Newspaper Page Text
The San : Francisco Sunday Call
Favorite Recipes of California Housewives
Plain Vegetable Cookery
MARIE WRIGHT
To enjoy fresh vegetables in perfection Is the lot of comparatively
few people. To compare a dish of peas or a cabbage, culled from ones 3
own garden in the early Booming and cooked for the midday meal, with
garden produce that has been closely packed and- brought many miles by
rail or road, then further exposed for a day or : two in the greengrocer
&hop would be tantamount to saying that a mackerel which has lain in
the dust and sun of a hot street is equal to one fresh from 5 the sea. ; The :
thing is to get our vegetables as fresh as circumstances permit, then to
make the most of them. But do we make the most or them? We fear
not. and we believe that most of the charsres brought against us in this,
respect have much truth in them. One of the most frequent is the charge
of neglect. It has been said that a number' of ; the most common of our
wild plants, which make wholesome and pleasant dishes - and can -be had
for the gathering, are unknown to some of our readers. Thus the com
mon pig, as he roams about our fields,.often*gets; the benefit of his own
er's ignorance. V. - . - '-/, .-•- -:>->? ■'•:,%,.■■■-•:■ ■'*"■■'*■?. : ■':"'■■■"- - ;: ■'■.'■■■ ....
With regard to our "plain vegetable cookery,".,we are all pretty famil
iar with the assertion that by the utilization of the soluble salts, which
in most cases are washed out of plants by ordinary methods of boiling and
eventually find their way down the sink, we should all be richer both ;in
health and pocket. This point surely isx worthy of attention. In many
cases' the water from celery, carrots and other vegetables forms the ;
basis of soup. Another way to get the benefit of the saline matter is to
cook such vegetables in a small quantity of water.- The cabbage family
is, of course, excepted; neither should one use the concentrated liquor
from boiled onions. - ,
VEGETABLES TO SWEAT
A better term for this process would, perhaps, be "steaming in but
ter," but s-weat is the word commonly used. Although g simple, a | few
points in connection with this process must be remembered or failure Is
sure. A very clean pan is essential, and it must be free of burnt or ad
hering particles of any sort. The butter used must be free from the
slightest suspicion of taint, or instead of the flavor which sweating Is
considered to Impart, a very unpleasant one will be given that no after
cooking will eradicate. Put vegetables in i when butter is > melted, . and
before it is really hot or has taken any color. Then, let the heat be gen
tle and uniform until the end. Those to whom this is an unknown mode
are advised to make a few experiments. They will be astonished at the
transformation in many a dish.
NETTLES
In many country places nettles are eaten freely in the spring, as
they are valued as a blood purifier. They are so wholesome as to be almost
medicinal in their properties and deserve to be better known and more
generally consumed. Young, light, green leaves only are the parts \to
be eaten. If old. coarse leaves are cooked the dish will not be worth the
trouble. To prepare them cut leaves off with scissors or put gloves on
and pick them Wash as carefully as spinach and boil in plenty of water.
salted as usual. Some advise two waters with a pinch of - soda in the
second, but this is only necessary when past their prime. They will take,
about 20 minutes to cook and may be served plainly or receive any of the
additions given for spinach. •
NASTURTIUM
Indian cress is another and more fanciful name for this elegant plant.
The flowers are used to garnish salads and other dishes; the young
leaves are also employed in salads. The seeds are picked and may be
used as substitutes for capers. -
■ ; LEEK ' ■ ; ." ■ ';■ ' .
This is highly valued for culinary purposes. Its flavor is mild and
delicate. The principal use for leeks is in broth or soup, but they are ex
cellent served as a vegetable. ; v= , ,
Leeks —When very young trim off root, outer leaves,. green
ends and cut the stalks into six, inch lengths. Tie in bundles after wash
ing put into boiling water with one dessertspoon salt and one tablespoon *
vinegar and let them boil until quite tender. Drain and serve like aspara
gus on hot toast, pouring white sauce or melted butter over. ,
GARLIC PUREE V^
Skin cloves of garlic and cook them in a saucepan of boiling water,
changing it every five minutes until the garlic is soft; a.good pinch of ,
salt should be put in the last water. Pound it and add gravy, or brown,
sauce to make a thick puree. It for roast mutton use the plain gravy of
the joint. For braised meats use the gravy from the pan or some good,
strong stock. After mixing stew garlic and gravy together for a short
time and serve very hot. This is very mild, but can be made more so by
using a very little garlic and a proportion of onion. This is.' also useful
in concocting savory dishes.
OMOXS BAKED IX PAPER
Spanish onions, unpeeled, are best for this dish. Choose medium
sized ones and boil until about half done; then put each into a piece of
greased paper and bake slowly until done. This will take two - hours or
more altogether. Remove the skins and serve hot. with any sauce or
gravy if for a separate course. They are delicious : with roast or stewed
mCat " PARSLEY FRIED FOR GARNISHING
Pick pareley into sprigs, large or small, as required. ... Dry after wash
ing thoroughly. The fat must be very hot and the parsley should crisp
at once but not turn brown; therefore it must not be left a second after
it is - crisp. Drain it before the fire on a sheet of kitchen paper. ; " :>-->;;
TOMATOES A LA DIABLE
Slice coat with butter, a little mustard and cayenne and black pep
per- then grill or bake sharply. \ MRS. MARIE WRIGHT. /
1298 Union street, City. •_...'>.>-.
IN THE EDITOR'S MAIL \\
- Editor Housekeepers* Page— I beg to ack
nowledge yours of 27Uj Inst, inclosing $2., for
■which please accept my thanks. Yours sincerely.
College City. Ca!. E. A. EDDY.
Editor Housekeppers' rase—Received $1 prize.
Many thanks. M. A. CENCIBULO.
Stockton, Cal.
Editor Housekeepers' Page The Call: 1 hope I
►ball be as successful in winnlnsr a prize In the
picture contest as I was in Sunday receipt-!.
Thanking you for the dollar received. I am,
cordially yoorp, MRS. R. J. GAMBLE.
Alameda, Cal.
You have the best wishes of the editor.
Dear Housekeeper: I enjoy your page so much
#nd get so much help from it that It may seem
mean to criticise; but when "Mrs. Newly wed
flnds a recipe like this, what is she to do?
VEAL LOAF
Three and a, half pounds minced leg: of
veal, three erffi (well beaten), one table
spoon pepper, one tablespoon salt, one grated
nutmeg:, four rolled crackers, one tablespoon
cream or rich milk and butter size of an e>7s.
Bake or boil? For bow long?
1 have found that cooking an article means as
much or even more than mixing the ingredi
ents, or sometimes fas with tough meatt it
eeems to be the whole thing. So. unless direc
tions for cooking are given with the recipes,
they are quite useless to the inexperienced cooks.
Please suggest to your contributors that they
always add them and receive the thanks of t
MARY l>. FISHER.
1075 Sutter street, city.
This letter speaks for itself. ,
Editor Housekeepers' Page: Will some of the
readers kindly supply me with a recipe called
olive oil pie and oblige. Truly yours, < N. C.
r DESSERTS I
+ —, - —; :——•■■
Rhubarb Fairmont
Cut one pound rhubarb Into pieces,
pd'l -one cup ~ sugar, one cup water.
strips of thin lemon peel and a piece of
white ginger root. Cook slowly until
the rhubarb is tender, then stir in Care
fully a half box of softened gelatin
and the juice of one lemoli. Put a thin
layer in a mold; when stiff, add another
and repeat a third time: this is to pre
vent the rhubarb from settling. .When
about an inch thick add an inch layer
of 1-anana Bavarian cream and on this
place another builtup inch layer of
rhubarb.
