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The San Francisco call. (San Francisco [Calif.]) 1895-1913, November 03, 1912, Image 10

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START A GREAT COOK BOOK WITH THESE PAGES^
■■■■■■-•■■-• ' ■ j - 1 -"-- ■ « - —'-*
THE SAN FRANCISCO CALL, SUNDAY, NOVEMBER 3, 1912. . -
2
Awarded a Silver Sugar Sifter ,
An Assortment of Good Things
; Mrs. Florence West, 131 Wool Street, San Francisco. "' . , .
« -Hot Cooked, Tongue : a; smoked tongue . and
soak it in cold water, for 12 hours, then place it in 1
a pot to . boil; cover it with water, adding|one car
rot, two onions, two cloves and a few peppercorns. -
Let this boil- for three and - a . half hours, then * re- ;
move the tongue from the liquor, skin it and; trim
, the root of. the tongue, and. serve with I hot cherry
sauce, made as follows: One tablespoon of red cur-,
rant Jelly ; (melted),/ one wine glass of /port wine,
one of claret, two large spoons of brown sauce, the '-..
Juice .of three oranges and j one of.. lemon and a .1- *
tie cayenne pepper;: boil all together for/half *an / i
hour. ; When reduced to "one-half the / quantity ;
strain through muslin and add some - stoned bottled
cherries. Put It In a sauce boat and serve hot with
; the tongue. ■ 5;/;-;;/; /;/'/■
Rabbits a la . Creme —Truss a pair of young rab- /
bits, soak them in milk " and water to keep; them ,
white, drain and.dredge* them over with flour, pep- . :
per and salt. Baste well with butter. When nearly .
cooked add half a pint of cream to the butter you
have basted with. Dredge over with flour until it
forms a crust. . Dish and pour the hot cream round.
Sparer lbs— roasting sparerlbs or loins of fresh
pork try sweet elder in the pan in place., of the
necessary - bit -of water to start with, beating fre
quently with the cider. It will give it a delicious
flavor. . ;'-;;\i '-;'/' .*- '[ '■>■/:,:.■•*
Cheese Puffs —This is a good way to use up odd -
pieces of pastry and stale scraps of cheese. * One .
egg and one extra*yolk,* two ounces of butter," three
ounces of ' grated | cheese,lf salt j and pepper Ito J taste
and a quarter of a pound of pastry. Break the.egg
and extra yeld into a basin and beat- them welL
Melt the butter and add it slowly # o the eggs, also
the grated cheese and a pinch of salt and pepper. ;
Roll out the pastry very j thin, then stamp it with a :
cutter the size of a wine glass top. Spread a little
of the cheese mixture.over one round, leaving a
narrow border of pastry around; brush ; the edge of ;
a second | round with a beaten egg or water, lay It;
over the mixture and press the edges together. Lay
on a slightly greased baking tin, bake in a quick
oven about 10 minutes. Sprinkle them over with
grated cheese and serve. ;
French Layer ; Cake—Take eight /eggs,; half , a .'•
- pound of sugar, half a pound of : flour, a. quarter ;
pound of melted butter, a spoonful of vanilla extract.
Beat the eggs with the sugar, heating near a mild §
fire until the mixture is a little warmer than blood
heat. They may be heated in a pan, of warm wa
ter or on the back of the range. When well //
warmed remove from heat, continuing to beat un
til they are quite cold. This makes the cake short
and tender. Add j the\flour with a wooden I spoon, 1
then the butter. Put into a buttered mold and
bake in moderate oven for 25 minutes. Cut into
three layers with a sharp knife. * Fill with' mocha, :
chocolate, caramel, vanilla or any other, cream. .. „/
Mocha Cream—Beat half a pound of fresh' butter
with half a pound of powdered sugar until light.
Add three eggs, one by one; add half a cup of thick
sweet cream. Continue whipping until light and
fluffy, then add enough coffee extract to color the
cream the desired shade. Spread between the lay
ers and decorate the top. :,. . •;,
Potato Pulls Take a quarter pound of butter, a *
cup of water, a cup of milk,: four eggs, ; a ; cup of -
flour and a cup of mashed potatoes, strained -
through a sieve. Heat the butter, milk and water. ;'
When boiling remove from the fire and add the
THE SAN FRANCISCO CALL, SUNDAY, NOVEMBER 3, 1912.
