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THE SAN FRANCISCO CALL. SUNDAY, DECEMBER 8, 1»12.
TO MAKE GOOD CAKE
Mrs. J.J. O'Connell
First attention should be given to tne oven, mak
ing sure that the fire is not too hot and will remain
even until the baking is done. I'nless you have
control of your fire, do not attempt to bake cake
Loaf cake requires less heat than thin cakes, if
the oven is too hot at first or Is suddenly cooleu
while the cake is baking, the cake will be heavy.
Loaf cake should bake as long again as thin cake.
Divide the time of baking into quarters The first
quarter should show a rising with the edges higher
than the center; the second, a continued, even ris
ing, with a slight brown tint; the third, a deeper
brown, and the last a shrinking and settling. If
your cake rises and cracks in the center, you are
using too much flour; when it browns before rising,
the oven is too hot.
Anise Cakes —Beat four eggs very lightly, stit
Into them one and one-half cups sugar, and with
an egg beater whip long and hard. When very
light *3tir in one pint flour sifted twice, with a gen
erous teaspoon of baking powder. Last of all add
five drops of aniseed oil, putting in a drop at a
lime, and beat hard for a minute after each drop
is added. Set aside untouched for eight hours and
drop on floured tins; bake in a quick oven.
Holldtty Cake—Allow one cup raisins to simmei
gently for an hour or more or until perfectly ten
der, then drain until free from water. Bake a twu
layer cake, ice the lower layer with chocolate
frosting, then cover it with cooked raisins. Next
ice the bottom of the second cake and place it upon
the raisin covered first one. Finish by icing the
top and sides of all the cake. When the cake Is
cut there is a jelly like raisin filling between two
layers of chocolate, which holds together without
any trouble. The flavor of the raisin filling may
be varied by adding one tablespoon lemon juice or
twp tablespoons grape juice to the raisins as they
simmer. Chopped pecans or almonds may be added
to them as another variation.
Dark Fruit Cake — One pound each of butter,
sugar, flour, citron and figs, two pounds seedless
raisins, one pound currants, one pound Jordan
almonds (chopped), one tablespoon each of cloves,
nutmeg and mace, finely ground; one glass French
brandy, one glass sherry wine, six eggs. Beat
yolks and whites of eggs separately, cream butter
and sugar, add the egg yolks, then brandy, sherry,
flour and fruit, and lastly fold in the whites of the
eggs. Bake in tireless cooker if possible, or three
hours in a gas oven with slow fire. The most
important thing is the washing of the fruit. This
should be done and the fruit dried the day before
Mocha Cream Cake — One cup sugar and one
quarter cup butter, creamed together; add one-half
cup sweet milk, one and one-half cups flour sifted
well with one and one-half teaspoons baking pow
der; to this add the beaten whites of three eggs.
Bake in two or three layers in a moderate oven.
Filling—One-half cup strong, clear coffee and
one-half cup milk; heat in a double boiler and add
to this two heaping teaspoons flour, one cup sugar
and yolks of four eggs well beaten. Cook like
custard and when thick add two tablespoons butter.
Icing—One cup powdered sugar, white of one egg
and two teaspoons coffee.
Coffee Cake—Cream together one-half cup sugar
and one-half cup butter, add two well beaten eggs
and one cupful molasses; add alternately one cup
cold coffee and three cups flour; stir in one tea
spoon powdered cinnamon and one cup seeded rai
sins and beat well; add two teaspoons baking pow
THE SAN FRANCISCO CALL, SUNDAY, DECEMBER 8, 1912.
Mrs. Marie Wright
It is always best to use stock, as it makes it
more nourishing and stimulating; but good soup
may be made with water and vegetables—split peas
To Clarify Soups—While boiling rapidly take off
as much of the scum as possible and throw in a
small cup of cold water; this will make all remain
ing scum rise. Pass through a strainer and return
to pan. Break an egg, divide yolk and white, whisk
white a little, and crush the shell; put It in a cup
with a little cold water, add to it a cup of hot soup,
mix and pour into the soup; whisk over a gentle
heat till it froths (do not let it boil), draw to a
cool place and stand with lid on for 20 minutes.
Pass through a tammy twice.