Banann Ravarlaa (.Team —Mash ban
anas to make one cup, heat to boiling
point, add a half box of softened gela
tin, the juice of a half lemon and half
cup orange juice. Stir until partly stiff
then fold in one cup whipped cream
sweetened with half cup sugar.
Box 512. Hollister. IDA ALLEN'.
Angel Charlotte Russe
.Soak one and one-half tablespoons
latin in one-fourth cup cold water
2 hours. Then dissolve in one cup boll-
Ing water one scant cup" granulated
sugar and when almost cold add one
pint whipped cream, one dozen crum
bled macaroons, one-half dozen chopped
•marehmallows, one-fourth pound al
monds or nuts of any kind and one
fourth pound candied cherries. Flavor
with vanilla, mold ■■* and serve with
whipped cream. This will serve quite
n. number and if kept cool will keep for
days, so it is especially convenient for
the housekeeper without a maid when
entertaining. MRS. E. M. MacCREA.
Box «17. Burlingtime. ;;*:*.;
A Group of Good Muffins
Indian Meal nod Jlufflnii—Beat to a cream in a warm mixing: bowl one
quarter cup each butler and sugar.v Add two well beaten eggs and one:
cup milk, ■- in which one even teaspoon, toda lias been -dissolved. - Sift
together 1 ? 4 cup*> yellow cornmeul, the same amount of wheat flour and
two teaspoons cream of tartar. Add to the milk and egg preparation,
and beat a.g»in"Have the muffin tins piping hot and bake at once:^;,;
Velvet Muffin*— Sift together two cups best, pastry Hour, already once
sifted; orte even teaspoon cream of tartar, and a scan t half teaspoon soda.
Rub a generous tablespoon butter through the flour until it feels fine and
granulated. Beat an egg- thoroughly, add to it one.cup sweet milk i! and
turn into the flour and other ingredients, p.eat thoroughly. When smooth
and light put into well greased muffin rings, filling about two-thirds full.
Bake 20 minutes in a hot oven. " * ' ■„""" ! v - ;^
Lapland Mnfßns—Beat the yolks of four eggs until lemon colored and
thick and add to them gradually one pint rich ; milk. Have ready ; one pint
pastry flour, sifted with half a teaspoon ealt,:and turn the milk and yolks
of eggs into this, beating with a patent beater until It ; resolves itself into
a smooth batter without lumps. Take out the beater and: fold r.in* the
whites of lour eggs to a stiff froth. Do not stir i with s rotary ; ; motion
after the whites are added—use a wire whip or spoon, and fold in. ■ Have
ready a dozen cups of heavy stoneware, well greased. , . Turn in the butter
and bake in moderate oven. . ' .; ■ * I* > ";
Buttermilk Muffin* — together one cup white flour. 1 , , cups graham
flour half a -teaspoon Halt, two :; teaspoons baking nov.der and half »a;
teaspoon soda. Mix- a third of . a cup molasses, with t one: cup buttermilk
and add to the dry ingredients. Bake in buttered and "floured : gem pans
in a hot oven 25 minutes. -; " : : >";-'■ -A. C. JOCHMUS. :'
~ Pacific Grove, Cal. - • - - -
I MISCELLANEOUS
Elder Blossom Wine
; Nine pounds white sugar, three gal
lons water, one yeast cake, ; one-half
cup lemon juice, one quart fresh elder I
blossoms (picked from the stems), two
pounds raisins and one pound dates. |
Put sugar and cold water over the fire i
to dissolve , sugar and let come to a
boil without stirring. Boil five min
i utes, skim and add elder blossoms.
i Stir well, take from the fire ■ and cool.
When lukewarm add the yeast dis-
I solved in warm water and lemon juice, j
! Put in earthen jar and let stand ; for
! six days, stirring the blossoms from
I the bottom of the jar several times
daily. On the seventh day strain
through a cloth and add raisins and
dates. Cover tightly and bottle. Looks
and tastes like best champagne. The j
elder blossoms give :it a champagne
flavor. MISS EDITH .V. CRANDALL. /!
R. F. D. No. 1, box 81%, Santa Cruz. j
Maple Sauce •
One cup maple syrup, half a cup j
water, one tablespoon ' flour. Make a i
paste of the flour, add to the maple
\ syrup and boil three minutes. Serve
I while warm. A. C. JOCHMUS.
Pacific Grove. .
Raspberry Punch
Crush two cups raspberries, sprinkle ]
with sugar and cover with half pint 1
: cognac; let stand several hours in a j
! cool place. Squeeze s four lemons, add ;
'■ four liquor glasses of curacoa, five cups i
claret, the berries and brandy and |
sugar to taste. Strain, add three pints
champagne and one pint Apollinaris. j
Pour.over ice in a punch bowl in time !
to be very cold before using.
Bo:: 512. Hollister IDA ALLEN.
Apple Fritters V
Pare apples and cut in thin slices:
put them in a bowl with a glass of
brandy, some white wine, a quarter
pound pounded sugar,' a little cinnamon
(finely powdered) and the rind of a
lemon (grated). Let stand 'some time. 1
turning over : frequently. Beat two j
eggs very light, add one-quarter pound
flour, one tablespoon melted butter and j
as much cold water as will make a thin
batter. i Dip the apples on a sieve, mix j
them with the batter and take one slice |
with a spoon of butter to each ; fritter. I
Fry them quickly to a light brown,
drain well, put In a > dish, sprinkle
sugar over each and glaze them nicely. |
Twelfth avenue. City. MRS. A. T. 5 j
Summer Drinks j
Raspberry Vinegar—Fill a stone * jar ]
with ripe berries and cover with pure j
cider vinegar. Let; stand five days and
strain through a coarse cloth. To each
pint of juice add one pound white sugar
and boil until; sugar is dissolved or
about five minutes. ? Skim, bottle" and
seal, j Stir two ior ; three tablespoons in
a glass of ice water and you , have a j
delicious drink. . '.. • %- ]
t Blackberry Cordial—To a half bushel
well . mashed blackberries a add # one
quarter pound allspice, two ounces cm- I
namon , and two' ounces ground ' cloves.
Mix and boil slowly until : done. : Strain
or squeeze the 'juice through a flannel.
To each pint of juice add one pound
i loaf sugar. : Remove ' from stove and
i while cooling add : v one i quart best
i brandy. MRS: M. A. CENCIRULO. :
1*; 11 Sou th San Joaquin st., Stockton.;- i;
■ : : Strawberries :: '
Individual Strawberry Short
Cakes
; Make a rich : biscuit ;. dough of two
eggs, r one \ cup ~< milk, one -. cup sugar,
half cup butter, three cups flour, t two
teaspoons baking powder and a little
salt. Cut with small biscuit cutter and
bake a golden brown. Mash three cups
strawberries * with , one cup sugar an<l
let stand • awhile. Whip }20 cents' worth
of cream until stiff: add a half cup
powdered sugar and a little vanilla.