-4. •'■
\ Mrs. Marie Wright. 1378 Pacific Avenue, ; San Francisco
Maple Charlotte—One cup of grated maple sugar,
one heaping teaspoon of powdered gelatin, one
pint of milk, two eggs, two tablespoons of granu
lated sugar, one teaspoon of vanilla extract and a
half cup of chopped walnut meats. Dissolve the --
maple sugar in a half cup of hot water. /Dissolve
the gelatin in the milk and set on the Are. When
boiling, add the egg yolks, beaten with the sugar.
Stir over the Are till; it begins to thicken, then
remove from the Are - and stir into it the . stiffly
beaten Whites of the eggs. Add the dissolved
maple sugar, vanilla extract/and the walnuts,
chopped. Pour into a wet mold and turn out when
firm. This is; delicious with whipped cream.
Staple Bisque One cup of maple syrup/four eggs,
two cups of whipping cream and a few chopped
nuts. Put' the maple syrup and the !< yolks of the /
eggs into a; saucepan over the Are and stir until .
they come to a boil, then strain and cool. Add the ■
whites of eggs (stiffly beaten),; and the whipped
cream. Pour into a Wet mold, cover with buttered
paper.and the lid and pack in Ice and salt for four
hours. Turn out and sprinkle chopped nuts on
the top.-: :., : - -i ■■ > '
Maple —One cup of maple syrup, two cups 1
of whipping cream, the yolks of four eggs;: a half :
cup of boiling water, one and a half tablespoons /
of powdered gelatin; a few ladyflngers. .:; Dine a
charlotte russe meld with the ladyflngers split in
halves. Dissolve" the gelatin In boiling water and /
whip the cream. Scald the maple syrup and pour
it in a fine stream on the beaten s yolks of the
eggs, stirring : constantly. Corfk over i hot«* water,
until the mixture will'; coat the spoon. Add the -
dissolved gelatin, strain and cool. Beat thoroughly,
add the whipped cream and pour the whole into -
the prepared mold. Turn out when Arm. v ; rrr.
Maple * Pudding^—Heat; two cups of " milk, stir In
two tablespoons of fine tapioca, cook for 20 minutes
and remove 1 from Are. % Add * the ; well beaten, yolks ;
of . three eggs and a pinch of salt. Stir again over I
the Are till it J thickens, then ';■ allow it;to get < cold.;
Add one cup |of ; chopped t nut meats ' and * two-thirds
of a cup of ; maple -syrup. Pile the stiffly beaten
whites on ; the top and serve. ;. : . ;;... ,
Maple Cake—Sift .two cups of flour with one and
a half teaspoons of baking powder into a basin
rub in one tablespoon of - butter i and | add | two • well v
beaten eggs, ; half a X cup of milk and one: cup of
maple syrup. ' Mix and - add i a half . cup of * chopped
raisins and ' one ■ cup of ; chopped * English -walnuts.
Bake in buttered and floured cake tins In a mod
erate oven. •'•
Maple —Put two tablespoons of butter Into a
saucepan, add one cup of water and bring to a boil.
Add quickly one cup of sifted flour and a* pinch« of 1
.salt/stir;well with a wooden spoon? until the mix
ture leaves the sides of * the; pan, remove It from . :
the Are and allow, it* to J cool, but not to • become;"
cold. '•• Add ; four eggs; beating each \ one In 3 thor
oughly, and put away in a cool place : for one hour. "-
Put Into a forcing bag with a plain tube and force
on -to : a baking * tin ; into* small ■ rounds. *.> Brush the
cakes over with: a well beaten -egg and bake In a
hot 1 oven for 30 minutes. * When >cold,*; split them "
open on; one . side, fill* with/ maple :;. cream * filling
and sprinkle sugar on the top. To make the maple *
cream filling. - put Into : a double • boiler two ' cups .of &
cream and allow the liquid to come to a boll; then
add one tablespoon of butter '■. and one I teaspoon of -
flour ; beaten •* together.*/: Put *> In s one 1 cup sof grated -
maple sugar, stir -and cook 5 for five J minutes. Re- ;:
move j from the . fire, 1 : add * one : well 'beaten s egg i and ; j
one teaspoon of <. vanilla extract; stir"" and cook ; till
*it .thickens. Remove * from the ] fire t and : cool. ; Fill J
mxtma.--:'-::'-■■'.-, -:, : > ■■ - -~,..■---- - . ■;:.»,';";■;.>*:
SEE INSTRUCTIONS AT THE BOTTOM OF THE PRECEDING PAGE
w.—t. ■ _; \ _ _ __
DAINTY MAPLE SUGAR RECIPES
flour,: then; the potatoes,: "mixing with ' a wooden
Z spoon. Z Add the eggs, one 'by; one,: last; a pinch or
salt, a pinch of * sugar and a little grated •' nutmeg.
