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THE SAN FRANCISCO CALL, SUNDAY, NOVEMBER 17, 1912.
From the Piemakers' Realm
'.;:- Mrs. J. G.Sncier, Hammond Lumber Company, Eureka .
Pineapple Pie—No. 1. —One cup sugar, half cup
butter, one cup sweet cream, five eggs, one Pine
apple or can; cream butter and Kugar together; add
beaten vniks. then pineapple end cream; lastly fold
beaten whites in lightly; under crust only.
Pineapple Pie —No. 2— Chop half tan pineapple:
beat to a cream one cup powdered sugar and half
cup butter, and add the yolks of two eggs, well
beaten. Last, add the whites of eggs beaten to a
stiff froth and mix very lightly. Turn Into a pie
plate and bake with under crust only.
Banann Pie—One pint milk, three ee-gs. well
beaten, half cup sugar, two bananas mashed fine,
and put throagh a colander; mix well and bake in
one crust; make meringue of white of one egg and
two tHhlefpr-'ons of powdered sugar; flavor; pour
over pie when baked and return to oven to brown.
Baspherry (ream Pie —Take one our: raspberries.
not too ripe, one cup sugar, one tablespoon flour
Pcannt Cake—Put a layer cake together with a
filling made by creaming half a cup of peanut but
ter and half a cup pounded sugar, to which add a
half cup of whipped cream.
Sour Beef (German stylet—Take four pounds of
beef from the lower round; put into deep dish with
a mixture of one part vinegar and two parts water;
add a little salt, a bay leaf, a large onion cut Into
slices and a teaspoon of mixed spices. Let it stand
in a cool place four days; turn once a day and keep
covered; when ready to use, brown meat on both
sides in a granite pan; add the liquor strained and
cook for three or four hours. The gravy may be
thickened with flour.
Apples a la Manhattan —Peel and core good, tart
apples; bake with half cup of sugar and half cup
of water; make a syrup of one cup of water, half
cup of sugar and the juice of half a lemon; add two
tablespoons of chopped raisins, two tablespoons of
chopped candied cherries and two tablespoons of
blanched almonds and cook slowly for half an hour.
Place the apples in individual glass dishes and
cover with ti\e cooked sweets and syrup; serve with
Banana* a la Cltrona —Remove skins from four
large, plump bananas, not too ripe; divide into
How to Can Mussels—Clean the outsides of the
mussels with a stiff bristled brush, rinse them In
a clean water and put them into a large, close
covered kettle with a little water —one cup to each
gallon of mussels. Put the kettle on the stove
and boil 1G minutes or until the top shells have
opened. Pour out the liquor that has collected in
the bottom of the kettle and set it aside in a
separate dish. Shuck the mussels, rejecting the
"beards" or horny tufts. Filter the liquor through
a fine meshed cloth. Then pack the "meats" in
pint or half pint jars of the ordinary household
type. To each quart of filtered liquor add one
heaping teaspoon of salt. Bring the liquor to a
boil, pour it over the "meats," filling the Jars to
the brim, and quickly clamp or screw on the lids.
Place the jars in a wash boiler containing water
and boil a half hour. Then remove the jars.
THE SAN FRANCISCO CALL, SUNDAY, NOVEMBER 17, 1912.
The President's Fruit Cake (by request)— One
of butter, one pound of sugar, one
pound of flour (browned and sifted), twelve
eggs (beaten separately), five pounds seeded
raisins, one and a half pounds of shredded
citron peel, one glass grape jelly, two teaspoons
melted chocolate, one pound crystallized cherries,
one pound crystallized diced pineapple, one pound
blanched almonds (cut fine), one pound shelled
pecans (cut small), one tablespoon powdered cin
namon, one scant tablespoon grated nutmeg, one
half tablespoon of allspice, one scant teaspoon
powdered cloves, one glass grape juice, two tea
spoons rosewater. Soak the almonds over night
In the rosewater and the fruit In the grape juice
for same length of time. Cream butter and sugar
thoroughly, add the well beaten yolks of the eggs,
then the spices, grape jelly and chocolate. Next
add the beaten whites of the eggs and part of the
flour. Roll the fruit in the rest of the flour,
mixing into the cake small quantities at a time.
Add the nuts last. Bake or steam the cake from
four to six hours in small or large molds. If
steamed, dry off in a slow oven for one hour.
