half a cup of sweet milk, one cup of
brown sugar and one teaspoonful of vanilla ; put all on stove
and let come to a boil ; set aside to cool.
Second Part One cup of white sugar, one-half a cup of
sweet milk, three eggs, one teaspoonful of soda, put in milk,
one-half a cup of butter and one teaspoonful of vanilla ; mix
well and add two and three-quarters cups of flour ; mix this
^vell with first part and bake in three layers.
Filling Two cups of brown sugar and one-half a cup
of sweet milk; boil twenty minutes; take from stove and
stir in a piece of butter the size of an egg, and one teaspoon-
ful of vanilla.
Devil's Food Cake Two cups of darkest brown sugar,
one-half cup of butter, two eggs, one-half cup of sour milk,
three cups of flour and one pinch of salt ; mix thoroughly.
Then take one-half cup of boiling water and stir into it one
teaspoonful of soda and one-half cup grated Baker's choco-
late; stir into batter.
Filling Two cups of dark brown sugar, one-half cup
of butter, one-half cup of sweet milk or cream. Cook until
it threads. Mrs. Richard Leach.
110 RECIPES FOR COOKING
Drop Spice Cakes One-half of a cup of butter, two-
thirds of a cup of sugar, two-thirds of a cup of milk, two-
eggs, two teaspoonfuls of baking powder, two teaspoonfuls
of cinnamon, one teaspoonful of cloves, one teaspoonful of
allspice, one-quarter of a teaspoonful of mace, one-quarter of
a nutmeg, two-thirds of a cup of currants. Flour to thicken.
Bake twenty minutes. Mrs. W. Papesh, Kellogg, Ida.
Doughnuts One egg, one cup of sugar, one cup of milk
(sweet), one cup of mashed potatoes and two teaspoonfuls
of baking powder ; nutmeg and lemon for flavoring ; a little-
salt and flour for a soft dough.
Mrs. B. McDougall, Kellogg, Idaho.
Drop Doughnuts Three eggs, two cups of sugar, one
pint of new milk, one teaspoonful of ground nutmeg, three
teaspoonfuls of baking powder. Flour to stiffen. Beat the
eggs, add the sugar, alternate with the milk and the flour
until stiff enough for a spoon to stand alone; add the nut-
meg and'baking powder. Drop from a teaspoon into a kettle
of boiling fat. Roll in sugar and cinnamon.
Mrs. C. R. Gagan.
Home-Made Doughnuts Four eggs, one cup of sugar
(granulated), six tablespoonfuls of butter (melted), two
tablespoonfuls of cream of tartar, one tablespoonful of soda,,
one-half teaspoonful of salt, one teaspoonful of lemon or
vanilla extract and pint of sweet milk. Flour enough to roll.
Cut with cookie cutter and fry in scalding fat.
Mrs. Will Larkins.
Sour Cream Doughnuts Two eggs, one cup of sugar,
une cup of sour cream; one level teaspoonful of soda, one-
half of a teaspoonful of salt, one-half of a teaspoonful of
nutmeg, four cups of flour. Beat eggs; add sugar, soda dis-
solved in cream and stir well with spoon; add to eggs and
sugar; next salt and nutmeg sifted in flour. Roll one-half
inch thick, and fry in boiling fat. Florence Dayton.
Drop Cake Beat one egg well, add one cup of sugar,
one cup of sour cream, two cups of flour sifted with four
teaspoonfuls of baking powder and a pinch of salt. Flavor
with vanilla, or as liked. Drop in small spoonfuls in greasedJ
tins; sprinkle a few currants on each and bake quickly.
RECIPES FOR COOKING 111
Eggless Cake One cup of butter and lard mixed and
one and one-half cups of sugar creamed together, then mix
in alternately two big cups of flour and one and one-half
cups of sour milk with a teaspoonful of soda, dissolved in
milk, one and one-half teaspoonfuls of cinnamon, one-half
teaspoonful of nutmeg, and a large cup of chopped seeded
raisins and nuts. Flavor with lemon and vanilla.
Frosting Boil for about four minutes one cup of sugar
with four tablespoonfuls of water, until quite clear, then
pour slowly into the stiffly beaten w r hite of one egg; beat
all for a while until thick. Flavor with one-half of a tea-
spoonful of vanilla. Spread all over cake, when cool.
Mrs. X. J. H.
English Lemon Cheese Cakes Juice and grated rind of
two lemons, ten tablespoonfuls of sugar, two tablespoonfuls
of melted butter and one egg. Beat egg well; add sugar,
then lemons, lastly the butter. Stir well together ; line four
gem pans with pastry ; half fill with the mixture and bake.
A. G. Follows.
French Cake Three eggs, whites and yolks beaten sep-
arately, one-half cup of butter, one cup of milk, two cups
of sugar, three cups of flour, two teaspoonfuls of baking
powder and one teaspoonful of flavoring.
Fruit Cake No. 1 Six eggs, one-half a pound of butter,
one-half a pound of brown sugar, one-half a pound of flour,
one and one-half pounds of raisins, one and one-half pounds of
currants, one-half a pound of citron (mix raisins, currants
and citron with some of the flour), one-half a glass of jelly,
one wine glass of brandy, one nutmeg, one tablespoonful of
cinnamon, one-half a tablespoonful of allspice and one-half
a tablespoonful of cloves. Cream butter and sugar, add
yolks, then jelly, spices, and brandy, then whites and rest of
flour; beat good, then add raisins, currants and citron and
beat thoroughly. Mrs. H. R. Marden, S. F.
Fruit Cake No. 2 One-half a pound of flour, one-half a
pound of butter, one-half a pound of sugar, one and one-half
pounds of currants, one and one-half pounds of raisins, one-
half a pound of citron, five eggs, one-half a cup of milk, one-
half a gill of brandy, one-half ounce each of cloves, cinna-
112 RECIPES FOR COOKING
mon, nutmeg and mace and one-half a teaspoonful of baking
powder. Mix all fruit with one-quarter of flour, cream
butter and sugar, beat eggs, then add them to butter and
sugar and mix. Then add milk, spices, brandy and rest of
flour with paking powder added, and beat good; then add
fruit and mix thoroughly. This makes one large or two
small cakes. Cook from three to four hours.
Mrs. S. E. Allen, Bangor, Cal.
Delicious Fruit Cake Cup of light brown sugar, half
cup of butter, yolk of one egg save the white for frosting
half cup of sour milk, with half a teaspoonful of soda,
one and one-half cups of flour, one teaspoonful cinnamon,
half teaspoonful of cloves, quarter of a grated nutmeg, one
cup of cut raisins, and you may add or not the meats of
English walnuts, about half a cupful.
Frosting One cupful of granulated sugar, four table-
spoonfuls cold water; boil slowly until it threads; pour
slowly on the well-beaten white of egg and beat until it is
-cool enough to put on cake.
Dried Fruit Cake One cup of butter, two cups of sugar,
one cup of sweet milk, two eggs, one teaspoonful of soda,
three and one-half cups of flour, two cups of dried apples
and one cup of raisins. (Soak apples and raisins over night.)
Chop fine and then stew in two cups of molasses. Cream
butter and sugar, add milk and then beaten eggs, then
flour into which soda has been sifted, and lastly stir in well
the raisins and apples; use spices to suit and put in half a
cup of currants, if desired. Bake two hours.
Mrs. T. G. Howe, Redding, Cal.
Fudge Cake Take one cup of sugar, two-thirds of a cup
of butter, three eggs, one cup of milk, two and one-half
cups of flour, one heaping teaspoonful of baking powder,
one-quarter of a cup of chocolate, one-half cup of English
walnuts, broken up coarsely. Cream the butter and the
sugar together ; add the cup of milk and then stir in lightly
the flour in which the heaping spoonful of baking powder
has been sifted. Then stir in the chocolate which has been
dissolved by placing in a cup and setting in hot water. Add
the nuts and lastly the eggs, which should be beaten, whites
and yolks, separately.
RECIPES FOR COOKING 113
Coutts-Meyer Furniture Co. For S P Beds
SAN RAFAEL, GAL. and Mattresses
Fudge Frosting The frosting for Fudge Cake should
be made as follows : One and one-half tablespoonfuls of but-
ter, one-half cup of unsweetened powdered cocoa, one and
one-quarter cups confectioner's sugar, a few grains of salt,
one-quarter cup of milk, one-half teaspoonful of vanilla.
Melt butter, add cocoa, sugar, salt and milk. Heat to boiling
point and boil about eight minutes. Remove from the fire
and beat until creamy. Add vanilla and pour over cake
*o depth of one-quarter inch. M. H.
Ginger Snaps One-half cup of butter, one cup of sugar,
one cup of molasses, one tablespoonful of ginger and two tea-
spoonfuls of baking powder. Flour enough to make stiff.
Golden Spice Cake Take yolks of six eggs, one and
one-half cups of brown sugar, three-quarters of a cup of
molasses, two-thirds of a cup of butter, three-quarters of a
cup of sweet milk, one-half teaspoonful of soda, one-half
teaspoonful of cream tartar and three and one-half cups of
flour into which soda has been sifted; one teaspoonful of
ground cloves, one teaspoonful of grated nutmeg, two tea-
spoonfuls of ground cinnamon, two teaspoonfuls of ginger,
and a small pinch of cayenne pepper. Add spices, butter
and sugar and cream well ; add cream of tartar to j'olks and
cream thoroughly ; stir them well into the butter and sugar,
then add molasses and milk, then the flour, stir hard. Bake
in moderate oven one and one-half hours. Raisins and cur-
rants may be added, one cup of each, flour well and add
last. Mrs. A. U. Welch.
Gold Cake No. 1 The yolks of eight eggs, one and
one-quarter cups of granulated sugar, two-thirds of a cup
of butter, two-thirds of a cup of sweet milk, two and one-
half cups of flour, one teaspoonful of cream tartar, scant
half teaspoonful of soda, one teaspoonful of vanilla and
lemon extract mixed. Sift flour once, then measure; add
soda and sift three times; cream butter and sugar thor-
oughly; beat yolks about half, then add cream tartar and
114 RECIPES FOR COOKING
beat to a stiff froth; add this to the creamed butter and
sugar and stir thoroughly through; add milk, then flour,
then flavor, and stir very hard. Put in a slow oven; will
bake in about fifty minutes.
Gold Cake No. 2 Two large cups of sugar, one scant cup
of butter, one scant cup of milk, three cups of flour, two tea-
spoonfuls of baking powder, and six eggs ; cream butter and
sugar. Add milk and flour sifted with baking powder twice.
Mix thoroughly. Then add unbeaten eggs, one at a time, and
mixe thoroughly. Bake an hour. Mrs. F. Stallman.
Hermits No. 1 One cup of sugar, one-half a cup of but-
ter, two eggs, one-half cup of sour milk and one teaspoonful
of soda mixed together, one-half teaspoonful of cloves, one-
half teaspoonful of mace, one-half teaspoonful of cinnamon,
one-half teaspoonful of allspice, one teaspoonful of cocoa,
one cup seeded and chopped raisins, two cups of flour, before
sifted. Bake either in loaf or drop from spoon on buttered
tin. Mrs. T. P., Jr.
Hermits No. 2 One and one-half cups of sugar, three
eggs, one cup of butter, one tablespoonful of sour cream,
one-quarter teaspoonful of soda dissolved in very little hot
water, one teaspoonful of cinnamon and cloves each, one
cup of chopped raisins, one cup of chopped walnuts, some
citron, if liked. Mix with flour sufficient to roll; cut out
as cookies, and bake in moderate oven. Excellent and will
keep some time. Mrs. Will Larkins.
Hermits No. 3 Two cups of brown sugar, piece of but-
ter the size of an egg, one teaspoonful of soda in four table-
spoonfuls of water. One cup of raisins cut in pieces, one
cup of walnuts, one-fourth of a teaspoonful of cloves, two
teaspoonfuls of cinnamon and two teaspoonfuls of nutmeg;.
flour enough to thicken so as to drop from spoon.
Hickory Nut Macaroons Beat the white of two eggs
to a froth and add slowly one cupful of powdered sugar and
one cupful of nuts chopped fine ; mix thoroughly and drop in
buttered tins. Bake slowly.
Ice Cream Cake No. 1 Two cups of sugar, one cup of
butter, one cup of milk, three cups of flour, three teaspoon-
RECIPES FOR COOKING 115
fuls of baking powder, (heaping), yolks of four eggs, white
of one. Sift the flour and baking powder together thor-
oughly. Cream the butter and sugar together till very light.
Add first the well-beaten eggs and then the milk; then sift
the flour in gradually and beat (not stir). Add vanilla
flavoring. Color one-third of the dough pink. Bake ten
minutes in layer pans.
Use the following filling and frosting: Beat well the
whites of three eggs, stir in a half a teaspoonful of citric acid
(powdered). Mix three cups of white sugar and one cup of
water. Boil till it ropes. Then pour gradually over the
acidulated eggs and beat till it thickens. Add a teaspoonful
of vanilla. Belle C. Brown.
