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The San Francisco call. [volume] (San Francisco [Calif.]) 1895-1913, July 23, 1911, Image 14

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California Women Who Cook
These Hints Will Help to Make Work in the Kitche an Art
Prizes for Recipes and Ideas
Who said "Cooking is a lost art?"
Evidently he has never , tried the recipes on the housekeeper's page of
the Sunday Call. California women are noted for their cookery and the
columns of this page are profiting weekly by the fruits of their experiences
in the realm of culinary art. The price of a good cook may not be above
rubies, but rubies couldn't buy her from the head of the house.
Each cook has her own distinctive touch; she has her own little set of
rules, and she cooks like no one else. Her tomatoes au gratin, for instance,
ire entirely different from the next person's and she even boils potatoes in
a way individually her own. Write in arid tell us how you cook your favorite
dishes. Give others the chance to profit by your observations and help fill
the household page with good recipes.
For the two best recipes received each week two prizes of silverware will
be awarded. Why don't you try for one? You have just as good a' chance
as some one else to be successful. Sit right down today and write out your
very best recipe and mail it to The Housekeeper, The Call, San Francisco.
Don't delay. Every minute counts, and you may win a prize.
! AWARDED A SILVER PICKLE FORK
Frsnch Dishss
Mr*. A.', "West, 131 "Wool Street, San Francisco
Roast Beef Marseillaise — the
ribs of a two rib roast removed
and roast dressed up to retain
the Juices. Many persons prefer the
bones left on, and while it is harder
to cut this way, it makes a Juicier bite.
Put half a cup of olive oil Into a pan
and heat It. Then add the meat, well
salted and peppered, cooking either
rare or well done as preferred. The
French'way Is well done, but that goes
according to taste.
Make a sauce as follows: Mince three
onions and color In oil. simmering until
tender. When slightly brown add two
* tablespoons of vinegar, a teaspoon of
mustard, salt and pepper and a half
pint of well flavored stock of bouillon.
Boil for three minutes and pour over
the roast, serving in a deep platter.
Beef ii In Mode — _ Juicy piece of
top sirloin cut for this purpose and
have it larded with salt pork. Brown
in an Iron pot, using butter and bacon
mixed. When the meat Is brown add
a soup bouquet, two cloves of garlic
and a large onion, whole; adding also
a calf's foot, split In several pieces.
This makes the gravy gelatinous. Add
enough water to cover, then set on the
back of the stove, simmering at the
boiling point, but do not allow to
bubble, as that extracts all the Juice
J AWARDED A .SILVER TOMATO SERVER
An Epicurean Brsakfast
Mrs. Fred "Whitney, 2048 Polk Street, San Franelaco, Cal.
The evening before, cut and take out
seeds of muskmelon, sprinkle with salt
and thickly with' paprika; put halves
together and set in icebox over night
Cut In halves good firm tomatoes with
a sharp pointed knife, prod the toma
toes all over, being careful not to cut
skins, melt butter—a teaspoonful to
each tomato a little garlic cut
fine, salt, and make hot with tabasco;
then strain this and pour into the to
matoes; put these also In icebox over
night. Get as many thick French lamb
chops as needed, flatten them out
slightly and dip each Into a mixture
made of one-half cup of olive oil and
one tablespoon of vinegar; put chops
on plate, cover with another plate and
set In Icebox until morning. Next
morning peel two bananas, cut each In
two and let them remain In two well
beaten eggs—a teaspoon of lemon Juice
— a little salt and a few drops of tabas
co, while you are putting -chops in a
wire broiler. I use the old fashioned
kind, made very short with long handle,
put them under flame in broiler oven,
having flame hot enough to sear each
Thr?? R?cip?s t Tri?d and PrQvsd
Mr*. G. 11. Ford, 106 South Priest Street, San Jose
Almond Cut*—To three well beaten
eggs add a cup and a half of sugar and
beat several minutes. ; Stir In care
fully one tablespoon of honey, one cup
of blanched almonds, one teaspoon of
mixed spices, one cup of grated choco
late melted, one teaspoon . vanilla ex
tract 2 cups of flour sifted and one
heaped teaspoon of baking powder.