Make into "small-balls? about the size of a dollar in
diameter. ;. Place on greased* papers, then /fry/ in
hot lard. /They will 5 ; puff up considerably.* very
nice to serve with fried chicken or turkey or used
as a: garnish with baked meats. ' ;"--j // - /
Pastry for * Pies and Tarts—A pound; of flour, a;„
pound each of lard and butter: mixed, a cup of
milk and a pinch of salt and one ;of sugar. Beat
:* the lard and, butter together until then add
the flour, at the same time adding/the'milk.*-/ bift
the-sugar and salt With*: the* flour. Work as little
as possible. Set aside in an ice box for an hour or
so before rolling out. "
* * #
WAYS TO PREPARE FRUIT AND
/ VEGETABLES
A. C.Jochmus, Pacific Grove /
Escalloped "Squashy-Cut the ; squash: into * email
pieces and boll until tender, .but. not-soft % enough
:to ;; mash. : Butter a baking :; dish".'" and cover /'the /
bottom' with a layer of squash; over whlchtprinkie
- a little . salt, a : little sugar, and a-few;bits of. butter.
Keep doing this until - the 'dish is full.'*/ On top, in
addition to the seasoning, add a little : grated nut
meg. Pour In about ; two-thirds*; of la/cup* of ; milk;
and bake in a moderate ' oven. ; ; Serve ; hot. •-•/;,' */
i Egg: Plant Salad—Cut the "egg plant in quarter- l,
inch - slices.'.' pare, sprinkle -~ with / salt s and pepper
and saute ; them quickly In;, hot .; butter. Drain on
cheese cloth;*when;cold,: cut them* in dice/ sprinkle i
lon them some I minced watercress! and * cover with [ a
cream salad /dressing! made -by. stirring three tea
spoons of grated / horseradish, three * tablespoons -
of lemon ; Juice,/ one-half teaspoon :of salt and .a.
dash of ;: paprika into one •' cup of thick whipped
cream. ;;,>:■:'■' '-'"" ; ■ ■■. •-'":. "--*-: :■■ -//i/*-/,; ■••.■• ;
?>;• Baked : Quince* Core and pare eight ripe. Juicy;
quinces.j Put them into a buttered baking dish and
fill the cavities with sugar. Sprinkle the remains
of three-quarters of a cup of sugar over them and
; add * one ' and -a • half / cups of water. /§ Cover - and - ;
bake .until? soft In a moderate oven, basting often.
"Quinces require a long time for cooking. Serve
hot with butter and sugar. *•
Red and White", Pickle Select - one large or two
small heads of cauliflower, break into 'bits. To
this add one-half pint' of ; small t onions, two red
peppers. Dissolve : one-quarter ■ pint/of salt In -
sufficient vinegar to cover vegetables. Let stand
over night, drain in - morning. >- Heat one ? quart ■- of /
: vinegar;- and two ! tablespoons 'of mustard until lit
boils, put in vegetables, boil 15 minutes, /bottle
and seal. . ,
■''*•.■' * . *
- MOCK WILD DUCK
■-.-■ .. » ; " .. - - - ■■.'■'— . ■-<•■■ - -i"
Mrs. Henderson, 543 /Charter Oak Avenue, San
-;.;-/ ",*:/'; Francisco /.-; ',• ; .',"
To those who do not like the wild game taste,
here ;is* a - good ■" substitute - for wild 1' duck: Take *>
.' choice I liver, *r cut into .pieces f the : sire %of half ta ;
breast; fry with slice of; lean | salt pork till brown,
then •- add / water; "' thicken *■> gravy with / browned "
flour,/ add ■ onion and garlic * chopped fine, * ground
cloves,* allspice, cinnamon,** pepper and a* little salt
Boil till tender, add sherry wine ' and : lemon t juice ''-
to taste and serve. ;v/ *
the v prepared shells with this ; maple cream ; , and -
sprinkle powdered: sugar on the top. v / **,
Maple Custard—Beat*: four eggs, then add* four
cups of milk, a saltspoon of salt and a half cup of
maple syrup. :* Pour in - wet * custard - cups " and «, set
•In a*■ pan "of hot a water to * bake. ; v This i makes fa S
delicious filling for pie./ Make - the I ordinary * pie -
; crust, pour ; in: the , filling and; bake in a * moderate.