Ice Cream Cake No. 2 One large spoonful of butter,
one cup of sugar, one and one-half cups of sifted flour,
whites of two eggs, one heaping teaspoonful of yeast- pow-
der, one-half cup of sweet milk, and one teaspoonful of flav-
oring. J. N.
Jelly Roll Five eggs beaten separately, one cup of
sugar, one cup of flour, one teaspoonfiil of baking powder,
and extract for flavoring. Cream sugar with yolks of eggs,
add part of flour, the whites of the eggs well beaten and
the extract. Lastly add remainder of flour, into which the
baking powder has been sifted. Bake in large square pan;
when baked, drop on a damp cloth, spread jelly and roll.
Garnish top with jelly and cocoanut.
Mrs. E. P. Clayburgh.
Kisses. Whites of four eggs, beaten to a stiff froth;
add a little flavoring and gradually one cup of white sugar.
Drop on buttered tin and bake in moderate oven.
Mrs. T. P., Jr.
Kugel Three cups of flour, one-half cup of sugar, one-
half a cupof raisins, cue-half a cup of currants, three eggs,
about one cup of fat, a little salt, one teaspoonful of baking
powder, one cup prunes and cup of apples mixed. Steam
three hours.
Lady Cake Whites of four eggs, well beaten; one cup
of sugar, half a cup of milk, half a cup of butter and two
cups of flour. Cream sugar and butter together then add
milk and other ingredients. Mrs. Richard Leach.
116 RECIPES FOR COOKING
Lady Baltimore Cake Cream one cup of butter and
add gradually two cups of sugar ; when well mixed add one
cup of milk and three and one-half cups of flour, mixed and
: sifted with two teaspoonfuls of baking powder; add one
teaspoonful of almond flavoring and fold in the beaten
whites of six eggs. Bake in three layers.
Lady Fingers Beat whites of three eggs until very
stiff, then graudally beat in one-third of a cupful of sugar,
then add the yolks of the three tggs beaten well and a little
extract of vanilla. To this mixture add a few grains of
salt, then shape on a buttered baking tin making each
cake about four and a half inches long and one inch wide.
Dredge lightly with sugar and bake about eigKt minutes
in a moderate oven.
Layer Cake No. 1 One-half cup of butter, one cup of
sugar, three eggs, one-half cup of milk, two cups of sifted
flour, two teaspoonfuls of baking powder and one teaspoon-
ful of vanilla. Mix in the order named and alternate with
the milk and flour. Add the baking powder last mixed in a
tablespoonful of flour. Bake in a quick oven.
Mrs. C. R. Gagan.
Layer Cake No. 2 Cream one cup of sugar and a slice
of butter one-half inch thick until very smooth, then break
two eggs into same and mix well. Sift two cups of flour
and two teaspoonfuls of baking powder and add to the eggs
and butter. After flour is worked all in, add one cup of
sweet milk ; flavor with two teaspoonfuls of lemon extract.
This .makes two nice layers.
Filling for Same White of one egg, one cup of pow-
dered sHigar, one cup of crushed raspberries or strawberries.
Beat above for twenty minutes and spread between layers
and on top and in a few minutes it will be smooth and dry.
Mrs. 0. Sirard.
Layer Cake No. 3 One cup of butter, one-half cup of
rugar, one-half cup of milk, three eggs well beaten, two
cups of flour, and two teaspoonfuls of baking powder.
Flavor.
RECIPES FOR COOKING 11T
Layer Cake No. 4 Two cups of sugar, the yolks of six
eggst beaten ten minutes; add beaten whites of three eggs,
one cup of boiling water, then two and a half cups of flour,
and two teaspoonfuls of baking powder.
Filling One-half a cup of nuts, white of one egg and
one cup of sugar.
Frosting Two cups of sugar, one-half a cup of water;
boil until it threads; then stir this into the beaten whites of
two eggs. J. X.
Lemon Cake One and a quarter cups of sugar, one-half
a cup of butter, two-thirds of a cup of milk, three eggs,
two and a half cups of flour, two teaspoonfuls of baking
powder. Cream butter and sugar, add yolks of eggs well
beaten, then milk. Sift together the flour and the baking
powder; then add the whites beaten until stiff then flavor.
Baive in layers and put together with lemon filling.
Lemon Filling One cup of sugar, two and a half tea-
spoonfuls of flour, one egg, one teaspoonful of butter, the
grated rind of one lemon and the juice of two lemons. Mix
ingredients in the order given, cook stirring constantly until
boiling point is reached. Mrs. T. F. Howe, Redding, Cal.
Lemon Cheese Cake One pound of cottage cheese, four
eggs, one cup of sugar, two teaspoonfuls of flour, the grated
rind and juice of one lemon, one teaspoonful of cinnamon,
one-quarter nutmeg, one tablespoonful of butter and one
eup of cream. Cream butter and sugar; add the yolks of
eggs beaten light; then add spices, flour and juice and
grated rind of lemon, cheese rubbed through a sieve, then
add the cream. Beat the whites to a stiff froth, fold in
lightly. Pour into a pan lined with a rich paste and bake
in rather a quick oven. Mrs. F. Stallman.
Loaf Cake One cup of butter, two cups of sugar, one-
half ejip of milk, three cups of flour, four eggs, and two tea-
spoonfuls of yeast powder. Cream butter and sugar, add
eggs beaten separately. Flavor with lemon.
Mrs. P. J. Haggarty.
Marble Cake Two cups of sugar, one cup of butter,
(scant), four eggs, one cup of milk, five cups of flour,, two-
118 RECIPES FOR COOKING
teaspoonf uls of cream tartar, one small teaspoonf ul of soda,
extract of lemon. Cream butter and sugar, add yolks well
beaten, then whites well beaten with cream tartar beaten
in, then milk, then flour with soda sifted into it and lastly
the extract. Take half of this mixture and add one-half of
a scant cup of syrup and spices to make it look dark; put
the two colors into the pan alternately to give it the appear-
ance of marble cake when baked.
Mrs. S. E. Allen, Bangor, Cal.
Nut Cake Mix two cups of sugar and one-half cup of
butter, add four eggs beaten to a froth, one ciip of milk, two
teaspoonf uls of baking powder with two cups of flour sifted
in, two cups hickory nuts, not chopped, and any flavor you
want.
Nut Crisps One cup of white sugar, two eggs, two tea-
spoonfuls of vanilla, three cups of rolled oats, one rounding
tablespoonful of butter and two teaspoonfuls of baking
powder. Drop a teaspoonful at a time on buttered tins.
Nut Macaroons Two cups of nut-meats ground or
chopped very fine, whites of five eggs, one pound of pow-
dered sugar, and the grated rind of one lemon. Beat eggs
to stiff froth; add sugar and beat five minutes; add lemon
and nuts and beat one-half an hour. Drop by teaspoonfuls
on buttered tins and bake in slow oven.
Mrs. Lemon, San Anselmo.
Mocha Cake One cup of sugar and one-half a cup of
butter creamed, four eggs, yolks separate, one-half of a cup
of milk, three-quarters of a cup of ground chocolate; two
scant cups of flour and two teaspoonfuls of baking powder.
Mocha Filling Three-quarters of a pound of butter,
four tablespoonfuls coffee, three-quarters of a cup of pul-
verized sugar, four teaspoonfuls of vanilla. Cream butter and
sugar. Mix the last two with the first part by putting in
a little coffee, then a little vanilla so on until thoroughly
mixed.
Molasses Cake One cup of brown sugar, one-quarter of
-a cup of melted butter, one-half a cup of molasses, one cup
cf sour milk, one egg unbeaten, one and three-quarters cups
RECIPES FOR COOKING 119
of flour, one level teaspoonful of soda and cinnamon, one-half
teaspoonful of cloves and nutmeg. Bake in a moderate oven
one-half an hour. Florence Dayton.
Neapolitan Cake, (Pink and White) One pound of
sugar, one pound of prepared flour, one-half a pound of
butter, whites of ten eggs; divide into two equal portions,
and color one with cochineal. Use cautiously, as too much
will spoil the color. Mrs. P. A. M.
Number Cake One cup of butter creamed with two
cups of sugar, three cups of flour and four eggs, well beaten
and flavoring to taste. Beat until light.
My Own Cake Cream together one cup of sugar and
one slice of butter, three eggs beaten well, two-thirds of a
cup of milk, two cups of flour, one and one-half teaspoonfuls
of baking powder and one teaspoonful of vanilla.
Icing One cup of sugar and a little water boiled till it
makes a syrup. Beat white of one egg and add syrup; if
chocolate add two teaspoonfuls of chocolate or cocoa while
boiling. Mrs. Richard Leach.
Oat Meal Drops Three cups of flour, three cups of
rolled oats, one c/p of shortening (one-half butter, one-half
lard), two eggs, one cup of sugar, four tablespoonfuls of sour
milk, one teaspoonful of soda and four teaspoonfuls of cin-
namon. Mix shortening and sugar; add eggs and cinnamon.
Put soda into milk; then flour and rolled oats alternately.
Drop by teaspoonful or less on buttered tins and bake in
medium oven not too hard.
Mrs. M. Lemon, San Anselmo.
Orange Cake No. 1 Rub one tablespoonful of butter to
a cream with one cup of granulated sugar; add the beaten
yolks of six eggs, the grated rind and juice of three oranges,
one cup of flour and one teaspoonful of baking powder.
Make as stiff as pound cake. Mrs. S. E. Allen.
Orange Cake No. 2 Five eggs, one cup of sugar, two
cups of flour, two teaspoonfuls of baking powder, juice of
( ne orange, rind of one orange and one-quarter of a cup of
'.rater. Beat yolks of five eggs with one cup of sugar. Add
120 RECIPES FOR COOKING
water and flour sifted twice with baking powder ; add juice
and rind of one orange and then the beaten whites of three
eggs.
Filling Whites of two eggs beaten to a froth with one
cup of powdered sugar. Add grated rind of three-quarters
of an orange and one teaspoonful of juice.
Peanut Wafers Half a cup of butter and one cup of
sugar creamed together ; add one-half a cup of milk in which
a half teaspoonful of soda has been dissolved. Then add
slowly two cups of sifted flour, stirring until smooth. Spread
the mixture thinly in a baking pan, sprinkle the top with
rolled peanuts (or any nuts preferred) . Bake a light brown.
Mrs. N. J. Hoey.
Popovers Three cups of flour, two eggs, two cups of
sweet milk and a little salt; have pans very hot; bake half
an hour. Mrs. Briggs, S. A.
Pork Cake One pound of fat pork, four eggs, one cup
of molasses, one cup of sugar, two-thirds of a cup of hot
water, one cup (large) of raisins, two thirds of a cup of cur-
rants, two teaspoonfuls of soda and three cups of flour.
Spice of all kinds. This makes two large cakes, which
will keep like fruit cake. Chop pork very fine ; pour the hot
water over it (coffee is better) then let it cool. When cool
put in sugar, molasses, raisins, then eggs. Flour last, with
soda mixed into it. Apples may be substituted for raisins,
but they should be boiled in molasses to give a rich color.
Mrs. C. W. Rice.
Pound Cake No. 1 One cup of butter, one cup of sugar,
two cups of flour, six eggs, one-eighth of a teaspoonful of
mace, and one-quarter of a gill of brandy. -Beat butter to a
cream, and gradually add sugar. When the mixture is light
and creamy add brandy and mace. Beat the yolks until
light and add them to the beaten mixture. Beat the whites
to a stiff froth and stir them into the mixture, alternating
with the flour. Pour into a buttered pan and bake about
with the flour. Pour into a buttered pan and take about
fifty minutes. Mrs. W. Jones, San Anselmo.
RECIPES FOR COOKING 121
Coutts-Meyer Furniture Co., ForLeathcrChairs
SAN RAFAEL, GAL. and Couches
Pound Cake No. 2 One pound of butter, one pound of
flour, three-fourths of a pound of sugar, one pound of raisins
or currants, one-fourth of a pound of candied peel cut small,
six eggs, two teaspoonfuls of baking powder and one-half
teaspoonful of salt. Mrs. R. Leach.
Peach Shortcake Make a rich biscuit dough and bake
in one thick layer in a round pan. Split while warm, butter
and sweeten well, and fill with mashed peaches. Put sugar
on top, serve with cream, while warm.
Mrs. Richard Leach.
Plum Bungo Seven and one-half pounds .of little Ger-
man plums (pits removed) ; add three and one-half pounds of
sugar, one tablespoonful of cloves, one tablespoonful of
cinnamon, and one tablespoonful of allspice. Cook two and
one-half or three hours. When done add one pint of vinegar.