Roll the dough into sheet about one
inch in thickness and bake in shallow
tin.
Cherry and Loganberry Preserves
Press juice from four quarts, or two
trays, of loganberries which have been
crushed and heated. Boil Juice one
half hour. Stone five pounds of black
cherries and add to loganberry juice.
Lees Work in the Kitchen
Mia* Helen Mmm», 1341 Weber Street,
Alameda " •
1 think that a great deal , of the
kitchen work which v people think . the
hardest of all can be made the pleas
antest with very little trouble. A great
deal of the drudge work in the kitchen
comes from disorder. By ; a little sys-
I tematic arranging the work can be
I made very much lighter. I have seen a
great many Instances of this. By sys
, tematlc arranging I mean that dishes.
saucepans, groceries, utensils and other
thing- necessary should be kept each
In Its separate place so that the house-'
keeper knows where to lay her hands
on anything she needs. The spices, ex
tracts and cereals should be. kept sep- .
arate! yon the shelves. The dish shelves
must be Just for the.dishes, all sauce
pans being kept in a place Bet aside for
them.
It is very Important that the kitchen
table where the mixing Is done be kept
clear of everything.: All housekeepers
know how things accumulate in a.
kitchen. This should be carefully'
avoided because this more .than any
thing else makes work. As to-dish
washing,'if the dishes are well scraped
and packed up before washing, a great
deal of time and labor. is saved.
To Finish the Dinner
<<,<-,, Cake-—Three eggs beaten
separately, one and one-half cups of
•ugar, half cup of butter, half cup of
"411k. two cups of flour, two teaspoons
-_T baking powder, the Juice and grated
rind of one lemon. : Cream butter and
sugar; add a little at a time the flour,
baking powder, yolks of eggs, lemon
» and ; milk, always beating hard; ; lastly
fold in lightly the beaten whites,/of
eggs. Bake in three layers and put
together with boiled icing and one
grated c c oan t^&&0B$&t&&S&0&S&
Corn / Starch Pudding One pint of
i milk, two heaping tablespoons of corn
starch, three -tablespoons//of--:sugar,
whites of three eggs. Beat the eggs to
a, stiff'froth, dissolve the corn starch'
In a little of ; the cold milk, stir _ the
sugar into the rest of , the milk, heat up
-.- to the boiling point, .then:add the dis
' solved corn starch; stir constantly till .
well 'thickened; 'stir In the beaten
/whites of eggs and let cook a little
' longer., Remove / from - lire ; and : flavor
with' vanilla. Put Into a mold. ■■.• Serve
with cream or custard; made of the
yolks ;of eggs. •/' -*/""■,""
and makes the meat dry and unpalata
ble. It should be soft and full of Juice.
About half an hour before it Is done
add some small carrots. Some persons
add potatoes, but beef a la mode, ac
cording to the French style, has no
potatoes, these being cooked on the
side. It is just as good cold, sliced,
with the gravy Jellied, served on the
platter. The gravy should be strained,
eliminating the onions and any spices
that may be floating loose.
Sweetbread Cutlet* — parboil
and simmer for 20 minutes one pair of
sweetbreads, adding a slice of onion,
one of lemon and a bay leaf, with a
teaspoon. of salt. Drain well and when
cool remove the' skin and membrane
and cut in large slices. Make a sauce
with four tablespoons of butter, six
tablespoons of flour and one cup of
milk, season well with salt, pepper and
lemon Juice. Cool this also and then
put two slices of meat together with
sauce, coating it well. Bread and fry
like croquettes and serve with green
peas or a Creole sauce. - ■ ' ■ '
Creole Sauce —Cut in pieces one small
onion and two or three green peppers
(after removing seeds), and fry slowly
in butter. "When tender add several to
matoes (also cut In pieces) ; and cook
10 minutes longer. Season well and
serve very hot «
side quickly; then turn gas low to
cook slowly, turning chops often. Put
tomatoes in shallow, round pan and
put them also under flame. Now fry
some nice thin slices of bacon crisp;
take them' from frypan and keep
warm. To the bacon grease put two
tablespoons of olive oil, when hot put
in the bananas and keep turning them
until they are browned all over. Put
a heaping tablespoon of butter In a
small saucepan ; with some'salt and
black pepper, let this get quite hot
Slice as much bread as wanted, cut
each slice in two and brown nicely In
the oven; "butter well and stack log
cabin wise on a hot plate.
