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Califo rni a Women as Cooks
OUR FRENCH CIRCLE-NEW AND EASY WAY TO LEARN THE LANGUAGE
ONZIEME LECON DE FRANCAIS
(Eleventh Lesson of French)
Bonjour, chers lecteurs; comment allez vous aujourd'hui? '
Today I am giving several new words, which in French are called
"adjectives pnsse«sives,' but in English are named "possessive pronouns."
Masculine Feminine Plural
mon livre ma maison mes livres
son .livre sa maison ses livres
notre livre notre maison nos maisons
votre livre votre maison vo3 maisons
"Son livre" (his book) is in the masculine gender, and it does not
make any difference whether the book belongs to Marie or John; it is
always in thr masculine gender because the noun "livre" is masculine.
"Sa maison" (her house) is in the feminine gender, and it does not
make any difference whether the house belongs to Marie or John; it is
always in the feminine gender because the noun "maison" is feminine.
The plural of most masculine or feminine nouns and adjectives is just
the same as the singular—only add "s" to the singular.
LES COULEURS-THE COLORS
English Masculine Feminine Pronunciation
blue bleu hleue bleu
white blanc blanche blahng—blahnsh
red rouge rouge roozh.
yellow jaune jaune zhone
pink rose rose roze
black noir noire nwahr
purple violet violette • ver-o-lay—vee-o-let
green vert verte vayrr—vayrtt
brown brun brune brang—brune
gray gris grise pree—greese
EXERCISE TO COPY SEVERAL TTMES
La rose est rose. The rose is pink.
iolette eat violette. The violet is purple.
Many Fine Cooks Confess Their kitchen Secrets
All Sorts of Recipes
Mlv E. S. S., E25 Petaluma A venae,
Delicious fruit - rake—One pound of
sugar, one pound of butter, creamed:
10 eggs, one pound of flour, one sill of
molasses, three pounds of currants,
three pounds of raisins, one pound of
citron and orange peel, mixed and
chopped fine; one pill of wine,' two grills
of brandy, one ounce of cloves, one
ounce of cinnamon, half an ounce of
nutmeg-, one teaspoon of saleratus, half
a pound of figs. Sift a little flour In
the fruit before adding it to the cake;
It keeps It from falling to the bottom
of the cake.
Staffed tomatoes Take six nice large
'firm tomatoes,.wash them and remove
the lnsldes. Take a half pound of
shrimps and half a cup of chopped
celery and mix with mayonnaise dress
ing, salt and paprika. Fill the toma
toes and add a generous teaspoon, of
mayonnaise; serve on lettuce.
Them- chair—Five and a half pounds
green tomatoes, six large onions, six
large bell peppers, one tablespoon salt,
one • tablespoon pepper, one. tablespoon
cloves, one tablespoon mustard, one
tablespoon allspice, and one pint of
' Rice Spanish Soak one cup of rice
over night. Mince one onion and two
cloves of garlic: fry the onion and gar
' lie in a little lard, then add a good pint
of tomatoes. Add the rice and enough
water to keep from scorching, Bait and
a green pepper chopped fine.
Macaroon pudding? Line a dish with
macaroons, then take the contents of
a ran of grated pineapple, strain and
take the Juice, and add to it the Juice
of two lemons and half as much water
as pineapple juice, then sweeten. ' Put
the juice on the stove till it boils and
thicken with a little cornstarch. Pour
this over the macaroons and pineapple.
Serve with whipped cream.
Cream —Cream two cups of
sugar and one cup of butter, then take
one cup of sour cream and beat it till
It becomes very stiff; stir in one tea
spoon of soda dissolved in a little boll
ing water, then stir into the cream the
well beaten yolks of two eggs. Now
take and mix the two creams together
thoroughly. The whites of the eggs
beat very stiff and add alternately with
three pints of flour and one teaspoon
of baking powder. Roll out very thin.
If this receipt is followed the cookies
Plum Padding pound of suet,
one pound of grated stale bread, one
pint of sugar, one pound of raisins, one
pound currants, one .' glass brandy one
teaspoon ginger, two nutmegs, half a
pint of milk, a little salt, four eggs
beaten well. Steam five hours and
serve with hard or wine sauce.
Potatoes, and Cheese—Take four good
sized potatoes, peel them and slice very
thin. Put a layer of them in a pan,
cover with grated eastern cheese, bits
of butter and a little salt; then put an
other layer of potatoes and cover with
grated cheese, and so on till all the po
tatoes are used. Then on top have the
grated cheese, paprika, salt and butter.
Fill the pan with milk and bake three
quarters of an hour.