oven. ■••*•-■:'■> . \-.- ;/.-:.. :;..■•"■.., •;:-:■ *; -.:;; :/:-„:.,: -;■.-'.: ' '"C--" >./
: Maple - Mold—Four > tablespoons ;of ' cornstarch, a.
half cup ;of .? maple syrup/two ? and a * half 5 cups of
milk, one egg and one teaspoon s of rose ?*' extract
Blend the cornstarch with a half cup of milk, boil
the remaining milk and add the cornstarch. 801 l
for 15 minutes, sfjrring all the time; then add the ;
maple t syrup; and ( remove * from "* the < fire. Add '.* the
3 egg, .*■; well ; beaten, and .* the « rose ' extract; mix well
and pour Into a wet; mold to firm. Turn «'out when
cold and serve with whipped and sweetened cream.
| Maple j Sauce for j Puddings Three-quarters ?ofs a\
cup of - maple | syrup, a | half j cup of j whipped cream ;
and; two yolks of eggs, -s Beat * the yolks until thick,
add- maple ' syrup and* cook until Jt thickens. ■ -Re-
move : from ; fire, add the whipped t cream, chill and :
■ serve. ;;*/':/ /;;".:■- '/ : *-// -";.-- : "" - -;•". /;;•,:' } ;"'" / ■'■"-':■■ ■■><■
Maple 1' Sugar Candy—Put '*. three cups of « grated
maple t sugar ; into a saucepan, -then* cover it with
water; boil till it i forms a soft ball when tried in
cold water and remove from fire. Add two table
spoons »of * cream, h one .-cup ?of c chopped; nuts, one
teaspoon of vanilla extract and stir till J cold. Pour
Into buttered* tins; when cold.mark into squares. : *;
Maple Cookies Melt one cup of butter with two ;
and a half cups of maple syrup. Remove > from t the
fire, add the well * beaten yolks *of '-' four ; eggs, one
, cup of i milk, and,/ finally, * enough flour s into which .
two teaspoons ~: of ' baking * powder '.has * been sifted,
to roll Into a soft dough; add -the whites ?of the
eggs (stiffly beaten) before putting in the last half l
of the * ! flour. Roll ? out, cut into forms, lay ; on-a;
■ greased tin and bake. '" ' ~ v; •;/-_
f/f ■—;•-'. m
PANCAKES AND AN APPRECIATION
I. " Mrs. Ella Klelnccke, Sonora
. Allow me to express ;to you my appreciation of
your t cooking recipes published weekly in your
good i paper. I consider the collection of same,
which 11 '■ have preserved, exceedingly valuable. *"* The i
new book form is t quite t. an; improvement. - I« here
with 1 inclose 5 recipe for >-•;*■ '-> *-.> ■,;.,-:;„ •--•;,-; ;■-,./;,„■/;.;;;
German Potato Pancakes Eight medium 'sized
potatoes * * (peeled « raw), / four eggs' (more /If 1 you
wish); Grate ~-* potatoes „\ (on / grater, do **. not put 3
through meat grinder), ssalt;to taste, and let stand'
, about 10 minutes, then j dip with -? spoon "Jas* muchi
- water from i them fas t possible; i add ? yolks of "• eggs "
beat thoroughly; 'beat* whites 'if of * eggs to a stiff
froth *; and 'add, beating s thoroughly,^justs before
frying. /; No * flour -■ should ;be - used. These .; are * ex
cellent.
* * *
POPOVERS
Juan E. Amlllo, 1060 Grove Street, San , Francisco.
(By Request)
I am glad to ; give you a recipe for popovers. ;
asked for in Sunday's Call, October 20.
