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Califo rni a Wo men as Cooks
OUR FRENCH CIRCLE-NEW AND EASY WAY TO LEARN THE LANGUAGE PDIXIEME LECON DE FRANCAIS (Tenth Lesson of French) VERBE "VOULOIR"—VERB "TO WANT" PRESENT TENSE French Pronunciation * English je veux zheh veu I want die (ill veut ell (cell veu she (he) wants nous voulons 1100 voo-long we want vnus voulez voo-.no-lay- you want elles (ils) veulent ell (eel) veul • they want PAST TENSE j'ai voulu zhay voo-lu I wanted file (il) a voulu ell (cell ah voo-lu she (he), wanted *" nous avons voulu noo za-vong vo.o-lu we wanted vous avez voulu voo za-vay voo-lu j you wanted elles (ils) ont voulu .11 (eel) zong voo-lu they wanted FUTURE TENSE je voudrai zheh voo-dray I will (shall) want file (il)-voudra ell (eel) voo-dr.ih she(he") (shall) want nous voudrons noo voo-drong we will (shall) want vous voudrez voo voo-dray . you will (shall) want elles (ils) voudront ell (eel) voo-dron^ they will (shall) want Voulez vous? voo-lay voo? do you want? REMARK—To learn the verbs more easily in the negative form, you must copy the tenses, leaving great space between each word. as: Ije ne veux pas il ne vent pas file ne veal pas nc voulons pas ne voulf z pas, ils ne veulent pas elles ne veulent pas Many Fine Cooks Confess Their Kitchen Secrets To Cook a Suckling Pig Miss C. Davenhlll. 405 Alder Street, Pacific Grove. The Pig—Split the head open and take out the brains; skewer the opening together and tie with string. Remove the heart, liver and "fights; cut the feet off at the joint nearest the body; chop a large onion rather small, adding green sag» chopped fine or dried sage will do. Sprinkle these inside the pig. Soak a large crust of bread In a little milk for a few moments, not making it very soft: dust with salt and pepper; place Inside the pig and skewer together. Then lay in a pan that has been previ ously greased, the back of the pig next the pan, adding some stock gravy, also lard. Place in a moderately hot oven and baste occasionally for about an hour; then turn the pig over. Have ready a good sized piece of butter tied In a muslin rag; Instead of basting rub the pig with this rather frequently; it makes it crisp and improves the flavor. It hsually takes two hours to cook, but of course, that depends on the size of the pig. Thicken the gravy with flour, adding salt and pepper (of course re moving all superfluous fat first). Serve with brain sauce. The Sauce Wash the brains well, re moving all skins; boil gently for about half an hour; then strain; thicken the gravy with flour and butter, also a lit tle cream, adding pepper, salt, dust of nutmeg; also powdered sage and a lit tle parsley, chopped very fine. 801 l a few minutes to cook the parsley; chop the brains and add to the sauce; boil up again and serve with suckling pig. An Entree—Boil the heart, liver and Pig'- feet until quite tender: remove from gravy; cut the heart and liver Into small discs, thicken the gravy with flour, butter, also cream, adding pepper. salt and a little nutmeg to taste. Then put in the liver, heart and feet and boll up. Serve o n a platter, placing the pigs feet at each corner; garnish with parsley and sliced lemon. Deserts Mr». Claude Stark, Windsor. Cal. Mare.hal ""Veil Pudding—One pint of hea\y cream, three-quarters cup of pul verized sugar, half box of gelatine, one ll cent can of pineapple (preferably shredded), one shredded orange, whites of three eggs. Put the gelatine to soak in sufficient water to make (with the gelatine) three-fourths of a cup. When soft melt by setting in a vessel of hot water. Whip the cream, fold in the sugar and fruit, add the gelatine and lastly the whites of the eggs whipped light. This recipe will make two quarts of pudding. Fruit Buns—These dainties may be suitably substituted for cake, and are made by rolling out light bread .lough In a thin sheet; butter liberally with softened butter, sprinkle with powdered sugar and ground cinnamon, and spread with a fruit mixture composed of chopped dates, candied lemon peel, sul tanas and currants. Beginning at one end roll the dough in the same manner as Jelly cake roll, patting It smoothly in place, and flattening it out with a sharp knife: cut Into squares, allow thorn to raise until double the original size, and bake In a quick oven for about 20 min utes; glaze when cold with a frosting composed of grated nutmeg/ground cin namon, confectioners' sugar, and a little cream. • How to Freeze Miss fe. C. Burnham. 