' - Green Tomato Soy
Mrs. Charles K. Mardock, El Vernno
' Slice .thin, without peeling, four
quarts of green tomatoes and six good
sized onions. Put in layers in stew
kettle. Mix together thoroughly one
pint sugar, one level tablespoon . each
of salt, pepper, allspice, ground mus
tard and one-half tablespoon ground
cloves: then add slowly one pint of
vinegar, stirring constantly to prevent
lumping. Pour all over vegetables In
stew kettle and stew slowly- until the
vegetables are tender. Bottle. , Are
ready for use In two weeks' time.
Left Over Pie Crust
Mrs. Lena Slttlg, Montlcello
When small pieces of piecrust are
left from making pie, Instead of form
ing them into tarts, as is usually done,
secure some round hardwood sticks
about fom Inches long, and after the
pieces of, piecrust are rolled _ out thin,
cut them Into narrow strips with a
Jaggered iron, flour, the sticks and roll
the strips around them,' letting one edge
drop; over the other. Place these on . a
tin and put in a hot oven to bake." When
the crust has got partly cool, slide the
Micks out. When serving fill the
spaces with Jelly, whipped creaaji or
marmalade, and the family will be de
lighted with a new dish.
Million Jones, 8772 ! Piedmont A venae,
Take an iron kettle, put in it a large
tablespoon of drippings; then slice five
or six good sized onions ; (here lies the
secret); let them steam until they be
gin to brown, then ; have ; about ; two
pounds of beef cut <up' In rather small
pieces; wash and lay on top Jof the
onions; cover again' and let It steam as
long as you can without adding water.
Then*add Just a little water at a time.
About an hour before it is ready have
some potatoes pared and cut In halves.
Put them in and a few j minutes before
they are done put in a generous cup of
fanned tomatoes, a heaping teaspoon
of paprika a^/d.salt to taste.
Pudding and Cakes
Mrs. J. Cramer, Richmond.
Boston Baked Plum Padding; One
and a half cups beef suet, chopped fine;
one and a half cups raisins, stoned; half
a oup currants; one cup brown sugar;
two cups flour; one teaspoon baking
powder; four eggs; one cup milk; half
a cup citron, chopped; pinch of salt;
one tablespoon nutmeg; one glass
brandy. Put all these into a bowl, eggs
as they drop from the shell, flour sifted
with powder and brandy; mix into a
batter and pour Into a well buttered
cake tin and bake in a steady oven for
two hours. Serve with vanilla sauce.
Washing-ton —Three cups sugar,
two cups butter, four cups flour, two
teaspoons baking powder, five eggs,
one cup milk, one cup stoned raisins,
half a cup currants, one-fourth cup
chopped citron, one teaspoon each ex
tract nutmeg and cinnamon. Rub but
ter and sugar to light white cream; add
beaten eggs, the flour sifted with pow
der, milk, raisins, currants, citron and
extracts, mixed Into smooth, medium
batter. Bake In shallow square cake
pan in rather a quick oven one and a
half hours. When cold Ice with white
Currant Loaf—Three cups flour, two
thirds cup butter, half a cup sugar, half
a teaspoon salt, one cup cleaned cur
rants, grated rind of one lemon, two
teaspoons baking powder; mix dry in
gredients, rub in butter, add currants
and lemon rind; mix to a very thick
drop batter with cold milk. Turn into
well greased loaf pan and bake one
May Cavanaagh, 3276 Fulton Street,'
Small Loin Limb Chops, Baked—
Take small loin chops, say two for each
person, and Insert a toothpick to make
lound. Take .medium sized potatoes,
T;eel and cut into very thin slices; cover
the bottom of a granite baking pan
with them and season with salt, pepper
and a little chopped parsley; also add
a couple of tablespoons of water, so
potatoes won't stick; lay chops on top
and season with salt, pepper, parsley
and dots of butter. Bake until chops
are well browned.
Baked Cabbage— a medium
sized head of cabbage, wash thoroughly
and put into hot ■ water. Cook until
tender, then take * out and let cool.
When cool, chop very fine and add two
eggs, , well beaten, four tablespoons of
cream or milk, and two ; tablespoons of
melted butter; also salt and pepper to
taste. Butter a pudding dish and put
cabbage in. Bake until a delicate brown.
Boned Fresh Ham
Mrs. H. T. Whiting, Wallace.
Scrub the meat well in lukewarm
\rater and singe off any bristles. If the
market man can not bone It, take the
longest and thinnest bladed knife you
hay* and Insert at the large end close
to the bone; cut steadily and carefully
as far through as possible; then repeat
the process through the small end until
the bone can be turned about and with
drawn. , Cover . the meat with boiling
water, to which add two tablespoons of
s».lt and simmer six hours; remove, and
while hot fill , the cavity with bread
dressing: set In a dripping pan and pour
over a pint of cider; place in a hot oven
and baste every; five minutes ; for half
an . hour. J At > the end,of this time re
move and take the rind from the fat,
sprinkle with granulated sugar, cracker
dust, and score with a hot poker.