- Their success depends upon having the oven very
hot. Two eggs, one cup of flour, one cup of milk.*half
a * teaspoon of salt, or a little less. Beat eggs'well
stir In a little of the milk, then a little of the flour"
alternating until all \ls f used. Add " the salt. Beat
thoroughly Just before 2 baking. s Bake In sat rather,"
quick oven about 20 minutes. The secret* of good
popovers is the vigorous beating. One can use egg
beater entirely. °
THE SAN FRANCISCO CALL, SUNDAY, _
THE FRUIT OF THE VINE
/Mrs. Marie Wright, f; 1378 Pacific Avenue, San Francisco : \J
Grape Juice combined " with olive oil /acts as \ a
-tonic and- is/said to be J fattening and beneficial to
the system when run down, and ! the grape; is really
a healthful, food if only/the pulp is \ eaten. Among
the various v ways of preserving grapes for winter
use none is more delicious "than unfermented; grape ;
juice. The uses; of. unfermented grape?juice are
■- many.;/ '-/•''/'.' "-\. .*.."•'*'.. '
.Grape Cobbler—Very,ripe/ black grapes are. best
• for /it.- ; Wash*, them twice'the- bunches and
after' picking.* 1 Line; a «deep;pieplate with i a half ;
"inch »-crust* and"; put :in / the J grapes, with '"'all the
i sugar that will lie/between them, heaping the
; fruit a "little in the miodi.e. Put on the top-crust,
; cut* cross j slits /in £, the /middle v arid-fold "/back the
cornel's to leave an open! square. /Set the dish in a
: quick,« oven and while the pie, 'bakes make a sauce,
using a quarter a ! pound of butter, half a pound
~ of '- sugar./ and one /tablespoon/ of boiling , water.
" Stir well ; over ;* hot is water ; and flavor with / lemon;
' juice, claret or.' grated nutmeg, according,- to taste.
»When. the -pie Is; nearly done; take* it out, pour in
; the sauce through the .opening /In the crust and
return it to the oven." Do not overbake it, but keep
it hot until ready; to ; serve. /:// / /- -
A Grape "Jelly—For; this use » ripe Concord, Isabella
-or Clinton, grapes. They should be freshly picked,
with .the: bloom* on:/ Put the -grapes into a stone
jar. ; Stand it in a kettle of cold";water, cover and
; heat v slowly -until s the 1 fruit is soft. *;:" Now put a
; small •; quantity/at; a: time into a? jelly bag and
? strain. ; Measure, and to /each pint allow /two
/.cupfuls- of granulated sugar., Pour the juice into
a porcelain kettle and stand over a brisk fire. /Put
the sugar into "earthen*: dishes 'and** stand ;in 'the
oven to heat. - Boil *; the juice ;.- rapidly and ■ continu
ously for ;20?" minutes, then ; turn ; in/the sugar,
hastily stirring- all/the while until /the sugar is
dissolved. ;As soon as * It/comes to ; a boil take from:
; the fire and * fill tumblers.' that * have * been */ quickly,,
dipped tin; hot water. V; If * the fruit Hs; over ripe sit
/will never ;jelly/ no f matter how / long you boil it.
Grape Water for Invalids—Two breakfast cupfuls
of 'grapes and three-quarters*, of a r pint *of , boiling ;
water. Wash,/and mash grapes,'^ add the *water,
simmer for 10 minutes, strain, chill and serve. v
/ Grape Juice Parfait— one cupful of whip
ping -cream/rone gill/ of ,* grape * Juiice-land the
-strained;: juice of -one: lemon until thick to the
bottom of 2 the bowl. Cook a * cupful of " sugar in
three ; tablespoons %of ./water to * the . thread; stage.
Then pour in a fine stream 'on 'to the whites •of > two
; eggs beaten until 1 foamy. Beat until cold and light;
then * fold; the cream mixture into/the meringue.
Turn • the ! mixture at; once into the ice cream : cylin
: der and; let *it standj one \ hour or .* more.
; //Grape' Catsup^—Grape* Catsup will be found useful
for-the winter table. Wash and stem the grapes.
Put five pounds of; the,;frult;lnto a kettle and 5 heat
very -*• slowly. When / soft, rub / through ?" a/ sieve,.
return,-:; to the kettle and/ add three -;pounds \" or
granulated sugar, s two r cups .of * vinegar, / one tea
spoon | each/ of t ground * black > pepper, cinnamon - and
allspice. Boil for one hour and bottle while hot. :v
Grape / Pudding— ';">■' pick and / flavor, - well
before, putting into the batter. / A heaping pint of;
grapes ,makes , a fair,sized pudding. For the batter
beat | four £ eggs l very; light, -beating"- the yolks and
whites ; separately, --> and-/ mix . smoothly *»- with & the
yolks one cup of milk and two ; cups of flour sifted
twice// Add..; a*s" quarter/; of / a/ • pound >- of / butter
beaten to. a .cream, and ■ last of all the whites of the
eggs,, stirring 'them in with long, swift strokes, all
the same;way. % The grapes. go ;In at -• the very last,"
' and : the; bag or pan ought to ■be ready before * they
■■■■--.•; .---...-:■-: ..'■..- ~ ■. .- •- .. . :.-• '.'