Pork Cake—One pound pork, chopped very fine;
pour on one pint boiling water, two and a half
cups brown sugar, one cup molasses, one table
spoon soda, two tablespoons cream of tartar, one
pound raisins, cinnamon and cloves to taste. Flour
sufficient to stiffen batter.
Dried Apple Cake—Three cups dried apples,
Raspberries With Frothed Cream—Select Arm
berries, wash them well and place them jn the Ice
box to chill thoroughly. When ready to serve,
dust them with powdered sugar and serve with
them a pitcher of cream whipped just enough to
be thick without stiffening.
Poached Eggs With Cheese—Have ready five
rounds of nicely toasted bread. They should not
be too thin. Melt two level teaspoons of butter,
add two tablespoons flour and a teaspoon of salt,
and cook until frothy. Then add gradually three
quarters cup strained tomato pulp to which one
eighth teaspoon Boda has been added and a half
cup rich milk or cream. Dip the edges of the
toast rounds in this then pour the remainder over
the toast and place on each an egg carefully
poached in boiling salted water. Sprinkle each
egg with grated cheese, set in the oven a moment
or two until the cheese is melted and serve at
once before the cheese stiffens.
Burnt Almond Omelet—Place in a frying pan one
and a half cups of granulated sugar and stand
over a moderate fire. Stir with a metai spoon.
The sugar, as it heats, will first become lumpy,
after which it will slowly melt. As it dissolves
it will turn amber in color, then gradually darken.
Do not allow it to deepen to more than the shade
of moderately strong coffee. Stir often: when
reduced to a clear syrup pour In quickly three
THE WAY TO PREPARE AND SERVE ALLIGATOR PEARS
Mrs, Charles L. Keeffe, 1514 Alice Street, Oakland
Three alligator pears, two small tomatoes, one
half onion, one rattail chill, salt to taste. Peil
pears and remove large seed from center by cut
ting pear across the center. Peel tomatoes by
plunging into boiling water; let cool and then
chop very fine. With pears, onions and chili and
SEE INSTRUCTIONS AT THE BOTTOM OF THE PRECEDING PAGE
Awarded a Silver Jelly Spoon
SWEETS AND ENTREES
Mrs. Minnie Ross, R. F. D. 2, Petaluma
TWO FISH RECIPES
A. C. Jochmus, Pacific Grove
A VARIETY OF CAKES
Mrs. W". A. Wheeler, 650 Castro Street, San Francisee
DAINTIES FOR LUNCHEON
A. C. Jochmus, Pacific Grove
ana two eggs, reserving the white for frosting; mix
together and bake In a rich lower crust only: bake
until thoroughly done, then have, the whites
whipped stiff with a teaspoon of sugar, spread over
the pie and set in oven until a rich brown.
Potato Pie —Half cup warm mashed potatoes,
third cup of butter, one cup sugar, yolks of two
eggs; flavor with nutmeg; beat all together thor
oughly and bake in a lower crust; beat the whites
Btlff with a tablespoon of white sugar and return
to the oyen to brown.
Sour Cream Pie —One large cup sour cream, one
large cup chopped raisins, one tablespoon flou'\ half
teaspoon cinnamon and nutmeg, two tablespoons
sugar, soda the size of a bean; bake in two crusts.
Amber Pie —One cup sugar, two teaspoons melted
butter, one teaspoon flour, yolks of four eggs, half
teaspoon cinnamon, cloves, half cup chopped rais
ins, one cup sour milk, two tablespoons vinegar.
eighths by cutting lengthwise, first into halves,
then quarters, then eighths; lay Into a buttered
baking dish, sprinkle over a little cinnamon and
leanon juice; put two tablespoons of cornstarch into
a saucepan with two-thirds cup of sugar, few
grains salt; mix, and, stirring constantly, add one
cup boiling water; pour sauce over bananas and
bake until bananas look clear. Very good as an
Orange Marmalade —Slice the oranges thin, and
to one pound of orange add three pints water; let.
stand 24 hours, then boll one hour; let stand again
24 hours, then add the juice of three lemons and
rinds boiled till tender and chopped fine; add to
one pound of the mixture one pound of sugar and
boil one hour.
