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California Women as Cooks
OUR FRENCH CIRCLE-NEW AND EASY WAY TO LEARN THE LANGUAGE N El'VI EM LECON DE FRANtfAIS (Ninth Lesson of French). VERBE "HABITER-—VERB ."TO LIVE" PRESENT TENSE • French j'habite il (elle) habite nous habitons vous habitez il. (elles) habitent j'ai habite il telle) a habite nous avons habite vous avez habite ils (elles) on! habit-. French * j habiterai il (elle) habitera nous babiterons vous nabiterez Us (elles) habiteront Ou habitcz vous? ; REMARK—In French we put "en" before the names of three seasons: "en etc." "en automne,"' "en hiver"; but before "printemps*' we put the word "an." Example: J'habite Philadelr>hie en hiver et nous habitoiis Los Anrrclcs en etc. 1 II habite San Francisco an printemps. Kile habite Bar Harbor en etc. lis habitent New York en automne. 7 Elles habitent Palm Beach en hiver. Many Fine Cooks Confess Their Kitchen Secrets Cake and Preserve Recipes Mrs. H. S. Zelaer, 3057 Hlllegass Avenue, Berkeley lelikurben—lngredients for making one pound, or eight cakes:- Ten eggs, 1 pound flour, I>4 pound sugar, \ pound almonds, 1,4 pound lemon peel, V*. pound orange peel, 1 fresh lemon, spices. Directions: Take two basins; sep arate the whites and yolks of the eggs and beat them separately; mix the sugar with the yolks, then add the white froth, and stir continually for an hour and a half; add some mixed spices, then the peel (very finely minced), then the rind of the- lemon (grated), then flour, then almonds (which must first be finely chopped and roasted in oven a pale brown). When ail is well mixed together, spread on wafer paper about half an inch thick, or half a pound to each cake. Fire in quick oven for half an hour. Note: The almonds must be cold be fore adding and mixed in a cool place; otherwise the mixture might be too thin. In which case add more flour. Orange Marmalade—Six oranges, three grapefruit, three lemons, six pounds sugar, water. Pare the fruit very finely and cut up the skins into thin strips, which tie up into a muslin bag; remove all white pith from the fruit, cut them into slices and put into a basin containing one gallon of cold water. Also add the bag with the rinds and steep for at least six hours. Then boll for two hours. Strain through a colander into a clean dish; remove rinds from bag and add to the strained liquor, along with the sfx pounds of sugar. Boil quickly for half an hour, or until thick enough. T find this a good substitute for Scotch marmalade, which is made with Seville bitter oranges. Beef a La Mode Mrs. Ellen Gordon, R. F. D. box 100, Stockton Spices are antiseptic, hence all meats cooked with spices will keep much longer than roasted or boiled meats. Select a piece from the round of beef, four or eight pounds, according*to the "size of your family; have it at least four inches thick. Cut deep-gashes in the meat nearly through. Rub the meat in the gashes and on the outside with a mixture made from a teaspoon of salt, a saltspoon of black pepper, a quarter of a teaspoon of mace, the same of cloves, half a teaspoon of ginger and half a teaspoon of cinnamon; mix to gether four tablespoons of vinegar and one of melted butter or olive oil; moisten the meat on the outside with this mixture and bind it Into shape- Put aside until the next morning. Then put it in the baking pan over the fire. Brown quickly on both sides and cover with boiling water. Cover the pan and bake slowly four or five hours, basting often. "When done stand aside to cool. Serve in thin slices with cream horse radish or tartar sauce. Palestine Soup—Slice three or four Jerusalem artichokes and put into two quarts of boiling water; boil for two hours, then rub the artichoke through a colander and add to them one pint of the water In which they were boiled. Stir in two tablespoons of flour, rubbed in the same amount of butter. Add two cups of milk and boil for 10. minutes. Season with pepper and salt.* and serve with # utons and a dab of whipped cream on each soup plate. _____ ."!'