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California Women Who Cook
Tito® UmU Will Mp fe® MA® Work m .'y» ffifcstei a- Are*' Prizes for Recipes and Ideas Now is the time for the California cooks to come to the front. Trie Sunday Call is devoting this page to the realm of culinary art, and. to publishing hereon the very best recipes it can find. Now, it wants you to contribute your share. If you have derived any benefit from the recipes and ideas published from tame to time on this page, reciprocate. Send in some ideas of your own, and see how they look in print. You probably have recipes _of your own inven tion. Give some one else the benefit of your superior knowledge. Tell the women readers of The Call your favorite recipe. Let them try it. If you think of an idea that has proved a help to you in your work, give some one else the chance to profit by it. For the best recipe and ideas appearing on this page, prizes will be awarded each Sunday. Submit as many as you like, and be sure to write on one side of the paper only. Address Housekeeper, The Call, San Francisco. And send in your contributions at once. / .--■-,- ! AWARDED A SILVER OLIVE SPOON | Sandwich Hints Mrs. I in! Flornln, 911] lUllegrnss Avenue, Berkeley, ' .nereis an Economical Idea—Do house keepers realize how many helps toward salads, sandwiches, etc., can be grown In the backyard or even In- a window box? Nasturtiums and mint both grow very easily, and so do artichokes. if you have a little extra room. One artichoke plant will give enough arti choke for a dish every week during tho bearing season. A bunch of water cress can be grown under any faucet. If you give it a drink each time you turn the faucet. Onions, lettuce and little French carrots can bo grown with ease in a small space, and thus furnish the ingredients for salad, sauce or soup flavoring nt any moment. Parsley will grow anywhere, and almost without care. ■ " Mint Sandwiches (delicious) Make a stiff maytmaise dressing with the yolk of one egg, a little lemon Juice, olive oil. half a teaspoonful of dry mustard, a teaspoonful of sugar, a pinch of .salt. When stiff, stir In two tablespoons of mint, chopped fine, and spread on thin slices of white bread. Or spread the bread with the mayonnaise and lay mint leaves between. '«.";; Nasturtium Sandwiches—Mix a little lemon juice or vinegar and a seasoning of black pepper with butter. It should be sharp and tart. Spread thin slices of white bread rather thickly, and place nasturtium leaves between the slices. | AWARDED A SILVER MARMALADE LADLE I * ' i I—— — i . Salads and Salad Dressings A. C. Jochmus, 118 Eighteenth Street, Pacific Grove. Special Mayonnaise—-Yolks of two eggs, two cups olive oil, one teaspoon ■alt, three teaspoons mustard, half a cup lemon Juice. Directions—Beat the yolks to a cream, add the oil a little at a time until one cup has been used; then add the salt and mustard; also a little cay enne pepper. It will be noticed after the adding of the salt, dressing starts to thicken very rapidly. Add a little Five Ways of Serving Lift Ov?r Cold Msats Mrs. F. Hews, SOS Eddy Street, San Francisco. Beef Saute—Cut up cold roast of any kind In small pieces, as much as is needed for a stew. Put butter' In a pan and brown a large onion cut up fine; add meat and let It brown quickly; then add a tablespoon of cornmeal; keep stirring and turning and add water to cover; also add one or two carrots, cut small; cook about two hours, then add -a cup of fresh milk. Care must be taken to stir it often, as the cornmeal makes It thick; also a nice, rich gravy. Baked Meat Cake— one cup of cold meat and a little ham, one cup of bread crumbs, one beaten egg, salt and pepper to taste; add little dabs of butter. Moisten with one cup of gravy and water, or soup stock. Bake one hour. Meat Pie Cut up cold meat and brown it with butter and onion; add water, potatoes cut small and what ever vegetables you happen to have. Put the stew in a deep dish and cover with a deep layer of seasoned mashed potatoes. Spread a little soft butter over the potatoes and bake half an