Serve Melon — . the chops on a
very hot platter bone end* crossed, put
the bananas around the chops, pour the
melted butter over chops; then put the
bacon against bone ends of chops,
sprinkling all with chopped olives.
Serve the broiled tomatoes in Individ
ual dishes. These with the toast and
a well made cup of good coffee make
an excellent breakfast. The bananas
do away with potatoes. ;
Cook together two or three minutes.
Measure mixture and allow one cup of
hot granulated sugar to each cup of
fruit mixture. Boil fruit and sugar 10
minutes or until Juice jellies on a spoon
when exposed to the air. Time re
quired for final cooking depends upon
condition of fruit. Loganberries should
not -be overripe. - Pour mixture into
Jelly glasses or small Jars. When cold
cover with melted paraffine. . ) ..:
Rice and Potato Cake*—Mix together
one cup of boiled rice, one. cup of
mashed potato and two well beaten
eggs; season with salt and pepper.
Melt two teaspoons of butter and bake
mixture In thick cakes on griddle in
melted butter.
Things to Know About Fireless
Cookers
Mr*. L. E. Warden, 515 D Street, San
Rafael.
First That It takes exactly the same
length. of time to roast meats, bake
bread, pies or cake, as It does In your
stove or gas oven, :If * you use both
radiators, and It will only take 20 min
utes .to heat radiators." •
Second—That you can cook any kind
of vegetables in exactly the same
length of time as . you can on gas or
stove; if you use one radiator. heated
20 minutes and also use boiling water.
Third— a piece of white cloth
two yards long and as wide as your
cooker, stitch ;It together and lay it
between the cover and the body of the
cooker and it will take up all the steam
that , gathers *on the cover, otherwise
the water runs on: the floor.
A Flrele** Cooker —Half cup
butter, one cup ; sugar, one cup * milk,
two cups flour, pinch of salt, two tea
spoons baking powder, white* of three
eggs; beat together the sugar and but
ter, and milk," then flour, Bait and bak
ing : powder, ; sifted : together; ' beat: the
whites of the eggs to a stiff froth and
fold In lightly; bake three-quarters
of •'; an hour; heat radiators 20 min
utes. ;.. ■ :' . . - \ ..'- „
Sweet Things
Mr*. Lena Rossi, S want on
Carrot Pudding — One cup of . grated
carrots, one cup of grated potatoes,
cup of sugar, one " cup, raisins, \ one i cup
flour, butter the - size; of :' an" egg, one
half i teaspoonful ) soda, ? stirred • into $ the
potatoes: and carrots; one level tea
spoon; of : baking : powder in ; the' flour;
one-half teaspoonful -. each of nutmeg,
cloves and ? allspice and .a:; little salt.
Boil in a double boiler four hours. This
Is * a very" economical : substitute for
plum pudding. /Serve, hot with brandy
sauce or; any; sauce ] preferred. •'-*", i ■:.-".'
./-";* Potato Cake— cup, of butter, two
cups of sugar, yolks of four,eggs, one
half i cup /of % sweet milk, v one * cup lof
chopped, nuts, one cup of ; mashed pota
toes, two; cups of • flour,) two I teaspoons
of baking; powder, one • teaspoon each
of j cinnamon, cloves and ' nutmeg "** two
squares '/of chocolate or four -- table
spoons i of ' grated * chocolate; * add *i last
the whipped * whites ?of t the four; egg*. ■
Bake lln ;a , loaf •* in ', a slow/ oven about
one hour and fifteen minutes. :•
Months of Year When Fish Are in Fine Condition
BASS, White or Black— May, June, Sep
tember, October, November.
