The San Francisco call. [volume], April 30, 1911, Image 11

About The San Francisco call. [volume] (San Francisco [Calif.]) 1895-1913

Image provided by: University of California, Riverside; Riverside, CA

                
California Women Who Cook
' m
A Kite hen fimetakls
Mln» K. Schurra, Bos 64. Sunnyvale
Time required for baking —Tl(>r.ns,
unsoaked, 8 to 10 hours; beef, sirloin,
per pound, 8 to 10 minutes;,beef, rolled
rib, per pound, Ijj'to 15 minutes; bread,
brick loaf. 40 to 60 minutes;, biscuit,
10 to 20 minutes; cake, plain, 20 to,-40
minutes; cako, sponge. 45 to 80 min
utes; cookies, 10 to IS minutes; cus
tards, 15 to 20 minutes; duck, tame,
40 to 60 minutes; fish, fi to 8 pounds.
1 hour; gingerbread, 20 to 30 minutes;
graham bread, 30 minutes; lamb, well
done, per pound, 15 minutes; mutton,
•rare, per pound, 10 minutes: pie crust,
30 to 40 minutes; pork, well done, per
pound, SO minutes; potatoes, 30 to 45
- minutes; pudding 1, bread, rice and tapi
oca, 1 hour; rolls, 10 to 15 minutes;
turkey, 10 pounds, 3 hours; veal, per
pound. 20 minutes.
Boiling Asparagus* 13 to 20 min
utes; bass,, per pound, ,10 minutes;,
beots, 45 to 60 minutes; brown bread.
0 3 hours; cabbape, 30 to 43 minutes;
carrots. 45 Jio 60 minutes; cauliflower,"
* 30 to 45 minutes; celery, 30 to 45 mm
How I Used a Beef Heart
Collie 1.. Dunlap, Box 0, Palo Alto.
I paid the butcher 15 cents for a
fine large heart, washed it thoroughly
to remove all Blood, rutting the two
cells into one; then wiped It dry,' rub
bi»g it weM inside with salt and pep
per. Then I put about a quart of dry
bread, cut into inch cubes, into a bowl,
sprinkling pepper and salt and a lit
tle home grown sago over them. Talc.
ing a generous piece of butter I poured
ab.out a pint of boiling water over it*
then turned it slowly over the bread,
A Holiday Dinner
Beatrice Knight, 24 Hnrrourt Mrcrt.
San Rafael.
* Turkey Stuffed AVith Oyster* a
10 pound turkey take two pints bread
crußibs, half teacup butter, cut in bits;
one teaspoon of powdered.thyme, pep
per and salt; mix well. 'Rub turkey
inside and out with salt and pepper,
then fill with first a spoon of crumbs,
then, a few, well drained oysters, using
half a can for turkey. Drain oyster
liquid and use to baste turkey. Cook
giblets In the pan and chop fine for
gravy. Three hours in moderate oven
Is required, for cooking.
Plum Pudding — One cup bread
crumbs, one cup suet chopped fine, one
cup each of raisins, currants, molasses
and sour milk, two cups of flour, one
teaspoon of salt, one of cloves, one of
cinnamon, and two of soda. Steam
three hours.
Sauce—Beat well together half pound
of bather, one pound of white sugar;
add four well beaten eggs, then one
glass of brandy. Warm thoroughly in
a steamer.
Indian Curry
Mrs. H. M. Xottagr, 4.103 Cherry Street,
Oakland
The true Indian curry Is
dish and the ingredients and propor
tions vary indefinitely. Foi
Saxon palate almost any meat raw or
cooked may be curried. It is bettor
than "hash" for using up "left ■
Thte model recipe, got from a friend
In India, mcy be modified according to
taste:
One onion chopped and fried brown
In oil or butter; one chili pepper,
tomatoes, three potatoes, one pound of
beef, tw» carrots, one stalk of celery,
four pl<ces of preserved ginger. Cut
all inter dice and boil In sufti
to make a thick gravy. Add two table
spoons of d^ssiratPii cocoanut. or half
a freeh cocoanut with the milk and a
teasp>oon of curry powder.