■" Cotton Tails Mrs. Frank Sllva, 350 Pacific Street Procure your cottontails a day be fore using. Cleanse same thoroughly, then put plenty of pepper and salt on them, at the same time rubbing a piece of. garlic through them. Pour a glass of claret over them and put in a cool place over night. About 10 a. m. next morning pour off the claret, which you must not use as it has drawn the fishy taste from the rabbits. Put two?table spoons of butter in a stewpan, plenty of finely , chopped parsley and one large onion. Have this nice and brown, then put in your rabbit, which, you have seasoned the. night before, one wineglassful of claret and one .wine glass of water. Stew until brown and serve on a platter sprinkled.with pars ley.. This is delicious; better than chicken. IHHp~*; Fruit Salad Mrs. W. H. Southard, Vklah Six oranges, six bananas sliced thin, j.r.e can sliced pineapple, two -quarts Maraschino y cherries, two cups of chopped.walnuts. , Put alternate layers of oranges, bananas, pineapple and nuts until the dish is. full. Take one package of gelatine dissolved in cold' water . >r?e minutes,] six lemons, two ■ cups of sugar; three pints of hot water. Let . cool and pour over freely. Set in cool place until solid. Currant Blanc Mange Mm. R. Kuan. ; 1133 Santa Fe ' Arcane, Oakland Stew fresh currants or raspberries, strain off juice, and sweeten to taste. Place over fire and * when It: bolls stir in corn- starch; moisten 'with cold water, allowing two tablespoons of corn starch to,each pint of juice. Con tinue stirring until sufficiently cooked; pour into molds and ' stand away xto cook. Eat with cream. . Pronunciation zha-beett 7' eel (ell) a-beet ' noo za-beet-tong voo za-beet-tay ' eel (ell za-beett "PAST TENSE zhay a-beet-tay eel (ell) ah a-beet-tay noo za-vong za-beet-tay . voo za-vay za-beet-tay, eel (ell) zong ta-beet-tay English I live he "(she)' lives we live you live they live I lived he ("she): lived we lived you lived they lived FUTURE TENSE Pronunciation zharbeet-te-ray eel (ell) a-beet-te-rah noo za-beet-te-rong_ voO za-beet-te-ray, .. eel (el) za-beet-te-rong Oo a-beet-tay voo? y English I will live be (she) will live we will live you will live they will live Where do you live? Serving the Strawberry A. C. Jorhlms, IIS Eighteenth Street, Pacific Grove Strawberry Fritters — one cup flour with one-fourth teaspoon salt and one teaspoon baking powder; heat one egg- till light, add half a cup milk, and then gradually stir in the dry ingredi ents; lastly add one cup strawberries and drop by spoonfuls in deep, hot fat and fry to a golden brown; drain on paper and serve with the following sauce: Beat together one egg and half a cup sugar; get howl in a saucepan containing hot water and beat hard while adding half a cup hot water: when it thickens remove from Are and flavor with lemon. Strawberry Sponge— one pint strawberries and press through sieve; cover one ounce clear granulated gela tin With one cup cold water and let stand 20 minutes; simmer 10 minutes one cup sugar and one cup water, then add the, gelatin; stir, remove from fire, cool and then beat until it "begins to thicken: add the strawberry juice and beat again; then add one teaspoon lemon extract, and set away to become firm. . Strawberry Foam—"Wash one cup strawberries and press through a sieve; beat one cup cream until stiff; beat the whites of two eggs, gradually stirring into them half a cup powdered sugar; continue beating until very stiff; then fold in the beaten cream' and the strawberry juice. Strawberry Salad —This is a dessert salad and is agreeable to all who like a touch of novelty: Hull one pint straw berries and sprinkle with four table spoons sugar, pour over two table spoons orange juice and one tablespoon lemon juice; stand on ice till chilled and serve with wafers. Currant juice, vanilla syrup or an equal bulk of rasp berries make delightful additions to this salad, and It is delicious served in scooped out oranges, the orange pulp being cut small and mixed with the berries. - . Good Things Mrs. A. MacKellar, 2085* Golden Gate Gate Avenue, San Francisco Huldy's Cake One cup of sugar, half a cup of shortening, one egg, one cup sour milk, a little salt, level tea spoon of soda, two cups of flour, one cup raisins: spices. *."'.; y. Prune Whip— pound of prunes cooked in water until soft; cut up fine v and drain fruit, taking out::: the pits.' One cup of pulverised sugar,' the whites of four eggs ] beaten , stiff. Mix all together and bake 20 minutes; serve with whipped cream. Crab Crole— pint milk,- half a tablespoon mustard, .one tablespoon flour; salt and pepper to taste. Let milk come to a boil. Mix with, some of the Hot milk; butter, salt, pepper, flour and mustard. Add to milk and let boil for five minutes. One crab picked fine; juice of one lemon, a ' lit tle of the grated rind; half a glass of cracker crumbs. Mix all together and put In shell or a dish." Sprinkle with cracker crumbs and - bake until brown. 'j Chocolate Fie—One tablespoon of chocolate, one "cup of milk; ' yolks of ■ two eggs; small half-cup of sugar;, butter size of a walnut.: When this comes to boil add a tablespoon of corn starch; flavor with vanilla. : Bake a crust and * put in the filling: beat the whites of two eggs; add two table spoons of sugar; spread on the pie and set in the oven to brown. ' —. *' For Luncheon Jessie Rotermund, Box 224, R. F. D. No. ' 1, Santa Cms \ ;,,'■.»