THE SAN FRANCISCO CALL, SUNDAY, NOVEMBER 3, 1912.
:/'"■'-•//■'■■'*./■ : '-',. A. C. Jochmus, Pacific Grove
Many :of j the * Jellies found iin . the shops .are made
with glucose ', syrup*. cane sugar,: gelatin, artificial /
flavorings and colors and ; extracts made by boiling
the refuse of 'canning establishments. Jams like
/ wise ~ are % largely fictitious, -being", made /with glu- *
cose/syrup,;flavorings,; colorings, various kinds of ;;
~: seeds and • nearly tasteless j vegetable tissues, such
as summer-squash:; and c boiled white ■-£ turnips.
Knowing this;*; how much more satisfaction comes /
'*i to us after the : heat of a hot kitchen ' and the . labor ;
of Jelly ; making ;to realize that ? our home made
Jelly made up . only of pure, healthful ingre
* dients. /: ;/ / ,'-".*„*' *' .■■ \ -
v'-'.Selection• and Handling of Fruit for Jelly t**
Making— / acid * fruit v is -• the most ," suitable \t or .-."--
Jelly £ making, ; though in ; some of ; the acid ,; fruits,
the strawberry, for example, the; quantity; of ■>; the /;
' Jelly making;substance* is ;so fsmall that; It is diffi
-cult to make Jelly with this fruit. If, • however,
some ; currant;: juice •■* be/ added >to / the * strawberry
- juice, a pleasant \i Jelly will ;be'.* the ; result; ; yet, ;of
course, the flavor of the strawberry will be modi
fied. Here is a list; of the most desirable fruits for ;:
; jelly making. The best.:' are >-• given first: h Currant,
crab apple/apple;*- quince, i grape, blackberry, rasp- »,,
berry, peach, m Apples" make J a very mild ; jelly • and //*
it may be *flavored with <* fruits, flowers *or spices, c
: If ;.the apples are acid it is not advisable to use ,
any flavor. i*. -;;■".:;-:..
Juicy fruits, such ;as L currants, raspberries,, etc.. ;
should not be gathered after, a rain, for they will
have ; absorbed so much water as to make it diffi
cult, without /excessive boiling, to get I ; the Juice ■
to Jelly. If i berries are; sandy or \ dusty it will be ,r
necessary to wash them, but the work should |be./
': done; very quickly, so that the j fruit -.may? not ab
sorb - much * water. *; Large ** fruits, '*- sueh *'• as.; apples,
peaches» and * pears, must ?be boiled •In water until .--*
* soft. The strained liquid will contain the ; flavor
ing matter and pectin. It : requires more work and /
skill /to « make Jellies from /•■< the fruits to which t
i water must be added , than >, from V; the Juicy fruits..
If the Juicy I fruits - are gathered at * the : proper j time
: : one may be nearly sure that they contain the right
; proportion of water. If .gathered after* a rain -the
fruit must be boiled a little longer, that the super- ; ;
fluous water may pass off lin steam. In the case of
? the } large * fruits * fair estimate jls three * quarts *of
strained Juice from eight quarts of ■ fruit and about "--..
four t quarts of water. If the quantity of .juice is , ,
greater than this it should be boiled down to
"-' three * : quarts;/-Apples,*. will ;? always«s require t- ■ four
; quarts water to eight! quarts of fruit, but juicy,..;
peaches and plums ; will require only three or three .r
! and a half : quarts."/ The ; jelly will be £ clearer and r ,
: finer ;if a the fruit '» is simmered % gently and not "
; stirred V during the cooking. It is j always »best%, to ;;
: strain the juice first through.; a cheese cloth "and
without * pressure. ;': If the cloth "is? double the juice
will be » quite clear. When a/ very clear "? jelly is Xs,
desired the strained Juice should pass through a -I
5 flannel or felt bag. The 5 juice may be pressed from •
' the fruit left and ; used lin marmalade *or for ! a
second quality jelly. To make J jelly that will not
crystalize * (candy ) > the '3 right « proportion *of sugar 3
must be added to the fruit juice. If the fruit con- '■•■/-■
' tains* a? high I percentage" of sugar the quantity* of y :;■■
; added sugar should be a little less than the quan- : /
'•• tity ;of * fruit ;• juice. That is to say in \ a season! where ■■-.
there has been a great deal of heat and sunshine ;;
cthere? will be more sugar in the fruit than in a ;;
- cold, wet 5 season; \ consequently one | pint • of ) currant
juice will'? require but l, three-quarters lof i a pint of r ;
>sugar. f But! in a cold, wet season the pint of sugar
i must be 1 measured*generously. / . ' , - ,*'
Care of the Hands in Jelly Making —When
■ '.- ; ■■■.■■.■■■.- ,;.-■:..,:. . ;■-. ;,- ''. - .■•: : ;;';•; ■- -;;;-.-:-:-- ■•-•-
are ; added. / Boil the ! puddlnjr t****;^™** 9 ' an °
serve with the richest possible wine sauce.