Olio Soup—This famous soup is made in the im
perial kitchen. The ingredients and process being
somewhat elaborate, a special room called the "olio
kitchen" is used for its preparation. Take seven
pounds of beef and six pounds of veal and cut them
into small pieces; lay side by side in a deep pan,
and upon this place a thin layer of sliced suet, and
upon the top of that four onions cut In slices. Ove r
the whole is poured just one pint of water. The
pan is placed in the oven and allowed to stand for
two hours. Then it is half filled with water and
allowed to boil gently, the scum being taken off
continually. After two hours more add half a leg
of mutton, half a hare or rabbit, two old chickens
and two old partridges, all cut up, besides celery
and parsley roots, cabbage, turnips and carrots,
also cut in slices. Then the pan is filled to the
brim with water and allowed to boil for Aye hours.
The olio is then Anished. It Is put aside to cool,
so that all the fat forming a crust on the top can
be taken off. The soup then is poured through a
fine wet napkin. Will keep for a few days.
Cream of Barley Soup—Two tablespoons pearl
barley, one quart stock, one tablespoon grated
onion, one-quarter teaspoon celery seed, one bay
leaf, one pint milk, one tablespoon butter, two
tablespoons Aour. Simmer barley and stock two
hours, add seasoning and boil 30 minutes longer.
While doing this make a sauce with milk, Aour and
butter and add to the barley. Strain or not, as
White Soup—One-quarter pound sweet almonds,
three bitter almonds, one head celery, one and one
half pints milk, one-quarter pint cream, one tea
spoon peppercorns, one medium onion, one and one
half pints stock, one teaspoon salt, one ounce but
ter, one ounce Aour. Blanch the almonds and boll
them one hour in the stock with the peppercorns,
onions and celery; rub through a hair sieve with
the back of a wooden spoon, but take out the
almonds. Heat the butter in a saucepan (but do
not brown it), throw in the flour, mix till smooth,
add the milk, and stir; boil a few minutes. Then
add the stock and salt, reheat, put the cream into
the tureen and add it to the soup. Serve at once.
Curry Powder (an East Indian's Recipe) — One
ounce turmeric, one ounce coriander seed, one ounce
cummin seed, one ounce powdered ginger, one ounce
powdered nutmeg, one-half ounce powdered cinna
mon, one ounce powdered mace, one-half ounce
powdered cayenne pepper. Add three tablespoons
rice made very brown and ground to powder. Re
duce all to a fine powder and keep in a well corked
bottle. A teaspoon to a tablespoon will flavor any dish.
Bisque of Oysters—Beard the required number of
oysters into one quart or more of cold Ash stock,
according to the amount required, and let this boll
up gradually, to extract as much as possible of the
oyster Aavor: then strain it on to a white roux
(made by melting two ounces of butter and work
ing it to a smooth paste with two and one-half
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SEE INSTRUCTIONS AT THE BOTTOM OF THE PRECEDING PAGE
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i »84 Bye Street, N. W., Washington, D. C.
der, beat for two minutes and bake in a moderate
oven. . ~„„
Caramel Cake—Cream together one cup butter
and three cups sugar; add alternately one cup
milk and three cups sifted flour: then add one tea
spoon vanilla. Put in the whites of six eggs
whipped to a gtlff froth, and lastly stir in one and
a half teaspoons baking powder. Bake in four
layers. Put together with icing between.
Fig Cake—The whites of six eggs, two cups
sugar, three-quarters cupr butter, one cup milk or
water, one-half cup cornstarch, two cups flour and
three teaspoons baking powder. To one-third of
the batter add one teaspoon each of cinnamon,
cloves or allsoice and one dozen figs cut into small
pieces. Bake* in layers (two white and one dark
one) and spread them %vith the following icme::
The whites of three eggs beaten to a stiff froth,
two level teacups granulated sugar and four table
spoons water. 801 l the sugar and water together
until it will string from the spoon when tested,
then pour it on the whites and beat till cold. One
half pound of blanched almonds pounded to a paste
is a nice addition to the icing. '
Chocolate l.aycr Cake—One cup sugar, one-half
cup butter, two e«rgs. one square chocolate, one
half cup sour milk with one-half teaspoon soda
dissolved in it, one and a half cups flour, one tea
spoon vanilla. Bake in three round tins and put
white frosting between and on top of the layers.
Date Rolls—Sift together two cups flour, one
level teaspoon salt and four level teaspoons baking
powder: mix with three-quarters of a cup of thin.
sweet cream. Turn on to the cake board and roll
half an Inch thick; cut into rounds and lay a spoon
of chopped dates on one side; roll over and press
together. Bake in a quick oven.
