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Favorite Recipes of California Housewives Clever Strawberry Recipes Little Log Cabins— Roll paste out thin. Cut eight Inch strips half an Inch wide. Pile strips "crlss: craw" at the; four corners of , each little square to a height of six strtpa, urtng 24 In all. Fill In the center with fine,, large berries, sweetened with powdered sugar. Pile up In pointed shape for roof. A meringue made of whipped whites of eggs, sweetened; and flavored with vanilla. ;; ; A . ; Strawberry One quart berries, three pints water, juice of one lemon, three-quarters of a pound of sugar. , Crusn berries to.a smooth paste, add ingredients, except the sugar,; and let stand,three hours. Strain over the. sugar, stir until sugar is dissolved and set In ice to congeal into a soft mush" ,') ... ' Strawberry Ice Cream—Put one pint cream in a;saucepan with half a pound of sugar,* set over the fire to heat and when the sugar is dissolved stand, aside to cool. .Add another pint of cream. Mash one quart 'ripe berries with half a cup of sugar and let.'stand one hour. Strain off the juice, pour into the cream; mix well and turn into the freezer. Strawberry .Salad—Arrange large, ripe berries, cut in two, in a glass salad Bowl; dust with" powdered,sugar and a little nutmeg. Pour over a dressing '.made of two tablespoons sugar, one gill : sherry, one table spoon maraschino, juice of one lemon and two oranges. Toss fruit lightly with a fork In the dressing and set away ou the ice until serving. Strawberry Eclairs—noil together in a; saucepan one cup -boiling water. Quarter of a cup butter and a pinch of salt. Stir In one cup sifted flour. Stir constantly until the paste leaves'the sides of the pan arid cleaves in -a mass. When partly cool add your eggs, beating In one at a time. Drop carefully in long narrow strips; on buttered tins some distance apart. Bake in a moderate oven until well risen, or about 30 minutes. Leave door opens few minutes before removing to prevent falling. When cool split open one side and fill with sweetened crushed; berries. Cover whole surface of eclairs with boiled icing, tinted s pink with berry Juice. ' „ Lady Locks—Cut paste in strips one inch wide and twelve inches■ Jong, Roll each strip around a "lady lock" mold and bake in a hot oven until a delicate .brown! Slip off the molds and fill the hollow 'space with berries, sightly crushed and sweetened. Serve with whipped cream. (Anything in the pastry line with this fruit is always: more delicious served warm.) - .--.--; Croqunntc of Strawberries—Dissolve one tablespoon gelatine in a little cold water, add two tablespoons boiling water and stir until dis solved. Wet a mold in water; strain one quart ripe berries, dip each one In the gelatine and press them closely together around the side of the mold. Fill the center with a rich charlotte russe ; and set on ice. When ready to serve, wring a cloth out of boiling water and wrap around the mold a moment. It will lift off easily. . ] Dutch; Separate two eggs. Add to the yolks half a cup of milk, one tablespoon I melted butter, one: cup pastry flour sifted four times. Add to flour one -teaspoon baking powder. Beat ingredients thoroughly and fold in stiffly beaten whipped whites of eggs. f Pour into a shallow greased pan; Cover top with fresh berries, pressing them down into the dough. Sprinkle over half cup sugar and bake. Cut into squares and serve warm with cream or hard sauce? David Harum Individual Short Cakes—Sift four cups pastry »flour,; four level teaspoons { baking powder together twice. Mix in half tea spoon salt and two tablespoons powdered sugar. .Work. In three quarters of a cup of butter with tips of fingers and add gradually two and a quarter cups milk. Roll out one , inch thick, without touching any more than IS absolutely necessary. Bake twelve minutes in a hot oven. When baked cut into round dice with cake cutter, about the size of the round of a teacup. Split and spread each piece with butter and spread with crushed, sweetened berries... Make a cream sauce, using; one and a half cups of sweet, thick cream, half a cup milk, half a cup powdered sugar and half teaspoon vanilla. Whip cream stiff, adding the sugar and flavoring. On top layer of berries pile lightly a liberal spoonful of cream. Garnish the top and base with whipped cream, forced through pastry bag and tube, forming creamy roselike puffballs. On top, In the heart of the rose, place]lightly a fine ripe berry. r - ft! S. Pilgrim Street. Stockton. MRS. ANITA LOWE. IN THE EDITOR'S MAIL Editor Housekeepers' Page re :eived today your check. for two dollars for which 1 wish to thank you'■'-' lam glad my recipes ;•' have " been available and hope seme of the readers of The Call have tried them. Sincerely yours, Oakland OB ACE A. KENNEDY Editor Housekeepers' Page— re ceived the check for one dollar and for the same I wish to thank you. v • * Sincerely yours, Modesto. I HENRIETTA SIMONS. ! o Editor Housekeepers' Page—Will c you kindly publish a good reliable pound cake recipe? Also 'will, some one let me.know how to preserve corn on the cob? Trusting I will be able to help some one with "a/recipe later. "■ • 1 am respectfully yours, „ v MRS. Q. U. MILLER.:? 