"orane Mousse— two cups of thick cream add
thr^tabfesp^^ sugar, one teaspoon of vanlUa
extract- and Tone cup of • grape juice, v Beat i all wwn
an egg beater put Into a closely*covered mold and
pack In broken ice and rock salt for fully two
hours, i// •:./."." ' ';-;;-/*-;■: /; "7rc:> _..„«.
- Grape! Water Ice—One quart of water, two cup
of grapes and one .pound of sugar. Boil the water
and the sugar together for; eight, minutes, ™P
the ? grapes f and/ add ; the ; pulp ; and skins to the
syrup, then; press . through a sieve - being, careful
not to .mash the ; seeds. When cold, turn into a
freezer and-freeze. . ",;:":-; * . , ■
Grape Sauce— cup /of sugar, one cup or-.
grapejuice. one tablespoon of; orange or lemon
Juice and* three tablespoons ..''water.. Boil all
together uhtiLlt forms a syrup, vServe ho * ■°*;£ 0
Grape * Surprise—Two " tablespoons of ' Powdered
gelatin? one cup,of grapes, one of sugar a half a.cup
of-powdered sugar/ grated and strained Juice
of one lemon and two; and «a half cups of grape .
juice... Put the gelatin into a « saucepan \ and + add
the grapes and lemon juice and the fugar; then
dissolve and add the lemon rind and the powdered
sugar. -When beginning -to :■ set, add.the u -grapes,
skinned and ; seed Pour into a wet mold. Turn
out when set and serve with the grapes, around it.
Grape Jam—Separate the skin from the pulp> of
the grapes, keeping them in separate dishes, rut
the i pulp; iri the preserving kettle with teacup ;of
water. — When . thoroughly ;-heated,/run ; the grapes
through a colander- to separate w them from the
seeds; then put in the skins with them and weigh.
To : each pound * of: fruit add % three-quarters uof a
pound of sugar and add merely enough water to
keep; from burning. This is a delicious jam and
worth trouble. - i'la >,„♦
Spiced Grapes—Choose; grapes : full . colored, out
not too ripeblack and white ones in • equaLquan- .
titles. Wash/ the clusters well, then clip off
the t sound I grapes in . little . clusters, leaving shqrt
stems as possible without breaking the- skin. Pack
the .clusters *in a■; glass Jar * in: inch ; thick layers,
alternating the black and white. s Cover each layer
with granulated sugar, well shaken down and
strew it thickly over the top with cloves, ginger,
nutmeg, dried orange peel } and "dried; lemon peel,
powdered and well mixed in \ equal quantities. An
ounce of each Is enough < for; a half gallon jar.
When the jar is full, cover the * grapes with " good ■;
brandy or whisky, let It stand for eight hours and
fill up again. The fruit will absorb' about half the
first filling. Lay wax paper over the top and screw
on the lid./;,. /.. ; : -'"-/- ; _/ v
BAKED QUAIL
L.J. Cook, 2212 Sutter Street, San Francisco
Procure one dozen quail, two loaves baker's milk
bread, 5 cents' worth beef' suet. Cut the ; bread In
slices one-quarter Inch thick, toast in oven quite
dry,- break £up I quite I fine; | chop i the suet very fine,
add two teaspoons salt, one of pepper, one and a
half or ;: two ;of sage; then ;' pour on boiling hot ,
water and mix thoroughly, rather soft, and when it
is: a little * cool add two i well beaten eggs; fill the
quail with this dressing. If some is left,* put it in
the •-' corner *of> a 7 granite ware .; dripping - pan * and '
pack in the quail. Take a white cloth large enough
to cover the pan, wet In cold water, and cover with
flour and lay it over quail and the extra dressing.