791 Thirty-seventh Street, Oakland. Pound the Ice to bits sire of hickory nut. Use salt in lumps half size of a pea; Allow one part salt to three'parts Ice. Mix together in pail. In bottom ' of freezer put as Inch layer of mix ture and pack. Arrange and fasten can in,freezer. Fill up space.between with the mixture, packing hard. Turn • can occasionally to make sure it will run freely. When Ice Is within one inch of top of ran open and fill the can, replace and , fasten - top. Turn slowly at flrst. increase speed, adding more ice and salt as the mixture sinks When cream is very firm open, can and draw out dasher; work cream down In can with wooden spoon,- cover top with" paper, then with can cover; add more Ice and salt, heaping It over top of '-an Cover with heavy blanket, set away in cold place for two hours. Stuffed Baked Potatoes Miss Bosle Azevedo. Pinole From the blc-_7K-ta «_. of a dosen to matoessmooth, ripe and" solid-Hiut ia thin slice and with, a large spoon scoop v out the pulp without breaking the rind surrounding it; £ chop a ; small cabbage and a good sized onion fine and mix with r them fine breadcrumbs'; and the pulp; season with pepper, salt'and sugar and add a cup of sweet cream; when all Is well mixed fill the tomato shells, replace the slices and put the tomatoes In a buttered baking dish, cut ends up, and put in the pan just enough water.* to keep ' from burning;; drop a small 7 lump of; butter on each tomato and bake half an hour or so until well dons; place 7 another- bit of butter on each and serve In same dish; Soup and Desserts Kathr. n Picker, 214 Blanehard Build. ing. I,ok Angeles Chicken Gumbo—Melt three heaping tablespoons of lard, when smoking hot stir Into It three tablespoons : of browned flour, stirring constantly till thoroughly smooth: in this place one fat hen or capon cut up.as for frying; brown on both sides and pour upon it one gallon of boiling water; add two tablespoons of salt, a little cayenne and a dozen pods of okra chopped or sliced; boil slowly till fowl is'thor oughly tender. Just before serving drop into the hot soup three dozen oysters, removing from fire as soon as they crinkle. 801 l one tea cup of rice, without stirring, until tender and dry; put two spoons of rice ln each plate and pour on this a portion of the gumbo with chicken and oysters. Steamed Apple*)— Pare, halve and core six good cooking apples; place In saucepan, setting pairs together; pour in pan half teacup of cold water, cover tightly and place over moderate fire. The steam will cook them quickly. When thoroughly tender put into the opening at core of each pair one dessert spoon of powdered sugar, lump of but ter size of filbert; cover again for this to melt; then pour over all a glass of sherry. Serve with whipped cream. Charlotte Basse— Beat together till light and fluffy the yolks of six eggs with one teacup of white sugar; whip one pint of sweet cream; beat to a froth the whites of eggs, stir both Into yolks and sugar; flavor to taste; dis solve half a box of gelatine in half a teacup of boiling water -and pour into above, stirring constantly. Line a large mold with lady fingers and pour Into It the mixture; place in refrigera tor to set. Serve in fluted paper cups. "Chess*- 1 Pie Six eggs beaten sep arately, to the yolks add one teacup of sugar, one of sweet cream, lump of but ter sl_e of walnut and one teacup of blackberry Jam; stir In the whites of eggs beaten to froth; bake in a flaky paste till set. (Three full pies.) Slllibub—Whip half a pint of sweet cream, sweeten with half a teacup of powdered sugar; flavor with one tea spoon of vanilla; stir ln slowly one pint of sherry, the juice of six oranges, one teacup of grated pineapple and three tablespoons of apricot brandy. Serve In cups with fruit cake. Appetizing Things Mrs. J. S. Balthazar, Watsonvllle Dressing for Cold Meats and Sand wiches Put half a cup of vinegar and half a cup of water on the stove; when hot add the following Ingredients, which have been well mixed: Yolks of three eggs, three level teaspoons of mustard, one teaspoon sugar, half a teaspoon salt, quarter of , a teaspoon pepper, one teaspoon flour, stir well and set on back of stove to simmer un til thick; when cold/"put tn glass Jar. Very nice on cold meats or mixed with chopped meats, eggs or deviled ham for sandwiches. This dressing will keep for a long time. Rolled