17 57 Leavenworth / Street, City. V. Health Bread Two cups bran, one cup white flour, one cup sour milk, one tablespoon 'mo- lasses, one small teaspoon; ; soda. Raisins may be added if desired. * MRS. C; A. C.REELT. 37 6'"* Seventeenth street; City. Corn Bread One and a half/cups unsifted yellow cornmeal. two tablespoons melted but ter, two tablespoons sugar, one scant teaspoon salt. Let two and a half cups milk come to boiling point/and pour it over the first mixture; beat well three minutes; then add two well beaten eggs, beat well; again and add the last egg and one and a half* tea spoons baking powder; beat gently and pour into well buttered baking 'pan. Bake 30 minutes in .moderate oven. - * MRS. H.G. ADAMS." lt>ol Leavenworth street; City. . ENGLISH CHEESECAKE Turn two quarts fresh milk by putting into it a piece of rennet the size of a; 50 cent piece and o*ne and oife-half tablespoons es sence of rennet. Let the milk; be warm, but not too hot. and let it stand on warm-; stove. When it is turned, pour it into a coarse towel and; allow the whey, to drip from it, gently , pressing it until it is dry. Then add/three ounces currants, pre- , viously washed and thoroughly/ dry; * two ounces candied lemon; peel ;in small, chunky bits; yolks of three eggs and white of one well beaten; two ounces butter, slightly creamed and stirred in; two teaspoons Sugar, half ; a nutmeg, .finely// grated, and a dash of salt. ;Line/; patty ) tins with good short paste and fill in with the mixture^ ; Then put a narrow curled strip or. two of * paste / across and bake in a rather quick oven, but not • too: hot. MRS. M. L. HASBROUCK, Box 25; Rhinebeck, N. Y. /. / VEGETABLES Seasonable Recipes Baked Eggplant—Boll an eggplant il6 f. minutes.; drain, and ; when cold J cut in halves lengthwise sad scoop out the , Insldes. Chop the pulp and mix it with the same quantity of •? cold minced j chicken:: or veal, one handful/- bread crumbs, salt,/pepper, celery : seed f and lemon Juice to taste and generous spoon melted butter. 1 . Mix thoroughly, return-to;■ the halved vegetable and i cover the top /with "brownedV crumbs, put "Into a baking pan. pour/- in sea soned stock deep enough, to cover one | fourth up the side of .the eggplant I bake : nearly an /" ■> hour. - r * basting : fre | quently. Transfer: to a hot dish. Add onion Juice, saltic and pepper ,to the I sauce in the pan..thicken with browned j flour and; pour about; the l eggplant. BakeS --: Cucumbers—Cut in >> halves lengthwise without'paring. /; Place In a saucepan, 1 cover ;: with ;-;salted boiling water and boll| until they; begin to get tender.V; Lift carefully and' drain. Kill f with" creamed; fish, cover the top with stale bread crumbs and place in";a baking pan. ; Place In the oven until browned on top and serve as a fish course. ** v _'..'"" - » uramkfra • With "-'; Shrimps— Cutx cu cumbers in \ halves; length wise and cook until tender."- Scoop out the seeds; drain and place in a baking pan. Fill with canned ; /or freshly,; cooked" : shrimps heaped ; ; up In / the ■ center. / Season with salt, pepper and bits of butter over the shrimps.-.Bake' until thoroughly heated. 9ij Onion apa With llsmVilllnK— large! white onions /until /they: are ten der, but firm ; -enough /to- retain their shape. 1 Lift ; outs carefully 't with/;-the skimmer, and with : a sharp knife re move the center. For : the filling mix two //tablespoons! finely; chopped 3: ham with one cup bread«crurnbs,* pour « over one H* tablespoon ? melted - butter and sprinkle - with bread crumbs. Wrap! each In a /square Of/""buttered tissue paper and twist the ends so they will stand up at the i corners. /; Bake 'in a slow,/oven ,30 minutes. Remove * the paper and serve with cream sauce. " r ' ~ „':: _ " '" ; '•'"■'' : ' X-' r A. EDDY. College City, Colusa Co. . : Vegetable Cutlets < j; Mash six large hot boiled potatoes, adding; butter, seasoning and enough hot milk to slightly I moisten. Chop fine one onion and slowly fry golden brown In, one: tablespoon butter. .: Add I this to the potatoes with one cup; each of chopped cooked carrots and white onions. : Season all; Vadd? one heaping tablespoon .chopped - parsley, and ; mold in small cutlets. Dip each in slightly beaten; egg, ; roll iln fine dry bread crumbs and fry;in;; smoking hot, deep fat. Serve with tomato "sauce.-; ;^ /" */./."