Plum Pudding—One and a half cups each grated
bread, very finely chopped suet, raisins, currants
(washed and picked) and coffee sugar; half cup
each of citron, milk, orange and lemon peel, four
eggs, two cups flour, one teaspoon baking powder,
one teaspoon cinnamon, cloves and nutmeg, mix all
the ingredients together in a large bowl, put in
well buttered molds; set in pan of boiling water to
reach half wav up the sides of the molds; boll three
and a half to'four hours. Will keep all winter.
Thus put up, the mussels will keep many months,
preserving their natural flavor.—From the Gov
ernment Bureau of Fisheries.
Baked Bass With Tomatoes—Select a large black
bass clean the head and let it remain. Slice four
good sized tomatoes and cut each slice in half.
Make a plain bread dressing; rub the fish slightly
inside with salt and soft butter, and place the
dressing and tomatoes in alternate layers until
the fish is well stuffed. Bind with tape or narrow
strips of soft muslin, lard with strips of salt pork,
lay In a baking dish, add a cup of hot water and
a tablespoon of melted butter. Baste often. In
about 20 minutes take from oven and carefully
remove the tape. Cover the fish with a thin layer
of sliced tomatoes, season with salt and bits of
butter and sprinkle with grated cheass. Bake
until tomatoes are done and the cheese brown,
then remove platter.
soaked over mglu, «.,<»,,,. i fine and simmered two
hours in molasses, two eggs, one cup sugar, one
cup sweet milk, two-thirds cup butter, one-half
teaspoon soda. Spice to suit taste.
Marble Cake—Light part: One and a half cups
white sugar, one-half cup butter, one-half cup
sweet milk, two and a half cups flour, one-half
teaspoon soda, one teaspoon cream of tartar, whites
of four eggs. Dark part—One cup brown sugar,
one-quarter cup molasses, one-half cup butter, one
half cup sweet milk, two and a half cups flour, one
half teaspoon soda, one teaspoon cream of tartar,
yolks of £our eggs. Season to taste.
Lady Baltimore Cake—(By request)— Cream
together a cup of butter and two cups of fine
white sugar; sift three and a half cups flour several
times. After having added two teaspoons cream
of tartar beat into the creamed sugar and butter,
the whites of six eggs beaten stiff and a teaspoon
of rosewater and one of vanilla. Then add the
sifted flour, beating hard. At the last add a cup
of sweet milk in which a teaspoon of soda has
been dissolved. Bake in large, round tins and
when cool fill between the layers with the follow
ing mixture: Melt in a cup of boiling water three
cups of fine white sugar; to this add the whites of
four eggs whipped stiff. Then add a cup of finely
chopped raisins, a cup of grated almonds and
pecan nuts and the inside of eight figs. Beat all
together thoroughly and All between layers of the
cake, with a thin Icing over the top and sides.
quarters of a cupful of boiling water. Be careful
that the syrup does not spatter on hands and
face or it will cause a very painful burn. Draw
a little to one side and let cook slowly until it is
a thick syrup, then keep hot. Separate the yolks
and whites of five eggs. To the whites add a
pinch of salt and beat to a stiff, dry froth. Beat
the yolks until very light and thick, then add
five tablespoons of the syrup. Sprinkle this over
the whites, mixing together very lightly. In the
frying pan melt one tablespoon of butter and in It
cook two tablespoons of chopped almonds until
lightly colored. Pour in the egg mixture and cook
very slowly without any stirring, turning occa
sionally that the bottom may color evenly. When
well set sprinkle the top with two tablespoons
more of almond and place in a hot oven long
enough to dry off the top. Turn out carefully and
pour the remainder of tne syrup over the omelet,
sending immediately to the table.
Grape Fruit "With Lettuce- —For the grapefruit
and lettuce salad take sections of grapefruit,
place on crisp lettuce leaves and serve with a
Whole Wheat Muffins-—Sift a cup and a half of
whole wheat flour with a half level tablespoon of
soda and the same of salt. Add a scant cup of
thick, sour milk, two tablespoons of molasses and
a well beaten egg. Bake in a moderate oven.
salt to taste. Put seed of pear on top of mixture
until ready to serve, otherwise it will turn black.
Serve on crisp lettuce leaves.
Another way to serve: Remove seed by cutting
pear across center and in each half put a teaspoon
of French dressing and serve on small dish with
chipped ice. Eat with pork.