Oat Cooklea—One cup of lard and butter mixed in equal parts, one and a half cups of sugar, three-quarters of a cup of sour milk (thick), one cup of raisins, chopped; two cups.of rolled oats, two cups of flour, three eggs, one teaspoon soda dissolved In milk, one and a half teaspoons Cinnamon, pinch of salt. Drop from small spoon ln greased pan and bake In a moderate oven. ' Coffee Cake— and a half cups of flour, half a cup made coffee, quarter of a cup of molasses, half a; cup of but ter, half a teaspoon * cloves,* two .tea spoons baking,: powder. Put together as any other cake. Currants or raisins may be added- if desired. Pineapple Tapioca— cup: of tapi oca, soaked over night in plenty of water; drain,, add juice of two"lemons and half, a cup of water, half of a pound canned pineapple, grated or cut very fine. Cook slowly, until clear; add one and half cups of sugar/whites of three eggs and a little butter. Serve cold. Raisin Pie Mrs. S. M. Welssenberger, 1528*4 D Street, Sacramento Take half a box of seeded raisins and add enough7water to. cover. Let boll 10 minutes or until plump and full, then,add the juice and rind of a lemon, one cup of sugar, one! heaping tablespoon of flour to I thicken. Bake slowly between two crusts. This makes i one large pie and: is very rich. Peal the rind of the lemon, being careful not to get any of the white. Seal Candy Mre. J. M. Huff, «_ Central Avenue ', Dark brown sugar (darker the bet ter), three cups, water one cup, white of one egg. two cups of chopped, wal nuts, .teaspoon of butter, pinch of salt. Boil sugar and water until it will form into a ball rolled between fingers; then pour over the beaten 7whites of egg, beating constantly. Continue to beat until cool, - then , add ;butter,. salt, and chopped nuts. "Pour into buttered plat ter, and let stand until cold-. CONVERSATION , Voulez vous? Non; je ne veux pas. Je veux prendre ma lecon de francais tousles jours. II ne veut pas diner an restaurant tousles dimanches. -_R-1 elle veut mettre ma belle robe les- lundis et aller, souper chez ma tante. ||p- : *~4S___P__*^__-_P Nous voulons faire dcs progres avec leslecons de francais/ REMARK: The verb don-net,' 1 whtch means "to give/ belongs to the first conjugation; it is also a regular verb. It has the -same endings, as habit-er, din-er, soup dejeun-er. f The explanation was given in the sixth -^HBSBBBHSB| French Pronunciation English ' Donnez 'moi -;/-, don-nay mwah give me REMARK: When one verb is dependent upon another, -you put the second/one in the infinitive mood. . - '--. Voulez vous prendre dv cafe,mademoiselle? Non,'merci, monsieur. ' Jeneprends pas de cafe. ' Voulez vous le journal? Oui, monsieur; je le veux. N Le voulez vous? Non; je ne le veux pas. Exercise tn copy on the feminine nouns: Voulez vous de la viande? Donnez moi encore de l'eau, s'il vous plai_i Voulez vous de la biere, monsieur? Non, me-rci; je ne veux pas de biere. Voulez vous encore de la soupf? Oui. je veux encore un pen de soupe. Non, je ne veux pas de soupe, rnerci. Donnez moi encore un peu de sauce, s'il vous plait. Voulez vous encore de la sauce? Non, rnerci, madame. Voulez vous encore de la creme? Oui, je veux un peu de creme avec mon cafe. Donnez moi de la salade, s'il vous plait. Voulez vous de la salade? Non, rnerci. .Make the sentences with the seven nouns in the masculine gender, which you will find in the recapitulation. Snow Pudding Victoria Is, Bennett, 2524 Frultvale Avenue, Fruitvale One pint of water, half cup of sugar, three tablespoonfuls of cornstarch, one speck of salt, whites of two eggs beaten very stiff, grated rind of half a lemon and juice of whole. First, infuse In the water the grated lemon rind; second, mix the cornstarch, sugar and salt together with a little cold water, add this with the lemon Juice to the water and stir until it thickens, then cook for five minutes; third, whip the whites'of the eggs very stiff, and when the cornstarch mixture has cooled a little, fold them into it; fourth, put Into individual molds, wet with cold water, and let stand two hours; serve with the following eot\ custard: one pint of milk, two eggs, three, tablespoons of sugar, one speck of salt. Heat the milk, beat the eggs lightly and add the salt and sugar to them.