hour. Macaroni Pie — 801 l one pound of Good Coffee B. Flnlay, 1-433 High Street, Alameda If you have a metal coffee pot be sure that it Is absolutely clean, for the absorbing qualities of coffee are so great that it will be affected by any foreign or stale matter with which it comes In contact. China or earthen pots are best to use, for they are easily cleaned. The best coffee can not be expected If you buy coffee already ground. Ad just your coffee grinder to make a fine powder. One ounce of fine coffee will make a beverage three times as strong as coarse ground. Cafe nolr Is made by dripping. Bach half pint of water re quires a heaping tablespoon of Coffee ground to a powder. This Is placed In a thick flannel cloth and laid on a strain er.. The boiling water (must be boiling) Is then poured over it and allowed to percolate into the pot. This should be served immediately. Rolled coffee Is made by pouring p. sufficient quantity finely ground Into the pot, then pour in your boiling water. This Is allowed to boll and then taken from the fire, while the beaten white of an egg and the shell are placed In the pot. Place on the fire again and allow to boll one minute, remove and allow to stand a few minutes, then serve. . Strawberry Preserves Mrs. J. It. Lawrle, 108S Fulton Street, :"/-*, San Francisco Take two drawers of strawberries when In their prime; hull them very carefully over night; do not wash; the two drawers should make about three pounds; take three agate saucepans, put one pound of berries In each; cover each pound of berries with one pound of cane sugar. In the morning when ready to cook, shake well so that the Juice will cover the fruit, cook fast for 20 minutes after it begins to boll, put ting an asbestos plate under each saucepan to prevent burning. Skim well, shake and very carefully raise the berries with a spoon, If Inclined to stick; you will then hay • whole berries surrounded with; clear, beautiful Jelly ' fit for a king to eat. Pour into .warmed Jelly glasses and cavsr In any. manner preferred. If possible, cut the bread In the shape of a nasturtium leaf. Garnish plate with nasturtium blossoms. I.educe or Cress Sandwiches . simply by spreading white bread with mayonnaise (plain) and laying a bit of cress or lettuce between the slices. They should not stand. Artichokes— Artichokes are nice boiled, eaten hot with melted butter, or cold with mayonnaise dressing. If you have them In plenty, a nice (and very expensive. if you bought the ingredi ents) salad Is made by serving simply the hearts, with mayonnaise dressing. The hearts, mashed while warm, mixed' with vinegar, salt, red pepper and a little butter, make a nice filling for sandwiches, with either mayonnaise or butter. Pimento SandwichesA tin of plmen toes and four 5 cent cream cheeses will make filling for a big platter of sand wichesenough for a large number of people. Cream the cheese with a little butter, and add the peppers chopped fine, or, if you are willing to take the trouble, lay them in strips across the sandwiches, press four slices together and cut crosswise, and you have the pimentoes distributed in small dots, looking very ornamental. You can uso alternating strips of pimento and green pepper, if you like, but the green pep per Is a trifle Indigestible. of the lemon and alternate with the oil until all has been used. Note —To be more certain of success In making these dressings you should set your mixing bowl in a bowl of cracked Ice. American Salad Dressing Yolks of two hard boiled eggs, yolks of three raw eggs, two-thirds cup olive oil, quarter cup melted butter, four table spoons lemon Juice, level teaspoon of cayenne pepper. Directions Mix same as special salad dressing. :•■.',;*; macaroni in salted water about 20 min utes, drain it, and put a layer of maca roni in a deep buttered pan; then add a layer of minced cold meat," season ing, chopped onion and some tomato Juice mixed with some gravy. Add the remaining macaroni, pour over this a cup of milk, some grated cheese and bread crumbs. Bake half an hour and serve hot. Tomato Hot Pie—Put In a