Split open biscuits, '- butter slightly,
place * mashed strawberries over f each
one and a: tablespoon whipped cream.
•-■•. ' MRS. R. GAMBLE.
822 Pacific avenue, Alameda. " .
Strawberry Roll
Coy» r. i four cups strawberries r with
two cups powdered sugar and let stand
two hours. Press through, a sieve,, add
the * juice of > two lemons and i one pint
water; j strain <: and : freeze. : Use this ■*to
line tra;i mold, fill ,t the center with
whipped cream and pack in Ice and salt
two hours. .v: '*: IDA ALLEN. - 1
Box 512. Hollister, Cal. * •■
Strawberry Ice Cream v >'
:' Mash one quart fresh berries, add one
quart i sugar, and when dissolved strain
Juice through cheesecloth.:? Dilute with
one pint thin cream and freeze as usual.
' t,« U, MRS. AMBROSE * TORRES. V
134 El Dorado street, Monterey.
; Some Strawberry r Recipes
Strawberry —Beat together i
one cup sugar and one tablespoon but
ter. Whip three eggs very light and
add to the sugar and butter. Sift two
cups flour and V one ;heaping; teaspoon
baking ; powder with ?a littler salt and
stir it in, using , enough milk to make
it roll out easily. Bake In deep tin
plates. > Mash together three '. pints
strawberries, and enough , sugar to
sweeten; and spread half "on one i layer
of the cake, - covering- this "with the
other. Put • the- remaining v berries on
top and cover with whipped cream. ; '
-.'; Strawberry ■ —Into ~; a- rich, ;•■ deep
undercrust > that has been baked, a: put
strawberries enough vto , fill - and cover
with sugar. r. Make ,a ■ meringue of ? the
whitesi of two eggs ana" one tablespoon
powdered sugar. Cover the pie with
this and brown in a "moderate oven
Steamed Strawberry Pudding:—Mix-to
gether one cup>sugar;t two,.; eggs, one
and a : half ' teaspoons baking powder,
two cups flour, one cup sweet milk and
two cups strawberries. Steam v about
two hours and serve with •> cream. '. -ksl-*" j
Strawberry Parfait—Take "• one quart j
I firm, sweet strawberries, hull and rinse
them; mix with one cup powdered sugar
and mash .through a* fine , strainer.
Soften one-third box gelatin in a little
cold water and : melt n over hot ; water,
add it to the juice, stirring frequently.
I Beat the whites '% of three ; eggs stiff,
I whip I one pint pastry cream and fold
these, Into the juice as it-thickens.
! Place In the freezer and freeze without 1
! the beaters. Serve with fresh berries,'!
i crushed and sweetened. " ,:
! . MISS G. A. KENNEDY.
I IS3O Harrison street, Oakland.
J Sweet Strawberry Cake
j Take a rich pie paste and make, into
baskets by rolling it out thin and put
ting over round bottomed inverted cups
and pricked with a , fork to allow for
air, and then bake. . When -i cold ; these
are > filled with w berries 8 sweetened \ and
with la, generous spoon *.: of whipped ]
cream on top, the whole served on I
strawberry leaves if I obtainable. An
attractive and dainty dessert.
' MISS : NELLIE De MANN.
C 306 Buchanan street. City.
I Strawberry Soup '■;-,.*•;
;: Try this on a hot day. - Rinse in cold I
water one quart "strawberries; and hull
them. Select half . a pint ■of the most
perfect ones and lay 'aside. v*. Cover the I
rest with half a pint cold water, cook
until soft and strain through a cheese- '
May Prize Winners Will Be
Announced NEXT SUNDAY
cloth. -i Measure the - juice and add
water, if needed, to make a plnV alto
gether, w Place over the fire and when it
i boils up well add one level tablespoon
j arrowroot "moistened•_. with Just enough
cold water to make a liquid. Sweeten
with half a cup sugar'and flavor with
the grated•*■ •;; yellow y part <oft< < half an
orange; ; Stir and cook clear or about
10 minutes. Remove from ; fire, 5 add
juice of half a lemon and more sugar,
but ;; do not make : too ' sweet. ■: , Strain
through - cheesecloth >- and '; set in re
frigerator ■; to w chill. V- Serve ; in * punch
glasses with a little cracked ice and a
few of the whole berries added to each
I glass. Serve with » thin, sweet wafers
or macaroons: ?. :,;
MISS NELLIE De MANN.
I 3306 Buchanan street, 'Cit> v s2j!|§i|E£JHM
Strawberry Shortcake
Half a pound flour, three ounces but
ter, one % tablespoon ,: 'x sugar, two tea
spoons baking powder, milk, strawber
ries, sugar and butter. > Sift the ;• flour,
I sugar and baking" powder ; ,together
I twice. Flub in the butter, add suffi
cient milk to make a dough, or : about
three-quarters ~ of • a;; cup. -'Mix * lightly
with a knife. Put on a floured; board
I and roll out lightly. Divide "I in two.
Bake in two well buttered round j tins.
When baked split open and spread with
plenty of I. butter and a thick layer of
crushed v and well > sweetened - strawber
ries. •> Serve at once veryv-hot."-' The
strawberries should be prepared about
30 - minutes - before needed and the juice
put in pitcher to \be * poured over the
shortcake if desired. " ■ '">,'
MRS. •J. J. O'CONNELL.
! 934 I St., N.W., Washington, D. C. ;
I Strawberries En Casserole
Sponge
I Bake a sponge, mixture in a plain,
j deep pan, and when cold cut oft the
top, scoop out the cake and Ice both
top and bottom - with a 5 white icing.
Line; the cake with whipped cream ' and
I fill with crushed strawberries. Serve
garnished with large unchopped".berries
I and an abundance of rich cream. . ■.
' r -,> MRS. F. G. CHRISTENSEN. 1
- 508 Second , street, Santa Rosa. ~
I Strawberry Meringue Pudding
[\i One 'quart '■' milk, four ; ; eggs. , whites
j and yolks beaten separately; six; table
' spoons i sugar, one saltspoon butter, one
! saltspoon; salt, two v teaspoons vanilla,
[ three cups graham bread crumbs, three
: cups strawberries, quarter of a v tea
spoon soda, half a nutmeg. Add bread
crumbs and salt to the milk and melt
butter and stir in. - Beat the "yolks,* add
four-teaspoons of ; the sugar, mix thor
oughly and * then add to the milk 3 and
bread crumbs. Grate the nutmeg and
add with the vanilla. At the last dis
sol i the ! soda in a little boiling I water
and •; stir in. X Butter a pudding dish > and
i pour this mixture in. Bake in. a steady,
oven ? until the r custard is ; set. f»Sweeten
berries, crushing them J slightly, and
spread over the pudding. Then beat
i the whites stiff, add the two remaining
! tablespoons sugar and cover the ber-
I ries with i this. Place in the oven until
!a v delicate golden brown. J Serve cold
with cream sweetened and flavored. -, •«•
'_:"--:*.. ■■'■■, ■ MRS. J. SWEENEY.
;: 227 Valley street. City. - ':? - * *?-:_
Strawberry Dumplings
" Mix : well c together three cups flour,
one heaping, teaspoon' baking powder
and one-quarter of a teaspoon i; salt.