THE SAN FRANCISCO CALL, SUNDAY. NOiVEMBERJZI-I^i
A. C. Jochmus, Pacifle Grove
Conserved Rose Leaves—Cut the blossoms when
In full bloom, pull out the petals, spread on a
tray to prevent mildew. Continue cutting them
off and spreading in this manner until you have
enough for a jar. Make up only a small quantity
at a time. Then put the leaves In a porcelain
lined kettle with just enough water to cover them;
put the lid on and let cook slowly until tender,
when the sugar Is added and boiled gently until
it forms a syrup. The conserve is then poured
into jars and sealed. These make attractive
decorations for icings and candies, and a spoonful
placed on top of the whipped cream on coffee,
chocolate or saucers of dessert gives a delicate
finishing touch. These leaves are also a delightful
addition to cake batter, pudding sauces and mince
meat. They may also be served In tiny cups on
Conserved Violets—Prepare a thick syrup of
sugar and water, then drop the violet blossoms
into It, heat thoroughly and remove from the
syrup; spread on platters and dry In the sunshine:
pack in glass jars between layers of sugar and
Citron Conserve—Peel the citron melons, slice
and cut Into small pieces; cover with weak salt
water and stand over night: then soak in cold
water several hours; put over the fire and boil in
water, to which a pinch of alum has been added,
until clear; drain, and when perfectly cold to each
pint of the melon add one of sugar and sufficient
water to moisten It well, also a few sticks of
ginger; return to the fire and cook very slowly
for two hours, when most of the sugar will have
candled; pack in jars and cover with the remain
ing syrun. This syrup is delicious added to mince
meat. If the dry conserve Is wished, place on
platters and stand In the sunshine. When dried
off, pack between layers of sugar.
Conserved Ginger—Make a syrup of two cups of
sugar and one of water; when It boils, skim well.
Cut one-fourth pound of ginger root Into small
pieces, boll In water for one hour, drain, cover with
some of the syrup and boil slowly for one and a
half hours. Take uo, drain, and when cold dust
with sugar, dip again into syrup, cool, roll well
in sugar and pack In jars with sugar sprinkled
between the layers.
Pineapnle Conserve—Should be made of the
sugarloaf pineapples. Peel, remove the eyes with
a sharp knife and cut into thick slices, up and
down, instead of across, In order not to use the
hard core; scald In clear water until tender, then
add two-thirds sugar to the water in which it
was scalded, return to the fire, and when the
swup Is cooked down thick add the fruit and
cook one hour; pack in jars and cover with the
syrup. When ready to use, If preferred dry, drain
and roll In granulated sugar.
Conserved Orange and Lemon Peels—Remove the
oith from the peel, cutting into strips, and soak
in cold water over night. Then scald In several
waters to remove the bitter taste; when tender,
drain and cool. Make a thick boiled sugar syrun
and flavor with orange or lemon, put in peel, cook
slowly for SO minutes, place In small glasses and
pour the syrup over them, or cook it till It will
crystallize the peel when poured over it.
Conserved Cherries—Remove the seeds by hand
(carefully) in order not to disfigure or break
them. Only perfect fruit should be used. Scald
until tender, drain and return to a thick syrup
made of one-third juice and water and two-thirds
sugar, cook slowly for an hour, placing an asbestos
mat under the kettle so It will not require stirring
THE SAN FRANCISCO CALL, SUNDAY, NOVEMBER 17, 1912.
HOT BREADS MADE WITH YEAST
Mrs. Marie Wright, 1378 Pacific Avenue, San Francisco
Breakfast Bolls—Mix together three-quarters of
a cup of mixed lard*and butter melted with one
quart of milk, slightly warmed. Add two table
spoons of white sugar, a teaspoon of salt and half
of a yeast cake dissolved In warm water; stir in
enough flour to make a soft dough, work all
together well and set to rise at night. In the
morning knead thoroughly and make up Into rolls;
set these closely together In a tin —It should be a
round tin to be "like mother used to ma.cc. ' Let
them rise to twice their original bulk and bake in
a steady oven.
Raised Apple Biscuit—Scald a cup of milk, put
in a tablespoon of butter and set aside until luke
warm. Add a tablespoon of sugar and half of a
yeast cake dissolved In warm water. Sift teaspoon
of salt in a cup of flour and stir the liquid into
this. Beat into a batter and set aside to rise. At
the end of four hours add to a cup of apples, pared
and grated, and another cup of flour, through
which a half teaspoon of baking soda has been
twice sifted. Let this rise an hour in a warm
place, then form into round, flat cakes, put them
close together in a pan.- let them rise to twice their
bulk and bake In a staady oven. Split while hot
and eat with butter and sugar.