Dressing for Ham—Put in a saucepan
a tablespoon of butter and fry In It one ,
minced onion; then ; add one ' cup ; of
soaked bread, the water being pressed
out;.half cup of stock, one teaspoon of.
salt, half teaspoon each of pepper and
sage, half cup of. celery cut into: small
pieces. Stir until It leaves the sides of
Tamale Pie " :
Mrs. Bnmbaujrh, 4137 Hen Ids burg Ave
nue, Santa Rosa. *
Cut in pieces V' good sized chicken,
season and fry to a delicate brown.
Remove • the chicken from the : pan and
fry carefully a . rather ? small onion.
Strain one can of tomatoes and put \ In
a saucepan with the chicken and onion.
Add one pod of chile pepper and salt
to taste. Simmer '; gently until ; the
chicken *. is very tender: thicken the
sauce ;to a creamy' consistencyi by ,? add-,-;
Ing a scant tablespoon of j flour * rubbed f
Into a"> tablespoon of ' butter. "i Remove t
from, the ■ fire. ;'Have ready six ?. hard
boiled r eggs,: sliced.* Put the chicken
Into v a shallow agate baking pan and
mix through It one-half pint of • olives
and the sliced eggs. Cover with a 1 rich
crust and bake ; until the crust is done.
Serve in : the . pan ' in t which the * pie I la'
baked. Beef or veal cut in small pieces
may be used In place of the chicken.
Mrs. F. R. Hinds,' 807 Ohio St., Vallejo
. Five navel oranges, one lemon cut in"
thin slices. Put In a granite kettle and
«over with water. Let stand 24 hours,
then boll t our,' or.; five minutes and let
stand 24 hours longer. Then add as
much sugar as fruit and boll 46 min
utes or until it is thick like Jelly.,
Ma robe est rose. . . . My dress is pink.
La marguerite est blanche. The daisy is white
Sa robe est blanche. Her dress is white.
Sa plume est rouge. -Her necktie is red!
Sa plume est rouge. Her feather is red.
Notre, drapeau eat bleu, blanc, Our flag is blue, white and red.
rouge. ■: _■ , \ " . . - \ • .■ .■ ■.. . (
Son chapeau est grls. . » Her hat Is gray.
VERBE "AVOIR"—VERB "TO HAVE"
'. - ■ . PRESENT'TENSE
iV French , . Prounciation - ; English
J' i zhay I have
ii.(elle> a eel (el) ah he (she) has.
nous avons noo za-vong we have
vous avez voo za-vay you have %
ils (elles) ont . eel (el) zong they have
v The readers know this verb' very well, as it has been used several tim<
in the former lessons. . '
: % ,' PAST TENSE
j'ai eu zhay eu . , I have had
il (elle) a eu eel:(el) ah eu . he (she) has had
nous avons eu \ noo za-vong zeu we have had ':
vous avez eu vooza-vay zeu you have had
Us (elles) ont eu , eel (el) zong teu , they have had .
avez vous? avay voo? have you?"'
avez vous eu? avay voo zeu? ' have you had? -
aural' zho-ray ; I shall have
il aura eel orah he shall have
nous aurons noo zo-rong we shall have
vous aurez voo zo-ray ' you shall have ■
ils auront eel zo-rong . they (mas.) shall have
Mrs. A. Joseph, Genesec
Pare and boll three good sized pota
toes in salted water; when cooked
mash them and add the water they
were boiled In. "When luke warm add
three teaspoons of sugar, one table
spoon of salt and one tablespoon of
flour. Stir ■well and add a cake of
yeast. This should be sufficient to
make one quart of yeast; if not, add
luke warm water to make the amount.
Set away over night. In the morning
prepare about three heaping quarts of
flour, make a shallow place in the
center, take one pint of yeast and make
a sponge; if there Is not sufficient
sponge for the amount of bread wanted
add luk<? warm water. This amount
should make four large loaves. When
the sponge appears foamy, or covered
with small bubbles, mix quite firm, and
when raised to twice its size It Is ready
to form into loaves. Do not mix hard
like some people do, but form the
loaves with only enough handling to
round them. Let rise again for about
half an hour, then bake in a medium
hot oven, but increase the heat as the
bread rises. When next making use
the same recipe as you started with,
but instead of 'using a cake of yeast
add the pint of yea/it left from the last
baking. You can have delicious rolls
or buns by taking a pieea of dough
about the size required for a loaf of
bread; add a tablespoon of lard and a
little sugar; form into whatever shape
desired, and let rise until very light.
This appears like a whole lot of work,
but it Is not, as the yeast can be made
while preparing dinner the night before
hy cooking a few extra potatoes and
adding the water they were boiled In.
