The San Francisco call. [volume], May 28, 1911, Image 14

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

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

                
California Women Who Cook
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Some Excellent Raisin Recipes
Kri. R. S. Btrrla, Knob
Raisin Pie—Soak a coffee cup of
raisins over night In a pint of water;
when ready to make the pie, mix well
together, In a dry state, one tablespoon
of flour and two of granulated sugar;
stir Into the raisins, adding a generous
tablespoon of lemon juice or vinegar
and more water If necessary; line a
deep pie plate with crust, turn In the
raisin mixture, wet the edge of the
crust, put on the tipper cruet, pr<
the edges well together; with a sharp
pointed knife cut a row of half Inrh
vents about an Inch apart all around
the pie near the edge and another
row nearer the center; this allows the
steam to escape and prevents the Juice
boiling out. Bake slowly. Should be
eaten when slightly warm.
Malnsa Cnke—One tup of granulated
f>ugar, one whole egg and yolks of two
more, beaten together for 10 minutes.
Thf-n add one cup of milk and one table
spoon of vanilla, stirring- well, two cups
of sifted flour, one heaping teaspoon of
baking powder and a large pinch of
salt; beat one minute, then add three
Two Ways to Prepare Chicken
Mrs. Joe Xocele, Monterey
For one ehirken weighing four
pounds—one pound sweetbreads, one
can mushrooms. When chicken and
sweetbreads are boiled and cold, shred
as for salad; chop mushrooms fine;
put into saucepan four large table
spoons of butter and five even table
spoons of flour; when thoroughly 'I's-
Bolved add one quart of hot cream;
flavor with a little nutmep. Mix the
chopped mushrooms with the chicken
and sweetbreads; season well with salt,
r»d and hlack pepper, a piece of lemon
and a little onion. Then stir chicken
Into cream; mix well; pour this into a
baking dish and cover lightly with
bread crumbs; bake from 20 to 30 mm
Whole Wheat Bread
- ' Mrs. C. Herkenham, 516 44th Street, Oakland.
Scald a pint of milk, add a teaspoon
Of salt, 2 tablespoons of sugar and one
tablespoon of butter.
When lukewarm add one half cake
of compressed yeast dissolved in one
half cup of warm water. Then stir
In two and one half cups of white
flour or enough to make a thick bat
ter; heat It w?ll; cover closely and set
the bowl In a pan of water, hot but
not scalding; place the pan where tne
water will keep hot or add mo»> hot
water occasionally.
In an hour or less the bather will be
full of bubbles, then stir lii the whole
wheat flour, using enov^Ti to make a
dough that will keep 'ts shape when
you stop stirring. Mix, and cut It
through and through with a knife un
til- not a particle of flour can be seen.
Work well ,-rom the bottom and
edges to the /enter. Scrape the bowl
Calf's Head, Tortue Sauce
Mm. I. Anderson. 303T> Twentieth Street,
San Francisco
Take out the brains and lay them In
Ice cold salted water. Wash the head
thoroughly and cover with oold water;
boll until the flesh will drop from the
bones; lift from the kettle and take
out every bone, put the kettle, with the
water in which the head was boiled,
back on the stove, and add to it a half
pound lean ham. When this soup has
boiled three hours gently, strain it into
a stone Jar and leave it until next day
for mork turtle soup.
, Cut the thick skin on flesh of the
calf's head into two inch strips and
Keep it warm. Now make the tortue
sauce: One and a half pints of brown
consomme, one bay leaf, the liquor
from half a can of mushrooms, half a
can of tomatoes; boil about 15 min
utes and strain. Put back Into a sauce
pan with 12 mushrooms cut into halves,
one truffle chopped finely and one large
wineglass of sherry. Let It boll for five
minutes, stirring in at last one tpa
spoon of flour; boll up once and pour
over the calf's head. Garnish with
beets sliced and parsley.
Braised Tongue
Mrs. D. D. ffhlndler. 42ft Thirty-seventh
Street, Oakland
One fresh beefs tongue, one large
potato. one large carrot, one large
onion (or two If fond of onion flavor),
ne large turnip, one stalk of celery,
parsley, one clove of garlic, one large
bay leaf, one clove, half dozen whole
allspice, one can of button mushrooms
cut In half, Worcestershire sauce and
walnut catsup to suit taste. Simmer
the tongue for two hours after wash-
Ing and covering It with boiling water,
then let tongue cool; peel It, remove
all gristle and bones, fasten tip
around and put In deep baking dish.