Mother's Muffins—Melt a tablespoon of butter
and one of lard and put with a quart of milk.
Add two beaten eggs and half of a compressed
yeast cake dissolved in warm water. Stir in flour
to make a rather stiff batter and a teaspoon of
To Clean—Cut a good sized solid raw potato in
two, dip the flat surface in powdered brick dust
and rub the knife blades. Stains and rust will
disappear. One of the best substances for cleaning
knives and forks is charcoal reduced to a fine
powder and applied In the same manner as brick
dust Is used.
Water lime is also used for this purpose. Have
a box with a partition and keep the lime In one
part and the cloths In the other. Wet a small
cloth a little and dip It in the lime, and after
the articles are well washed and wiped rub them
until the spots are removed. Then take a larger
dry cloth, dip it In the lime and rub the articles
until polished to suit. Wipe off the dust from the
knives and forks with a dry cloth and they are
ready to put away.
To Preserve Knives From Rust—Never wrap
them in woolen cloths. When they are not to be
used for some time have them made bright and
perfectly dry, then take a soft rag and,rub each
blade with dry wood ashes. Wrap them closely
Raw Meat Frlcadels —Cut up one pound of beef
or veal In small squares, also a good sized onion;
put together in hot lard and fry; add pepper and
salt and a bay leaf, and a little cloves and allspice,
one tablespoon of chill powder and a medium sized
Irish potato (grated) and sufficient water; let boil
until the meat is done; a small potato may be add
ed, and a little vinegar. If liked: before serving, a
piece of fresh butter over it will Improve it. This
can also be made of leftover meats.
Spanish Chill Mustard —Take three tablespoons
of mustard, one tablespoon of sugar, one egg (not
separated). Into this mix one cup of vinegar and
three tablespoons of chill powder; put In a ves
sel containing hot water; stir constantly until
CONSERVED FRUITS AND FLOWERS
and to prevent from sticking or scorching; pour
into gla*s jars, cover with the syrup and seal, or
drain from the syrup and place on platters, cover
with sugar and stand in the sunshine. The fol
lowing day moisten with syrup, again a rom with
sugar and the third day pack into jais between
Plum Conserve— -Take eight pounds of small blue
plums, two and a half of seeded raisins and t' iree
large oranges that have been seeded a nd -, c .^ o
fine, using the skins of two of them. Mix well
together, add one pint of water and cook slowly
for one hour; place in sealed jars until ready ror
use. This Is excellent to serve with cold meats,
and a spoonful of It on puddings and ice cream
will impart a richness which Is most pleasing.
* * *
Alice Nielsen, 3315 Linden street. Oakland
Egg Lemonade—Half an egg, one tablespoon
sugar, one tablespoon lemon juice, one-half cup cold
water, one tablespoon sherry (if you like). Beat
the egg; add the sugar and lemon juice; add water
and stir till smooth. Strain and serve.
Apple "Water —One apple, one cup boiling water,
lemon juice to taste, one tablespoon sugar; add the
boiling water to the sliced apple and mash with
the sugar; let stand till cold, strain and add lemon
juice. Serve cold.
Ginger Tea —One tablespoon molasses, half tea
spoon ginger, half cup boiling water, half cup
milk; mix the molasses with the ginger; pour on
gradually the boiling water; boil one minute; add
the milk. When heated thoroughly (do not boll>.
serve. If wished it can be chilled and then served.
Lemon Whey—Third cup hot milk, two-thirds
teaspoon sugar, one teaspoon lemon juice; heat the
milk In a small saucepan over hot water; add the
lemon juice; cook without stirring until it separ
ates, then add the sugar. Serve hot or cold. Gar
nish with a small piece of lemon. Wine can be
substituted for the lemon juice If preferred.
Fruit Eggnog—One egg, one tablespoon sugar,
one cup milk, one tablespoon orange juice. Beat
the yolk of the egg; add the sugar and a speck of
salt if you wish; beat until it is creamy; add the
milk and fruit juice; fold in the beaten white of
the egg and sprinkle with a little cinnamon or nut
meg. Serve at once. Wine or brandy can be sub
stituted for the orange juice.