pan one can of tomatoes, one pound of meat cut small and one cup of bread crumbs, cook on top of stove 15 minutes. Then turn into a deep dish and bake half an hour. Send to table in dish it Is baked In. To be eaten with potatoes. Beef —Roll out biscuit dough thin, cover with hamburger steak mixed with salt, pepper and chopped onion; roll like a Jelly cuke and bake an hour and a half. Serve with brown gravy. Brown Gravy Melt a tablespoon of butter, add two tablespoons of flour, keep stirring till a golden brown, add a cup of hot water poured In slowly; add salt and pepper and let cook till smooth. This gravy can be used for most any kind'of meat Very nice for steak and chops. Surprise and Molasses Cakes Mrs. M. J. Hulght, 2431 Haste Street, Berkeley Snrprtse Cake— a molasses cake In a square tin, adding two teaspoons of breakfast cocoa with the spices to darken it. When baked and cold cut long strips of the cake into diamonds, crescents or thin slices. Prepare a white cake, using one cup of sugar, half a cup of butter, the whites of three eggs beaten stiff, one teaspoon of vanilla, two teaspoons of baking pow der and two and a half cups of flour. Beat until smooth and place a layer In a deep tin. Lay the dark strips in po sition across the tin, fill in around them with the white hatter. Bake in a moderate oven. Ice the top. If well done, it is a beautiful cake when cut. Molasses t'nke—One teacup of mo lasses, half teacup of sour milk, one egg, a piece of butter size of an egg, one teaspoon of ginger, one teaspoon of soda, a little salt, two cups of flour (good measure). Put all. together, beat hard and bake in square tin. Asparagus Omelet P. Landeher, 2322 Devlsndero Street, San Francisco One dozen asparagus, four eggs, salt, pepper, two tablespoons milk, small piece of butter. 801 l asparagus and cut tender parts In very small pieces; beat the eggs very 4 llgh iy , add the milk, salt, pepperf place the butter In skillet. When hot, beat the asparagus through the eggs and throw In pan. When a light brown, roll over and serve hot. Salad Mrs. J. F. Clausen, Dos Palos, Col' Dressing for Cold Slow—One egg one cup sugar, salt and mustard to suit taste; small lump butter, vinegar to cover cabbage. Put on stove," stirring all the time to prevent burning, until It -bolls a moment, then pour over chopped cabbage. If vinegar is too strong dilute with water. . i : Salmon < Salad—Half can of salmon two hard boiled eggs chopped; a little chopped onion; a few cold boiled pota toes. Stir In mayonnaise dressing. Something the Men Will Like Mrs. Kathcrlnc Leonard, 532 W. Quarts Street, Butte, Mont. Welsh RarebitTo make a Welsh rarebit for a party of four, grate a pound of rich American cheese/put into a porcelain lined saucepan, or, better still, a chafing dish, a piece of butter as large as a walnut; as It melts stir It with a wooden apoon to grease the bottom of the dish, then add the grated cheese; as the cheese melts stir it, and add a tablespoon of old American or Imported ale. It will now begin to stick to the dish; to prevent. this stir it. and gradually add spoons of ale until the mixture is smooth and velvety in ap pearance. Stir Into the cheese a v table spoon of paprika; mix well, and when of a creamy consistency put spoonfuls of It on hot dry toast; sizzling hot plates are absolutely necessary : for serving. The amount of ale required varies according to the quality of the cheese,: but about a gill and a half Is sufficient. This recipe I have tried Delicious Egg Recipes Mrs. T. Fleming, 075 Linden Avenue, San Francisco Eggs and Carrots— hard boiled eggs; let cool and slice; two bunches of carrots boiled tender; cut in small quarters. Make a sauce of one and a half cups of milk, one tablespoon of butter, one and a half cups of flour; rub butter and flour together until smooth, heat the milk and add it a little at a time; cook till thick. Tour over carrots; add the eggs and half a cup of sherry. This Is delicious for luncheon. Serve hot. Fugs In Tlmbal Molds—Grease the moulds with butter, then chop parsley very fine, throw a little into each