■: ; ; MISS / ALICE ; HARRISON. " -p Redwood City. * % V" " SALADS Lone Star j: On a : round > plate make an '/eight pointed star of the \ : \ following J fresh vegetables ■ cut" fine and arranged s sepa rately in the order named: Green water cress, white cucumbers, red p*eppers, white ,chlckbry,f green lettuce, white onions, s red I tomatoes ■ and V white celery. Put half a lemon in the center, 4 around which place ,' cut -. radishes and f green peppers with the white of a hard ; boiled egg. o chopped fine, heaped on the lemon. The tiny;leaves of the lettuce can form the outside border around all. In serving, first place letture leaves on each plate and on them.a spoon of ; each of ; the veegtables, ..with a* little of the tgg, and cover with French dressing. ; Put the star on ice for an hour before serving. '/"SSi* : ,_; „ " MRS. H. LIPMAX. 14 33 Post street. City. ■-'*-'■ ■ ■.'' V :. ; -"' : iv ■*.":' . :■■ ■■:■:■ ■.:..'■■ ' ";■"■■' ■■■■■■' ' ■ ■ ■ ' ■ ■ ■ ■ '■ ' CAKES Nut Cake '.:.. One-half a cup 'butter,=: one and one half cups augar. three egg«." two and one-half cups : flour, one and one-half teaspoons baking powder, one-half cup ( milk, one cup chopped nuts. Rub the sugar and butter to a light cream; add the W eggs', beaten .a Httleli then the milk, with the powder and flour sifted together, and ; the nuts. Bake in a paper lined tin* in a 'steady oven 35 minutes. . .vU'j •■' v.: ', M. E. STEVENSON. Westport, Cal. -.'' 'j- :'•*'•.'„■• i**- Chocolate Filling One cup brown, sugar, one cup thick sour:cream,"one: square chocolate boiled until J it: becomes thick ) when 7 cool.,; Fla vor with vanilla. ;''-' : -f,.---"* : -V;:'V.-V: J*i■'-""•;'?.'' •-.-•■• .;M./E..: STEVENSON. ■ - : Westport, Cal. »3//-"V* 1/' \ '—■ ■ Five Egg Orange Cake Five eggs, one-half cup butter, one cup sugar, three-fourths cups milk, three'cups flour, one and one-half tea spoons vanilla, one and one-half tea spoons baking powder. Beat {sugar .* and butter to a cream and drop in yolks of eggs l . thoroughly "• beaten. Add one cup Hour, the milk and then another cup flour,: beating well ;all the; time. Add balance of flour with the whites pf'j.he eggs beaten to a stiff froth. Bake in layer .tins in* a moderate oven. Filling—Beat the white of one egg 'stiffly ,«arid J add r one * teacup * pulverized y sugar. ; Grate-thei outside of an orange down to the white, squeeze out juice and add* to the frosting. V i '■: ;'■'.:• ". \ V MRS. ROSA OTTOSON. ■:'. Little River," Cal. - \".*> / * ■ Chocolate Layer Cake One cup sugar, one slice butter, yolks of three ? eggs, oneicup. l sweet milk, one small cup , chocolate, 'j two cups flour, two teaspoons "'baking powder, two : teaspoons* vanilla extract. Beat the whites of: three eggs " stiff' and add 'last..., : ~i ■■■"":,■ .<-', >•-, Killing—Two cups powdered > sugar, five teaspoon* boiling water. s Stir be fore putting In stove, then Jet It ; boll until -it? candies. Have? whites of / two eggs beaten stiff and beat boiling sugar 'until' it?gets: hard, i Add /half f a teaspoon vanilla extract and ; half, a cup chopped walnuts. '/-,■" vJ.T £,'- -• '1; . . v j.•..; .://'-'/: MRS. B. M. i" STEELE. : h - 617 Washington • street. ■ Santa Rosa. Prune Cake v , One • cup > sugar,' two * tablespoons but ter, two * eggs, ?■ one . cup l cooked; -well chopped prunes without syrup, one tea spoon spices mixed well, one V large tablespoon f chocolate, •; one teaspoon soda i dissolved :in half a scup Sprune syrup, one ? and l" a quarter cups /; flour. Bakeiin three layers and put together with ;marshmallow' filling. \ This cake will ktep indefinitely. * MarearaaUow I Fllllsiir—Boil J two cups j sugar, ten tablespoons hot water and one-fourth teaspoon : cream-,' tartar until j thick "like candy. Then add i32 \ marsh- l mallows and I cook until melted, being careful not to burn. Have ready the ! whites of three eggs,//whipped .toJ; a j stiff froth and pour the above mixture into whites.; beating \ all : ; the while. When cool add one cup chopped wal nuts. Spread as thick as possible be tween layers . and' frost ? the whole 'cake with icing. * - 'A : MRS. M. LACE . -310' Market street. Redding. _ j Easy Cup Cakes ; Sift twice one heaping measuring cup flour, one scant cup i sugar and a > pinch of salt. Put one-fourth of a cup melted butter in measuring cup, add two un- , beaten : eggs;-'brio"..-' teaspoon '* vanilla, - " fill | the: r remainder■ of cup up to brim with j sweet milk or cream and; add to first | mixture., Beat -well a few minutes. add one heaping teaspoon -Royal • bak ing powder i and: beat gently. One j cup chopped "walnuts may be ; added. ; Bake In moderate oven"almost:2o minutes. . MRS'"' H. G. ADAMS. . .1501 Leavenworth street,; City.";" Mahogany Cake Cook half ia cup; chocolate and : half a cup 'milk together and let cool. Cream: one and a- half cups sugar and one cup butter; well together; then add three'■■'• eggs,*, saving out 4 '; white! of one, one small COP milk, two cups flour and two 'teaspoons ; baking powder. Add the ? chocolate "mixture. v., to % .which :• has beer, added half a: teaspoon soda. Bake slowly; in three layers. ' • ■-X Filling—one and a .half ; cups ;of powdered sugar, three tablespoons coffee,"!; one / thin - 'slice -butter;' three tablespoons 'Chocolate; -\white£.!Ofj>one egg and *v vanilla flavor. :# Beat r; until creamy. GERTRUDE'THOMPSON; Seventeenth street. City. : \ :, j REQUESTED RECIPES _. Enchiladas : Purchase a 25c pot roast for gravy, \ brown V well, add/ plenty(fofg water, ?;a* ; little "garlic, and ; when meat is tender ! add' about Aye dried red pepper pulps to the gravy. For.the -cakes |take "one ' cup** good mush' flakes, two; cups flour; mix rather stiff, roll very// thin, cut any'site/desired; hake on top ?of stove, I turn* quickly; so • they will j not burn; pile 'on plate and cover.; Have ready; plenty ! grated.; cheese,*:.. chopped 4 onions,;;, and I about 20c round beefsteak run through j chopping?"