BRILL—-January, February, March, Septem
ber, October, November. December.
BLUEFISH—any month in the year.
CATFISH— May, June/September, Oc
tober, November.
COD—Any month in the year.
CRABS—May, June, July, August, September,
October, November.
EELS— month except June and July.
FLOUNDER—February, March, April, July,
August, September, October.
GRAYLING— September, October,
November, December. • /
GURNARD—January, February, September,
October, November, December.
HADDOCK— month in the year.
HAKE—January, July, August, September,
October, November,' December.
HALIBUT— February, March, Octo
ber, November, December.
HERRINGAny month except January, Feb
ruary, March.
LlNG—January, February, March, April, No
vember, December..
LOBSTER— month in the year.
For th? Preserving SsasQn
Mr*. S. M. Snyder, 178 Highland Avenue, San Francisco
Knight Templar Twenty-four
ripe tomatoes, 10 green * peppers, one
large onion, all put through a food
chopper; one quart elder or wine vine
gar, half / cup sugar, two tablespoons
salt, one tablespoon each of nutmeg,
cloves, allspice and ginger. Put all In a
porcelain kettle and simmer about two
hours. Bottle. If corks are used dip the
bottle in paraffine wax *to hermetically
seal/and the sauce will ; keep Indefi
nitely. //"" ; : . - < f
i Loganberry Jam Put the cleaned
berries in a preserving kettle and crush
well with a fruit crusher. J Measure, and
to every bowlful of berries add one of
sugar and put on the stove to boll, stir
ring often to prevent sticking. After it
has begun to boll let cook 25 minutes
and seal in. glass Jars, which, . together
with the lids, have previously been
warmed. .
Pine Apple Creole
Mr*. H. Ltpman, 1733 Post Street, San
Francisco ■ ■ ,';l~~ '-"'',/.'--
Cut off the top of a" pineapple and
pare away the "bottom so that ,It willl
, stand" upright l and * firm on the .' tray; ■*
scoop out the pulp, discarding the core;
'mix the .pulp/- with one) cup *of : sliced
strawberries, /two sliced bananas, .• one
cup of ' chopped . walnuts, one /' glass 5
of;; sherry wine, and: sugar to .taste; '■',
return the mixture to the shell. and'
chill -thoroughly. When serving put
whipped cream on the top.
Tripe a la "Mode de Caen
Mitt Fagothey, 1330 Pine Street, San
. *■■.-_ Francisco ■.', •,/"; -:fi\. \,
Take enough tripe to fill about half of;
• a large " bean pot! also two calve*' feet,,
; one bunch of French carrots, about three
' tomatoes, • a chile pepper, , salt and'cut"
up a small piece of salt pork. Pour one
" quart of i white wine * over J the' mixture /
and ; bake;ln?a slow." oven ( five 'or six
L hoursthe more "* it. cooks '. the better It
is. " ■**3|MllM_|_____M
Parker.House Corn Cake
Mr*. C. W. Harrigan/ 3854 West Street,
* .*", !".".* - Oakland '.'.'_'. ,
»_ Mix one , cup .flour/-/ one cup Indian '■■
meal, 1 teaspoons cream of .tartar, one /
.teaspoon I soda arid a little salt together. I
Then mix _ one /egg,.* half [cup sugar,
'/ piece of butter size of an egg: and one *
cup warm milk together, !, then * pour.' In
dry mixture. Beat .well'and bake.
A. C. JOCHMUS,
MACKEREL, SPANISH— February,
March, June, July, October, November,
'» December, .t*
MACKEREL— May, June, August, Sep
tember, October.
MULLET, RED— May, June, July, Au
gust, September, October.