mold and toss it around the sides; drop Into each one raw egg, carefully set the molds In a pan of hot water and let eggs poach. When done run a knife around the edge and turn out on toast. Cut In round shape, set one egg on each piece; make a sauce of one cup of milk, one tablespoon of flour and one tablespoon of butter; heat the milk, rub butter and flour together, and the milk a little at a time; cook till thick, add parsley chopped very fine. Bice, Cheese and Tomatoes— one cup of rice in boiling water with half a teaspoon of salt 25 minutes; one can of tomatoes' strained and slightly thickened with a little flour; season with a little salt and pepper. Pour over the rice and add orle cup of grat ed cheese. Serve on a hot platter with poached eggs on top. Add a little green pepper chopped very fine. Fudge Cake and Frosting Mrs. Mattle Buffbam, Vallejo. One cup sugar, two-thirds cup butter, three eggs, one cup milk, two and a half cups flour, one heaping teaspoon of baking powder, a quarter cup of choco late, a half cup of walnuts broken coarsely. Cream the butter and sugar and add the cup of milk, then stir in lightly the flour In which the baking powder has been sifted; then the choco late, which has been dissolved by plac ing in a cup and setting In hot water. Add the nuts and lastly the eggs, which should be beaten, whites and yolks separately. Fudge Frosting One and a j half ta blespoons of butter, half a cup of pow dered chocolate, one and a quarter cups of sugar, a few grains of salt, a quarter cup of milk, half a teaspoon of vanilla and half a cup of walnuts broken. Melt butter, add chocolate, sugar, salt and milk. Heat to boiling point and boll eight minutes. Remove from fire and beat until creamy. Add vanilla ; and nuts; pour over cake to depth of a quar ter Inch. . ; English Plum Pudding Miss J. Glusto, R27 Birch Avenue, San One; and a half cups suet, one cup seeded raisins, one cup currants, one cup sultana raisins, one cup chopped raisins, one cup apples, one cup brandy, one cup brown sugar, rind and Juice of two lemons. Beat eggs and sugar to gether in ; large bowls. • Then add the finely chopped ; suet and r brandy. Caramel > Sauce Half cup sugar," half cup water, > two tablespoons butter,' two tablespoons:flour :or cornstarch. ' Put sugar in small pot and cook until It melts and changes "to a bright brown color; add water and stir until sugar is melted.. Put the butter in and then one teaspoon vanilla. . .Apple Pudding Mrs, M. Schartzcr, 2022 Howard Street, San Francisco; Six apples, chopped, a "quart of bread crumbs. Put a thick * layer of;apples, well sprinkled with sugar and cinna mon; then;a layer of bread crumbs, and then apples ; and bread . crumbs,' until -'- the pan is full. On ",; top 'of the crumbs a large piece of butter, ; cut In '.small pieces. Eat with sugar and cream, or a'boiled" sauce. and given to my friends, and It Is a splendid success. Strawberry Shortcake—This Is the season when we all are trying our best to make good strawberry shortcake. The following is to be depended upon, and is sure to please your husband. Into a pint of flour sifted with a heap ing teaspoon of baking powder, rub an even tablespoon of butter; stir in milk enough for a very soft dough, about' half a pint; it Is to be quickly handled without rolling. Flatten It out with the hands about three-quarters of an inch thick; it will be double that height when baked the required time, which will be 18 minutes. Take from the oven and cut It In squares with a hot knife to prevent heaviness, or tear each sec tion apart with the fingers. Butter the split sides and over them spread fresh berries whole and dredged with sugar or crushed and sweetened; pile one sec tion on its other half and put on more strawberries, and serve with cream if possible. This Is a delicious shortcake. Chicken a la Maryland Mrs. M. Vlckers, 1130 Ellis Street, San Select a young roasting chicken and prepare as for fricassee. Dip in beaten egg. then In flour, season with pepper salt, marjoram, thyme, and fry In half cup butter or nice drippings, until golden