Let stock cool and skim off all grease.
To one large tablespoon of melted
butter take one and a half table
spoons flour; blend and add stock.
When It has boiled add the other In
gredients either diced or chopped me
dium fine; salt to taste, pour over
tongue, cover with lid, bake In slow
oven from two to two and a half
hours. If gravy evaporates too much
add more stock If you have it. or boil
ing water.
Wedding Fruit Cake
Mlm Al!c« FUcher, Mayfleld
First take two pounds raisins, stoned;
two pounds currants, one pound sliced
citron ami a fow figs cut in small
pieces. Pour over this one goblet
sherry and port wine and one-half gob
let brandy or whisky. Let stand over
night, and In the morning pour olt
what liquor has not soaked into the
fruit. Mix one pound butter, creamed;
one pound sugar, yolks of 12 beaten
eggs, two tablespoons mace, one table
spoon cinnamon, two grated nutmegs,
one pound browned flour and whites
of eggs added alternately. Dissolve
one teluooon soda in a little water, add
just before putting In the fruit. Mix
with the hands. Bake slowly.
Delicious Mock Shrimp Salad
Mr*. Ednah I. Curtla, Uvaa
Cook dried lima beans in the usual
way; when nicely done, each bean
firm and whole, drain dry and let stand
until cold. Chop fine a good bunch of
lander chives or small oniong and mix
thoroughly with cold beans. Serve on
lettuce leaves with mayonnaise, a lit
tle celery chopped fine is quite an
improvement. This salad tastes very
much like shrimp salad, and as a vege
table salad is, to my idea, far tastier
th.in potato salad.
A Pink Filling for Layer Cokes
Hn. Kathryn Foster, Hotel Turclu,
I Sacramento. '
Take the white of an egg, one cup of
; strawberries ' and one cup lof pulver
ized * sugar. . Mix together and beat for
one ; hour. This is enough, for , four
layers. Raspberries or, loganberries,
also peaches,: make a nice filling.
tablespoons of melted butter- and lastly
stir In one and a half cups of coarsely
chopped raisins through which a half
cup of flour has been well mixed to
prevent their sticking together. *For
filling:, beat the whites of two eggs to
a stiff froth, adding sufficient sugar and
8 tablespoon of lemon juice; spread
- n the layers, sprinkling blanched
and chopped almonds on each and orna
menting the top with halved almonds
uml whole raisins. Bake in four layers.
Ralaln Bread—ln making raisin bread
.isms should be used whole, hav
ing previously been well washed and
thoroughly dried before using. They
should be added to the dough at the
last handling, when molding into
loaves, a coffee cupful or more to an
ordinary loaf. Do not use sugar or
spice.
Snuoe—A delicious sauce Is made by
combining raisins and dried apricots,
lialf and half; soak over night; in the
morning simmer on the back of rang*
about two hours; then add sugar to
taste, boil up once and remove from th«
fire.
utes, until a nice brown. Serve hot.*
Have the mixture rather wet. as It
will dry out.
Breaded Chicken — Prepare young
chicken as foe fricassee by cutting it
into pieces; dip each piece into beaten
egg, then into bread crumbs or rolled
cracker. Season with pepper, salt and
a little parsley. Place the chicken in
a baking pan and on top of each piece
put.a lump of butter; add one-half cup
hot water. Bake slowly, basting often.
When done, take up on a warm platter.
Into the baking pan pour one cup of
cream and one cup of bread crumbs.
Stir until cooked and pour over the
chicken.
clean and smooth oft the top; If it
settles to a level It Is too soft and a
little ,)tore flour will be needed; but
add only a tablespoon at a time lest it
be U'O stiff. Cover and let rise again.
Srlr it down as soon as It seems
HfcTht and after It rises again in the
>.)w! turn it out on the floured board,
tuclngr only sufficient flour to prevent
sticking. Shape into *four round or
two long loaves -with as little hand
ling as possible. Put in pan. cover
and let rise until double its bulk; then
bake about an hour.
The oven should be a little less hot
than for white bread and a little more
time will be required for baking.
T,his I have found to be an Ideal
loaf, having a sweet, nutty flavor,
quite unlike that of any other bread.