Bub in two tablespoons butter and add
sufficient i milk to make a soft dough.
Roll 3 out %,'- half an inch thick, cut In
pieces f: about four Inches square, lay
three or four good sized strawberries
in t the 'i middle zof each and draw the
paste around rthem?as for apple dump
lings. Set close together on a greased
tin and steam 25-minutes. S Serve with
strawberry isucc, making a hard sauce
with two tablespoons butter, one cup
powdered sugar and a few drops lemon
juice. beating in as |g many crushed
strawberries as can be used without
curdling. - . ' * ■
'•Wm}<. MRS. FRANK MOLARIUS.
m Route 5, R. ¥, D., Watsonville, Cal.
MONTHLY PRIZES FOR
COOKING RECIPES
■- * . :"i v .. i .. ; -' ''■'.■•' ■■■■' ■ mmmmmm ,-;■£--■> : : * --^ : - 1 .- '" ■': '^
. A first prize of $3, second
prize of $2 ■ and five prizes
of '$1 will ■be given each
month for the best cooking
recipes sent to : this , depart
ment and published on this
page. ■/;"'" -• •' *.v '.*'■' .;J
•' Contributors will § please I
'. write on ONE SIDE ■of the
paper only h and sign p- name
and , address .*, after \ each
recipe.
Address The House'
keeper, The Call, San Fran*,
cisco, Cal.
PUDDINGS
French Pudding >: Sauce
Two cups sweet cream, two ounces
almonds, two ■ drops ? extract ' bitter al
monds, one-fourth cup powdered sugar,
one ; teaspoon 3 rosewater. Chop I almonds
after « ; they have i- been blanched and
browned V-'- in the oven. Pound them
very >finet and add sugar,'* almonds and
rosewater ;to the cream. - Beat r- until
the sauce is very-light. ' ;■,,.•, r x
:-' v,- „-,- MRS. ROSA OTTOSON. i.
. Iwttle River, Cal. - : ;;V- 3^-^4-5;
Lemon Pudding
''■'' Yolks ' of - four eggs, one , cup sugar,
one quart milk, one pint bread crumbs,
one teaspoon butter, the grated rind of
one lemon. Hake until v set. V Spread
over the top a layer of Jelly and add
the whites 1 beaten i stiff, sweetened with
one i cup J sugar J and flavored with the
juice of , one lemon-, Set in the oven to
brown slightly. -■ "■,''■ " .'.
—-v MRS; ; M. X REDDING.
; 371 Eleventh street. ■:?*.-/;:- ~.,,
Prune Pudding
; One ■ cup pitted prunes, one cup sugar,
two oups '■-, : flour, \ one-half -v ,5 teaspoon
cloves, cinnamon and allspice, three
eggs, yolks to be used for pudding and
whites for frosting: one teaspoon soda.
Bake in two layers. Put together with
; whipped cream or frosting. 'S * v:-"-"V«
!.,-.■ -- ■>;-■;,.;;.,.■ .;:-'.- -,/ MRS. BISHOP. rr
1005 Market street, Oakland. ■•
Coffee Custard
One of # the simplest of simple ' t warm
weather 5* desserts ftls;' a coffee custard.
Boil -J three tablespoons ground coffee
in one pint sweet milk 15 minute*.
Break l four .V eggs * into I a bowl with %;&
, pinch» of salt and t beat 3 until light. Add
half ~&\ cup granulated sugar *tov 4 the
eggs and beat " again. r = Now stir in :« one
pint cold O milk. ' Into 5 thi3 mixture
strain the hot milk in which the cof
fee ' has been ; ; boiled and flavor with one
teaspoon «J vanilla. Pour into X" custard
cups, putting them In a long pan and
covering the : bottom •, of % the 1 pan with
boiling water. Bake until the custard
is s set. Serve in 1 the cups % very cold,'
with stiff whipped cream? heaped upon
the top of each. s \- *• -■■■■■ ..'-■• >■- :r-j
; MRS. F. W. THACKERAY. >
Box 375,. T Los Gatos, -> Cal.
t Banana Pudding '
Slice six ripe bananas ;in a deep dish.
Mix >■ two tablespoons cornstarch with
cold water and pour over the corn
starch ; two cups,boiling water. Add one
cup sugar, three i" beaten * eggs 5 and one
tablespoon I butter. 801 l ? this two if min
utes, add grated rLnd and ,; Juice of one
lemon, pour over >'-bananas * and serve
with whipped cream. . * -
■■•.-: ■>■■:•/ > / MRS. R. OONZAL.ES.
; 210 Capitol street, Vallejo. ;'. :* i\ ,
I BUNS, BREAD. BISCUITS \\
.■'♦';"'■- '. ■" , , '" .'. . .''' ■■■.■.- ■'- ■- -'-- ,'■- ——
' ! Gingerbread ; :
- One cup molasses, one-half ;cup" boil-
Ing water, two and one-half cups flour,
one teaspoon soda, one '•■, and one-half
teaspoons ginger, , :' one-half ;-■; teaspoon
salt, .- four tablespoons;.* melted > butter.
Add boiling water to ; molasses. ;,- Mix
and sift dry materials and stir into
molasses mixture. s? Add butter and beat
well. Use granite pan. 5 line bottom with
greased paper and grease; sides ? also.
Bake lin moderate "oven* 20 - minutes. jT
GERTRUDE CROWLEY,
, 31SE. , * Poplar street, Stockton. :
TI PIES and PASTRY [
+~ " '' —-—— '-'-'•■ ■-" ;• /.;\.; .';; ";——— —*■
Strawberry Pie
''■ Into :' a ■ deep, rich / under crust put
strawberries to 'i fill and -J cover £. with
sugar. •, Sprinkle a little flour over, put
on top crust and bake. •-», ■-~.,...-,.-;
;.-.S', MRS. AMBROSE TORRES.
;~ 134; El , Dorado street, Monterey. .■ ;-;
PREPARING HOMELY
CABBAGE
When you have i just * a little
cold f chicken or turkey left over, \«
? chop i itj,fine a and mixn with -p. an
i equal '-? quantity of boiled rice. I
Season h with salt ff and pepper.
Scald a loose head of "cabbage;
{and when the leaves are soft nnd
;pliable open the »head ■. carefully
to the s center and put in one
- r tablespoon of the fowl , * mixture.
Fold over the ; leaves, then put
" another layer outside f, of these ■•■
leaves, old a over the :.v next set,
and so continue until you have ■;
stuffed the entire head. Tie this %
*in a piece of cheese cloth, put it
Into a kettle of boiling water
(salted) and cook* rapidly in an
: uncovered kettle one hour. Drain
in colander, put in a round dish
and pour over a well made' cream *
-■ sauce. ■•'v* , .;*" : - "' ,r y '-'••'• 'r , .>;*->■> ;-:
~**-#** ■■ ,:•:
Chop. fine outside leaves:*; of a
head 'of cabbage, the center of
"; which you have used for a ealad.
Soak in cold water one - hour. •«
drain and put Into salted
water. Boil raoldly in an uncov
ered V*M »1 20 minutes, drain
! again, dish and cover with i cream I
sauce. ';--. ■■.-• ■:.';:'-, '..■: J '-,: i,'-:''-- .'/;. '. v-i;'
# * *
" Another dainty dish is made by
' : cutting a cabbage into •» halves*
and shaving It down as for salad.