Simmer for four or five hours or put
Into your fireless cooker for about
twice that time. About an hour be
fore serving, hoil one cup of rice. Pllo
lightly on a plate to form a border. In
this serve the curry, which should be
Just thin enough to pour.
OUR FRENCH CIRCLE-NEW AND EASY WAY TO LEARN THE LANGUAGE
QUIXZIEME I.ECON DE FRANCAIS
(Fifteenth Lesson of French)
VERBE "REGARDER"—VERB "TO LOOK"
PRESENT TENSE
French Pronunciation English
jt regarde zheh re-guard I look
il (cllc) regarde eel (el) re-guard he (she) looks
nous regal, noo re-guar-dong we look
yous re^ardcz voo re-guar-day you look
ils (cites) regardent eel (el) re-guard they look
FI'TUBE TENSE
je regarderai 7heh re-guar-dray I will look
il (elle) regard eel (el) re-guar-drah he (she) will look
nous regarderons re.guar-drbng we will look
vous regardcrcz o re-guar-dray you will look
ils (ellcs) regarderont eel (el) re-guar-'drong they .will look
PAST TEIgB
j'ai regarde zhay re-guar-day I looked
il.(elle) a regarde ' eel (el) ah re-guar-day he (she> looked
nous avons regarde noo za-vong re-guar- we looked
day
vous avez regarde voo za-vay re-guar-day you looked
ils (elles) ont regarde csl (el) zong re-guar- they looked
' day
IMPERATIVE MOOD
regardons let us look
regardez look
REMARK—Never say "Elle regarde bien," which in English, but not
in French, means "She looks well"; but say, "Elle est tres bien."
If you take away the first syllable from the verb "regarder," you will have
the. verb "garder," which means "to keep." Copy this verb in the same way
i find the verb "regarder. 1
<!ez vous >k out, beware
Regardez vous dans ta glace Look at yourself in the mirror
utes; chickens. 4." to 60 minutes; clams,
3 to 5 minutes; cod. per pound. 6 min
utes: ooffee. 3 to 5 minutes: corn.
green. 5 to S minutes: eggs, 3 to 5
minutes; fowls. ? to 3 hours; haddock,
>und, 6 minutes; ham, S hours:
hominy, 1 to 2 hours; oatmeal/ 1 to 2
oulona, SO to 45 minutes:
oysters, 3 minutes; parsnips. 30 to 40
minutes; peas. 15 to SO minutes: pota
■ 10 minutes; rice. IS to 20
minutes; salmon. IB minutes: .<=•
• -; sweetbreads. SO to
SO minutes; tomatoes, 16 to 20 minutes;
turkey, 2 to | hours: turnips.
4. r. minutes; veal,' 2 to a hours.
Broiling — Thickens, 20 minute?:
s minutes; fish, thick, 15 to 20
minates: steak, 4 to X minutes.
Krylnji — Bacon, " to ." minutes;
breaded chops, I ten fi minutes; cro
m, 3 minute: doughnuts, '
minutes; fish balls, 1 minute; fritters,
minutes; muffins. 3 to 5 minutes;
small fish, 1 to 3 minutes; smelts, 1
minute.
stirring with a fork: then T covered
the nowl closely to let it steam about
10 minutes, after which I stuffed the
heart with it. hasting a cloth over the
DC to hold the dressing in, put
baking pan, with salt, pepper and
to l>;ike two hours, basting it
often. After partaking of it generously
at dinner we enjoyea It cold for aup
iut in thin slices with mustard
dressing, and still there was a goodly
left It being so tender. I con
cluded to use It for mince meat, so cut
up the best of it and ran it through
my meat grinder. I had nearly a quart
bowl full. T then chopped twice the
amount of apples, also half a pound of
•Tie pound of seeded raisins, one
pound of seedless raisinsl, half a pound
of citron, half a pound of preserved
orange peel and salt, spices and sugar
to taste; one quart of fruit juice and
one glass of quince jelly. I mixed it
thoroughly and set it on back of range
i all day. Still, there was a pile
of scraps and trimmings left from that
heart. I gathered them into my soup
kettle and poured a quart of boiling
water over them, seasoning and cook
rell; then skimmld out the pieces
of meat. 7 heat an egrp. with a little
\ery light, stirred in sifted flour
till quite stiff, turned out on moulding
board and rolled it lengthwise as thin
uild. floured it over and rolled it
up; then took a sharp knife and cut It
into slices, shook out the lengths, put
them into the boiling stock and let
them boil for 20 minutes, and we had
a rich noodle soup for dinner. I gath
ered up the last scraps of that great,
generous heart, mixed them with a few
pieces of cold potatoes and bread and
our dog, "Bob," enjoyed a hearty sup
per.