brown; then add a largo cup of boiling water, cover closely and put on the back of the stove to simmer until tender. Put an Iron or weight on the cover to press it down. While the chicken is cooking make corn pones to be served with it, as follows: A batter of one egg, one cup milk, one tablespoon sugar and flour and add to this half can of corn. Make this into little cakes and fry, to be served wtlh the chicken. Put chicken on a hot platter and make gravy by adding a large table spoon of flour* to the butter or drippings left in the frying pan. Rub flour with spoon until dissolved and add gradually a pint of milk. Let it boll until -thick, and then pour it - over the chicken. Garnish with fried slices of bacon, sprigs of parsley. thicken n la Francnise—Get a fine, fat, yellow chicken; cut up as for a fricassee. Pour a large cup of olive oil Into the pot, then add a whole onion, sliced; when this is a golden brown, put In the chicken. Add salt and pep per to taste, and the whole of a grated nutmeg. When the chicken Is browned nicely, add a little water and let It cook slowly on the back of the stove, until tender. About half an hour be fore serving, add a glass of sherry. The Celebrated New Orleans Gumbo (Fille) Mrs. i Charles Jergenaen, 398 Moss Aye- nue, Oakland One boiled crab, cold; one chicken, one pint picked shrimps; six green peppers, six large, fresh tomatoes, six medium sized onions,: a small bunch parsley (chopped ' fine), 100 California oysters or 25 eastern ones, one breast young veal cut In small squares, one slice of ham, cut the same; pepper and salt to taste. To cook this put % pound • good marrow "fat or a cup good sweet oil and allow It to get very hot; put In the small squares of ham and fry; when this la brown throw In the veal, next the chicken, each In turn to be fried , brown; next the onions, the pep per and tomatoes, and the mass stirred until all Is brown. Then pour two quarts of water over all,; cover closely and simmer two hours. Then add shrimps and oysters, with their liquor; then add the fille. a tablespoon at a time, until the gravy ; of the gumbo is reduced to a glutinous consistency. To be served with boiled rice. Hints for the Cook Lady When frying doughnuts have a pan of,, boiling water and quickly plunge them In and out :of; the*hot water 'as you take them out of the grease. They will,not have that greasy appearance and taste that doughnuts usually have and you will be surprised when tho water gets cold at the * amount of grease on top of It. A cup of grated cocoanut or finely chopped nuts may be used instead of butter In making cake. v To keep beef fresh In hot weather put | the meat,' after removing bones, in an airtight Jar and set , where It is cool. By tying a string 1 around the Jar It can be lowered In the well or cistern. I have kept steak In this way for a week through the hottest •of weather. Scalloped Eggs Miss Joale Garratt, 1135 A Street, San Diego Take one dozen or more of hard boiled .. eggs. Peel and slice. Butter ; pudding dish; ; put in layer of cracker crumbs with pieces of butter, then layer of eggs. Season ; with pepper and salt and sweet cream. Repeat until dish la ; • full,; with i layer Jof i cracker crumbs on top with butter. Arizona Bread Miss O. C. Stevens, 172.8 Pierce Street, V San Francisco In the afternoon soak two yeast cakes in one cup of luke warm water; scald half a cup of compressed hops In a pan large enough for the hops to expand. In the evening take one quart of potato water from your boiled po tatoes; when cool or luke warm add yeast cakes, strain the brewed hops through a cloth, add the tea to potato water and yeast cakes; If this does not make a liquid of two quarts add some more luke .warm water to make two quarts. Sift enough flour in to make a thin batter, a trifle thinner than hot cake batter. " Cover with a cloth and place near the stove over night. Early In the morning add half a cup of sugar and two tablespoons of salt, then stir In enough flour to take up all the mois ture. Set away near the stove and when well raised add one and a half cups of lard. Sift