MULLET, GRAY— August, September,
October. -
MUSCALLONGE—ApriI, May, June, Octo
ber/November. "
MUSSELJanuary, February, March, August,
September, October, November, December.
OYSTERS— February, March, April,
September, October, November, December.
PERCH— May, June, September, Octo
ber, November.
PICKEREL— May, June, September,
October, November. >
PIKE—Any month in the year.
PLAlCE—January, February, March, April,
October, November, December.
POMPANO—ApriI, May,- June, October, No
vember, December. *
PRAWN or SHRIMP—Any month except
January, November, December. !
RED SNAPPER—Any month except August.
SALMON— May, June.
Currant Jelly—Pick over currants, put
in preserving kettle and crush until the
Juice Is well extracted. Put on stove
and let boll for 10 minutes. Pour all In
a thin Jelly bag to drain. Measure juice,
and to every" cup of the juice measure
one of sugar. ; Put the Juice on the stove
to boil and the sugar to warm slightly.
After the Juice has "commenced to boll
stir In the warmed sugar gradually and
let ' boll hard for 20 minutes, and pour
Into glasses. The pulp may.be squeezed
through the same bag and used In the
same way for cooking purposes. It will
not need to boll longer than 15 minutes.
Cover the jelly with a piece of paraffine
paper fitted to the glass on the Inner
rim, first dipping It In brandy, then
cover the glass with thin paper dipped
in thin paste or starch. This covering,
to my mind, excells either paraffine or
lids.
Stewed Steak
Mr*. S. A. Creaarvell, 214 Market Street,
Redding -
A delicious way to stew steak; It does
1 not matter how hard the meat Is," it will
; be tender cooked the "following/ way:
Take one pound of round steak, cut jin
pieces about two Inches / long. Have
ready some flour, pepper and salt, well
mixed.; Roll each > piece of steak ; in; the "
flour and place in a double boiler. 2 Cover
with ; cold : water; and let ' boll ; for ; three
hours. f This Is an ' easy way, 1 because" It
requires |no attention . only, to * keep the •
under water boiling. Enough for three
: persons. ' '' -„..'.,;,... >- t
, Chicken Terrapin
Mr*. W. D. Sagehofn, 866 Castro Street,
p^_f|,Oakland.'-. /^HHBBM
_ Three pints of cold boiled chicken,
'three:hard-boiled' eggs, three heaping
tablespoons flour, browned in a skillet;
one .half ; pint chicken broth, ; one
pint' of rich milk, one wineglass"
of Madeira wine, one" even : 'tea
spoon ,-," of salt, a V plnah %of cayenne
pepper, one-half; teaspoon :of . mace and
one cup of butter. J Mince ' the I chicken
-fine,.; rub the eggs through a sieve,.
melt *. the ". butter -In /a', large stew pan.'
.and add the flour. Next add the stock /
•• and ..milk \ (scalded), then % the *• chicken,
In ;*• which / all '; the t seasoning / has ; been
:, well i mixed, /and: the: eggs. * Cook* slow
;, ly one-half hour/on/ the . back lot i the
stove. Just before serving, add the
». wine.; Serve' on brown toast. This is
-Plenty for 18 or 20 people.
Pacific Grove^
SALMON, Columbia River—April, May, June,
• September.
SCALLOPS—August, September, October,
November. ■*"/>.< v
SEA TROUT— May.
SHAD, * SOUTHERN— February,
November, December.
SHAD, NORTHERN—March, April, May,
/ Jiihe. *
SKATE—January, February, March, April,
November, December.
SMELTS—January, > February, March, April,
November, December.
SOLE—Any month except April, May, June.
STURGEON month in the year.
TERRAPIN—January, February, September,
October, November, December. . *
TROUT, LAKE— May, June, July.
TROUT, BROOK—March, April, May, June.
July, September, Octobef-, November.
TURBOT—January, February, March, April,
October, November/December.
WHITEFISH—June, July, August, September,
October, November, December.
WHITING— February, March, Sep
tember, October, November, December.
WHITEBAIT—March, April, ,May, October,
November, December.