** beating well a second time. Pour half of the hot milk to the egg mixture stirring constantly; afterward pour back In the milk and stir until the custard clings to the spoon. Strain and put aside to cool. When ready to serve, remove the pudding from the molds and place on individual sauce disnes surrounding each with a gener ous supply of the custard Planquette of Chicken With Waffles Mrs. Mary l.eltx. Point ■-_____•_. Cut up two young chickens. Put them over the Are in boiling water and cook them until the meat will fall from the bones. Pick the meat to shreds, then with a pair of scissors snip it up into small bits, dust with pepper and salt. Now drain the liquor from a can of mushrooms, chop them fine and add them to the meat. Make a cream sauce by melting together in a double boiler one tablespoon of butter and two of flour, then add two cups of cream, and when the cream is hot, two well beaten eggs. Let cook until it thickens, then add the meat. Butter a baking'dish and sprinkle well with bread crumbs'. Turn in the chicken, sprinkle - buttered bread crumbs over the top, place In the oven and bake to a delicate brown. Waffles are nice served with this dish, eaten with a little of the chicken gravy dipped over them. . The ; Wafflesßeat two eggs very light, add one cup of milk and one tablespoon of melted butter, a pint of flour, sifted with two teaspoons of baking powder and a half teaspoon of salt. Mix all together, cook in waffle irons heated and well greased. Serve hot. ■ -SH____-_Pf-e-B__i The Gravy—Reduce the broth that was * left. from the chicken: to a'- pint. Skim' off the; fat, dissolve one teaspoon of • cornstarch'in a little milk and add to the broth. Let cook until it thickens, stirring the. while. Serve in a gravy boat. This dish Is fine for luncheon. Sweet Things Mrs. C. W. Covey, Bowman Citron Cake—Beat one cup of butter, to a cream, then add one cup of white sugar and beat both together until white and creamy. Beat three eggs thoroughly and add to the sugar and butter with one cup of • sweet milk. Put thro* "even teaspoons- of baking powder Into three cups of flour; sift them together and beat gradually Into this mixture. Beat until no lump of flour can be seen, then stir in half pound of citron cut up fine. Flavor as you wish. Paper a: dish and bake for three-quarters of an hour or until done. M_)iHlllll|'pyiHlH__t_rt Granulated Tapioca Podding—Four tablespoons of tapioca, one quart of milk, a little ; salt, . one tablespoon. of butter and two well beaten eggs, saving out the whie of one; sugar,,;spice and flavoring to taste. Soak the, tapioca in milk over night and add the other in gredients. ; Bake half an hour; * frost with the white of egg saved out and sugar. . Set in the oven to brown slightly. __________! Potato Salad Rath (i. Barns. Sebastopol Cut into small pieces about a dozen cold boiled:potatoes ' and' two or three raw onions; then take three eggs, add one ' cup . rich milk, half a cup vinegar, half a teaspoon mustard, two teaspoons salt,. a :little pepper, two tablespoons melted butter or.salad oil; boil, in dou ble kettle until - thick as custard, "', then pour on the potatoes and onions when cold. . Orange Baskets Mrs. H. F. Brlnghnrst, Berkshire Apart. 77 meats, Berkeley ; Cut as.many;oranges .as. will be re quired, leaving half the peel : whole for the baskets I and 7 a strip half an inch wide for the handles. Remove pulp and juice; - use juice for making ' orange jelly. Place baskets In a pan of broken ice,to ; keep;upright. Fill with'orange jelly. When ready, *to serve put a spoonful of whipped cream 7 over the jelly in each* basket. : Serve In a bed of green leave*. ,' • Stewed Wild Duck .Mra. D, 1123 Eleventh Street, Modesto Pick, singe, draw, wash and dry; take one teaspoon of baking soda and sprinkle 7on .the inside; set awayi in *ft cool place over night. Injoint and leave in salt water 'for about half an hour before putting on to cook. Take out pieces, wash and drain In a colander (not wipe) for a few minutes; sprinkle flour over all, not too much. Chop one onion, not too large, and fry brown In one tablespoon of drippings; add duck' and stir often so as not to burn.. When all is brown have ready two good sized tomatoes, one green pepper, one leaf of celery and one leaf of parsley, all chopped fine. Put all together with duck and cook three-fourths of an hour slow. ly.