After breakfast the next morning pre
pare the bread and it will be baked be
fore noon, and you will have good,
wholesome bread which will not dry
out, as the bread made from the store
C Rlngwood, 1433 High Street, Alameda
Creamed Ham—Warm one cup of
finely chopped boiled ham In one pint
of hot cream; stir into it quickly two
well beaten eggs; add a little pepper
and salt If needed and turn at once over
Jellied Chicken—Boll a fowl until it
will slip easily from the bones; let the
water be reduced to about one pint in
boiling; pick the meat from the fowl in
good sized pieces, taking out all gristle,
fat and bones; place in a wet mold;
skim fat from the liquor, add a little
butter, season to taste and add half an
ounce of gelatin; when this dissolves
pour hot over chicken; season liquor
pretty high as the chicken absorbs.
Milk Toast—Put a pint of milk into
a spider; add a large tablespoon butter
and boll five minutes; have bread toast
ed until very dry but not burned; put
the slices in .the milk and boll until
quite soft; remov« to dish and pour
milk over them.
How to Cook a Leg of Mutton
Mi* V. B. Watson, Bor 84, Castrovllle.
There's no meat so wholesome and de
licious as mutton when properly pre
pared for cooking. The strong taste of
this meat is entirely eliminated when
the thin skin covering It is removed.
You can do this yourself or have your
butcher do it. but not a bit of it must
be left. Then salt, pepper and roll the
leg In flour, put It into the roast pan,
where you have previously put some
beef drippings and which must be smok
ing hot. Brown one side quickly, turn
and brown the other, as you would a
betfsteak, then add half a pint of hot
water, cover, put in the oven and .cook
until tender. Sometimes for a change I
put carrots, peeled and halved, whole
onions and Irish potatoes around the
meat during the last hour It Is In the
oven. Try this way of cooking mutton.
, Scotch Short Bread
C. Rfngwood, 14JM High Street, Alameda
Two cups butter, one cup sugar, four
of flour and the white of one egg
beaten stiff; stir butter to a creamy
lightness, then put in the sugar and
stir for five minutes, then the egg and
stir well; now put in one cup of flour
at a time until three oups have been
used, then put on molding board and
work In other cup with your hands.
The longer you work it the better it is.
Take a piece of paper and put It under
your cake and roll out to about half an
Inch thickness, keeping it as square as
possible; lift paper and all into your
baking pan and bake 15 minutes or
until it gets the color of good pfe crust.
Cut while hot into three Inch squares.
Mrs. J. Axtell, San Rafael
To make cucumber catsup, taks the
large cucumbers and put them In a pan,
remove the seeds and then grate the
cucumbers; measure the pulp and allow
one pint of pulp, half teaspoon of
cayenne, half pint of vinegar, one tea
spoon of salt, two tablespoons of grated
horseradish; place the pulp in a colan
der, d/ain well, and add the Ingredients.
Mix thoroughly, bottle and seal. This
catsup requires no cooking.
Fish and Other Things
Scalloped Salmon—One can best sal
mon, six cold boiled potatoes, five eggs
and one cup of milk. Take a pudding
pan holding about three pints, line the
bottom with a layer of sliced potatoes,
then a layer O f salmon, sprinkle with
. salt and bits of butter; alternate till the
, dish is two-thirds full then beat the
eggs and milk, pour over pudding.
Bake a half hour or till eggs are set
tled. Very good for Friday lunch.
• ream Pie—Pour a pint of cream
over one and a half cups of sugar and
let it stand while you beat the whites
of three eggs to a stiff froth; add this
to the erefcm and beat thoroughly; then
grate a little nutmeg over this and bake
without an upper crust.
Combination Salad —Two lemons, two
heads of lettuce, one large stalk of cel
ery, one onion and two apples. Chop
all together fine, adding the apples and
lettuce last to prevent it from getting
too liquid. Squeeze the Juice of two
lemons over this, two tablespoons of
olive oil, a pinch of salt and either
pepper sauce or cayenne pepper to
taste. Tomatoes and cucumbers may be
added when in season.
Nice Breakfast Fritter*—A half cup
of flour to one cup of bread crumbs
(fresh bread); one tablespoon of baking
powder; a pinch of salt. Add one well
beaten egg and mix with milk. Fry
same as pancakes.
For the Sweet Tooth
Mrs. .1. B. IValnTTrigut, Heaidsburg.
Wedding Cake — Nine eggs. four
pounds currants, four pounds raisins,
half a pound of citron, one pound of
dates, half a pound of figs, half a
cake of sweet chocolate, one pound of
brown sugar, one pound of flour, three
gills of brandy, one and an eighth
pounds of butter, half a pound of wal
nuts, one and a half pounds of al
monds, one teaspoon mare, cloves, cin
namon, and one nutmeg. This makes
a fine, large cake and will keep Until
your youngest daughter is married.