Lunch?9n Dish?s
Mr*. S. C. Howard. 1432 Webster Street,
Oakland.
Fruit Salad—Three oranges skinned
and cut in small pieces; six bananas cut
In slices, one can pineapple sliced, one
pint of pitted cherries or 25 cents' worth
candled cherries, one cup of nut meats,
one i package of gelatine /dissolved lln
one cup of cold water. /Add the Juice of
three lemons, three cups of sugar, then
pour over " one pint of boiling water.
When :it begins jto set | mix the fruit in
and :set away until solid. This 'will
serve 15 persons,: and ;. is very fine.
Cover over with whipped cream. //
Tomato Toady Take ripe tomatoes
or one quart canned heat them
hot, season well with plenty of butter
In a quart buttered pudding dish, then
make a batter of one pint of flour, two
tablespoons of ; lard, : salted,* two tea
spoons of baking powder. Add water
to make a stiff batter, pour over, and
bake. This is a delicious way of serv
ing tomatoes/ r^__-_-_-_BWBa__-__e»-l
Onion Sandwiches four large
onions, chop very fine, then put/them
in a cloth; squeeze* dry and mix wl»h
a mayonnaise dressing. , Spread be
tween the slices of ; bread with a leaf
of lettuce. * *
Spanish Dishes
Mr*. , Charles Volguards, 830 Douglas*
; : Street,' San : Francisco. ."'* ■
Beef Chill Con Came— six large
sweet chilis In the oven | until the skin
cracks; peel th' ,n, " remove the/, seeds
and i chop ; the r*: sh very '; fine; ~ cut one
, pound <of beef rom the round In cubes
of half an ,lrch;: put them in an iron
saucepan,/ aud ; two tablespoons of olive
oil, cover the saucepan and stew in the
.- oil * for. at .least an , hour; ; then add- the
chill mixture, * half /a >; pint of ./ thick,
strained tomatoes, J one , large • onion " cut
fine, two: cloves ;of ■ garlic ; mashed,; and
a level ? teaspoon :of ? salt" Cover and
stew gently for another hour. Serve
with rice. ; !-.,....w<
',-. Stuffed Tomatoes—Cut"'a: slice 'from
the stem ends of the tomatoes; scoop
out ; the .; seeds < and ; a portion •of the /
* hard centers. To : each one of ; six good
sized tomatoes allow a" pint *of 4 bread
: crumbs, a tablespoon of chopped: pars
ley, a tablespoon of grated onion/ a level
j teaspoon '», of ;> salt;: a - teaspoon lof i pep- •'
• per and ; two : tablespoons of meltedi but
ter; mix, stuff this in ,;" the tomatoes,
heaping; It slightly; - stand/them" In a
baking pan. add half a cup "of water J
and bake -in '/' a slow > oven ■' for..*" three
quarters ; ofj, an'/ hour/» basting - once .or
twice with a little melted butter '
Fro z e n Dam M ? s
Mr*. Alfred Wesley, 1324 E Street, Sacramento
Maryland Ice (very fine) Take four
boxes of fresh strawberries, stem and
wash carefully, drain through a sieve,
then crush to a pulp and add two and
one-half cups of granulated sugar. ' Let
stand |In a large bowl • three • hours to
draw out the Juice; then strain through
a cheesecloth bag, extracting all the
Juice; then add/ two pints of . filtered
water and I freeze. When frozen scoop
out the center and fill with the follow
ing mixture:
Whip pint of pastry cream until very
stiff; then : chop one cup of English
walnut meats very fine; mix with the
whipped cream and add one-half cup
of powdered sugar. Pack with plenty
of Ice and coarse salt and let stand
four hours. When ready to serve lift
Baking
Mr*. Walter Stuart, lone
Nat Bread—Mix , together four cups
of flour, four tablespoons sugar, four
teaspoons baking" powder, , half a tea
spoon salt and: one cup chopped wal
nuts; now : add one and a fourth cups
of .milk, and one beaten, egg; form in
loaf, let rise;. half ; an hour and bake
45 minutes : In. moderate oven. ;
Fruit. Cookie*—Cream together one
and ;a*, half cups"• of sugar'• and: three
fourths / cup of ' butter; / add two well
beaten " eggs; // dissolve one teaspoon
soda In a cup of sour milk; add two
and a half cups flour, one teaspoon
cloves, two teaspoons cinnamon, a lit
tle nutmeg and one cup chopped rai
sins; stir all well and drop from a tea/
spoon (not too close -together) on a
well greased pan and bake In moderate
oven.