-Jyflve minutes before taking from stove salt to taste, then remove pieces of duck on a. warm platter; pour. gravy in a stalner (should be half a pint, add a little warm water and boll If not). With a spoon rub over the duck. Send to table hot. To Preserve Strawberries Whole Mrs. ,1. D. Woodbridsce," 111) North Grant Street, Stockton Take equal weights of the fruit and double refined sugar. . Lay the former In a very large dish and sprinkle with half the sugar In fine powder over, then give a gentle shake to the dish that the sugar may touch the under sides of the fruit. Next day make a thin syrup with the remainder of the sugar, and instead of water allow one pint of ' red currant juice to every pound of strawberries. In this simmer them until sufficiently Jellied. Choose the largest, scarlets or others, when not dead ripe. In either of the above Ways they taste well, served In thin cream in glasses. 7 (The above is taken from a very old recipe book.) Strawberry Pie and Flavorings .Mrs. Wilson Crawford, 1268 Fifth Aye- nue. Kant Oakland Strawberry Pie Sugar the straw berries and let stand for 30 minutes. "Bake a rich crust, put the'berries Into the crust, then whip half a pint of cream, spread over the berries; then beat the whites of two eggs, add two tablespoons of pulverized sugar and spread over the pie and brown in a hot oven. ' "Vanilla Extract — Get three fresh vanilla beans from a druggist: break them In small pieces and put them into half a pint of alcohol. Lemon Extract — Put the rinds Of three lemons into half a pint of alco hol. In four days pour into a bottle, add one ounce of oil of lemon. 7; Orange extract may be made In the same way. Raised Doughnuts Mlaa Madge 1,. I.uttrell, Pine Grove One cup warm milk, one cup sugar, two cups melted lard, one cup yeast, a level teaspoon salt, half a nutmeg, two eggs and. enough flour to make a sponge; let raise over night; add'more flour, mold and cut with small-Jelly glass, the dough being rolled about half an inch thick; put in greased pan and set near stove,to raise; when very light put in large kettle of hot lard and" cook from seven to eight minutes; take from kettle and put on brown paper to drain and drop two or three- drops of lemon on each. Spiced Beef \ Mrs. 31. A.: Tracy, : Placerrllle A. in pound round of. beef. Rub Into this half a teacup of salt, one table spoon of cayenne, and half ;"a table spoon of black pepper, two tablespoons each; of ground, allspice ; and ?cloves. Then put the beef; into a vessel 'that will, fit It. Pour two quarts of .vine gar on It, and let It remain in the vinegar one: week, turning it every day. Cover tight 7to keep the , flavor in the meat. .Then, take-; It : out. and tie.up tight in a clean cloth.' Put It to cook, with all;,the Juice, adding [, one quart of I water and let it boil two hours and 7 a quarter. Let It be cold when taken out .of the cloth. Slice thin."' It Is excellent for luncheons and parties.■MMHBHMBjnHnBI|BHM Snaps and Cake Mrs.. W. Lloyd, 1$ loo™ field . Ginger. Snaps—; cup each of! but ter, sugar and molasses; half;a'cup of sour milk, one teaspoon of soda, one scant : tablespoon of . ginger. ; 80117 to gether : the; sugar, 7 butter, and ; molasses. When cool add: the.milk; in which the soda has been dissolved and' flour to roll. Roll thin and" bake in 7a'quick oven._H_h_H_B____-_________S ■.-:. Coffee Cake—One; cup -of butter and lard melted (half and half), one cup of brown. sugar, one cup of molasses, one cup; cold .Coffee,.- one -teaspoon soda or two of i. baking. powder, _ two j eggs, ■ one even tablespoon of ginger," one teaspoon cinnamon and cloves, from three and a half to four cups of flour. Fruit;may be added if desired. Two Dainty Recipes Mrs. 1 Noyes. Pratt, Lincoln Take two cups of graham flour; and add two heaping teaspoons "of baking flour, 7 two , heaping tablespoons"■". of sugar, one level teaspoon; of salt. Sift twice, rejecting the coarse bran. With spoon yor 7 knife -7 chop" in one heaping tablespoon of butter and the yolk of one egg. Mix with enough sweet,milk to form a plastic biscuit dough and beat well. It Is the beating, '\ as well as the baking powder, which makes for light ness. Now take a portion of the dough and spread to the depth of an inch in a" well buttered, square breadpan, not too large. Place in a medium quick oven. Take the balance of the dough and with a floured rolling pin roll out to the thickness of about one-quarter Inch. Cut into pieces about four by six Inches and cover half of each with pork sausage of the 7 same thickness, Cover the sausage with the other half and pinch the edges. Place in: the oven and both - dishes will be done ': at about the