Mock Mince Pl«—One cup crackers
broken in pieces; one cup molasses,
two cups water, one cup sugar, one cup
raisins, two tablespoons of vinegar,
one teaspoon cloves, one teaspoon cin
namon. Add a pinch of pepper; butter
the size of an- egsr. Set on stove until
crackers are soft. This will make
two large pies.
Mrs. W. H. Schad, 254 North Priest
Street. San Jose
First take a deep dish and put a bot
tom crust into it, as for a pie. Have
nice sour apples pared, sliced and
stewed, sweetening slightly. Place a
layer of the stewed apples upon the
rrust, say about an inch In thickness,
then put on a layer of nice bread spread
with butter, as for eating, then another
layer of the apples. Now place in the
oven and bake as a pudding or pie.
When done have the whites of eggs
beaten and mixed with a little loaf or
other white sugar, say two eggs for a
two quart dish. Place this upon the
merange and return It to the <fVen for a
few minutes to brown the egg mixture,
or frosting. Serve with sugar dissolved
In a little water, adding a little butter,
with nutmeg or lemon, as desired or
German Apple Tart
Mrs. T. S. Field, 1573 Lincoln Arcane,
Some of the things that are made Jn
Germany are really first rate—this tart
among them. Peel, slice and stew two
or three apples with a little water and
two teaspoons of sugar; while they are
cooking clean one ounce of currants
and chop half an ounce candied peel.
Mix together in a basin five ounces of
flour, one teaspoon f>f fine sugar, a
quarter of a teaspoon of baking powder
and a pinch of salt. Rub into it one
and a half ounces of butter until like
fine crumbs. Mix with cold water to a
stiff paste. Cut the pastry in two, roll
both into rounds the site of a dinner
plate, lay on one round, pour in the
etewed apples, sprinkle over them the
currants and peel. Wet the edges,
cover with the other round of pastry;
mark neatly; make hole in top; brush
with cold water; sprinkle with fine
sugar and bake 20 to 35 minutes in a
hot oven. Serve hot or cold.
Mr«. F. E. Struct;, 810 Knight Street,
San Fraud boo
This Is a very fine dish when mad*
in this way: To one cup of rice take
one and a half cups of boiling water;
cook rice dry without stirring or dis
turbing while cooking, but watch to
avoid scorching; put in salt and keep
covered; make the Spanish sauce sep
arate in spider, using two tablespoons
of olive oil, one medium size onion, cut
fine and browned in oil. one clove of
garlic, three or four small dried chile
peppers cut, or broken in salt and pep
per and a half a can of tomatoes. When
rle« Is done pour in sauce; this should
not be too moist or soggy. A little
parmesan .cheese added to It improves
the flavor, but can b« omitted if de
A Trio of Recipes
Mrs. C. H. Godfrey, 1835 Mason Street,
i *. San Francisco.
■ The Original Devil* Food Cake—
Half cup butter, two cups brown sugar,"
two eggs, half cup sour milk, two and
a* half cups-flour.' Mix' as in order.
j Half cup grated chocolate melted by
half cup of boiling water in which one
large teaspoon' of baking powder has
been dissolved. ' Turn this . into cake'
batter, mix and flavor with vanilla.
Bake in flayers and put together with
following filling: „ •
Filling;— One. cup sugar, - half cup
grated chocolate,, one whole egg. Mix
thoroughly; add half cup milk and one
lump of butter..., Boil until dark and
glossy. Flavor with vanilla.
■ Shrimps a la ' Xewburg—On* can
:* shrimps soaked in cold water -30 min
'-. utes, ;. drain > and shred i and : cook '■ for
three minutes' in two tablespoons but-.
ter, add salt, cayenne pepper; and Juice
of one lemon." Cook one, minute. Re- ''.
move-.shrimps and blend -one large
tablespoon • flour with one 'tablespoon;
butter in pan; then add half pint milk.
Cook until thick;.then add shrimps, two
tablespoons sherry ' and yolks ■of two
eggs slightly beaten. Serve on toast. .
Quick —Quarter pint cream,
whipped; one cup of powdered or bar
sugar, one Jar sherbet pineapple. Serve '
in sherbet or cocktail glasses. '
> A Delicious Bird Pie
Mm. M. Golden, 461 Moss Avenue, Oak
Squab, pigeon, quail.or a young =
chicken may used in the following
recipe. Cut the birds down the back,
then cut in halves, wash and wipe dry.;
Rub each piece with catsup,' a little
salt and pepper and roll, in flour. Fry \
in butter until a nice brown on; both
sides (use plenty of butter). As each
piece is - browned, lay in 'pan to•' be
baked, "Add" a tablespoon of ;; flour to
butter you fried birds in. When
rubbed " smooth, add two cups cold
water and stir. until it thickens. Add \
a shake of celery salt and thyme to
liquid and pour over,birds. A few thin
strips of bacon are a pleasant addition.