E. -W. Beanston.
Potato Cake No. 1 One cup of butter, two cups of
sugar, one-halt cup of milk, four eggs, beaten separately,
one cup of mashed Irish potatoes, one cup of chopped wal-
nuts, one cup of chocolate, (scant), two cups of flour, two
teaspoonfuls of baking powder, one-half teaspoonful of cin-
namon, one teaspoonful of cloves and one teaspoonful of all-
spice. Add potato last, mixed with a little salt and milk, but
no butter. Mrs. W. D. Rutherford, Bangor.
Potato Cake No. 2 Three-quarters of a cup of butter
(scant), two cups of sugar, beaten together; add four eggs
well beaten ; mix one cup of mashed potatoes and one-half a
cup of milk, add this to butter, sugar and eggs; mix two and
one-quarter cups of flour, two teaspoonfuls of baking pow-
der, one teaspoonful each of cinnamon, cloves and nutmeg,
and one cup of ground chocolate ; add this gradually to the
first mixture, then add one cup of raisins and one of walnuts.
T. Romberg.
Regenten Torte Beat three eggs very light with one-
half of a cup of sugar, add one-quarter of a pound of grated
122 RECIPES FOR COOKING
almonds. Mix well. Grease pan with buttered paper. Add
a little wine to the cake before spreading. After baking let
the cake cool and then spread with tart jelly and juice of
one lemon or orange.
Meringue Three whites beaten very stiff, three-
fourths of a cup of granulated sugar, one-fourth of a pound
of grated almonds previously blanched. Spread over jelly
.and brown in oven.
Hibbon Cake One-half of a cup of butter, four eggs,
t>ne cup of currants, three cups of flour, one tablespoonful
of cinnamon, two cups of sugar, four teaspoonfuls of baking
powder, one cup of milk, one teaspoonful of vanilla and one-
quarter of a cup of chopped citron. Beat the butter to a
--cream, add the sugar and then the yolks, and beat thor-
oughly. Add the flavoring, milk, and flour. Beat the whites
to a stiff froth, and stir them in carefully to the other in-
gredients; add the baking powder and stir just enough to
"mix. Now take out one-third of the mixture and add to it
the cinnamon, currants and chopped citron. Grease three
^sheet pans of the same size, put the fruit mixture into one
;and the remaining two-thirds in the other two pans. Bake in
a moderate oven for a half hour. When done take from the
pans. Spread one light cake with a layer of soft icing, then
; place the dark cake on this, and spread it with icing ; on this
yplace the other light cake and cover the whole with a piece
'of paper, then with a tin sheet, on which place two light
weights. Let stand one hour, and then remove the weights.
Ice with boiled icing. Mrs. C. R. Gagan.
Silver Cake One-half cup of butter, two cups of sugar,
the whites of eight eggs, three-fourths of a cup of milk, two
and one-half cups of sifted flour, one-half teaspoonful of
soda, one teaspoonful of cream of tartar, and one spoonful of
essence of almond.
Simple Cream Cake One-half cup of butter, three cups
of sugar, three eggs, beaten in one cup of milk.
Cream for the Middle One pint of milk, let it come to
.a boil, one-half cup of flour, one cup of sugar, two eggs,
ilavor with vanilla and a lump of butter. Mrs. P. A. M.
RECIPES FOR COOKING 123
Spanish Buns One cup of sugar, half a cup of butter,
two eggs, half a cup of milk, one and one-half cups of floui^
one and one-half teaspoonfuls of baking powder, one tea-
spoonful of cinnamon and half a teaspoonful of cloves.
Bake in a small dripping pan for twenty minutes. Frost to
taste. Mrs. X. Lemon, San Anselmo.
Spice Cake No. 1 One cup of butter, one and one-half
cups of brown sugar, three eggs, unbeaten, first one then the
other, etc. ; one-half cup of sour milk, one level teaspoonful
of soda, one teaspoonful nutmeg, one teaspoonful cloves, one-
half teaspoonful cinnamon, two cups of flour. Add small
quantity of milk, then add a cup of flour. Beat thoroughly.
Reserve last of milk to mix spices. Beat thoroughly.
Spice Cake No. 2 One cup of sour milk, one cup of
sugar, one egg, one large cup of flour, four tablespoonfuls of
melted butter, one teaspoonful of soda, one teaspoonful of
cloves, cinnamon and nutmeg and one cup of raisins. Cream
butter, sugar and spices; then add the egg, then milk, then
flour, with soda sifted into it, and lastly the raisins with a
little flour rubbed through them. Bake about two hours.
Mrs. S. E. Allen, Bangor, Cal.
Spice Cake No. 3 Cream one heaping tablespoonful of
butter with one cup of sugar, then add three eggs well beat-
en, three-quarters of a cup of milk, two cups of flour, two
level teaspoonfuls of baking powder, and a pinch of salt;
stir thoroughly, then add one teaspoonful of cinnamon,
cloves and nutmeg, one-half teaspoonful of allspice, one cup
of currants, one-half of a cup of raisins and three
tablespoonfuls of ground chocolate. Mix well and bake
about one-half hour in moderate oven.
Mrs. E. Derham.
Spice Cake No. 4 Three eggs, one cup of brown sugar,
one cup of butter, one cup of sour milk. Cream thoroughly
the above ingredients and then add: Three and one-half
cups of flour well sifted, one teaspoonful of baking soda,
one teaspoonful of cloves, one teaspoonful of allspice, and
two teaspoonfuls of cinnamon. One cup of raisins will im-
prove the cake. Bake in a rather slow oven.
Mrs. 0. Sirar.
124 RECIPES FOR COOKING
Sponge Cake No. 1 Three eggs beaten for ten minutes
with a cup and a half of sugar, one-half cup of cold water,
pinch of salt and a teaspoonful of flavoring extract, two cups
of sifted flour, one level teaspoonful of baking powder.
Bake about twenty minutes in a moderate oven.
Mrs. C. R. Gagan.
Plain Sponge Cake No. 2 Beat the yolks of four eggs
together with two cups of fine powdered sugar ; stir in grad-
ually one cup of sifted flour and the whites of four eggs
beaten to a stiff froth, then a cup of sifted flour in which
two teaspoonfuls of baking powder have been stirred, and,
lastly, a scant teacupful of boiling water stirred in a little at
a time ; flavor ; add salt, and however thin the mixture may
seem do not add any more flour ; bake in shallow tins.
Mrs. Harry Thornton.
Sponge Cake No. 3 Three eggs beaten separately, one
cup of sugar added slowly, four tablespoonf uls of hot water,
one teaspoonful of baking powder, one pinch of salt, and
one and one-half cups of flour; flavor with lemon or nutmeg.
Mrs. R. Leach.
Sponge Cake No. 4 Three eggs, one and one-half cups
of flour, one and one-half cups of sugar, one and one-half
teaspoonfuls of baking powder, two teaspoonfuls of lemon
or vanilla and half a cup of boiling water. Beat the whites
and yolks separately until light, then place them together
and beat again. Sift in the sugar a little at a time and add
flavoring and the flour with baking powder sifted together.
Beat all together, and lastly stir in the hot water. Bake in
a well buttered tin three-quarters of an hour.
Mrs. W. Jones, San Anselmo.
Quick and Easy Layer Cake Sift a cup and a half of
flour with a heaping teaspoonful of baking powder ; add one
cup of sugar, mixing well. Have ready two well-beaten eggs,
a cup of milk and flavoring ; add to flour, beating thoroughly,
and lastly add a tablespoonful of melted butter. Bake in
quick oven. Fill to taste. Mrs. N. J. H.
Tipsy Parson (Excellent) Take a stale sponge cake,
crumble it up fine ; put a layer of it in a glass dish ; sprinkle
RECIPES FOR COOKING 125
over it a little wine ; add a large handful of finely chopped
almonds, then a layer of cream ; then begin again by laying
cake crumbs again going through the same formula leaving
the cream on top. Makes an excellent dish for tea and
looks beautiful on table. Mrs. P. A. M.
Walnut Wafers One cup of brown sugar, the yolks of
two eggs (beaten to a cream), two tablespoonfuls of flour,
one cup of chopped walnuts, one pinch of salt, and the whites
of two eggs (beaten stiff). Drop from teaspoon on buttered
tin and bake light brown. Mrs. T. P., Jr.
White Cake Two cups of sugar and one cup of butter,
creamed, three cups of flour with three teaspoonfuls of bak-
ing powder. Mix alternately the creamed butter and sugar
and the whites of seven eggs with flour and lastly the milk.
Beat a long while then add flavoring. Frosting keeps the
cake moist longer. Mrs. X. J. H.
White Fruit Cake No. 1 To one cup of butter beaten to
a cream add two cups of sugar, three of flour in which two
teaspoonfuls of baking powder have been sifted, and the
stiffly beaten whites of six eggs. Bake in jelly-cake pans.
When done (while still hot) put between the layers
this filling : Chop fine one-quarter pound each of figs, seeded
raisins, citron, preserved ginger and blanched almonds, and
stir them into the whites of three eggs, beaten stiff, a cup of
powdered sugar and the juice of one lemon. Frost the
whole quickly. Mrs. X. J. H.
White Fruit Cake No. 2 One pound of white sugar,
three-quarters of a pound of butter, the whites of sixteen
eggs, one pound of flour, two cocoanuts, grated ; two pounds
of citron, one-half a pound of almonds (blanched and sliced),
one teaspoonful of soda, two teaspoonfuls of cream tartar,
end two tablespoonfuls of brandy.
Mrs. J. R. Meek, Marysville.
Scotch Scones Mix and sift together two cupfuls of
bread flour (once sifted), four and one-half teaspoonfuls of
baking powder (level), two teaspoonfuls of fine granulated
sugar and one-half teaspoonful of salt. Work in four table-
spoonfuls of butter, using the tips of the fingers, then add
126 RECIPES FOR COOKING
two eggs well beaten and one-third of a cupful of thin cream.
Toss mixture on a floured board, pat and roll to three-fourths
of an inch in thickness. Cut in two-inch squares or dia-
monds, using a sharp case knife first dipped in flour. Brush
over with the beaten white of an egg, sprinkle sparingly
with fine granulated sugar, and bake in a hot oven fifteen
minutes. Pile on a plate covered with a doily. A delicious
tea cake.
Sea Foam Cake One and one-fourth cups of sugar, one
cup of flour, one and one-half teaspoonfuls of cream of tartar r
one-fourth teaspoonful of baking soda. Sift the above three
times, then add the whites of twelve eggs well beaten. Bake
in pan that is not buttered, same as for Angel Cake.
Mrs. 0. Sirard.
Walnut Cake One cup of sugar, one-half a cup of but-
ter, three eggs, one-half a cup of milk, two cups of flour,,
flavoring, one-half a cup of chopped walnuts, and two tea-
spoonfuls of baking powder. Cream sugar and butter, beat
eggs, milk, flour, baking powder and nuts. Cook in square
pans, ice and cut in squares with one-.half a walnut on each
square.
Walnut Wafers Beat two eggs until light, then add
one cup of brown sugar and beat again, also one tablespoon-
ful of molasses. Stir in one cup of chopped walnut meats
floured, one-half cup of flour and beat well. Drop on but-
tered tins in very small spoonfuls and bake in moderate oven.
Mrs. R, L.
White Mountain Cake One and one-half cups of sugar,,
one-half cup of butter, one-half cup of corn starch, one-half
of cup of sweet milk, one and one-half cups flour, two tea-
spoonfuls of baking powder and the whites of six eggs.
World's Fair Cake A half a cup of butter, one and one-
half cups of sugar, one-half cup of milk, two cups of flour,
three eggs beaten separately, one large teaspoonful of bak-
ing powder. (Add following mixture to cake) : One and
one-half sections of chocolate, two tablespoonfuls of sugar,
and two tablespoonfuls of milk. Bake in a large flat pan.
Frosting for above. Two cups granulated sugar, butter size
RECIPES TOR COOKING 127
of an egg, one tablespoonful of vanilla, and three-fourths of
a cup of milk. Boil twelve minutes; pour into a bowl and
stir rapidly until it thickens. Spread on cake.
Zebra Cake Whites of five eggs, two-thirds of a cup of
butter, two cups of sugar, one-half cup of milk, two tea-
spoonfuls of cream of tartar, one teaspoonful of soda dis-
solved in boiling water and three cups of flour. Cream sugar
and butter, beat whites of eggs to stiff froth and stir in with
the flour. Take out five tablespoonfuls of the mixture, put
in one-half cup of molasses, two thirds of a cup of chopped
raisins, a little clove and cinnamon, and the yolk of one egg,,
a little soda to raise the molasses and flour to make a batter.
Bake in long shallow tins, making two layers of the white
part and one of the dark part, putting a layer of jelly on
each side 6f the dark part. J. N.
128 RECIPES FOR COOKING
Icings and Fillings
Banana Filling Make an icing of the whites of two
eggs and one and one-half cups of powdered sugar. Spread
this over the layers and cover thickly with bananas sliced
thin or chopped fine.