It also makes delicious butter rolls
and sandwiches.
Fish Pie
Mr*. L. A. Boj-nton, 2S Hill Street, Sam
Franciiro,
Take three pounds of any flsh that is
white and boil in salted water until
cooked, then shred it. For the dressing
take one quart of milk, three onions
cut in half, one whole nutmeg, good
sized bunch of parsley, one even table
spoon of pepper, one teaspoon of salt,
one tablespoon thyme. Tie up pepper
and thyme in a piece of cloth and boll
all In the milk until the onions are
soft. Then strain through a flour sifter.
Take three tablespoons flour, wet It,
and stir until smooth, then put It In
the hot milk, add a good piece of but
ter, and stir until it thickens. It should
be quite thick. I n a baking dish put a
layer of this dressing, then a layer of
flsh and a littlo chopped parsley, and so
on until the flsh is all used. On top
have a layer of dressing and bread
crumbs, and bake for three-quarters of
an hour.
Bengal Chutney
Mrs. A. Jonen, 2395 Filbert Street, San
Franciaco
Quarter pound of salt, one pound of
brown sugar, eighth pound of ground
mustard, half pound of white onion,
half pound of raisins, half teaspoon of
cayenne pepper, half dozen red pep
pers, three pints of vinegar, thirteen
large tomatoes, thirteen large apples.
Chop all fine and boil until quite thick!
two hours or longer if necessary; this
makes about four quarts.
German Pickles
Mrs. O. H. llelnke, 218 Oak Street, Xapn
•AAKE A EfcWE OB" BOOED WAIBL ffto WHEW
THOROUGHLY GOID POUR. OVER, fickhs*
Take the amount of medium slsed
cucumbers you want; wash them and
let them cook over night in cold water,
then wl»e them dry and put them int*
a crock or barrel in this way: First a
layer of grape leaves, then cucumbers;
then a layer of dill, and so on until all
are in, covering the top with grape
leaves.
Make a brine of boiled water that
will bear up an egg and wh«n thor-
A Novel Way to Serve Beefsteak
Ouelda U Igglnm, l.ludnny
Take round steak at least an inch
thick; remove bone and cut off skin on
edge. Then heat with the roar edge
of a flatlron; turn, bea-t, cut again at
right angles until the entire steak is
broken in fibres; cut in as many pieces
as there are persons to be served. Take
half and half of water and rich milk,
salt to taste; if you like it add a dash
of catsup or Worcestershire sauce; heat
in a spoon of flour. Have this prepared
and at hand. Put pan on the stove, let
get seething hot. Put platter on which
steak is to be served into oven to warm.
For the Close of the Meal
Mm. M. HolllnciTTorth, 987 Center Street, Oakland
I.fraon Pie—Gratings and Juice of
one lemon, three egg yolks (save
whites for posting), half a cup of
sugar, one tablespoon of butter, one
tablespoon of flour; mix thoroughly,
then add one cup boiling water. Line
deep pie tin with pastry and pour fill
ing In. Bake In quick oven. When
done beat whites of eggs, add table
spoon of sugar, spread on pie and set
In oven to brown.
Snlu Cake—Two eggs well beaten;
Cookies and Biscuit
Mra. O. IvDiinlfK, ( ornliiK
Socar rookies—One cup sugar, one
half cup sweet milk, one egg, white
and yolk beaten separately; one tea
spoon vanilla, one teaspoon baking
powder; add flour sufficient to roll the
dough thin. Cut out In any desired
shape and bake in a hot oven.
White Label Bisenlt—With one quart
of flour sift two rounding teaspoons of
baking powder and one-half teaspoon
salt; take two tablespoons of cottolene
or shortening; rub Into the flour thor
oughly; add cold milk, stirring with a
spoon until dough is stiff enough to
transfer to board. Mold dough for cut
ting and work as little as possible.
Bake In a quick oven and serve while
biscuits are hot.
Economical Suet Pudding
Mra. L. W. C, 447 Page atreet, San
Francl"co.
One cup chopped suet, one cup chop
ped raisins, one cup sweet milk, on«
cup molasses, three cups flour, two eggs
beaten light, two teaspoons baking
powder, one teaspoon each of mixed
spices (cinnamon and cloves). Stir In
gredients well together, pour Into pud
ding mold and boll steadily for two
hours. Serve hot with hard sauce and
whipped cream.
oughly ftold pour this over-the pickles;
cover with a cloth; keep them under the
brine with a heavy board or a plate
weighted down.