! machine and i/fried fe brown. Now take a little gravy, add a' little boiling water and put in frying pan lin which /put: two or: three the cakes. Let/cook,a minute, take out and put In the center of each a little onion, cheese, olives, the ; fried ! beef steak/and 1 a little salt. Roll up in platter; //when I all are done/ pour on gravy and garnish with ; lettuce, rt• '•>''v»''^*^:-:^'. i - rs --'* :':";':' ~T--::,; MRS. ELLA CHAMPION.; ■'Rust,;Cal.//' - ■-,*".'■ ■'"* ' * Economy Cake Here /is: a splendid plain/ cake recipe for, the "St. Helens Subscriber"-.;; ". "*l One cup sugar, one-third f/cup/.butter/* one egg,': one : teaspoon vanilla/*? two teaspoons baking powder, two J cups flour, s one cup ? milk. J Cream the sugar and '~ butter and 3 add i the broken /« un beaten-egg .and vanilla. Add to this the milk, the sifted flour and the bak ing powder.? Bake 30- minutes In,: a moderate oven. / ' £j3£gj|Sj; This f cake is delicious,to serve, warm with? berries.;; •': MRS. L. C. BROWN. ; S ' Mar tinea Cal < . / *'-"».* --* Whole Wheat Bread Take * three / cups' whole/wheat' flour, three/teaspoons baking powder, half f%: teaspoon salt, two teaspoons sugar. milk. Sift together the flour, baking powder, salt '~ and Z sugar. Then add enough milk to make a . dough Just I stiff B enough to handle conveniently. ; Handling tas little aa possible, shape into loaf and place in a deep buttered j pan. Allow It ?to stand if five minutes ! before placing In*- the oven. Bake slowly and * little longer than Is necessary to bake white, bread. Pro tect the loaf by placing a sheet of paper on the 4 top, i buttering the f side which comes next to the bread."i^igfgg M^«l^-^' ; MRS. R. H. B. Box 222, Vallejo. Plain Cake Half a cup butter, one cup sugar, two and £ a half cups, flour, two eggs, two teaspoons baking powder, one and '&<half cups milk. Cream butter)/ and sugar, beat eggs, sift together flour and baking powder, mix altogether and add milk; bake SO minutes. Box 222. Vallejo. MRS. R. H. R. MONTHLY PRIZES FOR COOKING RECIPES "■■■-■ ",..." *■ - ■-■ . ■, ■ ■"■- .:.r.<. A first prize of $3, second prize of $2 and five prizes of $1 will be given each month for the beat cooking recipes sent to this depart ment and published on this page. Contributors will please write on ONE SIDE of the paper only and sign name and address after each recipe. Address The House keeper. The Call, San Fran cisco, Cal. MEAT I Onion Dressing ! " Select - four or five onions,," pare and core them and " place ■'them*,, in the body of the duck to give flavor. The t onion is not to be served. A. C. JOCHMUS-V; | Pacific Grove. : ; .v" , --;--;:, :; ; ' ' -' ; . Tripe Allumido Soak tripe 10 or 15 minutes in hot water and vinegar. ■ In a' stewpan place one large tablespoon 1 butter and 1 two I tablespoons olive olj. ' Cut tripe In 'small *! strips % and T'i brown ;" in ;"* mixture." Chop a kernel of garlic fine;. add a lit tle I parsley, onion, celery, one handful dry mushrooms soaked .In a' little water, a small j piece "carrot,* one cup hot ; toma- ( toes, salt, pepper and a pinch of cloves. Cook all one 4 t hour,;; arid when ; nearly done add one handful cheese. MISS N. ' KEARNEY. : 27,:" E. Church street, Stockton. Veal With Ginger Root Buy *?i s; 'cents";, worth of -a ■■ cheap J cut of 5 veal, cut It ;in small pieces ; and % dip each j piece in s flour; : Fry » one ; sliced onion, add veal and fry until brown. Then i add -| pepper and ' salt > and ;« a small ! piece of ginger root. Cover with \ water and stews until done, adding I water as , needed. The meat will "be * delicious and the gravy; fine.; :«. : " ,' '■-'-": ■"* -V ;^ ":-; : -it:-' - - -.; v; l -Henrietta SIMONS. 1521 J street, Modesto. ;; Plain Steak Roast Get a good plain :steak, cut» medium thick.* Chop one large onion fine. Spread ! out l the| steak and salt, pepper and flour it good. Then put *In the onions .; arid roll it * tight. * Close k the ends with skewers to keep the juice in. Spread; grease on the outside, bake one hour and -serve hot.