Roast Canvasback Duck
Ml«n M. E. Joloe. Dutch Flat.
Nearly all wild ducks are liable to
have a fishy flavor, and when handled
by inexperienced cooks are sometimes
uneatable from this cause. Before
roasting them guard against this by
parboiling them with a small carrot,
peeled, put Into each. This will absorb
the unpleasant taste. After parboiling
as directed, throw away the carrot, lay
the ducks in fresh water half an hour,
stuff with bread crumbs seasoned with
pepper, salt, sage and onion, and roaot
until brown and tender, basting half
the time with butter and water, then
with the drippings. Add to the gravy,
when you have taken up the ducks, a
tablespoon of currant jelly and a pinch
of cayenne pepper. Thicken with
browned flour and serve in a tureen.
Watermelon Cake
Mm. A. \V. KlliajrvKXHl, IVnngrovr
While Part—Two cur* white sugar,
two-thirds cup sweet milk, whites of
five eggs, two-thirds cup butter, three
cups flour, two and a half teaspoons
baking powder.
Red Par*—Yolks of five eggs, one
third cup butter, one <-up bright red
sugar, one-third cup sweet milk, two
cups flour, two and a half teaspoons
baking powder, one and a half pounds
seeded raisins well dredged in flour.
Put the red batter In the center of
the pan and pour the white around the
outside of tha red part. A cup of
blanched almonds may be cut in half
and stirred into the red part with good
effect.
Walnut Loaf Cake
Hn, H. F. George, Voakiim Avenue, Frulrvalc.
Ingredients—One half cup of butter,
two cups of sugar, three cups of flour,
on« ci'p of milk, four eggs, one cup'
(finely chopped) walnuts, three level
teaspoons baking powder, one teaspoon
vanilla, one teaspoon lemon extract.
Directions—Rub the butter and one
cup of sugar to a cream; beat yolks of
eggs until light, add to this the other
cup of sugar, then put the two to
What May Be Done With a Cah-fif Salmon
Salad —For this the fish requires no
further cooking, and should be well
drained. Mix it with an equal bulk of
shredded lettuce or place the s<
of fish on lettuce leaves. Cover with
any good salad dressing.
JHlled Salad—Poak one level table
spoonful of granulated gelatine in one
fourth cup or cold water, then dissolve
by warming it. Mix this with one cop
of boiled salad dressing and then with
in of salmon, minced fine. Arid
Spanish Be^ns and Other Tested Recipes
Spanish Brim—Soak one large cup
brown (bayou) beans over night. In
the morning drain off water and add
enough water to cover again BHce
pieces of salt pork in long strips and
cut pieces of bacon very fine. Add
these to the beans; put on the stove to
cook. Keep enough water to cover
them. Let cook several hours; they
should cook three hours at the very
least. When tender aMd one medium
sized onion cut fine, on« large clove
garlic, one heaping teaspoonful l.
mother's pepper, enough oyster cocktail
sauce .to season well. Let tho
simmer slowly on the hack of the stove
for an hour. Let them got thick, hut
do not burn them. Just before serving
add one tablespoon fresh butter.
Chicken Spanish—Cut the chicken up
as for stewing (a chicken that is at
least a year old is better for this). Boil
four hours in enough water to rover.