# * *
Miss Emma Koehler
Browned Parsnips a la Creme—Boll parsnips like
any other vegetable. When cooked, drain them,
mash, add salt and pepper to taste, then brown in
the skillet two tablespoons of flour; when browned,
add a half tablespoon of butter, then slowly add
one cup milk so it will not thicken all at once, but
form a nice, smooth cream; then mix with the
economical Beef Roast—Buy best part of the
flank of beef (about 30 cents' worth is plenty for a
small family). Have the butcher cut a pocket in
the same as you would have a breast of veal; All
with the same dressing you use for veal and brown
in the oven the same as any other meat. It is as
good a more expensive roast.
Sour Rabbit Fricassee—Thoroughly clean a rabbit,
cut up into medium sized pieces; put this in an
earthen, bowl, cover with half water and half vine
gar; add to this a half lemon (sliced), peel and all;
one onion sliced fine, a couple of bay leaves, cloves,
whole black pepper pounded fine (this may be put
in a cheese cloth bag If preferred), salt to taste.
Now let this stand a day or two so the rabbit gets
thoroughly seasoned, then cook it. Put all the
contents into a porcelain lined or agate ware kettle,
add to this a potato (parboiled), celery and carrot.
The cooking requires careful attention, as the
rabbit is very tender from the vinegar. When
cooked, put meat in a separate kettle. To thicken
gravy, which should have absorbed to the desired
quantity required, take two good tablespoons of
flour and brown, then add. when brown, a table
spoon of half butter and lard, then add the gravy
slowly; stir and cook until desired thickness, then
add gravy to meat.
SOME HINTS FOR THE SOUP MAKER
, 1378 Pacific Avenue, San Francisco
ounces of flour;; add the oyster liquor, with a
squeeze of lemon juice and a tiny pinPh of salt;
let it all just boil up and then add the oysters and
serve with a pluche. If wished richer, a liaison of
two egg yolks and three or four spoons of cream
may be stirred into the soup at the last, just before
adding the oysters.
N. B.—A pluche is a garnish made of herbs, such
as chervil, parsley or tarragon, picked into tiny
sprays and added to the soup raw.
Turtle Soup—Soak some sun dried turtle for 24
hours, simmer in very good stock till tender and
add one-half pint of sherry and the juice of a
lemon (or half, according to quantity). The stock
should be well flavored with vegetables and herbs.
Paleatinc Soup—Two pounds Jerusalem artichokes,
one onion, one small piece celery, two quarts white
stock, one and one-hajf pints milk or cream, one
ounce butter, pepper, salt, lemon juice, yolks of two
eggs. Peel the artichokes and place in cold water
in which some lemon juice has oeen squeezed; this
is to prevent their turning black. Place the arti
chokes, onion and celery in a pan, keeping the lid
on, with the butter till It Is absorbed; do not let
brown. Boil about one hour and rub through a
sieve. If eggs are used they should be beaten well
and put Into the bottom of the tureen and stirred
while the hot soup is poured In.
Battenberg Soup—Cook one calf's foot, three
pounds beef, three carrots, three onions, two cloves,
a piece of celery, parsley and thyme in three and
one-half quarts of water for four hours. Take out
the meat, remove the bones, put the meat (cut up)
back In the soup and set aside until next day.
Skim off the fat, strain the soup and add sufficient
flour and butter to thicken it, the meat, one glass
sherry, one cup hot cream, salt and pepper.
Consomme Rachel-—Mix one cup finely chopped
and cooked chicken with sufficient white stock to
make a paste; season it and cook like a custard in
a pan of water; then cut into squares. Heat one
quart of consomme with a thickening of one ounce
each of flour and butter, and the yolk of an egg
and one-half cup cream; add salt, pepper, the
chicken custard and two tablespoons cooked green
Turtle Soup (Southern Style) — For one turtle
weighing from four to Aye pounds: Kill over night
or very early in the morning and hang up to bleed
several hours. Scald it well and carefully scrape
the outer skin off the shell. Open very carefully,
so as not to break the gall, which must be dis
carded. Break up both shells, as much of the Aavor
remains in them, and put In the pot. Lay aside the
Ans, eggs and most delicate parts of the meat. Put
the rest in a pot with two quarts of water and boil
slowly till the meat drops to pieces. When nearly
done drop in a bunch of parsley and thyme, one
small onion stuck with two cloves and salt and
pepper to taste. Rub together two large table
spoons butter and two of brown flour; stir carefully
in the soup. To give It a Ane color, brown one
tablespoon ->f brown sugar and when sufficiently
browned add a wine glass of water. Of this color
ing put two tablespoons in the soup just before
serving. The parts laid by must be rolled in
browned Aour and fried in butter. Tho flns should
be parboiled and carefully cleaned, taking off the
black skin These must be fried with the other
meat, and all the meat with the eggs must be put
in the soup one hour before it is taken off the Are.