„: 5 MRS. AHMAN'I'A CHAVARRIA. ;: >: Safe Deposit bldg. San Jose. - | Beef Rissoles v »,"' -.From.. Leftover i Meat. ■■■■■: -/..1 : Chop cold roast beef .andjseason with salt, pepper and tomato catsup *bri, a little prepared mustard, ~ Make % some plain pastry, roll very thin and cut into pieces four inches square.?" In each place F some of the. prepared beef, fold one edge of the paste 'over like a turn over; drop 'in . hot Hard- and fry as doughnuts -, to a very : light brown. The paste should,, be* rolled very thin. A delicious*:breakfast dish. :: '■'■:'",: MRS. M. A. CENCIRULO. SI 1 S. San Joaquin' street, Stockton. EGGS Buttered Eggs and Oysters : v Three eggs.; 12 oysters, one tablespoon 5 cream, one tablespoon butter; salt and pepper. ;Beat eggs until frothy end add the milk and seasoning. Melt butter, pour in the egg mixture, :;stir4 over a slow fire, and 5 ; when just beginning to thicken put in the oysters and cook to a soft, creamy mass. 4 ' r '' j - ■'-'i.'-^Y'y';'"";^" : **:--:*i . : '■'- : ;' : -:v'; : * ; i--' : A. C. JOCHMUS.' Pacific Grove. Cal. :; :; FOREIGN RECIPES Casta men —Boil \ one and one-half; pounds» chestnuts /until/, you can peel ; them/-; Boil' half a pint milk, add one 'teaspoon' va nilla and let it. cool.: Cream one ■ quarter cup butter with one-; quaster pound sugar, add six egg yolks, stir and mix well with the cold milk. Stir In the chest nuts and add ; whites of six eggs r beaten; to a snow. ■■■■■■■■'.::-:■:■ ; *•"-;Mock; Pate de Pole Gras— chicken livers and slices of young calves liver in chicken fat until well done. Remove the ■■■ yolks of two hard boiled eggs, mash with a spoon and add to the liver, which should be f pounded: or mashed. Add onion;* juice and butter to taste. Halve some boiled chestnuts to repre w»■»-_•,■■.'4 - _ . ■-■; ', sent the truffles. Salt and pep per to suit. Wine Soup—Take half wine and half water, sugar to taste and add three beaten egg yolks. - • , . ' ' Pour the boiling mixture into the eggs, stirring all the time, ; While cooking put in sliced and v '"-'■ •-".' * ."'■-".----■•■" t -■ ---.'-• --> -,-'■;-'■«-**'■"■'■'*-■-"-"'■■:■"■'"-•■'> peeled lemon, small squares of bread :■ browned In butter and salt. Take off the stove and. drop in the beaten egg whites by the spoonful. Beet Soup—Put about eight /young beets in to. vinegar. />Let| them boll and' ' salt and pep ';,-.;---.'. i..-..y..-.... v - -I I"I v - * i;'-.'■': per to taste up five eggS and pour some of the boiling soup into the eggs, stirring all the time; return this to the soup { in pot and serve. Sweet Pickled Carrots— Peel and cut carrots in sticks three Inches long and half an inch -; thick, boiling In salt water un til nearly tender. Drain, and to*. each pound of carrotlttakehalf: , I a cup vinegar, three-quarters of j a pound sugar and two cups water. Cook water, sugar and , pfe<aawiaw^«iasiM»gwMaMßS>tMMit. «*»*^r r r r 2^:* vinegar to a thin syrup, in which j finish cooking carrots. Add lem on peel, cinnamon stick and ;, whole j cloves. ;Seal.-.- in jars.. . . MRS. M. VICKERS, ; ; 1419 Scott at., city. - . - . . . . . ■ | MISCELLANEOUS \ ♦ hi ' . mill i ii '■ I—i '. in.)— mm <»; Rhubarb aad Raisins f"fAddfJ seeded raisins when/; stewing , rhubarb and the result- will prove a success. - ;-:'-:: /: ■:.: MRS." WHEELER. San Francisco. Stuffed Peppers Take eight: green sweet bell peppers, remove the tops with the I seeds ? and set in a bowl of £ boiling water. -While cooling f prepare 'stuffing;: as -follows: Chop fine one-fourth of af cup blanched almonds; add one cup boiled rice, one peeled £ tomato chopped fine, one pair sweetbreads that have been parboiled and picked to pieces, or one net of 1 brains, one teaspoon-T onion/~ juice and salt: and pepper to taste. Mix : these In gredients well together and stuff pep pers. Then place " them in pan and cover with half a cup water and one ! tablespoon/ butter. Bake 30 minutes and serve hot with the following sauce; *»■*{«•« —Beat ' four eggs, two table spoons butter and four tablespoons water.together. , In the meantime have one tablespoon vinegar, one bay leaf, #ne« sliced onion over fire/until aroma of vinegar arises; then stir it into the egg mixture. . Stand :ii all In boiling water and stir until thick. Serve hot Delicious with hot rolls and coffee for luncheon.. ; ■ .- , MRS.MH.,B.ITOWNE;;. •:;■'': 244 Mission street, Santa Cruz. • ' <*, Hotchpotch -:,[ Equal parts of cold boiled; meat, cold boiled / potatoes, chopped;" and T stale read.''£* Mix well S and ' inclose In I a crust as • for chicken pie. Moisten with ; milk or broth. Bake 30 iminutes -; with /a crust of mashed potatoes spread over the i top dotted with pieces fof butter. ': MRS. M. A. CENCIRULO. 4, :811 S. San Joaquin; street, Stockton. Scalloped Spaghetti «; Half /a/package of spaghetti,-- half a pound chopped J raw steak, half a can tomatoes, f one onion, ; one "clove, /garlic, two tablespoons butter, half a pound cheese. Boil, spaghetti in salt-water. Put butter in- frying pan and */4 fry chopped onion and garlic; then §Jf add steak. Add strained tomatoes and cook 15 / minutes. ' Pour over: spaghetti and cover,/with* grated cheese. Garnish with parsley;* .