Boiled Icing Boil together one and one-half cups of
white granulated sugar and one-half cup of boiling water
until its spins a thread when tested with a spoon. Add this
to the well-beaten white of one egg and one-half teaspoonful
of cream of tartar. Beat with an egg beater until it becomes
thick and glossy. Mrs. C. R. Gagan.
Caramel Filling for Cake Two cups of white sugar,
two-thirds of cup of milk (vanilla flavoring). Boil exactly
seven minutes, stir constantly. Put on cake and when set
cover this with melted unsweetened chocolate.
Cocoanut Filling One-half cupful of butter, one cupful
of sugar and three tablespoonfuls of milk. Cream butter and
.sugar; add milk, flavor with vanilla and spread on layers;
then cover thickly with cocoanut. Mrs. P. J. Haggarty.
Chocolate Icing for Layer Cake Boil together one and
one-half cups 'of white granulated sugar with one-half cup
of boiling water until it spins a thread. Melt two sections
of Baker's unsweetened chocolate in a bowl over the tea-
kettle. Add the boiling syrup to the whites of two eggs well
beaten. Then add the melted chocolate and a teaspoonful of
vanilla. Beat until thick. Mrs. C. R. Gagan.
Chocolate Icing No 2 Six ounces of sugar icing, one
ounce of granulated chocolate, two tablespoonfuls of water.
Put in a small bright pan ; melt sugar but do not boil. When
thick as cream pour over the cake. J. X.
Frosting Without Eggs Boil two cups of white sugar
with one cup of milk, adding a tablespoonful of butter while
boiling. Boil till a small quantity poured into cold water
an be gathered by the fingers into a ball, then add flavor-
ing and beat till it is thick, and spread on cake.
Belle C. Brown.
130 RECIPES FOR COOKING
Coutts-Meyer Furniture Co. For Dinin s Rooin
SAN RAFAEL, GAL., Furniture
Fruit and Nut Filling Cook three cups of granulated
sugar with one cup of water until the syrup will thread from
the spoon when lifted; pour gradually on to the whites of
three eggs, beaten stiff, and add one cup each of chopped
raisins and pecan meats, and five figs cut in thin strips.
Spread between layers and on top, icing the sides also
with this mixture.
Marshmallow Frosting Heat two tablespoonfuls of
milk, and six tablespoonfuls of sugar over the fire ; boil six
minutes without stirring. In double boiler heat one-fourth
of a pound of cut marshmallows ; when very soft add two
tablespoonfuls of boiling water. Cook till smooth. Beat in
hot sugar ; keep beating till partly cool, add one-half a table-
spoonful of vanilla. Use at once. Mrs. Richard Leach.
Raspberry Filling To one cupful of raspberries or any
berries add one cup of sugar and the white of one egg ; beat
together thirty-five or forty minutes.
Mrs. P. J. Haggarty.
Tutti Frutti Filling Boil half a cupful of water with
three cnpfuls of sugar until it is thick and waxy ; pour over
the whites of two eggs beaten until stiff, whip until the mix-
ture becomes cool. Then add half a pound of almonds chop-
ped fine, a scant half cupful of chopped raisins and a little
citron sliced thin. Spread at once.
Filling for Strawberry Short Cake One third of a cup-
of butter and one cup of powdered sugar creamed very light ;
two-thirds of a cup of fresh berries put in whole and beaten
hard.
Very Nice Filling for Cake Beat the whites of three
eggs to a stiff froth, then add one and one-half cups of
powdered sugar, one cup of chopped raisins, one-half a cup-
of cream, one cup of chopped and blanched almonds, and
flavor with vanilla. Beat until stiff enough to drop from*
the spoon. Mrs. 0. Sirard.
Ices and Frozen Desserts
Apricot Ambrosia To one quart of apricots add one
pint of cold water and one cup of granulated sugar; the
quantity of sugar .may be increased if the fruit is very sour.
Add the juice of one lemon and the white of one well-beaten
egg. Mix ingredients and freeze. Mrs. R. L.
Ice Cream No. 1 One quart of rich cream, the whites of
four eggs (well beaten), sugar and vanilla to suit the taste.
Put into freezer and when chilled, freeze.
Mrs. W. D. Rutherford, Bangor.
Ice Cream No. 2 One gallon Two quarts of milk, one
tablespoonful of flour, three eggs, yolks cooked in half of
the milk with the flour (stir flour in a little cold milk), two
cups of sugar and two cups of cream (or one pint). Beat
whites stiff and stir into the above before freezing. Vanilla
extract. Be sure your ice is very fine and thoroughly mixed
with one-third salt. Too much salt makes it grainy.
Mrs. Richard Leach.
Peppermint Ice Cream Crush one pound of old-fash-
ioned red stripe pepperment stick candy, and add to one-
half gallon of rich cream that has been heated in a double
boiler. Stir well, let cool and freeze. Mrs. R. L.
Italian Cream Soak a box of gelatine an hour in a
quart of milk; heat in a double boiler, stirring constantly.
AYhen boiling remove from the fire and pour, beating all the
time, upon the yolks of three eggs, which have been whipped
light ; add a small cup of sugar. Return to the fire and stir
until scalding hot. Strain; flavor with vanilla and when
cool turn into a mold. Set on ice to form.
Mrs. Will Larkins.
Frozen Custard A pint of milk, a cup of sugar, two-
pinches of salt, yolks of three eggs, a pint of milk or cream
and one ounce of wine or brandy. Freeze.
Frozen Fig Pudding Chop one-half pound of figs, one-
half pound of dates, and one-half pound of walnuts. Soak
one tablespoonful of gelatine in a little milk. Make a cus-
132 RECIPES FOR COOKING
tarcl of one quart of milk, one, cup of sugar and four eggs.
Add the softened gelatine to this while still hot. When
nearly cold add the chopped fruit and one teaspoonful of
vanilla and freeze as usual. Mrs. R. Leach.
Orange Ice Six oranges juice of all and grated peel
of three; two lemons juice only one pint of sugar dis-
solved in one pint of water. Stir all together and freeze.
Sherbet In preparing gelatine sherbet, soak gelatine
in cold water about thirty minutes, then pour over it boiling
water and add other ingredients ; when sugar is dissolved
strain mixture and freeze.
Strawberry Junket To make strawberry junket, put
three quarts of new milk and one quart of cream over the
fire. Add two and one-half cupfuls of sugar. When the
temperature of the milk is at blood heat add four junket tab-
lets which have been dissolved in a tablespoonful of water.
Pour into freezer and set in a warm place until congealed,
then pack in ice and freeze. ' When partly frozen add two
quarts of mashed and sweetened strawberries, to which has
been added a half cupful of sherry ; the latter will keep the
strawberries from freezing hard and becoming tasteless.
Maple Parfait Bring one cup of maple syrup to a boil
and add the yolks of five well-beaten eggs; set back on fire
in hot water and allow to cook until mixture adheres to
back of spoon. When cold add one pint of cream whipped
stiff. Pack in equal quantities of salt and ice for four hours.
E. C. N., Sausalito.
Bisque Tcrtoni In a double saucepan stir the yolks of
five eggs, a cupful of sugar, five tablespoonfuls of Marsala
wine, and a teaspoonful of vanilla extract, until very thick.
Have a pint of rich cream whipped stiff, and then slowly
add the thickened yolks. Pour in sherbet glasses and set
on ice for about two hours. Serve with small cakes.
Mrs. G., San Anselmo.
SA U C ES
Celery Sauce Celery sauce is easily made, and is appe-
tizing. Cut the celery in small pieces, and boil until it is
tender ; then add half a pint of cream, salt and pepper, and
a small lump of butter rolled in flour ; let these all just boil ;
spice, or a small pinch of curry powder may be added, if you
choose.
Cranberry Sauce Wash and pick a quart of cranberries.
Put in a saucepan with a pint of boiling water. Boil until
perfectly tender ; then add two cups of sugar. Boil up once
and remove from the fire. If properly cooked, each cran-
berry should be whole and jellied. Mrs. C. R. Gagan.
Lemon Sauce One cup of boiling water, two table-
spoonfuls of lemon juice, half a cup of sugar, the grated rind
of half a lemon, one tablespoonful of corn starch and one
tablespoonful of butter. Mix corn starch and sugar in
saucepan. Add the boiling water and stir until smooth.
Put in grated lemon rind and stir over fire until boiling;
simmer five minutes and then stir in juice of lemon and
butter. F. O. S.
Mustard Sauce Stir together two teaspoonfuls of mus-
tard, a level teaspoonful of sugar, one-half a level teaspoon-
ful of salt, and one-half cupful of vinegar; stir in all the
grated horseradish that this will moisten and serve with any
kind of cold meat.
Pudding Sauce One cup of sugar with a heaping tea-
spoonful of corn starch mixed through it dry, and one scant
half cup of butter stirred to a cream with the sugar; over
this *pour one teacupful of boiling water ; cook slowly a
few minutes. Flavor to taste; a little sherry and nutmeg
is very nice. Mrs. G., Ross.
Sour Sauce Stir one-half a cup of butter with a teaspoo
ful of French mustard, a pinch of pepper and mix well with
a cup of hot vinegar. If the vinegar is very strong, weaken,
it. Serve with boiled lobster or fish.
Mrs. Arthur L. Silling.
134 RECIPES FOR COOKING
Tartar Sauce First make a mayonnaise; mix with it
one tablespoonful each of chopped parsley, capers, and
.gherkins, and one teaspoonful of chopped onions.
Mrs. A. L. Silling.
Pickles, Jellies, Preserves
About Pickles and Preserves In making preserves the
following are excellent rules to observe: 1. The fruit must
be gathered dry. 2. It must be carefully stirred with a
wooden spoon to prevent burning. 3. It must be slowly boiled
before adding sugar, and quickly boiled afterward. 4. It
must be put in well-dried pots, and kept in a dry, airy place.
To Pickle Beets To pickle beets, wash the roots very
clean, but do not scrape them ; put them into boiling water,
and keep them boiling from two to three hours, till perfectly
tender. Take them out and let them remain till cold, then
pare and slice the root, cover it with vinegar which has been
boiled and cooled, and in which a teaspoonful of salt and
half the quantity of cayenne has been boiled. Put the pickle
into jars, and in a few days it will be fit for use.
Red Currant Preserve In making red currant preserve
be sure to remember that to every pound of fruit you allow
three-quarters of a pound of loaf sugar. Weigh the cur-
rants, and afterwards strip them from the stalks (do this
with a fork to prevent staining the hands). Place fruit and
sugar in preserving pan, and boil for about three-quarters
of an hour.
. Brine To make brine, take a proportion of one quart
of rock salt to three quarts of boiling water. Boil and strain.
Mrs. C. R. Gagan..
Chili Sauce No. 1 Peel twelve medium-sized ripe to-
matoes and cut in slices crosswise. Put in a preserving
kettle with one green pepper finely chopped, one onion finely
chopped, two cupfuls of vinegar, three tablespoonfuls of
sugar, one tablespoonful of salt, two teaspoonfuls of cloves,
one-half teaspoonful of cinnamon, two teaspoonfuls of all-
spice and two teaspoonfuls of grated nutmeg. Heat grad-
ually to the boiling point, and let simmer two and one-half
hours. Mrs. R. Leach.
Chili Sauce No. 2 Six ripe tomatoes, two onions, two
green bell peppers, one red bell pepper, one stalk of celery,
136 RECIPES FOR COOKING
two tablespoonfuls of sugar, two teaspoonfuls of salt, half
a teaspoonful of mustard, half a teaspoonful of allspice,
half a teaspoonful of cloves, half a teaspoonful of black
pepper, half a teaspoonful of cinnamon and a dash of cay-
enne pepper. Add one cup of vinegar and boil down until
thick. Mrs. C. R. Gagan.
Chili Sauce No. 3 One gallon of ripe tomatoes, six
green peppers, three large onions, one quart of vinegar, one
teaspoonful of cayenne pepper, three tablespoonfuls of salt,
one cup of sugar. Boil four hours. Mrs. J. B. Hund.
Chili Sauce No. 4 Fourteen ripe tomatoes, two onions,.
two peppers, two cups of vinegar, two cups of brown sugar,
one tablespoonful of cinnamon, and salt. Peel and chop to-
matoes and drain ; chop peppers and onions fine ; cook slowly
until thick. M. J. H., San Anselmo.
Chow-Chow No. 1 Wipe two quarts of small green to-
matoes and pare twelve small cucumbers. Cut three red
peppers in halves, crosswise, and remove the seeds. Remove
the leaves and cut off the stalk from one cauliflower and soak
for twenty minutes (head down) in enough cold water to
cover. Remove the leaves and wash two bunches of celery.
Remove the skins from one pint of small onions; remove
the strings from two quarts of string beans. Cut
all the prepared vegetables into small pieces, cover with half
a cupful of salt, let stand twenty-four hours and drain. Mix
one-fourth pound mustard seed, half an ounce of allspice,
half an ounce of pepper, half an ounce of cloves and two-
ounces turmeric. Add this mixture to one gallon of vine-
gar; heat gradually to the boiling point; then add the pre-
pared vegetables and let simmer until the vegetables are
soft. Mrs. R. Leach.