Soak one hour in i: cold water, 5 *
; drain • and " throw into an uncov
ered kettle of boiling salted?
water f>nd boll rapidly 15 min
utes. , Drain perfectly dry, put
Sits back into the kettle with hiilf
pint good cream and a little
extri salt and pepner. Push* the
kettle to the back part of the
stove, where it can cook gently
*IS minutes 1 more n and serve at
- once. Do not boll hard or the
cream will separate. *;.-..•;-.»-.
--*-* ♦ • »
leftover cabbage that has been
; stewed . in any;-way. may be
served next day by putting it
in a little baking dish, cover the
top with .. grated cheese and
brown It in the oven. •
*- * *
'.tdDo* not . throw i away { - a - single .
leaf of the cabbage. Even the
' outside green leaves may be
scalded, the midribs removed
? ; and R the & leaves used for Rsryp
tian rolls. Put one tablespoon
chopped meat In each and roll it
up. Cook the** in salted water
* and serve with cream sauce iorli
f drawn butter. • i -iamSSMeßd
A. C. JOCHMUS.
Pacific Grove.
\T FRUITS
I
Flower In the M old of Jelly
Make a jelly of two tablespoons gran
itriated i gelatin dissolved *in half a pint
i cold water three minutes. Add one
pint hot water, one cup sugar, and
strain into molds I with flower? laid on
the* bottom. , Pour oat and serve * when |
cold. . r A. C JOCHMUS.
;.;, Pacific Grove. ''\r *;; v":-.S: u'■'/■-j-f-'i^: |
Fruit Frappe j
- Take- equal parts of the juices of
pineapple, oranges, -lemone er>ti cher
ries. Add enough \ sugar ?to v taste ? and j
' serve with cracked ice. This is;•; de- j
licious Kon^a warm afternoon served
with sweet % wafers. *■■ ■) :-'-■■■ ■-'■ • ■••••••' *-■.--.**•: - : '~" .-' •-.*■*■ ■
, "..■'. MRS. J. J O'CONNELL.
>':-■ 934 I St., N. W., Washington, D. C.
.. «. . . _..
Peach Russe
Cover one-half package irelatin with
half i. cap ■ cold * water and iseak 10 tnin
'utes; { then dissolve over hot water. Re
serve: a ' tablespoonful . and get where %it
will keep I warm. Strain " remainder over
one pint peach pulp, ndd one cup pow
dered " sugar, grated \ rind of a kmon, a
' little & almond >*' extract f and beat s well.
Then fold in ' one l pint % whipped creati*. *
A little Ti rich strawberry i syrup ; added
will 1 give l a delicate ? peach #, blow tint.
Dip Ia \ fancy mold * into hot i water, wipe
dry, pour Into £it the; t tablespoon of
warm gelatin, turn the mold, rotmd ;and
round ■ until the gelatin thinly coats alt
parts. Before $it eets sprinkle over its
surface 1 a few candied rose leaves and
pour in the mixture. Cover, pack in
cracked ice and coarse % salt; and ';•' let ,
stand for several hours. Serve on a flat
dish garnished with ■ delicate fern
leaves * and ? a ? few small pink 1 rosebuds.
•:-:-■ :-,••;; MRS. STELLA HAGGARD.
* "Calistoga,"' Cal. - ; . ''. / 't^;*
. Raspberry Shrub
; For every cup raspberry i juice v take
one-half cup ; white wine vinegar and
two cups sugar. Put fruit juice, sugar
and vinegar over fire, stir until sugar
dissolves ?s and *'•'■;. boll to f * thick syrup.
Then 'strain and bottle. i All juice can
be used In 1 the ; same manner. ?-~, When
served, allow one-quarter <rup syrup to
three-quarters I cup ice water. <-- ,;, :* \
Yj --.-■- •> y<;MRS;; ROSA OTTOSON.
Little River, Cal.
:; ; ; -.; "• Gooseberry Fool I S s' : \ *l
:,'» Put fruit into a jar with ju*t enough
hot water to cover and enough sugar to
sweeten it. Cover • jar ;"■ with y lid and
stand in a saucepan :of boiling water,
one hour. Lift fruit out and if juice is
thin boil quickly a few minutes and
pour over fruit. ■-'"- > - I *- ; ,
.: ;?-• i; MRS. MARIE WRIGHT. ;
c; 129S Union street, City. 'xy.'j'y'f'■■'"'&.
; ';' : ;,; s Canned-Grapes ■ ; ->'-
Wash grapes. put them ;in jars and
stand ', in ■ warm ■ place. Make a syrup ;of
two % cups I sugar to ;T one s? quart water.
Let"' boil, pour ? over grapes, seal -and
pack. . A. C. JOCHMUS. ? &
s;s Pacific Grove. •
-- >* / . Cherry Jam : ;>/
,' Use ; any kind -of cherries, although
Royal Ann are the best. Pit them and
to every, pound of fruit add three-quar
ters pound? granulated I sugar. »ii," Mix and
let stand y over night. In the morning
add to mixture 10 cracked cherry pits,
carefully tied In a bag. to every pound
of cherries. Boil until a thick syrup
forms or about two hours. When done,
remove i the bag with i pits : and i put , hot
jam into jelly glasses. - When cold,
pour hot wax over and put away in cool
place. The fruit should boll gently and
evenly,'*. as ? hard boiling ;- Impairs the
flavor. :-> .•:■: MRS. ; FRED WOOD. ;t
' 2811 Bush street. City. < "
. : Baked , Cherry Dumplings -
Mix and sift two cups flour, one-half
, teaspoon % salt, four teaspoons baking
powder. , ; ■' ■■- Add i one •* tablespoon i butter,
rubbing it in 5 with the tips of i the
fingers. . Adjfli gradually three-quarters
cup ■ rich milk or cream, cutting it In
with a silver ; knife. Toss on a slightly
floured board, knead slightly and divide
into t eight f equal ;; parts. Roll i out I each
part and place on each about one-half
cup :i seeded cherries, two tablespoons
sugar and ?a - bit of f- butter. v: Pinch I the
edges f, together and t> arrange »~ In ?* deep
baking v dish. v Cover .- generously with
sugar and bits of * nutter and pour on
BOILING - water. Bake >in a ' moderate
oven until brown. * "* -'. > : ,
fS -- " ■-' MRS. A. COMPTON.
'. Raspberry Vinegar :.
Raspberry vinegar makes one of the
most delicious and refreshing warm
weather drinks. ; . ,
Put fresh, ripe raspberries into a
stone V jar -* and ?* pour over them g cider
vinegar in the ■ proportion of one quart
vinegar :to two ; quarts. fruit. >; Cover and
stand f. in sa > cool s place two " days, then
drain :{oft*4 the liquor without washing
the berries. Pour it over a second
quantity of. the , fruit, ; cover again * and
put aside. At the expiration lof Ji two
days repeat the operation. When it has
stood tat third time strain?; through fa
muslin ; bag. Then add it one sa pound
sugar; to every pint of the liquid.*; 801 l
slowly;; five minutes, skim thoroughly
and * \ let Ti stand ; :; 15"2; minutes '*>' to - cool.
Bottle, seal and store in a dark place.