Season with salt and parsley cut fine;
add a little thyme, keep watching this
se- the water won't boil down. A little
water may have to be added now and
then. "When it has cooked four hours
season with a small pinch of paprika,
one teaspoon grandmother's pepper and
a little sage; add these one at a time,
so the chicken will be seasoned well
with each. Use about one cup of toma
toes and a little conserve dissolved In
water. Put these in the gravy. Set on
the back of the stove to steam until
Cakes and Jelly
Mrs. C. E. Bradley, Spreckels, Box 32
Apple Sauce Cake —One cup apple
sauce with one teaspoon soda stirred in
when cold, half cup butter, one cup
brown sugar, half teaspoon each of nut
meg, cloves and cinnamon, one cup each
currants and raisins, two cups flour.
Quick Cake —One cup sugar, one scant
half cup butter (cream together); one
egg, one cup sweet milk and water
mixed, two cups flour with two rounded
teaspoons of baking powder. Bake in
three sheets. Flavor to suit.
• For Filling and Top —Three table
spoons of sweet cream thickened with
powdered sugar. Add a few drops of ex
tract.
Fruit Jelly—For a quart of jelly soak
half a box of gelatine in half gup cdld
water until soft, add one cup boiling
water, juice of one lemon, one cup
sugar and the strained juice of five or
six oranges. Then set aside to cool.
When it begins to set stir In a couple of
bananas sliced, a small can of grated
pineapple, some preserved strawberries,
cherries or other small fruit. Put into
the orange cups and let harden. When
serving a spoonful of whipped cream on
top is very nice.
Kidney Stew
Carrie M. Sweetaer, 1.115 Mozart Street,
Alameda
Soak kidneys in salt water for half
an hour; put into frying pan a lump of
butter size of a walnut and a clove of
garlic cut up very fine, and when brown
add kidneys, which have also been cut
very fine. Let all fry together until
quite brown. Then cut a small onion
and a sprig of parsley into this and add
a pint of warm water, salt and pepper
to taste and let simmer for half an
hour. Thicken and serve on squares of
toast on a hot platter. If properly
cooked it will be very tender and deli
clous.
An Eggless Pumpkin Pie
Mrs. It, I. Rowland, Mariposa.
Two cups of strained pumpkin, one
and a half cups milk, two-thirda cup
sugar, two tablespoons syrup or New
Orleans molasses, two crackers rolled
to a powder; butter size of walnut,
melted; quarter teaspoon salt, one tea
spoon each ginger, cinnamon, vanilla
and lemon. Bake very slowly for an
hour.
gether and add flavoring:. Sift bak
}ng powder with the flour, reserving
a little of the latter to mix with the
cup of chopped walnuts. Mix flour and
milk alternately, then the chopped
walnuU, and lastly the whites of the
eggs. Bake about one hour.
Ida* —801 l one cup of sugar with
four tablespoons of water, add this to
the white of one egg, beaten.
Jo vais au theatre cc soir.
Voulez vous venir avec moi, Marie?
C«rtainement. Avez vous les billets?
Nous avons une loge a l'opera. Avez vous votre automobfle?
Non; mais nous prendrons 1 une voiture fermee.
Quelle grande sallel
Quelle grande scene!
Voila un public tres chic.
Quelles belles toilettes!
Regardez en bas dans cc fauteuil d'orchestra, c'est Mme. X^-qu'elle est bien,
Qu'elle est jolie. Regardez quelle jolie coiffure el!e porte. C'est un elegant
bonnet rose, avec do la dentelle d'argent.
Elle efct tres jolie, Mme. X,
Certainement, c'est une beaute,
Regardez dans la loge en haut, C'est Mmc, R, Elle nest pas jolie cc fcoir.
Nob, vFaiment, elle nest pas bien, Sa robe ect Jtune, ta c«inture est v«fU
et son chapeau est rose. Trop do couleurst
Regardez M. J. en bas. II nouv salve.
Qucl be! hommel
II est tres bien, tFes elegant.
Regardez a droite Mademoiselle D.
Elle est charmante dans sa robe bleue. C'est une jolie blonde.
Regardez a gauche cette blonde avec une robe rose; c'est une belle femme.
Regardez a droite cette brune avec une robe verte. C'est une superbe ferame.
Mrs. Joseph O. Wenks, SO Church street, Santa Cru»
more seasoning if desired and pack in
molds. Turn out on a border of lettuce
to serve.