If the turtle has no eggs, boil hard six eggs, cut
them in two and put in the soup just as it is taken
oft the Are. At the same time add Madeira or
sherry wine sufficient to flavor. A spoon of genuine
curry powder adds much to the result.
SOME DINNER DISHES
180S P Street, Sacramento
THE SAN FRANCISCO CALL, SUNDAY, DECEMBER 8, 1912.
SANDWICHES FOR THE SCHOOL CHILDREN'S LUNCH
I find that children do not care for sweets, such
as cake, pie, et€., for the noon lunch. The thing
that appeals and gets them through the afternoon
is the sandwich. First, use homemade bread, cut
thin, and spread with butter. Try not to have the
same kind on two successive days. There is such a
variety, by a little forethought, one can give the
children a surprise each day. Begin with the
lettuce. Spread the bread with butter, then mayon
naise or any other good salad dressing (a boiled
dressing is good); put together with a crisp lettuce
leaf. When you use boiled ham, put it through the
.. meat grinder—it goes twice as far and is more
palatable. Walnuts ground with the ham make a
delicious sandwich. Equal parts of nuts and raisins,
first well mixed, then run through the grinder,
always bring a vote of thanks. Dressings can be
used the same way. I often give them whole dried
figs for the lunch dessert, as they are very nutri
tious and not mussy. Jelly and jam can be used
occasionally, and If they like it, peanut butter is
very convenient to have on hand—it is always
ready and has good food value. All cold meats are
not good. Some are too dry or too tough. Putting
them through the grinder and softening with a
salad dressing helps the difficulty. The brisket is
one of the cheapest pieces of beef. It can be bought
at 6 cents a pound. With proper cooking, it can be
made more tender than spring chicken. Plunge into
boiling water, boll hard for Aye minutes to keep
A TRIO OF GOOD THINGS
2736 Webster Street, San Francisco
Mrs. P. M.
Cream of Chestnut Sono—Shell and blanch one
pound of chestnuts, cover with boiling water and let
simmer until tender. Drain and press through a
colander. Put three pints of clear beef stock on
the Are with two tablespoons chopped celery, one of
onion and one of minced parsley, grated rind of a
lemon, grated nutmeg, dash of cayenne, and let
simmer a half hour, then strain. Melt one heaping
tablespoon of butter into which stir a tablespoon
of flour; rub until smooth; stir well and bring to a
boil. Return stock to the fire, add the white sauce
and chestnut pulp and add one teaspoon of lemon
and salt. Beat an egg slightly, add to one cup of
rich cream and stir Into the soup. Remove from the
fire, whip with egg (beaten) and serve at once.
Sweet Potato Pone* (Southern)— Take a half
dozen medium sized potatoes, wash and boil. When
tender, peel them and mash thoroughly, then add
one cup sugar, three eggs, two heaping tablespoons
butter, two teaspoons vanilla extract and enough
milk to make a firm batter. Bake in a shallow
cake pan. When cold, serve in squares with
Xlee Dessert—Beat three eggs separately, whites
to snow; add one large cup flour and milk enough
to make a batter that will run almost like milk.
Put three large tablespoons of batter on frying pan;
lift the pan and let batter cover pan; fry nice
brown; turn out on a plate, spread with sugar or
jelly and roll.
m - m ■ , si
FRICASSEED VENISON rbritfinftli
Box 247. Fort Bragg
Mrs. Nellie Dodge
■ nice venison sieass ana nour mem
ying pan on stove with plenty of nice
tut steaks in; let them get a nice light
;h sides, then add half a small clove of
p fine and fill pan two-thirds full of
lalt and pepper to taste, and you will
fit for a king.
THE SAN FRANCISCO CALL, SUNDAY, DECEMBER 8, 1912.
SOME THINGS THAT EVERY HOUSEKEEPER SHOULD KNOW
Measurements—ln order to obtain good results in
cooking, careful and exact measurements are neces
I—A spoonful of any material is a level one.