Bran Biscuits—Half cup wheat bran, half cup
graham flour, one and a half teaspoons baking
powder, one teaspoon melted butter, third teaspoon
salt; enough liquid to make a drop biscuit. Have
it rather moist; bake in a hot oven.
Oatmeal Macaroons —Two and a half cups rolled
oats, one cup sugar, half teaspoon salt, one tea
spoon baking powder, two eggs. Mix dry ingred
ients; add melted butter, then beaten eggs; shape
In the bowl of a teaspoon, drop on greased pans
and bake In a moderate oven.
* * *
Mrs. E. E. Mchols, 2500 Milvia street, Berkeley.
To open a tight can, if the lid can not be easily
removed, roll It with your foot on the floor about
three rolls and note the wonderful effect.
Cut new cake with a knife wrapped in paper and
see how nicely it slices.
If the belt of the machine has become loose and
you want to run the machine at once, try putting
a few drops of machine oil on the belt.
salt. Set to rise over night and in the morning
turn into muffin tins. Let them rise 20 rninute3 In a
warm place and bake.
Egg Muffins —Beat the yolks and whites of three
eggs separately and very stiff; add three cups of
milk and a quart of flour; beat very ha.rd and bake
in greased and warmed muffin tins.
Home Muffins —Make a batter of four cups of
milk, two tablespoons of sugar and one of butter,
a teaspoon of salt, half of a yeast cake dissolved
in warm water. Hour enough to make a stiff batter.
Let this rise over night. In the morning whip In
four eggs; bake about 20 minutes.
The Old Fashioned Pancake—Raised Huekwhcat
Cakes —To four cups of buckwheat Hour add one
cup of cornmeal and a teaspoon of salt, two table
spoons of thick moiasses, half of a yeast cake, dis
solved, and warm water enough to make a thin
batter. After beating it thoroughly set in warm
place over night. Sometimes the batter has the
least sour taste in the morning, which can be
remedied by the addition of a pinch of soda dis
solved in hot water.
A Famous Southern Recipe—Beaten Biscuit*—
Work a tablespoon of lard into three cups of flour
to which has been added a scant teaspoon of salt-
Stir into this milk and water in equal parts T&
make a stiff dough—as stiff as can be handle*
Lay this on a block of wood and beat steadily la
minutes with a rollingpin or with the flat side of
a hatchet. Cut Into round cakes, prick on top and
bake In a rather quick oven.
TAKING CARE OF THE KNIVES
A. C. Jochmus, Pacific Grove
in brown paper and lay them in a drawer or
closet. A set of elegant knives, used only on
great occasions, were kept in this way for ovev.' M>o
years without a spot of rust.
Knife Handles (Ivory), to Prevent Being Cracked.
Never let knife blades stand in hot water, as is
sometimes done to make them wash easily. The
heat expands the steel, which runs up into the
handle a little way, and this cracks the Ivory.
Knife handles should never lie in water. A hand
some knife, or one used for cooking, is soon spoiled
in this way.
To Fasten Loose Knife Handles —The best
cement for this purpose consists of one pound of
colophony (purchasable at the druggist's) and
eight ounces of sulphur, which are to he melted
together and either kept in bars or reduced to
powder. One part of the powder is to be mixed
with a half part of iron filings, fine sand or brick
dust, and the cavity of the handle is then to be
filled with this mixture. The stem of the knife or
fork is then firmly inserted and kept in position
until the cement hardens.
HOW TO USE MEAT
A. C. Jochmus, Pacific Grove, Cal.
thick; when cold add a tablespoon of olive oil and
Cornmeal Pot Pl*;—Cut Into slices (small) about
one pound of pork or chicken (or both), add a little
salt and boil until tender; scald one quart of corn
meal, add salt and four tablespoons of butter; stir
into this a handful of flour and two beaten eggs
and into this pour enough broth to make a batter;
now take a half can of tomatoes, add a little butter
and two tablespoons of chili powder and cook until
well done; add this to the meat and mix well; now
line some plepans with the meal mixture, then put
in the meat, mix into layers as for chicken pie,
bake very slowly, and when nearly done dress over
The San Francisco Sunday Call
SOME TASTY INVALID DISHES
THREE NEW WRINKLES