in more flour, then turn out on the bread board and knead well | with the palm of the hand for 15 minutes. (If you get tired rest five minutes.) The kneading of the bread is the most important part. Cover the bread with a cloth, from half, hour to an hour, according to the temperature. This should make six good sized loaves. "When molded grease with some melted lard. Set near the stove to raise; when raised to double size, or even with the top of pan, bake in a moderate oven 45 minutes. Cut or increase the sponge as you wish, according to your desired amount. Orange or Lemon Marmalade Mrs. X. S. de Turk. 430 Duboce Avenue, San Francisco - ■ ■ Put the skins of the oranges or lem ons, as the case may. be, Into strong brine and let stand for three or four days, If the quantity Is all prepared at one time. If the skins are collected from day to day, they can be allowed to stand a week or 10 days. After ; this,' take from brine, wash and cover with fresh, cold water, and let stand for 24 hours longer. Drain, cut (with scissors) . into thin, narrow strips; then weigh, and for each pound allow one of sugar and one -whole orange or lemon. Cover the shredded skins with cold water and cook slowly until they can be pierced with a straw. Then drain again. Peel the orange or lemon, chop the pulp fine and with Its Juice add to the skins. Make a sirup by adding one cup of cold water to each pound of sugar, boiling' ; until clear. Now throw in the peel, pulp and juice and cook all together slowly until the consistency of jam. An easy way to make a most de licious preserve. Makes a nice .filling for a layer cake. Household Hints Mrs. F. West, 131 Wool Street, San Francisco . i—Always make kitchen aprons with a full ruffle at the, bottom, then when I the apron Is stiffly starched the ruffle will stand out and " protect the bottom • of the dress. ." '" -: 2—lf aprons are not gored,; but fulled into the band, they will wear twice as long, and then when they do begin to show signs of growing thin right In front they may be reversed and the top put to the bottom, and the usefulness i of the garment will be prolonged for a great many washings. 3—To save time when making bis cuits and when you are In a hurry, use less shortening ; and a,little less flour and bake In gem tins Instead of getting out the rolling pin and board., ; The peelings of potatoes will clean the black from;the Inside of the stove If burned In a good fire. Two Dainty Desserts Miss . Anna Vargas, Sunnyslde, Cat, Box 51 7 4 Custard Frappe— well together j*. the yolk of one egg, one teaspoon of ' flour and * four of;;; powdered sugar;? place one cup each of milk and coffee In a double boiler. When this reaches f the „ boiling .point, i pour It slowly into f the .mixture; of!egg and sugar, then return to the boiler and cook 15 mm- ; utes, stirring well. When cool pour into punch glasses and place on the ice to chill; serve with a ; portion of whipped cream on top; of each glass. - Mock Cherry Pie—Chop together one cup of cranberries and one-half cup of ■/ seeded ... raisins; add one A teaspoon >• of i vinegar, one heaping teaspoon of flour, one cup of boiling water, three fourths of a cup of sugar and a pinch of salt. Bake with" two crusts. More sugar may be added if the pie is liked . sweeter. 3-, Vinegar Pie Mrs. Copelnnd, - 433 Thirty-seventh i f»\^o//l'f-.';'^ Street, '-Oakland ; '....-.'. FillingYolks of three eggs,' one • whole egg, ; butter ; half j the size ;of an egg, one . tablespoon \ vinegar, three ' fourths J tablespoon vanilla, ; one cup of sugar. Mix well and bake >In shells. Beat the whites of eggs to a-stiff froth, add J three > tablespoons ;of sugar i and I a «pinch? of.! salt. Spread over pie '.' and place In oven ;until la* delicate brown. Rabbit Stew, French Style Mr*. C Muller, Willows Cut up rabbit,-wash and put In Jar; now put on the following spices: Salt and pepper, a pinch of cayenne, two whole chili peppers, eight or ten whole peppers, the same amount of cloves and allspice, three or four laurel leaves; then a finely cut onion; three or four cloves of garlic