When 4 serving, ? add water •to suit * the
taste. t -,,-. MRS. A. T.
f ~. Twelfth ; avenue, City. , ' . .
: ";, : - Roth Greutz :^;-X^y::: -l
- Cook 1 one "< box :i raspberries 1 and ,' 10
cents' worth of currants with one quart
water 10 minutes. Strain and reserve
three-fourths cup of the ,2 syrup. Put
balance f, of s syrup £on t stove, , * add ± sugar
to suit ■ taste : and when it comes to S a
boil thicken with i half cup cornstarch
dissolved In the three-fourths cup syrup.
• ■ ■■-.->■:*.■ - : :-?w-- : -■•••••.-■.-■-' MRS. M. VICKERS.
1419 Scott street. City. ;* v.
Peach" Cake -
i : ; Peel 5 nine .or ten peaches and i cut iin
half. Cover the bottom of a long,
shallow cakepan with greased ?» paper
and place the ; peaches upside? down on
it;>: Pour on these a batter such as | you
' use ■< for a plain ?, or a°£ one ;.; egg cake.
Bake in a moderate oven £ until cake is
done. When cool, turn out on a platter
with the peaches on top. Put a little
powdered sugar over the top * and serve
with chilled whipped cream flavored to
taste. MRS. L.. J. BISHOP.
1005 Market street. , Oakland. ; v > i
Cream Peaches r
w. One pint whipping cream, one-half
box gelatin, :/..- a „ tew *.> sliced ii peaches.
Sweeten cream and whip it. Dissolve
gelatin in ft little boiling water and
when lukewarm mix Jltf with the cream
and add ; peaches. Pour Into a mold and
set on Ice to get- firm. Serve with
whipped ; cream.
MRS.*, WALTER LIMBOCKER.
Box 395, Healdsburg.
Apple Charlotte. £^i.
Cut four or five thin slices of bread,
break in half and • arrange < closely
together^ on a frying pan which has in
it a good quantity of hot fat. Wave
peeled*' and J sliced I six I good sized 1 apples
to put on top of-the bread. Add nuts,
raisins;!? sugar, cinnamon and a little
water. Let cook elow!y,V and steam,
closely covered. Watch carefully, and
,when the apples * are ; nearly cooked and
the bread a golden brown, turn all out
on a large plate. Put more grease; and
bread on the pan as at first and slide
the contents of the p!ate on top of it.
Cover and rook again until the bread
Is brown. Turn out on a plate ffand
serve while hot. - ■" J (&&m
JMRbpV MRS?. JOHN DEGMAU.
Yo«emlte ( Valley, Cal. .>QP
SOUP
Cream of Asparagus Soup
One bunch v& asparagus, one quart ;
sweet milk, two tablespoons corn- ;
starch or flour, salt and pepper to
taste and one tablespoon butter. \-'
-J MRS. WILLIAM MORRIS.
R. 3, Waterford Road, Modesto.
More About Cake Making
- Before mixing a cake, read * the recipe carefully. Weigh or • measure
♦ out all the ingredients to be used. Have the pans greased and floured
;or lined with greased paper. See that the oven ie just right.; Always ;
sift the flour before measuring,- and after measuring sift again •: with the
; baking- , powder. I always sift the flour five times. Beat the yolks of the
eggs l>efore mixing the cake and the cake will not have that "eggy" taste,
nut do not bent the whites t until ready ■to add them to the batter. -Use;.
fine ; granulated? sugar unless the' recipe specifies pulverized. Use strong
flour when yeast is used. Use soft? Hour for maktner pies, as 5 it makes J a
shorter crust and takes less shortening.- Do not add too much water when
i mixing: pie crust: it will '•burn., the dough or paste and 'make it tough.
*Be s-ure and :: s have your oven ' hot when baking pies. When pastel has ■
raised and starts to brown decrease the heat. ,* - - ;. >
Years of experience has taught- me that by "blending /strong and soft
i flour together I set better results in certain kinds of cake. Strong" flour !
needs more (shortening and takes up more liquid than soft flour. .Strong ,
flour, called' "bakers' extra," is best for bread, but; it requires more knead
ing to get that fine grain so much desired. Any body who has used Cana- •
dian wheat flour surely will agree with me * that it is the best flour for
-bread makinpr. For short paste it proved not so good, and we .used
- Calif orntaA flour. - ■ ■ : - ■- - • ■
■'•-\'r\ ' '• . GOLD CAKE, ■ : : / '.":. "" '.
. - Yolks ?of eight eggs, one and one-fourth cups granulated sugar,' two
third *■ cup butter, three-fourths cup sweet" milk, two and one-half cups
flour, one teaspoon cream tartar.' scant half teaspoon soda: flavor to taste.
'Sift j once, then ! measure, add soda and sift five times. Cream > butter
and J sugar thoroughly. Beat yolks about half. Rdd cream tartar and beat
to a stUT froth and add to creamed ; butter and sugar and stir thoroughly
through. f; Add* milk and flour alternately, "then flavor and stir very hard.
Put in a slow oven at once and bake 30 to 50 minutes. : . " -: d " -J
■ -'- ■'■-*' ■ '■ RICH White LOAF CAKEI; -*- l '
Cream one cup butter, c adding gradually two cups sugar; beat well
and a add one-fourth teaspoon ground : mace, .j one-fourth cup sherry or
brandy; then: alternately one cup milk and three and one-half cups sifted
flour. Whip to a stiff dry froth the whites of eight eggs and: add to the
batter, gift; in c two teaspoons;, baking powder f and beat hard. Bake in
two loaf j pans" in a moderate : oven for nearly an hour. -"■,-; ■ ■ ;*'i
:^ :?^~'^'y3--:-: ' y ] -. LAYER CAKE v ,-* :; -'': -\ , , :■- /■.
■W>'. Cream one-fourth pound butter with one-half i pound sugar.- Add the
beaten yolks of four eggs and beat well. Then add one-half pound flour
into which; has been sifted two scant teaspoons baking powder, , alter
nating with one-fourth pint of milk. Lastly add ; the welt beaten whites
of eggs, flavor with ; the grated rind of a lemon and bake in layers in a
quick oven.
: - .* " GERMAN CHRISTMAS CAKE
. \ Mix- one-half pound butter with one-half pound powdered sugar: add
yolks of Rise eggs and three-fourths pound flour. -- Beat the sugar and
butter before adding eggs, we]l» beaten separately, and then add the flour
and one % teaspoon vanilla. v Roll out and form into cakes ; the : shape of an
:"S"or a "U." Cover with an icing of sugar and water boiled, adding cur
rants and candied peel if s desired. ,-i Bake sin a very hot oven. ,
-V,-::^ '.;.;,■ .;■■./ CROWN CUJPCAKE ■
,/" One pound sugar, one-half pound butter, whites of 10 eggs, one-fourth
ipint sweet cream, one heaping teaspoon baking-powder*, one and one-half
pounds Hour, juice o4' ! one orange. Rub the sugar and butter together for
20 minutes.. j Beat the whites of the, eggsfe to a % stiff froth. When the
sugar and butter are' thoroughly mixed add the orange * juice, then the
cream, " next the beaten whites of the eggs; sift in the flour and baking
powder and mix up lightly. IBe ; sure not to get it tough. V, Mixing up a
J cake lightly is to have the fingers of both hands spread apart like a fork
and shake the flour in. ;By this method : you are sure. to have a light cake.