Chow-Chow No. 2 Chop equal quantities of green to-
matoes and cabbage quite fine ; sprinkle a little salt between
the layers; put a layer of green peppers with the tomatoes
and cabbage ; let it stand in salt over night, and then if too
salt squeeze it a little. Put in a handful of mustard seed,
teaspoonful of ground cinnamon, teaspoonful of ground
cloves, scald for a short time in vinegar about a couple of
hours.
RECIPES FOR COOKING 137
Coutts-Meyer Furniture Co. complete House
SAN RAFAEL, CAL. Furnishers
Chutney Sauce Eight quarts of tomatoes, three cups
of sweet peppers, two cups of onions, three cups of sugar,
one cup of salt, one and a half quarts of vinegar, three table-
spoonfuls of cloves, three tablespoonfuls of cinnamon, two
tablespoonfuls of ginger and two tablespoonfuls of nutmeg.
Boil one hour and keep in air-tight fruit jars. Mrs. N. J. H.
Tomato Chowder Half a pound of green tomatoes, one
dozen onions and one dozen green peppers chopped fine;
sprinkle over this one pint of salt and let it stand over night.
Pour off this brine and cover with good vinegar ; let it cook
one hour slowly, then drain and pack in a jar. Take two
pounds of sugar, two tablespoonfuls of cinnamon ; one table-
spoonful -of allspice, one tablespoonful each of cloves and
pepper, half a teacupful of ground mustard, one pint grated
horseradish; mix the sugar, spices, horseradish and mustard
with vinegar. Heat boiling hot and pour over other ingre-
dients ; put in a cool place, cover tightly. This will keep a
year or longer. Mrs. Richard Leach.
Tomato Chutney Thirty tomatoes, six apples chopped,
six onions, tn ounces of salt, one and a half pounds of brown
sugar, four ounces of ginger and three pints of cider vinegar.
Mrs. M. Briggs, S. A.
Tomato Catsup No. 1 Take half a box of nice ripe to-
matoes, peel and core; put in agate boiler and cook slowly
for half an hour ; then strain to get out seeds and hard pulp.
Put juice back in boiler and boil slowly without cover from
six to eight hours until it is thick like paste. Then cut up
six good-sized silver onions very fine; also six long green
peppers, seeded; put them in the catsup and let boil slowly
for half an hour, then add vinegar which should be prepared
in advance as follows: Take three pints of good cider or
wine vinegar and boil slowly for fifteen minutes and skim
oi scum; then put in two ounces each of whole allspice,
black pepper and cloves ; cover and set away for ten hours ;
then strain out spices. Put vinegar, half a cup of white
138 RECIPES FOR COOKING
sugar and two tablespoonfuls of fine white salt in catsup
and let it boil fifteen minutes. Bottle at once and cork
;tight. Mary E. Eden.
Tomato Catsup No. 2 Peel one peck of ripe tomatoes,
.and cut in pieces. Put them in a preserving kettle; bring
to the boiling point and let simmer until soft; then force
through a sieve. Add three cupfuls of sugar, one-fourth
of a cupful of salt, one tablespoonful of black pepper, one
teaspoonful of ginger, one teaspoonful of cloves, one-eighth
of a teaspoonful of cayenne and one quart of vinegar. Bring
to the boiling point and let simmer until of the right con-
sistency, the time required being about two and one-half to
three hours. Turn into bottles, filling the bottles to over-
flowing, cork and seal. It must always be remembered in
filling glass jars or bottles with a hot mixture to place them
on a cloth wrung out of hot water. Mrs. R. Leach.
Tomato Catsup No. 3 To each four quarts of ripe to-
mato pulp, allow one pint of vinegar, one and one-half cups
of sugar, one-half dessertspoonful of red pepper, one table-
spoonful each of ground clove, ground mustard, cinnamon,
ginger and allspice and two tablespoonfuls of salt. Sew
the cloves, mustard, cinnamon, ginger and allspice up in a
bag, and boil steadily with the other ingredients for three
hours. Bottle while hot.
Tomato Catsup No. 4 Two gallons of tomatoes, boiled
and strained, one quart of vinegar, seven tablespoonfuls of
.salt, one teaspoonful of red pepper, two and a half table-
spoonfuls of black pepper, one and a half tablespoonfuls of
allspice, one tablespoonful of cloves and three tablespoonfuls
of mustard. Boil four and a half hours. Mrs. S. E. Allen.
Tomato Catsup No. 5 Use one peck of raw, ripe toma-
toes, one pint of vinegar, half a cupful of salt, half an ounce
of ground cloves, one ounce of ground allspice, half a tea-
spoonful of cayenne and one teaspoonful of black pepper.
Wash the tomatoes and cut them in slices. Put them on
the fire in the preserving kettle, and simmer for half an hour ;
then rub through a sieve. Put the strained tomato into the
kettle, and add the. other ingredients. Boil gently for eight
hours, stirring often. Bottle while hot.
RECIPES FOR COOKING 139
Mustard Pickles No. 1 Thirty pounds of small cucum-
bers, two quarts of wax beans, four pounds of small white
onions, five heads of cauliflower, two heads of celery cut
fine, one and a half cups of brown sugar, one-fourth pound
of white mustard seed, one-half pound of Coleman's mus-
tard, one ounce of celery seed, one ounce of tumeric powder,
two tablespoonfuls of black pepper, three tablespoonfuls of '
cinnamon, two cups of flour, three quarts of cider vinegar,'
two tablespoonfuls of Tarragon vinegar and two quarts of
water. Prepare cucumbers and onions and pour over them
a strong hot brine. Let stand twenty-four hours. Then
cook the cauliflower and beans until tender, but not soft.
Drain off the cucumbers and onions and put on the fire cov-
ered with cold water and a cup of vinegar, and let come to a
boil. Take from the fire, strain off the water, add the cauli-
flower, which should be broken into small branches; the
beans and the celery. Put into a large crock. Mix the
spices with the water to make a thin paste and add to hot
vinegar, and pour over the pickles. This recipe will make
about eight gallons. Mrs. C. R. Gagan.
Mustard Pickles No. 2 Eight red-nosed peppers cut
fine, two quarts of large-sized gherkins cut up, two quarts
of small silver button onions and four quarts of green to-
matoes cut in pieces (cover all with water and two cups of
salt and let stand over night ; then drain and add to dressing
while hot).
Dressing Two and a half cups of flour, three cups of
brown sugar, two and a half tablespoonfuls of tumeric and
twelve tablespoonfuls of mustard. Mix this with one quart
of cold vinegar ; then add three quarts of hot vinegar. Cook
until thick. (September or October is the best time.)
Mrs. T. P. Jr.
French Mustard Fine Three tablespoonfuls of mus-
tard, one tablespoonful of sugar and one egg. Beat together
and add one cup of vinegar; cook until quite thick; when
cold add one tablespoonful of olive oil and beat well; will
keep well. ^ Ir s- R- Leach.
Mrs. Dixon's Pickle Two quarts of onions, two quarts
of cucumbers (small), two quarts of green tomatoes, one
140 RECIPES FOR COOKING
quart of chopped apples, one quart green and red peppers,-
two cauliflowers, and two heads of celery. Chop fine and
let stand all night in salt, except apples and celery. Drain
in morning and scald in one gallon of vinegar with lumps of
alum until tender. Throw this scald of vinegar away.
Dressing Half a pound of ground mustard, half an
ounce of celery seed, half an ounce of tumeric, half an ounce
of mustard seed, two cups of brown sugar and one gallon of
boiling vinegar. Mix all the dressing separately from the
pickle and thicken w r ith one cup of flour.
To Pickle Olives Olives ripen in winter, and should be
picked from the trees when they turn purple. Care should
be taken in handling the fruit when gathering it, so that it
will not be bruised. After they are gathered, put them in
a weak solution of lye for two or three days, until the bitter
taste is removed. The olives are then put into cold water,
which should be changed twice daily, until all taste of the
lye has disappeared. They are then placed in weak brine
for three or four days, after which they are changed into
brine strong enough to bear an egg, where they will keep
indefinitely. M. H.
Onion Pickles Wipe three quarts of small unripe cu-
cumbers and cut in slices. Remove the skins from one pint
of small onions, and cut in thin slices. To the cucumbers
and onions add one cupful of salt; mix thoroughly; cover,
and let stand for six hours. Drain, and add one quart of
vinegar and one pint of olive oil. Pack in a crock or stone
jar. Mrs. R. L.
Pickled Onions Peel four quarts of small white onions
and cover with a brine made by adding one and one-half cup-
fuls of salt to two quarts of boiling water. Let stand for
two days, drain and cover with a similar brine ; let stand two
days and again drain. Make more brine and heat to the
boiling point; put in the onions and boil for five minutes.
Drain and put in bottles, interspersing with bits of mace,
white peppercorns and slices of red pepper. Fill the bottles
to overflowing with vinegar scalded with sugar, allowing half
a cupful of sugar to two quarts of vinegar. Cork while
hot. Mrs. R. Leach.
RECIPES FOR COOKING 141
Combination Pickle This is easily and quickly made, no
Booking being required. Use three quarts of ripe tomatoes,
pared and chopped fine, half a pint of grated horseradish,
one pint of celery chopped fine, half a cupful of chopped
onions, eight tablespoonfuls of mustard seed, two table-
spoonfuls of chopped red peppers, eight tablespoonfuls of
sugar, eight of salt, one tablespoonful of ground cinnamon,
a level teaspoonful each of cloves and mace, and one quart
of vinegar. Mix all the ingredients thoroughly, and then
pack the pickle in a stone jar. ' It will be ready for use in
a few days, and will keep for months in a cool place.
Sweet Pickles To every seven pounds of fruit, allow
three and a half pounds of sugar, one pint of good cider vin-
egar, two ounces of whole cloves and two sticks of cinnamon.
Put the prepared fruit in a stone jar and pour vinegar scald-
ing hot over 4t. Repeat this for three mornings and the last
morning boil fruit with syrup till tender.
Mrs. Will Larkins.
Green Tomato Pickle One peck of green tomatoes, one
dozen large onions, one cup of sugar, four teaspoonfuls of
cinnamon, two teaspoonfuls of mace, two tablespoonfuls of
cloves, four tablespoonfuls of dry mustard and two red pep-
pers, chopped fine. Slice tomatoes and onions, place in a
jar; sprinkle salt between each layer; let stand over night;
drain in the morning ; place on stove with spices and cover
^vvith vinegar; boil until tender. Bottle in jars.
Mrs. Harry J. Clinch.
Yellow Tomato Preserves Take ten pounds of yellow
tomatoes, scald and peel. Press out most all the juice, and
to every pound of tomatoes remaining add three-fourths of
a pound of sugar. Boil until tomatoes look clear, then add
the juice of two lemons and three or four slices of lemon and
boil ten or fifteen minutes longer or until they are thick
enough. (Boil in bright tin and be sure to remove all seeds
from lemon.) Mrs. W. D. Rutherford, Bangor, Cal.
Apricot Marmalade No. 1 Twelve pounds of apricots
(weighed after paring and removing stones), seven pounds
of sugar, two pint cans of pineapple, three-fourths of a pound
4>f walnuts. Cut apricots in small pieces, put in kettle with
142 RECIPES FOR COOKING
juice of pineapple and a couple of glasses of water; cook
about one and a half hours with a slow fire ; then add sugar;
cook again until it looks rich and thickens a little ; then add
pineapple and nuts (which must be chopped very fine or put
through a food chopper). Let cook a few minutes, then seal
in glass jars. , Alice Harden, San Francisco.
Apricot Marmalade No. 2. Seven pounds of apricots
after they have been stewed and stoned, half of kernels
chopped and five pounds of sugar. Stew apricots about one
hour before measuring; then' measure, add sugar and kernels
and cook until thick. Put one cup of water in apricots be-
fore stewing them. Mrs. N. Jones, San Anselmo.
Apricot and Pineapple Marmalade Stone the apricots;
adc^ one-half a pound of fresh pineapple to every pound of
apricots; stew gently for twenty minues. To every pound
of the combined fruit add three-quarters of a pound of
heated sugar. Boil until thick and seal tightly in fruit jars.
Mrs. C. R. Gagan.
Cranberry Jelly Cook a quart of cranberries until per-
fectly soft in just sufficient water to keep them from burn-
ing. Strain, add from one and one-half to two cups of
sugar, warm the latter before stirring it in; let boil up once
and rjpur into mold.
Spiced Currants Stem and wash the currants and put
into a kettle and boil for ten minutes. Then add as many
pounds of sugar heated in the oven as you have pounds of
currants. To a proportion of seven pounds of stemmed cur-
rants, add seven pounds of sugar and one teaspoonful of
ginger, one teaspoonful of cinnamon and one-half a teaspoon-
ful each of ground nutmeg, cloves and allspice. Boil gently
until the currants jelly when dropped from a spoon ; about
an hour, at least. Put in glasses and cover with paraffine.