same time. .When nearly done rub the upper surface of each "with butter and allow to brown smoothly. When done remove the por tion in the breadpan and turn upon a 'warm plate. With a sharp knife cut Into two portions and split horizon tally. Butter the lower portion and fill with the following: Beat the white of egg until stiff, then add one cup of sugar and a cupful of chopped (so much nicer than mashed) strawberries. Beat again until a stiff sauce is formed. When this sauce Is spread upon the lower portion of the shortcake dot with a few whole berries, then add the upper portion, cover with sauce and dot with whole berriesA^figppßgjjj Now serve the sausage rolls with a bit of comb honey upon each,, with the shortcake for dessert. This makes a good warm weather, meal for two. Fish and Game Mrs. .1. J. Wheelock, 5607. l>over street, - Oakland. Take four slices of: bacon, cut up in small pieces, put in a; good sized" soup * kettle and let brown; then put in a cup of codfish, (previously, soaked and cut up fine), next to layer of sliced tomatoes, a layer of sliced onions; a layer of sliced . potatoes and a * green pepper adds to the flavor. Cover with water and boll slowly three hours; about one half hour before serving put in a cup of milk or cream and If desired a little thicker, add half cup of cracker ". crumbs. Add: salt, pepper and a dash of cayenne pepper and you have a delicious chowder. ,7 7*7 Baked Pigeons—Clean and wash four pigeons'; put a little dash of salt'and pepper inside sach 7 bird; make a stuffing with a cup and half of mashed ' potatoes, ! one onion and a little celery chopped fine, seasoned with pepper, salt and 7a little green pepper 7lf my season; stuff and put in ; a. baking pan with three tablespoons of 7 lard or butter and half ' cup of water. Bake in a y moderat" oven" about one 7 hour (if very old bake a little longer and add .more water), baste frequently. Ten minutes before serving put a slice of bacon on each bird and let it brown; serve on toast. Good Things to Eat .. _ Mrs. ■C. G. , Benson. 8025 Jay Street, - 1 .7- Sacramento - Broiled .sicken With Mushroom —Split nice- young broilers down the back and broil until a rich;brown. Place ln a saucepan with can of French mushrooms,, let simmer ,„' on back of range j, for 10 minutes; : thicken with. a teaspoonful ■of flour ( and «a tablespoon: of butter;! pour over !chicken and serve hot. -. * ':.■.'' ' -";; I Dainty Salad —Select nice, Arm toma toes, peel and cut "length wise, and place on a lettuce leaf. Put; two tablespoons of walnuts on. the: bananas; 7_* pour over all mayonnaise dressing and serve. Delicious Welsh Barebit—Pound to a paste- with a 7; wooden 7 potato '-masher half a pound of sharp eastern cheese in a wooden ; bowl,' add two tablespoons of claret or sherry; spread on".thin slices.. of 7 toast ; and ; set \ln' a hot oven " from five to; ten minutes, with a table spoon of 7 butter *to keep from stick- Ing to pan; ' serve at once. * Fine for lunch. _____________I^Sr@ Odd Recipes A. ,C. Jochmaa, lis . Eighteenth Street. Pnelfle Grove''"^HH . Fried Cucumbers and slice cu cumbers; sprinkle ; with J salt, let? stand 10 7to **-. 15 -** minutes, then 1 drain;y dip "in beaten * egg, " roll in J crackers ,; or. corn meal and fry ln hot drippings. ; 7Fried Carrots —Pare and boil carrots in salted water until tender: cut-in pieces of; convenient size, dip in 'beaten egg, roil In flour • and .fry In hot 1 drip pings; sprinkle with salt7and pepper. Serve .hot. * •;, Haui Cakes— remnants, of cold boiled ham, 7. three-quarters * part lean and a .quarter., part . fat; ■: chop fine and add an equal quantity of bread crumbs, one beaten egg,'.two tablespoons .water, one onion chopped fine; salt, pepper and sage, to, taste* and _j flour;? enough -to mold .. into flat little 7. cakes, i using no more .-. flour 7 than 7- : necessary." .7 ; Fry 7: a nice brown in hot drippings- - RECAPITULATION French Pronunciation English dormer 7 don-nay to give vouloir" vool-wahr to want encore ang-kore again, or-some more un peu ' .■> ' ang peu a little moi mwah me je le veux zheh leh veu I want it'(mas.) MASCULINE GENDER dv pain dv pang some bread dv yin dv rang some wine dv sel dv sell some salt dulait dv lay l some milk dv beurre ' da beurr ; some butter - dv poulet . dv poo-lay some chicken dv gateau dv gah-to some cake FEMININE GENDER de I'eau deh lo some water de la viande deh lah vee-and some meat . de la biere " deh lah be-air . some beer de la'soupe , deh lah soop some soup de la sauce deh lah SOS *..; some gravy de la cremes \ de la creme '* some cream - de la salade deh lah sal ahd >- some salad ' '.