-"„ T "-' > v .'"'" / / MRS. J. D. WILLIAMS. "& 1123 J street. Eureka. : • : Turta, an Italian Dish Take one dozen;- artichokes and 'cut very fine, using only tender part; six eggs;;-. '■ one x loaf stale "ii bread ft crumbs soaked in milk; and squeesed out, three ; tablespoons grated /; cheese, three cloves garlic, one onion chopped fine, three I sprigs parsley, some J celery and half v a cup olive oil. Mix all together with plenty of salt and/pepper and bake / slow. You may use , asparagus tips tor f boiled " rice.; In .' place" of ? arti chokes. : i / MRS. D. DEVOTO I JR. " " Sonoma. * '"..'• Creamed Celery With Poached Eggs Make the 'cream;, sauce by j any one of the three'methods tin/"general use, but Ifi the ? cream or milk be added"to the flour and butter/and cooked '% together, let it first come in contact with only heat enough to remove the chill of Ice." Or If the more hygienic method of our grandmothers I^be preferred, let -* the sauce cook at least 20 minutes in the double boiler before, with tender celery added, one and a half scant cups to one cup sauce, to be poured/over: the well dried toast, finished to a golden brown. But first 5 dip": the edges of each slice of toast in: salted t boiling water, that in eating the fork may divide it with ease,/; then tightly spread I them with butter. / Above % the [celery/set the \ fresh est 'of eggs, / cooked;"; in //salted /water, which, as the French say, I have been just "smiled" on one side. Garnish with ;a / bit f of/parsley .or: cress and Va stalk of '"curled s celery. -....- Pacific Grove. ; - A. C. JOCHMUS. Tamales : /Purchase/ 76c < beef flank,/; 25c .dried corn. 15c 5 chili % peppers, 26c / olives, 15c raisins, two large onions, /small - head of | garlic, two tablespoons % flour. """.This makes & about 80 tomales. 801 l beef until ? done, but >not too tender. Keep all the broth In ; which meat -/was cooked. CutT the -meat'/inlsmail?dice. 5 Heat ; about»a" pint /of hot fat, half lard and half beef : fat. Stir flour into hot grease, add /chopped onion and garlic and stir until: onion \ and garlic are half cooked. Add the -y beef, "some- of the broth' arid. all ■of the 3 chill " sauce, which should be prepared in the, same) mariner as - for: enchiladas. Put in salt.to . taste and f. work all up together 201 minutes. This completes g the stew. The corn must be' prepared |the* day before | fol lows: Cove rj; the % corn with 3 a strong lye made of two tablespoons lime. Now put on stove with cold water to cover, and boil until • corn begins :to peel. When cool :/ rinse In ! several;- waters, rubbing between the hands.': till the skin rubs off. Soak f Inf cold water over night. Next /day] grind sin a i meatchop per. "'When] ground add about one pint of the i same *» tat las used for the * stew, the, remainder,: of the broth and salt to taste. :% Work! it up: thproughly into the corn until it becomes light. -Have some clean dried corn husks ready and on each husk spread/ two tablespoons of the corn. Fill with two i tablespoons of the stew, put in a couple of | olives and raisins, cover with another piece off husk, spread; with \ corn, tie S up: arid trim off the ends. Tie f with small strips of the husks or string. Take fa large " kettle, «All' half full of ; water, put in 1a j little salt, put lin r„ tamales, cover tightly an d I cook I one hour. As " soon as cooked take: out f of/water,/let; stand a while, lands serve. „ MRS. AMBROSE TORRES. t 134: El Dorado J street, Monterey. \^ Savarin, / The S savarin S and S baba are «so i much alike) that | the same recipe will fdo I for both. /They are familiar to all tourists in gay Paris, and /very/ rich ' and light. Mix /; one ; pound sifted flour, four ounces sugar, half **Ta*: pound I butter. eight eggs and one ounce yeast. Melt ithelyeast! In half a pint of warm milk and set to rise. It is best to add only a* little flour arid then, when risen, the : rest. When light, add the etfgs end sugar and butter melted, and " stir until smooth with the rest of i the flour. Line a"j mold with butter '$ and » chopped % al monds and pour in the jdough, three fourths .full. When risen to the edge in a moderate oven one and a ! half hours. Before turning out, gash :■ the top with a knife, pour over It a syrup of sugar • and 'i water " boiled, and some 1 rum. '- , • MARIE WRIGHT.--, 1298 Union street, City.--. " : '^&S§| '+ i - .1 -r „-i ■ii. ,_ ~ - r ■--- -- # j FISH AND SHELLFISH \\ + ,—__*. Creamed Fish . Flake fine any cold cooked fish—it makes no difference Ifß it has been baked, boiled or fried, so long as It can be pulled into small pieces. Make a cup of white sauce by cooking to gether one 7 tablespoon each of flour and butter until« they bubble, pouring upon them a cup of milk and stirring until sauce is thick : and ': smoothly blended. Put the fish with this, season to taste with pepper and salt, turn into small nappies or one large bake dish, sprinkle ; bread crumbs over : the top. dot with bits of butter and bake ten min utes, covered. Then uncover and brown. Serve with sliced lemon. MRS. STELLA HAGGARD. Calistoga, More Good Asparagus News ... Baked Asparagus-Wash