. Make a f crust ■as follows: One - cup
flour, : one teaspoon baking powder, a<■
pinch of salt. Rub into flour.' a table
spoon of butter or- lard; add. enough,
milk to: make it roll easily. Roll thin, .
cover pie. - Invert a,cup in center of
< pan to support crust that it may not
get liquid soaked. Rub crust with milk
to insure its baking a pretty brown;
cut hole in center and b.ake 30 minutes.
Mrs. \V. Smith, 200 >* Chattanooga
Street, San Francisco.
A »n Way to Cook Sweet Potatoes
Take potatoes all same size, wash-well
and cut off the ends. Have water boll-
Ing; put potatoes in to boll till tender,
say 20 minutes; then . pour ; off -water,;'
. put in pan and Bet' in oven until dry.
They are nicer than when baked, as
they are mealy. ..
• Home Made ■ —One quart flour;
four; cups warm 'i water or tmilk; one
compressed; yeast cake dissolved In two
tablespoons warm; water: one teaspoon
• sugar; one tablespoon lard; salt to
taste. ; Btlr all •in and let rise ■to top,
then ; mix, stiffen ■ and " let rise again. =
• When raised ! second" time put : in" loaves
and bake. To • keep crust soft when
bread 'Is taken out; of ' the ;. oven; leave
in pan, rub over, with lard, cover. with
clean cloth, let stand in pan for awhile,
then turn it over bottom up and cover
again, let stand till nearly.cold.
Fish and Salad
Minn LUy Miller, 4OT D Street, San
Mateo. - .
>,» Boiled Fish and Anchovy Sauce—
Take a flat bodied '■■ fish about '2; pounds •.
In weight; boil half an hour; then 1 make
a stiff sauce of melted butter and three
tablespoon* of ■ anchovy * sauce. .; When ;■
fish ■ Is: boiled, turn on: platter I without
breaking;- pour the sauce over; then,
plaoe .In ; rows .of "= yellow, white and
across the fish finely chopped
parsley, white and yolk of a hard boiled "
egg. Arrange > mashed; potatoes around i
fish. This makes Sa* very pretty and
;dainty dish. ■•: :*'-'::'-*'■". '':"-'■■ ",-■",'.'«*,
1 Cabbage Salad—Take half a cabbage.
chop up very fine and put in deep dish.' 1
Sprinkle with salt and slet stand. Take
two eggs,; beat -up; well ;^ add half cup i
of vinegar, one rtablespoon '< of | sugar.n
Let ; come to boll, ! squeeze cabbage,' put
; into • mixture; let } heat :. through, : turn ;
Into dish and let get cold. Add half cup ,
of aweet cream. . , . ,
Chili Con Carni
Ines Martinet, 17«B Dorland Street, San,
One pound dry red peppers; ; take i
seeds: out, clean and boil 20 minutes, :
than grind and pervs through colander. ■
Any kind; of meat may be used, but it * =
mustY be :out; as for stew. \ The : meat * i
must be boiled in about two inches lof :
water. Let water boil down to noth- i
ing, th«n add a tablespoon of grease :
and ' fry for 20 minutes. * >'When meat ;is-i <
fried,; season and add a I tablespoon of ' i
flour. : Then pour ■ the ; chile: in \ with the ■ (
,meat ; and cook both together for half : •
an hour. It is then ready to servo. • i
Nous avons dcs roses et dcs violettes dans notre jardin.
Notre maison est petite; notrc jardin est grand.
Ou est votre maison?
Notre maison est a New York.
De quelle couleur est votre maison?
Notre maison est blanche.
De quelle couleur est le drapeau americain?
Le drapeau americain est rouge, blanc et bleu, et le drapeau trancais est
bleu, blanc et rouge.
French Prounciation English
couleurs roo-leur colors
la rose lah roze the rose
marguerite mar-ga-reet daisy
violette vee-o-let violet
chapeau shah-po hat *
drapeau drah-po flag
mon mong my (with mas. nouns')
son song his or her (with mas. nouns)
notre notr our
votre votr your
ma mah my (with fern, nouns)
sa sah his or her (with fern. nouns)
mes may my (with plur. nouns)
de quelle deh kell pf what
ses My his or her (with plural nouns'*
nos no * our (with plural nouns)
vos vo your (with plural nouns)
jardin zhar-dang garden
cravate - era-vat necktie
vingt-six vahngt-seece twenty-six
vingt-sept vahngt-set twenty-seven
vingt-huit vahngt-wheet twenty-eight
vingt-neuf vnhngt-neuf twenty-nine
trente trang thirty
onzieme ong-zee-ame eleventh
Adieu, chers lectcurs. SUZANE GODARD.
Mrs. F. Shannon. Petalnma.