cut fine and about two or three slices of lemon. Then cover with good claret wine. Set away in cool place for two days. Half an hour before cooking take out all the pieces; put In a strainer and let strain. Now put on a frying pan in which you have placed a good sized piece of butter or half butter and half lard; let get smoking hot, then put in your Three Good Recipes C. Jochmus, 118 Eighteenth Street, Pacific Grove. Sehenken Noodles ßeat one egg slightly, add a quarter teaspoon salt, the same quantity of baking powder, one tablespoon cold-water and flour sufficient to make a stiff dough. Mark and knead until elastic, roll to the thin ness of a sheet of paper, dredge thickly with flour, roll up and out from the end In thin slices, shake In lengths and drop into boiling water for eight min utes" cooking. Drain and place on a buttered pudding mold. Beat two eggs and one cup of milk, one cup of finely chopped cooked ham and one tablespoon parsley. ; Turn over the noodles, lifting them with a fork. Set In a moderate oven until the custard Is cooked. Hominy Muffins Mash fine with a Many Good Things Mrs. C. D. Collett, 1908 Mission Street, . San Francisco -f. Crullers— cup sugar, two eggs, one tablespoon, butter, -one cup milk, two teaspoons baking powder, flour to roll. Date Cake — a third ; cup butter, one and a half cups brown sugar, one cup milk, two eggs, cup and three quarters flour, two teaspoons baking powder, half teaspoon each of cinna mon and nutmeg, half pound dates (stoned and cut In pieces). Beat two minutes. Raisin Pie Equal amount of raisins and currants ; stewed with small quan tity of sugar and thickened with a lit tle cornstarch makes a delicious filling for pies. Vinegar —Two cups sugar, two tablespoons vinegar, one tablespoon butter, two tablespoons flour. Put the sugar, flour and butter In saucepan and stir, add vinegar and boil. Set off to cool, so it will not cook the eggs. Beat three eggs and stir in. Filling for All Layer Cakes—One cup sugar, five tablespoons water. 801 l un til dear, then stir It Into the beaten white of one egg. Quickly add half cup of seeded raisins chopped fine. Lemon Filling—Mix together one cup sugar, two and a half tablespoons flour, one egg, one teaspoon butter and the grated rind and.Juice of two lemons. Cook, stirring constantly, until the boil ing point is reached. Fritters Mra. F. West, 131 Wool Street, San " Francisco -1 ■ Banana Fritters—Two eggs, one ta blespoon i melted ■ butter, one cup flour, half cup cold water, one teaspoon sugar and a pinch of salt. This batter should be Just stiff enough to hold Its shape. Sprinkle the peeled fruit with lemon Juice, cut Into quarters lengthwise, dip In the batter and fry at once In very hot fat , Corn Fritters—Two eggs, yolks; two eggs, whites; one tablespoon milk, half cup flour,' half teaspoon salt, a pinch of pepper, one tablespoon : melted butter and half can of corn. Beat the yolks of the eggs, add the flour, 1 milk, butter, corn and seasoning and.lastly the stiff beaten whites. Drop by tablespoon on a well buttered griddle. Egg Fritters— Dip the eggs already poached, In a seasoned batter and fry for one minute in deep fat. The outside will be crisp and : the inside soft Or dip the eggs in crumbs or Inclose In a crust. of mashed potatoes, and fry or saute in a little fat Roast Beef With Potatoes Mra. Nora Bussear, Box 85 Elgin, Ore. Secure a nice round roast, place in a roaster; salt, pepper, dredge with flour cover about two-thirds with water and roast until almost ? tender. Pare a"d halve one '. quart nice .