A , Hint—When baking a shell for
lemon -or cream, pies * try baWng your
crust between, two pans :. and it will
come out perfect. -J.
Potato Salad
Mr*. Charles -Brentwood
•", ; Chop cold boiled; potatoes with
enough ':raw onions ;to season nicely
add - hard boiled eggs H and green pep
pers, ; salt; and) pepper,; to i taste.
. Dressing—Three •;■ eggs beaten• well,
one teaspoon of ./mustard; dissolved -in
vinegar, one • scant;;teaspoon /of .■ salt,"a
dash:; of „/ pepper, one 1; tablespoon ;: of
sugar, half ; a cup jof vinegar, lump of
butter, size lofi an egg. • Cook *" until
.thick as cream. /-.';. -'
The San Francisco Sunday Gall
Spanish Dish?s
Mr*. George S. Gray, 678 Church Street.
San Francisco. '
Ravioli— Make a noodle dough of
three eggs and flour to mix stiff, a pinch
of salt:and two tablespoons of butter.
Roll out to about pie crust thickness.
Filling —One pint spinach, one can
mushrooms, ; half cup veal, one onion,
two garlic beans, all chopped fine:
large cup bread crumbs, one-third cup
grated cheese,' three eggs stirred in
whole, one slice of butter, one teaspoon
of sugar, a little mace, salt and pepper,
and a teacup of pine nuts. Mix well
together and cook a few minutes. Now
spread filling oVer half of paste, folding
over the other half. ' Pat down with
hands and cut Into inch squares and
drop into pot of boiling broth. Cook
rather slowly about 60 minutes. Turn
out on platter and pour over the ravi
oli a tomato sauce. ."
Tomato Sauce — Two - thirds cup
strained tomatoes, or three tablespoons
of Italian tomato paste, one and a half
cups broth, one teaspoon sugar, quar
ter cup grated cheese and two tea
spoons of flour to thicken; salt and
pepper to taste.
Tamale ' Pie—Cook cornmeal mush,
using one cup cornmeal to make neces
sary amount, when cooked turn out on
platter to cool.i Cook two cups of veal
as for stew, with large onion and two
garlic beans. Cook until meat is thor
oughly done. Stir two tablespoons of -
flour with enough water to make jf
smooth, and add half cup strained to
ma toes, three tablespoons chill powder
and two dozen olives; add this to veal.
Add a little water.to mixture if neces
sary, as it must not be too thick. Spread
the cooked cornmeal around Bides and
over bottom of pudding pan. Pour in
tamale mixture. Put remainder of
mush over top and bake about 45 min
utes.
Prince** Salad—One package lemon
gelatine put to soak In half cup cold
water, add half cup each of vinegar
and water boiling hot, and one tea
spoon salt. Turn Into dish and leave
until partly set Then add half can
Spanish sweet red pepper, two boiled
eggs chopped, one cup of cabbage finely
shaved, two green onions cut fine, and
one cup ,of chopped celery. Place In
Individual molds. When set turn out
on lettuce leaf and put a'teaspoon of
mayonnaise dressing over each one.
A Suggestion for the Housekeeper
Who Care*A piece of oilcloth bound
with tape, strings to tie, worn In front
of one while doing the kitchen work
saves the front of apron, and you may
always hare on a clean apron when the
door bell rings, as the oilcloth Is easily
discarded and needs only to be wiped
with a wet cloth.