Tlaviola Pastry—-Put four cups of rav
lola flour on your board; make a well,
break four eggs into It and beat with
hand; after well beaten put in half a
cup of water little at a time, then
knead and add more flour until vei»y
stiff; let stand a few hours before roll
ing, then roll out very thin top and
lower crust. When lower crust is ready
spread filling on, then put top crust on;
mark off in squares with a crimper;
boil half hour in salt water.
Raviola Filling—Beat in a large bowl
seven eggs, salt and pepper, a cup of
oil, one cup of boiled spinach, three
brains boiled and chopped fine, a little
garlic and parsley, a handful of grated
Italian cheese and last a handful of
cracker crumbs. Mix all together well.
Raviola Gravy—Take a 10 cent piece
of beef and brown It. Then add a few
onions, a little parsley, garlic and a few
chili peppers. After you have soaked a
cup of mushrooms, pour the water from
them in with meat, then chop mush
rooms a little and add to meat, also a
can of tomatoes. Use a little rose mar
joram, sage and thyme. Boil slowly
one and a half hours.
To Use Cheese
Mrs. E. A. Arthur, Petaluma.
Chee»e Potatoes — Two tablespoons
flour, two tablespoons butter, yolks of
two eggs, one pint of milk, four table
spoons of grated cheese, four cups of
cold boiled potatoes, diced. Cream the
butter and flour over hot water (a
double boiler is preferable), add the
milk and well beaerf yolks and stir
Fill a well greased baking dish with
alternate layers of potatoes, grated
cheese and the creamy mixture. Melt
two tablespoons of butter, add to it
half a cup grated bread crumbs, spread
this over thf top and bake from 15
to 20 minute?. A fine luncheon dish.
I'liniento Sandwiched — Take three
large pimientoes, such as come in small
tins and about half as much good
cream cheese; add salt to taste, then
rub together until a paste has beet,
formed. Spread between thin slices of
bread. The pimientnes may also be
combined with the yolks of hard boiled
eggs. These make splendid sa-ndwlches
liked by all, especially those who do
not care for oil or mayonnaise.
Jennie TravN, 22« Adams Street, San
A Quick Irtah Stew — Take some
chops from loin of mutton, place them
in stewpan in alternate layers of
sliced potatoes and chops. Add turnips
and onions cut In small pieces; pour
In a quart of cold water; cover pan
closely and let it stew about an hour
or until vegetables are ready to mash
and the gravy Is absorbed. Then turn
In dish and serve. A small ste.w will
take five chops, two turnips, one onion
and as many potatoes as wished.
N.Stewed Reef Kidneys—Cut kidney in
small slices; season highly with pepper
and salt; fry a light hrown; pour some
warm water Into the pan; shake in
aome flour; put In the slices of kidney
and stew them very gently for about
Calf's Head a la Vinaigrette
Mra. B. A. Farmer, J2l W. Stanislaus
Half a calf's head cleaned and scald
eJ; cover with cold water, boil one
hour; remove meat and out in small
pjeces. Put one tablespoon butter and
two of flour in pan; cook thoroughly;
add the meat, four cloves, three pepper
corns, small onion, one carrot, two bay
leaves, one-eighth teaspoon thyme, two
tablespoons vinegar. Cover with hot
water and simmer one and a half hours
Cover with the following sauce and
Sance—Half teaspoon salt; quarter
teaspoon paprika, dash white pepper,
three tablespoons vinegar, six table
spoons olive oil, one teaspoon each
cloves, parsley and green pepper, all
minced very fine.
Cornelia R. Deneen, 412 Central Avenue,
Portola Rellnh—Four red peppers; 4
cucumbers; 4 gree n peppers; 4 onions;
1 htad cabbage; 1 head celery; 8 green
tomatoes; 2 pints celery seed; 2 pints
mustard sapd, H teafpoon of ground
mustard; chop cabbage, tomatoes and
cucumbers; add 2 cups salt. Drain over
night. €hop remaining Ingredients, mix
all together and add 2 quarts of boiling
hot vinegar. Put mixture in stone
crock, 'Gkood at all times.
Eggs in Nest
Mra. J. W. Packham, St. Helena Sani
Separate yolks from whites of eggs,
two to each individual. Hard boii
yolks in salted water. Beat whites to
stiff froth; add a pinch of salt and
form into nests in individual omelet
dishes. Plac« two of the yolks in each ,
nest; bake till whites are well set, not ,
tough. Serve In dish (which should be i
well oiled) they were baked In, aad i
season to taste.
The San Francisco Sunday (JaU
V Appetizing j Ways of Preparing
Cheap Cats of Meat
• Mm. R. W. Leonard, 1460 - Saratoga
•_.;■* '■■• ■ '■ ; A venae, • Elmhsrit, ; Cal. ' .