two small bundles of asparagus until per fectly free from sand and stand them upright in a kettle of water, leav ing the tender tips uncovered. In this way the steam will cook the tips while the boiling water is making the stalk* tender, and the former will not cook to pieces, as is too frequently the cats. Whan done, drain and cut into small pieces, removing only the toughest portion of the ends. ■ To each two cups of asparagus add an equal amount/ of grated bread crumbs, two tablespoons butter, one cup milk, naif : a teaspoon salt and three or four dashes of pepper. Dust a well buttered mold lightly with crumbs, then arrange the asparagus and crumbs In alternate layers,' dusting each with salt and pepper, and dotting with little bits ot butter. ' Have the last layer of crumbs, pour over the milk and bake in a moderate oven 20 minutes. Serve hot; Asparagus Mold—Make a cream sauce with two tablespoons each of flour butter, half a teaspoon salt, a dash or two of pepper and one cup cream. When smooth and boiling' add half a cup cold chicken -or veal'chopped fine, one cup cooked asparagus tips and four well beaten eggs. Line a well buttered" mold with cooked asparagus J tips and turn in the asparagus mixture. Set the mold in a dish of hot water and j bake in a = hot oven/until the center "is firm/ .'Then let stand a few v min utes, invert over a shallow heated dish and gently lift the mold. Serve at once with butter sauce. * Asparagus With Eggs—Place cooked asparagus in a buttered baking dish and season nicely. Beat the yolks of four eggs until very/light, add twc tablesi»oons each of butter and cream, season delicately and 'whip; In the stiffly beaten whites of the eggs. Pour it over the asparagus and bake in a quick oven ; until the eggs are Bet. : *. » 'Asparagus on Toast—Wash the asparagus carefully after separat ing it and tie each bunch into three bundles. 801 las for other recipes until-nearly done, then add two level teaspoons salt and cook five min utes / longer. Cook a small onion, chopped fine, a bay leaf and six pep percorns In two tablespoons butter until it bubbles, but It must not be allowed to' brown; add /gradually; three • level/ tablespoons- flour, stir and cook until smooth and thick, then add two cups chicken or veal broth (milk may be used instead) and a pinch of nutmeg, and cook five min utes. Strain into a saucepan -and add, very gradually the well beaten : yolks -of two eggs and one tablespoon lemon juice. Add bit by bit to i prevent oiling, one tablespoon butter, : and stir until / very /hot, but it : must not boll after the eggs are added. This quantity of sauce will be / sufficient for two bunches of \ asparagus. Place the /hot/asparagus on rounds of hot toast and serve the sauce in a boat. ' Scalloped Asparagus— the asparagus in slightly salted boil ing water until tender and then place a layer in a buttered baking dish, which has been lightly/sprinkled with'bread crumbs. ■ Dust the aspara gus /with ",} grated cheese, chopped / hard ' boiled eggs, salt and pepper and arrange layers in this way until the pan is full, having the last layer of asparagus. Pour over one ■; cup thin cream sauce and/ allow it to soak through the mixture. /; Mix a little ' grated /cheese with \an equal quantity of bread crumbs, place over the top, dot generously with bits of butter and bake in a quick oven until lightly browned. : Asparagus lVlth Cheeses—Wash the asparagus thoroughly and cook :it until tender in slightly salted boiling water. When done " drain?, off'-.. the water and; save it;/ Arrange " nicely toasted rounds; of bread on a I heated dish, moisten- them • slightly/ with the ' asparagus water, untie the i asparagus"bundles and place the stalks^ neatly over* the slices of toast. /Dust* with seasoning, sprinkle rather thickly.;with grated; cheese and break a fresh egg/ carefully on. each round of the toast. Set in a hot oven until the whites of the eggs are cooked and serve at once. Asparagus / Balls—Chop \. very; fine j one : cup/"cold cooked: asparagus; mix with it : half a cup fine bread crumbs, one : tablespoon melted butter, salt and pepper to taste and the/well beaten; yolks of two eggß. ; Form ; Into small balls, coat thickly with fine bread crumbs and fry to a deli cate brown in hot fat. Asparagus Piquante— the coarse scales from the asparagus. , tie it in a bunch and cook in boiling water until done. Place the aspara gus in a heated dish. To the water in which it was cooked add two ■ tablespoons ; lemon juice or vinegar and poach In it as many eggs /as there are persons to be served. To four tablespoons J melted; butter add a fourth of a teaspoon salt, two dashes pepper and very gradually-stir" In two tablespoons lemon juice or vinegar. Place eggs over asparagus, pour sauce over all and serve. Pacific Grove. - A. C. JOCHMUS. EVERYDAY HELPS ■] MAKING A SAT BOX la ; making ':»'i hay box, the directions for which appeared reeeutly under this heading the word -cents" was used In place