■*; —Take one pound,, of „ground coffee and spread out upon a large plat ter. Now break one fresh egg on same, and with a, fork work in the egg until not a single wet looking lump remain*. Each grain of coffee must be separate and distinct from the others. Set away t% dry.: If attended. to in the evening it will be ready for Its tight can or jar the morning. »In 1 making coffee place the customary amount in the pot, shake" down with cold water, then ; add 4 suffi cient amount of boiling water and al low to boil .for a minute, then placer where it will keep hot. but not boil, for 5 or 10 minutes. A Delirious Materials: Chopped cabbage and nuts.; Dressing for same: Yolks of two eggs beaten well, one even teaspoon mustard, one"; even* teaspoon celery salt, one even teaspoon. salt. ".five tablespoons vinegar, 1 six 7 tablespoons melted butter or. oil beaten In gradu ally... Now add six tablespoons vinegar and lastly the beaten-whites :of ■ the eggs. ; Just before serving r add one cup of whipped sweet cream and lightly •mix with cabbage and;walnuts. English Beef Pasties Mrs. Bird Hodge, Box 109, MHpltas, V*San Jose '*; Make a good •'. pie ') paste •or rich bis cuit dough; roll very thin, as'for pie. On half : of 5 this thin! paste cut small pieces 'of fresh = beefsteak, turnips, car rots, potatoes, onions, small bits -of suet and butter, salt and pepper, but no .water, as beef makes plenty of ] Juice. Fold other half of *; paste over ■ this * and „ edge as "> you • would **■ a-' pie. Bake In slow ; oven one hour. ; You ! can make las many as there are peo ple for,.dinner.'':' These pasties,'!served• .with- coffee and fruit, 'are'sufficient for a '• roeaJ, .";■.*lS__R___H_9B_'! jV- REMARK—Today we are going to review, the past lessons, and if you studied as required, you will be able to understand the following,conversation without going back- to the past recapitulations, as there will only be a few new words, which arc included in the present recapitulation."**/ p' * CONVERSATION Je.suis alle (mas. sing.) prendre dcs nouvelles de ma grand'mere, gui habite chez ma soeur. ' lis sont alles (mas* pi.) chez monfrere prendre dcs nouvelles dcs enfants.** Elles sonts allees (fern, pi.) a le-cole avec les petites filles. Ils.sont alles (mas. pi.) a I'eglise avec les petits garcons." Nous sommes alles (mas. pi.) prendre le train a Chicago a sept heures dv soir. Ou etes vous alle (mas.), Henri? Je suit alle (mas.) chez mon beau frere., Ou etes vous allee (fern.), Marie? . Je suis allee (fern.) au marche, madame. A quelle heure, ma fille? A huit heures dv matin, madame. Chers enfahts, ou etes vous alles? (mas. pi.). , Maman, nous sommes alles,(mas. pi.) prendre dcs livres chez grandpere. Avez vous vu l'habitation dcs Indiens? Oui, monsieur; j'aivu rhabitation dcs Indiens. Les habitants de TAmerique sont dcs americain** habitants de la France sont dcs francaiv J'habite Xew York en hiver. Nous habitons Atlantic City en etc. Tl fait froid en hiver. . II fait chaud en etc. Easter Cake Mrs. Percy R. Galllson, Sonora. Cream half a cup of butter; add three quarters of a cup of sugar to the butter and cream the* two; add three eggs un beaten, one at a time, beating as added three minutes before adding another. To this add half a cup of flour, a third of a cup of cornstarch, "one rounding teaspoon of baking powder. Crush 10 stale macaroons finely and add, with one cup of desiccated cocoanut,* one tea spoon of vanilla extract, one tablespoon of' milk. J Butter baking cups and fill three-fourths full and bake in a moder ate oven. "When cool cover with a deli cate green icing. , Press through a piping tube a darker shade' of the ic ing to represent a ribbon bow. If you wish you may place crystallized mint leaves and violets tastefully on It. Two Uses for Pineapple Miss E. Alraah Hollenback, 270 East ■':.""',' Oak street. Oakland r Pineapple Delight—Cut Into squares one can of sliced pineapple; divide equally into eight sherbet dishes. Cut into squares one 10 cent box of marsh mallows and scatter from eight to ten pieces in each dish; over this sprinkle half a cup of coarsely chopped walnuts, adding two teaspoonfuls pineapple Juice to each; cover this with whipped cream. Chop one dozen and a half maraschino cherries and sprinkle over top of whipped cream. Put in cool place until' ready to serve. Cuban Salad— six bananas on ice until half frozen; peel and slice into glass bowl and stir in .small*.can- of pineapple cut into tiny squares and scatter, with