Mrs. C. R. Gagan.
Figs and Walnuts Pare figs and sprinkle heavily with
sugar, and let stand over night. Turn into a preserving
kettle and let cook two hours. Add one cupful of sugar
to one pint of fruit and the 'juice of a lemon, large. Let
this cook until transparent and until it will jelly, which wilt
RECIPES FOR COOKING 143
he two hours or more. Stir frequently to prevent burning.
Half an hour before removing from the fire add slightly
chopped walnuts, about a half cupful to a pint of fruit. This
can be put in small glass jars or jelly tumblers. J. X.
Orange Marmalade No.l Slice a dozen oranges, skins and
all. with a potato slicer (the kind that comes for Saratoga
potatoes) ; weigh the sliced fruit and to each pound add one
and a half pints of water and boil for three-foitrths of an
hour ; then let it stand for twenty-four hours ; weigh it again
and. to each pound add one and a half pounds of sugar and
the juice of one lemon and boil for twenty-five minutes, not
longer. Use common sour oranges, taking out the seeds as
you slice them. Mary E. Eden.
Orange Marmalade No. 2 Boil twelve oranges and seven
lemons in water two and a half to three hours. Drain off
water and open oranges and lemons, taking out seeds and
retaining all the pulp and juice possible. Cut the rind in
small strips. Weigh it all and then allow three pounds of
sugar to two pounds of the pulp. Boil slowly and stir un-
til clear. Mrs. X. J. H.
Orange Marmalade No. 3 Use twelve large oranges;
slice oranges very thin. To each pound of fruit add three
pints of water, cold. Let stand twenty-four hours. Boil
until tender. Let stand twenty-four hours longer. To each
pint of juice add one pound of sugar and boil until it
hardens ; just before taking from the fire add the juice of six
lemons. E. C. X., Sausalito.
Peach Butter Pare ripe peaches, and put in a preserv-
ing kettle, with sufficient water to boil them soft; then sift
through a colander, removing the stones. To each quart of
peaches put one and one-half pounds of sugar, and boil very
slowly one hour. Stir often and do not let them burn. Put
in stone or glass jars and keep in a cool place.
Mrs. P. A. M.
Pickled Peaches Peel the peaches, weight three-quar-
ters of a pound of sugar to each pound of fruit, and make a
thick syrup. Stick several whole cloves into each peach.
Drop a few at a time into the syrup and boil until tender.
144 RECIPES FOR COOKING
Take up and lay in a stone crock. Boil down the syrup
until very thick. Measure the syrup and to each quart of
syrup add three-quarters of a pint of cider vinegar and one
tablespoonful of Tarragon vinegar. Boil five minutes and
pour over the peaches. Break up a few sticks of cinnamon
over peaches and close the jar. White figs are pickled in
the same way. Mrs. C. R. Gagan.
Raspberry Jam To every quart of ripe raspberries, al-
low a pound of the best loaf sugar. Put sugar and berries
into a pan, and let them stand two or three hours. Then
boil them in a porcelain kettle, taking off the scum carefully ;
when no more scum arises, mash them and boil them to a
smooth marmalade. When cool put them in glass tumblers.
Mrs. P. A. M.
Rhubarb Jam To each quart of rhubarb allow one and
one-half pounds of sugar. Remove the white rinds and pips
from six oranges, and slice peel and pulp into the preserving
kettle with the rhubarb and sugar. Cook all slowly until
thick as desired.
Rhubarb Marmalade To four quarts of rhubarb, cut up
without pealing, allow four pounds of sugar and two
oranges sliced, with peel; also one pound of seeded raisins
cut in two. Cook all together slowly for three hours, taking
care that it does not scorch.
Baked Quinces Pare, quarter and seed quinces; then
stew them in clear water until tender ; put into baking dish
with two-thirds of a cup of sugar with every eight quinces;
pour over them the liquor in which they were boiled; cover
closely and bake in the oven for one hour; then put in jars
and seal tight. Miss C. O'Connor, San Rafael.
BEVERAGES
Champagne Punch (For fifty people) Two pounds
of sugar, one quart of lemon juice, two quarts of Rhine wine,
one pint of brandy, three quarts of champagne (cold), five
quarts of White Rock and half a pint each of Curacoa, Ar-
rack, peach brandy, Maraschino and one large piece of ice.
This may be frapped, by putting it into an ice cream freezer
and turning until soft. E. C. N., Sausalito.
Chocolate Put one-third of a square of chocolate with
a cup of boiling water and a tablespoonful of sugar into a
saucepan. Set the pan over the fire and stir, moving piece
of chocolate through water until it is melted. Ready to
serve when boiling point is reached.
Claret Cup One lemon, one tablespoonful of powdered
sugar, one pony of brandy, one pony of Curacoa, one bottle
of claret, one orange sliced, two pieces of cucumber peel, one
pint of Appollinaris water and one piece of ice, with bunch
of green mint on top. This is sufficient for six people..
E. C. N., Sausalito..
Coffee Best mixture, two parts of Java to one part of
Mocha. Grind roasted beans, just before using. Fair
strength, one tablespoonful of coffee to one pint of water.
With the ground coffee mix white of one egg and a little cold
water. Pour over it boiling water; simmer five minutes
and steep for ten minutes.
Ccccd Cup of boiling water, cup of boiling milk, a tea-
spoonful of cocoa and sugar to taste.
Cream Nectar Take one ounce tartaric acid and add
to it one ounce cream of tartar, one and one-half pounds
sugar, one pint of water, the whites of two eggs beaten, and
one tablespoonful of wheat flour. Heat the mixture, but
not to the boiling point, and then add a drop or two of good
oil of lemon or any other good flavor you choose. This
makes a good syrup, which should be used as follows : Fill
a glass half full of water (or two-thirds), add three table-
spoonfuls of the syrup and as much baking soda (bi-carbon-
146 RECIPES FOR COOKING
ate of soda) as you can put on a ten-cent piece. This makes
a delightful, cool and refreshing drink. It should be drank
immediately after preparing.
Egg Nogg Ten eggs; the yellow beaten as thin as
water, the whites beaten to a stiff froth ; then beat half the
whites into the yellow; use one teaspoonful of sugar for
every egg beaten up in the yellow ; then pour in slowly three
pints of brandy and one and one-half pints of rum; then
slowly three quarts of good rich milk, stirring all the time.
Put the other half of the whites on top and sprinkle with
nutmeg. This makes one gallon enough for twenty people.
E. C. N., Sausalito.
Fruit Punch One dozen lemons, one half dozen oranges,
one can of pineapple; boil four cups of sugar in four pints
of water ten minutes ; cool and add one gallon of water.
Grate the pineapple ; press juice from the lemons and
oranges ; serve with cracked ice. Maud Kaneen.
Fruit Punch for Balls and Parties Twelve dozen lemons,
one quart of strawberries, two quarts of pineapple, one pint
of raspberries; boil sixteen pounds of sugar in two gallons
of water ten minutes; cool and add to eighteen gallons of
water. Grate pineapples, press juice from lemons and add
one small bottle of fruit juice to have the coloring.
Maud Kaneen.
Homemade Apple Ginger Take six ounces of whole
white ginger, bruise it a little, put into a pan with four pints
of cold water, and boil slowly till soft, then drain off the
liquid. Take six pounds of apples, cutting each into six
pieces (the long way), core and pare them ; add six pounds of
lump or granulated sugar. Boil the whole slowly, adding
no more water than that poured off the ginger. Shake often
to prevent burning. Boil rather more than an hour, or till
the fruit becomes' a clear brown color and transparent. .
Raspberry Syrup Seven baskets of raspberries, two
quarts of water, and four ounces of tartaric acid. Let it
stand twenty-four hours ; strain, add ten pounds of sugar.
Let stand until all of the sugar is dissolved, two or three
days if necessary. Stir often. Mrs. F. Kerz.
RECIPES FOR COOKING 147
Roman Punch Juice of half a dozen lemons or one
dozen limes, juice of one can of grated pineapple, one sup
of cold water, white of one egg: beaten slightly ; a wineglass
of Jamaica rum and one and a half cups of white sugar. If
not sweet enough to suit add more sugar and freeze rapidly
to make creamy. Mary E. Eden.
Suterne Punch (For fifty) Two quarts of White Rock,
two pounds of granulated sugar, one quart of lemon juice,
five quarts of Sauterne. one quart of brandy, half pint of ap-
ple brandy, one-fourth of a pint of rum, one-fourth of a pint
of Arrack, one-fourth of a pint of Curacoa, one-fourth of a
pint of Maraschino and one large piece of ice. Decorate
with sliced oranges, lemons and strawberries.
E. C. X., Sausalito.
Wholesome Summer Drink Here is a recipe for a very
good and wholesome summer drink : Take one ounce of
tartaric acid, one breakfast cupful of sugar, two and one-
half breakfast cupfuls of boiling water, two teaspoonfuls of
essence of lemon, and one white of an egg. Pour the boiling
water over the sugar, stirring occasionally. When cold, add
the acid and essence and well-whisked white of the egg.
Bottle. Take two tablespoonfuls to one tumbler of water,
and half a saltspoonful of carbonate of soda, if liked.
Effervescing Lemonade Effervescing lemonade is made
by taking four ounces of sugar, thirty-six drops of essence
of lemon, six drams of bicarbonate of potash, and fresh water
to fill the twelve bottles. Dissolve the ingredients in water
and fill the bottles ; then add to each bottle thirty-five grains
of citric acid in crystals. Cork and tie down at once, and
it will be ready for drinking next day.
RkOIPES FOR COOKING
SANDWICHES
Celery Sandwiches Take equal parts of finely chopped
celery, walnut meats and olives. Mix with French dressing
and put between thinly cut slices of buttered brown bread.
Mrs. G.
Cheese Sandwiches Put thin slices of Swiss cheese on
a lettuce leaf, cover with mayonnaise and place between thin
slices of bread and butter. Mrs. R. L.
Chicken Livers and Cheese Three chicken livers, six
olives, the juice of an onion, one green pepper, a few sprays
of cress and a stalk of celery. Chop to a paste, and add
to a package of cream cheese. Work well ; add pepper, salt
and mayonnaise, with a spoonful of whipped cream.
Mrs. G., San Anselmo.
Hot Biscuit Chicken Mayonnaise Sandwich Chop the-
breast of a chicken quite fine with six olives, a tiny stalk of
celery and a strip of green pepper ; add mayonnaise to make
a good paste, and season to taste. Have ready tiny raised
biscuits, tear them apart, spread and add the filling. Serve
hot on a lettuce leaf. Sweetbreads are delicious made the
same way. Mrs. G., San Anselmo.
Nut Cream Rolls Put three 'tablespoonfuls of ground
walnuts into enough apricot brandy to cover them ; add two
teaspoonfuls of powdered sugar and a dash of nutmeg; let
stand several hours ; drain and add two spoonfuls of whipped
cream. Beat smooth and spread thinly on one slice that has
been previously buttered, and crust cut off. Roll carefully
and tie with white baby ribbon. Dip ends of the rolls in
whipped cream, and then into powdered nuts ; draw a spray
of parsley through the bow. Mrs. G.> San Anselmo.
For Cold Lunch Slice cold boiled beef tongue or any
other meat; chop onion and celery very fine; put some on
each slice and also teaspoonful of mayonnaise.
Olive Sandwiches Stone and chop olives and mix with
mayonnaise ; slice bread very thin and butter it ; either white
or brown bread may be used. Mrs. M. Briggs, S. A.
150 RECIPES FOR COOKING
Russian Sandwiches Spread zephyrettes with thin
slices of cream cheese ; cover with chopped olives mixed with
mayonnoise; place a zephyrette over each and press to-
gether. Mrs. T. G. Howe, Redding.
Sardine Sandwiches No. 1 Can of sardines; place sar-
dines on a plate and carefully remove bone. Mash sardines
into a pulp and add some of the oil from the can, the juice
of a lemon, a teaspoonful of Worcestershire sauce and a tea-
spoonful of catsup ; mix well and place between slices of
bread and butter. A lettuce leaf is quite an improvement.
Mrs. R. L.
Sardine Sandwiches No. 2 Take a slice of milk bread
and spread it with mayonnaise dressing ; then put bits of
sardine on the bread and put more dressing over the fish ;
then put another piece of bread on it. Y. N.
Nut Sandwiches Mix equal parts of grated cheese and
chopped walnuts. Season with salt and cayenne.. Spread
between thin buttered slices of bread. This is also nice
mixed with mayonnaise dressing.
Mrs. A. Fauth, San Anselmo.
Walnut and Ham Sandwiches Half a cup of walnuts
chopped and one cup of minced fried ham mixed ; lay on a
crisp lettuce leaf; cover with mayonnaise and put between
thin slices of bread and butter. Mrs. R. L.