.Salmon I.oaf—-Mince one can salmon,
add one cup stalf bread crumbs, two
beaten egrgs, one half cup milk; season
to tasto with salt, pepper, pars!"
lemon JUice. Put in a mold and
or bake for 30 minutes. Turn from the
mold and serve with n white sauce.
Omeiot—Slake an omelet as
adding one tablespoon of minced salmon
Mrs. W. F. Gallagher, Electra
thoroughly done. The gravy should be
medium, that is, not too thick. Pour
it over the chicken and take to tho table
steaming hot.
Pudding and Salad
Mrs. H. Cromwell, 584 Twenty-first
Avenue, San Francisco.
Cabbagre Salad With Boiled Dressing
Chop fine one medium sized head of
cabbage and Incorporate well with the
following boiled dressing: Beat one cup
sugar, one teaspoon salt and one egg,
.thoroughly; add one cup vinegar, not
too sharp. When boiling, stir In two
tablespoons flour, moistened in cold
water; when thickened, beat in one
cubic inch butter and one tablespoon
celery seed. Beat until smooth and
creamy. A little leftover salmon chop
ped in with the cabbage makes a very
palatable salad.
An Excellent and Economical Pad
ding—One cup suet chopped fine, one
cup each of raisins, currants and New
Orleans molasses, two and a half c4ips
flour, one teaspoon each of allspice,
cinnamon, cloves and nutmeg, half a
teaspoon salt, one cup sweet milk and
one teaspoon baking soda. 801 l three
hours and serve with the following
sauce: Half a cup butter, one cup sugar,
one egg and a few drpps vanilla, beaten
until creamed.
Sauce for Veaf
Mm, Daniel Martin, Box 73, Nevada
City, Xev.
Put three level teaspoons of butter
and one of minced onions Into a pan
and fry for five mlftutes, or until yel
low; add four tablespoons of vinegar,
and when hot stir in four egg yolks
beaten enough to br«ak them up well.
When thickened season with a few
grains of cayenne, a saltspoon of salt
and teaspoon of minced parsley.
Creamed Crab
Mm. W. t'onwnj-, 2871 Thirtieth Aye-
nue, San Francisco
Melt heaping tablespoon of butter In
saucepan over slow flre. add a table
spoon of flour; stir until creamed
Bmoothly, gradually adding half a pint
of cream or milk; stir slowly to pre
vent lumping; season with salt and
cayenne pepper; drop In meat from
crab; add two hard boiled egga
chopped fine. Remove pan from flre
the moment sauce begins to boil; pour
in a whisky glass of sherry wine.
Serve on plater, edges trimmed with
triangular pieces of crisp toast.
Grandma's Chili Beans
Mrs. G. T. Donaldson, 027 Fourteenth
Street, San Francisco
Take the desired quantity of red
beans and soak until tender; then put
on to boll. Have the desired amount
of bacon sliced, with three to four
onions, and fry until brown, which la
then added to the beans. Cook all to
gether and, when about half done, add
one red and three green finely chopped
peppers. Season with «alt and a lit
tie catsup to suit taste. Before serving,
add two tablespoons of grandma's pep
per moistened in a littlo cold water;
cook about fly« minutes.
CONTEESATION
for each egg used; mix the salmon with
the - beaten eggs '.before pouring into
the. omelet pan, or, sprinkle-it- over the
surface : the egg Is formed. , .
(reamed : Salmon Heat' one : rup of
milk i a chafing dish,or double boiler,
rub?together* a .tablespoon:of ; flour and
half as much butter,: and stir, smoothly
into!the milk.>,"Next put iin one can' of
salmon,'breaking it Into as small plec>n
/is possible.. Season to taste and servo
as soon as heated through.
Baked Chicken (original)— Put about
four large tablespoons.lard In a k«tllej
when hot put chicken In that has boen
•tufted with a good dressing , (oyster
dressing: is fine). Cook thU 09 tho top
of the stove; brown well oil both aldati;
add a little water and halt an onion cut
fine. Watch this occasionally 10 it <U><n
not burn. ; ,It may be necossaryto add'
a little water once In a while. Keop
basting and cook until done. -When
thoroughly cooked put In a roasting pan
and bake half an hour, In a moderately
oven. Baste well while in. oven.