2—Always, use a smooth, hard surface, like the
back of a caseknlfe, for obtaining a level spoonful.
B—Half a spoonful is a spoonful divided cross
4—A cupful is a cup Ailed level with the top.
s—Mustard and baking powder should be stirred
to lighten before measuring.
6—-To measure a dry material by the cupful place
it by spoonfuls In the cup, round slightly and level
with a caseknlfe, without shaking the cup.
7 —To measure "butter or lard, pack solid.
Table of Equivalents—Three teaspoons equal one
Four tablespoons equal one-fourth cup or one
Two gills equal one cup.
Two cups equal one pint.
Two pints equal one quart.
Four quarts equal one gallon.
Four cups of flour equal one pound.
Two cups of solid butter equal one pound.
Three cups' of meal equal one pound.
Two cups of solid meat equal one pound.
Miss Louise Kaufman
Peel, cut and core some Ane ripe quinces; put
them in sufficient cold water to cover them and stew
gently till soft, but not red. Strain the juice with
out pressure, weigh, and to every pound of juice al
low one pound of crushed sugar. Boil the juice
(uncovered) 20 minutes, add the sugar and boll
again until it jellies—about a quarter of an hour.
Stir and skim well all the time. Strain through
thin cloth into jelly glasses and cover when cold.
The remainder of the fruit can be made into marma
lade, with three-fourths of a pound of sugar and
one-fourth pound of juicy apples to every pound of
quinces, or It can be made into compotes or tarts.
• * *
ENGLISH PLUM PUDDING
306 Walnut Street, Chlco
Mrs. G. L. Palmer
One pound of raisins, one pound of suet chopped
fine, three-fourths of a pound of stale bread crumbs,
one-fourth pound of brown sugar, grated rind
of one lemon, one-fourth pound of flour, one pound
of currants, half of a nutmeg grated, Aye eggs, half
a pint of brandy, half a pound of minced candled
orange. Clean, wash and dry the currants and rai
sins. Mix all the dry ingredients well together; beat
the eggs; add to them the brandy, then pour them
all over the dry ingredients and mix. Pack Into
greased molds. This will make six pounds. Boil
six hours the day you make it end six hours when
wanted for use.
2324 Howe Street, Berkeley
Mrs. John Whitten
Take one or two fowls, cut up, wash well, trim
off all fat and put In just enough water to cover
them. When tender remove from gravy and let
cool. Take the gravy, thicken with one tablespoon
of flour, one cup of thick cream and half a cup of
butter. Boil 10 minutes and add one bottle of
French mushrooms. Take the chicken and cut the
meat all off of the bones, cut up in rather small
pieces, place in the pan, then pour the hot gravy
over it and serve in tlmbal shells or without.
195 The Uplands, Berkeley
Mary E. James
the juices from flowing, then simmer unm « #J
ready to fall from the bone. Hard boiling will
harden the meat. Or, better, after boiling about 20
minutes put into a Areless cooker and leave six or
seven hours. When cold, cut it thin—it cuts like
cheese and makes a splendid sandwich. In boiling
meat, always keep it covered with water; season
with salt. This gives you a nice soup in addition
to the meat. Let the liquor cool, skim off the fat.
render it to get out all the water and you will soon
have enough to fry a batch of doughnuts, (hopped
olives with salad dressing are choice for sand
wiches. Pimentos with salad dressing, for those
who enjoy the peppery flavor, are line. .Soft cheese
spread over the butter is good. Hard boiled eggs,
well mashed, then moistened with salad dressing
(or simply use vinegar), a little oil with salt and
pepper, makes another good variety.
Last, let me speak of the brown bread sanawicn.
A good steamed brown bread, cut thin and put
together with butter alone, makes a pleasing
change and is very satisfying. If raisins are added
to the brown bread, it is greatly Improved both In
taste and nutrition. .
In closing, let me entreat you to wrap the sand
wiches in paraffin paper and tie each bunch with a
string. They will be as fresh as when first made.
Ten cents" worth of paraffin paper will last a month
or more. Do not let the children open a bag or
Mrs. P. E. McCoy
Creole of Halibut (Baked) —Cook for 20 minutes
two cups of tomatoes, one cup water, two slices
onions, Aye cloves and one-half tablespoon sugar.