CA N DI ES
Chocolate Caramels Three cupfuls of brown sugar, one
cupful of cream, one cake of chocolate and butter the size
of an egg. Boil until thick; pour on buttered pans to cool;
then cut into squares. Mrs. G.
Opera Creams Melt together slowly three-fourths of a
cup of milk, two cups of sugar and two squares of chocolate ;
then boil for three or four minutes, flavor and put in a cold
place. The pan should not be touched for an hour, or until
it is absolutely cold. Then beat until it becomes resistant
and creamy. Drop into round balls on paper. G. H.
Cocoa Fudge Half a cup of milk, six level tablespoon-
fuls of cocoa, three level tablespoonfuls of butter, a pinch
of salt, two and a half cups of powdered sugar and one
tablespoonful of vanilla; mix all ingredients together, but
vanilla. Cook, stirring constantly until it begins to boil ;
then cook slowly, stirring occasionally, eight or ten minutes,
or until it makes a firm ball when dropped in cold water.
When cooked enough, add the vanilla and heat until it seems
like very cold molasses in winter ; pour into a buttered pan ;
when firm cut in squares.
Cocoanut Fudge Two cups of sugar and two-thirds of
a cup of milk; boil four minutes from the time it starts to
boil. Then add one cup of cocoanut, a small piece of butter
and vanilla flavor. Stir once and pour on buttered tin.
E. B.
Fudge Two cups of granulated sugar, one cup of milk,
one-fourth of a pound of chocolate. Boil for eleven minutes.
Then add butter the size of a large egg and boil four minutes
longer. Take from stove, add a teaspoonful of vanilla *and
stir hard until it begins to harden ; then pour into buttered
pans and when almost cold cut into squares.
Ice Cream Taffy Two cups of granulated sugar, one
tablespoonful of butter and enough water to dissolve the
sugar. Boil eight minutes ; add half a teaspoonful of cream
152 RECIPES FOR COOKING
tartar and boil seven minutes. Take from fire and add one
teaspoonful of vanilla extract and pull until white.
Mrs. G. Faubel, S. F.
Butter Scotch One cup of molasses, one cup of sugar,
one-half cup of butter ; mix, and boil until done.
Pihoche No. 1 Three cups of brown sugar, two-thirds
of a cup of milk, a heaping tablespoonful of butter and a
cup of chopped walnuts. Boil sugar, milk, walnuts and
Gutter until it forms a ball when dropped in water. Then
take from fire and beat until it becomes creamy and a light
brown color. Then spread on buttered tins. E. B.
Pinoche No. 2 Four cups of brown sugar, half a cup of
milk, one teaspconful of vanilla, two cups of walnuts cut
in small pieces, and butter the size of a walnut. Boil all
together in a frying pan for fifteen minutes (sugar and milk),
then add butter, vanilla and nuts and let come to a boil for
two minutes ; then remove from the fire and pour on buttered
dishes. When cold and hard cut in squares with a sharp
knife.
Pinoche No. 3 Three cups of brown sugar, half a cup
of milk, a piece of butter the size of a walnut, a teaspoonful
.of vanilla and a ciip of chopped walnuts; cook six minutes,
then take off the fire and add the walnuts and stir it until it
starts to thicken ; then shake the pan while you pour it in.
The pan must be greased well. Mrs. B. Leach.
Sea Foam Candy Put three cups of light brown sugar,
one cup of water and one tablespoonful of vinegar into a
saucepan. Heat gradually to boiling, stirring only until
sugar is dissolved; then boil without stirring until it forms
a hard ball when tested in cold water. Remove at once from
fire ,and when syrup stops bubbling pour gradually into
stiffly beaten whites of two eggs, beating constantly. Con-
tinue beating until the mixture begins to thicken up; then
add one teaspoonful of vanilla and one cupful of English
walnuts, hickory nuts or pecan nuts, cut into pieces. Turn
into a well buttered square loaf cake pan and cut into slices-
half an inch thick.
RECIPES FOR COOKING 153"
Taffy Candy Six cups of brown sugar, one cup of
water, one cup of vinegar and one tablespoonful of butter y
put in just before candy is taken from fire ; boil all (except
butter) about half an hour or till it crisps in cold water;
flavor with vanilla or peppermint and pull white, using only
the tips of your fingers.
Walnut Candy The meats of hickory nuts, English
walnuts, or black walnuts may be used, according to prefer-
ence in that regard. After removal from the shells in as
large pieces as practicable, they are to be placed on the bot-
tom of tins, previously greased, to the depth of about half
an inch. Next, boil two pounds of brown sugar, a half pint
of water and one gill of good molasses until a portion of the
mass hardens w r hen cooled. Pour the hot candy on the
meats and allow it to remain until hard.
154 RECIPES FOR COOKING
FOR THE SICK
Arrowroot Water Moisten one teaspoonful of arrow-
root with cold water; smooth, into a paste; add one pint of
boiling water and boil five minutes, stirring continuously.
Barley Water Wash in cold water two ounces of pearl
barley. Boil five minutes, then drain. Pour on two quarts
of boiling water and boil down to a quart. Flavor with
thinly cut lemon rind; add sugar to taste; strain only at
patient's request.
Beef Juice Cut thin juicy meat into pieces one and one-
half inches square ; boil one and one half minutes over a hot
fire. Squeeze with a hot lemon squeezer; season with salt
and pepper. May be added to milk or poured over toast.
Beef Extract Heat a select piece of round steak so that
the juice may be freely pressed. Cut steak into pieces that
will fit into a lemon squeezer and squeeze into a cup. Set
cup into a dish of hot water which must not be allowed to
boil. Season to taste. May be served on toast.
Beef Tea Free a pound of lean beef from fat, skin, etc.
Chop up fine. Put in a pint of cold water to digest two
hours. Simmer for three hours, but do not let it boil. Make
up the water lost by adding cold water. Press and strain.
The best meats for beef tea are the round and rump. Cold
water draws out the albumen; boiling water coagulates it.
Scraped Beef Sandwich From a piece of steak scrape
all the fibre from the connective tissue with a knife. Season
with salt and pepper. Serve between slices of buttered toast.
Clam Broth Take several large clams; scrub them
clean and boil in a cup of water. The broth is simply the
juice of the clams with the water, boiled for a minute or two.
As soon as the shells open the broth is done. .
Cold and Hoarseness For a cold : Bake a lemon until
thoroughly tender, sweeten with loaf sugar and eat hot just
before retiring.
156 RECIPES FOR COOKING
Hoarseness : The juice of a lemon mixed with stiffly
beaten white of egg and loaf sugar or honey to sweeten.
Mrs. N. J. H.
Cornmeal Gruel Mix two tablespoonfuls of cornmeal,
a tablespoonfnl of flour, a teaspoonful of salt and a teaspoon-
ful of sugar into a thin paste with a little cold water. Add
a quart of boiling water, and cook three hours Add a cup
of milk and serve.
Cracker Gruel Two tablespoonfuls of cracker crumbs
rolled fine, a teaspoonful of salt, a teaspoonful of sugar, a
cup of boiling water and a cup of boiling milk. Mix salt,
sugar and crumbs ; add boiling water, then milk ; simmer two
minutes.
Baked Custard One cup of milk, one egg, a pinch of
salt and one teaspoonful of sugar. Heat in a double boiler ;
break into it a stick of cinnamon. Beat together egg, sugar
and salt; then pour the hot milk over the mixture, stirring
all the time. Pour into a bowl; set dish in a pan of hot
water. Bake until set.
Cough Cure Four lemons sliced, half a cup of flaxseed,
half a cup of honey, half a package of horehound (herb),
ten cents worth of rock candy, one teaspoonful of cayenne
pepper and two quarts of water. Boil two and one-half
hours ; strain ; when cold, add one pint of gin and bottle.
Dose wineglassful three or four times a day. Mrs. N. J. H.
Hot Egg Nogg Yolk of one egg, one tablespoonful of
sugar, a pinch of salt, one cup of hot milk, nutmeg, brandy
or wine. Beat egg, add sugar ; pour hot milk over them and
flavor as desjred. If wine or brandy is desired use two
tablespoonfuls. Mrs. P. Lemon.
Eggs in Basket C4rease baking shell or individual plate.
Beat white of egg till stiff and dry. Pile white of egg in
rocky mass in dish, leaving hole in center. Slip in yolk
unbroken and bake till points of whites are slightly browned.
Mrs. P. Lemon, San Anselmo.
Egg Lemon One egg, two tablespoonfuls of sugar, one
lemon and cracked ice. Beat egg separately until very
light; add sugar to yolk and beat again. Place a large
RECIPES FOR COOKING 157
spoonful of cracked ice in a glass : squeeze the juice of lemon
over ice : then add the yolk of egg and sugar ; stir well ; then
fold in the stiffly beaten white of egg and serve at once.
Mrs. P. Lemon.
White of Egg Lemonade For this drink use : Two lem-
-ons. whites of two eggs, one pint of boiling water, loaf sugar
to taste. The lemons must be peeled twice, the yellow rind
alone being used; the white layer is rejected. Place the
sliced lemon and the yellow peel in a quart jug with two
lumps of sugar; pour on them the boiling water and stir
occasionally. When cooled to about the ordinary tempera-
ture of tea, strain off the lemons. Now insert an egg whisk
and when the lemonade is in full agitation add slowly the
white of -the egg and continue whisking; while hot strain
through muslin and serve cold.
Cream Lemonade Fill bottom of glass with cracked ice.
Beat white of one egg to a stiff froth, add sugar to taste.
To this add juice of one lemon, stirring all the time, and then
add one-half cup of cream. This will make two glassfuls.
Flaxseed Lemonade No. 1 A tablespoonful of flaxseed,
and a pint of water. Boil one hour; then add juice of one
lemon. Strain and sweeten to taste.
Flaxseed Lemonade No. 2 Pour a quart of boiling
water over a cupful of flaxseed and the juice of two lemons ;
add loaf sugar to taste. Let this steep, covered, for several
hours ; then strain, reheat and drink hot immediately before
-retiring. Mrs. X. J. H.
Baked Flour Porridge Pound of flour, packed lightly
in a muslin cloth; place in boiling water; boil from six to
eight hours. .Cut off the outer portion and grate the hard
one. Blend with a little milk; stir into boiling milk to de-
sired thickness.
Gum Arabic Water Dissolve one ounce of gum arabic
in one pint of boiling water ; add two teaspoonfuls of sugar,
a wineglassful of sherry or juice of one lemon. Good for
poison cases. '
158 RECIPES FOR COOKING
Junket Heat half a pint of fresh milk. Add a tea-
spoonful of essence of pepsin ; stir enough to mix. Pour
into custard cups and let stand until firm. Serve plain or
powder with sugar or nutmeg.
Koumiss One tablespoonful of sugar in a quart of fresh
milk. Dissolve one-fifth of a cake of yeast in a little cold
water; then stir it into the milk. Put the mixture into
strong patent stopped bottles. Shake the bottles for one
minute, then stand them on end in a refrigerator or other
cool place. After three days place the bottles on their
sides, and turn them occasionally. Five days will be re-
quired to perfect the fermentation.
To Peptonize Milk Pepsin grs. xx; Cold water zu;
milk oj. Directions Place the contents of one of the vials
into a well cleaned quart bottle. Pour upon it a gill of cool
water and shake the mixture thoroughly. Then add to
the mixture a pint of fresh milk and place the bottles in a
vessel containing water as hot as can be borne by the hand
without discomfort. Let it stand, with occasional shaking,
from ten to twenty minutes, or until it has acquired a slight-
ly bitter taste, when it should be removed from the hot
water and placed upon ice or in a cool place, to check di-
gestion and keep from spoiling. If not quickly cooled the
digestion will continue and the milk becomes too bitter to
be palatable. Milk thus peptonized may be sweetened if the
patient desires it. It may also be flavored with wine or
rum as desirable.
Cold Process This consists in adding to the milk the
peptonizing powder as above, using cool water and milk, and
then placing the mixture upon the ice without warming it
at all.
N. B. If it be found that the milk ferments after fol-
lowing the above directions, boil the milk first, let cool and
then peptonize. The bacteria in uncooked milk cause fer-
mentation when pepsin is added.
Lime Water Into two quarts of water place a lump of
unslaked lime the size of an egg. After standing awhile,,
stir thoroughly and pour off the solution; add fresh water-
and keep covered.
RECIPES FOR COOKING 159
Milk and Lime Water Milk and lime water are now
frequently prescribed by physicians in cases of dispepsia and
weakness of the stomach, and in some cases are said to be
beneficial. Many persons who think good bread and milk
a great luxury, frequently hesitate to eat it, for the reason
that the milk will not digest readily ; sourness of the stomach
will often follow. But experience shows that lime water
and milk are not only food and medicine at an early period
of life, but also at a later, when, as in the case of infants,
the functions of digestion and assimilation are feeble and
easily perverted. A stomach taxed by gluttony, irritated
by improper food, inflamed by alcohol, enfeebled by disease,
or otherwise unfitted for its duties as is shown by the vari-
ous symptoms attendant upon indigestion, dyspepsia,
diarrhoea, dysentery, and fever will resume its work, and
do it energetically, on an exclusive diet of bread and milk
and lime water. A goblet of milk may have four tablespoon-
fuls of lime water added to it with good effect. The way to
make lime water is simply to procure a few lumps of un-
slaked lime, put the lime in a stone jar, and add water until
the lime is slaked and of about the consistence of thin cream ;
the lime settles, leaving the pure and clean lime water on top.