-These cakes are made in one and two i pound cakes. Bake in a moderate
oven.
DELICATE CAKE
: ,4 ; One -pound: powdered sugar, one > pound sweet butter, whites of 10
eggs, one-half pound cornstarch, one-half : pound flour, rosewater flavor
ing. Rub the sugar and butter together for half an hour. Beat up the
whites ,of the eggs and add them. Sift the T flour and the cornstarch to- 1
gether; add the flavoring and mix in the flour - lightly. -: Bake in a round 5
pan in a cool oven. MARIE WRIGHT.
: 1298 Union street, City. •: . , ■ / , -
VEGETABLES
Stuffed Cucumbers (Original)
:•;■'.: Peel t> and ' cut *■' the ends : off large
cucumbers and takeout seeds. Fill with
a mixture ,of hard boiled eggs, chopped
chicken or turkey and " a few " bread
crumbs, seasoned to ■ taste and moist
ened with a little cream. Cover cucum
bers with ; a rich/white stock t and stew
tin til s-; tender. i -Blend •• the v sauce with
butter, flour, si yolk of i egg i, and ;, lemon
juice. Strain sauce, add one table
spoon capers, pour over cucumbers ' and
sprinkle with - parsley. ,; - •
>- ■ ; 7 MRS. MARIE WRIGHT.
* ; 1298 Union street. City. •:
;\y Celery Sandwiches y
'' Take crisp white celery,' wash and '
shred very fine. Mix s .r* with ' finely
chopped boiled eggs ;; and make a
paste ' with K< mayonnaise dressing.
Spread v between f thin slices of brown
bread. ■;; GRACE A.« KENNEDY.
1830 Harrison street, Oakland. ;
i Red Rice
"% Fry •an onion brown in * ham or bacon
fnt and add one tablespoon l flour. .To
j this, add one * quart tomatoes cut fine
; and a little-boiling; water. Let stew
until tender, add two cups rice and
season : with red- pepper and salt.'? Cook
slowly . and when done ; add ", two table
spoons butter. v v MRS. L. J. BISHOP.
: . 1005 Market street, Oakland. ~< j
- Southern . Tomatoes V j
~ Slice .firms'tomatoes-'in;; fairly thick
slices. Season ■ with salt, pepper and a
sprinkle of sugar. Beat two eggs.
Dip f tomatoes first in the egg and then
in cracker crumbs until ? well covered.
Fry-quickly, in plenty of hot lard until
a golden brown, turning with ' griddle
cake, turner to avoid breaking. • May be
served,':with.- vegetables ; itor take the
place rof meat. •-:'; :' • r
f ■v ; . • MRS. CARRIE STANTON.
2614 McGee avenue, Berkeley.
Swedish Dressing ; . .
,* Yolks 'of two S eggs {beaten thor
oughly), one level teaspoon salt, : one
teaspoon pepper, two teaspoons white
sugar, two teaspoons prepared mustard;
one tablespoon butter, four tablespoons
best vinegar. - - Put* in custard s kettle i
and stir , / constantly until ;: it thickens.
When cool, it is ready for use. This
is sufficient Fj for one quart of" finely !
chopped oal.bfige and should be poured i
over while hot. Mix thoroughly with
cabbage and serve 'when cool. -
V- ■ HENRIETTA w SIMONS.
. 1521 J street, Modesto. ,
: > Cooking Green Peas
■''. -..Two Favorite French Methods .
„To J about one quart shelled -green
peas t take '< 12 J large S asparagus * tips,' a
small onion, six small French 1 carrots
(sliced), : a firm head :of lettuce (cut
fine), a pinch of salt and a pinch of
sugar. Cover- with hot water and let
simmer slowly until the -vegetables are
thoroughly' cooked. Then add one heap-*
ing tablespoons butter with • about one
teaspoon . flour rubbed '■ in. " This makes
a delicious dish. '; i , ■.■.;. ",-,■ ■ ::„■:;;. -:;A-;
Put one quart ,of peas in a stewpan
with about <three ounces butter (no
: water), placing on top of them a loose
', head of lettuce. Cover lightly and let
simmer on ; back of v the «•■■ stove until
' done. Then ; remove . the > lettuce ? and
season -> with salt and pepper. =.- The let
tuce adds to the flavor and increases
' their green color. .
v MRS. If. U'HACH. -;'
i' ; 1143 Fifty-third street, Oakland.
Spinach
j: Wash; two large •bunches- of : solnac'i
Or *; several small bunches. Add no
water or ', salt, % but 4 cook for - about 20
. minutes, > stirring often. jit will re
quire no ; ; draining and will ; lose no
i flavor or juice. Remove to a chopping
bowl, sprinkle with 3 one heaping tea
spoon flour, chop very fine, add half
• cup sweet cream, one tablespoon butter.
a little salt and pepper and ": return* to
the fire to simmer a few minutes, stir
ring often. , :>: IDA ALLEN, i
;; Box; 512. Holljsjer. Cal.
. ::"'■'■ - 7 -'-~ --' ■■• ■■■■' ■ \ :■•■■■■'*■ ;■■■■*• , -~■.... »■■ -- ■■ ■■.:,...-- .. ■-.
EVERYDAY HELPS FOR CALL READERS
, - VALUABLE HELPS '
Iv; Boiled' Me.*t—To boil meat for stew or/lxiilod j
heof. put in hot ; water, as cold water will ex- j
! tract - the juice and render It tasteless. But, j
! for that: very 1 reason, pour cold' water over soup
I meat, I*t (' it come '4 and, 1 Rliniaer-A gently for an
I hour or t»u when i nuking; eoiip.r ' : r :f ! -;-r.';
1 'S' Roasts *of f Any.- Kind—He i pure ♦ that 4 the oven J
; lii very hot. ; > Pet £ baif Iβ|'cup,:* greasei or ■£ drip- : ,
; plogx in f leaking pan. ?a* buOch of ; parsley»or, i
n 7 slier »i of-: onion, and 4 when > lirown ■; reniovp 5 para-,
ley>■ amife put i" roast X; In: x brown. thorouglily,.. on
i both * *i(lr>i; ? tnrn out ". the k"* and g iwiir 1 pint
. bot water In pnn; light tlie g»*; put roust
back tot cook > slowly*, i<, turn S jra* •; lew f andgcook
until i done. Heef ' take*« from j 4." '-raltnitesi.toj.li
■ hour $to * cook; f ***' IT ?of lamb js IV, hoars: s veal
henri«, Hod 5 pork * the same, as ' 001 ti v»>ui and j
pork nb*aW »be j cooked v»>ry -J, well -- d<we. J?; Uuste
"evt-ry 10 minute* and mtAamn : uft'T second bait
ing. ' - •
Fried Meat-tOrt the -pan sizy.lins hot. and
: nft«»r?>fat fif pet in turn t fas AmtriL Tut ;in I
1 stoat or ; chop " mid whe i brown , on" one * Hid*. , : i
seavn. ■ Turn v-:incat, lower •■ flame y and rook ;
islowly •"• minutes..
i ip: JKacellineoue "I Ma.to<itiaif>e ; .i curdle*. don't '
\ dft<i>(i!r: ''■ boat h up anotlu-r i eg; y'oik,'; odd a '»' few j
drops of oil and' add,? the , curdle d > ttiajooeai»e j
gredirnlly until thick. ; '-.