maraschino cherries. Over this pour a sirup made from half a cup lemon juice, one cup pineapple juice and one cup granulated sugar. Cover closely and keep on ice until needed. Serve on lettuce leaves. Two California Recipes Mrs. J. W. Stirling, Gonzales in male Pie—One pound beef off round and one pound pork cut in small pieces, cover with water and boll together one hour. Add half cup chile pulp, one and a half dozen olives, one dozen raisins, salt to taste, one or more cloves of gar lic if desired. Thicken with.one table spoon cornmeal wet with a very little water and let all boll together for Aye minutes. Line the bottom and sides of "*a baking dish with the following crust: One pint boiling. water, half cup lard, one teaspoon salt and one large cup cornmeal. Pour meat into crust, place crust on top and bake in a hot oven from half to three-quarters of an hour. California Marmalade—Twelve pears, 12 peaches," one pineapple, six oranges, six lemons, two quarts crabapples peeled and quartered (measure after quarter ing). Peel the peaches, pears and oranges and divide into eighths. . Cut the pineapple in small pieces and slice the lemons very thin. Weigh all fruit, and add one pound of sugar for every pound of fruit. Simmer gently for two hours, stirring as. little as possible in j order not to mash the fruit. Different Ways of Cooking Mrs. John Adams. Santa Maria " Green Pea Soup—One pint of green peas. After they have been shelled put on in cold water and cook until tender; take out half of them and press through a sieve. Scald three cups milk and thicken with one tablespoon butter and two of ; flour rubbed together;' add all the peas and the water they have been cooked in, . season to taste, and just before serving add a little chopped parsley. If two or• three peapods are cooked in the water it will make the soup stronger. Green Peas and French Carrots— quart of green • peas after they! are ' •■ shelled; * add six French carrots cut in * small cubes; put on in cold water and cook 20. minutes; pour off nearly all the water, add a tablespoon butter and a little flour rubbed together,'a pinch of salt and a good dash of pepper. A Dainty Way to Cook Green Peas— * Take the real young green peas and to a pint of them add four or Aye lettuce leaves well washed; put on to cook about 10 minutes, the" water [ that Is in the leaves will be enough to cook them, in; add a,piece. of butter; season with pepper and salt. ':, ,y Green Peas and New Potatoes—Wash and. scrape well a dozen. Small new po tatoes; put on:to boil with a quart of green peas; cook about 20 minutes; Just before .taking off thicken the water they have been cooked In with flour and milk; season with "butter,"pepper and' salt. Before serving add chopped parsley. ;■■•■ v ■. ',' Green ," : Pea j Salad—Cold green peas served on , crisp . lettuce * leaves with mayonnaise dressing. • Soft Gingerbread Without Eggs Mrs. G. H. Thompson, Benlcia, Cal. , One-third< cup butter, one-half cup I sugar,, one-half cup molasses (or cook-" ; ing syrup), one-half,: cup \ sour milk, two, cups flour,*; one-half ,tablespoon of ground ] ginger, one-half teaspoon all-: ■ spice, one-third * teaspoon salt, , one tea spoon baking, soda dissolved In" a'little >;warm ] water. y Mix the sugar, syrup and : softened butter,together; add the milk, then the flour and ; spices sifted to-; gether, and lastly, the soda. Bake' in a ; moderate ;oven 25 or 30 minutes. REVIEW Crabs and Cabbage Mrs. F. J. (In us en, Dos rains " Deviled Crabs—One cup cooked crab meat 'fresh or canned); add half a cup cream, two tablespoons of bread crumbs, the powdered ; yolks jof r - two' hard boiled eggs, one / tablespoon of melted butter. Mix well, season with pepper, salt, teaspoon lemon juice and cayenne. , The mixture should be creamy. 'If. too dry, add more cream. Butter inside of shells. Put In mixture.* piling high,, sprinkle with bread crumbs, dot with butter and bake in a quick oven 10 minutes. Garnish with parsley'and lemon. - Stuffed Cabbage — Remove the out side leaves from '. a small, firm white cabbage; soak.half an hour in cold salt water: then cover with cold water; add soda size of a pea. Bring to boil ing point, simmer 15 minutes, drain, cool off In cold water. Cut from the center enough of the heart,to leave a cavity the size of a teacup: fill with stuffing made of a fourth of a pound sausage meat, an - equal quantity of bread crumbs, dessertspoon - chopped parsley and yolks two raw eggs. Sea son with' salt, pepper and chopped onion. Tie around the cabbage thin slices of bacon, securing it 'so the dressing can not boll out; place' in j a. deep pan, pour over"a