Put in a ; hot f oven, but not too hot/let It cook one
and a half hours, basting often. When cooked
tender/take off cloth and I burn and serve „ the
quail hot '-..>-' - . "•" /;:"J;1- ; *^' ;; /-';'"'";' •'■■'■■
JELLIES AND JAMS
ing .the Jelly use; the flour sifter, and In this way
the stain. from.the berries or fruits does not stain
the I hands as '- in the \ old way. /■ In case a ; clearer
jelly, is desired, tie a piece >of : cheese.; cloth on the
sifter. /:./' ■■/;:■; •--'-.■.: '/',,; ,
Heat rubbers for fruit jars to prevent unpleasant
taste. * ..:"-", ';*-' ■ *-■ *?4gSyS^^"aLlMil?.iia*)Bß
. '.#;/. * ■• »-.
■ : OLD TIME RECIPES
Mrs. B. K. Smith, 2731 Grant Street, Berkeley
Grape v. Pickles—Take: : ripe grapes*, y remove all
imperfect.»-'.- or •*•"' broken.-'. ones; /:• divide . the large
punches,; as -they;- will pack more closely; put an
a large - earthen ; Jar; a. layer of grapes then. a . layer :
of leaves ; (the tannin in the "leaves helps to pre
serve the firmness of the ; grapes). Muscats are
best. /To four quarts vinegar take two pints white
sugar, one; ounce v cinnamon ; and one-half ounce :
cloves; let the " vinegar, * sugar and spices ; all; boll :
together | a few moments and let, cool. When " quite
cold, pour over ; ; the: grapes. ?By so doing you avoid
cracking the < grapes and they retain their natural
form and; color to the last. / /
; Fruit Cake* Without Eggs—One ; and a half cups
one-half "cup ; lard--one cup sour 'milk, two
and a half "cups",flour (perhaps a 'little! more), -all
kinds of spices," one tablespoon Jelly dissolved in a
little ; water, > one;> teaspoon j soda, - one - cup seeded
raisins, a little salt, one cup dried apples soaked
over t night ;: in water; ■ drain and "chop - * flne with
fruit. ■*Mix and pour In a long bread pan. Bake
till done.
Brown - Bread—Two cups sweet milk or water,
one cup - of; sour milk, two < cups *. of cornmeal, one
cup of < flour, "'one cup molasses, one teaspoon;salt
one teaspoon soda. -I -always >-, use hot water '•>in
stead :of the milk. Have at; real hot i and stir Into
the. meal. Mix all together. Bake or steam till'
done. £ h *"'/. / •;■:•.-,.-./... ■ - .-.-, -■..
/- Suet * Pudding—One cup chopped . .suet, one-half
cup molasses (black strap), one-half; cup raisins,
two-thirds, cup sour milk, one teaspoon -soda,' a
little salt. Stir in flour quite thick, put in two cans
(one quart cans) and boll one hour. ■ > ■/?..,■*<:
■*: Sauce , for Above—One; cup : sugar., one; tablespoon
flour, butter size of ; walnut. pinch of ; salt Mix
thoroughly"- and > pour ~ over 1 this: One pint boiling
water: add vinegar ;to "suit i the • taste. *
Doughnuts—Two eggs, one cup ; milk, v two
tablespoons lard (melted), one-third teaspoon salt,
one-half teaspoon spices, one cup .'sugar,, about
four cups flour; If -i sweet milk is used, addv one
teaspoon -baking powder, if sour milk one-half
teaspoon" soda. Roll; thin. Fry" In lard -
f: Cookie*—One cup - sugar, one-half ' cup butter •or
lard, one-half-;. cup ; sour milk, one-half ; teaspoon
soda, add % flavoring ? and' just flour; enough to roll
withoutimuch molding No ; eggs are ;required.;so'
don t;imagine I left them out. ; These are nice if
grated :or prepared 1 * cocoanut Is,added.:''•••-"■ -•
/-r. Ginger: Snaps—One cup molasses, one cup brown
sugar,/one cup J melted lard;* two? large spoons of
ginger;/ two teaspoons of /alum/dissolved in hot
water, one teaspoon : salt, five teaspoons soda" Mix
with flour to form a stiff batter. Roll thin and
bake in a quick oven. ana
/Pop*Overs—One! quart flour, ■< two and a half tea
spoons t baking powder.'* one teaspoon salt Sift all
together j thoroughly/: then add» enough sweet -ilik
to make a --- batter (just a little stiffer than cake
attr)dropn g * m P ans - he less you stir them
the lighter they will be. tnem
The San Francisco Sunday Call
*"; . T"~
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