Take off the cloth and rinse it often,
as a scum will rise and settle upon it.
Keep the pickles in a cool place. 801 l
the water a long while; use salt enough
to float an eg*, and the pickles will
keep a year.
This ia an excellent raclp*.
Drop the pieces of steak in the smoking
hot pan; turn immediately and keep on
turning throughout the whole process.
After turning three or four times put
thin slices of butter on the cooking
steak as you turn it over. The meat
must be so cooked that It is a crinkly,
crusted brown on the outside and Juicy
within. Then, when done, whip up the
material in the bowl with a fork and
pour all in the sizzling hot pan. The
moment It boils pour Into a bowl and
serve all Immediately. Salt and gar
nish with Saratoga, chips.
add one cup of sugar, half a cup of
sweet milk, one and a half cups of
flour, level teaspocji cream of tartar,
half a teaspoon baking soda; flavor,
then add four tablespoons melted but
ter.
Mother's Doughnut*—One large cup
of sugar, two tablespoons lard, melt
ed; two eggs, one large cup iour
milk, a pinch of salt, a little nutmeg
or cinnamon, one level teaspoon of
baking soda and flour enough to roll
out. Fry In deep kettle of lard.
Delicious Recipes
Mm. Julia E. Bartela, 14 (ortlnnd
ATenue, San Fr«nH»oo
Stuffed Artichoke—Take half a doz
en large, firm artichokes, wash thor
oughly and shake out all water. Now
take half a loaf of stale milk bread
and grate It. Then take and grate one
large clove of garlic; also grate four
tablespoons of parmesan cheese, one
small teaspoon salt. Now mix thor
oughly and fill each leaf of the arti
chokes. When all are filled lay flat In
a stewpan and pour two tablespoons
of Italian oil Into each artichoke. Then
put two cups of water In the pan and
cook one hour. The water must not
cover the artichokes—Just enough to
keep them boiling.
Veal C'hJpene—Take 25 cents 1 worth
of veal off the leg, one can tomatoes,
small can mushrooms, small bottle
stuffed olives, one clove garlic, two
calves' brains, one chill pepper, one
spring of parsley, one piece celery, two
French carrots, four tablespoons Italian
oil, teaspoon salt. Take your oil and
pour Into your stew kettle. When good
and hot put In your veal, cut In small
pieces; clean and scald brains, cut small
and put them In with your veal; now
add your can of tomatoes and your
French carrots, cut small; then your
garlic, chill pepper, parsley and celery,
salt and pepper. Cook one hour and a
half. When cooked about one hour add
mushrooms and olives.
Summer Desserts
Myrtle Wyrkoff. 630 Slxtr-flrat Street,
Oakland
Milk Sherbet—Mix together two
quarts of sweet milk, one quart of
sugar (four cups), the Juice of five
lemons and one orange, one table
spoon lemon extract. Melt two table
spoons of gelatine in cold water and
when thoroughly dissolved fill cup
with hot water and strain. Add to
the above mixture and strain.
Sen Foam Pudding—Whites of three
eggs beaten ■tiff; add one and a half
cups granulated sugar. Dissolve a
tablespoon gelatine In a little cold
water, then add one cup boiling water.
Add this to the eggs and sugar and
beat until stiff. Place on Ice and serva
with whipped cream and chopped nuts.
Flavoring may be added.
This Is very nice If divided Into two
parts and a tablespoon of chocolate
Is added to one part, or the pink color
ing. It makes a pretty dessert as
well as a tasty one.
Mocha Cake
Miss Florence 1,. Planer, 497 Thirtieth
Street; San I Francisco
One cup butter, two cups sugar, three
eggs, one cup milk, three and a half
cups flour, pinch of salt, pinch of nut
nieg, one teaspoon vanilla, two tea
spoons baking powder. Beat butter and
sugar to a cream; add yolks of eggs;
add the milk and flour very slowly
until you have used the quantity as di
rected. Now put in salt, extract and
nutmeg, then ada the stiffly beaten
whites of the three eggs. Last of all
add the baking powder and mix well.