quart of water and milk mixed; bake in moderate' oven one . and;; a half; hours, basting soften. "When cooked, drain, remove bacon, serve ■on hot, .deep •dish .with some of- the* liquid in which. it has been boiled; serve as gravy, being thickened" with flour. • California Cake Miss Helen Love, 1220 1. Street, Sacra mento .Beat to a light cream. one and a half pounds of butter and two pounds of fine white sugar. Then stir in ?the yolks of nine eggs well beaten, one grated nut meg, one teaspoon; of mace, j one : tea spoon of cinnamon, one teaspoon of salt, two glasses of wine, one and a half of brandy and one pint of "milk. Have ready three pounds of sifted flour, in which you have,well mixed; six tea spoons of cream of tartar and two tea spoons of dry supercarbonate of soda. Take three-quarters of;, the flour thus prepared and stir' it into the other in gredients gradually. Then, mix the re maining flour with two pounds of rai sins, cut and stoned, and stir it into the batter.: Mix well, stirring five minutes after the ingredients are all In. Bake In buttered tins one hour in a moderate ! oven. '. Nougat : .Mrs. Jean Borsch, 2412 South Atberton "Street, Berkeley One pound of walnuts, two cups •of sugar, whites of two eggs, half, a cup of syrup, half a cup of water, a quarter teaspoonful of vanlla. Take the two cups each of sugar, ', water and syrup, mix and put on stove to boll; while this is boiling take the whites of the: eggs and beat until stiff; when; syrup has become hard enough form a soft ball In water, take half a cup of same and;pour slowly, on eggs, beating;well all the time;'put the rest of the syrup on and boil "until iit": becomes (brittle;': when cooled pour slowly;on the syrup and:,eggs; beat -.well'and* when nearly cool add nuts and flavoring and then put on a ; patter." Great care must.be taken that the syrup -Is boiled to ' the right point to Insure perfect ' success.* .Whole Wheat Bread Mrs. H. J. Cook', 1105. Twenty-eighth : Street, Oakland Take one quart of whole wheat flour,i. one . quart \of white * flour, '< a tablespoon of salt, and a half cup of sugar./ Dis solve an'yeast cake in a■■ quart ' and a half of lukewarm-water with "a(piece of butter. Mix in batter, leave to raise a half hour, then set In stiff dough and let raise over night. Mold in loaves In the morning, then leave three quarters of an hour. Bake in 5 moderate 'oven one hour and a half; wet top with milk to make loaves brown," This will make four large loaves. , Delicious Brown Bread Nellie ,M. I.oynachnn. 80x'204,* Lompoe One and a half cups graham flour, one and a, half cups. yellow cornmeal, * two ■ cups creamy > fresh ■buttermilk,*.' two- - thirds cup black molasses, one teaspoon' } •alt, one teaspoon - soda"'. dissolved ** In ' a small / quantity of • the . buttermilk, 'one * ; teaspoon baking .ponder, mixed; in '•' the "> meal. When all Ingredients are' thor * oughly mixed add , a handful ;of raisins. Fill well buttered baking powder,'cans, > half ; full ■■. and cover, f. then •: steam J two ,*' • hours. Place in the oven 10 or 15 min utes, with . covers-, off, before '.serving. Left over, if any, may be, sliced thin when cold and makes delicious sand- , wiches. v_HnfeHHHSSSi Salad Dressing (Without OH) Miss Florence Webster, nulsun, Cat. One * cup' rich ',-'milk, one r oup weak y vinegar,' one scant cup sugar, three eggs well" beaten or * one egg ' and - two' / small teaspoons cornstarch,. one lump . of; butter size • of, an • egg, one * teaspoon ' ground "•' mustard; c pepper "l and I salt f to ' - taste; mix all :' together cold ** and cook until thick as-custard, - * Two Recipes Mrs. C. Sands, 1283 Pacific Street, San " Francisco Kidneys a la Terrapin a pair of veal kidneys in salted water until ten der, 1; then cut into small bits, removing all fat. and gristle. To each" 1 kidney take a tablespoon of butter cut in small bits. ; Roll pieces of butter In flour and add to the kidney. Add a saltspoon of cloves, allspice, pepper,, salt and cayenne to taste, a lemon >,' sliced very thin, a wineglass of ■ sherry or claret." Let all boll together a few minutes. Just before serving add one or 'two hard boiled eggs chopped fine. . " Black Bean , Soup—One coffee cup of. black lentil beans soaked over" night.' Add water enough In the morning to cook thoroughly. One, hour before serving rub through a sieve and add to your stock. Season with salt and pep per, a saltspoon of allspice and one of" clover. Add wineglass of sherry or port, one hard boiled egg chopped fine and a few slices of lemon. Add the egg and lemon Just before serving. Saute Royale Mm. Edward C. Elmer. 