Mock Chlckm — One and a half
"pounds of round steak, cut into small
.. pieces about two Inches square; roll in
flour, put.: in roasting' pan , and fry' in
[ - butter till brown. Then remove from
. stove, cover with cold water, add a
. little flour, set in the oven and simmer
Jj for three hours; \ stir occasionally, and
'add more water'as needed -to keep the
I meat covered.' When the meat Is
.cooked- it tastes surprisingly like
, chicken. Thicken the gravy more if
; necessary. Add salt about an hour be
( lore it is done.
: Beer Loaf — Three pounds round
., t steak, one-half pound salt pork, four
i , or five soda crackers, one-half cup of
•milk. Add more salt If desired. Sea
• son with one-half teaspoon of ground
. sage, or clove of garlic, or a few drops
of onion extract. : Mix into a loaf and
' bake in oven. Baste occasionally.
. Breakfast Dish—Take 5 cents': worth
of liver and 10, cents' worth of a "cheap
cut of pork and put in kettle together;
cover with four quarts of water, cook
slowly for an hour, salt after It has
commenced 'to boll, and: stir occasion
ally. - Drain off half of the liquid and
use for soup stock; It is splendid.
; Place the remainder on the fire and stir
in enough yellow;cornmeal to make as
thick as mush. Run the pork and liver
through a meat' chopper,: or chop fine.
'Season with more salt, sag* and pep
■ per, and stir into the meal mush. Turn
1 out into a pan and set in a cool place.
Fry for breakfasts; it will keep for a
Meat Pie—Get a 10 cent neck cut of
meat; trim, place in kettle, cover with
cold ,water, let come to a' boil, then
simmer till done, keeping the same \
■ amount of water on it. When It Is
cooked, remove the meat, break It up
in small pieces, season and cover withr
: stock. Thicken with flour. Then pour
the mixture in a basin. Make a dough
as follows: Two cups flour, one heap
ing teaspoon of baking powder, a pinch
• of salt, three rounding tablespoons of
lard, or, butter; mix well together, add
| enough milk to make | a dough | that can
be shaped with the hands, press into a
flat shape and cover the meat 'in the
' basin. " Bake until done, about half or
three-quarters of an hour. Half of the
amount of meat and stock 1 will make
sufficient for the amount of dough, and
will be ; enough for four people. If all
of the meat and stock* is used, double
the quantities for the dough. If; only
half of the meat Is used the balance
may be made into meat cakes for
breakfast or luncheon as follows: Chop
the meat, roll three crackers, chop one '
small onion, salt and' pepper lib taste,
one tablespoon of butter and one egg.
Beat: the egg without separating, melt
the' butter, mix all together, make Into
flat cakes and fry in meat'drippings, i
Pie and Salad '-Yj V
Mm. L. Clark, College city.
Jeff Davis Pie—Two cups sugar mixed,
with 4 tablespoons flour; i teaspoon
each cloves, cinnamon, nutmeg and all
spice; % cup butter, melted; add 4 eggs
well beaten, and 2 cups of milk or
enough milk for 2 pies. A •
Ems: ala d In Pond * IAI T Form—Take
one hard boiled egg for each plate Re
move ; shell while hot, commence 'at
: small end and , cut so as to form six
petals,, not quite down to other end
remove yolk,; put petals into hollow
dish, while warm, so the ends will curl
up. stir and wash yolks till soft, mix- '
Ing them with salad dressing. Form
into fiat balls to ' use as center of Illy
Arrange on glass ■ serving plate, or in
dividual plates, garnish with lettuce or
nasturtium leave*. After putting yolk
centers In put a spoonful of salad
dressing on each center, f*. With green
coloring made from spinach put stripes,
upon petals to resemble pond lilies.
Mr«. MeKenna, 824 \ Connecticut
-j Street, San Francisco.
One and a half cups of sugar ? half «
cup ,of butter, two-third, \of a cup of
milk, one and a half cups of flour be
fore sifting, three eggs beaten separ
ately, one teaspoon.-. of -yeast; powder.
Take six heaping tablespoons of choco
. late, three level ones »ot} sugar taken
out of the one and a halt cupfuls; four
tablespoons of milk put into the choc
olate and scald. 4 When cool add to th»
cake;; vanilla flavoring.,
■: Filling—Two cups of sugar, butter^
s hse.of 4*n i egg. one cup of ;. milk;, boll"
slowly 12 minutes. ; Put into a bowl and
stir rapidly until cold. If this cake Is
to be t eaten the same day it Is delicious
with sliced bananas beween the layers
on top of the filling. .; . ■-.' —-=-
Miss A. C. Hoatr, Hayward.
- One-quarter teaspoon made, mustard .
(not dry as is generally put),;one-half
teaspoon' salt, one-half teaspoon sugar,
one-quarter; teaspoon i pepper, yolk of
one egg. Beat all well together, then
add/ slowly one small cup ■ of oil al
ternately with jtwo 'tablespoons ol ,
: vinegar. ?• ' ■;. ■.■-*.' ■ ■ -