Bake In layer tins and put together
with the following filling:
Filling—One cup butter, two cups
powdered sugar, two tablespoons cream
and 10 drops coffee extract. Beat to a
cream and put between cake; save some
for the top, then take ona cup sugar,
melt It In a frying pan and when
melted spread out on buttered platter
until It is cold. Then break up in
small pieces and spread on top of the
cake.
Fresh Cucumber Pickles
Mrs. Ck P. Hi-mat, 1502 High Street,
Fru!tv«le
Take half as many onions as cucum
bers, slice and sprinkle with salt, let
stand over night. Then drain very dry,
add white mustard seed and cover with
pure elder vinegar. Bottle for winter
UStt.
Sweetbreads and Patty Shells
(French Style)
Lucle (abanot, 1544 Bth Avenue, San
KraueUoo, South.
For one dozen patty shells, skin and
wash one pound of calves' sweetbreads.
Put them In cold water and boll for ten
minutes with a little salt. When boiled,
drain and cut In small pieces.
For the Gravy—Chpp one small
onion and fry in hot lard; add one piece
of garlic and parsley finely chopped
and one dessertspoon of flour. Stir
well al! together. Add some hot broth,
a little at a time while stirring tha
rest. If you have no broth use boll-
Ing water. While the gravy is boiling,
put In the sweetbreads, salt and pep
per, two cloves, a bit of cinnamon and
a piece of thyme. Add one can of
chopped mushrooms, drained. Cook
■lowly for 40 minutes, stirring
often. When cooked and before re
moving from the fire, add one glass of
Madeira or white wine. Let boil five
minutes longer. Remove from fire and
about ten minutes before serving fill
the patty shells and place them in the
oven to keep warm. You will find it
an excellent French dish if properly
cooked.
Cake and Candy
Miss Myrtle Fisher, 2SS San Antonio
avenue, Alameda.
Drill's Food with Whipped Cream
Filling—Part I—Mix one cup ground
chocolate, one-half cup brown sugar,
one-half cup milk and the yolk of one
egg. Beat the Ingredients thoroughly
and then place on the stove until the
mixture comes to a boil, stirring con
stantly. Set aside to cool.
Part ll—Cream one cup white sugar
and one-half cup butter. Add one-half
cup milk, two well beaten eggs, two
cups sifted flour and one teaspoon yeast
powder. Add part I and part 11, mix
well and flavor with vanilla. Bake in
a moderate oven. When cool, fill with
whipped cream sweetened and flavored
to suit taste.
Walnut Creams—Dissolve one table
spoon of glucose in half cup boiling
water. Mix with two cups granulated
sugar. Boil without stirring until
when put In water a soft ball can be
made. Set aside in the same pan, and
when cool, beat until it is stiff enough
to work with. Make Into balls and
cover with halves of walnuts.
Good Cake Fillings
Beth Sullivan, 2838 Twenty-second
Street; San Francisco
Apple Cream—Grate two large sour
apples; one cup powdered sugar; whites
of two eggs. Whip all together till
•tiff. Flavor with a little lemon juice
and extract of almonds.
Bananaa—Six bananas crushed to a
pulp; boil one cup sugar with three
tablespoons of water until It threads;
stir this Into the bananas, add the stiff
beaten whites of two eggs and beat till
stiff.
Marshmallovr—Two cups sugar, two
tablespoons each of vinegar and water;
boil until it threads. Stir Into this th«
whites of two stiff beaten eggs and
one-quarter of a pound of marshmal
lows.
Mocha —One cup powdered sugar
creamed with small slice of butter;
yolk of two eggs, two tablespoons
strong black coffee.
Caramel—Two cups powdered sugar,
half cup milk, one oup chocolate, but
ter size of a walnut; holl 20 minutes;
beat to the consistency of cream.
Nut —801 l two cups sugar with six
tablespoons water until It threads; addf
slowly to the stiff beaten whites of
two eggs; add one cup chocolate and
one cup chopped walnuts.
A Famous Old English Marma
lade
Mra. I. N. Miller, Xordhoff
To four oranges take two lemons and
two quarts of water. Cut one lemon
in slices like oranges, and grate the
other, using grated rind and Juice.
Mix water with fruit, then measure.