- potatoes/ place around meat In roaster and bake an other hour and lone' if ? potatoes are not cooked through; keep plenty of ; water to ; prevent burning. .: Serve on large ; platter, meat sln" center, sur rounded ;by -potatoes; 4 Thicken the stock 'In pan .with; flour rubbed smooth iin m Ik;; pour over : meat: and potatoes. Garnish with a; few leaves of parsley Or KcLlG a "" The San Francisco Sunday Call rabbit and let fry on both sides. Then throw all In a stew pan and keep on frying until all la fried. Take your frying pan and put In more butter and lard, then take a heaping wooden la dle of flour and brown it nicely; put in a fine cut onion; when pretty nearly brown, cook a few minutes longer. Then take the wine and spices, with the onions and garlic the rabbit was soaked in, and make the gravy; use all that has drained from the strainer; if not enough add a little water; then pour over the rabbit in the stew pan, and let stand an hour and a half, or until tender. When done, pour on a hot platter. Be liberal with grease, aa it 1* required to make stew good, fork one cup of cold hominy left from yesterday's breakfast, add one cup ql'Jffe cornmeal, one saltspoon of salt, two-'** teaspoons of sugar, one tear--;-, on of baking powder, two teaspoons melt ed butter, one egg and cup of milk. Beat hard for three minutes, pour into buttered gem pans and bake in a hot oven for 15 minutes. Peanut Butter Dainty— cream cheese In circular rings about a quar ter Inch thick, place on Individual small plates. Spread one teaspoon of fresh peanut butter In circular shape on top of cheese ring. Garnish In center with single crystallized cherry. Serve with dainty nut sandwich at luncheon or as side relish at any regular meal. For the Maker of Pickles Mm. F. West, 131 Wool Street, San Francisco _ There are some things that it Is well to know in making pickles. Never use a brass kettle; porcelain is best. The reason brass should never be ,used Is because the brass coming in contact with vinegar produces verdigris, which is an active poison. Iron, too, is to be avoided, as it dis colors the pickles. Use a wooden spoon; the ac d of the vinegar acts on metal of all kinds. , -.;.- . Choose carefully the vinegar, have It or the . St ' and do not put pickles away in earthenware Jars for the same reason; use glass or stone. See, too, that the pickles are always covered with vinegar. If there is any reason to think they are not keeping properly boll them over again In fresh vinegar and spices. A very little alum is excellent to counteract the salt taste, besides, It keeps them firm. Be careful to boll the vinegar and spices but a few minutes. Much boil ing lessens their strength. , To Insure catsup against mold or ferment, pour a teaspoon of olive oil into each bottle before sealing. . A piece of horseradish put into a Jar of pickles will keep the vinegar from losing its strength, and the pickles will keep sound much longer. Devil Cake With Marshmallow Filling Mrs. C. M. Long, B» River Street, Santa Cms Custard Part—One cup of grated chocolate, one cup brown sugar, half cup sweet milk, yolk of one egg, one teaspoon vanilla; stir all together in granite saucepan, cook slowly and set away to cool. Cake Part— cup brown sugar two cups flour, half cup butter, half cup sweet milk and two eggs. Cream but ter, sugar and yolks of eggs; add milk, sifted flour and whites of eggs beaten stiff. Beat together and then stir in custard, lastly adding a teaspoon of soda In a very little warm water. Bake In jelly tins. - Filling— cups white sugar, 10 tablespoons hot water, one-fourth tea spoon cream of tartar. 801 l until thick like candy Put In 32 marshmallows, boll up again, then stir In beaten whites of three eggs. When filling Is almost cool stir In cup of chopped walnuts. Beat until cool and spread between layers an Inch thick. This is de licious and will keep indefinitely. Stuffed Baked Tomatoes Mrs.. P. J. Olson, 2ST South Eighth Street, San Jose. Take four common size tomatoes (se lect smooth ripe ones), wash and cut off stem end to , leave an opening two inches across and with a dessert spoon take out all the inside except the meat next to rind. To this add two eggs! one chopped onion, a little chopped cel ery or parsley, pepper and a liberal sup ££« .salt and butter; cut .'ln email-' fnl tn^ p Wf U and fIU tom«toes heap-> nM V PU '?'' Bmall p,ece of butter on top of each tomato and put in a pie ?s leeft° r a shallow basi"- " Put what filling is left around each one. Bake half an ' hour or until a nice, light brown. Serve £««.» tomatoes are very juicy a few bread crumbs will improve the Ailing.