of •'yards"' It should have ; read % *"10 yards of asbestos. . . RICE: WATEE, FOE BEEAD > ; H When Irish ' potato** are \ Siting \ too old and new potatoes are; too I new for bread maklnc w rice water. v» Boil a capful of; rice -for 20 minutes in 5 plenty «of water. Drain off the - water , with which %to - set - the i bread, sponge and steam th« rice half an hour and use for 1l"{l*| 1 *- j x M " FROZEN STRAWBERRY, SHORTCAKE 4.This* was a?:nbVer,flntsh\ to a country : club dinner lately:: 'A. cup shaped ;cake. w "."J«* sod slightly hollowed for each portion.. the filling beteg 1 a sherbet *of crushed - strawberries, topped with ri stiffly v whipped and* highly .sweetened cream. : A huge ? berfy. with i its cap i on formed the . apex of the prettily colored^ concoction. ; ,--■■'-• , •'■* ;i ■ .i- ' ■■:.—''■ ■ MBS.;' I.y P* -**» , ~ "."311 Lester aTesse. : East Oakland. V ; " DESSERTS Raspberry Parfait *-^Mir one cup powdered sugar with one ■ quart V ; raspberries --: and " mash through a fine sieve.' 5 Add 'to f the J Juice a third of a box of gelatin which has been softened in cold water and melted. Whip one * pint 1 ' cream * stiff,; beat ..the > salted whites of three: eggs and fold; them into the juice fe as vit? ; thickens. Freeze in a mold packed in equal parts of: ice and' salt, without churning, in a | freezer. Serve with mashed and sweet ened raspberries 4 as a ■**«e£i££ r y MRS. J. J. O'CONNELL. 934 I SL'N..W:. Washington, D. C. Pineapple Sponge • .-;.-" Pack a number of | small \ molds ! with j sponge cake crumbled very fine, then : fill with pineapple eyrup In which a lit tie '*' gelatin has been dissolved. WMen firm unmold on T slices of pineapple. MRS. M. A. CENCIRULO^ n '•-■■Bll S. San Joaquin street, Stockton. . Two Dainty Desserts One cup chopped dates,. one . cup chopped nuts, two eggs well ; beaten,j one ; cup flour and one cup sugar. Bake | and serve with whipped cream. '-'.> ■'>■':" Orana-e Tartlets — Cover inverted patty pans with plain pastry and bake in a quick oven. Remove from pans, place on tin " baking sheet, fill with or ange filling, f, cover with s meringue and bake ten minutes. ,-'. -, «■,-'..*.* ". ;;•;,; r- --"-;. MRS. STELLA : haggard^ Calistoga. ". . * JELLIES, JAM, ETC, fI Cherry v Stone very ripe ,black? cherries, run through -a' food chopper, ; weigh fruit and Juice. Add an equal weight of sugar and cook JO to '30 minutes, stir ring constantly. Put in Jelly f glasses and cover with melted paraffin. Box 512, Hcllisler. IDA ALLEN. r "'■" Rhubarb Jelly Wash and cut in inch pieces with out skinning. To each quart add one pint water and boil gently until Sit is a mush. Strain without pressure through two thicknesses of g cheese- I cloth. Reheat and | make very sweet. : I Measure, and to a pint 'a"nd: a half soak a generous half : package .of j granulated gelatine In half a cup cold water. When softened add the " hot rhubarb, stir until dissolved and f pour into wet molds. Serve with cream. ' \wt§Bl fSpB&f&r.ZZ MISS/ALICEI HARRISON. Redwood City. CHEESE Welsh Rarebit One-half pound grated cheese, one-' .fourth teaspoon salt, one-fourth tea spoon • mustard, a - pinch of cayenne pep per,' one tablespoon butter, one cup thin cream, one egg. Mix t butter, salt, mus tard 1 and i-v' Pepper*"; together ; and '< add cheese. ;Stir until all is melted and add egg beaten with cream.: Cook until smooth and ! slightly thick. : Serve on toast or crackers. ;.;:"; ; ,„. ; ii■"-.*;'■■ : RASMUSSEN.■:' , Sonoma. Cal. TEMPTING DESSERTS PEACH PUDDIXG Line . the bottom ;of a deep ;. pudding; dish with thick \ stale sponge cake, soaked in sherry, fill the -dish with fresh sliced peaches, and sprinkle well with sugar. Spread over the top the white .of an egg, beaten lightly with one tablespoonful sugar, and put «in;the even to brown. ' Remove ; when the, meringue" is a light brown, and set in ice. When cold ; serve with cream. BAXAKAS EJT CASSEROLE Peel and scrape ; lightly/ five : or six ■ bananas, cutting > them : ? in : halves _ lengthwise and "again crosswise. Put these into a cas serole or. pudding dish and pour over them a glass of currant ; jelly, .which; has been melted in ; one cup hot water. Squeeze over:' this thejuice \of half a lemon ( f and bake in a moderate '• oven ' 30 minutes. This mates a deli cious sweet entree served with a roast, or maybe served with \ cream as a,-dessert. *-'...:■■ OBAMSE PUDDING ,C> Squeeze the <. .. juice from ' " enough oranges to make a cup- ■ - ful, ";' adding i one; cup ; water and the juice of a lemon. Sweeten ' to taste and put over the fire. ' Rub three teaspoons corn starch i In a little cold water and'add-! to the juice. Cook 10 minutes, ' stirring in ; the stiff beaten ■ whites of i two eggs. Remove and %, i pour into a ; mold; some :of «the §' % pudding and then some cut pieces of orange, alternating un- > til the mold is full. Allow this^ to become very cold, and serve with whipped cream or sauce. MISS G. A- KENNEDY, 1830 Harrison st., Oakland.