If meat "■* veiff tables % burn slightly .la turn
quickly r: Into ? another 1 pot i aud * burned•> part 3 re-.
mel«ii.- v ~,-,' -- '' - ,"'■• •
If the top of ajt pie 1 barns ? remove pie from i
OT«n, make 5« ' meringue of j beaten ? egg \ white ' and f
MEAT
I Sweetbreads With Asparagus
L Parboil three sweetbreads, plunge in
; col* water for .a- moment, drain = and
; lard -with thin strips of fat salt pork. '
j Place in saucepan with one cup veal or
I chicken stock, .three green ■> onions
! (chopped j fine), one , cup s thin sweet
i cream, salt, « pepper, ' chopped parsley ■
and a very little mace or nutmeg. Heat
quickly, l but do not boll or the cream
may curdle. Have one cap hot aspara
gus tips, cooked and drained, , and add
just before serving; IDA ALLEN. "
Box 512. Hollister, Cal. .
Game Stew
lAy four mallard ducks cot in small
piece* in salt water five hours. Take
one 1 bunch' of : celery, two carrots, "; one
onion, small . piece :of garlic,: five : red
peppers end rchop' very fine. Put ducks
on to boll and at the same time add the :
vegetables' and half <?a ?pound" pickled
pork. Cook : - one hour and add one can
tomatoes, two cans French mushrooms
and - cook 30 % minutes \ more. • Then ' add
half a teaspoon each cinnamon, cloves,
allspice; r • mace, nutmeg , , thyme . * and;
savory and three bay leaves. • Stir and
mix ! well together. Peel five potatoes,
cut in small pieces and add when stew
is :-; nearly : done.- Q' Then add one r quart
ripe olives, five s tablespoons .Worcester
shire sauce, half bottle catsup. Thicken
with i a little flour. ■■' Let stew stand-30
minutes j after,-.cooking: before v serving
to prive spices a chance to blend. Be
careful- not ;to put '• in too much of any
one spice. The same stew can be made -
of any wild game," using about the same ',
amount of meat ■'' -. .- .
•;;■-■■:.,: MRS. GEORGE M. JEWETT.
Vallejo. ; .: v
/ Croquette Sauce
:-:■ The ■;croquette depends for , its "•• suc
cess on 7 the merits ;of its ■ outside crust ',
and inside consistency. The former
should be delicate and yet strong:
enough to keep in shape; the latter,
when the croquette is hot, should melt
into a semiliquid. The croquette mix
ture should be finely chopped and made
of the best material —chicken, game,;
sweetbreads. veal or lamb. Rice •or
mushrooms may be added and it should
be mixed -• with a white : sauce, > some
what jellied when cold, so that It will
almost liquify when heated. ■ This la
the way to make" it: Mix two even
, tablespoons ) flour with one tablespoon
melted , butter and add three half f pints
rich, jellied, white stock. Season with
a 'C- bit :of thyme, celery, parsley,: two
cloves, six peppers and sufficient salt.
Add one cup thin, white, stock and let
the whole simmer '; slowly ian -2 hour.
Strain through a fine sieve and let cool.
jp The I Croquet***—Take one and a ' half
I pints mincemeat of any sort proper for .
croquettes and mix thoroughly with one
I cup of j the melted sauce. .s- Season : with
salt '■■( and -pepper, stir a few minutes
over the : fire and -add two tablespoons
cream* and the .'beaten yolks of r three ■
eggs. ; c Form ; the croquettes;:: In any
shape and sire "preferred, brush with
egg. v. roll in breadcrumbs and fry In i a
basket immersed Jin, hot fat until they
are a delicate brown. E. A. EDDY.
College City, Colusa county.
Veal Birds
' : ' Buy a large veal steak, cut very thin.
Cut off stringy ends. - Cut oft* steaks
two inches: wide and four inches long.
Put stringy ends through meat grinder
with same amount of salt pork. , To one
cup ground pork and veal add one-half
cup breadcrumbs, .one level teaspoon •
; salt. ''--i one• i level teaspoon sage,- ; one
quarter level teaspoon. sweet marjoram,
dust of ' pepper, : one ; tablespoon * lemon
juice and *■- two eggs, beaten• slightly.
Mix herbs, eggs and lemon juice i with :
breadcrumbs- before adding: to ground
meat. Spread each "little steak with
i filling, roll and pin securely with tooth- '■
I picks. Flour ends well and , ; fry in fry
ing pan with enough grease* to cover
Lone-third -of ends. y When ends >: are
I brown, pour in one and ; a half cups
! rich milk. ." Let simmer, with cover on 7
I slowly until thoroughly, cooked through
and' the gravy becomes brown and thick.
yU : MISS' INEZ; GRIFFITH.
341 SMI Second South ;street, Salt
Lake City. ' .
MiK.-ir. I spread* over the top and bake* until a
delicate.;.; brown. - "He* , - will •: never.- know * the ■
difference. V, ■.:■;< . .';•; ■[':■ ■ ■_ .' - .
v-If/the' top or bottom' of .a cake huns cover \
with ?■ At frosting s anil turn i upside - flown.
v? Stale 8 Cake. Pudding-1 , , a little, sherry, over J
the stale; cake, v Make; :•. custard, pour jon';
cake and .-you have a f'ellcloiis dessert. •'-./<"
■■■■- : it ~ : \ Mlix *M. vii*K * ''■ ■■'"'
14to Scott i*tn»t. Ctty.
V. VIS* ;~ A AXE: HINT - ? - ■
. for cooking |Mii|if.-cs. if siiiir milk is rat avail
able, k two ; tyblespoonful* i vinegar 'added 5 to I <»n f
•up snoot milk. May »<■ used, einrtly tup saui«
as \ that amount sof * emit 4 milk. J. If ■ <>rie lias 3, no S
sweet ; milk, water] will 1 (to ! Just 'as well: " Some Jof «
my beet I cakes wire j made =' by ', iisinj: * water * and 1
vinegar, wlili soda ; Instead "f sour milk." ? ' ,
Warren, 111. MKs. <;EO. V. WATSON.
A Hay Bex for Ten Cents- When turner heat
ttmkes eooktog a > burden I make * Breleaa cooker ii
(nit ■ofi ■ " hirge t c-atniy I pal l.'i The gtoeet /' mo t
the p«il. :w>: ■> 'N!«''.."ic fi>r ;. 10 i ; yards lof %
a«lif st«»s.V;l^ !in.-.i tin- bottom, sides and -i (aside
of . the cover ' (lie candy- pall with ; tin , i asbestos. •*
Tlirn 1I f packet! tli' , 3 pail I'.witli s hay. \>t tsslnff it t
tl(j!»tly,;'around ' a"; time quart "; pranlte i pall with
it clone rover. Next it; made ;i cus&ioo for the top ; ;
<iDt of lan * old I Bonr * sack | etu ited i with ; hay. " My |
(•(.(.Kit j, works \as J well \asJ a ; more expensive ■ one,
end has saved sme j many * time« ID cents in f fuel.
MELS. I. N. U.,
- ,>V 311 Lister. avesue. East- Oakland.