This Is good, as it ls,potroasted" and
then baked,* keening it tender and Juicy.
Have plenty of%ravy to serve with It.
Italian Rice—Put generous * slice of
butter in * a kettle; when hot add i two
cups of raw rice that has been, washed
through • about six waters, y Dissolve a
little saffron in water; pour • the ; Juice
of this over the rice; as; it j simmers
down cover with warm water,. Add one
onion, one clove ygrarllc, a little parsley,
thyme and ; paprika, half a cup dried
mushrooms washed thoroughly and
soaked In hot water for an hour* on the
back of the stove. Chop them fine and
add them t (with the Juice) to the rice.
Keep covering with warm water, so the
mixture will .not!. burn. Cook ■, an hour
and 20 minutes and when ready to serve
add half a cup of tomatoes- and grated
cheese a« much as you think 'best (Hol
land cheese preferred). " <
Lemons *
Mrs. L. P. GamblnJ, Valley Ford
Lemon juice in plain water is an ex
cellent tooth wash. It not only removes
tartar but sweetens the breath.
Two or three slices of lemon in a cup
of strong tea will cure a nervo\is head
ache.
Lemon' juice (outward application)
will allay the Irritation caused by the
bites of gnats or flies.
Glycerin and lemon Juice, half and
half on a bit of absorbent cotton. Is the
best thing in the world with which to
moisten the lips and tongue of a fever
parched patient.
The finest of manicure acids is made
by putting a teaspoon of lemon Juice in
a cup of warm water. This removes
most of the stains from the fingers and
loosens the cuticle more satisfactorily
than can be done by the use of a sharp
Instrument.
Everyday Fruit Cake
Mrs. A. Lewis, 511 Mount Vernon Are-
mio, San Francisco
One heaping: cup butter and lard; two
cups sugar: two teaspoons soda, dis
solved In two cups sour milk; three or
four cups fruit (currants or raisins)
rolled In ftour before adding to batter
to prevent settling; one egg; one tea
spoon baking powder; one tablespoon
cinnamon; one tablespoon allspice; one
tablespoon nutmeg; one-fourth teaspoon
cloves; add extracts if wished. This
recipe will make three cakes and is fine
baked in layers. Good at any time and
will keep indefinitely.
English Plum Pudding
Mrs. William C. Hull. Melroae.
Three-quarter pound chopped suet,
three-quarter pound raisins, chopped,
three-quarter pound currants, wash
well, three-quarter pound sugar, three
quarter pound fresh bread crumbs,
quarter pound citron, shaved thin, half
teaspoon each of cinnamon, cloves, nut
meg, allspice and a little mace; six
eggs, half cup brandy, half cup bleach
ed almonds, one large apple, diced,
half cup walnuts, chopped, two table
spoons' of flour and a few brandled
cherries. Mix all together thoroughly.
Soak raisins and currants in the brandy
over night; steam three to four hours;
■erve with hard or liquid sauce.
For a Luhcheoh
Mra. Jennie Mlllard, SOB South Sixth Street, San Jose.
A Chens Prnno Cake—Half.cup of
butter, two oups brown sugar, two
eggs, one and a half cups milk, four
cups flour, three teaspoons baking pow
der, ona tablespoon, full, ginger, ona
teaspoon ground cloves, two teaspoons
cinnamon, two cups prunes; crsain to
gether butter and sugar, add eggs well
beaten; then milk, spices and flour,
To Prepare Prunes—Put in stewpan
with cold water, bring to a boil, drain
Oysters and Chicken
Mrs. Ferry, 1230 Park Avenue. Alamrdn
Oyster Omelet —Beat 4 eggs without
separating 1 them until well mixed but
not light. Drain, wash, and drain again
II good sized oysters," add to the eggs
a piece of butter the size of a hickory
nut and four tablespoons of hot water.