Two Good RscipSS
Mr*. J. F. Donaldson, 1538 McAllister
Street, San Francisco
Macaroni Loaf — Place layers of
cooked macaroni, sliced green peppers
and cooked onions in buttered dish;
cover with, a cream sauce and bake
from 20 to 30 minutes In a hot oven;
when done add a tomato sauce * to
which add stuffed olives and grated
cheese. ■_,;■ '
Oyater Cocktails— two dozen
small oysters ; use a tablespoon each „
of vinegar Worcestershire sauce, toma- ■___
to catsup and horseradish, two table A
spoons of lemon juice and a quarter)
spoon each of salt and tabasco sauce/
mix all together and put the vessel
containing it In ice for about an hour
or more Immediately before serving.
Mother's D?vil Caks
Mr*. Roy Worta, 1787 Tenth Avenue,
■ . Oakland
One cup sugar, half cup butter, two
eggs (yolks and whites beaten sepa
rately), half cup milk, two cups flour,
two teaspoons baking powder, one tea
spoon vanilla, three tablespoons choco
late dissolved In three tablespoons boil
ing water. .
Filling— cup sugar, one egg. Beat
sugar and egg well, then add. one tea
spoon vanilla, half cup chocolate, three
tablespoons milk. Set In double boiler,
and " when dissolved " remove from fire.
Stir until cool and thick. ; -
Martha's Nut Bread Four cups flour,
four teaspoons baking powder, one cup
sugar, one teaspoon salt, one cup wal
nuts chopped fine. Mix the above well
together, then add two eggs, two cup*
milk. Make into two loaves, let stand
20 minutes and bake about 40 minutes.
the can that it is frozen in from the
salt and Ice, wipe dry. then wrap a
cloth that has been dipped in very hot
water around the can. This process
will loosen the Ice with 'the aid of a
long knife blade so that you can easily
elide the ice In a large platter and slice
ready for serving. ■
Lemon Ice—Juice of three lemons and
two oranges, three pints of filtered
water, grated rind of lemon, two cup* i
of. granulated sugar, whites of th*'// >
eggs beaten very stiff. Freeze ver,^
hard and pack away for two or three
hours or until ready to serve..
Vanilla Ice Cream — One quart of
cream, one pint of rich milk, two cups
of granulated sugar, two teaspoona of
vanilla. Freeze and pack for three or
four hours or until wanted.
Sweets
Mr*. Harry W. Vendervoort, 322 r__
i, . mona Street, Palo Alto
Line a pie plate with rich puff paste
soak one cup cocoanut in one pint of
milk, sweeten with one half cup sugar
add the Juice of one lemon, then the
yolks of three .. eggs, stir all together
then pour Into pie crust. Bake In a
moderate oven until custard sets. Beat
the whites of the eggs to a stiff froth
adding two tablespoons sugar. Spread
on top of pie, and return to oven until
a delicate brown.
»;.; Oat Meal Cake*—Two cups sugar, one
cup ; butter, one melted lard, four eggs,
four cups flour, ;; f pur cups oat I meal,'
j two teaspoons ,of soda,■;' dash of salt'
'two? cups chopped walnuts, two cups
chopped' raisins, two cups milk and
spices to I suit taste. Drop on greased
pan and bake until brown.
Cherry Pudding With Straw
berry Sauce
Mrs. ; F. M. D., 2226 Durant Avenue,
Berkeley
Two eggs well beaten, with half cup
of sugar, one .-teaspoon of salt one
large, cup of -, milk, two large cups of
flour - well < sifted. ;■..;: Add two . teaspoons
of baking powder; mix well. -Then add
three tablespoons of melted butter and,
- lastly,; two t pounds /of * pitted cherries
weighed before pitting. Tie in ;scalded'
and well floured /napkin and steam 45*'
minutes. ' . -i
' Sauce—Three tablespoons of butter
and five of sugar creamed /together;
then add one ilarge cup of crushed
strawberries and a tablespoon -of
brandy; beat air together welt

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