Take as much sugar as there are bowls
of fruit and liquid. Boil (with cover
oft so that the acid from the fruit
may evaporate) fruit and water, one
and a half hours, then add sugar. When
it comes to a boll cook 20 minutes lon
ger. Take from flre and pour into
jars or glasses.
For Pink Goods
Mr*. J. J. Wheelork, 8607 Dover Street,
Oakland,
A valuable thing to know in washing
pink goods: Put in a drop or two of
red Ink In the rinsing water and It will
keep Its color all summer.
Roast Breast of Veal, Potato Stuffing
Mrs. I\ Martin, 147 Bellvoe Avenue, Station I,
Mix two cups of hot mashed potato,
one and a fourth cups of stale bread
crumbs, one-third of a cup of butter,
one beaten egg, one teaspoon of sage,
one finely chopped onion, one-fourth of
a cup of salt pork minced as fine as
possible, and salt and pepper to taste.
Stuff the roast of veal and sew the
pocket up. Lay two slices of medium
fat bacon over the top and tie In place
till the roast Is done. This will flavor
the veal, but must not be sent to the
table. Make a nice brown gravy and
aerve.
one plat of
The San Francisco Sunday Call
OUR FRENCH CIRCLE
DIX-XEUVIEME LECON DE FRANCAIS
(Nineteenth Lesson of French.)
LES PARTIES DU CORPS—THE PARTS OF THE BODY
French Pronunciation English
le corps leh cor the bod*
la tete lah tait the head
le visage leh vee-sahzh the face
le front . leh frong the forehead
le nez leh nay the nose
l'oeil (sing, mas.) leuyl the eye
les yeux (plural) lay zyeu the eyes
les oreilles (plural) lay zoh-raiy the ears
le menton leh mahn-tong the chin
la bouche lah boosh the mouth
les levres (fern. plu.) lay lay-vrr the lips
les dents (fern. plu.) lay dahng the teeth
la langue lah lahngh the tongue
le cou leh coo the neck
les enaules (fern. plu.) lay zai-pole the shoulders
la poitrine lah pwah-trecn the chest
la gorge lah gorzh the throat
le bras leh brah the arm
le coeur leh kcur the heart
la main lah mang the hand
les doigts (mas 1 plu.) lay dwah the fingers
les ongles (mas. plu.) lay zongl the nails
les pieds (mas. plu.} lay pec-ay the feet
CONVERSATION
CHEZ LE DOCTEUR
Docteur, je suis malade.
Qu' avez vous, madame?
J'ai mal a la tete.
Ou avez vous mal?
J'ai mal a la gorge,
Avez vous mal a la poitrine?
Non; je n'ai pas mal a la poitrine; mais j'ai mal au coeur.
Je suis tres malade.
Non; vous n'etes pas tres malade.
Vous avez pris froid.
J'ai froid aux pieds.
J'ai froid aux mains.
J'ai mal aux dents; j'irai chez le dentiste.
Ou allez vous?
Je vais chez le dentiste.
Pourquoi?
Parceque j'ai mal aux dentt
Ou allez vous?
Je vais chez le docteur.
Pourquoi?
Parceque je suis malade.
Ou avez vous mal?
J'ai mal au bras.
Quel bras?
Le bras gauche.
Ou allez "vous?
Je vais chez l'oculiste.
Pourquoi?
Parceque j'ai mal aux yeux.
Ou allez vous?
Je vais chez la manicure.
Pourquoi?
Parceque la manicure soigne les mains.
Le docteur soigne les malades.
Le dentiste soigne les dent».
L'oculiste soigne les yeux.
Soignez vous bien, mesdames.
RECAPITULATION
French Pronunciation Engliih
soignez vous' bien suahn-yay voo bee-ang take care of yourself
soigne swahn take care
dentiste dahn-teest dentist
oculiste oc-u-leest oculist
pourquoi? poorkwah why?
parceque pahrrs-keh because
j'ai mal zhay mahl I feel bad, or •omething-4
hurts '
j'ai ma! a la tete zhay mahl ah lah tait I have a headache
j'ai mal au coeur zhay mahl o keur I have a pain in my
heart
j'ai mal aurt dents zhay mahl o dahng T have toothache
j'ai froid zhay frwah I feel cold
dix-neuvieme deez-neu-vee-ame nineteenth
REMARK—The verb "soigner" belongs to the first conjugation. The
pupils are requested to form some sentences with it. Example:
Le docteur a soigne ma mere.