Put a piece of butter the size of a wal
nut In the frying: pan, and stand It on
the fire to slowly heat; chop the oysters
quicklyond add them to the eggs, turn
the whole into^hri hot pan, shake over
the fire and cook slowly until th» ome
let In nearly art then dust*-/with: salt
and pepper. I.lft. the edges of the ome
-Ist with a limber knife, allowing the
It'julil or uncooked portion, on top to
run underneath. Cook another moment,
fold,, turn out.on tola fieated dish:and
»erid,to th« table Immediately. It Is
h«ttt«r to make- two small omelets than
on» large one.
Various Kinds of Tempting Desserts
Ml»» Ausiiata Olson, 1312 Para Street, Alaineda
l.rroon Pie—Line a pieplate with a
rich pie crust and bake to a nice brown,
:il with the following dressing:
One pint nf water put on the stove in
a double boiler; add a pinch of salt,
butter the size of a walnut, one full
cup of sugar, yolk of one egg and
Juice of one lemon. Let it come to a
boil and stir in a little cornstarch pre
viously dissolved in cold water, but
thick enough for a rich cream. Spread
over with the white of one egg beaten
to a stiff froth and slightly sweetened.
Place In the oven to brown. This Is a
plain, wholesome and easily made pit.
Plain Christmas Pudding—Sift and
mix with one and a half pounds of flour
three teaspoons of baking powder;
chop fine one pound of suet and mix
with It 10 well beaten eggs, one teacup
of milk, one-quarter of a pound of
sugar, one pound of raisins, seeded and
chopped, and the same quantity of cur
rants; one teaspoon each of cinnamon,
allspice and ground cloves, the grated
rind and juice of a lemon and two
ounces of citron. Mix thoroughly; dip
the pudding cloth in hot water and
sprinkle it with flour; put in the pud
ding, tie up the ends and boll for five
hours. For those who desire a colonial
finish to the pudding, when done turn
it out on a platter, pour over a little
brandy and touch a match to it. Carry
to the table while biasing. To be
eaten with any rich sauce.
Dressing for Crackers
Mrs. C. SI. Ara(a, 521 Florida Street,
Vallejo
One pound of California cheese, very
mild; four tablespoons vinegar; two
tablespoons Worcestershire sauce; half
a teaspoon olive oil; butter size of large
walnut; half a t-easpoon mustard; salt
to taste. Mix all these together in a
round chopping bowl and knead with
a wooden spoon or a potato masher. It
takes strength and time, but when all
is mixed well together it is excellent
dressing for Boston crackers or bread.
It also can be put In a well covered Jar
and will keep for some time.
Prune Whip
Hn. W. M. Morris, 125 A Carl Street,
San Francisco
Stew one pound dried prunes until
tender, then add one cup sugar and
cook uncovered until the juice thickens.
■VVhen'cool cut prunes from seeds and
chop very fine: add juice and beaten
w-hites of two eggs; place in a pudding
dish, putting a thin layer of the whites
over the top, and bake 15 or 20 minutes.-
Serve with cream.
An Emergency Cake
Mra. A. K. Kerr, Sniniin
Two cups sugar, half a cup thick,
sour cream; one cup milk; three and &
half cups flour; one egg. Beat sugar
with cream, to which a pinch of soda
has been added: then add beaten egg
and cup of milk; th?n flour, to which
two teaspoons of baking powder have
been ad^ed; flavor to taste. Put in jelly
tins and bake in a quick oven.
then take out pita and chop In bowl.
Flour well before adding to batter.
Currants and citron may be added If
cared for.
Cheese Sandwtehea—Take twe-thlrdg
good sharp cheese, grated, and a third
of butter; add a little cream and pep
per, and half teaspoon sugar, Mix to
a paste, spread between thin slice* of
bread for sandwiches. Excellent for
lunohaon, i
RECAPITULATION
French
theatre
billets
loge
a l'opera
une voiture
bel homme
beaux homines
belle femme
charmantes
elegant (mas.)
eleganto (fern.)
en haut
en has
a gauche
a droite
dentelle
vralment
calve
buperbe
femme
quinzieme
trente-six
trente-sept
trente-huit
trente-neuf
quarante
Adieu, chers lecteurs.