■*7;'".7' . ' . :'"^7/ ■ '" ■' '■ V. Vi ' ; 5/: 77777*. 7,.77~. Au revoir, chers lecteurs. * SUZANE GODARD. Cakes and Other Recipes Mrs. J. W. Dill, 2030 Buena Vista Aye- nue, ' Alameda Apple Sauce ' Cake—One cup of; un sweetened apple sauce with : a teaspoon (if soda in sauce; one cup of sugar, half a cup of; butter, one and a half cups of flour, one cup of chopped raisins, or half a cup of raisins and half a , cup *of walnuts mixed ."with flour? one teaspoon \of grated ' nutmeg. Will keep moist for some time. It Is dark in color. White Fruit Cake — One cup of butter, two cups *of sugar, one ■ cup of milk, one cup 'of seeded raisins chopped, one cup of walnuts, three and a half cups flour, three teaspoons baking powder and the whites of eight eggs. ' Swedish Cake—Cream half a cup of butter and add slowly one cup of sugar, half a cup of milk, beaten yolks of two eggs, beaten whites of two eggs, one and a third cups flour with a teaspoon of baking powder, one tablespoon of cinnamon. Cranberry and Knlsln Pie—To a cup of cranberries use half a cup of raisins and two cups ,of water. Let cook in saucepan till berries are tender, then add two cups "sugar and "mix with a heaping tablespoon of flour to thicken. Flavor with vanilla. Let this-cool be fore putting into a rich crust top and bottom. Honolulu Peanut Butter Soup—First boll macaroni In salted water, then" take two tablespoons. of peanut but ter and ? beat In a little water until smooth. Stir this Into about three pints of water with a can of tomatoes strained; then: salt and pepper to taste. Add macaroni. Quickly made. Raisin Pie Km, J.M. Huff, 02 Central Avenue Apropos of raisin day, here is a re cipe for raisin pie that you can not buy ' anywhere, _-^sj____J : For one pie, raisins, one-half pound; sugar, one-half cup;; water, two cups; half a slice lemon; teaspoon of: but ter^ pinch of salt. 801 l the raisins about Aye minutes, then add a thicken ing made of one heaping teaspoon of flour mixed' with one-quarter cup of water. , . Let cool. Line ] pie pan with rich crust, pour , in . mixture " and leave in oven long enough to bake the crust. Pineapple Omelet 3lrs.G. D. Taylor, 1622 Tenth avenne. Sunset district, San Kranelseo Beat four eggs, without separating, until they' are "light; add four - table spoons of milk. '.Put butter^ on a pan. when melted turn In the- eggs. As soon ' as - the omelet is ."set": put; some grated; pineapple In; fold over the omelet;.yturn -on a plate and pour the remaining;pineapple;over,'. 7.' § WITeS' you have once used this pure 5 .■; ( f and wholesome antiseptic telle* soap ■■■ 1 i with your bath and shampoo, yon j I will enjoy the double delight and « "I assurance of perfect cleanliness and \ ' i refreshment, with protection . rom V j Infections, to, which all are more _ I or' less > exposed. \ ■• ..■ . ■ ' - i Then yon will enjoy using Lifebuoy 3 J for all toilet purposes, at homo or -, when traveling. Its nse Is fatal to * J disease germs. . - 5 j Makms you "feel goodaH over." < .' ■'- _* C _ at All Drag-gists': |;! l jfil %JK" »"d Grocers ' ,<-'i_fe>-r^_k,\ M not at your dealer's, j 1 j*jf_rJK,__-\ s^nd Gc. (stamps or ■* *■ V - ■£S* h M coln ' 'or full size cake. J ; »s^^jr^tf 1 EVER BROS. CO. 1 mmm^.^§ Cambridge. Mass. J 7<3**_B_*_£^__S*^^ taW Good Health for 'MP \q v -"TBi Will you let one cent - stand between you and T health? - Send ' a I one-cent postal : with your name' an.l address, and we will send you FREE a little . book t that.- tells how I health Is < regained - without. drags or; medicine. j« No • fads,'- faith cure, brace. * exerciser or health food. The means employed to regain benlih are scientific therefore natural." No matter what the disease you suffer from, send for ■ the • book. ,'One.; cent may. save you rears • of . suffering.- Address*; - i *t£___________ DR. USANCHE CO., Dept. BVV 4S» Fifth Avenue, \p» York," ft. V.*" - 7 61 Bth: St.