Alice soigne le bebe.
Au revoir, chers lecteurs. SUZANE GODARD.
Royal Fruit Cake
Mrs. C. A. Schlachter, IS4 Lincoln Avenue. Mllwnuktr, Wla.
This receipt is for seven loaves.
Two and three-fourths pounds butter,
three pounds granulated sugar: three
and three-fourths pounds flour (sifted):
fifteen eggs well beaten; one and a half
cups syrup; three tablespoons of cinna
mon; two teaspoons of cloves; one
teaspoon of cardamom: half a teaspoon
of mace; one teaspoon of nutmeg; one
teaspoon salt; one orange, grated;
bread crumbs with one-half pint "f
sifted flour. Add four ounces of al
monds blanched and pounded with a
tablespoon of lemon Juice, one pint of
peaches chopped, the beaten yolks of
three eggs and a pinch of salt. Beat
until smooth, then beat the whites
of the eggs and fold them In. Steam
two hours in a buttered pudding mold.
Serve with the following sauce: Pare
and mash through a sieve enough
peaches to make about » pint of pulp.
Add a tablespoon of butter and a cup
of sugar. Put in a double boiler, and
when It gets hot flavor with, almond
extract and sorvt*
two lemons, grated; three-fourths of *
pound of citron chopped fine; one cup
of walnuts chopped fine; one cup of
pecans chopped fine; one cup of hick
ory nuts chopped fine, half a cup of
almonds chopped fine; one pound of
cleaned curants. three pounds of seed
less raisins; eight pounds of layer rai
sins chopped fine; one cup of sour milk
or cream; two and a half teaspoons of
ealaratus; half a cup of brandy; on*
and a half teaspoons of vanilla extract.
Mix thoroughly and bake In deep loaf
tins two and a half hours In a mod
erate oven. When cake is cool wrap
in wax paper and place In tin cana and
cover tightly. This cake will keep
moist for years.
More Desserts
Sir*. ( harlm I'lnnrv, 2154 Ward Street,
' Berkeley
Potato —One cup butter
creamed with two cups of sugar, one
cup mashed potato, one cup milk, four
eggs beaten separately, .three cup» of
flour, six tablespoons grated chocolate,
one teaspoon of - cinnamon, cloves and
nutmeg mixed, two teaspoons baking'
powder, one teaspoon vanilla, on© cup"
chopped walnuts, one cup chopped rai
sins. Bake In Blow oven.
Chocolate Pudding — Three ergs,
b*atcn separately; one cup sugar, on*
cup flour, three tablespoons sweet milk,
one teaspoon baking powder; three
tablespoons melted chocolate. Put in
cups and steam one-half hour. To b«
eaten hot with cream.
Prune Whip—Whites of five eggs,
well beaten: one cup granulated sugar,
one cup of chopped prunes (prunes
must be first cooked and cooled), on«
cup chopped nuts. Bake slowJy in
buttered dish.
Cream of Tomato Soup
Mr«. Charles Volquards, 447 Jersey
Street, San Franclaaa J
One quart milk, one can tomatoes of
one pint stewed. fresh tomatoes, \ two
tablespoons butter, one bay leaf, sprig:
of parsley, a little mace, one teaspoon
sugar, , quarter teaspoon baking:
soda, two tablespoons flour., Put iud
tomatoes on to stew with the bay leaf,
parsley and mace; let them stew 15
minutes. Put the milk on to boll In a
double boiler. Rub; butter and flour
together; add the milk when boiling
and; stir constantly until It thickens.
Now press the tomatoes S through a
sieve, and if ready to us* the soup add
the sugar: and soda to the tomatoes
and then the boiling milk. Stir and
serve '■ at : once. '• It must not go on the
fire after mixing the milk with th«
tomatoes, or It will curdle. If you are
not ready, let them stand on the .fir*
separately and mix them when wanted.
Salmon Sandwiches
Mrs. C. E. Henderson, box 15, Vlaa, C«L
One can salmon (remove bone»),.
two tablespoons crisp pickles, thrs»
hard boiled eggs. Chop all and add on»
teaspoon mustard and one teaspoon
lemon juice; add one tablespoon melted
butter, one tablespoon vinegar. Mix ail
and-spread oa nlctt whit* bread.