1155H Washing ton Street, Oakland One medium sized lobster, one small crab, one cup pickled shrimps, 50 Cali fornia oysters in their liquor; six large tomatoes cut up, one large onion, one clove of garlic, one large sweet pepper, a sprig each of celery and,parsley andi cook together three quarters of an hour. Strain and, set aside. * In another saucepan blend together half a cup/butter,' three tablespoons flour : and half a cup cream. -When well cooked add the oyster liquor, a wineglass sherry, a dash of paprika and salt to taste and lastly the strained tomatoes. When all is well blended add the lobster meat, cut into dice; the picked crab, shrimps and oysters, and stir all until the oysters curl at the edges. Serve in a. border of rice made from rice cooked well water, with a slice of butter and salt. *-'■■'- -' . —■** Cakes and Frostings Mrs. Harry Benton, 80" Fifteenth "• ' Street, -Modesto I.ady Baltimore Cake—One, cup su gar and half a cup butter,ycreamed well; two":cups flour, half a cup of, water;, flavor with vanilla; whites of six eggs; cream, butter and sugar: then add. water. and flour;' then eggs' whites only. Put together with boiled icing and chopped glace fruit of any kind. .** ;': - ;.. • "World's Fair Cake One and a, half cups of .sugar, scant half cup of but ter, two"thlrds cup of milk, three eggs, two cups flour,* one level| spoon baking powder, s^ath of a spoon "of chocolate,; three -level spoons 1 sugar, , two spoons ' of milk scalded. After , mixing , cake. portion, mix, the last part when cool. All measurements must be level. Bake in layers or loaf. ' Caramel Frosting Two cups white sugar, two-thirds cup milk, piece of butter "size of a walnut, a pinch of cream of tartar. 801 110 minutes, then beat until cool. "- Excellent Cookies Mrs. J. 1,. Pedro, Rio Vista "Eight tablespoons of sugar, six table ;.' spoons of . melted gutter, -. four;.table spoons of milk,*two eggs, two teaspoons/ of baking powder and J flour to thicken. Stir the butter,into the sugar; beat the • eggs lightly i and add ; them to the but ter and sugar, stirring well, and then add the, milk. Sift;the powder with a little flour,* stir It in and add more flour,, • enough to admit of ' rolling out/Place • the dough «on a well floured.board/roll' It thin, cut the cookies out and; if liked, dip each in granulated sugar as soon as possible * after being cut. /Bake in a ; quick oven. - ■ - ■"■;■'■■■■ />",•- Doughnuts Miss "-. E. C. ** Burnham, ,701 Thirty-sev , enth :'■ Street, Oakland:,":, ' Beat two eggs with half a teaspoon of salt until;, thick. Add gradually one v* cup of granulated^ sugar and beat again. Now -add "one cup of ' mashed potatoes, :*. three . teaspoons '■*"* of melted butter or lard and / half ;a: tea-/ ■ spoon of cinnamon lor nutmeg. * Sift three teaspoons of baking powder/with : two cups •of flour J and } add,; alternating with one cup of 'milk until; It *Is used. Beat J, well and 'stir* in ".enough . flour to make -a/ stiff r dough. Take out Ja part of ': the • dough -s at a/time; and*, roll lon a : floured *: mixing board / half •* an inch thick. Cut and* fry > as" usual In deep; fat. ',■. . WftiMß ' " - Velvet Cake Mrs. F. A. Stuart, Palo Alto Two "cups of sugar and i one cup of /butter,y creamed : together; four well beaten L eggs, -.one: scanty teacup cold 'water,. three cups ;sifted; flour, two full teaspoons. baking powder,: one teaspoon each of lemon and van!Ma extract. ***■ Bake , In slow oven 50 -toT 80 minutes. A Breath of Heaven - Miss «* Dorothy Brewster, 2412 ;. South Atherton Street, Berkeley :■>:'-. One quart of milk, two cups of sugar, •jthree lemons, ;one, cup |of ' walnuts, one cup rof apricot * Jam;; If you do not'haver apricot jam 'any kind? of jam or Jelly will do, Mix all together well and freeze. RECAPITULATION Pronunciation ah lay-col neu-vee-ame . ha-bi-tah-see-ong a-beet-tay a-beet-tong ' '■> ' gran-mare gran-pare key day noo-vell lay zan-fang bell sir bow frair 6fl ay-tay on ee-vay on o-ton oh prang-tong ••-ang vang-tay-_ng 7 ' vangt-deuh vangt-trwah vangt-katr % vangt-sank French a l'ecole neuvieme . habitation habiter - *" "habitants y 7, - grand'mere grand-pere gui dcs nouvelles les.enfants belle soeur beau frere en etc en hiver en automne au printemps; vingt vingt-et-un vingt-deui vingt-trois vingt-quatre vingt-cinq Adieu, chers lecteurs. Beef a la Mode Pearl Sargentl, Point Reyes ; Mix, three teaspoons salt, one each of pepper, ginger, j mace, cinnamon and two- of cloves; rub this mixture into 10 pounds of the upper part of a round of beef. Let stand In this state over night; next morning make a; stuffing of a pint of breadcrumbs, half a pound of fat salt pork cut in "dice, teaspoon of ground thyme or summer, savory, two teaspoons sage, half teaspoon pep per, one of nutmeg, a few cloves, an onion ' minced fine (or if onions are disliked, substitute ntinoed oysters), and moisten with a little milk or water. Stuff this "mixture into the place from which you took the bone. "• With a long skewer. fasten the ends of the beef to gether so that its form will be circular, and bind -with tape to prevent skewers from giving way. Make Incisions in the beef, with a knife and fill with stuffing, dredge the, -whole with flour. put in a dripping pan with a pint of hot water;, turn a ■ large pan over . it to keep in thes steam and roast slowly from three to four hours, allowing a quarter of an hour for each pound. If the meat'should be tough,.stew: it first in a pot with enough water, to cover it, until tender; then brown it in the oven. If It is to be eaten hot, skim off the gravy and stir in the beaten yolks of two eggs. A Famous Cake Mrs. M. 1.. 'Drum, 1023 Haste Street, Berkeley , The^Berinck sponge cake has been famous throughout the northern por tions of New England for fully three quarters of a century. The particulars of Its history are told in a manuscript cookbook now in the possession of Miss Isabelle Gordon of La Grange, 111. Ac cording to this authority, William Briggs. injured.in a railroad accident, promised not, to sue,the company pro vided it would agree to build him a restaurant at North Berwick," Me., and there stop every train for ;. five *" min utes. This, was done as agreed,' and in 20 years Briggs retired, made rich from the sale of his wonderful sponge cake. The Berwick spongecake requires six eggs, three cups of . powdered white sugar, four even cups of sifted flour, two ; teaspoons of cream .of tartar, one teaspoon of soda, one cup of cold water and half of a lemon. ; Beat the eggs two minutes,;add the sugar and beat five minutes more; stir the cream of tartar Into» two * cups of : the'«flour; add it tor the eggs and sugar „ and beat for one minute.'- Dissolve the soda ,in the water and add it also. . "Wash the lemon, dry It and add the juice and the rind, grated. Finally add the two remaining cups of flour,' and beat "all''the; ingre dients together," for one minute. Put the dough Into two deep tins and bake in* a: moderate oven.' . '.-> .':'- Two Emergency Dishes - Miss Lydla Wllke, 1733 Lyon Street, San Francisco Kor the Unexpected GuestA good emergency-' dish for Sunday night tea or the unexpected luncheon guest- is this: Cut slices of. bread a little thick and scoop a hollow in the center of each, leaving the crust as a rim; grate some cheese, , season it - with salt and paprika, moisten it with milk .and spread the*mixture:on' the bread; then turn an egg,without breaking the yoik Into each piece; dot it .with butter and bake about: 10 minutes.':-. : ■'.'* Surprise Sandwich Mash the yolk of a hard (boiled, egg, smoothing ■ with a tablespoon melted butter, add half a teaspoon each of salt, pepper and mus tard, •: quarter J' of ]ay pound American cheese grated; stir in a tablespoon vine gar, and * spread on ; slices *of buttered bread." * . Cookie Recipes £fi9l Miss Carolyn Thulson, 222 Twelfth --'.■-,';-' Street, Oakland Cookie* No. I—Eight cups of flour,, two of sugar, 'one of butter, one of: sweet I cream, two eggs, "c one heaping teaspoon of .baking, powder.:* Mix all to gether.] Flavor with orange or 'lemon. Sift white sugar over them when rolled for cutting, y y '*■. : . .Cookies No. 2—One' cup of white sugar and half ; cup of 'butter creamed together, one egg, two . teaspoons of sweet [ milk and - two of . baking powder, add flour to roll thin and. bake in quick oven.' .-']•".;'• ' '.'^SHHHH—H_B_fl__ for this JLm, -*A$ 16-in. _BB_SBBr_BHI PLUMEJJ W? l& l: _TTWs fta.me is lust the kind WW for which you would have to Sk WBr P*l go. 00 at any retnil store. mm It Is extra wide, fiilly 16 ins. WW > _*9f ■ !1. »" er-plors, with Wl____Dr X* .w7 "nn °* arest length \_MM__ that do not lons their curl Hp? ?ff ny ,* 6«n,! <*» »I.W> to-day, for ir^*^ar **'• Is an opportunity not to bs II i._. - a Missed. We offer also sn eilra " D (jVS i?" 1 h«ndsome IT. plums at 12.50. ■'*": ■ 522 ,o_' """"J*** to wall.' express or money V refundi «♦i. Ito?7" th*t y<mr »oney will be .: refunded if the plume is not entirely satisfactory.l ■BVTollrQ«|llGDfeD__9rGo.,De|lt 45M-s!sBSDf**l.*f The San Francisco 7.'Sunday.