Milk Lemonade A tablespoonful of sugar, juice of one
lemon, two tablespoonfuls of sherry, half a cup of milk and
half a cup of water.
Milk Punch Cup of milk and two tablespoonfuls of
brandy. Sweeten to taste. Grated nutmeg may be added.
Lemon Whey One cup of boiling milk, one pound of
sugar and one-fourth of a cup of lemon juice. Sweeten
milk; pour lemon juice into hot milk and let stand until
curds separate from whey. Strain. Serve hot or cold.
Mrs. P. Lemon..
Imperial Lemonade One lemon, three pounds of sugar r
one cup of water and half a teaspoonful of cream of tartar.
Boil sugar, water and thin slices of lemon rind together five
minutes ; when cold add lemon juice and last of all the cream
of tartar, which has been dissolved in a little hot water.
Serve at once. Mrs. P. Lemon.
160 " RECIPES FOR COOKING
Oyster Broth Chop a dozen oysters fine, put into a
saucepan with a cup of cold water. Bring to a boiling point,
simmer five minutes, then strain and season. By adding
milk three minutes before the broth is taken from the fire
it is made more palatable.
Scalloped Oysters Clean oysters, roll crackers and mix
with melted butter. Sprinkle dish with crumbs, then place
a layer of oysters and a layer of crumbs, another layer of
oysters, and so on until all are used. Bake in a hot oven.
Oatmeal Water A teaspoonful of oatmeal to a quart
of water. Boil down to a pint and strain.
Oatmeal Gruel Two tablespoonfuls of rolled oats, a
teaspoonful of salt, a teaspoonful of sugar and a cup of boil-
ing milk. Mix oatmeal, sugar and salt ; add boiling water ;
cook in a saucepan thirty minutes or in a double boiler for
two hours. Strain and add hot milk. Bring to a boil and
serve hot.
Oysters on the Half Shell Wash the shells and put them
on hot coals or upon the top of hot stove, or bake in a hot
oven. Open shells, taking care not to lose any of the liquor.
Serve at once on hot plates with toast.
To Boil Clams Wash shells clean, and put the clams
{the edges downward) in a kettle; pour about a quart of
"boiling water over them. Cover the pot, and set it over a
brisk fire for forty-five minutes. The boiling water will
open the shells quickly and let out the sand. When done
remove the black skin which covers the hard part, trim
<clean, and put into a stewpan. Add some of the liquor in
which they were boiled, and a large piece of butter; pepper
-and salt to taste ; serve hot.
Panada Two Boston soda or graham crackers, one tea-
spoonful of sugar and a pinch of salt. Put creckers in bowl
with sugar and salt between them. Pour over just enough
boiling water to soak well. Put bowl into vessel of boiling
water and let stand fifteen or twenty mintues ; lift crackers
out clear but not broken. Serve with cream. This is very
good for babies of eight months or so. Mrs. P. Lemon.
RECIPES FOR COOKING 161
For Sick Stomach The following drink for relieving
sickness of the stomach is said to be very palatable and
agreeable : Beat up one egg very well, say for twenty min-
utes, then add fresh milk one pint, water one pint, sugar to
make it palatable; boil, and get it cool; drink when cold.
If it becomes curds and whey it is useless. .
Toast for an Invalid When food for an invalid is to
be served on toast, fix it this way : After removing the crust,
cut the toast lengthwise into half -inch strips and then cut
crosswise, so as to form small squares. Push these squares
gently together so that the slice appears whole once more,
and then place on it a poached egg or creamed chicken. A
convalescent, too weak to use both hands at once, needs only
the aid of a fork to enable him to eat such a meal in perfect
comfort. Mrs. R. Leach.
Stuffed Baked Potato Select a smooth potato; scrub
well, and bake in a hot oven about fifty minutes. Cut one
end partly off lengthwise ; scrape out the potato into a dish ;
add pepper, salt and butter, refill the skin, place a bit of
butter in the top and brown in the oven.
Poached Egg Pour hot water (or milk) in a saucepanj
using a saltspoonful of salt to each cup of water. Bring to
boiling point. Break egg into a saucer and slip into the
pan. Withdraw the pan to a cooler part of the stove and
cook until white of egg is set.
Rice Water Wash two tablespoonfuls of cleaned rice;
put in a granite saucepan with a quart of boiling water;
simmer until the rice is softened and partially dissolved;
strain, add salt; may be served either hot or cold.
Toast Water Put into a pitcher three slices of dark-
brown toast; pour in a quart of boiling water and cover
-closely. When cold strain ; wine and sugar may be added.
Rice Take desired quantity of rice and wash three times
in cold water, rubbing the rice carefully between the hands ;
then drain. Boil fresh water slowly. Put in the rice and
cover the vessel closely. Cook over a slow fire about twelve
minutes, when grain should be perfect and separated. Drain
In a colander. When dry put rice in oven to heat.
162 RECIPES FOR COOKING
Wine Whey Put two pints of milk into a saucepan and
place on the fire. When about to boil add two wineglasses
of sherry. Simmer fifteen minutes, skimming off the curds
as they rise. Add a teaspoonful of sherry. Skim again and
strain through clean linen; if preferred two tablespoonfuls
of lemon juice may be added instead of wine.
Whey To half a pint of warm milk add one teaspoon-
ful of essence of pepsin, liquid pepsin or liquid rennet. After
the mixture forms beat it with a fork and strain off the whey.
Water Wafers Quart of sifted flour, half a pint of cold
water, teaspoonful of salt; mix thoroughly. Eoll out thin
and cut into small cakes with a biscuit cutter. Put in a pan
and bake in a hot oven.
Wine Jelly One-fourth of a box of gelatine, one-fourth
of a cup of boiling water, one-fourth of a cup of cold water,
half a cup of sugar, half a square inch of cinnamon, a few
cloves and half a cup of sherry. Put gelatine and cold water
into a dish for half an hour; then add boiling water with
cloves and cinnamon; lastly sugar and wine. Stir until
sugar and gelatine are dissolved. Strain, and pour into a,
mold. Set on ice.
To bone a bird Select and dress a plump squab, cut
off head and feet and wings at first joint ; singe, and with a
sharp knife make an incision down the back and wings.
Scrape away the bones without tearing the meat. Put into*
shape and broil between buttered paper. .
- For The Nursery &<-
Albumen Water Break the white of an egg into a bowl.
Beat until it commences to froth, then add gradually a cup-
ful of water, beating continually. Set away in a cool place.
This is very nourishing and will stay on the weakest stomach
when all other things fail. It is almost tasteless, but may
be made more palatable by adding the juice of one orange.
Mrs. Everman.
Barley Water (To substitute for milk in case of vom-
iting, etc.) Two teaspoonfuls of pearl barley to one pint of
cold water. Let simmer about an hour. Pour off and
strain. Mrs. Everman.
Whey for Babies Add sodium bicarbonate gr. x to half
a pint of whey to render it alkaline; and sugar of milk zi.
to raise the sugar to six per cent.
Custard Put three-fourths of a cup of milk into
a double boiler top, and have the water boiling underneath.
Separate the white and yolk of one egg. Beat the white
up. adding a tiny pinch of salt. Add a scant tablespoonful
of sugar to the yolk and beat it well. As soon as the milk
is scalded, pour a small quantity into the beaten yolk and
stir well. Add the remainder of the milk, a little at a time,
and beat all well. Then stir the beaten white in and pour
into the double boiler top, and set in the boiling water again.
Stir constantly until it thickens a little and pour off imme-
diately. This is a very safe recipe and makes about two
small cupfuls. Mrs. Everman.
Beef juice Partly broil a piece of juicy steak about the
size of a small dinner plate. Cut into small pieces and press
the juice from them in a meat press. Pour into a granite
cup and set in hot water to warm. Do not allow it to be-
come more than hike-warm, as too much heat will cause a
curd to form. Break a little bread into this (whole wheat
bread is always preferable) and add a tiny pinch of salt.
This is much quicker to prepare than beef tea and has the-
same value. Mrs. Everman.
164 RECIPES FOR COOKING
For Measles Keep patient in a room of even tempera-
ture, not too dark, and give warm drinks, until rash disap-
pears. Mrs. W. J. Kennedy, Larkspur.
Miscella n eous
Colic in Infants Infants are very subject to colic from
overfeeding, too early feeding, constipation and many other
causes. They often suffer terribly from these pains, tossing
about, drawing up their legs, and screaming vehemently.
Treatment When it arises from eostiveness, a teaspoonful
or tablespoonful of castor oil will often remove the defect,
and at or about the same time give three drops of essence
of peppermint or spearmint, in a little sweetened water. A
very little salaratus often gives relief, and paregoric in two
to five-drop doses every hour, will give relief. Hot flannels
applied over the bowels and stomach are useful, and often
the infant can be greatly relieved by laying it upon the belly
on the knee, trotting it and gently tapping its back; this
must be done cautiously, for if unsuccessful it might increase
the pains.
Pare a fresh lemon very carefully, without breaking the
thin, white, inside skin, put it inside a wild duck and keep it
there for forty-eight hours, and all the fishy taste, so disa-
greeable in wild fowls, will be removed. The lemon should
be removed, and a fresh one put in its place as often as every
twelve hours. A lemon thus prepared will absorb unpleas-
ant flavors from almost all meat or game.
To flavor a roast of beef deliciously, to make it tender,
and to give variety which is essential in that family where
beef is the staple meat eaten to do all this, nothing more
is required than a large lemon ; cut it in two pieces, squeeze
all the juice upon the roast, then, after peeling the lemon,
roll it up in the roast.. When the lemon is used, no water
is needed. The roast should be a fat one, to insure good
gravy, and the lemon acid will remove the oily taste some-
times objected to.
To many housewives the curtains are a source of con-
tinual worry. The best way to wash them is as follows:
Wash thoroughly in hot suds and wring out the water with
the hands. Kinse in blue water and squeeze again (always
use the hands). Next wring through some starch. Shake
out well and stretch. Pin quite flat on a clean sheet and
166 RECIPES FOR COOKING
\
leave to dry on the floor of a seldom-used room. Leave till
nearly dry, and iron with hot iron, then they are ready for
use. If they are hung up rather damp they dry in nice
straight folds.
If you wish to shut off any view through a window you
can do it very cheaply in the following manner: Dissolve
in a little hot water as much Epsom salts as the water will
absorb. Paint this over the inside of the window. When
dry you will have a fair imitation of ground glass.
Young housekeepers are sometimes unacquainted with
the difference between a tea-cloth and a duster. Tea-cloths
should be of linen, and about a yard long, and of a darker
and coarser texture than glass-cloths, which should be fine,
white and free from that downy substance which is in some
kinds of material, and which would stick to the glass and
prevent its looking bright and clean. Dusters should be
of blue checked stuff for use in the kitchen, and of white
linen for the other rooms in the house.
When working in the kitchen, protect your dress and
apron by wearing a square of thin oilcloth. To make it
quite neat, bind it with braid, and attach strings to the up-
per corners. This needs only to be washed off when soiled,
and can be discarded in a second if there is a ring at the
door-bell.
Meat will keep in the hot weather for many days if it
is hung in a current of air and covered with a muslin which
has been wrung out in vinegar. This should be renewed
every day.
If you wish to stick anything and have no blue in the
house, try the following recipe : Take a small piece of cold
potato which has been boiled, and rub it up and down on a
piece of paper with your fingers for about five minutes. It
will become the right consistency,' and stick as well as the
strongest glue.
To Prevent Spotting A teaspoonful of black pepper
will prevent gray or buff linens from spotting, if stirred into
the first water in which they are washed. It will also pre-
vent the colors running, when washing black or colored
RECIPES FOR COOKING 167
cambrics or muslins, and the water is not injured by it, but
just as soft as before the pepper was put in.
Never boil nice white goods. They should be only
scalded. Mrs. P. A. M.
To iron embroidery nicely, press it on the wrong side,
between two flannels. Mrs. P. A. M.
In removing grease spots by benzine, the stained outline
which is left can be prevented by the application of gypsum,
extending a little beyond the moistened region. When dry,
shake the powder off, and no trace of the spot will remain.
To Remove Bruises From Furniture Wet the bruised
spots with warm water. Soak a piece of brown paper of
several thicknesses in warm water, and lay over the place.
Then apply a warm flat-iron until the moisture is gone. Re-
peat the process if needful, and the bruises will disappear.
168 RECIPES FOR COOKING
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