Melt three tablespoons of butter, add three table
spoons Aour and stir until well blended. Then add
to the tomato sauce or mixture, season with salt
and pepper and cook 10 minutes. Force this
through a strainer. Wipe a two pound piece of
halibut, put into a buttered baking pan and pour
around one-half of sauce; bake 40 minutes, basting
every 10 minutes. Remove to a hot platter, pour
around the remaining sauce and garnish with
Maple Nut Fudge—One pound maple sugar, two
thirds cup milk, two level tablespoons butter, one
teaspoon vanilla, one cup English walnut meats,
broken in pieces. Add the milk to the sugar, which
should be broken in small pieces. Stir until the
sugar is melted. Add the butter and boil until a
soft ball Is formed when dropped into cold water.
Remove from the fire, add the vanilla and nut meats
and beat until it begins to thicken. Pour into a
buttered pan and when nearly cold cut into squares.
* * #
Miss Harriet Mason
Remove the tough outside leaves from several
heads of lettuce which have previously been stand
ing in cold water. Separate the leaves of the
center and place In a bowl. Over them pour a
dressing composed of three tablespoons salad oil,
juice of one lemon, one-half green bell pepper (with
center and seeds removed) chopped very fine, one
canned pimento chopped fine, salt and pepper to
taste; all ingredients well mixed. The lettuce and
dressing are thoroughly mixed by moving the
leaves about in the dish with car© not to bruise
them. Serve at table from bowl.
2866 Webster Street, Berkeley
Miss Grace M. Gove
Two tablespoons of butter equal one ounce.
Four tablespoons of flour equal one ounce.
Two tablespoons of sugar equal one ounce.
Two tablesopons of liquid equal one ounce.
When Water Heats —Changes noted while water
2 —Small air bubbles collect on bottom and sides
of pan and rise directly to the top of the water.
3—Large bubbles of steam form on bottom of
4—When the large bubbles break at the surface
of the water the water Is boiling.
Temperatures of Water—32 degrees Fahrenheit,
freezing, water turns to ice; 98 degrees Fahrenheit,
lukewarm, heat of body; 150 degrees Fahrenheit,
scalding; ISO degrees Fahrenheit, simmering; 212
degrees Fahrenheit, boiling.
I—Water will reach the boiling point more
quickly and boil more rapidly if a cover is placed
op the kettle.
2—Water which has been standing In the pipes
for several hours should not be used; let It run for
a short time.
3—About two quarts of water should be taken
into the system daily, part In food and part in form
A. C. Jochmus
Creamed Eggs—Make one cup of white sauce
with one rounding or two level tablespoons each of
butter and flour and one cup of milk. Season with
salt and pepper. Have ready two or three eggs,
yolks and whites beaten separately. Mix the yolks
and sauce first and then fold In the stiff whites.
Cook until firm and serve heaped on toast.
Jellied Meat—One cup of .beef which has been
cooked and put through a meat chopper, one-half
cup of bread crumbs, salt, pepper and sage to
taste. Mix well, then stir into this two-thirds cup
of boiling water which has had one-half an envelope
of gelatin dissolved in it. Pack in a cocoa can and
set in a cool place. This makes delicious cold meat
and is a good way to use up the scraps.
# * #
Mrs. Helen H. Labree
Yolks of three eggs, three tablespoons vinegar.
one-half teaspoon mustard, one-quarter teaspoon
cayenne, one-half pint whipped cream, no sugar nor
salt, one tablespoon butter. Place the mustard and
cayenne in a small porcelain sauncepan (dry) and
rub smooth. Drop In yolks tot eggs and beat up
smooth, then add vinegar slowly, being careful to
keep the mixture from lumping. Place over fire
and stir constantly till cooked. It will present a
very lumpy appearance. Put in the butter at once
and beat thoroughly and it will become smooth.
When cold, mix gently with the cream, which has
been whipped in a shallow bowl. Will keep days
in a cool place.
Take a Ane ripe melon of medium size, cut pulp
out close to rind, press through strainer and add
to juice one cup of pulp well shredded. Stir in two
cups of sugar, whites of six eggs beaten and freeze.
The San Francisco Sunday Call
AN ENTREE AND A SWEET
1647 Golden Gate Avenue, Saa
A SIMPLE AND DELICIOUS SALAD
Prospect Street and Dwight
MEAT AND EGGS
118 Eighteenth Street, Pacific (,rov«
2643 Monmouth Street, Los
Mm. J. A. Axtell