-**. Call English to the school ninth habitation to dwell inhabitants grandmother grandfather who or which some news the children sister in law brother in law in summer in winter in autumn in spring twenty twenty-one twenty-two twenty-three twenty-four, twenty-five *. v ' SUZANE GODARD. Orange Cake Mary Anthony, 146 Third Avenue. San Francisco. Any light ' layer cake may be used. I use this recipe and find it good, espe cially, when eggs are high. One teacup sugar;; one tablespoon butter creamed; one egg; one /.and' a half ; cups flour sifted; one. teaspoon cream ".tartar and a hair teaspoon soda. Add two-thirds of a cup of milk and beat all together. 1 This makes: one thick ' layer. As soon as cool enough cut in half, thus mak ing r two * layers. The ', filling Is made by grating two whole oranges, * skin and all (grate ; thin ; outer skin, then peel off the bitter. white part and grate the orange proper). Add the Juice of half a lemon and the Juice of another orange if the oranges are email or not very Juicy, and sugar to taste. Put this between the two layers and frost the cake with 10 or 15 cents' worth of pastry cream beaten stiff and flavored with vanilla and sugar. Nut and Potato Salad Miss S. Meyer, 843 Derlsadero Street, San : Francisco .'*_;: 801 l four potatoes and slice while hot. .Take one cup of English walnut meats, though other nuts may be used if pre ferred; a -slice of onion, a blade "of mace, a bay leaf, half teaspoon of salt and a French dressing. Boil the , nuts, salt and seasoning 10 minutes In enough water to cover: drain and blanch the nuts in ice water, afterward drying * thoroughly.., For the dressing mix together half a teaspoon salt, quar ter teaspoon * pepper, four tablespoons. of olive oil, adding slowly while stir ring; one'tablespoon vinegar and half a teaspoon of onion. Juice.'.'.: Mix the nuts and potatoes,,and pour the dress ing over. Serve cold on a bed of water cress.' Nut and potato salad is a hearty dish with brown bread sandwiches,,and. makes the chief part of a luncheon for the family board. EVERY THIN WOMAN Can Have a Superb Figure Without Paying a Penny .; - Every woman wants a full round bolt, ft vim. : metrical figure and shapely limbs. So no woman who reads this generous oaet should, in fairness to herself, fail to respond to it. All you have to do is to write, Baying: "Send tee your iree treatment and illustrated booklet." ' By return mail we will send you. without a penny of cost, a sufficient quantity oi Dt Whit, ney's Nerve and Flesh Builder to give you the additional flesh'that will add immeasurably to your style and attractiveness. » \ . No matter whether your slimness is the result' of sickness or inheritance. Dr. Whitney's Nerve I and Flesh Builder will promptly build up and beautify your figure.! >< v ;"-"*',,), *_ It acts directly on the fat-producing* cells and." fills out the hollow places. It will enlarge your bust measurement from 2 to 6 inches. And being a purely vegetable compound it cannot possibly do you any harm. I Instead it actually benefits the health. -■ ; ;-* ■ - "Treatment No. 1" is a general system flesh builder lor both men and women. "Treatment" No. 8" is lor giving. development to the bust. : Flease say which treatment you prefer. Only ■«ne can be had. •■:>: ' .' •-.■■ --■ •, Please bear. in mind that this offer may •be ' withdrawn ■• at • any moment. So do not delay Write to The C. £.' Jones Co., 760 Friend Bid*. Elmfra, H. T. ; , ' B 5 Don't send .' me one ee»t-Ju»t ' let me H ,* i B^P'°ve ** *• you _ I have done toe 67,633 ', ■ ; ■ ■'others in the last six months I claim to a . ■ hare the only successful cure for bunions f§ . B ever mads anil want you to let me send you: II - ■ ? treatment FREE, entirely at my expense, H I don't care how many so-called cures, or B 1" shields or pads yon ever tried wtjiout no* B * ce,SB--I don't care ho* ilag^airjou feci §, with them all—yon have not tried my cure H and 1 have such absolute confidence in it n that I am going to send yon a treatment m absolutely FREE. - It is a wonderful yet B simple home treatment which relieves you ■ almost instantly of all pain; it removes the ■ "*"»■., cause of the bunion and thus the ugly . de- _ formity disappoarar-all this while you are B . wearing tighter shoes than ever. ■ I know it H will do all this and I want you to send for a U treatment FREE, at my expense, because I H ■-'. '** * Ji fv know you will then tell all your _ ?., > H , I jflLl friends about it as Uiom M.tirfX. M |vC**>\ others «ndoing now. Writ*now, "kCjVH f?iT■■■- V ** "*'* announcement may not /^ft t_ fjr '-■ a ; appear in this paper again. Just f _ -.. WV J I 'M f "sad your nasi* »nd address I / A H I i-7 snd treatment will be sent you I ' 1 I " f promptly in plain sealed envelope. V\ \ 1 IA" .111. *"■'■* "i'OOT.HIMipVOO.*.".", .1 / 1 • f Mills. aSDOWeet With Street, ,|| "W J VJ "ll mso w U ■ • '■ - - "