Pronunciation
ta-ah-tr
bee-yay
fozh
ah 10-pa-rah
un vwah-turr
bell omm
boz omm
bell fam
shar-mant
■-la-gang
a-la-gahnt
ahn o
ahng bah
ah gosh
ah drwaht
dahntell
vray-mong
sa-lu
fiu-pairb
fam 0
kahng-zee-ame
tranht-seece
trahnt-set
trahnt-wheet
trahnt-neuf
ka-rahnt
The San Francisco Sunday Call
Chicken Pot Roast —One chickei
dressed as for roasting:; one onion, nrt«
carrot, one clove, one bay leaf, one c
of cooked and strained tomatop
can of mushrooms, one large spoon of
butter and onr of lard. Take a graniu>
saucepan, put In your butter and lai i
and piace It on the fire. When hot, put
in your chicken and brown it nicely all
around; then add the rest, all except
the mushrooms; add salt and pepper t">
taste. Cook until the vegetables havn
taken up all the grease (take care It
doesn't burn), add one cup of boiling
■water, cover up tight and cook slowly
fnr 2 hours. If in the meantime it
should have boiled dry add loma more
boiling water, and do this as often as
needed. Fifteen minutes before serving
add the mushrooms with a little of their
juice. TY'lien ready place your chicken
on a platter and arrange your vegeta
bles and mushrooms around; make your
gravy and serve.
Jelly Roll Cake—Four eggs, one cup
of sugar, one cup of flour, quarter tea
spoon of salt. Beat the eggs and sugar
together until very light, then add
flour; beat five minutes. Bake In a
bread pan in a hot oven. When done
spread the jelly and roll while warm.
It must not be cut until cold.
Salmon Trout a la Creole
Mrs. M. H. Bird, 118 Folrmount Street,
San Francisco.
Tie a clean trout In cheesecloth, plae<v ■
In fish kettle, barely cover with boi)-*f
Ing water: add quarter cup vinegar,
half pound salt pork, four cloves, half
bay leaf, eight pepper corns, six sprigs
of parsley, a small bunch of thyme and
sweet marjoram, an onion and two tea
spoons salt. Simmer 12 minutes for
each pound of fish; drain and arrange
on hot platter. Spread Inside and out
with grated cucu^nber pulp seasoned
with pepper, salt and lemon Juice; gar
nish with slices of lemon and cucum
ber and corn oysters.
Cora Oyster—Half grate and scrape
«Ight large ears of corn; to the pulp
obtained add two eggs, whites and
yolks, beaten separately; a level tea
spoon each of salt and pepper. Fry in
drippings, oyster shape and size.
Chow Chow and Head Cheese
Mrs. W. O. Pellasdo, Valley Ford
Green Tomato Chow Chow—One peck
green tomatoes, 12 onions, quarter
pound mustard seed, two tablespoons
cinnamon, two tablespoons cloves, two
tablespoons allspice, two tablespoons
black pepper, two tablespoons ginger,
one pound sugar; cover with vinegar
and boll gently one and a half hours.
Head Cheese—Get rrom the butcher
half a hog's head; boll until so tender
the meat leaves the bone; then chop the
meat fine and season with plenty of
black pepper and a little sage; chop a
little garlic, soak It in water and pour
water on meat. Take a little of the
water the meat has been boiled In and
pour over the meat and boil for a few
minutes; then pour In a mold to cool.
Oyster Stuffing
Mrs. T. W«*t, 131 Wool •tree*, San
Francisco
For stuffing a large turkey, have a
quart of newly opened oysters and mix
with one quart of fine sifted bread
crumbs; pour off the superfluous liquid
and save to us« with melted butter for .
basting; season with butter, pepr
■alt, paprika, adding a little celery
salt; fill the turkey with this dressing
and with the mixture of oyster liquor
and butter, uss for basting. This will
have a nice flavor.
English
theater
tickets
:. box
at.the opera
a'carriage
" good-looking man
good-looking men
good-looking woman
. attractive. em. plural)
stylish
stylish
up
down
to left
to right
lace
indeed
sa'yt*
handsome
woman
fifteenth
( thirty-six
thirty-seven
thirty-eight,
thirty-nine '
forty-
SUZAJiE GODABD.