*. Detroit, ' Mich. 804 W. St. Catherine St., Montreal, Canada. The San .Francisco Sunday Call Sweet Things Mra. C. B. Jennings, 156 John Street, Oakland . wherry and . Blackberry . Jam — Two quarts of fresh strawberries, two quarts of fresh blackberries, two quarts granulated sugar. juice of one orange; pick over the berries after wash ing and draining them in a colander. Wash thoroughly and cook briskly 20 minutes; put in the sugar and stir often to prevent sticking and burning. After cooking another 20 minutes, add the juice of the orange and cook until the Jamais thick enough to put In the glasses. It requires 20 minutes or long er, according to heat used. This com bination will make you think you have discovered a new and, choice variety of fruit. Maple lee Cream—One quart of milk, one pint of cream, three eggs, 7 two tablespoons of flour, one pint of maple syrup boiled until about the consistency of thick cream.y Take the milk with the yolks of the eggs and flour and cook as you would custard and, while hot. add whites of eggs and maple syrup. When cool add cream, whipped, and freeze. This amount makes nearly a gallon and Is very nice. Honey Cake Mrs. T. A. Moitoret, 4681 Eighteenth Street, San Francisco Take three-fourths cup of sugar, one fourth cup of honey, three eggs (re serve the white of one egg), three pounds of grated chocolate, three pounds of vanilla, a pinch of salt, flour to roll and one and a half teaspoons of yeast powder. Roll out and bake in strips three inches wide and three-fourths of an inch thick. > When cold cut In pieces. Frosting—Take one cup of sugar and a little water, boll until it begins to harden, in water, then stir it In to the stiffly beaten white of egg; flavor. No More Wrinkles BEAUTIFUL BUST Superfluous Hair Vanishes Like Magic by a New Discovery Pimples and Blackheads Removed For ever Let this woman send you free, everything she agrees, and beautify your face sad form quickly. SHE LOOKS LIKE A GIRL OF 18 ■•' This clever woman has not a wrinkle upon her face: she bas ; perfected - a ■ marvelous, simple method which brought a wonderful change to her face In-a single night. For removing wrinkles and developing - the bust, her method Is truly wonderfully rapid. v She made herself the woman she la today and brought about | the wonderful change la her ap pearance in a secret and pleasant manner. Her complexion is-. as;- clear > and fair as that of a child. She turned her scrawny figure into a beau tiful bust and well developed form. She bad thin, scrawny ; eyelashes . and eyebrows, which could scarcely -be seen, and she made them long, thick and beautiful by her own methods and removed every blackhead' and pimple from her face, in a tingle night. You can - Imagine ; her Joy when by her own simple discovery she removed every wrinkle fro her face and developed her thin neck and form to beautiful proportions. Nothing is taken into the stomach, no common massage, no harmful plasters, .; no worthless cream s.*«-B_MBHMs_--MN-F^-- By her new process she removes wrinkle* and develops the whole figure plump and fat. It Is simply astonishing tbe hundreds of women who write -In • regarding > the wonderful results from this new beauty treatment, which 1* tasw. tying their face and -. form after beauty - doctot _ - and other methods failed. ■ ' ."-Mary Merrltt' of -Wis.. ■>• writes, her wrinkles have entirely, disappeared. Miss Hanson writes her bust Is . beautifully developed and wrinkles cone. Mrs. Markham writes, her wrinkles vanished over night. . Miss Alice Day writes, every blackhead and pimple has vanished forever. The valuable new ■ baautr book which Madame Cunlngham . Is sending ; free .to :_ thousands iof women; la certainly i a blessing to womankind, as it makes known her remarkable methods of beau tifying the face ami fig-ire of unattractive women. ' All our readers should write her at once and ■ she will »end you absolutely free all she agrees. : and will show - our • readers ■ how to ' remove .wrinkles In; 8 hours; I how to : develop the bvat; how to make long, thick eyelashes and eyebrows; * how to remove superfluous hair; how to rsmov* blackhead*, * pimples and freckles '< how *, to re move dark circles under the eye*; how to quickly y remove _ double - chin.; s how j to . build i up - sunken cheeks and add flesh to the body; how to darken gray hair and stop hair filling; how to stop for . ever perspiration odor. .-• ■_. - .Simply address your letter to Evelyn Cunlng. ham. Suite All 4, Randolph St.. Chicago..lll., and don't send any money became particular* ;■ are free, as this .charming, woman I* doing her - utmost to . benefit ■ girls ior - women In need of -secret Information which will add.to*their beauty . and make life sweeter and lovelier In every way.'.